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🐟🧀 CREAMY SPINACH & CHEESE STUFFED SALMON WAIT until you see what's hiding inside this juicy salmon! 👀🔥 Tender, flaky salmon stuffed with creamy garlic spinach and gooey melted cheese! 🤤😍 A restaurant-worthy dinner made right at home! ❤️ 😍 Full recipe is on my page, right under my profile picture ⬆️

483,300 görüntüleme

Teriyaki Chicken Veggie Rice Bake A delicious one-pan casserole loaded with juicy chicken, fluffy rice, crisp-tender vegetables, and a homemade teriyaki sauce. It's an easy, family-friendly dinner that's packed with flavor and perfect for busy weeknights. Ingredients Chicken & Rice Bake 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces 3 cups cooked white rice 2 cups broccoli florets 1 cup diced carrots 1 red bell pepper, chopped ½ red onion, chopped ½ cup frozen peas 2 green onions, thinly sliced 1 tablespoon sesame seeds (optional) Homemade Teriyaki Sauce ½ cup low-sodium soy sauce ⅓ cup honey or brown sugar ¼ cup water 2 tablespoons rice vinegar 1 tablespoon sesame oil 3 garlic cloves, minced 1 teaspoon freshly grated ginger 1 tablespoon cornstarch 2 tablespoons water Instructions Preheat your oven to 375°F and lightly coat a 9x13-inch baking dish with cooking spray or a thin layer of oil. To prepare the teriyaki sauce, combine the soy sauce, honey, ¼ cup water, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Bring the mixture to a gentle simmer over medium heat and cook for about 2 to 3 minutes. In a separate small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth. Stir the slurry into the simmering sauce and continue cooking for another 1 to 2 minutes, or until the sauce thickens. Remove from the heat. Heat a large skillet over medium heat. Add the chicken pieces and cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned and fully cooked. Add the broccoli, carrots, bell pepper, red onion, and peas to the skillet. Cook for another 4 to 5 minutes, just until the vegetables begin to soften while still keeping a slight crunch. Stir the cooked rice into the skillet, then pour in half of the teriyaki sauce. Mix everything together until the rice, chicken, and vegetables are evenly coated. Transfer the mixture into the prepared baking dish and spread it into an even layer. Pour the remaining teriyaki sauce evenly over the top. Bake uncovered for 15 to 20 minutes, or until the casserole is thoroughly heated and bubbling around the edges. Remove from the oven and garnish with sliced green onions and sesame seeds before serving. Storage Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 6 Calories: Approximately 430 per serving

Teriyaki Chicken Veggie Rice Bake A delicious one-pan casserole loaded with juicy chicken, fluffy rice, crisp-tender vegetables, and a homemade teriyaki sauce. It's an easy, family-friendly dinner that's packed with flavor and perfect for busy weeknights. Ingredients Chicken & Rice Bake 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces 3 cups cooked white rice 2 cups broccoli florets 1 cup diced carrots 1 red bell pepper, chopped ½ red onion, chopped ½ cup frozen peas 2 green onions, thinly sliced 1 tablespoon sesame seeds (optional) Homemade Teriyaki Sauce ½ cup low-sodium soy sauce ⅓ cup honey or brown sugar ¼ cup water 2 tablespoons rice vinegar 1 tablespoon sesame oil 3 garlic cloves, minced 1 teaspoon freshly grated ginger 1 tablespoon cornstarch 2 tablespoons water Instructions Preheat your oven to 375°F and lightly coat a 9x13-inch baking dish with cooking spray or a thin layer of oil. To prepare the teriyaki sauce, combine the soy sauce, honey, ¼ cup water, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Bring the mixture to a gentle simmer over medium heat and cook for about 2 to 3 minutes. In a separate small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth. Stir the slurry into the simmering sauce and continue cooking for another 1 to 2 minutes, or until the sauce thickens. Remove from the heat. Heat a large skillet over medium heat. Add the chicken pieces and cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned and fully cooked. Add the broccoli, carrots, bell pepper, red onion, and peas to the skillet. Cook for another 4 to 5 minutes, just until the vegetables begin to soften while still keeping a slight crunch. Stir the cooked rice into the skillet, then pour in half of the teriyaki sauce. Mix everything together until the rice, chicken, and vegetables are evenly coated. Transfer the mixture into the prepared baking dish and spread it into an even layer. Pour the remaining teriyaki sauce evenly over the top. Bake uncovered for 15 to 20 minutes, or until the casserole is thoroughly heated and bubbling around the edges. Remove from the oven and garnish with sliced green onions and sesame seeds before serving. Storage Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 6 Calories: Approximately 430 per serving

124,900 görüntüleme

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melting cabbage recipe Prep Time: 15 minutes Cook Time: 30 minutes Servings: 4–6 🛒 Ingredients 1 head green cabbage, cleaned and cut into 6–8 wedges 2 tbsp olive oil (for brushing or massaging cabbage) Salt, pepper, garlic powder, to taste 2 tbsp unsalted butter 1/2 onion, thinly sliced 2 tbsp all-purpose flour 1 cup heavy cream 1/2 cup chicken broth 1/2 cup grated Parmesan cheese Foil, for baking Optional garnish: parsley, extra Parmesan 👩‍🍳 Instructions Prep the Cabbage: Wash and dry the cabbage. Cut into wedges by slicing in quarters, then halving each quarter. You should end up with 6–8 wedges. Sear the Cabbage: Heat a cast iron skillet over medium-high. Add a little oil. Season cabbage wedges directly in the pan or beforehand with salt, pepper, and garlic powder. Sear each side for about 4–5 minutes until nicely charred. Remove from skillet and set aside. Make the Cream Sauce: In the same pan, melt butter over medium heat. Add sliced onions and cook until softened, about 3 minutes. Sprinkle in the flour and stir continuously for 2 minutes to cook off the raw taste. Slowly whisk in the heavy cream and chicken broth. Let it simmer until thick enough to coat the back of a spoon. Stir in Parmesan and reduce to low. Taste and adjust seasoning if needed. Bake It Up: Preheat oven to 400°F (200°C). Place seared cabbage back into the skillet or a baking dish. Pour the creamy sauce all over the top. Cover with foil and bake for 10–15 minutes, until cabbage is tender and flavors are melded. Finish & Serve: Uncover and broil for 2–3 minutes if you want the top a little browned. Garnish with extra Parmesan or parsley. Add red pepper flakes for a little heat. You can also top with crushed Ritz or panko crumbs for crunch before baking.

melting cabbage recipe Prep Time: 15 minutes Cook Time: 30 minutes Servings: 4–6 🛒 Ingredients 1 head green cabbage, cleaned and cut into 6–8 wedges 2 tbsp olive oil (for brushing or massaging cabbage) Salt, pepper, garlic powder, to taste 2 tbsp unsalted butter 1/2 onion, thinly sliced 2 tbsp all-purpose flour 1 cup heavy cream 1/2 cup chicken broth 1/2 cup grated Parmesan cheese Foil, for baking Optional garnish: parsley, extra Parmesan 👩‍🍳 Instructions Prep the Cabbage: Wash and dry the cabbage. Cut into wedges by slicing in quarters, then halving each quarter. You should end up with 6–8 wedges. Sear the Cabbage: Heat a cast iron skillet over medium-high. Add a little oil. Season cabbage wedges directly in the pan or beforehand with salt, pepper, and garlic powder. Sear each side for about 4–5 minutes until nicely charred. Remove from skillet and set aside. Make the Cream Sauce: In the same pan, melt butter over medium heat. Add sliced onions and cook until softened, about 3 minutes. Sprinkle in the flour and stir continuously for 2 minutes to cook off the raw taste. Slowly whisk in the heavy cream and chicken broth. Let it simmer until thick enough to coat the back of a spoon. Stir in Parmesan and reduce to low. Taste and adjust seasoning if needed. Bake It Up: Preheat oven to 400°F (200°C). Place seared cabbage back into the skillet or a baking dish. Pour the creamy sauce all over the top. Cover with foil and bake for 10–15 minutes, until cabbage is tender and flavors are melded. Finish & Serve: Uncover and broil for 2–3 minutes if you want the top a little browned. Garnish with extra Parmesan or parsley. Add red pepper flakes for a little heat. You can also top with crushed Ritz or panko crumbs for crunch before baking.

1,300,000 görüntüleme • 7 ay önce

Crockpot lil' Smokies with Beans and Potatoes It’s the perfect set-it-and-forget-it dinner for busy days. Ingredients (Serves 4–6) For the Crockpot 2 (14 oz) packages Lil’ Smokies sausages 1 lb baby potatoes, halved 2 cups fresh green beans, trimmed and cut in half For the Sauce ⅓ cup honey ¼ cup soy sauce 3 cloves garlic, minced 2 tbsp brown sugar 1 tbsp Dijon mustard 1 tbsp olive oil ½ tsp black pepper ½ tsp smoked paprika ½ tsp red pepper flakes (optional) Instructions Add ingredients to crockpot Place the Lil’ Smokies, baby potatoes, and green beans into the slow cooker. Make the sauce In a small bowl, whisk together honey, soy sauce, garlic, brown sugar, Dijon mustard, olive oil, pepper, paprika, and red pepper flakes. Pour and toss Pour the sauce over everything in the crockpot and gently stir to coat. Cook Low: 6–7 hours High: 3–4 hours Until the potatoes are tender. Stir before serving Give everything a good stir so the glaze coats all the ingredients. Serve warm Spoon the sauce over the top for extra flavor. Serving Suggestions Serve over steamed rice Pair with cornbread or dinner rolls Add a fresh salad for balance Great for potlucks or game day

Crockpot lil' Smokies with Beans and Potatoes It’s the perfect set-it-and-forget-it dinner for busy days. Ingredients (Serves 4–6) For the Crockpot 2 (14 oz) packages Lil’ Smokies sausages 1 lb baby potatoes, halved 2 cups fresh green beans, trimmed and cut in half For the Sauce ⅓ cup honey ¼ cup soy sauce 3 cloves garlic, minced 2 tbsp brown sugar 1 tbsp Dijon mustard 1 tbsp olive oil ½ tsp black pepper ½ tsp smoked paprika ½ tsp red pepper flakes (optional) Instructions Add ingredients to crockpot Place the Lil’ Smokies, baby potatoes, and green beans into the slow cooker. Make the sauce In a small bowl, whisk together honey, soy sauce, garlic, brown sugar, Dijon mustard, olive oil, pepper, paprika, and red pepper flakes. Pour and toss Pour the sauce over everything in the crockpot and gently stir to coat. Cook Low: 6–7 hours High: 3–4 hours Until the potatoes are tender. Stir before serving Give everything a good stir so the glaze coats all the ingredients. Serve warm Spoon the sauce over the top for extra flavor. Serving Suggestions Serve over steamed rice Pair with cornbread or dinner rolls Add a fresh salad for balance Great for potlucks or game day

60,900 görüntüleme • 7 ay önce

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