General Recipes

Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 4 to 6 Servings

Ready in just 1 hour and 15 minutes, this One-Pan Paprika Chicken with Potatoes and Tomatoes is perfect for any occasion! Made with simple ingredients, you will not be disappointed with this at all! Don’t forget to share it with your peers as well. Enjoy!

Ingredients:

4 tbsp olive oil

1 1/2 lbs. baby potatoes

6 cloves garlic, smashed

1 red onion, cut into 8 wedges

2 tbsp Dijon mustard

2 tsp paprika

6 to 8 chicken thighs (about 3 lbs., bone-in, skin-on, trimmed of excess fat)

Handful thyme sprigs

Leaves from 3 to 4 parsley sprigs, for garnish

Juice of 1 lemon

1/2-pint cherry tomatoes

Directions:

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

Put the rack in the center of the oven.

Remove any excess fat and skin around each chicken thigh. Season them with salt and pepper. Make sure to toss until all sides are coated.

Add 2 tbsp of oil, paprika, mustard, lemon juice, salt, and pepper into a large mixing bowl.

Place the prepared chicken thighs into the bowl with the sauce ingredients, then toss until fully coated.

Peel the onion, then slice it into eight pieces. Slice the potatoes into two as well as the cherry tomatoes. Put them in separate containers or plates.

Add the onions, potatoes, 2 tbsp olive oil, garlic, salt, and pepper into a 9×13-inch baking pan. Toss everything until well incorporated. Spread the mixture to the bottom of the pan. Sprinkle thyme sprigs over the mixture.

Lay the chicken thighs over the veggies together with the sauce.

Place the baking pan in the preheated oven, then bake the chicken and veggies for half an hour.

Add the cherry tomatoes over the dish, then bake for additional 30 minutes or until done.

Remove from the oven and allow the One-Pan Paprika Chicken with Potatoes and Tomatoes to rest for a few minutes at room temperature to incorporate all the flavors.

Serve with crusty bread if you like. Enjoy!

Nutrition Facts:

Calories 630 Total Fat 37g 47% Saturated Fat 9g 47% Cholesterol 250mg 83% Sodium 489mg 21% Total Carbohydrate 30g 11% Dietary Fiber 4g 14% Total Sugars 3g Protein 50g Vitamin C 28mg 138% Calcium 61mg 5% Iron 4mg 21% Potassium 1256mg 27%

One-Pan Paprika Chicken with Potatoes and Tomatoes

Rebecca Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 4 to 6 Servings Ready in just 1 hour and 15 minutes,… General Recipes One-Pan Paprika Chicken with Potatoes and Tomatoes European Print This

Serves: 4-6 Prep Time: 15 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 630 calories 37 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 tbsp olive oil
• 1 1/2 lbs. baby potatoes
• 6 cloves garlic, smashed
• 1 red onion, cut into 8 wedges
• 2 tbsp Dijon mustard
• 2 tsp paprika
• 6 to 8 chicken thighs (about 3 lbs., bone-in, skin-on, trimmed of excess fat)
• Handful thyme sprigs
• Leaves from 3 to 4 parsley sprigs, for garnish
• Juice of 1 lemon
• 1/2-pint cherry tomatoes

Instructions

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

Put the rack in the center of the oven.

Remove any excess fat and skin around each chicken thigh. Season them with salt and pepper. Make sure to toss until all sides are coated.

Add 2 tbsp of oil, paprika, mustard, lemon juice, salt, and pepper into a large mixing bowl.

Place the prepared chicken thighs into the bowl with the sauce ingredients, then toss until fully coated.

Peel the onion, then slice it into eight pieces. Slice the potatoes into two as well as the cherry tomatoes. Put them in separate containers or plates.

Add the onions, potatoes, 2 tbsp olive oil, garlic, salt, and pepper into a 9x13-inch baking pan. Toss everything until well incorporated. Spread the mixture to the bottom of the pan. Sprinkle thyme sprigs over the mixture.

Lay the chicken thighs over the veggies together with the sauce.

Place the baking pan in the preheated oven, then bake the chicken and veggies for half an hour.

Add the cherry tomatoes over the dish, then bake for additional 30 minutes or until done.

Remove from the oven and allow the One-Pan Paprika Chicken with Potatoes and Tomatoes to rest for a few minutes at room temperature to incorporate all the flavors.

Serve with crusty bread if you like. Enjoy!

Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 4 Servings
I can’t count how many times I’ve made these Mediterranean Chicken Thighs! I learned about this recipe a couple of years ago, and I’m still in love with it to this day! I mean, talk about a complete meal. This has everything you would hope for in a dish. Chicken, potatoes, tomatoes, and a lot more seasonings! Don’t wait another minute not knowing how awesome this recipe is. Try it now!

Ingredients:

1/4 c capers (drained)

8 cloves garlic (peeled and crushed)

10 oz. roasted red peppers (drained and sliced)

A pint of cherry or grape tomatoes

5 sprigs fresh oregano (or 1 tsp dried oregano)

olive oil

3 tbsp parsley (finely chopped, optional)

1 1/2 lbs. potatoes (scrubbed and cut into small chunks)

8 chicken thighs

salt and pepper

Directions:

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

Wash the chicken under running water to remove any dirt, then use paper towels to pat them dry. Sprinkle salt and pepper over the chicken, then rub each to coat.

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

Place the chicken into the hot pan, then sear each side for a few minutes until they turn brown.

Add red peppers, oregano, garlic, tomatoes, potatoes, salt, and pepper. Stir everything until well combined. Drizzle olive oil over the ingredients. Remove the pan from the heat.

Transfer the pan to the preheated oven and bake the Mediterranean Chicken Thighs for about 45 to 55 minutes or until done.

Remove from the oven and 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:

Calories: 647 kcal (32%) Carbohydrates: 34g (11%) Protein: 44g (88%) Fat: 38g (58%) Saturated Fat: 10g (50%) Cholesterol: 221mg (74%) Sodium: 1480mg (62%) Potassium: 1599mg (46%) Fiber: 8g (32%) Sugar: 3g (3%) Vitamin A: 1435IU (29%) Vitamin C: 85.6mg (104%) Calcium: 170mg (17%) Iron: 9.8mg (54%)

MEDITERRANEAN CHICKEN THIGHS

Rebecca Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 4 Servings I can’t count how many times I’ve made these Mediterranean… General Recipes MEDITERRANEAN CHICKEN THIGHS European Print This

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

Nutrition facts: 647 calories 38 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 c capers (drained)
• 8 cloves garlic (peeled and crushed)
• 10 oz. roasted red peppers (drained and sliced)
• A pint of cherry or grape tomatoes
• 5 sprigs fresh oregano (or 1 tsp dried oregano)
• olive oil
• 3 tbsp parsley (finely chopped, optional)
• 1 1/2 lbs. potatoes (scrubbed and cut into small chunks)
• 8 chicken thighs
• salt and pepper

Instructions

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

Wash the chicken under running water to remove any dirt, then use paper towels to pat them dry. Sprinkle salt and pepper over the chicken, then rub each to coat.

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

Place the chicken into the hot pan, then sear each side for a few minutes until they turn brown.

Add red peppers, oregano, garlic, tomatoes, potatoes, salt, and pepper. Stir everything until well combined. Drizzle olive oil over the ingredients. Remove the pan from the heat.

Transfer the pan to the preheated oven and bake the Mediterranean Chicken Thighs for about 45 to 55 minutes or until done.

Remove from the oven and 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: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 6 Servings

This Chicken Cacciatore is one of my favorite recipes to cook for my loved ones. Serve overcooked pasta, this is a complete meal that everyone is going to love!

Ingredients:

3 cloves garlic, minced

½ tsp crushed red pepper flakes (optional – more or less to taste)

2 tbsp all-purpose flour

salt

1 tbsp olive oil

1 large onion, finely chopped

1 tsp dried oregano

3 lbs. bone-in, skin-on, chicken thighs (about 8)

1 large red bell pepper, ribs and seeds removed, chopped

14.5 oz. canned diced tomatoes do not drain

2 tbsp tomato paste

8 oz. fresh mushrooms, sliced

3 bay leaves

1 small Parmesan rind

1 tbsp fresh thyme leaves or 1 tsp dried thyme

1 c dry white wine

pepper

Directions:

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

Sprinkle salt and pepper over the chicken, then toss them to coat.

Place the chicken into the hot skillet, then sear each side for about 5 minutes until brown. Transfer the chicken onto a clean plate. Remove the skin.

In the same skillet with some of the grease, add mushrooms and onions. Sauté for a few minutes until soft. Season with a bit of salt to taste.

Add red pepper flakes and garlic, then sauté for about a minute or until aromatic.

Sprinkle flour, then whisk and cook for about a minute to remove the raw taste.

Add Parmesan rind, tomato paste, wine, bell pepper, oregano, tomatoes, thyme, and bay leaves. Stir everything until well incorporated.

Put the chicken back into the skillet, then toss until coated with the sauce. Let it simmer for 40 minutes. Make sure to flip the chicken from time to time to evenly cook all sides.

Discard the Parmesan rind and bay leaves. Taste and add more seasonings if necessary.

Remove the dish from the heat, then sprinkle parsley on top to garnish.

Serve right away over cooked pasta. Enjoy!

Nutrition Facts:

Calories: 527 kcal | Carbohydrates: 12g | Protein: 34g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 297mg | Potassium: 819mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1047IU | Vitamin C: 37mg | Calcium: 63mg | Iron: 3mg

Chicken Cacciatore

Rebecca Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 6 Servings This Chicken Cacciatore is one of my favorite recipes to… General Recipes Chicken Cacciatore European Print This

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

Nutrition facts: 527 calories 35 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cloves garlic, minced
• ½ tsp crushed red pepper flakes (optional - more or less to taste)
• 2 tbsp all-purpose flour
• salt
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 1 tsp dried oregano
• 3 lbs. bone-in, skin-on, chicken thighs (about 8)
• 1 large red bell pepper, ribs and seeds removed, chopped
• 14.5 oz. canned diced tomatoes do not drain
• 2 tbsp tomato paste
• 8 oz. fresh mushrooms, sliced
• 3 bay leaves
• 1 small Parmesan rind
• 1 tbsp fresh thyme leaves or 1 tsp dried thyme
• 1 c dry white wine
• pepper

Instructions

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

Sprinkle salt and pepper over the chicken, then toss them to coat.

Place the chicken into the hot skillet, then sear each side for about 5 minutes until brown. Transfer the chicken onto a clean plate. Remove the skin.

In the same skillet with some of the grease, add mushrooms and onions. Sauté for a few minutes until soft. Season with a bit of salt to taste.

Add red pepper flakes and garlic, then sauté for about a minute or until aromatic.

Sprinkle flour, then whisk and cook for about a minute to remove the raw taste.

Add Parmesan rind, tomato paste, wine, bell pepper, oregano, tomatoes, thyme, and bay leaves. Stir everything until well incorporated.

Put the chicken back into the skillet, then toss until coated with the sauce. Let it simmer for 40 minutes. Make sure to flip the chicken from time to time to evenly cook all sides.

Discard the Parmesan rind and bay leaves. Taste and add more seasonings if necessary.

Remove the dish from the heat, then sprinkle parsley on top to garnish.

Serve right away over cooked pasta. Enjoy!

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings

I am so excited that it’s the weekend again because I get to cook this amazing dish! This Creamy Tuscan Chicken with Spinach and Artichokes never fails to make our dinner complete! Chicken smothered in a rich sauce, what’s not to love? Try this recipe now!

Ingredients:

Chicken

¼ tsp paprika

¼ tsp garlic flakes

½ tsp Italian seasoning (dried herbs: thyme, basil, oregano, rosemary)

4 chicken breasts, boneless, skinless (thin)

2 tbsp olive oil

¼ tsp black pepper, coarse

¼ tsp salt

Garlic Cream Sauce

14 ounces artichoke hearts, drained and chopped (1 can or about 1 cup)

2 tbsp capers, drained

1 c heavy cream

3 cloves garlic, minced

¼ tsp paprika

6 ounces of spinach fresh

salt to taste

4 ounces sun-dried tomatoes, chopped (about ¼ c)

Directions:

For the Chicken:

In a mixing bowl, add salt, garlic flakes, Italian seasoning, paprika, and coarse black pepper. Whisk everything until well incorporated. Sprinkle the mixture on top of the chicken and rub each to coat.

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

Add the chicken into the hot skillet, then sear each side for about 5 minutes. Transfer them onto a clean plate.

For the Garlic Cream Sauce:

In the same skillet, add minced garlic, capers, chopped artichokes, and sun-dried tomatoes. Sauté for a few minutes until aromatic.

Add the fresh spinach and cook until completely wilted.

Add paprika and 1 cup of heavy cream. Stir until well blended. Scrape the bottom of the skillet to get the browned bits. Let the mixture simmer for about a minute, then season with salt and paprika.

To Assemble:

Put the chicken back into the skillet, then toss until coated with the sauce. Let it simmer for 2 more minutes. Taste and add more salt if necessary.

Serve right away. Enjoy!

Nutrition Facts:

Calories 723 Fat 45g 69% Saturated Fat 17g 106% Trans Fat 1g Polyunsaturated Fat 3g Monounsaturated Fat 13g Cholesterol 226mg 75% Sodium 1022mg 44% Potassium 2113mg 60% Carbohydrates 25g 8% Fiber 7g 29% Sugar 12g 13% Protein 56g 112% Vitamin A 6304IU 126% Vitamin C 48mg 58% Calcium 154g 15 % Iron 6mg 33%

Creamy Tuscan Chicken with Spinach and Artichokes

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings I am so excited that it’s the weekend again because I get… General Recipes Creamy Tuscan Chicken with Spinach and Artichokes European Print This

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

Nutrition facts: 723 calories 45 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Chicken
• ¼ tsp paprika
• ¼ tsp garlic flakes
• ½ tsp Italian seasoning (dried herbs: thyme, basil, oregano, rosemary)
• 4 chicken breasts, boneless, skinless (thin)
• 2 tbsp olive oil
• ¼ tsp black pepper, coarse
• ¼ tsp salt
• Garlic Cream Sauce
• 14 ounces artichoke hearts, drained and chopped (1 can or about 1 cup)
• 2 tbsp capers, drained
• 1 c heavy cream
• 3 cloves garlic, minced
• ¼ tsp paprika
• 6 ounces of spinach fresh
• salt to taste
• 4 ounces sun-dried tomatoes, chopped (about ¼ c)

Instructions

For the Chicken:

In a mixing bowl, add salt, garlic flakes, Italian seasoning, paprika, and coarse black pepper. Whisk everything until well incorporated. Sprinkle the mixture on top of the chicken and rub each to coat.

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

Add the chicken into the hot skillet, then sear each side for about 5 minutes. Transfer them onto a clean plate.

For the Garlic Cream Sauce:

In the same skillet, add minced garlic, capers, chopped artichokes, and sun-dried tomatoes. Sauté for a few minutes until aromatic.

Add the fresh spinach and cook until completely wilted.

Add paprika and 1 cup of heavy cream. Stir until well blended. Scrape the bottom of the skillet to get the browned bits. Let the mixture simmer for about a minute, then season with salt and paprika.

To Assemble:

Put the chicken back into the skillet, then toss until coated with the sauce. Let it simmer for 2 more minutes. Taste and add more salt if necessary.

Serve right away. Enjoy!

Prep Time: 7 mins | Cook Time: 18 mins | Total Time: 25 mins | Yield: 6 to 8 Servings

Enjoy this Honey Mustard Salmon in Foil in the comfort of your home! It is very easy to prepare. You use an oven or a grill to cook this. Either way, it’s perfect! Ready in less than 30 minutes, this recipe is surely a must-try!

Ingredients:

HONEY MUSTARD SALMON IN FOIL:

1 tbsp finely chopped fresh parsley leaves

2 lbs. side of salmon, boneless and skinless

1 batch of honey mustard sauce

HONEY MUSTARD SAUCE INGREDIENTS:

2 tbsp fresh lemon juice

1/4 tsp Kosher salt

4 cloves garlic, peeled and minced

1/4 c honey

1/8 tsp black pepper

1/4 tsp smoked paprika

1/3 c whole-grain mustard

Directions:

For the Honey Mustard Salmon in Foil:

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

In a mixing bowl, add all the ingredients for the honey mustard sauce. Stir everything until well blended.

Line with foil onto a large baking sheet, then coat it with cooking spray.

Place the salmon in the center of the prepared baking sheet.

Pour the honey mustard sauce over the salmon and spread it evenly. Fold the foil to cover the salmon entirely.

Oven Method:

Place the baking sheet in the preheated oven and bake the salmon for about 15 minutes or until done.

Remove from the oven and slowly unwrap the salmon. Broil for 2 minutes or until done.

Grill Method:

Place salmon over the preheated grill and cook for about 12 to 14 minutes or until done. Unwrap and cook for another 3 minutes.

Garnish with freshly chopped parsley.

Serve right away. Enjoy!

Notes:

You can add more mustard to this dish if you prefer.

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

HONEY MUSTARD SALMON IN FOIL

Rebecca Prep Time: 7 mins | Cook Time: 18 mins | Total Time: 25 mins | Yield: 6 to 8 Servings Enjoy this Honey Mustard Salmon in Foil in the comfort… General Recipes HONEY MUSTARD SALMON IN FOIL European Print This

Serves: 6-8 Prep Time: 7 mins Cooking Time: 18 mins 18 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• HONEY MUSTARD SALMON IN FOIL:
• 1 tbsp finely chopped fresh parsley leaves
• 2 lbs. side of salmon, boneless and skinless
• 1 batch of honey mustard sauce
• HONEY MUSTARD SAUCE INGREDIENTS:
• 2 tbsp fresh lemon juice
• 1/4 tsp Kosher salt
• 4 cloves garlic, peeled and minced
• 1/4 c honey
• 1/8 tsp black pepper
• 1/4 tsp smoked paprika
• 1/3 c whole-grain mustard

Instructions

For the Honey Mustard Salmon in Foil:

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

In a mixing bowl, add all the ingredients for the honey mustard sauce. Stir everything until well blended.

Line with foil onto a large baking sheet, then coat it with cooking spray.

Place the salmon in the center of the prepared baking sheet.

Pour the honey mustard sauce over the salmon and spread it evenly. Fold the foil to cover the salmon entirely.

Oven Method:

Place the baking sheet in the preheated oven and bake the salmon for about 15 minutes or until done.

Remove from the oven and slowly unwrap the salmon. Broil for 2 minutes or until done.

Grill Method:

Place salmon over the preheated grill and cook for about 12 to 14 minutes or until done. Unwrap and cook for another 3 minutes.

Garnish with freshly chopped parsley.

Serve right away. Enjoy!

Notes

You can add more mustard to this dish if you prefer. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 30 mins | Cook Time: 50 mins | Total Time: 1 hr 20 mins | Yield: 6 Servings

These Spicy Asian Pork Cabbage Rolls are insanely delicious! The combination of all the ingredients is just too perfect! You will surely crave these all the time. Enjoy!

Ingredients:

Sauce:

1 tbsp unseasoned rice vinegar

3 tbsp brown sugar

4 cloves garlic – minced

3 tbsp hoisin sauce – preferably Lee Kum Kee brand

1 ½ c water

2 tbsp cornstarch

1 tbsp minced ginger

1 tbsp Sriracha hot sauce – or to taste

¼ c soy sauce

½ can (3 oz.) tomato paste

Cabbage and Filling

1 c cooked brown rice

1 lb. ground pork

1 large head of green cabbage

Oil or non-stick cooking spray

2 tbsp black sesame seeds

4 cloves garlic – minced

1 tbsp minced ginger

1 container (12 oz.) broccoli slaw

¼ c soy sauce

1 large Egg – beaten

A bunch of scallions – white and light green parts only, chopped, divided

Salt

Directions:

For the Sauce:

Place a saucepan on the stove, then add all the ingredients to the sauce. Stir everything until well incorporated. Turn the heat to medium and allow the mixture to boil.

Turn the heat down to medium-low, then let the mixture simmer for about 3 minutes or until the texture becomes thick.

Remove 1/4 cup of the sauce from the pan and move it into a large mixing bowl.

For the Cabbage and Filling:

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

Apply cooking spray to a 13×9-inch baking dish.

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

Separate the leaves from the cabbage, then add three of them to the boiling water. Let them wilt for a minute. Remove them from the pot and move them onto a clean plate lined with paper towels. Repeat the process with the rest of the leaves.

Add the broccoli slaw into the same pot and drain right away. Rinse with cold water to stop the cooking process.

In a mixing bowl, add brown rice, 2 tbsp of scallions, broccoli slaw, soy sauce, pork, egg, the rest of the sauce, soy sauce, garlic, and ginger. Stir everything until well incorporated.

Slice away the vein from each cabbage leaf. Add 1/12th of the filling in the middle of each leaf, then fold it up. Repeat the process with the rest of the ingredients.

Place the cabbage rolls into the prepared baking dish and arrange them in a single layer. Add the sauce on top of the rolls to coat them.

Cover the baking dish with foil. Place it in the preheated oven and bake the cabbage rolls for about 50 minutes or until done.

Remove from the oven and allow the rolls to rest for at least 5 minutes at room temperature.

Serve and enjoy!

Nutrition Facts:

Serving: 1 | Calories: 387 kcal | Carbohydrates: 35g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1366mg | Potassium: 720mg | Fiber: 7g | Sugar: 15g | Vitamin A: 301IU | Vitamin C: 81mg | Calcium: 152mg | Iron: 3mg

Spicy Asian Pork Cabbage Rolls

Rebecca Prep Time: 30 mins | Cook Time: 50 mins | Total Time: 1 hr 20 mins | Yield: 6 Servings These Spicy Asian Pork Cabbage Rolls are insanely delicious! The… General Recipes Spicy Asian Pork Cabbage Rolls European Print This

Serves: 6 Prep Time: 30 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 387 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Sauce:
• 1 tbsp unseasoned rice vinegar
• 3 tbsp brown sugar
• 4 cloves garlic - minced
• 3 tbsp hoisin sauce - preferably Lee Kum Kee brand
• 1 ½ c water
• 2 tbsp cornstarch
• 1 tbsp minced ginger
• 1 tbsp Sriracha hot sauce - or to taste
• ¼ c soy sauce
• ½ can (3 oz.) tomato paste
• Cabbage and Filling
• 1 c cooked brown rice
• 1 lb. ground pork
• 1 large head of green cabbage
• Oil or non-stick cooking spray
• 2 tbsp black sesame seeds
• 4 cloves garlic - minced
• 1 tbsp minced ginger
• 1 container (12 oz.) broccoli slaw
• ¼ c soy sauce
• 1 large Egg - beaten
• A bunch of scallions - white and light green parts only, chopped, divided
• Salt

Instructions

For the Sauce:

Place a saucepan on the stove, then add all the ingredients to the sauce. Stir everything until well incorporated. Turn the heat to medium and allow the mixture to boil.

Turn the heat down to medium-low, then let the mixture simmer for about 3 minutes or until the texture becomes thick.

Remove 1/4 cup of the sauce from the pan and move it into a large mixing bowl.

For the Cabbage and Filling:

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

Apply cooking spray to a 13x9-inch baking dish.

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

Separate the leaves from the cabbage, then add three of them to the boiling water. Let them wilt for a minute. Remove them from the pot and move them onto a clean plate lined with paper towels. Repeat the process with the rest of the leaves.

Add the broccoli slaw into the same pot and drain right away. Rinse with cold water to stop the cooking process.

In a mixing bowl, add brown rice, 2 tbsp of scallions, broccoli slaw, soy sauce, pork, egg, the rest of the sauce, soy sauce, garlic, and ginger. Stir everything until well incorporated.

Slice away the vein from each cabbage leaf. Add 1/12th of the filling in the middle of each leaf, then fold it up. Repeat the process with the rest of the ingredients.

Place the cabbage rolls into the prepared baking dish and arrange them in a single layer. Add the sauce on top of the rolls to coat them.

Cover the baking dish with foil. Place it in the preheated oven and bake the cabbage rolls for about 50 minutes or until done.

Remove from the oven and allow the rolls to rest for at least 5 minutes at room temperature.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 6 Servings

These chicken thighs smothered in a rich garlic-mushroom sauce will surely make your every meal extra special! I highly suggest serving these over rice, mashed potatoes, or pasta! You are so in for a treat!

Ingredients:

For The Chicken:

1 tsp each onion powder and garlic powder

1/2 tsp each of dried thyme and rosemary

1/2 tsp salt

1 1/2 lbs. (700g) boneless, skinless chicken thighs (around 6-8 fillets)

2 tbsp olive oil

1/4 tsp cracked black pepper

For The Sauce:

1/2–1 tsp each of dried thyme and dried rosemary (adjust to your taste)

8 oz. (250 g) sliced brown mushrooms

4 cloves garlic, minced (or 1 tbsp minced garlic)

1 tbsp butter

1 tbsp fresh chopped parsley

Directions:

Use paper towels to pat dry the chicken thighs. Remove any excess fat you see around them.

In a mixing bowl, add salt, pepper, garlic powder, herbs, and onion powder. Whisk everything until well incorporated.

Sprinkle the seasonings over the chicken thighs, then rub each until completely coated.

Place a large skillet on the stove and turn the heat to medium-high. Add 1 tbsp of oil and allow it to become hot.

Add the chicken thighs into the hot skillet, then sear each side for about 8 minutes or until they turn golden brown.

Remove the chicken thighs from the skillet and transfer them to a clean plate.

In the same skillet, add butter and allow it to melt.

Add the mushrooms and sauté for a few minutes until soft. Add salt and pepper to season.

Add garlic, parsley, thyme, and rosemary. Sauté for about a minute or until aromatic.

Put the chicken thighs back into the pan, then toss until coated with the sauce.

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

Serve right away. Enjoy!

Nutrition Facts:

Calories: 206 kcal | Carbohydrates: 2g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 112mg | Sodium: 198mg | Potassium: 261mg | Vitamin A: 140IU | Vitamin C: 1.5mg | Calcium: 21mg | Iron: 1.1mg

GARLIC MUSHROOM CHICKEN THIGHS

Rebecca Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 6 Servings These chicken thighs smothered in a rich garlic-mushroom sauce will surely make… General Recipes GARLIC MUSHROOM CHICKEN THIGHS European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 206 calories 11 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For The Chicken:
• 1 tsp each onion powder and garlic powder
• 1/2 tsp each of dried thyme and rosemary
• 1/2 tsp salt
• 1 1/2 lbs. (700g) boneless, skinless chicken thighs (around 6-8 fillets)
• 2 tbsp olive oil
• 1/4 tsp cracked black pepper
• For The Sauce:
• 1/2–1 tsp each of dried thyme and dried rosemary (adjust to your taste)
• 8 oz. (250 g) sliced brown mushrooms
• 4 cloves garlic, minced (or 1 tbsp minced garlic)
• 1 tbsp butter
• 1 tbsp fresh chopped parsley

Instructions

Use paper towels to pat dry the chicken thighs. Remove any excess fat you see around them.

In a mixing bowl, add salt, pepper, garlic powder, herbs, and onion powder. Whisk everything until well incorporated.

Sprinkle the seasonings over the chicken thighs, then rub each until completely coated.

Place a large skillet on the stove and turn the heat to medium-high. Add 1 tbsp of oil and allow it to become hot.

Add the chicken thighs into the hot skillet, then sear each side for about 8 minutes or until they turn golden brown.

Remove the chicken thighs from the skillet and transfer them to a clean plate.

In the same skillet, add butter and allow it to melt.

Add the mushrooms and sauté for a few minutes until soft. Add salt and pepper to season.

Add garlic, parsley, thyme, and rosemary. Sauté for about a minute or until aromatic.

Put the chicken thighs back into the pan, then toss until coated with the sauce.

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

Serve right away. Enjoy!

You will be amazed by how easy it is to cook this Egg-fried rice! Well, it will only take you 5 minutes! Yes, you read it right! All you need are 6 basic ingredients. I’m pretty sure you already have them in your home! This egg-fried rice can be eaten as is or with your favorite protein or veggies!

Ingredients:

2 tablespoons soy sauce

4 c cold jasmine rice

3 tablespoons cooking oil

4 green onions, sliced

A pinch of salt

4 Eggs, beaten with a pinch of salt

Directions:

Place a wok on the stove and turn the heat to high. Add 1 tablespoon of oil and allow it to become hot. Make sure to move the wok to distribute the oil completely.

Add the beaten eggs, then cook for about a minute or two until scrambled.

Add the rest of the oil together with Jasmine rice. Use a spatula to break the rice into individual grains. Stir until well combined with the scrambled eggs.

Add soy sauce, then toss until the rice and eggs are well coated. Season with salt and pepper to taste. Turn the heat down to low, then cook the rice until you hear a bit of sizzle from the bottom. It just means that the rice is getting a bit toasted.

Remove the wok from the heat, then scatter green onions on top. Stir until well combined.

Sprinkle sesame seeds on top to garnish.

Serve right away. Enjoy!

Notes:

Add more seasonings to this dish if you prefer. Just make sure to taste it first before adding anything.

I highly recommend eating this egg-fried rice with fried chicken or fried pork chop. It is simply the best!

Feel free to add mixed veggies to this for extra flavors and color!

5 minutes easy egg fried rice

Rebecca You will be amazed by how easy it is to cook this Egg-fried rice! Well, it will only take you 5 minutes! Yes, you read it right! All you need… General Recipes 5 minutes easy egg fried rice European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons soy sauce
• 4 c cold jasmine rice
• 3 tablespoons cooking oil
• 4 green onions, sliced
• A pinch of salt
• 4 Eggs, beaten with a pinch of salt

Instructions

Place a wok on the stove and turn the heat to high. Add 1 tablespoon of oil and allow it to become hot. Make sure to move the wok to distribute the oil completely.

Add the beaten eggs, then cook for about a minute or two until scrambled.

Add the rest of the oil together with Jasmine rice. Use a spatula to break the rice into individual grains. Stir until well combined with the scrambled eggs.

Add soy sauce, then toss until the rice and eggs are well coated. Season with salt and pepper to taste. Turn the heat down to low, then cook the rice until you hear a bit of sizzle from the bottom. It just means that the rice is getting a bit toasted.

Remove the wok from the heat, then scatter green onions on top. Stir until well combined.

Sprinkle sesame seeds on top to garnish.

Serve right away. Enjoy!

Notes

Add more seasonings to this dish if you prefer. Just make sure to taste it first before adding anything. I highly recommend eating this egg-fried rice with fried chicken or fried pork chop. It is simply the best! Feel free to add mixed veggies to this for extra flavors and color!

Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Yield: 8 to 10 Servings

I can’t think of any reason why you shouldn’t give this recipe a try! It is just too perfect and everyone is going to love it! This Orange Juice Cake is one of my favorite cakes to serve to my loved ones. The incredible taste of orange in this cake is insanely delicious! A must-try recipe!

Ingredients:

For the Cake:

4 large Eggs

3/4 c vegetable oil

3/4 c orange juice

1 (15.25 oz.) box yellow cake mix* (I prefer Betty Crocker or Pillsbury)

1 (3.4 oz.) box of instant lemon pudding mix

For the Glaze:

4 tbsp unsalted butter

3/4 c orange juice

2 c powdered sugar

Directions:

For the Cake:

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

Apply cooking spray to a 12-cup Bundt pan, then coat the inside with flour.

Add orange juice, cake mix, pudding mix, eggs, and vegetable oil into the bowl of a stand mixer. Beat everything until well incorporated

Transfer the batter to the prepared pan and spread it evenly.

Place the pan in the preheated oven and bake the batter for about 40 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 for a few minutes at room temperature.

For the Glaze:

Place a small pan on the stove and turn the heat to medium. Add the orange juice, butter, and powdered sugar. Stir everything until well blended. Remove the pan from the stove and allow the mixture to cool for at least 15 minutes.

Poke small holes over the cake using a fork, then pour the glaze on top and spread it evenly making sure to fill the holes.

Let the cake rest for 8 hours at room temperature.

Serve and enjoy!

Orange Juice Cake

Rebecca Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Yield: 8 to 10 Servings I can’t think of any reason why you shouldn’t give… General Recipes Orange Juice Cake European Print This

Serves: 8-10 Prep Time: 20 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Cake:
• 4 large Eggs
• 3/4 c vegetable oil
• 3/4 c orange juice
• 1 (15.25 oz.) box yellow cake mix* (I prefer Betty Crocker or Pillsbury)
• 1 (3.4 oz.) box of instant lemon pudding mix
• For the Glaze:
• 4 tbsp unsalted butter
• 3/4 c orange juice
• 2 c powdered sugar

Instructions

For the Cake:

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

Apply cooking spray to a 12-cup Bundt pan, then coat the inside with flour.

Add orange juice, cake mix, pudding mix, eggs, and vegetable oil into the bowl of a stand mixer. Beat everything until well incorporated

Transfer the batter to the prepared pan and spread it evenly.

Place the pan in the preheated oven and bake the batter for about 40 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 for a few minutes at room temperature.

For the Glaze:

Place a small pan on the stove and turn the heat to medium. Add the orange juice, butter, and powdered sugar. Stir everything until well blended. Remove the pan from the stove and allow the mixture to cool for at least 15 minutes.

Poke small holes over the cake using a fork, then pour the glaze on top and spread it evenly making sure to fill the holes.

Let the cake rest for 8 hours at room temperature.

Serve and enjoy!

Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Yield: 12 Servings

This Pecan Pie will become your favorite just after one bite! Enjoy this delicious treat in just about an hour of prepping and baking! 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! The best thing about this pie is the chopped pecans. I experimented a bit and used chopped instead of the traditional pecan halves. Well, my experiment was a success! It’s for you to find out! Try this recipe now, and taste perfection yourself. Enjoy!

Ingredients:

1 cup corn syrup

1 cup (heaping) chopped pecans

3/4 teaspoon vanilla

1 whole unbaked pie crust (I use “Sylvia’s Perfect Pie Crust” recipe)

1/3 cup melted butter (salted)

3 tablespoons brown sugar

3 whole Eggs, beaten

1 cup white sugar

1/2 teaspoon salt

Directions:

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

In a mixing bowl, add eggs, butter, sugar, salt, corn syrup, vanilla, salt, and brown sugar. Beat everything until well incorporated.

Scatter the chopped pecans into the prepared pie shell.

Spread the syrup mixture on top of the pecans. Cover it with aluminum foil.

Place the pie in the preheated oven and bake for half an hour. Remove the cover, then bake for 20 more minutes or until the top bounces back when poked.

Remove the Pecan Pie from the oven and allow it to rest for a couple of minutes at room temperature.

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.

Pecan Pie

Rebecca Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Yield: 12 Servings This Pecan Pie will become your favorite just after one… General Recipes Pecan Pie European Print This

Serves: 12 Prep Time: 15 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup corn syrup
• 1 cup (heaping) chopped pecans
• 3/4 teaspoon vanilla
• 1 whole unbaked pie crust (I use "Sylvia's Perfect Pie Crust" recipe)
• 1/3 cup melted butter (salted)
• 3 tablespoons brown sugar
• 3 whole Eggs, beaten
• 1 cup white sugar
• 1/2 teaspoon salt

Instructions

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

In a mixing bowl, add eggs, butter, sugar, salt, corn syrup, vanilla, salt, and brown sugar. Beat everything until well incorporated.

Scatter the chopped pecans into the prepared pie shell.

Spread the syrup mixture on top of the pecans. Cover it with aluminum foil.

Place the pie in the preheated oven and bake for half an hour. Remove the cover, then bake for 20 more minutes or until the top bounces back when poked.

Remove the Pecan Pie from the oven and allow it to rest for a couple of minutes at room temperature.

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.