General Recipes

Prep Time: 45 mins | Cook Time: 50 mins | Total Time: 1 hr 35 mins

I love how simple yet delicious this Chile Relleno Casserole is! You have got to give this recipe a try, I’m telling you! I promise you that it is worth all your time and effort. Enjoy!

Ingredients:

2 cloves garlic, minced

1 teaspoon cumin

5 Eggs

4 large poblano peppers, roasted, seeded

1 lb. ground beef

1 1/2 c half & half

1/2 medium onion, chopped

1/2 teaspoon crushed red peppers

1 1/2 c Monterey Jack cheese, shredded

1 c Pepper Jack cheese, shredded

1 1/2 c sharp cheddar cheese, shredded

1/3 c all-purpose flour

1 teaspoon pepper

Directions:

For the Poblano Peppers:

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

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

Wash the peppers with water, then use paper towels to pat them dry.

Arrange the peppers onto the prepared baking sheet.

Place the peppers inside the preheated oven and roast for about 20 minutes or until charred.

Remove the roasted peppers from the oven, then transfer them into a glass mixing bowl.

Cover the peppers with plastic wrap and allow them to rest for 15 minutes.

Remove the skins from the peppers, then rinse with water and discard the seeds. Use paper towels to pat them dry.

To Make the Chile Relleno Casserole:

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

Add the ground beef, garlic, and onions. Cook until brown and aromatic.

Add the cumin, red peppers, and pepper. Stir until well mixed. Discard any accumulated fat.

Apply cooking spray in a 2 1/2-quart baking dish.

Arrange the peppers into the prepared baking dish, then top them with 3/4 cup of Monterey Jack cheese, half of the meat mixture, 1/2 cup Pepper Jack cheese, and 1/2 cup cheddar cheese. Repeat the process until everything is arranged in layers.

Mix eggs, flour, and half & half. Pour the mixture over the casserole.

Place it inside the preheated oven and bake for about 30 minutes.

Sprinkle more cheese on top, then bake for another 15 minutes or until done.

Remove from the oven and let it rest for a few minutes at room temperature.

Serve and enjoy!

CHILE RELLENO CASSEROLE

sheryl Advertisements Prep Time: 45 mins | Cook Time: 50 mins | Total Time: 1 hr 35 mins I love how simple yet delicious this Chile Relleno Casserole is! You have… General Recipes CHILE RELLENO CASSEROLE American Print This

Prep Time: 45 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cloves garlic, minced
• 1 teaspoon cumin
• 5 Eggs
• 4 large poblano peppers, roasted, seeded
• 1 lb. ground beef
• 1 1/2 c half & half
• 1/2 medium onion, chopped
• 1/2 teaspoon crushed red peppers
• 1 1/2 c Monterey Jack cheese, shredded
• 1 c Pepper Jack cheese, shredded
• 1 1/2 c sharp cheddar cheese, shredded
• 1/3 c all-purpose flour
• 1 teaspoon pepper

Instructions

For the Poblano Peppers:

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

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

Wash the peppers with water, then use paper towels to pat them dry.

Arrange the peppers onto the prepared baking sheet.

Place the peppers inside the preheated oven and roast for about 20 minutes or until charred.

Remove the roasted peppers from the oven, then transfer them into a glass mixing bowl.

Cover the peppers with plastic wrap and allow them to rest for 15 minutes.

Remove the skins from the peppers, then rinse with water and discard the seeds. Use paper towels to pat them dry.

To Make the Chile Relleno Casserole:

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

Add the ground beef, garlic, and onions. Cook until brown and aromatic.

Add the cumin, red peppers, and pepper. Stir until well mixed. Discard any accumulated fat.

Apply cooking spray in a 2 1/2-quart baking dish.

Arrange the peppers into the prepared baking dish, then top them with 3/4 cup of Monterey Jack cheese, half of the meat mixture, 1/2 cup Pepper Jack cheese, and 1/2 cup cheddar cheese. Repeat the process until everything is arranged in layers.

Mix eggs, flour, and half & half. Pour the mixture over the casserole.

Place it inside the preheated oven and bake for about 30 minutes.

Sprinkle more cheese on top, then bake for another 15 minutes or until done.

Remove from the oven and let it rest for a few minutes at room temperature.

Serve and enjoy!

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 6 Servings

This recipe has always been a part of my family since I was little. My grandpa used to cook this for us all the time! This Chicken Cordon Bleu Rice Bake is so easy to cook. In less than an hour, you can enjoy a delicious meal! I am so grateful to pops for giving me this recipe because now, I get to share it with you which is so awesome! I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! Have a blessed day, friends. Enjoy!

Ingredients:

1½ c chopped cooked chicken

8 ounces diced ham

2 c instant white rice

2 c water

1 c shredded Swiss cheese

1 (10.75 ounces) can Cream of Chicken Soup

½ c milk or water

1 (8 ounces) container sour cream

Directions:

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

Apply cooking spray in a 9×13-inch baking pan.

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

Add the rice and cover the pan. Remove from the heat and allow the rice to sit for about 5 minutes.

Add ham, chicken soup, chicken, cooked rice, milk, Swiss cheese, and sour cream into a large mixing bowl. Stir until well combined.

Transfer the mixture into the prepared baking pan and spread it evenly.

Place it inside the preheated oven and bake for about 25 minutes or until the cheese has melted completely.

Remove from the oven and let it rest for a few minutes at room temperature.

Serve warm and enjoy!

Note:

Feel free to use your preferred kind of rice for this recipe.

CHICKEN CORDON BLEU RICE BAKE

sheryl Advertisements Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 6 Servings This recipe has always been a part of my family since… General Recipes CHICKEN CORDON BLEU RICE BAKE American Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1½ c chopped cooked chicken
• 8 ounces diced ham
• 2 c instant white rice
• 2 c water
• 1 c shredded Swiss cheese
• 1 (10.75 ounces) can Cream of Chicken Soup
• ½ c milk or water
• 1 (8 ounces) container sour cream

Instructions

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

Apply cooking spray in a 9x13-inch baking pan.

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

Add the rice and cover the pan. Remove from the heat and allow the rice to sit for about 5 minutes.

Add ham, chicken soup, chicken, cooked rice, milk, Swiss cheese, and sour cream into a large mixing bowl. Stir until well combined.

Transfer the mixture into the prepared baking pan and spread it evenly.

Place it inside the preheated oven and bake for about 25 minutes or until the cheese has melted completely.

Remove from the oven and let it rest for a few minutes at room temperature.

Serve warm and enjoy!

Notes

Feel free to use your preferred kind of rice for this recipe.

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 8 Servings

This will be the best decision you will ever make today; I’m telling you! In just half an hour, you will enjoy this Baked Jalapeno Popper Mac and Cheese. Have a wonderful day, friends!

Ingredients:

4 tablespoons unsalted butter

1/3 c diced yellow onion

3 cloves garlic, minced

8 slices cooked and crumbled bacon, divided

1 teaspoon olive oil

1/2 c panko breadcrumbs

2 c heavy cream (or half & half)

1 c whole milk

2-3 fresh jalapeños, seeds and ribs removed, diced

2 c shredded or diced white American cheese, divided (white cheddar can also be used)

1 box (16 ounces) dried short cut pasta (cavatappi, elbow, rotini, penne, etc)

1/4 c all-purpose flour

4 ounces cream cheese, softened to room temperature (and cubed)

2 c shredded mozzarella cheese, divided

1/2 teaspoon ground cumin

1 teaspoon kosher salt

1/2 teaspoon black pepper

Directions:

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

Add 1 teaspoon olive oil and allow it to become hot.

Add the Panko and stir until well mixed. Cook until brown, then remove from the heat.

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

Apply cooking spray in a 9×13-inch pan.

Place a 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 and drizzle with olive oil. Toss until well coated.

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

Add butter and allow it to melt.

Add the onion and jalapenos, then sauté until soft.

Add the garlic and sauté until aromatic.

Add the flour, then whisk and cook for about a minute.

Add the milk and heavy cream, then stir until well blended. Allow the mixture to become thick.

Add the cream cheese, then stir until well blended.

Add the white American cheese and mozzarella cheese, then stir until well mixed.

Add spices and stir until well mixed. Add more milk if needed.

In a bowl, add the cheese sauce, bacon, and cooked pasta. Toss until well coated.

Transfer the mixture into the baking dish and spread it evenly.

Sprinkle a generous amount of mozzarella cheese and bacon on top.

Sprinkle the toasted panko on top.

Place it inside the preheated oven and bake for about 15 minutes.

Serve and enjoy!

Baked Jalapeño Popper Mac and Cheese

sheryl Advertisements Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 8 Servings This will be the best decision you will ever make today;… General Recipes Baked Jalapeño Popper Mac and Cheese American Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 tablespoons unsalted butter
• 1/3 c diced yellow onion
• 3 cloves garlic, minced
• 8 slices cooked and crumbled bacon, divided
• 1 teaspoon olive oil
• 1/2 c panko breadcrumbs
• 2 c heavy cream (or half & half)
• 1 c whole milk
• 2-3 fresh jalapeños, seeds and ribs removed, diced
• 2 c shredded or diced white American cheese, divided (white cheddar can also be used)
• 1 box (16 ounces) dried short cut pasta (cavatappi, elbow, rotini, penne, etc)
• 1/4 c all-purpose flour
• 4 ounces cream cheese, softened to room temperature (and cubed)
• 2 c shredded mozzarella cheese, divided
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

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

Add 1 teaspoon olive oil and allow it to become hot.

Add the Panko and stir until well mixed. Cook until brown, then remove from the heat.

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

Apply cooking spray in a 9x13-inch pan.

Place a 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 and drizzle with olive oil. Toss until well coated.

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

Add butter and allow it to melt.

Add the onion and jalapenos, then sauté until soft.

Add the garlic and sauté until aromatic.

Add the flour, then whisk and cook for about a minute.

Add the milk and heavy cream, then stir until well blended. Allow the mixture to become thick.

Add the cream cheese, then stir until well blended.

Add the white American cheese and mozzarella cheese, then stir until well mixed.

Add spices and stir until well mixed. Add more milk if needed.

In a bowl, add the cheese sauce, bacon, and cooked pasta. Toss until well coated.

Transfer the mixture into the baking dish and spread it evenly.

Sprinkle a generous amount of mozzarella cheese and bacon on top.

Sprinkle the toasted panko on top.

Place it inside the preheated oven and bake for about 15 minutes.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 3 Servings

This will be the best pasta dish you will ever taste! Yes, it is vegan! In less than an hour, you will enjoy this spectacular dish! Try this recipe now and prepare to fall in love. Enjoy!

Ingredients:

28 g (2 tablespoons) vegan butter

38 g (4 cloves) garlic, minced

250 g bow tie pasta, uncooked

15 g (2 tablespoons) all-purpose flour

150 g (2 c) sun-dried tomatoes in oil, sliced

30 mL (2 tablespoons) oil, (from sun-dried tomatoes)

46 g (2) shallots, sliced

1 g (½ teaspoon) smoked paprika

1 g (1 teaspoon) red pepper flakes

240 mL (1 c) veggie broth

18 g (1 tablespoon) miso paste

1 g (1 teaspoon) Italian seasoning

240 mL (1 c) non-dairy milk

100 g (3 c) kale, chopped

11 g (3 tablespoons) nutritional yeast

salt & pepper, to taste

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 and set aside. Reserve 1 cup of pasta water.

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

Add oil and allow it to become hot.

Add butter and oil, then allow them to become hot.

Add the shallots and sauté until soft.

Add the garlic and sauté until aromatic.

Add the red pepper flakes, Italian seasoning, smoked paprika, pepper, and salt. Stir until well mixed.

Add the flour, then whisk and cook for about 2 minutes.

Add the vegetable broth and non-dairy milk, then stir until well blended.

Add the miso paste, then stir until well blended as well. Allow the mixture to become thick.

Add the yeast and stir until just mixed.

Reduce the heat down to low, then add the chopped kale and stir until mixed.

Add 1/2 of the reserved pasta water, then stir until well mixed.

Add the cooked pasta and toss until well coated by the delicious sauce.

Garnish with your preferred herbs.

Serve and enjoy!

VEGAN CREAMY SUN-DRIED TOMATO PASTA

sheryl Advertisements Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 3 Servings This will be the best pasta dish you will ever taste!… General Recipes VEGAN CREAMY SUN-DRIED TOMATO PASTA American Print This

Serves: 3 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 28 g (2 tablespoons) vegan butter
• 38 g (4 cloves) garlic, minced
• 250 g bow tie pasta, uncooked
• 15 g (2 tablespoons) all-purpose flour
• 150 g (2 c) sun-dried tomatoes in oil, sliced
• 30 mL (2 tablespoons) oil, (from sun-dried tomatoes)
• 46 g (2) shallots, sliced
• 1 g (½ teaspoon) smoked paprika
• 1 g (1 teaspoon) red pepper flakes
• 240 mL (1 c) veggie broth
• 18 g (1 tablespoon) miso paste
• 1 g (1 teaspoon) Italian seasoning
• 240 mL (1 c) non-dairy milk
• 100 g (3 c) kale, chopped
• 11 g (3 tablespoons) nutritional yeast
• salt & pepper, to taste

Instructions

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 and set aside. Reserve 1 cup of pasta water.

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

Add oil and allow it to become hot.

Add butter and oil, then allow them to become hot.

Add the shallots and sauté until soft.

Add the garlic and sauté until aromatic.

Add the red pepper flakes, Italian seasoning, smoked paprika, pepper, and salt. Stir until well mixed.

Add the flour, then whisk and cook for about 2 minutes.

Add the vegetable broth and non-dairy milk, then stir until well blended.

Add the miso paste, then stir until well blended as well. Allow the mixture to become thick.

Add the yeast and stir until just mixed.

Reduce the heat down to low, then add the chopped kale and stir until mixed.

Add 1/2 of the reserved pasta water, then stir until well mixed.

Add the cooked pasta and toss until well coated by the delicious sauce.

Garnish with your preferred herbs.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 3 Servings

If you love tofu, then this recipe will be perfect! I love how easy it is to cook this delicious dish. In just about 30 minutes, you will surely have the best meal today! Add more ingredients to this very simple recipe if you wish. I am sure that you can do a lot to make this even better. Enjoy!

Ingredients:

Tofu

2 tbsp canola or vegetable oil, any neutral oil works

1 tsp kosher salt

20 to 22 oz. super firm or firm tofu

Sauce

2 tbsp minced ginger

1 c thinly sliced shallots

3 to 5 tbsp sambal oelek

2 tbsp coconut oil, can sub with any oil

4 tsp red curry paste

1 c full-fat canned coconut milk

1 1/2 tsp coconut or brown sugar

1 1/2 tsp kosher salt

1 tsp ground coriander, optional

Directions:

For the Tofu:

Use paper towels to pat dry the tofu. Slice it into 1-inch pieces.

Place a non-stick pan on the stove and turn the heat to medium-high.

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

Add the tofu and fry each side until brown. Season with about 1/4 tsp of salt. Make sure to fry the tofu in batches.

Remove the pan from the stove.

For the Sauce:

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

Add the shallots, then sauté until soft.

Add the minced ginger, then sauté until aromatic.

Add the sambal oelek, coriander, coconut milk, sugar, red curry paste, and salt. Stir until well mixed.

Adjust the heat to medium-high, then simmer everything for about 3 minutes.

Remove from the heat, then add the fried tofu. Toss until well coated by the delicious sauce.

Sprinkle toasted sesame seeds, scallions, and red pepper flakes on top.

Serve with rice and enjoy!

Nutrition Facts:

Serving: 1serving | Calories: 568kcal | Carbohydrates: 20g | Protein: 24.4g | Fat: 45g | Saturated Fat: 30.6g | Sodium: 1655mg | Fiber: 5g | Sugar: 11g

SPICY TOFU WITH CREAMY COCONUT SAUCE

sheryl Advertisements Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 3 Servings If you love tofu, then this recipe will be perfect! I… General Recipes SPICY TOFU WITH CREAMY COCONUT SAUCE American Print This

Serves: 3 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 568 calories 45 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Tofu
• 2 tbsp canola or vegetable oil, any neutral oil works
• 1 tsp kosher salt
• 20 to 22 oz. super firm or firm tofu
• Sauce
• 2 tbsp minced ginger
• 1 c thinly sliced shallots
• 3 to 5 tbsp sambal oelek
• 2 tbsp coconut oil, can sub with any oil
• 4 tsp red curry paste
• 1 c full-fat canned coconut milk
• 1 1/2 tsp coconut or brown sugar
• 1 1/2 tsp kosher salt
• 1 tsp ground coriander, optional

Instructions

For the Tofu:

Use paper towels to pat dry the tofu. Slice it into 1-inch pieces.

Place a non-stick pan on the stove and turn the heat to medium-high.

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

Add the tofu and fry each side until brown. Season with about 1/4 tsp of salt. Make sure to fry the tofu in batches.

Remove the pan from the stove.

For the Sauce:

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

Add the shallots, then sauté until soft.

Add the minced ginger, then sauté until aromatic.

Add the sambal oelek, coriander, coconut milk, sugar, red curry paste, and salt. Stir until well mixed.

Adjust the heat to medium-high, then simmer everything for about 3 minutes.

Remove from the heat, then add the fried tofu. Toss until well coated by the delicious sauce.

Sprinkle toasted sesame seeds, scallions, and red pepper flakes on top.

Serve with rice and enjoy!

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 3 Servings

I will never get tired of recommending this recipe to my friends. It is just too perfect just to keep to myself. I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! Have a wonderful day, friends. Enjoy!

Ingredients:

⅓ c cooking oil vegetable or avocado

¼ c cornstarch

1 stalk green onion finely chopped

6 chicken thighs diced

Sauce:

2 teaspoons sesame oil

5 slices ginger with skin on

2 teaspoons garlic minced

2 tablespoons brown sugar

4 tablespoons hoisin sauce

1 tablespoon cornstarch

2 tablespoons soy sauce

½ c water

1 red chilli sliced (optional)

Garnish (optional):

1 red chilli sliced

1 stalk green onion finely chopped

Directions:

Add 1/2 cup of water and 1 tablespoon cornstarch into a mixing bowl. Stir until well mixed.

In another mixing bowl, add the chicken thighs and cornstarch. Toss until well coated.

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

Add cooking oil and allow it to become hot.

Add the chicken and cook until golden brown for about 6 to 8 minutes on all sides.

Remove the chicken from the wok and transfer them onto a clean plate.

Add garlic, red chilli, and ginger into the empty skillet. Sauté until aromatic.

Add the soy sauce, hoisin sauce, and sesame oil. Stir until well mixed.

Add the slurry, then stir until well mixed.

Put the chicken back into the wok and toss until well coated by the delicious sauce.

Remove from the wok and transfer the Easy Mongolian Chicken onto a clean serving plate.

Sprinkle green onions and red chilli on top.

Serve and enjoy!

Easy Mongolian Chicken (30-min. Recipe)

sheryl Advertisements Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 3 Servings I will never get tired of recommending this recipe to my… General Recipes Easy Mongolian Chicken (30-min. Recipe) American Print This

Serves: 3 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ⅓ c cooking oil vegetable or avocado
• ¼ c cornstarch
• 1 stalk green onion finely chopped
• 6 chicken thighs diced
• Sauce:
• 2 teaspoons sesame oil
• 5 slices ginger with skin on
• 2 teaspoons garlic minced
• 2 tablespoons brown sugar
• 4 tablespoons hoisin sauce
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• ½ c water
• 1 red chilli sliced (optional)
• Garnish (optional):
• 1 red chilli sliced
• 1 stalk green onion finely chopped

Instructions

Add 1/2 cup of water and 1 tablespoon cornstarch into a mixing bowl. Stir until well mixed.

In another mixing bowl, add the chicken thighs and cornstarch. Toss until well coated.

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

Add cooking oil and allow it to become hot.

Add the chicken and cook until golden brown for about 6 to 8 minutes on all sides.

Remove the chicken from the wok and transfer them onto a clean plate.

Add garlic, red chilli, and ginger into the empty skillet. Sauté until aromatic.

Add the soy sauce, hoisin sauce, and sesame oil. Stir until well mixed.

Add the slurry, then stir until well mixed.

Put the chicken back into the wok and toss until well coated by the delicious sauce.

Remove from the wok and transfer the Easy Mongolian Chicken onto a clean serving plate.

Sprinkle green onions and red chilli on top.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 6 mins | Total Time: 16 mins | Yield: 4 Servings

Delicious, easy, and spectacular! These three words best describe this Beef Mushroom Stir Fry! Oh, man, you need this in your life, I’m telling you! Serve this over rice or mashed potatoes, and you have yourself a meal to remember! Feel free to tweak this recipe a bit to your liking. Have a blessed day, friends, and I hope you all love and appreciate this Beef Mushroom Stir Fry. Enjoy!

Ingredients:

Beef

2 tbsp soy sauce

1 tbsp cornstarch

1 large rib-eye steak thinly sliced

1 tsp baking soda

Stir Fry Sauce

1 tsp sesame oil

1 tsp dark soy sauce

3 tbsp oyster sauce

2 tsp rice vinegar

2 tbsp soy sauce low sodium

2 tsp sugar

Stir Fry

3 cloves garlic minced

8 oz. mushrooms quartered

2 tbsp olive oil

3 green onions sliced

2-inch ginger piece julienned

1 large onion sliced

Directions:

In a mixing bowl, add cornstarch, 2 tablespoons soy sauce, and beef. Toss until well combined.

In a mixing bowl, add all the ingredients for the stir fry. Stir until well blended.

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

Add olive oil and allow it to become hot.

Add the beef and sear each side for about 2 minutes or until brown.

Add the onion, ginger, and garlic. Sauté until soft and aromatic.

Add the mushrooms, then sauté until soft.

Add the sauce, then toss until well mixed.

Sprinkle freshly chopped green onions on top.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 to 4 days or 3 to 4 months inside the freezer.

Nutrition Facts:

Serving: 1servingCalories: 258kcal (13%)Carbohydrates: 14g (5%)Protein: 15g (30%)Fat: 16g (25%)Saturated Fat: 5g (31%)Cholesterol: 34mg (11%)Sodium: 1337mg (58%)Potassium: 464mg (13%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 90IU (2%)Vitamin C: 6mg (7%)Calcium: 27mg (3%)Iron: 2mg (11%)

BEEF MUSHROOM STIR FRY

sheryl Advertisements Prep Time: 10 mins | Cook Time: 6 mins | Total Time: 16 mins | Yield: 4 Servings Delicious, easy, and spectacular! These three words best describe this Beef… General Recipes BEEF MUSHROOM STIR FRY American Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 6 mins 6 mins

Nutrition facts: 258 calories 16 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Beef
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 large rib-eye steak thinly sliced
• 1 tsp baking soda
• Stir Fry Sauce
• 1 tsp sesame oil
• 1 tsp dark soy sauce
• 3 tbsp oyster sauce
• 2 tsp rice vinegar
• 2 tbsp soy sauce low sodium
• 2 tsp sugar
• Stir Fry
• 3 cloves garlic minced
• 8 oz. mushrooms quartered
• 2 tbsp olive oil
• 3 green onions sliced
• 2-inch ginger piece julienned
• 1 large onion sliced

Instructions

In a mixing bowl, add cornstarch, 2 tablespoons soy sauce, and beef. Toss until well combined.

In a mixing bowl, add all the ingredients for the stir fry. Stir until well blended.

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

Add olive oil and allow it to become hot.

Add the beef and sear each side for about 2 minutes or until brown.

Add the onion, ginger, and garlic. Sauté until soft and aromatic.

Add the mushrooms, then sauté until soft.

Add the sauce, then toss until well mixed.

Sprinkle freshly chopped green onions on top.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 to 4 days or 3 to 4 months inside the freezer.

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings

This classic Beef and Broccoli recipe is what you just might need today! Cook rice because you will eat a lot today, for sure! I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! Yes, you are more than welcome to add more ingredients if you wish. I am sure that you can do a lot to make this recipe even better! Have a wonderful day, friends. Enjoy!

Ingredients:

1 tbsp canola oil

1 1/2 lbs. flank steak thinly sliced against the grain

1/4 tsp baking soda

1 tbsp Water

1 tbsp oyster sauce

3 c broccoli florets

1 tbsp corn starch

For The Sauce:

1 tbsp toasted sesame oil

6 cloves garlic minced

1 tbsp fresh ginger grated

1/2 c beef broth

1 tbsp oyster sauce

2 tsp cornstarch

1 tbsp brown sugar

1/4 c soy sauce low sodium

Directions:

Thinly slice the flank steak from its grain.

Add oyster sauce, cornstarch, baking soda, and water into a mixing bowl. Stir until well blended.

Add the meat slices into the bowl, then toss until well coated. Let the meat slices rest while you prepare the rest of the ingredients.

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

Add 1 tbsp of canola oil and allow it to become hot.

Add the flank steak, and cook each side for 2 minutes or until brown. Make sure to cook them in batches. Repeat the process with the rest for the meat.

Add the broccoli, then stir until well combined. Cook for a few minutes.

Serve over rice and enjoy!

Notes:

Feel free to mix 1 tbsp of brown sugar and 1 tbsp of soy sauce if you do not have oyster sauce in hand.

Nutrition Facts:

Serving: 1serving | Calories: 364kcal | Carbohydrates: 14g | Protein: 41g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 102mg | Sodium: 1351mg | Potassium: 861mg | Fiber: 2g | Sugar: 4g | Vitamin A: 425IU | Vitamin C: 62mg | Calcium: 79mg | Iron: 4mg

Beef and Broccoli

sheryl Advertisements Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings This classic Beef and Broccoli recipe is what you just might… General Recipes Beef and Broccoli American Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 364 calories 16 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp canola oil
• 1 1/2 lbs. flank steak thinly sliced against the grain
• 1/4 tsp baking soda
• 1 tbsp Water
• 1 tbsp oyster sauce
• 3 c broccoli florets
• 1 tbsp corn starch
• For The Sauce:
• 1 tbsp toasted sesame oil
• 6 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1/2 c beef broth
• 1 tbsp oyster sauce
• 2 tsp cornstarch
• 1 tbsp brown sugar
• 1/4 c soy sauce low sodium

Instructions

Thinly slice the flank steak from its grain.

Add oyster sauce, cornstarch, baking soda, and water into a mixing bowl. Stir until well blended.

Add the meat slices into the bowl, then toss until well coated. Let the meat slices rest while you prepare the rest of the ingredients.

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

Add 1 tbsp of canola oil and allow it to become hot.

Add the flank steak, and cook each side for 2 minutes or until brown. Make sure to cook them in batches. Repeat the process with the rest for the meat.

Add the broccoli, then stir until well combined. Cook for a few minutes.

Serve over rice and enjoy!

Notes

Feel free to mix 1 tbsp of brown sugar and 1 tbsp of soy sauce if you do not have oyster sauce in hand.

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 10 Servings

This soup is my ultimate comfort food! Oh, man, this Sausage Tortellini Soup is just too perfect! A big thanks to grandma for giving me this awesome recipe because now, I get to share it with you! Anyway, I hope you all love and appreciate this very simple recipe today. Have a good one, friends. Enjoy!

Ingredients:

3 cloves garlic, minced

1 small yellow onion, diced

1 lb. ground sausage, hot or mild

3 tbsp flour

½ tsp mustard powder

1 c heavy cream

5 c chicken broth

1 tsp dried basil

2 c kale

½ tsp oregano

2 c refrigerated tortellini, just under 10 ounces

1 tsp hot sauce

1 pinch red pepper flakes

Salt/ to taste

¼ tsp pepper

1 pinch cayenne, optional

Directions:

Take the sausage out of the casings.

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

Add the sausage and onions, then stir and cook until brown and soft. Discard any accumulated fat.

Add the garlic and sauté until aromatic.

Add the flour, then whisk and cook for about a minute.

Add a pinch of cayenne, 1 teaspoon hot sauce, 1/2 teaspoon oregano, 1 teaspoon dried basil, 1/4 teaspoon pepper, and 1/2 teaspoon mustard. Stir until well mixed.

Add the chicken broth, then scrape the bottom of the skillet to get the browned bits.

Add the cream and stir until well blended. Allow the mixture to boil.

Turn the heat down to low, then add the tortellini and kale. Cook for about 5 minutes or until done. Add more salt if needed.

Serve with toasted garlic bread. Enjoy!

Notes:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days.

Nutrition Facts:

Calories: 314kcal, Carbohydrates: 15g, Protein: 12g, Fat: 23g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 836mg, Potassium: 318mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1736IU, Vitamin C: 26mg, Calcium: 86mg, Iron: 2mg

Sausage Tortellini Soup

sheryl Advertisements Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 10 Servings This soup is my ultimate comfort food! Oh, man, this Sausage… General Recipes Sausage Tortellini Soup American Print This

Serves: 10 Prep Time: 5 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 314 calories 23 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cloves garlic, minced
• 1 small yellow onion, diced
• 1 lb. ground sausage, hot or mild
• 3 tbsp flour
• ½ tsp mustard powder
• 1 c heavy cream
• 5 c chicken broth
• 1 tsp dried basil
• 2 c kale
• ½ tsp oregano
• 2 c refrigerated tortellini, just under 10 ounces
• 1 tsp hot sauce
• 1 pinch red pepper flakes
• Salt/ to taste
• ¼ tsp pepper
• 1 pinch cayenne, optional

Instructions

Take the sausage out of the casings.

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

Add the sausage and onions, then stir and cook until brown and soft. Discard any accumulated fat.

Add the garlic and sauté until aromatic.

Add the flour, then whisk and cook for about a minute.

Add a pinch of cayenne, 1 teaspoon hot sauce, 1/2 teaspoon oregano, 1 teaspoon dried basil, 1/4 teaspoon pepper, and 1/2 teaspoon mustard. Stir until well mixed.

Add the chicken broth, then scrape the bottom of the skillet to get the browned bits.

Add the cream and stir until well blended. Allow the mixture to boil.

Turn the heat down to low, then add the tortellini and kale. Cook for about 5 minutes or until done. Add more salt if needed.

Serve with toasted garlic bread. Enjoy!

Notes

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days.

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

These heavenly treats are so good! Every bite of these Cheesy Garlic Bites will take you on an adventure, I kid you not! Try this recipe now! I promise you that it is worth all your time and effort! Have a wonderful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

2 tablespoons butter

3 tablespoons olive oil

6 cloves garlic minced

2 cans of buttermilk biscuits, not the flaky kind

1 c mozzarella cheese shredded

¼ c white wine

20 balls mozzarella Fresca clinging cherry size of mozzarella cut into cubes

½ c parmesan cheese shredded

salt and basil to taste

pinch crushed red pepper flakes

¼ teaspoon salt

Directions:

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

Gently pound each biscuit to flatten it out.

Drain the mozzarella, wrap it with dough. Make sure to put it in the middle.

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

Add olive oil and allow it to become hot.

Add the red pepper flakes and garlic, then sauté until aromatic.

Add butter and allow it to melt.

Add salt and wine, then scrape the bottom of the skillet to get the browned bits. Simmer for about a minute or two. Remove from the heat.

Add the balls into the butter mixture, then toss until well coated.

Transfer the balls into a mini muffin pan.

In a mixing bowl, add the shredded cheeses and stir until well mixed.

Top each ball with the mixed cheeses.

Place the pan inside the preheated oven and bake the Cheesy Garlic Bites for about 8 to 10 minutes.

Remove the bites from the oven, then brush each with the rest of the garlic butter.

Garnish with freshly chopped basil and a bit of salt.

Serve right away. Enjoy!

Nutrition Facts:

Calories 127Calories from Fat 54 Fat 6g9% Saturated Fat 2g13% Cholesterol 9mg3% Sodium 355mg15% Potassium 12mg0% Carbohydrates 14g5% Fiber 1g4% Sugar 2g2% Protein 4g8% Vitamin A 92IU2% Vitamin C 1mg1% Calcium 63mg6% Iron 1mg6%

Cheesy Garlic Bites

sheryl Advertisements Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 20 Servings These heavenly treats are so good! Every bite of these Cheesy… General Recipes Cheesy Garlic Bites American Print This

Serves: 20 Prep Time: 5 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 127 calories 6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons butter
• 3 tablespoons olive oil
• 6 cloves garlic minced
• 2 cans of buttermilk biscuits, not the flaky kind
• 1 c mozzarella cheese shredded
• ¼ c white wine
• 20 balls mozzarella Fresca clinging cherry size of mozzarella cut into cubes
• ½ c parmesan cheese shredded
• salt and basil to taste
• pinch crushed red pepper flakes
• ¼ teaspoon salt

Instructions

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

Gently pound each biscuit to flatten it out.

Drain the mozzarella, wrap it with dough. Make sure to put it in the middle.

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

Add olive oil and allow it to become hot.

Add the red pepper flakes and garlic, then sauté until aromatic.

Add butter and allow it to melt.

Add salt and wine, then scrape the bottom of the skillet to get the browned bits. Simmer for about a minute or two. Remove from the heat.

Add the balls into the butter mixture, then toss until well coated.

Transfer the balls into a mini muffin pan.

In a mixing bowl, add the shredded cheeses and stir until well mixed.

Top each ball with the mixed cheeses.

Place the pan inside the preheated oven and bake the Cheesy Garlic Bites for about 8 to 10 minutes.

Remove the bites from the oven, then brush each with the rest of the garlic butter.

Garnish with freshly chopped basil and a bit of salt.

Serve right away. Enjoy!