Teriyaki Salmon Bowls with Crispy Brussels Sprouts

 Teriyaki Salmon Bowls with Crispy Brussels Sprouts

A delicious and healthy meal!

Ingredients:

For the Salmon:

1 pound salmon fillets

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon grated ginger

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes

For the Brussels Sprouts:

1 pound Brussels sprouts, trimmed and halved

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Sauce:

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon fresh lemon juice

1/4 teaspoon garlic powder

Instructions:

Make the Marinade: In a small bowl, combine soy sauce, honey, rice vinegar, ginger, garlic powder, and red pepper flakes.

Marinate the Salmon: Place salmon in a shallow dish and pour the marinade over it. Marinate for at least 30 minutes, or up to 2 hours.

Prepare the Brussels Sprouts: Toss Brussels sprouts with olive oil, salt, and pepper.

Cook the Salmon and Brussels Sprouts: Grill or broil salmon and Brussels sprouts for 5-7 minutes per side, or until cooked through.

Make the Sauce: In a small bowl, combine mayonnaise, Dijon mustard, honey, lemon juice, and garlic powder. Mix well.

Assemble the Bowls: Serve salmon and Brussels sprouts over rice or quinoa. Drizzle with sauce.

Tips:

For a spicier dish, add more red pepper flakes to the marinade.

You can use different types of fish, such as halibut or cod.

Serve with your favorite side dishes, such as roasted vegetables or a side salad.

Honey Glazed Roasted Brussels Sprouts with Bacon

 Honey-Glazed Roasted Brussels Sprouts with Bacon – a sweet and savory treat!

Ingredients:

1 lb Brussels sprouts, trimmed and halved

4 slices of bacon, chopped

2 tablespoons honey

1 tablespoon olive oil

1 teaspoon balsamic vinegar

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Directions:

Preheat the Oven:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Prepare the Brussels Sprouts:

Trim the Brussels sprouts and cut them in half. Place them in a large mixing bowl.

Cook the Bacon:

In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove the bacon from the pan and set it aside, leaving a small amount of bacon grease in the pan.

Toss the Brussels Sprouts:

Drizzle the Brussels sprouts with olive oil, balsamic vinegar, honey, garlic powder, salt, and black pepper. Toss to coat evenly.

Roast the Brussels Sprouts:

Transfer the Brussels sprouts to the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the Brussels sprouts are golden brown and crispy on the edges.

Add the Bacon:

Once the Brussels sprouts are roasted, remove them from the oven and stir in the crispy bacon.

Serve:

Serve your Honey-Glazed Roasted Brussels Sprouts with Bacon hot, garnished with a drizzle of honey if desired. Enjoy the perfect balance of sweet and savory!

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 180 kcal per serving | Servings: 4 servings

Overnight French Toast Casserole

 Overnight French Toast Casserole

Ingredients:

1 loaf french bread or thick texas toast
8 eggs
2 cups half and half
1/2 cup milk
3 Tbsp granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Cinnamon Crunch Topping:
1 1/2 sticks butter softened
1 cup light brown sugar packed
1 Tbsp light corn syrup optional
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Instructions:

Prepare a 9″x13″ baking dish by coating the entire inside of the dish with butter or cooking spray. Set aside.
Slice the French bread, about 1-inch thick. Arrange slices in your prepared baking dish in rows, overlapping the slices. Set aside.
In a large bowl, whisk eggs. Add half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until well combined.
Pour the egg mixture over the bread slices, making sure they are covered evenly. Spoon some of the mixture in between the slices making sure all the slices are completely covered. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350°F. Meanwhile, carefully flip each piece of bread over to make sure everything is nice and coated with the mixture.
Make the Topping:
Combine all ingredients in a medium bowl and mix to combine. Spoon the topping on top of the prepared bread slices. Then spread evenly over the bread (like you are icing a cake). You can also spread some of the mixture in between the slices to make sure the entire slice is covered (if you prefer).
Bake for 35-40 minutes (no need to cover with foil), until puffed and lightly golden.

Creamy Ground Beef Alfredo Pasta

 Creamy Ground Beef Alfredo Pasta

This Creamy Ground Beef Alfredo Pasta is a comforting, hearty dish packed with savory flavors! With its rich, creamy Alfredo sauce and perfectly seasoned ground beef, it’s the perfect meal for any occasion.

Ingredients:

1 lb ground beef
12 oz fettuccine or pasta of your choice
2 cups heavy cream
1 cup grated Parmesan cheese
4 cloves garlic, minced
1/4 teaspoon ground nutmeg
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley for garnish (optional)

Directions:

Cook the Pasta: In a large pot, cook the pasta according to package directions. Drain and set aside.

Brown the Ground Beef: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles. Season with salt and pepper, then remove from the skillet and set aside.

Prepare the Alfredo Sauce: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and nutmeg, cooking for 3-4 minutes until the sauce thickens.

Combine Beef and Pasta: Add the cooked ground beef back into the skillet with the Alfredo sauce. Toss in the cooked pasta, making sure everything is well coated in the creamy sauce. Season with additional salt and pepper if needed.

Serve: Garnish with fresh parsley and extra Parmesan, if desired. Serve hot and enjoy this creamy, indulgent pasta dish!

Lemon Cream Cheese Dump Cake

 I’ve always believed that the genius who first decided to toss a bunch of dessert staples into a pan and see what happens deserves an award. That person is a true hero in my book. Dump cakes are the ultimate recipe for busy people, and this Lemon Cream Cheese Dump Cake is no exception. With the addition of white chocolate and cream cheese, it’s a delightful twist on a classic and a perfect addition to my dump cake repertoire.

Lemon Cream Cheese Dump Cake Recipe
In just five minutes, you can have all the ingredients assembled and “dumped” into a pan. Then, simply walk away while it bakes into perfection. This makes it an ideal dessert for weeknights—or anytime you need a quick, delicious treat!

“A simple, zesty dessert with layers of tangy lemon, creamy cheese, and buttery cake—perfect for any occasion!”

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Ingredients

• 1 box (15.25 oz) lemon cake mix
• 1 can (21 oz) lemon pie filling
• 8 oz cream cheese, softened and cubed
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract (optional)
• 1/4 cup lemon juice (optional, for extra tang)

Optional Toppings:

• Whipped cream
• Fresh lemon slices or zest
• Powdered sugar for dusting

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Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish with butter or non-stick spray.

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Step 2: Layer the Ingredients

1. Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
2. In a bowl, mix the cream cheese, powdered sugar, and vanilla extract (if using) until smooth. Drop spoonfuls of this mixture over the pie filling.
3. Sprinkle the lemon cake mix evenly over the top of the cream cheese layer.

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Step 3: Add the Butter

1. Drizzle the melted butter evenly over the dry cake mix, ensuring as much of the surface as possible is covered.
2. For extra tang, drizzle lemon juice over the top as well.

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Step 4: Bake

1. Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and bubbling.
2. Let the cake cool for at least 10 minutes to allow the layers to set.

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Step 5: Serve

1. Serve warm or at room temperature.
2. Top with whipped cream, a sprinkle of powdered sugar, or fresh lemon zest for an extra touch.

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Why You’ll Love This Recipe

• Easy to Make: A true dump-and-bake recipe with minimal effort.
• Bright and Tangy: The lemon flavor is refreshing and perfectly balanced by the creamy cheese.
• Crowd-Pleaser: Great for parties, potlucks, or family dinners.

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Pro Tips

1. Extra Lemon Flavor: Add a teaspoon of lemon zest to the cream cheese mixture for a punch of citrus.
2. Even Butter Spread: Use a spoon or pastry brush to distribute the melted butter more evenly.
3. Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

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This Lemon Cream Cheese Dump Cake is a tangy, creamy, and buttery delight that will brighten any dessert table. Easy to make and irresistibly delicious, it’s a must-try for lemon lovers! 

French Onion Short Rib Soup with Gruyère Toast

 

"A rich, comforting soup combining tender short ribs, caramelized onions, and savory broth, topped with cheesy Gruyère toast."

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Ingredients

For the Short Ribs:

• 2 pounds bone-in short ribs
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1/2 teaspoon smoked paprika (optional)

For the Onion Soup:

• 3 tablespoons unsalted butter
• 4 large onions, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon sugar
• 1/2 cup dry white wine (or beef broth for substitution)
• 8 cups beef broth
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and black pepper, to taste

For the Gruyère Toast:

• 4 slices of baguette (or crusty bread)
• 1 cup Gruyère cheese, shredded
• 1 tablespoon olive oil or butter, for brushing

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Instructions

Step 1: Prepare the Short Ribs

1. Preheat your oven to 325°F (165°C).
2. Season the short ribs generously with salt, pepper, and smoked paprika.
3. Heat olive oil in a large, oven-safe Dutch oven over medium-high heat.
4. Sear the short ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.

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Step 2: Caramelize the Onions

1. In the same Dutch oven, melt butter over medium heat.
2. Add the onions and sugar, stirring occasionally, and cook for 25–30 minutes until deeply caramelized.
3. Stir in the garlic and cook for another minute.

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Step 3: Build the Soup Base

1. Deglaze the pot by adding white wine, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes.
2. Add the beef broth, Worcestershire sauce, bay leaves, and thyme. Stir to combine.
3. Return the seared short ribs to the pot.

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Step 4: Braise the Soup

1. Cover the Dutch oven with a lid and transfer to the preheated oven.
2. Braise for 2.5–3 hours, or until the short ribs are tender and falling off the bone.
3. Remove the short ribs from the pot, shred the meat, and discard the bones. Return the shredded meat to the soup. Adjust seasoning with salt and pepper.

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Step 5: Prepare the Gruyère Toast

1. Preheat your oven’s broiler or set the oven to 450°F (230°C).
2. Brush the baguette slices with olive oil or butter and toast until lightly golden.
3. Top each slice with a generous amount of Gruyère cheese. Place under the broiler until the cheese is melted and bubbly.

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Step 6: Serve

1. Ladle the soup into bowls. Top each bowl with a slice of Gruyère toast, or serve the toast on the side for dipping.
2. Garnish with additional thyme or parsley, if desired.

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Why You’ll Love This Recipe

• Rich and Flavorful: The combination of caramelized onions, tender short ribs, and savory broth is irresistible.
• Comforting and Elegant: Perfect for a cozy night in or a dinner party centerpiece.
• Cheesy Goodness: Gruyère toast adds the perfect topping to this hearty soup.

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Pro Tips

1. Make Ahead: The soup base can be made a day in advance. Flavors deepen as it sits, making it even better the next day.
2. Cheese Swap: If Gruyère isn’t available, use Swiss or Emmental cheese.
3. Adjust Broth: For a thicker soup, simmer uncovered for an additional 20 minutes to reduce the liquid.

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Storage and Reheating

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Freeze the soup (without the toast) for up to 3 months.
• Reheat: Warm gently on the stovetop, adding a splash of water or broth if needed.

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This French Onion Short Rib Soup with Gruyère Toast is a luxurious, comforting dish that will quickly become a household favorite. Enjoy every cheesy, savory bite! 🥩🧅🧀✨