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Easy Family Recipe, 1170 E Commerce Street, San Antonio (2026)

29/04/2025

Cheddar Corn with Bacon 🥪

▶️ Ingredients

• 4 cups fresh corn kernels (or 2 cans of corn, drained)
• 6 slices of bacon, chopped
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup green onions or chives, chopped (for garnish)

▶️ Instructions

1. Cook the Bacon:
• In a large skillet or frying pan, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and drain on paper towels. Leave about 1-2 tablespoons of bacon grease in the pan for flavor.

2. Prepare the Corn:
• In the same pan with the bacon grease, add the corn kernels. If using fresh corn, you can sauté them for about 5-7 minutes until they are tender and slightly caramelized. If using canned corn, just heat through.

3. Combine Ingredients:
• In a large mixing bowl, combine the cooked corn, crispy bacon, shredded cheddar cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined.

4. Serve:
• Transfer the mixture to a serving dish. Garnish with chopped green onions or chives.
• Serve warm or at room temperature.

Enjoy!
This Cheddar Corn with Bacon is creamy, cheesy, and bursting with flavor. It's sure to be a hit at your next meal! Feel free to adjust the ingredients to suit your taste, such as adding more cheese or using different types of cheese. Enjoy!

29/04/2025

WE ARE REMOVING SCAMMERS FROM THE GROUP. JUST SAY SOMETHING TO STAY ACTIVE.
Rustic Beef Stroganoff with Egg Noodles
Ingredients:
2 lbs beef chuck roast, cut into 1-inch pieces
Salt and pepper to taste
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
4 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
12 oz egg noodles
1 cup sour cream
2 tablespoons all-purpose flour
Fresh parsley, chopped for garnish
Directions:
Season beef pieces with salt and pepper.
Heat oil in a large skillet or Dutch oven over medium-high heat. Add beef and cook until browned on all sides. Remove beef and set aside.
In the same skillet, add onion, garlic, and mushrooms. Cook until vegetables are softened, about 5 minutes.
Return beef to the skillet. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until beef is tender.
In a separate pot, cook egg noodles according to package instructions; drain.
Remove bay leaf from the beef mixture. In a small bowl, mix sour cream and flour until smooth. Stir into the beef mixture. Add cooked noodles and heat through.
Garnish with fresh parsley before serving

29/04/2025

Most of my recipes are hidden from you!! if you see this recipe say (YUMMY). If you don’t we’ll completely disappear from your news feed. Thank you❤️
Cowboy Meatloaf and Potato Casserole 🥔

Ingredients:
Ground Beef: 1 pound, 80/20 mix
Onions: ¾ cup, finely chopped
Bread Crumbs: ⅓ cup, seasoned
Barbecue Sauce: ¼ cup, sweet honey type
Egg: 1, beaten
Chili Powder: 2 teaspoons
Mashed Potatoes: 24 ounces, pre-cooked or homemade
Butter & Milk: For potatoes
Cheese: ⅔ cup, Mexican style, shredded
Bacon Bits & French Fried Onions: For mixing into potatoes and topping

Instructions:
Prepare Meatloaf: Mix beef, onions, breadcrumbs, sauce, egg, and chili powder. Press into a baking dish.
Bake: At 375°F for about 25 minutes.
Prepare Potatoes: Mash potatoes with butter, milk, and seasonings. Stir in bacon bits and onions.
Assemble Casserole: Layer mashed potatoes over meatloaf. Top with cheese and more onions.
Broil: Until cheese is bubbly and golden.

Prep: 20 mins | Total: 1 hr 15 mins | Servings:

29/04/2025

𝗢𝗡𝗟𝗬 𝗔𝗖𝗧𝗜𝗩𝗘 𝗠𝗘𝗠𝗕𝗘𝗥𝗦 𝗪𝗜𝗟𝗟 𝗦𝗔𝗬 𝗬𝗨𝗠𝗠𝗬 𝗢𝗡 𝗧𝗛𝗜𝗦 𝗢𝗡𝗘 😍😍
♦️chicken tenders
✅INGREDIENTS:
FOR THE CHICKEN TENDERS:
* 1 cup blanched almond flour
* 1 tablespoon garlic powder
* 1 tablespoon dried parsley
* 2 teaspoons smoked paprika
* 1 teaspoon kosher salt
* 1/2 teaspoon ground black pepper
* 2 large eggs
* 12 chicken tenders – about 1 1/4-1 1/2 lbs
* Olive oil cooking spray
FOR THE SWEET AND SPICY SAUCE:
* 2 tablespoons butter
* 1/4 cup hot sauce
* 1 tablespoon honey
* 1 tablespoon tomato paste
* 1/2 teaspoon kosher salt
* 1/4 teaspoon ground black pepper
✅INSTRUCTIONS:
Combine the almond flour, garlic powder, parsley, paprika, salt and pepper in a shallow bowl and mix well. In a separate shallow bowl, crack and whisk eggs and season them with a pinch of salt and pepper. Set up an assembly line of the chicken tenderloins, the egg mixture, then the almond flour coating.
Dip each piece of chicken in the egg then in the coating, pressing the almond flour mixture into each piece of chicken and shaking any excess off, lightly. Then place each piece of coated chicken onto a clean plate.
Preheat the air fryer to 390 degrees F. Once it is ready, open the air fryer basket and spray it with olive oil spray. Lay some of the chicken tenders in a single layer into the bottom of the basket and spray them well with more olive oil spray. Close the basket and cook the chicken for 7 minutes. Then open the air Fryer basket, flip each piece over and cook for 4 more minutes.
Heat a pan to medium heat on the stovetop, add the butter to the pan. Once the butter is starting to melt, pour in the hot sauce, tomato paste, honey, salt and pepper. Whisk the sauce to mix it all together as it cooks for about 2 minutes. Turn off the heat and set the sauce aside

29/04/2025

I WILLL STOP POSTING 😞🙁 MAYBE IF THERE IS NO REACTIONS IN THIS POST
Homemade Reuben Bake 🧀
Ingredients:
For the Bread:
8-10 slices rye bread, cubed (about 4-5 cups)
½ cup butter, melted
For the Filling:
1 pound corned beef, cut into bite-sized pieces
1 (16-ounce) can sauerkraut, drained and rinsed (optional: rinse again for a milder flavor)
2 cups shredded Swiss cheese
½ cup Thousand Island dressing (or Reuben dressing of your choice)
2 tablespoons chopped fresh parsley (optional)
2 teaspoons caraway seeds (optional)
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch rectangular baking dish.
Prepare the Bread Layer: In a large bowl, toss the cubed rye bread with the melted butter until evenly coated.
Layer the Ingredients:
Spread half of the bread cubes evenly over the bottom of the prepared baking dish.
Layer the corned beef over the bread cubes.
Sprinkle the sauerkraut (if using) over the corned beef.
Distribute half of the shredded Swiss cheese on top of the sauerkraut.
Add Dressing and Seasonings: Drizzle the Thousand Island dressing evenly over the cheese layer. Sprinkle with chopped parsley and caraway seeds (if using).
Top with Remaining Ingredients: Top with the remaining bread cubes and shredded Swiss cheese.
Bake: Bake for 30-35 minutes, or until the cheese is melted and bubbly, and the bread cubes are golden brown on top.
Serve: Let cool slightly before serving.
Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8

29/04/2025

HOW MANY PEOPLE HERE STILL CARE ABOUT MY RECIPES **💚** RAISE HAND **👋** PLEASE **🙏
Cheesy Garlic Butter Mushroom Stuffed Chicken 😋
Ingredients:
mushrooms:
4 tablespoons butter
250 gm brown mushrooms, sliced
4 cloves minced garlic
2 tablespoon fresh parsley
Salt and pepper
chicken:
4 boneless, skinless chicken breasts
Salt and pepper for seasoning
1 teaspoon onion powder
1 teaspoon dried parsley
8 slices of mozzarella cheese
1/4 cup grated fresh Parmesan cheese
Garlic and Parmesan Cream Sauce:
1 tablespoon olive oil
2 large garlic cloves, minced or finely chopped
1 tablespoon Dijon mustard
1-1/2 cups half-and-half or use low-fat cream or evaporated milk*
1/2 c parmesan cheese
Salt and pepper
1/2 teaspoon cornmeal mixed with 2 teaspoons water (optional for a thicker sauce)
2 tablespoons fresh chopped parsley
Directions:
chicken:
Step1: Preheat the oven to 200°C or 400°F.
Step2: Melting butter in (over 12″ or 30cm) ovenproof skillet over medium heat. Adding garlic and saute until fragrant (about 2 min . Step3: Adding mushrooms, salt, pepper (to your taste) and parsley. Cook, stirring occasionally, until tender. Set aside and leave to cool while preparing the chicken.
Step4: Dry the breast with a paper towel. Seasoning with salt, pepper, onion powder. Rub each piece to coat the spices evenly.
Step5: Cut a horizontal slit across the thickest part of each breast to form a pocket. Put two slices of mozzarella cheese in each chest pocket.
Step6: Divided mushroom mix into four equal portions also fill every breast with mushroom mix (leave the juices in the pan for later. If any mushrooms remain on top, don’t worry, you’ll use them later). Topping mushroom mixture with 1 tablespoon of Parmesan cheese for each breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while they cook.
Step7: Heat the same skillet that the mushrooms were in with the juices (the garlic butter will begin to turn brown and take on a “nutty” flavor). Add the chicken and fry it until it turns golden. Flip and sear on the other side until golden. Cover the pot and continue cooking in a preheated oven for another 20 minutes, or until fully cooked through and no longer pink.
Step8: Serve with pan jay and any remaining mushrooms over pasta, rice or steamed vegetables.
(To make the optional cream sauce, transfer chicken to a warm plate, reserving all juices in skillet.)
sauce:
Step9: Saute garlic in a pan for remaining juices until fragrant (about 1 minute). Reduce heat to a simmer, and add mustard and half-and-half (or cream).
Step10: Bring to a simmer and add any remaining mushrooms and Parmesan cheese. Allow the sauce to simmer until the Parmesan cheese has melted a little. (If the sauce is too runny to your liking, add the cornstarch/water mixture to the center of the pan and mix quickly to combine with the sauce, and it will begin to thicken immediately.)
Step11: Season with a little salt and pepper to your taste. Add the parsley and chicken back to the skillet to serve.
Enjoy!!!

29/04/2025

HOW MANY PEOPLE HERE STILL CARE ABOUT MY RECIPES 💚 RAISE HAND 👋 PLEASE 🙏
The BEST Chicken Parmesan
INGREDIENTS :
1 lb boneless skinless chicken breasts
1/4 cup all purpose flour
1 large egg
3/4 cup panko breadcrumbs
1/2 cup grated parmesan cheese
2 tbsp olive oil
1 cup tomato sauce
1/2 cup fresh mozzarella cheese, sliced or shredded
basil for serving if desired
INSTRUCTIONS :
Cut chicken in half horizontally. Pound each piece until 1/2 inch thick. Sprinkle with salt and pepper.
Add flour to a shallow dish. Add egg to a shallow bowl and whisk, set aside. Add breadcrumbs and Parmesan cheese to a shallow bowl and mix to combine.
Starting with the flour and ending with breadcrumbs, dip the chicken into the flour, egg and Parmesan breadcrumbs.
Add oil to a large skillet and heat over medium high heat. Once hot add in chicken two at a time to the skillet. Cook 2-3 minutes on each side or until golden grown and cooked all the way through.
Place chicken in a pan or sheet tray and top with mozzarella cheese. Broil on high until melted and bubbly. Top with tomato sauce and a sprinkle of basil for serving, if desired. Serve immediately and enjoy!

29/04/2025

I NEED SOME PEOPLE TO SAY (YUMMY 😋) SO I CAN ADD THEIR NAMES TO THE ACTIVE MEMBER LIST . THANKS 🥰

LASAGNA BOLOGNESE

Ingredients

1 tablespoon of oil
1 garlic clove, minced
2 tablespoons onion, minced
750 grams of ground beef
1 cup carrot, cooked and cut into small cubes
1 envelope of Knorr® tomato cream
1 tablespoon of Knorr® Switzerland chicken broth
1/2 teaspoons basil, dried
1/2 teaspoons oregano
2 tablespoons of oil
1 garlic clove, minced
1/4 cups onion, chopped
2 dried chiles de arbol
2 1/2 cups of water
1/4 cups basil leaf
8 pasta for lasagna
1/2 cups manchego cheese, grated
Preparation
1.For the Bolognese, heat the oil and fry the garlic, onion and meat until golden brown. Add the carrot and sprinkle 1 tablespoon of Knorr® Tomato Cream, 1 tablespoon of Knorr® Switzerland Chicken Broth, basil and oregano. Let cook over medium heat until the meat is well cooked.
2.For the sauce, heat the oil and fry the garlic, onion and chile de árbol until golden brown.
3.Pour in the water, and immediately the rest of Knorr® Tomato Cream, mix until the lumps are broken and let it come to a boil. Stir constantly and add the basil leaves. Cook over low heat until slightly thickened.
4 Place a little sauce at the bottom of a refractory, accommodate a layer of lasagna, a layer of ground meat and a little of the tomato sauce. Repeat the procedure until you finish with the ingredients.
5.Finish with a layer of lasagna, cover with the sauce and sprinkle with cheese. Cover and bake at 180°C for 30 minutes or until the pasta is well cooked.

29/04/2025

WOULD YOU EAT THIS TREMENDOUS HERB-INFUSED GRILLED LOBSTER WITH GARLIC ESSENCE 🦞🌿
Ingredients:
4 lobster tails
1/4 cup olive oil
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional, for heat)
Salt and pepper to taste
Instructions:
Prepare the Lobster Tails:

Using kitchen shears, cut along the top of the lobster tails, from the base to the tip, and carefully lift the meat away from the shell, keeping it attached at the end. This will make it easier to season and grill.
Prepare the Herb-Infused Garlic Mixture:

In a bowl, combine olive oil, minced garlic, parsley, basil, thyme, rosemary, lemon zest, lemon juice, smoked paprika, red pepper flakes (if using), salt, and pepper. Stir well.
Marinate the Lobster:

Brush the herb-infused garlic mixture over the lobster meat, ensuring it is well coated. Let it marinate for 15-30 minutes.
Preheat the Grill:

Preheat your grill to medium-high heat. Make sure the grates are clean and oiled to prevent sticking.
Grill the Lobster:

Place the lobster tails on the grill, shell side down. Grill for 5-7 minutes, then flip and grill for another 2-3 minutes, or until the lobster meat is opaque and cooked through.
Serve:

Remove the lobster from the grill and brush with any remaining herb-garlic mixture.
Serve with extra lemon wedges and a sprinkle of fresh herbs if desired.

29/04/2025

WE ARE REMOVING SCAMMERS FROM THE GROUP. JUST SAY SOMETHING TO STAY ACTIVE.
Cheesy Cauliflower Bites 🧀

Ingredients:
1 medium head of cauliflower, cut into bite-sized florets
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
2 large eggs
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley, chopped (for garnish)
Instructions:
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare the Coating Mixture: In a large bowl, combine the shredded cheddar cheese, grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to ensure the spices are evenly distributed.

Beat the Eggs: In a separate bowl, beat the eggs thoroughly.

Coat the Cauliflower: Dip each cauliflower floret into the beaten eggs, ensuring it is fully covered. Then, roll it in the cheese and breadcrumb mixture, pressing gently to ensure each piece is well coated with the cheesy breadcrumbs.

Arrange on the Baking Sheet: Place the coated cauliflower florets on the prepared baking sheet in a single layer, making sure they are not touching.

Bake: Bake in the preheated oven for 20-25 minutes, or until the cauliflower bites are golden brown and crispy on the outside.

Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley. Serve immediately while hot and crispy.

29/04/2025

WE ARE REMOVING SCAMMERS FROM THE GROUP. JUST SAY SOMETHING TO STAY ACTIVE.
Satisfy your sweet tooth with these irresistible Pecan Pie Brownie Bites!
Ingredients:
1 cup pecans, chopped
1/2 cup unsalted butter
1 cup semi-sweet chocolate chips
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 cup dark corn syrup
1/2 cup brown sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup pecans, whole for topping
Directions:

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
In a medium saucepan, melt the butter and chocolate chips over low heat, stirring until smooth. Remove from heat and let cool slightly.
Stir in the granulated sugar, eggs, and 1 teaspoon vanilla extract until well combined.
Add the flour and salt, stirring just until incorporated. Fold in the chopped pecans.
Spoon the batter into the prepared muffin tin, filling each cup about halfway.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
In a medium saucepan, combine the corn syrup, brown sugar, and heavy cream. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Continue to boil for 1 minute, then remove from heat and stir in the remaining 1 teaspoon vanilla extract.
Spoon the pecan mixture over the cooled brownie bites, then top each with a whole pecan.
Allow the topping to set before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 280 kcal | Servings: 12 servings

29/04/2025

ONLY ACTIVE MEMBERS WILL SAY YUMMY ON THIS ONE ♥️♥️

BROCCOLI CAULIFLOWER RICE CHICKEN CASSEROLE

INGREDIENTS:
* 1 tbsp olive oil
* 2 lbs skinless, boneless chicken breasts
* 2 large eggs, whisked
* 1 16-oz. bag of frozen broccoli cuts
* 3 c. shredded mozzarella cheese
* 2 tsp garlic powder
* 2 tsp onion powder
* 2 tbsp butter, melted
* 2 10-oz. bags frozen cauliflower rice (or 1 head of cauliflower, riced and cooked)
* 1 c. shredded Italian blend cheese
* 2 tsp coarse sea salt
HOW TO MAKE BROCCOLI CAULIFLOWER RICE CHICKEN CASSEROLE:
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using non-stick cooking spray or olive oil, grease a large 3-quart baking dish, and set aside.
Step 2: In half horizontally, slice the chicken breasts and lightly coat them with olive oil. On a baking sheet, place the chicken breasts and generously season with salt and pepper. Place in the preheated oven and bake for about 20 minutes.
Step 3: In the meantime, heat the bags of frozen cauliflower rice and broccoli following the package directions. When done, drain the excess moisture or water.
Step 4: When done, take the chicken out of the oven and allow the chicken to cool for about 5 minutes. Once the chicken is cooled, chop the baked chicken into bite-sized chunks.
Step 5: Place the cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder, and butter in a large bowl. Mix well until combined.
Step 6: Into the prepared baking dish, transfer the casserole mixture and top with the rest of the Italian blend cheese. Place in the preheated oven and bake for about 50 minutes or until the cheese has completely melted and begins to brown a little.
Step 7: Remove from the oven when done and allow the casserole to cool for about 10 minutes.
Step 8: Serve and enjoy!

Easy Family Recipe

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