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Trend Top 10, Los Angeles, CA (2025)

07/29/2025

Pesto Pizza with Fresh Mozzarella and Tomatoes

Ingredients

Pizza Dough:

2 cups all-purpose flour
1/2 cup warm water
1 packet (7g) instant yeast
2 tablespoons olive oil
1/2 teaspoon salt

Toppings:

1/2 cup basil pesto (homemade or store-bought)
8 oz fresh mozzarella, sliced
1 cup sliced tomatoes
1 tablespoon olive oil
Fresh basil leaves for garnish

Instructions
Prepare the Dough: In a large bowl, combine the warm water and yeast. Let it sit for 5 minutes until it becomes foamy. Add the flour, olive oil, and salt. Mix until a dough forms. Knead for about 5 minutes until smooth. Cover and let rise for 1 hour.
Preheat Oven: Preheat your oven to 475°F (250°C) and place a baking sheet or pizza stone in the oven to heat.
Stretch the Dough: Roll out or stretch the dough by hand into a thin circle. Place it on a piece of parchment paper. (I recommend putting the raw dough into the oven for 5 minutes, without the toppings).
Add the Toppings: Spread the pesto evenly over the dough. Top with fresh mozzarella slices and tomatoes.
Bake the Pizza: Transfer the pizza (with parchment paper) onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes (or for 6 minutes if, the dough is pre baked) or until the crust is golden and the cheese is melted.
Garnish and Serve: Remove the pizza from the oven, garnish with fresh basil leaves, and drizzle with a little olive oil before serving.

07/29/2025

Pappardelle al Cinghiale (Wild Boar Ragu) 🍷🍝
Rustic, rich Tuscan ragu slow-simmered with red wine and herbs.
📝 Ingredients
Wild boar meat (cubed): 500 g (1 lb)
Pappardelle: 400 g (14 oz)
Red wine: 1 cup (240 ml)
Onion: 1, chopped
Carrot: 1, chopped
Celery: 1 stalk, chopped
Tomato puree: 1 cup (240 ml)
Olive oil: 2 tbsp
Bay leaf: 1
Rosemary: 1 sprig
Salt & pepper: to taste
👩‍🍳 Instructions
1️⃣ 🍳 Brown boar meat in olive oil. Set aside.
2️⃣ 🧅 Sauté onion, carrot, and celery until soft.
3️⃣ 🍷 Deglaze with red wine.
4️⃣ 🍅 Add tomato puree, herbs, and return meat. Simmer 1.5–2 hours.
5️⃣ 🍝 Cook pasta, combine with sauce. Serve with grated cheese.

07/26/2025

Easy Loaded Baked Potato with Steak, Shrimp, Broccoli, and Cheese Sauce

Ingredients:

2 large russet potatoes

1/2 lb steak, cut into cubes

1/2 lb shrimp, peeled and deveined

1 cup broccoli florets

1 cup shredded cheddar cheese

1/2 cup heavy cream

2 tbsp butter

1 tsp paprika

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp salt

1 tbsp olive oil

1 tbsp chopped parsley (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C). Scrub potatoes, pierce with a fork, and bake for 1 hour or until tender.

2. Steam the broccoli for 5 minutes until slightly tender.

3. Heat a skillet with olive oil over medium-high heat. Season steak cubes with salt, pepper, and garlic powder, then sear for 2-3 minutes per side. Remove from heat.

4. In the same skillet, cook shrimp with paprika and butter for 2-3 minutes per side until opaque.

5. In a small saucepan, heat heavy cream and stir in shredded cheese until smooth.

6. Slice open the baked potatoes, fluff the insides with a fork, and layer with broccoli, steak, and shrimp.

7. Drizzle with cheese sauce and sprinkle with chopped parsley.

8. Serve hot and enjoy!

07/14/2025

Soul southern Creole Gumbo
Ingredients
½ cup vegetable oil
½ cup all-purpose flour
1 large onion, diced
1 bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
1 lb andouille sausage, sliced
1 lb boneless chicken thighs, cooked and shredded
1 lb shrimp, peeled and deveined
6 cups chicken broth
1 (14.5 oz) can diced tomatoes (optional)
2 teaspoons Creole seasoning
1 teaspoon smoked paprika
½ teaspoon dried thyme
2 bay leaves
Salt and black pepper to taste
Chopped fresh parsley for garnish
Cooked white rice (for serving)
Instructions
1. In a large pot or Dutch oven, heat oil over medium heat. Whisk in flour and cook, stirring constantly, for 15–20 minutes or until deep brown (making a dark roux).
2. Add onion, bell pepper, and celery. Sauté for 5 minutes.
3. Stir in garlic and cook for 1 minute.
4. Add sausage and cook until slightly browned.
5. Pour in chicken broth and diced tomatoes (if using). Add shredded chicken, Creole seasoning, paprika, thyme, bay leaves, salt, and pepper.
6. Bring to a simmer and cook uncovered for 30 minutes, stirring occasionally.
7. Add shrimp and simmer for 5–7 minutes until shrimp are cooked through.
8. Remove bay leaves.
9. Serve hot over white rice and garnish with fresh parsley.

07/14/2025

Golden Garlic Parmesan Chicken with Creamy Cajun Butter Rice
Ingredients
For the Chicken:
4 boneless, skinless chicken thighs or breasts
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon Italian seasoning
1 cup grated Parmesan cheese
½ cup panko breadcrumbs
1 large egg, beaten
2 tablespoons olive oil
1 tablespoon butter
Fresh parsley, chopped (for garnish)
For the Creamy Cajun Butter Rice:
1 cup long grain rice
2 cups chicken broth
2 tablespoons butter
½ cup heavy cream
1 teaspoon Cajun seasoning
¼ teaspoon garlic powder
Salt and pepper to taste
Instructions
1. Prepare the Chicken:
Pat the chicken dry and season both sides with salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning.
In a shallow bowl, combine Parmesan cheese and panko breadcrumbs.
Dip chicken into the beaten egg, then press into the Parmesan-panko mixture until fully coated.
2. Cook the Chicken:
Heat olive oil and butter in a skillet over medium heat.
Add chicken and cook for 4–5 minutes per side, or until golden and cooked through (internal temp 165°F/74°C).
Transfer to a plate and let rest.
3. Make the Rice:
In a saucepan, melt butter over medium heat.
Add rice and stir to toast lightly for 1–2 minutes.
Pour in chicken broth, Cajun seasoning, garlic powder, salt, and pepper. Bring to a boil.
Cover, reduce heat to low, and simmer for 15–18 minutes until rice is tender.
Stir in heavy cream and let cook uncovered for 2–3 more minutes until creamy.
4. Serve:
Slice the cooked chicken into strips.
Plate the rice and top or serve alongside with chicken.
Garnish with chopped parsley and serve hot.

07/14/2025

Crispy Chicken Tacos are loaded with shredded chicken made in the Slow Cooker. With salsa, cream cheese, cilantro, and shredded cheese wrapped inside a pan-fried corn tortilla.

Ingredients

1 ½ pounds chicken breast
3 tablespoons taco seasoning or 1 store bought pkg
16 ounce jar of chunky salsa
3 ounces cream cheese
¼ cup chopped cilantro
12 corn tortillas
3 cups shredded cheese
Cooking oil

Instructions

Place the chicken breast, taco seasoning salsa in a slow cooker and cook on low 4-5 hours or high 2-3 hours.
Shred the chicken with a fork and add in the cream cheese and cilantro.
Mix until combined and creamy.
Heat a couple tablespoons of oil in a skillet on medium high heat, add in the corn tortilla. Let them crisp up then flip them. Adding a little more oil as needed.
Add a couple tablespoons of shredded cheese a couple tablespoons shredded chicken and fold the tortilla over and cook another 30 seconds or until crispy. Flip and fry the other side until desired crispiness.
Remove to a paper towel or place in the oven heated on 200 to keep warm and repeat until finished
Serve with your favorite toppings!

07/14/2025

Chicken Marsala 🍗🍄🍷
Tender chicken cutlets simmered in a rich Marsala wine and mushroom sauce—pure Italian-American comfort.
Ingredients
4 chicken breasts, pounded thin
½ cup flour | 60 g
3 tbsp olive oil | 45 ml
2 tbsp butter | 30 g
2 cups sliced mushrooms | 150 g
¾ cup Marsala wine | 180 ml
½ cup chicken broth | 120 ml
Salt & pepper
Fresh parsley (optional)

Instructions
1️⃣ Prep chicken – 🍗 Lightly dredge chicken in flour, season with salt and pepper.
2️⃣ Sear – 🔥 Cook in olive oil until golden and just cooked. Remove.
3️⃣ Cook mushrooms – 🍄 In same pan, add butter + mushrooms. Sauté until browned.
4️⃣ Deglaze – 🍷 Pour in Marsala and broth. Simmer until reduced slightly.
5️⃣ Return chicken – 🔁 Add chicken back and simmer 5–8 min until sauce thickens.
6️⃣ Serve – 🌿 Garnish with parsley. Serve with pasta or potatoes.

07/14/2025

Risotto ai Frutti di Mare – Italian Seafood Risotto Recipe

Ingredients
1 cup Arborio rice
1/2 cup dry white wine
4 cups seafood stock
1 lb mussels, cleaned
1 lb clams, cleaned
1/2 lb shrimp, deveined
1 tbsp extra-virgin olive oil
1 small onion, minced
2 cloves garlic, minced
Fresh parsley, for garnish
Salt and pepper, to taste

Instructions
Prepare the Seafood Stock: Combine chopped tomato, onion, carrot, celery, and shrimp shells in a large pot. Cover with water and simmer for 30 minutes. Strain and keep warm.
Cook the Seafood: Steam mussels and clams until open. Sauté shrimp in a skillet until pink. Set aside.
Sauté the Aromatics: In a skillet, heat olive oil and sauté garlic and onion.
Toast the Rice: Add Arborio rice and toast for 2 minutes.
Add Wine: Pour in white wine, stirring until absorbed.
Cook with Stock: Gradually add stock, stirring continuously until rice is creamy.
Incorporate Seafood: Gently fold in cooked seafood.
Serve: Garnish with parsley and serve hot.

07/14/2025

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Napoli Pizza 🍕🧄🧀
Classic Neapolitan-style pizza with thin crust, tomato, mozzarella, basil & love—straight from Naples!
Ingredients
For the dough:
3 cups all-purpose or '00' flour | 375 g
1 tsp salt
1 tsp sugar
1 packet dry yeast | 7 g
1 cup warm water | 240 ml
1 tbsp olive oil | 15 ml
For the topping:
¾ cup crushed San Marzano tomatoes | 180 ml
1½ cups mozzarella (preferably fior di latte) | 150 g
Fresh basil leaves
Olive oil & salt to taste
Instructions
1️⃣ Make dough – 🥣 Combine water, sugar, and yeast. Add flour, salt, and oil. Knead into a soft dough. Let rise for 1.5–2 hours.
2️⃣ Preheat oven – 🔥 Heat oven to 500 °F / 260 °C (or as hot as possible). Use a pizza stone if available.
3️⃣ Shape – 🍕 Divide dough, stretch into thin rounds (~10 in / 25 cm).
4️⃣ Top – 🍅 Spread crushed tomatoes, add mozzarella, basil, and a drizzle of oil.
5️⃣ Bake – 🔥 Bake 6–8 min until edges are blistered and cheese is bubbling. Serve hot!

07/14/2025

Crostata di Marmellata – Italian Jam Tart Recipe

Ingredients
For the Dough:

2 cups all-purpose flour
3/4 cup cold unsalted butter, cubed
1/3 cup granulated white sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
Zest of 1 lemon
Pinch of salt

For the Filling:

1 3/4 cup apricot jam (or your favorite jam)
Powdered sugar for dusting (optional)

Instructions
Make the dough: In a stand mixer, combine the flour, butter, sugar, and lemon zest. Add the egg, egg yolk, and vanilla, mixing until the dough forms. Wrap in plastic and chill for 30 minutes.
Prepare the tart: Preheat the oven to 350°F (177°C). Roll out two-thirds of the dough and press it into a 9-inch tart pan. Spread the jam evenly over the dough.
Make the lattice: Roll out the remaining dough, cut into strips, and create a lattice pattern over the jam.
Bake: Bake the crostata for 32-34 minutes until the crust is golden and the jam is bubbling. Cool completely before serving.
Serve: Dust with powdered sugar and enjoy!

07/14/2025

Mushroom Risotto 🍄🧈🧅
Creamy, rich risotto packed with earthy mushrooms and Parmesan—comfort in a bowl.
Ingredients
1 ½ cups Arborio rice | 300 g
2 tbsp olive oil | 30 ml
1 tbsp butter | 15 g
1 small onion, minced
2 cups sliced mushrooms (cremini or mixed) | 200 g
½ cup white wine | 120 ml
4 cups hot vegetable or chicken broth | 1 liter
½ cup grated Parmesan | 50 g
Salt, pepper, chopped parsley
Instructions
1️⃣ Sauté base – 🧅 In a pan, cook onion in olive oil until soft. Add mushrooms and sauté 5 min.
2️⃣ Toast rice – 🍚 Stir in rice and toast for 1–2 min.
3️⃣ Deglaze – 🍷 Add wine and stir until absorbed.
4️⃣ Cook risotto – 🔄 Add broth gradually, stirring often, until rice is al dente (about 18–20 min).
5️⃣ Finish – 🧈 Stir in butter, Parmesan, salt & pepper. Garnish with parsley.

07/14/2025

The Best Chicken Alfredo Recipe
Ingredients
2 boneless, skinless chicken breasts
12 oz fettuccine pasta
2 tablespoons olive oil
2 cloves garlic, minced
1 cup heavy whipping cream
4 tablespoons unsalted butter
1 cup freshly grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Prepare the Chicken:
While the pasta cooks, season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
Make the Alfredo Sauce:
In the same skillet, add butter and minced garlic. Sauté for about 1 minute, or until fragrant. Pour in the heavy whipping cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce starts to thicken.
Add Parmesan Cheese:
Gradually stir in the Parmesan cheese, whisking continuously until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
Combine Pasta and Sauce:
Add the cooked fettuccine to the skillet and toss to coat in the Alfredo sauce. If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency.
Serve:
Slice the cooked chicken breasts and place them on top of the pasta. Garnish with fresh parsley and extra Parmesan cheese. Serve hot.

07/13/2025

OVEN FRIED POTATOES & ONIONS - DON'T LOSE THIS !! 😋😋
Ingredients
2 pounds potatoes, sliced into 1/2-inch-thick pieces
1 onion, halved and each half cut into quarters
½ cup canola oil
½ cup olive oil
4 cloves garlic, chopped
1 envelope onion soup mix
1 tablespoon chopped fresh rosemary, or more to taste
1 tablespoon freshly ground black pepper
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper; stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

07/13/2025

Creamy Chicken Pasta is a dinner the whole family will love, pasta in a creamy garlic sauce with tender chicken can be on the table in 30 minutes.

Ingredients

8 ounces Rotini pasta
1/3 cup All purpose flour + 1 1/2 tablespoons divided
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper optional
1 lb boneless skinless chicken breast
2 tablespoons olive oil
2 tablespoons butter
1 cup onion, diced
5-6 garlic cloves, minced
1 1/3 cup low sodium chicken stock
1 cup heavy cream
1 teaspoon Italian seasoning
2/3 cup parmesan cheese
Fresh chopped parsley

Instructions

Cook pasta al dente according to the pkg directions
Place the chicken on a cutting board and slice the chicken breast in half lengthwise until you have 2 halves.
Place a piece of plastic wrap on top and using a mallet or rolling pin pound out the chicken until 1/2 inches thick.
In a shallow bowl or plate add the 1/3 cup flour, salt, pepper, garlic powder, paprika and cayenne and mix until combined.
Dredge the chicken breast into the flour mixture until well coated and place on a plate or cutting board, repeat until all the chicken is done.
Heat a large skillet on medium-high heat and add the olive oil. Place the chicken breast into the skillet and cook for 3-4 minutes. Flip the chicken and cook another 3-4 minutes or until the internal temperature reaches 164 degrees. Remove to a plate to rest.
Add the butter to the skillet and let melt a bit then add in the diced onions cook for 2-3 minutes until soft then add in the minced garlic and cook another 30 seconds.
Whisk in 1 1/2 tablespoons of all-purpose flour and cook for another minute.
Whisk in the chicken stock and Italian seasoning until smooth.
Add in the heavy cream and let simmer for 2-3 minutes until thickened.
Turn off the heat and whisk in the parmesan cheese until melted.
Fold in the cooked pasta until well coated and add more salt and pepper if needed. Slice the rested chicken breasts and place on top of the pasta. Garnish with fresh chopped parsley.

07/13/2025

Tuscan Grilled Chicken Pasta combines juicy grilled chicken with perfectly cooked penne, fresh spinach, sun dried tomatoes, and a creamy, rich, garlic Parmesan sauce. It’s hearty, colorful, and packed with Italian-inspired flavors.

Ingredients
8 ounces dried Penne pasta 2 1/2 cups
2 boneless skinless chicken breasts or 6 tenders
4 tablespoon olive oil divided
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
3 cups fresh spinach
2 tablespoon butter
1/2 cup diced onion
6 garlic cloves minced
2 cups half and half
2 teaspoons Italian seasoning
1 1/2 cups Parmesan cheese shredded
1 cup sun dried tomatoes see notes
Italian Parsley or Basil for garnish

Instructions

Cook pasta to al dente according to the pkg directions, drain and set aside.
Heat a grill on medium-high heat. Rub 2 tablespoons olive oil over chicken and season with garlic powder, salt and pepper. Grill for 5-6 minutes on each side for breasts and 3-5 minutes each side for tenders. Let rest 10 minutes then slice.
Heat a large skillet on medium heat and add 2 tablespoons of olive oil. Add spinach and cook 3-4 minutes until wilted. remove and set aside.
In the same skillet add butter and onions and saute for 2-3 minutes or until softened.
Add garlic and cook another minute
Add in half and half and bring just to a simmer but don't boil.
Reduce heat to low, and add in Italian seasoning, and parmesan cheese and whisk until melted.
Add in cooked pasta, chicken, sun dried tomatoes, and spinach. Mix until combined.
Add more salt and pepper to taste and garnish with Italian Parsley or basil.

07/13/2025

Authentic Ricotta Ravioli Recipe

Ingredients
2 cups all-purpose flour
2 large eggs
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 tsp lemon zest
A pinch of nutmeg
Salt, to taste
Instructions
Make the Dough: Place flour, eggs, and salt on a work surface, mix, and knead for 10 minutes until smooth. Rest for 30 minutes.
Prepare Filling: In a bowl, mix ricotta, Parmesan, lemon zest, nutmeg, and salt.
Roll and Fill: Roll dough into thin sheets, place filling on one sheet, cover with another, seal, and cut.
Cook: Boil ravioli for 2-3 minutes until they float.

07/13/2025

Traditional Minestrone Soup Recipe (Italian Vegetable Soup)
Ingredients
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
2 tbsp olive oil
1 can (14 oz) diced tomatoes
4 cups (1 liter) vegetable broth
1 bay leaf
1 tsp dried oregano
1 tsp thyme
1 can (14 oz) cannellini beans, drained and rinsed
1 cup green beans, chopped
1/2 cup small pasta (like ditalini or macaroni)
Salt and pepper, to taste
Fresh parsley or basil, for garnish
Grated Parmigiano Reggiano (optional)
Instructions
Heat olive oil in a large pot. Cook onion, carrots, and celery until softened. Stir in garlic.
Stir in diced tomatoes and cook for 2-3 minutes.
Add vegetable broth, bay leaf, oregano, and thyme. Simmer for 10 minutes.
Stir in cannellini beans and green beans. Simmer for another 10 minutes.
Add pasta and cook until al dente. Season with salt and pepper.
Garnish with parsley or basil and grated Parmigiano Reggiano.

07/13/2025

The Best Italian Torrone Recipe (Soft White Nougat with Nuts)

Ingredients
1 cup (340g) honey
1 cup (200g) sugar
1/4 cup (60ml) water
2 egg whites
1 cup (100g) toasted almonds
1 cup (100g) toasted pistachios or mixed nuts
1 tsp vanilla extract or citrus zest
Instructions
Toast the Nuts: Preheat oven to 350°F (175°C). Toast almonds or mixed nuts for 8-10 minutes.
Cook the Honey: Heat honey in a saucepan until it reaches 250°F (120°C).
Prepare the Sugar Syrup: Combine sugar and water in a saucepan. Heat to 300°F (150°C).
Whip Egg Whites: Beat egg whites to soft peaks, then slowly add the hot honey.
Mix: Add the sugar syrup, then fold in toasted nuts and vanilla extract or zest.
Shape: Pour into a parchment paper lined dish, and press evenly. Let set for 4 hours.
Slice: Cut into pieces and serve or store.

07/13/2025

Ciabatta 🥖💨🌾
Rustic, airy Italian bread with a crispy crust and chewy center—perfect for sandwiches or dipping.
Ingredients
4 cups bread flour | 500 g
1 ½ tsp salt
¼ tsp instant yeast
2 cups lukewarm water | 475 ml
2 tbsp olive oil (for the bowl) | 30 ml
Instructions
1️⃣ Mix dough – 🥣 In a large bowl, combine flour, salt, and yeast. Stir in water until shaggy dough forms.
2️⃣ First rise – ⏳ Cover and let rise at room temp for 12–18 hours until bubbly.
3️⃣ Shape – 💪 Turn out onto a floured surface, gently stretch into a rectangle, and fold like a letter.
4️⃣ Second rise – 🧺 Let rest on parchment for 45–60 min.
5️⃣ Bake – 🔥 Bake at 450 °F / 230 °C for 25–30 min until golden with a hollow sound when tapped.

07/13/2025

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Fagiolini al Pomodoro 🫘🍅🧄
Tender green beans simmered in garlicky tomato sauce—a classic southern side.
Ingredients
1 lb green beans, trimmed | 450 g
2 tbsp olive oil | 30 ml
2 garlic cloves, minced
1 cup crushed tomatoes | 240 ml
Salt & pepper
Optional: chili flakes or fresh basil
Instructions
1️⃣ Sauté garlic – 🧄 Heat oil in a pan, cook garlic until fragrant.
2️⃣ Add tomatoes – 🍅 Stir in crushed tomatoes, season, and simmer for 5 min.
3️⃣ Cook beans – 🫘 Add green beans and a splash of water. Cover and cook 15–20 min until tender.
4️⃣ Finish – 🌿 Adjust seasoning and serve warm or room temp.

07/13/2025

Pasta e Ceci Recipe (Pasta with Chickpeas)
Ingredients
12 oz rigatoni pasta
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) crushed tomatoes
1 onion, finely chopped
1 carrot, diced
1 celery stalk, diced
3 garlic cloves, minced
1 sprig fresh rosemary
1 cup vegetable stock
3 tbsp olive oil
1 Parmesan rind (optional)
Salt and pepper, to taste
Freshly grated Parmesan, for serving
Instructions
Cook the Pasta: Boil salted water and cook rigatoni until al dente. Reserve ½ cup of pasta water, then drain the pasta.
Sauté the Vegetables: Heat olive oil in a sauté pan and cook onion, carrot, and celery until softened.
Add Garlic and Rosemary: Stir in garlic and rosemary, cooking until fragrant.
Simmer the Chickpeas and Tomatoes: Add chickpeas, tomatoes, and vegetable stock. Simmer with the Parmesan rind for 10 minutes.
Toss with Pasta: Add the cooked rigatoni to the sauce, toss, and season with salt and pepper. Serve with grated Parmesan.

07/12/2025

Perfect pizza recipe for your family.
Ingredients
For the Dough
- 2 teaspoons active dry yeast
- 1 1/2 cups warm water
- 3 1/2 to 4 cups all-purpose flour
- 2 tablespoons oil
- 2 teaspoons sugar
- 1 teaspoon salt
For the Sauce
- 1 can (15 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Toppings
- 2 cups shredded mozzarella cheese
-shredded chicken ( cooked)
- Your favorite toppings (pepperoni, bell peppers, mushrooms, onions, olives, etc.)
Instructions
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until it becomes frothy.
In a large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
Mix until a dough forms. If the dough is too sticky, add a little more flour.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
In a medium bowl, mix together the tomato sauce, tomato paste, oregano, garlic powder, onion po
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat as well.
Punch down the risen dough and divide it into two equal portions. Roll out each portion on a floured surface to your desired thickness.
Transfer the rolled-out dough to a pizza pan or a parchment-lined baking sheet.
Spread the pizza sauce evenly over the dough, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese, shredded chicken over the sauce, and add your favorite toppings.
If using a pizza stone, carefully transfer the pizza onto the preheated stone. Otherwise, place the pizza pan or baking sheet in the oven.
Bake for 15 minutes, or until the crust is golden and the cheese is bubbly and melted

07/12/2025

Pecan Cake
Ingredients:
1 cup unsalted butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 cup chopped pecans
1/2 cup chopped pecans for topping
1 cup powdered sugar
2 tablespoons milk
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the chopped pecans.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove it from the pan and cool completely on a wire rack.
10. In a small bowl, whisk together the powdered sugar and milk until smooth.
11. Drizzle the glaze over the cooled cake and sprinkle the remaining chopped pecans on top.
12. Serve and enjoy!

07/12/2025

Big Mac Casserole is pure comfort food made with juicy ground beef, special homemade Big Mac sauce, crisp lettuce, cheese, tangy dill pickles, tender onions, and warm tater tots.

Ingredients

Big Mac Sauce
1 cup mayonnaise
¼ cup ketchup
2 tablespoons sweet relish
1 teaspoon white vinegar
¼ teaspoon onion powder
For the Casserole
2 pounds ground beef
1 cup white onion diced
1 tablespoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 cup shredded cheddar cheese
12 slices American cheese
32 ounce bag of tater tots or discs
Iceburg lettuce shredded
dill pickles diced
White onion finely diced

Instructions

Preheat the oven to 350 degrees.
In a small bowl mix the sauce together until combined.
Heat an oven safe skillet on medium high heat and add your ground beef, and onions and cook until browned. Drain any extra fat.
Add in the garlic powder, salt and pepper.
Pour in the sauce and add the shredded cheese and mix until combined. (Transfer to a baking dish if you don’t have an oven safe skillet.)
Place a layer of American cheese on top of the filling. Finally add the tater tots on top in an even layer.
Bake uncovered for 40-45 minutes until the tater tots are crispy.
Top with shredded lettuce, diced pickles and onions if desired.

07/12/2025

Creamy and cheesy, this hot Jalapeño Corn Dip recipe is your new favorite party snack! You'll love the savory flavors and the slight sweetness from the corn paired with bold jalapeno heat.

Ingredients

4-5 cups of corn fresh or frozen
1 tablespoon olive oil
1 cup onion diced
1 cup red bell pepper diced
2-3 jalapenos diced
2 garlic cloves minced
1 teaspoon salt
1 (8 ounce) pkg cream cheese softened
1/2 cup mayonnaise
1/2 cup sour cream
1 (4 ounce) can diced green chiles
1 teaspoon smoked paprika
1/8 cup cilantro chopped
2 1/2 cups Colby Jack Cheese shredded
Tomatoes jalapenos, cilantro for garnish

Instructions

Preheat the oven to 400 degrees
Boil or grill corn on the cob, cool and slice the kernals off the cob using a sharp knife. If using frozen corn make sure to thaw it first and remove any extra liquid.
Heat the olive oil in a large skillet on medium high heat and add the onions, bell peppers and jalapenos and saute for 3-4 minutes to soften. Add in the corn and cook for 2-3 minute to get some char on the corn.
Add in the minced garlic and cook until fragrant about 1-2 minutes. Turn off the heat and set aside.
In a medium bowl add the softened cream cheese, mayonnaise, sour cream and using a hand mixer or wooden spoon mix until combined.
Fold in the corn mixture paprika, cilantro and 1 1/2 cups of the cheese and mix until combined.
Add the mixture into an 8x8 baking dish (or back into the skillet if its oven safe) and add the remaining shredded cheese on top.
Bake for 15 minutes or until hot and bubbly.
Garnish with diced tomatoes, jalapenos cilantro and serve with Fritos or tortilla chips.

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