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Favorite Flavor Recipes, Los Angeles, CA (2026)

08/07/2026

Southwest Chicken and Black Bean Casserole 🌮🐔🫘

Ingredients:
2 tablespoons (30ml) olive oil
1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) pieces
1 teaspoon (5ml) chili powder
1 teaspoon (5ml) ground cumin
1/2 teaspoon (2.5ml) smoked paprika
1/2 teaspoon (2.5ml) garlic powder
1/2 teaspoon (2.5ml) onion powder
1 teaspoon (5ml) salt
1/2 teaspoon (2.5ml) black pepper
1 medium onion, diced
2 cloves garlic, minced
1 can (15 ounces / 425g) black beans, drained and rinsed
1 can (15 ounces / 425g) corn kernels, drained
1 can (10 ounces / 285g) diced tomatoes with green chilies, undrained
1 cup (240ml) salsa
1 cup (240ml) sour cream
2 cups (200g) shredded Mexican cheese blend, divided
2 cups (180g) cooked white or brown rice
1/4 cup (60ml) chopped fresh cilantro
Optional toppings: sliced jalapeños, diced avocado, chopped green onions, crushed tortilla chips

Directions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33cm) baking dish.
2. In a large bowl, season the chicken pieces with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 6-8 minutes until browned and cooked through. Add the diced onion during the last 3 minutes of cooking. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Transfer the chicken mixture to a large mixing bowl. Add the black beans, corn, diced tomatoes with green chilies, salsa, sour cream, cooked rice, cilantro, and 1 1/2 cups (150g) of the shredded Mexican cheese. Stir until everything is evenly combined.
5. Spread the mixture evenly into the prepared baking dish.
6. Sprinkle the remaining 1/2 cup (50g) shredded Mexican cheese evenly over the top.
7. Bake uncovered for 25-30 minutes, or until the casserole is hot and bubbling and the cheese is melted and lightly golden.
8. Let the casserole rest for 5-10 minutes before serving.
9. Garnish with sliced jalapeños, avocado, green onions, cilantro, or crushed tortilla chips if desired. Serve warm and enjoy!

08/07/2026

Country Pork Chop Onion Gravy Skillet 🍖🧅🍳

Ingredients:
4 bone-in pork chops (about 2 lbs / 900g)
2 tablespoons (30ml) vegetable oil
1 teaspoon (5ml) garlic powder
1 teaspoon (5ml) onion powder
1 teaspoon (5ml) paprika
1/2 teaspoon (2.5ml) dried thyme
1 teaspoon (5ml) salt
1/2 teaspoon (2.5ml) black pepper
2 tablespoons (30g) butter
2 large onions, thinly sliced
3 cloves garlic, minced
2 tablespoons (16g) all-purpose flour
2 cups (480ml) beef broth
1 tablespoon (15ml) Worcestershire sauce
1 teaspoon (5ml) Dijon mustard
1/2 teaspoon (2.5ml) dried rosemary
1 tablespoon (15ml) chopped fresh parsley
Optional garnish: chopped parsley or fresh thyme

Directions:

1. Pat the pork chops dry with paper towels. Season both sides with garlic powder, onion powder, paprika, thyme, salt, and black pepper.
2. Heat the vegetable oil in a large skillet over medium-high heat. Sear the pork chops for 4-5 minutes per side until deeply browned. Remove them from the skillet and set aside.
3. Reduce the heat to medium and melt the butter in the same skillet. Add the sliced onions and cook for 10-12 minutes, stirring occasionally, until caramelized and golden brown.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Sprinkle the flour over the onions and stir constantly for 1-2 minutes to cook out the raw flour taste.
6. Gradually whisk in the beef broth until the gravy is smooth. Add the Worcestershire sauce, Dijon mustard, and dried rosemary. Simmer for 3-5 minutes until the gravy thickens slightly.
7. Return the pork chops to the skillet, nestling them into the onion gravy. Spoon some gravy over the tops of the chops.
8. Cover the skillet, reduce the heat to low, and simmer for 20-25 minutes, or until the pork chops are tender and reach an internal temperature of 145°F (63°C).
9. Sprinkle with the chopped fresh parsley and let the pork chops rest in the gravy for 5 minutes before serving.
10. Serve hot with mashed potatoes, rice, buttered noodles, or biscuits to soak up the rich onion gravy. Enjoy!

08/07/2026

Old-Fashioned Ham Potato Biscuit Pan 🥔🥓🥐

Ingredients:
2 tablespoons (30ml) butter
1 medium onion, diced
2 cloves garlic, minced
2 cups (300g) cooked ham, diced
4 cups (600g) frozen hash brown potatoes, thawed
1 can (10.5 ounces / 300g) cream of cheddar or cream of chicken soup
1/2 cup (120ml) sour cream
1/2 cup (120ml) whole milk
1 teaspoon (5ml) Dijon mustard
1 teaspoon (5ml) onion powder
1/2 teaspoon (2.5ml) garlic powder
1/2 teaspoon (2.5ml) black pepper
1/4 teaspoon (1.25ml) smoked paprika
2 cups (225g) shredded sharp cheddar cheese, divided
1 can (16.3 ounces / 462g) refrigerated biscuit dough (8 biscuits)
2 tablespoons (30ml) melted butter
1 teaspoon (5ml) dried parsley
Optional garnish: chopped fresh parsley or sliced green onions

Directions:

1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch (23x33cm) baking dish.
2. Melt the butter in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Add the diced ham and cook for 2-3 minutes, stirring occasionally, until heated through.
4. In a large bowl, combine the hash browns, cream soup, sour cream, milk, Dijon mustard, onion powder, garlic powder, black pepper, smoked paprika, and 1 1/2 cups (170g) of the shredded cheddar cheese. Stir until well combined.
5. Fold the cooked ham and onion mixture into the potato mixture until evenly distributed.
6. Spread the mixture evenly into the prepared baking dish.
7. Sprinkle the remaining 1/2 cup (55g) cheddar cheese over the top.
8. Separate the biscuit dough and arrange the biscuits evenly over the casserole, leaving a little space between each one.
9. Brush the tops of the biscuits with the melted butter and sprinkle with the dried parsley.
10. Bake for 30-35 minutes, or until the biscuits are golden brown, the casserole is bubbling, and the potatoes are tender. If the biscuits brown too quickly, loosely cover the pan with aluminum foil during the last 10 minutes.
11. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley or green onions if desired, and enjoy!

08/07/2026

Smothered Pork Chop Cornbread Dressing Pan 🍖🌽🥘

Ingredients:
4 bone-in pork chops (about 2 lbs / 900g)
2 tablespoons (30ml) vegetable oil
1 teaspoon (5ml) garlic powder
1 teaspoon (5ml) onion powder
1 teaspoon (5ml) smoked paprika
1/2 teaspoon (2.5ml) dried thyme
1/2 teaspoon (2.5ml) black pepper
1 teaspoon (5ml) salt
1 tablespoon (15ml) butter
1 medium onion, thinly sliced
2 cloves garlic, minced
2 cups (480ml) chicken broth
1 can (10.5 ounces / 300g) cream of chicken soup
1 tablespoon (15ml) Worcestershire sauce
6 cups (840g) crumbled cornbread, preferably day-old
2 cups (200g) seasoned stuffing mix
2 large eggs, beaten
1/4 cup (60ml) melted butter
1 teaspoon (5ml) poultry seasoning
1/2 teaspoon (2.5ml) dried sage
1/4 cup (60ml) chopped fresh parsley
Optional garnish: chopped parsley or sliced green onions

Directions:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33cm) baking dish.
2. Season the pork chops on both sides with garlic powder, onion powder, smoked paprika, thyme, salt, and black pepper.
3. Heat the vegetable oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until golden brown. Remove and set aside.
4. In the same skillet, melt the butter. Add the sliced onion and cook for 5-6 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Add the cream of chicken soup, Worcestershire sauce, and 1 cup (240ml) of the chicken broth. Stir until smooth and bring to a gentle simmer. Remove from the heat.
6. In a large bowl, combine the crumbled cornbread, stuffing mix, poultry seasoning, sage, parsley, beaten eggs, melted butter, and the remaining 1 cup (240ml) chicken broth. Mix until evenly moistened but not overly wet.
7. Spread the cornbread dressing evenly into the prepared baking dish.
8. Arrange the seared pork chops on top of the dressing. Spoon the onion gravy evenly over the pork chops and around the pan.
9. Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
10. Remove the foil and continue baking for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the dressing is lightly golden around the edges.
11. Let the casserole rest for 10 minutes before serving. Garnish with chopped parsley or green onions if desired, and enjoy!

08/07/2026

Spaghetti Bolognese 🍝🍅🥩

Ingredients:
1 lb (450g) spaghetti
2 tablespoons (30ml) olive oil
1 lb (450g) lean ground beef
1/2 lb (225g) ground pork
1 small onion, finely diced
2 medium carrots, finely diced
2 celery stalks, finely diced
4 cloves garlic, minced
2 tablespoons (30ml) tomato paste
1 can (28 ounces / 800g) crushed tomatoes
1/2 cup (120ml) beef broth
1/2 cup (120ml) whole milk
1 tablespoon (15ml) Worcestershire sauce
1 teaspoon (5ml) Italian seasoning
1/2 teaspoon (2.5ml) dried oregano
1/2 teaspoon (2.5ml) dried basil
1 teaspoon (5g) salt
1/2 teaspoon (2.5g) black pepper
1/4 teaspoon (1.25ml) crushed red pepper flakes (optional)
2 tablespoons (30ml) chopped fresh parsley
1/2 cup (50g) freshly grated Parmesan cheese
Optional garnish: extra Parmesan cheese and fresh basil leaves

Directions:

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Reserve 1/2 cup (120ml) of the pasta water, then drain the spaghetti and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook for 5-6 minutes until softened.
3. Stir in the minced garlic and cook for about 30 seconds until fragrant.
4. Add the ground beef and ground pork. Cook for 7-8 minutes, breaking the meat into small crumbles, until browned. Drain any excess fat if necessary.
5. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
6. Add the crushed tomatoes, beef broth, whole milk, Worcestershire sauce, Italian seasoning, oregano, basil, salt, black pepper, and crushed red pepper flakes (if using). Stir well to combine.
7. Bring the sauce to a gentle simmer. Reduce the heat to low and cook uncovered for 30-40 minutes, stirring occasionally, until the sauce has thickened and the flavors have developed.
8. If the sauce becomes too thick, stir in a little of the reserved pasta water until it reaches your desired consistency.
9. Add the cooked spaghetti to the sauce and toss until the pasta is evenly coated.
10. Sprinkle with the grated Parmesan cheese and chopped fresh parsley, tossing gently to combine.
11. Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired. Enjoy with garlic bread and a fresh green salad.

08/07/2026

One Pot Pasta with Spinach and Tomatoes 🍝🍅🥬

Ingredients:
12 ounces (340g) penne, rotini, or fusilli pasta
2 tablespoons (30ml) olive oil
4 cloves garlic, minced
1 small onion, finely diced
2 cups (300g) cherry tomatoes, halved
4 cups (120g) fresh baby spinach
3 cups (720ml) vegetable broth
1 cup (240ml) whole milk
1/2 cup (120ml) heavy cream
1 teaspoon (5ml) Italian seasoning
1/2 teaspoon (2.5ml) crushed red pepper flakes (optional)
1 teaspoon (5g) salt
1/2 teaspoon (2.5g) black pepper
1/2 cup (50g) grated Parmesan cheese
2 tablespoons (30g) unsalted butter
2 tablespoons (30ml) chopped fresh basil or parsley
Optional garnish: extra grated Parmesan cheese and fresh basil leaves

Directions:

1. Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
2. Stir in the minced garlic and cook for about 30 seconds until fragrant.
3. Add the cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices.
4. Pour in the vegetable broth, whole milk, and heavy cream. Stir in the Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper.
5. Add the uncooked pasta to the pot, making sure it is mostly submerged in the liquid. Bring the mixture to a gentle boil.
6. Reduce the heat to medium-low, cover, and cook for 10-12 minutes, stirring every 2-3 minutes to prevent the pasta from sticking, until the pasta is tender and most of the liquid has been absorbed.
7. Stir in the fresh spinach and cook for 2-3 minutes until wilted.
8. Add the butter and grated Parmesan cheese, stirring until the butter has melted and the sauce becomes smooth and creamy.
9. Taste and adjust the seasoning with additional salt and black pepper if needed.
10. Remove from the heat and let the pasta rest for 2-3 minutes to allow the sauce to thicken slightly.
11. Garnish with chopped fresh basil or parsley and extra grated Parmesan cheese if desired.
12. Serve warm with garlic bread, a crisp green salad, or roasted vegetables.

08/07/2026

Beef and Broccoli Stir Fry 🥩🥦🥢

Ingredients:
1.5 lbs (680g) flank steak or sirloin steak, thinly sliced against the grain
4 cups (360g) broccoli florets
2 tablespoons (30ml) vegetable oil
4 cloves garlic, minced
1 tablespoon (15ml) fresh ginger, grated
1/2 teaspoon (2.5ml) black pepper

For the marinade:
2 tablespoons (30ml) soy sauce
1 tablespoon (15ml) oyster sauce
1 tablespoon (15ml) cornstarch
1 teaspoon (5ml) sesame oil

For the stir fry sauce:
1/2 cup (120ml) low-sodium beef broth
1/4 cup (60ml) soy sauce
2 tablespoons (30ml) oyster sauce
1 tablespoon (15ml) brown sugar
1 tablespoon (15ml) hoisin sauce
1 teaspoon (5ml) sesame oil
1 tablespoon (15ml) cornstarch
2 tablespoons (30ml) water

Optional garnish:
2 green onions, sliced
1 teaspoon (5ml) sesame seeds
Cooked white rice or steamed jasmine rice for serving

Directions:

1. In a medium bowl, combine the soy sauce, oyster sauce, cornstarch, and sesame oil for the marinade. Add the sliced beef and toss until evenly coated. Let it marinate for 20-30 minutes.
2. In a separate bowl, whisk together the beef broth, soy sauce, oyster sauce, brown sugar, hoisin sauce, sesame oil, cornstarch, and water until smooth. Set aside.
3. Bring a pot of water to a boil and blanch the broccoli florets for 2 minutes. Drain immediately and rinse under cold water to stop the cooking process. Set aside.
4. Heat 1 tablespoon (15ml) vegetable oil in a large wok or skillet over high heat. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned but still tender. Remove the beef from the pan.
5. Add the remaining tablespoon (15ml) of vegetable oil to the wok. Stir in the minced garlic and grated ginger and cook for about 30 seconds until fragrant.
6. Add the broccoli florets and stir-fry for 2-3 minutes until crisp-tender.
7. Return the beef to the wok and pour in the prepared stir fry sauce. Stir continuously for 2-3 minutes until the sauce thickens and evenly coats the beef and broccoli.
8. Season with black pepper to taste and stir everything together until heated through.
9. Remove from the heat and garnish with sliced green onions and sesame seeds if desired.
10. Serve immediately over hot steamed white rice or jasmine rice and enjoy!

08/06/2026

Southern Hamburger Steak Potato Casserole 🥩🥔🧅

Ingredients:
2 lbs (900g) lean ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 large egg
1/2 cup (30g) breadcrumbs
1 tablespoon (15ml) Worcestershire sauce
1 teaspoon (5ml) onion powder
1 teaspoon (5ml) garlic powder
1/2 teaspoon (2.5ml) smoked paprika
1 teaspoon (5g) salt
1/2 teaspoon (2.5g) black pepper
2 tablespoons (30ml) olive oil
2 lbs (900g) Yukon Gold potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
2 cups (480ml) beef gravy
1 cup (240ml) beef broth
1 cup (113g) shredded cheddar cheese
2 tablespoons (30g) unsalted butter, melted
1 tablespoon (15ml) chopped fresh parsley
Optional: 1/2 teaspoon (2.5ml) dried thyme

Directions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33cm) baking dish.
2. In a large bowl, combine the ground beef, diced onion, garlic, egg, breadcrumbs, Worcestershire sauce, onion powder, garlic powder, smoked paprika, salt, black pepper, and dried thyme (if using). Mix gently until just combined.
3. Shape the mixture into 6-8 oval hamburger steaks of equal thickness.
4. Heat the olive oil in a large skillet over medium-high heat. Brown the hamburger steaks for 2-3 minutes per side. They do not need to be fully cooked. Transfer them to a plate.
5. Arrange half of the sliced potatoes evenly in the prepared baking dish. Top with half of the sliced onion.
6. Place the browned hamburger steaks over the potato layer.
7. Cover with the remaining potatoes and onions, arranging them evenly.
8. In a bowl, whisk together the beef gravy and beef broth. Pour the mixture evenly over the casserole, making sure the potatoes are well coated.
9. Cover the baking dish tightly with aluminum foil and bake for 60 minutes, or until the potatoes are nearly tender.
10. Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and drizzle with the melted butter.
11. Return the casserole to the oven and bake uncovered for an additional 15-20 minutes, or until the cheese is melted and golden, the potatoes are fork-tender, and the hamburger steaks reach an internal temperature of 160°F (71°C).
12. Let the casserole rest for 10 minutes before serving.
13. Garnish with chopped fresh parsley and serve warm with buttered green beans, corn on the cob, or a fresh garden salad.

08/06/2026

Smothered Chicken Biscuit Gravy Bake 🍗🥐🥣

Ingredients:
2 lbs (900g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) cubes
2 tablespoons (30ml) olive oil
1 teaspoon (5ml) garlic powder
1 teaspoon (5ml) onion powder
1 teaspoon (5ml) smoked paprika
1/2 teaspoon (2.5ml) dried thyme
1 teaspoon (5g) salt
1/2 teaspoon (2.5g) black pepper
1 can (16.3 ounces / 462g) refrigerated buttermilk biscuits, cut into quarters
2 cups (480ml) chicken gravy, prepared
1 can (10.5 ounces / 300g) cream of chicken soup
1/2 cup (120ml) whole milk
1 cup (113g) shredded cheddar cheese
1/2 cup (50g) shredded mozzarella cheese
2 tablespoons (30ml) unsalted butter, melted
1 tablespoon (15ml) chopped fresh parsley
Optional: 1/2 teaspoon (2.5ml) crushed red pepper flakes

Directions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33cm) baking dish.
2. In a large bowl, toss the chicken cubes with olive oil, garlic powder, onion powder, smoked paprika, thyme, salt, black pepper, and crushed red pepper flakes (if using). Mix until evenly coated.
3. Heat a large skillet over medium-high heat. Cook the seasoned chicken for 6-8 minutes, stirring occasionally, until lightly browned but not fully cooked. Remove from the heat.
4. In a medium bowl, whisk together the chicken gravy, cream of chicken soup, and milk until smooth.
5. Spread the cooked chicken evenly into the prepared baking dish.
6. Arrange the quartered biscuit pieces evenly over the chicken layer.
7. Pour the gravy mixture evenly over the biscuits, making sure all the biscuit pieces are lightly coated.
8. Sprinkle the cheddar cheese and mozzarella cheese evenly over the top.
9. Drizzle the melted butter over the casserole.
10. Bake for 30-35 minutes, or until the biscuits are golden brown, the chicken reaches an internal temperature of 165°F (74°C), and the casserole is hot and bubbly.
11. Remove from the oven and let it rest for 5-10 minutes before serving.
12. Garnish with chopped fresh parsley and serve warm with roasted vegetables, steamed green beans, or a crisp side salad.

08/06/2026

Southern Meatloaf Potato Gravy Bake 🍖🥔🥣

Ingredients:
1.5 lbs (680g) lean ground beef
1/2 lb (225g) ground pork
1 small onion, finely diced
2 cloves garlic, minced
1 cup (60g) breadcrumbs
1 large egg
1/4 cup (60ml) whole milk
2 tablespoons (30ml) ketchup
1 tablespoon (15ml) Worcestershire sauce
1 teaspoon (5ml) onion powder
1 teaspoon (5ml) garlic powder
1/2 teaspoon (2.5ml) smoked paprika
1 teaspoon (5g) salt
1/2 teaspoon (2.5g) black pepper
2 lbs (900g) Yukon Gold potatoes, peeled and cubed
4 tablespoons (56g) unsalted butter
1/2 cup (120ml) whole milk, warmed
1/2 cup (120ml) sour cream
2 cups (480ml) beef gravy, prepared
2 tablespoons (30ml) chopped fresh parsley
Optional: 1 cup (113g) shredded cheddar cheese for topping

Directions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33cm) baking dish.
2. In a large mixing bowl, combine the ground beef, ground pork, diced onion, garlic, breadcrumbs, egg, 1/4 cup (60ml) milk, ketchup, Worcestershire sauce, onion powder, garlic powder, smoked paprika, salt, and black pepper. Mix gently until just combined.
3. Press the meat mixture evenly into the prepared baking dish, forming a flat meatloaf layer.
4. Bake the meatloaf for 30-35 minutes, carefully draining any excess grease if necessary.
5. Meanwhile, place the cubed potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15-18 minutes, or until fork tender.
6. Drain the potatoes well and return them to the pot. Add the butter, warmed milk, and sour cream. Mash until smooth and creamy. Season with additional salt and pepper to taste if needed.
7. Remove the partially baked meatloaf from the oven and spread the mashed potatoes evenly over the top using a spatula.
8. Pour the prepared beef gravy evenly over the mashed potatoes, allowing it to spread across the surface. If using cheddar cheese, sprinkle it evenly over the gravy layer.
9. Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the gravy is bubbling and the top is lightly golden.
10. Remove from the oven and let the bake rest for 10 minutes before serving.
11. Garnish with chopped fresh parsley and serve warm with buttered green beans, corn, or a fresh garden salad.

Favorite Flavor Recipes

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