Grits, Sausage, and Toast with Cheese Eggs

 

Grits, Sausage, and Toast with Cheese Eggs 

Ingredients:

1 cup stone-ground grits

4 cups water or chicken broth

1/2 cup milk or heavy cream

2 tbsp butter

Salt and pepper to taste

Instructions:

Bring water or chicken broth to a boil in a medium saucepan.

Slowly stir in the grits, reduce heat to low, and simmer for 20-25 minutes, stirring occasionally, until thick and creamy.

Stir in milk or heavy cream, butter, salt, and pepper. Cook for an additional 5 minutes. Keep warm.

Sausage

Ingredients:

8 sausage links or patties (pork, turkey, or chicken)

Instructions:

Cook sausage in a skillet over medium heat for 8-10 minutes, turning occasionally, until browned and cooked through.

Drain on paper towels and keep warm.

Toast

Ingredients:

4 slices of bread (your choice)

Butter, for spreading

Instructions:

Toast the bread in a toaster or on a skillet until golden brown.

Spread butter on each slice while warm.

Cheese Eggs

Ingredients:

4 large eggs

1/4 cup milk or cream

1/2 cup shredded cheddar cheese (or your favorite cheese)

2 tbsp butter

Salt and pepper to taste

Instructions:

Whisk eggs with milk or cream in a bowl until well combined.

Melt butter in a non-stick skillet over medium heat.

Pour the egg mixture into the skillet, gently stirring as it cooks.

When eggs are almost set, sprinkle in the shredded cheese and continue cooking until the cheese is melted and the eggs are fully cooked.

Season with salt and pepper to taste.

Serve Together:

Plate the creamy grits alongside the sausage, buttered toast, and cheesy scrambled eggs.

Notes:

Add a splash of hot sauce or a sprinkle of fresh herbs to the eggs for extra flavor.

Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins | Kcal: 500 kcal/serving | Servings: 4

Steak & Eggs with Fries and Bacon 🍳🥩🍟

 Steak & Eggs with Fries and Bacon

Ingredients:

2 ribeye or sirloin steaks

Salt and pepper to taste

1 tbsp olive oil

2 tbsp butter

2 cloves garlic, crushed

1 sprig fresh rosemary or thyme (optional)

Instructions:

Season the steaks generously with salt and pepper on both sides.

Heat olive oil in a skillet over medium-high heat until hot.

Sear the steaks for 3-4 minutes on each side for medium-rare, or until they reach your desired level of doneness.

Add butter, garlic, and rosemary or thyme (if using) to the skillet. Baste the steaks with the melted butter for an additional minute.

Remove steaks from the skillet and let them rest for 5 minutes before slicing.

Eggs

Ingredients:

4 large eggs

1 tbsp butter

Salt and pepper to taste

Instructions:

Heat butter in a non-stick skillet over medium heat.

Crack the eggs into the skillet and cook them to your preferred style: sunny-side-up, over-easy, or scrambled.

Season with salt and pepper.

Fries

Ingredients:

4 large russet potatoes, cut into fries

2 tbsp vegetable oil

Salt and pepper to taste

Optional: Paprika or garlic powder for extra flavor

Instructions:

Preheat oven to 220°C (425°F).

Soak the cut fries in cold water for 30 minutes, then drain and pat dry.

Toss the fries with vegetable oil, salt, pepper, and any additional seasonings.

Spread fries in a single layer on a baking sheet lined with parchment paper.

Bake for 25-30 minutes, flipping halfway, until golden and crispy.

Bacon

Ingredients:

8 slices of bacon

Instructions:

Cook the bacon in a skillet over medium heat until crispy.

Drain on paper towels.

Serve Together:

Plate the steak slices alongside the eggs, crispy fries, and bacon strips.

Notes:

Add a side of ketchup or steak sauce for dipping the fries or steak.

Prep Time: 20 mins | Cooking Time: 30 mins | Total Time: 50 mins | Kcal: 800 kcal/serving | Servings: 4

Slow Cooker Sausage and Peppers Ravioli Lasagna 🍝🌶️

 

Slow Cooker Sausage and Peppers Ravioli Lasagna 

Ingredients:

1 lb Italian sausage (use chicken or turkey sausage)

1 bell pepper, sliced

1 onion, sliced

2 cups marinara sauce

1 (25 oz) package frozen cheese ravioli

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 tsp Italian seasoning

Salt and pepper, to taste

Instructions:

In a skillet, cook sausage over medium heat until browned. Drain excess fat.

Add sliced bell pepper and onion to the skillet and cook until softened, about 5 minutes.

In a slow cooker, spread a thin layer of marinara sauce on the bottom.

Layer with one-third of the frozen ravioli.

Top with half of the sausage, pepper, and onion mixture.

Sprinkle with one-third of the shredded mozzarella cheese and some grated Parmesan cheese.

Repeat layers, ending with a layer of marinara sauce and the remaining cheeses on top.

Sprinkle Italian seasoning, salt, and pepper over the top.

Cover and cook on low for 4-5 hours, until the ravioli is tender and the cheese is melted and bubbly.

Let it sit for 10 minutes before serving.

Notes:

Serve with a side salad or garlic bread for a complete meal.

Prep Time: 15 mins | Cooking Time: 4-5 hours | Total Time: 4-5 hours 15 mins | Kcal: 450 | Servings: 6

Garbage Bread

 

Garbage Bread

Ingredients:

1 lb pizza dough

1/2 lb ground beef (use ground turkey or chicken)

1 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

1/2 cup pepperoni slices (optional)

1/2 cup diced bell pepper

1/2 cup diced onion

1/4 cup sliced black olives

1 tsp Italian seasoning

Salt and pepper, to taste

1 egg, beaten (for egg wash)

Instructions:

Preheat oven to 375°F (190°C).

In a skillet, cook ground turkey or chicken over medium heat until browned. Drain excess fat.

Add diced bell pepper and onion to the skillet and cook until softened.

Stir in Italian seasoning, salt, and pepper.

Roll out pizza dough into a large rectangle on a floured surface.

Spread the cooked meat mixture evenly over the dough, leaving a 1-inch border.

Sprinkle shredded mozzarella and cheddar cheese, pepperoni slices (if using), and black olives over the meat mixture.

Roll up the dough tightly from one long side, like a jelly roll, and pinch the edges to seal.

Place the rolled dough seam-side down on a greased baking sheet.

Brush the top with beaten egg.

Bake for 25-30 minutes until golden brown and cooked through.

Let cool for a few minutes before slicing.

Notes:

Customize with your favorite fillings like mushrooms, spinach, or different cheeses.

Prep Time: 15 mins | Cooking Time: 30 mins | Total Time: 45 mins | Kcal: 450 | Servings: 6

Taco Stuffed Bell Peppers 🌮🫑

 

Taco Stuffed Bell Peppers 

Ingredients:

4 large bell peppers (any color)

500g ground beef or turkey

1 small onion, chopped

2 cloves garlic, minced

1 packet taco seasoning

1 can (400g) diced tomatoes, drained

1 cup cooked rice

1/2 cup canned black beans, drained and rinsed

1 cup shredded cheddar cheese

1/4 cup chopped fresh cilantro (optional)

Salt and pepper to taste

Instructions:

Preheat oven to 180°C (350°F).

Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Blanch them in boiling water for 2-3 minutes, then drain and set aside.

Cook the ground beef or turkey in a large skillet over medium heat until browned. Add chopped onion and garlic; sauté until softened.

Stir in taco seasoning, drained diced tomatoes, cooked rice, and black beans. Cook for an additional 5 minutes.

Season with salt and pepper to taste.

Stuff each bell pepper with the taco mixture, packing it tightly. Place the stuffed peppers in a baking dish.

Sprinkle shredded cheddar cheese on top of each stuffed pepper.

Bake for 20-25 minutes, until the cheese is melted and bubbly.

Garnish with chopped fresh cilantro before serving.

Notes:

Serve with a dollop of sour cream, salsa, or guacamole on the side.

Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins | Kcal: 300 kcal/serving | Servings: 4

SHRIMP & STEAK FRIED RICE

 

SHRIMP & STEAK FRIED RICE RECIPE:

1 ribeye, cut into bite sized pieces pieces

12-15 raw shrimp, tail off and deveined 

4 cups day old cold cooked rice

1/2 cup chopped onion

1/2 cup chopped carrots

3 green onions, sliced

3 eggs, lightly beaten

3 cloves garlic, minced

5 tbsp soy sauce, divided

1 tbsp sugar

1 tbsp brown sugar divided

4 tbsp oil, divided

Yum yum sauce for serving

Add 1 tbsp soy sauce and 1/2 tbsp brown sugar to steak. Put aside.

Add 1 tbsp soy sauce and 1/2 tbsp brown sugar to shrimp, put aside.

In a large wok or skillet over medium high heat add 2 tbsp oil and cook steak, 1 minute per side until browned. Remove from pan and add in shrimp. Cook on each side approximately 2-3 minutes until shrimp make a nice c shape. Remove from pan and add remaining oil. Add in carrots and onions, cooking 3-4 minutes before adding garlic, cook one minute then scoot to one half of the pan and adding eggs. Scramble said eggs and then add in the day old cold rice. Use spatula to break up rice and add in remaining soy sauce and sugar. Return shrimp and steak to wok and then add in green onions. Enjoy!

Italian Ravioli with Spinach, Artichokes, Sun-Dried Tomatoes, and Capers

 

 Italian Ravioli with Spinach, Artichokes, Sun-Dried Tomatoes, and Capers 

Dive into this delightful Italian Ravioli dish loaded with vibrant flavors! This meal is not only delicious but also a feast for the eyes with its colorful ingredients. Perfect for a cozy dinner or impressing your guests! 

Ingredients:

1 package of cheese ravioli

1 cup fresh spinach leaves

1/2 cup marinated artichoke hearts, chopped

1/4 cup sun-dried tomatoes, thinly sliced

2 tablespoons capers, drained

2 tablespoons olive oil

2 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Freshly grated Parmesan cheese for serving

Instructions:

Cook the Ravioli:

Bring a large pot of salted water to a boil.

Add the ravioli and cook according to package instructions until al dente. Drain and set aside.

Prepare the Sauce:

In a large skillet, heat the olive oil over medium heat.

Add the minced garlic and red pepper flakes, sautéing until fragrant (about 1 minute).

Add the Veggies:

Stir in the chopped artichoke hearts and sun-dried tomatoes. Cook for 2-3 minutes until they are heated through.

Add the fresh spinach and capers, cooking until the spinach wilts.

Combine and Season:

Gently toss the cooked ravioli in the skillet with the veggie mixture.

Season with salt and pepper to taste.

Serve:

Divide the ravioli among serving plates.

Sprinkle with freshly grated Parmesan cheese and an extra drizzle of olive oil if desired.

Buon appetito!