Jesha Ann Stevens

Jesha Ann Stevens dough wrangler
NYC
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Garlic Parmesan Bacon Cheeseburger Bombs 🥓🧀Ingredients 🛒:1 lb ground beef4 slices bacon, cooked and crumbled4 slices pro...
10/20/2024

Garlic Parmesan Bacon Cheeseburger Bombs 🥓🧀

Ingredients 🛒:

1 lb ground beef
4 slices bacon, cooked and crumbled
4 slices provolone or mozzarella cheese
4 burger buns
2 tbsp unsalted butter, melted
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1 tsp garlic powder
Salt and pepper, to taste
Freshly ground black pepper, for garnish

Directions 👩‍🍳:

Prepare the Beef Patties: Season the ground beef with salt, pepper, and garlic powder. Form the beef into 4 equal patties.

Cook the Patties: In a large skillet, cook the patties over medium heat for 4-5 minutes on each side, or until cooked to your desired doneness. Top each patty with a slice of cheese in the last minute of cooking, allowing it to melt. Remove from heat and let the patties rest.

Make the Garlic Parmesan Butter: In a small bowl, combine the melted butter, minced garlic, and Parmesan cheese.

Assemble the Burger Bombs: Place the cheeseburger patties on the bottom halves of the buns. Sprinkle the crumbled bacon on top of each burger. Brush the tops of the buns with the garlic Parmesan butter mixture.

Bake or Grill (Optional): For a crispier bun, you can place the assembled burgers on a baking sheet and broil for 1-2 minutes until golden brown, or lightly toast the buns on the grill.

Serve: Serve these garlic Parmesan bacon cheeseburger bombs hot, sprinkled with freshly ground black pepper and extra Parmesan if desired. Enjoy with your favorite dipping sauces or a side of fries!

Prep Time ⏱️: 15 minutes
Cook Time ⏱️: 10 minutes
Total Time ⏱️: 25 minutes
Servings 🍽️: 4
Calories 🔥: 600 kcal per serving

Rigatoni with Sausage and Summer VegetablesIngredients 🛒:12 oz rigatoni pasta1 lb Italian sausage (sweet or spicy), remo...
10/20/2024

Rigatoni with Sausage and Summer Vegetables

Ingredients 🛒:

12 oz rigatoni pasta
1 lb Italian sausage (sweet or spicy), removed from casing
1 zucchini, sliced into half moons
1 red bell pepper, diced
1 yellow bell pepper, diced
1 pint cherry tomatoes
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1/4 cup fresh basil, chopped
2 tbsp olive oil
Salt and pepper, to taste
Fresh Parmesan cheese, grated for garnish

Directions 👩‍🍳:

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

Cook the Sausage: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove from the skillet and set aside.

Sauté the Vegetables: In the same skillet, add the remaining olive oil and sauté the garlic for about 30 seconds until fragrant. Add the zucchini, bell peppers, and cherry tomatoes. Cook for 5-7 minutes, until the vegetables are tender and the tomatoes begin to burst.

Add Tomatoes and Sausage: Stir in the diced tomatoes and return the cooked sausage to the skillet. Season with salt and pepper, and let the sauce simmer for 5 minutes.

Combine with Pasta: Toss the cooked rigatoni into the skillet with the sausage and vegetables. Stir in the fresh basil and mix everything together until well coated.

Serve: Divide the pasta into bowls and top with freshly grated Parmesan cheese. Garnish with extra basil for a fresh finish.

Prep Time ⏱️: 10 minutes
Cook Time ⏱️: 20 minutes
Total Time ⏱️: 30 minutes
Servings 🍽️: 4
Calories 🔥: 550 kcal per serving

Creamy Sausage and Potato SoupIngredients 🛒:1 lb Italian sausage (mild or spicy)1 small onion, chopped3 cloves garlic, m...
10/20/2024

Creamy Sausage and Potato Soup
Ingredients 🛒:
1 lb Italian sausage (mild or spicy)
1 small onion, chopped
3 cloves garlic, minced
4 cups chicken broth
4 medium potatoes, cut into bite-sized pieces
2 cups fresh spinach (or kale)
1 cup heavy cream
1/2 tsp crushed red pepper flakes (optional)
Salt and pepper, to taste
1 tbsp olive oil
Fresh parsley, chopped for garnish
Directions 👩‍🍳:
Cook the Sausage: In a large pot, heat olive oil over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Remove the sausage and set aside.
Sauté the Onion and Garlic: In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until softened and fragrant.
Add Broth and Potatoes: Pour in the chicken broth and add the potatoes. Bring to a simmer and cook for about 15-20 minutes, or until the potatoes are tender.
Add Spinach and Sausage: Stir in the fresh spinach and cooked sausage, letting the spinach wilt for about 2-3 minutes.
Finish with Cream: Stir in the heavy cream, crushed red pepper flakes (if using), and season with salt and pepper. Let the soup simmer for another 5 minutes until everything is heated through.
Serve: Garnish with freshly chopped parsley and serve hot with some crusty bread on the side.
Prep Time ⏱️: 10 minutes
Cook Time ⏱️: 30 minutes
Total Time ⏱️: 40 minutes
Servings 🍽️: 4-6
Calories 🔥: 400 kcal per serving

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