Roasted Garlic, Chicken & Herb White Pizza

 

Ingredients:

1 pound pizza dough

1 Tablespoon butter

8 cloves roasted garlic, minced

2 Tablespoon all-purpose flour

1/2 teaspoon black pepper

1/2 cup skim milk

1/4 cup half and half

1/4 cup Parmesan cheese

1 1/2 cup boneless skinless chicken breast, cooked and shredded

1/4 cup red onion, diced

3/4 cup Mozzarella cheese

1 teaspoon fresh thyme, chopped

1/2 teaspoon dried oregano

1 Tablespoon fresh parsley, chopped

Instructions:

Preheat oven to 450 degrees. Prepare a baking sheet with a siplat liner, or grease and sprinkle with cornmeal.

Melt butter in a small saucepan. Saute roasted garlic for 1 minute.

Add flour, and mix until well blended. Cook for 1 minute.

Slowly whisk in the milk and half and half. Mix in the pepper.

Cook for about 3 minutes, or until it starts to thicken. Remove from heat, and stir in Parmesan cheese.

Spread dough into roughly a 12 inch circle on prepared baking sheet. Spread white sauce over the dough. Top with chicken, red onions and cheese.

Bake for 17 minutes, or until the crust is golden, and the cheese is melted.

Remove from the oven, sprinkle with herbs. Cut and serve immediately.

Greek Chicken Gyros with Cucumber Tzatziki

 

Ingredients:

For the Chicken Marinade:

1 lb (450g) chicken breast, cut into strips

1 cup Greek yogurt

2 tablespoons olive oil

2 tablespoons lemon juice

3 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

For the Tzatziki Sauce:

1 cup Greek yogurt

1 cucumber, grated and excess water squeezed out

2 garlic cloves, minced

1 tablespoon lemon juice

1 tablespoon olive oil

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

Salt and pepper to taste

For the Gyros:

4 pita breads

1 cup cherry tomatoes, halved

1 red onion, thinly sliced

1 cup lettuce, shredded

Optional: Feta cheese, olives

Directions:

Marinate the Chicken:

In a bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.

Add the chicken strips and coat them thoroughly. Cover and refrigerate for at least 1-2 hours, or preferably overnight.

Prepare the Tzatziki Sauce:

In a medium bowl, combine the Greek yogurt, grated cucumber (make sure to squeeze out the excess water), garlic, lemon juice, olive oil, and dill.

Season with salt and pepper to taste. Mix well and refrigerate until ready to use.

Cook the Chicken:

Preheat a grill or skillet over medium-high heat.

Grill the marinated chicken strips for about 5-7 minutes on each side, or until fully cooked and slightly charred. Remove from heat and let the chicken rest.

Assemble the Gyros:

Warm the pita breads on a grill or in a skillet.

Place a few chicken strips in the center of each pita.

Add a generous dollop of tzatziki sauce, followed by cherry tomatoes, red onion slices, and shredded lettuce.

Top with feta cheese and olives, if desired.

Serve:

Fold the pita bread around the filling and serve immediately. Enjoy your delicious Greek chicken gyros!

Rotel Cream Cheese Sausage Balls ✨🧀

 

Ingredients:

1 pound ground sausage (hot or mild, depending on preference)

8 ounces cream cheese, softened

1 can (10 ounces) Rotel diced tomatoes and green chilies, drained well

2 cups shredded cheddar cheese

1 ½ cups Bisquick or another baking mix

Directions:

Preheat the Oven:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the Sausage Mixture:

In a large mixing bowl, combine the raw sausage, softened cream cheese, drained Rotel, shredded cheddar cheese, and Bisquick.

Mix thoroughly with a spoon or your hands until well combined.

Shape the Balls:

Roll the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.

Bake:

Bake in the preheated oven for 20-25 minutes, or until the sausage balls are golden brown and cooked through.

Serve:

Serve warm as a snack or appetizer. Pair with dipping sauces like ranch dressing or spicy mustard if desired.

Store Leftovers:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutritional Information:

Homemade Breakfast Sausage

 

Homemade Breakfast Sausage

Ingredients :

1 pound ground beef.

1 tablespoon salt.

1 teaspoon black pepper.

1 teaspoon ground sage.

1/2 teaspoon dried thyme.

1/2 teaspoon paprika.

1/4 teaspoon crushed red pepper flakes.

1/4 teaspoon garlic powder.

1/4 teaspoon onion powder.

1/4 teaspoon brown sugar.

1/4 cup cold water.

Directions :

Begin by skipping the grinding step if using pre-ground beef.

In a small mixing bowl, combine all seasonings: salt, black pepper, sage, thyme, paprika, crushed red pepper flakes, garlic powder, onion powder, and brown sugar.

Place the ground beef in a larger bowl and add the seasoning mixture, ensuring the meat is thoroughly seasoned.

Pour cold water into the seasoned beef, gently mixing to retain moisture and simplify formation.

Decide on patties or crumbles. For patties, divide the beef and shape into 1/2-inch thick portions.

Preheat a skillet on medium. Cook the prepared sausage, searing each side for about 4-5 minutes until golden brown and fully cooked.

Present hot alongside complementary breakfast items like eggs or pancakes.

Feel free to adjust spices to personal preference, experimenting with flavors like fennel or chili. For an alternative protein, substitute with turkey or chicken for a leaner choice.

Stir fried veggies in white sauce

 

Recipe

1 lb shrimp, peeled and deveined 

1 tsp cornstarch

1/2 tsp kosher salt

1/8 tsp black pepper

Vegetables

3 cups cabbage, cut into 2-3 inch pieces

1 head of broccoli, cut into bite sized pieces

2 small carrots, peeled and cut into 1/8 inch pieces

1 cup snow peas 

1 small red bell pepper, sliced 

5 garlic cloves, finely minced

1/2 tsp ginger, grated or finely minced

Sauce

1 1/2 cup low sodium chicken broth

2 tbsp shaoxing wine or mirin

1 tsp kosher salt

1 tsp sugar

1 tsp chicken bouillon 

Slurry

1 tbsp cornstarch

2 tbsp water

Cooking oil, I use avocado

Optional: 1 tsp sesame oil

Begin by prepping all of the veggies. Set aside.

For sauce: In a small bowl, combine chicken broth, shaoxing wine, salt, sugar, and chicken bouillon. Mix well and set aside.

Marinade the shrimp with cornstarch, salt and pepper. Mix well and set aside.

In a large pot or pan, bring enough water to fully submerge the vegetables to a boil. Blanch all of the veggies together for 30 to 45 seconds. Strain and soak in an ice bath or cold water to stop the cooking. Strain again to remove excess water.

In a large pan or wok, heat one to 2 tablespoons of cooking oil on high heat. Then add garlic and ginger to sauté for 10-20 seconds.

Add marinated shrimp and sauté for one to two minutes.

Pour in all of the sauce mixture. Bring to a boil and cook the shrimp through. Then stir in cornstarch slurry to thicken the sauce.

Add in all of the strained veggies.

Finish it off with a drizzle of sesame oil, optional. Toss everything together and enjoy!

Crock Pot Crack Potato Soup

 

Crock Pot Crack Potato Soup

Hearty Homestyle Crock Pot Potato Soup

Ingredients:

6 cups of diced potatoes, peeled

1 cup of shredded cheddar cheese

1/2 cup of cooked and crumbled bacon

1 packet of ranch seasoning mix

4 cups of chicken or vegetable broth

1 cup of heavy cream (or half-and-half for a lighter version)

Salt and pepper to taste

Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives

Directions:

Prepare the Potatoes: Peel and dice the potatoes into even-sized pieces to ensure uniform cooking.

Layer the Ingredients: In the crock pot, place the diced potatoes at the bottom. Sprinkle the ranch seasoning evenly over the potatoes. Add the shredded cheese and crumbled bacon on top.

Add the Broth: Pour the chicken or vegetable broth over the layered ingredients, ensuring that the liquid just covers them.

Cook the Soup: Cover the crock pot and set it to cook on low for 7-8 hours or on high for 4 hours. The soup is ready when the potatoes are tender and easily mashed.

Add Cream and Season: Once the potatoes are cooked, stir in the heavy cream. Season with salt and pepper to taste. For a smoother soup, you can use an immersion blender to puree the soup to your desired consistency.

Serve: Ladle the hot soup into bowls. Garnish with extra cheese, bacon bits, and chopped green onions or chives, if desired.

Best Scalloped Potatoes

 

Ingredients:

4cups thinly sliced potatoes

3tablespoons butter

3tablespoons flour

1 1⁄2cups milk

1teaspoon salt

1dash cayenne pepper

1cup grated sharp cheddar cheese

1⁄2cup grated cheese, to sprinkle on top

Directions:

In a small sauce pan, melt butter and blend in flour.

Let sit for a minute.

Add all of cold milk, stirring with a whisk.

Season with salt and cayenne.

Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

Reduce heat and stir in cheese.

Place a half of the sliced potatoes in a lightly greased one quart casserole dish.

Pour half of cheese sauce over potatoes.

Repeat with second layer of potatoes and cheese sauce.

Sprinkle the remaining cheese on top.

Top with some paprika for color.

Bake uncovered for about 1 hour at 350°F.