Grandma's recipes, 40051 Louisiana 42, Prairieville, LA (2026)

09/08/2026

Roast Beef in an Air Fryer (Juicy and Tender)

Things you need:

Roast beef (like top round or ribeye roast) weighing 800g to 1kg
2 tablespoons of olive oil
1 tsp of garlic powder
1 tsp of black pepper
1 tsp of paprika
A good pinch of salt
Rosemary or thyme is optional.

How to do it:

Take the beef out of the fridge and let it sit for 20 to 30 minutes. This will help it cook evenly.
Dry it off, then rub olive oil all over it.
Combine the herbs, garlic powder, pepper, paprika, and salt.
Put this seasoning all over the meat.
Set your air fryer to 200°C / 400°F.
To get a nice crust, cook the beef for 10 minutes.
Reduce the heat to 180°C (350°F) and cook for another 25 to 35 minutes, or until it is done to your liking:
Medium rare: about 25 minutes
Medium: 30 to 35 minutes
Take it out and let it sit for 10 to 15 minutes before cutting it (this is very important).
Cut it up, and you'll see that the inside is juicy and soft, just like in the picture.

09/07/2026

Chicken with Creamy Garlic Sauce 🧄🍗

Ingredients:
4 boneless, skinless chicken breasts
1 tbsp olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish
Directions:
Cook the Chicken:

Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and garlic powder. Sear the chicken on both sides until golden brown and fully cooked, about 6-7 minutes per side. Remove from the skillet and set aside.
Make the Sauce:

In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the chicken broth and heavy cream. Bring to a simmer and let the sauce thicken for 3-5 minutes. 🧄🥛
Add Parmesan:

Stir in the grated Parmesan cheese and Italian seasoning. Continue cooking until the sauce becomes creamy and smooth.
Combine and Serve:

Return the cooked chicken breasts to the skillet and coat them with the creamy garlic sauce. Garnish with fresh parsley and serve warm.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal per serving | Servings: 4 servings

09/05/2026

Zesty Lime Shrimp and Avocado Salad

Bright, fresh, and bursting with citrusy flavor, this shrimp and avocado salad is a refreshing dish that comes together in minutes. Juicy shrimp, creamy avocado, crisp vegetables, and jalapeño are tossed in a simple lime dressing.

Cool, tangy, and just a little spicy, every bite is fresh and satisfying.

Ingredients
1 lb cooked, peeled, and chopped jumbo shrimp
¼ cup red onion, chopped
1 tomato, diced
1 avocado, diced
1 tsp extra-virgin olive oil
Juice of 1 lime
¼ tsp salt
⅛ tsp black pepper
1 tbsp fresh cilantro, chopped
1 jalapeño, finely diced and deseeded
Instructions
Prepare the dressing: In a large mixing bowl, combine the chopped red onion, lime juice, olive oil, salt, and black pepper.
Let the onion marinate: Set the mixture aside for 5 minutes. The lime juice will gently pickle the onion while adding extra flavor to the dressing.
Prepare the salad ingredients: In a separate bowl, gently toss the chopped shrimp with the diced avocado, jalapeño, and tomato.
Combine: Add the shrimp mixture to the lime dressing. Sprinkle the chopped cilantro over the top.
Toss gently: Carefully fold everything together until evenly coated, taking care not to mash the avocado.
Adjust the seasoning: Taste and add a little more salt, black pepper, or lime juice if desired.
Serve immediately: Enjoy as a refreshing salad, appetizer, or use it as a filling for tacos or crisp lettuce wraps.

08/25/2026

French Bistro-Style Ribeye Steak with Sweet Caramelized Onions and Crispy Golden Fries
Ingredients:

For the Steak

2 ribeye steaks (10-12 oz each)
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, smashed
2 sprigs fresh thyme
1 sprig fresh rosemary
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

For the French Onions

3 large yellow onions, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon brown sugar
1 tablespoon balsamic vinegar
Salt and black pepper, to taste

For the French Fries

3 large russet potatoes
Vegetable oil for frying
1 teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon paprika
Chopped fresh parsley for garnish
Directions:
Peel the potatoes and cut them into fries. Soak them in cold water for 30 minutes, then drain and pat completely dry.
Heat butter and olive oil in a skillet over medium-low heat. Add sliced onions and cook for 30 to 35 minutes, stirring often until deeply golden.
Stir in brown sugar, balsamic vinegar, salt, and pepper. Cook for another 3 minutes, then set aside.
Heat vegetable oil to 325°F (163°C). Fry potatoes for 5 to 6 minutes until tender but not browned. Remove and cool.
Increase oil temperature to 375°F (190°C). Fry the potatoes again for 2 to 3 minutes until crispy and golden. Season immediately with sea salt, garlic powder, and paprika.
Pat ribeye steaks dry and season generously with salt and pepper.
Heat olive oil in a cast iron skillet over high heat. Sear steaks for 3 to 4 minutes per side for medium-rare.
Add butter, garlic, thyme, and rosemary. Spoon the melted butter over the steaks continuously for 1 to 2 minutes.
Transfer steaks to a cutting board and let rest for 8 minutes.
Plate each steak with a generous spoonful of caramelized French onions and a side of crispy fries. Garnish with parsley and serve immediately.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes

Kcal: 895 kcal | Servings: 2 servings
French Bistro-Style Ribe

08/23/2026

BBQ Bacon Cheeseburger Sliders 🍔🥓

🛒 Ingredients:

12 slider buns

500 g ground beef

8 slices bacon, cooked and crumbled

2 cups shredded cheddar cheese

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp black pepper

1/2 cup BBQ sauce

2 tbsp melted butter

1 tsp sesame seeds (optional)

2 tbsp chopped fresh parsley (for garnish)

👩‍🍳 Directions:

Preheat the oven to 180°C (350°F).

Heat the olive oil in a skillet and cook the onion until softened. Add the garlic and cook for 30 seconds.

Add the ground beef, garlic powder, onion powder, salt, and black pepper. Cook until browned, then drain any excess fat.

Stir in the BBQ sauce and half of the crumbled bacon.

Place the bottom halves of the slider buns in a greased baking dish.

Spread the beef mixture evenly over the buns, then top with cheddar cheese and the remaining bacon. Add the top buns.

Brush the tops with melted butter and sprinkle with sesame seeds, if using.

Bake for 12–15 minutes, until the cheese is melted and the buns are golden.

Garnish with fresh parsley and serve warm.

08/21/2026

Leftover Turkey Soup

Looking for a cozy, comforting way to use up your holiday leftovers? This heartwarming turkey soup is easy on the hands, gentle on the stomach, and brings back that home-cooked feeling. It’s the perfect bowl of goodness for a chilly day!

Ingredients:

• 2 cups cooked turkey, shredded or cubed

• * 1 tbsp olive oil

• * 1 onion, finely diced

• * 2 carrots, peeled and sliced into thin rounds

• * 2 stalks celery, thinly sliced

• * 6 cups low-sodium chicken broth

• * 1 cup egg noodles (or your favorite small pasta)

• * 1 tsp dried thyme or parsley

• * Salt and pepper to taste

Instructions:

1. **Sauté:** In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until they start to soften.

2. 2. **Simmer:** Pour in the chicken broth and stir in the dried herbs. Bring to a gentle boil, then turn the heat to low and let it simmer for 10 minutes.

3. 3. **Cook:** Add the noodles and turkey to the pot. Cook for another 7–8 minutes, or until the noodles are tender.

4. 4. **Serve:** Season with a little salt and pepper if you like. Ladle into your favorite bowl and enjoy warm!

Tip:

If the soup gets too thick after sitting, simply add a splash more broth or water when reheating.

Enjoy this simple, nourishing meal—you’ve earned a relaxing dinner! How do you like to spice up your leftover turkey? Let us know in the comments below! .

08/21/2026

SLOW COOKER GARLIC BUTTER POT ROAST

INGREDIENTS:
3lb beef chuck roast
2 tbsp olive oil
4 tbsp unsalted butter
5 cloves garlic, minced
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
1 large onion, sliced
4 large carrots, cut into chunks
1.5lbs baby potatoes
2 cups beef broth
2 tbsp chopped fresh parsley (for garnish)

DIRECTIONS:
Heat the olive oil in a skillet and sear the roast on all sides until browned.

Place the onion, carrots, and potatoes in the bottom of the slow cooker.

Season the roast with garlic powder, onion powder, thyme, rosemary, salt, and black pepper, then place it on top of the vegetables.

Mix the melted butter, minced garlic, and beef broth, then pour over the roast.

Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender.

Slice or shred the roast and spoon the garlic butter juices over the meat and vegetables.

Garnish with fresh parsley and serve hot.

ENJOY! 😋

08/21/2026

ROASTED WHOLE CHICKEN 😋

INGREDIENTS::
1 whole chicken (about 4 - 4 1/2 lbs)
3 tbsp olive oil
4 cloves garlic, minced
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp dried thyme
1 tsp dried rosemary
1 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
2 tbsp butter, melted
1 lemon, halved
2 sprigs fresh rosemary or thyme (optional)
2 tbsp chopped fresh parsley (for garnish)

DIRECTIONS:
Preheat the oven to 375°F.

Pat the chicken dry and rub it all over with olive oil.

In a small bowl, mix the garlic, garlic powder, onion powder, paprika, thyme, rosemary, Italian seasoning, salt, and black pepper.

Rub the seasoning mixture all over the chicken, including under the skin where possible.

Place the lemon halves and fresh herb sprigs inside the cavity, then brush the chicken with melted butter.

Roast for 1 hour 20–30 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.

Let the chicken rest for 10–15 minutes before carving.
Garnish with fresh parsley and serve with roasted vegetables or mashed potatoes.

ENJOY! 😋

RECIPE; DENISE BAILEY
MIDWESTERN LIVING & RECIPES

07/05/2026

CRISPY ONION PEDALS With BLOOMING SAUCE 😋 😋

INGREDIENTS:
FOR BLOOMIN' SAUCE-
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons ketchup
2 tablespoons prepared horseradish
1 clove garlic minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
pinch cayenne pepper

FOR ONIONS-
1 large sweet onion
2 cups all-purpose flour
2 teaspoons seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 cup buttermilk
1 large egg
oil for frying

INSTRUCTIONS:
FOR BLOOMIN' SAUCE-
Make the sauce first by whisking together the mayonnaise, sour cream, ketchup, horseradish, garlic, salt, pepper, paprika, and cayenne until smooth. Cover with plastic wrap and place in the fridge until serving.

FOR ONIONS-
Cut the root off of the onion and discard the peel. Cut the onion in half, then into 4ths. Cut the wedges again in half, and set aside.

In a large bowl, stir together the flour, seasoned salt, black pepper, garlic powder, cayenne, onion powder, and smoked paprika.
In another medium-sized bowl, whisk together the buttermilk and egg.

Separate the onion petals and place them into a gallon-sized zipper bag. Add ¼ cup of the flour mixture to the bag. Seal the bag and toss the onion petals in the flour.

Taking a handful of the petals at a time, tap off the excess flour. Dip them into the buttermilk mixture. Let any excess drip off.

Add the petals directly to the bowl with the flour mixture and coat them well, tap off any excess.
Place the petals onto a parchment-lined sheet tray and continue coating the rest of the petals.

Heat your deep fryer or large skillet with deep sides with 2 inches of oil to 350°F. Once hot, dry the prepared onion petals for 3-4 minutes until golden brown.

Place the fried petals onto a paper towel-lined plate to absorb any excess oil. Then, place them on a wire rack over a sheet tray while you fry the remaining petals, so they don’t become soggy.

Once all of the petals are done frying, serve them with the sauce.

ENJOY! 😋

07/03/2026

Peach Cobbler Cheesecake

Ingredients:

- 1 1/2 cups graham cracker crumbs

- 1/4 cup granulated sugar

- 1/2 cup unsalted butter, melted

- 3 (8 oz) packages cream cheese, softened

- 1 cup granulated sugar

- 3 large eggs

- 1 teaspoon vanilla extract

- 1 cup sour cream

- 2 cups fresh peaches, peeled and sliced

- 1/2 cup brown sugar

- 1 teaspoon ground cinnamon

- 1 tablespoon cornstarch

- 1 tablespoon lemon juice

- 2 tablespoons unsalted butter, cut into small pieces

Directions:

1. Preheat oven to 325°F (163°C).

2. In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and set aside.

3. In a large bowl, beat cream cheese and 1 cup granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until fully combined.

4. Pour the cream cheese mixture over the baked crust and smooth the top evenly.

5. In another bowl, combine sliced peaches, brown sugar, cinnamon, cornstarch, and lemon juice. Toss gently to coat the peaches evenly.

6. Spoon the peach mixture evenly over the cheesecake batter. Dot the top with small pieces of butter.

7. Bake for 60-70 minutes or until the center is set and edges are slightly golden. The center should still have a slight jiggle.

8. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then remove and cool completely at room temperature.

9. Refrigerate for at least 4 hours or overnight before serving.

===========
Prep Time: 25 minutes | Cooking Time: 70 minutes | Total Time: 5 hours 35 minutes

Kcal: 420 kcal | Servings: 12 servings

Tips:

Use ripe, juicy peaches for the best natural sweetness and texture in the topping.

Let the cheesecake cool gradually in the oven to prevent cracking on the surface.

Grandma's recipes

09/08/2026

09/07/2026

09/05/2026

08/25/2026

08/23/2026

08/21/2026

08/21/2026

08/21/2026

07/05/2026

07/03/2026

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