General Recipes

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 6 Servings

Loaded with incredible flavors, this Chicken Gnocchi, Pasta is what you just need today! Serve this over dinner tonight. I’m sure everyone is going to love it. Enjoy!

Ingredients:

2 c (285 grams) prepared rotisserie chicken, chopped

1 tsp Italian seasoning

1 and 1/2 tsp minced garlic (~2-3 cloves)

4 tbsp (56 grams) unsalted butter

Fine sea salt and pepper

2 c (137 grams) sliced mushrooms (We like cremini)

1/4 tsp ground cayenne pepper, optional (only add if you like heat!)

1 tbsp (13 grams) olive oil

2 c (52 grams) baby spinach, coarsely chopped

1/2 c (32 grams) finely grated Parmesan cheese (plus more for topping individual bowls if desired)

2 c (480 grams) whole milk

1 small yellow onion, finely diced (1 c; 130 grams)

1 package (16 ounces.; 453 grams) of gnocchi

1/4 c (31 grams) white, all-purpose flour

2 tsp chicken bouillon powder

1 and 1/4 c (285 grams) Swanson’s chicken stock

Optional: fresh parsley

Directions:

Prepare the oven and preheat it to 425 degrees F. Place the rack on the 3rd level of it.

Place 12-inch cast-iron skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Add the mushrooms and onions, then sauté for 5 minutes or until soft. Add the garlic and sauté for about a minute or until aromatic. Move the sauteed veggies onto a clean plate.

In the same skillet, add butter and allow it to melt. Add the flour, then whisk and cook for about a minute to remove the raw taste.

Add salt, pepper, Italian seasoning, and chicken bouillon. Stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.

Slowly add the milk and chicken broth, then stir continuously until well incorporated. Simmer for about 5 minutes or until the texture of the sauce becomes thick.

Put the sauteed veggies back into the skillet together with the gnocchi, spinach, and chicken. Stir to combine.

Remove from the heat and sprinkle the Parmesan cheese on top.

Place the skillet in the preheated oven and bake the dish for about 18 to 25 minutes or until done. You can broil it for at least 2 minutes or until the cheese turns golden brown.

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

Serve and enjoy!

Notes:

Leftovers should be kept in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving: 1serving Calories:586kcal | Carbohydrates:48g | Protein:42g | Fat:27g | Saturated Fat:12g | Trans Fat:1g | Cholesterol:120mg | Sodium:1178mg | Potassium:915mg | Fiber:5gSugar:8g | Vitamin A:7965IU | Vitamin C:26mg | Calcium:436mg | Iron:6mg

CHICKEN GNOCCHI PASTA

Rebecca Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 6 Servings Loaded with incredible flavors, this Chicken Gnocchi, Pasta is what you just… General Recipes CHICKEN GNOCCHI PASTA European Print This

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

Nutrition facts: 586 calories 27 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c (285 grams) prepared rotisserie chicken, chopped
• 1 tsp Italian seasoning
• 1 and 1/2 tsp minced garlic (~2-3 cloves)
• 4 tbsp (56 grams) unsalted butter
• Fine sea salt and pepper
• 2 c (137 grams) sliced mushrooms (We like cremini)
• 1/4 tsp ground cayenne pepper, optional (only add if you like heat!)
• 1 tbsp (13 grams) olive oil
• 2 c (52 grams) baby spinach, coarsely chopped
• 1/2 c (32 grams) finely grated Parmesan cheese (plus more for topping individual bowls if desired)
• 2 c (480 grams) whole milk
• 1 small yellow onion, finely diced (1 c; 130 grams)
• 1 package (16 ounces.; 453 grams) of gnocchi
• 1/4 c (31 grams) white, all-purpose flour
• 2 tsp chicken bouillon powder
• 1 and 1/4 c (285 grams) Swanson's chicken stock
• Optional: fresh parsley

Instructions

Prepare the oven and preheat it to 425 degrees F. Place the rack on the 3rd level of it.

Place 12-inch cast-iron skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Add the mushrooms and onions, then sauté for 5 minutes or until soft. Add the garlic and sauté for about a minute or until aromatic. Move the sauteed veggies onto a clean plate.

In the same skillet, add butter and allow it to melt. Add the flour, then whisk and cook for about a minute to remove the raw taste.

Add salt, pepper, Italian seasoning, and chicken bouillon. Stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.

Slowly add the milk and chicken broth, then stir continuously until well incorporated. Simmer for about 5 minutes or until the texture of the sauce becomes thick.

Put the sauteed veggies back into the skillet together with the gnocchi, spinach, and chicken. Stir to combine.

Remove from the heat and sprinkle the Parmesan cheese on top.

Place the skillet in the preheated oven and bake the dish for about 18 to 25 minutes or until done. You can broil it for at least 2 minutes or until the cheese turns golden brown.

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

Serve and enjoy!

Notes

Leftovers should be kept in the fridge. Reheat for a few minutes before serving again.

Prep Time: 20 mins | Cook Time: 13 mins | Total Time: 33 mins | Yield: 12 Scones

All I can say about these Peaches & Cream Scones is that they are very hard to resist! With all the flavors in each bite, you will be so glad that you gave this recipe a try. Enjoy!

Ingredients:

For the Scones:

¾ c light cream

1 tbsp baking powder

3 tbsp granulated sugar

1 c peaches, peeled and cut into ½” dice (approximately 1 ½ peach)

½ tsp salt

5 tbsp cold unsalted butter, cut into ¼-inch cubes

2 c all-purpose flour, plus a little extra for flouring your work surface

For the Glaze:

¼ tsp vanilla

2–3 tbsp light cream

1 ½ c confectioner’s sugar

Directions:

For the Scones:

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

Line the inside of a baking sheet with a baking mat.

Add salt, baking powder, sugar, and 2 cups flour into a large bowl. Whisk everything until well incorporated. Whisk in the butter until well blended. Add the peaches, then toss to coat.

Stir in the light cream until the mixture becomes smooth.

Sprinkle flour onto a flat surface and lay the dough on it. Shape it into a rectangle, then slice it into 6 squares. Slice each square into two. You should get 12 of them. Lay them onto the prepared baking sheet.

Place the baking sheet in preheated oven and bake for about 13 minutes or until each dough becomes golden brown. Let them cool at room temperature.

For the Glaze:

Add vanilla extract, 2 tbsp of light cream, and confectioners’ sugar into a mixing bowl. Whisk everything until well blended.

Brush each scone with the glaze and allow them to rest for a few minutes before serving.

Serve and enjoy!

Peaches & Cream Scones

Rebecca Prep Time: 20 mins | Cook Time: 13 mins | Total Time: 33 mins | Yield: 12 Scones All I can say about these Peaches & Cream Scones is that… General Recipes Peaches & Cream Scones European Print This

Serves: 12 Prep Time: 20 mins Cooking Time: 13 mins 13 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Scones:
• ¾ c light cream
• 1 tbsp baking powder
• 3 tbsp granulated sugar
• 1 c peaches, peeled and cut into ½” dice (approximately 1 ½ peach)
• ½ tsp salt
• 5 tbsp cold unsalted butter, cut into ¼-inch cubes
• 2 c all-purpose flour, plus a little extra for flouring your work surface
• For the Glaze:
• ¼ tsp vanilla
• 2–3 tbsp light cream
• 1 ½ c confectioner’s sugar

Instructions

For the Scones:

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

Line the inside of a baking sheet with a baking mat.

Add salt, baking powder, sugar, and 2 cups flour into a large bowl. Whisk everything until well incorporated. Whisk in the butter until well blended. Add the peaches, then toss to coat.

Stir in the light cream until the mixture becomes smooth.

Sprinkle flour onto a flat surface and lay the dough on it. Shape it into a rectangle, then slice it into 6 squares. Slice each square into two. You should get 12 of them. Lay them onto the prepared baking sheet.

Place the baking sheet in preheated oven and bake for about 13 minutes or until each dough becomes golden brown. Let them cool at room temperature.

For the Glaze:

Add vanilla extract, 2 tbsp of light cream, and confectioners’ sugar into a mixing bowl. Whisk everything until well blended.

Brush each scone with the glaze and allow them to rest for a few minutes before serving.

Serve and enjoy!

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

I will never get tired of recommending this recipe because it is just the best! This Homemade Peach Pie is insanely delicious! I get so many good comments about this pie that’s why I am confident that you are going to love it! A must-try recipe!

Ingredients:

2 tablespoons butter, softened

1/3 cup flour

1 1/4 cup sugar

cream and sugar

6 cups fresh peaches, peeled and sliced

1/4 teaspoon cinnamon

2 tablespoons Minute tapioca

2 unbaked pie crusts

Directions:

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

Roll out a pie crust, then place it into a 9-inch pie pan. Poke small holes on top with a fork.

Dust 2 tablespoons of tapioca to the bottom of the prepared crust.

In a mixing bowl, add flour, cinnamon, and sugar. Whisk everything until well incorporated. Stir in the peaches.

Add mixture over the bottom crust and spread it evenly followed by pats of butter.

Add the 2nd crust over the butter, then seal the sides by pressing them. Make sure to leave about 1/2-inch of the crust to the sides.

Slit a few times the top of the crust with a knife.

Add a bit of cream over the pie and spread it evenly. Dust with granulated sugar on top.

Place the pie in the preheated oven and bake for about an hour or until done.

Remove the pie from the oven and let it cool for at least an hour.

Serve and enjoy!

Notes:

I highly recommend that you top each serving with a scoop of vanilla ice cream. Thank me later!

Leftovers should be kept in the fridge. Make sure to store them in an airtight container.

Nutrition Facts:

Amount Per Serving: CALORIES: 489 | TOTAL FAT: 19g | SATURATED FAT: 8g | TRANS FAT: 0g | UNSATURATED FAT: 9g | CHOLESTEROL: 12mg | SODIUM: 258mg | CARBOHYDRATES: 78g | FIBER: 3g | SUGAR: 42g | PROTEIN: 3g

HOMEMADE PEACH PIE RECIPE

Rebecca Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 8 Servings I will never get tired of recommending this recipe because… General Recipes HOMEMADE PEACH PIE RECIPE European Print This

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

Nutrition facts: 489 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons butter, softened
• 1/3 cup flour
• 1 1/4 cup sugar
• cream and sugar
• 6 cups fresh peaches, peeled and sliced
• 1/4 teaspoon cinnamon
• 2 tablespoons Minute tapioca
• 2 unbaked pie crusts

Instructions

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

Roll out a pie crust, then place it into a 9-inch pie pan. Poke small holes on top with a fork.

Dust 2 tablespoons of tapioca to the bottom of the prepared crust.

In a mixing bowl, add flour, cinnamon, and sugar. Whisk everything until well incorporated. Stir in the peaches.

Add mixture over the bottom crust and spread it evenly followed by pats of butter.

Add the 2nd crust over the butter, then seal the sides by pressing them. Make sure to leave about 1/2-inch of the crust to the sides.

Slit a few times the top of the crust with a knife.

Add a bit of cream over the pie and spread it evenly. Dust with granulated sugar on top.

Place the pie in the preheated oven and bake for about an hour or until done.

Remove the pie from the oven and let it cool for at least an hour.

Serve and enjoy!

Notes

I highly recommend that you top each serving with a scoop of vanilla ice cream. Thank me later! Leftovers should be kept in the fridge. Make sure to store them in an airtight container.

Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: 8 Servings

Slow-cooked to perfection, this Beef Brisket never fails to make our dinner extra special! Whether you are serving it for a simple family dinner or for guests, this dish is extremely amazing! You don’t need to worry about leftovers because I promise you that there won’t be any! Gather all the ingredients now, and start prepping. Enjoy!

Ingredients:

2 c barbecue sauce homemade or store-bought, divided use

1/2 c beef broth

cooking spray

1/3 c brisket rub homemade or store-bought

4 lbs. of beef brisket

Directions:

Prepare the oven and preheat it to 150 degrees C or 300 degrees F.

Sprinkle the brisket rub over the meat, then toss to coat.

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

Add the beef broth into the prepared baking dish and spread it evenly to the bottom.

Lay the meat into the prepared baking dish over the broth.

Add 1 cup of BBQ sauce on top of the meat and spread it evenly.

Cover the entire baking dish with aluminum foil. Place it in the preheated oven and bake the Beef Brisket for about 3 1/2 hours or until fork-tender.

Remove from the oven and transfer the meat onto a sheet pan. Brush the top of the meat with about 1/4 cup of the BBQ sauce.

Place it in the oven and broil for about 5 minutes or until the top caramelizes.

Remove from the oven and allow the Beef Brisket to sit at room temperature for at least 10 minutes to incorporate all the flavors.

Serve warm with the rest of the BBQ sauce. Enjoy!

Nutrition Facts:

Calories: 406 kcal | Carbohydrates: 29g | Protein: 48g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 969mg | Potassium: 922mg | Fiber: 1g | Sugar: 24g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 5mg

Beef Brisket

Rebecca Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: 8 Servings Slow-cooked to perfection, this Beef Brisket never fails to make… General Recipes Beef Brisket European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 4 hrs 4 hrs

Nutrition facts: 406 calories 17 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c barbecue sauce homemade or store-bought, divided use
• 1/2 c beef broth
• cooking spray
• 1/3 c brisket rub homemade or store-bought
• 4 lbs. of beef brisket

Instructions

Prepare the oven and preheat it to 150 degrees C or 300 degrees F.

Sprinkle the brisket rub over the meat, then toss to coat.

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

Add the beef broth into the prepared baking dish and spread it evenly to the bottom.

Lay the meat into the prepared baking dish over the broth.

Add 1 cup of BBQ sauce on top of the meat and spread it evenly.

Cover the entire baking dish with aluminum foil. Place it in the preheated oven and bake the Beef Brisket for about 3 1/2 hours or until fork-tender.

Remove from the oven and transfer the meat onto a sheet pan. Brush the top of the meat with about 1/4 cup of the BBQ sauce.

Place it in the oven and broil for about 5 minutes or until the top caramelizes.

Remove from the oven and allow the Beef Brisket to sit at room temperature for at least 10 minutes to incorporate all the flavors.

Serve warm with the rest of the BBQ sauce. Enjoy!

Prep Time: 2 mins | Cook Time: 35 mins | Total Time: 37 mins | Yield: 4 to 8 Servings

Take those brats to the next level with this amazing recipe! I highly suggest serving them over mashed potatoes or a hoagie roll! You are so in for a treat. Enjoy!

Ingredients:

12 ounces dark, malty German lager (bock, doppelbock, Dunkel, Vienna lager, Oktoberfest lager)

3 medium red or sweet onions

24 ounces brats (can work out to 8 links or less, depending on the type of bratwurst you buy)

1 teaspoon salt and pepper

1 tablespoon brown sugar

1 c beef stock

1 tablespoon thyme (fresh-picked leaves or dried), more to garnish (optional)

1 teaspoon paprika or smoked paprika (optional)

1 tablespoon butter

1 tablespoon vegetable oil

Directions:

Place a 10-inch skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.

Add the brats, then cook each side for about 2 minutes or until they turn brown. Move them onto a clean plate.

Turn the heat down to medium, then add butter and allow it to melt. Add the onions, then sauté for a few minutes until soft.

Add the thyme, salt, brown sugar, pepper, and paprika. Stir and cook for 6 more minutes to caramelize the onions.

Bring the beef back into the skillet, then toss to coat. Scrape the bottom of the skillet to get the browned bits.

Add the beef stock, then stir until well blended. Simmer everything for about 20 minutes or until the sauce reduces its volume. Remove from the heat.

Serve right away. Enjoy!

Notes:

You can use pre-cooked brats for this recipe.

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

Nutrition Facts:

Amount Per Serving: CALORIES: 510 | TOTAL FAT: 56g | SATURATED FAT: 19g | TRANS FAT: 0g | UNSATURATED FAT: 33g | CHOLESTEROL: 78mg | SODIUM: 1888mg | CARBOHYDRATES: 19g | FIBER: 1g | SUGAR: 7g | PROTEIN: 26g

OKTOBERFEST BRATWURST IN BEER WITH ONIONS (GRILL OR STOVE TOP)

Rebecca Prep Time: 2 mins | Cook Time: 35 mins | Total Time: 37 mins | Yield: 4 to 8 Servings Take those brats to the next level with this amazing… General Recipes OKTOBERFEST BRATWURST IN BEER WITH ONIONS (GRILL OR STOVE TOP) European Print This

Serves: 4-8 Prep Time: 2 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 510 calories 56 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 12 ounces dark, malty German lager (bock, doppelbock, Dunkel, Vienna lager, Oktoberfest lager)
• 3 medium red or sweet onions
• 24 ounces brats (can work out to 8 links or less, depending on the type of bratwurst you buy)
• 1 teaspoon salt and pepper
• 1 tablespoon brown sugar
• 1 c beef stock
• 1 tablespoon thyme (fresh-picked leaves or dried), more to garnish (optional)
• 1 teaspoon paprika or smoked paprika (optional)
• 1 tablespoon butter
• 1 tablespoon vegetable oil

Instructions

Place a 10-inch skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.

Add the brats, then cook each side for about 2 minutes or until they turn brown. Move them onto a clean plate.

Turn the heat down to medium, then add butter and allow it to melt. Add the onions, then sauté for a few minutes until soft.

Add the thyme, salt, brown sugar, pepper, and paprika. Stir and cook for 6 more minutes to caramelize the onions.

Bring the beef back into the skillet, then toss to coat. Scrape the bottom of the skillet to get the browned bits.

Add the beef stock, then stir until well blended. Simmer everything for about 20 minutes or until the sauce reduces its volume. Remove from the heat.

Serve right away. Enjoy!

Notes

You can use pre-cooked brats for this recipe. 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: 2 hrs 30 mins | Total Time: 2 hrs 40 mins | Yield: 5 Servings

This Hungarian Goulash has all the things you would wish for in a dish! It has meat, veggies, and delicious sauce! Serve it over rice, and you have yourself a meal to remember. Enjoy!

Ingredients:

1 teaspoon salt

2 lbs. (950 grams) stewing beef, trimmed of fat, cubed

2 tablespoons sweet Hungarian paprika

2 c (500ml) beef stock (low sodium broth)

2 onions, diced

3 garlic cloves, sliced

2 red bell peppers, sliced

olive oil cooking spray, or 2 tablespoons olive oil

14 ounces (400 grams) of chopped tomatoes

Salt and pepper to season

1 teaspoon caraway seeds

3 carrots, roughly chopped

Soured cream to serve (optional)

3 potatoes, peeled and cubed (optional)

½ teaspoon cayenne pepper (optional – use if you like a bit of spice)

Directions:

To Cook on the Stove or Oven:

Use paper towels to pat dry the meat. Sprinkle salt and pepper to season.

Prepare the oven and preheat it to 325 degrees F. Place the rack in the lower part of the oven.

Place a skillet on the stove and turn the heat to medium. Add a bit of olive oil and allow it to become hot.

Add the onions, then stir and cook for about 5 minutes or until translucent.

Add the garlic, caraway seeds, and salt. Sauté for about a minute or until aromatic.

Put the beef, then sear for several minutes or until brown.

Remove the skillet from the heat, then stir in the paprika.

Put the skillet back onto the stove, then add the carrots, tomatoes, and broth. Scrape the bottom to get the browned bits.

Simmer for a few minutes.

Turn the heat down to low, then cover the skillet with the lid. Cook everything for 1 hour. You can also transfer the skillet to the preheated oven.

Remove the cover, then add the potatoes. Cover the skillet once more and cook the potatoes for 1 more hour.

Add the bell peppers, then cook for 30 more minutes. Taste and add more seasonings if needed.

Serve right away. Enjoy!

To Cook in the Instant Pot:

Press the “Sauté” button on your Instant Pot, then add oil and allow it to become hot.

Add the onions, then sauté for about 5 minutes or until soft.

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

Add the beef, then sear each side for a few minutes until brown.

Add a bit of stock, then scrape the bottom of the pot to get the browned bits.

Add the potatoes, paprika, and carrots. Stir to combine.

Add the tomatoes and beef broth, then cover and seal the Instant Pot. Cook on high pressure for about 35 minutes.

Do a natural release of pressure for about 10 minutes.

Add the peppers, then cook for 5 minutes. Add more seasonings if needed.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 473 kcal | Carbohydrates: 32g | Protein: 44g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 118mg | Sodium: 918mg | Potassium: 1804mg | Fiber: 8g | Sugar: 8g | Vitamin A: 9152IU | Vitamin C: 89mg | Calcium: 123mg | Iron: 10mg

Hungarian Goulash

Rebecca Prep Time: 10 mins | Cook Time: 2 hrs 30 mins | Total Time: 2 hrs 40 mins | Yield: 5 Servings This Hungarian Goulash has all the things you… General Recipes Hungarian Goulash European Print This

Serves: 5 Prep Time: 10 mins Cooking Time: 2 hrs 30 mins 2 hrs 30 mins

Nutrition facts: 473 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 teaspoon salt
• 2 lbs. (950 grams) stewing beef, trimmed of fat, cubed
• 2 tablespoons sweet Hungarian paprika
• 2 c (500ml) beef stock (low sodium broth)
• 2 onions, diced
• 3 garlic cloves, sliced
• 2 red bell peppers, sliced
• olive oil cooking spray, or 2 tablespoons olive oil
• 14 ounces (400 grams) of chopped tomatoes
• Salt and pepper to season
• 1 teaspoon caraway seeds
• 3 carrots, roughly chopped
• Soured cream to serve (optional)
• 3 potatoes, peeled and cubed (optional)
• ½ teaspoon cayenne pepper (optional – use if you like a bit of spice)

Instructions

To Cook on the Stove or Oven:

Use paper towels to pat dry the meat. Sprinkle salt and pepper to season.

Prepare the oven and preheat it to 325 degrees F. Place the rack in the lower part of the oven.

Place a skillet on the stove and turn the heat to medium. Add a bit of olive oil and allow it to become hot.

Add the onions, then stir and cook for about 5 minutes or until translucent.

Add the garlic, caraway seeds, and salt. Sauté for about a minute or until aromatic.

Put the beef, then sear for several minutes or until brown.

Remove the skillet from the heat, then stir in the paprika.

Put the skillet back onto the stove, then add the carrots, tomatoes, and broth. Scrape the bottom to get the browned bits.

Simmer for a few minutes.

Turn the heat down to low, then cover the skillet with the lid. Cook everything for 1 hour. You can also transfer the skillet to the preheated oven.

Remove the cover, then add the potatoes. Cover the skillet once more and cook the potatoes for 1 more hour.

Add the bell peppers, then cook for 30 more minutes. Taste and add more seasonings if needed.

Serve right away. Enjoy!

To Cook in the Instant Pot:

Press the "Sauté" button on your Instant Pot, then add oil and allow it to become hot.

Add the onions, then sauté for about 5 minutes or until soft.

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

Add the beef, then sear each side for a few minutes until brown.

Add a bit of stock, then scrape the bottom of the pot to get the browned bits.

Add the potatoes, paprika, and carrots. Stir to combine.

Add the tomatoes and beef broth, then cover and seal the Instant Pot. Cook on high pressure for about 35 minutes.

Do a natural release of pressure for about 10 minutes.

Add the peppers, then cook for 5 minutes. Add more seasonings if needed.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 3 Servings

You will be amazed by how easy it is to cook these Garlic Butter Lamb Chops! All you need are these simple ingredients and easy steps, and you are good to go! In just 20 minutes of prepping and cooking time, you can enjoy these spectacular pieces of meat! Serve them with your favorite side dishes!

Ingredients:

1 tsp fresh thyme – chopped

2 tbsp grass-fed butter — melted – use ghee if you’re doing whole30

3 cloves garlic – minced

kosher salt and freshly ground black pepper

5 lamb loin chops

Directions:

Place the loin chops at room temperature for about 30 minutes before you start prepping. Use paper towels to pat dry each chop.

Sprinkle salt and pepper over the chops, then rub each to coat.

Place a 12-inch cast-iron skillet on the stove and turn the heat to medium-high.

Place the loin chops fat side down into the hot skillet, then sear each side for about 5 minutes or until brown. Flip them over from time to time while basting with the accumulated fat.

Add 2 tbsp of butter and allow it to melt.

Add the thyme and garlic, then cook for about a minute.

Transfer the loin chops onto a clean serving plate, then add the delicious sauce over them.

Serve right away. Enjoy!

Notes:

Feel free to use any type of skillet for this recipe as long as it’s large.

Once you start searing the chops, do not move them too often to give them a nice brown color.

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:

Serving: 1/3 Calories: 265 kcal (13%) Carbohydrates: 3g (1%) Protein: 20g (40%) Fat: 20g (31%) Saturated Fat: 11g (69%) Cholesterol: 87mg (29%) Sodium: 1062mg (46%) Potassium: 24mg (1%)

Garlic Butter Lamb Chops

Rebecca Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 3 Servings You will be amazed by how easy it is to cook these… General Recipes Garlic Butter Lamb Chops European Print This

Serves: 3 Prep Time: 5 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 265 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp fresh thyme – chopped
• 2 tbsp grass-fed butter — melted – use ghee if you’re doing whole30
• 3 cloves garlic – minced
• kosher salt and freshly ground black pepper
• 5 lamb loin chops

Instructions

Place the loin chops at room temperature for about 30 minutes before you start prepping. Use paper towels to pat dry each chop.

Sprinkle salt and pepper over the chops, then rub each to coat.

Place a 12-inch cast-iron skillet on the stove and turn the heat to medium-high.

Place the loin chops fat side down into the hot skillet, then sear each side for about 5 minutes or until brown. Flip them over from time to time while basting with the accumulated fat.

Add 2 tbsp of butter and allow it to melt.

Add the thyme and garlic, then cook for about a minute.

Transfer the loin chops onto a clean serving plate, then add the delicious sauce over them.

Serve right away. Enjoy!

Notes

Feel free to use any type of skillet for this recipe as long as it's large. Once you start searing the chops, do not move them too often to give them a nice brown color. 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: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yield: 4 Servings

If you are looking for a new and easy recipe to try today, then Honey Balsamic Chicken is the one you should consider! It is loaded with delicious flavors and ready in just half an hour! You will surely eat a lot today. Enjoy!

Ingredients:

1 tablespoon olive oil

1 teaspoon rosemary, fresh, finely chopped

2 tablespoons honey

½ teaspoon salt to taste

¼ teaspoon black pepper

2 cloves garlic, crushed

1-pound chicken breasts

½ c balsamic vinegar of good quality

¼ c chicken broth with regular sodium

Directions:

Wrap each chicken with plastic.

Use a meat tenderizer to gently pound each chicken breast into 1-inch-thick pieces, then slice each into small cuts.

Add salt, pepper, broth, vinegar, garlic, and rosemary into a mixing bowl. Stir everything until well incorporated. Set aside 1/2 cup of it for later. Put the rest inside a large resealable bag.

Put the chicken inside the bag with the marinade, then seal it. Shake the bag to coat the chicken. Marinate them for at least half an hour.

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

Remove the chicken from the bag with the marinade.

Put the chicken breasts into the skillet, then cook each side for about 3 minutes or until they turn brown. Transfer them onto a clean serving plate.

Place another saucepan on the stove and turn the heat to medium. Add the reserved marinade and let it boil.

Turn the heat down to low, then simmer for about 10 minutes or until the consistency is smooth.

Pour the sauce over the chicken.

Serve right away. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 4 months in the freezer. Reheat for a few minutes before serving again.

Feel free to pure maple syrup instead of honey for this recipe.

You can also use basil instead of rosemary.

Nutrition Facts:

Calories 220 | Calories from Fat 63 | Fat 7g11% | Saturated Fat 1g6% | Cholesterol 73mg24% | Sodium 433mg19% | Potassium 479mg14% | Carbohydrates 13g4% | Fiber 1g4% | Sugar 11g12% | Protein 25g50% | Vitamin A 73IU1% | Vitamin C 4mg5% | Calcium 33mg3% | Iron 1mg6%

Honey Balsamic Chicken Recipe

Rebecca Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yield: 4 Servings If you are looking for a new and easy recipe to try… General Recipes Honey Balsamic Chicken Recipe European Print This

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

Nutrition facts: 220 calories 7 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon rosemary, fresh, finely chopped
• 2 tablespoons honey
• ½ teaspoon salt to taste
• ¼ teaspoon black pepper
• 2 cloves garlic, crushed
• 1-pound chicken breasts
• ½ c balsamic vinegar of good quality
• ¼ c chicken broth with regular sodium

Instructions

Wrap each chicken with plastic.

Use a meat tenderizer to gently pound each chicken breast into 1-inch-thick pieces, then slice each into small cuts.

Add salt, pepper, broth, vinegar, garlic, and rosemary into a mixing bowl. Stir everything until well incorporated. Set aside 1/2 cup of it for later. Put the rest inside a large resealable bag.

Put the chicken inside the bag with the marinade, then seal it. Shake the bag to coat the chicken. Marinate them for at least half an hour.

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

Remove the chicken from the bag with the marinade.

Put the chicken breasts into the skillet, then cook each side for about 3 minutes or until they turn brown. Transfer them onto a clean serving plate.

Place another saucepan on the stove and turn the heat to medium. Add the reserved marinade and let it boil.

Turn the heat down to low, then simmer for about 10 minutes or until the consistency is smooth.

Pour the sauce over the chicken.

Serve right away. Enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 4 months in the freezer. Reheat for a few minutes before serving again. Feel free to pure maple syrup instead of honey for this recipe. You can also use basil instead of rosemary.

Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Yield: 4 Servings

You don’t need a grill to make this BBQ dish! You can use your oven instead. Ready in less than an hour, this BBQ Chicken is what you just need today! Enjoy this in the comfort of your home!

Ingredients:

1 tsp Garlic Powder

1 tsp Paprika

¼ tsp Pepper

½ tsp Onion Powder

¾ c BBQ Sauce

½ tsp Salt

1 kilogram of chicken thighs and legs with skin and bone-in

Directions:

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

Line the inside of a large baking tray with foil.

Use paper towels to pat dry the chicken pieces.

Add all the dry ingredients into a mixing bowl. Whisk everything to incorporate.

Lay the chicken pieces onto the prepared baking tray and arrange them in a single layer. Season the chicken with the dry ingredients, then toss to coat.

Place the baking tray in the preheated oven and bake the chicken for about 20 minutes. Remove from the oven, then brush each with the BBQ sauce. Make sure to coat each well. Bake for 10 more minutes.

Remove from the oven, then coat each with more BBQ sauce and bake for 10 more minutes.

Serve and enjoy!

Notes:

Add a bit of apple cider vinegar to the BBQ sauce if it’s too sweet.

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

Nutrition Facts:

Serving: 1g | Calories: 384 kcal | Carbohydrates: 16g | Protein: 26g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 133mg | Sodium: 1249mg | Potassium: 334mg | Fiber: 1g | Sugar: 12g | Vitamin A: 377IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Best BBQ Chicken in Oven

Rebecca Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Yield: 4 Servings You don’t need a grill to make this BBQ dish! You can… General Recipes Best BBQ Chicken in Oven European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 384 calories 23 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp Garlic Powder
• 1 tsp Paprika
• ¼ tsp Pepper
• ½ tsp Onion Powder
• ¾ c BBQ Sauce
• ½ tsp Salt
• 1 kilogram of chicken thighs and legs with skin and bone-in

Instructions

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

Line the inside of a large baking tray with foil.

Use paper towels to pat dry the chicken pieces.

Add all the dry ingredients into a mixing bowl. Whisk everything to incorporate.

Lay the chicken pieces onto the prepared baking tray and arrange them in a single layer. Season the chicken with the dry ingredients, then toss to coat.

Place the baking tray in the preheated oven and bake the chicken for about 20 minutes. Remove from the oven, then brush each with the BBQ sauce. Make sure to coat each well. Bake for 10 more minutes.

Remove from the oven, then coat each with more BBQ sauce and bake for 10 more minutes.

Serve and enjoy!

Notes

Add a bit of apple cider vinegar to the BBQ sauce if it's too sweet. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 4 Servings

This is fried chicken at its finest! I’ve tried so many fried chicken recipes before, but this one is still my favorite! You have got to give this a try, I’m telling you!

Ingredients:

FOR WINGS:

1/2 teaspoon baking powder

1/2 teaspoon freshly ground black pepper

1 tablespoon freshly grated ginger

2 pounds of chicken wings

1/2 cup cornstarch

Vegetable oil

1/2 teaspoon garlic powder

1 teaspoon kosher salt

FOR SAUCE:

1/4 cup gochujang

1 tablespoon low-sodium soy sauce

1 tablespoon freshly minced ginger

2 tablespoons packed brown sugar

5 small dried red chilis, sliced

1/4 cup honey

3 tablespoons butter

1 tablespoon rice vinegar

2 tablespoons ketchup

3 cloves garlic, minced

FOR GARNISH:

1 green onion, sliced

1/2 cup cocktail peanuts

1 tablespoon sesame seeds

Directions:

For the Chicken:

Place a deep pot on the stove and turn the heat to medium-high. Add about 4 cups of vegetable oil and allow it to become hot.

Line the inside of a baking sheet with paper towels.

Use paper towels to pat dry the chicken wings.

Add salt, pepper, garlic powder, and baking powder into a mixing bowl. Whisk everything until well incorporated. Sprinkle the mixture over the chicken wings, then rub each to coat.

Coat each chicken wing with cornstarch as well. Put them into the hot oil, then cook all sides for 15 minutes or until they become golden brown. Move them to the baking sheet with paper towels to drain excess oil.

Turn the heat of the stove to about 400 degrees F, then put the chicken wings back in it. Cook for 7 more minutes. Move them into a large serving bowl.

For the Sauce:

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

Add the ginger, dried chilis, and garlic. Sauté for about a minute or until aromatic.

Add vinegar, ketchup, gochujang, and soy sauce. Stir everything until well incorporated.

Add the brown sugar and honey, then stir until dissolved. Simmer for a few minutes until the texture of the sauce becomes thick.

Add the sauce on top of the fried chicken wings followed by the peanuts, then toss to coat.

Sprinkle green onions and sesame seeds on top to garnish.

Serve right away. Enjoy!

Korean Fried Chicken

Rebecca Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 4 Servings This is fried chicken at its finest! I’ve tried so… General Recipes Korean Fried Chicken European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• FOR WINGS:
• 1/2 teaspoon baking powder
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon freshly grated ginger
• 2 pounds of chicken wings
• 1/2 cup cornstarch
• Vegetable oil
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• FOR SAUCE:
• 1/4 cup gochujang
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon freshly minced ginger
• 2 tablespoons packed brown sugar
• 5 small dried red chilis, sliced
• 1/4 cup honey
• 3 tablespoons butter
• 1 tablespoon rice vinegar
• 2 tablespoons ketchup
• 3 cloves garlic, minced
• FOR GARNISH:
• 1 green onion, sliced
• 1/2 cup cocktail peanuts
• 1 tablespoon sesame seeds

Instructions

For the Chicken:

Place a deep pot on the stove and turn the heat to medium-high. Add about 4 cups of vegetable oil and allow it to become hot.

Line the inside of a baking sheet with paper towels.

Use paper towels to pat dry the chicken wings.

Add salt, pepper, garlic powder, and baking powder into a mixing bowl. Whisk everything until well incorporated. Sprinkle the mixture over the chicken wings, then rub each to coat.

Coat each chicken wing with cornstarch as well. Put them into the hot oil, then cook all sides for 15 minutes or until they become golden brown. Move them to the baking sheet with paper towels to drain excess oil.

Turn the heat of the stove to about 400 degrees F, then put the chicken wings back in it. Cook for 7 more minutes. Move them into a large serving bowl.

For the Sauce:

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

Add the ginger, dried chilis, and garlic. Sauté for about a minute or until aromatic.

Add vinegar, ketchup, gochujang, and soy sauce. Stir everything until well incorporated.

Add the brown sugar and honey, then stir until dissolved. Simmer for a few minutes until the texture of the sauce becomes thick.

Add the sauce on top of the fried chicken wings followed by the peanuts, then toss to coat.

Sprinkle green onions and sesame seeds on top to garnish.

Serve right away. Enjoy!