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Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 Servings

This will probably be the easiest recipe you will ever try! In just about 20 minutes, you have the best dish to serve for today! Oh, man, this recipe is a must-try, I’m telling you! The juicy taste of the chicken paired with the rest of the ingredients is just too perfect not to share with you, friends. I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! Have a wonderful day, everyone, and I hope you all love and appreciate this Garlic Chicken recipe. Enjoy!

Ingredients:

1 tbsp extra virgin olive oil
1 tbsp lemon juice
2 cloves garlic * minced
1 tsp brown sugar
1/4 tsp dried thyme
1/8 tsp red pepper flakes * optional
1 tbsp butter
1 pound boneless, skinless chicken breasts
1/2 tsp salt
1/4 tsp pepper

Directions:

1. In a mixing bowl, add the lemon juice, olive oil, brown sugar, garlic, red pepper flakes, and dried thyme. Whisk until well combined.

2. Use paper towels to pat dry the chicken breasts.

3. Season the chicken breasts with salt and pepper.

4. Place a large skillet on the stove and turn the heat to medium-high.

5. Add butter and allow it to melt.

6. Add the chicken and sear for 4 minutes on one side.

7. Turn them over and brush the garlic marinade over each chicken breast.

8. Reduce the heat to medium and cook for 10 more minutes.

9. Remove from the heat.

10. Serve over rice or pasta. Enjoy!

Notes:

1. Feel free to make this recipe keto-friendly. Use Swerve instead of brown sugar.

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

Nutrition Facts:

Serving: 1serving | Calories: 192kcal | Carbohydrates: 1g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 80mg | Sodium: 424mg | Potassium: 419mg | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 3.3mg | Calcium: 8mg | Iron: 0.5mg

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I love potatoes! I eat pretty much every day. This recipe that I am sharing with you today is just one of my favourite recipes to prepare. Oh, man, you are so in for a treat! I have listed all the things you will be needing so just follow them step by step and you are good to go. Enjoy!

Ingredients:

Kosher salt
1/2 tsp (4g) baking soda
4 lbs (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size
5 tbsp (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
A small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
A small handful of fresh parsley leaves, minced

Directions:

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

2. Place a large pot with 2 litres of water and turn the heat to high. Allow the water to boil.

3. Add baking soda, potatoes, and 2 tbsp of salt. Stir until well mixed, then let it boil again.

4. Turn the heat down to low and simmer for 10 minutes.

5. Place a saucepan on the stove, then add the duck fat, olive oil, rosemary, garlic, and pepper. Turn the heat to medium.

6. Stir and cook for 3 minutes or until done.

7. Use a strainer to strain the mixture. Place it into a large mixing bowl.

8. Drain the cooked potatoes and allow them to sit at room temperature to cool for 30 seconds.

9. Place the potatoes into a mixing bowl, then drizzle oil and season with salt and pepper. Toss until well coated.

10. Arrange the potatoes into a baking sheet.

11. Place them inside the preheated oven and bake for about 20 minutes or until done.

12. Remove from the oven, then add the garlic mixture, salt, pepper, and parsley. Toss until well coated.

13. Serve hot and enjoy!

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Yield: 4 Servings

This awesome soup is my ultimate comfort food! Whenever I feel homesick, I cook this Crab and Sweet Corn Soup because it tastes and feels like home! Give it a try and prepare to be amazed. Enjoy!

Ingredients:

SOUP:

2 lbs Red King crab, legs and claws, meat separated from the shells, all bits of shell and cartilage removed, shells reserved
1 onion, coarsely chopped
2 stalks celery, coarsely chopped
2 cloves garlic, crushed
1 (14 1/2-oz) can diced tomatoes, undrained
2 bay leaves
2 tsp peppercorns
4 sprigs of fresh thyme
4 sprigs of fresh parsley
2 quarts water
Salt, to taste
4 medium ears fresh corn
2 tbsp olive oil
1 c shallots, chopped
2 tbsp tomato paste
2 tsp fresh thyme, minced, divided
1/3 c dry sherry
1 roasted red bell pepper, coarsely chopped
3/4 tsp salt, or to taste
Black pepper, freshly ground
2 tbsp fresh parsley, minced
2 to 4 tbsp lemon juice, fresh squeezed, to taste

Directions:

1. Place a large pot on the stove, then add the crab shells.

2. Add all the ingredients for the stock over the crab shells.

3. Turn the heat to high, then allow the mixture to boil.

4. Turn the heat down to low and simmer for about an hour.

5. Use a strainer to strain the stock. Sprinkle salt to taste.

6. Slice the kernels to the ears. Place them into a large mixing bowl.

7. Extract the cobs and place them into a mixing bowl, then add the corn kernels.

8. Place a pot on the stove and turn the heat to medium.

9. Add olive oil and allow it to become hot.

10. Add the shallots and sauté for about 5 minutes or until translucent.

11. Add 1 1/2 tsp of thyme and tomato paste. Stir and cook for about 3 minutes.

12. Add the dry sherry and stir until well blended. Make sure to scrape the bottom to get the brown bits.

13. Add water and the crab stock. Stir until well blended.

14. Simmer everything for 10 minutes.

15. Add 1 cup of the soup into a blender at a time. Pulse until pureed.

16. Put it back into the pot, then season with salt and pepper. Simmer again for 4 minutes. Add the rest of the ingredients.

17. Remove from the heat.

18. Serve and enjoy!

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Prep Time: 25 mins | Cook Time: 55 mins | Total Time: 1 hr 20 mins | Yield: 12 Servings

I got this amazing recipe from my cousin, Martha. I am so excited to share it with you, friends! Oh, man, you are so in for a treat! 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. Enjoy!

Ingredients:

9 lasagna noodles
1 (15-oz) package whole milk ricotta
2 (10-oz) packages frozen chopped spinach, thawed and drained
3 c shredded mozzarella cheese, divided
3/4 c freshly grated Parmesan, divided
2 tbsp chopped fresh parsley leaves

FOR THE SAUCE

1/4 c unsalted butter
2 cloves garlic, minced
1 pound cremini mushrooms, thinly sliced
1 onion, diced
1/4 c all-purpose flour
3 c milk, at room temperature
1 tsp dried basil
1/2 tsp dried oregano
Pinch of nutmeg
Kosher salt and freshly ground black pepper, to taste

Directions:

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

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

3. Add the butter and allow it to melt.

4. Add the onion, garlic, and mushrooms. Stir and cook for 4 minutes or until aromatic and translucent.

5. Add flour, then whisk and cook for a minute.

6. Add milk gradually and whisk every addition.

7. Add oregano, basil, salt, pepper, and nutmeg. Stir and cook for a minute. Remove from the heat.

8. Place a large pot with salted water on the stove and turn the heat to high, then allow it to boil.

9. Add the lasagna noodles and cook until al dente.

10. In a 9×13-inch baking dish, add 1 cup of mushroom sauce and spread it evenly on the bottom.

11. Add 3 lasagna noodles on top, 1/2 ricotta cheese, 1 cup spinach, 1/4 cup Parmesan cheese, and 1 cup of mozzarella cheese.

12. Repeat the process until everything is arranged in layers.

13. Bake inside the preheated oven for about 45 minutes or until almost done.

14. Broil for 3 more minutes or until the top turns brown.

15. Remove from the oven and allow it to cool for about 15 minutes at room temperature.

16. Serve and enjoy!

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Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 5 Servings

I love this recipe so much! I remember the first time I tasted these delicious Turkey Stuffed Peppers. It was thanksgiving. My mom made these and I was so amazed by how delicious these heavenly treats are! I immediately asked my mom for the recipe and she was so kind to give it to me! Now, I get to share it with you as well. Feel free to add more ingredients if you prefer. Have a wonderful day, friends. Enjoy!

Ingredients:

1 pound ground turkey
1/2 tsp salt
1/2 tsp chilli powder
1/4 tsp black pepper
2 c cooked brown rice
1 1/2 c mild tomato salsa
2 c shredded mozzarella cheese
1/4 c spinach frozen, thawed, drained, and squeeze (or ½ cup fresh chopped)
5 bell peppers halved, core in but seeds removed
1/4 c water

Directions:

1. Place a medium pan on the stove and turn the heat to medium-high.

2. Add the turkey, chilli powder, salt, and pepper. Stir and cook until brown.

3. Transfer the browned turkey into a mixing bowl.

4. Add rice, 1 cup of cheese, salsa, and spinach into the bowl with the turkey. Stir until well mixed.

5. In a 9×13-inch baking dish, arrange the sliced peppers.

6. Fill each pepper with the turkey mixture.

7. Top each stuffed pepper with a generous amount of cheese.

8. Add water to the bottom of the prepared pan.

9. Apply cooking spray in an aluminium foil, then cover the baking dish with it.

10. Place it inside the preheated oven and bake for about 40 minutes or until done.

11. Remove the cover and bake for another 10 minutes or until the cheese has melted completely and brown.

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

13. Serve and enjoy!

Nutrition Facts:

Calories: 384cal | Carbohydrates: 31g | Protein: 35g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 1119mg | Potassium: 845mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4625IU | Vitamin C: 153.9mg | Calcium: 269mg | Iron: 2.2mg

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Yield: 6 Servings

This awesome recipe was given to me by my dear friend. 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, I’m telling you! This is best served pretty much any time of the day! Don’t forget to share this with your loved ones. I am sure that they will love this as well. Enjoy!

Ingredients:

Ingredients for the Meatballs:

1 and 1/4 c plain panko bread crumbs
4 tbsp butter
2/3 c yellow onion, finely chopped
2 tsp salt
1/2 tsp pepper
1/2 tsp ground allspice
1/4 tsp nutmeg
3 cloves of garlic, minced
2/3 c milk
2 Eggs
1 lb ground beef (I used 85/15.)
1 lb ground pork
3 tbsp oil

Ingredients for the Pasta:

2 c shell pasta

Ingredients for the Sauce:

6 tbsp butter
1/4 c plus 3 tablespoons all-purpose flour
4 c beef broth (I used low sodium, equivalent to a 32-oz box.)
1/2 c water
1 tbsp Worcestershire sauce
3 tbsp fresh parsley, finely chopped
1/2 c heavy cream
1 tbsp salt
1/2 tsp black pepper

Directions:

For the Meatballs:

1. In a large mixing bowl, add the panko breadcrumbs.

2. Place a skillet on the stove and turn the heat to medium.

3. Add the butter and allow it to melt.

4. Add the onion, allspice, nutmeg, salt, and pepper. Stir and cook for 5 minutes.

5. Add the minced garlic and sauté until aromatic.

6. Reduce the heat to low, then add the milk. Stir until well combined. Simmer for a few minutes.

7. Transfer the onion mixture into the bowl with the panko breadcrumbs. Stir until well combined.

8. In another mixing bowl, add the eggs and beat until creamy.

9. Add the ground pork, ground beef, and onion mixture. Use your hands to mix until well combined.

10. Shape the mixture into 30 meatballs.

11. Place them inside the fridge for about half an hour.

12. Place a large skillet on the stove and turn the heat to medium.

13. Add oil and allow it to become hot.

14. Add the meatballs and cook for about 15 minutes. Make sure to cook them in batches and flip them to cook the other sides.

15. Remove from the heat, then set aside.

For the Pasta:

1. Refer to the directions provided on the pasta on how to cook it. Drain and rinsed with cold water to stop the cooking process, then transfer it into a 9×13-inch baking dish.

To Make the Sauce and to Assemble:

1. Prepare the oven and preheat to 190 degrees C or 375 degrees F.

2. Arrange the meatballs over the cooked pasta.

3. Place a large skillet on the stove and turn the heat to medium.

4. Add butter and allow it to melt.

5. Add flour. Stir and cook for 2 minutes.

6. Add water, Worcestershire sauce, beef broth, salt, and pepper. Stir until well blended. Simmer for a few minutes.

7. Turn the heat to low, then add the heavy cream and parsley. Stir until well combined. Cook for about 10 minutes or until the texture becomes thick.

8. Spread the sauce on top of the meatballs.

9. Place the baking dish inside the preheated oven and bake everything for about 30 minutes.

10. Serve and enjoy!

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Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Yield: 6 Servings

These Vegan Lasagna Roll-ups will surely satisfy all of your cravings! Give this recipe a try and you have yourself a meal to remember! Feel free to add more ingredients if you prefer. Have a wonderful day, friends. Enjoy!

Ingredients:

1/2 tablespoon oil
1 onion diced
3 garlic cloves minced
One small can of mushrooms sliced
1/2 tablespoon soy sauce (gluten-free if needed)
3.5 ounces (100 g) fresh spinach
1 1/2 c (360 g) marinara sauce notes)
6-8 lasagna noodles (regular or gluten-free)
1 2/3 c (400 g) hummus
1/2 teaspoon cumin (optional)
1/2 teaspoon paprika (optional)
A few tablespoons of lemon juice (optional)
Salt and black pepper to taste
7 ounces (200 g) vegan cheese

Directions:

1. Place a large pot with salted water on the stove, then turn the heat to high and allow it to boil.

2. Add the lasagna noodles and cook until firm to bite. Drain and rinse with cold water to stop the cooking process.

3. In a 9×6-inch baking dish, spread 1/2 cup of marinara sauce on the bottom.

4. Place a pan on the stove and turn the heat to medium.

5. Add oil and allow it to become hot.

6. Add the garlic, mushrooms, and onion. Sauté for 4 minutes or until aromatic and translucent.

7. Add spinach and soy sauce. Cook for about a minute. Turn off the stove.

8. In the same pan, add the hummus. Stir until just mixed.

9. Add seasonings if needed.

10. Prepared the oven and preheat to 180 degrees C or 360 degrees F.

11. Fill each lasagna noodle with the hummus mixture. Roll and arrange them onto the prepared baking dish.

12. Spread about 1 cup of marinara sauce on top of the roll-ups.

13. Add the vegan cheese over the marinara sauce.

14. Place it inside the preheated oven and bake for 20 or until done.

15. Remove from the oven.

16. Garnish the Vegan Lasagna Roll-ups with Vegan Parmesan Cheese.

17. Serve and enjoy!

Nutrition Facts:

Calories 316 | Calories from Fat 99 | Fat 11g 17% | Carbohydrates 40g 13% | Fiber 6g 24% | Sugar 8g 9% | Protein 9g

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