General Recipes

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 6

This delicious Pasta e Ceci is incredibly easy to whip up in under thirty minutes. Made with a few simple ingredients combined to deliver a fantastic weeknight meal that everyone will surely enjoy. This hearty Pasta e Ceci is loaded with chickpeas and tender small pasta simmered in a tasty and rich tomato broth. A real treat for all vegetarians. Crazy good, even your picky eaters will love every bit of this amazing one-pot Pasta e Ceci. Make sure to give this a try very soon. It’s a must and a keeper!

Ingredients

3 cloves garlic, minced

2 tbsp unsalted butter

1 medium sweet onion, finely diced

2 tbsp extra virgin olive oil

1/2 tsp dried thyme

1 large carrot, peeled and diced

1 1/2 c. dried ditalini pasta

1/2 tsp dried oregano

15 oz. can chickpeas, rinsed and drained

6 c. low-sodium vegetable broth

2 tbsp tomato paste

1/3 c. grated Parmesan cheese

salt and freshly ground black pepper, to taste

How to make Pasta e Ceci

Step 1: Warm the butter and olive oil in a large pot over medium heat. Then, add the onion and carrot. Cook for about 5 minutes, stirring often until soft. Next, add the garlic and continue to cook for another minute. To taste, season with salt and pepper.

Step 2: To the pot, add the tomato paste and stir well. Then, add the oregano along with thyme, chickpeas, pasta, and veggie broth. Stir well.

Step 3: Bring everything to a boil, then decrease the heat. Gently simmer for about 10 minutes or until the pasta is al dente, stirring often to prevent it from sticking. Adjust the salt and pepper if needed.

Step 4: Stir in the Parmesan cheese.

Step 5: To serve, ladle the Pasta e Ceci into bowls and sprinkle with a little Parmesan. Enjoy!

Nutrition Facts:

Calories: 362 kcal | Carbohydrates: 51g | Protein: 13g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 340mg | Potassium: 367mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2261IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 2mg

Pasta e Ceci

Rebecca Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 6 This delicious Pasta e Ceci is incredibly easy to whip up in under… General Recipes Pasta e Ceci European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 362 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 medium sweet onion, finely diced
• 2 tbsp extra virgin olive oil
• 1/2 tsp dried thyme
• 1 large carrot, peeled and diced
• 1 1/2 c. dried ditalini pasta
• 1/2 tsp dried oregano
• 15 oz. can chickpeas, rinsed and drained
• 6 c. low-sodium vegetable broth
• 2 tbsp tomato paste
• 1/3 c. grated Parmesan cheese
• salt and freshly ground black pepper, to taste

Instructions

Step 1: Warm the butter and olive oil in a large pot over medium heat. Then, add the onion and carrot. Cook for about 5 minutes, stirring often until soft. Next, add the garlic and continue to cook for another minute. To taste, season with salt and pepper.

Step 2: To the pot, add the tomato paste and stir well. Then, add the oregano along with thyme, chickpeas, pasta, and veggie broth. Stir well.

Step 3: Bring everything to a boil, then decrease the heat. Gently simmer for about 10 minutes or until the pasta is al dente, stirring often to prevent it from sticking. Adjust the salt and pepper if needed.

Step 4: Stir in the Parmesan cheese.

Step 5: To serve, ladle the Pasta e Ceci into bowls and sprinkle with a little Parmesan. Enjoy!

PREP TIME: 30 MINS | COOK TIME: 25 MINS | TOTAL TIME: 55 MINS | YIELD: 8 servings

This baked rigatoni is the ultimate treat for all veggie lovers out there. It is packed with veggies (cherry tomatoes, onions, garlic, mushrooms, bell peppers, zucchini, and spinach) tossed in a delicious sauce with two kinds of cheese. It is amazingly delicious, even your fussiest eaters will love this hearty baked rigatoni!

Ingredients

olive oil

1 pound rigatoni pasta

10-ounce container of cherry tomatoes

2 portobello mushroom caps, diced

1 medium zucchini, diced

1 green bell pepper, diced

9 cloves of garlic, minced

1 large onion, diced

25 ounces pasta sauce (I used mushroom flavor)

2 tsp dried basil

1 tsp salt

½ tsp pepper

2 c. shredded mozzarella cheese

1 ¾ c. grated Parmesan cheese

5-ounce container of fresh spinach (or 4-6 c. of loose spinach)

How to make Veggie Lover’s Baked Rigatoni

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: In 1/8 c olive oil, toss the cherry tomatoes. On a baking sheet, spread the cherry tomatoes in an even layer.

Step 3: Place in the preheated oven and roast the cherry tomatoes for about 15 minutes until they begin to wilt and burst.

Step 4: In the meantime, cook the Rigatoni following the package directions.

Step 5: In a large skillet with 1 tbsp olive oil, add the onions, mushrooms, bell pepper, zucchini, garlic, and dried basil, and season with salt & pepper. Cook for about 12 to 15 minutes over medium-high heat, stirring often, until the liquid is released and the veggies have begun to cook down. Next, add the spinach and cook for another 2 to 3 minutes until wilted. Then, stir in the sauce.

Step 6: To the skillet, add the cooked tomatoes. In a bowl, whisk the mozzarella and Parmesan cheese. Add 1 c. of the cheese mixture to the skillet and stir well. Then, toss in the rigatoni until well coated.

Step 7: To a 13 x 9-inch baking dish, transfer the mixture and top with the rest of the cheese. Place in the oven and bake for about 10 minutes at 425 degrees until the cheese is bubbly and starting to brown.

Nutrition Facts:

YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 375 | TOTAL FAT: 15g | SATURATED FAT: 7g | TRANS FAT: 0g | UNSATURATED FAT: 6g | CHOLESTEROL: 35mg | SODIUM: 1283mg | CARBOHYDRATES: 43g | FIBER: 6g | SUGAR: 9g | PROTEIN: 19g

Veggie Lover's Baked Rigatoni

Rebecca PREP TIME: 30 MINS | COOK TIME: 25 MINS | TOTAL TIME: 55 MINS | YIELD: 8 servings This baked rigatoni is the ultimate treat for all veggie lovers out… General Recipes Veggie Lover’s Baked Rigatoni European Print This

Serves: 8 Prep Time: 30 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 375 calories 15 fat

Rating: 5.0/5

( 2 voted )

Ingredients

• olive oil
• 1 pound rigatoni pasta
• 10-ounce container of cherry tomatoes
• 2 portobello mushroom caps, diced
• 1 medium zucchini, diced
• 1 green bell pepper, diced
• 9 cloves of garlic, minced
• 1 large onion, diced
• 25 ounces pasta sauce (I used mushroom flavor)
• 2 tsp dried basil
• 1 tsp salt
• ½ tsp pepper
• 2 c. shredded mozzarella cheese
• 1 ¾ c. grated Parmesan cheese
• 5-ounce container of fresh spinach (or 4-6 c. of loose spinach)

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: In 1/8 c olive oil, toss the cherry tomatoes. On a baking sheet, spread the cherry tomatoes in an even layer.

Step 3: Place in the preheated oven and roast the cherry tomatoes for about 15 minutes until they begin to wilt and burst.

Step 4: In the meantime, cook the Rigatoni following the package directions.

Step 5: In a large skillet with 1 tbsp olive oil, add the onions, mushrooms, bell pepper, zucchini, garlic, and dried basil, and season with salt & pepper. Cook for about 12 to 15 minutes over medium-high heat, stirring often, until the liquid is released and the veggies have begun to cook down. Next, add the spinach and cook for another 2 to 3 minutes until wilted. Then, stir in the sauce.

Step 6: To the skillet, add the cooked tomatoes. In a bowl, whisk the mozzarella and Parmesan cheese. Add 1 c. of the cheese mixture to the skillet and stir well. Then, toss in the rigatoni until well coated.

Step 7: To a 13 x 9-inch baking dish, transfer the mixture and top with the rest of the cheese. Place in the oven and bake for about 10 minutes at 425 degrees until the cheese is bubbly and starting to brown.

Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Yield: 24 SLICES

Gooey, chocolatey, and soft chocolate caramel brownies. These homemade brownies are the best! Easily make a salted caramel version by simply adding a little bit of sea salt to the caramel mixture.

INGREDIENTS

Brownie Layer:

2 eggs, Large

1/4 c. Water

1 box fudge brownie mix, Family size, 18.4 ounces

2/3 c. Oil

Caramel Layer:

1/4 c. Butter, Unsalted

2 c. Caramels, I used the Kraft brand

1 can Condensed milk, 14 ounces can

Topping:

1-2 c. Chocolate chips, Semisweet

HOW TO MAKE CHOCOLATE CARAMEL BROWNIES

Step 1: Place the brownie mix, eggs, oil, and water in a large mixing bowl. Mix well until blended.

Step 2: In a 9 x 13-inch rectangle pan lined with aluminium foil and greased with oil, spread half of the batter using a spatula. Place in preheated 350 degrees F oven and bake for about 12 to 15 minutes or until the top is firm and the batter is partially baked.

Step 3: In the meantime, place the caramels, condensed milk, and butter in a mixing bowl. Heat in the microwave until smooth and thick, stirring occasionally. If desired, add a bit of sea salt to make the salted caramel.

Step 4: Take the partially baked brownie out of the oven and pour the caramel mixture on top. Using a spatula, spread the mixture. Allow it to sit for about 5 to 10 minutes or until the caramel mixture is a little firm.

Step 5: On top of the caramel layer, slowly and gently spread the rest of the brownie batter. Then, sprinkle with chocolate chips. Return to the oven and bake for another 20 to 25 minutes or until a toothpick inserted in the middle of the brownie comes out clean.

Step 6: Remove from the oven when done and allow the brownie to chill for about 1 to 2 hours in the fridge until firm.

Step 7: Slice into squares and serve. Enjoy!

Note:

Keep any leftovers in a sealed airtight container and store them in the fridge for up to 3 days. Pop in the microwave for about 15 seconds and enjoy warm.

Nutrition Facts:

Calories: 321 kcal, carbohydrates: 40g, protein: 3g, fat: 16g, saturated fat: 5g, cholesterol: 26mg, sodium: 129mg, potassium: 78mg, sugar: 32g, vitamin a: 160IU, vitamin c: 0.5mg, calcium: 75mg, iron: 0.9mg

CHOCOLATE CARAMEL BROWNIES

Rebecca Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Yield: 24 SLICES Gooey, chocolatey, and soft chocolate caramel brownies. These homemade brownies are the… General Recipes CHOCOLATE CARAMEL BROWNIES European Print This

Serves: 24 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 321 calories 16 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Brownie Layer:
• 2 eggs, Large
• 1/4 c. Water
• 1 box fudge brownie mix, Family size, 18.4 ounces
• 2/3 c. Oil
• Caramel Layer:
• 1/4 c. Butter, Unsalted
• 2 c. Caramels, I used the Kraft brand
• 1 can Condensed milk, 14 ounces can
• Topping:
• 1-2 c. Chocolate chips, Semisweet

Instructions

Step 1: Place the brownie mix, eggs, oil, and water in a large mixing bowl. Mix well until blended.

Step 2: In a 9 x 13-inch rectangle pan lined with aluminium foil and greased with oil, spread half of the batter using a spatula. Place in preheated 350 degrees F oven and bake for about 12 to 15 minutes or until the top is firm and the batter is partially baked.

Step 3: In the meantime, place the caramels, condensed milk, and butter in a mixing bowl. Heat in the microwave until smooth and thick, stirring occasionally. If desired, add a bit of sea salt to make the salted caramel.

Step 4: Take the partially baked brownie out of the oven and pour the caramel mixture on top. Using a spatula, spread the mixture. Allow it to sit for about 5 to 10 minutes or until the caramel mixture is a little firm.

Step 5: On top of the caramel layer, slowly and gently spread the rest of the brownie batter. Then, sprinkle with chocolate chips. Return to the oven and bake for another 20 to 25 minutes or until a toothpick inserted in the middle of the brownie comes out clean.

Step 6: Remove from the oven when done and allow the brownie to chill for about 1 to 2 hours in the fridge until firm.

Step 7: Slice into squares and serve. Enjoy!

Notes

Keep any leftovers in a sealed airtight container and store them in the fridge for up to 3 days. Pop in the microwave for about 15 seconds and enjoy warm.

Prep time: 10 mins | Cook time: 30 mins | Total time: 40 mins | Yield: 4 SERVINGS

Lush chicken breast smothered in a mouthwatering balsamic caramelized onion cream sauce. This amazing chicken dish is incredibly easy to whip up using only a few simple ingredients and ready in no time. Enjoy a restaurant-quality meal at home with this skillet chicken any time!

Ingredients

1 tbsp olive oil

4 tbsp butter

4 small boneless, skinless chicken breasts (or thighs)

1/2 tsp garlic powder

1 c. finely chopped onions

1 tsp fresh thyme

4 tsp balsamic vinegar

2 tsp sugar

1 c. EACH: chicken broth AND heavy cream

pinch of red pepper flakes

salt and pepper

How to make Skillet Chicken in Balsamic Caramelized Onion Cream Sauce

Step 1: Sprinkle with salt, pepper, and garlic powder on both sides of the chicken breast.

Step 2: In a large skillet, heat the oil over medium-high heat. Add the chicken to the skillet once the oil is hot and sear for roughly 6 to 12 minutes until the internal temperature of the chicken breast reached 165 degrees F. On a plate, transfer the cooked chicken. Note that the cooking time of the chicken varies depending on the size.

Step 3: To the same skillet, add butter and onions. Stir the onions and cook for about 12 to 15 minutes over medium-low heat, stirring to prevent the onions from sticking, until soft and the color has deepened. Next, add the thyme, red pepper flakes, sugar, and balsamic vinegar. Allow the vinegar to cook for a few minutes.

Step 4: To make the sauce, gradually pour in the chicken broth while constantly stirring. Adjust the heat to high and allow the sauce to reduce for about 2 to 3 minutes or until thickened. Decrease the heat once the sauce is already reduced, then add the cream. Gently simmer the sauce before adding the chicken breast. Over the chicken, spoon the sauce.

Step 5: Remove from the heat when done and serve the chicken right away.

Note:

You can add more broth to thin out the sauce as it still thickens as it sits.

Skillet Chicken in Balsamic Caramelized Onion Cream Sauce

Rebecca Prep time: 10 mins | Cook time: 30 mins | Total time: 40 mins | Yield: 4 SERVINGS Lush chicken breast smothered in a mouthwatering balsamic caramelized onion cream sauce.… General Recipes Skillet Chicken in Balsamic Caramelized Onion Cream Sauce European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp olive oil
• 4 tbsp butter
• 4 small boneless, skinless chicken breasts (or thighs)
• 1/2 tsp garlic powder
• 1 c. finely chopped onions
• 1 tsp fresh thyme
• 4 tsp balsamic vinegar
• 2 tsp sugar
• 1 c. EACH: chicken broth AND heavy cream
• pinch of red pepper flakes
• salt and pepper

Instructions

Step 1: Sprinkle with salt, pepper, and garlic powder on both sides of the chicken breast.

Step 2: In a large skillet, heat the oil over medium-high heat. Add the chicken to the skillet once the oil is hot and sear for roughly 6 to 12 minutes until the internal temperature of the chicken breast reached 165 degrees F. On a plate, transfer the cooked chicken. Note that the cooking time of the chicken varies depending on the size.

Step 3: To the same skillet, add butter and onions. Stir the onions and cook for about 12 to 15 minutes over medium-low heat, stirring to prevent the onions from sticking, until soft and the color has deepened. Next, add the thyme, red pepper flakes, sugar, and balsamic vinegar. Allow the vinegar to cook for a few minutes.

Step 4: To make the sauce, gradually pour in the chicken broth while constantly stirring. Adjust the heat to high and allow the sauce to reduce for about 2 to 3 minutes or until thickened. Decrease the heat once the sauce is already reduced, then add the cream. Gently simmer the sauce before adding the chicken breast. Over the chicken, spoon the sauce.

Step 5: Remove from the heat when done and serve the chicken right away.

Notes

You can add more broth to thin out the sauce as it still thickens as it sits.

Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Serves: 4

This Spinach, tomato & garlic penne pasta is my go-to for a cold winter day. It is a thick, hearty meal packed with amazing flavors. Incredibly easy to whip up using only a few simple ingredients and ready in less than thirty minutes. This is perfect if you are looking for another delicious pasta meal to serve to your loved ones.

Ingredients

1 tablespoon olive oil

2 garlic cloves

1 small onion

¼ c. Parmesan cheese, grated

2 ounces cream cheese

½ pound penne pasta

2 tablespoons tomato paste

15 ounces diced tomatoes

½ teaspoon dried basil

½ teaspoon dried oregano

pinch red pepper flakes

9 oz. fresh spinach

½ teaspoon salt

fresh ground pepper, to taste

How to make Spinach, Tomato & Garlic Penne Pasta

Step 1: Bring a pot of salted water to a boil. Then, add the pasta and cook for about 7 to 10 minutes, stirring often, until tender. Drain the pasta when done.

Step 2: In the meantime, dice the onion and mince the garlic.

Step 3: Heat the olive oil in a large saucepan over medium heat. Once the oil is hot, add the onions and garlic. Cook for about 5 minutes, stirring often, until the onions have softened and the garlic is fragrant.

Step 4: To the pan, add the diced tomatoes (with juices), oregano, red pepper flakes, basil, salt, and some freshly cracked pepper. Stir well. Next, add the tomato paste with half a cup of water. Stir until the tomato paste is dissolved.

Step 5: Adjust the heat to medium-low and stir in the cream cheese. Next, add the Parmesan cheese and stir well until melted.

Step 6: Gently stir in the fresh spinach and continue to cook for 3 to 5 minutes more until the spinach has wilted.

Step 7: Toss in the pasta and adjust the salt and pepper if needed.

Step 8: Remove from the heat when done and serve the Spinach, tomato & garlic penne pasta warm. Enjoy!

Spinach Tomato & Garlic Penne Pasta

Rebecca Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Serves: 4 This Spinach, tomato & garlic penne pasta is my go-to for a cold… General Recipes Spinach Tomato & Garlic Penne Pasta European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves
• 1 small onion
• ¼ c. Parmesan cheese, grated
• 2 ounces cream cheese
• ½ pound penne pasta
• 2 tablespoons tomato paste
• 15 ounces diced tomatoes
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• pinch red pepper flakes
• 9 oz. fresh spinach
• ½ teaspoon salt
• fresh ground pepper, to taste

Instructions

Step 1: Bring a pot of salted water to a boil. Then, add the pasta and cook for about 7 to 10 minutes, stirring often, until tender. Drain the pasta when done.

Step 2: In the meantime, dice the onion and mince the garlic.

Step 3: Heat the olive oil in a large saucepan over medium heat. Once the oil is hot, add the onions and garlic. Cook for about 5 minutes, stirring often, until the onions have softened and the garlic is fragrant.

Step 4: To the pan, add the diced tomatoes (with juices), oregano, red pepper flakes, basil, salt, and some freshly cracked pepper. Stir well. Next, add the tomato paste with half a cup of water. Stir until the tomato paste is dissolved.

Step 5: Adjust the heat to medium-low and stir in the cream cheese. Next, add the Parmesan cheese and stir well until melted.

Step 6: Gently stir in the fresh spinach and continue to cook for 3 to 5 minutes more until the spinach has wilted.

Step 7: Toss in the pasta and adjust the salt and pepper if needed.

Step 8: Remove from the heat when done and serve the Spinach, tomato & garlic penne pasta warm. Enjoy!

PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 people

This salmon pasta is my newest favorite. It’s easy to throw together in under thirty minutes and guarantees one of the best pasta dishes you’ll ever make! A restaurant-quality meal with pan-seared salmon tossed in a delicious penne with sun-dried tomato cream sauce and spinach. This recipe is also a fantastic way to use leftover salmon.

Ingredients

Salmon:

1 lb salmon fillets

¼ tsp salt

1 tbsp olive oil

Cream Sauce:

¼ c. sun-dried tomatoes in oil, chopped

3 cloves garlic, minced

1 c. heavy cream

5 ounces of spinach fresh

⅛ tsp red pepper flakes

¼ tsp paprika

Pasta:

8 ounces penne

How to make Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach

Sear salmon:

Step 1: In a large skillet, heat 1 tbsp olive oil over medium-high heat.

Step 2: Sprinkle the salmon fillets with salt. Add the salmon fillets to the skillet once the oil is hot, skin-side-up, and sear over medium-high heat for about 4 minutes.

Step 3: Adjust the heat to medium and flip the salmon. Sear the other side for another 4 to 5 minutes over medium heat until the salmon is flaky.

Step 4: Once the salmon fillets are done, set them aside.

Cream sauce:

Step 5: Add the chopped sun-dried tomatoes and minced garlic to the same skillet and cook for about 1 minute, stirring. Next, add the spinach and cook further while stirring until the spinach has wilted.

Step 6: Add 1 c heavy cream to the skillet with the sauteed veggies, along with paprika and red pepper flakes. Bring everything to a simmer and cook for a minute, stirring. To taste, season with salt. If desired, add extra paprika.

Pasta:

Step 7: Following the package directions, cook the penne. Drain when done.

To assemble:

Step 8: To the skillet with the cream sauce, add the cooked and drained pasta. Toss well.

Step 9: Slide a fork between the salmon fillet and remove the skin. Then, slice the salmon fillets into large pieces. Next, add the pieces of salmon to the creamy pasta. Let everything simmer for a minute or so until the salmon is cooked through and warm. If needed, season with more salt.

Nutrition Facts:

Amount per Serving: Calories 637, Fat 33g 51%, Saturated Fat 15g 94%, Cholesterol 143mg 48%, Sodium 267mg 12%, Potassium 1169mg 33%, Carbohydrates 49g 16%, Fiber 3g 13%, Sugar 4g 4%, Protein 33g 66%, Vitamin A 4385IU 88%, Vitamin C 13.7mg 17%, Calcium 111mg 11%, Iron 3.2mg 18%

Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach

Rebecca PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 people This salmon pasta is my newest favorite. It’s easy to throw together… General Recipes Salmon Pasta with Sun-Dried Tomato Cream Sauce and Spinach European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 637 calories 33 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Salmon:
• 1 lb salmon fillets
• ¼ tsp salt
• 1 tbsp olive oil
• Cream Sauce:
• ¼ c. sun-dried tomatoes in oil, chopped
• 3 cloves garlic, minced
• 1 c. heavy cream
• 5 ounces of spinach fresh
• ⅛ tsp red pepper flakes
• ¼ tsp paprika
• Pasta:
• 8 ounces penne

Instructions

Sear salmon:

Step 1: In a large skillet, heat 1 tbsp olive oil over medium-high heat.

Step 2: Sprinkle the salmon fillets with salt. Add the salmon fillets to the skillet once the oil is hot, skin-side-up, and sear over medium-high heat for about 4 minutes.

Step 3: Adjust the heat to medium and flip the salmon. Sear the other side for another 4 to 5 minutes over medium heat until the salmon is flaky.

Step 4: Once the salmon fillets are done, set them aside.

Cream sauce:

Step 5: Add the chopped sun-dried tomatoes and minced garlic to the same skillet and cook for about 1 minute, stirring. Next, add the spinach and cook further while stirring until the spinach has wilted.

Step 6: Add 1 c heavy cream to the skillet with the sauteed veggies, along with paprika and red pepper flakes. Bring everything to a simmer and cook for a minute, stirring. To taste, season with salt. If desired, add extra paprika.

Pasta:

Step 7: Following the package directions, cook the penne. Drain when done.

To assemble:

Step 8: To the skillet with the cream sauce, add the cooked and drained pasta. Toss well.

Step 9: Slide a fork between the salmon fillet and remove the skin. Then, slice the salmon fillets into large pieces. Next, add the pieces of salmon to the creamy pasta. Let everything simmer for a minute or so until the salmon is cooked through and warm. If needed, season with more salt.

These are the best cinnamon rolls! I enjoy them for breakfast with a cup of coffee. I also whip up a big batch most of the time and packed in cute boxes to give as gifts. These cinnamon rolls are perfectly sweet, moist, and soft with a heavenly frosting, dredge in cinnamon sugar.

Dough:

2 eggs, room temperature

1 c. warm milk (110 degrees F/45 degrees C)

1/3 c. butter, melted

2 1/2 tsp yeast

4 1/2 c. flour

1/2 c. white sugar

1 tsp salt

Filling:

1/3 c. butter, melted

2 1/2 tbsp ground cinnamon

1 c. brown sugar, packed

Frosting:

1/4 c. butter, softened

1 (3 oz.) package cream cheese, softened

1 1/2 c. confectioners’ sugar

1/8 tsp salt

1/2 tsp vanilla extract

How to make The World’s Greatest Cinnamon Rolls

Step 1: In a large bowl, dissolve the yeast in the warm milk. Then, stir in the sugar, margarine, salt, and eggs. Next, add the flour and stir well.

Step 2: Lightly dust your hands with flour and knead the dough into a large ball. Place the dough ball in a bowl. Cover the dough and allow it to rise for an hour in a warm place until doubled in size.

Step 3: Onto a lightly floured surface, turn out the dough. Cover and allow it to rise again for 10 minutes more. In the meantime, whisk the brown sugar and cinnamon in a small bowl.

Step 4: Into a 16 x 21-inch rectangle, roll the dough and crush with the melted butter. On top, sprinkle the sugar/cinnamon mixture. Beginning along the long side, roll up the dough, then cut it into 12 rolls. In a lightly greased 9 x 13-inch baking pan, place the rolls and cover. Allow the rolls to rise for about 30 minutes until the sizes are nearly doubled. In the meantime, prepare the oven and preheat it to 350 degrees F.

Step 5: Place the rolls in the preheated oven and bake for about 20 minutes until golden brown. While waiting for rolls to finish baking, beat the cream cheese, 1/4 c butter, confectioners’ sugar, vanilla extract, and salt. When the rolls are done, take them out of the oven and remove them from the pan.

Step 6: On top of the rolls, spread any filling that has seeped out, then spread the frosting on top. Serve and enjoy!

The World’s Greatest Cinnamon Rolls

Rebecca These are the best cinnamon rolls! I enjoy them for breakfast with a cup of coffee. I also whip up a big batch most of the time and packed in… General Recipes The World’s Greatest Cinnamon Rolls European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Dough:
• 2 eggs, room temperature
• 1 c. warm milk (110 degrees F/45 degrees C)
• 1/3 c. butter, melted
• 2 1/2 tsp yeast
• 4 1/2 c. flour
• 1/2 c. white sugar
• 1 tsp salt
• Filling:
• 1/3 c. butter, melted
• 2 1/2 tbsp ground cinnamon
• 1 c. brown sugar, packed
• Frosting:
• 1/4 c. butter, softened
• 1 (3 oz.) package cream cheese, softened
• 1 1/2 c. confectioners’ sugar
• 1/8 tsp salt
• 1/2 tsp vanilla extract

Instructions

Step 1: In a large bowl, dissolve the yeast in the warm milk. Then, stir in the sugar, margarine, salt, and eggs. Next, add the flour and stir well.

Step 2: Lightly dust your hands with flour and knead the dough into a large ball. Place the dough ball in a bowl. Cover the dough and allow it to rise for an hour in a warm place until doubled in size.

Step 3: Onto a lightly floured surface, turn out the dough. Cover and allow it to rise again for 10 minutes more. In the meantime, whisk the brown sugar and cinnamon in a small bowl.

Step 4: Into a 16 x 21-inch rectangle, roll the dough and crush with the melted butter. On top, sprinkle the sugar/cinnamon mixture. Beginning along the long side, roll up the dough, then cut it into 12 rolls. In a lightly greased 9 x 13-inch baking pan, place the rolls and cover. Allow the rolls to rise for about 30 minutes until the sizes are nearly doubled. In the meantime, prepare the oven and preheat it to 350 degrees F.

Step 5: Place the rolls in the preheated oven and bake for about 20 minutes until golden brown. While waiting for rolls to finish baking, beat the cream cheese, 1/4 c butter, confectioners’ sugar, vanilla extract, and salt. When the rolls are done, take them out of the oven and remove them from the pan.

Step 6: On top of the rolls, spread any filling that has seeped out, then spread the frosting on top. Serve and enjoy!

Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 16 servings

This two-layer cake with a simple homemade chocolate frosting is incredibly easy to whip up. Moist, fudgy, dense, and tender. This is a straight-winner homemade chocolate cake that is perfect for every occasion!

INGREDIENTS

2 eggs

2 c. all-purpose flour

3/4 c. cocoa powder

2 c. sugar

2 teaspoons baking powder

1 1/2 teaspoon baking soda

1 c. milk

2 teaspoon vanilla

1 teaspoon salt

1 c. boiling water

1/2 c. oil

CHOCOLATE FROSTING:

4 c. powdered sugar

1/2 c. cocoa powder

1 teaspoon vanilla

1/2 c. butter, softened

6-8 tablespoons of milk

1 pinch salt

HOW TO MAKE HOMEMADE CHOCOLATE CAKE

Step 1: Using the parchment paper, line two 9-inch round pans, and grease with non-stick spray. Prepare the oven. Preheat it to 350 degrees.

Step 2: In a large mixing bowl, place the flour, sugar, cocoa, baking powder, baking soda, and salt. Mix well until combined. Next, stir in the milk, oil, eggs, and vanilla until you have a smooth mixture. Then, whisk in the boiling water until smooth.

Step 3: Between the prepared pans, evenly divide the batter. Place in the preheated oven and bake for about 30 to 35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and allow the cake to cool in the pans for about 10 minutes before inverting them onto cooling racks.

Step 4: On a cake stand or serving tray, place one cake. On top, spread around 1 c. of frosting. Then, top with the other cake and frost the sides and tops of the cakes.

Step 5: Serve the chocolate cake right away or cover and allow it to sit overnight.

Note:

To make the frosting, beat all chocolate frosting ingredients in a bowl until smooth. Feel free to add more milk until you get your desired spreadable consistency.

NUTRITION FACTS:

YIELD: 16 SERVING SIZE: 1
Amount Per Serving: Calories: 442 | Total Fat: 15g | Saturated Fat: 5g | Trans Fat: 0g | Unsaturated Fat: 9g | Cholesterol: 43mg | Sodium: 421mg | Carbohydrates: 71g | Net Carbohydrates: 0g | Fiber: 2g | Sugar: 52g | Sugar Alcohols: 0g | Protein: 6g

HOMEMADE CHOCOLATE CAKE

Rebecca Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 16 servings This two-layer cake with a simple homemade chocolate frosting is incredibly easy… General Recipes HOMEMADE CHOCOLATE CAKE European Print This

Serves: 16 Prep Time: 20 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 442 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 eggs
• 2 c. all-purpose flour
• 3/4 c. cocoa powder
• 2 c. sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoon baking soda
• 1 c. milk
• 2 teaspoon vanilla
• 1 teaspoon salt
• 1 c. boiling water
• 1/2 c. oil
• CHOCOLATE FROSTING:
• 4 c. powdered sugar
• 1/2 c. cocoa powder
• 1 teaspoon vanilla
• 1/2 c. butter, softened
• 6-8 tablespoons of milk
• 1 pinch salt

Instructions

Step 1: Using the parchment paper, line two 9-inch round pans, and grease with non-stick spray. Prepare the oven. Preheat it to 350 degrees.

Step 2: In a large mixing bowl, place the flour, sugar, cocoa, baking powder, baking soda, and salt. Mix well until combined. Next, stir in the milk, oil, eggs, and vanilla until you have a smooth mixture. Then, whisk in the boiling water until smooth.

Step 3: Between the prepared pans, evenly divide the batter. Place in the preheated oven and bake for about 30 to 35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and allow the cake to cool in the pans for about 10 minutes before inverting them onto cooling racks.

Step 4: On a cake stand or serving tray, place one cake. On top, spread around 1 c. of frosting. Then, top with the other cake and frost the sides and tops of the cakes.

Step 5: Serve the chocolate cake right away or cover and allow it to sit overnight.

Notes

To make the frosting, beat all chocolate frosting ingredients in a bowl until smooth. Feel free to add more milk until you get your desired spreadable consistency.

I love cinnamon rolls! These homemade cinnamon rolls bring the game to the top. These are “absolutely” and seriously the best (sinful) cinnamon rolls!

Ingredients

DOUGH:

1/2 c. vegetable oil

2 c. whole milk

1/2 c. sugar

4 1/2 c. flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 tbsp salt

1 package of active dry yeast

FILLING:

1 c. sugar, plus more as needed

1 c. melted butter, plus more as needed

1/8 c. ground cinnamon for sprinkling

FROSTING:

1/4 c. milk

1 teaspoon maple flavoring

1/8 c. brewed coffee

1/8 c. melted butter

Pinch of salt

1 pound powdered sugar

How to make Absolutely Sinful Cinnamon Rolls

Step 1: In a pan, whisk the milk, vegetable oil, and half c sugar. Heat the mixture and take off the heat just before the boiling point. Then, allow it to cool for about 45 minutes to 1 hour.

Step 2: Sprinkle in a package of Active Dry Yeast once the mixture is lukewarm to warm (but not hot). Allow the mixture to sit for about a minute before adding 4 c of flour. Stir well, cover, and allow it to rise for at least 1 hour.

Step 3: Add half c of flour to the mixture along with the baking powder, baking soda, and salt. Mix well. At this point, you can keep the dough in the fridge until ready to use (overnight or up to 2 days). If the dough begins to rise out of the pan, simply punch it down.

Step 4: Generously sprinkles the surface with flour. Into a thin triangle, roll the dough to about 1/4-inch thickness. Brush the top with melted butter and sprinkle with sugar and cinnamon.

Step 5: Tightly roll the dough, beginning with the wide end towards you in a neat line. Pinch the seam to seal. In each pan/dish, spread 1 tbsp of melted butter. Then, start cutting the dough into 1-inch slices using a sharp knife. Lay the rolls in the pan. Place in 375 degrees preheated oven and bake for about 13 to 17 minutes or until golden.

Frosting:

Step 6: Combine the frosting ingredients until smooth and thick but still pourable. Over the warm rolls, generously drizzle the frosting.

Absolutely Sinful Cinnamon Rolls

Rebecca I love cinnamon rolls! These homemade cinnamon rolls bring the game to the top. These are “absolutely” and seriously the best (sinful) cinnamon rolls! Ingredients DOUGH: 1/2 c. vegetable oil… General Recipes Absolutely Sinful Cinnamon Rolls European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• DOUGH:
• 1/2 c. vegetable oil
• 2 c. whole milk
• 1/2 c. sugar
• 4 1/2 c. flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 tbsp salt
• 1 package of active dry yeast
• FILLING:
• 1 c. sugar, plus more as needed
• 1 c. melted butter, plus more as needed
• 1/8 c. ground cinnamon for sprinkling
• FROSTING:
• 1/4 c. milk
• 1 teaspoon maple flavoring
• 1/8 c. brewed coffee
• 1/8 c. melted butter
• Pinch of salt
• 1 pound powdered sugar

Instructions

Step 1: In a pan, whisk the milk, vegetable oil, and half c sugar. Heat the mixture and take off the heat just before the boiling point. Then, allow it to cool for about 45 minutes to 1 hour.

Step 2: Sprinkle in a package of Active Dry Yeast once the mixture is lukewarm to warm (but not hot). Allow the mixture to sit for about a minute before adding 4 c of flour. Stir well, cover, and allow it to rise for at least 1 hour.

Step 3: Add half c of flour to the mixture along with the baking powder, baking soda, and salt. Mix well. At this point, you can keep the dough in the fridge until ready to use (overnight or up to 2 days). If the dough begins to rise out of the pan, simply punch it down.

Step 4: Generously sprinkles the surface with flour. Into a thin triangle, roll the dough to about 1/4-inch thickness. Brush the top with melted butter and sprinkle with sugar and cinnamon.

Step 5: Tightly roll the dough, beginning with the wide end towards you in a neat line. Pinch the seam to seal. In each pan/dish, spread 1 tbsp of melted butter. Then, start cutting the dough into 1-inch slices using a sharp knife. Lay the rolls in the pan. Place in 375 degrees preheated oven and bake for about 13 to 17 minutes or until golden.

Frosting:

Step 6: Combine the frosting ingredients until smooth and thick but still pourable. Over the warm rolls, generously drizzle the frosting.

PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | SERVINGS: 4

If you are looking for another easy and quick weeknight dinner that your family will surely love, then these easy beef bowls are a must-try! An Asian-inspired dish that you can easily make in less than thirty minutes. These beef bowls are made with just a few simple ingredients that you already have on hand. Serve this savory beef bowl over rice for a filling weeknight dinner any time!

I always love Asian-inspired meals. They are pretty easy and quick to whip up. One of my main favorite ingredients is the hoisin sauce as it instantly gives a depth of flavor to every dish. My entire family loves these beef bowls and this immediately made it to our favorite dinner rotation.

INGREDIENTS

1 lb extra lean ground beef

1 c. uncooked rice I used white jasmine rice

1 tbsp (packed) brown sugar

1 tsp grated fresh ginger

2 tbsp soy sauce

3 tbsp hoisin sauce

1 tsp sriracha sauce

3 cloves garlic, minced

Garnish (optional): scallions, sesame seeds

1 red bell pepper, chopped

How to make Easy Beef Bowls

Step 1: Following the package directions, cook the rice.

Step 2: In the meantime, cook the beef in a skillet for about 8 to 10 minutes over medium-high heat, breaking the meat into small pieces using a spoon as it cooks. Drain any excess grease.

Step 3: Remove the pan from the heat and stir the sauce (sugar, hoisin sauce, soy sauce, sriracha, ginger, and garlic) into the ground beef.

Step 4: Adjust the heat to medium and place the pan back to the heat. Next, add the pieces of red pepper. Continue to cook for a couple of minutes more, stirring occasionally, until the peppers are tender-crisp.

Step 5: Remove from the heat when done and serve the beef over rice. If desired, garnish with scallions and sesame seeds. Enjoy!

NUTRITION FACTS:

Calories: 371 kcal, Carbohydrates: 47g, Protein: 29g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 71mg, Sodium: 801mg, Potassium: 488mg, Fiber: 1g, Sugar: 6g, Vitamin C: 2mg, Calcium: 31mg, Iron: 3mg

Easy Beef Bowls

Rebecca PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | SERVINGS: 4 If you are looking for another easy and quick weeknight dinner that your… General Recipes Easy Beef Bowls European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 371 calories 6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb extra lean ground beef
• 1 c. uncooked rice I used white jasmine rice
• 1 tbsp (packed) brown sugar
• 1 tsp grated fresh ginger
• 2 tbsp soy sauce
• 3 tbsp hoisin sauce
• 1 tsp sriracha sauce
• 3 cloves garlic, minced
• Garnish (optional): scallions, sesame seeds
• 1 red bell pepper, chopped

Instructions

Step 1: Following the package directions, cook the rice.

Step 2: In the meantime, cook the beef in a skillet for about 8 to 10 minutes over medium-high heat, breaking the meat into small pieces using a spoon as it cooks. Drain any excess grease.

Step 3: Remove the pan from the heat and stir the sauce (sugar, hoisin sauce, soy sauce, sriracha, ginger, and garlic) into the ground beef.

Step 4: Adjust the heat to medium and place the pan back to the heat. Next, add the pieces of red pepper. Continue to cook for a couple of minutes more, stirring occasionally, until the peppers are tender-crisp.

Step 5: Remove from the heat when done and serve the beef over rice. If desired, garnish with scallions and sesame seeds. Enjoy!