Tuna stuffed deviled eggs

 

Ingredients

• 6 eggs
• 1 (4.5 ounce) can tuna, drained and flaked
• 2 teaspoons sweet pickle relish, drained
• 1 teaspoon mustard
• ¼ teaspoon white sugar (Optional)
• ⅛ teaspoon onion powder
• 2 ½ tablespoons mayonnaise, or as needed
• salt and pepper to taste
• 1 pinch paprika, or as desired
Instructions



• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

• Cut eggs in half lengthwise; place yolks in a small bowl. Mash egg yolks with a fork; stir in tuna, pickle relish, mustard, sugar, and onion powder. Stir mayonnaise into tuna mixture until mixture is creamy but remains firm; season with salt and pepper.

• Place egg whites cut-side-up on a serving platter. Spoon tuna mixture into egg white halves; sprinkle with paprika.

Enjoy

Old Fashioned Goulash

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This Crockpot goulash recipe is hearty and heartwarming. This simple dinner is filled with ground beef, diced onions, fresh bell peppers, garlic, seasonings, macaroni, frozen peas, salt and pepper.

 

I’m always on the lookout for convenient meal options to keep my family happy and save me time in the kitchen. Using my slow cooker is a true paradise because I don’t have to spend so much time cooking and cleaning. 

I think you’ll love this goulash recipe in your slow cooker as much as I do. 

I made this simmered goulash for potlucks, parties, and other events where I have to feed a lot of hungry people. That’s a huge batch, and everyone devours it right away. Serve it with homemade breadsticks, rolls and a fresh garden salad to complete your meal.

Old Fashioned Goulash

Ingredients

° 2 g ground beef

° 3 c. Chopped garlic

° 1 large yellow onion, diced

° 2 1/2 cups of water

° 1/2 cup beef broth

° 1/3 cup olive oil

° 2 cans of tomato sauce (15 ounces)

° 2 (15 ounce) cans of diced tomatoes

° 1 tablespoon Italian seasoning

° Seasoning 1 T Adobo

° 3 bay leaves

° 1 tablespoon of seasoned salt

° 1/2 cup black pepper

° 2 cups elbow macaroni, uncooked

° 1 cup grated mozzarella cheese

° 1/2 cup grated cheddar cheese

 

Instructions

Step 1

In a large saucepan, brown the ground meat in a skillet over medium-high heat until half-cooked, remove from heat.

Step 2

Add the garlic, onions, and olive oil until the meat is cooked through.

Step 3

Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves and seasoning of salt, pepper and seasoned adobo.

Step 4

Mix well. Lower the heat and cover

Step 5

Cook for about 20 minutes, stirring occasionally.

Step 6

Add the uncooked elbow macaroni to the pan, mix well until combined.

Step 7

Covering again also simmer about 30 min.

Step 8

Cooking time, removing bay leaves

Step 9

Add only cheddar cheese and mixing until well mixed .

Step 10

Adding mozzarella just before serving.

Enjoy!!

Lemon Butter Baked Shrimp

Baked Shrimp with a simple Garlic Lemon Butter Sauce – this recipe couldn’t get any easier and you’ll be dreaming about this sauce! You get perfectly tender baked shrimp covered in a rich sauce that’s perfect for sopping up with fresh crusty bread. Plus you can’t beat the quick bake time here!

Oven Baked Shrimp Recipe with a Simple Sauce

This recipe is proof that it really doesn’t take much to make an impressive and incredibly satisfying dinner.

This shrimp is brimming with bright fresh flavor and with this oven baked method your shrimp will end with a perfect final texture. Nothing gummy or rubbery here just delicate, plump and juicy shrimp.

As always just be sure not to over-cook it. In my opinion a number one key to good shrimp.

Ingredients for Baked Shrimp with Garlic Lemon Butter Sauce

Extra large raw shrimp – large or jumbo size will work too just adjust bake time slightly (give or take).

Butter – salted or unsalted will work here.

Garlic – use fresh garlic for best results.

Lemon juice – don’t use the bottled stuff here only fresh.

Salt and pepper

Red pepper flakes – if you don’t like heat omit, if you love heat add extra.

Fresh parsley – not only will this add color but a light herby flavor that pairs well with lemon.

Ingredients:

1 lb. raw shrimp, cleaned, peeled and deveined

8 Tbs. butter (1 stick), melted

3 cloves garlic, minced (my addition)

1 packet of Good Seasons Italian all natural seasoning

1 1/2 lemon, sliced into circles

1 Tbs. dried parsley leaves

1 tsp. black pepper, ground

Directions:

Preheat the oven to 350 degrees F.

In a small bowl, mix the melted butter with minced garlic, and pour into a 9×111 inch glass casserole dish, spreading it all over the bottom of the dish.

Arrange the lemon slices on top of butter, forming a single layer.

Arrange the cleaned and deveined shrimp on top of the lemon slices.

Sprinkle the Italian Seasoning over the shrimp.

Sprinkle the parsley flakes and pepper on top of that.

Bake uncovered in the preheated oven for 15 minutes

 

BAKED GARLIC PARMESAN FRIES

Ingrdient:

 ¼ cup olive oil

3 cloves garlic, minced

½ teaspoon ground dried thyme

¼ teaspoon seasoned salt (Optional)

½ cup grated Parmesan cheese, divided

¼ cup chopped fresh parsley

¼ cup grated Parmesan cheese

¼ teaspoon seasoned salt (Optional)

Directions

Preheat an oven to 425 degrees F (220 degrees C).

Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl.

Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.

Keto Alice Springs Chicken

 Keto Alice Springs Chicken

Engredints:

2 cups sugar free honey mustard

12 oz bacon, chopped

3 large chicken breasts, pounded thin and cut in half

8 oz mushrooms, chopped

2 cups shredded cheese

Garlic powder

Paprika

Seasoned salt

Green onions to garnish (optional)

Direction:

Preheat your oven to 350 degrees.

Spray a casserole dish with cooking spray.

Cook bacon in a skillet until done and crumble. Set to the side.

Season chicken and brown both sides in the bacon grease about 5 minutes per side.

Remove the chicken from the skillet and place in the casserole dish.

Add mushrooms to skillet and cook for about 5 minutes.

Pour half of the honey mustard over the chicken, then mushrooms, bacon and cheese.

Bake for 20 minutes.

Add green onions on top to garnis

CHICKEN ALFREDO LASGANA ROLL

Parmigiano-Reggiano cheese 1 and a half cup You can even use other types of cheese as well

Salt and pepper to taste

Red pepper flakes for sprinkling one pinch

One pinch of nutmeg

Italian seasoning half tsp

Garlic powder half tsp

Garlic clove 1 chopped

Cream 1 and a half cup

2 to 3 tbsp of butter

For the lasagna rolls:

Lasagna noodles uncooked 9-10

Egg 1

Parsley for garnishing

Rotisserie chicken shredded 2 cups You can always use leftovers

Mozzarella 1 and a half cup grated

Ricotta cheese 1 cup

INSTRUCTIONS

Preheat the oven to 350 degrees F and grease a baking dish for your lasagna rolls.

In a pot of boiling water, add your lasagna noodles and cook them according to the instructions in the back of the packet. Add some salt and a little oil so the noodles do not stick to the pot.

Drain them and wash them under cold water so they do not stick. Or you can add some olive oil and mix to avoid them breaking. Lay them flat on the baking sheet now while you prepare your alfredo sauce.

Take a non-stick pan and add the butter and cream. Heat in on low flame and add the seasoning, garlic powder, salt and pepper to taste, garlic, nutmeg, and some flakes of red chili.

Make sure the heat is medium now and let all the ingredients cook for 5 minutes. Stir constantly to make the mixture thick. Add some parmesan cheese for a great flavor.

Spread some of the alfredo sauce on the bottom of the dish as it will be the first layer as a sauce.

In a bowl add some ricotta, egg, and mozzarella. Mix it and now add half of the remaining alfredo sauce to it.

Spread this mixture on the lasagna rolls and roll them up. Arrange them on the baking dish and add remaining of the alfredo sauce and mozzarella cheese.

Cover the dish with the foil and cook it for 25-30 minutes until the cheese is brown. Add some parsley on the top and make sure to serve it hot and fresh. 

Bacon Egg and Hash Brown Casserole for a Lazy Weekend Breakfast

 Ingredients

1 package bacon, cooked and chopped

1 package frozen hash browns

1 teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon paprika

2 cups shredded cheddar cheese, separated

2 cups milk

8 eggs

Instructions

Preheat oven to 350 degrees.

Grease a large casserole dish and add the frozen hash browns.

Season with salt, pepper, garlic powder, onion powder, and paprika.

Add chopped bacon and 1 ½ cups shredded cheese. Stir ingredients inside casserole dish to evenly distribute all ingredients throughout.

In a large bowl, whisk the milk and eggs to combine.

Pour milk mixture evenly over hash brown mixture.

Top with remaining shredded cheese.

If making ahead, cover casserole and refrigerate for up to 24 hours.

Bake uncovered for 30 to 40 minutes, or until hash browns are cooked through and the egg mixture is no longer runny.

STEAK AND ONION

 

INGREDIENTS:

2 large onions, thinly sliced

3 tablespoons clarified butter, divided

1-2 garlic cloves

1 pound rib-eye steaks or other cuts of choice, about ¾ inch thick

3 ½ tablespoons balsamic vinegar, divided

2-3 fresh thyme stalks (or rosemary if you prefer)

Sea salt and freshly crushed black pepper to taste

DIRECTIONS:

Take the steak out of the refrigerator about half an hour before cooking it to bring it to room temperature.

In a large skillet, heat 1 tablespoon clarified butter; add the onions and cook, stirring occasionally until the onions begin to caramelize, about 8-10 minutes.

Add 1½ tablespoons balsamic vinegar, season to taste, and continue cooking for 1-2 minutes. Set aside while you cook the steak.

Pat the steak dry with paper kitchen towels, brush with some clarified butter, and season to taste.

Heat a medium cast-iron skillet and add the steak. Sear it for about 1 minute per side, then the remaining clarified butter, garlic, thyme, and balsamic vinegar. Cook for another minute or so per side, flipping once until it forms a nice brown crust.

Once it has cooked to the desired doneness, transfer to a plate and tent with aluminum foil. Let it rest for about 5-6 minutes then cut it and serve topped with the caramelized onions.

Enjoy !

CHEESY GROUND BEEF QUESADILLAS

 Ingredients :

• Half a spoonful of olive oil
• ° 1 pound of ground beef
• 1 teaspoon chili powder
• 1 teaspoon ground hot pepper
• 1 teaspoon dried thyme
• Half a teaspoon of ground cumin
• Half a teaspoon garlic powder
• Half a teaspoon of onion powder
• Half a teaspoon of salt
• Half a teaspoon freshly ground black pepper
• 1 teaspoon ground cayenne pepper (or to taste, optional)
• 1 tablespoon tomato paste
• 2 tablespoons of unsalted beef broth (or low-sodium or regular)
• 12 ounces of mix grated cheese (about 3 cups (a combination of cheddar cheese, jack Monterey, and mozzarella pizza))
• 6 flour tortillas (about 7 to 8 inches in diameter)
• 2 tablespoons vegetable oil (for spreading, about 2 teaspoons of oil per batch)

Instructions :

Preheat the oven to 200 degrees Fahrenheit (to keep the quesadilla warm while cooking).

Heat olive oil in a non-stick frying pan (about 10 inch or 12 inch) over medium heat.

Once the oil warms up, add ground meat, chili powder, chipotle pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper and hot pepper (if using). Heat until ground beef is fully cooked, crumbling with a wooden spoon, about 8 to 10 minutes or so. Add tomato paste and broth / broth and cook another 1 to 2 minutes.

Removing the meat from pan and place it in a bowl. If there is any surplus grease, drain / removing .

Spread about 8 ounces (or 2 cups) of cheese between all of the tortillas (on one side).

Note: Save the remaining 4 ounces (or 1 cup of cheese).

Also, if the tortilla is smaller or larger than the size you used, the amount you produce may vary.

Spread the minced meat over the cheese. Then sprinkle the remaining cup (or 4 ounces) of cheese over the ground beef. Fold each tortilla so that it is shaped like a half-moon.

To cook quesadillas, heat about 2 teaspoons of vegetable oil in a 10-inch or 12-inch nonstick skillet over a medium-low heat. Gently move the oil around the pan to cover it.

Note: If you are using the same skillet you used to cook ground beef, just wipe it off before greasing and cooking the quesadilla.

Note: Cook quesadillas in batches, two quesadillas at a time, adding more cooking spray or oil to the skillet in between batches as necessary.

Put the quesadilla in the pan. Cook the quesadilla for two minutes on one side.

Carefully turn the quesadilla to the other side and continue cooking for an additional two minutes or until it is golden brown and crispy on the outside and the cheese melts on the inside (watch carefully to make sure it does not burn). Transfer the cooked quesadillas to a baking sheet and place them in the preheated oven to keep warm while you continue cooking the remaining quesadillas.

Repeat the process to cook the remaining quesadillas.

Once done, cut each half moon (quesadilla) in half so that you have 12 pieces. Good served wiith salsa, guacamole, & / OR sour cream. Note: If you have any leftovers, store them properly in an airtight container in the refrigerator and use them within 2 to 4 days, and reheat when you are ready to Enjoy

Enjoy !

Alfredo Chicken Wings

 

INGREDIENTS:

20-25 chicken wings

1  tsp Lawry’s seasoned salt

1 /2 tsp Lawry’s garlic salt1  tsp garlic powder

1  tsp onion powder

1/2 tsp pepper

1   tsp paprika

1  1/2 Tbsp baking powder

Alfredo sauce

2  Tbsp. Butter

2  cups  of heavy  whipping cream

2  tsp salt

1  tsp  peppe

2  tsp onion powder

3  tsp garlic powder

1/2 cup of shreddedParmesan cheese

DIRECTION:

Preheat oven to 375.

First, clean your chicken in salt, vinegar, and cold water. Rinse and pat dry.

Season your chicken, then place them on a cooling rack. Place them in the oven and let them cook for 20 minutes. Flip them over, and put them back in the oven for another 20 minutes. Flip them back over and let them finish cooking for 15 more minutes.

Once done, start making your Alfredo sauce. Place a pan on medium heat. Add your butter.

Once the butter melts,slowly whisk in your heavy whipping cream. Next, whisk in your seasoning and let it come to a light boil.

Turn your heat down low, and let simmer for about 3 minutes or until it slightly thickens, then add in your Parmesan cheese. Mix well, then add your chicken wings. Give it a nice toss and plate them.

Enjoy !!