Month: June 2023

Pakistani Ground Beef Curry
This mildly spiced Pakistani curry is made with ground beef and peas. Serve over steamed white rice for a family-friendly dinner option.

Heat olive oil in a saucepan over medium heat.

Add onion; cook and stir until browned 5 to 8 minutes.

Add beef and tomatoes.

Cook uncovered until tomatoes break down about 15 minutes.

Add curry powder paprika salt pepper chile powder and cayenne.

Cover and simmer until flavors combine about 30 minutes.

Uncover and stir in peas with liquid.

Cook until heated through 3 to 5 minutes.

Slow Cooker Bacon Cheeseburger Dip
The cheesy bacon and beef deliciousness of this cheeseburger dip can be heated and served to your guests in a slow cooker.

Place bacon in a large skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes.

Remove bacon to a plate lined with paper towels reserving drippings in the skillet.

Break ground beef into the skillet; cook and stir until completely browned 5 to 7 minutes.

Drain beef return the skillet to the stove and reduce heat to low.

Stir diced tomatoes with green chile peppers cream cheese and shredded Cheddar-Monterey Jack cheese blend into ground beef.

Crumble bacon and stir most of it reserving a few teaspoons for garnish into beef mixture; cook and stir until cheese begins to melt 2 to 3 minutes; transfer to a slow cooker.

Peanut Butter Protein Milkshake
Black beans provide additional protein in this peanut butter milkshake, and cacao powder gives it a rich chocolate flavor. For best results, a high-speed blender is required.

Combine chocolate almond milk peanut butter powder and cacao powder in a high-speed blender (such as Vitamix).

Add black beans and ice.

Secure lid into place.

Blend on speed variable 1 slowly moving up to the top speed.

Blend for 1 minute until ice is incorporated.

Pour milkshake into a tall glass.

Chocolate Caramel Nut Cheesecake
Chunks of candy bar add a delightful element to this cheesecake. My entire family likes it!

Set oven to 350 degrees Fahrenheit (175 degrees C).

Combine the melted butter, 1 tablespoon of sugar, and the crushed graham crackers in a small bowl.

Press into a 9-inch springform pan’s bottom.

Bake for 10 minutes in a preheated oven.

Let it cool.

Cream the cream cheese and 3/4 cup of sugar until thoroughly combined in a large bowl.

Add vanilla and the eggs one at a time.

Pour into baked crust after incorporating chopped candy bar.

45 minutes of baking at 350 degrees F (175 degrees C).

After cooling, carefully remove the side of the springform pan.

Spaghetti Squash Tacos
Spaghetti squash seasoned with onion, jalapeno pepper, and taco seasoning makes a great meat-free alternative for taco night.

Set the oven to 375 degrees Fahrenheit (190 degrees C).

The cut sides of the squash should be facing down in the baking dish as you place the two halves together.

The squash should bake for 30 to 40 minutes in a preheated oven until it is tender.

With a fork, cut the squash rind into short strands and set aside after removing it.

The onion and jalapeno pepper should be cooked in the hot vegetable oil for 7 to 10 minutes, or until the onion is soft and browned.

Cook and stir the mixture for an additional 5 minutes after adding the squash and taco seasoning.

Use salt to season.

Serving tacos with the filling in them

Shrimp Creole II
This dish, which my mother prepares, is excellent. In a rich Creole sauce, it is loaded with vegetables. Before baking, you can also add slices of cheddar cheese if you like.

Bring water to a boil in a pan.

Rice is added; stir.

Set aside after simmering for 20 minutes on low heat with a cover.

In the meantime, heat the oven to 300 degrees F.

(150 degrees C).

Carrots, onions, bell pepper, celery, mushrooms, and zucchini should be sautéed in butter over medium heat until just tender.

Add tomatoes and tomato sauce and stir.

Cook for 5 minutes while constantly stirring.

Add chili powder and shrimp pimientos to the pot.

Add the cooked rice and simmer for 10 minutes on low heat.

Fill a 9×13-inch dish with the mixture.

Bake in a preheated oven for about 40 minutes, or until the rice mixture thickens.

Green Chicken Enchiladas
In this enchilada recipe, whole wheat tortillas are filled with a mixture of roasted chicken breast, cream of mushroom soup, taco sauce, and canned green chile pepper.

Spray cooking spray in a 13×9-inch baking dish.

Cook tortillas in the microwave for 20 seconds or until soft by wrapping them in wet paper towels.

In a bowl, combine the mushroom soup, taco sauce, green chiles, and green onions.

Combine the soup mixture and chicken.

In each tortilla, distribute the chicken mixture.

Place a small amount of cheese on top of a portion of the chicken mixture, roll the tortilla around it, and place it seam side down in the baking dish that has been prepared.

Over the tortillas that have been rolled, spread the remaining chicken mixture.

Over the chicken mixture, scatter the remaining cheddar cheese.

Wrap aluminum foil around the baking dish and chill for at least 12 hours or overnight.

Take the baking pan out of the fridge.

For 30 minutes, keep the dish at room temperature.

Chef John’s Remoulade 2.0
Chef John’s remoulade sauce, which is more frequently referred to as tartar sauce, goes well with a variety of foods.

With your fingers, crumble the tarragon into a medium-sized saucepan.

Add the vinegar, bring to a simmer, and cook for 1 to 2 minutes, or until the vinegar has almost completely evaporated.

Take the dish off the heat and place it in a bowl to cool.

Eggs n’ Fries
The breakfast egg recipe that Grandma kept a secret is now public, and it’s fantastic! It’s a French fry-based egg scramble.

Melt butter in a skillet over medium heat.

Cook and stir French fries in hot butter until browned and hot 3 to 5 minutes.

Add eggs and season with salt and black pepper; cook and stir until eggs are scrambled and set 3 to 5 minutes.

Funnel Cakes
With this easy homemade funnel cake recipe, you can enjoy a deep-fried carnival treat at home!

In a medium bowl, combine salt, baking powder, and half the flour.

Place aside.

In a big bowl, combine sugar, milk, and eggs.

Blend in the flour mixture after adding it.

Only enough of the remaining flour should be added to make a batter that is runny enough to pass through a funnel.

8-inch skillet with 1 inch of oil heated to 375 degrees F.

(190 degrees C)