The Tasty Table

🧄 Garlic Parmesan Pork Chops with Cheesy Scalloped Potatoes - flavor explosion on a plate! 🧄

Ingredients:
4 bone-in pork chops (about 1 inch thick)
2 tablespoons olive oil
4 cloves garlic, minced
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon fresh parsley, chopped (for garnish)

For the Cheesy Scalloped Potatoes:
4 large russet potatoes, thinly sliced
1 cup heavy cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon fresh thyme (optional)

Directions:

Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a baking dish for the scalloped potatoes.

Prepare the Cheesy Scalloped Potatoes:
In a large bowl, combine the heavy cream, minced garlic, salt, black pepper, and thyme. Layer half of the sliced potatoes in the greased baking dish. Pour half of the cream mixture over the potatoes and sprinkle with half of the cheddar and mozzarella cheeses. Repeat with the remaining potatoes, cream mixture, and cheeses.

Bake the Potatoes:
Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden and bubbly.

Prepare the Pork Chops:
While the potatoes are baking, heat olive oil in a skillet over medium-high heat. Season the pork chops with minced garlic, Parmesan cheese, Italian seasoning, salt, and black pepper.

Cook the Pork Chops:
Sear the pork chops in the hot skillet for 4-5 minutes on each side, or until they reach an internal temperature of 145°F (63°C). Remove from the skillet and let them rest for a few minutes.

Serve:
Plate the garlic Parmesan pork chops alongside a generous serving of cheesy scalloped potatoes. Garnish with fresh parsley for a pop of color.

Enjoy your delicious Garlic Parmesan Pork Chops with Cheesy Scalloped Potatoes!

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 550 kcal per serving | Servings: 4 servings

Creamy Chicken & Mushroom Stroganoff 🍄🍗

Ingredients 🛒

1 lb chicken breast, cut into bite-sized pieces
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp butter
1 small onion, diced
3 cloves garlic, minced
8 oz mushrooms, sliced (cremini or white button)
1 tbsp all-purpose flour
1 1/2 cups chicken broth
1 cup heavy cream
1/4 cup sour cream
1 tsp Dijon mustard
Fresh parsley, chopped (for garnish)

Directions 🍲

Cook the Chicken: Season the chicken pieces with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden brown on all sides, about 5-6 minutes. Remove and set aside.
Sauté the Vegetables: In the same skillet, add butter, onion, and garlic. Cook until onion is soft and fragrant, about 3-4 minutes. Add mushrooms and cook until they release their juices and start to brown, about 5 minutes.
Make the Sauce: Sprinkle flour over the mushrooms and stir for 1 minute to cook out the raw taste. Gradually whisk in chicken broth, ensuring there are no lumps. Let simmer for 2-3 minutes until it thickens slightly.
Add Cream and Chicken: Stir in heavy cream, sour cream, and Dijon mustard. Return the chicken to the skillet and let simmer for 5-7 minutes, until the sauce is thickened and the chicken is fully cooked.
Serve: Garnish with fresh parsley and serve warm over mashed potatoes, rice, or egg noodles.

Details 📋

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~520 kcal per serving

LongHorn Steakhouse Parmesan Crusted Chicken 🧄🧀🍗
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts 🍗
Salt and pepper, to taste 🧂
1 tablespoon olive oil 🌿
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder 🧄
1/2 teaspoon onion powder
For the Parmesan Crust:

1/2 cup grated Parmesan cheese 🧀
1/4 cup panko breadcrumbs
2 tablespoons butter, melted 🧈
1/2 cup shredded provolone cheese (or mozzarella for a milder taste) 🧀
Fresh parsley, chopped, for garnish 🌿
Instructions
Prepare the Chicken:

Preheat your oven to 400°F (200°C).
Season the chicken breasts with salt, pepper, smoked paprika, garlic powder, and onion powder on both sides.
Sear the Chicken:

Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side, until golden brown. Remove from heat but keep the chicken in the skillet.
Prepare the Parmesan Crust:

In a small bowl, combine the grated Parmesan cheese, panko breadcrumbs, and melted butter until well-mixed.
Assemble the Parmesan Chicken:

Sprinkle the shredded provolone cheese evenly over each chicken breast in the skillet. Top each piece with a generous spoonful of the Parmesan and breadcrumb mixture, pressing it down slightly.
Bake to Perfection:

Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the Parmesan crust is golden and bubbly.
Garnish and Serve:

Remove the skillet from the oven, garnish with freshly chopped parsley, and serve hot.
Tips
Serve this Parmesan Crusted Chicken with a side of mashed potatoes, steamed broccoli, or a crisp salad to complete the meal.
For added flavor, drizzle a bit of garlic butter over the chicken just before baking.
Enjoy the crispy, cheesy, flavorful goodness of LongHorn Parmesan Crusted Chicken right at home! 🍗🧄🧀

Bacon Mushroom Swiss Cheese Meatloaf 🥩🧀🍄

Ingredients:
1 pound ground beef
1/2 pound ground pork
1 cup breadcrumbs
1/2 cup milk
1/2 cup grated Parmesan cheese
1/2 cup finely chopped onions
1 cup finely chopped mushrooms
4 slices bacon, cooked and crumbled
1 cup shredded Swiss cheese
2 large eggs
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup ketchup (for topping)
Directions:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Prepare Ingredients:
In a skillet, cook the bacon until crispy, then crumble it. Sauté the chopped onions and mushrooms in the same skillet until the mushrooms are tender and the onions are translucent. Set aside to cool.
Mix Meatloaf:
In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, Parmesan cheese, cooked bacon, shredded Swiss cheese, sautéed onions, and mushrooms. Add the eggs, Worcestershire sauce, ketchup, garlic powder, dried thyme, salt, and black pepper. Mix everything together until well combined, but be careful not to overmix.
Shape and Bake:
Shape the meat mixture into a loaf and place it in a baking dish or on a lined baking sheet. Spread the additional 1/2 cup of ketchup evenly over the top of the meatloaf.
Bake:
Bake in the preheated oven for 60-70 minutes, or until the internal temperature reaches 160°F (71°C) and the meatloaf is cooked through.
Rest and Serve:
Allow the meatloaf to rest for 10 minutes before slicing. This helps the juices redistribute and makes slicing easier.
Serve:
Serve warm with your favorite side dishes!
Prep Time: 20 minutes�Cook Time: 60-70 minutes�Total Time: 1 hour 30 minutes�Servings: 6
le monde

Slow Cooker Garlic Butter Chicken & Ribeye with Parmesan Mashed Potatoes
Ingredients
For the Garlic Butter Chicken & Ribeye:

2 boneless, skinless chicken breasts
1 ribeye steak, about 1 lb, cut into large chunks
6 cloves garlic, minced
1/2 cup unsalted butter, melted
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
1 tsp dried oregano
Salt and black pepper, to taste
1/4 cup chicken or beef broth
Fresh chopped parsley for garnish
For the Parmesan Mashed Potatoes:

4 large russet or Yukon gold potatoes, peeled and cut into chunks
1/2 cup heavy cream
1/4 cup unsalted butter
1 cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh chopped chives for garnish
Directions
Prepare the slow cooker: Add the chicken breasts and ribeye chunks to the slow cooker. In a bowl, mix together the melted butter, minced garlic, chopped thyme, chopped rosemary, dried oregano, salt, and black pepper. Pour this garlic butter mixture over the chicken and ribeye. Add the broth to keep the meat moist while cooking.
Slow cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and the ribeye is cooked to your desired level of doneness. If you prefer a seared texture on the ribeye, you can quickly sear the pieces in a hot skillet after slow cooking.
Make the Parmesan mashed potatoes: About 30 minutes before the meat is done, prepare the mashed potatoes. Boil the peeled and chopped potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain well.
Mash the potatoes: Return the drained potatoes to the pot. Add the heavy cream and butter, mashing until smooth and creamy. Stir in the grated Parmesan cheese, and season with salt and pepper to taste. Keep warm.
Serve: Plate the garlic butter chicken and ribeye alongside a generous helping of Parmesan mashed potatoes. Drizzle some of the remaining garlic butter sauce from the slow cooker over the meat. Garnish with fresh parsley and chives. Enjoy!

Servings: 4-6
Prep Time: 20 minutes
Cook Time: 4-6 hours (slow cooker) + 20 minutes (mashed potatoes)
Total Time: 4 hours 40 minutes

🌶️ Creamy Cajun Chicken Pasta – Bold, Creamy, and Delicious! 🍝
This flavorful pasta dish combines tender chicken, Cajun-spiced cream sauce, and Parmesan cheese, creating the ultimate comfort meal with a kick of spice!
Ingredients:
For the Pasta:
12 oz pasta (penne or fettuccine)
For the Sauce:
2 tablespoons olive oil
1 lb chicken breast, sliced
1 onion, chopped
3 cloves garlic, minced
1 yellow bell pepper, diced
1 tablespoon Cajun seasoning
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper, to taste
Chopped green onions or parsley for garnish
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
Cook the Chicken:
In a large skillet, heat olive oil over medium heat. Add the sliced chicken and season with Cajun seasoning, salt, and pepper. Cook for 6-8 minutes, or until the chicken is fully cooked and golden brown. Remove the chicken from the skillet and set aside.
Sauté the Vegetables:
In the same skillet, add the chopped onion, garlic, and diced yellow bell pepper. Cook for 4-5 minutes until the vegetables are softened and fragrant.
Make the Sauce:
Stir in the heavy cream and bring the mixture to a simmer. Gradually whisk in the grated Parmesan cheese until the sauce becomes thick and creamy. Season with salt and pepper to taste.
Combine the Chicken and Pasta:
Add the cooked chicken and pasta back into the skillet, tossing everything together until well coated in the creamy Cajun sauce.
Garnish and Serve:
Garnish with chopped green onions or parsley and serve hot.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
This Creamy Cajun Chicken Pasta is a bold and comforting dish that’s packed with flavor and perfect for a satisfying dinner!

No-Bake Banana Split Cake

Ingredients:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
8 oz cream cheese, softened
1/4 cup granulated sugar
4 cups whipped topping (Cool Whip), divided
4-5 bananas, sliced
1 (20 oz) can crushed pineapple, drained
1 (21 oz) can cherry pie filling
1/2 cup chopped walnuts or pecans
Chocolate syrup for drizzling
Maraschino cherries for garnish
Directions:

In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9x13-inch pan to form the crust.
In another bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Fold in 2 cups of the whipped topping.
Spread the cream cheese mixture over the graham cracker crust evenly.
Layer the sliced bananas over the cream cheese layer, followed by the drained crushed pineapple.
Spread the remaining whipped topping over the pineapple layer.
Top the dessert with the cherry pie filling, ensuring it’s evenly distributed. Sprinkle the chopped nuts over the top.
Drizzle chocolate syrup over the entire dessert and garnish with maraschino cherries.
Cover and refrigerate for at least 4 hours or overnight to allow the layers to set.
Slice and serve chilled.
Prep Time: 20 minutes | Total Time: 4 hours 20 minutes (including chilling)

Kcal: 320 kcal per serving | Servings: 12 servings

🥔🧀✨ Sweet Potato Rounds with Goat Cheese & Cranberries 🥔🧀✨
Ingredients:

2 large sweet potatoes, sliced into ¼-inch rounds
2 tablespoons olive oil
Salt and pepper to taste
4 oz goat cheese, softened
½ cup dried cranberries
2 tablespoons honey (optional)
Fresh thyme leaves for garnish
Balsamic glaze for drizzling
Flavor:
The sweet, caramelized flavor of roasted sweet potatoes pairs beautifully with creamy goat cheese, tart cranberries, and a tangy balsamic glaze.

Texture:
Crispy sweet potato rounds topped with creamy goat cheese and chewy cranberries.

Directions:

Prep and Roast the Sweet Potatoes:
Preheat your oven to 425°F (220°C). Arrange the sweet potato rounds on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Roast in the preheated oven for 20-25 minutes, flipping halfway, until the sweet potatoes are golden and tender.

Add the Toppings:
Remove the sweet potatoes from the oven. While still warm, spread a small amount of goat cheese on each round. Top with a few dried cranberries.

Drizzle and Garnish:
Drizzle the rounds with honey (if using) and a light drizzle of balsamic glaze. Sprinkle with fresh thyme leaves.

Details:
Calories: Approximately 110 calories per serving (depends on portion size)
Servings: 4-6 servings
Cook Time: 25 minutes | Total Time: 30 minutes

These sweet potato rounds are perfect as an appetizer or a light, elegant side dish! 🥔🧀✨

🍤 Magic Crispy Baked Shrimp 🧄

Ingredients:

For the Shrimp:

1 lb jumbo shrimp, peeled and deveined
1/2 cup dry white wine
4 tablespoons (1/2 stick) unsalted butter, melted and divided
Juice from one lemon
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Topping:

3/4 cup panko breadcrumbs
1/4 cup Parmesan cheese, finely grated
1/2 teaspoon salt
2 tablespoons butter, melted
Fresh parsley, finely chopped
Instructions:

Preheat your oven to 425°F (220°C).
Pour the white wine and 2 tablespoons of melted butter into a 9x13-inch baking pan. Place the pan in the oven for 10 minutes to allow the sauce to reduce.
In a bowl, mix the remaining melted butter, garlic, lemon juice, salt, and pepper. Add the shrimp and toss to coat evenly.
In a separate bowl, combine the panko breadcrumbs, Parmesan cheese, salt, and 2 tablespoons of melted butter.
Remove the baking dish from the oven and arrange the shrimp in a single layer in the pan. They should fit snugly but not overlap.
Sprinkle the breadcrumb mixture evenly over the shrimp.
Bake for 12 minutes, or until the shrimp are opaque but still pink. For extra crispiness, broil on high for up to 2 minutes to encourage browning.
Garnish with finely chopped fresh parsley before serving. Enjoy!
Prep Time: 15 minutes | Total Time: 29 minutes | Servings: 4 servings

Ultimate Meat Feast Pizza Bake
Ingredients:

1 lb ground beef
1 lb Italian sausage
1 large onion, chopped
2 cups marinara sauce
4 cups cooked pasta (penne or rotini)
2 cups shredded mozzarella cheese
1 cup pepperoni slices
1 cup cooked bacon, crumbled
1 tsp Italian seasoning
Salt and pepper to taste
Fresh basil for garnish
Directions:

Preheat your oven to 350°F (175°C).
In a large skillet, cook the ground beef and Italian sausage over medium heat until browned. Drain excess fat.
Add the chopped onion and sauté until softened.
Stir in the marinara sauce and Italian seasoning, then combine with the cooked pasta.
In a greased baking dish, layer half of the pasta mixture, followed by half of the mozzarella, pepperoni, and bacon. Repeat layers.
Top with remaining mozzarella cheese.
Bake for 25-30 minutes, until cheese is bubbly and golden.
Garnish with fresh basil before serving.

🍲 New Orleans Creole Gumbo Recipe 🍤🌶️✨

This New Orleans Creole Gumbo is a flavorful, hearty stew filled with shrimp, sausage, chicken, and vegetables in a rich, dark roux. It’s an iconic dish that captures the vibrant flavors of Creole cuisine!

Ingredients for New Orleans Creole Gumbo:

- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion (chopped)
- 1 green bell pepper (chopped)
- 2 celery stalks (chopped)
- 3 cloves garlic (minced)
- 1 lb smoked sausage (sliced)
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 tsp Creole seasoning
- Salt and pepper to taste
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup okra (sliced, fresh or frozen)
- 1 bay leaf
- 1/2 lb shrimp (peeled and deveined)
- Fresh parsley (chopped, for garnish)
- Cooked white rice (for serving)

Instructions for New Orleans Creole Gumbo:

1. Make the roux: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Whisk in the flour and cook, stirring constantly, until the roux turns a dark brown color (about 10-15 minutes).

2. Sauté the vegetables: Add the chopped onion, bell pepper, celery, and garlic to the pot with the roux. Cook until the vegetables are softened, about 5 minutes.

3. Add sausage and chicken: Stir in the sausage and chicken, then season with Creole seasoning, salt, and pepper. Cook for 5-7 minutes until the chicken is browned.

4. Add broth and simmer: Pour in the chicken broth, diced tomatoes, okra, and bay leaf. Bring the gumbo to a simmer, cover, and cook for 30-40 minutes, allowing the flavors to meld.

5. Add the shrimp: Add the shrimp to the pot and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.

6. Serve: Ladle the gumbo over cooked white rice and garnish with fresh parsley.

Pro Tip:
For even more authentic flavor, add a splash of hot sauce or sprinkle some file powder (ground sassafras) over each bowl before serving.

Enjoy this authentic New Orleans Creole Gum

Dry Rub Chicken Wings
Spice up your game day with these homemade Dry Rub Chicken Wings! Perfectly crispy and packed with flavor 😋🍗
**Ingredients:**
- 2 lbs chicken wings
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (adjust to taste)
**Directions:**
1. Preheat your oven to 400°F (200°C).
2. Pat the chicken wings dry with paper towels to remove excess moisture.
3. In a large bowl, combine baking powder, garlic powder, onion powder, smoked paprika, ground cumin, salt, black pepper, and cayenne pepper.
4. Add the chicken wings to the bowl and toss until they are evenly coated with the dry rub.
5. Place a wire rack on a baking sheet and arrange the wings in a single layer on the rack.
6. Bake for 40-45 minutes, or until the wings are golden brown and crispy.
7. Let them cool for 5 minutes before serving.

Italian Stromboli
1 tube of pillsbury pizza crust
8 slices of deli ham
10 slices of Genoa salami
12 slices of sandwich pepperoni
8 slices provolone cheese or mozzarella
(You could definitely use shredded cheese as well)
2 tablespoons of butter
2 minced garlic gloves
2 teaspoons chopped parsley
3 tablespoons of Parmesan cheese
Melt the butter in the microwave and mix in the minced garlic, parsley and Parmesan cheese. Set aside
I lined my baking sheet with parchment paper.
Stretch the pizza crust out to almost the size of your baking sheet.
Layer the deli meats. I started with the ham, then the salami followed by the pepperoni.
Layer the cheese last.
Roll the Stromboli longwise and be sure to seal the seam good.
Seal the ends good. Pinch them and mold the excess dough to the underside of the Stromboli.
Score the top a few times with a serrated knife (to allow the steam to escape while baking).
Top the Stromboli with the garlic butter mixture.
Bake the Stromboli as instructed on the back of whatever pizza dough you are using.
*I found it’s the same bake time as you would if you were using it for a regular pizza…however, you just won’t par bake it as instructed on the tube.
*I know typical Stromboli has red sauce but I don’t like it inside, I like to dip mine in it! You could very well use it on the inside if you would like!

𝑴𝒐𝒔𝒕 𝒐𝒇 𝒎𝒚 𝒓𝒆𝒄𝒊𝒑𝒆𝒔 𝒂𝒓𝒆 𝒉𝒊𝒅𝒅𝒆𝒏 𝒇𝒓𝒐𝒎 𝒚𝒐𝒖!! 𝒊𝒇 𝒚𝒐𝒖 𝒔𝒆𝒆 𝒕𝒉𝒊𝒔 𝒓𝒆𝒄𝒊𝒑𝒆 𝒔𝒂𝒚 (𝒀𝑼𝑴𝑴𝒀). 𝑰𝒇 𝒚𝒐𝒖 𝒅𝒐𝒏'𝒕 𝒘𝒆'𝒍𝒍 𝒄𝒐𝒎𝒑𝒍𝒆𝒕𝒆𝒍𝒚 𝒅𝒊𝒔𝒂𝒑𝒑𝒆𝒂𝒓 𝒇𝒓𝒐𝒎 𝒚𝒐𝒖𝒓 𝒏𝒆𝒘𝒔 𝒇𝒆𝒆𝒅. 𝑻𝒉𝒂𝒏𝒌 𝒚𝒐𝒖

Shrimp Corn Chowder Soup:🥣😋😍❤️
Ingredients:
2 tablespoons olive oil
1 pound shrimp peeled and deveined
1 teaspoon salt
½ teaspoon pepper
2 tablespoons butter
½ large onion chopped
2 large carrots sliced
2 stalks celery diced
2 tablespoons all-purpose flour
2 cloves garlic minced
1 teaspoon fresh rosemary minced
4 cups chicken stock
3 cups corn kernels
½ cup heavy cream
1 bay leaf optional
Instructions:
Add the olive oil to a Dutch oven or large soup pot and heat over medium-high heat.
Add the shrimp in a single layer and sprinkle with salt and pepper.
Cook the shrimp for 2 minutes per side until just barely pink.
Remove the shrimp and set aside in a bowl.
Add the butter to the same pot after removing the shrimp.
Add the diced onion, carrost, and celery and saute for 6-7 minutes until vegetables are tender.
Then add the flour, garlic, and rosemary.
Stir until the vegetables are coated in the flour and cook for about a minute.
Add one cup of broth and scrape the bottom of the pot with a wooden spoon to remove anything one the bottom (to prevent it from burning)
Add the remaining broth along with the corn, and bay leaf and bring to a boil over medium-high heat.
Reduce the heat to low and add in the heavy cream, stirring to combine well.
Add the shrimp back into the pot and cook for an additional 2 or 3 minutes until the shrimp are warm.
Prep Time: 5minutes | Cook Time: 25minutes | Total Time: 30minutes
Serving: 1serving | Calories: 520kcal

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Pioneer Woman Cheeseburger Pie
INGREDIENTS
1 large onion, chopped (1 cup)
1 pound ground beef
½ teaspoon salt
Ground black pepper, to taste
Garlic powder, to taste (optional)
1 cup grated Cheddar cheese
½ cup Original Bisquick mix (or all-purpose flour)
1 cup whole milk
2 large eggs
INSTRUCTIONS
Preheat the oven to 400°F. Grease a medium glass pie plate (9-inch) with vegetable oil.
In a large skillet, heat some oil over medium heat and fry the onion until soft, about 3 minutes.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 10 minutes. Drain any excess fat from the beef and season with salt, black pepper, and optionally, garlic powder.
Spread the cooked and seasoned beef mixture evenly into the prepared pie plate. Sprinkle the cheddar cheese over the beef layer.
In a small bowl, whisk together the Bisquick mix (or flour), milk, and eggs until combined. Pour this batter over the beef and cheese layers in the pie plate.
Bake for 20 to 25 minutes, or until a knife inserted in the center comes out clean.
Serve warm and enjoy this comforting slice of cheeseburger pie.

Nacho Cheese Beef Wrap

Ingredients:

1 pound lean ground beef
1 cup Nacho Cheese Sauce
½ cup Sour Cream
1 can Rotel (green chilis with diced tomatoes)
½ cup chopped green peppers
½ cup diced onions
1 packet Taco Seasoning Mix
Nacho Cheese flavored Doritos, crushed
4 flour tortilla wraps
Shredded lettuce

Directions:

Cook the Beef: Brown the ground beef in a skillet over medium heat until fully cooked. Drain any excess fat.

Add Vegetables: Add the chopped onions and green peppers to the skillet and cook for an additional 4 minutes until softened.
Season the Beef: Stir in the taco seasoning mix and cook according to the package instructions.

Prepare Cheese Mixture: In a separate bowl, mix together the Rotel and Nacho Cheese Sauce until well combined.

Assemble Wraps: Lay the flour tortillas flat on a clean surface. Spread a generous spoonful of the Nacho Cheese mixture down the center of each tortilla.

Add Fillings: Top the cheese mixture with a portion of the beef mixture. Add a dollop of sour cream, a sprinkle of diced onions and peppers, and a handful of crushed Doritos.

Wrap and Roll: Fold in the sides of the tortillas, then roll them up tightly like a burrito.

Toast Wraps: Heat a clean skillet over medium heat. Place the wraps seam side down in the skillet and toast until golden and crispy, about 2-3 minutes per side.

Serve: Serve the wraps immediately with shredded lettuce and any additional toppings. Enjoy!

Seafood Symphony Wrapped in Salmon 🐟

Ingredients:

• 4 salmon fillets, skinless
• 1/2 lb (225g) shrimp, peeled and deveined
• 1/2 lb (225g) scallops
• 1/2 cup crab meat, cooked
• 2 tbsp butter
• 1 garlic clove, minced
• 1/4 cup breadcrumbs
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh dill or parsley for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Melt butter in a skillet over medium heat. Sauté garlic until fragrant.
3. Add shrimp, scallops, and crab to the skillet. Cook until just done. Season with salt and pepper.
4. Mix breadcrumbs and Parmesan cheese, then sprinkle over the seafood.
5. Place each salmon fillet on a piece of parchment paper. Spoon the seafood mixture on top and wrap the salmon around it.
6. Bake for 20-25 minutes until the salmon is cooked through.
7. Garnish with dill or parsley before serving.
Notes:
• Serve with lemon butter sauce or a side of vegetables.
• Add some spinach to the seafood mixture for extra flavor.
Prep Time: 20 mins | Cooking Time: 25 mins | Total Time: 45 mins | Kcal: 450 per serving | Servings: 4😋❤️

🍗 𝐒𝐤𝐢𝐥𝐥𝐞𝐭 𝐆𝐚𝐫𝐥𝐢𝐜 𝐏𝐚𝐫𝐦𝐞𝐬𝐚𝐧 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐰𝐢𝐭𝐡 𝐂𝐫𝐢𝐬𝐩𝐲 𝐏𝐨𝐭𝐚𝐭𝐨𝐞𝐬 🥔

🍴 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

Main Ingredients:
🍗 4 boneless, skinless chicken thighs or breasts
🥔 1 lb baby potatoes, halved
🧈 4 tbsp butter, divided
🧄 4 cloves garlic, minced
🧀 1/2 cup grated Parmesan cheese
🌿 1 tsp Italian seasoning
🌶️ Salt, pepper, and red pepper flakes to taste
🌿 2 tbsp fresh parsley, chopped

📋 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Step 1️⃣: Prep the Chicken and Potatoes
🍗 Season chicken with salt, pepper, and Italian seasoning.
🥔 Toss halved potatoes with salt, pepper, and a drizzle of olive oil.
Step 2️⃣: Sear the Chicken
🍳 Heat 2 tbsp butter in a large skillet over medium heat.
🍗 Add chicken and cook for 5-6 minutes per side until golden and fully cooked. Remove and set aside.
Step 3️⃣: Cook the Potatoes
🧈 Add remaining butter to the skillet.
🥔 Add potatoes, cut side down, and cook until golden and crispy, about 5 minutes.
Step 4️⃣: Make the Garlic Parmesan Sauce
🧄 Add minced garlic to the skillet and cook until fragrant.
🧀 Sprinkle Parmesan cheese over the potatoes and chicken.
🌿 Return the chicken to the skillet and spoon garlic butter over it.
Step 5️⃣: Garnish and Serve
🍽️ Garnish with fresh parsley and a pinch of red pepper flakes for some heat. Serve hot!

⏳ Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
💪 Kcal: ~450 kcal per serving | Servings: 4

😍🍊 Luscious Cranberry Orange Loaf Cake

You’ve got to try this Cranberry Orange Loaf Cake! The combination of tart cranberries and sweet orange is amazing! 😍🍊
Ingredients:
1 ½ cups fresh cranberries
1 large orange, zested and juiced
1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
1 cup powdered sugar (for glaze)
2 tbsp orange juice (for glaze)
Orange slices and extra cranberries for garnish
Directions:

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract, orange zest, and sour cream.
Gradually add the dry ingredients to the wet mixture until just combined. Fold in the fresh cranberries.
Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and orange juice until smooth. Drizzle over the cooled cake.
Garnish with orange slices and extra cranberries before serving.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes

Kcal: 320 kcal | Servings: 8 servings

🍔 Garlic Parmesan Bacon Cheeseburger Bombs - your taste buds will thank you! 🍔

Ingredients:
1 lb ground beef
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup cooked bacon, crumbled
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 can refrigerated biscuit dough (8 biscuits)
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted
Chopped fresh parsley (for garnish)

Directions:

Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.

Prepare the Filling:
In a large mixing bowl, combine the ground beef, cream cheese, shredded cheddar cheese, crumbled bacon, garlic powder, onion powder, black pepper, and salt. Mix until well combined.

Assemble the Bombs:
Open the can of biscuit dough and separate the biscuits. Flatten each biscuit into a round disc and place about 2 tablespoons of the beef mixture in the center. Fold the edges over the filling and pinch to seal.

Bake:
Place the sealed bombs seam-side down on the prepared baking sheet. Brush the tops with melted butter and sprinkle with grated Parmesan cheese. Bake in the preheated oven for 15-20 minutes or until the biscuits are golden brown.

Garnish and Serve:
Remove from the oven and let them cool slightly. Garnish with chopped fresh parsley before serving. Enjoy your Garlic Parmesan Bacon Cheeseburger Bombs!

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 350 kcal per serving | Servings: 8 servings