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  • How to Make Hot Cheeto Chicken Bites

    How to Make Hot Cheeto Chicken Bites

    Bring a fiery twist to your snack game with “Spicy Crunch: Hot Cheeto Chicken Bites.” These bite-sized chicken pieces are coated in a crispy, spicy Hot Cheeto crust, creating a tantalizing treat that’s perfect for game days, parties, or anytime you crave something with a kick. With their bold flavor and crunchy texture, these chicken bites are sure to be a hit with anyone who loves a little heat.

    Why You’ll Love Hot Cheeto Chicken Bites:

    • Bold and Spicy: The Hot Cheeto crust adds a fiery kick and unique flavor.
    • Crunchy Texture: The crushed Hot Cheetos provide a satisfying crunch.
    • Easy to Make: Simple ingredients and straightforward preparation.
    • Perfect for Sharing: Ideal for parties, gatherings, or as a fun snack.

    Ingredients Notes For Hot Cheeto Chicken Bites:

    • Chicken: Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces.
    • Hot Cheetos: Crushed into fine crumbs for the coating.
    • Flour: All-purpose flour for dredging the chicken.
    • Eggs: Beaten, to help the Hot Cheeto crumbs adhere to the chicken.
    • Milk: Mixed with the eggs to create an egg wash.
    • Salt and Pepper: For seasoning the chicken.
    • Cooking Spray or Oil: For baking or frying the chicken bites.

    Recipe Steps:

    1. Preheat the Oven or Prepare the Fryer:
      • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Alternatively, heat oil in a deep fryer to 350°F (175°C).
    2. Prepare the Coating:
      • Place the Hot Cheetos in a food processor and pulse until they become fine crumbs. Transfer the crumbs to a shallow dish.
      • In another shallow dish, mix the flour with a bit of salt and pepper.
      • In a third shallow dish, whisk together the eggs and milk to create an egg wash.
    3. Coat the Chicken:
      • Season the chicken pieces with salt and pepper. Dredge each piece in the flour, shaking off any excess.
      • Dip the floured chicken pieces into the egg wash, allowing any excess to drip off.
      • Roll the chicken pieces in the crushed Hot Cheetos, pressing gently to ensure they are well-coated.
    4. Bake or Fry the Chicken Bites:
      • To Bake: Place the coated chicken bites on the prepared baking sheet. Lightly spray with cooking spray. Bake for 20-25 minutes, or until the chicken is cooked through and the coating is crispy.
      • To Fry: Carefully lower the coated chicken bites into the hot oil. Fry in batches for 3-4 minutes, or until the chicken is cooked through and the coating is crispy and golden. Drain on paper towels.
    5. Serve:
      • Serve the Hot Cheeto Chicken Bites immediately, with your favorite dipping sauces like ranch, blue cheese, or a spicy aioli.

    Storage Options:

    • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat: Reheat in a preheated oven at 350°F (175°C) until warmed through and crispy.

    Ingredients

    • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
    • 1 cup buttermilk or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • Salt and pepper to taste
    • 2 cups Flamin’ Hot Cheetos finely crushed
    • 1/2 cup all-purpose flour
    • 2 large eggs beaten

    Instructions

    Marinate the Chicken:

    • In a large bowl, combine the buttermilk, garlic powder, onion powder, salt, and pepper.
    • Add the chicken pieces to the mixture, making sure they are well coated.
    • Cover and refrigerate for at least 30 minutes, or up to overnight for more flavor.

    Prepare the Coating:

    • Place the crushed Flamin’ Hot Cheetos in one shallow bowl.
    • Put the flour in another shallow bowl.
    • Beat the eggs in a third shallow bowl.

    Coat the Chicken:

    • Remove the chicken pieces from the buttermilk marinade and shake off excess.
    • Dredge each piece in the flour, shaking off the excess.
    • Dip the floured chicken into the beaten eggs, then coat with the crushed Cheetos. Make sure each piece is well-coated with the Cheeto crumbs for maximum crunch.

    Cook the Chicken:

    • To Fry: Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the chicken bites in batches until crispy and cooked through, about 3-4 minutes per side. Drain on paper towels.
    • To Bake: Preheat your oven to 400°F (200°C). Place the coated chicken pieces on a greased baking sheet. Spray lightly with cooking spray. Bake for 15-20 minutes, or until the coating is crispy and the chicken is cooked through.
    • To Air Fry: Preheat your air fryer to 375°F (190°C). Place the chicken pieces in the air fryer basket, making sure they are not touching. Cook for 10-12 minutes, shaking the basket halfway through, until crispy and cooked through.

    Serve:

    • Serve the Hot Cheeto Chicken Bites hot with your choice of dipping sauces such as ranch dressing, blue cheese, or a creamy cilantro sauce.
  • California Spaghetti Salad: A Family Tradition

    California Spaghetti Salad: A Family Tradition

    Every family has its cherished recipes, those special dishes that appear at every gathering, creating memories with each bite. For our family, one of those timeless favorites is the California Spaghetti Salad. This vibrant, zesty dish has been passed down through generations, bringing smiles and satisfied appetites to our family table for as long as I can remember.

    Our California Spaghetti Salad is a staple at family reunions, summer barbecues, and holiday dinners. It’s more than just a dish; it’s a symbol of our family’s togetherness and shared culinary heritage. Each bite brings a burst of flavors — the crispness of the vegetables, the tanginess of the dressing, and the savory hint of Parmesan cheese.

    What makes this salad so universally adored in our family is its versatility and freshness. It’s light yet satisfying, making it perfect for hot summer days. The rainbow of vegetables not only makes it look appetizing but also ensures a variety of textures and flavors in every bite. Plus, the recipe is easily adaptable — you can add your favorite veggies or even throw in some grilled chicken or shrimp for a heartier version.

    INGREDIENTS:

    To create this delightful salad, you’ll need the following ingredients:

    • 1 pound of spaghetti, broken into thirds
    • 1 pint of cherry tomatoes, halved
    • 1 large cucumber, diced
    • 1 red bell pepper, diced
    • 1 green bell pepper, diced
    • 1 red onion, finely chopped
    • 1 can of sliced black olives, drained
    • 1 bottle of Italian dressing (16 oz)
    • 1 cup grated Parmesan cheese
    • 1 tablespoon sesame seeds
    • 1 teaspoon paprika
    • 1 teaspoon celery seed
    • Salt and pepper to taste
    INSTRUCTIONS:

    Method:

    1. Cook the Pasta: Begin by cooking the spaghetti in a large pot of salted boiling water. Follow the package instructions for al dente, usually around 9-11 minutes. Once cooked, drain and rinse the pasta with cold water to halt the cooking process and cool it down.
    2. Prepare the Vegetables: While the pasta is cooking, start preparing the vegetables. Halve the cherry tomatoes, dice the cucumber, bell peppers, and finely chop the red onion. Ensure all the vegetables are bite-sized for the best texture and flavor balance.
    3. Combine Ingredients: In a large mixing bowl, combine the cooled spaghetti, cherry tomatoes, cucumber, bell peppers, red onion, and black olives.
    4. Add the Dressing and Cheese: Pour the Italian dressing over the mixture and toss to ensure everything is well-coated. Add the grated Parmesan cheese, sesame seeds, paprika, and celery seed. Mix thoroughly.
    5. Season to Taste: Taste the salad and add salt and pepper as needed. Remember, the flavors will meld more as the salad sits, so it’s okay to under-season slightly at this stage.
    6. Chill and Serve: Cover the salad with plastic wrap or transfer it to an airtight container and refrigerate for at least 2 hours. This allows the flavors to develop and the salad to chill nicely. Before serving, give it a good stir and adjust the seasoning if necessary.

    Conclusion

    The California Spaghetti Salad is more than a recipe; it’s a beloved tradition. It brings our family together, providing a delicious reminder of our shared history and the simple joys of good food. Whether you’re making it for the first time or the hundredth, it’s a dish that promises to delight and satisfy, making every gathering a little more special. So next time you’re looking for a dish that’s sure to please a crowd, give our family’s California Spaghetti Salad a try — it might just become a tradition in your household too!!

  • Loved it! I made this for my son-in-laws 40th birthday party and it was a hit

    Loved it! I made this for my son-in-laws 40th birthday party and it was a hit

    Ingredients:

    Chicken Alfredo Lasagna Rolls are a wonderful dish that is ideal for family gatherings or special events because they blend the comforting flavors of Italian food with a creamy touch. A lot of people love this meal since it’s flexible and tastes great.

    To make the lasagna rolls, you will need:

    Quantity of Ingredient

    Drained cooked lasagna noodles eight servings of noodles

    Two cups of ricotta cheese, shredded; cooked chicken breast 1 and 3/4 cups of shredded mozzarella cheese 1 cup of grated Parmesan cheese and 1/2 cup of chopped garlic two cloves

    Two teaspoons of fresh, chopped parsley

    Season with salt if desired.

    Charcoal, freshly ground to taste

    When making the Alfredo Sauce:

    Quantity of Ingredient

    Butter without salt minced garlic (two cloves) equals 1/4 cup

    Rich creme Crumbled Parmesan cheese, measuring 1 cup

    Season with salt if desired.

    Charcoal, freshly ground to taste

     

    PREPARATION:

    Gather All the Ingredients

    Whisk together in a bowl:

    Half a cup of chicken breast, shredded

    1 and 1/4 cups of ricotta

    3/8 cup of shredded mozzarella cheese

    one quarter cup of Parmesan cheese that has been grated

    Two cloves of garlic, minced

    minced fresh parsley, 2 teaspoons

    Season with salt and ground black pepper, if desired.

    Blend into a smooth mixture.

    Put together the Bundles

    Spread out the cooked lasagna noodles.

    Fill each noodle almost to the brim with the chicken Alfredo sauce, being sure to leave a little border around the edges.

    Organize and Shake Up

    Delicately roll up each lasagna noodle.

    Arrange the rolled noodles on a baking dish side by side.

    Melt the butter in a saucepan.

    Over medium heat, melt 1/4 cup of unsalted butter in a saucepan.

    Sauté 2 minced garlic cloves until they release their aroma.

    After everything has simmered for a while, add 1 cup of heavy cream.

    Melt and blend in 1 cup of grated Parmesan.

    Grind some black pepper and salt to taste.

    Pour Some Sauce on It!

    Coat the lasagna rolls thoroughly with the Alfredo sauce after you arrange them in a dish.

    Master the Art of Baking

    Finish off the dish by topping it with the remaining ½ cup of shredded mozzarella and ¼ cup of grated Parmesan.

    Melt and brown the cheese in a preheated oven set to 375°F (190°C) for around 20-25 minutes.

    Delight in Your Meal

    Prior to serving, let the Chicken Alfredo Lasagna Rolls to cool down.

    Indulge in the rich and flavorful lasagna rolls

    Enjoy !

  • Quick and Tasty Shrimp Fried Rice Recipe

    Quick and Tasty Shrimp Fried Rice Recipe

    Unlock the secret to a quick, flavorful, and utterly satisfying meal with our “Sizzling Sensation” Easy Shrimp Fried Rice. This dish is a vibrant medley of succulent shrimp, colorful vegetables, and fluffy rice, all stir-fried to perfection with savory Asian-inspired flavors. Whether you’re looking to whip up a speedy weeknight dinner, utilize leftover rice, or simply crave the comfort of a classic takeout dish made right at home, this shrimp fried rice promises to deliver on taste and convenience. It’s a versatile recipe that allows for customization, ensuring that each bite is a delightful journey to culinary bliss.

    Why You’ll Love “Sizzling Sensation” Easy Shrimp Fried Rice:

    • Quick and Easy: Ready in just 30 minutes, perfect for a hassle-free meal.
    • Versatile: Easily adaptable with your favorite veggies or what you have on hand.
    • Flavor-Packed: Each forkful is bursting with the umami-rich taste of soy sauce, the slight sweetness of peas and carrots, and the oceanic freshness of shrimp.
    • Family-Friendly: A surefire hit among both adults and kids, making dinner time a joyous occasion.

    Ingredients Notes For “Sizzling Sensation” Easy Shrimp Fried Rice:

    • Shrimp: Opt for medium-sized shrimp, peeled and deveined for convenience and quick cooking.
    • Rice: Day-old, chilled rice works best for achieving the perfect texture and preventing sogginess.
    • Vegetables: A classic mix of peas and carrots adds color, crunch, and nutrition.
    • Eggs: Lightly scrambled to add richness and protein to the dish.
    • Seasonings: Soy sauce for depth, sesame oil for a nutty aroma, and a hint of white pepper for subtle heat.

    Recipe Steps:

    1. Prep the Ingredients: Ensure the shrimp is cleaned and the vegetables are diced. Beat the eggs lightly.
    2. Cook the Shrimp: Quickly stir-fry the shrimp until pink and set aside.
    3. Scramble the Eggs: In the same pan, scramble the eggs until just set and remove them as well.
    4. Sauté the Vegetables: Add a bit more oil, then fry the peas and carrots until just tender.
    5. Combine and Fry: Add the rice, breaking up any clumps. Stir in soy sauce, sesame oil, and white pepper. Return the shrimp and eggs to the pan, mixing well to combine all the flavors.
    6. Serve: Adjust seasoning if necessary, then serve hot, garnished with sliced green onions or sesame seeds for an extra touch.

    Storage Options:

    • Refrigerate: Store leftovers in an airtight container for up to 3 days.
    • Reheat: Best reheated in a skillet over medium heat, adding a splash of water or soy sauce to moisten the rice.

    Ingredients

    • Cooked rice preferably day-old rice: 500g (2 1/2 cups; 1.1 lb) – serves as the base.
    • Medium shrimp peeled and deveined: 250g (0.55 lb) – the star protein.
    • Eggs: 2 large – adds richness and texture.
    • Frozen peas and carrots thawed: 150g (1 cup; 0.33 lb) – adds color and nutrients.
    • Green onions chopped: 50g (1/4 cup; 0.11 lb) – provides a mild onion flavor.
    • Garlic minced: 2 cloves (about 6g; 0.013 lb) – adds aroma and taste.
    • Soy sauce: 3 tablespoons 45ml; 0.1 lb – for umami and color.
    • Sesame oil: 1 tablespoon 15ml; 0.03 lb – adds a nutty flavor.
    • Vegetable oil: For stir-frying – ensures nothing sticks to the pan.
    • Salt and pepper: To taste – for seasoning.

    Instructions

    Prepare the Ingredients:

    • Ensure the cooked rice is cold and clump-free. Cold rice stir-fries better and won’t become mushy.
    • Pat the shrimp dry with paper towels to remove excess moisture. This helps them sear rather than steam when stir-frying.

    Cook the Shrimp:

    • Heat a large skillet or wok over medium-high heat. Add a tablespoon of vegetable oil. Once hot, add the shrimp in a single layer. Season with salt and pepper, and cook until the shrimp are pink and opaque, about 1-2 minutes per side. Remove the shrimp and set aside.

    Scramble the Eggs:

    • In the same pan, add a little more oil if needed. Pour in the beaten eggs and scramble until fully cooked. Remove and set aside with the shrimp.

    Stir-Fry the Vegetables:

    • Add a bit more oil to the pan, then add the minced garlic, peas, and carrots. Stir-fry for about 2 minutes, until the vegetables are tender.

    Combine with Rice:

    • Add the cold rice to the pan with the vegetables. Break up any clumps and stir-fry for a few minutes until the rice is heated through.

    Season:

    • Make a well in the center of the rice, and pour in the soy sauce and sesame oil. Stir thoroughly to distribute the sauces evenly. Season with salt and pepper to taste.

    Add Shrimp and Eggs Back:

    • Add the cooked shrimp and scrambled eggs back into the pan. Add the chopped green onions. Stir everything together and cook for another 1-2 minutes, ensuring everything is well-mixed and heated through.

    Serve:

    • Taste and adjust seasoning if necessary. Serve the shrimp fried rice hot, garnished with additional green onions or sesame seeds if desired.
  • How to Make Authentic Mexican Rice At Home

    How to Make Authentic Mexican Rice At Home

    Experience the vibrant taste of “Fiesta Flavors: Authentic Mexican Rice,” a classic side dish that’s a staple in Mexican cuisine. This colorful, flavorful rice is cooked with tomatoes, onions, and a variety of spices, making it the perfect complement to any Mexican meal. Whether you’re serving it alongside tacos, enchiladas, or as part of a festive dinner, this Mexican rice is sure to enhance your dining experience with its delightful blend of ingredients and aromas.

    Why You’ll Love Mexican Rice:

    • Rich in Flavor: Infused with tomatoes, onions, and garlic, each bite is packed with taste.
    • Versatile Side Dish: Pairs beautifully with a wide range of Mexican and Tex-Mex dishes.
    • Easy to Make: Simple ingredients and straightforward cooking techniques make this a foolproof side.
    • Customizable: Easily adapt the recipe to include vegetables, proteins, or adjust the level of spiciness.

    Ingredients Notes For Mexican Rice:

    • Rice: Long-grain white rice is traditionally used for its fluffy and non-sticky texture when cooked.
    • Tomatoes: Fresh diced tomatoes or tomato sauce for a rich, deep flavor.
    • Onion and Garlic: Fundamental for building the flavor base.
    • Chicken or Vegetable Broth: Cooks the rice and adds more flavor than water.
    • Peas and Carrots: Commonly added for color and texture. You can use fresh or frozen.
    • Cumin and Chili Powder: Adds warmth and depth to the rice.
    • Cilantro and Lime: Fresh cilantro and a squeeze of lime juice at the end of cooking brighten up the dish wonderfully.

    Recipe Steps:

    1. Prep the Rice:
      • Rinse the rice under cold water until the water runs clear to remove excess starch. This helps the rice cook up fluffier.
    2. Sauté the Vegetables:
      • Heat oil in a large skillet over medium heat. Add finely chopped onions and minced garlic, sautéing until they are soft and translucent.
    3. Toast the Rice:
      • Add the rinsed rice to the skillet, stirring continuously. Let the rice toast slightly until it becomes a golden color, which adds a nutty flavor.
    4. Add Liquids and Seasonings:
      • Stir in diced tomatoes, broth, peas, carrots, cumin, and chili powder. Bring the mixture to a boil.
    5. Simmer the Rice:
      • Reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
    6. Finish with Herbs:
      • Once the rice is cooked, gently fluff it with a fork. Mix in freshly chopped cilantro and a squeeze of lime juice for added freshness.
    7. Serve:
      • Serve the rice hot as a side to your favorite Mexican dishes.

    Storage Options:

    • Refrigerate: Store leftovers in an airtight container for up to 5 days.
    • Freeze: Freeze in airtight containers or freezer bags for up to 2 months. Thaw in the refrigerator and reheat, adding a little water to prevent the rice from drying out.

    Ingredients

    • 1 cup long-grain white rice
    • 2 tablespoons vegetable oil
    • 1 small onion finely chopped
    • 2 cloves garlic minced
    • 1/2 cup tomato sauce or 2 medium tomatoes, finely chopped
    • 1 1/2 cups chicken broth vegetable broth can be used for a vegetarian version
    • 1 teaspoon chili powder
    • 1/2 teaspoon cumin
    • 1/2 teaspoon salt adjust to taste
    • 1/4 cup frozen peas and carrots optional
    • Fresh cilantro chopped (for garnish)
    • Lime wedges for serving

    Instructions

    Prepare the Rice:

    • Rinse the rice under cold water until the water runs clear. This step helps remove excess starch and prevents the rice from becoming too sticky.

    Cook the Rice:

    • Heat the vegetable oil in a large skillet or saucepan over medium heat.
    • Add the rinsed rice and stir. Cook, stirring frequently, until the rice is lightly golden and toasted, about 5 minutes.

    Sauté the Aromatics:

    • Add the chopped onion to the skillet and cook until it starts to soften, about 3 minutes.
    • Add the minced garlic and cook for another minute until fragrant.

    Add Liquids and Seasonings:

    • Stir in the tomato sauce, chicken broth, chili powder, cumin, and salt. Bring the mixture to a boil.

    Simmer the Rice:

    • Reduce the heat to low. Cover the skillet and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.

    Add Vegetables:

    • If using peas and carrots, stir them in about 5 minutes before the rice is done to heat through and blend with the other ingredients.

    Fluff and Serve:

    • Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes. Then fluff it with a fork.
    • Garnish with chopped cilantro and serve with lime wedges on the side.
  • Wow, I had no idea you could do this with just 3 ingredients!

    Wow, I had no idea you could do this with just 3 ingredients!

    Understandably, after a long day at work, the last thing on your mind is preparing a complicated meal. However, the desire for something delicious, fulfilling, and in line with a low-carb lifestyle remains a priority. Enter the solution: Low Carb 3-Ingredient Chicken Patties. This recipe emerged from a nearly empty fridge scenario and quickly rose to staple status in my kitchen repertoire. Celebrated for their simplicity, versatility, and ease of preparation, these patties are a testament to the beauty of minimalistic cooking, making them a perfect fit for anyone juggling the demands of a hectic lifestyle while striving to maintain nutritional goals.

    To round out your meal, accompany these chicken delights with a side of roasted green beans or a fresh green salad with a lemony dressing for a light yet satisfying dining experience. Or, for those times when you crave a bit more indulgence, serving these patties over creamy cauliflower mash offers a guilt-free nod to traditional comfort food.

    Low Carb 3-Ingredient Chicken Patties

    Follow us at Low Carb for more recipes

    Servings: About 4 servings

    Ingredients

    1 pound ground chicken

    1 large egg

    1/2 cup shredded cheese (such as cheddar)

    Salt and pepper, to taste

    Preparation

    Start by preheating your skillet over medium heat and lightly coat it with non-stick spray or a bit of olive oil.

    In a mixing bowl, combine the ground chicken, egg, and shredded cheese. Season with salt and pepper to your liking at this stage.

    Mix well and shape the mixture into patties, aiming for about 4 sizable ones, but feel free to adjust according to preference.

    Carefully place the patties in the skillet, cooking them for approximately 5 to 6 minutes on each side until they achieve a golden-brown exterior and reach an internal temperature of 165°F, ensuring they are cooked safely and thoroughly.

    Once done, transfer the patties to a paper towel to drain any excess grease.

    Serve hot, embracing the dual satisfaction of culinary prowess and responsible living.

    Variations & Tips:

    Feel free to experiment with additional flavors. Incorporating minced garlic or onion powder can add depth, while a hint of red pepper flakes or cayenne pepper introduces a spicy element. Fresh herbs like parsley or basil can infuse a bright, aromatic quality into the patties.

    For those committed to meal prep, consider doubling the recipe and freezing the extra patties. Simply arrange the cooked patties in a single layer in a freezer bag for an easy, homemade meal that’s ready when you are.

    There you have it—a meal that proves simplicity doesn’t mean sacrificing flavor or health. Enjoy these low-carb chicken patties and continue exploring delicious ways to stay on track with your dietary goals. Until our next culinary adventure, keep it straightforward and flavorful!

  • This is called “Pork Chop Supreme” and my hubby always feels like a king eating it

    This is called “Pork Chop Supreme” and my hubby always feels like a king eating it

    Pork Chop Supreme” is a dish that elevates the humble pork chop to a gourmet level. It typically features a well-cooked pork chop, drenched in a creamy, savory sauce often made with mushrooms, onions, and sour cream. The term “supreme” in its name suggests a level of excellence, indicating that this dish goes beyond the ordinary, both in taste and presentation, often achieved by adding a luxurious sauce.

    In the culinary world, the word “supreme” implies the highest standard of quality, signaling that a dish has been prepared with extra care, superior ingredients, and a keen eye for detail. “Pork Chop Supreme” lives up to this standard, offering an enhanced version of a traditional pork chop through its rich and flavorful sauce.

    Serving Suggestion:

    To fully enjoy “Pork Chop Supreme,” pair it with sides that complement its flavors and textures. Creamy mashed or scalloped potatoes are an excellent choice, as they absorb the sauce beautifully. For a healthier touch, add steamed or roasted vegetables like broccoli or carrots. A crisp green salad with a zesty vinaigrette can also offer a refreshing counterpoint to the dish’s richness.

    Pork Chop Supreme Recipe:

    Ingredients

    6 boneless pork chops (adjust cooking time if using bone-in)

    4 peeled and sliced potatoes

    1/4 cup milk

    1 packet French onion soup mix

    1 can cream of onion soup

    2 tablespoons olive oil

    Salt and black pepper to taste

    Preparation

    Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish.

    Season the pork chops with salt and pepper. Sear them in olive oil until browned on both sides, then remove.

    Combine the cream of onion soup, French onion soup mix, and milk.

    Layer the sliced potatoes in the baking dish, followed by the pork chops.

    Pour the soup mixture over the top.

    Bake for 60 minutes (or longer if using bone-in chops). The pork chops are ready when they reach an internal temperature of 145°F (63°C).

    Allow the dish to rest for a few minutes before serving. Garnish with parsley for an extra touch of flavor.

    Enjoy your delicious Pork Chop Supreme, with its creamy, indulgent sauce and perfectly cooked pork chops, rounded out with the perfect side dishes. This meal is sure to delight and impress with its rich and comforting flavors.

  • Step-by-Step Guide to Making Creamy Chicken Pasta Bake Recipe

    Step-by-Step Guide to Making Creamy Chicken Pasta Bake Recipe

    Savor the rich and comforting flavors of “Creamy Delight: Garlic Parmesan Chicken Pasta Bake,” a dish that combines tender chicken, al dente pasta, and a luscious garlic Parmesan cream sauce, all topped with a golden, bubbly cheese crust. This oven-baked wonder is the epitome of comfort food, perfect for those evenings when you crave something hearty and satisfying. Whether you’re gathering with family or entertaining guests, this pasta bake promises to impress with its creamy texture, depth of flavor, and crowd-pleasing appeal.

    Why You’ll Love Garlic Parmesan Chicken Pasta Bake:

    • Rich and Flavorful: A creamy garlic Parmesan sauce coats the pasta and chicken, creating layers of savory goodness.
    • Comforting and Hearty: Perfect for satisfying hunger with its indulgent and filling combination of ingredients.
    • Easy to Prepare: Ideal for a hassle-free dinner, this dish is simple to assemble and bakes to perfection in the oven.
    • Versatile: Easily adaptable to include your favorite vegetables, proteins, or types of pasta.

    Ingredients Notes For Garlic Parmesan Chicken Pasta Bake:

    • Chicken: Boneless, skinless chicken breasts or thighs, cooked and shredded or diced, make the perfect protein addition.
    • Pasta: Penne, rigatoni, or any pasta that holds sauce well is ideal for baking.
    • Garlic: The key flavor component, minced garlic adds a rich and aromatic base to the sauce.
    • Parmesan Cheese: Freshly grated Parmesan cheese melts beautifully and infuses the dish with nutty, salty flavors.
    • Cream: Heavy cream provides the base for the creamy sauce, but you can use half-and-half for a lighter version.
    • Seasonings: Salt, pepper, and Italian seasoning or fresh herbs enhance the overall taste profile.
    • Toppings: A mixture of mozzarella and Parmesan cheese browns beautifully on top, creating a tempting cheese crust.

    Recipe Steps:

    1. Prep the Pasta and Chicken: Cook the pasta until just al dente. Meanwhile, cook and prepare the chicken as needed.
    2. Make the Sauce: In a skillet, sauté minced garlic, then add cream, Parmesan, and seasonings, cooking until the sauce thickens slightly.
    3. Combine: In a large mixing bowl, toss the cooked pasta and chicken with the garlic Parmesan sauce.
    4. Assemble the Bake: Transfer the mixture to a greased baking dish. Top with a blend of mozzarella and Parmesan cheese.
    5. Bake: Cook in a preheated oven at 375°F (190°C) until the cheese is golden and bubbly, about 20-25 minutes.
    6. Serve: Let cool slightly before serving to allow the flavors to meld and the sauce to set.

    Storage Options:

    • Refrigerate: Store leftovers in an airtight container for up to 3 days.
    • Reheat: Warm in the oven or microwave, adding a splash of milk if necessary to keep the pasta moist.

    Ingredients

    For the Pasta and Chicken:

    • 12 ounces pasta penne, rigatoni, or your choice
    • 2 tablespoons olive oil
    • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
    • Salt and pepper to taste

    For the Garlic Parmesan Sauce:

    • 4 tablespoons unsalted butter
    • 4 cloves garlic minced
    • 3 tablespoons all-purpose flour
    • 2 cups milk whole or 2%
    • 1 cup chicken broth
    • 1 cup Parmesan cheese grated
    • 1/2 teaspoon salt or to taste
    • 1/4 teaspoon black pepper or to taste
    • 1 teaspoon Italian seasoning
    • 1/2 cup heavy cream or sour cream

    For Baking:

    • 1 cup mozzarella cheese shredded
    • Fresh parsley chopped for garnish

    Instructions

    Preheat Oven and Prepare Pasta:

    • Preheat your oven to 375°F (190°C). Cook the pasta according to package instructions until just al dente, as it will cook further in the oven. Drain and set aside.

    Cook the Chicken:

    • Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then cook until golden brown and cooked through. Remove from the skillet and set aside.

    Make the Sauce:

    • In the same skillet, melt the butter and sauté the garlic until fragrant, about 1 minute. Stir in the flour and cook for another minute to form a roux.
    • Gradually whisk in the milk and chicken broth, ensuring there are no lumps. Cook until the sauce thickens, about 5 minutes.
    • Add the Parmesan cheese, salt, pepper, and Italian seasoning, stirring until the cheese melts and the sauce is smooth. Stir in the heavy cream or sour cream.

    Combine Pasta, Chicken, and Sauce:

    • Toss the cooked pasta and chicken in the sauce, mixing well to ensure everything is evenly coated.

    Assemble for Baking:

    • Transfer the pasta mixture to a greased 9×13 inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.

    Bake:

    • Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.

    Garnish and Serve:

    • Let the pasta bake rest for a few minutes before serving. Garnish with chopped fresh parsley.
  • How to Make a Low-Carb Bacon Cheeseburger Casserole

    How to Make a Low-Carb Bacon Cheeseburger Casserole

    Satisfy your cheeseburger cravings without the carbs with “Low-Carb Bacon Cheeseburger Casserole.” This hearty and delicious dish combines all the flavors of a classic bacon cheeseburger into a comforting casserole that’s perfect for a low-carb or keto diet. With ground beef, crispy bacon, and melted cheese, this casserole is sure to become a family favorite.

    Why You’ll Love Low-Carb Bacon Cheeseburger Casserole:

    • Low-Carb and Keto-Friendly: Ideal for those following a low-carb or ketogenic diet.
    • Hearty and Flavorful: Packed with ground beef, bacon, cheese, and flavorful seasonings.
    • Easy to Make: Simple ingredients and straightforward preparation.
    • Family-Friendly: A dish that even picky eaters will love.

    Ingredients Notes For Low-Carb Bacon Cheeseburger Casserole:

    • Ground Beef: Lean ground beef for a hearty base.
    • Bacon: Cooked until crispy and crumbled.
    • Cheese: Cheddar cheese for a classic cheeseburger flavor.
    • Eggs: Helps bind the casserole together.
    • Heavy Cream: Adds richness and creaminess.
    • Onion: Chopped for flavor.
    • Garlic: Minced for added flavor.
    • Tomato Paste: Adds depth and a touch of sweetness.
    • Dill Pickles: Chopped for a tangy bite (optional).
    • Mustard: Yellow mustard for classic cheeseburger flavor.
    • Salt and Pepper: To taste, for seasoning.
    • Fresh Parsley: Chopped for garnish.

    Recipe Steps:

    1. Cook the Bacon:
      • In a large skillet, cook 6-8 slices of bacon over medium heat until crispy. Remove the bacon and drain on paper towels. Once cool, crumble the bacon and set aside.
    2. Cook the Ground Beef:
      • In the same skillet, add 1 pound of ground beef and cook over medium-high heat until browned, breaking it apart as it cooks. Drain any excess fat.
    3. Add Onion and Garlic:
      • Add 1 chopped onion and 2 minced garlic cloves to the skillet with the ground beef. Cook for about 3-4 minutes, or until the onion is translucent.
    4. Add Seasonings:
      • Stir in 2 tablespoons of tomato paste, 1 tablespoon of yellow mustard, salt, and pepper to taste. Mix until well combined.
    5. Assemble the Casserole:
      • Preheat your oven to 375°F (190°C). In a large mixing bowl, whisk together 3 large eggs and 1/2 cup of heavy cream. Add the cooked ground beef mixture, crumbled bacon, 1 1/2 cups of shredded cheddar cheese, and chopped dill pickles (if using). Mix until everything is well combined.
    6. Bake:
      • Pour the mixture into a greased 9×13-inch baking dish. Spread it out evenly. Top with the remaining 1/2 cup of shredded cheddar cheese.
      • Bake in the preheated oven for 20-25 minutes, or until the casserole is set and the cheese is melted and bubbly.
    7. Serve:
      • Garnish with freshly chopped parsley before serving. Enjoy the casserole hot.

    Storage Options:

    • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat: Reheat individual portions in the microwave or reheat the entire casserole in a preheated oven at 350°F (175°C) until warmed through.

    Ingredients

    • 1 pound ground beef
    • 6 slices bacon cooked and crumbled
    • 1/2 cup onion finely chopped
    • 2 cloves garlic minced
    • 1 cup cheddar cheese shredded
    • 1/2 cup mozzarella cheese shredded
    • 4 large eggs
    • 1/2 cup heavy cream
    • 1/4 cup mayonnaise
    • 1 tablespoon yellow mustard
    • 1 tablespoon tomato paste
    • Salt and pepper to taste
    • 1/2 teaspoon paprika
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • Pickles for garnish (optional)
    • Chopped fresh parsley or green onions for garnish (optional)

    Instructions

    Preheat the Oven:

    • Preheat your oven to 350°F (175°C).

    Cook the Bacon:

    • Cook the bacon in a skillet over medium heat until crispy. Remove and place on paper towels to drain. Once cooled, crumble the bacon and set aside.

    Cook the Beef:

    • In the same skillet, add the ground beef and cook over medium-high heat until browned, breaking it up with a spoon as it cooks.
    • Add the chopped onion and minced garlic to the beef and cook until the onion is translucent and the garlic is fragrant.
    • Drain any excess fat from the skillet.

    Prepare the Beef Mixture:

    • In a large mixing bowl, combine the cooked beef mixture with half of the shredded cheddar cheese, all the mozzarella cheese, and the crumbled bacon. Mix well.

    Make the Egg Mixture:

    • In another bowl, whisk together the eggs, heavy cream, mayonnaise, yellow mustard, tomato paste, salt, pepper, paprika, onion powder, and garlic powder until smooth.

    Assemble the Casserole:

    • Pour the beef mixture into a greased 9×13-inch baking dish, spreading it out evenly.
    • Pour the egg mixture over the beef mixture, spreading it out evenly to cover.
    • Sprinkle the remaining cheddar cheese on top.

    Bake:

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

    Serve:

    • Let the casserole cool for a few minutes before slicing.
    • Garnish with pickles and chopped parsley or green onions, if desired.
  • How to Make Cheesy Patty Melts with Special Sauce At Home

    How to Make Cheesy Patty Melts with Special Sauce At Home

    Indulge in the ultimate comfort food experience with “Gourmet Griddle: Cheesy Patty Melts with Special Sauce,” a mouthwatering creation that combines juicy burgers with melted cheese, all sandwiched between buttery, toasted bread. This dish elevates the classic patty melt with a special sauce that adds an irresistible zing, making it a perfect choice for lunch, dinner, or any meal where you crave something satisfyingly savory.

    Why You’ll Love Cheesy Patty Melts with Special Sauce:

    • Rich and Satisfying: The combination of melted cheese, succulent beef, and a flavorful sauce guarantees a deeply satisfying meal.
    • Customizable: Easily adapt the ingredients to suit your tastes or dietary needs.
    • Perfect for Any Occasion: Ideal for a casual family dinner, a comforting weekend meal, or a friendly get-together.
    • Easy and Quick: Simple to prepare, delivering gourmet flavors in a classic diner-style sandwich.

    Ingredients Notes For Cheesy Patty Melts with Special Sauce:

    • Ground Beef: Use a higher fat content for juicier patties, such as 80/20 beef to lean/fat ratio.
    • Cheese: Swiss or cheddar cheese melts beautifully and provides a nice flavor contrast to the beef.
    • Onions: Thinly sliced onions, caramelized to bring out their natural sweetness.
    • Bread: Rye or sourdough bread provides the best flavor and sturdiness to hold up to the fillings.
    • Butter: For toasting the bread to golden perfection.
    • Special Sauce Ingredients: Mayonnaise, ketchup, relish, and a dash of Worcestershire sauce mixed together for a tangy and sweet flavor.

    Recipe Steps:

    1. Prepare the Special Sauce:
      • In a small bowl, mix together mayonnaise, ketchup, relish, and Worcestershire sauce. Adjust the proportions to taste. Set aside.
    2. Cook the Patties:
      • Form the ground beef into oval-shaped patties slightly larger than your bread slices. Season with salt and pepper.
      • Heat a skillet over medium-high heat and cook the patties until they are well browned and cooked to your desired doneness. Set aside.
    3. Caramelize the Onions:
      • In the same skillet, reduce heat to medium-low, add a bit more butter if necessary, and add the sliced onions. Cook slowly, stirring occasionally, until they are golden brown and sweet.
    4. Assemble the Patty Melts:
      • Butter one side of each bread slice. Spread the special sauce on the non-buttered side of half the bread slices.
      • Place a slice of cheese on each sauced bread slice, add a cooked patty, top with caramelized onions, and another slice of cheese. Cover with another slice of bread, buttered side out.
    5. Grill the Sandwiches:
      • Heat a clean skillet over medium heat. Place the assembled sandwiches in the skillet, pressing them slightly. Cook until the bread is golden brown and the cheese has melted, about 3-4 minutes per side.
    6. Serve:
      • Cut the patty melts in half and serve hot with extra special sauce or your favorite side dish.

    Storage Options:

    • Refrigerate: Store any leftovers in an airtight container for up to 3 days. Reheat in a skillet for best results.
    • Freeze: Freezing is not recommended for assembled sandwiches as the bread may become soggy when thawed.

    Ingredients

    For the Patties:

    • 1 pound ground beef 80/20 blend for juiciness
    • Salt and pepper to taste
    • 1 tablespoon Worcestershire sauce

    For the Special Sauce:

    • 1/2 cup mayonnaise
    • 2 tablespoons ketchup
    • 1 tablespoon yellow mustard
    • 1 tablespoon relish sweet or dill, based on preference
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • Hot sauce to taste (optional)

    For the Patty Melts:

    • 8 slices rye or sourdough bread
    • 1 large onion thinly sliced
    • 8 slices of cheese such as Swiss, cheddar, or American
    • Butter for spreading on bread

    Instructions

    Prepare the Patties:

    • In a bowl, mix the ground beef with Worcestershire sauce, salt, and pepper. Form into 4 oval-shaped patties to fit the bread slices.
    • Heat a skillet over medium-high heat and cook the patties for about 4-5 minutes per side or until they reach the desired doneness. Remove and set aside.

    Make the Special Sauce:

    • In a small bowl, combine mayonnaise, ketchup, mustard, relish, onion powder, garlic powder, and hot sauce (if using). Mix well until smooth. Set aside.

    Cook the Onions:

    • In the same skillet, reduce heat to medium and add a bit more butter or oil if needed. Add the sliced onions and cook, stirring occasionally, until caramelized and golden, about 15-20 minutes. Remove from heat.

    Assemble the Patty Melts:

    • Butter one side of each bread slice. Spread the special sauce on the non-buttered side of four slices.
    • On each of these slices, place a slice of cheese, a cooked patty, a portion of the caramelized onions, another slice of cheese, and finally top with another slice of bread (buttered side out).

    Grill the Patty Melts:

    • Heat a clean skillet or griddle over medium heat.
    • Place the assembled sandwiches in the skillet, pressing them down slightly with a spatula. Cook until the bread is golden and crispy and the cheese has melted, about 3-4 minutes per side.

    Serve:

    • Once cooked, remove from the skillet, cut diagonally, and serve immediately.
  • This dish is so delicious, I can’t control myself. Send help!

    This dish is so delicious, I can’t control myself. Send help!

    Imagine the sweet, tangy scent of pineapple melding with tender, succulent pork – a combination that’s sure to tantalize any palate. This Slow Cooker Pineapple Pork recipe isn’t just a dish; it’s an experience, a culinary journey to a tropical paradise without leaving your home. Envision lounging on a sun-drenched beach, palm trees swaying, as you relish each bite of this delectable dish.

    Last summer, my friends and I celebrated the end of a taxing year with a beach vacation, craving relaxation, adventure, and, naturally, exquisite cuisine. One sunset-lit evening, we gathered around a rustic table under a thatched-roof terrace, the ocean stretching before us. The aroma of slow-cooked pork mingled with tropical pineapple filled the air, making our mouths water in anticipation. Heaping portions of juicy pork coated in a sticky pineapple glaze awaited us. The first taste was heavenly, a blend of flavors transporting us straight to culinary nirvana. This dish quickly became our beach vacation tradition, a reminder of laughter and joy.

    Slow Cooker Pineapple Pork Recipe:

    Ingredients:

    2-3 lb pork loin roast

    1 sliced onion

    2 tbsp extra virgin olive oil

    ½ cup dark brown sugar

    ¾ cup apple cider vinegar

    ½ cup honey

    ¼ cup soy sauce

    2 tsp salt

    3 minced garlic cloves

    2 cups fresh pineapple chunks

    Optional: 1 tsp crushed red pepper flakes

    PREPARATION:

    Brown the pork loin roast in olive oil in a skillet.

    Transfer the roast to a slow cooker, surrounding it with sliced onion.

    Mix apple cider vinegar, soy sauce, honey, brown sugar, garlic, salt, and red pepper flakes (if used) to create a marinade.

    Pour this marinade over the pork and onions in the slow cooker.

    Add pineapple chunks around the roast.

    Cook on low for 6-8 hours or high for 4-5 hours until pork is tender.

    Optional: Thicken the sauce with a cornstarch slurry if desired.

    Enjoy !

  • Egg Fritters from Cabbage

    Egg Fritters from Cabbage

    Perfect for any meal of the day, these fast and simple cabbage and egg fritters are a nutritious dish. These great fritters can be made quickly with only basic ingredients. Perfect for a light supper or a healthy snack, these fritters will satisfy every member of the family.

    Getting ready takes time.
    Ten minutes for preparing.
    Cook time is fifteen minutes.
    Twenty-five minutes total time.
    Ingredients: 1/2 finely shredded cabbage
    three eggs
    One finely sliced onion
    Cut spring onions.
    Chop parsley, chopped
    Four tablespoons flour.
    half a teaspoon black pepper
    Halved teaspoon of salt
    cooking oil for fried food

    Directions
    Get ready cabbage by cutting it. After finely shred half of the cabbage, arrange it in a big mixing basin.
    Vegetables: Chop them Finely cut parsley, spring onions, and onion. Put them with the cabbage in the bowl.
    Crack three eggs into the basin with flour. Add 4 tablespoons of flour.
    Season: Add salt and black pepper in half- teaspoon each. Till all elements are equally mixed, thoroughly stir everything.
    In a large fry pan set over medium heat, warm cooking oil.
    Fry’s Scoopules of the mixture should be gently flattened somewhat with a spatula after being placed into heated oil. About 3–4 minutes on each sides, fry until golden brown.
    Remove extra oil by draining the fritters from the pan on paper towels. Deliver heated.
    Present these cabbage and egg fritters with sour cream, yogurt dip, or a fresh salad as a side. They also go quite well in a breakfast or brunch buffet.

    Cooking Guide
    To guarantee even cooking, carefully shred the cabbage.
    Grated cheese or your preferred herbs and spices will add more taste to the mix.

  • fluffy rolls out of potatoes

    fluffy rolls out of potatoes

    Savour the delicate, fluffy delicacy of freshly cooked potato rolls. This simple-to-use recipe

    creates very light muffins with mashed potato creaminess. These rolls go exactly with

    any dish and enhance your eating experience with a whole fresh degree of delight.

    I appreciate you going over this material. Remember not to overlook subscription!

    Elements

    One fourth cup unsalted butter melted

    Two teaspoons worth of sugar

    One cup mashed potatoes— about two medium-sized potatoes—

    Half cup heated milk

    Two one-fourth tablespoons active dry yeast (one packet)

    four cups all-purpose flour

    One teaspoon of sodium

    one big beaten egg for egg beating

    Get ready.

     

    In a large dish, combine warm milk, melted butter, sugar and yeast. Let sit for five to ten. 

    minutes until the yeast starts to froth and get active.

    Add the mashed potatoes to the yeast mixture; thoroughly mix.

    Gradually add the flour and salt to the mixture; whisk until a dough results.

    Spoon the dough on a floured work area and knead for five to seven minutes until firm.

    elastic and flawless.Initially raise the dough in a greased basin, cover with a towel or cling film.

    towel and let rise in a warm environment until twice in size, one to two hours.

    Shape the rolls by cutting the dough in equal sections. Form every section like a ball and

    Arrange on a prepared baking sheet, spacing each roll somewhat apart.

    Cover the buns and let them rest until cooked through, another thirty to forty-five minutes.

    doubled in scale.

    Set the oven’s temperature. Set your oven for 375°F (190°C). Brush the muffins’ tops with egg wash.

    Using egg yolk.

    Enjoy yourself.

  • Cheese and Bacon Rolls

    Cheese and Bacon Rolls

    Cheese and Bacon Rolls

    2 cans of pizza dough.

    Bacon (you can use pepperoni, ham, etc.)

    Cheese (You can use mozzarella, swiss, cheddar, provolone, etc.)

    Roll out one of the pizza dough to a rectangular shape. Spread cheese and bacon on top of the dough. Now roll out the other round of pizza dough and lay it on top of the other to sandwich the bacon and cheese.

    Now roll up both rounds into one long tube. Slice an inch from the end of the tube for your bacon and cheese swirl. Continue slicing until your tube’s finished.

    Add some extra cheese on top of your swirls. Bake at 350 degrees for about 20 minutes or until golden brown.

     

  • Stuffed Cabbage rolls

    Stuffed Cabbage rolls

    stuffed cabbage rolls

    This stuffed cabbage rolls recipe is cabbage leaves filled with beef and rice, coated in a homemade tomato sauce and baked to perfection. A comfort food classic that’s hearty, delicious and simple to make.

     

     

    INGREDIENTS

    FOR THE TOMATO SAUCE
    ▢2 tablespoons butter
    ▢1/2 cup onion finely chopped
    ▢1 teaspoon garlic minced
    ▢28 ounce can crushed tomatoes do not drain
    ▢15 ounce can tomato sauce
    ▢salt and pepper to taste
    ▢2 tablespoons brown sugar
    ▢1 tablespoon red wine vinegar
    FOR THE CABBAGE ROLLS
    ▢1 pound ground beef I use 90% lean
    ▢1 cup cooked rice
    ▢1/2 cup onion finely chopped
    ▢1 teaspoon garlic minced
    ▢1 teaspoon salt
    ▢1/2 teaspoon pepper
    ▢1/4 cup fresh parsley leaves chopped, divided use
    ▢1 egg
    ▢1 head cabbage
    ▢cooking spray

    INSTRUCTIONS

    For the tomato sauce: Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent.
    Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt and pepper to the pot.
    Stir in the brown sugar and red wine vinegar. Bring to a simmer.
    Cook for 10-15 minutes, stirring occasionally.
    While the sauce is simmering, assemble the cabbage rolls. Bring a large pot of water to a boil.
    Immerse the cabbage head in the boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage.
    Place the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl. Add 1/2 cup of the tomato sauce to the bowl. Stir to combine.
    Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.
    Shape 1/3 of a cup of the meat mixture into a log shape and place in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.
    Preheat the oven to 350 degrees F.
    Coat a 9″x13″ pan with cooking spray. Place 1/2 of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce.
    Cover with foil. Bake for 60-90 minutes or until cabbage is tender and meat is cooked through.
    Sprinkle with remaining 2 tablespoons of parsley, then serve.