The Best Crispy Roast Potatoes Ever Recipe

These roast potatoes maximize the crisp-to-creamy contrast in each chunk of potato. We’ve tested and retested every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which we firmly and un-humbly believe will deliver the greatest roast potatoes you’ve ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato flavor. We dare you to make them and not love them. We double-dare you.

Ingredients:

• Kosher salt
• 1/2 teaspoon (4g) baking soda
• 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
• 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
• Small handful picked rosemary leaves, finely chopped
• 3 medium cloves garlic, minced
• Freshly ground black pepper
• Small handful fresh parsley leaves, minced

PREPARATION:

1.Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

2.Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.

3.When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.

4.Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

5.Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.

Enjoy!!

Honey Butter Old Bay Shrimp

Honey Butter Old Bay Shrimp

If you’re looking for a delicious and easy-to-make shrimp recipe, look no further than this Honey Butter Old Bay Shrimp. All you need is some Old Bay seasoning, honey, butter, and shrimp.

This is the perfect spice to use when you are adding flavor to any kind of seafood. When I added it to my favorite kind of all – shrimp – I knew I found a winner!

In order to make it taste even more scrumptious, I sweetened the shrimp with some honey. The result is so incredible, you’ll want to eat three servings!

Ingredients

• 3 tbsp. Honey
• 4 tbsp. Butter
• 1 tbsp. Olive oil
• 1 lb. Large shrimp, Peeled and Deveined
• 2 tbsp.Old Bay seasoning

How To Make Honey Butter Old Bay Shrimp

1. Place the butter and honey in a skillet over medium high heat. Stir to combine, and saute for a minute or two.
2. In a bowl, coat the shrimp in the olive oil and Old Bay seasoning. Mix to combine.
3. Add the shrimp into the skillet, and saute until completely cooked through.

Enjoy!!

Cajun Cabbage Jambalaya

Cajun cabbage jambalaya is a skillet meal you will make over and over again.  My family loves cabbage and this Cajun cabbage is one of their favorites.

Ingredients :

• 1 pound spicy pork sausage
• 1 onion (chopped)
• 4 garlic cloves (minced)
• 1 green bell pepper
• 1 cup celery
• 1 head green cabbage
• 1 can (14 ounces) diced tomatoes (undrained)
• 1 cup chicken broth
• 1/2 cup of water
• 1 cup uncooked brown basmati rice
• 1 tablespoon chilli powder
• 1/2 teaspoon of salt
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper.

Instructions :

1. In a large saucepan, cook the pork sausage with the onion and garlic until browned.
2. Stir in green pepper and celery; cook and stir for 3 more minutes.
3. Add all rest ingredients & bring to a boil.
4. Covering, reduce heat to low, & cook, stir occasionally, to rice is tender, for 40 to 50 minutes.

Enjoy!!

 

Parmesan Meatloaf

MAde this for the family for the first time last year and it was a hit with the adults AND children! Plus it was my very first meatloaf, and I rather enjoyed it :)

INGREDIENTS:

• 1 lb ground turkey
• 1 lb ground beef
• 2 eggs
• 1/4 cup gluten free breadcrumbs
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1-2 cloves garlic, finely minced
• 1 small onion, grated
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup marinara pasta sauce (homemade here, minus the meat)
• 1/2 cup shredded Italian cheese blend
• minced parsley for garnish

How to make it :

1. Preheat the oven to 350 degrees. Lightly grease a loaf pan (I used a regular glass loaf dish as in the photo above) with cooking spray, set aside.
2. In a large bowl, combine the ground turkey and beef, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Try not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
3. Place filled loaf pan on a baking sheet and bake in the preheated oven for 45 minutes – 1 hour. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
4. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

(new cooking time added, mine usually takes 1 hr for 2 lbs meat)

ENJOY!! 

Turn chuck into a roast so tender, no one will know it only took 5 minutes to prep

Turn chuck into a roast so tender, no one will know it only took 5 minutes to prep

Picture this: A lazy Sunday where you indulge in the aroma of slow-cooked beef without breaking a sweat. Let’s make it a reality! This recipe celebrates the luxury of time while demanding just a dash of effort. Prepare to be amazed by a beef dish so sumptuous, it’s as if you toiled all day, when in truth, it only took 5 minutes of prep!

The secret lies in tender beef chuck roast, which simmers in a savory concoction of beef broth, balsamic vinegar, and a sprinkle of aromatic herbs and spices. The outcome? An enthralling feast that pairs wonderfully with green beans and buttery mashed potatoes or even atop a rustic slice of bread.

• Prep Time: 5 minutes
• Cook Time: 6-8 hours (low) or 4 hours (high)
• Serves: 4-6

Ingredients:

• 2 pounds beef chuck roast
• 1 cup beef broth
• 2 garlic cloves, finely minced
• 4 tablespoons brown sugar
• ½ cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructios:

1. Nestle the beef chuck roast inside a generously greased slow cooker.
2. Whisk together beef broth, garlic, brown sugar, balsamic vinegar, Worcestershire sauce, soy sauce, rosemary, thyme, salt, and pepper in a mixing bowl. Once combined, drench the beef with this aromatic elixir.
3. Seal your slow cooker and let time do its magic. Set it on high for 4 hours, or opt for a prolonged simmer at low for 6-8 hours.
4. Once the beef has absorbed all those flavors and turned succulent, fish it out and shred with two forks. Submerge it back into the ambrosial juices in the slow cooker, ensuring each strand is soaked in flavor.

Enjoy!!

Herb-infused Chicken & Bell Peppers Casserole

Herb-infused Chicken & Bell Peppers Casserole

I swear when I make this dish, the entire family goes into a frenzy

Savor the harmonious blend of succulent chicken, aromatic herbs, and vibrant bell peppers in this delightful casserole. Crowned with a layer of melted cheese, this dish is sure to win over hearts at any dinner table. Whether it’s a regular weeknight or a special occasion, this comforting meal is always a hit.

The recipe’s inception was during a memorable time – our housewarming. Wanting to create something that would stand out, I chanced upon this combination, and the reception was overwhelming. Now, it’s an oft-repeated favorite, gathering praise with every serving. Here’s how you can recreate this delectable dish:

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 garlic cloves, finely minced
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper, to preference
• 1 cup cheddar cheese, shredded
• 1/2 cup parmesan cheese, grated
• 3 tbsp olive oil
• Fresh parsley, finely chopped, for a touch of garnish

Instructions :

1. Begin by preheating your oven to 375°F.
2. Take a spacious bowl and merge chicken breasts, garlic, paprika, oregano, a hint of salt and pepper, and olive oil. Stir until the chicken is uniformly seasoned.
3. Introduce the colorful bell pepper slices to the chicken mixture, giving it another good stir.
4. Transfer this mixture into a 9×13-inch baking dish, ensuring an even spread.
5. Lavishly sprinkle the top with cheddar and parmesan cheese.
6. Allow it to bake for approximately 25-30 minutes, until the chicken is fully cooked and the cheese has achieved a molten, golden state.
7. Once done, pull out of the oven and adorn with a sprinkle of fresh parsley.
8. Serve promptly and let the rich, cheesy flavors melt in your mouth.

ENJOY!!

Chicken Fettuccine Alfredo & Garlic

Chicken Fettuccine Alfredo is my favorite pasta dish. Tender fettuccine coated in a luxurious garlic parmesan alfredo sauce. One of the simplest yet delicious pastas!

Ingredients :

• 2 boneless chicken breasts
• 2 tablespoons blackening seasoning
• 1/2 chopped onion
• 1/2 chopped bell pepper
• 3 or 4 cloves minced garlic
• 1/8 teaspoon red pepper flake (optional)
• 1/8 teaspoon salt
• 1/2 teaspoon blackpepper
• 1 teaspoon old bay
• About 1/2 pound of penne pasta (you can use any pasta of your choice)
• 1/2 stick of butter
• 1 cup heavy cream
• 1 cup half and half
• 4 tablespoons cream cheese
• 1 – 2 cups grated parmesean cheese

Directions :

1. Season your chicken with the blackening seasoning
2. Bring water to a boil for the pasta
3. Coat your pan with EVOO
4. Sautee your chicken on both sides until well done and remove from the pan
5. Place pasta to boil
6. Add your butter to the pan along with chopped onions peppers and sautee until they start to get translucent toss in the minced garlic
7. Add your heavy cream, half && half and stir on low heat then add your grated parmesan and cream cheese. Add the old bay, black pepper and salt and let simmer on low heat about 5 minutes then toss in your pasta.
8. Chop one breast into bitesize pieces and toss in with the pasta and I sliced one and placed it on top for presentation. Garnish with fresh chopped parsley. 

Enjoy!!

Jerk Shrimp Fettuccine

This recipe has everything one could possibly want in a pasta dish. It’s a shrimp in a Mozzarella and Parmesan, rich sauce. Also, it has colors and flavors from delicious vegetables. Not to mention, the spices from the jerk flavors.

Ingredients:

• 2 pounds of colossal shrimps
• 1 can of fire roasted tomatoes
• 1 can of coconut milk
• Half a cup of Parmesan
• Half a cup of Mozzarella
• Your favorite seasonings
• Shrimp- saute in jerk seasoning, sofrito and diced garlic

Instructions:

1. Peppers, fire roasted tomatoes, coconut milk, Parmesan cheese Mozzarella Cheese, chicken stock, sofrito, fettuccine pasta
2. Sauté peppers diced garlic and jerk seasoning
3. Add sofrito and roasted tomatoes, coconut milk, juices from shrimp and stock … bring to a boil
4. Add cooked pasta
5. Add cheese..
6. Layer shrimp
7. Garnish and enjoy

 Old-Fashioned Macaroni and Cheese Recipe

This creamy dish is loved and desired by children and adults alike and can be prepared in just one hour and in three easy to follow steps. With so much lightness, taste and cheesy cheese, can we offer a better Thanksgiving side dish?

Ingredients:

• 250 grams of white cheddar cheese, cut into small cubes.
• A pack of elbow noodles, small size.
• Four cups of milk.
• Half a cup of flour.
• A tablespoon of mustard.
• ¼ teaspoon of black pepper.
• Half a teaspoon of salt.

Directions

1. Mix the milk and flour in a saucepan until the mixture melts, then heat the pot over medium heat and keep stirring for a quarter of an hour until the mixture becomes thick, then remove it from the heat. Add mustard, pepper, salt, and diced cheese, and stir until the ingredients are combined. Boil the pasta according to the instructions on the package, and filter it. Put the pasta in an oven dish, then distribute the milk and cheese mixture over it, put it for 10 minutes in the oven, then serve it hot.

Enjoy!!

City Chicken

Also called mock chicken, city chicken does not contain an ounce of chicken in it. Instead, it’s a battered deep-fried dish made of… wait for it… pork.

Cubes of pork are threaded into skewers, seasoned, dredged in eggs and bread crumbs, flash-fried, and baked.

The result is a beautifully golden treat that, if you maybe squint your eyes, looks somewhat like a fried chicken leg.

INGREDIENTS

• 2 pounds boneless pork, cut into 1 1/2-inch cubes
• Salt and pepper, to taste
• Seasoned salt, to taste
• 4 eggs
• 3 tablespoons milk
• 2 cups Italian seasoned bread crumbs
• 2 cups water
• 2 cups vegetable oil, for frying
• DIRECTIONS
• 14 (4-inch) skewers
• (9×13-inch) baking dish
• Wire rack

Directions

1. Thread 2 to 3 pork cubes onto the skewers. Sprinkle with salt, pepper, and seasoned salt on all sides. Set skewers aside.
2. In a shallow bowl, whisk together eggs and milk. In a separate shallow bowl, pour in the seasoned bread crumbs. Set a wire rack in the baking dish. Pour water into the dish, making sure it doesn’t touch the wire rack.
3. Preheat the oven to 350 degrees Fahrenheit. Preheat vegetable oil in a deep-fryer or large, heavy-bottom saucepan to 350 degrees Fahrenheit.
4. Dip the skewers into the egg mixture, then in the bread crumbs. Repeat the step so each skewer gets coated twice.
5. Gently lay the skewers into the deep-fryer and cook until golden brown, about 3 minutes per side.
6. Place cooked skewers on the wire rack. Cover the dish with aluminum foil.
7. Bake the dish for 20 minutes, or until the pork is no longer pink in the center. Remove the foil and bake for 10 more minutes to crisp up the crumb coating. Serve and enjoy!

 Make this Broccoli and Potato Cheese Soup for a comfort food dinner on a cold Winter night. The soup is cooked on high in a slow cooker for 4 hours. This soup is both delicious and easy to make!

Crockpot Potato Broccoli Cheddar Soup

The end of November brought cold weather and rainy days. Because of the added layers to stay warm and the drizzle of rain it also brought a laziness to the dinner table. I’ve been stuck in a dinner rut the last few weeks making easy and quick meals. It usually gets to dinner time and we’re both too tired to really think of anything new so it’s something simple.

I am craving comfort food right now. Hearty, creamy and cheesy is what I want. To make a comforting Winter meal that is still simple and quick, I brought out my slow cooker and this Broccoli and Potato Cheese Soup was born.

This soup pretty much is the definition of comfort food. It’s potatoes and onions slow-cooked in broth. Then we’re going to add the broccoli. Add in some cheddar cheese, stir it around and we have an extra creamy soup that is the perfect dish to serve on a cold night. With most soups, I always suggest adding some crusty bread, or a leftover Thanksgiving dinner roll so you can dip it in the soup.

Ingredients:

• 32 oz frozen broccoli (fresh doesn’t stand up well)
• 2 Idaho potatoes cut up
• 1 can of cream of chicken
• 1 can of cream of mushroom
• 1 small sliced yellow onion
• 2 cloves garlic minced (1.5 tsp)
• 1 (14 oz) can of chicken broth
• 1/4 stick butter
• 1 block Velveeta cheese
• 1 Tsp flour
• Salt and pepper to taste

Instructions

1. Mix together the flour in the chicken broth until combined.
2. Add the broth mixture and all of the other ingredients to the crockpot.
3. Place the lid on the crockpot and cook for 4-5 hours on high.
4. Stir well before serving.

Enjoy!!

Chili Cheese Dog Bake

I made twice as much because my family usually eats twice as much as we should, but I had to bake it much longer than expected because the pizza dough was still doughy. But when it was baked, it tasted delicious! I love this dish.

Ingredients

• 1 can (14 to 15 oz.) chili, heated
• 1 can Pillsbury™ refrigerated classic pizza crust
• 4 sticks of cheddar cheese
• 4 all-beef hot dogs
• 1 tablespoon butter
• 1/4 teaspoon garlic powder
• 1/4 teaspoon parsley flakes

Instructions

1. Heat the oven to 375°F. Spray a 9-square-inch or 11×7-inch (2 quarts) glass baking dish with cooking spray. Pour hot pepper into dish; spread evenly.
2. Roll out dough; cut into 4 strips. Cut 1 cheese stick in half lengthwise; place 1 half on each side of a hot dog. Wrap pizza dough strip around cheese and hot dog, overlapping slightly in center. Repeat with remaining dough strips, cheese sticks, and hot dogs. Place wrapped hot dogs on top of chili. (The chili should be hot.)
3. Bake for 15 to 20 minutes or until lightly browned.
4. Meanwhile, in a small microwave-safe cup, melt butter on high power. Stir in the garlic powder and parsley.
5. Remove the baking dish from the oven. Brush the top of each cheese sausage with the butter mixture. Serve immediately.

Enjoy!!

Best Steak Marinade In Existence

 Best Steak Marinade In Existence

Great marinade recipe. This steak marinade has deep layers of flavor with salty Worcestershire and soy sauce and a hint of heat with peppers. Steak turns out flavorful and juicy.

Ingredients:

• 1/3 cup Soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 1 1/2 tablespoons garlic powder
• 3 tablespoons dried basil
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• 1/4 teaspoon hot pepper sauce
• 1 teaspoon dried minced garlic

How to make it :

1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. 
2. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
3. Pour marinade over desired type of meat. 
4. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

ENJOY!!

Honey Garlic Crawfish Fries

we FIND things to make crawfish with. There’s no exception to fries. But, they’re not the main attraction of in the present. Who doesn’t throw frozen fries into some oil? There’s no reason not to. So, don’t throw them into the water! This is a splash that you will NOT like. However, I’ll provide you with the most delicious Cheese Sauce recipe! It’s creamy and CHEESE-y! Easy to make. It will surely be your new favorite recipe for CHEESE or QUESO !

If you’re reading this, you be aware that I’m quite obsessed with the idea of incorporating liquid crab boil in my seafood recipes. It adds that spark, right? Sprinkle it over these crab tails! Because the tails are frozen using the crab boil to it gives the flavor of a summer boil !

Ingredients

Crawfish:

• 1 lb crawfish tails
• 3 TBS butter 
• 12 ounce can evaporated milk
• 1/2 cup heavy whipping cream 
• 2 tsp Cajun seasoning
• 1 tsp onion powder
• 1 cup shredded Muenster
• 1 cup shredded Monterey Jack
• 1/2 cup shredded Mozzarella
• 30-32 oz frozen fries of choice
• Fresh parsley to garnish

Instructions

• Crawfish:
• Queso/Cheese sauce:

1. In the same pan as the crawfish, pour in the evaporated milk and heavy cream. Bring to a low simmer. Do not boil.
2. Sprinkle in the Cajun seasoning and onion powder.
3. Add the cheeses and stir constantly until cheese melts and sauce coats the spoon. Turn off the heat after 4 minutes of simmering.
4. Sauce will thicken as it stands. Prepare the fries according to package instructions.
5. Top the fries with the crawfish, cheese sauce, and parsley. 

Enjoy!!

Chicken Crescent Rolls

Looking for a healthy and nutritious chicken dinner? Well, I’m afraid you’re going to have to keep on looking because that’s not what we’ve got cooking up here. No, this is more along the lines of creamy, cheesy, comfort food that’s pretty indulgent and totally unapologetic about it, but that’s something we all need sometimes. With just five ingredients and a few minutes of effort, this easy bake gives you what’s akin to a hug in a casserole dish… a very creamy, very delicious hug.

This bake pairs shredded chicken (leftover rotisserie, anyone?) and a tube of crescent rolls with a savory and creamy sauce that’s very little work for the cook. You just unroll the crescent dough and dot each triangle with a bit of the chicken and the sauce before rolling each one up and putting them in a baking dish.

The sauce? Well that’s just a matter of stirring together some milk, cream of chicken soup, and cheddar cheese. No stovetop work, no roux, just three ingredients and a wonderful salty, cheesy, savory flavor.

INGREDIENTS

• 2 cans refrigerator crescents
• 1 can cream of chicken soup(26oz)
• 1 cup cheddar cheese
• 2 boneless skinless chicken breast or precooked chicken strips

Instructions

1. Boil chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.
2. Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

ENJOY!!

Chicken Spaghetti Casserole

It seems like you either grew up eating chicken spaghetti or you have never had it. For those who have never tried it, you might be wondering what it even is.

Chicken spaghetti casserole is perfect for feeding a crowd – after all, who doesn’t like chicken, pasta, and cheese? It can also be prepped ahead of time and divided into smaller baking dishes, making it great for taking to friends and neighbors who need a home-cooked meal.

Ingredients:

• 3 C. Shredded chicken
• 8 oz. Spaghetti noodles cooked
• ⅔ C. Chopped celery
• 1 C. Chopped onions
• 1 C. Chopped bell pepper
• 1 C. Chicken broth
• 2 Cans Cream of chicken soup
• 1 C. Shredded cheddar cheese
• Salt and pepper to taste

Methods:

1. Preheat the oven to 350 degrees.
2. Mix together the shredded chicken, cooked spaghetti noodles, celery, onions and peppers in a large mixing bowl.
3. Combine the broth, cream of chicken soups and salt and pepper to taste in a separate bowl.
4. Pour the soup mixture over the chicken mixture and toss to combine.
5. Layer the mixture into a 9×13 baking dish and top with the shredded cheddar cheese.
6. Cover with aluminum foil and bake for 35 minutes. Uncover and bake for 10 minutes more.

Enjoy!!

SKINNY CHICKEN BROCCOLI CASSEROLE

 This Healthy Chicken Broccoli Casserole will earn you a standing ovation from your family.

Ingredients:

• 1 lb. Cooked chicken cut into bite sized pieces
• 20 oz. Frozen chopped broccoli cooked and drained
• 2 Cans of reduced fat cream of chicken soup
• ⅔ C. Evaporated milk
• ½ tsp. Garlic powder
• 1 C. Reduced fat shredded cheddar cheese
• ½ C. Bread crumbs
• 3 Tbsp. Parmesan cheese

Instructions:

1. Preheat the oven to 350 degrees.
2. Add the chicken and broccoli to a large mixing bowl.
3. Pour the soup and milk into the mixing bowl along with the garlic powder. Stir to combine well.
4. Layer the chicken and broccoli mixture into the bottom of a well-greased 9×13 baking dish.
5. Top with the shredded cheese.
6. In a bowl, combine the breadcrumbs and parmesan cheese.
7. Sprinkle the breadcrumb mixture over the casserole.
8. Bake for 30 minutes.
9. Let sit for 10 minutes before serving.

Enjoy!!

Stuffed Pepper Soup

This stuffed pepper soup is a hearty meal loaded with ground beef, onions, rice and bell peppers in a tomato based broth. It tastes just like classic stuffed peppers, but without all the work!

INGREDIENTS 

• 1 tablespoon olive oil
• 1 pound ground beef I use 90% lean
• 3/4 cup chopped onion
• 1 1/2 teaspoons garlic minced
• salt and pepper to taste
• 1 red bell pepper cut into 1/2 inch pieces
• 1 green bell pepper cut into 1/2 inch pieces
• 1 14.5 ounce can petite diced tomatoes
• 1 15 ounce can tomato sauce
• 1 14.5 ounce can beef broth
• 2 teaspoons Italian seasoning
• 2 cups cooked white rice
• 2 tablespoons chopped parsley

INSTRUCTIONS 

1. Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook until browned, breaking up into smaller pieces with a spatula (approximately 5-6 minutes).
2. Add the onion to the pot and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
3. Season the beef and onion mixture with salt and pepper.
4. Add the bell peppers to the pot and cook for 2-3 minutes.
5. Add the tomatoes, tomato sauce, beef broth and Italian seasoning to the pot; bring to a simmer.
6. Cook for 15-20 minutes or until peppers are tender.
7. Stir in the rice and season the soup with salt and pepper to taste as desired. Sprinkle with parsley and serve.

Enjoy!!

Melt in your mouth chicken

This is one those recipes that I make on and over again. For days when I come home late to begin dinner, this is my go-to recipe. Just melt in your mouth chicken. It melts in your mouth.

Melt-in-your-mouth bird is a traditional recipe that has been round for ages. Its origins are unclear, but I’m glad whoever invented it.

The idea of adding mayonnaise and parmesan cheese to the chicken breast is pure genius! The dough turns beautifully golden after baking and it smells great.

The flavor is so rich, so creamy & so addictive!

Most important…oh my God…the chicken is incredibly tender and chewy!

It’s some thing this is tough to return back through with a grilled chook breast.

Best all, this recipe  impossible to mess up. Even if you are a beginner in kitchen, you can remove it easily.

If you’re searching out a dish with a view to surprise and galvanize your own circle of relatives and friends, that is the one.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup mayonnaise
• 1/2 cup grated parmesan
• 1 teaspoon of salt
• 1/2 teaspoon black pepper
• 1 teaspoon minced garlic
• 1 teaspoon garlic powder

PREPARATION:

1. Preheat oven 375 degrees.
2. In small bowl, add mayonnaise, parmesan & seasoning.
3. Mix until homogeneous.
4. Placing chicken in baking dish sprayed with nonstick cooking spray.
5. Spread the mixture over the chicken breasts.
6. Bake chicken for 45 minutes or until cooked through.

Enjoy!!

Ground Beef And Peppers Skillet

If you look at the ingredients of a stuffed pepper separately, it doesn’t seem all that exciting. A bell pepper, ground beef, some rice, some cheese… But somehow when you combine them, magic happens, and it becomes something much greater (and tastier) than the sum of its parts. Our Stuffed Pepper Skillet is no different – it has that same delicious synergy that a stuffed pepper does, but well, there’s no stuffing to be done. It’s a deconstructed version so you get that same signature flavor quickly and with very little effort.

Ingredients

• 1 Onion chopped
• ½ Red bell pepper chopped
• ½ Green bell pepper chopped
• ½ Yellow bell pepper chopped
• 2 tsp.Minced garlic
• ½ tsp.Dried oregano
• ½ tsp.Dried basil
• Salt and pepper to taste
• 1 Can diced tomatoes
• 2 C.Beef broth
• ⅔ C.Rice
• 1 ½ C.Shredded cheddar cheese

How To Make Ground Beef And Peppers Skillet

1. Add the ground beef, onion and bell peppers to a skillet over medium high heat on the stove. Cook until the vegetables have softened and the meat is completely browned. Drain any excess fat.
2. Place the minced garlic, oregano, basil and salt and pepper to taste into the pot and stir to combine, sauteing another 30 seconds.
3. Stir in the diced tomatoes, beef broth and rice.
4. Bring the mixture to a light boil, reduce the heat to a simmer and cook covered for 20 minutes.
5. Sprinkle the cheese on top of the mixture, place the lid back on the pot, and cook until the cheese has melted.

Enjoy!!