Відео

On my dinner list for this week! Yum

Too much sugar will use less sugar

My dad full Filipino straight from the islands. He would tell my sisters don't trim off the fat, that's what gives it the best flavor. I myself half Filipino and Mexican love meat cooked with the fat. you can always trim it off afterwards but does help flavor the meat. And the sauce poured onto the rice is like icing on the cake.

Thanks for including the recipe-- you left off the cheese topping in the verbal instructions :)

White chicken enchiladas Ingredients 3 cups shredded chicken 1 teaspoon cumin 10 flour tortillas 2 1/2 cups shredded Monterey Jack cheese, divided 3 tablespoons butter 3 tablespoons flour 2 cups chicken broth 1 cup sour cream 4 oz can diced green chilies Directions Preheat oven to 350 degrees. Season chicken with cumin, salt and pepper and combine with 1 1/2 cups Monterey Jack cheese. Roll chicken mixture into tortillas and place onto a 9 x 13 inch baking dish. Melt butter in a pan over medium heat and stir in flour. Slowly whisk in chicken broth and bring to a boil. Let simmer over medium low for 5 minutes to thicken. Remove from heat and stir in sour cream, green chilies and season with salt and pepper. Pour sauce over enchiladas and top with remaining 1 cup cheese. Bake for 25 minutes. Serve with your favorite hot sauce. Note For the chicken, you can use a rotisserie chicken or bake your own. Preheat oven to 350°. Season 2 chicken breasts (about 1 1/2 lbs) on both sides with salt and pepper and drizzle over olive oil. Bake until cook through, about 25-30 minutes.

I gotta make this asap! I just know it's good

Take out versions always have 90% bell pepper 10% chicken. I stopped ordering it. Thank you for this recipe

Strawberry glaze? How make that?

🔥🔥🔥🔥

Too cute

Looks great!

I usually make beef in my cast iron similar to this, but I like your method with the slow cooker more.

Chaffee Missouri

Joanne, I love this recipe, it is so perfect for a weeknight meal! Quick and easy and delicious! I am adding it to my meal plan for next week!

You’re a good cook.

Yum! I don't like the flavor of stew meat so making it out of ground beef sounds great!

Good afternoon Joanne 👋👋👍😎👍❤️. Thanks for sharing this recipe. 😋. I live in Southern California also, hoping you and your family are doing good and safe from the fires 🔥

No I force my kids to eat veggies so it becomes a lifelong habit

I'm going to make this today 😊

Looks really delicious!

Shrimp Scampi with Orzo Ingredients 1 lb shrimp 6 garlic cloves, minced 1/2 onion, diced 2 cups dry orzo 4 cups chicken broth 4 cups baby spinach Zest of 1 lemon 3 tablespoons lemon juice 1/3 cup olive oil Directions Combine lemon juice, lemon zest and olive oil in a bowl. Season shrimp with salt and pepper. Heat oil in a pan and cook shrimp until cooked through, about 1-1 1/2 minutes per side. Remove and set aside. Add more oil and sauté onions and garlic for 3 minutes. Stir in orzo along with a little more oil and cook for 1 minute. Stir in chicken broth and season really well with salt and pepper. Bring to a boil, lower the heat to medium low cover and cook for 12 minutes, stirring halfway. Stir in spinach and cook until just wilted. Stir in lemon/olive oil mixture and season with more salt and pepper if needed. Stir in shrimp. Add more lemon juice and crushed red pepper flakes if desired.

Good evening everyone 👋👋😋😋😋😋😋👍😎👍❤️. Thank you for sharing this recipe ! 😁. Happy New Year !

Just make this delicious meal used pork cutlets instead 👍🇨🇦

Looks delicious ! 😋😋😋😋😋👍

Is it Pinoy style?

Skillet Enchilada Casserole Ingredients 1 lb ground beef 1/2 onion, diced 1 tablespoon chili powder 2 teaspoons cumin 1 teaspoon oregano 1 teaspoon garlic powder 1 cup chicken broth 15 oz can + 8 oz can tomato sauce (or 3 8 oz cans) 2 cups frozen corn, thawed 15 oz can black beans, drained 10 corn tortillas, cut into strips 1 1/2 cups shredded cheddar cheese Directions Heat oil in a pan over medium high heat and add ground beef. Season with salt and pepper and cook until browned, drain excess liquid. Add a little more oil along with onions and cook for 3 minutes. Stir in chili powder, cumin, oregano, and garlic powder. Add chicken broth, tomato sauce, corn and beans. Season well with salt and pepper and bring to a boil. Lower the heat between medium and medium low and let cook for 5 minutes. Stir in tortilla strips. Sprinkle over shredded cheddar cheese, pop the lid back on or transfer to oven to broil until cheese has melted.

Love the meal ! Thank you Joanne and love the song. Lol. Take care. Rock on Girl. 😁

No bay leaf??? Gotta have bay leaf..😮

WOO-ster...I know, it makes no sense but that's English :) Happy New Year

This looks so yummy. TY for this. I hope that your family had a wonderful Christmas. Happy New Year. Look forward to see your vidoes in 2025!!

Happy new year, Joanne!! This looks delicious! As always!

Happy New Year 🎆!

Looks delicious

No Bake Pumpkin Cream Dessert (Gluten Free) Ingredients 1 cup heavy cream 2 5.5 oz Goodie Girl’s mini brown sugar oat flour cookies* 1/2 cup butter, melted 1 cup pumpkin puree 8 oz cream cheese, softened 2 cups powdered sugar 1 teaspoon cinnamon Directions Place heavy cream into a bowl and beat until it has reached stiff peaks. Set whip cream in the fridge while working on the next layers. Place cookies into a food processor and blend to form crumbs. Reserve about a heaping tablespoon of cookie crumbs. Combine the rest with melted butter. Transfer to a 9 x 9 baking dish or something similar in size. Press down to form a crust and refrigerate. Add softened cream cheese and beat until fluffy. Add pumpkin purée and beat until smooth. Add powdered sugar and cinnamon and beat until well combined. Using a spoon or spatula, fold in whip cream. Spread mixture over cookie crust. Sprinkle over reserved cookie crumbs, and a few dashes of cinnamon. Set in the fridge for at least 4 hours to overnight. Can also set in the freezer for 1 1/2-2 hours. *If not making gluten free can also use 12 graham cracker sheets plus 1/4 cup sugar.

Looks great. Thanks again!

Thank you!

😋😋😋!

Thank you for sharing this recipe, and I wanna wish you a very merry Christmas to you and your family. God bless.

When I make this sauce I can literally put a straw in the bowl and drink it!!! It is so f-nig GOOD!!!

Omg... This looks so good! Thanks for sharing and Merry Christmas!

I like new recipes .. first time to your site .. Merry Christmas

Creamed Spinach Ingredients 1 lb frozen spinach, cooked according to the package 3/4 cup heavy cream 1 teaspoon garlic powder 4 oz cream cheese, cut into cubes 1/2 cup parmesan cheese Directions Squeeze out all of the excess liquid from the spinach. Pour heavy cream into a pan, add garlic powder and bring to a boil. Stir in cream cheese. Lower heat to medium low and cook until the cream cheese has melted, about 3 minutes. Stir in spinach and Parmesan cheese and bring heat back up to medium. Season with salt and pepper and remove from heat once the spinach has warmed through.

Oh my goodness, I'm going to have to try this one too.....

Good afternoon Joanne 👋🥰👍😋👍🎄. Happy Holidays ! Thank you for sharing !

looks good. it reminds me of that one time I used the red hot candy canes to make peppermint bark

I luv the idea of adding the vanilla Pudding mix

Use pork belly and don’t trim all the fat but trim some. Then cook the pork belly and take some fat out and not all. It’s a healthier alternative to Vegetable oil is so unhealthy and “chemically” processed it’s so unhealthy.

Why not season the pork first

Making this for dinner tomorrow 😋

Roasted Tri Tip Ingredients 2-3 lbs tri tip roast, trimmed 1/2 cup soy sauce 1/4 cup vinegar 1/4 olive oil 2 tablespoons brown sugar Garlic powder Salt & pepper Directions Combine soy sauce, vinegar, olive oil and brown sugar together in a bowl. Place tri tip roast into a resealable plastic bag and pour over marinade. Seal and marinade for 8 hours or overnight. Flip the bag a couple times in between so that it marinates evenly. Preheat oven to 400°. Remove the tri-tip from the marinade and reserve the marinade for later. Season both sides with salt, pepper and garlic powder. Place it onto a baking sheet and bake for 30-35 minutes, depending on the size. Cooking time will vary, about 10-15 minutes per pound. Medium rare/medium is about 135°-140° with a meat thermometer. Let tri tip rest for 10 minutes before slicing. Cut meat in half (this helps because grains go in opposite ways) and slice thin against the grain. Pour the reserved marinade into a pan and bring to a boil. Lower the heat to medium and cook for 4-5 minutes until sauce has reduced and thickened (if it becomes too thick add a little water to thin it out). Drizzle sauce over sliced tri tip.