General Recipes

Prep time: 15 mins | Cook time: 10 mins | Serves: 6-8

This no-fuss, the classic dish has been one of my favorites since I was little. The classic chicken pot pie is beautifully altered into a skillet dish with noodles instead of a crust. This skillet dinner is super easy to make, incredibly delicious, and the best weeknight meal you’ll ever make for your loved ones!

The traditional chicken pot pie has a crust. With this recipe, the crust is replaced with noodles. I love the classic chicken pot pie, but this Chicken Pot Pie Noodle Skillet is an awesome variation. A bit different, but still incredibly scrumptious!

INGREDIENTS

1 ½ c. cooked chicken breast, cut into small cubes

10 oz. egg noodles

1 sweet onion, diced

2 tbsp unsalted butter

3 cloves garlic, minced

1 ½ c. frozen peas and carrots, thawed

1 c. chicken broth

2 tbsp all-purpose flour

1 c. heavy cream

Salt & Pepper to taste

2 tsp Italian seasoning

How to make Chicken Pot Pie Noodle Skillet

Step 1: Following the package directions, cook the noodles until al dente.

Step 2: Melt the butter in a large skillet over medium-high heat. Once the butter has melted, add the onion, garlic, Italian seasoning, peas, and carrots to the pan and season with salt and pepper. Cook for about 3 minutes or until the onions are tender and translucent. Then, add the flour and stir well until blended.

Step 3: Into the skillet, add the chicken broth along with the heavy cream. Bring everything to a boil. Once boiling, decrease the heat to a simmer and cook for another 5 minutes, stirring often.

Step 4: Once the pasta is done, drain it well and add them into the skillet. Then, add the chicken. To taste, season with extra salt and pepper.

Step 5: Remove the skillet from the heat when done, and serve the chicken pot pie noodle hot. Enjoy!

CHICKEN POT PIE NOODLE SKILLET

Rebecca Prep time: 15 mins | Cook time: 10 mins | Serves: 6-8 This no-fuss, the classic dish has been one of my favorites since I was little. The classic chicken pot pie is beautifully altered… General Recipes CHICKEN POT PIE NOODLE SKILLET European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 1 ½ c. cooked chicken breast, cut into small cubes
• 10 oz. egg noodles
• 1 sweet onion, diced
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 ½ c. frozen peas and carrots, thawed
• 1 c. chicken broth
• 2 tbsp all-purpose flour
• 1 c. heavy cream
• Salt & Pepper to taste
• 2 tsp Italian seasoning

Instructions

How to make Chicken Pot Pie Noodle Skillet

Step 1: Following the package directions, cook the noodles until al dente.

Step 2: Melt the butter in a large skillet over medium-high heat. Once the butter has melted, add the onion, garlic, Italian seasoning, peas, and carrots to the pan and season with salt and pepper. Cook for about 3 minutes or until the onions are tender and translucent. Then, add the flour and stir well until blended.

Step 3: Into the skillet, add the chicken broth along with the heavy cream. Bring everything to a boil. Once boiling, decrease the heat to a simmer and cook for another 5 minutes, stirring often.

Step 4: Once the pasta is done, drain it well and add them into the skillet. Then, add the chicken. To taste, season with extra salt and pepper.

Step 5: Remove the skillet from the heat when done, and serve the chicken pot pie noodle hot. Enjoy!

Notes

Prep time: 15 mins | Cook time: 10 mins | Serves: 6-8

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 8 people

This Chicken Fajita Noodle Casserole is seriously one of the best dishes you’ll ever make! This casserole is made with simple ingredients and is ready in a snap. You can also make this in advance and store it in the fridge or freezer. Or split into two pans and freeze the other pan for later.

This scrumptious casserole is packed with amazing flavors. It’s an easy and quick dinner option made with chicken, fajita seasoning, bell peppers, onions, noodles, sour cream, cream of chicken soup, and cheese. Fajitas have been one of my ultimate favorite Mexican dishes. This turned out always superb and never fails to impress even the pickiest eaters!

Ingredients

2 tablespoons olive oil

1¼ lbs boneless chicken breast or tenders

1 (12-ounces) package of egg noodles

½ large onion, chopped

2 (10.75-ounces) cans cream of chicken soup

2 c. shredded Mexican cheese blend, divided

1 (16-ounces) container of sour cream

1 (1-ounce) package of fajita seasoning

2 bell peppers, chopped (red, yellow, green)

HOW TO MAKE CHICKEN FAJITA NOODLE CASSEROLE

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, grease a 9 x 13-inch pan.

Step 2: Following the package directions, cook the egg noodles until al dente. Drain when done and set aside.

Step 3: Into small bite-sized pieces, slice the chicken and toss with fajita seasoning. Set aside.

Step 4: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the peppers and onions to the skillet and cook for about 3 to 5 minutes. Then. Add the fajita-coated chicken and continue to cook for another 5 minutes.

Step 5: Place the cream of chicken soup, sour cream, and 1-½ cups of cheese in a large bowl. Mix well, then stir this into the cooked chicken and veggies.

Step 6: Next, add the cooked noodles. Stir well and pour the mixture into the prepared pan. On top, sprinkle the rest of the cheese.

Step 7: Place in the preheated oven and bake for about 25 to 30 minutes or until the casserole is bubbly.

CHICKEN FAJITA NOODLE CASSEROLE

Rebecca Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 8 people This Chicken Fajita Noodle Casserole is seriously one of the best dishes you’ll ever make! This casserole is… General Recipes CHICKEN FAJITA NOODLE CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 7 voted )

Ingredients

• 2 tablespoons olive oil
• 1¼ lbs boneless chicken breast or tenders
• 1 (12-ounces) package of egg noodles
• ½ large onion, chopped
• 2 (10.75-ounces) cans cream of chicken soup
• 2 c. shredded Mexican cheese blend, divided
• 1 (16-ounces) container of sour cream
• 1 (1-ounce) package of fajita seasoning
• 2 bell peppers, chopped (red, yellow, green)

Instructions

HOW TO MAKE CHICKEN FAJITA NOODLE CASSEROLE

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, grease a 9 x 13-inch pan.

Step 2: Following the package directions, cook the egg noodles until al dente. Drain when done and set aside.

Step 3: Into small bite-sized pieces, slice the chicken and toss with fajita seasoning. Set aside.

Step 4: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the peppers and onions to the skillet and cook for about 3 to 5 minutes. Then. Add the fajita-coated chicken and continue to cook for another 5 minutes.

Step 5: Place the cream of chicken soup, sour cream, and 1-½ cups of cheese in a large bowl. Mix well, then stir this into the cooked chicken and veggies.

Step 6: Next, add the cooked noodles. Stir well and pour the mixture into the prepared pan. On top, sprinkle the rest of the cheese.

Step 7: Place in the preheated oven and bake for about 25 to 30 minutes or until the casserole is bubbly.

Notes

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 8 people

This Beef And Barley Soup is a complete meal in a bowl! It is packed with nutrients, and amazing flavors and the best part is this soup is freezer-friendly. Serve a big bowl of this soup with a crusty baguette, buttered biscuits, or dinner roll for an easy and comforting dinner.

Ingredients

1 onion, chopped

1 garlic clove, minced

1 tablespoon olive oil

2 c. cooked flank steak or chuck steak – cut into 1” pieces

2 carrots, sliced

1 stalk celery, sliced

6 c. reduced-sodium beef broth

1 can petite diced tomatoes 14-15 oz, undrained

⅔ c. pearl barley

½ green pepper, diced

1 tablespoon Worcestershire sauce

1 package beef gravy mix

1 bay leaf

¼ teaspoon dried thyme

2 tablespoons fresh parsley or 2 teaspoons dried

salt & pepper to taste

2 tablespoons red wine (optional, but makes the broth exceptional)

How to make Best Ever Beef And Barley Soup

Step 1: Heat the olive oil in a stock pot over medium-high heat. To the hot oil, add the steak and cook until all sides are browned. Then, add the onions and garlic. Continue to cook until tender.

Step 2: To the pot, add the rest of the ingredients. Bring everything to a boil, then decrease the heat. Put the lid on and let the mixture simmer for approximately 40 to 50 minutes or until the barley is cooked through.

Step 3: Take the bay leaf out and discard it. Serve the soup immediately. Enjoy!

Notes:

Add broth if the sauce has thickened too much until you reached your preferred consistency.

For this recipe, you can use ground beef in place of ground steak. Just make sure to drain the grease after browning the meat.

Serve the soup with a crusty baguette, buttered biscuits, or dinner roll.

If desired, you can add veggies to the soup such as peas and green beans.

To make the soup in a crockpot, transfer the seared steak with onions to the crockpot and add the rest of the ingredients.

Set to cook on high for 4 hours or low for 8 hours.

For a different twist, you can substitute barley with couscous.

You can freeze the soup for up to 6 months.

For this recipe, I used pearl barley which takes about 25 to 30 minutes to cook. If using hulled barley, cook it for about 40 to 50 minutes.

BEST EVER BEEF AND BARLEY SOUP

Rebecca This Beef And Barley Soup is a complete meal in a bowl! It is packed with nutrients, and amazing flavors and the best part is this soup is freezer-friendly. Serve… General Recipes BEST EVER BEEF AND BARLEY SOUP European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 1 onion, chopped
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 2 c. cooked flank steak or chuck steak – cut into 1” pieces
• 2 carrots, sliced
• 1 stalk celery, sliced
• 6 c. reduced-sodium beef broth
• 1 can petite diced tomatoes 14-15 oz, undrained
• ⅔ c. pearl barley
• ½ green pepper, diced
• 1 tablespoon Worcestershire sauce
• 1 package beef gravy mix
• 1 bay leaf
• ¼ teaspoon dried thyme
• 2 tablespoons fresh parsley or 2 teaspoons dried
• salt & pepper to taste
• 2 tablespoons red wine (optional, but makes the broth exceptional)

Instructions

How to make Best Ever Beef And Barley Soup

Step 1: Heat the olive oil in a stock pot over medium-high heat. To the hot oil, add the steak and cook until all sides are browned. Then, add the onions and garlic. Continue to cook until tender.

Step 2: To the pot, add the rest of the ingredients. Bring everything to a boil, then decrease the heat. Put the lid on and let the mixture simmer for approximately 40 to 50 minutes or until the barley is cooked through.

Step 3: Take the bay leaf out and discard it. Serve the soup immediately. Enjoy!

Notes

Add broth if the sauce has thickened too much until you reached your preferred consistency. For this recipe, you can use ground beef in place of ground steak. Just make sure to drain the grease after browning the meat. Serve the soup with a crusty baguette, buttered biscuits, or dinner roll. If desired, you can add veggies to the soup such as peas and green beans. To make the soup in a crockpot, transfer the seared steak with onions to the crockpot and add the rest of the ingredients. Set to cook on high for 4 hours or low for 8 hours. For a different twist, you can substitute barley with couscous. You can freeze the soup for up to 6 months. For this recipe, I used pearl barley which takes about 25 to 30 minutes to cook. If using hulled barley, cook it for about 40 to 50 minutes.

This recipe for scalloped potatoes is a simple, classic recipe perfect for every occasion. I enjoy serving these delightful scalloped potatoes for Easter, Christmas, and Thanksgiving dinner. This is also excellent for a Sunday dinner. This delicious dish has layers of thinly sliced potatoes, easy homemade cream sauce, and more cheese! Pop in the oven and bake until perfectly tender, golden, and bubbly. If you love simple recipes, this Scalloped Potatoes recipe is a must-try! It is seriously delicious, you’ll want to make this over and over again!

Ingredients

3 tbsp butter

4 c. thinly sliced potatoes

3 tbsp flour

1 1⁄2 c. milk

1 c. grated sharp cheddar cheese

1 dash of cayenne pepper

1⁄2 c. grated cheese, to sprinkle on top

1 tsp salt

How to make Best Scalloped Potatoes

Step 1: To make the sauce, melt the butter in a small pan. Once the butter has melted, add the flour and mix well until blended. Set aside for a little while to thicken up. Then, stir in the cold milk and add the cayenne and salt.

Step 2: Place the saucepan over low heat and cook until boiling and smooth. Make sure to whisk occasionally. Decrease the heat and stir in extra cheese.

Step 3: Into a greased casserole dish, add half of the sliced potatoes. On top, pour half of the sauce. Then, add another layer of potatoes on top and pour in the remaining sauce. On top, sprinkle with more cheese.

Step 4: Place in the oven and bake at 350 degrees, uncovered, until golden brown.

Step 5: Remove from the oven when done and serve immediately. Enjoy!

Tip:

Do not skip the milk. It helps to make the texture, and it adds a layer of flavor. Milk guarantees that the sauce would be smooth and creamy. You can add extra milk to make the sauce smoother. And use cold milk.

BEST SCALLOPED POTATOES

Rebecca This recipe for scalloped potatoes is a simple, classic recipe perfect for every occasion. I enjoy serving these delightful scalloped potatoes for Easter, Christmas, and Thanksgiving dinner. This is also… General Recipes BEST SCALLOPED POTATOES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tbsp butter
• 4 c. thinly sliced potatoes
• 3 tbsp flour
• 1 1⁄2 c. milk
• 1 c. grated sharp cheddar cheese
• 1 dash of cayenne pepper
• 1⁄2 c. grated cheese, to sprinkle on top
• 1 tsp salt

Instructions

How to make Best Scalloped Potatoes

Step 1: To make the sauce, melt the butter in a small pan. Once the butter has melted, add the flour and mix well until blended. Set aside for a little while to thicken up. Then, stir in the cold milk and add the cayenne and salt.

Step 2: Place the saucepan over low heat and cook until boiling and smooth. Make sure to whisk occasionally. Decrease the heat and stir in extra cheese.

Step 3: Into a greased casserole dish, add half of the sliced potatoes. On top, pour half of the sauce. Then, add another layer of potatoes on top and pour in the remaining sauce. On top, sprinkle with more cheese.

Step 4: Place in the oven and bake at 350 degrees, uncovered, until golden brown.

Step 5: Remove from the oven when done and serve immediately. Enjoy!

Notes

Tip: Do not skip the milk. It helps to make the texture, and it adds a layer of flavor. Milk guarantees that the sauce would be smooth and creamy. You can add extra milk to make the sauce smoother. And use cold milk.

Prep Time: 20 mins | Cook Time: 50 mins | Total Time: 1 hr 10 mins | Servings: 10 people

This chicken salad has been my go-to salad for years! It is super simple to make, you can even prep the ingredients up to three days ahead. This salad is perfect on a bed of greens with sliced avocado and tomatoes. Or on bread with green leaf lettuce.

Ingredients

2 tablespoons olive oil

4 pounds of chicken parts (I usually use skin-on thighs or breasts)

1 c. red and green grapes, seedless, halved

2 stalks of celery, finely diced

1 tablespoon parsley, fresh, chopped

2 tablespoons fresh dill, chopped

1 c. almonds, thinly sliced

1 c. mayonnaise

1 tablespoon Dijon mustard

1 lemon, squeezed to extract the juice

1 teaspoon Kosher salt

Freshly ground pepper

3 scallions, thinly sliced (white and green parts)

HOW TO MAKE THE BEST-EVER CHICKEN SALAD

Step 1: On all the chicken pieces, rub the olive oil and season with salt and pepper.

Step 2: To a baking dish, place the prepared chicken. In a preheated 350 degrees oven, place the baking dish and bake the chicken for about 45 to 55 minutes or until the internal temperature of the chicken reaches 165 degrees F.

Step 3: Once done, take the chicken out of the oven and allow them to cool. Once cool enough to handle, remove the skin, then pull the meat off the bones and roughly chop the chicken.

Step 4: In a large bowl, place the chicken, grapes, almonds, celery, scallions, dill, and parsley. Mix well.

Step 5: Whisk the mayonnaise, lemon juice, mustard, salt, and pepper in another medium-sized bowl.

Step 6: Mix both mixtures until well blended. Tent it with plastic wrap and keep it in the fridge for at least 1 hour.

Step 7: Serve the chicken salad on a bed of greens with sliced avocado and tomatoes. You can also enjoy this chicken salad on bread with green leaf lettuce.

Tips:

It is best to enjoy this salad immediately. If you want to make this salad ahead, you can prep the chicken and dressing up to 3 days in advance. Keep them separately in the fridge until ready to serve.

For this recipe, you are welcome to use your preferred chicken part. You can even use rotisserie chicken. Avoid canned chicken.

BEST EVER CHICKEN SALAD

Rebecca Prep Time: 20 mins | Cook Time: 50 mins | Total Time: 1 hr 10 mins | Servings: 10 people This chicken salad has been my go-to salad for years! It is super simple to make, you… General Recipes BEST EVER CHICKEN SALAD European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons olive oil
• 4 pounds of chicken parts (I usually use skin-on thighs or breasts)
• 1 c. red and green grapes, seedless, halved
• 2 stalks of celery, finely diced
• 1 tablespoon parsley, fresh, chopped
• 2 tablespoons fresh dill, chopped
• 1 c. almonds, thinly sliced
• 1 c. mayonnaise
• 1 tablespoon Dijon mustard
• 1 lemon, squeezed to extract the juice
• 1 teaspoon Kosher salt
• Freshly ground pepper
• 3 scallions, thinly sliced (white and green parts)

Instructions

HOW TO MAKE THE BEST-EVER CHICKEN SALAD

Step 1: On all the chicken pieces, rub the olive oil and season with salt and pepper.

Step 2: To a baking dish, place the prepared chicken. In a preheated 350 degrees oven, place the baking dish and bake the chicken for about 45 to 55 minutes or until the internal temperature of the chicken reaches 165 degrees F.

Step 3: Once done, take the chicken out of the oven and allow them to cool. Once cool enough to handle, remove the skin, then pull the meat off the bones and roughly chop the chicken.

Step 4: In a large bowl, place the chicken, grapes, almonds, celery, scallions, dill, and parsley. Mix well.

Step 5: Whisk the mayonnaise, lemon juice, mustard, salt, and pepper in another medium-sized bowl.

Step 6: Mix both mixtures until well blended. Tent it with plastic wrap and keep it in the fridge for at least 1 hour.

Step 7: Serve the chicken salad on a bed of greens with sliced avocado and tomatoes. You can also enjoy this chicken salad on bread with green leaf lettuce.

 

Notes

Tips: It is best to enjoy this salad immediately. If you want to make this salad ahead, you can prep the chicken and dressing up to 3 days in advance. Keep them separately in the fridge until ready to serve. For this recipe, you are welcome to use your preferred chicken part. You can even use rotisserie chicken. Avoid canned chicken.

Prep time: 1 hr | Serving: 4

Oklahoma Fried Onion Burger is one of my favorites! It is seriously delicious, mouthwatering, and super easy to make. The golden caramelized onions ingrained on a perfectly cooked burger are to die for!

Ingredients

4 tbsp butter

½ c. of French onion dip

2 tsp of Worcestershire sauce

2 large white or yellow onions, thinly sliced

1 pound 80/20 hamburger meat

Kosher salt

4 hamburger buns

4 slices of cheddar cheese

1–2 tbsp yellow mustard

Pickles for serving, optional

Salt and pepper for seasoning

How to make Oklahoma Fried Onion Burger

Step 1: In a bowl, place the onion dip, mustard, and Worcestershire sauce. Mix well, then cover the bowl and put it in an icebox until ready to serve.

Step 2: Over a large bowl, place a colander. Add the onions to the bowl and sprinkle with salt. Lightly stir and set aside for about 30 to 45 minutes.

Step 3: Into a clean cloth towel, place the onions and press to absorb any leftover moisture. Set aside.

Step 4: Into 4 equal balls, slice and shape the meat. In the meantime, melt the butter in a skillet over medium heat. To the melted butter, place the meatballs and gently flatten them into thin patties using a spatula.

Step 5: On top of each patty, place the onions and sprinkle with Kent’s seasoning or salt and pepper. Continue to cook the patties until the edges are browned. Then, carefully flip. Cook for another 3 minutes. Constantly flip for about 2 to 3 minutes to let the steam and flavor absorb into the buns.

Step 6: Take the buns out of the skillet. Put a slice of cheese over each patty and cook further until the cheese has melted.

Step 7: On top of the burger, place the bottom bun. Onto the bun, carefully flip the burger. Then, take it out of the skillet. Do the same with the rest of the burgers. On top of the bun, generously spread the French onion dip mixture.

Step 8: Serve the burger right away. Enjoy!

Tips:

To prevent the meat from getting a burn, gently place it into the skillet.

These burger pairs are great with pickles.

OKLAHOMA FRIED ONION BURGER

Rebecca Prep time: 1 hr | Serving: 4 Oklahoma Fried Onion Burger is one of my favorites! It is seriously delicious, mouthwatering, and super easy to make. The golden caramelized onions ingrained on a… General Recipes OKLAHOMA FRIED ONION BURGER European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 tbsp butter
• ½ c. of French onion dip
• 2 tsp of Worcestershire sauce
• 2 large white or yellow onions, thinly sliced
• 1 pound 80/20 hamburger meat
• Kosher salt
• 4 hamburger buns
• 4 slices of cheddar cheese
• 1–2 tbsp yellow mustard
• Pickles for serving, optional
• Salt and pepper for seasoning

Instructions

How to make Oklahoma Fried Onion Burger

Step 1: In a bowl, place the onion dip, mustard, and Worcestershire sauce. Mix well, then cover the bowl and put it in an icebox until ready to serve.

Step 2: Over a large bowl, place a colander. Add the onions to the bowl and sprinkle with salt. Lightly stir and set aside for about 30 to 45 minutes.

Step 3: Into a clean cloth towel, place the onions and press to absorb any leftover moisture. Set aside.

Step 4: Into 4 equal balls, slice and shape the meat. In the meantime, melt the butter in a skillet over medium heat. To the melted butter, place the meatballs and gently flatten them into thin patties using a spatula.

Step 5: On top of each patty, place the onions and sprinkle with Kent’s seasoning or salt and pepper. Continue to cook the patties until the edges are browned. Then, carefully flip. Cook for another 3 minutes. Constantly flip for about 2 to 3 minutes to let the steam and flavor absorb into the buns.

Step 6: Take the buns out of the skillet. Put a slice of cheese over each patty and cook further until the cheese has melted.

Step 7: On top of the burger, place the bottom bun. Onto the bun, carefully flip the burger. Then, take it out of the skillet. Do the same with the rest of the burgers. On top of the bun, generously spread the French onion dip mixture.

Step 8: Serve the burger right away. Enjoy!

 

Notes

Tips: To prevent the meat from getting a burn, gently place it into the skillet. These burger pairs are great with pickles.

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins

I love this Longhorn Parmesan Crusted Chicken. The chicken is marinated for a few hours, coated in ranch spread, topped with provolone and Parmesan crumb topping, then baked to perfection! For a filling meal, serve this delicious Longhorn Parmesan Crusted Chicken with mashed potatoes, and green beans or roasted broccoli.

Ingredients

1 c. shredded provolone

4 boneless, skinless chicken breasts, pounded to ¾” thickness

Marinade:

1 tablespoon minced garlic

½ c. olive oil

3 tablespoons Worcestershire sauce

1 teaspoon lemon juice

½ c. prepared ranch dressing

½ teaspoon pepper

1 teaspoon vinegar

Ranch Spread:

¼ c. ranch dressing

¼ c. grated Parmesan

Parmesan Crumb Topping:

⅓ c. shredded Parmesan

½ c. panko bread crumbs

2 tablespoons melted butter

1 teaspoon garlic salt

HOW TO MAKE LONGHORN GARLIC PARMESAN CRUSTED CHICKEN

Chicken:

Step 1: Mix the marinade ingredients and pour this over the chicken. Place in the fridge to marinate the chicken for at least 2 to 3 hours up to overnight.

Step 2: Take the chicken out of the marinade and grill for about 12 to 15 minutes or until the chicken is done.

Step 3: In the meantime, ready the ranch spread and Parmesan crumb topping.

Ranch Spread:

Sep 4: Combine ¼ c grated Parmesan with ¼ c ranch dressing until well blended and set aside.

Parmesan Crumb Topping:

Step 5: Combine the bread crumbs with garlic salt, shredded Parmesan, and butter until the crumbs are evenly moistened.

To Assemble:

Step 5: In the center, position the oven rack and preheat the broiler.

Step 6: To an oven-safe casserole dish, transfer the cooked chicken. On each chicken breast, spread 2 tbsp of the ranch spread and top with provolone and Parmesan crumb topping.

Step 7: Under the broiler, place the chicken and bake until the cheese has melted and the crumb topping is light brown.

Step 8: Remove from the oven when done and serve the garlic, and Parmesan-crusted chicken right away. Enjoy!

LONGHORN GARLIC PARMESAN CRUSTED CHICKEN

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins I love this Longhorn Parmesan Crusted Chicken. The chicken is marinated for a few hours, coated in ranch spread, topped with… General Recipes LONGHORN GARLIC PARMESAN CRUSTED CHICKEN European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c. shredded provolone
• 4 boneless, skinless chicken breasts, pounded to ¾” thickness
• Marinade:
• 1 tablespoon minced garlic
• ½ c. olive oil
• 3 tablespoons Worcestershire sauce
• 1 teaspoon lemon juice
• ½ c. prepared ranch dressing
• ½ teaspoon pepper
• 1 teaspoon vinegar
• Ranch Spread:
• ¼ c. ranch dressing
• ¼ c. grated Parmesan
• Parmesan Crumb Topping:
• ⅓ c. shredded Parmesan
• ½ c. panko bread crumbs
• 2 tablespoons melted butter
• 1 teaspoon garlic salt

Instructions

HOW TO MAKE LONGHORN GARLIC PARMESAN CRUSTED CHICKEN

Chicken:

Step 1: Mix the marinade ingredients and pour this over the chicken. Place in the fridge to marinate the chicken for at least 2 to 3 hours up to overnight.

Step 2: Take the chicken out of the marinade and grill for about 12 to 15 minutes or until the chicken is done.

Step 3: In the meantime, ready the ranch spread and Parmesan crumb topping.

Ranch Spread:

Sep 4: Combine ¼ c grated Parmesan with ¼ c ranch dressing until well blended and set aside.

Parmesan Crumb Topping:

Step 5: Combine the bread crumbs with garlic salt, shredded Parmesan, and butter until the crumbs are evenly moistened.

To Assemble:

Step 5: In the center, position the oven rack and preheat the broiler.

Step 6: To an oven-safe casserole dish, transfer the cooked chicken. On each chicken breast, spread 2 tbsp of the ranch spread and top with provolone and Parmesan crumb topping.

Step 7: Under the broiler, place the chicken and bake until the cheese has melted and the crumb topping is light brown.

Step 8: Remove from the oven when done and serve the garlic, and Parmesan-crusted chicken right away. Enjoy!

Notes

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins

Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 8 people

Are you looking for another easy and quick dinner? You have to give this Beef Tamale Casserole Recipe a try. It is a very comforting food with layers of cornbread, enchilada sauce, seasoned ground beef, and lots of cheese. Beef Tamale Casserole is a staple at home. My family loves the combination of flavors of this dish, and I enjoy how I can easily make this dish anytime. We serve this casserole with our favorite taco toppings for something extra such as avocados, tomatoes, cilantro, and more. Beef Tamale Casserole is an amazing Mexican dish. And this inspired version is sure to knock you off your feet!

Ingredients

1 pound ground beef

1 (8.5-ounce) pkg cornbread mix

2 eggs

1 (14.75-ounce) can of creamed corn

½ c. milk

2 c. shredded cheddar cheese, divided

1 (1-ounce) package of taco seasoning

1 (10-ounce) can of enchilada sauce

⅔ c. salsa

How to make Beef Tamale Casserole

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using nonstick cooking spray, grease a 13 x 9 x 2-inch baking dish and set aside.

Step 2: Place the muffin mix, corn, eggs, milk, and 1 cup of cheese in a large bowl. Mix well until combined, then transfer into the prepared baking dish. Place in the preheated oven and bake for about 20 minutes.

Step 3: Cook the ground beef in a large skillet over medium heat until brown. As needed, drain the grease before adding the taco seasoning packet and salsa. Continue to cook for another 5 minutes.

Step 4: In the enchilada sauce, toss the beef. Over the cornbread, pour the beef mixture and top with the rest of the cheese. Resume baking for 20 minutes more.

Step 5: Remove from the oven when done and let the casserole cool for about 5 minutes before cutting into 6 to 8 squares.

Step 6: If desired, top the Beef Tamale Casserole with your favorite taco toppings. Enjoy!

BEEF TAMALE CASSEROLE RECIPE – THE ULTIMATE COMFORT FOOD

Rebecca Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 8 people Are you looking for another easy and quick dinner? You have to give this Beef Tamale Casserole Recipe… General Recipes BEEF TAMALE CASSEROLE RECIPE – THE ULTIMATE COMFORT FOOD European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound ground beef
• 1 (8.5-ounce) pkg cornbread mix
• 2 eggs
• 1 (14.75-ounce) can of creamed corn
• ½ c. milk
• 2 c. shredded cheddar cheese, divided
• 1 (1-ounce) package of taco seasoning
• 1 (10-ounce) can of enchilada sauce
• ⅔ c. salsa

Instructions

How to make Beef Tamale Casserole

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using nonstick cooking spray, grease a 13 x 9 x 2-inch baking dish and set aside.

Step 2: Place the muffin mix, corn, eggs, milk, and 1 cup of cheese in a large bowl. Mix well until combined, then transfer into the prepared baking dish. Place in the preheated oven and bake for about 20 minutes.

Step 3: Cook the ground beef in a large skillet over medium heat until brown. As needed, drain the grease before adding the taco seasoning packet and salsa. Continue to cook for another 5 minutes.

Step 4: In the enchilada sauce, toss the beef. Over the cornbread, pour the beef mixture and top with the rest of the cheese. Resume baking for 20 minutes more.

Step 5: Remove from the oven when done and let the casserole cool for about 5 minutes before cutting into 6 to 8 squares.

Step 6: If desired, top the Beef Tamale Casserole with your favorite taco toppings. Enjoy!

Notes

Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 8 people

Prep time: 10 mins | Cook time: 1 hr | Yield: 1 loaf of pineapple bread

This Pineapple Quick Bread has tons of amazing flavors. Incredibly moist and topped with a simple glaze. It is my favorite bread to enjoy all year round! Made with just a couple of simple ingredients (vanilla, sugar, cream cheese, and cream cheese) and ready in a snap. And this recipe has a secret ingredient that you would not expect! Enjoy this tropical treat with a cup of your favorite coffee any time.

Ingredients

BREAD:

1 c. sugar

1 tsp baking soda

2 c. flour

3 ounces cream cheese, softened

3 tsp vanilla extract

½ c. sour cream

1 large egg, beaten

1 20-ounces can of crushed pineapple, drained (save 2-3 Tbsp of the juice for the glaze)

1 tsp salt

GLAZE:

2-3 tablespoons reserved pineapple juice

1 ½ c. powdered sugar

How to make Pineapple Quick Bread

Step 1: Prepare the oven. Preheat it to 350 degrees. Ready a bread pan. Grease and set aside.

Step 2: Place the combined flour, baking soda, and salt together. In a separate bowl, beat egg, sugar, cream cheese, and vanilla in a medium bowl. Mix well until blended and smooth.

Step 3: Into the cream cheese mixture, add the flour mixture and mix well. Next, add the sour cream and mix until just blended. Then, add the crushed pineapple and fold.

Step 4: Into the prepared pan, pour the batter. Place in the preheated oven and bake for about 55 to 60 minutes or until a toothpick inserted in the middle of the loaf comes out clean.

Step 5: Remove from the oven when done and allow the bread to cool for about 15 to 20 minutes in the pan before inverting it on a wire rack to cool completely.

Step 6: To make the glaze, whisk the powdered sugar and pineapple juice until well combined. Then, drizzle this over the cooled bread.

Step 7: Slice and serve. Enjoy!

PINEAPPLE QUICK BREAD

Rebecca Prep time: 10 mins | Cook time: 1 hr | Yield: 1 loaf of pineapple bread This Pineapple Quick Bread has tons of amazing flavors. Incredibly moist and topped with a simple glaze. It is… General Recipes PINEAPPLE QUICK BREAD European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• BREAD:
• 1 c. sugar
• 1 tsp baking soda
• 2 c. flour
• 3 ounces cream cheese, softened
• 3 tsp vanilla extract
• ½ c. sour cream
• 1 large egg, beaten
• 1 20-ounces can of crushed pineapple, drained (save 2-3 Tbsp of the juice for the glaze)
• 1 tsp salt
• GLAZE:
• 2-3 tablespoons reserved pineapple juice
• 1 ½ c. powdered sugar

Instructions

How to make Pineapple Quick Bread

Step 1: Prepare the oven. Preheat it to 350 degrees. Ready a bread pan. Grease and set aside.

Step 2: Place the combined flour, baking soda, and salt together. In a separate bowl, beat egg, sugar, cream cheese, and vanilla in a medium bowl. Mix well until blended and smooth.

Step 3: Into the cream cheese mixture, add the flour mixture and mix well. Next, add the sour cream and mix until just blended. Then, add the crushed pineapple and fold.

Step 4: Into the prepared pan, pour the batter. Place in the preheated oven and bake for about 55 to 60 minutes or until a toothpick inserted in the middle of the loaf comes out clean.

Step 5: Remove from the oven when done and allow the bread to cool for about 15 to 20 minutes in the pan before inverting it on a wire rack to cool completely.

Step 6: To make the glaze, whisk the powdered sugar and pineapple juice until well combined. Then, drizzle this over the cooled bread.

Step 7: Slice and serve. Enjoy!

Notes

Prep time: 10 mins | Cook time: 1 hr | Yield: 1 loaf of pineapple bread

Prep time: 20 mins | Cook time: 45 mins | Serves: 12

This easy and delightful Chicken Alfredo Lasagna is the perfect dinner! It is cheesy, creamy, and the best lasagna you’ll ever make!

INGREDIENTS

2 tbsp unsalted butter

1 small onion, finely chopped

12-15 lasagna noodles

4 cloves garlic, minced

10 ounces fresh baby spinach

4 c. heavy cream

15 ounces of ricotta cheese

1 ½ c. Parmesan cheese, freshly grated

1 tsp dried basil

4 c. mozzarella cheese, grated

3 c. cooked and shredded chicken

Fresh parsley, minced, for serving (optional)

Kosher salt and freshly ground black pepper, to taste

How to make Chicken Alfredo Lasagna

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick spray or butter, grease a 9 x 13-inch baking dish and set aside.

Step 2: Arrange the uncooked lasagna noodles in another 9 x 13-inch pan or another long and shallow dish. Over the noodles, pour hot water, submerging the noodles. Set aside for about 30 minutes, agitating often using your hands to prevent the noodles from sticking.

Step 3: Melt the butter in a large skillet over medium-high heat. Add the onion and cook for about 10 minutes until the onion is translucent. Then, add the garlic and continue to cook for another 2 minutes. Next, add the spinach. Stir and cook briefly until the spinach has wilted.

Step 4: To the skillet, add the heavy cream along with basil and season with salt and pepper. Bring everything to a simmer before whisking in the Parmesan and ricotta until melted. Then, add the chicken and stir. Take the skillet off the heat when done. You can simmer for a couple of minutes more if the mixture is still too liquid.

Step 5: To the bottom of the prepared baking dish, evenly spread a spoonful of the Alfredo mixture. On top, arrange the noodles.

Step 6: On top of the noodles, spread about ⅓ of the Alfredo mixture, then ⅓ of the mozzarella cheese. Do the same layers for the rest of the ingredients, ending with mozzarella.

Step 7: Using foil, tent the dish. Place in the preheated oven and bake for about 45 minutes. Remove the cover and broil the lasagna for about 2 to 3 minutes until the cheese is brown.

Step 8: Take the lasagna out of the oven when done and allow it to rest for about 10 minutes.

Step 9: Before serving, sprinkle the lasagna with some fresh parsley if desired. Enjoy!

THIS CHICKEN ALFREDO LASAGNA RECIPE IS PERFECT FOR DINNER

Rebecca Prep time: 20 mins | Cook time: 45 mins | Serves: 12 This easy and delightful Chicken Alfredo Lasagna is the perfect dinner! It is cheesy, creamy, and the best lasagna you’ll ever make! INGREDIENTS… General Recipes THIS CHICKEN ALFREDO LASAGNA RECIPE IS PERFECT FOR DINNER European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 12-15 lasagna noodles
• 4 cloves garlic, minced
• 10 ounces fresh baby spinach
• 4 c. heavy cream
• 15 ounces of ricotta cheese
• 1 ½ c. Parmesan cheese, freshly grated
• 1 tsp dried basil
• 4 c. mozzarella cheese, grated
• 3 c. cooked and shredded chicken
• Fresh parsley, minced, for serving (optional)
• Kosher salt and freshly ground black pepper, to taste

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick spray or butter, grease a 9 x 13-inch baking dish and set aside.

Step 2: Arrange the uncooked lasagna noodles in another 9 x 13-inch pan or another long and shallow dish. Over the noodles, pour hot water, submerging the noodles. Set aside for about 30 minutes, agitating often using your hands to prevent the noodles from sticking.

Step 3: Melt the butter in a large skillet over medium-high heat. Add the onion and cook for about 10 minutes until the onion is translucent. Then, add the garlic and continue to cook for another 2 minutes. Next, add the spinach. Stir and cook briefly until the spinach has wilted.

Step 4: To the skillet, add the heavy cream along with basil and season with salt and pepper. Bring everything to a simmer before whisking in the Parmesan and ricotta until melted. Then, add the chicken and stir. Take the skillet off the heat when done. You can simmer for a couple of minutes more if the mixture is still too liquid.

Step 5: To the bottom of the prepared baking dish, evenly spread a spoonful of the Alfredo mixture. On top, arrange the noodles.

Step 6: On top of the noodles, spread about ⅓ of the Alfredo mixture, then ⅓ of the mozzarella cheese. Do the same layers for the rest of the ingredients, ending with mozzarella.

Step 7: Using foil, tent the dish. Place in the preheated oven and bake for about 45 minutes. Remove the cover and broil the lasagna for about 2 to 3 minutes until the cheese is brown.

Step 8: Take the lasagna out of the oven when done and allow it to rest for about 10 minutes.

Step 9: Before serving, sprinkle the lasagna with some fresh parsley if desired. Enjoy!

Notes

Prep time: 20 mins | Cook time: 45 mins | Serves: 12