Author: Admin

Ingredients

1 pound fresh crab meat
3 slices of white bread, crust removed
1 egg beaten
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning
1 tablespoon parsley

Make breadcrumbs in food processor so they are chopped up fine. In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Old Bay seasoning. Add breadcrumbs and crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil until golden brown, turning once. Drain on paper towels. Serve with your favorite sauce or don’t use any! These are so good!

Note: Dried bread crumbs. We found that 1 slice of dried bread yields ¼ cup of fine dry bread crumbs. To reach the 1 cup mark we needed 4 slices of bread. Fresh bread crumbs. You can make ⅓ cup of bread crumbs from 1 slice of fresh bread. It takes 3 slices of bread to make 1 cup of fresh bread crumbs.

Homemade Old Bay Seasoning (copycat)

3/4 tablespoon salt
1 tablespoon celery seed
2 teaspoons sweet paprika
1 teaspoon ground dry mustard
1 teaspoon ground ginger
5 bay leaves
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground white pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
1/8 teaspoon ground mace
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/16 teaspoon ground cloves

Place all of the ingredients in a coffee or spice grinder or small blender and grind until it’s a smooth powder. Transfer the spice blend to an airtight jar and store in a dark, cool place.
For optimal flavor use within 3 months.
Makes about 1/4 cup.

I’m always looking for easy meals that pack a flavorful punch. And if they happen to be a “dump everything into a casserole dish and bake” meal, then all the better! Not only is this dish simple to prepare with hardly any prep time involved, but it’s on the healthier side. You can make it even healthier by replacing the sour cream with plain Greek yogurt. Let’s take a look and see how easy this meal is to prepare!

For starters, cover the bottom of casserole dish with salsa and place your chicken on top. Sprinkle a packet of taco seasoning and pour more salsa over everything. Pop the chicken in the oven and come back 30 minutes later to a delicious taco chicken dinner! Top with sour cream, cheese, and green onions, along with any of your favorite taco add-ins. I like avocado on my tacos!

This is such an easy weeknight meal to prepare. You can serve the chicken with Spanish rice for a more filling dinner, or a side salad for a lighter meal. You can also shred the chicken once it’s out of the oven and use it as a traditional taco filling with all of the toppings you want.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 taco seasoning packet
• 1 1/2 cups salsa
• 1/2 cup cheddar cheese, shredded
• 1/2 cup pepper jack cheese, shredded
• 1/4 cup sour cream
• 2 tablespoons green onions, sliced

Preparation

1. Preheat oven to 375° and coat a baking dish with cooking spray.
2. Cover the bottom of the dish with 1/2 cup of salsa and place the chicken on top.
3. Sprinkle taco seasoning over chicken and pour remaining salsa on top.
4. Bake for 30-35 minutes, until chicken is cooked through. Sprinkle cheese on top and bake an additional 2-3 minutes until cheese is melted.
5. Top each chicken breast with a dollop of sour cream and some green onions.

ENJOY!

When you think of Greek food you probably think of the delicious Greek Chicken Gyros.

Vendors line the streets in all the Greek cities with their vertical rotisserie of meat (either pork or chicken) ready to make you the most life-changing wrap you’ll ever find. You’ll usually find these served with fresh tomatoes, onions, fries, and tzatziki. It’s seriously so good and it’s making my mouth water thinking about it.

Ingredients:

For the chicken marinade:
1 pound chicken thighs, boneless and skinless
2 tablespoons olive oil
Juice of 1 lemon
3 cloves garlic, minced
2 teaspoons dried oregano
Salt and pepper to taste
For the Tzatziki sauce:
1 cup Greek yogurt
1 cucumber, grated and drained
2 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped
Salt and pepper to taste
For serving:
4 pita breads
1 tomato, sliced
1 red onion, thinly sliced
Fresh lettuce

Directions:

Marinate the chicken:

In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add chicken thighs and make sure they are well coated with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.

Prepare the Tzatziki sauce:

In another bowl, mix Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper. Cover and refrigerate to let flavors meld.

Cook the chicken:

Heat a grill or skillet over medium-high heat. Remove chicken from the marinade and cook for about 6-7 minutes on each side or until fully cooked and slightly charred. Remove from heat and let rest for a few minutes before slicing thinly.

Assemble the gyros:

Warm the pita breads on the grill or in a dry skillet. Place slices of cooked chicken on each pita, followed by slices of tomato, red onion, and a handful of lettuce.

Top each gyro with a generous dollop of tzatziki sauce.

Serve:

Fold the pitas over the fillings or roll them up. Serve immediately while warm.
Prep Time: 20 minutes (plus marinating time) | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 480 kcal per serving | Servings

Garlic Butter Steak and Potatoes 🥩🥔
Ingredients:
2 ribeye steaks
4 large potatoes, diced
4 tbsp butter
3 cloves garlic, minced
1 tbsp fresh rosemary, chopped
Salt and pepper to taste
2 tbsp olive oil
Directions:

Ingredients

*
– 3-4 lb de rôti de paleron
– 2 cuillères à soupe d’huile d’olive
– Sel et poivre au goût
– 4 gousses d’ail hachées
– 1 gros oignon haché
– 4 grosses carottes pelées et coupées en gros morceaux
– 4 branches de céleri coupées en gros morceaux
– 2 tasses de bouillon de bœuf
– 1 tasse de vin rouge (facultatif)
– 1 boîte (14,5 oz) de tomates en dés
– 2 cuillères à soupe de concentré de tomate
– 2 cuillères à soupe de sauce Worcestershire
– 2 cuillères à café de thym séché
– 2 cuillères à café de romarin séché
– 2 feuilles de laurier
– Persil frais , haché (pour la garniture)

Preparation

PUBLICITÉ

1. Préchauffez le four :
   Préchauffez votre four à 325°F (163°C).
2. Assaisonner et saisir la viande :
   – Assaisonner généreusement le rôti de paleron avec du sel et du poivre de tous les côtés.
   – Faites chauffer l’huile d’olive dans une grande cocotte à feu moyen-vif.
   – Saisir le rôti de tous les côtés jusqu’à ce qu’il soit doré, environ 4 à 5 minutes de chaque côté. Retirez le rôti et réservez.
3. Sauter les aromates :
   – Dans la même cocotte, ajouter l’ail émincé et l’oignon émincé. Faire revenir jusqu’à ce que l’oignon soit ramolli, environ 3-4 minutes.
4. Déglacer et ajouter du liquide :
   – Ajoutez le vin rouge (le cas échéant) pour déglacer la casserole, en raclant les morceaux dorés du fond.
   – Incorporer le bouillon de bœuf, les tomates en dés, le concentré de tomates et la sauce Worcestershire.
5. Ajouter les légumes et les herbes :
   – Remettez le rôti poêlé dans la marmite.
   – Ajoutez les carottes hachées, le céleri, le thym, le romarin et les feuilles de laurier.

PUBLICITÉ

6. Brasez le rôti :
   – Couvrez la cocotte avec un couvercle et transférez-la dans le four préchauffé.
   – Faire braiser pendant 3 à 4 heures, ou jusqu’à ce que la viande soit tendre et se détache facilement à la fourchette.
7. Servir :
   – Sortez le rôti du four et laissez-le reposer quelques minutes.
   – Tranchez ou émincez le rôti et disposez-le sur un plat de service.
   – Verser les légumes et la sauce dessus.
   – Garnir de persil frais haché.

Savourez votre rôti braisé classique aux légumes, parfait pour un repas de famille réconfortant !

Chicken tenders on Texas toast with sauce and sherred mozzarella

Ingredients:

1 lb. chicken tenders
8 slices of Texas toast
2 cups shredded mozzarella cheese
Salt and pepper, to taste
1/2 cup all-purpose flour
2 eggs
1/2 cup milk
1 cup Italian-style breadcrumbs
1/4 cup grated Parmesan cheese
1 cup marinara sauce

Instructions:

Preheat your oven to 375°F.
Season the chicken tenders with salt and pepper.
Set up a breading station with three bowls. In the first bowl, add the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, mix together the breadcrumbs and Parmesan cheese.
Dredge each chicken tender in the flour, shaking off any excess. Dip the chicken into the egg mixture, then coat it in the breadcrumb mixture.
Place the breaded chicken tenders on a baking sheet and bake for 15-20 minutes, or until cooked through and crispy.
While the chicken tenders are baking, toast the Texas toast in a toaster or oven.
Once the chicken tenders are done, remove them from the oven and place them on a baking dish or sheet. Spoon marinara sauce over each tender, then sprinkle shredded mozzarella cheese on top.
Return the chicken tenders to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Place a piece of Texas toast on each plate and top with a chicken tender. Spoon additional marinara sauce over the chicken if desired. Serve hot and enjoy your Chicken Tenders on Texas Toast with Sauce and Shredded Mozzarella!

Ingredients

1 ⅝ cup flour

• 7g dry yeast

• 3g salt

• 180ml hot milk

• 45g butter

• 1 egg

• 125 g grated cheese

• 3 tablespoons chopped parsley

• Softened butter

• Wash the eggs

Preparation

Mix the flour with the salt, make a well in the center and add the yeast, salt, milk, butter and egg. Whisk to combine all the liquids, then start adding the flour from the sides.

When the dough comes together in lumps, knead well until smooth, form a ball, then let rest for 1 hour. Cut the dough into quarters, roll each into a ball and roll out into a rectangle. Brush two rectangles with butter, add cheese and parsley on top and cover with two more layers of dough.

Roll lightly with a rolling pin, then cut into strips. Gather the strips in pairs, sandwiching a little more butter in between. Place on a baking sheet lined with parchment paper and let rest for 20 minutes. Brush with egg yolk and bake at 180C/350F for 25 minutes.

Enjoy !

Ingredients

1 large can of sliced peaches, drained

1 cup Bisquick mix

1 cup of milk

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 cup butter, melted

1 cup of sugar vanilla Ice Cream, optional

Preparation

In a 8 x 8 baking dish, mix Bisquick blend, milk, nutmeg and cinnamon together until completely blended. Mix in liquefied spread.

In a medium blending bowl, mix sugar and peaches. Spoon peaches over the shoemaker hull.

Prepare for 45 minutes to one hour or until outside layer is a brilliant brown. Top with vanilla frozen yogurt

Enjoy !

Prepare to tantalize your taste buds with a family-favorite meal that’s both delectable and easy to prepare: the Slow Cooker Swiss Steak. This sumptuous dish features tender beef in a savory mushroom sauce, slow-cooked to perfection for melt-in-your-mouth tenderness.

One lazy Sunday, the alluring aroma of Swiss Steak filled my kitchen, building anticipation for the meal ahead. When served, my family’s eyes sparkled with excitement. The first bite was nothing short of divine; the meat tender and flavorful, the sauce rich and satisfying. It was a moment of shared joy and a memory still fondly recalled.

Why is this recipe a must-try? It’s not just about the delicious meal but also about the warm, memorable moments it creates. The Slow Cooker Swiss Steak is a recipe that brings joy to your palate and a sense of unity to your home. Let’s delve into this irresistible recipe.

Slow Cooker Swiss Steak Recipe

Ingredients

6 average-sized beef blade steaks

1 average-sized onion, sliced

8 ounces fresh mushrooms, thinly sliced

3/4 cup chicken broth

1/2 cup cream

1/4 cup dry sherry

1/4 cup all-purpose flour

4 tablespoons oil

Salt and pepper, for seasoning

1 tablespoon minced fresh thyme

1 1/2 teaspoons mild paprika

2 tablespoons chopped fresh parsley

Preparation

Heat 2 tablespoons oil in a skillet over medium-high heat. Season beef steaks with salt and pepper and brown on both sides. Transfer to the slow cooker.

In the same skillet, add the remaining oil and sauté mushrooms and onions until tender. Add thyme and paprika, cooking for an additional minute.

Transfer the mushroom and onion mix to the slow cooker over the steaks.

Whisk chicken stock, dry sherry, and flour in a bowl until smooth. Pour over the beef and mushrooms in the slow cooker.

Cover and cook on low for 6-8 hours (or high for 4-5 hours), until beef is tender.

Remove steaks and stir parsley and cream into the sauce in the slow cooker. Return the steaks, coating them in the sauce.

Cook on low for an additional 10 minutes.

Serve the Swiss steak with rice, mashed potatoes, or your favorite sides and relish this delightful meal!

Ingredients:

1/2 cup rolled oats
2 tablespoons honey
1 cup whole wheat flour
1/2 cup unsweetened natural yogurt
1 teaspoon baking powder
1 pinch of salt
1 teaspoon vanilla essence (optional)
Dark chocolate chips (optional)

Instructions:

Preheat the Oven: Begin by preheating your oven to 356°F (180°C).
Prepare the Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, and a pinch of salt.
Incorporate the Wet Ingredients: Add the natural yogurt and honey to the dry mixture. If you’re using vanilla essence, add it now. Mix the ingredients thoroughly until a uniform dough forms.
Shape the Cookies: Using your hands, roll the dough into small balls and gently press them flat to form cookie shapes.
Arrange and Decorate: Place the cookies on a baking sheet lined with parchment paper. If you’d like, add a few dark chocolate chips to each cookie for extra indulgence.
Bake: Bake the cookies in the preheated oven for approximately 15 minutes or until they turn golden brown.
These cookies are not only quick and easy to make but also packed with wholesome ingredients that make them a guilt-free treat. Enjoy them fresh from the oven!

Ingredients:

2 1/4 teaspoons (1 packet) active dry yeast

1 teaspoon sugar

1 cup warm water

2 1/2 cups all-purpose flour

2 tablespoons olive oil

1 teaspoon salt

Directions:

1. In a small bowl, combine the active dry yeast, sugar, and warm water. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy.

2. In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center.

3. Pour the yeast mixture and olive oil into the well. Stir together with a spoon until the dough starts to come together.

4. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

5. Place the dough in a greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm place for about 1-2 hours or until it doubles in size.

6. Once the dough has risen, punch it down to release any air bubbles. Divide the dough in half if you prefer thin crust or use the entire dough for a thicker crust.

7. Roll out the dough on a floured surface into your desired thickness and shape.

8. Transfer the dough to a baking sheet or pizza stone lined with parchment paper.

9. Preheat the oven to 475°F (245°C) and let the dough rest for about 10 minutes.

10. Add your favorite pizza toppings and bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

11. Prep Time: 15 minutes | Rising Time: 1-2 hours | Cooking Time: 12-15 minutes | Total Time: 1 hour 30 minutes

12. Kcal: Varies depending on pizza toppings | Servings: 2 medium-sized pizzas .

INGREDIENTS
16 King’s Hawaiian Original Hawaiian Sweet Rolls – ideally dried out at room temperature for 2 hours
Cream cheese filling:

8 oz room temperature cream cheese (226g)
2–3 tablespoon sweetened condensed milk, to taste
Pinch of salt
Garlic butter custard:

½ cup melted butter (113g)
1 egg
¼ cup milk
2 tbsp sweetened condensed milk
2–3 tablespoon chopped or minced garlic
½ tsp salt
2 tbsp chopped fresh parsley
½ tsp paprika
Topping:

2 tbsp grated or shredded parmesan cheese

INSTRUCTIONS

Pre-heat your oven to 350F (conventional) and prepare a baking sheet with parchment paper
Using a sharp serrated knife, make 4 cuts in each roll that go 75% of the way down, dividing each roll into 8 equal sections that are still connected. If this feels too hard, you can do just 2 cuts, making 4 sections each
Mix together the cream cheese, sweetened condensed milk and salt until they are combined, and transfer to a piping bag. Make a small cut, and fill each roll by piping the cream cheese filling into each opening of the rolls
In a separate bowl, mix together the melted butter, egg, milk, sweetened condensed milk, garlic, salt, parsley and paprika until combined
Carefully dip each roll into the garlic butter mixture for 1-2 seconds per side, and place onto the lined baking sheet. Lift up any leftover garlic from the bottom of the bowl and brush onto the rolls
Sprinkle parmesan cheese on the rolls
Bake for ~15 minutes until the rolls are golden
Serve while still warm, and enjoy!