Sausage, Gravy, and Biscuit Pie

 

Sausage, Gravy, and Biscuit Pie

Ingredients:

• 1 lb sausage

• 2 cups milk

• 1/4 cup all-purpose flour

• 8 biscuits (pre-made or homemade)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon ground sage

• Optional: 1/2 teaspoon crushed red pepper flakes for a spicy kick

Directions:

1. Cook the sausage in a large skillet over medium heat until it's browned. As it cooks, break up the meat into smaller pieces.

2. Sprinkle flour over the cooked sausage, stir it in, and let it cook for about 2 minutes.

3. Gradually pour in the milk while stirring constantly. Turn up the heat to medium-high, letting the mixture come to a boil. Then, reduce the heat and let it simmer until the gravy thickens, which should take around 5 minutes. Season the gravy with salt, pepper, and sage.

4. Preheat your oven to 375°F (190°C).

5. Arrange the biscuits in a single layer in a 9x13 inch baking dish.

6. Pour the sausage gravy over the biscuits.

7. Bake in the preheated oven for 25-30 minutes, or until the biscuits turn golden brown.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Calories: 350 kcal per serving | Servings: 6 servings

Hawaiian Chicken Salad

 

Hawaiian Chicken Salad

Ingredients:

• 1 Chicken breast, large

• 1/2 Avocado

• 1/2 cup Cherry tomatoes

• 2 tbsp Cilantro, chopped

• 2 Garlic cloves, minced

• 1/4 tsp Ginger powder

• Zest of 1 Lime

• 1/4 tsp Onion powder

• 3/4 cup Fresh pineapple pieces

• 1/2 Red onion, thinly sliced

• 4 cups Romaine lettuce, chopped

• 1/3 cup Light coconut milk

• 1/2 tsp Honey

• 1 1/2 tbsp Lime juice

• 1 tbsp Tamari sauce (gluten-free soy sauce)

• 1 1/2 cups Cooked quinoa

• Black pepper, to taste

• 1/4 tsp Paprika

• 1/2 tsp Salt

• 3 tbsp Olive oil

• 1/4 tsp Cumin

• 1/4 cup Fresh pineapple juice

Instructions:

1. Cook Chicken: Season the chicken breast with salt, pepper, and paprika. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken breast until golden brown on both sides and fully cooked through, about 6-8 minutes per side. Once cooked, let it rest for a few minutes before slicing it into thin strips.

2. Prepare Salad Base: In a large salad bowl, combine the chopped romaine lettuce, sliced cherry tomatoes, diced avocado, chopped cilantro, minced garlic, ginger powder, lime zest, onion powder, sliced red onion, and fresh pineapple pieces.

3. Make Dressing: In a small bowl, whisk together the light coconut milk, honey, lime juice, tamari sauce, and remaining olive oil. Season with salt and pepper to taste. Adjust the sweetness or acidity according to your preference.

4. Add Quinoa: Add the cooked quinoa to the salad bowl with the other ingredients.

5. Toss Salad: Pour the dressing over the salad ingredients. Toss everything together until well combined, ensuring all ingredients are evenly coated with the dressing.

6. Garnish: Sprinkle the salad with ground cumin for an extra burst of flavor.

7. Serve: Divide the salad into individual serving bowls. Drizzle each portion with a bit of fresh pineapple juice for a refreshing touch

Spaghetti Stuffed Garlic Bread Subs

 Spaghetti Stuffed Garlic Bread Subs

Ingredients:

Spaghetti noodles

Ground beef

Prego spaghetti sauce

Sub buns

Spray butter

Lawry’s Garlic seasoning

Mozzarella cheese

Instructions:

Cook spaghetti noodles and ground beef; mix with Prego spaghetti sauce.

Preheat oven to 450°F (230°C).

Hollow out the centers of the sub buns.

Spray the buns with butter and sprinkle with garlic seasoning.

Fill the buns with cooked spaghetti, then top with mozzarella cheese.

Bake for 5-7 minutes, until cheese is melted and bubbly.

Serve hot and enjoy!

Chicken and Broccoli Baked Alfredo

 Chicken and Broccoli Baked Alfredo

Ingredients:

1 pound rigatoni pasta

1 rotisserie chicken, meat shredded

2 cups of creamy Alfredo sauce

1 1/2 cups fresh broccoli florets

1 cup mozzarella cheese, freshly shredded

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper, to taste

1 tablespoon garlic powder

Instructions:

Start by preheating your oven to 350°F (175°C).

Cook the rigatoni in a large pot of boiling salted water until it is slightly less cooked than al dente, about 3-4 minutes less than the package directions.

Add the broccoli florets to the pasta during the last 3 minutes of cooking to soften slightly.

Drain the pasta and broccoli well and transfer them to a 9x13-inch baking dish.

To the baking dish, add the shredded chicken, Alfredo sauce, garlic powder, salt, and pepper. Stir everything together to distribute the ingredients evenly.

Sprinkle the top with the shredded mozzarella and grated Parmesan cheeses.

Bake in the preheated oven, uncovered, for about 25 minutes, or until the cheese on top is melted and golden.

Allow the dish to cool for a few minutes before serving to let the flavors meld together.

Prep Time: 15 mins | Total Time: 40 mins | Servings: 6

Yeast-Free Baked Potato

 

Yeast-Free Baked Potato Recipe in 5 Minutes That Doesn't Absorb Oil

For Materials;

Cheese (80g)

Cheddar cheese (80 g)

2 eggs

3 sprigs of green onion

5-6 sprigs of parsley

1 tea glass of milk (90 ml)

1 teaspoon of salt (4 g)

3 cups of flour (360 g)

1 packet of baking powder (10 g)

For Frying;

How to Make Yeastless Bread Recipe in 5 Minutes, Without Any Oil:

Let's add all the ingredients except flour to a suitable kneading structure and mix.

Let's knead a soft, slightly sticky dough by adding flour in a controlled manner.

Let's divide the dough into 2 equal pieces.

Let's roll out the meringue not too thinly with a rolling pin and divide it into 8 equal parts with a roulette.

Let's fry it in plenty of hot oil, turning it face down

HUGE POT of Chilli At Home

 

HUGE POT of Chilli At Home

Ingredients:

1 pound ground beef (or turkey/chicken for variation)

2 cans of beans (pinto, black, kidney, or white beans, your choice!)

2 tablespoons olive oil

1 cup chopped bell peppers (vary colors for a vibrant presentation)

1/2 cup chopped onions (diced finely for those who prefer milder taste)

2 jalapeno peppers, finely chopped (adjust amount based on desired heat level)

2 cans (28 ounces each) crushed tomatoes

2 tablespoons chili powder

1 tablespoon cumin powder

1 tablespoon fresh cilantro, chopped

Hot sauce, to taste

Salt and pepper, to taste

Step by Step:

In a large Dutch oven or saucepan, heat olive oil over medium-high heat. Add the ground beef and cook until it’s no longer pink. If using turkey or chicken, ensure it’s fully cooked through as well. Drain any excess grease from the pot.

Stir in the chopped bell peppers, onions, and jalapenos. Cook the vegetables on low heat until they soften and become tender, releasing their enticing aromas.

Now, it’s time to introduce the star ingredients that will infuse the chili with rich flavors. Add the canned beans, crushed tomatoes, chili powder, cumin powder, and the fresh cilantro into the pot. Stir well to ensure all the ingredients are thoroughly mixed.

Allow the chili to simmer on low heat, stirring occasionally. This slow cooking process allows the flavors to meld together beautifully and creates a hearty, thick texture. If the chili becomes too thick, add a little water to achieve the desired consistency.

Season with salt and pepper to taste, and for those craving an extra kick, serve with hot sauce on the side.

Baked Potato and Vegetable Casserole with Cheese.

 Baked Potato and Vegetable Casserole with Cheese.   

Ingredients

3 big potatoes

1 cebolla

1 zanahoria

1 pepper

2 tomatoes

2 huevos

1/2 cup of yogurt drink (125 ml / 4.3 fl. oz.)

4 tablespoons of flour, which is equivalent to 100 grams or 3.5 ounces.

150 grams of cheese, which is equivalent to 5.3 ounces.

Chopped parsley Italian herbs, as much as you like

Add salt according to your preference.

Black pepper, as desired Sunflower oil, for cooking

Preparation

Get the potatoes ready: Peel and cut the potatoes. Put them in water for 15 minutes, then remove the water.

Cook the chopped onion in sunflower oil until it becomes see-through.

Include the carrot: Shred the carrot and put it in the pan with the onions. Cook gently until tender.

Make the batter: In a big bowl, whisk the eggs. Put the yogurt, flour, Italian herbs, salt, and black pepper. Stir thoroughly.

Mix potatoes and batter together. Mix the potatoes with the batter until they are fully covered.

Make the crust: Put the potato mix into a baking dish that has been greased. Cook in an oven that has been heated to 180°C (356°F) for 25 minutes.

Get the peppers and tomatoes ready. While the bottom part is cooking, slice the bell pepper and tomatoes thinly.

Finish the casserole: Take the baking dish out of the oven after 25 minutes. Put sliced bell peppers, tomatoes, and grated cheese on top.

Last step: baking. Put the baking dish back in the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.

Add a final touch: Sprinkle some chopped parsley on top before serving.

Ways to serve food:

Serve with a salad on the side for a full meal.

Serve with hard bread to absorb any remaining sauce.

Cooking Advice:

Be sure to soak the potatoes before cooking to remove extra starch and make sure they cook evenly.

Change the seasoning according to how you like it.

Benefits for your health:

Potatoes are a good source of vitamin C, vitamin B6, potassium, and fiber.

Carrots and bell peppers provide vitamins A and C, along with antioxidants.

Cheese provides calcium and protein.

Information about food and nutrition:

Vegetarian: This recipe is for people who don’t eat meat.

Gluten-Free Choice: Use a gluten-free flour mix if necessary.

Storage: keeping things in a specific place.

Keep any extra food in a sealed container in the fridge for a maximum of 3 days.

Warm up in the oven at 180°C (356°F) until heated, or heat in the microwave for 1-2 minutes.

Reasons to enjoy this recipe:

It’s simple to make using basic, healthy ingredients.

The casserole is filled with cheese, vegetables, and has a lot of flavor.

Great for any meal, this dish is versatile and can be enjoyed by everyone in the family.

Final thoughts:

This Cheesy Baked Potato and Vegetable Casserole is a tasty and healthy meal that is great for any event. Enjoy the delicious taste and smooth consistency of this wonderful dish, and don’t forget to share it with your family and friends!

Lemon Chicken

  Lemon Chicken

This lemon chicken has a sweet and salty marinade and is grilled to juicy perfection.

Ingredients :

8 boneless, skinless chicken thigh tops (approximately 675g) 

3 tablespoons of brown sugar 

2 tablespoons of soy sauce 

1 1⁄2 tablespoons of fish sauce 

1 tablespoon of fresh lime juice 

2 tablespoons of fresh lemon, minced 

1 1⁄2 tablespoons fresh ginger, minced (see notes) 1

3 garlic cloves, minced d

1⁄4 teaspoon red chili flakes (optional) 

Instructions:

1️⃣ Prepare the lemon tree: Cut it into 7 to 10 cm pieces and remove the hard and woody outer layers. Chop the tender part in fine. 

2️⃣ Mix the marinade: In a medium bowl, combine brown sugar, soy sauce, fish sauce, lime juice, lemon zest, ginger, garlic, and red pepper flakes if using. 

3️⃣ Marinate the chicken: Add the chicken thigh tops and mix well to coat them in marinade. Let it marinate for at least 1 hour, or up to 8 hours. 

4️⃣ Grill the chicken: Preheat the grill over medium-high heat. Cook the chicken for 3-4 minutes on each side, or until it reaches an internal temperature of 165°F (75°C) in the thickest part. 

Notes:

Lemonade Substitute: You can substitute the lemonade with lemon batter if you prefer. 

Chicken breast: If you are using chicken breasts instead of thigh tops, flatten them to 1.5 cm thick before marinating, then grill them for 6-7 minutes on each side. 

Serving suggestion: We like to serve this chicken over rice noodles or rice, along with fresh vegetables (such as cucumbers, bean sprouts, pea sprouts), and fresh herbs like basil, cilantro or mint. 

Conservation:

Store leftovers in an airtight container in the refrigerator for up to 4 days. 

Enjoy your meal! 

Preparation time: 1:10

Cooking time: 6 minutes

Total time: 1:16

Portions : 4