Easy Recipes, 124 Wagner Road, Petersburg, VA, United States, Virginia (2025)

02/03/2025

Crockpot Cream Cheese Chicken Chili

Ingredients:

1 lb boneless, skinless chicken breasts
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (10 oz) can diced tomatoes with green chilies (like Rotel)
1 packet ranch seasoning mix
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika (optional, for extra flavor)
1 (8 oz) block cream cheese
Optional for Serving:

Shredded cheddar cheese
Chopped green onions
Sour cream
Tortilla chips or cornbread
Instructions:

Prepare the Crockpot: Place the chicken breasts at the bottom of the crockpot.

Add the Ingredients: Layer the black beans, corn, diced tomatoes with green chilies, and ranch seasoning on top of the chicken. Sprinkle with chili powder, cumin, onion powder, garlic powder, and smoked paprika. Place the block of cream cheese on top of the mixture.

Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.

Shred the Chicken: Once cooked, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and stir everything together until the cream cheese is fully melted and the chili is creamy.

Serve: Ladle the chili into bowls and garnish with shredded cheddar cheese, chopped green onions, or a dollop of sour cream if desired. Serve with tortilla chips or warm cornbread for dipping.

02/03/2025

Ginger Biscuits Recipe

Ingredients:

250g soft margarine
2 cups (500ml) brown sugar
2 eggs
½ cup (125ml) golden syrup
4 cups (1000ml) plain flour
5 heaping teaspoons ginger powder
3 heaping teaspoons cinnamon powder
2 level teaspoons mixed spice (optional)
2 level teaspoons baking soda
Instructions:

Cream the margarine and sugar: In a large bowl, beat together the soft margarine and brown sugar until light and fluffy. You can use an electric mixer for best results or do it by hand.
Add wet ingredients: Add the eggs and golden syrup to the creamed mixture and mix until fully combined.
Sift dry ingredients: In a separate bowl, sift the plain flour, ginger powder, cinnamon powder, mixed spice (if using), and baking soda. Sifting ensures no lumps and evenly distributed spices.
Combine wet and dry ingredients: Gradually add the sifted dry ingredients into the wet mixture. Mix until a dough forms. If the dough feels too sticky, add a little more flour, one tablespoon at a time.
Shape the biscuits: Divide the dough into small, equal portions and roll each into a ball.
Bake the biscuits: Place the dough balls onto a greased or lined baking tray, leaving space between them as they will spread. Bake in a preheated oven at 200°C (400°F) for 10-12 minutes, or until they turn golden brown.
Cool the biscuits: Let the biscuits cool on the baking tray for a few minutes, then transfer them to a wire rack to cool completely.
Tips for Success:

Use soft margarine (not melted) for easy creaming.
Avoid overmixing the dough to keep the biscuits tender.
Allow biscuits to cool fully before storing in an airtight container to keep them crisp.
Enjoy your homemade ginger biscuits with a cup of tea or coffee!

02/03/2025

Chicken, Spinach, and Mushroom Low-Carb Oven Dish

Ingredients:

1 small bag fresh baby spinach
1 dash of pepper
1 dash of herb and garlic seasoning
8 oz shredded mozzarella cheese
6 thin-sliced chicken breasts
1 container green onion cream cheese
¼ cup olive oil
½ cup chicken broth
1 (8 oz) package of sliced mushrooms
Instructions:

Preheat the oven to 375°F (190°C).
In a large skillet, cook the chicken breasts in olive oil over medium heat until fully cooked. Season with pepper and herb and garlic seasoning.
Add the mushrooms to the skillet and cook until they soften.
Stir in the cream cheese and chicken broth, bringing the mixture to a simmer. Cook until it thickens.
Add the spinach to the skillet and cook until wilted.
Transfer the mixture to a baking dish and top with shredded mozzarella cheese.
Bake for 15-20 minutes, or until the cheese is melted and bubbly.
Tips:

Feel free to use any type of mushrooms you prefer.
If you don’t have green onion cream cheese, plain cream cheese with chopped green onions will work just as well.
This dish can be prepared ahead of time and reheated.
Serve over cauliflower rice or zucchini noodles for a complete low-carb meal.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 6

02/03/2025

Jamaican Brown Stew Chicken

Ingredients:

2 ½ pounds chicken drumsticks, thighs, or a mix
1 lime or lemon for washing chicken
2 teaspoons salt
1 teaspoon black pepper
½ teaspoon paprika
½ teaspoon all-purpose seasoning
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 medium onion, sliced
1 bell pepper, any color, sliced
3 cloves garlic, minced
2 medium carrots, sliced
3 scallions, chopped
1 sprig of thyme
1 scotch bonnet pepper, whole or sliced (optional for spice)
1 tablespoon ketchup
1 teaspoon browning sauce
1 cup chicken stock or water
Directions:

Wash chicken pieces with lime or lemon and water, then pat dry.
Season the chicken with salt, black pepper, paprika, all-purpose seasoning, and soy sauce. Let it marinate for at least 1 hour or overnight for the best flavor.
Heat vegetable oil in a large skillet over medium heat. Brown the chicken pieces on all sides. Remove the chicken from the skillet and set aside.
In the same skillet, sauté the onion, bell pepper, garlic, carrots, and scallions until softened.
Add the thyme, scotch bonnet pepper, ketchup, and browning sauce to the skillet. Stir well to combine.
Pour in the chicken stock or water, and bring to a simmer.
Return the chicken to the skillet, ensuring the pieces are well covered by the sauce. Cover and let simmer for 30-35 minutes, or until the chicken is fully cooked and tender.
Taste and adjust the seasoning as needed. Serve hot with rice, fried dumplings, or your favorite sides.
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings

02/02/2025

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Ingredients:

1 pound spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup sun-dried tomatoes (oil-packed, drained and roughly chopped), reserve 2 tablespoons of the oil
5 ounces fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus extra for serving
Salt and pepper, to taste
Red pepper flakes (optional, for a little heat)
Instructions:

Cook the Pasta:
Cook the spaghetti according to package instructions until al dente. Before draining, reserve about 1/2 cup of the pasta water.

Sauté Garlic and Tomatoes:
While the pasta cooks, heat the olive oil and the reserved sun-dried tomato oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant (be careful not to burn). Stir in the chopped sun-dried tomatoes and cook for another minute.

Wilt the Spinach:
Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted.

Make the Sauce:
Pour in the heavy cream and bring to a simmer. Reduce the heat to low, then stir in the Parmesan cheese. Season with salt, pepper, and red pepper flakes (if using). Let the sauce simmer for a few minutes, until it thickens slightly.

Combine:
Add the cooked spaghetti to the skillet and toss to coat the pasta evenly with the sauce. If the sauce is too thick, add some reserved pasta water to loosen it up.

Serve:
Serve the pasta immediately, topped with extra Parmesan cheese.

Tips and Variations:

Spinach Alternatives: Swap spinach for other greens like kale or arugula.
Sun-Dried Tomato Variations: If using dry-packed sun-dried tomatoes, soak them in hot water for about 15 minutes to soften before chopping.
Add Protein: Toss in cooked chicken, shrimp, or Italian sausage for added protein.
Vegetable Additions: Consider adding mushrooms, bell peppers, or artichoke hearts for extra flavor.
Wine Addition: For a flavor boost, add 1/2 cup of dry white wine after sautéing the garlic and tomatoes. Let it simmer for a couple of minutes before adding the cream.
Lemon Zest: A little lemon zest at the end brightens up the dish with a fresh flavor.
Fresh Herbs: Stir in chopped basil, oregano, or parsley right before serving for a burst of freshness.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4

02/02/2025

Cheesy Mashed Potato Puffs

Ingredients:

2 cups mashed potatoes
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 large eggs
1/4 cup milk
2 green onions, chopped
Salt and pepper, to taste
1/2 teaspoon garlic powder
Optional Add-Ins:

Crispy bacon bits
Chopped herbs (such as parsley or chives)
Paprika or cayenne pepper for extra flavor
Instructions:

Preheat the Oven:
Preheat your oven to 400°F (200°C). Grease a mini muffin tin or standard muffin tin with butter or cooking spray to prevent sticking.

Mix the Ingredients:
In a large mixing bowl, combine the mashed potatoes, cheddar cheese, Parmesan cheese, eggs, milk, green onions, garlic powder, salt, and pepper. Mix until all ingredients are thoroughly combined, resulting in a thick and creamy mixture.

Fill the Muffin Tin:
Scoop the potato mixture into the prepared muffin tin, filling each cup to the top. Use a spoon or small ice cream scoop for even portions.

Bake to Golden Perfection:
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and slightly crispy. For an extra cheesy touch, sprinkle some additional cheddar or Parmesan on top during the last 5 minutes of baking.

Cool and Serve:
Allow the puffs to cool in the muffin tin for about 5 minutes before carefully removing them with a fork or small spatula. Serve warm for the best texture and flavor.

Prep Time: 10 minutes
Cooking Time: 20-25 minutes
Total Time: 30-35 minutes
Servings: 4

02/02/2025

Valentine's Day Strawberry Cream Cheese Bars

Ingredients:

1 box strawberry cake mix
1/3 cup melted butter
1/3 cup milk
Sprinkles (optional, for topping)
16 oz cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
Instructions:

Prepare the Batter: In a mixing bowl, combine the strawberry cake mix, melted butter, and milk. Stir until well combined.
Layer the Dough: Grease a 9x13-inch baking pan and spread half of the strawberry batter evenly across the bottom. If the batter is sticky, you can use parchment paper to help spread it more easily.
Make the Cream Cheese Layer: In a separate bowl, blend together the cream cheese, sugar, and vanilla extract until smooth.
Assemble the Bars: Carefully spread the cream cheese mixture over the strawberry layer in the pan.
Top with Crumble: Crumble the remaining strawberry batter over the cream cheese layer.
Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for 25 minutes. Be sure not to overbake. Allow the bars to cool completely before cutting them into squares.
Storage: Store the bars in an airtight container in the refrigerator due to the cream cheese. These bars can be served closer to room temperature for a softer texture.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 12

02/02/2025

Mini Apple Pie Bites

Yields: Approximately 24 mini pies
Prep time: 20 minutes
Cook time: 15-20 minutes

Ingredients:

For the Filling:

2 large apples (Honeycrisp or Granny Smith work well), peeled and diced
1/4 cup granulated sugar
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
For the Crust:

1 package (2 crusts) refrigerated pie crusts
For the Egg Wash:

1 egg, beaten
1 tablespoon milk
For the Topping:

1 tablespoon coarse sugar (turbinado or sanding sugar)
Instructions:

Prepare the Filling: In a medium bowl, mix the diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Stir gently to combine, making sure the apples are well coated.
Prepare the Crust: Unroll the pie crusts onto a lightly floured surface. Use a 2 1/2-inch round cookie cutter (or a glass of similar size) to cut out circles from the dough. You should get about 12 circles per crust.
Assemble the Pies: Place a spoonful of the apple mixture in the center of half of the dough circles.
Seal the Pies: Brush the edges of the remaining dough circles with a little water. Place them on top of the filled circles and gently press the edges to seal. Use a fork to crimp the edges and secure them well.
Egg Wash and Topping: In a small bowl, whisk together the beaten egg and milk. Brush the tops of the pies with the egg wash, then sprinkle with coarse sugar.
Bake: Preheat the oven to 375°F (190°C). Arrange the mini pies on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown.
Cool and Serve: Let the mini pies cool slightly before serving.
Tips and Variations:

Apple Varieties: Experiment with different apple varieties for a more layered flavor.
Filling Additions: For a thicker filling, add a tablespoon of flour. A splash of apple cider or a teaspoon of vanilla extract can also enhance the flavor.
Crust Variations: Swap out the refrigerated crust for homemade pie crust or puff pastry for a different texture.
Topping Ideas: Instead of coarse sugar, try a cinnamon-sugar mixture on top.
Glaze: For an extra touch, drizzle with a simple glaze made from powdered sugar and milk after baking.
Enjoy your delightful Mini Apple Pie Bites!

Prep Time: 20 minutes
Cook Time: 15-20 minutes

02/02/2025

Decadent Chocolate Salted Caramel Tarts

Ingredients:

For the Tart Crust:

1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup (1 stick) cold unsalted butter, cubed
2-3 tablespoons ice water
For the Salted Caramel:

1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1 teaspoon sea salt (use high-quality salt)
For the Chocolate Ganache:

1 cup dark chocolate, finely chopped (use high-quality chocolate)
1/2 cup heavy cream
Equipment:

Tart pans (4-inch individual or one large tart pan)
Food processor (optional, makes crust prep easier)
Medium heavy-bottomed saucepan
Whisk
Mixing bowls
Instructions:

1. Prepare the Tart Crust:

In a food processor, pulse the flour and powdered sugar together. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
With the food processor running, gradually add the ice water, one tablespoon at a time, until the dough just comes together. Avoid overmixing.
If you're not using a food processor, mix the flour and powdered sugar in a bowl, then cut in the butter with a pastry blender or your fingers until crumbly. Gradually add ice water and mix until dough forms.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour (or overnight).
Preheat oven to 375°F (190°C).
Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles slightly larger than your tart pan.
Gently press the dough into the tart pans and trim any excess dough. Crimp the edges and prick the bottom of the tart shells with a fork.
Bake for 20-25 minutes, or until golden brown. Let cool completely.
2. Make the Salted Caramel:

In a heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat, swirling occasionally (do not stir), until the sugar dissolves and turns deep amber. Watch carefully to avoid burning.
Once the caramel is ready, carefully whisk in the heavy cream (it will bubble up), followed by the butter and sea salt. Stir until smooth.
Let the caramel cool slightly before pouring it into the cooled tart shells.
3. Prepare the Chocolate Ganache:

Place the chopped dark chocolate in a heatproof bowl.
Heat the heavy cream in a separate saucepan until it just begins to simmer.
Pour the hot cream over the chocolate and let it sit for a minute. Gently whisk until smooth and glossy.
4. Assemble the Tarts:

Pour the salted caramel into the cooled tart shells.
Pour the chocolate ganache over the caramel layer.
Refrigerate for at least 30 minutes to allow the ganache to set.
5. Garnish and Serve:

Just before serving, sprinkle the tarts with sea salt flakes.
Tips and Variations:

Caramel Caution: Caramel can burn quickly, so keep a close eye on it as it cooks. A heavy-bottomed pan helps prevent burning.
Blind Baking: For extra-crispy tart shells, you can blind bake them. Line the tart shells with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5-10 minutes, or until golden brown.
Chocolate Intensity: Adjust the bitterness of the ganache by using dark chocolate with different cocoa percentages.
Caramel Variations: Try different salts like fleur de sel or smoked sea salt for unique flavor twists.
Storage: Keep the tarts in the refrigerator for up to 3 days.
Enjoy these decadent chocolate salted caramel tarts!

Prep Time: 30 minutes
Cooking Time: 35-45 minutes
Total Time: 2 hours+
Servings: 8-10

02/02/2025

Creamy Beef & Shells in Garlic Parmesan Sauce

Yields: 4-6 servings
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients:

1 pound ground beef
8 ounces medium pasta shells
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup yellow onion, chopped
1/2 cup beef broth
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus extra for serving
1/4 cup chopped fresh parsley
1 teaspoon dried Italian herbs
Salt and pepper to taste
Instructions:

Cook the Pasta: Prepare the pasta shells according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

Brown the Beef: In a large skillet, heat olive oil over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain any excess grease.

Sauté Aromatics: Add the chopped onion to the skillet and cook for 5 minutes, or until softened. Add minced garlic and cook for an additional minute, until fragrant.

Make the Sauce: Pour in the beef broth, bringing it to a simmer while scraping up any brown bits from the skillet. Stir in the heavy cream, Parmesan cheese, Italian herbs, salt, and pepper. Lower the heat and let the sauce simmer for 5-7 minutes until it thickens slightly.

Combine: Add the cooked pasta shells to the skillet and toss them in the sauce. If the sauce is too thick, add a little reserved pasta water to adjust the consistency.

Garnish and Serve: Stir in the fresh parsley and serve hot. Top with extra Parmesan cheese.

Tips and Variations:

Cheese Variations: Use a mix of mozzarella, provolone, or Gruyère in place of or in addition to Parmesan.
Vegetable Additions: Add mushrooms, bell peppers, or spinach along with the onion for extra flavor.
Spicy Kick: Include a pinch of red pepper flakes in the sauce for some heat.
Wine Boost: Add 1/2 cup of dry white wine after browning the beef for an additional layer of flavor, letting it reduce before adding the cream.
Extra Creamy: Stir in 2-4 ounces of cream cheese for an even richer sauce.
Herb Swap: Experiment with fresh oregano, basil, or thyme in place of or in addition to parsley.
Broccoli: For added nutrition, toss in some steamed broccoli florets toward the end of cooking.
Enjoy your creamy, comforting beef and shells!

02/02/2025

Spicy Butternut Squash Sweet Potato Soup

Ingredients:

1 medium butternut squash, peeled and cubed
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
4 cups vegetable broth
Salt and pepper to taste
1/2 cup coconut milk (optional, for creaminess)
Fresh cilantro (for garnish)
Instructions:

Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.
Add the minced garlic, cumin, smoked paprika, and cayenne pepper to the pot. Cook for another 1-2 minutes, stirring until fragrant.
Add the cubed butternut squash and sweet potatoes to the pot, stirring to coat them in the spices and onions.
Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash and sweet potatoes are tender.
Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half of the soup and mix it back in.
Stir in the coconut milk, if using, for added creaminess. Season with salt and pepper to taste.
Serve the soup hot, garnished with fresh cilantro.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings

02/02/2025

Slow Cooker Chicken Stew

Ingredients:

2 pounds boneless, skinless chicken thighs
4 carrots, sliced
3 potatoes, diced
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 cup frozen peas
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:

Place the chicken thighs at the bottom of the slow cooker in a single layer.
Layer the carrots, potatoes, onion, and garlic evenly over the chicken.
In a medium bowl, whisk together the chicken broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour this mixture over the ingredients in the slow cooker.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and the vegetables are cooked through.
About 30 minutes before the cooking time ends, add the frozen peas and stir them in to heat through.
Once the cooking is complete, shred the chicken with two forks directly in the slow cooker and stir it back into the stew. Taste and adjust the seasoning if needed.
Serve the stew hot in bowls, garnished with freshly chopped parsley.
Prep Time: 15 minutes
Cooking Time: 6-8 hours on low or 3-4 hours on high
Total Time: 6-8 hours 15 minutes
Servings: 6 servings

02/02/2025

Crockpot Chicken & Gravy

Ingredients:

4 boneless, skinless chicken breasts
1 can (10.5 oz) cream of chicken soup
1 packet (1 oz) ranch dressing mix
1 cup chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:

Place the chicken breasts in the bottom of the crockpot.
In a separate bowl, combine the cream of chicken soup, ranch dressing mix, chicken broth, garlic powder, onion powder, salt, and pepper. Stir until fully mixed.
Pour the mixture over the chicken, making sure the chicken is evenly coated.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Once cooked, shred the chicken in the gravy using two forks, then stir to combine.
Serve the chicken and gravy over rice, mashed potatoes, or egg noodles, and garnish with fresh parsley.
Prep Time: 10 minutes
Cooking Time: 6-7 hours on low or 3-4 hours on high
Total Time: 6 hours 10 minutes on low or 3 hours 10 minutes on high
Servings: 4 servings

02/02/2025

Korean BBQ Meatballs with Spicy Mayo Dip

Ingredients:

For the Meatballs:

1 lb ground beef
1/2 cup breadcrumbs
1/4 cup green onions, chopped
2 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
1 teaspoon gochujang (Korean chili paste)
1/2 teaspoon black pepper
For the Spicy Mayo Dip:

1/2 cup mayonnaise
1 tablespoon gochujang
1 tablespoon sriracha
1 teaspoon rice vinegar
1 teaspoon sesame oil
Instructions:

Preheat your oven to 375°F (190°C).
In a large bowl, combine all the meatball ingredients. Mix gently but thoroughly until fully combined.
Shape the mixture into 1-inch meatballs and arrange them on a baking sheet lined with parchment paper.
Bake for 15-20 minutes, or until the meatballs are cooked through.
While the meatballs are baking, prepare the spicy mayo dip. In a small bowl, combine all the dip ingredients and mix until smooth.
Once the meatballs are done, serve them with the spicy mayo dip on the side.
Tips and Variations:

For extra flavor, marinate the meatballs in the sauce for 30 minutes before baking.
Add a tablespoon of cornstarch to the meatball mixture for a tender texture.
Garnish with sesame seeds and chopped green onions for an attractive finish.
Serve with a side of rice or noodles for a more filling meal.
Adjust the amount of gochujang and sriracha in the dip to suit your desired level of spiciness.

02/02/2025

Greek Shrimp with Orzo, Feta, Olives, and Tomatoes

Ingredients:

1 pound large shrimp, peeled and deveined
1 cup orzo pasta
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
1/2 cup feta cheese, crumbled
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Directions:

Bring a large pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
Add the shrimp to the skillet, seasoning with salt, pepper, and dried oregano. Cook for 3-4 minutes, or until the shrimp turn pink and are fully cooked.
Stir in the cherry tomatoes and Kalamata olives. Cook for 2-3 minutes until the tomatoes begin to soften.
Add the cooked orzo to the skillet and toss to combine. Remove from heat and gently fold in the crumbled feta cheese.
Serve warm, garnished with fresh parsley and lemon wedges on the side.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4

02/02/2025

Slow Cooker Olive Garden Chicken Pasta

Ingredients:

1.5-2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces (or use chicken thighs for more flavor)
1 (16-ounce) package rotini or penne pasta
1 (10.75-ounce) can condensed cream of chicken soup
1 (10.75-ounce) can condensed cream of mushroom soup (or another cream soup, like celery)
1 cup chicken broth
1 cup heavy cream or half-and-half (add at the end)
1 cup shredded Parmesan cheese, plus more for serving
1/2 cup shredded mozzarella cheese, plus more for serving
1/4 cup chopped fresh parsley, plus more for garnish
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sun-dried tomatoes in oil, drained and chopped (optional)
1 (10-ounce) package frozen peas, thawed (optional, add at the end)
Equipment:

Slow cooker (6-quart or larger)
Large pot (for cooking pasta)
Instructions:

Combine Ingredients: In the slow cooker, combine the chicken, cream of chicken soup, cream of mushroom soup, chicken broth, garlic, Italian seasoning, salt, pepper, and sun-dried tomatoes (if using). Stir well.
Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and shreds easily.
Shred Chicken: Once the chicken is cooked, shred it with two forks directly in the slow cooker. Stir to combine with the sauce.
Cook Pasta: About 20 minutes before serving, cook the pasta according to the package directions until al dente. Drain the pasta.
Add Dairy and Cheese: Stir in the heavy cream (or half-and-half), Parmesan cheese, and mozzarella cheese into the slow cooker. If using frozen peas, add them now as well. Stir until the cheese is melted and the sauce is smooth.
Combine Pasta and Sauce: Add the cooked pasta to the slow cooker and stir until it's coated in the sauce.
Garnish and Serve: Garnish with fresh parsley and extra Parmesan cheese. Serve hot.
Tips and Variations:

Chicken Thighs: Using chicken thighs instead of breasts will result in a richer, more flavorful dish.
Vegetables: Add other vegetables like mushrooms, bell peppers, or spinach to the slow cooker.
Spices: Adjust the amount of Italian seasoning or add other spices like red pepper flakes for a bit of heat.
Cheese: Use different cheeses like Asiago or Provolone for a different flavor profile.
Cream Cheese: Add a few ounces of cream cheese to the sauce for extra creaminess. Stir it in at the end with the other dairy.
Wine: Add 1/2 cup of white wine to the slow cooker along with the other ingredients for added depth of flavor.
Thickening the Sauce: If the sauce is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the slow cooker during the last 30 minutes of cooking.
Enjoy your delicious and easy Slow Cooker Olive Garden Chicken Pasta!

Prep Time: 15 minutes
Cooking Time: 4-6 hours on low or 2-3 hours on high
Total Time: 4-6 hours
Servings: 6-8

02/02/2025

Peanut Butter Banana Smoothie

Ingredients:

2 bananas, broken into chunks (frozen bananas work well for a thicker smoothie)
2 cups milk (dairy or non-dairy)
1/4 cup peanut butter (creamy or crunchy)
2 tablespoons honey (or to taste; maple syrup or agave nectar are also options)
2 cups ice cubes
Instructions:

Combine all ingredients in a blender.
Blend until smooth and creamy, about 30-60 seconds, depending on your blender. If the smoothie is too thick, add a little more milk; if it's too thin, add a few more ice cubes and blend again.
Pour into a glass and enjoy!
Tips and Variations:

Frozen Bananas: Using frozen bananas will make the smoothie thicker and colder, reducing the need for as much ice.
Milk Options: Feel free to use any milk you prefer, such as almond, oat, soy, coconut, or regular cow's milk. Adjust the amount for the desired consistency.
Peanut Butter: You can use either creamy or crunchy peanut butter. For a healthier option, choose natural peanut butter. Other nut butters, such as almond or cashew, can be used as well.
Sweetness: Adjust the sweetness with more or less honey (or other sweeteners) to taste. Ripe bananas may require less sweetener, or you can try using dates, stevia, or another sweetener.
Thickness: Add extra ice for a thicker smoothie, or more milk for a thinner consistency.
Protein Boost: Add a scoop of your favorite protein powder for an extra nutritional punch.
Flavor Variations:
Chocolate Peanut Butter Banana: Add 1-2 tablespoons of cocoa powder or chocolate syrup.
Berry Peanut Butter Banana: Blend in 1/2 cup of your favorite berries (strawberries, blueberries, raspberries).
Spinach Peanut Butter Banana: Add a handful of spinach for an extra boost (it won't affect the taste much!).
Coffee Peanut Butter Banana: Add a shot of espresso or 1/2 cup of cold brewed coffee.
Cinnamon Peanut Butter Banana: Stir in 1/2 teaspoon of cinnamon.
Enjoy your delicious and customizable smoothie!

Prep Time: 5 minutes
Servings: 1-2

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