Cooking With Sara

03/30/2025

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Cooking With Sara – Find the best food recipes, including easy recipes for dinner, chicken, side dishes, desserts, and more!

03/30/2025

https://www.cookingwithsara.com/2025/03/bisquick-sausage-muffins-perfect-savory.html

Cooking With Sara – Find the best food recipes, including easy recipes for dinner, chicken, side dishes, desserts, and more!

03/29/2025

https://www.cookingwithsara.com/

Cooking With Sara – Find the best food recipes, including easy recipes for dinner, chicken, side dishes, desserts, and more!

10/05/2024

Ingredients:
• 2 cups cooked shredded chicken
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup salsa
• 1/4 cup diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 6 large flour tortillas
• Cooking spray
• Sour cream, guacamole, and salsa (for serving)
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, salsa, diced green chilies, ground cumin, chili powder, garlic powder, cayenne pepper (if using), salt, and pepper. Mix everything well.
3. Place a scoop of the chicken mixture in the center of each flour tortilla.
4. Fold the sides of the tortillas over the filling, then roll them up tightly to form chimichangas.
5. Place the chimichangas seam-side down on the prepared baking sheet.
6. Lightly spray the chimichangas with cooking spray.
7. Bake in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
8. Remove from the oven and let them cool for a few minutes before serving.
9. Serve the baked chicken chimichangas hot, with sour cream, guacamole, and salsa on the side for dipping.
Notes:
• Customize the filling by adding black beans, corn, or diced bell peppers for extra flavor and texture.
• Leftover cooked chicken or rotisserie chicken works great for this recipe.
• These baked chicken chimichangas are a healthier alternative to the traditional fried version, without sacrificing flavor.

10/05/2024

Best Homemade Potato Soup
Ingredients:
6 medium Russet potatoes, cut into bite-size pieces
1 onion, diced
3 carrots, peeled and sliced
3 stalks celery, diced
6 slices of bacon, cooked and crumbled
8 cups of vegetable broth or chicken broth
1 cup milk
½ cup heavy cream
1 tsp minced parsley
Salt and pepper to taste
3 tbsp flour (corn starch can be substituted)
1 cup finely grated cheese of your choice

Directions:
Cook Bacon: In a soup pot, cook the bacon until crispy. Remove the bacon from the pan and set it aside. Pour off most of the bacon fat, but leave some in the pan for added flavor.
Sauté Vegetables: Return the pan to medium heat and add in the diced onion, celery, and carrot. Sauté for about two minutes until they begin to soften.
Add Potatoes and Seasonings: Stir in the diced potatoes, salt, pepper, and any other seasonings you prefer. Allow the vegetables to cook for a couple of minutes, allowing the flavors to meld.
Pour Broth: Pour in the vegetable or chicken broth and bring the mixture to a low boil. Let it simmer for about 10 minutes or until the potatoes start to soften.
Thicken Soup: In a separate bowl, whisk together the flour (or corn starch) and milk until smooth. Slowly pour this mixture into the soup pot, stirring continuously. Cook for an additional 5 minutes to thicken the soup.
Blend Soup (Optional): Carefully scoop out about a quarter to half of the soup and process it in a blender or food processor until smooth. This step is optional but helps create a creamier texture.
Combine Ingredients: Return the blended soup back into the pot, stirring gently to combine. Be cautious to prevent splashing.
Add Bacon and Garnishes: Stir in the crumbled bacon, reserving some for garnish. Serve the soup in bowls, garnished with minced parsley, additional bacon, and a sprinkle of grated cheese.
Serving and Storage Tips:
Serving Tips:

Crusty Bread or Dinner Rolls: Serve the Best Homemade Potato Soup with slices of crusty bread or warm dinner rolls for dipping and sopping up every last bit of creamy goodness.
Side Salad: Pair the potato soup with a fresh side salad tossed with your favorite dressing for a well-rounded and satisfying meal.
Garnish Bar: Set up a garnish bar with a variety of toppings such as extra bacon bits, shredded cheese, chopped green onions, sour cream, or croutons. Allow guests to customize their bowls of soup for a fun and interactive dining experience.
Bread Bowl: Hollow out a round loaf of bread and ladle the potato soup into the bread bowl for a rustic presentation. The bread absorbs the soup, adding extra flavor and texture.
Storage Tips:

Refrigeration: Store any leftover potato soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through before serving.
Freezing: To freeze the soup, allow it to cool completely before transferring it to freezer-safe containers or bags. Label with the date and store in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

10/04/2024

Egg Fried Rice

Ingredients:
2 cups cooked rice (preferably cold, day-old rice works best)
2 tablespoons vegetable oil
3 eggs, lightly beaten
1 cup mixed vegetables (carrots, peas, and corn)
2 green onions, thinly sliced
2 tablespoons soy sauce
1 teaspoon sesame oil
Salt and pepper, to taste

Directions:
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove the eggs and set aside.
In the same pan, add the remaining tablespoon of oil. Add the mixed vegetables and green onions, sautéing until just tender.
Stir in the cold rice, breaking up any clumps. Fry for a few minutes until the rice is heated through.
Return the scrambled eggs to the pan. Add soy sauce and sesame oil, mixing well to combine everything evenly.
Season with salt and pepper to taste. Cook for an additional minute to allow the flavors to meld.
Serve hot, garnished with more green onions or sesame seeds if desired.

10/04/2024

Layered Chocolate Bliss

Indulge in the decadent layers of rich chocolate, combined with a velvety texture in this delightful cake creation.

Key Components :

Cups flour 1 3/4.
Boiling water 1 cup.
Dark cocoa powder 3/4 cup.
Baking soda 1 1/2 tsp.
Baking powder 1 1/2 tsp.
Salt 1 tsp.
Sugar 2 cups.
Eggs 2.
Milk 1 cup.
Vegetable oil 1/2 cup.
Vanilla extract 2 tsp.

Step-by-step Guide :

1. Begin by heating your oven to a temperature of 350°F (180°C). Prepare two 9-inch round cake pans by greasing them lightly and dusting with flour.
2. In a spacious bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. Introduce the eggs, milk, vegetable oil, and vanilla extract into the mix. Whisk the mixture on medium speed for about 2 minutes until smooth.
3. Carefully pour in the boiling water, stirring gently until the batter becomes thin and free of lumps.
4. Evenly distribute the batter between the prepared pans. Allow them to bake for approximately 30-35 minutes. The cakes are done when a toothpick inserted in the center comes out clean. Let them cool for about 10 minutes before moving them to racks to cool fully.
5. To build the cake, place one layer on a serving plate, applying a generous layer of frosting. Stack the second cake on top and coat the entire cake with a smooth layer of frosting.
6. For best results, chill the frosted cake in the refrigerator for at least an hour before serving. Enjoy!.

10/04/2024

Chinese Sweet And Sour Sauce

A delightful sweet and sour sauce perfect for adding a zing to your meals, made with simple ingredients you likely have on hand, with options for added zest.

List Of Ingredients :

1/2 cup Sugar.
1/3 cup Vinegar.
1/2 cup Water.
3 tablespoons ketchup.
1 tablespoon soy sauce.
Cornstarch slurry: 1 tsp cornstarch in 2 tbsp water.
Optional: Pineapple juice, minced ginger, minced garlic.

Preparation Steps :

Gather all the necessary ingredients and place them in a small saucepan: water, vinegar, sugar, ketchup, and soy sauce. Optional: add pineapple juice, ginger, or garlic.
Mix everything well until all ingredients are combined smoothly, ensuring that the sugar is starting to dissolve.
Set the saucepan on medium heat and bring it to a gentle simmer, occasionally stirring until sugar fully dissolves and the sauce achieves a harmonious blend.
In a separate small bowl, mix cornstarch with water to create a slurry. As the sauce simmers, slowly incorporate the slurry into it, continuously stirring until thickened.
Remove the sauce from heat once thickened. If too thick, blend in some water or pineapple juice. If too thin, add more slurry and simmer briefly for desired thickness.
Let the sauce cool slightly to enhance the flavors further before using it as a dressing or dip.

10/04/2024

Pumpkin Cookies

Ingredients:

For the Cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup pumpkin puree
1 large egg
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt

For the Frosting (optional):
1 cup powdered sugar
2 tablespoons unsalted butter, softened
1 tablespoon milk
1/2 teaspoon vanilla extract

Directions:

Preheat Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Prepare the Cookie Dough:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the pumpkin puree and egg until well combined.

Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Shape and Bake:
Drop spoonfuls of dough onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon. Bake for 12-15 minutes, or until the edges are golden brown. Let cool on a wire rack.

Frost (Optional):
For the frosting, beat together the powdered sugar, butter, milk, and vanilla extract until smooth. Spread over cooled cookies.

Serve:Enjoy your pumpkin cookies with a cup of tea or coffee, or pack them up as a sweet gift for friends and family.

10/03/2024

Sausage Hashbrown Casserole
Ingredients
2 lbs. Ground breakfast sausage
2 lbs. Frozen hashbrown potatoes
2 C. Shredded cheddar cheese
9 Large eggs
2 C. Milk
1 Can diced green chilis drained
1 tsp. Garlic powder
½ tsp. Onion powder
Salt and pepper to taste
Instructions
Preheat the oven to 350 degrees.
Saute the sausage in a skillet over medium high heat on the stove until completely browned. Remove and set aside.
In the same skillet, heat the hashbrowns until lightly browned and mostly defrosted, about 8-10 minutes.
Layer the hashbrowns in the bottom of a 9×13 greased casserole dish.
Add the sausage on top of the hashbrowns.
Sprinkle the cheese over the meat, and add the green chilis on top of the cheese.
In a large mixing bowl, combine the eggs, milk, onion powder, garlic powder and salt and pepper to taste. Whisk to combine well.
Pour the egg mixture over the casserole.
Bake uncovered for 35-40 minutes until the eggs are completely set.

10/03/2024

Chicken and Rice Casserole
Ingredients:
2 cups (chopped) store-bought rotisserie chicken (purchase family-sized chicken)
1 cup (cooked) long-grain white rice
10.5 ounce can cream of celery soup
¾ cup mayonnaise
½ cup chicken stock (or broth)
½ cup finely diced onion (see notes below)
salt, pepper, garlic powder, to taste
1 ½ cups bread crumbs
3 Tablespoons salted butter, melted
Instructions:
Preheat oven to 350F degrees. Spray an 11x7-inch baking dish with nonstick cooking spray.
In a large bowl, stir together chicken, cooked rice, soup, mayonnaise, chicken stock and finely diced onion. Optional: season with salt, pepper and garlic powder to taste.
Spread mixture into prepared baking dish.
In a small bowl, combine bread crumbs with melted butter.
Sprinkle evenly over chicken mixture.
Bake in preheated oven for about 35-40 minutes until golden brown and bubbly. Sprinkle with parsley.
Then serve!

10/03/2024

Southern Fried Squash
Ingredients:
1 pound yellow squash (about 2 large)
1 cup all-purpose flour
2 Tablespoons yellow cornmeal
2 teaspoons seasoned salt
½ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ cup buttermilk
1 large egg, well beaten
1 Tablespoon flour
oil, for frying
Instructions:
Start by slicing 1 pound yellow squash into rounds that are about 1/4 inch thick. If you have a mandolin available, this can make the job easier. Set the sliced squash aside.
In a medium-sized shallow bowl, combine 1 cup all-purpose flour, 2 Tablespoons yellow cornmeal, 2 teaspoons seasoned salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder. Mix well.
In a separate medium-sized shallow bowl, whisk together 1/2 cup buttermilk, 1 large egg, well beaten and 1 Tablespoon flour.
Take a slice of squash and dip it into the buttermilk mixture, allowing any excess to drip back into the bowl.
Next, coat the squash with the flour mixture on both sides, shaking off any excess flour. Continue with a few more slices of the squash and set those aside on a plate (you can do this as you go while frying if you prefer.)
Heat about 1/2 inch of oil, for frying in a heavy-bottomed skillet (I like cast iron) until it reaches a temperature of 350°F.
Carefully add the squash to the hot oil and fry until it is lightly golden on both sides, flipping a few times to ensure even browning. This should take around 4 minutes in total. Do not overcrowd the pan.
Once the squash is cooked, remove it from the oil using a slotted spoon and place it on a paper towel-lined plate to absorb any excess oil.
Immediately place it on a wire rack set over a sheet tray (this will help keep the coating crunchy.)
Repeat the dipping and frying process with all of the squash slices in batches until they are all cooked. Serve hot and enjoy!