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Foodie Favorites, 35 Nguyễn Bỉnh Khiêm, Lê Đại Hành, Quận Hai Bà Trưng, Hanoi (2025)

09/12/2024

Crockpot Garlic Parmesan Chicken Pasta

Savory Slow-Cooked Chicken Pasta with a Garlic Parmesan Twist

Ingredients:

3 boneless chicken breasts
1 tsp salt
1 tsp pepper
2 (28 oz) cans of crushed tomatoes
1/2 onion, diced
1 Tablespoon Italian seasoning
2 cups grated mozzarella cheese
1 pound cooked Penne pasta
1/2 cup Parmesan cheese
1/2 cup breadcrumbs
1 Tablespoon butter
Directions:

Combine in Crockpot: In a 6-quart slow cooker, add the chicken breasts, salt, pepper, crushed tomatoes, diced onion, and Italian seasoning. Stir to combine.
Slow Cook: Set the slow cooker on low heat and cook for 8 to 10 hours, until the chicken is fully cooked and tender.
Shred Chicken: Carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to mix well with the sauce.
Add Pasta and Cheese: Stir the cooked Penne pasta and mozzarella cheese into the slow cooker until evenly mixed. Sprinkle the Parmesan cheese over the top.
Melt Cheese: Cover the slow cooker and continue cooking just until the cheese melts.
Prepare Breadcrumbs: In a small saucepan, melt the butter over medium heat. Add the breadcrumbs and sauté until they are dark brown in color.
Serve: Sprinkle the toasted breadcrumbs over the pasta before serving. Enjoy your hearty and flavorful Crockpot Garlic Parmesan Chicken Pasta.
Prep Time: 15 minutes | Cooking Time: 8 to 10 hours | Total Time: 8 hours, 15 minutes to 10 hours, 15 minutes

Kcal: 650 kcal | Servings: 6 servings

09/12/2024

Chicken and Broccoli Baked Alfredo
Ingredients:
1 pound rigatoni
1 rotisserie chicken, shredded
2 cups Alfredo sauce
1 1/2 cups broccoli florets
1 cup mozzarella cheese, hand shredded
1/2 cup Parmesan cheese
Salt and pepper to taste
1 tablespoon garlic powder
Directions:
Preheat oven to 350°F (175°C).
Boil the pasta in salted water until 3-4 minutes under al dente.
Add the chopped broccoli to the boiling pasta water and cook until pasta is al dente.
Drain the pasta and broccoli, then transfer to a 9x13-inch baking dish.
Add shredded chicken, Alfredo sauce, salt, pepper, and garlic powder to the dish.
Mix until evenly combined, then top with Parmesan and mozzarella cheese.
Bake uncovered for 25 minutes, until the cheese is melted and bubbly.
Let it cool slightly before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: Not provided | Servings: 6

09/12/2024

Cheesy Potato & Smoked Sausage Casserole
Creamy Cheesy Potato Delight with Savory Smoked Sausage
Ingredients:
3 cups peeled, cubed Russet potatoes, boiled until soft
1 lb smoked sausage, thinly sliced
4 tbsp butter
4 tbsp flour
2 cups half & half or milk
Salt and pepper to taste
1/2 lb Velveeta cheese, cubed
1/2 cup shredded sharp cheddar cheese
1/4 tsp smoked paprika
Directions:
Preheat oven to 350°F (175°C).
In a skillet, sauté sausage with olive oil until browned.
Transfer potatoes and sausage to a greased 9x13" baking dish.
Melt butter in the skillet, whisk in flour, and cook for a minute.
Gradually add half & half, whisking until thickened.
Stir in Velveeta, paprika, salt, and pepper until melted and smooth.
Pour cheese sauce over potatoes and sausage. Sprinkle cheddar on top.
Bake for 35-45 minutes, until golden brown.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 420 kcal | Servings: 8

09/12/2024

Amish Country Casserole
Hearty Homestyle Beef and Noodle Bake
Ingredients:
12 ounce bag medium egg noodles
1 pound ground beef
Salt and pepper to taste
10.75 ounce can tomato soup
10.5 ounce can cream of mushroom soup
1 cup milk
2 teaspoons Worcestershire sauce
½ teaspoon minced garlic
2 Tablespoons dried onion flakes
¼ cup grated Parmesan cheese
Directions:
Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
Cook egg noodles according to package directions and drain well.
In a large skillet, cook and crumble ground beef until browned. Season with salt and pepper. Drain excess grease.
In a large bowl, stir together tomato soup, cream of mushroom soup, milk, Worcestershire sauce, minced garlic, and dried onion flakes.
Stir in cooked egg noodles and ground beef. Spread mixture into the prepared baking dish.
Bake uncovered for 25-30 minutes. Then top with grated Parmesan cheese.
Serve with garlic bread and a salad.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: 523 kcal | Servings: 6 servings

08/12/2024

Meat Lovers Pizza Tortellini
Hearty Meat Lovers Pizza Tortellini
Ingredients:

12 ounces tortellini pasta
½ pound Italian ground sausage
½ medium yellow onion, diced
1 pound ground beef
1 tablespoon olive oil
2 cups mozzarella cheese
½ cup cooked chopped bacon
1 tablespoon minced garlic
1 teaspoon Italian seasoning
Sliced pepperoni
24 ounces pizza sauce
Directions:

Boil tortellini according to package instructions. Drain and set aside.
In a large skillet over medium-high heat, sauté onions in olive oil until soft. Add ground beef and sausage, cook until browned. Add garlic, cook for 1 minute. Season with Italian seasoning.
Drain grease and return meat to skillet. Add bacon.
Add pizza sauce and cooked tortellini. Stir to combine and bring to a simmer.
Top with mozzarella cheese and pepperoni. Cover, turn off heat, and let steam melt the cheese.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 520 kcal | Servings: 6 servings

08/12/2024

Cheeseburger Casserole
Hearty Cheeseburger Pasta Bake
Ingredients:
1 lb lean ground beef
1 medium onion, diced finely
1 tsp salt
½ tsp ground black pepper
2 tsp minced garlic
1 tsp Italian seasoning
1 tsp garlic powder
½ tsp chili powder
1 tbsp Worcestershire sauce
2 tbsp tomato paste
1 (15 oz) can petite diced tomatoes
2 cups water
3 beef bouillon cubes
2 cups large elbow macaroni, dried
1 cup sour cream
¼ cup whole milk
1.5 cups mozzarella cheese, shredded
1.5 cups cheddar cheese, shredded
1 tbsp dried parsley
Directions:
Preheat oven to 400°F (200°C). Prepare beef bouillon broth by microwaving water and bouillon cubes for 4 minutes.
Cook ground beef in a large skillet until browned. Drain excess grease.
Add onion, salt, pepper, garlic, Italian seasoning, garlic powder, and chili powder. Cook until onions are soft.
Stir in Worcestershire sauce, tomato paste, and diced tomatoes.
Add elbow macaroni and prepared broth. Simmer covered for 10 minutes or until pasta is tender.
Stir in sour cream and milk.
Layer half of the beef mixture in a 9x13 baking dish, sprinkle with half of the cheeses. Add remaining beef mixture and top with the remaining cheese.
Bake for 10 minutes or until cheese is melted and bubbling.
Prep Time: 5 minutes | Cooking Time: 30 minutes | Total Time: 35 minutes
Kcal: 430 kcal | Servings: 8 servings

08/12/2024

Reuben Bake
Hearty Reuben Bake Casserole
Ingredients:
8 slices of rye bread, cubed
1 pound thinly sliced or shredded corned beef
1 can (14 ounces) sauerkraut, drained and rinsed
2 cups grated Swiss cheese
1 cup Thousand Island dressing
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a baking dish to prevent sticking.
Prepare Ingredients: Cube the rye bread slices, shred or thinly slice the corned beef, and drain and rinse the sauerkraut.
Layer Ingredients: Begin by layering half of the cubed rye bread in the bottom of the greased baking dish. Top with half of the corned beef, followed by half of the sauerkraut. Sprinkle half of the grated Swiss cheese over the sauerkraut layer.
Add Dressing: Drizzle half of the Thousand Island dressing evenly over the cheese layer.
Repeat Layers: Repeat the layering process with the remaining ingredients: rye bread, corned beef, sauerkraut, and Swiss cheese.
Finish with Dressing: Drizzle the remaining Thousand Island dressing evenly over the top layer of cheese.
Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for approximately 25-30 minutes, or until the cheese is melted and bubbly.
Serve: Once baked, remove the foil and allow the Reuben Bake to cool slightly before serving. Cut into squares and serve hot.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 420 kcal per serving | Servings: 6 servings

08/12/2024

Potato and Turkey Sausage Chowder

Ingredients:
1 tbsp olive oil
400g (6) turkey sausages (any flavor)
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
2 cloves garlic, minced
½ tsp dried thyme
3 tbsp plain/all-purpose flour
750ml (3 cups) chicken or vegetable stock
2 bay leaves
100g (½ cup) wild rice
3 medium potatoes, peeled and cut into chunks
375ml (1½ cups) single/light cream or half and half
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
1️⃣ Heat the oil in a large soup pot over medium heat. Remove the turkey sausage from its casing, add it to the pot, and break it up with a spatula. Fry until golden on the outside and cooked through, then remove to a plate.

2️⃣ Add vegetables to the same pot: onion, celery, and carrot. Cook for 10 minutes over low heat until softened. Add minced garlic and thyme, and cook for another 30 seconds.

3️⃣ Sprinkle flour over the vegetables, stirring to combine with the fat until a paste forms. Continue cooking for 2 minutes, then return the cooked sausage to the pot. 🍳

4️⃣ Pour in chicken stock gradually, stirring to mix it with the roux. Add bay leaves and wild rice, bring to a boil, then reduce the heat and simmer for 30 minutes.

5️⃣ Add potatoes and cook for an additional 15 minutes, or until both the wild rice and potatoes are tender.

6️⃣ Pour in the cream and season the soup with salt and pepper. Stir and allow the cream to warm through for a couple of minutes.

7️⃣ Remove from heat and garnish with freshly chopped parsley before serving. Enjoy your creamy potato and turkey sausage chowder!

Prep Time: 10 minutes | Cook Time: 55 minutes | Total Time: 1 hour 5 minutes
Calories: 628 kcal | Servings: 6 servings

07/12/2024

Mac and Cheese Meatloaf Casserole
Comforting Mac and Cheese Meatloaf Casserole
Ingredients:
1 cup ketchup
1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce
2 lbs lean ground beef
30 Ritz Crackers
2 oz Lipton onion soup mix
2 eggs
3 cups macaroni noodles
2 cups milk
10.5 oz condensed cheddar cheese soup
1 tsp salt
1 tsp pepper
1 tbsp garlic powder
1 tbsp onion powder
4 cups shredded mozzarella and cheddar cheese blend
Directions:
Preheat the oven to 350°F (175°C).
In a medium mixing bowl, combine the ketchup and barbecue sauce, then set aside.
In a large mixing bowl, add the ground beef. Place Ritz crackers in a large Ziploc bag and crush them using a rolling pin, then add the crumbs to the ground beef.
Add the Lipton onion soup mix and eggs to the ground beef mixture. Pour in 1/2 cup of the ketchup and barbecue sauce mixture.
Use your hands to mix all of the ingredients together until fully combined. Press the meatloaf mixture evenly into a greased 9x13 inch baking dish.
Spread the remaining ketchup and barbecue sauce mixture on top of the meatloaf.
Bake the meatloaf in the preheated oven for 30 minutes. While the meatloaf is baking, cook the macaroni noodles according to the package directions, then drain.
In a large mixing bowl, whisk together the milk and condensed cheddar cheese soup until no lumps remain.
Add the salt, pepper, garlic powder, and onion powder to the bowl and whisk well. Stir in the cooked macaroni noodles until they are coated in the liquid. Mix in 2 cups of the shredded cheese.
Once the meatloaf has baked for 30 minutes, remove it from the oven. Pour the macaroni mixture on top of the meatloaf and spread it out evenly.
Sprinkle the remaining 2 cups of shredded cheese on top of the macaroni.
Return the dish to the oven and bake for an additional 17-20 minutes, or until the cheese on top is fully melted and just starting to brown.
Let the casserole sit for a few minutes before slicing and serving. Enjoy!
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 549 kcal per serving | Servings: 8 servings

07/12/2024

Southern Baked Macaroni and Cheese

Ingredients:
1 lb pasta noodles (elbow or rotini preferred)
7 tbsp room temperature butter, divided
4 garlic cloves, minced
3 tbsp all-purpose flour
½ cup reserved pasta water
½ cup heavy cream
3.5 cups half and half
12 oz shredded medium cheddar
8 oz shredded Colby Jack
8 oz shredded mozzarella
4 oz shredded sharp cheddar
4 oz shredded white cheddar
¼ cup whipped cream cheese
½ tsp onion powder
½ tsp paprika
½ tsp mustard powder
Salt and black pepper, to taste
Instructions:
1️⃣ Prep the cheeses: Shred all cheeses, and set aside 1 cup of shredded medium cheddar, 1 cup of shredded Colby Jack, and 1 cup of shredded mozzarella. These will be used for the "crust topping."

2️⃣ Prep the butter: Mince the garlic and cut the butter into 7 tablespoon tabs.

3️⃣ Cook the pasta: Preheat your oven to 425°F (220°C). While waiting, boil the pasta to slightly less than al dente. Reserve ½ cup of pasta water before straining the cooked pasta. Pour the pasta into a 9x13 casserole dish and toss with 2 tbsp of butter.

4️⃣ Make the sauce: In a large skillet over medium-high heat, melt 5 tablespoons of butter. Add the minced garlic and sauté for 1 minute until fragrant.

5️⃣ Whisk in the flour: Add the flour to the butter and garlic mixture, stirring continuously until it turns golden. Then pour in the reserved pasta water, heavy cream, and half and half, whisking constantly until thickened (about 4 minutes).

6️⃣ Melt the cheeses: Turn the heat to low and slowly whisk in the remaining shredded cheeses (except the reserved ones). Do this one handful at a time, ensuring each addition melts completely. Then whisk in the whipped cream cheese, onion powder, paprika, mustard powder, salt, and black pepper.

7️⃣ Combine and bake: Pour the cheese sauce over the buttered noodles in the casserole dish and mix well. Top with the reserved shredded cheeses (medium cheddar, Colby Jack, mozzarella).

8️⃣ Bake: Bake at 425°F for 10 minutes. Then switch the oven to broil and cook for an additional 5 minutes, or until the top cheese layer becomes crispy.

9️⃣ Cool and serve: Remove the dish from the oven and let it cool for 3-5 minutes before serving. Enjoy your gooey, crispy Southern Baked Mac and Cheese!

Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes
Serves: 12

07/12/2024

Blueberry Lime Cheesecake Cupcakes

Ingredients:
1 ½ cups all-purpose flour
½ cup unsalted butter, softened
¼ cup granulated sugar
½ tsp vanilla extract
8 oz cream cheese, softened
¼ cup powdered sugar
1 tsp lime zest
1 tbsp lime juice
1 cup blueberry preserves
1 cup fresh blueberries
½ cup purple-tinted cream cheese frosting
Lime slices and zest for garnish
Directions:
1️⃣ Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

2️⃣ Prepare the crust: In a bowl, mix together the flour, softened butter, granulated sugar, and vanilla extract until the mixture forms a soft dough.

3️⃣ Press the dough evenly into the bottom of the prepared muffin tin, about 1 tablespoon per cup. Bake for 10 minutes, or until lightly golden. Let the crust cool.

4️⃣ Make the cheesecake layer: In another bowl, beat the softened cream cheese, powdered sugar, lime zest, and lime juice until smooth and creamy.

5️⃣ Layer with blueberry preserves: Spoon a layer of blueberry preserves over the cooled crust in each cup.

6️⃣ Pipe the cream cheese mixture: Pipe or spoon the cream cheese mixture over the blueberry layer, filling each cup nearly to the top.

7️⃣ Add more preserves: Spoon the remaining blueberry preserves over the cream cheese layer.

8️⃣ Decorate with frosting: Top each cupcake with a swirl of purple-tinted cream cheese frosting.

9️⃣ Garnish: Add fresh blueberries, lime slices, and a sprinkle of lime zest on top for garnish.

🔟 Refrigerate for at least 1 hour to allow the flavors to meld together.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 210 kcal per cupcake | Servings: 12 cupcakes

07/12/2024

Cheesy Garlic Chicken Wraps

Ingredients:
2 cups cooked chicken, shredded
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
2 garlic cloves, minced
2 tbsp butter
¼ cup sour cream
¼ cup mayonnaise
4 large tortillas
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
1️⃣ Melt butter in a pan over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).

2️⃣ Mix the filling: In a bowl, combine shredded chicken, mozzarella, cheddar, sour cream, mayonnaise, and the sautéed garlic. Season with salt and pepper to taste.

3️⃣ Assemble the wraps: Divide the chicken mixture evenly among the tortillas and wrap them up tightly.

4️⃣ Toast the wraps: Heat a skillet over medium heat. Toast the wraps for 2-3 minutes on each side until golden and the cheese has melted.

5️⃣ Garnish and serve: Garnish the wraps with chopped fresh parsley and serve them warm.

Notes:

For extra flavor and nutrition, feel free to add veggies like spinach or tomatoes to the wraps!
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 400 kcal per wrap | Servings: 4 wraps

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