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Quick Recipes, 4045 W Apple Tree Lane, Fresno, CA (2026)

01/22/2025

Easy Cowboy Cornbread Casserole

Ingredients:
Ground Beef Filling:
- 2 pounds lean ground beef
- 14 ounce can canned corn {drained}
- 14.5 ounce can canned kidney beans {drained}
- 2 cups salsa
- 1 ounce packet taco seasoning
- 1 cup water
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 ½ cups shredded cheese {I used Colby Jack}

Cornbread Topping:
- 8.5 ounce box Jiffy corn muffin mix
- 8.25 ounce can creamed corn
- 2 tablespoons milk
- ¼ cup sour cream

Directions:
1. Preheat the oven to 350°F.
2. In a large skillet over medium-high heat, brown the ground beef and drain off any excess grease. Add corn, kidney beans, salsa, taco seasoning, water, salt, pepper, and garlic powder. Stir to combine.
3. Pour the beef mixture into a 9x13 baking dish sprayed with nonstick spray. Top with shredded cheese.
4. In a medium bowl, combine corn muffin mix, creamed corn, milk, and sour cream to make the cornbread batter. Spoon the batter evenly over the beef and cheese.
5. Bake for 35-40 minutes until the topping is cooked through and golden brown.
6. Serve hot and enjoy!

Nutrition:
- Calories: 649 kcal | Carbohydrates: 64g | Protein: 49g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 123mg | Sodium: 2333mg | Fiber: 9g | Sugar: 16g | Vitamin A: 1192IU | Vitamin C: 7mg | Calcium: 243mg | Iron: 7mg

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Servings: 6 servings

01/22/2025

Burrito Spaghetti Squash Boats

Ingredients:
- 2 medium spaghetti squash, halved, seeds removed
- 1 Tbsp. extra-virgin olive oil
- Kosher salt
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1 Tbsp. extra-virgin olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 lb. ground beef
- 1 Tbsp. taco seasoning mix
- Kosher salt
- Freshly ground black pepper
- 1 (15-oz.) can black beans
- 1 1/2 cups chopped cherry tomatoes
- 1 cup corn, canned and drained or frozen
- 1 cup shredded Monterey jack
- 1/2 cup shredded cheddar
- 2 Tbsp. freshly chopped cilantro (optional)

Directions:
Step 1
Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
Step 2
Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
Step 3
Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
Step 4
Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.

Prep Time: 15 minutes | Total Time: 1 hour 10 minutes
Kcal: 375 kcal | Servings: 4 servings

01/22/2025

Easy Broccoli Cheese Soup

Ingredients:
- 1/4 cup butter, melted
- 1-2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken stock, or vegetable stock
- 2 cups half and half
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon white pepper
- 1/8 teaspoon nutmeg
- 1-2 cups steamed broccoli, cut into small pieces
- 3/4 cup shredded carrots, steamed
- 2-2 1/2 cups sharp cheddar cheese

Instructions:
1. Make roux. In a large pan, melt 1/4 cup butter over medium-low heat. Add 1-2 minced garlic cloves and let cook for about a minute. Whisk in 1/4 cup flour and cook for a few minutes, just until golden brown.
2. Cream sauce. Slowly add 2 cups chicken stock, 2 cups half-and-half, 1/2 teaspoon kosher salt, 1/4 teaspoon white pepper, and 1/8 teaspoon nutmeg. Stir together and let cook for about 5-10 minutes, stirring occasionally.
3. Simmer. Add in 1-2 cups broccoli and 3/4 cup shredded carrots and let simmer for another 15-20 minutes.
4. Add cheese. Mix in 2 – 2 1/2 cups cheese and stir until just combined. Serve in bread bowls or with rolls.

Notes:
- How to Store and Reheat: This soup will keep in the refrigerator in an airtight container for about 3 to 4 days. You can reheat the soup in the microwave or on the stovetop until it’s warmed throughout.

Nutrition:
- Calories: 634 kcal
- Carbohydrates: 20 g
- Protein: 26 g
- Fat: 50 g
- Saturated Fat: 31 g
- Cholesterol: 153 mg
- Sodium: 1076 mg
- Potassium: 501 mg
- Fiber: 1 g
- Sugar: 4 g
- Vitamin A: 5640 IU
- Vitamin C: 23.3 mg
- Calcium: 662 mg
- Iron: 1.4 mg

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Servings: 4 servings

01/22/2025

Ginger Glazed Chicken Ramen

Ingredients:
RAMEN BROTH
- 8 cups chicken broth (reduced sodium)
- 1/4 cup light soy sauce
- 1/4 cup mirin
- 2-inch piece fresh ginger, peeled and roughly chopped
- 3-5 cloves garlic, roughly chopped
- 4 green onions, cut into 2-inch pieces
- 1 stalk lemongrass, trimmed and cut into 2-inch pieces (optional)
- 1/2 - 1 tsp red pepper flakes

GINGER GLAZED CHICKEN
- 4 boneless, skinless chicken thighs
- 1/2 tsp black pepper
- 2 Tbsp vegetable oil
- 3 Tbsp light soy sauce
- 1 Tbsp dark soy sauce
- 3 Tbsp light brown sugar
- 2 tsp minced ginger
- 1 tsp minced garlic

RAMEN
- 8 oz fresh shiitake mushrooms, halved or sliced
- 5 oz baby spinach
- 1 Tbsp sesame oil
- 12 oz ramen noodles
- 3 green onions, sliced

Instructions:
1. Add all ramen broth ingredients to a large Dutch oven or stockpot. Bring to a boil, then reduce heat to MED/MED-LOW and simmer for 15-20 minutes.
2. Season chicken thighs with black pepper. Heat vegetable oil in a skillet over MED-HIGH heat, and cook chicken thighs for 4-5 minutes per side until golden brown.
3. Whisk together the remaining glazed chicken ingredients (light soy sauce, dark soy sauce, brown sugar, ginger, and garlic) and pour over chicken thighs in the skillet. Cook until syrupy and thick, turning chicken occasionally to glaze on both sides.
4. Remove chicken thighs to a cutting board to rest a few minutes, then slice thinly.
5. Once the ramen broth is done simmering, pour the broth over a colander in a large mixing bowl to strain the solids. Add the pot back to the stove and carefully pour the broth back into the pot.
6. Add mushrooms and cook for 2-3 minutes over MED heat. Add spinach and sesame oil, cook for another 3 minutes.
7. Boil ramen noodles in water for 1 minute less than the package directions specify. Drain and divide among 4 bowls.
8. Top bowls with hot ramen broth with mushrooms and spinach, then add sliced chicken and green onions. Add any additional toppings desired and serve hot.

Tips:
- To save stovetop space, chicken thighs can be broiled for an easy alternative cooking method.
- If using dried shiitake mushrooms, simmer them in the ramen broth for the full 20 minutes.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Calories: 659 kcal | Servings: 4

01/22/2025

Chicken Cheesesteak Skillet

Ingredients:
- 2 tablespoons olive oil, divided
- 1 yellow onion, halved and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 1/4 pounds boneless skinless chicken breasts, thinly sliced
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon smoked paprika
- Kosher salt and fresh ground black pepper to taste
- 1 cup shredded provolone cheese

Instructions:
1. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced peppers, onion, and season with salt and pepper. Sauté until tender, then transfer to a plate.
2. Add the remaining olive oil to the skillet. Cook the sliced chicken with Italian seasoning, smoked paprika, salt, and pepper until browned and fully cooked.
3. Return the peppers and onions to the skillet, stirring to combine. Top with shredded provolone cheese.
4. Cover the skillet with a lid until the cheese melts. Serve hot.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 362 kcal | Servings: 4 servings

01/22/2025

Addicting Toffee Chex Mix

Ingredients:
- 12.8 oz box Rice or Corn Chex Cereal
- 3 cups assorted nuts (pecans, almonds, peanuts, etc.)
- 3 cups pretzel thins or mini knots
- 1 cup unsalted butter
- 2 cups dark brown sugar
- 3/4 cup light corn syrup
- 1 tsp salt
- 2 tsp pure vanilla extract
- 1 tsp baking soda

Instructions:
1. Preheat oven to 250 degrees and line 2 baking sheets with aluminum foil sprayed generously with cooking spray.
2. In a large mixing bowl, combine the cereal, assorted nuts, and pretzels.
3. Melt the butter in a large saucepan over medium heat.
4. Add the brown sugar, corn syrup, and salt to the melted butter and bring to a boil, stirring frequently.
5. Boil the mixture for 2 minutes, then remove from heat.
6. Stir in the vanilla extract, then add the baking soda and mix thoroughly.
7. Pour the toffee mixture over the cereal, nuts, and pretzels and gently fold to combine.
8. Divide the mixture between the prepared baking sheets and spread evenly.
9. Bake for 30-55 minutes, stirring every 15 minutes.
10. Remove from oven and continue stirring until the mix is cool enough to stay separate.
11. Transfer to a bowl and enjoy!

Calories: 295kcal | Carbohydrates: 41g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 559mg | Potassium: 159mg | Fiber: 3g | Sugar: 14g

Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes

01/22/2025

Banana Oatmeal Cookies

Ingredients:
- 3 bananas overripe (about 1 ¼ cups mashed banana)
- 2 Tablespoons honey (or maple syrup)
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ½ cup quick cooking oats
- 1 tsp ground cinnamon
- ¼ tsp fine sea salt
- ½ cup chocolate chips or other add-ins like shredded coconut, dried cranberries, raisins, etc.

Instructions:
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside.
2. In a large mixing bowl, mash the bananas.
3. Add honey, egg, and vanilla and stir to combine.
4. Add oats, cinnamon, and sea salt and stir until combined.
5. If desired, add mix-ins and stir until evenly distributed.
6. Use a 1 tablespoon measuring spoon or a 1 ½ TBS cookie scoop to measure portions of the dough, and place them on the prepared baking sheet spaced about 2” apart.
7. Bake in the preheated oven for 12-15 minutes, or until the tops are just set and the bottoms are very lightly browned.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
9. Serve slightly warm or at room temperature.

Notes:
- Ingredient Substitutions: Overripe bananas can be thawed if frozen, honey/maple syrup can be interchanged, and egg can be replaced with a flax egg for a vegan version.
- Quick-cooking oats are recommended, but rolled oats can be used with a different texture.
- Cinnamon is a crucial ingredient for the best flavor.
- Additional mix-ins like chocolate chips, coconut, or dried fruit can be added for variety.
- Store in an airtight container at room temperature for 2 days, in the refrigerator for 5-7 days, or in the freezer for up to two months.

Nutrition:
- Serving: 1 cookie | Calories: 79 kcal | Carbohydrates: 15 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 10 mg | Sodium: 40 mg | Potassium: 98 mg | Fiber: 1 g | Sugar: 8 g | Vitamin A: 37 IU | Vitamin C: 2 mg | Calcium: 13 mg | Iron: 1 mg

Servings: 18 Cookies
Calories: 79
Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes

01/22/2025

Chocolate Caramel Pretzel Bars

Ingredients:
- 4 cups Pretzel twists (mini pretzel twists)
- 1 cup butter
- 1 cup Brown sugar, packed
- 2 cups chocolate chips

Instructions:
1. Preheat the oven to 325F. Line a baking sheet with aluminum foil then spray it with non-stick cooking spray.
2. Place the pretzels onto the baking sheet in a single layer until it's completely covered.
3. In a small pot, melt the butter and sugar over medium-low heat. Bring it to a boil, then continue boiling for 3 minutes, stirring constantly.
4. Pour the bubbly mixture evenly over the pretzels. The caramel mixture will even out when it bakes, so don't worry if you missed some spots.
5. Bake it at 325F for 8 to 10 minutes until the caramel is fully bubbling on the entire sheet.
6. Remove the baking sheet from the oven then sprinkle the chocolate chips evenly over the top. Return the baking sheet to the oven for another 1 to 2 minutes to soften the chocolate chips.
7. Use a spatula to spread the melted chocolate evenly. Then place the baking sheet in the freezer for 30 minutes.
8. Remove the pretzel bars from the baking sheet and peel off the aluminum foil. Break it apart or cut it into squares with a large knife.

Notes:
- Stores well in an airtight container for about a week.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 50 minutes | Servings: 12 servings

01/22/2025

Buttermilk Biscuits

Ingredients:
- 2 ½ cups all-purpose flour
- 2 tablespoons aluminum free baking powder
- 1 teaspoon salt
- 2 teaspoons honey
- 1/2 cup very cold butter
- 1 cup + 3 Tablespoons cold Buttermilk
Topping
- 2 Tablespoons honey
- 1 Tablespoon butter

Instructions:
1. Preheat oven to 425°F.
2. Combine flour, baking powder, and salt in a large mixing bowl.
3. Cut cold butter into cubes and mix into the dry ingredients until coarse crumbs form.
4. Add cold buttermilk and honey to the center of the mixture and gently stir until just combined.
5. Transfer the dough to a floured surface and shape into a rectangle.
6. Fold the dough and repeat the folding process several times.
7. Form the dough into a rectangle and cut out biscuit circles.
8. Place biscuits in a buttered skillet or on a baking sheet.
9. Bake for 15 minutes until golden brown.
10. Combine honey and butter, then brush over warm biscuits.
11. Optionally, bake for a few more minutes for extra browning.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Servings: 8 biscuits | Kcal: 299 kcal

01/22/2025

Biscuits and Gravy Casserole

Ingredients:
For Gravy
- 1 pound ground pork sausage
- 4 ½ cups milk
- ½ cup flour
- 3 Tablespoons butter
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
For biscuits
- 2 7.5 ounce cans refrigerator biscuits or use our homemade drop biscuit recipe

Instructions:
Heat oven to 350 degrees. Spray 13 x 9 inch glass pan with oil cooking spray.
Brown sausage in a medium-sized pot; transfer sausage to the prepared baking dish. Use a paper towel to blot out grease from the sausage.
Add butter to the sausage drippings in the pot and melt over medium heat. Add flour, salt, and peppers and stir to combine and create a roux. Cook 2-3 minutes until the roux begins to brown.
Add milk a little at a time, whisking until smooth. Cook on medium-low, stirring often until thickened. Pour gravy over sausage in the baking pan.
Separate refrigerator biscuits and cut each into fourths OR, make homemade biscuit dough and divide into small portions. Top gravy with biscuit pieces.
Bake 25-30 minutes until biscuits are golden brown. Serve warm.

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 10 servings | Calories: 407 kcal

01/22/2025

Mississippi Chicken

Ingredients:
- 3-4 chicken breasts, boneless, skinless
- 1 medium onion, diced
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
- 8-10 pepperoncini peppers
- 3/4 cup juice from pepperoncini
- 1/2 cup butter, sliced

Instructions:
1. Spray a large crockpot with a non-stick cooking spray or use a crockpot liner.
2. Place diced onion at the bottom of the crockpot and then add the chicken breasts on top.
3. Sprinkle both the au jus gravy mix and ranch dressing mix over the chicken.
4. Add the pepperoncini peppers, place slices of butter randomly on top of the chicken, and then pour the pepperoncini juice over everything.
5. Cover and cook on high for 4-5 hours or on low for 6-7 hours.

Notes:
Nutritional values are approximate. Please note that these values can vary depending on different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition:
- Calories: 439kcal
- Carbohydrates: 9g
- Protein: 37g
- Fat: 28g
- Saturated Fat: 16g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 7g
- Trans Fat: 1g
- Cholesterol: 169mg
- Sodium: 912mg
- Potassium: 785mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 908IU
- Vitamin C: 40mg
- Calcium: 28mg
- Iron: 1mg

Prep Time: 10 minutes | Cooking Time: 4 hours | Total Time: 4 hours 10 minutes
Servings: 4 servings

01/22/2025

Dark Old English Fruitcake

Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon salt
- 1 cup dark molasses
- ¼ cup brandy or orange juice
- 2 cups mixed dried fruits (raisins, currants, sultanas)
- 1 cup mixed candied peel
- 1 cup chopped nuts (walnuts or pecans)

Directions:
1. Prepare the Fruit: Soak the dried fruits and candied peel in brandy or orange juice overnight to enhance their flavor.
2. Preheat the Oven: Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper.
3. Mix the Batter: In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
5. Mix Everything Together: Gradually add the dry ingredients to the creamed butter mixture, alternating with the molasses. Gently fold in the soaked fruits, chopped nuts, and any remaining soaking liquid.
6. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 2 to 2 ½ hours, or until a toothpick inserted in the center comes out clean.
7. Cool and Store: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Wrap it tightly in parchment paper and foil, then store it in an airtight container for a few weeks to let the flavors mature.

Prep Time: 20 minutes (plus overnight soaking) | Cooking Time: 2 to 2 ½ hours | Total Time: About 2 hours 40 minutes
Kcal: Approx. 450 per slice | Servings: 10 servings

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