Beef and Cheese Chimichangas

 Beef and Cheese Chimichangas Recipe

Ingredients:

6 large flour tortillas

1 lb ground beef

1 onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup cheddar cheese, shredded

1/2 cup Monterey Jack cheese, shredded

Vegetable oil, for frying

Salsa, sour cream, and guacamole, for serving

Directions:

In a large skillet, cook the ground beef, chopped onion, and minced garlic over medium heat until the beef is browned and the onions are soft.

Add the cumin, chili powder, salt, and black pepper. Stir to combine and cook for another 2 minutes.

Remove the skillet from the heat and stir in the shredded cheddar and Monterey Jack cheeses until melted.

Warm the flour tortillas in the microwave for about 30 seconds to make them pliable.

Spoon the beef mixture onto the center of each tortilla. Fold in the sides and roll up the tortilla tightly to enclose the filling.

In a large skillet, heat about 1 inch of vegetable oil over medium heat.

Once the oil is hot, carefully place the chimichangas seam-side down in the skillet. Fry until golden brown and crispy on all sides, turning as needed.

Remove the chimichangas from the oil and drain on paper towels.

Serve hot with salsa, sour cream, and guacamole.

Pizza Burger

 

Pizza Burger

Ingredients:

For the Burger Patties:

1 lb ground beef

1/2 cup Italian breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup marinara sauce

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

For the Pizza Sauce:

1/2 cup marinara sauce

1 teaspoon dried oregano

1/2 teaspoon garlic powder

For Assembly:

4 hamburger buns

4 slices mozzarella cheese

16 slices pepperoni

1/4 cup sliced black olives

Fresh basil leaves, for garnish (optional)

Directions:

Preheat your grill or grill pan over medium heat.

In a large mixing bowl, combine the ground beef, Italian breadcrumbs, grated Parmesan cheese, marinara sauce, garlic powder, dried oregano, salt, and pepper. Mix until well combined.

Divide the mixture into 4 equal portions and shape each portion into a patty.

Place the burger patties on the preheated grill or grill pan and cook for 4-5 minutes per side, or until they reach your desired level of doneness.

While the burgers are cooking, prepare the pizza sauce by combining the marinara sauce, dried oregano, and garlic powder in a small bowl.

When the burgers are almost done cooking, place a slice of mozzarella cheese on top of each patty and allow it to melt.

To assemble the burgers, place each cooked patty on a hamburger bun. Top with a generous spoonful of pizza sauce, 4 slices of pepperoni, and a sprinkle of sliced black olives.

Garnish with fresh basil leaves, if desired, and serve immediately.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes | Servings: Makes 4 burgers

Source: Yummy recipes

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Pistachio Baklava Cheesecake

 

Pistachio Baklava Cheesecake

Discover the heavenly fusion of flavors in this Pistachio Baklava Cheesecake!  Perfect for your next gathering.

Ingredients:

1 package phyllo dough, thawed

1 cup unsalted butter, melted

2 cups pistachios, finely chopped

1/4 cup sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 cup honey

3 tablespoons water

1 teaspoon vanilla extract

2 (8 oz) packages cream cheese, softened

1/2 cup sugar

2 large eggs

1 teaspoon vanilla extract

Directions:

Preheat oven to 350°F (175°C).

In a bowl, mix the chopped pistachios, 1/4 cup sugar, cinnamon, and cloves.

Brush a 9-inch springform pan with melted butter. Layer 10 sheets of phyllo dough in the pan, brushing each sheet with butter.

Spread half of the pistachio mixture over the phyllo dough. Layer with another 10 sheets of phyllo dough, brushing each with butter. Repeat with the remaining pistachio mixture and top with 10 more sheets of phyllo dough, buttering each layer.

Trim any excess dough hanging over the sides of the pan

Sweet Corn Potato Salad

 Sweet Corn Potato Salad

Ingredients :

3 ears corn

3 lbs. baby yellow potatoes

1 Tbsp. kosher salt

1 cup red onion, finely chopped

3/4 cup celery, finely chopped

6 large eggs, hardboiled and roughly chopped

3 Tbsp. dill pickle relish

Dressing

1 1/4 cups mayonnaise

3 Tbsp. white vinegar

1 Tbsp. yellow mustard

1 1/2 tsp. kosher salt

1 tsp. pepper

paprika, for garnish

Instructions :

 

Shuck the corn and place in a large pot with your potatoes. Add water to cover by two inches along with one tablespoon of kosher salt. Bring to a boil. Boil for 3-4 minutes and remove the corn. Continue to cook the potatoes until they're tender, about 12-15 minutes or until you can easily pierce them with a fork. Drain and set aside to cool.

While the potatoes are cooking make your dressing. Combine all dressing ingredients in a medium bowl and whisk together until smooth.

Cut the corn from the cobs, halve your potatoes, chop your red onion, celery and hard boiled eggs and add everything to a large bowl along with the dill pickle relish.

Pour in some of the dressing. Use as much as you prefer and toss gently until everything is well coated. Season with salt and pepper. Chill for about one hour before serving. I like to dust the top of the potato salad with paprika before serving.

𝐒𝐚𝐯𝐨𝐫𝐲 𝐏𝐡𝐢𝐥𝐥𝐲 𝐂𝐡𝐞𝐞𝐬𝐞 𝐒𝐭𝐞𝐚𝐤 𝐒𝐚𝐧𝐝𝐰𝐢𝐜𝐡𝐞𝐬

 𝐒𝐚𝐯𝐨𝐫𝐲 𝐏𝐡𝐢𝐥𝐥𝐲 𝐂𝐡𝐞𝐞𝐬𝐞 𝐒𝐭𝐞𝐚𝐤 𝐒𝐚𝐧𝐝𝐰𝐢𝐜𝐡𝐞𝐬

Ingredients:

2 lbs beef sirloin, thinly sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 yellow onion, sliced

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

8 hoagie rolls

8 slices provolone cheese

Directions:

Place the sliced beef sirloin in the slow cooker.

Add the green bell pepper, red bell pepper, and yellow onion to the slow cooker.

Pour the beef broth over the meat and vegetables.

Add Worcestershire sauce, garlic powder, onion powder, salt, and black pepper.

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and cooked through.

Preheat the oven to 350°F (175°C).

Open the hoagie rolls and place a slice of provolone cheese inside each roll.

Fill each roll with the cooked beef and vegetables.

Place the sandwiches on a baking sheet and bake for 5-10 minutes, until the cheese is melted and bubbly.

Serve hot and enjoy!

Prep Time: 10 minutes | Cooking Time: 6-8 hours (low) or 3-4 hours (high) | Total Time: 6-8 hours (low) or 3-4 hours (high) + 10 minutes

Kcal: 450 kcal | Servings: 8 servings

Easy peasy chicken pot pie.

 Easy peasy chicken pot pie.

What you’ll need•

A 2 pack of pre made pie crust, 1 can of cream of mushrooms, 1 can of cream of chicken, a splash of milk, about 2 cups of rotisserie chicken, half a small bag of frozen mixed veggies, salt, pepper, thyme, butter spray. 

1) Mix together the soups, chicken, veggies and seasoning.

2) Lay one crust out in a pie pan.

3) Add the mixture and topped with the second pie crust.

4) Bake in a pre heated 375 oven for 40 minutes.

5) Take out and spray top with some butter then broiled it for 2 minutes. 

Turned out perfect!

🥧🥧🥧

Blueberry Breakfast Cake

 

Blueberry Breakfast Cake 

Ingredients:

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup sugar

2 large eggs

1 tsp vanilla extract

1/2 cup milk

2 cups fresh blueberries

2 tbsp sugar (for topping)

Instructions:

Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, beat together butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition, then mix in vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with flour mixture. Mix until just combined.

Gently fold in the blueberries.

Pour the batter into the prepared pan and spread evenly.

Sprinkle the top with 2 tablespoons of sugar.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan before slicing and serving.

Notes:

This cake is perfect for breakfast or brunch and can be served warm or at room temperature.

Prep Time: 15 mins | Cooking Time: 40 mins | Total Time: 55 mins | Kcal: 250 | Servings: 9