Stuffed Cabbage Casserole

This Stuffed Cabbage Casserole dish that takes all the delicious flavors of traditional stuffed cabbage rolls and transforms them into an easy-to-make casserole. It layers tender cabbage with a savory mixture of ground beef, rice, and tomato sauce, creating a warm, satisfying meal that’s perfect for family dinners or potlucks. It is baked until bubbly and golden, allowing the flavors to meld together beautifully without the fuss of rolling individual cabbage leaves. Whether you’re looking for a comforting dinner or a make-ahead meal, Stuffed Cabbage Casserole is a delicious and convenient option to bring the classic taste of stuffed cabbage to your table without the effort and it has all the great flavors. Ingredients: 1 pound ground beef (or a mix of ground beef and pork) 1 small onion, finely chopped 2 cloves garlic, minced 1 can (15 ounces) tomato sauce 1 can (14.5 ounces) diced tomatoes, undrained 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme 1 teaspoon paprika Salt and freshly ground black pepper to taste 1 cup cooked rice 1 medium head of cabbage, chopped 1 cup shredded mozzarella or cheddar cheese (optional) Instructions: Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside. Cook the Beef Mixture: In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent. Drain any excess fat. Prepare the Filling: Stir in the tomato sauce, diced tomatoes with their juices, Worcestershire sauce, dried thyme, paprika, salt, and pepper. Simmer for 5 minutes to allow the flavors to meld. Remove from heat and stir in the cooked rice. Assemble the Casserole: Spread half of the chopped cabbage evenly in the bottom of the prepared baking dish. Pour the beef and rice mixture over the cabbage, spreading it out evenly. Top with the remaining cabbage. Bake the Casserole: Cover the casserole with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil, sprinkle with shredded cheese if using, and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly and the cabbage is tender. Serving Suggestions: Allow the casserole to cool slightly before serving. Serve warm, garnished with fresh herbs if desired. Stuffed Cabbage Casserole is a delicious, comforting and is perfect for cozy dinners, offering a hearty and satisfying meal that is sure to be a family favorite.

FRENCH ONION MEATLOAF

This is a simple recipe for Crockpot French Onion Meatloaf, a great new twist on traditional meatloaf using French onion soup mix for the rich, savory flavor. The slow cooker helps the meatloaf stays juicy, tender and yummy. Ingredients: 1 lb ground beef (80/20 or leaner) 1 lb ground pork (optional, or you can use 2 lbs beef) 2 packet French onion soup mix (about 1 oz) 1/2 cup breadcrumbs 1/4 cup milk 1 large egg 1 tablespoon Worcestershire sauce 1/3 cup shredded mozzarella or Swiss cheese (optional) 1 tablespoon fresh parsley (optional) 1/2 teaspoon black pepper 1/4 teaspoon garlic powder 1/2 cup ketchup (for topping) 1/4 cup beef broth (optional for moisture) Instructions: Prepare the Meatloaf Mixture: In a large bowl, combine the ground beef, ground pork (if using), French onion soup mix, breadcrumbs, milk, egg, Worcestershire sauce, cheese, parsley, black pepper, and garlic powder. Use your hands to gently mix the ingredients until well-combined, but don’t overwork the meat, as this can make the meatloaf tough. Shape the Meatloaf: Form the mixture into a loaf shape that will fit in your crockpot. You can do this directly in the crockpot or shape it on a cutting board and then transfer it to the slow cooker. Add Liquid (Optional): If you want the meatloaf to stay extra moist, pour the beef broth around the sides of the meatloaf (not directly over the top). Cook the Meatloaf: Cover and cook on LOW for7-9 hours or HIGH for 4-5 hours. Make sure the internal temperature reaches 160°F (70°C) to ensure it’s fully cooked. About 30 minutes before it’s done, spread the ketchup over the top for a glaze. Let it Rest: Once the meatloaf is cooked, carefully remove it from the crockpot and let it rest for 10 minutes before slicing. This allows the juices to redistribute, making the meatloaf easier to slice and juicier. Serving Suggestions: Slice and serve with mashed potatoes, roasted vegetables, or a side salad. Recipie from: https://dianaluis.com/2024/10/23/crockpot-french-onion-meatloaf/

Longhorn Steakhouse’s Parmesan Crusted Chicken

This is a delicious copycat recipe of Longhorn Steakhouse’s famous Parmesan Crusted Chicken! The dish is packed with flavor, juicy, seasoned chicken topped with a melted blend of cheeses and a crispy, golden Parmesan crust. It’s the perfect combination of savory and creamy, ideal for a special dinner or a comforting meal at home. Ingredients: For the Chicken: 4 boneless, skinless chicken breasts 1 tbsp olive oil Salt and pepper, to taste 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika For the Parmesan Crust: ½ cup shredded Parmesan cheese ¼ cup shredded provolone cheese ¼ cup Panko breadcrumbs 2 tbsp butter, melted 1 tsp garlic powder 1 tsp dried parsley For the Ranch Spread: ¼ cup ranch dressing 2 tbsp grated Parmesan cheese 1 tsp minced garlic (optional) Instructions: 1. Prepare the Chicken: Preheat the oven to 400°F (200°C). Pound the chicken breasts to even thickness using a meat mallet (about ½ inch thick). Season both sides of the chicken with olive oil, salt, pepper, garlic powder, onion powder, and paprika. Heat a skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown but not fully cooked through. 2. Prepare the Parmesan Crust: In a small bowl, mix together the Parmesan cheese, provolone cheese, Panko breadcrumbs, melted butter, garlic powder, and dried parsley. 3. Prepare the Ranch Spread: In another small bowl, combine the ranch dressing, grated Parmesan cheese, and minced garlic (optional). Set aside. 4. Assemble and Bake: Place the seared chicken breasts on a baking sheet. Spread a thin layer of the ranch mixture over the top of each chicken breast. Press the Parmesan crust mixture on top of the ranch spread. Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C) and the Parmesan crust is golden and crispy. 5. Serve: Serve the Parmesan Crusted Chicken with your favorite sides like mashed potatoes, steamed vegetables, or a fresh salad. From:https://dianaluis.com/2024/10/23/longhorn-steakhouses-parmesan-crusted-chicken/

PEAR ZUCCHINI BREAD

Pear Zucchini Bread is a moist and flavorful twist on the classic zucchini bread, blending the subtle sweetness of ripe pears with the earthy goodness of grated zucchini. This delightful bread is perfect for breakfast, a snack, or even dessert, offering a balance of wholesome ingredients with a touch of indulgence. The pears add natural sweetness and a hint of fruitiness, while the zucchini keeps the bread tender and moist. Spiced with cinnamon and nutmeg, this bread is a warm, comforting treat that’s perfect for enjoying with a cup of tea or coffee. Whether you’re looking to use up extra zucchini or simply want to try something new, Pear Zucchini Bread is a delicious and easy-to-make option. Ingredients: 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup granulated sugar 1/2 cup brown sugar, packed 1/2 cup vegetable oil 2 large eggs 1 teaspoon vanilla extract 1 cup grated zucchini (about 1 medium zucchini) 1 cup peeled and finely chopped ripe pears (about 1-2 pears) 1/2 cup chopped walnuts or pecans (optional) Instructions: Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. Mix Wet Ingredients: In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, then stir in the vanilla extract until well combined. Incorporate Zucchini and Pears: Gently fold in the grated zucchini and chopped pears into the wet mixture. Combine with Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. If using, fold in the chopped walnuts or pecans. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy! Pear Zucchini Bread is a delightful way to enjoy the flavors of late summer and early fall. The combination of sweet pears and fresh zucchini makes this bread incredibly moist and flavorful, while the warm spices add a comforting touch. Serve it plain, or with a smear of butter or cream cheese for an extra treat. This bread is a wonderful addition to any meal or snack time!

RECIPIE OF THE DAY - Egg Roll Bowl

Prep Time: 10 min Cook Time: 20 mins Total Time: 30 mins Servings: 4 Ingredients 1 pound bulk pork sausage 1 (16 ounce) package coleslaw mix ¼ cup soy sauce ¼ cup toasted sesame oil 1 tablespoon grated ginger 1 clove garlic, minced 1 tablespoon lemon zest 1 teaspoon chopped fresh cilantro Directions Gather all ingredients. Cook and stir sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain excess grease. Stir coleslaw mix, soy sauce, sesame oil, ginger, and garlic into the skillet. Cook until coleslaw softens, about 8 minutes. Stir in lemon zest and cilantro; cook until the flavors combine, about 2 minutes. Nutrition Facts (per serving) 509 Calories 41g Fat 17g Carbs 18g Protein