Main Dish Recipes

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 8 to 10 Servings

This Hot Crab Dip is super easy to prepare and bake! Begin by preheating your oven and the rest is easy! With about 10 servings, this dish is perfect for a simple family dinner! Just follow these easy steps for they will guide you to perfection! Ready in just half an hour. Enjoy!

Ingredients:

1 tbsp Worcestershire sauce

1 tbsp Tabasco sauce, or other hot sauce

1 1/2 tbsp lemon juice

1/4 c mayonnaise

1/4 c minced onion

1/4 c sour cream

1 lb. jumbo lump crab, picked over for shells

1/2 tsp freshly ground pepper

8 oz. cream cheese, at room temperature

1 garlic clove, minced

1/2 tsp kosher salt

1 c grated pepper jack cheese

1 c grated sharp cheddar cheese

Directions:

Prepare the oven and preheat it to 325 degrees F.

Add sour cream, cream cheese, and mayonnaise into a large mixing bowl. Beat a few times until well blended.

Add salt, pepper, pepper jack, Tabasco, lemon juice, garlic, onion, and cheddar cheese. Stir everything until well incorporated.

Add the crab, then stir until well blended.

Move the mixture into a baking dish and spread it evenly.

Place the baking dish in the preheated oven and bake the Hot Crab Dip for about 20 to 25 minutes or until the top turns golden brown. Remove from the oven.

Serve right away with veggies, crostini, or crackers. Enjoy!

Notes:

Feel free to make this ahead of time. Cover it with foil, then place it in the fridge. Bake the next day.

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving: 10g, calories: 320 kcal, carbohydrates: 2g, protein: 19g, fat: 25g, saturated fat: 12g, cholesterol: 89mg, sodium: 988mg, potassium: 214mg, fiber: 0g, sugar: 1g, vitamin a: 690IU, vitamin c: 7mg, calcium: 271mg, iron: 0.8mg

The Very Best Hot Crab Dip

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 8 to 10 Servings This Hot Crab Dip is super easy to prepare and… Main Dish Recipes The Very Best Hot Crab Dip European Print This

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

Nutrition facts: 320 calories 25 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp Worcestershire sauce
• 1 tbsp Tabasco sauce, or other hot sauce
• 1 1/2 tbsp lemon juice
• 1/4 c mayonnaise
• 1/4 c minced onion
• 1/4 c sour cream
• 1 lb. jumbo lump crab, picked over for shells
• 1/2 tsp freshly ground pepper
• 8 oz. cream cheese, at room temperature
• 1 garlic clove, minced
• 1/2 tsp kosher salt
• 1 c grated pepper jack cheese
• 1 c grated sharp cheddar cheese

Instructions

Prepare the oven and preheat it to 325 degrees F.

Add sour cream, cream cheese, and mayonnaise into a large mixing bowl. Beat a few times until well blended.

Add salt, pepper, pepper jack, Tabasco, lemon juice, garlic, onion, and cheddar cheese. Stir everything until well incorporated.

Add the crab, then stir until well blended.

Move the mixture into a baking dish and spread it evenly.

Place the baking dish in the preheated oven and bake the Hot Crab Dip for about 20 to 25 minutes or until the top turns golden brown. Remove from the oven.

Serve right away with veggies, crostini, or crackers. Enjoy!

Notes

Feel free to make this ahead of time. Cover it with foil, then place it in the fridge. Bake the next day. Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

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

This Easy Vegetable Soup is just pure love! It is total comfort food for the entire family. You can cook it with a slow cooker or on the stove with a pot. It is perfect either way! Give it a try now!

Ingredients:

4 c Vegetable Broth

2 tsp Italian Seasoning

½ tsp Paprika

1 15 oz. Can Corn

2 tsp Garlic Powder

Salt & Pepper to taste

1 15 oz. Can Tomato Sauce

1 16 oz. Bag Frozen Mixed Vegetables

1 15 oz. Can Diced Tomatoes

3 Medium Russett Potatoes

2-3 Drops of Hot Sauce (Such as Tabasco or Cholula), Optional

½ Yellow Onion, finely diced

1 tbsp Olive Oil, FOR STOVETOP METHOD ONLY

Directions:

Slow Cooker Method:

Place the potatoes under running water and remove any dirt. Slice them into small cuts.

Put the potato slices into a 6-quart slow cooker. Add the rest of the ingredients, then stir everything until well incorporated.

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

Top each serving with cheese.

Serve right away with bread or crackers. Enjoy!

Stovetop Method:

Follow step one.

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

Add the potatoes into the pot, then cook for about 3 minutes or until just brown. Make sure to stir them.

Add the rest of the ingredients into the pot, then stir everything until well incorporated.

Cover the pot with the lid, then let the mixture simmer for about 30 to 45 minutes or until the veggies are soft.

Remove from the heat and stir once again.

Serve right away. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving: 1Cup | Calories: 150 kcal

Easy Vegetable Soup

Rebecca Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings This Easy Vegetable Soup is just pure love! It is… Main Dish Recipes Easy Vegetable Soup European Print This

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

Nutrition facts: 150 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 c Vegetable Broth
• 2 tsp Italian Seasoning
• ½ tsp Paprika
• 1 15 oz. Can Corn
• 2 tsp Garlic Powder
• Salt & Pepper to taste
• 1 15 oz. Can Tomato Sauce
• 1 16 oz. Bag Frozen Mixed Vegetables
• 1 15 oz. Can Diced Tomatoes
• 3 Medium Russett Potatoes
• 2-3 Drops of Hot Sauce (Such as Tabasco or Cholula), Optional
• ½ Yellow Onion, finely diced
• 1 tbsp Olive Oil, FOR STOVETOP METHOD ONLY

Instructions

Slow Cooker Method:

Place the potatoes under running water and remove any dirt. Slice them into small cuts.

Put the potato slices into a 6-quart slow cooker. Add the rest of the ingredients, then stir everything until well incorporated.

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

Top each serving with cheese.

Serve right away with bread or crackers. Enjoy!

Stovetop Method:

Follow step one.

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

Add the potatoes into the pot, then cook for about 3 minutes or until just brown. Make sure to stir them.

Add the rest of the ingredients into the pot, then stir everything until well incorporated.

Cover the pot with the lid, then let the mixture simmer for about 30 to 45 minutes or until the veggies are soft.

Remove from the heat and stir once again.

Serve right away. Enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.

YIELDS: 12 | PREP TIME: 15 MINS | TOTAL TIME: 30 MINS

These amazing rolls will surely light up your day! They are perfect to eat for breakfast or pretty much any time of the day. Invite friends over and let them taste perfection! Have a good day everyone. Enjoy!

INGREDIENTS

FOR THE SAUCE:

2 cup chopped strawberries

2 tablespoon water

2 tablespoon granulated sugar

EGGROLLS:

2 (8-ounces) blocks cream cheese, softened

1/2 cup granulated sugar

1/2 cup sour cream

1 teaspoon pure vanilla extract

Pinch kosher salt

12 egg roll wrappers

Vegetable oil, for frying

Powdered sugar, for garnish

How to make Cheesecake Egg Rolls

Step 1: Add the strawberries, water, and sugar in a small saucepan over medium heat. Stir until incorporated. Simmer, stirring often. Cook for about 3 to 4 minutes or until thick and jammy. Once done, shift into a medium bowl. Set aside.

Step 2: Mix the cream cheese with sugar, sour cream, vanilla, and kosher salt in a large bowl. Beat with a hand mixer until completely mixed.

Step 3: On a clean surface, put the egg roll wrapper and make a diamond shape. Add a line of 3 tbsp cream cheese mixture in the middle and fold up the bottom half and fold in the sides tightly. Roll the wrapper gently and fold. Secure with a few drops of water.

Step 4: Heat oil in a large skillet over medium heat. The oil in the pan should reach an inch up the side of the pan. Once the oil begins to bubble, add in the egg rolls and fry for about a minute on each side or until golden. Put the cooked egg rolls on a plate lined with a paper towel and let them cool for a bit.

Step 5: Before serving, dust the egg rolls with powdered sugar and serve with strawberry sauce. Enjoy!

Cheesecake Egg Rolls

Rebecca YIELDS: 12 | PREP TIME: 15 MINS | TOTAL TIME: 30 MINS These amazing rolls will surely light up your day! They are perfect to eat for breakfast or pretty… Main Dish Recipes Cheesecake Egg Rolls European Print This

Serves: 12 Prep Time: 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• FOR THE SAUCE:
• 2 cup chopped strawberries
• 2 tablespoon water
• 2 tablespoon granulated sugar
• EGGROLLS:
• 2 (8-ounces) blocks cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract
• Pinch kosher salt
• 12 egg roll wrappers
• Vegetable oil, for frying
• Powdered sugar, for garnish

Instructions

Step 1: Add the strawberries, water, and sugar in a small saucepan over medium heat. Stir until incorporated. Simmer, stirring often. Cook for about 3 to 4 minutes or until thick and jammy. Once done, shift into a medium bowl. Set aside.

Step 2: Mix the cream cheese with sugar, sour cream, vanilla, and kosher salt in a large bowl. Beat with a hand mixer until completely mixed.

Step 3: On a clean surface, put the egg roll wrapper and make a diamond shape. Add a line of 3 tbsp cream cheese mixture in the middle and fold up the bottom half and fold in the sides tightly. Roll the wrapper gently and fold. Secure with a few drops of water.

Step 4: Heat oil in a large skillet over medium heat. The oil in the pan should reach an inch up the side of the pan. Once the oil begins to bubble, add in the egg rolls and fry for about a minute on each side or until golden. Put the cooked egg rolls on a plate lined with a paper towel and let them cool for a bit.

Step 5: Before serving, dust the egg rolls with powdered sugar and serve with strawberry sauce. Enjoy!

YIELDS: 4 | PREP TIME: 15 MINS | COOK TIME: 15 MINS | TOTAL TIME: 30 MINS

Perfectly coated shrimps that are fried to perfection. These crunchy pieces of shrimps are drizzled with a simple bang bang sauce. A sweet chilli sauce that just burst in the mouth! You will surely love every bite of these luscious shrimp! The name of the dish itself gives you a concrete idea on how it’s going to taste. Give it a try now. Enjoy!

INGREDIENTS

SHRIMP:

2 cup Panko Bread

2 tablespoon extra-virgin olive oil

1 teaspoon Garlic powder

Kosher Salt

Freshly ground black pepper

2 Large Egg

1 cup all-purpose flour

1 pound raw shrimp, peeled and deveined

Freshly chopped cilantro, for garnish

BANG BANG SAUCE:

2 tablespoon mayonnaise

2 tablespoon sweet chilli sauce

1 tablespoon sriracha

Juice of 1 lime

1 teaspoon honey

Kosher Salt

How to make Bang Bang Shrimp

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: Use parchment paper to line a large baking sheet.

Step 3: Combine the bread crumbs, oil, and garlic powder in a shallow dish and season with salt and pepper.

Step 4: Whisk the eggs in a different shallow dish.

Step 5: And add the flour in another bowl.

Step 6: Dip shrimps using tongs in the flour, then, in the egg, and in panko mixture. Place the coated shrimp on the prepared baking sheet. Do this for the remaining shrimps.

Step 7: Place inside the preheated oven and bake for about 13 to 15 minutes or until crispy and golden.

To make the Bang Bang Sauce:

Combine the mayonnaise, sweet chilli sauce, sriracha, lime juice, and honey in a medium bowl and season with salt and pepper.

Drizzle the shrimps with the bang bang sauce. Before serving, garnish with cilantro. Enjoy!

Bang Bang Shrimp

Rebecca YIELDS: 4 | PREP TIME: 15 MINS | COOK TIME: 15 MINS | TOTAL TIME: 30 MINS Perfectly coated shrimps that are fried to perfection. These crunchy pieces of shrimps… Main Dish Recipes Bang Bang Shrimp European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• SHRIMP:
• 2 cup Panko Bread
• 2 tablespoon extra-virgin olive oil
• 1 teaspoon Garlic powder
• Kosher Salt
• Freshly ground black pepper
• 2 Large Egg
• 1 cup all-purpose flour
• 1 pound raw shrimp, peeled and deveined
• Freshly chopped cilantro, for garnish
• BANG BANG SAUCE:
• 2 tablespoon mayonnaise
• 2 tablespoon sweet chilli sauce
• 1 tablespoon sriracha
• Juice of 1 lime
• 1 teaspoon honey
• Kosher Salt

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: Use parchment paper to line a large baking sheet.

Step 3: Combine the bread crumbs, oil, and garlic powder in a shallow dish and season with salt and pepper.

Step 4: Whisk the eggs in a different shallow dish.

Step 5: And add the flour in another bowl.

Step 6: Dip shrimps using tongs in the flour, then, in the egg, and in panko mixture. Place the coated shrimp on the prepared baking sheet. Do this for the remaining shrimps.

Step 7: Place inside the preheated oven and bake for about 13 to 15 minutes or until crispy and golden.

To make the Bang Bang Sauce:

Combine the mayonnaise, sweet chilli sauce, sriracha, lime juice, and honey in a medium bowl and season with salt and pepper.

Drizzle the shrimps with the bang bang sauce. Before serving, garnish with cilantro. Enjoy!

Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins | Servings: 4

Seafood lovers, this one is for you! Shrimp Boil Foil Packs – simple, excellent make-ahead dish, and unquestionably delicious with homemade Cajun seasoning.

Ingredients

1 lb raw jumbo shrimp, 21-25 count or similar (see note)

1 Andouille sausage, or chorizo (mild or spicy), sliced

2 ears corn, shucked and cut into quarters

1 lb baby red potatoes, halved, or larger potatoes cut into 1-inch pieces

1 1/2 tbsp Cajun seasoning, see note

2 tbsp olive oil

Garnishes (optional):

lemon, freshly squeezed

fresh parsley, minced

How to make Shrimp Boil Foil Packs

Step 1: Prepare the grill. Preheat it to 425 degrees F.

Step 2: Cook the potato chunks and corn. Boil for about 10 minutes. Once done, transfer onto a plate to cool.

Step 3: In the meantime, slice four 12 x 12-inch of foil. Arrange them, shiny side up on a work surface.

Step 4: Between each foil, evenly divide the shrimp, sausage, corn and potatoes. Pile and arrange them in the middle. Sprinkle over Cajun seasoning and drizzle with olive oil.

Step 5: Grab the 2 opposite edges of the foil and bring them together. Fold-down a half-inch to secure and roll up the remaining 2 edges and tightly seal. Make sure not to break the foil.

Step 6: On the grill or oven rack, put the packets seam-side up. Close the lid/door and cook for about 15 minutes or until the shrimps are pink and the potatoes are tender.

Step 7: Once done, take the packets out of the grill or oven and onto a serving plate. Open the seams to allow the steam escape.

Step 8: Before serving, garnish with lemon or parsley. Enjoy!

Notes:

For the shrimps, you can use 21 to 25 jumbo shrimps or 16 to 20 extra jumbo with tails on or off. Before use, ensure to fully thaw the shrimps.

You can make your own Cajun Seasoning. Simply combine the following ingredients in a small bowl.

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp dried thyme

1/4 tsp dried oregano

1/2 tsp cayenne

3/4 tsp kosher salt

1/2 tsp black pepper

This is perfect as a make-ahead dish. Assemble everything in foil packs, making sure that the potatoes and corn are cool and place in the fridge for up to 12 hours.

Nutrition Facts:

Amount Per Serving (1 packet) Calories 366Calories from Fat 126 | Fat 14g22% | Saturated Fat 3g15% | Cholesterol 300mg100% | Sodium 1454mg61% | Potassium 879mg25% | Carbohydrates 22g7% | Fiber 3g12% | Sugar 2g2% | Protein 37g74% | Vitamin A 1665IU33% | Vitamin C 9.7mg12% | Calcium 140mg14% | Iron 2.1mg12%

Shrimp Boil Foil Packs

Rebecca Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins | Servings: 4 Seafood lovers, this one is for you! Shrimp Boil Foil Packs – simple,… Main Dish Recipes Shrimp Boil Foil Packs European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 366 calories 14 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb raw jumbo shrimp, 21-25 count or similar (see note)
• 1 Andouille sausage, or chorizo (mild or spicy), sliced
• 2 ears corn, shucked and cut into quarters
• 1 lb baby red potatoes, halved, or larger potatoes cut into 1-inch pieces
• 1 1/2 tbsp Cajun seasoning, see note
• 2 tbsp olive oil
• Garnishes (optional):
• lemon, freshly squeezed
• fresh parsley, minced

Instructions

Step 1: Prepare the grill. Preheat it to 425 degrees F.

Step 2: Cook the potato chunks and corn. Boil for about 10 minutes. Once done, transfer onto a plate to cool.

Step 3: In the meantime, slice four 12 x 12-inch of foil. Arrange them, shiny side up on a work surface.

Step 4: Between each foil, evenly divide the shrimp, sausage, corn and potatoes. Pile and arrange them in the middle. Sprinkle over Cajun seasoning and drizzle with olive oil.

Step 5: Grab the 2 opposite edges of the foil and bring them together. Fold-down a half-inch to secure and roll up the remaining 2 edges and tightly seal. Make sure not to break the foil.

Step 6: On the grill or oven rack, put the packets seam-side up. Close the lid/door and cook for about 15 minutes or until the shrimps are pink and the potatoes are tender.

Step 7: Once done, take the packets out of the grill or oven and onto a serving plate. Open the seams to allow the steam escape.

Step 8: Before serving, garnish with lemon or parsley. Enjoy!

Notes

For the shrimps, you can use 21 to 25 jumbo shrimps or 16 to 20 extra jumbo with tails on or off. Before use, ensure to fully thaw the shrimps. You can make your own Cajun Seasoning. Simply combine the following ingredients in a small bowl. 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp dried thyme 1/4 tsp dried oregano 1/2 tsp cayenne 3/4 tsp kosher salt 1/2 tsp black pepper This is perfect as a make-ahead dish. Assemble everything in foil packs, making sure that the potatoes and corn are cool and place in the fridge for up to 12 hours.

Prep: 20 minutes | Cook: 20 minutes | Ready in: 35 minutes | Servings: 4

If you love chicken, you will surely enjoy this dish. The best Chicken Parmesan for busy days and busy bees like myself. Perfect alongside anything and comes out excellent whenever!

Ingredients

Marinara Sauce:

1 tablespoon olive oil

1/4 c finely chopped yellow onion

2 teaspoon garlic cloves, minced

1 (28 ounces) can crush Roma tomatoes

1/4 teaspoon dried oregano

2 fresh basil sprigs

salt and freshly ground black pepper

Chicken:

2 (8 ounces) boneless, skinless chicken breasts, butterflied and separated, and pounded to 1/2-inch thickness

2 ounces whole-milk mozzarella cheese, shredded (1/2 c)

2 ounces provolone cheese, shredded (1/2 c)

1 large egg

1 tablespoon all-purpose flour

1 1/2 ounces Parmesan cheese, finely shredded (1/2 c)

1/2 c Panko bread crumbs

1/2 teaspoon garlic powder

1/4 teaspoon dried oregano

1/3 c olive oil

1/4 c torn fresh basil

How to make The Best Chicken Parmesan

Step 1: To make the sauce, in a medium saucepan, heat a tbsp olive oil over medium-high heat.

Step 2: Once hot, add the onions in the pan and saute for about 2 minutes before adding in the garlic. Cook for 30 seconds more.

Step 3: Add the crushed tomatoes, 1/4 tsp salt, oregano, and 2 fresh basil sprigs into the pan. To taste, season with salt and pepper. Stir well.

Step 4: Simmer and adjust the heat to low. Continue to cook for 20 minutes, often stirring, until thickened. Take the basil out and remove the pan from the heat. Cover with lid.

Step 5: Meanwhile, lightly season the chicken with salt on each side. Allow sitting for about 10 minutes at room temperature.

Step 6: Before preheating the broiler, position first the oven rack about 4-inches from the broiler.

Step 7: Mix the flour and egg in a shallow dish until smooth.

Step 8: Toss the Parmesan cheese, Panko bread crumbs, garlic powder, oregano and 1/4 tsp pepper in a different shallow dish.

Step 9: Use paper towels to pat dry the chicken. Soak individually the chicken in the egg mixture, coating evenly both sides. Let the excess runoff and dip into the Parmesan mixture. Press the crumbs onto the chicken and make sure to coat well on each side.

Step 10: Place the coated chicken on a plate and do the same process with the rest of the chicken cutlets.

Step 11: Heat the olive oil in a 10-inch non-stick skillet over medium-high heat.

Step 12: Once hot and shimmering, add 2 pieces of the coated chicken cutlets and fry them for about 2 to 3 minutes without moving the pieces until the bottom is crispy and golden brown. Flip the chicken with tongs and cook the other side for another 2 to 3 minutes. The temperature of the chicken cutlets should reach 155 degrees F.

Step 13: Arrange the chicken cutlets on a baking sheet.

Step 14: In a small bowl, toss the mozzarella and provolone and sprinkle over the cutlets.

Step 15: Broil the chicken for about a minute or two until the cheese has melted.

Step 16: Serve immediately with 2 tbsp marinara sauce on top, and sprinkles of fresh basil. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 577Calories from Fat 324 | Fat 36g55% | Saturated Fat 10g63% | | Cholesterol 141mg47% | Sodium 848mg37% | Potassium 1085mg31% | Carbohydrates 24g8% | Fiber 4g17% | Sugar 10g11% | Protein 30g60% | Vitamin A 1060IU21% | Vitamin C 21.6mg26% | Calcium 408mg41% | Iron 4.1mg23%

The Best Chicken Parmesan

Rebecca Prep: 20 minutes | Cook: 20 minutes | Ready in: 35 minutes | Servings: 4 If you love chicken, you will surely enjoy this dish. The best Chicken Parmesan for… Main Dish Recipes The Best Chicken Parmesan European Print This

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

Nutrition facts: 577 calories 36 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Marinara Sauce:
• 1 tablespoon olive oil
• 1/4 c finely chopped yellow onion
• 2 teaspoon garlic cloves, minced
• 1 (28 ounces) can crush Roma tomatoes
• 1/4 teaspoon dried oregano
• 2 fresh basil sprigs
• salt and freshly ground black pepper
• Chicken:
• 2 (8 ounces) boneless, skinless chicken breasts, butterflied and separated, and pounded to 1/2-inch thickness
• 2 ounces whole-milk mozzarella cheese, shredded (1/2 c)
• 2 ounces provolone cheese, shredded (1/2 c)
• 1 large egg
• 1 tablespoon all-purpose flour
• 1 1/2 ounces Parmesan cheese, finely shredded (1/2 c)
• 1/2 c Panko bread crumbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/3 c olive oil
• 1/4 c torn fresh basil

Instructions

Step 1: To make the sauce, in a medium saucepan, heat a tbsp olive oil over medium-high heat.

Step 2: Once hot, add the onions in the pan and saute for about 2 minutes before adding in the garlic. Cook for 30 seconds more.

Step 3: Add the crushed tomatoes, 1/4 tsp salt, oregano, and 2 fresh basil sprigs into the pan. To taste, season with salt and pepper. Stir well.

Step 4: Simmer and adjust the heat to low. Continue to cook for 20 minutes, often stirring, until thickened. Take the basil out and remove the pan from the heat. Cover with lid.

Step 5: Meanwhile, lightly season the chicken with salt on each side. Allow sitting for about 10 minutes at room temperature.

Step 6: Before preheating the broiler, position first the oven rack about 4-inches from the broiler.

Step 7: Mix the flour and egg in a shallow dish until smooth.

Step 8: Toss the Parmesan cheese, Panko bread crumbs, garlic powder, oregano and 1/4 tsp pepper in a different shallow dish.

Step 9: Use paper towels to pat dry the chicken. Soak individually the chicken in the egg mixture, coating evenly both sides. Let the excess runoff and dip into the Parmesan mixture. Press the crumbs onto the chicken and make sure to coat well on each side.

Step 10: Place the coated chicken on a plate and do the same process with the rest of the chicken cutlets.

Step 11: Heat the olive oil in a 10-inch non-stick skillet over medium-high heat.

Step 12: Once hot and shimmering, add 2 pieces of the coated chicken cutlets and fry them for about 2 to 3 minutes without moving the pieces until the bottom is crispy and golden brown. Flip the chicken with tongs and cook the other side for another 2 to 3 minutes. The temperature of the chicken cutlets should reach 155 degrees F.

Step 13: Arrange the chicken cutlets on a baking sheet.

Step 14: In a small bowl, toss the mozzarella and provolone and sprinkle over the cutlets.

Step 15: Broil the chicken for about a minute or two until the cheese has melted.

Step 16: Serve immediately with 2 tbsp marinara sauce on top, and sprinkles of fresh basil. Enjoy!

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Yield: 2

Best serve with rice, roasted potatoes, or any veggies you desire. Super simple garlic brown sugar pork chops that you can make in a breeze! You got the flavours, the textures that snap in your mouth. This dish is a total catcher, a real keeper, and a must-have!

INGREDIENTS

2 Bone-in thick pork chops, about 1 inch thick

3 tbsp garlic minced

2 tbsp vegetable oil

4 tbsp butter

1/2 tsp red pepper flakes

3 tbsp brown sugar

salt and pepper

fresh parsley chopped

HOW TO MAKE GARLIC BROWN SUGAR PORK CHOPS

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: Ready the pork chops, season them with salt and pepper.

Step 3: In an oven-safe skillet or cast-iron, heat vegetable oil on medium-high heat. Once hot, add and sear the seasoned pork chops for about 3 minutes on every side. Remove the cooked pork chops and set aside.

Step 4: Using the same skillet, melt the butter over low heat and add in the garlic, brown sugar, red pepper. Mix until incorporated and simmer for about 2 to 3 minutes. Place the chops back into the skillet and coat with the sauce.

Step 5: Bake in the preheated oven for about 8 to 10 minutes or until the chop’s internal temperature reads 145 degrees F.

Step 6: Once done, remove the pork chops from the pan and allow to rest for at least 5 minutes. Before serving, garnish with fresh chopped parsley. Enjoy!

NOTES:

Use a baking dish if an oven-safe pan is not available.

Cut the cooking time about a minute or two if using thinner pork chops.

NUTRITION INFORMATION:

Amount Per Serving: Calories735 Total Fat54g Saturated Fat21g Trans Fat1g Unsaturated Fat28g Cholesterol193mg Sodium424mg Carbohydrates21g Fiber0g Sugar16g Protein41g

GARLIC BROWN SUGAR PORK CHOPS

Rebecca Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Yield: 2 Best serve with rice, roasted potatoes, or any veggies you desire. Super simple… Main Dish Recipes GARLIC BROWN SUGAR PORK CHOPS European Print This

Serves: 2 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 735 calories 54 fat

Rating: 3.5/5

( 2 voted )

Ingredients

• 2 Bone-in thick pork chops, about 1 inch thick
• 3 tbsp garlic minced
• 2 tbsp vegetable oil
• 4 tbsp butter
• 1/2 tsp red pepper flakes
• 3 tbsp brown sugar
• salt and pepper
• fresh parsley chopped

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: Ready the pork chops, season them with salt and pepper.

Step 3: In an oven-safe skillet or cast-iron, heat vegetable oil on medium-high heat. Once hot, add and sear the seasoned pork chops for about 3 minutes on every side. Remove the cooked pork chops and set aside.

Step 4: Using the same skillet, melt the butter over low heat and add in the garlic, brown sugar, red pepper. Mix until incorporated and simmer for about 2 to 3 minutes. Place the chops back into the skillet and coat with the sauce.

Step 5: Bake in the preheated oven for about 8 to 10 minutes or until the chop’s internal temperature reads 145 degrees F.

Step 6: Once done, remove the pork chops from the pan and allow to rest for at least 5 minutes. Before serving, garnish with fresh chopped parsley. Enjoy!

Notes

Use a baking dish if an oven-safe pan is not available. Cut the cooking time about a minute or two if using thinner pork chops.

Prep Time: 10 mins | Cook Time: 1 hr 5 mins | Total Time: 1 hr 15 mins

These Sticky Chicken Wings are definitely worth getting messy for! Flavorful, delicious, and always stands high above the rest. A must-try and a sure keeper!

Ingredients

2-3 lbs Chicken Wings drums and flats separated and wing tips removed (about 24-30 wing pieces)

1 tsp salt

1 tsp Garlic Powder

¼ tsp Black Pepper

Cooking Spray

Sticky barbecue sauce:

1½ c Plain Barbecue Sauce use your favourite brand

¼ c Brown Sugar

¼ c Honey

2 tbsp Ketchup

1 tsp Yellow Mustard

1 tsp Worcestershire Sauce

How to make Sticky Chicken Wings

Step 1: Prepare the oven. Preheat it to 375°F.

Step 2: Season with salt, garlic powder and pepper the chicken wings.

Step 3: Use cooking spray to lightly grease a baking sheet. Layer the chicken wings in a single layer and bake in the preheated oven for about 30 minutes.

Step 4: Take the chicken wings out of the oven. Use a clean baking sheet to line a cooling rack. Lightly grease with cooking spray and transfer the wings in a single layer, skin side up. Bake again for 15 minutes more.

To make the sauce:

Step 5: In a saucepan, add the barbecue sauce, brown sugar, honey, ketchup, mustard and Worcestershire sauce and cook over medium heat while stirring often. Simmer for several minutes or until the sugar has melted and the ingredients are well mixed.

Step 6: Adjust the heat to low and don’t forget to stir occasionally. Keep the sauce warm until ready to use.

Step 7: In a bowl, transfer about 3/4 of the sauce, reserving the remaining for serving.

Coat the wings with the barbecue sauce

Step 8: Once done, remove the wings from the oven and flip to expose the paler side. With a generous amount of the barbecue sauce, brush the wings and bake for 5 minutes more.

Step 9: Brush the other side of the wings with the sauce and bake for another 5 minutes.

Step 10: Sauce the wings for the last time but don’t flip and bake for 5 minutes more.

Step 11: Once done, transfer the wings on a platter and serve with the rest of the sauce. Enjoy!

Nutrition

Calories: 436kcal | Carbohydrates: 52g | Protein: 20g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 79mg | Sodium: 1264mg | Potassium: 374mg | Fiber: 1g | Sugar: 45g | Vitamin A: 336IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg

Sticky Chicken Wings

Rebecca Prep Time: 10 mins | Cook Time: 1 hr 5 mins | Total Time: 1 hr 15 mins These Sticky Chicken Wings are definitely worth getting messy for! Flavorful, delicious,… Main Dish Recipes Sticky Chicken Wings European Print This

Prep Time: 10 mins Cooking Time: 1 hr 5 mins 1 hr 5 mins

Nutrition facts: 436 calories 17 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2-3 lbs Chicken Wings drums and flats separated and wing tips removed (about 24-30 wing pieces)
• 1 tsp salt
• 1 tsp Garlic Powder
• ¼ tsp Black Pepper
• Cooking Spray
• Sticky barbecue sauce:
• 1½ c Plain Barbecue Sauce use your favourite brand
• ¼ c Brown Sugar
• ¼ c Honey
• 2 tbsp Ketchup
• 1 tsp Yellow Mustard
• 1 tsp Worcestershire Sauce

Instructions

Step 1: Prepare the oven. Preheat it to 375°F.

Step 2: Season with salt, garlic powder and pepper the chicken wings.

Step 3: Use cooking spray to lightly grease a baking sheet. Layer the chicken wings in a single layer and bake in the preheated oven for about 30 minutes.

Step 4: Take the chicken wings out of the oven. Use a clean baking sheet to line a cooling rack. Lightly grease with cooking spray and transfer the wings in a single layer, skin side up. Bake again for 15 minutes more.

To make the sauce:

Step 5: In a saucepan, add the barbecue sauce, brown sugar, honey, ketchup, mustard and Worcestershire sauce and cook over medium heat while stirring often. Simmer for several minutes or until the sugar has melted and the ingredients are well mixed.

Step 6: Adjust the heat to low and don’t forget to stir occasionally. Keep the sauce warm until ready to use.

Step 7: In a bowl, transfer about 3/4 of the sauce, reserving the remaining for serving.

Coat the wings with the barbecue sauce

Step 8: Once done, remove the wings from the oven and flip to expose the paler side. With a generous amount of the barbecue sauce, brush the wings and bake for 5 minutes more.

Step 9: Brush the other side of the wings with the sauce and bake for another 5 minutes.

Step 10: Sauce the wings for the last time but don’t flip and bake for 5 minutes more.

Step 11: Once done, transfer the wings on a platter and serve with the rest of the sauce. Enjoy!

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4 servings

Hearty, simple, delicious – this is by far the best Salisbury Steak I’ve ever made! With savoury mushroom-onion gravy, this dish is surely a huge hit.

Ingredients

Steak:

1 lb (454 g) ground beef

1/4 c (30 g) breadcrumbs

1 large egg

2 tsp (10 ml) Worcestershire sauce

1 tsp (5 ml) onion powder

1/2 tsp (2.5 ml) garlic salt

1/2 tsp (2.5 ml) mustard powder

1/4 tsp (1.25 ml) kosher salt

lots fresh ground black pepper, or to taste

1 tbsp (15 ml) cooking oil, for searing beef patties

Mushroom Gravy:

3 tbsp (30 g) butter

8 oz (227 g) mushrooms, sliced

1 medium onion, sliced

2 cloves garlic, minced

1/4-1/2 c (30-60 g) flour, depending on how thick you like your gravy

3 c (720 ml) broth (beef, chicken or vegetable)

kosher salt or sea salt, or to taste

black pepper to taste

How to make The Best Salisbury Steak with Mushroom-Onion Gravy

Step 1: Combine the beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic salt, mustard powder, salt, and black pepper in a large bowl. And make individual 4 oval patties.

Step 2: Heat oil in a large pan over medium-high heat. Once hot, add and cook the patties for about a minutes on both sides. Once done, remove the cooked patties from the pan.

Step 3: In the same pan, pour in the juices, add in the mushrooms, and cook for about 10 minutes over medium-high heat or until the onions are golden and the liquid from the mushrooms is gone.

Step 4: Then, add in the garlic and butter and continue to cook for a minute more.

Step 5: Add the flout into the pan and stir until no lumps. Pour half to a cup beef stock, whisking until well mixed.

Step 6: Adjust the heat to high and gradually pour in the rest of the broth. Whisk until incorporated. To taste, season with salt and pepper.

Step 7: When the gravy is boiling, adjust the heat to low and often stir until thickened. Simmer for 5 to 10 minutes more before you add back the Salisbury steak patties. Cook for another 5 to 10 minutes until the patties are cooked through, occasionally stirring the gravy around the steaks. If desired, season with more salt and pepper according to taste.

Step 8: Once done, serve the steaks with gravy on top of rice, or pasta, or mashed potatoes. Enjoy!

Nutrition

Calories: 480kcal | Carbohydrates: 19g | Protein: 25g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 142mg | Sodium: 1373mg | Potassium: 581mg | Fiber: 1g | Sugar: 4g | Vitamin A: 620IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 3.6mg

Best Salisbury Steak Recipe with Mushroom-Onion Gravy

Rebecca Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4 servings Hearty, simple, delicious – this is by far the best Salisbury Steak… Main Dish Recipes Best Salisbury Steak Recipe with Mushroom-Onion Gravy European Print This

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

Nutrition facts: 480 calories 33 fat

Rating: 5.0/5

( 2 voted )

Ingredients

• Steak:
• 1 lb (454 g) ground beef
• 1/4 c (30 g) breadcrumbs
• 1 large egg
• 2 tsp (10 ml) Worcestershire sauce
• 1 tsp (5 ml) onion powder
• 1/2 tsp (2.5 ml) garlic salt
• 1/2 tsp (2.5 ml) mustard powder
• 1/4 tsp (1.25 ml) kosher salt
• lots fresh ground black pepper, or to taste
• 1 tbsp (15 ml) cooking oil, for searing beef patties
• Mushroom Gravy:
• 3 tbsp (30 g) butter
• 8 oz (227 g) mushrooms, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1/4-1/2 c (30-60 g) flour, depending on how thick you like your gravy
• 3 c (720 ml) broth (beef, chicken or vegetable)
• kosher salt or sea salt, or to taste
• black pepper to taste

Instructions

Step 1: Combine the beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic salt, mustard powder, salt, and black pepper in a large bowl. And make individual 4 oval patties.

Step 2: Heat oil in a large pan over medium-high heat. Once hot, add and cook the patties for about a minutes on both sides. Once done, remove the cooked patties from the pan.

Step 3: In the same pan, pour in the juices, add in the mushrooms, and cook for about 10 minutes over medium-high heat or until the onions are golden and the liquid from the mushrooms is gone.

Step 4: Then, add in the garlic and butter and continue to cook for a minute more.

Step 5: Add the flout into the pan and stir until no lumps. Pour half to a cup beef stock, whisking until well mixed.

Step 6: Adjust the heat to high and gradually pour in the rest of the broth. Whisk until incorporated. To taste, season with salt and pepper.

Step 7: When the gravy is boiling, adjust the heat to low and often stir until thickened. Simmer for 5 to 10 minutes more before you add back the Salisbury steak patties. Cook for another 5 to 10 minutes until the patties are cooked through, occasionally stirring the gravy around the steaks. If desired, season with more salt and pepper according to taste.

Step 8: Once done, serve the steaks with gravy on top of rice, or pasta, or mashed potatoes. Enjoy!

Prep: 15 mins | Cook: 25 mins | Total: 40 mins | Servings: 4

Easy, quick, and pretty simple dinner dish for busy nights. Hamburger Steak with Onions and Gravy is one of my go-to because it takes a heartbeat to make and the ingredients are all pantry essential. Delicious, makes my mouth water always, and I need not worry about any leftovers!

Ingredients

1 lb ground beef

1 egg

¼ cup bread crumbs

⅛ tsp ground black pepper

½ tsp seasoned salt

½ tsp onion powder

½ tsp garlic powder

1 tsp Worcestershire sauce

1 tbsp vegetable oil

1 c thinly sliced onion

2 tbsp all-purpose flour

1 c beef broth

1 tbsp cooking sherry

½ tsp seasoned salt

How to make Hamburger Steak with Onions and Gravy

Step 1: Combine the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce in a large bowl. Make 8 individual balls and flatten them into patties.

Step 2: In a large skillet, heat the oil over medium heat. Once hot, add and fry the patties with onion for about 4 minutes on each side until nicely browned. Once done, take the patties out of the skillet and onto a plate. Keep them warm.

Step 3: In the same skillet, sprinkle flour over the onions. Use a fork to stir the flour. While stirring, scrape the beef bits off the bottom.

Step 4: Slowly mix the beef broth and sherry. Sprinkle over the seasoned salt. Continue to simmer for about 5 minutes over medium-low heat until the gravy has thickened.

Step 5: Adjust the heat to low and put the patties back into the skillet. Simmer for 15 minutes more, covered.

Nutrition Facts

Per Serving: 319 calories; protein 23.1g 46% DV; carbohydrates 13.5g 4% DV; fat 18.5g 29% DV; cholesterol 115.3mg 38% DV; sodium 597.2mg 24% DV.

Hamburger Steak with Onions and Gravy

Rebecca Prep: 15 mins | Cook: 25 mins | Total: 40 mins | Servings: 4 Easy, quick, and pretty simple dinner dish for busy nights. Hamburger Steak with Onions and Gravy… Main Dish Recipes Hamburger Steak with Onions and Gravy European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 319 calories 18.5 fat

Rating: 3.4/5

( 5 voted )

Ingredients

• 1 lb ground beef
• 1 egg
• ¼ cup bread crumbs
• ⅛ tsp ground black pepper
• ½ tsp seasoned salt
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 tsp Worcestershire sauce
• 1 tbsp vegetable oil
• 1 c thinly sliced onion
• 2 tbsp all-purpose flour
• 1 c beef broth
• 1 tbsp cooking sherry
• ½ tsp seasoned salt

Instructions

Step 1: Combine the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce in a large bowl. Make 8 individual balls and flatten them into patties.

Step 2: In a large skillet, heat the oil over medium heat. Once hot, add and fry the patties with onion for about 4 minutes on each side until nicely browned. Once done, take the patties out of the skillet and onto a plate. Keep them warm.

Step 3: In the same skillet, sprinkle flour over the onions. Use a fork to stir the flour. While stirring, scrape the beef bits off the bottom.

Step 4: Slowly mix the beef broth and sherry. Sprinkle over the seasoned salt. Continue to simmer for about 5 minutes over medium-low heat until the gravy has thickened.

Step 5: Adjust the heat to low and put the patties back into the skillet. Simmer for 15 minutes more, covered.