This Creamy Potato Soup is smooth, creamy, and delicious. It can only be described as serious comfort food in a bowl that's quick and easy to make.

A simple recipe perfect for a cold day.

Ingredients

6 medium potatoes cut into cubes and cooked

8 slices bacon thick cut
1 onion chopped
4 cloves garlic minced
1 teaspoon basil dried
1 teaspoon oregano dried
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
½ cup all-purpose flour
4 cups chicken broth low sodium or no sodium added
2 cups half and half

Toppings

cheddar cheese
green onions

Instructions

Add the cubed potatoes to a pot of salted boiling water and cook until fork tender, about 15 minutes. You can alternatively bake them in the oven at 425°F for about 45 minutes until fork tender.
Cook the bacon until crisp, then crumble into small pieces or cut it first into small pieces then fry. Transfer the bacon to a plate lined with paper towels. Reserve 2 tbsp of the rendered bacon fat and discard the rest.
In a large Dutch Oven or soup pot add the bacon fat and onion; cook the onion until soft and translucent, should take about 5 minutes. Add the garlic and cook for another 30 seconds until aromatic. Stir in the dried basil, oregano, salt and pepper.
Sprinkle the flour over the veggies and stir. Cook for about one minute to get rid of the raw flour taste. Add the chicken broth a cup at a time, stirring to remove any of the lumps as necessary. Once all the broth has been added, add in all the half and half. Bring to a boil.
Add the cooked potatoes and cook for another 10 minutes over medium-low heat, stirring occasionally. The soup should thicken nicely. Stir in half the bacon bits and reserve the other half for topping over the soup. Taste for seasoning and adjust as necessary.
Spoon into bowls, top with remaining bacon and load it up with your favorite toppings.

No Pasta butternut squash lasagna

servings: 8 / cook time: 40minutes

ingredients

olive oil spray
1½ lbs butternut squash peeled + sliced thin
8 thin slices prosciutto
16 oz shredded mozzarella
3 tbs pesto
3 tbs grated parmesan cheese
1 tsp dried oregano
chili pepper flakes

instructions

Preheat your oven to 400°F. Grab a 9x13 inch baking dish and spray the bottom and sides with olive oil.
Slice your butternut squash between 1/8 and 1/4 inch thick. Layer the squash on the bottom of the baking dish, over lapping slightly. Add 4 slices of prosciutto then a blanket of mozzarella cheese. Next layer, add the squash, then brush on the pesto and then the mozzarella. Last layer, add on the squash, prosciutto and then cheese. Sprinkle with grated parmesan, dried Italian herbs and spray with olive oil. Bake for 40-45 minutes. I had to cover mine for the last 20 minutes to prevent over browning.
Allow to cool 10 minutes then slice and top with chili pepper flakes to serve.

September 14, 2024

Moussaka Recipe

This Greek MoussakaRecipe is packed with layers and layers of yummy eggplant, zucchini, tender potatoes, savory perfectly seasoned meat, and a creamy parmesan bechamel sauce.

It’s an unbelievably tasty casserole that is easy to make and sure to tickle your tastebuds.

Ingredients

Potato Layer

4 medium potatoes peeled, sliced into ¼ inch slices
1 medium red onion sliced
2 tablespoons olive oil
¼ teaspoon salt or to taste
⅛ teaspoon pepper or to taste
½ teaspoon dried thyme
1 teaspoon dried oregano

Eggplant Layer

1 large eggplant cut into ¼ inch slices
¼ teaspoon salt or to taste
⅛ teaspoon pepper or to taste
2 tablespoons olive oil
½ teaspoon dried thyme
1 teaspoon dried oregano

Zucchini Layer

1 large zucchini sliced into ¼ inch slices
¼ teaspoon salt or to taste
⅛ teaspoon pepper or to taste
2 tablespoons olive oil
½ teaspoon dried thyme
1 teaspoon dried oregano

Meat Layer

1 tablespoon olive oil
1 medium red onion chopped
2 cloves garlic minced
1 pound ground beef
¼ teaspoon salt or to taste
⅛ teaspoon pepper or to taste
1 teaspoon allspice
½ tablespoons Italian seasoning
1 tablespoons tomato paste
15 ounces diced tomatoes 1 can

Bechamel Layer

8 tablespoons unsalted butter 1 stick
¾ cup all-purpose flour
3 cups milk
¼ teaspoon pepper
¼ teaspoon nutmeg
3 egg yolks
¾ cup Parmesan cheese grated

Instructions

Preheat oven to 400°F.
Begin by combining the sliced potatoes and red onion with olive oil, salt, pepper, thyme, and oregano in a medium-sized bowl.
Spread them in a single layer on the bottom of a 9x13 inch baking pan. Bake for 20 minutes until they begin to soften and turn golden.
As the potatoes bake, prepare the eggplant slices by setting them on paper towels and sprinkling salt on each slice. Allow them to rest for approximately 10 minutes, then turn them over and add more salt. After another 10 minutes, use paper towels to absorb any excess moisture on the eggplant.
Arrange the eggplant slices in a single layer on top of the potatoes. Drizzle olive oil over the slices, and season with salt and pepper. Next, sprinkle thyme and oregano on top. Return the pan to the oven and continue baking for an additional 20 minutes.
Layer the zucchini slices evenly over the eggplant, forming a single layer. Drizzle with olive oil, season with salt and pepper, and then sprinkle thyme and oregano on top. Bake for an additional 20 minutes.
While waiting, begin preparing the meat. In a large skillet, warm the olive oil over medium-high heat. Sauté the onion until it becomes soft, which should take around 3 minutes. Then, add the garlic and cook for approximately 30 seconds, or until you can smell its aroma.
Incorporate the ground meat into the skillet, using a wooden spoon to break it into small pieces. Cook until it loses its pink color, which should take around 5 minutes. Season the meat with salt and pepper. Mix in the allspice, Italian seasoning, and tomato paste thoroughly. Add the chopped tomatoes and cook for another 5 minutes, stirring now and then, until most of the liquid has evaporated. Set the mixture aside.
To prepare the bechamel sauce, melt the butter in a saucepan over medium heat. Once the butter has melted, whisk in the flour until it is completely combined with the butter. Gradually add the milk in four portions, whisking continuously. After each portion, ensure the liquid is fully absorbed by the flour mixture before adding the next.
As the sauce begins to bubble, it is ready for the addition of pepper and nutmeg. Whisk in the egg yolks thoroughly, then stir in the Parmesan cheese. Allow the sauce to reach a boil once more before removing it from the heat.
Add about ¼ of this sauce to the meat mixture and stir.
Spread the meat filling over the vegetable layers, then pour the bechamel sauce over the meat and smooth it out with a spatula or spoon.
Bake for another 30 minutes or until the top is golden brown.
Remove from the oven and allow it to cool at least 1 hour before cutting it into pieces.
Garnish with parsley if preferred before serving.

Turkish Gozleme with Lamb

Equipment

12-inch Cast Iron Skillet

Ingredients

For Dough

2¼ cup all-purpose flour
½ teaspoon salt
½ cup Greek yogurt plain
½ cup water

For Filling

1 tablespoon olive oil
1 small onion chopped
2 cloves garlic minced
½ pound ground lamb
1 tablespoon tomato paste
1 teaspoon coriander ground
1 teaspoon smoked paprika
2 teaspoon cumin ground
½ teaspoon salt or to taste
¼ teaspoon pepper or to taste
6 ounce spinach frozen, thawed and chopped
½ cup fresh mint chopped
2 green onions chopped
½ cup fresh parsley chopped
½ cup feta cheese crumbled
1 medium tomato chopped
lemon wedges and olives to serve

Instructions

Combine the flour and salt in a large bowl. Make a well in the center and stir in the yogurt and water. Continue mixing with a spoon until everything is well combined. If the dough is too dry adjust by adding a bit more water, start with a tablespoon at a time.
Flour your work surface and knead the dough for about 3 minutes, or until smooth and elastic. Cover with plastic wrap or a clean tea towel and set aside.
In a medium skillet, heat the olive oil over medium heat then add the chopped onion and garlic. Saute onion and garlic for 3 to 4 minutes or until the onion is soft and translucent.
Add the ground lamb to the skillet and break it up with a wooden spoon. Cook for about 4 to 5 minutes, until browned. Stir in the tomato paste, coriander, paprika, cumin, salt and pepper. Add the spinach, stir everything together and cook for another 2 minutes. Let the meat mixture cool slightly.
In the meantime divide the dough into 4 equal portions. Roll each piece into a rectangle that's about 12x10 inches.
Spoon about 3 tbsp of the lamb mixture in the middle of the rectangle and spread it out a bit. Add some fresh mint, green onions, fresh parsley, 1/4 of the crumbled feta, and some chopped tomato. Fold over the edges of the dough to seal. Repeat with remaining dough pieces.
Spray a large skillet with cooking spray and heat over medium heat. Depending on the size of your skillet, add 1 or 2 of the gozleme and cook on each side for about 3 to 4 minutes or until golden brown and crisp. Spray more cooking spray as needed.
Cut each gozleme in half diagonally and serve with lemon wedges and olives.

Sunday September 08, 2024

Cheesy Chicken Casserole

Football season 2024 kicks off this weekend.

No better way to feed a hungry fan than with an award winning casserole.

Ingredients

1 pound pasta any kind of pasta you have in your pantry
2 tablespoon olive oil
1 pound chicken breasts boneless, skinless, chopped in small 1 inch pieces
salt and pepper to taste
2 tablespoon butter
1 large onion chopped
5 cloves garlic minced
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
1 cup chicken broth low sodium or no sodium added
28 ounce diced tomatoes 1 can
2 cups Mozzarella cheese shredded

Instructions

Cook The Pasta: Cook the pasta according to package instructions in a pot of boiling salted water.
Prep the oven: Preheat oven to 375°F.
Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the chicken and season chicken with salt and pepper. Cook the chicken until no longer pink, about 5 minutes.
Add Aromatics: Add the butter to skillet and melt. Stir in onions and cook for 3 to 5 minutes until the onion soften and become translucent. Add garlic and saute for another 30 seconds until aromatic.
Finish the Sauce: Season with more salt and pepper if needed, then add the oregano, basil, oregano and red pepper flakes. Stir in the chicken broth and bring to a boil, scraping all the brown bits. Add crushed tomatoes and simmer for 5 minutes.
Assemble the Casserole: Transfer the cooked pasta to a 9x13-inch casserole dish, pour chicken tomato sauce over the pasta and a cup of the mozzarella cheese, then toss well. Sprinkle the remaining mozzarella cheese over the top of the casserole.
Bake: Transfer the casserole dish the the oven and bake for about 15 to 20 minutes, just until the cheese melts and gets bubbly.

SLOW COOKER FRENCH ONION SOUP

4 large onions, sliced

2 tablespoons butter

1 teaspoon sugar

2 quarts beef broth, no sodium added

¼ cup sherry

2 sprigs fresh thyme

1½ teaspoons salt

Pepper to taste

Sliced bread of choice (or croutons)

8 ounces Gruyere cheese, sliced (can substitute with Swiss)

Place onions, butter, sugar and salt in the bottom of a 6-quart slow cooker. Cover and cook for 7 hours on high, or until onions are soft and brown.

Add beef broth, sherry, thyme sprigs and pepper to taste. Cover, and cook on high for another hour.

To serve, add sliced bread (or croutons) across the surface of the soup. Add sliced Gruyere cheese and serve.

Pro tip: Cook for another 15 minutes to melt cheese even further.

Saturday August 31, 2024

Head On Down To Louisiana - Great Gumbo

Equipment

6 Quart Dutch Oven

Ingredients

1 cup vegetable oil
1 pound andouille sausage sliced
1 pound chicken thighs boneless and skinless, cut in half
1 cup all-purpose flour
2 large onions chopped
2 medium bell peppers chopped
2 stalks celery chopped
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
2 cloves garlic minced
1 teaspoon thyme chopped
1 teaspoon oregano chopped
2 bay leaves
8 cups chicken broth low sodium
10 ounces diced tomatoes with green chillies 1 can
1 pound raw shrimp peeled and deveined
1 pound lump crab meat
1 cup green onions chopped
½ cup fresh parsley chopped

To Serve

cooked rice
Filé powder optional

Instructions

In a large skillet, brown the andouille sausage and chicken over medium heat with 1 tablespoon of vegetable oil. Once browned, remove from heat and set aside.
In a large dutch oven or heavy-bottomed pot over medium heat, combine the oil and flour to create a roux. Stir constantly for about 15-20 minutes until it turns a dark, rich brown color.
Add onions, bell peppers, and celery to the pot. Season with salt and pepper. Stir frequently until the vegetables have softened, about 5 minutes.
Add the garlic, thyme, oregano, paprika, and bay leaves. Cook for another minute until fragrant.
Stir in the browned sausage and chicken, ensuring that they're well coated with the vegetable mixture. Cook for about 5-7 minutes until the chicken and sausage are heated through.
Slowly pour in the chicken stock while stirring. Add in the can of diced tomatoes with green chilies. Bring the mixture to a simmer. Reduce the heat to low, cover, and let simmer for about 1 hour, stirring occasionally.
Add the shrimp, crab meat, green onions, and parsley. Stir well, then cover and cook for about 5 more minutes until the shrimp are pink and cooked through. Adjust seasoning with salt and pepper as needed.
Serve the gumbo over cooked rice, sprinkled with a bit of filé powder, if using.

Notes

Roux Patience: Achieving the perfect roux color takes patience and constant stirring. Aim for a rich, dark brown but be cautious to avoid burning it.
Quality Sausage: Opt for a high-quality andouille sausage for a genuine, smoky, and spicy flavor that's crucial in gumbo.
Seafood Timing: Add the shrimp and crab near the end of cooking to prevent them from becoming overcooked and rubbery.
Spice Levels: Feel free to adjust the heat by selecting mild or hot diced tomatoes with green chilies according to your preference.
Serving Tip: Gumbo flavors tend to deepen and meld beautifully when left to sit for a day or two, making it a wonderful dish to make ahead of time.
Rice Reminder: Don’t forget to start cooking the rice when the gumbo is nearly ready, ensuring everything is hot and fresh at serving time.
Garnishing: A sprinkle of freshly chopped parsley or green onions upon serving can add a fresh, vibrant note to contrast the rich and hearty gumbo.

Cilantro Lime Chicken

Ingredients

For Cilantro Lime Chicken

1½ pound chicken breasts boneless and skinless
2 tablespoon olive oil
1 tablespoon honey
¼ cup cilantro chopped
1 teaspoon lime zest
2 tablespoon lime juice
¼ teaspoon salt or to taste
½ teaspoon pepper or to taste
¼ cup club soda (optional) helps to tenderize the meat)

For Strawberry Salsa

1 cup tomatoes chopped small
1 cup strawberries chopped small
1 jalapeno pepper chopped
5 green onions chopped
¼ cup cilantro chopped
2 tablespoon lime juice
¼ teaspoon salt or to taste
½ teaspoon pepper or to taste

Instructions

In a blender add the cilantro lime chicken ingredients; olive oil, honey, cilantro, lime zest, lime juice, salt and pepper. Also add club soda if using it. Blend for about 30 seconds until smooth.
Place each chicken breast between plastic wrap and gently pound using a meat mallet until chicken is about ½ inch in thickness.
Place chicken in a large bowl and pour cilantro lime marinade over chicken. Marinate for about 20 minutes, while grill heats up and you make the strawberry salsa.
To make strawberry salsa, toss all the salsa ingredients together in a bowl and cover and refrigerate until chicken is ready to serve.
Grill the chicken on both sides for about 3 to 4 minutes per side, or until the chicken is fully cooked through and has nice grill marks.
To serve spoon salsa over grilled chicken and serve on its own or your favorite sides.

WEEK OF AUGUST 25, 2024

Mexican Chicken Egg Rolls

Servings: 24

Ingredients

1 tablespoon olive oil
1 pound chicken breasts boneless and skinless, cut into small pieces
1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon cayenne pepper
1 medium red bell pepper chopped in small pieces
1 cup frozen corn
2 cups kale roughly chopped
1 cup salsa
6 green onions chopped
¼ cup parsley chopped
salt and pepper to taste
24 egg roll wrappers
¼ cup butter melted

Instructions

Preheat your oven to 425°F (220°C). If using an air fryer, preheat according to manufacturer's instructions. Get your ingredients ready.
In a large skillet, heat olive oil over medium heat. Add the chicken, cumin, chili powder, and cayenne pepper. Stir occasionally until chicken is cooked through.
Toss in the red bell pepper, frozen corn, kale, and salsa to the skillet. Stir and cook until the peppers are tender. Add the chopped green onions, parsley, salt, and pepper. Mix well.
Lay out your egg roll wrappers. Spoon 1-2 tablespoons of the chicken mixture into the center of each wrapper. Brush the edges with warm water and fold according to the package instructions.
If baking, place egg rolls on a parchment-lined baking sheet and brush each with melted butter. Bake for 15 minutes, or until golden brown. If air frying, place the egg rolls in the air fryer basket, taking care not to overcrowd. Air fry at 400°F (200°C) for 10-12 minutes, or until golden and crispy, turning halfway through.
Serve your delicious Mexican Chicken Egg Rolls hot, with your favorite salsa on the side.

Notes

To make the filling extra flavorful, try adding a sprinkle of your favorite Mexican cheese or a dollop of sour cream to the mixture before wrapping it up in the egg roll wrappers.
Make sure to brush the egg rolls with melted butter before baking to give them a golden, crispy texture.
If you prefer a spicier filling, feel free to adjust the amount of chili powder or cayenne pepper to your liking.
For a vegetarian version of these egg rolls, simply omit the chicken and use vegetable broth instead of chicken broth in the recipe.
Leftover egg rolls can be reheated in the oven or air fryer for a crispy texture, or microwaved for a softer texture. Serve with additional salsa or sour cream on the side for added flavor.

Lemon Pepper Wings

Servings: 8

Ingredients

4 pound chicken wings
2 tablespoons baking powder
½ teaspoon salt
6 tablespoon butter unsalted, melted
2 tablespoon lemon pepper seasoning

Instructions

Preheat oven to 425℉. Line a baking sheet with parchment paper.
Prep the chicken: Place all wings in a large sized bowl. Sprinkle the baking powder and salt over the wings and toss well, making sure each wing is coated in the baking powder.
Bake the wings: Arrange the wings in a single layer on the prepared baking pan. Bake for about 40 to 45 minutes or until they're golden crisp.
Finish the wings: Combine the melted butter with the lemon pepper and brush over the wings or drizzle the butter over them and toss.
Garnish and serve: Garnish with lemon wedges and parsley and serve.

Notes

Baking Powder: This is not the same as baking soda. Baking powder is crucial in achieving a crispy skin on the wings. Don't skip it!
Lemon Pepper Seasoning: You can easily find this in the spice aisle of your supermarket. If you'd like, you can make your own using my recipe.
Chicken Wings: If you're using whole wings, don't forget to separate the flats and drumettes before baking. You can also buy pre-cut wings to save time.
Serving Suggestion: These wings are great as is, but they also pair well with celery sticks, carrot sticks, and a cool, creamy dip like blue cheese or ranch.
Leftovers: Leftover wings can be stored in an airtight container in the fridge for up to 4 days. Reheat them in the oven or air fryer to keep them crispy.

August 18, 2024

Peach Cobbler Cheesecake Cones

Ingredients:

For the Cheesecake Filling:

8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream

For the Peach Cobbler Filling:

4 cups fresh peaches, peeled and diced
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon lemon juice
1 teaspoon vanilla extract

For the Cones:

12 waffle cones
1 cup graham cracker crumbs
1/4 cup melted butter
Directions:

Prepare the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla extract, and beat until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined. Refrigerate until ready to use.
Prepare the Peach Cobbler Filling:

In a medium saucepan, combine the diced peaches, granulated sugar, light brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract.
Cook over medium heat, stirring frequently, until the mixture thickens and the peaches are tender, about 10 minutes. Remove from heat and let cool.
Prepare the Cones:

Preheat the oven to 350°F (175°C).
In a small bowl, combine the graham cracker crumbs and melted butter until the crumbs are evenly coated.
Spoon the graham cracker mixture into each waffle cone, pressing down gently to create a crust at the bottom.
Assemble the Cones:

Spoon a layer of the cheesecake filling into each cone.
Add a layer of the peach cobbler filling on top of the cheesecake layer.
Repeat layers as needed, finishing with a dollop of cheesecake filling and a spoonful of peach cobbler filling on top.
Serve:

Serve the Peach Cobbler Cheesecake Cones immediately or refrigerate until ready to serve. Enjoy this delightful and unique dessert!
Prep Time: 25 minutes | Cooking Time: 10 minutes | Total Time: 35 minutes

August 11, 2024

Espagueti Rojo

Creamy, tangy, and flavorful, this espagueti rojo features perfectly cooked pasta tossed in a creamy tomato-based Mexican sauce.

Ingredients

▢ 1 pound Roma tomatoes (about 4-5)
▢ Water, as needed
▢ 2 cloves garlic
▢ ¼ white onion
▢ 1 teaspoon kosher salt, plus more to taste
▢ 1 tablespoon olive oil
▢ ⅔ cup Mexican crema or sour cream
▢ 4 ounces cream cheese, room temperature and cut into cubes
▢ 8 ounces spaghetti pasta
▢ Queso fresco, for garnish

Instructions

Add the Roma tomatoes and enough water to cover them completely to a medium saucepan over high heat. Bring to a boil and cook for 10 minutes or until softened and the skin starts to peel off.
Reserve 1 cup of the cooking water, then remove the tomatoes from the saucepan with a slotted spoon and transfer them into a bowl or plate. Allow them to cool slightly until you can handle them.
Remove the skin from the tomatoes and place them inside a blender along with the reserved cooking water, garlic, white onion, and salt. Blend until smooth and set aside.
In a large skillet, heat the olive oil over medium heat. Add the blended tomato mixture and cook for 10-15 minutes until the sauce has thickened and coats the back of a spoon.
Add the cream cheese and Mexican crema to the skillet. Whisk continuously until the cream cheese and crema are fully incorporated, about 5 minutes. Remove the skillet from the heat and set aside.
Fill a large pot or Dutch oven with water and stir in a generous amount of kosher salt. Bring to a boil, add the spaghetti, and cook until al dente, about 10 minutes or according to package directions.
Strain the pasta and add it back into the pot. Pour the reserved creamy tomato sauce and toss together until the pasta is evenly coated.
Cook for an additional 1-2 minutes to allow the sauce to incorporate into the pasta.

Serve in bowls and garnish with queso fresco.

Notes

Tomatoes – You can use a can of peeled tomatoes in place of fresh Roma tomatoes.
Sour cream – You can swap Mexican crema for sour cream to make it extra creamy.
Pasta – This recipe is traditionally used with spaghetti or linguine pasta, but you can also use a short cut pasta like bowtie.

Cilantro Lime Rice

Ingredients

2 tablespoons olive oil (or butter)
1 cup long-grain white rice,rinsed and drained
1 clove garlic, minced
2 cups broth (or water)
½ teaspoon kosher salt, plus more to taste
¼ cup chopped cilantro
1 lime, zested and juiced

Instructions

Heat the oil in a medium saucepan or pot over medium heat. Add the rice and sauté for 1 minute, stirring frequently, until the rice turns from transparent to white in color.
Add in the garlic and sauté for 30 seconds or until fragrant.
Pour in the broth and the salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes.
Remove the pan from the heat and fluff the rice with a fork.
Gently stir in the cilantro, lime zest, and lime juice. Taste and season with more salt if necessary.

Sunday August 04, 2024

Tortellini Pasta Salad

Ingredients

1 pound cheese tortellini
1 cup cherry tomatoes halved
1 cup mozzarella cut into bite size pieces, or baby bocconcini
1 cup salami diced
½ cup black olives sliced
¼ cup red onion thinly sliced
¼ cup fresh basil chopped
¼ cup fresh parsley chopped
½ cup Italian dressing
salt and pepper to taste

Instructions

Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until al dente. Drain and rinse under cold water to cool.
In a large bowl, combine the cooked tortellini, cherry tomatoes, mozzarella cheese, salami, black olives, red onion, basil, and parsley.
Pour the Italian dressing over the salad and toss gently to coat all the ingredients. Season with salt and pepper to taste.
Cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Give it a quick toss before serving.

July 28, 2024

Delmonico's Copycat Potatoes Bake Recipe:

Delmonico's Potatoes Bake a classic and comforting dish that is perfect for any occasion.

This recipe combines tender, thinly sliced potatoes with a creamy and flavorful sauce, all baked to perfection.

Named after the famous Delmonico's restaurant in New York City, this dish has a rich history dating back to the 19th century.

It is a true testament to culinary excellence and has stood the test of time.

To serve this dish, it makes for a fantastic side dish for a variety of meals. It pairs beautifully with roasted meats such as beef, chicken, or lamb. It also complements seafood dishes like grilled salmon or roasted shrimp. Additionally, it can be enjoyed as a vegetarian main dish when served with a fresh salad or steamed vegetables. The versatility of this recipe allows it to be tailored to your specific meal preferences.

Ingredients:

32 ounces of frozen hash browns
4 cups of freshly grated cheddar cheese
1 teaspoon of dried mustard
1 teaspoon of garlic powder
1/2 teaspoon of dried parsley
1 cup of milk
1 cup of heavy cream
Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a round casserole dish or a 9x13-inch baking dish.

2. In a small bowl, mix black pepper, salt, dried mustard, and garlic powder.

3. Toss the hash browns with the seasoning mix and dried parsley.

4. Layer the seasoned hash browns in the dish, alternating with layers of grated cheddar cheese. Make sure last layer is cheese on top.

5. Combine heavy cream and milk. Pour evenly over the layers.

6. Cover with foil and bake for 45 minutes.

Creamy Sausage and Potato Casserole

Servings: 6

Ingredients

1 lb Italian sausage, casing removed
6 medium potatoes, peeled and thinly sliced
1 medium onion, diced
2 cloves garlic, minced
2 cups shredded cheddar cheese
1 cup sour cream
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter, melted
1/4 cup chopped fresh parsley (optional for garnish)

Directions

1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.

2. In a large skillet over medium heat, cook the Italian sausage until browned and crumbled. Remove and drain off any excess fat.

3. In the same skillet, add the onion and cook until translucent, then add the garlic and cook for another minute. Remove from heat.

4. In a large bowl, combine the sausage, cooked onion and garlic, shredded cheddar cheese, sour cream, cream of mushroom soup, milk, salt, and black pepper. Mix well.

5. Layer half of the sliced potatoes in the prepared baking dish. Spread half of the sausage mixture over the potatoes. Repeat with the remaining potatoes and sausage mixture.

6. Drizzle the melted butter over the top of the casserole.

7. Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Then remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden and bubbly.

8. Allow the casserole to cool for a few minutes, then sprinkle with chopped fresh parsley if desired before serving.

Variations & Tips

For a lighter version, you can use turkey sausage and substitute Greek yogurt for sour cream. If you have picky eaters, consider using mild cheddar cheese or even mozzarella for a less sharp flavor. You can also add in some frozen peas or corn for added vegetables. For those who enjoy a little spice, toss in some red pepper flakes or use spicy Italian sausage.

October 19, 2024

Slow Cooker Chicken Alfredo Ravioli Lasagna Servings: 6-8

Ingredients

Directions

1. Begin by lightly greasing the inside of your slow cooker.

2. Spread a small amount of Alfredo sauce on the bottom to prevent sticking.

3. Layer half of the frozen ravioli in a single layer over the sauce.

4. Combine the shredded chicken with half of the remaining Alfredo sauce and spread over the ravioli.

5. Spoon half of the ricotta cheese in dollops over the chicken layer, then sprinkle with half of the mozzarella and half of the Parmesan cheese. Sprinkle a little Italian seasoning over the cheese.

6. Repeat the layers, starting with the rest of the ravioli, the chicken and Alfredo mix, ricotta, and ending with the remaining mozzarella and Parmesan.

7. Cover and cook on low for 4-6 hours, until the ravioli is tender and the cheese is bubbly and melted.

8. Garnish with fresh parsley before serving, if desired.

Variations & Tips

Cabbage is tastier than meat.

Why didn't I know about this cabbage recipe?

Ingredients:

Cabbage (500 g), shredded (about half of an average sized cabbage)

2 onions, finely chopped

3 cloves of garlic, minced

3 eggs

4 tablespoons of flour (60 g)

1 teaspoon of salt (8 g)

1 teaspoon of ground red pepper (4 g)

1 teaspoon of black pepper (4 g)

Vegetable oil for frying

For the sauce:

3 tablespoons of yogurt (75 g)

2 sprigs of dill, chopped

1 cucumber, grated

Red powdered pepper, to taste

Directions:

In a large mixing bowl, combine the shredded cabbage, chopped onions, minced garlic, eggs, flour, salt, ground red pepper, and black pepper. Mix well until all ingredients are evenly distributed.

Heat vegetable oil in a frying pan over medium heat. Once hot, take a spoonful of the cabbage mixture and form it into a small pancake. Gently place it in the hot oil and flatten it slightly with the back of the spoon.

Fry the cabbage fritters for about 2-3 minutes on each side, or until they are golden brown and crispy. Repeat with the remaining mixture, adding more oil to the pan as needed.

For the sauce, mix the yogurt, chopped dill, grated cucumber, and red powdered pepper in a small bowl. Stir until well combined.

Serve the hot cabbage fritters with a dollop of the yogurt-dill sauce on top.

October 12, 2024

Cheese Twisted Bread

A simple and easy cheese breadsticks recipe. A Fun Appetizer That Everyone Will Love!!!

Ingredients:

• 1 ? cup flour

• 7g dry yeast

• 3g salt

• 180ml warm milk

• 45g butter

• 1 egg

• 125g shredded cheese

• 3 tbsp chopped parsley

• Softened butter

• Egg wash

Directions:

Combine flour with salt, make a well in the center and add yeast, salt, milk, butter and egg into it. Whisk to combine all the liquids, then start adding in the flour from the sides.

One Pot Garlic Parmesan Pasta

Enjoy a creamy, savory dish made in just one pot! Perfect for a quick and delicious meal.

Ingredients:

2 tablespoons olive oil

4 cloves garlic, minced

8 oz mushrooms, sliced

4 cups chicken or vegetable broth

2 cups heavy cream

1 pound linguine or fettuccine pasta

3 cups fresh spinach

1 cup grated Parmesan cheese

Salt and pepper, to taste

Red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

Instructions:

Sauté Garlic and Mushrooms:

In a large pot or skillet, heat the olive oil over medium heat.

Add the minced garlic and sliced mushrooms. Sauté until the mushrooms are tender and the garlic is fragrant, about 5 minutes.

Cook the Pasta:

Add the chicken or vegetable broth and heavy cream to the pot. Stir to combine.

Bring the mixture to a boil, then add the pasta. Reduce the heat to medium-low and cook, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid, about 10-12 minutes.

Add Spinach and Parmesan:

Stir in the fresh spinach and cook until wilted, about 2-3 minutes.

Add the grated Parmesan cheese and stir until melted and well combined. Season with salt, pepper, and red pepper flakes (if using) to taste.

Serve:

Garnish with fresh parsley and additional Parmesan cheese, if desired.

Enjoy your creamy, delicious One Pot Garlic Parmesan Pasta!

Zucchini, Ricotta & Feta Fritters with Dill

Slow Cooker Chicken Alfredo Ravioli Lasagna
Servings: 6-8