General Recipes

Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Yield: 4 Servings

These Grilled Shrimp Boil in Foil Packets are perfect for a simple family dinner! Made with simple ingredients and ready in just 35 minutes, this recipe is simply the best! Give it a try now!

Ingredients:

2 ears of corn on the cob, cleaned and each ear cut into 5 to 6 rounds

1 lb. baby potatoes, cut into 1.5-inch cubes

2 tbsp old bay seasoning

4 cloves garlic, minced

1 small yellow onion, thinly sliced

1/2 tsp fresh ground black pepper

1 tsp salt

4 tbsp butter, melted

1 lb. raw shrimp, thawed, peeled, and deveined

lemon slices & chopped fresh parsley, for garnish

12 oz. Andouille smoked sausage, cut into 2-inch pieces

Directions:

To Grill:

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

Place a large pot with 8 cups of water on the stove and turn the heat to high. Allow the water to boil.

Add the corn and potatoes into the boiling water, then cook for about 10 minutes. Drain them and transfer them into a large bowl.

In the bowl with the potatoes and corn, add onion, sausages, shrimp, melted butter, and garlic. Toss everything until well incorporated. Sprinkle salt, pepper, and old bay seasoning.

Cut out four wraps of aluminum foil, then divide the mixture between the wraps. Fold each foil.

Place the foils over the preheated grill and cook for about 15 minutes.

Unwrap and sprinkle freshly chopped parsley on top to garnish.

Serve with lemon. Enjoy!

To Bake:

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

Repeat the rest of the process from the grill method.

Lay the foil packets onto a baking sheet.

Place the baking sheet in the preheated oven and bake the foil packets for 15 minutes.

Serve and enjoy!

Nutrition Facts:

Calories: 646 kcal | Carbohydrates: 32 g | Protein: 44 g | Fat: 38 g | Saturated Fat: 15 g | Cholesterol: 387 mg | Sodium: 2339 mg | Potassium: 991 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 522 IU | Vitamin C: 33 mg | Calcium: 222 mg | Iron: 5 mg | Net Carbs: 28 g

Grilled Shrimp Boil in Foil Packets

Rebecca Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Yield: 4 Servings These Grilled Shrimp Boil in Foil Packets are perfect for a simple… General Recipes Grilled Shrimp Boil in Foil Packets European Print This

Serves: 4 Prep Time: 20 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 646 calories 38 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 ears of corn on the cob, cleaned and each ear cut into 5 to 6 rounds
• 1 lb. baby potatoes, cut into 1.5-inch cubes
• 2 tbsp old bay seasoning
• 4 cloves garlic, minced
• 1 small yellow onion, thinly sliced
• 1/2 tsp fresh ground black pepper
• 1 tsp salt
• 4 tbsp butter, melted
• 1 lb. raw shrimp, thawed, peeled, and deveined
• lemon slices & chopped fresh parsley, for garnish
• 12 oz. Andouille smoked sausage, cut into 2-inch pieces

Instructions

To Grill:

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

Place a large pot with 8 cups of water on the stove and turn the heat to high. Allow the water to boil.

Add the corn and potatoes into the boiling water, then cook for about 10 minutes. Drain them and transfer them into a large bowl.

In the bowl with the potatoes and corn, add onion, sausages, shrimp, melted butter, and garlic. Toss everything until well incorporated. Sprinkle salt, pepper, and old bay seasoning.

Cut out four wraps of aluminum foil, then divide the mixture between the wraps. Fold each foil.

Place the foils over the preheated grill and cook for about 15 minutes.

Unwrap and sprinkle freshly chopped parsley on top to garnish.

Serve with lemon. Enjoy!

To Bake:

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

Repeat the rest of the process from the grill method.

Lay the foil packets onto a baking sheet.

Place the baking sheet in the preheated oven and bake the foil packets for 15 minutes.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 10 mins | Marinate Time: 1 hr | Total Time: 30 mins | Yield: 6 Servings

Chicken, peppers, and onions in one skewer! Smothered in teriyaki sauce, what’s not to like? This recipe is worth all your time and effort! Try it now!

Ingredients:

For Chicken Skewer:

10-12 Wooden Skewers (Soaked in water for 15 minutes)

2 teaspoons cooking oil

1 large onion Cut into cubes

2 c Assorted pepper, cut into cubes

Salt and Pepper as per taste

2 Boneless Chicken Breast

For Teriyaki Sauce:

1/2 tablespoon minced garlic

1 tsp Cornstarch

2 tbsp Water

1 tbsp Rice Wine vinegar Or Sake

¼ c low Sodium Soy Sauce

2.5 tbsp honey

1 tsp Ginger Juice (grate fresh ginger and squeeze the juice)

Directions:

Add all the ingredients for the sauce into a mixing bowl. Stir everything until well incorporated.

In another mixing bowl, add peppers, boneless chicken cubes, onions, salt, 2 tbsp of the sauce, and pepper. Toss to coat the chicken.

Cover the bowl with plastic, then place it in the fridge and marinate the chicken for at least an hour.

Remove the chicken from the fridge. Thread the chicken, onions, and pepper with the skewers.

Place the pan on the stove and turn the heat to low. Add the sauce and allow it to boil. Stir in the slurry and allow it to become thick. Remove from the heat.

Prepare the grill and preheat it.

Place the skewers over the preheated grill and cook each side for about 3 to 4 minutes. Make sure to baste them frequently.

Serve with the sauce. Enjoy!

Notes:

Make sure to soak the wooden skewers for at least 30 minutes in water to prevent them from burning while on the grill.

Nutrition Facts:

Serving: 100g | Calories: 161 kcal | Carbohydrates: 16g | Protein: 17g | Fat: 2g | Cholesterol: 48mg | Sodium: 490mg | Potassium: 475mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1600IU | Vitamin C: 68.2mg | Calcium: 21mg | Iron: 0.8mg

GRILLED TERIYAKI CHICKEN

Rebecca Prep Time: 10 mins | Cook Time: 10 mins | Marinate Time: 1 hr | Total Time: 30 mins | Yield: 6 Servings Chicken, peppers, and onions in one skewer!… General Recipes GRILLED TERIYAKI CHICKEN European Print This

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

Nutrition facts: 161 calories 2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For Chicken Skewer:
• 10-12 Wooden Skewers (Soaked in water for 15 minutes)
• 2 teaspoons cooking oil
• 1 large onion Cut into cubes
• 2 c Assorted pepper, cut into cubes
• Salt and Pepper as per taste
• 2 Boneless Chicken Breast
• For Teriyaki Sauce:
• 1/2 tablespoon minced garlic
• 1 tsp Cornstarch
• 2 tbsp Water
• 1 tbsp Rice Wine vinegar Or Sake
• ¼ c low Sodium Soy Sauce
• 2.5 tbsp honey
• 1 tsp Ginger Juice (grate fresh ginger and squeeze the juice)

Instructions

Add all the ingredients for the sauce into a mixing bowl. Stir everything until well incorporated.

In another mixing bowl, add peppers, boneless chicken cubes, onions, salt, 2 tbsp of the sauce, and pepper. Toss to coat the chicken.

Cover the bowl with plastic, then place it in the fridge and marinate the chicken for at least an hour.

Remove the chicken from the fridge. Thread the chicken, onions, and pepper with the skewers.

Place the pan on the stove and turn the heat to low. Add the sauce and allow it to boil. Stir in the slurry and allow it to become thick. Remove from the heat.

Prepare the grill and preheat it.

Place the skewers over the preheated grill and cook each side for about 3 to 4 minutes. Make sure to baste them frequently.

Serve with the sauce. Enjoy!

Notes

Make sure to soak the wooden skewers for at least 30 minutes in water to prevent them from burning while on the grill.

Prep Time: 5 mins | Cook Time: 45 mins | Additional Time: 1 hr | Total Time: 1 hr 50 mins | Yield: 40 Servings

These heavenly treats are total crowd-pleasers! If you are having guests over, then you have got to give this one a try! The best thing about it is that it only requires 3 ingredients. Yes, you read it right! Bacon, sausages, and brown sugar! You will be amazed at what these three ingredients could do! I have listed all the steps. You just need to follow them step by step, and you are good to go!

Ingredients:

1 c brown sugar, packed

1 package (14 ounces) of little smoked sausages

1 lb. bacon (not thick-sliced)

Directions:

Slice the bacon into 1/3 pieces.

Tightly wrap each smokie with a slice of bacon. Repeat the process with the rest of the ingredients.

Lay the wrapped smokies into a 13×9-inch baking dish and arrange them in a single layer.

Sprinkle brown sugar over the smokies. Make sure to leave a thin layer on top of the smokies.

Cover the smokies with plastic wrap, then place them in the fridge to chill for at least 1 hour.

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

Remove the smokies from the fridge and discard the plastic cover.

Place the baking dish in the preheated oven and bake the smokies for about 40 to 50 minutes or until done.

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

Serve and enjoy!

Notes:

Remove the smokies from the oven right away when they caramelize. You don’t want to overcook them.

Feel free to cook these smokies right away, but I highly suggest chilling them first for the best experience.

Nutrition Facts:

YIELD: 10 SERVING SIZE: 4 pieces
Amount Per Serving: CALORIES: 297

Little Smokies Wrapped in Bacon

Rebecca Prep Time: 5 mins | Cook Time: 45 mins | Additional Time: 1 hr | Total Time: 1 hr 50 mins | Yield: 40 Servings These heavenly treats are total… General Recipes Little Smokies Wrapped in Bacon European Print This

Serves: 40 Prep Time: 5 mins Cooking Time: 1 hr 45 mins 1 hr 45 mins

Nutrition facts: 297 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c brown sugar, packed
• 1 package (14 ounces) of little smoked sausages
• 1 lb. bacon (not thick-sliced)

Instructions

Slice the bacon into 1/3 pieces.

Tightly wrap each smokie with a slice of bacon. Repeat the process with the rest of the ingredients.

Lay the wrapped smokies into a 13×9-inch baking dish and arrange them in a single layer.

Sprinkle brown sugar over the smokies. Make sure to leave a thin layer on top of the smokies.

Cover the smokies with plastic wrap, then place them in the fridge to chill for at least 1 hour.

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

Remove the smokies from the fridge and discard the plastic cover.

Place the baking dish in the preheated oven and bake the smokies for about 40 to 50 minutes or until done.

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

Serve and enjoy!

Notes

Remove the smokies from the oven right away when they caramelize. You don't want to overcook them. Feel free to cook these smokies right away, but I highly suggest chilling them first for the best experience.

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

These Mississippi Sin Ham Sliders are insanely delicious! Packed with a lot of ingredients that everyone is going to love! Ready in just an hour, this recipe is one to try!

Ingredients:

1 tsp Worcestershire sauce

½ tsp freshly ground black pepper

1 tsp garlic powder

1 tsp onion powder

½ lb. Hatfield Thick-Cut Hardwood Smoked Bacon

Dash of your favorite hot sauce

8 oz. cream cheese, softened

1 8 oz. container of sour cream

1 3 lbs. Hatfield Classic Boneless Ham

½ c scallions, minced small, tops, and bottoms (3–4 scallions)

1 c mayonnaise

2 tablespoons butter, melted

1 10 oz. block yellow cheddar cheese, shredded (approximately 3 c)

1½ dozen soft pull-apart slider rolls

1 tsp kosher salt

Directions:

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

Lay the bacon slices onto a sheet tray, then place it in the preheated oven and cook for 15 minutes.

Remove from the oven and allow the bacon to cool for a few minutes. Chop them into small pieces. Slice the ham, thinly as well.

In a large mixing bowl, add scallions, hot sauce, sour cream, onion powder, mayonnaise, garlic powder, shredded cheddar cheese, Worcestershire sauce, softened cream cheese, salt, and pepper. Stir everything until well incorporated. Add the crumbled bacon and stir until well combined.

Slice the rolls in half, then top each with the ingredients. Top with the other rolls and brush it with melted butter.

Place the sliders into a 9×13-inch baking pan.

Apply cooking spray on a sheet of foil, then cover the sliders with it.

Place the baking pan in the preheated oven and bake the sliders for about 10 minutes. Remove the cover and bake for additional 15 minutes.

Serve right away. Enjoy!

Mississippi Sin Ham Sliders

Rebecca Prep: 30 mins | Cook: 30 mins | Total: 1 hr | Yield: 18 Servings These Mississippi Sin Ham Sliders are insanely delicious! Packed with a lot of ingredients that… General Recipes Mississippi Sin Ham Sliders European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp Worcestershire sauce
• ½ tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ lb. Hatfield Thick-Cut Hardwood Smoked Bacon
• Dash of your favorite hot sauce
• 8 oz. cream cheese, softened
• 1 8 oz. container of sour cream
• 1 3 lbs. Hatfield Classic Boneless Ham
• ½ c scallions, minced small, tops, and bottoms (3–4 scallions)
• 1 c mayonnaise
• 2 tablespoons butter, melted
• 1 10 oz. block yellow cheddar cheese, shredded (approximately 3 c)
• 1½ dozen soft pull-apart slider rolls
• 1 tsp kosher salt

Instructions

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

Lay the bacon slices onto a sheet tray, then place it in the preheated oven and cook for 15 minutes.

Remove from the oven and allow the bacon to cool for a few minutes. Chop them into small pieces. Slice the ham, thinly as well.

In a large mixing bowl, add scallions, hot sauce, sour cream, onion powder, mayonnaise, garlic powder, shredded cheddar cheese, Worcestershire sauce, softened cream cheese, salt, and pepper. Stir everything until well incorporated. Add the crumbled bacon and stir until well combined.

Slice the rolls in half, then top each with the ingredients. Top with the other rolls and brush it with melted butter.

Place the sliders into a 9x13-inch baking pan.

Apply cooking spray on a sheet of foil, then cover the sliders with it.

Place the baking pan in the preheated oven and bake the sliders for about 10 minutes. Remove the cover and bake for additional 15 minutes.

Serve right away. Enjoy!

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 12 Servings

These delicious treats are keto-friendly which means you can eat a lot of them with no guilt at all! It will only take you 35 minutes to prepare and bake these Ham and Cheese Egg Muffins. What are you waiting for? It is time to go to your kitchen and start prepping. Enjoy!

Ingredients:

1/2 c milk (I used skim)

12 large Eggs

2 green onions, sliced thin

3/4 c shredded cheddar cheese divided

8 oz. ham steak, cubed

1/4 tsp black pepper

1/2 tsp salt

1/4 tsp garlic powder

Directions:

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

Apply cooking spray to the inside of a muffin tin.

Add milk, spices, and eggs into a large bowl. Whisk everything until well blended. Add green onions, 1/2 cup of shredded cheddar cheese, and ham. Whisk everything until well incorporated.

Spoon the batter into each muffin cup. Sprinkle the rest of the shredded cheddar cheese on top.

Place the muffin tin in the preheated oven and bake the muffins for about 25 to 30 minutes or until a toothpick comes out clean after inserting it in the middle of one cup.

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

Serve warm. Enjoy!

Notes:

You can use parchment paper instead of greasing the baking pan.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 3 months in the freezer. Reheat for a few minutes before serving.

For this recipe, I used skim milk.

I suggest using a block of cheese and shredding it yourself.

You can use leftover ham for this recipe.

You can omit the green onions if you don’t want them.

Nutrition Facts:

Serving: 1egg muffin Calories: 120 kcal (6%) | Carbohydrates: 2.6g (1%) | Protein: 11.3g (23%) | Fat: 7g (11%) | Saturated Fat: 2.7g (17%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.3g | Cholesterol: 198.5mg (66%) | Sodium: 271.6mg (12%) | Potassium: 118.6mg (3%) | Sugar: 1.8g (2%) | Vitamin A: 345IU (7%) | Vitamin C: 0.5mg (1%) | Calcium: 78mg (8%) | Iron: 1mg (6%)

Ham and Cheese Egg Muffins

Rebecca Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 12 Servings These delicious treats are keto-friendly which means you can eat a lot… General Recipes Ham and Cheese Egg Muffins European Print This

Serves: 12 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 120 calories 7 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c milk (I used skim)
• 12 large Eggs
• 2 green onions, sliced thin
• 3/4 c shredded cheddar cheese divided
• 8 oz. ham steak, cubed
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp garlic powder

Instructions

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

Apply cooking spray to the inside of a muffin tin.

Add milk, spices, and eggs into a large bowl. Whisk everything until well blended. Add green onions, 1/2 cup of shredded cheddar cheese, and ham. Whisk everything until well incorporated.

Spoon the batter into each muffin cup. Sprinkle the rest of the shredded cheddar cheese on top.

Place the muffin tin in the preheated oven and bake the muffins for about 25 to 30 minutes or until a toothpick comes out clean after inserting it in the middle of one cup.

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

Serve warm. Enjoy!

Notes

You can use parchment paper instead of greasing the baking pan. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 3 months in the freezer. Reheat for a few minutes before serving. For this recipe, I used skim milk. I suggest using a block of cheese and shredding it yourself. You can use leftover ham for this recipe. You can omit the green onions if you don't want them.

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 10 Servings

You only need four ingredients for this recipe! Yes, you read it right! These Mini Chicken Pot Pies never fail to make our day extra special! With 10 servings, everyone gets to taste how delicious these treats are! A must-try recipe indeed. Enjoy!

Ingredients:

1 package of refrigerated biscuit dough

1 can cream of chicken soup

1 c mixed frozen vegetable PEAS, CARROTS, CORN, AND GREEN BEANS, DEFROSTED

3/4 c chopped leftover chicken OR 1 SMALL FRESH CHICKEN BREAST, FULLY COOKED

Directions:

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

Apply cooking spray to the inside of a muffin tin.

In a mixing bowl, add mixed veggies, chicken, and cream of chicken soup. Stir everything until well combined.

Split each biscuit from the other, then put them into individual muffin cups. Press each cup with your finger from the center to the sides to evenly spread the biscuits.

Fill each muffin cup with 2 tbsp of the filling. Just enough not to overfill it.

Place the muffin in the preheated oven and bake the pies for about 20 to 25 minutes or until a toothpick comes out clean after inserting it in the middle of one pie.

Remove the chicken pot pies from the oven and allow them to rest for a few minutes at room temperature before serving.

Serve and enjoy!

Notes:

You can use refrigerated biscuit dough for this recipe instead of refrigerated crescent roll dough.

Feel free to use any type of chicken for this recipe. If you have leftover chicken, they are perfect for this! I recommend using leftover chicken so they won’t be put to waste.

Mini Chicken Pot Pies

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 10 Servings You only need four ingredients for this recipe! Yes, you read it… General Recipes Mini Chicken Pot Pies European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 package of refrigerated biscuit dough
• 1 can cream of chicken soup
• 1 c mixed frozen vegetable PEAS, CARROTS, CORN, AND GREEN BEANS, DEFROSTED
• 3/4 c chopped leftover chicken OR 1 SMALL FRESH CHICKEN BREAST, FULLY COOKED

Instructions

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

Apply cooking spray to the inside of a muffin tin.

In a mixing bowl, add mixed veggies, chicken, and cream of chicken soup. Stir everything until well combined.

Split each biscuit from the other, then put them into individual muffin cups. Press each cup with your finger from the center to the sides to evenly spread the biscuits.

Fill each muffin cup with 2 tbsp of the filling. Just enough not to overfill it.

Place the muffin in the preheated oven and bake the pies for about 20 to 25 minutes or until a toothpick comes out clean after inserting it in the middle of one pie.

Remove the chicken pot pies from the oven and allow them to rest for a few minutes at room temperature before serving.

Serve and enjoy!

Notes

You can use refrigerated biscuit dough for this recipe instead of refrigerated crescent roll dough. Feel free to use any type of chicken for this recipe. If you have leftover chicken, they are perfect for this! I recommend using leftover chicken so they won't be put to waste.

Prep Time: 40 mins | Cook Time: 45 mins | Total Time: 1 hr 25 mins | Yield: 10 Servings

You probably have a chicken pot pie recipe, but I’m telling you, this one is the best! In just about an hour and a half, prepare to be amazed! All the ingredients in this pie complement very well to make such a delicious treat. Enjoy!

Ingredients:

For the chicken pot pie crust:

1 c cold unsalted butter, cut into cubes

1 tsp salt

1 tbsp sugar

2 1/2 c all-purpose flour

1-2 tbsp cold water

1 large Egg, beaten, for the egg wash

1/2 c cold buttermilk

For the pot pie filling:

2 cloves garlic, minced

1 stalk celery, sliced (about ½ c)

1/3 c all-purpose flour

1 tsp salt

1/4 c unsalted butter

1/2 c heavy cream

3 c shredded chicken or turkey

1 c frozen peas

1 3/4 c chicken broth

1 1/2 tsp minced fresh thyme

1 tbsp minced fresh Italian parsley

1/3 c diced onion

1/2 tsp black pepper

2 medium carrots, sliced (about 1 c)

Directions:

For the Crust:

In a mixing bowl, add sugar, salt, and flour. Whisk everything until well incorporated. Toss in the cubed butter until coated.

Sprinkle flour onto a flat surface, then place the dough on it. Knead the dough a couple of times with a rolling pin until everything is well combined.

Put the dough back into the bowl, then refrigerate it for at least 15 minutes.

Remove the dough from the fridge, then add buttermilk and mix again until it forms a ball. Make sure to add a bit of water as you mix the dough if the texture is too dry.

Cut the dough into two pieces, then cover each with plastic wrap. Place them in the fridge while you prepare the other ingredients.

For the Filling:

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

Add garlic, onions, celery, and carrots. Sauté for a few minutes until aromatic and soft. Sprinkle salt, pepper, and flour.

Whisk and cook for another minute.

Add heavy cream, chicken broth, thyme, and parsley. Stir everything until well blended.

Reduce the heat to medium-low, then let the mixture simmer for about 10 minutes or until the texture of the sauce becomes thick.

Add the frozen peas and shredded chicken. Stir once more until well blended. Remove the skillet from the heat.

To Bake:

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

Sprinkle flour onto a flat surface, then place the dough on it. Knead a few times until it turns into a 12-inch round shape.

Move the dough into a 9-inch pie pan. Press the sides with your fingers.

Add the filling over the dough, then place the other on top. Seal the sides with a fork. Create shallow slices on top of the pie, then brush it with the egg wash.

Place the pie in the preheated oven and bake for about 45 minutes or until done.

Remove from the oven and allow it to rest for at least 10 minutes at room temperature. Slice into even servings.

Serve and enjoy!

Nutrition Facts:

Calories: 476 kcal, Carbohydrates: 33g, Protein: 15g, Fat: 31g, Saturated Fat: 18g, Cholesterol: 127mg, Sodium: 929mg, Potassium: 287mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3090IU, Vitamin C: 10mg, Calcium: 53mg, Iron: 2.2mg

Chicken Pot Pie

Rebecca Prep Time: 40 mins | Cook Time: 45 mins | Total Time: 1 hr 25 mins | Yield: 10 Servings You probably have a chicken pot pie recipe, but I’m… General Recipes Chicken Pot Pie European Print This

Serves: 10 Prep Time: 40 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 476 calories 31 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the chicken pot pie crust:
• 1 c cold unsalted butter, cut into cubes
• 1 tsp salt
• 1 tbsp sugar
• 2 1/2 c all-purpose flour
• 1-2 tbsp cold water
• 1 large Egg, beaten, for the egg wash
• 1/2 c cold buttermilk
• For the pot pie filling:
• 2 cloves garlic, minced
• 1 stalk celery, sliced (about ½ c)
• 1/3 c all-purpose flour
• 1 tsp salt
• 1/4 c unsalted butter
• 1/2 c heavy cream
• 3 c shredded chicken or turkey
• 1 c frozen peas
• 1 3/4 c chicken broth
• 1 1/2 tsp minced fresh thyme
• 1 tbsp minced fresh Italian parsley
• 1/3 c diced onion
• 1/2 tsp black pepper
• 2 medium carrots, sliced (about 1 c)

Instructions

For the Crust:

In a mixing bowl, add sugar, salt, and flour. Whisk everything until well incorporated. Toss in the cubed butter until coated.

Sprinkle flour onto a flat surface, then place the dough on it. Knead the dough a couple of times with a rolling pin until everything is well combined.

Put the dough back into the bowl, then refrigerate it for at least 15 minutes.

Remove the dough from the fridge, then add buttermilk and mix again until it forms a ball. Make sure to add a bit of water as you mix the dough if the texture is too dry.

Cut the dough into two pieces, then cover each with plastic wrap. Place them in the fridge while you prepare the other ingredients.

For the Filling:

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

Add garlic, onions, celery, and carrots. Sauté for a few minutes until aromatic and soft. Sprinkle salt, pepper, and flour.

Whisk and cook for another minute.

Add heavy cream, chicken broth, thyme, and parsley. Stir everything until well blended.

Reduce the heat to medium-low, then let the mixture simmer for about 10 minutes or until the texture of the sauce becomes thick.

Add the frozen peas and shredded chicken. Stir once more until well blended. Remove the skillet from the heat.

To Bake:

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

Sprinkle flour onto a flat surface, then place the dough on it. Knead a few times until it turns into a 12-inch round shape.

Move the dough into a 9-inch pie pan. Press the sides with your fingers.

Add the filling over the dough, then place the other on top. Seal the sides with a fork. Create shallow slices on top of the pie, then brush it with the egg wash.

Place the pie in the preheated oven and bake for about 45 minutes or until done.

Remove from the oven and allow it to rest for at least 10 minutes at room temperature. Slice into even servings.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings

Loaded with incredible flavors, this Slow Cooker Chicken Pot Pie is total comfort food! It’s kind of like the one your grandma used to serve on a rainy Sunday afternoon when you just want to stay home and relax! The ingredients to this recipe are pretty basic. Sometimes, you don’t need fancy and expensive things for the best dishes! Slow-cooked to perfection for about 8 hours, this Chicken Pot Pie is going to be amazing. Enjoy!

Ingredients:

1 ½ c carrots, chopped

1 ½ c celery, chopped

1 tsp dried oregano

¼ c fresh parsley leaves, chopped

3-4 boneless, skinless chicken breasts, totaling 2 pounds

1 can (15 oz.) of corn

1 c chicken stock

1 tsp kosher salt

1 tsp paprika

2 cans (10.5 oz. each) of cream of chicken condensed soup

1 ½ c frozen peas

1 yellow onion, chopped

1 tsp ground black pepper

1 can (16.3 oz.) of refrigerated biscuits, baked

Directions:

In a slow cooker, add chicken breasts, carrots, salt, pepper, chicken stock, onions, oregano, chicken soup, parsley, and celery.

Stir everything just until combined. Make sure to cover the chicken breasts entirely.

Cover and seal the slow cooker, then cook everything for about 8 hours on a low setting.

After 7 hours of cooking, use two forks to shred the chicken breasts into small pieces. Cook for another 1 hour.

Open the slow cooker, then add peas and corn. Stir until well combined. Cook for a few more minutes.

Serve right away. Enjoy!

Notes:

Always serve this Slow Cooker Chicken Pot Pie with a biscuit on top!

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

Slow Cooker Chicken Pot Pie

Rebecca Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings Loaded with incredible flavors, this Slow Cooker Chicken Pot Pie… General Recipes Slow Cooker Chicken Pot Pie European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 ½ c carrots, chopped
• 1 ½ c celery, chopped
• 1 tsp dried oregano
• ¼ c fresh parsley leaves, chopped
• 3-4 boneless, skinless chicken breasts, totaling 2 pounds
• 1 can (15 oz.) of corn
• 1 c chicken stock
• 1 tsp kosher salt
• 1 tsp paprika
• 2 cans (10.5 oz. each) of cream of chicken condensed soup
• 1 ½ c frozen peas
• 1 yellow onion, chopped
• 1 tsp ground black pepper
• 1 can (16.3 oz.) of refrigerated biscuits, baked

Instructions

In a slow cooker, add chicken breasts, carrots, salt, pepper, chicken stock, onions, oregano, chicken soup, parsley, and celery.

Stir everything just until combined. Make sure to cover the chicken breasts entirely.

Cover and seal the slow cooker, then cook everything for about 8 hours on a low setting.

After 7 hours of cooking, use two forks to shred the chicken breasts into small pieces. Cook for another 1 hour.

Open the slow cooker, then add peas and corn. Stir until well combined. Cook for a few more minutes.

Serve right away. Enjoy!

Notes

Always serve this Slow Cooker Chicken Pot Pie with a biscuit on top! 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: 8 hrs | Total Time: 8 hrs 15 mins | Yield: 10 Servings

Let me start by telling you that this Slow Cooker Black Bean Burrito has been the highlight of my day! I am so glad that I tried this recipe because I never would have tasted perfection! It’s not just delicious, it’s pretty healthy as well! Go ahead and give this recipe a try now. You will not be disappointed at all. Enjoy!

Ingredients:

1 tsp cumin

½ c whole kernel corn – canned, drained, and rinsed, or ear fresh ear or frozen

¼ c salsa – your favorite

28 oz canned black beans – 2 cans black beans, 14-15 oz. each, drained and rinsed

10 whole wheat tortillas

1 c brown rice – uncooked

2 chipotle peppers in adobo sauce, finely chopped – finely chopped, it comes in a small can in the Hispanic section in the grocery store

2 c vegetable broth

1 tsp sea salt

2 tbsp Taco Seasoning – you can use my homemade version, link in the post

28 oz tomatoes – or 2 cans of diced tomatoes, 14 1.2 oz. each

Directions:

Add broth, seasonings, chipotle in adobo sauce, tomatoes, rice, corn, beans, and salsa into the slow cooker. Stir everything until well incorporated.

Cover and seal the slow cooker, then cook for about 6 to 8 hours on a low setting or 3 to 4 hours on a high setting.

Place the tortillas onto a flat surface, then top each with 1/2 cup of the mixture in the slow cooker and spread it evenly.

Fold each burrito and roll it up. Repeat the process with the rest of the ingredients.

Serve and enjoy!

Notes:

Serve this with black olives, salsa, avocado, or guacamole.

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

Nutrition Facts:

Serving: 1burritos, Calories: 333 kcal | Carbohydrates: 61g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 813mg | Potassium: 554mg | Fiber: 11g | Sugar: 5g | Vitamin A: 840IU | Vitamin C: 11.4mg | Calcium: 121mg | Iron: 3.6mg

Slow Cooker Black Bean Burritos

Rebecca Prep Time: 15 mins | Cook Time: 8 hrs | Total Time: 8 hrs 15 mins | Yield: 10 Servings Let me start by telling you that this Slow Cooker… General Recipes Slow Cooker Black Bean Burritos European Print This

Serves: 10 Prep Time: 15 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 333 calories 4 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp cumin
• ½ c whole kernel corn - canned, drained, and rinsed, or ear fresh ear or frozen
• ¼ c salsa - your favorite
• 28 oz canned black beans - 2 cans black beans, 14-15 oz. each, drained and rinsed
• 10 whole wheat tortillas
• 1 c brown rice - uncooked
• 2 chipotle peppers in adobo sauce, finely chopped - finely chopped, it comes in a small can in the Hispanic section in the grocery store
• 2 c vegetable broth
• 1 tsp sea salt
• 2 tbsp Taco Seasoning - you can use my homemade version, link in the post
• 28 oz tomatoes - or 2 cans of diced tomatoes, 14 1.2 oz. each

Instructions

Add broth, seasonings, chipotle in adobo sauce, tomatoes, rice, corn, beans, and salsa into the slow cooker. Stir everything until well incorporated.

Cover and seal the slow cooker, then cook for about 6 to 8 hours on a low setting or 3 to 4 hours on a high setting.

Place the tortillas onto a flat surface, then top each with 1/2 cup of the mixture in the slow cooker and spread it evenly.

Fold each burrito and roll it up. Repeat the process with the rest of the ingredients.

Serve and enjoy!

Notes

Serve this with black olives, salsa, avocado, or guacamole. 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 30 mins | Total Time: 1 hr 45 mins | Yield: 6 Servings

This heartwarming soup is ready in less than 2 hours! You will only need 8 main ingredients for this recipe. Enjoy this quality dish in the comfort of your home! Also, don’t forget to share this recipe with everyone!

Ingredients:

1 c pearl barley (or hulled barley)

3 garlic cloves (minced)

2 tablespoons tomato paste

8 c beef or chicken broth

1 large onion, peeled and diced

3 tablespoons olive oil

salt and pepper to taste

1 teaspoon dried thyme

4 medium carrots, peeled and diced

1 ½ pound boneless chuck roast, cut into small cubes

Directions:

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

Add the beef, then cook for 10 minutes or until brown.

Turn the heat down to medium, then add garlic, onion, and carrots. Sauté for 5 minutes or until aromatic and soft.

Add salt, pepper, and tomato paste. Stir and cook for about a minute to remove the raw taste.

Add beef broth and barley, then stir until well blended.

Turn the heat down to low, then cook the beef for about 1 hour and 30 minutes or until fork-tender. Make sure to add more broth if needed.

Serve right away. Enjoy!

Notes:

Sprinkle your preferred herbs over each serving to garnish. Some examples are rosemary, thyme, or mint!

Cooking the beef may take more than an hour. Make sure to add more broth if needed. Just remember that the tender the beef, the better!

You can use any type of beef stock for this recipe, but I highly recommend homemade beef stock!

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

Nutrition Facts:

Calories: 414 kcal | Carbohydrates: 33g | Protein: 26g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 166mg | Potassium: 687mg | Fiber: 7g | Sugar: 4g | Vitamin A: 6890IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 4mg

Hearty Beef Barley Soup

Rebecca Prep Time: 15 mins | Cook Time: 1 hr 30 mins | Total Time: 1 hr 45 mins | Yield: 6 Servings This heartwarming soup is ready in less than… General Recipes Hearty Beef Barley Soup European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 1 hr 30 mins 1 hr 30 mins

Nutrition facts: 414 calories 21 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c pearl barley (or hulled barley)
• 3 garlic cloves (minced)
• 2 tablespoons tomato paste
• 8 c beef or chicken broth
• 1 large onion, peeled and diced
• 3 tablespoons olive oil
• salt and pepper to taste
• 1 teaspoon dried thyme
• 4 medium carrots, peeled and diced
• 1 ½ pound boneless chuck roast, cut into small cubes

Instructions

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

Add the beef, then cook for 10 minutes or until brown.

Turn the heat down to medium, then add garlic, onion, and carrots. Sauté for 5 minutes or until aromatic and soft.

Add salt, pepper, and tomato paste. Stir and cook for about a minute to remove the raw taste.

Add beef broth and barley, then stir until well blended.

Turn the heat down to low, then cook the beef for about 1 hour and 30 minutes or until fork-tender. Make sure to add more broth if needed.

Serve right away. Enjoy!

Notes

Sprinkle your preferred herbs over each serving to garnish. Some examples are rosemary, thyme, or mint! Cooking the beef may take more than an hour. Make sure to add more broth if needed. Just remember that the tender the beef, the better! You can use any type of beef stock for this recipe, but I highly recommend homemade beef stock! Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.