Bacon Brussels Sprouts
Bacon Brussels Sprouts
Serves 4 – 6
1 pound of Brussels Sprouts, trimmed and halved
2 Tablespoons Olive oil
½ teaspoon Salt
8 oz Bacon, diced
1 Onion, diced
4 Garlic Cloves, minced
¼ cup Parmesan Cheese, grated
2 Tablespoons Balsamic Vinegar
2 Tablespoons Parsley, finely chopped
Salt and Pepper, to taste
Lemon Wedge, optional
Preheat the oven to 425 degrees
- On a baking sheet, place the prepared Brussels Sprouts, Olive Oil, and Salt and toss to evenly incorporate. Place Brussels Sprouts cut side down on the baking sheet. Place in the oven for 20-30 minutes or until the cut side is golden brown.
- In a medium-sized frying pan over medium-high heat, add bacon and sauté until cooked. Once cooked, using a slotted spoon, remove the bacon and place it on a paper towel and set aside.
- In the same frying pan, keep only about 2 tablespoons of the bacon fat. Add Onion and garlic to the pan and continue to cook until the onions are soft. Set aside.
- In a bowl, add the cooked Brussels Sprouts, Bacon, Onion, Parmesan Cheese, Balsamic Vinegar, Parsley, and Salt and Pepper, to taste. Toss to evenly incorporate.
- Serve and enjoy!
Homemade Chicken Noodle Soup
Homemade Chicken Noodle Soup
I know there are a million variations of chicken soup and everyone’s grandma makes the best. I get it. I want to share my recipe because not only is it perfect for this time of year but I don’t think people realize how easy it really is to make. Classic homemade chicken noodle soup is the ultimate comfort food. This soup is loaded with healthy goodness from the vegetables. You are going to want to grab your blanket and cozy up with a bowl of this on the couch.
Serves 4 – 6
Ingredients
2 Chicken breasts or 4 thighs, bone and skin on
2 tablespoons Olive Oil, if needed
1 onion finely diced
1 cup carrots or about 2-3 carrots
1 cup celery or about 2-3 ribs
1 tablespoon garlic, minced (let sit out for the allicin to develop)
1 tablespoon ginger, fresh ground, optional (reduce inflammation)
You can add Turmeric as well
8 cups liquid, either broth or water
Salt and pepper
8 oz Egg Noodles or Pasta of Choice – I used broken spaghetti
1 teaspoon Thyme, dried
1 teaspoon Oregano, dried
Fresh Parsley for garnish
Lemon wedge
- Begin to heat a stock pot over medium-high heat.
- Salt and pepper chicken on both sides and add to the heated Stoc pot. Sear each side until golden brown. This should take about 3-4 minutes. Remove chicken and set aside. Don’t worry if the chicken is not cooked, it will finish cooking later.
- If needed, add oil and sauté all the vegetables.
- After 5 minutes, add garlic and cook for another minute
- Add the 8 cups of liquid to the stockpot, chicken, and spices. Cook for about 10-15 minutes or until the chicken is tender.
- Based on how long the noodles take to cook, the noodles can be added at the appropriate time so that the chicken and noodles are finished cooking at the same time.
- At the end of the cooking time, take out the chicken and shred the chicken. Place the shredded chicken back in the pot.
- Garnish with Fresh parsley and lemon wedge
Sheet Pan Chicken
Sheet Pan Chicken
I love it when an easy dinner comes together with very little mess. I also love it when you can repurpose a sheet pan dinner to be a completely new dinner with next night with even less cook time!
Sheet Pan Chicken
Serves 4
Dressing
¼ Cup Olive Oil
¼ Cup Balsamic Vinegar
2 Teaspoons Italian Seasoning
1 Teaspoon Paprika
1 Teaspoon Salt
½ Teaspoon Pepper (I Said 2 Teaspoons But I Meant ½ Teaspoon)
- Add all the ingredients to a bowl and mix to fully incorporate.
- Set aside until ready to use.
1 Purple Onion, Sliced
2 Bell Peppers, Sliced
4 Chicken Thighs
Preheat the oven to 425 degrees.
- In a bowl add sliced vegetables and drizzle about ½ of the dressing and coat.
- Place on a sheet pan. Evenly spread not to overcrowd the pan.
- In the same bowl, add the chicken and coat it with the remaining dressing.
- Place the chicken on the sheet pan.
- Place the sheet pan in the oven and cook for 40 minutes. Turn chicken over and mix vegetables about halfway through.
ULTIMATE Muffins
ULTIMATE Muffins
Fruititude Explosion Muffins
Serves 24 Muffins
½ cup (1 stick) Butter, room temperature
1 cup Sugar
2 Eggs
1 teaspoon Vanilla Extract
1 Orange, Zest and Juice
1 Tablespoon Baking Powder
1 teaspoon Salt
3 cups Flour
1 cup Milk
3 cups Assorted Fruit, frozen
1 Apple, small dice
1 Pear, small dice
Topping
1 Tablespoon Sugar
1/2 teaspoon Ground Cinnamon
Preheat the oven to 375 degrees
- In a mixing bowl, add Butter and Sugar and begin to blend using a mixer until the mixture is light and airy.
- Add Eggs, Vanilla Extract, Orange Juice, and Zest and blend again.
- Add the Baking Powder and Salt and blend.
- At this point, add the Flour one cup at a time alternating with adding the Milk one-third of a cup at a time.
- Once all the ingredients are well incorporated, add all the Fruit and mix to evenly distribute.
- Using a lined muffin tin, evenly distribute the Fruit Batter into each lined tin.
- Sprinkle the Cinnamon Sugar mixture on top of each of the muffins.
- Bake the muffins for 30 minutes or until the center is cooked
- Enjoy! Make sure to cool the muffins before eating as the fruit inside is very hot.
Check out:
Shyreece Pompey
Christian Author & Founder of Queen of Overcome
www.QueenofOvercome.weebly.com
Ultimate Lasagna
Ultimate Lasagna
What’s the SECRET to making the BEST LASAGNA? There is nothing MORE delicious than a homemade baked LASAGNA! You will be surprised to learn how EASY is it to make the perfect lasagna, maybe the most classic Italian dinner.
The BEST Quick Lasagna
Serves 6 – 8
Ragu Sauce
1 Onion, diced
6 Garlic Cloves, minced
1 lb of Ground Beet
1 lb of Ground Sausage
1 lb of Ground Turkey
2 teaspoons Italian Seasoning, dried
2 – 28 oz cans Crushed Tomatoes
1 – 15 oz can Tomato Sauce
4 Tablespoons Tomato Paste
Salt and Pepper to taste
Ricotta Filling
32 oz Ricotta Cheese
2 Eggs
2 Tablespoon Parsley, fresh chopped
2 Tablespoon Thyme, fresh
½ cup Parmesan Cheese, grated
1 Box Lasagna Noodles, cooked
4 cups Mozzarella, or more if preferred cheesier
- In a saucepan over medium-high heat, add a few tablespoons of olive oil, onions, and garlic. Sauté until the onions are translucent.
- Add the meat and Italian seasoning and break up the meat into small pieces with a spoon until all the meat is cooked.
- Add all the Tomato Sauces and season with salt and pepper. Continue to cook the sauce for about 30 minutes.
- To prepare the Ricotta Cheese filling, add all the ingredients to a bowl and mix with a hand mixer to evenly incorporate and aerate the ricotta mixture.
- To assemble the Lasagna, use a deep baking dish. Add enough sauce to coat the bottom of the pan. Add the first layer of Lasagna Noodles, then a layer of Bolognese Sauce, add half of the ricotta mixture evenly spread, and add about one cup of mozzarella cheese.
- Repeat the prior step for the second layer. Keep in mind to add the lasagna noodles in the opposite direction from the first layer.
- For the third layer of lasagna, only add the Bolognese sauce and cover with foil.
- At this point, the lasagna can be placed in the oven, fridge, or freezer. If you choose to bake it, after about 1 hour or when the sides begin to bubble, remove the foil, and add about 2 cups of mozzarella cheese on top. Return to the oven and continue to cook until the cheese is melted. This can take 5 – 10 minutes.
- Once the Lasagna is cooked, remove it nfrom the oven, and let it rest for about 15 minutes. If the lasagna does not rest, it will fall apart when cut into.
Secrets to Making the Best Lasagna
1 Combination of Meats
2 Flavorful Tomato Sauce
2 Type of Mozzarella Cheese
4 Creamy Ricotta
5 Fresh Herbs
Cauliflower Side Dish Recipes
Cauliflower Side Dish Recipes
These are 2 of the Best Cauliflower Recipes that I make for my family. They are Fail-Proof Easy Cauliflower recipes that come out Perfect every time. If you are looking for a stress-free Easy recipe that you can add to your Holiday Dinner Side Dish Menu or want to change up your routine nightly side dishes, then you need to try these!
Baked Cauliflower
Serves 4 – 6
1 head of Cauliflower
1 (12 oz) Bag of Frozen Corn, thawed
4 Eggs
¾ Cup of Milk
1 Cup of Heavy Cream
½ Cup Butter, melted
⅓ Cup Flour
1 teaspoon Baking Powder
1 teaspoon Salt
½ teaspoon Pepper
Garnish
Fresh Chives, minced
Preheat the oven to 350 degrees
- Place a pot filled with salted water over medium-high heat to boil.
- Separate the cauliflower florets from the stem.
- Once the water is boiling, add the Cauliflower Florets to the salted water and cook for about 3 minutes.
- Drain the Cauliflower and set aside.
- In a blender add the remaining ingredients. Blend until all the corn is pureed.
- In a greased 9 x 13 pan, add the drained cauliflower and blended corn puree. Make sure all the cauliflower is covered.
- Garnish with fresh chives and cracked pepper.
- Place in the oven to cook for 35 – 40 minutes or until golden brown on top.
- Cool before serving and enjoy!
Cauliflower Antipasto
Serves 4 – 6
1 head of Cauliflower
1 Red Pepper, Roasted and diced
½ cup Kalamata Olives
¼ cup Fresh Parsley, chopped
1 Lemon, Zest
Salt and Pepper to taste
- Place a pot filled with salted water over medium-high heat to boil.
- Separate the cauliflower florets from the stem.
- Once the water is boiling, add the florets to the salted water and cook for about 5 – 7 minutes or until the cauliflower is to your liking.
- Drain the Cauliflower and place it in an ice-cold water bath to stop from cooking. When the Cauliflower is cooled, drain again to remove all water.
- Once the Cauliflower is cool and drained, add it to a large bowl. Add the Red Peppers, Olives, Parsley, Lemon Zest Dressing, and Salt and Pepper. Mix to evenly coat the Cauliflower with all the ingredients.
- If serving this as a salad, it can be placed in the refrigerator to chill or kept at room temperature for a side dish.
- Enjoy!
Dressing
½ cup Olive Oil
1 Lemon, juiced (about 3 Tablespoons)
1 Tablespoons Mustard
1 teaspoon Salt
½ teaspoon Pepper
- Place all in a bowl and whisk until emulsified.
Fall Coffee Cake
Fall Coffee Cake
Coffee Cake is PERFECT with coffee and what better time of year to enjoy this EASY Fall Recipe. Fall is the PERFECT time for Coffee Cake as the autumn spices penetrate the air as you bake this EASY Coffee Cake.
Easy Fall Coffee Cake
Yields 9 Pieces (8×8 pan)
Wet Ingredients
½ cup (1 stick) Butter, softened
1 cup Sugar
2 Eggs
1 cup Sour Cream
¼ cup Milk
1 Tablespoon Vanilla Extract
Dry Ingredients
2 cups Flour
1 Tablespoon Baking Powder
½ teaspoon Baking Soda
1 teaspoon Salt
¼ teaspoon Allspice
¼ teaspoon Mace
Streusel Topping
1 ½ cups Pecans, chopped
½ cup Brown Sugar
¼ cup Flour
4 Tablespoons Butter, melted (**Brush pan first with some of the butter)
2 teaspoons Cinnamon
Preheat oven to 350 degrees
- Butter the inside of the 8 x 8 baking pan with some of the melted butter. Set aside until ready.
- In a bowl, add Butter and Sugar, and using a beater, begin to cream the Butter and Sugar until they become light and fluffy.
- Add Eggs until well incorporated.
- Add Sour Cream, Milk, and Vanilla Extract. Blend until the wet ingredients are smooth.
- Begin to all the dry ingredients into the wet ingredients and continue to blend until all the ingredients are well incorporated. Set aside.
- In a small bowl, add all the streusel toppings and mix to evenly distribute all the ingredients. Set aside.
- In the buttered 8 x 8 pan, add ½ of the batter and evenly spread.
- Place ½ of the Streusel topping on top of the batter and evenly spread.
- Add the remaining batter and evenly spread.
- Add the remaining Streusel topping to the top of the batter, evenly spread, and gently press the topping into the batter.
- Place the Coffee Cake in the preheated oven and bake for 50 – 60 minutes or until the center of the cake test clean with a toothpick.
- Cool before cutting into the cake.
- Enjoy your piece of coffee cake with a great cup of coffee!
Creamiest Broccoli Soup
Creamiest Broccoli Soup
This is the Best Tasting Creamy Broccoli Soup, it is EASY and Low Carb! It is PERFECT for when you want to cozy up to a CREAMY SOUP but not have the High Carb Calories. It is Super Smooth and Creamy and PERFECTLY satisfies the soup craving. Using Coconut Milk also makes this soup Keto Friendly and will keep YOU FULL longer. Nothing better than the Creamiest Broccoli Soup Easy Recipe ever!
Easy Low Carb Creamy Broccoli Soup
Serves 4 – 6
1 Head of Broccoli, diced
1 Onion, diced
1 Small Rutabaga (low carb) or Potato, peeled and diced
1 Carrot, diced
1 Celery, diced
4 Cloves Garlic, chopped
2 Cups of Milk of Choice, I used Coconut Milk
Salt and Pepper to taste
Garnish
Extra Virgin Olive Oil
Fresh herbs i.e. Thyme, Parsley, Chives, chopped
Croutons
- Place a large sauté pan over medium-high heat and add a few tablespoons of Olive Oil.
- Add all the Vegetables to the sauté pan and cook with a lid on the pan. Stir Vegetables occasionally. If the pan is dry, a ½ cup of Water at a time and continue to cook until the Vegetables are tender.
- Once the Vegetables are tender, add to a blender with the Milk of your choice and blend. If the soup is still too thick add more liquid (Milk, Broth, or Water)
- Return to Creamy Broccoli Soup to the sauté pan to reheat and season for salt and pepper.
- When ready to serve the Creamy Broccoli Soup, garnish with Croutons, Fresh Herbs, and a drizzle of Olive Oil.
- Enjoy!
Cheesy Artichoke and Chicken Tart
Cheesy Artichoke and Chicken Tart
Serves 4 – 6
1 sheet Puff pastry, thawed
1 Egg, beaten (use some for puff pastry and use the rest for filling)
½ cup Ricotta cheese
4 oz Mozzarella, shredded
¼ cup Sour Cream
1 Tablespoon Fresh Herbs of choice, Parsley, Thyme, Oregano, Chives, chopped, plus garnish
1 teaspoon Salt
½ teaspoon Pepper
½ cup – 1 Cup Chicken, shredded or cubed
1 – 14 oz can Artichoke hearts, canned, quartered
1 Tablespoon Capers, drained
Parmesan, finely grated (optional)
Preheat the oven to 425 degrees
- Place a sheet of puff pastry on a piece parchment paper, each about the same size. With a rolling pin, lightly press the puff pastry to even the dough out. Using a paring knife, gently score a 2-inch border around edges of the puff pastry. Brush the outside border of the puff pastry with the egg wash. Transfer the puff pastry to the baking sheet pan.
- In a bowl, add the remaining Egg, Ricotta Cheese, Mozzarella Cheese, Sour Cream, Chopped Herbs, Lemon Zest, Salt And Pepper and thoroughly mix to incorporate.
- Place all the cheese filling in the center of the puff pastry. Using an off-set spatula, evenly spread the cheese filling inside the border. Ensure that the outside border has only the egg wash on it.
- On top of the cheese filling, add the artichokes, chicken and capers.
- Place in the oven and cook for until the bottom and top of pastry is golden brown, about 30 minutes.
- Remove from the oven and let cool for about 5 minutes.
- To finish off the Cheesy Tart, garnish with Parmesan Cheese, Fresh Parsley, Drizzle of Olive Oil, and Finishing Salt.
- Transfer to a cutting board, cut into pieces, and serve.
Ultimate Stuffed Shells
Ultimate Stuffed Shells
Easy Oven Baked Stuffed Shells Cheesy Goodness is a go-to for a great dinner. Stuffed shells are one of the easiest traditional Italian dishes to make. The ingredients are pantry and fridge basics plus this Ultimate Oven Baked Stuffed Shells is Make Ahead Recipe friendly. Topped off with Extra Cheesy Goodness is always a hit! Let me show you how simple this dish comes together.
Ultimate Oven Baked Stuffed Shells
Yields about 30 shells
1 box Pasta Shells
2 lb Ricotta Cheese
2 Eggs
½ cup Parsley, chopped (reserve 2 Tablespoons for garnish)
1 cup Parmesan Cheese, grated (reserve 1/3 cup for topping)
2 cups Mozzarella, shredded (reserve 1 cup for topping)
2 -15 oz cans of Tomato sauce of choice
1 teaspoon Each of Garlic Powder, Onion Powder, Oregano, and Salt
½ teaspoon Pepper, ground
Equipment: #24 scoop (about 2 Tablespoons)
Preheat the oven to 375 degrees
- To cook shells: bring a large pot of water to a boil. Once the water is boiling, add Salt and Pasta Shells. Stir a couple times and place a lid on the pot and turn off the heat. Let sit on the stove for about 8-10 minutes. Drain, rinse in cold water, and set aside until ready to use.
- Prepare the filling: In a bowl, mix Ricotta, Egg, Parsley, Parmesan Cheese, Salt, and Pepper. Mix by hand until a creamy consistency is reached. Add 1 cup of Mozzarella and mix by hand and mix to evenly incorporate. Set aside until ready to use.
- Prepare sauce: To the Tomato sauce, add garlic Powder, Onion Powder, Oregano, Salt, and Pepper. Mix to evenly combine. Set aside until ready to use.
- Prepare Stuffed Shells: Line a baking pan with a layer of tomato Sauce.
- Using a scoop, fill each of the shells with the ricotta mixture. Place each shell open side up. Continue until all the shells are filled.
- Once all the shells are filled, add the desired amount of tomato sauce on top of each shell. At this point, you can freeze the shells for another meal.
- Cover the baking dish with foil and place in the oven to bake for 30 minutes or until the sauce is bubbling. Remove the foil and add the desired amount of Mozzarella on top and continue to bake until the cheese is melted. This should take about 5 minutes.
- Allow the stuffed shells to cool for about 10 minutes before serving. Garnish with Parmesan Cheese and fresh chopped Parsley.
Pairs perfectly with Garlic Bread!
STORE ITEMS
