May 2020

This dish is the best! I recently discovered this while I was watching TV the other day. The first time I saw this it was like like love at first sight! So, I started making from scratch. Well, the first time I made this was not great at all. I forgot about it because I was busy doing other stuff. It was a disaster! So, the next day, I tried to cook it again. This time I was not going to let it become a huge fiasco. I waited for a couple of hours. I even set the time on my phone to remind me if it’s time to turn off the heat. (Haha!) then lo and behold, once I moved it out from the oven, I saw the same thing that I saw on the TV! it was awesome! It tasted the way I imagined it. I want to share it with you so you’d know how satisfied I am with this dish! Follow these steps that I made simple for you. Have fun!

INGREDIENTS

1 1/2 pounds lean ground beef

1 onion, chopped

1 clove garlic, minced

1 (15-ounce) can tomato sauce

1 can stewed tomatoes

1 tsp. oregano

1 tsp. Italian seasoning

salt and pepper

10-ounce frozen spinach, thawed (I used fresh spinach) (optional)

16-ounce bowtie pasta, cooked

1/2 c. parmesan cheese, shredded

1 1/2 c. mozzarella, shredded

How to make Crock Pot Ravioli Casserole

In a skillet, add oil and saute garlic and onion until translucent. Add the ground beef and stir until you achieve a brown color. Remove from the heat.

Pour the sauteed beef in the crock-pot and add the seasonings, sauce, and tomatoes.

Turn the heat to low and cook for 6-7 hours. In the last 30 minutes, add the remaining 4  ingredients then turn the heat to high.

Add in the pasta, spinach, 1 cup of mozzarella, and parmesan and stir until well-mixed. Top with the 1/2 cup of mozzarella to melt.

Crock Pot Ravioli Casserole

Rebecca This dish is the best! I recently discovered this while I was watching TV the other day. The first time I saw this it was like like love at first… Main Dish Recipes Crock Pot Ravioli Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 pounds lean ground beef
• 1 onion, chopped
• 1 clove garlic, minced
• 1 (15-ounce) can tomato sauce
• 1 can stewed tomatoes
• 1 tsp. oregano
• 1 tsp. Italian seasoning
• salt and pepper
• 10-ounce frozen spinach, thawed (I used fresh spinach) (optional)
• 16-ounce bowtie pasta, cooked
• 1/2 c. parmesan cheese, shredded
• 1 1/2 c. mozzarella, shredded

Instructions

In a skillet, add oil and saute garlic and onion until translucent. Add the ground beef and stir until you achieve a brown color. Remove from the heat.

Pour the sauteed beef in the crock-pot and add the seasonings, sauce, and tomatoes.

Turn the heat to low and cook for 6-7 hours. In the last 30 minutes, add the remaining 4  ingredients then turn the heat to high.

Add in the pasta, spinach, 1 cup of mozzarella, and parmesan and stir until well-mixed. Top with the 1/2 cup of mozzarella to melt.

This is the best Lemon Bundt Cake you’ll ever taste! It’s rich, buttery, and fluffy which is what we all want for a cake. A simple dessert that’s sweet and glazes in an undeniably delicious lemon tart.

Ingredients

For the Cake

3 cups of all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 c. (2 sticks) unsalted Challenge butter, at room temperature

2 c. sugar

Zest of 1 lemon (about 1 Tbsp.)

4 eggs

1/2 tsp. vanilla extract

1/2 c. milk (any but non-fat)

1/2 c. sour cream (full fat preferred)

1 tablespoon fresh lemon juice

For the Glaze

2 tablespoons Challenge butter, melted

1 c. powdered sugar

1 tablespoon fresh lemon juice

How to make Lemon Bundt Cake

Prepare the cake

Prepare the oven by preheating it to 325 degrees F.

Make sure to thoroughly grease and flour the bundt pan so it’ll be easier to remove the baked cake.

Whisk the flour, baking powder, baking soda, and salt in a medium bowl.

Blend the butter with an electric mixer until smooth.

Add the sugar to the butter and beat for 1-2 minutes on medium speed or until light and fluffy.

Now, add the lemon zest and the eggs one at a time while still mixing with a few seconds interval.

Pour half of the flour mixture while mixing slowly. Then, add the vanilla and milk.

Add the remaining flour, sour cream, and lemon juice.

Mix just until the ingredients are well-blended.

Scoop the batter into the greased and floured pan. Smooth the top with a spatula.

Place inside the oven and bake for 60-70 minutes. Insert a toothpick in the middle, when it comes out clean your cake is done.

Don’t remove the cake yet from the bundt pan. Let it cool for about an hour.

Using a small spatula, carefully loosen the cake around the center and edges of the pan. Invert the pan and transfer the cake to a serving plate.

Prepare the glaze

In a medium-sized bowl, melt the butter then add the powdered sugar. Whisk until combined.

Add the lemon juice and mix. Adjust the thickness of the glaze as desired (it thickens as it sits at room temperature).

Lemon Bundt Cake

Rebecca This is the best Lemon Bundt Cake you’ll ever taste! It’s rich, buttery, and fluffy which is what we all want for a cake. A simple dessert that’s sweet and… Main Dish Recipes Lemon Bundt Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Cake
• 3 cups of all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 c. (2 sticks) unsalted Challenge butter, at room temperature
• 2 c. sugar
• Zest of 1 lemon (about 1 Tbsp.)
• 4 eggs
• 1/2 tsp. vanilla extract
• 1/2 c. milk (any but non-fat)
• 1/2 c. sour cream (full fat preferred)
• 1 tablespoon fresh lemon juice
• For the Glaze
• 2 tablespoons Challenge butter, melted
• 1 c. powdered sugar
• 1 tablespoon fresh lemon juice

Instructions

Prepare the cake

Prepare the oven by preheating it to 325 degrees F.

Make sure to thoroughly grease and flour the bundt pan so it'll be easier to remove the baked cake.

Whisk the flour, baking powder, baking soda, and salt in a medium bowl.

Blend the butter with an electric mixer until smooth.

Add the sugar to the butter and beat for 1-2 minutes on medium speed or until light and fluffy.

Now, add the lemon zest and the eggs one at a time while still mixing with a few seconds interval.

Pour half of the flour mixture while mixing slowly. Then, add the vanilla and milk.

Add the remaining flour, sour cream, and lemon juice.

Mix just until the ingredients are well-blended.

Scoop the batter into the greased and floured pan. Smooth the top with a spatula.

Place inside the oven and bake for 60-70 minutes. Insert a toothpick in the middle, when it comes out clean your cake is done.

Don't remove the cake yet from the bundt pan. Let it cool for about an hour.

Using a small spatula, carefully loosen the cake around the center and edges of the pan. Invert the pan and transfer the cake to a serving plate.

Prepare the glaze

In a medium-sized bowl, melt the butter then add the powdered sugar. Whisk until combined.

Add the lemon juice and mix. Adjust the thickness of the glaze as desired (it thickens as it sits at room temperature).

Anyone craving for pasta and chicken? Good for you! Today’s recipe involves these two ingredients. I remember, my mom used to make this same dish. She taught me how to bake it. Now, I get to share it with you! Dinner will be awesome tonight if you follow these steps. This dish is a hit every time I cook it at home. My kids can’t get enough of this incredibly delicious dish. Just the other day, when I was in the kitchen preparing dinner, my youngest child came to me and told me to cook his favorite food. This Chicken-Alfredo Baked Penne! How could I say no? So, dinner was his favorite food. His reaction was gold! He kissed me and thank me! Aww. Kids, huh?

By the way, in this recipe, you’ll only be needing 5 ingredients for the Penne! Give this recipe a try and I promise it’s gonna be great! Enjoy!

INGREDIENTS

24 oz of uncooked penne pasta (1 1/2 boxes)

2 Tbsp. olive oil

2 lb uncooked chicken tenders (not breaded), cut into chunks

Salt and pepper to taste

1 bag (12 oz) Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts, thawed

2 jars (16 oz each) Alfredo sauce

2 cups of shredded mozzarella cheese (8 oz)

How to make Chicken-Alfredo Baked Penne

Ready the oven and preheat to 350 degrees F. Pour 2 tablespoons of olive oil in a 10-12 inch sauté pan or skillet and turn the heat to medium. Cut the 2lb raw chicken and add it into the pan. Season with salt and pepper then cook for 5-7 minutes. Check if the center of the chicken is no longer pink.

Add the chicken on top of the drained and cooked pasta. Add the bag of thawed Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts. Toss and mix until all ingredients are well incorporated. Top with 2 jars of Alfredo sauce then stir.

Spread the mixture evenly in an ungreased 13×9-inch glass baking dish. Top with 2 cups of shredded mozzarella cheese.

Place in the oven and bake for 18-20 minutes. Check if the cheese has melted if you have a bubbly mixture.

Chicken-Alfredo Baked Penne

Rebecca Anyone craving for pasta and chicken? Good for you! Today’s recipe involves these two ingredients. I remember, my mom used to make this same dish. She taught me how to… Main Dish Recipes Chicken-Alfredo Baked Penne European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 24 oz of uncooked penne pasta (1 1/2 boxes)
• 2 Tbsp. olive oil
• 2 lb uncooked chicken tenders (not breaded), cut into chunks
• Salt and pepper to taste
• 1 bag (12 oz) Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts, thawed
• 2 jars (16 oz each) Alfredo sauce
• 2 cups of shredded mozzarella cheese (8 oz)

Instructions

Ready the oven and preheat to 350 degrees F. Pour 2 tablespoons of olive oil in a 10-12 inch sauté pan or skillet and turn the heat to medium. Cut the 2lb raw chicken and add it into the pan. Season with salt and pepper then cook for 5-7 minutes. Check if the center of the chicken is no longer pink.

Add the chicken on top of the drained and cooked pasta. Add the bag of thawed Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts. Toss and mix until all ingredients are well incorporated. Top with 2 jars of Alfredo sauce then stir.

Spread the mixture evenly in an ungreased 13x9-inch glass baking dish. Top with 2 cups of shredded mozzarella cheese.

Place in the oven and bake for 18-20 minutes. Check if the cheese has melted if you have a bubbly mixture.

I miss my friends! I miss a game night with them. That is why today’s recipe reminds me of those great nights with them before this lockdown. I used to make this every time they come over my place. I can say it is part of our small group. This is just more than a food, it has become a tradition. For these simple and easy steps, you are less than an hour away from an amazing treat! Just simply follow these instructions, see if you have all the necessary ingredients, and you are good to go! If you want, you can add more chicken. Sometimes I add more whenever I feel like it. Just don’t limit your self from these instructions and ingredients. Feel free to give it your taste. This is just my default recipe.

After this pandemic, my friends and I will have one of those game nights and everything will be alright! I hope you will too. Have a good one!

INGREDIENTS

2 cups of enchilada sauce

8 -8-inch flour tortillas

2 lbs Chicken, shredded

¼ c. Taco seasoning

½ c. yellow onion, diced

12 ounce Cheddar cheese, shredded

HOW TO MAKE CHICKEN ENCHILADA CASSEROLE

Ready the oven and preheat to 350 degrees F.

In a skillet, put the shredded chicken, taco seasoning, onions, and 1/4 cup of water and turn the heat to medium-high. Cook for 5 minutes until the liquid is dissolved.

Pour the enchilada sauce in an 11×9 casserole(Greased). Top with two tortillas to cover the enchilada sauce.

Top the tortillas with 1/3 of the chicken and follow with 1/2 cup of enchilada sauce. Lastly, top with 1 cup of cheese.

Do this procedure 2 more times to make 2 more layers.

Top with the remaining two tortillas and pour in the remainder of the enchilada sauce and lastly, top with cheese.

Seal with aluminum foil and bake in the oven for 30 minutes. Bake for another 10 minutes uncovered.

CHICKEN ENCHILADA CASSEROLE

Rebecca I miss my friends! I miss a game night with them. That is why today’s recipe reminds me of those great nights with them before this lockdown. I used to… Main Dish Recipes CHICKEN ENCHILADA CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups of enchilada sauce
• 8 -8-inch flour tortillas
• 2 lbs Chicken, shredded
• ¼ c. Taco seasoning
• ½ c. yellow onion, diced
• 12 ounce Cheddar cheese, shredded

Instructions

Ready the oven and preheat to 350 degrees F.

In a skillet, put the shredded chicken, taco seasoning, onions, and 1/4 cup of water and turn the heat to medium-high. Cook for 5 minutes until the liquid is dissolved.

Pour the enchilada sauce in an 11x9 casserole(Greased). Top with two tortillas to cover the enchilada sauce.

Top the tortillas with 1/3 of the chicken and follow with 1/2 cup of enchilada sauce. Lastly, top with 1 cup of cheese.

Do this procedure 2 more times to make 2 more layers.

Top with the remaining two tortillas and pour in the remainder of the enchilada sauce and lastly, top with cheese.

Seal with aluminum foil and bake in the oven for 30 minutes. Bake for another 10 minutes uncovered.

My daughter learned this recipe at school. During Wednesdays, their teachers teach them new recipes and let them cook by themselves. She’s very proud and I was very happy. She’s only 6 but she knows a lot already. This is something that your kids can do, too. It’s very easy and quick to prepare. Or why not make it together? It’ll be a good time to catch up and bond. I’m sure you and your kids will enjoy and love these fried mini bread.

These mini bread are best served warm or hot. You can top them with jams (like strawberry, my daughter’s favorite), Nutella, cheese, or with some story spreads after tearing them apart. We normally have this for breakfast or snacks.

INGREDIENTS

16 ounces of white flour (plus a little more)

1 egg

1/2 tsp. salt

2–3 tsp. baking powder

16 ounces of Greek yogurt (stir until smooth)

Oil

HOW TO MAKE FRIED MINI BREADS

Step 1: Place the Greek yogurt in a deep bowl and stir until smooth. Add the flour, egg, salt, and baking powder. Knead until the dough is thicker than a pancake batter and thinner than a bread dough.

Step 2: Transfer the dough on a floured table and roll it with a rolling pin until the thickness is like a 4-5 pennies stacked together. Make circles out of it by using a glass that’s a dip in flour. Repeat with the remaining dough.

Step 3: Put enough oil into a deep pan and heat on high. Once the oil is heated, lower the heat to medium before adding the dough. Fry each side for a couple of minutes (bread will rise while frying). Make sure to lift the pan now and then and shake from side to side.

Step 4: Place the cooked bread on a paper towel to drain any accumulated oil. Serve and enjoy!

FRIED MINI BREADS

Rebecca My daughter learned this recipe at school. During Wednesdays, their teachers teach them new recipes and let them cook by themselves. She’s very proud and I was very happy. She’s… Main Dish Recipes FRIED MINI BREADS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 16 ounces of white flour (plus a little more)
• 1 egg
• 1/2 tsp. salt
• 2–3 tsp. baking powder
• 16 ounces of Greek yogurt (stir until smooth)
• Oil

Instructions

Step 1: Place the Greek yogurt in a deep bowl and stir until smooth. Add the flour, egg, salt, and baking powder. Knead until the dough is thicker than a pancake batter and thinner than a bread dough.

Step 2: Transfer the dough on a floured table and roll it with a rolling pin until the thickness is like a 4-5 pennies stacked together. Make circles out of it by using a glass that's a dip in flour. Repeat with the remaining dough.

Step 3: Put enough oil into a deep pan and heat on high. Once the oil is heated, lower the heat to medium before adding the dough. Fry each side for a couple of minutes (bread will rise while frying). Make sure to lift the pan now and then and shake from side to side.

Step 4: Place the cooked bread on a paper towel to drain any accumulated oil. Serve and enjoy!

This Grilled Potato recipe is a side dish easily prepared that is a big hit for my family parties and dinners. I finally add some shredded cheese to the most tender and addictive potatoes in cooked potatoes. Can you handle delightful cheesy goodness, Cheesy Grilled Onions and potatoes? I’m hoping so because they’re ridiculously delicious, tender, and oh so delicious. We call these campfire potatoes, too, because they are fantastic barbecues on your campfire. Just call these potatoes in foil packets, campfire potatoes, or potato chips grilled. Don’t matter to me as they are only delicious.

The paprika themselves are very mild, basically dried, sweet, ground red peppers. Well, with smoked paprika, the peppers are smoked before they are dried and ground on some flavorful wood, giving an unbelievable sweet, natural smokiness. Anyway, try all of this grill recipe in the summer! I honestly feel that if I had to pick my last meal it would be right out of the grill; grilled meat, potatoes and onions, corn on the cob, and many cold watermelons on warm summer nights are some of my happiest memories.

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients:

1 cup mayonnaise

¼ cup shredded Parmesan cheese

3 cloves garlic, minced

¼ teaspoon red pepper flakes

½ teaspoon paprika

¼ teaspoon salt

¼ teaspoon ground black pepper

3 baking potatoes (large) cut into 1/4-inch slices

1 large sweet onion, sliced

4 12×12-inch squares aluminum foil

cooking spray

Directions:

Preheat grill and lightly oil the grill to medium heat.

In the large bowl, combine mayonnaise, Parmesan, garlic, red pepper flakes, paprika, salt, and pepper. Stir and cover. Add potatoes and onions.

Arrange squares of aluminum foil on a working surface and spray them with cooking spray. Divide the potato mixture into the four squares. Fold aluminum foil to form a safe pouch over the potato mixture and the crimping edges together.

Cook on the preheated grill for about 30 minutes, until the potatoes are tender.

Grilled Onions and Potatoes

Rebecca This Grilled Potato recipe is a side dish easily prepared that is a big hit for my family parties and dinners. I finally add some shredded cheese to the most… Main Dish Recipes Grilled Onions and Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 29 voted )

Ingredients

• 1 cup mayonnaise
• ¼ cup shredded Parmesan cheese
• 3 cloves garlic, minced
• ¼ teaspoon red pepper flakes
• ½ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 3 baking potatoes (large) cut into 1/4-inch slices
• 1 large sweet onion, sliced
• 4 12x12-inch squares aluminum foil
• cooking spray

Instructions

Preheat grill and lightly oil the grill to medium heat.

In the large bowl, combine mayonnaise, Parmesan, garlic, red pepper flakes, paprika, salt, and pepper. Stir and cover. Add potatoes and onions.

Arrange squares of aluminum foil on a working surface and spray them with cooking spray. Divide the potato mixture into the four squares. Fold aluminum foil to form a safe pouch over the potato mixture and the crimping edges together.

Cook on the preheated grill for about 30 minutes, until the potatoes are tender.

 

Sopapilla is a popular Mexican dish you can cook on many occasions. It can be served as desserts or as entertainment in sweet or salty form. However, pastry sweet is the most common way of making Sopapilla. A strong Mexican meal complemented by the explosive ingredients serves this delicious dessert. This delicious, classic dish is popular because of the various routes. Whether it is meat, beans, honey, sugar, or cheese, which you are looking to stock your Sopapilla, this dish will certainly make it your palate.

Sopapilla Cheesecake Pie is a layer of cream cheese, crescent, and a layer of cinnamon sugar. Although it’s so easy, the cheesecake is creamy and dreamy and is sandwiched between the crescent dough—the perfect dessert in Mexico and all around the world. If you love sopapillas or cheesecake or pie, you will love this recipe.

Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 12

Ingredients:

2 (8 ounce) packages cream cheese, softened

1 ¾ cups white sugar, divided

1 teaspoon Mexican vanilla extract

2 (8 ounce) cans refrigerated crescent rolls

1 teaspoon ground cinnamon

½ cup butter, room temperature

¼ cup honey

Directions:

Preheat the oven at about 175 ° C (350 ° F). Prepare a cooking spray and a 9×13 inch baking dish.

In a bowl, beat the cream and the vanilla extract with 1 c of sugar.

Unwrap the cans of crescent rolling dough and shape each piece in 9×13 inch rectangles using a rolling pin. Push one part at the bottom of a baking dish. Toss the cream cheese in the baking dish and cover with the rest of the crescent dough. Mix 3/4 cup sugar, cinnamon, and butter together. Top the cheesecake with the mixture.

Bake in a pre-heated oven, about 30 minutes until the crescent dough is golden brown. Remove and drizzle with honey out of the oven. Before cutting into 12 squares, cool completely in the pan.

Sopapilla Cheesecake Pie

Rebecca Sopapilla is a popular Mexican dish you can cook on many occasions. It can be served as desserts or as entertainment in sweet or salty form. However, pastry sweet is… Main Dish Recipes Sopapilla Cheesecake Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 ¾ cups white sugar, divided
• 1 teaspoon Mexican vanilla extract
• 2 (8 ounce) cans refrigerated crescent rolls
• 1 teaspoon ground cinnamon
• ½ cup butter, room temperature
• ¼ cup honey

Instructions

Preheat the oven at about 175 ° C (350 ° F). Prepare a cooking spray and a 9x13 inch baking dish.

In a bowl, beat the cream and the vanilla extract with 1 c of sugar.

Unwrap the cans of crescent rolling dough and shape each piece in 9x13 inch rectangles using a rolling pin. Push one part at the bottom of a baking dish. Toss the cream cheese in the baking dish and cover with the rest of the crescent dough. Mix 3/4 cup sugar, cinnamon, and butter together. Top the cheesecake with the mixture.

Bake in a pre-heated oven, about 30 minutes until the crescent dough is golden brown. Remove and drizzle with honey out of the oven. Before cutting into 12 squares, cool completely in the pan.

This casserole chicken and filling is pure, cool, comfort food! It can be prepared easily (and frozen), even to the most select palates. It is easy to prepare. During the cold-weather months, chicken casseroles are my favorite dinner to cook. They are comfortable, satisfactory, and often very cost-effective in feeding a family. Furthermore, they are great to use remains and become wonderful remains.

This is the perfect way to use any remaining stuff you lie about. And frankly, for Thanksgiving, it didn’t even have to be. Of course, our classic stuffing is almost perfect if you’re looking for something from scratch to serve. You and your family will love and enjoy this delicious weekend meal with a savory flavor.

Ingredients:

cooking spray

1 ½ cups water

¼ cup butter

1 (6 ounces) package quick-cooking stuffing mixes such as Stove Top®, or more to taste

1 tablespoon butter

1 onion, diced

3 stalks diced celery, or more to taste

1 (10.75 oz) can cream of chicken soup

1 (8 oz) container sour cream

½ can cream of mushroom soup

1 whole cooked rotisserie chicken – skinned, boned, and meat shredded

salt and ground black pepper to taste

Directions:

Preheat oven about 190 ° C. Spray using a cooking spray the 9×13-inch bakery dish.

In a cup of water and 1/4 cup of butter bring to a boil. Take the saucepan, cover it, and let it sit down for about five minutes until the water is absorbed. Fluff’s fork stuffing.

Heat 1 tablespoon of butter over moderate heat in the skillet; cook onion and celery, 5-10 minutes, until soft.

In a bowl, combine chicken soup cream, sour cream, and mushroom cream.

Spread the chicken shredded to the ground of the baking dish. Layer the onion blend with salt and pepper over chicken and season, top with soup. Spread the soup mixture layer with the stuffing.

In a preheated oven, bake for about 1 hour.

Rotisserie Chicken and Stuffing Casserole

Rebecca This casserole chicken and filling is pure, cool, comfort food! It can be prepared easily (and frozen), even to the most select palates. It is easy to prepare. During the… Main Dish Recipes Rotisserie Chicken and Stuffing Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• cooking spray
• 1 ½ cups water
• ¼ cup butter
• 1 (6 ounces) package quick-cooking stuffing mixes such as Stove Top®, or more to taste
• 1 tablespoon butter
• 1 onion, diced
• 3 stalks diced celery, or more to taste
• 1 (10.75 oz) can cream of chicken soup
• 1 (8 oz) container sour cream
• ½ can cream of mushroom soup
• 1 whole cooked rotisserie chicken - skinned, boned, and meat shredded
• salt and ground black pepper to taste

Instructions

Preheat oven about 190 ° C. Spray using a cooking spray the 9x13-inch bakery dish.

In a cup of water and 1/4 cup of butter bring to a boil. Take the saucepan, cover it, and let it sit down for about five minutes until the water is absorbed. Fluff's fork stuffing.

Heat 1 tablespoon of butter over moderate heat in the skillet; cook onion and celery, 5-10 minutes, until soft.

In a bowl, combine chicken soup cream, sour cream, and mushroom cream.

Spread the chicken shredded to the ground of the baking dish. Layer the onion blend with salt and pepper over chicken and season, top with soup. Spread the soup mixture layer with the stuffing.

In a preheated oven, bake for about 1 hour.

The best thing is that this savory steak is super-easy. When you deal with meat, simplicity is often the way to go. The hardest part of everything is to not get on the grill-but don’t do this seriously. Set it up and do it. Get your time right-and you’re happy to mush on a big juicy steak in no time at this point (see instructions below). Texas Steak Seasoning Roadhouse is most common in beef, chicken, and also in seafood. Sprinkle freely, and grill or fry in a saucepan. This recipe is also excellent for roasting vegetables. The simple combination of ingredients gives you the best flavors, like Texas Roadhouse Restaurant, in your chicken or steak.

Ingredients:

2 tablespoons kosher salt

2 teaspoons brown sugar

1 teaspoon freshly ground black pepper

½ teaspoon paprika

½ teaspoon chili powder

¼ teaspoon garlic powder

¼ teaspoon garlic salt

¼ teaspoon onion powder

¼ teaspoon turmeric

Directions:

Gather a medium bowl, a plastic gallon bag with a zip-top, a pair of scissors, and a jar with a shaker.

Measure 2 tsp of kosher salt and pour it in the bowl.

Stir 2 brown sugar tsp. (White sugar standard may also be used).

Fill the bowl with 1/2 teaspoon of powdered garlic and garlic, powdered onion, and turmeric.

In the bowl, put 1/2 teaspoon of chili and paprika.

Measure 1 black pepper teaspoon and put it in the bowl to add spices. For this mix, fresh ground pepper of medium size is the best.

Mix gently and add all ingredients.

Put seasonings in a plastic bag of a gallon, then seal. Shake the seasonings in the bag together until the seasonings seem to mix evenly.

Cut a border off one of the plastic bags’ bottom edges diagonally. The cut is small enough to fit into an empty spice jar easily at the bag’s tip.

Empty spaces in the container from the bag

Texas Roadhouse Steak Seasoning Recipe

Rebecca The best thing is that this savory steak is super-easy. When you deal with meat, simplicity is often the way to go. The hardest part of everything is to not… Main Dish Recipes Texas Roadhouse Steak Seasoning Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons kosher salt
• 2 teaspoons brown sugar
• 1 teaspoon freshly ground black pepper
• ½ teaspoon paprika
• ½ teaspoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon garlic salt
• ¼ teaspoon onion powder
• ¼ teaspoon turmeric

Instructions

Gather a medium bowl, a plastic gallon bag with a zip-top, a pair of scissors, and a jar with a shaker.

Measure 2 tsp of kosher salt and pour it in the bowl.

Stir 2 brown sugar tsp. (White sugar standard may also be used).

Fill the bowl with 1/2 teaspoon of powdered garlic and garlic, powdered onion, and turmeric.

In the bowl, put 1/2 teaspoon of chili and paprika.

Measure 1 black pepper teaspoon and put it in the bowl to add spices. For this mix, fresh ground pepper of medium size is the best.

Mix gently and add all ingredients.

Put seasonings in a plastic bag of a gallon, then seal. Shake the seasonings in the bag together until the seasonings seem to mix evenly.

Cut a border off one of the plastic bags' bottom edges diagonally. The cut is small enough to fit into an empty spice jar easily at the bag's tip.

Empty spaces in the container from the bag