AJ Greats Recipes

AJ Greats Recipes Meet your virtual chef, serving up daily easy delicious recipes that everyone can make
(9)

06/04/2026

Cowboy Chili Mac and Cheese

This comforting crockpot favorite is packed with savory beef, tender pasta, rich chili flavors, and plenty of melted cheese. It’s the perfect combination of hearty chili and creamy mac and cheese in one easy meal.

Ingredients:

1 lb ground beef
1 small onion, finely diced
2 garlic cloves, minced
1 can kidney beans, drained and rinsed
1 can diced tomatoes
1 can tomato sauce
3 cups beef broth
1 packet chili seasoning mix
1½ cups elbow macaroni
2 cups shredded cheddar cheese
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish

Instructions:

Step 1: Brown the Beef
In a large skillet over medium heat, cook the ground beef and diced onion for 6–8 minutes, breaking up the meat as it cooks. Once browned, drain any excess fat.

Step 2: Fill the Crockpot
Transfer the beef mixture to your slow cooker. Add the garlic, kidney beans, diced tomatoes, tomato sauce, beef broth, chili seasoning, salt, and black pepper. Stir until everything is well combined.

Step 3: Slow Cook
Cover and cook on LOW for 4 hours or HIGH for 2 hours, allowing the flavors to blend together.

Step 4: Add the Pasta
Stir in the elbow macaroni. Cover again and cook for an additional 20–25 minutes, or until the pasta is tender.

Step 5: Make It Cheesy
Add the shredded cheddar cheese and stir until completely melted and creamy.

Step 6: Serve
Sprinkle with fresh parsley and serve hot.

Prep Time: 10 minutes
Cook Time: 4 hours 25 minutes
Total Time: 4 hours 35 minutes
Servings: 6
Calories: Approximately 560 calories per serving

06/04/2026

Baked Apple Fritters
Ingredients

For the Fritters

¾ cup all-purpose flour
¾ cup white whole wheat flour
½ cup brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
6 tablespoons cold butter, cut into small cubes
½ cup milk (whole milk works best for a richer taste)
1 large egg
1 teaspoon vanilla extract
1 cup diced apples

For the Glaze

1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Instructions
Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with a silicone baking mat or parchment paper.
In a large mixing bowl, combine the all-purpose flour, white whole wheat flour, brown sugar, baking powder, cinnamon, nutmeg, allspice, and salt. Add the cold butter and work it into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the milk, egg, and vanilla extract until well blended. Pour the wet ingredients into the flour mixture and stir just until combined. Fold in the chopped apples gently.
Scoop the batter onto the prepared baking sheet using approximately ¼ cup portions, spacing them slightly apart. For smaller fritters, use a heaping tablespoon of batter instead.
Bake for 11–13 minutes, or until the bottoms are lightly golden and the centers are fully set. If making smaller fritters, begin checking for doneness around the 8-minute mark.
Transfer the baked fritters to a wire rack and switch the oven setting to broil.
While the oven heats for broiling, make the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
Brush a light coating of glaze over each fritter. Place them under the broiler for 2–4 minutes, watching closely, until the glaze begins to bubble and the tops develop a light golden color.
Remove the fritters carefully and place them back on the wire rack. Brush the remaining glaze over the warm fritters.
Allow the glaze to set before serving.

Serving Tip: These fritters are at their best when enjoyed fresh on the day they are made. 🍎✨

06/04/2026

Crockpot Chicken Fried Rice
Ingredients

2 cups cooked rice (preferably day-old, white or jasmine)
1 pound boneless, skinless chicken breasts, diced
1 cup frozen peas and carrots
1/2 cup onion, chopped
2 cloves garlic, minced
1/4 cup soy sauce (low-sodium recommended)
2 tablespoons sesame oil (toasted, if available)
2 eggs, beaten
1/4 cup green onions, sliced
Salt and black pepper, to taste
Optional: 1–2 teaspoons grated fresh ginger, for extra flavor
Optional: red pepper flakes or a dash of hot sauce, to taste
Instructions
Lightly grease the crockpot insert with nonstick spray or a thin layer of oil to prevent sticking.
Add the diced chicken, frozen peas and carrots, chopped onion, minced garlic, soy sauce, and sesame oil to the crockpot. If using, add grated ginger and a pinch of red pepper flakes. Stir well so the chicken is evenly coated in the sauce.
Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is cooked through and very tender.
Once the chicken is done, use two forks to shred or roughly break it into bite-size pieces directly in the crockpot. Stir to distribute the meat and veggies evenly in the cooking liquid.
Add the cooked, cooled rice to the crockpot. Gently fold it into the chicken mixture until everything is well combined and the rice is coated in sauce. Break up any large clumps of rice as you stir.
Make a shallow well in the center of the mixture. Pour the beaten eggs into the well, cover, and cook on HIGH for 15–20 minutes, or until the eggs are just set and cooked through.
Once the eggs are cooked, stir the mixture well to break up the egg and distribute it throughout the rice.
Stir in the sliced green onions. Taste and season with salt and black pepper as needed, and add a splash more soy sauce or sesame oil if desired.
Serve hot straight from the crockpot, garnished with extra green onions or sesame seeds if you like.

06/03/2026

Mexican Street Corn Chicken Skillet
Ingredients

1 lb (450 g) boneless, skinless chicken breasts, diced into bite-size pieces
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
Salt and black pepper, to taste
2 cups corn kernels (fresh, frozen, or canned and drained)
1/2 cup red onion, diced
2 cloves garlic, minced
1/2 cup mayonnaise
1/2 cup crumbled cotija cheese
1/4 cup fresh cilantro, chopped
Juice of 1 lime (about 2 tablespoons)
1 avocado, diced (for garnish)
Optional: extra cotija, cilantro, and lime wedges for serving
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the diced chicken to the skillet. Season with chili powder, cumin, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through (no longer pink in the center).
Add the corn, diced red onion, and minced garlic to the skillet. Sauté for 3–4 minutes, stirring occasionally, until the corn is heated through and the onions are softened and translucent.
While the chicken and corn cook, stir together the mayonnaise, crumbled cotija cheese, chopped cilantro, and lime juice in a small bowl until well combined.
Reduce the skillet heat to medium-low. Pour the mayo-cotija mixture over the chicken and corn, stirring until everything is evenly coated and creamy.
Cook for another 2–3 minutes, just until heated through and the flavors are well combined. Taste and adjust seasoning with additional salt, pepper, or lime juice if desired.
Remove from heat. Top with diced avocado and, if you like, extra cotija and cilantro. Serve immediately.

06/03/2026

Dolly Parton’s 5-Ingredient Casserole
INGREDIENTS
3 cups shredded cooked chicken
1 (10.5 oz) can cream of chicken soup
1 cup sour cream
1½ cups shredded cheddar cheese
1 sleeve buttery round crackers (like Ritz), crushed
DIRECTIONS
• Preheat your oven to 350°F (175°C)
• Lightly grease a 9×13-inch baking dish.
• In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, and 1 cup of the shredded cheddar.
• Stir until the mixture is smooth and evenly combined.
• Spread the chicken mixture evenly into the prepared baking dish, smoothing out the top with a spatula.
• Sprinkle the crushed crackers over the casserole
• Then scatter the remaining ½ cup of cheddar cheese on top.
• Bake uncovered for 25 to 30 minutes, or until the top is golden and the casserole is bubbling around the edges.
TIPS
~ Add some broccoli and serve with green beans on the side.
~ Add pea and carrots it’s delicious
~ Any topping can be used: crushed chips, corn flakes etc

06/02/2026

Creamy Steak Spaghetti with Spinach & Mozzarella Sauce 🍽️✨

This comforting pasta dinner combines tender steak strips, perfectly cooked spaghetti, and fresh spinach in a velvety mozzarella cream sauce. Every forkful is packed with rich, cheesy flavor, making it a satisfying meal that's both cozy and delicious. 🥩🍝🧀💚

📝 Ingredients:

12 oz spaghetti
1 lb steak (sirloin or ribeye), sliced into thin strips
Salt, black pepper, and garlic powder, to taste
2 tbsp olive oil
3 tbsp butter
4 garlic cloves, finely minced
2 cups fresh spinach
1 cup heavy cream
¾ cup whole milk
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Optional: Italian seasoning, red pepper flakes, chopped fresh parsley

🔥 Instructions:

Cook the pasta:
Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions. Drain and set aside.

Cook the steak:
Season the steak strips with salt, pepper, and garlic powder. Heat the olive oil in a large skillet over medium-high heat. Sear the steak for 2–4 minutes, or until browned and cooked to your preferred doneness. Transfer to a plate and set aside.

Prepare the flavor base:
Using the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, stirring frequently until fragrant.

Create the creamy cheese sauce:
Pour in the heavy cream and milk, stirring to combine. Allow the mixture to simmer gently for 3–4 minutes. Add the mozzarella and Parmesan cheeses, stirring continuously until fully melted and smooth. Adjust seasoning as desired.

Add the spinach:
Mix the fresh spinach into the sauce and cook just until wilted.

Combine everything:
Return the cooked steak to the skillet. Add the drained spaghetti and toss until the pasta, steak, and spinach are evenly coated in the creamy mozzarella sauce.

Finish and serve:
Garnish with fresh parsley, extra Parmesan cheese, and a pinch of red pepper flakes if you enjoy a little heat. Serve immediately while hot.

💬 Why You'll Love It:

The creamy mozzarella sauce coats every strand of spaghetti beautifully, creating a rich and satisfying texture. The savory steak adds hearty flavor, while the spinach brings a touch of freshness that balances the richness of the dish. Together, they create a comforting meal that's perfect for any night of the week.

DEVILED EGG PASTA SALADIngredients8 ounces elbow macaroni4 hard-boiled eggs, chopped1 cup cooked turkey bacon, crumbled1...
06/01/2026

DEVILED EGG PASTA SALAD
Ingredients

8 ounces elbow macaroni
4 hard-boiled eggs, chopped
1 cup cooked turkey bacon, crumbled
1 cup diced chicken ham
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup green onions, sliced
Instructions
Cook the macaroni according to package instructions; drain and rinse with cold water.
In a large bowl, combine chopped hard-boiled eggs, turkey bacon, chicken ham, mayonnaise, Dijon mustard, paprika, salt, and pepper.
Add the cooked macaroni and mix until well combined.
Garnish with green onions and serve chilled.
Notes
Feel free to customize with additional ingredients like celery or pickles for extra crunch.
This pasta salad tastes even better the next day!

Creamy Cranberry Pecan Chicken SaladIngredients2 cups cooked chicken, shredded1 cup celery, diced1/2 cup dried cranberri...
06/01/2026

Creamy Cranberry Pecan Chicken Salad
Ingredients

2 cups cooked chicken, shredded
1 cup celery, diced
1/2 cup dried cranberries
1/2 cup pecans, chopped
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
1 tablespoon Dijon mustard
1 teaspoon honey
Salt to taste
Pepper to taste
Instructions
In a large bowl, combine the shredded chicken, diced celery, dried cranberries, and chopped pecans.
In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, salt, and pepper until smooth.
Pour the dressing over the chicken mixture and stir until well combined.
Chill in the refrigerator for at least 30 minutes before serving.
Serve on a bed of greens or in a sandwich.
Notes
This salad is great for meal prep and can be stored in the fridge for up to 3 days.
Feel free to substitute walnuts for pecans if desired.

French Dip Tortilla Roll UpsIngredients1 lb thinly sliced roast beef (deli style or leftover)1½ cups shredded mozzarella...
06/01/2026

French Dip Tortilla Roll Ups
Ingredients

1 lb thinly sliced roast beef (deli style or leftover)
1½ cups shredded mozzarella or provolone cheese
4 large flour tortillas
2 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon onion powder (for au jus)
1 teaspoon garlic powder (for au jus)
Salt and pepper to taste

Cook Mode Prevent your screen from going dark
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Lay tortillas flat and layer sliced roast beef and shredded cheese down the center of each.
Roll tortillas tightly and place seam-side down on the baking sheet.
Brush with melted butter and sprinkle with garlic powder, onion powder, and parsley.
Bake for 12–15 minutes, or until tortillas are golden and cheese is melted.
While baking, prepare au jus: In a saucepan, combine beef broth, Worcestershire sauce, soy sauce, onion powder, garlic powder, salt, and pepper. Simmer for 5–7 minutes.
Remove roll ups from oven, slice, and serve warm with au jus for dipping.
Notes
Use low-carb tortillas or lettuce wraps for a lighter version.
For a spicier twist, add jalapeños or hot sauce inside the wraps.
Use parchment paper to prevent sticking and for easy cleanup.
Provolone cheese gives a classic flavor; mozzarella makes it extra gooey.

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New York, NY, United States
New York, NY

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