Month: September 2023

Salisbury Steak with Onion Gravy is an easy old-fashioned comfort food. Homemade from scratch with tender beef patties and rich brown onion gravy in only 40 minutes.

Prep Time: 10minutes

Cook Time: 30minutes

Total Time: 40minutes

INGREDIENTS:

▢1 pound ground beef

▢⅓ cup Panko bread crumbs

▢2 teaspoons ketchup

▢1 teaspoon mustard – regular yellow or dijon

▢1 teaspoon Worcestershire sauce

▢½ teaspoon garlic powder

▢½ teaspoon onion powder – optional, use if not doing onion in gravy

Gravy

▢1 onion – optional if not using mushrooms

▢½ cup sliced mushrooms – optional if not using onion

▢1 teaspoon oil

▢2 cups beef broth

▢4 tablespoons flour

▢1 teaspoon ketchup

▢½ teaspoons Worcestershire sauce

▢salt and pepper to taste

INSTRUCTIONS:

1. If you want caramelized onions or mushrooms in your gravy, start by thin-slicing a small onion or about 5 oz of mushrooms. Cook with 1 teaspoon oil over medium-high heat until nicely brown onions or cooked mushrooms. About 7-8 minutes for the onion, or saute the mushrooms until cooked. Set aside in a bowl.
2. In a large mixing bowl, combine 1 pound of ground beef with ⅓ cup Panko breadcrumbs, 2 teaspoons ketchup, 1 teaspoon mustard and Worcestershire sauce, and ½ teaspoon garlic powder. If not doing the onions, then add ½ teaspoon onion powder.
3. Divide the hamburger mixture into 3-4 equal portions. A quarter-size indent in the middle of one side prevents puffing up of the patties and makes cooking evener.
4. Place steak patties in a large frying pan with a teaspoon of oil over medium-high heat. Flip about every 5-6 minutes until an internal temperature of 165°. It takes about 15-20 minutes, depending on the thickness, the pan, and the burners.
5. Place steak patties in a large frying pan with a teaspoon of oil over medium-high heat. Flip about every 5-6 minutes until an internal temperature of 165°. It takes about 15-20 minutes, depending on the thickness, the pan, and the burners.
6. Slowly add the flour-broth mixture while continuing to whisk. Add 1 teaspoon ketchup and ½ teaspoon Worcestershire sauce. Add salt and pepper to taste.
7. Whisk until nicely thickened, a few minutes. If using the caramelized onions or mushrooms, add them to the gravy and mix well.
8. Whisk until nicely thickened, a few minutes. If using the caramelized onions or mushrooms, add them to the gravy and mix well.

Recipe Notes

Pro Tips

Use the ground meat you like. Make the patties ¼ to ⅓ pound. ½ pound will not cook well on the stovetop.

Don’t chop the onion. Cut into rings and maybe cut the larger ones in half.

You can easily use mushrooms in place of or in addition to the onions in the gravy. They will cook faster than the onion. Do not add either to the gravy raw.

Use the depression in the center of the patties. It will help prevent them from puffing up during cooking, and they will cook more evenly.

Be sure to cook the patties to 165° minimum.

NUTRITIONAL INFO:

Calories : 362.2 kcal (18%)

Carbohydrates : 16.7 g (6%)

Protein : 32.4 g (65%)

Fat : 17.5 g (27%)

Saturated Fat : 6.3 g (32%)

Polyunsaturated Fat : 1 g

Monounsaturated Fat : 7.6 g

Trans Fat : 1.1 g

Cholesterol : 97.5 mg (33%)

Sodium : 447.4 mg (19%)

Potassium : 740 mg (21%)

Fiber : 1.2 g (5%)

Sugar : 2.8 g (3%)

Vitamin A : 22.5 IU

Vitamin C : 2.6 mg (3%)

Calcium : 51.6 mg (5%)

Iron : 4.1 mg (23%)

 

 Here is how to make delicious chicken shawarma with a flavorful marinade and yogurt sauce, served with pita bread, vegetables, and optional hot sauce.

Course: dinner

Cuisine: middle eastern

Keyword: chicken, shawarma

Prep Time: 10minutes

Cook Time: 15minutes

Marinating time: 2hours 

Servings: 6 people

INGREDIENTS:

Chicken

• 2lbs boneless boneless skinless chicken thighs

Marinade

• 1/4 cup plain Greek yogurt
• 1/4 cup olive oil
• 1/4 cup lemon juice about 2 lemons
• 6 cloves garlic minced
• 1 tsp ground cumin
• 2 tsp paprika
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• salt and pepper to taste

Assembling:

Topping Ideas: sliced tomatoes cucumber, lettuce, pickles, tahini sauce, or garlic sauce

INSTRUCTIONS:

Marinate:

In a large bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper. Mix well to create the marinade.

Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Cook:

Remove the chicken from the marinade, allowing any excess to drip off.

Stovetop: Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add 2 tablespoons of olive oil to the pan, and let it heat up. Add the marinated chicken. Sauté the chicken for 6-8 minutes on each side, or until fully cooked and golden brown. If needed, cook the chicken in batches to avoid overcrowding the pan.

Oven method: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Arrange the chicken thighs on the prepared baking sheet. Bake for 25-30 minutes, or until the chicken is cooked through and the edges are slightly charred.

While the chicken is cooking, prepare your desired toppings and warm up your pita or flatbread.

Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes. Chop into bite-size or slice the chicken into thin strips.

Assemble:

To assemble the shawarma, spread a layer of tahini or garlic sauce onto the warm pita or flatbread. Add the sliced chicken and your choice of toppings.

Wrap the filling with the flatbread, and enjoy your delicious homemade chicken shawarma.

Don’t forget napkins—this tasty dish can get a little messy!

Nutritional Info:

Calories: 358.9kcal | Carbohydrates: 3.1g | Protein: 30.1g | Fat: 24.8g | Saturated Fat: 7.8g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 13.3g | Cholesterol: 89.6mg | Sodium: 103.4mg | Potassium: 610.3mg | Fiber: 0.7g | Sugar: 0.7g | Vitamin A: 369IU | Vitamin C: 5.1mg | Calcium: 36.9mg | Iron: 4mg

Caramelized Maple Walnuts are my latest addiction around here. Just pure maple syrup, walnuts and a few minutes of time in the skillet, and you’ve got delicious candied walnuts for a myriad of uses.

Caramelized Maple Walnuts: my newest addiction. Pure maple syrup makes a lovely candied walnut. Perfection in trail mix, salads, ice cream, oatmeal & more!

I’m already planning ahead for the holidays, and these Caramelized Maple Walnuts are the perfect fall treat. They make great nibbles at Thanksgiving and are perfect for mailing in holiday packages and tucking into Christmas stockings.

Pure maple syrup makes a lovely candied walnut. Perfection in trail mix, salads, ice cream, oatmeal & more! Perfect snack for your sweet tooth!

 Course: Nuts

 Prep Time: 5minutes

 Total Time: 5minutes

 Servings: 1 generous cup

INGREDIENTS:

• 1 cup walnuts
• 1/4 cup maple syrup

INSTRUCTIONS:

1. Place walnuts in medium skillet.
2. Pour maple syrup on top and gently stir to coat.
3. Cook over medium heat until bubbling, stirring every few minutes.
4. Syrup will begin to caramelize after about five minutes or so. Watch closely.
5. When syrup is sticking to walnuts and there’s not so much liquid left in the skillet, remove from heat.
6. Quickly (and carefully!) place separately on parchment paper to harden.
7. Once dry and hardened, store in airtight container until needed.

Butter Swim Biscuits

Butter Swim Biscuits are buttermilk biscuits that are baked drenched in butter for a biscuit that has a crispy crust with a soft and fluffy inside.

Butter Swim Biscuits are buttermilk biscuits that are baked drenched in butter for a biscuit that has a crispy crust with a soft and fluffy inside. If these biscuits sound amazing (which they are), be sure to also try my Buttermilk Biscuits!

Prep Time: 15mins

Cook Time: 28mins

Total Time: 43mins

Course: Side Dish

Cuisine: American

Keyword: Butter Swim Biscuits

Servings: 9

INGREDIENTS:

• 2 ½ cups (312.5 g) all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon granulated sugar
• 2 teaspoons kosher salt
• 2 cups (490 g) buttermilk
• ½ cup (1 stick / 113 g) unsalted butter, melted

INSTRUCTIONS:

1. Preheat the oven to 450°F.
2. Add flour, baking powder, sugar, and salt to a medium bowl. Use a whisk to sift ingredients.
3. Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter.
4. Pour the melted butter into an 8×8-inch baking dish*. Place the dough on top of the butter and use a spatula (or your hands) to evenly spread the dough out to the edges of the pan.
5. Cut the unbaked dough into 9 squares (3×3 pattern). Bake for 28 minutes, or until the tops are golden brown.
6. Allow the butter to be absorbed into the biscuits before cutting and serving.

NOTES:

You can place the baking dish on a baking sheet in case of spillover.

How to Freeze Biscuits

Wrap cooled biscuits tightly with foil or plastic wrap and then in a freezer-safe storage bag. If they are wrapped tight and air can’t get to them, they should remain fresh for a couple of months.

How to Store Biscuits

Biscuits are best eaten fresh, usually on the same day of baking. If you want to make them a day ahead of time:

• Bake biscuits.
• Allow biscuits to cool to room temperature.
• Wrap tightly with foil (Only use plastic wrap if the biscuits are completely cooled; trapping in hot air could make the biscuits soggy.)
• Place in refrigerator until ready to use. (You can also leave at room temperature if you prefer.)
• Warm in the oven at the lowest temperature for up to 10 minutes when ready to serve.

Nutrition

Calories: 241kcal

Slow Cooker Green Chile Chicken and Rice Casserole has the flavors of green chile enchiladas but with rice instead of tortillas.

This recipe has the flavors of green chile chicken enchiladas but I used rice instead of tortillas. One of my mom’s signature dishes was green chile enchiladas which was my inspiration for this.

Prep Time: 15mins

Cook Time: 2hrs

Total Time: 2hrs 15mins

Course: Main Course

Cuisine: American

Servings: 8

INGREDIENTS:

• 1 1/2 lbs boneless skinless chicken breasts
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. chili powder
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1 small white onion, diced
• 1 poblano pepper, diced (about 1/2 cup)
• 19 oz. can green enchilada sauce
• Add these ingredients at the end:
• 1 cup sour cream
• 2 cups shredded cheddar cheese, divided
• 1/4 cup sliced green onion
• 3 cups hot cooked white rice

INSTRUCTIONS:

1. Add the chicken breasts to the slow cooker.
2. Sprinkle over the salt, pepper, garlic powder, onion powder and chili powder over the chicken. Add the onion, poblano pepper.
3. Pour over the enchilada sauce.
4. Cover and cook for 6-8 hours on the low setting.
5. When the cooking time is done, shred the chicken with two forks.
6. Add the sour cream, half cup of the cheese and the green onion.
7. Stir. Add the cooked rice and stir. Sprinkle over the remaining cheese.
8. Place the lid back on and cook for 15 more minutes or until the cheese is melted.
9. If your rice has cooled and not hot, you will need to cook longer about 45 minutes on high.

Nutritional Info:

Calories: 382kcal | Carbohydrates: 26g | Protein: 28g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 1002mg | Potassium: 458mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1025IU | Vitamin C: 16.2mg | Calcium: 252mg | Iron: 1.2mg

 

These classic Snowball Cookies are little balls of buttery shortbread melt-in-your-mouth goodness with a powdered sugar coating. They are quick to fix, delicious, and freeze well. You may even have the ingredients to make them in your house right now. You might know them as Russian Tea Cakes, Italian Wedding cookies, butter balls, and Mexican Wedding Cookies but in our house, we just call them Snowballs They are the delectable cookies with a thousand names.

This is my absolute favorite Christmas cookie recipe! I love them!!! LOVE THEM!!! These Buttery Pecan Snowball Cookies will melt in your mouth. They are so easy! You will find that you have a full batch of cookies ready in under 45 minutes. How can you beat that!!

These delectable holiday cookies are so very easy to make. First, using an electric mixer or stand mixer with the paddle attachment on medium speed cream the butter and the powdered sugar until light and fluffy! Then turn the mixer to low speed and add the salt, vanilla, flour, and pecans. Roll into one 1-inch balls and place on parchment-covered baking sheets and bake.

Allow the cookies to cool just enough to handle them. Then gently roll them in the powdered sugar. Place them on a wire rack to cool. When they are fully cooled roll in the powdered sugar again.

CAN SNOWBALL COOKIES BE FROZEN?

They can be baked and frozen ahead of time. Pack the cookies in double Ziploc freezer bags and place them in a sturdy glad-ware freezer container. When defrosting take them out of the containers frozen and place them on serving trays or platters uncovered. Never allow them to defrost in the plastic and the containers. The condensation that builds in there will ruin the cookies. Once the cookies have defrosted place them in airtight containers and store them at room temperature for up to 5 days.

The dough can easily be frozen as well in a practice commonly known as flash freezing. Simply roll the dough and place it on parchment-covered baking sheets. Make sure the dough balls aren’t touching so they don’t freeze to each other. Place the whole sheet in the freezer until frozen and then transfer the balls to a freezer bag. Store that bag in a sturdy freezer container. When you are ready to bake simply place the cookies on a parchment-covered baking sheet and let them thaw just a tad while the oven preheats. Frozen cookies may require an additional one to two minutes of baking time.

RECIPE VARIATIONS

Roll the dough around an unwrapped chocolate kiss

Add 3/4 cup chopped Andes Peppermint Crunch Baking Chips to the cookie dough

Add 3/4 cup mini chocolate chips to the cookie dough

Mix 1/4 cup unsweetened cocoa powder at the same time as the butter and powdered sugar. Also, add 3/4 cup mini chocolate chips stirred in at the end to make Chocolate Snowball Cookies

Replace the vanilla with lemon juice, add 1-2 tablespoons lemon zest and use finely chopped sliced almonds instead of the pecans to make Almond Lemon Snowballs.

Substitute almonds coarsely ground in a food processor for the pecans and add 1/2 teaspoon almond extract. 

This snowball cookie recipe is a Christmas tradition and my favorite cookie! These melt in your mouth buttery pecan shortbread cookies are baked to perfection and rolled in powdered sugar.

Prep Time: 15 mins

Cook Time: 11 

Total Time: 26 mins Yield: 30-36 

Category: Cookies

Method: Bake Cuisine: American

INGREDIENTS:

• 1 cup unsalted butter softened
• 1/2 cup powdered sugar (confectioner’s sugar)
• 1/4 teaspoon salt
• 1 1/2 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 3/4 cup pecans or walnuts, finely chopped
• 1 cup powdered sugar for dusting

INSTRUCTIONS:

1. Preheat the oven to 350 degrees
2. In a stand mixer using the paddle attachment on medium-speed cream the butter and powdered sugar.
3. Turn the mixer to low and add the salt, vanilla, flour, and pecans. Roll the dough into one-inch balls.
4. Place on parchment-covered baking sheets a few inches apart. Bake for 8-10 minutes or until very lightly browned. Do not over bake
5. Remove them from the oven and allow them to cool just enough to handle them.
6. Pour 1 cup powdered sugar into a medium bowl. Gently roll the cookies in the powdered sugar.
7. Use a fork to scoop under each cookie and gently shake to remove excess powdered sugar. Place on cooling racks.
8. Once completely cooled roll in the powdered sugar again.

NOTES:

• Use real honest-to-goodness butter so they taste yummy. I personally use Land O Lakes butter for all my cookies.
• Cream the butter and sugar until light and fluffy
• Chop the pecans fairly fine. Remember you can use different nuts.
• This a thick dough so roll the cookies with your hands because the warmth of your hands will help shape the cookies.
• Preheat the oven and load the baking sheet in the middle of the oven.
• Use parchment paper or silicone baking mats.
• If you have time do a test run with one or two cookies. It really helps to establish baking time.
• Do not over-bake the cookies. These are a type of shortbread cookies with a crumbly melt-in-your-mouth texture.
• When measuring your flour spoon the flour into the measuring cups and level off with a table knife.
• Store the cookies in an airtight container on the counter for up to 5 days.

NUTRITIONAL INFO: 

Serving: 1cookieCalories: 147kcal (7%)Carbohydrates: 16g (5%)Protein: 2g (4%)Fat: 9g (14%)Saturated Fat: 4g (25%)Cholesterol: 19mg (6%)Sodium: 46mg (2%)Potassium: 26mg (1%)Fiber: 1g (4%)Sugar: 9g (10%)Vitamin A: 165IU (3%)Vitamin C: 1mg (1%)Calcium: 13mg (1%)Iron: 1mg (6%)

While a trip to Paris may not always be a feasible option for satisfying your pastry cravings, this easy chocolate eclair recipe definitely will! Made with a simple pate a choux pastry dough and pastry cream filling, you’ll love how delicious and easy these chocolate eclairs are.

Easy Chocolate Eclair Recipe with Custard Filling

Cream puffs and eclairs are quite possibly some of France’s most popular pastries, excluding the macaron, of course. 

Unlike the crisp macaron cookie, cream puffs and eclairs are pillow-y and soft. I like to think of them as pastry clouds because they truly taste like a dream.

Filled with a silky smooth custard filling, these pastry clouds because a dreamy and indulgent dessert

But don’t let the appearance or fancy French name fool you into thinking that this chocolate eclair recipe is difficult or tricky. Even the pastry cream can be made by novice bakers

French pastry logs filled with pastry cream and topped with chocolate ganache and chopped hazelnuts. 

PREP TIME: 45 minutes

COOK TIME: 20 minutes

TOTAL TIME: 1 hour 5 minutes

Ingredients:

for the pate a choux pastry dough

• 1/2 cup water
• 1/4 cup unsalted butter
• 1/2 tsp granulated sugar
• 1/4 tsp salt
• 1/2 cup all-purpose flour
• 2 eggs

for the pastry cream filling

• 2 cups whole milk
• 2 tsp vanilla extract, or 1/2 tsp vanilla bean powder (heads up that the powder will darken the pastry cream a bit)
• 3 whole eggs
• 1 egg yolk
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1/8 tsp salt

for the topping

• 4 oz dark or semi-sweet chocolate
• 1/3 cup heavy cream, heated
• 1/4 cup hazelnuts, finely chopped (optional)

Instructions:

Crème Pâtissière

1. To a large bowl, add the eggs, egg yolk, and sugar – whisk together until thick and pale. Add the cornstarch, flour and salt, and whisk again to combine.
2. Warm the milk in a medium saucepan over low heat. Once the milk is hot and is beginning to barely simmer along the edges (but not boiling!), remove the milk from the heat.
3. Slowly stream the hot milk into the egg batter in batches, whisking vigorously as you do. This will help temper your eggs so that they don’t curdle into scrambled eggs!
4. Slowly pour the entire pastry cream batter into a clean, dry saucepan. Warm this mixture over medium-low heat, whisking the mixture the entire time.
5. After about 5 minutes, you should see the cream really thicken up into a pudding-like consistency.
6. This happens in the matter of a moment, so be careful and watchful of your pastry cream the entire time.
7. Once you’ve achieved a pudding-like consistency with your pastry cream, remove the cream from the heat. Don’t fret over small lumps as you can whisk them out off the heat.
8. The point is to not overcook your pastry cream so that it turns stiff like jello or gets way too lump.
9. Add in the vanilla extract (or vanilla bean powder) and whisk to combine. If you have any small lumps, just whisk vigorously to remove them.
10. Place a sheet of plastic wrap directly onto the pastry cream to prevent a filmy layer from forming. Refrigerate the pastry cream until chilled.
11. After it’s chilled, if you feel like it’s thickened up too much, you can stream in a little bit of milk and whisk to thin out the consistency a bit.

Choux Pastry

1. Preheat the oven to 425°F. Place the butter in a medium saucepan, then follow with the sugar, salt, and water. Heat this mixture over low heat, stirring to help melt the butter.
2. Add in the flour and stir to combine. Over medium-low heat, stir the dough until it forms a wet sand-like appearance and clumps together.
3. Continue stirring the dough in the saucepan for another minute to help get rid of some of the moisture in the dough.
4. The dough should be stirred around in the saucepan without leaving any residue behind along the bottom or sides of the pot – that’s how you’ll know much of the moisture has been eliminated.
5. Take the saucepan off the heat, and add in 1 egg at a time, stirring the egg in really well before adding another.
6. You should end up with a sort of paste-like appearance with the dough. Let the dough rest for 5 minutes to slightly cool.
7. Transfer the dough to a pastry bag that is either fitted with a large, plain tip or no tip at all, and pipe out 1″ wide logs (and about 5 to 6 inches long) onto a baking sheet lined with parchment paper or a silicone mat.
8. Bake the pastry logs for 10 minutes at 425°F, then without opening the oven door, reduce the heat to 375°F and bake for another 15 to 20 minutes, or until the logs are golden throughout.
9. Do not open the oven door at all during the baking process, or else your pastries will deflate. Once the logs are golden throughout, then your eclairs are ready.
10. When they’re done, pierce them with the tip of a sharp knife to let out steam and leave them in the oven with the door slightly open for another 15 min. Then transfer to a wire rack to cool.

For the ganache

1. Heat the heavy cream in the microwave for about 20 to 30 seconds until hot.
2. Place the chocolate in a shallow bowl, then pour the hot cream over it. Let this mixture rest for one minute, then stir until the chocolate has melted and is smooth.

Assemble Éclairs

1. Let the pastry logs cool entirely before filling. Once cool, use either a metal rod or skewer to poke three, spaced-out holes into the bottom of your pastries. Alternatively, you can use a sharp knife to make a horizontal cut along one side of the pastry logs (like a hot dog bun).
2. Fit a pastry bag with a small plain tip and fill with the pastry cream. Pipe the cream into the pastries: if filling small holes, then fill until it begins to ooze out of each hole; if you made a horizontal cut along the side, then simply fill the pastry with enough cream to fill up the inside of the pastry log (or just use a spoon to scoop the cream into the pastry log opening).
3. Use a butter knife to spread the chocolate ganache onto the top of the eclairs. If using chopped nuts, sprinkle the chopped hazelnuts onto the ganache-covered eclair.

Notes:

You will end up with extra pastry cream, so just keep refrigerated in an airtight container for use in another recipe, or double the choux pastry ingredients to get more eclairs.

Nutritional Info:

YIELD: 5 SERVING SIZE: 5 Servings

Amount Per Serving: CALORIES: 279

This super easy Goulash Recipe is a comfort food classic! It’s filled with hearty ground beef and tender pasta in a rich tomato-based sauce and comes together in about 30 minutes!

I’m always looking for new and exciting ways to turn ground beef into dinner, but sometimes I just love the good old classics that bring me right back to my childhood. This Goulash Recipe is just that. It’s super affordable, quick to make and tastes like a warm hug on a cool evening.

This Ground Beef Goulash Recipe is a quick and easy one pan dinner that’s pure comfort food.

Prep Time: 5mins

Cook Time: 30mins

Total Time: 35mins

Course: Main Dish

Cuisine: American

Servings: 10

Ingredients:

• 1 tbsp olive oil
• 1 cup onion, diced
• 1 green bell pepper, diced
• 2 lbs. ground beef, lean
• 3 tsp garlic, minced
• 2 15 oz cans tomato sauce
• 2 15 oz cans petite diced tomatoes
• 3 cups beef broth
• 3 tbsp Worcestershire Sauce
• 2 tsp seasoned salt
• 2 tbsp Italian Seasoning
• 3 bay leaves
• 2 cups macaroni noodles, uncooked
• 1 cup cheddar cheese, shredded

Instructions:

1. Add olive oil to large pot over medium-high heat.
2. Add in the onion, bell pepper and ground beef then cook until beef is no longer pink.
3. Drain any excess fat and return pot to stove top.
4. Add in garlic and stir until fragrant (about 30 seconds).
5. Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles.
6. Stir and bring mixture to a boil.
7. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.
8. Remove the bay leaves and stir in the cheddar cheese just before serving. Enjoy!

Nutritional Info:

Calories: 388kcal | Carbohydrates: 20g | Protein: 22g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 918mg | Potassium: 439mg | Fiber: 2g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 12mg | Calcium: 134mg | Iron: 3mg

If you’re craving something that’s both delicious and easy to whip up, look no further than Mexicorn Dip. This Mexican-inspired delicacy is the ideal blend of creamy and crunchy, making it the perfect partner for your favorite corn chips.

Course: Side Dish, Snack

Cuisine: Mexican

Keyword: Mexican-Style Dip, Mexicorn Dip, Quick Snack

Prep Time: 10mins

Total Time: 10mins

Servings: 16

Ingredients:

• 2 cans of Mexicorn
• 1 can of Rotel either mild or spicy, as per your liking
• 2 generous cups of shredded cheddar cheese
• 8 spring onions finely chopped
• A good handful of cilantro minced
• 1 cup of smooth mayonnaise
• 1 cup of tangy sour cream
• Your chip of choice but Fritos Scoops are highly recommended

Instructions:

1. Uncomplicated Steps for a Memorable Dip
2. Combine All Elements: In a sizable mixing bowl, amalgamate Mexicorn, Rotel, shredded cheese, spring onions, and cilantro.
3. Incorporate Creaminess: Fold in the mayonnaise and sour cream until your dip reaches a delightfully creamy consistency.
4. Serve and Enjoy: Transfer the dip to a serving bowl and let the snacking commence! Fritos Scoops make an excellent dipping companion.