3-Minute., Sacramento, CA (2025)

05/05/2025

The Peach Strawberry Cherry Summer Sangria is a refreshing and fruity beverage perfect for outdoor gatherings and warm days. It’s a delightful combination of fresh fruit, wine, and a splash of juice, ideal for summer sipping.
Ingredients:
1 bottle of white wine (Sauvignon Blanc or Pinot Grigio)
1/4 cup peach schnapps
1/4 cup orange juice
1/4 cup soda water or lemon-lime soda (optional, for fizz)
1-2 peaches (sliced)
1 cup fresh strawberries (sliced)
1/2 cup cherries (pitted)
Fresh mint leaves (for garnish)
Ice cubes
Instructions:
In a large pitcher, combine the white wine, peach schnapps, and orange juice.
Add the sliced peaches, strawberries, and cherries into the mixture.
Stir the mixture well and refrigerate for at least 2-3 hours to let the flavors blend.
Before serving, add ice cubes to the pitcher, and top it with soda water for a fizzy touch (optional).
Garnish with fresh mint leaves.
Serve this colorful and flavorful sangria in glasses with extra fruit for a perfect summer drink!

05/05/2025

Avocado Burger Patties with Crispy Sweet Potato Wedges 🥑🍔
A fuel-packed clean eating dinner that's bold, juicy, and ultra-satisfying!

📝 Ingredients :

1 lb ground beef or turkey

1/4 cup diced onion

1 clove garlic, minced

Salt, pepper, smoked paprika (to taste)

1 avocado, sliced

2 medium sweet potatoes, cut into wedges

1 tbsp olive oil

Optional: chili flakes, cumin, or parsley for topping

🍽️ How to Make It :

1️⃣ Make the Burger Patties:

In a bowl, mix ground meat with onion, garlic, salt, pepper, and paprika. Form into 4 small patties. Grill or pan-fry for 4–5 minutes per side until cooked through—juicy protein-packed win and easy homemade meal idea.

2️⃣ Slice & Roast the Sweet Potatoes:

Toss wedges in olive oil, salt, and smoked paprika. Bake at 425°F for 25–30 minutes until golden and crispy—healthy fries done right and comfort food twist.

3️⃣ Slice the Avocado:

Slice ripe avocado and lay over the cooked burgers for that creamy topper and healthy fat flavor boost.

4️⃣ Assemble the Plate:

Serve 2 patties topped with avocado next to a generous pile of sweet potato wedges—simple, bold, and satisfying! 💪

5️⃣ Optional Add-On:

Sprinkle chili flakes or herbs on top for extra flavor vibes and visual pop.

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Serving: 2
Calories: ~540 per serving | Protein: ~38g per serving

05/05/2025

Cheesy Mushroom Toast Melts 🧀🍄

05/05/2025

Rum-spiked brown sugar walnut cake is layered with vanilla custard, meringue, and sticky bananas foster to make this decadent treat. Link in the comments below ⬇️

05/05/2025

New! Crockpot Chuck Roast Tinga Tacos - Happy Cinco de Mayo! Tacos are always fun, but especially today.

05/05/2025

The Honey Mint Julep is a simple 3-ingredient cocktail perfect for celebrating the Kentucky Derby. Click the link in the comments to learn more

05/05/2025

A crostini board that brings the flavor fireworks! 😋 Which one are you grabbing first?

05/05/2025

Chipotle Chicken Burrito Bowl 🌯🔥

A bold and loaded dinner bowl that brings serious flavor heat!

📝 Ingredients:

1/2 cup seasoned grilled chicken (chopped)

1/2 cup cooked white rice (or cilantro lime rice)

1/4 cup black beans (rinsed and drained)

1/4 cup sautéed red bell pepper and onion

1/4 cup corn salsa (corn, red onion, cilantro, lime juice)

1/4 cup pico de gallo (tomato, onion, cilantro)

1 tbsp sour cream (or Greek yogurt)

1 tsp taco seasoning or chipotle chili powder (for chicken)

Salt & pepper to taste

🍽️ How to Make It :

1️⃣ Season & Cook the Chicken:

Toss your chopped chicken in taco seasoning or chipotle powder and sauté or grill until juicy and smoky. This brings that restaurant-style flavor bomb into your kitchen!

2️⃣ Sauté the Peppers & Onions:

In a hot pan with a splash of oil, cook red bell peppers and sliced onions until they’re tender, slightly charred, and bring Tex-Mex magic to your bowl.

3️⃣ Build the Base:

Start with a layer of rice, then spoon in black beans for that fiber-rich, hearty boost—an easy meal prep win.

4️⃣ Layer with Fresh Salsas:

Add spoonfuls of fresh corn salsa and pico de gallo for freshness overload and a zingy, vibrant contrast to the warm elements.

5️⃣ Top It All Off:

Add your seasoned chicken, sautéed veggies, and finish with a dollop of sour cream for cool creamy balance. Optional: sprinkle with cheese or hot sauce!

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Serving: 1 bowl
Calories: ~540 per serving | Protein: ~36g per serving

05/05/2025

Deliciously moist Buttermilk Pound Cake is buttery & tangy thanks to buttermilk and is lighter than regular poundcake, but still lusciously dense!

05/04/2025

Cilantro Lime Chicken Burrito Bowl 🌯🥑

05/04/2025

Savory Sausage & Egg Power Bowl 🥑🍳

05/03/2025

CHEESESTEAK STUFFED SHELLS 🧀🥩🍝

Ingredients:

1 lb ground beef or thinly sliced steak (such as ribeye)
1 box (12 oz) jumbo pasta shells
1 onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 1/2 cups shredded mozzarella cheese
1 cup shredded provolone cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 jar (24 oz) marinara sauce
Fresh parsley for garnish (optional)
Instructions:

Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Cook the pasta shells: Bring a large pot of salted water to a boil. Cook the jumbo shells according to package instructions until al dente. Drain and set aside.

Cook the steak mixture: In a large skillet, heat the olive oil over medium heat. Add the ground beef or thinly sliced steak, onion, bell pepper, and garlic. Cook until the meat is browned and the vegetables are softened, about 7-8 minutes. Season with garlic powder, onion powder, salt, and pepper. Remove from heat and let it cool slightly.

Stuff the shells: Once the steak mixture has cooled a bit, stir in 1 cup of shredded mozzarella, 1/2 cup of provolone, and the grated Parmesan cheese. Carefully stuff each cooked pasta shell with the cheesesteak mixture.

Assemble the dish: Spread about 1/2 cup of marinara sauce on the bottom of the prepared baking dish. Place the stuffed shells in the dish, seam side up. Pour the remaining marinara sauce over the shells, then sprinkle the rest of the mozzarella and provolone cheeses on top.

Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Serve: Garnish with fresh parsley and serve hot.

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