Spicy Cajun Beef Sausage and Rice Skillet Dinner

Easy Homemade Stromboli Recipe - Delicious Beef Roll

Easy Spicy Garlic Chicken Broth-Flavorful & Quick

Beef and Cabbage Delight This quick and flavorful stir fry combines tender beef and fresh vegetables, all tossed in a savory sauce for a satisfying meal that comes together in no time. Ingredients STIR FRY SAUCE 2 Tbsp soy sauce 1 Tbsp toasted sesame oil 1 Tbsp sriracha 1/2 Tbsp brown sugar STIR FRY 1/2 head green cabbage 2 carrots 3 green onions 1/2 Tbsp neutral cooking oil 1/2 lb. lean ground beef 2 cloves garlic 1 Tbsp fresh grated ginger Pinch of salt and pepper GARNISHES (optional) 1 Tbsp sesame seeds 1 Tbsp sriracha Instructions Prepare the stir fry sauce by mixing together the soy sauce, toasted sesame oil, sriracha, and brown sugar in a small bowl. Set this mixture aside. Shred the vegetables: Cut half a head of cabbage, remove the core, and finely shred the leaves (aim for 4-6 cups when shredded, saving the other half for later). Peel the carrots and shred them using a cheese grater to get about 1 cup. Slice the green onions, mince the garlic cloves, and grate the peeled ginger using a small-holed cheese grater. Heat a large skillet over medium heat. Once hot, add the neutral cooking oil, followed by the ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until it is browned, which should take about five minutes. Add the shredded cabbage and carrots to the skillet, stirring and cooking until the cabbage is slightly wilted (or fully wilted if that’s your preference). Stir in the prepared sauce along with the green onions. Serve topped with a sprinkle of sesame seeds and a drizzle of sriracha if desired.

Easy Beef Shepherd's Pie Recipe - Comfort Food Classic

Sweet Potato Shepherd's Delight This comforting dish features a savory beef filling topped with creamy sweet potatoes, perfect for a cozy dinner. Ingredients Beef Filling 2 pounds ground beef 1 onion 4 large carrots 8 baby portobello mushrooms 1 cup frozen peas 15 ounces tomato sauce 2 teaspoons apple cider vinegar 2 teaspoons coconut aminos 1 tablespoon dried sage 1 tablespoon dried oregano 1/2 tablespoon dried basil 1 tablespoon salt 1 teaspoon pepper Sweet Potato Topping 3 medium sweet potatoes 3 tablespoons coconut oil 1/2 teaspoon salt Instructions Preheat your oven to 400 degrees. Place the sweet potatoes on a baking sheet and poke a few holes in each with a fork. Bake for 1 hour. While the sweet potatoes are baking, chop the onion, carrots, and mushrooms. In a 15" skillet, combine the ground beef and chopped onion, browning the meat over medium heat. Add the carrots, mushrooms, tomato sauce, apple cider vinegar, coconut aminos, spices, and salt. Reduce the heat to low to medium, cover, and cook for about 15 minutes. Stir in the frozen peas and turn off the heat. Once the sweet potatoes are baked, lower the oven temperature to 350 degrees. Remove the skins from the sweet potatoes, place them in a bowl, and mix in the coconut oil and salt. Mash the sweet potatoes while combining them with the coconut oil and salt. Spread the mashed sweet potatoes over the beef mixture in the skillet. Place the skillet in the oven and bake for 20 minutes.

Baked Chickpeas with Butternut Squash Ingredients: 2 15-oz cans chickpeas (garbanzo beans), drained and rinsed 1.5 lb butternut squash, peeled and cubed into 1/2 inch pieces (about 4 rounded cups) 2 tablespoons olive oil, divided 1/2 cup milk 1/4 cup half-and-half 3 garlic cloves, peeled 6-8 fresh sage leaves, roughly chopped Salt to taste (about 1 teaspoon) Freshly ground black pepper to taste 2 teaspoons fresh thyme, divided (about 10-15 sprigs) 1/2 cup freshly grated Parmesan cheese, plus more to top Directions: Preheat oven to 400°F (200°C). Grease a large baking sheet with 1 tablespoon of olive oil. Spread the cubed butternut squash and garlic cloves on the baking sheet, drizzling with the remaining tablespoon of olive oil. Roast for 15-20 minutes, until the squash is tender. Set aside to cool but keep the oven on. In a food processor, blend together the milk, half-and-half, roasted garlic, chopped sage, 1 teaspoon of thyme, salt, and pepper. Add half of the roasted butternut squash (about 2 cups) and blend until smooth. In a small-medium casserole dish (1.5 - 2.5 quarts), combine the chickpeas and remaining roasted squash. Pour the butternut squash sauce over the mixture, stirring gently to combine. Top generously with grated Parmesan and the remaining fresh thyme leaves, and sprinkle with black pepper. Bake for 10 minutes, until the casserole is warmed through and the cheese melts. Broil for 2-3 minutes to brown the Parmesan slightly, watching closely to prevent burning. Let cool for 10 minutes before serving. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: 350 kcal | Servings: 6 This Baked Chickpeas with Butternut Squash dish is an ode to cozy fall flavors with tender butternut squash, nutty chickpeas, and a creamy sauce infused with fresh sage and thyme. The roasted garlic and Parmesan add a rich, savory depth that makes every bite warming and comforting. It’s the perfect side or main for a chilly evening meal, bringing together wholesome ingredients in a simple yet elegant casserole. The beauty of this dish is in its simplicity; it's easy to prepare and versatile enough to pair with a variety of sides or enjoy on its own. Whether you’re hosting a dinner or looking for a quick weekday meal, this Baked Chickpeas with Butternut Squash casserole is sure to please with its creamy texture, balanced flavors, and delightful aroma. It’s a seasonal favorite that brings a comforting, home-cooked touch to any table.

Egg Recipe - Tofu and Fried Eggs