Tasty Recipes (2025)

04/08/2025

Creamy Tuscan Chicken Pasta
Ingredients:
2 boneless, skinless chicken breasts
12 oz penne pasta
2 tosp olive oil
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/8 teaspoon pepper
1 tsp dried basil
1 tsp dried oregano
1/4 tsp red pepper flakes
2 cups fresh spinach, chopped
Fresh parsley, chopped (for garnish)
Boil water in a large pot and cook the pasta according to package instructions. Drain and set aside, reserving about 1/2 cup of pasta water.
Season the chicken breasts with salt, pepper, and dried basil. Heat olive oil in a large skillet over medium heat. Cook the chicken for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet, set aside, and slice it into strips.
In the same skillet, add garlic and sauté for 1 minute. Stir in the sun-dried tomatoes, followed by the chicken broth and heavy cream. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
Add the cooked pasta to the skillet, along with the sliced chicken. Toss everything to coat the pasta in the creamy sauce. Stir in the Parmesan cheese, spinach, and red pepper flakes. Continue cooking for another 2-3 minutes, until the spinach wilts and everything is well combined.

04/08/2025

Lemon Garlic Butter Chicken with Parmesan Linguine
Ingredients:
1 lb boneless, skinless chicken breast, cut into bite-sized pieces Zest and juice of 1 lemon 1/2 tsp Italian seasoning Salt and pepper, to taste 1/2 tsp paprika
3 tbsp butter, divided
3 cloves garlic, minced
Fresh parsley, chopped, for garnish 8 oz linguine
2 tbsp butter
3/4 cup grated Parmesan cheese
1/2 cup heavy cream
Salt and pepper, to taste 1/2 tsp garlic powder
Fresh parsley, chopped, for garnish
Directions
Cook the linguine according to the package instructions. Drain and set aside.
Season the chicken pieces with lemon zest, juice, Italian seasoning, paprika, salt, and pepper.
In a large skillet, melt 1 tablespoon of butter over medium-high heat.
Add the chicken and cook for about 9-10 minutes, or until fully cooked and golden brown. Remove from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream, stirring to combine. Add the garlic powder, salt, and pepper. Let it simmer for 3 minutes until the sauce thickens slightly. Stir in the grated Parmesan cheese until melted and smooth.
Add the cooked linguine to the skillet and toss it in the creamy sauce. Plate the chicken and the pasta.Garnish with parsley.

04/08/2025

Chicken Bacon Ranch Lettuce Boats
Ingredients:
For the chicken:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
For the dressing:
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 clove garlic, minced
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
Salt and pepper, to taste
Other ingredients:
6-8 leaves of romaine or butter lettuce (washed and patted dry)
6 slices cooked bacon, chopped or crumbled
Fresh chopped parsley, for garnish
Directions:
Rub chicken breasts with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Grill or sear in a hot skillet over medium heat for about 6 minutes per side, or until fully cooked. Let rest for 5 minutes, then chop into bite-sized pieces.
In a small bowl, whisk together sour cream, mayo, lemon juice, garlic, dill, parsley, salt, and pepper until smooth. Adjust seasoning to taste.
Lay out lettuce leaves on a platter. Fill each leaf with chopped chicken, drizzle generously with the ranch dressing, and sprinkle with crispy bacon.
Top with a bit of fresh parsley or chives for color and extra flavor.

04/08/2025

Air Fryer Garlic Parmesan Shrimp
Ingredients:
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/8teaspoon black pepper
1 teaspoon salt
1/3 cup grated Parmesan cheese
1/2 cup seasoned panko breadcrumbs
2 tablespoons fresh parsley, chopped
Lemon wedges, for serving
Directions:
Pat shrimp dry with paper towels to help the coating stick. Place them in a bowl and toss with olive oil, garlic powder, smoked paprika, salt, and pepper.
In a separate shallow bowl, mix the Parmesan cheese, panko breadcrumbs, and half of the chopped parsley.
Press each shrimp into the breadcrumb mixture, gently pressing to ensure it sticks. Repeat until all the shrimp are coated.
Preheat your air fryer to 400°F for 3–5 minutes. Arrange the shrimp in a single layer in the air fryer basket (you may need to work in batches). Air fry for 6–8 minutes, flipping halfway through, until golden and crispy. The shrimp should be pink and cooked through.
Garnish with the remaining parsley and serve with fresh lemon wedges for a zesty finish!

04/08/2025

Oven Fried Potatoes & Onions
Ingredients:
4 medium russet potatoes, peeled and diced into 1/2-inch cubes
1 large yellow onion, chopped
3 tbsp olive oil (or melted butter for a richer flavor)
1 tsp garlic powder
1/2 tsp smoked paprika
1 tsp salt (or to taste)
1/4 tsp black pepper
2 tbsp chopped fresh parsley (for garnish)
Directions:
Set your oven to 425°F. Line a baking sheet with parchment paper or lightly grease it for easy cleanup and crispier edges.
In a large mixing bowl, toss the diced potatoes and chopped onion with olive oil. Add garlic powder, paprika, salt, and pepper. Stir well to coat every piece evenly.
Spread the mixture out in a single layer on the baking sheet. Avoid overcrowding-use two pans if needed to allow everything to crisp up instead of steaming.
Roast for 30 minutes, stirring halfway through. For extra browning, increase heat to broil for the final 3-5 minutes, watching carefully to avoid burning.
Once golden and crispy, transfer to a serving dish. Sprinkle with fresh parsley.

04/08/2025

Honey Garlic Shrimp, Sausage and Broccoli
Ingredients:
10 oz large shrimp, peeled and deveined
5 oz smoked sausage, sliced into rounds (use beef or turkey sausage)
2 cups fresh broccoli florets
1 tablespoon olive oil
1 tablespoon butter
For the sauce:
3 tablespoons honey
3 tablespoons soy sauce (low sodium if preferred)
3 cloves garlic, minced
1/2 teaspoon chili flakes
1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening)
Chopped fresh parsley, garnish
Directions:
In a small bowl, whisk together the honey, soy sauce, garlic, and chili flakes. Set aside. If you prefer a thicker sauce, mix in the cornstarch slurry.
Heat olive oil in a large skillet over medium-high heat. Add the sliced sausage and sauté for about 3–4 minutes until browned and slightly crispy. Remove and set aside.
Add the butter to the same skillet, then toss in the broccoli. Stir fry for 3–4 minutes until tender & crisp. If needed, add a splash of water and cover for 1–2 minutes to steam.
Push the broccoli to the side and add the shrimp. Cook for 3 minutes per side, or until they turn pink.
Return the sausage to the skillet and pour the sauce over everything. Toss well to coat and let simmer for 1–2 minutes until everything is glazed and heated through. Garnish with chopped parsley.

04/08/2025

Garlic Parmesan Potato Wedges
Ingredients:
4 medium russet potatoes (or Yukon Gold), cut into wedges
3 tablespoons olive oil
3 cloves garlic, minced
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
1teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped fresh parsley (for garnish)
Instructions:
Preheat your oven to 400°F. Wash and scrub the potatoes, then cut them into wedges. Try to keep them evenly sized for uniform baking.
In a large bowl, mix together olive oil, minced garlic, Parmesan cheese, garlic powder, paprika, Italian seasoning, salt, and black pepper.
Toss the potato wedges in this mixture until they’re well coated.
Line a baking sheet with parchment paper or lightly grease it. Arrange the wedges in a single layer, skin-side down, ensuring they don't overlap.
Bake for 35-40 minutes, flipping halfway through, until golden brown and crispy on the edges.
Remove from the oven and sprinkle with fresh parsley.
Serve immediately with your favorite dipping sauce.

04/08/2025

Crispy Beef & Cheesy Chimichangas
Ingredients
For the Chimichangas:
1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup salsa or diced tomatoes
1 cup shredded cheddar cheese (or Mexican blend)
6 large flour tortillas
2 tablespoons oil for brushing or frying
Optional Toppings:
Fresh cilantro
Sour cream
Salsa
Tomatoes
Guacamole
Instructions:
In a large skillet over medium heat, cook the ground beef and onion until browned, about 5-7 minutes.
Drain excess grease. Add garlic, cumin, chili powder, paprika, salt, and black pepper. Cook for another 1-2 minutes.
Stir in the salsa (or tomatoes) and cook until thickened. Remove from heat and let it cool slightly.
Warm the tortillas slightly to make them pliable (10-15 seconds in the microwave).
Place about 1/4 cup of the beef mixture in the center of each tortilla. Sprinkle with shredded cheese.
Fold the sides in, then roll the tortilla tightly to form a burrito shape.
Heat 2 tablespoons of oil in a skillet over medium heat. Place the chimichangas seam-side down and cook for 2-3 minutes per side until golden and crispy.
Garnish with fresh cilantro, and serve with sour cream, salsa, or guacamole.

03/08/2025

Chicken Bacon Ranch Tacos
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper to taste
For the Bacon:
4 strips of crispy cooked bacon, chopped
For Assembly:
6 crunchy taco shells
1 cup shredded lettuce
1 medium tomato, diced
1/2 cup shredded cheddar cheese (optional)
1/4 cup fresh chopped cilantro or parsley(for garnish)
For the Ranch Drizzle:
1/2 cup ranch dressing
1 tbsp milk (to thin slightly, optional)
Freshly cracked black pepper
Directions:
Slice chicken breasts into thin strips. In a bowl, toss with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Heat a skillet over medium-high heat and cook the chicken strips for about 5–6 minutes per side, until golden and cooked through. Set aside.
While the chicken cooks, fry the bacon until crispy. Drain on paper towels and chop into small pieces.
Heat taco shells in the oven according to package instructions for that extra crunch.
In each taco shell, layer shredded lettuce, warm chicken, chopped bacon, diced tomatoes, and shredded cheese (if using).
Drizzle with ranch dressing (thin it slightly with milk if desired) and sprinkle fresh cilantro on top.

03/08/2025

Cajun Chicken over Creamy Parmesan Linguine
Ingredients:
2 boneless, skinless chicken breasts, cut into strips
12 oz linguine pasta
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 1/2 teaspoons smoked paprika
1 teaspoon garlic powder
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 teaspoon Salt and
1/8 teaspoon pepper
Fresh parsley, chopped (for garnish)
Directions:
Start by prepping the chicken. In a small bowl, mix together the Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Coat the chicken strips with this spice blend, making sure every piece is well-seasoned.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook for 6-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Once done, remove the chicken from the skillet and set aside.
Meanwhile, cook the linguine in a large pot of boiling water according to the package instructions. Once cooked, drain the pasta, keeping a little of the pasta water aside for later if needed.
In the same skillet used for the chicken, add a bit more olive oil if necessary and sauté the minced garlic over medium heat for about 1 minute. Pour in the chicken broth, scraping the flavorful bits from the skillet. Add the heavy cream and bring the mixture to a simmer.
Let it cook for 2-3 minutes until the sauce thickens slightly.
Add the cooked linguine to the skillet, tossing it in the creamy sauce until it's evenly coated. Stir in the grated Parmesan cheese and let it melt into the sauce. Plate the pasta and next the chicken.!Garnish with a pinch of fresh parsley.

03/08/2025

Best Grilled Cheese Burrito
Ingredients:
For the filling:
1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 pound ground beef
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
Salt and pepper to taste
1/2 cup cooked rice (white or Mexican-style)
1/2 cup diced tomatoes (drain them if using canned)
1/4 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon chopped cilantro (optional)
For assembling:
4 large flour tortillas
1 tablespoon butter
Directions:
Heat olive oil in a skillet over medium heat. Add onions and sauté for 2–3 minutes until soft, then add garlic and cook for another 30 seconds. Add the ground beef and cook until browned, about 6–8 minutes. Drain excess fat.
Stir in chili powder, paprika, cumin, salt, and pepper. Add the cooked rice and diced tomatoes. Stir well to combine and cook for 2 more minutes. Remove from heat and stir in sour cream.
Warm the tortillas slightly for easier rolling. On each tortilla, sprinkle a little of both cheeses, then add a generous spoonful of the beef mixture. Top with more cheese and a pinch of cilantro, if using. Roll into burritos: fold in the sides, then roll tightly from the bottom.
Heat a clean skillet or griddle over medium heat. Add a bit of butter, then place burritos seam side down. Grill for 2–3 minutes per side until golden brown and crispy, and the cheese is beautifully melted.
Slice in half and serve immediately with salsa or guacamole.

03/08/2025

Bacon Guacamole Grilled Cheese
Ingredients:
For the guacamole:
1 ripe avocado
1 tbsp lime juice
2 tbsp finely chopped red onion
1 tbsp chopped fresh cilantro
1 tsp salt
1 pinch pepper
For the sandwich:
4 slices of thick bread (sourdough or your favorite type)
1 tbsp butter, softened
4 slices cooked bacon, chopped
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella or Monterey Jack
Guacamole
Directions:
In a small bowl, mash the avocado with lime juice until mostly smooth. Stir in chopped onion, cilantro, salt, and pepper. Set aside.
Butter one side of each bread slice. On the unbuttered side, layer a handful of cheddar and mozzarella, a few spoonfuls of guacamole, and crumbled bacon. Top with another layer of cheese for extra meltiness, then close with the second slice of bread (buttered side out).
Heat a skillet over medium heat. Grill each sandwich for 3–4 minutes per side, pressing gently, until the bread is golden brown and the cheese is fully melted.
Slice in half and serve warm while the cheese is gooey and the guac is still fresh!

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