Luna Le'Anne

09/05/2025

09/05/2025

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09/05/2025

Cheesesteak-Stuffed Garlic Bread Loaf

Ingredients:
For the Cheesesteak
- 1 Tbsp olive oil, divided
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- 2 tsp minced garlic
- 16 oz shaved steak or thinly sliced ribeye steak
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp smoked paprika

For the Garlic Bread
- 1 loaf French bread
- 3 Tbsp unsalted butter, melted
- 1 tsp minced garlic
- ¼ cup grated Parmesan cheese
- 1 tsp Italian seasonings
- 8 slices provolone cheese
- 1 cup mozzarella cheese, shredded
- ¼ cup chopped Italian parsley

Directions:
For the Cheesesteak
1. In a large sauté pan over medium heat, add ½ Tbsp of oil. Sauté sliced onions, peppers, and garlic for 8-10 minutes until softened. Transfer to a large bowl.
2. Add the remaining ½ Tbsp of oil to the pan over high heat. Spread shaved steak in an even layer, sprinkle with salt and pepper, and cook for 3-4 minutes. Flip and cook until fully done.
3. Transfer the cooked steak to the bowl with vegetables. Add oregano and smoked paprika, mix well.

For the Garlic Bread
1. Preheat the oven to 400°F.
2. Slice the French bread in half lengthwise and place both halves cut-side up on a parchment-lined baking sheet.
3. In a small bowl, combine melted butter, garlic, Parmesan cheese, and Italian seasonings. Brush this mixture over the tops of both bread halves.
4. Line each half with 4 slices of provolone cheese. Divide the steak mixture between the halves and sprinkle shredded mozzarella on top.
5. Bake for 10-12 minutes until the cheese melts completely.
6. Garnish with chopped parsley before serving.

Notes:
For a spicier kick, add some sliced jalapeños on top before baking.

Recipe Stats:
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories per Serving: 450
Servings: 6

Disclaimer: Not all images are my personal photography, and apparently some of them are AI-generated. However, all the recipes shared are tested and delicious. Thank you for your understanding and happy cooking!

09/05/2025

Cheddar Bay Biscuits

Ingredients:
- 4 cups baking mix (such as Bisquick or Jiffy)
- 1 1/3 cups water
- 3 ounces Cheddar cheese, shredded
- 1/2 cup melted butter
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon onion powder
- 1/8 teaspoon dried parsley

Directions:
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a large bowl, mix the baking mix, water, and shredded Cheddar cheese until a dough forms. Use a small scoop to place portions of dough onto the prepared baking sheet.

3. Bake in the preheated oven until the biscuits turn golden brown, about 10 to 12 minutes.

4. While the biscuits are baking, combine the melted butter, garlic powder, salt, onion powder, and dried parsley in a small bowl.

5. Once the biscuits are done, brush the garlic butter mixture over the hot biscuits.

Notes:
For extra flavor, sprinkle some extra shredded Cheddar cheese on top of the biscuits before baking.

Recipe Stats:
Prep Time: 10 minutes
Cooking Time: 10-12 minutes
Total Time: 20-22 minutes
Calories per Serving: 180
Servings: 20

Disclaimer: Not all images are my personal photography, and apparently some of them are AI-generated. However, all the recipes shared are tested and delicious. Thank you for your understanding and happy cooking!"

09/05/2025

Longhorn Steakhouse’s Parmesan Crusted Chicken

Ingredients:
- 4 skinless, boneless chicken breasts
- Salt and pepper, to taste
- 3 tablespoons vegetable oil

Marinade:
- 1/3 cup olive oil
- 1/3 cup ranch dressing
- 2 tablespoons Worcestershire sauce
- 1 teaspoon distilled white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon pepper

Parmesan Crust:
- 1/2 cup Parmesan cheese, chopped
- 1/2 cup Provolone cheese, chopped
- 6 tablespoons Buttermilk Ranch salad dressing (regular Ranch works too)
- 4 tablespoons melted butter
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder

Directions:

1. Whisk all marinade ingredients together until well combined. Place the chicken in a gallon freezer bag, remove air, and seal. Pound the chicken to about 1/2 inch thick using a meat tenderizer. Sprinkle with salt and pepper.

2. Place the chicken in a new freezer bag, add the marinade, seal, and refrigerate for at least 30 minutes or overnight.

3. Heat 2-3 tablespoons of vegetable oil in a skillet over medium-high heat. Sear the chicken on each side for 4-5 minutes until golden brown. Transfer to a clean skillet or baking sheet, tent with foil, and keep warm.

4. Preheat the oven to a low broil (450°F). Combine Parmesan, Provolone, and Ranch dressing. Microwave in 15-second increments until melted. Spread over the chicken.

5. Combine melted butter, garlic powder, and panko breadcrumbs. Spoon over the cheese. Broil for 3-4 minutes until slightly browned. Watch closely.

6. Serve with mashed potatoes and enjoy!

Notes:
For baking or grilling methods, refer to the recipe notes.

Recipe Stats:
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Calories per Serving: 380
Servings: 4

Disclaimer: Not all images are my personal photography, and apparently some of them are AI-generated. However, all the recipes shared are tested and delicious. Thank you for your understanding and happy cooking!"

09/05/2025

Healthy Chinese Ground Beef & Cabbage Stir Fry

Ingredients:
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp sriracha
- 1/2 tbsp brown sugar
- 1/2 head green cabbage
- 2 carrots
- 3 green onions
- 1/2 tbsp neutral cooking oil
- 1/2 lb lean ground beef
- 2 cloves garlic
- 1 tbsp fresh grated ginger
- Pinch of salt and pepper
- Optional garnishes: 1 tbsp sesame seeds, 1 tbsp sriracha

Directions:
1. In a small bowl, mix soy sauce, toasted sesame oil, sriracha, and brown sugar to make the stir fry sauce. Set aside.
2. Shred the cabbage, carrots, and slice the green onions. Mince the garlic and grate the ginger.
3. Heat a large skillet over medium heat. Add cooking oil, ground beef, garlic, ginger, salt, and pepper. Cook until the beef is browned (about 5 minutes).
4. Add the cabbage and carrots to the skillet. Stir and cook until the cabbage is slightly wilted.
5. Stir in the prepared sauce and green onions. Top with sesame seeds and a drizzle of sriracha before serving.

Notes:
For a vegetarian option, substitute the beef with tofu or your favorite meat alternative.

Recipe Stats:
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Calories per Serving: 280
Servings: 4

Disclaimer: Not all images are my personal photography, and apparently some of them are AI-generated. However, all the recipes shared are tested and delicious. Thank you for your understanding and happy cooking!"

09/05/2025

Slow Cooker Beef Stew

Ingredients:

- 2 ½ pounds stew meat
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup flour
- 3-6 tablespoons olive oil
- 3 tablespoons cold butter, divided
- 2 cups yellow onions, diced
- 4 cloves garlic, minced
- 1 cup cabernet sauvignon or merlot
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire Sauce
- 3 tablespoons tomato paste
- 5 medium carrots, cut into 1-inch chunks
- 1 lb. baby Yukon gold potatoes, halved or quartered
- 2 bay leaves
- 1 sprig rosemary
- 1 cup frozen peas
- ¼ cup Cold Water + 3 tablespoons Corn Starch (Optional)
- 2-3 drops Gravy Master (Optional)

Directions:

1. Cut the stew meat into 1-inch cubes, removing any large pieces of fat. It's okay if there is marbled fat in the meat.

2. Season the beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.

3. In a large skillet over medium-high heat, heat 3 tablespoons of olive oil. Brown the meat in batches for about 45 seconds on each side. Add more oil if needed. Transfer the browned meat to the slow cooker.

4. Reduce the heat to medium, melt 1 tablespoon of butter, and sauté the onions for 5 minutes. Add garlic and cook for an additional minute. Deglaze the pan with a splash of wine, scraping up any brown bits. Transfer this mixture to the slow cooker.

5. Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter to the slow cooker.

6. Cook on low for 7 ½ to 8 hours or on high for 3 ½ to 4 hours, until the vegetables are tender and the potatoes are cooked through.

7. Add the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem.

8. Optional: To thicken the stew, combine ¼ cup of cold water with 3 tablespoons of cornstarch. Slowly add this mixture to the stew, stirring until thickened.

9. Turn off the heat and swirl in 2 tablespoons of cold butter for a smooth finish. This technique is called “Monter au Beurre”.

Notes:

For a richer color, you can add 2-3 drops of Gravy Master.

Recipe Stats:
Prep Time: 20 minutes
Cooking Time: 4 hours on high or 8 hours on low
Total Time: 4 hours 20 minutes or 8 hours 20 minutes
Calories per Serving: 450
Servings: 8

Disclaimer: Not all images are my personal photography, and apparently some of them are AI-generated. However, all the recipes shared are tested and delicious. Thank you for your understanding and happy cooking!"

09/05/2025

Hawaiian Chicken Sheet Pan Dinner

Ingredients:
- 1-1.5 lbs chicken breast or boneless skinless chicken thighs, cut into cubes
- 1 red bell pepper
- 1 orange bell pepper
- 1/2 red onion, cut into chunks
- 1 cup pineapple chunks
- 1/2 cup Primal Kitchen Foods Hawaiian BBQ Sauce + more for drizzling
- 1 tbsp avocado oil
- 1/4 tsp salt
- Juice of 1 lime
- Cilantro and white sesame seeds for garnish

Directions:

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper and spray it with avocado oil.

2. Season the chicken breast with salt, pepper, and avocado oil in a mixing bowl.

3. Add diced bell peppers, red onion, and Hawaiian BBQ sauce to the chicken. Use your hands to coat everything thoroughly.

4. Bake in the oven for 20 minutes. Then, remove the sheet pan and add pineapple chunks before returning it to the oven for an additional 10-20 minutes or until the chicken reaches an internal temperature of 165°F.

5. Once cooked, take the sheet pan out of the oven and squeeze lime juice over it. Garnish with cilantro and sesame seeds.

6. Serve with cauliflower rice for a lower carb, paleo/Whole30 option, or with white rice for a gluten-free meal.

Notes:
For a sweeter touch, you can drizzle more Hawaiian BBQ sauce over the dish before serving.

Recipe Stats:
Prep Time: 10 minutes
Cooking Time: 30-40 minutes
Total Time: 40-50 minutes
Calories per Serving: 250
Servings: 4

Disclaimer: Not all images are my personal photography, and apparently some of them are AI-generated. However, all the recipes shared are tested and delicious. Thank you for your understanding and happy cooking!

09/05/2025

Easy Hobo Casserole

Ingredients:

- 1 pound lean ground beef
- 1 cup diced onions
- 3/4 tsp kosher salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 cup beef broth
- 4 medium carrots, peeled and cut into chunks (or baby carrots)
- 1 pound Russet potatoes, peeled and cut into 1-inch cubes
- 1 (10.5 oz) can cream of mushroom soup

Directions:

Instant Pot Instructions:

1. Set the Instant Pot to saute mode. Once it reads HOT, add the beef and onions. Cook for about 5 minutes until browned. If there's excess grease, drain it. Add salt, pepper, onion powder, garlic powder, and chili powder.

2. Pour in the beef broth, deglazing the pot. Turn off the Instant Pot.

3. Add carrots, potatoes, and cream of mushroom soup without stirring.

4. Close the lid, ensuring the valve is set to sealing. Cook on manual/pressure cook for 3 minutes. Quick release the pressure when done.

5. Stir, adjust seasoning with salt and pepper. Serve hot.

Slow Cooker Instructions:

1. Brown the beef and onions in a pan over medium-high heat for about 5 minutes. Drain excess grease. Add salt, pepper, onion powder, garlic powder, and chili powder. Transfer to the slow cooker.

2. Mix in the beef broth, carrots, potatoes, and cream of mushroom soup.

3. Cover and cook on low for 4-6 hours.

4. Stir well, season with salt and pepper to taste. Serve and savor!

Notes:

For added depth of flavor, consider browning the beef and onions before adding them to the Instant Pot or slow cooker.

Recipe Stats:

Prep Time: 10 minutes
Cooking Time (Instant Pot): 3 minutes (+ time to come to pressure)
Cooking Time (Slow Cooker): 4-6 hours
Total Time (Instant Pot): 20 minutes
Total Time (Slow Cooker): 4-6 hours 10 minutes
Calories per Serving: 320
Servings: 4

Disclaimer: Not all images are my personal photography, and apparently some of them are AI-generated. However, all the recipes shared are tested and delicious. Thank you for your understanding and happy cooking!

09/05/2025

French Onion Beef & Cheese Sloppy Joes

Ingredients:
- 2 pounds lean ground beef
- 1 large onion, thinly sliced
- 1/2 cup quick-cooking oatmeal
- 1 1/3 cups beef broth
- 1 ounce beefy onion soup mix
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 6 slices provolone cheese
- Buns

Directions:
1. Cook the ground beef and sliced onion in a large skillet over medium heat until the beef is fully cooked. Drain excess grease and transfer the mixture to the slow cooker.
2. Add oatmeal, beef broth, beefy onion soup mix, Worcestershire sauce, garlic powder, and black pepper to the slow cooker. Stir well.
3. Cover and cook on low for 3-4 hours.
4. Just before serving, place provolone cheese slices on top of the beef mixture in the slow cooker. Cover and let the cheese melt for about 5 minutes.
5. Serve the French onion beef on brioche buns or slider buns.

Notes:
For added flavor, you can toast the buns lightly before assembling the sliders.

Recipe Stats:
Prep Time: 15 minutes
Cooking Time: 4 hours
Total Time: 4 hours 15 minutes
Calories per Serving: 450
Servings: 6

Disclaimer: Not all images are my personal photography, and apparently some of them are AI-generated. However, all the recipes shared are tested and delicious. Thank you for your understanding and happy cooking!

09/05/2025

Cheesy Garlic Chicken Wraps

Ingredients:
- 2 bulbs Garlic
- 1 tablespoon Olive oil
- Salt & pepper
- 3 tablespoons Butter
- 1.5 cups Heavy cream
- 1 teaspoon Chicken powder
- Thyme & parsley (optional)
- Salt & pepper
- 2 cups Shredded rotisserie chicken
- 3 large Flour tortillas
- 1 cup Shredded cheddar & mozzarella cheese

Directions:
1. Preheat your oven to 350°F (175°C). Slice the top off the garlic bulbs, drizzle with olive oil, sprinkle with salt and pepper. Roast in a mini cocotte or wrapped in foil for about 30 minutes until tender and golden. Let it cool.
2. Squeeze out the roasted garlic cloves and mash them. Melt the butter in a pan, add the garlic, heavy cream, chicken powder, and herbs if using. Simmer for 4-5 minutes until slightly thickened.
3. Season with salt and pepper, then add the shredded chicken. Stir until the chicken is coated and heated through.
4. Lay a tortilla flat, spoon the creamy garlic chicken in the center, and top with shredded cheese.
5. Roll up the tortilla tightly from the bottom to form a wrap, ensuring everything is snug inside.
6. Heat olive oil in a skillet over medium heat. Place the wrap seam-side down and cook for 2-3 minutes per side until golden, crispy, and cheese is melted.
7. Remove from the skillet, slice if desired, and serve hot.

Notes:
For added flavor, you can sprinkle some fresh herbs or a dash of hot sauce before rolling up the wrap.

Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Calories per Serving: 580
Servings: 3

Disclaimer: Not all images are my personal photography, and apparently some of them are AI-generated. However, all the recipes shared are tested and delicious. Thank you for your understanding and happy cooking!