recipes

If you love pickles and prefer trying different meals with them, these pickle dip pinwheels are the way to go. Delicious and super impressive, they are enough to get your meal started in the right direction. Not just that, you may have serve them at parties and holidays. They promise to blow the taste of the crowd away. New Year is coming, why don’t you have them as a holiday treat? Adapted from :  bytherecipes.com INGREDIENTS : 6-7 taco sized tortillas 1 1/2 cup diced dill pickle spears 1 1/2 cup diced deli ham 16 oz cream cheese softened INSTRUCTIONS : Remove from refrigerator and slice into about 1" rounds. Place on plate and wrap in Saran Wrap and refrigerate for about one hour. Spread your mixture evenly among tortillas leaving about 1/2" on the side and roll up tightly. Fold in your diced ham and pickles until combined. In medium sized bowl beat your cream cheese until smooth. Dice your ham and pickles in smaller pieces and set aside.

Be sure to have some crusty bread on hand, because this sauce is KILLER. When it comes to chicken breast recipes, its hard to beat this one. Adapted from :  delish.com INGREDIENTS : 1 cup chopped spinach 2 cloves garlic, minced ½ cup oil-packed sun-dried tomatoes 1 teaspoon salt 2 tablespoons butter 1 cup heavy cream 1 teaspoon garlic powder 1 teaspoon paprika 4 thin sliced chicken breasts INSTRUCTIONS : Number one : Combine the paprika, garlic powder, and salt and sprinkle evenly over both sides of the chicken to coat. Number two : Heat a large, heavy bottomed skillet over medium heat. Add the butter to the skillet. Number three : When the butter has melted add the chicken breasts and cook 5 minutes per side or until cooked through. Number four : Remove the chicken to a plate and set aside. Number five : Add the heavy cream, sun-dried tomatoes, and garlic to the pan and stir well to combine. Let the sauce cook for 2 minutes to thicken over low heat. Number six : Add the spinach and st

My mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious sticky buns are a huge hit wherever I take them. Adapted from :  tasteofhome.com INGREDIENTS : 1/2 cup coarsely chopped pecans 3 Tbs butter 6 tsp water 6 Tbs brown sugar 1 8 count tube crescent rolls INSTRUCTIONS : Number one : Preheat oven to 35Spray a 6 count muffin tin with non-stick cooking spray and set aside. Number two : Open your crescent rolls and roll each one up individually and cut 6 of them in half and 2 of them in thirds and set aside. Number three : In each well of your muffin tin add your 1 Tbs brown sugar, 1 tsp water, 1/2 Tbs butter and about 1 Tbs pecans, just distribute evenly among each well. Number four : Place 2 of your half (one wholcrescents in each tin big side to little side, then place the 6 remaining pieces into the center. Number five : Bake in oven for about 15-20 minutes until

It’s the perfect dish for guests and also for parties, because you can cut it in squares and then basically eat it as finger food!  I love it and then its the perfect dish for your next party or for company that you might have over the holidays.  Adapted from :  homeofmalones.com INGREDIENTS : 2 heaping cups of shredded cheddar cheese 6 eggs (blended) 1 pound mild breakfast sausage 1 Pillsbury crescent roll tube (8oz) INSTRUCTIONS : Number one : Preheat your oven to 350 degrees and grease a 9x13 baking dish. Number two : Brown the sausage in a skillet and remove any excess grease with a paper towel. Number three : Cover the bottom of your greased baking dish with the crescent dough, squishing the seams together with your fingers. Number four : Top the dough with an even layer of the browned sausage. Number five : Pour the blended eggs over top, and then sprinkle evenly with a generous amount of cheese. I use 2 heaping cups full! Number six : Bake for 30 minutes or until the cheese turn

You won’t be tempted to skip the most important meal of the day with these scrambled eggs on toast! A few sliced tomatoes or cucumbers on the side and your body will receive everything it needs to start the day. Adapted from :  whereismyspoon.co INGREDIENTS : chopped parsley or dill to garnish 1/3 cup good quality feta cheese crumbles 2 eggs 1/2 tbsp butter, plus more to butter the bread 2 slices bread (I use white, sourdough bread) INSTRUCTIONS : Number one : Spread a thin layer of softened butter on both sides of the bread. Frythe bread over medium heat for about 2 minutes on each side, until a goldencrust forms. Number two : Remove the bread from the frying pan and add 1/2 tbsp. of butter. Add the eggs and feta cheese and cook, stirring often, for about 3-4 minutes, until the eggs are cooked through. Number three : Divide the eggs between the bread slices andsprinkle them with freshly chopped dill or parsley. Number four : Make yourself a cup of coffee and enjoy The Best Scrambled E

These were delicious, but I’d recommend separating the rolls prior to adding everything, if not they tend to fall apart. Toothpicks are also helpful to keep the slider together! Adapted from :  tasty.co INGREDIENTS : 1/2 - 1 cup melted butter plus 1 Tablespoon for cooking eggs 12 eggs 6 slices cheese 6 slices ham 1 sheet slider buns butter or potato style INSTRUCTIONS : Prepare your ingredients: Number one : Preheat oven to 350°F. Number two : Cut the sandwich sheet in half through the middle to create two "slices" of sandwich sheet. (You want the individual buns to stay together). Number three : Place the bottom half of the sandwich sheet in the casserole dish. Set aside. Number four : Prepare a frying pan over medium heat with a teaspoon of your choice butter or cooking oil. Number five : While pan heats, crack eggs into a medium size bowl and whisk until fully blended. Number six : Pour into the preheated frying pan and stir constantly, until eggs are thoroughly cooked. Nu

One-pan no peek chicken and rice is sure to become a favorite family meal! Wild rice, soup, and chicken are combined in a single baking dish then baked to creamy chicken and rice perfection! Adapted from :  mealplannerpro.com INGREDIENTS : 1 box Lipton Onion Soup Mix, (2 packets) 1 1/4 can water, (soup can) 1/4 tsp garlic powder 1 can cream of mushroom soup, (10.25 oz each) 1 can cream of celery soup, (10.25 oz each) 2 boxes Zatarain's Long Grain & Wild Rice Mix, (7 oz each) 5 boneless, skinless chicken breasts INSTRUCTIONS : Number one : Preheat oven to 350 degrees. Combine rice mix, cream of celery soup, cream of mushroom soup, garlic powder, and water in a 9x13-inch baking dish. Mix well. Number two : Place chicken evenly on top of rice mixture. Sprinkle with onion soup mix. Cover tightly with aluminum foil and bake 1 hour 30 minutes. Remove from oven and let rest 5 minutes. Note: DON'T open the oven to peek at the chicken and for sure DON'T remove the foil!

This Homemade Garlic Cheese Breadsticks Recipe will put your local pizzeria’s to shame!  A wonderfully tender yet crispy dough is topped with an addictive garlic butter sauce and finished with gooey cheese!  Adapted from :  grandbaby-cakes.com INGREDIENTS : 1 teaspoon dried oregano leaves optional 1 Tablespoon Parmesan cheese 3/4 cup grated mozzarella cheese feel free to add more! 1 clove garlic crushed 1 Tablespoon butter melted 1 tube of refrigerated pizza crust INSTRUCTIONS : Number one : Preheat the oven to 425F. Number two : Roll out the pizza crust onto a parchment lined baking sheet. Number three : Mix together the melted butter and crushed garlic, then brush it evenly over the entire pizza crust. Number four : Sprinkle the mozzarella and Parmesan cheeses evenly onto the pizza crust. Then sprinkle the dried oregano evenly on top. Number five : Before you bake, cut the cheese covered pizza crust into 16 equal rectangles using a pizza slicer or large knife. Number six : Bake for a

Very tender and flavorful, this recipe is one of our family's favorites. It's great to make ahead of time in the slow cooker and then serve over rice, egg noodles, or chow mein. Adapted from :  allrecipes.com INGREDIENTS : 2 teaspoon brown sugar 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon ground ginger 1 1/2 cups of beef stock 3 tablespoons of soy sauce 1/2 onion sliced thick 1 red bell pepper, sliced thick 1 green bell pepper, sliced thick 1.5 lbs of beef strips (I used thinly sliced round steaks and sliced them into strips) INSTRUCTIONS : Number one : Place the beef, bell peppers and onions in a slow cooker. Number two : Add the seasonings, brown sugar, and soy sauce over the beef and peppers. Number three : Pour the beef stock in the crock pot. Number four : Stir to combine. Number five : Cover and cook on low for 5 hours or until the steak is cooked through. Number six :Serve over a bed of white rice. Note: if you could like your sauce to be thicker. O

The combination of meaty, caramelized, roasted cauliflower florets and some just-this-side-of-burnt onions has become our go-to winter side dish recipe. Adapted from :  bonappetit.com INGREDIENTS : 7 cups cauliflower florets, cut to bite sized pieces 3 to 4 tbsp olive oil 1 cup Italian bread crumbs 1/2 tsp garlic powder 1/2 tsp salt 1/3 cup parmesan cheese INSTRUCTIONS : Number one : Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with foil and spray liberally with non-stick cooking spray. Set aside. Number two : Combine the cauliflower and olive oil in a large zip close bag and shake to coat. Number three : Add the remaining ingredients to the bag and shake until coated, pressing slightly to help the breading stick. Pour onto the baking sheet and spray the tops of the cauliflower with cooking spray and bake for 20 minutes. Stir the cauliflower and continue to bake an additional 10 minutes. Number four : Serve hot. Enjoy!

A quick/easy ground beef recipe, this is a pasta dish that will be on your dinner table all week long! So creamy and so comforting! Adapted from :  damndelicious.net INGREDIENTS : 1 1/2 cups  cheddar cheese  (freshly grated) Kosher salt and freshly ground black pepper  (to taste) 1/4 cup  sour cream  3/4 cup  heavy cream  1 (15oz can)   marinara sauce  1 cup  beef stock  2 tablespoons  all-purpose flour  1/2 teaspoon  smoked paprika 1/2 teaspoon  dried oregano  1 teaspoon  dried parsley  1 teaspoon  Italian seasoning  5 cloves  garlic  (minced) 1  small sweet onion  (diced) 1 pound  ground beef  1 tablespoon  olive oil  8 ounces  medium pasta shells  INSTRUCTIONS : Cook pasta according to package instructions in a large pot of boiling salted water and drain well. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it with a wooden spoon. Drain excess fat and set aside. To the same skillet, add diced onion, and coo

When I was growing up, my mom never ever made meatloaf and I always wanted to try it - I finally tried it at a restaurant and loved it. When I moved out on my own I started experimenting with different recipes and creating my own version. I finally came up with the best meatloaf I have ever made, and I wanted to share it. Adapted from :  allrecipes.com INGREDIENTS : 1 cup  cheddar cheese  (shredded) 2  eggs  (beaten) 1 cup  milk  1 cup  bread crumbs  (plain)  1 tablespoon  garlic  (minced) 1  small onion  (finely diced) 1/4 teaspoon  Kosher salt  1/8 teaspoon  ground black pepper 1 tablespoon  Worcestershire sauce  1/4 teaspoon  red pepper flakes 1/2 teaspoon  ground paprika  1 teaspoon  Italian seasoning  1 teaspoon  dried parsley  2 lbs  ground beef  (90% lean) Meatloaf Glaze: 2 tablespoons  sweet chili sauce  1 teaspoon  apple cider vinegar  3 tablespoons  brown sugar  1 tablespoon  tomato paste  1/3 cup  ketchup  INSTRUCTIONS : Number one : Preheat oven to 400 degrees F. Number two

Steak is expensive, this we know. Nothing worse than overcooking it to death, rendering a leathery, chewy and chalky piece of meat that should get you slapped. There are a lot of people who think that if they see any streak of pink, the cow is still alive and going to moo them in their dreams. No, guys. Pink in your meat doesn’t mean it’s not “cooked”. Oh, it’s cooked, just not to death. Plus, a little pink ensures it stays tender and buttery in texture. Adapted from :  carnaldish.com INGREDIENTS : salt and pepper 1 teaspoon oregano chopped 1 1/4 pounds sirloin steaks cut into 1 inch cubes 1 teaspoon rosemary chopped 1 teaspoon thyme chopped 3 garlic cloves minced 1 pound yukon gold potatoes sliced about 1/2 inch in thickness 2 tablespoons butter divided 1 tablespoon olive oil INSTRUCTIONS : Number one : Heat a large cast iron skillet over medium high heat and add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes, stir and cook and additiona

With just one pound of ground beef and 20 minutes of prep time, you can have a pleases-all-customers dinner for five on the table in less than an hour with this easy enchilada recipe. Transform five simple ingredients into this cheesy, hearty meal, with a little help from Betty. Adapted from :  bettycrocker.com INGREDIENTS : Package of flour tortillas (6 inch, soft taco size ), need 8-10 tortillas 2 cups shredded mild cheddar cheese (you can use a Mexican blend) 2 cans (10 ounces each), red enchilada sauce (I use mild) 1 to 1 1/2 pounds lean ground beef Toppings (optional) Diced tomatoes, jalapenos, chopped onions, sour cream, guacamole, olives, shredded lettuce, hot sauce INSTRUCTIONS : Number one : Preheat oven to 375 degrees F.  Spray a 9×13 baking dish with non-stick cooking spray then pour 1/2 can of enchilada sauce in baking dish, coating bottom evenly. Number two : In a large non-stick skillet, cook ground beef over medium-high heat, breaking up the meat, stirring occasionally u

Some nights I have my act together. Most nights I make this Stuffed Pepper Casserole. Free-form and easy-going, this recipe takes the classic flavors and ingredients of stuffed peppers, then turns them into cheesy, healthy comfort food that cooks in one pot. Adapted from :  wellplated.com INGREDIENTS : 1-2 cups Colby Monterey Jack cheese 1 cup long grain white rice 1 Tbs balsamic vinegar 1 8 oz can tomato sauce 1 15 oz can diced tomatoes (petite for regular) 2 cups beef broth 3 cloves garlic minced Salt & pepper 1 tsp oregano 1 medium onion diced 1 red pepper diced 1 green pepper diced 1 lb ground beef INSTRUCTIONS : Number one : In high sided pan add your ground beef, peppers, onion, oregano, salt and pepper and cook until beef is no longer pink and vegetables are tender. Number two : Add in garlic and cook until aromatic, about 1 minutes. Number three : Add in your beef broth, tomatoes, tomato sauce and balsamic vinegar, stir to combine then bring to a boil. Number four : Add in

This Best Easy Grilled Chicken With Homemade Spice Rub Recipe is a flavorful blend of spices you can keep at the ready for when you need a quick chicken recipe for any grilling occasion. Adapted from :  lecremedelacrumb.com INGREDIENTS : 2 tablespoon of olive oil 1/4 teaspoon of ground black pepper 1/2 teaspoon of sea salt 1/2 teaspoon of smoked paprika 1/2 teaspoon of ground coriander 1 teaspoon of ground cumin 1 teaspoon of garlic powder 4 chicken breasts INSTRUCTIONS : Number one : Preheat grill to medium high heat. Number two : In a small bowl, mix garlic powder, cumin, coriander, smoked paprika, sea salt, pepper, and olive oil. Mix until combined. Number three : Rub mixture over both sides of the chicken. Number four : Place chicken on grill and grill each side for 4-6 minutes depending on thickness. You just want to make sure there is no pink in the middle. Number five : Serve

I can't seem to get enough corn, but of course you guys have probably figured that out already, this being the third consecutive corn recipe I've posted. I'll do my best to switch it up next time but for now I'm hoping you love corn as much as I do. Grilled corn on the cob is by far my fav way of  eating corn and this summer this recipe has become the one I love the most. Adapted from :  theendlessmeal.com INGREDIENTS : 1 pinch salt and ground black pepper to taste 1 tablespoon chili powder ½ cup lime juice 6 ears corn on the cob, husks and silk removed INSTRUCTIONS : Number one : Preheat an outdoor grill for medium-high heat and lightly oil the grate. Number two : Soak husked ears of corn in a bowl of water for 5 to 10 minutes. Mix lime juice, chili powder, salt, and black pepper in a separate bowl. Number three : Remove corn from water and grill, turning often, until corn is golden brown on all sides, 3 to 5 minutes per side. Brush ears with seasoned lime juice as you

Grilled Cheese Hot Dogs are a super fun and tasty combination of 2 classics- Grilled Cheese and Hot Dogs. A buttery, crispy hot dog bun encases a grilled hot dog with lots of melty cheese and crispy bacon. Lunch doesn’t get any better than this! Adapted from :  spicysouthernkitchen.com INGREDIENTS : 6 tablespoons soft butter, for brushing buns 3 cups shredded monterey jack and cheddar cheeses, mixed 6 hot dogs 6 hot dog buns (I use top sliced buns) INSTRUCTIONS : Number one : Heat a non-stick skillet over medium heat. Number two : Open and roll each hot dog bun flat with a rolling pin. Spread the outside of each bun with 1 tablespoon butter. Place it on the skillet, butter side down, and sprinkle top evenly with 1/3 cup shredded cheese. Number three : Slice each hot dog lengthwise to where it’s still connected, but will lay flat on the grill. Place hot dog, flat side down, on the grill next to the bun. Grill for 2 minutes on the flat side or until it starts to brown and then flip over

Excellent marinade! My husband isn't huge fan of grilled shrimp, but we were having this mom over and we booth love the stuff so we got our turn on the grill. Adapted from :  allrecipes.com INGREDIENTS : 1 pound shrimp peeled and deveined ½ teaspoon black pepper ½ teaspoon salt 1 tablespoon tomato paste 2 teaspoons lemon juice 1 tablespoon fresh basil chopped 2 tablespoons chopped parsley ⅓ cup olive oil melted 4 cloves garlic minced Garlic Butter 1 teaspoon parsley chopped ¼ cup butter melted 1 clove garlic minced lemon wedges for serving optional INSTRUCTIONS : Number one : Combine all ingredients in a bowl and whisk. Allow shrimp to marinate at least 20 minutes. Number two : Preheat grill to medium heat. Number three : Thread shrimp on skewers and grill 2-3 minutes per side. Remove from skewers and place in a serving bowl. Number four : Drizzle with garlic butter and serve warm with lemon wedges if desired.

BEST Sweet Chili Chicken is so crispy, sticky, sweet, slightly spicy and completely addicting you won’t even miss your favorite Asian takeout. Adapted from :  dinnerthendessert.com Ingredients : 2-3 pounds boneless skinless chicken breasts Salt and black pepper to taste 1 tablespoon fresh ginger minced 2 cloves garlic minced 1/4 cup lime juice 3 tablespoons Mazola Corn Oil 1/4 cup apple cider vinegar 1/4 cup low-sodium soy sauce 1 cup sweet chili sauce Instructions : Number one : In a large zip-style bag add the marinade ingredients and push around on the outside of the bag with your fingers to combine. Number two : Lightly flatten the chicken by placing one piece at a time inside a plastic bag or between two pieces of plastic wrap. Use a wooden rolling pin or a meat tenderizer to flatten the chicken slightly and make it even thickness. Number three : Place each piece of flattened chicken into the marinade. Place in the refrigerator for 2 hours and up to 24 hours. Number four : Preheat

The shrimp can be marinated up to 3 hours before grilling. The amount of red pepper used can be adjusted according to how hot you like it. The marinade is also great on chicken. Adapted from :  allrecipes.com INGREDIENTS :  wedges of fresh lime, for squeezing over top of grilled shrimp  chopped cilantro  thin slices of fresh lime, if placing shrimp on skewers  2 tsp. tequila, optional  1/2 tsp. black pepper  1 tsp. kosher salt  1 tsp. cumin  1 tsp. onion powder  1 tsp. garlic powder  1 tsp. chili powder  1 tsp. smoked paprika  1 T. brown sugar  1 tsp. minced jalapeno  2 large garlic cloves, roughly chopped  1/3 c. olive oil  1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined INSTRUCTIONS : Number one : Shrimp can be grilled with or without skewers. If using wood skewers, start soaking them in water. Number two : Place shrimp in a wide shallow bowl and set aside. Number three : In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Us

When the sun is shining and you’re contemplating grilling outside, don’t forget that sweet potatoes can be a delicious addition to the summer dinner plate. All you have to do is toss thick slices with some oil and salt, and after just 10 minutes on the grill they’ll be sweet and tender with a hint of smokiness from the flames. To up the ante, toss the still-warm potatoes in a sweet-and-spicy dressing, or serve with a dipping sauce. Adapted from :  thekitchn.com INGREDIENTS : Kosher salt 3-4 tablespoons extra virgin olive oil 2 pounds sweet potatoes Dressing Pinch of salt 1/4 cup extra virgin olive oil 2 tablespoons of fresh lime or lemon juice 1 teaspoon of lime zest or lemon zest 1/4 cup finely chopped fresh cilantro (including tender stems) INSTRUCTIONS : Prepare the grill Prep the sweet potatoes: Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato sli

The first time I heard of making pizza on a grill all I could think of was, why would anyone want to do that? It’s also easy! No, the pizza dough does not fall through the grill grates. Assuming you’ve properly heated the grill, your dough will form a lovely lightly browned crust. Adapted from :  simplyrecipes.com INGREDIENTS : 2 tablespoons grated or shredded parmesan cheese 6-8 fresh basil leaves 8 ounces fresh mozzarella, sliced into 1/8 inch thick rounds 1/2 cup tomato sauce 1 lb pizza dough (homemade or store bought) Olive oil, for drizzling Parchment paper INSTRUCTIONS : Number one : Preheat your grill to 425 degrees F, and then scrape off any bits with a grill brush that were left behind when you last grilled. Number two : Place parchment paper on a hard surface and spread olive oil onto parchment paper using your hands. Number three : Add your pizza dough onto the parchment paper, and stretch it out into a rectangle or circle until the dough no longer pulls back. Number four :