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Pizza Grilled Cheese

 

Ingredients for Pizza Grilled Cheese

  • ½ cup unsalted butter, very soft
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon dried Italian seasoning
  • 8 slices white bread (or your favorite bread)
  • 12 slices mozzarella cheese
  • 6 ounces pepperoni
  • Optional additions:
    • ¼ cup marinara sauce (for dipping)
    • Sliced mushrooms, olives, or bell peppers (for extra toppings)

    • Step-by-Step Instructions

      Step 1: Prepare the Garlic Butter

      1. In a small bowl, mix the softened butter, grated Parmesan cheese, garlic powder, and Italian seasoning until well combined.

      Step 2: Assemble the Sandwiches

      1. Spread a thin layer of the garlic butter mixture on one side of each slice of bread.
      2. On the unbuttered side of 4 slices, layer 1-2 slices of mozzarella cheese, a few slices of pepperoni, and another slice of mozzarella. Add any optional toppings if desired.
      3. Top with the remaining slices of bread, buttered side facing out.

      4. Step 3: Cook the Sandwiches

        1. Heat a large skillet or griddle over medium heat.
        2. Place the sandwiches in the skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted. Press down gently with a spatula to help the sandwiches cook evenly.

        Step 4: Serve and Enjoy

        1. Remove the sandwiches from the skillet and let them cool for a minute before slicing.

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Slow Cooker Chicken with Stuffing                                                            Ingredients 

  • 4 boneless, skinless chicken breasts
  • Salt & pepper , to taste
  • ½ cup no-sodium chicken broth
  • 1 (10.75 oz) can cream of mushroom soup
  • 1 (6 oz) box stuffing mix
  • ¼ cup water
 

Step-by-Step Instructions

1. Season the Chicken

Place the chicken breasts in the bottom of your slow cooker. Season generously with salt and pepper on both sides.

 

2. Add the Broth and Soup

Pour the no-sodium chicken broth over the chicken, then spoon the cream of mushroom soup evenly on top. Don’t worry about mixing—just let the flavors meld together naturally during cooking.

 

3. Prepare the Stuffing

In a medium bowl, combine the stuffing mix and ¼ cup water according to the package instructions. Sprinkle the prepared stuffing evenly over the top of the chicken and soup mixture. Press down lightly to ensure it stays in place.

 

Pro Tip: If using larger chicken breasts, cut them in half to ensure even cooking.

 

4. Cook on Low

Cover the slow cooker and cook on LOW for 6–8 hours or on HIGH for 3–4 hours , until the chicken is tender, fully cooked through, and the stuffing has absorbed the juices.

 

5. Serve and Enjoy

Once done, carefully remove the chicken from the slow cooker and slice or shred as desired. Spoon the creamy stuffing mixture over the top, or serve it alongside rice, mashed potatoes, or steamed vegetables for a complete meal.

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Crock-Pot Chicken Teriyaki

  • 1 lb diced chicken
  • 1 cup chicken broth
  • ½ cup teriyaki sauce
For a more comprehensive recipe, consider the following:
 
Ingredients
  • 650g skinless, boneless chicken breasts, cut into chunks
  • 1 tbsp sesame, vegetable, or sunflower oil
  • 2 cloves garlic, peeled and crushed
  • 1 tsp ginger puree
     
 
Teriyaki Sauce
  • 2 tsp cornflour
  • 100 ml soy sauce
  • 50 ml water
  • 3 tbsp honey
  • 2 tbsp white wine vinegar
  • ½ tsp garlic powder
  • 1 tsp ginger puree
  • ½ tsp dried chili flakes (optional)
  • Sesame seeds and sliced scallions for garnish
     
 
Instructions
  1. Heat oil in a pan, add chicken, and cook until lightly browned.
     
  2. Add garlic and ginger, and cook for another minute.
     
  3. Combine all teriyaki sauce ingredients in a separate bowl.
     
  4. Pour the sauce over the chicken and bring to a simmer, stirring until the sauce thickens.
     
  5. If using a slow cooker, combine all ingredients and cook on low for 3-4 hours or until chicken is cooked through.
     
  6. Serve over rice and garnish with sesame seeds and sliced scallions

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Taco Stuffed Shells

For the Shells:

  • 16 jumbo pasta shells (any brand will do)
 

For the Taco Filling:

  • 1 lb ground beef (or turkey for a leaner option)
  • 1 tbsp olive oil
  • 1 small onion , finely chopped
  • 1 bell pepper , diced (optional, for extra crunch)
  • 1 packet taco seasoning (homemade or store-bought)
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream (or Greek yogurt for a healthier twist)
 

Optional Toppings:

  • Fresh salsa or pico de gallo
  • Chopped lettuce
  • Diced tomatoes
  • Avocado slices or guacamole
  • Crushed tortilla chips (for added crunch)
  • Fresh cilantro , chopped
 

Step-by-Step Instructions

1. Cook the Pasta Shells

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside.

 

Pro Tip: Lightly grease the cooked shells with a little olive oil to prevent sticking.

 

2. Prepare the Taco Filling

In a large skillet over medium-high heat, add the olive oil. Once hot, cook the ground beef, breaking it apart with a spoon until browned and fully cooked through. Stir in the chopped onion and bell pepper (if using) and sauté for 3–4 minutes , or until softened.

 

Add the taco seasoning and stir well, ensuring the beef is evenly coated. Cook for an additional 2 minutes , then remove from heat and let it cool slightly.

 

3. Assemble the Shells

In a mixing bowl, combine the cooled taco filling with half of the shredded cheddar cheese and the sour cream. Mix until everything is evenly combined.

 

Spoon the taco mixture generously into each cooked shell, filling them to the brim. Place the stuffed shells seam-side down in a greased 9x13-inch baking dish.

 

4. Top with Cheese

Sprinkle the remaining shredded cheddar cheese evenly over the tops of the stuffed shells.

 

5. Bake Until Golden

Preheat your oven to 375°F (190°C) . Cover the baking dish with foil and bake for 20 minutes , or until the shells are heated through and the cheese is melted.

 

Remove the foil during the last 5 minutes of baking to allow the cheese to brown slightly and develop a golden crust.

 

6. Serve and Enjoy

Let the shells cool for a few minutes before serving. Top each one with your favorite taco-inspired toppings—salsa, lettuce, tomatoes, avocado, or crushed tortilla chips—and garnish with fresh cilantro if desired.

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Best Lasagna

Ingredients

Bolognese Sauce

  • 4 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 whole cloves garlic, minced
  • 2 lb (32 oz/900 g) ground beef (80/20)
  • 1 can (6 tablespoons/6 oz/170 g) tomato paste
  • 2 large tins crushed tomatoes (56 oz/ 1600 g)
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt

Ricotta Cheese Filling

  • 3 cups (24 oz/ 675 g) Ricotta Cheese
  • 2 large eggs
  • 3 tablespoons minced fresh parsley
  • 4 cloves garlic, crushed
  • 1 teaspoon salt
  • ½ teaspoon freshly crackers black pepper
  • 1 recipe 2 Ingredient Homemade Pasta
  • 4 ¼ cups (12 ¾ oz/361 g) shredded mozzarella cheese

Instructions

To Make the Bolognese Sauce

  • Place a large saucepan on medium-low heat and add the olive oil. Once it has heated up, saute the onions until softened and light in color, about 8 minutes. Add the garlic and saute for another 2 minutes.
  • Add in the beef and allow to fry and brown without moving it too much. Stir every few minutes to continue to brown all over.
  • Add in tomato paste and "cook it" into the beef, stirring every few seconds, for about 2 minutes, until you start to see some rich brown caramelized bits sticking to the bottom of the pan. (This step lets the paste completely coat the beef and makes an extra-rich tomato sauce. It’s my Chef’s secret.)
  • Add the canned tomatoes and sugar and bring to a simmer. Turn to low, cover, and let the sauce cook very gently for 45 - 60 minutes, stirring occasionally. (Chef's note: rinse the tomato tins out with water to get all the tomato and to thin out the sauce a little. Remove from the heat and stir in the salt and pepper.)
  • Once cool enough to handle, measure out the sauce. You should have 8 cups. If it is less, add a bit of water to get the correct amount, then taste and adjust the seasoning as needed.
  • Use immediately or allow to cool down completely before storing in the fridge for up to 3 days. (For longer storage, freeze for up to 2 months. Defrost in the refrigerator overnight.)

To Make the Ricotta Cheese Filling

  • Make double the recipe of my homemade ricotta or use the same suggested amount of store-bought ricotta.
  • In a medium bowl, mix the ricotta cheese, eggs, parsley, garlic, salt, and pepper until combined. Place in the fridge until needed.

To Make the Lasagna Noodles

  • Divide the Homemade Pasta Dough into 6 equal portions. Working with one portion of dough at a time (and keeping the rest covered to prevent drying,) flatten it a bit in your hands, then pat with some flour.
  • Using the roller attachment for a pasta maker, pass it through the lowest setting and then gradually through thinner settings until level 5. Use flour as needed to keep the dough from sticking.
  • Cut the rolled-out dough into two 12x4-inch (30x10 cm) strips. Trim sheets as needed.
  • Lay the noodles on a lightly floured baking sheet while you roll out the rest of the dough. You can stack the dough on top of each other with a bit of flour between the layers to prevent sticking. Don’t roll the pasta too far in advance, or the sheets can stick together.

Assembling the Lasagna

  • Preheat the oven to 375°F (190°C.)
  • Spread 1 cup of sauce on the bottom of a 9x13-inch baking dish. Lay 2 lasagna noodle sheets on top of the sauce. Spread 1¾ cups sauce over the pasta, dollop ⅓ of the ricotta mixture, and sprinkle with ½ cup of mozzarella cheese.
  • Repeat this (pasta sheet, sauce, and cheeses) to create 3 more layers, then top with the final sheet of pasta. Spread with the remaining 1¾ cups of sauce and the remaining 2 cups mozzarella cheese.
  • Cover with foil and bake for 25 minutes, then remove the foil and continue baking for another 20 minutes until golden brown on top.
  • Let rest for 15 minutes before serving. Store the cooled leftovers covered in the fridge for up to 3 days. It also can be frozen for up to 6 weeks.
 
 
 

 

 

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