Deviled Egg Pasta

 Deviled Egg Pasta is a delightful and unique pasta dish inspired by the flavors of deviled eggs. It’s a simple and tasty recipe that combines pasta with a creamy, tangy, and slightly spicy sauce reminiscent of traditional deviled egg filling. This dish is perfect for picnics, potlucks, or any time you want to try something different!

Ingredients:

• 8 ounces (about 225 grams) pasta (penne, fusilli, or any pasta shape you prefer)
• 6 hard-boiled eggs, peeled and finely chopped
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon white vinegar or lemon juice
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika or chili powder (for a hint of spiciness)
• Chopped fresh chives or green onions for garnish (optional)

Instructions:

• Cook the pasta according to the package instructions until al dente. Drain and set aside.
• In a large mixing bowl, combine the finely chopped hard-boiled eggs, mayonnaise, Dijon mustard, white vinegar or lemon juice, salt, black pepper, and paprika or chili powder. Mix everything together until well combined.
• Add the cooked and drained pasta to the egg mixture. Gently toss the pasta with the sauce until it is evenly coated.
• Taste and adjust the seasoning if needed, adding more salt, pepper, or other seasonings to suit your preference.

• If you’d like, garnish the Deviled Egg Pasta with chopped fresh chives or green onions for some extra color and flavor.
• Serve the Deviled Egg Pasta either warm or chilled, depending on your preference.

 

Note: Feel free to get creative and add other ingredients to the pasta, such as diced celery, red bell peppers, or chopped pickles, to enhance the texture and flavors.

Enjoy your Deviled Egg Pasta, and savor the unique combination of pasta and deviled egg goodness!

Ground Beef and Gravy over Mashed Potatoes

 Looking for a comforting, hearty meal that’s easy to whip up on a busy day? This Ground Beef and Gravy over Mashed Potatoes recipe is the ultimate comfort food. With creamy mashed potatoes topped with savory, rich beef gravy, this dish is a classic that never disappoints. Perfect for weeknight dinners or when you’re craving something warm and satisfying, it’s a family favorite that will leave everyone asking for seconds!

Ingredients

For the Ground Beef and Gravy:

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups beef broth (or water with beef bouillon)
• 1 tbsp Worcestershire sauce
• 1 tsp soy sauce (optional for extra depth)
• 1/2 tsp dried thyme (optional)
• Salt and pepper, to taste
• 1 tbsp oil or butter (optional, for cooking)

For the Mashed Potatoes:

• 4-5 medium potatoes, peeled and cubed
• 1/4 cup butter
• 1/2 cup milk or cream (adjust for desired creaminess)
• Salt, to taste
• Pepper, to taste

Instructions

1. Prepare the Mashed Potatoes

1. In a large pot, add the cubed potatoes and cover them with water. Add a pinch of salt.
2. Bring to a boil, then reduce to a simmer. Cook for 16-21 minutes or until the potatoes are fork-tender.
3. Drain the water and return the potatoes to the pot. Mash them using a potato masher.
4. Stir in butter and milk (start with less and adjust as needed). Season with salt and pepper. Cover and set aside.

2. Cook the Ground Beef and Gravy

1. Heat a skillet over medium heat. If needed, add a little oil or butter to coat the pan.
2. Add the ground beef and cook, breaking it into crumbles until browned. Drain any excess fat, leaving about 1 tbsp in the pan.
3. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 2 minute.

1. Sprinkle flour over the beef mixture and stir to combine, cooking for 1-2 minutes to remove the raw flour taste.
2. Gradually stir in the beef broth, ensuring no lumps form.
3. Add Worcestershire sauce, soy sauce (if using), and thyme (if using). Bring to a simmer, stirring occasionally, until the gravy thickens, about 5-7 minutes.
4. Taste and adjust seasoning with salt and pepper.

3. Assemble and Serve

1. Scoop a generous portion of mashed potatoes onto a plate.
2. Spoon the ground beef and gravy mixture over the top.
3. Garnish with chopped parsley (optional) and serve hot.

Enjoy your comforting Ground Beef and Gravy over Mashed Potatoes

French Onion Chicken Bake

 

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup beef or chicken broth
• 3 cup shredded Gruyere cheese (or Swiss cheese)
• 1/2 cup shredded Parmesan cheese
• Salt and pepper, to taste
• Fresh thyme leaves (optional, for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 370°F (180°C).
2. Prepare Chicken: Season the chicken breasts with salt and pepper on both sides.
3. Sear Chicken: In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken breasts for about 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
4. Cook Onions: In the same skillet, add more olive oil if needed. Add the sliced onions and cook over medium-low heat, stirring occasionally, until they are caramelized and golden brown, about 15-20 minutes. Add minced garlic during the last couple of minutes of cooking the onions.

1. Thicken Sauce: Sprinkle the flour over the caramelized onions and garlic, and cook for another minute, stirring constantly. Gradually pour in the broth while stirring, and let the mixture simmer for a couple of minutes until slightly thickened.
2. Combine Ingredients: Return the chicken breasts to the skillet, nestling them into the onion mixture. Spoon some of the onion mixture over the chicken.
3. Add Cheese: Sprinkle the shredded Gruyere (or Swiss) cheese and Parmesan cheese over the top of each chicken breast.
4. Bake: Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
5. Serve: Once done, remove the skillet from the oven. Garnish with fresh thyme leaves if desired. Serve the French Onion Chicken Bake hot, with the onion mixture spooned over the chicken.

Enjoy your French Onion Chicken Bake! It pairs well with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce

Cheesy Chicken Fritters

 Cheesy Chicken Fritters are a savory, crispy treat that’s perfect for any occasion. Made with tender shredded chicken, melted cheddar cheese, and a hint of seasoning, these fritters are golden brown on the outside and deliciously cheesy on the inside. Whether you’re looking for a fun appetizer, a snack, or a meal, these fritters are sure to satisfy your cravings with every bite!

Ingredients:

• 1 lb (450g) boneless, skinless chicken breasts
• 1 cup shredded mozzarella or cheddar cheese
• 2 large eggs
• 2 green onions, finely chopped
• 2 tbsp fresh dill or parsley, finely chopped (optional)
• 1/2 cup all-purpose flour (you can also use almond flour for a low-carb option)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• Olive oil or vegetable oil, for frying

Instructions:

1. Prepare the Chicken: Begin by cutting the chicken into small pieces. Then, using a food processor, pulse the chicken until it’s finely chopped (not pureed, you want some texture).
2. Combine Ingredients: In a large mixing bowl, combine the chopped chicken, shredded cheese, eggs, green onions, dill or parsley, flour, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Form the Fritters: Using your hands, take a portion of the mixture and shape it into a patty. Depending on your preference, these can be small bite-sized fritters or larger patty-sized ones.
4. Fry the Fritters: In a large skillet, heat the oil over medium heat. Once hot, carefully place the fritters into the skillet, making sure not to overcrowd the pan. Fry them for about 3-4 minutes on each side, or until they’re golden brown and cooked through.

1. Drain and Serve: Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. Continue this process until all the fritters are cooked.
2. Serving: Serve the cheesy chicken fritters hot with your favorite dipping sauce, like a garlic aioli, tzatziki, or ranch dressing.

Tips:

• For an extra touch of flavor, consider adding some grated Parmesan to the mix.
• You can also incorporate finely chopped vegetables such as bell peppers or zucchini for added nutrition and flavor.

Enjoy your meal!

Savory Baked Cabbage Rolls in Tomato Sauce Recipe

 These “Savory Baked Cabbage Rolls in Tomato Sauce” are a comforting and hearty dish, deeply rooted in culinary traditions across many cultures, particularly Eastern European and Middle Eastern. The image presents a tantalizing view of a metal baking pan filled to the brim with numerous plump, golden-brown cabbage rolls nestled in a rich, red tomato-based sauce. Each roll is visibly wrapped with tender cabbage leaves, encasing a savory filling that promises a burst of flavor with every bite. The tops of some rolls show a slightly browned, almost caramelized appearance, suggesting a wonderful texture contrast to the soft interior. The sauce itself is robust and thick, clinging to the rolls, and appears to have simmered long enough to meld all the flavors into a cohesive and deeply satisfying experience. This dish is the epitome of home-cooked comfort, perfect for a family meal or a larger gathering. The “YAY OR NAY” overlay on the image playfully invites a decision, but for those who appreciate savory, well-balanced flavors and tender, slow-cooked ingredients, this dish is an absolute “YAY!”.

The cabbage rolls are uniformly sized and tightly wrapped, indicating careful preparation. Their golden-brown tops suggest they have been baked to perfection, possibly allowing for a slight crispness on the outer cabbage leaves, while the rest remain tender. The tomato sauce is visibly rich and thick, suggesting it’s well-seasoned and has reduced, concentrating its flavors. The quantity of rolls in the pan indicates this recipe is designed to serve a good number of people, making it ideal for meal prep or feeding a crowd. This dish typically involves a filling of seasoned ground meat and rice, which, when combined with the tender cabbage and tangy tomato sauce, creates a harmonious and fulfilling meal.

Ingredients:

• For the Cabbage Rolls:
  • 1 large head green cabbage (about 3-4 pounds / 1.4-1.8 kg)
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 ½ pounds (680g) lean ground beef (or a mix of beef and pork)
  • ½ cup (100g) uncooked long-grain rice (e.g., Basmati or Jasmine)
  • 1 large egg
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried dill (optional, but classic for Eastern European style)
  • ¼ cup (60ml) water or beef broth
• For the Tomato Sauce:
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce / 794g) can crushed tomatoes
  • 1 (15-ounce / 425g) can tomato sauce
  • 2 tablespoons tomato paste
  • 1 cup (240ml) beef broth or water
  • 2 tablespoons light brown sugar (or granulated sugar, to balance acidity)
  • 1 tablespoon white vinegar or lemon juice (to brighten flavor)
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 1 teaspoon dried oregano or dried parsley (optional, for flavor)
  • Additional fresh dill or parsley for garnish (optional)
• Equipment:
  • Large pot (for boiling cabbage)
  • Large mixing bowl
  • Large skillet (for sautéing aromatics for filling)
  • 9×13 inch (or larger) baking pan
  • Large spoon or ladle
  • Cutting board and knife

Instructions:

Part 1: Prepare the Cabbage Leaves

1. Core the Cabbage: Carefully remove the core from the base of the cabbage head using a sharp knife. Be gentle to keep the leaves as intact as possible.
2. Boil Cabbage: Bring a very large pot of salted water to a rolling boil. Carefully place the whole cored cabbage head into the boiling water.
3. Soften Leaves: As the outer leaves soften (after about 3-5 minutes), carefully peel them off one by one using tongs. Return the cabbage head to the boiling water if more leaves need to soften. Continue this process until you have about 12-16 pliable, large leaves suitable for rolling. You may not use the very inner, small leaves.
4. Trim Thick Veins: Lay each softened cabbage leaf flat. Using a paring knife, carefully shave down the thick central vein at the base of each leaf without cutting all the way through. This makes the leaves easier to roll.

Part 2: Prepare the Filling

1. Sauté Onion: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Let cool slightly.
2. Combine Filling Ingredients: In a large mixing bowl, combine the ground beef (or beef/pork mix), uncooked long-grain rice, egg, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried dill (if using). Add the sautéed onion. Mix everything thoroughly with your hands until well combined.

Part 3: Assemble the Cabbage Rolls

1. Set up Workstation: Lay a prepared cabbage leaf flat on a clean surface. Place about ¼ to ⅓ cup of the meat filling near the stem end of the leaf.
2. Fold and Roll:
   • Fold the bottom of the cabbage leaf up over the filling.
   • Fold in the sides of the leaf over the filling.
   • Starting from the bottom, tightly roll the cabbage leaf upwards to create a compact roll. Ensure it’s snug so the filling doesn’t fall out during cooking.
3. Repeat: Repeat with the remaining cabbage leaves and filling until all filling is used and rolls are formed.
4. Prepare Baking Dish: If you have any leftover small cabbage leaves or trimmed pieces, you can chop them and scatter them on the bottom of your 9×13 inch baking pan. This adds flavor and prevents the rolls from sticking. Arrange the prepared cabbage rolls snugly in the baking pan, seam-side down. The image shows many rolls neatly arranged in a pan.

Part 4: Prepare and Add the Tomato Sauce

1. Sauté Aromatics for Sauce: In the same skillet used for the onion (or a clean one), heat 1 tablespoon olive oil over medium heat. Add the medium chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. 2. Combine Sauce Ingredients: Stir in the crushed tomatoes, tomato sauce, tomato paste, beef broth or water, light brown sugar, white vinegar or lemon juice, 1 teaspoon salt, ½ teaspoon black pepper, and dried oregano or parsley (if using).
2. Simmer Sauce: Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 10-15 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed (you might want more sugar for sweetness, or more vinegar for tang).
3. Pour Sauce Over Rolls: Carefully pour the hot tomato sauce evenly over the arranged cabbage rolls in the baking pan. Ensure the rolls are mostly submerged in the sauce. The image shows the rolls covered in a rich red sauce.

Part 5: Bake and Serve

1. Cover and Bake: Cover the baking pan tightly with aluminum foil.
2. Initial Bake: Bake in the preheated 375∘F (190∘C) oven for 1 hour.
3. Uncover and Continue Baking: Remove the foil and continue baking for another 30-45 minutes, or until the cabbage is very tender, the rice is cooked through, and the tops of the rolls are lightly browned. The image displays the rolls with a golden-brown top.
4. Rest: Remove from the oven and let the lasagna rest for 10-15 minutes before serving. This allows the sauce to settle and makes for easier serving.
5. Garnish and Serve: Garnish with fresh chopped dill or parsley, if desired. Serve hot, spooning plenty of the delicious sauce over each roll.

Tips for Success:

• Cabbage Type: Green cabbage is typically used for rolls due to its pliable leaves. Savoy cabbage can also work.
• Ripening Cabbage: If your cabbage leaves are difficult to peel, you can freeze the whole cabbage head overnight and then thaw it. This process tenderizes the leaves, making them much easier to work with.
• Don’t Overfill: Overfilling the rolls can cause them to burst during cooking. About ¼ to ⅓ cup of filling per medium-sized leaf is usually sufficient.
• Tuck in Ends: Tightly rolling and tucking in the ends helps ensure the filling stays inside the cabbage leaf during baking.
• Arrange Snugly: Arranging the rolls snugly in the baking dish helps them keep their shape and ensures even cooking.
• Balance of Sweet and Tangy in Sauce: The sugar helps balance the acidity of the tomatoes, while the vinegar or lemon juice brightens the overall flavor. Adjust to your preference.
• Patience with Baking: Cabbage rolls benefit from slow cooking to ensure the cabbage is tender and the rice is fully cooked.
• Make Ahead: Cabbage rolls are excellent for meal prep. You can assemble them a day in advance and store them in the refrigerator before baking, or even bake them and reheat portions later. They also freeze well after baking.

Enjoy your deeply satisfying and flavorful “Savory Baked Cabbage Rolls in Tomato Sauce”!

Biscuits and gravy casserole

 Craving a comforting, all-in-one breakfast that’s sure to please the whole family? This Biscuits and Gravy Casserole combines the deliciousness of soft, buttery biscuits with a rich, creamy sausage gravy—creating the perfect hearty meal. It’s easy to prepare, baked all together in one dish, and ideal for busy mornings or weekend brunches. Whether you’re feeding a crowd or indulging in a cozy breakfast at home, this casserole is guaranteed to be a hit!

Ingredients:

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup cold butter, cubed
• 3/4 cup milk

For the Gravy:

• 1 pound breakfast sausage
• 1/4 cup all-purpose flour
• 3 cups milk
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish.

2. Make the Biscuits:

a. In a mixing bowl, whisk together the flour, baking powder, and salt. b. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. c. Stir in the milk until just combined. d. Turn the dough out onto a floured surface and knead it gently a few times until it comes together. e. Roll the dough into a rectangle about 1/2 inch thick. f. Cut the dough into small squares or use a biscuit cutter to cut out rounds.

3. Make the Gravy:

a. In a large skillet, cook the breakfast sausage over medium heat, breaking it apart with a spoon, until browned and cooked through. b. Sprinkle the cooked sausage with flour and stir until the flour is absorbed. c. Gradually pour in the milk, stirring constantly, until the mixture thickens and comes to a simmer. d. Reduce the heat and let the gravy simmer for a few minutes until it reaches your desired consistency. Season with salt and pepper to taste.

4. Assemble the Casserole:

a. Pour the gravy into the bottom of the prepared baking dish. b. Arrange the biscuit pieces on top of the gravy. c. Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and cooked through.

5. Serve:

a. Once baked, let the casserole cool for a few minutes before serving. b. Serve hot, garnished with chopped parsley if desired.

Enjoy your delicious biscuits and gravy casserole!