Marinated Cucumbers, Onions, and Tomatoes

 

Ingredients:

• 3 medium cucumbers, peeled and sliced 1/4 inch thick
• 1 medium onion, sliced and separated into rings
• 3 medium tomatoes, cut into wedges
• 1/2 cup vinegar
• 1/4 cup sugar
• 1 cup water
• 2 teaspoons salt
• 1 teaspoon fresh coarse ground black pepper
• 1/4 cup oil
• 1 teaspoon chopped fresh mint (optional)

Directions:

1. Combine all ingredients in a large bowl.
2. Toss well to mix.
3. Refrigerate at least 2 hours before serving.

Garlic Parmesan Fried Lamb Chops

 

Garlic Parmesan Fried Lamb Chops, 

Ingredients:

• 8 lamb chops (about 1-inch thick)
• 1 cup breadcrumbs (panko or regular)
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 2 large eggs
• 1/2 cup milk (or buttermilk for extra tenderness)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika (optional, for a smoky touch)
• 2 tablespoons chopped fresh parsley (for garnish)
• 1/2 cup olive oil (or vegetable oil for frying)
• Lemon wedges (for serving)

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Instructions:

1. Prepare the Coating:

   • In a shallow dish, combine breadcrumbs, Parmesan cheese, garlic, oregano, paprika, salt, and pepper.
   • In a separate bowl, whisk together the eggs and milk.
   • Place the flour in another dish for dredging.

2. Coat the Lamb Chops:

   • Pat the lamb chops dry with a paper towel.
   • Dredge each chop in flour, shaking off excess.
   • Dip into the egg mixture, ensuring full coverage.
   • Finally, coat with the garlic-Parmesan breadcrumb mixture, pressing lightly to adhere.

3. Fry the Lamb Chops:

   • Heat olive oil in a large skillet over medium-high heat.
   • Fry lamb chops for about 3-4 minutes per side, or until golden brown and crispy.
   • Transfer to a paper towel-lined plate to drain excess oil.

4. Serve:

   • Sprinkle with fresh parsley and serve with lemon wedges for a zesty touch.
   • Pair with mashed potatoes, roasted veggies, or a fresh salad.

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Tips:

• For extra crispiness, double-coat the chops by repeating the egg and breadcrumb steps.
• Use an air fryer at 400°F (200°C) for 15 minutes, flipping halfway for a healthier option.
• Let the lamb rest for a few minutes before serving to retain juiciness.

Enjoy your crispy, savory garlic Parmesan fried lamb chops! Let me know if you need more ideas.

Cheesy Potato Sticks: Crispy Golden and Irresistibly Delicious

 

Ingredients:

2 large potatoes (peeled and grated)

1/2 cup shredded cheese (cheddar or mozzarella)

2 tablespoons cornstarch (for crispiness)

Instructions:

1. Prepare the potatoes: Grate the potatoes and squeeze out excess water using a clean kitchen towel.

2. Mix the ingredients: In a bowl, combine the grated potatoes, shredded cheese, and cornstarch. Mix well to form a dough-like consistency.

3. Shape the sticks: Take small portions of the mixture and shape them into sticks or small logs.

4. Cook:

Pan-fry: Heat a little oil in a non-stick pan and fry until golden brown on all sides.

Bake: Place on a lined baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.

5. Serve: Enjoy them hot with your favorite dipping sauce!

These cheesy potato sticks are crispy on the outside and soft on the inside—perfect for 

a quick snack or party appetizer.

Chicken and Potatoes with Garlic Parmesan Cream Sauce

 

Ingredients:

For the chicken and potatoes:

2 boneless, skinless chicken breasts (sliced in half lengthwise)

1 lb (450g) baby potatoes, halved

2 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

1/2 tsp dried oregano

Salt and pepper to taste

2 tbsp unsalted butter

For the garlic parmesan cream sauce:

4 cloves garlic, minced

2 tbsp unsalted butter

1 cup heavy cream (or half-and-half)

1/2 cup chicken broth

3/4 cup grated Parmesan cheese

1 tsp Italian seasoning

1/2 tsp red pepper flakes (optional)

Salt and pepper to taste

1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the chicken and potatoes:

Preheat oven to 400°F (200°C).

In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, oregano, salt, and pepper.

Heat 2 tbsp of butter in a large oven-safe skillet over medium heat.

Add the chicken breasts, season with salt and pepper, and sear for 3-4 minutes per side until golden brown. Remove and set aside.

In the same skillet, add the seasoned potatoes and cook for about 5 minutes until they start to brown.

2. Make the garlic parmesan sauce:

In the same skillet, melt 2 tbsp of butter and sauté the minced garlic until fragrant (about 1 minute).

Stir in the chicken broth and scrape up any browned bits from the pan.

Pour in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes.

Simmer for 3-5 minutes, stirring occasionally, until the sauce thickens.

3. Combine and bake:

Return the chicken to the skillet, nestling it among the potatoes.

Spoon some sauce over the chicken, then transfer the skillet to the preheated oven.

Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and potatoes are tender.

4. Serve:

Garnish with chopped parsley and extra Parmesan if desired.

Serve warm and enjoy!

Let me know if you try it out!

Chinese pepper steak with onions

 

Ingredients :

• 1.5 lb beef strips (I used thinly sliced ​​round steaks and cut them into strips)
• 1 green bell pepper, cutting to thick tranches
• 1 red bell pepper, cut into thick slices
• 1/2 thick sliced ​​onion
• 1/4 teaspoon garlic powder
• 1 1/2 cups beef broth
• 1/4 teaspoon ground ginger
• 3 tablespoons of soy sauce
• 1/4 teaspoon black pepper
• 2 teaspoon brown sugar
• 1 tablespoon cornstarch

Methods :

Place beef, peppers and onions in an electric pressure cooker.
Adding season, brown sugar & soy sauce on beef / peppers.
Pour beef broth into Instant Pot.
Stir to combine.
Add the lid and make sure it is tightly closed. Set pressure to high for 15 min.
When done for a quick release (or if you want the steak to fall apart, do a natural release)
Remove the cover and press the Cancel button. Then switch the pressure cooker to sauté mode.
In a separate small bowl, mix 1/4 cup cold water with a tablespoon of cornstarch together. Then stir the pepper steak mixture into the Instant Pot.
Bring to a boil for 3 to 5 minutes until the sauce begins to thicken.
Enjoy !

Black-Eyed Peas, Sausage, and Collard Greens Soup

 

Ingredients:

1 lb (450g) smoked sausage (such as andouille or kielbasa), sliced

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 can (15 oz) diced tomatoes, undrained

4 cups chicken or vegetable broth

2 cups water

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional, for heat)

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1/2 teaspoon salt (adjust to taste)

1 bay leaf

2 cans (15 oz each) black-eyed peas, drained and rinsed (or 2 cups cooked black-eyed peas)

4 cups chopped fresh collard greens (or 1 bunch)

1 tablespoon apple cider vinegar (optional, for a tangy touch)

1/2 teaspoon red pepper flakes (optional, for extra spice)

Instructions:

1. Cook the sausage:

Heat olive oil in a large pot or Dutch oven over medium heat.

Add sliced sausage and cook until browned, about 5-7 minutes. Remove and set aside.

2. Sauté the aromatics:

In the same pot, add diced onion and cook until softened, about 3-4 minutes.

Stir in minced garlic and cook for another minute until fragrant.

3 Build the soup base:

Add diced tomatoes, chicken broth, water, smoked paprika, cayenne pepper, thyme, black pepper, salt, and bay leaf.

Bring to a simmer and cook for 10 minutes to develop flavors.

4. Add the black-eyed peas and collard greens:

Stir in the drained black-eyed peas and chopped collard greens.

Return the sausage to the pot.

5. Simmer:

Cover and simmer for 20-25 minutes, or until the greens are tender.

Stir in apple cider vinegar and red pepper flakes, if using.

6. Serve:

Remove the bay leaf and serve hot with cornbread or crusty bread.

Tips:

For a creamier texture, mash some of the black-eyed peas before adding them to the soup.

If using dried black-eyed peas, soak them overnight and cook until tender before adding to the soup.

Substitute collard greens with kale or spinach if desired

Enjoy your homemade, Southern-inspired soup!

Old Fashioned Onion Rings

 

Ingredients

• 1 large onion, cut into 1/4-inch slices
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt 1 egg
• 1 cup milk, or as needed
• 3/4 cup dry bread crumbs seasoned salt to taste
• 1 quart oil for frying, or as needed

Directions
Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Sweet Blueberry Biscuits

 

Biscuits:

• 2 cups All-Purpose Flour (I used White Lily, a flour available in most Southern stores)
• 1 Tb. baking powder
• 1 1/2 tsp salt
• 3 Tb. sugar
• 1 stick unsalted butter (VERY cold)
• 3/4-ish cup buttermilk (use enough until the dough is just barely wet enough)
• 1 c. frozen blueberries (we used fresh blueberries that had been frozen overnight)
• 1/2 stick melted salted butter

Sauce:

• 1 c. powdered sugar
• 3 Tb. milk (or more if not thin enough)
• 1/2 tsp. vanilla

How to make it :

Cut butter into small pats and lay out on a cookie sheet lined in wax paper. Stick in the freezer for at least 10 minutes. Prepare cast iron skillet with a tiny amount of bacon grease, if available. Easiest thing: fry one piece of bacon, wipe out the pan, and you’re good to go!

Preheat oven to 500 degrees.

Stir the sauce ingredients together (powdered sugar, milk, vanilla), and make sure the powdered sugar is completely dissolved.

Combine all the dry ingredients (flour, baking powder, salt, sugar) together and then cut in the cold unsalted butter. Cut in until the butter is about pea sized, relatively well mixed in. Add buttermilk. Add slowly until you have just enough where the dough separates from the sides of the bowl. Stir until just combined and roll it out onto a well-floured surface.

Before kneading, prepare a large area for kneading. (I use a large cutting board for easy clean-up!) Sprinkle the area with some flour. Put the dough on the floured area and sprinkle some flour over the dough. Press the dough out (no need to roll with a pin) and flatten to about 1/2″ thickness. Put blueberries over dough. Knead a couple of times and flatten back out to about 1″ thickness. (Honestly, the thicker the better, because they rise so beautifully!) The berries will likely start to bleed onto the dough and you’ll start to see flecks of blue as the berries defrost.

Place biscuits in a cast-iron skillet and be sure biscuits are touching.

Bake at 500 degrees for about 10-12 minutes. Somewhere around 6 to 8 minutes, take the skillet out of the oven and brush the biscuits with melted salted butter. This is an integral part of the baking process. And be liberal with it, brush on the sides of the biscuits if they are showing. When you begin to see the tops lightly brown (and the blueberries burst), take them out. The temperature in the middle of the biscuits will remain very hot once out of the oven and will continue the cooking process.

NOTE: Some people have mentioned that they have to leave their biscuits in for longer than 10 or 12 minutes. I have never had to leave mine in for longer, but if you fear yours aren’t getting done and want to leave them in for longer, be sure to watch them like a hawk! I promise, they will go from done to burnt in just a few seconds!

When you take the biscuits out of the oven, let the pan cool for about 10 minutes. Pour the sauce over the biscuits after 10 minutes. Use as much or little of the sauce as desired.

Serve immediately!

Grilled or Broiled Garlic Parmesan Corn

 

Ingredients

4 ears of corn on the cob

• Olive oil cooking spray
• ½ teaspoon salt
• ½ teaspoon garlic powder
• 3 tablespoons grated Parmesan cheese

Directions

1. Husk the corn. Coat each piece all over with olive oil spray.

2. To Grill: Preheat grill to medium-high. Add corn to grill. Grill corn, turning occasionally, until charred and tender, 8 to 12 minutes total. If it starts to stick, coat with more olive oil spray.

3. To Broil: Preheat broiler. Line a baking pan with foil. Place corn on pan. Broil for about 6-7 minutes until charred (browned). Turn over and broil about 6 minutes more.

4. Remove corn from heat and sprinkle with a little salt and garlic powder all over each piece. Sprinkle the top of each ear of corn with ¾ tablespoon of Parmesan cheese.
Serve immediately.

Makes 4 servings

Nutrition Facts

for 1 corn on the cob
96 calories
2g fat
1g sat fat
3g chol
5g prot
18g carbs
3g fiber
3g sugar
229mg sod

Classic Shrimp Scampi

 

INGREDIENTS

  2 tablespoons butter

• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• ½ cup dry white wine or broth
• ¾ teaspoon kosher salt, or to taste
• ⅛ teaspoon crushed red pepper flakes, or to taste
• Freshly ground black pepper
• 1 ¾ pounds large or extra-large shrimp, shelled
• ⅓ cup chopped parsley
• Freshly squeezed juice of half a lemon
• Cooked pasta or crusty bread

PREPARATION
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread

Here’s the recipe for Busy Day Soup:

 

Ingredients

1 lb ground beef

1 packet onion soup mix

1 ¾ cups mixed frozen vegetables

5 cups water

1 (28 oz) can diced tomatoes

1 cup uncooked macaroni

Instructions

1. Cook the Ground Beef

In a large pot, brown the ground beef over medium heat. Drain any excess grease.

2. Combine Base Ingredients

Add the onion soup mix, water, and diced tomatoes (including juice) to the pot. Stir well to combine.

3. Add Vegetables

Stir in the frozen mixed vegetables. Bring the soup to a boil.

4. Simmer

Reduce the heat to low and let the soup simmer for about 15-20 minutes to let the flavors meld together.

5. Cook the Pasta

Add the uncooked macaroni to the pot. Simmer for an additional 8-10 minutes, or until the macaroni is tender.

6. Serve and Enjoy

Taste the soup and adjust with salt or pepper if needed. Serve hot with your favorite bread or crackers.

Quick, hearty, and perfect for busy days!

Creamy Crock-pot Chicken and Broccoli Over Rice

 

Ingredients:

• 3-4 boneless chicken breasts
• 1 10oz can cream of chicken soup
• 1 10 oz can cheddar soup
• 1 14 oz can chicken broth
• ½ teaspoon salt
• ¼ teaspoon garlic salt seasoning
• 1 cup sour cream
• 6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes)
• 1 cup shredded cheddar cheese

Directions:

Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth.

Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.

When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.

Serve over steamed rice and sprinkle with cheese. 4-6 servings

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