247tasty

Prep Time: 40 mins | Yield: 4 Servings

Each bite of this Hamburger Mushroom Bake is bursting with incredible flavors! From the meat to the melted cheese, you will surely have a good time with this spectacular dish! Ready in less than an hour. Try this recipe now. Enjoy!

Ingredients:

2 teaspoons minced garlic
3 large Eggs
2 tablespoons unsalted butter
1-pound sliced mushrooms
6 ounces of cream cheese, softened
1 teaspoon seasoning salt
1 pound ground beef
Parmesan cheese for garnish
Salt and pepper to taste
2 tablespoons chopped fresh parsley

Directions:

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. Season with salt and pepper. Transfer onto a clean plate and discard any accumulated grease.

Add 2 tablespoons of butter to the same skillet and allow it to melt. Add the mushrooms, then saute for a few minutes until soft.

Add the minced garlic, then sauté for about a minute or just until aromatic. Add pepper, parsley, and seasoned salt. Stir to combine.

Meanwhile, add eggs and cream cheese to a food processor. Pulse a few times until well incorporated.

Add the ground beef into a baking dish and spread it evenly. Add the cream cheese on top and spread it evenly.

Place the sauteed mushrooms and garlic over the ground beef layer.

Place the baking dish in the preheated oven and bake the Hamburger Mushroom Bake for about 20 minutes or until done.

Remove from the oven and sprinkle shredded Parmesan cheese on top to garnish.

Serve right away. 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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Talk about a complete meal! These Crockpot Ranch Pork Chops and Potatoes are total comfort food that the whole family is going to love! A must-try recipe indeed. Enjoy!

Ingredients:

4 tablespoons Dry Ranch Seasoning (2 oz. packets)
2 teaspoons Apple Cider Vinegar
6 (about 1-1 ½ inches thick) Bone-In Pork Chops
3 pounds Red Potatoes – quartered
3 tablespoons Salted Butter – cut into 6 pieces
1/2 c Olive Oil
3 cloves of garlic – chopped
1 onion – sliced

Directions

Apply cooking spray to the inside of a crockpot. Add the potatoes to it.

Use paper towels to pat dry the pork chops.

Add a ranch packet to a shallow dish. Add the pork chops in it and toss to coat.

Place a heavy skillet on the stove and turn the heat to medium-high. Add 1 tablespoon of olive oil and allow it to become hot.

Add the pork chops into the hot skillet, then sear each side for about 3 minutes or until they turn brown. Transfer into the crockpot over the potatoes.

Add another tablespoon of oil to the same skillet and allow it to become hot.

Add the onions, then sauté for about 2 minutes or until soft.

Add the garlic, then sauté for about a minute or just until aromatic. Scrape the bottom of the skillet to get the browned bits.

Transfer them into the crockpot.

Add apple cider vinegar, olive oil, and ranch seasoning into a mixing bowl. Stir until well blended. Add the mixture on top of the ingredients in the crockpot followed by the butter.

Cover and seal the crockpot, then cook Crockpot Ranch Pork Chops and Potatoes for about 6 hours on a low setting or 3 hours on a high setting. Stir in salt and pepper to taste.

Serve and enjoy!

Notes:

I highly suggest using a thick bone-in chop for this recipe.

Don’t forget to sear the meat. It will give them a nice flavor and color.

Leftovers should be kept in an airtight container, then in the fridge. They can last up to 4 days or 2 months in the freezer.

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Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings

If you are looking for a new and easy recipe to try for dinner tonight, then this recipe is the best option! Enjoy this Magic Crispy Baked Shrimp in just 30 minutes of preparation and cooking time! You are so in for a treat!

Ingredients:

FOR THE SHRIMP:

1/2 c dry white wine
Juice from one lemon
3 garlic cloves, minced
1 pound jumbo shrimp, peeled and deveined
1/4 tsp black pepper
4 tbsp (1/2 stick) unsalted butter, melted and divided
1/2 tsp salt

FOR THE TOPPING:

1/4 c Parmesan cheese, finely grated
1/2 tsp salt
2 tbsp butter, melted
3/4 c panko breadcrumbs
Fresh parsley, finely chopped

Directions:

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

In a 9×13-inch baking pan, add 2 tbsp of butter and wine. Stir until well blended.

Place the pan in the preheated oven and allow the mixture to reduce for about 10 minutes.

In a mixing bowl, add lemon juice, salt, the rest of the butter, garlic, and pepper. Stir everything to combine.

Add the shrimp into the bowl with the lemon juice mixture, then toss to coat.

In another mixing bowl, add salt, Parmesan cheese, 2 tbsp of melted butter, and bread crumbs. Stir everything to combine as well.

Remove the pan with the butter mixture from the oven, then place the shrimp in it and arrange them in a single layer.

Sprinkle the breadcrumb topping on top.

Put the pan back in the oven and bake the Magic Crispy Baked Shrimp for about 12 minutes or until done.

Broil for another 2 minutes or until the top turns golden brown.

Remove the pan from the oven and sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

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This Creamy Butter Baked Chicken is one of my favorite dishes to serve on weekends when everyone is around! My loved ones constantly crave this. I can’t blame them because it is very delicious! From the juicy chicken to the creamy sauce, everything about this is simply the best! Try this recipe now!

Ingredients:

1/4 c butter
1 can cream of chicken soup (condensed 10.5 ounces)
4 boneless, skinless chicken breasts
1 c flour
1 ½ teaspoons salt
1 can of evaporated milk (12 ounces)
Lemon wedges (optional)
1/8 teaspoon freshly ground pepper

Directions:

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

Slice the butter into small cuts, then scatter them to the bottom of a 9×13-inch baking dish.

Put the baking dish in the preheated oven and allow the butter to melt. Remove from the oven.

In a mixing bowl, add salt, pepper, and flour. Whisk everything until well incorporated.

Add 4 ounces of evaporated milk into another mixing bowl.

Coat each chicken breast with milk and flour. Shake off any excess. Place it in the prepared baking dish. Repeat the process with the rest of the chicken breasts.

Place the baking dish in the preheated oven and bake the chicken for about 30 minutes or until done.

In a mixing bowl, add the can of soup and the rest of the evaporated milk. Stir until well blended.

Remove the chicken from the oven, then flip them over. Spread the milk mixture on top. Bake for another 30 minutes or until the texture of the sauce becomes thick.

Remove from the oven and let the dish 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: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 to 6 Servings

The cheese sauce of this dish is my favorite! It is very addicting and very hard to resist! Each bite is just amazing that you would want to eat it all! This is a total family favorite. A must-try!

Ingredients:

1 8-ounce can of tomato sauce
1 tsp seasoned salt
1 tsp Italian seasoning
1 large yellow onion, chopped
2 tbsp all-purpose flour
1 lb. lean ground beef
1/2 tsp garlic powder
salt and pepper, to taste
2 c shredded cheddar cheese
1 garlic clove, minced
½ c heavy cream
1/2 tsp smoked paprika
2 c pasta shells (can also use elbow pasta)
2 c low sodium beef broth

Directions:

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

Remove some of the greases from the pan and leave about 2 tbsp of it. Add the onion, then sauté for about 5 minutes or until translucent.

Add garlic, then sauté for about a minute or just until aromatic. Add flour, then whisk and cook for a minute as well.

Slowly add the beef broth and stir continuously until well incorporated. Let the mixture boil.

Add the garlic powder, Italian seasoning, seasoned salt, pasta, tomato sauce, and smoked paprika. Toss everything to combine.

Cover the pan with the lid, then cook everything for about 15 minutes or until the pasta is al dente. Stir constantly to prevent the pasta from sticking to the pan.

Stir in the cheese and cream to combine.

Put the browned beef back into the pan, then stir to combine. Cook for 2 more minutes, then remove the pan from the heat.

Serve and enjoy!

Notes:

Feel free to add more water or broth if you prefer.

You can also your preferred type of pasta for this recipe.

Leftovers should be kept in an airtight container, then put in the fridge. Reheat them before serving again.

Nutrition Facts:

Amount Per Serving: CALORIES: 590 | TOTAL FAT: 35g | SATURATED FAT: 18g | TRANS FAT: 1g | UNSATURATED FAT: 13g | CHOLESTEROL: 152mg | SODIUM: 870mg | CARBOHYDRATES: 25g | FIBER: 2g | SUGAR: 4g | PROTEIN: 42g

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Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 4 Servings

This Parmesan Garlic Linguine is nothing but perfect! With simple ingredients and easy steps, this is the recipe to try today! Serve it for dinner, and I promise you that everyone is going to love it! With 4 servings, everyone gets to taste this dish. Enjoy!

Ingredients:

8 oz. cream cheese, softened and cut into smaller cubes
Freshly Ground Pepper
2-3 tbsp heavy cream
2 tbsp olive oil
1 c pasta water
1/2 c Parmesan cheese, plus more for topping
1 lb. linguine
Coarse or Flaky Salt
4-5 cloves of garlic, minced or pressed

Directions:

Refer to the directions provided on the package of the noodles on how to cook them. Drain and set them aside. Reserve some of the pasta water for later use.

Put the same empty pot on the stove and turn the heat to medium. Add olive oil and allow it to become hot.

Add garlic and sauté for about a minute or until aromatic.

Add the cream cheese, then stir until well incorporated. Let it simmer for about 3 minutes or until completely melted.

Add pasta water, Parmesan cheese, and heavy cream. Stir everything until well blended.

Add the cooked pasta into the pot with the sauce, then toss to coat. Remove from the heat.

Sprinkle sea salt, freshly ground pepper, and grated Parmesan cheese over each serving.

Serve right away. Enjoy!

Notes:

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

You can add more cheese if you like. Just make sure to taste it first before adding anything to know if it is already too salty.

Nutrition Facts:

Calories: 756 kcal | Carbohydrates: 89g | Protein: 23g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 81mg | Sodium: 393mg | Potassium: 355mg | Fiber: 4g | Sugar: 5g | Vitamin A: 969IU | Vitamin C: 1mg | Calcium: 238mg | Iron: 2mg

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