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Favorite Flavor Recipes, Los Angeles, CA (2026)

10/11/2026

Brown Sugar Honey Bacon-Wrapped Chicken Tenders 🍯🥓🍗

Ingredients:
1.5 lbs (680g) boneless, skinless chicken tenders (approximately 12 pieces)
12 slices thin-cut bacon
1/2 cup (100g) packed light brown sugar
1/4 cup (60ml) honey
2 tablespoons (30g) unsalted butter, melted
1 tablespoon (15ml) olive oil
1 tablespoon (15ml) Dijon mustard
1 teaspoon (5ml) smoked paprika
1 teaspoon (5ml) garlic powder
1 teaspoon (5ml) onion powder
1/2 teaspoon (2.5ml) chili powder
1/2 teaspoon (2.5ml) freshly ground black pepper
1/4 teaspoon (1.25ml) cayenne pepper (optional)
1/4 teaspoon (1.25ml) salt
1 tablespoon (15ml) Worcestershire sauce
1 teaspoon (5ml) apple c***r vinegar
Nonstick cooking spray, for greasing

For the Honey Brown Sugar Glaze:
3 tablespoons (45ml) honey
2 tablespoons (25g) packed brown sugar
1 tablespoon (15g) unsalted butter, melted
1 tablespoon (15ml) Dijon mustard
1 teaspoon (5ml) apple c***r vinegar
1/2 teaspoon (2.5ml) smoked paprika
1/4 teaspoon (1.25ml) garlic powder

Optional Garnish:
Fresh chopped parsley
Crushed red pepper flakes
Extra honey for drizzling
Freshly cracked black pepper

Directions:

1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup. Place an oven-safe wire rack over the baking sheet and lightly coat it with nonstick cooking spray.

2. Pat the chicken tenders dry with paper towels to remove excess moisture. This helps the seasonings adhere better and allows the bacon to become crispier during baking.

3. In a large mixing bowl, combine the olive oil, Dijon mustard, smoked paprika, garlic powder, onion powder, chili powder, black pepper, cayenne pepper (if using), salt, Worcestershire sauce, and apple c***r vinegar. Mix until well combined.

4. Add the chicken tenders to the bowl and toss gently until every piece is evenly coated with the flavorful seasoning mixture. Let the chicken marinate for 10-15 minutes while preparing the bacon and brown sugar coating.

5. Place the brown sugar in a shallow bowl or plate. Separate the bacon slices and lay them flat on a clean cutting board.

6. Take one seasoned chicken tender and wrap a slice of bacon around it in a spiral pattern, starting at one end and working toward the other. Slightly overlap the bacon as you wrap to ensure the chicken is covered. Secure the ends with toothpicks if necessary.

7. Repeat the process with the remaining chicken tenders and bacon slices, making sure each piece is wrapped snugly without stretching the bacon too tightly.

8. Roll each bacon-wrapped chicken tender gently in the brown sugar, pressing lightly so the sugar sticks to the bacon. Shake off any excess sugar to prevent excessive burning during baking.

9. Arrange the bacon-wrapped chicken tenders on the prepared wire rack, leaving approximately 1 inch (2.5cm) of space between each piece to allow hot air to circulate evenly.

10. In a small bowl, combine the 1/4 cup (60ml) honey and 2 tablespoons (30g) melted butter. Stir until smooth, then brush a light layer over each bacon-wrapped chicken tender.

11. Place the baking sheet in the preheated oven and bake for 15 minutes, allowing the bacon to begin rendering its fat and the brown sugar to melt into a sticky coating.

12. While the chicken is baking, prepare the honey brown sugar glaze. In a small saucepan over low heat, combine the honey, brown sugar, melted butter, Dijon mustard, apple c***r vinegar, smoked paprika, and garlic powder.

13. Stir continuously for 2-3 minutes until the brown sugar dissolves completely and the glaze becomes smooth, glossy, and slightly thickened. Remove from heat and set aside.

14. After the first 15 minutes of baking, carefully remove the chicken from the oven. Using a pastry brush, generously coat each bacon-wrapped tender with the prepared honey brown sugar glaze.

15. Return the chicken to the oven and continue baking for another 10-15 minutes, or until the bacon is browned and crispy and the chicken reaches an internal temperature of 165°F (74°C). Cooking time may vary depending on the thickness of the chicken tenders and bacon.

16. For an extra caramelized finish, switch the oven to broil for the final 1-2 minutes, watching carefully to prevent the honey and brown sugar from burning.

17. Remove the baking sheet from the oven and allow the chicken tenders to rest for 3-5 minutes. The glaze will thicken slightly as it cools, creating a delicious sticky coating around the crispy bacon.

18. Carefully remove any toothpicks used to secure the bacon. Brush the chicken with any remaining glaze that has been kept separate from the raw chicken, or drizzle lightly with additional honey for extra sweetness.

19. Transfer the bacon-wrapped chicken tenders to a serving platter. Garnish with freshly chopped parsley, cracked black pepper, or crushed red pepper flakes for a touch of color and flavor.

20. Serve warm with creamy mashed potatoes, roasted vegetables, coleslaw, or your favorite dipping sauce. Enjoy these irresistible Brown Sugar Honey Bacon-Wrapped Chicken Tenders, featuring juicy, tender chicken wrapped in crispy smoky bacon and coated in a sweet, buttery, caramelized honey glaze!

10/10/2026

French Dip Roast Beef and Provolone Sliders 🥩🧀🥪

Ingredients:
12 Hawaiian sweet slider rolls
1.5 lbs (680g) thinly sliced deli roast beef
12 slices provolone cheese
1 large yellow onion, thinly sliced
2 tablespoons (30ml) olive oil
2 tablespoons (30g) unsalted butter
3 cloves garlic, minced
1 teaspoon (5ml) Worcestershire sauce
1/2 teaspoon (2.5ml) dried thyme
1/2 teaspoon (2.5ml) garlic powder
1/2 teaspoon (2.5ml) onion powder
Salt and black pepper to taste

For the Garlic Butter Topping:
4 tablespoons (60g) unsalted butter, melted
1 tablespoon (15ml) Worcestershire sauce
1 teaspoon (5ml) Dijon mustard
1 teaspoon (5ml) garlic powder
1/2 teaspoon (2.5ml) onion powder
1 teaspoon (5ml) dried parsley
1/2 teaspoon (2.5ml) Italian seasoning
1 tablespoon (15g) poppy seeds (optional)

For the French Dip Au Jus:
2 cups (480ml) beef broth
1 tablespoon (15ml) Worcestershire sauce
1 tablespoon (15ml) soy sauce
1 teaspoon (5ml) Dijon mustard
1/2 teaspoon (2.5ml) garlic powder
1/2 teaspoon (2.5ml) onion powder
1/2 teaspoon (2.5ml) dried thyme
1/4 teaspoon (1.25ml) black pepper
1 tablespoon (15g) unsalted butter

Optional Garnish:
Fresh chopped parsley
Extra melted provolone cheese
Caramelized onions
Freshly cracked black pepper

Directions:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33cm) baking dish with nonstick cooking spray or a small amount of butter.

2. Heat the olive oil and 2 tablespoons (30g) butter in a large skillet over medium heat. Add the thinly sliced onions and cook for 15-20 minutes, stirring occasionally, until softened, golden brown, and caramelized.

3. Add the minced garlic, Worcestershire sauce, dried thyme, garlic powder, onion powder, salt, and black pepper to the caramelized onions. Stir well and cook for another 1-2 minutes until fragrant. Remove from heat and set aside.

4. Using a serrated bread knife, carefully slice the entire package of Hawaiian slider rolls horizontally in half, keeping the individual rolls connected. Place the bottom half of the rolls into the prepared baking dish.

5. Arrange 6 slices of provolone cheese evenly over the bottom layer of rolls, making sure each slider will have a generous amount of melted cheese.

6. Layer the thinly sliced roast beef evenly over the provolone cheese. Fold the roast beef slices slightly as you arrange them to create thick, juicy layers of meat in each slider.

7. Spread the caramelized onion mixture evenly over the roast beef, distributing the onions across all 12 sliders.

8. Place the remaining 6 slices of provolone cheese over the caramelized onions. This second layer of cheese will melt beautifully and help hold the sliders together.

9. Carefully place the top half of the Hawaiian rolls over the cheese, pressing down gently to secure the layers.

10. Prepare the garlic butter topping by combining the melted butter, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, dried parsley, Italian seasoning, and poppy seeds (if using) in a small bowl. Whisk until well combined.

11. Using a pastry brush, generously brush the garlic butter mixture over the tops and sides of the slider rolls, allowing some of the butter to seep between the rolls for extra flavor.

12. Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 15 minutes. This allows the roast beef to heat through and the provolone cheese to melt without overbrowning the bread.

13. Remove the aluminum foil and continue baking for another 8-10 minutes, or until the tops of the rolls are golden brown, slightly crispy, and the cheese is completely melted.

14. While the sliders are baking, prepare the French dip au jus. In a medium saucepan, combine the beef broth, Worcestershire sauce, soy sauce, Dijon mustard, garlic powder, onion powder, dried thyme, and black pepper.

15. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Allow it to simmer for 8-10 minutes so the flavors blend together and the broth becomes rich and savory.

16. Reduce the heat to low and stir in 1 tablespoon (15g) unsalted butter until completely melted. Taste the au jus and adjust the seasoning if necessary. Keep warm until ready to serve.

17. Remove the sliders from the oven and let them rest for 3-5 minutes. Sprinkle with freshly chopped parsley or additional black pepper if desired.

18. Using a sharp knife, carefully cut along the individual roll lines to separate the sliders into 12 portions.

19. Transfer the warm sliders to a serving platter and pour the prepared au jus into small individual dipping bowls.

20. Serve immediately while the provolone cheese is warm and gooey. Dip each slider into the rich, savory French dip au jus and enjoy the delicious combination of tender roast beef, sweet caramelized onions, melted cheese, and buttery toasted rolls!

10/10/2026

Crockpot Cheesy Beef Ravioli Lasagna 🍝🧀🥩

Ingredients:
1.5 lbs (680g) ground beef
1 tablespoon (15ml) olive oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
2 jars (24 ounces / 680g each) marinara sauce
1 can (14.5 ounces / 410g) diced tomatoes, drained
2 tablespoons (30g) tomato paste
1 teaspoon (5ml) Italian seasoning
1 teaspoon (5ml) dried oregano
1 teaspoon (5ml) dried basil
1/2 teaspoon (2.5ml) garlic powder
1/2 teaspoon (2.5ml) onion powder
1/2 teaspoon (2.5ml) smoked paprika
1/4 teaspoon (1.25ml) crushed red pepper flakes (optional)
Salt and black pepper to taste
2 packages (25 ounces / 710g each) frozen cheese ravioli
2 cups (500g) ricotta cheese
1 large egg
1/2 cup (50g) freshly grated Parmesan cheese
3 cups (340g) shredded mozzarella cheese
1 cup (115g) shredded Italian cheese blend
1/4 cup (15g) chopped fresh parsley
1/4 cup (60ml) water or beef broth
Nonstick cooking spray or olive oil, for greasing

Optional Garnish:
Fresh basil leaves
Chopped fresh parsley
Extra grated Parmesan cheese
Crushed red pepper flakes

Directions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it apart with a wooden spoon until browned and fully cooked. Drain any excess grease.

2. Add the diced onion to the skillet and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.

3. Add the tomato paste, Italian seasoning, oregano, basil, garlic powder, onion powder, smoked paprika, crushed red pepper flakes (if using), salt, and black pepper. Stir well to coat the beef evenly with the seasonings.

4. Pour in the marinara sauce, diced tomatoes, and water or beef broth. Stir everything together and allow the mixture to simmer for 5-7 minutes until slightly thickened and well combined. Remove from heat.

5. In a medium mixing bowl, combine the ricotta cheese, egg, grated Parmesan cheese, and chopped fresh parsley. Mix until smooth and creamy. Set aside.

6. Lightly grease the inside of a 6-quart (5.7L) slow cooker with nonstick cooking spray or olive oil to prevent sticking.

7. Spread approximately 1 cup (240ml) of the prepared beef marinara sauce evenly across the bottom of the slow cooker.

8. Arrange a single layer of frozen cheese ravioli over the sauce, placing them close together without overlapping too much. There is no need to thaw or boil the ravioli beforehand.

9. Spoon approximately one-third of the ricotta cheese mixture over the ravioli, spreading it gently into an even layer.

10. Add another generous layer of beef marinara sauce over the ricotta mixture. Sprinkle with approximately 3/4 cup (85g) shredded mozzarella cheese and a small handful of Italian cheese blend.

11. Repeat the layering process two more times, alternating frozen ravioli, ricotta mixture, beef sauce, mozzarella, and Italian cheese blend until most of the ingredients are used.

12. Finish with a final layer of ravioli, making sure they are completely covered with the remaining beef marinara sauce. Sprinkle the remaining mozzarella and Italian cheese blend evenly over the top.

13. Cover the slow cooker with its lid and cook on LOW for 3-4 hours, or until the ravioli are tender, the filling is heated through, and the cheese is completely melted. Cooking times may vary depending on your slow cooker and the thickness of the ravioli.

14. Avoid stirring the lasagna while it cooks, as this will help maintain the beautiful layers and prevent the ravioli from breaking apart.

15. Check the lasagna after approximately 3 hours. Insert a fork into the center to ensure the ravioli are tender. The casserole should be bubbling gently around the edges, and the center should reach 165°F (74°C).

16. Once fully cooked, turn off the slow cooker and remove the lid. Allow the ravioli lasagna to rest for 10-15 minutes so the layers can firm up and the sauce can thicken slightly.

17. Sprinkle freshly chopped parsley, basil leaves, and additional grated Parmesan cheese over the top for extra flavor and a beautiful finishing touch.

18. Using a large serving spoon or spatula, carefully scoop generous portions onto individual plates, making sure each serving contains plenty of cheesy ravioli, savory beef sauce, and melted cheese.

19. Serve warm with garlic bread, a fresh green salad, or roasted vegetables for a comforting and satisfying family dinner.

20. Enjoy your delicious Crockpot Cheesy Beef Ravioli Lasagna, packed with tender cheese-filled ravioli, rich seasoned ground beef, flavorful tomato sauce, and layers of irresistibly gooey melted cheese!

10/10/2026

Honey Garlic Glazed Chicken Thighs with Roasted Carrots 🍯🧄🍗🥕
Ingredients:
For the Chicken:
2 lbs (900g) boneless, skinless chicken thighs
2 tablespoons (30ml) olive oil
1 teaspoon (5g) salt
1/2 teaspoon (2.5g) black pepper
1 teaspoon (5g) smoked paprika
1/2 teaspoon (2.5g) garlic powder
1/2 teaspoon (2.5g) onion powder
1 tablespoon (15g) unsalted butter
For the Honey Garlic Glaze:
1/3 cup (80ml) honey
1/4 cup (60ml) low-sodium soy sauce
5 cloves garlic, minced
2 tablespoons (30ml) apple c***r vinegar
1 tablespoon (15ml) fresh lemon juice
1 teaspoon (5ml) Dijon mustard
1/2 teaspoon (2.5g) red pepper flakes (optional)
1 teaspoon (3g) cornstarch
2 tablespoons (30ml) water
For the Roasted Carrots:
1.5 lbs (680g) fresh carrots, peeled and cut into thick sticks
2 tablespoons (30ml) olive oil
1 tablespoon (15ml) honey
1 teaspoon (5g) garlic powder
1/2 teaspoon (2.5g) smoked paprika
1/2 teaspoon (2.5g) dried thyme
Salt and black pepper to taste
1 tablespoon (15g) melted butter
Optional Garnish:
2 tablespoons (30ml) chopped fresh parsley
1 teaspoon (3g) sesame seeds
Fresh lemon wedges
Directions:
1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
2. Place the peeled and sliced carrots in a large mixing bowl. Add olive oil, honey, garlic powder, smoked paprika, dried thyme, salt, and black pepper. Toss until the carrots are evenly coated.
3. Spread the seasoned carrots in a single layer on the prepared baking sheet, leaving space between the pieces for even roasting.
4. Roast the carrots in the preheated oven for 25-35 minutes, flipping halfway through, until tender on the inside and lightly caramelized around the edges.
5. While the carrots are roasting, pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, smoked paprika, garlic powder, and onion powder.
6. Heat 2 tablespoons (30ml) olive oil and 1 tablespoon (15g) butter in a large oven-safe skillet over medium-high heat.
7. Add the seasoned chicken thighs in a single layer. Sear for 5-6 minutes on the first side until golden brown, then flip and cook for another 4-5 minutes. The chicken should develop a beautiful golden crust.
8. While the chicken cooks, prepare the honey garlic glaze. In a medium bowl, whisk together honey, soy sauce, minced garlic, apple c***r vinegar, lemon juice, Dijon mustard, and red pepper flakes if using.
9. In a small bowl, mix the cornstarch with 2 tablespoons (30ml) water until completely dissolved. Set aside.
10. Reduce the skillet heat to medium-low. Pour the honey garlic mixture over the chicken thighs, making sure each piece is coated.
11. Allow the sauce to simmer gently for 3-4 minutes, occasionally spooning the glaze over the chicken. Stir in the cornstarch mixture and continue cooking for another 1-2 minutes until the sauce becomes thick, glossy, and sticky.
12. Continue cooking until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part. Avoid overheating the glaze, as the honey can burn quickly.
13. Once the carrots are tender and caramelized, remove them from the oven and drizzle with melted butter. Toss gently to coat.
14. Arrange the roasted carrots on a serving platter alongside the honey garlic glazed chicken thighs.
15. Spoon the remaining warm honey garlic sauce from the skillet generously over the chicken and drizzle a little over the roasted carrots for extra flavor.
16. Garnish with freshly chopped parsley, sesame seeds, and lemon wedges if desired.
17. Serve immediately while warm and enjoy your delicious Honey Garlic Glazed Chicken Thighs with Roasted Carrots!

10/10/2026

Creamy Garlic Parmesan Scalloped Potatoes 🥔🧄🧀
Ingredients:
For the Scalloped Potatoes:
3 lbs (1.4kg) Yukon Gold or Russet potatoes, peeled and thinly sliced
3 tablespoons (45g) unsalted butter
5 cloves garlic, minced
1 medium yellow onion, finely diced
3 tablespoons (25g) all-purpose flour
2 cups (480ml) whole milk
1 cup (240ml) heavy cream
1 cup (100g) freshly grated Parmesan cheese
1 cup (115g) shredded mozzarella cheese
1/2 cup (55g) shredded sharp cheddar cheese
1 teaspoon (5g) garlic powder
1 teaspoon (5g) onion powder
1 teaspoon (5g) dried thyme
1/2 teaspoon (2.5g) smoked paprika
1/2 teaspoon (2.5g) black pepper
1 teaspoon (5g) salt
1/4 teaspoon (1.25g) ground nutmeg (optional)
1 tablespoon (15ml) Dijon mustard
2 tablespoons (30ml) chopped fresh parsley
For the Cheesy Topping:
1/2 cup (50g) freshly grated Parmesan cheese
1/2 cup (55g) shredded mozzarella cheese
1/4 cup (25g) shredded sharp cheddar cheese
2 tablespoons (30g) unsalted butter, melted
1/4 teaspoon (1.25g) smoked paprika
1 tablespoon (15ml) chopped fresh parsley
Optional Garnish:
Fresh thyme leaves
Chopped fresh chives
Extra grated Parmesan cheese
Freshly cracked black pepper
Directions:
1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33cm) baking dish with butter or nonstick cooking spray and set aside.
2. Peel the potatoes and slice them into thin, even rounds approximately 1/8-inch (3mm) thick. A mandoline slicer works best for achieving uniform slices that cook evenly.
3. Place the sliced potatoes in a large bowl and set aside. Avoid rinsing them after slicing, as their natural starch helps thicken the creamy sauce during baking.
4. In a large saucepan, melt 3 tablespoons (45g) unsalted butter over medium heat. Add the finely diced yellow onion and sauté for 3-4 minutes until softened and translucent.
5. Add the minced garlic and cook for another 30-60 seconds, stirring frequently until fragrant. Be careful not to brown the garlic.
6. Sprinkle the all-purpose flour over the butter, onion, and garlic mixture. Whisk continuously for 1-2 minutes to create a smooth roux and remove the raw flour taste.
7. Slowly pour in the whole milk while whisking constantly to prevent lumps from forming. Gradually add the heavy cream and continue stirring until the mixture becomes smooth.
8. Reduce the heat to medium-low and allow the sauce to simmer gently for 3-5 minutes, stirring frequently, until it begins to thicken.
9. Add the garlic powder, onion powder, dried thyme, smoked paprika, black pepper, salt, ground nutmeg if using, and Dijon mustard. Whisk until all the seasonings are evenly incorporated.
10. Gradually stir in the freshly grated Parmesan cheese, shredded mozzarella cheese, and sharp cheddar cheese. Continue stirring over low heat until the cheeses are completely melted and the sauce becomes rich, creamy, and smooth.
11. Remove the saucepan from the heat and taste the sauce. Adjust the seasoning with additional salt, black pepper, or garlic powder if needed.
12. Arrange approximately one-third of the sliced potatoes in an even, slightly overlapping layer across the bottom of the prepared baking dish.
13. Spoon about one-third of the creamy garlic Parmesan sauce evenly over the potatoes, making sure the sauce reaches between the slices.
14. Repeat the layering process with another third of the potatoes and another third of the sauce.
15. Arrange the remaining potato slices in a final overlapping layer and pour the remaining creamy garlic Parmesan sauce evenly over the top.
16. Gently press down on the potatoes with a spatula to help the sauce settle between the layers and ensure the potatoes are evenly coated.
17. Cover the baking dish tightly with aluminum foil and place it in the preheated oven.
18. Bake covered for 45-50 minutes, allowing the potatoes to soften and absorb the creamy garlic Parmesan sauce.
19. Carefully remove the baking dish from the oven and lift the aluminum foil away, avoiding the hot steam. Insert a knife into the center of the potatoes to check their tenderness. They should be beginning to soften but may still have some resistance.
20. In a small bowl, combine the Parmesan cheese, mozzarella cheese, sharp cheddar cheese, melted butter, and smoked paprika for the topping.
21. Sprinkle the cheesy topping evenly over the potatoes, making sure the entire surface is generously covered.
22. Return the uncovered baking dish to the oven and continue baking for another 20-25 minutes, or until the potatoes are completely fork-tender, the sauce is bubbling around the edges, and the cheese topping is golden brown.
23. If the potatoes are tender but the topping needs additional color, switch the oven to broil for 2-3 minutes, watching carefully to prevent burning.
24. Remove the scalloped potatoes from the oven and allow them to rest for 10-15 minutes before serving. This resting time helps the creamy sauce thicken and makes the layers easier to serve.
25. Sprinkle freshly chopped parsley, chives, and fresh thyme leaves over the golden cheese topping for added freshness and color.
26. Add a little extra freshly grated Parmesan cheese and freshly cracked black pepper if desired.
27. Cut into generous portions using a sharp knife or serving spatula, making sure each serving includes several layers of tender potatoes and creamy cheese sauce.
28. Serve warm alongside roasted chicken, grilled steak, baked ham, or your favorite main dish. Enjoy your delicious Creamy Garlic Parmesan Scalloped Potatoes!

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10/10/2026

Sheet Pan Smoked Sausage, Potatoes, and Green Beans 🌭🥔🫛🔥
Ingredients:
For the Sheet Pan Dinner:
1.5 lbs (680g) smoked beef or turkey sausage, sliced into 1/2-inch (1.25cm) rounds
1.5 lbs (680g) baby potatoes, halved or quartered
1 lb (450g) fresh green beans, trimmed
1 medium yellow onion, cut into thick wedges
1 medium red bell pepper, sliced
4 cloves garlic, minced
3 tablespoons (45ml) olive oil
2 tablespoons (30g) unsalted butter, melted
1 teaspoon (5g) smoked paprika
1 teaspoon (5g) garlic powder
1 teaspoon (5g) onion powder
1 teaspoon (5g) Italian seasoning
1/2 teaspoon (2.5g) dried thyme
1/2 teaspoon (2.5g) black pepper
1/2 teaspoon (2.5g) salt
1/4 teaspoon (1.25g) crushed red pepper flakes (optional)
For the Garlic Butter Sauce:
3 tablespoons (45g) unsalted butter, melted
3 cloves garlic, minced
1 tablespoon (15ml) fresh lemon juice
1 tablespoon (15ml) Dijon mustard
1 teaspoon (5ml) honey
1/2 teaspoon (2.5g) smoked paprika
1 tablespoon (15ml) chopped fresh parsley
For Garnish:
1/4 cup (25g) freshly grated Parmesan cheese (optional)
2 tablespoons (30ml) chopped fresh parsley
Fresh lemon wedges
Freshly cracked black pepper
Directions:
1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it with olive oil. For best results, use an extra-large baking sheet or two regular baking sheets to avoid overcrowding.
2. Wash the baby potatoes thoroughly and pat them dry with paper towels. Cut them into halves or quarters, making sure the pieces are approximately the same size for even cooking.
3. Place the potatoes in a large mixing bowl. Add 2 tablespoons (30ml) olive oil, 1 tablespoon (15g) melted butter, smoked paprika, garlic powder, onion powder, Italian seasoning, dried thyme, salt, and black pepper.
4. Toss the potatoes until evenly coated with the oil, butter, and seasonings. Spread them in a single layer on the prepared baking sheet, placing the cut sides down for extra crispiness.
5. Roast the potatoes in the preheated oven for 15-20 minutes, until they begin to soften and develop lightly golden edges.
6. While the potatoes are roasting, slice the smoked sausage into 1/2-inch (1.25cm) thick rounds. If using larger sausage links, cut them diagonally for a more attractive presentation.
7. Wash and trim the fresh green beans, removing the tough stem ends. Pat them dry to help them roast rather than steam.
8. In a separate large bowl, combine the green beans, sliced smoked sausage, onion wedges, red bell pepper, and minced garlic.
9. Drizzle the remaining 1 tablespoon (15ml) olive oil and 1 tablespoon (15g) melted butter over the sausage and vegetables. Sprinkle with crushed red pepper flakes if using, and toss gently until evenly coated.
10. Remove the baking sheet from the oven after the potatoes have roasted for 15-20 minutes. Carefully flip the potatoes using a spatula to ensure even browning.
11. Add the seasoned smoked sausage, green beans, onion, and bell pepper to the baking sheet, spreading everything into an even layer around the potatoes.
12. Return the baking sheet to the oven and roast for another 15-20 minutes, stirring halfway through, until the potatoes are fork-tender, the green beans are tender-crisp, and the smoked sausage is heated through with beautifully browned edges.
13. While the sheet pan dinner is roasting, prepare the garlic butter sauce. In a small bowl, whisk together the melted butter, minced garlic, fresh lemon juice, Dijon mustard, honey, smoked paprika, and chopped parsley.
14. Once the potatoes and vegetables are nearly finished cooking, remove the baking sheet from the oven and drizzle the garlic butter sauce evenly over the sausage and vegetables.
15. Gently toss everything with a spatula, making sure the potatoes, green beans, and sausage are generously coated in the flavorful garlic butter sauce.
16. Return the baking sheet to the oven for an additional 3-5 minutes, allowing the garlic butter to become fragrant and the flavors to blend together.
17. For extra crispy potatoes and caramelized sausage edges, switch the oven to broil for 1-2 minutes, watching carefully to prevent burning.
18. Remove the sheet pan from the oven once the potatoes are golden brown, the green beans are tender, and the sausage has developed slightly crispy edges.
19. Allow the dish to rest for 2-3 minutes before serving. This helps the garlic butter sauce coat the ingredients evenly.
20. Sprinkle freshly grated Parmesan cheese over the hot potatoes and vegetables if desired, allowing it to melt slightly from the residual heat.
21. Garnish with freshly chopped parsley, freshly cracked black pepper, and a squeeze of fresh lemon juice for added brightness.
22. Transfer the smoked sausage, roasted potatoes, and green beans to a large serving platter, or serve directly from the baking sheet for an easy family-style dinner.
23. Serve immediately while warm, with extra garlic butter sauce or lemon wedges on the side. Enjoy your delicious Sheet Pan Smoked Sausage, Potatoes, and Green Beans!

10/10/2026

Southern BBQ Baked Beans and Beef Casserole 🥩🫘🍯🔥
Ingredients:
For the Beef Filling:
1.5 lbs (680g) lean ground beef
1 tablespoon (15ml) olive oil
1 medium yellow onion, finely diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
4 cloves garlic, minced
6 slices beef bacon, chopped (optional)
1 teaspoon (5g) smoked paprika
1 teaspoon (5g) garlic powder
1 teaspoon (5g) onion powder
1/2 teaspoon (2.5g) ground cumin
1/2 teaspoon (2.5g) black pepper
1/2 teaspoon (2.5g) salt
1/4 teaspoon (1.25g) cayenne pepper (optional)
For the BBQ Baked Beans:
2 cans (28 ounces / 794g each) baked beans in sauce
1 can (15 ounces / 425g) kidney beans, drained and rinsed
3/4 cup (180ml) smoky barbecue sauce
1/3 cup (70g) packed brown sugar
1/4 cup (60ml) ketchup
2 tablespoons (30ml) yellow mustard
2 tablespoons (30ml) Worcestershire sauce
2 tablespoons (30ml) apple c***r vinegar
2 tablespoons (30ml) molasses
1 tablespoon (15ml) honey
1 tablespoon (15g) tomato paste
1 teaspoon (5ml) liquid smoke (optional)
1/2 teaspoon (2.5g) chili powder
1/2 teaspoon (2.5g) smoked paprika
For the Cheesy Topping:
1 1/2 cups (170g) shredded sharp cheddar cheese
1/2 cup (55g) shredded Monterey Jack cheese
1/2 cup (45g) crispy fried onions (optional)
2 tablespoons (30ml) chopped fresh parsley
2 tablespoons (30ml) sliced green onions
Optional Garnish:
Extra barbecue sauce
Chopped fresh cilantro
Sliced jalapeños
Freshly cracked black pepper
Directions:
1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33cm) baking dish with olive oil or nonstick cooking spray and set aside.
2. Heat a large skillet over medium heat. If using beef bacon, add the chopped pieces and cook for 4-5 minutes until browned and slightly crispy. Transfer to a paper towel-lined plate and set aside.
3. Add the olive oil to the same skillet. Stir in the diced yellow onion, green bell pepper, and red bell pepper. Sauté for 4-5 minutes until the vegetables soften and become fragrant.
4. Add the minced garlic and cook for another 30-60 seconds, stirring frequently to prevent burning.
5. Add the ground beef to the skillet, breaking it apart with a wooden spoon or spatula. Cook for 7-9 minutes until the beef is completely browned and no pink remains.
6. Drain any excess grease from the skillet to prevent the casserole from becoming too oily.
7. Season the cooked ground beef with smoked paprika, garlic powder, onion powder, ground cumin, black pepper, salt, and cayenne pepper if using. Stir well to evenly distribute the seasonings.
8. Return the cooked beef bacon to the skillet and mix it into the seasoned ground beef and vegetables.
9. In a large mixing bowl, combine the baked beans with their sauce and the drained kidney beans. Stir gently to avoid breaking the beans.
10. Add the smoky barbecue sauce, brown sugar, ketchup, yellow mustard, Worcestershire sauce, apple c***r vinegar, molasses, honey, tomato paste, and liquid smoke if using.
11. Sprinkle in the chili powder and additional smoked paprika. Stir everything together until the beans are evenly coated in the rich, sweet, and smoky barbecue sauce.
12. Add the seasoned ground beef mixture to the bowl of barbecue beans. Fold gently until the beef, vegetables, and beans are thoroughly combined.
13. Taste the mixture and adjust the seasoning if needed. Add a little extra barbecue sauce for smokiness, brown sugar for sweetness, or apple c***r vinegar for a tangier flavor.
14. Transfer the beef and bean mixture into the prepared baking dish. Spread it evenly using a spatula, making sure the ingredients are distributed throughout the casserole.
15. Cover the baking dish tightly with aluminum foil and place it in the preheated oven.
16. Bake for 30 minutes, allowing the barbecue flavors to blend and the sauce to become rich and bubbly.
17. Carefully remove the casserole from the oven and discard the aluminum foil. Gently stir the mixture to redistribute the sauce and prevent the edges from drying out.
18. Return the uncovered casserole to the oven and bake for another 15-20 minutes, until the sauce thickens slightly and the top begins to caramelize around the edges.
19. Remove the casserole briefly from the oven and sprinkle the shredded sharp cheddar and Monterey Jack cheeses evenly over the surface.
20. Return the casserole to the oven and bake for an additional 5-8 minutes, or until the cheese is completely melted and bubbling.
21. For a golden, slightly crispy cheese topping, switch the oven to broil for 1-2 minutes, watching carefully to prevent burning.
22. Remove the casserole from the oven and let it rest for 5-10 minutes. This allows the barbecue sauce to thicken further and makes serving easier.
23. Sprinkle crispy fried onions over the melted cheese if desired, followed by freshly chopped parsley and sliced green onions.
24. Drizzle a little extra barbecue sauce over the top and garnish with sliced jalapeños or freshly cracked black pepper for an additional kick.
25. Serve warm with buttery cornbread, creamy coleslaw, mashed potatoes, or a fresh green salad. Enjoy your delicious Southern BBQ Baked Beans and Beef Casserole!

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