General Recipes

Prep Time: 20 mins | Cook Time: 1 hr 20 mins | Total Time: 1 hr 40 mins | Yield: 4 Servings

These Pork Chops smothered in a delicious sauce never fail to make our dinner extra special! I just love the simplicity of this recipe. It only requires basic ingredients that I’m pretty sure you already have! You will not be disappointed with this recipe at all. Enjoy!

Ingredients:

1/2 c all-purpose flour

2 tsp garlic powder

3 tbsp oil

1 onion, thinly sliced

2 c water

1/2 tsp paprika

8 ounces sliced button mushrooms

1 tsp salt

1/2 tsp black pepper

4 Pork chops 3/4 – 1-inch thick

Directions:

In a mixing bowl, add all the ingredients for the seasoning mix. Whisk everything until well incorporated. Sprinkle about half of the mixture over the pork chops, then rub each until fully coated.

Sprinkle flour over the pork chops, then rub each again until fully coated. Remove any excess flour by shaking it.

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

Add the coated pork chops into the hot skillet, then sear each side for about 4 minutes or until they turn golden brown.

Remove the pork chops from the skillet and put them onto a clean plate. Cover them with something to keep warm.

In the same empty skillet, add the onions and sauté for about 3 minutes or until translucent. Sauté the mushrooms as well until soft.

Sprinkle the rest of the flour over the veggies, then whisk and cook for about a minute.

Add 2 cups of water, then scrape the bottom of the skillet to get the browned bits. Stir everything until well incorporated.

Add the rest of the rub mix, then stir until well blended. Allow the mixture to boil.

Bring the pork chops back into the skillet with the sauce, then toss until fully coated with the sauce.

Turn the heat down to low, then cover the skillet and cook the pork chops for one hour.

Serve and enjoy!

Smothered Pork Chops with Onions and Mushrooms

Rebecca Prep Time: 20 mins | Cook Time: 1 hr 20 mins | Total Time: 1 hr 40 mins | Yield: 4 Servings These Pork Chops smothered in a delicious sauce… General Recipes Smothered Pork Chops with Onions and Mushrooms European Print This

Serves: 4 Prep Time: 20 mins Cooking Time: 1 hr 20 mins 1 hr 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c all-purpose flour
• 2 tsp garlic powder
• 3 tbsp oil
• 1 onion, thinly sliced
• 2 c water
• 1/2 tsp paprika
• 8 ounces sliced button mushrooms
• 1 tsp salt
• 1/2 tsp black pepper
• 4 Pork chops 3/4 – 1-inch thick

Instructions

In a mixing bowl, add all the ingredients for the seasoning mix. Whisk everything until well incorporated. Sprinkle about half of the mixture over the pork chops, then rub each until fully coated.

Sprinkle flour over the pork chops, then rub each again until fully coated. Remove any excess flour by shaking it.

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

Add the coated pork chops into the hot skillet, then sear each side for about 4 minutes or until they turn golden brown.

Remove the pork chops from the skillet and put them onto a clean plate. Cover them with something to keep warm.

In the same empty skillet, add the onions and sauté for about 3 minutes or until translucent. Sauté the mushrooms as well until soft.

Sprinkle the rest of the flour over the veggies, then whisk and cook for about a minute.

Add 2 cups of water, then scrape the bottom of the skillet to get the browned bits. Stir everything until well incorporated.

Add the rest of the rub mix, then stir until well blended. Allow the mixture to boil.

Bring the pork chops back into the skillet with the sauce, then toss until fully coated with the sauce.

Turn the heat down to low, then cover the skillet and cook the pork chops for one hour.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 14 mins | Total Time: 24 mins | Yield: 4 Servings

The secrets to the perfect pork chops are the bacon grease and double coating them with flour! This recipe will guide you toward that! Ready in less than 30 minutes, this Classic Southern Fried Pork Chops recipe is surely a must-try!

Ingredients:

1/2 teaspoon cayenne pepper, plus more to taste

4 bone-in pork chops

1/2 teaspoon freshly ground black pepper

1 teaspoon granulated onion

1 teaspoon kosher salt

4 bacon strips

1 tablespoon Dijon mustard

1/2 c vegetable oil

1/2 c all-purpose flour

1 teaspoon granulated garlic

Directions:

Add onion, salt, black pepper, cayenne pepper, and granulated garlic into a mixing bowl. Whisk everything until well incorporated.

Use paper towels to pat dry the pork chops.

Spoon Dijon mustard over each pork chop, then rub each until well coated.

Sprinkle the spices over the pork chops, then rub each again until fully coated.

Sprinkle flour over the pork chops, then rub each until fully coated. Remove any excess by shaking it.

Place a 12-inch cast-iron skillet on the stove and turn the heat to medium-high. Add the bacon, then cook for a few minutes until crispy. Store the bacon for other use. We just need the accumulated bacon grease for this recipe.

Add vegetable oil into the hot skillet, then allow it to become hot.

Coat the pork chops with flour again and shake off any excess. This makes them extra crispy!

Add the coated pork chops to the hot skillet, then cook each side for about 5 minutes or until they turn golden brown. (You can use an instant-read thermometer to check the pork chops. It should read 145 degrees F.)

Transfer the pork chops onto a clean serving plate. Let them sit for at least 3 minutes to incorporate all the flavors.

Serve and enjoy!

Classic Southern Fried Pork Chops

Rebecca Prep Time: 10 mins | Cook Time: 14 mins | Total Time: 24 mins | Yield: 4 Servings The secrets to the perfect pork chops are the bacon grease and… General Recipes Classic Southern Fried Pork Chops European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 14 mins 14 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 teaspoon cayenne pepper, plus more to taste
• 4 bone-in pork chops
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon granulated onion
• 1 teaspoon kosher salt
• 4 bacon strips
• 1 tablespoon Dijon mustard
• 1/2 c vegetable oil
• 1/2 c all-purpose flour
• 1 teaspoon granulated garlic

Instructions

Add onion, salt, black pepper, cayenne pepper, and granulated garlic into a mixing bowl. Whisk everything until well incorporated.

Use paper towels to pat dry the pork chops.

Spoon Dijon mustard over each pork chop, then rub each until well coated.

Sprinkle the spices over the pork chops, then rub each again until fully coated.

Sprinkle flour over the pork chops, then rub each until fully coated. Remove any excess by shaking it.

Place a 12-inch cast-iron skillet on the stove and turn the heat to medium-high. Add the bacon, then cook for a few minutes until crispy. Store the bacon for other use. We just need the accumulated bacon grease for this recipe.

Add vegetable oil into the hot skillet, then allow it to become hot.

Coat the pork chops with flour again and shake off any excess. This makes them extra crispy!

Add the coated pork chops to the hot skillet, then cook each side for about 5 minutes or until they turn golden brown. (You can use an instant-read thermometer to check the pork chops. It should read 145 degrees F.)

Transfer the pork chops onto a clean serving plate. Let them sit for at least 3 minutes to incorporate all the flavors.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 6 hrs 30 mins | Total Time: 6 hrs 40 mins | Yield: 6 to 8 Servings

This heartwarming noodle dish is what you just might need today! It is perfect for a rainy day! Slow-cooked to perfection for more than 6 hours, this Crock-Pot Chicken Noodle will be your new favorite. Enjoy!

Ingredients:

3 cloves garlic, minced

1 bay leaf

4 teaspoons sprigs of fresh rosemary

1 1/2-pound boneless, skinless chicken breasts

3 carrots, peeled and sliced into coins

10 cups of low-sodium chicken broth

8 ounces Egg noodles

1 large onion, chopped

Kosher salt

4 teaspoons sprigs of fresh thyme

Freshly ground black pepper

2 stalks of celery, sliced

Directions:

Add bay leaf, carrots, chicken, thyme, onion, garlic, salt, pepper, celery, and rosemary into a slow cooker. Stir everything until well incorporated.

Add broth, then stir again until well blended.

Cover and seal the slow cooker, then cook everything for about 6 to 8 hours on low setting.

Remove the chicken from the slow cooker, then use two forks to shred them into small pieces. Remove the bay leaf and herbs, then discard them.

Put the shredded chicken back into the slow cooker together with the egg noodles. Stir everything until well combined.

Cover and seal the slow cooker again, then cook the noodles for about 20 to 30 minutes on a low setting or just until al dente.

Serve right away. Enjoy!

Notes:

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

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

You can freeze this dish. Just make sure not to include the noodles because they will get mushy when reheated. I recommend cooking them separately, then toss into the dish.

Nutrition Facts:

Nutrition (per serving): 316 calories, 34 g protein, 31 g carbohydrates, 3 g fiber, 4 g sugar, 6 g fat, 2 g saturated fat, 384 mg sodium

Crock-Pot Chicken Noodle

Rebecca Prep Time: 10 mins | Cook Time: 6 hrs 30 mins | Total Time: 6 hrs 40 mins | Yield: 6 to 8 Servings This heartwarming noodle dish is what… General Recipes Crock-Pot Chicken Noodle European Print This

Serves: 6-8 Prep Time: 10 mins Cooking Time: 6 hrs 30 mins 6 hrs 30 mins

Nutrition facts: 316 calories 6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cloves garlic, minced
• 1 bay leaf
• 4 teaspoons sprigs of fresh rosemary
• 1 1/2-pound boneless, skinless chicken breasts
• 3 carrots, peeled and sliced into coins
• 10 cups of low-sodium chicken broth
• 8 ounces Egg noodles
• 1 large onion, chopped
• Kosher salt
• 4 teaspoons sprigs of fresh thyme
• Freshly ground black pepper
• 2 stalks of celery, sliced

Instructions

Add bay leaf, carrots, chicken, thyme, onion, garlic, salt, pepper, celery, and rosemary into a slow cooker. Stir everything until well incorporated.

Add broth, then stir again until well blended.

Cover and seal the slow cooker, then cook everything for about 6 to 8 hours on low setting.

Remove the chicken from the slow cooker, then use two forks to shred them into small pieces. Remove the bay leaf and herbs, then discard them.

Put the shredded chicken back into the slow cooker together with the egg noodles. Stir everything until well combined.

Cover and seal the slow cooker again, then cook the noodles for about 20 to 30 minutes on a low setting or just until al dente.

Serve right away. Enjoy!

Notes

Feel free to use your preferred type of pasta for this recipe. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. You can freeze this dish. Just make sure not to include the noodles because they will get mushy when reheated. I recommend cooking them separately, then toss into the dish.

Prep Time: 30 mins | Cook Time: 1 hr 30 mins | Total Time: 2 hrs | Yield: 6 Servings

This Hungarian Goulash is my ultimate comfort food! I always cook this on weekends when everyone is around. You are so in for a treat! Serve this with some bread or rice, and you have yourself a meal to remember. Enjoy!

Ingredients:

1 c diced tomatoes, canned

1 tsp salt

¼ c flour

2 tsp butter or lard (preferred)

1 tsp caraway seeds

2 c beef broth or water

1 ½ lb. stewing beef, trimmed and cut into 1-inch cubes

2 tbsp paprika

2 medium onions

¼ tsp pepper

Optional Ingredients:

3 c potatoes, optional

1 ½ c carrots, optional

Directions:

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

Add the onion into the pot, then sauté for a few minutes until soft.

Add paprika and caraway seeds, then stir until well blended.

Add flour into a mixing bowl, then add the beef cubes in it. Toss until fully coated.

Add the coated beef cubes into the pot, then sear each side for about 2 minutes just until brown.

Add 1/4 cup of beef broth, then scrape the bottom of the pot to deglaze it. Stir everything until well blended.

Add the carrots, tomatoes, salt, pepper, the rest of the broth, and potatoes. Stir and allow the mixture to boil.

Turn the heat down to medium-low, then cover the pot with the lid. Simmer everything for about 1 1/2 hours or 2 hours.

Serve and enjoy!

Notes:

You can skip the veggies, but I recommend adding them. They give extra flavors and color to the dish.

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

Nutrition Facts:

Calories: 427, Carbohydrates: 26g, Protein: 25g, Fat: 24g, Saturated Fat: 9g, Cholesterol: 84mg, Sodium: 662mg, Potassium: 1188mg, Fiber: 5g, Sugar: 4g, Vitamin A: 6585IU, Vitamin C: 20.5mg, Calcium: 92mg, Iron: 7mg

Hungarian Goulash

Rebecca Prep Time: 30 mins | Cook Time: 1 hr 30 mins | Total Time: 2 hrs | Yield: 6 Servings This Hungarian Goulash is my ultimate comfort food! I always… General Recipes Hungarian Goulash European Print This

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

Nutrition facts: 427 calories 24 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c diced tomatoes, canned
• 1 tsp salt
• ¼ c flour
• 2 tsp butter or lard (preferred)
• 1 tsp caraway seeds
• 2 c beef broth or water
• 1 ½ lb. stewing beef, trimmed and cut into 1-inch cubes
• 2 tbsp paprika
• 2 medium onions
• ¼ tsp pepper
• Optional Ingredients:
• 3 c potatoes, optional
• 1 ½ c carrots, optional

Instructions

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

Add the onion into the pot, then sauté for a few minutes until soft.

Add paprika and caraway seeds, then stir until well blended.

Add flour into a mixing bowl, then add the beef cubes in it. Toss until fully coated.

Add the coated beef cubes into the pot, then sear each side for about 2 minutes just until brown.

Add 1/4 cup of beef broth, then scrape the bottom of the pot to deglaze it. Stir everything until well blended.

Add the carrots, tomatoes, salt, pepper, the rest of the broth, and potatoes. Stir and allow the mixture to boil.

Turn the heat down to medium-low, then cover the pot with the lid. Simmer everything for about 1 1/2 hours or 2 hours.

Serve and enjoy!

Notes

You can skip the veggies, but I recommend adding them. They give extra flavors and color to the dish. 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: 50 mins | Total Time: 1 hr | Yield: 8 Servings

I can’t get enough of this American Goulash! It is something I can eat all day! The incredible flavors in this dish are very addicting. You must try this recipe, I’m telling you!

Ingredients:

Fresh Italian parsley, chopped

2 lbs. ground beef

2 tbsp Italian Seasoning

3 bay leaves

1 tbsp beef base or bouillon

4 cloves garlic, minced

2 15 oz. cans of diced tomatoes (one petite diced)

3 c water

1 tbsp Seasoned salt

1/2 tsp black pepper

2 c elbow macaroni noodles, uncooked

1 c cheddar cheese, shredded

3 tbsp soy sauce

2 tsp paprika

2 15 oz. cans of tomato sauce

1 large onion, diced

Directions:

Place a large stockpot on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown.

Remove the browned beef from the pot, then transfer it onto a clean plate leaving about 2 tbsp of its accumulated grease in the pot.

Add the onion into the pot, then sauté for a few minutes until soft.

Add garlic, then sauté for about a minute or just until aromatic.

Put the ground beef back into the pot. Add water, beef base, cans of tomatoes, black pepper, Italian seasoning, seasoned salt, paprika, and bay leaves. Stir and allow the mixture to boil.

Turn the heat down to low, then cover the pot with the lid and simmer the mixture for about 20 minutes.

Add the uncooked noodles, then stir until well combined.

Cover the pot again, then simmer everything for 15 to 20 minutes. Make sure to stir from time to time.

Remove the pot from the heat, then stir in the cheese and let it completely melt.

Sprinkle freshly chopped parsley on top to garnish.

Serve right away. Enjoy!

Nutrition Facts:

Calories562kcal (28%) | Carbohydrates45g (15%) | Protein29g (58%) | Fat29g (45%) | Saturated Fat12g (60%) | Cholesterol95mg (32%) | Sodium1601mg (67%) | Potassium367mg (10%) | Fiber2g (8%) | Sugar1g (1%) | Vitamin A410IU (8%) | Vitamin C0.5mg (1%) | Calcium149mg (15%) | Iron3.8mg (21%)

AMERICAN GOULASH

Rebecca Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Yield: 8 Servings I can’t get enough of this American Goulash! It is something I… General Recipes AMERICAN GOULASH European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 562 calories 29 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Fresh Italian parsley, chopped
• 2 lbs. ground beef
• 2 tbsp Italian Seasoning
• 3 bay leaves
• 1 tbsp beef base or bouillon
• 4 cloves garlic, minced
• 2 15 oz. cans of diced tomatoes (one petite diced)
• 3 c water
• 1 tbsp Seasoned salt
• 1/2 tsp black pepper
• 2 c elbow macaroni noodles, uncooked
• 1 c cheddar cheese, shredded
• 3 tbsp soy sauce
• 2 tsp paprika
• 2 15 oz. cans of tomato sauce
• 1 large onion, diced

Instructions

Place a large stockpot on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown.

Remove the browned beef from the pot, then transfer it onto a clean plate leaving about 2 tbsp of its accumulated grease in the pot.

Add the onion into the pot, then sauté for a few minutes until soft.

Add garlic, then sauté for about a minute or just until aromatic.

Put the ground beef back into the pot. Add water, beef base, cans of tomatoes, black pepper, Italian seasoning, seasoned salt, paprika, and bay leaves. Stir and allow the mixture to boil.

Turn the heat down to low, then cover the pot with the lid and simmer the mixture for about 20 minutes.

Add the uncooked noodles, then stir until well combined.

Cover the pot again, then simmer everything for 15 to 20 minutes. Make sure to stir from time to time.

Remove the pot from the heat, then stir in the cheese and let it completely melt.

Sprinkle freshly chopped parsley on top to garnish.

Serve right away. Enjoy!

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

Slow-cooked to perfection for 8 hours, this Chicken Pot Pie is what you just might need today! I can’t think of any reason why you shouldn’t give this recipe a try. It is insanely delicious! Serve it with a biscuit on top, and you have yourself a meal to remember. Enjoy!

Ingredients:

1 ½ c carrots, chopped

1 tsp paprika

1 tsp dried oregano

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

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

1 ½ c frozen peas

1 can (15 oz.) of corn

1 yellow onion, chopped

1 ½ c celery, chopped

¼ c fresh parsley leaves, chopped

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

1 tsp kosher salt

1 tsp ground black pepper

1 c chicken stock

Directions:

In a slow cooker, add oregano, onion, chicken stock, celery, chicken soup, salt, pepper, parsley, and carrots. Stir everything until well incorporated.

Place the chicken breasts over the mixture in the slow cooker. Toss them until fully covered.

Cover and seal the slow cooker, then cook everything for about 8 hours on a low setting.
30 minutes before the cooking time ends, remove the chicken from the slow cooker. Use two forks to shred them into small pieces.

Put the shredded chicken back into the slow cooker together with the peas and corn. Stir everything until well combined.

Cover and seal the slow cooker again, then cook for 30 more minutes.

Top each serving with a biscuit.

Serve right away. Enjoy!

Notes:

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

Nutrition Facts:

Calories: 386

Slow Cooker Chicken Pot Pie

Rebecca Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings Slow-cooked to perfection for 8 hours, this 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: 386 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

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

Instructions

In a slow cooker, add oregano, onion, chicken stock, celery, chicken soup, salt, pepper, parsley, and carrots. Stir everything until well incorporated.

Place the chicken breasts over the mixture in the slow cooker. Toss them until fully covered.

Cover and seal the slow cooker, then cook everything for about 8 hours on a low setting.
30 minutes before the cooking time ends, remove the chicken from the slow cooker. Use two forks to shred them into small pieces.

Put the shredded chicken back into the slow cooker together with the peas and corn. Stir everything until well combined.

Cover and seal the slow cooker again, then cook for 30 more minutes.

Top each serving with a biscuit.

Serve right away. Enjoy!

Notes

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

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 4 Servings

The incredible flavors in this Chicken Marsala will surely make your every meal amazing! It will only take you 35 minutes to prep and cook this spectacular dish. A must-try that the entire family is going to love. Enjoy!

Ingredients:

2 tablespoons unsalted butter

2 tablespoons olive oil

8 ounces cremini mushrooms, sliced

1 1/4 c dry Marsala wine

1/3 c heavy cream

1 teaspoon minced fresh oregano (or a scant 1/2 teaspoon dried)

1 1/4 c unsalted chicken broth

1/3 c all-purpose flour

3 garlic cloves, minced (1 tablespoon)

1 1/2 teaspoon cornstarch whisked with 1 tablespoon chicken broth (in a small bowl until well combined)

2 (10-11 ounces) boneless, skinless chicken breasts, butterflied and halved, pounded to an even thickness

1 teaspoon minced fresh thyme (or a scant 1/2 teaspoon dried)

Salt and freshly ground black pepper

1 tablespoon minced fresh parsley

Directions:

Place a saucepan pan on the stove and turn the heat to medium-high. Add the chicken broth and marsala wine, then stir until well blended. Allow the mixture to boil. Remove from the heat.

Turn the heat down to medium, then simmer the mixture for 15 minutes.

Sprinkle salt and pepper over the chicken. Coat each with flour.

Place the skillet on the stove and turn the heat to medium-high. Add 1 tablespoon of olive oil and 1 tablespoon of butter.

Add the chicken into the hot skillet, then sear each side for 10 minutes. Remove from the skillet and put them onto a clean plate. Cover them with foil to keep warm.

In the same skillet, add butter and olive oil again. Add the mushrooms and saute for a few minutes until soft.

Add garlic, then sauté for about a minute or until aromatic.

Transfer the mixture into the pan with the Marsala reduction together with oregano and thyme. Stir everything until well blended.

Put the pan back on the stove over medium heat. Simmer the mixture for a few minutes. Stir in the slurry until the texture becomes thick.

Remove the pan from the heat, then add salt, pepper, and heavy cream. Stir until well blended.

Add the chicken, then toss until fully coated with the delicious sauce.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Notes:

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

Add a bit of broth if the texture of the sauce becomes too thick.

Nutrition Facts:

Calories 448 Calories from Fat 216 Fat 24g37% Saturated Fat 10g63% Cholesterol 133mg44% Sodium 200mg9% Potassium 944mg27% Carbohydrates 11g4% Fiber 1g4% Sugar 3g3% Protein 33g66% Vitamin A 617IU12% Vitamin C 5mg6% Calcium 45mg5% Iron 2mg11%

Chicken Marsala

Rebecca Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 4 Servings The incredible flavors in this Chicken Marsala will surely make your every… General Recipes Chicken Marsala European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 448 calories 24 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 8 ounces cremini mushrooms, sliced
• 1 1/4 c dry Marsala wine
• 1/3 c heavy cream
• 1 teaspoon minced fresh oregano (or a scant 1/2 teaspoon dried)
• 1 1/4 c unsalted chicken broth
• 1/3 c all-purpose flour
• 3 garlic cloves, minced (1 tablespoon)
• 1 1/2 teaspoon cornstarch whisked with 1 tablespoon chicken broth (in a small bowl until well combined)
• 2 (10-11 ounces) boneless, skinless chicken breasts, butterflied and halved, pounded to an even thickness
• 1 teaspoon minced fresh thyme (or a scant 1/2 teaspoon dried)
• Salt and freshly ground black pepper
• 1 tablespoon minced fresh parsley

Instructions

Place a saucepan pan on the stove and turn the heat to medium-high. Add the chicken broth and marsala wine, then stir until well blended. Allow the mixture to boil. Remove from the heat.

Turn the heat down to medium, then simmer the mixture for 15 minutes.

Sprinkle salt and pepper over the chicken. Coat each with flour.

Place the skillet on the stove and turn the heat to medium-high. Add 1 tablespoon of olive oil and 1 tablespoon of butter.

Add the chicken into the hot skillet, then sear each side for 10 minutes. Remove from the skillet and put them onto a clean plate. Cover them with foil to keep warm.

In the same skillet, add butter and olive oil again. Add the mushrooms and saute for a few minutes until soft.

Add garlic, then sauté for about a minute or until aromatic.

Transfer the mixture into the pan with the Marsala reduction together with oregano and thyme. Stir everything until well blended.

Put the pan back on the stove over medium heat. Simmer the mixture for a few minutes. Stir in the slurry until the texture becomes thick.

Remove the pan from the heat, then add salt, pepper, and heavy cream. Stir until well blended.

Add the chicken, then toss until fully coated with the delicious sauce.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then place them in the fridge. Reheat for a few minutes before serving again. Add a bit of broth if the texture of the sauce becomes too thick.

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 36 Servings

These Easy Baked Meatballs are smothered in a delicious and rich sauce! In just 30 minutes, lunch or dinner will be awesome! Try this recipe

Ingredients:

For the Easy Baked Meatballs:

1/2 c freshly grated Parmesan cheese

1/2 c lukewarm water

1 tsp salt (less if you prefer, but meat loves salt)

3/4 c breadcrumbs

2 tsp garlic powder

2 tsp onion powder

1 and 1/2 tsp Italian seasoning

1 lb. ground beef

1/2 tsp ground black pepper

1 large Egg

For the Easy Marinara Sauce:

1 (28 oz.) can of crushed tomatoes

1 tsp sugar

2 cloves garlic, minced

1/4 tsp crushed red pepper flakes (optional)

Extra Parmesan cheese, for serving

1/2 tsp salt

3 tbsp olive oil

1 and 1/2 tsp Italian seasoning

Directions:

Prepare the oven and preheat it to 216 degrees C or 425 degrees F.

Line the inside of a baking sheet with parchment paper.

Add garlic powder, ground meat, egg, Italian seasoning, garlic, cheese, onion powder, breadcrumbs, salt, and pepper into a large mixing bowl. Whisk everything until well incorporated.

Gradually add water, then use your clean hands to mix everything until well incorporated. Form small meatballs out of the mixture. Place them onto the lined baking sheet and arrange them in a single layer.

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

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

Add the garlic into the pan, then sauté for about a minute or just until aromatic.

Add the tomatoes, red pepper flakes, salt, sugar, and seasoning. Sauté for a few minutes. Simmer for 10 minutes while stirring.

Add the meatballs into the sauce, then toss until fully coated.

Serve and enjoy!

Easy Baked Meatballs

Rebecca Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 36 Servings These Easy Baked Meatballs are smothered in a delicious and rich sauce!… General Recipes Easy Baked Meatballs European Print This

Serves: 36 Prep Time: 15 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Easy Baked Meatballs:
• 1/2 c freshly grated Parmesan cheese
• 1/2 c lukewarm water
• 1 tsp salt (less if you prefer, but meat loves salt)
• 3/4 c breadcrumbs
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 and 1/2 tsp Italian seasoning
• 1 lb. ground beef
• 1/2 tsp ground black pepper
• 1 large Egg
• For the Easy Marinara Sauce:
• 1 (28 oz.) can of crushed tomatoes
• 1 tsp sugar
• 2 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes (optional)
• Extra Parmesan cheese, for serving
• 1/2 tsp salt
• 3 tbsp olive oil
• 1 and 1/2 tsp Italian seasoning

Instructions

Prepare the oven and preheat it to 216 degrees C or 425 degrees F.

Line the inside of a baking sheet with parchment paper.

Add garlic powder, ground meat, egg, Italian seasoning, garlic, cheese, onion powder, breadcrumbs, salt, and pepper into a large mixing bowl. Whisk everything until well incorporated.

Gradually add water, then use your clean hands to mix everything until well incorporated. Form small meatballs out of the mixture. Place them onto the lined baking sheet and arrange them in a single layer.

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

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

Add the garlic into the pan, then sauté for about a minute or just until aromatic.

Add the tomatoes, red pepper flakes, salt, sugar, and seasoning. Sauté for a few minutes. Simmer for 10 minutes while stirring.

Add the meatballs into the sauce, then toss until fully coated.

Serve and enjoy!

Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 10 Servings

You can forget about the other meatloaf recipes because this one is the best out there! This Easy Meatloaf Recipe with Oatmeal is composed of very simple ingredients. Ready in just 1 hour and 15 minutes, you can expect perfection. Enjoy!

Ingredients:

2 tsp seasoned salt

4 to 6 tbsp ketchup for the top of the meatloaf

1/2 c ketchup

1/2 c BBQ sauce

2 lbs. of ground beef

2 large Eggs

2 c old-fashioned oatmeal

1/2 large yellow onion minced

Directions:

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

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

In a large bowl, add oatmeal, BBQ sauce, ground beef, minced garlic, eggs, seasoned salt, and ketchup. Use your clean hands to mix everything until well incorporated.

Move the meat mixture into the prepared baking dish and spread it evenly. Form the mixture into a loaf. Spread the ketchup over the meatloaf.

Place the baking dish in the preheated oven and bake the meatloaf for about 1 hour or until done.

Remove the meatloaf from the oven and allow it to rest for a few minutes at room temperature. Slice it into even servings.

Serve and enjoy!

Notes:

Feel free to use ground turkey for this recipe instead of ground beef.

I suggest using 90/10 ground beef for the meatloaf

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

This meatloaf can last up to 3 months in the freezer. Just make sure to put them in an airtight container.

Nutrition Facts:

Serving: 1g | Calories: 377 kcal | Carbohydrates: 20g | Protein: 30g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 828mg | Fiber: 1g | Sugar: 10g

Easy Meatloaf Recipe with Oatmeal

Rebecca Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 10 Servings You can forget about the other meatloaf recipes because this… General Recipes Easy Meatloaf Recipe with Oatmeal European Print This

Serves: 10 Prep Time: 15 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 377 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tsp seasoned salt
• 4 to 6 tbsp ketchup for the top of the meatloaf
• 1/2 c ketchup
• 1/2 c BBQ sauce
• 2 lbs. of ground beef
• 2 large Eggs
• 2 c old-fashioned oatmeal
• 1/2 large yellow onion minced

Instructions

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

Apply cooking spray to a 9x13-inch baking dish.

In a large bowl, add oatmeal, BBQ sauce, ground beef, minced garlic, eggs, seasoned salt, and ketchup. Use your clean hands to mix everything until well incorporated.

Move the meat mixture into the prepared baking dish and spread it evenly. Form the mixture into a loaf. Spread the ketchup over the meatloaf.

Place the baking dish in the preheated oven and bake the meatloaf for about 1 hour or until done.

Remove the meatloaf from the oven and allow it to rest for a few minutes at room temperature. Slice it into even servings.

Serve and enjoy!

Notes

Feel free to use ground turkey for this recipe instead of ground beef. I suggest using 90/10 ground beef for the meatloaf Place any leftovers in an airtight container, then place them in the fridge. They can last up to 3 to 4 days. Reheat for a few minutes before serving again. This meatloaf can last up to 3 months in the freezer. Just make sure to put them in an airtight container.

Prep Time: 15 mins | Cook Time: 2 hrs 30 mins | Total Time: 2 hrs 45 mins | Yield: 4 Servings

These Oven Baked St Louis Style Ribs never fail to make our every meal extra special! You can bake or grill them. Either way, they taste amazing! The ingredients in this recipe are very easy to find. No need for further introduction. Just know that you are in for a treat. Enjoy!

Ingredients:

1 c (or more if needed) Barbecue sauce of your choice

3-4 lbs. St Louis Ribs

For the Spice Rub:

1/2 teaspoon cayenne pepper

2 teaspoons black pepper

1 tablespoon garlic powder

1 tablespoon brown sugar

2 teaspoons dried oregano

1 tablespoon salt

2 tablespoons paprika

Directions:

In a mixing bowl, add all the ingredients for the marinade. Whisk everything until well incorporated. Sprinkle the mixture over the ribs, then rub each until fully coated. Marinate the ribs for at least 15 minutes or more.

Prepare the oven and preheat it to 175 degrees C or 350 degrees F. Put the rack in the center of the oven.

Wrap the ribs with aluminum foil, then place them onto a baking sheet.

Place the baking sheet in the preheated oven and bake the ribs for about 2 hours or until fork-tender.

Remove from the oven, then brush each rib with BBQ sauce. Put them back in the oven and bake for 20 more minutes or until done.

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

Serve and enjoy!

Notes:

To Grill the Ribs:

Repeat steps 1 and 3.

Prepare the grill and preheat it to 350 degrees F.

Place the ribs over the preheated grill and cook for about an hour.

Remove the cover, then brush each with BBQ sauce.

Cover and grill again for another 15 minutes. Repeat this process one more time.

Serve and enjoy!

Nutrition Facts:

Calories: 788, Fat: 41g, Saturated Fat: 8g, Cholesterol: 251mg, Sodium: 3568mg, Potassium: 1367mg, Carbohydrates: 33g, Fiber: 2g, Sugar: 24g, Protein: 67g, Vitamin A: 1955%, Vitamin C: 0.4%, Calcium: 119%, Iron: 4.5%

Oven Baked St Louis Style Ribs

Rebecca Prep Time: 15 mins | Cook Time: 2 hrs 30 mins | Total Time: 2 hrs 45 mins | Yield: 4 Servings These Oven Baked St Louis Style Ribs never… General Recipes Oven Baked St Louis Style Ribs European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 2 hrs 30 mins 2 hrs 30 mins

Nutrition facts: 788 calories 41 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c (or more if needed) Barbecue sauce of your choice
• 3-4 lbs. St Louis Ribs
• For the Spice Rub:
• 1/2 teaspoon cayenne pepper
• 2 teaspoons black pepper
• 1 tablespoon garlic powder
• 1 tablespoon brown sugar
• 2 teaspoons dried oregano
• 1 tablespoon salt
• 2 tablespoons paprika

Instructions

In a mixing bowl, add all the ingredients for the marinade. Whisk everything until well incorporated. Sprinkle the mixture over the ribs, then rub each until fully coated. Marinate the ribs for at least 15 minutes or more.

Prepare the oven and preheat it to 175 degrees C or 350 degrees F. Put the rack in the center of the oven.

Wrap the ribs with aluminum foil, then place them onto a baking sheet.

Place the baking sheet in the preheated oven and bake the ribs for about 2 hours or until fork-tender.

Remove from the oven, then brush each rib with BBQ sauce. Put them back in the oven and bake for 20 more minutes or until done.

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

Serve and enjoy!

 

Notes

To Grill the Ribs: Repeat steps 1 and 3. Prepare the grill and preheat it to 350 degrees F. Place the ribs over the preheated grill and cook for about an hour. Remove the cover, then brush each with BBQ sauce. Cover and grill again for another 15 minutes. Repeat this process one more time. Serve and enjoy!