Sweet and Sour Shrimp

Ingredients:

• * 2 pounds frozen, breaded jumbo shrimp
• * 2 tablespoons vegetable oil
• * 1 bell pepper, cut into bite-sized pieces
• * 1 onion, roughly chopped
• * 3 garlic cloves, minced
• * 1 carrot, thinly sliced
• * 1/2 teaspoon salt
• * 1/4 teaspoon black pepper
• * 1/2 cup pineapple juice
• * 1/4 cup ketchup
• * 1/4 cup rice vinegar
• * 2 tablespoons soy sauce
• * 2 tablespoons honey
• * 1 tablespoon cornstarch mixed with 2 tablespoons water
• * Water, as needed to thin the sauce
• * 1 teaspoon Sambal Oelek (chili garlic sauce), optional
• * 1 cup pineapple chunks (canned or fresh)

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with foil. Lightly coat it with cooking spray and arrange the frozen shrimp on one side in a single layer. Set aside.

2. In a medium bowl, toss the vegetable oil with the chopped bell pepper, onion, garlic, and carrot. Season with salt and pepper, stirring until well coated. Spread the vegetables on the other side of the baking sheet.

3. Bake the shrimp and vegetables for 14-16 minutes, flipping halfway through to ensure even cooking.

4. While the shrimp and vegetables are baking, make the sauce. In a large skillet, combine the pineapple juice, ketchup, rice vinegar, soy sauce, and honey. Warm over medium heat, stirring constantly until smooth and combined.

5. Bring the sauce to a simmer, lower the heat, and add the cornstarch slurry. Stir until thickened and shiny. Add water if needed to reach desired consistency. If using, stir in the Sambal Oelek.

6. Once the shrimp and vegetables are done, transfer them to the skillet with the sauce. Add the pineapple chunks and stir to coat everything in the sauce.

7. Serve the sweet and sour shrimp with rice or noodles, and enjoy!

Pan-Seared Chicken Breasts in Pepper Parmesan Sauce

Ingredients:

• 4 boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and freshly cracked black pepper, to taste

• 1 tablespoon unsalted butter

• 2 garlic cloves, minced

• 1 jar (12–16 oz) roasted bell pepper sauce

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 1 teaspoon freshly ground black pepper (adjust to taste)

• 1/2 teaspoon red pepper flakes (optional)

• 1 teaspoon Italian seasoning

• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken:

Pat the chicken breasts dry with paper towels. Season both sides with garlic powder, onion powder, salt, and pepper.

2. Sear the Chicken:

Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5–6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove and set aside.

3. Make the Sauce:

In the same skillet, reduce the heat to medium and add the butter. Once melted, sauté the minced garlic until fragrant, about 30 seconds. Add the roasted bell pepper sauce and stir to combine.

4. Enhance with Cream and Parmesan:

Pour in the heavy cream and stir well. Add the Parmesan cheese, black pepper, red pepper flakes (if using), and Italian seasoning. Cook until the sauce thickens slightly, about 3–4 minutes.

5. Combine Chicken and Sauce:

Return the chicken breasts to the skillet, spoon the sauce over the chicken, and simmer for 2–3 minutes to meld the flavors.

6. Garnish and Serve:

Sprinkle with fresh parsley before serving. This dish pairs wonderfully with pasta, rice, or roasted vegetables.

Bread bake in 6 minutes 

Ingredients:

• 1 teaspoon of sugar (5 grams)
• 1 teaspoon of salt (5 grams)
• 1 tablespoon of vegetable oil (10 ml)
• 1 tablespoon of yogurt (20 grams)
• 1 cup warm milk (200 ml)
• 2.5 cups all-purpose flour (300 grams)

Directions:

1. If using active dry yeast, mix it with the sugar and warm milk. Let it sit for 5-10 minutes until foamy (skip if using instant yeast).
2. In a mixing bowl, combine the flour, sugar, and salt.
3. Add the warm milk, vegetable oil, and yogurt, and mix until a dough forms.
4. Knead the dough on a lightly floured surface for 5-10 minutes, or until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough to release the air, then divide it into 8-10 pieces.
7. Shape each piece into a roll and place on a baking sheet lined with parchment paper.
8. Cover and let the rolls rise for 20-30 minutes until slightly puffed.
9. Preheat the oven to 250°C (480°F) and bake for 6 minutes or until golden brown on top.
10. Allow to cool slightly before serving. Enjoy!

Ingredients

Leftover shredded chicken or drained canned chicken 25 ounces
Dijon mustard 1 teaspoon
Large egg 1
Dried thyme ⅛ teaspoon
Breadcrumbs ¼ cup
Onion powder ¼ teaspoon
Garlic powder ¼ teaspoon
Salt and black pepper To taste
Oil, for frying (vegetable or olive oil) Enough to cover the bottom of the skillet

Preparation

Combine the chicken mixture. In a large bowl, mix the shredded chicken, Dijon mustard, egg, breadcrumbs, thyme, onion powder, garlic powder, salt, and pepper.
Form the fritters. Shape the chicken mixture into small patties.

Heat the oil. Heat oil in a skillet over medium heat.
Fry the fritters. Cook the fritters for 3-4 minutes per side, or until golden brown and crispy.
Serve and enjoy. Serve the fritters with your favorite dipping sauce.

Puff pastry recipe 

Ingredients:

For the Apple Filling:

• 5 medium apples (670g, approx. 3 cups, sliced)
• 1 tablespoon lemon juice
• 2 tablespoons granulated sugar (40g)
• 1/4 teaspoon ground cinnamon

For the Cake Batter:

• 5 tablespoons butter (100g, softened)
• Pinch of salt
• 5 tablespoons granulated sugar (100g)
• 8g vanilla sugar (approx. 1 1/2 teaspoons)
• 2 medium eggs (each 63g)
• 4g baking powder (approx. 1 teaspoon)
• 400g all-purpose flour (approx. 3 1/4 cups)
• 1 egg yolk (for brushing)
• Powdered sugar, for dusting (optional)

Steps to Prepare:

Prepare the Apple Filling:

1. Peel, core, and slice the apples into thin wedges. The number of slices will depend on the size of the apples, but you want to end up with about 3 cups of sliced apples.
2. In a large bowl, combine the sliced apples with the lemon juice, granulated sugar, and ground cinnamon. Toss everything together gently to ensure the apples are evenly coated. Let the mixture sit while you prepare the cake batter, allowing the flavors to meld together and the apples to release some of their juice.

Make the Cake Batter:

1. Preheat the oven to 180°C (350°F). Grease and flour a round 9-inch cake pan or line it with parchment paper to prevent the cake from sticking.
2. In a large mixing bowl, beat the softened butter with the granulated sugar and vanilla sugar until the mixture becomes light and fluffy. This step usually takes about 3-5 minutes, so be patient—it will ensure a light, airy texture in your cake.
3. Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated before adding the next one.
4. In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix the batter, as this can lead to a dense cake.
5. Once the batter is smooth and well-combined, it’s time to layer it with the apples.
6. Spoon half of the apple filling over the batter, spreading the apples evenly across the surface.
7. Add the remaining cake batter on top of the apples, smoothing it out carefully. Don’t worry if some apples peek through the batter—that’s part of the charm.
8. Finally, add the rest of the apples on top of the cake batter, gently pressing them into the batter. This will create the signature apple layer that makes this cake so irresistible.

Assemble the Cake:

Pour half of the cake batter into the prepared cake pan, smoothing it out evenly with a spatula.

Bake the Cake:

1. Brush the top of the cake with the egg yolk for a glossy, golden finish. This step is optional, but it adds a beautiful shine to the cake.
2. Place the cake in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The top of the cake should be golden brown, and the apples should be tender.
3. Once the cake is done, remove it from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Serve and Enjoy:

1. Once the cake has cooled, you can dust it with powdered sugar for an elegant finish. Serve slices of the cake as-is or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
2. This apple cake pairs wonderfully with a hot cup of tea or coffee, making it a perfect afternoon snack or a comforting dessert to end a meal.

Enjoy!

Ingredients

Squeeze off any excess moisture before grating 1 cup of zucchini.

50/50 ml of grated carrots

Chop 1/2 cup of bell peppers (any color)

half a cup of green onions, chopped

3/4 cup of shredded cheese (any kind, including mozzarella, cheddar, or a combination of the two)

It calls for 3/4 cup of flour, which may be all-purpose, whole wheat, or a combination of the two.

baking powder, 1 teaspoon

1⁄2 teaspoon of salt

Black pepper, 1/4 teaspoon

1/4 teaspoon of garlic powder, if desired

three big eggs

one-fourth cup liquid

2 tablespoons of warm butter or olive oil

Instructions:

Get the oven ready: Prepare a muffin pan by greasing it or lining it with paper liners and heating the oven to 375°F, or 190°C.

To get the vegetables ready, grate the zucchini and use a clean dish towel to press out any extra moisture. Peel and mince the garlic, green onions, and bell peppers. Grate the carrots.

The dry ingredients should be mixed in a big bowl with the baking powder, salt, black pepper, garlic powder (if using), and flour.

Incorporate Wet Elements: In one other basin, blend the eggs, milk, and either melted butter or olive oil. Combine the dry ingredients with the liquid mixture by stirring until just blended.

Stir in the Carrots, Bell Peppers, Green Onions, Shredded Cheese, and Zucchini. Mix gently.

Spoon the batter into the muffin tins, filling each one three quarters of the way to the top.

In a preheated oven, bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean and the tops are golden brown.

After a few minutes of cooling in the pan, move the muffins to a wire rack to finish cooling before serving. It may be served hot or chilled.

You may have them for breakfast or as a savory snack. If you would want to modify this recipe in any way, please inform me.

Ingredients

• • 1 cup oatmeal
  • 2 eggs

• • 1 glass (about 240 ml) of milk
  • Fresh parsley, chopped
  • 100 grams cheese, grated (cheddar, mozzarella, or your favorite)

• • Salt, to taste
  • Dry Provençal herbs, to taste
  • Chili flakes, to taste

• Oil for frying
• Sesame seeds, for sprinkling

Directions

Preparing the Pancake Batter:

1. 1. Combine Dry Ingredients:
      • • In a large mixing bowl, combine 1 cup of oatmeal with a pinch of salt, dry Provençal herbs, and chili flakes to taste. Mix well.

       

   2. Add Wet Ingredients:
      • Crack 2 eggs into the bowl and add 1 glass of milk. Mix until all ingredients are well combined.

1. Add Cheese and Parsley:
   • Stir in the grated cheese and chopped parsley until evenly distributed throughout the batter.

Cooking the Pancakes:

4. 4. Heat the Oil:
      • • Heat a small amount of oil in a non-stick skillet over medium heat.

       

   5. Cook the Pancakes:
      • • Pour a ladleful of the batter into the skillet, spreading it out into a round pancake shape.
        • Sprinkle a few sesame seeds on top of the pancake.

       

      • Cook for about 2-3 minutes on each side, or until the pancakes are golden brown and cooked through.
      • Repeat with the remaining batter, adding more oil to the skillet as needed.

Serving:

6. Serve the Pancakes:
   • Serve the savory oatmeal pancakes hot, garnished with additional parsley if desired.

Serving Suggestions

• • These savory pancakes are perfect on their own or served with a side salad.

• For an extra burst of flavor, top with a dollop of sour cream or Greek yogurt.

Cooking Tips

• • Adjust the amount of chili flakes according to your heat preference.
  • Make sure to cook the pancakes over medium heat to avoid burning them.

Nutritional Benefits

• These pancakes are packed with protein from the eggs and cheese.
• Oatmeal provides a good source of fiber, making this dish both filling and nutritious.

Dietary Information

• • To make this recipe dairy-free, use a dairy-free milk alternative and cheese substitute.

• Ensure all ingredients are gluten-free if you have gluten sensitivities.

Storage Tips

• Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a skillet or microwave before serving.

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