Cocinando con Alena

Alright so I like cheese, okay?! I'm starting to wonder if I could function without it, 95% of what I post is cheese-related. Well anyway, this recipe is awesome. I love casseroles and this one is full of cheesy, bacony, chickeny deliciousness... and of course, most importantly, EASY! Recipe >> Cheesy Bacon Chicken Casserole @ thecoersfamily.com

1770 House meatloaf courtesy barefoot contessa. Will never make any other meatloaf again. Didn't even have veal and still was amazing. Best Meatloaf Recipe Ever with Garlic Gravy Ingredients: 1 pound ground veal (preferably naturally raised) 1 pound ground pork (preferably naturally raised, Berkshire) 1 pound ground beef (preferably naturally raised) 1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce 1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce 1 tablespoon chopped fresh Italian parsley, plus 1 teaspoon for the sauce 3 large eggs 1 1/3 cups finely ground Panko 2/3 cup whole milk 1 tablespoon kosher salt 1½ teaspoon freshly ground black pepper Olive oil 2 stalks of celery, finely diced 1 large Spanish onion, finely diced 2 cups chicken or beef stock 8 to 10 cloves roasted garlic 3 tablespoons butter, at room temperature Directions: Preheat the oven to 350 degrees. Place the veal, pork, beef, chives, thyme, par

behold, an oven pan laden with delicious food (a LOT of it) that is cost-effective, EASY EASY EASY, and delicious.. this recipe will serve 3-4 adults, Oven-roasted Sausages, Potatoes, and Peppers Ingredients:     1-2 bell peppers, sliced     1 package (at least 1 lb) of your favorite sausage links (johnsonvilles, evergood, generic smoked sausage, whatever you like.  i used polish sausages, 4 to a pack)     4-5 decent-sized potatoes (i prefer yukon gold or red bliss)     3 tbsp olive oil (yes, it has to be OLIVE oil)     1 small jar banana peppers     1 large onion, sliced     salt & pepper     *optional — 2 tsp dried rosemary (bachelors, ignore this.  your salt and pepper will be fine.  i know that asking you to procure olive oil was already a stretch.)     *optional — tsp creole seasoning Directions:     spray a large baking pan w/ nonstick spray (make sure there is at least a small “lip” that provides a “side” to the pan, don’t use a flat baking sheet.     sl

This recipe has proven to produce thee best pot roast I've ever made.  Every component is pure perfection.  The meat is juicy and fall-apart tender.  The vegetables are cooked just right and are full of flavor.  The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving. We usually have leftovers of this, so we often make hash the following day.  The leftover roast is, also, fabulous utilized in a hot roast beef sandwich for lunch. Yields 4 - 6 servings. Slow Cooker "Melt in Your Mouth" Pot Roast Ingredients: 1 chuck roast (mine was 3 pounds) Olive oil 1 pound carrots, peeled and cut into large chunks 2 pounds potatoes, peeled and cut into large chunks 1 onion, peeled and cut into large chunks 2 stalks celery, cut into large chunks (optional) 1 cup beef broth 1 tablespoons corn starch SEASONING MIX : 2 tablespoons steak seasoning (mine is store-bought

Luscious Lemonade Pie Cookies 13 servings Ingredients 1 egg Splash water 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box 1 jar (10 oz) lemon curd 1/2 cup sugar Directions: Heat oven to 350°F. Line cookie sheet with cooking parchment paper. To make egg wash, in small bowl, beat egg with splash water until well blended. Set aside. Unroll pie crusts. Spread lemon curd on 1 of the crusts, leaving 1/2-inch border around edge. Place second crust on top. With 3-inch cookie cutter, cut out cookies by gently pressing down through both crust layers. With handle of knife, press edges to seal; cut “x” in center of each cookie pie. Brush each cookie with egg wash; sprinkle with sugar. Place on cookie sheet. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes, before serving

Just made this recipe last night on a whim--so glad I came across it! My husband and mother-in-law ( an avid baker) went crazy for this cake! Just the right balance of everything. Beautiful consistency as well.. :) Cream Cheese Pound Cake Ingredients: 1 1/2 cups butter, softened at room temp 1 (8-ounce) package cream cheese, softened at room temp 3 cups sugar 6 large eggs 3 cups all-purpose flour 1/8 teaspoon salt 1 tablespoon vanilla extract Directions: Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat); gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix. Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla from the huge 1 liter Mexican vanilla bottle my mother in law shared with m