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Homemade Recipes, 1440 Davis Lane Centennial, CO 80112, Colorado Springs, CO (2025)

04/08/2025

Teriyaki Salmon Bowls with Crispy Brussels Sprouts
Ingredients:
For the Teriyaki Salmon:
4 salmon fillets (about 6 oz each)

1/4 cup soy sauce

2 tablespoons honey or maple syrup

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon grated fresh ginger

2 cloves garlic, minced

1 tablespoon cornstarch (optional for thicker glaze)

1 teaspoon sesame seeds (for garnish)

2-3 green onions, chopped (for garnish)

For the Crispy Brussels Sprouts:
1 lb Brussels sprouts, trimmed and halved

2 tablespoons olive oil

Salt and pepper, to taste

1 tablespoon balsamic vinegar (optional for extra flavor)

For the Bowls:
2 cups cooked rice (white, brown, or jasmine rice)

1 avocado, sliced

1/2 cucumber, thinly sliced

1/2 cup shredded carrots (optional)

1 tablespoon sesame seeds (for garnish)

Fresh cilantro (optional for garnish)

Instructions:
1. Prepare the Teriyaki Sauce:
In a small saucepan, combine the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, grated ginger, and minced garlic.

Bring the mixture to a simmer over medium heat, stirring occasionally. Let it simmer for 3-4 minutes until the sauce has thickened slightly. If you prefer a thicker glaze, you can mix 1 tablespoon of cornstarch with a bit of water, then stir it into the sauce and simmer until thickened.

Once done, set the sauce aside.

2. Cook the Salmon:
Preheat the oven to 400°F (200°C).

Place the salmon fillets on a baking sheet lined with parchment paper or foil. Brush both sides of the fillets with the prepared teriyaki sauce.

Bake the salmon for 12-15 minutes, or until cooked through and flakes easily with a fork.

After baking, drizzle with any remaining teriyaki sauce and sprinkle with sesame seeds and chopped green onions for garnish.

3. Crispy Brussels Sprouts:
While the salmon is baking, preheat a large pan or skillet over medium-high heat.

Toss the halved Brussels sprouts with olive oil, salt, and pepper.

Place the Brussels sprouts in the hot pan, cut side down. Let them cook for 4-5 minutes without stirring to get them crispy. Once they’re nicely browned, stir and cook for an additional 5-7 minutes, until crispy and tender.

Optional: Drizzle balsamic vinegar over the Brussels sprouts toward the end for added flavor.

4. Assemble the Bowls:
In each bowl, add a base of cooked rice.

Top with a piece of teriyaki salmon, crispy Brussels sprouts, sliced avocado, cucumber, and shredded carrots (if using).

Garnish with sesame seeds and fresh cilantro for added flavor.

04/08/2025

Authentic Spicy Dumpling Soup Recipe
Ingredients:
1 1/2 cups all-purpose flour

1/4 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 large egg

3/4 cup milk

1 teaspoon vanilla extract

1/4 teaspoon cinnamon (optional)

Vegetable oil (for frying)

Powdered sugar (for dusting)

Optional toppings: Chocolate syrup, fruit, whipped cream, or cinnamon sugar

Instructions:
Prepare the batter:

In a mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using).

In another bowl, whisk the egg, milk, and vanilla extract together until well combined.

Pour the wet ingredients into the dry ingredients and stir until smooth.

Heat the oil:

Heat about 2 inches of vegetable oil in a deep pan or pot over medium-high heat. To check if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the surface quickly, it's ready.

Fry the funnel cake bites:

Drop small spoonfuls of the batter into the hot oil, working in batches. Fry them for 2-3 minutes or until golden brown and crispy. You can use a spoon or an ice cream scoop to make uniform bites.

Use a slotted spoon to remove the funnel cake bites and place them on a paper towel-lined plate to drain excess oil.

Serve:

Once all the funnel cake bites are fried, dust them with powdered sugar.

Optionally, serve with chocolate syrup, fruit, or whipped cream for extra flavor.

Enjoy your delicious funnel cake bites! You can get creative with different toppings and dipping sauces for added fun.

Vous avez dit :
Authentic Spicy Dumpling Soup Recipe

ChatGPT a dit :
Here’s an authentic recipe for a spicy dumpling soup, known for its flavorful broth and the perfect balance of spice. It combines traditional flavors with a little heat for an extra kick.

Ingredients:
For the Dumplings:
1/2 pound ground pork or chicken (you can mix with a little shrimp if desired)

1 tablespoon ginger, finely chopped

2 tablespoons garlic, minced

2 tablespoons green onions, chopped

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

1/2 teaspoon salt

1/4 teaspoon white pepper

1 package of dumpling wrappers (you can find these at Asian grocery stores or use gyoza wrappers)

For the Soup:
6 cups chicken or vegetable broth

2 tablespoons soy sauce

2 tablespoons chili paste or chili oil (adjust for desired spice level)

1 tablespoon sesame oil

2 cloves garlic, minced

1-inch piece of ginger, sliced thin

2-3 dried red chili peppers (optional for extra heat)

2 tablespoons rice vinegar

1 tablespoon sugar

2-3 green onions, chopped

1/4 cup baby spinach or bok choy (optional, for added texture and freshness)

Instructions:
1. Make the Dumplings:
Prepare the filling: In a large bowl, mix the ground pork (or chicken) with ginger, garlic, green onions, soy sauce, sesame oil, rice vinegar, salt, and white pepper. Stir until everything is well combined.

Assemble the dumplings: Place a small spoonful of the filling in the center of each dumpling wrapper. Wet the edges of the wrapper with water and fold it in half to seal. You can pleat the edges for a more traditional shape, or simply press them tightly to close.

Set aside: Repeat until all the dumplings are made.

2. Make the Soup:
Prepare the broth: In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add the minced garlic, ginger slices, and dried chili peppers (if using), and sauté for 1-2 minutes until fragrant.

Add liquids: Pour in the chicken or vegetable broth, soy sauce, chili paste, rice vinegar, and sugar. Stir and bring to a simmer over medium heat. Let the broth simmer for about 5 minutes to let the flavors meld together.

Add greens (optional): If you’re using spinach or bok choy, add it to the broth and let it cook for another 2-3 minutes.

3. Cook the Dumplings:
Cook the dumplings: Gently drop the dumplings into the simmering broth one by one. Be careful not to overcrowd the pot. Cook for about 5-7 minutes, or until the dumplings float to the top and the wrappers are cooked through.

4. Final Touch:
Serve: Once the dumplings are cooked, add the chopped green onions to the soup. Taste and adjust seasoning with more soy sauce, chili paste, or rice vinegar, if desired.

04/08/2025

Funnel Cake Bites recipes

Ingredients:
1 1/2 cups all-purpose flour

1/4 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 large egg

3/4 cup milk

1 teaspoon vanilla extract

1/4 teaspoon cinnamon (optional)

Vegetable oil (for frying)

Powdered sugar (for dusting)

Optional toppings: Chocolate syrup, fruit, whipped cream, or cinnamon sugar

Instructions:
Prepare the batter:

In a mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using).

In another bowl, whisk the egg, milk, and vanilla extract together until well combined.

Pour the wet ingredients into the dry ingredients and stir until smooth.

Heat the oil:

Heat about 2 inches of vegetable oil in a deep pan or pot over medium-high heat. To check if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the surface quickly, it's ready.

Fry the funnel cake bites:

Drop small spoonfuls of the batter into the hot oil, working in batches. Fry them for 2-3 minutes or until golden brown and crispy. You can use a spoon or an ice cream scoop to make uniform bites.

Use a slotted spoon to remove the funnel cake bites and place them on a paper towel-lined plate to drain excess oil.

Serve:

Once all the funnel cake bites are fried, dust them with powdered sugar.

Optionally, serve with chocolate syrup, fruit, or whipped cream for extra flavor.

03/29/2025

hi

03/10/2025

Pot Roast with Potatoes and Carrots 🍖🥔🥕

Ingredients:

3-4 lb beef chuck roast
2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
4 cups beef broth
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
4 medium potatoes, peeled and quartered
4 medium carrots, peeled and cut into 2-inch pieces
1 tablespoon cornstarch (optional, for thickening gravy)
Directions:

Preheat your oven to 325°F (165°C). Pat the beef roast dry with paper towels and season generously with salt and pepper.
Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the roast on all sides, about 4-5 minutes per side. Remove the roast and set aside.
In the same pot, add the chopped onion and garlic. Cook for 2-3 minutes until softened and fragrant.
Pour in the beef broth and Worcestershire sauce, scraping up any brown bits from the bottom of the pot. Stir in the thyme and rosemary.
Return the roast to the pot and cover it. Place it in the oven and roast for about 2 hours.
After 2 hours, add the quartered potatoes and carrot pieces to the pot. Cover and continue roasting for an additional 1.5-2 hours, or until the meat is tender and the vegetables are cooked through.
Once done, remove the roast and vegetables from the pot. If you'd like to thicken the gravy, whisk in cornstarch mixed with a little water, and cook the gravy over medium heat for 3-4 minutes until thickened.
Slice the roast against the grain, serve with the potatoes, carrots, and gravy.
Prep Time: 15 minutes | Cooking Time: 3.5-4 hours | Total Time: 4 hours 15 minutes

Kcal: 450 kcal per serving | Servings: 6 servings

03/10/2025

Cottage Cheese Banana Bread 🍌🧀🍞

Ingredients:

1/2 cup cottage cheese (full-fat or low-fat)
3 ripe bananas, mashed
1/2 cup unsalted butter, melted
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/2 cup chopped walnuts or chocolate chips (optional)
Directions:

Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the melted butter, brown sugar, and cottage cheese. Whisk until smooth and creamy.
Add the eggs, mashed bananas, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the chopped walnuts or chocolate chips, if desired.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 50-60 minutes | Total Time: 1 hour 10 minutes

Kcal: 210 kcal per slice | Servings: 10 slices

03/10/2025

Fluffy Cottage Cheese Cloud Bread 🍞☁️🧀

Ingredients:

1 cup cottage cheese (full-fat or low-fat)
3 large eggs
1/4 cup almond flour (or regular flour)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon garlic powder (optional, for flavor)
1 tablespoon olive oil (optional, for richness)
Directions:

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, beat the eggs until fluffy and slightly frothy.
Add the cottage cheese, almond flour, baking powder, salt, and garlic powder (if using) to the beaten eggs. Stir until well combined and smooth. You can also add olive oil at this stage for a richer texture.
Spoon the mixture into small dollops (about 6-8) onto the prepared baking sheet. Flatten them gently into circular shapes.
Bake for 20-25 minutes, or until the cloud bread is golden brown on top and firm to the touch.
Let the cloud bread cool for a few minutes before serving. It will firm up as it cools.
Prep Time: 5 minutes | Cooking Time: 20-25 minutes | Total Time: 30 minutes

Kcal: 50 kcal per piece | Servings: 6-8 pieces

03/10/2025

Hamburger Potato Casserole 🍖🥔🧀

Ingredients:

1 lb ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
4 large potatoes, peeled and thinly sliced
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1 1/2 cups shredded cheddar cheese
1/2 teaspoon paprika
Salt and pepper, to taste
1 tablespoon olive oil (for frying)
Fresh parsley (optional, for garnish)
Directions:

Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
In a large skillet, heat olive oil over medium heat. Add the ground beef, chopped onion, and garlic. Cook until the beef is browned and the onion is soft, about 5-7 minutes. Drain excess fat if necessary.
Stir in the cream of mushroom soup and milk. Season with paprika, salt, and pepper. Let the mixture simmer for 3-4 minutes until well combined.
Layer half of the sliced potatoes in the bottom of the prepared casserole dish. Spread half of the beef mixture on top of the potatoes. Sprinkle with half of the shredded cheddar cheese.
Repeat with the remaining potatoes, beef mixture, and cheese, creating layers.
Cover the casserole dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes

Kcal: 400 kcal per serving | Servings: 6 servings

03/10/2025

One-Pan Creamy Garlic Butter Chicken with Egg Noodles 🍗🧄🍝

Ingredients:

2 boneless, skinless chicken breasts, sliced into strips
1 tablespoon olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
Salt and pepper, to taste
2 cups chicken broth
1 cup heavy cream
8 oz egg noodles
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (optional)
Directions:

Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Season the chicken strips with salt, pepper, garlic powder, onion powder, and smoked paprika.
Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Pour in the chicken broth, stirring to combine with the garlic. Bring the mixture to a simmer.
Add the egg noodles to the skillet and cook according to the package instructions, about 8-10 minutes, until the noodles are tender and most of the liquid is absorbed.
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Return the chicken to the skillet and toss everything together to coat the chicken and noodles in the creamy sauce.
Let the dish simmer for another 2-3 minutes until the sauce thickens slightly. Taste and adjust seasoning if necessary.
Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 450 kcal per serving | Servings: 4 servings

03/10/2025

Jalapeño Popper Meatballs 🌶️🍖🧀

Ingredients:

1 lb ground beef or turkey
1/2 cup cream cheese, softened
1/4 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese
2 jalapeños, seeds removed and finely chopped
1/4 cup breadcrumbs
1 egg
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1 tablespoon olive oil (for frying)
For the dipping sauce:

1/4 cup sour cream
1 tablespoon ranch dressing mix
1 tablespoon lime juice (optional)
Directions:

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the ground meat, cream cheese, cheddar cheese, mozzarella cheese, chopped jalapeños, breadcrumbs, egg, garlic powder, smoked paprika, salt, and pepper. Mix everything together until well combined.
Using your hands, form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes, or until they are fully cooked and golden brown.
While the meatballs are baking, prepare the dipping sauce by mixing the sour cream, ranch dressing mix, and lime juice (if using) in a small bowl. Stir until smooth.
Once the meatballs are done, remove them from the oven and let them cool for a few minutes.
Serve the jalapeño popper meatballs with the dipping sauce on the side for a delicious snack or appetizer!
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 180 kcal per meatball | Servings: 12-14 meatballs

03/10/2025

Delicious Cheesy Garlic Chicken Wraps 🌯🧄🧀

Ingredients:

2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup cream cheese, softened
1/4 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 tablespoon ranch seasoning mix (optional)
1/4 teaspoon garlic powder
Salt and pepper, to taste
4 large flour tortillas
1/2 cup baby spinach or lettuce (optional)
1/4 cup sliced green onions (optional)
Directions:

In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the shredded chicken and cook for 3-4 minutes, until heated through. Remove from heat.
In a mixing bowl, combine the cream cheese, sour cream, mozzarella, cheddar, ranch seasoning, garlic powder, salt, and pepper. Stir until smooth and well combined.
Add the garlic chicken mixture to the bowl with the cheese mixture and stir until everything is fully incorporated.
Lay the tortillas flat on a clean surface. Divide the cheesy garlic chicken mixture evenly between the tortillas and spoon it into the center.
Add spinach or lettuce and green onions if desired, then roll the tortillas tightly, folding in the sides as you go to create wraps.
Heat a non-stick skillet over medium heat and place the wraps seam side down. Cook for 2-3 minutes per side, or until golden brown and crispy.
Remove from the skillet and slice into halves or thirds for serving.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 350 kcal per wrap | Servings: 4 wraps

03/10/2025

I took one bite, looked at my husband, and we both said at the same time: ‘Oh yeah, we’re making this again!

Beef Lombardi Casserole 🍝🧀

Ingredients:

1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 can (15 oz) tomato sauce
1 can (6 oz) tomato paste
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup water
8 oz uncooked penne or rotini pasta
1/2 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, chopped (optional)
Directions:

Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
In a large skillet, cook the ground beef over medium heat, breaking it apart as it cooks. Add the chopped onion and garlic and sauté for 3-4 minutes, until softened.
Stir in the tomato sauce, tomato paste, Italian seasoning, salt, pepper, and water. Simmer for 10 minutes to allow the flavors to meld. Set aside.
While the beef mixture is simmering, cook the pasta according to package instructions. Drain and set aside.
In a mixing bowl, combine the cooked pasta with the ricotta cheese, half of the mozzarella, and half of the Parmesan cheese. Stir until the pasta is well coated.
Spread half of the pasta mixture in the bottom of the prepared casserole dish. Layer with half of the beef sauce mixture. Repeat with the remaining pasta and beef sauce layers.
Top the casserole with the remaining mozzarella and Parmesan cheese.
Cover the casserole with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden and bubbly.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh basil if desired.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes

Kcal: 450 kcal per serving | Servings: 6 servings

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