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Chef Chloe

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11/03/2026

Crockpot Scalloped Potatoes and Ham
A delightful dish that brings together creamy, cheesy potatoes with savory ham for a comforting meal perfect any day of the week. This cozy recipe is sure to make your kitchen feel warm and inviting! 🥔💖

🥩 Main Ingredients
- 6 medium potatoes, sliced
- 2 cups cooked ham, diced
- 1 onion, sliced
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 cup milk
- Salt and pepper to taste
- Paprika (optional)

👩‍🍳 Directions
➡️ Layer half of the sliced potatoes in the bottom of the crockpot.
➡️ Add half of the diced ham and sliced onion on top of the potatoes.
➡️ Sprinkle with salt, pepper, and half of the cheddar cheese.
➡️ In a bowl, mix the cream of mushroom soup and milk together, then pour half over the layers in the crockpot.
➡️ Repeat the layers with the remaining potatoes, ham, onion, cheese, and soup mixture.
➡️ Cover and cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender.
➡️ If desired, sprinkle with paprika before serving.

11/03/2026

Chicken Shawarma Wrap

Ingredients

For the chicken

- 500g boneless chicken breast
- 1 tablespoon vegetable oil
- 1 teaspoon curry powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- ½ teaspoon black pepper
- ½ teaspoon thyme
- 1 seasoning cube
- Salt to taste

For the filling

- 4 large tortilla wraps
- 1 cup shredded lettuce
- 1 medium carrot, julienned
- 1 cucumber, cut into thin strips
- 1 small cabbage, shredded (optional)
- 1 tomato, sliced (optional)

For the shawarma sauce

- 4 tablespoons mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet chilli sauce (optional)
- 1 teaspoon lemon juice
- A pinch of black pepper
- 1 teaspoon garlic powder

Steps

1\. Prepare the chicken: Cut chicken breast into thin strips. Add curry, paprika, garlic powder, ginger, black pepper, thyme, seasoning cube, salt and vegetable oil. Mix thoroughly.

2\. Cook the chicken: Heat a frying pan and cook the seasoned chicken over medium heat until fully cooked, juicy and slightly browned.

3\. Prepare the vegetables: Wash and slice the lettuce, carrots, cucumber and cabbage into thin strips.

4\. Make the sauce: In a small bowl, combine mayonnaise, ketchup, sweet chilli sauce, lemon juice, garlic powder and black pepper. Mix until smooth.

5\. Assemble: Place a tortilla wrap on a flat surface. Arrange lettuce, carrots, cucumber and cooked chicken in the middle.

6\. Add sauce: Drizzle your creamy shawarma sauce generously over the filling.

7\. Fold: Fold in both sides of the tortilla, then roll tightly to secure the filling.

8\. Toast: Place the wrap in a heated pan or sandwich toaster. Toast on both sides until golden brown and slightly crispy.

9\. Serve: Cut each wrap diagonally into two and serve warm.

11/03/2026

Cheesy Pillsbury Crescent Roll Taco Bake

A delicious, family-friendly dinner that combines seasoned ground beef, melted cheddar cheese, and buttery, golden crescent rolls! This easy taco casserole is packed with flavor and perfect for busy weeknights, family gatherings, or Taco Tuesday.

& ;35 minutes

6 servings

Easy

Ingredients

- 1 lb ground beef
- 1 can (8 oz) Pillsbury refrigerated crescent rolls
- 1 packet (1 oz) taco seasoning
- 1/3 cup water
- 1½ cups shredded cheddar cheese
- 1 cup shredded iceberg lettuce
- 1 medium tomato, diced
- ½ cup sour cream
- ½ cup chunky salsa
- Cooking spray or butter for greasing

Instructions

Step 1: Preheat the oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.

Step 2: Cook the taco meat

In a large skillet over medium heat, cook the ground beef for 7–8 minutes, breaking it into small crumbles until browned and fully cooked. Drain excess grease. Stir in taco seasoning and water, then simmer for 3–4 minutes until thickened.

Step 3: Prepare the crescent crust

Unroll the Pillsbury crescent dough and press it into the bottom of the prepared baking dish. Pinch the seams together and gently press the dough slightly up the sides to form a crust.

Step 4: Add the beef filling

Spoon the seasoned ground beef evenly over the crescent dough, spreading it out to cover the bottom.

Step 5: Sprinkle with cheese

Cover the beef mixture with shredded cheddar cheese, making sure the cheese is distributed evenly.

Step 6: Bake until golden

Place the casserole in the preheated oven and bake for 18–22 minutes, or until the crescent crust is golden brown, the cheese is melted, and the dough is fully cooked.

Step 7: Add fresh toppings

Remove from the oven and allow to cool for about 5 minutes. Sprinkle shredded lettuce and diced tomatoes over the top.

Step 8: Serve and enjoy

Slice into squares and serve warm with dollops of sour cream and your favorite salsa.

Helpful Tips

- Extra cheesy: Add Monterey Jack or a Mexican cheese blend for even more flavor.
- Make it spicy: Mix diced jalapeños or a little hot sauce into the taco meat.
- Add crunch: Sprinkle crushed tortilla chips over individual servings just before eating.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Store fresh toppings separately and reheat the casserole in the oven or microwave.

Perfect for: Easy family dinners, potlucks, game days, and taco nights!

11/03/2026

🥔 Loaded Baked Potato Soup

Ingredients
6 medium russet potatoes, peeled and diced
8 slices bacon, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
4 tbsp butter
¼ cup all-purpose flour
4 cups chicken broth
1 cup heavy cream
½ cup sour cream
4 oz cream cheese, softened
2 cups shredded sharp cheddar cheese
½ tsp salt, or to taste
½ tsp black pepper
½ tsp smoked paprika
½ tsp dried thyme
3 green onions, chopped
Instructions
Step 1: Cook the Bacon
In a large Dutch oven or soup pot over medium heat, cook the chopped bacon for 6–8 minutes until crispy. Remove with a slotted spoon and place on a paper towel-lined plate. Reserve about 2 tablespoons of bacon grease in the pot.
Step 2: Sauté the Vegetables
Add the butter and diced onion to the pot. Cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Make the Soup Base
Sprinkle the flour over the onions and stir continuously for 1–2 minutes. Slowly pour in the chicken broth while whisking to prevent lumps.
Step 4: Add the Potatoes
Add the diced potatoes, salt, pepper, smoked paprika, and dried thyme. Stir in about half of the cooked bacon. Bring the soup to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 15–20 minutes, or until the potatoes are fork-tender.
Step 5: Make It Creamy
Reduce the heat to low. Stir in the heavy cream, softened cream cheese, and sour cream until smooth and combined. For a thicker soup, gently mash some of the potatoes directly in the pot, leaving plenty of chunks for texture.
Step 6: Add the Cheese
Gradually stir in 1½ cups of shredded cheddar cheese until completely melted. Keep the heat low and avoid boiling to prevent the dairy from separating. If the soup becomes too thick, add a splash of chicken broth.
Step 7: Serve and Garnish
Ladle the hot soup into bowls. Top each serving with the remaining shredded cheddar cheese, crispy bacon, a dollop of sour cream, and freshly chopped green onions.

11/03/2026

🍎 Baked Apple Fritters with Vanilla Glaze

Ingredients
For the Apple Fritters:
2 cups all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
2 large apples, peeled and diced
2 large eggs
½ cup milk
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
For the Vanilla Glaze:
1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Oven
Preheat your oven to 400°F. Line a large baking sheet with parchment paper and lightly grease it to prevent sticking.
Step 2: Prepare the Apples
Peel, core, and dice the apples into small, bite-sized pieces. Smaller pieces will soften more evenly while baking.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
Step 4: Combine the Wet Ingredients
In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract until smooth.
Step 5: Make the Batter
Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Fold in the diced apples, making sure they are evenly distributed throughout the thick batter. Avoid overmixing.
Step 6: Shape the Fritters
Using a large cookie scoop or spoon, drop approximately ¼-cup portions of batter onto the prepared baking sheet. Leave about 2 inches between each fritter. Keep the mounds slightly irregular for that classic homemade fritter appearance.
Step 7: Bake Until Golden
Bake for 15–18 minutes, or until the fritters are golden brown and a toothpick inserted into the center comes out without wet batter. For extra browning, broil for 1–2 minutes at the end, watching carefully.
Step 8: Prepare the Vanilla Glaze
While the fritters cool slightly, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add a little more milk if needed to achieve a drizzleable consistency.
Step 9: Glaze the Fritters
Drizzle the vanilla glaze generously over the warm fritters using a spoon. Allow the glaze to set for approximately 5 minutes.

11/03/2026

And I’ve got TWO ways to make it depending on whether you’re planning ahead or need dinner to happen ASAP!
CROCKPOT MILLION DOLLAR PASTA
🍝 INGREDIENTS
🍗 2 lbs boneless, skinless chicken breasts OR about 3 cups shredded rotisserie chicken
🍅 1 jar (15 oz) marinara sauce
🤍 1 jar (15 oz) Alfredo sauce
🧀 1 block (8 oz) cream cheese
🧄 3 cloves garlic, minced
🧂 1 tsp salt
🖤 1 tsp black pepper
🧄 1 tsp garlic powder
🧅 1 tsp onion powder
🔥 Fire & Smoke Society Chicka Licka Bam Bam seasoning, to taste
🍝 Rotini Noodles (16oz)
🌿 Parsley flakes, for garnish
DIRECTIONS
🍗 OPTION 1: USING RAW CHICKEN
1️⃣ Add the chicken breasts to your crockpot and season with salt, pepper, garlic powder, onion powder, and Chicka Licka Bam Bam.
2️⃣ Pour in the marinara and Alfredo sauces. Add the cream cheese and minced garlic, then gently stir the sauces around the chicken.
3️⃣ Cover and cook on HIGH for about 3 hours, or until the chicken reaches 165°F and is tender.
4️⃣ Remove the chicken, shred it with two forks, and return it to the crockpot.
🍗 OPTION 2: USING ROTISSERIE CHICKEN
1️⃣ Add about 3 cups of shredded rotisserie chicken to the crockpot.
2️⃣ Add the marinara, Alfredo sauce, cream cheese, minced garlic, and seasonings. Stir to combine.
3️⃣ Cover and cook on LOW for 2–3 hours or HIGH for about 1–1½ hours, until heated through and the cream cheese has melted. Stir occasionally.
4️⃣ Stir until melted and creamy.
🌿 Finish with parsley flakes and serve over your favorite cooked pasta!

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11/03/2026

Taco Potato Skillet 🌮🥔🔥
Easy, cheesy, high-protein, and made with just a few simple ingredients. Perfect for a quick dinner or meal prep.
Ingredients:
• 1 lb lean ground beef
• 1½ lbs potatoes, diced
• 1 packet taco seasoning
• 1 cup shredded cheese
Recipe:
1. Dice the potatoes into small cubes and cook in a skillet until golden and tender.
2. Add the ground beef and cook until browned.
3. Mix in the taco seasoning with a splash of water and stir until everything is well coated.
4. Sprinkle the cheese over the top.
5. Cover for a few minutes until the cheese is melted.
6. Serve and enjoy 🔥
Save this one for your next high-protein meal prep.

11/03/2026

The viral beef broth rice bowl 🤎👇
im late to the trend but this bowl has literally become my favorite & that says A LOT. Full of flavor, nutrients, texture, omg.
ingredients:
1 cup cooked rice
1 cup beef bone broth
1/3 cup half & half
ground beef
1 garlic clove, minced
soy sauce, to taste
paprika
oregano
cilantro
black pepper
tomato paste
mustard (IMPORTANT)
lemon
green onions + sesame seeds for topping
how to make it:
1. Brown the ground beef in a skillet until fully cooked. Add the seasonings on top along with soy sauce and mustard, add tomato paste gradually.
2. Once fully cooked, transfer it to a bowl.
3. Heat a pan and sautee minced garlic until browned, add 1 tbsp of tomato paste
4. heat the beef bone broth in the same saucepan. (I made my own, recipe is coming but you can also use store-bought, just make sure it’s the good kind…)
3. Simmer on medium heat for 5 minutes before adding your cream to the mixture. Bring you heat lower and simmer until fully combined. Top it off with cilantro leaves and a squeeze of lemon juice
3. Add your cooked rice to a bowl and pour the hot broth over it.
4. Top with the ground beef, a fried or soft-boiled egg, green onions and sesame seeds.
5. Add your other toppings: I did cucumber, avocado, and pickled onions
✨ my tips: use beef bone broth for extra protein, add soy sauce gradually since it’s already salty, and adjust the amount of broth depending on how soupy you like your rice!
save this for your next cozy meal 🤎

11/03/2026

For when my body is screaming for greens ✨
This soup is absolutely packed with nutrients from broccoli, spinach, peas, leeks, onion and garlic. You’re getting vitamins A, C and K, folate, potassium, fiber and antioxidants that help support immune function, skin health, digestion and overall cellular health. The chicken bone broth adds protein and minerals, while all those greens make this one of those meals that genuinely feels like you’re giving your body something good.
Green Goddess Antioxidant Soup
Ingredients
* 1 onion, chopped
* 1 leek, cleaned + sliced
* 4 garlic cloves
* 1 Yukon gold potato, cubed
* 1 large head broccoli, stem + florets
* 4 cups chicken bone broth
* 2 cups spinach
* 1 cup frozen peas
* Salt + pepper
Creamy finish
* 2 tbsp butter
* 2 tbsp flour
* ¾ cup cream or milk
Directions
Sauté onion, leek and garlic until soft. Add potato, broccoli and bone broth. Simmer for 20–25 minutes until everything is tender.
Add spinach and half the peas, then blend until completely smooth.
In a small pan, melt butter, whisk in flour, then slowly whisk in cream until thickened. Stir 1/2 into the soup along with the remaining whole peas. Season with salt and pepper and finish with a little drizzle of the rest of the cream.

11/03/2026

Pastas you’ll actually make
Lemon Garlic & White Bean Rigatoni
Serves 2
Ingredients
200g pasta of choice (dry)
Drizzle olive oil
3 cloves garlic, finely chopped
1 mild red chilli, finely chopped
1 × 570g jar cannellini beans, undrained
200g low-fat quark, or similar plant-based alternative
150g baby spinach
25g nutritional yeast, or a little grated cheese
Zest + juice of 1 lemon
Method
Cook pasta | Cook the dried pasta to packet instructions
Make sauce | Heat oil | Fry garlic and chilli | Add the beans, their liquid and quark | Blend half | Stir through the spinach
Combine | Stir in nutritional yeast and lemon juice | Drain pasta, reserving pasta water | Add the pasta to sauce | Toss | Taste and season & serve

Address

4115 Vine Street
Bensenville, IL
60106

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