Recipes

Prep: 20 mins | Cook: 15 mins | Total: 35 mins | Servings: 20

I love these Biscuit Cinnamon Rolls so much! Aside from the superb taste, I also love how cheap the ingredients are. With a small amount of money, you can have the most amazing batch of treats! I have listed all the steps so all you need to do is to follow them step by step and you are good to go. Enjoy!

Ingredients:

butter for greasing

2 tablespoons brown sugar

Filling:

½ cup white sugar

2 tablespoons ground cinnamon

2 tablespoons brown sugar

1 tablespoon vanilla extract

Glaze:

½ cup confectioners’ sugar

2 teaspoons milk

Biscuits:

1 (10 counts) package refrigerated biscuit dough

¼ cup butter, melted

Directions:

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

Step 2: Brush butter in an 8-inch square or round pan.

Step 3: Sprinkle 2 tablespoons of sugar on the bottom.

Step 4: In a medium mixing bowl, add the cinnamon, sugar, vanilla extract, and 2 tablespoons of brown sugar. Stir until well mixed.

How To Make The Glaze:

Step 1: In a small mixing bowl, add the milk and confectioners’ sugar. Stir until well mixed.

Step 2: Press the biscuits to flatten them out.

Step 3: Soak the flattened biscuits in melted butter and sprinkle the filling mixture on top.

Step 4: Roll the dough and cut them into two, then put them on the prepared baking pan. Repeat this process to the rest of the rolls.

Step 5: Bake inside the preheated oven for 15 minutes or until the top turn colour brown.

Step 6: Remove from the oven and let it sit on a flat surface.

Step 7: Spread the glaze on top.

Step 8: Serve and enjoy!

Nutrition Facts:

Per Serving: 115.9 calories; protein 1g 2% DV; carbohydrates 17.5g 6% DV; fat 4.8g 7% DV; cholesterol 7.8mg 3% DV; sodium 161.2mg 6% DV.

Servings: 4-6 servings

Potatoes and cheese? Yes! This recipe is all about these two awesome ingredients. Every bite you take of these heavenly treats will surely light up your day. My advice to you is to be very generous with the cheese. Thank me later. Enjoy!

Ingredients:

1/2 cup finely grated Parmesan cheese with a sand consistency (don’t use shredded or Micro planed Parmesan cheese)

1/2 teaspoon garlic powder

1/4 teaspoon paprika

1/2 teaspoon dried oregano

1/2 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

2 tablespoons olive oil

1 1/2 lbs. baby potatoes, halved (1.5-2-inch diameter; approx. 20-22 potatoes)

FOR DIPPING (optional):

sour cream or Greek yoghurt (or a half-and-half mixture)

chopped scallions or chives

Directions:

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

Step 2: In a medium mixing bowl, add the garlic powder, grated cheese, paprika, salt, and oregano. Stir until well mixed.

Step 3: Brush olive oil in a 9×13-inch baking pan

Step 4: Gently transfer the cheese mixture into the prepared baking pan.

Step 5: Arrange the potatoes over the cheese mixture. Gently press the potatoes.

Step 6: Bake inside the preheated oven for 30 to 40 minutes or until the cheese turns brown and the potatoes are fork-tender.

Step 7: Remove from the oven and let the potatoes sit in the pan for another 5 minutes.

Step 8: Remove the potatoes with a spatula making sure that the cheese is still attached.

Step 9: Place the cheese on a clean serving plate.

Step 10: Sprinkle chives or chopped scallions on top.

Step 11: Serve with Greek yoghurt or sour cream. Enjoy!

NOTE:

If you want to reheat leftover, place it on a nonstick skillet and heat to medium until hot.

NUTRITIONAL FACTS:

For one prepared potato (2 halves): 45 calories, 2.0g fat, .6g sat. Fat, 2mg cholesterol, 118mg sodium, 142mg potassium, 5.6g carbs, .9g fibre, 1.5g protein.

Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Servings: 6

Satisfaction in one bowl! You will surely crave for this meal all the time. I usually serve this on weekends where everyone is around. Give this one a try and enjoy!

Ingredients:

2 tablespoons butter

1-pound mushrooms, sliced

1 tablespoon butter

1 onion, diced

2 carrots, diced

2 stalks celery, diced

2 cloves garlic, chopped

1 teaspoon thyme, chopped

6 cups chicken broth

1 cup wild rice (or a blend of rice including wild rice)

1 1/2 cups chicken, cooked and diced or shredded

1 cup milk or cream

1 cup Parmigiano Reggiano (parmesan), grated

salt and pepper to taste

Directions:

Step 1: Place a pan on the stove and turn the heat to medium-high.

Step 2: Add butter and allow it to melt.

Step 3: Add the mushrooms and cook for 10 to 15 minutes or until dried. Set aside.

Step 4: Add more butter and allow it to melt. Add the carrots, celery, and onions. Cook for 8 to 10 minutes or until everything is tender.

Step 5: Add the thyme and garlic. Stir for 1 minute or until the garlic is aromatic.

Step 6: Add the broth, rice, and mushrooms. Allow the mixture to boil.

Step 7: Simmer for 20 to 30 minutes or until the rice is soft.

Step 8: Add the milk cheese. Stir until well mixed and cook until the cheese has melted completely.

Step 9: Season with salt and pepper to taste.

Step 10: Remove from the heat and spoon into serving plates or bowls.

Step 11: Serve warm and enjoy!

Notes:

In cooking the rice, follow the instructions written on the package.

Soak the mushrooms for 20 minutes in hot water for more flavour.

You can season with miso paste as well.

Nutrition Facts:

Calories 443, Fat 20g (Saturated 9g, Trans 0.2g), Cholesterol 65mg, Sodium 676mg, Carbs 38g (Fiber 3g, Sugars 10g), Protein 27g

Yield: Serves 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

This has always been my comfort food! I love serving and eating this dish on rainy days! Yes, it is perfect! I have listed all the steps. All you need to do is to follow them step by step and you are good to go. Enjoy!

Ingredients:

2 rib-eye steaks (about 1 pound each), trimmed of excess fat and cubed

Salt

Black pepper

4 tablespoons flour, divided use

2 tablespoons butter

2 tablespoons avocado (or olive) oil

2 small white onions, quartered and sliced

16 ounces (1 pound) sliced mushrooms

4 cloves garlic, pressed through a garlic press

1 teaspoon Italian seasoning

1 cup ale (or “Fat Tire” amber ale)

6 cups beef stock

1 tablespoon chopped flat-leaf parsley

1 teaspoon fresh thyme leaves

Directions:

Step 1: Place the cubed steak in a large mixing bowl.

Step 2: Add a generous amount of salt and pepper. Add 2 tablespoons of flour and toss everything until the steak is coated nicely.

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

Step 4: Add oil and butter. Allow it to melt and become hot.

Step 5: Lay the steak cubes and cook for 3 minutes or until the edges are toasted making sure that the steaks remain rare.

Step 6: Place the seared steaks on a clean plate.

Step 7: Add the mushrooms and onions. Sprinkle salt and pepper to taste and cook for 10 to 12 minutes or until the colour turns golden brown.

Step 8: Add the garlic and cook until fragrant.

Step 9: Add 1 cup of ale and Italian seasoning. Stir until well mixed and simmer for 5 minutes or until the sauce is thick.

Step 10: Add the remaining flour and whisk until well combined.

Step 11: Add in the hot beef stock and simmer for 20 to 22 minutes.

Step 12: Turn off the heat and put the seared steak and its juice back into the pot.

Step 13: Leave the soup for 5 minutes.

Step 14: Garnish with thyme and parsley. Spoon into serving bowls.

Step 15: Serve with crusty bread. Enjoy!

Notes:

You can use any kind of mushroom for this recipe.

Pick a nice tasting ale for this recipe.

You can use sirloin and New York strip steak as well for this recipe. Just adjust the cooking time to make sure they don’t overcook.

Nutrition Facts:

861 calories

Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Servings: 6 servings

Oh my! This dish is extremely flavorful. You need to get a bite of this amazing pasta dish. Be very generous with the cheese. Trust me on this one. Enjoy!

Ingredients:

Soup:

1 tablespoon vegetable oil

1-pound ground Italian Sausage

1/2 cup diced onion about 1/2 medium-sized onion

1 tablespoon minced garlic

28 ounces canned crushed tomatoes

32 ounces vegetable broth chicken works too

2 tablespoons fresh chopped basil

salt and pepper to taste

9 ounces refrigerated tortellini

2 cups packed fresh spinach

Crostini:

6 Baguette slices (about 1/3 of a baguette)

1 tablespoon butter

2 tablespoons freshly shredded Parmesan Cheese

Directions:

How To Make the Soup:

Step 1: Place a large pan on the stove and turn the heat to medium-high.

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

Step 3: Add the sliced onions and sauté until translucent.

Step 4: Add the garlic and Italian sausage and cook until the garlic is aromatic and the sausage is brown.

Step 5: Add the crushed tomatoes, basil, chicken broth, salt, and pepper. Allow the mixture to boil.

Step 6: Simmer for 20 to 30 minutes on low heat.

Step 7: Add the spinach and tortellini and cook for 10 minutes or until al dente.

Step 8: Remove from the heat and sprinkle shredded Parmesan cheese on top.

Step 9: Serve and enjoy!

How To Make Crostini:

Step 1: Slice the baguette into 1/2 thick. Brush melted butter on one side.

Step 2: Toast in a hot nonstick skillet until golden brown.

Step 3: Flip the bread and sprinkle Parmesan cheese on the other side. Cook until golden brown.

Step 4: Place the toasted bread on a clean plate.

Step 5: Serve and enjoy!

NOTES:

Add sour cream or Greek yoghurt if you want a thicker and creamier soup.

NUTRITION FACTS:

Calories: 534kcal | Carbohydrates: 40g | Protein: 22g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 80mg | Sodium: 1654mg | Potassium: 669mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1651IU | Vitamin C: 18mg | Calcium: 165mg | Iron: 4mg

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes | Yield: 6 servings | Serving: 1 cup

My kids could not get enough of this incredible dish! I understand why because it is so addictive. In less than an hour, you will have the meal to remember! Feel free to add more ingredients if you feel like it. Enjoy!

Ingredients:

3 cups cooked chopped chicken, or canned chicken

2 cans cream of chicken soup

1 1/2 cups sour cream

1 cup grated cheese

2 Tablespoons Ranch dressing mix

1/4 cup cooked, chopped bacon

1 (12 oz) can refrigerator Grands Jr Biscuits

1 additional cup grated cheese for the top of the casserole

Directions:

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

Step 2: Apply cooking spray in a 9×13-inch baking pan.

Step 3: In a medium mixing bowl. Add the soup, chicken, sour cream, Ranch dressing, bacon, and 1 cup of grated cheese. Stir until well mixed.

Step 4: Cut the biscuit into four slices. Add the biscuits into the chicken mixture and toss the bowl until everything is well mixed.

Step 5: Sprinkle the remaining grated cheese on top.

Step 6: Place the chicken mixture into the prepared baking pan.

Step 7: Bake inside the preheated oven for 25 to 35 minutes or until the biscuits turn golden brown and the top is bubbly.

Step 8: Remove from the oven and let it sit on a wire rack to cool at room temperature.

Step 9: Serve and enjoy!

Notes:

You can use canned chicken for this recipe.

You can make your biscuits as well.

Nutrition facts:

Amount Per Serving: Calories: 633 Total fat: 42g Saturated fat: 16g Trans-fat: 1g Unsaturated fat: 20g Cholesterol: 170mg Sodium: 1514mg Carbohydrates: 22g Fiber: 0g Sugar: 4g Protein: 41g

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 4 people

To all Keto enthusiasts, this recipe will surely suit your diet! I love how simple and delicious this soup is. It has all the ingredients that I look for in a meal. I mean, cheese, meat, and veggies. How awesome is that? Give this one a try and I promise you that you are going to love it. Enjoy!

Ingredients:

1 lb. ground beef or turkey or chicken

1 tbsp oil of choice

1 small onion diced

2-3 cloves garlic minced

1 small green bell pepper diced (optional)

1 (10 oz) can Rotel tomatoes or 1 large tomato, chopped

1 (8 oz) pkg cream cheese OR 1 cup heavy cream

2 tablespoons taco seasoning homemade or 1 packet

Salt and pepper to taste

1 (14.5) oz can beef broth 1.5 cups

Directions:

Step 1: Place a Dutch oven or a large pot on the stove and turn the heat to medium-high.

Step 2: Drizzle oil and allow it to become hot.

Step 3: Add the beef and garlic. Stir and cook for 7 to 8 minutes or until the beef turns brown and the garlic is aromatic.

Step 4: Add the Rotel diced tomatoes, bell pepper, spices, and cream cheese. Cook and stir for 4 to 5 minutes or until the cream cheese are well mixed and the tomatoes are soft and tender.

Step 5: Add in the beef broth and simmer for 15 to 20 minutes on low-medium heat until the sauce is thick.

Step 6: Spoon into serving bowls and top with avocado, freshly minced cilantro, shredded cheese, sour cream, lime juice, and jalapeno.

Step 7: Serve and enjoy!

Nutrition Facts:

Serving: 1serving | Calories: 347kcal | Carbohydrates: 5g | Protein: 21g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 584mg | Potassium: 437mg | Fiber: 1g | Sugar: 2g | Vitamin A: 186IU | Vitamin C: 18mg | Calcium: 36mg | Iron: 3mg

Prep Time: 15 mins | Cook Time: 4 hrs 20 mins | Total Time: 4 hrs 35 mins | Servings: 8 servings

This Jambalaya is so good! This was my first time cooking this dish and I was very impressed by the flavours of it. It’s like Paella, a Spanish dish. I was right the first time I saw this recipe online that it was going to be delicious! Give this one a try, I highly recommend it! Feel free to add more ingredients if you wish or you can omit the hot sauce if you are not a chilli person. Enjoy!

Ingredients:

2 large celery stalks, diced

1 small onion, diced

4 cloves garlic, minced

1 green bell pepper, diced

1 red bell pepper, diced

16 ounces smoked sausage, chopped

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 Tablespoon smoked paprika

1/2 teaspoon cayenne pepper (or more for extra spice)

1/2 Tablespoon freshly ground black pepper

2 (15 oz) canned diced tomatoes

1/2 cup fresh parsley, roughly chopped

2 cup vegetable broth (or chicken broth)

2 cups uncooked white rice

Directions:

Step 1: Prepare the slow cooker. Add all the ingredients aside from the rice. Stir until well combined.

Step 2: Cover and cook over high heat for 3 to 4 hours.

Step 3: Uncover and add in the uncooked rice. Stir quickly until well combined, then cover and cook for another 20 to 25 minutes or until the rice is soft and tender.

Step 4: Spoon the Jambalaya on a clean plate and sprinkle parsley for garnish.

Step 5: Serve hot with hot sauce and enjoy!

Nutrition Facts:

Calories: 361kcal | Carbohydrates: 43g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 724mg | Potassium: 272mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1229IU | Vitamin C: 37mg | Calcium: 34mg | Iron: 2mg

Prep Time: 10 minutes | Cook Time: 4 hours | Total Time: 4 hours 10 minutes | Servings: 6

If you are a busy parent like myself that has a few hours to spare to cook something nice because of work, then this recipe will suit you perfectly! All you need to do is to arrange everything in layers into the slow cooker and allow it to do its magic. In about 4 hours, you will have the dish to remember. By the way, be very generous with the cheese. Thank me later. Enjoy!

Ingredients:

1 (32 oz) bag frozen tater tots

1 (3 oz) bag bacon pieces

1-pound boneless, skinless chicken breasts diced

2 cups shredded cheddar cheese

3/4 cup milk

salt & pepper to taste

Directions:

Step 1: Apply cooking spray in a slow cooker.

Step 2: Place 1/2 of the frozen tater tots on the bottom of the greased slow cooker.

Step 3: Top the tater tots with 1/3 of the bacon pieces.

Step 4: Place 1/3 of the shredded cheese on top of the bacon.

Step 5: Arrange a layer of the chicken over the shredded cheese and sprinkle salt and pepper to taste.

Step 6: Add another 1/3 layer of the bacon pieces on top.

Step 7: Lastly, place the rest of the frozen tater tots on top of the bacon followed by the cheese and bacon.

Step 8: Add about 3/4 cup of milk.

Step 9: Seal the slow cooker and cook on low setting for about 4 to 6 hours.

Step 10: Serve warm and enjoy!

Nutrition Facts:

Calories: 575kcal | Carbohydrates: 40g | Protein: 35g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 111mg | Sodium: 1407mg | Potassium: 758mg | Fiber: 3g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 12mg | Calcium: 329mg | Iron: 1mg

Prep Time: 5 mins | Cook Time: 4 hrs 20 mins | Total Time: 4 hrs 25 mins | Yield: 12

You will surely crave for this dish all the time! Once you get a bite of the tender meat, you would want to eat the whole thing! It’s very hassle-free to make. You can just throw everything into the slow cooker and wait for it to be cooked to perfection. Enjoy!

Ingredients:

3-pound boneless chuck roast

1 tablespoon kosher salt

1 teaspoon black ground pepper

2 tablespoons extra virgin olive oil

1/4 cup balsamic vinegar

2 cups beef stock

2 dried bay leaves

1 tablespoon dried rosemary

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon xanthan gum (optional)

Handful fresh flat-leaf Italian parsley, chopped (optional garnish)

Directions:

Step 1: Remove the stiff fat of the roast in cold water, pat dry with paper towels, and season with salt and pepper on both sides.

Step 2: Place a Dutch oven on the stove and turn the heat to medium-high.

Step 3: Add olive oil and allow it to become hot.

Step 4: Add the roast and sear each side for 3 to 5 minutes or until slightly brown.

Step 5: Add bay leaves for extra aroma.

Step 6: Transfer the roasts into the prepared slow cooker and top with the bay leaves.

Step 7: In the Dutch oven, add the beef stock, balsamic vinegar, garlic powder, onion powder, and rosemary. Allow the mixture to boil and stir from time to time.

Step 8: Scrape the bottom to get those toasted bits.

Step 9: Remove from the heat and transfer the mixture into the slow cooker.

Step 10: Cook on high for 3 to 4 hours or 6 to 8 hours on a low setting. When the meat is fork-tender, turn off the slow cooker.

Step 11: Remove the bay leaves and break the roast into small chunks. Discard the layers of fat.

Step 12: Sprinkle parsley on top.

Step 13: Serve as is or with gravy. Enjoy!

Notes:

You don’t need to sear the roast. You can just toss everything into the slow cooker.

You can also cook this dish on the stove. It may be a little time consuming though compared to a slow cooker.

You can use red wine instead of balsamic vinegar.

Try adding carrots, potatoes, and fresh onions. It’s something to try!