Simple and tasty mushrooms roasted in a balsamic-soy and garlic sauce!



ingredients

• 2 pounds mushrooms
• 1 tablespoon oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons soy sauce (or tamari)
• 3 cloves garlic, chopped
• 1/2 teaspoon thyme, chopped
• salt and pepper to taste

directions

• Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400F/200C oven until the mushrooms are tender, about 20 minutes, mixing half way through.

Source : closetcooking

Cracked Out Pea Salad - Macaroni and green peas tossed in mayonnaise, cheddar, bacon, and ranch. Seriously delicious!!! Great for potlucks or a side dish with sandwiches. Great for all your spring and summer cookouts! Can make ahead and refrigerate until ready to serve. It has become our favorite pasta salad recipe!!



INGREDIENTS:

• 1 cup elbow macaroni, uncooked
• 1/4 cup cooked, chopped bacon
• 3 green onions, chopped
• 2 cups frozen baby peas, thawed
• 3/4 cup mayonnaise
• 1/4 cup prepared Ranch dressing
• 1/2 cup shredded cheddar cheese

INSTRUCTIONS:

1. Cook macaroni according to package directions. Drain and cool.
2. In a bowl, combine cooked macaroni and bacon, green onions, peas, and cheese.
3. Whisk together mayonnaise, Ranch dressing. Pour over macaroni mixture and toss to coat.
4. Cover and refrigerate 2 hours before serving.

Source : plainchicken

This is an easy Italian slider recipe. What more can I say? It’s simple, super easy to make and incredibly delicious. Oh.. and pretty darn cheesy too… and who doesn’t like cheesy?



simple and super easy italian slider recipe!!

INGREDIENTS

• 12 buns, a tray of buns
• 6 - 8 ham slices
• 6 - 8 salami slices
• 6 - 8 mortadella slices
• 12 - 18 provolone slices
• 2-3 tbsp grainy mustard
• 1/4 c butter
• 1 tbsp minced garlic
• as desired, parsley

INSTRUCTIONS

1. Preheat oven to 350
2. Cut the tray of buns horizontally
3. Fit the bottom buns (still attached to eachother) onto, or into a baking sheet or pan
4. Spread with the mustard
5. Begin layering the pieces of mortadella, then slices of cheese, then the salami, then the cheese, etc.
6. When all layers are done, replace the top layer of the buns.
7. Melt the butter and add the garlic and parsley. Brush onto the top of the buns
8. Bake in the oven for approximately 12 - 15 minutes or until the cheese has melted and the tops of the buns are browned.
9. Remove and let rest for 10 minutes, then cut and serve!
10. Enjoy!

Source : thesaltypot

Doritos Casserole with Chicken is an easy weeknight dinner recipe using rotisserie chicken. This creamy chicken casserole is loaded with cream cheese, corn, shredded cheddar and topped with crumbled Doritos.



Ingredients :

•  8 oz Philadelphia Chive Whipped Cream Cheese
•  10.5 oz condensed cream of chicken soup
•  1 bunch green onions, chopped
•  3 cups chicken, cooked, shredded
•  8.75 oz canned corn
•  3 cups shredded Mexican cheese blend
•  1/2 tsp salt
•  1/2 tsp pepper
•  1 tsp garlic powder
•  3 cups Doritos, crumbled

Instructions :

 1. Preheat oven to 400F.
 2. Dump cream cheese and chicken soup into a large mixing bowl.
 3. Whip together with an electric mixer until smooth.
 4. Set aside 1/4 cup of the chopped green onions and add the remaining onions to the mixing bowl.
 5. Also add the shredded chicken, drained canned corn, 2 cups of the shredded Mexican cheese blend, salt, pepper and garlic powder to the bowl.
 6. Stir all of the ingredients together until fully combined.
 7. Dump the mixture into a greased 9 x 13 inch baking dish and spread it out evenly.
 8. Sprinkle the crumbled Doritos on top.
 9. Sprinkle the remaining cup of shredded Mexican cheese blend and 1/4 cup of chopped green onions on top of the Doritos.
 10. Place the dish in the oven and bake until the cheese on top is starting to brown. 17-20 minutes.
 11. Serve and enjoy!

This is the Best Homemade Apple Pie Recipe you will ever taste! It has been in our family for generations and it's sure to please your family and friends!



Ingredients :

•  6-7 cups of medium apples, cored, peeled and thinly sliced
•  1/2 cup sugar
•  1/4 cup brown sugar
•  1/4 tsp. salt
•  3/4 tsp. cinnamon
•  1/4 tsp. nutmeg
•  2 Tbsp. flour
•  2 Tbsp. butter

Instructions :

1.  Mix all ingredients in a large bowl except the butter. Microwave this filling mixture 2-3 minutes. Then pour into the pie crust. Dot with chunks of the butter and top with the other crust. Cut steam slits in the top crust and sprinkle the top with sugar. Bake at 450 degrees for 15 minutes. Then turn down to 350 degrees and bake for 35-45 minutes, until apples are tender and juices are bubbling nicely out of the steam slits.

This Sheet Pan Roast Pork Tenderloin with Potatoes is extremely tender, succulent, and healthy. This pork tenderloin recipe is easy enough for a weeknight meal and delicious enough for serving to guests. Little effort with big results.



Ingredients :

•  1 1/2-2 pounds pork tenderloin
•  1/3 cup brown sugar
•  2 teapsoons garlic
•  2 tablespoons reduced sodium soy sauce
•  2 tablespoon balsamic vinegar
•  1/8 teaspoon crushed red pepper flakes
•  1/4 teaspoon smoked paprika optional
•  1 1/2 - 2 pounds baby red and/or gold potatoes, halved
•  3 tablespoons oil
•  salt and pepper to taste
•  1/2 teaspoon Italian blend herbs
•  1/2 teaspoon garlic powder
•  1/3 cup grated parmesan cheese

Instructions :

1.  Preheat oven to 425 degrees and grease a sheet pan. Line one half of the sheet pan with foil, folding up the sides about 2 inches from the edge to make a "tray" (to prevent pork juices from spilling out). Place tenderloin in the center of the foil tray.
2.  Pat tenderloin dry with a paper towel. Whisk together brown sugar, garlic, soy sauce, balsamic vinegar, red pepper flakes, and paprika. Pour over pork tenderloin, then turn the tenderloin over a couple of times to make sure all sides are coated.
3.  Arrange potatoes on the other half of the sheet pan (non-foil half). Drizzle with oil, toss to coat, then season with salt and pepper to taste, Italian herbs, garlic powder, and parmesan cheese.
4.  Bake in preheated oven for 20-25 minutes, using tongs to turn the pork over in the sauces every 5-10 minutes. *I like to switch the oven to BROIL for the last 2-3 minutes to brown the pork and potatoes - but watch carefully so it doesn't burn! Allow pork to rest for 5 minutes before slicing into 1-inch sections and serving.

sOURCE : uniquegiftstips

This easy Homemade Queso Dip is loaded with 2 savory cheeses, beef, pale ale, Rotel tomatoes, black beans, and fresh cilantro.



Ingredients

• 1/2 lb. ground beef
• Salt and pepper, to taste
• Pinch of Red Pepper Flakes optional
• 3/4 cup Pale Ale or your favorite kind of beer
• 1/2 cup Pepper Jack cheese shredded
• 16 oz Velveeta cheese cubed
• 1 14.5 oz. can Rotel Tomatoes partially drained
• 1 cup black beans drained and rinsed
• 1/4 cup red onion finely diced
• 1/4 cup fresh cilantro chopped

Instructions

1. In a large, high-walled skillet over medium heat, brown and crumble the ground meat, adding in desired amounts of salt and pepper.
2. Once it’s nice and brown, drain any excess grease, toss in the crushed red pepper flakes and add the beer. Let the beer reduce for about 4-5 minutes.
3. Add in the cheese and let it melt and simmer, stirring occasionally.
4. Once the cheese is melted, stir in the beans, red onions, and cilantro. Add the tomatoes and some of the juice from the can, only if you want it to be a little thinner in consistency. If you've already reached your desired level of thickness, don't add any juice.

Crock Pot Instructions

1. Brown the meat and drain the grease first, then add all remaining ingredients. Heat on high for 2 hours or on low for 4-5 hours.
2. This is the Crock Pot that I have which allows you to sear meat on the stove top within the crock pot dish which eliminates cleaning an extra pan. It also automatically switches to warm if once the time is up!

Recipe Notes

• *Tillamook is my preferred brand of choice.
• 
  
• To Garnish: I like to sprinkle some extras on top, like a few more black beans, tomatoes (or pico de gallo/salsa fresca), grated cheese, red onions, and cilantro. Not necessary, but it looks nice!
• 
  
• You can substitute the ground beef with hot (or regular) pork sausage with the casings removed.

Source : thecozycook

This easy corn casserole recipe from Paula Deen requires a box of Jiffy mix and 5 other simple ingredients! Make it up to two days ahead of time before baking in the oven!



Ingredients

• 
  
• 14.75 oz. creamed corn
• 15.25 oz. whole kernel sweet corn drained
• 8 oz. Jiffy corn muffin mix
• 8 oz. sour cream
• ½ stick butter melted
• 1 cup cheddar cheese shredded

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, combine all ingredients except for the cheddar cheese.
3. Pour into a greased 9 x 13 casserole dish.
4. Top with grated cheddar and bake, covered, for 50 minutes. 
5. Uncover and bake for an additional 10-15 minutes, until the top begins to brown.
6. Let stand for 5 minutes prior to serving.

Recipe Notes

• Make-Ahead Method:
• Don't add the grated cheese until you're ready to serve it.
• Combine all other ingredients and place in casserole dish.
• Bake covered at 350 degrees for 50 minutes, let it cool, and refrigerate.

When ready to serve:

• Add the shredded cheese, cover it, and bake it at 300 degrees for 10 minutes to warm it up. 
• Bake again, uncovered at 350 degrees for 10-15 minutes, until the cheese is melted. 
• Serve and enjoy!

Crock Pot Method:

• Assemble in the Crock Pot as you would a casserole dish
• Cook on high for 2-3 hours or on low for 4.
• Ensure the center is set prior to serving.

Source : thecozycook

This traditional French Onion Soup has warm baguettes topped with hot, melted Gruyere cheese. High quality beef broth, a splash of wine, and perfectly caramelized onions are the secrets to this classic recipe.



Ingredients

• 4 large yellow onions
• 2 large sweet onions
• 6 Tablespoons butter
• 2 sprigs fresh thyme
• 2 Bay leaves
• ¾ cup dry white wine Chardonnay or Pinto Grigio
• 4 cups beef broth high quality is key
• 1.5 cups chicken broth

Salt/Pepper, to taste

• 1 baguette
• 3 Tablespoons olive oil optional
• 6 slices Gruyere cheese

Instructions

1. Slice the onions into strings of medium-size. They'll shrink down and you don't want them too thin. (Using a mandoline slicer makes this much easier).
2. Melt the butter in a large (4-5 quart) soup pot or dutch oven over medium-low heat. Add the onions and use tongs to toss and coat them in the butter. Leave them uncovered as they cook.
3. The onions will caramelize slowly, this takes patience. 6 large onions could take over an hour to fully caramelize. Stir the onions every 20 minutes or so until they've reached your desired size and color. 
4. Add the white wine, increase the heat to medium, and cook for an additional 2-3 minutes. Pour in the beef and chicken broth and add the bay leaves and thyme. Simmer for another 45 minutes, with the lid cracked.
5. While the soup simmers, preheat the oven to 350 degrees. Slice the baguette into ½ inch thick slices. Brush the tops with olive oil if desired. Plan on using 1-2 slices per bowl depending on the width of the bread and the bowls you are using. 
6. Increase the oven temperature to a low broil. Top each baguette with cheese and bake in the oven until the cheese melts and begins to bubble and brown slightly.
7. Remove the bay leaves and thyme stems. Season to taste with salt and pepper.
8. Ladle the warm soup into each bowl and use tongs to top each of them with the warm baguettes. Top with thyme if desired and serve! 

Recipe Notes

• Other cheese options include Comte, Emmental (Swiss), and/or Provolone.
• A splash of Worcestershire sauce can be added when the beef broth is added as well.
• Crock Pot Method: Once the onions are caramelized as shown above, transfer them to a Crock pot. Add remaining ingredients and cook on low for 6-8 hours or high for 4-5 hours.
• Check out my Instant Pot French Onion Soup recipe!

Source : thecozycook

This Meatloaf Recipe from The Pioneer Woman is so easy to make! It’s brushed with a simple homemade sauce and freezes well for future meals!



Ingredients

Meatloaf:

• 1 cup Whole Milk
• 6 slices White Bread
• 2 pounds Ground Beef
• 1 cup Parmesan Cheese freshly grated
• 1/4 teaspoon Seasoned Salt
• 3/4 teaspoons Salt
• Freshly Ground Black Pepper
• 1/3 cup Parsley minced
• 4 whole Eggs Beaten
• 12 slices Thin cut Bacon

Sauce:

• 1+1/2 cups Ketchup
• 1/3 cup Brown Sugar
• 1 teaspoon Dry Mustard
• 1 dash Tabasco sauce

Instructions

1. Preheat the oven to 350 degrees.
2. Add the bread to a large bowl and pour the milk on top of the slices. Let them soak for 5 minutes.
3. Add the remaining meatloaf ingredients and use your hands to combine. Try to ensure that the bread is sufficiently combined into the mixture, although try not to overmix as the ground beef will become tougher and lose some flavor.
4. Form the meat into a loaf, (about 5 inches wide), and place it over a broiler pan to allow the fat to drain. Lining the bottom of the broiler pan with foil will make for easier cleanup.
5. Line the bacon over the top of the loaf and carefully tuck the ends under the bottom. The bacon can be used to help support the shape of the loaf. I like to line them so that they are touching, but not overlapping so that you can easily slice in between each piece of bacon when it’s cooked.
6. Combine the sauce ingredients and brush 1/3 of it over the meatloaf.
7. Bake the meatloaf for 45 minutes on the middle rack. Remove it from the oven and brush another 1/3 of the sauce over it. Bake for another 25 minutes.
8. Remove from the oven and let it sit for 10 minutes prior to slicing, letting it rest allows the juices to absorb back into the meat, cutting in too early will cause the juice to run out of the loaf.
9. Serve with the remaining sauce and enjoy! These are delicious with mashed potatoes and roasted green beans! 

Recipe Notes

• 70% lean beef is best for meatloaf. 
• 
  
• Thin bacon is best with this recipe, the thinner the better!

Make-Ahead Meatloaf:

• Meatloaf is a great make-ahead recipe that you can completely prepare and assemble ahead of time.
• 
  
• Once assembled, simply wrap the prepared loaf in foil or plastic wrap and store it overnight in the fridge to bake the next day.
• 
  
• You can also freeze assembled meatloaf. Let it defrost overnight in the fridge prior to baking.
• 
  
• Pro Tip: If this loaf makes more than you need, you may choose to divide it in half and freeze what you don't need for another day!

Source : thecozycook

This easy Crock Pot Chicken and Stuffing recipe is one of the most popular recipes on The Cozy Cook! It’s made with just a few simple ingredients and is served with a side of green beans!



Ingredients

• 4 boneless skinless chicken breasts, salted and peppered if desired.
• 10.5 oz. cream of chicken soup
• 8 oz. sour cream, (equivalent to 1 cup)
• 6 oz. box stuffing mix
• ¾ cup chicken broth
• 2 cups green beans, fresh or frozen
• 1 cup baby carrots
• 1 teaspoon fresh parsley

Optional stuffing additions:

• 1/2 cup onions, diced
• 1/2 cup celery, diced
• 1/4 cup dried cranberries
• 1/2 cup crumbled sausage, (cooked or raw)
• 2 teaspoons dry rosemary

Instructions

1. Place the chicken on the bottom of the crock pot and sprinkle with salt and pepper if desired.
2. In a large bowl, mix together the soup, sour cream, stuffing, and *half* of the broth. Layer the stuffing mix over the chicken.
3. To keep the vegetables separate from the stuffing, place a layer of foil over the stuffing, then place your vegetables on top of the foil.  Poke holes on the bottom of the foil to allow the moisture to circulate instead of collecting on the top of the foil.  You can also layer the vegetables right on top of the stuffing if you’d prefer.
4. Cook on high for 4 hours, or on low for 6-7. 
5. Before eating, check on the stuffing. If you’d prefer additional moisture, add the rest of the chicken broth, stir, and heat for an additional 10 minutes.
6. Garnish the chicken with parsley if desired! 

Recipe Notes

• I personally like to stir the stuffing mixture occasionally to gauge the moisture level, but this isn’t necessary.
• If the stuffing seems too moist for your liking, leave the lid off the crock pot for the last 30-40 minutes of cooking, or until your desired consistency is achieved. You can also pop it in the oven to firm it up a bit if needed. (I never need to, but people’s texture preferences vary.)
• Nutritional facts include the optional ingredients listed as well. 

Source : thecozycook

Veggie fried rice made tasty ingredients like miso paste and sesame seeds. This recipe is totally egg-free, oil-free and vegan.



Ingredients

• 1 cup uncooked rice
• 1 tbsp sesame seeds
• 1 cup chopped broccoli
• 1 cup chopped cauliflower
• 1 large chopped carrot
• 1/2 cup frozen peas
• 1/2 cup frozen corn

The Sauce

• 3 tbsp water
• 1.5 tbsp white miso paste
• 2 tbsp soy sauce
• 2 tsp brown rice vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp ginger
• pepper to taste

Instructions

1. Rinse the uncooked rice to remove excess starch. I do this in a mesh strainer. 
2. Cook the rice according to the package instructions, but leave a little time off so the rice is just slightly undercooked. For example, I cook it for about 12 minutes while the package says 15 minutes.
3. Once the rice is cooked, stick it in the fridge to cool a little (unless you don't mind sticky fried rice.) I usually prep the rice the day before.
4. Heat a large skillet to medium heat and toast the sesame seeds a bit (about 3 minutes or so, stirring a few times.)
5. Add the broccoli, cauliflower, and carrots to the skillet along with 2-3 tbsp of water. Cover and let the veggies cook through until fork tender, about 8 minutes.
6. In the meantime, mix all of the sauce ingredients together in a bowl.
7. Add the peas, corn, and rice to the skillet. Mix in the sauce.
8. Cook until the rice is tender and hot, about 10 minutes, stirring frequently.
9. Garnish your veggie fried rice with additional sesame seeds, or green onions, or serve as is!

Source : karissasvegankitchen