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Mexican Chicken Casserole Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Discover a delightful twist on classic comfort food with our Mexican Chicken Casserole recipe. This easy-to-make dish combines tender chicken, zesty Mexican flavors, and layers of cheesy goodness. Perfect for weeknight dinners or gatherings, it's a crowd-pleaser that will satisfy your craving for Tex-Mex cuisine. You Will Need 8 Boneless, skinless chicken thighs 1 Can Rotel tomatoes 1 Can diced tomatoes 2 Cans Campbell's Cheddar Cheese Soup (undiluted) 1 large Onion (diced) 5 Cups On the Border Chips (crushed) 2 Cups Cheese (shredded cheddar) 2 tsp McCormick Onion Powder (divided) 1 tsp McCormick Dark Chili Powder 1/8 tsp McCormick Pure Ground Black Pepper (divided) 2 tsp Morton Iodized Salt (divided) then salt to taste when done. 4 tsp McCormick Minced Garlic (divided) 1 Cup Swanson Chicken Broth 4 TBSP extra virgin Olive Oil Handful of crushed chips on top with a handful of shredded cheese for the top 1 tsp Chili Powder Use 1/4 Pepper on each side Use 1 tsp Salt on each side Use 2 tsp minced Garlic on each side 1 cup Corn (canned or frozen) Thank you so much for supporting my site What to Serve With Mexican Casserole Jalapeno, Onion And cheddar Corn Bread Parmesan Canned Corn Calabacitas Instant Pot Brussel Spouts Summertime Cucumber Salad How to make Instant Pot Mexican Chicken Casserole Instructions for Instant Pot: Prepare the Shredded Chicken: Lay the chicken thighs out flat and season both sides with 1 tsp of chili powder, 1/4 tsp of black pepper, 1 tsp of salt. Sauté the Chicken: Set your Instant Pot to "Sauté" mode and heat 2 tablespoons of olive oil. Sear the seasoned chicken thighs on both sides until they are lightly browned (about 2-3 minutes per side). Remove the chicken from the Instant Pot and set it aside. Shred the Chicken: In the Instant Pot, add the wire rack or trivet along with 1 cup of chicken broth. Place the seared chicken thighs on the rack or trivet. Seal the Instant Pot with the lid, ensuring the vent is in the sealing position. Set the Instant Pot to "Manual" or "Pressure Cook" mode for 10 minutes on high pressure. Finish Shredding the Chicken: Once the cooking cycle is complete, perform a quick pressure release. Open the Instant Pot and carefully remove the chicken thighs. Use two forks to shred the chicken into bite-sized pieces. Assemble the Casserole: In the Instant Pot, combine the shredded chicken, Rotel tomatoes, diced tomatoes, Campbell's Cheddar Cheese Soup, finely diced onion, corn, 2 tsp of minced garlic, and all 5 cups of crushed chips and 2 tsp of minced garlic. Pressure Cook the Casserole: Seal the Instant Pot with the lid. Set the Instant Pot to "Manual" or "Pressure Cook" mode for an additional 5 minutes on high pressure. Serve and Customize: Serve hot, and if desired, garnish with additional crushed chips and shredded cheese. Customize your casserole with optional toppings like black olives, black beans, or your favorite additions to suit your taste. Enjoy your delicious Instant Pot Cheesy Chicken and Corn Casserole, with perfectly shredded chicken and flavorful ingredients! Thank you so much for supporting my site How to make Baked Mexican Chicken Casserole Oven-Baked Cheesy Chicken and Corn Casserole Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it's ready when needed. Prepare the Shredded Chicken: Lay the chicken thighs out flat and season both sides with 1 tsp of chili powder, 1/4 tsp of black pepper, 1 tsp of salt, and 2 tsp of minced garlic. Sauté the Chicken (Optional): In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the seasoned chicken thighs on both sides until they are lightly browned (about 2-3 minutes per side). Remove the chicken from the skillet and set it aside. This step is optional but can add extra flavor. Assemble the Casserole: In a large mixing bowl, combine the shredded chicken, Rotel tomatoes, diced tomatoes, Campbell's Cheddar Cheese Soup, finely diced onion, corn, 2 tsp of minced garlic, and all 5 cups of crushed chips. Mix well to ensure even distribution. Layer the Casserole: Transfer the mixture into a greased casserole dish, spreading it out evenly. Add Toppings: Sprinkle the top with shredded cheddar cheese and additional crushed chips for extra crunch. Bake in the Oven: Cover the casserole dish with foil and bake in the preheated oven for 45 minutes. Uncover and Finish Baking: Remove the foil during the last 5 minutes of baking to allow the top to become golden and bubbly. Serve and Customize: Serve hot and garnish with optional toppings like black olives, black beans, (variations below) Enjoy your delicious Oven-Baked Cheesy Chicken and Corn Casserole, featuring perfectly shredded chicken and a flavorful, crunchy topping! Thank you so much for supporting my site Mexican Casserole Variations Taco Casserole: Season the chicken with taco seasoning or use seasoned ground beef. Mix in black beans, corn, diced tomatoes, and diced green chilies. Top with shredded lettuce, diced tomatoes, sliced black olives, and a dollop of sour cream before serving. Enchilada Style: Replace the Campbell's Cheddar Cheese Soup with enchilada sauce. Add shredded cooked chicken, black beans, and diced green chilies. Layer the casserole with corn tortillas for an enchilada-inspired dish. Salsa Verde Twist: Use salsa verde instead of diced tomatoes for a tangy, green sauce. Mix in shredded chicken, diced green chilies, and black beans. Top with sliced jalapeños and fresh cilantro before serving. Chorizo and Queso Fresco: Brown chorizo and mix it into the casserole for a spicy kick. Replace cheddar cheese with crumbled queso fresco. Garnish with chopped cilantro and diced red onions. Fajita Flavors: Season the chicken with fajita seasoning or use cooked fajita-style steak strips. Add sautéed bell peppers and onions to the mixture. Top with sliced avocado and a squeeze of lime juice. Mexican Street Corn Casserole: Mix in grilled or roasted corn kernels for a street corn-inspired twist. Add crumbled cotija cheese and a sprinkle of chili powder for extra flavor. Serve with a lime wedge for squeezing over the top. Tamales-Inspired: Create layers of masa harina (corn dough) and the casserole mixture for a tamale-inspired dish. Top with enchilada sauce and shredded cheese before baking. Tostada-Style Casserole: Crush tostada shells and mix them into the casserole for a crunchy texture. Layer with refried beans, seasoned ground beef or chicken, and cheese. Top with shredded lettuce, diced tomatoes, and sliced black olives. Chipotle and Lime Infusion: Add chipotle peppers in adobo sauce for a smoky, spicy flavor. Mix in lime juice and zest for a zesty kick. Top with fresh chopped cilantro and lime wedges. Carnitas: Use slow-cooked carnitas (shredded pork) instead of chicken. Incorporate caramelized onions and fresh pineapple chunks for a sweet and savory combination. Garnish with chopped fresh cilantro. These Mexican variations will bring a burst of flavor and a touch of spice to your Cheesy Chicken and Corn Casserole, perfect for fans of Mexican cuisine. Enjoy exploring these delicious options! Side Dish Recipes Restaurant Style Guacamole The Best Dorito Casserole Taco Filling/Dip Restaurant Style Mexican Rice Southern Kicked-up Green Beans Thank you so much for supporting my site

How to make Roux with no lumps Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Bechamel sauce, also known as white sauce, is a classic French mother sauce made from a simple combination of butter, flour, and milk. It serves as a versatile base for countless dishes, lending a smooth and creamy texture with a delicate, subtle flavor. To create this sauce, butter is melted and mixed with flour to form a roux, which is then cooked until it reaches a pale golden color. Milk is gradually added while stirring continuously to create a smooth, lump-free consistency. Bechamel sauce serves as a foundation for various dishes, such as lasagna, macaroni and cheese, soufflés, and gratins, adding richness and depth to the overall flavor profile of the recipes. You Will Need 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup milk, or more as needed Directions Thank you so much for supporting my site To ensure your white sauce is thick and lump free follow these simple steps. Add butter to warm pan (same amount of butter and flour.) Add Flour once the butter is melted, and whisk until completely smooth. (make a roux ) Cook for two to three minutes to lose the “floury” taste, but not so long it begins to color Add your milk a little at a time, until it starts to thicken. (whisking continuously ) until flour and butter mixture is combined into the milk. (Don't stop whisking until it is finished and smooth. Bechamel Sauce Recipes Better than restaurants! Sausage & Biscuits and gravy Turning a basic Roux into Cheese Sauce Creamy Parmesan Corn Vegetable Casserole Copycat KFC Gravy Thank you so much for supporting my site Bechamel sauce serves as an excellent base for various culinary creations, and by adding different ingredients, it can be transformed into a range of delicious variations. Here are some popular Bechamel sauce variations: Cheese sauce (Mornay sauce): To make a cheese sauce, simply add grated cheese (such as Gruyere, cheddar, or Parmesan) to the finished Bechamel sauce and stir until the cheese is melted and fully incorporated. This sauce is perfect for macaroni and cheese, au gratin dishes, or as a topping for vegetables. Mustard sauce: Stir in a spoonful of Dijon mustard or other prepared mustard to the Bechamel sauce to create a tangy and flavorful mustard sauce. This goes well with ham, sausages, or as a dipping sauce for pretzels. Herb-infused sauce: Before preparing the Bechamel, infuse the warm milk with fresh or dried herbs like thyme, rosemary, or bay leaves. Strain the milk before using it in the sauce, giving it an aromatic herbal touch. Nutmeg-infused sauce: Add a pinch of freshly grated nutmeg to the Bechamel sauce for a classic flavor combination that works well with pasta dishes and vegetables. Lemon Bechamel: Incorporate some lemon zest and a splash of lemon juice into the sauce to create a light and refreshing citrus-flavored Bechamel. It pairs wonderfully with seafood or poultry. Saffron Bechamel: Dissolve a pinch of saffron threads in warm milk and use it to make the Bechamel sauce. This creates a beautifully colored and fragrant sauce that complements seafood dishes. Truffle Bechamel: Add a few drops of truffle oil or a small amount of finely chopped truffles to the sauce for an indulgent and luxurious flavor. This variation is excellent for pasta dishes, risottos, or creamy vegetable preparations. Tomato Bechamel (Rose sauce): Mix in a couple of tablespoons of tomato paste or tomato puree to create a delightful pink-tinted sauce, commonly known as Rose sauce. This version is great for pasta dishes or served with chicken or seafood. Spinach Bechamel: Blend cooked spinach into the Bechamel sauce to make a vibrant green sauce, ideal for pairing with pasta, fish, or chicken. These variations showcase the versatility of Bechamel sauce, allowing it to adapt to different dishes and cuisines, enhancing flavors and textures along the way. Experimenting with these variations opens up a world of culinary possibilities. Thank you so much for supporting my site

Copycat KFC Gravy Copycat KFC Gravy Experience the irresistible allure of homemade KFC gravy with our perfect copycat recipe. This luscious, dark brown gravy captures the essence of KFC’s iconic flavor, making it an ideal companion for dipping crispy chicken or smothering warm, buttery biscuits. Each spoonful delivers rich, savory goodness that elevates any meal to a new level of deliciousness. Discover why this homemade version surpasses all expectations, enhancing the flavor of your favorite dishes with unmatched perfection. Give it a try, and let your taste buds revel in this savory sensation! Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! You Will Need 2 chicken stock cubes / bouillon cubes (or 4 tsp powder) 2 beef stock cubes / bouillon cubes (or 4 tsp powder) 4 1/2 cups (1130ml) chicken broth 140g (10 tbsp) unsalted butter 10 tbsp plain/all-purpose flour 1 tsp onion powder (optional, or substitute with garlic powder) 1/2 tsp finely ground black pepper Salt, if needed Thank you so much for supporting my site Looking to switch things up in the kitchen? How about giving our Copycat KFC Gravy Recipe a shot? It's a straightforward way to bring that signature KFC flavor to your home-cooked meals. No need for store-bought alternatives – this recipe lets you serve a homemade dish that captures the essence of KFC. Imagine the joy of presenting your family and friends with a familiar yet freshly-made taste. Intrigued? Why not try it out and relish the satisfaction of cooking delicious Copycat KFC gravy from scratch! What Goes Well With Copycat KFC Gravy? Basic Mashed Potatoes Southern Kicked-up Green Beans Ranch Loaded Potatoes Doctored Bush's Baked Beans Parmesan Canned Corn Southern Creamy Mac N' Cheese How To Make KFC Copycat Gravy Dissolve the chicken and beef stock cubes in the chicken broth. Set aside. In a large saucepan, melt butter over medium heat. Add 5 tablespoons of flour and cook, stirring constantly, until the mixture turns a dark brown color. This may take around 5-7 minutes. Once the roux reaches a dark color (don't burn it) add the remaining 5 tablespoons of flour and mix well. Cook for 1 to 2 minutes. Gradually add the chicken broth mixture, whisking continuously to prevent lumps from forming. Bring the mixture to a simmer and cook for about 5-7 minutes, stirring frequently, until it thickens to your desired consistency. Stir in the onion powder and black pepper. Taste and add salt if needed. Serve hot over your favorite dishes. Thank you so much for supporting my site Tips To Get the Best Results: KFC Copycat Gravy Roux Consistency: Pay attention to the roux (mixture of flour and butter) color. Achieve a golden-brown color without burning it for the best flavor. Whisking Technique: Whisk continuously when adding the broth to the roux to avoid lumps. A smooth consistency is key to a velvety gravy. Bouillon Cubes: Dissolve the beef and chicken bouillon cubes completely in warm chicken broth before adding them to the roux. This ensures even distribution of flavor. Adjust Seasoning: Taste the gravy before serving and adjust the seasoning accordingly. You can add more pepper or other seasonings to suit your preferences. Thickening: If the gravy is too thin, let it simmer a bit longer to reach the desired thickness. If it's too thick, you can add a bit more broth. Serve Hot: Gravy is best served hot, so try to serve it immediately after preparation for the most enjoyable experience. Thank you so much for supporting my site To store This Copycat KFC gravy, follow these steps: Refrigeration: Allow the gravy to cool to room temperature before transferring it to an airtight container. Seal the container and refrigerate the gravy within 2 hours of preparation. Labeling: Clearly label the container with the date of preparation to help keep track of its freshness. Reheating: When ready to use, gently reheat the refrigerated gravy on the stovetop over low to medium heat. Stir continuously to maintain a smooth consistency and prevent burning. Freezing (Optional): If you have a large batch or want to store the gravy for an extended period, consider freezing it. Pour the cooled gravy into a freezer-safe container, leaving some space for expansion, and freeze. Gravy can typically be stored in the freezer for 2-3 months. Thawing: When ready to use frozen gravy, transfer it to the refrigerator to thaw overnight. Reheat following the stovetop method mentioned earlier. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter

Cheesy Chicken and Stuffing Stuffed Portobello Mushrooms Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Picture this cozy scene: savoring Stuffed Portabella Mushrooms filled with a hearty blend of chicken, cheese, and savory stuffing. Whether you prefer baking them in the oven or using the trusty Instant Pot, the result is pure comfort. The cheese melts into that inviting, golden goodness, while the mushrooms become tender. The whole house fills with the warm, comforting aroma of this delightful home-cooked dish. You can also use smaller mushrooms for Crowd-Pleasing Appetizers! Baby Bella Mushrooms are perfect for this. There is so many ways to make this dish, even in a casserole dish, by layering mushrooms then placing the stuffing and cheese on top. YUMMY!~ You Will Need Serves 4 5 Medium Portobello mushroom caps 1 box of chicken stuffing mix 2 boneless, skinless chicken breasts 1 tablespoon olive oil 1 cup chicken broth 2 tablespoons butter (divided) 1 teaspoon garlic powder 1 teaspoon dried basil 3/4 teaspoon onion salt (adjust to taste) 1 teaspoon dried parsley 3/4 teaspoon salt (adjust to taste) 3/4 teaspoon black pepper (adjust to taste) 1/2 teaspoon celery salt Shredded cheese (optional) Thank you so much for supporting my site What Goes Well Stuffed Mushrooms? Southern Kicked-up Green Beans Doctored Bush's Baked Beans Parmesan Potato Bites The Best Bacon Baked Beans Parmesan Buttery, Garlic Potatoes Southern Creamy Mac N' Cheese How to make Instant Pot Stuffed Portobello Mushrooms with Chicken and Stuffing Please read tips below: if using the Instant Pot Sautéing the Mushrooms: Dice one of the Portobello mushrooms. Set your Instant Pot to Saute mode. Add 1 tablespoon of butter and olive oil. When the butter is melted and sizzling, add the diced mushrooms and a pinch of onion salt. Sauté the mushrooms for approximately 5-7 minutes or until they become soft and browned. Remove from the Instant Pot and set them aside. Preparing the Chicken: In a small bowl, create a seasoning blend by mixing together garlic powder, dried basil, onion salt, dried parsley, salt, black pepper, and celery salt. Rub the seasoning blend evenly on both sides of the chicken breasts. Pour in the chicken broth into the Instant Pot, and use a spatula to scrape any browned bits from sautéing the mushrooms. Add the seasoned chicken breasts to the Instant Pot. Close the Instant Pot lid and set it to Manual mode for 10 minutes at high pressure. Allow a 10-minute natural release after the timer goes off, followed by a quick release. Carefully remove the chicken breasts, dice them, and set them aside. Preparing the Stuffing: Prepare the chicken stuffing mix according to the package directions. In a large mixing bowl, combine the prepared stuffing mixture with the sautéed mushrooms. Mix well. Assembling and Cooking: Remove the stems from the remaining 5 Portobello mushrooms and gently scoop out the gills to create a cavity for the stuffing. Pack each Portobello mushroom cap with the chicken and stuffing mixture, ensuring it's firmly packed to stay in place during cooking. Place each stuffed mushroom on the trivet inside the Instant Pot. Set the Instant Pot to Manual mode for 5 minutes and then perform a quick release. After releasing the pressure, carefully open the Instant Pot lid. If desired, sprinkle your preferred shredded cheese on top of each stuffed mushroom. Cover the Instant Pot with the lid again and allow it to stand for 2 minutes, allowing the cheese to melt. Carefully remove the stuffed Portobello mushrooms from the Instant Pot and serve. Thank you so much for supporting my site How to make Oven Stuffed Portobello Mushrooms with Chicken and Stuffing Sautéing the Mushrooms (Optional): Dice one of the Portobello mushrooms. In a pan, heat 1 tablespoon of butter and olive oil over medium-high heat. When the butter is melted and sizzling, add the diced mushrooms and a pinch of onion salt. Sauté the mushrooms for approximately 5-7 minutes or until they become soft and browned. Remove from the pan and set them aside. Preparing the Chicken: In a small bowl, create a seasoning blend by mixing together garlic powder, dried basil, onion salt, dried parsley, salt, black pepper, and celery salt. Rub the seasoning blend evenly on both sides of the chicken breasts. Preheat your oven to 375°F (190°C). Place the seasoned chicken breasts in a baking dish and add the chicken broth to the dish. Cover the baking dish with foil and bake for approximately 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the oven, dice it, and set it aside. Preparing the Stuffing: Prepare the chicken stuffing mix according to the package directions. In a large mixing bowl, combine the prepared stuffing mixture with the sautéed mushrooms if you sautéed them earlier. Mix well. Assembling and Baking: Remove the stems from the remaining 5 Portobello mushrooms and gently scoop out the gills to create a cavity for the stuffing. Pack each Portobello mushroom cap with the chicken and stuffing mixture, ensuring it's firmly packed to stay in place during baking. Place the stuffed mushrooms in a baking dish or on a baking sheet. If desired, sprinkle your preferred shredded cheese on top of each stuffed mushroom. Cover the baking dish with foil or use a baking sheet with a foil tent to prevent over-browning. Bake in the preheated oven for about 20-25 minutes or until the mushrooms are tender, and the stuffing is heated through. For the last 5 minutes of baking, remove the foil or foil tent to allow the cheese to melt and develop a golden crust. Carefully remove the stuffed Portobello mushrooms from the oven and serve. Thank you so much for supporting my site Select Quality Ingredients: Choose fresh and firm Portobello mushrooms. Use high-quality chicken breasts and a reputable chicken stuffing mix for the best flavor. Prep Work: Ensure you've prepped all your ingredients before you start cooking. This includes dicing the mushrooms, seasoning the chicken, and preparing the stuffing mix. Sauté Mushrooms: Sautéing the diced mushrooms with a bit of butter and onion salt can enhance their flavor and texture. However, it's optional and can be skipped if you prefer. Seasoning: Season the chicken breasts generously with the spice blend for a flavorful result. Adjust the seasonings to your taste preferences. Use a Meat Thermometer: To ensure that the chicken is cooked perfectly and avoid overcooking, use a meat thermometer. Chicken should reach an internal temperature of 165°F (74°C). Firmly Pack the Mushrooms: "This is a must for both Oven Method and Instant Pot Method When stuffing the Portobello mushrooms, pack the chicken and stuffing mixture firmly to ensure it stays in place during cooking. Cheese: If you choose to add cheese, use your favorite type, such as mozzarella, cheddar, or Parmesan. It adds a delicious layer of flavor and can be customized to your liking. Baking Variation: If you're baking in the oven, consider basting the mushrooms with some chicken broth or butter halfway through to keep them moist and flavorful. Serving: Serve the stuffed mushrooms hot and garnish with fresh herbs like parsley for a pop of color and flavor. Leftovers: If you have leftover stuffing mixture, you can refrigerate it separately and use it in other dishes or as a side for another meal. Variations: Feel free to get creative with additional ingredients like diced bell peppers, onions, or different herbs and spices to suit your taste. Thank you so much for supporting my site Stuffed Portobello Mushrooms with Chicken and Stuffing Variations Spinach and Feta Stuffed Portobello Mushrooms: Add sautéed spinach and crumbled feta cheese to the stuffing mixture for a Mediterranean-inspired twist. Crab and Cream Cheese Stuffed Portobello Mushrooms: Mix crab meat and cream cheese into the stuffing for a decadent and seafood-inspired filling. Add a sprinkle of Old Bay seasoning for extra flavor. Bacon and Cheddar Stuffed Portobello Mushrooms: Cook and crumble bacon and mix it with shredded cheddar cheese into the stuffing for a rich and indulgent filling. Sausage and Mushroom Stuffed Portobello Mushrooms: Sauté ground Italian sausage and mix it with diced mushrooms, onions, and breadcrumbs for a hearty stuffing. Mediterranean Stuffed Portobello Mushrooms: Add diced tomatoes, Kalamata olives, crumbled feta cheese, and fresh oregano to the chicken and stuffing mixture for a taste of the Mediterranean. Caprese Stuffed Portobello Mushrooms: Layer fresh mozzarella, tomato slices, and fresh basil leaves on top of the chicken and stuffing mixture in the mushrooms. Drizzle with balsamic glaze after baking. BBQ Chicken Stuffed Portobello Mushrooms: Toss the diced chicken in your favorite barbecue sauce before mixing it with the stuffing. Top with shredded cheddar cheese for a smoky, tangy twist. Buffalo Chicken Stuffed Portobello Mushrooms: Toss the diced chicken in buffalo sauce and mix with cream cheese for a spicy and creamy filling. Drizzle extra buffalo sauce on top before baking. Tex-Mex Stuffed Portobello Mushrooms: Use taco seasoning on the chicken and stuff the mushrooms with a mixture of cooked ground beef or turkey, black beans, corn, and shredded Mexican cheese. Herb and Goat Cheese Stuffed Portobello Mushrooms: Incorporate fresh herbs like thyme, rosemary, and chives into the stuffing mixture and add crumbled goat cheese for a savory and creamy filling.

Corn Beef and Cabbage Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! This corn beef and cabbage is made with bacon, and is out of this world good! It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. I don't use the seasoning packet that comes with corn beef because biting down on hard round pepper with tender meat is not my ideal meal LOL. Make it in the crock pot or instant pot, we have directions for both Enjoy!~ You Will Need 2.53 Pound Corn Beef 4 Cups Chicken Broth 1/2 Pound Bacon 2 TBSP Minced Garlic 1 tsp Onion Powder 1 tsp Salt 1/2 tsp Pepper 6 Red Medium Potatoes 3 Cups Baby Carrots 1 Lg Onion (quartered) 1 Medium Head Cabbage Thank you so much for supporting my site How to make Instant Pot Corn Beef and Cabbage Start by adding the chicken broth to your Instant Pot. If your broth is frozen, you can use the "Sauté" function to melt it. Stir occasionally until it's fully thawed. Add the corned beef, bacon, minced garlic, onion powder, salt, and pepper to the Instant Pot with the broth. Place the lid on the Instant Pot, ensuring that it's set to the "Sealing" position, not "Venting." Select the "Manual" or "Pressure Cook" function and set the timer for 90 minutes. When the timer goes off, allow the pressure valve to release naturally (NR), which means waiting for the pressure to drop on its own. This may take some time. Once the pressure valve has dropped, carefully do a quick release to release any remaining pressure. Carefully remove the corned beef from the Instant Pot and transfer it to a plate. It will be very tender, so be gentle. Leave the bacon in the cooking liquid, and cut it into small pieces. Cover the corned beef with aluminum foil and let it rest for about 10 minutes. While the corned beef is resting, prepare the vegetables. Quarter the cabbage, chop the red potatoes, measure the carrots, and quarter the onion. Add all the prepared vegetables to the Instant Pot with the cooking juices from the corned beef and bacon. Place the lid back on the Instant Pot and set the timer for 10 minutes. Once the timer is done, do a quick release to release the pressure. While the vegetables are cooking, slice the rested corned beef into thin slices. Transfer the sliced corned beef to a serving platter, placing it in the center. Arrange the cooked vegetables around the corned beef on the serving platter. Drizzle some of the cooking juices over the corned beef and vegetables for added flavor. Serve your delicious Instant Pot Corned Beef and Cabbage and enjoy your meal! Thank you so much for supporting my site How to make Oven Corn Beef and Cabbage Preheat your oven to 325°F (163°C). In a large, oven-safe roasting pan or Dutch oven, place the 2.53 pounds of Corned Beef. Add the 4 cups of Chicken Broth to the roasting pan, ensuring that it partially covers the corned beef. Lay the 1/2 pound of Bacon over the top of the corned beef. Sprinkle 2 tablespoons of Minced Garlic, 1 teaspoon of Onion Powder, 1 teaspoon of Salt, and 1/2 teaspoon of Pepper over the bacon and corned beef. Cover the roasting pan or Dutch oven with a lid or tightly with aluminum foil. Place the covered roasting pan in the preheated oven. Roast for 2.5 to 3 hours, or until the corned beef is tender and can be easily pierced with a fork. The cooking time may vary based on the size and thickness of the meat, so check it periodically. While the corned beef is roasting, prepare the vegetables. Quarter the Cabbage, chop the 6 Red Medium Potatoes, measure the 3 cups of Baby Carrots, and quarter the Large Onion. After the corned beef has roasted for the required time, carefully remove it from the oven. Add the prepared vegetables (cabbage, potatoes, carrots, and onion) to the roasting pan around the corned beef. Cover the roasting pan again with the lid or foil. Return the pan to the oven and roast for an additional 45 minutes to 1 hour, or until the vegetables are tender. Carefully remove the roasting pan from the oven. Transfer the corned beef to a serving platter and slice it. Serve the sliced corned beef along with the roasted vegetables and bacon. Enjoy your homemade oven-roasted Corned Beef and Cabbage! Thank you so much for supporting my site How to make Crock Pot Corn Beef and Cabbage Start by placing the 2.53 pounds of Corned Beef in the bottom of your slow cooker (crock pot). Add the 4 cups of Chicken Broth to the slow cooker. Lay the 1/2 pound of Bacon over the top of the corned beef. Sprinkle 2 tablespoons of Minced Garlic, 1 teaspoon of Onion Powder, 1 teaspoon of Salt, and 1/2 teaspoon of Pepper over the bacon and corned beef. Cover the slow cooker with the lid. Set your slow cooker to the low-heat setting and cook for approximately 7-8 hours. Alternatively, you can cook it on the high-heat setting for about 4-5 hours. The cooking time may vary depending on your slow cooker and the size of the corned beef. While the corned beef is cooking in the slow cooker, prepare the vegetables. Quarter the Cabbage, chop the 6 Red Medium Potatoes, measure the 3 cups of Baby Carrots, and quarter the Large Onion. About 1.5 to 2 hours before the corned beef is done cooking, add the prepared vegetables to the slow cooker. Cover the slow cooker with the lid again and continue cooking until the vegetables are tender. When the cooking time is complete and the corned beef is tender, remove it from the slow cooker and slice it. Serve the sliced corned beef alongside the cooked vegetables and bacon. Enjoy your homemade Slow Cooker Corned Beef and Cabbage! This slow cooker method will give you a tender and flavorful Corned Beef and Cabbage with minimal effort.

The Best Hamburger Soup Recipe Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Explore the versatility of our hearty soup, known by various names like Hamburger Soup, Vegetable Soup, Hangover Soup, Poor Man’s Soup, and Bachelor’s Stew. This quick and easy meal is packed with wholesome ingredients, including beef, diced tomatoes, green beans, corn, and peas. Enjoy a delicious and nutritious bowl that suits any taste preference! You Will Need 1 Pound Hamburger 1 Medium Onion 5 TBS Italian Seasoning Blend 1 Can Diced Tomatoes 14.5 oz Undrained 1 can Tomato Paste 8 oz 3 Cups Bone Broth (or chicken broth) 1 Box Beef Broth 32 oz 1 Can Green Beans (drained) 1 Can Carrots (drained) 1 Can Corn (drained) 1 Can Peas (drained) Celery (optional) Thank you for supporting my site Directions 1. Turn your saute on and brown hamburger. 2. Add diced onion when hamburger is almost done and saute for 2 or 3 more minutes. 3. Add Italian Seasoning Blend, diced tomatoes, tomato paste, bone broth, (or chicken broth, add Beef Broth and mix well 4. Place the lid on your instant pot and make sure it is on sealing and not venting. 5. Press the soup button (timer should set for 30 min) 6. When timer goes off, quick release 7. When pressure valve goes down open the lid and stir 8. Add green beans, carrots, corn and peas. Stir well. 9. Place your instant pot lid back on, make sure you are back on sealing and not venting. 10. Press manual 2 min high pressure (or pressure cook) with an instant release 11. When pressure valvue has gone down open lid and Enjoy~ Thank you for supporting my site The Best Is Always Homemade!~ What is Hamburger Soup? Hamburger soup is a classic, all-American staple made with ground beef, a savory tomato broth, and plenty of veggies. It has all the satisfaction of a comfort food to warm you up on cold winter nights, or are a way to use up those fresh fall garden vegetables. Don't forget you can "can" it too It’s also quick and simple to make and takes about 45 minutes from start to finish. Hamburger Soup Variations? Vegetables – Onions, carrots, garlic, celery are the base for an amazing soup. If you want an extra serving of veggies, add in some green spinach or kale. Beef – You can even swap the ground beef out for ground turkey or even stew meat. Tomato Paste – enriches the flavor of the soup and also helps to thicken it up. Canned Diced Tomatoes – any brand will work, but note that some brands have more added sugar or salt than others so season to taste. Beef Broth – Use homemade if you have it, or use store bought broth. Potatoes – Yukon golds or Russet potatoes always work best Italian Seasoning – Use your favorite dried Italian seasoning blend or make your own. A dd salt and pepper to taste, especially at the end of cooking. How can you thicken hamburger soup? You can thicken up the soup with more tomato paste or create a slurry of 3 TBSP water and 1 TBSP cornstarch and stir it into the pot at the end of cooking, (while still boiling . ) Thank you for supporting my site Join Us for the latest updates: Facebook Pinterest YouTube Instagram Twitter LinkedIn

Instant Pot or Stove top Mexican Calabacitas Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Mexican Calabacitas with hamburger offers a tantalizing fusion of flavors, embodying the vibrant essence of Mexican cuisine. Succulent ground hamburger is expertly combined with an assortment of garden-fresh vegetables, including tomatoes, yellow squash, zucchini, and onions, infusing the dish with a burst of colors and wholesome goodness. The aromatic blend creates a delectable harmony of tastes, from the mild sweetness of the squash to the tangy allure of the tomatoes. For those craving a fiery kick, the optional addition of Sriracha brings a delightful heat that elevates the dish to a whole new level of excitement. To crown this savory masterpiece, a generous layer of cheese melts into a creamy delight that unites all the elements, resulting in a comforting and unforgettable culinary experience that celebrates the vibrant and diverse spirit of Mexican cooking. You Will Need One Pound Hamburger 1 Medium Onion 2 medium zucchini 1 Medium Yellow Squash 1 can corn (Drained) 1 15 oz can of tomato sauce 1 can 14.5 ounce diced tomatoes (d rained) 2 tsp Italian Seasoning 1 TBSP plus 1 tsp Garlic Salt 2 tsp Minced Garlic 1/2 Stick of butter 3/4 tsp pepper 1/2 tsp salt 1/2 Cup Water (Instant Pot Only) 3/4 and 1 half Cup Shredded Cheese (divided) 1 TBSP Siracha (optional) Thank you so much for supporting my site Mexican Dishes Mexican Street Corn with Canned Corn Ranchero Huevos Restaurant Style Mexican Rice Taco Filling/Dip Mexican Chicken Casserole Instant Pot Calabacitas Start by placing your instant pot on sauté~ Brown Hamburger and onion, until hamburger is no longer pink, and onions are almost translucent (Drain) Return ground beef to pot and add tomato sauce butter, minced garlic, Zucchini, (sauté~ until slightly soft.) Add diced tomatoes and corn, Add the rest of your ingredients, (except cheese) Mix well. Turn your sauté~ off. Add water, Place your lid on your instant pot, set it to sealing and not venting, Manual 5 minutes, then do an instant release. Once your pressure valve goes down, open your lid away from you. Add 1/2 cup of cheese) Then place in an oven-safe dish, and add 3/4 cup of cheese to the top, Broil for 3 minutes (or until your cheese is melted) Thank you so much for supporting my site Stove Top Calabacitas Heat a large pan over medium heat on the stove-top. Add the ground beef and diced onion to the pan. Cook the beef until there is no pink, and the onions are almost translucent. Drain any excess grease. Return the cooked beef and onions to the pan. Add the tomato sauce, diced zucchini, squash, diced tomatoes, and corn to the pan. Add seasonings over the vegetables and meat. Stir well to combine all the ingredients. Cover the pan with a lid and let it simmer until the vegetables are soft. You can check and stir occasionally. simmer covered until veggies are almost soft, then uncover and reduce liquid to about half. Once the vegetables are soft and the liquid is reduced, stir in 1/2 cup of shredded cheese into the mixture. Mix well until the cheese is melted and everything is combined. Add Siracha a little at a time until you get the desired heat you desire. (mix well) While the mixture is still hot, sprinkle the remaining 3/4 cup of shredded cheese over the top. Cover the pan for a minute or two to allow the cheese to melt. Garnish with fresh bay leaves if desired. Serve hot and enjoy your delicious and cheesy Calabacitas with ground beef! This recipe should yield a flavorful and satisfying dish, perfect as a main course or a hearty side dish. The melted cheese adds a delicious finish to the dish. Bon appétit! Thank you so much for supporting my site Better then Tex-Mex, Mexican Calabacitas is a delicious and versatile dish that celebrates the vibrant flavors of Mexico. Combining zucchini, corn, tomatoes, and a variety of spices, this traditional Mexican recipe offers a delightful medley of colors, textures, and aromas. Whether served as a side dish or a main course, Calabacitas brings a taste of Mexican cuisine to your table. With various possible variations, you can customize this dish to suit your preferences and dietary requirements. From adding protein sources to experimenting with different cheeses and spices, the possibilities are endless. Whichever way you choose to prepare it, Mexican Calabacitas is sure to be a crowd-pleaser and a wonderful addition to any Mexican-inspired meal. So, get ready to savor the rich flavors and enjoy the taste of Mexico with this delightful and comforting dish. ¡Buen provecho! (Enjoy your meal!)

Easy Southern Mississippi Pot Roast Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Hey there! Welcome to our Mississippi Pot Roast recipe. Whether you're a beginner or a seasoned cook, we've got you covered with two delicious methods. Try our Oven-Baked Mississippi Pot Roast for that tender, slow-cooked goodness, or go with the Instant Pot Method for a fast and easy yet equally tasty option. Whichever you choose, we'll guide you step by step to a savory, family-friendly dinner that's made with our homemade Au Jus seasoning. Let's get cooking! You Will Need 5-pound Beef Roast (bone-in or boneless) 4 tsp butter 2 TBSP oil For the Homemade Au Jus Mixture: 4 TBSP Beef Bouillon granules or 12 Cubes 4 tsp onion Powder 3 tsp parsley 1/4 white pepper 2 tsp garlic powder 1/2 tsp celery salt For the Pot Roast: 3 TBSP Homemade Au Jus Mixture (from above) 1/2 Cup Pepperoncini Pepper juice 5 Pepperoncini Peppers 2 Cups Beef Broth Chunked Potatoes (as many as desired) Baby Carrots (as many as desired) For the Corn Starch Mixture: 4 Tbsp Corn Starch 5 Tbsp water Thank you so much for supporting my site What Goes Well With Mississippi Pot Roast? Easy Garden Salad Southern Kicked-up Green Beans Buttery Parmesan Corn On The Cob Instant Pot Brussel Spouts Oreo Cream Chocolate Cake How to make Instant Pot Mississippi Pot Roast Step 1: Prepare the Homemade Au Jus Mixture In a coffee grinder or food processor, combine the beef bouillon granules (or cubes), onion powder, white pepper, garlic powder, and celery salt. Grind until you have a fine powder. Transfer the powdered mixture to a bowl, add 1 tsp of parsley, and mix well. Store the Homemade Au Jus Mixture in an airtight container. You'll need 3 tablespoons for this recipe. Step 2: Searing the Beef Roast Turn on your Instant Pot and select the "Sauté" function. Add 4 tsp of butter and 2 TBSP of oil to the Instant Pot. Once the butter is melted and the oil is hot, carefully add the beef roast. Sear the roast on all sides for about 3 minutes per side or until it's nicely browned. Turn off the Instant Pot. Step 3: Preparing the Roast Add 3 tablespoons of the Homemade Au Jus Mixture to the Instant Pot with the seared roast. Pour in 1/2 cup of Pepperoncini Pepper juice. Place 5 Pepperoncini Peppers on top of the roast and around it. Pour in 2 cups of Beef Broth. Step 4: Cooking the Roast Close the Instant Pot lid securely. Set the Instant Pot to "High Pressure" for 85 minutes if your roast is bone-in or 55 minutes if it's boneless. Ensure the vent is set to sealing. Once the cooking cycle is complete, allow the Instant Pot to naturally release the pressure. Step 5: Shredding and Thickening Carefully remove the cooked roast from the Instant Pot and place it on a plate. Use two forks to shred the beef. Return the shredded beef to the Instant Pot. Stir in the Corn Starch Mixture (4 Tbsp Corn Starch + 5 Tbsp water) until the liquid slightly thickens. Step 6: Cooking Potatoes and Carrots Add chunked potatoes and baby carrots back into the Instant Pot with the remaining gravy. Ensure the Instant Pot lid is sealed. Set the Instant Pot to "Manual High Pressure" for 15 minutes. Perform a quick release once the timer goes off. Step 7: Serving Open the Instant Pot lid. Using a slotted spoon, transfer the cooked carrots, potatoes, and the remaining gravy onto the roast for a beautiful presentation. Step 8: Enjoy! Serve your Mississippi Pot Roast with the delicious homemade au jus , potatoes, and carrots. Enjoy this flavorful and tender meal! Thank you so much for supporting my site How to make Oven Baked Mississippi Pot Roast Step 1: Prepare the Homemade Au Jus Mixture In a coffee grinder or food processor, combine the beef bouillon granules (or cubes), onion powder, white pepper, garlic powder, and celery salt. Grind until you have a fine powder. Transfer the powdered mixture to a bowl, add 1 tsp of parsley, and mix well. Store the Homemade Au Jus Mixture in an airtight container. You'll need 3 tablespoons for this recipe. Step 2: Searing the Beef Roast Preheat your oven to 325°F (163°C). In a large oven-safe Dutch oven or roasting pan, melt 4 tsp of butter and 2 TBSP of oil over medium-high heat on the stovetop. Once the butter is melted and the oil is hot, carefully add the beef roast. Sear the roast on all sides for about 3-4 minutes per side or until it's nicely browned. Remove the roast from the Dutch oven and set it aside. Step 3: Preparing the Roast Add 3 tablespoons of the Homemade Au Jus Mixture to the Dutch oven. Pour in 1/2 cup of Pepperoncini Pepper juice. Place 5 Pepperoncini Peppers on top of the roast and around it. Pour in 2 cups of Beef Broth. Step 4: Cooking the Roast Cover the Dutch oven with a lid or aluminum foil. Place the Dutch oven in the preheated oven. Roast the beef for approximately 3-4 hours, or until it becomes tender and easily shreds with a fork. This timing can vary depending on the size and type of roast, so use a meat thermometer to ensure it reaches an internal temperature of at least 145°F (63°C). Once the roast is done, remove it from the oven and let it rest for a few minutes. Step 5: Shredding and Thickening Carefully remove the roast from the Dutch oven and place it on a cutting board or serving platter. Use two forks to shred the beef. Step 6: Cooking Potatoes and Carrots In the same Dutch oven, add chunked potatoes and baby carrots. Cover the Dutch oven again and return it to the oven. Roast the vegetables at 375°F (190°C) for about 30-45 minutes, or until they are tender. Step 7: Serving Arrange the shredded beef on a serving platter. Using a slotted spoon, transfer the cooked carrots and potatoes to the platter as well. Step 8: Enjoy! Serve your Mississippi Pot Roast with the delicious homemade au jus, roasted potatoes, and carrots. Enjoy this flavorful and hearty meal straight from the oven! Thank you so much for supporting my site Mississippi Pot Roast Tips and Storage. Choose the Right Cut of Beef: When making Mississippi Pot Roast, you can use a bone-in or boneless beef roast. Chuck roast or bottom round roast are excellent choices as they become tender and flavorful when slow-cooked. Searing the Meat: Searing the meat before slow-cooking it adds flavor by caramelizing the surface. Don't skip this step, as it enhances the overall taste of the dish. Homemade Au Jus Mixture: Making your own au jus mix using the homemade blend mentioned in the recipe adds depth of flavor. It's a great way to control the salt and seasonings to your preference. Pepperoncini Peppers: The mild, tangy flavor of pepperoncini peppers gives the dish its unique taste. Adjust the number of peppers used based on your preferred level of spiciness. Corn Starch Mixture: The corn starch mixture is used to thicken the gravy. Add it gradually until you reach your desired thickness. Storage: Refrigerator: Store any leftover Mississippi Pot Roast in an airtight container in the refrigerator for up to 3-4 days. Freezing: If you have prepared a large batch or want to freeze portions for later use, follow these steps: Allow the cooked Mississippi Pot Roast to cool to room temperature. Divide it into portion-sized servings. Place each portion in an airtight freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to minimize freezer burn. Label the containers or bags with the date. Freeze for up to 3 months. Reheating: When reheating, you can do so in the microwave for individual servings or on the stovetop in a saucepan for larger quantities. Alternatively, you can reheat it in the oven by covering it with foil and warming it at 325°F (163°C) until heated through. Gravy Separation: When reheating, you may notice that the gravy separates or thickens further. Simply add a bit of water or beef broth and stir gently to restore the desired consistency. Potatoes and Carrots: If you have leftover roasted potatoes and carrots, store them separately from the roast to prevent them from becoming too soft. They can be reheated in the oven or microwave. By following these tips and proper storage techniques, you can enjoy the delicious flavors of Mississippi Pot Roast for days to come, whether you're storing leftovers or preparing it in advance for convenient meals.

Acerca de Maximizing Online Impact: The Power of Backlinks Foodie Link Exchange: Connect with Us for Backlink Collaboration! Welcome to our comprehensive backlinks guide, where we demystify the world of SEO and backlinking. If you're wondering, "What are backlinks?" and "What is a backlink?" you're in the right place. Backlinks are crucial elements in SEO, playing a pivotal role in enhancing your website's visibility and ranking on search engines. Our platform not only offers insights into the significance of backlinks but also provides valuable resources on backlink strategies and services to boost your SEO efforts. Whether you're a seasoned SEO professional or a novice looking to exchange links, our platform caters to your needs. We understand the importance of backlink exchanges, and we're here to facilitate connections within various niches, including the vibrant community. Join us to explore the world of free SEO backlinks, and let's elevate your website's presence together. Get In Touch First name Last name Email Website Message Submit Maximizing Online Impact: The Power of Backlinks In the vast landscape of the internet, establishing a robust online presence is paramount for success. One key strategy that plays a pivotal role in this digital ecosystem is the use of backlinks. These seemingly simple links carry significant weight in shaping the visibility, credibility, and authority of your website. Let's delve into why backlinks are so important and how they can make a substantial difference in your online endeavors. Enhancing Search Engine Visibility: Backlinks serve as a vote of confidence from one website to another. Search engines, like Google, interpret these links as indicators of content relevance and quality. Websites with a higher number of quality backlinks are often perceived as more authoritative and are likely to rank higher in search engine results. This increased visibility is crucial for attracting organic traffic and reaching a broader audience. Building Credibility and Trust: When reputable websites link to your content, it not only boosts your search engine ranking but also enhances your website's credibility. Backlinks act as endorsements, signaling to users that your content is valuable and trustworthy. In the online realm, trust is a currency, and building it through reputable backlinks can significantly impact your site's success. Expanding Your Network: Backlinking involves collaboration and networking within your industry or niche. By exchanging links with other relevant and reputable websites, you open the door to a broader audience. These connections can lead to partnerships, collaborations, and increased visibility within your target market. Driving Targeted Traffic: Backlinks not only improve your search engine ranking but also drive direct traffic from the referring website. When users click on a link from a site they trust, they are more likely to be genuinely interested in your content, resulting in higher-quality traffic. This targeted traffic is more likely to engage with your site, leading to a higher conversion rate. 5. Staying Ahead of the Competition: In the competitive online landscape, every edge matters. Backlinks can give you a competitive advantage by distinguishing your website as an authoritative source in your field. As you accumulate quality backlinks, you outpace competitors in search engine rankings, making it more likely that users will choose your content over others. Backlinks are not just hyperlinks; they are the backbone of a successful online presence. By understanding their importance and actively incorporating them into your digital strategy, you can elevate your website's visibility, credibility, and trustworthiness. Embrace the collaborative nature of backlinking, forge meaningful connections within your industry, and watch as your online influence grows. Ready to enhance your web presence through backlink collaboration? Let's connect and exchange links to mutually benefit our online ventures. Fill out our quick and easy form here to get started on this journey of digital growth together. Remember, in the interconnected world of the internet, the strength of your backlink profile can be the key to unlocking new opportunities and reaching greater heights online. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn

Pineapple Glazed Ham Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest ! This pineapple glaze is perfect for any holiday ham, (it's sweet but not overly sweet) OR for a large group dinner. You get the perfect combination of sweet and savory. “I used canned Chunked pineapple with brown sugar. We thought it turned out great!” Let us know if you agree In the comments below. This is the perfect oven baked glazed ham, it's perfect for Easter, Christmas, and yes even Thanksgiving. (for those that don't like Turkey.) You Will Need 1 cup Dr. Pepper cola 3⁄4 cup brown sugar 1 TBSP Cornstarch 1 TBSP water 1 15oz can Chunked Pineapple (drained) 2 Tablespoons Pineapple Juice (from Can) 1 Tablespoon Spicy brown mustard 1 bone-in half ham (7 to 10 pounds) 1 oven cooking bag Other Recipes you might like Canned Green Beans With A Twist Buttery Parmesan Corn On The Cob Instant Pot Parmesan Buttery, Garlic Potatoes Southern Creamy Mac N Cheese Ultimate Bacon Potato Salad Directions Bring Dr. Pepper, sugar, pineapple juice, and mustard to boil in medium saucepan. Reduce heat to medium-low and simmer until pineapple is tender and has absorbed the syrup (about 10 minutes.) Add Cornstarch and water until thickened. Set to the side. Remove ham from packaging and discard plastic disk that covers bone. (if it has one, mine did not) Place ham in plastic oven bag, tie bag shut. Place in a 13 by 9-inch baking dish (tied side down) and cut 4 slits in top of bag. Heat oven to 350 degrees. Bake ham until center registers about 100 degrees on instant-read thermometer, 1 1/2 to 2 (about 14 minutes per pound) , depending on weight of ham. Remove ham from oven and remove oven bag. Brush ham liberally with glaze and return to oven briefly until glaze becomes sticky, about 10 minutes. (do this twice) Remove from oven, brush entire ham again with glaze, loosely cover with foil, and let rest for 15 to 30 minutes before carving.

Easy Keto Tacos – Best Low-Carb Ground Beef Recipe Our easy keto taco recipe is a quick, kid-friendly, low-carb meal featuring seasoned ground beef in a crispy cheddar cheese crusted tortilla. Perfect for busy weeknights, it comes together in under 30 minutes and pairs perfectly with guacamole and sour cream for a protein-packed, keto-friendly dinner that's rich in healthy fats while keeping carbs low. Share Easy Keto Tacos – Best Low-Carb Ground Beef Recipe Add items below to your Walmart Cart. As a creator I earn from Purchases. Full handful of Cheddar Cheese Mission Foods Carb Balance Flour Tortillas Butter Keto Taco Meat (recipe below) Shredded Lettuce Taco Bell's Mild Sauce Sour Cream Keto Hamburger Taco Meat: 2 pounds Hamburger 1 1/2 teaspoons Fiesta Extra Fancy Taco Seasoning 1 1/2 teaspoons Salt 1 1/2 teaspoons Pepper Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Thank you so much for supporting my site! How to make Easy Keto Tacos – Best Low-Carb Ground Beef Recipe Preparing the Hamburger Boil the Hamburger: Place the ground beef in a pot and add enough water to cover it. Chop the Meat: Use a hamburger chopper to break the meat into very small, uniform pieces while it cooks. Drain the Meat: When the hamburger is almost done but still slightly pink, strain it well. Transfer to Skillet: Move the drained hamburger to a skillet . Season the Meat: Add Fiesta Extra Fancy Taco Seasoning , salt, and pepper. Mix and Chop: Continue chopping the meat into smaller pieces while mixing in the seasonings. Cook Until Done: Cook until the meat is fully done and the flavors are absorbed. If it appears dry, add a little water and simmer for a few minutes. Assembling the Taco Prepare Cheese Crust: In a non-stick skillet , spread a full handful of shredded cheddar cheese into a circle. Add Tortilla: Butter one side of a Mission Carb Balance Tortilla and lay it over the cheese, b utter side up. Flip the Cheese: After 40 seconds, carefully flip the tortilla, ensuring the cheese stays intact. Add Filling: Place about 1/2 cup of the seasoned ground beef over the cheese, along with shredded lettuce and a few pinches of additional shredded cheese. Fold and Cook: Gently fold the tortilla in half and let it cook for 1.5 minutes. Use a spatula to flip the taco while keeping the filling intact. Repeat until browned on both sides. Final Touches Garnish: Add sour cream and Taco Bell's Mild Sauce to taste. Serve and Enjoy: Your quick and easy keto tacos are ready to serve! Thank you so much for supporting my site! Easy Keto Tacos Variations Chicken Avocado Keto Tacos: Replace hamburger with shredded cooked chicken. Add sliced avocado and a sprinkle of cilantro. Spicy Shrimp Keto Tacos: Replace hamburger with cooked spicy shrimp. Add diced tomatoes, jalapeños, and a squeeze of lime. Cauliflower Rice and Beef Keto Tacos: Mix cauliflower rice with seasoned ground beef. Top with cheese, lettuce, and sour cream. Buffalo Cauliflower Keto Tacos: Roast cauliflower in buffalo sauce. Use this buffalo cauliflower as the taco filling and add blue cheese crumbles. Vegetarian Keto Tacos: Use a mix of sautéed mushrooms, bell peppers, and onions as the filling. Add keto-friendly cheese and sour cream. Keto Fish Tacos: Use grilled or baked white fish (like cod or tilapia) as the filling. Top with shredded cabbage, lime, and cilantro. Zucchini Boat Keto Tacos: Scoop out the center of zucchinis and stuff with seasoned ground beef. Bake until zucchinis are tender and top with cheese. Egg and Bacon Keto Breakfast Tacos: Scramble eggs with crispy bacon. Fill the taco with the egg and bacon mixture, and top with cheese. Mushroom and Spinach Keto Tacos: Sauté mushrooms and spinach with garlic for a flavorful vegetarian option. Add cheese and sour cream. Lettuce Wrap Keto Tacos: Skip the tortilla and use large lettuce leaves as wraps. Fill with your favorite keto taco ingredients. Thank you so much for supporting my site! Easy Keto Tacos Tips Prep Ahead: Prepare the Keto Taco Meat in advance and store it in the refrigerator. This will save time when assembling tacos during busy days. Use Fresh Ingredients: Opt for fresh, high-quality ingredients like crisp lettuce, ripe avocados, and flavorful cheeses for the best taste. Choose Quality Tortillas: Look for low-carb tortillas that fit your keto diet. Mission Foods Carb Balance Flour Tortillas are a good choice. Customize Toppings: Experiment with different keto-friendly toppings. Try adding sliced avocados, jalapeños, diced tomatoes, or even pickled onions for extra flavor and texture. Get Creative with Cheese: Explore various keto-friendly cheeses such as pepper jack, goat cheese, or feta to add unique flavors to your tacos. Add Fresh Herbs: Incorporate fresh herbs like cilantro or parsley to enhance the overall freshness of the tacos. Include Low-Carb Salsas: Look for or prepare keto-friendly salsas with ingredients like tomatoes, onions, jalapeños, and lime juice to add a zesty kick. Watch Portion Sizes: Pay attention to portion sizes, especially when using higher-calorie ingredients like cheese and sour cream, to stay within your keto macros. Experiment with Sauces: Besides Taco Bell's Mild Sauce, try other keto-friendly hot sauces or make your own spicy mayo for added heat. Serve with a Side: Pair your keto tacos with a side of cauliflower rice or a fresh green salad to make a complete and satisfying meal. Keep Tacos Warm: Warm your tortillas just before serving to enhance their flavor and texture. You can do this in a dry skillet or in the oven for a short time. Enjoy Freshly Made: Tacos are best when served immediately after assembly. Enjoy them while the cheese is melty and the ingredients are still warm. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter