🍞 Cheesy Beef and Corn Grilled Sandwich 🌽🧀 Ingredients: 2 slices of bread 🍞 1 tbsp butter 🧈 1/2 lb ground beef 🍖 1/2 cup cheddar cheese, shredded 🧀 1/4 cup canned corn, drained 🌽 1/4 cup mozzarella cheese, shredded 🧀 1/4 tsp garlic powder 🧄 Salt and pepper to taste 🧂 Fresh parsley (optional) 🌿 Instructions: Cook the Beef: In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Season with salt, pepper, and garlic powder. Toast the Bread: Butter one side of each slice of bread. Heat a pan or skillet over medium-low heat and place the buttered side down. Toast until golden brown and crispy. Assemble the Sandwich: On one slice of toasted bread (buttered side up), layer half of the cooked ground beef, some mozzarella cheese, cheddar cheese, and a few spoonfuls of corn. Place the second slice of bread on top, buttered side up. Grill: Flip the sandwich and grill on both sides until the cheese is melted and the bread is golden and crispy. Serve: Slice and serve with a sprinkle of fresh parsley (optional) for garnish. Enjoy your cheesy, beefy, corn-filled grilled sandwich! 😋 #GrilledCheese #CheeseLovers #ComfortFood #BeefLovers #SandwichDelight #CheesyGoodness #Foodie

An old-school KFC menu.

Deep Hamburger Sausage & Pepperoni Pie - this is a pizza lover's dream! Ingredients: 1 lb ground beef 1 cup Italian sausage, crumbled 1 cup pepperoni slices 1 medium onion, chopped 1 green bell pepper, chopped 2 cups shredded mozzarella cheese 1 cup marinara sauce 1 teaspoon Italian seasoning 1 teaspoon garlic powder 1 teaspoon salt ½ teaspoon black pepper 1 package (2.5 oz) refrigerated pizza crust (or homemade dough) Directions: Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a deep-dish pie pan or pizza pan with cooking spray or olive oil. Cook the Meats: In a large skillet over medium heat, brown the ground beef and Italian sausage until fully cooked. Drain excess fat. Add the chopped onion and green bell pepper to the skillet, cooking until softened, about 5 minutes. Season with garlic powder, Italian seasoning, salt, and black pepper. Prepare the Pizza Crust: Roll out the refrigerated pizza crust on a floured surface to fit the size of your pan. Press the dough into the bottom and up the sides of the pan, ensuring an even thickness. Assemble the Pie: Spread half of the marinara sauce over the crust. Layer the cooked meat mixture evenly over the sauce, followed by the pepperoni slices. Sprinkle the shredded mozzarella cheese on top, then add the remaining marinara sauce. Bake: Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown, and the crust is cooked through. Serve: Let the pie cool for a few minutes before slicing. Serve hot, garnished with fresh herbs if desired. Enjoy your hearty Deep Hamburger Sausage & Pepperoni Pie! Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 500 kcal per serving | Servings: 8 servings

Classic New Orleans Bread Pudding Ingredients: 1 large loaf French Bread (approximately 14 to 16 ounces) 4 cups milk 3 eggs, lightly beaten 2 cups sugar (granulated) 2 tablespoons pure vanilla extract 1/4 teaspoon allspice 1/4 to 1/2 teaspoon cinnamon, ground 1 cup raisins 3 tablespoons butter, melted Bourbon Sauce: 1/2 cup butter 1 cup sugar (granulated) 1 egg, lightly beaten 2 tablespoons bourbon (whiskey) or to your taste Directions: Tear or cut French bread into 1-inch pieces and place in a large bowl. Add milk and let soak, crushing with hands until well mixed. In a separate bowl, whisk together eggs, sugar, vanilla, allspice, and cinnamon. Stir in raisins and combine with the bread mixture. Let sit for 2 hours, stirring occasionally. Preheat oven to 350°F. Melt butter and coat a 13x9-inch baking dish. Pour mixture into the dish, and bake uncovered for 45-50 minutes until set. Let cool on a wire rack. Serve with warm Bourbon Sauce, freshly made. To make the Bourbon Sauce, you'll typically follow these steps: 1. In a saucepan, melt the butter over medium heat. 2. Stir in the sugar until it's completely dissolved and the mixture is smooth. 3. Gradually add the beaten egg while continuously stirring to prevent it from scrambling. 4. Cook the mixture for a few minutes until it thickens slightly. 5. Remove the saucepan from the heat and stir in the bourbon. The key to preventing the egg from scrambling is to add it gradually and to keep stirring constantly. This helps distribute the heat evenly and prevents the egg from cooking too quickly. Prep Time: 15 minutes + 2 hours soaking Cooking Time: 50 minutes Total Time: 3 hours 5 minutes Kcal: 560 kcal per serving Servings: 8-10

4 Flavored Rice Recipes Recipe👇 Garlic Butter Rice 8 cloves garlic, chopped 3 tablespoons olive oil 2 ½ teaspoons garlic minced 4 tablespoons butter unsalted, divided 1 ½ cups white rice 2 ½ cups chicken broth 1 tablespoon scallions finely sliced Salt and pepper to taste Instruction: Heat oil in a large saucepan over medium heat. Add garlic chopped and saute, moving constantly, until golden and crisp. Transfer to paper towels to drain. Pour out excess oil then return to the stove. Add 2 tablespoons butter. Once melted, add garlic. Cook for 1 ½ minutes or until the garlic starts to turn light golden and the butter is well infused with garlic flavour. Add rice, stir to coat in garlic butter. Add broth, place lid on saucepan. Bring to a boil then immediately turn down to medium low. Cook for 12 – 15 minutes or until liquid is all absorbed by the rice. Tilt saucepan to check. Remove from stove but leave lid on. Rest for 10 minutes. Fluff with fork, transfer into serving bowl. Stir through remaining butter and scallions, or garnish as per photos. Sprinkle with crispy garlic, salt, and pepper. Serve. Cilantro Lime Rice 2 tablespoons extra virgin olive oil 1 1/2 cups white rice 1 clove garlic, minced 2 1/4 cups water 1 teaspoon salt Finely grated zest of one lime 3 tablespoons lime juice 1 cup lightly packed chopped cilantro Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown. Add the garlic and cook a minute more. Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer. Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes. Fluff the rice with a fork. Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro. Serve with chicken, steak, shrimp, Mexican or Asian food. Yellow Rice 3 tablespoons butter 1 cup white rice 1 teaspoon fresh minced garlic 1 teaspoon onion powder 1 teaspoon ground turmeric 2 cups chicken broth 1/2 teaspoon salt ground black pepper to taste 2-3 tablespoons fresh cilantro chopped Instruction: Heat butter in a large saucepan over medium heat. Add the rice and gently stir until rice begins to lightly brown. Add garlic, onion powder, and turmeric and stir until well mixed in. Slowly stir in chicken broth and raise heat to medium-high. Add salt and pepper to taste. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes. Remove from heat, add cilantro, and fluff with a fork. Serves 4. Mexican Rice 1 1/2 cups white rice 3 tbsp neutral oil 1/4 onion diced 1 garlic clove crushed 1 tbsp Knorr chicken bouillon 1/2 tsp garlic powder 2 roma tomatoes 2 cups hot water 1/4 tsp salt or to taste 3 sprigs cilantro Instruction: Over medium heat, add the oil to a non-stick pan, then fry the onions and garlic. When the onions and garlic have lightly browned, remove the garlic and set it aside. Add rice to the pot and toast the rice in the oil, moving it constantly for about 5 minutes or until it becomes slightly puffy and golden brown. Add the Knorr chicken bouillon, garlic powder, mix and continue toasting for another minute. Blend together the roma tomatoes and fried garlic clove. You should have about (1 cup) of tomato sauce. Add it to the rice, stirring constantly for 30 seconds. The color should change to warm reddish orange color. At this point, watch the heat to make sure the bottom is not burning. Adjust the heat if you need to. Add the HOT water to the rice. It has to be hot- if the liquid isn't bubbling on the sides of the pot, your water is not hot enough. Stir in salt to taste at this point if you're adding. I recommend about 1/4 tsp salt. Add the cilantro on top, continue boiling over medium-low heat until some of the water has evaporated. Then turn the heat to the low and cover for 20 minutes. Do NOT lift the lid! After 20 minutes, turn off the heat and fluff the rice with a fork. There will be a thin layer of tomato sauce at the top- that is what we want. Just gently fluff & mix it into the rice to distribute evenly. At this point, the rice is ready if you don't like overly soft rice. But if you want it more soft & fluffy, cover for another 10 minutes (no heat). Enjoy! Recipe is courtesy of Recipe journal

Deliciously Crispy Chicken Drenched in Garlic Sauce Ingredients: 4 chicken thighs, skin-on and boneless 1 cup all-purpose flour 2 eggs, beaten 1 cup panko breadcrumbs Salt and pepper to taste Vegetable oil (for frying) For the Garlic Sauce: 4 cloves garlic, minced 1/4 cup soy sauce 2 tablespoons honey 1 tablespoon rice vinegar 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) 1 tablespoon sesame oil Chopped green onions (for garnish) Directions: Prepare the Chicken: Season the chicken thighs with salt and pepper. Set up a breading station by placing flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third. Bread the Chicken: Dredge each chicken thigh in flour, shaking off the excess. Dip into the beaten eggs, and then coat with panko breadcrumbs, pressing gently to adhere. Fry the Chicken: In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the breaded chicken thighs and cook for about 5-7 minutes on each side or until golden brown and cooked through. Remove and place on paper towels to drain excess oil. Make the Garlic Sauce: In a small saucepan over medium heat, combine minced garlic, soy sauce, honey, and rice vinegar. Bring to a simmer, then add the cornstarch slurry, stirring until the sauce thickens. Remove from heat and stir in sesame oil. Serve: Slice the crispy chicken and drizzle generously with the garlic sauce. Garnish with chopped green onions. Serve with steamed rice or stir-fried vegetables. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 450 kcal | Servings: 4 servings

https://sweetsavoryandsteph.com/healthy-slow-cooker-breakfast-casserole/

https://www.yahoo.com/lifestyle/vegetarian-snack-plates-wont-leave-201521051.html

Salmon and Shrimp Alfredo Ingredients: 2 salmon fillets, skin removed 1/2 lb shrimp, peeled and deveined 12 oz fettuccine pasta 2 tbsp olive oil 4 cloves garlic, minced 1 cup heavy cream 1/2 cup grated Parmesan cheese 1 cup baby spinach Salt and pepper, to taste Fresh parsley, chopped (for garnish) Preparation: Step 1: Begin by preparing the fettuccine pasta. Cook the pasta according to the package instructions in salted boiling water. Once al dente, drain and set aside. You can drizzle a little olive oil to prevent the pasta from sticking together while you prepare the rest of the dish. Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper. Once the skillet is hot, place the salmon fillets in the pan and cook for about 4-5 minutes on each side, or until fully cooked through. The salmon should be opaque and flake easily with a fork. Remove the salmon from the skillet and set it aside on a plate. Step 3: In the same skillet, add the shrimp. Cook for 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough. Remove the shrimp from the skillet and set them aside with the salmon. Step 4: Lower the heat to medium and add the minced garlic to the same skillet. Sauté the garlic for about 30 seconds, or until fragrant and lightly golden. Be cautious not to burn the garlic, as it can turn bitter. Step 5: Pour in the heavy cream and stir well to combine with the garlic. Allow the cream to simmer for 2-3 minutes, letting it thicken slightly. Stir in the grated Parmesan cheese, whisking continuously until the cheese has melted into the sauce, creating a smooth and creamy consistency. Step 6: Add the baby spinach to the sauce, stirring until the spinach has wilted. This should take about 1-2 minutes. Spinach adds a beautiful green hue and a subtle earthy flavor that complements the richness of the Alfredo sauce. Step 7: Return the cooked fettuccine to the skillet, tossing it in the Alfredo sauce until well coated. Gently flake the cooked salmon into bite-sized pieces and add it, along with the shrimp, to the skillet. Toss everything together to ensure the seafood is evenly distributed throughout the pasta and sauce.

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