Miranda Lambert’s Famous Chili

 Ingredients

2 lbs ground beef

1 lb ground chuck

2 tablespoons extra virgin olive oil

1 yellow onion, chopped

1 white onion, chopped

1 jalapeno, diced

1 (28 oz) can diced tomatoes

1 (10 oz) can diced tomatoes with green chiles (like Rotel)

1 1/2 teaspoons hot pepper sauce (like Tabasco)

1/4 cup chili powder

2 teaspoons ground cumin

2 teaspoons garlic powder

1 teaspoon kosher salt

2 1/2 teaspoons freshly ground black pepper

1 (15 oz) can pinto beans, undrained (optional)

For serving:

Cheese

Onions

Sour cream

Cilantro

Fritos

Preparation

In a large skillet, working in batches if needed, cook the ground meat, breaking it apart with a wooden spoon as it cooks, 5-7 minutes. Set aside.

In a large stockpot over medium-high heat, heat the olive oil. Add onions and jalapeno, and sauté for 3-5 minutes. Add browned meat, the tomatoes, hot sauce, chili powder, cumin, garlic powder, salt, and pepper.

Bring to a boil, then reduce heat to low, and simmer 3 hours.

Add beans, if using, and simmer on low for 1 hour more.

Season to taste with salt and pepper and serve with desired toppings.

7 Up Pound Cake

 

Ingredients:

1 1/2 C Butter, softened

3 C Sugar

5 Eggs

1 t Vanilla Extract

2 t Almond (or Lemon) Extract

3 C All-purpose Flour

1 C Sprite, 7-UP, Or Sierra Mist

Instructions:

Preheat oven to 350 degrees.

Cream butter. Add sugar, 1 cup at a time, beating for a minute before adding and scraping the sides of the bowl after each addition.

Once all the sugar is added, continue to beat for an additional 4 minutes. Add eggs, 1 at a time, mixing after each addition.

Add the extracts and mix well.

Add the flour and soda alternately, starting and ending with the flour, mixing well after each addition and continuing to scrape the sides of the bowl.

Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is firm.

If using a loaf pan, this will fill two pans, bake for 50-60 minutes, until the cake is firm.

How to Cook a Sirloin Beef Roast

 Ingredients

Top Sirloin Roast, about 5 to 7 pounds

2 tablespoons coarse salt, or to taste

1 tablespoon white pepper, or to taste

1 tablespoon garlic powder

1 tablespoon of Herbes de Provence

Instructions

Pull the roast out of the fridge about 30 minutes before cooking!

Preheat oven to 450 degrees F.

Make sure roast is tied, most butchers will do it for you. If not, use butchers twine to tie it.

Season the meat with spices, make sure you season it all over.

Place the roast fat side up on a rack, this is crucial. You want dry heat for this type of meat, braising in liquid is not an option for this one. Use a rack inside your baking pan, most come with one.

Place the roast in the preheated oven. Cook for 15 to 20 minutes (depends on size of roast) at 450 degrees F. Then, without opening the oven door, turn the heat down to 325 degrees F.

Cook until meat thermometer inserted reaches about 140 degrees. Generally this should take about 2½ to 3 hours, but it varies on oven and roast size.

Pull the roast out of the oven. Remove the rack and place roast on a cutting board. Allow to rest for about 15 minutes. This is crucial, do not be tempted to cut into it right away. Letting meat rest is a thing of beauty. The juices redistribute and the result is succulent meat.

You can make gravy while it’s resting if you like.

Slice the roast. Place on platter.

Serve with a big old “I no longer hate sirloin” smile!

Pumpkin Spice Crumb Cake: The Ultimate Fall Comfort Dessert

 

Ingredients

For the Cake:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup pumpkin puree (not pumpkin pie filling)

1/4 cup milk

For the Crumb Topping:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup unsalted butter, cold and cubed

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line it with parchment paper for easy removal.

Make the Crumb Topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter, and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set aside.

Prepare the Cake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. In another bowl, combine the melted butter, sugar, eggs, and vanilla extract. Mix in the pumpkin puree and milk until smooth.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake dense.

Assemble the Cake: Pour the batter into the prepared baking pan, spreading it out evenly. Sprinkle the crumb topping evenly over the batter.

Bake the Cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The crumb topping should be golden brown and slightly crisp.

Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before slicing. Serve warm or at room temperature.

Garlic Butter Chicken with Lemon Parmesan Pasta

Why You’ll Love This Recipe

Quick and Easy: Ready in under 40 minutes, perfect for busy weeknights.

Incredible Flavor: The garlic butter chicken pairs beautifully with the creamy, tangy pasta.

Restaurant Quality at Home: A dish that feels gourmet but is simple to prepare.

Ingredients for Garlic Butter Chicken with Lemon Parmesan Pasta

For the Chicken:

2 large boneless, skinless chicken breasts (or 4 small breasts)

2 teaspoons garlic powder

1 teaspoon paprika

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

3 tablespoons unsalted butter

4 garlic cloves, minced

For the Lemon Parmesan Pasta:

12 ounces spaghetti (or your favorite pasta)

2 tablespoons unsalted butter

3 garlic cloves, minced

1 cup heavy cream

1/2 cup chicken broth

1/2 cup freshly grated Parmesan cheese

Juice and zest of 1 lemon

Salt and black pepper, to taste

1 tablespoon fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Step 1: Prepare and Cook the Chicken

Season the Chicken:

Pat the chicken breasts dry with paper towels. Sprinkle both sides with garlic powder, paprika, salt, and black pepper.

Sear the Chicken:

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.

Make the Garlic Butter:

In the same skillet, reduce the heat to medium and add 3 tablespoons butter. Stir in the minced garlic and cook for 1 minute until fragrant. Spoon the garlic butter over the chicken, then cover loosely with foil to keep warm.

Step 2: Cook the Pasta

Boil the Pasta:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

Step 3: Prepare the Lemon Parmesan Sauce

Sauté Garlic:

In the same skillet used for the chicken, melt 2 tablespoons butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Create the Sauce Base:

Stir in the heavy cream and chicken broth, whisking to combine. Simmer for 2-3 minutes until slightly thickened.

Add Lemon and Parmesan:

Whisk in the Parmesan cheese, lemon juice, and lemon zest. Season with salt and black pepper to taste. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.

Step 4: Combine and Serve

Toss the Pasta:

Add the cooked pasta to the skillet with the sauce. Toss until the pasta is fully coated in the creamy lemon Parmesan sauce.

Slice the Chicken:

Slice the cooked chicken into thin strips.

Plate the Dish:

Serve the pasta on plates or in bowls, topped with slices of garlic butter chicken.

Garnish:

Sprinkle with freshly chopped parsley and additional Parmesan cheese for extra flavor.

Serving Suggestions

This Garlic Butter Chicken with Lemon Parmesan Pasta pairs beautifully with:

Garlic bread for soaking up the creamy sauce.

A fresh, crisp Caesar salad or mixed greens.

A glass of chilled white wine like Chardonnay or Sauvignon Blanc to complement the dish’s flavors.

Tips for Success

Use Fresh Ingredients: Fresh lemon juice and Parmesan cheese make a big difference in flavor.

Don’t Overcook the Chicken: Keep an eye on the chicken while cooking to ensure it remains juicy and tender.

Adjust Consistency: Use reserved pasta water to thin the sauce if it becomes too thick.

Storage and Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Reheat: Warm in a skillet over low heat, adding a splash of cream or broth to refresh the sauce. Avoid microwaving, as it can dry out the chicken and make the sauce clumpy.

Final Thoughts

Garlic Butter Chicken with Lemon Parmesan Pasta is a dish that combines bold, comforting flavors with the brightness of lemon and the richness of Parmesan. It’s an easy recipe that will impress your family or guests with its gourmet feel. Whether for a weeknight meal or a special occasion, this dish is sure to become a favorite in your recipe rotation!

The Best Pineapple Bake

 

Ingredients

1 20oz can crushed pineapple with juice

¾ cup sugar

2 eggs

2 tablespoons cornstarch

2 teaspoons vanilla

1 ½ tablespoons butter, sliced into pats

1 teaspoon cinnamon

How To Make The Best Pineapple Bake

Preheat oven to 350 degrees F and grease a 9×9 baking pan.

In a large bowl, combine pineapple, sugar, eggs, cornstarch, and vanilla. Mix until well combined.

Transfer mixture to the prepared baking pan and top with the butter pans and cinnamon.

Bake for 45 minutes or until edges begin to turn golden.

Chocolate Pudding Recipe

 

Ingredients

6 tablespoons sugar

4 tablespoons cornstarch (slightly heaping)

2 tablespoons cocoa (heaping)

1 pinch salt

1 teaspoon vanilla extract

2 cups milk

Directions

Combine all dry ingredients until all lumps are gone and blended well.

Add milk and place on burner turned to high — stir constantly until desired thickness.

Remove from heat and add vanilla, stir well and serve.enjoy

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