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May 2020

Main Dish RecipesTips

Crock-Pot Chicken and Dumplings

by Rebecca
written by Rebecca

The bottoms of the biscuits are a bit doughy that we love. However, they still cooked, don’t worry. In my mind, nothing is more comfortable than a big chicken and knuckle bowl. Every chicken and dumplings version is honestly fine for me. I love everything. I love everything. I love the Chicken and Flat Chicken in a thick cotton broth. I love the big fluffy Bisquick Dumplings in a thinner cotton broth. I love the dumplings in a very thick and dense broth made with canned biscuits.

It works great because I’ve been capable of using frozen chicken breasts (which are a lot cheaper than your fresh counterparts – yet still just as delicious). Fresh chicken breasts can also be used. I decided that I wanted a thicker broth, so I tried a quick trick to make it happen with canned biscuits.

Preparation time: 10 minutes
Total time: 4 hours and 10 minutes
Serves: 4

Ingredients:

1 onion, chopped

1 1/4 lb. boneless skinless chicken breasts

1 tsp. dried oregano

Kosher salt

Freshly ground black pepper

2 (10.5-oz.) cans of cream chicken soup

2 c. low-sodium chicken broth

4 sprigs fresh thyme

1 bay leaf

2 stalks celery, chopped

2 large carrots, peeled and chopped

1 c. frozen peas, thawed

3 cloves garlic, minced

1 (16.3-oz.) can refrigerated biscuits

Directions:

Spread the onion in the bottom and then add the chicken to the top of the big slow cooker. Season to taste with oregano, salt, and pepper.

Add thyme and bay leaf and add over the soup and broth. Cook in high heat and cover, approximately 3 hours until the chicken is cooked.

Stir the thyme and baking leaf, then shred two forks of the chicken. Celery, carrots, garlic, and peas in a bowl. Cut pieces of biscuits and add to the chicken mixture. Spoon liquid on top of any cookies.

Cook high until tender, cook biscuits, mix every 30 minutes, approximately 1 hour to 1 hour 30 minutes more.

Crock-Pot Chicken and Dumplings

The bottoms of the biscuits are a bit doughy that we love. However, they still cooked, don’t worry. In my mind, nothing is more comfortable than a big chicken and… Main Dish Recipes Crock-Pot Chicken and Dumplings European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 onion, chopped
  • 1 1/4 lb. boneless skinless chicken breasts
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 2 (10.5-oz.) cans of cream chicken soup
  • 2 c. low-sodium chicken broth
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 2 stalks celery, chopped
  • 2 large carrots, peeled and chopped
  • 1 c. frozen peas, thawed
  • 3 cloves garlic, minced
  • 1 (16.3-oz.) can refrigerated biscuits

Instructions

Spread the onion in the bottom and then add the chicken to the top of the big slow cooker. Season to taste with oregano, salt, and pepper.

Add thyme and bay leaf and add over the soup and broth. Cook in high heat and cover, approximately 3 hours until the chicken is cooked.

Stir the thyme and baking leaf, then shred two forks of the chicken. Celery, carrots, garlic, and peas in a bowl. Cut pieces of biscuits and add to the chicken mixture. Spoon liquid on top of any cookies.

Cook high until tender, cook biscuits, mix every 30 minutes, approximately 1 hour to 1 hour 30 minutes more.

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Main Dish RecipesTips

Slow Cooker Chicken and Dumplings

by Rebecca
written by Rebecca

A favorite of my dish is slow cooker chicken, dumplings. The ingredients can easily be thrown into your cooker and you can have a large bowl of comfortable food ready for you when you return. I am certainly one of those who are happy to have soup throughout the year, but I enhance it when it’s fall and winter. I love my chicken gnocchi soup pretty much, but chicken and dumplings are my mom’s favorite.

This simple chicken crockpot and dumpling recipe simplify my life much. I use the canned cooky dough to make the recipe so straightforward, but it still tastes the same as those classic chicken and dumplings everybody loves. Probably the ultimate comfort food is chicken and dumplings. A rich creamy brothy gravel tender juicy and soft shredded chicks and dumplings. The creamy texture and savory taste of chicken soup are not beaten by anything. You can make your scratch copycat recipe, but for convenience, we use the canned stuff. This recipe uses a few short cuts so that it can be easily and quickly put together while it doesn’t skimp.

Ingredients:

2 lbs (boneless and skinless) of chicken breasts or thighs

1 sweet onion diced

1 clove garlic minced

2 cans of cream of chicken

3 cups chicken broth

1 teaspoon poultry seasoning

1 teaspoon dried parsley

1 teaspoon cracked black pepper

1 package 8-count refrigerated biscuit dough

Directions:

In a 6-quarter slow cooker, combine all the ingredients except the biscuit dough.

Cover and cook for 3 hours at high or 6 hours at low heat.

When you are cooking the chicken, use two forks to scrape the meat. Stir to blend.

Open the cookie can and press flat every cookie. Cut the cookies into narrow strips and add them to the cooker. Stir to mix.

Cover and cook for 1 hour or before cooking. Cook on high. When completed, the biscuits should be fluffy and light.

Serve straight away.

2 lbs (boneless and skinless) of chicken breasts or thighs 1 sweet onion diced 1 clove garlic minced 2 cans of cream of chicken 3 cups chicken broth 1 teaspoon poultry seasoning 1 teaspoon dried parsley 1 teaspoon cracked black pepper 1 package 8-count refrigerated biscuit dough

A favorite of my dish is slow cooker chicken, dumplings. The ingredients can easily be thrown into your cooker and you can have a large bowl of comfortable food ready… Main Dish Recipes Slow Cooker Chicken and Dumplings European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 lbs (boneless and skinless) of chicken breasts or thighs
  • 1 sweet onion diced
  • 1 clove garlic minced
  • 2 cans of cream of chicken
  • 3 cups chicken broth
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried parsley
  • 1 teaspoon cracked black pepper
  • 1 package 8-count refrigerated biscuit dough

Instructions

In a 6-quarter slow cooker, combine all the ingredients except the biscuit dough.

Cover and cook for 3 hours at high or 6 hours at low heat.

When you are cooking the chicken, use two forks to scrape the meat. Stir to blend.

Open the cookie can and press flat every cookie. Cut the cookies into narrow strips and add them to the cooker. Stir to mix.

Cover and cook for 1 hour or before cooking. Cook on high. When completed, the biscuits should be fluffy and light.

Serve straight away.

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Main Dish RecipesTips

Slow-Cooker Chicken Burrito Bowls

by Rebecca
written by Rebecca

This is my favorite slow cooker’s recipe, which takes less than five minutes and then rewards you at the end of the day for an exquisite and healthy dinner. These bowls are filled with chili-spiced brown rice, black beans, corn, and yes, tender chili bites. Everything is cooked right in the pot, so you only have to prepare a bowl and sprinkle with cheese.

I use my little three-quarter slow cooker to make this recipe. It is just large enough to fit everything in one go and allows the rice to grow while it cooks. If you have a bigger, slow boiler, I ‘d suggest you double the recipe and freeze half on any other food. Besides how easy it is to produce, one of the best things about this recipe is the blend of all tastes and ingredients while cooking. The chicken cooks are absorbed by the rice in a cumin-rich tomato broth. The deep seasoned and spicy aroma finishes each dough.

Ingredients:

1 to 1 1/2 lbs of chicken breasts or chicken thighs (boneless and skinless), or a mix of both parts

1 (14.5-oz) can of diced tomatoes

1 cup low-sodium chicken broth, add more as needed

2 teaspoons chili powder

2 teaspoons salt

1 teaspoon ground cumin

1 (15-oz) can of black beans, drained and rinsed

1 cup uncooked brown rice

1 cup frozen corn kernels

Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions shredded lettuce

Directions:

In a 2 1/2 to 3 1/2-quarter slow cooker, combine chicken, tomatoes diced and their juice, chicken broth, chili powder, salt, and cumin. Make sure that the chicken has liquid covered, and add extra spread if necessary. Cut and cook for 3 to 4 hours on the LOW setting.

Uncover the beans, rice, and corn, and stir in them. On the low setting, cover and continue to cook for 3 to 4 hours. Check the rice regularly during the last hour of cooking and mix once and twice to ensure that the rice is cooked evenly and if the mixture seems dry add more chicken broth. Cooking occurs when the rice is tender — but the liquid remains in a slow cooker, uncover and cook at the high level to allow the liquid to evaporate.

To cut the chicken into pieces of bite use 2 forks. You can do this by mixing it into the rice, or you can put the chicken into a clean cutting board if you prefer to keep separate. Add more salt or other seasonings if necessary. Serve burrito bowls with a range of toppings.

Slow-Cooker Chicken Burrito Bowls

This is my favorite slow cooker’s recipe, which takes less than five minutes and then rewards you at the end of the day for an exquisite and healthy dinner. These… Main Dish Recipes Slow-Cooker Chicken Burrito Bowls European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 to 1 1/2 lbs of chicken breasts or chicken thighs (boneless and skinless), or a mix of both parts
  • 1 (14.5-oz) can of diced tomatoes
  • 1 cup low-sodium chicken broth, add more as needed
  • 2 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 (15-oz) can of black beans, drained and rinsed
  • 1 cup uncooked brown rice
  • 1 cup frozen corn kernels
  • Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions shredded lettuce

Instructions

In a 2 1/2 to 3 1/2-quarter slow cooker, combine chicken, tomatoes diced and their juice, chicken broth, chili powder, salt, and cumin. Make sure that the chicken has liquid covered, and add extra spread if necessary. Cut and cook for 3 to 4 hours on the LOW setting.

Uncover the beans, rice, and corn, and stir in them. On the low setting, cover and continue to cook for 3 to 4 hours. Check the rice regularly during the last hour of cooking and mix once and twice to ensure that the rice is cooked evenly and if the mixture seems dry add more chicken broth. Cooking occurs when the rice is tender — but the liquid remains in a slow cooker, uncover and cook at the high level to allow the liquid to evaporate.

To cut the chicken into pieces of bite use 2 forks. You can do this by mixing it into the rice, or you can put the chicken into a clean cutting board if you prefer to keep separate. Add more salt or other seasonings if necessary. Serve burrito bowls with a range of toppings.

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Main Dish RecipesTips

Slow Cooker Beef Stew

by Rebecca
written by Rebecca

For cold fall and winter days, it’s completely perfect. It is incredibly cordial and tasteful. It’s a stew you want to make over and over again! It must be connected with a cold when we take our kids out for the fact that I like a warm, comforting stew before I go out and I like hot cacao when we come home. This slow method of cooking beef stew is my favorite method since it allows beef to melt in your mouth all the time and also gives them plenty of time to blend and get married into complete bliss.

Ingredients:

2 1/2 lbs of chuck roast (trimmed of excess fat and diced into 1-1/2 inch cubes)

2 1/2 Tbsp olive oil

Salt and freshly ground black pepper

1 large yellow onion, chopped

3 medium celery stalks, chopped

4 cloves garlic, minced

1/4 cup tomato paste

3 c low-sodium beef broth or chicken broth (divided)

1 Tbsp Worcestershire sauce

1 Tbsp low-sodium soy sauce

1 tbsp minced fresh thyme

1 (7-inch) or 3/4 tsp dried single sprig rosemary

1 1/2 lbs of yellow potatoes diced into 1 1/2-inch chunk

1 lb carrots (don’t use thin carrots), peeled and cut into 1-inch chunks

1 1/2 tbsp cornstarch, you can add more depending on how thick you want it to be

1 1/2 cups frozen petite peas

1/4 cup minced fresh parsley

Directions:

Heat 1 tbsp olive oil for medium-high heat, in a large heavy-bottomed pot. Dab the two sides with paper towels and savor them with salt and pepper to taste when working with half of the beef at the same time.

Cook until browned, then flip about 4 to 5 minutes halfway through. Put it in the slow cooker. In the saucepan, additionally, add 1 tbsp. oil. Repeat with remaining beef. Leave the excess oil in the saucepan.

Add 1/2 tbsp of remaining oil in skillet oil, reduce brass to medium. Stir in onions and celery, add garlic and saute for 3 min. Add tomato paste and cook for about 3 minutes, and stir constantly, for 1 minute.

Pour 1 cup of beef broth into skillet, add Worcestershire, soy sauce, rosemary, and thyme. In a slow cooker, add potatoes and carrots over the layer of beef and pour in broth and 2 cups of beef broth into potatoes. Season with salt and pepper lightly (finally add to your taste). Cook for 7-8 hours at low heat.

Whisk cornstarch in a small bowl with 1 1/2 tbsp cold water to smooth. Pour into a slow cooker and mix carefully, cover, and cook for 20 to 30 minutes at high heat until slightly thicker. Incorporate the peas and half the parsley. Serve warm and covered with the rest of the parsley.

Slow Cooker Beef Stew

For cold fall and winter days, it’s completely perfect. It is incredibly cordial and tasteful. It’s a stew you want to make over and over again! It must be connected… Main Dish Recipes Slow Cooker Beef Stew European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 1/2 lbs of chuck roast (trimmed of excess fat and diced into 1-1/2 inch cubes)
  • 2 1/2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 large yellow onion, chopped
  • 3 medium celery stalks, chopped
  • 4 cloves garlic, minced
  • 1/4 cup tomato paste
  • 3 c low-sodium beef broth or chicken broth (divided)
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp low-sodium soy sauce
  • 1 tbsp minced fresh thyme
  • 1 (7-inch) or 3/4 tsp dried single sprig rosemary
  • 1 1/2 lbs of yellow potatoes diced into 1 1/2-inch chunk
  • 1 lb carrots (don't use thin carrots), peeled and cut into 1-inch chunks
  • 1 1/2 tbsp cornstarch, you can add more depending on how thick you want it to be
  • 1 1/2 cups frozen petite peas
  • 1/4 cup minced fresh parsley

Instructions

Heat 1 tbsp olive oil for medium-high heat, in a large heavy-bottomed pot. Dab the two sides with paper towels and savor them with salt and pepper to taste when working with half of the beef at the same time.

Cook until browned, then flip about 4 to 5 minutes halfway through. Put it in the slow cooker. In the saucepan, additionally, add 1 tbsp. oil. Repeat with remaining beef. Leave the excess oil in the saucepan.

Add 1/2 tbsp of remaining oil in skillet oil, reduce brass to medium. Stir in onions and celery, add garlic and saute for 3 min. Add tomato paste and cook for about 3 minutes, and stir constantly, for 1 minute.

Pour 1 cup of beef broth into skillet, add Worcestershire, soy sauce, rosemary, and thyme. In a slow cooker, add potatoes and carrots over the layer of beef and pour in broth and 2 cups of beef broth into potatoes. Season with salt and pepper lightly (finally add to your taste). Cook for 7-8 hours at low heat.

Whisk cornstarch in a small bowl with 1 1/2 tbsp cold water to smooth. Pour into a slow cooker and mix carefully, cover, and cook for 20 to 30 minutes at high heat until slightly thicker. Incorporate the peas and half the parsley. Serve warm and covered with the rest of the parsley.

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Main Dish Recipes

Bacon Broccoli Salad with Raisins and Sunflower Seeds

by Rebecca
written by Rebecca

Raisins, sunflower seeds, and a smooth, slightly sweetened dressing of mayonnaise make this broccoli salad a delicious dish for every time. This version is a small change from the classic broccoli salad with frozen (thawed) peas. They add additional texture and flavor, but you can keep them away or use a combination of pea and carrot. Customize the salad and make it your favorite broccoli salad.

Walnuts or tanned pecans add the salad nicely, replace the seeds of the sunflower if you like them. A sweet, fruity, sweet, and dried cranberry or chopped dried cherries will add to raisins. Make the salad a couple of hours before serving, and cool it until it is chilled thoroughly. In a covered container in the fridge, store the remaining broccoli salad up to three days.

Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 12

Ingredient:

½ pound bacon

4 heads broccoli, cut into bite-size pieces

1 ½ cups raisins

1 ½ cups unsalted sunflower seeds

½ cup chopped onion

1 cup mayonnaise

¼ cup white sugar

¼ cup granular sucralose sweetener (such as Splenda®)

2 tablespoons white wine vinegar

Directions:

Place your bacon in a large skillet and cook for 10 minutes over medium to high heat. Drain slices of bacon and onto the paper towels and crumble.

In a large bowl, add bacon, broccoli, grapes, sunflower seeds, and onions.

In another bowl, whisk mayonnaise, sugar, sweetener, and vinegar until smooth. Place the mixture and toss to coat over broccoli. Cool until ready to be served.

Tip:

Combine the vegetables with the bacon in the serving bowl to make a day in advance. Combine the ingredients in a small bowl. Toss the dressing in the salad about an hour before serving time.

Substitute sunflower seeds with walnuts slipped pecans and slivered almonds. Toast the nuts with medium heat in a dry skillet. Cook, stirring until lightly browned and flavored.

Add a cup of shredded carrot and cut fresh celery to the salad for additional color and crunch.

Replace mayonnaise with greyish yogurt and use less bacon to lighten the salad a bit.

Replace the sugar, like the liquid sucralose or stevia, with a drop or two.

Bacon Broccoli Salad with Raisins and Sunflower Seeds

Raisins, sunflower seeds, and a smooth, slightly sweetened dressing of mayonnaise make this broccoli salad a delicious dish for every time. This version is a small change from the classic… Main Dish Recipes Bacon Broccoli Salad with Raisins and Sunflower Seeds European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • ½ pound bacon
  • 4 heads broccoli, cut into bite-size pieces
  • 1 ½ cups raisins
  • 1 ½ cups unsalted sunflower seeds
  • ½ cup chopped onion
  • 1 cup mayonnaise
  • ¼ cup white sugar
  • ¼ cup granular sucralose sweetener (such as Splenda®)
  • 2 tablespoons white wine vinegar

Instructions

Place your bacon in a large skillet and cook for 10 minutes over medium to high heat. Drain slices of bacon and onto the paper towels and crumble.

In a large bowl, add bacon, broccoli, grapes, sunflower seeds, and onions.

In another bowl, whisk mayonnaise, sugar, sweetener, and vinegar until smooth. Place the mixture and toss to coat over broccoli. Cool until ready to be served.

Tip:

Combine the vegetables with the bacon in the serving bowl to make a day in advance. Combine the ingredients in a small bowl. Toss the dressing in the salad about an hour before serving time.

Substitute sunflower seeds with walnuts slipped pecans and slivered almonds. Toast the nuts with medium heat in a dry skillet. Cook, stirring until lightly browned and flavored.

Add a cup of shredded carrot and cut fresh celery to the salad for additional color and crunch.

Replace mayonnaise with greyish yogurt and use less bacon to lighten the salad a bit.

Replace the sugar, like the liquid sucralose or stevia, with a drop or two.

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Main Dish Recipes

CHICKEN-BACON-RANCH BAKED PENNE

by Rebecca
written by Rebecca

I grew up with varieties of pasta dishes. I don’t know but for some reason my family just loves pasta. And one recipe that never fails to impress our taste buds is this Chicken-Bacon-Ranch Baked Penne. And just like the other pasta recipes that my Mom thought me, this too is very to make. I also love using different varieties of noodles/pasta for this like fusilli, rotini, or the classic penne. This pasta is full packed with cheese, chicken, bacon, ranch that’s been baked into a creamy casserole. For the chicken though, you can use leftover if any, or you can buy about 2lb of rotisserie chicken, it’ll make I think about 3 cups of meat already. And please don’t forget to sprinkle the top of the penne with chopped parsley for a fresh taste.

Ingredients

1 lb penne pasta, cooked and drained

2 cups of shredded cooked chicken

1 jar (15 oz) Alfredo pasta sauce

1/2 cup of ranch dressing

6 slices of chopped cooked bacon

2 cups of shredded mozzarella cheese (8 oz)

Chopped parsley (optional)

HOW TO MAKE CHICKEN-BACON-RANCH BAKED PENNE

Step 1: Prepare the oven by preheating it to 350 degrees F. Then, apply cooking spray onto a 13 x 9-inch pan.

Step 2: Combine1lb cooked penne pasta, 1 jar Alfredo sauce, half a cup of ranch dressing, and 2 cups of shredded cooked chicken. Mix well until all ingredients are well incorporated. Then, transfer into the prepared pan. Evenly spread the mixture.

Step 3: Sprinkle 6 slices chopped cooked bacon evenly over top, then dust with 2 cups or 8 oz of shredded mozzarella cheese. I like to use mozzarella cheese because it tastes good with this recipe but you can use any cheese you prefer.

Step 4: Chop the bacon into 6 slices and place on top of the mixture. Followed by 2 cups of shredded mozzarella cheese.

Step 5: Put in the oven and bake for 15 – 20 minutes until it appears to be foamy. Once done, remove from the oven and let it sit for about 5 minutes before you serve. Then, top with chopped parsley. Enjoy!

CHICKEN-BACON-RANCH BAKED PENNE

I grew up with varieties of pasta dishes. I don’t know but for some reason my family just loves pasta. And one recipe that never fails to impress our taste… Main Dish Recipes CHICKEN-BACON-RANCH BAKED PENNE European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 lb penne pasta, cooked and drained
  • 2 cups of shredded cooked chicken
  • 1 jar (15 oz) Alfredo pasta sauce
  • 1/2 cup of ranch dressing
  • 6 slices of chopped cooked bacon
  • 2 cups of shredded mozzarella cheese (8 oz)
  • Chopped parsley (optional)

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees F. Then, apply cooking spray onto a 13 x 9-inch pan.

Step 2: Combine1lb cooked penne pasta, 1 jar Alfredo sauce, half a cup of ranch dressing, and 2 cups of shredded cooked chicken. Mix well until all ingredients are well incorporated. Then, transfer into the prepared pan. Evenly spread the mixture.

Step 3: Sprinkle 6 slices chopped cooked bacon evenly over top, then dust with 2 cups or 8 oz of shredded mozzarella cheese. I like to use mozzarella cheese because it tastes good with this recipe but you can use any cheese you prefer.

Step 4: Chop the bacon into 6 slices and place on top of the mixture. Followed by 2 cups of shredded mozzarella cheese.

Step 5: Put in the oven and bake for 15 - 20 minutes until it appears to be foamy. Once done, remove from the oven and let it sit for about 5 minutes before you serve. Then, top with chopped parsley. Enjoy!

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Main Dish Recipes

Chicken Stuffed Jalapenos

by Rebecca
written by Rebecca

This recipe for a Chicken Stuffed Jalapenos is fairly easy to prepare. It’s a great appetizer with a little kick because of the Jalapeno peppers that go along really well with the creamy chicken filling. This is the crowd favorite and with no-fail amaze my friends whenever they come over for brunch or dinner. It’s so flavorful, cheesy, and delicious! The chicken with cheddar and cream cheese that melts when bake is nothing but perfect. And the cumin powder gives that rustic feel and contrasting flavor against the gooeyness of the cheese. This recipe is worth keeping and sharing. And without a question became my friends and family’s most requested dish. Sometimes I prepare this ahead by filling the jalapenos with the chicken mixture and storing them in the fridge. Then, bake it the next day for a hearty brunch or lunch. Finally, you can sprinkle some paprika or chili powder onto it if you’d like (before baking).

Ingredients:

4 oz cream cheese, softened

1 cup shredded cheddar cheese

2 tablespoon salsa

1 1/2 teaspoon ground cumin

1/4 teaspoon salt

1 cup finely shredded cooked chicken

12 medium jalapenos, halved and seeded

1 1/2 teaspoon paprika or chili powder, optional

How to make Chicken Stuffed Jalapenos

Step 1: Prepare the oven by preheating it to 400 degrees. And line a baking sheet with a foil.

Step 2: Put the cream cheese, cheddar cheese, salsa, cumin, and salt in a medium bowl. Mix until incorporated then stir in the chicken.

Step 3: Scoop 1 tablespoon of the chicken mixture into each jalapeno (cut in half), then, place each on the prepared baking sheet. Sprinkle with paprika or chili powder for a little kick (but this is optional, only if desired).

Step 4: Place inside the preheated oven and bake for 20 minutes or until golden brown.

Step 5: Once done, transfer into a serving plate. Serve and enjoy!

Chicken Stuffed Jalapenos

This recipe for a Chicken Stuffed Jalapenos is fairly easy to prepare. It’s a great appetizer with a little kick because of the Jalapeno peppers that go along really well… Main Dish Recipes Chicken Stuffed Jalapenos European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 2 tablespoon salsa
  • 1 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 cup finely shredded cooked chicken
  • 12 medium jalapenos, halved and seeded
  • 1 1/2 teaspoon paprika or chili powder, optional

Instructions

Step 1: Prepare the oven by preheating it to 400 degrees. And line a baking sheet with a foil.

Step 2: Put the cream cheese, cheddar cheese, salsa, cumin, and salt in a medium bowl. Mix until incorporated then stir in the chicken.

Step 3: Scoop 1 tablespoon of the chicken mixture into each jalapeno (cut in half), then, place each on the prepared baking sheet. Sprinkle with paprika or chili powder for a little kick (but this is optional, only if desired).

Step 4: Place inside the preheated oven and bake for 20 minutes or until golden brown.

Step 5: Once done, transfer into a serving plate. Serve and enjoy!

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Main Dish Recipes

Kentucky Biscuits

by Rebecca
written by Rebecca

I’m a little skeptical at first about this recipe. I mean I love biscuits but not plain biscuits. I always go for chocolate, caramel, or peanut butter cookies (my favorites!). But because I am trying to diverse my food choices I went to try it. And boy I was so wrong! This recipe for a Kentucky Biscuits is an absolute wonder. Good thing I gave it try because I love it! These biscuits are amazingly fluffy, savory, with a little sweetness that you can taste in every bite, and it is moist. I think this is an excellent base recipe for plain biscuits but you are welcome to try and pipe some butter, jam, or honey on it. What I love most about this recipe aside from this is way easy to make but it tastes exactly like Kentucky Fried Chicken’s biscuits!

Ingredients

2 cups of all-purpose flour

2 ½ teaspoons of baking powder

½ teaspoon of baking soda

1 dash salt

1 tablespoon of white sugar

½ cup of butter

¾ cup of buttermilk

How to make Kentucky Biscuits

Step 1: Prepare the oven by preheating it to 400 degrees F or 200 degrees C.

Step 2: Place the flour, baking powder, baking soda, salt, and sugar in a bowl. Mix until incorporated. Then, cut half of the butter into the mixture and mix until it resembles coarse crumbs. Pour in the buttermilk and mix.

Step 3: Knead the dough in a floured surface for 2 minutes and place into an ungreased baking sheet. Roll the dough into a 6 x 6-inch square, then, cut it into 12 equal sections. Make sure to not separate the pieces.

Step 4: Place inside the preheated oven and bake for about 15 minutes. Insert a toothpick in the middle of the square, when it comes out clean it is done. Remove from the oven and separate into biscuits. Best serve hot. Enjoy!

Kentucky Biscuits

I’m a little skeptical at first about this recipe. I mean I love biscuits but not plain biscuits. I always go for chocolate, caramel, or peanut butter cookies (my favorites!).… Main Dish Recipes Kentucky Biscuits European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 cups of all-purpose flour
  • 2 ½ teaspoons of baking powder
  • ½ teaspoon of baking soda
  • 1 dash salt
  • 1 tablespoon of white sugar
  • ½ cup of butter
  • ¾ cup of buttermilk

Instructions

Step 1: Prepare the oven by preheating it to 400 degrees F or 200 degrees C.

Step 2: Place the flour, baking powder, baking soda, salt, and sugar in a bowl. Mix until incorporated. Then, cut half of the butter into the mixture and mix until it resembles coarse crumbs. Pour in the buttermilk and mix.

Step 3: Knead the dough in a floured surface for 2 minutes and place into an ungreased baking sheet. Roll the dough into a 6 x 6-inch square, then, cut it into 12 equal sections. Make sure to not separate the pieces.

Step 4: Place inside the preheated oven and bake for about 15 minutes. Insert a toothpick in the middle of the square, when it comes out clean it is done. Remove from the oven and separate into biscuits. Best serve hot. Enjoy!

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Main Dish Recipes

Oklahoma Onion Burgers

by Rebecca
written by Rebecca

Say hello to the best burger you’re going to love! Dress it the way you want it to taste! The most important ingredients in this recipe are the beef and the onions. Slightly grilled onions are the best! They give a different delicious flavor. Every time you take a bite, you are gonna want to bite a thousand more! That is how good these burgers are. And you may want to try the double patty. It’s the best!

Ingredients

canola or vegetable oil, enough to lightly oil pan

1 lb. hamburger

1 – 2 sweet onions, very thinly sliced (about a third of an onion per burger or as you like)

salt

coarse ground black pepper

3 – 6 slices American cheese

3 – 6 hamburger buns, steamed or grilled

For the topping:

You can put any topping you desire like maybe whole leaves or chopped or shredded lettuce, tomato slices, sweet or dill pickle slices, mayo, ketchup, A.1. steak sauce, mustard, relish, or pepperoncini pepper rings.

How to make Oklahoma Onion Burgers

Step 1: Heat the grill and when it’s hot, apply grease or oil then put the 1/3 lb or 1/6 pound of beef. Use a spatula to gently flatten the meat.

Step 2: Chop the onions into thin pieces and sprinkle a little amount or a little handful over the top of the meat. Apply pressure using a spatula until the onions are slightly absorbed by the meat.

Step 3: Sprinkle salt and pepper to taste then let it cook.

Step 4: Check if the bottom of the meat has turned dark brown then scrape to the slightly burnt layer. Flip the meat and continue to cook for another minute or two to allow the onions to toast a little. (It’s perfect!)

Step 5: Put the buns on the grill and toast.

Step 6: Add the cheese on top until melted for another 1 or 2 minutes.

Step 7: Put the burger patty onto the bun and add the additional ingredients you want. Have fun!

Oklahoma Onion Burgers

Say hello to the best burger you’re going to love! Dress it the way you want it to taste! The most important ingredients in this recipe are the beef and… Main Dish Recipes Oklahoma Onion Burgers European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • canola or vegetable oil, enough to lightly oil pan
  • 1 lb. hamburger
  • 1 - 2 sweet onions, very thinly sliced (about a third of an onion per burger or as you like)
  • salt
  • coarse ground black pepper
  • 3 - 6 slices American cheese
  • 3 - 6 hamburger buns, steamed or grilled
  • For the topping:
  • You can put any topping you desire like maybe whole leaves or chopped or shredded lettuce, tomato slices, sweet or dill pickle slices, mayo, ketchup, A.1. steak sauce, mustard, relish, or pepperoncini pepper rings.

Instructions

Step 1: Heat the grill and when it's hot, apply grease or oil then put the 1/3 lb or 1/6 pound of beef. Use a spatula to gently flatten the meat.

Step 2: Chop the onions into thin pieces and sprinkle a little amount or a little handful over the top of the meat. Apply pressure using a spatula until the onions are slightly absorbed by the meat.

Step 3: Sprinkle salt and pepper to taste then let it cook.

Step 4: Check if the bottom of the meat has turned dark brown then scrape to the slightly burnt layer. Flip the meat and continue to cook for another minute or two to allow the onions to toast a little. (It's perfect!)

Step 5: Put the buns on the grill and toast.

Step 6: Add the cheese on top until melted for another 1 or 2 minutes.

Step 7: Put the burger patty onto the bun and add the additional ingredients you want. Have fun!

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Main Dish Recipes

Cream Cheese Peach Pie Delight

by Rebecca
written by Rebecca

This recipe is my Masterpiece! As easy as it looks, but the taste is incredible. I remember the first time I made this amazing pie. It was on holiday. My husband challenged me to copy the same peach pie that we had a few days before. I do love a challenge that is why I told him that I would make a much better version of it. It was pretty easy because I had the recipe with me. It surprised him that I was able to pull it off.

This recipe is the simplified version. I modified a little to give it my take. Be creative. Have fun and You are welcome!

Ingredients

1 package of white or yellow dry cake mix

1/3 c. butter, room temperature

2 large eggs, divided

29 ounce can of peach slices, drained

8 ounces of Cream Cheese, room temperature

1/3 c. sugar

1 tsp. Vanilla Extract

How to make Cream Cheese Peach Pie Delight

Step 1: Ready the oven then preheat to 350 degrees. Apply cooking spray onto a 13×9 pan. Mix butter, 1 egg, and cake mix in a large bowl then stir until all ingredients are incorporated. Scoop 1 1/2 cups of crumbs then set aside.

Step 2: Add the rest of the crumbs in the pan and spread evenly in the bottom part. Bake in the oven for 10 minutes.

Step 3: Slice the peach in pieces. (1 inch per piece.) I use canned peach because it bakes easily and shorter compared to fresh peach. Scoop the mixture and put it in the half baked crust.

Step 4: Add 1 egg, vanilla extract, cream cheese, and sugar in a large bowl. Whisk until well-mixed.

Step 5: Spread the mixture over the peach.

Step 6: Get the 1 1/2 crumbs that you set aside and sprinkle over the top layer.

Step 7: Refrigerate for 30 minutes or until chilled. Then serve!

Step 8: Put the leftovers back in the fridge.

Cream Cheese Peach Pie Delight

This recipe is my Masterpiece! As easy as it looks, but the taste is incredible. I remember the first time I made this amazing pie. It was on holiday. My… Main Dish Recipes Cream Cheese Peach Pie Delight European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 4.2/5
( 12 voted )

Ingredients

  • 1 package of white or yellow dry cake mix
  • 1/3 c. butter, room temperature
  • 2 large eggs, divided
  • 29 ounce can of peach slices, drained
  • 8 ounces of Cream Cheese, room temperature
  • 1/3 c. sugar
  • 1 tsp. Vanilla Extract

Instructions

Step 1: Ready the oven then preheat to 350 degrees. Apply cooking spray onto a 13x9 pan. Mix butter, 1 egg, and cake mix in a large bowl then stir until all ingredients are incorporated. Scoop 1 1/2 cups of crumbs then set aside.

Step 2: Add the rest of the crumbs in the pan and spread evenly in the bottom part. Bake in the oven for 10 minutes.

Step 3: Slice the peach in pieces. (1 inch per piece.) I use canned peach because it bakes easily and shorter compared to fresh peach. Scoop the mixture and put it in the half baked crust.

Step 4: Add 1 egg, vanilla extract, cream cheese, and sugar in a large bowl. Whisk until well-mixed.

Step 5: Spread the mixture over the peach.

Step 6: Get the 1 1/2 crumbs that you set aside and sprinkle over the top layer.

Step 7: Refrigerate for 30 minutes or until chilled. Then serve!

Step 8: Put the leftovers back in the fridge.

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