Philly Cheesesteak Stromboli 🧀🥩

 

Philly Cheesesteak Stromboli

Ingredients:

1 lb pizza dough, store-bought or homemade

1/2 lb ribeye steak, thinly sliced

1 small onion, thinly sliced

1 small green bell pepper, thinly sliced

1 small red bell pepper, thinly sliced

1 cup shredded provolone or mozzarella cheese

1 tbsp olive oil

1 tbsp Worcestershire sauce

1 tsp garlic powder

1 tsp onion powder

Salt and black pepper to taste

1 egg, beaten (for egg wash)

Instructions:

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

In a large skillet, heat olive oil over medium heat. Add the sliced steak, onion, and bell peppers. Cook until the steak is browned and the vegetables are softened.

Season the mixture with Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Remove from heat and let cool slightly.

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

Spread the steak and vegetable mixture evenly over the dough, leaving a 1-inch border around the edges.

Sprinkle shredded cheese over the steak mixture.

Carefully roll the dough lengthwise into a tight log, pinching the edges to seal.

Place the Stromboli seam-side down on the prepared baking sheet.

Brush the top with beaten egg for a golden finish.

Bake for 20-25 minutes until the dough is golden brown and cooked through.

Let it cool for a few minutes before slicing and serving.

Notes:

Serve with a side of marinara sauce for dipping.

Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins | Servings: 4-6

Open Face Garlic Toast Sloppy Joes

 

Open Face Garlic Toast Sloppy Joes 

Ingredients:

1 lb ground beef (or ground turkey)

1 small onion, chopped

2 cloves garlic, minced

1 can (15 oz) tomato sauce

1/4 cup ketchup

2 tbsp brown sugar

1 tbsp Worcestershire sauce (non-alcoholic)

1 tsp mustard

1/2 tsp salt

1/4 tsp black pepper

4 slices thick-cut bread (such as Texas toast)

2 tbsp butter, softened

1 tsp garlic powder

1 cup shredded cheddar cheese

Instructions:

Preheat oven to 375°F (190°C).

In a large skillet, cook ground beef (or turkey) and onion over medium heat until meat is browned. Drain any excess fat.

Add garlic to the skillet and cook for another minute.

Stir in tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, salt, and pepper. Simmer for 10 minutes.

While the meat mixture simmers, spread butter on one side of each bread slice and sprinkle with garlic powder.

Place bread on a baking sheet, buttered side up. Toast in the oven for 5-7 minutes or until golden brown.

Spoon the sloppy joe mixture onto the toasted bread slices.

Sprinkle shredded cheddar cheese on top and return to the oven for another 2-3 minutes, until cheese is melted.

Serve immediately.

Notes:

Substitute ground beef with ground turkey for a lighter option.

Use whole grain bread for added fiber.

Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins | Kcal: 450 | Servings: 4

Red Velvet Cinnamon Rolls

 

Red Velvet Cinnamon Rolls

Ingredients:

Dough:

3 cups all-purpose flour

1/4 cup granulated sugar

1 package (2 1/4 tsp) active dry yeast

1/2 tsp salt

3/4 cup warm milk (110°F/45°C)

1/4 cup unsalted butter, melted

1 large egg

1 tbsp unsweetened cocoa powder

1 tsp vanilla extract

Red food coloring (gel preferred, amount to achieve desired color)

Filling:

1/2 cup unsalted butter, softened

1/2 cup brown sugar

2 tbsp ground cinnamon

1/4 cup granulated sugar

Cream Cheese Icing:

4 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 cup powdered sugar

1/2 tsp vanilla extract

1-2 tbsp milk (optional, to thin icing)

Instructions:

Prepare Dough: In a large mixing bowl, combine 2 1/2 cups of the flour, sugar, yeast, and salt. In a separate bowl, mix warm milk, melted butter, egg, cocoa powder, vanilla extract, and red food coloring until smooth. Gradually add the wet ingredients to the dry, mixing until a soft dough forms. Knead the dough on a floured surface for 5-7 minutes, adding the remaining flour as needed until the dough is smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

Prepare Filling: In a small bowl, mix the softened butter, brown sugar, granulated sugar, and cinnamon until well combined.

Roll Out Dough: Punch down the risen dough and roll it out on a floured surface into a large rectangle (about 12x18 inches). Spread the cinnamon filling evenly over the dough.

Roll Up and Cut: Starting from the long side, tightly roll up the dough into a log. Cut the log into 12 equal slices.

Second Rise: Place the slices in a greased 9x13-inch baking dish. Cover and let rise for another 30-45 minutes until puffed.

Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.

Make Icing: While the rolls bake, prepare the cream cheese icing by beating together the cream cheese, butter, powdered sugar, and vanilla extract until smooth. Add milk to thin the icing if desired.

Serve: Spread the cream cheese icing over the warm rolls. Serve immediately.

Notes:

For a festive touch, sprinkle the finished rolls with red and white sprinkles!

Prep Time: 30 mins | Rise Time: 1 hour 45 mins | Cooking Time: 25 mins | Total Time: 2 hours 40 mins | Servings: 12

Indulge in these soft, decadent Red Velvet Cinnamon Rolls for a special treat! 

Polish Sausage, Sauerkraut, and Potatoes

 

Polish Sausage, Sauerkraut, and Potatoes

Ingredients:

1 lb Polish sausage (kielbasa), cut into 1-inch slices

1 lb potatoes, peeled and cut into chunks (about 2-3 potatoes)

1 can (14 oz) sauerkraut, drained and rinsed

1 onion, thinly sliced

2 cloves garlic, minced

1/2 teaspoon caraway seeds (optional)

1/2 cup chicken broth or beer

2 tablespoons olive oil or butter

Salt and pepper, to taste

Fresh parsley, chopped (for garnish, optional)

Instructions:

Prepare the ingredients:

Preheat your oven to 375°F (190°C).

Cook the sausage and potatoes:

In a large oven-safe skillet or Dutch oven, heat olive oil or melt butter over medium heat. Add the sliced sausage and cook until lightly browned, about 3-4 minutes per side. Remove the sausage from the skillet and set aside.

In the same skillet, add the potatoes and cook for 5-7 minutes, stirring occasionally, until they start to brown slightly.

Add aromatics and sauerkraut:

Stir in the sliced onion and minced garlic. Cook for another 2-3 minutes until the onion is softened and fragrant.

Add the drained and rinsed sauerkraut to the skillet, along with the caraway seeds if using. Mix everything together.

Combine and add liquid:

Return the browned sausage to the skillet. Pour in the chicken broth or beer to deglaze the pan, scraping up any browned bits from the bottom.

Bake:

Cover the skillet or Dutch oven with a lid or aluminum foil. Transfer to the preheated oven and bake for 30-35 minutes, or until the potatoes are tender.

Garnish and serve:

Remove from the oven and season with salt and pepper to taste. Sprinkle with chopped fresh parsley for garnish, if desired.

Serve warm:

Serve the Polish sausage, sauerkraut, and potatoes hot, straight from the skillet or Dutch oven. Enjoy this comforting and hearty dish on its own or with a slice of crusty bread.

This dish is perfect for a cozy family dinner and brings together the flavors of Polish cuisine in a satisfying way. Adjust the seasonings and ingredients according to your preferences, and enjoy the robust flavors of sausage, sauerkraut, and potatoes!

Honey BBQ Meatballs

 

Honey BBQ Meatballs 

Ingredients:

1 lb ground beef or ground turkey

1/2 cup breadcrumbs

1/4 cup milk

1 egg

1/4 cup finely chopped onion

1 tsp garlic powder

Salt and pepper to taste

1 cup BBQ sauce

1/4 cup honey

1 tbsp soy sauce

1 tbsp olive oil (for frying)

Instructions:

Prepare the Meatballs:

In a bowl, combine ground beef or turkey, breadcrumbs, milk, egg, chopped onion, garlic powder, salt, and pepper.

Mix well and form into small meatballs.

Cook the Meatballs:

Heat olive oil in a large skillet over medium heat.

Fry the meatballs until browned on all sides and fully cooked through, about 8-10 minutes. Set aside.

Make the Honey BBQ Sauce:

In a small saucepan, mix BBQ sauce, honey, and soy sauce. Heat over medium heat until well combined and slightly thickened, about 5 minutes.

Coat the Meatballs:

Add the cooked meatballs to the saucepan and toss to coat them evenly in the honey BBQ sauce.

Serve:

Serve the meatballs hot, garnished with fresh herbs if desired. Enjoy as an appetizer or with rice, mashed potatoes, or rolls.

Notes:

For a spicier kick, add a pinch of red pepper flakes or a splash of hot sauce to the BBQ mixture.

These meatballs also work well in a slow cooker for parties!

Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins | Kcal: ~400 per serving | Servings: 4

Garlic Roasted Cauliflower & Mushrooms

 Garlic Roasted Cauliflower & Mushrooms 

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

• 1 medium cauliflower head, cut into florets

• 250g (8.8 oz) mushrooms, sliced (white or cremini)

• 3 garlic cloves, minced

• 3 tbsp olive oil

• 1 tsp dried thyme (optional)

• Salt and pepper, to taste

• Fresh parsley, chopped, for garnish

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

1. Prep the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Veggies: In a large bowl, combine the cauliflower florets, sliced mushrooms, and minced garlic.

3. Season: Drizzle the olive oil over the veggies. Add thyme (if using), salt, and pepper. Toss everything together until the vegetables are well-coated.

4. Roast: Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and slightly browned at the edges.

5. Serve: Remove from the oven, garnish with freshly chopped parsley, and serve warm as a side dish or a light main course.

𝐏𝐫𝐞𝐩 𝐓𝐢𝐦𝐞: 10 minutes

𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐓𝐢𝐦𝐞: 25-30 minutes

𝐓𝐨𝐭𝐚𝐥 𝐓𝐢𝐦𝐞: 35-40 minutes

𝐒𝐞𝐫𝐯𝐢𝐧𝐠𝐬: 4

𝐊𝐜𝐚𝐥: 110 per serving

Creamy White Chili

 Creamy White Chili

Ingredients:

1 tablespoon olive oil

1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes

1 onion, chopped

2 cloves garlic, chopped

2 (15.5 ounce) cans great Northern beans, rinsed and drained

1 (14.5 ounce) can chicken broth

2 (4 ounce) cans chopped green chiles

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1 cup sour cream

½ teaspoon ground black pepper

¼ teaspoon cayenne pepper

½ cup heavy whipping cream

Instructions :

Gather ingredients.

Heat olive oil in a large saucepan over medium heat. Add chicken, onion, and garlic; cook and stir until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes.

Stir in beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.

Remove chili from heat; stir in sour cream and whipping cream until incorporated.