General Recipes

Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 8 to 10 Servings

This Cowboy Quiche never fails to make our family dinner extra special! Bacon, caramelized onions, and a lot of cheese, it doesn’t get any better than that!

Ingredients:

8 slices bacon, chopped

8 large Eggs

2 medium yellow onions, sliced

¼ tsp black pepper

1 ½ c heavy cream or half-and-half

2 c grated cheddar cheese

2 tbsp salted butter

¾ tsp salt

1 unbaked pie crust

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Roll out the pie crust, then place it into a deep-dish pie plate. Press the sides of the crust to the plate. Put it in the fridge while you prepare the rest of the ingredients.

Place a large skillet on the stove and turn the heat to medium-low. Add butter and allow it to melt.

Add the onions into the hot skillet, then sauté for about 20 minutes or until they turn golden brown. Remove from the skillet and transfer them into a mixing bowl.

In the same skillet over medium-high heat, add the bacon slices and cook for a few minutes until crispy. Transfer them onto a clean plate lined with paper towels to drain excess grease. Move it into the bowl with the onions.

Add eggs, salt, pepper, and cream into a mixing bowl. Beat until well blended. Transfer the mixture into the bowl with the caramelized onions and bacon. Add the grated cheese as well and stir everything until well combined.

Transfer the mixture to the prepared crust and spread it evenly. Cover with foil.

Place it in the preheated oven and bake for about 45 minutes. Remove the cover and bake for 15 more minutes or until the top turns golden brown.

Remove the quiche from the oven and allow it to rest for about 15 minutes at room temperature. Slice into even servings.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days or 3 months in the freezer. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 564 kcal | Carbohydrates: 15g | Protein: 19g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 299mg | Sodium: 740mg | Potassium: 236mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1306IU | Vitamin C: 2mg | Calcium: 273mg | Iron: 2mg

Cowboy Quiche

Rebecca Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 8 to 10 Servings This Cowboy Quiche never fails to make our… General Recipes Cowboy Quiche European Print This

Serves: 8-10 Prep Time: 30 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 564 calories 48 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 slices bacon, chopped
• 8 large Eggs
• 2 medium yellow onions, sliced
• ¼ tsp black pepper
• 1 ½ c heavy cream or half-and-half
• 2 c grated cheddar cheese
• 2 tbsp salted butter
• ¾ tsp salt
• 1 unbaked pie crust

Instructions

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Roll out the pie crust, then place it into a deep-dish pie plate. Press the sides of the crust to the plate. Put it in the fridge while you prepare the rest of the ingredients.

Place a large skillet on the stove and turn the heat to medium-low. Add butter and allow it to melt.

Add the onions into the hot skillet, then sauté for about 20 minutes or until they turn golden brown. Remove from the skillet and transfer them into a mixing bowl.

In the same skillet over medium-high heat, add the bacon slices and cook for a few minutes until crispy. Transfer them onto a clean plate lined with paper towels to drain excess grease. Move it into the bowl with the onions.

Add eggs, salt, pepper, and cream into a mixing bowl. Beat until well blended. Transfer the mixture into the bowl with the caramelized onions and bacon. Add the grated cheese as well and stir everything until well combined.

Transfer the mixture to the prepared crust and spread it evenly. Cover with foil.

Place it in the preheated oven and bake for about 45 minutes. Remove the cover and bake for 15 more minutes or until the top turns golden brown.

Remove the quiche from the oven and allow it to rest for about 15 minutes at room temperature. Slice into even servings.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days or 3 months in the freezer. Reheat for a few minutes before serving again.

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 6 Servings

This Spinach Feta Quiche is the best thing to serve for lunch or dinner! The combination of all the flavors is insanely delicious! From the spinach to the cheese, everything about this is just perfect! It will only take you 45 minutes to prepare and bake this quiche. You are so in for a treat. Enjoy!

Ingredients:

¼ c feta cheese crumbles

½ c cheddar cheese, shredded

1 tbsp butter

6 Eggs

½ tsp salt

1 pie crust

¼ tsp pepper

2 tbsp chopped onions

½ bunch of fresh spinach, chopped (about 1 c chopped)

Directions:

Thaw the pie crust, then use a fork to poke small holes in the bottom of it.

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Place the crust in the preheated oven and bake for about 10 minutes.

Add salt, pepper, and eggs into a mixing bowl. Whisk until well blended.

Remove the crust from the oven and scatter the onions in it together with the chopped spinach.

Scatter the shredded cheddar cheese on top of the spinach, followed by the crumbled feta.

Pour the egg mixture over the crumbled feta and spread it evenly.

Place the pie onto a cookie sheet and place the butter slices on top.

Place the cookie sheet in the preheated oven and bake the quiche for about 30 minutes or until done.

Remove the quiche from the oven and allow it to cool for at least 5 minutes at room temperature.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 232 kcal | Carbohydrates: 14g | Protein: 10g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 433mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 337IU | Calcium: 101mg | Iron: 2mg

Spinach Feta Quiche Recipe Easy

Rebecca Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 6 Servings This Spinach Feta Quiche is the best thing to serve for lunch… General Recipes Spinach Feta Quiche Recipe Easy European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 232 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¼ c feta cheese crumbles
• ½ c cheddar cheese, shredded
• 1 tbsp butter
• 6 Eggs
• ½ tsp salt
• 1 pie crust
• ¼ tsp pepper
• 2 tbsp chopped onions
• ½ bunch of fresh spinach, chopped (about 1 c chopped)

Instructions

Thaw the pie crust, then use a fork to poke small holes in the bottom of it.

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Place the crust in the preheated oven and bake for about 10 minutes.

Add salt, pepper, and eggs into a mixing bowl. Whisk until well blended.

Remove the crust from the oven and scatter the onions in it together with the chopped spinach.

Scatter the shredded cheddar cheese on top of the spinach, followed by the crumbled feta.

Pour the egg mixture over the crumbled feta and spread it evenly.

Place the pie onto a cookie sheet and place the butter slices on top.

Place the cookie sheet in the preheated oven and bake the quiche for about 30 minutes or until done.

Remove the quiche from the oven and allow it to cool for at least 5 minutes at room temperature.

Serve and enjoy!

Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 8 Servings

Loaded with delicious flavors, this Quiche is the perfect food to serve for dinner with your loved ones! Ready in just about an hour. Enjoy!

Ingredients:

1 1/3 c Gruyere cheese, shredded and divided

1/2 10 ounces box of frozen chopped spinach, defrosted and wrung out in paper towels to remove excess moisture

6 slices bacon, cooked and crumbled

1 medium yellow onion, finely diced

1 frozen pie crust, deep dish

1/4 c chopped canned mushrooms wrung out in a paper towel to remove excess moisture

1/2 c diced cooked ham (I buy pre-diced from the grocery store)

4 large Eggs

1 tablespoon butter

3/4 c half and half

1/8 teaspoon ground nutmeg

fresh parsley, minced

1/4 teaspoon black pepper

3/4 teaspoon kosher salt

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Place a medium skillet on the stove and turn the heat to medium-high. Add butter and allow it to melt.

Add the ham and onions into the hot skillet, then sauté for a few minutes until brown. Transfer onto a clean plate.

Add the bacon into the empty skillet, then cook for a few minutes until crispy. Remove from the heat and crumble into small pieces.

Steam the frozen spinach in the microwave for about 6 minutes, then move it into a colander. Allow it to cool and remove the water by pressing it.

Add bacon, eggs, half & half, nutmeg, ham, salt, pepper, spinach, and onions into a mixing bowl. Stir everything until well incorporated.

Press the mushrooms into the same colander, then add them to the egg mixture together with 1 cup of shredded cheese. Stir until well incorporated.

Pour the egg mixture into the prepared pie crust and spread it evenly.

Scatter the rest of the shredded cheese over the egg mixture.

Place it in the preheated oven and bake for about 45 minutes or until the top turns golden brown.

Remove the quiche from the oven and allow it to cool for about 5 minutes at room temperature. Slice into even servings.

Serve and enjoy!

Basic Cheesy Spinach Quiche with Bacon

Rebecca Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 8 Servings Loaded with delicious flavors, this Quiche is the perfect food to serve… General Recipes Basic Cheesy Spinach Quiche with Bacon European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/3 c Gruyere cheese, shredded and divided
• 1/2 10 ounces box of frozen chopped spinach, defrosted and wrung out in paper towels to remove excess moisture
• 6 slices bacon, cooked and crumbled
• 1 medium yellow onion, finely diced
• 1 frozen pie crust, deep dish
• 1/4 c chopped canned mushrooms wrung out in a paper towel to remove excess moisture
• 1/2 c diced cooked ham (I buy pre-diced from the grocery store)
• 4 large Eggs
• 1 tablespoon butter
• 3/4 c half and half
• 1/8 teaspoon ground nutmeg
• fresh parsley, minced
• 1/4 teaspoon black pepper
• 3/4 teaspoon kosher salt

Instructions

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Place a medium skillet on the stove and turn the heat to medium-high. Add butter and allow it to melt.

Add the ham and onions into the hot skillet, then sauté for a few minutes until brown. Transfer onto a clean plate.

Add the bacon into the empty skillet, then cook for a few minutes until crispy. Remove from the heat and crumble into small pieces.

Steam the frozen spinach in the microwave for about 6 minutes, then move it into a colander. Allow it to cool and remove the water by pressing it.

Add bacon, eggs, half & half, nutmeg, ham, salt, pepper, spinach, and onions into a mixing bowl. Stir everything until well incorporated.

Press the mushrooms into the same colander, then add them to the egg mixture together with 1 cup of shredded cheese. Stir until well incorporated.

Pour the egg mixture into the prepared pie crust and spread it evenly.

Scatter the rest of the shredded cheese over the egg mixture.

Place it in the preheated oven and bake for about 45 minutes or until the top turns golden brown.

Remove the quiche from the oven and allow it to cool for about 5 minutes at room temperature. Slice into even servings.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 12 Servings

Every time I make this cobbler, all I get are positive words from friends and family! Well, it is indeed insanely delicious! You need to try this recipe and taste it yourself. Enjoy!

Ingredients:

1 1/3 c sugar (for berries)

1/2 c flour

1 box of 2 refrigerated pie crusts (I prefer Pillsbury)

1/2 c water

2 (10-14 ounces) bags of frozen blackberries

1/4 c sugar (to sprinkle on the crust before baking)

1/2 stick butter, cut into small cubes (to dot onto crust before baking)

1 stick butter, melted

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Roll out a pie crust, then lay it into a 12-inch cast-iron skillet. Make sure to press it to the sides and bottom. Use a fork to poke small holes all over the crust.

Place the crust in the preheated oven and bake for about 7 minutes or until done.

Turn the heat of the oven to about 375 degrees F.

Add flour, 1 1/3 cups of sugar, and melted butter into a large mixing bowl. Stir everything until well blended. Add the berries, then toss to coat.

Transfer the berries into the skillet with the crust and drizzle a bit of water on top.

Roll out the 2nd crust and place it on top of the berries. Seal the sides of both crusts.

Add the slices of butter over the 2nd crust followed by 1/4 cup of sugar.

Use a knife to make small shallow slices over the crust.

Place the skillet in the preheated oven and bake the cobbler for about 45 minutes or until the top turns golden brown.

Remove the cobbler from the oven and let it rest for a few minutes at room temperature before serving.

Serve and enjoy!

Nutrition Facts:

Amount Per Serving: CALORIES: 353 | TOTAL FAT: 19g | SATURATED FAT: 10g | TRANS FAT: 0g | UNSATURATED FAT: 8g | CHOLESTEROL: 30mg | SODIUM: 211mg | CARBOHYDRATES: 45g | FIBER: 1g | SUGAR: 27g | PROTEIN: 2g

MIMI'S FAMOUS SKILLET BLACKBERRY COBBLER

Rebecca Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 12 Servings Every time I make this cobbler, all I get are positive words… General Recipes MIMI’S FAMOUS SKILLET BLACKBERRY COBBLER European Print This

Serves: 12 Prep Time: 10 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 353 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/3 c sugar (for berries)
• 1/2 c flour
• 1 box of 2 refrigerated pie crusts (I prefer Pillsbury)
• 1/2 c water
• 2 (10-14 ounces) bags of frozen blackberries
• 1/4 c sugar (to sprinkle on the crust before baking)
• 1/2 stick butter, cut into small cubes (to dot onto crust before baking)
• 1 stick butter, melted

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Roll out a pie crust, then lay it into a 12-inch cast-iron skillet. Make sure to press it to the sides and bottom. Use a fork to poke small holes all over the crust.

Place the crust in the preheated oven and bake for about 7 minutes or until done.

Turn the heat of the oven to about 375 degrees F.

Add flour, 1 1/3 cups of sugar, and melted butter into a large mixing bowl. Stir everything until well blended. Add the berries, then toss to coat.

Transfer the berries into the skillet with the crust and drizzle a bit of water on top.

Roll out the 2nd crust and place it on top of the berries. Seal the sides of both crusts.

Add the slices of butter over the 2nd crust followed by 1/4 cup of sugar.

Use a knife to make small shallow slices over the crust.

Place the skillet in the preheated oven and bake the cobbler for about 45 minutes or until the top turns golden brown.

Remove the cobbler from the oven and let it rest for a few minutes at room temperature before serving.

Serve and enjoy!

Prep Time: 40 mins | Cook Time: 15 mins | Total Time: 55 mins | Yield: 4 Servings

The combination of all the ingredients in this burger is simply the best! From the yogurt sauce to the relish, you will surely love it! Ready in less than an hour. Enjoy!

Ingredients:

Ingredients for the Greek Yogurt Sauce:

½ tsp salt

2 tbsp fresh lemon juice

2 garlic cloves, minced

2 tsp grated lemon zest

1 tbsp olive oil

1 c Greek yogurt

Ingredients for the burgers:

1 tsp salt

1 medium zucchini, coarsely chopped

2 tbsp chopped cilantro

1 large egg, lightly beaten

½ tsp freshly ground black pepper and about 3-4 tbsp olive oil for searing

1 tsp ground cumin

½ medium red bell pepper, finely diced

1 ear of fresh corn husks and silk removed and kernels cut from the cob

1 tsp ground coriander

½ c panko bread crumbs

1 pound ground chicken

3 green onions, thinly sliced

3 garlic cloves, minced

Ingredients for the Tomato-Cucumber Relish:

2 green onions, finely sliced

2 tbsp fresh lemon juice

1 clove of garlic, minced

zest of 1 lemon

⅓ medium seedless English cucumber, finely diced

¼ c finely chopped fresh cilantro

A pinch of salt

1 pt. cherry or grape tomatoes, quartered

Directions:

In a large mixing bowl, add all the ingredients for the Greek yogurt sauce. Stir everything until well incorporated. Put the bowl in the fridge to chill while you prepare the rest of the ingredients.

Prepare the oven and preheat it to 218 degrees C or 425 degrees F.

Set aside the oil and add all the ingredients for the burger into a mixing bowl. Use your clean hands to mix everything until well incorporated. Make small patties out of the meat mixture.

Place a large frying pan on the stove and turn the heat to medium. Add oil and allow it to become hot.

Add the burger patties into the hot skillet, then sear each side for 2 minutes or until they turn golden brown. Transfer them onto a baking sheet.

Place the baking sheet in the preheated oven and cook the burger patties for 7 to 10 minutes. Remove from the oven.

In a mixing bowl, add all the ingredients for the tomato-cucumber relish. Stir to combine.

Serve the burgers with the relish on the side. Enjoy!

Notes:

Feel free to serve these burgers with pasta, mashed potatoes, or rice!

Chicken, Zucchini, and Fresh Corn Burgers

Rebecca Prep Time: 40 mins | Cook Time: 15 mins | Total Time: 55 mins | Yield: 4 Servings The combination of all the ingredients in this burger is simply the… General Recipes Chicken, Zucchini, and Fresh Corn Burgers European Print This

Serves: 4 Prep Time: 40 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp salt
• 1 medium zucchini, coarsely chopped
• 2 tbsp chopped cilantro
• 1 large egg, lightly beaten
• ½ tsp freshly ground black pepper and about 3-4 tbsp olive oil for searing
• 1 tsp ground cumin
• ½ medium red bell pepper, finely diced
• 1 ear of fresh corn husks and silk removed and kernels cut from the cob
• 1 tsp ground coriander
• ½ c panko bread crumbs
• 1 pound ground chicken
• 3 green onions, thinly sliced
• 3 garlic cloves, minced
• Ingredients for the Tomato-Cucumber Relish:
• 2 green onions, finely sliced
• 2 tbsp fresh lemon juice
• 1 clove of garlic, minced
• zest of 1 lemon
• ⅓ medium seedless English cucumber, finely diced
• ¼ c finely chopped fresh cilantro
• A pinch of salt
• 1 pt. cherry or grape tomatoes, quartered

Instructions

In a large mixing bowl, add all the ingredients for the Greek yogurt sauce. Stir everything until well incorporated. Put the bowl in the fridge to chill while you prepare the rest of the ingredients.

Prepare the oven and preheat it to 218 degrees C or 425 degrees F.

Set aside the oil and add all the ingredients for the burger into a mixing bowl. Use your clean hands to mix everything until well incorporated. Make small patties out of the meat mixture.

Place a large frying pan on the stove and turn the heat to medium. Add oil and allow it to become hot.

Add the burger patties into the hot skillet, then sear each side for 2 minutes or until they turn golden brown. Transfer them onto a baking sheet.

Place the baking sheet in the preheated oven and cook the burger patties for 7 to 10 minutes. Remove from the oven.

In a mixing bowl, add all the ingredients for the tomato-cucumber relish. Stir to combine.

Serve the burgers with the relish on the side. Enjoy!

Notes

Feel free to serve these burgers with pasta, mashed potatoes, or rice!

Prep Time: 20 mins | Total Time: 20 mins | Yield: 4 Servings

This Sesame-Ginger Beef is best served over rice! It will only take you 20 minutes to prepare and cook this amazing dish! With 4 servings, everyone in the family gets to taste how delicious this is! Make sure to double the ingredients if you are serving more than that! Stir-fried beef and beans, what’s not to love? Enjoy!

Ingredients:

1/4 cup soy sauce

1 pound skirt steak, thinly sliced into 1/4-inch strips

3 cloves garlic, minced

1 teaspoon plus 1 tbsp. canola oil, divided

2 green onions, chopped

kosher salt

Freshly ground black pepper

1 tablespoon sesame seeds

3 tablespoons sugar

3 tablespoons cornstarch

1-pound green beans, trimmed

1 tablespoon rice wine vinegar

3-inch piece of ginger, peeled and grated

Directions:

Use paper towels to pat dry the beef and put them into a large bowl.

Sprinkle salt, pepper, and cornstarch over the beef. Toss to coat.

Place a large skillet on the stove and turn the heat to medium-high. Add 1 tsp oil and allow it to become hot.

Add the green beans into the hot skillet, then sauté for a few minutes until soft.

Add 2 tbsp of water, cover, and steam the beans for a minute. Move them onto a clean plate.

In the same skillet, add the rest of the oil and allow it to become hot. Add the beef, then stir-fry for about 3 minutes or until they turn brown.

Add the garlic and ginger, then sauté for about a minute.

Stir in the vinegar, sugar, and soy sauce to combine.

Put the beans back into the skillet, then toss everything until well incorporated. Remove from the heat and dish out!

Sprinkle sesame seeds and green onions over each serving to garnish.

Serve and enjoy!

Sesame-Ginger Beef

Rebecca Prep Time: 20 mins | Total Time: 20 mins | Yield: 4 Servings This Sesame-Ginger Beef is best served over rice! It will only take you 20 minutes to prepare… General Recipes Sesame-Ginger Beef European Print This

Serves: 4 Prep Time: 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 cup soy sauce
• 1 pound skirt steak, thinly sliced into 1/4-inch strips
• 3 cloves garlic, minced
• 1 teaspoon plus 1 tbsp. canola oil, divided
• 2 green onions, chopped
• kosher salt
• Freshly ground black pepper
• 1 tablespoon sesame seeds
• 3 tablespoons sugar
• 3 tablespoons cornstarch
• 1-pound green beans, trimmed
• 1 tablespoon rice wine vinegar
• 3-inch piece of ginger, peeled and grated

Instructions

Use paper towels to pat dry the beef and put them into a large bowl.

Sprinkle salt, pepper, and cornstarch over the beef. Toss to coat.

Place a large skillet on the stove and turn the heat to medium-high. Add 1 tsp oil and allow it to become hot.

Add the green beans into the hot skillet, then sauté for a few minutes until soft.

Add 2 tbsp of water, cover, and steam the beans for a minute. Move them onto a clean plate.

In the same skillet, add the rest of the oil and allow it to become hot. Add the beef, then stir-fry for about 3 minutes or until they turn brown.

Add the garlic and ginger, then sauté for about a minute.

Stir in the vinegar, sugar, and soy sauce to combine.

Put the beans back into the skillet, then toss everything until well incorporated. Remove from the heat and dish out!

Sprinkle sesame seeds and green onions over each serving to garnish.

Serve and enjoy!

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 8 Servings

Easy, delicious, and very satisfying! This Butter Chicken is perfect to eat pretty much any time of the day! In just about 35 minutes, you can satisfy your cravings. Enjoy!

Ingredients:

For the Chicken Marinade:

1 teaspoon Chili Powder

1½ tablespoons Extra Virgin Olive Oil

2 teaspoon Garam Masala

1 teaspoon Kosher Salt

1 teaspoon Ground Cumin

1 teaspoon Garlic Powder

2 pounds Boneless, skinless chicken thighs, cut into 1-inch chunks

For the Sauce:

Chopped cilantro, for garnish

3 Garlic Cloves, minced

1 teaspoon Chili Powder

½ teaspoon Cayenne Pepper

1 tablespoon Garam Masala

Kosher salt and freshly ground black pepper

14 oz Tomato Sauce one can

1 teaspoon Ground Coriander

1 Yellow Onion, diced

1½ c Coconut Cream well stirred or blended

1 tablespoon Grated Fresh Ginger

3 tablespoons Clarified Butter, divided

Directions:

Add the chili powder, salt, garlic powder, cumin, olive oil, and garam masala into a mixing bowl. Stir everything until well incorporated.

Add the chicken into the bowl with the marinade, then toss to coat. Cover the bowl with plastic, then place it in the fridge to marinate the chicken for at least 6 hours or overnight.

For the Sauce:

Place a large skillet on the stove and turn the heat to medium-high. Add 2 tbsp of clarified butter and allow it to melt.

Remove the chicken from the marinade and shake off any excess. Add them in batches into the hot skillet, then sear each side for a few minutes until they turn brown. Transfer them onto a clean plate and repeat the process with the rest of the chicken.

In the same skillet, add onion, ginger, garlic, coriander, chili powder, and cayenne. Sauté for a few minutes until aromatic and soft.

Add the tomato sauce and stir until well blended. Simmer for about 5 minutes.

Add the coconut cream and stir until well blended. Simmer for a few minutes.

Put the chicken back into the skillet, then toss to coat with the sauce. Simmer for 10 more minutes. Remove from the heat.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days or 3 months in the freezer. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 386 kcal | Carbohydrates: 9g | Protein: 25g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 122mg | Sodium: 666mg | Potassium: 635mg | Fiber: 3g | Sugar: 3g | Vitamin A: 494IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 3mg

Easy Butter Chicken Recipe

Rebecca Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 8 Servings Easy, delicious, and very satisfying! This Butter Chicken is perfect to eat… General Recipes Easy Butter Chicken Recipe European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 386 calories 29 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Chicken Marinade:
• 1 teaspoon Chili Powder
• 1½ tablespoons Extra Virgin Olive Oil
• 2 teaspoon Garam Masala
• 1 teaspoon Kosher Salt
• 1 teaspoon Ground Cumin
• 1 teaspoon Garlic Powder
• 2 pounds Boneless, skinless chicken thighs, cut into 1-inch chunks
• For the Sauce:
• Chopped cilantro, for garnish
• 3 Garlic Cloves, minced
• 1 teaspoon Chili Powder
• ½ teaspoon Cayenne Pepper
• 1 tablespoon Garam Masala
• Kosher salt and freshly ground black pepper
• 14 oz Tomato Sauce one can
• 1 teaspoon Ground Coriander
• 1 Yellow Onion, diced
• 1½ c Coconut Cream well stirred or blended
• 1 tablespoon Grated Fresh Ginger
• 3 tablespoons Clarified Butter, divided

Instructions

Add the chili powder, salt, garlic powder, cumin, olive oil, and garam masala into a mixing bowl. Stir everything until well incorporated.

Add the chicken into the bowl with the marinade, then toss to coat. Cover the bowl with plastic, then place it in the fridge to marinate the chicken for at least 6 hours or overnight.

For the Sauce:

Place a large skillet on the stove and turn the heat to medium-high. Add 2 tbsp of clarified butter and allow it to melt.

Remove the chicken from the marinade and shake off any excess. Add them in batches into the hot skillet, then sear each side for a few minutes until they turn brown. Transfer them onto a clean plate and repeat the process with the rest of the chicken.

In the same skillet, add onion, ginger, garlic, coriander, chili powder, and cayenne. Sauté for a few minutes until aromatic and soft.

Add the tomato sauce and stir until well blended. Simmer for about 5 minutes.

Add the coconut cream and stir until well blended. Simmer for a few minutes.

Put the chicken back into the skillet, then toss to coat with the sauce. Simmer for 10 more minutes. Remove from the heat.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days or 3 months in the freezer. Reheat for a few minutes before serving again.

Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins | Yield: 4 Servings

I always serve this Sweet Potato Soup with toasted baguette and a green salad! It is one of my comfort foods! This recipe is very easy to prepare. Just follow these easy steps, and you are good to go. Enjoy!

Ingredients:

1 c full-fat coconut milk

1 medium yellow onion, diced

3 medium sweet potatoes, about 2 lbs., peeled and diced

1 tbsp oil, I use avocado oil

⅛ tsp black pepper, to taste

1 clove of garlic, minced

1 tablespoon grated fresh ginger, or 1/4 tsp ground ginger

½ tsp sea salt, more to taste

2 ½ c low-sodium vegetable broth

Directions:

Place a large pot on the stove and turn the heat to medium-low. Add oil and allow it to become hot.

Add the onion into the pot, then sauté for a few minutes until soft.

Add the ginger and garlic, then sauté for about a minute or until aromatic.

Add the vegetable broth, salt, pepper, coconut milk, and sweet potatoes. Stir everything until well incorporated.

Turn the heat up to medium-high and let the mixture boil.

Turn the heat down to medium-low again and simmer for about 25 minutes or until the potatoes are soft or can easily be pierced by a fork.

Use an immersion blender to process the soup until the texture becomes smooth. Taste and add more seasonings if needed.

Remove from the heat. Dish out!

Sprinkle freshly chopped herbs on top to garnish.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

This can last up to 3 months in the freezer.

Nutrition Facts:

Calories: 243 kcal, Carbohydrates: 25g, Protein: 3g, Fat: 16g, Saturated Fat: 11g, Sodium: 1114mg, Potassium: 482mg, Fiber: 3g, Sugar: 6g, Vitamin A: 14083IU, Vitamin C: 5mg, Calcium: 44mg, Iron: 2mg

Sweet Potato Soup

Rebecca Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins | Yield: 4 Servings I always serve this Sweet Potato Soup with toasted baguette and a… General Recipes Sweet Potato Soup European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c full-fat coconut milk
• 1 medium yellow onion, diced
• 3 medium sweet potatoes, about 2 lbs., peeled and diced
• 1 tbsp oil, I use avocado oil
• ⅛ tsp black pepper, to taste
• 1 clove of garlic, minced
• 1 tablespoon grated fresh ginger, or 1/4 tsp ground ginger
• ½ tsp sea salt, more to taste
• 2 ½ c low-sodium vegetable broth

Instructions

Place a large pot on the stove and turn the heat to medium-low. Add oil and allow it to become hot.

Add the onion into the pot, then sauté for a few minutes until soft.

Add the ginger and garlic, then sauté for about a minute or until aromatic.

Add the vegetable broth, salt, pepper, coconut milk, and sweet potatoes. Stir everything until well incorporated.

Turn the heat up to medium-high and let the mixture boil.

Turn the heat down to medium-low again and simmer for about 25 minutes or until the potatoes are soft or can easily be pierced by a fork.

Use an immersion blender to process the soup until the texture becomes smooth. Taste and add more seasonings if needed.

Remove from the heat. Dish out!

Sprinkle freshly chopped herbs on top to garnish.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. This can last up to 3 months in the freezer.

Prep Time: 20 mins | Cook Time: 6 hrs | Total Time: 6 hrs 20 mins | Yield: 6 Servings

This Slow Cooker Minestrone Soup is total comfort food for the whole family! In just about 6 hours, you can have the most satisfying soup to serve your loved ones today. Enjoy!

Ingredients:

2 (14.5 ounces) cans of diced tomatoes

1 c diced celery (3 stalks)

1/2 teaspoon dried thyme

4 cloves garlic, minced

1 1/3 c small or medium shell pasta

1 teaspoon dried oregano

1 (15-ounce) can of white, navy beans, or cannellini beans, drained and rinsed

1 1/3 c frozen green beans (regular or Italian), thawed warm water

3/4 teaspoon dried rosemary, crushed

1 c diced yellow onion (1 small)

3 tablespoons chopped fresh parsley

2 c packed chopped fresh spinach

6 1/2 c low-sodium vegetable stock, then more as desired

Finely shredded Parmesan or Romano cheese, for serving

Salt and freshly ground black pepper, to taste

2 teaspoons dried basil

1 1/3 c zucchini, sliced into half-moons (1 small)

1 (15-ounce) can of dark red kidney beans, drained and rinsed

1 c diced carrots (2 carrots)

Directions:

Slow Cooker:

In a 6-quart slow cooker, add carrots, oregano, onion, tomatoes, garlic, celery, vegetable stock, thyme, basil, rosemary, salt, and pepper. Stir everything until well incorporated.

Cover and seal the slow cooker, then cook everything for about 7 to 8 hours on a low setting or 31/2 to 4 hours on a high setting.

Add the green beans, pasta, and zucchini. Stir just until combined and cook for 30 more minutes on a high setting.

Add the spinach, parsley, cannellini beans, and kidney beans. Stir to combine and cook for a few more minutes.

If the texture of the soup is too thick, add a bit of vegetable broth to even it out. Dish out!

Top each serving with Romano cheese.

Serve and enjoy!

Stove Method:

Place a large pot on the stove and turn the heat to medium-high. Add 2 tbsp of olive oil and allow it to become hot.

Add the celery, onions, and carrots. Sauté for a few minutes until soft.

Add the garlic and sauté for about a minute or until aromatic.

Add water, herbs, canned tomatoes, broth, salt, and pepper. Stir and allow the mixture to boil.

Turn the heat down to low, then simmer the soup for about 10 minutes.

Add the pasta, zucchini, and green beans. Stir to combine and cook for 10 to 15 minutes more.

Add the kidney beans, spinach, and cannellini beans. Stir and cook for 2 more minutes. Dish out!

Top each serving with Romano cheese.

Serve and enjoy!

Nutrition Facts:

Calories 359 | Calories from Fat 9 | Fat 1g 2% | Sodium 874mg 38% | Potassium 1312mg 37% | Carbohydrates 71g 24% | Fiber 18g 75% | Sugar 11g 12% | Protein 18g 36% | Vitamin A 5705IU 114% | Vitamin C 36.4mg 44% | Calcium 193mg 19% | Iron 7.1mg 39%

Slow Cooker Minestrone Soup {Olive Garden Copycat}

Rebecca Prep Time: 20 mins | Cook Time: 6 hrs | Total Time: 6 hrs 20 mins | Yield: 6 Servings This Slow Cooker Minestrone Soup is total comfort food for… General Recipes Slow Cooker Minestrone Soup {Olive Garden Copycat} European Print This

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

Nutrition facts: 359 calories 1 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 (14.5 ounces) cans of diced tomatoes
• 1 c diced celery (3 stalks)
• 1/2 teaspoon dried thyme
• 4 cloves garlic, minced
• 1 1/3 c small or medium shell pasta
• 1 teaspoon dried oregano
• 1 (15-ounce) can of white, navy beans, or cannellini beans, drained and rinsed
• 1 1/3 c frozen green beans (regular or Italian), thawed warm water
• 3/4 teaspoon dried rosemary, crushed
• 1 c diced yellow onion (1 small)
• 3 tablespoons chopped fresh parsley
• 2 c packed chopped fresh spinach
• 6 1/2 c low-sodium vegetable stock, then more as desired
• Finely shredded Parmesan or Romano cheese, for serving
• Salt and freshly ground black pepper, to taste
• 2 teaspoons dried basil
• 1 1/3 c zucchini, sliced into half-moons (1 small)
• 1 (15-ounce) can of dark red kidney beans, drained and rinsed
• 1 c diced carrots (2 carrots)

Instructions

Slow Cooker:

In a 6-quart slow cooker, add carrots, oregano, onion, tomatoes, garlic, celery, vegetable stock, thyme, basil, rosemary, salt, and pepper. Stir everything until well incorporated.

Cover and seal the slow cooker, then cook everything for about 7 to 8 hours on a low setting or 31/2 to 4 hours on a high setting.

Add the green beans, pasta, and zucchini. Stir just until combined and cook for 30 more minutes on a high setting.

Add the spinach, parsley, cannellini beans, and kidney beans. Stir to combine and cook for a few more minutes.

If the texture of the soup is too thick, add a bit of vegetable broth to even it out. Dish out!

Top each serving with Romano cheese.

Serve and enjoy!

Stove Method:

Place a large pot on the stove and turn the heat to medium-high. Add 2 tbsp of olive oil and allow it to become hot.

Add the celery, onions, and carrots. Sauté for a few minutes until soft.

Add the garlic and sauté for about a minute or until aromatic.

Add water, herbs, canned tomatoes, broth, salt, and pepper. Stir and allow the mixture to boil.

Turn the heat down to low, then simmer the soup for about 10 minutes.

Add the pasta, zucchini, and green beans. Stir to combine and cook for 10 to 15 minutes more.

Add the kidney beans, spinach, and cannellini beans. Stir and cook for 2 more minutes. Dish out!

Top each serving with Romano cheese.

Serve and enjoy!

Prep Time: 5 Days | Cook Time: 3 hrs | Rest Time: 30 mins | Total Time: 5 Days 3 hrs 30 mins | Yield: 14 Servings

You will be amazed by how easy it is to roast the best turkey ever! This recipe is a step-by-step process that will help you achieve that! Try it now!

Ingredients:

1 Turkey (12-18 pounds, although you can go bigger, you may have to adjust ingredients accordingly)

Lemon and herbs brine

2 sprigs rosemary

2 sprigs thyme

2 tablespoons minced garlic

Combine all ingredients in a large pot and bring to a boil for 2-3 minutes, or until salt and sugar are dissolved. Remove from heat and let cool completely.

6 lemons washed and quartered

1.5 gallons water

1/2 cup molasses -or- 3/4 cup brown sugar

1.5 heaping cup salt

8 bay leaves

Herb Butter

1 teaspoon salt

1 cup chopped parsley

1/2 cube softened butter (4 tablespoons Butter)

Aromatics

1.5 cup Ginger ale (apple juice, seltzer water, or even water will all work as well)

2 sprigs rosemary

1 teaspoon or 1 stick of cinnamon

1 onion, quartered

6 sage leaves

1 red apple, sliced

Directions:

Defrost the turkey and thaw it for at least 24 hours.

In a large container, add all the brine ingredients. Stir everything until well combined.

Add the turkey to the brine solution and let it soak for at least 8 hours.

In a mixing bowl, add all the ingredients for the herb butter. Whisk to combine.

Remove the turkey from the brine, then place it into a large roasting pan. Sprinkle the herb butter all over the turkey, then rub it well to coat.

Stuff the inside of the turkey with the aromatics.

Prepare the oven and preheat it to 250 degrees C or 500 degrees F.

Place the turkey in the preheated oven and roast for about 30 minutes.

Reduce the heat to about 350 degrees F, then cover the turkey with foil. Roast for 2 hours and 30 minutes more.

Remove the turkey from the oven and allow it to rest for at least 30 minutes at room temperature before slicing.

Serve and enjoy!

Nutrition Facts:

Calories: 7kcal | Cholesterol: 2mg | Sodium: 36mg

How to Cook a Perfect Turkey

Rebecca Prep Time: 5 Days | Cook Time: 3 hrs | Rest Time: 30 mins | Total Time: 5 Days 3 hrs 30 mins | Yield: 14 Servings You will be… General Recipes How to Cook a Perfect Turkey European Print This

Serves: 14 Prep Time: 5 days Cooking Time: 3 hrs 3 hrs

Nutrition facts: 7 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Turkey (12-18 pounds, although you can go bigger, you may have to adjust ingredients accordingly)
• Lemon and herbs brine
• 2 sprigs rosemary
• 2 sprigs thyme
• 2 tablespoons minced garlic
• Combine all ingredients in a large pot and bring to a boil for 2-3 minutes, or until salt and sugar are dissolved. Remove from heat and let cool completely.
• 6 lemons washed and quartered
• 1.5 gallons water
• 1/2 cup molasses -or- 3/4 cup brown sugar
• 1.5 heaping cup salt
• 8 bay leaves
• Herb Butter
• 1 teaspoon salt
• 1 cup chopped parsley
• 1/2 cube softened butter (4 tablespoons Butter)
• Aromatics
• 1.5 cup Ginger ale (apple juice, seltzer water, or even water will all work as well)
• 2 sprigs rosemary
• 1 teaspoon or 1 stick of cinnamon
• 1 onion, quartered
• 6 sage leaves
• 1 red apple, sliced

Instructions

Defrost the turkey and thaw it for at least 24 hours.

In a large container, add all the brine ingredients. Stir everything until well combined.

Add the turkey to the brine solution and let it soak for at least 8 hours.

In a mixing bowl, add all the ingredients for the herb butter. Whisk to combine.

Remove the turkey from the brine, then place it into a large roasting pan. Sprinkle the herb butter all over the turkey, then rub it well to coat.

Stuff the inside of the turkey with the aromatics.

Prepare the oven and preheat it to 250 degrees C or 500 degrees F.

Place the turkey in the preheated oven and roast for about 30 minutes.

Reduce the heat to about 350 degrees F, then cover the turkey with foil. Roast for 2 hours and 30 minutes more.

Remove the turkey from the oven and allow it to rest for at least 30 minutes at room temperature before slicing.

Serve and enjoy!