Spaghetti Bolognese

 

Ingredients:

1 lb ground beef, 1 onion (diced), 2 cloves garlic (minced), 1 carrot (diced), 1 celery stalk (diced), 1 can crushed tomatoes, 1 tbsp tomato paste, 1 cup beef broth, 1 tsp dried oregano, 1 tsp dried basil, salt and pepper to taste, 12 oz spaghetti noodles, grated Parmesan cheese for serving.

Instructions:

1. In a large pot, brown the ground beef over medium heat.

2. Add the onion, garlic, carrot, and celery. Cook until vegetables are soft.

3. Stir in crushed tomatoes, tomato paste, beef broth, oregano, basil, salt, and pepper.

4. Simmer for 30 minutes, stirring occasionally.

5. Cook spaghetti noodles according to package instructions.

6. Serve the bolognese sauce over the spaghetti noodles and top with Parmesan cheese

Crock Pot Ranch Chicken Sandwiches

 

Ingredients:

2 lbs boneless, skinless chicken breasts

1 packet ranch seasoning mix (1 oz)

1 block cream cheese (8 oz), softened

1/2 cup chicken broth

4 slices cooked bacon, crumbled (optional)

6 sandwich buns

Optional toppings: shredded lettuce, sliced pickles, sliced cheese

Directions:

Prepare the Chicken:

Place the chicken breasts in the crock pot. Sprinkle the ranch seasoning mix over the chicken. Add the cream cheese and chicken broth.

Cook the Chicken:

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and can be easily shredded.

Shred and Mix:

Remove the chicken from the crock pot and shred it with two forks. Return the shredded chicken to the crock pot and stir it into the creamy ranch mixture until fully coated.

Assemble the Sandwiches:

Scoop the ranch chicken onto sandwich buns. Top with crumbled bacon and any desired toppings like lettuce, pickles, or cheese.

Serve and Enjoy:

Serve warm with chips, fries, or a side salad for a complete meal.

Prep Time: 10 minutes | Cooking Time: 6-7 hours (low) or 3-4 hours (high) | Total Time: 7 hours

Kcal: 350 kcal | Servings: 6 sandwiches

Savory Maple Bacon Pork Chops with Dijon Mustard Cream Sauce

 

Ingredients:

For the Pork Chops:

4 bone-in pork chops

4 slices bacon, cooked and crumbled

1 tablespoon maple syrup

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

Salt to taste

For the Sauce:

1/4 cup butter

1/4 cup all-purpose flour

2 cups milk

1/2 cup heavy cream

1/4 cup Dijon mustard

2 cloves garlic, minced

1/4 teaspoon salt

1/8 teaspoon black pepper

Instructions:

Prepare the Pork Chops:

Combine Ingredients: In a small bowl, combine maple syrup, Dijon mustard, garlic powder, black pepper, and salt.

Coat Pork Chops: Rub the marinade over both sides of the pork chops.

Cook Pork Chops: Grill or pan-sear the pork chops until desired level of doneness. Top each pork chop with crumbled bacon.

Make the Sauce:

Melt Butter: Melt butter in a saucepan over medium heat.

Whisk in Flour: Whisk in flour and cook for 1 minute.

Add Liquids: Gradually whisk in milk and heavy cream. Bring to a boil, then reduce heat and simmer until thickened.

Add Flavorings: Stir in Dijon mustard, garlic, salt, and pepper.

Serve:

Pour the sauce over the pork chops.

Tips:

For a spicier sauce, add a pinch of red pepper flakes to the sauce.

You can use other types of pork chops, such as boneless or center-cut.

Serve with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a green salad.

Enjoy this delicious and comforting meal!

Creamy Cajun Steak Alfredo

 

Ingredients:

 • 1 lb steak (ribeye or sirloin), sliced into strips

 • 12 oz fettuccine pasta

 • 2 cups heavy cream

 • 1 cup Parmesan cheese, grated

 • 1 tbsp Cajun seasoning

 • 2 tbsp butter

 • 1 tbsp olive oil

 • 2 cloves garlic, minced

 • 1 small onion, diced

 • 1/4 cup fresh parsley, chopped

 • Salt and pepper to taste

Directions:

 1. Cook the fettuccine pasta according to the package instructions. Drain and set aside.

 2. In a large skillet, heat the olive oil over medium-high heat. Season the steak strips with salt, pepper, and Cajun seasoning.

 3. Add the steak to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the steak from the skillet and set aside.

 4. In the same skillet, melt the butter over medium heat. Add the onion and garlic, and cook for 2-3 minutes, until softened.

 5. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook, stirring occasionally, until the sauce thickens, about 3-5 minutes.

 6. Add the cooked pasta and steak back into the skillet. Toss to coat in the creamy sauce. Adjust seasoning with salt and pepper as needed.

 7. Garnish with fresh parsley and serve immediately. Enjoy!

Garlic Parmesan Cheeseburger Bombs

 

Ingredients:

1 lb ground beef

1 cup shredded cheddar cheese

1/2 cup cream cheese, softened

1 tsp garlic powder

1 tsp onion powder

Salt and pepper, to taste

1 can (16 oz) refrigerated biscuit dough

1/4 cup grated Parmesan cheese

2 tbsp butter, melted

Fresh parsley, chopped (for garnish)

Instructions:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease. Add garlic powder, onion powder, salt, and pepper. Mix in the cream cheese and shredded cheddar cheese until well combined, then remove from heat.

Open the can of biscuit dough and separate it into individual biscuits. Flatten each biscuit into a circle.

Place a spoonful of the beef and cheese mixture in the center of each flattened biscuit. Fold the dough over the filling and pinch the edges to seal completely.

In a small bowl, mix melted butter and grated Parmesan cheese. Brush the tops of the cheeseburger bombs with the garlic Parmesan mixture.

Arrange the bombs on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.

Let the bombs cool slightly before serving. Garnish with fresh parsley for a pop of color!

Enjoy these delicious, cheesy bites with a touch of garlic and Parmesan!

Raising Cane’s Chicken Finger Sauce

 

Ingredients:

1/2 cup mayonnaise

1/4 cup ketchup

1 tablespoon Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1/4 teaspoon paprika

Instructions:

Combine Ingredients: In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and paprika until smooth and well blended.

Chill the Sauce: Cover the bowl and refrigerate the sauce for at least 30 minutes to allow the flavors to meld.

Serve: Use this flavorful sauce as a dip for chicken fingers, fries, or your favorite snacks.

Caramelized Onion and Beef Bacon Quiche

 

Ingredients:

- 1 pre-made pie crust (store-bought or homemade)

- 4 large eggs 🥚

- 1 cup heavy cream 🥛

- 1 cup shredded Gruyère cheese 🧀

- 1 large onion, thinly sliced 🧅

- 6 slices beef bacon, chopped into small pieces

- 1 tablespoon olive oil

- 1 teaspoon fresh thyme leaves 🌿

- Salt and pepper to taste

- Fresh parsley for garnish 🌿

Instructions:

1. Preheat your oven to 375°F (190°C). 

2. In a skillet, heat the olive oil over medium heat. Add the chopped beef bacon and cook until crispy. Remove and set aside, leaving the drippings in the pan.

3. In the same skillet, add the sliced onions and cook over low heat, stirring occasionally, until they are caramelized (about 15-20 minutes). Add the thyme, salt, and pepper to taste.

4. In a mixing bowl, whisk together the eggs and heavy cream until well combined. Stir in the shredded Gruyère cheese, caramelized onions, and crispy beef bacon.

5. Pour the mixture into the pie crust, spreading it evenly.

6. Bake in the preheated oven for 30-35 minutes, or until the quiche is set and lightly golden on top.

7. Allow to cool slightly before slicing. Garnish with fresh parsley for a pop of color! 🌿