Fantastic Meatball Casserole

 

Ingredients:

• 1 (16 ounce) package Barilla uncooked rotini pasta
• 1 (25 ounce) jar marinara sauce
• 3 cups water
• 1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
• 2 cups Kraft shredded mozzarella (or Italian blend) cheese
• Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish

Preparation:

1. Preheat oven to 425 degrees F.
2. In a large baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 30 minutes.
3. Uncover; stir.
4. Sprinkle mozzarella over the top and bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).

Enjoy!

Herb-Infused Salt-Baked Potatoes

 

Herb-Infused Salt-Baked Potatoes

Indulge in the comforting delight of Herb-Infused Salt-Baked Potatoes, a flavorful twist on a classic dish from Curtis Stone’s “Relaxed Cooking With You.” Infused with garlic, rosemary, and thyme, these fluffy potatoes, baked on a bed of salt, are perfect for pairing with your favorite toppings like sour cream and chives. Elevate your comfort food game with this versatile recipe, ideal for any occasion.

Ingredients:

• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 4 large russet potatoes
• 2 cups coarse sea salt
• 2 tablespoons fresh thyme, chopped
• 1/4 cup olive oil
• Salt and black pepper to taste
• Sour cream, for serving
• Fresh chives, chopped, for garnish

Preparation:

1. Preheat the oven to 400°F (200°C).
2. Scrub the potatoes thoroughly under cold running water to remove any dirt. Pat dry with a paper towel.
3. In a mixing bowl, combine the coarse sea salt, minced garlic, chopped rosemary, and chopped thyme.
4. Spread half of the herb-infused salt mixture evenly over the bottom of a baking dish.
5. Place the potatoes on top of the salt mixture in the baking dish.
6. Drizzle olive oil over the potatoes and season generously with salt and black pepper.
7. Sprinkle the remaining herb-infused salt mixture over the potatoes, ensuring they are well-coated.
8. Bake in the preheated oven for 60-75 minutes, or until the potatoes are tender when pierced with a fork.
9. Once baked, carefully remove the potatoes from the oven and let them cool slightly.
10. To serve, slice each potato open lengthwise and fluff the insides with a fork.
11. Top each potato with a dollop of sour cream and garnish with fresh chopped chives.

Enjoy your Herb-Infused Salt-Baked Potatoes!

Long John Silver’s Batter

 

Great Lakes Kitchen Fish Fry

The Great Lakes Kitchen is having a fish fry! I am going to share my recipe for Long John Silver's imitation fish batter with you today. Coated in that LJS batter, we'll deep fry some delicious fish till it's crispy and golden brown.

Ingredients:

• 2 teaspoons cornstarch
• 3/4 cup flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup water

Instructions:

1. Sort the dry ingredients by size.
2. Stir in the water until the batter is smooth.
3. Toss the fish filets in the batter until fully coated.
4. Put a full lid on the fish.
5. Fry in a deep fryer until crispy and golden brown.

Enjoy your crispy and golden fish!

Cheesy Baked Onion Rings

 

Cheesy Baked Onion Rings Recipe

Ingredients:

• 2 large onions
• 1 cup grated mozzarella cheese (or your preferred cheese)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• Salt and pepper to taste

Instructions:

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Onions: Peel the onions and slice them into thick rings, about 1/2 inch wide. Separate the rings.

Season the Onions: Place the onion rings on a baking sheet lined with parchment paper. Drizzle the olive oil over the onion rings, ensuring they are well coated. Sprinkle with salt, pepper, oregano, and parsley.

Add the Cheese: Sprinkle a generous amount of mozzarella and Parmesan cheese over each onion ring.

Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the onions are tender and the cheese is golden and bubbly.

Serve: Remove from the oven and let them cool for a few minutes. Serve warm as a delicious appetizer or side dish.

Enjoy your cheesy baked onion rings!

Mojo Potatoes Recipe

 

Mojo Potatoes Recipe

Ingredients:

Potatoes: 500-600 grams (I used russet potatoes)

Egg: 1 large, beaten

Milk: 1/4 cup

Dry Mix:

• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 teaspoon garlic powder
• 1 and 3/4 teaspoons onion powder
• 1/4 teaspoon oregano
• 1/2 teaspoon thyme
• 1/4 teaspoon black pepper
• 1/2 teaspoon hot pepper (optional)

Dip Ingredients:

• 1/2 cup mayonnaise
• 1/4 teaspoon garlic powder
• Juice of half a lemon
• Pinch of salt, black pepper, and smoked paprika

Instructions:

Preparation: Wash and peel the potatoes thoroughly. Cut into 1/2 inch thick slices.

Wet Mixture: In a bowl, combine beaten egg and milk. Mix well and set aside.

Dry Mix: In another bowl, combine all-purpose flour, cornstarch, salt, pepper, garlic powder, onion powder, oregano, thyme, black pepper, and hot pepper (if using). Mix well.

Coating the Potatoes: Dip each potato slice into the egg mixture, then coat thoroughly with the dry spice mixture. Shake off excess coating and set aside. Repeat with remaining potato slices. Let them rest for about 10 minutes.

Frying:

1. Heat oil in a deep fryer or large pot to 160°C (320°F).
2. Fry the coated potato slices in batches, ensuring not to overcrowd the pan. Fry until golden brown, about 2 minutes per batch. Drain on paper towels to remove excess oil.

Second Frying:

1. Increase the oil temperature slightly.
2. Fry the potatoes in batches for another 30 seconds to make them extra crispy.

To Serve: Mix together mayonnaise, garlic powder, lemon juice, salt, black pepper, and smoked paprika in a bowl for dipping. Serve the crispy Mojo Potatoes with the prepared sauce.

Enjoy your homemade version of this addictive dish!

Lemon Cake Recipe

 

Ingredients:

For the Cake:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• ½ cup buttermilk

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions:

Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.

Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and lemon juice.

Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients, alternating with buttermilk. Mix until just combined, being careful not to overmix.

Bake: Pour batter into prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan before frosting.

Make the glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth.

Frost: Drizzle glaze over cooled cake.

Recipe for No-Bake Cheesecake Bars

 

No-Bake Cheesecake Bars Recipe

Ingredients:

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the Cheesecake Filling:

• 2 (8 oz) packages of cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream, cold

For the Topping (optional):

• Fresh fruit (strawberries, blueberries, etc.)
• Fruit preserves or pie filling
• Chocolate shavings

Instructions:

Prepare the Crust:

1. In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until well combined.
2. Press the mixture firmly into the bottom of a 9×13 inch baking dish to form an even layer. Chill in the refrigerator while preparing the filling.

Make the Cheesecake Filling:

1. In a large bowl, beat softened cream cheese until smooth and creamy.
2. Add powdered sugar and vanilla extract, continue beating until well combined.
3. In a separate bowl, whip cold heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until smooth and fully incorporated.

Assemble the Cheesecake Bars:

1. Spread the cheesecake filling evenly over the chilled graham cracker crust.
2. Smooth the top with a spatula to ensure an even layer.

Chill:

1. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set.

Add Toppings and Serve:

1. Before serving, add desired toppings such as fresh fruit, fruit preserves, pie filling, or chocolate shavings.
2. Cut into bars and serve chilled.

Enjoy your delicious No-Bake Cheesecake Bars!