Indulge in the Hearty Delight of Cabbage Soup with Smoked Sausage!

 Indulge in the Hearty Delight of Cabbage Soup with Smoked Sausage!

Ingredients: 

 1/2 tablespoon olive or vegetable oil

 1 (16-ounce) package smoked Kielbasa sausage, cut into 1/4-inch slices

 1 tablespoon butter

 2 carrots, peeled and thinly sliced

 2 corn on the cob  cut to large chunks 

 1 medium sweet onion, chopped

 2 cloves garlic, minced

 1 small head green cabbage, chopped

 1 (14.5-ounce) can chicken broth

 1 1/2 cups water

 1 chicken bouillon cube

 2 medium potatoes, peeled and cut into 1/2-inch cubes

 1 tablespoon packed brown sugar

 1/2 teaspoon black pepper

 1/4 teaspoon caraway seeds, optional

 1/4 teaspoon dried thyme

 1/3 cup heavy cream

 Directions : 

 Heat oil in a Dutch oven. Add sausage and cook until browned. Remove with a slotted spoon and set aside.

 Add butter to the grease in the Dutch oven and cook carrots and onion , corn,  over medium-heat until soft. Add garlic and cook 1 minute.

Crockpot Barbecue Ribs

 

Crockpot Barbecue Ribs

Ingredients

* 2 cups your favorite Barbecue Sauce

* 2 tbsp brown sugar

* 3 cloves garlic, freshly minced

* 2 tsp Worcestershire Sauce

* 1 tsp cayenne pepper, optional

* 4 to 5 pounds baby back ribs

Instructions

FIRST STEP:

In a zip lock bag pour in the Barbecue Sauce

Add in the brown sugar, garlic, Worcestershire sauce and cayenne if chosen

SECOND STEP:

Zip the bag closed and using your hands to knead the bag, mix the sauce ingredients together well.

Open the bag and stick the ribs inside

THIRD STEP:

Close the bag and shake the bag to coat the ribs completely

Spray the inside of the crock pot

FOURTH STEP:

Open the bag and place the ribs into the crock pot

Pour ¾ of the sauce from the bag into the crock pot, making sure to cover the ribs with the sauce.

FIFTH STEP:

Cook on high for 4 to 5 hours for fall off the bone meat, on low for 9 hours for fall off the bone.

If you prefer the meat super soft, but staying on the bone, cook on low for 7 hours to fall off the bone meat.

SIXTH STEP:

Have some of the sauce available for on the table, then each person can choose if they want more or not.

Enjoy!

Grilled Chicken & Avocado Salad Bowl

 

Grilled Chicken & Avocado Salad Bowl 

A fresh, protein-packed bowl for a satisfying and healthy meal!

 Ingredients:

1 grilled chicken breast, sliced

2 cups romaine or mixed greens

½ avocado, diced

½ cup cherry tomatoes, chopped

½ cup cucumber, sliced

½ cup grilled corn

1 tbsp olive oil

½ tsp black pepper

½ tsp garlic powder

½ tsp sea salt

½ tsp chili flakes (optional)

For the Avocado Dressing:

½ avocado

¼ cup Greek yogurt

1 tbsp lemon juice

1 garlic clove, minced

2 tbsp olive oil

½ tsp salt

½ tsp black pepper

🍽️ Step by Step:

1️⃣ Grill the Chicken:

Season chicken with salt, black pepper, and garlic powder.

Grill for 5-6 minutes per side until fully cooked.

Let it rest for a few minutes, then slice.

2️⃣ Prepare the Dressing:

Blend avocado, Greek yogurt, lemon juice, garlic, olive oil, salt, and pepper until smooth.

3️⃣ Assemble the Bowl:

Place chopped romaine or greens in a bowl.

Add avocado, tomatoes, cucumber, and grilled corn.

4️⃣ Top with Chicken & Dressing:

Arrange sliced grilled chicken on top.

Drizzle with avocado dressing and sprinkle chili flakes for extra spice.

5️⃣ Serve & Enjoy:

Mix everything and enjoy fresh!

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

Calories: ~550 per serving | Protein: ~40g per serving

Roasted Chicken with Vegetables

 

Roasted Chicken with Vegetables 

 Ingredients:

 6 chicken pieces (drumsticks or thighs)

 2 tbsp olive oil

 3 garlic cloves, minced

 1 tsp salt

 ½ tsp black pepper

 ½ tsp paprika

Juice of ½ lemon

 1 tsp thyme or rosemary

 For the Vegetables:

 2 carrots, chopped into cubes

1 head of broccoli, cut into florets

 1 tbsp olive oil

 1 garlic clove, minced

 A pinch of salt & pepper

 Instructions:

🔸 Preparing the Chicken:

1️⃣ In a bowl, mix olive oil, garlic, salt, pepper, paprika, lemon juice, and thyme.

2️⃣ Coat the chicken pieces well with the marinade and let them marinate for at least 30 minutes.

3️⃣ Place the chicken on a greased baking tray and roast in a preheated oven at 200°C (400°F) for 35-40 minutes until golden brown.

🔸 Preparing the Vegetables:

4️⃣ Boil the carrots in salted water for 5 minutes, then drain.

5️⃣ Steam the broccoli for 4 minutes to keep its bright color and fresh taste.

6️⃣ In a pan, heat olive oil, add garlic, then toss in the carrots and broccoli. Stir-fry for 2 minutes with salt and pepper.

Smothered Pork Chops

 

Smothered Pork Chops

 Ingredients:

1 cup flour

2 Tbsp onion powder

2 Tbsp garlic powder

1 tsp red pepper

1 tsp salt

1/2 tsp black pepper

4 thin pork chops

2 Tbsp bacon fat

2 Tbsp olive oil

2 cups buttermilk

Chopped fresh parsley or green onions, for garnish, optional

Directions:

Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess.

Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet.

Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. 

Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. 

Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.

Moroccan Beet Salad

 

Moroccan Beet Salad

Ingredients:

5 medium-sized Beets, cooked, peeled, and diced

1/4 cup Fresh cilantro leaves, packed

1/4 cup Fresh mint leaves, packed

1 Red onion, thinly sliced

1 tbsp Orange zest

1 tsp Salt

1 tbsp Olive oil

2 tsp Cumin seeds, toasted

1/4 cup Freshly squeezed orange juice

Instructions:

Prepare the Beets:

Trim the ends of the beets and wash them thoroughly.

In a large pot, cover the beets with water and bring to a boil.

Reduce the heat to low and simmer for about 30-40 minutes, or until the beets are tender when pierced with a fork.

Remove the beets from the pot and let them cool. Once cooled, peel the beets and dice them into bite-sized pieces.

Toast Cumin Seeds:

In a small skillet over medium heat, toast the cumin seeds for a few minutes until fragrant. Be careful not to burn them. Remove from heat and set aside.

Prepare the Salad:

In a large bowl, combine the diced beets, thinly sliced red onion, chopped fresh cilantro, and chopped fresh mint leaves.

Make the Dressing:

In a small bowl, whisk together the olive oil, freshly squeezed orange juice, salt, and orange zest until well combined.

Combine and Serve:

Pour the dressing over the beet salad and toss gently to coat all the ingredients.

Sprinkle the toasted cumin seeds over the salad just before serving.

Chill (optional):

If desired, refrigerate the salad for about 30 minutes to allow the flavors to meld before serving.

The Best Salmon Patties Recipe

 

The Best Salmon Patties Recipe

Ingredients:

1 – 12 oz can pink salmon

2 whole eggs

1/4 cup chopped onions

1/4 cup chopped peppers

2 tablespoons yellow cornmeal

1/2 teaspoon salt

1/2 teaspoon garlic powder

2 tablespoons mayonnaise

1 teaspoon Worcestershire sauce

1 teaspoon Texas Pete’s hot sauce

1/2 teaspoon ground black pepper

1 slice of white bread, crumbled

1/4 cup flour, add slowly, if necessary, to adjust consistency.

Instructions:

Open the canned salmon and put it in a colander in the sink to drain.

Remove the large bones if you don’t want them. However, they are still edible.

Flake the salmon with a fork.

Place the flaked salmon in a large bowl.

Add two whole eggs.

Add chopped onions and peppers.

Add cornmeal

Add the salt

Add the garlic powder

Add the mayonnaise

Add Worcestershire sauce

Add Texas Pete’s Hot Sauce

Add ground black pepper

Crumble the slice of bread and put it in the bowl.

Gently mix the ingredients together, without overworking.

If the mixture is very wet, add flour if necessary to adjust the consistency.

Divide and form the mixture into four patties. Set aside.

Heat a skillet over medium heat and add shortening or oil for frying.

Place the patties in the pan and brown the bottom.

Gently turn the patties over and brown the other side.

When both sides are golden, remove from the pan and drain on paper towels.

Garlic Butter Baked Scallops

 

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Garlic Butter Baked Scallops 

Ingredients:

1 lb large scallops, patted dry

4 tbsp butter, melted

3 cloves garlic, minced

1/4 cup breadcrumbs

1/4 cup Parmesan cheese, grated

1 tbsp fresh parsley, chopped

1 tbsp lemon juice

Salt and pepper to taste

Lemon wedges (for serving)

Instructions:

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Prepare the Garlic Butter:

In a small bowl, mix the melted butter, minced garlic, lemon juice, salt, and pepper.

Assemble the Scallops:

Place the scallops in a single layer in a baking dish.

Pour the garlic butter mixture over the scallops, ensuring they are well-coated.

Add the Topping:

In another small bowl, mix the breadcrumbs, Parmesan cheese, and parsley.

Sprinkle this mixture evenly over the scallops.

Bake:

Bake the scallops in the preheated oven for 10-12 minutes, or until the scallops are opaque and the breadcrumb topping is golden brown.

Serve:

Serve the baked scallops hot with lemon wedges on the side.

Cheesy Hamburger Potato Soup

 

Cheesy Hamburger Potato Soup 

This Cheesy Hamburger Potato Soup is pure comfort in a bowl! Rich, creamy, and loaded with hearty ground beef, tender potatoes, and melty cheese, this soup is perfect for chilly days or whenever you need a warm, satisfying meal. Each spoonful is packed with flavor, making it the ultimate cozy dinner the whole family will love. 

📝 Ingredients:

1 lb ground beef 

1 small onion, diced 

3 cloves garlic, minced 

4 cups potatoes, diced 

4 cups beef broth 

1 cup whole milk 

2 cups shredded cheddar cheese 

1/2 cup sour cream 

1 tsp garlic powder 

1 tsp onion powder 

Salt and pepper to taste 

2 tbsp all-purpose flour 

2 tbsp butter 

Fresh parsley or chives for garnish 

Directions:

Cook the Ground Beef:

In a large pot, brown the ground beef over medium heat until fully cooked, breaking it apart as it cooks. Drain any excess fat and set the beef aside.

Sauté the Onion and Garlic:

In the same pot, melt the butter and add the diced onion and minced garlic. Cook for 3-4 minutes until the onion is softened and fragrant.

Cook the Potatoes:

Add the diced potatoes, garlic powder, onion powder, and beef broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.

Make it Cheesy:

In a small bowl, whisk together the milk and flour to create a slurry. Gradually stir it into the soup and cook for another 5 minutes to thicken. Stir in the shredded cheddar cheese and sour cream, mixing until the cheese is melted and the soup is creamy.

Add the Ground Beef:

Return the cooked ground beef to the pot and stir everything together. Season with salt and pepper to taste. Let the soup simmer for a few more minutes to allow the flavors to meld together.

Serve and Enjoy:

Ladle the cheesy hamburger potato soup into bowls and garnish with fresh parsley or chives for a pop of color. Serve with crusty bread for the ultimate comfort meal! 

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 6

Enjoy your Cheesy Hamburger Potato Soup!

 

Parmesan Meatloaf

MAde this for the family for the first time last year and it was a hit with the adults AND children! Plus it was my very first meatloaf, and I rather enjoyed it :)

INGREDIENTS:

• 1 lb ground turkey
• 1 lb ground beef
• 2 eggs
• 1/4 cup gluten free breadcrumbs
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1-2 cloves garlic, finely minced
• 1 small onion, grated
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup marinara pasta sauce (homemade here, minus the meat)
• 1/2 cup shredded Italian cheese blend
• minced parsley for garnish



How to make it :

1. Preheat the oven to 350 degrees. Lightly grease a loaf pan (I used a regular glass loaf dish as in the photo above) with cooking spray, set aside.
2. In a large bowl, combine the ground turkey and beef, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Try not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
3. Place filled loaf pan on a baking sheet and bake in the preheated oven for 45 minutes – 1 hour. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
4. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.



(new cooking time added, mine usually takes 1 hr for 2 lbs meat)

 

5. ENJOY!! 

Bread in 10 Minutes! No Oven Needed! This is the Tastiest Thing I’ve Ever Eaten!

 

Bread in 10 Minutes! No Oven Needed! This is the Tastiest Thing I’ve Ever Eaten!

Ingredients:

• 2 cups all-purpose flour (or whole wheat for a healthier option)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon sugar (optional for a slightly sweet touch)
• ¾ cup plain yogurt (or sour cream)
• ¼ cup warm water (adjust as needed)
• 2 tablespoons olive oil (or melted butter)
• Optional: Fresh herbs like rosemary, thyme, or garlic powder for flavor

Step 1: Preparing the Dough

• 2 cups all-purpose flour (or whole wheat for a healthier option)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon sugar (optional for a slightly sweet touch)
• ¾ cup plain yogurt (or sour cream)
• ¼ cup warm water (adjust as needed)
• 2 tablespoons olive oil (or melted butter)
• Optional: Fresh herbs like rosemary, thyme, or garlic powder for flavor

Step 1: Preparing the Dough

1. Mix the Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar (if using). Stir everything together with a fork or whisk until well mixed. The combination of baking powder and baking soda will act as leavening agents, so no yeast is needed, and the bread will puff up as it cooks.
2. Add the Wet Ingredients: Create a well in the center of your dry ingredients and add the yogurt and olive oil. Gradually pour in the warm water while mixing. Use your hands or a wooden spoon to bring the dough together. The dough should be soft but not sticky. If it’s too dry, add a little more water; if it’s too sticky, sprinkle in a bit more flour.

Step 2: Shaping the Bread

1. Form the Dough: Once the dough comes together, transfer it to a lightly floured surface. Gently knead it for 1-2 minutes—just enough to make it smooth and pliable. You don’t need to overwork it.
2. Divide the Dough: Divide the dough into 4-6 equal portions, depending on how large or small you want your bread rounds. Roll each piece into a ball and flatten it with your hands or a rolling pin to about ¼-inch thickness. The rounds should look like small, thick pancakes.

Step 3: Cooking the Bread (No Oven Needed!)

1. Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. You don’t need any oil, but if you prefer a slightly crispier finish, brush a little olive oil or butter onto the pan.
2. Cook the Bread: Place the flattened dough rounds into the hot skillet. Cook for 2-3 minutes on each side, or until they puff up slightly and develop golden-brown spots. Flip them gently with a spatula to cook the other side. The bread should be soft on the inside but have a nice crust on the outside.

Step 4: Customize Your Bread

1. Herb-Infused Bread: If you want to add more flavor, mix fresh or dried herbs into the dough, or sprinkle them on top as the bread cooks. A little garlic powder, rosemary, or thyme will take this bread to the next level.
2. Cheese-Stuffed Option: Before cooking, you can stuff the dough rounds with shredded cheese for a gooey, melty surprise inside. Simply roll out the dough a little thinner, add a spoonful of cheese to the center, fold the dough over, and pinch the edges to seal before cooking.

Step 5: Serving Ideas

This quick bread is incredibly versatile and pairs with just about anything! Here are some ways you can enjoy it:

• Classic Butter Spread: There’s nothing like warm bread slathered with butter. For a special touch, try flavored butter like garlic herb butter or honey cinnamon butter.
• Dipping Delight: Serve alongside your favorite dips like hummus, tzatziki, or even a warm marinara sauce for a simple snack or appetizer.
• Taco-Style Wraps: Use this flatbread as a base for mini wraps or tacos. Add grilled meats, veggies, and your favorite sauces for a fun twist on dinner.
• Breakfast Sandwiches: This bread is perfect for building quick breakfast sandwiches. Add scrambled eggs, bacon, and cheese for a satisfying morning meal.

Why This Recipe Works:

• Speed: No waiting for the dough to rise! Thanks to the baking powder and yogurt, this bread fluffs up quickly on the stove, so you can have fresh bread in minutes.
• No Oven Needed: If you don’t have access to an oven, this stovetop method is a game-changer. Perfect for tiny kitchens, camping trips, or anyone who just doesn’t want to heat up the house.
• Versatility: Whether you stick with the basic version or add herbs, cheese, or spices, this bread can be customized to your tastes. You can even turn it into sweet flatbreads by omitting the herbs and adding cinnamon and sugar to the dough!

Final Thoughts:

This 10-minute bread is not only the tastiest thing you’ll ever eat but also one of the easiest recipes you can make. With no fancy equipment or special skills required, anyone can do it, and the results are always satisfying. Whether you’re looking for a quick breakfast solution, a side for your dinner, or a snack to enjoy with dips, this recipe has you covered.

The next time you’re craving fresh, homemade bread but don’t have the time to bake, whip up a batch of this stovetop bread. Trust me, once you try it, you’ll be making it again and again. Enjoy the simplicity, the flavor, and the joy of having warm, homemade bread at your fingertips in just minutes!

Roasted Garlic Butter Steaks

 INGREDIENTS

3-4 Ribeye steaks

Avocado oil as a binder

Honey Garlic seasoning from Fire and Smoke Society

Roasted Garlic and Herb Butter

8 cloves roasted garlic

1/2 shallot diced

1 tablespoon rosemary chopped

1 tablespoon thyme chopped

2 teaspoons kosher salt

2 teaspoons Mexican chili powder

1 teaspoon black pepper

DIRECTIONS

 

Roasted Garlic Butter Steaks

Start off by adding two bulbs peeled garlic in olive oil and placed in the oven at 325 degrees for 25 minutes.

While the garlic is roasting, season the steaks with honey garlic seasoning and let sit at room temperature.

Get a block of unsalted butter in a bowl (make sure it is softened) and begin adding 6-8 roasted cloves of garlic, rosemary, thyme, shallots, Mexican chili powder, black pepper and salt. Mix this together and place to the side.

Set the grill up for direct grilling and sear the steaks for 60-90 seconds per side. After they form a nice crust, remove them to the indirect zone and set the vents for low and slow cooking. Let the steaks finish off on the indirect side.

When the steaks reach an internal temperature of 118-120 degrees F internally, add a tablespoon of the butter to each steak. Remove the steaks when they reach 127-128 degrees F.

Let rest for 8-10 minutes and then slice for serving!

WOULD YOU EAT THESE CRISPY CRUNCHY PARMESAN POTATOES

 

WOULD YOU EAT THESE CRISPY CRUNCHY PARMESAN POTATOES 

Ingredients:

2 lbs baby potatoes or Yukon Gold potatoes, halved or quartered

1/2 cup grated Parmesan cheese

1/4 cup panko breadcrumbs (for extra crunch)

2 tbsp olive oil

2 tbsp unsalted butter, melted

3 cloves garlic, minced

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme (or fresh)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Prepare the Potatoes:

In a large mixing bowl, toss the halved or quartered potatoes with olive oil, melted butter, minced garlic, garlic powder, onion powder, thyme, salt, and pepper.

Add the Parmesan Coating:

Add the grated Parmesan cheese and panko breadcrumbs to the potatoes, tossing to coat evenly.

Bake the Potatoes:

Spread the potatoes in a single layer on the prepared baking sheet, cut side down for maximum crispiness. Bake for 30-35 minutes, or until the potatoes are golden brown and crispy.

Serve:

Remove from the oven and garnish with fresh parsley. Serve hot as a side dish with your favorite meal.

Helpful Tips:

Extra Crispy: For extra crunch, broil the potatoes for the last 2-3 minutes of cooking.

Flavor Boost: Add a pinch of smoked paprika or cayenne pepper for a subtle kick.

Cheesy Parmesan Mozzarella Bites 🧀

 

Cheesy Parmesan Mozzarella Bites 🧀

Ingredients:

1 cup of grated Parmesan cheese

1 cup of shredded mozzarella cheese

1 large egg

1 teaspoon of onion powder

Instructions:

Start by preheating your oven to 350°F (175°C).

In a mixing bowl, combine the grated Parmesan, shredded mozzarella, egg, and onion powder. Stir these ingredients until the mixture is uniformly blended.

Take a baking sheet and line it with parchment paper. Pour the cheese mixture onto the sheet, spreading it out evenly.

Place the baking sheet in the oven and bake for about 15 minutes, or until the top is golden brown and the cheese is bubbly.

Once done, remove the baking sheet from the oven. Allow the baked mixture to cool for a few minutes before slicing it into bite-sized pieces.

Prep Time: 5 min | Total Time: 20 min | Servings: 4

Baked Cottage Cheese Eggs

                Baked Cottage Cheese Eggs

Ingredients

For the Egg Mixture:

4 large eggs

1 cup cottage cheese (full-fat or low-fat)

1/2 cup shredded cheese (cheddar, mozzarella, or your choice)

1/4 cup diced bell pepper (any color)

1/4 cup diced onion

1/4 cup chopped spinach (fresh or frozen)

Salt and pepper to taste

1 tsp garlic powder (optional)

1 tsp dried herbs (such as oregano or basil, optional)

For Garnish (Optional):

Fresh parsley or chives (chopped)

Additional shredded cheese

Instructions

Step 1: Preheat the Oven

Set the Temperature: Preheat your oven to 375°F (190°C).

Prepare Baking Dish: Grease a baking dish (8x8 or similar) with cooking spray or a little olive oil.

Step 2: Prepare the Egg Mixture

Mix Ingredients: In a large bowl, whisk together the eggs, cottage cheese, and shredded cheese until well combined.

Add Vegetables: Stir in the diced bell pepper, onion, chopped spinach, salt, pepper, garlic powder, and herbs (if using).

Step 3: Pour and Bake

Transfer to Dish: Pour the egg mixture into the prepared baking dish, spreading it evenly.

Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the top is lightly golden.

Step 4: Cool and Serve

Cool Slightly: Remove from the oven and let cool for a few minutes before slicing.

Garnish: Sprinkle with fresh parsley or chives and additional shredded cheese if desired.

Tips for Success

Check for Doneness: The eggs should be fully set in the center. If they are still jiggly, bake for an additional 5 minutes.

Customize: Feel free to add your favorite vegetables or cooked meats like bacon or ham for extra flavor.

Variations

Spicy Version: Add diced jalapeños or a dash of hot sauce for some heat.

Herb-Infused: Use fresh herbs like basil, thyme, or dill for a fragrant twist.

Enjoy !

Smash Burger Pancakes 🍔🥞

 

Smash Burger Pancakes 

Ingredients:

For the Smash Burgers:

1 lb ground beef (80/20 ratio for juiciness)

Salt and pepper to taste

4 slices cheddar cheese

4 small slider-sized hamburger buns (optional)

Optional toppings: pickles, lettuce, ketchup, mustard

For the Pancakes:

1 cup all-purpose flour

2 tbsp sugar

1 tsp baking powder

½ tsp baking soda

Pinch of salt

1 cup buttermilk

1 egg

2 tbsp melted butter

1 tsp vanilla extract

Butter for cooking

Instructions:

1. Prepare the Smash Burgers:

Divide the ground beef into 4 equal portions and roll them into loose balls.

Heat a skillet or griddle over medium-high heat. Place the beef balls on the hot skillet and smash them down with a spatula until they are thin patties.

Season with salt and pepper, and cook each side for about 2-3 minutes, until crispy and browned.

Add a slice of cheddar cheese on top of each patty and let it melt. Remove from heat and set aside.

2. Make the Pancakes:

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients and mix until just combined (don’t overmix; a few lumps are okay).

Heat a non-stick skillet over medium heat and lightly butter the surface. Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

Repeat until all the batter is used.

3. Assemble the Smash Burger Pancakes:

Place a pancake on a plate, then top it with a smash burger patty. Add your favorite burger toppings (pickles, lettuce, ketchup, etc.).

Top with another pancake to create your “pancake bun.”

Serve as is or with a drizzle of syrup for a sweet-and-savory combo!

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4

Enjoy !

WOULD YOU EAT THIS BEEF & CABBAGE RICE SKILLET 🍲🥩🥬

 WOULD YOU EAT THIS BEEF & CABBAGE RICE SKILLET 

Ingredients:

1 lb ground beef

2 cups cabbage, shredded

1 cup uncooked white rice (or brown rice)

1 small onion, diced

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

2 cups beef broth

1 tsp paprika

1/2 tsp cumin

1/2 tsp dried thyme

Salt and pepper to taste

1 tbsp olive oil

Fresh parsley for garnish (optional)

Instructions:

Cook the Ground Beef: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat and set the beef aside.

Sauté the Onion and Garlic: In the same skillet, add the diced onion and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for an additional minute.

Add the Rice and Spices: Stir in the uncooked rice, paprika, cumin, thyme, salt, and pepper. Cook for 2-3 minutes, allowing the rice to lightly toast.

Add Tomatoes and Broth: Stir in the diced tomatoes (with their juices) and beef broth. Bring the mixture to a simmer.

Add Cabbage: Stir in the shredded cabbage. Cover the skillet and let everything simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Combine with Beef: Once the rice and cabbage are fully cooked, stir the browned ground beef back into the skillet. Cook for an additional 2-3 minutes to heat everything through.

Serve: Garnish with fresh parsley and serve hot. This dish pairs well with a side of crusty bread or a green salad.

Helpful Tips:

Customize It: Add other veggies like carrots or bell peppers for extra flavor.

One-Pot Wonder: This dish is perfect for a quick and easy weeknight dinner, all made in one skillet!

Cheesy Chicken Fritterss with a Spicy Mayo Drizzle

 

 Cheesy Chicken Fritterss with a Spicy Mayo Drizzle

Ingredients:

2 cups cooked chicken, shredded

1 cup shredded cheddar cheese

1/4 cup chopped fresh parsley

1/4 cup finely chopped onion

2 cloves garlic, minced

1 cup mashed potatoes

1/4 cup all-purpose flour

1 egg, beaten

1 cup breadcrumbs

Oil for frying

Salt and pepper to taste

For the Spicy Mayo:

1/2 cup mayonnaise

1 tablespoon sriracha sauce

1 teaspoon lemon juice

Salt to taste

Directions:

In a large bowl, combine the shredded chicken, cheddar cheese, parsley, onion, garlic, and mashed potatoes. Mix well.

Season with salt and pepper to taste. Shape the mixture into small balls.

Dredge each ball in flour, dip in beaten egg, and coat with breadcrumbs.

Heat oil in a deep frying pan over medium heat. Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

In a small bowl, mix together the mayonnaise, sriracha sauce, lemon juice, and salt to make the spicy mayo drizzle.

Drizzle the spicy mayo over the croquettes and garnish with additional chopped parsley.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 320 kcal | Servings: 4 servings

Cheddar Jalapeño Pull Apart Bread

 

🧀🌶️ Cheddar Jalapeño Pull Apart Bread 🌶️🧀

Ingredients:

1 pound pizza dough

2 tablespoons butter, melted

1 cup shredded mozzarella cheese

1 cup grated cheddar cheese

¼ cup sliced pickled jalapeño peppers, drained

Instructions:

Preheat oven to 400°F. Butter a loaf pan and line with parchment paper.

Roll out the dough into a 10x20 inch rectangle on a floured surface.

Brush with melted butter, sprinkle with cheeses and jalapeños.

Cut dough lengthwise into 3 strips, then each strip into 6 squares.

Stack squares in groups, then place vertically in the loaf pan.

Bake until golden brown, about 25 minutes.

Cool slightly before serving.

Prep Time: 15 mins | Total Time: 40 mins | Servings: 8

Oklahoma Fried Onion Burgers 😋

 

Oklahoma Fried Onion Burgers 

Ingredients:

1 large onion, peeled, halved and thinly sliced

salt and pepper

1 lb ground beef

1 tablespoon butter

1 tablespoon vegetable oil

4-8 slices American cheese

Mayo, mustard and pickles, for serving

4 hamburger buns, toasted

Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Do this over the sink or a large bowl since the onions will have quite a bit of liquid in them.

Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the onion adheres to the beef. The patties should measure 4 inches in diameter. Season the beef generously with salt and pepper.

Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes.

Add 1 or 2 slices of cheese to each burger and allow to melt. Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns. Serve immediately.