This is one of my favorite quick meals that I like to prepare when I'm short on time but still want to present something impressive to my guests. I love the combination of ground beef and Italian sausage, but this dish is just as good without the pork. Shredding your own mozzarella cheese will take this dish to an even higher tier. Be sure to check out the instagram reel here!
Ingredients 24 Jumbo Pasta Shells 1 lb of lean ground beef 1lb of ground italian sausage or pork 3 cups of marinara pasta sauce 1 yellow onion (diced) 15 oz of ricotta cheese 1 egg 1 8oz block of mozzarella cheese shredded 1 cup of shredded parmesan cheese 1 20 oz bag of baby spinach Basil (to taste) Parsley (to taste) Oregano (to taste) Garlic Powder (to taste) Onion Powder (to taste) Slap Ya Mama Seasoning (to taste) Black Pepper (to taste) Badia Complete Seasoning (to taste) Sea Salt (to taste) Black Pepper (to taste) Directions: 1. Cook shells according to packaging directions but minus 2 minutes. Undercook the shells some because they will cook further in the oven. 2. Preheat the oven to 375 degrees F. 3. In a large skillet, season both ground meats to taste and cook them fully. 4. Drain the meats and add them back to the skillet along with diced onions. 5. Add the entire bag of spinach to the skillet. 5. Once the onions have softened and spinach has wilted, remove the skillet from heat and set aside. 6. In a bowl, combine a cracked egg, ricotta cheese, black pepper, salt, tbs of oregano, tbs of basil, black pepper, tbs of parsley and half of the mozzarella cheese and parmesan cheese. 7. Mix well and stir in the meat, spinach and onion mixture. 8. Spray a 9x13 casserole dish with cooking spray and add half of the marinara sauce to the bottom of the pan. 9. Fill each shell with the meat and cheese mixture and place into the casserole dish. 10. Add the remaining marinara sauce to the top of the shells. 11. Cover the shells with the remaining mozzarella cheese. Garnish with parsley. 12. Cover with foil and bake for 20 minutes. 13. Uncover the dish and bake an additional 10 minutes. 14. Allow to settle/cool for 5 minutes and enjoy!
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These chicken wings are on point, Period!! They have me wondering why I'm out buying a box of chicken. The flavor was A1, and the crisp level was PERFECTION. They weren't too spicy for my kids, and I love that the heat level can be adjusted. Be sure to check out the instagram reel here!
Ingredients 12 chicken wings, cut at joint into flat and drums. Lemon Pepper (to taste) Badia Adobo with Complete Seasoning (to taste) Slap Ya Mama Seasoning (to taste) Crushed Red Pepper Flakes (to taste) Black Pepper (to taste) Badia Complete Seasoning (to taste) Garlic Powder (to taste) Onion Powder (to taste) Smoked Paprika (to taste) 2 eggs Louisiana Hot Sauce (to taste) 2 Cups of all-purpose flour Vegetable Oil (for deep frying) Buttermilk Marinade 1 quart of buttermilk 2 tbs of hot sauce 1 tbs of cayenne pepper 1 tbs of black pepper 1 tabs of crushed red pepper flakes Directions:
I love sides that are so filling that they could stand alone. Smothered green beans and red potatoes are easy to make and even easier to enjoy as a stand alone meal. Cook this quick dish for an upgrade on boring green beans.
Ingredients: 2-3 lbs of fresh green beans (snapped and trimmed ends) 1 yellow onion (diced) 2 tbs of chopped garlic 12 oz of applewood smoked bacon (chopped) 3 lbs of red potatoes (cut in quarters)Smoked Paprika (to taste) Slap Ya Mama Seasoning (to taste) Onion Powder (to taste) Garlic Powder (to taste) Black Pepper (to taste) 1/2 cup of water Directions: 1. In a large skillet, on medium high heat, add the bacon and cook until browned. 2. Add the diced onionsand cook 2-3 minutes or until softened. 3. Add the garlic and cook an additional minute. 4. Add the fresh green beans and water to the skillet. Allow to cook about 15 minutes or until green beans start to soften and darken in color. 5. Add the potatoes and season entire skillet to taste with dry seasonings. 6. Mix well and cook for an additional 20-30 minutes or until the potatoes and green beeans have softened and are done. Everybody loves smothered chicken in my home. It pairs well with aa variety of side and its oh so easy to make. Yes, even from scratch! Tag me if you decide to make this classic comfort food. The instagram reel can be viewed here.
Ingredients 1-2 lbs of chicken wing drummettes 2 cups of all purpose flour 1/4 cup of corn oil or vegetable oil 2 tsps of kitchen bouquet 2 cups of chopped onions, celery, bell peppers (I used a container of Guidry’s precut seasonings) 4 cups of chicken broth Slap Ya Mama Seasoning (to taste) Garlic Powder (to taste) Onion Powder (to taste) Black Pepper (to taste) Paprika (to taste) Adobo with Complete Seasoning (to taste) Directions: 1. In a large bowl, season the chicken to taste with dry seasonings. 2. Start with 1 1/2 cup of flour and cover the chicken in flour. Add more flour if needed. 3. In a large pot, on medium-high heat, add the oil to the pot. 4. Brown the chicken on both sides. 5. Remove the browned chicken from the oil and set aside. 6. Add about a 1/4 cup of flour to the oil in the skillet and stir continuously until a brown roux is formed. 7. Add chopped veggies and cook until softened. 8. Stir in chicken broth until well mixed. Optional: Add kitchen bouquet to darken further. 8. Add chicken back in and stir to mix. Chicken should be covered in gravy, add water if necessary. 9. Allow chicken to cook 1 hour or until cooked thoroughly. 10. Serve over warm rice. It was only right that I spent Father’s Day in the kitchen prepping food for my faves—my Dad and my hubby. This twice basked potato casserole was amazing with grilled steaks and fresh veggies.
What makes this recipe so delicious is the chopped applewood bacon, freshly grated cheese and the combination of russet and Yukon gold potatoes. This one will quickly become a highly requested dish in your home. Ingredients 1 stick of butter 2 cups of milk 16 potatoes (about 2.5 lbs of each-combo of Yukon and Russet) Salt (to taste) Black Pepper (to taste) Garlic Powder (to taste) Slap Ya Mama Seasoning (to taste) Onion Powder to taste 1 cup of sour cream 1 8 oz block of sharp cheddar 1 8 oz block of mild cheddar 1 lb of applewood smoked bacon 1 bunch of green onions (chopped) Oil of choice (to rub on potatoes, I used corn oil) Directions 1. Rub clean potatoes with oil of choice and poke holes in them. 2. Sprinkle with salt and bake at 350 for 1 hour. 3. Cook bacon in skillet or oven while potatoes are baking. 4. Chop bacon into small pieces and set aside. 5. Shred cheeses by hand or use a food processor to shred. Set aside 6. Remove baked potatoes from oven and allow to cool before peeling. 7. Place peeled potatoes in a mixing bowl. 8. Place milk and butter in a bowl and melt in microwave. 9. Pour milk and butter mixture into potatoes. 10. Add sour cream, half of shredded cheeses, bacon (little over half), dry seasonings and green onions to potatoes. 11. Mix well with a spoon and then use a potato masher to mash the potatoes to a smoother consistency. 12. Spread potato mixture into a greased 9 x13 Pyrex dish. 13. Top the potatoes with the remainder of the shredded cheese and bacon. Note: In my instagram video, I used bacon bits because I added all of my cooked bacon into the potato mixture. This is totally a matter of preference. If you use bits, I’d recommend using real bacon bits and not imitation. 14. Bake uncovered for about 15 mins and covered for another 10. This was supposed to be baked ziti but the store was out of ziti! I used penne pasta instead. Click here to see the video!
Baked (Not) Ziti 1 lb of mild Italian sausage 1 lb of lean ground beef 1 diced yellow onion or ½ container of Guidry’s fresh seasoning blend 2 tbs minced garlic 3 oz of tomato paste ½ cup of red wine or red cooking wine ¼ cup of water 1 28oz can of Cento crush tomatoes 1 lb of dried ziti (I couldn’t find any, so I used Penne) Onion Powder (to taste) Garlic Powder (to taste) Black Pepper (to taste) Salt (to taste) Italian Seasoning (to taste) Fresh Parsley (chopped finely to garnish) 1 cup of Italian Blend Cheese 2 cups of Mozzarella/Provolone Mix 1 30 oz container of ricotta cheese Directions Preheat the oven to 350. 1. In a skillet, add the Italian sausage and ground beef and season with dry seasonings. 2. Once meat is browned, add the diced onions and/or seasoning blend and cook until softened. Drain excess grease. 3. Add minced garlic and cook 2-3 minutes longer. 4. Stir in crushed tomatoes and tomato paste. Add wine and water. 5. Add fresh basil and season to taste. 6. Cover the sauce and allow it to simmer. 7. In a bowl, mix ricotta cheese, Italian cheese blend and black pepper. Set aside. 8. Boil pasta according to package directions and drain. 9. Add pasta back to the pot it was boiled in and stir in a cup of sauce. Coat the pasta well. 9. In a greased, 9X12 inch pan, add half of the coated pasta in the pan. 10. Add half of the ricotta cheese mix and spread. I added the cheese in dollops. 11. Add half of the sauce on top of that and spread it with a spoon. 12. Add the remaining coated pasta and repeat this layering process (steps 10-11) in the same order. 13. Add 2 cups of mozzarella or mozzarella/provolone mix to the top of the pan. 14. Bake covered at 350 for 20 mins. 15. Remove the covering and broil on medium for about 10-12 more minutes. 16. Garnish with parsley and enjoy! These short ribs were literally falling off the bones!!! The blend of red wine (I used cab), beef broth, onions, celery and carrots made the perfect combo for these super tender and flavorful short ribs. I served mine with mashed potatoes and Parmesan roasted green beans. Check out the reel on instagram! Tip: I used a food processor to chop by carrots and onions up. I started with the onions and celery, removed them, then did the carrots since they are harder to chop. My mixture was extremely fine but it made the gravy a tad bit thicker and I snuck veggies in on my kids lol. If you want to see your veggies, chop them by hand. Braised Short Ribs 4 whole short ribs (cut in half) 2 yellow onions (chopped finely) 3 whole carrots (chopped finely) 1 head of garlic (chopped) 3 sprigs of thyme 1 Bunch of celery (hearts only, chopped finely) 1 cup of dry, red wine (I used cabernet sauvignon) 4 cups of beef broth 1 cup of flour Salt (to taste) Pepper (to taste) Rosemary (to taste) Badia Complete Seasoning (to taste) Slap Ya Mama Seasoning (to taste) Chef Paul Prudhomme Magic Seasoning Blend (to taste) Onion Powder (to taste) 6 tablespoons of olive oil Directions
If it’s not made in one pot or one pan this week, I don’t want it. 😏
Jambalaya is a Louisiana favorite. It’s often served as a served as a side dish or a meal of its own. What makes this creole-style jambalaya? I’m glad you asked. It’s the tomatoes. I love the flavor of it along with the reddish tint that it gives the rice. Also, anybody who really cooks knows that chicken thighs have all the flavors. Ingredients
1. In large, heavy bottom pot, on medium-high heat, add olive oil and seasoned chicken thighs. 2. Stir and turn chicken thighs a until brown. 3. Remove chicken and set aside. 4. Add sausage and cook thoroughly. 5. Remove and set aside. 6. In the same pot that you cooked the meats, add onions, bell peppers and celery and cook until softened. 7. Stir in garlic paste and tomato paste. 8. Add chicken broth, rice, bay leaves and thyme, tomatoes and bring to a boil. 9. Season to taste with dry seasonings. 10. Reduce heat to low-medium and allow to cook about 20 minutes or until rice is tender. (Remove the bay leaves and thyme) 11. Garnish with green onions and parsley. It’s taco Tuesday and I made fajitas on one pan. Life is good. These fajitas were delicious and so flavorful. The shrimp were my fave!! Had to make those on a separate pan, of course. I made these after work and the prep time was short and sweet!
Check out the video! Ingredients
2. Use a sheet pan and line it with parchment paper. 3. Season chicken in a large bowl with dry seasonings 4. Mix in the garlic, lime juice and olive oil. 5. Place chicken and sliced onions, jalapeños and bell peppers on pan. (Reserve some raw seasonings for shrimp) 6. Bake chicken for 20-25 mins, until fully cooked. Shrimp Fajitas 1. Season the shrimp with dry seasonings. 2. Place shrimp on a separate, lined sheet pan. 3. Place pieces of butter on each shrimp. 4. Cover in remaining raw seasonings. 5. Bake for 7 minutes or until shrimp are pink. Fill oven warmed tortilla with meats and add favorite toppings such as cheese, cilantro, pico de gallo, salsa and sour cream. Enjoy! Ingredients
3 tablespoons extra virgin olive oil 1 Yellow Onion (diced) 1 lb Boneless Skinless Chicken Breasts (cubed) 2 tbs of minced garlic Salt (to taste) Onion Powder (to taste) Poultry Seasoning (to taste) Garlic Powder (to taste) Black Pepper (to taste) Culture Creole Seasoning (to taste) Slap Ya Mama Creole Seasoning (to taste) 2.5 cups of chicken broth 1 cup of uncooked extra long grain white rice 2 10 oz bags of frozen broccoli (approximately 2.5 cups) ½ cup to 1 cup of shredded, sharp cheddar
Click the link below to see this recipe in motion! www.instagram.com/reel/CtIWn5YL2NY/?igshid=MzRlODBiNWFlZA== |
AuthorBrandy, creator of BMyCurlfriend Archives
November 2023
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