taryneliseee
@taryneliseee • 578,200 subscribers
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Thanksgiving Mac & Cheese 😋🧀 - 1 lb cavatappi pasta - chicken bouillon, for the pasta water (or salt heavily like the ocean) - 8 oz sharp yellow cheddar, freshly shredded (all for the sauce) - 8 oz monterey Jack, freshly shredded (reserve ¼ of the block for topping) - 2 oz gruyère, freshly shredded - 2 slices american cheese - Small handful of any extra shredded cheese for topping (optional, I used mild cheddar cuz that's what I had lol) - 3 tbsp unsalted butter - 2 tbsp all-purpose flour - 1 (12 fl oz) can evaporated milk - 1½ cups heavy cream - 1 cup whole milk - squirt of dijon mustard - few dashes of frank's redhot - garlic powder - onion powder - smoked paprika - salt & pepper, to taste 1. Preheat your oven to 350°F. Shred all your cheeses and set aside about ¼ of the monterey jack block for topping. The rest will go into your cheese sauce! 2. Bring a large pot of water to a boil and season with chicken bouillon (or salt pretty heavily). Cook the pasta for about 1–2 minutes less than what the box says since it'll cook a little more in the oven. Drain and set aside. 3. In a large pot over medium-low heat, melt the butter. Add the flour and whisk for about 1–2 minutes until everything is smooth and a lil bubbly. You don't want the flour to brown! 4. Slowly whisk in the evaporated milk, making sure there aren't any flour clumps before adding the heavy cream and whole milk. Keep stirring over medium-low heat until everything is heated through and starts to thicken a little. Don't let it boil! 5. Add a squirt of dijon mustard, a few dashes of frank's redhot, garlic powder, onion powder, smoked paprika, and salt & pepper. 6. Take the pot off the heat and slowly add in your sharp cheddar, remaining monterey jack, gruyère, and 2 slices of american cheese. I like to add a handful at a time and stir until it's melted before adding more. Once everything is melted, taste it and adjust your seasonings if needed! 7. Add your cooked pasta into the cheese sauce and mix until everything is coated. It should look pretty saucy because the pasta will soak up some of that sauce as it sits and bakes! If it's looking too thick, add a little warm milk to loosen it up. 8. Pour everything into a baking dish and top with your reserved monterey jack and whatever extra shredded cheese you have on hand! I used mild cheddar + monterey jack. 9. Bake uncovered at 350°F for about 10-12 minutes or until the top is melted. If you want that golden brown top, you can broil for another 1–2 minutes! Just make sure your baking dish is broiler safe and keep an eye on it because it can brown fast. 10. Let it sit for about 3–5 minutes before serving. Enjoy!! :)) #fyp #explorepage✨ #macandcheese #recipes #dinner
taryneliseee428,400 Aufrufe • vor 3 Tagen
Creamy Boursin Chicken Sausage Orzo Bake 🍅🌿 Such a yummy easy meal!!! 💛 Ingredients: - 1 lb orzo - 12 oz spinach & feta chicken sausage, sliced - 2 cups cherry tomatoes - 1 cup baby spinach - 3-4 garlic cloves (or minced garlic) - 1 round Garlic & Fine Herbs Boursin cheese - 2 3/4 cups chicken broth - 1 tbsp olive oil - 2 tsp garlic powder - Salt & pepper, to taste Instructions: 1. Preheat oven to 375°F 2. Add orzo, sliced chicken sausage, cherry tomatoes, garlic and spinach to a baking dish 3. Place the Boursin cheese right in the center 4. Pour in chicken broth + drizzle olive oil over everything 5. Season with garlic powder, salt, and pepper 6. Bake for 30 minutes 7. Take it out and stir everything together until the Boursin melts into a creamy sauce 8. Let it sit 5–10 minutes so it gets extra creamy and the orzo soaks up the sauce!! My friend @emmalea_1 sent me this recipe from @Jar Of Lemons - so good! 💛 #fyp #EasyRecipe #DinnerIdeas #recipes #explorepage✨
taryneliseee605,700 Aufrufe • vor 4 Monaten
Easy Chicken Sausage & Veggie Sheet Pan Dinner 😮💨 Ingredients Sheet Pan: -1 package chicken sausage, sliced into rounds -1 lb baby gold potatoes, quartered -½–¾ lb brussels sprouts, trimmed + halved -1 red bell pepper, chopped -1 orange bell pepper, chopped -½ red onion, chopped -2 tsp avocado or olive oil -Fire & Smoke Society Smoky Applewood seasoning, generously -garlic powder -smoked paprika -onion powder -black pepper -salt, if needed -2 tbsp grated Parmesan Creamy Hot Honey Dijon: -⅓ cup plain greek yogurt -1 tbsp light mayo -1½ tbsp dijon mustard -1 tbsp hot honey -1½ tsp apple cider vinegar -½ tsp fresh lemon juice -¼ tsp garlic powder -Smoky Applewood seasoning, to taste -black pepper -pinch of salt, if needed -splash of water, if needed to thin Instructions 1. Preheat the oven to 425°F. Quarter the baby potatoes and halve the brussels sprouts. 2. Add the potatoes and brussels to a large sheet pan. Drizzle with about 1½ tsp oil and season pretty generously with smoky applewood seasoning, garlic powder, smoked paprika, onion powder and black pepper. Toss until evenly coated. 3. Spread everything into an even layer, placing the brussels cut-side down when possible. Roast for 15 minutes. 4. While those roast, slice the chicken sausage into rounds and chop the red bell pepper, orange bell pepper and red onion. 5. Remove the sheet pan from the oven and toss the potatoes and brussels. Add the chicken sausage, peppers and red onion. Drizzle with the remaining ½ tsp oil and add another generous sprinkle of seasoning. 6. Spread everything back into an even layer and roast for another 15–18 minutes, or until the potatoes are tender and everything is starting to caramelize. 7. While that cooks, make the sauce. Whisk together the greek yogurt, light mayo, dijon, hot honey, apple cider vinegar, lemon juice, garlic powder, smoky applewood seasoning and black pepper. Add a splash of water if needed until creamy and drizzleable. 8. Once the potatoes are tender, switch the oven to broil for 2–3 minutes to get the sausage and vegetables extra browned and crispy. 9. Remove from the oven and immediately sprinkle the parmesan over the hot sheet pan. 10. Plate & drizzle the creamy hot honey dijon over everything. Finish with extra black pepper or a little extra hot honey if desired. #fyp #explorepage✨ #dinner #easyrecipe #recipes
taryneliseee306,800 Aufrufe • vor 2 Monaten
Healthier Sticky HONEY Garlic Chicken Meatballs 🔥🍯🧄 Meatballs: -1 lb 97% lean ground chicken breast -1 large egg -2 tbsp panko breadcrumbs -2 green onions, finely sliced -2 cloves garlic, minced -1 tbsp low-sodium soy sauce -½ tsp garlic powder -½ tsp onion powder -¼ tsp ground ginger -¼ tsp black pepper -Pinch of red pepper flakes -Sprinkle of salt Sticky Honey Garlic Sauce: -¼ cup low-sodium soy sauce -3 tbsp honey (try not to add as much as I did) -1 tbsp oyster sauce -1 tbsp chili garlic sauce -1½ tbsp rice vinegar -2 cloves garlic, minced -¼ tsp ground ginger -½ tsp sesame oil -3 tbsp water Slurry -1 tsp cornstarch -1 tbsp cold water For Serving -Cilantro-lime rice -Broccoli -Sliced green onions -Sesame seeds Instructions: 1. Preheat oven to 400°F. Line a baking sheet with parchment paper (or spray sheet with cooking oil) 2. Add the ground chicken, egg, panko, green onions, garlic, soy sauce, garlic powder, onion powder, ground ginger, black pepper, red pepper flakes and a sprinkle of salt to a large bowl. 3. Gently mix until everything is just combined. Don't overmix. The mixture may be slightly sticky because the chicken is so lean! 4. Form into about 11 golf ball sized meatballs. Wet your hands if needed to keep the mixture from sticking. 5. Arrange on a baking sheet and bake at 400°F for 14 minutes (or until cooked through) 6. Broil for 1–2 minutes, just until lightly browned. Meatballs should reach 165°F internally. 7. While the meatballs bake, make the sauce. Add the soy sauce, honey, oyster sauce, chili garlic sauce, rice vinegar, garlic, ground ginger, sesame oil and water to a skillet or saucepan. 8. Bring to a gentle simmer over medium heat and cook for about 2 minutes, stirring occasionally. 9. In a small bowl, whisk together 1 tsp cornstarch + 1 tbsp cold water until completely smooth. 10. Slowly whisk the slurry into the simmering sauce. Cook for another 1–2 minutes, until the sauce is thick and glossy. 11. If you want the sauce a little thicker, mix an additional ½ tsp cornstarch + ½ tbsp cold water and add it gradually until the glaze reaches your desired consistency. 12. Transfer the sauce to a wide skillet if you made it in a saucepan. Add the cooked meatballs and gently toss until they're completely coated. 13. Let the meatballs cook in the sauce over low heat for 1–2 minutes, just long enough for the glaze to cling to them. 14. Remove from heat and finish with sliced green onions + sesame seeds. Serve with cilantro-lime rice and broccoli!! So good!!! #fyp #explorepage✨ #easyrecipe #recipes #healthy
taryneliseee205,000 Aufrufe • vor 2 Monaten
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