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Felicia | Easy Recipes

@plentifelplate

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Easy recipes for busy home cooks 🍽️
Pantry staples, big flavor, & less kitchen stress
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📍Lewes, DE | Cookbook below 👇🏼

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Hi new friends!! I figured it was a good time for another quick intro😊

If you’re always wondering what to make to eat… I got you. Easy meals, simple ingredients, and real life cooking that actually fits into your day. 🙌🏼

Thanks so much for being here 🤍

#intropost #easyrecipesathome #semihomemade #easymealideas by @plentifelplate

current hyper-fixation lunch 😋 100% inspired by @tkohl0527 - check her page out, she makes these easy and delicious egg salads all the time!

I used @friendshipdairies whipped cottage cheese, 2 eggs, @bolthousefarms Ranch, and buffalo sauce 😋 mix it all together and serve it however you’d like! by @plentifelplate

Cabbage lasagna had a viral moment a few months back and we still make it every once in a while - it’s so good! It takes some time to assemble but it’s not hard to make and is DEFINITELY worth it! The recipe for how I made mine is in the comments! by @plentifelplate

As always, had an awesome lunch today at @irisheyespub ..and that apple cider margarita was SO good! I definitely need to go back for another before it’s off the specials menu 😋 #lewesdelaware #lewesde #delawarebeaches by @plentifelplate

Not to ruffle any feathers (chicken pun intended 😂), but I don’t wash my chicken, and it actually keeps my kitchen cleaner and a little safer too. Water doesn’t remove bacteria from raw chicken, it just spreads it around your kitchen…proper cooking temperature is what makes it safe. 🙌🏼

What I do instead: I take it out of the package and pat it completely dry with paper towels, which gives you better browning and way less mess. Then I toss the towels and season, marinate, or whatever I’m making that night.

Quick habits that keep it safe, easy, and delicious:
• Pat dry with paper towels, and use gloves if you have them
• Wash your hands, cutting board, and anything the chicken or its juices touched
• Marinate in the fridge, not on the counter (but I do let my chicken sit out for 15 to 30 minutes before cooking to take the chill off so it cooks more evenly!)
• Cook to 165°F: an instant-read thermometer is one of my must-have kitchen tools, and it doesn’t need to be anything fancy. Not only does it make sure your chicken is cooked to a safe temperature, it also keeps you from overcooking it, which means juicier, more flavorful, and more delicious chicken every single time.

Are you team wash or team pat dry? by @plentifelplate

These easy 4 ingredient Oreo cupcakes are soft and chocolatey with the best texture and are such a fun Halloween treat!

The Oreo bakes into the bottom and stays crunchy, so you get that perfect cookies and cream bite. They work with any Oreo, so use your favorite flavor. No oil, no eggs, and no measuring required.

Ingredients:
1 box chocolate cake mix, we went with Pillsbury
1 can 15 oz 100 percent pure pumpkin, not pumpkin pie mix
12 Oreos plus more for topping, we used the Halloween ones to make them festive!
White icing of choice, we used Betty Crocker white icing

Instructions:
1. Preheat oven to the temperature listed on the cake mix box.
2. Pour cake mix into a bowl and add the entire can of pumpkin. Mix until fully incorporated. It will seem dry at first, just keep mixing.
3. Add liners to a cupcake pan and drop one Oreo into the bottom of each liner.
4. Evenly distribute batter between all 12 liners. The batter is sticky. I put the batter on one spoon and use the other spoon to help push it into the liner, then gently smooth the tops with the back of a spoon. It does not need to be perfect.
5. Bake 15 to 18 minutes, until a toothpick inserted comes out clean. Remove from the pan and let cool completely.
6. While they cool, add extra Oreos to a sealed baggie and crush them.
7. Ice the cooled cupcakes and top with crushed Oreos.
Tip: Make sure to get all the pumpkin out of the can for the softest texture. by @plentifelplate

Leftover cheesesteak meat from my post earlier this week turned into the cheesiest, most delicious quesadilla 🧀🙌🏻

ps - how ‘bout that cheese pull??? 😅 by @plentifelplate

Cheesesteak night on the Blackstone, and this marinade is what makes it so good! It’s made with simple pantry staples you probably already have, and it gives the meat such a delicious, savory flavor. 🔥

This marinade works no matter how you cook your meat, so no Blackstone needed! I’ve made it in a skillet on the stove, and I’ve even used it for sheet pan cheesesteaks, and it’s delicious every single time.

My husband, daughter, and father-in-law had theirs piled high on a toasted roll, and I built myself a cheesesteak bowl with lettuce, oven fries, sliced cherry peppers, and a drizzle of ketchup and red wine vinegar on top. Trust me, you need to try the bowl!

Cheesesteak Marinade
Ingredients 14 oz shaved steak (I find this pre-shaved in the meat section!) 1 1/2 Tbsp A1 sauce 1 1/2 Tbsp Worcestershire sauce 1 1/2 Tbsp ketchup 2 Tsp red wine vinegar 1 1/2 Tsp onion salt 1/2 Tbsp garlic powder

Directions
1. Add the shaved steak to a bowl with the A1 sauce, Worcestershire sauce, ketchup, red wine vinegar, onion salt, and garlic powder, then toss until every piece is coated.
2. Let the meat marinate for up to 20 minutes, but not much longer for shaved steak!
3. Cook the meat your favorite way, adding any toppings you love along the way, like onions or mushrooms.
4. Top with your cheese and let it melt. You can cover it with a lid or a dome bowl to speed things up, or just let it melt on its own.
5. Quickly mix the melted cheese throughout the meat, then pile it on a roll, into a bowl, or however you’re serving it, and enjoy! by @plentifelplate

These pumpkin spice cupcakes (or muffins!) come together with just three or four ingredients and no added eggs or oil, so they’re perfect for busy weeknights, last minute bake sales, or any time you want your house to smell like autumn.

The butterscotch morsels get all melty and pair so perfectly with the pumpkin and spice.

If you’d rather skip the icing, you’ve got yourself three ingredient pumpkin spice and butterscotch muffins, and trust me, they go so well with your morning cup of coffee or tea! ☕

4 Ingredient Pumpkin Spice Cupcakes
Ingredients:
(Recipe will make 12 cupcakes or muffins)
• 1 15oz can of pumpkin (NOT pumpkin pie mix)
• 1 box of spice cake mix
• ~3/4 cup butterscotch morsels (measure with your heart, right next to the chocolate chips in the grocery store!)
• Cream cheese icing or icing of choice (not needed for muffins)
(Optional) ground cinnamon

Directions:
1. Preheat oven per the cupcake directions on the box cake mix.
2. In mixing bowl, mix pumpkin & cake mix until fully incorporated into smooth mixture. At first it may seem like enough pumpkin, but just keep mixing, I promise it is!
3. Pour butterscotch morsels into cake & pumpkin mixture and mix throughout.
4. Line cupcake/muffin pan with 12 cupcake liners and evenly distribute batter. The batter can be sticky so I use two regular spoons - one to scoop up the batter and another to push it into the cupcake liners. Smooth tops out as much as possible with the back of your spoon (doesn’t need to be perfect). If you’re going the muffin route, no need to smooth!
5. Bake according to box cake mix directions for cupcakes, but, check them toward the end! I love using a wooden skewer to check them - if it comes out clean, you’re good!
6. Let cool completely and then top with icing. Finish with optional dusting of cinnamon if you’d like! These are also delicious without icing if you prefer muffins! by @plentifelplate

Looking for something spooky to add to your Halloween spread? This is it…finger food, taken literally. This one has been floating around the internet for years now, but if you know the original creator who came up with it, please tag them so I can give them credit! 🙌🏼

Here’s how to make it:

Lay a piece of parchment paper on a rectangular tray and trace your hand. Lay a second sheet of parchment on top …you should still be able to see your traced hand through it.

Lay string cheese on top of each traced finger, trimming it as needed to match the length of that finger, leaving your shortest finger the shortest and your longest finger the longest. Repeat for every finger. That’s what makes it actually look like a hand.

Take a soft cheese (@boursincheese is perfect for this) and put it in the middle where the palm is, flattening it out and shaping it to meet the sides of your traced hand.

Then take goat cheese and do the same thing to shape out the arm. Sliced mozzarella works here too if that’s what you have.

Once your hand and arm are shaped, lay prosciutto on top of the cheese, tucking it down along the sides and picking up each finger to tuck it down and underneath, so the prosciutto follows the trace of the hand. You don’t want excess hanging off the sides. Make sure the sides, the top, everything is covered tightly so it reflects the traced hand.

Serve it with crackers, or build it into a little cheese tray, whatever you’d like! by @plentifelplate

Sicilian Inspired Tuna Pasta 😋

When you need a fast dinner and don’t feel like running to the store, this one has your back 🙌🏻 It’s bright, briny, and cozy, and it’s made with mostly pantry staples. Not a tuna person? Swap in shrimp and make it your own 🤍

Ingredients • Salt • Pasta (any shape, but I love a long noodle) • Onion, diced • Garlic, minced • Olive oil • Black pepper • Canned tuna, drained • Cherry or grape tomatoes (or chopped tomatoes) • 1 lemon, divided (half for the sauce, half to finish) • Small splash of caper brine • Capers, divided (a spoonful for the sauce, extra to finish) • Castelvetrano olives, halved, plus a little olive juice (optional) • Red pepper flakes (optional) • About ½ coffee cup of pasta water, plus extra • Grated cheese • 1½ to 2 Tbsp whipped cream cheese • Fresh parsley or basil (optional)

Directions
1. Cook the pasta to al dente in heavily salted boiling water. Meanwhile, dice the onion and mince the garlic.
2. Heat olive oil in a large skillet over medium heat and cook the onion and garlic with a sprinkle of salt and pepper until soft and fragrant.
3. Add the tuna, breaking it up as you stir, then add the tomatoes and season lightly again.
4. Stir in the juice of half the lemon, the caper brine, and a spoonful of capers, plus the olives, olive juice, and red pepper flakes if using.
5. With about a minute left on the pasta, add the pasta water to the sauce and set some extra aside.
6. Drain the pasta into the skillet and toss to coat, then stir in the cheese and whipped cream cheese until creamy, loosening with more pasta water if needed.
7. Finish with the remaining lemon juice, extra capers, and fresh herbs. by @plentifelplate