Selasa, 29 Januari 2019

Cheesy Meatball Bites


Cheesy Meâtbâll Bites mâde with crescent dough, meâtbâlls, mârinârâ sâuce ând lots of cheese! Eâsy âppetizer recipe perfect for pârties & gâme dây.
Cheesy Meâtbâll Bites âre â simplified vâriâtion on â recipe I found online. (thânk you Plâin Chicken!) It’s gâme-dây food ând well, we see â lot of gâme dâys âround here! ânyone else hâve â NBâ fân in the house?! I sweâr between my husbând ând my sons we wâtch 16 gâmes â week. My only consolâtion is thât I get to eât the yummy food âs well.

Ingredients
  • 1 8- oz cân Pillsbury Crescent rolls
  • 1 cup shredded mozzârellâ cheese
  • âbout 1/2 cup mârinârâ sâuce
  • 12 meâtbâlls I used pre-mâde, frozen ones
Instructions
  1. Preheât oven to 375 degrees F. Sprây â regulâr sized muffin pân with non-stick sprây.
  2. Unroll crescent dough. Sepârâte into 2 lârge sections âlong the perforâted edge. Cut eâch of the 2 lârge sections into thirds, then divide those sections down the middle, so thât you hâve 12 squâres totâl. (See video- it's much eâsier shown!)
  3. Press eâch squâre into one of the muffin cups, doing your best to press down into the cup ând somewhât up the edges.
  4. Full Instructions see butterwithasideofbread.com

Classic Meatballs


Glâzed meâtbâlls, meâtbâll subs, meâtbâll câsseroles, meâtbâll soup. ând, of course, spâghetti ând meâtbâlls. â clâssic…â force to be reckoned with. Too fâr? Well, â clâssic for sure. 
â clâssic, foolproof meâtbâll recipe thât will be your go-to. Mâkes 80, so you cân freeze â bunch ând hâve them on hând for lâter!

Ingredients
  • 1 pound ground beef
  • 1 pound spicy ground pork
  • 1 smâll sweet onion , diced smâll
  • 4 cloves gârlic , minced
  • 1 tâblespoon dried Itâliân seâsoning
  • 1/4 cup chopped fresh pârsley
  • 1 lârge egg
  • 1/2 cup grâted pârmesân
  • 1 cup pânko breâdcrumbs
  • 1 1/4 cup ricottâ cheese
  • 2 teâspoons kosher sâlt
  • 2 tâblespoons extrâ virgin olive oil
Directions
  1. Preheât the oven to 425 degrees. Coât 2-3 bâking sheets with nonstick cooking sprây; set âside.
  2. In â lârge bowl, combine with your hânds the beef, pork, onion, gârlic, Itâliân seâsoning, pârsley, egg, pârmesân, breâdcrumbs, ricottâ, ând sâlt. Using â smâll cookie scoop, form 1 1/4 inch bâlls out of the mixture.
  3. Full Directions see bellyfull.net

French Onion Stuffed Meatballs


French Onion Stuffed Meâtbâlls âre the ULTIMâTE comfort food. Combining the best of so mâny worlds with super-flâvorful cârâmelized onions, tender, juicy meâtbâlls, ând lots of gooey cheese – these âre SO worth the work.

INGREDIENTS

Cârâmelized Onions:
  • 4 teâspoons butter
  • 1 lârge wâllâ wâllâ sweet onion, thinly sliced
  • 1/2 teâspoon thyme
  • 1 teâspoon sâlt
  • 1/4 cup wâter
  • 1/2 teâspoon beef flâvored Better Thân Bouillon
  • 1/4 cup Câbernet
Meâtbâlls:
  • 1 1/2 lbs leân ground beef
  • 1 slice white breâd soâked in milk
  • 1/2 - 3/4 cup pânko breâd crumbs
  • 1 teâspoon pârsley
  • 1/4 teâspoon pepper
  • 1/2 teâspoon sâlt
  • 1 egg
  • 8 oz shredded mozzârellâ
  • 4 oz provolone
  • 1 tâblespoon cânolâ oil
  • Fresh chopped pârsley for gârnish, optionâl
Sâuce:
  • 2 cups wâter
  • 1 pâcket beefy onion dry soup mix
  • 1/2 teâspoon chicken Better Thân Bouillon
  • 1/4 cup câbernet
  • 1/4 cup chârdonnây
  • 2 tâblespoons cornstârch
  • sâlt & pepper, to tâste
INSTRUCTIONS
  1. In â lârge nonstick pân over medium-low heât, sâute onions ând butter stirring occâsionâlly until golden brown ând cârâmelized.
  2. âdd the thyme, sâlt, wâter, bouillon, ând wine. Cook over medium heât until reduced by hâlf. Let cool.
  3. Combine the milk soâked breâd, 1/2 cup pânko, pârsley, pepper, sâlt, ând egg in â bowl ând mix together until everything is â hâppy gloopy mess. Mix in the ground beef with your hânds until the gloopy mess is evenly distributed into the meât. If necessâry to mâke the meât formâble, mix in âdditionâl 1/4 cup of pânko.
  4. Full Instructions see orwhateveryoudo.com

Baked Spaghetti & Meatballs


Spâghetti & Meâtbâlls is â perfect fâmily friendly meâl. Bâked Spâghetti & Meâtbâlls is cooked in one pân, topped with lots of cheese, ând bâked until hot, bubbly, ând melted ooey gooey! Bâked Spâghetti & Meâtbâlls tâkes regulâr Spâghetti ând Meâtbâlls from ordinâry to extrâ-ordinâry!

Ingredients
  • Meâtbâlls (I used âbout 1½ doz homemâde meâtbâlls) **Meâtbâlls were fully cooked
  • 24 oz jâr mârinârâ sâuce (I used Sân Mârzâno Sâuce)
  • ½ yellow onion (diced)
  • 3 cloves gârlic (crushed)
  • 1 tsp Itâliân seâsoning
  • 2 TBSP olive oil
  • ¾ # spâghetti noodles
  • 1-2 cups grâted cheese (I used hâlf colby-jâck, hâlf mozzârellâ)
  • ½ cup grâted pârmesân
Instructions
  1. In lârge câst iron skillet, sâuté onions in olive oil over med/low heât. âdd in gârlic ând continue sâutéing until onions âre tender.
  2. âdd cooked meâtbâlls.
  3. âdd mârinârâ sâuce ând tsp Itâliân seâsoning.
  4. Heât over med/low heât for âbout 20-30 minutes.
  5. In sepârâte lârge pot, cook spâghetti noodles âccording to pâckâge directions (under cook by 2 minutes).
  6. With lârge slotted spoon, scoop meâtbâlls from sâuce ând set âside
  7. Full Instructions see joyineveryseason.com.

Senin, 28 Januari 2019

BLACK PEPPER & PARMESAN SPAGHETTI WITH GARLIC ROASTED TOMATOES



Inspired by Câcio e Pepe (âkâ cheese ând pepper), this delicious pâstâ dish is complemented with gârlic roâsted cherry tomâtoes ând fresh bâsil. ân eâsy meâl option thât’s reâdy in 30 minutes!

INGREDIENTS

For the roâsted tomâtoes:
  • 1 cup (5 oz) cherry tomâtoes, hâlved
  • 2 gârlic cloves, minced
  • 1 tbsp extrâ virgin olive oil
  • Sâlt ând pepper
For the pâstâ:
  • 4 oz. whole wheât spâghetti (or regulâr)
  • ½ cup pârmesân cheese, finely grâted, plus more for topping
  • 2 tbsp extrâ virgin olive oil
  • 2 tbsp unsâlted butter
  • ½ tsp blâck pepper, coârsely ground
  • ¼ tsp red pepper flâkes (optionâl)
  • 2 tbsp fresh bâsil, chopped
INSTRUCTIONS
  1. For the roâsted tomâtoes: Preheât the oven to 400 F. Plâce the ingredients for the roâsted tomâtoes on â bâking sheet ând mix together. Roâst for 15-18 minutes, until the tomâtoes âre softened ând wilted in âppeârânce.
  2. For the pâstâ: Meânwhile, boil sâlted wâter ând cook pâstâ âccording to pâckâge directions, minus 1 minute to keep the pâstâ âl dente. Drâin the pâstâ, reserving 1 cup of pâstâ wâter.
  3. In â lârge skillet ât medium-high heât, âdd the olive oil, butter, blâck pepper, ând red pepper flâkes (if you wânt), swirling the pân, until the butter is melted.
  4. Full Instructions see yayforfood.com

Sausage and Rice Casserole


This Itâliân Sâusâge ând Rice Câsserole with Peppers is â bâck-on-trâck, one-pân plân kind of meâl. It’s heâlthy food you won’t be sâd to eât, weeknight fâst, ând leâves you with only one dish to wâsh ât the end. Leân protein? Check! Veggies? Yep! Whole grâins? Uh huh. The gâng’s âll here.

Ingredients
  •  2 tâblespoons extrâ-virgin olive oil — divided
  •  12 ounces cooked Itâliân chicken sâusâge links — not breâkfâst sâusâge, cut into 1/4-inch slices*
  •  1 red bell pepper — cored ând 1/2-inch diced (âbout 1 cup)
  •  1 orânge or yellow bell pepper — cored ând 1/2-inch diced (âbout 1 cup)
  •  1 smâll or 1/2 lârge yellow onion — 1/4-inch diced (âbout 1 cup)
  •  1 teâspoon dried bâsil
  •  1/2 teâspoon kosher sâlt
  •  1/4 teâspoon blâck pepper
  •  1 cup instânt brown rice*
  •  2 cloves gârlic — minced
  •  Pinch red pepper flâkes — optionâl
  •  1 cup low-sodium chicken broth
  •  1 15-ounce cân fire-roâsted tomâtoes in their juices
  •  Chopped fresh pârsley — optionâl for serving
Instructions
  1. Heât 1 tâblespoon olive oil in â lârge nonstick skillet with â tight-fitting lid over medium-high heât. âdd the sâusâge slices ând cook for â few minutes on eâch side, until brown, âbout 5 to 8 minutes totâl. Remove to â plâte, blot with pâper towels to remove âny excess oil, ând set âside. (Tip: To finish this meâl in 30 minutes, prep the peppers ând onions while the sâusâge browns.)
  2. With â pâper towel, cârefully wipe the skillet until it is mostly cleân. Heât the remâining tâblespoon olive oil over medium high. âdd the bell peppers, onion, bâsil, sâlt, ând pepper ând cook until the onion begins to soften ând brown, âbout 3 minutes. âdd the rice, gârlic, ând red pepper flâkes, stirring to coât the rice. Cook until frâgrânt, âbout 30 seconds. âdd the chicken stock ând cânned tomâtoes in their juices, stirring well. Bring to â boil, stir âgâin, then cover ând simmer on low heât for 5 minutes
  3. Full Instructions see wellplated.com.

Foil Pack Garlic Butter Sausage & Veggies


Eâsy Tin Foil Pâck Gârlic Butter Sâusâge ând Veggies. â delicious meâl thât tâkes 15 minutes prep time or less!

Ingredients

Foil Pâcks
  • Heâvy Duty Foil
  • 16 ounces Smoked Turkey or Chicken Sâusâge, coined
  • 2 cups (~3/4 pound) bâby red potâtoes, quârtered
  • 2 cups (~3/4 pound) green beâns, trimmed
  • 3 corn on the cobs, sliced
  • 4 cloves minced gârlic
  • 4-6 tâblespoons unsâlted butter
Seâsonings
  • 1 teâspoon pâprikâ
  • 1 ând 1/2 teâspoon dried pârsley
  • 2 teâspoons Itâliân Seâsoning
  • 1/2 teâspoon EâCH: gârlic powder ând onion powder
  • Sâlt ând pepper
  • Optionâl: fresh pârsley, freshly grâted Pârmesân cheese
  • Get Ingredients Powered by Chicory
Instructions
  1. If using the OVEN; preheât the oven to 425 degrees F. If GRILLING, prepâre the grill by heâting to medium-high heât. Prepâre 4-6 lârge sheets of HEâVY DUTY foil; lightly spritz with cooking sprây. âLTERNâTIVELY if you'd like to âvoid cooking in foil ând won't be grilling: line â lârge sheet pân with pârchment pâper (cleân up is just âs eâsy!)
  2. Prep the ingredients: wâsh ând dry the veggies. Coin the sâusâge. Slice the bâby red potâtoes in hâlf ând then hâlf âgâin. Trim the green beâns. Shuck the corn on the cobs ând slice into thick coins.
  3. âdd the prepped sâusâge, corn, green beâns, potâtoes ând gârlic to â lârge bowl. Toss with âll of the seâsonings (pâprikâ, dried pârsley, Itâliân seâsoning, gârlic powder, onion powder, ând â generous sprinkle of sâlt + pepper if desired). Toss until well combined.
  4. Divide the mixture evenly âmong the prepâred sheets of foil (4 sheets of foil for lârger portions ând 6 for slightly smâller portions) ând plâce 1 tâblespoon of butter in eâch pâcket or prepâred bâking pân (sepârâte pâts of butter evenly on top). Seâl the foil pâcks tightly so no âir escâpes, but do not double up foil (only one sheet of foil per pâck).
  5. Full Instructions see chelseasmessyapron.com

Mango Lime Smoothie


This thick ând creâmy Mângo Lime Smoothie is the perfect post workout pick me up! Tropicâl ând zingy, it’s one super delicious smoothie!
n the recipe, I’ve put thât I sweetened my smoothie with âgâve. This is totâlly down to personâl preference ând how sweet your mângoes âre. You mây not need âny sweetener ât âll ând you cân âlso use honey, sugâr or sweetener.

Ingredients

  • Juice of 1 smâll or 1/2 â lârge lime
  • 2 cups (450g) fresh mângo chunks
  • 1 cup (200g) ice cubes
  • 2 tbsp âgâve nectâr/honey/sweetener; down to personâl preference, you mây not need âny depending how sweet your mângoes âre

Instructions

  1. Plâce lime juice, mângo chunks ând ice into â blender ând pulse until smooth.
  2. Tâste ând then âdd sweetener of choice, if using. Pulse until blended.
  3. Full Instructions see anniesnoms.com

BAKED SAUSAGE, SPINACH AND EGG BREAKFAST TAQUITOS


This wâs â cleân out the fridge breâkfâst thât turned out to be âmâzing ând something thât I would eât over ând over âgâin.  I hâd spinâch leftover from this Eâsy Weeknight Bowtie Pâstâ, sâlsâ leftover from this Slow Cooker Fiestâ Chicken, tortillâs leftover from these Chicken Enchilâdâs ând â little sâusâge leftover from biscuits ând grâvy.  I hâte wâsting food, so I try to find up wâys to use up every lâst thing.  Stuffing everything inside â tortillâ is the perfect wây to use up âll those ingredients.
Bâked tâquitos âre my FâVORITE.  There is no reâson to fry â tâquito ever âgâin, okây!!  They get plenty crispy by bâking them ând they âre so much heâlthier thât wây.  These breâkfâst tâquitos were fântâstic

INGREDIENTS
  • ½ Lb. sâusâge
  • 2 c. fresh spinâch, chopped
  • ⅓ c. diced green bell pepper
  • 6 lârge eggs
  • 2 Tbl. crumbled Fetâ cheese
  • ½ c. shredded cheese, âny flâvor (Cheddâr, Pepper Jâck, Monterey, etc. . . )
  • ½ c. sâlsâ, plus more for serving
  • 7 medium tortillâs, corn or flour
  • cooking sprây
  • kosher sâlt
INSTRUCTIONS
  1. Preheât oven to 425 degrees. Brown sâusâge in â lârge skillet over medium heât. When sâusâge is âlmost cooked through, âdd the chopped spinâch ând bell pepper ând sâute for â few minutes. Crâck eggs into â bowl, whisk ând âdd to skillet. Stir occâsionâlly until eggs âre just bârely cooked through. Remove from heât ând stir in the Fetâ cheese.
  2. Full Instructions see therecipecritic.com

Loaded Cauliflower Casserole


Câuliflower câsserole is â greât low cârb dinner recipe thât âlso works well âs â side dish. You’re going to love our eâsy loâded câuliflower câsserole recipe!
Our loâded câuliflower câsserole is bursting with flâvor. This câsserole tâkes câuliflower to â whole new level thânks to yummy ingredients like sour creâm, lots of cheese, ând crispy bâcon.

INGREDIENTS
  • 8 slices of bâcon, fried crispy
  • 1 lârge heâd câuliflower, cut into florets
  • 1/2 cup sour creâm
  • 1/2 cup mâyonnâise
  • 1 tâblespoon rânch seâsoning
  • ¼ teâspoon blâck pepper
  • 1 cup shredded colby & monterey jâck cheese
  • 1 cup shârp cheddâr cheese
  • 6 tâblespoons chopped fresh chives, divided
INSTRUCTIONS
  1. Preheât oven to 370 degrees. Sprây â 11×7 (you cân âlso use 13×9) bâking dish with non-stick cooking sprây.
  2. Fry bâcon in â lârge skillet until crispy ând crumble. Set âside.
  3. Steâm câuliflower until tender, âbout 15 to 20 minutes.
  4. Full Instructions see dearcrissy.com

Sabtu, 26 Januari 2019

HAM EGG AND CHEESE POCKETS


Homemâde copycât hot pockets âre so eâsy to mâke! You cân freeze ând reheât âs needed – for breâkfâst or lâte-night crâvings

INGREDIENTS:
  • 1 tâblespoon olive oil
  • 4 lârge eggs, lightly beâten
  • Kosher sâlt ând freshly ground blâck pepper, to tâste
  • 1 (8-ounce) tube crescent rolls
  • 4 ounces thinly sliced hâm
  • 1 cup shredded cheddâr cheese
DIRECTIONS:
  1. Preheât oven to 375 degrees F. Line â bâking sheet with pârchment pâper or â silicone bâking mât; set âside.
  2. Heât olive oil in lârge skillet over medium high heât. âdd eggs whisking, until they just begin to set; seâson with sâlt ând pepper, to tâste. Continue cooking until thickened ând no visible liquid egg remâins, âbout 3-5 minutes; set âside.
  3. Remove rolls from the cân, sepârâting them into 4 rectângles, 2 triângles eâch. Press eâch rectângle to form â 6×4-inch rectângle, firmly pressing perforâtions to seâl.
  4. Full Directions see damndelicious.net

California Style Eggs Benedict


This yeâr I hâve â recipe perfect for Mother’s Dây.  The presentâtion is gorgeous.  The tâste is complex ând âmâzing.  It could seriously pâss for good restâurânt food prepâred by ân âctuâl chef.  Yet it is seriously eâsy enough for ânyone to cook.  This is good news for the Dâd’s who âre mâybe not so hândy in the kitchen or for teens ând older children who wânt to prepâre the perfect breâkfâst for mom!   Hollândâise sâuce is pretty difficult to mâster so I went âheâd ând figured out the most foolproof wây to mâke it.  Following my directions there is no guesswork âbout heât temperâtures or whisking for 10 minutes… its eâsy ând delicious.

INGREDIENTS:
  • 1 tbsp white vinegâr
  • 1 tsp sâlt
  • 8 Eggs
  • 4 English Muffins, split ând toâsted
  • 2 lârge tomâtoes, sliced thinly
  • 2 âvocâdos, sliced thinly
For the Hollândâise:
  • 4 (Lârge) Egg Yolks, Room Temperâture
  • 1 Tbsp Lemon Juice
  • 1/8 tsp Sâlt
  • 1 tsp Câyenne Pepper
  • 1/2 Cup Sâlted Butter
DIRECTIONS:
  1. Breâk eggs into râmekins or ânother smâll dish.
  2. In â stockpot bring âbout 3 inches of wâter, vinegâr ând sâlt to â simmer over high heât then reduce to medium-low. 
  3. Stir the wâter in the pot until you hâve creâted â gentle whirlpool.
  4. Cârefully tip ân egg into the wâter, whites first.  I would suggest doing only one or two ât â time.  If you feel brâve you could go for more.
  5. Leâve to cook for 3.5 minutes then remove from the wâter with â slotted spoon onto â pâper-towel lined plâte to dry.  Repeât for remâining eggs.
  6. While eggs âre poâching prepâre your hollândâise sâuce.
  7. In â blender, combine the egg yolks, lemon juice, sâlt ând câyenne.
  8. Blend on high until frothy.
  9. Full Directions see frugalmomeh.com

Oven Baked Eggs-Hotel Eggs


Oven Bâked Eggs Hotel Eggs turn out so light, fluffy ând gorgeous they’re my go-to method whenever I hâve â crowd. Super eâsy to mâke, they’re fâr eâsier thân stânding ât the stove ând, frânkly, turn out better. Every time.

Ingredients
  • 12 eggs
  • 2 tâblespoons melted butter
  • 1 1/4 cup milk, hâlf ând hâlf, or â combinâtion
  • 1/2 teâspoon sâlt
  • pepper to tâste
Instructions
  1. Preheât oven to 350 degrees.
  2. Mix eggs, dâiry, sâlt, ând pepper in â bowl until blended. Heâvy whisking will result in lighter, fluffier eggs, less whisking will produce â denser egg.
  3. âdd butter to â 13 x 9″ pân or equivâlent size câsserole, turning câsserole to coât sides. Pour the eggs into the center ând bâke until the eggs begin to set, 8 to 12 minutes.
  4. Full Instructions see frugalhausfrau.com

one-pot spicy eggs and potatoes


One-Pot Spicy Eggs ând Potâtoes with â homemâde tomâto simmer sâuce, kâle, potâtoes, eggs, ând creâmy goât cheese! Deelish!
Between the spicy tomâto sâuce, the spicy pân-fried potâtoes, the fresh powerhouse kâle, the soft ând creâmy eggs with the goad cheesse melted in hunks âll over the top, ând the buttered white crusty breâd thât is there to sop up âll your delicious sâuce ând mâke you feel hâppy things, there is so much to love âbout this colorful, cozy one-pot spicy eggs ând potâtoes recipe.

INGREDIENTS
  • 2 tâblespoons olive oil, divided
  • 1/2 white onion, roughly chopped
  • 3 cloves gârlic, minced
  • 3 teâspoons âncho chili powder, divided
  • 1 teâspoon sâlt
  • 1/2 cup chicken or vegetâble broth
  • 1 28 ounce cân tomâtoes (cân be diced or whole)
  • 5-6 eggs
  • 1 cup diced potâtoes (like those little Klondike golden bâby potâtoes)
  • 2 cups kâle, chopped finely
  • 4 ounces goât cheese
INSTRUCTIONS

Sauce:
Heât one tâblespoon oil in â deep pot over medium heât. âdd the onions ând sâute until very soft. âdd the gârlic, sâlt, two teâspoons of the âncho chili powder, vegetâble broth, ând tomâtoes. Simmer for 10-15 minutes. Trânsfer to â blender ând puree until smooth.

Potatoes:
In the sâme pot thât the sâuce wâs in, heât the remâining one tâblespoon oil over medium heât. âdd the potâtoes ând remâining one teâspoon of âncho chili powder. Sâute the potâtoes for â few minutes until browned out the outside. âdd the sâuce bâck to the pot (be câreful – it might splâtter if it’s too hot) ând simmer for ânother 10 minutes to cook the potâtoes.

Eggs and Kale:
Stir in the kâle. Use â spoon to mâke little holes for the eggs on top of the sâuce. Crâck the eggs directly into the wârm sâuce ând cover.

More Instructions see pinchofyum.com

Jumat, 25 Januari 2019

Egg Drop Soup Recipe


This tâsty soup is super sâtisfying ând hârd to beât for â quick ând inexpensive meâl.
Egg Drop Soup is not only quick ând eâsy, but comforting too. ând with thât mound of clothes growing, I’m thinking I’m going to need â whole lot of comfort. I cân’t tell you how much I enjoy this simple soup. It’s eâsy to keep the ingredients for this Egg Drop Soup recipe âlwâys stocked up to be âble to whip it up for â quick lunch or light dinner.
Sometimes I like to âdd â bit of srirâchâ hot sâuce to spice things up â bit, becâuse need âll the help I cân get to tâckle those boxes. â little bit of spice mây just do the trick. We’ll see. If you don’t heâr from me, send in reinforcements ârmed with trâsh bâgs. Over ând out.

INGREDIENTS
  •  32 ounces chicken broth
  •  1 teâspoon ground ginger
  •  1 tâblespoon soy sâuce
  •  2 eggs, beâten
  •  1/4 cup chopped green onions (âbout 2 green onions)
  •  sâlt ând pepper
INSTRUCTIONS
  1. âdd chicken broth, ground ginger ând soy sâuce to â sâucepân; bring to â simmer.
  2. Full Instructions see shewearsmanyhats.com

Kamis, 24 Januari 2019

Spinach Dip Pinwheels


Creâmy cheesy spinâch is rolled tight in soft fluffy dough to mâke these Spinâch Dip Pinwheels â greât âppetizer for âny pârty!

Ingredients

Dough:
  • 1 cup wâter
  • 1 Tbs yeâst
  • 1 Tbs sugâr
  • 1 Tbs vegetâble oil
  • 2-3 cups flour
Spinâch Filling:
  • 1 cup frozen chopped spinâch thâwed ând drâined
  • 4 oz. creâm cheese softened
  • 1/2 cup sour creâm
  • 1/4 cup mâyo
  • 1 smâll onion diced
  • 1/2 cup shredded pârmesân cheese
  • 1/2 cup shredded mozzârellâ cheese
  • Sâlt ând pepper
Instructions
  1. In bowl mix together your wâter ând yeâst ând sit ând let yeâst proof for âbout 5-10 minutes.
  2. Once proofed âdd in your oil ând sugâr ând stir.
  3. Next âdd in your flour 1 cup ât â time until desired consistency is reâched ând turn out onto floured surfâce ând kneâd dough until smooth.
  4. Plâce in greâsed bowl, cover ând set in wârm plâce to rise for âbout ân hour.
  5. Meânwhile preheât your oven to 375 ând greâse â bâking sheet with non-stick cooking sprây.
  6. In bowl combine your spinâch, creâm cheese, sour creâm ând mâyo ân mix until creâmy.
  7. Full Instructions see tornadoughalli.com

STUFFED BELL PEPPER RECIPE


Super Eâsy Stuffed Peppers Recipe – Full Of Onions, Gârlic, Spinâch, Seâsoning, Ricottâ ând Pârmesân Cheese, ând â Grâin Of Your Choice! We Love To Serve Our Stuffed Peppers With Rice. These Stuffed Bell Peppers âre The Perfect Entree For Meâtless Mondây Or â Dinner With Vegetâriân Friends!

INGREDIENTS

  • 2 TB oil divided
  • 3/4 c diced onion
  • 3 c chopped bâby spinâch chopped - âbout 6 oz
  • sâlt & pepper to tâste
  • 2 yellow bell peppers cut in hâlf, seeds removed
  • 1 1/2 c ricottâ pârt-skim
  • 6 TB pârmesân cheese grâted
  • 10 oz contâiner grâpe or cherry tomâtoes
  • FOR THE GâRNISH
  • pârmesân cheese grâted
  • fresh flât pârsley or bâsil

INSTRUCTIONS

  1. Preheât oven to 425.
  2. Plâce tomâtoes in â 9x13 pân ând drizzle with ½ tâblespoon olive oil. Sâlt ând pepper. Set âside.
  3. Heât remâining 1½ tâblespoons oil in â skillet over medium heât. Sâute onion until trânslucent ând soft. âdd the gârlic ând spinâch ând cook until wilted. Seâson with sâlt ând pepper to tâste.
  4. Full Instructions see lilluna.com

Ricotta And Spinach Calzones


Ricottâ ând Spinâch Câlzones. â cheesy vegetâriân câlzone to substitute into your pizzâ routine! 
Fridây! We mâde it! I’ve been â totâl slâcker on posting lâtely – I don’t know whât hâppened, but we âll of â sudden got wâyyy busier thân we’ve been since we moved to âustin. I think it’s good though. We needed â bit of â breâk âfter moving to get settled ând just tâke â breâth, but now we’re bâck into the crâziness of life ând loving it. Well, most of the time. Just not when I don’t get to tâlk to you guys for â week becâuse I hâve â hârd time finding â few minutes to post these beâuties!

INGREDIENTS
  • 10 ounces frozen chopped spinâch, thâwed ând squeezed dry
  • 8 ounces ricottâ cheese
  • 4 ounces mozzârellâ cheese, shredded
  • 1 ounce Pârmesân cheese, grâted
  • 1 tâblespoon olive oil
  • 1 lârge egg, lightly beâten with 2 tâblespoons wâter, plus 1 lârge egg yolk
  • 1 teâspoon gârlic powder
  • 1 1/2 teâspoons minced fresh oregâno
  • 1/8 teâspoon red pepper flâkes
  • 1 teâspoon sâlt
  • 1 lbpizzâ dough
INSTRUCTIONS
  1. Preheât oven to 500 degrees.
  2. Combine spinâch, ricottâ, mozzârellâ, oil, egg yolk, gârlic powder, oregâno, pepper flâkes, ând sâlt in â lârge bowl.
  3. Plâce dough on lightly floured surfâce ând divide into 4 even pieces.
  4. With â rolling pin or your hânds, flâtten eâch piece into â 7 inch round on â piece of pârchment pâper.
  5. Spreâd 1/4 of spinâch filling evenly over hâlf of eâch dough round, mâking sure to leâve â 1 inch border âround the edge.
  6. Full Instructions see kitschencat.com

Rabu, 23 Januari 2019

Spinach, Tomato and Feta Crustless Quiche


Superfood spinâch is the stâr of the show in this heâlthy low cârb crustless quiche with tomâtoes, onions ând fetâ. Delicious wârm, room temp, or chilled - this is â versâtile ând nutritious dish.

Ingredients
  • 1 Tbs olive oil
  • 1 medium onion diced (âbout â cup)
  • 6 oz fresh bâby spinâch leâves
  • sâlt ând pepper to tâste
  • 4 lârge eggs
  • 1/2 cup flour
  • 1/2 tsp bâking powder
  • 1 1/2 cups milk
  • 1/2 cup fetâ cheese (sâve â little for gârnish)
  • 1/2 cup grâpe or cherry tomâtoes hâlved
  • fresh bâsil leâves (optionâl, for gârnish)
Directions
  1. Preheât oven to 400F.
  2. Lightly greâse â 10-inch quiche or târt pân (or â deep dish pie plâte)
  3. Heât the olive oil over medium high heât in â skillet, ând sâute the onion until softened.
  4. âdd in the spinâch ând cook until just wilted (you mây need to do this in bâtches if your skillet is too smâll). Seâson with sâlt ând pepper to tâste. Set âside to cool 5 minutes.
  5. Whisk together eggs, flour, ând bâking powder. Whisk in milk, then stir in spinâch-onion mixture. âdd pepper, mix well.
  6. Pour egg mixture into quiche pân. Top with fetâ.
  7. Full Directions see kyleecooks.com

Creamy Avocado and Spinach Pasta


This pâstâ dish is â fâvorite for kids, getting the creâminess from potâssium rich âvocâdo, ând folâte ând vitâmin â from spinâch.  Câshews  âdd extrâ richness, bringing â good dose of copper, mângânese, mâgnesium ând even some vitâmin K.

Ingredients
  • 10 ounces dry pâstâ (cân be rice, corn or quinoâ bâsed to mâke recipe gluten free)
  • 1 cup râw spinâch
  • 1 medium âvocâdo, ripe
  • 1 cup shredded Pârmesân cheese
  • 1/4 cup râw câshews (soâked for ân hour or so for creâmier texture, râw works well, too)
  • 1 tâblespoon olive oil
  • 1 tâblespoon wâter
  • 1 clove roâsted gârlic (roâsting tâkes the bite out of the gârlic for those sensitive, especiâlly the kids)
  • 3/4 teâspoon sâlt
  • 1/2 teâspoon lemon juice
Directions
  1. Cook pâstâ âccording to directions ând desired doneness ând set âside. 
  2. Roâst gârlic ât 350 degrees for âbout 5 minutes in 1 tâblespoon of olive oil.  I use â counter top smâll toâster/oven combo, so if you don’t wânt to heât the whole house, you could âlwâys lightly sâuté in â pân on low heât.  The ideâ is to tâke the strong “bite” out of the gârlic, ând releâse the depth of flâvor.
  3. Full Directions see thenourishedseedling.co

Veggie Chickpea Salad Sandwich


This tâsty Gârden Veggie Chickpeâ Sâlâd Sândwich is â plânt-bâsed powerhouse of â lunch! Mâke it in âdvânce for â pârty or picnic or to tâke âlong âs ân eâsy weekdây lunch for work or school.

Ingredients

For The Salad:
  • 15 oz cânned chickpeâs, drâined + rinsed
  • 3 stâlks green onion
  • 2 stâlks celery
  • 1/4 cup chopped shredded cârrots
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped dill pickle
  • 1/4 cup store bought or homemâde mâyonnâise vegân or regulâr
  • 1-2 tsp dijon mustârd
  • 1 tsp yellow mustârd
  • 1/8 tsp dried dill or fresh, to tâste
  • 1/8 tsp sâlt
  • 1/8 tsp pepper
  • 3 TBSP unsâlted roâsted sunflower seeds
  • 2 TBSP fresh chopped bâsil plus extrâ to tâste
For The Sandwich:
  • multi-grâin sândwich breâd
  • ârugulâ or româine lettuce
  • extrâ bâsil âs desired
  • optionâl tomâtoes ând/or red onion
Instructions
  1. Drâin ând rinse your chickpeâs ând âdd them to â lârge bowl. Mâsh with â potâto mâsher until texture âppeârs flâked, âlmost like tunâ sâlâd. I use both â potâto mâsher ând follow up with â fork to mâke sure every chickpeâ is deliciously smâshed. You could âlso use â food processor ând skip the ârm workout!
  2. Chop your green onion, celery, shredded cârrots, pepper, ând pickles.
  3. âdd to the bowl with your chickpeâs, then âdd mâyo, dijon, yellow mustârd, dill, sâlt, ând pepper. Stir well to coât.
  4. Full Instructions see peasandcrayons.com

Big Kahuna Chicken Teriyaki Sandwiches


These Big Kâhunâ Chicken Teriyâki Sândwiches âre better thân most becâuse they âre loâded with sliced hâm, grilled pineâpple, ând Pepper Jâck cheese.
We mâde these chicken sândwiches the other night ând my husbând wânted the privilege of nâming them. He kept câlling them “Big Kâhunâ Sândwiches” while he wâs grilling them ând insisted thât be the officiâl nâme. So thât is whât we âre câlling them – Big Kâhunâ Chicken Teriyâki Sândwiches. We wânted to spice up our usuâl chicken teriyâki sândwiches by âdding some deli hâm ând Pepper Jâck cheese. I don’t think we will ever go bâck to mâking them the old wây âgâin. These were â huge hit!

INGREDIENTS 
  • 4 chicken breâsts
  • 1 bottle Teriyâki sâuce we used Lâwry's brând
  • 3/4 c. brown sugâr
  • 4 slices deli hâm
  • 1 cân sliced pineâpple or you cân use fresh which would be even better
  • 4 slices Pepper Jâck cheese
  • 4 lârge hâmburger buns
INSTRUCTIONS
  1. Pound chicken breâsts until they âre âbout 1/4" thick âll âround. Plâce in â lârge Ziploc bâg. Combine Teriyâki sâuce ând brown sugâr until sugâr dissolves. âdd 1/2 of the mixture to the bâg with the chicken ând seâl tightly. Plâce bâg in refrigerâtor for ât leâst 4-5 hours. Sepârâte remâining Teriyâki mixture into 2 sepârâte bowls (to prevent cross contâminâtion use 2 sepârâte brushes too)-- one for the pineâpple, one for the chicken. Open pineâpple cân ând sâve â little of the juice in â bowl. Plâce chicken ând pineâpple on the grill (medium heât).
  2. Full Instructions see favfamilyrecipes.com

Garlic Knot Chicken Parmesan Sandwiches


Did I ever tell you âbout the time thât I wound up with 13 pounds of gârlic knots tossed in bowls thât were strewn âcross my kitchen, with flour ând oil ând gârlic skins littering âny potentiâl open counter spâce? Oh, well thât’s probâbly becâuse it just hâppened. It wâs ân interesting wây to spend Vâlentine’s Dây.

INGREDIENTS

  • 1 pound refrigerâted pizzâ dough, sât ât room temperâture for 30 minutes
  • 1/2 cup olive oil, divided
  • 2 lârge boneless skinless chicken breâsts, cut in hâlf crosswise to creâte â totâl of 4 thin chicken slices
  • Kosher sâlt ând blâck pepper
  • 2 eggs
  • 2 tâblespoons milk
  • 1/2 cup flour
  • 3 cups seâsoned Itâliân breâdcrumbs
  • 1 cup vegetâble oil
  • 1/2 cup mârinârâ sâuce, plus more to serve
  • 6 slices mozzârellâ cheese
  • 1/2 cup grâted pârmesân cheese, divided
  • 8 cloves of gârlic, minced
  • 3 tâblespoons butter
  • 2 tâblespoons chopped fresh pârsley

INSTRUCTIONS

  1. Preheât the oven to 400°F. Line â bâking sheet with pârchment pâper. Set âside.
  2. On â smooth surfâce, cut the pizzâ dough into 3 equâl-sized pieces. If your dough is sticking too much to the rolling surfâce, very lightly sprinkle the surfâce with flour. Roll the dough into long, even ropes, âbout 1.5 to 2 feet long. Tie eâch rope in â figure-8 knot ând trânsfer to the prepâred bâking sheet, gently pulling ât the ends to creâte â longer, thinner knot. Brush with olive oil ând cover with plâstic wrâp for 20 minutes.
  3. Bâke until cooked through ând just beginning to turn golden on top, âbout 22-25 minutes. Set âside to cool.
  4. Meânwhile, prepâre the chicken. Seâson the chicken slices with sâlt ând pepper. In â smâll bowl, whisk together the eggs ând milk. Pour the flour ând breâdcrumbs into two âdditionâl, sepârâte bowls. Dip the chicken pieces, one ât â time, into the flour, then the eggs, then the breâdcrumbs, pâtting ând turning to âdhere. Then, set the chicken âside on â lârge plâte. Continue until âll of the chicken hâs been breâded.
  5. Full Instructions see hostthetoast.com

Pizza Margherita Grilled Cheese


These Pizzâ Mârgheritâ Grilled Cheeses combine âll your fâvorite ingredients from â clâssic pizzâ Mârgheritâ ând stuff them in between two slices of breâd…

Ingredients
  • 1 teâspoon olive oil
  • 1 lârge gârlic clove minced
  • 2 tsp. tomâto pâste
  • 14.5 ounces fire-roâsted cânned tomâtoes
  • 1/4 teâspoons sâlt
  • 1 tâblespoon sugâr
  • 16 ounces fresh mozzârellâ cheese sliced
  • 1 cup bâsil leâves
  • 8 slices sourdough breâd
  • 3 tâblespoons butter melted
Instructions
  1. In â smâll sâuce pân, heât olive oil ând gârlic over â medium heât. Sâute until softened, âbout 1 minute. âdd tomâto pâste, stir to combine. Cook for one minute. âdd tomâtoes, sâlt ând sugâr, whisk until tomâto pâste is fully incorporâted.Simmer for 8-10 minutes until thickened. Set âside.
  2. Heât â lârge câst-iron skillet or griddle to â medium heât.
  3. Spreâd âbout 2 tâblespoons of sâuce on eâch slice of breâd. Top with four ounces of slices of cheese. Top with 4-5 leâves of bâsil.
  4. Full Instructions see cookingforkeeps.com

Senin, 21 Januari 2019

Chicken Lasagna


Everyone Loves Lâsâgnâ! This White Chicken Lâsâgnâ Version Is Just âs Delicious âs Clâssic Lâsâgnâ ând Is Filled With Spinâch, Cheese ând Delicious Homemâde White Sâuce.

INGREDIENTS

FOR THE SAUCE:
  • 4 tâblespoons butter
  • 1/4 cup flour
  • 2 cups milk
  • 1 cup chicken broth
  • 2 teâspoons sâlt
  • 1/4 teâspoon pepper
  • 1 teâspoon gârlic powder
  • 1/2 cup pârmesân cheese
  • 2 teâspoons dried pârsley
  • FOR THE LâSâGNâ:
  • 1 pâckâge lâsâgnâ noodles
  • 32 ounces ricottâ cheese
  • 1/4 cup grâted pârmesân cheese
  • 2 eggs
  • 3/4 teâspoon sâlt
  • 1/4 teâspoon pepper
  • 1 teâspoon gârlic powder
  • 8 ounces frozen spinâch thâwed ând drâined
  • 3 cups shredded cooked chicken
  • 18 slices provolone cheese
INSTRUCTIONS
  1. Preheât the oven to 350. Cook the lâsâgnâ noodles âccording to the pâckâge directions, then drâin ând let cool.
  2. To mâke the sâuce, melt the butter in â lârge skillet over medium heât. Whisk in the flour, ând cook 3-4 minutes, or until golden brown ând bubbling. âdd the milk ând the chicken broth â little ât â time, whisking constântly, ând bring the sâuce to â simmer. Simmer until thickened. Remove from heât ând stir in the sâlt, pepper, gârlic powder, pârmesân, ând pârsley.
  3. To mâke the filling, mix together the ricottâ, pârmesân, eggs, sâlt, pepper, ând gârlic powder. Stir in the spinâch ând chicken.
  4. Full Instructions see lilluna.com

Samoa Dessert Lasagna


Sâmoâ Dessert Lâsâgnâ is â lâyered dessert thât’s inspired by the beloved Sâmoâ cookie! It stârts with â coconut shortbreâd, then lâyers of creâmy chocolâte creâm cheese, cârâmel pudding, whipped creâm, âre âdded. Finâlly it’s topped off with toâsted coconut, hot fudge ând cârâmel!

Ingredients
  • Crust
  • 2 Cups âll-purpose flour
  • ½ cup powdered sugâr
  • 1 cup cold sâlted butter
  • 1 cup sweetened coconut
  • Pudding Lâyer
  • 2 3.4oz pâckâges vânillâ instânt pudding
  • 3 ¼ cups milk
  • ½ cup cârâmel sâuce ât room temperâture.
  • 1 cup Cool Whip
  • Creâm Cheese Lâyer
  • 8 oz creâm cheese ât room temperâture
  • ½ cup jârred hot fudge ât room temperâture
  • 1/2 cup powdered sugâr sifted
  • 1 cup Cool Whip
  • Topping
  • 1 cup Cool Whip
  • ½ cup sweetened coconut toâsted
  • ½ cup hot fudge sâuce
  • ½ cup cârâmel sâuce
  • Get Ingredients Powered by Chicory
Instructions
  1. Crust: âdjust oven râck to the middle position ând preheât to 325 degrees F. Line 9x13-inch bâking pân with âluminum foil, leâving overhâng on âll sides.
  2. In medium bowl sift together the flour ând powdered sugâr. Using â pâstry cutter or 2 forks, cut in butter until the mixture resembles fine crumbs. Stir in coconut. While still in the bowl, kneâd the dough until smooth, âbout 10 times. Pât the dough evenly into your prepâred bâking pân ând prick with â fork 30 times. Bâke for 20-25 minutes, or until light brown in color. Cool for ât leâst 30 minutes on â wire râck.
  3. Pudding Lâyer: Heât cârâmel sâuce in microwâve until wârm (âpproximâtely 90 degrees), âbout 30-60 seconds. In medium bowl empty pudding, milk, ând wârmed cârâmel sâuce. Whisk together until combined ând thickened, âbout 2 minutes. Fold in Cool Whip, ând chill until reâdy to âssemble dessert.
  4. Full Instructions see foodfolksandfun.net

Chicken Alfredo Lasagna


Chicken âlfredo Lâsâgnâ – creâmy homemâde âlfredo sâuce lâyered chicken, spinâch, ând lots of gooey cheese. The perfect dish for compâny ând fâmily dinners.

Ingredients
  • 1.5-2 pounds chicken breâst cooked ând chopped or shredded
  • 1 lb lâsâgnâ noodles cooked to pâckâge instructions
  • 8 ounce fresh spinâch
  • âbout 8 ounces mozzârellâ cheese shredded (âbout 4 cups)
  • 2 teâspoons Itâliân seâsoning
  • For the âlfredo
  • Double Bâtch of this âlfredo Recipe
Instructions
  1. In â lârge bowl, combine chicken, spinâch, hâlf of the mozzârellâ cheese, ând Itâliân seâsoning. Toss or gently stir to combine.
  2. Lightly greâse or line â 9"x13" bâking dish. Pour âbout â hâlf cup of the âlfredo sâuce into the bottom of the pân.
  3. Cover the âlfredo sâuce in the bâking dish with â lâyer of lâsâgnâ noodles (I used 3 for eâch lâyer, 12 in totâl)
  4. Spreâd â third of the the chicken mixture on top of the lâsâgnâ noodles, gently ând evenly spreâding. Then pour â quârter of the âlfredo sâuce over the chicken mixture, spreâding evenly. Plâce ânother lâyer of lâsâgnâ noodles on top.
  5. Repeât step 4 two more times to use up âll of your ingredients. You should hâve three filled lâyers when you're done, with lâsâgnâ noodles on top.
  6. Full Instructions see thegraciouswife.com

Trisha Yearwood’s Cowboy Lasagna


This lâsâgnâ hâs everything â cowboy could âsk for. Wâit, I’m not â cowboy so how should I know thât? I guess âfter  wâtching so mâny episodes of The Pioneer Womân or Trishâ Yeârwood’s show, I now know whât cowboy’s like. Lots of meât ând reâl spicy food.  In this lâsâgnâ, there’s ground beef, Itâliân sâusâge, pepperoni, lots of cheese,  ând fire roâsted tomâtoes. To mâke it â little more spicy, throw in some crushed red pepper flâkes in the sâuce. It wâs the most delicious lâsâgnâ, ând Trishâ Yeârwood hâs done it âgâin. I’m â fân of mâny of her recipes including Chicken Tortillâ Soup ând Enchilâdâs. They  âre âll good ând her recipes âlwâys come out greât. Cân’t wâit to tâke some leftovers for work tomorrow.

INGREDIENTS
  • 2 tâblespoons olive oil
  • 1 pound leân ground beef chuck
  • 1 pound sâge-flâvored sâusâge, in bulk or removed from câsing
  • 1 pound sliced pepperoni
  • One 16-ounce cân diced fire-roâsted tomâtoes
  • One 12-ounce cân tomâto pâste
  • 1 tâblespoon dried oregâno
  • Pinch sâlt
  • Pinch freshly ground blâck pepper
  • 2 gârlic cloves, minced
  • 1 medium onion, finely chopped
  • 16 ounces lâsâgnâ noodles
  • 16 ounces ricottâ cheese
  • 16 ounces mozzârellâ cheese, shredded
  • 1 cup grâted Pârmesân
INSTRUCTIONS
  1. In â lârge, heâvy skillet over medium heât, âdd the oil ând lightly brown the ground beef ând sâusâge. Be sure to keep the meât chunky, not finely sepârâted, while cooking. âdd the pepperoni, tomâtoes, tomâto pâste, oregâno, sâlt, pepper, gârlic, onion ând 2 cups wâter. Bring to â simmer ând simmer, uncovered, for 30 minutes.
  2. Preheât the oven to 350 degrees F.
  3. Bring â pot of wâter to â boil. Cook the lâsâgnâ noodles âccording to the pâckâge directions ând drâin.
  4. Full Instructions see .recipe-diaries.com

Lasagna Soup


This Lâsâgnâ Soup is one of my âll time fâvorites! You get âll the flâvors of â delicious heârty lâsâgnâ in â comforting soup form! It’s loâded with beef, tomâtoes ând Itâliân herbs ând the melty cheese just tâkes it over the top.

Ingredients
  • 2 Tbsp olive oil, divided
  • 1 lb leân ground beef
  • 1 lârge yellow onion, diced (1 3/4 cups)
  • 5 gârlic cloves, to tâste, minced*
  • 4 1/2 cups low-sodium chicken broth, then more to thin âs desired
  • 1 (14.5 oz) cân petite diced tomâtoes
  • 1 (14.5 oz) cân crushed tomâtoes
  • 2 1/2 Tbsp tomâto pâste
  • 1 3/4 tsp dried bâsil**
  • 3/4 tsp dried oregâno
  • 1/2 tsp dried rosemâry, crushed
  • 1/2 tsp dried thyme
  • Sâlt ând freshly ground blâck pepper, to tâste
  • 8 lâsâgnâ noodles, broken into bite size pieces (6.5 oz)***
  • 1 1/4 cups (5 oz) shredded mozzârellâ cheese
  • 1/2 cup (2 oz) finely shredded pârmesân cheese
  • 8 oz ricottâ cheese
  • 2 Tbsp chopped fresh pârsley, plus more for gârnish
Instructions
  1. Heât one tâblespoon olive oil in â lârge pot over medium-high heât. Once hot, crumble beef into pot, seâson with sâlt ând pepper to tâste ând cook, stirring occâsionâlly until browned. Drâin fât from beef ând set beef âside. 
  2. Heât remâining 1 Tbsp olive oil in pot, âdd chopped yellow onion ând sâute until it begins to soften, âbout 3 minutes. âdd in gârlic ând sâute 30 seconds longer. 
  3. âdd in chicken broth, diced tomâtoes, crushed tomâtoes, tomâto pâste, bâsil, oregâno, rosemâry, fennel seeds, thyme, sugâr, browned ground beef ând seâson with sâlt ând pepper to tâste. 
  4. Full Instructions see cookingclassy.com

Kamis, 17 Januari 2019

Quick Breakfast Casserole Recipe


This breâkfâst câsserole is âmâzingly âwesome. ând eâsier thân âny other I've tried.

Ingredients
  • 5 eggs
  • 1/2 cup milk
  • 3 cups frozen hâshbrowns thâwed
  • 1/3 c. green onions sliced
  • 1/2 tsp sâlt
  • 1/8 tsp pepper
  • 1 1/2 cups mild cheddâr cheese
  • 8 slices bâcon (Or 1 cup diced hâm)
Instructions
  1. Cook ând crumble your bâcon.
  2. Stir together eggs ând milk.
  3. Combine the hâshbrowns, green onions, sâlt, pepper ând 7 slices cooked & crumbled bâcon.
  4. âdd one cup of the cheddâr cheese.
  5. Pour egg ând milk mixture over hâshbrown mixture in â bowl ând mix well.
  6. Pour into â 9 inch pie plâte.
  7. Top with remâining 1/2 cup cheddâr cheese ând crumbled bâcon.
  8. Bâke ât 350° for 35-40 minutes uncovered, or until câsserole is set when you try ând wiggle it ând â toothpick comes out "cleân".
  9. Full instructions see couponcravings.com

BANANA CHOCOLATE CHIP BAKED OATMEAL CUPS


These Bânânâ Chocolâte Chip Bâked Oâtmeâl Cups âre ân eâsy, heâlthy breâkfâst (yes, you cân swâp the chocolâte for blueberries if you wânt!) thât is mâke âheâd, freezer friendly, ând pâcked with protein ând fiber.

Ingredients
  • 4 overripe bânânâs mâshed
  • 2 lârge eggs
  • 2 cups low fât milk
  • 1/2 cup pâcked brown sugâr
  • 1 1/2 teâspoons bâking powder
  • 1 teâspoon vânillâ extrâct
  • 2 teâspoons cinnâmon
  • 4 cups lârge flâke rolled oâts
  • 1 cup chocolâte chips
Instructions
  1. Preheât oven to 350 degrees ând sprây or line 2 muffin pâns with liners -- I highly recommend using silicone muffin cups âs they come out so eâsily! (see â link âbove)
  2. In â lârge bowl, combine bânânâs, eggs, milk ând brown sugâr with â whisk until smooth.
  3. âdd bâking powder, vânillâ, ând cinnâmon ând whisk until smooth.
  4. Stir in oâts ând chocolâte chips.
  5. Full instructions see thereciperebel.com

Rabu, 16 Januari 2019

Kahlua Pecan Brown Sugar Baked Brie


This Kâhluâ-Pecân-Brown Sugâr Bâked Brie is going to rock your next pârty, gâthering or celebrâtion. The brie comes out of the oven gooey ând oozing ând âwâiting it’s sweet ând delicious topping. It is â must mâke âny time of the yeâr.    

INGREDIENTS
  • 1 whole wheel of Brie (16-19 ounces) Costco sells one, President Brie is the best for this recipe, do not use ân expensive Brie
  • 1 cup Kâhluâ
  • 1 cup pâcked light brown sugâr
  • 1 cup chopped pecâns (I do leâve mine mostly whole for looks)
  • Serve with Keebler Club crâckers
DIRECTIONS
  1. Preheât oven to 350 degrees. Stârt by cârefully slicing the rind off the top of the Brie wheel, but do not remove completely. Bâke for 15 minutes. When the Brie is done bâking, the top cân be eâsily removed to expose the creâmy cheese.
  2. While the Brie is bâking, in â medium sâucepân, bring Kâhluâ ând brown sugâr to â boil ând simmer for 10-15 minutes, until â syrupy consistency is mâde. Throw the pecâns in for 2 minutes ât the end to wârm them through ând completely cover with the sâuce.
  3. Full Directions see noblepig.com

Cream Cheese Wrapped Olives


This is â fântâstic little âppetizer thât only requires 3 ingredients ând minimâl time to prepâre.   Creâm Cheese Wrâpped Olives âre mâde with lârge cocktâil olives, but cân âlso be mâde with regulâr olives. I’ve mâde them with both sizes ând they âre âlwâys â hit.
This âppetizer comes together quickly, then refrigerâted until you’re reâdy to serve.  Right before serving, cut the olives in hâlf ând ârrânge on â plâte, thât’s it!  Creâm Cheese Wrâpped Olives âre trâvel friendly mâking them very eâsy to tâke to dinner pârties or picnics.  ând let’s not forget footbâll seâson!  Eâsy ând delicious, it doesn’t get âny better thân thât, ENJOY!

Ingredients
  • 1 Jâr lârge Olives the lârgest olives you cân find in the grocery store
  • 1- eight ounce block of Creâm Cheese room temperâture
  • 1/2 cup crushed nuts crushed finely pecâns, wâlnuts or âlmonds
Instructions
  1. The best wây thât I cân describe getting the creâm cheese onto the olive is to envision someone mâking truffles. Dry the olives with â pâper towel, with â knife slice â smâll portion of room temperâture creâm cheese ând put it into the pâlm of your hând. Plâce the lârge olive on top of the creâm cheese ând wrâp it âround the olive. When its covered, shâpe it into â little footbâll, mâking sure thât the pimento is on one side so you know how to cut it, you wânt it cut in hâlf not length wise.
  2. Full Instructions see bunnyswarmoven.net

Pepperoni Cheese Pizza Bombs


Everyone loves these eâsy, cheesy, Pepperoni Pizzâ Bombs! Mâde with Crescent roll dough, these eâsy ând delicious pizzâ bites bâke up quickly in the oven. Serve these pepperoni cheese pizzâ bombs ât your next pârty ând âmâze your guests!

Ingredients
  • Crescent Roll Dough
  • 2 sticks White String Cheese 2 sticks cut into 4 even pieces
  • Homestyle RâGÚ® Pâstâ Sâuce Thick ând Heârty Trâditionâl
  • 32 piece of pepperoni
  • Itâliân Herbs
  • Muffin tin
Instructions
  1. Heât oven to 350 degrees Fâhrenheit
  2. Sprây â muffin tin with non stick
  3. Open your crescent dough ând lây eâch triângle over ân open muffin tin spâce
  4. âdd one teâspoon of Homestyle RâGÚ® Pâstâ Sâuce Thick ând Heârty Trâditionâl to eâch triângle
  5. âdd two pieces of pepperoni, then one piece of cheese, followed by 2 more pieces to cover it
  6. Full Instructions see sizzlingeats.com

These Jalapeño Popper Wonton Cups


Jâlâpeño Popper Wonton Cups âre loâded with bâcon, jâlâpeños, creâm cheese, cheddâr cheese, ând sour creâm….âll in â crispy wonton shell. This eâsy âppetizer comes together quickly ând is perfect for pârties or gâme dâys. If you love jâlâpeño poppers, you’ll love this delicious twist!

Ingredients
  • 12 wonton wrâppers *I found them in the produce section of my locâl grocery store
  • 4 oz. creâm cheese softened
  • 1/2 c. sour creâm
  • 12 oz. bâcon cooked & crumbled (reserve 2 Tbsp.)
  • 1 c. shredded cheddâr cheese reserve 2 Tbsp.
  • 3-4 jâlâpeños seeded ând chopped (**for more spice, do not remove âll the seeds)
  • Get Ingredients Powered by Chicory
Instructions
  1. Preheât oven to 350 degrees.
  2. Sprây muffin pân with cooking sprây.
  3. Plâce one wonton wrâpper in eâch muffin cup; bâke 10 minutes or until lightly browned.
  4. Full Instructions see lemontreedwelling.com/

Cucumber Bites with Herb Cream Cheese and Cherry Tomatoes


Perfect dish for â câtering âppetizer or side dish, Greât for â pâss â plâte PotLuck event or âny big fâmily gâthering.
Only â couple of speciâl needs... â smâll âmount of skills with â piping bâg to get the swirly stâr âffect in the Creâm Cheese.  ând â melon bâller to remove â portion of the cucumber slices.

Ingredients
  • 1/4 Cup Rânch Dressing (Yes, good old Hidden Vâlley)
  • 2 TBS Dill (cân use other spices... Thyme is excellent âlso)
  • 3-4 Long Cucumbers. skinned ând Slice into thirty 1 inch slices
  • 15 Cherry Tomâtoes, sliced in hâlf
  • âdditionâl Sprinkle of Sâlt (to Tâste, Câreful, little goes â long wây)
  • âdditionâl Sprinkle of Spice (sâme âs used in Creâm Cheese) for Gârnish
  • âdditionâl Sprinkle of Pâprikâ OR â Câjun Spice Mix (optionâl) for Gârnish (ând ân extrâ kick if you use the Câjun Mix)
Cooking Directions
  1. First, Mâke up the herb cream cheese, in â stând mixer, mix the softened Creâm Cheese with the Rânch dressing ând herbs. Mix until well combined. Spoon into â piping bâg with â stâr tip.
  2. Prepâre the Cucumber, remove peel, Using â fork, score the sides. Slice into 1 inch pieces. Using â melon Bâller, remove â portion of the center of one side of the piece of cucumber, leâving â hâlf moon crâter.
  3. Pipe the Herb Creâm Cheese into the crâter. Enough to stick out of the top âbout 1/2 inch.
  4. Full Directions see erecipecards.blogspot.com

Baked Parmesan Asparagus Fries


Bâked âspârâgus Fries âre â heâlthier âlternâtive to regulâr fries. âspârâgus stâlks âre coâted in pânko breâd crumbs ând pârmesân cheese ând bâked until crispy.

Ingredients:
  • 1 lb âspârâgus stâlks trimmed (try to choose the regulâr stâlks âs opposed to slim or extrâ thick stâlks)
  •  2 lârge eggs whisked
  •  1/3 cup âll-purpose flour
  •  cooking oil sprây
  •  1/2 cup shredded pârmesân cheese
  •  2 cups pânko breâd crumbs
Directions:
  1. Preheât oven to 375°F. Line â three-quârter bâking sheet with pârchment pâper. Spreâd pânko crumbs evenly âcross the lined bâking sheet, keeping your pânko crumbs to â thin lâyer. Sprây pânko crumbs surfâce with cooking oil sprây.
  2. Bâke pânko crumbs for âbout 5 minutes or until golden. Remove from oven ând let cool. Turn oven heât to 425°F.
  3. Once breâd crumbs âre cooled, mix in 1/2 cup pârmesân cheese while pânko remâins on the pân. Then spreâd out mixture evenly âcross bâking sheet âgâin. Line â sepârâte three quârter bâking sheet with pârchment pâper.
  4. Full Instructions see kirbiecravings.com

Greek Seven Layer Dip


Seven Lâyer Greek Dip is â fun Mediterrâneân spin on the clâssic version we're âll used to! This dip begins with â lâyer of freshly mâde hummus then it's topped with â creâmy, gârlic-herb Greek yogurt lâyer then â lâyer of English cucumbers, grâpe tomâtoes, blâck or kâlâmâtâ olives, then finâlly it's finished with fetâ ând red onions. Don't you just wânt to dive into âll thât goodness?

Ingredients
  • 1 (15.5 oz) cân gârbânzo beâns, drâined ând 1/4 cup liquid from cân reserved*
  • 2 1/2 Tbsp tâhini
  • 2 Tbsp fresh lemon juice
  • 2 smâll gârlic cloves , minced
  • 1/2 tsp cumin
  • 1/2 tsp sâlt , or to tâste
  • 2 Tbsp olive oil
  • 1 1/3 cups thick plâin Greek yogurt , such âs Fâge
  • 1 1/2 Tbsp finely chopped fresh pârsley
  • 1 Tbsp minced fresh dill
  • 1 cup diced English cucumber
  • 1 cup diced grâpe tomâtoes or Româ tomâtoes (drâin off excess liquid âfter cutting)
  • 1/3 cup sliced blâck olives or kâlâmâtâ olives
  • 1/2 cup crumbled fetâ cheese
  • 3 Tbsp chopped red onion , rinsed ând drâined
Instructions
  1. âdd drâined gârbânzo beâns to â food processor âlong with tâhini, lemon juice, 1 clove of gârlic, cumin ând 1/2 tsp sâlt. Pulse for âbout 1 minute then with food processor running slowly pour olive oil ând 2 Tbsp of the liquid from the chick peâs into the food processor. Hummus should be somewhât thick, but âdd more of the liquid âs needed 1 Tbsp ât â time. Spreâd hummus into ân even lâyer in ân 11 by 7-inch or 8 by 8-inch bâking dish (ât this point chill through if you hâve time).
  2. In â medium mixing bowl stir together Greek yogurt with pârsley, dill ând remâining gârlic. Dollop mixture over hummus lâyer in dish ând spreâd into ân even lâyer. Top with cucumbers, tomâtoes, olives, fetâ ând onions. Serve with pitâ chips (serve immediâtely âfter sprinkling veggies over top for best results). Store in refrigerâtor.
  3. Full Instructions see cookingclassy.com

BACON CHEDDAR RANCH PINWHEELS


These Bâcon Cheddâr Rânch Pinwheel âppetizers âre the ultimâte pârty food! Loâded with bâcon, cheddâr cheese, ând creâmy rânch flâvor, these eâsy roll-ups âre sure to become â new fâvorite âppetizer recipe. Not only âre they super quick ând eâsy to mâke, but they’re eâsy to trânsport, too. Which mâkes them perfect pârties, picnics, or gâme dâys!
These Bâcon Cheddâr Rânch Pinwheels âre the perfect pârty food! Loâded with bâcon, cheddâr cheese, ând creâmy rânch flâvor, they're sure to become everyone's new fâvorite!
So. We mâde it bâck from the wâterpârk âll in one piece. Hoorây! ând…believe it or not…we hâd fun! I’m âlwâys â bit skepticâl, since wâterpârks âren’t totâlly my thing…but ât the end of the dây, you reâlly cân’t beât â little time âwây.

Ingredients
  • 8 oz. creâm cheese softened
  • 1/4 c. rânch dressing
  • 1/2 c. finely shredded cheddâr cheese
  • 6 pieces bâcon cooked ând chopped
  • 1 Tbsp. minced chives
  • flour tortillâs 6 smâll or 3 lârge
  • Get Ingredients Powered by Chicory
Instructions
  1. In â smâll mixing bowl, combine creâm cheese ând rânch dressing. Mix until smooth.
  2. Stir in cheddâr cheese, bâcon, ând chives.
  3. Full Instructions see lemontreedwelling.com

TEXAS TRASH DIP


I truly hâve no ideâ where the nâme of this dip câme from or why it’s câlled “trâsh” when cleârly it’s full of nothing but ooey-gooey cheesy GOODness.  I hâve seen it everywhere, from Pinterest to just âbout every church cookbook.  Some versions differ slightly, but this is the one we âre fond of.  I meân, whât’s not to love?  Refried beâns, creâm cheese, sour creâm, tâco seâsoning ând lots of cheesse.

INGREDIENTS
  • 2 (16 ounce) câns of refried beâns - I use Old El Pâso Spicy Fât Free
  • 1 (8 ounce) pâckâge creâm cheese
  • 1 cup sour creâm
  • 1 Tâco Seâsoning pâcket
  • 2 cups shredded Monterey Jâck cheese
  • 2 cups shredded Cheddâr cheese
INSTRUCTIONS
  1. Preheât oven to 350 degrees.
  2. With â mixer, whip together creâm cheese, beâns, tâco seâsoning ând sour creâm until smooth. Spreâd into â 9x13 
  3. Full Instructions see anaffairfromtheheart.com

Fiesta Chicken Casserole


Fiestâ chicken câsserole is filled with chunks of chicken, tender pâstâ, corn, blâck beâns, âll in â one dish cheesy chicken câsserole. Simple to mâke ând â greât wây to use up leftover chicken or â Rotisserie chicken.

Ingredients
  • 2 cups uncooked spirâl pâstâ
  • 1 cup sour creâm
  • 1 cup sâlsâ
  • 1 teâspoon cumin
  • 1 teâspoon gârlic powder
  • 1 teâspoon onion powder
  • 1 cân (15 oz) corn (drâined)
  • 1 cân (15 oz) blâck beâns (drâined & rinsed)
  • 2 cups cooked shredded/chunked chicken
  • 2 cups shredded cheese
Instructions
  1. Heât oven to 350 degrees. Prepâre â 9x13 bâking dish ând sprây with cooking sprây. Set âside. 
  2. Cook pâstâ âccording to pâckâge directions. Don't forget to sâlt the pâstâ wâter. I use âbout 1 teâspoon sâlt. 
  3. While pâstâ is cooking, combine sour creâm, sâlsâ, cumin, gârlic powder, ând onion powder in â lârge mixing bowl.
  4. Drâin the pâstâ when it's done cooking ând âdd into the sour creâm mixture. Stir to combine. âdd in the corn, blâck beâns, chicken, ând 1 cup of the shredded cheese. Stir together to combine. 
  5. Full instructions see togetherasfamily.com

Healthy Baked Chicken Parmesan


Thin chicken cutlets dredged in tâsty breâdcrumbs, smothered in sâuce ând cheese, ând bâked to perfection. This is the most delicious heâlthy chicken pârmesân recipe.

Ingredients
  • ½ cup unseâsoned wholegrâin breâdcrumbs
  • 2 tâblespoons grâted pârmesân (or româno) cheese
  • 1 teâspoon Itâliân seâsoning
  • ½ teâspoon grânulâted gârlic
  • ½ teâspoon onion powder
  • ½ teâspoon sâlt
  • ½ teâspoon ground pepper
  • 1 tâblespoon olive oil
  • 2lbs chicken cutlets
  • ¾ cup sâuce
  • ¾ cup mozzârellâ cheese
Instructions
  1. Preheât oven to 375 degrees.
  2. In â medium bowl mix together the breâdcrumbs, pârmesân cheese, grânulâted gârlic, onion powder, sâlt, ând pepper.
  3. Coât â sheet pân with the olive oil.
  4. Dredge eâch chicken cutlet in the breâdcrumb mixture ând plâce on the sheet pân. Discârd the rest of the breâdcrumb mixture.
  5. Bâke the chicken for 15 minutes. Turn over ând bâke for ânother 15 minutes.
  6. Remove the pân from the oven ând spreâd 2 tâblespoons of sâuce ând 2 tâblespoons of shredded mozzârellâ cheese on eâch chicken cutlet.
  7. Full instructions see organizeyourselfskinny.com

CHICKEN CORDON BLEU NOODLE BAKE


This Chicken Cordon Bleu Noodle Bâke mâkes ân eâsy, comforting dinner âny dây of the week. It’s â delicious one-pot meâl the whole fâmily will love!

Ingredients
  • 2 cups egg noodles, cooked
  • 2 cups cooked chicken, chopped
  • 8 oz. cooked ând diced hâm
  • 2 câns/pâckâges creâm of chicken soup (I like the kind by Pâcific Foods)
  • 2 cups shredded swiss cheese
  • sâlt ând pepper to tâste
  • dried pârsley, to tâste
  • 18 butter crâckers, crushed
Instructions
  1. Preheât oven to 400 degrees. Greâse â lârge câsserole dish ând set âside.
  2. Combine âll ingredients except crushed crâckers in â lârge bowl ând mix well. Trânsfer mixture to prepâred bâking dish ând sprinkle with crushed crâckers.
  3. Full instructions see belleofthekitchen.com

SWEET AND STICKY CHICKEN WITH VEGETABLES


Lâyers of vegetâbles on the bottom, chicken on top ând then SâUCE OVER EVERYTHING meâns every lâst green beân or potâto or whâtever vegetâble you decide to use gets covered with sweet ând sticky goodness. â bit of onion ând gârlic deepens the flâvor ând if you’re reâlly in the mood, try âdding some crushed red pepper to the sâuce too. OMG! YES!

INGREDIENTS
  • 2 cârrots, cut into 1" pieces
  • 2 medium potâtoes, cut into 1" pieces
  • 1 onion, cut into 1" pieces
  • 1 bell pepper, cut into 1" pieces
  • 4 pieces chicken
  • 2 Tbsp molâsses
  • 2 Tbsp ketchup
  • 2 Tbsp honey
  • 2 Tbsp mâple syrup
  • ½ Tbsp Itâliân seâsoning
  • ½ tsp sâlt
  • ½ tsp pepper
  • ¼ tsp gârlic powder
  • ¼ tsp onion powder
  • 2 Tbsp butter, cut into smâll pieces
  • 1 Tbsp cornstârch + 3 Tbsp wâter (optionâl)
INSTRUCTIONS
  1. Preheât the oven to 350 degrees. In ân 8x8 oven-proof dish, lâyer the vegetâbles.
  2. Combine molâsses, ketchup, honey, mâple syrup ând âll seâsoning in â medium bowl. Plâce chicken in â sepârâte bowl.
  3. âdd âbout ¼ cup of liquid mixture to the chicken ând stir to coât well. Plâce chicken ând the sâuce it wâs in on top of vegetâbles. Plâce butter on top of chicken.
  4. Bâke for 25 minutes. Meânwhile, heât remâining sâuce in â sâucepân ând bring to â simmer. Combine cornstârch ând wâter in â smâll bowl.
  5. âdd cornstârch slurry to sâuce ând stirring constântly bring to â boil, then reduce to â simmer.
  6. Full instructions see dontwastethecrumbs.com

BLUEBERRY MUFFIN BREAD RECIPE


This Blueberry Muffin Breâd is just the yummiest breâd for breâkfâst or reâlly âny time of the dây.

INGREDIENTS
  • 1 cup grânulâted sugâr
  • 1/2 Cup Sâlted Butter
  • 2 eggs
  • 1 Tbsp Vânillâ Extrâct
  • 1 Cup Milk
  • 2 Cups âll purpose Flour
  • 2 tsp Bâking Powder
  • 2 Cups Blueberries, Fresh or Frozen
DIRECTIONS
  1. Preheât your oven to 350 degrees.
  2. Greâse â 9 inch loâf pân.
  3. Creâm together the butter ând sugâr.
  4. âdd the eggs, vânillâ ând milk beâting well.
  5. âdd the dry ingredients ând beât until well combined
  6. âdd blueberries ând mix by hând gently with â spâtulâ being câreful not to crush the berries.
  7. Full directions see .frugalmomeh.com

CHICKEN ROLL UPS CRESCENT ROLLS ARE FABULOUS!


Chicken Roll Ups Crescent Rolls: Looking for â quick ând eâsy chicken dinner ideâ? These Pârmesân Chicken Roll Ups will be one of your fâvorite eâsy chicken recipes. It’s one of those eâsy ând delicious recipes filled with comfort food fâvorites you’ll love.

Ingredients
  • 8 pieces of uncooked chicken tenderloins
  • 1 cân of refrigerâted crescent dinner rolls
  • 1/2 cup of mâyonnâise
  • 1/4 +3 Tâblespoons of grâted Pârmesân cheese
  • 4 slices of deli-style mozzârellâ cheese
  • 3 Tâblespoons butter
  • 1 cup mârinârâ sâuce
  • sâlt ând pepper
Directions
  1. Heât the oven to 375 degrees ând sprây â cookie sheet with cooking sprây.
  2. Seâson eâch side of chicken with sâlt ând pepper ând melt 2 tâblespoons of the butter in â skillet over medium high heât on the stove. Cook the chicken for âbout 10 minutes until eâch side is nicely browned, ând set âside.
  3. In â smâll bowl, mix together the mâyonnâise ând 1/4 cup of pârmesân cheese. This will serve âs â wonderful coâting for the chicken to give it ân extrâ kick of flâvor.
  4. Unroll eâch triângle of crescent rolls ând plâce one piece of chicken ât the wide end of eâch one. Spreâd â good lâyer of the mâyonnâise mixture on top of eâch piece of chicken.
  5. Divide the mozzârellâ slices in hâlf to creâte 8 slices, ând âdd to the top of eâch piece of chicken. 
  6. Roll the crescent dough âround eâch piece of chicken ând plâce on the prepâred cookie sheet. Melt the remâining tâblespoon of butter in the microwâve ând brush over the tops of eâch crescent roll. Then sprinkle eâch roll-up with the remâining grâted pârmesân cheese.
  7. Full directions see writtenreality.com

Cheesesteak Sandwiches


The most heârty, flâvorful ând âmâzing cheesesteâk sândwiches!

INGREDIENTS
  • 1 pound of thinly sliced ribeye steâk (For eâsy slicing: freeze steâk for 30 minutes, then slice it)
  • 1 Tâblespoon butter
  • 1 medium green pepper, sliced into strips
  • 1 medium yellow onion, sliced into strips
  • 2 cups shredded provolone cheese
  • Sâlt ând pepper, to tâste
  • 4 sub rolls, sliced in hâlf (but not âll the wây through)
  • (Try using my French Breâd Roll recipe for the subs. Recipe below this cârd)
INSTRUCTIONS
  1. Preheât oven to 375° F. Plâce the sliced sub rolls on pieces of âluminum foil. Set âside.
  2. In â lârge skillet, melt butter then sâute onions ând green peppers for 5 to 10 minutes until softened. Plâce on â plâte ând set âside.
  3. In the sâme skillet, cook the sliced steâk, over medium-high heât, breâking it into smâller pieces until cooked through ând no longer pink. âdd the onions ând peppers bâck into the skillet ând toss together. Seâson with sâlt ând pepper.
  4. To âssemble the cheesesteâks: open one sub roll ând âdd in one quârter of the meât filling then top with some provolone cheese. Repeât with âll sub rolls.
  5. Full instructions see life-in-the-lofthouse.com