Ultimate Beef Nachos

These loaded nachos are packed with flavorful seasoned beef, gooey cheese, and all your favorite toppings for the ultimate snack or meal!

Ingredients

For the Beef:

1 pound (80/20) ground beef

1 packet taco seasoning (or homemade: ½ tbsp cumin, ½ tbsp garlic powder, ½ tbsp onion powder, 1 tbsp smoked paprika, and a pinch of oregano)

½ cup water

1 can (15 oz) refried beans (optional for extra heartiness)

For the Nachos:

1 large bag low salt tortilla chips

2 cups low-fat shredded cheddar cheese (or a mix of cheddar & Monterey Jack)

1 cup low-fat shredded mozzarella cheese

½ cup low-fat nacho cheese sauce (optional)

Toppings:

1 cup diced tomatoes

½ cup diced red onion

½ cup sliced black olives

½ cup pickled jalapeños

1 avocado, diced (or guacamole)

½ cup low-fat sour cream

¼ cup chopped cilantro

Salsa & hot sauce (optional)

Instructions:

1. Cook the Beef: In a large skillet, cook ground beef over medium heat until browned. Drain excess fat. Add taco seasoning and water, simmer for 5 minutes until thickened. Stir in refried beans (if using) and set aside.

2. Assemble the Nachos: Preheat oven to 375°F. Spread tortilla chips on a large baking sheet. Layer with half of the shredded cheese, then add the seasoned beef, and top with remaining cheese.

3. Bake: Bake for 8-10 minutes or until cheese is melted and bubbly.

4. Add Toppings: Remove from oven and drizzle with nacho cheese sauce (if using). Top with tomatoes, onions, olives, jalapeños, avocado, and cilantro.

5. Serve: Drizzle with sour cream and serve with salsa and hot sauce on the side.

Enjoy these Epic Beef Nachos Supreme as the perfect party snack or game-day favorite! 😋

Tuna Melt Patties

Ingredients

2 cans (5 oz each) tuna, drained

1/2 cup breadcrumbs (panko or regular)

1 egg

1½ cup mayonnaise (see mayo recipe)

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1½ teaspoon salt

1/4 teaspoon black pepper

2 tablespoons chopped green onions

1/2 cup shredded cheddar cheese

For Cooking:

2 tablespoons olive oil or butter For Serving:

4 hamburger buns or sandwich bread

4 slices cheddar or Swiss cheese

4 tomato slices (optional)

Lettuce leaves (optional)

Directions:

Prepare the Patties:

In a large bowl, mix drained tuna, breadcrumbs, egg, mayonnaise, mustard, garlic powder, onion powder, salt, pepper, green onions, and shredded cheddar cheese.

Form the mixture into 4 equal patties.

Cook the Patties:

Heat olive oil or butter in a skillet over medium heat.

Cook patties for 3-4 minutes per side until golden brown and heated through.

Melt the Cheese:

Place a slice of cheddar or Swiss cheese on top of each patty.

Cover the skillet for 30 seconds until the cheese melts.

Assemble & Serve:

Toast the buns if desired.

Place lettuce and tomato slices on the bottom bun, add the tuna melt patty, and top with the other half of the bun.

Serve warm with fries, salad, or chips.

Serve & Time:

Serves: 4

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Lemon Blueberry Cream Cheese Sourdough

Ingredients:

For the Dough:

  • 1 cup active sourdough starter (fed and bubbly)
  • 1 cup warm water
  • 4 cups bread flour
  • 1 teaspoon salt
  • 1 tablespoon sugar

(optional, for a touch of sweetness)

For the Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • 1 cup fresh blueberries

(you can use frozen, but fresh is best)

Instructions:

  1. Mix the Dough:
  • In a large mixing bowl, combine the active sourdough starter and warm water. Stir until well mixed.
  • Add the bread flour, salt, and sugar (if using).

Mix until a shaggy dough forms.

  1. Knead the Dough:
  • Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook.
  1. First Rise:
  • Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for about 4-6 hours, or until it has doubled in size.

4. Prepare the Filling:

  • While the dough is rising, prepare the cream cheese filling. In a medium bowl, mix the softened cream cheese, powdered sugar, lemon juice, and lemon zest until smooth and well combined. Set aside.
  1. Shape the Dough:
  • Once the dough has risen, gently punch it down to release the air. Turn it out onto a floured surface and shape it into a rectangle (about 12×18 inches).

6. Add the Filling:

  • Spread the cream cheese mixture evenly over the dough rectangle, leaving a small border around the edges.
  • Sprinkle the fresh blueberries over the cream cheese filling.
  1. Roll the Dough:
  • Starting from one long side, carefully roll the dough into a log, pinching the seam to seal. Tuck the ends under to form a loaf shape.

8. Second Rise:

  • Place the rolled dough seam-side down into a greased loaf pan. Cover it again and let it rise for another 1-2 hours, or until puffed.

9. Preheat the Oven:

  • Preheat your oven to 375°F (190°C) during the last 30 minutes of the second rise.
  1. Bake:
  • Once the dough has risen, bake in the preheated oven for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

11. Cool:

  • Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

12. Slice and Serve:

  • Once cooled, slice the bread and enjoy! This lemon blueberry cream cheese sourdough is perfect for breakfast or as a sweet treat.

Mini Pizza Burgers Recipe

Ingredients:

For the Meat Patties:

1 lb (450g) ground beef or ground turkey

1 small onion, finely diced

2 garlic cloves, minced

1 tablespoon Italian seasoning Salt and pepper, to taste

1 tablespoon olive oil (for cooking)

For the Sliders:

8 small burger buns or slider rolls (sliced bread or mini bagels can be used as alternatives)

1/2 cup pizza sauce or marinara sauce

1 cup sliced pepperoni or preferred toppings (mushrooms, bell peppers, etc.)

2 cups shredded mozzarella cheese (or a mix of mozzarella and cheddar)

1/4 cup grated Parmesan cheese (optional)

Fresh basil or parsley for garnish (optional)

Instructions:

  1. Prepare the Meat Patties:

In a large bowl, combine the ground meat with the diced onion, minced garlic, Italian seasoning, salt, and pepper. Mix well to incorporate all ingredients evenly. Shape the mixture into small, round patties, roughly the size of the buns.

  1. Cook the Patties:

Heat olive oil in a skillet over medium-high heat. Cook the patties for 3-4 minutes on each side until they are browned and cooked through. Transfer the patties to a paper towel-lined plate to drain any excess oil.

  1. Assemble the Sliders:

Preheat your oven to 375°F (190°C). Place the bottom halves of the buns on a baking sheet. Spread a spoonful of pizza or marinara sauce on each bun. Layer with pepperoni (or other toppings) and then top with one of the cooked patties.

  1. Add the Cheese:

Generously sprinkle shredded mozzarella over each patty. For added flavor, optionally top with grated Parmesan. Place the top halves of the buns on each slider.

  1. Bake:

Slide the tray into the preheated oven and bake for 10-12 minutes, or until the cheese melts and becomes bubbly. For a crispier finish, broil for the final 2-3 minutes.

Shepard Pie

Delicious Shepherd’s Pie

Ingredients:

1 lb ground beef

1 onion, chopped

2 cloves garlic, minced

1 cup frozen peas and carrots

1 cup beef broth

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

Salt and pepper, to taste

4 cups mashed potatoes

(prepared from scratch or store- bought)

1 cup shredded cheddar cheese (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C). Grease a baking dish.
  2. In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
  3. Add the chopped onion and minced garlic to the skillet. Cook until the onion is soft and translucent.
  4. Stir in the frozen peas and carrots, beef broth, tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Simmer for 5-7 minutes, until the mixture thickens.
  5. Transfer the beef mixture to the prepared baking dish. Spread the mashed potatoes evenly over the top.
  1. If using, sprinkle shredded cheddar cheese over the mashed potatoes.
  2. Bake in the preheated oven for 20-25 minutes, or until the top is golden and the filling is bubbling.
  3. Let cool for a few minutes before serving.

Whipped Cream

Ingredients

1 quart of heavy whipping cream

1 teaspoon of vanilla extract

1/4 cup of powdered sugar

1/3 box of small box vanilla instant pudding

Using a kitchen aid mixed with a whisk attachment , and large bowl, add all ingredients starting with the cream first, then vanilla extract. Add sugar then pudding powder.

Mix till the peaks are firm. Do not over whip.

See video below

Keto Pizza

Ingredients

2 cups Shredded Mozzarella Cheese

1 oz cream cheese (or 2 tablespoons)

1 cup Almond Flour

1 egg

1 teaspoon baking powder

1 teaspoon Italian seasoning optional

1 teaspoon garlic powder optional

Directions

Instructions

Pre-heat oven to 450F.

Add mozzarella and cream cheese to a large microwave-safe bowl and microwave for 45 seconds.

Remove from microwave and add in egg, almond flour, baking powder, Italian seasoning, and garlic. Mix with a spoon until well incorporated.

Transfer dough onto a large piece of parchment paper and cover with another piece of parchment paper. Flatten out dough using a rolling pin to about 1½” thick.

Remove parchment paper and shape with hands if desired.

Transfer pizza on the parchment paper onto a baking sheet or pizza stone and bake for 10 minutes.

Transfer pizza on the parchment paper onto a baking sheet or pizza stone and bake for 10 minutes.

Remove from oven (keep the oven on) and load your pizza however you like with all of your favorite sauces, cheese, and toppings.

Bake pizza for another 5-8 minutes or until the cheese is bubbly

Long John Silvers Batter Recipe

Long John Silver’s Batter Recipe

Ingredients:

Vegetable Oil (for frying): 8 cups

All-Purpose Flour: 2 cups

Cornstarch: 1/4 cup

Sugar: 2 teaspoons

Salt: 2 teaspoons

Baking Powder: 1/2 teaspoon

Baking Soda: 1/2 teaspoon

Onion Salt: 1/2 teaspoon

Paprika: 1/2 teaspoon

Ground Black Pepper: 1/4 teaspoon

Club Soda: 16 ounces

Cod or White Fish (cut into 3 ounce pieces): 2 pounds

Cooking Instructions:

Preheat 8 cups of vegetable oil to 350°F in a fryer or a heavy pot. Mix flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and black pepper in a bowl.

Gradually add club soda to the dry mixture, stirring continuously until the batter foams.

Dip the fish slices into the batter, ensuring an even coat.

Carefully lower the coated fish into the hot oil. Fry for 2-3 minutes until the batter turns golden and the fish floats.

Remove and drain the fish on a wire rack.

Greek Lemon Chicken and Potatoes

Greek Lemon Chicken And Potatoes

This dish combines succulent chicken thighs with aromatic potatoes, enveloped in a rich lemon and herb-infused blend, bringing a taste of Greece to your dining table.

Ingredients :

1 tbsp salt.

1 tsp pepper.

1/2 cup olive oil.

4 pounds chicken thighs, skin-on, bone-in.

3 russet potatoes, peeled and quartered.

1/2 cup fresh lemon juice.

6 cloves garlic, minced.

1 tablespoon dried oregano.

1 teaspoon dried rosemary.

1 pinch cayenne pepper.

1 cup chicken broth, divided.

1 teaspoon chopped fresh oregano, or to taste.

Directions:

Start by gathering your components and heating your oven to 425°F (220°C). Lightly coat a spacious roasting dish with oil.

In a large bowl, mix the chicken and potatoes. Integrate lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Stir until everything is well covered.

Arrange the chicken with the skin facing up in the prepared dish.

Nestle potato segments around them. Pour 2/3 cup of chicken broth over it, and use any dressing left in the bowl on top of the chicken and potatoes.

Place the dish in the oven and roast for 20 minutes. Turn the chicken and potatoes, and then set the chicken skin-side up once more.

Continue to roast until the chicken is golden and thoroughly cooked, around 25 more minutes; ensure an instant-read thermometer reads 165°F (74°C) near the bone.

Move the chicken to a serving dish and keep it warm, while the potatoes remain in the pan.

Switch on the broiler or the oven to its maximum heat. Re-toss the potatoes in the pan’s juices. Put the pan under the broiler and cook until the potatoes become crispy for about 3 minutes.

Transfer the crispy potatoes to the plate with the chicken.

Set the roasting pan on a medium flame. Add the remaining 1/3 cup chicken broth and scrape up the caramelized bits from the base of the pan.

Pour the strained pan juices into a measuring cup and distribute them over the chicken and potatoes.

Finish with a sprinkle of fresh oregano and serve your delightful creation!.

Garlic Flatbread

Ingredients:

1 cup almond flour

2 large eggs

2 cloves garlic, minced

1/4 cup grated

Parmesan cheese

2 tablespoons olive oil

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon dried oregano (optional)

1/2 teaspoon dried basil (optional)

Butter or olive oil for brushing (optional) Fresh parsley, chopped (optional)

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, whisk together almond flour, baking powder, salt, minced garlic, grated Parmesan cheese, and optional dried herbs (oregano and basil).

In a separate bowl, beat the eggs. Then, add the eggs and olive oil to the dry ingredients mixture.

Stir until well combined and a dough forms.

Divide the dough into 4 equal portions.

Place each portion of dough onto the prepared baking sheet. Using your hands or a rolling pin, flatten each portion of dough into a thin, flatbread shape. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the flatbreads are cooked through.

Optional: Once baked, brush the flatbreads with melted butter or olive oil and sprinkle with chopped fresh parsley for added flavor.

Let the flatbreads cool slightly before serving.