Hamburger Green Bean Casserole

Hamburger Green Bean Casserole

Ingredients :

• 1 pound ground beef

• 1 can (15 oz) green beans, drained

• 1 can (10.5 oz) cream of mushroom soup

• ½ cup milk

• 1 cup shredded cheddar cheese

• 1 cup French fried onions

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and pepper, to taste

Instructions :

1. Preheat your oven to 350°F (175°C).

2. Brown the beef:

In a large skillet over medium heat, cook the ground beef until browned and no longer pink, breaking it up with a spatula as it cooks. Drain off any excess fat.

3. Mix the casserole base:

In a large bowl, combine the cooked ground beef, drained green beans, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Stir everything together until well blended.

4. Assemble:

Spoon the mixture into a greased 9x13-inch baking dish, spreading it out evenly.

5. Add cheese:

Sprinkle the shredded cheddar cheese evenly over the top.

6. Bake:

Place the dish in the oven and bake for about 25 minutes, until the casserole is bubbly and the cheese is melted.

7. Top with crispy onions:

Remove the casserole from the oven and scatter the French fried onions over the top. Return to the oven and bake for another 5–10 minutes, or until the onions are crisp and golden.

Servings: 6

Prep Time: 10 minutes

Cook Time: 35 minutes

Creamy Smothered Chicken with Spinach, Potatoes, and Mushrooms

 

Creamy Smothered Chicken with Spinach, Potatoes, and Mushrooms  

Ingredients:  

For the chicken:  

- 4 boneless, skinless chicken thighs or breasts  

- 1 tablespoon olive oil  

- 1 teaspoon garlic powder  

- 1 teaspoon paprika  

- Salt and pepper to taste  

For the sauce:  

- 2 tablespoons butter  

- 2 cups baby spinach, chopped  

- 1 cup mushrooms, sliced  

- 1 cup baby potatoes, halved and boiled  

- 2 garlic cloves, minced  

- 1/2 cup chicken broth  

- 1/2 cup heavy cream  

- 1 teaspoon Dijon mustard  

- Salt and pepper to taste  

- 1 tablespoon fresh parsley, chopped (for garnish)  

Directions:  

1. Season the chicken thighs with garlic powder, paprika, salt, and pepper.  

2. Heat olive oil in a large skillet over medium heat. Sear the chicken on both sides until golden brown, about 4-5 minutes per side. Remove and set aside.  

3. In the same skillet, melt the butter. Add garlic and mushrooms, cooking for 2-3 minutes until softened.  

4. Stir in the chicken broth, heavy cream, and Dijon mustard. Let the sauce simmer for 3-4 minutes until slightly thickened.  

5. Add the boiled potatoes and chopped spinach to the skillet, stirring to coat them in the sauce. Return the chicken to the skillet, spooning the sauce over the top. Simmer for 8-10 minutes, or until the chicken is fully cooked.  

6. Garnish with fresh parsley and serve warm with crusty bread or a side salad.  

prep time: 15 min, cooking time: 30 min, serves: 4, kcal: 400 per serving

Easy Crispy Roasted Cauliflower

 

Baked cauliflower tastes better than meat! Crispy roasted cauliflower. Simply delicious!

My Crispy Roasted Cauliflower recipe is a testament to the versatility and deliciousness of this humble vegetable.

**Ingredients:**

* 1 large head of cauliflower, cut into florets

* 2 tablespoons olive oil

* 1 teaspoon garlic powder

* 1/2 teaspoon onion powder

* 1/2 teaspoon paprika

* 1/4 teaspoon salt

* 1/4 teaspoon black pepper

* Optional: 1/4 cup grated Parmesan cheese

**Instructions:**

1. **Preheat oven:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

2. **Prepare cauliflower:** Wash and dry the cauliflower florets. If they are large, cut them into smaller pieces for even cooking.

3. **Season cauliflower:** In a large bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated. If using Parmesan cheese, add it to the bowl and toss to combine.

4. **Roast cauliflower:** Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 30-40 minutes, or until the cauliflower is golden brown and tender.

5. **Serve:** Remove the cauliflower from the oven and let it cool slightly before serving. Enjoy as a main dish, side dish, or snack!

Must express something to keep getting my recipes…. Thank you! 

Steak and Seafood Skillet with Garlic Parmesan Cream Sauce

 

Steak and Seafood Skillet with Garlic Parmesan Cream Sauce 

**Ingredients:**

- 1.5 pounds ribeye steak (or cut of choice)

- 1 pound jumbo shrimp, peeled and deveined

- 2 tablespoons olive oil

- 2 tablespoons unsalted butter

- 1.5 teaspoons kosher salt (adjust to taste)

- ½ teaspoon black pepper (adjust to taste)

- ¼ teaspoon red pepper flakes (optional)

- ¼ teaspoon smoked paprika

- 1 medium onion, diced

- 6 cloves garlic, minced

- 8 ounces fresh spinach, chopped

- 1 medium lemon (zested and juiced)

- ½ cup broth (beef, chicken, seafood, or vegetable)

- 1 cup heavy whipping cream

- 4 ounces freshly grated Parmesan cheese

- Fresh parsley and additional Parmesan cheese for garnish

**Instructions:**

1. **Sear the Steak**: Season the steak with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare or to your liking. Remove from the skillet and let it rest.

2. **Cook the Shrimp**: In the same skillet, add the butter and shrimp. Sear until pink and cooked through, about 2 minutes per side. Remove from the skillet and set aside.

3. **Sauté Onions and Garlic**: Add the diced onion and minced garlic to the skillet. Cook until softened, about 3-4 minutes.

4. **Make the Sauce**: Pour in the broth, lemon juice, and zest. Stir in the heavy cream and Parmesan cheese, letting the sauce simmer and thicken for 2-3 minutes. Add the fresh spinach and allow it to wilt.

5. **Combine and Serve**: Return the steak and shrimp to the skillet, tossing in the sauce to coat. Garnish with fresh parsley and extra Parmesan cheese. Serve hot and enjoy!

A delicious and indulgent meal for any special occasion!

Mediterranean Orzo, Leek & Vegetable Dill Soup

 

Dear Silent  members of our group say anything to stay active. Lemon Chicken Orzo Soup  I’ve been did it yesterday and this recipe is now one of my favorite recipe goods ever!! yummm

(Share it so that it reaches everyone please)

Ingredients:

1 tablespoon olive oil

1 medium carrot, diced

2-3 celery stalks, diced

1 medium leek, white and light green parts only, finely chopped

2 large garlic cloves, minced

6 cups (1.5 litres) chicken stock

2 chicken breasts (about ¾ lb / 350 g)

1 cup (225 g) orzo

Juice of 1 small lemon

1 cup (30 g) fresh dill, finely chopped

Salt and freshly ground black pepper to taste

Heat the olive oil in a stock pot or Dutch oven and cook the carrot and celery for 4-5 minutes over medium heat.

Add the leek and cook for 2-3 minutes, then add the garlic and continue to cook for another minute.

Next, add the chicken stock and chicken breasts. Bring to a boil, then lower the heat to medium-low and simmer for 15 minutes with a lid placed ajar on the pot.

Take out the cooked chicken and set it aside on a plate. Add the orzo to the pot and cook for 10 minutes, stirring occasionally so the orzo doesn’t stick to the bottom of the pot.

Meanwhile, shred the chicken using two forks. When the orzo is cooked, add the shredded chicken back to the pot together with the lemon juice and fresh dill.

Season to taste and serve immediately with your favorite crusty bread if you like.

Enjoy 🤗

Tater Tot Breakfast Bowl with Sausage Gravy

 Tater Tot Breakfast Bowl with Sausage Gravy

Ingredients:

For the Tater Tot Bowl:

4 cups frozen Tater Tots

4 large eggs

1/2 cup shredded cheddar cheese

2 tablespoons chopped green onions (optional)

For the Sausage Gravy:

1/2 pound breakfast sausage

2 tablespoons all-purpose flour

1 1/2 cups whole milk

1/4 teaspoon salt

1/4 teaspoon black pepper

Instructions:

Cook the Tater Tots:

Preheat your oven according to the package instructions and bake the Tater Tots until crispy and golden brown, usually about 20-25 minutes. Set aside.

Make the Sausage Gravy:

In a skillet over medium heat, cook the breakfast sausage, breaking it apart with a spatula until browned and cooked through.

Sprinkle the flour over the cooked sausage and stir well to combine, cooking for 1-2 minutes to eliminate the raw flour taste.

Gradually pour in the milk, stirring constantly, and cook until the gravy thickens, about 5 minutes. Season with salt and pepper. Remove from heat and keep warm.

Cook the Eggs:

While the gravy is cooking, scramble the eggs in a non-stick pan over medium heat until fully cooked.

Assemble the Bowls:

Divide the crispy Tater Tots among serving bowls.

Top each bowl with scrambled eggs, sausage gravy, and a sprinkle of shredded cheddar cheese.

Garnish with chopped green onions, if desired.

Serve Immediately:

Enjoy your hearty breakfast bowl warm, and savor the combination of crispy Tater Tots, creamy sausage gravy, and fluffy scrambled eggs!

Serving Suggestions:

This breakfast bowl pairs perfectly with fresh fruit or a side of toast for a complete meal. Enjoy!

Queso Steak Fajita Skillet Over Mexican Rice

 

Queso Steak Fajita Skillet Over Mexican Rice 

Ingredients

For the Skillet:

1½ lbs skirt steak or ribeye, thinly sliced

1 tbsp olive oil

1 tbsp butter

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp chili powder

1 tsp cumin

1 tsp salt

1/8 tsp pepper, to your liking

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow onion, sliced

1 cup shredded Monterey Jack or cheddar cheese

¾ cup queso dip (store-bought or homemade)

For the Mexican Rice:

1 tbsp oil

1 cup long grain white rice

1 ¾ cups chicken broth

½ cup tomato sauce

1 tsp cumin

½ tsp garlic powder

Salt, to your liking

Instructions:

In a skillet over medium heat, add oil and toast the rice until lightly golden.

Stir in tomato sauce, broth, cumin, garlic powder, and salt.

Bring to a simmer, cover, reduce heat to low, and cook for 18-20 minutes until rice is tender. Fluff with a fork and set aside.

Season the steak slices with garlic powder, onion powder, paprika, chili powder, cumin, salt, and pepper.

Heat olive oil and butter in a large skillet over medium-high heat.

Sear steak for 2–3 minutes until browned (don’t overcook). Remove steak from skillet and set aside.

In the same skillet, toss in sliced peppers and onions. Cook until tender and slightly charred, about 6–8 minutes.

Add steak back to the skillet with peppers and onions.

Stir in queso dip and sprinkle shredded cheese on top.

Let it melt and bubble, about 2–3 minutes on low heat.

Spoon a bed of Mexican rice on each plate or bowl.

Top with that cheesy, sizzling steak fajita mixture.

Garnish with cilantro, if desired.