Special occasions

Christmas Breakfast Recipe – Eggs Benedict Casserole

Eggs benedict casserole pin

This is the perfect holiday meal! Serve your loved ones a mouth-watering breakfast, filled with rich eggs, Canadian bacon and flavorful sauce.

You can even prepare it the night before and just bake it in the morning. It takes 20 minutes of prep time and 45 minutes of cooking time.


  • 2 (6 oz) pkgs. Canadian bacon, chopped
  • 1 (13 oz) pkg English muffins (6 total), each split and cut into 1-inch cubes
  • 8 large eggs
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • Salt and freshly ground black pepper
  • 2 cups milk (anything but skim)
  • Minced fresh chives or parsley

Eggs benedict casserole 1

Hollandaise sauce:

  • 4 large egg yolks
  • 1/2 cup heavy cream
  • 2 Tbsp fresh lemon juice
  • 1 tsp dijon mustard
  • 1/2 cup unsalted butter, melted
  • 1/4 tsp salt
  • 1/8 tsp sugar
  • 1/8 tsp cayenne pepper (optional)


  1. For the casserole: Spray a 13 by 9-inch baking dish with non-stick cooking spray. Sprinkle half of the Canadian bacon into an even layer in baking dish, top with English muffins, then sprinkle top evenly with remaining half of Canadian bacon.
  2. In a large mixing bowl (preferably one with a pouring spout) whisk together eggs, onion powder garlic powder and paprika vigorously until blended. Mix in a few pinches of salt and pepper and the milk until well blended.
  3. Slowly and evenly pour egg mixture over casserole working to coat English muffins evenly. Cover with plastic wrap and chill in refrigerator overnight.
  4. The following morning preheat oven to 375 and remove casserole from refrigerator and let rest while oven is preheating, or for at least 15 minutes.
  5. Remove plastic wrap then cover casserole dish with foil and bake 30 minutes then uncover and continue to bake until a knife inserted into center of casserole comes out clean, about 15 – 20 minutes longer.
  6. For the hollandaise sauce: Bring a few inches of water to a light boil in a medium saucepan, reduce to low heat, or a light simmer.
  7. In glass bowl that’s large enough to fit over that same medium saucepan (or double boiler) whisk together egg yolks, cream, lemon juice and mustard.
  8. Set bowl over simmering water in saucepan (bowl shouldn’t touch water) and whisk mixture constantly until it reaches 160 degrees, or coats the back of a spoon.
  9. Reduce to very low heat and while whisking very slowly pour in melted butter.
  10. Remove from bowl from saucepan. Add in salt, sugar and cayenne pepper and mix well. Serve casserole warm topped with warm hollandaise sauce and minced herbs.

If you like this recipe, you will definitely love our Delicious Roasted Shrimp & Veggies.

Delicious Roasted Shrimp & Veggies

Nutrition Info

Eggs benedict casserole nutri info

Christmas Dessert – Delicious Chocolate Croissants

Delicious chocolate croissants pin

Time for that Christmas spirit!

And what better way to go along your Christmas than with a plate full of delicious chocolate croissants.

We can not even stress how delicious these baked croissants taste. You have to try them and see for yourself.

Follow the instructions below and it shouldn’t take you more than 40 minutes of total time to cook them.


  • 1 (10 to 13-oz) package mini croissants, chopped
  • 2 (8-oz) packages cream cheese, softened
  • 1-1/3 cup sugar
  • 4 eggs
  • 2 tsp vanilla
  • 2 cups milk
  • two cups of semi-sweet chocolate chips

Delicious chocolate croissants 1


  1. Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with cooking spray.
  2. Place croissant pieces in prepared pan. Sprinkle with chocolate chips.
  3. Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Add milk and mix until combined. Pour evenly over croissant pieces.
  4. Let stand 20 minutes or cover and refrigerate overnight.
  5. Bake uncovered for 35 to 40 minutes or until set in center. Serve warm.

Mmm, scrumptious yes? And if you like this recipe, make sure to try our Easy Winter Recipes: Baked Apples as well.

Nutrition Info

Delicious chocolate croissants nutri info

Baked Chicken With Parmesan Cream Sauce

Baked chicken with parmesan cream sauce pin

One pan recipe of the day – baked chicken with garlic Parmesan cream sauce.

This dish turns out so tender and juicy on the inside, you’d never want to stop eating.

Doesn’t take a lot of time to cook it, only 45 minutes in total, and since its baked, it also turns out crispy on the outside – the perfect mix!

Follow the instructions below for another extra tasty one pan meal.


  • 2 lbs bone-in chicken thighs and drumsticks 6-8 pieces
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • Garlic Parmesan Cream Sauce
  • 2 tablespoons unsalted butter
  • 5 cloves garlic minced
  • 1 teaspoon italian seasoning
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth or water
  • 1/4 cup freshly grated Parmesan
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper to taste

Baked chicken with parmesan cream sauce 1


  1. Preheat oven to 375 degrees F.
  2. Season chicken with Italian seasoning, salt & pepper. Melt 2 tablespoons butter in a large skillet over medium – high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; remove chicken from skillet and set aside. Prep cream sauce in the same skillet.
  3. To make the garlic parmesan cream sauce: Melt 2 tablespoons butter in the same skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Add italian seasoning and flour. Whisk lightly browned, about 1 minute. Whisk in chicken broth until fully incorporated with flour. Gradually whisk in heavy cream and Parmesan until slightly thickened, about 1-2 minutes. Season with salt and pepper.
  4. Return chicken into the skillet, on-top of the parmesan cream sauce. Bake in pre-heated oven for 30-35 minutes or until chicken is cooked through and skin is crispy. Garnish with fresh herbs or parmesan cheese. Serve with rice, veggies, or a salad. Enjoy!

If you like this recipe, you can try our Soy Ginger Salmon too.

Nutrition Info

Baked chicken with parmesan cream sauce nutri info

Delicious Skillet Chicken Pot Pie

Delicious skillet chicken pot pie pin

Another delicious version of a chicken recipe, a skillet chicken pot pie.

While it is not easy to make and takes about 50 minutes of prep time and a total cooking time of 1 hour and 30 minutes, this dish is worth the attention and energy put into making this mesmerizing meal.

The pie crust is something unique and makes the preparation of this dish much easier.


For the Chicken Pie Filling

  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 cup chicken broth
  • 1 1/2 cup milk
  • 1 1/2 teaspoons Creole seasoning
  • 2 tablespoons butter
  • 1 large sweet onion, diced
  • 1 (8-oz.) package sliced fresh mushrooms
  • 4 cups shredded cooked chicken
  • 2 cups frozen cubed hash browns
  • 1 cup matchstick carrots
  • 1 cup frozen small sweet peas
  • 1/3 cup chopped fresh parsley

For the Pastry Crust

  • 1 (14.1-oz.) package refrigerated piecrusts
  • 1 egg white

Delicious skillet chicken pot pie 1


  1. Prepare Filling: Preheat oven to 350°. Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning.
  2. Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and sauté 10 minutes or until tender. Stir in chicken, next 4 ingredients, and sauce.
  3. Prepare Crust: Place 1 piecrust in a lightly greased 10-inch cast-iron skillet. Spoon chicken mixture over piecrust, and top with remaining piecrust.

Phase II

  1. Whisk egg white until foamy; brush top of piecrust with egg white. Cut 4 to 5 slits in top of pie for steam to escape.
  2. Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly.
  3. Chicken Pot Pie with Bacon-and-Cheddar Biscuits: Omit piecrusts and egg white. Preheat oven to 425°. Prepare Chicken Pie Filling as directed through Step Spoon filling into a lightly greased 13- x 9-inch baking dish. Cut 1/2 cup cold butter into 1/2-inch cubes. Cut butter cubes into 2 cups self-rising flour with a pastry blender or fork until crumbly and mixture resembles small peas. Add 3/4 cup (3 oz.) shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 Tbsp. chopped fresh chives, and 1 cup whipping cream, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Roll or pat dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter to form 15 biscuits. Bake Chicken Pie Filling at 425° for 15 minutes. Remove from oven, and arrange biscuits on top of hot chicken mixture. Bake 25 to 30 more minutes or until biscuits are golden brown and chicken mixture is bubbly. Remove from oven, and brush biscuits with 2 Tbsp. melted butter.

If you like this recipe, try our King Ranch Chicken!

Nutrition Info

Delicious skillet chicken pot pie nutri info

Crock Pot Pinto Beans

Crock pot pinto beans pin

Healthy crock pot pinto beans are perfect for tortillas/burritos or nachos, and you can always serve them with bacon or cooked beef. Beans are rich source of protein and fiber and have low percent of health. Vegetarians use beans as a replacement for meat.


  •  1 pound dry pinto beans  — 2 cups
  •  2 teaspoons extra-virgin olive oil
  •  1 small yellow onion — chopped into 1/4-inch dice
  •  one jalapeno — cored, seeded, and finely chopped
  •  1 1/2 teaspoons kosher salt — divided
  •  3 cloves garlic — minced (about 1 tablespoon)
  •  2 bay leaves
  •  1 teaspoon ground cumin
  •  one teaspoon dried oregano
  •  1/8 to 1/4  teaspoon cayenne pepper — optional
  •  3 cups water
  •  4 cups low-sodium chicken broth — or vegetable broth divided
  •  For serving: queso fresco or shredded Monterey jack cheese — diced tomatoes, diced red onion, chopped fresh cilantro, avocado (optional)

Crock pot pinto beans 2


  1. Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Transfer the rinsed beans to a 6-quart or larger slow cooker.
  2. Heat the oil in a medium nonstick skillet over medium-high heat. After that add the onion, jalapeno, and 1/2 teaspoon salt. Also Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. As a result transfer to the slow cooker. Add the sautéed vegetables, bay leaves, cumin, oregano, cayenne, and remaining teaspoon salt. Pour the broth and water over the top.
  3. Cover and cook on HIGH for 8 to 10 hours, until the beans are tender. All slow cookers are different and can heat things differently, so if yours tends to run hot, check it earlier on. Depending upon your model, there may be some liquid still in the slow cooker. Discard the bay leaves.

Phase II

  1. FOR REGULAR PINTO BEANS (not refried): Drain the liquid if you like, or leave the liquid in the crock pot and serve the beans with it (I like them a bit soupy over rice), or use a slotted spoon for serving and drain the beans at the end prior to storing. Taste and adjust seasoning as desired.
  2.  REFRIED BEANS ADVICES: Reserve 1 cup of the cooking liquid, drain the beans, and return them to the slow cooker (if you don’t have that much liquid in your slow cooker, you can use regular water instead). With a potato masher or pastry cutter, mash the beans until they reach your desired consistency, adding some of the reserved liquid as needed. (You can also scoop the beans into a blender in batches and puree them that way—be sure to let the beans cool somewhat first so that they do not splatter). Taste and adjust seasoning as desired.
  3. Sprinkle with any desired toppings, serve, and enjoy!


Nutritional info

Crock pot pinto beans nutri info


Tasty Mint Juleps for a great  Derby Day

You already know that no Derby is complete without Juleps, soo we called the all-star squad of bartenders from each region of the United States — Northeast, South, West Coast, & Midwest — to bring their shares on this minty classic. Don’t be upset anyone but the most well-known place for this is, well, Kentucky so we partnered with the state’s own Woodford Reserve to present the bourbon. Drink in (responsibly) the recipes and enjoy the derby.


Hill county julep drink
Mint julep for hot days


  • 1½oz Woodford Reserve
  • half oz apple brandy
  • 1/2oz simple syrup
  • rhubarb bitters
  • 1 mint swizzle
  • mint and powdered sugar as garnish


  • Take a handful of mint leaves and muddle them at the bottom of a tin to bruise them.
  • Add the rest of the ingredients and add pebble or shaved ice.
  • Swizzle to mix the ingredients then top off with ice and garnish.


Orchard julep drink
Mint julep is refreshing…


  • 1/2lb fresh ginger, washed and peeled, cut into chunks
  • one  cup boiling water
  • 1/2lb sugar
  • 2oz Woodford Reserve bourbon
  • 1oz fresh apple juice
  • half oz fresh lemon juice
  • 1/2oz ginger syrup
  • 8-10 mint leaves


  • To make the ginger syrup, put the ginger in a blender and add the boiling water and sugar.
  • Blend thoroughly, and then strain through a fine-mesh sieve. Your syrup won’t be perfectly clear; that’s okay.
  • Bottle, label, and store in the refrigerator for up to one week.
  • To make the cocktail, in a mason jar or julep cup, put the mint leaves and the ginger syrup. Muddle gently.
  • Add the rest of the ingredients. And add crushed ice and swizzle it.
  • Add more crushed ice. Garnish with a lemon wheel and a big mint sprig. Put a straw in the cup too.


Orchard julep drink recipe


  • 6 oz simple syrup
  • 1/2 oz ground celery
  • 15 mint leaves
  • salt
  • 2 oz Woodford Reserve
  • 1/4 oz mint celery salt syrup
  • fourth oz Letherbee Besk
  • 1/4 oz Carpano Bianco


  • To make the celery salt syrup, in a blender combine the simple syrup (1:1 sugar to water) with the ground celery, 15 mint leaves, and a dash of salt.
  • Blend and strain through a fine strainer and cheesecloth.
  • To make the cocktail, combine all ingredients in preferred rocks glass/julep cup.
  • Add crushed ice and garnish with fresh mint sprig and sprinkled celery salt.

To enjoy another fabolous drink check out our Nutritious Easy-To-Make Kale Smoothie-


New orchard julep drink


  • 2oz Woodford Reserve bourbon
  • 1/2oz amber vermouth
  • 1/4oz maple syrup (Grade B or Grade A dark amber)
  • 3 dashes orange bitters
  • 8-10 mint leaves
  • mint sprigs and edible yellow flowers for garnish


  • Take 8-10 mint leaves and gently bruise them at the bottom of a julep tin.
  • Add the remaining ingredients and fill the tin halfway with cobble or shaved ice.
  • Swizzle mix the ingredients. Add more ice and swizzle a little more.
  • Top off with ice and garnish