How to make an Easy French Toast Casserole, a make ahead recipe that's perfect for a crowd and makes a quick breakfast on busy mornings. #Frenchtoast #casserole #breakfast #brunchrecipes #easyrecipes

French Toast Casserole – How to make a deliciously easy French toast casserole, a make ahead recipe that’s perfect for a crowd and makes a quick breakfast on busy mornings.

Ingredients:
Casserole:
20 ounces sandwich bread *cubed
1 cup pecans chopped
8 large eggs
2 cups whole milk
1/4 cup maple syrup **
1 tablespoon vanilla extract
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
Topping:
4 tablespoons salted butter sliced
1/2 cup light brown sugar
1 teaspoon cinnamon

Instructions:

1. First, Great a 9″x13″ baking dish.
2. Then, Cube the bread into small 1-inch cubes, and layer with the pecans in your baking dish.
3. Whisk together the eggs, milk, real maple syrup, vanilla extract, salt, cinnamon, and nutmeg.
4. Pour the egg mixture over the bread and pecans in the baking dish.
5. Cover and chill for a good 4 to 6 hours or overnight.
6. When you’re ready to bake the casserole, remove it from the fridge, and pre-heat the oven to 350°F.
7. Meanwhile, mix the sliced butter, brown sugar, and cinnamon together in a small mixing bowl.
8. Crumble or clump the topping over the entire casserole.
9. Cover the baking dish with aluminum foil, and bake at 350°F for about 25 to 30 minutes. Then uncover and bake it for an additional 15 to 20 minutes.
10. Once it’s thoroughly cooked through, remove it from the oven and let it cool for just a few minutes.
11. Then slice and serve with powdered sugar and maple syrup.

Chicken Fried Steak | family favorite, easy and tasty dinner recipe #steak #chicken #comfortfood #cooking #maindish #dinner

Chicken Fried Steak | Want comfort at an affordable price? This Chicken Fried Steak recipe is a family favorite, easy and tasty dinner recipe that you cant stop eating. #steak #chicken #comfortfood #cooking  # maindish #dinner

Ingredients:
4 1/2 lb cube steaks
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 1/2 cup buttermilk
1 egg
1 Tbs hot sauce
Oil for frying
Gravy:
1/4 cup reserved oil from frying
1/3 cup flour
2 cup milk
Salt & pepper

Instructions:

1. First, Heat oil in deep fryer or large pan on stove (a few inches deep) to 325.
2. Then, Pound out your steaks to 1/4" thickness, set aside.
3. In large bowl whisk together your flour, baking powder, baking soda, salt, pepper and garlic powder.
4. In another bowl whisk together buttermilk, egg and hot sauce.
5. Dredge your steaks in the flour mixture then dip into the egg mixture than back into the flour mixture making sure to press down flour to get stuck on the steak real good.
6. Place steaks in deep fryer and fry on each side 3-5 minutes until golden brown, remove and drain on paper towel lined plate, repeat with all steaks.
7. To make your gravy, in large pan add 1/4" of oil from cooking and heat on medium-high, stir in your flour until absorbed and cook for about 1 minute.
8. Slowly add in your milk whisking to blend and heat until thickened then stir in salt and pepper to desired taste.
9. Pour gravy over individual steaks before serving.

Chicken Cheesesteak Sliders | Easy Game Day Recipe or Weeknight Dinner For Family #dinner #chicken #cheesesteak #sliders

Chicken Cheesesteak Sliders is an easy weeknight dinner recipe made with grilled chicken, peppers, onions, and melted provolone cheese, in a soft slider bun.

INGREDIENTS:
7 ounces red and green bell peppers, diced
5 ounces onion, diced
6 slices provolone cheese
Tyson® Grilled & Ready® Fully Cooked Grilled Chicken Breast Strips, warmed in skillet or microwave (see package instructions)
12 slider buns
2 tablespoons butter, melted

INSTRUCTIONS:

1. First, Preheat oven to 350°F
2. Then, Separate the tops and bottoms of your rolls and place the bottoms on a sheet pan.
3. Sauté the pepper and onions until they are tender.
4. Layer the chicken, then the pepper and onion evenly over the bottom layer of bread.
5. Place a layer of provolone cheese on top of the peppers and onions.
6. Place the top pieces of bread on top of the cheese and then brush the tops of the bread with melted butter.
7. Cover with foil and bake for 10 minutes, then remove foil and continue baking for another 10 minutes (or until cheese is melted).
8. Cut and serve.

Best Instant Pot Spaghetti | How To Make the Best Instant Pot Spaghetti #spaghetti #instantpot #spaghettirecipe #dinner

How To Make the Best Instant Pot Spaghetti

INGREDIENTS:
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 pound ground beef
1 teaspoon kosher salt
2 cups water, divided
1 tablespoon olive oil
1 (24-ounce) jar marinara or tomato-based pasta sauce
8 ounces dry spaghetti
Grated Parmesan cheese, for serving

EQUIPMENT:
6- to 8-quart electric pressure cooker
Measuring cups and spoons
Spatula or wooden spoon
Tongs

INSTRUCTIONS:

1. First, Sauté the beef. Turn an electric pressure cooker on to sauté. Once heated, add the olive oil and beef. Break the beef up into large pieces with a wooden spoon and season with the salt, onion powder, and garlic powder. Cook, stirring and breaking the beef into smaller and smaller pieces, until cooked through and no longer pink, about 5 minutes.
2. Add 1/2 cup of the water, then the sauce. Turn off the sauté function and add 1/2 cup of the water to the pot. Scrape the bottom of the pot to remove any stuck-on bits. Add the sauce and stir to combine well.
3. Break the spaghetti in half and layer in the pot. Break the spaghetti strands in half and spread them in one or two layers over the ground beef mixture. Do not stir from this point on.
4. Add the remaining water but don’t stir. Rinse the pasta sauce jar with the remaining 1 1/2 cups water (pour the water into the jar, twist on the lid, and shake gently) and then pour the water over the pasta. Remember — no stirring here.
5. Set the pressure cooker to HIGH for 8 minutes cook time. Seal the pressure cooker. Set to cook on HIGH pressure for 8 minutes. The cooker should take between 10 and 12 minutes to come up to pressure.  
6. Use a quick release to release pressure and stir. Open the pressure release valve (quick release) as soon as the 8 minutes cook time is up. Open the pressure cooker and stir the spaghetti into the sauce. Turn off the pressure cooker and remove the insert from the pressure cooker. Serve immediately with a flurry of grated Parmesan cheese.

RECIPE NOTES:
Storage: Leftovers and be refrigerated in an airtight container for up to 4 days.

Shrimp Salad Recipe | Creamy Shrimp Salad #salad #shrimp #seafood #lowcarb #dinner #lunch

This shrimp salad is a blend of tender shrimp, fresh vegetables, dill and seasonings, all coated in a creamy dressing. An easy make-ahead lunch option that’s high in protein and easy to make!

INGREDIENTS:
3 tablespoons red onion minced
2 teaspoons lemon juice
1 pound shrimp peeled and deveined
salt and pepper to taste
1 lemon quartered
1/2 cup celery finely diced
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1 1/2 tablespoons fresh dill chopped, plus more for garnish

INSTRUCTIONS:

1. First, Bring a pot of salted water to a boil. Add the quartered lemon.
2. Then, Add the shrimp to the pot and cook for 2-3 minutes or until pink and opaque. Transfer the shrimp to a bowl of ice water to stop the cooking process.
3. Drain the shrimp then pat dry.
4. Place the shrimp, celery, red onion, lemon juice, salt, pepper, mayonnaise, mustard and dill in a bowl. Toss gently to coat.
5. Garnish with additional fresh dill and serve, or cover and refrigerate for up to 1 day.