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  • Stuffed pepper soup

    Stuffed pepper soup

    Stuffed pepper soup 

    An easy one-pot supper, this stuffed pepper soup makes a substantial serving. Delicious with warm bread for a hearty supper.

    Compared to typical stuffed peppers, this recipe for stuffed pepper soup is significantly simpler to prepare, tasty, and full.

    Ingredients:

    •  One pound of ground steak
    • One sliced green bell pepper
    • 1 cup onion, chopped finely
    • One 29-oz can of chopped tomatoes
    • One fifteen-oz can of tomato sauce
    • One 14-oz can of chicken broth
    • 1/2 tsp dried thyme
    • 1/4 tsp dried sage
    • To taste, add salt and pepper.
    • two cups of water
    • One cup of white rice

    Directions:

    1. assemble all of the components.
    2. big skillet should be heated at medium-high heat. For five to seven minutes, or until browned and crumbly, cook and stir the ground beef in the hot skillet. Grease should be drained and disposed of.
    3. Add the onion and green pepper; cook and stir for about 5 minutes, or until the onion is tender and translucent.
    4. Season with salt and pepper and add the tomatoes, tomato sauce, broth, thyme, and sage. For 30 to 45 minutes, or until the peppers are soft, cover and simmer.
    5. In the meantime, bring a saucepan of water and rice to a boil. After the rice is soft and the water has been absorbed, reduce the heat to medium-low, cover, and simmer for 20 to 25 minutes.
    6. Stir cooked rice into soup; heat through and serve.

    Nutrition facts:

    12g/15% Total Fat Fatty Acids 5g–

    23% 52 mg/17% of cholesterol

    1041 mg of sodium 45 percent

    36g ± 13% of total carbohydrates

    3g–10% of Dietary Fiber

    19g of protein

    23 mg of vitamin C117%

    33 mg of calcium 3% 

    Iron 5 mg 27%

    545 mg/12% potassium

  • Butter Swim Biscuits

    Butter Swim Biscuits

    Butter Swim Biscuits

    The name “butter swim” comes from the fact that these biscuits are actually swimming in a pool of butter before they are baked. There’s no need for more butter at the table because they’re fluffy and buttery. Simple to create with staples from the cupboard. Ideal for dinner or breakfast.

    Five minutes for preparation

    Cooking Time: 25 minutes

    30 minutes in total

    9 servings

    9 biscuits in total;

    ingredients Butter Swim Biscuits

    1. ½ cup butter without salt
    2. 2 and a half cups all-purpose flour
    3. four tsp powdered baking powder
    4. Four tsp white sugar
    5. One tsp salt
    6. a half-cup of buttermilk

    Guidelines for Butter Swim Biscuits

    • Compile every component.
    • Heat the oven to 450 degrees Fahrenheit, or 230 degrees Celsius.
    • Put butter into an 8-inch square baking dish made of glass or ceramic. For one minute, microwave. Stir butter and cook, stirring, every 20 seconds or so until butter is fully melted.
    • In a bowl, sift together flour, baking powder, sugar, and salt.
    • Add buttermilk and stir to mix.
    • Transfer into the ovenproof dish and cover with the melted butter. To divide the dough into nine equal pieces, use a bench scraper.
    • Bake for 20 to 25 minutes in a preheated oven, or until the top begins to brown.

    Nutrition Information

    (per serving)

    244 Calories

    31g Carbs

    and 11g Fat

    5 grams of protein. 

  • Pesto Pasta with Chicken

    Pesto Pasta with Chicken

    Pesto Pasta with Chicken

    This spaghetti with chicken pesto is tasty and simple to make. For a quick dinner, serve with salad and crusty bread. You can adjust the amount of pesto sauce to your preference. Although it takes more time to prepare, using homemade pesto will taste even better. Have fun!

    Ten minutes for preparation

    Cooking Time: 20 minutes

    30 minutes in total

    Servings: 8 components

    Ingredients for Pesto Pasta with Chicken

    1. One package (16 ounces) of bow tie pasta
    2. One tsp olive oil
    3. two minced garlic cloves
    4. Two boneless, skinless chicken breasts, sliced into small pieces
    5. One dash of finely ground red pepper flakes, or to taste
    6. Half a cup of pesto sauce
    7. 1/4 cup oil-filled sun-drained, sliced, and dried tomatoes

    Guidelines Pesto Pasta with Chicken

    •  Heavily salted water in a large saucepan should be brought to a boil. Add the pasta and cook for 8 to 10 minutes, or until al dente; drain. In a big skillet, heat the oil over medium heat.
    • Tenderly sauté the garlic, add the chicken, and season with red pepper flakes.
    • Cook until the chicken is thoroughly done and browned.
    • In a large bowl, combine spaghetti, chicken, pesto, and sun-dried tomatoes; toss to cover evenly.

    Nutrition Information 

    (per serving)

    328 Calories

    43g Carbs 

    and 10g Fat

    17 grams of protein

  • Perfect Lemon Curd

    Perfect Lemon Curd

    Perfect Lemon Curd

    A traditional lemon curd with a delightfully tangy, sweet, and creamy texture. Delicious spread on scones or used to fill pastries and tarts.

    Ten minutes for preparation

    Cooking Time: 5 minutes

    15 minutes in total

    12 servings

    What Is the Duration of Lemon Curd?

    The homemade lemon curd should keep for approximately a month if kept in the refrigerator in an airtight container.

    Is Lemon Curd Freezer Friendly?

    Lemon curd does freeze fairly nicely. The curd can be frozen for up to a year. Before you need to use it, let it thaw in the refrigerator for about twenty-four houre

    Ingredients for Perfect Lemon Curd

    1. One-fourth cup of freshly squeezed lemon juice
    2. Half a cup of white sugar
    3. ½ cup diced unsalted butter
    4. Three big eggs
    5. One tablespoon of finely chopped lemon peel

    Guidelines

    • In a 2-quart saucepan, mix together lemon juice, sugar, butter, eggs, and lemon zest.
    • Stirring frequently to keep the eggs from curdling, cook over medium-low heat for 5 to 6 minutes, or until the mixture begins to grow thick and bubbles start to rise to the surface.
    • Take the saucepan off of the burner, then move the curd into a big basin. Cover the bowl with plastic wrap to keep a skin from forming. As it cools, the curd will get even thicker. Place in the fridge.

    Nutrition Information (per serving)

    138 Calories

    14g Carbs

    and 9g Fat

    Two grams of protein

  • Healing Cabbage Soup

    Healing Cabbage Soup

    Healing Cabbage Soup

    This cabbage soup is what my body demands anytime I have a cold, but it’s also quite good on a chilly winter night. It’s quite simple to prepare; for a heartier supper, toss in some more veggies, leftover chicken, or rice.

    15 minutes for preparation
    35 minutes for cooking
    50 minutes in total
    8 servings

    How to Keep Soups in Storage

    After allowing the cabbage soup to cool, pour it into an airtight container. For up to five days, keep it refrigerated. Warm up again on the burner or in the microwave.

    Is Freezing Cabbage Soup Possible?

    Indeed! Soups like cabbage freeze quite nicely. Spoon the chilled soup into serving-sized freezer bags (or other freezer-safe receptacles), press out any straggling air, and store flat in the freezer. Put a label with the freeze for a maximum of three months after the date. Reheat on the stovetop after thawing in the refrigerator for the night.

    Ingredients for healing cabbage soup

    1. Three teaspoons of olive oil
    2. ½ chopped onion
    3. two chopped garlic cloves
    4. Two cups of water
    5. Four tsp finely chopped chicken bouillon
    6. 1 tsp salt, or more to taste
    7. 1/4 tsp black pepper, or according to taste
    8. ½ head of finely chopped, cored cabbage
    9. One 14.5-oz can of diced and drained Italian-style stewed tomatoes

    Guidelines for healing cabbage soup

     

    • Warm up the olive oil in a big stockpot on medium heat. Add the onion and garlic, and simmer for about 5 minutes, or until the onion is translucent.
    • Add the bouillon, salt, pepper, and water and stir. After bringing to a boil, add cabbage and stir. Simmer for ten minutes or until cabbage begins to wilt.
    • Add tomatoes and stir. Bring everything back to a boil and simmer, stirring frequently, for 15 to 30 minutes.
    • Enjoy and serve hot.

    Nutrition Information

    (per serving)

    82 Calories

    5 grams of fat

    and 9 grams of carbohydrates

    Two grams of protein

  • Homemade Chicken Strips 3 Ways

    Homemade Chicken Strips 3 Ways

    How to Make Homemade Chicken Strips 3 Ways

    It’s simple to make homemade chicken strips.Easy to make Baked, air fried and fried. chicken strips—also referred to as chicken tenders, chicken fingers, chicken fillets, or chicken goujons—make a great supper choice for the whole family.Anyone can make their own chicken strips because they are so simple to prepare. A decent batter and/or breading are all you need to make homemade chicken strips.

    Don’t forger to provide your feedback thanks!

    Written by Melanie Fincher

    There are three simple ways to create homemade chicken strips: Baked, air-fried, and fried.

    First Method for Making Chicken Strips

    How to Prepare Strips of Fried Chicken

    We’re going to use this Fried Chicken Tenders recipe from All recipes Community Member Charlotte for some traditional fried chicken strips. For instructions on creating a hot horseradish sauce for dipping, see the original recipe!

    Ingredients

    1. One cup of flour for all purposes
    2. Two cups seasoned bread crumbs in the Italian style
    3. ½ teaspoon of black pepper, ground
    4. One-half teaspoon of cayenne
    5. two big, beaten eggs
    6. two tsp water
    7. 24 tenderloins of chicken
    8. Two quarts of frying oil

    Instruction:

    1. Toss the flour into a small bowl. In another shallow bowl, combine breadcrumbs, cayenne pepper, and ground black pepper. Combine thoroughly. Put water and eggs into a separate small bowl.Coat the chicken pieces one by one in flour, then in the egg mixture, and last in breadcrumbs. Put aside.
    2. Preheat 375 degrees Fahrenheit oil in a deep fryer. If you don’t have a deep fryer, you can still heat oil in a big skillet and check the temperature with a pot thermometer.
    3. Small batches of chicken should be fried for 6 to 8 minutes, or until golden brown. Once the chicken is out, drain it on a platter covered with paper towels.

    Fried Chicken Tenders by mrscallihan825 1553e478f4df4ff0b2d4fa4a8a12e944

    Second Method for Making Chicken Strips

    How to Prepare Oven-Baked Chicken Strips

    Baking is the best method for creating chicken strips if you want to make them healthier and with less supervision. Tarryn, the creator of the Easy Baked Chicken Tenders recipe, says, “A healthy take on the traditional favourite chicken tenders…Personally, I’d much rather have these baked than fried.”

    Ingredients:

    1. One beaten egg
    2. 1 ¼ cups bread crumbs, panko
    3. two tsp powdered garlic
    4. One tsp powdered onion
    5. One tsp of paprika
    6. One tsp of kosher salt
    7. one tsp finely ground black pepper
    8. Four boneless and skinless chicken tenders

     

    Instruction

    1. Start the oven at 450 degrees Fahrenheit. Coat a baking sheet with cooking spray after lining it with wax paper or aluminium foil.
    2. Transfer an egg mixture into a shallow dish. In a big freezer bag with a zip-top, combine bread crumbs, salt, pepper, paprika, onion powder, and garlic powder.
    3. After dipping two chicken strips into the egg, set them in the mixture of bread crumbs. To coat, shake well. Transfer to the ready baking sheet. Proceed with the leftover strips.
    4. Apply cooking spray to each chicken tender twice.
    5. Bake for 7 minutes in the oven, turn, then continue baking for an additional 7 minutes. Take out of the oven.
    6. Preheat the grill in the oven and place an oven rack approximately 6 inches from the heat source.
    7. For an additional two minutes or so of crunch, broil the tenders in the preheated oven.

    Easy Baked Chicken Tenders by lutzflcat 2000 05271e4b15cb47cabe4c140d4959924d

    Third Method for Making Chicken Strips

    How to Prepare Air Fryer Chicken Strips
    Take advantage of the succulency crispy air-fried chicken tenders without the excess oil. Launa, an Allrecipes community member, shared this easy recipe for Crumbed Chicken Tenderloins using just four ingredients.

    Ingredients:

    1. ½ cup dry bread crumbs
    2. one egg
    3. two tsp of vegetable oil
    4. Eight tenderloins of chicken

    Guidelines:

    1. Set an air fryer’s temperature to 350°F.
    2. Beat a solitary egg in a petite basin.
    3. In a separate bowl, combine bread crumbs and oil; stir until crumbly and loose.
    4. Shake off any excess egg after dipping each chicken tenderloin into the bowl of eggs. Make sure the chicken is completely and evenly covered after dipping it into the crumb mixture.
    5. Place the chicken tenderloins in the air fryer’s basket. Simmer for about 12 minutes, or until the centre is no longer pink. If you install an instant-read thermometer  it should read at least 165 degrees Fahrenheit (74 degrees Celsius).

    5221139 2000 f4d664b25b544537b0ae3fb1e7fd53ad

  • Slow Cooker Beef Stew

    Slow Cooker Beef Stew

    Slow Cooker Beef Stewl

    This rich and comfortable dish for beef stew is made in a slow cooker with potatoes, carrots, celery, stock, herbs, and spices. You won’t hesitate to exclaim “yum”!

    preparation:   Twenty minutes

    cook Time:   4 hour to

    Time total: 4 hours, 20 minutes

    Yield: 6 servings.

    This low-maintenance beef stew cooked in a slow cooker is ideal for cold fall and winter evenings. This recipe for beef stew, with its robust ingredients and comforting flavor, will warm you from the inside out

    How to Keep Beef Stew in a Slow Cooker

    Once the beef stew has cooled, transfer it to a small, airtight container. Keep refrigerated for a maximum of three days. Warm up again on the burner or in the microwave.

    Is Slow Cooker Beef Stew Freezable?

    Indeed, slow cooker beef stew can be frozen for a maximum of three months. Transfer the stew into freezer bags with a zip-top closure, ensuring that there is a ½-inch gap at the top because the liquid will expand when it freezes. Remove any remaining air and freeze completely. Thaw in a warm water bath or the refrigerator.

    Ingredients For Slow Cooker Beef Stew 

     

    1. Two pounds of 1-inch-thick beef stew meat
    2. ¼ cup flour for all purposes
    3. Half a teaspoon of salt
    4. ½ teaspoon of black pepper, ground
    5. 1/4 cup beef broth
    6. Four sliced medium carrots
    7. three medium potatoes, cut into pieces
    8. One medium onion, finely sliced
    9. One celery stalk, cut
    10. One tsp of Worcestershire sauce
    11. One tsp of powdered paprika
    12. one minced garlic clove
    13. One huge bay leaf

    Instruction For Slow Cooker Beef Stew 

    1. Compile the ingredients.
    2. Put the meat in the slow cooker. In a small bowl, stir together flour, salt, and pepper.
    3. After pouring over the meat, swirl it to coat it.
    4. Stir in the Worcestershire sauce, paprika, garlic, bay leaf, carrots, potatoes, onion, and celery.
    5. Cook the beef, covered, on Low for 8 to 12 hours or on High for 4 to 6 hours, or until it is soft enough to cut with a spoon.

    Nutrition Information

    (per serving):576 energy/ 30g Carbs / 30g Fat /44 grams of protein

  • Stuffing Bread Pudding

    Stuffing Bread Pudding

    Stuffing Bread Pudding

    Bread pudding with stuffing is the ideal side dish for Thanksgiving dinner. For optimal results, use lightly toasted, slightly stale bread.

    Recipe By :Kathryn Hendrix,RDN,LD

    Ingredients for Stuffing Bread Pudding
    The following ingredients are required to make this recipe for filling bread pudding:

    Bread: Six cups of soft cubed bread should be started.
    Butter: Melt the butter and cook the veggies in it.
    veggies: You’ll need celery and a yellow onion.
    Seasonings: Add salt, pepper, dried thyme, dried sage and dried rosemary to the stuffed bread pudding.
    White wine vinegar: This vinegar helps deglaze the pan and brings a nice brightness.
    Eggs: Eggs assist tie the ingredients together and prevent the stuffing from drying out.
    Half-and-half: Half-and-half adds rich flavour and moisture.
    Cheese: A blend of grated Parmesan and shredded Gouda cheeses is required.

    How to Prepare Pudding with Stuffed Bread
    The complete, detailed recipe is provided below, but here’s a quick rundown of what to expect while making homemade stuffing bread pudding:

    Toast the squares of bread.

    • Add the seasonings and continue to cook the vegetables in butter until the onions become transparent.
    • Cook, stirring and scraping the pan, for one minute after adding the white wine vinegar.
    • In one bowl, mix the toasted bread cubes and onion mixture. In a separate bowl, combine the eggs, half-and-half, and cheeses.
    • Mix the bowls together and transfer to a baking dish that has been prepared.
    • Allow the mixture to return to room temperature after refrigerating it for two hours or overnight.
    • Bake until golden brown on top and the centre is set.

    RECIPE CARD

    Ingredients:

    1. 6 cups soft sandwich bread cut into 3/4-inch cubes
    2. 1/4 cup of butter without salt
    3. 15 oz of finely chopped yellow onions (about 15 onions)
    4. one cup of celery, chopped
    5. Three garlic cloves
    6. One tablespoon of freshly chopped thyme or one teaspoon of dried thyme
    7. One teaspoon of dried sage or one tablespoon of freshly chopped sage
    8. One tsp of dried rosemary or one tablespoon of freshly chopped rosemary
    9. One tsp salt
    10. One teaspoon of finely powdered black pepper
    11. Two tsp white wine vinegar
    12. 1/4 cup of freshly chopped parsley
    13. Four eggs
    14. Two cups of heavy cream
    15. One cup of Gouda cheese, shredded
    16. Grate 3/4 cup of fresh Parmesan cheese.

    Guidelines:

    • Compile every component. Set oven temperature to 350 F (175 C). Grease and place aside a 2-quart baking dish.
    • On a large baking sheet, spread the bread.Bake for approximately 20 minutes, stirring once throughout that time, or until lightly brown and toasted. Switch off the oven.
    • Add the sage, rosemary, garlic, thyme, and salt & pepper. Cook and stir the garlic for an additional two minutes or until it becomes aromatic. Stir in white wine vinegar and heat for one minute, or until nearly evaporated.
    • In a large bowl, combine toasted bread pieces, onion mixture, and parsley; set aside.
    • In a medium bowl, mix eggs, half-and-half, gouda, and Parmesan. Stir to blend after adding to the bread cube mixture.
    • Load the bread mixture into the baking dish that has been prepared. Refrigerate for two hours or overnight while covered. Before baking, let the bread pudding lie at room temperature for twenty minutes. Set oven temperature to 350 F (175 C).
    • Bake for about 45 minutes, or until the bread pudding is set in the centre, the top is golden brown, and an internal thermometer reads 160 degrees Fahrenheit (71 degrees Celsius). Ten minutes should pass before serving.

    Nutrition Facts Servings Per Recipe:

    6 Calories 452%/ Daily Value *Total Fat 30 g/8%/Saturated Fat 17 g 84%/Cholesterol 199 m g 66%/Sodium 954 m g 41%/Total Carbohydrate 29 g 11%/Dietary Fibre 2 g 8%/Total Sugars 7 g/ Protein 18 g /Vitamin C 8 m g 38%/Calcium 408 m g 31%/Iron 3 m g 15%/Potassium 373 m g 8%

     

  • Sausage Hashbrowns 

    Sausage Hashbrowns 

    Sausage Hashbrowns 

    With hash browns, sausage, eggs, and cheese in this breakfast casserole recipe, what’s not to love? You can prepare it in advance and store it in the refrigerator until you’re ready to bake it. It’s perfect for a simple Christmas morning breakfast, an overnight guest, or a business picnic!

    Twenty minutes for preparation

    50 minutes for cooking

    One hour and ten minutes total

    10 servings

    One 9 by 13-inch casserole is produced;

    ingredients:

    1. cooking spray
    2. Two pounds of spicy breakfast sausage in bulk
    3. Two pounds of potatoes, hash browns, frozen
    4. Two cups of cheddar cheese, shredded
    5. One 7-oz can of green chilies (optional)
    6. Eight big eggs
    7. two glasses of milk
    8. One tsp salt
    9. ½ teaspoon of black pepper, ground
    10. One-half teaspoon of onion powder
    11. One-half teaspoon of powdered garlic

    Guidelines

    • Set the oven temperature to 350°F, or 175°C.
    • Spray a 9×13-inch baking dish with cooking spray cooK and stir sausage in a hot skillet over medium heat until crumbly and no longer pink, 5 to 7 minutes. Drain and discard grease, and transfer sausage to a bowl
    • Cook hash browns in the skillet in the residual grease over medium heat, stirring occasionally, until lightly browned, about 8 minutes. Remove from the heat.
    • Transfer hash browns to the prepared baking dish and spread in an even layer across the bottom. Sprinkle cooked sausage over top, then layer with Cheddar cheese and chile peppers.
    • Whisk milk, eggs, salt, pepper, onion powder, and garlic powder together in a bowl. Pour over hash brown mixture.
    • Bake casserole, uncovered, in the preheated oven until bubbly and the top is golden brown,
    • 35 to 40 minutes till golden brown. Nutrition Information

     (per serving)

    481 Calories

    28g Protein, 

    21g Carbs, 

    and 38g Fat

  • Christmas pie

    Christmas pie

    Christmas pie

    It’s delicious without being too heavy with this pie. It does bring to mind a snow-covered Christmas morning.

    Thirty minutes to be ready

    Two hours and thirty minutes extra

    Three hours all up.

    Eight portions

    The yield is one nine-inch pie.

    Ingredients

    1. One flavorless package (.25 ounces) of gelatin
    2. A half-cup of chilled water.
    3. One cup of sugar powder
    4. One tablespoon all-purpose flour
    5. One-half teaspoon saltA
    6. quarter of a cup of milk
    7. Half a teaspoon of extra-virgin vanilla
    8. A single cup of coconut flakes
    9. Three egg whites
    10. can be whipped using ½ cup heavy cream.
    11. Half a teaspoon of cream of tartar
    12. One nine-inch pie crust, baked
    13. two teaspoons of coconut shredded finely
    14. Procedure
    • Sprinkle the gelatin over cold water and allow it to soften.
    • In a pot, combine 1/2 salt, sugar, and flour in a cup. Slowly stir in milk. Cook, stirring, over low heat until boiling. B
    • oil for one minute, then remove from the heat.
    • Transfer to a big bowl. Stir in the dissolved gelatin. Use a rotary mixer to blend it smooth once it has partially set.
    • Blend in vanilla and one cup of coconut.
    • Whip the cream until it becomes firm. Gently fold into coconut mixture.
    • In a another bowl, beat the egg whites until frothy. Beat in cream of tartar and 1/2 cup sugar. Continue beating the egg whites until stiff peaks form. Fold into coconut mixture and combine. Pour the cooled filling into the pie crust.
    • Top with more coconut. Pie needs two hours to chill.maybe all night.

    Information on Nutrition

    (each serving)

    324 energy

    44g of carbohydrates,

    5 grams of protein

    ,and 15g of fat

  • Hash Brown and Bacon Omelet Cups

    Hash Brown and Bacon Omelet Cups

    Hash Brown and Bacon Omelette Cups

    Grab-and-go egg bits baked in a muffin tin are created with a delectable crust made from hash browns.It very delicious and yummy.if you try this recipe must provide your precious Feedback.Thank you so much to visit my Page.

    Preparation Time:

    Ten minutes for preparation

    35 minutes for cooking
    Entire Time: 45 Minutes
    Servings: 12 components

    INGREDIENTS:

    1. cooking oil
    2. Three cups of thawed frozen shredded hash brown potatoes
    3. Three teaspoons of melted butter
    4. one-eighth teaspoon of salt
    5. one-eighth teaspoon of finely powdered black pepper
    6. Two cups of shredded Mexican-style blend of four cheeses
    7. Six big eggs, whisked just enough
    8. 1/4 cup of finely chopped red bell pepper
    9. 1/4 tsp ground red pepper, if desired
    10. Six crisp-cooked and diced bacon slices
    11. fresh chives, chopped, as a garnish

    DIRECTION:

    Step 1:

    Bake at 425 degrees Fahrenheit (220 degrees Celsius). Apply cooking spray to 12 (2 1/2-inch) muffin tins.

    Step 2:

    After wrapping the hash browns in a fresh kitchen towel, squeeze out as much moisture as you can. In a large bowl, stir together hash browns, melted butter, salt, and black pepper. In each prepared muffin cup, press approximately 1/4 cup of the hash brown mixture into the bottom and up the edges.

    Step 3:

    Bake in the preheated oven until lightly browned, 18 to 20 minutes.

    Step 4:

    Meanwhile, stir together cheese, eggs, bell pepper, and crushed red pepper (if using) in a bowl.

    Step 5:

    Remove muffin tin from the oven. Reduce oven temperature to 400 degrees F (200 degrees C). Top hash browns with half of the bacon. Top with egg mixture and remaining bacon. Bake until a knife inserted into centers comes out clean, 13 to 15 minutes. Garnish with chives.

    Nutrition Facts Servings Per Recipe:

    12 Calories 311%/ Daily Value *Total Fat 22 g 29%/Saturated Fat 8 g 40%/Cholesterol 124 m g 41%/Sodium 561 m g 24%/Total Carbohydrate 17 g 6%/ Dietary Fibre 2 g 6 %/ Total Sugars 1 g/ Protein 11 g / Vitamin C 8 m g 40%/ Calcium 151 m g 12%/ Iron 1 m g 5%/ Potassium 287 m g 6%

  • Mamaw’s Chicken and Rice Casserole

    Mamaw’s Chicken and Rice Casserole

    Mamaw’s Chicken and Rice Casserole

    I grew up using this recipe for chicken and rice casserole. It was given to my grandmother many years ago at a potluck by a woman from the church! My mother inherited it from her, and the family has always loved it. Simple and quick for a school night, and they taste even better the next day! Of course, you could use less butter on top; my mother and grandmother usually used the entire stick (you gotta love Southern ladies and their butter!).

    Ten minutes for preparation

    Cooking Time: One Hour

    Extra Time: Ten Minutes

    1 hour 20 minutes in total

    Yield: 6 servings;

    Servings: 6.

    How to Keep Rice Casserole and Chicken Stored

    Remaining food can be kept in the refrigerator for up to four days if it is sealed tightly. It’s Any dish containing rice should be fully reheated since leftover rice, even when kept in the refrigerator, might develop a bacteria that can lead to foodborne disease.

    To keep the rice moist, add a few drops of water, and then reheat it to a temperature of 165 degrees Fahrenheit or higher in the oven or microwave. To make sure it has reached the right temperature, use a food thermometer.

    How to Freeze Rice Casserole with Chicken

    This hearty casserole freezes beautifully. Cook the recipe in an aluminum pan if freezing it. After allowing the casserole to cool fully, cover it with an aluminum foil layer and a layer of storage wrap. For up to three months, store in the freezer. Warm up in the Refrigerate overnight and reheat using a microwave or oven.

    Components

    1. Cut three chicken breasts into cubes.
    2. two cups of water
    3. Two cups of quick-cook white rice
    4. One 10.75-oz can of cream of chicken soup with
    5. One cream of celery soup can (10.75 ounces)
    6. One cream of mushroom soup can (10.75 ounces)
    7. To taste, add salt and ground black pepper.
    8. Half a cup of butter, cut into pats

     

    Guidelines

    • Compile every component
    • Set oven temperature to 400 F, or 200 C. Grease a casserole dish’s bottom and sides.
    • In the prepared casserole dish, stir together chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup; season with salt and pepper.
    • Evenly distribute butter on top of the chicken mixture.
    • Bake for one hour to seventy-five minutes, or until the rice is soft and the chicken is cooked through, in a preheated oven. Allow to cool for ten to fifteen minutes prior to serving.

    Nutrition Information

    (per serving)

    441 Calories

    25g Fat,

    37g Carbs

    17 grams of protein

  • Honey-Garlic Slow Cooker Chicken Thighs

    Honey-Garlic Slow Cooker Chicken Thighs

     

    Honey-Garlic Slow Cooker Chicken Thighs

    sing common pantry ingredients, preparing these crock pot chicken thighs is simple. Enjoyed by both adults and children! Accompany with quinoa or  rice and roasted or steamed veggies.

    Recipe by Myrna

    Ingredients for Slow Cooker Chicken Thighs

    Four skinless, boneless chicken thighs are required. Soy sauce, ketchup, honey, fresh garlic, and dried basil are combined to make the savoury and sweet sauce.

    How to Prepare Chicken Thighs in a Slow Cooker

    After preparing the sauce, transfer the chicken thighs to a slow cooker and cover them. Cook with a cover on. That is the only step involved!

    How Long Do Chicken Thighs Cook? Within the Slow Cooker

    Bake the chicken for 6 hours on Low or 3–4 hours on High. When the chicken’s juices flow clear and an instant read thermometer placed into the centre registers at least 165 degrees Fahrenheit, it’s done.

    Ingredients:

    1. 4 chicken thighs without skin and bones
    2. Half a cup of soy sauce
    3. Half a cup of ketchup
    4. One-half cup honey
    5. three minced garlic cloves
    6. One tsp of dried basil

    Guidelines:

    Step1:

    Put chicken thighs in a 4-quart slow cooker, arranged in a single layer at the bottom.

    Step2:

    In a bowl, whisk together the soy sauce, ketchup, honey, garlic, and basil. Drizzle over the chicken thighs.

    Step3:

    Cook with a lid on for 6 hours on Low or 3–4 hours on High.

    Nutrition Facts

    Servings Per Recipe 4

    Calories 325%|  Daily Value *

    Total Fat 12g 15%| Saturated Fat 3g 17%|Cholesterol 71mg 24%|Sodium 2204mg 96%

    |Total Carbohydrate 34g 12%|Dietary Fiber 1g 2%

    |Total Sugars 31g|Protein 22g|Vitamin C 6mg 28%

    |Calcium 34mg 3%|

    Iron 2mg12%|Potassium 389mg 8%

  • Simple Beef Short Ribs

    Simple Beef Short Ribs

    Simple Beef Short Ribs

    I inherited this recipe for beef short ribs from my mother and grandmother. Every time, the aromatic beer and beef broth are cooked for hours, resulting in soft and delectable short ribs.These short ribs of beef are succulent, juicy, and savoury, falling off the bone.

    Recipe by CooperCook 

    preparation:15 minutes for
    Cooking Period:Two hours and fifteen minutes
    Two hours and thirty minutes total
    servings: 4

    Methods for Cooking Short Ribs
    The detailed recipe can be found below, but here’s a quick rundown of what to expect while making beef short ribs:

    • After seasoning, coat the short ribs with flour.
    • After browning the ribs with butter and olive oil, set them aside.
    • Put the ribs back in the pot after cooking the onion and garlic in it.
    • Add the stock and beer.
    • Simmer for about two hours, or until the short ribs are quite tender.

    Short Rib Storage for Beef
    You may keep any leftover beef short ribs in the fridge for up to three days by storing them in an airtight container.

    Ingredients:

    1. One pound of short ribs of beef
    2. One tsp salt
    3. ½ teaspoon of black pepper, ground
    4. Two tablespoons of flour (all-purpose)
    5. One tablespoon of olive oil
    6. One spoonful of butter
    7. One sliced onion
    8. one garlic clove
    9. One 12-oz can or bottle of stout beer
    10. One cup of stock, meat

    Guidelines:

    Step 1:
    Rub some salt and pepper on the ribs. Shake off excess flour after dredging in it until coated.

    Step 2:

    In a large skillet or Dutch oven, melt the butter and olive oil over medium-high heat. About 5 minutes on each side is enough time to brown the ribs. Ribs are removed and put aside.

    Step 3:

    Add the onion and garlic to the pot and cook, stirring, for about 5 minutes, or until the onion is soft. Place the ribs back into the saucepan and scrape out any browned food particles from the bottom of the pot before adding the beer. Add the beef stock.

    Step 4:

    For about two hours, or until the ribs are extremely tender, cover and simmer over low heat.

     

    Nutrition FactsFact Servings Per Recipe

    4Calories 364% | Daily Value *Total Fat 27g35%|   Saturated Fat 11g56%| Cholesterol 54mg18%| Sodium 651mg28%| Total Carbohydrate 10g4%| Dietary Fiber 1g3%| Total Sugars 2g| Protein 13g| Vitamin C 6mg30%| Calcium 21mg2%| Iron 2mg9%| Potassium 201mg4%

     

     

  • Simple and Classic Ambrosia Salad

    Simple and Classic Ambrosia Salad

    Simple and Classic Ambrosia Salad

    This simple ambrosia salad dish is chilly, creamy, sweet, and refreshing. It’s a typical American fruit salad made in a single dish in only 15 minutes.

    Why you’ll adore it.
     Whatever you call it, there’s no doubting that citrus fruit, coconut, marshmallows, and a creamy sauce is a delicious combination.

    This ambrosia fruit salad is popular at potlucks, family gatherings, and holiday festivities. It’s a Midwest and southern classic with an unusual blend of ingredients that happen to taste delicious together! It’s also inexpensive, easy to prepare, and travels well, making it the perfect food to bring along that no one can refuse.

    This simple ambrosia salad dish is chilly, creamy, sweet, and refreshing. It’s a typical American fruit salad made in a single dish in only 15 minutes.

    Prep Time: 15minutes 
    Total Time: 15minutes 
    Servings: 8

    Ingredients for Simple and Classic Ambrosia Salad

    • 1/2 cup sour cream
    • 1 teaspoon vanilla extract
    • 8 ounces whipped topping (I used Cool Whip) thawed until it’s easily spreadable
    • 1 (11 ounce) can mandarin oranges drained
    • 1 (8 ounce) can pineapple tidbits drained
    • 1 cup mini marshmallows
    • 1 cup sweetened shredded coconut
    • 1 cup maraschino cherries drained

    Instructions for Simple and Classic Ambrosia Salad

    1. In a large mixing bowl, blend the sour cream and vanilla extract until completely smooth.
    2. Gently whisk in the Cool Whip.
    3. Fold in the remaining ingredients (with a spatula).
    4. You can eat it right away, but I recommend covering the bowl and freezing it for a few hours beforehand to allow the flavors to combine.
    5. Please note that the container sizes of canned fruit and cherries may vary, therefore exact measurements are not required.
    6. Feel free to use more or less of any ingredient than indicated.

    NUTRITIONAL INFO:

    Calories: 250kcal | Carbohydrates: 38g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 63mg | Potassium: 180mg | Fiber: 2g | Sugar: 34g | Vitamin A: 649IU | Vitamin C: 16mg | Calcium: 62mg | Iron: 1mg