Appetizers

Prep Time: 1 hr | Cook Time: 30 mins | Total Time: 1 hr 30 mins | Yield: 12 Servings

These heavenly treats are the best! Oh, man, you are so in for a treat! Give this recipe a try now and I promise you that it will be worth all your time and efforts! Invite your friends over and surprise them with these Chicken Tacos! Have a great day, friends. Enjoy!

Ingredients:

For the Brine:

2 lbs chicken breast tenderloins
1 c buttermilk
1 tsp salt
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp garlic powder

For the Breading:

1 1/2 c all-purpose flour
1 tbsp chilli powder
1 tbsp cumin
1/2 tbsp baking powder
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp oregano
1/4 c buttermilk
Oil, for frying

For the Avocado Buttermilk Ranch

1 Haas avocado, halved, pitted, and peeled
1 1/4 c buttermilk
1 tsp apple cider vinegar
2 cloves garlic, minced
1/4 c chopped fresh chives
1/4 c chopped fresh dill
1/4 c chopped fresh parsley
Kosher salt and black pepper, to taste

To serve the Tacos:

24 corn tortillas, toasted
1 c chopped lettuce
1/3 c chopped fresh cilantro

Directions:

1. Add the chicken tenderloins and all the brine ingredients into a large mixing bowl. Toss until the chicken tenderloins are well coated.

2. Cover the bowl and place it inside the fridge to brine for about 4 hours or overnight. (Preferably overnight.)

3. In another mixing bowl, add the chilli powder, flour, baking powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper. Stir until well mixed.

4. Add the buttermilk and stir until well combined.

5. Line with aluminium foil on a baking sheet.

6. Remove the chicken from the brine solution, then put them into the breading. Coat them well. Make sure to do this in batches.

7. Arrange the chicken tenders onto the prepared baking sheet.

8. Add avocado into a large mixing bowl, then mash.

9. Add the rest of the ranch ingredients and whisk until well mixed.

10. Line with paper towels another baking sheet.

11. Place a Dutch oven on the stove and turn the heat to high.

12. Add oil and allow it to become hot.

13. Add the chicken tenders in batches and cook for about 3 minutes or until they turn golden brown.

14. Remove from the pot onto a clean plate lined with paper towels to drain any excess oil.

15. Repeat the process to the rest of the chicken tenders.

16. Serve hot with the toasted tortillas, lettuce, avocado buttermilk ranch, and fresh cilantro. Enjoy!

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yield: 4 Servings

This recipe has always been a part of my family since I was a little kid. I remember my Grandma used to make this all the time! I was always a keen observer of her greatness. I am so glad that she taught me this because now, I get to share it with you as well! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Feel free to add more ingredients if you prefer. Have a great day, friends. Enjoy!

Ingredients:

1 1/2 lb Certified Angus Beef ® ground beef, 80/20 lean
1/2 c mayonnaise
1 tbsp yellow mustard
1 tbsp grated yellow onion
2 tsp hot sauce
1 tsp Worcestershire sauce
4 white hamburger buns
2 tbsp butter, room temperature
1 1/2 tsp kosher salt
1/2 tsp pepper
4 slices American cheese
2 c shredded iceberg lettuce
8 slices vine-ripe tomatoes

Directions:

1. Form 8 even balls out of the ground beef. Place them inside the fridge.

2. Add mustard, mayonnaise, hot sauce, grated onion, and Worcestershire sauce into a mixing bowl. Stir until well combined, then place it inside the fridge.

3. Place a large cast-iron pan on the stove and turn the heat to medium.

4. Add the buns and heat until just toasted. Remove and place them onto a clean plate.

5. Season the balls with salt and pepper.

6. Place the balls into the pan and use a spatula to flatten them out. Sear each side for about 2 minutes or until brown.

7. Add a slice of cheese over four patties. Allow the cheese to melt.

8. Remove from the heat.

9. Arrange the burgers to your liking. Enjoy!

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

Prep Time: 5 mins | Cook Time: 3 hrs | Total Time: 3 hrs 5 mins | Yield: 8 Sandwiches

These heavenly treats will surely make your day extra special! I am so glad that I gave this recipe a try because I never would have tasted perfection! Oh, man, you are so in for a treat! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! By the way, as perfect as this recipe is, feel free to add more ingredients if you prefer. I am sure that you can do a lot to make this very simple recipe even better. My only advice to you is to be very generous with the amount of cheese that you are going to add. Just do it and thank me later! Have the most beautiful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

3 chicken breasts boneless skinless
16 oz cream cheese 2 boxes
1 packet ranch seasoning
1 c cheddar cheese
1 tsp garlic powder
8 slices bacon crumbled
8 slices cheddar cheese
8 hoagie rolls

Directions:

1. In a slow add the chicken breasts, ranch seasoning, cream cheese, garlic powder, and cheddar cheese. Stir until just mixed.

2. Cover the slow cooker and cook for about 8 hours on a low setting or 4 hours on a high setting.

3. Prepare the hoagie rolls, then toast them.

4. Top each roll with the chicken mixture.

5. Garnish each with crumbled bacon and a generous amount of cheddar cheese.

6. Serve and enjoy!

Nutrition Facts:

Yield: 8 sandwiches, Amount per serving: Calories: 508g | Carbohydrates: 3g | Protein: 33g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 163mg | Sodium: 846mg | Potassium: 533mg | Sugar: 1g | Vitamin A: 935g | Vitamin C: 1g | Calcium: 164g | Iron: 1g

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

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

These heavenly treats are the best! Serve these Cheesy Potato Pancakes for breakfast and you have yourself a meal to remember! Oh, man, you are so in for a treat! Feel free to add more ingredients if you prefer. I am sure that you can do a lot to take this recipe to the next level. Have a great day, friends. Enjoy!

Ingredients:

4 c mashed potatoes *
2 c shredded mozzarella cheese (8 ounces)
1 large Egg
1/4 c all-purpose flour or up to 1/2 c flour for creamier potatoes
2 1/2 tablespoons chives chopped
1/2 c plain bread crumbs
2 tablespoons Light Olive oil or Canola oil to sauté
Sour cream to serve

Directions:

For the Mashed Potatoes:

1. Add water to fill a 5-quart pot.

2. Add the prepared potatoes and 1 tablespoon of salt.

3. Turn the heat to high and allow the water to boil. Cook the potatoes until fork-tender.

4. Drain the potatoes, then put them into a large mixing bowl.

5. Add about 4 tablespoons of butter, then mash until well combined.

For the Mashed Potato Pancakes:

1. Add 2 cups of mozzarella cheese, 1 large egg, 4 cups of mashed potatoes, 2 tablespoons of chopped chives, and 1/4 cup of flour into a large mixing bowl. Mash everything until well combined. Add more flour if needed.

2. Form 1/3-inch thick patties out of the mixture.

3. Coat each patty with bread crumbs.

4. Repeat the process to the rest of the ingredients until all the patties are arranged onto a wire rack.

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

6. Add oil and allow it to become hot.

7. Add the patties in batches and cook each side for about 4 minutes or until they turn golden brown.

8. Repeat the process to the rest of the patties.

9. Serve and enjoy!

Nutrition Facts:

Calories 270 | Calories from Fat 90 | Fat 10g 15% | Saturated Fat 4g 25% | Cholesterol 42mg 14% | Sodium 264mg 11% | Potassium 371mg 11% | Carbohydrates 32g 11% | Fiber 2g 8% | Sugar 1g 1% | Protein 10g 20% | Vitamin A 260IU 5% | Vitamin C 24.8mg 30% | Calcium 165mg 17% | Iron 1.1mg 6%

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 12 Servings

These heavenly treats will surely bring a big smile to your face today! A big thanks to my dear friend, Abby, for this spectacular recipe! I am so glad that I gave it a try because I never would have tasted perfection! Oh, man, you are so in for a treat! As awesome as this recipe is, feel free to add more ingredients and tweak it to your liking. These broccoli Cheese Bites will restore your faith in vegetables if you are not a huge fan of them. My only advice to you is to be very generous with the amount of cheese that you are going to add. Just do it and thank me later! Have the most beautiful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

2 c broccoli, cooked and chopped
1 c cheddar cheese
12 Ritz crackers, crumbled
1 Egg

Directions:

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

2. Apply cooking spray in a muffin tin.

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

4. Add the broccoli and cook for a few minutes. Drain and rinse with cold water to stop the cooking process.

5. In a food processor, add the cooked broccoli, Ritz crackers, and egg. Pulse until well mixed.

6. Fill the muffin tin with the mixture.

7. Sprinkle Ritz crackers over.

8. Place it inside the preheated oven and bake for about 15 minutes or until the top turns golden brown.

9. Remove from the oven and allow it to cool at room temperature.

10. Serve warm and enjoy!

Nutrition Facts:

Calories: 63kcal | Carbohydrates: 3g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 95mg | Potassium: 65mg | Vitamin A: 210IU | Vitamin C: 13.5mg | Calcium: 82mg | Iron: 0.4mg

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 12 Servings

This incredible dish will surely make your day extra special! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Invite your friends over. I know that they are going to love it! Have a wonderful day, friends. Enjoy!

Ingredients:

½ lb bacon cooked and crumbled
2 pkg of cream cheese (8 oz each) softened
¼ c sour cream
¼ c mayo
½ tsp garlic powder
7 jalapenos seeded and chopped
1 c shredded cheddar divided
½ c shredded mozzarella
½ c freshly grated Parmesan
¼ c sliced green onions (about 2-3 sliced)

Directions:

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

2. Add cream cheese, sour cream, garlic powder, and mayonnaise into a large mixing bowl. Stir everything until well combined.

3. Set aside 1 tbsp of bacon for later use.

4. Add the remaining bacon into the bowl with the cream cheese mixture.

5. Add mozzarella cheese, Parmesan cheese, cheddar cheese, green onions, and 3/4 of the jalapenos. Stir until well combined.

6. Transfer the mixture into a heat-proof baking dish and spread it evenly.

7. Sprinkle the reserved bacon, cheese, and jalapenos over.

8. Place it inside the preheated oven and bake for about 20 minutes or until the cheese has melted completely.

9. Remove from the oven and allow it to cool for a few minutes at room temperature.

10. Serve warm and enjoy!

Notes:

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

Nutrition Facts:

Serving: 1serving | Calories: 321kcal | Carbohydrates: 3g | Protein: 10g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 435mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 812IU | Vitamin C: 10mg | Calcium: 187mg | Iron: 1mg

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 4 Servings

Hello, there! I hope you are all doing well today. This recipe I am sharing with you today is one of my favourites! These luscious Potato Wedges will surely bring a big smile to your face today. Try this recipe now and prepare to be amazed. Enjoy!

Ingredients:

4-6 russet potatoes
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
½ tsp freshly ground black pepper
½ tsp paprika
3 tbsp olive oil

Directions:

1. Prepare the oven and preheat to 200 degrees C or 400 degrees F.

2. Line with parchment paper a large baking sheet.

3. Slice the potatoes into two, then slice each half into 6 small cuts.

4. In a large mixing bowl with water, the potato slice. Cover and allow them to soak for about 15 minutes to an hour.

5. Drain and use paper towels to pat dry the potato slices.

6. Transfer the wedges inside a resealable bag.

7. Meanwhile, add onion powder, garlic powder, paprika, salt, and pepper into a mixing bowl. Stir until well mixed.

8. In the bag with the wedges, add the spice mix and olive oil. Seal and shake the bag until the wedges are well coated.

9. Transfer the wedges onto the prepared baking sheet and spread them evenly.

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

11. Turn them over and bake the other sides for another 30 minutes or until done.

12. Remove from the oven and allow them to cool for a few minutes at room temperature.

13. Serve with your preferred dipping sauce. Enjoy!

Nutrition Facts:

Calories: 271kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 594mg | Potassium: 916mg | Fiber: 3g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 12.4mg | Calcium: 32mg | Iron: 2mg

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 3 Servings

I love everything about this recipe! From the very minimal set of ingredients to the directions! One bite of these wedges will surely satisfy all your cravings today, I’m telling you! Oh, man, you are so in for a treat! Feel free to add more ingredients if you prefer. I am sure that you can do a lot to make this recipe even better! Have a wonderful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

Roasted pumpkin

750 g/ 26.5 ounces Hokkaido pumpkin, one small
2 garlic cloves
1 tsp ground cumin
½ tsp ground coriander
1 tsp hot paprika powder
½ tsp turmeric powder
3-4 tbsp olive oil
salt and pepper to taste

Yoghurt Tahini Dip:

150 g/ 5.3 ounces/ about 2/3 c Greek yoghurt
1 tbsp tahini
1 tsp za’atar
1 garlic clove
lemon juice, to taste
fine sea salt
pepper

Directions:

1. Prepare the oven and preheat to 400 degrees F or 200 degrees C.

2. Prepare the Hokkaido pumpkin. Wash and use paper towels to pat them dry.

3. Slice the prepared pumpkin into small cuts.

4. Place the slices into a mixing bowl.

5. In another mixing bowl, add the spices and garlic. Stir until well mixed.

6. Add the olive oil, salt, and pepper. Stir until well blended.

7. Transfer the mixture into the bowl with the pumpkin wedges. Use your hands to mix everything until well coated.

8. Transfer everything into a baking dish and spread it evenly.

9. Place it inside the preheated oven and roast for about 30 minutes or until the wedges are soft.

10. Serve immediately with the tahini dip. Enjoy!

To Make the Tahini Dip:

1. In a mixing bowl, add the tahini, Greek yoghurt, za’atar, grated garlic, lemon juice, salt, and pepper. Stir until well combined.

Nutrition Facts:

Amount Per Serving: CALORIES: 386 | TOTAL FAT: 27g | SATURATED FAT: 4g | TRANS FAT: 0g | UNSATURATED FAT: 22g | CHOLESTEROL: 6mg | SODIUM: 467mg | CARBOHYDRATES: 28g | FIBER: 5g | SUGAR: 13g | PROTEIN: 13g

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 12 Servings

If you are looking for a new and easy recipe to try today, then this is it! These heavenly treats will bring a big smile to your face today, for sure! My only advice to you is to be very generous with the amount of cheese that you are going to add. Just do it and thank me later! Have a great day, friends. Enjoy!

Ingredients:

1 15-ounces pkg 12-count potato rolls (i.e., Martin’s)
1 pound thinly sliced deli chicken
8 slices bacon cooked and crumbled
12 slices Colby Jack cheese
⅓ c prepared Ranch salad dressing
½ c butter
1 tablespoon chopped fresh chives
1 teaspoon garlic salt
½ teaspoon onion powder
2 tablespoons grated Parmesan cheese

Directions:

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

2. Line with parchment paper a large baking sheet.

3. Run a serrated knife in the centre of the potato rolls.

4. Arrange the bottom part of the rolls on a pan. Set aside the top parts.

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

6. Add the butter and allow it to melt.

7. Add the garlic salt, onion powder, and chives. Stir until well blended.

8. Brush each bottom of the rolls with 1/3 of the butter mixture.

9. Place 1/2 of the cheese onto the bottom part.

10. Spread the bacon and chicken on top.

11. Spread the Ranch dressing on top.

12. Spread the rest of the cheese on top.

13. Brush each potato with the butter mixture.

14. Put the top parts of the potatoes over the cheese.

15. Sprinkle a generous amount of Parmesan cheese on top.

16. Cover the rolls with aluminium foil.

17. Place it inside the preheated oven and bake for about 20 minutes.

18. Remove the foil cover and bake for another 10 minutes or until done.

19. Remove from the oven and slice it into even cuts.

20. Serve hot and enjoy!

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!