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

These Crispy Roasted Potatoes have always been my favorite growing up. You can say that I have perfected this recipe to the best of my ability. Here you go! I have listed all the ingredients and directions so all you need to do is to follow them step by step, and you are good to go! In just 25 minutes, you can have the most satisfying treats to serve today. Try it now!

Ingredients:

1/2 tsp smoked paprika
1/2 tsp fresh ground black pepper
1 1/2 lbs. Yukon Gold or baby potatoes
Fresh herbs like chopped chives, parsley, or mint for serving
3/4 tsp fine sea salt
1 1/2 tbsp neutral oil like grape seed oil, vegetable oil, or avocado oil

Directions:

Prepare the oven and preheat it to 425 degrees F.

Line the inside of a large baking sheet with parchment paper.

Slice the potatoes into small cuts. Put them into a mixing bowl.

Add smoked paprika, salt, pepper, and oil over the potato slices. Toss everything until well combined.

Transfer the potatoes onto the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the potatoes for about 25 to 35 minutes or until done. Make sure to stir them to prevent them from burning.

Remove the Crispy Roasted Potatoes from the oven, then sprinkle freshly chopped herbs on top to garnish.

Serve right away. Enjoy!

Notes:

Make sure to line the baking sheet with parchment paper or a silicon mat.

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

Nutrition Facts:

NUTRITION PER SERVING: Serving Size 1/4 of the recipe / Calories 163 / Total Fat 5.4g / Saturated Fat 0.8g / Cholesterol 0mg / Sodium 463.3mg / Carbohydrate 26.9g / Dietary Fiber 4.2g / Total Sugars 2g / Protein 2.9g

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This Crispy Potato Roast is one of my comfort foods! It tastes amazing and looks very appetizing! All the ingredients in this are just delicious! The pancetta gave a nice texture and flavor in each bite! Invite everyone and surprise them with this! It is a total crowd-pleaser! In just a couple of minutes, you can have the most satisfying treat ever. Enjoy!

Ingredients:

1 small onion or 4 shallots, peeled and sliced very thin
About 3 oz. pancetta, cubed
10-12 russet potatoes, peeled
4-6 fresh thyme sprigs
3 tbsp butter, melted
1/2 tsp red pepper flakes (optional)
Kosher salt
3 tbsp extra-virgin olive oil

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

In a small bowl, add melted butter and oil. Stir until well blended.

Coat the inside of a 10-inch round baking dish with a butter-oil mixture.

Thinly slice each potato, but not all the way through. Lay them around the prepared baking dish and arrange them in a single layer vertically. Season with salt and pepper flakes, then brush them with the rest of the butter-oil mixture.

Place the baking dish in the preheated oven and bake the potatoes for about 1 hour and 25 minutes.

After 30 minutes of baking, cover the potatoes with foil.

Meanwhile, cook the pancetta for a few minutes until crispy. Transfer them to a clean plate lined with paper towels to drain the grease.

Scatter the crispy pancetta around the potatoes followed by the thyme sprigs. Bake everything for 35 more minutes.

Remove from the oven, then sprinkle kosher salt on top to season.

Serve right away with sour cream. 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: 10 Mins | Cook Time: 15 Mins | Total Time: 25 Mins | Yield: 8 Servings

If you want the best side dish to go with your favorite main dish, then you have got to try this awesome recipe! This Steakhouse Style Garlic Mashed potato is creamy and loaded with delicious flavors! From the potatoes to the cream cheese, everything about this is perfect! Boiled until tender in broth, I know you already have an idea of how it would taste. Don’t forget to share this recipe with everyone. Enjoy!

Ingredients:

½ c salted butter
4 oz. of cream cheese
½ c buttermilk
5 lbs. of red potatoes, unpeeled
1 tsp salt
5 cloves garlic whole
6 c chicken broth

Directions:

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

Peel the potatoes and slice each into 1-inch pieces. Add them into the pot with the boiling broth together with garlic cloves.

Stir and cook for 15 minutes or until the potatoes are fork-tender.

Remove the potatoes from the pot and place them into a large bowl.

In the bowl with the potatoes, add buttermilk, cream cheese, salt, and butter. Mash everything until well incorporated.

Taste, then add more salt if needed.

Serve and enjoy!

Notes:

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

I highly recommend boiling the potatoes in broth. They will soak it up which will give them a nice flavor!

Feel free to use russet potatoes, red potatoes, or Yukon gold potatoes.

Nutrition Facts:

Calories: 369 kcal | Carbohydrates: 47g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 1149mg | Potassium: 1478mg | Fiber: 4g | Sugar: 4g | Vitamin A: 590IU | Vitamin C: 37.3mg | Calcium: 77mg | Iron: 2.5mg

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

With simple ingredients, which I’m pretty sure you already have, you can have quality food that you and your loved ones are going to enjoy! This Creamy Tomato Pasta is ready in just 25 minutes!

Ingredients:

2 tbsp tomato paste
Salt & pepper to taste
1 (14 fluid ounces) can of tomato sauce
3/4 c heavy/whipping cream
8 oz. uncooked pasta
Freshly grated parmesan cheese for serving, to taste
1/4 tsp Italian seasoning
2-3 cloves garlic, minced
2 tbsp butter

Directions:

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

Add the pasta noodles into the boiling water, then cook for a few minutes until al dente.

While the pasta is cooking, place a skillet on the stove and turn the heat to medium-high. Add butter and allow it to melt.

Stir in the garlic and saute for a minute or until aromatic.

Stir in the Italian seasoning, tomato paste, cream, and tomato sauce until well blended. Simmer for 5 minutes or until the texture of the sauce becomes thick. Sprinkle salt and pepper to taste. Add a bit of sugar if you prefer.

Immediately drain the noodles and put them into the skillet. Toss to coat with the delicious sauce. Dish out!

Sprinkle a generous amount of 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.

Make sure to use a cream for the best result!

Feel free to use your preferred pasta for this recipe.

You can add veggies to the sauce if you like. I recommend spinach.

Nutrition Facts:

Calories: 447 kcal Carbohydrates: 51g Protein: 10g Fat: 23g Saturated Fat: 14g Cholesterol: 76mg Sodium: 654mg Potassium: 569mg Fiber: 4g Sugar: 7g Vitamin A: 1383IU Vitamin C: 9mg Calcium: 59mg Iron: 2mg

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Prep Time: 10 Mins | Cook Time: 45 Mins | Total Time: 55 Mins | Yield: 6 Servings

Simple, delicious, and easy! These three words best describe my experience with this Bolognese! The combination of all the ingredients complements very well with each other to make such a luscious dish! Try this recipe now, and I promise you that it will be the best decision you will ever make today! Invite your friends over and surprise them with this dish. Enjoy!

Ingredients:

1 lb. ground chuck beef
1 celery stalk (coarsely chopped)
1 carrot (coarsely chopped)
1 medium onion (coarsely chopped)
2 garlic cloves (peeled and coarsely chopped)
Salt and freshly ground black pepper
1/4 c freshly grated Pecorino Romano
1 28 oz. can of crushed tomatoes
8 fresh basil leaves (chopped)
1/4 c flat-leaf Italian parsley (chopped)
1/4 c extra-virgin olive oil

Directions:

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

Stir in the garlic and onion, then saute for a few minutes until aromatic and soft.

Stir in the carrot and celery, then saute for about 5 minutes or until soft.

Turn the heat up to high, then stir in the ground beef. Cook for a few minutes until crumbly and brown. This usually takes about 10 minutes.

Stir in the basil, parsley, and tomatoes. Cook for a few minutes until the texture of the sauce becomes thick. Add salt and pepper to taste.

Remove the skillet from the heat, then sprinkle Pecorino Romano on top.

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.

Nutrition Facts:

Calories 194 Carbs 10 grams Protein 16 grams Fat 11 grams Saturated Fat 3 grams Cholesterol 40 milligrams Sodium 458 milligrams Fiber 3 grams Sugar 5 grams

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Prep Time: 10 Mins | Cook Time: 20 Mins | Marinate Time: 3 Hrs | Total Time: 3 Hrs 30 Mins | Yield: 6 Servings

You will surely enjoy dinner with this amazing dish! It is loaded with chicken and veggies! It will be a feast for the whole family!

Ingredients:

FOR THE CHICKEN AND MARINADE:

1 ¼ -1 ½ pounds chicken tenders (about 10 tenders)
2 tbsp fresh rosemary, finely chopped
1 tbsp fresh parsley, chopped
2 tbsp spicy harissa (or mild if preferred)
4 garlic cloves, minced
2 tbsp paprika or smoked paprika
1 tsp salt and pepper
3 tbsp freshly squeezed lemon juice
3 tbsp extra virgin olive oil

FOR THE ROASTED VEGETABLES:

1 red pepper, sliced, seeds and core removed
1 tsp paprika or smoked paprika
1 ½ tsp salt
2-3 tbsp olive oil
1 yellow pepper, sliced, seeds and core removed
1 tsp pepper
1 pound baby dutch potatoes gently scrubbed in water, cut larger ones in half so they are all the same size, (½-inch in diameter preferable. ¾-inch will work, but may take longer to cook)

FOR THE GARNISH:

Parsley, finely chopped
Sliced green and black olives (optional)
Capers for garnish (optional)
¾ c plain Greek yogurt

Directions:

Marinade:

Add lemon juice, harissa, olive oil, salt, pepper, parsley, lemon juice, rosemary, and paprika into a mixing bowl. Whisk everything until well combined.

Put the chicken tenders into the bowl with the marinade, then toss to coat. Place it in the fridge and let the chicken marinate for 3 to 6 hours.

Vegetables:

Lay the potatoes and peppers onto a baking sheet and arrange them in a single layer.

Add 3 tbsp of olive oil over the veggies, then toss to coat.

In a small bowl, add paprika, salt, and pepper. Whisk everything until well incorporated. Sprinkle the mixture on top of the veggies and toss again to coat.

Cook:

Prepare the oven and preheat it to 225 degrees C or 450 degrees F.

Transfer the chicken tenders onto the baking sheet with the veggies.

Place the baking sheet in the preheated oven and roast the chicken and veggies for about 20 minutes or until done.

Remove from the oven and dish out!

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Nutrition Facts:

Calories 300 Total Fat 14g Saturated Fat 2g Unsaturated Fa 0g Cholesterol 61mg Sodium 1166mg Carbohydrates 16g Fiber 4g Sugar 2g Protein 25g

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Prep Time: 10 Mins | Cook Time: 25 Mins | Total Time: 35 Mins | Yield: 4 Servings

Turn those simple chicken breasts into something luscious like this dish! Ready in just 35 minutes!

Ingredients:

3 tbsp olive oil, divided
1 yellow onion, finely diced
3 cloves garlic, minced
2 c seeded and diced tomatoes, (or use 1 can (14 oz.) of diced tomatoes, well-drained)
1 lb. boneless, skinless chicken breasts, (1-inch to 1-1/2 inch thick)
1 tsp smoked or sweet paprika
1/2 tsp cayenne pepper, (If you like spicy food, use 1 tsp cayenne pepper. If you don’t like spicy food, omit the cayenne pepper.)
1 tsp cumin
1 tsp dried oregano
1 can (14 oz.) of unsweetened, lite coconut milk
chopped fresh cilantro, for garnish
1 tsp salt, or to taste
1/4 tsp freshly ground black pepper, or to taste

Directions:

Use paper towels to pat dry the chicken breasts.

Add salt, pepper, paprika, cayenne pepper, cumin, and oregano into a mixing bowl. Whisk everything until well combined.

Sprinkle the seasoning mixture on top of the chicken breasts, then rub each to coat.

Place a large skillet on the stove and turn the heat to medium. Add 2 tbsp of olive oil and allow it to become hot.

Put the chicken breasts into the hot skillet, then cook each side for about 6 minutes or until they turn brown. Move them to a clean plate. Cover them with something to keep warm.

In the empty skillet, add olive oil and allow it to become hot. Stir in the onions and saute for about 3 minutes or until soft.

Add the garlic and saute for about a minute or just until aromatic.

Stir in the tomatoes and cook for about 5 minutes or until soft.

Add the coconut milk and stir until well blended. Simmer for about 5 minutes or until the texture becomes thick.

Put the chicken breasts back into the skillet, then toss to coat with the sauce. Turn the heat down to medium-low, then cook the chicken for another 5 minutes. Add more seasonings if needed.

Remove the skillet from the heat, then sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Nutrition Facts:

Calories: 341 kcal | Carbohydrates: 12 g | Protein: 26 g | Fat: 20 g | Saturated Fat: 9 g | Cholesterol: 73 mg | Sodium: 941 mg | Potassium: 676 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 500 IU | Vitamin C: 13 mg | Calcium: 59 mg | Iron: 2 mg | Net Carbs: 10 g

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Prep Time: 5 Mins | Cook Time: 15 Mins | Total Time: 20 Mins | Yield: 4 Servings

It will only take you 20 minutes to prepare and cook this spectacular dish! This Chicken with Mustard Cream Sauce is total comfort food for the whole family! The combination of all the sauce ingredients made the chicken insanely delicious! You can serve this as is or with mashed potatoes or rice! Don’t forget to share this recipe with everyone. Enjoy!

Ingredients:

2 tbsp olive oil
1/2 c heavy cream
1/4 c chicken broth
1 tsp dried tarragon or oregano
4 boneless, skinless chicken breast halves
2 tbsp Dijon mustard
Salt and pepper, to taste

Directions:

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

Sprinkle salt and pepper over the chicken breasts, then toss to coat.

Put the chicken breasts into the hot skillet, then cook all sides for about 10 to 12 minutes or until they turn golden brown. Move them to a clean plate.

In the same skillet, add the chicken broth and scrape the bottom to get the browned bits.

Add the oregano, mustard, and cream. Whisk everything until well blended. Cook for 2 more minutes or until the texture of the sauce becomes a bit thick. Remove from the heat.

Add the sauce over the chicken, then toss to coat.

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.

This recipe can yield up to 4 servings. Make sure to double the ingredients if you are serving more than that!

Nutrition Facts:

Amount Per Serving: CALORIES: 366 TOTAL FAT: 22g SATURATED FAT: 9g TRANS FAT: 0g UNSATURATED FAT: 11g CHOLESTEROL: 136mg SODIUM: 431mg CARBOHYDRATES: 2g FIBER: 0g SUGAR: 1g PROTEIN: 39g

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Prep Time: 10 Mins | Cook Time: 10 Mins | Total Time: 20 Mins | Yield: 4 Servings

Fried chicken wings smothered in a delicious honey garlic sauce, you can expect only good things about this dish! Enjoy quality food in the comfort of your home. Try this recipe now!

Ingredients:

Honey Garlic Sauce

1/2 c honey
1/4 c soy sauce
8 garlic cloves, minced
1 1/2 tablespoons cornstarch
1/3 c butter
1/2 c water

Wings

1 c flour
2 lbs. of chicken wings

Directions:

For the Honey Garlic Sauce:

Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt.

Add the minced garlic into the hot pan, then saute for about a minute or until aromatic.

Stir in the honey and soy sauce until well blended. Let it boil.

Turn the heat down to low, then simmer the mixture for about 5 minutes.

In a mixing bowl, add water and cornstarch. Whisk until well blended. Add the mixture into the pan, then whisk until well blended. Simmer for 5 to 10 more minutes or until the texture of the sauce becomes thick. Remove from the heat.

For the Wings:

Slice each chicken wing into 1/2.

Place the chicken wings under running water to remove any unwanted things. Use paper towels to pat them dry.

Sprinkle flour over the chicken wings, then toss to coat. Remove any excess flour by shaking them.

Place a deep frying pan on the stove and turn the heat to medium-high. Add enough oil to deep-fry the chicken wings.

Add the chicken wings into the hot pan, then cook for about 8 to 10 minutes or until golden brown.

Transfer the chicken wings onto a clean plate lined with paper towels to drain excess oil.

Add the chicken wings into the pan with the honey garlic sauce, then toss to coat. Dish out!

Serve and enjoy!

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