BAKED GARLIC PARMESAN POTATO WEDGES

 

INGREDIENTS

3-4 large russet potatoes, sliced into wedges

4 tablespoons olive oil

2 teaspoons salt

2 teaspoons garlic powder

2 teaspoons Italian seasoning

½ cup shredded parmesan cheese

optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

INSTRUCTIONS

Preheat oven to 375. Lightly grease a large baking sheet and set aside.

Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.

Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

Buffalo Brussels Sprouts

 

INGREDIENTS

1 lb. Brussels sprouts, trimmed

2 large Eggs, beaten

1 c. all-purpose flour

2 c. panko bread crumbs

Canola oil, for frying

kosher salt

Freshly ground black pepper

Buffalo sauce, for serving

DIRECTIONS

In a large pot of salted boiling water, boil Brussels sprouts until bright green and fork-tender, 8 to 10 minutes. Drain and rinse with cold water.

Arrange egg and flour in two shallow bowls and place panko bread crumbs in a large Ziploc.

Dredge Brussels sprouts: Dip in egg, then toss in flour, then add to panko bag. Shake in batches until fully coated.

Meanwhile, fill a skillet with enough canola oil to reach 2″ high and heat over medium-high heat until shiny. Add dredged Brussels sprout to oil and fry until golden and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate and season with salt and pepper.

Serve with buffalo sauce.

Easy Taco Bake Recipe

 

Ingredients 

1 lb Ground Beef

1 pkg Taco Seasoning

 Cup Water

Chili Cheese Corn Chips- to taste

1 Can Cheddar Cheese Soup

½ Cup Milk

8 to 12 oz Shredded Mozzarella

Toppings as desired

How to make it :

Brown ground beef and prepare as taco meat according to the seasoning package (using water).

Pour enough fritos into a 9 x9 pan to cover the bottom.

Top with taco meat.

Combine soup and milk in a sauce pan and heat through until smooth.

Top taco meat with cheese sauce.

Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).

Bake at 350 degrees for 10-15 minutes until bubbly.

Serve over lettuce and with desired topics.

ONE POT MEXICAN RICE CASSEROLE

 

Ingredients

1 Pound Ground Beef

1 Small Onion, Diced

Salt & Pepper, To Taste

2 Tablespoons Taco Seasoning

1 Teaspoon Garlic Powder

1 Cup Long Grain White Rice

1 1/2 Cups Beef Broth

1 15 Ounce Can Corn, Drained

8 Ounces Tomato Sauce

1/2 Cup Salsa

1 Cup Shredded Cheese

How To Make ONE POT MEXICAN RICE CASSEROLE

Cook the ground beef and onion together with salt and pepper to taste in a large skillet over medium high heat until beef is no longer pink. Drain grease if necessary.

Return the pan to the stove and sprinkle the beef with the garlic powder and taco seasoning.

Stir in the rice, broth, corn, tomato sauce, and salsa.

Bring mixture to a boil. Cover, reduce heat and simmer for 18-20 minutes until rice is tender.

Top with cheese and return the lid to the pan for 2-3 minutes until cheese is melted.

Easy Pochero Recipe

 Ingredients:

½ kilo chicken , cut into parts

½ kilo pork, cut into cubes

½ kilo beef, cut into cubes

4 pieces chorizo bilbao

8 cups water

1 tsp salt

1 bundle onion leeks

6 cloves garlic, minced

2 tbsp oil

5 pieces saba banana

5 pieces boiled potatoes, quartered

5 pieces boiled sweet potatoes, quartered

1 cup chickpeas

1 bundle cabbage, sliced

1 pinch salt and pepper

Instructions:

Boil pork, chicken, beef, and chorizo in salted water with onion leeks.

Let it simmer until all meat is tender then set meat aside.

Saute garlic, onion, then pour in the stock.

Bring to a boil then add all meat, banana, potatoes, sweet potatoes, and chickpeas.

Season with salt and patis then add in cabbage.

Butterscotch White Chocolate Oatmeal Cookies

 

Ingredients

1 cup brown sugar

3/4 cup white sugar

1 cup butter, softened to room temp.

2 eggs

1 Tbs. vanilla

1 3/4 cups flour

1 tsp. salt

1 tsp. baking soda

2 cups oats

1 1/2 cups butterscotch chips

1 1/2 cups white chocolate chips

How to make it

Mix the sugars. Add butter and cream together until light and fluffy.

Add eggs and vanilla and mix well.

Add flour, salt and soda. Mix well.

Add oats and stir together. Add the chips until all combined.

Scoop onto an ungreased cookie sheet and bake at 350 for 10-12 minutes.

I usually do 11 minutes and they come out perfect.

Cool on sheet for a few minutes before removing to a cooling rack.

Billion Dollar Buttery Biscuits

 Ingredients

(Makes 8–10 biscuits)

2 cups (240g) all-purpose flour

1 tablespoon baking powder

1 teaspoon granulated sugar

½ teaspoon salt

½ cup (115g) unsalted butter, chilled and cubed

¾ cup (180ml) cold buttermilk (or regular milk with 1 teaspoon vinegar or lemon juice)

2 tablespoons heavy cream or melted butter (for brushing)

Optional Add-Ins: Shredded cheese, fresh herbs, or cooked, crumbled bacon for extra decadence.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.

Step 3: Cut in the Butter

Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter. This step ensures flaky layers in your biscuits.

Step 4: Add the Buttermilk

Gradually pour in the cold buttermilk, stirring gently with a fork or spatula until the dough comes together. Be careful not to overmix; the dough should be slightly sticky.

Step 5: Shape the Dough

Turn the dough out onto a lightly floured surface. Gently pat or roll it into a rectangle about 1 inch thick.

Fold the dough into thirds (like folding a letter) and gently pat it out again. Repeat this process 2–3 times to create flaky layers.

Step 6: Cut and Arrange

Using a round biscuit cutter (or a glass), cut out biscuits and place them on the prepared baking sheet. Press the cutter straight down without twisting to help the biscuits rise evenly.

Gather any scraps, gently press them together, and cut out additional biscuits.

Step 7: Brush and Bake

Brush the tops of the biscuits with heavy cream or melted butter for a golden finish.

Bake in the preheated oven for 12–15 minutes, or until the biscuits are golden brown and puffed.

Step 8: Serve Warm

Remove the biscuits from the oven and brush with more melted butter, if desired. Serve warm with honey, jam, or gravy.