May 2020

A dish of jalapeno cream cheese and shredded chicken is served in my favorite local Mexican restaurant. I experimented with and produced dishes containing both of these ingredients. These creamy enchiladas are probably as popular in your home as in my home. For this recipe, I have many requests. For marriages, I place the recipe as a present in a pleasant casserole dish.

Preparation time: 25 minutes
Cooking time: 1 hour and 15 minutes
Serves: 7

Ingredients:

3 skinless, boneless chicken breast halves

1 teaspoon cayenne pepper

½ teaspoon garlic powder

salt and ground black pepper to taste

2 tablespoons butter

1 large onion, minced

2 jalapeno peppers, seeded and minced

1 (8 oz) package cream cheese

1 tablespoon garlic powder

½ teaspoon cayenne pepper

½ teaspoon paprika

½ teaspoon chili powder

½ teaspoon ground cumin

1 (28 oz) can green enchilada sauce

7 flour tortillas

8 ounces shredded Monterey Jack cheese, divided

Directions:

Preheat oven at about 175 ° C (350 ° F).

Season chicken breasts with 1 tsp cayenne, 1/2 tsp garlic powder, salt, and black pepper. Set in a baking dish.

Put the chicken into the preheated oven and cook it for about 45 minutes, so that the juice is clear. Allow cool chicken, and shred using 2 forks. Put aside the chicken.

In a large saucepan, heat butter and simmer the onion and jalapenos for about 5 minutes; mix in a sliced cream from the cheese and allow the cheese to melt and soften. Mix cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin together. Mix chicken meat in the mixture; remove heat.

Pour the bottom of a 9×13 inch baking dish on half of the sauce of the green enchilada. Place the tortillas out on the surface and sprinkle with approximately 1 tablespoon Monterey Jack of cheese per tortilla, placing the chicken mixture down into a line in the center. Roll out the tortillas and add the rest of the sauce over the enchiladas to the dish, sift down on the sides. Sprinkle 4 ounces of Jack Monterey over the top of the remaining cheese.

In a preheated oven, bake it for 30 to 35 minutes or until filling is warm and cheese is melted.

Note:

When you cut the hot peppers, wear disposable gloves; the oils can burn your skin.

Jalapeno Cream Cheese Chicken Enchiladas

Rebecca A dish of jalapeno cream cheese and shredded chicken is served in my favorite local Mexican restaurant. I experimented with and produced dishes containing both of these ingredients. These creamy… Main Dish Recipes Jalapeno Cream Cheese Chicken Enchiladas European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 skinless, boneless chicken breast halves
• 1 teaspoon cayenne pepper
• ½ teaspoon garlic powder
• salt and ground black pepper to taste
• 2 tablespoons butter
• 1 large onion, minced
• 2 jalapeno peppers, seeded and minced
• 1 (8 oz) package cream cheese
• 1 tablespoon garlic powder
• ½ teaspoon cayenne pepper
• ½ teaspoon paprika
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• 1 (28 oz) can green enchilada sauce
• 7 flour tortillas
• 8 ounces shredded Monterey Jack cheese, divided

Instructions

Preheat oven at about 175 ° C (350 ° F).

Season chicken breasts with 1 tsp cayenne, 1/2 tsp garlic powder, salt, and black pepper. Set in a baking dish.

Put the chicken into the preheated oven and cook it for about 45 minutes, so that the juice is clear. Allow cool chicken, and shred using 2 forks. Put aside the chicken.

In a large saucepan, heat butter and simmer the onion and jalapenos for about 5 minutes; mix in a sliced cream from the cheese and allow the cheese to melt and soften. Mix cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin together. Mix chicken meat in the mixture; remove heat.

Pour the bottom of a 9x13 inch baking dish on half of the sauce of the green enchilada. Place the tortillas out on the surface and sprinkle with approximately 1 tablespoon Monterey Jack of cheese per tortilla, placing the chicken mixture down into a line in the center. Roll out the tortillas and add the rest of the sauce over the enchiladas to the dish, sift down on the sides. Sprinkle 4 ounces of Jack Monterey over the top of the remaining cheese.

In a preheated oven, bake it for 30 to 35 minutes or until filling is warm and cheese is melted.

Note:

When you cut the hot peppers, wear disposable gloves; the oils can burn your skin.

It is an American classic dish made by combining crabmeat with a white sauce or mayonnaise-based on the meal. The dish was invented in and around the Chesapeake Bay by the Colonial Americans. You can’t see Crab Imperial on the menu very often, what a shame. A timeless dish made of fresh lump-crab-meat, Crab Imperial. You’ll like how easy it is to almost as much as you love to eat this classic and ideal dish. You can use this dish with your favorite type of crabmeat to mix lobster, shrimp, mushrooms, and fish. And as soon as you taste my crab imperial’s decadent aroma, it will be your favorite recipe for all time.

In Imperial Sauce, egg yolks et seasonings, usually, include Old Bay, which is a mixture of mayonnaise. Serve for an elegant appetizer with crackers or baguette slices. If there’s any remains, it can create an omelet filling. The food provides important vitamins and minerals which encourage good health and can sometimes be part of your diet. There are a few drawbacks to crab food, but the benefits can overcome these dietary hazards and make crab an intelligent addition to your healthy food plan.

Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 1

Ingredients:

1 pound jumbo lump crabmeat (or lump)

1/2 cup mayonnaise

1 teaspoon sugar

1 heaping teaspoon old bay

1 teaspoon finely chopped Italian parsley

1 large egg lightly beaten

a squeeze of lemon juice

Directions:

1. For your imperial sauce, mix mayonnaise, egg, sugar, old bay, lemon juice, and parsley.

2. Crabmeat is gently folded into the imperial sauce and crab meat is not broken off. Use ramekins or small prep bowls to place portions in the baking dish. Bake for 20 minutes in 350 ° F oven (top turns golden brown). Just a few minutes before serving, allow to cool down and be more delicious as they cool slightly.

Maryland Jumbo Lump Crab Imperial

Rebecca It is an American classic dish made by combining crabmeat with a white sauce or mayonnaise-based on the meal. The dish was invented in and around the Chesapeake Bay by… Main Dish Recipes Maryland Jumbo Lump Crab Imperial European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound jumbo lump crabmeat (or lump)
• 1/2 cup mayonnaise
• 1 teaspoon sugar
• 1 heaping teaspoon old bay
• 1 teaspoon finely chopped Italian parsley
• 1 large egg lightly beaten
• a squeeze of lemon juice

Instructions

1. For your imperial sauce, mix mayonnaise, egg, sugar, old bay, lemon juice, and parsley.

2. Crabmeat is gently folded into the imperial sauce and crab meat is not broken off. Use ramekins or small prep bowls to place portions in the baking dish. Bake for 20 minutes in 350 ° F oven (top turns golden brown). Just a few minutes before serving, allow to cool down and be more delicious as they cool slightly.

The Lemon Meringue Pie grandmother is a simple old-fashioned recipe with fresh citrus juice. These recipes are a lemon pastry without corn starch but use the regular flour as a thickener instead. The taste is the perfect equation between sweet and tart, and for amateur bakers, the rustic appearance makes it the favorite one. The Grandma’s Lemon meringue pie is a treasure, not too tart and sweet.

This could be the simplest pie ever for lemon. There are a few rules you don’t have to follow. The recipe is simple and easy. To do this, you don’t have to wait until the perfect weather. Lemon Pie’s grandmother always comes out wonderful. In just a few minutes you make the true lemon filling with flour and egg yolks. The base of lemon is a lemon pudding. Try to skip the crust and meringue and just eat the pudding.

Ingredients:

1 cup white sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

2 lemons, juiced and zested

2 tablespoons butter

4 egg yolks, beaten

1 (9 inches) pie crust, baked

4 egg whites

6 tablespoons white sugar

Directions:

Preheat oven at about 350 degrees F (175 degrees C)

For the Filling:

Mix 1 cup of sugar, flour, cornstarch, and salt in a medium saucepan. Whisk together. Mix water, lemon juice, and lemon zest. Cook over medium-high heat, mix often until the mixture boils. Mix the butter. In a small bowl, place the egg yolks and gradually add 1/2 cup of hot sugar. Whisk the egg yolk onto the remaining sugar mixture. Bring to a boil and cook until thick. Remove from heat. Pour the filling into the pastry shell.

For Meringue:

Whip the egg whites until foamy in a large glass or metal bowl. Add sugar and whip until the peaks are stiff. Spread the mixture on the pie, stick the crust edges.

In the preheated oven, bake meringue for 10 minutes or until golden brown.

Grandma’s Lemon Meringue Pie

Rebecca The Lemon Meringue Pie grandmother is a simple old-fashioned recipe with fresh citrus juice. These recipes are a lemon pastry without corn starch but use the regular flour as a… Main Dish Recipes Grandma’s Lemon Meringue Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inches) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

Instructions

Preheat oven at about 350 degrees F (175 degrees C)

For the Filling:

Mix 1 cup of sugar, flour, cornstarch, and salt in a medium saucepan. Whisk together. Mix water, lemon juice, and lemon zest. Cook over medium-high heat, mix often until the mixture boils. Mix the butter. In a small bowl, place the egg yolks and gradually add 1/2 cup of hot sugar. Whisk the egg yolk onto the remaining sugar mixture. Bring to a boil and cook until thick. Remove from heat. Pour the filling into the pastry shell.

For Meringue:

Whip the egg whites until foamy in a large glass or metal bowl. Add sugar and whip until the peaks are stiff. Spread the mixture on the pie, stick the crust edges.

In the preheated oven, bake meringue for 10 minutes or until golden brown.

Can you think of something more beautiful than that of a beautiful pink cake with snowy white icing and some lush fresh strawberries?  If you’re a true fan of all strawberry desserts or strawberries and cream, or even strawberries, you’ve got to try this. It has a moist crumb, a strawberry flavor, and it offers so well a sweet layer of cream cheese. With this one, we’ve outdone ourselves.

This is a simple cake that is easily brought together in a bowl. You begin by briefly mixing the dry ingredients before adding the eggs, oil, and milk. In the batter, we used a strawberry-flavored jello mix because it gives the cake a more powerful and outstanding essence of strawberry. The fresh strawberries are also important as it adds a more natural and true strawberry taste, as well as a nice texture (it gives the cake that beautiful rich pink color).

Ingredients:

2 1/2 cups all-purpose flour

2 cups of sugar

1 cup of vegetable oil

1 cup strawberries, mashed and undrained

1 cup strawberries, thinly sliced

1/2 cup milk

4 eggs

1 box (3 oz) strawberry jello mix

1 teaspoon baking powder

1/2 teaspoon baking soda

Cream cheese frosting, for topping

Directions:

Preheat oven at about 350 ° F. Grease and flour a 9-inch baking dish then set aside.

Add sugar, baking powder, flour, baking soda, and jello in a large mixing bowl and mix until well blended with an electric mixer at a low speed.

Add milk, oil, and eggs and combine at low. Add strawberries, speed up to medium, and blend for 2 minutes. Fold the spatula or spoon in one-half sliced strawberries.

Put the batter in a prepared ban and cook for 35-40 minutes, or until the toothpick inserted in the center is clean.

Allow cooling completely for 5 minutes before turning onto a cable rack. Frost with frosting cream cheese and top with other strawberries in pieces.

Strawberries & Cream Cake

Rebecca Can you think of something more beautiful than that of a beautiful pink cake with snowy white icing and some lush fresh strawberries?  If you’re a true fan of all… Main Dish Recipes Strawberries & Cream Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups of sugar
• 1 cup of vegetable oil
• 1 cup strawberries, mashed and undrained
• 1 cup strawberries, thinly sliced
• 1/2 cup milk
• 4 eggs
• 1 box (3 oz) strawberry jello mix
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Cream cheese frosting, for topping

Instructions

Preheat oven at about 350 ° F. Grease and flour a 9-inch baking dish then set aside.

Add sugar, baking powder, flour, baking soda, and jello in a large mixing bowl and mix until well blended with an electric mixer at a low speed.

Add milk, oil, and eggs and combine at low. Add strawberries, speed up to medium, and blend for 2 minutes. Fold the spatula or spoon in one-half sliced strawberries.

Put the batter in a prepared ban and cook for 35-40 minutes, or until the toothpick inserted in the center is clean.

Allow cooling completely for 5 minutes before turning onto a cable rack. Frost with frosting cream cheese and top with other strawberries in pieces.

This cheesy, beefy meal is like lasagna, and cod rolls have been married. Hearty ground beef and tender chicken are simmered in savory tomatoes and a large layer of bubbly melted cheese is a reminiscent ooey-gooey cheese experience with you (that gives you all the fine flavor of an extra-large cold roll without any work). Although it goes from stove to oven, it’s all in one pot together. It’s your favorite cast iron skill to do perfectly. We love a fast and easy meal and it’s a painless food for cooking. All you do here is sprinkle some onion and brown the beef before you add cod and tomatoes and allow it to milk a little.

While it’s easy to love a meal, it needs to taste good too, which is not disappointing. A sweet tomato sauce and mozzarella go so well with their mild, earthy cold savor. It is a fast and low-carb meal that is a regular meal for every family weekend. It is comforting and it is good, and in no time at all, it’s on the table.

Ingredients:

1 pound ground beef

1 medium cabbage, cored and thinly sliced

1 can (14.5 oz) diced tomatoes

1 can (14.5 oz) crushed tomatoes

2 cups mozzarella cheese, grated

1 medium onion, diced

2 cloves garlic, minced

4 tablespoons olive oil

1 tsp dried oregano to taste, add more if desired

Sea salt and fresh ground pepper, to taste

Directions:

Preheat oven at about 400 ° F.

In a large ovenproof pot, heat olive oil over medium heat. Add onions and cook until soft and translucent for 5-7 minutes. Pour another 1 min. add garlic and cook.

Add beef ground and cook until the beef is no longer pink. Stir in chicken, tomatoes, oregano, and salt and pepper and sprinkle until chicken turns brown for about 10 minutes.

Cook grated cheese for 15 minutes and bake.

Cheesy Beef & Cabbage Skillet Casserole

Rebecca This cheesy, beefy meal is like lasagna, and cod rolls have been married. Hearty ground beef and tender chicken are simmered in savory tomatoes and a large layer of bubbly… Main Dish Recipes Cheesy Beef & Cabbage Skillet Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 4 voted )

Ingredients

• 1 pound ground beef
• 1 medium cabbage, cored and thinly sliced
• 1 can (14.5 oz) diced tomatoes
• 1 can (14.5 oz) crushed tomatoes
• 2 cups mozzarella cheese, grated
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 tablespoons olive oil
• 1 tsp dried oregano to taste, add more if desired
• Sea salt and fresh ground pepper, to taste

Instructions

Preheat oven at about 400 ° F.

In a large ovenproof pot, heat olive oil over medium heat. Add onions and cook until soft and translucent for 5-7 minutes. Pour another 1 min. add garlic and cook.

Add beef ground and cook until the beef is no longer pink. Stir in chicken, tomatoes, oregano, and salt and pepper and sprinkle until chicken turns brown for about 10 minutes.

Cook grated cheese for 15 minutes and bake.

We enjoy cooking a batch of the heart-felt meat sauce for Sunday evening meals, but this fast recipe is simple and slow-cooking. It is secret to add our favorite beef broth or dry red wine for a flavor of depth. Carrots offer sweet to cut tomatoes’ acidity, and usually, we shred our carrots or dice them, but keep them around for look and texture.

The aroma of this sauce of meat starts filling the house suddenly filled our kitchen. Everyone wishes to sneak a little taste, snack this delicious sauce with a spoon or a slice of bread. Food made from scratch isn’t required to prepare all day. This home-made sauce Spaghetti is a family staple for as long as I remember it. The tastes are fantastic and it is really simple.  We can enjoy the fresh homemade flavor without too much fuss with a few simple ingredients.

Ingredients:

1 tablespoon olive oil

1 small yellow onion, finely chopped

1 celery stalk, finely chopped

1 carrot, peeled and sliced

2 garlic cloves, minced

1 pound ground beef

2 teaspoons Italian seasoning

1 teaspoon salt

1/4 teaspoon black pepper

1 pinch crushed red pepper

1 c dry red wine or beef stock

1 (28 oz) can crushed tomatoes

2 tablespoons tomato paste

Directions:

In a heavy bowl, heat olive oil. Add onion, celery, carrot, garlic, and more. Cook for about 10 minutes, mixing over medium-high heat until vegetables start smoothing.

Remove ground beef, salt, black pepper, and red pepper crushed. Keep cooking in medium-high until the beef is not pink anymore. Divide ground beef into pieces while it is cooking.

Pour in wine or beef broth and stir thoroughly to take in any browned bits from the bottom of the pan.

Combine the crushed tomatoes with the paste of tomatoes. Bring to boil, heat to medium and stir occasionally, and keep cooking for 10 minutes.

Remove the sauce. from the heat and serve over pasta.

Easy Homemade Pasta Sauce

Rebecca We enjoy cooking a batch of the heart-felt meat sauce for Sunday evening meals, but this fast recipe is simple and slow-cooking. It is secret to add our favorite beef… Main Dish Recipes Easy Homemade Pasta Sauce European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 1 celery stalk, finely chopped
• 1 carrot, peeled and sliced
• 2 garlic cloves, minced
• 1 pound ground beef
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pinch crushed red pepper
• 1 c dry red wine or beef stock
• 1 (28 oz) can crushed tomatoes
• 2 tablespoons tomato paste

Instructions

In a heavy bowl, heat olive oil. Add onion, celery, carrot, garlic, and more. Cook for about 10 minutes, mixing over medium-high heat until vegetables start smoothing.

Remove ground beef, salt, black pepper, and red pepper crushed. Keep cooking in medium-high until the beef is not pink anymore. Divide ground beef into pieces while it is cooking.

Pour in wine or beef broth and stir thoroughly to take in any browned bits from the bottom of the pan.

Combine the crushed tomatoes with the paste of tomatoes. Bring to boil, heat to medium and stir occasionally, and keep cooking for 10 minutes.

Remove the sauce. from the heat and serve over pasta.

It is a comforting bowl of soup if there is anything that we most want when the weather is cold. A rustic autumn soup, tender potatoes and carrots, warm white beans and lots of herbs for taste, hits the spot of our recipe. It even has cauliflower flora that is just-tender to add texture. After a chill day of rasping, this is the perfect meal for us and it goes well with crusty bread or fresh biscuits.

I like to cut our vegetables small and cook fast, making this a wonderful weeknight meal recipe, and our remaining food is great for lunch the next day. Officially, the Soup season is here and we can’t wait to grab a bowl and immerse ourselves in this super simple and delicious autumn soup. A special first course is made of the rich, velvety soup, and root vegetables have flavors. You can serve this with your favorite fresh fruit juice, this is to give you refreshing sensation while eating this soup.

Ingredients:

4 medium of Yukon gold potatoes (peeled and diced)

1 (16 ounces) can of cannellini beans (drained and rinsed)

1 c cauliflower florets

2 medium carrots, peeled and sliced

2 medium celery stalks, sliced

1 medium yellow onion, chopped

2 medium cloves garlic, minced

5 cups chicken broth

2 tablespoons extra virgin olive oil

2 tablespoons fresh parsley, chopped

1 tablespoon fresh thyme, chopped

1/2 teaspoon pepper

1/2 teaspoon kosher salt

Directions:

Heat olive oil in a large pot for medium heat. Add onions and thyme and cook for about 5 minutes until the onions are translucent. Add onions and thyme and cook until the onions are translucent for about 5 minutes. Add the cauliflower, celery, and carrots.

Pour in the broth of chicken and let them cook. Add the cannellini bean and potatoes

Cook until potatoes are fork-tender for about 10 minutes. Add the salt, parsley, and pepper.

Rustic Autumn Vegetable Soup

Rebecca It is a comforting bowl of soup if there is anything that we most want when the weather is cold. A rustic autumn soup, tender potatoes and carrots, warm white… Main Dish Recipes Rustic Autumn Vegetable Soup European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 medium of Yukon gold potatoes (peeled and diced)
• 1 (16 ounces) can of cannellini beans (drained and rinsed)
• 1 c cauliflower florets
• 2 medium carrots, peeled and sliced
• 2 medium celery stalks, sliced
• 1 medium yellow onion, chopped
• 2 medium cloves garlic, minced
• 5 cups chicken broth
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1/2 teaspoon pepper
• 1/2 teaspoon kosher salt

Instructions

Heat olive oil in a large pot for medium heat. Add onions and thyme and cook for about 5 minutes until the onions are translucent. Add onions and thyme and cook until the onions are translucent for about 5 minutes. Add the cauliflower, celery, and carrots.

Pour in the broth of chicken and let them cook. Add the cannellini bean and potatoes

Cook until potatoes are fork-tender for about 10 minutes. Add the salt, parsley, and pepper.

Stuffed veggies are an easy to love thing. It is a method of cooking that takes a healthy and modest vegetable and increases its aroma and its appearance. This is our favorite way of cooking eggplant, squash, peppers, and tomatoes. You can play with fillings, using various kinds of meats and ingredients that talk to the current season. You can play with them. We love multi-purpose food and veggie is just that.

This makes it a pretty warm dinner even if it is not heavy; the rest of the evening won’t weigh you down. It’s only a delicious meal, a delicious meal. It’s also pretty darn healthy full of veggies and slender soil of turkey. The eggplant becomes soft and soft and takes on the magnificent flavor. When the juices are baked in the oven, the vegetables are released and each small boat gets savorily and juicy from the oven.

Ingredients:

3-4 small eggplants

1 lb ground turkey

1 1/2 cups Pecorino Romano cheese

1 medium tomato, chopped

1 small onion, diced

2 cloves garlic, minced

1 egg, beaten

4 tablespoons olive oil

2 tablespoons tomato paste

2 teaspoons dried basil

1 teaspoon dried oregano

1-2 teaspoons red chili flake (optional)

Salt (Kosher salt) and fresh ground pepper, to taste

Directions:

Preheat the oven to 350 ° F and put out an 8×12 inch baking dish.

Cut the eggplant halfway and remove the center, ensuring that the inside is sufficiently intact to form the eggplant when baked. Chop your eggplant and place them in the baking dish and arrange the eggplant for half.

Heat 2 olive oil tablespoons over medium heat in a large pot. Add onions, tomatoes, cut eggplants and sauté for 6-8 minutes until the onion is soft and translucent. Fill the tomato paste with garlic and cook for another 2 minutes. Transfer the vegetables to a large bowl to cool.

Add olive oil and ground turkey to the skillet. Add salt and chili flake (if used), basil, oregano to taste, and cook until the turkey is browned. Take it out from the heat.

After the turkey has refreshed slightly, add the beaten egg and 1⁄2 taste of cheese to the vegetable bowl. When necessary, season with extra salt and pepper.

Mix spoon with the remaining cheese. Half into the eggplant. Bake for about 50 minutes until melted cheese, and soft eggplant. Allow cooling for 5 min before serving.

Turkey Stuffed Eggplant Boats

Rebecca Stuffed veggies are an easy to love thing. It is a method of cooking that takes a healthy and modest vegetable and increases its aroma and its appearance. This is… Main Dish Recipes Turkey Stuffed Eggplant Boats European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3-4 small eggplants
• 1 lb ground turkey
• 1 1/2 cups Pecorino Romano cheese
• 1 medium tomato, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 egg, beaten
• 4 tablespoons olive oil
• 2 tablespoons tomato paste
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1-2 teaspoons red chili flake (optional)
• Salt (Kosher salt) and fresh ground pepper, to taste

Instructions

Preheat the oven to 350 ° F and put out an 8x12 inch baking dish.

Cut the eggplant halfway and remove the center, ensuring that the inside is sufficiently intact to form the eggplant when baked. Chop your eggplant and place them in the baking dish and arrange the eggplant for half.

Heat 2 olive oil tablespoons over medium heat in a large pot. Add onions, tomatoes, cut eggplants and sauté for 6-8 minutes until the onion is soft and translucent. Fill the tomato paste with garlic and cook for another 2 minutes. Transfer the vegetables to a large bowl to cool.

Add olive oil and ground turkey to the skillet. Add salt and chili flake (if used), basil, oregano to taste, and cook until the turkey is browned. Take it out from the heat.

After the turkey has refreshed slightly, add the beaten egg and 1⁄2 taste of cheese to the vegetable bowl. When necessary, season with extra salt and pepper.

Mix spoon with the remaining cheese. Half into the eggplant. Bake for about 50 minutes until melted cheese, and soft eggplant. Allow cooling for 5 min before serving.

One of our foods on busy weekdays is the cheesy chicken broccoli rice bake. All cooks into one platter and in just a few minutes this satisfying saucepan is ready for the oven. It is ideal for the nights when dinner isn’t the only thing that requires us to pay attention. Let’s get to our to-do list and put on the table a savory meal!

Who doesn’t love a great chicken and sorta dish with rice casserole? However, it’s all beautiful here, it’s quick, it’s ready to be served before you know it is dinner. This dish is nothing fancy, chicken, veggies, and rice are tops of melted cheddar. This hardy chicken and rice bake from our whole family is delicious. Recipes such as this are real treasures … this cheesy casserole gives you so much taste and satisfaction and hardly any effort. This Cheesy Chicken Broccoli Rice Pie is the best meal you can prepare throughout the week, this time-saving recipe is ideal for weekdays and a hit with both children and adults enjoy.

Ingredients:

1 pound boneless chicken breasts, diced

1 head broccoli, cut in florets

1 cup of frozen corn

2 medium carrots, peeled and chopped

1/2 small yellow onion, chopped

1 teaspoon minced garlic

1 cup white rice, uncooked

1 (10 1/2-ounce) can cream of chicken soup

3/4 cup water

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 cup cheddar cheese, shredded

Directions:

Preheat oven at about 375 ° F. Spray in a 3-quart dish with cooking spray.

In a prepared baking dish, whisk together the cream chicken soup and water. Add salt and pepper to taste. Mix well chicken, broccoli, and corn. Add carrots, onion, rice, and garlic. Stir well until fully combined.

Transfer on to a preheated oven for 55 to 60 minutes, covered with aluminum foil tightly. Remove the foil and add cheddar cheese on add. Put the dish in the oven 3 to 5 minutes until it has melted.

Cheesy Chicken And Broccoli Rice Bake

Rebecca One of our foods on busy weekdays is the cheesy chicken broccoli rice bake. All cooks into one platter and in just a few minutes this satisfying saucepan is ready… Main Dish Recipes Cheesy Chicken And Broccoli Rice Bake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound boneless chicken breasts, diced
• 1 head broccoli, cut in florets
• 1 cup of frozen corn
• 2 medium carrots, peeled and chopped
• 1/2 small yellow onion, chopped
• 1 teaspoon minced garlic
• 1 cup white rice, uncooked
• 1 (10 1/2-ounce) can cream of chicken soup
• 3/4 cup water
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup cheddar cheese, shredded

Instructions

Preheat oven at about 375 ° F. Spray in a 3-quart dish with cooking spray.

In a prepared baking dish, whisk together the cream chicken soup and water. Add salt and pepper to taste. Mix well chicken, broccoli, and corn. Add carrots, onion, rice, and garlic. Stir well until fully combined.

Transfer on to a preheated oven for 55 to 60 minutes, covered with aluminum foil tightly. Remove the foil and add cheddar cheese on add. Put the dish in the oven 3 to 5 minutes until it has melted

Old school comfort food is called Danish Pork Patties – or Karbonader. In Denmark, which is Grandma’s food, you might call it “Mormor Mad.” Grandma food is always comfort food and we’re all concerned here with comfort food, so that’s our way up the street. These may have been reserved for an event for Grandma, but along with some basic boiled potatoes, they are excellent. They are homey, savory, and flavorful.

You traditionally begin with ground pork, salt, and pepper. We want to improve the flavor a bit so that we throw in a little bit of thyme, some onions, and garlic powder. These few ingredients enhance something, but they’re not enough to get the traditional flavor overwhelmed. They’re unbelievably simple to cook. Just don’t crowd your pan, so they are all as crispy. It’s the type of food every grandma knows of, delicious and comfortable.

Ingredients:

1 lb ground pork

1 small onion, finely chopped

2 eggs, beaten

2 teaspoons dried thyme

1/2 teaspoon garlic powder

Freshly ground pepper and salt (Kosher salt) to taste

2 cups breadcrumbs

Oil, for frying

Directions:

In a medium bowl, add the soil of pork, onion, thyme, and garlic and sauté liberally. Mix the pork together and split into 8 patties of the same size.

In a deep dish, beat the eggs well. In another deep dish, combine the breadcrumbs with salt and pepper.

Dredge the pork patties, first through the egg mix, and then through the breadcrumbs to ensure that the whole patty in breadcrumbs. You can repeat the process for a second time if you want a thicker layer of coating, but usually dragging is enough.

Fill the bottom of a large pan, heat the olive oil in medium-high heat. Add patties if the oil is hot, do not crowd the pot, and cook on each side for about 5-8 minutes until golden brown.

Danish Breaded Pork Patties

Rebecca Old school comfort food is called Danish Pork Patties – or Karbonader. In Denmark, which is Grandma’s food, you might call it “Mormor Mad.” Grandma food is always comfort food… Main Dish Recipes Danish Breaded Pork Patties European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb ground pork
• 1 small onion, finely chopped
• 2 eggs, beaten
• 2 teaspoons dried thyme
• 1/2 teaspoon garlic powder
• Freshly ground pepper and salt (Kosher salt) to taste
• 2 cups breadcrumbs
• Oil, for frying

Instructions

In a medium bowl, add the soil of pork, onion, thyme, and garlic and sauté liberally. Mix the pork together and split into 8 patties of the same size.

In a deep dish, beat the eggs well. In another deep dish, combine the breadcrumbs with salt and pepper.

Dredge the pork patties, first through the egg mix, and then through the breadcrumbs to ensure that the whole patty in breadcrumbs. You can repeat the process for a second time if you want a thicker layer of coating, but usually dragging is enough.

Fill the bottom of a large pan, heat the olive oil in medium-high heat. Add patties if the oil is hot, do not crowd the pot, and cook on each side for about 5-8 minutes until golden brown.