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Favorite Flavor Recipes, Los Angeles, CA (2026)

09/07/2026

Southwest Chicken and Black Bean Casserole 🌶️🐔🫘

Ingredients:
1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons (30ml) olive oil
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
Salt and black pepper to taste
1 small onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 can (15 ounces / 425g) black beans, drained and rinsed
1 can (15 ounces / 425g) corn, drained
1 can (10 ounces / 283g) diced tomatoes with green chilies, drained
1 cup (185g) cooked long-grain rice
1/2 cup (120ml) salsa
1/2 cup (120ml) sour cream
1 1/2 cups (170g) shredded Mexican-blend cheese, divided
1/4 cup (15g) chopped fresh cilantro
1 lime, cut into wedges
Optional toppings: diced avocado, sliced jalapeños, sour cream, green onions

Directions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33cm) baking dish with cooking spray or a small amount of oil.
2. Place the chicken pieces in a large bowl and season with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss until evenly coated.
3. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until lightly browned and cooked through. Transfer the chicken to a plate.
4. In the same skillet, add the diced onion and red bell pepper. Cook for 4-5 minutes until softened. Add the minced garlic and cook for another 30 seconds.
5. In a large bowl, combine the cooked chicken, sautéed vegetables, black beans, corn, diced tomatoes with green chilies, cooked rice, salsa, sour cream, and 1 cup (115g) of the shredded cheese. Stir until everything is evenly combined.
6. Transfer the mixture to the prepared baking dish and spread it into an even layer.
7. Sprinkle the remaining 1/2 cup (55g) shredded cheese evenly over the top.
8. Cover the casserole loosely with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbling and the casserole is heated through.
10. Remove from the oven and let rest for 5 minutes before serving.
11. Sprinkle with chopped fresh cilantro and serve with lime wedges.
12. Add optional toppings such as diced avocado, sliced jalapeños, sour cream, or green onions and enjoy!

09/07/2026

Pepper Jack Chicken Tater Tot Pie 🧀🐔🥔

Ingredients:
1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons (30ml) olive oil
1 teaspoon (5ml) garlic powder
1 teaspoon (5ml) smoked paprika
1/2 teaspoon (2.5ml) onion powder
1/2 teaspoon (2.5ml) salt
1/4 teaspoon (1.25ml) black pepper
1 small onion, diced
2 cloves garlic, minced
1 can (10.5 ounces / 298g) condensed cream of chicken soup
1/2 cup (120ml) sour cream
1/2 cup (120ml) chicken broth
1 1/2 cups (170g) shredded Pepper Jack cheese, divided
1 cup (115g) shredded cheddar cheese
1 cup (150g) frozen corn
1 cup (150g) frozen peas
1 bag (32 ounces / 900g) frozen tater tots
2 tablespoons (8g) chopped fresh parsley or green onions for garnish
Optional: 1 jalapeño, thinly sliced, for extra heat

Directions:

1. Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch (23x33cm) baking dish with cooking spray or a small amount of oil.
2. In a large bowl, season the chicken pieces with garlic powder, smoked paprika, onion powder, salt, and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until lightly browned and nearly cooked through. Transfer the chicken to a plate.
4. In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds.
5. Reduce the heat to medium. Stir in the cream of chicken soup, sour cream, and chicken broth until smooth and creamy.
6. Add 1 cup (115g) of the Pepper Jack cheese and the cheddar cheese. Stir until the cheese has melted into the sauce.
7. Add the cooked chicken, frozen corn, and frozen peas to the skillet. Stir until everything is evenly coated in the creamy Pepper Jack sauce.
8. Transfer the chicken mixture to the prepared baking dish and spread it into an even layer.
9. Arrange the frozen tater tots in a single layer over the entire chicken mixture. Sprinkle the remaining 1/2 cup (55g) Pepper Jack cheese over the top.
10. Bake uncovered for 30-35 minutes, or until the tater tots are crispy and golden brown and the filling is hot and bubbling around the edges.
11. For extra-crispy tater tots, broil the pie for 2-3 minutes at the end, watching carefully to prevent burning.
12. Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley or green onions and sliced jalapeño if desired.
13. Serve warm and enjoy!

09/07/2026

Slow Cooker French Dip Sandwiches 🥩🥖🧀

Ingredients:
3 lbs (1.36kg) beef chuck roast
1 tablespoon (15ml) olive oil
1 teaspoon (5ml) salt
1/2 teaspoon (2.5ml) black pepper
1 teaspoon (5ml) garlic powder
1 teaspoon (5ml) onion powder
1 large onion, thinly sliced
4 cloves garlic, minced
3 cups (720ml) beef broth
1/4 cup (60ml) Worcestershire sauce
1 tablespoon (15ml) soy sauce
1 teaspoon (5ml) dried thyme
1 teaspoon (5ml) dried rosemary
1 bay leaf
1 tablespoon (15ml) Dijon mustard
6 hoagie rolls or French sandwich rolls
12 slices provolone cheese
2 tablespoons (30g) butter, softened
2 tablespoons (30ml) chopped fresh parsley for garnish (optional)

Directions:

1. Pat the beef chuck roast dry and season all sides with salt, black pepper, garlic powder, and onion powder.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side until deeply browned.
3. Place the sliced onion and minced garlic in the bottom of a 6-quart (5.7L) slow cooker. Place the seared beef on top.
4. Pour in the beef broth, Worcestershire sauce, and soy sauce. Add the thyme, rosemary, bay leaf, and Dijon mustard.
5. Cover and cook on LOW for 8-9 hours or on HIGH for 4-5 hours, until the beef is very tender and easily pulls apart with a fork.
6. Remove the beef from the slow cooker and shred it using two forks. Discard any large pieces of fat and the bay leaf.
7. Return the shredded beef to the slow cooker and stir it into the cooking juices. Let it cook on LOW for another 15-20 minutes to absorb the flavors.
8. Preheat the oven broiler. Slice the hoagie rolls lengthwise and lightly spread the cut sides with butter.
9. Fill each roll generously with the shredded beef and onions. Top each sandwich with 2 slices of provolone cheese.
10. Place the sandwiches on a baking sheet and broil for 2-3 minutes, or until the cheese is melted and bubbly and the rolls are lightly toasted.
11. Strain some of the warm cooking liquid from the slow cooker into small bowls to create the au jus for dipping.
12. Garnish the sandwiches with fresh parsley if desired and serve immediately with the warm au jus on the side. Enjoy!

09/07/2026

Crockpot Garlic Parmesan Chicken 🍗🧄🧀

Ingredients:
2 lbs (900g) boneless, skinless chicken breasts
1 tablespoon (15ml) olive oil
1 teaspoon (5ml) garlic powder
1 teaspoon (5ml) Italian seasoning
1/2 teaspoon (2.5ml) onion powder
1/2 teaspoon (2.5ml) paprika
Salt and black pepper to taste
6 cloves garlic, minced
1 cup (240ml) chicken broth
1 cup (240ml) heavy cream
4 ounces (115g) cream cheese, softened and cut into cubes
1 cup (100g) freshly grated Parmesan cheese
1/2 cup (55g) shredded mozzarella cheese
2 tablespoons (30g) unsalted butter
1 tablespoon (15ml) lemon juice
1/4 teaspoon (1.25ml) red pepper flakes (optional)
2 tablespoons (30ml) chopped fresh parsley for garnish

Directions:

1. Pat the chicken breasts dry and season both sides with garlic powder, Italian seasoning, onion powder, paprika, salt, and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until lightly golden. This step is optional but adds extra flavor.
3. Place the chicken breasts in the bottom of a 6-quart (5.7L) slow cooker.
4. Add the minced garlic, chicken broth, butter, lemon juice, and red pepper flakes (if using).
5. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
6. About 30 minutes before serving, remove the chicken from the slow cooker and set aside. Add the heavy cream and cream cheese to the cooking liquid and whisk until smooth.
7. Stir in the grated Parmesan and mozzarella cheese until melted and the sauce becomes creamy.
8. Return the chicken to the slow cooker and spoon the garlic Parmesan sauce generously over the top.
9. Cover and cook on LOW for another 20-30 minutes, or until the sauce is hot and slightly thickened.
10. Garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve warm with pasta, rice, mashed potatoes, or vegetables. Enjoy!

09/07/2026

Pineapple Chicken Rice Casserole 🍍🍗🍚

Ingredients:
1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) pieces
2 tablespoons (30ml) olive oil
1 teaspoon (5ml) garlic powder
1/2 teaspoon (2.5ml) paprika
Salt and black pepper to taste
3 cups (450g) cooked long-grain white rice
1 can (20 ounces / 565g) pineapple chunks, drained, juice reserved
1 red bell pepper, diced
1 small onion, diced
3 cloves garlic, minced
1 cup (240ml) pineapple juice, including reserved juice
1/3 cup (80ml) low-sodium soy sauce
1/4 cup (60ml) honey
2 tablespoons (30ml) brown sugar
2 tablespoons (30ml) rice vinegar
1 tablespoon (15ml) ketchup
1 teaspoon (5ml) grated fresh ginger
1 tablespoon (15g) cornstarch
2 tablespoons (30ml) water
1 cup (115g) shredded mozzarella cheese
1/2 cup (55g) shredded cheddar cheese
2 green onions, thinly sliced
2 tablespoons (30ml) chopped fresh parsley or cilantro for garnish

Directions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33cm) baking dish.
2. Season the chicken pieces with garlic powder, paprika, salt, and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until lightly browned. Transfer the chicken to a plate and set aside.
4. In the same skillet, add the diced onion and red bell pepper. Cook for 3-4 minutes until slightly softened. Add the minced garlic and grated ginger and cook for another 30 seconds.
5. Add the pineapple juice, soy sauce, honey, brown sugar, rice vinegar, and ketchup. Stir well and bring the mixture to a gentle simmer.
6. In a small bowl, mix the cornstarch with the water until smooth. Pour it into the sauce and cook for 1-2 minutes, stirring constantly, until the sauce begins to thicken.
7. Add the pineapple chunks and chicken to the skillet. Stir until everything is evenly coated in the pineapple sauce.
8. Spread the cooked rice evenly in the prepared baking dish. Spoon the pineapple chicken mixture and sauce over the rice and gently stir to combine.
9. Sprinkle the mozzarella and cheddar cheese evenly over the top.
10. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the casserole is bubbling, the cheese is melted, and the chicken reaches an internal temperature of 165°F (74°C).
11. Let the casserole rest for 5 minutes. Garnish with sliced green onions and fresh parsley or cilantro, then serve warm. Enjoy!

09/06/2026

Chicken Noodle Casserole 🍗🍜🧀

Ingredients:
1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) pieces
2 tablespoons (30ml) olive oil
1 teaspoon (5ml) garlic powder
1/2 teaspoon (2.5ml) onion powder
1/2 teaspoon (2.5ml) paprika
Salt and black pepper to taste
12 ounces (340g) wide egg noodles
1 small onion, diced
2 cloves garlic, minced
1 can (10.5 ounces / 300g) condensed cream of chicken soup
1 can (10.5 ounces / 300g) condensed cream of mushroom soup
1 cup (240ml) sour cream
1/2 cup (120ml) milk
1/2 cup (120ml) chicken broth
1 cup (150g) frozen peas and carrots, thawed
1 1/2 cups (170g) shredded cheddar cheese, divided
1/2 cup (50g) grated Parmesan cheese
1 teaspoon (5ml) dried parsley
1/2 teaspoon (2.5ml) dried thyme
1 cup (60g) crushed buttery crackers
3 tablespoons (45g) butter, melted
2 tablespoons (30ml) chopped fresh parsley for garnish

Directions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33cm) baking dish.
2. Season the chicken pieces with garlic powder, onion powder, paprika, salt, and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden and cooked through. The internal temperature should reach 165°F (74°C). Remove from the heat and set aside.
4. Bring a large pot of salted water to a boil. Add the egg noodles and cook for 1-2 minutes less than the package directions. Drain well and set aside.
5. In the same skillet used for the chicken, add the diced onion and cook over medium heat for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds.
6. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, milk, chicken broth, dried parsley, dried thyme, 1 cup (115g) of the cheddar cheese, and Parmesan cheese. Stir until smooth and creamy.
7. Add the cooked chicken, egg noodles, peas and carrots, onion, and garlic to the creamy mixture. Gently stir until everything is evenly coated.
8. Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup (55g) cheddar cheese over the top.
9. Combine the crushed buttery crackers with the melted butter and sprinkle evenly over the casserole.
10. Bake uncovered for 25-30 minutes, or until the casserole is hot and bubbling and the topping is golden brown.
11. Let the casserole rest for 5 minutes before garnishing with fresh parsley and serving. Enjoy!

09/06/2026

Cheesy Chicken Orzo Casserole 🍗🧀🍝

Ingredients:
1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) pieces
2 tablespoons (30ml) olive oil
1 teaspoon (5ml) garlic powder
1 teaspoon (5ml) paprika
1/2 teaspoon (2.5ml) onion powder
1/2 teaspoon (2.5ml) dried Italian seasoning
Salt and black pepper to taste
1 small onion, diced
3 cloves garlic, minced
1 1/2 cups (300g) uncooked orzo pasta
3 cups (720ml) chicken broth
1 cup (240ml) heavy cream
1/2 cup (120ml) milk
1 cup (115g) shredded mozzarella cheese
1 1/2 cups (170g) shredded cheddar cheese, divided
1/2 cup (50g) grated Parmesan cheese
2 cups (60g) fresh baby spinach, roughly chopped
2 tablespoons (30ml) chopped fresh parsley
1 tablespoon (15g) butter

Directions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33cm) baking dish.
2. Season the chicken pieces with garlic powder, paprika, onion powder, Italian seasoning, salt, and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until lightly browned. The chicken does not need to be completely cooked through at this stage. Transfer it to a plate and set aside.
4. In the same skillet, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds.
5. Add the uncooked orzo and stir for 1-2 minutes to lightly toast the pasta.
6. Pour in the chicken broth, heavy cream, and milk. Stir well and bring the mixture to a gentle simmer. Cook for 4-5 minutes, stirring frequently.
7. Remove the skillet from the heat. Stir in the spinach, mozzarella cheese, 1 cup (115g) of the cheddar cheese, and Parmesan cheese until creamy and well combined.
8. Add the chicken back to the skillet and stir until evenly distributed. Transfer everything to the prepared baking dish and spread into an even layer.
9. Sprinkle the remaining 1/2 cup (55g) cheddar cheese evenly over the top.
10. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the orzo is tender, the chicken reaches an internal temperature of 165°F (74°C), and the cheese is melted and bubbling.
11. Let the casserole rest for 5 minutes, then garnish with chopped fresh parsley and serve warm. Enjoy!

09/06/2026

Chicken Broccoli Rice Casserole 🍗🥦🍚

Ingredients:
1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) pieces
2 tablespoons (30ml) olive oil
1 teaspoon (5ml) garlic powder
1/2 teaspoon (2.5ml) onion powder
1/2 teaspoon (2.5ml) paprika
Salt and black pepper to taste
3 cups (450g) cooked long-grain white rice
3 cups (270g) broccoli florets, cut into bite-sized pieces
1 small onion, diced
2 cloves garlic, minced
1 can (10.5 ounces / 300g) condensed cream of chicken soup
1/2 cup (120ml) sour cream
1/2 cup (120ml) milk
1/2 cup (120ml) chicken broth
2 cups (225g) shredded cheddar cheese, divided
1/2 cup (50g) grated Parmesan cheese
1/2 teaspoon (2.5ml) dried thyme
1/2 teaspoon (2.5ml) dried parsley
2 tablespoons (30g) butter, melted
1/2 cup (55g) breadcrumbs

Directions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33cm) baking dish.
2. Season the chicken pieces with garlic powder, onion powder, paprika, salt, and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until lightly browned and cooked through. Remove from the heat and set aside.
4. Bring a pot of water to a boil and add the broccoli florets. Cook for 2-3 minutes until bright green and slightly tender. Drain well and set aside.
5. In a large bowl, combine the cream of chicken soup, sour cream, milk, chicken broth, minced garlic, diced onion, dried thyme, dried parsley, 1 1/2 cups (170g) of the cheddar cheese, and Parmesan cheese. Mix until well combined.
6. Add the cooked rice, chicken, and broccoli to the creamy mixture. Gently stir until everything is evenly coated.
7. Transfer the mixture to the prepared baking dish and spread it into an even layer.
8. Sprinkle the remaining 1/2 cup (55g) cheddar cheese evenly over the casserole. Mix the breadcrumbs with the melted butter and sprinkle them over the cheese.
9. Bake uncovered for 25-30 minutes, or until the casserole is hot and bubbling around the edges and the topping is golden brown.
10. Let the casserole rest for 5 minutes before serving. Enjoy!

09/06/2026

Slow Cooker French Onion Meatballs 🧅🥩🧀

Ingredients:
2 lbs (900g) frozen fully cooked beef meatballs
2 large yellow onions, thinly sliced
2 tablespoons (30g) unsalted butter
1 tablespoon (15ml) olive oil
3 cloves garlic, minced
2 cups (480ml) beef broth
1 packet (1 ounce / 28g) French onion soup mix
1 tablespoon (15ml) Worcestershire sauce
1 teaspoon (5ml) dried thyme
1/2 teaspoon (2.5ml) garlic powder
1/2 teaspoon (2.5ml) black pepper
1 tablespoon (15ml) balsamic vinegar
2 tablespoons (16g) cornstarch
2 tablespoons (30ml) cold water
1 1/2 cups (170g) shredded Gruyère or Swiss cheese
1/2 cup (55g) shredded mozzarella cheese
2 tablespoons (30ml) chopped fresh parsley for garnish

Directions:

1. Heat the butter and olive oil in a large skillet over medium heat. Add the sliced onions and cook for 12-15 minutes, stirring occasionally, until softened and golden brown.

2. Add the minced garlic and cook for another 30 seconds until fragrant.

3. Transfer the caramelized onions and garlic to the bottom of a slow cooker.

4. Add the frozen meatballs over the onions. Pour in the beef broth, then add the French onion soup mix, Worcestershire sauce, dried thyme, garlic powder, black pepper, and balsamic vinegar.

5. Gently stir everything together until the meatballs are evenly coated and the seasonings are well distributed.

6. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the meatballs are heated through and have absorbed the rich French onion flavor.

7. In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the mixture into the slow cooker and gently stir.

8. Cover and cook on HIGH for another 15-20 minutes, or until the onion gravy has thickened.

9. Sprinkle the Gruyère or Swiss cheese and mozzarella evenly over the meatballs. Cover again and cook for 5-10 minutes, or until the cheese is completely melted and gooey.

10. Garnish with chopped fresh parsley and serve warm. Enjoy over mashed potatoes, egg noodles, rice, or with crusty bread for soaking up the French onion gravy!

09/06/2026

John Wayne Casserole 🥩🧀🌶️

Ingredients:
1.5 lbs (680g) ground beef
1 small onion, diced
1 packet (1 ounce / 28g) taco seasoning
1/2 cup (120ml) water
1 can (10 ounces / 283g) diced tomatoes with green chilies, drained
1 can (4 ounces / 113g) diced green chilies, drained
1 red bell pepper, diced
1 cup (240g) sour cream
1/2 cup (120g) mayonnaise
8 ounces (225g) cream cheese, softened
2 cups (225g) shredded cheddar cheese, divided
1 can (16 ounces / 454g) refrigerated biscuit dough
2 tablespoons (30g) butter, melted
1/2 teaspoon (2.5ml) garlic powder
1/4 teaspoon (1.25ml) black pepper
2 tablespoons (30ml) chopped fresh parsley or green onions for garnish

Directions:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33cm) baking dish.

2. Heat a large skillet over medium-high heat. Add the ground beef and diced onion and cook for 6-8 minutes, breaking the beef apart with a wooden spoon, until browned and cooked through. Drain any excess grease.

3. Add the taco seasoning and water to the beef. Stir well and simmer for 2-3 minutes until the liquid is mostly absorbed.

4. Stir in the drained diced tomatoes with green chilies, diced green chilies, and red bell pepper. Cook for another 2-3 minutes, then remove from the heat.

5. In a medium bowl, combine the sour cream, mayonnaise, softened cream cheese, garlic powder, black pepper, and 1 cup (115g) of the shredded cheddar cheese. Mix until smooth and creamy.

6. Arrange the biscuit dough evenly across the bottom of the prepared baking dish. Gently press the biscuits together to create an even crust. Brush lightly with melted butter.

7. Bake the biscuit layer for 8-10 minutes, or until it begins to set and becomes lightly golden around the edges.

8. Remove the baking dish from the oven and spread the seasoned ground beef mixture evenly over the biscuit layer.

9. Spoon the creamy cheese mixture over the beef and gently spread it into an even layer. Sprinkle the remaining 1 cup (110g) shredded cheddar cheese evenly over the top.

10. Return the casserole to the oven and bake for 25-30 minutes, or until the cheese is melted and bubbly and the biscuit crust is fully cooked.

11. Remove from the oven and let the casserole rest for 5-10 minutes. Garnish with chopped fresh parsley or green onions, slice into portions, and serve warm. Enjoy!

Favorite Flavor Recipes

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