Creamy fettuccine pasta served with a rich Alfredo sauce.

Fettuccine Alfredo

Classic spaghetti topped with homemade meatballs and marinara sauce.

Spaghetti and Meatball

Creamy macaroni and cheese baked to perfection.

Mac & Cheese

Freshly made tacos with a variety of meats and veggies.

Tacos

Crispy tostadas topped with fresh ingredients.

Tostadas

In a large pot, bring salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Fettuccine

In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer.

Prepare the Alfredo Sauce

Stir in the grated Parmesan cheese, black pepper, and nutmeg. Continue to stir until the cheese has melted and the sauce is smooth.

Finish the Sauce

Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss until the pasta is well coated. Cook for an additional 2 minutes to heat through.

Combine Pasta and Sauce

Serve immediately with extra Parmesan cheese and black pepper on top if desired.

Serve

Unsalted butter

Heavy cream

Garlic, minced

Parmesan cheese, grated

Black pepper

Nutmeg, grated

In a large bowl, combine ground beef, bread crumbs, parmesan cheese, parsley, egg, garlic powder, salt, and black pepper. Mix until well combined.

Prepare the Meatballs

Shape the mixture into meatballs, about 1 inch in diameter. Place them on a baking sheet.

Form the Meatballs

Preheat the oven to 400°F (200°C). Bake the meatballs for 20-25 minutes or until browned and cooked through.

Cook the Meatballs

In a large saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Stir in the crushed tomatoes, basil, sugar, and salt. Let it simmer for about 15 minutes.

Prepare the Marinara Sauce

Meanwhile, cook spaghetti according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

Cook the Spaghetti

Add the cooked meatballs to the marinara sauce and simmer for an additional 5 minutes. Serve the meatballs and sauce over the spaghetti, garnished with additional parmesan cheese if desired.

Combine and Serve

spaghetti

ground beef

bread crumbs

parmesan cheese

parsley

garlic powder

salt

black pepper

olive oil

canned crushed tomatoes

onion

basil

sugar

In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly. Gradually whisk in the milk, continuing to stir until the mixture thickens and is smooth.

Make the Cheese Sauce

Remove the saucepan from heat and stir in the shredded cheddar cheese until melted. Season with salt and black pepper to taste.

Add Cheese

In a large mixing bowl, combine the cooked macaroni and cheese sauce. Mix well until the pasta is fully coated.

Preheat your oven to 350°F (175°C). Transfer the macaroni and cheese mixture into a greased baking dish. Sprinkle the bread crumbs evenly over the top and dust with paprika.

Prepare for Baking

Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly. Let it cool for a few minutes before serving.

Bake

elbow macaroni

butter

all-purpose flour

milk

sharp cheddar cheese, shredded

paprika

In a large skillet over medium heat, cook ground beef and ground chicken until browned. Drain excess fat.

Cook the Meats

Stir in taco seasoning and a splash of water. Simmer for 5 minutes until well combined.

Add Seasoning

In a separate skillet, warm corn tortillas on medium heat for about 30 seconds on each side until pliable.

Warm the Tortillas

On each tortilla, layer desired amounts of cooked meat, shredded lettuce, diced tomato, cheddar cheese, sour cream, sliced avocado, and chopped cilantro.

Assemble the Tacos

Serve tacos with lime wedges on the side for squeezing over the top.

Ground beef

Ground chicken

Taco seasoning

Corn tortillas

Lettuce, shredded

Tomato, diced

Cheddar cheese, shredded

Sour cream

Avocado, sliced

Fresh cilantro, chopped

Lime, cut into wedges

Preheat the oven to 350°F (175°C). Place the corn tostadas on a baking sheet and bake for about 5-7 minutes until they are crispy.

Prepare the Tostadas

Spread a generous layer of refried beans on each crispy tostada. Top with shredded lettuce, diced tomatoes, and shredded cheese.

Layer the Ingredients

Drizzle sour cream on top and add sliced jalapeños and chopped cilantro as desired.

Fettuccine Alfredo

Spaghetti And Meatball

Mac & Cheese

Tacos

Tostadas