Main Dish Recipes

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

cherly YIELDS: 12 | PREP TIME: 15 MINS | TOTAL TIME: 30 MINS Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin These amazing rolls will surely light… 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

cherly YIELDS: 4 | PREP TIME: 15 MINS | COOK TIME: 15 MINS | TOTAL TIME: 30 MINS Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin Perfectly… 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

cherly Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins | Servings: 4 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin Seafood… 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

cherly Prep: 20 minutes | Cook: 20 minutes | Ready in: 35 minutes | Servings: 4 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin If you love… 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

cherly Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Yield: 2 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin Best… 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: 5.0/5

( 1 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

cherly Prep Time: 10 mins | Cook Time: 1 hr 5 mins | Total Time: 1 hr 15 mins Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin… 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

cherly 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

cherly 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: 3.5/5

( 4 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.

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

Perfect for breakfast or after school snack. This Cast Iron Patty Melt is satisfying in every bite. Stuffed with simple yet flavorful sauce, patty, and cheese – this simple sandwich is an excellent grab-and-go breakfast for busy days.

Ingredients

2 large sweet onions, peeled, halved, and thinly sliced

8 tbsp unsalted butter, divided

1/3 c mayonnaise

2 tbsp ketchup

1/2 tsp yellow mustard

1/4 tsp garlic powder

1/4 tsp ground black pepper

4 Chop House by Holten Angus Sirloin Steak Burgers

8 slices thick-cut sourdough or rye bread

4 slices medium cheddar cheese

4 slices Swiss cheese

How to make Cast Iron Patty Melt

Step 1: Melt 2 tbsp butter in a large skillet over medium-low heat. Once melted, saute the onions while occasionally stirring over low heat for about 30 minutes or until golden and soft.

Step 2: To prepare the sauce, mix the mayonnaise, ketchup, mustard, garlic powder, and black pepper and set aside.

Step 3: Heat 2 tbsp butter in a large cast-iron skillet over medium-high heat. Cook the burger patties following the package direction. When done, remove the cooked patties from the skillet and wipe it clean.

Step 4: To assemble the sandwich: Spread on one side of each 8 slices of bread the sauce. Split the onions between the 4 slices and top individually with a burger patty, a slice of cheese, and a slice of bread.

Step 5: In a skillet, add 2 tbsp butter and heat over medium-low heat. Swirl the pan to coat evenly with the melted butter. Place the sandwiches and cook one side until golden brown. Add the rest of the 2 tbsp butter and cook the other side of the sandwiches. Move them around to coat with butter and continue to cook until golden brown.

Step 6: Once done, serve the sandwiches immediately. Enjoy!

Cast Iron Patty Melt

cherly Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 4 Perfect for breakfast or after school snack. This Cast Iron Patty Melt is… Main Dish Recipes Cast Iron Patty Melt European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 large sweet onions, peeled, halved, and thinly sliced
• 8 tbsp unsalted butter, divided
• 1/3 c mayonnaise
• 2 tbsp ketchup
• 1/2 tsp yellow mustard
• 1/4 tsp garlic powder
• 1/4 tsp ground black pepper
• 4 Chop House by Holten Angus Sirloin Steak Burgers
• 8 slices thick-cut sourdough or rye bread
• 4 slices medium cheddar cheese
• 4 slices Swiss cheese

Instructions

Step 1: Melt 2 tbsp butter in a large skillet over medium-low heat. Once melted, saute the onions while occasionally stirring over low heat for about 30 minutes or until golden and soft.

Step 2: To prepare the sauce, mix the mayonnaise, ketchup, mustard, garlic powder, and black pepper and set aside.

Step 3: Heat 2 tbsp butter in a large cast-iron skillet over medium-high heat. Cook the burger patties following the package direction. When done, remove the cooked patties from the skillet and wipe it clean.

Step 4: To assemble the sandwich: Spread on one side of each 8 slices of bread the sauce. Split the onions between the 4 slices and top individually with a burger patty, a slice of cheese, and a slice of bread.

Step 5: In a skillet, add 2 tbsp butter and heat over medium-low heat. Swirl the pan to coat evenly with the melted butter. Place the sandwiches and cook one side until golden brown. Add the rest of the 2 tbsp butter and cook the other side of the sandwiches. Move them around to coat with butter and continue to cook until golden brown.

Step 6: Once done, serve the sandwiches immediately. Enjoy!

Mouthwatering, top of my list Southern Hamburger Steak with savoury Mushroom Gravy. Not fussy, simple to prepare, and comes out awesome always!

Ingredients

Hamburger Steak Patties:

1 large egg

1/4 c bread crumbs

6 slice of bacon, cooked and chopped

1 tsp of seasoned salt

3 tbsp olive oil

1-1/2 lbs ground beef

1 large onion, diced

1 tsp garlic powder

1/2 tsp fresh black pepper

1 c all-purpose flour

Brown Onion Mushroom Gravy:

1 large onion, chopped

1 c of beef broth

1 c of water

1/4 c of all-purpose flour

1/4 tsp seasoning salt

1/4 tsp black pepper

1/2 tsp of Worcestershire sauce

1 tsp Gravy master (orange top)

2 c of freshly sliced mushrooms

How to make Southern Hamburger Steaks with Onion Mushroom Gravy

Step 1: Combine the patty ingredients aside from the flour and olive oil in a large bowl. Mix well and make about 4 to 6 hamburger patties with the same sizes.

Step 2: Dip the patties in the flour until all sides are well coated.

Step 3: Heat olive oil in a large semi-deep cooking skillet. Once hot, add and cook the patties until both sides are brown. Remove the cooked patties and set aside. Reserve the drippings for the gravy.

Step 4: Saute the sliced onions in the same pan with the drippings. Add a tbsp water and cook over medium heat, seldom stirring, until a bit caramelized.

Step 5: Mix the beef broth, water, 1/4 cup of flour, seasoning salt, pepper, Worcestershire, and gravy master in a medium-sized bowl until incorporated. Pour this into the pan with the onions. Constantly stir until thickened.

Step 6: Place the cooked hamburger steak back into the skillet and flip several times until both sides are coated with gravy.

Step 7: Add in the sliced mushrooms and continue to simmer over low heat for about 20 minutes more. Flip every 5 minutes to keep the patties well coated.

Step 8: Once done, serve over buttered mashed potatoes. Enjoy!

Southern Hamburger Steaks with Onion Mushroom Gravy!

cherly Mouthwatering, top of my list Southern Hamburger Steak with savoury Mushroom Gravy. Not fussy, simple to prepare, and comes out awesome always! Ingredients Hamburger Steak Patties: 1 large egg 1/4… Main Dish Recipes Southern Hamburger Steaks with Onion Mushroom Gravy! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.5/5

( 2 voted )

Ingredients

• Hamburger Steak Patties:
• 1 large egg
• 1/4 c bread crumbs
• 6 slice of bacon, cooked and chopped
• 1 teaspoon of seasoned salt
• 3 tablespoons olive oil
• 1-1/2 pounds ground beef
• 1 large onion, diced
• 1 teaspoon garlic powder
• 1/2 teaspoons fresh black pepper
• 1 c all-purpose flour
• Brown Onion Mushroom Gravy:
• 1 large onion, chopped
• 1 c of beef broth
• 1 c of water
• 1/4 c of all-purpose flour
• 1/4 teaspoon seasoning salt
• 1/4 teaspoon black pepper
• 1/2 tablespoon of Worcestershire sauce
• 1 tablespoon Gravy master (orange top)
• 2 c of freshly sliced mushrooms

Instructions

Step 1: Combine the patty ingredients aside from the flour and olive oil in a large bowl. Mix well and make about 4 to 6 hamburger patties with the same sizes.

Step 2: Dip the patties in the flour until all sides are well coated.

Step 3: Heat olive oil in a large semi-deep cooking skillet. Once hot, add and cook the patties until both sides are brown. Remove the cooked patties and set aside. Reserve the drippings for the gravy.

Step 4: Saute the sliced onions in the same pan with the drippings. Add a tbsp water and cook over medium heat, seldom stirring, until a bit caramelized.

Step 5: Mix the beef broth, water, 1/4 cup of flour, seasoning salt, pepper, Worcestershire, and gravy master in a medium-sized bowl until incorporated. Pour this into the pan with the onions. Constantly stir until thickened.

Step 6: Place the cooked hamburger steak back into the skillet and flip several times until both sides are coated with gravy.

Step 7: Add in the sliced mushrooms and continue to simmer over low heat for about 20 minutes more. Flip every 5 minutes to keep the patties well coated.

Step 8: Once done, serve over buttered mashed potatoes. Enjoy!