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2 tablespoons olive oil

1 ring 13.5 ounces smoked sausage or kielbasa, sliced into -inch pieces

1 yellow onion, finely diced

1 green bell pepper, finely diced

1 red bell pepper, finely diced

1 teaspoon garlic, minced

2 cups instant white rice

2 cans 10.75 ounces each cream of chicken soup

2 cups chicken broth

2 cups mild cheddar cheese, shredded, divided

 teaspoon crushed red pepper flakes

 teaspoon kosher salt

 teaspoon black pepper

 cup unsalted butter, sliced into 4 pats

Parsley, for garnish


Preheat oven to 400F. In a 15-inch oven-safe skillet, heat olive oil over medium heat. Add sausage slices and sear until browned, about 2-3 minutes per side.

Remove skillet from heat. Add onion, green and red bell peppers, garlic, rice, cream of chicken soup, chicken broth, 1 cup of cheese, red pepper flakes, salt, and pepper. Stir to combine.

Top with butter slices and remaining cheese. Cover with aluminum foil and bake for 30 minutes.

Remove foil and bake for an additional 20 minutes, or until cheese is hot and bubbly.

Garnish with parsley and adjust salt to taste.

Cheesy Sausage and Rice



1 (3.4 oz) package instant vanilla pudding mix

2 cups cold milk

1 cup whipped cream or whipped topping

2 ripe bananas, sliced

1 cup vanilla wafer cookies, crushed

Additional whipped cream and banana slices for garnish (optional)


In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until well combined and smooth.

Let the pudding mixture sit for about 5 minutes to thicken.

Gently fold in the whipped cream or whipped topping until fully incorporated.

Place a layer of crushed vanilla wafer cookies at the bottom of each serving cup.

Top the crushed cookies with a layer of sliced bananas.

Spoon a layer of the prepared pudding mixture over the bananas.

Repeat the layers with another layer of crushed cookies, sliced bananas, and pudding mixture.

Cover the banana pudding cups with plastic wrap and refrigerate for at least 1-2 hours, or until chilled and set.

Before serving, garnish each cup with a dollop of whipped cream and a slice of banana, if desired.

Banana Pudding Cups



1 lb ground beef

1/2 cup breadcrumbs

1 egg

1/4 cup milk

1/2 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon olive oil

1 cup pineapple chunks

1/2 cup bell pepper, diced

1/2 cup onion, diced

1 cup sweet and sour sauce


In a bowl, combine ground beef, breadcrumbs, egg, milk, garlic powder, salt, and pepper. Mix well.

Form the mixture into 1-inch meatballs.

Heat olive oil in a skillet over medium heat. Add meatballs and cook until browned on all sides.

Remove meatballs from the skillet and set aside.

In the same skillet, add pineapple chunks, bell pepper, and onion. Sauté until vegetables are tender.

Return the meatballs to the skillet and add sweet and sour sauce. Stir to coat the meatballs evenly.

Simmer for 10 minutes, or until the meatballs are cooked through and the sauce has thickened.

Sweet and Sour Meatballs




1 lb boneless skinless chicken thigh, cut into 1/2-inch pieces

2 tsp honey

2 tsp sesame oil

2 tbsp soy sauce

1 tsp cornstarch

Stir Fry:

4 cloves of garlic, roughly chopped

1/4 cup chicken broth (or water if unavailable)

2 tbsp cooking oil, separated

1 crown of broccoli, cut into florets

1 tbsp oyster sauce

1 tsp sesame oil

Salt, to taste


In a small bowl, I combine the chicken with honey, sesame oil, soy sauce, and cornstarch. I allow the chicken to marinate for at least half an hour, or overnight for better flavor.

Heat 1 tbsp of cooking oil in a large skillet or wok over medium-high heat. I add the chicken and garlic, stir-frying for about 5 minutes until mostly browned. I remove it from the heat and set it aside.

In the same skillet, I add another tbsp of oil, chicken broth, and broccoli. I cook it on medium heat, covered for 1 minute. Then, I uncover and stir-fry for about 2 more minutes or until the broccoli is as tender as I prefer. For me, it should turn to a vibrant green.

I add the chicken back into the cooking pan/wok, along with oyster sauce and sesame oil. I stir fry everything together to mix well.

I remove it from the heat and serve! I recommend it with white rice.

Chinese Chicken and Broccoli



2 pounds.Of beef stew meat

Condensed mushroom soup cream, I used one medium can

Brown gravy mix, you’ll need one packet

Beef broth, I used one cup

A small-sized onion (diced)

2 cloves.Of garlic (minced)

One large spoon.Of cornstarch mixed with a spoon of water


Combine the mushroom soup cream, with gravy mix, beef broth, diced onion, and minced garlic in a medium-sized mixing bowl.

Combine all ingredients together, It’s OK if the mixture is a bit lumpy; as it cooks in the slow cooker, the lumps will dissolve and the mixture will be smooth.

Put the stew meat in a 4-quart crockpot and set it on low. Pour the gravy mixture over the steak and gently mix it all together.

Cook for seven hours on LOW with the lid on. Once the meat is done cooking, take it from the pan using a slotted spoon and put it aside.

Incorporate the cornstarch/water mixture into the broth by stirring it in, this will thicken up the gravy. Replace the meat back into the crockpot and simmer for another 5 minutes, or until the gravy has thickened somewhat.

Serve it with egg noodles, cooked rice, or mashed potatoes, it makes a perfect topping.

Beef Tips And Gravy


5 chicken thighs

4 green onions, cut in 1 inch pieces

3 garlic cloves, minced

1 scotch bonnet pepper, stem removed (alternatively use a habanero)

1 inch piece of ginger, peeled and sliced

1/3 cup lime juice

1/4 cup soy sauce

2 tbsp brown sugar

1 tbsp fresh thyme

1 tsp all spice

1 tsp pepper

1/2 tsp ground cinnamon

1/2 tsp nutmeg


Combine chicken in a baking dish with all the other ingredients and marinate overnight or just however long you want because no one listens to that anyway.

Make sure the chicken is coated well in marinade.

Preheat oven to 425.

Sear In A cast-iron skillet with a little oil over medium-high heat for about 3 minutes on each side.

Put in the oven for approximately 25 minutes or until a meat thermometer registers done.


Jerk Chicken Thighs Rice & Green Beans



1 tube refrigerated pizza crust

1 tsp melted butter

1 crushed garlic clove

3/4 cup shredded mozzarella cheese Feel free to add more!

1 tsp parmesan cheese

1 teaspoon dried oregano leaves optional


How To Make Homemade Cheesy Garlic Breadsticks Recipe

Heat the oven to 425 Fahrenheit.Spread the pizza crust on a baking tray lined with parchment.

Mix the melted butter and crushed garlic, then spread evenly over the entire pizza crust.

Sprinkle the mozzarella cheese and Parmesan cheese evenly over the pizza dough. Then sprinkle dried oregano evenly on the face.

Before baking, cut the cheese-covered pizza crust into 16 equal rectangles using a pizza cutter or a large knife.

Bake for 12 minutes until the cheese melts and becomes slightly golden.

Remove from the oven and cut the bread again before serving.


Homemade Cheesy Garlic Breadsticks



4 lb chicken

1 tablespoon vegetable oil

1 fresh pineapple, halved, sliced into 1-inch pieces

2 mangos, sliced

2 limes, quartered

Spice Blend:

1 tsp salt

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp cinnamon

1/2 tsp white pepper

1/2 tsp cayenne pepper


6 oz pineapple juice

1/4 cup apple cider vinegar

2 tbsp light brown sugar

1 tbsp paprika

4 garlic cloves, crushed

2 serrano chile, sliced


Preheat oven to 425°F. Prepare the pineapple, mango, and limes.

Mix together the spice blend ingredients in a small bowl.

Rub the chicken with the spice mixture all over, ensuring it adheres well.

Heat oil in a large ovenproof skillet over medium-high. Cook the chicken, breast side down, until browned and beginning to crisp, about 5 minutes.

Arrange pineapple slices at the bottom of a roasting pan. Place the chicken on top, skin side up, and add mango and lime pieces around it. Roast in the oven until an internal temperature of 165°F is reached, about 40–45 minutes.

For the glaze, combine all ingredients in a saucepan over medium heat and boil until thickened, about 12 minutes. Brush the chicken with the glaze during the last 5 minutes of roasting.

Let the chicken rest for 10 minutes before serving. Serve with roasted pineapple and mango (discard limes) and any skillet juices.

Hawaiian Bliss Roasted Chicken



°16 equal-sized mushrooms, stems cut level

°3 tablespoons of olive oil or coconut oil

°1/4 cup soft unsalted butter

°3 cloves of garlic, minced very fine

°2 tsp of chop fresh thyme

°1 1/2 tablespoons of lemon juice

°Salt and freshly ground black pepper to taste

°1/4 c fresh bread crumbs


Preheat oven to 200°C/400°F/gas mark 6. Lightly fry the mushrooms, with the lid down, in the hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting pan with the stems facing up.

Mix butter, garlic, thyme, lemon juice and spices. Drizzle a little garlic butter over each mushroom, then gently press the bread crumbs on top.

Refrigerate for later use or cook immediately in the oven for 10 minutes.

Enjoy !





1/4 cup oyster sauce

1/4 cup soy sauce

2 tsp sesame oil

1 tbsp rice vinegar

1 tsp cornstarch

2 tbsp brown sugar

1/2 tsp garlic chili sauce for some heat


I sautéed some bell peppers and onions in oil for a few minutes over medium heat u til they were soft and slightly charred.

I used refrigerated chow mein noodles and tossed them in that sauce over medium heat until the sauce thickened. Add onions and peppers to noodles.

I seasoned my shrimp with:

salt, pepper, garlic powder, chili powder, onion powder and olive oil. Cooked over medium high heat with a little oil on each side 2-3 minutes until shrimp made a nice C shape.

I seasoned my ny strip with:

Cracked sea salt, fresh cracked pepper, garlic powder, chili powder

Cooked over medium high high in a cast iron skillet with a little oil approximately 3 min on each side to get a sear, reduced heat to medium, added some garlic herb butter and used a spoon ti baste over the top and cook to preferred doneness. Using a meat thermometer to check for internal temperature.

I also added a soft boiled egg and drizzled some butter that I melted over low heat and added salt, pepper, garlic, red pepper flakes, garlic powder and herbs to.

Steak & shrimp noodles



For the Dough:

2 cups Bisquick mix

1/3 cup milk

1 tablespoon granulated sugar

For the Filling:

1/3 cup packed brown sugar

1 tablespoon ground cinnamon

2 tablespoons butter, softened

For the Glaze:

1 cup powdered sugar

1-2 tablespoons milk

1/2 teaspoon vanilla extract


Preheat your oven to 400°F (200°C). Grease a baking dish or line it with parchment paper.

In a mixing bowl, combine the Bisquick mix, milk, and granulated sugar to form a soft dough.

Turn the dough onto a floured surface and knead it gently a few times. Roll it out into a rectangle, about 1/4 inch thick.

Spread the softened butter evenly over the dough rectangle.

In a small bowl, mix together the brown sugar and cinnamon for the filling. Sprinkle this mixture over the buttered dough.

Starting from one long side, roll up the dough tightly into a log. Pinch the seam to seal.

Cut the dough log into 1-inch thick slices using a sharp knife or dental floss.

Place the cinnamon roll slices into the prepared baking dish, leaving a little space between each.

Bake in the preheated oven for 12-15 minutes, or until the rolls are golden brown.

While the rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Once the rolls are done, remove them from the oven and let them cool for a few minutes before drizzling the glaze over the top.

Bisquick Cinnamon Rolls