Buffalo Honey Meatballs – No Mess

These Buffalo Honey Meatballs are just as good as Buffalo chicken wings but without the mess! You’ll definitely score a “touchdown” with these!

 

You can use ground chicken in place of ground beef.

Even the kids love these meatballs once they try them.

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Buffalo Honey Meatballs
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

These meatballs are perfect for the big game or just a friends get together!

Course: Main Course
Cuisine: American
Keyword: Buffalo Honey Meatballs
Servings: 8
Calories: 365 kcal
Ingredients
  • 2 lbs 80% lean ground beef
  • 1/2 cup breadcrumbs
  • 1/2 cup fresh parsley Chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon Mexican chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 tablespoon milk
  • 2 large eggs
  • 1/2 cup Frank's red hot sauce
  • 4 garlic cloves Minced
  • 1 tablespoon canola oil
  • 1 tablespoon sambal chili paste
  • 2 garlic cloves Minced
  • 1 teaspoon orange zest
  • 2 oranges juice of
  • 1 teaspoon cayenne pepper
  • 1/3 cup dark brown sugar
  • 1 cup chicken broth
  • 2 tablespoons creme fraiche
Instructions

  1. Place Ground Chuck in a large bowl. Mix the remaining ingredients in a separate bowl. Combine the bread crumb mixture to the Ground Chuck and mix well.

  2. Roll golf ball size meatballs and bake in a 350-degree oven for about 20 minutes, turning meatballs halfway.

  3. Sauté the sambal and garlic in the 1 tablespoon canola oil for about 1 minute. Add orange zest and juice. Stir to combine. Add cayenne pepper and brown sugar. Stir to combine.

  4. Add chicken broth and bring mixture to a simmer. Reduce the mixture by half. Add the crème Fraiche and stir to combine. Add meatballs to the mixture.

 

Enjoy!

Up Next:

Beer Braised Meatballs

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Recipe based on one by DJ Seph
Photo by DJ Seph

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Mexican Scrambled Eggs – Easy Sunday Brunch

This dish is so good. I really like these Mexican Scrambled Eggs! In my opinion, just about anything with taco meat tastes good, so this is a winner.

 

I do like to add some chopped green onions at the end for extra zing. Great recipe!

I’ve used the same recipe and turned it into an omelet. Great flavor and super easy! Great Sunday Brunch dish.

You can also serve in bite-sized baked Tostito scoops for a fun breakfast treat.

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Mexican Scrambled Eggs
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Mexican Scrambled Eggs
Prep Time
10 mins
Cook Time
10 mins
 

Great flavor and super easy! Fantastic Sunday Brunch dish.

Course: Breakfast
Cuisine: Mexican
Keyword: Mexican Scrambled Eggs
Servings: 2
Calories: 295 kcal
Ingredients
  • 4 eggs
  • 1/4 lb left over taco meat
  • 1/4 cup diced green pepper diced (large)
  • 1/2 cup diced tomato
  • 1/2 cup shredded cheese
  • 1 teaspoon cooking oil
Instructions
  1. Heat cooking oil in skillet over medium heat. Add green peppers and saute for 3 minute Add Taco meat and cook until warm. Add tomatoes and saute another two minute.
  2. Add eggs and saute until fully cooked. Spread cheese over top of eggs and leave until melted.
  3. Serve with hash browns or your favorite breakfast side dish.

 

Enjoy!

Up Next: 

Blueberry Blintzes

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Recipe based on one by blu_shoe
Photo by Bergy

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Cilantro Lime Romaine Salad

Don’t be surprised if your family requests this Cilantro Lime Romaine Salad over and over. They’ll never want plain salad again!

 

The added flavors and varied textures help transform what is typically a plain vegetable side dish into the star of the meal.

Make your dinners and barbecues more exciting with this simple recipe that takes less than 30 minutes to prepare…. A side salad never sounded more appealing!

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Cilantro Lime Romaine Salad
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Cilantro Lime Romaine Salad
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

A side salad never sounded more appealing!

Course: Salad
Cuisine: American
Keyword: Cilantro Lime Romaine Salad
Servings: 4
Calories: 165 kcal
Ingredients
  • 3 limes for juice
  • 2 tablespoons fresh cilantro finely chopped
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 cups tortilla chips
  • 6 cups romaine salad greens
  • 8 oz diced fresh tomatoes 1 1/4 cups
Instructions
  1. Squeeze limes for juice (3 tablespoons) and chop cilantro. Whisk juice, cilantro, salt, pepper, and oil until blended. Crush tortilla chips lightly.
  2. Place romaine and tomatoes in salad bowl. Add dressing; toss to coat. Top with chips; serve.

 

Enjoy Cilantro Lime Romaine Salad!

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Ina Garten’s Greek Salad

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Creamy Marinated Pork Chops

These Creamy Marinated Pork Chops are proof that a marinade is a great way to perk up plain ol’ pork. This one is great and is super easy to prepare.

 

Most of the ingredients come right from the pantry… less to pick up at the grocery store!

I do like to add crushed red pepper flakes, just enough to kick up the taste buds but feel free to include or exclude anything you like, depending on your preferences.

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Creamy Marinated Pork Chops
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Creamy Marinated Pork Chops
Prep Time
25 mins
Cook Time
10 mins
Marinate
30 mins
Total Time
1 hr 5 mins
 

Great marinated pork chops recipe. Creamy and delicious!

Course: Main Course
Cuisine: American
Keyword: Creamy Marinated Pork Chops
Servings: 4
Calories: 345 kcal
Ingredients
  • 6 tablespoons water
  • 1/4 teaspoon saffron threads or turmeric
  • 1 lemon for zest
  • 1/2 cup plain low-fat Greek yogurt
  • 1 tablespoon chunky garlic paste
  • 4 3/4-inch-thick boneless pork chops (1 1/2 lb)
  • Large zip-top bag
  • 1/2 cup flour
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/4 cup olive oil
Instructions
  1. Place water in microwave-safe cup; microwave on HIGH 1–2 minutes or until hot. Add saffron and let stand 1 minute. Zest/grate lemon peel (no white; 1 teaspoon). Place pork in bag.
  2. Combine in medium bowl: yogurt, garlic, zest, and saffron mixture; whisk until blended (reserve 1/2 cup for later use). Transfer remaining mixture to bag with pork; knead bag to coat pork. Let stand 30 minutes to marinate (or marinate overnight in refrigerator).
  3. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Combine remaining ingredients (except oil) in shallow bowl. Place oil in pan.
  4. Remove pork chops, one at a time, from bag; dip pork into flour mixture (coating both sides) and press with fingertips to evenly coat.
  5. Place pork chops in pan; cook 3–5 minutes on each side until browned and pork is 145°F.
  6. Drain pork chops on paper towels. Serve with reserved sauce on the side.

 

Enjoy these Creamy Marinated Pork Chops!

Up Next: 

Mom’s Country Fried Pork Chops With Cream Gravy

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Recipe based on one from Publix Aprons

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Authentic Shoo Fly Pie From Lancaster County Pa.

This Authentic Shoo Fly Pie recipe is from a friend that was born, raised & still resides in Lancaster County Amish/PA Dutch Country.

 

This is as authentic as it gets. I’ve seen a few other versions, but none were like this one.

You can use a 9 inch prepared pie crust but for the real deal, you may want to start from scratch.

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Authentic Shoo Fly Pie
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Authentic Shoo Fly Pie
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 

As good as it gets outside Pennsylvania Dutch country!

Course: Dessert
Cuisine: American
Keyword: Authentic Shoo Fly Pie
Servings: 6
Calories: 395 kcal
Ingredients
Bottom Part
  • 3/4 cup dark molasses sorghum or dark Karo
  • 3/4 cup boiling water
  • 1/2 teaspoon baking soda
Top Part
  • 1 1/2 cups flour
  • 1/4 cup shortening or 1⁄4 cup butter
  • 1/2 cup brown sugar
  • 1 9 inch pastry dough
Instructions
  1. Dissolve baking soda in hot water and add molasses.
  2. Combine sugar and flour and rub in shortening to make crumbs.
  3. Pour 1/3 of the liquid into an unbaked crust. Add 1/3 of the crumb mixture.
  4. Continue alternating layers, ending with crumbs on top.
  5. Bake at 375 for approximately 35 minutes.

 

Enjoy this Authentic Shoo Fly Pie Recipe!

Up Next:

Sugar Cookie Apple Crisp

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Recipe based on one by Sherie717
Photo by JacksonRoykirk

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Roast Sticky Chicken – Really Impressive Chicken

Beautiful and delicious, this incredibly moist Roast Sticky Chicken puts Boston Market and other rotisserie-style chickens to shame!

 

Please don’t let the word “overnight” mislead you; for actual hands-on preparation, this is a Quick-N-Easy way to impress Sunday dinner guests!

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Roast Sticky Chicken
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Roast Sticky Chicken
Prep Time
25 mins
Cook Time
5 hrs
Marinate
1 d
Total Time
1 d 5 hrs 25 mins
 

Deliciously seasoned chicken slow roasted to perfection!

Course: Main Course
Cuisine: American
Keyword: Roast Sticky Chicken
Servings: 6
Calories: 350 kcal
Ingredients
  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 large roasting chicken
  • 2 large onions peeled and quartered
Instructions
  1. (Day 1) Blend all spices together and set aside.
  2. Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
  3. Rub with spice mixture, both inside and out, then stuff cavity with onions.
  4. Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
  5. (Day 2) Remove from plastic bag and place in a shallow baking pan.
  6. Roast uncovered in a 250 F oven 5 hours.
  7. (This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
  8. Baste with drippings every 30 minutes after the first hour.
  9. (I admit I'm not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving.

 

Enjoy!

Up Next: 

Chicken Fajitas

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Recipe based on one by C Chatwin
Photo by Columbus Foodie

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Honey Baked Chicken – Delicious Flavor Combination

This Honey Baked Chicken is a very easy and wonderfully flavored baked chicken. I was extremely surprised by how much I loved the flavor.

 

I made the mistake of tasting the hot sauce before it was cooked with the chicken and did not like the taste then. But oh my, after cooking it was fabulous!

Delicious served over Jasmine rice.

I said, “Self.” Self said, “Huh?” I replied, “I think I found something special, and most definitely will make this again.” Self nodded assuredly.

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Honey Baked Chicken
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Honey Baked Chicken
Prep Time
30 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 35 mins
 

This dish is something special and I most definitely will make it again.

Course: Main Course
Cuisine: American
Keyword: Honey Baked Chicken
Servings: 4
Calories: 345 kcal
Ingredients
  • 4 boneless large chicken thighs
  • 4 tablespoons unsalted butter
  • 1 cup honey
  • 3/4 teaspoon salt
  • 2 tablespoons prepared mustard
Instructions
  1. Preheat oven to 325 degrees F, then grease or line with foil a 9-in square baking pan.
  2. Bake chicken, uncovered, for 30 minutes.
  3. Meanwhile, in a small saucepan, combine butter, honey, salt & mustard, mixing well.
  4. Cook & stir over low heat until well blended & heated through, then pour over chicken.
  5. Bake chicken, uncovered, 30-35 minutes longer or until a meat thermometer reached 170 degrees F.
  6. Baste chicken one final time before serving!

 

Enjoy this Honey Baked Chicken recipe!

Up Next: 

Easy And Healthy Baked Chicken Breasts

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Recipe based on one by Sydney Mike
Photo by Charlotte J

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Baked Fettuccine Alfredo – A Great Twist

Baked Fettuccine Alfredo is an unusual but delicious twist on the traditional dish. It has the same sauce but baking changes it in a delightful way!

 

Fettuccine Alfredo is one of our family’s very favorite pasta recipes. It’s creamy and cheesy and never fails to impress…but it was recently upstaged.

We whipped up cheesy Alfredo-inspired sauce that we tossed our fettuccine in – then we put it in the oven and baked it to perfection.

The difference in flavor is subtle (but delicious, since all the ingredients cook together), but it’s the change in texture that’s our favorite part; the sauce thickens, and the crispy, cheesy top layer steals the show.

I got this recipe from a friend. I always get asked the recipe when I take it to potlucks.

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Baked Fettuccine Alfredo
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

If you like Fettuccine Alfredo at all you absolutely must try it baked!

Course: Main Course
Cuisine: Italian
Keyword: Baked Fettuccine Alfredo
Servings: 6
Calories: 295 kcal
Ingredients
  • 1 12 ounce box fettuccine pasta
  • 1/2 cup butter melted
  • 1 teaspoon garlic salt
  • 1 tablespoon parsley flakes
  • 1/2 cup Romano cheese grated
  • 1/2 cup Parmesan cheese grated
  • 1 pint half-and-half cream
Instructions
  1. Cook fettuccine according to package directions and drain.
  2. Place in a buttered 2-quart casserole. Add the rest of the ingredients in the order given, stirring each time after adding each ingredient.
  3. Note: You could also use just one of the cheeses, either 1 cup Romano or 1 cup Parmesan, depending on what you have on hand.
  4. Bake, uncovered, at 350°F for 30-45 minutes, stirring occasionally.

 

Enjoy!

Up Next:

Better Than Olive Garden Alfredo Sauce

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Recipe based on one by Lainey6605
Photo by Lavender Lynn

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Blueberry Blintzes – Eastern European Delight!

These blueberry blintzes are a fun way to try something a little different and if you’ve already made some variation of pancakes, you should be a total pro!

Pancakes and crêpes are the glory kids of the breakfast routine. This recipe changes things up a bit for something special.

Blintzes are most commonly found in Eastern-European cuisine and are very similar to crêpes, in that they are also usually stuffed with fruits, meats, veggies or cheeses.

Generally, they also have ricotta or cream cheese added in the filling, but for now, we’re keeping it simple—nothing too crazy….

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

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Blueberry Blintzes
Prep Time
25 mins
Cook Time
5 mins
Refrigerate
1 hr
Total Time
1 hr 30 mins
 

Blintzes are Eastern-European cuisine. Delicious with Blueberries.

Course: Breakfast
Cuisine: Eastern European
Keyword: Blueberry Blintzes
Servings: 4
Calories: 295 kcal
Ingredients
Batter:
  • 1 1/2 cups milk
  • 1 1/4 cups all-purpose flour
  • 1/4 cup cold water
  • 1/4 tablespoons butter melted
  • 3 large eggs
  • 1/4 teaspoon salt
  • 1/2 tablespoon sugar
Blueberry Filling:
  • 1 1/4 pounds blueberries washed and stemmed
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons diced lemon zest
  • 1/4 teaspoon cinnamon
Instructions
  1. In a large bowl or mixer, begin making your batter by combining milk, water, butter, eggs, flour, salt and sugar. Mix until the batter is smooth and there are no lumps. Refrigerate for at least 1 hour (or up to 12).
  2. In a saucepan, for your filling, mix blueberries, sugar, lemon zest, lemon juice and cinnamon together, and place over medium heat. Bring mixture to a boil, then quickly reduce heat and let simmer for 2-3 minutes. Remove from heat.
  3. Take an 8-inch crepe pan (important to have a small pan to insure size and thickness of blintzes) and add a small amount of butter. Place over medium heat.
  4. When the pan is hot, pour in a 1/4 cup of batter and slowly tilt the pan to evenly spread the batter in a circle, until the bottom is completely covered.
  5. Cook for 45-60 seconds, or until the batter is just set and the bottom is browned; flip to brown the other side. Remove to a plate and cover to keep warm. Repeat with the rest of batter.
Assembly
  1. Use a slotted spoon to put 1-2 tablespoons of berry mixture (leaving sauce to drizzle over the top) on the lower third of the blintz. Fold the bottom up and over the filling, tuck in both sides (like a burrito) as you go and roll towards the top of the blintzes. You should end with the seam side down. Repeat with rest of blintzes.
  2. Optional: Add some more butter to your pan and lightly fry each blintz for a golden crisp outer edge OR place in a 375º F oven until warmed through.
  3. Remove to a serving platter and garnish with leftover berry sauce and powdered sugar.

Enjoy!

Up Next:

Make Ahead Breakfast Casserole Supreme

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Recipe Adapted From: About Food

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Ragin’ Cajun Jambalaya (Crock Pot)

Ragin’ Cajun Jambalaya is one of our favorites! This is a simple meal to put together and then come home to after a day of shopping or sports.

 

Simple and yummy. There will be no leftovers!

Serve with a crusty baguette or rolls. Enjoy!

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Ragin' Cajun Jambalaya
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Ragin' Cajun Jambalaya (Crock Pot)
Prep Time
15 mins
Cook Time
5 hrs 30 mins
Total Time
5 hrs 45 mins
 

Great served with a crusty baguette. Easy to make and yummy!

Course: Main Course
Cuisine: Cajun
Keyword: Rajin' Cajun Jambalaya
Servings: 6
Calories: 395 kcal
Ingredients
  • 1 large onion finely chopped
  • 1 large green bell pepper chopped
  • 2 celery ribs thinly sliced (with leaves)
  • 16 ounces kielbasa or 16 ounces andouille sausages sliced
  • 2 cups cooked cubed chicken optional
  • 1 28 oz can petite diced tomatoes, undrained
  • 1 cup uncooked converted rice
  • 1 cup chicken stock or 1 cup water
  • 2 teaspoons Cajun seasoning
  • 1 lb frozen tailless cooked large shrimp defrosted
  • snipped fresh parsley to garnish
  • hot sauce to serve
Instructions
  1. Place all the ingredients except the shrimp into the crock pot; stir well to combine.
  2. Cover and cook on LOW heat for 4-5 hours, until rice is done and vegetables are tender. (If you have an older model crockpot as I do, cook on HIGH for same amount of time).
  3. Stir in the shrimp, cover, and cook for 20-30 minutes until heated through.
  4. Garnish with snipped parsley and serve with hot sauce at the table.

 

Enjoy!

Up Next: 

Crock Pot Italian Wedding Soup

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Recipe based on one by BecR
Photo by BecR

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