Cooking with Betty - Homemade Recipes, Santa Rosa, Los Angeles, CA (2026)

09/06/2026

Made this cheesy chicken pasta bake for dinner and it disappeared so fast 😂 The chicken came out really juicy, the pasta was super creamy, and that crispy cheesy top was probably my favorite part.

Nothing fancy, just one of those warm, comforting dinners that everyone at the table actually enjoys. Definitely making this one again! ❤️

06/29/2026

BBQ Bacon Cheeseburger Pasta Skillet 🍔🥓🧀

Ingredients 🛒

For the Pasta:
12 oz (340 g) rotini or penne pasta
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
For the Beef:
1 lb (450 g) lean ground beef
½ tsp salt
½ tsp black pepper
1 tsp smoked paprika
For the BBQ Sauce:
1 cup BBQ sauce
½ cup ketchup
1 tbsp yellow mustard
1 tsp Worcestershire sauce
½ cup beef broth
For the Cheese & Toppings:
1½ cups shredded cheddar cheese
1 cup shredded mozzarella cheese
½ cup cooked bacon, chopped
¼ cup chopped dill pickles
2 green onions, sliced
Directions 👩‍🍳
1. Cook the Pasta

Bring a large pot of salted water to a boil.

Cook the pasta according to the package directions until al dente.

Drain and set aside.

2. Brown the Beef

Heat olive oil in a large skillet over medium-high heat.

Add the diced onion and cook for about 3–4 minutes until softened.

Stir in the garlic and cook for 30 seconds.

Add the ground beef and season with:

Salt
Black pepper
Smoked paprika

Cook until browned, breaking it apart as it cooks.

Drain any excess grease.

3. Make the BBQ Cheeseburger Sauce

Reduce the heat to medium.

Stir in:

BBQ sauce
Ketchup
Yellow mustard
Worcestershire sauce
Beef broth

Mix well and simmer for 3–5 minutes until slightly thickened.

4. Combine Everything

Add the cooked pasta to the skillet.

Toss well until every piece of pasta is coated in the smoky BBQ sauce.

5. Melt the Cheese

Reduce the heat to low.

Sprinkle the cheddar and mozzarella evenly over the pasta.

Cover the skillet with a lid for 2–3 minutes, or until the cheese is completely melted.

6. Finish

Top with:

Crispy chopped bacon
Chopped dill pickles
Sliced green onions

Serve immediately while hot and cheesy.

06/28/2026

BBQ Bacon Cheeseburger Pasta Skillet 🍔🥓🧀

Ingredients 🛒

For the Pasta:

12 oz (340 g) rotini or penne pasta
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
For the Beef:
1 lb (450 g) lean ground beef
½ tsp salt
½ tsp black pepper
1 tsp smoked paprika
For the BBQ Sauce:
1 cup BBQ sauce
½ cup ketchup
1 tbsp yellow mustard
1 tsp Worcestershire sauce
½ cup beef broth
For the Cheese & Toppings:
1½ cups shredded cheddar cheese
1 cup shredded mozzarella cheese
½ cup cooked bacon, chopped
¼ cup chopped dill pickles
2 green onions, sliced
Directions 👩‍🍳
1. Cook the Pasta

Bring a large pot of salted water to a boil.

Cook the pasta according to the package directions until al dente.

Drain and set aside.

2. Brown the Beef

Heat olive oil in a large skillet over medium-high heat.

Add the diced onion and cook for about 3–4 minutes until softened.

Stir in the garlic and cook for 30 seconds.

Add the ground beef and season with:

Salt
Black pepper
Smoked paprika

Cook until browned, breaking it apart as it cooks.

Drain any excess grease.

3. Make the BBQ Cheeseburger Sauce

Reduce the heat to medium.

Stir in:

BBQ sauce
Ketchup
Yellow mustard
Worcestershire sauce
Beef broth

Mix well and simmer for 3–5 minutes until slightly thickened.

4. Combine Everything

Add the cooked pasta to the skillet.

Toss well until every piece of pasta is coated in the smoky BBQ sauce.

5. Melt the Cheese

Reduce the heat to low.

Sprinkle the cheddar and mozzarella evenly over the pasta.

Cover the skillet with a lid for 2–3 minutes, or until the cheese is completely melted.

6. Finish

Top with:

Crispy chopped bacon
Chopped dill pickles
Sliced green onions

Serve immediately while hot and cheesy.

06/28/2026

Crispy Parmesan Chicken Gnocchi Bake 🧀🍗🥔

Ingredients 🛒

For the Crispy Parmesan Chicken:
2 boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp Italian seasoning
½ tsp salt
½ tsp black pepper
½ cup all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
½ cup grated Parmesan cheese
2 tbsp olive oil
For the Gnocchi Bake:
1 lb (16 oz / 450g) potato gnocchi
2 tbsp butter
4 garlic cloves, minced
2 cups heavy cream
¾ cup chicken broth
1 tsp Italian seasoning
½ tsp crushed red pepper flakes (optional)
1½ cups shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
Salt and black pepper, to taste
2 cups fresh spinach (optional)
For the Crispy Topping:
½ cup panko breadcrumbs
¼ cup grated Parmesan cheese
2 tbsp melted butter
2 tbsp chopped fresh parsley

Directions 👩‍🍳

1. Prepare the Chicken

Pound the chicken breasts to an even thickness.

Season both sides with:

Garlic powder
Onion powder
Paprika
Italian seasoning
Salt
Black pepper

Coat each breast in flour, dip into the beaten egg, then coat in a mixture of panko breadcrumbs and Parmesan cheese.

2. Cook the Chicken

Heat olive oil in a large skillet over medium heat.

Cook the chicken for 4–5 minutes per side, until golden brown and fully cooked (internal temperature 165°F / 74°C).

Transfer to a cutting board, let rest for 5 minutes, then slice into strips.

3. Prepare the Gnocchi

In the same skillet, melt the butter.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the gnocchi and sauté for 3–4 minutes, until lightly golden.

4. Make the Cream Sauce

Pour in:

Heavy cream
Chicken broth

Stir in:

Italian seasoning
Crushed red pepper flakes (if using)

Simmer for 2–3 minutes.

Add:

Mozzarella
Parmesan

Stir until smooth and creamy.

If using spinach, stir it in until just wilted.

Season with salt and black pepper to taste.

5. Assemble the Bake

Transfer the creamy gnocchi mixture to a greased 9×13-inch baking dish.

Arrange the sliced crispy Parmesan chicken over the top.

6. Add the Crispy Topping

Mix together:

Panko breadcrumbs
Parmesan cheese
Melted butter

Sprinkle evenly over the casserole.

7. Bake

Bake at 400°F (200°C) for 20–25 minutes, until bubbly and golden.

For an extra crispy topping, broil for 2–3 minutes at the end.

Garnish with chopped parsley before serving.

06/28/2026

Street Corn Chicken Crunch Wrap 🌽🌯🔥
Ingredients 🛒

For the Chicken:

2 boneless, skinless chicken breasts, diced
1 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
Juice of 1 lime
For the Street Corn Filling:
1½ cups grilled or roasted corn
¼ cup mayonnaise
¼ cup sour cream
¼ cup crumbled Cotija cheese (or feta)
1 tbsp lime juice
1 tsp chili powder
½ tsp smoked paprika
Salt and pepper, to taste
2 tbsp chopped cilantro
For the Crunch Wrap:
4 large flour tortillas
4 tostada shells
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 cups shredded lettuce
1 cup diced tomatoes
¼ cup chipotle mayo (or spicy mayo)
Butter or oil for toasting
Directions 👩‍🍳
1. Cook the Chicken

In a bowl, toss the chicken with:

Olive oil
Chili powder
Smoked paprika
Garlic powder
Onion powder
Salt
Black pepper
Lime juice

Heat a skillet over medium-high heat and cook for 6–8 minutes, until golden and cooked through.

Set aside.

2. Make the Street Corn

In a large bowl combine:

Grilled corn
Mayonnaise
Sour cream
Cotija cheese
Lime juice
Chili powder
Smoked paprika
Cilantro

Mix until creamy and well coated.

3. Assemble the Crunch Wrap

Lay a tortilla flat.

Layer in the center:

Shredded cheddar
Shredded Monterey Jack
Lettuce
Tomatoes
Cooked chicken
A generous scoop of street corn
Chipotle mayo
One tostada shell for crunch

Fold the tortilla tightly toward the center, creating a sealed hexagon.

Repeat with the remaining wraps.

4. Toast

Heat a large skillet over medium heat.

Lightly butter or oil the pan.

Place the crunch wrap seam-side down and cook for 3–4 minutes until golden and crispy.

Flip carefully and cook another 3–4 minutes.

5. Serve

Slice each wrap in half.

Serve with:

Extra chipotle mayo
Lime wedges
Salsa
Guacamole

06/28/2026

Garlic Butter Steak & Crispy Potato Bowls 🥩🥔🧄

Ingredients 🛒

For the Steak:

1 lb (450g) sirloin steak
3 tbsp unsalted butter
4 garlic cloves, minced
1 tsp fresh thyme (or ½ tsp dried)
1 tsp fresh rosemary, chopped
1 tbsp olive oil
Salt and black pepper, to taste
For the Crispy Potato Bowls:
4 medium russet potatoes
3 tbsp melted butter
4 garlic cloves, minced
½ tsp smoked paprika
½ tsp Italian seasoning
Salt and black pepper, to taste
1½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 green onions, sliced
¼ cup cooked bacon bits (optional)
For the Garlic Butter Sauce:
2 tbsp butter
2 garlic cloves, minced
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tbsp chopped fresh parsley
Directions 👩‍🍳
1. Prepare the Potato Bowls

Preheat your oven to 400°F (200°C).

Bake the potatoes for 40–45 minutes, or until just tender.

Allow them to cool slightly.

Cut each potato in half and carefully scoop out the centers, leaving about ¼ inch of potato around the edges to create sturdy bowls.

Brush the insides and outsides with melted butter mixed with:

Garlic
Smoked paprika
Italian seasoning
Salt
Pepper

Return to the oven and bake for 15–20 minutes, until golden and crispy.

2. Cook the Steak

Pat the steak dry and season generously with:

Salt
Black pepper

Heat olive oil in a cast-iron skillet over high heat.

Sear the steak for 3–5 minutes per side, depending on your preferred doneness.

Reduce the heat and add:

Butter
Garlic
Thyme
Rosemary

Baste the steak with the garlic butter for 1–2 minutes.

Transfer to a cutting board and let rest for 10 minutes, then slice.

3. Make the Garlic Butter Sauce

Using the same skillet, add:

Butter
Garlic

Cook for about 30 seconds.

Stir in:

Worcestershire sauce
Dijon mustard

Simmer for 1 minute, then stir in fresh parsley.

4. Fill the Potato Bowls

Fill each crispy potato shell with:

Mozzarella cheese
Parmesan cheese

Bake for 5–7 minutes, until the cheese is melted and bubbly.

5. Assemble

Top each cheesy potato bowl with sliced garlic butter steak.

Spoon the warm garlic butter sauce over the steak.

Finish with:

Green onions
Bacon bits (optional)
Extra Parmesan
Fresh parsley

06/28/2026

Hot Honey Chicken & Burrata Pasta 🍯🍝🧀

Ingredients 🛒

For the Chicken:

2 boneless, skinless chicken breasts, sliced
1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
½ tsp Italian seasoning
½ tsp salt
½ tsp black pepper
For the Hot Honey:
¼ cup honey
1–2 tbsp hot sauce
1 tsp crushed red pepper flakes
1 tsp apple c***r vinegar
Pinch of salt
For the Pasta:
12 oz (340g) spaghetti or linguine
2 tbsp olive oil
4 garlic cloves, minced
1½ cups cherry tomatoes, halved
½ tsp crushed red pepper flakes
½ cup chicken broth
½ cup heavy cream
½ cup freshly grated Parmesan cheese
Salt and black pepper, to taste
Fresh basil leaves
For Serving:
1 ball fresh burrata
Extra hot honey
Fresh basil
Extra Parmesan
Cracked black pepper
Directions 👩‍🍳
1. Season and Cook the Chicken

Season the chicken with:

Garlic powder
Smoked paprika
Italian seasoning
Salt
Black pepper

Heat olive oil in a large skillet over medium-high heat.

Cook the chicken for 4–5 minutes per side, until golden and cooked through.

Transfer to a plate.

2. Make the Hot Honey

In a small saucepan combine:

Honey
Hot sauce
Red pepper flakes
Apple c***r vinegar
Pinch of salt

Simmer for 2 minutes, then remove from heat.

3. Cook the Pasta

Bring a large pot of salted water to a boil.

Cook the pasta until al dente.

Reserve ½ cup pasta water, then drain.

4. Prepare the Sauce

In the same skillet add:

Olive oil
Garlic

Cook for about 30 seconds.

Add cherry tomatoes and cook until softened.

Pour in:

Chicken broth
Heavy cream

Simmer for 2–3 minutes.

Stir in Parmesan cheese until melted and smooth.

Season with salt and pepper.

5. Combine Everything

Add:

Cooked pasta
Sliced chicken

Toss until everything is coated.

If needed, add a splash of reserved pasta water for a silky sauce.

Drizzle with a few spoonfuls of the hot honey and gently toss.

6. Finish

Transfer the pasta to a serving bowl.

Place the fresh burrata in the center.

Top with:

Fresh basil
Extra Parmesan
Cracked black pepper
A generous drizzle of hot honey

Break the burrata just before serving so the creamy center melts into the pasta.

06/28/2026

BBQ Bacon Cheeseburger Potato Bake 🍔🥔🧀

Ingredients 🛒

For the Potato Bake:

2½ lbs (1.1 kg) Yukon Gold or russet potatoes, thinly sliced
1 lb (450g) lean ground beef
8 slices bacon, cooked crispy and crumbled
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
½ cup BBQ sauce, plus extra for drizzling
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp black pepper
1 tsp salt (or to taste)
For Garnish:
3 green onions, sliced
Extra crispy bacon
Fresh parsley (optional)
Directions 👩‍🍳
1. Prepare the Oven

Preheat your oven to 375°F (190°C).

Grease a 9×13-inch baking dish.

2. Cook the Bacon

Cook the bacon until crispy.

Transfer to paper towels, then crumble into bite-sized pieces.

Reserve 1 tablespoon of bacon grease for extra flavor (optional).

3. Cook the Beef

Heat a skillet over medium-high heat.

Cook the ground beef with:

Garlic powder
Onion powder
Smoked paprika
Salt
Black pepper

Brown until fully cooked.

Drain excess grease if necessary.

4. Prepare the Potatoes

In a large bowl toss the sliced potatoes with:

Olive oil
Salt
Pepper
A little smoked paprika

Mix until evenly coated.

5. Assemble

Layer half of the potatoes in the baking dish.

Top with:

Half of the cooked beef
Half of the cheddar
Half of the mozzarella
Half of the bacon
A drizzle of BBQ sauce

Repeat with the remaining potatoes, beef, cheeses, bacon, and another drizzle of BBQ sauce.

6. Bake

Cover tightly with foil.

Bake for 45 minutes.

Remove the foil and continue baking for 20–25 minutes, or until:

Potatoes are fork-tender
Cheese is melted
Top is golden and bubbly

Broil for 2–3 minutes if you want extra browned cheese.

7. Finish

Drizzle with additional BBQ sauce.

Top with:

Green onions
Extra bacon
Fresh parsley (optional)

Serve hot.

06/28/2026

Buffalo Chicken Garlic Knot Casserole 🧄🌶️🧀

Ingredients 🛒

For the Casserole:

1 (16 oz / 450g) package refrigerated garlic knots (about 12–16 knots)
3 cups cooked shredded chicken
½ cup buffalo sauce (more to taste)
1 cup ranch dressing
1½ cups shredded mozzarella cheese
1½ cups shredded cheddar cheese
½ cup crumbled blue cheese (optional but recommended)
2 tbsp melted butter
1 tsp garlic powder
1 tsp Italian seasoning
2 green onions, sliced
Optional Toppings:
Extra buffalo sauce
Extra ranch dressing
Fresh parsley
Red pepper flakes
Directions 👩‍🍳
1. Prepare the Oven

Preheat your oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish.

2. Prepare the Chicken

In a large bowl combine:

Shredded chicken
Buffalo sauce

Mix until every piece of chicken is evenly coated.

3. Prepare the Garlic Knots

Bake the garlic knots for 5–6 minutes (about half the package baking time).

Cut each knot into bite-sized pieces.

This keeps them soft inside while preventing them from becoming soggy.

4. Assemble the Casserole

In a large mixing bowl combine:

Garlic knot pieces
Buffalo chicken
Ranch dressing
1 cup mozzarella
1 cup cheddar
Half of the blue cheese

Mix gently until evenly coated.

Transfer to the prepared baking dish.

5. Add the Cheese

Sprinkle over the top:

Remaining mozzarella
Remaining cheddar
Remaining blue cheese

Brush the tops of the garlic knots with melted butter mixed with:

Garlic powder
Italian seasoning
6. Bake

Bake for 20–25 minutes, or until:

Cheese is melted
The casserole is bubbling
Garlic knots are golden brown

Broil for 2–3 minutes for an extra crispy cheesy top if desired.

7. Finish

Drizzle generously with:

Ranch dressing
Buffalo sauce

Sprinkle with sliced green onions and fresh parsley.

06/28/2026

Honey Garlic Shrimp Parmesan Risotto 🍤🧄🧀

Ingredients 🛒

For the Shrimp:

1½ lbs (680g) large shrimp, peeled and deveined
2 tbsp butter
1 tbsp olive oil
Salt and black pepper, to taste
1 tsp smoked paprika
½ tsp chili flakes (optional)
Honey Garlic Sauce:
¼ cup honey
4 cloves garlic, minced
2 tbsp soy sauce
1 tbsp fresh lemon juice
1 tsp chili flakes
1 tsp Dijon mustard (optional)
Parmesan Risotto:
1½ cups Arborio rice
2 tbsp butter
1 small shallot, finely diced
3 cloves garlic, minced
5 cups warm chicken broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese
½ cup dry white w**e (optional)
Salt and black pepper, to taste
Garnish:
Chopped fresh parsley
Sliced green onions
Fresh lemon zest
Extra Parmesan cheese
Cracked black pepper
Directions 👩‍🍳
1. Cook the Shrimp

Season the shrimp with:

Salt
Black pepper
Smoked paprika
Chili flakes

Heat butter and olive oil in a large skillet over medium-high heat.

Cook the shrimp for 1½–2 minutes per side, just until pink.

Transfer to a plate.

2. Make the Honey Garlic Sauce

In the same skillet, add:

Honey
Garlic
Soy sauce
Lemon juice
Chili flakes
Dijon mustard (if using)

Simmer for 2–3 minutes until slightly thickened.

Return the shrimp to the pan and toss to coat.

Set aside.

3. Start the Risotto

In a separate large skillet or Dutch oven, melt the butter.

Add:

Shallot
Garlic

Cook for 2 minutes until softened.

Stir in the Arborio rice and toast for 1–2 minutes.

If using w**e, pour it in and cook until mostly absorbed.

4. Cook the Risotto

Add the warm chicken broth ½ cup at a time, stirring frequently.

Allow each addition to absorb before adding more.

Continue for 18–20 minutes, until the rice is creamy and tender.

5. Finish the Risotto

Stir in:

Heavy cream
Parmesan cheese

Season with salt and black pepper to taste.

Mix until smooth and velvety.

6. Combine

Top the creamy risotto with the honey garlic shrimp.

Spoon the remaining honey garlic sauce over the shrimp.

7. Garnish & Serve

Finish with:

Fresh parsley
Green onions
Lemon zest
Extra Parmesan
Fresh cracked black pepper

Serve immediately while hot.

Cooking with Betty - Homemade Recipes

09/06/2026

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