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pan seared ribeye with garlic butter

7700

 pan seared ribeye with garlic butter



Pan-searing a ribeye steak with garlic butter is a simple yet luxurious way to prepare a steak that’s bursting with flavor. This method ensures a beautifully caramelized crust with a tender, juicy interior, complemented by the rich, aromatic taste of garlic butter. Follow these steps to create a restaurant-quality ribeye at home.

Ingredients:

1 ribeye steak (about 1 to 1.5 inches thick)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
3 tablespoons unsalted butter
2-3 cloves garlic, minced
Fresh rosemary or thyme sprigs (optional, for aroma)
Additional herbs and spices (optional, such as smoked paprika or onion powder)

Instructions:

STEP 1: PREPARE THE STEAK
Bring the steak to room temperature: Remove the steak from the refrigerator and let it sit out for about 30 minutes to 1 hour to ensure even cooking.
Season generously: Pat the steak dry with paper towels to remove excess moisture. Season both sides of the steak generously with salt and freshly ground black pepper. If desired, add any additional herbs and spices at this point.
STEP 2: PAN-SEAR THE STEAK
Heat the pan: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and allow it to get hot.
Sear the steak: Place the steak in the hot pan. Sear for about 4-5 minutes on one side, without moving it, to develop a rich, golden crust.
Flip and sear: Use tongs to flip the steak. Sear the other side for another 3-4 minutes for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check for accuracy (135°F for medium-rare).

STEP 3: ADD GARLIC BUTTER
Reduce heat: Lower the heat to medium. Add the butter, minced garlic, and optional rosemary or thyme sprigs to the pan.
Baste the steak: As the butter melts, tilt the pan slightly and use a spoon to baste the steak repeatedly with the garlic butter. This process should take about 1-2 minutes, infusing the steak with garlic flavor and ensuring it’s moist and tender.
Rest the steak: Remove the steak from the pan and transfer it to a cutting board. Let it rest for about 5-10 minutes. Resting allows the juices to redistribute throughout the steak, ensuring a juicy bite.
STEP 4: SERVE
Slice against the grain: Optionally, you can slice the steak against the grain for tenderness. Serve the steak with the garlic butter from the pan drizzled over the top or on the side for dipping.
Garnish: Add a sprig of fresh rosemary or thyme on the plate for a touch of elegance.
Visual Guide:
Image 1: Seasoned steak ready for searing.
Image 2: Steak searing in the pan, showing the development of the crust.
Image 3: Garlic and herbs being added to the pan for the garlic butter.
Image 4: Basting the steak with garlic butter.
Image 5: The final plated steak, beautifully rested and sliced, with garlic butter drizzled over the top.

Tips for Success:
Room temperature steak: Starting with a steak that’s at room temperature ensures more even cooking.
Don’t overcrowd the pan: Cook one steak at a time to ensure proper searing and temperature control.
Use a cast-iron skillet: A cast-iron skillet provides even heat distribution and retains heat well, making it ideal for searing steaks.
Resting the steak: Allowing the steak to rest before slicing is crucial for retaining its juices.
Enjoy your pan-seared ribeye with garlic butter, a dish that promises a melt-in-your-mouth experience with every bite, perfect for a special occasion or a luxurious weeknight dinner.

Chicken Plate

 Chicken Plate



Creating a Chicken Plate involves selecting a harmonious combination of dishes that complement the flavors and textures of chicken. This guide will walk you through preparing a balanced and visually appealing Chicken Plate, perfect for any occasion, from a casual dinner to a more formal gathering. The plate will include a main chicken dish, a side, a vegetable, and a simple dessert to round off the meal.

Chicken Plate Components
1. MAIN DISH: HERB-ROASTED CHICKEN BREAST

Ingredients:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste
Preparation:
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, pepper, rosemary, and thyme. Drizzle with olive oil.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the juices run clear.
Rest the chicken for 5 minutes before serving. This ensures it remains juicy.
2. SIDE DISH: GARLIC MASHED POTATOES

 

:Ingredients

2 lbs of potatoes, peeled and quartered
4 cloves of garlic, minced
1/2 cup of milk
2 tablespoons of butter
Salt and pepper to taste
Preparation:
Boil the potatoes in salted water until tender, about 15-20 minutes.
Heat milk and garlic in a small saucepan until warm.
Mash the potatoes with milk, garlic, butter, salt, and pepper until smooth.
3. VEGETABLE: HONEY-GLAZED CARROTS
Ingredients:
1 lb of carrots, peeled and sliced
2 tablespoons of honey
1 tablespoon of olive oil
Salt and pepper to taste

Preparation:

Roast carrots drizzled with olive oil and honey at 375°F (190°C) for 25-30 minutes, or until tender and caramelized.
Season with salt and pepper before serving.
4. DESSERT: SIMPLE LEMON SORBET

Ingredients:

2 cups of water
1 cup of sugar
1 cup of fresh lemon juice
Zest of 1 lemon
Preparation:
Simmer water and sugar in a saucepan until the sugar dissolves. Cool to room temperature.
Mix in the lemon juice and zest.
Freeze in an ice cream maker according to the manufacturer’s instructions, or in a shallow dish, stirring every 30 minutes until frozen yet scoopable.

Serving the Chicken Plate
Plate the herb-roasted chicken breast alongside a generous scoop of garlic mashed potatoes and a portion of honey-glazed carrots.
Garnish the chicken with a sprig of fresh rosemary or thyme for a touch of elegance.
Serve the lemon sorbet in a small bowl or a lemon half-shell to cleanse the palate and complete the meal on a refreshing note.
Visual Presentation Tips
Color Contrast: Ensure your plate has a variety of colors. The golden brown chicken, creamy white potatoes, vibrant orange carrots, and pale yellow sorbet make for an appealing palette.
Texture: Offer a mix of textures – the juiciness of the chicken, the creaminess of the potatoes, the slight crunch of the carrots, and the smooth, refreshing sorbet.
Garnish: A simple garnish can elevate the look of the dish. Consider lemon zest over the sorbet or fresh herbs on the chicken.

This Chicken Plate combines flavors, textures, and colors to create a balanced and visually appealing meal, promising a delightful dining experience

 Shrimp Baked Potatoes Recipe


Indulge in the ultimate comfort food with our exclusive Shrimp Baked Potatoes recipe. This dish combines the creamy, earthy flavors of baked potatoes with the succulent, slightly sweet taste of shrimp, all wrapped up in a dish that’s sure to impress. Perfect for a cozy dinner or a special occasion, this recipe is designed to tantalize your taste buds and leave you craving more. Follow these detailed steps to create a culinary masterpiece that will keep your guests around the table, enjoying every bite.

 INGREDIENTS:

4 large russet potatoes, scrubbed clean
1 pound (450g) shrimp, peeled and deveined
1 cup sour cream
1/2 cup unsalted butter, softened
1 cup cheddar cheese, grated
2 green onions, thinly sliced
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
Olive oil
Paprika, for garnish

INSTRUCTIONS:

Preheat the Oven:
Preheat your oven to 400°F (200°C). This high temperature is perfect for baking potatoes until they’re fluffy on the inside and crispy on the outside.
Prepare the Potatoes:
Pierce the potatoes with a fork several times. This allows steam to escape during baking.
Rub the potatoes with olive oil and sprinkle them with salt. This enhances the flavor and helps the skin become crispy.
Place the potatoes on a baking sheet and bake for about 1 hour, or until tender when pierced with a fork.
Cook the Shrimp:
While the potatoes are baking, heat a skillet over medium heat. Add a splash of olive oil and the minced garlic, sautéing until fragrant.
Add the shrimp to the skillet, season with salt and pepper, and cook until they are pink and opaque, about 2-3 minutes per side. Set aside.

Prepare the Filling:
Once the potatoes are done, let them cool slightly, then cut a slit down the middle of each potato. Scoop out the insides into a bowl, being careful to leave the skins intact.
To the potato insides, add the sour cream, butter, half of the cheddar cheese, salt, and pepper. Mash until smooth and creamy.
Fold in the cooked shrimp (reserve some for topping), half of the green onions, and parsley.
Stuff the Potatoes:
Spoon the shrimp and potato mixture back into the potato skins. Top with the remaining cheddar cheese.
Bake Again:
Place the stuffed potatoes back on the baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Garnish the baked potatoes with the reserved shrimp, remaining green onions, and a sprinkle of paprika for color.
Serve hot, with extra sour cream on the side if desired.

TIPS FOR PERFECTION:
Choosing Potatoes: Select evenly sized russet potatoes for uniform cooking.
Shrimp Size: Medium to large shrimp are ideal for this recipe, as they offer a satisfying bite.
Customize Your Filling: Feel free to add other ingredients like bacon bits, different cheeses, or herbs to tailor the dish to your taste.
VISUAL GUIDE:
Potato Prep: A photo of scrubbed potatoes, pierced and oiled, ready for the oven.
Shrimp Cooking: A vibrant image of shrimp being sautéed in a pan, turning pink.
Mixing Filling: A bowl of the creamy potato mixture, with shrimp and herbs being folded in.
Final Dish: A beautifully baked potato, golden and bubbling with cheese, garnished with shrimp and a sprinkle of green.

This Shrimp Baked Potatoes recipe is not just a dish; it’s an experience. The combination of flavors and textures makes it a perfect choice for anyone looking to impress their guests or enjoy a luxurious meal at home. Enjoy the process of creating this dish, and savor every delicious bite!

Chicken and Mushroom

 Chicken and Mushroom



Creating a Chicken and Mushroom dish involves combining tender chicken pieces with the earthy flavors of mushrooms in a savory sauce. This classic combination can be served over rice, pasta, or with your choice of side for a satisfying meal. Here’s a step-by-step guide to making a simple yet delicious Chicken and Mushroom dish.

Ingredients

Chicken: 1.5 pounds (about 680g) of chicken breast or thighs, cut into bite-sized pieces
Mushrooms: 8 ounces (about 225g) of mushrooms, sliced (button or cremini work well)
Onion: 1 medium, finely chopped
Garlic: 2 cloves, minced
Chicken Broth: 1 cup (about 240ml)
Heavy Cream: 1/2 cup (about 120ml) for a creamy sauce (optional)
White Wine: 1/4 cup (about 60ml) (optional, can substitute with more broth)
Olive Oil: 2 tablespoons
Butter: 2 tablespoons for a richer flavor
Flour: 1 tablespoon, to thicken the sauce
Salt and Pepper: to taste
Fresh Herbs: Thyme or parsley, chopped, for garnish

Instructions

STEP 1: PREPARE THE INGREDIENTS
Prep Chicken: Season the chicken pieces with salt and pepper.
Slice Mushrooms: Clean and slice the mushrooms.
Chop Onion and Garlic: Finely chop the onion and mince the garlic.
STEP 2: BROWN THE CHICKEN
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken pieces in batches, avoiding overcrowding, and cook until browned on all sides. Remove and set aside.
STEP 3: SAUTÉ THE VEGETABLES
In the same skillet, add the remaining olive oil and butter.
Add the chopped onion and cook until translucent.
Add the garlic and sliced mushrooms. Sauté until the mushrooms are golden and their moisture has evaporated.
STEP 4: DEGLAZE AND FORM THE SAUCE
(Optional) Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
Sprinkle the flour over the mushrooms and stir to combine. Cook for a minute.
Gradually add the chicken broth, stirring continuously to prevent lumps.
Bring to a simmer and let the sauce thicken slightly.

STEP 5: ADD CHICKEN AND CREAM
Return the chicken (and any juices) to the skillet.
If using heavy cream, add it now to make the sauce creamy.
Reduce the heat to low and simmer until the chicken is cooked through and the sauce has thickened to your liking, about 5-10 minutes.
STEP 6: FINAL SEASONING AND GARNISH
Taste and adjust seasoning with salt and pepper.
Garnish with chopped fresh thyme or parsley.
STEP 7: SERVE
Serve the chicken and mushroom over cooked rice, pasta, or alongside your favorite side dish.
Enjoy hot.
Tips
Variations: Feel free to add other vegetables like spinach or bell peppers for extra color and nutrition.
Thickening the Sauce: Adjust the thickness of the sauce by adding more flour for a thicker sauce or more broth for a thinner one.
Creamy Version: For a non-dairy alternative to heavy cream, consider using coconut milk or a splash of almond milk for a lighter version.

This Chicken and Mushroom recipe is versatile, comforting, and perfect for a weeknight dinner. Enjoy the rich flavors and creamy sauce of this classic dish!

Hubby can't resist this recipe, and it always earns me extra points

 Hubby can't resist this recipe, and it always earns me extra points

Dive into the heart of Tex-Mex cuisine with this Cattle Drive Casserole, a dish that marries the robust flavors of beef and chile with layers of cheese, creating a comforting meal perfect for satisfying the heartiest of appetites. Whether you're feeding a family after a long day or simply craving a taste of the range, this recipe is an ideal choice for any weeknight dinner.

Ingredients:


1 ½ pounds ground beef
1 onion, minced
1 packet taco seasoning
½ cup sour cream
½ cup mayonnaise
½ cup shredded cheddar cheese, divided
½ cup shredded pepper jack cheese, divided
One 4-ounce can diced green chilies, drained
2 cups Bisquick
1 cup water

 Directions:

Preheat the Oven: Start by heating your oven to 350°F to ensure it's ready for baking.

Cook the Beef: In a medium-high heated nonstick skillet, brown the ground beef with the taco seasoning. Once browned, add the minced onion and green chilies to the mix, cooking until tender and slightly browned, about 5 minutes.

Prepare the Cheese Mixture: In a separate bowl, combine the sour cream, mayonnaise, and half of the cheddar and pepper jack cheeses. Stir well and set aside for later.

Create the Base: In another mixing bowl, stir together the Bisquick and water until a soft dough forms. Spread this mixture into the bottom of a greased 9-by-13-inch casserole dish, creating a tender base for your casserole.

Layer the Casserole: Over the Bisquick base, evenly distribute the beef mixture. Next, carefully spread the sour cream and cheese mixture on top. Finish by sprinkling the remaining cheddar and pepper jack cheeses over everything.

Bake: Place the casserole in the preheated oven and bake for 30 minutes, or until the dish is bubbly and the cheese is golden and slightly browned on top.

Serving Suggestions:

For a truly Tex-Mex experience, pair this Cattle Drive Casserole with a side of creamy coleslaw, a fresh cucumber salad to cut through the richness, or a helping of buttery corn on the cob. Don't forget the crusty garlic toast, ideal for scooping up those flavorful juices.

This Cattle Drive Casserole is a testament to the simple yet profound pleasures of Tex-Mex cooking, offering a rich and comforting dish that's sure to bring smiles to your dinner table. Gather your ingredients and let the culinary adventure begin!

You don't want to lose this recipe. My friend who doesn't even like shrimp, loves this dish!

 You don't want to lose this recipe. My friend who doesn't even like shrimp, loves this dish!

Immerse yourself in a culinary journey down South with this delightful Baked Cajun Shrimp recipe, a dish that marries the simplicity of Midwestern cooking with the vibrant, bold flavors of the South. Perfect for family gatherings, this recipe brings people together, creating memories as rich as the flavors it boasts. On those balmy summer evenings, when the air hums with the songs of cicadas, this dish shines as a testament to communal dining and the joy of shared meals.

Ingredients:

2 pounds of large shrimp, peeled and deveined
2 tablespoons of olive oil
1 tablespoon of Cajun seasoning
1 teaspoon of sweet paprika
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of dried thyme
1/2 teaspoon of dried oregano
1/4 teaspoon of cayenne pepper, or to taste
1/4 teaspoon of red pepper flakes
Juice of 1 lemon
Salt and black pepper, to taste
Parsley, chopped for garnish
Lemon wedges, for serving
Tin foil

:Directions

Preheat and Prep: Begin by heating your oven to 375 degrees Fahrenheit. As your oven warms, toss the shrimp with olive oil, Cajun seasoning, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, and red pepper flakes in a bowl.

Assemble the Packet: Lay a large piece of tin foil on a flat surface, and place the seasoned shrimp in the center. Drizzle with lemon juice, then season with salt and pepper to your liking. Seal the edges of the foil, creating a packet that holds in all the flavors.

Bake: Place the foil packet on a baking tray and bake in the oven for 15-20 minutes, or until the shrimp are pink and cooked through.

Serve with Care: Let the packet rest a moment after removing it from the oven. Then, carefully open it to release the aromatic steam, garnish with parsley, and serve with lemon wedges on the side.

Serving Suggestions:

Complement this spicy dish with a side of creamy coleslaw or a refreshing cucumber salad to balance the heat. A side of buttery corn on the cob or crusty garlic toast makes for delightful accompaniments, perfect for soaking up the succulent juices.


Variations & Tips:

Add More Veggies: Feel free to include corn on the cob pieces or diced potatoes in the foil packet for a more filling meal.

Adjust the Heat: Tailor the amount of cayenne and red pepper flakes to suit your spice tolerance.


Sweeten the Deal: Introduce sliced bell peppers for a hint of sweetness and a splash of color.

Cooking to Perfection: Keep an eye on your shrimp to avoid overcooking; tender shrimp is the goal.

This Baked Cajun Shrimp recipe is not just about savoring the flavors; it's about embracing the spirit of southern hospitality and the warmth of shared experiences. So, don your favorite apron, gather your loved ones, and prepare to indulge in a dish that's as heartwarming as it is delicious. Happy cooking!

SKILLET CHICKEN POT PIE CASSEROLE

 SKILLET CHICKEN POT PIE CASSEROLE


There's nothing more comforting than homemade chicken pot pie, especially during the cooler months of the year. When the wind blows hard, it rains on the window and the night falls early, chicken pot pie is an easy and delicious fix: a hot and filling dish appreciated by young and old alike.

Chicken pot pie is a great classic dish from the Anglo-Saxon culinary tradition, which allows you to recycle leftovers by creating a rich, gourmet dish that is perfect for winter meals for the whole family.

For a truly delicious chicken pie, the ideal method is to prepare the dough yourself. You can choose to make filo dough or shortcrust pastry depending on your preference, or you can make it simpler and use ready-made dough to save time.

Creamy and rich, the filling is the part that makes this recipe truly exceptional: It usually contains a mixture of chicken, onions, and carrots, seasoned with salt and pepper.

*ingredients
 
+To prepare the short pastry:
°280g Type 80 flour (type 55 or 65 works well too)
°100 grams of butter
°salt
+For the pie:
°2 chicken stock cubes
°1 onion
°3 celery sticks
°2 large carrots, depending on their size
°3 good sized sweet potatoes
°2 Nice chicken fillets (400 to 500 grams)
°oil
°25 grams of flour
°12 cl of milk
°chopped parsley
°salt
°Pepper
°1 egg

*Methods :
 
+Preparing the short pastry:
In the bowl of the robot, pour the flour, a pinch of salt and the butter cut into pieces. Mix everything until you get a sandy mixture.
Continuing to mix, add a little water spoon by spoon until you get a soft ball of dough.
Leave it for an hour in the refrigerator.
Boil 40 cl of water and stir in 2 chicken stock cubes.
Finely chop the stalks of celery and onions.
Peel the carrots and potatoes and cut into cubes.
Cut the chicken fillet into pieces.
In  fry pan, heat a little oil.
Fry the onions over low heat.
Add the carrots and celery and cook 2 minutes, stirring often.
Pour in broth & bring to a boil.
Add the potatoes, reduce heat and cook for 10 minutes over low heat, stirring constantly.
In a frying pan, heat a little oil and brown the chicken pieces. Salt and Pepper.
Heat the milk for one minute in the microwave. Add the flour and stir with an electric mixer to avoid lumps.
Pour over vegetables as soon as they are cooked. Leave it on the fire, stirring, until the mixture thickens.
Remove from heat and add meat, salt, pepper and chopped parsley. Mix well.
Preheat oven to 220 (thermostat 7).
We take the dough out of the refrigerator and cut it in half.
Using a rolling pin, roll out the first half of the dough.
Cover the tart tray with butter paper and put the dough in the tray.
Pour the mixture of vegetables and chicken into the mold.
Roll out the rest of the dough on the work surface and put it on the pie.
Slide the edges of the second circle of dough along the edge of the pie pan (between the filling and the dough) and fold the edges of the first circle of dough over the second, pressing gently to adhere well.
Make 4 slits in the top of the cake to allow air to escape.
In a small bowl, whisk the egg and spread it over the dough with a pastry brush.
If you have some dough left, you can cut out shapes to decorate the pie.
Bake for 15 minutes.
Lower the oven to 175 (thermostat 6) and cook for another 20 minutes.
Serve hot.

Enjoy !

NO BAKE PEANUT BUTTER ECLAIR CAKE

 NO BAKE PEANUT BUTTER ECLAIR CAKE



Dive into the sumptuous world of no-bake desserts with an incredibly scrumptious No-Bake Peanut Butter Eclair Cake. This divine creation layers smooth peanut butter filling, crisp graham crackers, and a rich chocolate ganache to craft a dessert that's as simple to prepare as it is delightful to enjoy. Perfect for any gathering or a quiet indulgence at home, this no-bake marvel promises to be the star of any dessert table.

The beauty of this No-Bake Peanut Butter Eclair Cake lies in its combination of textures and flavors - the creamy richness of peanut butter, the gentle crunch of graham crackers, and the velvety smoothness of chocolate ganache, all coming together in a symphony of taste without ever needing to preheat your oven.

Ingredients

For the Filling:
1 package (3.4 oz) instant vanilla pudding mix
1 ¾ cups cold milk
1 cup creamy peanut butter
1 container (8 oz) whipped topping, thawed
For the Layers:
1 box (14.4 oz) graham crackers
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
½ cup heavy cream
1 tablespoon unsalted butter

Instructions:

1st Step: In a large bowl, whisk together the vanilla pudding mix and milk until it thickens. Blend in the peanut butter until the mixture is smooth.

2nd Step: Fold the whipped topping into the peanut butter mixture until no streaks remain, ensuring a fluffy and uniform filling.

3rd Step: Spread a layer of peanut butter filling on the bottom of a 9x13-inch dish to start your cake base.

4th Step: Arrange a layer of graham crackers over the filling, breaking pieces to fit as necessary, then cover with another layer of peanut butter filling.


5th Step: Continue stacking graham crackers and filling, finishing with a graham cracker layer.

6th Step: For the ganache, heat the cream and butter until simmering, then pour over the chocolate chips. Let sit, then stir until smooth.

7th Step: Spread the ganache over the final layer of graham crackers, ensuring even coverage for a glossy finish.

8th Step: Refrigerate the cake for at least 4 hours, allowing the graham crackers to soften into a cake-like texture.


9th Step: Slice into squares and serve chilled, each bite a perfect balance of peanut butter and chocolate.

This No-Bake Peanut Butter Eclair Cake not only serves as a testament to the simplicity and joy of no-bake recipes but also adds a touch of gourmet delight to your dessert repertoire. Whether for a special celebration or as a treat to brighten a regular day, this cake delivers on flavor, texture, and ease of preparation. So, embrace the ease of no-bake desserts and let this Peanut Butter Eclair Cake be your go-to for a guaranteed crowd-pleaser.

Homemade Cheesy Garlic Breadsticks Recipe

 Homemade Cheesy Garlic Breadsticks Recipe


Delight in the simplicity and scrumptious taste of homemade Cheesy Garlic Breadsticks, a recipe that promises to elevate your snack time or complement your favorite meals beautifully. Ready in under 20 minutes, these breadsticks are a perfect match for soups, salads, or even as a standalone treat with a side of tangy marinara sauce. Follow this straightforward recipe to create a batch of these irresistibly cheesy and garlicky delights.

Ingredients:

1 (10 ounce) can prepared pizza crust
1 tablespoon butter, melted
1 clove garlic, finely minced
1/2 cup mozzarella cheese, grated
1 tablespoon parmesan cheese
1 tablespoon dried basil
Salt and pepper, to taste

Instructions:

1. Preheat the Oven: Set your oven to 425°F (220°C) to ensure it's hot and ready for baking.


2. Garlic Butter Mixture: In a small bowl, combine the melted butter and minced garlic. This mixture will infuse the breadsticks with a rich, garlicky flavor.


3. Prepare the Dough: Unroll the pizza dough onto a baking sheet lined with parchment paper for easy clean-up. With a pastry brush, evenly apply the garlic butter mixture over the surface of the dough.


4. Add Cheese and Seasonings: Sprinkle the grated mozzarella and parmesan cheeses over the dough, followed by the dried basil. Season with salt and pepper to your liking.


5. Cutting the Breadsticks: Using a pizza cutter, slice the dough lengthwise into 7 long strips, then crosswise into 3 strips, creating breadstick shapes. There's no need to separate the strips before baking.


6. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the breadsticks turn a light golden brown.


7. Serving: Once baked, re-cut along the previously made cuts to separate the breadsticks. Serve them warm, accompanied by a bowl of marinara sauce for dipping.

These Cheesy Garlic Breadsticks are not only easy to make but also incredibly flavorful, offering a garlic punch and cheesy goodness in every bite. They're the perfect addition to any meal, providing a homemade touch that's both satisfying and impressive. Whether you're hosting a dinner party, needing a snack for movie night, or just craving something delicious, these breadsticks are sure to please. Enjoy the process of making them and the delightful flavors they bring to your table.

Yellow cake mix and pineapples make the sweetest pick-me-up

 Yellow cake mix and pineapples make the sweetest pick-me-up


The Pineapple Sunshine Cake is a delightful dessert that promises to bring a touch of warmth and brightness to the colder months. Combining the convenience of a boxed cake mix with the tropical taste of pineapple, this cake is an easy-to-make treat that's perfect for any occasion, from family gatherings to a simple cozy evening at home. The addition of a creamy, pineapple-infused topping adds a layer of indulgence, making this cake a crowd-pleaser.

Pineapple Sunshine Cake Recipe:
Servings: 12
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes

Ingredients:

For the Cake:

1 box yellow cake mix
4 large eggs
1/2 cup vegetable oil
1 can (8 ounces) crushed pineapple with juice
For the Topping:
1 container (8 ounces) whipped topping, thawed

1 box (1 ounce) instant vanilla pudding mix

1 can (8 ounces) crushed pineapple with juice

 Directions

Preheat and Prepare: Preheat your oven to 350°F (177°C). Spray a 9-by-13-inch baking dish with nonstick cooking spray to ensure easy release of the cake after baking.



Mix the Cake Batter: In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and crushed pineapple (with its juice). Stir together until well mixed and smooth.


Bake the Cake: Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.


Cool the Cake: Once baked, remove the cake from the oven and set it on a wire rack to cool completely. This step is crucial before adding the topping to avoid it melting into the warm cake.



Prepare the Topping: While the cake is cooling, prepare the topping. In a medium mixing bowl, stir together the thawed whipped topping, instant vanilla pudding mix, and crushed pineapple (with its juice) until combined.




Finish the Cake: After the cake has cooled completely, spread the pineapple topping evenly over the top of the cake, creating a smooth layer.



Serve: Cut the cake into squares and serve. This cake is best enjoyed chilled, so consider refrigerating it for a bit before serving if time allows.

Optional Garnish:

For an added tropical flair, sprinkle toasted unsweetened coconut over the top of the cake before serving. The nutty flavor of the coconut pairs beautifully with the sweet pineapple, enhancing the cake's tropical vibe.

This Pineapple Sunshine Cake is not just a dessert; it's a slice of summertime, perfect for brightening up the dreariest of days. Its simplicity, combined with its irresistible flavor, makes it a must-try for anyone looking to add a bit of sunshine to their table. Enjoy the vibrant flavors and let each bite transport you to a sunny, tropical paradise.

Stuffed Pepper Casserole

 Stuffed Pepper Casserole




On those evenings when dinner needs to be straightforward yet satisfying, this Stuffed Pepper Casserole comes to the rescue. It deconstructs the traditional components of stuffed peppers into a one-pot wonder that’s both cheesy and nourishing. Aptly, it could also go by "Unstuffed Pepper Casserole," given its free-form approach to the classic dish.

I have a particular fondness for meals that cleverly combine lean protein, whole grains, and vegetables into a single dish, eliminating the need for side dishes unless desired. Stuffed peppers have always been a favorite, with variations like Mexican, Italian, and Quinoa Stuffed Peppers catering to different culinary moods with their neatly packaged presentation.

Stuffed Pepper Casserole

Servings: 4-6

Ingredients:

1 tablespoon extra virgin olive oil

1 pound ground turkey, chicken, or lean beef

1 medium yellow onion, diced

1 tablespoon Italian seasoning

2 teaspoons ground cumin

1 teaspoon kosher salt

1/2 teaspoon ground pepper

3 cloves garlic, minced

12 ounces frozen chopped spinach, thawed and drained

1 red bell pepper, diced

1 green bell pepper, diced

2 cups water

1 can (15 ounces) fire-roasted diced tomatoes

1 can (8 ounces) no-salt-added tomato sauce

1 tablespoon Worcestershire sauce

1 cup uncooked brown rice

1/2 cup shredded cheddar cheese

1/2 cup shredded pepper jack cheese

Optional for serving: chopped fresh cilantro or parsley, Greek yogurt

Instructions:


In a large pot or Dutch oven, heat the olive oil over medium-high. Add the ground meat and onion, breaking the meat into small pieces. Cook until the meat is browned and the onion is tender, about 7 minutes.


Stir in the Italian seasoning, cumin, salt, pepper, and garlic, cooking until fragrant, about 1 minute. Add the spinach, breaking apart any clumps, then mix in the diced bell peppers, water, tomatoes, tomato sauce, Worcestershire sauce, and rice.


Bring to a boil, then reduce heat to a simmer. Cover and cook for 30 minutes. Uncover, stir, and continue simmering until the rice is tender, about 10 to 15 more minutes.


Remove from heat. If there’s excess liquid, don’t worry—it will absorb as the casserole sits. Sprinkle with both cheeses, then cover to let the cheese melt and the rice finish cooking, about 10 minutes.


For a golden top, broil uncovered for 1-2 minutes, watching closely to prevent burning. Serve warm, garnished with cilantro or parsley, and Greek yogurt if desired.

Pure joy in the mouth! I love snagging these right when they are hot from the oven!.

 Pure joy in the mouth! I love snagging these right when they are hot from the oven!.


Chicken Crescent Roll Ups serve as a perfect blend of ease and comfort, transforming simple ingredients into a delightful meal that's both quick to prepare and satisfying to the palate. Originating as an ingenious way to repurpose leftover chicken and simplify mealtime, this dish has gained popularity for its versatility and convenience. With crescent roll dough as a base, the possibilities for customization are endless, making it a favorite among those seeking a hearty meal without the fuss.

To balance the richness of the Chicken Crescent Roll Ups, pairing them with a light, fresh garden salad dressed in a tangy vinaigrette can add the right amount of freshness. Alternatively, serving them alongside a warming cup of tomato soup or some roasted vegetables can offer a cozy, comforting meal. For those looking for a more filling option, a side of herbed rice or garlic mashed potatoes can round out the dining experience beautifully. When choosing sides, aim for a harmony of textures and flavors to complement the savory roll-ups.

Chicken Crescent Roll Ups Recipe

Servings: 4-6

Ingredients:

1 can (8 oz) refrigerated crescent roll dough

2 cups cooked chicken, shredded

1 cup cream cheese, softened

1/2 cup finely diced onion

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1 cup shredded cheddar cheese

1 tablespoon melted butter (optional, for brushing)

Fresh parsley for garnish (optional)

Directions:

Begin by preheating your oven to 375°F (190°C) and lightly greasing a baking sheet.

In a medium bowl, combine the shredded chicken, cream cheese, diced onion, garlic powder, and black pepper, mixing until well integrated.

Unroll the crescent dough and separate it into triangles along the perforated lines. Place a generous spoonful of the chicken mixture on the wider end of each triangle, then top with cheddar cheese.

Roll up the dough starting from the filled end, forming a crescent shape, and place each roll-up on the baking sheet with the tip underneath to prevent unrolling.

For a golden finish, brush the tops of the roll-ups with melted butter.

Bake for 12-15 minutes, or until golden brown and the dough is cooked through.

Allow cooling slightly, then garnish with fresh parsley if desired, and serve warm.

Variations & Tips:

Incorporate diced jalapeños or a pinch of cayenne pepper for a spicy twist.

Experiment with different cheeses, like mozzarella for a gooey texture or pepper jack for added heat.

Introduce an herby dimension by adding a dollop of pesto to each roll-up.

Enhance the nutritional value by mixing finely chopped spinach or bell peppers into the chicken filling.

For an extra crispy exterior, top the butter-brushed crescents with grated Parmesan before baking.

Store leftovers in the refrigerator and reheat as needed for a convenient, tasty meal anytime.

Chicken Crescent Roll Ups are not just a meal but a versatile canvas for culinary creativity, offering a delightful solution for busy evenings or when you're in the mood for something comforting yet simple.