Swiss Steak: A Classic Comfort Food

 

Ingredients

1 ½ pounds round steak, cut into serving pieces

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

3 tablespoons vegetable oil

1 large onion, thinly sliced

2 cloves garlic, minced

1 green bell pepper, chopped

1 can (14.5 ounces) diced tomatoes

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon paprika

1 teaspoon dried thyme

1 bay leaf

Directions

Preheat your oven to 325°F (165°C).

In a shallow dish, mix the flour, salt, and black pepper. Dredge the steak pieces in the flour mixture, coating both sides.

In a large skillet, heat the vegetable oil over medium-high heat. Brown the steak pieces on both sides, then transfer them to a plate.

In the same skillet, add the onion, garlic, and green bell pepper. Sauté until the vegetables are tender, about 5 minutes.

Stir in the diced tomatoes, beef broth, Worcestershire sauce, paprika, thyme, and bay leaf. Bring to a simmer.

Return the browned steak pieces to the skillet, spooning some of the sauce over the meat.

Cover the skillet and transfer it to the preheated oven. Bake for 1 ½ to 2 hours, or until the meat is tender.

Remove the bay leaf before serving. Enjoy the Swiss Steak hot, with your choice of side dish.

How to Prepare

Begin by preheating your oven to 325°F (165°C). Prepare your steak by cutting it into serving-sized pieces. Combine the flour, salt, and pepper in a shallow dish and coat each piece of steak thoroughly. Heat vegetable oil in a large skillet over medium-high heat, then brown the steak on both sides. Once browned, set the steak aside.

In the same skillet, add sliced onions, minced garlic, and chopped green bell pepper. Sauté the vegetables until they are softened and fragrant. Stir in diced tomatoes, beef broth, Worcestershire sauce, paprika, thyme, and a bay leaf. Bring this mixture to a simmer, allowing the flavors to meld together.

Return the steak to the skillet, nestling it into the sauce. Ensure the meat is well-coated with the sauce. Cover the skillet and transfer it to the preheated oven. Let it bake for 1 ½ to 2 hours, checking occasionally to ensure the meat remains submerged in the sauce. Once the steak is tender, remove the bay leaf and serve the dish hot with your preferred side.

Preparation Time

Preparation: 20 minutes

Cooking: 1 ½ to 2 hours

Total Time: Approximately 2 hours 20 minutes

Ultimate Texas Trash Dip Recipe

 

Ingredients

2 (16 oz) cans refried beans

1 (8 oz) package cream cheese, softened

1 cup sour cream

1 (1 oz) packet taco seasoning

1 (4 oz) can diced green chilies

1/2 cup sliced jalapeños (optional)

2 cups shredded Mexican blend cheese

1 cup shredded cheddar cheese

1/4 cup chopped green onions (for garnish)

Tortilla chips, for serving

Directions

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

In a large bowl, mix together the refried beans, cream cheese, sour cream, and taco seasoning until smooth.

Stir in the diced green chilies and half of the shredded Mexican blend cheese.

Spread the mixture evenly into the prepared baking dish.

Sprinkle the remaining Mexican blend cheese and the cheddar cheese on top.

Add the sliced jalapeños on top if using.

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let it cool slightly. Garnish with chopped green onions.

Serve warm with tortilla chips.

How to Prepare

Start by preheating your oven and greasing your baking dish. In a large mixing bowl, combine the refried beans, softened cream cheese, sour cream, and taco seasoning. Ensure the mixture is smooth and well-blended. Stir in the diced green chilies and half of the shredded Mexican blend cheese. Spread this mixture evenly into your prepared baking dish. Top with the remaining shredded Mexican blend cheese, cheddar cheese, and optionally, sliced jalapeños for extra heat. Bake in the oven until the cheese is melted and bubbly. After baking, allow the dip to cool slightly before garnishing with chopped green onions and serving with tortilla chips.

Preparation Time

Prep Time: 10 minutes

Cook Time: 25-30 minutes

Total Time: 35-40 minutes

Tuscan White Bean and Kale Soup Recipe – Hearty, Healthy, and Delicious

 

Ingredients

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 carrots, peeled and diced

2 celery stalks, diced

4 cups vegetable or chicken broth

2 (15-ounce) cans cannellini beans, drained and rinsed

1 bunch kale, stems removed and leaves chopped

1 (14.5-ounce) can diced tomatoes

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

Salt and pepper to taste

1/4 teaspoon red pepper flakes (optional, for heat)

Grated Parmesan cheese for serving (optional)

Fresh parsley or basil for garnish (optional)

Directions

Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add the broth and beans: Stir in the broth, diced tomatoes, cannellini beans, rosemary, thyme, and red pepper flakes if using. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.

Add the kale: Stir in the chopped kale and cook for an additional 5-7 minutes until the kale is wilted and tender. Taste and season with salt and pepper as needed.

Serve: Ladle the soup into bowls and top with grated Parmesan cheese and fresh parsley or basil, if desired. Serve hot with crusty bread.

How to Prepare

Tuscan White Bean and Kale Soup is a one-pot meal that’s both easy and quick to prepare. Start by sautéing onions, carrots, and celery to build a flavorful base. Then, add the beans, tomatoes, and broth to create a rich, savory soup. Kale is stirred in towards the end to keep it tender but not overcooked. The result is a wholesome, nutritious soup that’s perfect for weeknight dinners or meal prep.

Preparation Time

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Servings 4-6 people.

Pioneer Womans Apple Dumplings

 

Ingredients :

1 large apple {I used a Fuji- any apple will do, tart is better}

1 can Pillsbury Crescent dough

1/2 cup butter

2/3 cups sugar

1/2 tsp cinnamon

1/2 tsp vanilla

3/4 cup or 6 oz. 7-Up or equivalent {half the can}

Directions :

Preheat the oven to 350 degrees F. Grease an 8×8 baking dish.

Cut each apple into 8-10 wedges.

Slice the apple skin off as well and set aside.

Separate the crescent roll dough into triangles.

Roll each apple wedge in crescent roll dough starting at the wide end.

Pinch to seal and cover apple and place in the baking dish. {This is easier if you first pat the apple wedge dry, then wrap dough around it.}

Melt butter in a small saucepan and stir in the sugar and cinnamon. Heat, whisking to combine.

The mixture will slowly combine and thicken. When it’s thickened, remove from heat and add vanilla.

Pour cinnamon mixture over the apple dumplings. Pour soda over the dumplings. Bake for 40 to 45 minutes in the preheated oven, or until golden brown!!

Taco Pie

INGREDIENTS:

5 8″ flour tortillas

1 lb. ground beef

1 16 oz. can refried beans

2 T. taco seasoning

1/4 C. water

1 jar salsa (I didn’t really measure, just used big spoonful’s)

2 C. shredded Colby jack cheese

2 green onions, chopped

1 tomato, chopped

DIRECTIONS:

In a skillet, brown the ground beef, breaking it up as it cooks. Drain the grease, add in the taco seasoning and water. Combine well and remove from heat. I used an 8″ iron skillet for mine, but use whatever you have that might work…Place a tortilla in the bottom of your pan, spread a couple big spoonful’s of salsa over the tortilla, spread some of the refried beans over the salsa, then some of the meat and top with some cheese. Repeat the layers ending with a flour tortilla on top (save some of the cheese for the top). Cover the dish with tinfoil and bake at 350 degrees for 20 minutes. Remove from the oven and top with the remaining cheese. Return to the oven, uncovered for 6-7 minutes or until cheese is nice and melted and edges of the tortilla are crisp. Remove and top with the green onions and tomatoes before serving. Slice it like you would a pie.

Easy Vegetable Soup Recipe: A Quick and Healthy Meal

 

Ingredients:

2 tbsp olive oil

1 medium onion, diced

2 garlic cloves, minced

2 carrots, peeled and sliced

2 celery stalks, sliced

2 potatoes, peeled and diced

1 zucchini, chopped

1 cup frozen peas

1 can (14.5 oz) diced tomatoes

4 cups vegetable broth

1 tsp dried thyme

1 tsp dried basil

Salt and pepper to taste

Fresh parsley, chopped (optional, for garnish)

Directions:

Step 1: Sauté the Vegetables

Heat the Oil: In a large pot, heat the olive oil over medium heat.

Cook the Onion and Garlic: Add the diced onion and minced garlic. Cook until softened and fragrant, about 3-4 minutes.

Step 2: Add the Root Vegetables

Add Carrots, Celery, and Potatoes: Stir in the carrots, celery, and potatoes. Cook for about 5 minutes, stirring occasionally.

Step 3: Add Remaining Ingredients

Add Zucchini and Tomatoes: Stir in the chopped zucchini and diced tomatoes.

Pour in the Broth: Add the vegetable broth, thyme, and basil. Season with salt and pepper to taste.

Step 4: Simmer the Soup

Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender.

Add Frozen Peas: Stir in the frozen peas during the last 5 minutes of cooking.

Step 5: Serve

Garnish: Ladle the soup into bowls and garnish with fresh parsley, if desired.

How to Prepare:

Storage: Store any leftover soup in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Serving Suggestion: Pair this soup with crusty bread or a fresh salad for a complete meal.

Preparation Time:

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings:

Yields: 6 servings

Garlic Bread Grilled Cheese

 Ingredients

2 tablespoons butter, softened

½ tablespoon garlic powder

½ teaspoon dried parsley

4 slices bread

1 cup shredded mozzarella and cheddar cheese blend

Instructions

In a small mixing bowl, combine softened butter, garlic powder, and dried parsley. Stir well until all ingredients are evenly mixed.

Spread the garlic butter mixture evenly on one side of all four slices of bread.

Flip two slices of bread so they are butter-side down. Divide the shredded cheese evenly between these two slices. Top with the remaining bread slices, butter-side up, to form two sandwiches.

Place the sandwiches in a large sauté pan over low heat. Cook for 4-5 minutes until the bottoms are golden brown and crispy.

Carefully flip the sandwiches using a spatula and continue cooking for another 4-5 minutes until the other side is golden brown and the cheese is fully melted.

Remove from heat and serve immediately while the cheese is still gooey and the bread is crispy.

Hawaiian BBQ Chicken and Pineapple Foil Packets

 Ingredients 

Serves 4

For the Marinade:

1/2 cup Hawaiian-style BBQ sauce (store-bought or homemade)

2 tbsp soy sauce

1 tbsp honey (or brown sugar for extra sweetness)

1 tbsp olive oil

2 garlic cloves , minced

1 tsp grated ginger (optional, but adds a zesty kick)

For the Packets:

1 lb boneless, skinless chicken breasts or thighs , cut into bite-sized pieces

1 medium red bell pepper , sliced

1 medium onion , sliced

2 cups fresh pineapple chunks (or canned, drained)

Salt and pepper , to taste

Optional Garnish:

Fresh cilantro or green onions , chopped

Sesame seeds , for sprinkling

Instructions

Step 1: Marinate the Chicken

In a large bowl, whisk together the BBQ sauce, soy sauce, honey, olive oil, garlic, and ginger.

Add the chicken pieces to the marinade, stirring to coat evenly. Cover and let marinate in the fridge for at least 30 minutes (or up to 4 hours for deeper flavor).

Step 2: Prep the Foil Packets

Preheat your grill to medium heat (about 375°F–400°F ) or preheat your oven to 400°F (200°C) if baking.

Tear off 4 large sheets of heavy-duty aluminum foil (about 12×18 inches each).

Divide the marinated chicken evenly among the foil sheets. Top each portion with slices of bell pepper, onion, and pineapple chunks. Season lightly with salt and pepper.

Step 3: Seal the Packets

Fold the foil over the ingredients, sealing the edges tightly to form a packet. Leave a little room inside for steam to circulate and cook the contents evenly.

Step 4: Cook the Packets

Grill Method : Place the packets on the preheated grill and cook for 15–20 minutes , flipping halfway through, until the chicken is cooked through (internal temperature should reach 165°F/75°C ).

Oven Method : Place the packets on a baking sheet and bake for 20–25 minutes , or until the chicken is tender and fully cooked.

Step 5: Serve

Carefully open the packets (watch out for hot steam!) and transfer the contents to plates.

Garnish with fresh cilantro, green onions, or sesame seeds for a pop of color and flavor. Serve with steamed rice or crusty bread to soak up the delicious juices.

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.

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!

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

Bron Down Home Cooking

Aloha Chicken And Rice

 INGREDIENTS

1-1 ½ pound chicken tenders, diced into 1-inch pieces

¾ cup low sodium chicken broth

½ cup low sodium soy sauce

½ cup honey

2 cloves garlic, minced

1 ½ cups instant rice, uncooked

1 medium yellow onion, diced

1 bell pepper (any color), diced

1 (20 oz) can pineapple chunks

1 teaspoon crushed red pepper flakes (optional)

2 tablespoons chopped green onions, garnish

3-4 slices cooked bacon, chopped

PREPARATION

Preheat oven to 425°F. Coat a 9×13-inch baking dish with cooking spray.

In a separate bowl, whisk together chicken broth, soy sauce, garlic, and honey (add crushed red pepper flakes, if using).

Add rice, chopped onion, bell pepper, and pineapple chunks with juices, and chopped chicken pieces to baking dish. Pour soy sauce mixture over top.

Cover with foil and bake for 20 minutes. Stir ingredients together, then top with bacon pieces and return to oven, uncovered, for 10 minutes.

Toss again before serving and garnish with chopped green onions.

Chicken & Broccoli Alfredo Bake

 Ingredients

Base Ingredients

8 ounces penne or rotini pasta (about 3 cups uncooked)

2 cups cooked, shredded chicken (rotisserie chicken works great)

2 cups broccoli florets, cut into bite-sized pieces and steamed until tender-crisp

For the Alfredo Sauce

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups milk (whole milk recommended for richness)

1 cup heavy cream

3/4 cup freshly grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

Topping

1 cup shredded mozzarella cheese

Optional Garnishes

Fresh parsley, chopped

Red pepper flakes, for a touch of heat

Additional grated Parmesan

Instructions

Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (usually 8-10 minutes). The pasta should be just slightly firm, as it will continue cooking in the oven. Drain well and set aside.

If you haven’t already steamed your broccoli, you can do so now. Cut the broccoli into bite-sized florets and steam for about 3-4 minutes until they’re bright green and tender-crisp. You can also microwave them with a tablespoon of water in a covered microwave-safe dish for 2-3 minutes. Drain well to remove excess moisture.

In a large saucepan or deep skillet, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1 minute to create a smooth paste (roux). This step cooks out the raw flour taste and creates the base for your sauce.

Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps from forming. Continue to cook, stirring frequently, until the mixture begins to simmer and thicken, about 4-5 minutes. The sauce should coat the back of a spoon when ready.

Reduce heat to low and stir in the grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Continue stirring until the cheese is fully melted and the sauce is smooth and creamy. Taste and adjust seasonings if needed.

In a large mixing bowl, combine the cooked pasta, shredded chicken, and steamed broccoli. Pour the Alfredo sauce over the mixture and gently fold everything together until all ingredients are evenly coated with the sauce.

Transfer the mixture to your prepared baking dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese evenly over the top to create a cheesy crust when baked.

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the mixture is bubbling around the edges and the cheese on top has melted and turned golden brown. If you want a more golden top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.

Remove from the oven and let the dish rest for about 5 minutes before serving. This allows the sauce to set slightly and makes serving easier. If desired, garnish with chopped fresh parsley, a sprinkle of red pepper flakes, or additional grated Parmesan before serving.

Baked cabbage steak

Ingredients :

Servings: 6

1 head cabbage, sliced 1 inch thick

6 tbsp. olive oil

Salt and pepper to taste

Preparation steps:

Preheat oven 425°F (220°C).

Greased cabbage tranches with olive oil. Sprinkle with salt and pepper. Arrange it on a baking tray.

Bake to tender, 41 to 56 minutes.

Enjoy!

HOMEMADE LEMON MERINGUE PIE!

 Ingredients:

1 cup white sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

2 lemons, juiced and zested

2 tablespoons butter

4 egg yolks, beaten

1 (9 inch) pie crust, baked

4 egg whites

6 tablespoons white sugar

Instructions:

Preheat oven to 350 degrees

To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Boil Potatoes And Slice Them. Arrange With Meatballs And Cheese And Bake For A Delicious French Treat

 Ingredients

The dish:

3 potatoes, peeled and boiled

1 white onion

1 package of ground beef

1 teaspoon of chopped parsley

1 pinch of paprika

1 large bag of shredded mozzarella

bechamel sauce

salt

pepper

Bechamel sauce:

5 tablespoons of butter

4 tablespoons of all-purpose flour

4 cups of milk

2 teaspoons of salt

1/2 teaspoon of nutmeg

Instructions

Before anything else, we’re going to make a basic béchamel sauce for use later in the recipe! First, get a medium saucepan and melt your butter over medium-low heat. Add in flour and stir it all up until it gets smooth. Keep cooking your mixture until it all turns a light golden color, for about six or seven minutes.

In the meantime, heat your milk in a separate pan until it’s almost at a boil. Once it’s hot enough, gradually add your hot milk one cup at a time to the butter, continually whisking the entire time until it’s smooth. Once all the milk is incorporated, bring the whole thing to a boil and cook for 10 minutes, stirring it constantly. Season it at the end with salt and nutmeg and you’re good to go!

Now that your sauce is ready, preheat your oven to 400 degrees. Next, get a big bowl and throw in your package of beef along with your chopped parsley and paprika. Add a little bit of salt and pepper as well. Once all the ingredients are together, mix together all the ingredients until they’re evenly combined.

Next, peel three potatoes and boil them until they’re semi-soft, around seven minutes. Once they’re ready, take them out and chop them into slices, arranging them around the bottom of a round glass baking dish. Lay one layer flat on the bottom and arrange another layer around the sides as well.

After that, get your meat mixture and work it into ice cream scoop-sized meatballs—the entire thing should form about 15 meatballs. Next, arrange them on your slices of potato that you laid out earlier.

Once you’ve got your meatballs placed together, use your remaining slices of potato to put walls between the meatballs so each one has its own compartment. Pour your béchamel sauce into each one of the “compartments” until it’s relatively full and top the entire thing with a thin layer of shredded mozzarella.

Finally, throw the entire dish in your preheated oven for 15 minutes. Once it’s done, you’ll have a deliciously cheesy and creamy French casserole-style dish that the whole family will love!

As you can see, this recipe is very straightforward and offers nothing not to like. Still, we warn you: once you make this once, you’re going to keep coming back to it. Enjoy!

Crock Pot Macaroni Cheeseburger Soup – Effortless, Creamy Comfort

 Ingredients

1 lb ground beef

1 small onion, finely chopped

2 cloves garlic, minced

4 cups beef broth

1 can (14.5 oz) diced tomatoes, undrained

1/4 cup tomato paste

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups shredded cheddar cheese

1 cup milk or half-and-half

1 cup uncooked elbow macaroni

Fresh parsley, chopped (optional, for garnish)

Directions

Brown the beef: In a skillet, cook the ground beef over medium heat until browned, breaking it up as it cooks. Drain any excess fat.

Transfer to the slow cooker: Add the cooked ground beef, chopped onion, minced garlic, beef broth, diced tomatoes, tomato paste, Worcestershire sauce, salt, and pepper to the crock pot. Stir to combine.

Cook the soup: Cover and cook on low for 6-7 hours, or on high for 3-4 hours.

Add macaroni and cheese: About 30 minutes before serving, stir in the uncooked macaroni and shredded cheese. Cover and cook on high for 30 minutes, or until the macaroni is tender and the cheese is fully melted.

Finish with milk: Stir in the milk or half-and-half just before serving for added creaminess. Adjust seasoning with salt and pepper if needed.

Garnish and serve: Ladle the soup into bowls and garnish with chopped parsley if desired.

Beef Macaroni Soup

 

INGREDIENTS

1 tablespoon olive oil

1 small white onion, diced

3 cloves garlic, minced

1 lb ground beef

3 cups beef broth

1 (14.5 oz) can diced tomatoes

1 (29 oz) can tomato sauce

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

2 bay leaves

2 cups elbow macaroni

PREPARATION

In a large pot, heat oil over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook 1 minute more.

Add ground beef and season with salt and pepper. Cook until no longer pink. Drain off excess fat, if needed.

Stir in beef broth, diced tomatoes, tomato sauce, sugar, Worcestershire sauce, basil, oregano, thyme, and bay leaves.

Bring to a boil, reduce to a simmer and let cook 10 minutes. Stir in macaroni and continue simmering until pasta is tender, about 10 minutes more.

Adjust seasoning as needed and enjoy!

Mexican Tortilla Pinwheels: A Tasty and Easy Appetizer

 

Ingredients

4 large flour tortillas

8 oz cream cheese, softened

½ cup salsa (drain excess liquid)

1 cup shredded cheddar cheese (or Mexican blend)

¼ cup black beans, drained and rinsed

¼ cup corn (optional)

¼ cup sliced black olives (optional)

2 tbsp chopped green onions

2 tbsp chopped cilantro

1 tsp taco seasoning

Jalapeño slices (optional, for extra heat)

Directions

Prepare the filling: In a large bowl, mix together the softened cream cheese, salsa, shredded cheese, black beans, corn (if using), olives, green onions, cilantro, and taco seasoning. Stir until everything is well combined.

Assemble the pinwheels: Lay out one tortilla on a flat surface and spread a generous layer of the filling mixture evenly across the tortilla, leaving a ½-inch border around the edges.

Roll the tortilla: Starting from one end, tightly roll the tortilla into a log shape.

Chill the rolls: Repeat with the remaining tortillas and filling. Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour to firm up.

Slice into pinwheels: Once chilled, remove the plastic wrap and use a sharp knife to slice each rolled tortilla into 1-inch pieces.

Serve: Arrange the pinwheels on a platter and serve chilled or at room temperature. Add jalapeño slices on top for a spicy kick if desired.

Asian Chicken Cranberry Salad: A Refreshing and Flavorful Delight

 

Ingredients

For the Salad:

2 cups cooked and shredded chicken breast

4 cups mixed salad greens (such as spinach, arugula, and romaine)

1 cup shredded red cabbage

1 cup julienned carrots

1/2 cup sliced cucumbers

1/2 cup dried cranberries

1/4 cup sliced almonds (optional)

2 green onions, sliced

2 tablespoons sesame seeds

For the Dressing:

1/4 cup rice vinegar

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon honey

1 tablespoon grated fresh ginger

1 clove garlic, minced

1 teaspoon sriracha (optional, for a bit of heat)

Salt and pepper to taste

Directions

Prepare the Chicken:

If not already cooked, season the chicken breasts with salt and pepper. Cook in a skillet over medium heat until fully cooked, about 6-7 minutes per side. Let cool, then shred the chicken into bite-sized pieces.

Assemble the Salad:

In a large bowl, combine the mixed salad greens, shredded red cabbage, julienned carrots, and sliced cucumbers. Toss to mix evenly.

Add the Chicken and Cranberries:

Add the shredded chicken and dried cranberries to the salad. Sprinkle with sliced almonds, green onions, and sesame seeds.

Make the Dressing:

In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, and sriracha (if using). Season with salt and pepper to taste.

Dress the Salad:

Pour the dressing over the salad and toss well to coat all the ingredients evenly.

Serve:

Divide the salad into individual bowls or serve it in a large serving dish. Enjoy immediately.