BROCCOLI CHEDDAR BAKED POTATOES

They may not be the most beautiful in the world (I won't even say what my girlfriend is), but who cares? We talked about CHEESE SAUCE. A very easy cheese sauce, full of broccoli (so you can feel good about yourself) is poured over a crispy baked potato. This Broccoli Roasted Potato is, IMHO, the perfect half-way point between soothing food and good food for you. I like to compromise.

This is another recipe "base" that you can customize to fit your wallet and taste. This original version is so good that it makes my legs shake, but if you want to add more, you can always do something like a slice of meat or grilled chicken, jalapenos or sriracha if you like spicy, or maybe something as simple as sliced ​​green onions. Empty the refrigerator and use the remaining ingredients as a topping. Anything good on a baked potato that is loaded may also be good for this, so it might give you a place to start experimenting.

Oh, and FYI, they heat it very well in the microwave. I just heated one for the second breakfast and it was AWESOME. ("Second Breakfast" is for early birds what "fourth food" is for you night owls.

• TOTAL COST: $6.72 recipe / $1.68 serving
• PREP TIME: 10 mins
• COOK TIME: 1 hr
• TOTAL TIME: 1 hr 10 mins
• SERVINGS: 4

INGREDIENTS

BAKED POTATOES

• 4 russet potatoes (2 lb. total) ($2.99)
• 1 Tbsp olive oil ($0.16)
• Salt ($0.02)

BROCCOLI CHEESE SAUCE

• 1/2 lb frozen broccoli florets ($0.85)
• 3 Tbsp butter ($0.23)
• 3 Tbsp all-purpose flour ($0.03)
• 3 cups whole milk ($0.93)
• 1/2 tsp salt ($0.03)
• 1/4 tsp garlic powder ($0.02)
• 6 oz medium cheddar, shredded ($1.46)

INSTRUCTIONS

1. Preheat the oven to 400ºF. Take the broccoli out of the freezer and allow it to thaw as the potatoes bake. Once thawed, roughly chop the broccoli into small pieces and then set aside until ready to use.
2. Wash the potatoes well, then dry with paper towel or a clean dish towel. Use a fork to prick several holes in the skin of each potato. Pour the olive oil into a small dish, then use your hands to coat each potato in oil. Place the oil coated potatoes on a baking sheet, and season generously with salt. Bake the potatoes for 45-60 minutes, or until tender all the way through.
3. Towards the end of the baking time, begin to prepare the cheese sauce. Add the butter and flour to a medium sauce pot, then place the pot over a medium flame. Whisk the butter and flour together as they melt. Allow the mixture to begin to bubble and foam, whisking continuously. Continue to cook for one minute to remove the raw flour flavor, but do not let the flour begin to brown.
4. Whisk the milk into the butter and flour mixture. Bring the milk up to a simmer, whisking frequently. When it reaches a simmer, it will thicken. Once thick enough to coat a spoon, turn the heat down to the lowest setting. Season the white sauce with the salt and garlic powder.
5. Add a handful of the shredded cheddar to the sauce at a time, whisking until it has fully melted before adding the next handful. Once all of the cheddar has been melted into the sauce, stir in the chopped broccoli. Leave the sauce over a low flame, stirring occasionally, to keep it warm.
6. When the potatoes are finished baking, carefully slice them open. Use a fork to slightly mash the insides of the potatoes. When ready to serve, place each potato on a plate and ladle the broccoli cheese sauce over each potato. Garnish with extra shredded cheddar, if desired.

ABSOLUTE BEST EVER CREAMY BEEF AND SHELLS

I can't even begin to tell you how much pasta I eat might be 13 times different.

First, I have to tell you that there is no coating involved here.

Not. This is definitely a direct pan type dinner. Just take your garage and dig it.

All those cream sauces. All the pasta, just collecting the cream. And perfect ground beef, once again, absorbs every last drop of that gentle heavenly goodness.

Ugh, I can't even talk about this anymore because now I have to make this for dinner. Again. For the 14th time.

yield: 4 SERVINGS

prep time: 15 MINUTES

cook time: 25 MINUTES

total time: 40 MINUTES

INGREDIENTS:

• 8 ounces medium pasta shells
• 1 tablespoon olive oil
• 1 pound ground beef
• 1/2 medium sweet onion, diced
• 2 cloves garlic, minced
• 1 1/2 teaspoons Italian seasoning
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• 1 (15-ounce) can tomato sauce
• 3/4 cup heavy cream
• Kosher salt and freshly ground black pepper, to taste
• 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

INSTRUCTIONS:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
3. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
4. Whisk in flour until lightly browned, about 1 minute.
5. Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
6. Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.
7. Serve immediately.

AMAZING CAJUN CHICKEN PASTA

Honestly I have not been to Chile in about 10 years, but this place really holds good memories for me. I came here with my family on many occasions and I might have my first real date here. Not kidding.

Hey, when you are 16 years old, Chile is the best date night you will get. And I won't mind on Friday night now. After all, have you ever seen their onions bloom?

But this cajun pasta always has my heart and soul. The creamy alfredo sauce that just melts right in your mouth, comes with a spicy kick of cajun chicken topped with fresh tomato slices and freshly shredded Parmesan cheese.

The combination of flavors is perfect, and you can make it at home in 30 minutes or less. That way you can date the night with the same quality restaurant at home, sweat, watch Netflix. Finished.

yield: 4 SERVINGS

prep time: 10 MINUTES

cook time: 20 MINUTES

total time: 30 MINUTES

INGREDIENTS:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1 tablespoon cajun seasoning
• 8 ounces penne pasta
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream, or more, to taste
• 1/2 teaspoon lemon zest
• 1/4 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 2 Roma tomatoes, diced
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS:

1. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.
2. Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.
3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
4. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
5. Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
6. Stir in pasta and gently toss to combine.
7. Serve immediately with chicken, garnished with tomatoes and parsley, if desired.

DOUBLE CRUNCH HONEY GARLIC CHICKEN BREASTS

They must. The original pork version of this recipe for Double Crunch Honey Garlic Pig Chops was posted a year ago this week.

It quickly developed into the most popular recipe on Rock Recipes with more than 117,000 views to date. (2017 update: now several million times!)

This is one of the most commented on and probably the most talked about about recipes that I have posted too. And for a very good reason.

It seems that everyone who tries to love them and makes it repeatedly.

prep time: 15 MINUTES

cook time: 15 MINUTES

total time: 30 MINUTES

Ingredients

• 4 large boneless skinless chicken breasts
• 2 cups flour
• 4 tsp salt
• 4 tsp black pepper
• 3 tbsp ground ginger
• 1 tbsp freshly ground nutmeg
• 2 tsp ground thyme
• 2 tsp ground sage
• 2 tbsp paprika
• 1 tsp cayenne pepper
• 4 eggs
• 8 tbsp water
• 2 tbsp olive oil
• 3-4 cloves minced garlic
• 1 cup honey
• 1/4 cup soy sauce, low sodium soy sauce is best
• 1 tsp ground black pepper
• canola oil for frying

Instructions

1. Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
2. Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe so divide the batch and store 1/2 in a Ziploc bag in the freezer. I always like to make enough for next time...and there's always a next time with this recipe.
3. Make an egg wash by whisking together the eggs and water.
4. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
5. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
6. Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
7. To make the Honey Garlic Sauce:
8. In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
9. Add the honey, soy sauce and black pepper.
10. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

TO MAKE THE OVEN BAKED VERSION

1. Follow the recipe exactly as for the fried version but while you are preparing the chicken, heat a baking sheet in a 425F degree oven. Preheating the pan does 2 things; it prevents the chicken from sticking to the pan and it ensures that the heat from the oven starts going directly into the crust on the chicken to make sure it becomes crispy.
2. Dip all your chicken pieces and coat as instructed. As you finish individual pieces, lay them out on a lightly floured cutting board while you finish getting them all ready.
3. When the pieces are all ready, take the hot pan from the oven and lightly oil the bottom of the baking pan with canola oil or other vegetable oil. Use only enough to coat the bottom of the pan.
4. Working as quickly as possible, transfer the chicken pieces to the oiled pan. Do not crowd the pieces together. They should NOT touch each other or they will steam and not get crispy. Leave at least an inch of space between all pieces.
5. Lightly spray the tops of the chicken pieces with vegetable oil. I recommend that you have a spray bottle filled with canola oil to use in any oven fried recipe for chicken, including this one. A simple pump bottle will do. Spraying the tops helps them start to get crispy in the hot oven too.
6. Maintain the heat at 425 degrees F and place baking sheet in the oven. I use the second lowest rack in my oven.
7. Bake for 15 minutes without opening the door! Take the pan out of the oven and flip all of the chicken pieces over.
8. Return to the oven for another 10-15 minutes until the chicken pieces brown nicely and become crispy. Again don't open the door, maintaining a hot oven is important for this method.
9. Dip the baked pieces in the sauce as usual and serve immediately.

Amazing Broccoli and Cheddar Twice Baked Potatoes

Easy and delicious recipes for Broccoli and Cheddar Baked Potatoes! This super easy potato is filled with grated cheese and broccoli! Side dishes are so delicious and simple!

You can try to resist the temptation of soothing food throughout the year ... or, you can be like me, and just lean on it. I choose lean. Twice baked broccoli and cheddar are just waiting for your hug. In addition to making you drool, these babies will definitely satisfy the desire to crave good food.

Recognition: My first twice baked broccoli and cheddar potatoes came from Wendy (drive-thru). Have you ever had it? Actually ... they might be broccoli and cheddar baked potatoes. I do not remember. In essence, they are pretty good, but my version is 1,000,000 times better!

courses dinner

cuisine american

prep 20 mins

cook 1 hour 30 mins

total 1 hour 50 mins

yield 8 twice-baked potatoes

Ingredients

• 4 medium russet potatoes, washed well and dried
• 1 teaspoon olive oil
• 3 and 1/2 tablespoons salted butter, very soft
• 1/2 cup non-fat Greek yogurt
• 1/4 cup buttermilk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 teaspoon chives
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried onion flakes
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon paprika
• 1 and 1/2 cups cooked broccoli, chopped, divided
• 2 cups cheddar cheese, shredded, divided

Instructions

1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
2. Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
3. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!

Notes

You may use sour cream in place of the Greek yogurt. You may use almost any other cheese in place of the cheddar.

EASY BUFFALO CHICKEN WRAPS

When I think of buffalo, the first thing that comes to my mind is the buffalo wing, but today we made something much better. This buffalo chicken wrap has all the delicious flavors of buffalo wings without all the extra fat and calories.

Everything is made in less than 5 minutes thanks to my best friend chicken rotisserie. If you don't have rotisserie chicken, you can also use pre-cooked chicken or make my stove roast chicken or fast shredded chicken recipe.

To make the wrapper, simply mix the shredded chicken cooked with buffalo sauce. You can use buffalo sauce from a jar or combine hot sauce with melted butter.

Next, all the mixture into a soft flour tortilla and topped with grated lettuce and ranch or blue cheese sauce. You can also add thin slices of tomatoes and onions if you like.

• Prep Time 5 minutes
• Total Time 5 minutes
• Servings 4
• Calories 263 kcal
• Author Layla

Ingredients

• 2 cup cooked chicken shredded or chopped (rotisserie, shredded, or grilled)
• 1/2 cup buffalo sauce or 1/3 cup hot sauce + 2 tablespoons melted butter
• 1 cup shredded lettuce
• 1/4 cup ranch or blue cheese dressing
• 4 medium flour tortillas
• Optional fillings: tomato onion, shredded cheese
• Get Ingredients Powered by Chicory

Instructions

1. In a large bowl, combine the cooked chicken and buffalo sauce until the chicken is fully coated with the sauce.
2. Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, and ranch dressing. Fold in the sides of the tortilla and roll the wrap burrito-style. Enjoy warm or cold!

The Most Amazing Baked Spaghetti and Meatballs

Spaghetti & Meatballs are perfect family friendly food. Spaghetti Meatballs & Meatballs are cooked in one pan, filled with lots of cheese, and baked until hot, bubbling, and melting ooey gooey! Spaghetti Meatballs & Meatballs take Spaghetti and Meatballs from ordinary to extraordinary!

Is your afternoon busy taking kids to soccer practice or sports or other lessons? This food is perfect for a busy afternoon. Make a meal in the morning, and when you get home, just put in a hot oven and bake for 30 minutes as long as you make a quick salad. Voila, a hot, satisfying, comfortable meal on the table.

I have lived in our small home away from home condos for the past few weeks, and are happy every minute to meet our oldest daughter and family every day! But unfortunately, all things are good, it must end. A few nights before returning home, our grandchildren had to stay once more with Mama and Papa. Because we will pack and leave in a few days, I think I need to use some of the food I have in the condo.

A short trip to the store for one liter of last milk, a piece of rustic bread, and a salad bag (I know, I know, but I don't want the rest of the product), and I have everything needed to make fast and easy dinners on the table we all enjoy!

Ingredients

• Meatballs (I used about 1½ doz homemade meatballs) **Meatballs were fully cooked
• 24 oz jar marinara sauce (I used San Marzano Sauce)
• ½ yellow onion (diced)
• 3 cloves garlic (crushed)
• 1 tsp Italian seasoning
• 2 TBSP olive oil
• ¾ # spaghetti noodles
• 1-2 cups grated cheese (I used half colby-jack, half mozzarella)
• ½ cup grated parmesan

Instructions

1. In large cast iron skillet, sauté onions in olive oil over med/low heat. Add in garlic and continue sautéing until onions are tender.
2. Add cooked meatballs.
3. Add marinara sauce and tsp Italian seasoning.
4. Heat over med/low heat for about 20-30 minutes.
5. In separate large pot, cook spaghetti noodles according to package directions (under cook by 2 minutes).
6. With large slotted spoon, scoop meatballs from sauce and set aside.
7. Scoop cooked spaghetti (with large slotted spoon) into marinara sauce. Add in about ½ cup pasta cooking water. Gently stir until pasta is fully coated with sauce.
8. Add cooked meatballs to top of spaghetti.
9. Top with grated cheese & parmesan cheese.
10. Bake at 350* for approx 20-30 minutes or until hot and bubbly and cheese is melted.