Tasty Recipes

09/18/2026

09/17/2026

09/16/2026

04/08/2025

Southern Fried Potatoes
Ingredients:
½ cup bacon grease
2 pounds russet potatoes, peeled and small diced
1 small sweet onion, small diced
½ teaspoon black pepper
½ teaspoon creole seasoning
½ teaspoon kosher salt
Instructions:
In a 10-inch or larger cast iron skillet, melt the bacon grease over medium heat.
Add the potatoes, onion, pepper, creole seasoning, and salt.
Toss so everything is coated in the bacon grease and well seasoned.
Press into a single layer, cover, and cook for 7-10 minutes until the bottom browns.
Flip the potatoes, making sure to scrape the bottom of the pan to release the crusty potatoes.
Continue to cook for 10-15 minutes, flipping occasionally until nicely browned and the potatoes are tender. Taste and adjust seasoning if necessary.

09/04/2024

Slow-cooked Beef Pizza Burgers
Gently slow-cooked, these juicy pizza-flavored beef burgers topped with melted cheese are nestled in soft buns, offering a delightful twist for your dinner table.
Ingredients :
2 lbs ground beef.
30 oz pizza sauce (two 15 oz jars).
1/2 cup pepperoni slices sliced in half.
1 cup shredded mozzarella.
8 slices mozzarella cheese.
8 rolls.
Instructions :
1. Begin by browning the ground beef in a skillet, then carefully drain the excess fat.
2. Transfer the browned beef into your slow cooker, spreading it evenly at the base.
3. Combine the pizza sauce and pepperoni, gently folding them into the beef.
4. Set the slow cooker on low for approximately 3 hours, allowing the flavors to meld together.
5. After 3 hours, sprinkle shredded mozzarella evenly over the beef mixture.
6. Continue cooking for another 30 minutes, or until the cheese has melted beautifully.
7. Serve the flavorful beef mixture over your choice of rolls, finishing with a slice of mozzarella on top.

09/04/2024

Cinnamon Sugar Toast Muffins
Delightful French toast muffins with a hint of cinnamon and a fresh lemon zest twist, perfect for a breakfast treat.
Ingredients :
6 slices of day-old bread (preferably brioche or challah), cut into small cubes.
4 large eggs.
1 cup whole milk.
1/2 cup heavy cream.
1/4 cup granulated sugar.
1/4 cup brown sugar.
1 tablespoon ground cinnamon.
1 teaspoon vanilla extract.
1/2 teaspoon salt.
1 tablespoon lemon zest (about 1 lemon).
1/4 cup melted butter.
1/2 cup powdered sugar (for dusting).
Maple syrup (optional, for serving).
1/4 cup granulated sugar.
1 tablespoon ground cinnamon.
1 tablespoon lemon zest.
Directions :
Begin by heating your oven to 350°F (175°C) and prepare a 12-cup muffin tin with grease or liners.
Mix the bread cubes with the melted butter in a big bowl, making sure each piece is well-coated before setting it aside.
Whisk eggs, milk, cream, both sugars, cinnamon, vanilla, salt, and lemon zest together in another bowl until well blended.
Drench the bread cubes in the custard mix, ensuring complete saturation, and let stand for 10 minutes to soak.
Distribute the soaked bread mixture evenly into the muffin cups, compressing slightly to ensure firmness.
Combine sugar, cinnamon, and lemon zest separately, then liberally sprinkle this over each muffin.
Bake for 20-25 minutes until the muffins are golden and a toothpick comes out clean when inserted.
After cooling a bit in the tin, move the muffins to a rack and dust with powdered sugar.
For serving, enjoy these warm with a drizzle of maple syrup if you'd like.

09/04/2024

Tater Tot Beef Hotdish
A cozy, filling casserole featuring beef, veggies topped with crunchy tater tots and melty cheese.
Ingredients :
Ground beef, 1 lb.
Yellow onion, 1/2.
Garlic cloves, 2.
Mustard powder, 1/2 tsp.
Paprika, 3/4 tsp.
Kosher salt, 1 tsp.
White pepper, 1/4 tsp.
Black pepper, 1/4 tsp.
Ketchup, 3 tbsp.
Green beans, 14 oz can.
Sweet corn kernels, 14 oz can.
Worcestershire sauce, 1 tsp.
Cream of cheddar soup, 10 oz can.
Cream of mushroom soup, 10 oz can.
Sour cream, 1/2 cup.
Frozen tater tots, 32 oz bag.
Cheddar cheese, shredded, 1 cup.
Directions :
Preheat your oven to 350°F.
Brown the ground beef, onions, and spices in a large skillet over medium-high heat, stirring regularly. Drain any extra fat.
Mix in the ketchup, drained corn, green beans, Worcestershire sauce, both soups, and sour cream until well combined. Adjust seasoning with salt and pepper if needed.
Transfer the beef mixture into a 9x13-inch casserole dish.
Evenly distribute the frozen tater tots over the top.
Top with shredded cheddar cheese and bake for 50 minutes or until it is bubbly and golden.

09/04/2024

Gooey Brownie Pie
Ingredients:
6 tablespoons butter
3 cups semi-sweet chocolate chips, divided
3 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Instructions:
Preheat oven to 350°F. Grease a pie plate or 9-inch springform pan.
Melt butter and 2 cups of chocolate chips until smooth. Let cool.
Beat eggs, sugar, and vanilla on medium-high speed until light and fluffy.
Mix in the cooled chocolate.
Fold in flour, baking powder, and salt. Mix in remaining chocolate chips.
Pour into prepared pan and bake for 40-45 minutes until the center is puffed. Let cool completely.
Top with hot fudge to serve

09/04/2024

Roast Beef Sliders
Savory and satisfying sliders, perfect for any gathering.
Ingredients :
Provolone Cheese, sliced.
Deli Roast Beef, sliced.
Beef Broth (low sodium).
Hawaiian Rolls, split.
Salted Butter, melted.
Dijon Mustard.
Dried Onion Flakes.
Garlic Powder.
Directions :
Turn on your oven to 375°F and prepare a baking dish with cooking spray.
In a skillet, simmer beef broth for 5 minutes.
Mix in the sliced roast beef, warming it for about 2 minutes.
Arrange the bottom halves of the Hawaiian rolls in your dish, cut side facing up.
Top with half the provolone cheese slices, laying them to overlap.
Distribute the warm roast beef over the cheese, allowing excess broth to drip off.
Cover with the remaining provolone slices.
Close the sliders with the tops of the rolls.
In a bowl, blend melted butter, Dijon mustard, onion flakes, and garlic powder to create a sauce.
Generously brush this concoction over the tops of the rolls.
Cover with foil, baking for 20 minutes until the cheese melts.
Remove the foil, bake for 5 more minutes to brown them slightly.
Slice into sliders and enjoy.

09/04/2024

Fried Chicken Corn Tacos
Indulge in these delightful tacos filled with crispy chicken, creamy street corn, and a tangy jalapeno lime ranch sauce.
Ingredients :
Flour tortillas.
1.5 lbs. chicken tenders.
1 cup pickle juice.
1/2 cup buttermilk.
1.5 cups all-purpose flour.
1/4 cup cornstarch.
1 tablespoon garlic powder.
1 tablespoon paprika.
2 tsp salt.
2 tsp onion powder.
2 tsp black pepper.
1 tsp cayenne powder.
2 tablespoons hot sauce.
1.5 cups buttermilk.
Peanut oil or vegetable oil for frying chicken and for pan-frying shells.
5-6 ears of corn husked and grilled in a skillet/grill.
1/3 cup mayo.
1 garlic clove, minced.
1 lime, juiced and zested.
1/3 cup sliced scallions.
1/3 cup grated cojita cheese.
1/4 cup cilantro, minced.
1 jalapeno, diced.
1/2-1 tsp chili powder.
1/4 tsp salt.
3/4 cup mayo.
3/4 cup sour cream.
1 tablespoon dry ranch seasoning.
1/2 tsp garlic powder.
1/2 tsp salt.
1/2 cup pickled jalapenos.
3/4 cup cilantro large stems removed.
1 tablespoon lime juice.
1/4 cup buttermilk milk could be used as substitute.
Instructions :
In a medium bowl, combine the pickle juice and buttermilk. Immerse the chicken tenders and cover. Let them marinate in the fridge for at least 2 hours or overnight for optimal flavor.
Prepare for frying: In a medium-sized bowl, mix flour, cornstarch, and seasoning. In another bowl, combine buttermilk and hot sauce. Add a bit of the buttermilk mixture to the flour for extra crumbs.
Preheat your frying oil to 350°F in a skillet or deep fryer. Dry marinated chicken pieces, coat them in the flour mix, dip in buttermilk, and flour again. Ensure the chicken is well-coated, shaking off excess.
Allow the coated chicken to rest for a few minutes until slightly pasty. Fry chicken strips in batches until golden brown or internal temperature reaches 165°F, turning occasionally.
Grill the corn and carefully slice it off the cob. Mix all salad ingredients in a bowl and refrigerate until use. This can be made a day ahead.
For the ranch, use a food processor to blend cilantro, pickled jalapenos, and juice until smooth. Mix with mayo, ranch seasoning, garlic powder, and salt. Stir in lime juice and gradually add buttermilk to reach your desired consistency.
In a skillet over medium heat, lightly fry tortillas until golden but flexible. Drain excess oil on paper towels.
Assemble tacos with one chicken tender, a scoop of street corn salad, and drizzle with jalapeno lime ranch. Serve with lime wedges.