General Recipes

PREP TIME: 5 MINS | COOK TIME: 25 MINS | YIELD: 4 servings

This is one of the best chicken meals I’ve tasted! A complete meal in a single skillet with tender and juicy chicken & potatoes smothered in a mouthwatering garlic Parmesan spinach cream sauce.

INGREDIENTS

1 lb chicken thighs, bone-in, skin-on

2 tbsp butter

1 tsp paprika

2 tsp Italian seasoning (thyme, oregano, basil – combined)

4 garlic cloves, minced

2 c. baby red potatoes, washed and quartered

2 medium tomatoes, diced

1 c. (240ml) chicken stock

1 c. Parmesan cheese, grated

1 c. (240ml) half and a half (half cream mixed with half milk, for a lighter cream)

1 c. fresh spinach

Salt and pepper

1 tsp crushed red pepper flakes

HOW TO MAKE ONE-PAN CHICKEN AND POTATOES WITH GARLIC PARMESAN SPINACH CREAM SAUCE

Step 1: Sprinkle the chicken thighs with 1 tsp Italian seasoning, salt, and pepper.

Step 2: In a large skillet or pot, melt 1 tbsp butter over medium-high heat. Once the butter has melted, add the chicken thighs to the skillet/pot, skin-side down. Sear for about 4 to 5 minutes on each side or until golden brown. Drain the excess grease and transfer the chicken thighs to a plate when done. Set aside.

Step 3: In the now-empty skillet, melt the rest of the butter. Then, add the garlic, paprika, 1 teaspoon Italian seasoning, and potatoes. Cook for about 2 to 3 minutes. Then, pour in the tomato and chicken broth. Stir well and let everything simmer for about 4 to 5 minutes.

Step 4: To the skillet, add the half-and-half or cream, grated Parmesan cheese, spinach, and crushed chili pepper flakes. Stir to combine, then decrease the heat to a simmer. Allow everything to simmer for another 2 to 3 minutes.

Step 5: Place the chicken back in the skillet, skin-side up, and simmer for about 15 minutes until the chicken and potatoes are completely cooked. Adjust the salt and pepper according to taste.

Step 6: Remove from heat and serve the dish right away with extra red pepper flakes and Parmesan. Enjoy!

Nutrition Facts:

Energy 830.37 cal, Fat 41.78 g, Protein 79.21 g, Carbs 33.23 g, Saturated Fat 17.59 g, Polyunsat Fat 5.6 g, Monounsat Fat 14.22 g, Sugar 15.92 g, Cholesterol 320.44 mg, Sodium 1030.53 mg, Potassium 1877.05 mg, Fiber 3.65 g

ONE PAN CHICKEN AND POTATOES WITH GARLIC PARMESAN SPINACH CREAM SAUCE

cherly PREP TIME: 5 MINS | COOK TIME: 25 MINS | YIELD: 4 servings Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin This is one of the… General Recipes ONE PAN CHICKEN AND POTATOES WITH GARLIC PARMESAN SPINACH CREAM SAUCE European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 830.37 calories 41.78 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb chicken thighs, bone-in, skin-on
• 2 tbsp butter
• 1 tsp paprika
• 2 tsp Italian seasoning (thyme, oregano, basil – combined)
• 4 garlic cloves, minced
• 2 c. baby red potatoes, washed and quartered
• 2 medium tomatoes, diced
• 1 c. (240ml) chicken stock
• 1 c. Parmesan cheese, grated
• 1 c. (240ml) half and a half (half cream mixed with half milk, for a lighter cream)
• 1 c. fresh spinach
• Salt and pepper
• 1 tsp crushed red pepper flakes

Instructions

Step 1: Sprinkle the chicken thighs with 1 tsp Italian seasoning, salt, and pepper.

Step 2: In a large skillet or pot, melt 1 tbsp butter over medium-high heat. Once the butter has melted, add the chicken thighs to the skillet/pot, skin-side down. Sear for about 4 to 5 minutes on each side or until golden brown. Drain the excess grease and transfer the chicken thighs to a plate when done. Set aside.

Step 3: In the now-empty skillet, melt the rest of the butter. Then, add the garlic, paprika, 1 teaspoon Italian seasoning, and potatoes. Cook for about 2 to 3 minutes. Then, pour in the tomato and chicken broth. Stir well and let everything simmer for about 4 to 5 minutes.

Step 4: To the skillet, add the half-and-half or cream, grated Parmesan cheese, spinach, and crushed chili pepper flakes. Stir to combine, then decrease the heat to a simmer. Allow everything to simmer for another 2 to 3 minutes.

Step 5: Place the chicken back in the skillet, skin-side up, and simmer for about 15 minutes until the chicken and potatoes are completely cooked. Adjust the salt and pepper according to taste.

Step 6: Remove from heat and serve the dish right away with extra red pepper flakes and Parmesan. Enjoy!

PREP TIME: 2 mins | COOK TIME: 20 mins | TOTAL TIME: 22 mins | SERVINGS: 4

Seared chicken smothered in a very delightful creamy and buttery lemon garlic sauce. It’s the ultimate chicken dish that you can whip up easily in a breeze! For an easy and quick dinner, pair this dish up with some potatoes, rice, or pasta.

INGREDIENTS

2 chicken breasts

3 garlic cloves, minced

1/4 c. all-purpose flour, rice flour for a gluten-free option

2 tbsp unsalted butter, divided

1 shallot, chopped finely

2 tbsp olive oil, divided

1/2 lemon, juiced

1/2 c. chicken stock

1 tbsp lemon zest

1/3 c. heavy cream

1/2 tsp salt

parsley for garnish

1/4 tsp black pepper

How to make Creamy Lemon Garlic Chicken

Step 1: In half lengthwise, slice the chicken breast. Sprinkle each side with salt and pepper, then coat in flour.

Step 2: In a skillet, heat 1 tbsp of each oil and butter. Once the butter has melted, add the chicken to the skillet and sear for about 4 to 5 minutes on each side until golden brown and the internal temperature of the chicken reaches 165 degrees F. To a plate, transfer the chicken.

Step 3: Add more oil to the now-empty pan, followed by the minced garlic and shallot. Cook until tender and aromatic. Next, add the lemon zest, lemon juice, and chicken stock. Deglaze the pan using a wooden spoon to release the brown bits from the bottom of the pan. Let everything simmer for about 2 minutes.

Step 4: To the pan, pour in the heavy cream and add the chicken back. Cook for a few minutes more until heated through. Turn off the heat and add the rest of the butter, letting it melt into the hot sauce. Serve the creamy lemon, garlic chicken immediately, garnished with some chopped parsley. Enjoy!

NOTE:

If you prefer a lighter sauce, just use half-and-half or a milk and cornstarch mixture (1 1/2 tsp cornstarch with half cup milk).

NUTRITION FACTS:

Calories: 357 kcal | Carbohydrates: 9g | Protein: 26g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 115mg | Sodium: 474mg | Potassium: 494mg | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 4.5mg | Calcium: 23mg | Iron: 0.9mg

Creamy Lemon Garlic Chicken

cherly PREP TIME: 2 mins | COOK TIME: 20 mins | TOTAL TIME: 22 mins | SERVINGS: 4 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin Seared… General Recipes Creamy Lemon Garlic Chicken European Print This

Serves: 4 Prep Time: 2 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 357 calories 23 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 chicken breasts
• 3 garlic cloves, minced
• 1/4 c. all-purpose flour, rice flour for a gluten-free option
• 2 tbsp unsalted butter, divided
• 1 shallot, chopped finely
• 2 tbsp olive oil, divided
• 1/2 lemon, juiced
• 1/2 c. chicken stock
• 1 tbsp lemon zest
• 1/3 c. heavy cream
• 1/2 tsp salt
• parsley for garnish
• 1/4 tsp black pepper

Instructions

Step 1: In half lengthwise, slice the chicken breast. Sprinkle each side with salt and pepper, then coat in flour.

Step 2: In a skillet, heat 1 tbsp of each oil and butter. Once the butter has melted, add the chicken to the skillet and sear for about 4 to 5 minutes on each side until golden brown and the internal temperature of the chicken reaches 165 degrees F. To a plate, transfer the chicken.

Step 3: Add more oil to the now-empty pan, followed by the minced garlic and shallot. Cook until tender and aromatic. Next, add the lemon zest, lemon juice, and chicken stock. Deglaze the pan using a wooden spoon to release the brown bits from the bottom of the pan. Let everything simmer for about 2 minutes.

Step 4: To the pan, pour in the heavy cream and add the chicken back. Cook for a few minutes more until heated through. Turn off the heat and add the rest of the butter, letting it melt into the hot sauce. Serve the creamy lemon, garlic chicken immediately, garnished with some chopped parsley. Enjoy!

Notes

If you prefer a lighter sauce, just use half-and-half or a milk and cornstarch mixture (1 1/2 tsp cornstarch with half cup milk).

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 6

If you are searching for another easy and quick meal, then you have to give this Cajun Shrimp Pasta a try. It’s the perfect weeknight dinner option for busy days. Savory and rich with just the right amount of heat. Serve this Cajun Shrimp Pasta with a healthy green salad on the side of your favorite steamed veggies such as broccoli or spinach for a simple and quick meal any time!

Ingredients

1 tbsp olive oil

1 tbsp butter

8 oz. penne pasta

2 tbsp Cajun seasoning

1 c. heavy cream

1 lb. raw shrimp (deveined, cleaned, tail removed)

½ c. Parmesan cheese (finely grated from a block; I do not recommend pre-grated or not real authentic Parmesan won’t melt as nicely)

1 tbsp kosher salt

How to make Cajun Shrimp Pasta

Step 1: To a pot with water, add salt, and bring to a boil. Add the pasta and cook until al dente. Reserve about a half cup of the pasta water. Drain when done and set the pasta aside.

Step 2: In the meantime, cook the shrimp and sauce. In a bowl, toss the shrimp in Cajun seasoning and olive oil.

Step 3: Melt the butter in a hot large skillet over medium-high heat. In a single layer, add the shrimp to the skillet and cook until all sides are golden brown, flipping once. To a clean plate, transfer the cooked shrimp and adjust the heat to medium-low.

Step 4: To the now-empty pan, add the heavy cream and scrape the bottom of the pan to release any food stuck. Let the cream, simmer and adjust the heat to low. Then, add the Parmesan cheese and stir well to melt. Next, add the cooked pasta and shrimp. Toss to coat. Add pasta water, 1 tbsp at a time, to thin out the sauce or until you reached your preferred consistency.

NUTRITION FACTS:

Calories: 429 kcal | Carbohydrates: 30g | Protein: 24g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 255mg | Sodium: 1919mg | Potassium: 235mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1855IU | Vitamin C: 3.3mg | Calcium: 247mg | Iron: 2.7mg

Cajun Shrimp Pasta

cherly Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 6 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin If… General Recipes Cajun Shrimp Pasta European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 429 calories 22 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 8 oz. penne pasta
• 2 tbsp Cajun seasoning
• 1 c. heavy cream
• 1 lb. raw shrimp (deveined, cleaned, tail removed)
• ½ c. Parmesan cheese (finely grated from a block; I do not recommend pre-grated or not real authentic Parmesan won't melt as nicely)
• 1 tbsp kosher salt

Instructions

Step 1: To a pot with water, add salt, and bring to a boil. Add the pasta and cook until al dente. Reserve about a half cup of the pasta water. Drain when done and set the pasta aside.

Step 2: In the meantime, cook the shrimp and sauce. In a bowl, toss the shrimp in Cajun seasoning and olive oil.

Step 3: Melt the butter in a hot large skillet over medium-high heat. In a single layer, add the shrimp to the skillet and cook until all sides are golden brown, flipping once. To a clean plate, transfer the cooked shrimp and adjust the heat to medium-low.

Step 4: To the now-empty pan, add the heavy cream and scrape the bottom of the pan to release any food stuck. Let the cream, simmer and adjust the heat to low. Then, add the Parmesan cheese and stir well to melt. Next, add the cooked pasta and shrimp. Toss to coat. Add pasta water, 1 tbsp at a time, to thin out the sauce or until you reached your preferred consistency.

Servings: 2

Crispy, juicy, and flavorful breaded chicken served over pasta that has been tossed in a simple yet delightful lemon garlic cream sauce. It’s one of the best chicken and pasta dishes that you can easily make it less than thirty minutes!

Ingredients

ROMANO CHICKEN:

1 egg

1/2 pound chicken breasts, butterflied or thinly cut into cutlets

1/2 c. finely grated Parmesan cheese or Romano cheese

1/2 c. panko bread crumbs, homemade or store-bought

oil for frying – I used a combination of olive oil and sunflower oil

dry parsley

salt and pepper

LEMON GARLIC PASTA:

2 tablespoons butter, cold

3 cloves garlic, minced

1/2 pound linguine or spaghetti or other pasta

zest from 1/4 lemon

2-3 tablespoons whipping cream, or to taste

salt, pepper

juice from 1 lemon, or to taste

How to make Romano Chicken with Lemon Garlic Pasta

Step 1: In a shallow dish, place the Parmesan cheese. In a different dish, place the beaten egg and dry parsley. And the panko bread crumbs in the third dish.

Step 2: Sprinkle the chicken cutlets with salt and pepper. In the Parmesan cheese, dredge the chicken cutlets, then dip them into the beaten egg. In the panko breadcrumbs, press the chicken, coating both sides. Shake the excess off and place it in a hot pan with oil. Cook the cutlets over low heat until cooked through and golden.

Step 3: Following the package directions, cook the pasta. Set aside about a half cup of the pasta water and drain the rest.

Step 4: To a pan, add the lemon juice along with the garlic, and lemon zest, and season with a pinch of salt and pepper. Cook until the liquid is decreased to about half.

Step 5: Into the sauce, slowly melt 1 tablespoon butter while swirling the pan, then add another 1 tablespoon butter and repeat the step. Next, add the whipping cream and around 2 tablespoons of the reserved pasta water. Stir well.

Step 6: To the sauce, add the cooked pasta and toss to coat. Serve the Romano chicken over the lemon, and garlic pasta. Enjoy immediately!

Romano Chicken with Lemon Garlic Pasta

cherly Servings: 2 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin Crispy, juicy, and flavorful breaded chicken served over pasta that has been tossed in a simple… General Recipes Romano Chicken with Lemon Garlic Pasta European Print This

Serves: 2

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ROMANO CHICKEN:
• 1 egg
• 1/2 pound chicken breasts, butterflied or thinly cut into cutlets
• 1/2 c. finely grated Parmesan cheese or Romano cheese
• 1/2 c. panko bread crumbs, homemade or store-bought
• oil for frying – I used a combination of olive oil and sunflower oil
• dry parsley
• salt and pepper
• LEMON GARLIC PASTA:
• 2 tablespoons butter, cold
• 3 cloves garlic, minced
• 1/2 pound linguine or spaghetti or other pasta
• zest from 1/4 lemon
• 2-3 tablespoons whipping cream, or to taste
• salt, pepper
• juice from 1 lemon, or to taste

Instructions

Step 1: In a shallow dish, place the Parmesan cheese. In a different dish, place the beaten egg and dry parsley. And the panko bread crumbs in the third dish.

Step 2: Sprinkle the chicken cutlets with salt and pepper. In the Parmesan cheese, dredge the chicken cutlets, then dip them into the beaten egg. In the panko breadcrumbs, press the chicken, coating both sides. Shake the excess off and place it in a hot pan with oil. Cook the cutlets over low heat until cooked through and golden.

Step 3: Following the package directions, cook the pasta. Set aside about a half cup of the pasta water and drain the rest.

Step 4: To a pan, add the lemon juice along with the garlic, and lemon zest, and season with a pinch of salt and pepper. Cook until the liquid is decreased to about half.

Step 5: Into the sauce, slowly melt 1 tablespoon butter while swirling the pan, then add another 1 tablespoon butter and repeat the step. Next, add the whipping cream and around 2 tablespoons of the reserved pasta water. Stir well.

Step 6: To the sauce, add the cooked pasta and toss to coat. Serve the Romano chicken over the lemon, and garlic pasta. Enjoy immediately!

PREP TIME: 5 MINS | COOK TIME: 20 MINS | TOTAL TIME: 25 MINS | SERVINGS: 12 muffins

Enjoy your favorite banana bread in muffin form with these delightful cinnamon banana bread muffins. Moist, incredibly light, and packed with banana flavor. For the ultimate snack, these muffins are topped with butter and simply sweet cinnamon crumble. Easily and quickly whip these muffins up in just a single bowl, and no mixer is required!

INGREDIENTS

Banana bread muffins:

2 large eggs

½ c. vegetable or canola oil

⅔ c. granulated sugar

⅔ c. mashed banana (about 2 small bananas)

1 ⅔ c. all-purpose flour

1 tsp vanilla extract

1 tsp baking soda

½ tsp ground cinnamon

½ tsp salt

Cinnamon & sugar topping:

½ tsp ground cinnamon

3 tbsp butter, melted

¼ c. granulated sugar

HOW TO MAKE CINNAMON BANANA BREAD MUFFINS

Step 1: Prepare the oven. Preheat it to 375 degrees. Using cooking spray, grease the bottom of 12 regular-size muffin cups. If desired, you can also use liners.

Step 2: Place the sugar, oil, and eggs in a medium bowl. Mix using a wire whisk, then add the bananas and vanilla. Mix again until well blended. Next, add the flour, baking soda, salt, and cinnamon. Stir well until just mixed.

Step 3: Into the prepared muffin cups, evenly divide the batter (fill the muffin cups to about 3/4 full). Place in the preheated oven and bake the muffins for about 17 to 21 minutes or until a toothpick inserted in the middle of a muffin comes out clean and the muffins are high and the top is rounded. Transfer the muffins to a cooling rack when done.

Step 4: To make the cinnamon & sugar topping, whisk the sugar and cinnamon in a small bowl. In another small bowl, add the melted butter. Into the melted butter, dip the muffin tops, then into the cinnamon sugar.

Step 5: Serve the cinnamon banana bread muffins, either warm or cool. Enjoy!

NUTRITION FACTS:

Calories: 254 kcal, Carbohydrates: 32g, Protein: 3g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 39mg, Sodium: 226mg, Potassium: 75mg, Fiber: 1g, Sugar: 17g, Vitamin A: 140IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 1mg

CINNAMON BANANA BREAD MUFFINS

cherly PREP TIME: 5 MINS | COOK TIME: 20 MINS | TOTAL TIME: 25 MINS | SERVINGS: 12 muffins Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin… General Recipes CINNAMON BANANA BREAD MUFFINS European Print This

Serves: 12 Prep Time: 5 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 254 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Banana bread muffins:
• 2 large eggs
• ½ c. vegetable or canola oil
• ⅔ c. granulated sugar
• ⅔ c. mashed banana (about 2 small bananas)
• 1 ⅔ c. all-purpose flour
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp salt
• Cinnamon & sugar topping:
• ½ tsp ground cinnamon
• 3 tbsp butter, melted
• ¼ c. granulated sugar

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees. Using cooking spray, grease the bottom of 12 regular-size muffin cups. If desired, you can also use liners.

Step 2: Place the sugar, oil, and eggs in a medium bowl. Mix using a wire whisk, then add the bananas and vanilla. Mix again until well blended. Next, add the flour, baking soda, salt, and cinnamon. Stir well until just mixed.

Step 3: Into the prepared muffin cups, evenly divide the batter (fill the muffin cups to about 3/4 full). Place in the preheated oven and bake the muffins for about 17 to 21 minutes or until a toothpick inserted in the middle of a muffin comes out clean and the muffins are high and the top is rounded. Transfer the muffins to a cooling rack when done.

Step 4: To make the cinnamon & sugar topping, whisk the sugar and cinnamon in a small bowl. In another small bowl, add the melted butter. Into the melted butter, dip the muffin tops, then into the cinnamon sugar.

Step 5: Serve the cinnamon banana bread muffins, either warm or cool. Enjoy!

Prep Time: 30 mins | Cook Time: 20 mins | Total Time: 50 mins | Servings: 6

Mouthwatering ground beef enchilada with perfectly seasoned ground beef, melty cheese, and a simple & impressive homemade enchilada sauce. This is a great weeknight dinner option that you can easily whip up in a breeze! And a freezer-friendly dish, too!

Ingredients

1 lb 93/7 lean ground beef

4 cloves garlic, minced

1 tbsp vegetable oil, plus additional for frying tortillas

1 jalapeno, minced and seeds removed

1/2 c. onion, finely diced

2 8-ounces cans of tomato sauce of good quality

1 c. beef broth, low sodium

2 tbsp chili powder

1 tbsp sugar

1 tsp smoked paprika

1 tsp cumin

2 tbsp cilantro, chopped

16 ounces Colby-jack cheese, shredded

sour cream for serving

12 corn tortillas

1 tsp kosher salt

1/2 tsp freshly ground black pepper

How to make Ground Beef Enchilada

Step 1: Saute the onions and jalapeno in a large skillet over medium-low heat for about 2 to 3 minutes or until the onions begin to soften and turn translucent. Then, add the garlic, stir, and continue to cook for another minute. Before adding the ground beef, increase the heat. Cook the ground beef until browned. Pour in the beef broth & tomato sauce, and add the chili powder, sugar, cumin, salt, and pepper. Mix well and allow everything to simmer for about 10 minutes over low heat until the sauce has slightly reduced.

Step 2: In a smaller skillet with hot vegetable oil, lightly fry the corn tortillas until pliable. Remove from the skillet and set the tortillas aside with paper towels between each layer.

Step 3: Stir in 2 tbsp chopped fresh cilantro once the sauce has slightly reduced.

Step 4: Prepare the oven. Preheat it to 400 degrees. Using nonstick cooking spray, grease a 9 x 13-inch baking dish.

Step 5: In the bottom of the prepared baking pan, spread a half cup of enchilada sauce mixture. Into each tortilla, evenly divide the meat mixture. Between the 12 enchiladas, divide 8 ounces of cheese. Roll the tortillas and place them in the baking dish, seam-side down. Over the rolled enchiladas, pour the rest of the enchilada sauce and sprinkle with the rest of the cheese on top.

Step 6: Using foil, tent the dish and place it in the preheated oven. Bake the enchiladas for about 20 to 30 minutes or until heated through and bubbly. Remove from the oven when done and sprinkle with extra fresh cilantro. Serve the ground beef enchilada immediately with a dollop of sour cream. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 565, Calories from Fat 288, Fat 32g49%, Saturated Fat 19g119%, Cholesterol 119mg40%, Sodium 1114mg48%, Potassium 569mg16%, Carbohydrates 31g10%, Fiber 5g21%, Sugar 4g4%, Protein 38g76%, Vitamin A 1740IU35%, Vitamin C 4.4 mg5%, Calcium 588mg59%, Iron 3.9 mg22%

Ground Beef Enchilada Recipe

cherly Prep Time: 30 mins | Cook Time: 20 mins | Total Time: 50 mins | Servings: 6 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin Mouthwatering… General Recipes Ground Beef Enchilada Recipe European Print This

Serves: 6 Prep Time: 30 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 565 calories 32 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb 93/7 lean ground beef
• 4 cloves garlic, minced
• 1 tbsp vegetable oil, plus additional for frying tortillas
• 1 jalapeno, minced and seeds removed
• 1/2 c. onion, finely diced
• 2 8-ounces cans of tomato sauce of good quality
• 1 c. beef broth, low sodium
• 2 tbsp chili powder
• 1 tbsp sugar
• 1 tsp smoked paprika
• 1 tsp cumin
• 2 tbsp cilantro, chopped
• 16 ounces Colby-jack cheese, shredded
• sour cream for serving
• 12 corn tortillas
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

Step 1: Saute the onions and jalapeno in a large skillet over medium-low heat for about 2 to 3 minutes or until the onions begin to soften and turn translucent. Then, add the garlic, stir, and continue to cook for another minute. Before adding the ground beef, increase the heat. Cook the ground beef until browned. Pour in the beef broth & tomato sauce, and add the chili powder, sugar, cumin, salt, and pepper. Mix well and allow everything to simmer for about 10 minutes over low heat until the sauce has slightly reduced.

Step 2: In a smaller skillet with hot vegetable oil, lightly fry the corn tortillas until pliable. Remove from the skillet and set the tortillas aside with paper towels between each layer.

Step 3: Stir in 2 tbsp chopped fresh cilantro once the sauce has slightly reduced.

Step 4: Prepare the oven. Preheat it to 400 degrees. Using nonstick cooking spray, grease a 9 x 13-inch baking dish.

Step 5: In the bottom of the prepared baking pan, spread a half cup of enchilada sauce mixture. Into each tortilla, evenly divide the meat mixture. Between the 12 enchiladas, divide 8 ounces of cheese. Roll the tortillas and place them in the baking dish, seam-side down. Over the rolled enchiladas, pour the rest of the enchilada sauce and sprinkle with the rest of the cheese on top.

Step 6: Using foil, tent the dish and place it in the preheated oven. Bake the enchiladas for about 20 to 30 minutes or until heated through and bubbly. Remove from the oven when done and sprinkle with extra fresh cilantro. Serve the ground beef enchilada immediately with a dollop of sour cream. Enjoy!

Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins | Yield: 36 COOKIES

Light and fluffy cookies with the best cream cheese frosting. These cookies are packed with carrots and cinnamon. To make these delicious cookies pretty, sprinkle the chopped pecans around the edges.

Put a fun twist on your favorite carrot cake with these tasty cookies. These cookies are very easy to whip up using simple pantry ingredients. Make sure to make a big batch because these cookies go out fast! And these are the perfect cookies, you can serve on any occasion!

INGREDIENTS

2 eggs

1 c. Butter (Sweet Cream, Salted, Softened)

1/2 c. Brown Sugar

1 tsp Vanilla Extract

1 c. Granulated Sugar

3 c. All-purpose Flour

1 tsp Baking Powder

2 heaping teaspoons of Cinnamon

1 tsp Baking Soda

2 c. grated or chopped raw Carrots

1/2 tsp Salt

Cream Cheese Frosting:

1 c. chopped Pecans

HOW TO MAKE CARROT CAKE COOKIES WITH CREAM CHEESE FROSTING

Step 1: Start by grating or chopping 2 cups of raw carrots.

Step 2: To a bowl, add the dry ingredients. Mix well until blended and set aside.

Step 3: Cream the butter and sugars in a large mixing bowl. Then, add the eggs and vanilla. Mix well until you have a light and fluffy mixture.

Step 4: To the cookie dough, add the dry ingredients, 1 cup at a time, mixing until just blended. Then, fold in 2 cups of carrots.

Step 5: Place in a preheated 375 degrees oven and bake the cookies for about 13 to 15 minutes or until the edges are golden brown. Remove from the oven when done and let the cookies cool.

Step 6: To make the cream cheese frosting, whisk the cream cheese, butter and vanilla in a mixer until combined. Then, add 1 cup at a time of the powdered sugar, mixing until the sugars are blended

Step 7: Frost the cooled cookies and sprinkle the edges of the cookies with the chopped pecans.

CARROT CAKE COOKIES WITH CREAM CHEESE FROSTING

cherly Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins | Yield: 36 COOKIES Light and fluffy cookies with the best cream cheese frosting. These cookies… General Recipes CARROT CAKE COOKIES WITH CREAM CHEESE FROSTING European Print This

Serves: 36 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 eggs
• 1 c. Butter (Sweet Cream, Salted, Softened)
• 1/2 c. Brown Sugar
• 1 tsp Vanilla Extract
• 1 c. Granulated Sugar
• 3 c. All-purpose Flour
• 1 tsp Baking Powder
• 2 heaping teaspoons of Cinnamon
• 1 tsp Baking Soda
• 2 c. grated or chopped raw Carrots
• 1/2 tsp Salt
• Cream Cheese Frosting:
• 1 c. chopped Pecans

Instructions

Step 1: Start by grating or chopping 2 cups of raw carrots.

Step 2: To a bowl, add the dry ingredients. Mix well until blended and set aside.

Step 3: Cream the butter and sugars in a large mixing bowl. Then, add the eggs and vanilla. Mix well until you have a light and fluffy mixture.

Step 4: To the cookie dough, add the dry ingredients, 1 cup at a time, mixing until just blended. Then, fold in 2 cups of carrots.

Step 5: Place in a preheated 375 degrees oven and bake the cookies for about 13 to 15 minutes or until the edges are golden brown. Remove from the oven when done and let the cookies cool.

Step 6: To make the cream cheese frosting, whisk the cream cheese, butter and vanilla in a mixer until combined. Then, add 1 cup at a time of the powdered sugar, mixing until the sugars are blended

Step 7: Frost the cooled cookies and sprinkle the edges of the cookies with the chopped pecans.

Prep time: 30 mins | Cook time: 2 hrs | Total time: 2 hrs 30 mins | Yield: 4 TO 6 SERVINGS

These are the best beef enchiladas I’ve ever tasted! Cheesy, saucy with a mild kick.

Ingredients

1 tbsp vegetable oil

1¼ lbs (566.99 grams) boneless chuck steaks, trimmed of fat

3 cloves garlic, minced

3 tbsp chili powder

2 tsp ground coriander

2 tsp ground cumin

1 tsp granulated sugar

⅓ c. (5.33 grams) chopped fresh cilantro

2 yellow onions, finely chopped

15 oz. (425.24 grams) can tomato sauce

4 oz. (113.4 grams) Monterey Jack cheese, shredded, divided

½ c. (125 ml) water

4 oz. (113.4 grams) sharp cheddar cheese, shredded, divided

¼ c. (39.25 grams) chopped canned pickled jalapeños

12 6” corn tortillas

1 tsp salt

How to make The Best Authentic Beef Enchiladas

Step 1: Place the garlic, chili powder, cumin, coriander, sugar, and salt in a small bowl. Mix well and set aside.

Step 2: In a Dutch oven, heat the oil over medium-high heat. In the meantime, season the meat with salt. Once the oil is shimmering, add the meat to the pot and cook on both sides for about 6 to 8 minutes. To a plate, transfer the meat and set it aside.

Step 3: Adjust the heat to medium and add the onions to the now-empty pot. Cook the onions for about 5 minutes or until golden brown. Then, add the garlic mixture, stir, and continue to cook for a minute more until aromatic. Pour in the tomato sauce and water. Bring everything to a boil and add the meat back to the pot with any accumulated juices. Put the lid on and adjust the heat to low. Let everything simmer for about 1½ hours until the meat is fall-apart-tender.

Step 4: Prepare the oven. Preheat it to 350 degrees F.

Step 5: Over a medium bowl, strain the beef mixture. To another medium bowl, transfer the meat and any other solids. Then, break the beef into small chunks. Add half of the shredded cheeses, cilantro, and jalapenos. Mix well until everything is combined.

Step 6: In the bottom of a 9 x 13-inch baking dish, spread 3/4 c of the sauce. Following the package directions, microwave the tortillas. Down the middle of each tortilla, spread about 1/3 c beef mixture. Tightly roll the tortilla up and lay them in the baking dish, seam-side down. Over the enchiladas, evenly pour the rest of the sauce, covering the ends. On top, sprinkle the rest of the cheese.

Step 7: Using foil, tent the baking dish and place it in the preheated oven. Bake the enchiladas for about 25 minutes. Uncover and bake for another 5 to 10 minutes or until the cheese slightly browns.

Step 8: Serve immediately. If you have any leftovers, keep them in an airtight container and store them in the fridge for up to 3 days.

Note:

Throw this together ahead until step 5, and keep the filling and sauce in separate containers. Store in the fridge for up to 2 days. When ready to bake, assemble, cover, and bake increasing the time by 5 minutes.

Nutrition Facts:

calories: 708 kcal, carbohydrates: 63g, protein: 51g, fat: 51g, saturated fat: 25g, cholesterol: 151mg, sodium: 1427mg, potassium: 1278mg, fiber: 7g, sugar: 12g, vitamin a: 3010IU, vitamin c: 13.6mg, calcium: 598mg, iron: 9.6mg

The Best Authentic Beef Enchiladas

cherly Prep time: 30 mins | Cook time: 2 hrs | Total time: 2 hrs 30 mins | Yield: 4 TO 6 SERVINGS These are the best beef enchiladas I’ve ever… General Recipes The Best Authentic Beef Enchiladas European Print This

Serves: 4-6 Prep Time: 30 mins Cooking Time: 2 hrs 2 hrs

Nutrition facts: 708 calories 51 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp vegetable oil
• 1¼ lbs (566.99 grams) boneless chuck steaks, trimmed of fat
• 3 cloves garlic, minced
• 3 tbsp chili powder
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp granulated sugar
• ⅓ c. (5.33 grams) chopped fresh cilantro
• 2 yellow onions, finely chopped
• 15 oz. (425.24 grams) can tomato sauce
• 4 oz. (113.4 grams) Monterey Jack cheese, shredded, divided
• ½ c. (125 ml) water
• 4 oz. (113.4 grams) sharp cheddar cheese, shredded, divided
• ¼ c. (39.25 grams) chopped canned pickled jalapeños
• 12 6” corn tortillas
• 1 tsp salt

Instructions

Step 1: Place the garlic, chili powder, cumin, coriander, sugar, and salt in a small bowl. Mix well and set aside.

Step 2: In a Dutch oven, heat the oil over medium-high heat. In the meantime, season the meat with salt. Once the oil is shimmering, add the meat to the pot and cook on both sides for about 6 to 8 minutes. To a plate, transfer the meat and set it aside.

Step 3: Adjust the heat to medium and add the onions to the now-empty pot. Cook the onions for about 5 minutes or until golden brown. Then, add the garlic mixture, stir, and continue to cook for a minute more until aromatic. Pour in the tomato sauce and water. Bring everything to a boil and add the meat back to the pot with any accumulated juices. Put the lid on and adjust the heat to low. Let everything simmer for about 1½ hours until the meat is fall-apart-tender.

Step 4: Prepare the oven. Preheat it to 350 degrees F.

Step 5: Over a medium bowl, strain the beef mixture. To another medium bowl, transfer the meat and any other solids. Then, break the beef into small chunks. Add half of the shredded cheeses, cilantro, and jalapenos. Mix well until everything is combined.

Step 6: In the bottom of a 9 x 13-inch baking dish, spread 3/4 c of the sauce. Following the package directions, microwave the tortillas. Down the middle of each tortilla, spread about 1/3 c beef mixture. Tightly roll the tortilla up and lay them in the baking dish, seam-side down. Over the enchiladas, evenly pour the rest of the sauce, covering the ends. On top, sprinkle the rest of the cheese.

Step 7: Using foil, tent the baking dish and place it in the preheated oven. Bake the enchiladas for about 25 minutes. Uncover and bake for another 5 to 10 minutes or until the cheese slightly browns.

Step 8: Serve immediately. If you have any leftovers, keep them in an airtight container and store them in the fridge for up to 3 days.

Notes

Throw this together ahead until step 5, and keep the filling and sauce in separate containers. Store in the fridge for up to 2 days. When ready to bake, assemble, cover, and bake increasing the time by 5 minutes.

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 4

This Pad Thai is an amazing dish that is made with chicken, rice noodles, vegetables, eggs, peanut, cilantro, and deliciously impressive Pad Thai sauce. This is a great dinner option that you can throw together in a breeze!

Ingredients

14 ounces of rice noodles

Chicken:

1.5 pounds of chicken thigh meat – boneless skinless

2 tablespoons peanut oil

Vegetables:

6 ounces of bean sprouts

1/2 teaspoon red pepper flakes

4 large cloves of garlic

2 tablespoons peanut oil

1/4 c. chopped green onion

1 large red bell pepper

Eggs:

2 eggs

Pad Thai Sauce:

2 tablespoons lime juice

3 tablespoons soy sauce

1/4 c. brown sugar

1/4 c. tamarind paste

1/2 teaspoon minced dried chili peppers – OPTIONAL (adjust to personal preference)

1/4 c. fish sauce

Toppings:

2 tablespoons minced fresh cilantro

1/2 c. crushed peanuts

2-3 wedges of limes – lime juice only

How to make Pad Thai

Rice Noodles:

Step 1: Following the package directions, cook the rice noodles until al dente. Drain when done and set aside.

Before Cooking:

Step 2: Before starting to cook, prep all the ingredients: In a bowl of cold water, place the bean sprouts and soak. Before adding to the pan, drain and shake the excess water off the bean sprouts. Next, slice the bell pepper, mash & mince the garlic, and dice the green onions. As for the chicken, dice and set aside. In a bowl, beat the eggs. Mix all the sauce ingredients and set aside.

Pad Thai:

Step 3: Drizzle 2 tbsp peanut oil in a hot large pan. Add the diced chicken thigh meat and saute over medium-high heat until just done. Set the chicken aside when done.

Step 4: To the now-empty pan, add a little more oil. Add the bell peppers and cook until they begin to soften. Next, add the garlic, red pepper flakes, and bean sprouts. Stir and continue to cook for a few minutes more. To the side of the pan, move the veggies.

Step 5: Into the center of the pan, pour the whisked eggs and slightly cook. Scramble the eggs and mix with the veggies. Return the chicken to the pan and add the cooked rice noodles. Then, pour in the sauce mixture and stir well. Next, add the green onions. Stir and cook further.

Step 6: Over the noodles, sprinkle the crushed peanuts, and cilantro, and squeeze a couple of lime wedges. Toss and serve. Enjoy!

Nutrition Facts:

Calories: 938 kcal | Carbohydrates: 113g | Protein: 48g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 243mg | Sodium: 2276mg | Potassium: 933mg | Fiber: 6g | Sugar: 22g | Vitamin A: 1404IU | Vitamin C: 51mg | Calcium: 106mg | Iron: 5mg

Pad Thai

cherly Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 4 This Pad Thai is an amazing dish that is made with chicken, rice… General Recipes Pad Thai European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 938 calories 33 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 14 ounces of rice noodles
• Chicken:
• 1.5 pounds of chicken thigh meat - boneless skinless
• 2 tablespoons peanut oil
• Vegetables:
• 6 ounces of bean sprouts
• 1/2 teaspoon red pepper flakes
• 4 large cloves of garlic
• 2 tablespoons peanut oil
• 1/4 c. chopped green onion
• 1 large red bell pepper
• Eggs:
• 2 eggs
• Pad Thai Sauce:
• 2 tablespoons lime juice
• 3 tablespoons soy sauce
• 1/4 c. brown sugar
• 1/4 c. tamarind paste
• 1/2 teaspoon minced dried chili peppers - OPTIONAL (adjust to personal preference)
• 1/4 c. fish sauce
• Toppings:
• 2 tablespoons minced fresh cilantro
• 1/2 c. crushed peanuts
• 2-3 wedges of limes - lime juice only

Instructions

Rice Noodles:

Step 1: Following the package directions, cook the rice noodles until al dente. Drain when done and set aside.

Before Cooking:

Step 2: Before starting to cook, prep all the ingredients: In a bowl of cold water, place the bean sprouts and soak. Before adding to the pan, drain and shake the excess water off the bean sprouts. Next, slice the bell pepper, mash & mince the garlic, and dice the green onions. As for the chicken, dice and set aside. In a bowl, beat the eggs. Mix all the sauce ingredients and set aside.

Pad Thai:

Step 3: Drizzle 2 tbsp peanut oil in a hot large pan. Add the diced chicken thigh meat and saute over medium-high heat until just done. Set the chicken aside when done.

Step 4: To the now-empty pan, add a little more oil. Add the bell peppers and cook until they begin to soften. Next, add the garlic, red pepper flakes, and bean sprouts. Stir and continue to cook for a few minutes more. To the side of the pan, move the veggies.

Step 5: Into the center of the pan, pour the whisked eggs and slightly cook. Scramble the eggs and mix with the veggies. Return the chicken to the pan and add the cooked rice noodles. Then, pour in the sauce mixture and stir well. Next, add the green onions. Stir and cook further.

Step 6: Over the noodles, sprinkle the crushed peanuts, and cilantro, and squeeze a couple of lime wedges. Toss and serve. Enjoy!

Prep Time: 60 mins | Cook Time: 30 mins | Total Time: 90 mins | Yield: 6 huge or 8 regular slices

Rich and creamy vegetable quiche with a homemade flaky and buttery crust filled with a simple yet delicious custard. This easy recipe is pretty versatile. You are welcome to add any vegetables you prefer. For the filling, feel free to add more spices such as thyme, oregano, and chili flakes for a little heat. As for the cheese, Gouda/ Gruyere is a great option. Or use all three (cheddar, Gouda, and Gruyere)!

INGREDIENTS

PIE CRUST:

1 tablespoon ice-cold water

1 1/4 c. cold regular flour

1/2 c. cold cubed regular salted butter

QUICHE FILLING:

2 tablespoons extra virgin olive oil

3 eggs

1 c. mixed peppers: green, yellow, and red capsicum (cubed)

3/4 c. or 160 g. cream

1 c. mushrooms (sliced)

1/4 c. onions (finely chopped)

1/2 c. cheddar cheese (shredded)

HOW TO MAKE VEGETABLE QUICHE WITH HOMEMADE PIE CRUST

PIE CRUST:

Step 1: Add the flour and butter to a large mixing bowl. Using the tips of your fingers, gently rub the flour and butter shuffling with both of your hands. Bring the dough together. To make a soft circular dough, add 1 tbsp of ice-cold water.

Step 2: Using cling wrap, cover the dough and place it in the fridge for an hour.

QUICHE FILLING:

Step 3: Heat the oil in a griller/pan over medium heat. Then, add the onions and cook for about 2 minutes until light brown. Next, add the mushrooms along with peppers and continue to cook until nicely grilled and brown. To a bowl, transfer the vegetables and let them cool at room temperature.

Step 4: To make the custard, whisk 2 eggs in a large bowl. Add in the cream, grated/shredded cheddar, and mix again. Then, add the vegetables and season with salt and pepper. Mix well until everything is blended.

TO ASSEMBLE:

Step 5: Prepare the oven. Preheat it to 180 degrees C.

Step 6: To a floured surface, transfer the pie/crust dough. Using a rolling pin, gently roll the dough.

Step 7: To an 8-inch pie dish, very carefully transfer the dough. It is all good if the dough breaks. Simply pinch and press the dough to give it a form in the pie dish. Using a fork, make insertions. Then, place the pie dish in the preheated oven and bake the crust for about 10 minutes.

Step 8: To the kitchen counter, transfer the slightly baked crust. Onto the crust, pour the filling. Return to the oven and resume baking for another 30 to 35 minutes. Remove from the oven when done and allow the quiche to sit for about 8 to 10 minutes on the kitchen counter before slicing.

VEGETABLE QUICHE WITH HOMEMADE PIE CRUST

cherly Prep Time: 60 mins | Cook Time: 30 mins | Total Time: 90 mins | Yield: 6 huge or 8 regular slices Rich and creamy vegetable quiche with a homemade… General Recipes VEGETABLE QUICHE WITH HOMEMADE PIE CRUST European Print This

Serves: 6-8 Prep Time: 60 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• PIE CRUST:
• 1 tablespoon ice-cold water
• 1 1/4 c. cold regular flour
• 1/2 c. cold cubed regular salted butter
• QUICHE FILLING:
• 2 tablespoons extra virgin olive oil
• 3 eggs
• 1 c. mixed peppers: green, yellow, and red capsicum (cubed)
• 3/4 c. or 160 g. cream
• 1 c. mushrooms (sliced)
• 1/4 c. onions (finely chopped)
• 1/2 c. cheddar cheese (shredded)

Instructions

PIE CRUST:

Step 1: Add the flour and butter to a large mixing bowl. Using the tips of your fingers, gently rub the flour and butter shuffling with both of your hands. Bring the dough together. To make a soft circular dough, add 1 tbsp of ice-cold water.

Step 2: Using cling wrap, cover the dough and place it in the fridge for an hour.

QUICHE FILLING:

Step 3: Heat the oil in a griller/pan over medium heat. Then, add the onions and cook for about 2 minutes until light brown. Next, add the mushrooms along with peppers and continue to cook until nicely grilled and brown. To a bowl, transfer the vegetables and let them cool at room temperature.

Step 4: To make the custard, whisk 2 eggs in a large bowl. Add in the cream, grated/shredded cheddar, and mix again. Then, add the vegetables and season with salt and pepper. Mix well until everything is blended.

TO ASSEMBLE:

Step 5: Prepare the oven. Preheat it to 180 degrees C.

Step 6: To a floured surface, transfer the pie/crust dough. Using a rolling pin, gently roll the dough.

Step 7: To an 8-inch pie dish, very carefully transfer the dough. It is all good if the dough breaks. Simply pinch and press the dough to give it a form in the pie dish. Using a fork, make insertions. Then, place the pie dish in the preheated oven and bake the crust for about 10 minutes.

Step 8: To the kitchen counter, transfer the slightly baked crust. Onto the crust, pour the filling. Return to the oven and resume baking for another 30 to 35 minutes. Remove from the oven when done and allow the quiche to sit for about 8 to 10 minutes on the kitchen counter before slicing.