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Recipes and Tasty, 940 Serrano Avenue, Los Angeles, CA (2026)

10/30/2025

Garlic Parmesan Cheeseburger Bombs

Ingredients:

1 lb ground beef
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup cooked turkey bacon, crumbled
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 can refrigerated biscuit dough (8 biscuits)
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted
Chopped fresh parsley (for garnish)
Directions:

Preheat the Oven:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the Filling:

In a large mixing bowl, combine:
Ground beef
Cream cheese
Shredded cheddar cheese
Crumbled turkey bacon
Garlic powder
Onion powder
Black pepper
Salt
Mix until well combined.
Assemble the Bombs:

Open the can of biscuit dough and separate the biscuits.
Flatten each biscuit into a round disc.
Place about 2 tablespoons of the beef mixture in the center of each disc.
Fold the edges over the filling and pinch to seal.
Bake:

Place the assembled bombs on the prepared baking sheet.
Brush the tops with melted butter and sprinkle with grated Parmesan cheese.
Bake in the preheated oven for 15-20 minutes or until golden brown.
Serve:

Garnish with chopped fresh parsley and serve warm. Enjoy!

10/30/2025

Meat Lovers Pizza Casserole

Ingredients:

12 oz pasta (penne or rotini)
1 lb ground beef
1/2 lb Italian sausage, crumbled
1/2 cup pepperoni slices
1/2 cup cooked turkey bacon, crumbled
2 cups marinara or pizza sauce
1 teaspoon Italian seasoning
2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1/2 teaspoon garlic powder (optional)
1/2 teaspoon onion powder (optional)
1 tablespoon olive oil
Directions:

Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little olive oil or nonstick spray.
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, cook the ground beef and crumbled Italian sausage until browned and cooked through. Drain any excess grease.
Stir in the marinara or pizza sauce, Italian seasoning, garlic powder, and onion powder (if using). Let simmer for about 3-5 minutes.
Add the cooked pasta to the meat sauce mixture and stir until evenly combined.
Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with half of the shredded mozzarella cheese and half of the pepperoni slices.
Add the remaining pasta mixture on top, then layer with the remaining mozzarella cheese, pepperoni slices, crumbled turkey bacon, and shredded Parmesan cheese.
Cover with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Remove from the oven and let the casserole sit for about 5 minutes before serving.
Serve warm and enjoy!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: ~450 per serving | Servings: 6

10/30/2025

Strawberry Dole Whip

Ingredients:

3 cups frozen strawberries (use solidly frozen for the best texture; if using fresh strawberries, wash, hull, and freeze them first)
½ cup full-fat coconut milk (for a creamy texture; light coconut milk can be used but may yield less creamy results)
2 tablespoons honey or maple syrup (optional, for added sweetness if strawberries are tart)
1 teaspoon fresh lemon juice (to brighten the flavor)
½ teaspoon vanilla extract (optional, for added depth of flavor)
Directions:

Blend the Ingredients:

Place the frozen strawberries, coconut milk, lemon juice, and honey (if using) into a blender or food processor.
Blend on high until the mixture comes together, scraping down the sides as needed. This may take a few minutes, especially if the strawberries are very frozen.
If the blender struggles, allow the strawberries to sit out for a couple of minutes or add a small splash of extra coconut milk. Be careful not to add too much, as the mixture could become too thin.
Taste and Adjust:

Taste the blended mixture. If it’s sweet enough, proceed to the next step. If it’s still tart, add another drizzle of honey or maple syrup, and blend again.
Freeze for Firmer Texture:

For a soft-serve consistency, serve immediately.
For a firmer texture that’s easier to scoop, transfer the mixture to a container and freeze for 30–60 minutes.
Serve and Enjoy:

Scoop the Dole Whip into bowls, cups, or cones.
Optional toppings include fresh strawberry slices or shredded coconut for an extra treat.

10/30/2025

Italian Sausage with Peppers and Onions

Ingredients:

1 lb Italian sausage links (mild, sweet, or spicy)
2 tablespoons olive oil
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 large yellow onion, sliced
2 cloves garlic, minced
½ cup tomato sauce (optional for a saucier dish)
Salt and pepper, to taste
Fresh basil or parsley for garnish (optional)
Directions:

Cook the Sausages:

Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the sausage links and cook until browned on all sides, about 7–10 minutes.
Remove the sausages from the skillet and set them aside.
Cook the Vegetables:

Add the remaining tablespoon of olive oil to the same skillet.
Add the sliced bell peppers, onions, and garlic.
Season with salt and pepper to taste, and sauté for 5–7 minutes, stirring occasionally, until the vegetables are tender-crisp.
Combine and Simmer:

Slice the browned sausages if desired, or leave them whole.
Return the sausages to the skillet with the peppers and onions.
If using, pour in the tomato sauce.
Cover and simmer over low heat for 10–15 minutes, until the sausages are fully cooked and the flavors meld.
Serve:

Garnish with fresh basil or parsley for a touch of freshness, if desired.
Serve hot on a hoagie roll, over rice, or on its own with a side of crusty bread.

10/30/2025

Cajun White Chicken Chili
Ingredients:

Proteins:

1 lb chicken sausage, sliced
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables:

1 cup diced onion
1 cup diced celery
1 cup diced bell pepper
1 jalapeño, seeded and diced
4 cloves garlic, minced
Broth & Beans:

4 cups chicken broth
2 cans (15 oz each) white beans, drained and rinsed
1/2 cup salsa verde
Seasonings:

2 teaspoons Cajun seasoning, divided
1 teaspoon ground cumin
Salt and black pepper, to taste
Creamy Base:

1 tablespoon butter
1/2 cup sour cream
1/4 cup grated Parmesan cheese
Garnishes:

Fresh lime juice
Chopped fresh cilantro or parsley
Sliced green onions
Directions:

1. Cook the Meats

Heat 1 tablespoon of oil in a large Dutch oven over medium heat.
Add the sliced chicken sausage and cook for 5-7 minutes until browned. Remove from the pot and set aside.
In the same pot, add the chicken pieces and 1 teaspoon of Cajun seasoning. Sear the chicken until browned and fully cooked through. Remove and set aside with the sausage.
2. Sauté the Vegetables

Melt 1 tablespoon of butter in the same pot.
Add the diced onion, celery, bell pepper, and jalapeño. Sauté for about 5 minutes, stirring occasionally, until the vegetables have softened.
Stir in the minced garlic, remaining Cajun seasoning, and ground cumin. Cook for another 1-2 minutes until fragrant.
3. Build the Chili

Pour in the chicken broth and stir in the white beans and salsa verde until combined.
Return the cooked sausage and chicken to the pot.
Bring the mixture to a gentle simmer over medium-low heat and cook for 15-20 minutes, allowing the flavors to meld together.
4. Make It Creamy

Remove the pot from heat and gently stir in the sour cream and grated Parmesan cheese until the chili becomes smooth and creamy.
5. Serve & Garnish

Ladle the hot, creamy chili into serving bowls.
Squeeze fresh lime juice over each bowl.
Top with chopped cilantro or parsley and sliced green onions for added freshness.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 420 kcal per serving | Servings: 6

10/30/2025

Mississippi Sin Dip

Ingredients:

1 lb (450g) breakfast sausage (spicy or mild, your choice)
8 oz (225g) cream cheese, softened
1/2 cup (120ml) sour cream
1/2 cup (120g) mayonnaise
1 cup (100g) shredded cheddar cheese
1 cup (100g) shredded mozzarella cheese
1/2 cup (50g) chopped green onions
1/4 cup (25g) diced jalapeños (optional, for added heat)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1/2 cup (50g) crispy turkey bacon bits (optional, for garnish)
Directions:

Cook the Sausage:

In a skillet, cook the sausage over medium heat, breaking it into small crumbles as it cooks.
Cook until browned and fully cooked. Drain any excess fat and set the sausage aside to cool slightly.
Mix the Dip Base:

In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper.
Stir until the mixture is smooth and creamy.
Add Cheese and Sausage:

Fold in the shredded cheddar cheese, shredded mozzarella, and cooled sausage until evenly combined.
Add Green Onions and Jalapeños:

Stir in the chopped green onions and jalapeños, if using.
Taste and adjust the seasoning with additional salt and pepper if needed.
Transfer and Bake:

Preheat your oven to 350°F (175°C).
Transfer the dip mixture into a baking dish (9x9-inch or similar) and smooth the top with a spatula.
Bake:

Bake the dip for 25-30 minutes, or until bubbly and golden on top.
Garnish and Serve:

Remove from the oven and sprinkle with crispy turkey bacon bits if desired.
Serve hot with chips, crackers, or fresh veggies for dipping.
Enjoy this deliciously creamy and savory dip!

10/30/2025

Bread in 20 Minutes

Ingredients:

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 tbsp sugar
3/4 cup milk
1/4 cup olive oil or melted butter
Directions:

Preheat the oven to 425°F (220°C) and grease a baking pan.
In a large bowl, combine the flour, baking powder, salt, and sugar.
Add the milk and olive oil (or melted butter) to the dry ingredients. Stir until just combined into a dough.
Transfer the dough to the prepared pan and shape it into an even layer.
Bake for 12-15 minutes, until golden brown and a toothpick inserted into the center comes out clean.
Let it cool slightly before slicing and serving.
Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes
Kcal: ~180 kcal per serving | Servings: 6

This quick and fluffy bread is perfect for when you're in a rush!

10/30/2025

Keto Pizza Chips

Ingredients:
2 cups mozzarella cheese, shredded
12 slices pepperoni
½ teaspoon Italian seasoning
Keto pizza sauce (optional, for dipping)
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Step 2: Assemble the Pizza Chips
Arrange small mounds of shredded mozzarella on the prepared baking sheet, spacing them about 1 inch apart. Each mound should be about 1 to 1 ½ tablespoons of cheese.
Place one pepperoni slice on top of each cheese mound.
Sprinkle a pinch of Italian seasoning over each chip for added flavor.
Step 3: Bake the Chips
Bake in the preheated oven for 7-10 minutes, or until the cheese is melted and the edges are crispy and golden brown.
Remove from the oven and allow the chips to cool on the baking sheet for 5 minutes—they will crisp up as they cool.
Step 4: Serve and Enjoy!
Carefully remove the chips from the baking sheet using a spatula.
Serve warm with keto pizza sauce on the side for dipping (optional).
Tips for Perfect Keto Pizza Chips:
For extra crispiness, broil for the last 30-60 seconds, but watch closely to prevent burning.
Use parmesan cheese mixed with mozzarella for a different texture and flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to crisp them up again.
Nutritional Information (Per Serving - Approx. 4 Chips):
Calories: 120 kcal
Fat: 9g
Protein: 8g
Carbs: 1g
Fiber: 0g
Net Carbs: 1g
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 12 chips

10/30/2025

Slow Cooker Pinto Beans, Green Chile, and Beef

Ingredients:

1 lb ground beef
1 medium onion, diced
4 cups cooked pinto beans (or 2 cans, 15 oz each, drained and rinsed)
1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
1 can (4 oz) diced green chilies
2 cups beef broth
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Salt, to taste
1/4 cup fresh cilantro, chopped (optional)
Directions:

Prepare the Ingredients:

In a skillet over medium heat, cook the ground beef with the diced onion until the beef is browned and fully cooked, and the onion is softened.
Drain any excess fat and set the mixture aside.
Combine Ingredients in the Slow Cooker:

Add the cooked ground beef and onion mixture to the slow cooker.
Stir in the pinto beans, diced tomatoes with green chilies, diced green chilies, beef broth, chili powder, cumin, smoked paprika, garlic powder, and black pepper.
Season and Stir:

Mix everything thoroughly.
Taste and adjust the seasoning with salt as needed.
Cook the Dish:

Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Stir occasionally if possible to ensure even cooking.
Finish and Serve:

Just before serving, stir in fresh cilantro if desired for added flavor.
Serve hot with cornbread, rice, or tortilla chips. Enhance with toppings like shredded cheese, sour cream, or avocado for extra richness.
Enjoy this hearty and flavorful dish!

10/30/2025

Creamy Swedish Meatball Noodle Bake

Ingredients:

1 lb egg noodles
1 lb pre-cooked Swedish meatballs
1 cup sour cream
1 can (10.5 oz) cream of mushroom soup
1 cup beef broth
1 onion, finely chopped
2 cloves garlic, minced
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tbsp butter
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:

Step 1: Preheat Oven
Preheat the oven to 375°F (190°C).

Step 2: Cook Noodles
Cook the egg noodles according to the package instructions. Drain and set aside.

Step 3: Prepare the Sauce
In a skillet, melt the butter over medium heat. Add the onion and garlic, sautéing until translucent and fragrant.

Step 4: Heat Meatballs
Add the Swedish meatballs to the skillet and heat through, stirring occasionally.

Step 5: Make the Creamy Sauce
Stir in the cream of mushroom soup, sour cream, and beef broth. Mix until the sauce is smooth and well combined. Season with salt and pepper to taste.

Step 6: Combine Noodles and Sauce
In a large bowl, combine the cooked noodles with the meatball mixture. Toss until the noodles are evenly coated with the sauce.

Step 7: Assemble the Dish
Transfer the noodle and meatball mixture to a baking dish. Spread it evenly and sprinkle the top with mozzarella and Parmesan cheeses.

Step 8: Bake
Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden on top.

Step 9: Garnish and Serve
Remove the dish from the oven and garnish with fresh parsley before serving.

10/30/2025

Amish Country Casserole

Ingredients:

1 pound ground beef
1 onion, chopped
1 clove garlic, minced
1 can (10.75 oz) condensed tomato soup
1 can (10.75 oz) condensed cream of mushroom soup
1 cup milk
2 cups uncooked egg noodles
2 cups shredded cheddar cheese
Salt and pepper, to taste
Optional: 1 cup frozen peas (adds a pop of color and nutrition)
Directions:

Step 1: Preheat Your Oven

Preheat the oven to 350°F (175°C) to ensure an even cooking temperature.
Step 2: Cook the Ground Beef Mixture

Heat a large skillet over medium-high heat.
Brown the ground beef, breaking it apart as it cooks.
Add the chopped onion and minced garlic, cooking until the onion becomes translucent.
Season with salt and pepper to taste. (Drain excess fat if necessary.)
Step 3: Prepare the Sauce

Stir in the condensed tomato soup, cream of mushroom soup, and milk.
If using frozen peas, add them now for an extra touch of flavor and nutrition.
Step 4: Cook the Egg Noodles

In a separate pot, bring water to a boil and cook the egg noodles until al dente, according to package instructions.
Drain the noodles and set them aside.
Step 5: Combine and Layer

Mix the cooked noodles into the beef and sauce mixture until evenly combined.
Spread half of the mixture into a greased 9×13-inch baking dish.
Sprinkle half of the shredded cheddar cheese over the layer.
Add the remaining beef and noodle mixture on top, then sprinkle with the rest of the cheese.
Step 6: Bake and Serve

Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly with a golden crust.
Let the casserole cool for a few minutes before serving.

10/30/2025

Air Fryer Baked Sweet Potato

Ingredients:

4 medium sweet potatoes
1 tablespoon olive oil
Salt to taste
Optional toppings: butter, cinnamon, brown sugar, or Greek yogurt
Directions:

Prepare the Sweet Potatoes:

Wash and scrub the sweet potatoes under cold water to remove any dirt.
Pat them dry with a towel.
Prick each sweet potato several times with a fork to allow steam to escape during cooking.
Season the Sweet Potatoes:

Rub the sweet potatoes with olive oil, ensuring they are evenly coated.
Sprinkle salt over them for added flavor.
Air Fry the Sweet Potatoes:

Preheat your air fryer to 380°F (193°C).
Place the sweet potatoes in the air fryer basket, making sure they are not overcrowded. You may need to cook them in batches depending on the size of your air fryer.
Cook for 35-40 minutes, turning them halfway through the cooking time, until they are tender and a fork easily pierces through.
Serve:

Once cooked, remove the sweet potatoes from the air fryer and let them cool for a few minutes.
Slice them open and add your favorite toppings such as butter, cinnamon, brown sugar, or Greek yogurt.
Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Servings: 4

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