thomas wheatley

This Chicken Enchilada Cornbread Casserole is a tasty dish that combines the tastes of enchiladas with the comforting feel of cornbread. People who like chicken enchiladas and cornbread will love this!

Ingredients: 1 lb chicken breasts, cooked and shredded. 1 can 10 oz red enchilada sauce. 1 can 15 oz whole kernel corn, drained. 1 can 15 oz black beans, drained and rinsed. 1 cup shredded cheddar cheese. 1 box 8.5 oz cornbread mix. 1/3 cup milk. 1 egg. 1/4 cup chopped cilantro optional. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a large bowl, combine shredded chicken, enchilada sauce, corn, black beans, and half of the shredded cheese. Mix well. Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly. In another bowl, prepare the cornbread mix according to package instructions by combining the mix with milk, egg, and chopped cilantro if using. Mix until just combined. Pour the cornbread batter evenly over the chicken mixture in the baking dish. Sprinkle the remaining shredded cheese on top of the cornbread batter. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let it cool for a few minutes before serving. Slice and serve warm, optionally garnished with extra cilantro and a dollop of sour cream.

Boulangere Potatoes are a classic French dish featuring layers of thinly sliced potatoes and onions baked to perfection. This vegan version maintains all the comforting flavors of the original recipe while using vegetable broth instead of beef broth.

Ingredients: 6 potatoes, thinly sliced. 2 onions, thinly sliced. 3 cloves garlic, minced. 2 cups vegetable broth. 2 tablespoons olive oil. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Saut onions and garlic until translucent and fragrant, about 5 minutes. Layer half of the sliced potatoes in a greased baking dish. Sprinkle half of the sauted onions and garlic over the potatoes. Season with salt, pepper, and dried thyme. Repeat the layers with the remaining potatoes, onions, garlic, salt, pepper, and thyme. Pour vegetable broth over the layers until it almost covers the potatoes. Cover the baking dish with foil and bake for 45-50 minutes, or until potatoes are tender. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy. Garnish with fresh parsley before serving.

These Valentine's Heart Krispie Treats are a delightful and easy-to-make dessert perfect for celebrating Valentine's Day with your loved ones. They are cute, sweet, and sure to melt hearts!

Ingredients: 6 cups crispy rice cereal. 10 oz about 4 cups mini marshmallows. 1/4 cup unsalted butter. 1/2 teaspoon vanilla extract. Red food coloring optional. Heart-shaped cookie cutter. Valentine's Day-themed sprinkles optional.

Instructions: In a large saucepan, melt the unsalted butter over low heat. Add the mini marshmallows to the melted butter and stir until completely melted and well combined. If desired, add a few drops of red food coloring to achieve a pink color. Remove the saucepan from heat and stir in the vanilla extract. Pour the crispy rice cereal into the marshmallow mixture and quickly stir to coat the cereal evenly with the marshmallow mixture. Press the mixture into a greased 9x13-inch baking pan, spreading it out evenly. Allow the mixture to cool and set for about 30 minutes. Once the mixture is cooled and set, use a heart-shaped cookie cutter to cut out heart-shaped treats. Decorate the heart-shaped treats with Valentine's Day-themed sprinkles, if desired. Serve and enjoy your Valentine's Heart Krispie Treats!

This slow cooker beef and potatoes au gratin recipe is the epitome of comfort food. Tender beef stew meat, thinly sliced potatoes, and onions are layered together and cooked in a creamy, cheesy sauce until everything is melt-in-your-mouth delicious.

Ingredients: 1.5 lbs beef stew meat, cubed. 4 potatoes, thinly sliced. 1 onion, thinly sliced. 2 cups shredded cheddar cheese. 1 cup beef broth. 1 cup heavy cream. 3 cloves garlic, minced. 2 tbsp butter. 2 tbsp all-purpose flour. 1 tsp dried thyme. Salt and pepper to taste.

Instructions: Melt the butter in a pan over medium-low heat. Put in the beef stew meat and cook it until all sides are browned. Add the flour to the beef and cook for one more minute. Put the beef in the slow cooker. On top of the beef, put slices of potatoes and onions. Mix heavy cream, minced garlic, dried thyme, salt, and pepper in a bowl. Add the mix to the slow cooker with the beef and potatoes. Put the lid on top and set the heat to low. Cook for 6 to 8 hours, or until the potatoes are done and the beef is tender. During the last 30 minutes of cooking, sprinkle shredded cheddar cheese on top. If you want, you can serve it hot with fresh parsley on top.

With the addition of bacon's smoky flavor, these mini meatloaf muffins are wrapped in bacon. They make a delicious, cozy dinner and are ideal for individual servings.

Ingredients: 1 lb ground beef. 1/2 lb ground pork. 1/2 cup breadcrumbs. 1/4 cup milk. 1/4 cup diced onion. 1/4 cup diced bell pepper. 1/4 cup diced celery. 1/4 cup diced carrot. 1/4 cup ketchup. 1/4 cup Worcestershire sauce. 1/4 cup grated Parmesan cheese. 1 egg. Salt and pepper to taste. 12 slices of bacon.

Instructions: Set the oven temperature to 375F 190C. Ground beef, ground pork, breadcrumbs, milk, chopped celery, diced carrot, diced onion, diced bell pepper, ketchup, Worcestershire sauce, grated Parmesan cheese, egg, salt, and pepper should all be combined in a big bowl. Blend until thoroughly blended. Apply cooking spray or oil to a muffin pan to grease it. Evenly divide the meat mixture among the muffin cups, packing it firmly to ensure that there are no pockets of air. Tuck the ends under as you wrap a slice of bacon around each meatloaf muffin. Bake for 25 to 30 minutes in a preheated oven, or until the meatloaf muffins are cooked through and the bacon is crispy. Before serving, take them out of the oven and allow them to cool for a few minutes. Savor your mouthwatering meatloaf muffins wrapped in bacon!

This recipe makes a tasty and filling meal with tender chicken coated in mustard and served with a hearty quinoa and roasted pumpkin salad. The sweet honey goes well with the sour Dijon mustard, and the roasted pumpkin gives the salad a wonderful earthy taste.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup Dijon mustard. 2 tablespoons honey. 1 cup quinoa, rinsed. 2 cups diced pumpkin. 2 tablespoons olive oil. Salt and pepper, to taste. 4 cups mixed greens. 1/4 cup balsamic vinegar. 1/4 cup extra virgin olive oil. 1/4 cup chopped fresh parsley. 1/4 cup chopped walnuts.

Instructions: Get the oven ready by heating it up to 400F 200C. Honey and Dijon mustard should be mixed in a small bowl. Rub chicken breasts with a mixture of honey and mustard on both sides. Then, season them with salt and pepper. Butter a baking sheet and put the chicken on it. Bake for 20 to 25 minutes, or until the chicken is fully cooked. Toss diced pumpkin with olive oil, salt, and pepper while the chicken is cooking. Lay out on a different baking sheet and roast in the oven for 20 to 25 minutes, or until soft and slightly caramelized. Bring 2 cups of water to a boil in a medium-sized saucepan. Place the lid on top and turn the heat down to low. Simmer for 15 to 20 minutes, or until the quinoa is done and the water is absorbed. Use a fork to fluff it up. Cooked quinoa, roasted pumpkin, mixed greens, chopped parsley, and chopped walnuts should all be put in a large bowl together. To make the dressing, mix the balsamic vinegar and extra virgin olive oil in a small bowl with a whisk. Add pepper and salt to taste. Place quinoa and pumpkin salad on plates to serve. On top of the salad, slice cooked chicken breasts and put them on top. Add the balsamic vinaigrette to the salad and chicken. Serve right away.

Enjoy a delicious and healthier version of Chicken Cordon Bleu made in the air fryer. The chicken is crispy on the outside, stuffed with ham and Swiss cheese, and full of flavor.

Ingredients: 4 boneless, skinless chicken breasts. 4 slices of ham. 4 slices of Swiss cheese. 1/2 cup all-purpose flour. 2 eggs, beaten. 1 cup breadcrumbs. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder. 1/4 teaspoon paprika. Cooking spray.

Instructions: Get your air fryer ready by heating it up to 375F 190C. Put each chicken breast between two pieces of plastic wrap. Then, use a meat mallet to pound them until they are all the same thickness, which should be about 1/2 inch. On each chicken breast, put a slice of ham and a slice of Swiss cheese. Put the ham and cheese inside the chicken breast and fold it in half. Secure it with toothpicks. Fill a small dish with water and mix the flour, salt, black pepper, garlic powder, and paprika together. After dipping each chicken breast in the beaten eggs, cover it with the breadcrumb mixture and press the breadcrumbs onto the chicken to make them stick. Use cooking spray on the air fryer basket. Make sure the chicken breasts don't touch each other when you put them in the air fryer basket. Use cooking spray on top of the chicken breasts. For 20 to 25 minutes, or until the chicken is golden brown and cooked all the way through, set the temperature on the inside to 165F 74C. Before you serve the chicken, carefully take the toothpicks out of it.

These fragrant orange English scones are a delightful treat, perfect for tea time or any time you crave a taste of England. The combination of orange zest and juice adds a burst of citrus flavor that complements the buttery, tender scones.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1/2 cup dried currants or raisins. 1 tablespoon orange zest. 1/2 cup milk. 1/4 cup freshly squeezed orange juice. 1 egg, beaten for egg wash.

Instructions: Preheat your oven to 425F 220C and line a baking sheet with parchment paper. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. Stir in the dried currants or raisins and orange zest. In a separate bowl, whisk together the milk and freshly squeezed orange juice. Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix; the dough should be slightly sticky. Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a circle about 1 inch 2.5 cm thick. Using a round cutter or glass, cut out scones from the dough and place them on the prepared baking sheet. Brush the tops of the scones with the beaten egg wash. Bake in the preheated oven for 12-15 minutes or until the scones are golden brown and cooked through. Remove from the oven and let cool slightly before serving. Enjoy your fragrant orange English scones!

These tasty sundaes are a great way to show your love. Putting fresh strawberries and raspberry jam on top of creamy vanilla ice cream makes a sweet and fruity treat. These sundaes are made with chocolate chips, whipped cream, and a cherry on top. They will make anyone feel special.

Ingredients: 1 quart vanilla ice cream. 1 cup fresh strawberries, diced. 1/2 cup raspberry jam. 1/4 cup chocolate chips. Whipped cream. Maraschino cherries.

Instructions: Soften the vanilla ice cream a bit in a large mixing bowl. Add the diced strawberries and raspberry jam slowly while mixing well. Put the ice cream mix into bowls for serving. Add some chocolate chips to the top of each bowl. Spread some whipped cream on top. Add a maraschino cherry as a garnish. Serve right away and enjoy!