Flavor Bomb! Ground Beef Recipe
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Another one of my absolute favorite family recipes. We love this simple ground beef meal, easy to make yet lacks no flavor at all. It really is a comforting meal and Kiddo Approved Too!
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Here’s my easy recipe
1 lb organic ground beef
1 1/2 cups water
1 can diced tomatoes with green chilies
7 baby potatoes
4 bell peppers
2 zucchini
2 tomatoes
1 jalapeños
1 tbsp avocado oil
1/2 onion
1/2 tbsp onion salt
1/2 tbsp smoked paprika
1 tsp garlic powder
1/4 tsp salt
#easycooking #easymeals #quickmeals #simplecooking #homecook #familymeals #easyfamilymeals #beefrecipe #onepanmeals #groudbeef #groundbeefrecipe
7 Crazy Delicious Cauliflower Dinners
7 Crazy Delicious Cauliflower Dinners ⬇️ RECIPE LINKS BELOW ⬇️ Cauliflower is the little veggie that could: tasty and healthy, it can be used to make pretty much any dish, which is why it's disappointing for us to see it so often left as a bland, uneaten side dish. But no longer! The following 7 recipes will show you how to turn cauliflower into the star of your dinner table. Let's get cooking!
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1. Bacon Cauliflower Meatballs:
Cauliflower makes the perfect substitute for starchy ingredients like rice, bread, and potatoes, and it doesn't taste half bad either! Throw it together with bacon, meatballs, and a creamy cheese sauce, and you've got yourself quite the dish!
2. Cauliflower Hamburger Casserole:
Cauliflower is all the rage right now because it's the perfect substitute for a lot of carb-heavy foods such as rice or mashed potatoes. So if you're looking to add some more veggies to your diet or cut back on carbs, this delicious casserole is the dish for you!
3. Cauliflower Sun:
Do you want to brighten someone's day or really make their face light up? Then this cauliflower dish is just what you're looking for! Stuffed with a ground beef filling and surrounded by rays of cheesy bacon mashed potatoes, this cauliflower sun will be the most radiant thing you eat all week!
4. Cauliflower Beef Island:
Many myths and legends often involve a mysterious island surrounded by treacherous seas. The origin of this recipe is lost somewhere in the mists of time, but our cauliflower dish in a béchamel sauce is much more welcoming — both on first viewing and when you cut into it!
5. Stuffed Cauliflower:
It's true that you'd normally serve cauliflower once you've cut it up into its individual florets. Today however, we have an alternative proposal: serve it all in one piece! Decorated with other vegetables, béchamel sauce poured on top, and crowned with cheese, it definitely makes for an unique dish!
6. Cauliflower Roulade:
If your resolution is to try and eat healthier or perhaps drop a few pounds, then this is the recipe for you. Low on carbs and high in quality, this tasty cauliflower roll-up checks all the boxes. Who knew something this healthy could taste so good?!
7. Cauliflower Sausage Casserole:
A hearty casserole – or really any baked dish – is always a popular dinner choice, especially in the colder months. This unique dish certainly fits in that category, and you'll love the genius combination of filling vegetables, tender bratwurst, melted cheese, and a creamy sauce. Dig in!
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The Pioneer Women Makes Amazing Glazed Ham | The Pioneer Woman | Food Network
The glaze on this ham is a 10/10! And you need it on your holiday dinner lineup.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Amazing Glazed Ham
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 3 hr 15 min (includes resting time)
Active: 15 min
Yield: 14 to 16 servings
Ingredients
One 7- to 9-pound fully cooked spiral-cut ham
1 cup dark brown sugar
1/4 cup grainy brown mustard
2 tablespoons apple cider vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon chili powder
3 medium oranges, zested and juiced
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
Directions
Let the ham sit at room temperature for 1 hour before baking. This will allow it to cook evenly.
Preheat the oven to 325 degrees F.
Make the glaze: In a medium pot over medium-high heat, combine the brown sugar, mustard, vinegar, cinnamon, paprika, chili powder, orange zest and juice, garlic and some salt and pepper. Bring to a gentle boil and cook for 10 minutes, stirring occasionally.
Place a rack in a roasting pan. Put the ham on the rack large open-face down (so the spiral cuts are stacked on top of one another).
Brush half of the glaze over the surface of the ham, getting it between the slices as much as you can.
Pour about an inch of water in the base of the roasting pan; the water should not touch the ham. Tent the pan loosely with aluminum foil and bake for about 10 minutes per pound (1 hour 10 minutes to 1 hour 25 minutes).
Take the ham out of the oven and remove the foil. Raise the oven temperature to 375 degrees F. Brush half of the remaining glaze on the ham. When the oven is up to temperature, return the ham, uncovered, and bake for 15 minutes. Brush the remaining glaze over the ham and cook for another 15 minutes.
Carefully transfer the ham to a platter. Serve right away, or cover with foil and take it to your gathering!
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The Pioneer Women Makes Amazing Glazed Ham | The Pioneer Woman | Food Network
Quarantine Cooking Easy Broth Recipe – How to Stretch Out COVID19 Coronavirus Food Ration Series
From Shawna Coronado at
An Easy Broth Recipe – How to Stretch Out COVID19 Coronavirus Food Ration Series
EASY BROTH RECIPE
Ingredients:
• Chicken, beef, pork, or lamb bones (optional)
• Vegetables [whatever you have] - raw carrots, celery, and onions with skin on
• Peppercorns (optional)
Instructions:
1. Roast bones at 425 F or 218 C for 45 minutes
2. Rough chop celery, carrots, onions
3. Add peppercorns (optional)
4. Cover all the ingredients in a large stock pot with water
5. Put on to boil, then low simmer 2 to 4 hours
6. Take a spoon and remove scum from the top of the pot
7. Add fresh herbs THEN if you like but DO NOT SEASON WITH SALT
8. Remove bones and vegetables and toss out, then cool and strain broth
Store in refrigerator 3 – 4 days or freeze 4 – 6 months
The details -
Want to save money and stretch your food while you are stuck at home self-isolating? We are all looking to stretch out the coronavirus covid19 rations. The best way to conserve some cashola and to stretch that food out is to turn a little bit of something into a whole lot of broth or soup. With a small amount of ingredients which we normally toss in the garbage, you can feed you and your family over a longer period of time. If you are concerned about social isolating for COVID-19 or the Zombie Apocalypse, or what have you, then consider using all your bottom of the bin items to make this absolutely delightful broth.
Now a very important thing to note is that we are not making fancy-pants “I’ve got a culinary degree and I know how to use it” broth! This broth is all about rescuing items you might have thrown in the garbage and – instead - creating something magical and delicious from those used bits.
You should use whatever you have – I have Rotisserie chicken bones and old turkey bones, but you can use any bones you have available OR if you want to make a vegan broth you can use all vegetables and skip past the bones entirely – it’s purely based on whatever you have in your house RIGHT NOW. Don’t season your chicken stock with salt, instead season whenever you use the broth in a recipe so you do not double salt.
Once it’s done, you will have the most beautiful delicious broth ever made from a bunch of stuff that was going in the bin and it is absolutely the foundation to truly stretch out your food. From this foundation you can make soups, add to ground meat mixtures, and add flavor to casseroles and more.
Sign up for my regular newsletter which has easy tips on how to eat smart and live an anti-inflammatory lifestyle right here on the website. Also, if you want my anti-inflammatory cookbook to help guide you on a healthy meal plan, Ogden Publishing is listing the Stacked with Flavor book at a discount right now for anyone who needs it. JUST CLICK HERE TO GET THE DISCOUNT -
BE SAFE and BE WELL!
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Guy Fieri Makes Bacon Tomato Pasta | Guy's Big Bite | Food Network
Bacon and Tomato Pasta, because what else do you truly need? ❤️
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We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Bacon and Tomato Pasta
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 35 min
Prep: 15 min
Cook: 20 min
Yield: 4 to 6 servings
Ingredients
2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon or pancetta, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/4 cup red wine
4 tablespoons basil, chiffonade
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
Directions
In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.
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Guy Fieri Makes Bacon Tomato Pasta | Guy's Big Bite | Food Network