General Recipes

Prep time: 20 mins | Cook time: 20 mins | Total time: 40 mins | Servings: 4 people

This is a signature Chinese dish with glossy, savory, sour, and spicy soup broth packed with mushrooms, tofu, and bamboo shoots. Serve this as a light meal or appetizer with or without chicken. If desired, you can skip the chicken and add shrimp/prawns or fish pieces instead.

Ingredients

1/2 c. wood ear mushrooms, chopped 1.5cm/3/5-inch pieces

220 grams/7 ounces of chicken breast

12 dried shiitake mushrooms (or 150 grams/5 ounces fresh)

HOT AND SOUR SOUP BROTH:

1 teaspoon sesame oil

1 tablespoon light soy sauce

2 teaspoons dark soy sauce

1 teaspoons ginger, finely grated

6 c. (1.5L/1.5 quart) chicken or veg stock/broth, low sodium

1/2 teaspoon white pepper (sub black)

1 teaspoon sugar

1/4 c. (65 ml) white vinegar (adjust to taste)

1 teaspoon dried chili / red pepper flakes, adjust the spice to taste

SOUP:

2 eggs, whisked

125 grams/4 ounces firm tofu (1 c.), cut into 1.2cm /0.5-inch cubes

1/4 c. (40 grams) cornstarch/cornflour

1/4 c. bamboo shoots, thinly sliced

1/4 c. (125 ml) water

1 shallot/scallion, finely sliced

Salt to taste

How to make Hot and Sour Soup

Step 1: Blanket the shiitake mushrooms with boiling water. Allow it to stand for about 20 to 30 minutes or until the mushrooms are tender. Then, drain and thinly slice. You can reserve the liquid or discard it.

POACHED CHICKEN:

Step 2: In a large pot over medium-high heat, place the chicken broth, ginger, soy sauces, chili, sugar, pepper, and sesame oil. Let everything simmer.

Step 3: Add the chicken once the mixture is simmering. Put the lid on and decrease the heat to a simmer. Let the chicken cook for about 10 minutes.

Step 4: Once the chicken is cooked, remove it from the pot and shred.

FINISH SOUP:

Step 5: Into the soup, add the vinegar, shiitake, wood ear mushrooms, bamboo shoots, tofu, and shredded chicken Stir and let everything simmer for about 10 minutes.

Step 6: Whisk the cornflour with water. Gradually pour the cornflour mixture into the soup while stirring in a medium space.

Step 7: Slowly pour in the egg in a thin stream once the soup begins simmering again, stirring constantly.

Step 8: To taste, season with extra salt and more chili if desired.

Step 9: Before serving, add the shallots. Enjoy!

NUTRITION FACTS:

Calories: 216cal (11%) | Carbohydrates: 19g (6%) | Protein: 21g (42%) | Fat: 6g (9%) | Saturated Fat: 1g (6%) | Cholesterol: 93mg (31%) | Sodium: 501mg (22%) | Potassium: 622mg (18%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 130IU (3%) | Vitamin C: 1.6mg (2%) | Calcium: 55mg (6%) | Iron: 1.7mg (9%)

Hot and Sour Soup

Rebecca Prep time: 20 mins | Cook time: 20 mins | Total time: 40 mins | Servings: 4 people This is a signature Chinese dish with glossy, savory, sour, and spicy… General Recipes Hot and Sour Soup European Print This

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

Nutrition facts: 216 calories 6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c. wood ear mushrooms, chopped 1.5cm/3/5-inch pieces
• 220 grams/7 ounces of chicken breast
• 12 dried shiitake mushrooms (or 150 grams/5 ounces fresh)
• HOT AND SOUR SOUP BROTH:
• 1 teaspoon sesame oil
• 1 tablespoon light soy sauce
• 2 teaspoons dark soy sauce
• 1 teaspoons ginger, finely grated
• 6 c. (1.5L/1.5 quart) chicken or veg stock/broth, low sodium
• 1/2 teaspoon white pepper (sub black)
• 1 teaspoon sugar
• 1/4 c. (65 ml) white vinegar (adjust to taste)
• 1 teaspoon dried chili / red pepper flakes, adjust the spice to taste
• SOUP:
• 2 eggs, whisked
• 125 grams/4 ounces firm tofu (1 c.), cut into 1.2cm /0.5-inch cubes
• 1/4 c. (40 grams) cornstarch/cornflour
• 1/4 c. bamboo shoots, thinly sliced
• 1/4 c. (125 ml) water
• 1 shallot/scallion, finely sliced
• Salt to taste

Instructions

Step 1: Blanket the shiitake mushrooms with boiling water. Allow it to stand for about 20 to 30 minutes or until the mushrooms are tender. Then, drain and thinly slice. You can reserve the liquid or discard it.

POACHED CHICKEN:

Step 2: In a large pot over medium-high heat, place the chicken broth, ginger, soy sauces, chili, sugar, pepper, and sesame oil. Let everything simmer.

Step 3: Add the chicken once the mixture is simmering. Put the lid on and decrease the heat to a simmer. Let the chicken cook for about 10 minutes.

Step 4: Once the chicken is cooked, remove it from the pot and shred.

FINISH SOUP:

Step 5: Into the soup, add the vinegar, shiitake, wood ear mushrooms, bamboo shoots, tofu, and shredded chicken Stir and let everything simmer for about 10 minutes.

Step 6: Whisk the cornflour with water. Gradually pour the cornflour mixture into the soup while stirring in a medium space.

Step 7: Slowly pour in the egg in a thin stream once the soup begins simmering again, stirring constantly.

Step 8: To taste, season with extra salt and more chili if desired.

Step 9: Before serving, add the shallots. Enjoy!

Prep time: 30 mins | Total time: 3 hrs 40 mins | Servings: 8

Very comforting, a no-fuss, and mouthwatering! Make these Salisbury Steak Meatballs in your trusty slow cooker from scratch. Enjoy these flavorful meatballs in a savory onion gravy over mashed potatoes for a filling dinner that everyone will love!

Ingredients

1 egg, slightly beaten

1 pound (500 grams) lean ground beef

2 tbsp butter, melted

1 tbsp tomato paste

2 c. thinly sliced onions

1 c. beef flavored broth

1/2 c. plain panko crispy bread crumbs

1/3 c. milk

1 c. mushrooms, thinly sliced

1 tbsp Montreal steak grill seasoning

1 tbsp soy sauce

2 tbsp cold water

2 tbsp cornstarch

2 tbsp chopped fresh Italian (flat-leaf) parsley leaves

1 box (2 pouches) Betty Crocker™ Butter & Herb Mashed Potatoes, made as directed on the box

1/2 tsp salt

How to make Slow-Cooker Salisbury Steak Meatballs

Step 1: Using cooking spray, grease a 5 or 6-quart slow cooker. In the prepared slow cooker, whisk the melted butter, tomato paste, and salt. Then, add the onions and mushrooms. Toss to coat before stirring in the broth.

Step 2: Place the beef, bread crumbs, milk, egg, grill seasoning, and soy sauce in a large bowl. Mix well until combined. Slightly damp your hands with water. Then, form the mixture into 24 (1 1/2-inch) meatballs. Into the slow cooker, add meatballs.

Step 3: Put the lid on and set it to cook for 3 to 4 hours on a low setting or until the meatballs are completely cooked (the meatballs are done when their internal temperature reaches 165 degrees F).

Step 4: Whisk the cornstarch and cold water in a small bowl until well combined. Quickly stir this into the slow cooker. Replace the lid and adjust the setting to High. Cook for another 5 to 10 minutes or until the sauce has thickened.

Step 5: Serve the Salisbury Steak Meatballs right away over mashed potatoes garnished with some parsley. Enjoy!

Nutrition Facts:

280 Calories, 13g Total Fat, 15g Protein, 26g Total Carbs

Slow-Cooker Salisbury Steak Meatballs

Rebecca Prep time: 30 mins | Total time: 3 hrs 40 mins | Servings: 8 Very comforting, a no-fuss, and mouthwatering! Make these Salisbury Steak Meatballs in your trusty slow cooker… General Recipes Slow-Cooker Salisbury Steak Meatballs European Print This

Serves: 8 Prep Time: 30 mins

Nutrition facts: 280 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 egg, slightly beaten
• 1 pound (500 grams) lean ground beef
• 2 tbsp butter, melted
• 1 tbsp tomato paste
• 2 c. thinly sliced onions
• 1 c. beef flavored broth
• 1/2 c. plain panko crispy bread crumbs
• 1/3 c. milk
• 1 c. mushrooms, thinly sliced
• 1 tbsp Montreal steak grill seasoning
• 1 tbsp soy sauce
• 2 tbsp cold water
• 2 tbsp cornstarch
• 2 tbsp chopped fresh Italian (flat-leaf) parsley leaves
• 1 box (2 pouches) Betty Crocker™ Butter & Herb Mashed Potatoes, made as directed on the box
• 1/2 tsp salt

Instructions

Step 1: Using cooking spray, grease a 5 or 6-quart slow cooker. In the prepared slow cooker, whisk the melted butter, tomato paste, and salt. Then, add the onions and mushrooms. Toss to coat before stirring in the broth.

Step 2: Place the beef, bread crumbs, milk, egg, grill seasoning, and soy sauce in a large bowl. Mix well until combined. Slightly damp your hands with water. Then, form the mixture into 24 (1 1/2-inch) meatballs. Into the slow cooker, add meatballs.

Step 3: Put the lid on and set it to cook for 3 to 4 hours on a low setting or until the meatballs are completely cooked (the meatballs are done when their internal temperature reaches 165 degrees F).

Step 4: Whisk the cornstarch and cold water in a small bowl until well combined. Quickly stir this into the slow cooker. Replace the lid and adjust the setting to High. Cook for another 5 to 10 minutes or until the sauce has thickened.

Step 5: Serve the Salisbury Steak Meatballs right away over mashed potatoes garnished with some parsley. Enjoy!

Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Servings: 8

Enjoy your favorite flavors of the classic tamale with this easy and quick chicken tamale casserole. This casserole is a perfect weeknight dinner option. A no-fuss and an absolutely incredible casserole that everyone will love!

I enjoy this chicken tamale casserole as is, but there are a few amazing variations if you want to make this casserole from great to amazing. If you like a hint of spice, you are welcome to add 1/4 tsp cayenne pepper to the batter. You can also add a small can of diced green chilies if desired. Or use green enchilada in place of red. Either way, this casserole is going to be fantastic!

Ingredients

3 c. shredded cooked chicken, from rotisserie chicken

8.5 ounces corn muffin mix, (like Jiffy)

2 eggs, lightly beaten

1 teaspoon chili powder

1/2 c. milk

1/2 teaspoon cumin

14.5 ounces cream-style corn

1 1/2 c. enchilada sauce

2 c. taco cheese blend, shredded, divided

Optional Toppings:

sour cream

diced tomato

sliced black olives

chopped green onions

shredded lettuce

Salsa

finely chopped cilantro

How to make Chicken Tamale Casserole

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using nonstick cooking spray, lightly grease a 9 x 13-inch casserole dish and set aside.

Step 2: Place the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin, and 1 c cheese in a large bowl. Mix well until combined. Into the prepared casserole, pour the mixture. Place in the preheated oven and bake for about 20 minutes.

Step 3: When done, take the casserole out of the oven and pierce it a few times using a knife. All over the top of the casserole, pour the enchilada sauce and top with shredded cheese and the rest of the cheese. Return to the oven and bake for additional 20 minutes.

Step 4: Remove from the oven and allow the casserole to cool for about 10 minutes. Then, slice the casserole into pieces and enjoy the optional toppings.

Note:

If desired, you can use equal amounts of shredded pork or beef in place of shredded chicken.

Nutrition Facts:

Calories: 395 kcal | Carbohydrates: 36g | Protein: 25g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 1045mg | Potassium: 289mg | Fiber: 3g | Sugar: 12g | Vitamin A: 763IU | Vitamin C: 3mg | Calcium: 233mg | Iron: 2mg

Chicken Tamale Casserole

Rebecca Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Servings: 8 Enjoy your favorite flavors of the classic tamale with this easy and quick… General Recipes Chicken Tamale Casserole European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 395 calories 17 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 c. shredded cooked chicken, from rotisserie chicken
• 8.5 ounces corn muffin mix, (like Jiffy)
• 2 eggs, lightly beaten
• 1 teaspoon chili powder
• 1/2 c. milk
• 1/2 teaspoon cumin
• 14.5 ounces cream-style corn
• 1 1/2 c. enchilada sauce
• 2 c. taco cheese blend, shredded, divided
• Optional Toppings:
• sour cream
• diced tomato
• sliced black olives
• chopped green onions
• shredded lettuce
• Salsa
• finely chopped cilantro

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using nonstick cooking spray, lightly grease a 9 x 13-inch casserole dish and set aside.

Step 2: Place the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin, and 1 c cheese in a large bowl. Mix well until combined. Into the prepared casserole, pour the mixture. Place in the preheated oven and bake for about 20 minutes.

Step 3: When done, take the casserole out of the oven and pierce it a few times using a knife. All over the top of the casserole, pour the enchilada sauce and top with shredded cheese and the rest of the cheese. Return to the oven and bake for additional 20 minutes.

Step 4: Remove from the oven and allow the casserole to cool for about 10 minutes. Then, slice the casserole into pieces and enjoy the optional toppings.

Notes

If desired, you can use equal amounts of shredded pork or beef in place of shredded chicken.

Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Servings: one loaf

Grab a piece or two and enjoy this Snickerdoodle Loaf to sweeten your day!

I love baking and I am always searching for new treats to tickle my taste buds. I have been enjoying this Snickerdoodle Loaf for years, and I am still madly in love! This Snickerdoodle Loaf lets me enjoy my favorite decadent cinnamon-sugariness of snickerdoodles. All these without the hassle of rolling out cookies.

Ingredients

2 eggs

1½ c. all-purpose flour

1 tsp vanilla

1 tsp + ½ tbsp cinnamon, keep separate

½ c. butter – softened

1 c. sugar

1 tsp baking powder

½ c. Greek yoghurt

1 tsp brown sugar

½ tsp salt

¾ c. add-ins (nuts, raisins, dried berries, butterscotch, or cinnamon chips)

How to make Snickerdoodle Loaf

Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9 x 5-inch loaf pan. Grease, flour, and set aside.

Step 2: In a medium bowl, place the flour, baking powder, salt, and 1 tsp cinnamon. Mix well until combined.

Step 3: In a large bowl, cream the butter and sugar for about 5 minutes by hand or using an electric mixer until fluffy. Beat in the eggs, one at a time until well incorporated. Then, stir in the vanilla and Greek yoghurt. Next, add the dry ingredients and mix well until just blended.

Step 4: To the batter, fold in your favorite additions.

Step 5: Into the prepared pan, pour the batter until two-thirds of the way full.

Step 6: In a small dish, whisk the brown sugar with 1 tbsp cinnamon. Evenly sprinkle this over the batter.

Step 7: Place in the preheated oven and bake for about 40 to 45 minutes or until the bread is lightly browned and a toothpick inserted in the center of the loaf comes out clean.

Step 8: Remove from the oven when done and allow the loaf to cool. Enjoy!

Snickerdoodle Loaf

Rebecca Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Servings: one loaf Grab a piece or two and enjoy this Snickerdoodle Loaf to sweeten… General Recipes Snickerdoodle Loaf European Print This

Prep Time: 15 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 eggs
• 1½ c. all-purpose flour
• 1 tsp vanilla
• 1 tsp + ½ tbsp cinnamon, keep separate
• ½ c. butter - softened
• 1 c. sugar
• 1 tsp baking powder
• ½ c. Greek yoghurt
• 1 tsp brown sugar
• ½ tsp salt
• ¾ c. add-ins (nuts, raisins, dried berries, butterscotch, or cinnamon chips)

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9 x 5-inch loaf pan. Grease, flour, and set aside.

Step 2: In a medium bowl, place the flour, baking powder, salt, and 1 tsp cinnamon. Mix well until combined.

Step 3: In a large bowl, cream the butter and sugar for about 5 minutes by hand or using an electric mixer until fluffy. Beat in the eggs, one at a time until well incorporated. Then, stir in the vanilla and Greek yoghurt. Next, add the dry ingredients and mix well until just blended.

Step 4: To the batter, fold in your favorite additions.

Step 5: Into the prepared pan, pour the batter until two-thirds of the way full.

Step 6: In a small dish, whisk the brown sugar with 1 tbsp cinnamon. Evenly sprinkle this over the batter.

Step 7: Place in the preheated oven and bake for about 40 to 45 minutes or until the bread is lightly browned and a toothpick inserted in the center of the loaf comes out clean.

Step 8: Remove from the oven when done and allow the loaf to cool. Enjoy!

Prep time: 30 mins | Cook time: 40 mins | Total time: 1 hr 10 mins | Servings: 4

This Salisbury Meatballs and Mashed Potatoes dish is an amazing weeknight dinner that is also great for entertainment. Enjoy a very satisfying, comforting bowl of these flavorful meatballs with creamy mashed potatoes and gravy.

Ingredients

Meatballs:

2 tablespoons olive oil

500 grams of ground beef

1 tablespoon tomato ketchup

1 teaspoon Worcestershire sauce

1 garlic, grated

½ onion, grated

¼ c. breadcrumbs (I used Panko)

½ teaspoon salt

1 teaspoon grounded black pepper

Gravy:

1 garlic, grated

1 large onion, sliced

2 tablespoons butter

2 c. beef stock

1 tablespoon bbq sauce

1 tablespoon tomato ketchup

1 teaspoon smoked paprika

2 tablespoons plain flour

Salt to taste

½ teaspoon freshly cracked black pepper

Mashed Potatoes:

½ c. milk (I used low-fat milk)

4 tablespoons salted butter

Salt and black pepper to taste

5 large potatoes, peeled and boiled till tender

How to make Salisbury Meatballs and Mashed Potatoes

Step 1: To a large bowl, add the meatball ingredients except for the olive oil and mix well. Shape the mixture into 1-inch meatballs.

Step 2: To a large skillet, heat the olive oil over medium to high heat. Once the oil is hot, add the meatballs and cook on all sides. If needed, add extra oil. Set the meatballs aside when done.

Step 3: Add the butter to the same pan. Add the onion once the butter has melted and cook until tender and translucent. Then, add 2 tbsp flour and grated garlic. Fry for another minute. Next, gradually stir in the beef broth and continue to cook for another 3 minutes or until the sauce has thickened.

Step 4: Add the tomato ketchup to the skillet along with the BBQ sauce and paprika. Stir well. To taste, season with salt and black pepper. Add more beef broth and water if the sauce turned up too thick.

Step 5: Return the meatballs to the pan and toss in the sauce. Cook for a minute more.

Mashed Potatoes:

Step 6: In a big bowl, place the mashed boiled potatoes. Then, add the milk and butter. To taste, season with salt and pepper.

To Serve:

Step 7: On a plate, place some mashed potatoes and top with meatballs and gravy. Before serving, garnish with some parsley. Enjoy with a side of steamed broccoli

Salisbury Meatballs and Mashed Potatoes

Rebecca Prep time: 30 mins | Cook time: 40 mins | Total time: 1 hr 10 mins | Servings: 4 This Salisbury Meatballs and Mashed Potatoes dish is an amazing weeknight… General Recipes Salisbury Meatballs and Mashed Potatoes European Print This

Serves: 4 Prep Time: 30 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Meatballs:
• 2 tablespoons olive oil
• 500 grams of ground beef
• 1 tablespoon tomato ketchup
• 1 teaspoon Worcestershire sauce
• 1 garlic, grated
• ½ onion, grated
• ¼ c. breadcrumbs (I used Panko)
• ½ teaspoon salt
• 1 teaspoon grounded black pepper
• Gravy:
• 1 garlic, grated
• 1 large onion, sliced
• 2 tablespoons butter
• 2 c. beef stock
• 1 tablespoon bbq sauce
• 1 tablespoon tomato ketchup
• 1 teaspoon smoked paprika
• 2 tablespoons plain flour
• Salt to taste
• ½ teaspoon freshly cracked black pepper
• Mashed Potatoes:
• ½ c. milk (I used low-fat milk)
• 4 tablespoons salted butter
• Salt and black pepper to taste
• 5 large potatoes, peeled and boiled till tender

Instructions

Step 1: To a large bowl, add the meatball ingredients except for the olive oil and mix well. Shape the mixture into 1-inch meatballs.

Step 2: To a large skillet, heat the olive oil over medium to high heat. Once the oil is hot, add the meatballs and cook on all sides. If needed, add extra oil. Set the meatballs aside when done.

Step 3: Add the butter to the same pan. Add the onion once the butter has melted and cook until tender and translucent. Then, add 2 tbsp flour and grated garlic. Fry for another minute. Next, gradually stir in the beef broth and continue to cook for another 3 minutes or until the sauce has thickened.

Step 4: Add the tomato ketchup to the skillet along with the BBQ sauce and paprika. Stir well. To taste, season with salt and black pepper. Add more beef broth and water if the sauce turned up too thick.

Step 5: Return the meatballs to the pan and toss in the sauce. Cook for a minute more.

Mashed Potatoes:

Step 6: In a big bowl, place the mashed boiled potatoes. Then, add the milk and butter. To taste, season with salt and pepper.

To Serve:

Step 7: On a plate, place some mashed potatoes and top with meatballs and gravy. Before serving, garnish with some parsley. Enjoy with a side of steamed broccoli

Prep Time: 5 mins | Cooking Time: 20 mins | Servings: 4

This is the perfect recipe if you are searching for an easy, quick, and budget-friendly dinner option. This scrumptious garlic chicken thighs with mushrooms are made with only a few simple ingredients and ready in a breeze. Store any leftovers of this garlic chicken thighs with mushrooms in the fridge for up to 2 days. Simply keep this in an airtight container. Or freeze for up to 2 months.

INGREDIENTS

2 tbsp olive oil

2 tbsp butter

2 cloves of garlic

4 boneless chicken thighs

10 mushrooms, sliced

2 tbsp lemon juice

1/2 tsp onion powder

1 tbsp fresh parsley

1/2 tsp garlic powder

Salt and pepper to taste

1/2 tsp dried rosemary

How to make Garlic chicken thighs with mushroom

Step 1: Start by trimming off the excess fat from the chicken. Pour the squeezed lemon over the chicken and set it aside.

Step 2: In a small bowl, place the onion powder, garlic powder, rosemary, salt, and pepper. Mix well until combined and pour this over the chicken, aiming to cover the chicken with the mixture.

Step 3: Add 2 tbsp olive oil to a skillet over medium to high heat. Then, add the chicken and sear for about 10 minutes until both sides are browned. Set the chicken aside when done.

Step 4: After cleaning the mushrooms, slice them into thin pieces.
Step 5: In the same skillet, melt the butter. Then, add the mushrooms and pan-fry for about 5 minutes or until tender and browned.

Step 6: To the skillet and the finely chopped garlic and saute for about a minute. Then, add the splash of water and add the chicken back. To taste, season with salt and pepper. Let everything simmer for about 5 minutes.

Step 7: Remove from the heat and serve the Garlic chicken thighs with mushrooms right away. Enjoy!

NOTE:

I discard the skin of the chicken thighs for this recipe. This garlic chicken recipe is made with boneless chicken thighs.

NUTRITION FACTS:

Calories: 453; Fat: 41g; Carbs: 3g; Protein: 18.5g

Garlic chicken thighs with mushroom

Rebecca Prep Time: 5 mins | Cooking Time: 20 mins | Servings: 4 This is the perfect recipe if you are searching for an easy, quick, and budget-friendly dinner option. This… General Recipes Garlic chicken thighs with mushroom European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 453 calories 41 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil
• 2 tbsp butter
• 2 cloves of garlic
• 4 boneless chicken thighs
• 10 mushrooms, sliced
• 2 tbsp lemon juice
• 1/2 tsp onion powder
• 1 tbsp fresh parsley
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 tsp dried rosemary

Instructions

Step 1: Start by trimming off the excess fat from the chicken. Pour the squeezed lemon over the chicken and set it aside.

Step 2: In a small bowl, place the onion powder, garlic powder, rosemary, salt, and pepper. Mix well until combined and pour this over the chicken, aiming to cover the chicken with the mixture.

Step 3: Add 2 tbsp olive oil to a skillet over medium to high heat. Then, add the chicken and sear for about 10 minutes until both sides are browned. Set the chicken aside when done.

Step 4: After cleaning the mushrooms, slice them into thin pieces.
Step 5: In the same skillet, melt the butter. Then, add the mushrooms and pan-fry for about 5 minutes or until tender and browned.

Step 6: To the skillet and the finely chopped garlic and saute for about a minute. Then, add the splash of water and add the chicken back. To taste, season with salt and pepper. Let everything simmer for about 5 minutes.

Step 7: Remove from the heat and serve the Garlic chicken thighs with mushrooms right away. Enjoy!

Notes

I discard the skin of the chicken thighs for this recipe. This garlic chicken recipe is made with boneless chicken thighs.

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 3 slices

This is no doubt a pretty fantastic veggie pizza! Three cheese, pesto, spinach flatbread pizza is great for feeding a big crowd. Also, an amazing dinner option serves with your preferred salad. Incredibly simple and easily doubled or tripled depending on your needs.

INGREDIENTS

1 tablespoon butter

5 ounces of fresh spinach

2 ounces mozzarella cheese, grated

1 clove of garlic, smashed and minced

1/4 c. freshly grated Parmesan cheese

1 garlic naan flatbread

2 tablespoons feta cheese, crumbled

1/4 c. heavy cream (room temperature)

1/8 teaspoon crushed red pepper flakes for topping

1-2 teaspoon pesto

1/8-1/4 teaspoon salt or to taste

HOW TO MAKE THREE CHEESE PESTO SPINACH FLATBREAD PIZZA

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: In the meantime, chop the spinach and mince the garlic.

Step 3: Melt 1 tablespoon butter in a deep pan over medium-high heat. Once the butter has melted, add the garlic and spinach to the pan and saute until the spinach has wilted.

Step 4: To the pan, add the heavy cream along with the Parmesan. Season with salt and decrease the heat to a simmer. Cook for about 5 minutes, stirring often, until the mixture has thickened. Take the pan off the heat and let the mixture cool for a little.

Step 5: Onto the flatbread, spread the spinach mixture, and top with mozzarella and feta cheese. Then, drizzle with pesto. Place on a foil and bake in the preheated oven for about 12 minutes. Broil for about a minute or two or until the pizza is golden and bubbly.

Step 6: Before serving, sprinkle the pizza with red pepper flakes. Enjoy!

NOTES:

Creamed spinach is a great alternative to spinach in this recipe. You can also use frozen chopped spinach. Just squeeze it dry and combine it with a dash of cream and Parmesan cheese.

Easily double or triple this recipe if serving a crowd.

NUTRITION FACTS:

Calories: 366 kcal, Carbohydrates: 24g, Protein: 14g, Fat: 24g, Saturated Fat: 13g, Cholesterol: 71mg, Sodium: 853mg, Potassium: 293mg, Fiber: 2g, Sugar: 2g, Vitamin A: 5139IU, Vitamin C: 14mg, Calcium: 336mg, Iron: 2mg

THREE CHEESE PESTO SPINACH FLATBREAD PIZZA

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 3 slices This is no doubt a pretty fantastic veggie pizza! Three cheese, pesto,… General Recipes THREE CHEESE PESTO SPINACH FLATBREAD PIZZA European Print This

Serves: 3 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 366 calories 24 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon butter
• 5 ounces of fresh spinach
• 2 ounces mozzarella cheese, grated
• 1 clove of garlic, smashed and minced
• 1/4 c. freshly grated Parmesan cheese
• 1 garlic naan flatbread
• 2 tablespoons feta cheese, crumbled
• 1/4 c. heavy cream (room temperature)
• 1/8 teaspoon crushed red pepper flakes for topping
• 1-2 teaspoon pesto
• 1/8-1/4 teaspoon salt or to taste

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: In the meantime, chop the spinach and mince the garlic.

Step 3: Melt 1 tablespoon butter in a deep pan over medium-high heat. Once the butter has melted, add the garlic and spinach to the pan and saute until the spinach has wilted.

Step 4: To the pan, add the heavy cream along with the Parmesan. Season with salt and decrease the heat to a simmer. Cook for about 5 minutes, stirring often, until the mixture has thickened. Take the pan off the heat and let the mixture cool for a little.

Step 5: Onto the flatbread, spread the spinach mixture, and top with mozzarella and feta cheese. Then, drizzle with pesto. Place on a foil and bake in the preheated oven for about 12 minutes. Broil for about a minute or two or until the pizza is golden and bubbly.

Step 6: Before serving, sprinkle the pizza with red pepper flakes. Enjoy!

Notes

Creamed spinach is a great alternative to spinach in this recipe. You can also use frozen chopped spinach. Just squeeze it dry and combine it with a dash of cream and Parmesan cheese. Easily double or triple this recipe if serving a crowd.

Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 1 hr | Servings: 12

If you love Mac and cheese, I am very sure that you’ll fall head over heels with this homemade baked Mac and cheese. It is outrageously cheesy and ultra-creamy. Top it off with a crunchy Panko-Parmesan topping, and you’ve got a winner homemade baked Mac and cheese!

Ingredients

4 tablespoons butter, melted

1 tablespoon extra virgin olive oil

16 ounces elbow macaroni, cooked (or other tubular pasta)

6 tablespoons unsalted butter

1/3 c. all-purpose flour

1 c. heavy whipping cream

3 c. whole milk

4 c. sharp cheddar cheese, shredded

1/2 c. Parmesan cheese, shredded

2 c. Gruyere cheese, shredded

1 1/2 c. panko crumbs

1/4 teaspoon smoked paprika (or regular paprika)

salt and pepper to taste

How to make The BEST Homemade Baked Mac and Cheese

Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a large 3 or 4-quart baking dish. Lightly grease and set aside.

Step 2: In a large bowl, combine the shredded cheese and set it aside.

Step 3: Following the package directions, cook the pasta a minute shy of al dente. Drain when done and place the cooked pasta in a large bowl. Then, drizzle with olive oil and toss to coat. Set aside.

Step 4: In a deep saucepan, Dutch oven, or stock pot, melt the butter. To the melted butter, whisk in the flour. Cook over medium heat while stirring constantly for about a minute until bubbly and golden.

Step 5: Slowly stir in the milk and heavy cream until smooth. Keep stirring and cook for about 2 minutes until you see bubbles on the surface. Then, stir in the salt and pepper. Next, whisk in 2 cups of shredded cheese until smooth. Add another 2 cups of the shredded cheese and continue stirring until creamy and smooth. At this point, the mixture should be nice and smooth.

Step 6: Add the cooled pasta and toss until completely coated with the cheese sauce.

Step 7: Into the prepared baking dish, pour half of the Mac and cheese and top with the rest of the 2 cups of shredded cheese. On top of the cheese, add the other half of the Mac and cheese.

Step 8: Place the panko crumbs, Parmesan cheese, melted butter, and paprika in a small bowl. Mix well until combined, and sprinkle this over the Mac and cheese. Place in the preheated oven and bake for about 30 minutes or until the Mac and cheese is bubbly and the top is golden brown.

Nutrition Facts:

Calories: 642 kcal | Carbohydrates: 40g | Protein: 26g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 125mg | Sodium: 550mg | Potassium: 256mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1325IU | Vitamin C: 0.1mg | Calcium: 650mg | Iron: 1.4mg

The BEST Homemade Baked Mac and Cheese

Rebecca Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 1 hr | Servings: 12 If you love Mac and cheese, I am very sure that you’ll fall… General Recipes The BEST Homemade Baked Mac and Cheese European Print This

Serves: 12 Prep Time: 20 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 642 calories 41 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 tablespoons butter, melted
• 1 tablespoon extra virgin olive oil
• 16 ounces elbow macaroni, cooked (or other tubular pasta)
• 6 tablespoons unsalted butter
• 1/3 c. all-purpose flour
• 1 c. heavy whipping cream
• 3 c. whole milk
• 4 c. sharp cheddar cheese, shredded
• 1/2 c. Parmesan cheese, shredded
• 2 c. Gruyere cheese, shredded
• 1 1/2 c. panko crumbs
• 1/4 teaspoon smoked paprika (or regular paprika)
• salt and pepper to taste

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a large 3 or 4-quart baking dish. Lightly grease and set aside.

Step 2: In a large bowl, combine the shredded cheese and set it aside.

Step 3: Following the package directions, cook the pasta a minute shy of al dente. Drain when done and place the cooked pasta in a large bowl. Then, drizzle with olive oil and toss to coat. Set aside.

Step 4: In a deep saucepan, Dutch oven, or stock pot, melt the butter. To the melted butter, whisk in the flour. Cook over medium heat while stirring constantly for about a minute until bubbly and golden.

Step 5: Slowly stir in the milk and heavy cream until smooth. Keep stirring and cook for about 2 minutes until you see bubbles on the surface. Then, stir in the salt and pepper. Next, whisk in 2 cups of shredded cheese until smooth. Add another 2 cups of the shredded cheese and continue stirring until creamy and smooth. At this point, the mixture should be nice and smooth.

Step 6: Add the cooled pasta and toss until completely coated with the cheese sauce.

Step 7: Into the prepared baking dish, pour half of the Mac and cheese and top with the rest of the 2 cups of shredded cheese. On top of the cheese, add the other half of the Mac and cheese.

Step 8: Place the panko crumbs, Parmesan cheese, melted butter, and paprika in a small bowl. Mix well until combined, and sprinkle this over the Mac and cheese. Place in the preheated oven and bake for about 30 minutes or until the Mac and cheese is bubbly and the top is golden brown.

Prep time: 10 mins | Cook time: 35 mins | Marinating: 20 mins | Total time: 45 mins | Servings: 4

Everyone loves Filipino Chicken Abodo. It’s an amazing Asian cuisine with tender and juicy chicken thighs coated in an impressive sauce. A perfect weeknight dinner that you can easily make in no time. Serve this intensely flavorful chicken adobo over rice for a filling meal that everyone will absolutely enjoy!

Ingredients

CHICKEN AND MARINADE:

3 garlic cloves, minced

750 grams/1.5-pound chicken thigh fillets, boneless and skinless (5-6 pieces)

1/3 c. + 2 tablespoons white vinegar

1/3 c. (85ml) soy sauce, ordinary all-purpose or light (not dark soy sauce

4 bay leaves (fresh) or 3 dried

FOR COOKING:

3 garlic cloves, minced

2 tablespoons oil, separated (vegetable, canola, or peanut)

1 tablespoon whole black pepper (sub 2 teaspoons coarsely cracked pepper)

1 small brown onion, diced

1 tablespoon whole black pepper (sub 2 teaspoons coarsely cracked pepper)

1 1/2 c. (375 ml) water

2 tablespoons brown sugar

SERVING:

2 green onions/scallions, sliced (garnish)

How to make Filipino Chicken Adobo (Flavour Kapow!)

Step 1: In a bowl, add the chicken and marinade ingredients. Mix well until combined. Let the chicken marinate for at least 20 minutes or up to overnight.

Step 2: In a skillet, heat 1 tbsp oil over high heat. Take the chicken out of the marinade and place it in the pan. Set the marinade aside. Sear both sides of the chicken for about a minute per side or until browned. Make sure not to cook the chicken all the way through. Set the chicken aside when done.

Step 3: In the same skillet, heat the rest of the oil. Then, add the garlic and onion. Cook for about 1 1/2 minutes. Next, add the reserved marinade along with water, sugar, and black pepper. Bring everything to a simmer, then adjust the heat to medium-high. Let the mixture simmer for about 5 minutes.

Step 4: Return the chicken to the skillet, smooth-side down. Let everything simmer for about 20 to 25 minutes, uncovered, turning the chicken at around 15 minutes. Cook until the sauce has reduced to a thick jam-like syrup.

Step 5: At this point, if the sauce isn’t thick enough. Transfer the chicken to a plate and let the sauce simmer. Once the sauce has thickened, add the chicken back to the skillet and coat in the glaze.

Step 6: Serve the Filipino Chicken Adobo immediately over rice. Enjoy!

Nutrition Facts:

Serving: 407g, Calories: 350cal (18%) | Carbohydrates: 13g (4%) | Protein: 39g (78%) | Fat: 15g (23%) | Saturated Fat: 3g (19%) | Cholesterol: 178mg (59%) | Sodium: 1458mg (63%) | Potassium: 597mg (17%) | Fiber: 1g (4%) | Sugar: 7g (8%) | Vitamin A: 59IU (1%) | Vitamin C: 3mg (4%) | Calcium: 108mg (11%) | Iron: 2mg (11%)

Filipino Chicken Adobo (Flavour Kapow!)

Rebecca Prep time: 10 mins | Cook time: 35 mins | Marinating: 20 mins | Total time: 45 mins | Servings: 4 Everyone loves Filipino Chicken Abodo. It’s an amazing Asian… General Recipes Filipino Chicken Adobo (Flavour Kapow!) European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 350 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• CHICKEN AND MARINADE:
• 3 garlic cloves, minced
• 750 grams/1.5-pound chicken thigh fillets, boneless and skinless (5-6 pieces)
• 1/3 c. + 2 tablespoons white vinegar
• 1/3 c. (85ml) soy sauce, ordinary all-purpose or light (not dark soy sauce
• 4 bay leaves (fresh) or 3 dried
• FOR COOKING:
• 3 garlic cloves, minced
• 2 tablespoons oil, separated (vegetable, canola, or peanut)
• 1 tablespoon whole black pepper (sub 2 teaspoons coarsely cracked pepper)
• 1 small brown onion, diced
• 1 tablespoon whole black pepper (sub 2 teaspoons coarsely cracked pepper)
• 1 1/2 c. (375 ml) water
• 2 tablespoons brown sugar
• SERVING:
• 2 green onions/scallions, sliced (garnish)

Instructions

Step 1: In a bowl, add the chicken and marinade ingredients. Mix well until combined. Let the chicken marinate for at least 20 minutes or up to overnight.

Step 2: In a skillet, heat 1 tbsp oil over high heat. Take the chicken out of the marinade and place it in the pan. Set the marinade aside. Sear both sides of the chicken for about a minute per side or until browned. Make sure not to cook the chicken all the way through. Set the chicken aside when done.

Step 3: In the same skillet, heat the rest of the oil. Then, add the garlic and onion. Cook for about 1 1/2 minutes. Next, add the reserved marinade along with water, sugar, and black pepper. Bring everything to a simmer, then adjust the heat to medium-high. Let the mixture simmer for about 5 minutes.

Step 4: Return the chicken to the skillet, smooth-side down. Let everything simmer for about 20 to 25 minutes, uncovered, turning the chicken at around 15 minutes. Cook until the sauce has reduced to a thick jam-like syrup.

Step 5: At this point, if the sauce isn’t thick enough. Transfer the chicken to a plate and let the sauce simmer. Once the sauce has thickened, add the chicken back to the skillet and coat in the glaze.

Step 6: Serve the Filipino Chicken Adobo immediately over rice. Enjoy!

Prep Time: 2 mins | Cook Time: 4 mins | Total Time: 6 mins | Yield: 4

This 4 minutes spicy garlic shrimp is an amazing dish that you can easily make using only simple ingredients. It’s the perfect recipe if you are looking for an easy and super quick dish to serve for dinner. Serve this as is or toss in linguini, spaghetti, or zuddles for a filling meal that your entire family will absolutely love!

INGREDIENTS

2 pound peeled and deveined 31/40 shrimp

3 tablespoons unsalted butter

2 tablespoons oyster sauce

1 tablespoon honey

1/4 teaspoon black pepper

10 cloves garlic, chopped

1 tablespoon shaoxing wine, rice wine, or white wine (or use water instead of alcohol)

3 green onions, chopped

2 tablespoons chili oil with chili flakes Lao Gan Ma (If using regular chili oil, add 1 1/2 tablespoon chili flakes)

a handful of cilantro, roughly chopped

lemon or lime wedge

1 red or green chili, sliced (optional)

fried shallot or french onion for garnish

HOW TO MAKE 4 MINUTES OF SPICY GARLIC SHRIMP

Step 1: In a small mixing bowl, place the oyster sauce, honey, and chili oil with chili flakes and black pepper. Mix well until combined and set aside.

Step 2: Melt the butter in a large skillet over high heat. Once the butter has melted, add the garlic and cook for about 1 minute or until the edges are lightly golden. Then, add the shrimp and quickly stir. Make sure to cook the shrimp for no more than 2 minutes. Pour in the wine and deglaze the skillet. Next, add the sauce mixture and mix well. Turn the heat off.

Step 3: Stir in the chopped green onion, chili, and cilantro. Serve the spicy garlic shrimp immediately, garnished with some fried shallots. Enjoy with lemon or lime wedges on the side.

NOTE:

Feel free to add linguini, spaghetti, or zuddles to this spicy garlic shrimp. Toss well and serve.

4 MINUTES SPICY GARLIC SHRIMP

Rebecca Prep Time: 2 mins | Cook Time: 4 mins | Total Time: 6 mins | Yield: 4 This 4 minutes spicy garlic shrimp is an amazing dish that you can… General Recipes 4 MINUTES SPICY GARLIC SHRIMP European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pound peeled and deveined 31/40 shrimp
• 3 tablespoons unsalted butter
• 2 tablespoons oyster sauce
• 1 tablespoon honey
• 1/4 teaspoon black pepper
• 10 cloves garlic, chopped
• 1 tablespoon shaoxing wine, rice wine, or white wine (or use water instead of alcohol)
• 3 green onions, chopped
• 2 tablespoons chili oil with chili flakes Lao Gan Ma (If using regular chili oil, add 1 1/2 tablespoon chili flakes)
• a handful of cilantro, roughly chopped
• lemon or lime wedge
• 1 red or green chili, sliced (optional)
• fried shallot or french onion for garnish

Instructions

Step 1: In a small mixing bowl, place the oyster sauce, honey, and chili oil with chili flakes and black pepper. Mix well until combined and set aside.

Step 2: Melt the butter in a large skillet over high heat. Once the butter has melted, add the garlic and cook for about 1 minute or until the edges are lightly golden. Then, add the shrimp and quickly stir. Make sure to cook the shrimp for no more than 2 minutes. Pour in the wine and deglaze the skillet. Next, add the sauce mixture and mix well. Turn the heat off.

Step 3: Stir in the chopped green onion, chili, and cilantro. Serve the spicy garlic shrimp immediately, garnished with some fried shallots. Enjoy with lemon or lime wedges on the side.

Notes

Feel free to add linguini, spaghetti, or zuddles to this spicy garlic shrimp. Toss well and serve.