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Category: Dinner

Pepper Steak & Rice

Pepper Steak & Rice

Tender strips of steak, colorful bell peppers, and onions come together in a rich, savory sauce in this comforting pepper steak and rice recipe. A touch of rice vinegar adds a little tang, while fluffy rice soaks up the flavor. Serve with spinach on the…

Spinach and Shrimp Pasta

Related Posts What you’ll learn: sautéing shrimp, emulsifying sauce, achieving the right pasta texture. Variations: Swap shrimp for chicken, use half-and-half or cream cheese for a thicker sauce. Serving suggestions: Pair with garlic bread or a side salad. Approximate nutrition per serving: 600 calories, 30g…

Cheesy Turkey Lasagna

Cheesy Turkey Lasagna

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Cheesy Turkey Lasagna

Total Time 1 hour 20 minutes
Servings 8

Ingredients

  • 2 pounds ground turkey
  • 1 16 oz box lasagna noodles
  • 1/4 cup red wine
  • 1 large green bell pepper diced
  • 2 8oz jars tomato sauce
  • 1 large yellow onion
  • 6 garlic cloves diced
  • 2 teaspoons chicken bouillon granules
  • 1 tablespoon sugar
  • 1/2 cup fresh basil
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground oregano
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup parsley chopped
  • 2 medium eggs
  • 1 15oz container ricotta cheese
  • 1 lb mozzarella cheese
  • 1 cup freshly grated parmesan cheese

Instructions

  1. In a large dutch oven, add 1 tablespoon canola oil and cook the ground turkey over med-high heat, stirring consistently to crumble and separate meat.
  2. Stir in all seasonings, spices and herbs and pour in tomato sauce.
  3. Reduce heat to a low simmer.
  4. Place lasagna noodles flat in a baking pan or casserole dish.
  5. Meanwhile, bring 8 cups of water and 1 tbsp of salt to a boil and pour directly over the noodles.
  6. Allow noodles to sit for 30 minutes in the hot water, drain, rinse and discard pasta water.
  7. In a mixing bowl, combine ricotta cheese, eggs, parsley, salt, pepper, seasoned salt and place mixture in the fridge until ready to assemble.
  8. Preheat oven to 375 and spray a 9x13 inch casserole dish with cooking spray.
  9. Spread about 1 cup of meat sauce in the bottom of pan.
  10. Place a layer of noodles in the bottom of pan, slightly overlapping, trimming as necessary.
  11. Spread 1/3 of the ricotta cheese mixture and top with 1/4 of the mozzarella cheese, then sprinkle with 1/4 cup parmesan cheese. Repeat ...layering for a total of three layers.
  12. Place final layer of pasta noodles, topped with remaining meat sauce, mozzarella, parmesan, mild cheddar cheese.
  13. Cover with foil and bake for 25 minutes.
  14. Remove foil and bake for an additional 25 minutes to allow cheese to melt and slightly brown.
  15. Allow lasagna to cool for 20 minutes before serving.

Recipe Notes

***You may use ground meat of your choice in any combination***

Romaine Shrimp Tacos and Creamy Slaw

Romaine Shrimp Tacos and Creamy Slaw

The southwest flavor of these Romaine Shrimp Tacos are so simply amazing that you’ll think you ran to the border to get them. The spices of the cumin, old bay and chili powder gives it just the perfect kick. Classic ingredients that infuses the shrimp…

Braised Beef Short Ribs

Braised Beef Short Ribs

 

Butter Basted Pork Chops

Butter Basted Pork Chops

Thick-cut chops and steaks are an impressive center to any meal. Pork is notorious for easily becoming dry and tough if it’s overcooked, and working with an extra-thick cut of meat only compounds this dilemma. So how do you cook it to perfection? 

A perfectly cooked pork chop should have a crisp sear on its exterior with tender, succulent meat from edge to edge. Tracking the internal temperature of pork is absolutely critical to avoid a dry, tough chop. A chop can lose up to 30% of its moisture when cooked to 150°F [66°C] or higher. So keep that in mind next time you’re grilling or pan searing those chops.

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Butter Basted Pork Chops

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 4 boneless pork chops 4/5" thick about 9 oz each
  • 2 tablespoons butter

Marinade

  • 1/3 cup / braggs liquid aminos or soy sauce
  • 2 tablespoons brown sugar
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves minced
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Place Marinade ingredients in a ziplock bag and massage to combine.
  2. Add chops and coat in the Marinade and place in the fridge for 1 hour.
  3. Take the chops out of the fridge 20 minutes prior to cooking.
  4. Drizzle butter in pan, heat on medium high. Add pork chops and cook for 4-5 minutes or until the underside is caramelized, then turn the chops and cook for 4-5 minutes
  5. Baste both sides with residual marinade in ziplock bag, then cook the basted side for 30 seconds before serving. The chops should have a crust.
  6. Transfer chops to a plate, cover loosely with foil and allow them to rest for 3 minutes before serving.
Buttermilk Fried Chicken

Buttermilk Fried Chicken

Creamy Cajun Red Beans

Creamy Cajun Red Beans

All white everything… of course not. Except those CREAMY, CAJUN RED BEANS. If you’re from New Orleans, you know exactly what brand they are. Red kidney beans are as ubiquitous a symbol of New Orleans as the fleur-de-lis, a rite as common as Carnival. The…

Stuffed Chicken Marsala

Stuffed Chicken Marsala

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Stuffed Chicken Marsala

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 4 medium boneless skinless chicken breasts
  • 8 slices mozzarella cheese
  • 1 12- ounce jar sun dried tomatoes packed in oil drained, thinly sliced
  • 2/3 cup shredded parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1 teaspoon worcestershiresauce
  • 1 teaspoon seasoning salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 tablespoons canola
  • salt and pepper to taste

Marsala sauce

  • 1 1/2 cups marsala cooking wine or broth
  • 3 teaspoons minced garlic
  • 1 cup sliced mushrooms
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • grated parmesan cheese and parsley for garnish

Instructions

  1. Preheat oven to 400 degrees.
  2. Use a sharp knife to cut a slit horizontally along one side of the chicken breast, careful not to cut all the way through the chicken making a pocket.
  3. Fill each pocket with 2 slices of mozzarella cheese, ¼ of the sun dried tomatoes, and ¼ of the shredded parmesan cheese.
  4. Pinch together the open side of the chicken breasts and secure with toothpicks. Coat the chicken with oil, then sprinkle with salt and pepper to taste, garlic powder, onion powder, seasoning salt and Italian seasoning, rubbing in with your fingers.
  5. Transfer chicken to a large oven-safe skillet and brown chicken over medium-high heat for 3-4 minutes on each side. Place chicken on a plate while you prepare the marsala sauce.
  6. In the same pan, use reserve and add marsala cooking wine, garlic, mushrooms, salt, pepper, and heavy cream.
  7. Stir and bring to a boil and cook for 3-4 minutes. Return chicken pan and spoon some of the sauce over the chicken.
  8. Transfer skillet to preheated oven and bake for 20-25 minutes until chicken is cooked all the way through and cheeses are melted.
  9. Spoon sauce over the chicken, top with grated parmesan cheese and parsley and serve.
Spicy Crawfish Etouffee

Spicy Crawfish Etouffee

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