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PULLED PORK PASTRY PUFFS

by Sheryl
written by Sheryl

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 18 puffs

This pulled pork puff pastry is made with just four simple ingredients. Super delicious and the perfect make-ahead party appetizer. This smoky pulled pork puff pastry is also a great easy and quick lunch or dinner. Serve this pulled pork puff pastry with extra BBQ sauce or ranch for dipping. This also pairs well with coleslaw.

For an easier and faster meal or appetizer, you can whip this pulled pork puff pastry up in advance and store it in the freezer, unbaked, until ready to serve.

Ingredients

1 egg, beaten
¾ lb pulled pork
1 (17.3 ounces) package of puff pastry, defrosted
¾ c. BBQ sauce
1 tablespoon water
1¼ c. shredded cheddar cheese

HOW TO MAKE PULLED PORK PASTRY PUFFS

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using parchment paper, line baking sheets, and set aside.

Step 2: After unfolding the pastry sheets, cut each into 9 squares.

Step 3: Combine the pulled pork with BBQ sauce. Down the middle of the pastry squares, arrange the pulled pork and cheese. Over the filling, fold two opposite corners of each square. To seal, press the edges. Then, place it on the prepared baking sheet.

Step 4: Whisk the eggs and water. With the egg wash, brush each pastry. Place in the preheated oven and bake for about 15 to 18 minutes or until the puffs are golden brown.

Step 5: Remove from the oven when done and serve the pulled pork pastry puffs warm or at room temperature. Enjoy!

Notes:

You can prep and assemble the pastry puffs before brushing them with the egg wash, then freeze, them unbaked.

When ready to serve, slightly thaw the frozen pastry puffs, then brush with egg wash and bake as instructed in the recipe.

You can use a toothpick to keep the ends together when baking.

For this recipe, you can use pulled pork sauce and skip the BBQ sauce.

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All RecipesBreakfastDinnerLunch

Ham and Cheese Puffs

by Sheryl
written by Sheryl

PREP TIME: 15 mins | COOK TIME: 20 mins | TOTAL TIME: 35 mins | SERVINGS: 8

I love these ham and cheese puffs! Flaky and buttery puff pastry housed a mixture of delicious hot ham, melty Swiss cheese, and fresh spinach. These delightful ham and cheese puffs are perfect to serve for breakfast, lunch, or dinner.

Ingredients

2 c. cooked ham, diced
2 tbsp unsalted butter
1½ c. Swiss cheese, grated and divided
2 tbsp all-purpose flour
1 c. whole milk, room temperature
¼ tsp pepper
2 c. fresh spinach
1 large egg white, lightly beaten
¼ tsp kosher salt
2 sheets frozen puff pastry, thawed according to package directions

How to make Ham and Cheese Puffs

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using parchment paper, line a large baking sheet and set aside.

Step 2: Into 5-inch (13cm) squares, cut the puff pastry sheets. Place in the fridge.

Step 3: In a saucepan, melt the butter over medium heat. Once melted, add the flour and salt. Cook for about a minute, stirring often. Then, gradually pour in the milk until smooth and boiling, stirring constantly.

Step 4: Adjust the heat to low and let the mixture simmer until it starts to thicken, stirring often.

Step 5: Into the pan, add the spinach and continue to cook for another minute until wilted. Then, add the ham along with 1 c of Swiss cheese. Stir well, then take the pan off the heat and set aside.

Step 6: On the prepared baking sheet, evenly arrange the puff pastry squares. On top, place a heaping spoonful of ham and cheese mixture, then sprinkle with grated cheese.

Step 7: To form a smaller square, fold the corners up onto the top.

Step 8: Using the egg wash, brush the pastry, coating all sides. Place in the preheated oven and bake for about 18 to 20 minutes or until golden and puffed.

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All RecipesBreakfastLunch

Classic Quiche Lorraine Recipe

by Sheryl
written by Sheryl

Prep Time: 2 hrs | Cook Time: 50 mines | Total Time: 2 hrs 50 mins | Servings: 8 slices of quiche

This Classic Quiche Lorraine is an amazing dish with a flaky pastry crust filled with savory egg custard, bacon, and tons of cheese! This recipe also is pretty versatile. Enjoy this quiche for breakfast or brunch and serve it hot or cold.

Ingredients

Classic Quiche Lorraine Tart:

1/2 yellow onion, diced
1 pie crust, (1 frozen crust, or 1/2 recipe for double pie crust)
1/2 pound thin strips of bacon, chopped into 1/2” pieces
1 c. shredded cheese, (I used sharp white cheddar, but Gruyere is classic)
4 eggs, large
1/4 teaspoon smoked paprika
1 3/4 c. half and half, (or equal parts whole milk and heavy cream)
1/8 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, finely ground

For brushing the inside of the tart:

1 egg white

How to Make Classic Quiche Lorraine

Prepare the Pie Crust:

Step 1: Ready the homemade pie crust and chill. For this recipe, you can also use store-bought pie crust. On a lightly floured surface or between two pieces of parchment paper, roll out 1 pie crust to 12 inches. Into the tart pan, press the pastry dough with your fingers to shape it into the pan. Place in the freezer for about 30 minutes.

Step 2: Prepare the oven. Preheat it to 350 degrees F, positioning the oven rack in the middle.

Pre-Bake the Crust:

Step 3: For this recipe, you can use a store-bought crust. Follow the package directions to pre-bake the pie crust. Or take the prepared pastry tart out of the freezer. Using a fork, poke the bottom about every inch or so. Place the tart in parchment paper or foil, letting the ends stick out a few inches above the tart edge.

Step 4: Place a tart pan with a removable bottom (if using) on a rimmed baking sheet. With the pie weights, fill the inside of the rimmed baking sheet to about 3/4 full. Put in the preheated oven and bake blind-bake the crust for about 35 to 40 minutes or until the tart is lightly golden and almost completely baked. Take it out of the oven when done and remove the pie weights and parchment.

Step 5: With the whisked egg white, brush the inside of the baked tart.

Savory Egg Filling:

Step 6: In the meantime, preheat a large skillet over medium heat. Once hot, add the chopped bacon and cook while stirring occasionally until the fat is rendered and the bacon is crisp. Into another dish, transfer the bacon when done.

Step 7: In the now-empty skillet with the bacon grease, saute the onions until golden. Transfer the cooked onions to the dish with the bacon.

Step 8: Whisk the eggs in a large bowl. Add 1 3/4 c half and half, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika, and 1/8 tsp of nutmeg. To incorporate a little bit of air into the custard, whisk everything for about a minute. Then, whisk in the cheese along with the prepared bacon and onion.

Step 9: Into the prepared crust, pour the filling.

Bake the Quiche Lorraine:

Step 10: Place the quiche in the preheated oven and bake for about 50 minutes or until a knife inserted in the center of the quiche comes out clean and the middle jiggles slightly.

Step 11: Take the quiche out of the oven when done and let it cool for a little before serving. If desired, garnish the quiche with some parsley.

Notes:

For this recipe, you can also use an 8 x 1 3/4-inch tart pan with a removable bottom. Also, an 8-inch round, 1 3/4-inch tall pie pan is a great option.

Feel free to use dried beans, rice, and dried peas if you do not have ceramic pie weights.

Nutrition Facts:

Amount Per Serving: Calories 363C, Calories from Fat 252, Fat 28g43%, Saturated Fat 12g75%, Cholesterol 131mg44%, Sodium 567mg25%, Potassium 203mg6%, Carbohydrates 14g5%, Fiber 1g4%, Sugar 1g1%, Protein 13g26%, Vitamin A 442IU9%, Vitamin C 1mg1%, Calcium 146mg15%, Iron 1mg6%

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All RecipesDinnerLunch

Creamy Chicken Crunch Casserole

by Sheryl
written by Sheryl

Prep time: 5 mins | Cook time: 30 mins | Serves: 6

I love this casserole. It is super easy to make with a combination of rice and broccoli. A healthy dinner option is excellent for a family weeknight meal. The creamy noodle base is topped with crunchy fried onion. This casserole is more than what you would expect!

To make this Creamy Chicken Crunch Casserole, all you need are just a few simple ingredients. For this recipe, I use leftover chicken. It is amazing how a simple dish made with pantry ingredients would end up super good!

This Creamy Chicken Crunch Casserole is one of my guilty pleasures. This has the perfect contrast of tender and creamy casserole topped with crunchy fried onions. I serve this casserole by itself, but you can pair it with a simple side salad and some crusty bread. Enjoy a savory and creamy dinner with this easy recipe any time!

INGREDIENTS

1 (10.5 ounces) can cream of chicken soup
2 c. chicken, cooked and shredded
1 c. sour cream
1 tsp garlic powder
8 ounces egg noodles
1 1/2 c. French fried onions
1 c. cheddar cheese, grated and divided

How to make Creamy Chicken Crunch Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a nonstick spray, grease a 10-inch square baking dish.

Step 2: Following the package directions, cook the noodles. Drain when done and transfer the cooked noodles to a large bowl.

Step 3: Into the noodles, add the chicken, sour cream, soup, garlic powder, and cheese. Toss well.

Step 4: Into the prepared baking dish, pour the mixture. Place in the preheated oven and bake for about 25 minutes until golden brown and bubbly.

Step 5: Remove the casserole from the oven and top it with the fried onions. Resume baking for another 5 to 10 minutes until browned.

Step 6: When done, take the casserole out of the oven and allow it to cool for about 5 minutes.

Step 7: Serve and enjoy!

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BEST CROCKPOT MEATBALLS

by Sheryl
written by Sheryl

Meatballs are a staple at home. I have tried different meatballs recipes and this crockpot meatballs recipe is the best! All you need are just three simple ingredients to make these delicious meatballs; Chili Sauce or BBQ Sauce, a jar of Grape Jelly, and a package of meatballs. Dump everything in your slow cooker and set it to cook on low. If using cheese, add them on top of the meatballs twenty minutes before the end of the cooking time.

This recipe is a lifesaver! These crockpot meatballs are the easiest party appetizer! Super delicious and amazing to feed a hungry crowd. I always double the batch, especially when serving at cocktail parties because these delicious meatballs go out fast! For a simple yet filling dinner, these meatballs are superb to pair with mashed potatoes and your favorite veggies or a simple side salad.

Ingredients

1 package of Meatballs
1 (32 ounces) jar of Grape Jelly
1 (12 ounces) bottle of Chili Sauce or BBQ Sauce

HOW TO MAKE THE BEST CROCKPOT MEATBALLS

Step 1: Ready a crock pot and heat it to a low temperature.

Step 2: In a container, place all the ingredients and mix well.

Step 3: Form the mixture into meatball shapes. Then, place the meatballs in the freezer for about 20 minutes.

Step 4: To the bottom of a slow cooker, pour in the BBQ sauce. Add the meatballs and set to cook for 6 hours on low setting.

Step 5: In the last 20 minutes of cooking, add the cheese (if using). Replace the lid on continue to cook.

Step 6: Serve the meatballs as an appetizer or for a filling dinner. Enjoy!

Tips:

Feel free to add any ingredients to these meatballs. You can make these meatballs spicy, cheesy, or savory.

These meatballs are also freezer-friendly.

I love to serve these meatballs over pasta and use them for sub sandwiches, and these meatballs are perfect for lunch or dinner.

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CrockPot Beef and Broccoli

by Sheryl
written by Sheryl

Packed with amazing flavors and is super easy to make. This Beef and broccoli are one of the best meals I’ve made! A no-fuss dish that doesn’t need fancy ingredients or spending eternity in the kitchen! All you need is to dump everything in your crock pot and let your crock pot do all the work for you. I usually make this dish before leaving the house, and when I come back, I am greeted with a warm and hearty dinner!

This Beef and Broccoli is a mouthwatering dinner perfect to serve over rice. Enjoy delicious tender beef and broccoli florets any time with this easy recipe.

I love this beef and broccoli recipe for so many reasons! It takes just a few minutes to prep. It tastes superb and is an amazing weeknight meal that will not break the bank. This homemade beef and broccoli are way better than Chinese takeout!

Ingredients

1 tbsp sesame oil
2 lbs sirloin steak or boneless beef chuck roast sliced thin
1/2 c. low sodium soy sauce
1 c. beef broth
1/4 c. brown sugar
3 garlic cloves minced
4 tbsp water
4 tbsp cornstarch
cooked white rice to serve with (if desired)
1 bag (12 oz.) of frozen broccoli florets

How to make CrockPot Beef and Broccoli

Step 1: In your slow cooker, place the soy sauce, beef broth, sesame oil, brown sugar, and garlic. Mix well. On top, add the beef and toss to coat well.

Step 2: Put the lid on and set it to cook on low for about 5 to 6 hours.

Step 3: Before serving, adjust the seasonings according to taste.

Tips:

Cook the steak or chuck roast for a little less than five if you prefer less tender and chewy meat.

Leftovers are great. Just do not leave it for too long, or it’ll affect the texture of the broccoli.

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All RecipesBreakfastLunch

Biscuits and Gravy Breakfast Casserole

by Sheryl
written by Sheryl

Total time: 45 mins | Serves: 4-6

I love easy recipes. I have quite a collection of my favorite easy recipes. And one of them is these Biscuits and Gravy Breakfast Casserole. It is made with biscuits, gravy, eggs, sausage, and cheese. All things I love for breakfast! I love to whip this casserole up for large gatherings to a simple Sunday morning or brunch. But you are welcome to serve this any time of the day!

This casserole is a filling, delicious breakfast or dinner dish that is excellent for everyone! This casserole is super easy to assemble. It does not take me forever to make this! This Biscuits and Gravy Breakfast Casserole is the perfect hearty meal if you are searching for another easy, quick, and tasty casserole to serve to your family and guests.

INGREDIENTS

1 pound ground breakfast sausage
1 can of refrigerated flaky biscuits
4 tbsp flour
2 1/2 c. whole milk
1 tsp kosher salt
1/2–1 tsp freshly ground black pepper

How to make Biscuits and Gravy Breakfast Casserole

Step 1: Prepare the oven. Preheat it to 400 degrees F. Ready a baking dish (you can use an 8 x 10-inch baking dish). Grease and set aside.

Step 2: Into quarters, cut each biscuit. In the bottom of the prepared pan, layer half of the quartered biscuits. Place in the preheated oven and bake for about 10 minutes. Remove from the oven when done and set aside.

Step 3: In the meantime, cook the ground sausage in a large skillet until browned and completely cooked. Then, sprinkle with flour. Stir constantly using a wooden spoon and cook for another minute or two.

Step 4: Adjust the heat to medium and gradually whisk in the milk. Continue to cook, stirring often, until the gravy comes to a low coil and begins to thicken. To taste, season with salt and black pepper.

Step 5: Over the cooked biscuits, pour the gravy and top with another layer of the remaining biscuits. Return the baking dish to the oven and resume baking for about 14 to 18 minutes or until the casserole is golden brown.

Step 6: Remove from the oven when done and serve the Biscuits and Gravy Breakfast Casserole right away. Enjoy!

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All RecipesDinnerLunch

FRENCH DIP BISCUITS

by Sheryl
written by Sheryl

Prep Time: 10 mins | Cook Time: 12 mins | Total Time: 22 mins | Yield: 8 biscuits

If you are looking for another amazing party, tailgating, lunch, or dinner dish, these French Dip Biscuits are a must! This is made with refrigerated biscuits stuffed with roast beef, cheese, and horseradish. For a wonderful meal, serve these French Dip Biscuits with a side of hot Au Jus!

I always love French Dip Sandwich and these biscuits are just as great! I enjoy serving these French Dip Biscuits as an easy and quick lunch or dinner. These biscuits are also good for tailgating or parties. To make these tasty French Dip Biscuits, all you need are just a couple of simple ingredients. These French Dip Biscuits are a no-fuss and guarantee one of the best dining experiences! If served during parties or games, these French Dip Biscuits are amazing to pair with fries or chips!

This recipe begins with just five ingredients that you can easily find. You can also use leftover roast if desired. As for the cheese, you can use your favorite such as pepper jack, Monterey jack, cheddar, and white American cheese. This recipe is not only easy, but also pretty versatile!

Ingredients

1 pound thinly sliced deli roast beef
2 tablespoons creamy horseradish sauce or to taste
1 (16.3 ounces) can of refrigerated biscuits (8-count)
1 (1-ounce) packet of Au Jus Gravy mix
8 slices provolone cheese

HOW TO MAKE FRENCH DIP BISCUITS

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using the parchment paper, line a baking sheet.

Step 2: Into two layers, divide the biscuits and coat each layer with horseradish sauce. Then, layer half the biscuits with roast beef, then provolone cheese. To the rest of the biscuit layers, add the meat and cheese. Pinch the edges to seal them and place them on the baking sheet.

Step 3: Place in the preheated oven and bake for about 12 to 15 minutes or until the French Dip Biscuits are golden brown.

Step 4: In the meantime, prepare the Au Jus Gravy following the package directions.

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Sweet and Spicy Coca-Cola Chicken Wings

by Sheryl
written by Sheryl

Yield: 5 to 6 Servings

These Sweet and Spicy Coca-Cola Chicken Wings are my ultimate comfort food! They are incredibly flavorful! These delicious treats are perfect to eat as is or with rice! You won’t have to worry about leftovers because these things will be gone before you know it. Enjoy!

Ingredients:

For the Wings:

Kosher salt
3 tbsp olive oil
4 pounds of chicken wings, drumettes, and flats separated
Black pepper

For the Sauce:

2/3 c tomato paste
1 tsp kosher salt
3/4 c dark brown sugar
1 tbsp smoked Spanish paprika
5 garlic cloves, crushed
1/3 c red pepper, hot sauce (like cayenne or tabasco pepper sauce)
1 1/2 c Coca-Cola

Directions:

For the Wings:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F. Place a metal rack over two baking sheets. Line another baking sheet with foil.

Use paper towels to pat dry the chicken wings, then place them into a large bowl. Drizzle olive oil and sprinkle salt & pepper on top. Toss until completely coated.

Place the chicken onto the prepared baking sheets leaving a small space between each wing.

Place the baking sheets in the preheated oven and bake the chicken wings for about 45 minutes to 1 hour or until done.

Broil for a few minutes if you wish.

For the Sauce:

Place a saucepan on the stove and turn the heat to high. Add brown sugar, Coca-Cola, tomato paste, and garlic. Stir everything until well blended. Let it boil.

Reduce the heat to low, then simmer the sauce for about 5 to 10 minutes. Stir in salt, paprika, and hot sauce. Remove from the heat.

Remove the chicken wings from the oven, then coat each with the delicious sauce. Put them back in the oven and bake for 7 more minutes. Remove from the oven.

Serve right away with more sauce on the side. Enjoy!

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KFC’S ORIGINAL SECRET CHICKEN RECIPE

by Sheryl
written by Sheryl

Growing up, I’m used to eating KFC! I’ve always been curious about how they cook the best fried chicken. Finally, I figured it out! Now, allow me to share the recipe with you. This is very simple, and I know that you are going to love it! Try it now. Enjoy!

Ingredients:

1 chicken, cut up into 8 pieces or a mix of your favorite bone-in pieces
Neutral oil for frying, like canola or peanut oil
1 tablespoon ground ginger
2 c all-purpose flour
1 tablespoon celery salt
3 tablespoons ground white pepper
MSG seasoning, like Accent
1 ½ teaspoon dried basil leaves
1 c buttermilk
2 teaspoons salt
1 teaspoon dried oregano leaves
1 ½ teaspoon dried thyme leaves
1 tablespoon dried mustard
1 tablespoon ground black pepper
1 Egg, beaten
¼ c paprika
2 tablespoons garlic salt

Directions:

Add the herbs and flour into a large mixing bowl. Whisk until well incorporated.

In a separate mixing bowl, add egg and buttermilk. Beat until well incorporated.

Place the chicken into the bowl with the buttermilk and toss until well coated. Wrap it with plastic, then place it in the fridge to marinate for at least 30 minutes or overnight.

Prepare the oven and preheat to 175 degrees F.

Line foil onto a baking sheet. Place an oven-proof cooling rack on the prepared baking sheet.

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

Add about 3-inches of oil and allow it to become hot.

Transfer the chicken into the bowl with the flour mixture, then toss until well coated. Shake off any excess.

Add the chicken to the hot oil and cook for about 12 minutes or until golden brown. Make sure to cook the chicken in batches.

Place the chicken onto the prepared baking sheet. Place it in the oven to keep warm. Repeat the process with the rest of the chicken.

Sprinkle MSG over the chicken.

Serve and enjoy!

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