Gourmet Galaxy

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Cheesy Doritos Encrusted Mozzarella SticksIngredients:1 cup crushed Doritos (any flavor)8 sticks of mozzarella cheese2 e...
09/04/2024

Cheesy Doritos Encrusted Mozzarella Sticks

Ingredients:

1 cup crushed Doritos (any flavor)
8 sticks of mozzarella cheese
2 eggs, whisked
1 cup all-purpose flour
Vegetable oil for frying

Instructions:

Place the crushed Doritos in one shallow dish. Put the flour in a second shallow dish, and beat the eggs in a separate dish.
Roll each mozzarella stick in flour, shaking off any excess. Then dip it in the whisked eggs, and roll it in the crushed Doritos.
For extra crunch, repeat the egg and Doritos coating.
Arrange the coated mozzarella sticks on a plate and freeze for at least 30 minutes to set the coating.
Heat vegetable oil to 375°F (190°C) in a deep fryer or large pan.
Fry the mozzarella sticks in batches, making sure not to overcrowd the pan. Cook until golden brown and crispy, about 1-2 minutes per side.
Use a slotted spoon to transfer the fried cheese sticks to a paper towel-lined plate to drain any excess oil.
Serve your Cheesy Doritos Encrusted Mozzarella Sticks hot, with your favorite dipping sauce.

Prep Time: 15min | Cooking Time: 10min | Total Time: 25min
Kcal: 180 Kcal (per stick) | Servings: 8 servings

Street Corn Chicken Rice BowlIngredients:2 boneless, skinless chicken breasts1 cup long-grain rice2 ears of corn, husked...
09/04/2024

Street Corn Chicken Rice Bowl

Ingredients:

2 boneless, skinless chicken breasts
1 cup long-grain rice
2 ears of corn, husked
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup cotija cheese, crumbled
2 tablespoons fresh lime juice
1 tablespoon chili powder
1 tablespoon olive oil
Salt and pepper to taste
Optional toppings:
Chopped cilantro
Diced avocado
Sliced jalapeños
Hot sauce

Instructions:

Marinate the chicken: In a mixing bowl, combine 1 tablespoon of olive oil, 1 tablespoon of lime juice, 1 tablespoon of chili powder, salt, and pepper. Add the chicken breasts, ensuring they are well-coated. Cover the bowl and let the chicken marinate for at least 15 minutes (or longer if time allows).
Cook the rice: While the chicken marinates, rinse 1 cup of long-grain rice under cold water to remove excess starch. Cook the rice according to the package instructions, typically using a 2:1 water-to-rice ratio. Once cooked, fluff the rice with a fork and set aside.
Grill the corn: Preheat your grill or grill pan to medium heat. Brush the corn with olive oil and place it on the grill. Cook for about 10-15 minutes, turning occasionally, until the corn is charred on all sides. Remove from the grill and let cool slightly before cutting the kernels off the cob.
Grill the chicken: After the corn is done, place the marinated chicken on the grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.
Prepare the corn mixture: In a mixing bowl, combine the grilled corn kernels with 1/4 cup mayonnaise, 1/4 cup sour cream, 1/4 cup crumbled cotija cheese, and a squeeze of lime juice. Mix well to coat the corn evenly. Season with additional chili powder, salt, and pepper to taste.
Assemble the bowl: Start by adding a generous scoop of rice to each serving bowl. Top the rice with slices of grilled chicken, then spoon the street corn mixture over the top. Add optional toppings like chopped cilantro, diced avocado, sliced jalapeños, and a drizzle of hot sauce.
Serve and enjoy: Your Street Corn Chicken Rice Bowl is ready to be served! Garnish with extra lime wedges for an added burst of freshness.

Prep Time: 15min | Cooking Time: 30min | Total Time: 45min
Kcal: 450 Kcal (per serving) | Servings: 4 servings

Pork Chop SupremeIngredients:4 bone-in or boneless pork chops (about 1 inch thick)Salt and black pepper, to taste2 tbsp ...
09/04/2024

Pork Chop Supreme

Ingredients:

4 bone-in or boneless pork chops (about 1 inch thick)
Salt and black pepper, to taste
2 tbsp vegetable oil or olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (10.5 oz/295g) cream of mushroom soup (or cream of chicken soup)
1/2 cup (120ml) milk or chicken broth
1 cup (100g) shredded cheddar cheese (optional, for extra creaminess)
1 cup (50g) French fried onions (optional, for topping)
1/2 tsp dried thyme (optional)
1/2 tsp paprika (optional)

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C).
Season Pork Chops: Season the pork chops with salt and black pepper on both sides.
Brown Pork Chops: Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook for about 3-4 minutes on each side, or until browned. They don’t need to be fully cooked, as they will finish cooking in the oven. Remove the pork chops from the skillet and set aside.
Sauté Onions and Garlic: In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
Combine Sauce Ingredients: Stir in the cream of mushroom soup and milk (or chicken broth) until well combined. If using, mix in the shredded cheddar cheese, dried thyme, and paprika.
Arrange Pork Chops: Place the browned pork chops in a baking dish or casserole dish.
Add Sauce: Pour the prepared sauce over the pork chops, making sure they are evenly coated.
Top (Optional): If desired, sprinkle the French fried onions over the top of the dish for a crunchy texture.
Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the pork chops are cooked through and the sauce is bubbly. The internal temperature of the pork chops should reach 145°F (63°C).
Rest and Serve: Let the pork chops rest for a few minutes before serving. Spoon some of the creamy sauce over the pork chops and enjoy with your favorite side dishes.

Prep Time: 15min | Cooking Time: 40min | Total Time: 55min
Kcal: 350 Kcal (per serving) | Servings: 4 servings

Marshmallow Whip CheesecakeIngredients:For the Crust:1 1/2 cups graham cracker crumbs1/4 cup sugar1/2 cup melted butterF...
09/04/2024

Marshmallow Whip Cheesecake

Ingredients:

For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
For the Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
1 cup marshmallow fluff
1 cup heavy whipping cream
For the Topping:
1 cup mini marshmallows
1/2 cup melted chocolate chips (optional)

Instructions:

Prepare the Crust: Preheat oven to 350°F. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then cool completely.
Make the Filling: Beat cream cheese and sugar until smooth. Add vanilla and marshmallow fluff, mixing until combined. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold into the cream cheese mixture.
Assemble the Cheesecake: Pour the filling over the cooled crust, spreading evenly. Refrigerate for at least 4 hours to set.
Add Toppings: Once set, top with mini marshmallows and drizzle with melted chocolate if desired.
Serve & Enjoy: Remove from pan, slice, and indulge in this heavenly dessert!

Prep Time: 20min | Chill Time: 4hrs | Total Time: 4hrs 20min
Kcal: 380 Kcal (per slice) | Servings: 8 servings

Chickpea Cucumber Feta SaladIngredients:1 can (15 oz) chickpeas, drained and rinsed2 cups cucumber, diced1 cup cherry to...
09/04/2024

Chickpea Cucumber Feta Salad

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed
2 cups cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
2 tablespoons fresh dill, chopped
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
Salt and pepper to taste

Instructions:

In a large salad bowl, combine the drained and rinsed chickpeas, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.
Add the crumbled feta cheese, chopped parsley, and chopped dill to the bowl.
In a small bowl, whisk together the olive oil, fresh lemon juice, dried oregano, salt, and pepper to make the dressing.
Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
Adjust the seasoning with additional salt and pepper if needed.
Serve immediately or refrigerate for up to 1 hour to allow the flavors to meld.

Prep Time: 15 minutes | Total Time: 15 minutes
Kcal: 180 kcal | Servings: 4 servings

Savory Slow Cooker Chicken Breasts with GravyIngredients:1 1/2 cups water2 packets chicken gravy mix1 1/4 cups condensed...
09/04/2024

Savory Slow Cooker Chicken Breasts with Gravy

Ingredients:

1 1/2 cups water
2 packets chicken gravy mix
1 1/4 cups condensed chicken soup
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon coarse ground black pepper
3 boneless, skinless chicken breasts (about 1 pound)
1/2 cup sour cream

Instructions:

Season chicken breasts with garlic powder, black pepper, and salt.
In the slow cooker, whisk together the water, gravy packets, condensed chicken soup, garlic powder, salt, paprika, and pepper until smooth.
Add the chicken breasts to the slow cooker, flipping them on both sides to coat well with the mixture.
Cover and cook on low for 4-5 hours.
When done, carefully remove the chicken and shred or cut as desired.
Whisk the sour cream into the slow cooker until smooth, then serve the gravy over the chicken.

Prep Time: 10 minutes | Cooking Time: 4-5 hours | Total Time: 4 hours 10 minutes
Kcal: 300 Kcal (per serving) | Servings: 4 servings

Pasta FagioliIngredients:2 lbs ground beef1 onion, chopped3 carrots, chopped4 stalks of celery, chopped2 (28-ounce) cans...
09/04/2024

Pasta Fagioli

Ingredients:

2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28-ounce) cans diced tomatoes, undrained
1 (16-ounce) can red kidney beans, drained and rinsed
1 (16-ounce) can white kidney beans, drained and rinsed
3 (10-ounce) cans beef stock
3 tsp oregano
2 tsp pepper
5 tsp parsley
1 tsp Tabasco sauce (optional)
1 (20-ounce) jar spaghetti sauce
8 ounces pasta

Directions:

Brown the ground beef in a skillet and drain the fat. Transfer the browned beef to a slow cooker.
Add the chopped onion, carrots, celery, diced tomatoes (with juice), kidney beans, beef stock, oregano, pepper, parsley, Tabasco sauce (if using), and spaghetti sauce to the slow cooker. Stir to combine.
Cover and cook on low for 7-8 hours or on high for 4-5 hours.
About 30 minutes before serving, add the pasta to the slow cooker. Cook until the pasta is tender.
Serve the Pasta Fagioli with warm, crusty bread.
Note: If you have a smaller slow cooker, consider cutting the recipe in half. This dish also freezes wonderfully, making it perfect for meal prep.

Prep Time: 15 minutes | Cooking Time: 7-8 hours on low (4-5 hours on high) | Total Time: 7-8 hours
Kcal: 450 Kcal (per serving) | Servings: 8 servings

Texas Cowboy StewIngredients:1 pound ground beef1 onion, chopped2 cloves garlic, minced1 package (14 ounces) skinless sm...
09/04/2024

Texas Cowboy Stew

Ingredients:

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 package (14 ounces) skinless smoked sausage, sliced
4 slices cooked bacon, crumbled
3 medium potatoes, peeled and diced
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn kernels, drained
1 can (15 ounces) diced tomatoes
2 1/2 cups beef broth
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese (optional)

Instructions:

In a large pot or Dutch oven, cook the ground beef, onion, and minced garlic over medium heat until browned. Drain any excess fat.
Add the sliced smoked sausage and crumbled cooked bacon to the pot. Stir and cook for a few minutes until the sausage is heated through.
Add the diced potatoes to the pot and stir to combine.
Stir in the kidney beans, black beans, corn, and diced tomatoes (with their juice).
Add the beef broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine all the ingredients.
Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let the stew simmer for about 20-25 minutes, or until the potatoes are tender and the flavors are well combined.
Optional step: Stir in the shredded cheddar cheese before serving.
Serve and enjoy!

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 350 Kcal (per serving) | Servings: 6 servings

Slow-Cooker Hamburger HashIngredients:1 lb ground beef1 large onion, chopped3 cloves garlic, minced4 large potatoes, pee...
09/04/2024

Slow-Cooker Hamburger Hash

Ingredients:

1 lb ground beef
1 large onion, chopped
3 cloves garlic, minced
4 large potatoes, peeled and diced
2 cups frozen mixed vegetables (corn, peas, carrots)
1 can (10.5 oz) condensed cream of mushroom soup
1 cup beef broth
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheddar cheese
Fresh parsley, chopped (for garnish)

Directions:

In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
Add the chopped onion and minced garlic to the skillet. Cook for an additional 2-3 minutes until the onion is translucent.
Transfer the beef mixture to the slow cooker. Add the diced potatoes, frozen mixed vegetables, cream of mushroom soup, beef broth, Worcestershire sauce, dried thyme, paprika, salt, and pepper. Stir to combine.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
About 30 minutes before serving, sprinkle the shredded cheddar cheese over the top. Cover and continue cooking until the cheese is melted and bubbly.
Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 6-7 hours (low) or 3-4 hours (high) | Total Time: 7-8 hours
Servings: 6 servings

Steak and Cheese SkilletIngredients:1 lb sirloin steak, thinly sliced1 large onion, thinly sliced1 green bell pepper, th...
09/04/2024

Steak and Cheese Skillet

Ingredients:

1 lb sirloin steak, thinly sliced
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 cup shredded mozzarella cheese
1/2 cup shredded provolone cheese
Fresh parsley for garnish (optional)

Directions:

Heat olive oil in a large skillet over medium-high heat.
Add sliced onions and bell peppers to the skillet. Sauté for 5-7 minutes until they start to soften.
Add minced garlic and cook for another 1-2 minutes until fragrant.
Push the vegetables to the side of the skillet and add the thinly sliced steak. Season with salt, black pepper, smoked paprika, and dried oregano. Cook for 3-4 minutes, stirring occasionally, until the steak is browned and cooked to your desired doneness.
Mix the vegetables and steak together in the skillet.
Sprinkle shredded mozzarella and provolone cheese evenly over the top of the steak and vegetables. Cover the skillet and reduce heat to low. Cook for another 2-3 minutes until the cheese is melted and bubbly.
Garnish with fresh parsley, if desired, and serve hot.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Servings: 4 servings

Million Dollar Spaghetti CasseroleIngredients:1 (8-ounce) package spaghetti1 pound lean ground beef1 (16-ounce) jar spag...
09/04/2024

Million Dollar Spaghetti Casserole

Ingredients:

1 (8-ounce) package spaghetti
1 pound lean ground beef
1 (16-ounce) jar spaghetti sauce
1/2 cup butter, sliced – divided
1 (8-ounce) container cottage cheese
1 (8-ounce) package cream cheese, softened
1/4 cup sour cream
1 (8-ounce) package shredded sharp Cheddar cheese

Directions:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish and set aside.
Bring a large pot of lightly salted water to a boil. Cook the spaghetti in boiling water until cooked through but still firm to the bite, about 12 minutes. Drain and set aside.
In a large skillet over medium-high heat, cook and stir the ground beef until browned and crumbly, about 5 to 7 minutes. Drain any excess grease. Transfer the beef to a bowl and mix in the spaghetti sauce.
Place half of the butter slices into the bottom of the prepared casserole dish. Spread half of the cooked spaghetti over the butter.
In a large bowl, mix together the cottage cheese, cream cheese, and sour cream until well combined. Spread the cheese mixture over the layer of spaghetti. Cover with the remaining spaghetti and top with the remaining slices of butter.
Pour the ground beef mixture over the top layer of spaghetti, spreading it out evenly.
Bake the casserole in the preheated oven for 30 minutes. Remove from the oven, spread the shredded Cheddar cheese on top, and continue baking until the cheese is melted and lightly browned, about 15 minutes more.
Let the casserole cool for a few minutes before serving. Enjoy the creamy, cheesy, and hearty flavors with your favorite side dishes.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Servings: 6-8 servings

Shepherd’s Pie Baked PotatoIngredients:4 large baking potatoes1 lb ground beef or lamb1 onion, chopped2 cloves garlic, m...
09/04/2024

Shepherd’s Pie Baked Potato

Ingredients:

4 large baking potatoes
1 lb ground beef or lamb
1 onion, chopped
2 cloves garlic, minced
1 cup frozen mixed vegetables (peas, carrots, corn)
1 tablespoon tomato paste
1 cup beef broth
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1 cup shredded cheddar cheese
2 tablespoons butter, melted
Fresh parsley, chopped (for garnish)

Directions:

Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pierce them several times with a fork.
Bake the potatoes directly on the oven rack for 45-60 minutes, or until tender when pierced with a fork.
While the potatoes are baking, prepare the shepherd’s pie filling. In a large skillet over medium heat, brown the ground beef or lamb. Add the chopped onion and minced garlic, cooking until the onion is translucent.
Stir in the frozen mixed vegetables, tomato paste, beef broth, Worcestershire sauce, salt, and pepper. Let the mixture simmer for 10-15 minutes, or until the vegetables are tender and the sauce has thickened.
When the potatoes are done, remove them from the oven and let them cool slightly. Cut a slit down the center of each potato and fluff the insides with a fork.
Spoon the shepherd’s pie filling into each potato, then top with shredded cheddar cheese.
Return the stuffed potatoes to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Drizzle the melted butter over the potatoes and garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: 450 kcal | Servings: 4 servings

Address

1618 N Austin Street
Seguin, TX
78156

Opening Hours

Monday 8am - 11pm
Tuesday 8am - 11pm
Wednesday 8am - 11pm
Thursday 8am - 11pm
Friday 8am - 11pm
Saturday 8am - 11pm
Sunday 8am - 11pm

Telephone

+18303723922

Website

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