Main Dish Recipes

The most over the top dessert you can try are these slutty brownies. You’ve got a nice, chewy chocolate cookie chip, Oreo cookies layer, and fudgy brownie on top! The recipe is the most indulgent brownie recipe in the world, 100 percent from scratch.

Ingredients:

For the Chocolate Chip Cookie Layer:

1 cup unsalted butter, melted and cooled

3/4 cup brown sugar

3/4 cup white sugar

2 large eggs

1 tsp vanilla extract

2 1/4 cups all-purpose flour

1/4 tsp salt

1 1/4 cups chocolate chips

For the Oreo Layer:

24 Oreo cookies

For the Brownie Layer:

2/3 cup unsalted butter cubed

8 oz semi-sweet chocolate* finely chopped

1 1/2 cups white sugar

3 large eggs

1/2 cup all-purpose flour

2 tbsp cocoa powder

1/2 tsp salt

Directions:

Preheat oven at about 350 degrees F (180 degrees C)

Line a 9×13 “parchment paper pan and leave an overhang around the edges.

For the Chocolate Chip Cookie Layer:

Place the Oreo cookies over the cookie dough and press them down slightly

Beat the eggs and the extract of vanilla.

Beat the flour and salt with the mixer at a low level.

Turn the mixer off and apply a rubber spatula or a wooden spoon to the chocolate chips.

Spoon the blend into the ready pot with a spatula and spread it easily.

For the Oreo Layer:

Place the Oreo cookies over the cookie dough and press them down slightly

For the Brownie Layer:

Add the chocolate and butter to a big heatproof container. Microwave on medium power for intervals of 45 seconds, stirring until melted in each.

On a separate pan, whisk the eggs and sugar together.

Whisk in the mixture of the chocolate into the egg.

Use a rubber spatula or wooden spoon, fold gently in the flour, cocoa powder, and salt.

Pour the brownie batter over the Oreo cookie sheet, then spread the top smooth as needed.

For Baking and Cooling:

Bake the brownies 50-55 minutes in the preheated oven, or until the inserted toothpick comes out dry or with a few moist crumbs. When you note that the top is smoking, cover with aluminum foil, and start to bake. Every 45 minutes I check my brownies first just in case.

Cool the brownies completely (at least 4 hours) before being sliced for clean, even cutting.

Place the leftovers in an airtight jar at room temperature for up to 4 days.

Note:

Dark chocolate can be replaced with semi-sweet chocolate. Still, I wouldn’t use more than 60% cocoa chocolate.

A 9×9 “saucepan can halve the recipe and make the baking time roughly the same or slightly longer.

Slutty Brownies

Rebecca The most over the top dessert you can try are these slutty brownies. You’ve got a nice, chewy chocolate cookie chip, Oreo cookies layer, and fudgy brownie on top! The… Main Dish Recipes Slutty Brownies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Chocolate Chip Cookie Layer:
• 1 cup unsalted butter, melted and cooled
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1 1/4 cups chocolate chips
• For the Oreo Layer:
• 24 Oreo cookies
• For the Brownie Layer:
• 2/3 cup unsalted butter cubed
• 8 oz semi-sweet chocolate* finely chopped
• 1 1/2 cups white sugar
• 3 large eggs
• 1/2 cup all-purpose flour
• 2 tbsp cocoa powder
• 1/2 tsp salt

Instructions

Preheat oven at about 350 degrees F (180 degrees C)

Line a 9x13 "parchment paper pan and leave an overhang around the edges.

For the Chocolate Chip Cookie Layer:

Place the Oreo cookies over the cookie dough and press them down slightly

Beat the eggs and the extract of vanilla.

Beat the flour and salt with the mixer at a low level.

Turn the mixer off and apply a rubber spatula or a wooden spoon to the chocolate chips.

Spoon the blend into the ready pot with a spatula and spread it easily.

For the Oreo Layer:

Place the Oreo cookies over the cookie dough and press them down slightly

For the Brownie Layer:

Add the chocolate and butter to a big heatproof container. Microwave on medium power for intervals of 45 seconds, stirring until melted in each.

On a separate pan, whisk the eggs and sugar together.

Whisk in the mixture of the chocolate into the egg.

Use a rubber spatula or wooden spoon, fold gently in the flour, cocoa powder, and salt.

Pour the brownie batter over the Oreo cookie sheet, then spread the top smooth as needed.

For Baking and Cooling:

Bake the brownies 50-55 minutes in the preheated oven, or until the inserted toothpick comes out dry or with a few moist crumbs. When you note that the top is smoking, cover with aluminum foil, and start to bake. Every 45 minutes I check my brownies first just in case.

Cool the brownies completely (at least 4 hours) before being sliced for clean, even cutting.

Place the leftovers in an airtight jar at room temperature for up to 4 days.

Note:

Dark chocolate can be replaced with semi-sweet chocolate. Still, I wouldn't use more than 60% cocoa chocolate.

A 9x9 "saucepan can halve the recipe and make the baking time roughly the same or slightly longer.

This recipe is one of my favorites, it can be kept conveniently at room temperature, lined with plastic wrap or tinfoil for 1-2 days. Though for prime freshness we tend to eat them the same day. Think of these as donuts, they typically sell old donuts at a discount price in the supermarkets, they ‘re still fine, but not at their best, the same goes for these Simple Pecan Sticky Buns.

Now, you may wonder if sticky buns are just glorified cinnamon rolls, but in fact, they are two distinct foods. Sticky buns are arranged in a baking dish, with a caramel glaze and toasted pecans. The buns are flipped over until the baking is complete so that the caramel glaze is on top.

Ingredients:

1 8 count tube crescent rolls

6 Tbs brown sugar

6 tsp water

3 Tbs butter

1/2 cup coarsely chopped pecans

Directions:

Preheat oven to 350. Spray a non-stick cooking spray with 6 count muffin tin and set aside.

Open and roll up each of your crescent rolls individually and cut 6 in half and 2 in thirds and set aside

Add 1 tbs of brown sugar, 1 tsp of water, 1/2 tbs butter, and about 1 tbs of pecans in each well of your muffin tin, only spread evenly in each well.

Place 2 of your half (one whole crescent in each wide tin side by side, then put the remaining 6 bits in the middle.

Bake in the oven about 15-20 minutes, brown and bubbling, then remove from the oven and place on the serving plate for 1-2 minutes.

Tip:

If you’re a fan of whole pecans, you can use them as well, instead of chopping them barely.

Switch instead, and use walnuts.

You can also use canned biscuits, although not the jumbo type, except if you use a muffin jumbo, they buff up too much in the pot, and the bread-to-sauce ratio is off.

Just let cool in the pan for 1-2 minutes or they’ll be more difficult to get out.

This recipe for a 12 count muffin tin can easily be doubled.

Easy Pecan Sticky Buns

Rebecca This recipe is one of my favorites, it can be kept conveniently at room temperature, lined with plastic wrap or tinfoil for 1-2 days. Though for prime freshness we tend… Main Dish Recipes Easy Pecan Sticky Buns European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 8 count tube crescent rolls
• 6 Tbs brown sugar
• 6 tsp water
• 3 Tbs butter
• 1/2 cup coarsely chopped pecans

Instructions

Preheat oven to 350. Spray a non-stick cooking spray with 6 count muffin tin and set aside.

Open and roll up each of your crescent rolls individually and cut 6 in half and 2 in thirds and set aside

Add 1 tbs of brown sugar, 1 tsp of water, 1/2 tbs butter, and about 1 tbs of pecans in each well of your muffin tin, only spread evenly in each well.

Place 2 of your half (one whole crescent in each wide tin side by side, then put the remaining 6 bits in the middle.

Bake in the oven about 15-20 minutes, brown and bubbling, then remove from the oven and place on the serving plate for 1-2 minutes.

Tip:

If you're a fan of whole pecans, you can use them as well, instead of chopping them barely.

Switch instead, and use walnuts.

You can also use canned biscuits, although not the jumbo type, except if you use a muffin jumbo, they buff up too much in the pot, and the bread-to-sauce ratio is off.

Just let cool in the pan for 1-2 minutes or they'll be more difficult to get out.

This recipe for a 12 count muffin tin can easily be doubled.

This recipe contains only five ingredients and takes a few minutes to make this recipe. The best thing about these tacos is they can be made ahead of time and frozen for later unbaked. Great for holiday parties and tailgating. My new favorite way of eating tacos is these Puffy Tacos, and it is so perfect. Dipped them in some sauce, ranch dip, and the two mixed. These tacos taste fantastic at room temperature straight out of the oven. The next day just reheats the remaining for lunch. It still tastes fantastic.

Ingredients:

1 lb ground beef

1 (1-oz) package taco seasoning

1 (10-oz) can of drained diced tomatoes and green chiles

⅔ cup of water

2 cups of shredded cheddar cheese

1 (17.3-oz) package of puff pastry, thawed

Directions:

Preheat oven at about 400 degrees F. Top two parchment-papered baking sheets then set aside.

Cook ground beef in a large skillet until it is no longer pink. Drain and drain. Attach seasoning with a taco, diced tomatoes and green chilies, and tea. Simmer on for five minutes. Set aside

Pastries: Unfold the pastry sheets. Slice each sheet into nine squares.

Arrange taco meat down the pastry squares diagonally in the middle. Sprinkle the shredded cheddar cheese with a few. Fold over the filling two opposite corners of each square, and press to seal the edges. Place on a baking sheet prepared.

Bake for 15-18 minutes, until dark brown. Serve dry, or at ambient temperature.

Note:

Be very patient when you make these. Assure proper ventilation is in place and do not allow the oil to get too hot. Sometimes, use a clean counter if you can’t get your hands on a tortilla press. You’ll also need the plastic to prevent the dough from sticking to the counter.

For these Puffy Taco Shells, you might use all of your favorite ingredients for a taco!

PUFFY TACOS

Rebecca This recipe contains only five ingredients and takes a few minutes to make this recipe. The best thing about these tacos is they can be made ahead of time and… Main Dish Recipes PUFFY TACOS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb ground beef
• 1 (1-oz) package taco seasoning
• 1 (10-oz) can of drained diced tomatoes and green chiles
• ⅔ cup of water
• 2 cups of shredded cheddar cheese
• 1 (17.3-oz) package of puff pastry, thawed

Instructions

Preheat oven at about 400 degrees F. Top two parchment-papered baking sheets then set aside.

Cook ground beef in a large skillet until it is no longer pink. Drain and drain. Attach seasoning with a taco, diced tomatoes and green chilies, and tea. Simmer on for five minutes. Set aside

Pastries: Unfold the pastry sheets. Slice each sheet into nine squares.

Arrange taco meat down the pastry squares diagonally in the middle. Sprinkle the shredded cheddar cheese with a few. Fold over the filling two opposite corners of each square, and press to seal the edges. Place on a baking sheet prepared.

Bake for 15-18 minutes, until dark brown. Serve dry, or at ambient temperature.

Note:

Be very patient when you make these. Assure proper ventilation is in place and do not allow the oil to get too hot. Sometimes, use a clean counter if you can't get your hands on a tortilla press. You'll also need the plastic to prevent the dough from sticking to the counter.

For these Puffy Taco Shells, you might use all of your favorite ingredients for a taco!

Here’s my favorite recipe for a quesadilla. These are crisp, tasty, and nutrition-filled chocks. And baking those quesadillas helps you to make many at once, so you can quickly and easily feed your hungry family!
For dinner, we ‘re big fans of quesadillas. We still love them more than tacos! I like stuffing them with cheese and potatoes, and sometimes even chicken, most of the time. I just love this, they ‘re so versatile.

I consider quesadillas a perfect way to sneak a few extra veggies into the baby. It’s not that they don’t know there are vegetables but they just don’t seem to mind somehow. I used courgettes, bell peppers, broccoli chopped, and asparagus, to name only a few. These are crisp, tasty, and nutrition-filled chocks. And baking those quesadillas helps you to make many at once, so you can quickly and easily feed your hungry family with nutritious food.

Ingredients:

4 (8 inches) tortillas

olive oil

8 ounces sliced mushrooms

1 cup shredded mozzarella

1 cup shredded cheddar

3 cups roughly chopped spinach

Directions:

Preheat oven at about 400 degrees F

In a microwave-safe container, put the mushrooms and microwave for 2 1/2 to 3 minutes to soften. Pick and harvest the mushrooms.

Brush the olive oil gently on one side of each tortilla, then put the oiled side down, on a baking sheet.

Distribute each tortilla evenly over half and fold the other half above it and spinach, mozzarella and cheddar.

Bake the tortilla approximately 6 minutes, then flip and cook for 6-7 minutes until the cheese melts and the tortilla is crispy.

Tips:

The quesadillas can be made several hours in advance by step 4; refrigerate until ready for baking. Cremini provides more color and a firmer texture for about the same cost as button mushrooms. Until slicing cut the rough end of the stems.

Serve your favorite salsa with it.

Baked Spinach Mushroom Quesadillas

Rebecca Here’s my favorite recipe for a quesadilla. These are crisp, tasty, and nutrition-filled chocks. And baking those quesadillas helps you to make many at once, so you can quickly and… Main Dish Recipes Baked Spinach Mushroom Quesadillas European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 (8 inches) tortillas
• olive oil
• 8 ounces sliced mushrooms
• 1 cup shredded mozzarella
• 1 cup shredded cheddar
• 3 cups roughly chopped spinach

Instructions

Preheat oven at about 400 degrees F

In a microwave-safe container, put the mushrooms and microwave for 2 1/2 to 3 minutes to soften. Pick and harvest the mushrooms.

Brush the olive oil gently on one side of each tortilla, then put the oiled side down, on a baking sheet.

Distribute each tortilla evenly over half and fold the other half above it and spinach, mozzarella and cheddar.

Bake the tortilla approximately 6 minutes, then flip and cook for 6-7 minutes until the cheese melts and the tortilla is crispy.

Tips:

The quesadillas can be made several hours in advance by step 4; refrigerate until ready for baking. Cremini provides more color and a firmer texture for about the same cost as button mushrooms. Until slicing cut the rough end of the stems.

Serve your favorite salsa with it

This Stuffed Pepper Casserole has all the wonderful aromas of regular stuffed peppers but turned inside out and made in one saucepan, minimizing the mess! Stuffed peppers have always been my favorite ever. The mixture of peppers, ground beef, and rice was just comfort to me growing up.

While this recipe for Stuffed Pepper Casserole is not short on ingredients, they are super easy to get and there is nothing special about this recipe. Usually, we packed our pantry and freezer with everything you need to make it possible! When the cravings for “stuffed pepper” set in, this is the perfect weekend meal.

Ingredients:

1 lb ground beef

1 green pepper diced

1 red pepper diced

1 medium onion diced

1 tsp oregano

Salt & pepper

3 cloves garlic minced

2 cups beef broth

1 15 oz can diced tomatoes

1 8 oz can tomato sauce

1 tbsp balsamic vinegar

1 cup long-grain white rice

1-2 cups Colby Monterey Jack cheese

Directions:

Put the sauce, peppers, oregano, salt, and pepper in a high-sided sauce and cook until the beef is pink and the vegetables are tender.

Add garlic and cook until aromatic for around 1 minute.

Stir and simmer the water, onions, tomato sauce, balsamic vinegar.

Add the rice and mix tenderly, and mostly soak the juices, cover with the rice, and cook 20-25 minutes.

Stir in 1 cup of cheese from the oven.

Fill with the rest of the cheese and cover to melt.

Serve as needed with chopped parsley.

Tips:

Use whatever color bell peppers you like, we prefer to use green and red, but have also used orange and yellow.

For this recipe we just want to use standard uncooked whole white rice, do not use rice immediately.

Either petite diced tomatoes or normal diced tomatoes can be used.

We love the flavor of the balsamic vinegar in the recipe, if you don’t have balsamic vinegar at hand, you can leave it out or sub for Worcestershire sauce or soy sauce.

Any cheese can be replaced by the Colby Monterey Jack, this has always been our preference to use wise flavor.

STUFFED PEPPER CASSEROLE

Rebecca This Stuffed Pepper Casserole has all the wonderful aromas of regular stuffed peppers but turned inside out and made in one saucepan, minimizing the mess! Stuffed peppers have always been… Main Dish Recipes STUFFED PEPPER CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb ground beef
• 1 green pepper diced
• 1 red pepper diced
• 1 medium onion diced
• 1 tsp oregano
• Salt & pepper
• 3 cloves garlic minced
• 2 cups beef broth
• 1 15 oz can diced tomatoes
• 1 8 oz can tomato sauce
• 1 tbsp balsamic vinegar
• 1 cup long-grain white rice
• 1-2 cups Colby Monterey Jack cheese

Instructions

Put the sauce, peppers, oregano, salt, and pepper in a high-sided sauce and cook until the beef is pink and the vegetables are tender.

Add garlic and cook until aromatic for around 1 minute.

Stir and simmer the water, onions, tomato sauce, balsamic vinegar.

Add the rice and mix tenderly, and mostly soak the juices, cover with the rice, and cook 20-25 minutes.

Stir in 1 cup of cheese from the oven.

Fill with the rest of the cheese and cover to melt.

Serve as needed with chopped parsley.

Tips:

Use whatever color bell peppers you like, we prefer to use green and red, but have also used orange and yellow.

For this recipe we just want to use standard uncooked whole white rice, do not use rice immediately.

Either petite diced tomatoes or normal diced tomatoes can be used.

We love the flavor of the balsamic vinegar in the recipe, if you don't have balsamic vinegar at hand, you can leave it out or sub for Worcestershire sauce or soy sauce.

Any cheese can be replaced by the Colby Monterey Jack, this has always been our preference to use wise flavor.

These Cheesy Baked Burritos are so simple for a busy weekend dinner. My family loves them, and I love how quickly they plan. The bubbly golden cheese on top is always a hit. Everyone wants the burrito smothered with most cheese on it. I can’t say I blame them.

One of the simplest recipes I’ve ever come across. Serve this during the meeting of family and/or friends, and get ready for questions about this recipe.

Ingredients:

1 tbsp. extra-virgin olive oil

1 onion, chopped

2 garlic cloves, minced

2 c. shredded rotisserie chicken

1 c. enchilada sauce

Juice of 1 lime

kosher salt

Freshly ground black pepper

can black beans, drained

2 c. cooked white rice

1 c. cheddar cheese, divided

1 c. Monterey Jack cheese

6 large flour tortillas

Sour cream, for serving (optional)

Hot sauce, for serving (optional)

Chopped cilantro, for serving (optional)

Directions:

Preheat oven at about 350 F.

Heat olive oil in a big, non-stick skillet over medium heat. Stir in onion and then sauté until soft. Stir in the garlic and cook for about 30 seconds, until fragrant. Add chicken and approximately 1/2 cup enchilada sauce, or until the chicken is completely covered. Add lime juice and stir in salt and pepper to taste.

Cook one burrito at a time, lay on a cutting board a tortilla, or a clean job service. To the center add a scoopful of each rice and beans. Attach the chicken mixture then cover each of the two kinds of cheese with a small handful. Reserve around 1⁄2 cup of total cheese before baking, to sprinkle on the burritos. Roll the burrito tightly and place them in a large saucepan. Repeat with tortillas left on.

Pour over the burritos the remaining enchilada sauce then sprinkle on top with the extra cheeses. Cover for about 15 minutes, before the cheese is melted.

If needed, garnish with cilantro and serve with sour cream and hot sauce.

Cheesy Baked Burritos

Rebecca These Cheesy Baked Burritos are so simple for a busy weekend dinner. My family loves them, and I love how quickly they plan. The bubbly golden cheese on top is… Main Dish Recipes Cheesy Baked Burritos European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 c. shredded rotisserie chicken
• 1 c. enchilada sauce
• Juice of 1 lime
• kosher salt
• Freshly ground black pepper
• can black beans, drained
• 2 c. cooked white rice
• 1 c. cheddar cheese, divided
• 1 c. Monterey Jack cheese
• 6 large flour tortillas
• Sour cream, for serving (optional)
• Hot sauce, for serving (optional)
• Chopped cilantro, for serving (optional)

Instructions

Preheat oven at about 350 F.

Heat olive oil in a big, non-stick skillet over medium heat. Stir in onion and then sauté until soft. Stir in the garlic and cook for about 30 seconds, until fragrant. Add chicken and approximately 1/2 cup enchilada sauce, or until the chicken is completely covered. Add lime juice and stir in salt and pepper to taste.

Cook one burrito at a time, lay on a cutting board a tortilla, or a clean job service. To the center add a scoopful of each rice and beans. Attach the chicken mixture then cover each of the two kinds of cheese with a small handful. Reserve around 1⁄2 cup of total cheese before baking, to sprinkle on the burritos. Roll the burrito tightly and place them in a large saucepan. Repeat with tortillas left on.

Pour over the burritos the remaining enchilada sauce then sprinkle on top with the extra cheeses. Cover for about 15 minutes, before the cheese is melted.

If needed, garnish with cilantro and serve with sour cream and hot sauce.

Roasted cauliflower is a fast and easy dish to produce. Cauliflower tastes nutty and lightly sweet when roasted. For some spice, we toss cauliflower florets in this spicy roasted cauliflower recipe with a generous amount of ancho chili powder, smoked paprika, onion powder, garlic powder, salt, and cayenne pepper. Use the maximum amount of cayenne for a spicy sauce, half the amount needed in the recycling for milder palates.

We use our basic roasted cauliflower method for this recipe, as this is also used to make our parmesan roasted cauliflower and this roasted buffalo. You can create a variety of variations in your kitchen once you know the basic form. For this recipe, we use bold spices such as ancho chili powder and smoked paprika, but you can make the cauliflower your own with your favorite spices or spice blends.

Ingredients:

1 (about 1 1/4 pounds) medium head cauliflower, cut into small florets

2 tbsp olive oil, grape seed oil or neutral-flavored oil

1/4 tsp fine sea salt

1 tsp ancho chili powder or use our homemade chili powder

1 tsp smoked paprika

1/2 tsp onion powder

1/2 tsp garlic powder

1/8 tsp to 1/4 teaspoon cayenne pepper

1 scallion, ends trimmed and finely sliced

2 to 3 lime or lemon wedges

Directions:

Heat oven at about 425 degrees F. Line a parchment paper baking sheet or a silicone baking mat — not necessarily lining the oven, but this helps with cleanup.

And in a big bowl, add the butter, salt and chili powder, smoked paprika, onions, garlic powder, and cayenne pepper to the cauliflower flowers. In the baking sheet add the seasoned flowers. Spread them out over the baker, looking down at as many flatter edges as they are.

Roast till the edges are crisp and crispy for 20 to 35 minutes, and the insides tender. Stir the cauliflower after 20 minutes, to promote even browning.

Serve tossed with the lime juice scallions and a squeeze.

Tips:

Any chili powder works for the recipe but we prefer to make sweet, fruity, and mild ancho chili powder. We do enjoy adding our homemade chili powder mix, which is full of flavor.

Smoked Paprika is made from dried, smoked peppered pimiento. It adds a fragrance and a dark smoky flavor. It is not usually hot (spicy) unless noted on the packaging and instead is mild and a bit sweet.

Chili Lime Roasted Cauliflower

Rebecca Roasted cauliflower is a fast and easy dish to produce. Cauliflower tastes nutty and lightly sweet when roasted. For some spice, we toss cauliflower florets in this spicy roasted cauliflower… Main Dish Recipes Chili Lime Roasted Cauliflower European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (about 1 1/4 pounds) medium head cauliflower, cut into small florets
• 2 tbsp olive oil, grape seed oil or neutral-flavored oil
• 1/4 tsp fine sea salt
• 1 tsp ancho chili powder or use our homemade chili powder
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/8 tsp to 1/4 teaspoon cayenne pepper
• 1 scallion, ends trimmed and finely sliced
• 2 to 3 lime or lemon wedges

Instructions

Heat oven at about 425 degrees F. Line a parchment paper baking sheet or a silicone baking mat — not necessarily lining the oven, but this helps with cleanup.

And in a big bowl, add the butter, salt and chili powder, smoked paprika, onions, garlic powder, and cayenne pepper to the cauliflower flowers. In the baking sheet add the seasoned flowers. Spread them out over the baker, looking down at as many flatter edges as they are.

Roast till the edges are crisp and crispy for 20 to 35 minutes, and the insides tender. Stir the cauliflower after 20 minutes, to promote even browning.

Serve tossed with the lime juice scallions and a squeeze.

Tips:

Any chili powder works for the recipe but we prefer to make sweet, fruity, and mild ancho chili powder. We do enjoy adding our homemade chili powder mix, which is full of flavor.

Smoked Paprika is made from dried, smoked peppered pimiento. It adds a fragrance and a dark smoky flavor. It is not usually hot (spicy) unless noted on the packaging and instead is mild and a bit sweet.

This easy meatloaf recipe is the favorite dinner meal for our family because it is packed with delicious flavors. The best part is that making it is easy, cheap, and can feed a bigger crowd. Simply put the meatloaf together, put it in the pan, and let the oven do all the work. As a result, the most stunning, tender, and juicy meal will be rewarded to you. This meatloaf recipe is simple and delicious and will quickly win you over. It’s so rich and tender, you won’t be getting enough of it. Serve it for a full meal alongside Crispy Roasted Potatoes, Creamy Mashed Potatoes, and Mac and Cheese Casserole.

Ingredients:

Meatloaf:

2 lbs ground beef (90% lean)

1 tsp dried parsley

1 tsp Italian seasoning

1/2 tsp ground paprika

1/4 tsp red pepper flakes

1 tbsp Worcestershire sauce

1/8 tsp ground black pepper

1/4 tsp Kosher salt

1 small onion (finely diced)

1 tbsp garlic (minced)

1 cup bread crumbs (plain)

1 cup milk

2 eggs (beaten)

1 cup cheddar cheese (shredded)

Meatloaf Glaze:

1/3 cup ketchup

1 tbsp tomato paste

3 tbsp brown sugar

1 tsp apple cider vinegar

2 tbsp sweet chili sauce

Directions:

Preheat the oven at about 400 F.

Cover with an aluminum foil on a rimmed baking sheet. Sprinkle lightly with oil then set aside

For Making the Meatloaf:

Combine all the ingredients of the meatloaf in the order, follow the list accordingly up to the crumbs. Stir well to combine, then add the milk and beat the egg. Stir till combined.

Stir in the cheddar cheese and mix well again, but do not overbeat.

Shape the beef mixture into a loaf form and put it on the baking sheet.

For Making the Meatloaf Glaze:

In a bowl, combine all of the Glaze ingredients until well combined and set aside. Brush the whole meatloaf with about half of the glaze.

Baking:

Transfer to the oven meatloaf and bake until the temperature inside of 160F for about 45 minutes.. Brush the remaining glaze all over the meatloaf surface and bake for another 15 minutes.

Once finished, let the meatloaf cool for 10-15 minutes before slicing and serving.

Rebecca This easy meatloaf recipe is the favorite dinner meal for our family because it is packed with delicious flavors. The best part is that making it is easy, cheap, and… Main Dish Recipes Homemade Meatloaf Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Meatloaf:
• 2 lbs ground beef (90% lean)
• 1 tsp dried parsley
• 1 tsp Italian seasoning
• 1/2 tsp ground paprika
• 1/4 tsp red pepper flakes
• 1 tbsp Worcestershire sauce
• 1/8 tsp ground black pepper
• 1/4 tsp Kosher salt
• 1 small onion (finely diced)
• 1 tbsp garlic (minced)
• 1 cup bread crumbs (plain)
• 1 cup milk
• 2 eggs (beaten)
• 1 cup cheddar cheese (shredded)
• Meatloaf Glaze:
• 1/3 cup ketchup
• 1 tbsp tomato paste
• 3 tbsp brown sugar
• 1 tsp apple cider vinegar
• 2 tbsp sweet chili sauce

Instructions

Preheat the oven at about 400 F.

Cover with an aluminum foil on a rimmed baking sheet. Sprinkle lightly with oil then set aside

For Making the Meatloaf:

Combine all the ingredients of the meatloaf in the order, follow the list accordingly up to the crumbs. Stir well to combine, then add the milk and beat the egg. Stir till combined.

Stir in the cheddar cheese and mix well again, but do not overbeat.

Shape the beef mixture into a loaf form and put it on the baking sheet.

For Making the Meatloaf Glaze:

In a bowl, combine all of the Glaze ingredients until well combined and set aside. Brush the whole meatloaf with about half of the glaze.

Baking:

Transfer to the oven meatloaf and bake until the temperature inside of 160F for about 45 minutes.. Brush the remaining glaze all over the meatloaf surface and bake for another 15 minutes.

Once finished, let the meatloaf cool for 10-15 minutes before slicing and serving.

Lasagna Roll-Ups blends the best of classic Lasagna but it’s so much easier to cook, bake faster and you can enjoy it right away-no time to pause. Lasagna rolls are make-ahead, convenient to the fridge, and reheat well. Lasagna ‘s finest meat sauce is also a ragu – a meat sauce of ground beef, tomato, marinara, and seasonings. We should not skimp on the ingredients and use a full pound of ground beef to fit this lasagna. You can either use a manufactured marinara or home-made marinara shop.

These Lasagna roll-ups are beefy, saucy, crispy and certainly fulfill the lasagna itch, but are much easier to serve. No more messy squares of lasagna fall apart as you try to get them out of the pan.

Ingredients:

12 lasagna noodles (follow instructions in the box)

16 oz ground beef 85% lean

24 oz marinara sauce

1/2 cup diced onion

3 garlic cloves minced

1 tsp of sea salt or to taste for red sauce

1/2 tsp of black pepper or to taste

1/2 tsp dried oregano

15 oz ricotta cheese

1 large egg

1/4 cup parmesan cheese shredded

3 cups mozzarella cheese shredded, divided

1/4 cup parsley chopped (add more to garnish)

Directions:

Preheat oven at about 375 degrees F. Cook noodles according to package instructions in a large pot of salted water, then drain and fill the pot with cold water to avoid the cooking process and prevent the noodles from sticking to each other.

Cook the ground beef over medium-high heat in a deep pan or dutch oven until it is no longer pink, breaking with a spatula (2 min). Attach onion and cook for 3 minutes until softened. Add garlic, 1 tsp of salt, 1/2 tsp of pepper and 1/2 tsp of oregano, then saute for a minute. Add marinara, bring the fire to a simmer, and shut off. Spread 1/2 cup meat sauce over a casserole tray.

Mix the ricotta, 1 egg, 1/4 cup parmesan cheese, 1 1/2 cup mozzarella, and 1/4 cup parsley in one wide bowling bowl. Stir well.

To avoid clutter, arrange noodles in a single layer over a large baking sheet. Spread over the top of each noodle 1/4 cup (1 ice cream scoop) of cheese mixture. Add a tbsp of meat soup into a strip down the middle of the noodle. Roll the noodles up and arrange them in a lined casserole dish.

Pour the remaining meat sauce over the tops of the roll-ups and sprinkle mozzarella cheese on the remaining 1 1/2 cups. Cover with foil to ensure the foil does not touch cheese (if your pan is on the shallow side, you can place toothpicks in rolls to protect the foil from cheese.

Bake for 40 minutes covered at 375 degrees F. Remove foil and broil for another 2-3 minutes or until cheese is slightly golden.

Lasagna Roll Ups Recipe

Rebecca Lasagna Roll-Ups blends the best of classic Lasagna but it’s so much easier to cook, bake faster and you can enjoy it right away-no time to pause. Lasagna rolls are… Main Dish Recipes Lasagna Roll Ups Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 12 lasagna noodles (follow instructions in the box)
• 16 oz ground beef 85% lean
• 24 oz marinara sauce
• 1/2 cup diced onion
• 3 garlic cloves minced
• 1 tsp of sea salt or to taste for red sauce
• 1/2 tsp of black pepper or to taste
• 1/2 tsp dried oregano
• 15 oz ricotta cheese
• 1 large egg
• 1/4 cup parmesan cheese shredded
• 3 cups mozzarella cheese shredded, divided
• 1/4 cup parsley chopped (add more to garnish)

Instructions

Preheat oven at about 375 degrees F. Cook noodles according to package instructions in a large pot of salted water, then drain and fill the pot with cold water to avoid the cooking process and prevent the noodles from sticking to each other.

Cook the ground beef over medium-high heat in a deep pan or dutch oven until it is no longer pink, breaking with a spatula (2 min). Attach onion and cook for 3 minutes until softened. Add garlic, 1 tsp of salt, 1/2 tsp of pepper and 1/2 tsp of oregano, then saute for a minute. Add marinara, bring the fire to a simmer, and shut off. Spread 1/2 cup meat sauce over a casserole tray.

Mix the ricotta, 1 egg, 1/4 cup parmesan cheese, 1 1/2 cup mozzarella, and 1/4 cup parsley in one wide bowling bowl. Stir well.

To avoid clutter, arrange noodles in a single layer over a large baking sheet. Spread over the top of each noodle 1/4 cup (1 ice cream scoop) of cheese mixture. Add a tbsp of meat soup into a strip down the middle of the noodle. Roll the noodles up and arrange them in a lined casserole dish.

Pour the remaining meat sauce over the tops of the roll-ups and sprinkle mozzarella cheese on the remaining 1 1/2 cups. Cover with foil to ensure the foil does not touch cheese (if your pan is on the shallow side, you can place toothpicks in rolls to protect the foil from cheese.

Bake for 40 minutes covered at 375 degrees F. Remove foil and broil for another 2-3 minutes or until cheese is slightly golden.

 

The cookies of all cookies. The best of the best. These irresistible Salted Caramel Chocolate Pecan Cookies are gooey, overstuffed, chunky, and chewy. These gorgeous wins the first place of the most sought after cookie of all time. My personal favorite – soft-baked, salty but sweet cookies.

Ingredients

1 ½ cups of unsalted butter, softened

1 cup of white sugar

1 ½ teaspoon of vanilla extract

3 ½ cups of all-purpose flour

½ teaspoon of salt

2 large eggs, lightly beaten

¾ cup of chopped toasted pecans

44 caramel candies

6 tablespoons of heavy whipping cream

coarse sea salt

1 (6 ounces) bag semisweet chocolate chips

1 tablespoon of vegetable oil

How to make Salted Caramel Chocolate Pecan Cookies

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Then, line 3 to 4 baking sheets with parchment paper.

Step 2: Using an electric mixer, beat the butter and sugar until pale and fluffy. Mix in the vanilla extract.

Step 3: Adjust the speed of your mixer to low and gradually beat in the flour and half teaspoon of salt.

Step 4: Now, press the dough in plastic wrap and roll into 1 1/2-inch ball.

Step 5: Put the beaten eggs in a small dish and the pecans in another dish. Then, dip the dough into the beaten eggs first and roll them in pecans.

Step 6: Line the dredged balls on the greased baking sheets and press the middle of each dough with your thumb.

Step 7: Place inside the preheated oven and bake for 10 minutes. And with a spoon, press the cookies again, the, return in the oven and bake for 10 minutes more until golden.

Step 8: Remove the cookies from the oven and cool on wire racks.

Step 9: Meanwhile, in a small saucepan, combine the caramels and heavy cream. Cook for 4 to 6 minutes over low heat while stirring constantly until the caramels are melted and smooth.

Step 10: Spoon the mixture into the cookie thumbprint. Then, sprinkle with sea salt.

Step 11: Lastly, microwave the chocolate chips for about 1 to 3 minutes with 15 seconds interval. Stir in the oil. And drizzle over the cookies.

Salted Caramel Chocolate Pecan Cookies

Rebecca The cookies of all cookies. The best of the best. These irresistible Salted Caramel Chocolate Pecan Cookies are gooey, overstuffed, chunky, and chewy. These gorgeous wins the first place of… Main Dish Recipes Salted Caramel Chocolate Pecan Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 ½ cups of unsalted butter, softened
• 1 cup of white sugar
• 1 ½ teaspoon of vanilla extract
• 3 ½ cups of all-purpose flour
• ½ teaspoon of salt
• 2 large eggs, lightly beaten
• ¾ cup of chopped toasted pecans
• 44 caramel candies
• 6 tablespoons of heavy whipping cream
• coarse sea salt
• 1 (6 ounces) bag semisweet chocolate chips
• 1 tablespoon of vegetable oil

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Then, line 3 to 4 baking sheets with parchment paper.

Step 2: Using an electric mixer, beat the butter and sugar until pale and fluffy. Mix in the vanilla extract.

Step 3: Adjust the speed of your mixer to low and gradually beat in the flour and half teaspoon of salt.

Step 4: Now, press the dough in plastic wrap and roll into 1 1/2-inch ball.

Step 5: Put the beaten eggs in a small dish and the pecans in another dish. Then, dip the dough into the beaten eggs first and roll them in pecans.

Step 6: Line the dredged balls on the greased baking sheets and press the middle of each dough with your thumb.

Step 7: Place inside the preheated oven and bake for 10 minutes. And with a spoon, press the cookies again, the, return in the oven and bake for 10 minutes more until golden.

Step 8: Remove the cookies from the oven and cool on wire racks.

Step 9: Meanwhile, in a small saucepan, combine the caramels and heavy cream. Cook for 4 to 6 minutes over low heat while stirring constantly until the caramels are melted and smooth.

Step 10: Spoon the mixture into the cookie thumbprint. Then, sprinkle with sea salt.

Step 11: Lastly, microwave the chocolate chips for about 1 to 3 minutes with 15 seconds interval. Stir in the oil. And drizzle over the cookies.