Glazed Carrots

Ingredients

16 oz bag of baby carrots

1/2 C water

1 1/2 tbsp butter

1 1/2 tbsp brown sugar

salt and pepper to taste

Directions

1) Bring carrots, water, butter and brown sugar to a boil in a pan over medium-high heat. 

2) Turn to low and simmer for approximately 6 minutes. 

3) Turn back to high and cook until all the water is evaporated and carrots are tender. Another 5-6 minutes.

4) Remove from heat. Salt and pepper. Enjoy!

Prep: 5 minutes

Cook: 20 minutes

total: 25 minutes

serves: 4 

 

Cinnamon Roll French Toast Casserole

 

Ingredients

2 cans cinnamon rolls

1/2 C butter, melted

1/3 C. sugar

2 eggs

3/4 C heavy whipping cream (half & half works too)

3 tsp. cinnamon

1/4 tsp. nutmeg

2 tsp. vanilla extract

1/2 C chopped pecans (optional) 

Icing from cinnamon rolls

Directions

1) In a large glass bowl, melt butter with sugar.

2) Beat in eggs, cream, cinnamon, nutmeg and vanilla. 

3) Open canned cinnamon rolls, slice each cinnamon roll into fourths. Place cinnamon roll pieces into the bowl of egg mixture and toss to thoroughly coat. Then pour the pieces, coated in egg mixture, into a greased 9 x 12 casserole dish and spread out evenly. Use  any leftover egg mixture to coat casserole.

4) Sprinkle with pecans (if using) and then bake at 350 degrees on a low rack for 35-40 minutes or until brown. 

5) Remove casserole from oven. Warm icing from cinnamon rolls in the microwave for 15 seconds; pour evenly over bake. 

Prep: 10 minutes

cook: 40 minutes

total : 50 minutes

serves: 6-8 

You can prepare this the night before (minus the pecans). Cover it and stick it in the fridge, then the next morning take it out (add pecans is using) and bake. 

Sticky Ginger Soy Glazed Chicken

Ingredients 

Marinade

1/4 C. brown sugar

3 Tbsp. soy sauce

2 cloves garlic 

1 tbsp. fresh ginger, grated

freshly cracked pepper

1 tbsp. cooking oil

Chicken

8 boneless , skinless chicken thighs 

1/2 tbsp. cooking oil

Garnishes (optional) 

2 green onions

1 tsp. sesame seeds

Directions

1) Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill) , and cooking oil. Place the chicken thighs in a shallow dish or a gallon size zip lock bag. Pour the marinade over the chicken and turn to coat. Cover the chicken and marinade for at least 30 minutes or up to a day (refrigerated). 

2) When ready to cook the chicken, heat a large skillet over medium flame. Once hot, add 1/2 tbsp cooking oil and swirl to coat bottom of the skillet. Add half the chicken pieces and let cook until well browned on each side and cooked through. Remove the cooked chicken to a clean plate, then repeat with the second batch. 

3) Once all the chicken has been removed from the skillet, pour the leftover marinade into the skillet and allow it to come to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet. Let it continue to boil until it reduces to a thick glaze. Turn the heat off, add the cooked chicken back to the skillet, and dredge it in the thick glaze. Garnish with sliced green onions and sesame seeds if desired. 

Prep:  40 minutes

Cook: 20 minutes

total: 1 hour 

Serves: 8 

* It is safe to cook used marinades as long as they come to a full boil. This thoroughly cooks the marinade, just like the raw chicken that was in it, to kill bacteria. The used marinade should be cooked immediately and should not be stored uncooked for later use. If concerned about cooking used marinade, double the recipe and use half for the chicken and reduce the other half in a small sauce pan before brushing it on to the chicken. 

 

Baked Honey BBQ Chicken Bites

Ingredients 

5 C. corn flakes cereal (crushed) 

salt (to taste)

pepper (to taste) 

1/4 tsp. paprika

1/4 tsp. chili flakes (optional)

1/2 tsp. garlic powder

1/2 tsp. onion powder

2 large eggs

1/2 C. buttermilk 

2lbs chicken breasts (cut into small cubes) 

1/2 C. all-purpose flour

3/4 C BBQ sauce

1/4 C honey

Directions

1) In a mixing bowl, add cornflakes, salt, pepper, paprika, chili flakes (optional) , garlic powder, onion powder and mix everything together. 

2) In another bowl, add eggs and milk and whisk them together.

3) Dip each chicken piece in flour first. 

4) Then, dip it in egg. 

5) Then, cover it in crushed cornflakes mixture. 

6) Place these breaded chicken pieces on a cookie tray, lined with parchment paper.

7) Bake at 400 degrees for about 15 minutes.

8) While the chicken bites are baking , prepare the honey bbq sauce: In a small saucepan, add bbq sauce and honey and cook on medium heat until fully combined. 

9) Place the baked chicken bites in a bowl, and pour this honey bbq sauce all over them. Toss until fully cooked. Serve immediately and enjoy!

Prep: 15 minutes

Cook: 15 minutes

Total: 30 minutes

Serves: 4

You can also fry the chicken pieces in oil on the stovetop instead of baking them if you would like. A few minutes on each side. 

One-Pot Cajun Fettuccine Alfredo Pasta

Ingredients 

2 chicken breasts, sliced or cubed

1 lb. cooked andouille sausage, sliced

4 Tbsp. olive oil

3 cloves garlic, minced

3 bell peppers, diced

1 medium onion, diced

6 C. milk

1 lb. fettuccine pasta, uncooked

3/4 C. parmesan cheese, plus more for serving

3 Tbsp. fresh parsley, chopped, plus more for serving

Cajun Seasoning

1 tsp. cayenne pepper

1 tsp. garlic powder

1 tsp. paprika

1 tsp. onion powder

1 tsp. dried oregano 

1 tsp. dried  thyme

1 tsp. salt

1 tsp. pepper

Directions 

1) In a small bowl, combine all spices for the cajun seasoning and mix together. Set aside. Store any extra in an airtight container for future use. 

2) In a heavy bottom pot (such as a Dutch oven), heat 2 tbsp's of olive oil over medium heat. 

3) Add the sliced chicken and 2 1/2 tbsp. of the prepared cajun seasoning.

4) Add the andouille sausage and cook until the chicken is no longer pink, about 4-5 minutes.

5) Remove the meat from the pot and add the remaining olive oil. 

6) Add the garlic, diced peppers and onions and cook until the onions are transparent and softened, about 5 minutes.

7) Add the milk and stir so that the seasoning is incorporated into the liquid. 

8) Turn the heat to high and bring to a boil.

9) Add the uncooked fettuccine, stirring constantly until the noodles are al dente, about 10 minutes. 

10) On low heat, add the meat back in and stir so that it's evenly incorporated. 

11) Add the cheese and parsley, and stir. Remove from heat. Enjoy!

Prep: 20 minutes

Cook: 30 minutes

Total: 40 minutes

Serves: 6 

You can choose to omit the bell pepper if your not a fan of it and if your in a pinch and need to cut down on time you can also use dried onion chopped in its place , just use as much as you think you want there is no exact measurement needed.

Slow Cooker Honey Teriyaki Chicken

Ingredients

2 lbs. boneless, skinless chicken thighs (about 6) , cut into 1 1/2 in. pieces (you can also use chicken breast too if you prefer) 

1/2 medium yellow onion, diced (about 1 C) 

2 cloves garlic, minced

1/2 C. tamari or soy sauce

1/2 C. honey

1/4 C. rice vinegar

1/4 tsp. freshly ground black pepper

1 Tbsp. grated peeled fresh ginger

1/4 C. water

2 Tbsp. cornstarch

For serving: cooked rice (if you prefer) , red pepper flakes, sesame seeds, sliced scallions (all are optional) 

Directions

1) Arrange the chicken in a single layer in the bottom of a 6-qt or larger slow cooker. Scatter the onion and garlic over the top. Whisk the soy sauce, honey, rice vinegar, pepper, and ginger together in a small bowl and pour over the chicken. 

2) Cover and cook on LOW for 2 to 3 hours or on HIGH for 1 to 2 hours. The chicken is done when an instant-read thermometer inserted into the thickest piece registers 165 degrees. 

3) Using a slotted spoon, transfer the chicken to a bowl. Pour the sauce left in the slow cooker into a small saucepan and bring to a boil over medium-high heat. Cook until reduced by half, 15 to 20 minutes. Meanwhile, whisk the water and cornstarch together in a small bowl. Once the sauce has reduced, whisk the cornstarch slowly into the sauce and cook until thickened, 1 to 2 minutes. 

4) Return the chicken to the slow cooker and pour enough sauce to coat the chicken. Reserve and remaining sauce for leftovers. Serve over cooked rice and garnish with red pepper flakes, sesame seeds and scallions , if desired. 

Prep: 15 minutes

Cook: 3 hours 25 minutes

Total: 3 hours 40 minutes

Serves: 4 to 6

• You can refrigerate any leftover chicken and sauce in an airtight container for up to 3 days. 
• The chicken and sauce can be made 1 day in advance and refrigerated in an airtight container. Warm it up in a saucepan over medium - low heat or in the microwave before serving. 

Chocolate Kahlua Cake

Ingredients

Cooking spray

1 (16.5 oz) pkg. devil's food cake mix

1 (8oz) container sour cream

4 eggs

1/2 C. coffee-flavored liqueur (ex: Kahlua) 

1/2 C. vegetable oil

1 (3.9oz) pkg. instant chocolate pudding mix

2 Tbsp. grated orange zest

1 tsp. ground cinnamon

1 (12oz) pkg. mini chocolate chips

1 Tbsp. confectioners' sugar , or to taste

Directions

1) Preheat oven to 350 degrees. Grease a fluted tube cake pan with cooking spray; dust with flour.

2) Combine cake mix, sour cream, eggs, Kahlua, oil, pudding mix, orange zest and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 3-4 minutes. Fold in the chocolate chips. Pour the prepared batter into the greased tube pan.

3) Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50-60 minutes. 

4) Cool in the pan for 10 minutes. Invert onto a plate; let cool completely , about 30 more minutes. Dust with confectioners sugar. 

Prep: 15 minutes

Cook: 60 minutes

Cool: 40 minutes

Total: 1 hour 15 minutes

Serves: 12 

Easy Hamburger Casserole

Ingredients

1 (1lb) box medium pasta shells

1lb ground beef

2 (10oz) cans tomato soup

2 C. shredded cheddar cheese

1 C. shredded mozzarella cheese

1/2 C. water

garlic powder, salt and pepper to taste 

Directions 

1) Cook and drain the pasta according to the package directions. 

2) Meanwhile, preheat your oven to 375 degrees and grease a 9 x 13 inch  baking dish.

3) In a large skillet, brown and chop the ground beef with garlic powder, salt and pepper (or any seasoning of your choice).

4) Add the cooked pasta, tomato soup, a half cup of water and HALF of the cheeses to your skiller with the browned beef; stir and cook for 2-3 minutes over medium heat.

5) Pour the mixture into your greased dish and top with the remaining cheeses. 

6) Cover with foil and bake for 20 minutes. Uncover and continue baking for an additional 10 minutes. (You can also turn on the broiler for the last 2-3 minutes to brown the cheese if you would like).

7) Serve immediately and store any leftovers in the fridge for up to 3 days. 

Prep: 10 minutes

Cook: 40 minutes

Total: 50 minutes

Serves: 8

• You don't need to use mozzarella cheese if you don't want to. You can use 100% cheddar instead. It's completely up to you (or you can try different types of cheeses instead) 
• You can also if you would like to add a diced onion or onion powder to the beef mixture while its cooking. 

Southern Fried Pork Chops

Ingredients

4 bone in pork chops (1/2 inch think) (you can also use 8 thin cut boneless chops if you prefer) 

1 C. all purpose flour

1/2 C. Canola or vegetable oil (enough to cover bottom of pan for frying) 

2 Tbsp. butter

1 tsp. seasoned salt (extra to season chops to taste) 

1 tsp. black pepper (extra to season chops to taste) 

cayenne pepper to taste (optional) 

Directions

1) Season salt and pepper both sides of the pork chops.

2) Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate. Or dredge before going into the oil (less dishes this way)

3) Heat canola / vegetable oil over medium - high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 2 - 3 pork chops at a time, 4-5 minutes on the first side; 3-5 minutes on the other side. (Make sure no pink juices remain) Remove to a plate covered with a paper towel and repeat with remaining pork chops. 

Prep: 5 minutes

Cook: 20 minutes

Total: 25 minutes

Serves: 4 

Cheesy Meatball Casserole

Ingredients 

2 pkgs. Carando Abruzzese Meatballs

3 C. marinara sauce

1 C. ricotta cheese

1 1/2 C. shredded mozzarella cheese

Directions 

1) Preheat oven to 375 degrees.

2) Place the meatballs on an aluminum foil-lined baking sheet and bake for 15-20 minutes, turning once half way thru. 

3) In the bottom of a 9 x 13 inch baking dish or large round pan, add the marinara sauce. Place the cooked meatballs in the dish, nestling them down in the sauce. Dot the top of the meatballs with teaspoonfuls of ricotta cheese. Sprinkle all of the mozzarella cheese over the top. 

4) Bake at 375 degrees for 30 minutes, until the casserole is bubbly. If desired , you can place the dish under the broiler for an additional 3-4 minutes, until the cheese is starting to brown.

Prep: 5 minutes

Cook: 45 minutes

Total: 50 minutes

Serves: 6 

You can serve it just as it is, over pasta or on a roll!

Meatball Bubble Biscuits

Ingredients 

1 can Pillsbury Golden Layers Biscuits - each pulled into 2 layers 

10 frozen fully cooked Italian style meatballs - thawed and cut in half

2 sticks mozzarella string cheese - cut each into 10 pieces 

1 Tbsp. parmesan cheese

1/2 tsp. Italian seasoning 

1/4 tsp. garlic powder

1 C. marinara sauce

 

Directions 

1) Heat oven to 375 degrees. 

2) Separate biscuits into 2 layers. Place 1 meatball half and 1 piece of cheese into each biscuit, wrap dough round it and seal edges. Place seam side down into 9 inch round cake pan.

3) Sprinkle with parmesan cheese, garlic powder and Italian seasoning. 

4) Bake 18-20 minutes or until golden brown. Serve warm with warm sauce. 

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Serves: 4

This also makes a great appetizer for a party or get together. Just double or triple the recipe. 

Hot Dog Hash

Ingredients 

1/4 Cup extra-virgin olive oil

8 hot dogs, thinly sliced

1 onion, chopped

1 medium red bell pepper, chopped

2 garlic cloves, minced

Kosher salt

Freshly ground black pepper

1 1/2 lb. Yukon Gold potatoes, peeled and cut into 1/2" pieces

Sliced green onions, for garnish (optional) 

Hot Sauce, for serving (optional) 

Directions

1) In a large skillet over medium-high heat,  heat 1 tablespoon of oil. Add hot dogs and cook, stirring occasionally, until crispy, about 5 minutes. Transfer to a plate. 

2) To skillet add potatoes, onion, and bell pepper. Cover and cook over medium heat, 5 minutes. Remove lid and add remaining 3 tablespoons of oil and season generously with salt and pepper. Cook, stirring occasionally, until potatoes are golden and knife-tender, about 7 minutes more. Stir in garlic and hot dogs and cook, stirring, until warmed through, about 3 minutes more. 

3) Garnish with scallions and serve with hot sauce. 

Serves: 4

Prep: 20 minutes

total: 30 minutes

With this recipe you can omit the onion and pepper if your not a big fan of them. And you can substitute it with seasonings instead (chopped onion, crushed red pepper) You will also wanna double this recipe depending on how many your feeding. 

Slow Cooker Sweet Kielbasa

Ingredients 

16 oz. Smoked Kielbasa (sliced) 

1 cup BBQ Sauce

1/4 Cup Maple Syrup

1/4 Cup Brown Sugar 

1/2 teaspoon Chili Powder

Directions 

1) Place all ingredients into the slow cooker and mix together well. 

2) Cook on low for 4-5 hours. Serve and Enjoy!

Prep: 5 minutes

Cook: 5 Hours

Serves: 5 

This is a great recipe to use as an appetizer for a party as well. Its simple and very easy to make and tastes great!

You may wanna double or triple the recipe depending on how much you wanna make or the amount of Smoked Kielbasa you are using. 

Korean Pork Chops

                                         

Ingredients 

4 Thin Boneless Pork Chops

1/2 Cup Soy Sauce

4 tablespoons honey

2 cloves garlic - minced

2 teaspoons sesame oil

4 teaspoons fresh ginger - grated

2 tablespoons sweet chili sauce

2 tablespoons olive oil

Directions 

1) In a medium size bowl whisk together soy sauce, honey, garlic, ginger, sesame oil and sweet chili sauce. 

2) Pour half of the marinade over the pork chops and allow to sit for 10 minutes. 

3) Reserve the remaining half of the marinade. 

4) Heat olive oil in a large skillet over medium-high heat. ; add pork chops to skillet, discard the marinade left in the bowl. 

5) Cook chops until browned on one side, about 6 minutes. 

6) Turn the chops over and add the reserved marinade to the pan. 

7) Cook for 6 more minutes, or until the pork reaches an internal temperature of 160 degrees. 

8) Allow to rest for a few minutes before serving. 

Prep : 15 minutes

Cook : 15 minutes

Serves : 4 

Crispy Pork Cutlets with Buttered Noodles

Ingredients 

5 Slices hearty white sandwich bread, torn into pieces

1/2 C. all-purpose flour

2 large eggs

2 tbsp. Dijon Mustard 

8 Boneless Pork Cutlets (3-4 oz. ea) , about 1/4 in. thick 

salt 

pepper

1/2 C. vegetable oil

6 oz. Egg noodles (about 4 Cups) 

4 tbsp. unsalted butter, cut into pieces

1/2 C. chopped fresh parsley

Directions 

1) Bring 4 qts. water to boil in large pot. Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread in food processor until coarsely ground; transfer to shallow dish. Place flour in second shallow dish. Beat eggs with mustard in third shallow dish. Pat pork dry and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg mixture and then dredge in bread crumbs, pressing to adhere. 

2) Heat 1/4 C. oil in large nonstick skillet over medium-high heat until just smoking. Fry half of the cutlets until deep golden and crisp, about 3 minutes per side. Drain on paper towel-lined plate and transfer to oven to keep warm. Wipe out skillet and repeat with remaining oil and cutlets. 

3) Meanwhile, add 1 tbsp. salt and noodles to boiling water and cook until al dente. Reserve 1/4 C. cooking water, drain pasta and return to pot. Add butter, parsley, and reserved pasta water to pot and toss until butter is melted. Transfer noodles to serving platter and top with cutlets. Serve. 

Serves: 4 

Prep: 20 minutes

Cook: 15 minutes

Chicken Thighs Teriyaki

Ingredients 

1/4 C. Light Soy Sauce

2 Tbsp. Orange Juice

1/2 tsp. peeled, grated gingerroot or 1/8 tsp. Ground Ginger

1 garlic clove, chopped

Pinch of Cayenne

8 Chicken Thighs (about 2 lbs) 

Directions 

1) For the marinade, combine soy sauce, orange juice, ginger , garlic  and cayenne in a large resealable plastic bag. Remove skin from chicken, if desired. Add chicken to bag; seal bag. Refrigerate 2 to 24 hours, turning occasionally. 

2) Coat grill rack with nonstick cooking spray. Preheat grill to medium (300 degrees to 350 degrees). Remove chicken from marinade; discard marinade. Grill chicken, covered, over indirect heat 50 to 55 minutes or until no longer pink (165 degrees) , turning once. 

Prep: 5 minutes

Marinate: 2 to 24 hours

Cook: 50 minutes

Serves: 4

Brown-Sugar Bourbon Glazed Baby Back Ribs

Ingredients 

1c. Bourbon

2 tbsp. canola oil

1 c. red onion, chopped

4 cloves garlic, chopped

1 c. ketchup 

1/2 c. dark brown sugar 

1/4 c. cider vinegar

1/2 tsp. red pepper flakes

1/2 tsp. salt 

1/4 tsp. black pepper

1 rack baby back ribs, about 3 1/2 lbs, cut into 2 equal pieces

Directions 

1) Place bourbon in a medium saucepan and set over medium heat. Gently simmer until reduced to 2/3 C. about 5 minutes. 

2) In another medium saucepan, heat oil over medium high heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Carefully stir in ketchup, reduced bourbon, brown sugar, red pepper flakes, salt and pepper. 

3) Place ribs in a large baking dish and add bourbon ketchup sauce. Turn to coat evenly. Cover with plastic wrap and refrigerate overnight. 

4) Heat a gas grill to medium-high or the coals in a charcoal grill to medium-hot. Lightly grease grates of grill. Add ribs meaty side up  and grill, covered, 20 minutes, until lightly charred. Baste with sauce, turn and grill 20 minutes more. Baste ribs again and turn. Grill an additional 20 minutes. 

5) Place remaining sauce in a small pot. Simmer 5 minutes. 

6) Place racks on a cutting board and slice into individual ribs. Serve with remaining sauce on the side. 

Makes: 8 servings 

Prep: 15 minutes

Cook: 15 minutes

Marinate: overnight 

Grill: 60 minutes 

Bacon Brown Sugar Chicken Tenders

Ingredients 

2 boneless skinless chicken breasts (or as many as you think you will need) 

1/2 C brown sugar

1/2 tsp. kosher salt

1/8 tsp. ground black pepper

8 strips bacon 

Directions

1) Preheat oven to 375 degrees

2) Cut each chicken breast into 4 long, thin chicken strips 

3) In a bowl add the brown sugar, salt and pepper. 

4) Add the chicken tenders and toss in the brown sugar. 

5) Wrap the chicken in a strips of bacon and put onto your baking dish. 

6) Sprinkle over the remaining brown sugar. 

7) Cook for 20-25 minutes or until bacon is cooked through and crisp. (you might wanna flip it over half way during cooking to ensure even cooking on bacon) 

Prep: 10 minutes

Cook: 20 minutes

Total : 30 minutes

Serves: 4

This can be used as an appetizer as well as a main dish item. Remember though the more chicken you use the more of everything else you will need. Depending on how long you decide to make the chicken you can cut the bacon in half for smaller pieces of chicken.