Favorite Recipes

Spicy Jalapeño Popper Egg Rolls
Spice up your snack time with these Mini Jalapeño Popper Egg Rolls – crispy, cheesy, and delicious! 🌶️🧀
Ingredients:
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 4 jalapeños, seeded and diced
• 12 egg roll wrappers
• 1/2 cup cooked bacon bits
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying
Directions:
1. In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapeños, cooked bacon bits, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
2. Lay an egg roll wrapper on a clean surface. Place about 2 tablespoons of the jalapeño mixture in the center of the wrapper.
3. Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll up tightly. Seal the edges with a bit of water. Repeat with the remaining wrappers and filling.
4. Heat the vegetable oil in a deep fryer or large skillet to 350°F (175°C).
5. Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per batch.
6. Remove the egg rolls from the oil and drain on paper towels.
7. Serve hot, with your favorite dipping sauce.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 180 kcal per serving (based on 12 servings)

Mushroom Rice
Ingredients :
1 cup uncooked long grain white rice
10 ounce can condensed French onion soup
10 ounce can beef consommé
8 ounces fresh button or cremini mushrooms , sliced thin
1/4 cup butter , cut into several slices
1 teaspoon Worcestershire sauce
3 tablespoons grated Parmesan cheese , optional

Instructions:
Preheat oven to 425 degrees F. Coat an 8×8-inch baking dish with nonstick cooking spray.
In the prepared baking dish combine rice, French onion soup, beef consommé, mushrooms, and Worcestershire sauce.
Evenly place the slices of butter over the top of the rice mixture.
Cover tightly with foil; transfer to the oven and bake for 40 minutes.
Remove foil and sprinkle with the Parmesan cheese.
Place back in the oven, uncovered, for 20 minutes.
Let dish stand for 2-3 minutes, then fluff it with a fork. Serve and enjoy!

Chicken Scampi with Garlic Parmesan Rice
Ingredients:

For the Chicken:
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- Juice of 1 lemon
- 1/4 cup white wine (optional)
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley

For the Garlic Parmesan Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish

Directions:

For the Chicken:
1. Season the chicken strips with salt and pepper.
2. In a large skillet, heat olive oil over medium-high heat.
3. Add the seasoned chicken strips to the skillet and cook for 3-4 minutes per side until golden brown and cooked through.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add minced garlic and cook for 1 minute until fragrant.
6. Pour in chicken broth, lemon juice, and white wine (if using), scraping up any browned bits from the bottom of the skillet.
7. Simmer for 3-4 minutes to reduce the liquid slightly.
8. Stir in butter until melted and well combined.
9. Return the cooked chicken to the skillet, tossing to coat in the sauce.
10. Sprinkle chopped parsley over the chicken just before serving.

For the Garlic Parmesan Rice:
1. In a medium saucepan, combine rice, chicken broth, and minced garlic.
2. Bring to a boil over high heat, then reduce the heat to low.
3. Cover and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
4. Remove from heat and stir in grated Parmesan cheese.
5. Season with salt and pepper to taste.

To Serve:
1. Divide the garlic Parmesan rice among plates or bowls.
2. Top with chicken scampi and spoon some of the sauce over the chicken and rice.
3. Garnish with chopped fresh parsley.
4. Serve immediately and enjoy!

Chicken Ranch Sliders

Ingredient's:
4 cups cooked and shredded chicken
1 cup Ranch dressing
1/2 cup cooked and crumbled bacon
3 tablespoons Parmesan cheese
15 Hawaiian sweet rolls
2 cups shredded cheddar cheese
1/4 cup melted butter
1 teaspoon garlic powder

Directions:
Preheat and Prepare:
Preheat the oven to 350°F (175°C). Grease a 9×13 baking pan and place the bottom half of the sliced Hawaiian rolls inside.

Mix Chicken Filling:
In a mixing bowl, combine the shredded chicken, Ranch dressing, crumbled bacon, and Parmesan cheese until well mixed.
Layer Chicken Mixture:
Spread the chicken mixture evenly over the bottom half of the rolls in the baking pan.
Add Cheese and Top Rolls:
Sprinkle shredded cheddar cheese over the chicken mixture. Place the top half of the rolls on top to form sandwiches.
Brush with Garlic Butter:
In a small bowl, mix the melted butter with garlic powder. Brush the garlic butter over the top of the rolls.
Bake to Perfection:
Cover the pan with aluminum foil and bake in the preheated oven for 15 minutes, or until the cheese is melted and the sliders are heated through.
Serve and Enjoy:
Remove foil and serve the Chicken Bacon Ranch Sliders warm.

Bang Bang Chicken Skewers
Ingredients:
- Wooden skewers, soaked in water for 30 minutes
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ¼ cups (290 g) mayonnaise
- ⅔ cup Thai sweet chili sauce
- 2 teaspoons Sriracha, or more to taste
- 2 tablespoons honey
Directions:
1. In a large bowl, combine chicken cubes with olive oil, paprika, garlic powder, salt, and pepper. Toss to coat evenly.
2. Thread 4-5 chicken cubes onto each skewer.
3. In a separate bowl, mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey to make the bang bang sauce.
4. Brush half of the sauce over the chicken skewers.
5. Air fry at 400°F for 11-12 minutes, flipping halfway, until the internal temperature of the chicken reaches 165°F.

Vertical Pear Blue Cheese Salad!🍐🍐

Ingredients:
• 2 pears
• 4 cups mixed salad greens (such as lettuce, spinach, arugula)
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped walnuts
• 1/4 cup dried cranberries
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:
1. Wash and dry the pears. Cut each pear into thin vertical slices, removing the core and seeds.
2. In a large salad bowl, combine the mixed salad greens, crumbled blue cheese, chopped walnuts, and dried cranberries.
3. In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and pepper to make the dressing.
4. Pour the dressing over the salad ingredients in the bowl and toss gently to coat everything evenly.
5. Arrange the pear slices vertically on a serving plate or individual salad plates, leaning them against each other.
6. Spoon the dressed salad mixture onto the center of the pear slices, creating a vertical presentation.
7. Garnish with additional blue cheese crumbles, walnuts, and dried cranberries if desired.
8. Serve the Vertical Pear Blue Cheese Salad immediately as a delicious and elegant appetizer or side dish.

GARLIC BUTTER FLATBREAD

INGREDIENTS
350g of Flour
250g of Yogurt
1 tsp of Baking Powder
1 tsp of Salt
1 tsp of Sugar
2 cloves of Garlic
30g of Butter

INSTRUCTIONS
Prepare the Dough:
Sift the flour into a bowl and create a well in the middle. In this well, add the yogurt, baking powder, sugar, and salt. Mix the ingredients together, gradually incorporating the flour from the sides until completely absorbed.
Form the Balls:
Knead the mixture into a soft dough and divide it into 8 balls. Let them rest for 5 minutes.
Roll Out the Dough:
Roll each ball into a thin disk and stack them, placing a sheet of baking paper between each flatbread to prevent sticking.
Cooking the Flatbreads:
Heat a pan over medium/high heat (level 7-8 out of 9). Lightly oil it and cook each flatbread for approximately one minute on each side.
Garlic and Butter:
Once removed, grease generously with butter and rub with sliced garlic cloves. If you prefer, you can also chop the garlic and sprinkle it over the hot, freshly made flatbreads.
Serving:
Serve and consume immediately as the garlic and butter flatbreads tend to become harder once they cool down.

Cowboy dipping sauce

8 tablespoons salted butter, melted 1 whole lemon, juice and zest
5 cloves garlic, minced
1 medium shallot, minced
2 tablespoons dijon mustard
2 tablespoons parsley, minced
2 tablespoons cilantro, minced
1 tablespoon green onions, minced 1 tablespoon thyme, minced
¼ teaspoon smoked paprika
¼ teaspoon red pepper flakes
⅓ teaspoon cayenne pepper�1 tablespoon Worcestershire sauce
¼ teaspoon kosher salt (or to taste)
¼ teaspoon coarse ground black
pepper (or to taste)

INSTRUCTIONS
Add all ingredients to a bowl and whisk. Adjust seasonings to taste.�Store in the fridge in an airtight container until time to use. The flavors will develop over time.
Serve with steak, chicken, shrimp, pork, or fish. Enjoy!

This recipe can be stored in the fridge for up to 1 week. It can also be frozen for up to 6 months.

Popcorn bars

Soft rice crispy bars

3 tablespoons unsalted butter
1 can (14 ounces) sweetened condensed milk
1 bag (10 ounces) miniature marshmallows
6 cups (174 g) rice cereal
Instructions

Spray an 8×8-inch baking dish with nonstick cooking spray. Set aside.
In a large pot over medium heat, melt butter. Add sweetened condensed milk and stir to combine. Bring the mixture to a simmer, stirring constantly to prevent burning.

Add marshmallows, stirring frequently until melted.

Remove the pot from heat and fold in the rice cereal with a clean rubber spatula (I like to spray the spatula with nonstick spray to prevent sticking). Stir until well coated.
Transfer mixture into the prepared baking dish and press into an even layer.

Allow the bars to cool to room temperature before cutting and serving.

Potatoes in a white cheddar cheese sauce

4 medium-sized potatoes
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
Salt and pepper, to taste
1 cup shredded white cheddar cheese
Optional: Sprinkle bacon bits to top

Korean beef.

Crepe Batter
6 large eggs
1 tsp salt
1 Tbsp sugar
1 1/2 cups all purpose flour
4 cups milk
1/4 cup melted butter or oil

Creamy Cajun Chicken Pasta

Ingredients:
8 oz linguine pasta
2 boneless skinless chicken breasts
2 tsp olive oil
2 Tbsp unsalted butter
2 Tbsp cajun seasoning, divided, (or added to taste depending on the brand you use*)
3 garlic cloves, minced
2/3 cup diced tomatoes
1 1/2 cup heavy whipping cream
1/2 cup grated parmesan cheese
2 Tbsp parsley, finely chopped, to serve

Instructions:
Bring a large pot of water to a boil and add 1 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water then drain, cover, and keep warm.

Beat the chicken breasts so that they are even in thickness and season all over with 1½ Tbsp cajun seasoning.

In a large non-reactive skillet*, heat 2 tsp oil over medium-high heat. Once hot, add the chicken and sear on both sides. Turn heat down to low and saute until cooked through and 165˚F on a thermometer. Transfer to a cutting board, slice into thin strips, and cover to keep warm.

In the same skillet over medium heat, saute the butter and garlic for 30-60 seconds or until the garlic is fragrant. Add the diced tomatoes and saute another 2 minutes.

Add in the heavy whipping cream, add remaining cajun seasoning to taste, and parmesan cheese, and bring to a simmer. Season to taste if needed.

Add the sliced chicken and cooked pasta to the sauce and toss until combined and pasta and chicken are warmed through. Add warm reserved pasta water if desired to thin the sauce. Serve with freshly grated parmesan and chopped parsley.

6 servings

*If you are using a cajun seasoning that has a high salt content, start with half of the seasoning and add more to taste.

Smashburger Patty Melt

Ingredients for 2 Burgers:
1lb geound beef
8 slices american cheese
2 Brioche Buns
10oz bacon cooked and chopped
1 small onion sliced
1/8 cup brown sugar
2 T maple syrup
1 1/2 T apple cider vinegar
Sauce:
1/2 cup mayo
1/8 cup ketchup
2T mustard
2T diced pickle
2T chives
1T vinegar
1T bacon fat
Directions:

1. Combine grilled onions, bacon, brown sugar, syrup, and apple cider vinegar and cook down until a jam like consistency is formed. Set aside some bacon fat for sauce.

2. Smash balls of meat and season. Flip and add cheese. Add butter to griddle, put down your burger bun face down followed by sauce, cheese, burgers, bacon jam, more sauce, more cheese, and the top bun. Smash to grill then flip to grill the other side. Enjoy!

Creamy Turkey Gnocchi Soup

I prefer to substitute rotisserie chicken in place of Turkey.

1/4 cup butter
* 1 medium onion, diced
* 1 tablespoon garlic, minced
* 2 medium carrots, thinly sliced
* 1/4 cup all-purpose flour
* 2 1/2 cups vegetable or poultry broth
* 2 cups heavy cream or half-and-half
* 2 cups turkey breast, cooked and shredded
* 2 cups fresh baby spinach
* 1 (17.5-ounce) package potato gnocchi
* 1/2 teaspoon Italian seasoning
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon ground black pepper, or to taste

Directions
Step 1 -
In a large pot or a 4-quart Dutch oven, melt the butter over medium-high heat until it starts to bubble, about 1 minute.
Step 2 -Add the onion, the garlic, and the carrots, and sauté until tender, about 3-4 minutes.
Step 3 -Add the flour to the veggie mixture and stir well until evenly combined and thickened into a paste, about 1 minute.
Step 4 -Slowly stir the broth and the heavy cream into the veggie mixture, mixing well until smooth and bring the mixture to a boil, about 6-8 minutes.
Step 5 -Reduce the heat to medium.
Step 6 -Add the turkey, the spinach, the gnocchi, the Italian seasoning, the salt, and the pepper to the soup mixture.
Step 7 -Let the soup simmer, stirring occasionally to prevent anything from sticking to the bottom of the pot, until the gnocchi is cooked through according to package directions, about 2-3 minutes.
Step 8 -Ladle the soup into bowls and serve.

Korean beef. (This is one of my favorites)

Mix all the ingredients together with beef and cook on medium heat. Serve over rice and garnish with green onions thinly sliced.

Caramel Crispix
Ingredients
2 small boxes of Crispix Cereal
2 cups of butter
2 cups of brown sugar
½ cup Light Karo syrup
½ tsp Vanilla
½ tsp Baking Soda
Instructions
Melt butter in a sauce pan. Add brown sugar and bring to a boil. Add Karo syrup, vanilla and baking soda. Put the cereal in a large bowl then pour mixture over the cereal.

Asian Ramen noodle salad

“Marry Me Chicken”😋

Ingredients:

6 Chicken Thighs

Use ALL seasonings to your liking
Onion powder
Garlic powder
Cajun seasoning
Pepper
Paprika
Italian herbs
Olive oil

Sauce

2 tbsp Butter
2 Tbsp fresh minced Garlic
1/2cup Chicken broth
1/3 cup Heavy whipping cream
Sun dried Tomatoes
1 Tbsp White cooking wine
1/2 cup Fresh Shredded Parmesan or Italian cheese
Salt
Pepper
Italian herbs

Season & pansear Chicken thighs on both sides w/olive oil in skillet. Transfer to separate Pan. In same skillet start your sauce. Add butter & garlic, cook for about 3 mins. Add chicken broth, sun dried tomatoes and whipping cream. Add seasoning and allow to simmer. Add your cheese while constantly stirring. Pour sauce over chicken and bake in oven for 30-35min on 400 degrees. Serve over Mashed Potatoes ☺️

Sweet sand Salty Popcorn

13 to 16 cups popcorn , lightly salted (I just used skinny pop to make it easier

1 cup butter

16 ounce mini marshmallows

¾ cup light brown sugar , packed

Optional: 1/2 tsp vanilla, flake sea salt, 1/2 cup mini M&M's

Pour popcorn into a large bowl.

Melt butter and marshmallows in a large pan over medium-low heat.

Once the butter is melted, stir in brown sugar until it is dissolved (only about 1 minute). Then remove from heat and add vanilla if desired. Let sit a minute and then pour over the bowl of popcorn. Stir until the popcorn is completely coated. Add more popcorn until desired texture is reached.

Spread out onto wax paper and sprinkle with salt or M&M's if desired.

Ritz Carlton Pound Cake

3 cups all-purpose flour
1 Tbsp baking powder
¾ tsp salt
3 cups sugar
1 cup unsalted butter, room temperature
½ cup shortening, room temperature
5 large eggs
1 cup whole milk
6 Tbsp lemon juice
1 lemon, zested


Instructions:
Preheat oven to 350ºF. Spray or butter and flour a 15-cup Bundt pan.
Sift flour, baking powder and salt into medium bowl. Set aside.

Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.

Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.

Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.

Potato soup

6 PERS.

1 white cabbage

6 chicken fillets

3 carrots

12 thin-skinned potatoes

1 leek

2 chicken stock cubes

64g extra virgin olive oil

2 onions

1 clove

salt pepper

1

Wash the vegetables then peel them, except the potatoes.

2

Fry the chicken in an oiled frying pan for a quarter of an hour until browned. Once it is golden brown, cut it into small pieces and set aside.

3

Then coat a large pot with oil and bring to the fire. Sauté the peeled and sliced onions for 5 minutes, stirring regularly.

4

Add the cabbage cut into strips, the diced carrots and the leek into rings, then add a pinch of salt and pepper.

5

Steam the whole thing for 5 minutes, stirring occasionally.

6

Prick a potato with the clove, and pour the remaining quantity over the vegetables. Cover everything with water up to 3 cm above the vegetables then add the stock cubes.

7

Bring to a boil, and simmer over low heat for 30 minutes. Mix.

8

Add the chicken pieces and cook for 10 minutes. At the end of cooking, taste, then modify the seasoning according to your taste.

Rhubarb Fluff Salad!

View and print recipe: https://bit.ly/3gfpZ2K
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Easy, delicious and perfect for spring or summer!