Loaded Nachos Supreme

 

Loaded Nachos Supreme

A mouth-watering snack! Here''''s a recipe for Loaded Nachos Supreme:

Ingredients:

- Tortilla Chips (your favorite brand)

- Refried Beans

- Shredded Cheese (Cheddar or Monterey Jack)

- Jalapeños or other peppers

- Cooked Ground Beef (or ground turkey, chicken, or beans for a variation)

- Diced Tomatoes

- Sliced Black Olives

- Sour Cream

- Salsa

- Cilantro or Scallions for garnish

Instructions:

1. Arrange tortilla chips in a single layer on a baking sheet or large platter.

2. Spread refried beans over the chips.

3. Sprinkle shredded cheese evenly.

4. Add diced jalapeños or peppers.

5. Top with cooked ground beef (or alternative protein).

6. Add diced tomatoes and sliced black olives.

7. Drizzle with sour cream and salsa.

8. Garnish with cilantro or scallions.

9. Serve immediately and enjoy!

Tips and Variations:

- Use leftover cooked chicken, steak, or carnitas for added flavor.

- Add some heat with diced serrano peppers or hot sauce.

- Mix in some diced onions, bell peppers, or mushrooms.

- Use Greek yogurt or guacamole instead of sour cream.

- Try using different types of cheese, like Pepper Jack or Queso Fresco.

- Make it a meal by adding some cooked sausage or grilled chicken.

Indulge in the ultimate snacking experience with Loaded Nachos Supreme!

Cajun Shrimp Pasta brings the heat with a creamy kick!

 

Cajun Shrimp Pasta brings the heat with a creamy kick! 

Ingredients :

4 tablespoon Cajun seasoning (store bought or homemade (see below))

Homemade Cajun Seasoning (Makes Approximately 4 tbsp)

3 teaspoon paprika

1 teaspoon salt

2 teaspoon garlic powder

1 teaspoon black pepper

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon cayenne pepper

1 teaspoon dried thyme

Pasta

1 lb penne pasta (or pasta of choice)

1 lb shrimp (fresh or frozen, peeled and deveined)

1 tablespoon olive oil

2 tablespoon cajun seasoning (divided)

3 tablespoon unsalted butter (or salted butter)

3 cloves garlic (minced)

14 ounce can diced tomatoes (or canned crushed tomatoes )

1 ½ cups heavy whipping cream

½ cup parmesan cheese (grated)

Garnish

Parmesan cheese (grated)

2 tablespoon parsley to garnish (chopped)

Instructions :

If using frozen shrimp, thaw them first by running cold water over them, or let thaw in fridge.

NOTE: While you are preparing the shrimp and the sauce, you can start cooking the pasta according to the package instructions to al dente and drain when finished. Be sure to add salt to the pasta water. Reserve 1 cup of the cooked pasta water in case you need to thicken the sauce.

Toss the shrimp with half of the Cajun seasoning. In a deep skillet or pan, heat 1 tablespoon of olive oil over medium heat. Add the seasoned shrimp in a single layer and sauté for about 1-2 minutes per side, or until the shrimp is no longer translucent and turns pink. Remove the shrimp from the pan and cover to keep warm.

In the same pan make the sauce. Do not wipe the pan clean. Over medium heat, add the butter, minced garlic and remaining half of Cajun seasoning. Cook for about 1 minute, or until butter is completely melted and garlic is fragrant.

Add in the diced tomatoes and sauté for 1 – 2 minutes.

Reduce heat to low. Slowly pour in the cream, stirring well to combine. Add in the Parmesan cheese and let simmer until sauce thickens.

Return the shrimp to the pan and add in the cooked pasta. Stir until all the pasta is coated with the sauce.

Garnish with more Parmesan cheese and chopped parsley. Serve and enjoy!

Southern BBQ Plate

 

"Southern BBQ Plate: Grilled Chicken Wings, Collard Greens, Candied Yams, Baked Beans, and Cornbread"

Recipes:

1. Grilled BBQ Chicken Wings

Ingredients:

1 kg chicken wings

1/4 cup olive oil

1/4 cup BBQ sauce (plus extra for basting)

1 tbsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 tsp black pepper

Instructions:

Preheat grill to medium-high heat.

In a large bowl, mix olive oil, BBQ sauce, smoked paprika, garlic powder, onion powder, salt, and pepper.

Toss the chicken wings in the marinade until well coated.

Grill the wings for about 20-25 minutes, turning occasionally, until fully cooked and crispy.

During the last 5 minutes, baste the wings with additional BBQ sauce for a sticky glaze.

2. Collard Greens

Ingredients:

1 large bunch collard greens, washed, trimmed, and chopped

4 slices bacon or 1 smoked turkey leg

1 onion, chopped

3 cloves garlic, minced

4 cups chicken broth

1 tbsp apple cider vinegar

Salt and pepper to taste

Instructions:

Cook bacon in a large pot until crispy; remove and set aside, leaving the drippings.

Sauté onion and garlic in the bacon drippings until softened.

Add collard greens and chicken broth, then bring to a boil.

Reduce heat and simmer for 45 minutes to 1 hour until the greens are tender.

Season with salt, pepper, and a splash of apple cider vinegar. Add crumbled bacon before serving.

3. Candied Yams

Ingredients:

4 large sweet potatoes, peeled and sliced

1/2 cup brown sugar

1/4 cup butter

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp vanilla extract

Optional: Marshmallows for topping

Instructions:

Preheat oven to 175°C (350°F).

Layer sliced sweet potatoes in a baking dish.

Melt butter and mix with brown sugar, cinnamon, nutmeg, and vanilla. Pour over sweet potatoes.

Cover and bake for 45 minutes, until tender.

Optional: Add marshmallows on top during the last 10 minutes of baking.

4. Baked Beans

Ingredients:

2 cans (400g each) baked beans

1/4 cup brown sugar

1/4 cup ketchup

2 tbsp mustard

1 tbsp molasses

4 slices bacon, chopped

Instructions:

Preheat oven to 180°C (350°F).

Cook chopped bacon in a skillet until crispy; drain on paper towels.

Mix baked beans, brown sugar, ketchup, mustard, and molasses in a baking dish. Stir in cooked bacon.

Bake for 1 hour until thickened and bubbly.

5. Cornbread

Ingredients:

1 cup cornmeal

1 cup all-purpose flour

1/4 cup sugar

1 tbsp baking powder

1/2 tsp salt

1 cup milk

1/4 cup vegetable oil

1 egg

Instructions:

Preheat oven to 200°C (400°F). Grease a muffin tin or 9-inch baking pan.

Mix cornmeal, flour, sugar, baking powder, and salt in a bowl.

In a separate bowl, whisk together milk, oil, and egg. Add to dry ingredients and stir until just combined.

Pour batter into the prepared pan and bake for 20-25 minutes until golden brown.

Serve Together:

Plate the BBQ chicken wings alongside a generous helping of baked beans, collard greens, candied yams, and a side of warm cornbread.

Notes:

Serve with extra BBQ sauce or hot sauce on the side for added flavor.

The mix of sweet, savory, and smoky flavors makes this plate a true Southern comfort classic.

Prep Time: 30 mins | Cooking Time: 1.5 hours | Total Time: 2 hours | Kcal: 850 kcal/serving | Servings: 4

Mutton Liver Curry

 

Mutton Liver Curry 

Mutton liver curry is a flavorful and spicy dish that's quite popular in Indian cuisine. Here’s a simple recipe for mutton liver curry that you can try:

### Ingredients:

- 500g mutton liver, cleaned and cut into bite-sized pieces

- 2 tablespoons oil (preferably mustard oil for an authentic flavor)

- 1 large onion, finely chopped

- 2 tomatoes, finely chopped

- 2-3 green chilies, slit

- 1 tablespoon ginger-garlic paste

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon coriander powder

- 1 teaspoon cumin powder

- 1/2 teaspoon garam masala

- 1/2 teaspoon black pepper powder

- Salt to taste

- Fresh coriander leaves, chopped (for garnishing)

- 1-2 cups water (adjust for the desired consistency)

### Instructions:

1. **Prepare the Liver:** Wash the mutton liver pieces thoroughly under running water. You can soak them in milk for about 20 minutes to reduce any strong odor, then drain and set aside.

2. **Heat the Oil:** In a heavy-bottomed pan or kadhai, heat oil over medium heat. Add the chopped onions and sauté until they turn golden brown.

3. **Add Ginger-Garlic Paste:** Add the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.

4. **Cook the Tomatoes:** Add the chopped tomatoes and green chilies. Cook until the tomatoes turn soft and the oil starts to separate from the mixture.

5. **Spices Time:** Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for 1-2 minutes, allowing the spices to release their aroma.

6. **Add the Liver:** Add the mutton liver pieces to the pan and stir well to coat them with the masala. Cook for about 5-7 minutes, stirring occasionally.

7. **Simmer with Water:** Add water to the pan to create a curry consistency. Bring it to a boil, then reduce the heat and let it simmer for 10-15 minutes until the liver is cooked through and tender.

8. **Seasoning:** Add salt to taste, garam masala, and black pepper powder. Mix well and cook for another 2-3 minutes.

9. **Garnish and Serve:** Turn off the heat, garnish with fresh coriander leaves, and serve hot.

### Serving Suggestions:

- Serve the mutton liver curry with steamed rice, roti, or naan.

- It pairs well with jeera rice for added flavor.

Enjoy this delicious and hearty mutton liver curry! 😍

Creamy Alfredo Lasagna Soup

 

One-Pot Wonder! This Creamy Alfredo Lasagna Soup Is a Quick and Tasty Dinner Fix!

Creamy Alfredo Lasagna Soup

✅ Ingredients:

• ½ lb ground sausage

• 1 small onion, chopped

• 8 oz mushrooms, sliced

• 2 cloves garlic, minced

• 4 cups baby spinach

• 5 cups low-sodium chicken broth

• 5 lasagna noodles, broken

• 1 tsp dried oregano

• ½ tsp dried basil

• 3 tbsp butter

• 3 tbsp flour

• 1 cup milk

• 1 cup Parmesan cheese, grated

✅ Instructions:

1. Cook Sausage: Brown sausage in a large saucepan over medium heat.

2. Add Veggies: Add onion and mushrooms; cook until tender.

3. Add Garlic & Spinach: Stir in garlic and spinach; cook briefly.

4. Simmer: Pour in chicken broth, bring to a simmer for 5 minutes.

5. Add Noodles & Spices: Add broken noodles, oregano, and basil. Cook until noodles are tender, about 10-12 minutes.

6. Make Alfredo Sauce: In a skillet, melt butter. Whisk in flour, then milk. Stir until thickened. Add Parmesan and whisk until smooth.

7. Combine: Stir Alfredo sauce into the soup. Serve hot and enjoy!

  Follow Precious Kitchen

Classic Hearty Reuben Bake 🥪 I

 

Classic Hearty Reuben Bake 🥪

Ingredients:

1 lb corned beef, thinly sliced

6 slices rye bread, cubed

1 can (14 oz) sauerkraut, drained

2 cups shredded Swiss cheese

1 cup Thousand Island dressing

1 cup milk

3 large eggs, beaten

Instructions:

Preheat oven to 350°F (175°C).

Layer half the bread cubes in a greased baking dish.

Top with half the corned beef, sauerkraut, and cheese.

Repeat layers with remaining bread, corned beef, sauerkraut, and cheese.

Mix Thousand Island dressing, milk, and eggs in a bowl.

Pour mixture evenly over the layers in the dish.

Bake for 35-40 minutes or until golden brown and bubbly.

Notes:

Substitute corned beef with turkey or chicken if preferred.

Use non-alcoholic Thousand Island dressing.

Prep Time: 15 mins | Cooking Time: 40 mins | Total Time: 55 mins | Kcal: 350 | Servings: 6

Gooey Reese's Cheesecake Cookies 🍪🥜🧀

 

Gooey Reese's Cheesecake Cookies 

Ingredients:

1 1/4 cups all-purpose flour

1/2 cup graham cracker crumbs

1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar, packed

4 oz cream cheese, softened

1 large egg

1 tsp vanilla extract

1 1/2 cups Reese's Peanut Butter Cups, chopped

1/2 cup mini chocolate chips (optional, for extra gooeyness)

Instructions:

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Set aside.

Cream the Butter and Sugars:

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Add the softened cream cheese and mix until smooth and combined.

Add Wet Ingredients:

Beat in the egg and vanilla extract until fully incorporated.

Combine the Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the Reese's:

Gently fold in the chopped Reese's Peanut Butter Cups and mini chocolate chips (if using) until evenly distributed throughout the dough.

Shape the Cookies:

Using a cookie scoop or spoon, drop dough balls (about 2 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart.

Bake the Cookies:

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. The cookies may look slightly underbaked, but they will continue to set as they cool.

Cool and Serve:

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these gooey, cheesecake-infused treats warm or at room temperature!

Notes:

For an extra indulgent touch, drizzle melted chocolate over the cooled cookies.

Store any leftover cookies in an airtight container at room temperature for up to 3 days, or refrigerate for a slightly firmer texture.

Prep Time: 15 mins | Cooking Time: 12 mins | Total Time: 27 mins | Kcal: ~250 per cookie | Servings: 18-20 cookies

These Gooey Reese's Cheesecake Cookies are a delightful combination of rich cheesecake flavor, soft and chewy cookie texture, and the irresistible taste of Reese's Peanut Butter Cups. Perfect for peanut butter and chocolate lovers! 🍪🥜🧀