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Roasted Garlic Mushrooms

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ROASTED GARLIC MUSHROOM Earthy mushrooms, rich garlic goodness! Ingredients: • 1 pound (450g) mushrooms (button or cremini work well) • 4-5 cloves of garlic, minced • 2 tablespoons olive oil • Salt and pepper to taste • 1 tablespoon balsamic vinegar (optional) • Fresh herbs (like thyme or parsley) for garnish Instructions: 1. Preheat your oven to 400°F (200°C). 2. Clean the mushrooms by wiping them with a damp cloth. 3. If they are large, you can slice them in half or quarters. 4. In a large bowl, combine the mushrooms, minced garlic, olive oil, balsamic vinegar (if using), salt, and pepper. 5. Toss everything together until the mushrooms are well coated. 6. Spread the mushrooms out in a single layer on a baking sheet lined with parchment paper. 7. Roast in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and golden brown. 8. Stir halfway through for even cooking. 9. Once done, remove from the oven and garnish with fresh herbs if desired. 10. Serve warm as ...
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Russian Salad Dressing

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Russian Salad Dressing Prep Time: 10 mins Total Time: 10 mins Servings: 8 Yield: 8 servings Ingredients ½ cup mayonnaise ⅓ cup ketchup 1 tablespoon red wine vinegar 1 tablespoon finely chopped onion salt and pepper to taste Directions In a small bowl, whisk together the mayonnaise, ketchup, vinegar, onion, salt and pepper until thoroughly combined. Refrigerate until ready to use.
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Creamy Mushroom Pork Chops with Garlic & Thyme

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Creamy Mushroom Pork Chops with Garlic & Thyme  Perfectly seared bone-in pork chops nestled in a rich, velvety mushroom and garlic cream sauce—garnished with fresh thyme for a rustic yet gourmet comfort meal. Prep Time: 10 minutes Cook Time: 25 minutes Servings: 4 Ingredients  4 bone-in pork chops 1 tbsp olive oil Salt & black pepper, to taste 2 tbsp butter 8 oz mushrooms, sliced 3 cloves garlic, minced 1/2 tsp dried thyme (plus fresh for garnish) 1 cup heavy cream 1/2 cup chicken broth 1 tsp Dijon mustard (optional) Directions  Sear Chops: Season pork chops with salt and pepper. Sear in oil over medium-high heat for 3–4 mins per side until golden. Remove and set aside. Sauté Mushrooms: In the same pan, melt butter. Add mushrooms and cook until browned. Stir in garlic and thyme, cook 1 minute. Make Sauce: Add cream, broth, and Dijon (if using). Simmer 3–5 minutes until thickened slightly. Combine: Return chops to the pan. Simmer on low for 5–8 minutes, spooning sa...
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Ritz Cracker Chicken Casserole

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Ritz Cracker Chicken Casserole Ingredients 4 cups cooked shredded chicken (from rotisserie chicken or boiled chicken breasts)  1 (10.5 ounce) can cream of chicken soup 1 cup sour cream  1/2 tsp onion powder 1/4 tsp garlic powder  1/4 tsp salt 1/8 tsp black pepper 1 1/2 sleeves Ritz crackers, coarsely crushed (about 45 crackers) 1/2 cup (1 stick) butter, melted Instructions Preheat the oven to 350°F. Grease a 9x13-inch baking dish. In a large bowl, mix together the shredded chicken, cream of chicken soup, sour cream, onion powder, garlic powder, salt, and pepper until well combined. Spread the chicken mixture evenly in the prepared baking dish. In a separate bowl, combine the crushed Ritz crackers with the melted butter, stirring until the crumbs are evenly moistened. Sprinkle the buttered cracker crumbs evenly over the top of the chicken mixture. Bake uncovered for 25-30 minutes, until hot and bubbly, and the cracker topping is crispy and lightly browned. Let stand for 5 ...
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How to cook Chicken Wings in a NuWave Oven

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How to cook Chicken Wings in a NuWave Oven 3 lb. bag frozen chicken wings BBQ sauce (or your favorite wing sauce) Place chicken wings on wire rack (if you have the two racks of different heights you can put wings on each rack and stack them to make more at a time).  Cook them at 350 degrees for 10 minutes.  Turn the wings over and cook 10 minutes more.  Turn over, baste with sauce and cook 4 minutes.  Turn, baste and cook another 4 minutes.  Turn over, baste and cook an additional 3 minutes. 
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Savory Butter Chicken Skillet Inspired by Texas Roadhouse

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Savory Butter Chicken Skillet Inspired by Texas Roadhouse Ingredients : 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces 3 tablespoons unsalted butter 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika 1/2 teaspoon chili powder 1/2 teaspoon cayenne pepper (optional for heat) Salt and freshly ground black pepper, to taste 1/2 cup chicken broth 1/4 cup heavy cream 1 tablespoon fresh parsley, chopped 1 tablespoon olive oil 1/2 cup shredded cheddar cheese Optional: sliced green onions for garnish Directions : In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Season chicken pieces with garlic powder, onion powder, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Add chicken to the skillet and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken and set aside. Lower heat to medium, add remaining tablespoon of butter to the skillet. Pour in chicken broth and heavy cream, s...
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Cheesy Rich and Creamy Shrimp and Crab Spinach Dip

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Cheesy Rich and Creamy Shrimp and Crab Spinach Dip This dip is a luxurious take on a classic — loaded with melty cheese, tender shrimp and crab, and a luscious base. Chefs love it for its crowd-pleasing richness and irresistible pull. Prep Time: 15 minutes Cook Time: 20–25 minutes Servings: 8–10 Ingredients: 8 oz cream cheese, softened 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup grated Parmesan cheese 1 cup shredded mozzarella (plus extra for topping) 1 cup fresh spinach (or 1/2 cup thawed frozen, squeezed dry) 1/2 cup cooked shrimp, chopped (plus a few whole for garnish) 1/2 cup lump crab meat 2 cloves garlic, minced 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper or hot sauce (optional) Salt and black pepper, to taste Chopped parsley or chives (for garnish) Instructions: Preheat oven to 375°F (190°C). Lightly grease a baking dish or oven-safe skillet. Sauté garlic and spinach: In a skillet, cook garlic over medium heat until fragrant (about 1 minute). Add fresh spinach an...
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