General Recipes

Prep Time: 30 mins | Cook Time: 45 mins | Total Time: 1 hr 15 mins | Yield: 6 Servings

This Pie has always been my comfort food! I love it so much that I make it pretty much all the time. If you want to feel good, I highly recommend this recipe. Have a great day, friends. Enjoy!

Ingredients:

1 tbsp oil

1 lb ground beef

1 clove garlic chopped

2 onions finely chopped

2 medium carrots finely diced

2 sticks celery finely diced

1/2 tsp salt

1/4 tsp ground paprika ground black pepper to taste

2 tbsp white flour

2 tbsp tomato paste

1/3 c red wine OR more broth if avoiding alcohol

1 c beef broth

1 c frozen peas

1 tbsp finely chopped parsley

1/2 tsp finely chopped thyme

1 tsp finely chopped rosemary

4 c mashed potatoes (click for my recipe and you’ll have some leftovers to sneak during cooking)

1/2 c shredded cheddar cheese

Directions:

Step 1: Place a large skillet on the stove and turn the heat to medium.

Step 2: Add in the oil and allow it to become hot.

Step 3: Add in the ground meat and cook until brown.

Step 4: Add in the chopped veggies and cook until translucent.

Step 5: Season with paprika, flour, salt, and pepper. Stir and cook for about 2 minutes or until well combined.

Step 6: Add in the tomato paste and stir until well blended.

Step 7: Add in the red wine/beef broth and stir making sure to scrape the brown bits on the bottom.

Step 8: Add in the broth, peas, and herbs. Stir and simmer for about 5 minutes or until done.

Step 9: Remove from the heat and allow it to cool at room temperature.

Step 10: Transfer the mixture into a 7×11-inch baking dish.

Step 11: Meanwhile, add in 4 cups of mash in a casserole dish followed by 1.5 pounds of peeled potatoes.

Step 12: Place it inside the oven and bake at 200 degrees C.

Step 13: Remove from the oven spread the mashed potatoes over the filling. Make sure not to stir.

Step 14: Use a fork to run a crisscross on the edges.

Step 15: Sprinkle a generous amount of cheese on top.

Step 16: Place it inside the oven and bake for 20 minutes at 200 degrees C or until golden brown.

Step 17: Remove from the oven and allow it to cool at room temperature.

Step 18: Serve and enjoy!

Notes:

You can use ground beef or ground lamb for this recipe.

You can prepare this a day before. Just assemble the pie and cover, then place it inside the fridge. It can last up to 3 days.

Bake at 200 degrees C for 30 minutes or until the top becomes bubbly and golden.

Nutrition Facts:

Serving: 1serving | Calories: 377kcal | Carbohydrates: 45g | Protein: 24g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 562mg | Fiber: 5g | Sugar: 6g

Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 8 Servings

This Chili will surely warm your stomach and soul! I always call it “food for the soul” because every time I eat it, there is this feeling of relief and happiness. Feel free to add more ingredients to this simple recipe if you want. Enjoy!

Ingredients:

2 lbs lean ground beef

1 onion diced

1 jalapeno seeded and finely diced

4 cloves garlic minced

2 ½ tbsp chilli powder divided (or to taste)

1 tsp cumin

1 green bell pepper seeded and diced

14 ½ oz crushed tomatoes canned

19 oz kidney beans canned, drained & rinsed

14 ½ oz diced tomatoes with juice

1 ½ c beef broth

1 c beer

1 tbsp tomato paste

1 tbsp brown sugar optional

Salt and pepper to taste

Directions:

Step 1: In a medium mixing bowl, add in the ground beef and 1 ½ tablespoon of chilli powder. Stir until well combined.

Step 2: Place a large pot on the stove and turn the heat to medium.

Step 3: Add in the ground beef, jalapeno, garlic, and onion. Cook until the beef is brown and the other ingredients are aromatic and translucent.

Step 4: Discard any excess grease.

Step 5: Add in the rest of the ingredients and allow the mixture to boil.

Step 6: Turn the heat down to low and simmer for 45 to 60 minutes or until thick.

Step 7: Remove from the heat and garnish with green onions, cheddar cheese, cilantro, and other toppings.

Step 8: Serve and enjoy!

Notes:

Serving size: 1 1/2 cups

You can use extra broth in exchange for beer.

You can use any kind of ground meat.

Try topping the chilli with red/green onion, cheese, sour cream, cilantro, lime wedges, tortilla chips, and avocado.

Nutrition Facts:

Calories: 395, Carbohydrates: 27g, Protein: 29g, Fat: 17g, Saturated Fat: 6g, Cholesterol: 77mg, Sodium: 283mg, Potassium: 1066mg, Fiber: 7g, Sugar: 6g, Vitamin A: 870IU, Vitamin C: 26.2mg, Calcium: 86mg, Iron: 6.2mg

Prep Time: 5 mins | Cook Time: 18 – 21 mins | Yield: 4 Servings

Garlic Chicken is amazing but try adding lemon to it. Oh, man, it is just perfect! The combination of the garlic and lemon made this recipe delicious! Serve it over rice and you have yourself a meal to remember. Enjoy!

Ingredients:

4 boneless, skinless chicken breasts (about 2 pounds total), pounded to 1/2-inch thickness

1/2 tsp kosher salt, plus more for seasoning

1/4 tsp freshly ground black pepper, plus more for seasoning

1 tbsp olive oil

3 tbsp unsalted butter

1 small shallot, finely chopped

4 cloves garlic, minced

2 tbsp all-purpose flour

1 c half-and-half or whole milk

1/2 c low-sodium chicken broth

Juice of 1 medium lemon (about 3 tbsp)

2 tbsp chopped fresh parsley leaves

1 small lemon, thinly sliced

Directions:

Step 1: Pat dry the chicken using paper towels.

Step 2: Season the chicken with salt and pepper.

Step 3: Place a 10-inch skillet on the stove and turn the heat to medium-high.

Step 4: Add in the oil and allow it to become hot.

Step 5: Add in the chicken in batches and sear for 6 to 7 minutes on both sides or until brown.

Step 6: Place the seared chicken on a clean plate and set aside.

Step 7: Turn the heat down to medium and in the butter, and then allow it to melt.

Step 8: Add in the garlic, shallot, salt, and pepper. Stir for a minute until translucent and aromatic.

Step 9: Add in the flour and stir until well combined.

Step 10: Add in the milk/half-and-half and broth, then stir until well mixed and no lumps.

Step 11: Scrap the bottom of the skillet to get those brown bits.

Step 12: Allow the mixture to boil.

Step 13: Reduce the heat and simmer until hot.

Step 14: Put the chicken back to skillet and simmer for 4 minutes or until the sauce becomes thick.

Step 15: Add in the lemon juice and stir until well combined.

Step 16: Sprinkle parsley and top with the lemon slices.

Step 17: Serve hot and enjoy!

Prep Time: 5 mins | Cook Time: 8 hrs 40 mins | Total Time: 8 hrs 45 mins | Yield: 8 Servings

If you have a lot of time to spare before dinner, you might as well try this amazing recipe! All you need to do is to let the slow cooker do its thing and you are good to go!

Ingredients:

1 1/2 pound boneless skinless raw chicken breasts

28 ounces can Red Enchilada Sauce I use El Pato Brand

Garnish:

10 corn tortillas I used an entire 11.7-ounce bag (soft tortillas NOT chips)

2 c grated cheddar cheese divided

3.8 ounces can black olives divided

Directions:

Step 1: Arrange the chicken breasts into the slow cooker and pour the enchilada sauce over.

Step 2: Cover the slow cooker and cook for 4 hours on high heat or 8 hours on low heat.

Step 3: Use two forks to shred the chicken inside the slow cooker.

Step 4: Cut into strips the tortillas.

Step 5: Add in the tortilla strips over the chicken and stir until well combined.

Step 6: Add in ½ of the olives and ½ cup of cheese. Stir until well combined.

Step 7: Use a spatula to flatten the mixture.

Step 8: Spread the olives and cheese over the mixture.

Step 9: Cook for 40 to 60 minutes on low heat or until done.

Step 10: Spread the sour cream on top.

Step 11: Serve and enjoy!

Notes:

Feel free to use green enchilada sauce instead of red but make sure to add more tortillas.

I use corn tortillas because flour tortillas make the sauce soggy.

Nutrition Facts:

Calories: 398kcal | Carbohydrates: 24g | Protein: 32g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 1446mg | Potassium: 422mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 3mg | Calcium: 343mg | Iron: 2mg

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 4 Servings

I have been a huger fan of this recipe since it was introduced to me by my aunt! I love how all the ingredients complement each other especially the lemon. In less than an hour, you will have the best lunch or dinner ever!

Ingredients:

4 Boneless Skinless Chicken Breasts cut in half

1/2 tbsp paprika

3 tbsp butter divided

4 garlic cloves

1 c chicken broth

1/2 c heavy cream

1/4 c freshly grated Parmesan cheese

Juice of 1 lemon

Splash of dry white wine optional

1/2 tsp dried thyme

2 c baby spinach

Dash salt and fresh cracked pepper to taste

Directions:

Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Step 2: Generously season the chicken with paprika, salt, and pepper.

Step 3: Place a large oven-proof skillet on the stove and turn the heat to medium-high.

Step 4: Add in 2 tablespoons of butter and allow it to melt.

Step 5: Add the chicken into the hot skillet and sear both sides for about 3 minutes or until golden brown.

Step 6: Place the chicken on a serving plate. Set aside.

Step 7: Add 1 tablespoon of butter into the skillet and allow it to melt.

Step 8: Add in the garlic and cook while stirring until aromatic.

Step 9: Add in the chicken broth, lemon juice, thyme, and splash of dry white wine. Stir until well combined.

Step 10: Allow the mixture to boil, and then reduce the heat to low and simmer for 5 minutes or until the sauce becomes thick.

Step 11: Add in the Parmesan cheese and heavy cream, and then cook for 2 minutes.

Step 12: Add in the spinach and simmer until wilted.

Step 13: Put the chicken back to the skillet.

Step 14: Place the skillet inside the oven and cook for another 15 minutes or until the chicken’s temperature turns about 165 degrees C.

Step 15: Remove from the oven and allow it to cool for at least 5 minutes at room temperature.

Step 16: Serve and enjoy!

Nutrition Facts:

Calories: 344kcal | Carbohydrates: 3g | Protein: 27g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 139mg | Sodium: 545mg | Potassium: 603mg | Vitamin A: 2620IU | Vitamin C: 10.6mg | Calcium: 125mg | Iron: 1.4mg

Prep Time: 10 mins | Cook Time: 10 mins | Chilling Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 12 Cookies

Luscious and soft cookies that will surely be the highlight of any occasion!

Ingredients:

1 ½ c all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

¾ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon of sea salt

½ c butter; softened

¾ c brown sugar packed

3 tablespoons molasses

1 large Egg; room temperature

1 teaspoon pure vanilla extract

Simple Gingerbread Glaze (optional):

1 c powdered sugar

1 – 1½ tablespoons milk

Directions:

Step 1: In a small mixing bowl, add in the flour, cinnamon, ginger, cloves, baking soda, and sea salt. Stir until well combined.

Step 2: Add in the brown sugar and butter in the bowl of a standing mixer. Beat for 1 to 2 minutes or until creamy.

Step 3: Add in the egg, molasses, and vanilla. Beat for another 90 seconds or until well combined.

Step 4: Add the flour mixture into the creamed mixture and beat on low speed until well mixed.

Step 5: Pour the dough into an airtight container and place it inside the fridge to chill for 1 hour to overnight.

Step 6: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 7: Line with parchment paper a large baking sheet.

Step 8: Scoop the dough about 2 tablespoons and roll each into small balls.

Step 9: Arrange the balls onto the lined cookie sheet. Make sure to leave a 2-inch space between each ball.

Step 10: Place it inside the preheated oven and bake for 9 to 11 minutes or until done.

Step 11: Remove from the oven and let the cookies sheet at room temperature to cool for 5 minutes.

Step 12: Serve and enjoy!

Simple Glaze (optional):

Step 1: In a small mixing bowl, add in 1 tablespoon of milk and powdered sugar. Whisk until well mixed.

Step 2: Add in more milk and whisk until thick.

Step 3: Drizzle the glaze over the cookies and allow it to harden in the fridge or at room temperature.

Nutrition Facts:

Serving: 1cookie | Calories: 199kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 267mg | Potassium: 113mg | Fiber: 1g | Sugar: 17g | Vitamin A: 256IU | Calcium: 30mg | Iron: 1mg

Prep Time: 10 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 25 mins | Yield: 18 Cups

This recipe of popcorn is very addicting! Oh, man, one bite of these heavenly treats will surely make your day! Give it a try now and prepare to be amazed. Enjoy!

Ingredients:

4– 3 ounces bags of microwave popcorn (lightly salted)

2 sticks butter

2 1/4 c light brown sugar

3/4 c dark corn syrup

1/2 tsp salt

2 tsp pure vanilla extract

1 tsp baking soda

2–3 c roasted, salted peanuts

Directions:

Step 1: Prepare the oven and preheat to 250 degrees.

Step 2: Brush butter on a large baking sheet.

Step 3: Place the popcorn inside the microwave and allow it to pop.

Step 4: Remove from the microwave and sift the bag to discard any of the un-popped corn.

Step 5: Place the popcorn in a large mixing bowl together with the peanuts. Set aside.

Step 6: Place a large saucepan on the stove and turn the heat to medium.

Step 7: Add in 2 sticks of butter and allow it to melt.

Step 8: Add in the corn syrup, brown sugar, and salt. Stir for about 3 minutes or until well mixed and boiling.

Step 9: Remove the saucepan from the heat, and then stir in baking soda and vanilla.

Step 10: Pour the toffee mixture on top of the popcorn & peanuts. Use a rubber spatula to stir everything up until well combined.

Step 11: Transfer the popcorn into the prepared baking sheet and spread them evenly on the bottom.

Step 12: Place it inside the preheated oven and bake for 1 hour or until done.

Step 13: Remove from the oven and allow it to cool for at least 25 minutes at room temperature.

Step 14: Serve and enjoy!

Notes:

You can use your popcorn popper for this recipe.

A big thanks to my dear friend, Alejandro, for this amazing recipe! Oh, man, this was my first time cooking this Taco Lasagna and I am sure that it will not be my last! Try it now and prepare to be amazed. Enjoy!

Ingredients:

1 pkg of taco size tortillas (about 12 tortillas needed for this recipe)

1 1/2 pound of ground beef or turkey

1 packet of taco seasoning

Pico de Gallo (homemade or fresh store-bought in the produce section)

2 c of heavy cream

3 c of shredded Mexican cheese

4 tablespoons of butter

Cajun seasoning

Baking dish (aluminium 9×11)

Non-stick spray

Directions:

Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Step 2: Place a skillet on the stove and turn the heat to medium.

Step 3: Add in the meat and cook until brown.

Step 4: Discard any excess grease.

Step 5: Add in the Taco seasoning into the meat and refer to the directions provided on the package.

Step 6: Place a pot on the stove and turn the heat to medium-low.

Step 7: Add in the butter and allow it to melt.

Step 8: Add in the heavy cream and whisk until well combined.

Step 9: Add in 2 cups of shredded cheese and stir until well mixed.

Step 10: Add in a dash of Cajon seasoning and stir until well blended.

Step 11: Apply cooking spray in a baking dish.

Step 12: Slice the tortillas into two.

Step 13: Arrange the sliced tortillas into the prepared baking dish.

Step 14: Spread 1/3 of the taco meat on top of the tortillas.

Step 15: Spread 1/3 of the cheese mixture on top of the meat.

Step 16: Sprinkle Pico de Gallo on top of the cheese layer.

Step 17: Repeat this process until everything is arranged in layers.

Step 18: Sprinkle the rest of the shredded cheese over.

Step 19: Place it inside the preheated oven and bake for 20 minutes or until done.

Step 20: Remove from the oven and allow it to cool for at least 5 minutes.

Step 21: Serve and enjoy!

Prep Time: 8 mins | Cook Time: 35 mins | Total Time: 43 mins

I love these bad boys so much! From the stuffing to the pepper, everything is delicious! Add this to your list of top recipes to cook on special occasions! I know that everyone will love it.

Ingredients:

4 medium green peppers, halved

1.5-pound ground beef, browned

1 packet taco seasoning mix, or seeking good eats homemade taco seasoning recipe

3/4 c water

1-1/2 c cheddar cheese

1 c sour cream

1/2 c salsa

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Slice the peppers lengthwise and remove the seeds.

Step 3: Place the sliced peppers in a casserole dish and pour in ¼ cup of water.

Step 4: Cover the casserole dish and place it inside the microwave, then heat for about 7 to 10 minutes or until the peppers are tender.

Step 5: Place skillet on the stove and turn the heat to medium.

Step 6: Add in the ground beef and cook until crumbly and brown.

Step 7: Add in the water and taco seasoning and refer to the instructions provided on the package on how to cook it.

Step 8: Add in the sour cream into the cooked meat as well as 1 cup of cheddar cheese, and salsa. Stir until well combined.

Step 9: Apply cooking spray in a 13×9-inch baking dish.

Step 10: Arrange the cooked peppers into the prepared baking dish and stuff each with the meat & cheese mixture.

Step 11: Sprinkle each top with the rest of the cheese.

Step 12: Place the baking dish inside the preheated oven and bake for 20 to 30 minutes or until the cheese has melted completely.

Step 13: Remove from the oven.

Step 14: Serve immediately with a side of salsa and taco ingredients!

Notes:

Make sure to check every 5 minutes to check the doneness of the bell peppers.

Nutrition Facts:

SERVING SIZE: 1/2 pepper with filling Amount Per Serving: CALORIES: 219 TOTAL FAT: 15.5g CHOLESTEROL: 39mg SODIUM: 316mg CARBOHYDRATES: 7.6g NET CARBOHYDRATES: 5.9g FIBER: 1.7g SUGAR: 2g PROTEIN: 12g

Prep Time: 8 mins | Cook Time: 12 mins | Total Time: 20 mins | Yield: 18 Servings

I love Red Lobster’s biscuit that is why I looked for a recipe that would somehow satisfy my cravings. I am very impressed with this recipe because it tastes the same as the ones I had before! Give it a try to taste it yourself! By the way, feel free to add more of your preferred ingredients as you go along with the cooking. Enjoy!

Ingredients:

2 c all-purpose flour

1 tbsp baking powder

1 tbsp granulated sugar

1 tbsp garlic powder

3/4 tsp kosher salt, divided

1-1/2 sticks (3/4 cup) unsalted butter, (divided)

1 c whole milk

8 oz shredded mild cheddar cheese

1/2 tsp dried parsley

Directions:

Step 1: Prepare the oven and preheat to 450 degrees F.

Step 2: Line with parchment paper a baking sheet.

Step 3: In a microwavable mixing bowl, add in ½ cup or 1 stick of butter.

Step 4: Place the bowl inside the microwave and heat for 30 seconds or until the butter has melted completely.

Step 5: In a separate mixing bowl, add in the flour, sugar, garlic, ½ teaspoon of salt, and baking powder. Whisk until well mixed.

Step 6: Add in the milk and melted butter into the flour mixture and whisk until just mixed.

Step 7: Foil in the cheese.

Step 8: Spoon the mixture onto the prepared baking sheet.

Step 9: Place it inside the preheated oven and bake for 10 to 12 minutes or until golden brown.

Step 10: Put the rest of the butter into a microwavable bowl and allow it to melt inside the microwave for 30 seconds.

Step 11: Remove from the microwave and sprinkle ¼ teaspoon of salt and parsley. Stir until well combined.

Step 12: Remove the biscuits from the oven and brush a generous amount of the butter mixture on top of each biscuit.

Step 13: Serve warm and enjoy!