Elizabeth Recipe

Chicken Pot Pie Noodle Skillet
Ingredients:
10 ounces egg noodles
2 tablespoons unsalted butter
1 medium sweet onion, diced
2 cloves garlic, minced
1 1/2 cups frozen peas and carrots, thawed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup heavy cream
1 1/2 cups cooked chicken breast, cut into small cubes

Instructions:
Cook noodles al dente, according to package directions.
In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent. Stir in the flour until combined.
Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
Drain the pasta and add to the skillet, along with the chicken. Taste and season with a touch more salt and pepper, if necessary.
Serve hot and enjoy!

Monster Energy Bites
Ingredients:
1 ½ cups quick oats
½ cup creamy peanut butter
⅓ cup honey
¼ cup mini m and m’s
¼ cup mini chocolate chips
½ tsp vanilla

Instructions:
In a large bowl, combine all of the ingredients, and then stir until the honey and peanut butter is well combined with the other ingredients.
Using a large spoon, or portion scoop, measure a small amount of the dough and roll it into a ball shape, about 1 ½ - 2 inches in size.
After shaping it into a ball, place it on a cookie sheet lined with parchment paper. Repeat the process until all of the dough is used.
Chill the bites for about 30 minutes, and then cover in a sealed container until ready to eat. Enjoy!

Chicken, Zucchini, and Fresh Corn Burgers with Tomato-Cucumber Relish
Ingredients for the Burgers:
1 lb. ground chicken
1 medium zucchini, coarsely chopped
Kernels from 1 ear of fresh corn (husks and silk removed)
½ medium red bell pepper, finely diced
3 green onions, thinly sliced
1 large egg, lightly beaten
½ cup panko breadcrumbs
2 tablespoons chopped cilantro
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon freshly ground black pepper
3-4 tablespoons olive oil, for searing
Ingredients for the Tomato-Cucumber Relish:
1 pint cherry or grape tomatoes, quartered
⅓ medium seedless English cucumber, finely diced
2 green onions, finely sliced
¼ cup finely chopped fresh cilantro
1 clove garlic, minced
Zest of 1 lemon
2 tablespoons fresh lemon juice
A pinch of salt
Instructions:
Prepare the Burger Mixture:
In a large bowl, combine the ground chicken, chopped zucchini, corn kernels, diced red bell pepper, sliced green onions, beaten egg, panko breadcrumbs, chopped cilantro, minced garlic, ground cumin, ground coriander, salt, and black pepper. Mix well until all ingredients are evenly distributed.
Form the Burgers:
Divide the mixture into equal portions and form into patties.
Cook the Burgers:
Heat olive oil in a large skillet over medium heat. Place the patties in the skillet and cook for about 5-6 minutes on each side, or until fully cooked through and golden brown on the outside.
Make the Tomato-Cucumber Relish:
In a medium bowl, combine the quartered tomatoes, diced cucumber, sliced green onions, chopped cilantro, minced garlic, lemon zest, lemon juice, and a pinch of salt. Stir well to combine.
Serve:
Serve the chicken burgers on your favorite buns, topped with a generous spoonful of the Tomato-Cucumber Relish.
Enjoy these Chicken, Zucchini, and Fresh Corn Burgers as a healthy and flavorful option for your next summer barbecue or family dinner. The Tomato-Cucumber Relish adds a fresh and tangy finish that perfectly complements the savory burgers

Cheesy Baked Shrimp Dip
Ingredients :
3 Tbsp olive oil
2 lbs. large peeled and deveined shrimp cut into small bite-sized pieces
6 cloves garlic minced
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
1/4 cup dry white wine
16 oz cream cheese softened
1/2 cup mayonnaise
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan
2 lemons zested and juiced
3 Tbsp fresh parsley minced
Instructions :
Prepare
Preheat oven to 350°F. Butter an 8x8" baking dish (or spray lightly with cooking spray) and set aside.
Cook shrimp
Add olive oil to large skillet and heat over MED heat. Add shrimp, minced garlic, salt, pepper, and red pepper flakes.
Cook shrimp, stirring often, 3 minutes, until shrimp is almost cooked. Add wine and stir it around, letting it cook off, for 1 minute, or until wine is mostly gone.
Make dip
Add cream cheese, mayonnaise, mozzarella, Parmesan, lemon zest and juice, and parsley to a large mixing bowl. Stir well to combine. Add the cooked shrimp and if desired, season with a pinch of additional salt and pepper.
Bake
Transfer dip to prepared baking dish and bake in preheated oven for 30-40 minutes, until hot and bubbly.
Serve
Serve hot, with desired dippers (crackers, slices of toasted bread, veggies, etc).

Succulent Chicken with a Golden Garlic Parmesan Crust
Longhorn Garlic Parmesan Crusted Chicken
Ingredients :
4 boneless skinless chicken breasts, pounded to ¾ inch thickness
1 cup shredded provolone cheese
Marinade:
½ cup olive oil
½ cup bottled ranch dressing
3 Tbsp Worcestershire sauce
1 tsp vinegar
1 tsp lemon juice
1 Tbsp minced garlic
1/2 tsp pepper
Ranch Spread:
¼ cup grated Parmesan cheese
¼ cup bottled ranch dressing
Parmesan Crumb Topping:
½ cup panko bread crumbs
1 tsp garlic salt
⅓ cup shredded Parmesan cheese
2 Tbsp melted butter
Directions:
Marinate the Chicken: Combine marinade ingredients and pour over chicken. Let marinate in the refrigerator for 2-3 hours or overnight.
Grill the Chicken: Grill for 12-15 minutes, until chicken is done.
Prepare the Ranch Spread and Parmesan Crumb Topping: While the chicken is cooking, prepare the ranch spread by mixing grated Parmesan and ranch dressing. For the Parmesan crumb topping, mix bread crumbs, garlic salt, shredded Parmesan, and butter until evenly moistened.
Assembly: Preheat broiler. Transfer cooked chicken to an oven-safe dish. Spread 2 tablespoons of ranch spread on each breast, top with provolone, and sprinkle with Parmesan crumb topping. Broil until cheese melts and crumbs turn light brown.

🍋✨ Lemon Meringue Pie Cannolis: A Summer Delight! ✨🍋
Indulge in the flavors of summer with our Lemon Meringue Pie Cannolis! These delightful treats blend tangy lemon and sweet marshmallow in a crunchy pie dough shell, making them the perfect addition to your seasonal festivities!
Ingredients:
2 (9-inch) round pie dough circles
1 egg (for the egg wash)
1 teaspoon water (for the egg wash)
¾ cup lemon curd
½ cup marshmallow fluff
1 cup frozen whipped topping, thawed
1 teaspoon fresh lemon zest (optional, for enhanced flavor)
1 teaspoon powdered sugar (for dusting)
Directions:
Prep the Dough: Allow the pie dough to thaw for 10 minutes at room temperature for easier handling.
Preheat and Prepare: Preheat your oven to 425°F (218°C) and spray cannoli forms with non-stick cooking spray.
Cut the Dough: On a floured surface, cut out circles from the pie crust using a 4 ½-inch cookie cutter.
Form the Cannolis: Wrap each dough circle around a cannoli form, sealing the edges with egg wash.
Chill and Bake: Chill wrapped forms in the freezer for 10 minutes, then bake for 10-12 minutes until golden brown.
Cool and Remove: Allow cannolis to cool before gently sliding them off the forms.
Prepare the Filling: Mix lemon curd and marshmallow fluff, then fold in whipped topping and lemon zest.
Fill the Cannolis: Refrigerate filling, then pipe into cannoli shells just before serving.
Final Touch: Dust with powdered sugar for a sweet finish.
Serving and Storage: Enjoy these cannolis fresh. Store unfilled shells in an airtight container for up to two days, and fill just before serving to maintain crunchiness

Strawberry Cheesecake Lush

Ingredients :

Strawberry Cheesecake Lush
1 package Golden Oreos (36 cookies)
6 tablespoons butter, melted
1 (8 oz.) cream Cheese, room temperature
1 cup powdered sugar
1 (16-ounce) container Cool Whip (this will give you a total of 6 cups)
2 packages (3.4 ounce each) instant cheesecake pudding mix (use sugar free)
3 cups whole milk
4 cups sliced strawberries

Instructions :

Crust:
Using a food processor, crush the cookies to fine crumbs. If you don't have a food processor put them in a plastic resealable bag and crush them with a rolling pin. Transfer the crumbs to a large bowl and pour in the melted butter and blend with fork. Pour the moist crumbs into a 9 x 13 baking dish and press the mixture on the bottom of the dish. Refrigerate until chilled.

Cream Cheese Layer:
Using a hand mixer, beat together the powdered sugar, cream cheese and 1 cup of Cool Whip. Spread over chilled cookie crust and set aside.

Cheesecake Layer
Mix the cheesecake pudding mix, 3 cups whole milk, and 1 cup of the Cool Whip. Spread over the cream cheese layer. Layer the sliced strawberries on top in a single layer to completely cover top.

Topping
You should have about 4 cups of Cool Whip left after measuring out the two cups. Spread the remaining Cool Whip over the Strawberries. Use all the topping and smooth it out with a flat spatula or swirl it.

Cheesy Chicken Spaghetti
Ingredients:
1 pound uncooked spaghetti
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
8 ounces Velveeta, cubed
1/2 cup 2% milk
3/4 teaspoon garlic powder
1/4 teaspoon pepper
2 cups cubed cooked chicken
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (4 ounces) chopped green chiles
1/4 cup shredded Parmesan cheese
Minced fresh parsley, optional
Directions:
Cook spaghetti according to package directions.
In a Dutch oven or large saucepan, cook soups, Velveeta, milk and seasonings over medium heat, stirring until smooth. Add chicken, tomatoes and chiles; cook until heated through. Toss with pasta; sprinkle with Parmesan cheese and, if desired, parsley. Enjoy

Crock Pot Crack Potato Soup
Hearty Homestyle Crock Pot Potato Soup
Ingredients:
6 cups of diced potatoes, peeled
1 cup of shredded cheddar cheese
1/2 cup of cooked and crumbled bacon
1 packet of ranch seasoning mix
4 cups of chicken or vegetable broth
1 cup of heavy cream (or half-and-half for a lighter version)
Salt and pepper to taste
Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives

Directions:
Prepare the Potatoes: Peel and dice the potatoes into even-sized pieces to ensure uniform cooking.
Layer the Ingredients: In the crock pot, place the diced potatoes at the bottom. Sprinkle the ranch seasoning evenly over the potatoes. Add the shredded cheese and crumbled bacon on top.
Add the Broth: Pour the chicken or vegetable broth over the layered ingredients, ensuring that the liquid just covers them.
Cook the Soup: Cover the crock pot and set it to cook on low for 7-8 hours or on high for 4 hours. The soup is ready when the potatoes are tender and easily mashed.
Add Cream and Season: Once the potatoes are cooked, stir in the heavy cream. Season with salt and pepper to taste. For a smoother soup, you can use an immersion blender to puree the soup to your desired consistency.
Serve: Ladle the hot soup into bowls. Garnish with extra cheese, bacon bits, and chopped green onions or chives, if desired. Enjoy!
Prep Time: 15 minutes | Cooking Time: 7-8 hours | Total Time: 7 hours 15 minutes
Kcal: 400 kcal | Servings: 8 people

Cheesy Kimchi Fried Rice

Ingredients :

3/4 cup/ 150 grams pork butt *chopped (can be swapped with pork belly or pork loin)
1 Tbsp butter
1 cup/ 220 grams kimchi *finely chopped
1 tsp sugar
4 cups/ 500 grams leftover white rice
1/2 tsp Hondashi (Instant Dashi Powder)
1/2 tsp Black Pepper
1 Tbsp sesame seeds
1 drizzle sesame oil
1 cup/ 80 grams mozzarella cheese
1 green onion

Instructions :

Cook pork . Heat a cast iron skillet over medium heat. When the pan is hot (but not smoking), add 1-2 tsps cooking oil. Swirl around to coat the bottom of the pan. Add chopped pork butt and spread out into an even layer. Do not disturb for 1-2 minutes so the pork gets a nice sear. Use a metal spatula and flip the pork to the other side. Cook until golden brown, another 1-2 minutes. The goal is to have nicely seared, lightly golden brown pieces of pork. Remove the pork and set aside in a small bowl.
Cook kimchi. To the hot pan, add an additional 1 Tbsp cooking oil and 1 Tbsp butter. Swirl until the butter melts. Add the chopped kimchi and sugar. Cook until softened and slightly caramelized, about 4 minutes. Stir fry the kimchi until the color changes from red to golden orange. Add 1-2 Tbsp of water during the cooking process if it looks dry. Add the pork and juices back into the pan and mix to combine.
Add rice. Add the cold leftover rice to the pan. Break up the rice clumps using a metal spatula. Mix until well combined. Keep cooking until the rice is rehydrated, about 4-5 minutes. The rice should be uniform in color. Add the Hondashi Instant Dashi powder (if using), sesame seeds, and sesame oil. Add a pinch of salt and black pepper. Using the spatula, toss the rice and scrape the bottom of the pan. Taste and adjust the seasoning, adding more salt and pepper if needed.
Add cheese. Turn off the heat. Sprinkle the shredded mozzarella cheese evenly on top of the rice. Cover with a tight-fitting lid and let the cheese melt in the residual heat, about 2-3 minutes.
Serve. Remove the lid and garnish with green onion. Serve at the table, directly in the skillet. Be careful, as the skillet will be very hot. Use mittens when handling the pan and place on top of a trivet at the table. Enjoy!

Crockpot Chicken and Gravy
Hearty Slow-Cooked Chicken and Gravy: A Comfort Food Classic

Ingredients:

3-4 boneless skinless chicken breasts
¼ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder
2 packets of chicken gravy mix (0.87 ounce each)
1 can of cream of chicken soup (10.5 ounce)
1 can of chicken broth (14.5 ounce)
2 teaspoons dijon mustard (optional)

Directions:

Prepare the crockpot by spraying with nonstick cooking spray.
Season the chicken with garlic powder, salt, and pepper, and place in the crockpot.
In a small bowl, combine cream of chicken soup, gravy seasoning mix, chicken broth, and mustard until smooth. Pour over the chicken.
Seal the crockpot and cook on low for 6-8 hours.
When the chicken is tender, remove and shred with two forks. Return it to the crockpot and mix well.
Serve with the flavorful gravy over cooked rice, noodles, or mashed potatoes.
Prep Time: 10 minutes | Cooking Time: 6-8 hours | Total Time: 6 hours 10 minutes
Kcal: 259 kcal | Servings: 6

Air Fryer Firecracker Chicken Meatballs

Ingredients :

Meatballs
2 Tbsp olive oil
3 cloves garlic minced
1 Tbsp minced chives optional but recommended
1 tsp kosher salt
1 tsp onion powder
3/4 tsp black pepper
1/2 tsp smoked paprika
2 large eggs lightly beaten
2 lbs. ground chicken or ground turkey
1 cup panko breadcrumbs
1/2 cup shredded Parmesan cheese
2 Tbsp minced parsley optional - for garnish

Firecracker Sauce
3/4 cup packed light brown sugar
1/2 cup hot sauce we normally use Franks
2 Tbsp apple cider vinegar
1 Tbsp light soy sauce
1/2 tsp garlic powder
1/2 tsp kosher salt use less if your soy sauce was regular instead of light or reduced sodium
1/2 - 1 tsp red pepper flakes

Instructions :

Make firecracker sauce
In a small saucepan, add all firecracker sauce ingredients (brown sugar, hot sauce, vinegar, soy sauce, garlic powder, salt, and red pepper flakes).
Cook over MED heat, stirring often, until sauce is combined and thickened. This will take about 7-10 minutes. Remove from heat and let cool.
Be aware the sauce will thicken as it cools, but if it gets TOO thick during the cooling process, add a teaspoon of water at a time until it reaches the consistency you're looking for.
Make the meatballs
In a large mixing bowl, add olive oil, garlic, chives, salt, onion powder, pepper, smoked paprika, and eggs, and whisk well to combine.
Add the ground chicken, panko, and Parmesan cheese and use your hands to combine, being careful not to over mix. Over mixing meatballs can yield meatballs that are tough, instead of tender.
Preheat air fryer to 400°F.
Scoop meat (we like to use a cookie scoop), and form into meatballs, roughly 2 inches in diameter.
Spray the basket of the air fryer with nonstick cooking spray (we like to use an olive oil or avocado oil spray), then add meatballs in a single layer. Depending on the size of your air fryer, you may need to cook in batches.
Spray the meatballs with nonstick spray and air fry at 400°F for 10 minutes. After 10 minutes is up, use tongs to flip meatballs over, spray again with oil spray, then air fry another 5-7 minutes.
Meatballs are done cooking when an instant read thermometer reads 165°F.
Glaze meatballs
Remove meatballs and dip them, one at a time, in the firecracker sauce. After dipping one, return the meatball to the air fryer basket and repeat for all remaining meatballs.
Air fry for 2 more minutes, then remove and serve with any remaining sauce. Sprinkle with parsley if desired.
Notes
Recipe will yield around 18-21 meatballs.
Calorie information is for one serving, which is around 3-4 meatballs. However the calorie count assumes you're using the entire sauce, which isn't generally the case.
Oven Directions
Preheat oven to 475°F. Line a rimmed baking sheet with foil and set aside.
Cook sauce as directed.
Assemble meatballs as directed.
Add meatballs to prepared baking sheet, and bake for about 12-13 minutes, until cooked through.
Dip meatballs, one at a time, in the sauce, then add back to baking sheet and bake another 2 minutes or so.