Cheese Potato Bread in a Frying Pan

 

Cheese Potato Bread 

Ingredients:

For the dough:

• 2 medium potatoes, boiled and mashed (about 1 cup)
• 1 cup all-purpose flour (plus extra for dusting)
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tbsp melted butter or oil
• 2 tbsp milk (if needed for consistency)

For the filling:

• 1 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
• 1 green onion, finely chopped (optional)
• 1/2 tsp black pepper
• 1/4 tsp garlic powder (optional for extra flavor)

For cooking:

• 1 tbsp oil or butter (for frying)

Instructions:

1. Prepare the dough:

   • In a bowl, combine mashed potatoes, flour, salt, baking powder, and melted butter.
   • Mix until a soft dough forms. If the dough feels too dry, add a little milk, 1 tablespoon at a time.
   • Knead lightly until smooth, then cover and let it rest for 10 minutes.

2. Prepare the filling:

   • In a separate bowl, mix shredded cheese, green onion, black pepper, and garlic powder.
   • Set aside.

3. Assemble the bread:

   • Divide the dough into 2 equal portions.
   • Roll each portion into a small disc on a floured surface (about 1/4 inch thick).
   • Place the cheese filling in the center of one disc, leaving space at the edges.
   • Cover with the second disc and press the edges to seal.
   • Gently flatten the stuffed dough to spread the filling evenly.

4. Cook the bread:

   • Heat oil or butter in a non-stick frying pan over medium-low heat.
   • Carefully place the stuffed dough in the pan and cook for 4-5 minutes on one side until golden brown.
   • Flip and cook for another 4-5 minutes until both sides are crispy and golden.
   • If needed, cover the pan to ensure the bread cooks through without burning.

5. Serve:

   • Let the bread cool slightly before slicing.
   • Enjoy it warm with sour cream, yogurt, or your favorite dipping sauce.

Tips:

• Add cooked bacon bits or sautéed mushrooms to the filling for extra flavor.
• For a spicy kick, mix in chopped jalapeños or red pepper flakes with the cheese.
• Make mini versions for a snack or appetizer.

Enjoy your homemade cheese potato bread!

Baked Chicken Thighs with Lemon Garlic Sauce

 

Baked Chicken Thighs with Lemon Garlic Sauce 

Ingredients:

For the chicken:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika (smoked or regular)
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme

For the lemon garlic sauce:

• 4 cloves garlic, minced
• 1/4 cup chicken broth
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 2 tbsp unsalted butter, melted
• 1 tbsp honey (optional, for a touch of sweetness)
• 1 tsp lemon zest
• 1/2 tsp red pepper flakes (optional, for heat)
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat the oven:

   • Preheat your oven to 400°F (200°C).
   • Pat the chicken thighs dry with paper towels to ensure crispy skin.

2. Season the chicken:

   • Rub the chicken thighs with olive oil.
   • Sprinkle salt, pepper, paprika, oregano, and thyme evenly over the chicken.

3. Sear the chicken (optional but recommended):

   • Heat a large oven-safe skillet over medium-high heat.
   • Place the chicken thighs skin-side down and sear for 4-5 minutes until golden brown.
   • Flip and cook for another 2 minutes, then remove from heat.

4. Prepare the lemon garlic sauce:

   • In a small bowl, mix the garlic, chicken broth, lemon juice, melted butter, honey, lemon zest, and red pepper flakes.
   • Pour the sauce over the chicken thighs in the skillet or baking dish.

5. Bake the chicken:

   • Transfer the skillet to the preheated oven (or place chicken in a baking dish if not using an oven-safe skillet).
   • Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.

6. Garnish and serve:

   • Remove from the oven, spoon some of the sauce over the chicken, and sprinkle with fresh parsley.
   • Serve with rice, roasted vegetables, or mashed potatoes.

Tips:

• For extra crispy skin, broil the chicken for the last 2-3 minutes.
• You can substitute boneless, skinless chicken thighs, but reduce the cooking time to about 25 minutes.
• Add baby potatoes or green beans to the baking dish for a one-pan meal.

Enjoy your flavorful lemon garlic chicken thighs!

Spicy Ketchup Meatloaf

 

Spicy Ketchup Meatloaf 

Ingredients:

For the meatloaf:

• 1 ½ lbs ground beef (80/20 blend for best flavor)
• 1 cup breadcrumbs (plain or seasoned)
• 1/2 cup milk
• 1 egg, beaten
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup spicy ketchup (see recipe below)
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust for spice preference)

For the spicy ketchup glaze:

• 3/4 cup ketchup
• 2 tbsp hot sauce (such as Sriracha or Frank’s Red Hot)
• 1 tbsp brown sugar
• 1 tsp apple cider vinegar
• 1/2 tsp red pepper flakes (optional for extra heat)

Instructions:

1. Prepare the spicy ketchup glaze:

   • In a small bowl, mix ketchup, hot sauce, brown sugar, apple cider vinegar, and red pepper flakes.
   • Set aside for topping the meatloaf later.

2. Make the meatloaf mixture:

   • Preheat your oven to 375°F (190°C) and lightly grease a loaf pan or line it with parchment paper.
   • In a large bowl, combine the ground beef, breadcrumbs, milk, beaten egg, onion, garlic, spicy ketchup, Worcestershire sauce, salt, pepper, paprika, and cayenne pepper.
   • Mix until well combined but do not overmix to keep the meatloaf tender.

3. Shape the meatloaf:

   • Transfer the mixture to the prepared loaf pan and shape it evenly.
   • Spread half of the spicy ketchup glaze over the top.

4. Bake the meatloaf:

   • Bake for 45-50 minutes, or until the internal temperature reaches 160°F (71°C).
   • In the last 10 minutes of baking, brush the remaining glaze over the top for a sticky, flavorful finish.

5. Rest and serve:

   • Let the meatloaf rest for 10 minutes before slicing to allow the juices to settle.
   • Serve with mashed potatoes, roasted vegetables, or your favorite sides.

Tips:

• Substitute ground turkey or a beef/pork blend for different flavors.
• Add diced jalapeños or crushed red pepper to the meat mixture for extra heat.
• Leftovers make great meatloaf sandwiches the next day.

Enjoy your spicy, tangy meatloaf!

No-Oven Stovetop Bread

 

No-Oven Stovetop Bread   

Ingredients:

• 2 cups all-purpose flour (plus extra for dusting)
• 1 tsp salt
• 1 tbsp sugar (optional, for a slightly sweet flavor)
• 1 packet (2 1/4 tsp) instant yeast
• 3/4 cup warm water (110°F/45°C)
• 2 tbsp olive oil or melted butter

Instructions:

1. Activate the yeast:

   • In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy.

2. Prepare the dough:

   • In a large bowl, combine the flour and salt.
   • Add the yeast mixture and olive oil, then mix until a dough forms.
   • Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

3. First rise:

   • Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

4. Shape the dough:

   • Once risen, punch down the dough and shape it into a round or oval loaf that fits your pan.

5. Cook on the stovetop:

   • Heat a non-stick pan or cast iron skillet over low heat.
   • Lightly grease the pan and place the shaped dough inside. Cover with a lid.
   • Cook for about 10-15 minutes on one side until golden brown, then flip and cook for another 10-15 minutes on the other side.
   • If the bread is browning too quickly, lower the heat to avoid burning.

6. Cool and serve:

   • Remove the bread from the pan and let it cool on a wire rack before slicing.

Tips:

• To add flavor, mix in herbs, garlic, or cheese to the dough.
• If you have a thick-bottomed pan, use it for even heat distribution.
• Covering the pan tightly helps trap steam, making the bread soft inside with a crispy crust.

Enjoy your fresh, homemade stovetop bread!

Classic Cherry Delight

 

Cherry Delight 

Ingredients:

For the crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 8 oz whipped topping (such as Cool Whip), thawed

For the topping:

• 1 can (21 oz) cherry pie filling

Instructions:

1. Prepare the crust:

   • In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.
   • Press the mixture firmly into the bottom of a 9x13-inch baking dish.
   • Place in the refrigerator to chill while preparing the filling.

2. Make the filling:

   • In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
   • Gently fold in the whipped topping until well combined and fluffy.

3. Assemble the dessert:

   • Spread the cream cheese mixture evenly over the chilled crust.
   • Spoon the cherry pie filling over the top, spreading it evenly.

4. Chill:

   • Cover and refrigerate for at least 4 hours, or overnight for best results.

5. Serve:

   • Slice into squares and enjoy chilled.

Tips:

• For extra flavor, add a pinch of cinnamon to the graham cracker crust.
• Substitute with blueberry or strawberry pie filling for a different twist.
• Use homemade whipped cream instead of Cool Whip for a richer taste.

Enjoy your delicious Cherry Delight!

Cream Cheese Enchiladas Recipe

Ingredients:

For the filling:

• 8 oz cream cheese, softened
• 1 cup sour cream
• 2 cups cooked shredded chicken (rotisserie works well)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can (4 oz) diced green chilies
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cumin
• Salt and pepper to taste

For the enchiladas:

• 8-10 small flour tortillas (or corn, if preferred)
• 1 can (10 oz) green enchilada sauce (or red, if preferred)
• 1 cup shredded cheese (cheddar or Mexican blend) for topping
• Fresh cilantro (optional, for garnish)

Instructions:

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.

2. Prepare the filling:
   In a large bowl, mix the softened cream cheese, sour cream, shredded chicken, cheddar cheese, Monterey Jack cheese, green chilies, garlic powder, onion powder, cumin, salt, and pepper. Stir until well combined.

3. Assemble the enchiladas:
   Spoon 2-3 tablespoons of the filling onto each tortilla. Roll them up tightly and place seam-side down in the prepared baking dish.

4. Add the sauce:
   Pour the enchilada sauce evenly over the rolled tortillas, making sure they are well coated.

5. Top with cheese:
   Sprinkle the remaining shredded cheese over the top.

6. Bake:
   Cover with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.

7. Garnish and serve:
   Sprinkle with fresh cilantro, if desired, and serve warm with rice, beans, or a fresh salad.

Enjoy your creamy, cheesy enchiladas!

Potato pancakes with cheese and mashed potatoes

 

Potato Pancakes with Cheese and Mashed Potatoes.

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Ingredients:

• 2 cups mashed potatoes (leftover or freshly made)
• 1 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
• ½ cup all-purpose flour (or more if needed)
• 1 large egg
• ¼ cup chopped green onions (optional)
• 2 tbsp sour cream (optional, for extra creaminess)
• ½ tsp garlic powder (optional)
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 2 tbsp butter or oil (for frying)

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Instructions:

1. Prepare the batter:

   • In a large bowl, combine mashed potatoes, shredded cheese, egg, flour, green onions, garlic powder, salt, and pepper.
   • Mix until well combined. If the mixture is too sticky, add a bit more flour until it holds its shape.

2. Shape the pancakes:

   • Take a spoonful of the mixture and form it into a small patty.
   • Repeat until all the mixture is used, placing the patties on a plate.

3. Fry the pancakes:

   • Heat butter or oil in a large skillet over medium heat.
   • Place the potato pancakes in the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
   • Remove and place on a paper towel-lined plate to drain excess oil.

4. Serve:

   • Serve warm with sour cream, Greek yogurt, or applesauce.
   • Garnish with extra green onions or shredded cheese if desired.

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Tips:

• If you want crispier pancakes, use a mix of mashed potatoes and grated raw potatoes.
• Add cooked bacon bits for extra flavor.

Enjoy your cheesy mashed potato pancakes!