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Successful Recipes, Ashburn, VA (2025)

08/22/2025

Cajun Chicken & Creamy Parmesan Linguine

A rich and flavorful dish that combines the heat from Cajun seasoning with the creamy goodness of Parmesan sauce, creating a perfect balance of spicy and creamy with juicy chicken and tender pasta.

Ingredients:

- 2 boneless, skinless chicken breasts, cut into strips
- 12 oz linguine pasta
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

Directions:

Season the Chicken:

In a small bowl, mix together the Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Coat the chicken strips well with the spice mix.

Cook the Chicken:

Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-7 minutes, turning occasionally, until golden brown and cooked through. Set the chicken aside.

Cook the Pasta:

In a separate pot, cook the linguine according to package directions. Drain and reserve a bit of pasta water if needed.

Prepare the Sauce:

In the same skillet, sauté the minced garlic in a little olive oil over medium heat until fragrant, about 1 minute. Add chicken broth, scraping the bits off the pan, then pour in the heavy cream. Bring to a simmer and let cook for 2-3 minutes, letting it thicken.

Combine Pasta and Sauce:

Add the cooked linguine to the skillet, tossing until it’s well coated in the creamy sauce. Stir in Parmesan cheese until it melts into the sauce.

Finish the Dish:

Add the cooked chicken back into the skillet and mix everything together. Adjust seasoning with salt and pepper to taste.

Serve:

Garnish with chopped parsley and serve immediately.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Servings: 4 servings | Kcal: 380 kcal

08/22/2025

Corn and Avocado Salsa

A refreshing dish that combines sweet corn with creamy avocado, perfect as a side or topping

Ingredients:

- 2 cups corn kernels (fresh, frozen, or grilled)
- 2 ripe avocados, diced
- 1/2 red onion, finely chopped
- 1 small tomato, diced (optional)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice (about 1 lime)
- 1 tablespoon olive oil (optional)
- 1 teaspoon honey (optional, for sweetness)
- Salt and pepper to taste
- 1 small jalapeño, finely chopped (optional, for heat)

Instructions:

1. Prepare the Corn: Grill fresh corn, boil, or sauté frozen corn in olive oil for extra flavor.
2. Combine Ingredients: Mix corn, avocado, red onion, tomato, gently tossing in a bowl.
3. Add Flavor: Drizzle with lime juice, olive oil, honey, stirring to combine.
4. Season and Garnish: Mix in cilantro, salt, pepper, and jalapeño for spice.
5. Serve: Enjoy with tortilla chips, tacos, or grilled meats.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Kcal: 150 kcal | Servings: 4 servings

08/22/2025

Brown Sugar Pineapple Wings

Brown Sugar Pineapple Wings are a sweet and savory treat that’s perfect for parties, game days, or just as a fun dinner. The brown sugar adds a caramelized sweetness, while the pineapple brings a tropical, juicy twist. Here’s an easy recipe to make them at home!

Ingredients:

- 2 lbs chicken wings (flats and drumettes)
- 1/4 cup brown sugar (packed)
- 1/4 cup pineapple juice (from a can or fresh)
- 1/4 cup soy sauce
- 2 tablespoons apple cider vinegar (or white vinegar)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger (optional, for a touch of spice)
- 1/2 teaspoon crushed red pepper flakes (optional, for some heat)
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
- Pineapple chunks (optional, for garnish)

Instructions:

Prepare the Wings:

Preheat your oven to 400°F (200°C).
Pat the chicken wings dry with paper towels to remove excess moisture (this helps them crisp up).
Season the wings with a pinch of salt, pepper, and garlic powder.

Cook the Wings:

Arrange the wings in a single layer on a baking sheet lined with parchment paper or a wire rack (for extra crispiness).
Bake in the preheated oven for 25-30 minutes, flipping halfway through until the wings are crispy and golden.

Make the Brown Sugar Pineapple Sauce:

While the wings are baking, combine the brown sugar, pineapple juice, soy sauce, apple cider vinegar, olive oil, garlic powder, ginger, and red pepper flakes in a small saucepan.
Bring the mixture to a simmer over medium heat, stirring frequently. Let it cook for about 5-7 minutes until it thickens into a syrupy consistency.

Toss the Wings in Sauce:

Once the wings are done baking, transfer them to a large mixing bowl. Pour the brown sugar pineapple sauce over the wings and toss them until they’re fully coated.

Serve:

Garnish with fresh cilantro and optional pineapple chunks for extra flavor and a tropical touch.

Enjoy:

Serve immediately with your favorite dipping sauces or sides, like rice or a simple salad.

Tips:

Grill Option: If you prefer grilling, you can cook the wings on the grill instead of baking and then brush them with the sauce during the last few minutes of cooking.

Sauce Variations: You can add a tablespoon of honey for extra sweetness or a dash of lime juice for some zesty tang.

Prep Time: 15 minutes | Cooking Time: 25-30 minutes | Total Time: 40-45 minutes | Kcal: 280 kcal | Servings: 4 servings

dayfood

08/22/2025

Taco Bell Mexican Pizza Casserole

A Taco Bell Mexican Pizza Casserole is the perfect combination of cheesy, saucy, and delicious — just like the classic Taco Bell Mexican Pizza, but in casserole form! Here’s a simple recipe to bring that iconic taste into your home:

Ingredients:

- 1 lb ground beef (or ground turkey for a leaner option)
- 1 packet taco seasoning mix (or homemade taco seasoning)
- 1 can (10 oz) enchilada sauce or salsa
- 8-10 flour tortillas (soft taco size)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup refried beans
- 1/2 cup sour cream (optional, for topping)
- 1/4 cup green onions, chopped (optional, for garnish)
- 1/4 cup black olives, sliced (optional, for garnish)
- 1-2 tomatoes, diced (optional, for garnish)
- Jalapeño slices (optional, for garnish)

Instructions:

Cook the Ground Beef:

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

Stir in the taco seasoning mix and the water (as instructed on the seasoning packet), and simmer for 5-10 minutes. If you like a spicier kick, you can add a little hot sauce or diced green chilies.

Prepare the Tortillas:

Cut the tortillas into halves or quarters to fit in your casserole dish, or you can use whole tortillas and layer them as needed.

Assemble the Casserole:

Preheat your oven to 350°F (175°C).

In a 9x13-inch casserole dish, spread a thin layer of enchilada sauce (or salsa) at the bottom.

Place a layer of tortillas over the sauce, followed by a layer of ground beef, refried beans (spread evenly), and a sprinkle of both cheddar and mozzarella cheese.

Repeat the layers, using tortillas, beef, beans, and cheese, until you run out of ingredients (finish with a cheese layer on top).

Bake:

Cover the casserole with foil and bake in the preheated oven for about 20 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Garnish and Serve:

Once baked, remove from the oven and let it cool for a few minutes. Top with sour cream, diced tomatoes, green onions, olives, and jalapeño slices (if desired).

Enjoy:

Slice and serve! This dish pairs perfectly with a side of Mexican rice or a simple salad.

Optional Add-ins or Substitutes:

Add more layers: You can layer in corn, black beans, or even shredded chicken if you want more variety.

For a vegetarian version: Skip the ground beef and use beans (black beans or pinto beans) or tofu as the protein base.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes | Servings: 6 servings

08/22/2025

Mango Tapioca Pudding (Mango Sago) is a delicious and refreshing dessert that combines the sweetness of mango with the creamy texture of tapioca pearls. It’s a popular treat in many Asian countries and perfect for a summer dessert or any time you're craving something sweet and fruity.

Ingredients:

- 1/2 cup small tapioca pearls (sago pearls)
- 2 cups coconut milk (or full-fat milk for a creamier option)
- 1 cup fresh mango, diced (about 1 ripe mango)
- 2 tablespoons sugar (or to taste)
- 1/2 teaspoon vanilla extract (optional)
- 1/4 cup water (for boiling the tapioca)
- Extra diced mango or mint for garnish (optional)

Instructions:

Cook the Tapioca Pearls:

In a small saucepan, bring the 1/4 cup of water to a boil. Add the tapioca pearls and cook according to the package instructions (usually about 10-15 minutes). Stir occasionally to avoid sticking. Once the tapioca pearls become translucent and tender, drain and rinse them under cold water to remove excess starch.

Prepare the Mango:

While the tapioca is cooking, peel and dice the mango into small cubes. Set aside about 1/2 cup of the diced mango for garnish.

Make the Coconut Mango Pudding:

In a medium saucepan, heat the coconut milk and sugar over medium heat, stirring until the sugar is fully dissolved. You can add a pinch of salt to balance out the sweetness if desired.

Once the coconut milk mixture is warm, add the cooked tapioca pearls to the pan and stir to combine. Cook for another 5-7 minutes, allowing the tapioca to absorb the coconut milk.

Add the Mango:

Once the pudding reaches a creamy consistency, add the diced mango (reserving a bit for garnish). Stir well to combine and cook for another 1-2 minutes.

Chill and Serve:

Remove from heat and let the pudding cool to room temperature. Transfer to serving bowls and refrigerate for 1-2 hours, or until chilled.

Garnish and Enjoy:

Before serving, garnish the pudding with the reserved diced mango and mint leaves, if desired.

Optional Add-ins:

Toppings: Add a drizzle of honey or a sprinkle of toasted coconut flakes for extra texture.

Flavor Variation: Use condensed milk for a sweeter, richer flavor if you like it extra creamy.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 180 kcal | Servings: 4 servings

08/22/2025

Corn, Tomato, and Avocado Salad

A fresh, vibrant, and flavorful salad that is perfect as a side dish or a light snack. The sweet corn, creamy avocado, and juicy tomatoes come together to create a delicious and healthy dish that is sure to be a hit at any gathering.

Ingredients:

- 2 cups corn kernels (fresh, frozen, or from 2-3 cobs of corn)
- 1 pint cherry tomatoes, halved
- 1 large ripe avocado, diced
- 1/4 cup red onion, finely chopped (optional)
- 1/4 cup fresh cilantro, chopped (optional)
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice (or lemon juice)
- Salt and pepper to taste
- A pinch of chili powder or Tajín (optional, for a little kick)

Instructions:

1. Cook the Corn:
If using fresh corn, boil or grill the corn until tender (about 5-7 minutes). Let it cool, then cut the kernels off the cob. If using frozen corn, simply thaw and drain.

2. Prepare the Veggies:
In a large bowl, combine the corn, cherry tomatoes, avocado, and red onion (if using).

3. Add Flavor:
Drizzle olive oil and lime juice over the salad, then toss gently to combine everything.

4. Season:
Season with salt and pepper. For extra flavor, sprinkle chili powder or Tajín.

5. Garnish:
Add fresh cilantro for a burst of freshness and color (optional).

6. Serve:
Enjoy immediately or refrigerate for 10-15 minutes to let the flavors meld together.

Optional Add-ins:
- Cheese: Crumbled feta or cotija cheese for a creamy touch.
- Beans: Black beans or chickpeas for added protein.
- Greens: Mixed greens or spinach for extra texture.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Servings: 4

08/22/2025

Watermelon Popsicles

Watermelon Popsicles are a super refreshing, healthy treat that's perfect for hot days! They're easy to make and just require a few simple ingredients. Here's a simple recipe to whip up some delicious watermelon popsicles:

Ingredients:

- 4 cups watermelon, diced and seeds removed (fresh or frozen)
- 1 tablespoon honey or agave (optional, depending on how sweet your watermelon is)
- 1-2 tablespoons lime juice (optional, for a zesty twist)
- Fresh mint leaves (optional, for garnish)

Instructions:

Blend the Watermelon:

Place the diced watermelon into a blender or food processor and blend until smooth. If you'd like a sweeter popsicle, add a tablespoon of honey or agave and blend again.

Add Lime Juice (Optional):

For a little extra flavor, add 1-2 tablespoons of lime juice and blend until incorporated. This gives the popsicles a refreshing zing.

Pour into Molds:

Pour the watermelon mixture into popsicle molds. You can find inexpensive molds at most stores, or use ice cube trays with wooden sticks.

Add Garnishes (Optional):

For a fun touch, you can place a small mint leaf in each mold before pouring in the mixture.

Freeze:

Insert the sticks into the molds and freeze for at least 4 hours or until solid.

Serve:

To release the popsicles, run warm water over the outside of the molds for a few seconds and gently pull them out.

Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 10 minutes | Servings: 6 servings

08/22/2025

Crispy Cheeseburger Egg Rolls

The ultimate fusion snack—packed with cheeseburger flavors and crispy on the outside!

Ingredients:

- 1 lb ground beef
- 1/2 small onion, finely chopped
- 1/4 cup ketchup
- 2 tablespoons mustard
- 1/4 cup pickles, finely chopped (optional, but adds great flavor)
- 1 cup shredded cheddar cheese (or American cheese)
- 10-12 egg roll wrappers
- 1 egg (beaten, for sealing the wrappers)
- Vegetable oil (for frying)
- Salt and pepper to taste

Instructions:
1. Cook the Ground Beef:

Heat a skillet over medium heat and cook the ground beef until browned, breaking it apart with a spoon. Drain excess fat, if necessary.

Add the chopped onion and cook for another 2-3 minutes, until softened.

2. Season the Filling:

Stir in the ketchup, mustard, chopped pickles (if using), and a pinch of salt and pepper. Mix until everything is well combined. Remove from heat and let it cool slightly.

3. Assemble the Egg Rolls:

Place an egg roll wrapper on a clean, flat surface with one corner pointing toward you (so it looks like a diamond).

Spoon a small amount of the beef mixture onto the center of the wrapper, then sprinkle with shredded cheddar cheese.

Fold the bottom corner over the filling, fold in the sides, and roll tightly toward the top corner. Use a little beaten egg to seal the edge of the wrapper.

4. Fry the Egg Rolls:

Heat about 2 inches of vegetable oil in a deep skillet or pan over medium-high heat. Once the oil is hot (about 350°F/175°C), carefully add the egg rolls in batches. Fry them for 3-4 minutes per side until golden brown and crispy.

Remove from the oil and place them on a paper towel-lined plate to drain excess oil.

5. Serve:

Serve your crispy cheeseburger egg rolls with your favorite dipping sauce—ketchup, mustard, or even a creamy ranch dressing works great!

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Servings: 10-12 egg rolls

08/22/2025

Chopped Chicken Salad with Feta and Lemon Vinaigrette

A Chopped Chicken Salad with Feta and Lemon Vinaigrette is a light, refreshing, and satisfying meal! The tangy feta and lemon vinaigrette elevate the flavors, while the chicken adds protein to keep you full. Here’s a simple and delicious recipe for you:

Ingredients:
For the Salad:

- 2 cooked chicken breasts (grilled, baked, or rotisserie chicken works)
- 4 cups mixed greens (like spinach, arugula, or romaine)
- 1 cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 bell pepper, chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup Kalamata olives (optional, but adds a great briny flavor)
- Salt and pepper to taste

For the Lemon Vinaigrette:

- 3 tablespoons olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional for a touch of sweetness)
- 1/2 teaspoon dried oregano (or fresh if available)
- Salt and pepper to taste

Instructions:
1. Cook and Chop the Chicken:

If you're cooking your chicken, season it with salt, pepper, and any spices you like (garlic powder, paprika, etc.). Grill, bake, or pan-cook until the chicken reaches an internal temperature of 165°F (75°C), then let it rest for a few minutes before chopping it into bite-sized pieces.

2. Prepare the Salad Veggies:

In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, and bell pepper. If you're using olives, add those in as well.

3. Make the Lemon Vinaigrette:

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), dried oregano, salt, and pepper. Taste and adjust the seasoning as needed—more honey for sweetness or more lemon for tang.

4. Assemble the Salad:

Add the chopped chicken to the salad and drizzle the lemon vinaigrette over the top. Toss everything together until the salad is evenly coated.

5. Add Feta:

Sprinkle the crumbled feta cheese on top and give the salad a gentle toss.

6. Serve:

Serve immediately as a light lunch or dinner. This salad also makes great meal prep!

Optional Add-ins:

Avocado: For some extra creaminess and healthy fats.

Nuts: Toasted almonds or walnuts for a bit of crunch.

Roasted Veggies: Roasted sweet potatoes, zucchini, or carrots add a warm, hearty touch.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 280 kcal | Servings: 2 servings

08/22/2025

Peach & Basil Chicken Orzo Salad with Hot Honey Vinaigrette

A Peach & Basil Chicken Orzo Salad with Hot Honey Vinaigrette is the perfect balance of sweet, savory, and spicy! The juicy peaches pair wonderfully with the fresh basil, tender chicken, and orzo pasta, while the hot honey vinaigrette adds a zesty kick.

Ingredients:
For the Salad:
- 1 lb chicken breast (or thighs)
- 1 cup orzo pasta
- 2 ripe peaches, sliced
- 1/2 cup fresh basil, chopped
- 1/2 red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- Salt and pepper to taste
- 1 tablespoon olive oil (for cooking the chicken)

For the Hot Honey Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar (or white wine vinegar)
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon red pepper flakes (adjust to your spice preference)
- Salt and pepper to taste

Instructions:
1. Cook the Chicken:
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the chicken with salt and pepper. Cook the chicken for 6-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/75°C). Let it rest for a few minutes, then slice it thinly.

2. Cook the Orzo:
While the chicken is cooking, bring a large pot of salted water to a boil. Cook the orzo according to the package instructions (usually about 8-10 minutes), then drain and rinse with cold water to stop the cooking process. Set aside.

3. Make the Hot Honey Vinaigrette:
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, red pepper flakes, salt, and pepper. Taste and adjust the seasoning if necessary—more honey for sweetness, more red pepper flakes for heat!

4. Assemble the Salad:
In a large bowl, combine the cooked orzo, sliced peaches, chopped basil, and red onion. Drizzle the hot honey vinaigrette over the salad and toss gently to coat all the ingredients.

5. Add Chicken and Feta:
Top the salad with the sliced chicken and crumbled feta (if using). Toss lightly to combine.

6. Serve:
Serve immediately or chill for about 10-15 minutes to let the flavors meld together.

Optional Add-ins:
Nuts: Add some toasted almonds or walnuts for extra crunch.
Avocado: For a creamy, rich addition.
Cucumber: For extra freshness.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Kcal: 350 kcal | Servings: 4 servings

08/21/2025

Simple Fresh Zucchini Pasta Sauce

A Light and Flavorful Pasta Sauce Made with Fresh Zucchini, Garlic, and Olive Oil—Perfect for a Quick and Healthy Meal

Ingredients:

4 medium zucchinis, diced
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
1/4 cup fresh basil, chopped
1/2 cup grated Parmesan cheese (optional)
1 lb pasta of your choice (spaghetti, penne, or any preferred shape)

Directions:

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside, reserving a bit of pasta water for later.

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced zucchini and cook for 5-7 minutes, stirring occasionally, until the zucchini is tender and lightly browned.

Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, until fragrant.

Sprinkle in the dried oregano, red pepper flakes (if using), salt, and pepper. Stir to combine.

Add a splash of reserved pasta water to the skillet, stirring to create a light sauce with the zucchini and garlic mixture.

Toss the cooked pasta into the skillet, coating it well with the zucchini sauce. Add more pasta water if needed to reach your desired consistency.

Stir in the fresh basil and sprinkle with grated Parmesan cheese, if desired. Serve immediately.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 250 kcal | Servings: 4 servings

08/21/2025

Stuffed Peppers

Flavorful Bell Peppers Filled with a Savory Mixture of Ground Meat, Rice, and Spices, Topped with Melty Cheese

Ingredients:

- 4 large bell peppers (any color)
- 1 lb ground beef or turkey
- 1 cup cooked rice (white or brown)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (or mozzarella)
- 1/4 cup fresh parsley, chopped (optional, for garnish)

Directions:

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.

In a large skillet, cook the ground meat over medium heat until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.

Add the chopped onion and garlic to the skillet with the cooked meat. Sauté for 3-4 minutes until the onion is softened and fragrant.

Stir in the cooked rice, tomato sauce, oregano, basil, cumin, salt, and pepper. Cook for an additional 2-3 minutes to combine the flavors.

Stuff each bell pepper with the meat and rice mixture, packing it tightly.

Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and top each stuffed pepper with a generous amount of shredded cheese.

Return to the oven and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Remove from the oven and garnish with fresh parsley, if desired. Serve hot.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes

Kcal: 350 kcal | Servings: 4 servings

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