Category: Recipes

Ingredients:

9 lasagna noodles
½ cup butter
1 onion, chopped
1 clove garlic, minced
½ cup all-purpose flour
2 cups chicken broth
1 ½ cups milk
1 teaspoon salt
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10-ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
Directions:

Preheat oven to 350°F (175°C).
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
Meanwhile, melt butter in a large saucepan over medium heat; stir in onion and garlic. Whisk in flour until lightly browned and onion is tender, about 2 minutes. Add chicken broth, milk, and salt; cook, whisking continuously, for 1 minute.
Stir in 2 cups mozzarella and 1/4 cup Parmesan until well combined. Season with basil, oregano, and black pepper; remove from heat and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9×13-inch baking dish.
Layer with 3 lasagna noodles, ricotta, and chicken.
Arrange 3 lasagna noodles over the chicken and layer with 1/3 of the sauce mixture, spinach, remaining 2 cups mozzarella, and 1/2 cup Parmesan.
Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and remaining 1/4 cup Parmesan.
Bake in the preheated oven for 35 to 40 minutes. Serve and enjoy!
Prep Time: 25 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 15 minutes

Kcal: 369 kcal | Servings: 12 servings

Ingredients:

2 tablespoons olive oil
1 small white onion (diced)
1 jalapeño (deseeded and diced (optional))
2 garlic cloves (minced)
1 lb ground beef
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cumin powder
1 teaspoon ground dried oregano
12-15 6-inch round empanada wrappers*
8 oz Colby jack cheese (freshly grated)
1 egg
2 tablespoons water

Instructions:

Preheat the oven to 375°F and line two large baking sheets with parchment paper, a silicone baking mat or spray with non-stick spray.
Add the olive oil to a large skillet over medium heat and add the onion once hot. Cook, stirring often, until the onion becomes translucent. Then add the jalapeño and cook for another three minutes. Add the garlic and cook for another minute, or until it becomes fragrant.
Add the beef and sprinkle in the salt, pepper, cumin and oregano and stir to combine.
Cook, breaking up the beef and stirring often, until the beef turns a dark brown color and has cooked through. Drain off the rendered fat, set the pan aside and let it cool for 10 minutes.
Once cooled, add a spoonful of it to the center of an empanada wrapper and add a tablespoon of cheese on top.
Fold it in half, pinch the edges around the border and twist the edges into a classic empanada border or use a fork to press in the edges to seal.
Add empanadas to the two baking trays, leaving room for spreading. Beat the egg and water together in a small bowl and brush it over the empanadas.
Bake empanadas for 25 to 27 minutes or until light and golden on the top. Remove them from the oven and let them cool for 10 minutes before serving.

I love it when I cook something and it is such a hit that I don’t have to worry about leftovers. It is sad though and a waste but leftovers tend to be forgotten about in our house and the dogs usually end up with a messy experiment or something tasty. They are dogs so they win either way. Well this recipe I made is very similar to the Pillsbury Italian Crescent Casserole Recipe but I changed the kind of sauce used but I am sure it is just as good either way.

I recently taught a cooking class for the youth in our church. I explained to them that if you can brown beef you can make so many meals. This one included.

Ingredients

1 lb ground beef, cooked, drained
1 cup Three Cheese Pasta Sauce (the original called for a different kind. I love this one more so I used it)
1 can (8 oz) refrigerated crescent dinner rolls
1½ cups shredded Italian cheese blend (6 oz)
¼ teaspoon dried basil leaves

Preparation

In skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.
Separate dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust; sprinkle with 1 cup of the cheese. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining ½ cup cheese and the basil.
Bake at 375°F for 20 minutes.

Sausage Breakfast Muffins have quickly become a morning staple in our home, loved for their simplicity and hearty flavor. With just four ingredients, these muffins merge savory sausage with fluffy eggs and gooey cheese, all in an easy-to-eat muffin form. Originating from the convenience-driven cuisine of the United States, they’ve become a beloved choice for those seeking a satisfying and quick breakfast option.

Perfect for busy mornings or as a grab-and-go snack, these muffins can stand alone as a fulfilling breakfast or be paired with sides like fresh fruit salad, crispy bacon, or a simple green salad for a more rounded meal. For an extra flavor kick, try adding a dollop of creamy avocado spread or a drizzle of your favorite hot sauce.

Easy Sausage Breakfast Muffins Recipe

Ingredients

1 pound breakfast sausage

1 cup Bisquick baking mix

1 cup shredded sharp cheddar cheese

4 eggs

Preparation

Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.

Brown and crumble the breakfast sausage in a skillet over medium heat. Drain off any excess grease.

Whisk the eggs in a mixing bowl. Stir in the cheese and Bisquick, mixing well. Fold in the cooked sausage.

Evenly distribute the mixture into the muffin cups, filling each about two-thirds full.

Bake for about 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Let the muffins cool for a few minutes before serving.

These Easy Sausage Breakfast Muffins are a testament to the joy of simple, delicious food that doesn’t compromise on taste despite the minimal ingredients. They’re a hit in our household, especially with my husband, who looks forward to them each morning. Give them a try and watch these muffins become a cherished part of your breakfast routine.

Enjoy !

In this enticing culinary creation, the Chicken and Wild Rice Casserole, an exquisite blend of flavors and textures awaits the eager palate. Imagine a symphony of tender chicken pieces, succulent and seasoned to perfection, nestled amidst a bed of wild rice that brings a hearty, nutty undertone to each delightful bite.

The casserole emanates a comforting aroma as it emerges from the oven, with the chicken’s savory essence mingling seamlessly with the earthy fragrance of wild rice. The grains of rice, cooked to a perfect al dente, provide a satisfying chewiness that complements the tender chicken, creating a harmonious marriage of textures.

As your fork descends into the layers of this culinary masterpiece, it uncovers a luscious amalgamation of flavors. The creamy sauce, enveloping the chicken and rice in its velvety embrace, adds a decadent richness that binds the ingredients together. The sauce, a silken blend of herbs and spices, infuses every morsel with a depth of flavor that captivates the taste buds.

But the allure doesn’t stop there. Within this savory medley, vegetables make their presence known, adding vibrant colors and a medley of nutrients to the dish. Imagine the burst of sweetness from carrots, the mild earthiness of mushrooms, and the verdant freshness of peas, all conspiring to create a vegetable tapestry that elevates the casserole to a higher plane of culinary delight.

The Chicken and Wild Rice Casserole is not merely a meal; it is a comforting embrace, a celebration of wholesome ingredients coming together in perfect unison. With each spoonful, one embarks on a gastronomic journey that satisfies the senses and warms the soul. It’s a testament to the artistry of home cooking, where simple ingredients are transformed into a symphony of flavors that leave a lasting impression, making it a timeless and cherished dish for any dining occasion.

Servings: 6

Ingredients

– 1 1/2 cups wild rice blend
– 3 cups chicken broth
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup sliced mushrooms
– 1 cup diced carrots
– 1/4 cup all-purpose flour
– 1 3/4 cups milk
– 1/2 cup grated Parmesan cheese
– 1/2 cup sour cream
– 1/2 cup slivered almonds or crumbled crispy bacon for topping (optional)

Preparation

1. Preheat your oven to 375°F (190°C). Cook the wild rice blend in chicken broth according to the package instructions; once done, set aside.

2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent.

3. Increase the heat to medium-high and add the chicken pieces to the skillet. Season with thyme, salt, and pepper. Cook until the chicken is browned and cooked through.

4. Stir in mushrooms and carrots; cook for another 5 minutes until the vegetables are tender.

5. Sprinkle flour over the chicken and vegetable mixture, stirring to coat. Gradually pour in the milk, stirring continuously as the mixture thickens to create your sauce.

6. Remove from heat and gently stir in the cooked wild rice, Parmesan cheese, and sour cream until everything is well combined.

7. Transfer the mixture into a greased casserole dish. If desired, sprinkle with slivered almonds or crispy bacon for a pleasant crunch.

8. Bake uncovered for about 25-30 minutes, or until the casserole is bubbly and the top gets a touch golden.

9. Let it sit for 5 minutes before serving to allow the flavors to meld and the sauce to set slightly.

Variations & Tips

– Make it dairy-free by substituting the milk for almond or soy milk, and use dairy-free cheese and sour cream alternatives.
– For a vegetarian twist, skip the chicken and double up on mushrooms or add cooked chickpeas.
– Enhance the depth of flavor by stirring in a splash of white wine with the vegetables.
– Don’t hesitate to throw in other vegetables depending on what’s in season or what you have on hand – bell peppers, peas, and corn all make great additions.
– Leftovers store well in the refrigerator for up to three days and make a delightful reheated lunch or quick dinner option on busy days.

Ingredients:

For the Potatoes:
– 3 large potatoes (approximately 900 grams)
– 300 grams cheddar cheese
– 2 tablespoons vegetable oil (20 ml)
– Salt (4 grams)

For the Beef Filling:
– 500 grams ground beef
– 2 tablespoons vegetable oil (20 ml)
– 1 onion, finely chopped
– 3 green peppers, finely chopped
– 3 cloves of garlic, minced
– 2 tablespoons tomato sauce (25 grams)
– 1 teaspoon tomato paste (20 grams)
– Paprika, black pepper, cumin, thyme, and salt, to taste
– 3-4 sprigs of parsley, chopped

Instructions:

1. Preheat your oven to 200°C (392°F).

2. Wash and scrub the potatoes thoroughly to remove any dirt.

3. Cut a thin slice off the bottom of each potato to create a stable base. Slice off the top as well to make a “lid.”

4. Scoop out the flesh from the potatoes, leaving about a 1/4-inch (0.5 cm) border. Save the scooped-out potato flesh for later.

5. Rub the potato shells with vegetable oil and sprinkle them with a pinch of salt.

6. Place the prepared potato shells on a baking sheet and bake in the preheated oven for 30 minutes until they are partially cooked and the edges are slightly crispy.

7. While the potatoes are baking, prepare the beef filling:
– In a pan, heat 2 tablespoons of vegetable oil over medium-high heat.
– Add finely chopped onion, green peppers, and minced garlic. Sauté until they are softened.
– Add the ground beef and cook until it’s browned and cooked through.
– Stir in tomato sauce, tomato paste, and season with paprika, black pepper, cumin, thyme, and salt according to your taste.
– Add the chopped parsley and mix well.

8. Remove the partially cooked potato shells from the oven.

9. Fill each potato shell with the prepared beef filling.

10. Top each filled potato with a generous amount of cheddar cheese.

11. Place the stuffed potatoes back in the oven and bake for an additional 10 minutes at 200°C (392°F), or until the cheese is melted and bubbly, and the potatoes are fully cooked.

Serve these cheesy stuffed potatoes with savory beef filling for a super delicious dinner that will surely make the neighbors jealous!

Combining the best of deviled eggs and pasta salad, Deviled Egg Pasta Salad is a delightful dish that’s perfect for picnics, potlucks, barbecues, or any gathering. This salad features tender pasta, creamy dressing, and the tangy, savory flavor of deviled eggs. It’s easy to make and a guaranteed crowd-pleaser.

Deviled Egg Pasta Salad is a delightful blend of two classic dishes, bringing together the creamy, tangy goodness of deviled eggs with the satisfying texture of pasta. This salad is perfect for any occasion and is sure to become a favorite at your next gathering. Easy to make and bursting with flavor, it’s a dish that will have everyone coming back for seconds. Enjoy this unique and delicious pasta salad!!

Here’s how to make this delicious and unique pasta salad.

INGREDIENTS:

For the Salad:

• 8 large eggs
• 8 ounces elbow macaroni or small pasta shells
• 1 cup celery, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup dill pickles, diced (or relish)
• 1/4 cup fresh parsley, chopped

For the Dressing:

• 1 cup mayonnaise
• 1/4 cup yellow mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 1 teaspoon paprika
• Salt and pepper to taste

Embrace the timeless comfort of a Classic Pot Roast, a dish that epitomizes home-cooked warmth and satisfaction. This quintessential family meal, slow-cooked to perfection, features tender, fall-apart beef surrounded by hearty vegetables, all infused with a rich, flavorful gravy. Ideal for a lazy Sunday dinner, special occasion, or any day that calls for a nourishing, fulfilling meal, the Classic Pot Roast is a testament to the beauty of slow cooking. With every bite, you’re treated to a symphony of flavors that only hours in the oven or slow cooker can achieve. Discover the joy of bringing this beloved recipe to your table, creating not just a meal, but a cherished memory.

My journey with the Classic Pot Roast began with a well-worn recipe card from my grandmother’s collection. It was more than just instructions; it was a piece of family history, a story of gatherings, celebrations, and simple, joyous meals shared. I remember the anticipation as the roast cooked, filling the house with its savory aroma, signaling that a feast was near.

The first time I made it on my own, I followed the recipe with reverence, eager to recreate the magic of those family dinners. The result was more than I could have hoped for—a tender, flavorful roast that melted in the mouth, surrounded by vegetables that had absorbed all the rich, meaty goodness. It was a moment of pride and nostalgia, a passing down of culinary tradition that I knew would continue for generations.

Why You’ll Love Classic Pot Roast

• Deep, Rich Flavors: Hours of slow cooking result in a beef roast that’s succulent and full of flavor.
• One-Pot Wonder: Minimal cleanup required, as everything cooks together in one pot or slow cooker.
• Versatile: Easily adaptable to your taste preferences with different herbs, spices, and vegetables.
• Comfort Food Classic: The perfect meal to warm you up and bring comfort on any day.

Ingredients Notes For Classic Pot Roast

• Beef Roast: A chuck roast is ideal for its marbling and flavor, becoming tender and juicy with slow cooking.
• Vegetables: Carrots, potatoes, and onions are traditional, but feel free to add mushrooms, parsnips, or other root vegetables.
• Broth and Wine: A combination of beef broth and red wine (optional) adds depth and richness to the gravy.
• Herbs and Spices: Rosemary, thyme, garlic, and bay leaves complement the beef and vegetables beautifully.

Recipe Steps

1. Brown the Beef: Start by searing the roast on all sides to develop a rich flavor foundation.
2. Sauté Vegetables: In the same pot, lightly sauté the onions, carrots, and other vegetables.
3. Deglaze: Add a splash of broth or wine to lift the browned bits off the bottom of the pot for extra flavor.
4. Slow Cook: Return the roast to the pot, add the remaining broth, wine, herbs, and spices, and cook slowly in the oven or slow cooker until the beef is tender.
5. Serve: Once cooked, let the roast rest before slicing. Serve with the vegetables and gravy for a complete, hearty meal.

Storage Options

• Refrigerate: Keep leftovers in an airtight container for up to 4 days.
• Freeze: Freeze portions for up to 3 months, ideally separating the meat from the gravy to maintain the best texture upon reheating.

Ribeye Steak, tender and tasty, grilled to juicy perfection! Everyone will adore this easy steak recipe, which is seasoned with fresh herbs, cooked in a cast-iron skillet, and basted with garlic butter.

WHAT EXACTLY IS RIB EYE STEAK?
Ribeye is clearly one of my favorite classic steak cuts. These steaks, one of the “primal cuts,” are the same as a prime rib roast but in steak shape. The meat has a delicate, soft texture and a healthy, meaty flavor similar to chuck.

Ingredients:

• 1 rib steak
• Sea salt flakes
• Freshly ground black pepper
• 50g butter
• 2 sprigs of thyme
• 1 clove of crushed garlic with its skin

How To Make Ribeye steak:

Take the steak out of the refrigerator at least half an hour before cooking it until it reaches room temperature. This is an important step in ensuring that the steaks are cooked evenly.

When ready to cook, generously season the steak. Sprinkle with lots of salt and pepper on both sides, and set on top to get an even coverage.

Heat a frying pan. If you are cooking two slices of steak, make sure the pan is large enough to fit the slices comfortably. Otherwise, use two pans and heat them simultaneously. Add the steak to the skillet and cook over medium-high heat for 2 to 3 minutes on each side (depending on the desired thickness and degree). As a guideline, a 3cm steak should be cooked after 5 minutes. If you have a meat thermometer, the indoor temperature should be 50 ° C for rarity, 60 ° C for average and 70 ° C for good cooking.

After turning the steak for the first time, add the butter, thyme and garlic and stir for one minute. To do this, tilt the pan towards you until the butter collects at the bottom of the pan, then pour the butter over the steak repeatedly.

Removing  steak from skillet & permit it rest for 5 min . Don’t be tempt to skip this step, it is esentiel . During the cooking process, the meat particles stick together, so if you cut the steaks right after cooking, all the juices on the board will run out. The rest time allows the particles to relax and reabsorb their fluids, which means you won’t lose those delicious juices when slicing.

Cut the steaks into strips, season and serve with your choice of side dishes and sauce.