Main Dish Recipes

Prep time: 25 min | Cook: 50 min | Total: 1 hr 15 min | Servings: 12 | Yield: 12 servings

Lasagna has been my go-to. I am a huge fan and this version is what I am obsessing for days now! It is the creamiest, dreamiest, cheesiest lasagna I’ve ever tasted. This is worth raving about!

INGREDIENTS

9 lasagna noodles

½ cup butter

1 onion, chopped

1 clove garlic, minced

½ cup all-purpose flour

1 teaspoon salt

2 cups chicken broth

1 ½ cups milk

4 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon ground black pepper

2 cups ricotta cheese

2 cups cubed, cooked chicken meat

2 10 oz packages frozen chopped spinach, thawed and drained

1 tablespoon chopped fresh parsley

¼ cup grated Parmesan cheese for topping

HOW TO MAKE WHITE CHEESE CHICKEN LASAGNA

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Bring lightly salted water in a big pot to a boil. Place the noodles in the boiling water and cook for about 8 to 10 minutes.

Step 3: Melt the butter in a large saucepan over medium heat. Sautee the onion and garlic until tender. Then, stir in the flour and salt and simmer until the mixture is bubbly. Pour in the broth and milk. Stir constantly and continue to boil for a minute. Add in 2 cups of mozzarella cheese and 1/4 cup Parmesan cheese. Stir well before seasoning with basil, oregano, and ground black pepper. Then, remove from the heat and heat aside.

Step 4: Transfer 1/3 of the mixture in the bottom of a 9 x 13-inch baking dish and spread. Followed by 1/3 of the noodles, then, the ricotta and chicken. Top with 1/3 of the noodles, then, 1/3 of the sauce mixture, spinach, the rest of the 2 cups mozzarella cheese, and half a cup of Parmesan cheese.

Step 5: Layer the rest of the noodles on top of the cheese, then, evenly spread the sauce over the noodles. Sprinkle over the parsley and 1/4 cup of Parmesan cheese.

Step 6: Place inside the preheated oven and bake for about 35 to 40 minutes.

Nutrition Facts:

Per Serving: 368.9 calories; 77.1 mg cholesterol; 670.9 mg sodium; 23.7 g protein; 22.8 g carbohydrates

WHITE CHEESE CHICKEN LASAGNA

Rebecca Prep time: 25 min | Cook: 50 min | Total: 1 hr 15 min | Servings: 12 | Yield: 12 servings Lasagna has been my go-to. I am a huge fan and this version is what I am obsessing… Main Dish Recipes WHITE CHEESE CHICKEN LASAGNA European Print This

Serves: 12 Prep Time: 25 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 368.9 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 9 lasagna noodles
• ½ cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• ½ cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 ½ cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 10 oz packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• ¼ cup grated Parmesan cheese for topping

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Bring lightly salted water in a big pot to a boil. Place the noodles in the boiling water and cook for about 8 to 10 minutes.

Step 3: Melt the butter in a large saucepan over medium heat. Sautee the onion and garlic until tender. Then, stir in the flour and salt and simmer until the mixture is bubbly. Pour in the broth and milk. Stir constantly and continue to boil for a minute. Add in 2 cups of mozzarella cheese and 1/4 cup Parmesan cheese. Stir well before seasoning with basil, oregano, and ground black pepper. Then, remove from the heat and heat aside.

Step 4: Transfer 1/3 of the mixture in the bottom of a 9 x 13-inch baking dish and spread. Followed by 1/3 of the noodles, then, the ricotta and chicken. Top with 1/3 of the noodles, then, 1/3 of the sauce mixture, spinach, the rest of the 2 cups mozzarella cheese, and half a cup of Parmesan cheese.

Step 5: Layer the rest of the noodles on top of the cheese, then, evenly spread the sauce over the noodles. Sprinkle over the parsley and 1/4 cup of Parmesan cheese.

Step 6: Place inside the preheated oven and bake for about 35 to 40 minutes.

Prep time: 15 min | Cook: 30 min | Total: 45 min | Servings: 6 | Yield: 6 servings

This is the healthy and way better version of the good old greasy fries we enjoy to eat. It is roasted and not fried, the potatoes are coated with seasonings and cheese, and they are darn delicious! I am obsessed with this Oven Roasted Parmesan Potatoes. Every bite is perfect! Crunchy on the outside and creamy on the inside. These mouth-watering potatoes are pretty simple to prepare. A no fussy, delightfully cheesy potatoes for all ages! So good you’ll dig straight in.

INGREDIENTS

1 serving cooking spray

1 teaspoon vegetable oil, or as needed

2 tablespoons freshly grated Parmesan cheese

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon paprika

¼ teaspoon ground black pepper

2 pounds red potatoes, halved

1 tablespoon vegetable oil, or as needed

¼ cup sour cream

HOW TO MAKE OVEN ROASTED PARMESAN POTATOES

Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.

Step 2: With cooking spray, grease a 9 x 13-inch baking pan or cast-iron skillet. Drizzle about a teaspoon of cooking oil on the bottom of the pan.

Step 3: Place the Parmesan cheese, salt, garlic powder, paprika, and black pepper in a bowl. Mix well.

Step 4: Use a paper towel to absorb any moisture from the cut-side of the potatoes. Then, place them in a bowl and drizzle with one tablespoon of vegetable oil. Toss until the potatoes are lightly coated and sprinkle over with parmesan cheese mixture. Toss again to coat.

Step 5: Put cut-side down the potatoes onto the prepared baking pan.

Step 6: Place inside the preheated oven and bake for about 15 to 20 minutes. Then, flip the potatoes cut-side up and bake for another 15 to 20 minutes or until golden and crispy.

Step 7: Once done, remove from the oven and serve with sour cream. Enjoy!

Nutrition Facts:

Per Serving: 162.4 calories; 5.7 mg cholesterol; 233.6 mg sodium; 3.9 g protein; 24.9 g carbohydrates

OVEN ROASTED PARMESAN POTATOES ARE A CHEESY DELIGHT

Rebecca Prep time: 15 min | Cook: 30 min | Total: 45 min | Servings: 6 | Yield: 6 servings This is the healthy and way better version of the good old greasy fries we enjoy to eat. It is… Main Dish Recipes OVEN ROASTED PARMESAN POTATOES ARE A CHEESY DELIGHT European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 162.4 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 serving cooking spray
• 1 teaspoon vegetable oil, or as needed
• 2 tablespoons freshly grated Parmesan cheese
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon ground black pepper
• 2 pounds red potatoes, halved
• 1 tablespoon vegetable oil, or as needed
• ¼ cup sour cream

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.

Step 2: With cooking spray, grease a 9 x 13-inch baking pan or cast-iron skillet. Drizzle about a teaspoon of cooking oil on the bottom of the pan.

Step 3: Place the Parmesan cheese, salt, garlic powder, paprika, and black pepper in a bowl. Mix well.

Step 4: Use a paper towel to absorb any moisture from the cut-side of the potatoes. Then, place them in a bowl and drizzle with one tablespoon of vegetable oil. Toss until the potatoes are lightly coated and sprinkle over with parmesan cheese mixture. Toss again to coat.

Step 5: Put cut-side down the potatoes onto the prepared baking pan.

Step 6: Place inside the preheated oven and bake for about 15 to 20 minutes. Then, flip the potatoes cut-side up and bake for another 15 to 20 minutes or until golden and crispy.

Step 7: Once done, remove from the oven and serve with sour cream. Enjoy!

Prep time: 1 hr | Cook: 25 min | Additional: 2 hrs 35 min | Total: 4 hrs | Servings: 12 | Yield: 12 tarts

The pride of Portugal. These tartlets are like delicious art, they are so pretty to look at and the taste stands high above the rest! A delightful sweet pasty treat that is dangerously delicious!

INGREDIENTS

For the Dough:

1 cup all-purpose flour

¼ tsp kosher salt

⅓ cup of cold water

1 stick high-quality unsalted butter, fully softened, divided

For the Sugar Syrup:

¾ cup white sugar

¼ cup of water

1 tablespoon water

1 cinnamon stick (optional)

1 lemon, zested in large strips (optional)

For the Custard Base:

⅓ cup all-purpose flour

¼ teaspoon kosher salt

1 ½ cups milk

6 large egg yolks

1 teaspoon vanilla extract (optional)

HOW TO MAKE PORTUGUESE CUSTARD TARTS

Step 1: In a medium mixing bowl, add cold water, flour, and salt. Stir using a wooden spoon until it becomes a dough. It should be a sticky dough.  Add more flour or water if needed.

Step 2: Sprinkle flour on a flat surface. Place the dough and knead for 1 to 2 minutes then cover. Allow it to stand for at least 15 to 20 minutes.

Step 3: Roll the dough making a square which is 1/8-inch thick.

Step 4: Spread 1/3 of butter on top and leave a 1/2-inch border.

Step 5: Flip and fold in the center of the square.

Step 6: Sprinkle flour on top of each square. Roll the dough about 1/8-inch thick and spread another 1/3 of the butter on top. Fold it into three. Place inside the fridge to chill for at least 10 minutes.

Step 7: Spread the rest of the butter on top of the dough leaving a 1-inch border over the edge.

Step 8: In a pot, add in sugar, 1 tablespoon of water, lemon zest, and cinnamon. Allow it to boil on medium heat.

Step 9: Remove from heat when it reaches 100 degrees C.

Step 10: Ready the oven and preheat to 550 degrees F.

Step 11: Apply cooking spray in a 12-cup muffin tin.

Step 12: Add cold milk, salt, and flour into the pot. Put it back on the stove and turn the heat to medium until it becomes thick for 5 minutes.

Step 13: Remove from the heat and allow it to cool for 10 minutes.

Step 14: Add egg yolks into the milk mixture and whisk until well mixed. Add in vanilla extract and syrup.

Step 15: Unwrap the dough and slice into 12 pieces.

Step 16: Add 1 piece of the sliced dough into every muffin cup then use your thumb to press it in the middle. Fill each cup with 3/4 of the custard.

Step 17: Place inside the oven and bake for 12 minutes or until it becomes brown and caramelized.

Step 18: Remove from the oven and let it sit at room temperature until warm.

Step 19: Serve and enjoy!

Nutrition Facts:

Per Serving: 210 calories; 98 mg sodium; 25.2 g carbohydrates; 3.9 g protein; 10.6 g total fat; 125 mg cholesterol

PORTUGUESE CUSTARD TARTS (PASTEIS DE NATA)

Rebecca Prep time: 1 hr | Cook: 25 min | Additional: 2 hrs 35 min | Total: 4 hrs | Servings: 12 | Yield: 12 tarts The pride of Portugal. These tartlets are like delicious art, they are so pretty to look… Main Dish Recipes PORTUGUESE CUSTARD TARTS (PASTEIS DE NATA) European Print This

Serves: 12 Prep Time: 1 hr Cooking Time: 3 hrs 3 hrs

Nutrition facts: 210 calories 10.6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Dough:
• 1 cup all-purpose flour
• ¼ tsp kosher salt
• ⅓ cup of cold water
• 1 stick high-quality unsalted butter, fully softened, divided
• For the Sugar Syrup:
• ¾ cup white sugar
• ¼ cup of water
• 1 tablespoon water
• 1 cinnamon stick (optional)
• 1 lemon, zested in large strips (optional)
• For the Custard Base:
• ⅓ cup all-purpose flour
• ¼ teaspoon kosher salt
• 1 ½ cups milk
• 6 large egg yolks
• 1 teaspoon vanilla extract (optional)

Instructions

Step 1: In a medium mixing bowl, add cold water, flour, and salt. Stir using a wooden spoon until it becomes a dough. It should be a sticky dough.  Add more flour or water if needed.

Step 2: Sprinkle flour on a flat surface. Place the dough and knead for 1 to 2 minutes then cover. Allow it to stand for at least 15 to 20 minutes.

Step 3: Roll the dough making a square which is 1/8-inch thick.

Step 4: Spread 1/3 of butter on top and leave a 1/2-inch border.

Step 5: Flip and fold in the center of the square.

Step 6: Sprinkle flour on top of each square. Roll the dough about 1/8-inch thick and spread another 1/3 of the butter on top. Fold it into three. Place inside the fridge to chill for at least 10 minutes.

Step 7: Spread the rest of the butter on top of the dough leaving a 1-inch border over the edge.

Step 8: In a pot, add in sugar, 1 tablespoon of water, lemon zest, and cinnamon. Allow it to boil on medium heat.

Step 9: Remove from heat when it reaches 100 degrees C.

Step 10: Ready the oven and preheat to 550 degrees F.

Step 11: Apply cooking spray in a 12-cup muffin tin.

Step 12: Add cold milk, salt, and flour into the pot. Put it back on the stove and turn the heat to medium until it becomes thick for 5 minutes.

Step 13: Remove from the heat and allow it to cool for 10 minutes.

Step 14: Add egg yolks into the milk mixture and whisk until well mixed. Add in vanilla extract and syrup.

Step 15: Unwrap the dough and slice into 12 pieces.

Step 16: Add 1 piece of the sliced dough into every muffin cup then use your thumb to press it in the middle. Fill each cup with 3/4 of the custard.

Step 17: Place inside the oven and bake for 12 minutes or until it becomes brown and caramelized.

Step 18: Remove from the oven and let it sit at room temperature until warm.

Step 19: Serve and enjoy!

Prep time: 10 min | Cook: 1 hr 15 min | Total: 1 hr 25 min | Servings: 8 | Yield: 8 to 10 servings

I love to watch my loved-ones and guests enjoy the food that I prepare. It’s fulfilling to just sit back and watch them savor every bite. When I was younger I followed a lot of cooking shows. At an early age, I already know that I will grow up loving food. I travel for food, I cook every day, I search for new recipes, and I experiment. I have a long list of menus I treasure the most and one of them is this Calico Bean Casserole. It’s a breeze to make, it calls for simple ingredients like canned beans that are just sitting in my pantry. It’s so savory, all the amazing flavors just burst inside your mouth, and it is undeniably delicious!

INGREDIENTS

½ cup bacon, chopped

1 pound lean ground beef

1 15 oz can pork and beans

1 15 oz can kidney beans, drained

1 15 oz can butter beans

1 15 oz can lima beans, drained

½ cup ketchup

1 cup packed brown sugar

1 cup chopped onion

3 tablespoons white wine vinegar

1 teaspoon mustard powder

½ cup chopped celery

HOW TO MAKE CALICO BEAN CASSEROLE

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: In a large, deep skillet, add the bacon and ground beef.

Step 3: Cook until fairly brown over medium-high heat. Then, drain excess oil and set aside.

Step 4: Place the bacon, ground beef, pork and beans, kidney beans, butter beans, lima beans, ketchup, onion, vinegar, dry mustard, and celery in a four-quart casserole dish. Mix well.

Step 5: Put the casserole inside the preheated oven, covered, and bake for about an hour.

NOTE:

Double the recipe if you are feeding a crowd! It is so good your guest will love these delicious beans. Perfect for picnic or potlucks.

Nutrition Facts:

Per Serving: 434.5 calories; 38.2 mg cholesterol; 952.9 mg sodium; 22.3 g protein; 66.6 g carbohydrates

THIS CALICO BEAN CASSEROLE IS THE BEST THING YOU CAN MAKE WITH CANNED BEANS

Rebecca Prep time: 10 min | Cook: 1 hr 15 min | Total: 1 hr 25 min | Servings: 8 | Yield: 8 to 10 servings I love to watch my loved-ones and guests enjoy the food that I prepare.… Main Dish Recipes THIS CALICO BEAN CASSEROLE IS THE BEST THING YOU CAN MAKE WITH CANNED BEANS European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 1 hr 15 mins 1 hr 15 mins

Nutrition facts: 434.5 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ cup bacon, chopped
• 1 pound lean ground beef
• 1 15 oz can pork and beans
• 1 15 oz can kidney beans, drained
• 1 15 oz can butter beans
• 1 15 oz can lima beans, drained
• ½ cup ketchup
• 1 cup packed brown sugar
• 1 cup chopped onion
• 3 tablespoons white wine vinegar
• 1 teaspoon mustard powder
• ½ cup chopped celery

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: In a large, deep skillet, add the bacon and ground beef.

Step 3: Cook until fairly brown over medium-high heat. Then, drain excess oil and set aside.

Step 4: Place the bacon, ground beef, pork and beans, kidney beans, butter beans, lima beans, ketchup, onion, vinegar, dry mustard, and celery in a four-quart casserole dish. Mix well.

Step 5: Put the casserole inside the preheated oven, covered, and bake for about an hour.

NOTE:

Double the recipe if you are feeding a crowd! It is so good your guest will love these delicious beans. Perfect for picnic or potlucks.

Prep time: 15 min | Cook: 1 hr | Total: 1 hr 15 min | Servings: 8 | Yield: 8 servings

This healthy, gooey casserole is the ultimate comfort food. It is so good even your picky eaters will love it! A simple yet full of flavor dish to serve to your family for dinner or lunch. Excellent even if you store this in the fridge for up to three days! This super satisfying Broccoli-Cheese Casserole is loaded with goodness. One bite and you’ll fall head over heels! It’s fulfilling, it’s delicious, it’s perfect in every way!

INGREDIENTS

1 10.75 oz can condensed cream of mushroom soup

1 cup mayonnaise

1 egg, beaten

¼ cup onions, chopped

3 10 oz packages of frozen chopped broccoli

8 ounces shredded sharp Cheddar cheese

salt and pepper to taste

1 dash paprika

HOW TO MAKE AWESOME BROCCOLI-CHEESE CASSEROLE

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Then, grease a 9 x 13-inch baking dish with butter.

Step 3: Whisk the condensed soup, mayonnaise, egg, and onions in a medium mixing bowl.

Step 4: Place the frozen broccoli n a large mixing bowl or large stainless steel bowl. Separate the frozen broccoli pieces. Scrape the soup-mayonnaise mixture with a rubber spatula over the broccoli and mix well.

Step 5: Then, sprinkle the cheese on top and stir well.

Step 6: Spoon the mixture into the prepared baking dish and smooth the top.

Step 7: Season with salt and pepper to taste. And sprinkle with paprika.

Step 8: Place inside the preheated oven and bake for about 45 minutes to an hour.

NOTES:

For a good full flavor, use a sharp Cheddar Cheese.

For leftovers or if not ready to serve yet, keep the casserole in the baking dish. Cover if your baking dish comes with a lid and refrigerate for up to 3 days. Or store in an airtight container and freeze.

Nutrition Facts:

Per Serving: 386.7 calories; 63.5 mg cholesterol; 618.7 mg sodium; 11.3 g protein; 9.4 g carbohydrates

AWESOME BROCCOLI-CHEESE CASSEROLE

Rebecca Prep time: 15 min | Cook: 1 hr | Total: 1 hr 15 min | Servings: 8 | Yield: 8 servings This healthy, gooey casserole is the ultimate comfort food. It is so good even your picky eaters will… Main Dish Recipes AWESOME BROCCOLI-CHEESE CASSEROLE European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 386.7 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 10.75 oz can condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 egg, beaten
• ¼ cup onions, chopped
• 3 10 oz packages of frozen chopped broccoli
• 8 ounces shredded sharp Cheddar cheese
• salt and pepper to taste
• 1 dash paprika

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Then, grease a 9 x 13-inch baking dish with butter.

Step 3: Whisk the condensed soup, mayonnaise, egg, and onions in a medium mixing bowl.

Step 4: Place the frozen broccoli n a large mixing bowl or large stainless steel bowl. Separate the frozen broccoli pieces. Scrape the soup-mayonnaise mixture with a rubber spatula over the broccoli and mix well.

Step 5: Then, sprinkle the cheese on top and stir well.

Step 6: Spoon the mixture into the prepared baking dish and smooth the top.

Step 7: Season with salt and pepper to taste. And sprinkle with paprika.

Step 8: Place inside the preheated oven and bake for about 45 minutes to an hour.

NOTES:

For a good full flavor, use a sharp Cheddar Cheese.

For leftovers or if not ready to serve yet, keep the casserole in the baking dish. Cover if your baking dish comes with a lid and refrigerate for up to 3 days. Or store in an airtight container and freeze.

Prep: 35 mins | Cook: 10 mins | Additional: 4 hrs 15 mins | Total: 5 hrs | Servings: 12 | Yield: 1 7×11-inch dish

I love Tiramisu. It is rich and delicious without being overly sweet. The coffee and rum added a distinct flavor that you will make you crave for this dessert over and over again. The spongy texture, the creamy custard, and smooth whipped cream are to die for! Dust with cocoa for aesthetic and added goodness.

Ingredients

6 large egg yolks egg yolks

¾ cup white sugar

⅔ cup milk

1 ¼ cups heavy cream

½ teaspoon vanilla extract

1 pound mascarpone cheese, at room temperature

¼ cup strong brewed coffee, at room temperature

2 tablespoons rum

2 (3 ounce) packages ladyfinger cookies

1 tablespoon unsweetened cocoa powder

How to make Tiramisu

Step 1: Place the egg yolks and sugar in a medium saucepan. Whisk until incorporated. Add in the milk and whisk well. Cover the saucepan and cook over medium heat. Constantly stir until the mixture boils for about a minute. Then, remove from the heat and let the mixture cool for a bit before placing inside the fridge, tightly covered, to chill for an hour.

Step 2: Put the cream and vanilla in a medium bowl and beat until stiff peaks form.

Step 3: Add in the mascarpone into yolk mixture and whisk until smooth.

Step 4: Combine the coffee and rum in a small bowl.

Step 5: Break the ladyfingers in half lengthwise, then, drizzle with the coffee mixture.

Step 6: In the bottom of a 7 x 11-inch dish, layer half of the soaked ladyfingers. Scoop half of the mascarpone mixture over and spread. Then, top with whipped cream.

Step 7: Do the same with the remaining ladyfingers, mascarpone mixture, and whipped cream. Sprinkle the top with cocoa. Place inside the fridge, covered, to chill for 4 to 6 hours until set.

Nutrition Facts

Per Serving: 387.2 calories; protein 6.6g 13% DV; carbohydrates 22.7g 7% DV; fat 30.5g 47% DV; cholesterol 215.7mg 72% DV; sodium 60mg 2% DV

The best Tiramisu Ever!

Rebecca Prep: 35 mins | Cook: 10 mins | Additional: 4 hrs 15 mins | Total: 5 hrs | Servings: 12 | Yield: 1 7×11-inch dish I love Tiramisu. It is… Main Dish Recipes The best Tiramisu Ever! European Print This

Serves: 12 Prep Time: 35 mins Cooking Time: 4 hrs 25 mins 4 hrs 25 mins

Nutrition facts: 387.2 calories 30.5 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 large egg yolks egg yolks
• ¾ cup white sugar
• ⅔ cup milk
• 1 ¼ cups heavy cream
• ½ teaspoon vanilla extract
• 1 pound mascarpone cheese, at room temperature
• ¼ cup strong brewed coffee, at room temperature
• 2 tablespoons rum
• 2 (3 ounce) packages ladyfinger cookies
• 1 tablespoon unsweetened cocoa powder

Instructions

Step 1: Place the egg yolks and sugar in a medium saucepan. Whisk until incorporated. Add in the milk and whisk well. Cover the saucepan and cook over medium heat. Constantly stir until the mixture boils for about a minute. Then, remove from the heat and let the mixture cool for a bit before placing inside the fridge, tightly covered, to chill for an hour.

Step 2: Put the cream and vanilla in a medium bowl and beat until stiff peaks form.

Step 3: Add in the mascarpone into yolk mixture and whisk until smooth.

Step 4: Combine the coffee and rum in a small bowl.

Step 5: Break the ladyfingers in half lengthwise, then, drizzle with the coffee mixture.

Step 6: In the bottom of a 7 x 11-inch dish, layer half of the soaked ladyfingers. Scoop half of the mascarpone mixture over and spread. Then, top with whipped cream.

Step 7: Do the same with the remaining ladyfingers, mascarpone mixture, and whipped cream. Sprinkle the top with cocoa. Place inside the fridge, covered, to chill for 4 to 6 hours until set.

Prep: 15 mins | Cook: 10 mins | Additional: 25 mins | Total: 50 mins | Servings: 24 | Yield: 2 dozen

I love crunchy gingersnap but I prefer the soft and chewy ginger cookies. That is why I keep this recipe for a Big Soft Ginger Cookies. It’s super fun to make, pretty simple, and not fussy. Perfect for a cookie exchange, as an afternoon snack with a glass of coffee or milk, or to give as a homemade gift. These chewies are not overwhelmingly sweet, deliciously irresistible, and better than any other cookies I’ve made!

Ingredients

2 ¼ cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

¾ teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon salt

¾ cup margarine, softened

1 cup white sugar

1 egg

1 tablespoon water

¼ cup molasses

2 tablespoons white sugar

How to make Big Soft Ginger Cookies

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: In a bowl, sift the flour, ginger, baking soda, cinnamon, cloves, and salt. Then, set aside.

Step 3: Put the margarine and a cup of sugar in a large bowl. Cream until light and fluffy. Add in the egg and beat well. Then, stir in the water and molasses.

Step 4: Slowly add in the sifted ingredients into the molasses mixture. Stir to combine.

Step 5: Form the batter into walnut-sized balls. Roll the balls onto the rest of the sugar.

Step 6: Transfer the cookies onto an ungreased cookie sheet in 2 inches apart, then, lightly flatten.

Step 7: Place inside the preheated oven and bake for about 8 to 10 minutes.

Step 8: Once done, remove from the oven and let the cookies cool on the baking sheet for at least 5 minutes. Move the cookies onto a wire rack to cool completely.

Step 9: You can store these cookies in an airtight container if not yet serving.

Nutrition Facts

Per Serving: 142.8 calories; protein 1.6g 3% DV; carbohydrates 21.1g 7% DV; fat 6g 9% DV; cholesterol 7.8mg 3% DV; sodium 147mg 6% DV

Big Soft Ginger Cookies

Rebecca Prep: 15 mins | Cook: 10 mins | Additional: 25 mins | Total: 50 mins | Servings: 24 | Yield: 2 dozen I love crunchy gingersnap but I prefer the… Main Dish Recipes Big Soft Ginger Cookies European Print This

Serves: 24 Prep Time: 15 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 142.8 calories 6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 ¼ cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon salt
• ¾ cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• ¼ cup molasses
• 2 tablespoons white sugar

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: In a bowl, sift the flour, ginger, baking soda, cinnamon, cloves, and salt. Then, set aside.

Step 3: Put the margarine and a cup of sugar in a large bowl. Cream until light and fluffy. Add in the egg and beat well. Then, stir in the water and molasses.

Step 4: Slowly add in the sifted ingredients into the molasses mixture. Stir to combine.

Step 5: Form the batter into walnut-sized balls. Roll the balls onto the rest of the sugar.

Step 6: Transfer the cookies onto an ungreased cookie sheet in 2 inches apart, then, lightly flatten.

Step 7: Place inside the preheated oven and bake for about 8 to 10 minutes.

Step 8: Once done, remove from the oven and let the cookies cool on the baking sheet for at least 5 minutes. Move the cookies onto a wire rack to cool completely.

Step 9: You can store these cookies in an airtight container if not yet serving.

Prep: 15 mins | Cook: 25 mins | Total: 40 mins | Servings: 8 | Yield: 8 large muffins

I am a sucker with anything blueberry. I am obsessed with these slightly sweet with a bit of acid berries. I love the no-bake blueberry cake and my new addiction is this Blueberry Muffins that are insanely delicious! Just the look of it makes me want to just grab it and eat it! They are pretty, so good, and fun to make. Top these babies with a sugary-cinnamon crumb mixture and you’ll be blown away! These muffins are bursting with blueberries, the crumb is tender, and that sparkling sugar crust is so irresistible. These are absolutely the best of all the muffins I’ve tried before!

Ingredients

1 ½ cups all-purpose flour

¾ cup white sugar

½ teaspoon salt

2 teaspoons baking powder

⅓ cup vegetable oil

1 egg

⅓ cup milk, or more as needed

1 cup fresh blueberries

½ cup white sugar

⅓ cup all-purpose flour

¼ cup butter, cubed

1 ½ teaspoons ground cinnamon

How to make To Die For Blueberry Muffins

Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.

Step 2: Then, grease your muffin cups or line them with muffin liners.

Step 3: In a bowl, mix the 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder.

Step 4: In a 1 cup measuring cup, pour in the vegetable oil. Then, add in an egg and enough milk to reach the 1-cup sign.

Step 5: Mix this to the flour mixture, then, fold in the blueberries.

Step 6: Fill the muffin cups until the top and sprinkle over the crumb topping mixture.

Step 7: For the crumb topping, combine half a cup of sugar, 1/3 cup of flour, 1/4 cup of butter, and 1 1/2 teaspoons of cinnamon. Use a fork to mix. And sprinkle this on top of the muffin.

Step 8: Place inside the preheated oven and bake for about 20 to 25 minutes or until done.

Nutrition Facts

Per Serving: 383.1 calories; protein 4.3g 9% DV; carbohydrates 56.9g 18% DV; fat 16.1g 25% DV; cholesterol 39.3mg 13% DV; sodium 321.8mg 13% DV

To Die For Blueberry Muffins

Rebecca Prep: 15 mins | Cook: 25 mins | Total: 40 mins | Servings: 8 | Yield: 8 large muffins I am a sucker with anything blueberry. I am obsessed with… Main Dish Recipes To Die For Blueberry Muffins European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 383.1 calories 16.1 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup white sugar
• ½ teaspoon salt
• 2 teaspoons baking powder
• ⅓ cup vegetable oil
• 1 egg
• ⅓ cup milk, or more as needed
• 1 cup fresh blueberries
• ½ cup white sugar
• ⅓ cup all-purpose flour
• ¼ cup butter, cubed
• 1 ½ teaspoons ground cinnamon

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.

Step 2: Then, grease your muffin cups or line them with muffin liners.

Step 3: In a bowl, mix the 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder.

Step 4: In a 1 cup measuring cup, pour in the vegetable oil. Then, add in an egg and enough milk to reach the 1-cup sign.

Step 5: Mix this to the flour mixture, then, fold in the blueberries.

Step 6: Fill the muffin cups until the top and sprinkle over the crumb topping mixture.

Step 7: For the crumb topping, combine half a cup of sugar, 1/3 cup of flour, 1/4 cup of butter, and 1 1/2 teaspoons of cinnamon. Use a fork to mix. And sprinkle this on top of the muffin.

Step 8: Place inside the preheated oven and bake for about 20 to 25 minutes or until done.

Prep: 40 mins | Cook: 40 mins | Additional: 2 hrs | Total: 3 hrs 20 mins | Servings: 4 | Yield: 4 servings

It’s time to cook some rice because this awesome recipe is best served with steamed rice! Aside from the very delicious taste, it is also very easy and quick to cook. Just follow these steps and you are in for a treat! Enjoy the taste of saltiness, sweetness, and juiciness in one plate!

Ingredients

For the Sauce:

1 ½ cups water

2 tablespoons orange juice

¼ cup lemon juice

⅓ cup rice vinegar

2 ½ tablespoons soy sauce

1 tablespoon grated orange zest

1 cup packed brown sugar

½ teaspoon minced fresh ginger root

½ teaspoon minced garlic

2 tablespoons chopped green onion

¼ teaspoon red pepper flakes

3 tablespoons cornstarch

2 tablespoons water

For the Chicken:

2 breast half, bone and skin removed (blank)s boneless, skinless chicken breasts, cut into 1/2 inch pieces

1 cup all-purpose flour

¼ teaspoon salt

¼ teaspoon pepper

3 tablespoons olive oil

How to make Asian Orange Chicken

Step 1: Place a saucepan on the stove and turn the heat to medium-high.

Step 2: Add in 1/2 cup of water, lemon juice, orange juice, soy sauce, and rice vinegar.

Step 3: Add in the orange zest, ginger, chopped onion, brown sugar, and red bell pepper flakes. Stir until well mixed then bring the mixture to a boil.

Step 4: Remove from the heat and allow it to cool to room temperature for 10 to 15 minutes.

Step 5: Prepare a resealable plastic bag and put in the pieces of chicken.

Step 6: Pour about 1 cup of the cooled sauce into the resealable bag. Set aside the rest of the sauce.

Step 7: Seal the bag and place it inside the fridge for 2 hours.

Step 8: In a separate resealable plastic bag, add in the salt, flour, and pepper then transfer the marinated chicken into the bag and seal. Shake to completely coat the chicken.

Step 9: Place a large skillet on the stove and add oil. Turn the heat to medium.

Step 10: Pan-fry the chicken until the color becomes brown on each side.

Step 11: Put a paper towel on a clean plate. Place the cooked chicken on the plate and drain the excess oil. Cover with aluminum foil.

Step 12: Wipe the oil on the skillet and add in the sauce. Turn the heat to medium-high and allow the sauce to boil.

Step 13: In a small bowl, pour water and add in cornstarch. Stir and add into the sauce.

Step 14: Turn the heat down to medium-low. Add in the cooked chicken and bring to a simmer for 5 minutes while stirring from time to time.

Step 15: Remove from the heat and serve right away. Enjoy!

Nutrition Facts

Per Serving: 445.4 calories; protein 17.8g 36% DV; carbohydrates 68.7g 22% DV; fat 11.2g 17% DV; cholesterol 34.2mg 11% DV; sodium 762.8mg 31% DV

Asian Orange Chicken

Rebecca Prep: 40 mins | Cook: 40 mins | Additional: 2 hrs | Total: 3 hrs 20 mins | Servings: 4 | Yield: 4 servings It’s time to cook some rice… Main Dish Recipes Asian Orange Chicken European Print This

Serves: 4 Prep Time: 40 mins Cooking Time: 2 hrs 40 mins 2 hrs 40 mins

Nutrition facts: 445.4 calories 11.2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Sauce:
• 1 ½ cups water
• 2 tablespoons orange juice
• ¼ cup lemon juice
• ⅓ cup rice vinegar
• 2 ½ tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• ½ teaspoon minced fresh ginger root
• ½ teaspoon minced garlic
• 2 tablespoons chopped green onion
• ¼ teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• For the Chicken:
• 2 breast half, bone and skin removed (blank)s boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons olive oil

Instructions

Step 1: Place a saucepan on the stove and turn the heat to medium-high.

Step 2: Add in 1/2 cup of water, lemon juice, orange juice, soy sauce, and rice vinegar.

Step 3: Add in the orange zest, ginger, chopped onion, brown sugar, and red bell pepper flakes. Stir until well mixed then bring the mixture to a boil.

Step 4: Remove from the heat and allow it to cool to room temperature for 10 to 15 minutes.

Step 5: Prepare a resealable plastic bag and put in the pieces of chicken.

Step 6: Pour about 1 cup of the cooled sauce into the resealable bag. Set aside the rest of the sauce.

Step 7: Seal the bag and place it inside the fridge for 2 hours.

Step 8: In a separate resealable plastic bag, add in the salt, flour, and pepper then transfer the marinated chicken into the bag and seal. Shake to completely coat the chicken.

Step 9: Place a large skillet on the stove and add oil. Turn the heat to medium.

Step 10: Pan-fry the chicken until the color becomes brown on each side.

Step 11: Put a paper towel on a clean plate. Place the cooked chicken on the plate and drain the excess oil. Cover with aluminum foil.

Step 12: Wipe the oil on the skillet and add in the sauce. Turn the heat to medium-high and allow the sauce to boil.

Step 13: In a small bowl, pour water and add in cornstarch. Stir and add into the sauce.

Step 14: Turn the heat down to medium-low. Add in the cooked chicken and bring to a simmer for 5 minutes while stirring from time to time.

Step 15: Remove from the heat and serve right away. Enjoy!

Prep: 5 mins | Total: 5 mins | Servings: 2 | Yield: 2 servings

Breakfast for champions! What better way to have breakfast than just drinking it. Am I right? I used to do this when I was in college. It was four years of my life that I was constantly going to classes that I often skip breakfast. My college roommate introduced me to this recipe of smoothie and since then it became our daily routine. Aside from the easy process and saving time, it is very healthy and delicious. So, if you are a very busy person and often have no time for breakfast, this is perfect for you! Pretty much all fruits are good for a smoothie but I prefer strawberries every time because it is my favorite fruit. Feel free to change it with say, mango, or pineapple. I have tried it before and they worked great as well! I drink this for breakfast until now. I am a full-time mother to my three wonderful kids. They sometimes drink a smoothie as well but most of the time, they want bacon and eggs. Well, kids! If you feel like cutting greasy meals from your system for a while, this will not only help you lose weight but surely, it will be satisfying as well. I hope you all love this healthy and delicious breakfast smoothie. Enjoy!

Ingredients

1 cup soy milk

½ cup rolled oats

1 banana, broken into chunks

14 berry (blank)s frozen strawberries

½ teaspoon vanilla extract

1 ½ teaspoons white sugar

How to make Strawberry Oatmeal Breakfast Smoothie

Step 1: Prepare all the ingredients and the blender.

Step 2: Put in the oats, bananas, strawberries, and soy milk into the prepared blender. Blend until well combined. Add sugar or vanilla if preferred to add more sweetness to the smoothie.

Step 3: Pour the blended smoothie into 2 glasses.

Step 4: Put a straw. Serve and enjoy!

Nutrition Facts

Per Serving: 236.1 calories; protein 7.6g 15% DV; carbohydrates 44.9g 15% DV; fat 3.7g 6% DV; cholesterol mg; sodium 65.4mg 3% DV

Strawberry Oatmeal Breakfast Smoothie

Rebecca Prep: 5 mins | Total: 5 mins | Servings: 2 | Yield: 2 servings Breakfast for champions! What better way to have breakfast than just drinking it. Am I right?… Main Dish Recipes Strawberry Oatmeal Breakfast Smoothie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup soy milk
• ½ cup rolled oats
• 1 banana, broken into chunks
• 14 berry (blank)s frozen strawberries
• ½ teaspoon vanilla extract
• 1 ½ teaspoons white sugar

Instructions

Step 1: Prepare all the ingredients and the blender.

Step 2: Put in the oats, bananas, strawberries, and soy milk into the prepared blender. Blend until well combined. Add sugar or vanilla if preferred to add more sweetness to the smoothie.

Step 3: Pour the blended smoothie into 2 glasses.

Step 4: Put a straw. Serve and enjoy!