Recipes

Lemon Herb Chicken and Rice Skillet

Lemon Herb Chicken and Rice Skillet

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oil in a large skillet over medium heat.
  • Season chicken pieces with salt and pepper.
  • Cook the chicken in the heated oil until golden on all sides.
  • Add diced onion and sauté for 5 minutes or until golden.
  • Dissolve chicken bouillon cubes in boiling water.
  • Stir bouillon mixture and uncooked long-cooking rice into the skillet.
  • Reduce heat to low, cover, and cook, stirring occasionally, for 25 minutes or until the rice is tender.
  • Sprinkle lemon zest and dried marjoram over the chicken-rice mixture.
  • Add the frozen peas to the skillet.
  • Cover and cook over low heat for an additional 10 minutes or until the peas are tender.
  • Serve the delightful lemon herb chicken and rice skillet hot.

Nutrition values

Calories: 450 kcal | koolhydraten: 40 g | Eiwitten: 30 g | Vet: 18 g | Suiker: 4 g
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Course; Chicken / Main Course / Rice

Southern-Style Shrimp Boil

Southern-Style Shrimp Boil

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 6 quarts water
  • 3/4 cup seafood seasoning
  • 2 pounds new redskin potatoes
  • 2 pounds smoked pork sausage cut into 1-inch pieces
  • 5 ears corn husked and halved
  • 2 pounds uncooked large shrimp cleaned

Garnish:

Instructions

  • In a large pot, combine water and seafood seasoning.
  • Bring the mixture to a boil.
  • Add the new redskin potatoes to the pot and boil, covered, for 15 minutes.
  • Add the smoked pork sausage to the boiling water and continue to cook for an additional 5 minutes.
  • Introduce the husked and halved corn to the pot, and boil for another 5 minutes.
  • Finally, add the uncooked large shrimp to the boiling mixture and cook until the shrimp turn pink, approximately 4 minutes.
  • Drain the entire mixture and transfer it to a large serving bowl.
  • Garnish the Southern-style shrimp boil with cocktail sauce, melted butter, and lemon wedges.
  • Serve the delicious shrimp boil family-style.

Nutrition values

Calories: 450 kcal | koolhydraten: 35 g | Eiwitten: 25 g | Vet: 20 g | Suiker: 5 g
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Course; Fish / Pork

Classic Buttermilk Fried Chicken

Classic Buttermilk Fried Chicken

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a large bowl, combine the chicken and buttermilk.
  • Cover the bowl and refrigerate for at least one hour to allow the chicken to marinate.
  • In a large plastic zipping bag, combine the all-purpose flour, salt, and black pepper.
  • Drain the chicken, discarding the buttermilk.
  • Working in batches, add the chicken pieces to the flour mixture in the bag and toss to coat.
  • Shake off excess flour and let the chicken rest for 15 minutes.
  • Heat about 1/4 inch of oil in a large skillet over medium heat.
  • Fry the chicken in the hot oil until golden brown on all sides.
  • Reduce the heat to medium-low, cover the skillet, and simmer, turning the chicken occasionally, for 40 to 45 minutes or until the juices run clear.
  • Uncover and cook for an additional 5 minutes to achieve a crispier texture.

Notes & Wine Advice


Serve the buttermilk fried chicken hot.

Nutrition values

Calories: 450 kcal | koolhydraten: 20 g | Eiwitten: 30 g | Vet: 25 g | Suiker: 1 g
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Course; Chicken

Easy One-Pot Beef and Cheese Ravioli

Easy One-Pot Beef and Cheese Ravioli

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Dutch oven

Ingredients

Instructions

  • In a Dutch oven over medium-high heat, brown the lean ground beef.
  • Once browned, drain the beef and set it aside in a bowl.
  • Add oil to the Dutch oven.
  • Sauté diced onion and sliced mushrooms for 8 minutes or until tender.
  • Add minced garlic and cook for an additional minute.
  • Stir in the cooked beef, tomato-basil pasta sauce, water, Italian seasoning, salt, and pepper.
  • Bring the mixture to a boil.
  • Add the refrigerated 4-cheese ravioli to the sauce, then reduce the heat to medium-low.
  • Cover and simmer, stirring occasionally, for 8 to 10 minutes or until the pasta is cooked.
  • Once the pasta is cooked, stir in the shredded mozzarella cheese until it melts and blends with the sauce.

Notes & Wine Advice


Serve the delicious one-pot beef and cheese ravioli in bowls.

Nutrition values

Calories: 550 kcal | koolhydraten: 45 g | Eiwitten: 35 g | Vet: 25 g | Suiker: 10 g
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Course; Beef / One Pot Dinner / Pasta

Savory Skillet Beef and Potato Goulash

Savory Skillet Beef and Potato Goulash

Couverts8
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a large skillet or Dutch oven over medium heat, brown the ground beef until fully cooked.
  • Drain any excess fat.
  • Add the diced tomatoes with green chiles (with their juice), diced baking potatoes, tomato sauce, drained corn, and ranch-style beans to the skillet.
  • Season the mixture with salt and pepper to taste.
  • Reduce the heat, cover the skillet, and simmer until the potatoes are tender and the mixture has thickened, approximately 45 minutes.
  • Stir occasionally to ensure even cooking and flavor distribution.

Notes & Wine Advice

Serve the flavorful skillet goulash in bowls.

Nutrition values

Calories: 400 kcal | koolhydraten: 35 g | Eiwitten: 20 g | Vet: 20 g | Suiker: 5 g
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Course; Beef
Cuisine; European / Hungarian

Hearty Sausage and Bean Stew

Hearty Sausage and Bean Stew

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • 1 tablespoon olive oil
  • 3 pounds Kielbasa sausage cut into bite-size pieces
  • 3 onions diced
  • 3 cloves garlic minced
  • 3 cans 16 ounces each kidney beans, drained and rinsed
  • 3 cans 14.5 ounces each diced tomatoes, drained
  • 1 can 14.5 ounces beef broth
  • 1/2 cup long-cooking rice uncooked
  • 1/3 cup fresh basil chopped
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley

Instructions

  • Heat olive oil in a large stockpot over medium heat.
  • Add Kielbasa sausage, diced onions, and minced garlic.
  • Cook until golden; drain any excess oil.
  • Add the drained kidney beans, drained diced tomatoes, beef broth, uncooked long-cooking rice, chopped fresh basil, Italian seasoning, dried oregano, and dried parsley to the pot.
  • Bring the mixture to a boil over medium-high heat.
  • Reduce the heat to low and let the stew simmer for 1 1/2 hours, stirring occasionally.

Notes & Wine Advice

Serve the hearty sausage and bean stew in bowls.

Nutrition values

Calories: 450 kcal | koolhydraten: 30 g | Eiwitten: 20 g | Vet: 25 g | Suiker: 5 g
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Course; Pork / Stew

Barbecue Pulled Chicken Sliders with Tangy Coleslaw

These barbecue pulled chicken sliders are the perfect combination of comfort and freshness. They are quick to prepare and ideal for casual dinners, game days, or small gatherings. The soft buns hold tender shredded chicken coated in a sweet and tangy sauce. In addition, the crisp coleslaw adds a refreshing crunch. As a result, every bite feels balanced and satisfying.

First, the base of these sliders is juicy shredded chicken. Using deli roast chicken saves time and makes this recipe very accessible. Then, the sauce brings everything together. A mix of barbecue sauce, ketchup, brown sugar, and lemon juice creates a rich and slightly tangy flavor. During cooking, the sauce thickens and coats the chicken evenly. Because of this, the filling becomes sticky, flavorful, and perfect for sandwiches.

If you enjoy quick sandwich recipes, you might also like these Grilled Chicken Sandwich. They offer a lighter option with a similar grilled taste. For food safety and proper preparation, always follow the guidelines from the FDA.

Barbecue Pulled Chicken Sliders with Fresh Crunch

Next, these bbq pulled chicken sliders are very easy to assemble. Simply spoon the warm chicken onto soft buns and top with a generous amount of coleslaw. This creates a contrast between warm and cold elements. As a result, the texture becomes more interesting and enjoyable. Meanwhile, the slight acidity of the slaw cuts through the sweetness of the sauce.

In addition, this recipe is very flexible. For example, you can use homemade coleslaw or store-bought for convenience. You can also adjust the sweetness of the sauce by reducing the brown sugar. If you prefer more heat, add a splash of hot sauce. Therefore, you can easily tailor the sliders to your taste.

Finally, these barbecue pulled chicken sliders are perfect for serving a crowd. They are simple to prepare in batches and easy to eat by hand. Because of their size, they are ideal for parties or casual meals. Once you try these sliders, they will quickly become a favorite in your recipe collection.

barbecue pulled chicken sliders with tangy coleslaw on a rustic wooden table

Barbecue Pulled Chicken Sliders with Tangy Coleslaw

Sweet and tangy pulled chicken sliders with crunchy coleslaw on soft buns, perfect for quick meals or gatherings.
Couverts6 sandwiches
Total time 30 minutes
estimated costs pp $2.80
Deel op Facebook Print Recipe

Equipment

  • large saucepan
  • spoon
  • Knife

Ingredients

Instructions

  • In a large saucepan combine barbecue sauce, ketchup, water, lemon juice, and brown sugar.
  • Stir well to create the sauce.
  • Add the shredded chicken and mix well.
  • Cook over medium heat until heated through.
  • Spoon the pulled chicken onto the buns.
  • Top with coleslaw and serve immediately.

Notes & Wine Advice

Recipe Notes

These barbecue pulled chicken sliders are ideal for quick meals and entertaining. You can prepare the chicken mixture in advance and reheat it gently before serving. If you want extra texture, lightly toast the buns before assembling. This helps prevent them from becoming too soft.

Wine Advice

A fruity red wine like Zinfandel pairs well with the sweet and tangy barbecue flavors. The wine complements the richness of the chicken while balancing the acidity of the coleslaw. If you prefer white wine, a fresh Chardonnay offers a smooth and slightly creamy contrast.

Nutrition values

Calories: 400 kcal | koolhydraten: 60 g | Eiwitten: 20 g | Vet: 10 g | Verzadigd vet: 3 g | Natrium: 720 mg | Suiker: 40 g
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Course; Chicken / Sandwiches
Cuisine; American
Season: All Seasons
Diets; High-Protein

Fire-Roasted Sausage and Broccoli Pasta

Fire-Roasted Sausage and Broccoli Pasta

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 16- ounce package Italian turkey sausage links
  • 28- ounce can fire-roasted diced tomatoes
  • 1/8 teaspoon red pepper flakes
  • Dried oregano and dried basil to taste
  • 10- ounce package frozen broccoli cooked
  • 16- ounce package whole-wheat penne pasta cooked

Instructions

  • Place the Italian turkey sausage links on a grill pan over medium heat.
  • Cook until browned and no longer pink in the center.
  • Remove from the pan and let them cool.
  • Once cooled, slice the sausages into bite-size pieces.
  • In a large skillet over medium heat, combine the fire-roasted diced tomatoes with their juice and seasonings.
  • Bring the mixture to a simmer.
  • Add the sliced sausages to the sauce, stirring to combine.
  • Incorporate the cooked broccoli and pasta into the skillet.
  • Return the mixture to a simmer and cook for an additional 3 to 5 minutes, or until heated through.

Notes & Wine Advice

Serve the pasta a la Drini hot.

Nutrition values

Calories: 400 kcal | koolhydraten: 60 g | Eiwitten: 20 g | Vet: 8 g | Suiker: 5 g
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Course; Pasta / Turkey
Cuisine; European / Italian

Homemade Skillet Strawberry Jam

Homemade Skillet Strawberry Jam

Couverts0.5 cups
Deel op Facebook Print Recipe

Equipment

  • skillet

Ingredients

Instructions

  • In a skillet over medium-high heat, combine the hulled and crushed strawberries, sugar, and lemon juice.
  • Mix well.
  • Cook the mixture, stirring often, until the strawberries soften and the mixture thickens, which takes about 10 minutes.
  • Remove the skillet from heat and stir in vanilla extract if using.
  • Allow the strawberry jam to cool.

Notes & Wine Advice

Transfer the jam to an airtight jar and store it in the refrigerator for up to 3 weeks.

Nutrition values

Serving: 2 tablespoon serving | Calories: 40 kcal | koolhydraten: 10 g | Eiwitten: 0.5 g | Vet: 0 g | Suiker: 8 g
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Course; Fruit / Sandwich toppings

Decadent Chocolate Peanut Butter Oat Cookies

Decadent Chocolate Peanut Butter Oat Cookies

Couverts2 dozen cookies
Deel op Facebook Print Recipe

Equipment

  • Saucepan

Ingredients

Instructions

  • In a saucepan over medium heat, combine melted butter, sugar, milk, and cocoa powder.
  • Bring the mixture to a boil and let it cook for one minute.
  • Remove the saucepan from heat and stir in the vanilla extract and creamy peanut butter until well combined.
  • Add the quick-cooking oats to the mixture and mix thoroughly.
  • Drop rounded teaspoonfuls of the cookie dough onto wax paper.
  • Allow the cookies to cool completely until they are firm.

Nutrition values

Serving: 1 per cookie | Calories: 130 kcal | koolhydraten: 21 g | Eiwitten: 3 g | Vet: 5 g | Suiker: 14 g
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Course; Chocolate / Coockies / Biscuit