Category: Recipes

Prepare to tantalize your taste buds with a culinary creation that combines the succulence of chicken breast with the creamy richness of cheese and the vibrant freshness of broccoli. Broccoli cheese stuffed chicken breast is a dish that promises to delight both the palate and the senses, offering a harmonious blend of flavors and textures that will leave you craving more. Join us as we embark on a savory adventure and learn how to create this mouthwatering masterpiece in your own kitchen.

Broccoli cheese stuffed chicken breast is a dish that embodies the essence of comfort food—warm, satisfying, and bursting with flavor. Each tender chicken breast is filled with a savory mixture of creamy cheese and crisp broccoli, creating a symphony of tastes and textures that is sure to impress even the most discerning of palates. Whether served as a comforting weeknight meal or as the centerpiece of a special occasion dinner, this recipe is guaranteed to leave a lasting impression.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup cooked broccoli florets, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Cooking oil (such as olive oil or vegetable oil)
• Toothpicks or kitchen twine

Ingredients

4 slices of Texas Toast or thick white bread

1/2 cup of grated cheese (cheddar, mozzarella or a blend)

2 tablespoons of unsalted butter, melted 2 cloves of garlic, minced (optional)

Preparation

Preheat oven to 400°F (205°C). Place bread slices on a baking sheet. In a small bowl, mix together melted butter and minced garlic (if using). Brush the mixture evenly on both sides of the bread slices. Sprinkle grated cheese evenly on top of each slice. Bake in the preheated oven for 10 to 12 minutes, or until cheese is melted and bread is golden brown. Serve hot. Enjoy your easy cheesy Texas Toast!

Enjoy !

These Philly Cheesesteak Egg Rolls are about to be your new favorite appetizer. Packed full of taste and flavor, you’re going to be chowing down on this simple recipe.

Cheesesteak Egg Rolls are basically the perfect fusion of American fast food and Chinese fast food in one. We love this recipe because they’re so easy to make (and cheap!! No ribeyes needed here, ground beef for the win!) and you can make enough for dinner tonight and then freeze an additional giant batch for the next three times you crave them!

Ingredients

1 pound ground beef
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons butter
1 yellow onion, chopped
1/2 green bell pepper, chopped
24 egg roll wrappers
12 slices American cheese
3/4 cup vegetable oil for frying

Preparation

Heat a skillet over medium heat. Cook beef, breaking apart as little as possible, until browned and still the size of peas, 5 to 7 minutes. Add Worcestershire sauce, salt, and pepper. Stir gently and remove mixture from pan.
Melt butter in the skillet. Add onion and bell pepper; cook and stir until browned, 5 to 7 minutes. Return beef mixture to the skillet and stir to combine. Let filling cool while preparing the wrappers.
Lay egg roll wrappers on a flat surface. Place 1/2 a slice of American cheese onto each. Add 3 tablespoons of the filling on top of each egg roll. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly.
Heat about 1 inch oil in a large saucepan over medium-high heat. Add 3 to 4 egg rolls at a time and fry until browned, 3 to 4 minutes. Repeat with remaining egg rolls.
Tips for the Best Philly Egg Rolls:
Steak– Rib eye or flank steak can also be used. Even ground hamburger works. Cut your steak into bite sized pieces for easier eating and filling.
Cheese– Trade out the Monterey jack with provolone slices, swiss or spice it up with pepper jack cheese.
Peppers and Onions– Power up the color and use red, yellow or orange peppers, try using a red onion, chop them into bite sized pieces for easier eating.
Wrappers– Don’t be nervous about folding your egg rolls. There are usually directions on the back of the package. Make sure you use a bit of water on the edges to seal them good.
Sauce-These are ideal for dipping. There are endless possibilities. Try your favorite cheese sauce, Ranch Dressing, Horseradish sauce, or BBQ sauce.

Ingredients

• 4 large russet potatoes, peeled and sliced into thin rounds
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Gruyere cheese
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Chopped fresh parsley (for garnish)

Preparation

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Potatoes:
   • Place the potato slices in a large bowl of cold water to prevent browning. Drain and pat them dry with a paper towel.
3. Make the Cream Mixture:
   • In a saucepan, combine the heavy cream, whole milk, minced garlic, dried thyme, butter, salt, and black pepper. Heat the mixture over medium heat until it’s warmed through and the butter is melted. Do not let it boil.
4. Layer the Potatoes:
   • Grease a baking dish with butter or cooking spray. Place a layer of potato slices on the bottom of the dish, slightly overlapping them.
5. Add Cheese and Cream:
   • Sprinkle a portion of the grated Parmesan and Gruyere cheeses over the layer of potatoes. Drizzle some of the cream mixture over the cheese.
6. Repeat the Layers:
   • Repeat the process of layering potatoes, cheese, and cream until you’ve used up all the ingredients. Make sure to finish with a layer of cheese and cream on top.
7. Bake:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for about 45-50 minutes. Then, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
8. Serve:
   • Remove the Potatoes Delmonico from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley for a burst of color and added freshness.

Prepare your taste buds for a mouthwatering experience with the tantalizing Philly Cheese Steak Sloppy Joes recipe. Combining the iconic flavors of a classic Philly cheese steak with the comfort and convenience of sloppy joes, this dish is a surefire crowd-pleaser. With its savory beef, melted cheese, and caramelized onions piled high on a toasted bun, Philly Cheese Steak Sloppy Joes offer a delicious twist on a beloved comfort food favorite. Let’s dive into the details of this delectable recipe and learn how to recreate this culinary masterpiece at home.

INGREDIENTS:

• 1 pound ground beef
• 1 onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 2 tablespoons Worcestershire sauce
• Salt and black pepper, to taste
• 4 hoagie rolls or hamburger buns
• 4 slices provolone cheese
• Optional toppings: sliced mushrooms, hot peppers, or additional cheese

1. INSTRUCTIONS:
   1. In a large skillet or frying pan, brown the ground beef over medium heat, breaking it apart with a spoon as it cooks. Cook until the beef is no longer pink, then drain any excess fat from the pan.
   2. Add the diced onion, diced green bell pepper, and minced garlic to the skillet with the cooked ground beef. Stir to combine and cook until the vegetables are softened and fragrant, about 5-7 minutes.
   3. Season the beef and vegetable mixture with salt and black pepper to taste. Pour in the beef broth and Worcestershire sauce, stirring to combine. Bring the mixture to a simmer and let it cook for an additional 5-7 minutes, allowing the flavors to meld together.
   4. While the beef mixture is simmering, split the hoagie rolls or hamburger buns and lightly toast them under the broiler or in a toaster oven until golden brown.
   5. Once the buns are toasted, spoon the hot beef mixture onto the bottom halves of the buns, dividing it evenly among them. Top each portion with a slice of provolone cheese.
   6. Place the assembled sloppy joes under the broiler for 1-2 minutes, or until the cheese is melted and bubbly. Keep a close eye on them to prevent burning.
   7. Once the cheese is melted, remove the Philly Cheese Steak Sloppy Joes from the oven and top them with any desired optional toppings, such as sliced mushrooms, hot peppers, or additional cheese.
   8. Place the top halves of the buns on top of the cheesy beef mixture to complete the sandwiches. Serve the Philly Cheese Steak Sloppy Joes hot, accompanied by your favorite sides such as fries, coleslaw, or potato salad.

   With its savory beef, melted cheese, and flavorful vegetables, Philly Cheese Steak Sloppy Joes offer a delicious twist on a classic comfort food favorite. Whether enjoyed for a quick weeknight dinner or served at a casual gathering with friends and family, this recipe is sure to be a hit with everyone who tries it. Follow the simple steps outlined in this recipe to create your own batch of Philly Cheese Steak Sloppy Joes and indulge in the irresistible flavors of this iconic dish

Ingredients

4 salmon fillets, 5 ounces each, skin on

2 teaspoons smoked or sweet paprika

1 teaspoon dried marjoram leaves

Salt and freshly ground pepper, to taste

6 ounces cream cheese, softened

2 ounces finely shredded cheddar cheese

4 cloves garlic minced

1 tablespoon Cajun Seasoning

3 tablespoons avocado oil, divided (you can also use olive oil)

1 tablespoon butter, divided

Chopped fresh parsley for garnish

lemon wedges, for serving

Directions

Using a paring knife, cut a slit on the side of each salmon fillet to create a pocket. Do not cut all the way through.

raw salmon fillets with pockets

Season salmon fillets with paprika, marjoram, salt, and pepper. Rub in the seasonings with your fingers. Set aside.

In a mixing bowl combine softened cream cheese, cheddar cheese, garlic, and cajun seasoning; mix and stir until well incorporated. Taste and adjust accordingly. If you like a spicier filling, add some cayenne pepper.

Spoon the seasoned cheese mixture into the fish pockets.

raw salmon fillets filled with creamy cajun filling

Heat 1 ½ tablespoons avocado oil (or olive oil) in a large nonstick skillet set over medium-high heat.

Add 2 salmon fillets to the skillet, skin-side down.

Cook for 6 minutes, or until fillets are cooked about three-quarters of the way up.

Using a fish spatula, carefully flip over the fillets; add ½ tablespoon butter and continue to cook for 5 more minutes, or until cooked through.

Slowly remove cooked fish from the pan, trying not to lose any of that filling. Set fish aside.

Add remaining oil to the skillet; cook remaining two fillets for 6 minutes; flip, add remaining butter, and continue to cook for 5 more minutes.

Remove from heat.

Garnish salmon with chopped parsley.

Serve with lemon wedges.

ENJOY!

Indulge in Flavorful Baked Honey Lime Garlic Butter Salmon: A Delicious and Easy Recipe

If you’re a seafood lover looking for a delightful and hassle-free dish that bursts with flavor, Baked Honey Lime Garlic Butter Salmon is sure to impress. This recipe combines succulent salmon fillets with a luscious honey lime garlic butter sauce, creating a perfect balance of sweet, tangy, and savory flavors. Whether you’re hosting a dinner party or craving a special meal at home, this recipe promises a culinary experience that’s both elegant and effortless.

With this easy and flavorful recipe, you can elevate your seafood dining experience without spending hours in the kitchen. The combination of tender salmon and the irresistible honey lime garlic butter sauce creates a harmony of flavors that will tantalize your taste buds and leave you craving more. Whether it’s a weeknight dinner or a special occasion, this Baked Honey Lime Garlic Butter Salmon is sure to impress and become a go-to favorite in your recipe collection. Bon appétit!!!

Ingredients You’ll Need:

For the Salmon:

• 4 salmon fillets (about 6 ounces each), skin-on or skinless
• Salt and pepper to taste
• Olive oil for brushing

For the Honey Lime Garlic Butter Sauce:

• 4 tablespoons unsalted butter, melted
• 3 tablespoons honey
• Zest and juice of 1 lime
• 3 cloves garlic, minced
• 1 tablespoon soy sauce or tamari (optional for added depth of flavor)
• Fresh chopped parsley or cilantro for garnish (optional)

Ingredients:

• 2 large sweet onions (such as Vidalia)
• 1/2 cup shredded cheddar cheese
• 1/4 cup mayonnaise
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Peel the onions and cut them into thick slices, approximately 1/2 inch (1.27 cm) thick. Separate the slices into rings and place them in a single layer in a baking dish.
3. In a small bowl, mix together the shredded cheddar cheese, mayonnaise, grated Parmesan cheese, garlic powder, paprika, salt, and pepper. This creates a flavorful cheesy topping.
4. Spoon the cheese mixture evenly over the onion slices, covering them with the mixture.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes.
6. Remove the foil and bake for an additional 15-20 minutes or until the onions are tender, and the top is golden and bubbling.
7. If desired, garnish with chopped fresh parsley for added color and flavor.
8. Serve hot as a savory side dish that complements various main courses.

Enjoy!

Ingredients

1 head ofcabbage

2lb ground beef

2 grated onions

1cup of rice

Salt, pepper, cilantro

Tomato sauce

Quince 1pc

Directions

Boil cabbage Mix meat, onions, rice, salt, pepper, chopped cilantro.

Take a leaf of cabbage put the minced meat and wrap in cabbage roll Put cabbage rolls in a saucepan, cover with a plate, put sliced quince over the rolls, and pour in tomato sauce.

Cook until tender.

ENJOY!

Ingredients

8 large bone-in skin-on chicken thighs (about 3.5 – 4 lbs)

1/4 cup olive oil

Zest of 1 large lemon (1 Tbsp), remainder of lemon cut into wedges for serving

5 garlic cloves minced, or 1 1/2 tsp garlic powder

4 tsp Italian seasoning, store-bought or homemade, see notes

2 tsp paprika

Kosher salt and freshly ground black pepper

Directions

Position oven rack one level above center. Preheat oven to 400 degrees.

Line a rimmed 18 by 13-inch baking sheet with aluminum foil and top with an oven safe wire cooling rack. Spray cooling rack with non-stick cooking spray.

In an extra large mixing bowl whisk together olive oil, lemon zest, garlic, Italian seasoning and paprika.

Dab chicken thighs well dry with paper towels and add chicken thighs to bowl with oil mixture. Toss well to evenly coat with mixture.

Transfer thighs to rack on baking sheet turning skin side down. Season with salt and pepper then turn skin side up and season with salt and pepper. Leave space between thighs so heat can circulate evenly.

Bake in preheated oven until skin is browned and thighs register 175 degrees in thickest portion, about 35 – 45 minutes. If desired broil* during last minute or two for crispier skin (keep a close eye on it).

Serve warm** with lemon wedges for spritzing. If desired you can garnish with a 1 Tbsp chopped parsley.

ENJOY!

Ingredients

Ingredients For Chicken Fritters

• 1 1/2 lbs chicken breasts, (3 large)

• 2 large eggs

• 1/3 cup mayonnaise

• 1/3 cup all-purpose flour, or cornstarch or potato starch for gluten free

• 4 oz mozzarella cheese, (1 1/3 cups shredded)

• 1 1/2 Tbsp chopped fresh dill

• 1/2 tsp salt , or to taste

• 1/8 tsp black pepper

• 2 Tbsp Extra light olive oil, to saute (or any high heat cooking oil)

Ingredients for Garlic Aioli Dip (Optional)

• 1/3 cup mayonnaise

• 1 garlic clove, pressed

• 1/2 Tbsp lemon juice

• 1/4 tsp salt

• 1/8 tsp black pepper

Preparation

• Using a sharp knife, dice chicken into 1/3″ thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.

• Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.

• Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed.

• To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

Recipe Notes

*To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken patty is browning too fast, adjust your heat down.

Elevate your mealtime with a delightful and satisfying Baked Chicken Salad Pie. This recipe combines tender chicken, crisp vegetables, creamy dressing, and flaky pie crust into a savory pie that’s perfect for brunch, lunch, or a light dinner. The harmonious blend of flavors and textures makes this dish a favorite among families and a standout at gatherings.

Baked Chicken Salad Pie offers a delicious twist on traditional savory pies, combining the freshness of a salad with the comforting warmth of a baked dish. Whether served as a main course or a delightful addition to a brunch spread, this pie is sure to impress with its flavorful filling and flaky crust. Get ready to savor each bite of creamy chicken salad enveloped in golden pastry, creating a culinary experience that delights the senses and brings joy to your table. Enjoy the versatility and tastefulness of Baked Chicken Salad Pie as you share memorable meals with loved ones or treat yourself to a satisfying homemade delight

Ingredients for Baked Chicken Salad Pie:

For the Pie Filling:

• 2 cups cooked chicken breast, shredded or diced
• 1 cup celery, finely chopped
• 1/2 cup red bell pepper, diced
• 1/2 cup green onions, chopped
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Optional: chopped fresh herbs (such as parsley or dill)

For the Pie Crust:

• 1 pre-made or homemade pie crust (store-bought or your favorite recipe)
• INSTRUCTIONS: 
• 1. Step 1 – Prepare the Pie Crust:
     • If using a pre-made pie crust, follow the package instructions for blind baking or pre-bake the crust until lightly golden. If making a homemade crust, prepare and blind bake it in a pie dish according to your recipe.
  2. Step 2 – Make the Chicken Salad Filling:
     • In a large mixing bowl, combine the cooked chicken breast, chopped celery, diced red bell pepper, and chopped green onions.
     • In a separate small bowl, mix together mayonnaise, Dijon mustard, salt, pepper, and any optional fresh herbs you choose to add.
  3. Step 3 – Combine and Fill the Pie:
     • Add the creamy mayonnaise mixture to the chicken and vegetable mixture, ensuring everything is evenly coated.
     • Spoon the chicken salad filling into the pre-baked pie crust, spreading it evenly.
  4. Step 4 – Bake the Chicken Salad Pie:
     • Preheat your oven to the temperature recommended for baking the pie crust (usually around 375°F or 190°C).
     • Place the filled pie in the preheated oven and bake for about 20-25 minutes or until the filling is heated through and the crust is golden brown.
  5. Step 5 – Cool, Slice, and Serve:
     • Allow the Baked Chicken Salad Pie to cool slightly before slicing to ensure clean cuts.
     • Serve warm or at room temperature, garnished with additional chopped herbs or a sprinkle of paprika for added color and flavor.

  Recipe Tips:

  • Customize the chicken salad filling with your favorite ingredients such as diced apples, grapes, nuts, or dried cranberries for added texture and sweetness.
  • For a lighter version, you can use Greek yogurt or a combination of yogurt and mayonnaise in the dressing.
  • Ensure the pie crust is fully baked and cooled before adding the chicken salad filling to prevent a soggy crust.

These Oat bars were like a more chocolate-y and delicious granola bar, which means they were loved by all. Layers of oat and chocolate all topped off with a drizzle of even more chocolate made up this yummy treat. The best part? NO BAKING involved!! Not only are these perfect for summer time, but they’re great all year long and can give you the feel of a delicious baked chocolate and oat treat without actually having to bake them!

Ingredients

1 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup semisweet chocolate chips
1/2 cup peanut butter

Preparation

Grease a 9×9 inch square pan.
Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars