Bacon Cheeseburger Pasta

 

Bacon Cheeseburger Pasta

Ingredients:

1 tablespoon olive oil

1/2 pound bacon, chopped

1/2 pound lean ground beef

1/2 cup chopped onion

1/2 cup chopped dill pickle

1 (14.5-ounce) can diced tomatoes (do not drain)

1 (10.75-ounce) can condensed tomato soup

1/2 cup water

2 cups uncooked pasta (elbow macaroni or small shells work well)

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded cheddar cheese

Instructions:

Heat the olive oil in a large skillet over medium heat. Add the bacon and cook until crisp. Remove bacon from skillet and set aside.

In the same skillet, add the ground beef and onion. Cook until beef is browned and onion is tender.

Add the chopped pickle, tomatoes, tomato soup, and water to the skillet. Stir to combine.

Stir in the uncooked pasta, salt, and pepper. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, or until the pasta is tender.

Return the cooked bacon to the skillet. Stir in the shredded cheese until melted and well combined.

Prep Time: 10 mins | Total Time: 40 mins | Servings: 6

Creamy Cucumber Shrimp Salad

 

Creamy Cucumber Shrimp Salad 

Ingredients:

1 lb shrimp, cooked and peeled

2 cucumbers, sliced (2 cups)

1/4 cup red onion, thinly sliced

1/2 cup Greek yogurt

2 tbsp mayonnaise

1 tbsp lemon juice

1 tsp Dijon mustard

1 tbsp dill, chopped

Salt and pepper to taste

Instructions:

In a large bowl, combine the Greek yogurt, mayonnaise, lemon juice, and Dijon mustard. Stir until smooth.

Add the cooked shrimp, sliced cucumbers, and red onion to the bowl. Gently mix to coat all ingredients with the dressing.

Sprinkle the chopped dill over the salad and season with salt and pepper to taste.

Toss the salad lightly to evenly distribute the dill and seasoning.

Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Serve cold and enjoy!

Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

Garlic Butter Steak Bites and Mash

  

**Garlic Butter Steak Bites and Mash** 

**Ingredients:**

- **For the Steak Bites:**

  - 1 lb (450 g) sirloin steak, cut into bite-sized pieces

  - 2 tablespoons vegetable oil

  - 4 cloves garlic, minced

  - 3 tablespoons unsalted butter

  - 1 teaspoon dried thyme

  - 1 teaspoon dried rosemary

  - Salt and pepper to taste

- **For the Mash:**

  - 2 lbs (900 g) potatoes, peeled and cubed

  - 1/2 cup milk

  - 4 tablespoons unsalted butter

  - Salt and pepper to taste

**Instructions:**

1. **Prepare the Mash:**

   - **Cook Potatoes:** Place peeled and cubed potatoes in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 15 minutes.

   - **Mash Potatoes:** Drain the potatoes and return them to the pot. Add milk and butter. Mash until smooth and creamy. Season with salt and pepper to taste.

2. **Prepare the Steak Bites:**

   - **Cook Steak Bites:** Heat vegetable oil in a large skillet over medium-high heat. Add steak bites in batches to avoid overcrowding the pan. Cook for 2-3 minutes per side for medium-rare, or until desired doneness. Remove from skillet and set aside.

   - **Make Garlic Butter:** In the same skillet, reduce heat to medium. Add minced garlic and cook for 1 minute until fragrant. Add butter, thyme, and rosemary. Stir until the butter is melted and the garlic is lightly browned.

   - **Combine:** Return the cooked steak bites to the skillet and toss to coat in the garlic butter. Cook for an additional minute to heat through. Season with salt and pepper to taste.

3. **Serve:** Plate the steak bites over a bed of mashed potatoes. Spoon any remaining garlic butter from the skillet over the top.

** Prep Time: 15 minutes |  Total Time: 40 minutes | 🍴 Servings: 4 people**

Homemade Stuff Shells

 

PLEASE S.A.Y S0METHlNG , lT HELPS YOU TO C0NTlNUE SEElNG MY P0STS! THANK Y0U! 

Homemade Stuff Shells

Ingredients

½ pound jumbo pasta shells

2 tablespoon olive oil

1 onion – finely chopped

use very generously salt and pepper

3 cloves garlic – minced

1 pound ground beef

2 tablespoon italian herbs

2 cups spaghetti sauce

2 cups ricotta – or cottage cheese

1 cup mozzarella – shredded plus more for topping

½ cup parmesan cheese – grated plus more for topping

1 egg – beaten

Instructions

Preheat oven to 350 F (175 C).

Cook the pasta in boiling water for about 1 minute less than the package suggests. Drain and run cool water over the shells. (to keep the shells from sticking together, I added about 1 tablespoon olive oil to the water, and stirred them gently often.)

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion, generously add salt and pepper and sauté until softened – about 4 – 5 minutes. Add the garlic and cook for another minute or two.

Add the beef and cook until browned, breaking it up as it cooks. When the beef is almost cooked through, sprinkle the Italian herbs over it and stir in about 1 cup of the spaghetti sauce, then remove from heat.

In a small bowl, combine the ricotta, mozzarella, parmesan and egg – mix together well, then mix into the beef mixture.

Grease a 9″ x13″ baking dish and spread the remaining sauce evenly in the bottom. Spoon the filling carefully into each shell and arrange them on the sauce, then sprinkle with additional mozzarella and parmesan cheese.

Bake for about 25 – 30 minutes, or until heated through.

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