General Recipes

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings

Rice and shrimp in one dish! This recipe is going to be awesome! Serve this complete meal for dinner, and I promise you that everyone is going to love it!

Ingredients:

1 tablespoon minced garlic

2-3 Medium ripe tomatoes (about 1 c)

2 tbsp butter

2.5 c chicken stock

1 large onion, chopped

1 c bell pepper

1 c long-grain White rice

1 tsp cooking oil

2-3 tbsp Cajun Spice mix

250g of Shrimp Cleaned and deveined

Salt to taste

Lemon Wedges for Serving

Fresh cilantro For Garnishing

avocado for serving

Directions:

Place a pan on the stove and turn the heat to medium. Add 1 tbsp of butter and allow it to melt. Add the shrimp and sprinkle 1 tbsp of Cajun seasoning on top to season. Cook each side for 2 minutes or just until cooked. Move the shrimp to a clean plate.

In the same pan, add the rest of the butter and oil. Add the minced garlic and onions. Sauté for a few minutes until aromatic and soft.

Reduce the heat to low-medium, then add rice and toss to combine. Cook for 2 more minutes.

Add the tomatoes, Cajun seasoning, and chopped bell pepper. Stir to combine.

Pour in the warm stock and stir until well blended. Make sure to scrape the bottom of the pan to deglaze it. Cover the pan with the lid and cook the rice further.

Put the shrimp back into the pan and toss to combine.

Cover the pan again with the lid, then cook for 8 more minutes.

Turn off the heat and leave the cover on and let the dish sit for about 10 minutes. Use a fork to fluff the rice.

Sprinkle freshly chopped cilantro on top to garnish.

Serve warm with lemon wedges and avocado. Enjoy!

Notes:

Feel free to use canned or fresh tomatoes for this recipe.

Make sure to taste before adding more seasonings.

Keep leftovers in the fridge.

Nutrition Facts:

Serving: 1serving | Calories: 390 kcal | Carbohydrates: 48g | Protein: 23g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 193mg | Sodium: 802mg | Potassium: 388mg | Fiber: 1g | Sugar: 5g | Vitamin A: 930IU | Vitamin C: 44.8mg | Calcium: 138mg | Iron: 2.5mg

Cajun Shrimp and Rice Skillet

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings Rice and shrimp in one dish! This recipe is going to be… General Recipes Cajun Shrimp and Rice Skillet European Print This

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

Nutrition facts: 390 calories 10 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon minced garlic
• 2-3 Medium ripe tomatoes (about 1 c)
• 2 tbsp butter
• 2.5 c chicken stock
• 1 large onion, chopped
• 1 c bell pepper
• 1 c long-grain White rice
• 1 tsp cooking oil
• 2-3 tbsp Cajun Spice mix
• 250g of Shrimp Cleaned and deveined
• Salt to taste
• Lemon Wedges for Serving
• Fresh cilantro For Garnishing
• avocado for serving

Instructions

Place a pan on the stove and turn the heat to medium. Add 1 tbsp of butter and allow it to melt. Add the shrimp and sprinkle 1 tbsp of Cajun seasoning on top to season. Cook each side for 2 minutes or just until cooked. Move the shrimp to a clean plate.

In the same pan, add the rest of the butter and oil. Add the minced garlic and onions. Sauté for a few minutes until aromatic and soft.

Reduce the heat to low-medium, then add rice and toss to combine. Cook for 2 more minutes.

Add the tomatoes, Cajun seasoning, and chopped bell pepper. Stir to combine.

Pour in the warm stock and stir until well blended. Make sure to scrape the bottom of the pan to deglaze it. Cover the pan with the lid and cook the rice further.

Put the shrimp back into the pan and toss to combine.

Cover the pan again with the lid, then cook for 8 more minutes.

Turn off the heat and leave the cover on and let the dish sit for about 10 minutes. Use a fork to fluff the rice.

Sprinkle freshly chopped cilantro on top to garnish.

Serve warm with lemon wedges and avocado. Enjoy!

Notes

Feel free to use canned or fresh tomatoes for this recipe. Make sure to taste before adding more seasonings. Keep leftovers in the fridge.

Prep Time: 1 hr | Cook Time: 45 mins | Total Time: 1 hr 45 mins | Yield: 8 Servings

The rich and meaty sauce of this Pastitsio is legendary! Made from simple ingredients, this dish is ready in less than 2 hours. Enjoy!

Ingredients:

For the Meat Sauce:

1 tsp dried oregano

1 tsp fresh thyme leaves

1 lb. lean ground lamb (can substitute for pork)

1 can (28 oz) of San Marzano tomatoes

1/2 c dry red wine

A pinch of cayenne pepper

1 tbsp ground cinnamon

3 tbsp olive oil

1 large yellow onion, diced

Kosher salt and freshly ground black pepper

1 tbsp minced garlic (3 large cloves)

1 lb. lean ground beef

For the Bechamel:

4 tbsp (1/2 stick) unsalted butter

1 1/2 c freshly grated Parmesan, divided

3/4 lb. small shells, preferably ziti noodles

2 1/2 c of low-fat milk

Salt and freshly ground black pepper

2/3 c Greek yogurt

1/4 c all-purpose flour

1/4 tsp freshly grated nutmeg

Directions:

To Make the Meat Sauce:

Place a Dutch oven on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot. Add the onion, then sauté for a few minutes until soft.

Add the ground lamb and ground beef, then cook for about 10 minutes or until crumbly and brown. Remove any accumulated fat.

Stir in the wine and scrape the bottom of the pot to get the browned bits. Stir everything until well incorporated. Let the mixture simmer for 3 minutes.

Add oregano, garlic, thyme, cayenne, and cinnamon. Stir to combine and cook just until aromatic.

Stir in 2 tsp salt, tomatoes, and 1 tsp pepper. Simmer for 40 minutes.

To Make the Bechamel:

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

Place a small saucepan on the stove and turn the heat to medium. Add butter and allow it to melt. Add flour, then whisk and cook for a minute.

Whisk in the milk until well incorporated and simmer until the texture of the sauce becomes thick.

Stir in 1 tsp pepper, 1 tsp salt, and nutmeg until well blended.

Add 3/4 of Parmesan cheese, then stir until melted. Remove from the heat and let it cool.

Add Greek yogurt and stir until well incorporated.

To Assemble:

Refer to the directions provided on the package of pasta on how to cook it. Drain and rinse with cold water to remove excess starch.

Add the cooked pasta into the pan with the sauce, then toss to coat Move the mixture to a 9×13-inch baking dish and spread it evenly. Top with the rest of the cheese.

Place the dish in the preheated oven and bake for about 45 minutes to 1 hour.

Serve and enjoy!

Ina Garten's Pastitsio

Rebecca Prep Time: 1 hr | Cook Time: 45 mins | Total Time: 1 hr 45 mins | Yield: 8 Servings The rich and meaty sauce of this Pastitsio is legendary!… General Recipes Ina Garten’s Pastitsio European Print This

Serves: 8 Prep Time: 1 hr Cooking Time: 45 mins 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Meat Sauce:
• 1 tsp dried oregano
• 1 tsp fresh thyme leaves
• 1 lb. lean ground lamb (can substitute for pork)
• 1 can (28 oz) of San Marzano tomatoes
• 1/2 c dry red wine
• A pinch of cayenne pepper
• 1 tbsp ground cinnamon
• 3 tbsp olive oil
• 1 large yellow onion, diced
• Kosher salt and freshly ground black pepper
• 1 tbsp minced garlic (3 large cloves)
• 1 lb. lean ground beef
• For the Bechamel:
• 4 tbsp (1/2 stick) unsalted butter
• 1 1/2 c freshly grated Parmesan, divided
• 3/4 lb. small shells, preferably ziti noodles
• 2 1/2 c of low-fat milk
• Salt and freshly ground black pepper
• 2/3 c Greek yogurt
• 1/4 c all-purpose flour
• 1/4 tsp freshly grated nutmeg

Instructions

To Make the Meat Sauce:

Place a Dutch oven on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot. Add the onion, then sauté for a few minutes until soft.

Add the ground lamb and ground beef, then cook for about 10 minutes or until crumbly and brown. Remove any accumulated fat.

Stir in the wine and scrape the bottom of the pot to get the browned bits. Stir everything until well incorporated. Let the mixture simmer for 3 minutes.

Add oregano, garlic, thyme, cayenne, and cinnamon. Stir to combine and cook just until aromatic.

Stir in 2 tsp salt, tomatoes, and 1 tsp pepper. Simmer for 40 minutes.

To Make the Bechamel:

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

Place a small saucepan on the stove and turn the heat to medium. Add butter and allow it to melt. Add flour, then whisk and cook for a minute.

Whisk in the milk until well incorporated and simmer until the texture of the sauce becomes thick.

Stir in 1 tsp pepper, 1 tsp salt, and nutmeg until well blended.

Add 3/4 of Parmesan cheese, then stir until melted. Remove from the heat and let it cool.

Add Greek yogurt and stir until well incorporated.

To Assemble:

Refer to the directions provided on the package of pasta on how to cook it. Drain and rinse with cold water to remove excess starch.

Add the cooked pasta into the pan with the sauce, then toss to coat Move the mixture to a 9×13-inch baking dish and spread it evenly. Top with the rest of the cheese.

Place the dish in the preheated oven and bake for about 45 minutes to 1 hour.

Serve and enjoy!

Yield: 4 to 6 Servings

You will be amazed by how this simple dish could make your dining experience extra special! This Teriyaki Chicken Casserole is a must-try! If you want only the best for your family, then don’t skip this recipe. Enjoy!

Ingredients:

3 c cooked brown or white rice

1/4 c brown sugar

2 tbsp cornstarch + 2 tbsp water

1 lb. boneless, skinless chicken breasts

1/2 tsp minced garlic

1/2 c water

3/4 c low-sodium soy sauce

1 bag (12 oz.) of stir-fried vegetables (broccoli, carrots, snow peas, etc.) (can be found in the produce section of grocery stores)

Directions:

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

Apply cooking spray to the inside of a 9×13-inch baking pan.

Place a saucepan on the stove, then add brown sugar, soy sauce, garlic, 1/2 cup of water, and ginger. Turn the heat to medium and stir until well blended. Allow the mixture to boil.

Combine 2 tbsp of water and cornstarch in a small bowl. Add it into the pan, then stir until well incorporated. Bring the mixture to a boil until the texture becomes thick. Remove the pan from the stove.

Add the chicken breasts to the pan and arrange them in a single layer. Put the veggies around the chicken followed by 1 cup of the sauce. Cover it with foil.

Place the pan in the preheated oven and bake the casserole for about 30 minutes or until done. Remove from the oven.

Use two forks to shred the chicken breasts into small cuts.

Add the cooked rice and some of the sauce into the pan, then toss to combine.

Put it back in the oven and bake for 10 more minutes.

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

Drizzle the sauce over each serving.

Serve and enjoy!

Notes:

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Teriyaki Chicken Casserole

Rebecca Yield: 4 to 6 Servings You will be amazed by how this simple dish could make your dining experience extra special! This Teriyaki Chicken Casserole is a must-try! If you… General Recipes Teriyaki Chicken Casserole European Print This

Serves: 4-6

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 c cooked brown or white rice
• 1/4 c brown sugar
• 2 tbsp cornstarch + 2 tbsp water
• 1 lb. boneless, skinless chicken breasts
• 1/2 tsp minced garlic
• 1/2 c water
• 3/4 c low-sodium soy sauce
• 1 bag (12 oz.) of stir-fried vegetables (broccoli, carrots, snow peas, etc.) (can be found in the produce section of grocery stores)

Instructions

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

Apply cooking spray to the inside of a 9×13-inch baking pan.

Place a saucepan on the stove, then add brown sugar, soy sauce, garlic, 1/2 cup of water, and ginger. Turn the heat to medium and stir until well blended. Allow the mixture to boil.

Combine 2 tbsp of water and cornstarch in a small bowl. Add it into the pan, then stir until well incorporated. Bring the mixture to a boil until the texture becomes thick. Remove the pan from the stove.

Add the chicken breasts to the pan and arrange them in a single layer. Put the veggies around the chicken followed by 1 cup of the sauce. Cover it with foil.

Place the pan in the preheated oven and bake the casserole for about 30 minutes or until done. Remove from the oven.

Use two forks to shred the chicken breasts into small cuts.

Add the cooked rice and some of the sauce into the pan, then toss to combine.

Put it back in the oven and bake for 10 more minutes.

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

Drizzle the sauce over each serving.

Serve and enjoy!

Notes

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Prep Time: 15 mins | Total Time: 15 mins | Yield: 4 Servings

This is my all-time favorite salad ever! This Cabbage Salad with Corn is very easy to prepare! It will only take you 15 minutes to prepare it! With simple ingredients and easy steps, I can’t think of any reason why you shouldn’t give this recipe a try! I promise you that it is worth all your time and effort! Invite your friends over and surprise them with this spectacular salad! Also, don’t forget to share this recipe with them. Enjoy!

Ingredients:

3 tablespoons olive oil

1 ½ tablespoons vinegar

½ English cucumber, sliced

½ teaspoon pepper or to taste

½ teaspoon salt or to taste

⅓ c chopped dill

½ medium cabbage about 1 ½ pound

1 c corn, frozen and thawed or canned

Directions:

Slice the cabbage into thin cuts. I used a mandolin for this step. I highly recommend it.

Put the cabbage slices into a large bowl, then sprinkle salt and pepper on top. Now, with your clean hands, squeeze the cabbage to get most of the liquid content out.

Add the rest of the ingredients, then stir everything until well incorporated. Taste, then add more seasonings if needed.

Serve and enjoy!

Notes:

I highly suggest using green, red, or Napa cabbage for this recipe for the best result.

For the cucumbers, try using Persian or Fresh English.

You can use avocado oil instead of extra virgin olive oil in this recipe.

You can chill this salad in the fridge first before serving.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 1 day. I highly suggest eating them right away!

Feel free to add these things to the salad.

shredded carrots

diced apples

cooked chicken pieces

diced bell pepper

peas instead of corn

chopped tomatoes

Nutrition Facts:

Calories: 173 kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 263mg | Potassium: 361mg | Fiber: 4g | Sugar: 6g | Vitamin A: 554IU | Vitamin C: 48mg | Calcium: 62mg | Iron: 1mg

Cabbage Salad with Corn

Rebecca Prep Time: 15 mins | Total Time: 15 mins | Yield: 4 Servings This is my all-time favorite salad ever! This Cabbage Salad with Corn is very easy to prepare!… General Recipes Cabbage Salad with Corn European Print This

Serves: 4 Prep Time: 15 mins

Nutrition facts: 173 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tablespoons olive oil
• 1 ½ tablespoons vinegar
• ½ English cucumber, sliced
• ½ teaspoon pepper or to taste
• ½ teaspoon salt or to taste
• ⅓ c chopped dill
• ½ medium cabbage about 1 ½ pound
• 1 c corn, frozen and thawed or canned

Instructions

Slice the cabbage into thin cuts. I used a mandolin for this step. I highly recommend it.

Put the cabbage slices into a large bowl, then sprinkle salt and pepper on top. Now, with your clean hands, squeeze the cabbage to get most of the liquid content out.

Add the rest of the ingredients, then stir everything until well incorporated. Taste, then add more seasonings if needed.

Serve and enjoy!

Notes

I highly suggest using green, red, or Napa cabbage for this recipe for the best result. For the cucumbers, try using Persian or Fresh English. You can use avocado oil instead of extra virgin olive oil in this recipe. You can chill this salad in the fridge first before serving. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 1 day. I highly suggest eating them right away! Feel free to add these things to the salad. shredded carrots diced apples cooked chicken pieces diced bell pepper peas instead of corn chopped tomatoes

Prep Time: 10 mins | Cook Time: 2 hrs | Total Time: 2 hrs 10 mins | Yield: 8 Servings

These chicken wings were cooked to perfection in the slow cooker! The BBQ sauce alone is more than enough to let you know that you are in for a treat! With 8 servings, this recipe is perfect for a simple family dinner. Enjoy!

Ingredients:

For the Spice Mix

2 tsp garlic powder

1 tsp smoked paprika

2 tsp seasoned salt

1 tsp ground black pepper

1 tsp chili powder

2 tsp onion powder

1 tbsp brown sugar

For the Honey BBQ Sauce

2 tbsp hot sauce (I use Frank’s original)

3 tbsp apple juice or apple cider

1/2 c honey

1 c BBQ sauce (I used the original recipe)

The Rest

2 tbsp cornstarch

4 lbs. chicken wings, patted dry

Directions:

Add all the ingredients for the spice mix into a mixing bowl. Whisk everything until well incorporated.

Lay the chicken wings into the slow cooker and arrange them in a single layer to the bottom. Season the chicken with the spice mix and toss to coat.

In another mixing bowl, add all the ingredients for the BBQ sauce. Stir until well blended. Add the sauce on top of the chicken, then toss again to coat.

Cover and seal the slow cooker, then cook the chicken for about 2 hours on a high setting or 4 hours on a low setting.

Add slurry (cornstarch and water mixture) and stir until well blended. Cook for 10 more minutes or until the texture becomes thick.

To Broil the Chicken Wings:

Line with foil the inside of a baking sheet.

Arrange the chicken wings onto the prepared baking sheet in a single layer. Broil them for about 3 minutes on each side or until they become golden brown.

Serve the chicken wings with the sauce. Enjoy!

Notes:

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 420 kcal (21%) | Carbohydrates: 37g (12%) | Protein: 23g (46%) | Fat: 19g (29%) | Saturated Fat: 5g (31%) | Cholesterol: 94mg (31%) | Sodium: 1130mg (49%) | Potassium: 319mg (9%) | Sugar: 31g (34%) | Vitamin A: 455IU (9%) | Vitamin C: 3.7mg (4%) | Calcium: 30mg (3%) | Iron: 1.6mg (9%)

Honey BBQ Slow Cooker Chicken Wings

Rebecca Prep Time: 10 mins | Cook Time: 2 hrs | Total Time: 2 hrs 10 mins | Yield: 8 Servings These chicken wings were cooked to perfection in the slow… General Recipes Honey BBQ Slow Cooker Chicken Wings European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 2 hrs 2 hrs

Nutrition facts: 420 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Spice Mix
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 2 tsp seasoned salt
• 1 tsp ground black pepper
• 1 tsp chili powder
• 2 tsp onion powder
• 1 tbsp brown sugar
• For the Honey BBQ Sauce
• 2 tbsp hot sauce (I use Frank's original)
• 3 tbsp apple juice or apple cider
• 1/2 c honey
• 1 c BBQ sauce (I used the original recipe)
• The Rest
• 2 tbsp cornstarch
• 4 lbs. chicken wings, patted dry

Instructions

Add all the ingredients for the spice mix into a mixing bowl. Whisk everything until well incorporated.

Lay the chicken wings into the slow cooker and arrange them in a single layer to the bottom. Season the chicken with the spice mix and toss to coat.

In another mixing bowl, add all the ingredients for the BBQ sauce. Stir until well blended. Add the sauce on top of the chicken, then toss again to coat.

Cover and seal the slow cooker, then cook the chicken for about 2 hours on a high setting or 4 hours on a low setting.

Add slurry (cornstarch and water mixture) and stir until well blended. Cook for 10 more minutes or until the texture becomes thick.

To Broil the Chicken Wings:

Line with foil the inside of a baking sheet.

Arrange the chicken wings onto the prepared baking sheet in a single layer. Broil them for about 3 minutes on each side or until they become golden brown.

Serve the chicken wings with the sauce. Enjoy!

Notes

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 8 Servings

This Taco Corn Casserole is an upgrade to this traditional recipe. All I can say about this is that you need to try it and taste it yourself! From the corn to the cheese, everything about this casserole is amazing! I highly recommend serving this with fresh salsa and sour cream for the best experience. Just do it and thank me later! Enjoy!

Ingredients:

1/2 c melted butter

1 c shredded cheddar cheese

15 oz. whole kernel corn (drained)

8 oz. Jiffy Corn Muffin mix (1 box)

1/4 c diced green chilies (drained)

1 lb. taco seasoned ground beef (either leftover meat or beef cooked specifically for this purpose)

15 oz. creamed corn (not drained)

1 c sour cream

TOPPINGS:
sour cream

Pico de Gallo

Directions:

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

Apply cooking spray to the inside of a 9×9-inch baking pan.

Add all the ingredients into a large mixing bowl. Stir everything until well incorporated. Transfer the mixture to the prepared baking pan and spread it evenly.

Place the baking pan in the preheated oven and bake the casserole for about an hour or until done.

Remove the casserole from the oven.

Top each serving with sour cream and salsa.

Serve right away. Enjoy!

Notes:

Cooking time will depend on the baking pan that you use. A 9×9-inch baking pan will take about an hour to bake. A 13×9-inch baking pan on the other hand will take about 45 minutes.

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

Nutrition Facts:

Calories: 558 kcal | Carbohydrates: 40g | Protein: 18g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 101mg | Sodium: 732mg | Potassium: 398mg | Fiber: 3g | Sugar: 10g | Vitamin A: 780IU | Vitamin C: 4.3mg | Calcium: 169mg | Iron: 2.5mg

Taco Corn Casserole

Rebecca Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 8 Servings This Taco Corn Casserole is an upgrade to this traditional recipe. All… General Recipes Taco Corn Casserole European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 558 calories 37 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c melted butter
• 1 c shredded cheddar cheese
• 15 oz. whole kernel corn (drained)
• 8 oz. Jiffy Corn Muffin mix (1 box)
• 1/4 c diced green chilies (drained)
• 1 lb. taco seasoned ground beef (either leftover meat or beef cooked specifically for this purpose)
• 15 oz. creamed corn (not drained)
• 1 c sour cream
• TOPPINGS:
• sour cream
• Pico de Gallo

Instructions

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

Apply cooking spray to the inside of a 9x9-inch baking pan.

Add all the ingredients into a large mixing bowl. Stir everything until well incorporated. Transfer the mixture to the prepared baking pan and spread it evenly.

Place the baking pan in the preheated oven and bake the casserole for about an hour or until done.

Remove the casserole from the oven.

Top each serving with sour cream and salsa.

Serve right away. Enjoy!

Notes

Cooking time will depend on the baking pan that you use. A 9x9-inch baking pan will take about an hour to bake. A 13x9-inch baking pan on the other hand will take about 45 minutes. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 6 Servings

Rice, chicken, cheese, and a lot more! This casserole is such a delicious dish! You can serve this pretty much any time of the day! Ready in less than an hour, you have got to give this one a try!

Ingredients:

2 4 ounces cans of diced green chiles, drained well

4 c cooked rice

10 ounces diced, pre-cooked chicken

2 tablespoons olive oil

1 small onion, minced

1/2 c milk

2 c shredded cheese (I used a combo of white cheddar and pepper jack, but Monterey Jack is really good too.)

1 yellow bell pepper, chopped

Plenty of salt and pepper

A pinch of cayenne pepper

1 tbsp cumin

1 Egg

1/2 c sour cream

Directions:

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

Apply cooking spray to the inside of a large casserole dish.

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

Add the bell peppers and onions, then sauté for a few minutes until soft and translucent. Transfer them to the prepared casserole dish.

Add the chicken, green chilis, salt, pepper, cayenne, cumin, sour cream, rice, and 1 1/2 cups of cheese into the casserole dish with the sauteed veggies. Stir everything until well incorporated. Taste, then add more seasonings if needed.

In a mixing bowl, add egg and milk. Whisk until well blended.

Pour the egg mixture on top of the casserole dish and spread it evenly.

Sprinkle the rest of the shredded cheese on top of the dish.

Place the casserole in the preheated oven and bake for about 35 minutes or until the top turns golden brown. Remove from the oven.

Top each serving with a dollop of sour cream.

Serve and enjoy!

Notes:

Feel free to add more chicken if you prefer.

It is important to taste the dish first before adding more seasonings

Easy and Cheesy- Green Chile, Chicken and Rice Casserole

Rebecca Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 6 Servings Rice, chicken, cheese, and a lot more! This casserole is such a… General Recipes Easy and Cheesy- Green Chile, Chicken and Rice Casserole European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 4 ounces cans of diced green chiles, drained well
• 4 c cooked rice
• 10 ounces diced, pre-cooked chicken
• 2 tablespoons olive oil
• 1 small onion, minced
• 1/2 c milk
• 2 c shredded cheese (I used a combo of white cheddar and pepper jack, but Monterey Jack is really good too.)
• 1 yellow bell pepper, chopped
• Plenty of salt and pepper
• A pinch of cayenne pepper
• 1 tbsp cumin
• 1 Egg
• 1/2 c sour cream

Instructions

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

Apply cooking spray to the inside of a large casserole dish.

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

Add the bell peppers and onions, then sauté for a few minutes until soft and translucent. Transfer them to the prepared casserole dish.

Add the chicken, green chilis, salt, pepper, cayenne, cumin, sour cream, rice, and 1 1/2 cups of cheese into the casserole dish with the sauteed veggies. Stir everything until well incorporated. Taste, then add more seasonings if needed.

In a mixing bowl, add egg and milk. Whisk until well blended.

Pour the egg mixture on top of the casserole dish and spread it evenly.

Sprinkle the rest of the shredded cheese on top of the dish.

Place the casserole in the preheated oven and bake for about 35 minutes or until the top turns golden brown. Remove from the oven.

Top each serving with a dollop of sour cream.

Serve and enjoy!

Notes

Feel free to add more chicken if you prefer. It is important to taste the dish first before adding more seasonings

Prep Time: 45 mins | Cook Time: 15 mins | Chill Time: 8 hrs | Total Time: 9 hrs | Yield: 16 Servings

Layer after layer of sweet flavors, this French Silk Pie is the perfect dessert to serve today! Just follow these easy steps, and you are good to go. Enjoy!

Ingredients:

Crust:

1 tablespoon granulated sugar

3-4 tablespoons ice water

½ c shortening, chilled

¼ teaspoon sea salt

1 ¼ c all-purpose flour

Chocolate Silk Pie Filling

4 ounces of semi-sweet chocolate melted

1 teaspoon pure vanilla extract

3 Eggs, at room temperature

¾ c whipping cream, whipped (measured in a liquid state, then whipped)

¼ c granulated sugar

A pinch of sea salt

¾ c butter, softened

1 c powdered sugar

Whipped topping

1 teaspoon pure vanilla extract

½ c powdered sugar

1 ¼ c whipping cream measured in a liquid state, then whipped

Directions:

For the Crust:

In a food processor, add sugar, flour, and salt. Pulse a few times until well incorporated.

Add cold water and shortening, then pulse again until well combined and sticky. Transfer the dough onto a floured surface, then form it into a ball and wrap it with plastic.

Place the dough in the fridge to chill for about an hour or overnight.

Prepare the oven and preheat it to 450 degrees F.

Place the dough onto a floured surface, then unroll it to fit in a 9-inch round pie plate. Use a fork to prick it.

Place the crust in the preheated oven and bake for about 10 minutes or until it turns brown. Remove any bubbles that surface to the top.

Remove the crust from the oven and allow it to cool.

For the Whipped Cream for the filling:

In the bowl of a stand mixer, add 3/4 cup of whipping cream. Beat until it forms stiff peaks. Place it in an airtight container, then put it in the fridge to chill.

For the Whipped Topping:

In the same bowl of the stand mixer, add vanilla, 1 1/4 cups of whipping cream, and powdered sugar. Beat until well blended and thick. Turn the speed to high, then beat for 2 minutes or until it forms soft peaks. Place it inside a piping bag and let it chill in the fridge.

For the Chocolate Filling:

Place the chocolate in a heat-proof bowl, then put it in the microwave. Heat until completely melted. Remove and allow it to cool.

In the bowl of the stand mixer, add vanilla, powdered sugar, and butter. beat until well incorporated.

Stir in the melted chocolate until well blended.

Gradually add the eggs and beat every addition until well blended.

Add 3/4 cup of whipping cream and stir to combine.

To Assemble the Pie:

Add the chocolate filling on top of the crust and spread it evenly followed by the whipped topping. Place it in the fridge to chill for 4 hours or overnight.

Serve and enjoy!

Nutrition Facts:

Serving: 1slice, Calories: 384 kcal | Carbohydrates: 27g | Protein: 3g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 137mg | Potassium: 88mg | Fiber: 1g | Sugar: 18g | Vitamin A: 751IU | Vitamin C: 1mg Calcium: 33mg | Iron: 1mg

French Silk Pie Recipe (Chocolate Silk Pie)

Rebecca Prep Time: 45 mins | Cook Time: 15 mins | Chill Time: 8 hrs | Total Time: 9 hrs | Yield: 16 Servings Layer after layer of sweet flavors, this… General Recipes French Silk Pie Recipe (Chocolate Silk Pie) European Print This

Serves: 16 Prep Time: 45 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 384 calories 30 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Crust:
• 1 tablespoon granulated sugar
• 3-4 tablespoons ice water
• ½ c shortening, chilled
• ¼ teaspoon sea salt
• 1 ¼ c all-purpose flour
• Chocolate Silk Pie Filling
• 4 ounces of semi-sweet chocolate melted
• 1 teaspoon pure vanilla extract
• 3 Eggs, at room temperature
• ¾ c whipping cream, whipped (measured in a liquid state, then whipped)
• ¼ c granulated sugar
• A pinch of sea salt
• ¾ c butter, softened
• 1 c powdered sugar
• Whipped topping
• 1 teaspoon pure vanilla extract
• ½ c powdered sugar
• 1 ¼ c whipping cream measured in a liquid state, then whipped

Instructions

For the Crust:

In a food processor, add sugar, flour, and salt. Pulse a few times until well incorporated.

Add cold water and shortening, then pulse again until well combined and sticky. Transfer the dough onto a floured surface, then form it into a ball and wrap it with plastic.

Place the dough in the fridge to chill for about an hour or overnight.

Prepare the oven and preheat it to 450 degrees F.

Place the dough onto a floured surface, then unroll it to fit in a 9-inch round pie plate. Use a fork to prick it.

Place the crust in the preheated oven and bake for about 10 minutes or until it turns brown. Remove any bubbles that surface to the top.

Remove the crust from the oven and allow it to cool.

For the Whipped Cream for the filling:

In the bowl of a stand mixer, add 3/4 cup of whipping cream. Beat until it forms stiff peaks. Place it in an airtight container, then put it in the fridge to chill.

For the Whipped Topping:

In the same bowl of the stand mixer, add vanilla, 1 1/4 cups of whipping cream, and powdered sugar. Beat until well blended and thick. Turn the speed to high, then beat for 2 minutes or until it forms soft peaks. Place it inside a piping bag and let it chill in the fridge.

For the Chocolate Filling:

Place the chocolate in a heat-proof bowl, then put it in the microwave. Heat until completely melted. Remove and allow it to cool.

In the bowl of the stand mixer, add vanilla, powdered sugar, and butter. beat until well incorporated.

Stir in the melted chocolate until well blended.

Gradually add the eggs and beat every addition until well blended.

Add 3/4 cup of whipping cream and stir to combine.

To Assemble the Pie:

Add the chocolate filling on top of the crust and spread it evenly followed by the whipped topping. Place it in the fridge to chill for 4 hours or overnight.

Serve and enjoy!

Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 8 Servings

These Twice Baked Potatoes are the perfect side dish you will ever have today! Packed with incredible flavors, these treats are surely going to be a hit at dinner! Try it now. Enjoy!

Ingredients:

2 green onions (chopped)

½ c milk

3 tbsp canola oil

¼ c salted butter

Salt and pepper

4 ounces of cream cheese

1 ½ c shredded cheddar cheese (divided)

½ c sour cream (or more to get texture creamy)

¾ c crumbled bacon (cooked and crumbled, divided)

4 large Russet baking potatoes

Directions:

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

Place the potatoes under running water to remove any dirt. Use paper towels to pat them dry. Use a fork to poke small holes all over them.

Drizzle oil and sprinkle salt and pepper over the potatoes, then rub each until coated. Arrange them in a single layer on a baking sheet.

Put the baking sheet in the preheated oven and bake the potatoes for about 45 minutes or until easily pierced with a fork.

Remove the potatoes from the oven and let them cool for at least 10 minutes at room temperature.

Adjust the heat of the oven down to about 350 degrees F.

Slice the potatoes into two, then scoop out the flesh, leaving only about 1/4 of it in each slice. Put the flesh into a mixing bowl. Set aside the skins for later use.

Add 1 cup of cheese, sour cream, cream cheese, butter, bacon, chopped onions, and milk into the bowl with the potato flesh.

Mash everything until well incorporated.

Stuff each potato skin with the mixture, then top each with cheese and bacon. Bake for 10 minutes or until the cheese turns golden brown.

Serve and enjoy!

Nutrition Facts:

Calories: 391 kcal | Carbohydrates: 21g | Protein: 13g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 77mg | Sodium: 569mg | Potassium: 533mg | Fiber: 1g | Sugar: 2g | Vitamin A: 725IU | Vitamin C: 6.8mg | Calcium: 217mg | Iron: 1.2mg

Twice Baked Potatoes

Rebecca Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 8 Servings These Twice Baked Potatoes are the perfect side dish you… General Recipes Twice Baked Potatoes European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 391 calories 28 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 green onions (chopped)
• ½ c milk
• 3 tbsp canola oil
• ¼ c salted butter
• Salt and pepper
• 4 ounces of cream cheese
• 1 ½ c shredded cheddar cheese (divided)
• ½ c sour cream (or more to get texture creamy)
• ¾ c crumbled bacon (cooked and crumbled, divided)
• 4 large Russet baking potatoes

Instructions

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

Place the potatoes under running water to remove any dirt. Use paper towels to pat them dry. Use a fork to poke small holes all over them.

Drizzle oil and sprinkle salt and pepper over the potatoes, then rub each until coated. Arrange them in a single layer on a baking sheet.

Put the baking sheet in the preheated oven and bake the potatoes for about 45 minutes or until easily pierced with a fork.

Remove the potatoes from the oven and let them cool for at least 10 minutes at room temperature.

Adjust the heat of the oven down to about 350 degrees F.

Slice the potatoes into two, then scoop out the flesh, leaving only about 1/4 of it in each slice. Put the flesh into a mixing bowl. Set aside the skins for later use.

Add 1 cup of cheese, sour cream, cream cheese, butter, bacon, chopped onions, and milk into the bowl with the potato flesh.

Mash everything until well incorporated.

Stuff each potato skin with the mixture, then top each with cheese and bacon. Bake for 10 minutes or until the cheese turns golden brown.

Serve and enjoy!

Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 10 to 12 Servings

This Southern Squash Casserole is one of my comfort foods! It is just packed with incredible flavors! Serve this for dinner, and I promise you that everyone is going to love it. Enjoy!

Ingredients:

8 oz. shredded cheddar cheese (sharp is my favorite)

1/2 teaspoon fresh ground black pepper

1 cup mayonnaise

3 pounds yellow squash, sliced or diced

1 can(s) cream of mushroom or chicken soup, 10.5 ounces

1 teaspoon salt

1/2 cup diced Vidalia onion, optional

1 Egg

Topping:

1 stick melted butter

2 sleeves of Ritz crackers, crushed

Directions:

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

Apply cooking spray to the inside of a casserole dish.

Place the squash under running water to remove any dirt. Slice it into small cuts. Add them into a large mixing bowl.

Add cheese, salt, pepper, onions, soup, eggs, and mayonnaise into another mixing bowl. Stir everything until well incorporated. Transfer the mixture into the bowl with the squash, then toss to combine.

Move the squash mixture into the prepared casserole dish and spread it evenly.

Wrap the crackers with a towel, then use a rolling pin to crush them.

Transfer the crushed crackers into a mixing bowl.

Add butter into a heat-proof bowl, then place it in the microwave. Heat for a few minutes until completely melted.

Remove the melted butter from the microwave, then transfer it into the bowl with the crushed crackers. Stir until well blended.

Add the crushed crackers over the casserole and spread it evenly.

Cover with foil and bake for about 30 minutes.

Remove the foil cover and bake for 20 more minutes or until the top turns golden brown.

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

Serve and enjoy!

Notes:

Feel free to add some chopped chicken slices if you prefer.

Slap Your Mama It's So Delicious Southern Squash Casserole

Rebecca Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 10 to 12 Servings This Southern Squash Casserole is one of my… General Recipes Slap Your Mama It’s So Delicious Southern Squash Casserole European Print This

Serves: 10-12 Prep Time: 20 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 oz. shredded cheddar cheese (sharp is my favorite)
• 1/2 teaspoon fresh ground black pepper
• 1 cup mayonnaise
• 3 pounds yellow squash, sliced or diced
• 1 can(s) cream of mushroom or chicken soup, 10.5 ounces
• 1 teaspoon salt
• 1/2 cup diced Vidalia onion, optional
• 1 Egg
• Topping:
• 1 stick melted butter
• 2 sleeves of Ritz crackers, crushed

Instructions

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

Apply cooking spray to the inside of a casserole dish.

Place the squash under running water to remove any dirt. Slice it into small cuts. Add them into a large mixing bowl.

Add cheese, salt, pepper, onions, soup, eggs, and mayonnaise into another mixing bowl. Stir everything until well incorporated. Transfer the mixture into the bowl with the squash, then toss to combine.

Move the squash mixture into the prepared casserole dish and spread it evenly.

Wrap the crackers with a towel, then use a rolling pin to crush them.

Transfer the crushed crackers into a mixing bowl.

Add butter into a heat-proof bowl, then place it in the microwave. Heat for a few minutes until completely melted.

Remove the melted butter from the microwave, then transfer it into the bowl with the crushed crackers. Stir until well blended.

Add the crushed crackers over the casserole and spread it evenly.

Cover with foil and bake for about 30 minutes.

Remove the foil cover and bake for 20 more minutes or until the top turns golden brown.

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

Serve and enjoy!

Notes

Feel free to add some chopped chicken slices if you prefer.