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Tasty American Eats, Huntington, Texas, Texas, Hoa Kỳ, Huntington, TX (2026)

11/21/2024

White Chocolate Cheesecake Delight 🍰🍫

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:

16 oz cream cheese, softened
1 cup white chocolate chips
1/4 cup heavy cream
1/2 cup granulated sugar
2 tsp vanilla extract
3 large eggs
1/2 cup sour cream
For the Topping:

1/4 cup white chocolate chips, melted
Fresh berries (optional, for garnish)
Instructions:

Prepare the Crust:
Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well combined.
Press the mixture into the bottom of the springform pan, creating an even crust.
Bake for 8-10 minutes, then remove from the oven and set aside to cool.

Prepare the Cheesecake Filling:
In a microwave-safe bowl, melt the white chocolate chips with heavy cream. Heat in 30-second intervals, stirring in between, until fully melted and smooth. Let it cool slightly.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the melted white chocolate and vanilla extract, mixing until combined.
Add the eggs, one at a time, beating well after each addition.
Stir in the sour cream until smooth.

Assemble the Cheesecake:
Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.
Smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set around the edges but still slightly wobbly in the center.
Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
Afterward, remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.

Add the Topping:
Once the cheesecake has chilled, drizzle the melted white chocolate over the top.
Garnish with fresh berries, if desired, for an extra burst of flavor and color.

Serve:
Carefully release the cheesecake from the springform pan and transfer it to a serving platter. Slice and enjoy!

Tips:

To avoid cracks in the cheesecake, avoid overmixing the batter and make sure the cheesecake is baked gently.
For a richer flavor, you can use high-quality white chocolate for melting.
If you don’t have fresh berries, you can also use a berry compote or preserve as a topping.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 5 hours (includes chilling)
Servings: 10-12

11/21/2024

Philly Cheesesteak Stuffed Cheesy Breadsticks 🧀🥖

Ingredients:

For the Breadsticks:

1 can (13.8 oz) refrigerated pizza dough
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
1/2 cup shredded mozzarella cheese
1/2 cup shredded provolone cheese
For the Philly Cheesesteak Filling:

1 lb beef sirloin or ribeye, thinly sliced
1 tbsp olive oil
1 medium onion, sliced
1 bell pepper, sliced (optional)
1 tbsp Worcestershire sauce
Salt and pepper to taste
1/2 cup shredded provolone cheese
1/2 cup shredded mozzarella cheese
For the Dipping Sauce:

1/2 cup marinara sauce
1/4 tsp red pepper flakes (optional)
Instructions:

Prepare the Filling:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced beef and cook for 3-4 minutes, or until browned.
Add the sliced onion and bell pepper (if using), and cook for another 3-4 minutes, or until the vegetables soften.
Stir in the Worcestershire sauce, and season with salt and pepper to taste. Remove from heat and set aside to cool slightly.

Prepare the Breadsticks:
Preheat the oven to 375°F (190°C).
Roll out the pizza dough on a lightly floured surface into a large rectangle (about 12x8 inches).
Brush the dough with olive oil and sprinkle garlic powder and oregano over the surface.
Evenly distribute the shredded mozzarella and provolone cheeses on the dough.
Spoon the Philly cheesesteak filling down the center of the dough, spreading it evenly.
Top the filling with additional shredded provolone and mozzarella cheese.

Form the Breadsticks:
Carefully fold the edges of the dough over the filling, creating a long, sealed log.
Slice the log into 1-inch wide breadsticks and place them on a greased or parchment-lined baking sheet.

Bake the Breadsticks:
Bake in the preheated oven for 15-20 minutes, or until the breadsticks are golden brown and the cheese is melted and bubbly.

Prepare the Dipping Sauce:
While the breadsticks bake, heat the marinara sauce in a small saucepan over low heat.
Stir in red pepper flakes (if using) and let it simmer for 2-3 minutes. Remove from heat.

Serve:
Remove the breadsticks from the oven and let them cool slightly. Serve warm with marinara dipping sauce on the side.

Tips:

For extra flavor, you can add sautéed mushrooms to the cheesesteak filling.
If you prefer a crispier crust, bake the breadsticks on a pizza stone or preheated baking sheet.
Feel free to use a combination of cheeses like cheddar or American cheese for a different twist.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4-6

11/21/2024

Pecan & Fig Cheesecake 🍰🌰

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup finely chopped pecans
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:

24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup all-purpose flour
1/2 cup heavy cream
1/2 cup chopped figs (fresh or dried)
For the Topping:

1/2 cup chopped pecans, toasted
1/2 cup fig preserves or fig jam
Instructions:

Prepare the Crust:
Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
In a medium bowl, combine the graham cracker crumbs, chopped pecans, sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the mixture evenly into the bottom of the springform pan to form the crust.
Bake for 10-12 minutes, then remove from the oven and let cool while preparing the cheesecake filling.

Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the vanilla extract and mix until combined.
Beat in the eggs one at a time, making sure to fully incorporate each before adding the next.
Add the sour cream and flour, mixing until smooth.
Gently fold in the heavy cream and chopped figs.
Pour the cheesecake batter into the cooled crust, spreading it evenly.

Bake the Cheesecake:
Bake the cheesecake for 55-65 minutes, or until the center is just set and the edges are lightly golden. The center may still be slightly jiggly but will firm up as it cools.
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
Afterward, remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours, or overnight, to set.

Prepare the Topping:
Toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes, or until fragrant. Set aside to cool.
Warm the fig preserves or fig jam in a small saucepan over low heat until it becomes slightly runny.

Assemble the Cheesecake:
Once the cheesecake has fully chilled, spread the warmed fig preserves over the top of the cheesecake in an even layer.
Sprinkle the toasted pecans over the fig topping.

Serve:
Carefully release the cheesecake from the springform pan and transfer to a serving platter. Slice and enjoy!

Tips:

For a smoother texture, make sure the cream cheese is fully softened before mixing.
If using dried figs, soak them in warm water for about 10 minutes to soften before chopping.
This cheesecake can be made a day in advance, allowing the flavors to meld together.
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 5-6 hours (includes cooling and chilling)
Servings: 10-12

11/21/2024

Homemade Caramel Cake 🍰🍯

Ingredients:

For the Cake:

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup whole milk
4 large eggs
2 tsp vanilla extract
1/2 cup boiling water
For the Caramel Sauce:

1 cup brown sugar, packed
1/4 cup unsalted butter
1/2 cup heavy cream
1/2 tsp vanilla extract
Pinch of salt
For the Caramel Frosting:

1 cup brown sugar, packed
1/4 cup unsalted butter
1/4 cup heavy cream
1 tsp vanilla extract
1 1/2 cups powdered sugar
Instructions:

Prepare the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, beat together the softened butter, milk, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until combined.
Add the boiling water and stir until the batter is smooth (it will be thin).
Pour the batter evenly into the prepared cake pans.
Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Make the Caramel Sauce: In a saucepan, melt the brown sugar and butter over medium heat, stirring constantly.
Once the butter has melted and the sugar has dissolved, add the heavy cream, vanilla extract, and salt.
Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
Remove from heat and let it cool.

Make the Caramel Frosting: In a small saucepan, melt the brown sugar and butter over medium heat.
Add the heavy cream and stir to combine.
Bring the mixture to a boil, then reduce the heat and simmer for 2-3 minutes.
Remove from heat and stir in the vanilla extract.
Gradually whisk in the powdered sugar until smooth and thickened.

Assemble the Cake: Place one layer of the cooled cake on a serving platter.
Spread a thin layer of caramel sauce over the top of the first layer.
Place the second cake layer on top and frost the entire cake with the caramel frosting.
Drizzle the remaining caramel sauce over the top for extra sweetness and decoration.

Serve: Allow the cake to sit for 30 minutes to let the frosting set before slicing and serving.

Tips:

To avoid the cake layers from sticking to the pans, make sure to line the bottoms with parchment paper as well as greasing and flouring.
The caramel sauce can be made ahead and stored in the refrigerator, but make sure to reheat it before using.
For extra flavor, sprinkle some chopped pecans or walnuts on top of the frosting.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours (includes cooling)
Servings: 10-12

11/21/2024

Carrot Cake Roll 🥕🍰

Ingredients:

For the Cake:

3 large eggs
1 cup granulated sugar
2/3 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 cup finely grated carrots (about 2 medium carrots)
1/2 tsp vanilla extract
For the Cream Cheese Filling:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
For Dusting:

Powdered sugar (optional)
Instructions:

Prepare the Cake: Preheat the oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease the paper.
In a medium bowl, beat the eggs and sugar together until smooth and fluffy, about 3 minutes.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the egg mixture, mixing until just combined.
Stir in the grated carrots and vanilla extract.
Pour the batter into the prepared pan and spread it evenly.
Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.

Roll the Cake: While the cake is baking, lay a clean kitchen towel on the counter and sprinkle it with powdered sugar.
Once the cake is done, immediately remove it from the oven and turn it out onto the prepared towel.
Carefully peel off the parchment paper. Starting at one edge, roll the cake and towel together into a log shape. Let the cake cool completely while rolled up.

Make the Cream Cheese Filling: In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, continuing to beat until fluffy and well combined.

Assemble the Cake Roll: Once the cake has cooled completely, carefully unroll it.
Spread the cream cheese filling evenly over the cake, leaving a small border at the edges.
Gently re-roll the cake without the towel, securing the filling inside.
Place the rolled cake seam-side down on a serving platter.

Serve: Dust the top of the cake roll with powdered sugar for a festive touch. Slice and enjoy!

Tips:

Make sure the cake is completely cooled before unrolling to prevent it from cracking.
You can add chopped walnuts or pecans to the filling for extra texture.
If the cake cracks slightly during rolling, don’t worry – the filling will cover it up!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 2 hours (includes cooling)
Servings: 8-10

11/21/2024

Caramel Brownie Bottom Cheesecake 🍫🍯

Ingredients:

For the Brownie Bottom:

1 box (18.5 oz) brownie mix (plus ingredients called for on the box)
1/4 cup butter, melted
1/4 cup water
For the Cheesecake Filling:

24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1/4 cup all-purpose flour
For the Caramel Topping:

1/2 cup caramel sauce
1/4 cup chopped pecans or walnuts (optional)
Instructions:

Prepare the Brownie Bottom:
Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
Prepare the brownie mix according to the package instructions, adding the melted butter and water to the batter.
Pour the brownie batter into the prepared springform pan and spread it evenly across the bottom.
Bake for 18-20 minutes, or until a toothpick inserted comes out with just a few crumbs. Let it cool while you prepare the cheesecake filling.

Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the vanilla extract and mix well.
Add the eggs one at a time, beating well after each addition.
Stir in the sour cream, heavy cream, and flour until the mixture is smooth and fully combined.
Pour the cheesecake filling over the cooled brownie layer in the springform pan.

Bake the Cheesecake:
Reduce the oven temperature to 325°F (160°C).
Bake the cheesecake for 55-60 minutes, or until the center is just set and the edges are lightly golden.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Afterward, remove from the oven and refrigerate for at least 4 hours, or overnight, to set.

Prepare the Caramel Topping:
Once the cheesecake is fully chilled, drizzle the caramel sauce over the top of the cheesecake.
If desired, sprinkle chopped pecans or walnuts on top for added texture and flavor.

Serve:
Carefully release the cheesecake from the springform pan and transfer it to a serving platter. Slice and enjoy!

Tips:

To avoid cracks, you can bake the cheesecake in a water bath (placing the springform pan inside a larger pan filled with hot water).
If you don't want to use a box mix for the brownie, you can make homemade brownies as well.
For extra indulgence, serve with a dollop of whipped cream.
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 4-5 hours (includes cooling and chilling)
Servings: 10-12

11/21/2024

Belgian Double Chocolate Mini Cheesecakes 🍫🧀

Ingredients:

For the Crust:

1 1/2 cups chocolate graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
6 oz semi-sweet chocolate, melted and cooled
2 tbsp cocoa powder
1/4 cup mini chocolate chips (optional, for added texture)
For the Topping:

1/2 cup heavy whipping cream
1 tbsp powdered sugar
1/2 tsp vanilla extract
Shaved chocolate or chocolate curls for garnish
Instructions:

Prepare the Crust:
Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, combine the chocolate graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form a crust.
Bake for 5-7 minutes, then remove from the oven and let cool while you prepare the filling.

Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract and sour cream until fully combined.
Add the melted semi-sweet chocolate and cocoa powder, mixing until the mixture is smooth and well-combined.
If using mini chocolate chips, fold them into the batter.

Assemble and Bake the Cheesecakes:
Spoon the cheesecake batter evenly over the cooled crusts in the muffin tin.
Bake for 18-20 minutes, or until the centers are set and the tops are lightly puffed.
Let the cheesecakes cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.

Make the Whipped Cream Topping:
In a medium bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract together until soft peaks form.
Spoon or pipe a dollop of whipped cream onto each mini cheesecake.

Garnish and Serve:
Top with shaved chocolate or chocolate curls for an extra chocolatey touch.
Serve chilled and enjoy!

Tips:

For a smoother texture, make sure the cream cheese is fully softened before mixing.
You can replace the mini chocolate chips with regular-sized chocolate chips if desired.
These mini cheesecakes can be frozen for up to 2 months, making them perfect for preparing ahead of time.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 4-5 hours (includes chilling)
Servings: 12 mini cheesecakes

11/21/2024

Avocado Chocolate Cheesecake 🥑🍫

Ingredients:

For the Crust:

1 1/2 cups chocolate graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:

2 ripe avocados, peeled and pitted
16 oz cream cheese, softened
1 cup heavy cream
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
1/4 tsp salt
4 oz dark chocolate, melted and cooled
For the Topping:

Shaved dark chocolate or cocoa powder for garnish
Instructions:

Prepare the Crust:
Preheat the oven to 350°F (175°C). In a medium bowl, combine the chocolate graham cracker crumbs, sugar, and melted butter. Stir until well mixed.
Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust.
Bake for 8-10 minutes, then let it cool while you prepare the filling.

Make the Cheesecake Filling:
In a blender or food processor, combine the avocados, cream cheese, heavy cream, powdered sugar, cocoa powder, vanilla extract, and salt. Blend until smooth and creamy.
Gradually add the melted dark chocolate and blend again until fully incorporated.
Pour the mixture into the cooled crust and spread it evenly.

Chill the Cheesecake:
Refrigerate the cheesecake for at least 4 hours, or overnight, until fully set and firm.

Garnish and Serve:
Before serving, top the cheesecake with shaved dark chocolate or a dusting of cocoa powder for an extra touch of elegance.
Slice and enjoy!

Tips:

For an extra smooth cheesecake, make sure the avocados and cream cheese are well-blended.
If you prefer a sweeter cheesecake, add more powdered sugar to taste.
You can use milk chocolate instead of dark chocolate if you prefer a milder flavor.
Prep Time: 20 minutes
Cook Time: 10 minutes (for the crust)
Total Time: 4-5 hours (includes chilling)
Servings: 8-10

11/20/2024

Mozzarella Cheese Sticks 🧀
Ingredients
🧀 12 mozzarella cheese sticks (string cheese)
🥚 2 large eggs
🍞 1 cup all-purpose flour
🍞 1 1/2 cups breadcrumbs (preferably Italian-style)
🌿 1 teaspoon dried oregano
🌿 1 teaspoon garlic powder
🧂 1/2 teaspoon salt
🧂 1/4 teaspoon black pepper
🧈 Vegetable oil, for frying
🍅 Marinara sauce (for dipping)
Directions
Prepare the Cheese Sticks:
Unwrap the mozzarella sticks and place them in the freezer for at least 30 minutes. This helps them hold their shape when frying.

Set Up Breading Station:
In one bowl, whisk the eggs. In another bowl, combine the flour with a pinch of salt and pepper. In a third bowl, mix the breadcrumbs, oregano, garlic powder, salt, and pepper.

Bread the Cheese Sticks:
First, roll each frozen mozzarella stick in the flour mixture, ensuring it’s fully coated. Then dip it into the beaten eggs and finally coat it with the breadcrumb mixture. For extra crunch, you can dip the cheese sticks in the egg and breadcrumbs again.

Fry the Cheese Sticks:
In a large skillet, heat about 1-2 inches of vegetable oil over medium heat. Once the oil is hot (350°F/175°C), carefully add the breaded cheese sticks in batches, frying them for 1-2 minutes per side, or until golden brown and crispy.

Drain and Serve:
Remove the cheese sticks from the oil and place them on a paper towel-lined plate to drain any excess oil.

Serve:
Serve the mozzarella cheese sticks hot with marinara sauce for dipping.

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4-6

11/20/2024

Buttermilk Biscuits 🥯
Ingredients
🍞 2 cups all-purpose flour
🧂 1 tablespoon baking powder
🧂 1/2 teaspoon salt
🧈 1/2 cup unsalted butter, cold and cut into cubes
🍶 3/4 cup buttermilk (plus more for brushing)
Directions
Preheat the Oven:
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.

Combine Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, and salt until well combined.

Cut in the Butter:
Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter.

Add Buttermilk:
Pour the buttermilk into the flour-butter mixture and stir gently with a spoon until just combined. Be careful not to overmix. The dough will be sticky.

Knead the Dough:
Turn the dough out onto a floured surface and gently fold it over itself a few times (about 4-5 times) to bring it together. Pat it into a 1-inch thick rectangle.

Cut the Biscuits:
Using a biscuit cutter or a glass, cut out biscuits from the dough, pressing straight down without twisting. Re-roll and cut any remaining dough.

Bake the Biscuits:
Place the biscuits on the prepared baking sheet, close together for soft sides or spaced apart for crispier sides. Brush the tops with a little buttermilk for a golden finish.

Bake:
Bake in the preheated oven for 10-12 minutes, or until the tops are golden brown.

Serve:
Allow the biscuits to cool slightly before serving. Enjoy with butter, honey, or jam!

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 8-10 biscuits

Enjoy your Buttermilk Biscuits! 🥯

11/20/2024

Slow Cooker Northern Beans 🍲
Ingredients
🍲 2 cups dry northern beans, rinsed and sorted
🧅 1 medium onion, chopped
🧄 2 cloves garlic, minced
🥩 1 pound smoked turkey or beef sausage (optional, for added flavor)
🧂 1 teaspoon salt
🧂 1/2 teaspoon black pepper
🌿 1 teaspoon dried thyme
🌿 1 bay leaf
🥄 1 teaspoon paprika (optional)
🧑‍🍳 6 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)
🧈 1 tablespoon olive oil (for sautéing)
Directions
Prepare the Ingredients:
Rinse the dry northern beans and sort through them to remove any debris. Chop the onion and mince the garlic.

Sauté the Onion and Garlic:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking for about 3-4 minutes until softened and fragrant. If using sausage, slice it and add it to the skillet, cooking until browned.

Transfer to Slow Cooker:
Add the sautéed onions, garlic, and sausage (if using) to the slow cooker. Then, add the rinsed beans, chicken broth, salt, pepper, thyme, bay leaf, and paprika (if using).

Cook the Beans:
Cover the slow cooker and set it to cook on low for 6-8 hours, or on high for 3-4 hours. Stir occasionally, and check the beans for tenderness towards the end of cooking. Add more broth or water if needed to maintain the desired consistency.

Final Seasoning:
Once the beans are tender, taste and adjust the seasoning with more salt and pepper if necessary. Remove the bay leaf before serving.

Serve:
Serve the beans as a side dish or as a main dish with cornbread or crusty bread.

Prep Time: 10 minutes
Cook Time: 6-8 hours (on low)
Total Time: 6-8 hours
Servings: 6-8

11/20/2024

Skinny Chicken Broccoli Casserole 🍗🥦
Ingredients
🍗 2 cups cooked chicken, shredded
🥦 3 cups broccoli florets, steamed
🧅 1 small onion, chopped
🧄 2 cloves garlic, minced
🧈 1 tablespoon olive oil
🧂 1 teaspoon dried thyme
🧂 1/2 teaspoon salt
🧂 1/4 teaspoon black pepper
🧀 1 cup reduced-fat shredded cheddar cheese
🍶 1/2 cup Greek yogurt (non-fat)
🍳 2 large eggs, beaten
🍞 1/2 cup whole wheat breadcrumbs
🧈 1 tablespoon butter, melted (for topping)
Directions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or a little olive oil.

Sauté the Onion and Garlic:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until softened.

Prepare the Casserole Mixture:
In a large mixing bowl, combine the cooked shredded chicken, steamed broccoli, sautéed onion and garlic, dried thyme, salt, and pepper. Stir in the Greek yogurt and beaten eggs, mixing everything until evenly combined.

Add the Cheese:
Fold in 3/4 cup of the shredded cheddar cheese into the mixture, reserving the remaining 1/4 cup for topping.

Assemble the Casserole:
Spread the chicken and broccoli mixture into the prepared baking dish. Sprinkle the top with whole wheat breadcrumbs and the remaining 1/4 cup of shredded cheddar cheese.

Bake the Casserole:
Drizzle the melted butter over the breadcrumbs and cheese. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.

Serve:
Allow the casserole to cool for a few minutes before serving.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4-6

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