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Showing posts with label Main Course. Show all posts
Showing posts with label Main Course. Show all posts

Cornbread Waffles With Chili

Cornbread waffles are homemade, savory waffles made with basic pantry ingredients. We like to serve them with chili on top for a simple weeknight meal! 

I’m ready for cooler weather, colored leaves, boots, and warm comfort food! the opposite night I used to be really craving homemade chili, but I didn’t want it over a potato (which may be a go-to meal when I’m too lazy to form dinner). I made my tasty cornbread waffles instead! I threw my favorite chili recipe thereon , and laughed at how easily impressed and excited Jeff was about this meal!

Cornbread Waffles With Chili
Cornbread Waffles With Chili

The process for creating cornbread waffles is that the same as for many waffles! First, add the dry ingredients to a bowl, then mix within the wet ingredients. Preheat your waffle iron and spray it with nonstick cooking spray before adding the batter.

However, you'll definitely enjoy cornbread waffles without chili, and easily serve them with butter and honey on top.

Cornbread Waffles With Chili


  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups yellow cornmeal
  • 1 teaspoon salt
  • 2 cups milk
  • 1 Tablespoon baking powder
  • 1 teaspoon granulated sugar
  • 3 Tablespoons oil (vegetable or canola oil)
  • 2 large eggs
  • Your favorite chili
  • Optional chili toppings: shredded cheese, sour cream, chopped green onion


  1. Preheat waffle iron.
  2. In a large bowl combine the flour, cornmeal, baking powder, sugar, and salt.
  3. Add milk, oil, and eggs and stir until smooth, but don't over-mix.
  4. Spray waffle iron with non-stick cooking spray. Pour batter onto hot waffle iron and bake in batches.
  5. Serve with chili over top, if desired, garnished with shredded Cheddar, sour cream and chopped green onion.

Mega Stuffed Meatballs With Tomato Sauce

Amazing Mega Stuffed Meatballs with spaghetti sauce – delicious beef meatballs with oozy melted mozzarella, peppers and onion inside. 

What’s to not love? Tender beef meatballs with the surprise of melted mozzarella and yummy sauteed peppers and onions for an ideal taste explosion.

Mega Stuffed Meatballs With Tomato Sauce
Mega Stuffed Meatballs With Tomato Sauce

Pizza stuffed meatballs come to mind, whenever we probe these, because it has all our favourite pizza ingredients, including the yummy spaghetti sauce because let’s face it, you can’t have meatballs without sauce. 

This recipe for these Mega Stuffed Meatballs with spaghetti sauce makes 6 large meatballs which may be a 3 person serving, so if you would like to form more just double up the recipe, they freeze perfectly too. I just fully defrosted then reheat within the oven with the sauce or within the microwave. 

Mega Stuffed Meatballs With Tomato Sauce


  • 1/2 tsp of garlic powder
  • 1 tablespoon of fresh chopped Italian parsley
  • 1 tablespoon of fresh chopped basil
  • pinch of salt and black pepper
  • 1 egg, beaten
  • 500g of extra lean beef mince
  • 1/2 tsp of onion powder
  • 1/4 cup (30g) of Italian breadcrumbs - 5.5 syns
  • 1 red pepper, finely chopped
  • 1 yellow pepper, finely chopped
  • 1 onion, finely chopped
  • 1 tbs of tomato paste
  • 2/3 cup (160ml) of stock
  • 1/2 tbs or paprika
  • 150g of fresh mozzarella, broken into equal size pieces
  • cooking oil spray


  • 1 tbs of balsamic vinegar
  • fresh parsley, chopped
  • salt and black pepper
  • cooking oil spray
  • 1 small onion, finely diced
  • 2 cloves of garlic crushed
  • 1 cup (240ml) of crushed tomatoes (or passata)
  • 1 cup (240ml) of stock (chicken or vegetable)
  • 1 tbs of tomato paste

For the meatballs :

  1. Preheat oven to 200c or 400f (gas mark 4)
  2. Place the mince, garlic powder, onion powder, basil, parsley and a pinch of salt and pepper into a bowl and mix to combine. Add the breadcrumbs and egg and mix well. Set Aside
  3. Spray a frying pan over a medium high heat with some cooking oil spray
  4. Add the onion and peppers and saute for a couple of mins
  5. Stir in the tomato paste and paprika and then gradually add stock from the 2/3 cup of stock and reduce down until the onions and peppers are softened.
  6. Divide the meatballs mixture into 6 equal sized pieces.
  7. Take one of the pieces and flatten into a pancake shape and them form up into a bowl. Add a spoonful of the tomato and pepper mixture and one chunk of mozzarella and close up the meat around the filling, making sure it is firmly closed to avoid any of the filling leaking out and then shape into meatball.
  8. Place on parchment paper on a baking tray. Repeat for the 5 other meatballs. You may have some pepper and tomato filling left over, but don't worry you can add this into the sauce.
  9. Spray over the top with cooking oil spray
  10. Place the meatballs in the oven and bake for about 15-20 minutes, until golden.

For the Sauce :

  1. Spray a frying pan over a medium high heat with cooking oil spray
  2. Add the onion and garlic and fry for a few minutes to soften (add in a little stock if it starts to stick)
  3. Add in the crushed tomatoes, tomato paste, stock and balsamic vinegar and bring to a boil, then simmer on a medium high heat until it reduces down to a thicker tomato sauce.
  4. Once the meatballs are ready, drop them carefully into the sauce, spooning some sauce over the top of the meatballs and allow to simmer in the sauce for about 8-10 minutes to ensure the meatballs are cooked through)
  5. Sprinkle with some fresh chopped parsley.
  6. Serve with your choice of sides
  7. Enjoy!!

Garlic Butter Chicken

This paste Chicken is that the excellent meal. It is easy, delicious and dependable. Place the ingredients on your looking list these days.

This delicious simple paste Chicken instruction is one amongst my son’s favorites.  The chicken is thus wet, tender and flavourful.

Garlic Butter Chicken
Garlic Butter Chicken

This Baked paste Chicken is on the table in concerning thirty minutes. The family loves it and leftovers heat up well within the microwave on a reduced power. Chicken is such a flexible dish. There area unit with great care many ways to arrange it. it's budget friendly compared to beef and soldier. I imagine that if your family is like mine than you'll be able to ne'er get enough simple delicious chicken recipes.

Garlic Butter Chicken could be a family friendly simple instruction that mixes chicken breasts and baby potatoes with contemporary garlic, butter and cheese.  It pulls along quickly creating it a perfect dark meal.

Garlic Butter Chicken


  • 4 boneless skinless chicken breasts
  • 2 teaspoons dried parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup unsalted butter (1 stick)
  • 4 cloves minced garlic
  • I lb. baby potatoes (if larger than one inch slice in half)
  • 1/2 teaspoon crushed red pepper (or less to taste)
  • 1 cup shredded mozzarella
  • 1/2 cup shredded Italian blend


  1. Preheat oven to 400 degrees. Salt and pepper both side of the chicken breasts and place in single layer in casserole dish. Top with with baby potatoes.
  2. In large skillet melt butter over low heat. Add garlic and cook until fragrant; about 1 minute. Remove from heat and allow to cool for 5 minutes.
  3. Pour garlic butter over chicken and potatoes. Sprinkle with half the crushed pepper and half the dried parsley.
  4. Bake for 20-22 minutes or until chicken is almost cooked through.  Top evenly with both cheeses and the rest of the crushed pepper and dried parsley. Bake an additional 3-5 minutes or until cheese is melted.  Turn broiler on the last minute of cooking to lightly brown the tops.

Mushroom Ravioli With Spinach

Mushroom pasta with Spinach - this simple meatless food dinner needs solely half dozen ingredients and thirty minutes! Mushrooms area unit saute with spinach, garlic, preserved tomatoes and combined with pasta. Use baby portobellos, shiitake, oyster mushrooms, cremini, or button mushrooms.

My family loves Italian crammed food combined with a flavourous mixture of vegetables and mushrooms! This instruction has been galvanized by my Italian pasta that conjointly options various veggies. I used factory-made pasta crammed with four cheese combine.

Mushroom Ravioli With Spinach
Mushroom Ravioli With Spinach

You can use any sort of pasta to mix with mushrooms: pesto crammed pasta, cheese pasta, spinach crammed pasta, etc. you'll be able to even build your own pasta from scratch if you prefer. I even have two homespun pasta recipes on my website that I extremely suggest. attempt homespun pasta with chevre and spinach filling and pasta with spinach and cheese cheese filling.

Only half dozen ingredients. This instruction needs spinach, mushrooms, preserved tomatoes, olive oil, garlic, and factory-made or homespun pasta. easy and easy!

Mushroom Ravioli With Spinach


  • 10 oz ravioli (cheese ravioli, pesto-filled, etc.)
  • 1/4 cup sun-dried tomatoes , chopped
  • 1/4 teaspoon red pepper flakes
  • 10 oz mushrooms (cremini, button mushrooms, or baby portobellos)
  • 5 oz spinach , fresh
  • 2 tablespoons olive oil
  • 4 cloves garlic , minced
  • 1 tablespoon olive oil
  • salt and pepper


  1. Cook ravioli until al dente. Drain.
  2. In a large skillet, heat 2 tablespoons olive oil on medium heat.
  3. Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.
  4. Add fresh spinach, minced garlic, red pepper flakes.  Continue cooking and stirring until the spinach wilts.
  5. To the skillet with sautéed mushrooms and vegetables add cooked ravioli, 1 tablespoon of olive oil, and stir. Reheat gently on medium-low heat.
  6. Season with salt and pepper.

Baked Chicken Taquitos Recipes

These home-brewed Baked Chicken Taquitos rival something you’ll patronise the shop. Victimisation chopped chicken, cheese, and flour tortillas, they’re super simple and saporous. And they freeze fantastically therefore you'll build further and have a meal for later!

Who wants the Superbowl as associate degree excuse to try and do away with forks and spoons I actually have enough snacks bookmarked to last Pine Tree State a whole year. I can’t keep up!

Baked Chicken Taquitos Recipes
Baked Chicken Taquitos Recipes

And it doesn’t facilitate after I realize one thing I actually like, so build it repeatedly, getting into the manner of attempting others. Food bloggers ar invariably backlogged with recipes to undertake and make, therefore you higher believe one thing is nice once we build it for our families all the time. Like these Baked Chicken Taquitos!

If you opt to create these Taquitos for a crowd, then I like to recommend multiplication the recipe; They won’t last long. I conjointly suggest creating them for a replacement mommy or a disciple recovery from surgery United Nations agency lack the energy or ability to cook. Bring them some and they’ll be grateful!

Baked Chicken Taquitos Recipes


  • 3 ounces cream cheese, softened
  • 1/4 cup salsa (red or green)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 2 cloves garlic, minced
  • 1 tablespoon lime juice
  • 1/2 teaspoon cumin
  • 2 small scallions, diced
  • 2 cups shredded cooked chicken
  • 3 tablespoons chopped cilantro or parsley
  • 1 cup pepperjack cheese
  • 12 6-inch flour tortillas
  • cooking spray
  • kosher salt


  1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, mix together the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, garlic, cilantro, and scallions until well combine and creamy. Add in the cooked chicken and cheese; stir to thoroughly combine.
  3. Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 10 seconds).
  4. Spoon 3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla tightly.
  5. Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other.
  6. Spray the tops lightly with cooking spray and sprinkle with a little kosher salt (don’t skip the salt!)
  7. Bake for 15-20 minutes or until crisp and golden.
  8. Serve with salsa, sour cream, or guacamole.

Paleo Buffalo Chicken Casserole

A creamy paleo buffalo casserole with ranch dressing and cauliflower rice that is very easy to form for a healthy nighttime dinner. With an excellent creamy buffalo-ranch sauce, it is so filling, too. Whole30, low carb, keto friendly.

If I hadn’t essentially shamed him into not ingestion the complete paleo buffalo casserole instruction, he’d have done simply that: consumed the full entire baker of the things. 

Paleo Buffalo Chicken Casserole
Paleo Buffalo Chicken Casserole 

When it involves nighttime dinners, I’m all regarding the fast and simple however still flavoursome. I’d abundant rather follow some further steps in a very instruction than dish an ordinary, bland dinner, however that wizardly combination of filled with flavor and Ohio thus easy? That’s the sweet spot, and this paleo buffalo casserole is completely in it.

It uses pre-cooked chicken, whether or not from a rotisserie chicken (Make certain you get a compliant chicken if you’re on a Whole30!), leftovers, or some further chicken breasts you baked up throughout Sunday meal schoolwork. we have a tendency to stir that in conjunction with pre-riced cauliflower rice, although you'll be able to altogether use cauliflower rice you create reception. and therefore the sauce, although it's five ingredients, all uses Whole30 ingredients that ar super straightforward to possess delivered to your step.

Paleo Buffalo Chicken Casserole


  • 4 cups chicken cooked and diced
  • 3 cups cauliflower rice preferably pre-riced and frozen
  • 1 cup green onions sliced, plus more for garnish, about 4 total
  • Creamy Buffalo Ranch Sauce:
  • 1/4 cup Whole30 ranch dressing plus 2 tablespoons if necessary to coat chicken-rice mixture
  • 1/4 cup + 2 tablespoons coconut cream only the solid white part from a can of coconut milk or cream
  • 1/2 cup hot sauce
  • 1/2 cup Whole30 mayonnaise
  • 1 teaspoon garlic powder
  • 1/2-1 teaspoon salt

To Serve:

  • green onions sliced
  • fresh parsley chopped
  • celery sticks
  • ranch dressing


  1. Preheat oven to 350º F.
  2. Combine chicken, cauliflower rice, and 1 cup green onions in a large bowl. In a medium bowl, whisk together all sauce ingredients. Pour over chicken-rice mixture and toss to coat well. Transfer to a 9x9" baking dish.
  3. Bake 30 minutes or until bubbly. Garnish with more ranch dressing, green onions, and freshly chopped parsley. Serve with celery sticks, if desired.

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