247tasty

Prep Time: 10 mins | Cook Time: 2 hrs | Total Time: 2 hrs 10 mins | Yield: 8 Servings

These chicken wings were cooked to perfection in the slow cooker! The BBQ sauce alone is more than enough to let you know that you are in for a treat! With 8 servings, this recipe is perfect for a simple family dinner. Enjoy!

Ingredients:

For the Spice Mix

2 tsp garlic powder
1 tsp smoked paprika
2 tsp seasoned salt
1 tsp ground black pepper
1 tsp chili powder
2 tsp onion powder
1 tbsp brown sugar

For the Honey BBQ Sauce

2 tbsp hot sauce (I use Frank’s original)
3 tbsp apple juice or apple cider
1/2 c honey
1 c BBQ sauce (I used the original recipe)
The Rest
2 tbsp cornstarch
4 lbs. chicken wings, patted dry

Directions:

Add all the ingredients for the spice mix into a mixing bowl. Whisk everything until well incorporated.

Lay the chicken wings into the slow cooker and arrange them in a single layer to the bottom. Season the chicken with the spice mix and toss to coat.

In another mixing bowl, add all the ingredients for the BBQ sauce. Stir until well blended. Add the sauce on top of the chicken, then toss again to coat.

Cover and seal the slow cooker, then cook the chicken for about 2 hours on a high setting or 4 hours on a low setting.

Add slurry (cornstarch and water mixture) and stir until well blended. Cook for 10 more minutes or until the texture becomes thick.

To Broil the Chicken Wings:

Line with foil the inside of a baking sheet.

Arrange the chicken wings onto the prepared baking sheet in a single layer. Broil them for about 3 minutes on each side or until they become golden brown.

Serve the chicken wings with the sauce. Enjoy!

Notes:

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 420 kcal (21%) | Carbohydrates: 37g (12%) | Protein: 23g (46%) | Fat: 19g (29%) | Saturated Fat: 5g (31%) | Cholesterol: 94mg (31%) | Sodium: 1130mg (49%) | Potassium: 319mg (9%) | Sugar: 31g (34%) | Vitamin A: 455IU (9%) | Vitamin C: 3.7mg (4%) | Calcium: 30mg (3%) | Iron: 1.6mg (9%)

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Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 8 Servings

This Taco Corn Casserole is an upgrade to this traditional recipe. All I can say about this is that you need to try it and taste it yourself! From the corn to the cheese, everything about this casserole is amazing! I highly recommend serving this with fresh salsa and sour cream for the best experience. Just do it and thank me later! Enjoy!

Ingredients:

1/2 c melted butter
1 c shredded cheddar cheese
15 oz. whole kernel corn (drained)
8 oz. Jiffy Corn Muffin mix (1 box)
1/4 c diced green chilies (drained)
1 lb. taco seasoned ground beef (either leftover meat or beef cooked specifically for this purpose)
15 oz. creamed corn (not drained)
1 c sour cream

TOPPINGS:
sour cream
Pico de Gallo

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 9×9-inch baking pan.

Add all the ingredients into a large mixing bowl. Stir everything until well incorporated. Transfer the mixture to the prepared baking pan and spread it evenly.

Place the baking pan in the preheated oven and bake the casserole for about an hour or until done.

Remove the casserole from the oven.

Top each serving with sour cream and salsa.

Serve right away. Enjoy!

Notes:

Cooking time will depend on the baking pan that you use. A 9×9-inch baking pan will take about an hour to bake. A 13×9-inch baking pan on the other hand will take about 45 minutes.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 558 kcal | Carbohydrates: 40g | Protein: 18g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 101mg | Sodium: 732mg | Potassium: 398mg | Fiber: 3g | Sugar: 10g | Vitamin A: 780IU | Vitamin C: 4.3mg | Calcium: 169mg | Iron: 2.5mg

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Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 6 Servings

Rice, chicken, cheese, and a lot more! This casserole is such a delicious dish! You can serve this pretty much any time of the day! Ready in less than an hour, you have got to give this one a try!

Ingredients:

2 4 ounces cans of diced green chiles, drained well
4 c cooked rice
10 ounces diced, pre-cooked chicken
2 tablespoons olive oil
1 small onion, minced
1/2 c milk
2 c shredded cheese (I used a combo of white cheddar and pepper jack, but Monterey Jack is really good too.)
1 yellow bell pepper, chopped
Plenty of salt and pepper
A pinch of cayenne pepper
1 tbsp cumin
1 Egg
1/2 c sour cream

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a large casserole dish.

Place a large pan on the stove and turn the heat to medium. Add olive oil and allow it to become hot.

Add the bell peppers and onions, then sauté for a few minutes until soft and translucent. Transfer them to the prepared casserole dish.

Add the chicken, green chilis, salt, pepper, cayenne, cumin, sour cream, rice, and 1 1/2 cups of cheese into the casserole dish with the sauteed veggies. Stir everything until well incorporated. Taste, then add more seasonings if needed.

In a mixing bowl, add egg and milk. Whisk until well blended.

Pour the egg mixture on top of the casserole dish and spread it evenly.

Sprinkle the rest of the shredded cheese on top of the dish.

Place the casserole in the preheated oven and bake for about 35 minutes or until the top turns golden brown. Remove from the oven.

Top each serving with a dollop of sour cream.

Serve and enjoy!

Notes:

Feel free to add more chicken if you prefer.

It is important to taste the dish first before adding more seasonings

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Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 8 Servings

These Twice Baked Potatoes are the perfect side dish you will ever have today! Packed with incredible flavors, these treats are surely going to be a hit at dinner! Try it now. Enjoy!

Ingredients:

2 green onions (chopped)
½ c milk
3 tbsp canola oil
¼ c salted butter
Salt and pepper
4 ounces of cream cheese
1 ½ c shredded cheddar cheese (divided)
½ c sour cream (or more to get texture creamy)
¾ c crumbled bacon (cooked and crumbled, divided)
4 large Russet baking potatoes

Directions:

Prepare the oven and preheat it to 218 degrees C or 425 degrees F.

Place the potatoes under running water to remove any dirt. Use paper towels to pat them dry. Use a fork to poke small holes all over them.

Drizzle oil and sprinkle salt and pepper over the potatoes, then rub each until coated. Arrange them in a single layer on a baking sheet.

Put the baking sheet in the preheated oven and bake the potatoes for about 45 minutes or until easily pierced with a fork.

Remove the potatoes from the oven and let them cool for at least 10 minutes at room temperature.

Adjust the heat of the oven down to about 350 degrees F.

Slice the potatoes into two, then scoop out the flesh, leaving only about 1/4 of it in each slice. Put the flesh into a mixing bowl. Set aside the skins for later use.

Add 1 cup of cheese, sour cream, cream cheese, butter, bacon, chopped onions, and milk into the bowl with the potato flesh.

Mash everything until well incorporated.

Stuff each potato skin with the mixture, then top each with cheese and bacon. Bake for 10 minutes or until the cheese turns golden brown.

Serve and enjoy!

Nutrition Facts:

Calories: 391 kcal | Carbohydrates: 21g | Protein: 13g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 77mg | Sodium: 569mg | Potassium: 533mg | Fiber: 1g | Sugar: 2g | Vitamin A: 725IU | Vitamin C: 6.8mg | Calcium: 217mg | Iron: 1.2mg

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Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 10 to 12 Servings

This Southern Squash Casserole is one of my comfort foods! It is just packed with incredible flavors! Serve this for dinner, and I promise you that everyone is going to love it. Enjoy!

Ingredients:

8 oz. shredded cheddar cheese (sharp is my favorite)
1/2 teaspoon fresh ground black pepper
1 cup mayonnaise
3 pounds yellow squash, sliced or diced
1 can(s) cream of mushroom or chicken soup, 10.5 ounces
1 teaspoon salt
1/2 cup diced Vidalia onion, optional
1 Egg

Topping:

1 stick melted butter
2 sleeves of Ritz crackers, crushed

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a casserole dish.

Place the squash under running water to remove any dirt. Slice it into small cuts. Add them into a large mixing bowl.

Add cheese, salt, pepper, onions, soup, eggs, and mayonnaise into another mixing bowl. Stir everything until well incorporated. Transfer the mixture into the bowl with the squash, then toss to combine.

Move the squash mixture into the prepared casserole dish and spread it evenly.

Wrap the crackers with a towel, then use a rolling pin to crush them.

Transfer the crushed crackers into a mixing bowl.

Add butter into a heat-proof bowl, then place it in the microwave. Heat for a few minutes until completely melted.

Remove the melted butter from the microwave, then transfer it into the bowl with the crushed crackers. Stir until well blended.

Add the crushed crackers over the casserole and spread it evenly.

Cover with foil and bake for about 30 minutes.

Remove the foil cover and bake for 20 more minutes or until the top turns golden brown.

Remove from the oven and let it rest for a few minutes at room temperature.

Serve and enjoy!

Notes:

Feel free to add some chopped chicken slices if you prefer.

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Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 6 Servings

This Taco Spaghetti is total comfort food! I am so excited to share this recipe with you today because I know that you are going to love it! The cheesy and meaty taste of this dish is simply the best. Enjoy!

Ingredients:

1 (10.5 ounces) can cream of chicken soup
1½ c shredded cheddar cheese
⅔ c water
8 ounces spaghetti
1 (8 ounces) package of Velveeta cheese, cubed
1 (10 ounces) can Rotel diced tomatoes and green chilies undrained
1¼ lbs. lean ground beef or ground turkey
1 (1-ounce) package of taco seasoning

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 9×9-inch baking pan.

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the pasta and a bit of salt into the boiling water, then cook for a few minutes until al dente. Drain and rinse with cold water to stop the cooking process.

Place a large skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown.

Add water and the taco seasoning, then stir until well incorporated and cook for 5 more minutes.

Turn the heat down to low, then add the Rotel tomatoes, soup, and Velveeta. Stir everything until well blended. Make sure that the cheese has melted completely.

Remove from the heat, then scatter the cheddar cheese on top.

Place it in preheated oven and bake for about 30 minutes or until done.

Remove the Taco Spaghetti from the oven and let it rest for a few minutes before serving.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

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Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 8 Servings

Layer after layer of delicious flavors, this Beef Enchilada Casserole is surely a hit! Ready in less than an hour, you will be so glad that you gave this recipe a try. Enjoy!

Ingredients:

Enchilada Ingredients

12 soft corn tortillas, street taco size/individual taco size.
1 15 oz. can of black beans, drained and rinsed
1 pound ground beef
1.5 tsp cumin
½ tsp garlic powder
1 10 oz. can of red enchilada sauce
3 c shredded cheese, (I recommend the Mexican blend)
1 tbsp chili powder
1 12 oz. package of frozen whole kernel corn or canned corn, drained
1 16 oz. can of refried beans
¾ tsp salt
1 14.5 oz. petite diced tomatoes, undrained

Homemade Red Enchilada Sauce

6 oz. tomato sauce
1.5 c water
¼ c salsa
¼ tsp cumin, ground
1 tbsp olive oil
2.5 tsp chili powder
2 cloves garlic, minced
1 tsp parsley, dried
½ tsp oregano, dried
½ tsp basil, dried
⅛ tsp black pepper
⅛ tsp salt

Directions:

For Beef Enchilada Casserole:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown.

Add 1/2 of the enchilada sauce into a baking dish and spread it to the bottom.

Refer to the directions provided on the package of the corn on how to cook it.

Add 1/2 of the refried beans over 6 corn tortillas and spread it evenly. Place them into the baking dish over the sauce overlapping each other.

In a mixing bowl, add the browned beef, black beans, salt, pepper, spices, undrained tomatoes, corn, and the rest of the enchilada sauce. Stir everything until well incorporated.

Add 1/2 of the mixture on top of the corn tortillas and spread it evenly followed by 1 cup of cheese. Repeat the process until everything is arranged in layers ending with cheese.

Place the baking dish in the preheated oven and bake the casserole for about 35 minutes or until done.

Remove from the oven and allow it to rest for at least 5 minutes at room temperature.

Serve with sour cream, shredded lettuce, or avocado. Enjoy!

For the Gluten-Free Red Enchilada Sauce:

Place a saucepan on the stove and turn the heat to medium. Add oil and allow it to become hot.

Add garlic and sauté for about a minute or until aromatic. Add salt, pepper, basil, oregano, chili powder, tomato sauce, parsley, salsa, and cumin. Stir everything until well blended. Add water and stir again. Allow the mixture to boil.

Turn the heat down to low, then simmer the sauce for about 15 to 20 minutes.

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 to 4 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 379 kcal | Carbohydrates: 22g | Protein: 23g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 835mg | Potassium: 397mg | Fiber: 4g | Sugar: 2g | Vitamin A: 859IU | Vitamin C: 2mg | Calcium: 542mg | Iron: 3mg

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Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 4 Servings

Baked to perfection, these Potato Wedges are super legit! Serve them with your favorite dipping sauces, and you have yourself something to remember! This recipe can yield up to 4 servings. Make sure to double the recipe if you are serving more than that. Enjoy!

Ingredients:

3 tbsp olive oil
½ tsp freshly ground black pepper
4-6 russet potatoes
½ tsp paprika
2 tsp onion powder
1 tsp salt
2 tsp garlic powder

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line the inside of a rimmed baking sheet with parchment paper. (Feel free to apply cooking spray instead)

Slice each potato into two, then cut each slice into 4 to 6 pieces. Put them into a large mixing bowl. Add enough water to submerge them. Soak the potatoes for about 15 minutes to 1 hour. Drain and use paper towels to pat them dry.

In a large ziplock bag, add the potato slices.

Add paprika, salt, pepper, garlic powder, and onion powder into a mixing bowl. Whisk everything until well incorporated.

Add the spices together with olive oil inside the bag with the potato slices. Seal the bag and shake it until the potatoes are fully coated with the spices and oil.

Remove the potato slices from the bag and place them onto the baking sheet. Make sure to leave a small space between each potato.

Place the baking sheet in the preheated oven and bake the potatoes for about half an hour. Turn them over and bake for 30 more minutes or until done.

Remove from the oven and allow the Potato Wedges to rest for a few minutes before serving.

Serve warm with your preferred dipping sauce. Enjoy!

Nutrition Facts:

Calories: 271 kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 594mg | Potassium: 916mg | Fiber: 3g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 12.4mg | Calcium: 32mg | Iron: 2mg

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