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Heavenly Recipes, Crosstown Boulevard Nw, Andover, Waltham, MA (2026)

09/04/2024

Cheesy Sausage and Rice

Ingredients:

2 tablespoons olive oil
1 ring (13.5 ounces) smoked sausage or kielbasa, sliced into 1/4-inch pieces
1 yellow onion, finely diced
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1 teaspoon garlic, minced
2 cups instant white rice
2 cans (10.75 ounces each) cream of chicken soup
2 cups (480 g) chicken broth
2 cups (226 g) mild cheddar cheese, shredded, divided
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 cup (1/2 stick / 57 g) unsalted butter, sliced into 4 pats
Parsley, for garnish

Instructions:

Preheat your oven to 400°F (200°C).
Add olive oil to a 15-inch oven-safe skillet over medium heat. Once the oil is hot, add the sausage slices and sear them on each side until browned, about 2-3 minutes per side. Remove the skillet from the heat.
To the skillet, add the diced onion, green and red bell peppers, minced garlic, rice, cream of chicken soup, chicken broth, 1 cup of shredded cheddar cheese, crushed red pepper flakes, kosher salt, and black pepper. Stir until everything is well combined.
Top the mixture with the pats of butter, evenly spaced, and sprinkle the remaining 1 cup of shredded cheddar cheese on top.
Cover the skillet with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the cheese is hot and bubbly.
Top with freshly chopped parsley. Salt to taste, and serve hot.

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Servings: 6 servings

09/04/2024

Candied Jalapeños (Cowboy Candy)

Ingredients:

20 large jalapeños
2 cups apple cider vinegar
2 cups granulated sugar
2 cups packed brown sugar
1 teaspoon turmeric
1 teaspoon garlic powder
1/4 teaspoon celery seed
1/2 teaspoon cayenne pepper

Instructions:

Wearing gloves, slice and discard the stems from the jalapeños. Slice the peppers into 1/4-inch thick rounds. Transfer the sliced jalapeños to a bowl and set aside.
In a large pot over high heat, combine the apple cider vinegar, granulated sugar, brown sugar, turmeric, garlic powder, celery seed, and cayenne pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer for about 5 minutes.
Add the sliced jalapeños to the pot. Increase the heat to high and simmer for exactly 4 minutes, stirring occasionally.
Using a slotted spoon, transfer the jalapeños to clean, sterile canning jars, filling them to within 1/4-inch of the top.
Increase the heat under the pot to high and boil the remaining syrup for 6-7 minutes to thicken it slightly. Remove from heat and let it cool for about 3 minutes.
Carefully pour the syrup into the jars, making sure all the jalapeños are completely submerged. Use a chopstick or similar tool to release any air bubbles by gently poking into the jars.
Wipe the rims of the jars with a clean, damp paper towel. Seal with two-piece lids. Place the jars in the fridge.
Let the jars chill for at least 2 weeks, preferably a month, to allow the flavors to develop. The longer they sit, the better they will taste. Keep the jars stored in the fridge and consume within 2 months.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes (plus chilling time)
Servings: Makes several jars, depending on size

09/04/2024

Seasoned Biscuits and Gravy Bombs

Ingredients:

1/2 pound ground pork sausage
2 tablespoons all-purpose flour
1 1/4 cups (306 g) whole milk, room temperature
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 can (8-count) Southern homestyle buttermilk biscuits (not flaky)
1/4 cup Challenge® Butter Snack Spread Lawry's Seasoned Salt,* softened, divided
Parsley, for garnish

Instructions:

In a skillet over medium heat, brown the pork sausage until it reaches an internal temperature of 160°F.
Reduce the heat to medium-low. Add the flour to the sausage, stirring to combine. Gradually pour in the milk, stirring frequently until the mixture thickens, about 8-10 minutes. Season with pepper and garlic powder. Set aside to cool slightly.
Preheat your oven to 375°F. Spray a 12-inch oven-safe skillet with nonstick cooking spray.
Remove the biscuits from the can and place them on a clean work surface. Using a rolling pin, flatten each biscuit to about 1/8-inch thickness.
Place 2 heaping tablespoons of the sausage mixture on top of each flattened biscuit. Carefully pinch the edges of the biscuit together to seal the mixture inside.
Place the sealed biscuits, seam-side down, into the prepared skillet. Brush the tops with half of the seasoned butter, reserving the rest for later.
Bake the biscuits in the preheated oven for 18-20 minutes, or until they are golden brown.
Once out of the oven, brush the warm biscuits with the remaining seasoned butter. Garnish with chopped parsley and serve warm.

Prep Time: 20 minutes | Cooking Time: 18-20 minutes | Total Time: 40 minutes
Servings: 8 servings

09/04/2024

Crispy Onion Rings

Ingredients:

1 cup (245 g) buttermilk, room temperature
2 cups (250 g) all-purpose flour
2 teaspoons garlic powder
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 large onion, sweet or yellow
Vegetable oil, for frying
Fry sauce, ketchup, or ranch dressing for dipping

Instructions:

Line a large baking sheet with parchment paper and set it aside.
In a medium bowl, add the buttermilk.
In a separate medium bowl, combine the flour, garlic powder, salt, and black pepper.
Slice the onion into 1/2-inch rings, separating each ring.
Dip each onion ring into the buttermilk mixture, then coat it in the flour mixture. Place the coated rings onto the parchment-lined baking sheet. Repeat this process for all the onion rings, ensuring each is well-coated.
Frying in Oil:
Fill a large pot or Dutch oven with 1-2 inches of vegetable oil, enough to cover the onion rings. Heat the oil over medium heat until it reaches 375°F, using a thermometer to monitor the temperature. While the oil heats, line a pan with a paper towel to drain the fried rings.
Fry 2-3 onion rings at a time for about 3 minutes, flipping halfway through cooking. Avoid overcrowding the pan. Continuously monitor the oil temperature, keeping it as close to 375°F as possible.
Using a slotted spoon, remove the onion rings from the oil and place them on the paper towel-lined pan to drain excess grease. Repeat with the remaining onion rings.
Serve the onion rings hot with your preferred dipping sauce, such as fry sauce, ketchup, or ranch dressing.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Servings: 4-6 servings

09/04/2024

Minestrone Soup

Ingredients:

2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium yellow onion, diced (about 1 cup)
2 medium carrots, peeled and sliced into rounds (about 1 cup)
1 cup seasonal vegetables (e.g., zucchini), sliced and quartered
2 ribs celery, trimmed and diced
2 cloves garlic, minced
5 cups chicken stock
1 large russet potato, peeled and diced
1 can (14.5 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 teaspoons Italian seasoning
2 teaspoons kosher salt
1 cup ditalini noodles, uncooked
1 can (15.5 ounces) cannellini beans, drained and rinsed
1 cup fresh spinach
1/2 cup parmesan cheese, grated for garnish
Fresh parsley, chopped for garnish

Instructions:

To a large, heavy-bottom pot with a tight-fitting lid, add butter and olive oil. Heat over medium heat until melted.
Add the diced onion, carrots, zucchini, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes. Add the minced garlic and cook for another minute.
Pour in the chicken stock, then add the diced potato, diced tomatoes (with their juice), tomato paste, Italian seasoning, and kosher salt. Stir to combine.
Bring the mixture to a low boil, then reduce the heat to low. Cover the pot and let the soup simmer for 15 minutes.
Add the dry pasta noodles, cannellini beans, and spinach leaves to the pot. Stir well to combine all the ingredients. Cover and simmer on low for an additional 15-20 minutes, or until the noodles are cooked through and the potatoes are tender.
Serve the minestrone soup hot, topped with grated parmesan cheese and chopped parsley for garnish.

Prep Time: 15 minutes | Cooking Time: 40-45 minutes | Total Time: 55-60 minutes
Servings: 6-8 servings

09/04/2024

Crockpot Steak Bites

Ingredients:

3 pounds sirloin steak, cut into bite-sized pieces
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 small sweet onion, thinly sliced
3 cloves garlic, thinly sliced
1 cup unsalted beef stock
1 (1-ounce) packet au jus gravy mix
4 tablespoons unsalted butter, thinly sliced
Fresh chopped parsley for garnish (optional)

Instructions:

Place the cubed steak into a large bowl and season with salt and pepper; toss to combine.
Heat a large skillet over medium-high heat and add half of the vegetable oil. Sear the steak pieces in batches until browned, then transfer them to the slow cooker. Add more oil to the pan if needed for additional batches.
Once all the steak has been seared and transferred, add the sliced onion and garlic to the slow cooker. Toss them with the steak bites.
Pour in the beef stock and sprinkle the au jus mix evenly over the steak and onions. Top with slices of butter.
Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, stirring every 30 minutes if possible.
Serve warm, garnished with fresh chopped parsley if desired.

Prep Time: 20 minutes | Cooking Time: 3-4 hours (high) or 6-8 hours (low) | Total Time: 6-8 hours
Servings: 6-8 servings

09/04/2024

Cowboy Corn Dip

Ingredients:

2 cans (15.25 ounces each) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1/2 cup (116 g) mayonnaise
4 ounces cream cheese, softened
1 cup (113 g) mild cheddar cheese, shredded
1 cup (113 g) mozzarella cheese, shredded
1/2 cup (50 g) parmesan cheese, grated
1 large jalapeño, seeded and finely diced
8 slices thick-cut bacon, cooked and crumbled
1 medium red onion, finely diced (about 1/2 cup)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Green onion, chopped for garnish

Instructions:

In a large bowl, combine the corn, black beans, mayonnaise, cream cheese, cheddar cheese, mozzarella cheese, parmesan, jalapeño, bacon, red onion, salt, and pepper. Stir until everything is well combined.
Top with chopped green onion for garnish.
Serve with tortilla chips or crackers.

Prep Time: 15 minutes | Total Time: 15 minutes
Servings: 10-12 servings

09/04/2024

Hasselback Kielbasa Bites

Ingredients:

2 rings (13.9 ounces each) Kielbasa
1/4 cup coarse ground Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons light brown sugar
1 teaspoon Worcestershire sauce
2 tablespoons mayonnaise
Parsley, chopped for garnish (optional)

Instructions:

Slice the Kielbasa into 1/4-inch slices, but not all the way through. To do this, place the kielbasa between two chopsticks or skewers to prevent cutting through completely. Using a sharp knife, slice in a downward motion, stopping at the chopsticks.
Slice the sausage crosswise into 1-inch bite-sized pieces (about 3 slices per piece), resulting in about 20 bites per ring, or 40 bites total. Place the bites into a large bowl or onto a baking sheet.
In a small bowl, combine the Dijon mustard, apple cider vinegar, brown sugar, and Worcestershire sauce.
Divide the mixture into two bowls.
To the first bowl of the mustard mixture, add the mayonnaise. Stir to combine and refrigerate this sauce, covered, as a dipping sauce.
Pour or brush about half of the second bowl of mustard sauce over the Kielbasa bites, making sure to get the sauce between each cut section. Reserve the rest of the sauce for after cooking.
Arrange the Kielbasa bites in a single layer in the basket of your air fryer. Depending on the size of your air fryer, you may need to work in batches.
Air fry at 400°F for 7-9 minutes, or until browned, shaking the basket halfway through cooking.
Remove the bites from the air fryer and place them on a large platter or baking sheet. Pour or brush the rest of the reserved mustard sauce over each bite.
Garnish with chopped parsley, if desired, and serve warm with the mayonnaise-based dipping sauce. Enjoy!

Prep Time: 15 minutes | Cooking Time: 7-9 minutes | Total Time: 24 minutes
Servings: 8 servings

09/04/2024

KFC Original Secret Chicken

Ingredients:

1 whole chicken, cut into pieces
2 cups buttermilk
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon celery salt
1/2 teaspoon white pepper
1/2 teaspoon ground mustard
1/2 teaspoon ground ginger
Vegetable oil for frying

Directions:

Place the chicken pieces in a large bowl and cover with buttermilk. Marinate in the refrigerator for at least 4 hours, preferably overnight.
In a large bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, thyme, basil, oregano, celery salt, white pepper, ground mustard, and ground ginger. Mix well.
Remove the chicken from the buttermilk and let the excess drip off. Dredge each piece in the seasoned flour mixture, ensuring each piece is well coated. Place the coated chicken on a wire rack and let it sit for 15-20 minutes.
Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). The oil should be deep enough to fully submerge the chicken pieces.
Fry the chicken in batches, avoiding overcrowding the fryer or skillet. Cook each piece for 12-15 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Remove the chicken from the oil and place it on a wire rack to drain excess oil. Let it rest for a few minutes before serving.

Prep Time: 20 minutes (plus marinating time) | Cooking Time: 30 minutes | Total Time: 50 minutes (plus marinating time)
Servings: 4-6 servings

09/04/2024

Baked Sweet and Sour Chicken

Ingredients:

For the Chicken:
1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup cornstarch
2 large eggs, beaten
1/4 cup vegetable oil
For the Sweet and Sour Sauce:
3/4 cup granulated sugar
1/2 cup apple cider vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1 teaspoon garlic powder
1/2 teaspoon salt

Directions:

Preheat your oven to 325°F (165°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, toss the chicken pieces with the cornstarch until well-coated. Dip each piece into the beaten eggs.
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 3-4 minutes (the chicken does not need to be fully cooked at this point). Transfer the browned chicken to the prepared baking dish.
In a medium bowl, whisk together the sugar, apple cider vinegar, ketchup, soy sauce, garlic powder, and salt until smooth.
Pour the sweet and sour sauce evenly over the chicken in the baking dish.
Bake, uncovered, in the preheated oven for 45-50 minutes, stirring the chicken every 15 minutes to ensure it is well-coated with the sauce and cooked through.
Serve the baked sweet and sour chicken over rice and garnish with green onions or sesame seeds if desired.

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 350 kcal per serving | Servings: 4 servings

09/04/2024

Hawaiian Grilled Teriyaki Chicken

Ingredients:

4 boneless, skinless chicken breasts
1/2 cup soy sauce
1/2 cup pineapple juice
1/4 cup brown sugar
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons rice vinegar
1 tablespoon cornstarch
1/4 cup water
2 tablespoons sesame seeds
2 green onions, chopped

Directions:

In a bowl, whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger, and rice vinegar until the sugar is dissolved.
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is fully coated. Marinate in the refrigerator for at least 2 hours, or overnight for best results.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C).
While the chicken is grilling, prepare the teriyaki sauce by bringing the remaining marinade to a boil in a small saucepan. In a separate bowl, mix the cornstarch and water to make a slurry, then add it to the boiling marinade. Cook for 2-3 minutes, or until the sauce has thickened.
Brush the grilled chicken with the thickened teriyaki sauce and sprinkle with sesame seeds and chopped green onions before serving.

Prep Time: 15 minutes | Marinating Time: 2 hours | Cooking Time: 15 minutes | Total Time: 2 hours 30 minutes
Kcal: 280 kcal | Servings: 4 servings

09/04/2024

Philly Cheesesteak Meatloaf

Ingredients:

2 tablespoons butter
1 small yellow onion, diced
1 small green bell pepper, diced
8 ounces brown mushrooms, minced
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
2 pounds lean ground beef (80/20 or 85/15)
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 eggs
1 cup panko breadcrumbs
8 ounces Provolone cheese slices

Instructions:

Preheat your oven to 375°F and spray a large loaf pan with cooking spray.
In a large skillet, melt the butter over medium heat. Add the diced onions, bell peppers, mushrooms, salt, and pepper. Let them brown for 1-2 minutes before stirring, then brown for another 1-2 minutes before stirring again. Allow the mixture to cool for five minutes.
In a large bowl, combine the ground beef, ketchup, Worcestershire sauce, eggs, panko breadcrumbs, and the cooled vegetable mixture. Mix until just combined.
Add half of the meat mixture to your prepared loaf pan. Layer half of the Provolone cheese slices in the center of the pan, forming a 2-inch wide section (cut the slices into thirds if needed to fit).
Top with the remaining meat mixture, shaping it into a rounded loaf.
Bake for 40 minutes, then remove from the oven. Layer the remaining cheese on top and return to the oven.
Cook for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the internal temperature of the meatloaf reaches 160°F.
Let the meatloaf rest for 10 minutes before slicing and serving.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes
Servings: 6-8 servings

Heavenly Recipes

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Monday	8am - 11pm
Tuesday	8am - 11pm
Wednesday	8am - 11pm
Thursday	8am - 11pm
Friday	8am - 11pm
Saturday	8am - 11pm
Sunday	8am - 11pm