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Kitchen Food Testy, 415 Main Avenue E, West Fargo, ND (2026)

10/17/2026

🍓 Berry Protein Smoothie
Makes: 2 servings

Ingredients
1 cup strawberries, hulled
1 cup blueberries
1 cup almond milk
½ cup Greek yogurt
1 scoop vanilla protein powder
1 tbsp chia seeds
1 tsp honey, optional
½ cup ice
Instructions
Add all ingredients to a blender.
Blend until creamy, about 30–60 seconds. Add more almond milk to thin, if needed.
Pour into glasses and garnish with berries or chia seeds. 🥤✨

10/17/2026

🧀 Three-Cheese Stromboli 🍅
Serves 6

Ingredients
1 lb (450 g) pizza dough, room temperature
⅓ cup pizza sauce, plus extra for dipping
1 cup shredded mozzarella
½ cup shredded cheddar
½ cup ricotta, drained
¼ cup grated Parmesan
1 tsp Italian seasoning
Pinch of chili flakes (optional)
1 tbsp olive oil
Instructions
Heat oven to 400°F (200°C). Roll dough into a rectangle on parchment.
Spread sauce over the center, leaving a 1-inch border. Add ricotta, mozzarella, cheddar, Parmesan, and seasoning.
Roll tightly; pinch the seam and ends closed. Place seam-side down, brush with oil, and cut a few vents on top.
Bake 25–30 minutes, until golden. Rest 10 minutes, slice, and serve with warm marinara. ✨😋

10/17/2026

🌶️ Skillet Beef Nachos
Serves: 4–6 | Bake: 400°F (200°C)

Ingredients
1 lb (450 g) ground beef
1 packet taco seasoning
1 can (10 oz / 285 g) diced tomatoes with green chiles, drained
1 large bag tortilla chips
2 cups shredded cheddar
Sliced jalapeños and black olives
Diced tomato, green onion, and sour cream
Instructions
Brown beef in a skillet; drain. Stir in taco seasoning and tomatoes; simmer 5 minutes.
Arrange chips in an oven-safe skillet or baking dish. Top with beef, cheddar, olives, and jalapeños.
Bake 8–10 minutes, until cheese melts. Add tomato, green onion, and sour cream; serve hot. 🧀✨

10/17/2026

🌶️ Chile-Braised Shredded Beef
Serves: 6–8 | Braise: 3–4 hrs

Ingredients
3 lb (1.4 kg) beef chuck roast
3 dried guajillo chiles and 2 dried ancho chiles, stemmed and seeded
1 onion, quartered; 4 garlic cloves
2 cups beef broth
1 tsp each cumin and oregano; ½ tsp smoked paprika
1 tbsp apple c***r vinegar, salt and pepper
Tortillas, chopped onion, cilantro, and lime to serve
Instructions
Toast chiles in a dry pan for 20–30 seconds per side. Cover with hot water for 15 minutes, then drain.
Blend chiles, garlic, half the onion, vinegar, spices, and 1 cup broth until smooth.
Season and sear beef in a Dutch oven until browned. Add chile sauce, remaining onion, and broth.
Cover and braise at 300°F (150°C) for 3–4 hours, until fork-tender. Shred into the sauce and serve with warm tortillas and toppings. 🌮✨

10/17/2026

🥓 Ranch Chicken Pasta Salad
Serves 6–8 | Chill 30 minutes

Ingredients
450 g (1 lb) rotini
2 cups cooked chicken, diced
6 slices bacon, cooked and crumbled
1 cup cheddar cubes or shreds
1 cup cherry tomatoes, halved
½ cup each diced celery and bell pepper
¼ cup diced red onion
1 cup ranch dressing
Instructions
Cook rotini in salted water until al dente. Drain, rinse with cold water, and cool.
Toss pasta with chicken, bacon, cheddar, tomatoes, celery, pepper, onion, and ranch.
Cover and chill for 30 minutes; stir before serving. 🥗✨❄️

10/10/2026

Ham, Mushroom & Swiss Melt 🥪🍄🧀

Savory ham, buttery sautéed mushrooms, and creamy melted Swiss cheese layered between slices of golden, crispy bread. Finished with garlic butter and a touch of Dijon mustard, this warm, hearty sandwich is perfect for a quick lunch or an easy comfort-food dinner.

Prep Time

10 minutes

Cook Time

12 minutes

Servings

2 sandwiches

Ingredients

4 slices sourdough or thick sandwich bread

6–8 slices deli ham

4 slices Swiss cheese

1 cup mushrooms, thinly sliced

¼ small yellow onion, thinly sliced (optional)

1 tablespoon olive oil

2 tablespoons softened butter

1 small garlic clove, minced, or ¼ teaspoon garlic powder

1 teaspoon Dijon mustard

½ teaspoon dried thyme or Italian seasoning

Salt and black pepper, to taste

1 tablespoon mayonnaise (optional)

Instructions

1. Sauté the mushrooms. Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and optional onion. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated. Season with thyme, salt, and black pepper.

2. Prepare the garlic butter. Mix the softened butter with the minced garlic or garlic powder.

3. Prepare the bread. Spread Dijon mustard on the inside of two bread slices. Add mayonnaise if desired. Spread garlic butter over the outside of all four slices.

4. Assemble the sandwiches. Place one slice of Swiss cheese on each mustard-coated bread slice. Layer on the ham and sautéed mushrooms, then top with the remaining Swiss cheese and bread, buttered side facing outward.

5. Toast the melts. Heat a skillet over medium-low heat. Cook each sandwich for 3–5 minutes per side, pressing gently with a spatula, until the bread is golden brown and the Swiss cheese is melted.

6. Rest and serve. Let the sandwiches rest for 1–2 minutes, then slice in half and serve warm.

Tips for the Best Melt

Brown the mushrooms well: This brings out their rich, savory flavor and prevents soggy bread.

Use medium-low heat: The bread will crisp without burning before the cheese melts.

Choose good Swiss cheese: Baby Swiss offers a milder taste, while traditional Swiss has a stronger, nuttier flavor.

Boost the flavor: Add a splash of Worcestershire sauce to the mushrooms while cooking.

Make it extra cheesy: Add a slice of provolone or Gruyère.

What to Serve With It

Tomato soup

Crispy French fries or potato wedges

A simple green salad

Dill pickles or coleslaw

Sweet potato fries

Quick variation: For a French onion-inspired melt, caramelize the onions until deeply golden and add a small sprinkle of Gruyère with the Swiss.

Storage tip: These sandwiches are best enjoyed fresh. If you have leftover mushroom filling, refrigerate it in an airtight container for up to 3–4 days and reheat it before assembling another melt.

10/10/2026

Chicken Alfredo Stromboli 🍗🧀

Creamy Alfredo sauce, tender chicken, gooey mozzarella, and Parmesan cheese wrapped in golden, crispy pizza dough. This Chicken Alfredo Stromboli is cheesy, comforting, and perfect for an easy dinner or game-day snack.

Prep time: 15 minutes
Cook time: 25–30 minutes
Servings: 4–6

Ingredients

1 lb refrigerated pizza dough

2 cups cooked chicken breast, shredded or diced

½ cup Alfredo sauce, plus extra for dipping

1½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

½ tsp garlic powder

½ tsp Italian seasoning

¼ tsp black pepper

1 tbsp chopped fresh parsley (optional)

For the egg wash

1 egg

1 tbsp water

Instructions

1. Preheat the oven.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare the filling.

In a bowl, combine the cooked chicken, Alfredo sauce, garlic powder, Italian seasoning, and black pepper. Stir until the chicken is evenly coated.

3. Roll out the dough.

On a lightly floured surface, roll the pizza dough into a rectangle approximately 10 × 14 inches.

4. Add the cheese and chicken.

Spread the chicken Alfredo mixture over the dough, leaving a 1-inch border around the edges. Sprinkle the mozzarella and Parmesan evenly over the filling.

5. Roll the Stromboli.

Starting from one long side, roll the dough tightly into a log. Pinch the seam and ends closed, then place it seam-side down on the prepared baking sheet.

6. Brush and vent.

Whisk the egg with the water and brush it over the dough. Cut 4–5 small slits across the top to allow steam to escape.

7. Bake until golden.

Bake for 25–30 minutes, or until the crust is golden brown and the cheese is melted. The center should be hot throughout.

8. Rest and serve.

Let the Stromboli rest for 5–10 minutes before slicing. Sprinkle with fresh parsley and serve warm with extra Alfredo sauce for dipping.

Tips for the best Stromboli

Avoid soggy dough: Use Alfredo sauce sparingly so the filling isn't too wet.

Make it extra cheesy: Add provolone or Monterey Jack along with the mozzarella.

Add vegetables: Sautéed spinach, mushrooms, or roasted red peppers make delicious additions.

Get a crispy crust: Bake on a preheated baking sheet or pizza stone if available.

Make ahead: Assemble the Stromboli a few hours in advance and refrigerate until ready to bake.

Serving suggestion: Pair with a crisp Caesar salad, roasted broccoli, or garlic bread for a satisfying Italian-inspired meal.

10/10/2026

Crockpot Cheesy Beef Manicotti 🍝🧀

Tender manicotti pasta stuffed with seasoned ground beef, creamy ricotta, mozzarella, and Parmesan, all smothered in rich tomato sauce and slow-cooked until perfectly tender. This hearty, cheesy Italian-inspired dinner is easy to prepare and ideal for busy weeknights or a cozy family meal.

Prep Time

25 minutes

Cook Time

3–4 hours

Servings

6

Ingredients
For the beef filling

1 lb ground beef

1 small yellow onion, finely diced

2 cloves garlic, minced

1 cup ricotta cheese

1½ cups shredded mozzarella cheese, divided

½ cup grated Parmesan cheese, divided

1 teaspoon Italian seasoning

½ teaspoon garlic powder

½ teaspoon black pepper

Salt, to taste

For the sauce and pasta

1 package (8–9 oz) manicotti shells, uncooked

1 jar (24 oz) marinara sauce

1 can (15 oz) tomato sauce

½ cup water or beef broth

1 teaspoon Italian seasoning

2 tablespoons chopped fresh parsley (optional)

Instructions

1. Brown the beef. Heat a skillet over medium-high heat. Add the ground beef and diced onion. Cook for 7–9 minutes, breaking up the meat, until the beef is fully browned. Drain excess grease.

2. Add the garlic. Stir in the minced garlic and cook for 30 seconds. Remove the skillet from the heat and allow the mixture to cool slightly.

3. Make the cheesy filling. In a bowl, combine the cooked beef mixture, ricotta, ½ cup mozzarella, ¼ cup Parmesan, Italian seasoning, garlic powder, black pepper, and salt. Mix until evenly combined.

4. Prepare the sauce. In another bowl, mix the marinara sauce, tomato sauce, and water or beef broth until smooth.

5. Stuff the manicotti. Carefully fill the uncooked manicotti shells with the beef and cheese mixture using a small spoon or piping bag. Handle the shells gently to avoid breaking them.

6. Layer in the slow cooker. Spread a thin layer of sauce over the bottom of a greased 6-quart slow cooker. Arrange the stuffed shells in a single layer where possible. Pour the remaining sauce over the pasta, ensuring the shells are completely covered.

7. Slow cook. Cover and cook on LOW for 3–4 hours, checking around the 3-hour mark. The pasta should be tender when pierced with a fork. Cooking times vary by slow cooker, so avoid overcooking.

8. Add the remaining cheese. Sprinkle the remaining mozzarella and Parmesan over the top during the last 15–20 minutes. Cover and continue cooking until the cheese melts.

9. Rest and serve. Turn off the slow cooker and let the manicotti rest for 10 minutes. Garnish with fresh parsley and serve warm with extra sauce.

Tips for the Best Crockpot Manicotti

Keep the shells covered: Any exposed pasta may remain hard, so make sure the sauce reaches all the shells.

Use a piping bag: A zip-top bag with one corner snipped off makes stuffing the manicotti much easier.

Don't skip browning the beef: This adds flavor and removes excess grease before slow cooking.

Avoid overcooking: Start checking the pasta at 3 hours to prevent the shells from becoming mushy.

Make it extra cheesy: Add provolone or a little shredded Italian cheese blend to the filling.

Easy Variations

Italian sausage and beef: Replace half the ground beef with Italian sausage.

Spinach and beef: Mix ½ cup thawed, squeezed-dry spinach into the ricotta filling.

Spicy manicotti: Add red pepper flakes or use spicy marinara.

Creamy tomato version: Stir ¼ cup cream into the sauce before pouring it over the shells.

What to Serve With It

Garlic bread or cheesy breadsticks

Caesar salad

Roasted broccoli or green beans

Italian chopped salad

Make-ahead tip: Prepare the beef and cheese filling up to one day ahead and refrigerate. Stuff the uncooked shells and assemble shortly before slow cooking for the best texture.

Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat with a spoonful of extra sauce until hot throughout.

10/10/2026

Jalapeño Popper Chicken Taquitos 🌶️

Creamy, cheesy chicken mixed with spicy jalapeños, crispy bacon, and cheddar cheese, wrapped in tortillas and baked until golden and crunchy.

Prep time: 15 minutes
Cook time: 15–20 minutes
Servings: 4–6

Ingredients

2 cups cooked shredded chicken

4 oz cream cheese, softened

1 cup shredded cheddar cheese

2–3 jalapeños, finely diced

4 slices bacon, cooked and crumbled

2 tbsp sour cream

½ tsp garlic powder

½ tsp onion powder

¼ tsp smoked paprika

Salt and black pepper, to taste

10–12 small flour tortillas

2 tbsp olive oil or melted butter

Instructions

1. Prepare the filling.

In a large bowl, mix the softened cream cheese and sour cream until smooth. Add the shredded chicken, cheddar cheese, diced jalapeños, crumbled bacon, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until everything is evenly combined.

2. Fill the tortillas.

Warm the tortillas briefly in the microwave under a damp paper towel to make them easier to roll. Spoon 2–3 tablespoons of the chicken mixture onto each tortilla and roll tightly.

3. Prepare for baking.

Preheat the oven to 425°F (220°C). Arrange the taquitos seam-side down on a parchment-lined baking sheet. Brush or spray lightly with olive oil or melted butter.

4. Bake until crispy.

Bake for 15–20 minutes, until the tortillas are golden brown and crispy and the filling is hot throughout.

5. Serve.

Let the taquitos cool for 2 minutes before serving. Enjoy with ranch dressing, sour cream, salsa, guacamole, or chipotle mayo.

Air fryer option

Preheat the air fryer to 400°F (200°C). Lightly spray the taquitos with oil and cook for 7–10 minutes, flipping halfway through, until crispy and golden.

Tips for the best results

Use rotisserie chicken for a quick and easy filling.

Remove jalapeño seeds for a milder flavor.

Warm tortillas before rolling to prevent cracking.

Avoid overfilling the tortillas so they crisp up evenly.

For extra cheesy taquitos, add a little Monterey Jack cheese to the filling.

Enjoy your crispy, creamy Jalapeño Popper Chicken Taquitos!

10/10/2026

Pepper Jack Roast Beef Roll Sliders 🌶️🥩🧀

Tender roast beef, spicy melted pepper Jack cheese, and savory caramelized onions tucked into soft Hawaiian rolls, finished with a buttery garlic-Dijon topping. These warm, cheesy sliders deliver the perfect balance of smoky beef, creamy cheese, and a little kick of heat.

Prep Time

15 minutes

Cook Time

20 minutes

Servings

12 sliders

Ingredients
For the sliders

1 package (12 count) Hawaiian rolls

1 lb thinly sliced deli roast beef

8–10 slices pepper Jack cheese

1 medium yellow onion, thinly sliced

1 tablespoon olive oil

1 tablespoon Worcestershire sauce

2 tablespoons beef broth

½ teaspoon garlic powder

½ teaspoon black pepper

1–2 tablespoons mayonnaise (optional)

For the buttery topping

4 tablespoons butter, melted

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

½ teaspoon garlic powder

1 teaspoon dried parsley

1 tablespoon grated Parmesan cheese (optional)

Instructions

1. Preheat the oven. Heat to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish.

2. Cook the onions. Heat olive oil in a skillet over medium heat. Add the sliced onion and cook for 6–8 minutes, stirring occasionally, until soft and lightly caramelized.

3. Warm the roast beef. Add the roast beef, Worcestershire sauce, beef broth, garlic powder, and black pepper to the skillet. Toss gently for 2–3 minutes until warmed through. Avoid overcooking so the beef stays tender.

4. Prepare the rolls. Keeping the rolls connected, slice the entire slab horizontally. Place the bottom half in the prepared baking dish. Spread a thin layer of mayonnaise over the cut surface if desired.

5. Layer the filling. Arrange half the pepper Jack cheese over the bottom rolls. Add the warm roast beef and onions, then cover with the remaining cheese. Place the top half of the rolls over the filling.

6. Make the topping. In a small bowl, mix the melted butter, Dijon mustard, Worcestershire sauce, garlic powder, parsley, and optional Parmesan.

7. Brush and bake. Brush the buttery mixture evenly over the tops of the rolls. Cover loosely with foil and bake for 10 minutes. Remove the foil and bake for another 5–8 minutes, until the tops are golden and the cheese has melted.

8. Rest and serve. Let the sliders rest for 3–5 minutes, then cut along the roll divisions and serve warm.

Tips for the Best Sliders

Keep the beef tender: Warm it briefly rather than cooking it for too long.

Prevent soggy rolls: Use just enough beef broth to moisten the meat, not soak the bread.

Adjust the spice: Use mild Monterey Jack for less heat or add sliced jalapeños for extra kick.

Make them extra cheesy: Combine pepper Jack with provolone or mozzarella.

Add steakhouse flavor: Stir a teaspoon of horseradish into the mayonnaise.

Easy Variations

French Dip Sliders: Serve with warm beef au jus for dipping.

Spicy BBQ Beef: Add a thin layer of BBQ sauce before assembling.

Mushroom Pepper Jack: Add sautéed mushrooms with the onions.

Bacon Roast Beef: Sprinkle cooked, crumbled bacon over the beef filling.

What to Serve With Them

Crispy seasoned potato wedges

Creamy coleslaw

Dill pickles or pickled jalapeños

A fresh green salad

Roasted vegetables

Make-ahead tip: Cook the onions and prepare the roast beef filling a day ahead. Refrigerate separately, then assemble and bake just before serving.

Storage: Refrigerate leftover sliders in an airtight container for up to 3–4 days. Reheat covered in a 325°F (165°C) oven until warmed through, uncovering for the final few minutes to crisp the tops.

Kitchen Food Testy

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