Recipes Vista, Seattle, WA, United States (2026)

03/07/2024

Kielbasa Sausage Cheesy Potato Casserole
Hearty Comfort: Kielbasa Sausage Cheesy Potato Casserole
Ingredients:
1 lb sausage kielbasa, cut ¼" thick then cut each piece into 4
3 large potatoes, peeled, diced into ½" cubes
1 cup diced onions
2 cloves garlic, minced
1 tsp Slap Ya Mama® seasoning
1 tsp pepper
1 cup chicken broth
1 cup heavy cream
10.5 oz can cheddar cheese soup (I used half a can)
1 cup sharp cheddar cheese
½ cup water, may need more, use ⅛ cup at a time
Directions:
Preheat oven to 350°F and lightly spray a 13 x 9 baking dish or a 3-quart baking dish with non-stick cooking spray. Set aside.
In a Dutch oven or larger stock pot, add cut sausages with about ½ cup of water (might need to add more water as sausage browns. Add ⅛ of a cup at a time).
Cook over medium heat until water is evaporated and sausage is browned a bit then add diced onions, cook for 3-4 minutes and add garlic. Cook until onions are translucent.
After sausage has browned and onions are translucent, add diced potatoes to pot.
Pour chicken broth, heavy cream, ½ can of cheddar cheese soup, seasoning, and pepper into the pot. Stir.
Cook over low heat just until the mixture starts to boil. Turn off heat and add cheese to the pot.
Mix everything together and pour into the prepared baking dish. Add additional cheddar cheese on top, if desired.
Cover with foil and bake for 65-75 minutes or until potatoes are tender.
Remove from oven and remove foil. Place back in the oven for 10 additional minutes.
Carefully remove from oven and enjoy!
Prep Time: 30 minutes | Cook Time: 1 hour 25 minutes | Total Time: 1 hour 55 minutes
Kcal: 515 kcal | Servings: 6 servings

03/07/2024

Philly Cheesesteak Pasta
Savory Philly Cheesesteak Twist on Classic Pasta
Ingredients:
2 tablespoons olive oil
1 pound ground beef
½ yellow or sweet onion, diced
Salt and pepper, to taste
2 teaspoons Worcestershire sauce
1 green bell pepper, stem and seeds removed, diced
8 ounces elbow macaroni, uncooked
1 cup water
14.5 ounce can of beef broth, or 2 cups beef broth
½ cup 2% milk
2 ounces cream cheese, cut into small cubes
½ cup mozzarella cheese, shredded
6 to 8 ounces provolone cheese, sliced and torn into pieces
Chopped fresh parsley for garnish
Directions:
Heat olive oil in a 12-inch skillet over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent. Season with salt and pepper to taste.
Add Worcestershire, green bell pepper, macaroni noodles, water, and beef broth. Bring to a boil over high heat. Once water comes to a boil reduce heat to low, cover, and simmer for 15 minutes. Check to ensure the pasta has fully cooked and most of the liquid has been absorbed/evaporated.
Keeping the skillet over low heat add the ½ cup of milk and cubed cream cheese. Stir until the cream cheese has been incorporated.
Remove from heat. Sprinkle the mozzarella and half of the provolone cheese into the pan and stir to distribute.
Top with the remaining provolone cheese. Put the lid back on the skillet for a couple of minutes to melt the cheese.
Garnish with chopped parsley.
Tips:
For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.
Wait to add the peppers until the next step rather than trying to rush cooking by sautéing them together. The onions need longer to cook and you want the peppers to be slightly crisp at the end.
Worcestershire sauce gives this recipe a little zip and the classic flavors of a Philly cheesesteak. But if your kids are picky about bold flavors, you can omit them.

03/07/2024

Hot Fudge Chocolate Pudding Cake

Ingredients:

1 cup all-purpose flour (or plain flour)
1/2 cup white granulated sugar
1/4 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 cup unsalted butter, melted
1 teaspoon pure vanilla extract

FUDGE SAUCE:

1/2 cup white granulated sugar
1/2 cup packed light brown sugar
3 tablespoons cocoa powder (I like unsweetened cocoa powder. (*See notes)
1-1/4 cups boiling water

Directions:

Preheat oven to 350°F (175°C). Lightly grease a 9-inch square baking pan*. Pre-boil water in a kettle while preparing cake.
FOR THE CAKE: Combine 1/2 cup granulated sugar with the flour, cocoa powder, baking powder, and salt. Add in the milk, butter, and vanilla; whisk until smooth and fairly lump-free.
Pour the batter into the prepared baking pan or dish and spread evenly.
FOR THE SAUCE: Combine together the remaining 1/2 cup white sugar, brown sugar, and remaining 3 tablespoons cocoa powder. Evenly sprinkle mixture over the batter. Slowly pour the boiling water over the top (DO NOT STIR OR MIX INTO THE BATTER. ALLOW THE WATER TO SIT ON TOP).
Bake 35 minutes or until the center is almost set. Remove from oven. Allow to cool for 15 minutes.
Serve in dessert dishes with ice cream or whipped cream, and spoon fudge sauce from the bottom of the pan over the top of each serve of cake.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 252 kcal | Servings: 4 servings

03/07/2024

Texas Twinkies - Jalapeños Stuffed with Smoked Brisket
Spicy Texas Twinkies: Jalapeños Stuffed with Smoked Brisket
Ingredients:
12-16 extra large jalapeños
16 ounces cream cheese, softened
1 lb smoked brisket, pulled
1 lb chorizo (optional)
2 cups smoked gouda, shredded
½ cup Jeff's original rub
12-14 slices thick-cut bacon
Jeff's original sauce
Directions:
Prepare the Jalapeños:
Cut a "T" into each jalapeño by cutting halfway through the pepper just below the stem, then cutting a slit from the top of the "T" to the tip of the pepper.
Carefully pry open the pepper and deseed and devein the peppers with a thin, sharp knife. Rinse under cold water to remove any remaining seeds.
Make the Stuffing:
In a bowl, combine 2 cups of pulled brisket, 16 ounces of softened cream cheese, 2 cups of shredded smoked gouda, and 1/2 cup of Jeff's original rub. Mix well.
Stuff the Peppers:
Fill each jalapeño with the stuffing mixture.
Wrap with Bacon:
Stretch thick slices of bacon and wrap a single piece around each stuffed pepper. Secure with a toothpick.
Prepare the Smoker:
Set up your smoker for cooking at 225°F (107°C) with indirect heat. Use pecan wood for smoke, and if your smoker uses a water pan, fill it up.
Cook the Peppers:
Place the peppers directly on the grate and cook for about 3 hours, or until the bacon has a good bite-through and the peppers are soft to your liking.
Glaze and Finish:
When the peppers are ready to eat, glaze them with thinned barbecue sauce. Increase the heat to 350°F (175°C) and cook for an additional 15 minutes.
Serve:
Serve the Texas Twinkies immediately.
Prep Time: 30 minutes | Cooking Time: 3 hours 15 minutes | Total Time: 3 hours 45 minutes
Kcal: 450 kcal per serving | Servings: 12 servings

03/07/2024

Chocolate Raspberry Cupcakes
Ingredients:
For the Chocolate Cupcakes
1 cup (125g) all-purpose flour, spooned and leveled
1/4 cup + 1 tablespoon (25g) Dutch process cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp espresso powder (optional)
1/4 cup (56g) softened, unsalted butter
3/4 cup (150g) granulated white sugar
1 egg, at room temperature
1 egg yolk, at room temperature
1 tsp vanilla extract
1/2 cup (120ml) whole milk, at room temperature
1/4 cup (61g) sour cream, at room temperature
For the Raspberry Chocolate Ganache
4 oz (113g) semi-sweet chocolate, chopped
1/4 cup + 2 tablespoon (90ml) heavy cream
1/4 cup (85g) raspberry preserves
For the Raspberry Buttercream
3/4 cup (168g) unsalted butter, softened
A pinch of salt
1 1/2 cups (195g) powdered sugar
1/2 cup (16g) freeze-dried raspberries, measured then ground
1 tsp vanilla extract
1/4 cup (85g) raspberry preserves
Instructions:
For the Chocolate Cupcakes: Preheat the oven to 350°F (175°C). Line a cupcake pan with 12 liners. Sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
Cream together granulated sugar and butter until fluffy. Add in the egg, egg yolk, and vanilla, mixing well. Incorporate the milk and sour cream on low speed, then blend in the dry ingredients.
Fill each cupcake liner ¾ full with batter and bake for 17-20 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
For the Raspberry Chocolate Ganache: Heat the heavy cream until steaming. Pour over the chopped chocolate, let sit for 2 minutes, then stir. Mix in the raspberry preserves and let cool for 15 minutes before transferring to a piping bag.
For the Raspberry Buttercream: Beat the butter and salt until smooth and fluffy. Gradually add powdered sugar, then the ground freeze-dried raspberries, raspberry preserves, and vanilla. Beat until light and fluffy.
Assembling the Cupcakes: Core each cupcake and fill with ganache. Pipe raspberry buttercream on top and garnish with a fresh raspberry.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes | Servings: 12 cupcakes

03/07/2024

Crab Fettuccine Alfredo 🦀🍝

Indulge in the luxurious flavors of this creamy Crab Fettuccine Alfredo. This delectable dish combines tender lump crabmeat with rich and creamy Alfredo sauce, served over perfectly cooked fettuccine pasta. It's a seafood lover's dream come true!

Ingredients:
- 1 pound fettuccini pasta
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 4 ounces cream cheese
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black or white pepper
- 1 pound lump crabmeat

Directions:
1. Cook the fettuccini pasta according to the package directions until al dente. Drain and set aside.

2. In a large skillet, melt the butter over medium heat. Add the flour and whisk to combine. Cook the flour and butter together for 30-60 seconds, then slowly add the milk. Add the milk a small amount at a time, whisking well between each addition.

3. Cut the cream cheese into small chunks and add them to the sauce, stirring until melted and fully incorporated.

4. Add the freshly grated Parmesan cheese, chopped fresh parsley, garlic powder, onion powder, salt, and pepper to the sauce. Whisk until smooth and well combined.

5. Gently stir in the lump crabmeat and allow the sauce to cook on low heat until the crab is heated through.

6. Toss the cooked fettuccini with the sauce until evenly coated, or serve the pasta topped with the sauce.

Prep Time: 15 min
Cooking Time: 15 min
Total Time: 30 min
Servings: 4

03/07/2024

Chicken Ricotta Meatballs with Spinach Alfredo Sauce 🌟🍴
Ingredients:
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon Italian seasoning
For the Spinach Alfredo Sauce:
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
Additional:
- Cooked pasta, for serving
Directions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, combine ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning. Mix well.
3. Form into 1-inch meatballs and place on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes, until cooked through and lightly golden.
5. While meatballs are baking, make the sauce: In a saucepan over medium heat, melt butter. Add garlic and sauté until fragrant.
6. Stir in heavy cream and Parmesan, bring to a simmer, and let cook until slightly thickened, about 5 minutes.
7. Add chopped spinach to the sauce, season with salt and pepper, and cook until spinach is wilted.
8. Serve meatballs over cooked pasta, topped with the spinach Alfredo sauce.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 650 kcal | Servings: 4 servings

03/07/2024

Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
Dinner tonight was a hit! Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken that's bursting with flavor and cheese! 🍽️🧀🌿
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup roasted red peppers, sliced
- 1 cup fresh spinach
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Directions:
1. Preheat oven to 375°F (190°C).
2. Make a deep cut along the side of each chicken breast to create a pocket. Be careful not to cut all the way through.
3. Stuff each chicken breast with equal amounts of roasted red peppers, spinach, and mozzarella cheese.
4. Secure the opening with toothpicks if necessary.
5. In a small bowl, mix together the olive oil, garlic powder, Italian seasoning, salt, and pepper. Brush this mixture over both sides of the chicken breasts.
6. Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and no longer pink inside.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 4 servings

03/07/2024

Smothered Chicken and Rice
Southern Comfort: Smothered Chicken and Rice
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
1 can (10.75 oz) cream of chicken soup
1 can (10.75 oz) cream of mushroom soup
1 can (14 oz) chicken broth
1 cup long-grain white rice, uncooked
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika
Directions:
Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, and paprika. Add to the skillet and cook until browned on both sides, about 2-3 minutes per side.
Remove the chicken and set aside. In the same skillet, add the onion and bell pepper, and sauté until softened, about 5 minutes.
In a mixing bowl, combine the cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the uncooked rice.
In a baking dish, layer the sautéed onions and bell peppers, then place the browned chicken on top. Pour the soup and rice mixture over the chicken.
Cover with aluminum foil and bake for 60 minutes, or until the rice is tender and the chicken is cooked through.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 510 kcal | Servings: 4 servings

03/07/2024

Raspberry Cream Cheese Bites 🍓✨
Ingredients:
For the Bites:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, plus more for garnish
- 1/4 cup white chocolate chips, melted
- 2 sheets of puff pastry, thawed
For the Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Directions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the Filling: In a bowl, mix together the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the raspberries and melted white chocolate.
3. Assemble the Bites: Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into squares (about 3x3 inches). Place a spoonful of the raspberry cream cheese mixture in the center of each square. Fold the corners of the pastry over the filling and pinch to seal. Place the bites on the prepared baking sheet.
4. Bake: Bake for 15-18 minutes, or until the pastry is golden brown and puffed.
5. Prepare the Glaze: While the bites are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
6. Finish the Bites: Once the bites are baked, let them cool slightly. Drizzle with the vanilla glaze and garnish with fresh raspberries.
7. Serve and Enjoy: Serve the raspberry cream cheese bites warm or at room temperature as a delightful dessert or a sweet snack.
Prep Time: 20 minutes | Cooking Time: 18 minutes | Total Time: 38 minutes
Kcal: 150 kcal per bite | Servings: Makes about 24 bites

03/07/2024

Honey Butter Skillet Corn 🌽
Experience the perfect blend of sweetness and savory flavors with this delightful Honey Butter Skillet Corn recipe. Made with just a handful of ingredients and ready in minutes, it's ideal for busy weeknights or as a comforting side for any occasion. With honey-infused corn kernels and creamy cream cheese, every bite is irresistibly delicious!
Ingredients:
- 2 tablespoons butter (salted preferred)
- 2 tablespoons honey
- 1 bag (16 oz) frozen corn
- 2 ounces cream cheese, cut into chunks
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
1. In a skillet pan, melt the butter and honey over medium-high heat. Once melted, add the frozen corn and cook for 5-8 minutes, stirring occasionally, until the corn is cooked through.
2. Add the chunks of cream cheese, salt, and black pepper to the skillet. Stir everything together and let it cook for another 3-5 minutes, stirring occasionally, until the cream cheese is melted and the mixture is well combined.
3. Serve the Honey Butter Skillet Corn immediately. Any leftovers can be stored in a covered container in the fridge.
Prep Time: 5 min
Cooking Time: 10 min
Total Time: 15 min
Servings: 6

03/07/2024

Decadent German Chocolate Pecan Pound Cake Delight
Ingredients:

For the Cake:

1 cup unsalted butter, softened
2 cups white sugar
4 eggs
1 tsp vanilla extract
2 cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1 cup sour cream
1 cup German chocolate, chopped
1 cup pecans, chopped and toasted
For the German Chocolate Pecan Glaze:

1 cup German chocolate, chopped
½ cup heavy cream
½ cup pecans, chopped and toasted
Directions:

Preheat Oven: Preheat the oven to 325°F (165°C) and grease and flour a 10-inch bundt pan.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and white sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Mix Batter: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, mixing until just combined.
Fold in Chocolate and Pecans: Fold in the chopped German chocolate and toasted pecans.
Prepare for Baking: Pour the batter into the prepared bundt pan and smooth the top.
Bake: Bake the cake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes before removing it from the pan to cool completely on a wire rack.
For the German Chocolate Pecan Glaze:

Heat Cream: In a small saucepan, heat the heavy cream until it just begins to simmer.
Melt Chocolate: Remove the saucepan from heat and add the chopped German chocolate. Let it sit for a few minutes, then stir until smooth and creamy.
Glaze the Cake: Drizzle the glaze over the cooled pound cake and sprinkle with toasted pecans. Enjoy!
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 90 minutes | Kcal: 450 kcal per serving | Servings: 12 servings

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