May 2020

This Asian-inspired dinner is perfect to serve with vegetables and rice for a fast and wholesomely meal and is a healthy beef recipe made from lean ground beef fried with ginger, garlic, sesame oil, a touch of honey and lots of green onions. I mean lightening by “fast.” This Korean beef bowl with veggies is ready in about 20 minutes, and you will have your vegetables ready even sooner.

In Korea beef has always been very expensive, so beef dishes use the ingredient almost always moderately, often combined with vegetables (or wrapped in them.  Korean beef is your favorite Korean restaurant’s fast weeknight version. With ground beef instead of short ribs, a plate of sweet and spicy beef became easier. In Korean food, there are plenty of delicious flavors you don’t often see in west food. Their sesame oil is loved by them, their roasted seaweed umami and their gochujang, of course. If this red pepper paste has never been present before I recommend that you pick up and play with it! I use ingredients in my cupboard today to make this recipe simple and economical.

Ingredients:

1 pound lean ground beef

3/4 cup low-sodium soy sauce

1/2 cup packed dark brown sugar

1/2 yellow onion, diced

1/2 teaspoon fresh ginger, minced

3 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes,

1 tablespoon sesame oil

Directions:

Combine soy sauce, brown sugar, ginger, onion, garlic, and red pepper flakes in a small bowl.

Cook your ground beef with sesame oil in a saucepan, medium-high.

Pour over the meat and combine the soy sauce mixture. Allow a few minutes to simmer.

Serve with white rice.

Tip:

Chicken may be used to replace ground beef or chicken if it is not available at home by chance.

I add some coconut oil to my rice for this extra flavor and texture. As long as it suits your tastebuds, you can add anything you like to the recipe and of course follow the instructions above.

Korean Beef

Rebecca This Asian-inspired dinner is perfect to serve with vegetables and rice for a fast and wholesomely meal and is a healthy beef recipe made from lean ground beef fried with… Main Dish Recipes Korean Beef European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound lean ground beef
• 3/4 cup low-sodium soy sauce
• 1/2 cup packed dark brown sugar
• 1/2 yellow onion, diced
• 1/2 teaspoon fresh ginger, minced
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes,
• 1 tablespoon sesame oil

Instructions

Combine soy sauce, brown sugar, ginger, onion, garlic, and red pepper flakes in a small bowl.

Cook your ground beef with sesame oil in a saucepan, medium-high.

Pour over the meat and combine the soy sauce mixture. Allow a few minutes to simmer.

Serve with white rice.

Tip:

Chicken may be used to replace ground beef or chicken if it is not available at home by chance.

I add some coconut oil to my rice for this extra flavor and texture. As long as it suits your tastebuds, you can add anything you like to the recipe and of course follow the instructions above.

Meals like this give you every taste you love in your favorite classic dishes (a stuffed pepper casserole in this case) but together make it as easy for you and your wallet as these meals are also excellent budget-friendly.  You can also replace any other ground meat you like, grown turkey or chicken will also work very well. You could use crumbled tofu or two black or white bean cans to make the stuffed pepper recipe vegetarian.

Think of this casserole as deconstructed, stuffed peppers — a very fancy way to say, these are last-minute stuffed peppers that are readily available. This is a cross between classic stuffed pepper recipe and the all-time favorite Sausage and Rice Casserole, with an additional ooey-gooey, a casserole that has a comfort factor for good measurement/general happiness. The cheesy pepper casserole produces a huge amount, and the remains can be easily packaged for lunch and reheat it for faster dinner. I’ve got storage tips below for you. Make it for once, and for the rest of the week, you’ll thank yourself for doing it.

Ingredients:

1 lb. ground beef

1/2 onion, diced

3 cloves garlic, minced

1/2 cup green bell pepper

1/2 cup red bell pepper

14.5 oz tomatoes

3/4 cups white rice

2 cups beef broth

2 tbsp tomato paste

1 tsp Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

1 1/2 cups cheese

1 tbsp parsley

Directions:

Brown beef in a saucepan over medium heat with onion and garlic until it has cooked fully, crumbled, and is no longer pink. Drain any fat from it and remove it. Back on the heat, add bell peppers, tomatoes, rice, beef broth, tomato paste, Italian seasoning, salt, and pepper to the pan. Stir to mix and bring to boil the mixture.

Reduce heat to simmer, cover until rice is cooked through for about 18 minutes.

Separate the rice grains using a fork and top rice with grated cheese. Again cover and let the cheese melt at low temperatures. Use fresh parsley for garnishing, serve.

Ground Beef Stuffed Pepper Skillet

Rebecca Meals like this give you every taste you love in your favorite classic dishes (a stuffed pepper casserole in this case) but together make it as easy for you and… Main Dish Recipes Ground Beef Stuffed Pepper Skillet European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb. ground beef
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1/2 cup green bell pepper
• 1/2 cup red bell pepper
• 14.5 oz tomatoes
• 3/4 cups white rice
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups cheese
• 1 tbsp parsley

Instructions

Brown beef in a saucepan over medium heat with onion and garlic until it has cooked fully, crumbled, and is no longer pink. Drain any fat from it and remove it. Back on the heat, add bell peppers, tomatoes, rice, beef broth, tomato paste, Italian seasoning, salt, and pepper to the pan. Stir to mix and bring to boil the mixture.

Reduce heat to simmer, cover until rice is cooked through for about 18 minutes.

Separate the rice grains using a fork and top rice with grated cheese. Again cover and let the cheese melt at low temperatures. Use fresh parsley for garnishing, serve.

Take this world’s best garlic bread as a dresser or as a side drink, or only when the mood is good and enjoy the fine butter, cheesy, and garlic that has become a loved treasure for everyone. This cheesy, delicious garlic bread recipe is ready to serve in just 10 minutes, easy to make. So quick, and so simple. Making the bread is as simple as a baking recipe. It does not follow Muffin (the combination of wet ingredients into the combination of dry ingredients) but mixed like a cake, contrary to many rapid loaves of bread. I have debated whether to call it a cake because it has some features. It’s a bit of both, so any name can work.

Ingredients:

1 3/4 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup creamy peanut butter

1/2 cup packed brown sugar

1/4 cup vegetable oil

1 large egg

1 tsp vanilla paste or extract

3/4 cup of half and half, or buttermilk

1 1/3 cup semi-sweet or dark chocolate chips, divided

Directions:

Preheat the oven at about 350 F lightly grease with a slice of parchment paper on the 9×5 loaf pan, which allows you therefore easily lift it after baking.

Sift together baking powder, flour, baking soda, and salt and set aside.

In a mixing bowl, whisk or beat the peanut, sugar, oil, egg, and vanilla. Beat well until it blends uniformly.

Add half and half of the dry components to the bowl, start and finish with the dry mixture. Fold the chocolate chips into one cup.

Spread the batter in and smooth the top in your prepared pan. At this point, the batter will look a little greasy. Top with 1/3 c of chips and bake it for 50-55 minutes, or until the toothpick inserted near the center has no wet batter. I like to tend the bread with foil for 40 min so that the top isn’t too browned.

Leave the bread in the pan cool for 5 minutes, and raise it gently to a rack. Before slicing, try to let your bread cool down a little bit.

Chocolate Chip Peanut Butter Bread

Rebecca Take this world’s best garlic bread as a dresser or as a side drink, or only when the mood is good and enjoy the fine butter, cheesy, and garlic that… Main Dish Recipes Chocolate Chip Peanut Butter Bread European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup creamy peanut butter
• 1/2 cup packed brown sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla paste or extract
• 3/4 cup of half and half, or buttermilk
• 1 1/3 cup semi-sweet or dark chocolate chips, divided

Instructions

Preheat the oven at about 350 F lightly grease with a slice of parchment paper on the 9x5 loaf pan, which allows you therefore easily lift it after baking.

Sift together baking powder, flour, baking soda, and salt and set aside.

In a mixing bowl, whisk or beat the peanut, sugar, oil, egg, and vanilla. Beat well until it blends uniformly.

Add half and half of the dry components to the bowl, start and finish with the dry mixture. Fold the chocolate chips into one cup.

Spread the batter in and smooth the top in your prepared pan. At this point, the batter will look a little greasy. Top with 1/3 c of chips and bake it for 50-55 minutes, or until the toothpick inserted near the center has no wet batter. I like to tend the bread with foil for 40 min so that the top isn't too browned.

Leave the bread in the pan cool for 5 minutes, and raise it gently to a rack. Before slicing, try to let your bread cool down a little bit.

These iconic roasted potatoes are crispy and golden, with garlic butter parmesan and fluffy on the inside. Baby potters roasted with garlic, herbs, butter, and parmesan are quartered and delicious. Try them today in a meal, so easy to make.

Ingredients:

3 lbs (1.5 kg) of baby red potatoes, washed and quartered

1/4 cup (60ml) olive oil

6 large cloves (chopped or minced) garlic

Salt and fresh cracked black pepper

1 tbsp Italian seasoning

3/4 cup fresh grated Parmesan cheese

1/2 cup unsalted butter

Fresh chopped parsley, for garnish

1/2 cup crispy bacon bits (optional)

Directions:

For the roasting of your garlic potatoes, preheat the oven to 200 degrees C (400 degrees F) with garlic butter parmesan. Grease a big baking sheet and set aside with the non-adhesive spray or olive oil.

In boiling water, Parboil baby red potatoes to precook for 5-8 minutes. When roasting, they’ll be tenderer inside.

Put 1/4 cup of olive oil, garlic, salt, herbs, pepper, and parmesan cheese into a large bowl and combine. When the parmesan cheese absorbs most of it, add a little more olive oil.

Place in the garlic parmesan mixture in the parboiled potatoes to coat evenly.

Arrange the covered potatoes on the baking sheet in a single layer. On the lower rack of the oven, place the baking sheet. Bake the Parmesan garlic butter for 25 minutes, flip it with tongs or the spatula after 15 minutes, until the potatoes have browned and crisped on the edges.

Melt the butter in the microwave and add to the freshly cut parsley. Remove from the oven the roasted potatoes and add to the butter sauce. Add bacon bits, coat thoroughly, and immediately serve the bacon bits with parmesan garlic butter.

Tips:

For the roasting of your garlic potatoes, preheat the oven to 200 degrees C (400 degrees F) with garlic butter parmesan. Grease a big baking sheet and set aside with the non-adhesive spray or olive oil.

Parboil red potatoes in boiling water for 5 to 8 minutes before cooking. They will be more tender inside when roasting.

Combine 1/4 cup of olive oil, garlic, salt, herbs, pepper, and parmesan cheese in a large bowl, and blend. If the cheese has absorbed most of it, add a little more olive oil.

Roasted Garlic Butter Parmesan Potatoes

Rebecca These iconic roasted potatoes are crispy and golden, with garlic butter parmesan and fluffy on the inside. Baby potters roasted with garlic, herbs, butter, and parmesan are quartered and delicious.… Main Dish Recipes Roasted Garlic Butter Parmesan Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 lbs (1.5 kg) of baby red potatoes, washed and quartered
• 1/4 cup (60ml) olive oil
• 6 large cloves (chopped or minced) garlic
• Salt and fresh cracked black pepper
• 1 tbsp Italian seasoning
• 3/4 cup fresh grated Parmesan cheese
• 1/2 cup unsalted butter
• Fresh chopped parsley, for garnish
• 1/2 cup crispy bacon bits (optional)

Instructions

For the roasting of your garlic potatoes, preheat the oven to 200 degrees C (400 degrees F) with garlic butter parmesan. Grease a big baking sheet and set aside with the non-adhesive spray or olive oil.

In boiling water, Parboil baby red potatoes to precook for 5-8 minutes. When roasting, they'll be tenderer inside.

Put 1/4 cup of olive oil, garlic, salt, herbs, pepper, and parmesan cheese into a large bowl and combine. When the parmesan cheese absorbs most of it, add a little more olive oil.

Place in the garlic parmesan mixture in the parboiled potatoes to coat evenly.

Arrange the covered potatoes on the baking sheet in a single layer. On the lower rack of the oven, place the baking sheet. Bake the Parmesan garlic butter for 25 minutes, flip it with tongs or the spatula after 15 minutes, until the potatoes have browned and crisped on the edges.

Melt the butter in the microwave and add to the freshly cut parsley. Remove from the oven the roasted potatoes and add to the butter sauce. Add bacon bits, coat thoroughly, and immediately serve the bacon bits with parmesan garlic butter.

Tips:

For the roasting of your garlic potatoes, preheat the oven to 200 degrees C (400 degrees F) with garlic butter parmesan. Grease a big baking sheet and set aside with the non-adhesive spray or olive oil.

Parboil red potatoes in boiling water for 5 to 8 minutes before cooking. They will be more tender inside when roasting.

Combine 1/4 cup of olive oil, garlic, salt, herbs, pepper, and parmesan cheese in a large bowl, and blend. If the cheese has absorbed most of it, add a little more olive oil.

This home-made garlic bread is perfect to make this garlic bread a favorite of all. It is made of garlic, paprika, parsley, butter, parmesan, and mozzarella cheese. It is easy to make, cheese-y, and perfect for home-made spaghetti or easy shrimp-fed alfredo. Cheesy, butter, flavored garlic, Italian bread, to shame other recipes for garlic bread. Try this world’s best garlic bread as a dresser or as a side drink, or only when the mood is good and enjoy the fine butter, cheesy, and garlic that has become a loved treasure for everyone. This cheesy, delicious garlic bread recipe is ready to serve in just 10 minutes, easy to make. So quick, so simple.

Most cheesy garlic recipes are made with some Parmesan cheese in addition to mozzarella. Parmesan cheese brings a small amount of pizazz to your mouth and gives you extra taste. And there is no difference to that cheesy garlic bread, Parmesan cheese of course also is in this recipe.

Ingredients:

3/4 cup butter softened

1 tbsp minced garlic

1 tsp garlic powder

1 tbsp fresh parsley finely chopped

1/2 cup parmesan cheese

1 loaf (cut into 1/2 inch slices) Italian bread

1 tsp paprika

1/2 cup shredded mozzarella cheese

Directions:

Preheat oven at about 400 degrees.

Mix butter, minced garlic, garlic powder, parsley, and parmesan cheese in a small bowl.

Cut the Italian bread into 1/2 inch slices and spread over each piece the butter mixture.

Set on a baking tray.

Sprinkle over some paprika.

Bake for ten minutes until butter is melted and the bread is slightly toasted.

Sprinkle with mozzarella cheese and remove from oven.

Turn oven to broil, then return bread to the oven. Cook for 1-2 minuted until the edges into brown golden, and the cheese melts.

Note:

Keep an eye out for the grilling as the bread does not burn, and in a matter of minutes, you may pass from beautifully golden to burnt. Additionally, garnish with fresh parsley if you want.

World’s Best Cheesy Garlic Bread Recipe

Rebecca This home-made garlic bread is perfect to make this garlic bread a favorite of all. It is made of garlic, paprika, parsley, butter, parmesan, and mozzarella cheese. It is easy… Main Dish Recipes World’s Best Cheesy Garlic Bread Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3/4 cup butter softened
• 1 tbsp minced garlic
• 1 tsp garlic powder
• 1 tbsp fresh parsley finely chopped
• 1/2 cup parmesan cheese
• 1 loaf (cut into 1/2 inch slices) Italian bread
• 1 tsp paprika
• 1/2 cup shredded mozzarella cheese

Instructions

Preheat oven at about 400 degrees.

Mix butter, minced garlic, garlic powder, parsley, and parmesan cheese in a small bowl.

Cut the Italian bread into 1/2 inch slices and spread over each piece the butter mixture.

Set on a baking tray.

Sprinkle over some paprika.

Bake for ten minutes until butter is melted and the bread is slightly toasted.

Sprinkle with mozzarella cheese and remove from oven.

Turn oven to broil, then return bread to the oven. Cook for 1-2 minuted until the edges into brown golden, and the cheese melts.

Note:

Keep an eye out for the grilling as the bread does not burn, and in a matter of minutes, you may pass from beautifully golden to burnt. Additionally, garnish with fresh parsley if you want.

This delicious Parmesan Baked Oven is easy and requires no frying. This parmesan chicken is baked, so it’s healthy, fast, and easy! Make this baked crusted Parmesan chicken in about 30 minutes for dinner tonight. Parmesan Baked Chicken is healthy because it’s baked and not fried, so it has less oil. With the use of chicken breasts, it has a lot but less fat protein. I use my home-made sauce of marinara, not adding sugar. And you can check the type and amount of cheese you use. While I would rather use mozzarella whole milk, you can also use some skim (it doesn’t melt just as well, and I don’t think the calorie difference is very small) if you prefer. A serving of this Parmesan Baked Chicken has 436 calories, compared with a total of 1450 calories from Olive Gardens Chicken Parmesan.

Ingredients:

2 tbsp olive oil

2 chicken breasts (1 lb of chicken)

1 egg

1 cup panko bread crumbs

1/2 cup parmesan cheese fresh grated

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 cup marinara sauce

1 ½ cups shredded mozzarella

2 tbsp minced parsley optional, for garnish

Directions:

Prepare a baking sheet with foil, brush with olive oil. Adjust the oven rack from top space in the second. Preheat oven at about 400 degrees F.

Cut chicken breasts in half, pound to even thickness: cut it through the middle of the breast of the chicken, cut it as if you are opening a book, and make two pieces of the same dimensions.

Position it in a gallon-sized zip-top bag, stick it out and then pound it to even thickness with a food pound or rolling pin when the chicken breasts are cut in half. The chicken breasts can also be placed between two layers of a clamping wrap rather than a zip-top bag.

Dab with a paper towel to dry, then add salt and pepper to your chicken breasts.

Mix panko bread crumbs, grated parmesan, salt, pepper, garlic powder, oregano, and black pepper in one shallow dish.

Stir one egg in another shallow dish.

Dip a breast of chicken in the egg and then the crumb bread. Make sure the chicken breast is completely covered in the chicken mix and that the chicken is gently pressed with your hand. Onto a prepared baking sheet place the chicken breast, repeat with the other parts of the chicken.

In the second portion from the top rack in the oven, place the baking sheet. Bake until cooked for 15 minutes.

Toss Chicken, pour over each piece of chicken 1/4 cup of marinara sauce, and then add the cheese. Put back in the oven. Turn on the broiler. Cook until cheese has melted and browned, and chicken edges are turning brown, for 2-4 minutes.

Tip:

I advise buying and grating a wedge of parmesan cheese instead of buying pre-grated Parmesan cheese. Pregrated Parmesan containers often contain wood pulp, not to mention that they just don’t taste as good. You better buy a wing and use a Microplane to grill a wedge for real Parmigiano-Reggiano.

OVEN BAKED CHICKEN PARMESAN

Rebecca This delicious Parmesan Baked Oven is easy and requires no frying. This parmesan chicken is baked, so it’s healthy, fast, and easy! Make this baked crusted Parmesan chicken in about… Main Dish Recipes OVEN BAKED CHICKEN PARMESAN European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil
• 2 chicken breasts (1 lb of chicken)
• 1 egg
• 1 cup panko bread crumbs
• 1/2 cup parmesan cheese fresh grated
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup marinara sauce
• 1 ½ cups shredded mozzarella
• 2 tbsp minced parsley optional, for garnish

Instructions

Prepare a baking sheet with foil, brush with olive oil. Adjust the oven rack from top space in the second. Preheat oven at about 400 degrees F.

Cut chicken breasts in half, pound to even thickness: cut it through the middle of the breast of the chicken, cut it as if you are opening a book, and make two pieces of the same dimensions.

Position it in a gallon-sized zip-top bag, stick it out and then pound it to even thickness with a food pound or rolling pin when the chicken breasts are cut in half. The chicken breasts can also be placed between two layers of a clamping wrap rather than a zip-top bag.

Dab with a paper towel to dry, then add salt and pepper to your chicken breasts.

Mix panko bread crumbs, grated parmesan, salt, pepper, garlic powder, oregano, and black pepper in one shallow dish.

Stir one egg in another shallow dish.

Dip a breast of chicken in the egg and then the crumb bread. Make sure the chicken breast is completely covered in the chicken mix and that the chicken is gently pressed with your hand. Onto a prepared baking sheet place the chicken breast, repeat with the other parts of the chicken.

In the second portion from the top rack in the oven, place the baking sheet. Bake until cooked for 15 minutes.

Toss Chicken, pour over each piece of chicken 1/4 cup of marinara sauce, and then add the cheese. Put back in the oven. Turn on the broiler. Cook until cheese has melted and browned, and chicken edges are turning brown, for 2-4 minutes.

Tip:

I advise buying and grating a wedge of parmesan cheese instead of buying pre-grated Parmesan cheese. Pregrated Parmesan containers often contain wood pulp, not to mention that they just don't taste as good. You better buy a wing and use a Microplane to grill a wedge for real Parmigiano-Reggiano.

I’ve never been to New Orleans but I’ve heard a lot of great things, like this New Orlean’s Bread Pudding. They say it is one of the best in the Big Easy. I’m planning to visit when I can but since we can’t travel just yet, might as well, bring the Big Easy here, inside my kitchen, on my plate. This recipe is one of a kind but like the other recipes that I already shared, it’s very easy to make. You’ll be surprised by how delicious and priceless this is. Just preparing this I feel like I’m closer to New Orlean’s; sitting in one of the hotels by the terrace, drinking wine, and eating this yummy pudding.

Ingredients

1 loaf french bread

1 qt. TruMoo milk

3 eggs

1 1/2 cup sugar

1 Ocean Spray Craisins

2 tablespoons McCormick vanilla\

3 tablespoons butter

Bourbon Sauce

1 stick land O Lakes butter

1 cup Domino Sugar

1 Egg Land’s Best egg, beaten

3 tablespoons bourbon whiskey

How to make Drunken Bourbon Bread Pudding

Step 1: Rip the bread to pieces and soak them in milk for at least an hour.

Step 2: In a bowl, beat the eggs and add in the sugar and vanilla. Mix to combine.

Step 3: Pour in the beard mixture and stir in the raisins.

Step 4: In an oblong dish, melt 3 tablespoons of butter. Empty the pudding into the dish. Place inside the preheated oven and bake at 350 degrees for an hour.

Step 5: Once done, remove from the oven and let it cool.

Step 6: Then, cut it into serving cubes and place in bowls.

Step 7: Top them with bourbon sauce. Serve and enjoy!

To make the Bourbon Sauce

Step 1: Mix 1 cup of sugar, 1 stick of butter, 1 egg (beaten), and 3 tablespoons of Bourbon in a saucepan.

Step 2: Cook the sauce in low heat until the sugar has dissolved. Make sure to stir the sauce constantly.

Drunken Bourbon Bread Pudding - New Orlean's Bread Pudding

Rebecca I’ve never been to New Orleans but I’ve heard a lot of great things, like this New Orlean’s Bread Pudding. They say it is one of the best in the… Main Dish Recipes Drunken Bourbon Bread Pudding – New Orlean’s Bread Pudding European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 3 voted )

Ingredients

• 1 loaf french bread
• 1 qt. TruMoo milk
• 3 eggs
• 1 1/2 cup sugar
• 1 Ocean Spray Craisins
• 2 tablespoons McCormick vanilla\
• 3 tablespoons butter
• Bourbon Sauce
• 1 stick land O Lakes butter
• 1 cup Domino Sugar
• 1 Egg Land's Best egg, beaten
• 3 tablespoons bourbon whiskey

Instructions

Step 1: Rip the bread to pieces and soak them in milk for at least an hour.

Step 2: In a bowl, beat the eggs and add in the sugar and vanilla. Mix to combine.

Step 3: Pour in the beard mixture and stir in the raisins.

Step 4: In an oblong dish, melt 3 tablespoons of butter. Empty the pudding into the dish. Place inside the preheated oven and bake at 350 degrees for an hour.

Step 5: Once done, remove from the oven and let it cool.

Step 6: Then, cut it into serving cubes and place in bowls.

Step 7: Top them with bourbon sauce. Serve and enjoy!

To make the Bourbon Sauce

Step 1: Mix 1 cup of sugar, 1 stick of butter, 1 egg (beaten), and 3 tablespoons of Bourbon in a saucepan.

Step 2: Cook the sauce in low heat until the sugar has dissolved. Make sure to stir the sauce constantly.

My friend visited Georgia last year and she never stops talking about it since. I can’t remember all that she was babbling about but one thing is for sure Georgia’s Peach Cobbler caught my attention. She said it was the best cobbler she ever tasted! I was curious so I check for recipes online and found this. I’m glad I did because this is really what my friend described me to be. From what I read the best way to enjoy the peach cobbler is to make it from scratch. I cannot agree more, but don’t worry it’s very easy and the result is exquisite!

INGREDIENTS

6-8 fresh peaches, peeled and sliced

1 stick unsalted butter, melted

1 cup of flour

1 cup of sugar

1 cup of brown sugar

1 tbsp. baking powder

⅛ tsp. salt

1 cup of milk

1 tsp. vanilla extract

Juice from ½ lemon

How to make Georgia Peach Cobbler

Step 1: Prepare the oven by preheating it to 375 degrees F.

Step 2: In the center of a 9 x 13-inch baking dish, pour the melted butter, making sure to not spread it around the pan.

Step 3: Combine the flour, 1 cup sugar, salt, and baking powder in another bowl. Slowly pour in the milk and vanilla extract. Stir until incorporated. Then, pour in the batter over the butter. Do not stir.

Step 4: In a saucepan, put the brown sugar, peach slices, and lemon juice. Stir the ingredients frequently over high heat until the sugar is completely melted and the peaches have released their juices.

Step 5: Once done, pour in the peaches on top of the batter but do not mix.

Step 6: Place inside the preheated oven and bake for about 40 to 45 minutes or until the top of the cobbler is golden.

Step 7: Remove from the oven. Serve the cobbler warm or cold, doesn’t matter. Put a scoop of ice cream on top (if prefer). Enjoy!

Georgia Peach Cobbler

Rebecca My friend visited Georgia last year and she never stops talking about it since. I can’t remember all that she was babbling about but one thing is for sure Georgia’s… Main Dish Recipes Georgia Peach Cobbler European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.3/5

( 11 voted )

Ingredients

• 6-8 fresh peaches, peeled and sliced
• 1 stick unsalted butter, melted
• 1 cup of flour
• 1 cup of sugar
• 1 cup of brown sugar
• 1 tbsp. baking powder
• ⅛ tsp. salt
• 1 cup of milk
• 1 tsp. vanilla extract
• Juice from ½ lemon

Instructions

Step 1: Prepare the oven by preheating it to 375 degrees F.

Step 2: In the center of a 9 x 13-inch baking dish, pour the melted butter, making sure to not spread it around the pan.

Step 3: Combine the flour, 1 cup sugar, salt, and baking powder in another bowl. Slowly pour in the milk and vanilla extract. Stir until incorporated. Then, pour in the batter over the butter. Do not stir.

Step 4: In a saucepan, put the brown sugar, peach slices, and lemon juice. Stir the ingredients frequently over high heat until the sugar is completely melted and the peaches have released their juices.

Step 5: Once done, pour in the peaches on top of the batter but do not mix.

Step 6: Place inside the preheated oven and bake for about 40 to 45 minutes or until the top of the cobbler is golden.

Step 7: Remove from the oven. Serve the cobbler warm or cold, doesn't matter. Put a scoop of ice cream on top (if prefer). Enjoy!

The best appetizer that you will ever have is here! Today’s recipe includes my favorite food which is sausage. Who doesn’t like sausages, right? I don’t know about you but for me it is the best food! Anyway, I’ve come up with an amazing and very simple recipe that you can totally follow. By the way, It only has 5 ingredients. That’s it! I know! With very minimal things you can make such an amazing meal. I prepare this pretty much all the time! My kids love it, I love it, Our entire family can’t live without it! Just kidding. Sometimes I eat this together with rice, it’s really good. You can try a different dipping sauce as well. It also tastes good with Spaghetti and bread. Pretty much everything! Here’s another good thing about this Sausage hashbrown bites, last week I had cravings for a nice and hot Beef noodle soup so I made one. (One of these days I’ll teach you how.) It tasted really good but I realized I had Sausage Hashbrown leftovers in the fridge and before I knew it, I was eating it with the beef soup. Man, that was perfect! It gave the soup a different twist. It kind of tasted like the “Chicharon”. This may be weird to some of you but it’s just a suggestion. The Sausage bites are perfect as is. Anyway, enjoy this delicious treat and have a great one!

INGREDIENTS

1 lb ground breakfast sausage, uncooked

8 oz cream cheese, softened

1 1/2 cups Bisquick

1 1/2 cups cheddar cheese, shredded

4 cups shredded, frozen hashbrowns

How to make Sausage Hashbrown Bites

Step 1. Ready the oven and preheat 400 degrees F.

Step 2. Apply parchment paper into the baking sheet.

Step 3. Put cream cheese, hashbrowns, Bisquick, cheddar cheese, and sausage in a medium bowl. Stir until all ingredients are well-mixed.

Step 4. Scoop and form 1 1/2-inch ball shapes and transfer them into the baking sheet.

Step 5. Bake in the oven for 20-25 minutes or until the color turns brown. Serve hot!

Sausage Hashbrown Bites

Rebecca The best appetizer that you will ever have is here! Today’s recipe includes my favorite food which is sausage. Who doesn’t like sausages, right? I don’t know about you but… Main Dish Recipes Sausage Hashbrown Bites European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb ground breakfast sausage, uncooked
• 8 oz cream cheese, softened
• 1 1/2 cups Bisquick
• 1 1/2 cups cheddar cheese, shredded
• 4 cups shredded, frozen hashbrowns

Instructions

Step 1. Ready the oven and preheat 400 degrees F.

Step 2. Apply parchment paper into the baking sheet.

Step 3. Put cream cheese, hashbrowns, Bisquick, cheddar cheese, and sausage in a medium bowl. Stir until all ingredients are well-mixed.

Step 4. Scoop and form 1 1/2-inch ball shapes and transfer them into the baking sheet.

Step 5. Bake in the oven for 20-25 minutes or until the color turns brown. Serve hot!

I like pork chop because it’s very easy to cook and eat, it has the right amount of fat and meat in a slice. Scalloped potatoes on the other hand is my husbands favorite. That is why we like this recipe because it has our favorites in one flavorful, scrumptious meal. I have been cooking this Pork Chops and Scalloped Potatoes ever since we got married, whenever he is craving for scalloped potatoes and I want to eat pork chops this is the right dinner to serve. To make sure the meat is moist, you have to place the browned meat on the bottom of the pan with the sliced potatoes on top, and generously pour the sauce over. That is how I always make it because who would not want a moist meat.

Ingredients

3 tablespoons of butter, divided

1 ½ teaspoons of salt

¼ teaspoon of ground black pepper

3 tablespoons of all-purpose flour

1 (14.5 ounce) can of chicken broth

6 pork chops

6 cups thinly sliced potatoes

1 dash paprika

How to make Pork Chops and Scalloped Potatoes

Step 1: Prepare the oven by preheating it to 350 degrees F or 175 degrees C.

Step 2: Melt 1 tablespoon butter in a saucepan over medium heat.

Step 3: Sprinkle the salt and pepper, then, add in the flour. Empty the chicken broth, and cook while stirring until the mixture boils. Once boiling, remove from the heat and set aside.

Step 4: Put 1 tablespoon butter in a skillet and brown the pork chops.

Step 5: Meanwhile, ready the cooking dish. Grease it with the remaining tablespoon of butter.

Step 6: Layer the potatoes into the cooking dish, then, pour in the mixture over. Put the browned pork chops on top. Finish it off by sprinkling paprika on top.

Step 7: Cover the cooking dish and place it inside the preheated oven. Bake for an hour, then, remove the cover and bake for another 30 minutes.

Pork Chops and Scalloped Potatoes

Rebecca I like pork chop because it’s very easy to cook and eat, it has the right amount of fat and meat in a slice. Scalloped potatoes on the other hand… Main Dish Recipes Pork Chops and Scalloped Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.3/5

( 117 voted )

Ingredients

• 3 tablespoons of butter, divided
• 1 ½ teaspoons of salt
• ¼ teaspoon of ground black pepper
• 3 tablespoons of all-purpose flour
• 1 (14.5 ounce) can of chicken broth
• 6 pork chops
• 6 cups thinly sliced potatoes
• 1 dash paprika

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees F or 175 degrees C.

Step 2: Melt 1 tablespoon butter in a saucepan over medium heat.

Step 3: Sprinkle the salt and pepper, then, add in the flour. Empty the chicken broth, and cook while stirring until the mixture boils. Once boiling, remove from the heat and set aside.

Step 4: Put 1 tablespoon butter in a skillet and brown the pork chops.

Step 5: Meanwhile, ready the cooking dish. Grease it with the remaining tablespoon of butter.

Step 6: Layer the potatoes into the cooking dish, then, pour in the mixture over. Put the browned pork chops on top. Finish it off by sprinkling paprika on top.

Step 7: Cover the cooking dish and place it inside the preheated oven. Bake for an hour, then, remove the cover and bake for another 30 minutes.