Loaded Baked Potato & Chicken Casserole

 

Loaded Baked Potato & Chicken Casserole

This Loaded Baked Potato And Chicken Casserole is a quick, simpler dinner in a baking dish incorporating pieces of juicy chicken & tender potatoes. This tasty dinner is like a traditional baked potato.

This recipe has been a HUGE hit with my family & friends. 

Ingredients :

• 1 kg of chicken breast
• 8 potatoes
• 1/3 cup olive oil
• 1 1/2 teaspoon of salt
• 1 TBS fresh ground pepper
• 1 TBS Paprika
• 2 TBS Garlic powder
• 6 TBS Hot Sauce
• {Toppings}
• 2 cups grated cheese
• 1 cup crumbled bacon
• 1 cup diced green onion

Instructions :

1. Preheat the oven to 500F
2. In a large bowl, mix the olive oil, salt, pepper, paprika, garlic powder, and hot sauce.
3. Cut the potatoes into cubes and add them to the bowl.
4. Spray a 9×13 dish with cooking spray.
5. Add the potatoes, and leave the excess sauce in the bowl.
6. Cook the potatoes for 45 minutes, stirring every 15 minutes.
7. Cut the chicken into cubes and add it to the bowl with the remaining sauce.
8. Mix cheese, bacon, and green onion in a small separate bowl.
9. Once the potatoes are cooked, add the uncooked marinated chicken.
10. Then spread the toppings on the chicken.
11. Bake for 15 minutes or until chicken is cooked.

ENJOY!!

 

PEPPERONI PIZZA CASSEROLE, how to make PEPPERONI PIZZA CASSEROLE, PEPPERONI PIZZA CASSEROLE near me.

PEPPERONI PIZZA CASSEROLE

When i check search in google about this recipe i found a lot of peaople looking for resturant or place where they can find and eat this PEPPERONI PIZZA CASSEROLE so i decid to give you this recipe, about how to make PEPPERONI PIZZA CASSEROLE quick and easy to make....

THE INGREDIENT LIST:

°12 oz. Pkg.Of Rotini.
°24 oz box. Of pizza sauce.
°1 cup diced pepperoni.
°½ cup whole pepperoni.
°2 ½ cups. Mozzarella cheese – grated.
°1 teaspoon of oregano – dried.

FOLLOW THE INSTRUCTIONS BELOW TO MAKE YOUR PEPPERONI PIZZA CASSEROLE:

Step One – Increase the temperature in the oven to 350 degrees F. Spray a pan with nonstick cooking spray, then set it aside while you prepare the rest of the ingredients.

Step Two – The next step is to prepare the pasta by cooking it according to the recommendations on the box.

Step Three – Drain, then return the liquid to the pan. Add pizza sauce, chopped pepperoni and 1½ cups of mozzarella cheese. After mixing, pour the contents into a casserole dish.

Step Four – To finish your dish, sprinkle the last cup of cheese on top. After that, top the pizza with whole slices of pepperoni and oregano.

Step Five – Bake for seven to ten minutes, or until the cheese has melted, whichever comes first. Remove from the oven and serve to Enjoy !

Peach Cobbler Cheesecake Cones

 

It's so hot outside you could fry an egg, as they say. Which means two things for our Southern palates: Extra ice in our sweet tea, and bring on the peach cobbler. Here, here, y'all.

While we're not traveling these days amid the coronavirus crisis, we've discovered a food truck that we're immediately adding to our must-visit list, NuNu's Sweet Soul Food, courtesy of website It's a Southern Thing. You can find the food truck at 708 Delaware Avenue in Fort Pierce, Florida, and the outlet reports that the peach cobbler is "so good diners are willing to drive hours for it." Based on the tantalizing photo, we can't say we're surprised. To further whet your appetite, yes, that's a mix of cheesecake and peach cobbler you see stuffed inside each ice cream cone.

Patricia Hearns is the chef-owner, and also works alongside her husband Robert and the couple's son, Levie Dixon who manages the operation, which includes a catering service and soon-to-open second location. The food truck is named in honor of Hearns' late son and attracts locals and visitors alike to come get a taste of the eclectic menu.

As for what you can expect? A quick perusal of their Facebook page reveals winning dishes like mac and cheese, fried okra, potato salad, sweet corn nuggets, oxtail, and more. For dessert, there's Strawberry Cheesecake Crunch, Red Velvet Cream Cake, Bread Pudding Cheesecake, and more, along with the aforementioned peach cobbler delight.

As one happy customer put it in his review, "There is absolutely no food anywhere as fantastic as this food made with love by some of the sweetest people in Fort Pierce."

Peach Cobbler Cheesecake Cones

Ingredients

• 1 lb peaches
• 2 cups heavy whipping cream
• 1/4 cup sugar
• 14 oz sweetened condensed milk
• 2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 3 graham crackers, crumbled

Kitchen Gadgets

• hand mixer
• small pot
• medium bowl
• large bowl
• bread baking dish

Directions

1. Peel, slice & cut all peaches into small chunks.Into smaller pot add cut peaches, sugar & ground cinnamon. Cook on stove on low heat for 8-10 minutes until peaches are soft. Once cooked place in fridge to cool.Into medium bowl add condensed milk and vanilla extract. Stir the two together until combined.
2. Set aside.Into large bowl add whipping cream. Using hand mixer blend the cream on medium-high speed until it turns into thick whip cream.Once whipped cream is created, transfer whipped cream into bowl with milk/vanilla mixture. Slowly fold the whipped cream in to combine.Into rectangular bread dish, add a layer of vanilla whipped cream. Next add 1/3 crumbled graham crackers & peaches. Repeat the process 2 more times.Once the ice cream is layered, place into freezer for 4-5 hours until set. After set, serve & enjoy!

 

Southern Style Collard Greens

With the dawn of every new year, there are some constants: fireworks, midnight kisses, watching the ball drop and heaps of collard greens. What? You don’t look forward to New Years Day JUST so that you can pile your plate with greens and eat them until you pass out?? Okay, so I guess that’s just me. Down South, we have a tradition: New Years Day= pork, blackeyed peas and collard greens. The blackeyed peas are supposed to represent luck and the greens represent money for your new year. The pork just represents pork being tasty. I look forward to this meal every year, even though it takes a bazillion hours to make because it’s amazing. I didn’t make it myself last year since I was on bed rest, but my mom did make it for me. Yay for moms!

 

Since it has come to my attention that there are a lot of people out there who think that they don’t like collard greens, I thought it would be fun to teach one and all how to make awesome Southern greens. I promise, if you think you don’t like them, you just haven’t eaten them cooked the RIGHT way. A lot of restaurants around here serve them, and, well, they’re not so good. It’s because they’re too bitter- they don’t know the secret: getting rid of the stalk and parboiling. My dad makes the best freaking collard greens on the planet, and he taught me how to do them, just like his mom taught him. And they’re darn good, y’all.

Southern Style Collard Greens

Collard greens are one of my favorite soul food side dishes.  This is an easy but time consuming recipe, but it’s definitely worth the trouble.  Enjoy!

• Prep Time 10 Minutes

• Cook Time 1 Hour 31 Minutes

• Total Time 1 Hour 41 Minutes

• Servings 12 servings

• Calories 141kcal

Ingredients

4 lbs collard greens cleaned and cut

1 lb bacon ends chopped

1 large onion diced

6 cups chicken broth

2 cups water

1 tsp seasoning salt

1/2 tsp ground black pepper

1 tsp minced garlic

1 large jalapeno pepper sliced

2-3 tbsp of white distilled vinegar

Instructions

1. Place the bacon ends in a pot, and place the pot over medium heat.
2. Brown the bacon then add in the diced onions, and cook until the onions start to sweat.
3. Add in the minced garlic,then cook for 1 minutes.
4. Pour in the chicken broth, and turn the heat up to high and let boil for 20 minutes.
5. Pour in the 2 cups of water, and turn the heat down to medium.
6. Start adding in the collard greens into the pot.
7. Once all of the greens are in the pot, sprinkle in the seasoning salt and ground black pepper.
8. Add in the sliced jalapeno, and the vinegar and stir the ingredients.
9. Cover the pot, and let simmer for 1 hour and 10 minutes over medium heat. Be sure to peak in and stir periodically.

Enjoy!!

Steak And Shrimp Hibachi

 

Steak and Shrimp Hibachi
Easy Shrimp Fried Rice Recipe,How to Make Chinese Fried Rice | Chinese Take Out Style Fried Rice Recipe

How to make shrimp fried rice, Chinese fried rice

Hibachi Recipe:

1 lb Shrimp, raw
1 pound of steak, top sirloin steak ( or any kind of steak you like)
1 ½ -2 cups of white rice, cooked (you can also get rice in a bag)
3 eggs
3 tablespoons Soy sauce
1 large zucchini, sliced
½ cup Frozen peas and carrots mix (optional)
1 sweet yellow onion, sliced
4 teaspoons of canola oil (veggie oil is ok)
Salt, pepper, garlic powder and onion powder to your liking
for the steak
Salt and pepper for the shrimp, veggies and rice – to your liking

Boil the rice according to the package instructions then set aside.

Slice ½ of the onion into thin bite size pieces then set
aside. Slice zucchini into coin sized pieces and then into even
smaller pieces then set aside.

Add a little cooking oil to the skillet on medium heat. Season
with salt/pepper to your liking. Add shrimp to hot skillet and cook on each side for about
2-3 minutes.Remove shrimp and set aside.

Add cooking oil to pan. Season the steak and add it to the
same skillet. Cook on each side for about 5-6 minutes or until done to
your liking.

Add cooking oil to pan and cook onions on medium heat.
Cook for about 1-2 minutes.Add the zucchini to the onions in the pan. Cook onions until translucent and until the zucchini is golden brown. Veggies should be tender, can take 7-10 minutes. Season with salt/pepper to your liking. (Let the zucchini
cook on each side and stay in the same place for a few minutes to brown it)

Add cooking oil to the skillet on medium heat and add 3 raw
eggs. Scramble the eggs until done and then add frozen veggies.
Cook for about 2-3 minutes. Add rice to the skillet and mix ingredients thoroughly.

Add soy sauce (and any other seasonings you like) and stir
again.

Add a few chopped or whole shrimp to the rice if you like
and set aside.

Chop the steak into bite sized square pieces and set aside.

Add the rice to a plate. Followed by adding the veggies,
steak and shrimp.

Serve with yummy sauce.

Yum Sauce Recipe:
1-1/4 cup mayonnaise
1-1/2 teaspoon tomato paste
1/2 teaspoon garlic powder, ground
1/8 teaspoon onion powder, ground
1/8 teaspoon Black Pepper, ground
1 tablespoon butter, melted
1 teaspoon powdered sugar
1/2 teaspoon paprika, ground
1 pinch of salt
1/8 cup water
Optional-2 drops of Tabasco Sauce

Add all the ingredients in a bowl and mix well. Refrigerate the sauce for a few hours to allow all the flavors to marinate together.

Fried Potatoes and Onions/Peppers with Smoked Sausage

 

We have a local Polish store where they make their own sausages, smoke their meat themselves and have the most incredible multigrain bread. That’s where I stocked up on the sausage for this dinner. I also added bell pepper, mushrooms, onions, garlic, and herbs. After testing out this recipe a few times, I am finally posting it for all of you. It’s the perfect dinner with lots of hearty autumn flavors.

Ingredients

2 lbs baby red potatoes (you can also use regular red potatoes or gold potatoes), cut into 1 – 1 1/2 inch pieces

1 onion, sliced into thick half circles

1 red bell pepper, cut into 1-inch pieces

8 oz smoked sausage or kielbasa (I use smoked Polish kielbasa), cut into 1-inch pieces

8 oz fresh mushrooms (baby Bella, white button, etc.), cut in half or quarters

1/4 cup olive oil

4 garlic cloves, minced

1 teaspoon fresh thyme

1 Tablespoon spice/ dry herbs blend

salt, ground black pepper

fresh herbs, minced (parsley, thyme, chives, dill, etc)

Instructions

Preheat the oven to 475 degrees Fahrenheit (I used the convection setting on my oven, although if you don’t have that option, it will still work.). Place a large rimmed baking sheet into the oven at the same time, so that it heats up while you are prepping all the ingredients.
Scrub the potatoes really well and cut them into 1 – 1½ inch pieces. Place them into a medium pot, and fill it with water, so that the water is just barely covering the potatoes. Bring it to a boil, reduce to a simmer and cook for about 5 minutes, covered, just until the potatoes are halfway cooked through. Drain the potatoes.

Meanwhile, cut the mushrooms in half or in quarters if they are very large. Slice the onions into thick half circles. Cut the bell pepper into 1-inch pieces, and slice the sausage into 1-inch pieces.
In a large bowl, combine the onion, bell pepper, mushrooms, olive oil, minced garlic cloves, fresh thyme salt, freshly ground black pepper and a mixture of dry herbs.
When the potatoes are halfway cooked, gently toss them with the mushroom and pepper mixture, along with the sausage.
Take out the searingly hot baking sheet from the oven and quickly spread everything out in one layer.
Roast in the preheated oven, uncovered, for 20-30 minutes, until the vegetables are all cooked through and golden brown, turning everything over halfway through cooking. You can broil the dish during the last few minutes of cooking to give it extra brownness and a slight char.

Garnish with fresh herbs, such as parsley, thyme, chives, dill, etc.

Make Ahead: Prep all the ingredients, without placing them onto the baking sheet. Store in the refrigerator up to 2 days. When you are ready to serve, preheat the oven with the rimmed baking sheet in it and then proceed with the rest of the steps.

Notes

You can use any cooked sausage that you like. I buy my sausage from a local Polish store, where they make their own sausage. It is SO delicious. The sausage that I used this time had a really smoky flavor, so it gave that same smoky flavor to the rest of the vegetables. However, you can use any kind of sausage that you prefer.

This mix will make your house smell amazing

 

There is nothing more satisfying than a lodging with a stunning fragrance all over.Although not many people know about it, the smell affects our mood.Therefore, if you need to relax, there must be a lot of scent in your home.

However, if the smell in our house is ugly and strong, it will make us feel uncomfortable.Unfortunately, we often don’t have good spirits at home.For example, after chopping onions, there is no way to get rid of the unpleasant smell. In order to get rid of the smell, housewives buy air fresheners, which cover the smell easier.But while its effect wears off, the smell appears again.

Fortunately, in this article, we will show you a way to make a stronger herbal flavor from air fresheners. You spray your home with it and the satisfying smell will last for a long period of time.Even your visitors will love it.It is very easy to prepare and the main ingredients of this fragrance are not too expensive.

Follow the commands below to assemble it the right way.

Natural flavor recipe

You will want these components:

 Ingredients :

° 1 tsp baking soda

° 3 c lukewarm water

° 3 tsp softener

 Methods :

Put 3 tablespoons of material softener into a spray bottle.

 Next, put 3 cups of lukewarm water inside the bottle.Finally, place a tablespoon of baking soda next to the bottle.Shake the bottle gently until all ingredients are well mixed.

Sprinkle aggregates all over your home .

Taco Cornbread Casserole

The history of Taco:

Jeffrey M. Pilcher, professor of history at the University of Minnesota, has traveled around the world eating tacos. For the past 20 years, he has investigated the history, politics and evolution of Mexican food, including how Mexican silver miners likely invented the taco, how Mexican Americans in the Southwest reinvented it, and how businessman Glen Bell mass-marketed it to Anglo palates via the crunchy Taco Bell shell. Pilcher is author and editor, respectively, of the forthcoming Planet Taco: A Global History of Mexican Food (Oxford University Press) and The Oxford Handbook of Food History. His previous books include The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917 and Que vivan los tamales! Food and the Making of Mexican Identity.

To where have you traced the birth of the taco? And what about the origin of the word itself?

The origins of the taco are really unknown. My theory is that it dates from the 18th century and the silver mines in Mexico, because in those mines the word “taco” referred to the little charges they would use to excavate the ore. These were pieces of paper that they would wrap around gunpowder and insert into the holes they carved in the rock face. When you think about it, a chicken taquito with a good hot sauce is really a lot like a stick of dynamite. The first references [to the taco] in any sort of archive or dictionary come from the end of the 19th century. And one of the first types of tacos described is called tacos de minero—miner’s tacos. So the taco is not necessarily this age-old cultural expression; it’s not a food that goes back to time immemorial.

 Taco Cornbread Casserole comes together in under one hour for a feast filled with the flavors of zesty Mexican spices, assorted melty cheeses, and fresh lettuce and tomato. This recipe is guaranteed to spice up your weekly meal routine and get the whole family excited about dinner again. Serve this recipe as is with salsa and sour cream to garnish or a pitcher of margaritas to make this dish a real party.

You’ll Need:
1 package of cornbread/muffin mix.
3 cups of cooked taco seasoned meat.
1 (8 oz) cup of light sour cream.
1 cup of colby jack, cheddar or mexican cheese, shredded and divided.
½ cup of chopped onion.
1 medium chopped tomato.
1 cup of shredded lettuce.
How to:
Prepare the cornbread in a large bowl according to the package instructions then spread it in an 8×8 sprayed pan.
In a preheated oven to 350°, bake the cornbread for 20 minutes.
In a bowl, mix together the sour cream, ¾ cup of cheese and onion.
Spread the meat over the cornbread then top with the creamy mixture.
Bake for 15 more minutes then sprinkle with tomato, lettuce and ¼ cup of cheese.
Voila!
Simple, easy and cheesy! This is a whole meal! You don’t need any side dishes or salads. This will do. Give it a shot, it’s worth it.

ENJOY!

3 Cheese & Bacon Campfire Potatoes

 

FUN FACTS ABOUT BACON

Bacon is one of the most popular meats in the US, eaten forbreakfast, lunch, dinner…and yes, even dessert. And it’s been popular for aquite a while: The earliest records of bacon date back to 1500 B.C! Here are some other fun facts about America’s favorite
salted and cured pork:

1. The word bacon means “meat from the back of an
   animal.”  
2. Americans spend more than $4 billion annually on bacon.
3. Bacon dates back at least 3,500 years. The Chinese were the first to cook salted pork bellies. The salt preserved the meat so it could be eaten all year.
4. During World War II, Americans were urged to save bacon fat so it could be used in the manufacture of bombs. (It was used to make glycerol, an ingredient in explosives.)
5. If you’re average, you’ll eat 18 pounds of bacon this year.
6. Three bacon products you can’t eat: Bacon-Scented Bath & Shower Soap; Bacon Strips Adhesive Bandages (Band-Aids that look like strips of bacon); and the Bacon Surfing Cat Clock (a clock with a picture of a cat surfing on a piece of bacon…in space).
7. Kevin Bacon’s favorite sandwich is the BLAST—bacon, lettuce, avocado, smoked salmon, and tomato. (He claims he invented it.)
8. Bacon has been called the food most likely to convince vegetarians to eat meat.
9. Bacon has a compound that produces a pleasing neurochemical response. Result: bacon is addictive.
10. U.S. bacon sales fell sharply in the 1980s because of a lean-meat craze. What turned it around? The bacon cheeseburger. The first one debuted at Hardee’s in 1992. Once it became clear that people were more willing to eat bacon when they went out, restaurants started adding it to everything…and started the modern bacon craze.
11. First recorded death by bacon: In 1543, an English servant named Elizabeth Browne was warming herself by a fire when she was crushed by four sides of uncooked bacon that had fallen from a hook.
12. American bacon is made from the pork belly, which
    accounts for its trademark streaks of fat. European and Canadian bacon are
    still made from the back meat of a pig, which is considerably leaner.  

Ingredients

• 3 medium red potatoes cut into 1-inch cubes
• 1 medium onion, chopped
• salt
• pepper
• 1 tablespoon butter
• 8 oz shredded cheese, we used a colby, monterey, cheddar blend
• 1/2 cup crumbled cooked bacon

Instructions

1. Create your foil packets with a double thickness of heavy-duty aluminum foil (about 18 in. square).
2. Spray foil with non stick spray or grease with olive oil
3. Put 1/2 of potatoes in the middle of each foil packet
4. Dot with Butter
5. Sprinkle with Onion
6. Add Salt and Pepper.
7. Fold foil around potato mixture and seal tightly.
8. Grill, covered, over medium heat for 12-15 minutes on each side or until potatoes are tender.
9. Carefully open foil so you don’t steam yourself.
10. Sprinkle the bacon and cheeses over potato mixture.
11. Grill 3-5 minutes longer or until cheese is melted.
12. Open foil with caution, so steam can escape.

ENJOY!