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Chicken Parmesan grilled cheese sandwich

Ingredients:

• 2 slices of bread (your choice, but a sturdy bread like sourdough works well)
• 1 cup cooked chicken breast, shredded or sliced
• 1/2 cup marinara sauce
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons olive oil or butter
• 1/2 teaspoon dried basil (optional)
•  1/2 teaspoon garlic powder (optional)

Instructions:

1. Prepare the Chicken:

• If you haven’t already, cook and shred or slice the chicken breast. You can use leftovers or cook it fresh. Season with salt and pepper to taste.

2. Assemble the Sandwich:

• Spread a thin layer of marinara sauce on one side of each bread slice.

• Layer the shredded chicken over the sauce on one slice of bread.

• Sprinkle the Parmesan cheese and mozzarella cheese over the chicken.

• Optionally, sprinkle dried basil and garlic powder over the cheese for extra flavor.

• Top with the other slice of bread, sauce side down.

3. Cook the Sandwich:

• Heat a skillet over medium heat and add 1 tablespoon of olive oil or butter. You can use more if needed for a crispier crust.

• Place the sandwich in the skillet and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Press down gently with a spatula to ensure even grilling.

4. Serve:

• Remove from the skillet and let it cool for a minute before slicing. Serve hot.

Simple, Creamy & Delicious – No Eggs Needed!

Make the perfect classic vanilla ice cream at home with just a few simple ingredients. This no-cook base results in rich, smooth ice cream that’s perfect on its own or with your favorite toppings.

Ingredients

• 2 cups (480 ml) heavy cream, cold

• 1 cup (240 ml) whole milk

• 3/4 cup (150 g) granulated sugar

• 2 teaspoons pure vanilla extract

• Pinch of salt

‍ Instructions

1️⃣ Mix the Base

• In a large mixing bowl, combine the milk and sugar.

• Whisk vigorously until the sugar is completely dissolved — this ensures smooth texture.

2️⃣ Add Cream & Flavor

• Stir in the heavy cream, vanilla extract, and a pinch of salt.

• Mix well until fully blended.

3️⃣ Chill the Mixture

• Cover the bowl and refrigerate the mixture for at least 2–4 hours, or ideally overnight.

Chilling improves texture and enhances flavor.

4️⃣ Churn the Ice Cream

• Pour the chilled mixture into your ice cream maker.

• Churn according to your machine’s instructions (usually 20–25 minutes) until it reaches a soft-serve consistency.

5️⃣ Freeze to Set

• Transfer the churned ice cream to an airtight container.

• Freeze for at least 2 hours for firmer, scoopable texture.

Topping & Decoration Ideas

✨ Classic Toppings

• Chocolate syrup

• Caramel drizzle

• Whipped cream

Fruity Flavors

• Fresh strawberries, blueberries, or bananas

• Fruit jam or compote

Crunchy Mix-ins

• Chopped almonds, pistachios, or walnuts

• Crushed cookies (Oreos, graham crackers)

• Waffle cone crumbles

Fun & Colorful

• Sprinkles or rainbow confetti

• Mini marshmallows

• Edible glitter

Gourmet Touch

• Dark chocolate shavings with sea salt

• Espresso powder

• Honey drizzle with dried lavender

Storage Tips

• Store in a freezer-safe, airtight container.

• Press a layer of plastic wrap against the surface to prevent ice crystals.

• Best enjoyed within 2–3 weeks for optimal texture and flavor.

Serving Suggestion

Garnish with fresh mint leaves (as shown in the photo), and serve in a chilled bowl or waffle cone. Perfect for summer parties, cozy desserts, or midnight cravings!

Healthy, Flavorful, and Easy – Ready in Just 30 Minutes!

Whether you’re meal prepping or preparing a cozy dinner, this plate has it all: juicy grilled chicken, creamy mashed potatoes, and a crunchy, refreshing salad. It’s rich in protein, light on calories, and bursting with fresh flavor.

Ingredients (Serves 2)

For the Grilled Chicken

• 2 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika (smoked or sweet)

• Juice of 1 fresh lime

For the Mashed Potatoes

• 2 medium potatoes, peeled and boiled until tender

• 1 tablespoon unsalted butter

• 2 tablespoons milk (or more, for creamier texture)

• 1 tablespoon fresh parsley, chopped

• Salt and black pepper to taste

For the Fresh Salad

• 1 cucumber, thinly sliced

• 1 carrot, peeled and shredded

• Juice of 1/2 lime

• Salt and black pepper to taste

️ Step-by-Step Instructions

1️⃣ Marinate the Chicken

• In a small bowl, combine olive oil, garlic powder, salt, black pepper, paprika, and lime juice.

• Place the chicken breasts in a shallow dish or zip-top bag and coat evenly with the marinade.

• Let it marinate for 15–20 minutes (or up to 2 hours in the fridge for deeper flavor).

Tip: Pound the chicken slightly if the breasts are thick, to ensure even cooking.

2️⃣ Grill the Chicken

• Heat a grill pan, cast iron skillet, or nonstick pan over medium-high heat.

• Add a drizzle of oil if needed, and place the marinated chicken on the hot surface.

• Cook for 4–5 minutes per side, or until the chicken is nicely browned and the internal temperature reaches 165°F (75°C).

• Let rest for a few minutes before slicing.

Tip: Don’t move the chicken too much while cooking – this helps get a good sear.

3️⃣ Prepare the Mashed Potatoes

• While the chicken grills, mash the boiled potatoes in a bowl.

• Add the butter and milk, mixing until smooth and creamy. Add more milk if desired.

• Season with salt and pepper, and stir in chopped parsley for brightness and color.

Optional: For ultra-creamy potatoes, use a potato ricer or hand mixer.

4️⃣ Make the Fresh Salad

• In a bowl, combine the sliced cucumber and shredded carrot.

• Drizzle with the lime juice and season with salt and pepper.

• Toss to coat evenly.

Optional Add-ins: thinly sliced red onions, cherry tomatoes, or a sprinkle of chili flakes for kick.

5️⃣ Assemble and Serve

• On each plate, place a serving of grilled chicken, a scoop of mashed potatoes, and a side of the fresh salad.

• Garnish with a lime wedge and additional parsley if desired.

Serve immediately while warm and fresh!

⏱ Prep & Cook Time

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

Nutrition Information (Per Serving)

• Calories: ~350 kcal

• Protein: ~30g

• Carbohydrates: ~25g

• Fat: ~15g

• Fiber: ~4g

Note: Nutrition values may vary slightly depending on ingredients used.

Tips & Variations

• Add spice: Toss in chili powder or cayenne for a spicier marinade.

• No grill pan? Use a regular nonstick skillet or bake the chicken in the oven at 200°C (400°F) for 20–25 minutes.

• Dairy-free option: Substitute butter and milk with plant-based versions for the potatoes.

• Low-carb version: Swap mashed potatoes for cauliflower mash or a green veggie side.

Soft, Chewy, and Delicious – No Preservatives

These flour tortillas are a kitchen essential — fresh, simple, and far tastier than store-bought. Whether you’re making tacos, burritos, or enjoying them warm with butter or cheese, this step-by-step guide ensures perfect results every time.

Ingredients

• 2 cups all-purpose flour (plus more for dusting)

• 1/2 teaspoon salt

• 2 tablespoons unsalted butter or neutral oil (like vegetable or canola)

• 3/4 cup boiling water (you may need slightly more or less)

Optional: For extra softness, add 1/2 tsp baking powder, though traditional recipes often skip it.

Equipment

• Mixing bowl

• Wooden spoon or silicone spatula

• Stand mixer with dough hook (optional)

• Rolling pin

• Heavy-bottomed skillet, griddle, or nonstick pan

• Damp kitchen towel or paper towel

• Airtight container (for storage)

‍ Instructions

1. Mix Dry Ingredients and Fat

• In a large bowl, combine the flour and salt.

• Add the butter or oil and rub it into the flour with your fingers until the mixture resembles coarse crumbs. This helps coat the flour and improves the texture.

2. Add Boiling Water & Knead

• Slowly pour in the boiling water, stirring with a wooden spoon or spatula until a shaggy dough forms.

⚠️ Caution: Boiling water is hot. If you’re kneading by hand, wait until the dough cools slightly and use a spoon at first.

• Once it’s cool enough to handle, transfer to a floured surface or mix directly in the bowl. Knead the dough for 8–10 minutes (or 5–6 minutes in a stand mixer with a dough hook) until smooth and elastic.

• If the dough feels sticky, add a bit of flour. If too dry, add a splash of warm water.

3. Divide and Shape Dough

• Lightly flour your work surface.

• Divide the dough into 8–10 equal portions for medium tortillas (or more/less depending on the desired size).

• Roll each portion into a smooth ball.

4. Rest the Dough

• Place the dough balls in a bowl or tray. Cover with a warm, damp towel or plastic wrap and let them rest for 10–15 minutes.

• This resting phase relaxes the gluten and makes the dough easier to roll out.

5. Roll Out the Tortillas

• Preheat a dry skillet or griddle over medium heat.

• Lightly flour your surface and rolling pin.

• Roll each dough ball into a thin, round tortilla – about 6–8 inches wide, depending on your portion size.

Try to keep them even in thickness. Don’t worry if they’re not perfectly round—they’ll still taste great!

6. Cook the Tortillas

• Place the rolled tortilla onto the hot skillet. Cook for about 30–45 seconds, or until you see bubbles forming and slight golden spots underneath.

• Flip and cook the other side for another 20–30 seconds.

Don’t overcook — they should be soft with light brown spots, not crisp.

• Remove from the pan and place in a towel-lined container to keep warm and soft while you cook the rest.

Serving Suggestions

• Use immediately for tacos, burritos, wraps, tostadas, or simply slathered with butter.

• Perfect with hummus, curry, grilled meats, or as a soft flatbread side.

Storage Tips

• Room temperature: 2–3 days in an airtight container

• Refrigerator: 5–7 days (wrap tightly to avoid drying out)

• Freezer: 6–8 months (separate each tortilla with parchment, store in a freezer-safe bag)

To reheat:

• Warm in a skillet for 15–30 seconds per side

• Or microwave covered with a damp paper towel for 10–15 seconds

Tips & Variations

• Use whole wheat flour for a nuttier flavor and added fiber.

• Infuse flavor: Add minced garlic, herbs, or spices to the dough.

• For extra flexible tortillas, brush lightly with oil after cooking and stack in a covered dish to steam.

• Make them mini for street-style tacos or large for burritos or wraps.

This simple, small-batch chocolate cake is the perfect treat when you’re craving something sweet but don’t want to turn on the oven. Made with just one egg and a few pantry staples, it’s light, fluffy, and full of rich chocolate flavor. Best of all, it can be cooked on the stovetop in a regular heavy-bottomed pan.

Ingredients

• 1 large egg (room temperature)

• 1/3 cup granulated sugar (add gradually)

• 1/4 cup neutral oil (like canola or sunflower oil)

• 1/3 cup all-purpose flour

• 2 tablespoons unsweetened cocoa powder

• 1/2 teaspoon baking powder

• 1/2 teaspoon vanilla extract

• 1–2 tablespoons chocolate chips (for topping; optional but recommended)

• A pinch of salt (optional, enhances chocolate flavor)

• Butter or oil for greasing the pan

Equipment

• Hand whisk or electric beater

• Mixing bowl

• Fine mesh sieve (for sifting)

• 5-inch round cake mould or heat-safe bowl

• Heavy-bottomed pan with a lid (like a deep non-stick skillet or Dutch oven)

• Trivet or ring stand (to raise the cake mould off the direct base of the pan)

• Toothpick or skewer (for testing doneness)

‍ Instructions

Step 1: Prepare the Egg Mixture

1. Crack the egg into a clean mixing bowl.

2. Begin whisking or beating the egg. After 10–15 seconds, start adding the sugar gradually, a little at a time.

3. Continue whisking for 5–7 minutes (if using a hand whisk, or 2–3 minutes with an electric beater), until the mixture turns pale, thick, and reaches stiff ribbon-like peaks. This aeration is key for a fluffy cake without baking soda.

Tip: If your mixture doesn’t reach stiff peaks, the cake may be denser. Cold eggs can prevent proper aeration—use room-temperature eggs for best results.

Step 2: Incorporate the Oil

4. Add the 1/4 cup oil to the whipped egg mixture. Beat or whisk for about 1 more minute, just until fully combined.

Step 3: Fold in the Dry Ingredients

5. In a separate bowl, sift together the flour, cocoa powder, baking powder, and a pinch of salt.

6. Slowly add the dry ingredients to the wet mixture. Gently fold using a spatula (do not beat), mixing just until no dry spots remain.

7. Stir in the vanilla extract and mix gently to incorporate.

Be careful not to overmix. This can deflate the air bubbles and result in a dense cake.

Step 4: Prepare the Mould

8. Lightly grease a 5-inch round cake mould with oil or butter. You can also line the bottom with parchment paper for easier removal.

9. Pour the batter into the prepared mould and tap gently on the counter to release any large air bubbles.

10. Sprinkle a generous amount of chocolate chips on top if desired.

Step 5: Cook Without an Oven (Stovetop Method)

11. Place a heavy-bottomed pan (like a deep non-stick skillet or Dutch oven) on the stove. Put a trivet, ring stand, or folded foil at the bottom to keep the cake mould from touching direct heat.

12. Cover with the lid and preheat on medium heat for 5 minutes.

13. Carefully place the filled mould inside the pan. Cover the lid tightly.

14. Reduce heat to low and let it cook for 20–30 minutes.

Do not open the lid frequently—this releases steam and heat. After 20 minutes, you can check doneness with a toothpick. If it comes out clean or with a few moist crumbs, it’s ready.

Optional: Oven Method

If you prefer using an oven:

• Preheat oven to 160°C (320°F).

• Bake the cake for 20–30 minutes, checking with a toothpick around the 20-minute mark.

Step 6: Cool and Serve

15. Once done, remove the mould from the pan and let the cake cool for at least 10–15 minutes before unmoulding.

16. Slice and serve as is, or top with a dusting of powdered sugar, a scoop of ice cream, or a drizzle of melted chocolate.

Serving Suggestions

• Enjoy warm or at room temperature.

• Serve with a dollop of whipped cream or yogurt for a light dessert.

• Top with fresh fruits like strawberries or banana slices.

• For a richer finish, frost with a quick ganache or spread Nutella on top.

Storage

• Store leftovers in an airtight container at room temperature for up to 2 days.

• You can also refrigerate it for up to 4–5 days. Reheat slightly before serving to revive softness.

Tips & Variations

• No cocoa? Replace with extra flour and add chocolate chips or chunks to keep the flavor rich.

• No chocolate chips? Try crushed nuts, coconut flakes, or just leave plain.

• Add a dash of coffee powder to intensify the chocolate flavor.

• Make it eggless: Replace the egg with 1/4 cup plain yogurt or 1/4 cup mashed banana (texture may vary slightly).