Cheesy Garlic Bread Shrimp Grilled Cheese

 

Cheesy Garlic Bread Shrimp Grilled Cheese  

Dive into a mouthwatering fusion of crispy garlic bread, gooey melted cheese, and succulent shrimp with this Cheesy Garlic Bread Shrimp Grilled Cheese. It's a comforting and indulgent twist on a classic favorite!

(I ALREADY KNOW BAE MAKING THIS)‼️

Ingredients:

For the Garlic Bread:

1 loaf French bread, sliced in half lengthwise

4 tablespoons unsalted butter, softened

3 cloves garlic, minced

1 teaspoon dried parsley

1/2 teaspoon dried basil

1/4 teaspoon salt

For the Shrimp:

1/2 lb large shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

For the Grilled Cheese:

8 slices of your favorite cheese (such as cheddar, mozzarella, or Swiss)

1 cup shredded mozzarella cheese

Butter for grilling

Instructions:

1. Prepare the Garlic Bread:

Preheat your oven to 375°F (190°C).

Mix the softened butter with minced garlic, dried parsley, dried basil, and salt.

Spread the garlic butter mixture evenly over the cut sides of the French bread.

2. Bake the Garlic Bread:

Place the bread on a baking sheet and bake for 10-12 minutes, or until the edges are golden and crispy. Remove from the oven and set aside.

3. Cook the Shrimp:

While the garlic bread is baking, heat olive oil in a skillet over medium heat.

Season the shrimp with paprika, garlic powder, onion powder, salt, and pepper.

Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat.

4. Assemble the Grilled Cheese:

Place one slice of the baked garlic bread, buttered side down, on a skillet over medium heat.

Layer with slices of cheese and sprinkle with shredded mozzarella. Top with cooked shrimp.

Cover with the second slice of garlic bread, buttered side up.

5. Grill the Sandwich:

Butter the top of the sandwich. Grill for 2-3 minutes per side, or until the bread is golden brown and the cheese is melted.

6. Serve:

Slice the sandwich in half and serve hot. Enjoy the gooey, cheesy, garlic-infused goodness with succulent shrimp!

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Servings: 2 sandwiches

Experience a delicious twist on the classic grilled cheese with this Cheesy Garlic Bread Shrimp Grilled Cheese, perfect for a comforting meal or a special treat! 

Strawberry Cheesecake Stuffed Donuts

 

Strawberry Cheesecake Stuffed Donuts

Fluffy Donuts Filled with Creamy Strawberry Cheesecake and Topped with a Sweet Glaze

Ingredients:

For the Donuts:

1 cup warm milk

2 teaspoons active dry yeast

2 tablespoons sugar

2 1/2 cups all-purpose flour

1/2 teaspoon salt

2 tablespoons unsalted butter, melted

1 large egg

For the Filling:

1 cup cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup strawberry jam

For the Glaze:

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Directions:

Prepare the Dough:

In a bowl, dissolve the yeast and 1 tablespoon of sugar in warm milk. Let it sit for about 5 minutes, or until frothy.

Add the flour, salt, melted butter, egg, and the remaining tablespoon of sugar. Knead the mixture until smooth. Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

Form and Fry Donuts:

On a floured surface, roll out the dough to a thickness of about 1/2 inch. Use a donut cutter or a round cutter to cut out donut shapes. Let the donuts rise again for 15-20 minutes.

Heat oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Fry the donuts in batches until they are golden brown, about 2-3 minutes per side. Drain on paper towels.

Make the Filling:

In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the strawberry jam until well combined.

Fill Donuts:

Once the donuts have cooled completely, use a small knife to make a hole in the side of each donut. Pipe in the strawberry cheesecake filling using a piping bag with a round tip.

Glaze:

In a small bowl, mix the powdered sugar, milk, and vanilla extract to make the glaze. Drizzle the glaze over the filled donuts.

Tips:

Ensure the yeast is properly activated for the fluffiest donuts.

Cool the donuts completely before filling them to avoid melting the cheesecake mixture.

Store any leftovers in the refrigerator and enjoy them within a couple of days.

Prep Time: 1 hour | Cook Time: 10 minutes | Total Time: 1 hour 10 minutes | Calories: Approx. 300 kcal per donut

Notes: Enjoy these Strawberry Cheesecake Stuffed Donuts as a sweet, indulgent treat!

Beef Cheese Biscuits

 

Beef Cheese Biscuits

Ingredients:

1 pound ground beef

1/2 cup finely chopped onion

1 cup shredded cheddar cheese

1 can (16.3 oz) refrigerated biscuit dough

1 tablespoon olive oil

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon dried oregano

Directions:

Prepare the Beef Mixture:

Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened.

Add the ground beef to the skillet. Cook until browned and fully cooked, breaking it up with a spoon as it cooks. Drain any excess fat.

Stir in garlic powder, black pepper, salt, and dried oregano. Remove from heat and mix in shredded cheddar cheese. Set aside.

Prepare the Biscuits:

Preheat the oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper.

Open the can of biscuit dough and separate the biscuits.

Flatten each biscuit dough slightly and place a spoonful of the beef and cheese mixture in the center of each biscuit. Fold the edges of the biscuit dough over the filling and pinch to seal.

Bake the Biscuits:

Place the filled biscuits seam-side down on the prepared baking sheet.

Bake for 12-15 minutes or until the biscuits are golden brown and cooked through.

Serve:

Let the biscuits cool slightly before serving. Enjoy warm!

Mini Garlic Parmesan Chicken Meatloaves with Creamy Sauce

 

Garlic Parmesan Chicken Meatloaves

Mini Garlic Parmesan Chicken Meatloaves with Creamy Sauce

Ingredients:

2 lbs ground chicken

1/2 yellow onion, diced

8-10 garlic cloves, pressed

3/4 cup bread crumbs or 2 slices of dense bread, crumbled

1 egg

3 Tbsp fresh minced parsley

3 oz fresh grated Parmesan cheese

Salt to taste

Fresh cracked black pepper to taste

For the Sauce:

2 Tbsp olive oil

3 garlic cloves, pressed

1 Tbsp all-purpose flour

1 1/2 cups heavy whipping cream

3 oz fresh grated Parmesan cheese

Additional fresh grated Parmesan cheese for topping (optional)

Directions:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the ground chicken, diced onion, pressed garlic, bread crumbs (or crumbled bread), egg, minced parsley, 3 oz of grated Parmesan cheese, salt, and fresh cracked black pepper.

Mix the ingredients together until well combined. Shape the mixture into individual mini meatloaves and place them on the prepared baking sheet.

Bake for 25-30 minutes, or until the meatloaves are cooked through and golden brown.

While the meatloaves are baking, heat the olive oil in a small saucepan over medium heat.

Add the pressed garlic cloves and sauté until fragrant, about 1 minute.

Stir in the flour and cook for another minute to form a roux.

Gradually whisk in the heavy whipping cream, ensuring there are no lumps.

Add the 3 oz of grated Parmesan cheese and continue to whisk until the sauce thickens, about 5-7 minutes.

Season with salt and pepper to taste.

Once the meatloaves are done baking, remove them from the oven and drizzle the garlic Parmesan sauce over each meatloaf.

For an extra cheesy touch, sprinkle additional fresh grated Parmesan cheese on top.

Serve the meatloaves hot, with your favorite sides.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 400 kcal | Servings: 6-8 servings

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

 

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Enjoy this flavorful and colorful side dish, perfect for any meal!

Ingredients:

1 lb baby potatoes, halved or quartered

4 large carrots, peeled and cut into sticks

2 medium zucchinis, sliced into rounds or half-moons

3 tbsp olive oil

4 cloves garlic, minced

1 tsp dried thyme

1 tsp dried rosemary

1 tsp dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: grated Parmesan cheese for topping

Directions:

Preheat the Oven:

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

Prepare the Vegetables:

In a large bowl, combine the potatoes, carrots, and zucchini. Drizzle with olive oil and toss to coat evenly.

Season the Vegetables:

Add the minced garlic, dried thyme, rosemary, oregano, salt, and pepper to the bowl. Toss again to ensure the vegetables are well coated with the seasoning.

Arrange on the Baking Sheet:

Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring they are evenly spaced for even roasting.

Roast:

Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the potatoes and carrots are tender and slightly crispy on the edges. Stir halfway through cooking to ensure even roasting.

Serve:

Remove the roasted vegetables from the oven and transfer them to a serving dish. Garnish with freshly chopped parsley and, if desired, a sprinkle of grated Parmesan cheese.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Calorie Count per Serving: 250 kcal | Serving Size: 4 servings

Enjoy your delicious roasted vegetables!

Cinnamon Cream Cheese French Toast Bake

 

Cinnamon Cream Cheese French Toast Bake

Ingredients:

8 large eggs

8 oz cream cheese, softened

1/2 stick (4 tbsp) unsalted butter, melted

1/2 cup sugar-free syrup (for serving)

Fresh berries (for serving)

Whipped cream (for serving)

Ground cinnamon (for sprinkling)

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan with non-stick spray.

Blend the Ingredients: In a blender, combine the eggs, cream cheese, and melted butter. Blend until the mixture is smooth and well combined.

Bake the Dish: Pour the mixture into the prepared baking pan. Bake for 30-40 minutes, or until the center is set and the top is lightly golden brown. (Note: Baking time may vary; keep an eye on it to ensure it’s fully cooked.)

Cool and Serve: Allow the bake to cool slightly; it will deflate a bit. Sprinkle the top with ground cinnamon.

Add Toppings: Serve warm with sugar-free syrup, fresh berries, and a dollop of whipped cream.

Servings: 6-8

Enjoy this delicious Cinnamon Cream Cheese French Toast Bake with its flan-like texture and French toast flavor!

Greek Chicken Gyros

 

Greek Chicken Gyros 

Ingredients:

1 pound boneless, skinless chicken breasts, thinly sliced

3 tablespoons olive oil

3 cloves garlic, minced

1 lemon, juiced

1 tablespoon red wine vinegar

2 teaspoons dried oregano

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

4-6 pita breads

For the Tzatziki Sauce:

1 cup plain Greek yogurt

1 cucumber, grated and excess water squeezed out

2 cloves garlic, minced

1 tablespoon fresh dill, chopped

1 tablespoon fresh lemon juice

Salt and pepper to taste

For the Toppings:

1 small red onion, thinly sliced

1 cup cherry tomatoes, halved

1/2 cup sliced cucumbers

1/2 cup crumbled feta cheese

Fresh parsley, chopped

Instructions:

Marinate the Chicken:

In a large bowl, mix the olive oil, minced garlic, lemon juice, red wine vinegar, dried oregano, ground cumin, paprika, salt, and pepper.

Add the thinly sliced chicken breasts to the marinade and toss to coat well. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours.

Make the Tzatziki Sauce:

In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper. Mix well and refrigerate until ready to use.

Cook the Chicken:

Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken slices for about 5-7 minutes, or until fully cooked and slightly charred. Remove from heat.

Assemble the Gyros:

Warm the pita breads in a dry skillet or in the oven.

Spread a generous amount of tzatziki sauce on each pita.

Top with cooked chicken slices, thinly sliced red onion, cherry tomatoes, sliced cucumbers, and crumbled feta cheese.

Garnish with chopped fresh parsley.

Notes:

Serve with lemon wedges on the side for an extra burst of citrus flavor.

Add a few olives for a more authentic Greek touch.

These gyros are great for a quick and flavorful weeknight dinner or a casual get-together.

Preparation time: 20 minutes | Marinating time: 30-60 minutes | Cooking time: 10 minutes | Total time: 1 hour | Kcal: Approximately 400 per serving | Servings: 4-6 servings