Barbecue Chicken Pizza 

Ingredients (for 1 large pizza – serves 2 to 3)
Pizza Dough

250g pizza dough (homemade or ready-made)
(If you want the recipe for homemade dough, I can give it to you!)

Chicken Topping

200g chicken breast

1 tablespoon barbecue sauce

1 tablespoon olive oil

1 small red onion, finely chopped

2 to 3 tablespoons barbecue sauce (for spreading on the dough)

1 to 2 tbsp. of crème fraîche (optional, for extra creaminess)

1 ball of mozzarella (or grated mozzarella)

Grated cheese (Emmental or Cheddar)

Fresh parsley for garnish (optional)

Salt, pepper, paprika (optional, to season the chicken)

Preparation

1. Prepare the chicken

Cut the chicken breast into small strips or cubes.

In a bowl, toss the chicken with 1 tablespoon of barbecue sauce, olive oil, salt, pepper, and paprika (if desired).

Brown the chicken in a pan over medium heat for 5-7 minutes until cooked through and lightly browned. Set aside.

2. Preheat the oven

Preheat your oven to 220-250°C (ideally with a pizza stone for an even crispier crust).

3. Prepare the Dough

Roll out the pizza dough on a floured surface or a baking sheet lined with parchment paper.

Spread a layer of barbecue sauce over the dough (you can also add a little sour cream for a creamy effect if you like).

Then spread the barbecue chicken pieces and sliced ​​red onions on top.

4. Top the Pizza

Add the mozzarella and grated cheese (Emmental or Cheddar).

If you’d like more barbecue sauce, you can add a little on top before baking.

5. Bake

Bake the pizza for 12 to 15 minutes, until the dough is golden brown and the cheeses are melted.

6. Finish

Remove from the oven and sprinkle with freshly chopped parsley for a touch of freshness.

Serve warm and enjoy!

Tips

For an even more indulgent pizza, you can add a few slices of grilled bacon or roasted peppers.

A touch of honey on the pizza just before serving can add a sweet note that pairs perfectly with the barbecue sauce.

Savory Chicken, Spinach, Bacon, and Cheese Pinwheels

“ Ingredients:

 1 pound cooked chicken breast, shredded
 2 cups fresh spinach, chopped
 8 slices of bacon, cooked and crumbled
 1 cup shredded cheddar cheese
 1 puff pastry sheet, thawed
 1 clove garlic, minced
 2 tablespoons of butter
 Salt and pepper to taste

 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or silicone mat. Set aside.

 In a skillet over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant.

 Add the shredded chicken, spinach, and crumbled bacon to the skillet and cook for another 2-3 minutes until the spinach wilts. Season with salt and pepper to taste.

 Lay the puff pastry sheet flat and spread the chicken, spinach, bacon, and cheese mixture evenly over the puff pastry, leaving about a 1/2 inch border along the edges.

 Starting at one end, roll the puff pastry sheet up tightly. Cut the roll into 1-inch thick slices.

 Place the slices on the prepared baking sheet and bake for about 15-20 minutes or until golden brown and puffed.

 Allow the pinwheels to cool for a few minutes before serving. Enjoy your savory chicken, spinach, bacon, and cheese pinwheels! 

Can’t get enough of this recipe? Hit that like  and share button  to keep it for later! Enjoy folks! 

Home Made Cranberry Pistachio Energy Bites – a delicious, energy-boosting snack! 
Cranberry Pistachio Energy Bites
Ingredients:
– 1 cup rolled oats
– 1/2 cup pistachios, chopped
– 1/4 cup dried cranberries, chopped
– 2 tablespoons chia seeds
– 1/4 cup almond butter or peanut butter
– 2 tablespoons honey or maple syrup
– 1/2 teaspoon vanilla extract
– Pinch of salt
Directions:
1. In a large mixing bowl, combine the oats, chopped pistachios, dried cranberries, and chia seeds.
2. In a separate bowl, mix together the almond butter (or peanut butter), honey (or maple syrup), vanilla extract, and salt until smooth.
3. Pour the wet mixture over the dry ingredients and stir until everything is fully combined.
4. Roll the mixture into bite-sized balls, about 1 inch in diameter.
5. Place the energy bites on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
6. Store in an airtight container in the fridge for up to one week.
Prep Time: 10 minutes | Chilling Time: 30 minutes | Total Time: 40 minutes
Kcal: 120 kcal | Servings: 12 bites

Blueberry Almond Overnight Oats

This recipe provides a delicious, healthy, and convenient breakfast that you can prepare the night before. The combination of blueberries and almonds offers a wonderful balance of sweetness, tang, and crunch.

Yields: 1 serving Prep time: 5 minutes Chill time: At least 4 hours, or overnight

Ingredients:

• Rolled Oats: 1/2 cup (old-fashioned oats are best for texture, avoid instant oats)
• Milk: 3/4 cup (dairy milk, almond milk, soy milk, or oat milk all work well)
• Greek Yogurt (optional, for creaminess): 1/4 cup plain or vanilla Greek yogurt. If you don’t use yogurt, increase milk to 1 cup total.
• Blueberries: 1/2 cup fresh or frozen blueberries (if using frozen, they will thaw overnight and release their color into the oats). Plus extra for topping.
• Chia Seeds: 1 tablespoon (for thickening and added nutrients)
• Sweetener: 1-2 teaspoons maple syrup, honey, or agave nectar, or to taste (adjust based on the sweetness of your blueberries and yogurt)
• Vanilla Extract (optional): 1/4 teaspoon
• Almonds: 1-2 tablespoons sliced or slivered almonds, plus extra for topping.

Equipment:

• A jar or container with a lid (a pint-sized Mason jar works perfectly)
• Measuring cups and spoons
• Small spoon or whisk for mixing

Instructions:

1. Combine Dry Ingredients: In your jar or container, add the rolled oats and chia seeds.
2. Add Wet Ingredients: Pour in the milk, Greek yogurt (if using), sweetener, and vanilla extract (if using).
3. Add Blueberries: Gently add 1/2 cup of blueberries to the mixture. If using fresh, you can lightly mash a few against the side of the jar to help release their color and flavor. If using frozen, simply add them in.
4. Mix Well: Stir everything together thoroughly until all ingredients are well combined and the chia seeds are dispersed. Make sure there are no clumps of dry oats at the bottom.
5. Add Almonds (Optional): If you want the almonds to soften slightly overnight, stir in 1-2 tablespoons of sliced almonds now. For maximum crunch, reserve all almonds for topping just before serving.
6. Cover and Chill: Place the lid on your container and refrigerate for at least 4 hours, or preferably overnight. This allows the oats and chia seeds to absorb the liquid and soften, creating a creamy texture.
7. Serve: In the morning, give the oats a good stir. If they are too thick, you can add a splash more milk to reach your desired consistency.
8. Garnish: Top with additional fresh blueberries and sliced almonds just before serving. You can also add a drizzle of extra maple syrup or honey if desired.

Tips & Variations:

• For a “Cheesecake” Feel: Add 1-2 tablespoons of cream cheese or a small amount of dairy-free cream cheese alternative to the mix before chilling for a richer, tangier flavor reminiscent of blueberry cheesecake.
• Protein Boost: Add a scoop of vanilla or unflavored protein powder when mixing for an extra protein kick. You might need to add a bit more milk if the mixture becomes too thick.
• Different Fruits: Experiment with other berries like raspberries or mixed berries.
• Nut Butter: Stir in a tablespoon of almond butter or cashew butter for extra creaminess and flavor.
• Spices: A pinch of cinnamon or a tiny amount of nutmeg can add warmth and depth of flavor.
• Meal Prep: You can prepare a few jars at once for quick breakfasts throughout the week. They typically last 3-4 days in the refrigerator.

Banana Caramel Ice Cream

This recipe combines the natural sweetness of bananas with a rich, buttery caramel swirl for a truly indulgent treat.

Yields: Approximately 1 quart Prep time: 30 minutes Chill time: 2-4 hours (for base) + 4-8 hours (for freezing)

Ingredients:

For the Caramelized Bananas:

• 3 large ripe bananas (with some brown spots for best flavor), sliced into 1/2-inch thick rounds
• 2 tablespoons unsalted butter
• 2 tablespoons dark brown sugar
• (Optional) 1-2 tablespoons bourbon (for added depth of flavor)

For the Ice Cream Base:

• 1 cup whole milk
• 2 cups heavy cream (divided)
• 1/2 cup granulated sugar (or more to taste, depending on banana sweetness)
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt (or a pinch, to balance sweetness)

Instructions:

1. Make the Caramelized Bananas:

• In a large skillet or saucepan, melt the butter over medium heat until it starts to sizzle.
• Add the sliced bananas and sprinkle with the brown sugar. Cook for 1-2 minutes per side, until golden brown and slightly softened.
• If using bourbon, carefully add it to the pan and cook for another minute, scraping up any browned bits from the bottom.
• Remove from heat and transfer the caramelized bananas and any syrup to a blender or food processor. Puree until smooth.
• Refrigerate the banana puree until completely chilled (at least 1-2 hours). This is important for the ice cream’s texture.

2. Prepare the Ice Cream Base (Custard):

• In a medium saucepan, whisk together the milk, 1 cup of the heavy cream, granulated sugar, egg yolks, and salt.
• Cook over medium heat, whisking constantly, until the mixture is steaming hot and thick enough to coat the back of a spoon (do not let it boil). This is your custard.
• Immediately remove from heat and pour the custard through a fine-mesh strainer into a clean bowl. This removes any cooked egg bits and ensures a smooth base.
• Stir in the vanilla extract and the chilled banana puree.
• Cover the bowl and refrigerate the ice cream base until thoroughly chilled, preferably overnight, or for at least 2-4 hours.

3. Churn the Ice Cream:

• When you’re ready to churn, use an electric mixer to whip the remaining 1 cup of cold heavy cream until soft peaks form.
• Gently fold the whipped cream into the chilled ice cream base until well combined. This step adds air and makes the ice cream extra creamy.
• Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. The ice cream will likely have a soft-serve consistency at this stage.

4. Freeze and Swirl (Optional Caramel Sauce):

• Transfer the soft ice cream to an airtight freezer-safe container.
• If you want a more distinct caramel swirl (like the image), you can drizzle in some store-bought caramel sauce or make your own quick caramel:
  • Quick Caramel Sauce (optional): In a small saucepan, combine 1/2 cup sugar with 1/4 cup water. Heat over medium-high heat, without stirring, until the sugar dissolves and the mixture turns an amber color. Remove from heat and carefully whisk in 1/4 cup warm heavy cream and a pinch of salt. Stir in 1 tablespoon of butter if desired. Let cool slightly.
• Drizzle the caramel sauce into the ice cream as you transfer it to the container, using a knife or skewer to gently swirl it through.
• Freeze the ice cream for at least 4-8 hours, or until firm enough to scoop. If it becomes too hard, let it soften at room temperature for 5-10 minutes before serving.

Serving: Serve scoops of banana caramel ice cream with fresh banana slices, a drizzle of extra caramel sauce, and a sprinkle of sea salt flakes (optional) for a touch of salted caramel goodness. Enjoy!

Blueberry Bliss Smoothie

This smoothie is packed with antioxidants and has a wonderful sweet and tangy flavor.

Yields: 1 serving Prep time: 5 minutes

Ingredients:

• 1 cup frozen blueberries
• 1/2 frozen banana (optional, but adds creaminess and sweetness)
• 1/2 cup milk (dairy milk, almond milk, soy milk, or oat milk all work well)
• 1/4 cup plain Greek yogurt (or regular yogurt for a thinner consistency)
• 1-2 tablespoons honey or maple syrup (adjust to your sweetness preference)
• 1/2 teaspoon vanilla extract (optional, but enhances flavor)
• A handful of spinach (optional, you won’t taste it but it adds nutrients!)
• Ice (optional, if you want a thicker, colder smoothie)

Equipment:

• Blender

Instructions:

1. Combine ingredients: Add the frozen blueberries, frozen banana (if using), milk, Greek yogurt, honey/maple syrup, and vanilla extract (if using) to your blender. If you’re adding spinach, toss it in now too.
2. Blend: Start blending on low speed, then gradually increase to high. Blend until the mixture is completely smooth and creamy. If it’s too thick, add a splash more milk and blend again. If it’s too thin, add a few ice cubes or a few more frozen blueberries and blend again.
3. Taste and adjust: Taste the smoothie and add more sweetener if desired.
4. Serve: Pour into a tall glass and enjoy immediately! A striped straw, like the one in your image, would be a nice touch!

Tips and Variations:

• For extra protein: Add a scoop of your favorite protein powder.
• For more fiber: Add 1 tablespoon of chia seeds or ground flax seeds.
• For a different berry blend: Feel free to substitute some of the blueberries with other frozen berries like raspberries, strawberries, or a mixed berry blend.
• Make it vegan: Use a plant-based milk and plant-based yogurt.
• Thicker consistency: Use less liquid, or add more frozen fruit/ice.
• Thinner consistency: Add more liquid.

Enjoy your delicious and refreshing berry smoothie!

Banana Almond Chia Pudding Recipe

Ingredients

For the Chia Pudding Base:

• 1 cup unsweetened almond milk (or milk of your choice)

• 2 tablespoons chia seeds

• 1 medium ripe banana (mashed)

• 1 tablespoon almond butter (optional, for extra richness)

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon ground cinnamon

• 1–2 teaspoons maple syrup or honey (optional, adjust to taste)

• A pinch of salt

For the Toppings:

• 1/2 banana (sliced)

• 1 tablespoon sliced almonds

• 1 teaspoon chia seeds

• Drizzle of honey or maple syrup (optional)

Instructions

1. Make the Pudding Base:

   • In a mixing bowl or jar, combine the almond milk, mashed banana, almond butter, vanilla extract, cinnamon, sweetener (if using), and salt.

   • Whisk or stir until well combined.

2. Add Chia Seeds:

   • Stir in the chia seeds.

   • Let sit for 5 minutes, then stir again to prevent clumping.

3. Refrigerate:

   • Cover and refrigerate for at least 2 hours, or preferably overnight, until the mixture thickens into a pudding-like consistency.

4. Assemble and Serve:

   • Once the pudding is set, stir it well and transfer to a serving bowl or glass.

   • Top with banana slices, sliced almonds, chia seeds, and a drizzle of honey or maple syrup if desired.

Tips

• You can blend the pudding mixture before refrigerating for a smoother texture.

• Great for meal prep: Make several servings and store in the fridge for up to 4-5 days.

• Customize toppings with fresh berries, coconut flakes, or granola.

Refreshing Mango Juice

This recipe will yield a smooth, creamy, and naturally sweet mango juice, perfect for a hot day. The image shows some diced mangoes for garnish, which is a lovely addition!

Yields: 4-6 servings Prep time: 15 minutes

Ingredients:

• 2-3 large ripe mangoes (preferably Ataulfo/Honey, Alphonso, or Sindhri/Chaunsa if available, as they are less fibrous and sweeter)
• 1-2 cups cold water (adjust to desired consistency)
• 2-4 tablespoons sugar or honey (optional, depending on mango sweetness and preference)
• 1/2 cup milk or yogurt (optional, for a creamier consistency, as suggested by the image)
• A pinch of salt (optional, enhances sweetness)
• Ice cubes (for serving)
• Fresh mango cubes (for garnish, as seen in the image)

Equipment:

• Sharp knife
• Cutting board
• Blender
• Pitcher (for serving)
• Glasses

Instructions:

1. Prepare the Mangoes:

   • Wash the mangoes thoroughly.
   • Using a sharp knife, carefully slice off the cheeks of the mangoes, avoiding the large flat pit in the center.
   • Score the mango flesh in a crosshatch pattern (without cutting through the skin).
   • Scoop out the diced mango flesh with a spoon into your blender. Alternatively, you can peel the mangoes and then chop the flesh into chunks.
   • Cut any remaining flesh from around the pit and add it to the blender.

2. Blend the Juice:

   • Add 1 cup of cold water to the blender with the mango pulp.
   • If using, add sugar or honey, milk/yogurt, and a pinch of salt.
   • Blend on high speed until completely smooth. If you prefer a thinner consistency, add more water, 1/4 cup at a time, and blend again until you reach your desired consistency.
   • Taste and adjust sweetness if needed.

3. Chill and Serve:

   • Pour the mango juice into a pitcher.
   • Refrigerate for at least 30 minutes to chill thoroughly, or serve immediately over ice.
   • To serve, pour the chilled mango juice into glasses.
   • Garnish each glass with a few fresh mango cubes, as shown in the picture.

Tips for the Best Mango Juice:

• Choose Ripe Mangoes: The success of your juice depends on the ripeness of your mangoes. They should be soft to the touch and have a sweet aroma.
• Strain (Optional): If your mangoes are fibrous, you might want to strain the juice through a fine-mesh sieve after blending to remove any fibers for an extra smooth consistency.
• Adjust Sweetness: Mangoes vary greatly in sweetness. Always taste your juice before adding sugar or honey.
• Creamy Version: The image suggests a creamy consistency. Adding milk (dairy or non-dairy like almond milk) or a dollop of plain yogurt will give it a thicker, creamier texture, almost like a lassi.
• Add-ins: For an extra kick, you can add a squeeze of fresh lime juice, a tiny piece of ginger, or a sprinkle of cardamom powder while blending.

Roasted Chicken and Parmesan Croquettes

Ingredients (for about 20 croquettes)

For the chicken and parmesan béchamel sauce:
200g shredded roasted chicken
50g grated parmesan cheese
50g butter
50g flour
500ml whole milk
1 pinch of nutmeg
Black pepper and salt
1 tbsp chopped parsley (optional)
For the coating:
2 beaten eggs
150g breadcrumbs
Flour (for coating the croquettes)
Oil for frying

Preparation

Prepare the chicken and parmesan béchamel sauce
Make the béchamel sauce: In a saucepan, melt the butter over medium heat. Add the flour and stir well for 2 minutes to form a roux.
Add the milk: Gradually pour in the milk, whisking until you obtain a thick, smooth béchamel sauce. Add the ingredients: Stir in the grated Parmesan cheese, shredded roasted chicken, nutmeg, salt, and pepper. Mix well.
Chilling: Pour the dough into a dish, cover with plastic wrap, and let rest in the refrigerator for 3 hours (or overnight).

Shaping the croquetas
Take portions of the chilled dough and shape them into small cylinders or balls.
Roll each croqueta in flour, then in beaten eggs, and finally in breadcrumbs.

Cooking the croquetas
Heat the oil in a deep fryer or large skillet to 180°C (350°F).
Fry the croquetas in small batches for 2-3 minutes, until golden brown and crispy.
Drain on paper towels.
Serving
Serve these croquetas warm with aioli, lemon mayonnaise, or a spicy tomato sauce.

Tips and Variations
 Add a touch of garlic powder for an even more flavorful taste.
 For a lighter version, bake them in the oven at 200°C for 20 minutes, turning them halfway through.
 Serve them with Spanish tapas such as marinated olives or roasted peppers for a typically Iberian atmosphere.

Enjoy your meal!

 ULTRA-MELLOW HOMEMADE PIZZA 
 Preparation time: 15 min
 Resting time: 1 hour
 Cooking time: 15 min
 Serves: 4

 Ingredients
For the pizza dough:
250 g flour
150 ml warm water
1 tbsp olive oil
1/2 sachet dried yeast (5 g)
1/2 tsp salt
1/2 tsp sugar
For the ultra-mellow topping:
200 g grated mozzarella cheese
100 g grated Emmental cheese
50 g grated Parmesan cheese
1 tbsp dried oregano
2 tbsp 1 tbsp tomato sauce
1 drizzle of olive oil
 Making the Homemade Dough
 Prepare the yeast: In a bowl, mix the warm water with the yeast and sugar. Let it sit for 10 minutes until the mixture foams.

 Knead the dough: In a large bowl, pour the flour and salt. Make a well in the center, add the olive oil and yeast mixture. Knead by hand or with a stand mixer for 5 minutes until you get a smooth, even dough.

 Resting: Form a ball, cover with a clean cloth, and let it rest in a warm place for 1 hour. The dough should double in size.

 Assembly and Baking
 Roll out the dough: On a floured work surface, roll out the dough into a disc about 30 cm in diameter. Place it on a baking sheet lined with baking paper.

 Top generously: Spread the tomato sauce over the dough, then top with the mozzarella, Emmental, and Parmesan cheeses. Sprinkle with oregano and add a drizzle of olive oil.

 Bake to perfection: Bake in an oven preheated to 220°C for 12 to 15 minutes, until the cheese is melted and lightly browned.

 Serve: Remove the pizza from the oven and let it rest for 2 minutes before slicing. Serve piping hot to enjoy the soft cheese!

 Tips for a successful pizza
 Lighter dough? Replace 50g of flour with fine semolina for a perfectly crispy crust.
 No more stringiness? Add a little buffalo mozzarella at the end of cooking.
 Optimal cooking? Preheat the baking sheet in the oven before adding the dough for a crispy base.

 Storage
 Refrigerate: Store in an airtight container for up to 2 days.
 Reheat: 5 minutes in the oven at 180°C to restore its crispiness.
 Freezing: The dough alone can be frozen for up to 2 months.

Cheese and Spinach Stuffed Chicken 

Ingredients:

2 large, boneless, skinless chicken breasts
1 cup fresh spinach, chopped
115g cream cheese, softened
1/2 cup shredded mozzarella cheese
2 garlic cloves, minced
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon paprika
Parsley, for garnish
Instructions:

Prepare the Stuffing:

In a bowl, mix the cream cheese, chopped spinach, mozzarella cheese, and minced garlic until smooth.
Stuff the Chicken:

Make a horizontal slit in each chicken breast to create a pocket. Generously stuff each breast with the mixture. Season the Chicken:

Rub the chicken breasts with olive oil, then season with salt, pepper, and paprika.
Cook the Chicken:

Heat a skillet over medium heat and brown the chicken for 3-4 minutes on each side. Then, transfer the chicken to a preheated oven at 190°C (375°F) and bake for 20-25 minutes, or until cooked through.
Serve and Garnish:

Arrange the chicken breasts on a plate and garnish with freshly chopped parsley. Serve with roasted vegetables or a fresh salad.
How about adding a creamy garlic sauce to this stuffed chicken, or would you prefer to serve it light with a green salad?