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Home » Dinner » Page 5
Cheesy taco sticks ready in 30 minutes with 1 pound ground beef browned crumbled skillet fully cooked drained, 1 packet taco seasoning water simmered absorbed, 1 tube Pillsbury pizza dough unrolled cut lengthwise then 4 cuts creating 10 equal rectangles, each centered 1 tablespoon seasoned taco beef and 1 halved Colby Jack cheddar cheese stick, dough folded lengthwise all seams pinched firmly sealed, placed seam-side-down parchment-lined baking sheet, brushed 4 tablespoons melted butter 1 teaspoon garlic powder 1 teaspoon dried parsley, baked 425°F 10-12 minutes deeply golden served salsa sour cream guacamole
Posted inDinner

CHEESY TACO STICKS RECIPE

Posted by By Emily April 22, 2026
Somewhere between a taco and a breadstick, Cheesy Taco Sticks fill a specific gap in…
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Artisan pizza dough with high hydration long fermentation method - 500g 00 flour or all-purpose flour combined with 375g warm water divided autolyse 20 minutes, quarter teaspoon active dry yeast dissolved reserved tablespoon water, 1¾ teaspoons fine sea salt added and incorporated via stretch-and-fold technique, bulk fermented 5-6 hours room temperature until doubled, divided shaped dough balls refrigerated 24-72 hours cold fermentation developing deep complex flavor - stretched 12-inch circle baked pizza steel or stone 500-550°F
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ARTISAN PIZZA DOUGH RECIPE

Posted by By Emily April 18, 2026
The difference between good homemade pizza and great homemade pizza almost always comes down to…
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Creamy spinach mushroom pasta skillet with 10 ounces farfalle bowtie pasta cooked al dente, 16 ounces cremini mushrooms sliced and sautéed in 2 tablespoons olive oil and 1 tablespoon butter with 1 cup diced yellow onion and 2 teaspoons minced garlic over medium-high heat until golden and all liquid evaporated, seasoned salt pepper red pepper flakes Italian seasoning smoked paprika, half cup vegetable broth quarter cup heavy cream half cup shredded Parmesan stirred smooth simmered creamy, 5 ounces fresh baby spinach tossed until wilted
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SPINACH MUSHROOM PASTA

Posted by By Emily April 18, 2026
Good pasta doesn't need a complicated sauce or a long list of ingredients to feel…
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High-protein honey garlic shrimp with one pound large peeled deveined shrimp patted dry and marinated 15-20 minutes in one-third cup honey, quarter cup low-sodium soy sauce or coconut aminos, three minced garlic cloves, one teaspoon grated fresh ginger, and half teaspoon red pepper flakes - seared two minutes per side in one tablespoon olive oil over medium-high heat until pink and caramelized, sauce simmered one minute until thickened and glossy
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HIGH-PROTEIN HONEY GARLIC SHRIMP RECIPE

Posted by By Emily April 17, 2026
Shrimp cooks fast, carries flavor well, and packs a serious amount of protein into a…
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Cheesy potato burritos Taco Bell copycat with crispy air-fried tater tot-style potato bites made from three large russet potatoes cubed small and tossed in olive oil, salt, pepper, garlic powder, and paprika, air-fried at 400°F for 25 minutes until golden, layered in burrito-size flour tortillas with seasoned ground beef browned with chili powder, cumin, onion powder, and garlic powder, nacho cheese sauce, sour cream, and extra shredded cheddar - rolled tight and skillet-toasted golden brown on both sides
Posted inDinner

CHEESY POTATO BURRITOS RECIPE

Posted by By Emily April 17, 2026
There's a certain satisfaction that comes from a burrito built around something as humble as…
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Taco potatoes with two pounds russet potatoes peeled and diced into small cubes, tossed in three to four tablespoons oil with one and a half teaspoons salt, half teaspoon pepper, one teaspoon garlic powder, and one teaspoon onion powder, air fried at 400°F for 18-20 minutes shaking the basket two to three times until golden and crispy, then layered with one pound ground beef browned and simmered with one packet taco seasoning, topped with shredded Mexican cheese, pico de gallo, guacamole, and sour cream
Posted inDinner

TACO POTATOES RECIPE

Posted by By Emily April 17, 2026
Somewhere between taco night and a loaded baked potato, Taco Potatoes quietly became one of…
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Garlic steak bites and potatoes recipe in one cast iron skillet with one pound sirloin steak cut into bite-sized cubes seasoned with half teaspoon each salt, pepper, and garlic powder, seared over high heat until deeply golden, combined with one pound Yukon gold potatoes cooked in one tablespoon olive oil and two tablespoons garlic butter with four cloves minced garlic, one teaspoon dried rosemary, and one teaspoon dried oregano until fork-tender - tossed together and garnished with fresh chopped parsley
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GARLIC STEAK BITES AND POTATOES RECIPE

Posted by By Emily April 10, 2026
A hot skillet, a good cut of beef, and a garlic butter finish. That's the…
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Garlic Parmesan cheeseburger bombs with one pound ground beef browned with two cloves minced garlic, drained, then mixed with one cup shredded cheddar cheese cubed for epic cheese pulls, half cup freshly grated Parmesan, salt, pepper, and one teaspoon each garlic powder and onion powder - scooped into eight flattened circles of 16.3-ounce refrigerated flaky biscuit dough, wrapped and sealed seam-side down, brushed generously with two tablespoons melted butter mixed with extra Parmesan, and baked at 375°F for 12-15 minutes until deeply golden
Posted inDinner

GARLIC PARMESAN CHEESEBURGER BOMBS RECIPE

Posted by By Emily April 10, 2026
Pull-apart, cheesy, and brushed with garlic butter right out of the oven, this Garlic Parmesan…
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Melt-in-your-mouth Italian meatballs with half cup Italian breadcrumbs soaked in two-thirds cup milk, one pound ground beef, quarter medium onion finely grated, two minced garlic cloves, one beaten egg, quarter cup Parmigiano-Reggiano, and one tablespoon fresh parsley baked at 400°F for 18-20 minutes until deeply golden and tender
Posted inDinner

MELT-IN-YOUR-MOUTH ITALIAN MEATBALLS RECIPE

Posted by By Emily April 7, 2026
Getting melt-in-your-mouth Italian meatballs right comes down to three things most recipes either skip or…
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Classic eggplant Parmesan in white 9x13 casserole dish with two pounds eggplant sliced into one-third-inch rounds salted and sweated 30-60 minutes, dredged in flour egg and seasoned Italian breadcrumb-Parmesan coating, fried golden in olive oil, layered with 32 ounces marinara and 16 ounces shredded whole-milk mozzarella baked uncovered at 375°F for 30-35 minutes
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CLASSIC EGGPLANT PARMESAN RECIPE

Posted by By Emily April 7, 2026
Classic eggplant parmesan is one of those recipes that improves every time you make it,…
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