Beginning

This picture shows a deliciously cooked meal: Chicken Thighs with Honey and Garlic.

These tasty chicken pieces are covered in a delicious honey garlic sauce and topped with fresh rosemary.

Great for a regular weeknight meal or a special event, this recipe mixes simple ingredients with delicious tastes.

Ingredients To make this tasty dish, you will need these items:

4 chicken thighs with skin and bones.

1/4 cup of honey

3 tablespoons of soy sauce

4 pieces of minced garlic

2 tablespoons of olive oil

1 tablespoon of chopped fresh rosemary

Add salt and pepper according to your preference.

Directions

First, get the chicken ready.
Heat the oven before using it.

Heat your oven to 375°F (190°C) before using it.

Add spices to the chicken.

Pat the chicken thighs with paper towels to remove excess moisture.

Put salt and black pepper on both sides.

Step 2: Prepare the Honey Garlic Sauce Mix the ingredients together.

In a little bowl, mix the honey, soy sauce, chopped garlic, and olive oil until they are well mixed.

Step 3: Cook the chicken. Season the chicken.

Warm a frying pan on medium-high heat. Put a small amount of olive oil.

Cook the chicken thighs with the skin facing down for 3 to 4 minutes until the skin is golden brown and crispy.

Prepare the chicken:

Move the cooked chicken thighs to an oven-safe dish with the skin facing up.

Pour the sweet garlic sauce over the chicken, making sure to cover it well.

Include some new rosemary.

Put the chopped rosemary on top of the chicken.

Chef:

Cook in the oven that has been preheated for 30 to 35 minutes until the chicken is fully cooked and the inside reaches 165°F (75°C).

Put sauce on the chicken while it’s cooking to keep it juicy and tasty.

Step 4: Present Add final touches and serve.

After cooking, allow the chicken to sit for a few minutes.

Serve the dish hot, and add more fresh rosemary on top if you like.

Advice for Making Delicious Honey Garlic Chicken
Use ingredients that are new and in good condition. Fresh garlic and rosemary make the flavors better.

Basting is very important. Spread the sauce over the chicken while it cooks to keep it juicy.

Check if the chicken is fully cooked by measuring its internal temperature.

Main Point
This recipe for roasted chicken thighs with honey and garlic is a tasty mix of sweet and savory tastes.

The sweet garlic sauce, mixed with the fragrant rosemary, is loved by many people.

Make this recipe for a delicious and simple dinner that will make your family and guests happy.

Labels Chicken with Honey and Garlic

Roasted Chicken Legs

Simple Chicken Dishes

Ideas for Weeknight Dinners

Delicious Chicken Dishes

Chicken with a delicious mix of flavors.

Chicken with garlic

Chicken with rosemary.

Tasty Chicken Meal

Roast Chicken

This Cauliflower and Vegetable Bake is a wholesome and satisfying dish packed with flavor. Featuring a creamy cauliflower base topped with sautéed vegetables and melted cheese, it’s a perfect comfort food that’s also nutritious.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 6

INGREDIENTS:
For the Cauliflower Puree:

Cauliflower: 3.5 lbs (about 1.6 kg)

Water: 6.5 cups (1.5 liters)

Salt: 1 tsp (for boiling)

Milk: 2 tbsp

Eggs: 3

Oil: 3 tbsp (for blending)

For the Vegetables:

Mushrooms: 3.5 oz (100 g), diced

Green peppers: 4, diced

Red peppers: 2, diced

Carrot: 1, diced

Onion: 1, diced

Tomatoes: 2, diced

Salt: 1 tsp (for seasoning)

Mint: 1 tsp

Red pepper: 1 tsp

Pepper: 1 tsp

Olive Oil: 4 tbsp (for sauteing)

Topping:

Cheese: 5.5 oz (155 g), grated

INSTRUCTIONS:
Step 1: Prepare the Cauliflower

Cut and Boil: Cut the cauliflower into florets and simmer in water with 1 tsp of salt and 2 tbsp of milk until soft.

Blend: Blend the softened cauliflower with the eggs and 3 tbsp of oil until smooth and creamy.

Step 2: Prepare the Vegetables

Dice: Dice the mushrooms, green peppers, red peppers, carrot, onion, and tomatoes.

Saute: Heat 4 tbsp of oil in a pan. Sauté the onions, carrots, and mushrooms until tender.

Add and Cook: Add the diced tomatoes, 1 tsp of salt, mint, red pepper, and pepper. Cook until the mixture is well combined and the flavors meld.

Step 3: Assemble and Bake

Grease the Dish: Grease a baking dish with 3 tbsp of oil.

Layer: Spread the cauliflower puree evenly in the dish.

Top: Top with the sautéed vegetable mixture and sprinkle with grated cheese.

Bake: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the top is golden and bubbly.

Serving Suggestions:

As a Main: Serve as a main dish with a side salad.

With Grain: Pair with rice or quinoa for a complete meal.

For Lunch: Enjoy as a hearty and filling lunch option.

Tips for Perfect Bake:

Consistency: Ensure the cauliflower puree is smooth for the best texture.

Veggie Saute: Saute vegetables until tender to enhance flavor.

Cheese: Use your favorite cheese for topping to customize flavor.

Nutritional Benefits:

Cauliflower: Rich in vitamins C and K, and a good source of fiber.

Vegetables: Provide essential nutrients and antioxidants.

Cheese: Adds protein and calcium.

Dietary Information:

Contains: Dairy and eggs.

Not Suitable For: Vegan or dairy-free diets.

Nutritional Info (per serving):

Calories: 280 kcal

Carbohydrates: 20g

Protein: 10g

Fat: 18g

Fiber: 5g

Sodium: 800mg

Storage:

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze in portions for up to 3 months. Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe:

Comforting: Combines creamy cauliflower and savory vegetables.

Easy to Make: Simple steps with common ingredients.

Versatile: Enjoy as a main dish or side.

Healthy: Packed with veggies and nutrients.

This Cauliflower and Vegetable Bake is a delicious and nutritious option that brings together creamy cauliflower and a medley of vegetables, topped with melted cheese. It’s perfect for a cozy meal and easy to prepare, making it a great addition to your recipe collection.

Ingredients

• • Oatmeal: 1 cup
  • Milk: 150 ml
  • Eggs: 2

• • Bananas: 2, mashed
  • Sweetener: 1 tsp (honey, maple syrup, or your choice of sweetener)
  • Cocoa Powder: 1 tbsp

• • Baking Powder: 1 tsp
  • Nuts: 40 g, chopped (e.g., walnuts, almonds, or pecans)
  • Avocado Oil: for greasing

Directions

1. 1. Prepare the Batter:
      • In a mixing bowl, combine oatmeal, milk, eggs, mashed bananas, sweetener, cocoa powder, and baking powder. Stir until well mixed.
   2. Add Nuts:
      • • Fold in the chopped nuts, distributing them evenly throughout the batter.

       

   3. Grease the Baking Dish:
      • Lightly grease a baking dish or muffin tin with avocado oil to prevent sticking.

1. Pour and Smooth:
   • Pour the mixture into the greased baking dish, spreading it evenly with a spatula.
2. Bake:
   • • Preheat oven to 180°C (360°F).

    

   • Bake for 30 minutes or until the top is set and a toothpick inserted into the center comes out clean.
3. Cool and Serve:
   • • Allow the bake to cool for a few minutes before slicing. Serve warm or at room temperature.

    

Serving Suggestions

• • Serve with a dollop of Greek yogurt or a drizzle of honey for extra sweetness.
  • Pair with fresh berries for added flavor and color.

• • Top with a sprinkle of extra nuts for crunch.
  • Serve with a side of almond or peanut butter for extra protein.
  • Enjoy with a glass of milk or a cup of coffee for a complete breakfast.

Cooking Tips

• • Use ripe bananas for a naturally sweet flavor.
  • Adjust the level of sweetener based on your preference and the ripeness of the bananas.
  • Substitute avocado oil with coconut oil or olive oil if preferred.

• Add a dash of cinnamon or vanilla extract for extra warmth and flavor.
• If using a muffin tin, reduce baking time to 20-25 minutes.

Nutritional Benefits

• • Oatmeal: High in fiber, great for digestion and heart health.

• • Bananas: Provide natural sweetness, potassium, and vitamin B6.
  • Eggs: Add protein and aid in binding the ingredients.
  • Nuts: A source of healthy fats, protein, and fiber.

Dietary Information

• • Vegetarian: Suitable for a vegetarian diet.
  • Gluten-Free Option: Use certified gluten-free oats if needed.
  • Dairy-Free Option: Substitute milk with a plant-based milk alternative.

• No Refined Sugar: Uses natural sweetener.

Nutritional Facts (Per Serving Estimate)

• • Calories: ~180 kcal
  • Protein: 5 g

• • Carbohydrates: 20 g
  • Fat: 9 g
  • Fiber: 3 g

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat individual portions in the microwave for 20-30 seconds or enjoy cold.

A warm and comforting Filipino soup, Macaroni Sopas combines tender chicken, creamy evaporated milk, and vegetables for a flavorful, satisfying meal. Perfect for rainy days or when you’re craving something cozy!
Ingredients
1 cup elbow macaroni 
1 can (12 oz) evaporated milk 
4 cups water or chicken broth 
1 small onion, chopped 
2 cloves garlic, minced 
1 medium carrot, peeled and diced 
1 cup cooked chicken, shredded 
1 cup cabbage, chopped 
1 tablespoon cooking oil 
Salt and pepper to taste 
Instructions
 Cook the Macaroni
Boil elbow macaroni in salted water until al dente. Drain and set aside.
 Sauté the Aromatics
In a large pot, heat the cooking oil over medium heat. Sauté garlic and onions until fragrant.
 Add Vegetables
Add diced carrots and cook until slightly tender. Then, pour in water or chicken broth and bring to a simmer.
 Combine Ingredients
Add the cooked chicken, cabbage, and cooked macaroni to the pot. Stir everything well.
 Simmer with Evaporated Milk
Pour in the evaporated milk and let the soup simmer for 10-15 minutes, stirring occasionally. Season with salt and pepper.
 Serve and Enjoy
Once the vegetables are tender and flavors have melded, taste and adjust seasoning if needed. Serve hot in bowls.
Additional Tips
Chicken: Leftover rotisserie chicken works great for convenience.
Extra Veggies: Add bell peppers, peas, or corn for more variety.
Creaminess: Adjust the evaporated milk for desired creaminess.
Seasoning: Taste before serving, and add more salt or pepper if needed.
Storage: This soup keeps well in the fridge for a few days. Add more broth when reheating, as the macaroni will absorb liquid.
Enjoy this Filipino Macaroni Sopas for a delicious and comforting bowl that’s perfect for any day!

Need a quick, creamy dip for your fruit platter? 

This Tropical Cheesecake Fruit Dip pairs perfectly with fresh fruits for a crowd-pleasing treat. Creamy, light, and full of cheesecake flavor!

Ingredients:

1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup whipped topping
1/2 cup crushed pineapple, drained
Fresh fruit for dipping (pineapple slices, kiwi, strawberries, etc.)
Instructions:

Beat the cream cheese, powdered sugar, and vanilla together until smooth.
Fold in the whipped topping and crushed pineapple until fully combined.
Serve with a platter of fresh fruits like strawberries, kiwi, and pineapple slices.
Dip your way to tropical paradise! 

Hello, everyone, today we’re going to learn how to make Condensed Milk with 3 Ingredients using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

Hello, everyone, today we’re going to learn how to make Dessert using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

Hello, everyone, today we’re going to learn how to make Creamy dessert using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

Hi everyone, today we’re going to learn how to make gelatin dessert using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

  
1 cup frozen strawberries
1 cup frozen pineapple chunks
1 cup coconut milk
½ cup plain Greek yogurt
2 tbsp honey or agave syrup
1 tbsp coconut flakes (optional, for garnish)
1 tsp vanilla extract
½ cup ice cubes
  
In a blender, combine frozen strawberries, frozen pineapple chunks, coconut milk, Greek yogurt, honey, and vanilla extract.
Blend until smooth and creamy. If the smoothie is too thick, add a bit more coconut milk to reach your desired consistency.
Add ice cubes and blend again until the ice is crushed and well incorporated.
Pour into glasses and garnish with coconut flakes if desired.
Serve immediately and enjoy your tropical escape!
Prep Time: 10 minutes Kcal: 220 per serving

  
1 cup thickened cream (or whipping cream/heavy cream), cold (250ml)
2 large ripe mangoes (yielding about 2 ¼ cups mango puree)
¼ cup icing sugar (powdered sugar)
1 teaspoon orange zest
2 teaspoons powdered gelatine
2 tablespoons orange juice (8 teaspoons)
Extra mango for topping
Equipment 
Mixing bowls
Spatula
Electric beater
Blender or food processor
Small saucepan
  ‍
Step 1: Whip the Cream
 Pour the cold thickened cream into a large mixing bowl.  Using an electric beater, whip the cream to stiff peaks. Be careful not to overwhip as it can become grainy. Once whipped, place the cream in the fridge until needed.
Step 2: Prepare the Mango Puree
 Cut the flesh from the mangoes and blend until smooth using a blender or food processor.  Measure out 2 ¼ cups of mango puree into a medium bowl.  Add the icing sugar and orange zest, and whisk to combine.
Step 3: Dissolve the Gelatine
 In a small saucepan, pour in the orange juice and sprinkle gelatine evenly over the top. Let it sit for 3-4 minutes to soften.  Turn the heat to low and stir until the gelatine is fully dissolved. Make sure not to boil the mixture, and remove from heat as soon as the gelatine dissolves.
Step 4: Combine the Mango Puree and Gelatine
 Pour the gelatine mixture into the mango puree and whisk immediately to combine.
Step 5: Fold Mango into Whipped Cream
 Gently fold one-third of the mango mixture into the whipped cream using a spatula. When just a few streaks remain, add the next portion of the mango mixture. Repeat until fully combined.  Make sure to scrape the bottom of the bowl to ensure all the cream and mango are mixed well.
Step 6: Refrigerate and Set
 Divide the mousse evenly among 6 ramekins or small glasses.  Refrigerate for at least 4 hours or overnight to allow the mousse to set.
Step 7: Garnish and Serve
 Decorate the mousses with finely sliced or cubed extra mango before serving.
Enjoy! 

  
1 cup thickened cream (or whipping cream/heavy cream), cold (250ml)
2 large ripe mangoes (yielding about 2 ¼ cups mango puree)
¼ cup icing sugar (powdered sugar)
1 teaspoon orange zest
2 teaspoons powdered gelatine
2 tablespoons orange juice (8 teaspoons)
Extra mango for topping
Equipment 
Mixing bowls
Spatula
Electric beater
Blender or food processor
Small saucepan
  ‍
Step 1: Whip the Cream
 Pour the cold thickened cream into a large mixing bowl.  Using an electric beater, whip the cream to stiff peaks. Be careful not to overwhip as it can become grainy. Once whipped, place the cream in the fridge until needed.
Step 2: Prepare the Mango Puree
 Cut the flesh from the mangoes and blend until smooth using a blender or food processor.  Measure out 2 ¼ cups of mango puree into a medium bowl.  Add the icing sugar and orange zest, and whisk to combine.
Step 3: Dissolve the Gelatine
 In a small saucepan, pour in the orange juice and sprinkle gelatine evenly over the top. Let it sit for 3-4 minutes to soften.  Turn the heat to low and stir until the gelatine is fully dissolved. Make sure not to boil the mixture, and remove from heat as soon as the gelatine dissolves.
Step 4: Combine the Mango Puree and Gelatine
 Pour the gelatine mixture into the mango puree and whisk immediately to combine.
Step 5: Fold Mango into Whipped Cream
 Gently fold one-third of the mango mixture into the whipped cream using a spatula. When just a few streaks remain, add the next portion of the mango mixture. Repeat until fully combined.  Make sure to scrape the bottom of the bowl to ensure all the cream and mango are mixed well.
Step 6: Refrigerate and Set
 Divide the mousse evenly among 6 ramekins or small glasses.  Refrigerate for at least 4 hours or overnight to allow the mousse to set.
Step 7: Garnish and Serve
 Decorate the mousses with finely sliced or cubed extra mango before serving.
Enjoy! 

 
– 2 ripe mangoes, peeled and sliced
– 2 passionfruit, halved and pulp scooped out
– 1 cup mascarpone cheese
– 1 cup heavy cream
– 1/2 cup powdered sugar
– 1 tsp vanilla extract
– 1 package of ladyfinger biscuits (savoiardi)
– 1 cup mango juice (for soaking)
– Mango slices and passionfruit pulp for garnish
 
1. In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
2. Gently fold in the mascarpone cheese until well combined and creamy.
3. Prepare a shallow dish with mango juice. Quickly dip each ladyfinger in the juice—just a mere dip; we don’t want them soggy!
4. Layer the soaked ladyfingers at the bottom of a rectangular dish.
5. Spread half of the mascarpone mixture over the ladyfingers, then add a layer of sliced mangoes and some passionfruit pulp.
6. Repeat the layers with the remaining ladyfingers, mascarpone mixture, and finish it off with a beautiful layer of mango and passionfruit on top.
7. Refrigerate for at least 4 hours or, for best results, overnight. Patience is key!
8. Serve chilled, garnished with extra mango slices and passionfruit pulp for that gorgeous pop!
Don’t forget to take a picture before you dig in!  

Cabbage and Minced Meat Recipe

Ingredients:

• 1 small cabbage, chopped into small pieces
• 1 pound of ground beef
• 1 can (15 oz) of diced tomatoes
• 1 cup chopped onions
• 2 garlic cloves, finely minced
• 1 tablespoon powdered broth seasoning
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• Salt to taste

Directions:

1. Get the ground beef cooked.

The ground beef should be cooked over medium heat in a large skillet or cast-iron pan. As the beef cooks until it is completely browned, split it up with a wooden spoon.

2. Add the garlic and onions to the skillet.

Move the cooked ground beef to one side of the pan. Put a small amount of oil in the pan and cook the chopped garlic and onions for two to three minutes, or until they are transparent and fragrant.

3. Add Spices and Tomatoes:

Add the diced tomatoes and their liquid. Add the salt, smoked paprika, cumin, cayenne pepper, and broth seasoning. After thoroughly mixing everything, bring the mixture to a simmer.

4. Simmer the Meat and Tomato Mixture:

Lower the heat to medium and cook the mixture for about 5 minutes, allowing the flavors to meld together. Taste and adjust seasoning as needed.

5. Incorporate the Cabbage:

Add the chopped cabbage to the skillet and stir it into the beef and tomato mixture. Continue cooking for 10-15 minutes, stirring occasionally, until the cabbage is tender.

6. Serve:

Serve the dish hot and enjoy its bold and savory flavors.

 

Enjoy