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Ingredients:

1 ½ lb. Ground beef
2 Bell peppers chopped
½ Onion chopped
2 tsp. Minced garlic
1 tsp. Seasoned salt
8 Slices provolone cheese
4 Large Eggs
¼ C. Heavy whipping cream
2 tsp. Worcestershire sauce
How To Make Philly Cheesesteak Casserole:

In a skillet over medium high heat on the stove, begin to brown the meat.
When the meat is partially browned, add the onions and peppers to the skillet. Cook until the meat is completely browned and the vegetables are beginning to soften.
Add the seasoned salt and minced garlic to the skillet and saute another 30 seconds. Drain any excess grease.
Layer the beef in the bottom of a well greased 9×9 baking dish.

“Let’s Spice Up Your Dinner Time: A Simple Step-by-Step Guide to Perfect BBQ Oxtail”

Ingredients:
3 lbs of succulent oxtails
1 medium-sized yellow onion, finely chopped
2 tbsp of my secret homemade BBQ rub/seasoning OR your favorite store-bought BBQ seasoning
2 tbsp of vegetable oil to coat everything nicely
3 cups of tangy BBQ sauce for that extra zing
A splash of liquid smoke for an authentic BBQ flavor (I used a little over 1 tbsp)
3 cups of beef broth OR chicken broth OR water for added depth of flavor

Cooking Steps:

1. Kickstart the process by placing the oxtails and chopped onions into a large mixing bowl. Drizzle the oil all over the ingredients ensuring they’re nicely coated, then sprinkle your chosen BBQ seasoning all over the oxtails.

2. Transfer the seasoned oxtails and onions into a large pot and place it over medium-high heat. Allow them to brown nicely.

3. Once browned, remove the oxtails and onions from the pot and place them into your slow cooker for the next phase.

4. Return to the pot you just used and pour in your chosen broth or water.

5. It’s time to add in the BBQ sauce and a splash of liquid smoke. Mix everything together and let it simmer for 5 minutes over medium heat.

6. Pour this mouth-watering barbecue sauce mixture over the oxtails in the slow cooker. Secure the lid on top and let everything cook on LOW for 6 hours.

7. Once cooked to perfection, serve your BBQ oxtail with your favorite sides.

8. Now, all that’s left to do is ENJOY your homemade, succulent BBQ oxtail!

Ingredients
8 boneless, skinless chicken thighs
Juice of 2 lemons
¼ cup olive oil
4 cloves garlic, minced
3 teaspoons dijon mustard
3 teaspoons oregano
2 teaspoons thyme
1 teaspoon dill
1 teaspoon paprika
2-3 teaspoons salt
1 teaspoon black pepper

Preparation
Place chicken in a large bowl or ziplock bag.
In a small bowl, mix together all remaining ingredients until well combined.
Pour the marinade over the chicken and cover or seal bag.
Place in fridge to marinate for 2-6 hours.
When ready to bake: Preheat oven to 350 degrees F.
Arrange marinated chicken in a large baking dish and pour marinade over the top.
Bake chicken for 40 minutes or until internal temperature reaches 165-175 degrees F. Broil for the last 2-3 minutes for extra color.

Ingredients
1 medium head of cauliflower, cut into florets
1 cup broccoli florets
1 cup carrots, sliced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, sliced
1 cup frozen peas
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper, to taste
1/4 cup breadcrumbs (optional, for topping)
2 tablespoons olive oil
2 tablespoons butter

Embrace the flavors of Hawaiian luau tradition right from your kitchen with this simple and delectable Kalua Pig recipe. Perfect for those seeking a slice of island life or aiming to impress at their next gathering, this dish guarantees savory, tender enjoyment with minimal effort. Whether you’re a culinary novice or a seasoned chef, this recipe promises a hassle-free route to a rich, flavorful experience. Here’s how you can bring a taste of Hawaii to your table with just three ingredients.

3-Ingredient Slow Cooker Kalua Pig

Servings: 8

Ingredients

5 pounds boneless pork shoulder

1 tablespoon Alaea sea salt (Hawaiian Red Salt)

1 tablespoon liquid smoke

Preparation

Prepare the Pork: Start by piercing the pork all over with a fork or sharp knife. This helps the flavors to penetrate deeply into the meat.

Season: Rub the pork shoulder generously with Alaea sea salt, ensuring it’s evenly coated.

Cook: Place the seasoned pork in the slow cooker and evenly drizzle with liquid smoke. Cover and set to cook on low for about 16 hours. Yes, patience is key here for the flavors to fully develop and for the meat to reach the perfect tenderness.

Shred: Once cooked, the pork will be fall-apart tender. Shred it with two forks, discarding any excess fat as preferred.

Broil for Crispness (Optional): For added texture, you can spread the shredded pork on a baking sheet and broil it briefly.

Variations & Tips:

Salt Substitute: If Alaea sea salt isn’t readily available, kosher salt can be a substitute, though start with less and adjust to taste.

Banana Leaf Addition: For an authentic touch, placing a banana leaf over the pork while it cooks can add a subtle flavor. This is optional and not crucial for a delicious outcome.

Serving Suggestions: While the pork is flavorful on its own, pairing it with sauces can enhance the meal. However, try it first as is to truly appreciate its smoky and salty notes.

Patience Pays Off: The essence of Kalua Pig lies in the slow cooking process. Resist the temptation to set the cooker on high to save time.

Freezing: This dish freezes well, making it an excellent option for meal planning. Just store in airtight containers and thaw in the refrigerator for an easy, flavorful meal anytime.

Transform your dining experience with this easy-to-follow Kalua Pig recipe. Whether served with traditional sides like steamed rice and lomi-lomi salmon or a simple coleslaw, this dish is sure to become a cherished addition to your culinary repertoire, offering a piece of Hawaiian paradise in every bite.

Ingredients

6 bone-in, skin-on chicken thighs
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cups baby spinach, roughly chopped
16 ounces baby Dutch potatoes, halved*
2 tablespoons chopped fresh parsley leaves
FOR THE GARLIC PARMESAN CREAM SAUCE
¼ cup unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth, or more, as needed
1 teaspoon dried thyme
½ teaspoon dried basil
½ cup half and half*
½ cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Preparation

Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
Season chicken with Italian seasoning, salt and pepper, to taste.
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Serve immediately, garnished with parsley, if desired.
NOTES
*Potatoes can be cut into thirds or fourths to ensure quicker cooking time.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Ingredients:

1 package (about 17.3 ounces) puff pastry, thawed

1 egg, beaten (for egg wash)

Choice of filling:

Cheese and herb: Mix grated cheese (like cheddar, mozzarella, or Parmesan) with chopped herbs (parsley, dill, or chives).

Ham and cheese: Small pieces of ham and grated cheese

Spinach and feta: Chopped spinach mixed with crumbled feta cheese, a bit of garlic, and seasoning.

Instructions:

Preheat Oven:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare the Puff Pastry:

Unroll the thawed puff pastry sheets on a lightlyfloured surface.

Using a rolling pin, lightly roll the dough to even it out.

Cut the pastry into small squares or rectangles, depending on the desired size of your bites.

Add the Filling:

Place a small amount of your chosen filling in the center of each pastry

Brush the edges of the pastry with water to help them seal.

Fold the pastry over the filling to form a triangle or rectangle. Press the edges firmly to seal.

Apply Egg Wash:

Brush the top of each pastry bite with the beaten egg. This will give them a golden and glossy finish.

Bake:

Arrange the filled pastries on the prepared baking sheet.

Bake in the preheated oven for 15-20 minutes or until puffed and golden brown.

Serving:

Let the pastry bites cool slightly on a wire rack before serving.

Serve them warm or at room temperature.

These puff pastry bites are perfect for parties, appetizers, or as a tasty snack.

You can experiment with various fillings to suit your taste! If you have any specific questions or need more detailed recipes, feel free to ask.

Ingredients

4 potatoes
50g butter
3 chicken eggs
Salt and pepper (to taste)
120g sour cream or natural yogurt
150g cherry tomatoes, halved
100g mozzarella, grated
50g spinach

Directions

Prepare Potatoes:

Peel and chop the potatoes. Boil them in water until tender. Drain and set aside.

Prepare Baking Dish:

Grease a baking dish with the butter.
Layer Potatoes:

Spread the boiled potatoes evenly in the baking dish.

Pre-bake:

Preheat the oven to 180°C (350°F) and bake the potatoes for 10 minutes.
Prepare Egg Mixture:

In a bowl, beat the eggs with salt and pepper. Add the sour cream or natural yogurt and mix well.
Add Toppings:

Scatter the cherry tomatoes, grated mozzarella, and spinach over the potatoes in the baking dish.
Pour Egg Mixture:

Pour the egg mixture evenly over the layered ingredients in the baking dish.
Bake:

Return the dish to the oven and bake at 180°C (350°F) for 30 minutes, or until the top is golden and set.
Serve:

Allow to cool slightly before serving. Enjoy!

Serving Suggestions
Serve with a side salad for a complete meal.
Pair with crusty bread for a hearty breakfast or brunch.
Enjoy with a dollop of sour cream or additional yogurt on top.

Cooking Tips
Ensure the potatoes are fully cooked before adding them to the baking dish.
For a richer flavor, add some grated Parmesan cheese on top before baking.
You can substitute the spinach with other greens like kale or arugula.

Ingredients

6 slices of thick-cut bread (such as Italian or French bread)

1/2 cup (1 stick) unsalted butter, softened

3-4 cloves garlic, minced

1/2 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried parsley)

1/2 teaspoon dried oregano

Salt and pepper to taste

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

Prepare the Garlic Butter:

In a small mixing bowl, combine the softened butter and minced garlic. Mix well until the garlic is evenly distributed throughout the butter.

Season the garlic butter with a pinch of salt and pepper to taste.

Prepare the Bread:

Place the slices of bread on the prepared baking sheet. Spread a generous amount of the garlic butter mixture on each slice of bread, ensuring an even layer.

Add the Cheese:

Sprinkle the shredded mozzarella cheese evenly over the garlic butter on each slice of bread.

Follow with a layer of shredded cheddar cheese and then the grated Parmesan cheese.

Sprinkle the chopped fresh parsley and dried oregano over the top of the cheese.

Bake the Toasts:

Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the cheese is melted and bubbly, and the edges of the bread are golden brown.

Serve:

Remove the baking sheet from the oven and let the cheesy garlic bread toasts cool for a few minutes before serving.