General Recipes

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

All the ingredients complement very well with each other to make this amazing dish! This Bacon, Cream Cheese, and Cheddar Chicken is the definition of perfection! From the chicken to the cream cheese, everything about this is delicious! Just follow these easy steps, and you are good to go! You will only need 6 basic ingredients for this. Ready in less than an hour, this is surely a must-try. Enjoy!

Ingredients:

6 ounces cream cheese, cold, refrigerated, and sliced into 8 slices

8 strips of bacon, cooked, chopped

4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally)

1 c Cheddar cheese, shredded

1 tbsp olive oil

salt and pepper

Directions:

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

Apply cooking spray to a 13x9x4-inch casserole dish.

Lay the chicken breast into the prepared casserole dish. Season with salt and pepper to taste.

Add the cream cheese over the chicken breasts and spread it evenly.

Scatter the chopped bacon on top of the cream cheese layer.

Sprinkle shredded cheddar cheese on top.

Place the casserole dish in the preheated oven and bake the Bacon, Cream Cheese, and Cheddar Chicken for 20 to 30 minutes or until done.

Remove from the oven and allow it to rest for a few minutes at room temperature to incorporate all the flavors.

Serve warm and enjoy!

Notes:

You can serve this with your favorite side dishes. Some recommendations are mashed potatoes, cooked green beans, spinach, broccoli, or roasted asparagus.

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

Nutrition Facts:

Calories 602 | Fat 47g 72% | Saturated Fat 21g 131% | Cholesterol 177mg 59% | Sodium 734mg 32% | Potassium 591mg 17% | Carbohydrates 2g 1% | Sugar 1g 1% | Protein 39g 78% | Vitamin A 905IU 18% | Vitamin C 1.3mg 2% | Calcium 251mg 25% | Iron 1mg 6%

Bacon, Cream Cheese, Cheddar Chicken

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings All the ingredients complement very well with each other to make this… General Recipes Bacon, Cream Cheese, Cheddar Chicken European Print This

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

Nutrition facts: 602 calories 47 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 ounces cream cheese, cold, refrigerated, and sliced into 8 slices
• 8 strips of bacon, cooked, chopped
• 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally)
• 1 c Cheddar cheese, shredded
• 1 tbsp olive oil
• salt and pepper

Instructions

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

Apply cooking spray to a 13x9x4-inch casserole dish.

Lay the chicken breast into the prepared casserole dish. Season with salt and pepper to taste.

Add the cream cheese over the chicken breasts and spread it evenly.

Scatter the chopped bacon on top of the cream cheese layer.

Sprinkle shredded cheddar cheese on top.

Place the casserole dish in the preheated oven and bake the Bacon, Cream Cheese, and Cheddar Chicken for 20 to 30 minutes or until done.

Remove from the oven and allow it to rest for a few minutes at room temperature to incorporate all the flavors.

Serve warm and enjoy!

Notes

You can serve this with your favorite side dishes. Some recommendations are mashed potatoes, cooked green beans, spinach, broccoli, or roasted asparagus. Leftovers should be kept in the fridge. Reheat them for a few minutes before serving again.

Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 4 Servings

Ready in just about an hour, this dish is perfect for a simple dinner with your loved ones! Italian Chicken, Green Beans, and Potatoes cooked to perfection. Enjoy!

Ingredients:

1 package of Italian dressing mix

2 c green beans

2-3 medium russet potatoes

8 tablespoons butter

Salt and pepper

2-3 large chicken breasts, thawed or fresh

Directions:

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

Place the potatoes and green beans under running water, then wash them to remove any dirt. Use paper towels to pat them dry. Slice them into small cuts. Potatoes should be cubes.

Lay the sliced green beans on one side of a 9×13-inch baking dish and the potatoes on the other side.

Put the chicken breast in the middle of the beans and potatoes.

Slice the butter into small cubes, then scatter them over the chicken and veggies followed by Italian seasoning, salt, and pepper.

Cover the entire baking dish with aluminum foil.

Place the baking dish in the preheated oven and bake the Italian Chicken, Green Beans, and Potatoes for about an hour or until done.

Remove from the oven and allow the Italian Chicken, Green Beans, and Potatoes to cool for a few minutes at room temperature to incorporate all the flavors.

Serve and enjoy!

Notes:

Feel free to add cheese on top before baking.

You will only need about 2 potatoes for this recipe. It depends on the size.

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

Feel free to use your preferred type of potatoes for this recipe.

Nutrition Facts:

Serving: 1portion | Calories: 411 kcal | Carbohydrates: 32g | Protein: 16g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 97mg | Sodium: 305mg | Potassium: 991mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1105IU | Vitamin C: 16.5mg | Calcium: 51mg | Iron: 2.1mg

Italian Chicken, Green Beans, and Potatoes

Rebecca Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 4 Servings Ready in just about an hour, this dish is perfect… General Recipes Italian Chicken, Green Beans, and Potatoes European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 411 calories 24 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 package of Italian dressing mix
• 2 c green beans
• 2-3 medium russet potatoes
• 8 tablespoons butter
• Salt and pepper
• 2-3 large chicken breasts, thawed or fresh

Instructions

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

Place the potatoes and green beans under running water, then wash them to remove any dirt. Use paper towels to pat them dry. Slice them into small cuts. Potatoes should be cubes.

Lay the sliced green beans on one side of a 9×13-inch baking dish and the potatoes on the other side.

Put the chicken breast in the middle of the beans and potatoes.

Slice the butter into small cubes, then scatter them over the chicken and veggies followed by Italian seasoning, salt, and pepper.

Cover the entire baking dish with aluminum foil.

Place the baking dish in the preheated oven and bake the Italian Chicken, Green Beans, and Potatoes for about an hour or until done.

Remove from the oven and allow the Italian Chicken, Green Beans, and Potatoes to cool for a few minutes at room temperature to incorporate all the flavors.

Serve and enjoy!

Notes

Feel free to add cheese on top before baking. You will only need about 2 potatoes for this recipe. It depends on the size. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. Feel free to use your preferred type of potatoes for this recipe.

From the title itself, this dish is mainly composed of sausage and potato! This is a very easy recipe that you will surely love preparing! All you need are six basic ingredients which I’m pretty you already have! I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! This dish will be ready in no time! Dinner with your loved one will surely be amazing. Enjoy!

Ingredients:

1 package sausage (13-16 ounces) sliced

1-2 tbsp olive oil

5 medium potatoes, about 2 lbs. peeled and diced

1/4 tsp paprika

salt and pepper to taste

1 medium yellow onion, chopped

Directions:

Wash the potatoes under running water to remove any dirt. Use paper towels to pat them dry. Peel and slice them into small cuts.

Slice the sausage and onions into small cuts as well.

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

Add the sausage and onions into the hot skillet, then cook for a few minutes until brown and soft.

Turn the heat down to medium-low, then add the potato slices and cook for 20 minutes or until soft. Season with paprika, salt, and pepper to taste. Remove from the heat.

Serve with the salad of your choice. Enjoy!

Notes:

I always eat this with a salad on the side.

Also, feel free to add dip it into salsa or ketchup!

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

Sausage and Potato Skillet

Rebecca From the title itself, this dish is mainly composed of sausage and potato! This is a very easy recipe that you will surely love preparing! All you need are six… General Recipes Sausage and Potato Skillet European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 package sausage (13-16 ounces) sliced
• 1-2 tbsp olive oil
• 5 medium potatoes, about 2 lbs. peeled and diced
• 1/4 tsp paprika
• salt and pepper to taste
• 1 medium yellow onion, chopped

Instructions

Wash the potatoes under running water to remove any dirt. Use paper towels to pat them dry. Peel and slice them into small cuts.

Slice the sausage and onions into small cuts as well.

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

Add the sausage and onions into the hot skillet, then cook for a few minutes until brown and soft.

Turn the heat down to medium-low, then add the potato slices and cook for 20 minutes or until soft. Season with paprika, salt, and pepper to taste. Remove from the heat.

Serve with the salad of your choice. Enjoy!

Notes

I always eat this with a salad on the side. Also, feel free to add dip it into salsa or ketchup! Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. I highly doubt that there will be leftovers though. It is so good that it will be devoured in just a few minutes!

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

I can’t remember the first time I cooked this amazing dish. It was such a long time ago, and I’ve been consistently cooking it ever since! These Instant Pot Ham Green Beans and Potatoes never fail to make our family gathering extra special! This recipe was made easy with the use of an Instant Pot. Ready in just 18 minutes, you will not be disappointed with this recipe at all! You only need a few ingredients, mainly ham, beans, and potatoes. What are you waiting for? It is time to go to your kitchen and start prepping. Invite your friends over and surprise them with the best dish today! By the way, this recipe can serve up to 4 people. Make sure to double the ingredients if you are serving more than that. Enjoy!

Ingredients:

1/2 onion, sliced

1 c chicken broth or water

6–8 new potatoes, halved

salt and pepper

2 pounds fresh green beans (trimmed, washed, and drained)

1-1/2 c diced ham (or 1 ham slice, chopped)

Directions:

Place the onions, ham slices, and green beans into the Instant Pot. Spread them evenly.

Add the potatoes, then stir everything just until mixed.

Add 1 cup of chicken broth and stir again until well blended.

Cover and seal the Instant Pot. Press the “Pressure Cook” button and cook for about 8 minutes on a high setting. Let the pressure release naturally for at least 10 minutes.

Serve right away. Enjoy!

Notes:

Feel free to use your preferred type of potatoes 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:

Calories: 261 kcal | Carbohydrates: 45g | Protein: 18g | Fat: 3g | Cholesterol: 30mg | Sodium: 783mg | Potassium: 1180mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1565IU | Vitamin C: 58.2mg | Calcium: 105mg | Iron: 4mg

Instant Pot Ham Green Beans and Potatoes

Rebecca Prep Time: 10 mins | Cook Time: 8 mins | Total Time: 18 mins | Yield: 4 Servings I can’t remember the first time I cooked this amazing dish. It… General Recipes Instant Pot Ham Green Beans and Potatoes European Print This

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

Nutrition facts: 261 calories 3 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 onion, sliced
• 1 c chicken broth or water
• 6–8 new potatoes, halved
• salt and pepper
• 2 pounds fresh green beans (trimmed, washed, and drained)
• 1-1/2 c diced ham (or 1 ham slice, chopped)

Instructions

Place the onions, ham slices, and green beans into the Instant Pot. Spread them evenly.

Add the potatoes, then stir everything just until mixed.

Add 1 cup of chicken broth and stir again until well blended.

Cover and seal the Instant Pot. Press the “Pressure Cook” button and cook for about 8 minutes on a high setting. Let the pressure release naturally for at least 10 minutes.

Serve right away. Enjoy!

Notes

Feel free to use your preferred type of potatoes 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: 10 mins | Total Time: 20 mins | Yield: 4 to 6 Servings

You can serve this as a main dish or a side dish! Potatoes and ham covered in cheese? I bet you already know how delicious they taste! Try this recipe now, and prepare to fall in love. Enjoy!

Ingredients:

1–1 1/2 c diced ham

1/2 tsp garlic

1/4 tsp onion powder

1/2 tsp dried parsley

1/4 c heavy cream

7-8 medium potatoes, peeled and sliced 1/4 inch thick

1 1/4 c chicken broth

2 1/2 c Monterey Jack Cheese, shredded

1/2 tsp salt

Cornstarch Slurry:

1 tbsp cold water

1 tbsp cornstarch

Directions:

Place the potatoes under running water and wash them to remove any dirt. Peel and slice them into 1/4-inch cuts. Place them into the Instant Pot.

Add parsley, ham slices, chicken stock, onion, garlic, and salt into the pot with the potatoes. Stir everything until well incorporated.

Cover and seal the Instant Pot, then press the “Pressure Cook” button and cook for about a minute.

Do a quick release to remove the pressure, then remove the ham and potatoes from the pot. Place them into a baking dish.

Press the “Sauté” button on the Instant Pot, then add the shredded cheese and heavy cream. Stir everything until well blended. Stir in the slurry and simmer for about 2 minutes or until the texture of the sauce becomes thick. Add the sauce on top of potatoes and ham followed by 1/2 cup of Monterey Jack cheese.

Place the baking dish in the preheated oven and bake the casserole for 5 minutes or until they turn golden brown.

Remove from the oven, then sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Notes:

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

Nutrition Facts:

Serving: 1g Calories: 479 kcal Carbohydrates: 51g Protein: 25g Fat: 20g Saturated Fat: 12g Polyunsaturated Fat: 7g Cholesterol: 76mg Sodium: 1005mg Fiber: 5g Sugar: 4g

Instant Pot Scalloped Potatoes and Ham

Rebecca Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 4 to 6 Servings You can serve this as a main dish or a… General Recipes Instant Pot Scalloped Potatoes and Ham European Print This

Serves: 4-6 Prep Time: 10 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 479 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1–1 1/2 c diced ham
• 1/2 tsp garlic
• 1/4 tsp onion powder
• 1/2 tsp dried parsley
• 1/4 c heavy cream
• 7-8 medium potatoes, peeled and sliced 1/4 inch thick
• 1 1/4 c chicken broth
• 2 1/2 c Monterey Jack Cheese, shredded
• 1/2 tsp salt
• Cornstarch Slurry:
• 1 tbsp cold water
• 1 tbsp cornstarch

Instructions

Place the potatoes under running water and wash them to remove any dirt. Peel and slice them into 1/4-inch cuts. Place them into the Instant Pot.

Add parsley, ham slices, chicken stock, onion, garlic, and salt into the pot with the potatoes. Stir everything until well incorporated.

Cover and seal the Instant Pot, then press the “Pressure Cook” button and cook for about a minute.

Do a quick release to remove the pressure, then remove the ham and potatoes from the pot. Place them into a baking dish.

Press the “Sauté” button on the Instant Pot, then add the shredded cheese and heavy cream. Stir everything until well blended. Stir in the slurry and simmer for about 2 minutes or until the texture of the sauce becomes thick. Add the sauce on top of potatoes and ham followed by 1/2 cup of Monterey Jack cheese.

Place the baking dish in the preheated oven and bake the casserole for 5 minutes or until they turn golden brown.

Remove from the oven, then sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Notes

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

Prep Time: 15 mins | Cook Time: 20 mins | Proof Time: 30 mins | Total Time: 1 hr 5 mins | Yield: 12 Servings

This recipe was made easy with the help of your Instant Pot! Ready in just an hour, these will be the best Cinnamon Rolls you will ever taste! Try this recipe now!

Ingredients:

FOR THE DOUGH:

2 tablespoons dry active yeast

7 c flour

1/3 c sugar

1 tablespoon oil for the Instant Pot

2 c (480g) hot milk

3 Eggs

1/2 c warm water

1 tablespoon salt

1/2 c (113g) butter, cold

FOR THE FILLING:

1 tablespoon cinnamon

1 c packed brown sugar

3 tablespoons melted butter

FOR THE CREAM CHEESE ICING:

1 tablespoon vanilla extract

2 c powdered sugar

8 tablespoons unsalted butter, softened

8 ounces (225g) cream cheese, room temp

Directions:

For the Dough:

Place a small pot on the stove and turn the heat to medium. Add milk and allow it to boil. Immediately remove it from the heat.

Stir in cold butter until well incorporated. Leave it for a few minutes to cool.

In a mixing bowl, add 1 tablespoon of sugar, yeast, and warm water. Stir everything until well blended. Let it rise for 10 minutes.

Transfer the yeast mixture and milk mixture into the bowl of a stand mixer. Add eggs, salt, and the rest of the sugar. Beat everything until well incorporated.

Add flour, then beat again until well combined and thick.

Drizzle a bit of oil into the Instant Pot and spread it evenly.

Put the dough into the Instant Pot. Roll it until coated with oil.

Press the “Yogurt” button on the Instant Pot. Cover and proof the dough for about 20 minutes.

Remove the cover, then knead the dough. Proof for 10 more minutes.

Sprinkle flour onto a flat surface, then place the dough on it. Roll it to about a 1/2-inch-thick rectangle and brush it with melted butter.

Add cinnamon and brown sugar into a mixing bowl. Stir until well blended. Sprinkle the mixture over the dough. Roll it up and slice it into 1-inch cuts. Let them sit for 15 minutes.

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

Place the rolls in the preheated oven and bake for about 20 minutes.

For the Cream Cheese Icing:

In a mixing bowl, add butter and cream cheese. Beat a few times until well incorporated.

Add vanilla extract and powdered sugar. Beat again to mix.

Remove the rolls from the oven, then pour the icing over and spread it evenly. Let them rest for a few minutes at room temperature.

Serve and enjoy!

Nutrition Facts:

Calories: 722 kcal | Carbohydrates: 103g | Protein: 12g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 114mg | Sodium: 778mg | Potassium: 216mg | Fiber: 3g | Sugar: 46g | Vitamin A: 941IU | Calcium: 109mg | Iron: 4mg

INSTANT POT CINNAMON ROLLS

Rebecca Prep Time: 15 mins | Cook Time: 20 mins | Proof Time: 30 mins | Total Time: 1 hr 5 mins | Yield: 12 Servings This recipe was made easy… General Recipes INSTANT POT CINNAMON ROLLS European Print This

Serves: 12 Prep Time: 15 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 722 calories 29 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• FOR THE DOUGH:
• 2 tablespoons dry active yeast
• 7 c flour
• 1/3 c sugar
• 1 tablespoon oil for the Instant Pot
• 2 c (480g) hot milk
• 3 Eggs
• 1/2 c warm water
• 1 tablespoon salt
• 1/2 c (113g) butter, cold
• FOR THE FILLING:
• 1 tablespoon cinnamon
• 1 c packed brown sugar
• 3 tablespoons melted butter
• FOR THE CREAM CHEESE ICING:
• 1 tablespoon vanilla extract
• 2 c powdered sugar
• 8 tablespoons unsalted butter, softened
• 8 ounces (225g) cream cheese, room temp

Instructions

For the Dough:

Place a small pot on the stove and turn the heat to medium. Add milk and allow it to boil. Immediately remove it from the heat.

Stir in cold butter until well incorporated. Leave it for a few minutes to cool.

In a mixing bowl, add 1 tablespoon of sugar, yeast, and warm water. Stir everything until well blended. Let it rise for 10 minutes.

Transfer the yeast mixture and milk mixture into the bowl of a stand mixer. Add eggs, salt, and the rest of the sugar. Beat everything until well incorporated.

Add flour, then beat again until well combined and thick.

Drizzle a bit of oil into the Instant Pot and spread it evenly.

Put the dough into the Instant Pot. Roll it until coated with oil.

Press the “Yogurt” button on the Instant Pot. Cover and proof the dough for about 20 minutes.

Remove the cover, then knead the dough. Proof for 10 more minutes.

Sprinkle flour onto a flat surface, then place the dough on it. Roll it to about a 1/2-inch-thick rectangle and brush it with melted butter.

Add cinnamon and brown sugar into a mixing bowl. Stir until well blended. Sprinkle the mixture over the dough. Roll it up and slice it into 1-inch cuts. Let them sit for 15 minutes.

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

Place the rolls in the preheated oven and bake for about 20 minutes.

For the Cream Cheese Icing:

In a mixing bowl, add butter and cream cheese. Beat a few times until well incorporated.

Add vanilla extract and powdered sugar. Beat again to mix.

Remove the rolls from the oven, then pour the icing over and spread it evenly. Let them rest for a few minutes at room temperature.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 5 mins | Total Time: 15 mins | Yield: 8 Servings

Take those plain hot dogs to the next level with this awesome recipe! Marinated for at least 20 minutes for up to 3 days, these hot dogs will have a delicious flavor! All you need for this recipe are five basic ingredients. Ketchup, garlic, vegetable oil, Worcestershire sauce, and hot dogs! Grilled to perfection for a few minutes, these hot dogs are insanely delicious! A must-try indeed. Enjoy!

Ingredients:

¼ c ketchup

1 garlic clove, minced

1 teaspoon vegetable oil

2 tablespoons Worcestershire Sauce

8 hot dogs

Directions:

Use a sharp knife to make shallow slits in each hot dog. They should be 1/2-inch away from one another. Place them inside a large resealable bag.

In a mixing bowl, add oil, Worcestershire sauce, ketchup, and garlic. Stir everything until well incorporated.

Pour the mixture inside a resealable bag with the hot dogs. Seal the bag and shake it until the hot dogs are completely coated. Let them marinate for at least 20 minutes before grilling them.

Prepare the grill and preheat it.

Remove the hot dogs from the bag, then place them directly on the grill. Cook all sides for about 5 minutes or until done.

Place the grilled hot dogs onto a clean serving plate.

Serve right away. Enjoy!

Notes:

You can marinate these hot dogs for at least 20 minutes for up to 3 days!

Feel free to use your favorite type of hot dog for this recipe.

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

Feel free to use a grill pan to cook these hot dogs.

You can eat these as is or with mashed potatoes or rice.

THE BEST GRILLED HOT DOGS

Rebecca Prep Time: 10 mins | Cook Time: 5 mins | Total Time: 15 mins | Yield: 8 Servings Take those plain hot dogs to the next level with this awesome… General Recipes THE BEST GRILLED HOT DOGS European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 5 mins 5 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¼ c ketchup
• 1 garlic clove, minced
• 1 teaspoon vegetable oil
• 2 tablespoons Worcestershire Sauce
• 8 hot dogs

Instructions

Use a sharp knife to make shallow slits in each hot dog. They should be 1/2-inch away from one another. Place them inside a large resealable bag.

In a mixing bowl, add oil, Worcestershire sauce, ketchup, and garlic. Stir everything until well incorporated.

Pour the mixture inside a resealable bag with the hot dogs. Seal the bag and shake it until the hot dogs are completely coated. Let them marinate for at least 20 minutes before grilling them.

Prepare the grill and preheat it.

Remove the hot dogs from the bag, then place them directly on the grill. Cook all sides for about 5 minutes or until done.

Place the grilled hot dogs onto a clean serving plate.

Serve right away. Enjoy!

Notes

You can marinate these hot dogs for at least 20 minutes for up to 3 days! Feel free to use your favorite type of hot dog for this recipe. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. Feel free to use a grill pan to cook these hot dogs. You can eat these as is or with mashed potatoes or rice.

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings

In just half an hour, these Honey Garlic Baked Pork Chops are surely going to satisfy all your cravings today! Serve them with rice or mashed potatoes, and you have yourself a meal to remember! Super tender pork chops smothered with a delicious sauce, what’s not to like? Enjoy!

Ingredients:

1/2 tsp dried oregano

4 cloves garlic, minced

1 tbsp butter

2 tbsp low sodium soy sauce

4 (4 oz. each) bone-in pork chops, fat trimmed

2 tbsp honey

chopped fresh parsley, for garnish

1/2 tbsp sweet chili sauce

1 tbsp no-salt ketchup

2 tbsp olive oil

Directions:

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

Add garlic, ketchup, honey, chili sauce, oregano, and soy sauce into a large bowl. Whisk everything to combine.

Put the pork chops into the bowl with the sauce, then toss to coat. Make sure that they are fully covered.

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

Place the pork chops together with the sauce into the hot skillet. Brown each side of the pork chops for about 2 minutes.

Remove the skillet from the heat, then top each pork chop with butter.

Move the skillet to the preheated oven and cook the pork chops further for 15 more minutes.

Remove the pork chops from the oven and sprinkle freshly chopped parsley on top.

Serve immediately. Enjoy!

Notes:

Feel free to grill these pork chops. It will take you about 5 minutes on each side. Don’t forget to baste them.

Place these pork chops in an airtight if you are freezing them. Thaw completely before cooking.

Nutrition Facts:

Calories: 425 kcal | Carbohydrates: 12 g | Protein: 35 g | Fat: 25 g | Saturated Fat: 7 g | Cholesterol: 124 mg | Sodium: 441 mg | Potassium: 619 mg | Fiber: 0 g | Sugar: 10 g | Vitamin A: 105 IU | Vitamin C: 0.9 mg | Calcium: 42 mg | Iron: 1.4 mg | Net Carbs: 12 g

Honey Garlic Baked Pork Chops

Rebecca Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings In just half an hour, these Honey Garlic Baked Pork Chops are… General Recipes Honey Garlic Baked Pork Chops European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 425 calories 25 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 tsp dried oregano
• 4 cloves garlic, minced
• 1 tbsp butter
• 2 tbsp low sodium soy sauce
• 4 (4 oz. each) bone-in pork chops, fat trimmed
• 2 tbsp honey
• chopped fresh parsley, for garnish
• 1/2 tbsp sweet chili sauce
• 1 tbsp no-salt ketchup
• 2 tbsp olive oil

Instructions

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

Add garlic, ketchup, honey, chili sauce, oregano, and soy sauce into a large bowl. Whisk everything to combine.

Put the pork chops into the bowl with the sauce, then toss to coat. Make sure that they are fully covered.

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

Place the pork chops together with the sauce into the hot skillet. Brown each side of the pork chops for about 2 minutes.

Remove the skillet from the heat, then top each pork chop with butter.

Move the skillet to the preheated oven and cook the pork chops further for 15 more minutes.

Remove the pork chops from the oven and sprinkle freshly chopped parsley on top.

Serve immediately. Enjoy!

Notes

Feel free to grill these pork chops. It will take you about 5 minutes on each side. Don't forget to baste them. Place these pork chops in an airtight if you are freezing them. Thaw completely before cooking.

Prep Time: 30 mins | Cook Time: 35 mins | Total Time: 55 mins | Yield: 4 to 6 Servings

The best indeed! The amazing aroma and flavors in this Baked Pork Tenderloin are spectacular! Ready in less than an hour. Try this recipe now!

Ingredients:

2 tbsp lemon juice

2 tbsp brown sugar

4 c warm water

2 tbsp apple cider vinegar

1 pack pork tenderloins, trimmed (comes with 2 pieces, 2–2 ½ pounds total)

3 tbsp butter, sliced into 6 pads

1 c ice cubes

1/4 c kosher salt

SPICE MIX:

1 teaspoon EACH salt, onion powder

1 tablespoon EACH chili powder, garlic powder

1/4 tsp pepper

1/2 tsp smoked paprika

Herbs:

1/2 teaspoon EACH dried parsley, dried basil, dried oregano, dried thyme

Directions:

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

Cover the inside of a baking sheet with two sheets of aluminum foil.

Add warm water and salt inside a large resealable bag. Seal and shake it to dissolve the salt.

Add ice, brown sugar, and apple cider vinegar. Shake the bag again until everything is well blended.

Put the pork inside the bag, then shake it again to coat. Leave it to marinate for 20 minutes.

Remove the pork from the bag, then rinse with water to remove the salt. Use paper towels to pat them dry.

In a mixing bowl, add all the ingredients for the Spice Mix. Whisk everything until well combined.

Sprinkle the spices over the pork, then toss to coat.

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

Add the pork into the hot skillet, then sear each side for a few minutes until they turn golden brown. Move them onto the prepared baking sheet. Sprinkle basil, parsley, thyme, and oregano over the pork. Toss to coat. Drizzle lemon juice over each pork as well followed by the butter. Wrap with foil.

Bake for about 15 to 25 minutes or until done.

Unwrap and slice into even servings.

Serve and enjoy!

BEST BAKED PORK TENDERLOIN

Rebecca Prep Time: 30 mins | Cook Time: 35 mins | Total Time: 55 mins | Yield: 4 to 6 Servings The best indeed! The amazing aroma and flavors in this… General Recipes BEST BAKED PORK TENDERLOIN European Print This

Serves: 4-6 Prep Time: 30 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp lemon juice
• 2 tbsp brown sugar
• 4 c warm water
• 2 tbsp apple cider vinegar
• 1 pack pork tenderloins, trimmed (comes with 2 pieces, 2–2 ½ pounds total)
• 3 tbsp butter, sliced into 6 pads
• 1 c ice cubes
• 1/4 c kosher salt
• SPICE MIX:
• 1 teaspoon EACH salt, onion powder
• 1 tablespoon EACH chili powder, garlic powder
• 1/4 tsp pepper
• 1/2 tsp smoked paprika
• Herbs:
• 1/2 teaspoon EACH dried parsley, dried basil, dried oregano, dried thyme

Instructions

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

Cover the inside of a baking sheet with two sheets of aluminum foil.

Add warm water and salt inside a large resealable bag. Seal and shake it to dissolve the salt.

Add ice, brown sugar, and apple cider vinegar. Shake the bag again until everything is well blended.

Put the pork inside the bag, then shake it again to coat. Leave it to marinate for 20 minutes.

Remove the pork from the bag, then rinse with water to remove the salt. Use paper towels to pat them dry.

In a mixing bowl, add all the ingredients for the Spice Mix. Whisk everything until well combined.

Sprinkle the spices over the pork, then toss to coat.

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

Add the pork into the hot skillet, then sear each side for a few minutes until they turn golden brown. Move them onto the prepared baking sheet. Sprinkle basil, parsley, thyme, and oregano over the pork. Toss to coat. Drizzle lemon juice over each pork as well followed by the butter. Wrap with foil.

Bake for about 15 to 25 minutes or until done.

Unwrap and slice into even servings.

Serve and enjoy!

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

Serve this over rice, and you have yourself a meal to remember! I am so excited to share this Salisbury Steak and Potato Skillet recipe with you because I know that you are going to love it! Ready in just half an hour, you will be glad that you gave this one a try. Enjoy!

Ingredients:

2 tbsp ketchup

4 tsp Worcestershire sauce, divided

4-6 medium Yukon Gold Potatoes

1 white onion, halved and sliced

1 pound ground beef

1/4 tsp dried thyme

3 tbsp cornstarch

Kosher salt and freshly ground black pepper, to taste

3 c beef broth, divided

1 tsp garlic powder, divided

2 tbsp olive oil

Directions:

Add salt, pepper, ground beef, 1/2 tsp garlic powder, and 2 tsp Worcestershire sauce into a mixing bowl. Use your clean hands to mix everything until well incorporated. Form about 4 even patties out of the meat mixture.

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

Put the patties into the hot skillet, then cook each side for a few minutes until they turn brown. Transfer them onto a clean plate.

Use a fork to poke small holes all over the potatoes. Place them in the microwave and heat for about 5 minutes. Remove and allow them to cool at room temperature.

Chop the potatoes into small cuts about 1 1/2-inch each.

In the empty skillet where you cooked the patties, add the onions and sauté for a few minutes until soft. Sprinkle salt and pepper to taste.

Add the potato slices together with 2 cups of broth. Scrape the bottom of the skillet to get the browned bits. Let the mixture simmer. Cook the potatoes for about 5 minutes until soft.

Add ketchup, cornstarch, garlic powder, thyme, Worcestershire sauce, and the rest of the beef broth. Stir everything until well blended. Simmer the mixture for a few minutes until the texture becomes thick.

Turn the heat down to low, then put the patties back into the skillet. Toss until coated with the delicious sauce. Simmer for a few more minutes. Add more salt and pepper to taste if needed.

Serve and enjoy!

Salisbury Steak and Potato Skillet

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 30 mins | Yield: 4 Servings Serve this over rice, and you have yourself a meal to remember!… General Recipes Salisbury Steak and Potato Skillet European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp ketchup
• 4 tsp Worcestershire sauce, divided
• 4-6 medium Yukon Gold Potatoes
• 1 white onion, halved and sliced
• 1 pound ground beef
• 1/4 tsp dried thyme
• 3 tbsp cornstarch
• Kosher salt and freshly ground black pepper, to taste
• 3 c beef broth, divided
• 1 tsp garlic powder, divided
• 2 tbsp olive oil

Instructions

Add salt, pepper, ground beef, 1/2 tsp garlic powder, and 2 tsp Worcestershire sauce into a mixing bowl. Use your clean hands to mix everything until well incorporated. Form about 4 even patties out of the meat mixture.

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

Put the patties into the hot skillet, then cook each side for a few minutes until they turn brown. Transfer them onto a clean plate.

Use a fork to poke small holes all over the potatoes. Place them in the microwave and heat for about 5 minutes. Remove and allow them to cool at room temperature.

Chop the potatoes into small cuts about 1 1/2-inch each.

In the empty skillet where you cooked the patties, add the onions and sauté for a few minutes until soft. Sprinkle salt and pepper to taste.

Add the potato slices together with 2 cups of broth. Scrape the bottom of the skillet to get the browned bits. Let the mixture simmer. Cook the potatoes for about 5 minutes until soft.

Add ketchup, cornstarch, garlic powder, thyme, Worcestershire sauce, and the rest of the beef broth. Stir everything until well blended. Simmer the mixture for a few minutes until the texture becomes thick.

Turn the heat down to low, then put the patties back into the skillet. Toss until coated with the delicious sauce. Simmer for a few more minutes. Add more salt and pepper to taste if needed.

Serve and enjoy!