Sausage Hashbrown Casserole: A Hearty Breakfast Dish Everyone Will Love

 

Ingredients

1 lb ground breakfast sausage

1 package (20 oz) frozen hashbrowns (thawed)

6 large eggs

2 cups shredded cheddar cheese

1 cup milk

½ tsp garlic powder

½ tsp onion powder

Salt and pepper, to taste

2 tbsp butter, melted

Fresh parsley for garnish (optional)

Directions

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

Cook the sausage: In a skillet over medium heat, cook the ground sausage until browned and fully cooked. Drain the excess fat and set aside.

Prepare the hashbrowns: In a large bowl, mix the thawed hashbrowns with melted butter, garlic powder, onion powder, and 1 cup of shredded cheddar cheese. Stir to combine.

Assemble the casserole: Spread the hashbrown mixture evenly in the prepared baking dish. Top with the cooked sausage.

Make the egg mixture: In a separate bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the hashbrowns and sausage.

Top with cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole.

Bake: Place the casserole in the preheated oven and bake for 40-45 minutes, or until the eggs are set and the top is golden brown.

Serve: Remove from the oven and let the casserole rest for a few minutes before slicing. Garnish with fresh parsley if desired and serve warm.

How to Prepare

Start by cooking the ground sausage until it’s browned and crumbled, then mix the hashbrowns with butter and seasonings to form the base of the casserole. Layer the sausage over the hashbrowns and pour a whisked mixture of eggs and milk over everything. Top with plenty of shredded cheese for that golden, melty finish. Bake until the eggs are set and the cheese is bubbly, then enjoy this warm, savory, and satisfying dish!

Preparation Time

Prep time: 15 minutes

Cook time: 40-45 minutes

Total time: 1 hour

Servings This recipe serves 8 people.

Mini Chicken Pot Pie Muffins: A Bite-Sized Delight

 

Ingredients

1 cup cooked chicken, diced

1/2 cup frozen mixed vegetables (peas, carrots, corn, green beans)

1/2 cup cream of chicken soup

1/4 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

Salt and pepper to taste

1 can (16.3 ounces) refrigerated biscuit dough (8 biscuits)

1/2 cup shredded cheddar cheese (optional)

Directions

Preheat the Oven:

Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line with muffin cups.

Prepare the Filling:

In a large bowl, combine the diced chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, dried thyme, salt, and pepper. Mix until well combined.

Prepare the Biscuit Dough:

Separate the biscuit dough into individual biscuits. Cut each biscuit in half horizontally to create two thinner rounds. Flatten each round slightly with your hands or a rolling pin.

Assemble the Muffins:

Press one biscuit round into the bottom and up the sides of each muffin cup to form a crust.

Spoon the chicken and vegetable filling into each crust, filling each cup generously.

Place the second biscuit round on top of the filling and gently press the edges to seal.

Bake:

Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown and the filling is bubbly.

If using shredded cheddar cheese, sprinkle it on top of the muffins during the last 5 minutes of baking.

Serve:

Allow the muffins to cool in the pan for a few minutes before removing.

Serve warm, and enjoy!

Monterey Chicken

 

Ingredients

4 boneless skinless chicken breasts

4 slices bacon

½ cup chicken stock

4 tablespoons barbecue sauce use your favorite!

4 ounces Colby jack cheese shredded

1 tomato diced

2 green onions sliced

salt and pepper optional

Instructions

Fry bacon in a large skillet until crispy.

While bacon is frying, pound chicken breasts to desired thickness. The thinner they are the less cooking time required. Season with salt and pepper if desired.

Remove bacon from skillet with a slotted spoon and drain on a paper-towel lined plate.

Turn heat to medium high and brown chicken on both sides (2 to 3 minutes per side.)

Pour chicken broth over the chicken breasts and cover skillet with a lid. Cook until chicken is done, about 4 to 5 minutes depending on the thickness of the chicken.

Turn off heat and spread barbecue sauce on top of each chicken breast.

Top with two slices of bacon.

Divide cheese evenly among the chicken.

Place under the broiler for 30 seconds to 1 minute – just until cheese is fully melted.

Top with tomato and green onions.

Serve immediately.

Chicken and Broccoli Lasagna

 

Ingredients

500 g button mushrooms

½ head of broccoli

3 chicken breasts (about 450g)

3 sprigs of thyme

16 sheets of lasagna noodles

200 g grated parmesan

2 tbsp olive oil

30 cl of dry white wine

25 cl liquid cream

2 onions

2 cloves of garlic

Salt and pepper

+For the bechamel

80g cornstarch

1 liter of milk

40g butter

Steps of the recipe

Cut the chicken breasts into pieces then chop them with an electric mincer.

Remove the earthy part of the feet then rinse the mushrooms. Dry them and then chop them finely.

Wash, dry then cut the broccoli into small bouquets to mix them finely (to obtain a semolina).

Peel and chop the onions. Chop the garlic cloves. In a saucepan, sauté the garlic and onions in a little oil.

Add the ground chicken and cook for a few minutes, stirring. Add the white wine and the thyme leaves.

Add the sliced mushrooms. Season with salt and pepper, mix well and leave to simmer, covered, for about 20 minutes. Cream at the end of cooking.

Prepare the béchamel: in a saucepan, dissolve the cornstarch in a stock of cold milk then pour in the rest of the milk. Bring to a boil, whisking constantly. When the béchamel thickens (after about 1 min) add the butter and 150 g of grated parmesan. Mix well.

In a gratin dish (square or rectangular) pour a little mushroom sauce. Add in successive layers (to be repeated until all the ingredients are used up): the lasagna sheets, the parmesan bechamel sauce, the broccoli semolina and the mushroom sauce. Finish with a layer of béchamel. Finish with a layer of béchamel. Sprinkle with the remaining 50 g of parmesan then bake for 20 minutes, covered, under parchment paper (or aluminum foil).

At the end of cooking, remove the parchment paper and brown on the g

rill for about 5 minutes.

Enjoy !

Easy Italian Stuffed Shells

 Ingredients

To make these delicious Italian Stuffed Shells, you’ll need the following ingredients:

20 jumbo pasta shells

1 lb ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 large egg

2 cups marinara sauce

1 tsp dried basil

1 tsp dried oregano

1 tsp garlic powder

Salt and pepper to taste

Fresh parsley for garnish (optional)

Directions

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

Cook the Pasta: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente according to the package instructions. Drain and set aside.

Prepare the Filling: In a large bowl, combine the ricotta cheese, 1 1/2 cups of mozzarella cheese, Parmesan cheese, egg, dried basil, dried oregano, garlic powder, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.

Stuff the Shells: Carefully spoon the ricotta mixture into each cooked pasta shell, filling them generously.

Assemble the Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in the dish, then top with the remaining marinara sauce.

Add Cheese: Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of the shells.

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Garnish and Serve: Remove from the oven and let cool slightly before serving. Garnish with fresh parsley if desired.

Chicken spinach and mushroom low carb oven dish

Ingredients

• 6 thin sliced chicken breasts
• 1 container green onion cream cheese
• 1/4 cup olive oil
• 1/2 cup chicken broth
• 1 Large package sliced mushrooms
• 1 small bag fresh baby spinach
• 1 dash Weber Herb and Garlic Seasoning
• 1 dash pepper
• 8 oz shredded mozzarella cheese

Method

In a 9×13 pan, lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top.

Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of foil over the top but do not seal.

Bake at 375°F for 20 minutes remove foil and bake uncovered for another 20-25 minutes, then sprinkle Motz Cheese on top and Bake uncovered for another 10 minutes or until starting to brown. Let cool for 10 minutes and serve.

Instant Pot “Melt In Your Mouth” Chicken

 

INGREDIENTS

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 (10.75 oz.) can cream of chicken soup
• 1 1/4 cup water
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 tablespoon Italian seasoning
• Kosher salt and freshly ground pepper, to taste
• Egg noodles or rice, for serving

PREPARATION

In a medium bowl, whisk together soup, water, garlic powder, onion powder and Italian seasoning, then season with salt and pepper.
Place chicken in instant pot and pour soup mixture on top.
Seal lid on instant pot and cook on manual for 10 minutes.
Allow for a natural pressure release for 15 minutes, then quick release remaining pressure.
Remove chicken and cut or shred into pieces, then serve with rice or noodles. Top with remaining sauce and serve hot.
Recipe adapted from Recipes That Crock

Pan scored potatoes

 

It sounds like you’re referring to scored potatoes, which are potatoes that have been sliced partway through in a crisscross or parallel pattern before being cooked in a pan or oven. This technique helps them cook evenly and absorb flavors better.

Here’s a simple way to make pan-scored potatoes:

Ingredients:

• 3-4 medium potatoes (Yukon Gold or Russet)
• 2 tbsp olive oil or butter
• 1 tsp garlic powder
• 1 tsp paprika (optional)
• Salt & pepper to taste
• Fresh herbs (like rosemary or thyme) for garnish

Instructions:

1. Prepare the potatoes: Wash them well and cut them in half. Using a sharp knife, score the cut sides in a crisscross pattern, making sure not to cut all the way through.
2. Heat the pan: In a large skillet, heat the olive oil or butter over medium heat.
3. Cook the potatoes: Place them scored-side down in the pan and cook for about 8-10 minutes until golden brown and crispy.
4. Season: Flip them, season with garlic powder, paprika, salt, and pepper, and cover the pan. Let them cook for another 10-15 minutes on low heat until tender.
5. Serve: Garnish with fresh herbs and enjoy!

Would you like a variation, like adding cheese or a sauce?

Make delicious apple pie filling to keep on hand all winter long

 

Homemade Apple Pie Filling

• Makes 7 quarts
• About 35 medium apples
• 9 1/2 cups water
• 4 1/2 cups sugar
• 1 cup Clear Jel* or cornstarch
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons lemon juice (optional)

Directions

*Clear Jel is a modified food starch that is more stable when use in canning. Regular cornstarch can separate or become watery.
1. Mix spices, Clear Jel, and sugar in large saucepan and add water. Cook until thickened, stirring constantly. Add lemon juice, if desired.
2. Slice apples directly into jars, adding layers of syrup as you fill each jar. This helps eliminate air pockets. Leave at least 1 inch headspace.
3. Tighten lids and process 25 minutes in boiling water.
To make pie with canned pie filling: Fill unbaked crust with filling. Put dabs of butter on top and add a top crust. Bake pie just until crust is lightly browned and filling is bubbly.
You can also freeze pie filling. Fill freezer containers (or an unbaked pie crust), exclude air, and seal.
What are good pie apples?
People have different opinions, but in general you should choose tart, firm, juicy apples. For canned pie filling, you also want apples that will hold their shape when cooked. Examples: Cortland, Jonathan, Rome, Winesap, Stayman, Golden Delicious, and Grimes Golden

Savory Steak Tenderization Method Recipe

 

Here’s a great method to tenderize and flavor your steak while keeping it juicy and delicious.

Savory Steak Tenderization Method

Ingredients:

• 2 ribeye or sirloin steaks (1 to 1.5 inches thick)
• 1 tbsp coarse salt (sea salt or kosher salt)
• 1 tsp baking soda (optional, for extra tenderization)
• 1 tbsp olive oil or melted butter
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tbsp Worcestershire sauce or soy sauce
• 1 sprig fresh rosemary or thyme (optional)

Method:

1. Tenderization Process:

   • Sprinkle salt evenly over both sides of the steak.
   • If using baking soda, lightly dust it over the steak. (Let it sit for 15-20 minutes, then rinse and pat dry.)

2. Marination:

   • In a small bowl, mix olive oil, black pepper, garlic powder, onion powder, smoked paprika, and Worcestershire sauce.
   • Rub this mixture all over the steak.
   • Place in the fridge for at least 30 minutes (or up to 24 hours for deeper flavor).

3. Cooking:

   • Heat a cast-iron skillet or grill over high heat.
   • Sear the steak for 3-4 minutes per side for medium-rare (adjust based on thickness).
   • Add a sprig of rosemary or thyme to the pan while cooking for extra aroma.

4. Resting:

   • Remove from heat and let it rest for 5-10 minutes before slicing.

5. Serving:

   • Slice against the grain and serve with your favorite sides.

Would you like a sauce recommendation to pair with it?

Potatoes with a special sauce

 

Here’s a delicious crispy potatoes with special sauce recipe that you’ll love!

Crispy Potatoes with a Tangy Garlic Sauce

Ingredients:

For the Potatoes:

• 4 large potatoes (cut into wedges or cubes)
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

For the Special Sauce:

• 3 tbsp mayonnaise (or Greek yogurt for a lighter option)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic (grated or minced)
• 1/2 tsp honey (for balance)
• 1/2 tsp smoked paprika (for depth)
• Salt & pepper to taste

Instructions:

1️⃣ Prepare the Potatoes:

• Preheat the oven to 220°C (425°F).
• Toss the potatoes with olive oil, paprika, garlic powder, salt, and pepper.
• Spread them on a baking sheet in a single layer.
• Bake for 30-40 minutes, flipping halfway, until crispy and golden.

2️⃣ Make the Sauce:

• In a bowl, mix all the sauce ingredients until smooth.
• Taste and adjust seasoning as needed.

3️⃣ Serve:

• Drizzle the sauce over the crispy potatoes or serve it on the side for dipping.

Perfect as a snack, side dish, or party appetizer! Let me know if you want a different style of sauce.

STRAWBERRY BOMBS RECIPE

 

Strawberry Bombs, 

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Ingredients:

• 12 large fresh strawberries
• ½ cup (120g) cream cheese, softened
• ¼ cup (30g) powdered sugar
• 1 tsp vanilla extract
• 1/3 cup (50g) mini chocolate chips (optional for the filling)
• 1 cup (175g) semi-sweet chocolate chips or chocolate melts (for dipping)
• 1 tbsp coconut oil (optional, for smoother chocolate)

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Instructions:

1. Prepare the strawberries:

   • Wash and dry the strawberries thoroughly.
   • Cut off the green stems and carefully hollow out the center of each strawberry using a small knife or melon baller (be careful not to pierce the bottom).

2. Make the filling:

   • In a bowl, combine the softened cream cheese, powdered sugar, and vanilla extract.
   • Mix until smooth and creamy.
   • Optional: Stir in the mini chocolate chips for extra texture and flavor.

3. Stuff the strawberries:

   • Using a small spoon or piping bag, fill each strawberry with the cream cheese mixture, packing it gently but fully.

4. Dip in chocolate:

   • Melt the semi-sweet chocolate chips with the coconut oil (if using) in a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
   • Dip the filled end of each strawberry into the melted chocolate, allowing excess to drip off.
   • Place the dipped strawberries on a parchment-lined baking sheet.

5. Chill and set:

   • Refrigerate the strawberries for about 30 minutes, or until the chocolate has set.

6. Serve:

   • Once the chocolate is firm, serve the strawberry bombs cold and enjoy!

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Tips:

• For a fun twist, you can drizzle white chocolate or melted caramel on top.
• If you want to make them more indulgent, add a spoonful of Nutella or peanut butter to the filling.
• These strawberry bombs are best enjoyed within 1-2 days of making them.

Would you like any variations or suggestions for flavoring the filling?

Walking Taco Casserole

 

Walking Taco Casserole 

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Ingredients:

• 1 lb ground beef (or ground turkey)
• 1 small onion, diced
• 1 packet taco seasoning (or homemade: 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt)
• 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies), drained
• 1 can (15 oz) black beans or pinto beans, drained and rinsed (optional)
• 1 cup frozen or canned corn, drained
• 1/2 cup sour cream
• 2 cups shredded cheddar or Mexican blend cheese
• 3 cups crushed tortilla chips or Fritos
• 1/2 cup diced tomatoes (for topping)
• 1/2 cup shredded lettuce (for topping)
• 1/4 cup sliced black olives (optional)
• 1/4 cup chopped cilantro (optional for garnish)
• 1/4 cup diced jalapeños (optional for spice)

---

Instructions:

1. Preheat the oven:

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

2. Cook the ground beef mixture:

   • In a large skillet over medium heat, cook the ground beef and diced onion until the meat is fully browned.
   • Drain any excess grease.
   • Stir in taco seasoning, Rotel tomatoes, corn, and beans. Simmer for 5 minutes to combine flavors.

3. Assemble the casserole:

   • In a greased 9x13-inch baking dish, spread half of the crushed tortilla chips or Fritos at the bottom.
   • Layer the seasoned beef mixture evenly over the chips.
   • Spread sour cream over the meat mixture for added creaminess.
   • Sprinkle with shredded cheese and top with the remaining chips.

4. Bake:

   • Bake uncovered for 20-25 minutes or until the cheese is melted and bubbly.

5. Add toppings and serve:

   • Once out of the oven, top with diced tomatoes, shredded lettuce, black olives, cilantro, and jalapeños.
   • Serve warm with additional toppings like salsa, guacamole, or more sour cream.

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Tips for Serving:

• Serve with a side of Spanish rice or refried beans for a full meal.
• Customize with your favorite toppings like avocado, hot sauce, or green onions.
• For a low-carb version, swap chips for chopped lettuce and make it a taco salad.

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Enjoy your delicious and easy Walking Taco Casserole—a family favorite that's sure to please!

Shepherd’s Pie Recipe

 

Shepherd’s Pie 

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Ingredients:

For the Meat Filling:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 450g (1 lb) ground lamb (or ground beef for Cottage Pie)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cup beef or chicken broth
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon paprika
• 1 cup frozen peas
• Salt and pepper, to taste

For the Mashed Potato Topping:

• 4 large potatoes, peeled and cut into chunks
• 1/2 cup milk or cream
• 4 tablespoons unsalted butter
• 1/2 cup grated Parmesan or cheddar cheese (optional)
• Salt and pepper, to taste

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Instructions:

1. Prepare the Mashed Potatoes:

1. Boil the potatoes in salted water until tender, about 15-20 minutes.
2. Drain the potatoes and mash with milk, butter, salt, and pepper. Stir in the cheese if using. Set aside.

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2. Make the Meat Filling:

1. Preheat the oven to 200°C (400°F).
2. Heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the ground lamb (or beef) and cook until browned, breaking it up with a spoon. Drain any excess fat.
5. Stir in the tomato paste and cook for 1 minute.
6. Add Worcestershire sauce, broth, thyme, and paprika. Simmer for 10 minutes, or until the mixture thickens slightly.
7. Stir in the frozen peas and season with salt and pepper. Remove from heat.

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3. Assemble the Pie:

1. Transfer the meat mixture to a baking dish and spread it out evenly.
2. Spoon the mashed potatoes over the meat filling, spreading it out to cover completely. Use a fork to create ridges on the surface for a crispier topping.

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4. Bake:

1. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbling.
2. Let it cool slightly before serving.

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Serving Suggestions:

• Serve with a side of crusty bread or a fresh green salad.

This Shepherd’s Pie is a warm, comforting dish perfect for family dinners or chilly nights! Enjoy!

Homemade Breakfast Sausage

 

Homemade Breakfast Sausage

Ingredients :

1 pound ground beef.

1 tablespoon salt.

1 teaspoon black pepper.

1 teaspoon ground sage.

1/2 teaspoon dried thyme.

1/2 teaspoon paprika.

1/4 teaspoon crushed red pepper flakes.

1/4 teaspoon garlic powder.

1/4 teaspoon onion powder.

1/4 teaspoon brown sugar.

1/4 cup cold water.

Directions :

Begin by skipping the grinding step if using pre-ground beef.

In a small mixing bowl, combine all seasonings: salt, black pepper, sage, thyme, paprika, crushed red pepper flakes, garlic powder, onion powder, and brown sugar.

Place the ground beef in a larger bowl and add the seasoning mixture, ensuring the meat is thoroughly seasoned.

Pour cold water into the seasoned beef, gently mixing to retain moisture and simplify formation.

Decide on patties or crumbles. For patties, divide the beef and shape into 1/2-inch thick portions.

Preheat a skillet on medium. Cook the prepared sausage, searing each side for about 4-5 minutes until golden brown and fully cooked.

Present hot alongside complementary breakfast items like eggs or pancakes.

Feel free to adjust spices to personal preference, experimenting with flavors like fennel or chili. For an alternative protein, substitute with turkey or chicken for a leaner choice.

Stir fried veggies in white sauce

 

Recipe

1 lb shrimp, peeled and deveined 

1 tsp cornstarch

1/2 tsp kosher salt

1/8 tsp black pepper

Vegetables

3 cups cabbage, cut into 2-3 inch pieces

1 head of broccoli, cut into bite sized pieces

2 small carrots, peeled and cut into 1/8 inch pieces

1 cup snow peas 

1 small red bell pepper, sliced 

5 garlic cloves, finely minced

1/2 tsp ginger, grated or finely minced

Sauce

1 1/2 cup low sodium chicken broth

2 tbsp shaoxing wine or mirin

1 tsp kosher salt

1 tsp sugar

1 tsp chicken bouillon 

Slurry

1 tbsp cornstarch

2 tbsp water

Cooking oil, I use avocado

Optional: 1 tsp sesame oil

Begin by prepping all of the veggies. Set aside.

For sauce: In a small bowl, combine chicken broth, shaoxing wine, salt, sugar, and chicken bouillon. Mix well and set aside.

Marinade the shrimp with cornstarch, salt and pepper. Mix well and set aside.

In a large pot or pan, bring enough water to fully submerge the vegetables to a boil. Blanch all of the veggies together for 30 to 45 seconds. Strain and soak in an ice bath or cold water to stop the cooking. Strain again to remove excess water.

In a large pan or wok, heat one to 2 tablespoons of cooking oil on high heat. Then add garlic and ginger to sauté for 10-20 seconds.

Add marinated shrimp and sauté for one to two minutes.

Pour in all of the sauce mixture. Bring to a boil and cook the shrimp through. Then stir in cornstarch slurry to thicken the sauce.

Add in all of the strained veggies.

Finish it off with a drizzle of sesame oil, optional. Toss everything together and enjoy!

Best Scalloped Potatoes

 

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

Directions:

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.

Greek Chicken Meatballs with Homemade Tzatziki

 

Ingredients:

For the Chicken Meatballs:

1 lb ground chicken

1/3 cup breadcrumbs (panko or regular)

1/4 cup finely chopped red onion

2 cloves garlic, minced

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh dill

1 teaspoon dried oregano

Zest of 1 lemon

1 tablespoon lemon juice

1 egg, lightly beaten

Salt and black pepper, to taste

1 tablespoon olive oil (for cooking)

For the Tzatziki Sauce:

1 cup Greek yogurt

1/2 cucumber, grated and drained

1 clove garlic, minced

1 tablespoon lemon juice

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh mint (optional)

Salt and black pepper, to taste

1 tablespoon extra virgin olive oil

Directions:

Make the Tzatziki Sauce:

In a bowl, combine the Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, dill, mint (if using), salt, and black pepper. Stir well, drizzle with olive oil, and refrigerate until ready to serve.

Prepare the Chicken Meatballs: In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped red onion, minced garlic, parsley, dill, oregano, lemon zest, lemon juice, and the beaten egg. Season with salt and black pepper. Mix until all ingredients are evenly combined.

Shape the Meatballs: Roll the mixture into small meatballs, about 1-inch in diameter.

Cook the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for about 10-12 minutes, turning occasionally, until they are golden brown and cooked through.

Serve: Arrange the meatballs on a platter, and serve with a side of homemade Tzatziki sauce. Garnish with fresh dill and lemon wedges. These meatballs go great with warm pita bread or a Greek salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

BEST OVEN BAKED FRIES AND POTATO WEDGES

Ingredients

• 2 largebaking potatoes cut into strips about like the size of regular fries.
  after the potatoes are peeled and sliced, place them in a bowl of water with about two cups of ice cubes. soak for 30 minutes then pat dry with
• paper towels.
• it is important not to skip this step!
• place only dry ingredients in a plastic bag:
• 1 Tbspgrated parmesan cheese from shaker
• 1/4 tspsalt
• 1/4 tspgarlic powder
• 1/4 tsppaprika
• 1/4 tspblack pepper
• 1 Tbspolive oil

use this same recipe for potato wedges below! great with fish!

Directions :
1-OVEN: Heat oven to 450 degrees. Baking time is 35 minutes. No need to turn the fries!

MAKING OVEN FRIES:
Spray a foil lined baking sheet with cooking spray if you are using a regular cookie sheet. I use an Aire Gourmet baking sheet, and if you like these fries, it is worth the investment of buying one. Because olive oil does not smoke at high temperatures when using this baking sheet, and the fries are a gorgeous golden brown. (I prefer to use parchment paper, which I don’t grease, and it makes the removal of the fries a snap to prepare from oven to serving bowl.)

2-Soak the cut potatoes in ice water for at least 30 minutes. Don’t skip this step as it makes them crisp.

3-Blot cut potatoes on a clean tea towel to remove moisture.

4-Combine all dry ingredients in a plastic bag and combine with potatoes, tossing and kneading lightly to coat. Drizzle with one tablespoon of olive oil. Tossing and kneading again to coat.

5-Arrange potatoes in a single layer on the baking sheet and bake for 35 minutes or until golden brown. No need to turn potatoes during cooking. Be sure to check them often to see how they are doing. Remove any potatoes into a paper towel lined bowl that get done early so they don’t get over done. I also like to use parchment paper for easy cleanup! Enjoy!

6-MAKING POTATO WEDGES: Prepare your potatoes as you would for oven fries, except cut your potatoes into wedges and, follow the rest of the steps in the recipe. When it comes time to bake the wedges, put them on parchment paper to bake and allow a few minutes extra to make sure they are done. No need to turn during baking. Enjoy!

7-Here is how they look!

8-Cook’s Tip: Don’t throw out the leftover fries, or wedges! Wrap them in tinfoil and refrigerate. Leftover fries and wedges make great tasting eggs! Here is how I make mine. Chop up the leftover fries or wedges and lightly brown them in a little olive oil, turn them over and grate a little cheese over the hot potatoes. I use about 1 tablespoon sharp cheddar. Push the potatoes to the side of the skillet and add two eggs, scramble them and gently fold into the potatoes, cook a minute and flip them over, cook one minute more and turn out onto a plate. Add salt and pepper if desired. Good eating! Enjoy!

9-Update!

Newest Version:
When I am in a hurry, and we need potatoes really fast for a meal, I zap a large potato with peeling on in the microwave until almost done, then I cut it into chunks. I use a cast iron skillet and put olive oil in it, not much, put in the taters and season them with the same seasonings as the fries (except the parmesan cheese because it scorches) As soon as they are nicely browned, I remove them to a stainless steel bowl (it keeps them hot) and toss them with the parmesan cheese. Voila! You have delicious “roasted” potatoes with your meal. Great with bacon and eggs, too!

🧄 Garlic Parmesan Chicken Chops with 🧀 Cheesy Scalloped Potatoes

 

Ingredients:

For the Chicken Chops:

4 boneless chicken breasts

1/2 cup grated Parmesan cheese

1/4 cup breadcrumbs

2 cloves garlic, minced

1 tsp dried oregano

1 tsp paprika

Salt and pepper, to taste

2 tbsp olive oil

For the Cheesy Scalloped Potatoes:

4 large potatoes, thinly sliced

1 1/2 cups shredded cheddar cheese

1/2 cup grated Parmesan cheese

1 cup heavy cream

2 tbsp butter

2 cloves garlic, minced

Salt and pepper, to taste

Fresh parsley for garnish

Instructions:

Preheat the oven to 400°F (200°C).

In a bowl, combine Parmesan, breadcrumbs, garlic, oregano, paprika, salt, and pepper. Coat the chicken breasts with olive oil, then cover them with the Parmesan mixture.

Place the chicken breasts into a greased baking dish and bake for 25-30 minutes, or until fully cooked and golden.

While the chicken is cooking, prepare the scalloped potatoes: Melt the butter in a saucepan over medium heat, add the minced garlic, and sauté until fragrant. Stir in the cream, shredded cheddar, and Parmesan cheese. Continue stirring until the sauce becomes smooth and creamy.

Layer the thinly sliced potatoes in a separate greased baking dish. Pour the cheese sauce evenly over the potatoes. Cover with foil and bake for 45-50 minutes, or until the potatoes are tender and the cheese sauce is bubbly.

Once the chicken and potatoes are done, garnish both dishes with freshly chopped parsley and serve immediately.