All the grandkids wanted seconds and grandpa ate three of them

 Ingredients

Ingredient Quantity

Leftover shredded chicken or drained canned chicken 25 ounces

Dijon mustard 1 teaspoon

Large egg 1

Dried thyme ⅛ teaspoon

Breadcrumbs ¼ cup

Onion powder ¼ teaspoon

Garlic powder ¼ teaspoon

Salt and black pepper To taste

Oil, for frying (vegetable or olive oil) Enough to cover the bottom of the skillet

 

Preparation

Combine the chicken mixture. In a large bowl, mix the shredded chicken, Dijon mustard, egg, breadcrumbs, thyme, onion powder, garlic powder, salt, and pepper.

Form the fritters. Shape the chicken mixture into small patties.

 

Heat the oil. Heat oil in a skillet over medium heat.

Fry the fritters. Cook the fritters for 3-4 minutes per side, or until golden brown and crispy.

Serve and enjoy. Serve the fritters with your favorite dipping sauce.

 

Enjoy !

My whole family couldn’t get enough of this. Next time, I’m making double!

Ingredients

1 pork tenderloin (about 1.5-2 lbs)

8-10 slices of bacon

1/4 cup brown sugar

1 tbsp Dijon mustard

1 tsp garlic powder

1/2 tsp smoked paprika

Salt and pepper to taste

1 tbsp olive oil

Preparation

Preheat your oven to 375°F (190°C).

Trim any excess fat and silver skin from the pork tenderloin.

In a small bowl, mix together the brown sugar, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.

Rub the spice mixture all over the pork tenderloin.

Wrap the bacon slices around the tenderloin, securing the ends with toothpicks if necessary.

Heat olive oil in an oven-safe skillet over medium heat. Once hot, add the pork tenderloin and sear on all sides until the bacon is crispy, about 5-7 minutes.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).

Remove from the oven and let it rest for 5 minutes before slicing.

Serve and enjoy!

Variations & Tips

For a bit of heat, add a pinch of cayenne pepper to the spice rub. If you have a picky eater who isn’t fond of mustard, you can leave it out, and the dish will still be delicious. You can also experiment with different seasonings, such as adding a touch of rosemary or thyme for an earthy flavor. For a smokier taste, consider using thick-cut hickory-smoked bacon.

Enjoy !

Scalloped Potatoes Recipe

 Scalloped Potatoes are an easy classic recipe, perfect for your Easter dinner, Christmas, Thanksgiving or even just for Sunday dinner.

Ingredients

• 4cups thinly sliced potatoes
• 3tablespoons butter
• 3tablespoons flour
• 1 1⁄2cups milk
• 1teaspoon salt
• 1dash cayenne pepper
• 1cup grated sharp cheddar cheese
• 1⁄2cup grated cheese, to sprinkle on top

How To Make Scalloped Potatoes

In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk, stirring with a whisk.
Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top.
Top with some paprika for color.
Bake uncovered for about 1 hour at 350°F.

Recipe for a delicious vegetable soup.

 

Ingredients

1 onion, finely chopped Olive oil for cooking 1 celery stick, diced 1 carrot, grated 1 leek, finely chopped
2 bell peppers, cut into small pieces 3 garlic cloves, chopped
Add salt and pepper according to your preference.
Oregano, as much as you like 3 potatoes, chopped into small pieces
1.5 liters of vegetable broth 50 grams of pasta
Parsley that has been cut into small pieces.

Preparation

Getting the vegetables ready:
Cook the onion: Heat olive oil in a big pot on medium heat.
Add the finely cut onion and cook until it turns clear.
Include more vegetables: Add the chopped celery, grated carrot, finely chopped leek, chopped sweet peppers, and minced garlic to the pot.
Add salt, pepper, and oregano to season.
Mix well and cook covered for 5-8 minutes until the vegetables start to get soft.
Making Soup:
Put the diced potatoes in the pot.
Add 1.5 liters of vegetable broth.
Heat until boiling, then lower the heat and cook for 15 minutes until the potatoes are soft.
Put 50 grams of pasta in the pot and cook.
Mix well and cook for an additional 5 minutes, or until the pasta is cooked to your preference.
To finish the soup, put in some fresh parsley that has been finely chopped. Mix it well.
Change the amount of seasoning if necessary.
Assisting:
Serve the Soup: Pour the hot soup into bowls and serve right away.

Ideas for how to serve.
Offer the soup with a piece of crunchy bread or a small salad to have a full meal.
Add a little Parmesan cheese on top for more taste.
Tips for Cooking
You can also include other vegetables such as zucchini or spinach to have more options.
Add more or less seasoning based on how you like it.
Health Benefits of Food
This vegetable soup is full of vitamins and minerals from the fresh veggies.
Adding pasta gives you a good source of carbs to provide energy.
Information about food and nutrition.
This recipe is vegetarian and can be made vegan by using pasta without eggs.
To make it without gluten, use pasta that is gluten-free.
Tips for storing items.
Keep any extra food in a sealed container in the fridge for a maximum of 3 days.
Warm up the food slowly on the stove or in the microwave before you serve it.
Reasons to Enjoy This Recipe
This soup made with vegetables is a comforting and nutritious dish that is simple to make.
It is flexible and can be personalized with the vegetables and herbs you like best.
Ideal for preparing meals in advance, it is a great choice for lunch or dinner on hectic days.
End.
Thank you for helping me make this delicious Vegetable Soup. It is a delicious and nutritious meal that will surely become a favorite at home. Share this soup with your loved ones for a cozy and fulfilling meal. ¡Que disfrutes tu comida! 

Enjoy!

Garlic Butter Steak and Potatoes Skillet

 Easy Garlic Butter Steak and Potatoes Skillet with juicy seared steak and crispy roasted potatoes all oven baked in one pan. Nothing goes together better than garlic steak and potatoes!

I just know that you are going to love this recipe! This has become a firm favorite in my house and is a great go to family meal after a busy day. Don’t be fooled they, it’s certainly not lacking in flavor!

These garlic steak bites are so simple, but so delicious! Seasoned with garlic butter and herbs and the steak is perfectly tender.

Ingredients

• 5 lbs NY strip steak
• 1 tbsp Olive oil
• 1 lb. Baby golden potatoes quartered or halved
• 2 tbsp Butter unsalted
• 1 tsp Oregano
• 1 tsp Thyme
• 1 tsp Rosemary
• 3 Cloves garlic minced
• Salt and pepper to taste

How To Make Garlic Butter Steak and Potatoes Skillet

• Place the olive oil and 1 tbsp of butter in a skillet over medium-high heat.
• Add in the potatoes, herbs as well as salt and pepper to taste. Cook the potatoes stirring often for 3-5 minutes until fork tender. Set the potatoes aside.
• In the same skillet add the second tbsp of butter and the steaks that have been sliced into strips. Cook stirring only a few times until they reach your desired level of doneness.
• Put the potatoes back into the skillet to reheat, and season to taste.