Category: Recipes

  • Scalloped Potatoes

    Scalloped Potatoes

    Scalloped Potatoes are an easy classic recipe, perfect for your Easter dinner, Christmas, Thanksgiving or even just for Sunday dinner.

    Specifically, these scalloped potatoes (which are technically potatoes au gratin). In my humble opinion, they are simply the best. And in the years since I originally posted this recipe here on the blog, thousands of you have also tried them and agreed! So today, I thought I’d bump this recipe back to the top of the stack for those of you who might be new to the blog and looking for a tried and true recipe to make this weekend. As someone who has made these dozens and dozens of times, I can vouch — they won’t let you down.

    Ingredients

    • 4cups thinly sliced potatoes
    • 3tablespoons butter
    • 3tablespoons flour
    • 1 1⁄2cups milk
    • 1teaspoon salt
    • 1dash cayenne pepper
    • 1cup grated sharp cheddar cheese
    • 1⁄2cup grated cheese, to sprinkle on top

    Preparation

    In a small sauce pan, melt butter and blend in flour.
    Let sit for a minute.
    Add all of cold milk, stirring with a whisk.
    Season with salt and cayenne.
    Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
    Reduce heat and stir in cheese.
    Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
    Pour half of cheese sauce over potatoes.
    Repeat with second layer of potatoes and cheese sauce.
    Sprinkle the remaining cheese on top.
    Top with some paprika for color.
    Bake uncovered for about 1 hour at 350°F.

  • Cheesy Spinach Stuffed Shells

    Cheesy Spinach Stuffed Shells

    Ingredients:

    – 1 box jumbo pasta shells
    – 1 tablespoon olive oil
    – 2 cups ricotta cheese
    – 2 cups shredded mozzarella cheese, divided
    – 1/2 cup grated Parmesan cheese
    – 1 egg, lightly beaten
    – 1 teaspoon garlic powder
    – 1 teaspoon dried basil
    – 1 teaspoon dried oregano
    – 1/4 teaspoon salt
    – 1/4 teaspoon black pepper
    – 10 oz frozen spinach, thawed and drained
    – 3 cups marinara sauce

    Directions:

    1. Preheat your oven to 375°F (190°C).
    2. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
    3. In a large bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, egg, garlic powder, dried basil, dried oregano, salt, and black pepper. Mix well.
    4. Stir in the thawed and drained spinach until evenly distributed.
    5. Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish.
    6. Stuff each cooked pasta shell with the cheese and spinach mixture and place them in the baking dish.
    7. Pour the remaining marinara sauce over the stuffed shells and sprinkle the top with the remaining 1 cup of shredded mozzarella cheese.
    8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
    9. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
    10. Let the dish cool for a few minutes before serving.
    Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
    Kcal: 320 kcal | Servings: 6 servings
  • Zucchini and Potato Patties

    Zucchini and Potato Patties

    The preparation time is twenty minutes.

    15 minutes is the cooking time.

    Thirty-five minutes total

    Components:

    Two zucchini

    Salt

    Two yams

    One onion

    One carrot

    A parsley sprig

    two eggs

    Pepper, black

    Three teaspoons of breadcrumbs

    Shredded mozzarella cheese

    Olive oil

    Detailed Instructions

    Get the zucchini ready:

    Shred the zucchini: Grate the zucchini into a basin first. This will give your patties their moist feel and serve as their basis.

    Salt and settle: Grate the zucchini and then sprinkle it with a little salt. Allow it to settle for ten minutes or so. By doing this, you can remove extra moisture and make sure your patties stay together.

    Eliminate Extra Water: After ten minutes, squeeze out as much water as possible from the zucchini with your hands or a fresh towel. To get the proper consistency in your patties, you must remove this moisture.

    Get the potatoes ready:

    Peel and Grate: After removing the skins, grate the potatoes into a basin. The patties’ starchiness is enhanced by the potatoes.

    Stop Browning: To stop the shredded potatoes from browning, submerge them in a dish of cold water. Additionally, by removing part of the starch, this process helps to reduce the stickiness of the patties.

    After a few minutes, rinse and squeeze the potatoes to remove any extra moisture. For the patties to have the right texture, the potatoes must be dried out, much like the zucchini.

    Get the veggies ready:

    Cut the onion into pieces. Chop the onion finely. The patties get a rich depth of flavor from the onions.

    Grate the Carrot: Grate the carrot to give the combination a bright color and a touch of sweetness.

  • Weekly nagging for this is my husband’s most recent need

    Weekly nagging for this is my husband’s most recent need

    four boneless, skinless chicken breasts

     

    Taste the salt and freshly ground black pepper; use two tablespoons olive oil.
    Slice eight ounces of button or cremini mushrooms.
    One minced clove garlic
    One cup Caesar salad dressing.
    half a cup sour cream
    One half-cup grated Parmesan cheese
    half a teaspoon Worcestershire sauce
    One cup grated mozzarella cheese
    Two teaspoons chopped fresh parsley, for garnish
    directions
    Set your oven to 375°F (190°C). Sear the chicken breasts with salt & pepper.
    Add the olive oil and brown the chicken breasts on both sides until golden, approximately 3 to 4 minutes each side in a large pan set over medium-high heat. Arange the browned chicken on a baking sheet.
    Add the sliced mushrooms to the same pan and sauté until soft and their moisture has escaped. Add the minced garlic just at the final minute of cooking. Over the chicken in the baking dish scatter the mushrooms
    Whisk the Caesar dressing, sour cream, Parmesan cheese, Worcestershire sauce in a bowl until well mixed. Spoon this creamy sauce over the baking dish’s chicken and mushrooms.
    5. Top with the shredded mozzarella distributed equally.
    Bake until the chicken is cooked through and the sauce is bubbling, 25 to 30 minutes in the preheated oven.
    7. Take out of the oven and leave to rest for a few minutes before presenting. Accompanies the freshly cut parsley.

    Variations & Advice: Experiment with Greek yogurt rather than sour cream in a smaller scale.
    If you want more heat, toss the sauce mixture with a few red pepper flakes.
    She said: For extra nutrition, put kale or spinach under the chicken in the meal.
    In particular, – To have an even more handmade touch, don’t hesitate to create your own Caesar dressing.
    The following: To guarantee equal cooking, either cut the chicken breasts horizontally to produce thinner fillets or pound them to an even thickness.
    One could say that Leftovers may be gently warmed in the oven or microwave; they store well in the refrigerator for several days.

  • These are eaten and I get a crumb; they never survive a minute out of the oven.

    These are eaten and I get a crumb; they never survive a minute out of the oven.

    One pound chicken tenders

     

    eight bacon slices

    One tsp Garlicky powder

    One tsp smoking paprika

    Halved tsp black pepper

    One half teaspoon of salt

    one tablespoon olive oil

    Routes

    Set your oven to 400°F (200°C) then line a parchment paper baking sheet.

    Combine in a small bowl the black pepper, salt, smoked paprika, and garlic powder.

    To provide a uniform coating, drizzle the chicken tenders with olive oil then sprinkle the spice mixture over them.

    Wrap every chicken tender with a piece of bacon, toothpicks fastening the edges if needed.

    Arange the chicken tenders covered in bacon on the ready baking sheet.

    Preheat the oven; bake for 20 to 25 minutes, or until the chicken is cooked through and the bacon is crispy.

    Out of the oven, let rest for a few minutes before serving.

    Variations and Advice

    Add some cayenne pepper or red pepper flakes to the spice blend for a hotter kick. For a smoky-sweet taste, instead coat the chicken tenders with a sugar-free barbecue sauce then wrap them with bacon. To make your own special seasoning mix, you may also play around with other herbs and spices such thyme or rosemary.

  • Baked-Chicken

    Baked-Chicken

    Ingredients

    °6 bone-in chicken thighs, skin on (about 5-6 ounces each)

    °2 tablespoons olive oil

    °2-3 teaspoons chicken seasoning or Italian seasoning

    °Salt and pepper to taste

    PREPARATION:

    Preheat stove to 425 degrees F. Lay a baking plate with tin foil and put a baking rack on top of it. Dried chicken skin with paper towel to eliminating any dampness. Placing chicken in olive oil and season with flavors, salt and pepper. Put on rack and prepare for 35-40 minutes or until chicken temperature arrives at 165 degrees Fahrenheit. Broil 2-3 minutes.

    Enjoy !

  • Making Quick and Delicious Crockpot Ranch Pork Chops and Potatoes

    Making Quick and Delicious Crockpot Ranch Pork Chops and Potatoes

    Dive into the heart of comfort food with Crockpot Ranch Pork Chops and Potatoes, a dish that effortlessly blends the savory flavors of ranch-seasoned pork chops with the hearty wholesomeness of potatoes. This recipe is a godsend for those bustling days when time is scarce but the desire for a home-cooked meal is abundant. Let your crockpot do the heavy lifting as you enjoy the simplicity of preparation and the luxury of coming home to a delicious, ready-to-serve dinner. Perfect for family meals, this dish promises tenderness, flavor, and the ease of one-pot cooking.

    Why You’ll Love Crockpot Ranch Pork Chops and Potatoes:

    • Minimal Prep Time: A quick assembly in the morning means you can go about your day with dinner already on its way.
    • Flavorful & Tender: The slow cooking process infuses the pork chops with ranch seasoning, while ensuring they stay moist and tender.
    • Versatile Side: Works beautifully with a variety of sides, though it’s already a complete meal with the included potatoes.
    • Family Favorite: A comforting, savory dish that’s bound to please the whole family, including picky eaters.

    Ingredients Notes For Crockpot Ranch Pork Chops and Potatoes:

    • Pork Chops: Bone-in or boneless pork chops work well; thicker cuts tend to stay juicier.
    • Potatoes: Small red or gold potatoes are ideal for their ability to hold their shape and flavor after slow cooking.
    • Ranch Seasoning: A packet of ranch dressing mix provides a simple, flavorful seasoning that perfectly complements both pork and potatoes.
    • Chicken Broth: Adds moisture for the pork chops and potatoes to cook in, enhancing the overall flavor of the dish.
    • Garlic & Onions: These aromatics add depth to the dish’s flavor profile and meld beautifully with the ranch seasoning.

    Recipe Steps:

    1. Layer the Ingredients: Begin by placing sliced onions at the bottom of the crockpot. Arrange the pork chops over the onions, then surround them with halved potatoes.
    2. Season: Sprinkle the ranch seasoning evenly over the pork chops and potatoes. Add minced garlic for an extra flavor boost.
    3. Add Liquid: Pour chicken broth over the ingredients, ensuring there’s enough liquid to keep everything moist during cooking.
    4. Cook: Cover and set your crockpot to cook on low for 6-8 hours or on high for 3-4 hours, until the pork chops are tender and the potatoes are cooked through.
    5. Serve: Dish out the pork chops and potatoes, garnishing with fresh herbs like parsley if desired. A side of green beans or a simple salad complements this meal nicely.

    Storage Options:

    • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Freeze: Freeze portions in freezer-safe containers for up to 2 months. Thaw in the refrigerator before reheating.

    Ingredients

    • 4 boneless pork chops about 1/2 inch thick
    • 1.5 pounds baby potatoes halved or quartered depending on size
    • 1 packet ranch dressing mix about 1 ounce or 2 tablespoons
    • 1 can 10.5 ounces cream of chicken soup (or cream of mushroom soup)
    • 1/2 cup chicken broth or water
    • 1/2 cup sour cream optional, for a creamier sauce
    • Garlic powder to taste
    • Salt and pepper to taste
    • Fresh parsley or chives chopped (for garnish)

    Instructions

    Prepare the Ingredients:

    • Wash the baby potatoes and cut them into halves or quarters, depending on their size, so they cook evenly.
    • Season the pork chops on both sides with salt, pepper, and a little garlic powder to taste.

    Layer Potatoes in Crockpot:

    • Place the cut potatoes at the bottom of the crockpot. Sprinkle half of the ranch dressing mix over the potatoes.

    Add Pork Chops:

    • Lay the seasoned pork chops on top of the potatoes.

    Mix the Soup Mixture:

    • In a bowl, mix together the cream of chicken soup, chicken broth, sour cream (if using), and the remaining ranch dressing mix until well combined. If you prefer a thinner sauce, you can add a little more broth or water to adjust the consistency.

    Cook:

    • Pour the soup mixture over the pork chops and potatoes in the crockpot. Try to spread it evenly.
    • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork chops are tender and the potatoes are cooked through.

    Serve:

    • Carefully remove the pork chops and potatoes from the crockpot, being mindful of the hot liquid. Plate the pork chops and potatoes, and spoon some of the sauce from the crockpot over the top.
    • Garnish with freshly chopped parsley or chives before serving.
  • Making Quick and Delicious Crockpot Ranch Pork Chops and Potatoes

    Making Quick and Delicious Crockpot Ranch Pork Chops and Potatoes

    Dive into the heart of comfort food with Crockpot Ranch Pork Chops and Potatoes, a dish that effortlessly blends the savory flavors of ranch-seasoned pork chops with the hearty wholesomeness of potatoes. This recipe is a godsend for those bustling days when time is scarce but the desire for a home-cooked meal is abundant. Let your crockpot do the heavy lifting as you enjoy the simplicity of preparation and the luxury of coming home to a delicious, ready-to-serve dinner. Perfect for family meals, this dish promises tenderness, flavor, and the ease of one-pot cooking.

    Why You’ll Love Crockpot Ranch Pork Chops and Potatoes:

    • Minimal Prep Time: A quick assembly in the morning means you can go about your day with dinner already on its way.
    • Flavorful & Tender: The slow cooking process infuses the pork chops with ranch seasoning, while ensuring they stay moist and tender.
    • Versatile Side: Works beautifully with a variety of sides, though it’s already a complete meal with the included potatoes.
    • Family Favorite: A comforting, savory dish that’s bound to please the whole family, including picky eaters.

    Ingredients Notes For Crockpot Ranch Pork Chops and Potatoes:

    • Pork Chops: Bone-in or boneless pork chops work well; thicker cuts tend to stay juicier.
    • Potatoes: Small red or gold potatoes are ideal for their ability to hold their shape and flavor after slow cooking.
    • Ranch Seasoning: A packet of ranch dressing mix provides a simple, flavorful seasoning that perfectly complements both pork and potatoes.
    • Chicken Broth: Adds moisture for the pork chops and potatoes to cook in, enhancing the overall flavor of the dish.
    • Garlic & Onions: These aromatics add depth to the dish’s flavor profile and meld beautifully with the ranch seasoning.

    Recipe Steps:

    1. Layer the Ingredients: Begin by placing sliced onions at the bottom of the crockpot. Arrange the pork chops over the onions, then surround them with halved potatoes.
    2. Season: Sprinkle the ranch seasoning evenly over the pork chops and potatoes. Add minced garlic for an extra flavor boost.
    3. Add Liquid: Pour chicken broth over the ingredients, ensuring there’s enough liquid to keep everything moist during cooking.
    4. Cook: Cover and set your crockpot to cook on low for 6-8 hours or on high for 3-4 hours, until the pork chops are tender and the potatoes are cooked through.
    5. Serve: Dish out the pork chops and potatoes, garnishing with fresh herbs like parsley if desired. A side of green beans or a simple salad complements this meal nicely.

    Storage Options:

    • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Freeze: Freeze portions in freezer-safe containers for up to 2 months. Thaw in the refrigerator before reheating.

    Ingredients

    • 4 boneless pork chops about 1/2 inch thick
    • 1.5 pounds baby potatoes halved or quartered depending on size
    • 1 packet ranch dressing mix about 1 ounce or 2 tablespoons
    • 1 can 10.5 ounces cream of chicken soup (or cream of mushroom soup)
    • 1/2 cup chicken broth or water
    • 1/2 cup sour cream optional, for a creamier sauce
    • Garlic powder to taste
    • Salt and pepper to taste
    • Fresh parsley or chives chopped (for garnish)

    Instructions

    Prepare the Ingredients:

    • Wash the baby potatoes and cut them into halves or quarters, depending on their size, so they cook evenly.
    • Season the pork chops on both sides with salt, pepper, and a little garlic powder to taste.

    Layer Potatoes in Crockpot:

    • Place the cut potatoes at the bottom of the crockpot. Sprinkle half of the ranch dressing mix over the potatoes.

    Add Pork Chops:

    • Lay the seasoned pork chops on top of the potatoes.

    Mix the Soup Mixture:

    • In a bowl, mix together the cream of chicken soup, chicken broth, sour cream (if using), and the remaining ranch dressing mix until well combined. If you prefer a thinner sauce, you can add a little more broth or water to adjust the consistency.

    Cook:

    • Pour the soup mixture over the pork chops and potatoes in the crockpot. Try to spread it evenly.
    • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork chops are tender and the potatoes are cooked through.

    Serve:

    • Carefully remove the pork chops and potatoes from the crockpot, being mindful of the hot liquid. Plate the pork chops and potatoes, and spoon some of the sauce from the crockpot over the top.
    • Garnish with freshly chopped parsley or chives before serving.
  • How To Make Quick and Simple Chicken Noodle Casserole

    How To Make Quick and Simple Chicken Noodle Casserole

    Delight in the cozy, comforting flavors of “Comfort Classic: Chicken Noodle Casserole.” This beloved dish combines tender chicken, hearty noodles, and a creamy, cheesy sauce to create a satisfying meal that’s perfect for family dinners or gatherings. Simple to prepare and wonderfully indulgent, this casserole is sure to become a staple in your recipe collection.

    Why You’ll Love Chicken Noodle Casserole:

    • Hearty and Satisfying: A complete meal with chicken, noodles, and vegetables in one dish.
    • Creamy and Cheesy: Rich and comforting with a deliciously creamy sauce.
    • Easy to Prepare: Simple ingredients and straightforward steps make this casserole a breeze to put together.
    • Perfect for Leftovers: Tastes even better the next day, making it great for meal prep.

    Ingredients Notes For Chicken Noodle Casserole:

    • Chicken: Use cooked, shredded chicken breast or rotisserie chicken for convenience.
    • Egg Noodles: Wide egg noodles work best, but any pasta can be substituted.
    • Cream of Chicken Soup: Adds creaminess and flavor to the sauce.
    • Milk: Helps to create a smooth, creamy sauce.
    • Cheese: Sharp cheddar cheese for a rich, cheesy flavor.
    • Vegetables: Frozen peas and carrots add color and nutrition.
    • Seasonings: Garlic powder, onion powder, salt, and pepper to taste.
    • Topping: Crushed crackers or breadcrumbs mixed with melted butter for a crunchy topping.

    Recipe Steps:

    1. Preheat and Prepare:
      • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
    2. Cook the Noodles:
      • In a large pot of salted boiling water, cook 12 ounces of egg noodles according to package instructions until al dente. Drain and set aside.
    3. Make the Sauce:
      • In a large mixing bowl, combine 2 cans of cream of chicken soup, 1 cup of milk, 2 cups of shredded sharp cheddar cheese, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and salt and pepper to taste. Mix until well combined.
    4. Assemble the Casserole:
      • Add the cooked noodles, 3 cups of cooked, shredded chicken, and 1 cup of frozen peas and carrots to the bowl with the sauce. Stir until everything is evenly coated.
      • Pour the mixture into the prepared baking dish, spreading it out evenly.
    5. Add the Topping:
      • In a small bowl, mix 1 cup of crushed crackers or breadcrumbs with 1/4 cup of melted butter. Sprinkle evenly over the top of the casserole.
    6. Bake:
      • Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is bubbly.
    7. Serve:
      • Let the casserole cool for a few minutes before serving. Enjoy!

    Storage Options:

    • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
    • Freeze: Freeze the unbaked casserole for up to 2 months. Thaw in the refrigerator overnight and bake as directed.

    Ingredients

    • 3 cups cooked chicken shredded or cubed
    • 4 cups egg noodles cooked and drained
    • 1 can 10.5 oz condensed cream of chicken soup
    • 1 can 10.5 oz condensed cream of mushroom soup
    • 1 cup sour cream
    • 1 cup milk
    • 1 cup frozen peas and carrots thawed
    • 1/2 cup grated Parmesan cheese
    • 1 cup shredded cheddar cheese
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • Salt and pepper to taste
    • 1 cup crushed Ritz crackers or bread crumbs
    • 1/4 cup unsalted butter melted
    • 2 tablespoons fresh parsley chopped (optional)

    Instructions

    Preheat Oven:

    • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

    Cook Noodles:

    • Cook the egg noodles according to package instructions until al dente. Drain and set aside.

    Prepare the Sauce:

    • In a large bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, and milk. Stir until well mixed.

    Combine Ingredients:

    • Add the cooked chicken, cooked noodles, peas and carrots, Parmesan cheese, garlic powder, onion powder, salt, and pepper to the sauce mixture. Stir until everything is evenly coated.

    Assemble the Casserole:

    • Pour the mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.

    Prepare the Topping:

    • In a small bowl, mix the crushed Ritz crackers or bread crumbs with the melted butter. Sprinkle this mixture evenly over the casserole.

    Bake:

    • Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the top is golden brown.

    Serve:

    • Remove from the oven and let it cool slightly. Garnish with chopped fresh parsley, if desired, before serving.
  • Cooking Sweet Hawaiian Crockpot Chicken At Home

    Cooking Sweet Hawaiian Crockpot Chicken At Home

    Sweet Hawaiian Crockpot Chicken is a mouthwatering dish that brings a taste of the tropics right to your dinner table. This easy-to-make recipe combines the tender juiciness of slow-cooked chicken with the sweetness of pineapple and the rich flavors of soy sauce and brown sugar, creating a perfect harmony of savory and sweet. Ideal for those busy days when you crave something delicious but don’t have the time to stand over the stove, this crockpot creation promises to satisfy your cravings with minimal effort. Let your slow cooker transport you to the Hawaiian islands with this delectably sweet and savory chicken dish.

    Why You’ll Love Sweet Hawaiian Crockpot Chicken:

    • Effortless Cooking: Simply add the ingredients to your crockpot and let it do the work for you.
    • Sweet and Savory Flavors: A delightful combination that appeals to a wide range of palates.
    • Versatile Serving Options: Serve over rice, noodles, or enjoy as a filling for tacos or sliders.
    • Perfect for Any Occasion: Whether it’s a casual family dinner or a special gathering, this dish is sure to impress.

    Ingredients Notes For Sweet Hawaiian Crockpot Chicken:

    • Chicken: Boneless, skinless chicken breasts or thighs work best for tender, easy-to-shred results.
    • Pineapple: Use canned pineapple chunks for convenience, saving the juice for the sauce.
    • Soy Sauce: Adds depth and saltiness to balance the sweetness of the pineapple and brown sugar.
    • Brown Sugar: Enhances the tropical flavor profile with its rich sweetness.
    • Garlic and Ginger: Fresh minced garlic and ginger add a zesty kick that complements the other flavors.

    Recipe Steps:

    1. Layer Ingredients: In your crockpot, place the chicken pieces at the bottom. Top with pineapple chunks, reserving the juice for the sauce.
    2. Prepare the Sauce: In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, and ginger. Pour this mixture over the chicken and pineapple.
    3. Cook: Cover and set your crockpot to cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
    4. Shred and Serve: Once cooked, shred the chicken directly in the crockpot using two forks. Stir well to combine with the sauce and pineapple. Serve hot over your choice of base.

    Storage Options:

    • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
    • Freeze: Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

    Ingredients

    • 2 pounds boneless skinless chicken breasts
    • 1 cup pineapple juice
    • 1/2 cup brown sugar packed
    • 1/3 cup soy sauce
    • 1/2 cup ketchup
    • 1/4 cup chicken broth
    • 2 teaspoons garlic minced
    • 1 teaspoon ginger grated (optional for added flavor)
    • 1 cup pineapple chunks you can use canned or fresh
    • 2 tablespoons cornstarch mixed with 2 tablespoons water for the slurry
    • Salt and pepper to taste
    • Green onions and sesame seeds for garnish optional

    Instructions

    Prepare the Chicken:

    • Season the chicken breasts with salt and pepper and place them in the bottom of the crockpot.

    Mix the Sauce:

    • In a bowl, whisk together the pineapple juice, brown sugar, soy sauce, ketchup, chicken broth, garlic, and ginger (if using). Pour this mixture over the chicken in the crockpot.

    Cook:

    • Cover and cook on low for 5-6 hours or on high for 2-3 hours, until the chicken is tender and fully cooked.

    Add Pineapple and Thicken Sauce:

    • About 30 minutes before serving, add the pineapple chunks to the crockpot. If you prefer a thicker sauce, mix the cornstarch with water to create a slurry and stir it into the crockpot. Increase the heat to high (if it’s not already) and let the sauce thicken for about 20-30 minutes.

    Shred the Chicken (Optional):

    • Once cooked, you can remove the chicken breasts, shred them with two forks, and then return the shredded chicken to the pot to soak up the sauce, or you can leave them whole.

    Serve:

    • Serve the Sweet Hawaiian Crockpot Chicken over cooked rice, garnished with sliced green onions and sesame seeds, if desired.
  • Garlic Butter Steak Bites and Cheesy Smashed Potatoes

    Garlic Butter Steak Bites and Cheesy Smashed Potatoes

    Ingredients

    **For the Garlic Butter Steak Bites:**
    – 1 pound (450g) sirloin steak, cut into bite-sized pieces
    – 4 cloves garlic, minced
    – 3 tablespoons butter
    – 2 tablespoons olive oil
    – Salt and pepper to taste
    – Fresh parsley, chopped (for garnish)
    **For the Cheesy Smashed Potatoes:**
    – 1.5 pounds (680g) baby potatoes
    – 2 tablespoons olive oil
    – 3 tablespoons butter, melted
    – 1 cup shredded cheddar cheese
    – 2 cloves garlic, minced
    – Salt and pepper to taste
    – Fresh chives, chopped (for garnish)

    Instructions

    **For the Cheesy Smashed Potatoes:**
    1. Preheat the oven to 425°F (220°C).
    2. Boil the baby potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let them cool slightly.
    3. Place the boiled potatoes on a baking sheet lined with parchment paper. Use a fork or potato masher to gently smash each potato, flattening them slightly.
    4. Drizzle the smashed potatoes with olive oil and melted butter. Sprinkle with minced garlic, salt, and pepper.
    5. Bake in the preheated oven for 20-25 minutes or until the edges are crispy.
    6. Remove from the oven and sprinkle with shredded cheddar cheese. Return to the oven for another 5 minutes, or until the cheese is melted and bubbly.
    7. Garnish with chopped chives before serving.
    **For the Garlic Butter Steak Bites:**
    1. While the potatoes are baking, heat the olive oil in a large skillet over medium-high heat.
    2. Add the steak bites to the skillet in a single layer. Season with salt and pepper.
    3. Cook the steak bites for about 2-3 minutes on each side, or until they reach your desired level of doneness. Remove the steak bites from the skillet and set aside.
    4. In the same skillet, add the butter and minced garlic. Cook for about 1 minute, or until the garlic is fragrant and the butter is melted.
    5. Return the steak bites to the skillet and toss to coat them in the garlic butter sauce. Cook for another 1-2 minutes, ensuring the steak bites are well-coated.
    6. Garnish with chopped parsley before serving.
    **To Serve:**
    1. Plate the cheesy smashed potatoes alongside the garlic butter steak bites.
    2. Garnish with extra parsley and chives if desired.
    3. Enjoy your delicious meal!
    ### Enjoy your meal!
  • Garlic Butter Steak Bites and Cheesy Smashed Potatoes

    Garlic Butter Steak Bites and Cheesy Smashed Potatoes

    Ingredients

    **For the Garlic Butter Steak Bites:**
    – 1 pound (450g) sirloin steak, cut into bite-sized pieces
    – 4 cloves garlic, minced
    – 3 tablespoons butter
    – 2 tablespoons olive oil
    – Salt and pepper to taste
    – Fresh parsley, chopped (for garnish)
    **For the Cheesy Smashed Potatoes:**
    – 1.5 pounds (680g) baby potatoes
    – 2 tablespoons olive oil
    – 3 tablespoons butter, melted
    – 1 cup shredded cheddar cheese
    – 2 cloves garlic, minced
    – Salt and pepper to taste
    – Fresh chives, chopped (for garnish)

     Instructions

    **For the Cheesy Smashed Potatoes:**
    1. Preheat the oven to 425°F (220°C).
    2. Boil the baby potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let them cool slightly.
    3. Place the boiled potatoes on a baking sheet lined with parchment paper. Use a fork or potato masher to gently smash each potato, flattening them slightly.
    4. Drizzle the smashed potatoes with olive oil and melted butter. Sprinkle with minced garlic, salt, and pepper.
    5. Bake in the preheated oven for 20-25 minutes or until the edges are crispy.
    6. Remove from the oven and sprinkle with shredded cheddar cheese. Return to the oven for another 5 minutes, or until the cheese is melted and bubbly.
    7. Garnish with chopped chives before serving.
    **For the Garlic Butter Steak Bites:**
    1. While the potatoes are baking, heat the olive oil in a large skillet over medium-high heat.
    2. Add the steak bites to the skillet in a single layer. Season with salt and pepper.
    3. Cook the steak bites for about 2-3 minutes on each side, or until they reach your desired level of doneness. Remove the steak bites from the skillet and set aside.
    4. In the same skillet, add the butter and minced garlic. Cook for about 1 minute, or until the garlic is fragrant and the butter is melted.
    5. Return the steak bites to the skillet and toss to coat them in the garlic butter sauce. Cook for another 1-2 minutes, ensuring the steak bites are well-coated.
    6. Garnish with chopped parsley before serving.
    **To Serve:**
    1. Plate the cheesy smashed potatoes alongside the garlic butter steak bites.
    2. Garnish with extra parsley and chives if desired.
    3. Enjoy your delicious meal!
    ### Enjoy your meal!
  • Get Ready to Spice Up Your Dinner with our Cajun Salmon Alfredo Recipe!

    Get Ready to Spice Up Your Dinner with our Cajun Salmon Alfredo Recipe!

    Ingredients :

    1 Atlantic Salmon File (Remove Skin)
    1 Pure Olive Oil
    1 Brown Sugar (1 Tablespoon)
    Parsley(1 Pinch)
    1 Paprika (1 Tablespoon)
    1 Cayenne Pepper (.5 Tablespoon)
    1 Seasoning Salt (.5 Tablespoon)
    Black Pepper (1 Pinch)
    1 Heavy Whipping Cream (.25 Cup)
    1 White Wine (Resiling Or Fruity Wine) (1.5 Shot)
    1 Butter N Soft 2 Teaspoons Unsalted Butter And 2 Teaspoons Of Gold N Soft (Or 4 Teaspoons Butter Of Choice)
    1 Alfredo Sauce (Regular) (1 Teaspoon)
    1 Paprika (1 Tablespoon)
    1 Cayenne (1 Tablespoon)
    1 Ground Oregano (1 Tablespoon)
    1 Old Bay (.25 Tablespoon)
    1 Brown Sugar (1 Teaspoon)
    1 Parsley (1 Tablespoon)
    1 Chicken Broth (2 Teaspoon)
    (Optional) 2 Tablespoons Of Blackened Scrumptious Spice Mix Can Be Used Instead Of Dry Ingredient. (Seasoning Salt, Cayenne, Paprika, Old Bay, Black Pepper)
    For shrimp :
    1 Lb Shrimp
    1/2 Cup of Hennesy
    1/2 Stick Butter
    1 Tbs Cajun Seasoning
    2 Tbs Brown Swerve or Brown Sugar Substitute
    1 /2 Tbs Minced Garlic
    1/2 Tbs Red Pepper Flakes
    1 Tsp Onion Powder
    White Pepper To taste (Black pepper works as well)
    Parsley

    Directions :

    1. Lightly Coat Salmon With Olive Oil.
    **2 Tablespoons Of Blackened Scrumptious Spice Mix Can Be Used Instead Of Dry Ingredients. (Seasoning Salt, Cayenne, Paprika, Old Bay, Black Pepper)
    2. Sprinkle Seasoning Mix (Seasoning Salt, Cayenne, Paprika, Old Bay, Black Pepper) On Both Sides Of The Salmon, Coat Evenly.
    3. Indoor(Cast-Iron Skillet)/Outdoor Grill On Medium Heat For About 3-4 Minutes Per Side(May Be More Or Less, Depending On The Thickness Of Your Salmon).
    4. (Optional)For Additional Color And Char, Broil Salmon For 1 Minute On One Side Only.
    ***WhipSomethingUp Cajun Butter Sauce***
    5. Add Heavy Whipping Cream In Saucepan On Medium Heat.
    6. Add White Wine Stir For 1 Minute On Medium Heat.
    7. Add Butter And Let It Melt.
    8. Add Chicken Broth And Alfredo Sauce, Stir Until Creamy.
    9. Add Seasoning Mixture And Stir.
    Drizzle Salmon With “ WhipSomethingUp Cajun Butter Sauce”
    For shrimp :
    Once you have shrimp cleaned and deveined season with white pepper, onion powder and cajun seasoning then set aside.
    On high heat melt butter and add minced garlic. Toss shrimp in pan and cook on both sides until they turn pink for 4-5 minutes
    Pour Hennesy is pan and continue to toss shrimp. Your pan will begin to smoke. DON’T TRIP….its just the alcohol burning out.
    Add Brown swerve and crushed red pepper continuing to toss and coat shrimp in your Hennesy sauce as it thickens. Remove shrimp from pan and garnish with parsley.
    Enjoy !!
  • Sliced Baked Potatoes

    Sliced Baked Potatoes

    Ingredients:

    • 4 medium potatoes, Russet is what I used
    • ¼ tsp salt
    • ⅛ tsp pepper
    • ⅛ tsp cayenne pepper
    • ⅛ tsp garlic
    • ⅛ tsp paprika
    • 4 to 6 tbsp olive oil

    PREPARATION:

    1. Wash and dry the potatoes
    2. Slice the potato no more than halfway down side to side. (you can also do the slices at angles to get a crispier potato)
    3. Preheat the oven to 400*
    4. Mix the seasoning all together.
    5. Spritz the potatoes with olive oil
    6. Sprinkle the seasoning mixture evenly over the potatoes
    7. Set the potatoes on a parchment lined baking tray
    8. Bake 40 to 45 minutes

    Enjoy !

  • Indulge in our Scrumptious Garlic Butter Shrimp Pasta – An Easy Recipe Just for You!

    Indulge in our Scrumptious Garlic Butter Shrimp Pasta – An Easy Recipe Just for You!

    INGREDIENTS:

    8 ounces fettuccine
    1 pound medium shrimp, peeled and deveined
    Kosher salt and freshly ground black pepper, to taste
    8 tablespoons (1 stick) unsalted butter, divided
    4 cloves garlic, minced
    1/2 teaspoon dried oregano
    1/2 teaspoon crushed red pepper flakes
    2 cups baby arugula
    1/4 cup freshly grated Parmesan
    2 tablespoons chopped fresh parsley leaves.

    DIRECTIONS:

    In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
    Season shrimp with salt and pepper, to taste; set aside.
    Melt 2 tablespoons butter in a large skillet over medium-high heat. Add garlic, oregano, and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.
    Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
    Melt the remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula, and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp.
    Serve immediately, garnished with parsley, if desired.