Easy and tasty recipes

Easy and tasty recipes Easy and tasty recipes

Easy Creole JambalayaIngredients1 tbsp. extra-virgin olive oil1 red bell pepper, chopped1 green bell pepper, chopped1 ye...
24/01/2023

Easy Creole Jambalaya
Ingredients
1 tbsp. extra-virgin olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 lb. ground beef
Kosher salt
Freshly ground black pepper
6 c.
1 (28-oz.) can crushed tomatoes
1 (14-oz.) can fire-roasted diced tomatoes
2 tsp. dried oregano
1 c. white rice
Shredded white cheddar, for serving
Freshly chopped parsley, for serving
Directions
SAVE TO MY RECIPES
Step 1
In a large pot over medium heat, heat oil. Add bell peppers and onion and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute. Add ground beef and season with salt and pepper. Cook until no longer pink, 7 minutes. Drain fat and return to heat.
Step 2
Add broth, crushed tomatoes, diced tomatoes, and oregano. Bring to a boil then reduce heat to a simmer. Add rice and simmer, covered, until rice is tender, about 40 minutes, adding water if necessary. Season with salt and pepper to taste.
Step 3
Garnish with cheddar and parsley before serving.

Stuffed Pepper SoupIngredients1 tbsp. extra-virgin olive oil1 red bell pepper, chopped1 green bell pepper, chopped1 yell...
24/01/2023

Stuffed Pepper Soup
Ingredients
1 tbsp. extra-virgin olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 lb. ground beef
Kosher salt
Freshly ground black pepper
6 c.
1 (28-oz.) can crushed tomatoes
1 (14-oz.) can fire-roasted diced tomatoes
2 tsp. dried oregano
1 c. white rice
Shredded white cheddar, for serving
Freshly chopped parsley, for serving
Directions
SAVE TO MY RECIPES
Step 1
In a large pot over medium heat, heat oil. Add bell peppers and onion and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute. Add ground beef and season with salt and pepper. Cook until no longer pink, 7 minutes. Drain fat and return to heat.
Step 2
Add broth, crushed tomatoes, diced tomatoes, and oregano. Bring to a boil then reduce heat to a simmer. Add rice and simmer, covered, until rice is tender, about 40 minutes, adding water if necessary. Season with salt and pepper to taste.
Step 3
Garnish with cheddar and parsley before serving.

Instant Pot Chicken Noodle SoupIngredients2 tbsp. extra-virgin olive oil1 small yellow onion, chopped2 medium carrots, p...
20/01/2023

Instant Pot Chicken Noodle Soup
Ingredients
2 tbsp. extra-virgin olive oil
1 small yellow onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 tsp. fresh thyme leaves
2 bay leaves (optional)
2 lb. boneless skinless chicken breasts (about 4)
Kosher salt
Freshly ground black pepper
4 c. low-sodium chicken broth
4 c. cold water
8 oz. egg noodles
Pinch crushed red pepper flakes (optional)
Juice of 1/4 lemon (optional)
2 tbsp. freshly chopped parsley, for garnish
Directions
SAVE TO MY RECIPES
Step 1
Turn Instant Pot to Sauté setting. Heat oil, then add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are slightly tender, 6 to 8 minutes. Add garlic and thyme and cook until fragrant, 1 minute. Add bay leaves if using, then add chicken breasts and season generously with salt and pepper. Add broth and water and close lid. Set Instant Pot to Soup setting and set timer for 7 minutes.
Step 2
When cooking is complete and air has been naturally released from Instant Pot, carefully remove lid and use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred chicken, then return chicken to pot. Remove bay leaves and add egg noodles. Return Instant Pot to Sauté setting and cook, uncovered, until noodles are cooked through, 4 to 6 minutes.
Step 3
Turn off Instant Pot and stir in pepper flakes and lemon juice if using. Ladle into bowls and top with parsley and more black pepper before serving.

Tex-Mex MeatballsIngredients1 1/2 lb. ground beef2 c. shredded Mexican cheese blend, divided1/2 c. panko bread crumbs2 t...
18/01/2023

Tex-Mex Meatballs
Ingredients
1 1/2 lb. ground beef
2 c. shredded Mexican cheese blend, divided
1/2 c. panko bread crumbs
2 tbsp. freshly chopped parsley, plus more for garnish
2 cloves garlic, minced
1 jalapeño, finely chopped
1 large egg
1 tsp. ground cumin
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
1/2 large onion, chopped
1 (15-oz.) can crushed tomatoes
2 tbsp. chopped chipotle chiles in adobo sauce
Directions
SAVE TO MY RECIPES
Step 1
In a medium bowl, combine ground beef, 1 cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin and season with salt and pepper. Mix until combined, then form into meatballs.
Step 2
In a large skillet over medium-high heat, heat oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate.
Step 3
Add onion to skillet and cook, stirring, until soft, 5 minutes. Stir in crushed tomatoes and chipotle in adobo and bring mixture to a boil. Reduce heat to medium-low and return meatballs to skillet. Cover and simmer until meatballs are cooked through, about 10 minutes.
Step 4
Top with remaining 1 cup cheese, then cover with lid to let melt, about 2 minutes.
Step 5
Garnish with parsley before serving.

Slow-Cooker Chicken PozoleIngredients4 c. low-sodium chicken broth3 boneless skinless chicken breasts2 poblano peppers, ...
15/01/2023

Slow-Cooker Chicken Pozole
Ingredients
4 c. low-sodium chicken broth
3 boneless skinless chicken breasts
2 poblano peppers, chopped
1 white onion, chopped
2 cloves garlic, minced
1 tbsp. cumin
1 tbsp. oregano
2 tsp. chili powder
2 tsp. kosher salt
Freshly ground black pepper
2 (15-oz) cans hominy, drained and rinsed
Thinly sliced radishes, for garnish
Sliced green cabbage, for garnish
Fresh cilantro, for garnish
Directions
SAVE TO MY RECIPES
Step 1
Place all ingredients except hominy and garnishes into the slow cooker. Cook on low for 6 to 8 hours, until the chicken is tender and cooked through.
Step 2
Take chicken out of slow cooker and shred with two forks. Return to the slow cooker along with the hominy and cook for another 30 minutes.
Step 3
Serve soup into bowls and garnish with radish, cabbage and cilantro.

Air Fryer ChimichangaIngredients1 tbsp. extra-virgin olive oil1 small yellow onion, chopped2 cloves garlic, minced1 tsp....
14/01/2023

Air Fryer Chimichanga
Ingredients
1 tbsp. extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
3/4 c. salsa
4 c. shredded cooked chicken
Kosher salt
Freshly ground black pepper
1 (15-oz.) can refried beans
8 large flour tortillas
1 c. shredded cheddar
1 c. shredded pepper jack
1/2 c. sour cream, plus more for serving
Olive oil cooking spray
Hot sauce and guacamole, for serving
Directions
SAVE TO MY RECIPES
Step 1
In a medium skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic, chili powder, cumin, and garlic powder. Cook, stirring, until fragrant, about 1 minute. Add salsa and bring to a simmer, then add chicken and toss to coat; season with salt and black pepper. Remove from heat.
Step 2
Spread about 1/4 cup beans in center of tortillas, then sprinkle with both cheeses. Top with about 1⁄2 c. chicken mixture and sour cream. Roll into a burrito by folding top and bottom of tortilla into center, then fold right side over filling, tucking and tightly rolling to seal. Transfer to a plate seam side down.
Step 3
Working in batches, in an air-fryer basket, arrange burritos seam side down; spray with cooking spray. Cook at 400° for 5 minutes, then turn, spray with more cooking spray, and cook 5 minutes more.
Step 4
Divide chimichangas among plates. Drizzle with hot sauce and sour cream. Serve with guacamole alongside.

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