General Recipes

Melted cheese, baked bell peppers, and tender meat! These Cheesesteak Stuffed Peppers will surely satisfy all your cravings today! These delicious treats are best eaten with your loved ones! You won’t be needing anything else with these. Try this recipe now, and I promise you that it is worth all your time and effort today. Enjoy!

Ingredients:

1 1/2 pounds sirloin steak, thinly sliced

2 teaspoons Italian seasoning

16 ounces cremini mushrooms, sliced

1 large onion, sliced

4 bell peppers, halved

16 slices provolone

1 tablespoon vegetable oil

Freshly chopped parsley, for garnish

Freshly ground black pepper

Kosher salt

Directions:

Prepare the oven and preheat it to 162 degrees C or 325 degrees F.

Arrange the bell peppers in a single layer on a large baking sheet.

Place the baking sheet in the preheated oven and bake the bell peppers for half an hour.

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

Add the onions and mushrooms into the hot skillet, then saute for a few minutes until soft. Sprinkle salt and pepper to taste.

Put the steak, then sprinkle more salt and pepper to season. Cook for about 3 minutes.

Add the Italian seasoning, then stir until well blended.

Stuff each baked bell pepper with provolone cheese, followed by the steak mixture.

Add another slice of provolone cheese over the steak mixture.

Put them back in the oven and broil for another 3 minutes or until the cheese turns golden brown.

Remove the Cheesesteak Stuffed Peppers from the oven and allow them to rest for a few minutes at room temperature.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Notes:

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

Cheesesteak Stuffed Peppers

Rebecca Melted cheese, baked bell peppers, and tender meat! These Cheesesteak Stuffed Peppers will surely satisfy all your cravings today! These delicious treats are best eaten with your loved ones! You… General Recipes Cheesesteak Stuffed Peppers European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 pounds sirloin steak, thinly sliced
• 2 teaspoons Italian seasoning
• 16 ounces cremini mushrooms, sliced
• 1 large onion, sliced
• 4 bell peppers, halved
• 16 slices provolone
• 1 tablespoon vegetable oil
• Freshly chopped parsley, for garnish
• Freshly ground black pepper
• Kosher salt

Instructions

Prepare the oven and preheat it to 162 degrees C or 325 degrees F.

Arrange the bell peppers in a single layer on a large baking sheet.

Place the baking sheet in the preheated oven and bake the bell peppers for half an hour.

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

Add the onions and mushrooms into the hot skillet, then saute for a few minutes until soft. Sprinkle salt and pepper to taste.

Put the steak, then sprinkle more salt and pepper to season. Cook for about 3 minutes.

Add the Italian seasoning, then stir until well blended.

Stuff each baked bell pepper with provolone cheese, followed by the steak mixture.

Add another slice of provolone cheese over the steak mixture.

Put them back in the oven and broil for another 3 minutes or until the cheese turns golden brown.

Remove the Cheesesteak Stuffed Peppers from the oven and allow them to rest for a few minutes at room temperature.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Notes

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

Prep Time: 30 mins | Cook Time: 20 mins | Total Time: 50 mins | Yield: 12 Servings

The best indeed! This Coconut Cream Pie is my ultimate comfort dessert! Made with layers of amazing flavors, you will be so glad that you gave this recipe a try. Enjoy!

Ingredients:

For the Pastry:

½ teaspoon salt

1/4 c to 1/3 ice water, only enough to make a dough form

1 c very cold butter, cut into small cubes

2 ½ c flour

For the Coconut Cream Filling:

A pinch of salt

3 c whole milk

3 slightly beaten extra-large egg yolks

1 c unsweetened fine coconut

1/4 teaspoon pure almond extract

2 teaspoons vanilla extract

4 tablespoons butter

1/3 c flour

2/3 c sugar

For the Vanilla Whipped Cream:

1 teaspoon vanilla extract

3 tablespoons icing sugar, powdered sugar

1 c whipping cream

Directions:

Add salt, cold butter, and flour to your food processor. Pulse a few times until well incorporated. Transfer the dough onto a floured surface.

Add a bit of cold water, then use your hands to mix everything until it forms a dough.

Cut the dough into two, then flatten each and cover with plastic wrap. Place them in the fridge to chill for at least 20 minutes.

Unroll the dough to about 12-inch. Place it into a 10-inch pie plate.

Use a fork to poke small holes in the bottom of the pastry, then put it back in the fridge and let it chill for 20 more minutes.

Prepare the oven and preheat it to 200 degrees C or 400 degrees F. Place the dough in it and bake for about 15 minutes.

Coconut Cream Filling:

Add the milk into a heat-proof bowl, then place it in the microwave. Heat just until warm.

Place a pan on the stove, then add sugar, salt, coconut, and flour. Turn the heat to medium-low. Gradually add the warm milk and stir to combine. Simmer until the texture becomes thick. Remove from the heat.

Add 1/2 cup of the mixture into a bowl with beaten egg yolks. Whisk to combine. Transfer the mixture to the pan. Simmer for about 3 minutes. Stir in the vanilla extract, almond extract, and butter. Remove from the heat and let it cool.

Pour the filling over the baked pie shells.

For the Vanilla Whipped Cream:

In a mixing bowl, add vanilla extract, whipping cream, and icing sugar. Beat everything until soft peaks form. Pour it over the cream filling and spread it evenly.

Scatter the toasted coconut on top.

Serve and enjoy!

Nutrition Facts:

Calories 614 | Total Fat 37g | Saturated Fat 22g | Trans Fat 1g | Unsaturated Fat 12g | Cholesterol 141mg | Sodium 410mg | Carbohydrates 63g | Fiber 2g | Sugar 29g | Protein 8g

The Absolute Best Coconut Cream Pie

Rebecca Prep Time: 30 mins | Cook Time: 20 mins | Total Time: 50 mins | Yield: 12 Servings The best indeed! This Coconut Cream Pie is my ultimate comfort dessert!… General Recipes The Absolute Best Coconut Cream Pie European Print This

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

Nutrition facts: 614 calories 37 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Pastry:
• ½ teaspoon salt
• 1/4 c to 1/3 ice water, only enough to make a dough form
• 1 c very cold butter, cut into small cubes
• 2 ½ c flour
• For the Coconut Cream Filling:
• A pinch of salt
• 3 c whole milk
• 3 slightly beaten extra-large egg yolks
• 1 c unsweetened fine coconut
• 1/4 teaspoon pure almond extract
• 2 teaspoons vanilla extract
• 4 tablespoons butter
• 1/3 c flour
• 2/3 c sugar
• For the Vanilla Whipped Cream:
• 1 teaspoon vanilla extract
• 3 tablespoons icing sugar, powdered sugar
• 1 c whipping cream

Instructions

Add salt, cold butter, and flour to your food processor. Pulse a few times until well incorporated. Transfer the dough onto a floured surface.

Add a bit of cold water, then use your hands to mix everything until it forms a dough.

Cut the dough into two, then flatten each and cover with plastic wrap. Place them in the fridge to chill for at least 20 minutes.

Unroll the dough to about 12-inch. Place it into a 10-inch pie plate.

Use a fork to poke small holes in the bottom of the pastry, then put it back in the fridge and let it chill for 20 more minutes.

Prepare the oven and preheat it to 200 degrees C or 400 degrees F. Place the dough in it and bake for about 15 minutes.

Coconut Cream Filling:

Add the milk into a heat-proof bowl, then place it in the microwave. Heat just until warm.

Place a pan on the stove, then add sugar, salt, coconut, and flour. Turn the heat to medium-low. Gradually add the warm milk and stir to combine. Simmer until the texture becomes thick. Remove from the heat.

Add 1/2 cup of the mixture into a bowl with beaten egg yolks. Whisk to combine. Transfer the mixture to the pan. Simmer for about 3 minutes. Stir in the vanilla extract, almond extract, and butter. Remove from the heat and let it cool.

Pour the filling over the baked pie shells.

For the Vanilla Whipped Cream:

In a mixing bowl, add vanilla extract, whipping cream, and icing sugar. Beat everything until soft peaks form. Pour it over the cream filling and spread it evenly.

Scatter the toasted coconut on top.

Serve and enjoy!

Prep Time: 8 mins | Cook Time: 10 mins | Total Time: 18 mins | Yield: 4 Servings

I know you only want the best for your loved ones that’s why I am sharing this recipe with you! Let them know you love them by serving this Simple Salisbury Steak! In under 20 minutes, this dish is surely going to be a hit! A must-try recipe indeed!

Ingredients:

Patties:

2 teaspoons Ketchup

1/2 teaspoon Garlic Powder

1/3 c Bread Crumbs

1 teaspoon Worcestershire

1-pound Lean Ground Beef

1/2 teaspoon Onion Powder

1 teaspoon Mustard

Gravy:

2 c hot Water

1 teaspoon Ketchup

2 packets of Brown Gravy Mix

1/2 teaspoon Worcestershire

Directions:

In a large mixing bowl, add all the ingredients for the patties. Use your clean hands to mix everything until well incorporated.

Place a large skillet on the stove and turn the heat to medium-high. Add 1 tbsp of olive oil and let it sizzle.

Add the patties into the hot skillet, then cook each side for a few minutes until they turn brown. Reduce the heat to low.\

In another bowl, add water and the gravy mix. Stir until well blended. Add Worcestershire sauce and ketchup. Stir again to combine.

Immediately add the mixture into the skillet with patties. Toss to coat. Simmer everything for a few minutes until the texture of the sauce becomes thick. Remove from the heat.

Serve right away over rice or mashed potatoes. Enjoy!

Notes:

I highly recommend using lean ground beef for this recipe.

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

Garnish this dish with your preferred herbs.

Feel free to serve this with cooked veggies on the side.

Mushrooms and caramelized onions are great additions as well!

Nutrition Facts:

Calories: 200 kcal | Carbohydrates : 8g | Protein: 26g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 217mg | Potassium: 422mg | Fiber: 1g | Sugar: 2g | Vitamin A: 13IU | Calcium: 30mg | Iron: 3mg

Simple Salisbury Steak

Rebecca Prep Time: 8 mins | Cook Time: 10 mins | Total Time: 18 mins | Yield: 4 Servings I know you only want the best for your loved ones that’s… General Recipes Simple Salisbury Steak European Print This

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

Nutrition facts: 200 calories 6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Patties:
• 2 teaspoons Ketchup
• 1/2 teaspoon Garlic Powder
• 1/3 c Bread Crumbs
• 1 teaspoon Worcestershire
• 1-pound Lean Ground Beef
• 1/2 teaspoon Onion Powder
• 1 teaspoon Mustard
• Gravy:
• 2 c hot Water
• 1 teaspoon Ketchup
• 2 packets of Brown Gravy Mix
• 1/2 teaspoon Worcestershire

Instructions

In a large mixing bowl, add all the ingredients for the patties. Use your clean hands to mix everything until well incorporated.

Place a large skillet on the stove and turn the heat to medium-high. Add 1 tbsp of olive oil and let it sizzle.

Add the patties into the hot skillet, then cook each side for a few minutes until they turn brown. Reduce the heat to low.\

In another bowl, add water and the gravy mix. Stir until well blended. Add Worcestershire sauce and ketchup. Stir again to combine.

Immediately add the mixture into the skillet with patties. Toss to coat. Simmer everything for a few minutes until the texture of the sauce becomes thick. Remove from the heat.

Serve right away over rice or mashed potatoes. Enjoy!

Notes

I highly recommend using lean ground beef for this recipe. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. Garnish this dish with your preferred herbs. Feel free to serve this with cooked veggies on the side. Mushrooms and caramelized onions are great additions as well!

Prep Time: 30 mins | Cook Time: 50 mins | Total Time: 1 hr 20 mins | Yield: 18 Servings

I can’t stop thinking about these Slutty Brownies that’s why I made them again today! Once you taste these delicious treats, I promise you that you will crave them pretty much all the time! Layer after layer of spectacular flavors, these brownies are surely a must-try!

Ingredients:

Chocolate Chip Cookie Layer:

1 c unsalted butter, melted and cooled

2 ¼ c all-purpose flour

¾ c white sugar

2 large Eggs

1 tsp vanilla extract

¾ c brown sugar

¼ tsp salt

1 ¼ c chocolate chips

Oreo Layer:

24 Oreo cookies

Brownie Layer:

8 ounces semi-sweet chocolate* finely chopped

½ c all-purpose flour

2 tbsp cocoa powder

3 large Eggs

⅔ c unsalted butter, cubed

½ tsp salt

1 ½ c white sugar

Directions:

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

Line the inside of a 9×13-inch baking pan with parchment paper.

For the Chocolate Chip Cookie Layer:

Add melted butter, white sugar, and brown sugar into the bowl of a stand mixer. Beat a few times until well incorporated.

Add vanilla extract and eggs. Beat again to combine. Beat in salt and flour at low speed.

Turn off the mixer, then add the chocolate chips. Stir to combine, then move the mixture into the pan.

For the Oreo Layer:

Press the Oreo cookies over the dough.

For the Batter:

Melt the butter and chocolate in the microwave, then stir to blend.

In another bowl, add the sugar and eggs. Whisk to combine. Add the melted chocolate, then stir until well blended. Also, stir in salt, flour, and cocoa powder. Spread the mixture on top of the Oreo layer.

To Bake:

Place the batter in the preheated oven and bake for about 50 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and allow the brownies to cool for at least 4 hours at room temperature. Slice into even servings.

Serve and enjoy!

Notes:

Leftovers can last up to 4 days on your counter. Make sure to put them in an airtight container.

Nutrition Facts:

Calories: 587 kcal | Carbohydrates: 75g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 106mg | Sodium: 208mg | Potassium: 174mg | Fiber: 2g | Sugar: 53g | Vitamin A: 645IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 4mg

Slutty Brownies

Rebecca Prep Time: 30 mins | Cook Time: 50 mins | Total Time: 1 hr 20 mins | Yield: 18 Servings I can’t stop thinking about these Slutty Brownies that’s why… General Recipes Slutty Brownies European Print This

Serves: 18 Prep Time: 30 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 587 calories 30 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Chocolate Chip Cookie Layer:
• 1 c unsalted butter, melted and cooled
• 2 ¼ c all-purpose flour
• ¾ c white sugar
• 2 large Eggs
• 1 tsp vanilla extract
• ¾ c brown sugar
• ¼ tsp salt
• 1 ¼ c chocolate chips
• Oreo Layer:
• 24 Oreo cookies
• Brownie Layer:
• 8 ounces semi-sweet chocolate* finely chopped
• ½ c all-purpose flour
• 2 tbsp cocoa powder
• 3 large Eggs
• ⅔ c unsalted butter, cubed
• ½ tsp salt
• 1 ½ c white sugar

Instructions

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

Line the inside of a 9x13-inch baking pan with parchment paper.

For the Chocolate Chip Cookie Layer:

Add melted butter, white sugar, and brown sugar into the bowl of a stand mixer. Beat a few times until well incorporated.

Add vanilla extract and eggs. Beat again to combine. Beat in salt and flour at low speed.

Turn off the mixer, then add the chocolate chips. Stir to combine, then move the mixture into the pan.

For the Oreo Layer:

Press the Oreo cookies over the dough.

For the Batter:

Melt the butter and chocolate in the microwave, then stir to blend.

In another bowl, add the sugar and eggs. Whisk to combine. Add the melted chocolate, then stir until well blended. Also, stir in salt, flour, and cocoa powder. Spread the mixture on top of the Oreo layer.

To Bake:

Place the batter in the preheated oven and bake for about 50 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and allow the brownies to cool for at least 4 hours at room temperature. Slice into even servings.

Serve and enjoy!

Notes

Leftovers can last up to 4 days on your counter. Make sure to put them in an airtight container.

Prep Time: 5 mins | Total Time: 10 mins | Yield: 2 Servings

If you are looking for a quick and easy recipe to try for dinner tonight, then you have got to give this one a try! It is a 10-minute dish that you will surely love! This Honey Garlic Shrimp is a must-try! For busy individuals like us, we don’t have enough time to prepare food at home. That changes with this recipe! You will never buy takeouts ever again. Well, at least for now!

Ingredients:

¾ lb. medium uncooked shrimp, peeled & deveined

1 tbsp olive oil

1 tsp fresh ginger, minced

1 tbsp reduced-sodium soy sauce

3 tbsp honey

salt, to taste

cooked brown rice (to serve)

ground black pepper, to taste

2-3 cloves of garlic, minced (about 1 tbsp)

broccoli or other veggies (to serve)

¼ tsp crushed chili flakes (optional)

2 tbsp sliced green onion (optional garnish)

Directions:

In a mixing bowl, add garlic, soy sauce, ginger, chili flakes, and honey. Stir everything until well blended.

Add olive oil, shrimp, salt, and pepper to another bowl. Toss to combine.

Place a pan on the stove and turn the heat to medium-high.

Lay the shrimp in the hot pan, then cook each side for about 2 minutes or until they look seared.

Add the marinade, then cook the shrimp for one more minute. Make sure to scrape the bottom of the pan to get the browned bits. Remove from the heat.

Sprinkle freshly chopped green onion over each serving to garnish.

Serve the shrimp and sauce right away over cooked rice and some vegetables. Enjoy!

Notes:

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

Although, I doubt that there will be leftovers. This dish is so good that it will be devoured just within a few minutes!

Honey Garlic Shrimp

Rebecca Prep Time: 5 mins | Total Time: 10 mins | Yield: 2 Servings If you are looking for a quick and easy recipe to try for dinner tonight, then you… General Recipes Honey Garlic Shrimp European Print This

Serves: 2 Prep Time: 5 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¾ lb. medium uncooked shrimp, peeled & deveined
• 1 tbsp olive oil
• 1 tsp fresh ginger, minced
• 1 tbsp reduced-sodium soy sauce
• 3 tbsp honey
• salt, to taste
• cooked brown rice (to serve)
• ground black pepper, to taste
• 2-3 cloves of garlic, minced (about 1 tbsp)
• broccoli or other veggies (to serve)
• ¼ tsp crushed chili flakes (optional)
• 2 tbsp sliced green onion (optional garnish)

Instructions

In a mixing bowl, add garlic, soy sauce, ginger, chili flakes, and honey. Stir everything until well blended.

Add olive oil, shrimp, salt, and pepper to another bowl. Toss to combine.

Place a pan on the stove and turn the heat to medium-high.

Lay the shrimp in the hot pan, then cook each side for about 2 minutes or until they look seared.

Add the marinade, then cook the shrimp for one more minute. Make sure to scrape the bottom of the pan to get the browned bits. Remove from the heat.

Sprinkle freshly chopped green onion over each serving to garnish.

Serve the shrimp and sauce right away over cooked rice and some vegetables. Enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. Although, I doubt that there will be leftovers. This dish is so good that it will be devoured just within a few minutes!

Total Time: 2 hrs | Yield: 20 Servings

This will be one of the best bread you will ever taste! This Ciabatta Bread Recipe was made easy with the help of a bread machine! With 20 servings, everyone gets to taste how delicious this bread is! The best thing about this is that you will only need 7 basic ingredients! Also, I have listed all the easy directions. You just need to follow them step by step and you are good to go! With this bread, you don’t need to worry about leftovers because there won’t be any. Enjoy!

Ingredients:

1 tsp Sugar

1 1/2 tsp yeast

1 1/2 tsp salt

1 tbsp olive oil

1 1/2 c Water

3 1/4 c Flour; (4.06 c of spelt)

Directions:

Line the inside of two baking sheets with parchment paper, then sprinkle flour on it.

In the pan of your bread machine, add all the ingredients. Press the “Dough Cycle” button and begin the processing of the dough until it becomes sticky.

Sprinkle flour onto a flat surface, then lay the dough on it. Cover it with a large bowl or plastic and let it rise for about 15 minutes.

Divide the dough into two, then form each into a circle. Place them onto individual baking sheets. Press the sides and bottom.

Cover the dough once more and allow them to rise for additional 45 minutes.

Prepare the oven and preheat it to 220 degrees C or 425 degrees F.

Place the baking sheets in the preheated oven and bake the dough for half an hour or until done. Feel free to sprinkle a bit of water from time to time over the dough to make them a bit crispy when baked. Remove from the oven.

Serve and enjoy!

Nutrition Facts:

Calories per serving: 92

Ciabatta Bread Recipe

Rebecca Total Time: 2 hrs | Yield: 20 Servings This will be one of the best bread you will ever taste! This Ciabatta Bread Recipe was made easy with the help… General Recipes Ciabatta Bread Recipe European Print This

Serves: 20

Nutrition facts: 92 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp Sugar
• 1 1/2 tsp yeast
• 1 1/2 tsp salt
• 1 tbsp olive oil
• 1 1/2 c Water
• 3 1/4 c Flour; (4.06 c of spelt)

Instructions

Line the inside of two baking sheets with parchment paper, then sprinkle flour on it.

In the pan of your bread machine, add all the ingredients. Press the “Dough Cycle” button and begin the processing of the dough until it becomes sticky.

Sprinkle flour onto a flat surface, then lay the dough on it. Cover it with a large bowl or plastic and let it rise for about 15 minutes.

Divide the dough into two, then form each into a circle. Place them onto individual baking sheets. Press the sides and bottom.

Cover the dough once more and allow them to rise for additional 45 minutes.

Prepare the oven and preheat it to 220 degrees C or 425 degrees F.

Place the baking sheets in the preheated oven and bake the dough for half an hour or until done. Feel free to sprinkle a bit of water from time to time over the dough to make them a bit crispy when baked. Remove from the oven.

Serve and enjoy!

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 6

Pasta, shrimp, and a delicious sauce! This dish is what you just need today! It is a 15-minute dish that everyone is going to enjoy! Try it now!

Ingredients:

1 tbsp butter

½ c Parmesan cheese (finely grated from a block)

2 tbsp Cajun seasoning

8 oz. penne pasta

1 tbsp olive oil

1 c heavy cream

1 lb. raw shrimp (deveined, cleaned, tail removed)

1 tbsp kosher salt

Directions:

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the pasta and a bit of salt into the boiling water, then cook for a few minutes, according to the directions provided on the package. Drain and set aside about 1/2 cup of the pasta water for later use.

In a mixing bowl, add olive oil, Cajun seasoning, and shrimp. Toss to coat.

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

Put the shrimp into the hot skillet and cook each side for a few minutes until golden brown. Transfer them onto a clean plate.

In the same empty skillet, add heavy cream and deglaze it by scraping the stuck bits to the bottom. Let the cream boil.

Turn the heat down to low, then add the Parmesan cheese and stir until completely melted.

Put the shrimp back into the skillet together with the cooked pasta. Toss everything until well incorporated. Add a bit of the reserved pasta water if the sauce is too thin. Remove from the heat.

Serve right away. Enjoy!

Notes:

Garnish this pasta dish with your preferred herbs.

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

Nutrition Facts:

Calories: 429 kcal | Carbohydrates: 30g | Protein: 24g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 255mg | Sodium: 1919mg | Potassium: 235mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1855IU | Vitamin C: 3.3mg | Calcium: 247mg | Iron: 2.7mg

Cajun Shrimp Pasta

Rebecca Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 6 Pasta, shrimp, and a delicious sauce! This dish is what you just need… General Recipes Cajun Shrimp Pasta European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp butter
• ½ c Parmesan cheese (finely grated from a block)
• 2 tbsp Cajun seasoning
• 8 oz. penne pasta
• 1 tbsp olive oil
• 1 c heavy cream
• 1 lb. raw shrimp (deveined, cleaned, tail removed)
• 1 tbsp kosher salt

Instructions

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the pasta and a bit of salt into the boiling water, then cook for a few minutes, according to the directions provided on the package. Drain and set aside about 1/2 cup of the pasta water for later use.

In a mixing bowl, add olive oil, Cajun seasoning, and shrimp. Toss to coat.

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

Put the shrimp into the hot skillet and cook each side for a few minutes until golden brown. Transfer them onto a clean plate.

In the same empty skillet, add heavy cream and deglaze it by scraping the stuck bits to the bottom. Let the cream boil.

Turn the heat down to low, then add the Parmesan cheese and stir until completely melted.

Put the shrimp back into the skillet together with the cooked pasta. Toss everything until well incorporated. Add a bit of the reserved pasta water if the sauce is too thin. Remove from the heat.

Serve right away. Enjoy!

Notes

Garnish this pasta dish with your preferred herbs. 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: 9 Servings

These delicious brownies never fail to light up my day! I am so excited to share this recipe with you today because I know that you are going to love it! You can enjoy these treats in just about 45 minutes of total preparation!

Ingredients:

BROWNIES:

3/4 c flour

1/2 c unsalted butter, softened

2 Eggs, large

2 tbsp lemon zest

1/4 tsp sea salt

3/4 c granulated sugar

2 tbsp lemon juice

GLAZE:

1 c icing sugar

8 tsp lemon zest

4 tbsp lemon juice

Directions:

Brownies:

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

Apply cooking spray to the inside of an 8×8-inch baking dish. You can brush it with butter as well if you prefer.

Zest the lemons and squeeze the juice out of them. Set aside.

Add sugar, salt, butter, and flour to the bowl of a stand mixer. Beat a few times until well incorporated.

In another mixing bowl, add lemon zest, eggs, and lemon juice. Whisk everything until well combined.

Slowly transfer the flour mixture into the bowl with the egg mixture, then beat every addition until well incorporated.

Transfer the batter to the prepared baking dish and spread it evenly.

Place the baking dish in the preheated oven and bake the batter for about 25 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the cake from the oven and allow it to cool while you prepare the glaze.

Glaze:

In a mixing bowl, add lemon juice, powdered sugar, and lemon zest. Stir everything until well combined.

Add glaze on top of the cake and spread it evenly to coat. Let it rest for a couple of minutes, then slice it into even pieces.

Serve and enjoy!

Lemony Lemon Brownies

Rebecca Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 9 Servings These delicious brownies never fail to light up my day! I am… General Recipes Lemony Lemon Brownies European Print This

Serves: 9 Prep Time: 10 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• BROWNIES:
• 3/4 c flour
• 1/2 c unsalted butter, softened
• 2 Eggs, large
• 2 tbsp lemon zest
• 1/4 tsp sea salt
• 3/4 c granulated sugar
• 2 tbsp lemon juice
• GLAZE:
• 1 c icing sugar
• 8 tsp lemon zest
• 4 tbsp lemon juice

Instructions

Brownies:

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

Apply cooking spray to the inside of an 8×8-inch baking dish. You can brush it with butter as well if you prefer.

Zest the lemons and squeeze the juice out of them. Set aside.

Add sugar, salt, butter, and flour to the bowl of a stand mixer. Beat a few times until well incorporated.

In another mixing bowl, add lemon zest, eggs, and lemon juice. Whisk everything until well combined.

Slowly transfer the flour mixture into the bowl with the egg mixture, then beat every addition until well incorporated.

Transfer the batter to the prepared baking dish and spread it evenly.

Place the baking dish in the preheated oven and bake the batter for about 25 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the cake from the oven and allow it to cool while you prepare the glaze.

Glaze:

In a mixing bowl, add lemon juice, powdered sugar, and lemon zest. Stir everything until well combined.

Add glaze on top of the cake and spread it evenly to coat. Let it rest for a couple of minutes, then slice it into even pieces.

Serve and enjoy!

Prep Time: 35 mins | Cook Time: 15 mins | Total Time: 50 mins | Yield: 4 to 6 Servings

These chicken and onions marinated for a couple of hours are insanely delicious! Enjoy a quality dish in the comfort of your home! You will be amazed at how delicious these Middle Eastern-Style Grilled Chicken Kabobs are!

Ingredients:

1 tsp crushed red pepper flakes (reduce to 1/2 tsp for less heat)

1/2 tsp cumin

5 garlic cloves, minced

2 tbsp extra-virgin olive oil

Vegetable oil, for greasing the grill

2 tsp paprika

1 c plain whole-milk Greek yogurt

1/8 tsp cinnamon

1-3/4 tsp salt

1 large red onion, cut into 1-inch chunks

2 tbsp freshly squeezed lemon juice, from one lemon

1/2 tsp freshly ground black pepper

2-1/2 to 3 lbs. boneless, skinless chicken thighs, trimmed of excess fat and cut into 1-1/2-inch pieces

Zest from one lemon

Directions:

Add olive oil, garlic, yogurt, lemon zest, lemon juice, salt, red pepper flakes, pepper, cinnamon, cumin, and paprika into a large bowl. Stir everything until well incorporated.

Line the inside of a baking sheet with aluminum foil.

Use metal skewers to thread the chicken alternately with red onions. I used 6 skewers for this. Place them on the prepared baking sheet in a single layer.

Coat each kabob with the marinade by brushing them. Cover them with plastic and put them in the fridge. Marinate the kabobs overnight for the best flavors!

Prepare the grill and preheat it to medium-high.

Brush the grill with oil.

Place the kabobs over the preheated grill, then cook each side for about 15 minutes. Flip them from time to time to evenly cook all sides.

Serve and enjoy!

Notes:

These Middle Eastern-Style Grilled Chicken Kabobs are best served over your favorite rice dishes, particularly Basmati Rice.

Make sure to marinate the kabobs overnight for the best flavors!

Nutrition Facts:

Calories:350 Fat:15g Saturated fat: 3g Carbohydrates:6g Sugar:3g Fiber:1g Protein:41g Sodium:871mg Cholesterol:186mg

Middle Eastern-Style Grilled Chicken Kabobs

Rebecca Prep Time: 35 mins | Cook Time: 15 mins | Total Time: 50 mins | Yield: 4 to 6 Servings These chicken and onions marinated for a couple of hours… General Recipes Middle Eastern-Style Grilled Chicken Kabobs European Print This

Serves: 4-6 Prep Time: 35 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 350 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp crushed red pepper flakes (reduce to 1/2 tsp for less heat)
• 1/2 tsp cumin
• 5 garlic cloves, minced
• 2 tbsp extra-virgin olive oil
• Vegetable oil, for greasing the grill
• 2 tsp paprika
• 1 c plain whole-milk Greek yogurt
• 1/8 tsp cinnamon
• 1-3/4 tsp salt
• 1 large red onion, cut into 1-inch chunks
• 2 tbsp freshly squeezed lemon juice, from one lemon
• 1/2 tsp freshly ground black pepper
• 2-1/2 to 3 lbs. boneless, skinless chicken thighs, trimmed of excess fat and cut into 1-1/2-inch pieces
• Zest from one lemon

Instructions

Add olive oil, garlic, yogurt, lemon zest, lemon juice, salt, red pepper flakes, pepper, cinnamon, cumin, and paprika into a large bowl. Stir everything until well incorporated.

Line the inside of a baking sheet with aluminum foil.

Use metal skewers to thread the chicken alternately with red onions. I used 6 skewers for this. Place them on the prepared baking sheet in a single layer.

Coat each kabob with the marinade by brushing them. Cover them with plastic and put them in the fridge. Marinate the kabobs overnight for the best flavors!

Prepare the grill and preheat it to medium-high.

Brush the grill with oil.

Place the kabobs over the preheated grill, then cook each side for about 15 minutes. Flip them from time to time to evenly cook all sides.

Serve and enjoy!

Notes

These Middle Eastern-Style Grilled Chicken Kabobs are best served over your favorite rice dishes, particularly Basmati Rice. Make sure to marinate the kabobs overnight for the best flavors!

Prep Time: 15 mins | Additional Time: 2 hrs | Total Time: 2 hrs 15 mins | Yield: 6 Servings

This Chicken Salad Recipe is super easy to make! In just 15 minutes of preparation, you can have the most satisfying Chicken Salad ever! Although, I recommend chilling this for at least hours for the best flavors! You will not be disappointed with this at all! It has all the things you would wish for in a chicken salad. The dressing is perfectly seasoned. Chicken, veggies, and dressing? It doesn’t get any better than that! Try this recipe now. Enjoy!

Ingredients:

Chicken Salad Recipe Dressing Ingredients:

½ c Sour Cream (4 ounces by scale weight)

2 tsp Sugar

5 tsp Lemon Juice

2 tbsp Dijon Mustard (1 ounce by scale weight)

1 tbsp Dill Weed

1 c Mayonnaise (6 ounces by scale weight)

½ tsp White Pepper

Salad Ingredients:

4 tbsp finely chopped Green Onions

½ c shelled Sunflower Seeds

1 c finely chopped stalk Celery

3 c chopped Poached Chicken

Directions:

In a mixing bowl, add mayonnaise, sour cream, Dijon mustard, sugar, lemon juice, white pepper, and dill weed. Stir everything until well incorporated.

Place the poached egg, at room temperature and allow it to cool completely. Slice it into small pieces and put them into the bowl with the dressing. Also add green onions, sunflower seeds, and celery. Stir to combine.

Place the bowl in the fridge to chill the Chicken Salad for at least 2 hours.

Serve and enjoy!

Notes:

I recommend serving this Chicken Salad chilled for the best experience.

Place any leftovers in an airtight container, then put them in the fridge.

Poached chicken is the best option for this recipe.

For this recipe, I used dried dill weed and plain sunflower seeds.

Nutrition Facts:

Amount Per Serving: CALORIES: 633 | TOTAL FAT: 56g | SATURATED FAT: 11g | TRANS FAT: 0gUNSATURATED FAT: 42g | CHOLESTEROL: 102mg | SODIUM: 1807mg | CARBOHYDRATES: 9g | FIBER: 3g | SUGAR: 4g | PROTEIN: 25g

Chicken Salad Recipe

Rebecca Prep Time: 15 mins | Additional Time: 2 hrs | Total Time: 2 hrs 15 mins | Yield: 6 Servings This Chicken Salad Recipe is super easy to make! In… General Recipes Chicken Salad Recipe European Print This

Serves: 6 Prep Time: 2 hrs 15 mins

Nutrition facts: 633 calories 56 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Chicken Salad Recipe Dressing Ingredients:
• ½ c Sour Cream (4 ounces by scale weight)
• 2 tsp Sugar
• 5 tsp Lemon Juice
• 2 tbsp Dijon Mustard (1 ounce by scale weight)
• 1 tbsp Dill Weed
• 1 c Mayonnaise (6 ounces by scale weight)
• ½ tsp White Pepper
• Salad Ingredients:
• 4 tbsp finely chopped Green Onions
• ½ c shelled Sunflower Seeds
• 1 c finely chopped stalk Celery
• 3 c chopped Poached Chicken

Instructions

In a mixing bowl, add mayonnaise, sour cream, Dijon mustard, sugar, lemon juice, white pepper, and dill weed. Stir everything until well incorporated.

Place the poached egg, at room temperature and allow it to cool completely. Slice it into small pieces and put them into the bowl with the dressing. Also add green onions, sunflower seeds, and celery. Stir to combine.

Place the bowl in the fridge to chill the Chicken Salad for at least 2 hours.

Serve and enjoy!

Notes

I recommend serving this Chicken Salad chilled for the best experience. Place any leftovers in an airtight container, then put them in the fridge. Poached chicken is the best option for this recipe. For this recipe, I used dried dill weed and plain sunflower seeds.