TikTok Ramen

6 ramen packets (discard spice packet)

6 Tbs butter

6 garlic cloves

2 Tbs ginger

3/8 c soy sauce

3/8 c water

3 Tbs brown sugar

1 Tbs Sriracha sauce

4 green onions

6 eggs

Everything seasoning

Bring a large pot of water to a boil, whisk together the soy sauce, water, sugar, and Sriracha and set aside.

Boil the ramen noodles for 2 minutes.  Drain and set aside.

Melt butter in a large skillet over medium heat.  When the butter is bubbly, add the garlic and ginger and cook for 1 minute.  Increase heat to medium high and add the soy sauce mixture.  Cook until bubbly (about 1 minute).  Add the noodles and stir to coat completely.

Reduce the heat to medium and push the noodles to one side of the pan.  (You might need to add more butter at this point.)  Carefully crack the eggs into the pan, cook until done.  Divide the noodles and eggs among 6 (or 7) bowls, sprinkle with green onions and Everything seasoning.

From Our Best Bites

Chicken Alfredo Bake

Parmesan Chicken:

2 boneless, skinless chicken breasts

2 Tbs olive oil, divided

1 Tbs grated Parmesan cheese

1/2 tsp Italian seasoning

1/2 tsp red pepper flakes

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

3 Tbs water

Cut the chicken breasts into 1" chunks.  Coat the chicken with 1 Tbs of olive oil and season it with the grated Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt and black pepper.  Heat 1 Tbs olive oil in a large skillet over medium heat.  Sear the chicken until the bottom of each piece is brown and the sides start to turn white (about 5 minutes).  Add 3 Tbs water to the pan, releasing the chicken pieces from the bottom of the skillet, and flip each one.  Continue cooking until the chicken is evenly browned on all sides and fully cooked in the center (about 5 minutes).  Remove the chicken from the skillet, leaving behind any stuck-on bits of chicken to flavor the alfredo sauce.

Buttered Breadcrumbs:

2 Tbs butter

1/2 c panko breadcrumbs

1/4 tsp Italian seasoning

1/4 tsp garlic powder

1/4 tsp red pepper flakes

1/4 tsp salt

1/4 tsp black pepper

Melt the butter in a small skillet over medium heat.  Once the butter has completely melted, stir in everything.  Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden, but now brown (about 5 minutes).  Transfer breadcrumbs to a bowl to stop the cooking process and set them aside to cool.

Alfredo Sauce:

4 Tbs butter

4 cloves garlic, minced

2 c heavy cream

2 c Italian shredded cheese blend, divided

1/4 tsp Italian seasoning

1/4 tsp garlic powder

1/4 tsp red pepper flakes

1/4 tsp salt

1/4 tsp black pepper

8 oz. rotini, uncooked

20 oz. frozen broccoli florets (baby preferred, if you can find it!)

Using the same skillet used to cook the chicken, melt butter over medium heat.  Add the minced garlic and saute until fragrant (about 2 minutes).  Whisk in the heavy cream and spices.  Let it come to a boil stirring occasionally (about 5 minutes).  Turn the heat down to low and add 1.5 cups of shredded cheese, a handful at a time, whisking until the cheese is fully melted before adding more (about 5 minutes).  The alfredo sauce will continue to thicken as it cools.

Assembly:

Preheat oven to 375.  Thaw the frozen broccoli in a colander, breaking down any large florets into bite-sized pieces.  Set aside.  At the same time, boil a medium pot of water on high heat.  Once the water is rapidly boiling, add the rotini and cook until it is just tender (about 7 minutes).  Do not overcook the pasta, as it will soften further in the oven.  Drain the pasta in the colander with the broccoli and set aside.

Mix together the cooked chicken, cooked pasta, thawed broccoli, and alredo sauce in a casserole dish.  Top the casserole with 1/2 c shredded cheese and toasted breadcrumbs.  Bake until all the cheese is melted and the breadcrumbs are golden brown, about 25-30 minutes.

From Budget Bytes

Beef and Tomato Noodle Soup

1 - 1.5 lbs ground beef

1/2 c finely chopped onion

salt and pepper

1.5 tsp dried basil

1 tsp dried oregano

1/2 tsp garlic powder

pinch of dried thyme

6 c chicken broth

28 oz. crushed tomatoes

15 oz. tomato sauce

1 tsp brown sugar (optional)

8 oz. cream cheese, softened to room temperature

2 c (8 oz.) short tube pasta, like ditalini

freshly grated Parmesan cheese, for serving

Heat a large pot over medium heat and add the ground beef, onion, and pinch of salt and pepper.  Cook, breaking the meat into small pieces until meat is no longer pink and the onions are translucent.  Drain excess grease.

Add the basil, oregano, garlic powder, thyme, broth, crushed tomatoes and tomato sauce, stir well.

Bring to a simmer and add the pasta.  Simmer until the pasta is just al dente (according to package directions).  Stir occasionally to prevent sticking and adjust heat as needed to maintain a gentle simmer.

Add the soften cream cheese to a bowl and ladle in 1-2 cups of the hot soup (try to not get the noodles and beef, but don't stress over this too much).  Let the cream cheese and hot soup sit for a minute or two so the cream cheese can melt, then whisk until creamy, smooth, and well-combined.

Add the cream cheese mixture back into the soup and stir evenly until combined.  Simmer for 1-2 more minutes, stirring often, until the soup is bubbling and slightly thickened.  It will continue to thicken as it cools.

Serve with freshly grated Parmesan cheese.

From Mel's Kitchen Cafe

Cilantro Lime Chicken

1 lb boneless, skinless chicken breasts

1 c orange juice

1 c chicken broth

juice of 2 fresh limes

2 tsp minced garlic

1/2 c chopped cilantro leaves

1 can black beans, rinsed and drained

2 c frozen corn

1 Tbs cumin

Serve with: rice, guacamole, sour cream, chips, etc.

Add all ingredients to a gallon sized freezer bag or container for instant pot

Make it now: in an instant pot, cook for 9 minutes on high, then allow 10 minutes for pressure to release naturally; in crock pot (fresh or frozen and then thawed), cook on high 3-4 hours, or low for 6 hours.

From frozen: place in instant pot, sauté for 5 minutes or until you have about 1/4 c of liquids.  Cook for 12 minutes at high pressure, then allow 10 minutes for pressure to release naturally.

From Anita Wiggins

Tater Tot Hotdish

1-1.5 lbs ground beef

1 onion, chopped

4 garlic cloves

1 Tbs minced fresh thyme

1.5 tsp salt

1.5 tsp pepper

3 Tbs flour

1.5 c whole milk

1.5 c chicken broth

1.5 c grated Parmesan cheese

1 c frozen peas

1 c frozen corn

2 lbs. frozen tater tots

Adjust oven rack to upper-middle position and heat oven to 450 degrees.  Combine beef, onion, garlic, thyme, salt, and pepper in a Dutch oven.  Cook over medium-high heat until nearly all the liquid has evaporated, 25-28 minutes, stirring occasionally and breaking up meat with a spoon.

Stir in flour until fully incorporated and cook for 1 minute.  Stir in the milk and broth and bring to simmer, scraping up any browned bits.  Cook until mixture is slightly thickened, about 3 minutes.  Off heat, stir in Parmesan.  Transfer mixture to a 9 x 13 baking dish.  Sprinkle peas and corn evenly over the beef mixture.  Lightly arrange tater tots in an even layer over top, but do not press in the mixture.  Bake until tater tots are deep golden brown and filling is bubbling, 35-38 minutes, rotating dish halfway through baking.  Let cool for 15 minutes before serving.  Eat with ketchup or BBQ sauce.

From Cook's Country

Swedish Meatballs

 Meatballs:

1/2 c plain breadcrumbs

1/2 tsp nutmeg

1/2 tsp allspice

1/2 tsp garlic powder

1/2 tsp salt

1 lb. ground pork

1 lb. ground beef

2 large eggs, lightly whisked

Gravy

8 Tbs butter, divided

8 Tbs flour

4 c beef broth

2 tsp Worcestershire sauce

1/4 tsp nutmeg

2/3 c heavy cream

1/2 tsp pepper

2 Tbs chopped fresh parsley (optional)

Serve with mashed potatoes (or egg noodles) and cranberry sauce.

In a medium bowl, combine the breadcrumbs, nutmeg, allspice, garlic powder, and salt.

Add the pork and beef to a large bowl.  Lightly whisk the egg, then add it to the bowl with the meat.  Lastly, add the breadcrumb mixture.  Use your hands to mix the meat and seasonings together until evenly combined, but avoid overmixing.  Divide and shape the meat into 32 meatballs, about 1.5 Tbs each.

Add 2 Tbs butter to a large skillet and heat over medium.  When the butter is melted and foaming, add the meatballs.  Cook for a minute or two on each side, or until well browned.  The meatballs do not to be cooked through at this point.

Remove the browned meatballs from the skillet.  Add the remaining 6 Tbs of butter and the flour.  Whisk the butter and flour together as the butter melts.  Cook the butter and flour mixture for about two minutes.  Slowly whisk in the beef broth, making sure to release all of the browned bits off the bottom of the skillet.  Allow the broth to come up to a simmer, at which point it will thicken.  Stir in the Worcestershire sauce, pepper, nutmeg, and heavy cream.  Taste the gravy and adjust the salt or seasonings to your liking.  Return the meatballs to the skillet and stir to coat in the sauce.  Heat the meatballs over low, stirring occasionally, until heated through (about 5 minutes).

Serve the meatballs over mashed potatoes or egg noodles with a little chopped fresh parsley and cracked pepper for garnish.

From Budget Bytes

Slow Cooker Creamed Corn

32 oz. frozen corn

8 oz. cream cheese

1/2 c butter

1/2 c milk

1 Tbs white sugar

Salt & pepper to taste

Cut butter and cream cheese into cubes, combine everything in a slow cooker.  Cook on high for 2-4 hours, or low for 4-6 hours, stirring occasionally.

From Leah Bentley