General Recipes

Prep Time: 30 mins | Cook Time: 40 mins | Total Time: 1 hr 10 mins | Yield: 8 Servings

Everything about this Sausage, Green Bean Potato Casserole is great! A complete meal you can serve today that everyone is going to love! It only takes about an hour to make this. What are you waiting for? It is time to start prepping. Enjoy!

Ingredients:

¼ c butter

⅛ c vegetable oil

3 cloves garlic, minced

2 pounds of baby creamer potatoes, washed, sliced in half

1 c onions, chopped

1 teaspoon Slap Ya Mama® seasoning

2 15-ounce cans of green beans, drained

1 teaspoon pepper

½ teaspoon red pepper flakes

1 teaspoon garlic powder

¼ c water

1½ pound sausage, kielbasa or smoked sausage, sliced ¼-inch thick

Directions:

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Apply cooking spray to a 9×13-inch baking dish.

Rinse the creamer potatoes with water to remove the dirt.

Slice each creamer potato into two, then put them inside a resealable bag.

In the bag with the potatoes, add the seasonings, red pepper flakes, pepper, and oil. Seal the bag, then shake it until everything is well mixed.

Place a large frying pan on the stove and turn the heat to medium-high.

Add water and sausage, then cook for a few minutes until the sausage turn brown and the water has evaporated.

Transfer the sausage onto a clean plate and allow it to cool completely. Add the sausage inside the bag with the potatoes.

In the same pan, add butter and allow it to melt.

Add the garlic and onions, then saute for a few minutes until aromatic and soft. Allow the veggies to cool, then add them inside the bag.

Add the green beans inside the bag, then seal it. Shake it until well is well combined.

Transfer the contents of the back into the greased baking dish and spread them evenly.

Cover with foil, then place it inside the preheated oven and bake for about 40 minutes or until done. When the potatoes are fork-tender, remove the baking dish from the oven.

Serve and enjoy!

Nutrition Facts:

Serving: 1 serving Sodium: 783mg | Calcium: 31mg | Vitamin C: 24mg | Vitamin A: 343IU | Sugar: 2g | Fiber: 3g | Potassium: 690mg | Cholesterol: 76mg | Calories: 437 kcal | Trans Fat: 1g | Monounsaturated Fat: 13g | Polyunsaturated Fat: 5g | Saturated Fat: 12g | Fat: 32g | Protein: 13g | Carbohydrates: 24g | Iron: 2mg

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 4 Servings

If you are looking for a great dish to serve tonight, then you have got to try this recipe! This is a complete meal that everyone is going to love. Chicken, pasta, bacon, cheese, and a lot more! What’s not to like?

Ingredients:

6 bacon strips, COOKED, DRAINED OF FAT, AND CHOPPED

5 tomatoes (medium, chopped in large cubes)

1 c spinach cooked

5 garlic cloves, minced

10 ounces penne pasta (for a gluten-free version, use gluten-free brown-rice penne)

1 pound chicken (chicken breasts or tenderloins)

1/4 tsp red pepper flakes, crushed

1 tsp Italian seasoning (thyme, oregano, basil – combined)

1 1/3 c half and half

1 1/3 c Parmesan cheese, shredded

1/2 c Parmesan cheese, shredded, for serving

1 tsp paprika

2 tbsp olive oil

Directions:

Place a large skillet on the stove and turn the heat to medium-high.

Add 2 tbsp of olive oil and allow it to become hot.

Add the chicken, then cook each side for about 4 minutes or until brown. Season the chicken with salt, Italian seasoning, and paprika. Transfer the chicken onto a clean plate. Slice into small pieces.

Add heavy cream into the empty skillet, then allow it to boil. Make sure to scrape the bottom of the skillet to get the browned bits.

Add the shredded Parmesan cheese.

Turn the heat down to low, then stir until the cheese has melted completely. Simmer for 3 minutes.

Add the garlic, chopped tomatoes, red pepper, and fresh spinach. Stir until well mixed.

Add 1/3 of the chopped chicken and 1/2 of the bacon. Stir until well mixed. Remove the skillet from the stove.

Cook the pasta according to the directions provided on the package. Drain.

Add the cooked pasta into the skillet with the sauce, then toss until well coated.

Put the skillet back on the stove and turn the heat to low to reheat.

Add the rest of the bacon and chicken on top.

Serve and enjoy!

Total Time: 1 hr | Yield: 16 Slices

Enjoy the taste of garlic, cheese, and spinach in one bite! This Roasted Garlic Spinach White Pizza is truly amazing! I highly recommend that you give this recipe a try. It will be the best decision you will ever make today. Enjoy!

Ingredients:

32 ounces part-skim mozzarella cheese

16-22 ounces ricotta cheese

20 ounces Cascadian Farm frozen spinach, thawed and liquid squeezed

2 whole-wheat pizza dough

4-5 heads of garlic

Pepper flakes, optional

4 teaspoons olive oil

Directions:

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Remove the tip of the whole garlic, then slice about 1/4-inch on top to see the flesh of the garlic cloves. Repeat the process with the rest of the garlic.

Drizzle olive oil over the garlic, then covers them with foil.

Place them inside the preheated oven and roast for about 30 to 40 minutes or until done.

Remove the garlic from the oven and allow them to cool at room temperature.

Gently press the bottom of the garlic to remove them from the coating.

Add the garlic into a mixing bowl, then mash them. I used the back of a spoon to mash them.

Add the ricotta cheese into the bowl with the mashed garlic, then stir until well blended.

Sprinkle whole wheat flour onto a flat surface.

Place the pizza dough onto the floured surface, then roll it out using a rolling pin.

Transfer the pizza dough onto a pizza stone. Repeat this process with the other pizza dough.

Add 1/2 of the ricotta cheese mixture on top of the pizza dough.

Sprinkle mozzarella cheese over the cheese mixture. Top with spinach.

Place the pizzas inside the preheated oven and bake them for about 18 to 20 minutes or until done.

Remove the pizzas from the oven, then sprinkle red pepper flakes on top if you wish.

Serve right away and enjoy!

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 12 Servings

This amazing French Apple Cake is what you just might need today! Serve it with your favorite cup of coffee or tea, and you have yourself a breakfast or snack to remember!

Ingredients:

1 c (150gr) Plain, All-Purpose Flour

1/2 c (120gr) Melted Unsalted Butter

2 tablespoons (40gr) Brown Sugar

2 eggs

1 1/2 teaspoons Baking Powder

1/3 c (100gr) Applesauce

3 Small Apples

A pinch of salt

1/2 teaspoon Ground Cinnamon – optional

Directions:

Prepare the oven and preheat to 350 degrees F or 180 degrees C.

Apply cooking spray to an 8-inch round springform pan.

Put the butter into a heat-proof bowl, then place it inside the microwave and heat until the butter is melted. Remove from the microwave and allow it to cool.

Peel the apples, then remove the cores. Slice the apples into small pieces.

Add brown sugar and eggs into a large bowl. Whisk until well blended.

Add the Applesauce and melted butter, then stir until well mixed.

Add the baking powder, flour, and salt. Whisk until well combined.

Add slices of apple into the batter, then stir until just incorporated.

Transfer the batter to the prepared pan and spread it evenly.

Place the pan inside the preheated oven and bake the batter for about 20 to 25 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the cake from the oven and allow it to cool for a few minutes at room temperature.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 4 to 5 days.

Feel free to use your preferred type of apple for this recipe.

Nutrition Facts:

Calories: 168 kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 78mg | Potassium: 83mg | Fiber: 2g | Sugar: 9g | Vitamin A: 314IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg

Prep Time: 35 mins | Cook Time: 1 hr | Total Time: 1 hr 35 mins | Yield: 10 Servings

The abundance of apples at home made me decide to bake this spectacular Irish Apple Cake! A great recipe that you can try. I am sure everyone is going to love it. Enjoy!

Ingredients:

cake

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 c (or 113 grams) of unsalted butter at room temperature

1/2 c (or 100 grams) granulated sugar

3 tablespoons (or 45 ml) whole milk or cream

2 large Eggs

About 3 Granny Smith apples, peeled and thinly sliced. Mine weighed a little over a pound after slicing.

1/8 teaspoon salt

confectioner’s sugar for dusting

1 1/4 c (or 150 grams) of all-purpose flour

streusel topping

6 tablespoons (or 85 grams) of unsalted cold butter, cut into small pieces

1/2 c (or 100 grams) granulated sugar

1/4 c (or 25 grams) old fashioned rolled oats

3/4 c (or 96 grams) of all-purpose flour

custard sauce

1 1/2 c (or 375 ml) whole milk ~ you can also use half and half or cream

1 1/2 teaspoons vanilla

6 tablespoons (or 76 grams) of granulated sugar

6 large Egg yolks

Directions:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Apply cooking spray to a 9-inch springform pan.

For the Custard Sauce:

Place a pan with milk on the stove and turn the heat to medium. Simmer for a few minutes.

Add sugar and egg yolks into a mixing bowl, then whisk until well blended.

Pour the hot milk into the bowl with the egg mixture, then whisk until well blended and smooth.

Add the vanilla and stir until well blended.

Transfer the custard into a heat-proof bowl through a sieve.

Cover the top of the bowl with plastic wrap, then place it inside the fridge to chill.

For the Streusel Topping:

Add butter, flour, sugar, and oats into a mixing bowl. Stir until well blended. Place it inside the fridge.

In another bowl, add sugar and butter. Beat until well blended.

Add eggs gradually and beat every addition until well mixed.

In a separate mixing bowl, add cinnamon, flour, salt, and baking powder. Whisk until well combined.

Transfer the dry ingredients into the bowl with the butter mixture. Add milk as well, then beat until well blended.

Transfer batter into the prepared pan and spread it evenly.

Add the apple slices on top of the batter.

Add the streusel topping over the apple slices.

Place it inside the preheated and bake for about 50 to 1 hour or until done.

Remove from the oven and allow it to cool for a few minutes at room temperature.

Sprinkle confectioners’ sugar on top.

Serve and enjoy!

Nutrition Facts:

Calories: 372.87 kcal | Carbohydrates: 49.8g | Protein: 4.66g | Fat: 17.7g | Saturated Fat: 10.67g | Sodium: 85.04mg | Fiber: 2.47g | Sugar: 26.94g

Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 4 Servings

Serve these meatballs over pasta or rice, and you have yourself a meal to remember! Don’t forget to spoon the delicious sauce on top. Enjoy!

Ingredients:

FOR THE MEATBALLS:

1/2 cup shredded Gruyere

1/4 cup bread crumbs

1 pound ground chicken

1 teaspoon kosher salt

1 large Egg, beaten

2 cloves garlic, minced

Freshly ground black pepper

2 tablespoons freshly chopped parsley

2 tablespoons extra-virgin olive oil, for the baking sheet

FOR THE SAUCE:

2 cups low-sodium beef broth

2 large onions, thinly sliced

Freshly ground black pepper

2 cloves garlic, minced

Kosher salt

4 tablespoons butter

1 1/2 cup shredded Gruyere

2 teaspoons freshly chopped thyme, plus more for garnish

Directions:

Prepare the oven and preheat to 218 degrees C or 425 degrees F.

Line with foil a large baking sheet, then apply cooking spray on it.

Add egg, Gruyere, parsley, ground chicken, salt, pepper, garlic, and parsley into a large mixing bowl. Use your clean hands to combine. Shape the mixture into 16 meatballs.

Add the meatballs onto the prepared baking sheet and arrange them in a single layer.

Place the meatballs inside the preheated oven and bake for about 25 minutes or until they turn golden brown.

Meanwhile, place a large skillet on the stove and turn the heat to medium.

Add butter and allow it to melt.

Add the onions, then cook for about 25 minutes or until caramelized. Make sure to stir to prevent the onions from burning.

Add the garlic, then sauté for a minute or until aromatic.

Add salt, pepper, thyme, and broth. Stir until well blended and make sure to scrape the bottom of the skillet to get the browned bits. Allow the mixture to boil.

Turn the heat down to low, then simmer everything for about 10 minutes or until the texture of the sauce becomes thick.

Add the meatballs into the skillet, then toss until well-coated with the delicious sauce.

Sprinkle Gruyere on top of the meatballs.

Cover the skillet, then cook the meatballs for another 5 minutes or until the cheese has melted completely.

Sprinkle freshly chopped thyme on top to garnish.

Serve and enjoy!

This beautiful work of art is my ultimate comfort food. A creamy treat that I am sure you are going to love. Lunch or dinner will be awesome again if you only give this recipe a try!

Ingredients:

a large handful of baby spinach (about 2.3 ounces, 65g), chopped or not

1 chicken bouillon cube

1 red bell pepper, chopped

5 cloves of garlic, minced

1 medium onion, chopped

1 tbsp butter (0.5 ounces, 14g)

3/4 c sun-dried tomatoes, chopped (100g)

1/2 c water

1/2 c Parmesan cheese (1.5 ounces, 43g)

salt and pepper to taste

1 pound box of penne or other pasta (454g)

1 c heavy cream

A handful of fresh basil leaves (about 1.5 ounces, 43g), chopped

15 ounces can of chopped tomatoes (425g)

1-pound Italian sausage (454g)

2 tbsp olive oil

Directions:

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the pasta and cook until al dente. Drain, then add butter and toss until well coated.

Sauce:

Place a pan on the stove and turn the heat to medium.

Add olive oil and allow it to become hot.

Add the onion and red pepper, then sauté until soft.

Add the sausage, then cook for a few minutes until brown.

Add the sundried tomato and minced garlic, then sauté for a minute or until aromatic.

Add 1/2 cup of water, chopped tomatoes, and bouillon cube. Stir until well blended.

Add the cream, then stir until well mixed. Simmer for 2 minutes.

Add the Parmesan cheese, then stir until melted completely.

Add the baby spinach, then stir and cook for about a minute or until wilted completely.

Add chopped basil, salt, and pepper. Stir until well blended.

Add the buttered pasta, then toss until well combined.

Serve and enjoy!

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 to 6 Servings

Easy, quick, and simple! These three words best describe this Sausage Pasta Skillet. In just 20 minutes, you can have the best dish to serve today. Enjoy!

Ingredients:

1/2 c (125ml) vegetable or chicken broth

2 tsp fennel seeds, crushed in a mortar

4 cloves garlic, minced

4 large ripe tomatoes, diced

1 small red onion, sliced

2 tbsp crushed tomato

1 red bell pepper, sliced

1/2 tsp crushed chili pepper

1 package Italian sausage, 5 or 6 sausages total

Fresh chopped basil, for garnish

1 tsp Italian seasoning

1 pound (450g) penne pasta

Salt and fresh cracked pepper to taste

1 scallion, sliced, for garnish

Directions:

Refer to the directions provided on the package of the pasta on how to cook it. Drain and rinse with cold water to stop the cooking process.

Place a large skillet on the stove and turn the heat to medium.

Add oil and allow it to become hot.

Add the sausages, then cook each side for a few minutes until brown. Place the sausages onto a chopping board. Slice them into 1/2-inch pieces.

Add 1 tbsp of oil into the empty skillet, then add the onions and fennel seeds. Sauté until soft.

Add the Italian seasoning and crushed chili pepper flakes, then stir until well blended.

Add the garlic and ground tomato, then sauté until aromatic.

Add tomato slices and bell pepper, then sauté until soft.

Add the broth, then stir until well blended. Simmer for about a minute. Sprinkle salt and pepper to season.

Add the sausage slices, then stir until well mixed. Cook for another 5 to 10 minutes or until the texture of the sauce becomes thick.

Add the cooked pasta, then toss until well coated with the delicious sauce. Remove from the heat.

Sprinkle Parmesan cheese, basil, and scallions on top to garnish.

Serve and enjoy!

Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 5 Servings

The best pizza ever! This Spinach Artichoke Pizza is packed with delicious flavors. Ready in less than an hour, this is surely a must-try! Try it now and prepare to fall in love. Enjoy!

Ingredients:

2 ounces shredded mozzarella cheese (1/2 c)

2 ounces finely shredded Parmesan cheese (lightly packed 1/2 c)

6-8 canned artichoke hearts, drained well and quartered (don’t use marinated)

4 ounces provolone cheese (1 c. I used deli slices and chopped)

8 ounces fresh spinach, divided

16 ounces pizza dough, homemade or store-bought

2 tablespoons butter

1/4 teaspoon onion powder

3/4 c milk

1 clove of garlic, minced

2 tablespoons all-purpose flour

2 tablespoons extra virgin olive oil, divided

Red pepper flakes, for serving (optional)

Salt and freshly ground black pepper

Directions:

Prepare the oven and preheat to 225 degrees C or 450 degrees F.

Put the pizza stone inside the preheating oven for about 20 minutes.

Place the pizza dough onto a sheet of parchment paper, then stretch it out to about a 13-inch round shape.

Brush the pizza dough with 1 tablespoon of olive oil, then sprinkle salt and pepper.

Place a saucepan on the stove and turn the heat to medium-high.

Add 1 tablespoon of olive oil and allow it to become hot.

Add about 3/4 of the spinach, then sauté for a few minutes until wilted completely.

Place the sauteed spinach onto paper towels, then press it to remove most of the liquid. Finely chop the spinach.

Add butter into the same pan and allow it to melt.

Add flour and onion, then whisk and cook for about 2 minutes to remove the raw taste.

Add milk and whisk until well blended. Simmer until the texture becomes thick. Sprinkle salt and pepper to season. Remove the pan from the stove.

Add the chopped spinach and minced garlic, then stir until well mixed.

Add the spinach Bechamel sauce over the pizza dough and spread it evenly.

Chop the spinach, then sprinkle it on top of the sauce.

Sprinkle chopped artichokes, provolone cheese, Parmesan cheese, and mozzarella cheese on top.

Bake for about 10 to 13 minutes or until done.

Remove from the oven, then slice into even pieces.

Sprinkle red pepper flakes.

Serve and enjoy!

Nutrition Facts:

Calories 531 Calories from Fat 225 Fat 25g38% Saturated Fat 12g75% Cholesterol 47mg16% Sodium 1244mg54% Potassium 479mg14% Carbohydrates 54g18% Fiber 4g17% Sugar 7g8% Protein 15g30% Vitamin A 4875IU98 Vitamin C 15.7 mg19% Calcium 460mg46% Iron 4.3 mg24%

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Yield: 4 Servings

This 15-minute dish is perfect for busy individuals like you and me! All you need are these simple ingredients and easy steps to make this Garlic Butter Noodle dish! This recipe is so easy. All you need to do is to cook the noodles, then toss them with the ingredients, and you are good to go! Make sure to read the notes below for more tips on how to take this simple dish to the next level! Here you go! A must-try recipe that I am sure you and your loved ones are going to enjoy! Don’t forget to share this with them as well. I am sure that they are going to love it as much as we do. Enjoy!

Ingredients:

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon pepper

2/3 cup shredded mozzarella cheese

2 tablespoons grated Parmesan cheese

2 teaspoons minced fresh parsley

2 tablespoons butter, melted

2 1/4 cups shell pasta

Directions:

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil. Make sure to add enough water to submerge the noodles.

Add the uncooked noodles, then cook for a few minutes until al dente.

Drain the noodles to stop the cooking process, then place them into a large bowl.

Add the garlic powder, salt, pepper, melted butter, Parmesan cheese, mozzarella cheese, and freshly minced parsley. Toss everything until the noodles are well coated.

Serve right away and enjoy!

Notes:

Feel free to thin out the sauce by adding about 2 tablespoons of milk.

Try these optional ingredients for this noodle dish.

Grilled shrimp

Roasted cauliflower

Cooked chicken

Cooked spinach

Steak slices

Sauteed mushrooms

Nutrition Facts:

Calories: 674 kcal (34%), Carbohydrates: 100g (33%), Protein: 27g (54%), Fat: 17g (26%), Saturated Fat: 9g (56%), Cholesterol: 48mg (16%), Sodium: 489mg (21%), Potassium: 326mg (9%), Fiber: 4g (17%), Sugar: 3g (3%), Vitamin A: 465IU (9%), Calcium: 255mg (26%), Iron: 1.9mg (11%)