Creamy Sausage Pasta Soup Recipe

 

Ingredients:

1 lb Italian sausage (mild or hot, your choice)

1 tablespoon olive oil (optional, if sausage is lean)

1 small onion, diced

2 cloves garlic, minced

2 carrots, peeled and sliced

2 celery stalks, diced

4 cups chicken broth

1 cup heavy cream

1 ½ cups ditalini pasta (or any small pasta)

1 teaspoon Italian seasoning

Salt & pepper to taste

1 cup shredded cheddar cheese (or a mix of cheddar & mozzarella)

Fresh parsley, chopped (for garnish)

Instructions:

Cook the sausage:

In a large soup pot over medium heat, cook the sausage until browned. Break it up into bite-sized pieces as it cooks. Remove excess grease if necessary.

Sauté veggies:

Add the diced onions, carrots, and celery to the pot. Sauté for 5–7 minutes until softened. Stir in the garlic and cook for 1 more minute.

Add broth & seasonings:

Pour in the chicken broth. Add Italian seasoning, salt, and pepper. Bring to a boil.

Add pasta:

Stir in the ditalini pasta and reduce the heat to medium. Simmer until pasta is al dente (about 10–12 minutes).

Make it creamy:

Stir in the heavy cream and shredded cheese. Let the cheese melt completely and soup thicken slightly. Adjust seasoning if needed.

Serve:

Garnish with chopped parsley and an extra sprinkle of cheese if desired. Serve hot with crusty bread!

Poulet au four avec champignons et fromage

 

Ingredients:

– 4 poitrines de poulet désossées et sans peau

– 2 tasses de champignons tranchés (de Paris ou cremini)

– 1 oignon moyen, tranché finement

– 2 gousses d’ail hachées

– 1 tasse de fromage cheddar râpé (ou un mélange de fromages comme la mozzarella et le cheddar)

– 1 cuillère à soupe huile d’olive

– 1 cuillère à soupe de beurre

– 1/2 tasse de bouillon de poulet ou de vin blanc (facultatif)

– Sel et poivre au goût

– Persil frais haché (pour la garniture)

PREPARATION:

1. **Préchauffez le four :**

– Préchauffez votre four à 375 °F (190 °C).

2. **Préparez le poulet :**

– Assaisonnez les poitrines de poulet avec du sel et du poivre des deux côtés.

– Faites chauffer l’huile d’olive dans une grande poêle à feu moyen-vif. Saisir les poitrines de poulet environ 2-3 minutes de chaque côté jusqu’à ce qu’elles soient dorées. (Ils n’ont pas besoin d’être complètement cuits, car ils finiront de cuire au four.)

– Placer les poitrines de poulet poêlées sur une plaque à pâtisserie recouverte de papier sulfurisé.

3. **Cuire les champignons :**

– Dans la même poêle, ajouter le beurre. Une fois fondu, ajoutez les champignons et les oignons émincés. Cuire jusqu’à ce que les champignons soient dorés et que les oignons soient tendres, environ 5 à 7 minutes.

– Ajouter l’ail émincé et cuire encore une minute jusqu’à ce qu’il soit parfumé.

– (Facultatif) Versez le bouillon de poulet ou le vin blanc pour déglacer la poêle en grattant les morceaux dorés du fond. Laissez mijoter jusqu’à ce que le liquide réduise de moitié.

– Assaisonner de sel et de poivre selon votre goût.

4. **Assemblez le plat :**

– Versez le mélange de champignons et d’oignons sur chaque poitrine de poulet.

– Saupoudrer généreusement le fromage râpé sur le dessus des champignons.

5. **Cuire le poulet :**

– Placez la plaque à pâtisserie dans le four préchauffé et faites cuire au four pendant 20 à 25 minutes, ou jusqu’à ce que le poulet soit bien cuit et que le fromage soit fondu et bouillonnant.

– Si vous souhaitez un dessus plus doré, vous pouvez faire griller le poulet pendant les 2-3 dernières minutes de cuisson

6. **Servir :**

– Garnir de persil fraîchement haché et servir le poulet chaud, accompagné de légumes, de riz ou d’une salade.

Ce **Poulet au four avec champignons et fromage** est un plat réconfortant et savoureux qui sera certainement un succès à votre table. Apprécier!

Que Te Hará Volver Por Más”

 

Ingredientes:

4 papas grandes (amarillas o russet) 
200 ml de crema de leche o nata líquida 
100 ml de leche entera
100 g de queso rallado (cheddar, gouda o parmesano) 
30 g de mantequilla
1 diente de ajo picado o en polvo 
Sal y pimienta al gusto
Nuez moscada (opcional)

Extras opcionales: jamón en cubos, tocino, mostaza dijon, tomillo o perejil fresco

 Instrucciones:

 Lava, pela y corta las papas en rodajas finas (3 mm). Déjalas en agua fría para que no se oxiden.
 Prepara la salsa: Derrite la mantequilla en una cacerola, agrega el ajo y sofríe brevemente. Añade la crema y la leche, salpimenta y añade nuez moscada si lo prefieres. Cocina hasta que la mezcla espese un poco.
 Arma el gratinado: Engrasa una fuente para horno, coloca una capa de papas, un poco de salsa y espolvorea queso rallado. Repite las capas y termina con abundante queso encima.
 Hornea: Cubre con papel aluminio y hornea a 180°C durante 40 minutos. Quita el papel y hornea 15-20 minutos más hasta que el queso esté dorado y burbujeante.
 Deja reposar 10 minutos antes de servir para que el gratinado se asiente y sea más fácil de cortar.
 Tip Delicioso:
Agrega entre las capas un poco de jamón o tocino para un toque extra de sabor. Si eres amante de las hierbas, espolvorea tomillo fresco al final.

Easy Canned Salmon Patties: The 20-Minute, Budget-Friendly Dinner Hero

 

Why This Canned Salmon Patties Recipe Is a Total Game-Changer

Before we dive into the crispy details, let’s talk about why this recipe is an absolute must-save.

• 20 Minutes from Pantry to Plate: The active prep time is about 5 minutes. They cook in just 10-12 minutes, making this one of the fastest dinners you’ll ever make.
• Incredibly Budget-Friendly: Canned salmon is an affordable source of high-quality protein and omega-3 fatty acids, making it a nutritional powerhouse without the high cost of fresh fish.
• Pantry Staples Only: You likely have all the other ingredients in your kitchen right now. No special trip to the store required.
• Naturally Gluten-Free adaptable: It’s easy to make these patties gluten-free with one simple swap (see chart below).
• Meal Prep Friendly: These patties reheat beautifully, making them perfect for lunches throughout the week.

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Gathering Your Ingredients: Simple, Savory, & Satisfying

This recipe builds flavor from a handful of simple, accessible ingredients.

The Core Ingredients:

• 2 (6 oz each) cans skinless, boneless pink salmon, well-drained
• 1 large egg, lightly beaten
• ¼ cup finely diced onion (or 2 tbsp dried minced onion)
• 2 tbsp finely diced celery (optional, for crunch)
• 2 tbsp fresh parsley or dill, chopped (or 2 tsp dried)
• ½ cup breadcrumbs (or gluten-free alternative)
• 2 tbsp mayonnaise or Greek yogurt
• 1 tbsp Dijon mustard or lemon juice
• 1 tsp Old Bay seasoning (or paprika + garlic powder)
• Kosher salt and black pepper to taste
• 2-3 tbsp avocado oil or olive oil, for frying

For Serving:

• Lemon wedges
• Tartar sauce
• Simple yogurt-dill sauce (mix ½ cup Greek yogurt, 1 tbsp lemon juice, 1 tbsp dill)

Ingredient Role & Substitution Guide

Crafting Perfection: Your Foolproof Step-by-Step Guide

Follow these steps for perfectly crispy, non-crumbly patties every time.

1. Drain and Flake: Drain the liquid from the canned salmon. Add the salmon to a medium bowl and flake it well with a fork, removing any small bones or skin if your cans aren’t boneless.
2. Combine Ingredients: To the bowl, add the beaten egg, diced onion, celery, parsley, breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and pepper.
3. Mix Gently: Use a fork or your hands to mix everything until just combined. Do not overmix, or the patties can become tough.
4. Form the Patties: Divide the mixture into 4 equal portions. Form each into a ¾-inch thick patty, about the size of the palm of your hand. If the mixture is too wet to handle, add another tablespoon of breadcrumbs. If it’s too dry, add another teaspoon of mayo.
5. Chill (Optional but recommended): For patties that hold their shape best, place them on a plate and refrigerate for 15-20 minutes.
6. Pan-Fry to Golden Brown: Heat oil in a large skillet over medium heat. Once the oil shimmers, carefully add the patties (don’t overcrowd the pan). Cook for 4-5 minutes per side, until deeply golden brown and crispy.
7. Drain and Serve: Transfer the cooked patties to a plate lined with a paper towel to drain any excess oil. Serve immediately with lemon wedges and your favorite sauce.

Pro-Tips for the Absolute Best Results

• Squeeze Out Moisture: After draining, press the salmon in a paper towel to remove excess liquid. This is the key to a crispy exterior.
• The Chill Factor: Chilling the formed patties helps them firm up and prevents them from breaking apart in the pan.
• Don’t Crowd the Pan: Cook in batches if necessary. Overcrowding lowers the oil temperature and causes the patties to steam instead of fry.
• The Flip Test: Wait until you see a golden-brown crust forming around the edges before flipping. They should release easily from the pan when ready.
• Baking Option: For a lighter version, preheat oven to 400°F (200°C). Place patties on a greased baking sheet, spray with cooking spray, and bake for 12-15 minutes, flipping halfway.

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Serving, Pairing, and Storing Your Masterpiece

Serving: Serve hot and crispy. They are incredibly versatile.

What to Serve With Them:

• Classic: As a sandwich on a bun or between two slices of bread with tartar sauce and lettuce.
• Low-Carb: Over a big bed of greens with a lemon vinaigrette.
• Comfort Food Sidekicks: With mashed potatoes and steamed green beans or roasted asparagus.
• Breakfast Style: Topped with a poached or fried egg.

Storing & Reheating:

• Storing: Let cool completely. Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Re-crisp in a toaster oven, air fryer at 375°F for 4-5 minutes, or in a skillet over medium heat. The microwave will make them soft.

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Frequently Asked Questions (FAQ)

Q: Do I need to remove the bones and skin?
A: It’s a personal preference. The bones in canned salmon are soft, edible, and a great source of calcium. However, for the best texture, most people prefer skinless and boneless. If your cans have them, you can easily remove them while flaking.

Q: My patties are falling apart in the pan. How can I fix this?
A: The mixture needs more binder. Next time, add an extra tablespoon of breadcrumbs or another egg yolk. Also, ensure you are chilling them before cooking, as this helps them firm up significantly.

Q: Can I use fresh salmon instead?
A: Absolutely! You’ll need about 1 lb of fresh salmon. Cook it (poach, bake, or pan-sear) first, then let it cool and flake it before using it in the recipe.

Q: Can I freeze salmon patties?
A: Yes, you can freeze them cooked or uncooked.

• Uncooked: Form patties and place them on a parchment-lined sheet. Freeze solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
• Cooked: Let them cool completely, then freeze in a single layer before bagging. Reheat in the oven or air fryer.

5-Ingredient Apple Dumplings: A Simple and Comforting Fall Classic

 

5-Ingredient Apple Dumplings: A Simple and Comforting Fall Classic

If you're craving a cozy dessert that captures the essence of autumn, these apple dumplings are just what you need. They come together with only five ingredients and require just 10 minutes of prep time. Perfect for family dinners, holiday gatherings, or last-minute guests, this nostalgic treat is as easy as it is delicious.

Why These Dumplings Stand Out

• Quicker than traditional apple pie—no peeling or slicing needed

• Forms its own rich, syrupy sauce as it bakes

• Kid-approved and endlessly adaptable—add your favorite mix-ins like pecans or raisins

• A great recipe for food blogs and creators—fall-themed desserts are always in demand

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Ingredients (Serves 6)

For the Dumplings:

• 2 firm apples, such as Granny Smith

• 1 can (8-count) refrigerated crescent roll dough

• ½ cup melted butter

• ¾ cup brown sugar

• 1 teaspoon ground cinnamon

Optional Toppings:

• Vanilla ice cream

• Caramel sauce

• Whipped cream

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Quick Step-by-Step Instructions

1. Prepare the Apples
Preheat your oven to 350°F (175°C). Core the apples and cut each one into eight wedges. There’s no need to peel them.

2. Wrap the Wedges
Unroll the crescent dough and separate it into triangles. Place one apple wedge at the wide end of each triangle, roll it up, and arrange the dumplings in a greased 9x13-inch baking dish.

3. Mix the Sauce
Combine the melted butter, brown sugar, and cinnamon in a bowl. Stir until smooth, then pour the mixture evenly over the dumplings.

4. Bake to Perfection
Bake for 25 to 30 minutes, or until the tops are golden and the sauce is bubbling around the edges.

5. Serve and Enjoy
Spoon the warm sauce over the dumplings before serving. Add a scoop of ice cream or a swirl of whipped cream for an extra indulgent touch.

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Extra Tips for Delicious Results

• Want more sauce? Add half a cup of lemon-lime soda (like Sprite) to the pan before baking.

• For added flavor, toss the apple wedges in a bit of vanilla extract and nutmeg before wrapping.

• These dumplings can be assembled ahead of time and refrigerated—just bake when you're ready.

Keto Philly Cheesesteak Roll Ups

 

Keto Philly Cheesesteak Roll Ups .

Ingredients:

• 1 lb thinly sliced ribeye steak
• 
  
• 1 green bell pepper, thinly sliced
• 
  
• 1 red bell pepper, thinly sliced
• 
  
• 1 small onion, thinly sliced
• 
  
• 1 tbsp olive oil
• 
  
• 1 tsp garlic powder
• 
  
• 1 tsp smoked paprika
• 
  
• 1/2 tsp sea salt
• 
  
• 1/2 tsp black pepper
• 
  
• 6 slices provolone cheese
• 
  
• Fresh parsley, chopped (for garnish)

Directions:

Preheat oven to 375°F (190°C).

1. 
   
2. In a skillet over medium heat, add olive oil. Sauté the bell peppers and onions for 5-7 minutes until softened.
3. 
   
4. Season the vegetables with garlic powder, smoked paprika, salt, and pepper. Remove from heat.
5. 
   
6. Lay out each slice of steak on a flat surface. Place a slice of provolone on top of each, followed by a spoonful of the sautéed pepper-onion mix.
7. 
   
8. Roll up each steak slice tightly and secure with a toothpick if needed.
9. 
   
10. Place the roll ups seam-side down in a baking dish.
11. 
    
12. Bake for 15-18 minutes, until steak is cooked through and cheese is melty.
13. 
    
14. Garnish with chopped parsley and serve warm.
15. 
    
16. Prep Time: 10 minutes | Cooking Time: 18 minutes | Total Time: 28 minutes
17. 
    
18. Kcal: 290 kcal | Servings: 4 servings