Oven-Roasted Greek Potatoes – Delicious

These Oven-Roasted Greek Potatoes potatoes are a great side to roast beef or chicken, etc… or just on their own. Delicious!!!

The salt, lemon juice, oregano, and garlic all compliment each other beautifully.

These potatoes just soak up the flavors and couldn’t taste any better.

When I was growing up potatoes were a staple in our home. Usually along with pinto beans and cornbread. I know we had that at least 3 times a week! I don’t ever remember potatoes like these though!

They are delicious and the ones that get overly-brown in the pan and stick a bit are the best ones!

Give the recipe a try.

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Oven-Roasted Greek Potatoes
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Delicious Oven-Roasted Greek Potatoes
Very crispy and delicious potatoes with excellent seasonings that blend together well!
Ingredients
  • 8 large potatoes peeled, cut into large wedges (about 6-7 wedges per potato)
  • 4 garlic cloves minced
  • 1/2 cup olive oil
  • 1 cup water
  • 1 tablespoon dried oregano get the Mediterranean, it's the best!
  • 1 lemon juiced
  • sea salt
  • fresh coarse ground black pepper
Instructions
  1. Preheat oven to 420°F Spray a cooking pan large enough to hold the potatoes with pam.
  2. Put all the ingredients into the baking pan. Season generously with sea salt and black pepper.
  3. Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
  4. The garlic will drop into the water/oil solution but its flavor will permeate the potatoes, and this way, it won't burn.
  5. Bake for 40 minutes.
  6. When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
  7. Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
  8. This will take about another 40 minutes.
  9. Do not be afraid of overcooking the potatoes- they will be delicious.

 

Enjoy!

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Oven Baked Cajun French Fries

Recipe based on one by evelyn/athens
Photo by Sackville

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Slow Cooker Cream Cheese Chicken

A friend shared this Slow Cooker Cream Cheese Chicken recipe with me. I knew it was a good one or she would never have shared it.

 

She’s like that!

It really is good though. The sauce is like a creamy Alfredo sauce. Great over noodles.

Her whole family loves it including her two little ones.

I do think it’s better with boneless, skinless chicken. The skin doesn’t get crispy in the slow cooker and in my opinion, is just not eatable!

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Slow Cooker Cream Cheese Chicken
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Slow Cooker Cream Cheese Chicken
Prep Time
15 mins
Cook Time
9 hrs
Total Time
9 hrs 15 mins
 

My friend knew this was a good recipe when she shared it with me. Delicious!

Course: Main Course
Cuisine: American
Keyword: Slow Cooker Cream Cheese Chicken
Servings: 6
Calories: 395 kcal
Ingredients
  • 3 lbs chicken pieces boneless skinless
  • 1 2/3 oz package Italian salad dressing mix
  • 4 tablespoons melted butter divided
  • 1 small onion chopped
  • 1 garlic clove chopped
  • 1 10 1/2 oz can cream of chicken soup
  • 8 ounces cream cheese
  • 1/2 cup chicken broth
Instructions

  1. Place the chicken pieces in the crock-pot and sprinkle Italian seasoning over the chicken. Sprinkle with 2 tablespoons melted butter.

  2. Cook on low for 4-6 hours.
  3. Melt 2 tablespoons butter in a saucepan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
  4. Add this mixture to the crock-pot and cook on low for an additional hour.

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Grilled Chicken Wings – Better Make Extras!

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Recipe based on one by Dawn
Photo by Delicious as it Looks

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Italian Melt-In-Your-Mouth Meatballs

These Italian Melt-In-Your-Mouth Meatballs are absolutely perfect Italian meatballs. Now I know there will be arguments about that!

 

Most Italian families have their own meatball recipe that they swear is the only authentic meatball!

Meatballs are comfort food and when we think comfort food it’s usually what we grew up with. The food that Mama fixed. That’s my perception.

But there’s no way I’ll ever make meatballs any other way now. These are just so juicy and delicious.

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

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Italian Melt-In-Your-Mouth Meatballs
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

Meatballs just like my Mama made. Melt-In-Your-Mouth!

Course: Main Course
Cuisine: Indian
Keyword: Italian Melt-In-Your-Mouth Meatballs
Servings: 6
Calories: 395 kcal
Ingredients
  • 1 1/2 lbs ground beef
  • 1 large egg slightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup breadcrumbs
  • 2 tablespoon fresh minced garlic
  • 2 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 1/3 cup milk
  • 1/2 teaspoon dried oregano
  • 2 tablespoons dried parsley
Instructions
  1. Mix all ingredients together in a large bowl.
  2. Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
  3. Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
  4. Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
  5. After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
Recipe Notes

you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

Enjoy!

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Easy Italian BBQ Chicken Pizza

Recipe based on one by Kittenscalskitchen
Photo by AmandaInOz

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Shrimp and Asparagus Stir Fry

Shrimp and Asparagus Stir Fry

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

This is based on a Cambodian recipe called Pa-con char tapeng P’rang. It’s much easier to make than it is to pronounce that name. It uses mostly common ingredients, well if you call oyster sauce common.

Once everything is prepped this recipe goes together quick.

Serving the shrimp over brown or white rice makes for a very enjoyable lunch.

Shrimp and Asparagus Stir Fry

Ingredients
1 lb shrimp, peeled and de-veined
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons water
1 tablespoon sugar
1 tablespoon oyster sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 garlic cloves, minced
1 onion, sliced
1 lb asparagus, cut into 2-inch pieces
1 green onion, chopped

Directions

In a large bowl, place the shrimp, seasoning with salt and pepper; set aside.

In a smaller bowl, mix the water with the sugar, oyster sauce, and corn starch; set aside.

Heat your wok, or skillet, over high heat; stir fry oil, garlic, onion, and shrimp.

Once shrimps become opaque and a pink color, add the asparagus.

Stir in the cornstarch mixture and stir until the sauce thickens; remove from the heat and stir in the green onion.

Serve with hot white rice as desired. Enjoy!

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Southern Fried Catfish

Recipe by threeovens
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Chicken and Broccoli Skillet Stir-Fry

This Chicken and Broccoli Skillet Stir-Fry is an easy, restaurant-quality dish with lots of versatility. It’s definitely a keeper in my home.

Chicken and Broccoli Skillet Stir-Fry

The flavor the sesame oil gives the food really makes it taste authentic.

You don’t need a wok to cook this dish. A large skillet will do just fine.

If you prep the broccoli and chicken in advance the final stages of this dish goes extremely fast. Prep in the morning and have a fast weeknight dinner.

Whether you prep ahead of time or not give the dish a try. It’s really worth it!

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Chicken and Broccoli Skillet Stir-Fry
Ingredients
  • 1 1/2 tablespoons sesame oil
  • 2 tablespoons chopped fresh garlic
  • 1/4 teaspoon dried red pepper flakes
  • 4 cups broccoli florets
  • 6 tablespoons chicken broth divided
  • 1 tablespoon sesame oil
  • salt and pepper
  • 1 1/2 lbs boneless skinless chicken breasts cut into thin slices
  • 5 green onions chopped
  • 1/4 cup hoisin sauce
  • 3 tablespoons oyster sauce
  • sesame seeds
Instructions
  1. In a large skillet heat about 1-1/2 tablespoons sesame oil over medium-high heat. Add in the chopped garlic and dried chili flakes; saute for about 1 minute.
  2. Add in the broccoli florets and 4 tablespoons chicken broth; cover skillet and cook until the broccoli is just crisp-tender (about 2 minutes) transfer to a bowl.
  3. Add in 1 tablespoon more sesame oil to the skillet.
  4. Season the chicken strips with salt and pepper and then add to the hot skillet with the green onions; saute until the chicken is cooked through (about 3 minutes).
  5. Add in the remaining 2 tablespoons chicken broth, hoisin sauce and oyster sauce. Add in the broccoli florets back to the skillet; toss to combine until heated through (about 1-2 minutes).
  6. Transfer to a platter or large bowl and sprinkle with sesame seeds.

Serve with cooked rice. Delicious!

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Restaurant Style Orange Chicken
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Crispy Panko Chicken Cutlets

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Sour Cream ‘N Cheddar Potato Casserole

Potato Casserole

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This is a very good potato dish that is loaded with flavor. The taste of the sour cream and the cheddar cheese really comes through. The best part is, if there are any leftovers, they make a great breakfast side dish the morning after.

On top of being rich and flavorful this dish is very easy to put together. Just the kind of side dish I like.

Maybe this isn’t the healthiest dish in the world but comfort food seldom is. It’s perfect for cold rainy nights!

Sour Cream ‘N Cheddar Potato Casserole

Ingredients

10 cups shredded hash browns
1/4 cup butter or 1/4 cup margarine
1 (10 ounce) can cream of chicken soup (or cream of anything soup)
12 ounces sour cream
1/2 cup milk, I always use skim
1/2 cup chopped green onion
2 cups grated cheddar cheese
salt and pepper

Directions

Preheat oven to 375 degrees.

Melt 1/4 cup butter or margarine and pour into a 9X13 inch baking dish, then add 5 cups of the shredded hash brown potatoes, no need to thaw.

In a separate bowl, mix soup (in a pinch, I’ve used cream of celery and cream of mushroom and it turned out fine), sour cream, milk, and green onions, then pour 1/2 of this mixture over the hash browns. Spread the mixture around over the hashbrowns evenly using a spatula. Salt and pepper to taste.

Sprinkle one cup grated cheese on top.

Add the remainder of the hash brown potatoes and pour the remaining soup mixture on top, again, spread out evenly using a spatula. Salt and pepper to taste.

Sprinkle remaining cheese on top.

Bake for 55 minutes.

**If at the end of the 55 minutes baking time the top hasn’t browned to your liking, set the oven to broil and it will quickly brown the top of the cheese to a crispy golden brown.

When done, let set up for 5-10 minutes before cutting into servings.

 

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Recipe adapted from one by Northern Cook
Photo by Shatzie2

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Perfect Scalloped Potatoes

These Perfect Scalloped Potatoes are from a great scalloped potato recipe that’s very easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day.

Perfect Scalloped Potatoes

If you’ve tried scalloped potatoes before and they came out watery you won’t have that problem with this recipe!

The taste is a combo of crispy topping with a creamy, cheesy center.

It’s so easy to prepare, goes together in minutes and can be cooking in the oven while getting the rest of the meal ready

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Easy Scalloped Potatoes
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Perfect Scalloped Potatoes
Ingredients
  • 4 cups thinly sliced potatoes
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 1 dash cayenne pepper
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup grated cheese to sprinkle on top
  • paprika
Instructions
  1. In a small sauce pan, melt the butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne.
  2. Cook the sauce on low until smooth and boiling, stirring occasionally with a whisk.
  3. Reduce the heat and stir in the cheese.
  4. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
  5. Pour half of the cheese sauce over the potatoes. Repeat with second layer of potatoes and cheese sauce.
  6. Sprinkle the remaining cheese on top. Top with some paprika for color.
  7. Bake uncovered for about 1 hour at 350°F.

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Oven Baked Cajun French Fries
Easy Garlic Roasted Potatoes
Ranch Mashed Potatoes

Recipe based on one by Vicki G.
Photo by Delicious as it Looks

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Creamy Burrito Casserole

This Creamy Burrito Casserole is a yummy and delicious casserole. The layering of the ingredients is great. The meat layer is good and spicy and combines well with the creamy layer and the cheese.

Creamy Burrito Casserole

A quick and easy week-night meal for your family.

If you’re looking for something new to do with hamburger you’ll be glad for this recipe. Cheap, easy and delicious.

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

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Creamy Burrito Casserole
Ingredients
  • 1 lb ground beef or 1 lb ground turkey
  • 1/2 medium yellow onion chopped
  • 1 1 1/4 ounce package taco seasoning
  • 6 large flour tortillas
  • 1 16 ounce can refried beans
  • 2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese
  • 1 10 3/4 ounce can cream of mushroom soup
  • 4 ounces sour cream
  • jarred hot sauce if desired to spice it up
Instructions
  1. Brown the ground meat/turkey & onion; drain. Add the taco seasoning and stir in the refried beans.
  2. Mix the soup and sour cream in a separate bowl. Spread 1/2 sour cream mixture in the bottom of a casserole dish.
  3. Tear up 3 tortillas and spread over sour cream mixture. Put 1/2 the meat bean mixture over that. Add a layer of cheese.
  4. You could put some hot sauce on this now.
  5. Repeat the layers.
  6. Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Enjoy!

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Recipe based on one by TXHomemaker
Photo by SharonChen

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Easy Pineapple Upside-Down Cake

This is a super  delicious and super Easy Pineapple Upside-Down Cake. Wonderful, light, flavorful, large and easy to make. The topping bakes right into the cake and makes for a very flavorful dessert.

Easy Pineapple Upside-Down Cake

It’s an easy pineapple upside-down cake because it uses a yellow cake mix. The butter/sugar mix makes the cake so delightfully moist, I just can’t even explain.

Great results with no complaints in my house and no cake left either.

A keeper for sure! Give it a try.

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Easy Pineapple Upside-Down Cake

Ingredients

1 (18 ounce) box yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup dark brown sugar
1/4-1/2 cup butter
1 (20 ounce) can pineapple slices
1 (8 ounce) jar maraschino cherries (optional)
walnut halves (optional)

Directions

Follow the instructions on the cake box for making an oblong single layer cake. Prepare the cake batter and set aside.

Cut up the butter in small pieces and place all over the bottom of the oblong pan specified on cake box. Sprinkle the brown sugar generously over the butter.

Place the pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid and then remove from the heat.

Evenly space the pineapple slices around the bottom of the pan in the heated sugar and butter.

Place the cherries and nuts between the pineapple slices (Though the cherries and nuts look nice and taste great, they are optional).

Pour the cake batter on top of the pineapple/cherry/nut mixture. Place in the oven and bake as directed on the cake box.

As soon as the cake is done place a plate over the cake and turn upside down and carefully remove the pan.

If you wait too long the sugar will harden and be difficult to remove.

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Butterfinger Pie
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No Bake Cherry Cheesecake

Recipe adapted from one by RecipeNut
Photo by run for your life

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Anything Goes Brownies

These Anything Goes Brownies are absolutely the chewiest, moistest, fudgiest brownies ever! And that’s without any add-ins.

Anything Goes Brownies

But you can add so many different things to the batter, and they always comes out great.

By varying the add-ins, you can make different brownies every week (or day!!)

Print
Anything Goes Brownies
Ingredients
  • 1/2 cup butter melted
  • 1/2 cup unsweetened cocoa
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup flour
  • 1/4 teaspoon salt
Addin Suggestions
  • 1 -2 cup chocolate chips semisweet, white, butterscotch, peanut butter
  • 1 -2 cup raisins
  • 1 -2 cup chopped maraschino cherry
  • 1 -2 cup chopped nuts
  • 1 -2 cup M&M'
  • 1 -2 cup Reese's pieces
  • 1 -2 cup miniature marshmallow
Instructions
  1. Preheat oven to 350°F.
  2. Grease an 8 inch square pan or line with foil.
  3. In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
  4. Add sugar and mix well.
  5. Add the eggs one at a time and stir until well combined.
  6. Stir in the vanilla, flour and salt until you no longer see any flour (do not overmix).
  7. Fold in your addins if using any.
  8. Spread in pan and bake for approximately 25 minutes.
  9. Do Not Over-Bake -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
  10. Cool completely before cutting into squares.
Recipe Notes

Do Not Over-Bake -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean. Cool completely before cutting into squares.

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No Bake Chocolate Peanut Butter Corn Flake Bars
5 Ingredient No Bake Reeses Squares
Old Fashioned Date Bars

Recipe based on one by Karen
Photo by SharonChen

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