GARLIC BUTTER STEAK AND POTATOES SKILLET

 

Ingredients

• 2-4 petite steaks *see note
• Salt and pepper to taste
• Garlic powder to taste
• 1 tablespoon olive oil
• 2-4 pounds baby potatoes, diced
• 2-6 tablespoons salted butter, soft enough to mash with a fork (1 tablespoon per steak, plus 2 tablespoons for the potatoes)
• 2 teaspoons minced garlic
• 1 teaspoon dried Italian herb blend
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh parsley

Instructions

1. Preheat oven to 400°F (200°C). In a small bowl, combine butter, garlic, and dried herbs, then set aside.
2. Season steaks generously with salt, pepper, and garlic powder on both sides.
3. Place a skillet over medium-high heat and drizzle with oil. Sear the steaks for 2-3 minutes on each side until nicely browned. Transfer to a plate and set aside.
4. Add diced potatoes to the skillet. Season generously with salt, pepper, and garlic powder, then sauté for 3-5 minutes until browned.
5. Push the potatoes to one side of the pan and return the steaks to the other side.
6. Transfer the skillet to the oven and cook for 15-20 minutes, until the potatoes are fork-tender and the steaks are cooked to your preferred doneness.
7. Immediately after removing from the oven, place a dollop of garlic butter on each steak and spread the remaining butter over the potatoes. Let the butter melt over the food.
8. Stir the potatoes to coat them in butter, and then top with chopped thyme and parsley before serving.

Surf and Turf with Yellow Rice

 

Ingredients

For the Yellow Rice:

• 1 1/2 cups long-grain rice
• 2 1/2 cups chicken broth
• 1/2 teaspoon turmeric or a pinch of saffron threads
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Steak Bites:

• 1 lb (450g) sirloin steak, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon black pepper
• Salt to taste

For the Shrimp:

• 1 lb (450g) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Salt to taste

For the Vegetables:

• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

Garnish:

• Chopped chives or green onions

Preparation

1. Prepare the Yellow Rice:

• In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant.
• Add the rice and stir to coat with the oil. Add the chicken broth, turmeric (or saffron), salt, and pepper. Bring to a boil.
• Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork and set aside.

2. Cook the Steak Bites:

• In a large skillet, heat the olive oil over medium-high heat.
• Season the steak bites with paprika, black pepper, and salt. Add the minced garlic to the skillet and cook for about 30 seconds.
• Add the steak bites to the skillet and sear for 2-3 minutes on each side until browned and cooked to your desired level of doneness. Remove from the skillet and set aside.

3. Cook the Shrimp:

• In the same skillet, add a little more olive oil if needed. Season the shrimp with paprika, garlic powder, black pepper, and salt.
• Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Remove from the skillet and set aside.

4. Cook the Vegetables:

• In a separate skillet, heat the olive oil over medium heat.
• Add the sliced bell peppers and sauté for 4-5 minutes until tender but still slightly crisp. Season with salt and pepper.

5. Assemble the Dish:

• To serve, place a generous portion of the yellow rice on each plate.
• Top with the steak bites, shrimp, and sautéed bell peppers.
• Garnish with chopped chives or green onions.

This dish combines the rich flavors of seasoned steak and shrimp with the aromatic and colorful yellow rice, making it a perfect dish for a special dinner or any occasion!

Greek Chicken Gyros

 

Ingredients

• 2 lb / 1 kg chicken thigh fillets, boneless and skinless

Marinade

• 3 large garlic cloves, minced (~ 3 tsp)
• 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
• 3 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 3 tbsp Greek yogurt, preferably full fat
• 1 1/2 tbsp dried oregano
• 1 tsp salt
• Black pepper

Tzatziki

• 2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)
• 1 1/4 cups Greek yogurt, preferably full fat
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil (or more if you want it richer)
• 1 garlic clove, minced
• 1/4 tsp salt
• Black pepper

Salad

• Tomatoes, deseeded and diced
• 3 cucumbers, diced
• 1/2 red Spanish onion, peeled and finely chopped
• 1/4 cup fresh parsley leaves (optional)
• Salt and pepper

To Serve

• 4 to 6 pita breads or flatbreads

Preparation

Marinate the Chicken

Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours, and no longer than 24 hours.

Make the Tzatziki

1. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater.
2. Wrap the grated cucumber in paper towels or a tea towel and squeeze to remove excess liquid.
3. Place cucumber in a bowl. Add the remaining ingredients, then mix to combine.
4. Set aside for at least 20 minutes for the flavors to meld.

Make the Salad

Combine all salad ingredients in a bowl. Add salt and pepper to taste.

Cook the Chicken

1. Brush the outdoor grill with oil, then preheat on medium-high. Or heat 1 tbsp of oil in a frying pan over medium-high heat.
2. Remove chicken from the marinade. Cook the chicken for 2 to 3 minutes on each side until golden brown and cooked through (cooking time depends on the size of the chicken).
3. Remove the chicken from the grill or pan and place it on a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

Recipe Notes

• Tzatziki makes a generous amount, but better to have too much than not enough!
• Chicken can be frozen in marinade uncooked. Once thawed, massage well to remove curdling, then cook as per the recipe.
• Cooked chicken will keep for 4 days in the fridge.

Nutrition: Per serving, assuming this serves 4 using pita bread.

Delicious apple yogurt cake

Ingrédients:

• 3 grosses pommes
• 3 œufs
• 2 pots de farine
• 2 pots de sucre
• 1 yaourt nature
• 3/4 d’un pot d’huile
• 1 sachet de levure chimique
• 1 sachet de sucre vanillé

Préparation:

1. Préchauffez votre four à thermostat 6 (180°C).
2. Dans un saladier, mélangez la farine, le sucre et les œufs, puis ajoutez le yaourt, l’huile, la levure, et le sachet de sucre vanillé.
3. Ajoutez ensuite les pommes coupées en gros quartiers.
4. Versez la préparation dans un moule à manqué préalablement beurré.
5. Enfournez pendant environ 25 à 30 minutes.
6. Attendez quelques minutes après la sortie du four avant de démouler le gâteau.
7. Dégustez une fois le gâteau refroidi.

Astuce : Servez-vous du pot de yaourt pour la mesure.

Beef Liver and Onions

 

You’ll Need:

• ¼ cup of flour
• 1 lb beef liver
• ¼-½ cup of butter
• ½ tsp of salt
• ⅛ tsp of pepper
• Oil to taste
• 1-2 tbsp of fresh minced sage
• 2 cups of thinly sliced onions
• ½ cup of beef stock
• 1 tbsp of minced Italian parsley
• ¼ cup of dry white wine

Steps:

1. First, combine the flour, pepper, and salt in a plastic bag.
2. Cut the liver into ½-inch pieces, place them in the bag, and shake until evenly coated. This helps to mellow the strong flavor of the liver.
3. In a skillet, heat about 3 tablespoons of butter and a small amount of oil over medium-high heat. Sauté the onions until tender and slightly glossy.
4. Transfer the cooked onions to a dish and season with salt and pepper.
5. Add 4 tablespoons of butter and a dash of oil to the skillet. Cook the liver for about 5 minutes, or until browned.
6. Add the cooked onions back to the skillet and heat through with the liver.
7. Remove the liver and onions from the skillet and place them on a plate. Deglaze the skillet with beef stock and white wine, reducing the liquid until it thickens into a sauce.
8. Place the liver and onions on a serving dish, pour the sauce over them, and garnish with parsley.
9. Serve and enjoy!

Garlic Butter Steak and Potatoes Skillet

 

Simple and easy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!

To make this recipe, you'll need the following ingredients:

Ingredients:

• 650g sirloin steak, sliced
• 650g small yellow potatoes, cut into quarters
• 1 tablespoon olive oil
• 3 tablespoons butter
• 5 cloves garlic, crushed
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped oregano
• Salt and ground black pepper
• Crushed red pepper flakes (optional)

For the marinating sauce:

• 1/3 cup soy sauce
• 1 tablespoon olive oil
• 1 tablespoon hot sauce
• Ground black pepper

How to prepare:

1. In a large bowl, mix the steak, soy sauce, olive oil, black pepper, and hot sauce. Set aside to marinate while the potatoes are cooking.
2. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large frying pan over medium-high heat. Add the potatoes and cook for about 4 minutes. Stir, then cook for another 4-5 minutes until golden and tender. Transfer to a plate and set aside.
3. In the same pan, lower the heat to medium and add the remaining butter (2 tablespoons), garlic, crushed red pepper (if using), and fresh herbs. Place the marinated steak in a single layer in the skillet (do not overcrowd the pan). Reserve the marinade.
4. Cook the steak for about 1 minute on each side or until browned to your liking.
5. Just before the steak is fully cooked, pour in the remaining marinade and cook for another minute. Return the potatoes to the pan to warm them up.
6. Season with salt and black pepper to taste.
7. Turn off the heat and serve immediately. Garnish with crushed red pepper flakes and Parmesan cheese, if desired.

ENJOY!

Stuffed Cabbages Rolls

 

These Stuffed Cabbage Rolls are so comforting and a nice departure from your typical winter foods. Packed with lean ground beef, onion, garlic, dill, and just a hint of nutmeg, these cabbage rolls are slow-cooked in marinara sauce until they’re melt-in-your-mouth delicious. So delicious.

Ingredients:

• 2 heads of cabbage
• 2 lbs ground beef
• 3 cups cooked rice
• 1 egg
• 1 tsp garlic
• 1 tbsp parsley
• 2 slices diced onion
• 1 (15 oz.) can tomato sauce
• 1 (28 oz.) can crushed tomatoes
• 1/4 cup tomato sauce (in meat)
• Salt & Pepper to taste

Preparation:

1. Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.
2. Cut off the rough part on the end of the cabbage leaf with a sharp knife.
3. Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes. Put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita. Place seam side down in a casserole dish. Place some tomato sauce and a cabbage leaf or two on the bottom of the casserole dish to prevent the Halupky from burning.
4. Pour crushed tomatoes over the Halupkys.
5. Cover and bake for approximately 75 minutes at 375°F (190°C).
6. Turn the oven down to 325°F (165°C) and bake for approximately 90 more minutes until the cabbage is tender. Baste every hour.
7. Serve with tomato sauce.

Air Fryer Cheeseburger Egg Rolls

 

These air fryer cheeseburger egg rolls are made with ground beef, cheese, and pickles. The ultimate appetizer or snack that everyone will enjoy!

Duration:

• Prep Time: 20 mins
• Cook Time: 17 mins
• Total Time: 37 mins

Servings:

• 8

Calories:

• 175 kcal

Equipment:

• Air fryer

Ingredients:

• 1 lb ground beef
• 1/2 onion, finely diced
• 2 garlic cloves, finely minced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• 2 tbsp diced pickles
• 1 tbsp ketchup
• 1 tsp mustard
• 1/4 cup cheese
• 1 egg
• 2 tbsp olive oil
• Egg roll wrappers
• Cooking spray

Instructions:

1. Add 2 tbsp of olive oil to a large skillet and heat over medium-high heat. Add the ground beef, break it up, and brown it completely, about 5 minutes.
2. Add the onions and cook for 1-2 minutes. Stir in the garlic, ketchup, mustard, garlic powder, onion powder, salt, and pepper. Cook for an additional 2-3 minutes and then turn off the heat.
3. Stir in the diced pickles and 1/4 cup of cheese. Check for seasoning and let the beef mixture cool for about 10 minutes.
4. Lay out the egg roll wrappers and spoon about 3 tbsp of the beef mixture onto each wrapper. Sprinkle 1 tsp of cheese on top, if desired. Fold according to package directions, using the beaten egg to seal the edges as you roll.
5. Spray your air fryer basket with nonstick spray and place the egg rolls in the basket. Spray the egg rolls with nonstick spray. Cook for 4 minutes at 400°F (200°C). Once the 4 minutes are up, flip the egg rolls and cook for an additional 3 minutes. Enjoy!

Nutrition:

• Calories: 175 kcal
• Carbohydrates: 2g
• Protein: 12g
• Fat: 13g
• Saturated Fat: 5g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 6g
• Trans Fat: 1g
• Cholesterol: 64mg
• Sodium: 416mg
• Potassium: 195mg
• Fiber: 1g
• Sugar: 1g
• Vitamin A: 82 IU
• Vitamin C: 1mg
• Calcium: 46mg
• Iron: 1mg

Mini Meatloaf Muffins

 

Mini Meatloaf Muffins are a delicious and convenient twist on traditional meatloaf. These savory bites are perfect for a quick meal or as an appetizer for gatherings. With a flavorful mix of ground beef, spices, and a tasty topping, they are sure to be a hit!

Ingredients:

• 1 1/2 pounds ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 2 teaspoons Worcestershire sauce
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon Dijon mustard
• 1/4 cup barbecue sauce
• 2/3 cup bread crumbs
• 1 teaspoon Italian seasoning
• 1 teaspoon powdered garlic
• 1 large egg
• Salt and pepper to taste

For the Topping:

• 1/4 cup barbecue sauce
• 1/4 cup ketchup
• 1 tablespoon honey

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together the ground beef, breadcrumbs, egg, ketchup, and seasonings until well combined.
3. Divide the mixture equally into a greased muffin tin, filling each cup to the top.
4. Mix the ingredients for the topping and spoon it over each mini meatloaf.
5. Bake for 25-30 minutes, or until fully cooked and golden brown.
6. Let them cool for a few minutes before removing from the muffin tin.

Enjoy these delicious mini meatloaf muffins as a quick meal or a tasty appetizer!

Traditional Recipe for Homemade Bread

 

This traditional homemade bread is great for both new and experienced bakers. With just a few simple ingredients, you can make a light and airy bread with a crispy, golden crust. You can eat it fresh out of the oven or let it cool to room temperature. It's great for sandwiches, toast, or just a plain slice with butter.

Time to Get Ready:

• Preparation Time: 20 minutes
• Cooking Time: 25-30 minutes
• Rising Time: 2-3 hours
• Total Time: 3 to 4 hours

List of Items Needed:

• 1 1/2 cups (370 milliliters) hot water
• 2 tablespoons (10 grams) yeast
• 4 cups (500 grams) flour
• 1 teaspoon salt

Instructions:

1. Make the Yeast Work: In a big bowl, mix together lukewarm water and dry yeast. Stir softly and leave it for 5-10 minutes until the yeast is completely dissolved and bubbly.
2. Make the Dough: Put the flour and salt into the yeast mixture. Stir with a wooden spoon or your hands until a lumpy dough is made.
3. Knead the Dough: Move the dough to a surface with a little flour and knead it by hand for 8-10 minutes until it is soft and stretchy. If the dough is too wet, add a bit more flour, one spoonful at a time.
4. First Rise: Put the dough in a clean bowl with a little oil, cover it with a wet cloth, and leave it in a warm spot for 1-2 hours until it doubles in size.
5. Form the Dough: Press the risen dough to remove any air bubbles. Shape the dough into a loaf or your desired shape, then place it on a baking sheet lined with parchment paper or in a greased loaf pan.
6. Second Rise: Cover the dough with a cloth and let it rise for another 30-45 minutes, or until it has doubled in size.
7. Bake: Preheat your oven to 200°C (400°F). Bake the bread for 25-30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
8. Cool and Serve: Remove the bread from the oven and allow it to cool on a wire rack before cutting. Enjoy your freshly baked bread either warm or at room temperature!

Advice:

• To make the crust softer, brush melted butter on top of the bread after baking.
• Include seeds or herbs in the dough for extra flavor.

Why You'll Enjoy This Recipe:

• Simple to prepare with basic ingredients.
• Great for beginners.
• Smooth and fluffy inside with a crunchy outer layer.
• Suitable for various types of bread.

Commonly Asked Questions:

• Can I use instant yeast instead of dry yeast? Yes, you can use quick-rise yeast. If using instant yeast, you don't need to activate it separately. Just mix it directly with the dry ingredients.
• How can I tell if my yeast is still good to use? Combine it with lukewarm water and a little sugar. If it gets bubbly within 5-10 minutes, it is ready to use. If not, it might be old, and you should use a new batch.
• Can I prepare this bread without gluten? Yes, but you will need to use a gluten-free flour mix suitable for making bread. Gluten-free doughs may require special care and more time to rise, so adjust as needed.
• How can I make the outer layer less hard? Brush melted butter on top or cover the bread with a clean, damp cloth right after baking to soften the crust.
• Can I include additional ingredients like seeds, nuts, or herbs? Absolutely! You can add seeds, nuts, or herbs to the dough for extra flavor and texture.
• What should I do if my dough is too wet? Add a bit more flour, one spoonful at a time, until the dough becomes smooth and stretchy.
• How can I keep bread fresh when storing it? Store the bread in a bread box or a closed plastic bag at room temperature for up to 3 days. For longer storage, use a sealed container or freezer bag and freeze for up to 3 months.
• Is it possible to prepare the dough in advance? Yes, you can prepare the dough in advance and refrigerate it after the first rise. Allow it to reach room temperature and rise again before shaping and baking.
• Why did my bread end up heavy? Bread can become heavy if the dough is not kneaded well, not left to rise long enough, or if old yeast is used. Ensure thorough mixing, proper rising time, and fresh yeast.
• Can I use a bread machine to bake this bread? Yes, follow the instructions provided by your bread machine's manufacturer, usually adding ingredients in the order suggested by the machine.

It’s so delicious recipe that I cook 1

 

Ground beef, potatoes, and a thick, fragrant sauce come together in this satisfying main meal. This dish is ideal for a quiet evening in or a festive dinner with loved ones. With a healthy mix of protein, carbs, and veggies, this meal is nutrition-dense and filling. Hope you enjoy this traditional dish of comfort!

What You Need:

• 1 pound of ground beef (450 grams)
• 1 finely minced yellow onion
• 1 cup (1 kilogram) of frozen peas
• 1 tablespoon of oil for cooking (such as olive oil)
• 1 chopped carrot
• 1 diced tomato
• Salt and pepper to taste
• 1/4 teaspoon of thyme
• 1/2 teaspoon of dried parsley
• 1 cup (240 milliliters) of vegetable stock (or any stock)
• 1 minced garlic clove
• 1/2 teaspoon of turmeric-based flour
• 4-5 peeled and sliced potatoes
• Parsley for garnish (optional)

Instructions:

1. Get the ingredients ready: Mince the garlic, slice the potatoes, chop the onion, carrot, and tomato.
2. Temper ground beef: Sauté the onion in olive oil until soft. Add the ground beef and cook until browned. Season with chili powder, salt, pepper, thyme, and parsley.
3. Add the vegetables: Stir in the garlic, carrot, tomato, frozen peas, and vegetable stock. Sprinkle in the flour to thicken, and let the mixture cook for 5-7 minutes.
4. Prepare for baking: Preheat the oven and butter a baking dish. Layer the potatoes and ground beef mixture in the dish. Season the top layer.
5. Bake: Cover the dish and bake for 30 minutes. Remove the cover and continue baking for another 15-20 minutes or until the potatoes are soft.
6. Serve: Garnish with parsley if desired, and enjoy!

Sausage and Potato Casserole Recipe

 

Ingrédients :

• 1 livre de hachée (saucisse ou de petit-déjeuner)
• 4 tasses de pommes de terre coupées en dés (ou pommes de terre rissolées surgelées)
• 1 petit oignon, haché
• 2 tasses de fromage râpé (cheddar, mozzarella ou un mélange)
• 1 boîte de crème de champignons ou de crème de soupe au poulet
• 1/2 tasse de crème sure
• 1/4 tasse de lait
• Sel et poivre au goût
• Oignons verts hachés pour la garniture
• Du beurre pour graisser le plat

Préparation :

1. Préchauffer le four : Préchauffez votre four à 350°F (175°C) et graissez un grand plat de cuisson avec du beurre.
2. Cuire les saucisses : Dans une grande poêle, faites cuire les saucisses à feu moyen jusqu’à ce qu’elles soient dorées. Brisez-les en petits morceaux pendant la cuisson. Égouttez l’excès de gras et réservez.
3. Préparez les pommes de terre : Si vous utilisez des pommes de terre fraîches, faites-les bouillir jusqu’à ce qu’elles soient légèrement tendres, environ 8 à 10 minutes. Égouttez-les et réservez. Si vous utilisez des pommes de terre rissolées surgelées, il n’est pas nécessaire de les précuire.
4. Mélanger les ingrédients : Dans un grand bol, mélangez la saucisse cuite, les pommes de terre, l’oignon haché, le fromage râpé, la soupe, la crème sure et le lait. Assaisonnez avec du sel et du poivre selon votre goût.
5. Montage : Versez la préparation dans le plat de cuisson préparé et étalez-la uniformément.
6. Cuisson : Faites cuire dans le four préchauffé pendant environ 40 à 45 minutes, ou jusqu’à ce que le dessus soit doré et bouillonnant.
7. Garnir et servir : Une fois cuit, sortez du four et laissez reposer quelques minutes. Garnissez d’oignons verts hachés avant de servir.

Mini Chicken Pot Pies

 

Ingredients:

• 14 ounces Cream of Chicken Soup
• ¼ cup Chicken Stock
• 3 packages Crescent Rolls (you will have to seal the seams)
• 9 ounces frozen mixed vegetables, thawed
• 1 cup chicken, shredded

How To Make Mini Chicken Pot Pies

1. Preheat the oven to 400°F (200°C).
2. Spray muffin tins with a non-stick spray.
3. Lay the crescent roll dough out flat, pinch the seams together.
4. Using a biscuit cutter, cut out 12 rounds from the dough.
5. Press the dough into the muffin tins, ensuring it goes up the sides.
6. In a large bowl, mix together the cream of chicken soup, thawed vegetables, and shredded chicken.
7. Spoon the filling into each muffin cup, taking care not to overfill them.
8. Using a pizza cutter, slice strips of dough and lay them across the tops of the muffin cups.
9. Place the muffin tin in the oven and bake for about 18 minutes, or until the tops and sides are light golden brown.
10. If the tops begin to brown too quickly, cover with aluminum foil and continue baking.
11. Let the mini pot pies cool slightly, and use a knife to carefully loosen them from the muffin tins.

Banana Walnut Cake

 

Introduction

Banana Walnut Cake is a timeless dessert that brings together the rich flavors of ripe bananas and crunchy walnuts, creating a mouthwatering experience for anyone who takes a bite.

This cake is not only a treat for the taste buds but also a visually appealing dessert that can easily become the centerpiece of any gathering.

Whether you are a seasoned baker or a beginner, this cake is simple enough to make, yet sophisticated enough to impress.

The combination of moist banana cake, creamy frosting, and the delightful crunch of walnuts makes it a favorite for all ages.

The Art of Making Banana Walnut Cake

The process of making a Banana Walnut Cake begins with selecting the right ingredients.

The key to a perfect banana cake lies in using ripe bananas that are naturally sweet and fragrant. These bananas, when mashed, provide the cake with its signature flavor and moisture.

The addition of walnuts not only adds texture but also enhances the cake’s overall flavor, giving it a nutty undertone that perfectly complements the sweetness of the bananas.

Once the ingredients are mixed and the batter is poured into the baking pan, the cake is baked until it achieves a golden-brown color, with a slightly crisp exterior that contrasts beautifully with its soft, tender interior.

After baking, the cake is allowed to cool before being topped with a rich, creamy frosting. The frosting, often made from cream cheese or a simple vanilla glaze, adds a layer of decadence to the cake, making each bite even more indulgent.

To elevate the cake’s presentation, it is often garnished with freshly sliced bananas and a generous sprinkle of chopped walnuts.

This not only enhances the cake’s flavor but also makes it visually appealing, tempting anyone who lays eyes on it to take a slice.

Why Banana Walnut Cake is a Must-Try

Banana Walnut Cake is a versatile dessert that can be enjoyed at any time of the day. It’s perfect for breakfast with a cup of coffee, as an afternoon snack, or as a dessert after dinner.

The combination of bananas and walnuts provides a delightful balance of flavors and textures that is both comforting and satisfying.

Moreover, this cake is a great way to use up overripe bananas, turning them into something extraordinary.

For those who are health-conscious, the cake can be easily modified to be a bit healthier by substituting some ingredients with more nutritious alternatives, such as whole wheat flour or a lower-sugar frosting.

Despite these changes, the cake retains its rich flavor and moist texture, making it a guilt-free indulgence.

PHILLY CHEESESTEAK EGG ROLLS

 

Philly Cheesesteak Egg Rolls

These Philly cheesesteak egg rolls are the perfect fusion of two beloved foods. Packed with cheese, peppers, onions, and juicy beef, they make for a delicious appetizer or snack!

Ingredients

• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 pound thinly sliced beefsteak
• Salt and pepper, to taste
• 1 cup shredded provolone cheese
• 8 egg roll wrappers
• 1 egg, beaten
• Vegetable oil, for frying

Instructions

1. In a large skillet, heat a little oil over medium-high heat.
2. Add the chopped onion and bell pepper to the skillet, cooking until softened, about 5 minutes.
3. Add the beef to the skillet and season with salt and pepper. Cook until browned, about 5 minutes.
4. Reduce the heat to low, then add the shredded provolone cheese to the skillet. Stir until the cheese is melted and well combined.
5. Remove the mixture from the heat and allow it to cool to room temperature.
6. On a clean surface, place an egg roll wrapper with one corner facing you.
7. Spoon about 2 tablespoons of the beef mixture onto the center of the wrapper.
8. Roll the wrapper tightly around the filling, tucking in the sides as you go. Repeat with the remaining wrappers and filling.
9. In a large, deep saucepan, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
10. Working in batches, add the egg rolls to the hot oil and fry until golden brown and crispy, about 3-4 minutes.
11. Remove the egg rolls from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
12. Serve the Philly cheesesteak egg rolls warm with your favorite dipping sauce.

Enjoy your delicious Philly Cheesesteak Egg Rolls!

Chocolate Chip Buns Recipe

 

Chocolate Chip Buns

Ingredients

• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 1 package (2 1/4 teaspoons) active dry yeast
• 1 cup warm milk (about 110°F)
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 cup chocolate chips
• 1 egg (for egg wash)
• 1 tablespoon water (for egg wash)

Preparation

1. Prepare the Dough:
   • In a large mixing bowl, combine 2 cups of the flour, sugar, salt, and yeast.
   • Add the warm milk, melted butter, and eggs. Mix until well combined.
   • Gradually add the remaining flour, about 1/2 cup at a time, until the dough comes together and is slightly sticky.
2. Knead the Dough:
   • Turn the dough out onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
   • Add the chocolate chips and knead until they are evenly distributed throughout the dough.
3. First Rise:
   • Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 to 1 1/2 hours, or until doubled in size.
4. Shape the Buns:
   • Punch down the risen dough and turn it out onto a floured surface.
   • Divide the dough into 12 equal pieces and shape each piece into a ball.
   • Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
5. Second Rise:
   • Cover the dough balls with a clean kitchen towel and let them rise for about 30-45 minutes, or until doubled in size.
6. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
7. Egg Wash:
   • In a small bowl, whisk together the egg and water to make the egg wash.
   • Brush the tops of the risen buns with the egg wash.
8. Bake the Buns:
   • Bake the buns in the preheated oven for 15-18 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
9. Cool and Serve:
   • Allow the buns to cool on a wire rack.
   • Serve warm or at room temperature.

Enjoy your delicious homemade chocolate chip buns!

Crab Rangoon Egg Rolls

 

Crab Cream Cheese Egg Rolls

Ingredients

• 1 tsp. garlic powder
• ½ lb. crab meat, flaked and cooked
• ½ tsp. onion powder
• 16 oz. cream cheese, softened
• 3 green onions, chopped
• 1-2 Tbsp. Worcestershire sauce
• 8 egg roll wrappers
• Oil for frying

Preparation

• Mix together the onion powder, Worcestershire sauce, cream cheese, garlic powder, and green onions until well combined.
• Fold the crab meat into the mixture.
• Add 3 tablespoons of the mixture to the center of each egg roll wrapper.
• Fold in the ends of the egg roll wrappers and roll closed tightly, using a little water to seal the seam closed when you are done.
• Heat a few inches of oil in a deep-sided pot or skillet until it reaches 375°F (190°C).
• Fry the egg rolls until golden brown and crispy.
• Drain on a paper towel-lined plate before serving.

Enjoy!

Potato Pancakes 1

 

Potato Pancakes

Ingredients

• 4 large russet potatoes
• 1 small onion
• 2 large eggs
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking powder (optional for extra fluffiness)
• Vegetable oil (for frying)
• Sour cream or applesauce (for serving, optional)

Preparation

Prepare the Potatoes

• Peel the potatoes and grate them using a box grater or food processor.
• Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.

Grate the Onion

• Peel and grate the onion. You can also squeeze out excess moisture if needed.

Mix Ingredients

• In a large bowl, combine the grated potatoes and onion.
• Add the eggs, flour, salt, pepper, and baking powder (if using). Mix until well combined.

Heat Oil

Heat a generous amount of vegetable oil in a large skillet over medium-high heat. You want enough oil to coat the bottom of the pan.

Cook Pancakes

• For each pancake, drop a heaping tablespoon of the potato mixture into the hot oil, flattening it slightly with the back of the spoon.
• Fry until the edges are golden brown and crispy, about 3-4 minutes per side. Flip and cook the other side until golden brown.

Drain and Serve

Remove the cooked pancakes from the skillet and drain on paper towels to remove excess oil.

Serve

Serve the potato pancakes warm, with a dollop of sour cream or a side of applesauce if desired.

Tips

• For crispier pancakes, make sure to squeeze out as much moisture as possible from the potatoes and onions.
• Use a non-stick or well-seasoned cast-iron skillet to prevent sticking.
• You can also add finely chopped herbs like chives or parsley to the batter for extra flavor.
• To keep pancakes warm while cooking in batches, place them on a baking sheet in a low oven (around 200°F or 95°C).

Mini Cherry Pies

 

Mini Cherry Pies

Ingredients

• 1 package of refrigerated pie crusts (2 crusts)
• 1 can (21 oz) cherry pie filling
• 1 egg, beaten (for egg wash)
• Granulated sugar (for sprinkling, optional)

Preparation

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Crust

• Unroll the pie crusts on a lightly floured surface.
• Using a round cookie cutter or a glass (about 4 inches in diameter), cut out circles from the dough.
• Gently press each dough circle into the cups of a muffin tin, forming the base of the mini pies.

Fill the Pies

Spoon about 1-2 tablespoons of cherry pie filling into each dough-lined muffin cup.

Add the Top Crust

• With the remaining dough, cut out more circles or create lattice strips for the tops of the pies.
• If using circles, place them over the filling and crimp the edges with a fork to seal.
• If making a lattice, weave the strips over the filling and press the edges to seal.

Egg Wash and Sugar

• Brush the tops of the pies with the beaten egg to give them a golden color when baked.
• Sprinkle with a little granulated sugar for added sweetness and a slight crunch (optional).

Bake the Pies

• Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
• Allow the pies to cool in the muffin tin for 10 minutes before carefully removing them.

Serve

Serve warm or at room temperature. These mini pies are delicious on their own or with a scoop of vanilla ice cream!

Enjoy your delightful mini cherry pies!

I made this cake without planning

 

Apple Pecan Cake with Vanilla Icing

Ingredients

• 3/4 cup of oil
• 2 cups of sugar
• 4 large eggs
• 3 cups of flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of sea salt
• 2 teaspoons of vanilla extract
• 3 1/2 cups of Granny Smith apples, chopped (about 3-4 apples)
• 1 cup of chopped pecans
• 1/3 cup of butter
• 1/2 cup of light brown sugar
• 1/2 cup of milk
• 1 teaspoon of vanilla extract (for icing)

Preparation Guide

Step 1: Preheat the Oven

Start by heating your oven to 325°F (163°C). This ensures your cake cooks evenly and rises well.

Step 2: Combine the Wet Ingredients

In a large bowl, mix together 3/4 cup of oil, 2 cups of sugar, and 4 large eggs. Use a whisk or an electric mixer to blend until smooth and well combined. The mixture should be light and slightly thick, indicating that the eggs and sugar are properly integrated.

Step 3: Prepare the Dry Ingredients

In another bowl, sift together 3 cups of flour, 1 teaspoon of baking soda, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of sea salt. Sifting ensures the dry ingredients are light and smooth, helping the cake to bake evenly.

Step 4: Mix in the Apples and Pecans

Gently fold in 3 1/2 cups of chopped Granny Smith apples and 1 cup of chopped pecans. The apples add moisture and a fruity flavor, while the pecans provide a delightful crunch. Ensure the apples and pecans are evenly distributed throughout the batter.

Step 5: Prepare the Pan

Generously grease and flour a tube pan or two loaf pans. This step is crucial to prevent the cake from sticking to the pan. Pour the batter into the prepared pan(s), spreading it evenly.

Step 6: Bake Until Perfectly Done

Place the pan(s) in the preheated oven and bake for about 1 hour. Check for doneness by inserting a toothpick into the center of the cake after 50 minutes. If it comes out clean or with only a few crumbs, the cake is done. If using loaf pans, check them around 50 minutes, as they may bake faster than a tube pan.

Step 7: Enjoy!

Once baked, allow the cake to cool slightly in the pan before transferring it to a wire rack. Enjoy your delicious Apple Pecan Cake with or without icing!

Moist Banana Cake with Cream Cheese

 

Banana Cake with Cream Cheese Frosting

Introduction

Banana cake is a classic dessert that perfectly blends the sweetness of ripe bananas with a moist and tender crumb. Topped with a rich cream cheese frosting, this cake is sure to be a hit at any gathering. Follow this simple recipe to create a delicious banana cake like the one shown in the image.

Ingredients

For the Banana Cake:

• 1 1/2 cups of ripe bananas, mashed (about 3 large bananas)
• 2 teaspoons of lemon juice
• 3 cups of all-purpose flour
• 1 1/2 teaspoons of baking soda
• 1/4 teaspoon of salt
• 3/4 cup of unsalted butter, softened
• 2 cups of granulated sugar
• 3 large eggs
• 2 teaspoons of vanilla extract
• 1 1/2 cups of buttermilk

For the Cream Cheese Frosting:

• 1/2 cup of unsalted butter, softened
• 8 ounces of cream cheese, softened
• 4 cups of powdered sugar
• 1 teaspoon of vanilla extract

Instructions

Prepare the Banana Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a small bowl, mix the mashed bananas with lemon juice and set aside.
3. In another bowl, combine the flour, baking soda, and salt. Set aside.
4. In a large bowl, cream the butter and sugar until light and fluffy.
5. Beat in the eggs, one at a time, then stir in the vanilla extract.
6. Alternately add the flour mixture and buttermilk to the batter, starting and ending with the flour mixture. Mix just until combined.
7. Fold in the mashed bananas.
8. Pour the batter into the prepared baking pan and spread evenly.

Bake the Cake:

1. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
2. Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Cream Cheese Frosting:

1. In a large bowl, beat the butter and cream cheese until smooth.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Stir in the vanilla extract until the frosting is smooth and creamy.

Frost the Cake:

1. Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
2. Cut the cake into squares and serve.

Tips for Perfect Banana Cake:

• Ripe Bananas: Use very ripe bananas for the best flavor and sweetness.
• Room Temperature Ingredients: Ensure all your ingredients, especially the butter and eggs, are at room temperature for a smoother batter.
• Don’t Overmix: Mix the batter just until the ingredients are combined to avoid a dense cake.

Enjoying Your Banana Cake:

This banana cake is perfect for any occasion, from birthdays to family gatherings. It pairs wonderfully with a cup of coffee or tea. Store any leftovers in the refrigerator to keep the frosting fresh.

Keywords:

Banana cake, Cream cheese frosting, Moist cake recipe, Easy dessert, Ripe bananas, Homemade cake, Classic dessert

Jerk Lemon Pepper Salmon

 

Jerk Lemon Pepper Salmon

Introduction

Jerk Lemon Pepper Salmon is a flavorful and aromatic dish that combines the bold, spicy notes of Jamaican jerk seasoning with the zesty brightness of lemon pepper. This dish offers a perfect balance of heat and tang, making it a fantastic option for seafood lovers looking to elevate their salmon dishes.

Whether baked, grilled, or pan-seared, this salmon recipe is sure to be a hit at any dinner table, offering a taste of the Caribbean with a fresh twist.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons jerk seasoning (store-bought or homemade)
• 1 tablespoon lemon pepper seasoning
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bell pepper, sliced (optional, for garnish)
• 1/2 onion, sliced (optional, for garnish)
• Fresh parsley or cilantro, chopped (for garnish)

Instructions

Preheat the Oven (if baking):

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Prepare the Salmon:

1. Pat the salmon fillets dry with paper towels. Rub each fillet with olive oil, ensuring they are evenly coated.
2. In a small bowl, mix the jerk seasoning, lemon pepper seasoning, salt, and black pepper. Generously rub this spice mixture onto both sides of each salmon fillet.

Cook the Salmon:

• Baking: Place the seasoned salmon fillets on the prepared baking sheet. Arrange lemon slices on top of each fillet. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
• Grilling: Preheat the grill to medium-high heat. Place the salmon fillets on the grill, skin-side down. Grill for about 5-7 minutes per side, depending on the thickness of the fillets. Add the lemon slices during the last few minutes of grilling.
• Pan-Seared: Heat a large skillet over medium-high heat. Add a tablespoon of olive oil, then place the salmon fillets in the skillet, skin-side down. Cook for about 4-5 minutes per side, until the salmon is crispy on the outside and cooked through. Add the lemon slices to the pan during the last few minutes of cooking.

Prepare the Garnish (Optional):

1. In the same skillet (if pan-searing) or a separate pan, sauté the sliced bell pepper and onion until tender, about 5 minutes. Season with a pinch of salt and pepper.

Serve:

1. Transfer the cooked salmon to serving plates. Squeeze fresh lemon juice over the fillets and top with the sautéed vegetables (if using).
2. Garnish with chopped parsley or cilantro for a fresh finish.

Enjoy:

Serve this delicious Jerk Lemon Pepper Salmon with your favorite sides and enjoy a burst of flavor in every bite!

Fluffy Japanese Cheesecake Recipe

 

Introduction

Baking a cake that is both visually stunning and incredibly delicious is a rewarding experience. The cake in the image—a light, fluffy, and delicate treat dusted with powdered sugar—is a perfect example of such a dessert.

This unique cake, often referred to as a Japanese cheesecake or soufflé cheesecake, combines the rich, creamy texture of traditional cheesecake with the airy lightness of a soufflé.

In this article, we will guide you through the steps to create this delightful cake, ensuring you achieve a perfect bake every time.

Fluffy Japanese Cheesecake Recipe

Ingredients

• 1 cup (200g) cream cheese, softened
• 1/4 cup (60g) unsalted butter, softened
• 1/2 cup (120ml) milk
• 1/2 cup (100g) granulated sugar, divided
• 6 large eggs, separated
• 1 teaspoon vanilla extract
• 1/4 cup (30g) cake flour
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• Powdered sugar, for dusting

Instructions

Preparing the Batter

1. Preheat and Prepare the Pan: Preheat your oven to 320°F (160°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the baking process.
2. Melt and Mix: In a heatproof bowl, combine the cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler method) and stir until the mixture is smooth and combined. Remove from heat and let it cool slightly.
3. Mix in Egg Yolks: Once the mixture has cooled, add half of the granulated sugar, egg yolks, and vanilla extract. Whisk until smooth and well combined.
4. Sift and Combine Dry Ingredients: Sift the cake flour and cornstarch into the mixture. Add the salt and whisk until the batter is smooth and free of lumps.

Whipping Egg Whites

1. Beat Egg Whites: In a separate clean, dry bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until they become frothy. Add the cream of tartar and continue to beat until soft peaks form.
2. Add Sugar: Gradually add the remaining granulated sugar to the egg whites, beating on high speed until stiff peaks form. The meringue should be glossy and hold its shape.

Combining and Baking

1. Fold in Meringue: Gently fold one-third of the meringue into the cream cheese mixture to lighten it. Carefully fold in the remaining meringue in two additions, being careful not to deflate the mixture.
2. Pour and Smooth: Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
3. Bake in a Water Bath: Place the cake pan into a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the cake pan. This water bath will help the cake bake evenly and stay moist.
4. Bake: Bake in the preheated oven for about 60-70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Turn off the oven and leave the cake inside with the door slightly ajar for another 10 minutes to prevent it from cooling too quickly and cracking.

Finishing Touches

1. Cool: Remove the cake from the oven and

Hot Chocolate Brownie Bread Recipe

 

Hot Chocolate Brownie Bread Recipe

Two of my favorites in one bar! This is totally amazing! I know it’s not real bread, but it’s considered a quick bread, similar to banana bread. As you know, brownies are one of the most popular treats for the whole family. It seems like everyone loves brownies, so it’s easy to assume that everyone will love Hot Fudge Brownie Bread.

Ingredients:

• 1 box brownie mix
• 2 12-ounce jars hot fudge sauce
• 3 large eggs
• ⅓ cup canola oil
• Hot fudge sauce for topping

How to Make Hot Chocolate Brownie Bread:

1. Preheat the oven to 350°F and spray the loaf pan with Pam baking spray.
2. In a large bowl, stir together the brownie mix, 1 jar of hot fudge sauce, 3 large eggs, and oil until well combined.
3. Pour into the loaf pan and bake for 55-65 minutes or until a toothpick comes out clean.
4. Allow to cool completely before placing on a rack.
5. Heat another jar of hot fudge sauce and pour over the bread.
6. Allow the hot fudge to harden before serving.

Chocolate Covered Almond

 

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup ground almonds
• 1/2 cup butter, softened
• 1/3 cup sugar
• 1 egg
• 1/2 tsp vanilla extract
• Pinch of salt

For the Topping:

• 200 grams dark chocolate, melted
• Sesame seeds for sprinkling

Instructions:

Make the Cookie Dough:

1. In a mixing bowl, cream together the butter and sugar until light and fluffy.
2. Beat in the egg and vanilla extract.
3. Gradually mix in the ground almonds, flour, and a pinch of salt until the dough comes together.
4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.

Shape the Cookies:

1. Preheat your oven to 350°F (175°C).
2. Roll the chilled dough into small balls, then flatten them slightly to form thick discs.
3. Place the shaped cookies on a baking sheet lined with parchment paper.

Bake the Cookies:

1. Bake the cookies for 10-12 minutes or until they are just starting to turn golden around the edges.
2. Remove from the oven and let them cool completely on a wire rack.

Add the Chocolate and Sesame Seeds:

1. Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in short bursts, stirring frequently.
2. Dip each cooled cookie into the melted chocolate, covering them halfway or completely, depending on your preference.
3. Before the chocolate sets, sprinkle the sesame seeds over the chocolate.

Set the Chocolate:

1. Place the chocolate-covered cookies on a parchment-lined tray and allow the chocolate to set completely at room temperature or in the refrigerator for faster setting.

Serve:

1. Once the chocolate is set, serve the cookies or store them in an airtight container.

Enjoy your homemade chocolate-covered almond cookies with sesame seeds! They make a great treat for any occasion.

Apple Cinnamon Streusel Loaf

 

For the Streusel Topping:

• 1/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold and cut into small pieces

For the Loaf:

• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or Greek yogurt
• 1 1/2 cups diced apples (about 2 medium apples), peeled

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. Make the streusel topping: In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside.
3. Prepare the loaf batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the sour cream or Greek yogurt, beginning and ending with the flour mixture. Mix until just combined.
6. Fold in the diced apples until evenly distributed throughout the batter.
7. Assemble the loaf: Pour half of the batter into the prepared loaf pan. Sprinkle half of the streusel topping over the batter. Repeat with the remaining batter and streusel topping.
8. Enjoy!

My Family’s Excitement

 

Ingredients:

When it comes to family meals, finding a dish that everyone can enjoy is often a challenge. But what if we told you there’s a recipe that’s not only delicious but also nutritious? Enter our exciting twist on oatmeal and zucchini, a dish that has our family jumping for joy. In this article, we’ll walk you through the simple steps of creating this mouthwatering treat, and why it’s a better choice than your regular pizza night. Get ready to tantalize your taste buds and make your family excited about mealtime!

The Ingredients You’ll Need

• 1 Zucchini: A versatile and low-calorie vegetable that forms the base of our recipe.
• Salt: To enhance the flavor and help drain excess moisture from the zucchini.
• 3-4 Tablespoons of Oatmeal: A healthy whole grain that adds texture and fiber.
• 100g Grated Cheese: Provides that irresistible cheesy goodness.
• 2 Eggs: A binding agent that holds everything together.
• Pepper to Taste: Adds a hint of spice and flavor.
• Chives: Fresh herbs for a burst of color and flavor.

Preparing the Dish

Step 1: Preparing the Zucchini

1. Grate the zucchini and place it in a strainer.
2. Sprinkle some salt over the grated zucchini and let it sit for about 10 minutes. This will help drain excess juice from the zucchini.
3. After 10 minutes, squeeze the grated zucchini thoroughly to remove as much remaining juice as possible.

Step 2: Mixing the Ingredients

1. In a mixing bowl, combine the drained zucchini, oatmeal, grated cheese, eggs, pepper, and chopped chives.
2. Mix all the ingredients thoroughly until well combined. You’ll notice the mixture coming together to form a delicious, cheesy concoction.

Step 3: Baking to Perfection

1. Preheat your oven to 180°C (360°F).
2. Pour the zucchini mixture into a baking dish, spreading it evenly.
3. Place the dish in the preheated oven and bake for 20 minutes until the top is golden brown and the inside is cooked to perfection.
4. After 20 minutes, take the dish out of the oven and uncover it. Return it to the oven for another 10 minutes to ensure that the top is nicely golden brown and crispy.

The Inspiration Behind Lemon Cheesecake

 

Ingredients:

Crust:

• 3/4 cup crushed graham crackers (6 full sheets)
• 2 Tbsp (26g) granulated sugar
• 3 Tbsp (42g) salted butter, melted

Mousse:

• 2 1/2 Tbsp fresh lemon juice
• 1 1/2 Tbsp water
• 1 1/2 tsp unflavored gelatin powder
• 1 1/2 cups (355ml) heavy cream
• 1 cup (110g) powdered sugar, divided
• Yellow food coloring (optional)
• 12 oz (340g) cream cheese, softened
• 1 (10 oz) jar lemon curd (tested with Dickenson’s)
• Sweetened whipped cream, lemon wedges, blueberries, and mint for garnish (optional)

Instructions:

1. In a mixing bowl, whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 – 10 dessert cups and lightly press into an even layer, set aside.
2. Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form.
3. Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired, and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean).
4. In a separate large mixing bowl, whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.
5. Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set, then you could end up with little lumps in the mousse).
6. While mixing cream cheese mixture with a hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined.
7. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined.
8. Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.

Enjoy!

Mouth chicken

 

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon chili flakes (adjust to taste)
• 1 teaspoon smoked paprika
• 1 tablespoon cornstarch dissolved in 2 tablespoons water
• Fresh parsley, chopped (for garnish)

Preparation:

Prep the Chicken:

1. Start by seasoning the chicken breasts with salt and pepper on both sides.

Brown the Chicken:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken breasts and cook until golden brown on both sides and nearly cooked through, about 5-7 minutes per side.
3. Remove the chicken from the skillet and set aside.

Make the Sauce:

1. In the same skillet, add a bit more oil if necessary, then sauté the minced garlic for about 1 minute until fragrant but not burnt.
2. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
3. Stir in the honey, soy sauce, apple cider vinegar, chili flakes, and smoked paprika. Bring the mixture to a simmer.

Thicken the Sauce:

1. Stir the cornstarch and water mixture into the skillet. Continue to cook and stir until the sauce thickens, about 2-3 minutes.

Combine Chicken and Sauce:

1. Return the chicken breasts to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes, ensuring the chicken is well-coated and cooked through.

Garnish and Serve:

1. Garnish the chicken with chopped parsley and sesame seeds before serving.

Serving Suggestions:

This mouth-watering chicken is perfect served over a bed of steamed rice or alongside roasted vegetables or a fresh salad.

Tips for Success:

• Chicken Preparation: For even cooking, you can pound the chicken breasts to an even thickness before seasoning them.
• Adjusting the Heat: The chili flakes add a nice heat to the dish, but you can adjust the amount to suit your taste preferences.
• Sauce Variations: Feel free to add ingredients like ginger or orange zest to the sauce for an extra layer of flavor.

This “Mouth-Watering Chicken” recipe is sure to become a favorite, offering a perfect blend of flavors that will tantalize your taste buds and leave you craving more. Enjoy the rich, savory sauce and tender, juicy chicken that make this dish truly unforgettable!

Prime rib recipe

 

Prime rib is an incredibly tender, tender cut of beef with a bold flavor that doesn’t require marinating. In fact, cooking prime rib is one of the easiest things to do in the kitchen.

Buying a roast can be confusing because the same piece of meat has so many different names. “Prime rib” is the most famous term, but “prime” actually describes the quality of the meat, not the cut. (The three best grades of beef are Prime, Choice, and Select.)

Meat labeled “Prime” is sold almost exclusively to restaurants, so you probably won’t find true “prime rib” at the grocery store. Instead, look for a roast that says “rib roast,” “rib roast,” or “rib roast.”

Ingredients:

• 1 prime rib roast, 5.75 pounds (2 bones)
• No measurements here. Just generous amounts of the following:
• Butter at room temperature
• Provence herbs
• Fresh bell pepper
• Kosher salt – generous amount

Preparation:

1. Preheat the oven to 500 degrees Fahrenheit (this should be an accurate temperature).
2. Place the roast beef, rib side down, in the roasting pan.
3. Stir pepper and herbs into butter until well blended.
4. Spread the butter mixture over the surface of the prime rib. The more, the better.
5. Spread coarse salt over the entire surface of the butter. Be very generous. Use more than you think you should here. Most of the salt will run off, leaving very little on the meat. I cannot stress your “generosity” enough.
6. Place the roast in the oven at 500° for 30 minutes. The time will depend on the size of the roast.
7. After 30 minutes, simply turn off the oven and walk away for 2 hours. Yes, go away. Do not open or manipulate the door or anything else. Imagine that the barbecue does not exist.
8. After 2 hours, remove the roast, cut it up, and serve. You can remove the ribs for easier slicing. It’s even easier to get 4 generous servings out of the roast. Save the bones! Serve with horseradish juice or sauce, etc. You will definitely love this method. You’ll get a tender, succulent roast between rare and medium-rare. Excellent!

Enjoy!

Chicken and hashbrown casserole

 

Chicken and Hashbrown Casserole Recipe

This recipe for Chicken and Hashbrown Casserole is really tasty! It is very smooth and flavorful, with a fantastic crispy topping. You can easily put this together quickly, making it the ideal recipe for when you’re busy.

This chicken and potato casserole is a common dinner dish in our house. It’s even quicker if you use pre-cooked chicken! This recipe is smooth, full of taste, and always a hit with my family.

It’s also one of my favorite recipes to make when we have guests over. You don’t have to be fancy when you have visitors.

Ingredients

• 2 pounds of frozen hashbrowns, Southern style
• 2 cups of shredded cheddar cheese
• 1 cup of frozen peas and carrots
• 2 tablespoons of sour cream
• 1/2 cup of canned corn, drained
• 1 can of cream of chicken soup
• 3 cups of shredded chicken
• 1/3 cup of milk
• 2 cups of bread crumbs
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the hashbrowns at the bottom of a 9x13 inch baking dish.
3. In a large bowl, combine all the remaining ingredients except for the bread crumbs until well mixed.
4. Spread the mixture over the hashbrowns.
5. Top the casserole with bread crumbs and bake for 1 hour.
6. Enjoy!

Nutrition Facts

Calories: 516 | Carbs: 42g | Protein: 19g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 17g | Cholesterol: 67mg | Sodium: 948mg | Fiber: 3g | Sugar: 4g

Enjoy!

Whenever I serve this dish the house

 

Looking for a dish that’s both comforting and hearty?

Dive into this Slow Cooker Thick & Chunky Beef Stew recipe. With its blend of juicy beef, robust vegetables, and a flavorful broth, this stew is the perfect remedy for cold nights. It’s not just a meal; it’s an experience.

I still recall the chilly winter night when I first introduced this stew to my family. The tantalizing aroma of beef and spices was irresistible. The first bite? Silence. The delectable beef, the colorful veggies, and the intricate flavors made us pause and savor. That night, we felt more than just full; we felt the warmth of a genuine home-cooked meal.

Slow Cooker Thick & Chunky Beef Stew Recipe

Ingredients:

• 1 pound lean cubed chuck beef (room temperature)
• 4 cups beef broth
• 1 cup red wine (optional)
• 3 sliced carrots
• 3 sliced celery stalks
• 1/2 cup chopped roasted bell peppers
• 2 peeled and diced potatoes
• 1 chopped yellow onion
• 2 minced garlic cloves
• 1 bay leaf
• 3 sprigs of fresh thyme or 2 teaspoons dried thyme
• 1/4 cup all-purpose flour
• Olive oil
• Salt and pepper (to taste)

Instructions:

1. Pat dry the beef cubes using a kitchen or paper towel. Season them with salt and pepper. Coat each cube in flour, ensuring to dust off any excess.
2. Heat olive oil in a pot over medium heat. Brown the beef cubes in batches.
3. Transfer the browned beef and the rest of the ingredients (including the juices from the pot) into the slow cooker.
4. Let it cook on a low setting for 6 to 8 hours. Before dishing out, remember to discard the bay leaf.

This Slow Cooker Thick & Chunky Beef Stew promises a blend of delightful flavors. Every bite will give you the richness of beef, the freshness of vegetables, and the depth of the broth. It’s more than just a dish; it’s an emotion. So, give this recipe a try and relish the joyous moments it brings to your dinner table.

Enjoy!