Easy Ham and Cheese Croissants

𝗕𝗮𝗸𝗲𝗱 𝗛𝗮𝗺 & 𝗖𝗵𝗲𝗲𝘀𝗲 𝗖𝗿𝗼𝗶𝘀𝘀𝗮𝗻𝘁𝘀 🥐🧀

Golden, flaky croissants stuffed with savory ham and gooey melted cheese, baked until perfection. Perfect for breakfast, brunch, or a quick snack everyone will love! 💕

👉 Ingredients:

🔹 6 large croissants (store-bought or homemade)

🔹 6 slices of ham

🔹 6 slices of Swiss, cheddar, or Gruyère cheese

🔹 2 tbsp Dijon mustard (optional)

🔹 2 tbsp butter, melted

🔹 1 tsp poppy seeds (optional, for garnish)

👉 Instructions:

1️⃣ Preheat Oven – 375°F (190°C). Line a baking sheet with parchment paper.

2️⃣ Assemble – Slice croissants (keep one side attached). Spread Dijon (if using), add 1 slice ham + 1 slice cheese.

3️⃣ Brush & Top – Place on baking sheet, brush tops with melted butter, sprinkle poppy seeds.

4️⃣ Bake – 10–12 minutes, until golden & cheese is melted.

5️⃣ Serve – Enjoy warm with salad, soup, or fruit.

⏳ Prep: 10 min

🍳 Bake: 10–12 min

✨ Servings: 6

💡 3 Tips for Perfect Croissants:

1️⃣ Warm them up slightly before assembling—this makes slicing easier and prevents breakage.

2️⃣ Use Gruyère cheese for a rich, nutty flavor that pairs beautifully with ham.

3️⃣ For extra crispiness, place the croissants under the broiler for 1 minute after baking.

Slow-Simmered Roast Beef That Falls Apart with a Fork

🍽️ Sunday Dinner Style Beef & Gravy with Mashed Potatoes

A hearty, comforting classic perfect for a cozy Sunday dinner! Tender beef chuck roast smothered in rich gravy and served over creamy Yukon Gold mashed potatoes.

✅ Ingredients

▶️For the Beef & Gravy

👉 2.5 – 3 pounds beef chuck roast

👉 2 tablespoons all-purpose flour

👉 1 teaspoon salt

👉 1/2 teaspoon black pepper

👉 2 tablespoons olive oil

👉 1 large onion, chopped

👉 2 carrots, peeled & chopped

👉 2 celery stalks, chopped

👉 4 cloves garlic, minced

👉 4 cups beef broth

👉 1 tablespoon tomato paste

👉 1 teaspoon dried thyme

👉 1 teaspoon dried rosemary

👉 2 bay leaves

For the Mashed Potatoes

👉 5 pounds Yukon Gold potatoes, peeled & quartered

👉 1/2 cup milk or cream

👉 4 tablespoons butter

👉 Salt & pepper, to taste

🔹 Instructions:

1️⃣ Pat beef dry. Mix flour, salt & pepper, then dredge roast until evenly coated. (5 minutes)

2️⃣ Heat olive oil in a Dutch oven. Sear beef 3–4 minutes per side until browned. Remove & set aside. (10 minutes)

3️⃣ Add onion, carrots & celery to pot. Cook 5–7 minutes until softened. Add garlic, cook 1 minute more. (8 minutes)

4️⃣ Stir in beef broth, tomato paste, thyme, rosemary & bay leaves. Bring to a boil, then reduce heat. (3 minutes)

5️⃣ Return roast to pot, cover & simmer 2.5–3 hours until tender and fork-shreddable. (150–180 minutes)

6️⃣ Remove beef & bay leaves. Thicken gravy with immersion blender or cornstarch slurry. (5 minutes)

7️⃣ Meanwhile, boil potatoes in salted water 15–20 minutes until tender. (20 minutes)

8️⃣ Drain, mash with butter & milk/cream. Season with salt & pepper. (5 minutes)

9️⃣ Shred beef with two forks, serve over mashed potatoes, and ladle with gravy. (2 minutes)

💡 Pro Tip:

Yukon Gold potatoes make naturally creamy mashed potatoes, so you won’t need as much butter or cream!

⏱ Prep Time: 20 minutes

🔥 Cook Time: 3 hours 46 minutes

⏳ Total Time: 4 hours 6 minutes

🍴 Servings: 6–8

⚡ Calories: ~800 per serving

The Ultimate Creamy Asiago Chicken Recipe

🍗 Creamy Asiago Chicken 🧀✨

👉 A rich, comforting dish with tender chicken, mushrooms, and a velvety Asiago cream sauce that’s perfect for a cozy dinner!

✅ Ingredients:

🔹 1 lb boneless, skinless chicken breasts

🔹 1 tsp onion powder

🔹 1 tsp parsley

🔹 1 ½ cups dry white wine

🔹 2 cups mushrooms (halved

🔹 2 tbsp olive oil (divided)

🔹 ½ cup heavy cream

🔹 2 cloves garlic, minced

🔹 ½ cup flour

🔹 3 tbsp butter

🔹 ½ cup shredded Asiago cheese

🔹 1 tsp salt

🔹 1 tsp black pepper

✅ Instructions:

1. 👉 Place chicken between plastic wrap and pound to ¼-inch thickness. Cut each breast into 3 tender-sized pieces.

2. 👉 Dredge chicken pieces in flour, set aside.

3. 👉 Heat 1 tbsp olive oil + butter in a large skillet. Sauté chicken until golden brown, ~4 minutes per side. Remove and set aside.

4. 👉 In the same skillet, add remaining olive oil, onion powder, mushrooms, and garlic. Sauté until mushrooms brown.

5. 👉 Pour in white wine, scraping up browned bits. Add chicken back, sprinkle parsley. Cover and simmer for 15 minutes.

6. 👉 Remove chicken again. Stir in cream and slowly melt Asiago cheese over low heat, stirring until smooth and thickened.

7. 👉 Return chicken to skillet, coat with sauce, and heat through.

✨ Serve this creamy chicken with pasta, mashed potatoes, or crusty bread to soak up every drop of that Asiago sauce! 😋🍷

Garlic Butter Ranch Roasted Drumsticks

🍗 Garlic Butter Ranch Roasted Drumsticks

🔥 Crispy on the outside, juicy on the inside, and loaded with buttery ranch flavor—these roasted drumsticks are guaranteed to be a family favorite!

📝 Ingredients:

👉 2 lbs chicken drumsticks

👉 1/2 cup (1 stick) unsalted butter, melted

👉 1/4 cup ranch seasoning mix

👉 2 cloves garlic, minced

👉 1 tbsp dried parsley

👉 1 tsp salt

👉 1/2 tsp black pepper

👩‍🍳 Instructions:

1. 🔥 Preheat oven to 400°F (200°C). (5 min)

2. 🥄 Mix melted butter, ranch seasoning, garlic, parsley, salt & pepper in a bowl. (2 min)

3. 🍗 Coat drumsticks evenly in the butter mixture. (5 min)

4. 🧑‍🍳 Arrange drumsticks in a single layer on a baking sheet. (2 min)

5. ⏲️ Roast for 40–45 min until internal temp reaches 165°F (74°C). (45 min)

6. 😋 Let rest for 5 min before serving.

✨ Pro Tip: For extra-crispy skin, broil for the last 2–3 minutes—just keep an eye on them so they don’t burn!

⏱️ Time & Info:

✔️ Prep Time: 10 min

✔️ Cook Time: 45 min

✔️ Total Time: 55 min

✔️ Servings: 4–6

✔️ Calories: ~350 per drumstick (depending on size)

Slow Cooker Shredded Beef

🌺 Kalua-Style Slow Cooker Shredded Beef

✅ A simple Hawaiian-inspired dish that’s smoky, juicy, and melt-in-your-mouth tender — all made in your slow cooker!

🛒 Ingredients

👉 5 pounds boneless beef chuck roast or brisket

👉 1 tablespoon Alaea sea salt (Hawaiian red salt)

👉 1 tablespoon liquid smoke

✅️ Instructions:

🔹 Prep the Beef

• Pierce beef all over with a fork or sharp knife to help flavors soak in.

🔹 Season

• Rub generously with Alaea salt, coating all sides evenly.

🔹 Cook

• Place beef in slow cooker, drizzle liquid smoke on top.

• Cover and cook on LOW for 14–16 hours, until fork-tender.

🔹 Shred

• Remove beef, shred with two forks, and discard excess fat if desired.

🔹 Optional Crisping

• Spread shredded beef on a baking sheet.

• Broil a few minutes until edges are lightly crisp.

💡 Tips & Variations

◾ Best Cuts: Chuck roast or brisket are ideal.

◾ Salt Swap: Use 2–2½ tsp kosher salt if Alaea isn’t available.

◾ Flavor Boost: Add a banana leaf over the beef before cooking for authentic island flair.

◾ Serve With: Steamed white rice, Hawaiian rolls, cabbage, or use in tacos/sliders.

◾ Storage: Freeze leftovers in airtight containers; reheat gently.

◾ Pro Tip: Don’t rush it! Low & slow = juicy perfection.

Mouthwatering Garlic Butter Beef with Rich Gravy

✅ Slow Cooker Garlic Butter Beef & Gravy

👉 Ingredients:

🔹 3–4 pounds beef chuck roast

🔹 1 tbsp garlic powder

🔹 1 tbsp onion powder

🔹 1 tsp smoked paprika

🔹 1/2 tsp black pepper

🔹 1/2 tsp salt

🔹 4 tbsp butter, divided

🔹 1 large onion, chopped

🔹 4 cloves garlic, minced

🔹 2 cups beef broth

🔹 1/4 cup all-purpose flour

🔹 2 tbsp Worcestershire sauce

🔹 1 tbsp Dijon mustard

🔹 1/4 cup fresh parsley, chopped (for garnish)

👉 Instructions:

1. ◾️ Season roast with garlic powder, onion powder, paprika, salt, and pepper.

2. ◾️ Heat 2 tbsp butter in skillet, sear beef on all sides (3–4 min per side).

3. ◾️ Transfer beef to slow cooker.

4. ◾️ In same skillet, melt remaining 2 tbsp butter. Add onion, cook 5 min, then garlic for 1 min.

5. ◾️ Pour onion-garlic mixture over beef in slow cooker.

6. ◾️ Add beef broth, Worcestershire sauce, and Dijon mustard.

7. ◾️ Cover and cook: 8–10 hrs on low or 4–6 hrs on high.

8. ◾️ Remove beef, rest, then shred with 2 forks.

9. ◾️ Strain liquid into saucepan.

10. ◾️ Whisk flour with 1/4 cup cold water to make slurry.

11. ◾️ Simmer liquid, whisk in slurry, cook until thick (5–7 min).

12. ◾️ Return shredded beef to slow cooker, mix with gravy.

13. ◾️ Garnish with parsley before serving.

👉 Pro Tip:

✅ Searing the beef first adds rich flavor you don’t want to skip!

⏱ Prep Time: 20 min

🔥 Cook Time: 8–10 hrs (low) or 4–6 hrs (high)

🍴 Servings: 6–8

⚡ Calories: ~450 per serving (estimate)

Garlic Butter Velveeta Chicken Tortellini with Alfredo Cream

🍝🧄 Garlic Butter Velveeta Chicken Tortellini with Alfredo Cream 🧄🍝

📝 Ingredients:

👉 For the Chicken:

🔹️ 1¼ lbs boneless skinless chicken breasts (sliced)

🔹️ 1 tbsp olive oil

🔹️ 2 tbsp butter

🔹️ 1 tsp garlic powder

🔹️ 1 tsp Cajun seasoning (optional)

🔹️ Salt & black pepper

👉 For the Tortellini Alfredo Cream:

🔹️ 12 oz cheese tortellini (fresh or frozen)

🔹️ 3 garlic cloves, minced

🔹️ 1 cup chicken broth

🔹️ 1 cup heavy cream

🔹️ 4 oz Velveeta cheese, cubed

🔹️ ½ cup Parmesan cheese, grated

🔹️ ½ tsp Italian seasoning

🔹️ ¼ tsp red pepper flakes (optional)

🔹️ Fresh parsley, chopped (for garnish)

👩‍🍳 Instructions:

👉 Step 1: Cook the Tortellini

◾️ Boil tortellini according to package directions until al dente.

◾️ Drain and set aside.

👉 Step 2: Cook the Chicken

◾️ Season chicken with garlic powder, Cajun, salt, and pepper.

◾️ Heat olive oil + butter in a skillet.

◾️ Cook chicken 3–4 minutes per side until golden brown. Remove and set aside.

👉 Step 3: Make the Alfredo Cream Sauce

◾️ In the same skillet, sauté garlic until fragrant.

◾️ Add chicken broth + heavy cream, stirring to deglaze.

◾️ Add Velveeta cubes and whisk until melted.

◾️ Stir in Parmesan, Italian seasoning, and red pepper flakes. Simmer until creamy.

👉 Step 4: Combine & Serve

◾️ Toss tortellini in the Alfredo cream sauce.

◾️ Return chicken to skillet and coat with sauce.

◾️ Garnish with parsley + extra Parmesan.

✅️ Prep Time: 15 minutes

✅️ Cook Time: 25 minutes

✅️ Servings: 4