PST-Algerie

Author: Admin

  • Sheet Pan Baked Egg Rolls: A Healthier Twist on a Classic Favorite

    Sheet Pan Baked Egg Rolls: A Healthier Twist on a Classic Favorite

    Egg rolls are a beloved appetizer in many Asian cuisines, known for their crispy exterior and savory filling. However, traditional egg rolls are typically deep-fried, making them a less healthy option for those watching their diet. Enter Sheet Pan Baked Egg Rolls: a delicious, healthier alternative that doesn’t sacrifice any of the flavor or crunch. By baking them on a sheet pan, you can enjoy all the goodness of egg rolls with a fraction of the oil.

     

     

    Sheet Pan Baked Egg Rolls are a fantastic, healthier alternative to traditional fried egg rolls. They offer the same delicious taste and satisfying crunch without the excess oil, making them perfect for a lighter appetizer or snack. Easy to make and packed with flavor, these egg rolls are sure to become a favorite in your household. Enjoy them as a starter for your next Asian-inspired meal or as a tasty treat anytime!!! Here’s how to make these delightful treats.

    INGREDIENTS:

    For the Filling:

    • 1 pound ground pork or chicken
    • 2 cups shredded cabbage
    • 1 cup shredded carrots
    • 1/2 cup chopped green onions
    • 2 cloves garlic, minced
    • 1 tablespoon ginger, minced
    • 2 tablespoons soy sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon sesame oil
    • 1 tablespoon rice vinegar
    • 1/2 teaspoon black pepper
    • 1 tablespoon cornstarch

    For the Egg Rolls:

    • 1 package egg roll wrappers (about 20 wrappers)
    • 1 tablespoon vegetable oil
    • Cooking spray

    For Serving:

    • Sweet chili sauce
    • Soy sauce
    • Hot mustard

    INSTRUCTIONS:m

    Method:

    1. Prepare the Filling:
      • In a large skillet, heat the sesame oil over medium heat.
      • Add the ground pork or chicken and cook until browned, breaking it up with a spoon as it cooks.
      • Once the meat is cooked, add the minced garlic and ginger, cooking until fragrant, about 1-2 minutes.
      • Stir in the shredded cabbage and carrots, cooking until they begin to soften, about 3-4 minutes.
      • Add the chopped green onions, soy sauce, oyster sauce, rice vinegar, and black pepper. Stir to combine.
      • Dissolve the cornstarch in a tablespoon of water and add to the skillet. Cook for another 2-3 minutes, until the mixture thickens slightly.
      • Remove from heat and let the filling cool slightly.
    2. Assemble the Egg Rolls:
      • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
      • Place an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond shape).
      • Spoon about 2-3 tablespoons of the filling onto the center of the wrapper.
      • Fold the bottom corner over the filling, then fold in the sides, and roll up tightly to enclose the filling. Brush the edges with a bit of water to seal.
      • Place the assembled egg rolls seam-side down on the prepared baking sheet.
      • Brush the tops of the egg rolls with vegetable oil to help them crisp up in the oven.
    3. Bake the Egg Rolls:
      • Bake in the preheated oven for 15-20 minutes, turning them halfway through, until they are golden brown and crispy.
      • Remove from the oven and let them cool slightly before serving.
    4. Serve:
      • Serve the baked egg rolls hot, with your choice of dipping sauces like sweet chili sauce, soy sauce, or hot mustard.

    Tips for Perfect Sheet Pan Baked Egg Rolls:

    • Don’t Overfill: Be careful not to overfill the egg roll wrappers, as this can cause them to burst open during baking.
    • Seal Well: Make sure to seal the edges of the egg rolls well with water to prevent them from opening up while baking.
    • Turn for Even Browning: Turning the egg rolls halfway through baking ensures they brown evenly on all sides.

    Variations:

    • Vegetarian: For a vegetarian version, replace the meat with tofu or additional vegetables like mushrooms, bell peppers, and zucchini.
    • Spicy: Add a teaspoon of sriracha or chili garlic sauce to the filling for a spicy kick.
    • Seafood: Substitute the pork or chicken with cooked shrimp or crabmeat for a seafood twist.

    ENJOY IT 💛

  • Swiss Chicken Casserole

    Swiss Chicken Casserole

    Ingredients:
    6 boneless, skinless chicken breasts
    ¼ cup grated parmesan cheese
    ¼ teaspoon salt
    ¼ teaspoon ground black pepper
    12 slices Swiss cheese
    10.5 ounce can cream of chicken soup
    1 cup chicken broth
    2 garlic cloves, minced
    ½ cup melted butter
    8 ounce package Stove Top stuffing mix
    1 teaspoon fresh minced parsley (optional)
    Instructions:
    First, preheat the oven to 350F degrees and use nonstick cooking spray to coat a 9×13-inch baking dish.
    Add the cream of chicken soup, chicken broth and minced garlic to a large mixing bowl and stir until combined.
    Add the chicken breasts to the bottom of the sprayed baking dish.
    Add the grated parmesan, salt and pepper to the chicken breasts in the baking dish, flipping over to get both sides (not shown in video.)
    Use 2 slices of Swiss cheese to cover each piece of seasoned chicken in the dish.
    Pour the soup mixture on top of the cheese and spread it around so it covers the chicken breasts as much as possible.
    Carefully, sprinkle the dry Stovetop stuffing mix over the layered soup, cheese and chicken.
    Evenly pour the melted butter on top of the stuffing mix.
    Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
    Remove the dish from the oven and take the foil off. Then bake again for another 15-20 minutes so the top of the stuffing browns and the chicken gets to finish baking. Use a meat thermometer to make sure the chicken breasts reach 165F before serving.
    Add the optional parsley, if using, and serve this casserole immediately.
  • Loaded Cheesy Pocket Tacos

    Loaded Cheesy Pocket Tacos

    Ingredients:
    For the Taco Meat:
    1 pound ground beef or ground turkey
    1 packet (1 oz) taco seasoning mix
    1/2 cup water
    For the Pockets:
    8 large flour tortillas
    2 cups shredded cheddar cheese
    2 cups shredded Monterey Jack cheese
    Toppings:
    Shredded lettuce
    Diced tomatoes
    Sliced black olives
    Diced red onions
    Sliced jalapeños
    Sour cream
    Salsa
    Guacamole
    Fresh cilantro, chopped
    Instructions:
    Prepare the Taco Meat:
    In a large skillet, cook the ground beef or turkey over medium-high heat until browned and cooked through. Drain any excess fat.
    Add the taco seasoning mix and water. Stir to combine and simmer for 5 minutes until the sauce thickens. Remove from heat.
    Assemble the Cheesy Pockets:
    Preheat your oven to 375°F (190°C).
    Lay out the flour tortillas on a flat surface.
    Sprinkle an even layer of cheddar cheese and Monterey Jack cheese on one half of each tortilla.
    Spoon a portion of the taco meat over the cheese.
    Fold the tortillas in half to form a pocket, pressing down gently to seal.
    Bake the Pockets:
    Place the filled tortillas on a baking sheet lined with parchment paper.
    Bake in the preheated oven for 10-12 minutes, or until the tortillas are golden brown and the cheese is melted.
    Serve:
    Remove the cheesy pocket tacos from the oven and let them cool for a minute.
    Carefully open each pocket and add your desired toppings such as shredded lettuce, diced tomatoes, black olives, red onions, jalapeños, sour cream, salsa, guacamole, and fresh cilantro.
    Prep Time: 20 minutes | Cooking Time: 15-20 minutes | Total Time: 35-40 minutes
    Servings: 8 loaded cheesy pocket tacos
    Enjoy these loaded cheesy pocket tacos for a fun and flavorful meal that’s perfect for any occasion!❤️
  • Delicious Brown Sugar Chops Recipe

    Delicious Brown Sugar Chops Recipe

    If you’re looking for a sweet and savory dish that’s easy to make and sure to impress, look no further than this Delicious Brown Sugar Chops Recipe. These chops are perfect for a family dinner, a special occasion, or just a cozy night in. The combination of brown sugar and savory spices creates a mouthwatering glaze that will have everyone coming back for seconds.

    This Delicious Brown Sugar Chops Recipe is a fantastic way to elevate a simple pork chop dinner into something truly special. The sweet and savory glaze is a crowd-pleaser, making this dish a hit every time.

    INGREDIENTS:

    • 4 bone-in pork chops (about 1 inch thick)
    • 1/2 cup brown sugar
    • 1/4 cup soy sauce
    • 1/4 cup ketchup
    • 2 tablespoons Dijon mustard
    • 2 cloves garlic, minced
    • 1 teaspoon ground ginger
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
    • 1 tablespoon olive oil

    INSTRUCTIONS:

    1. Prepare the Marinade:
      • In a medium-sized bowl, combine the brown sugar, soy sauce, ketchup, Dijon mustard, minced garlic, ground ginger, black pepper, and red pepper flakes if using. Mix well until the brown sugar is fully dissolved and all ingredients are well combined.
    2. Marinate the Chops:
      • Place the pork chops in a large resealable plastic bag or a shallow dish. Pour the marinade over the chops, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results. This allows the flavors to penetrate the meat thoroughly.
    3. Preheat the Oven:
      • When ready to cook, preheat your oven to 375°F (190°C).
    4. Sear the Chops:
      • Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, remove the pork chops from the marinade (reserving the marinade for later) and sear them in the skillet for about 2-3 minutes per side, until they are nicely browned.
    5. Bake the Chops:
      • Pour the reserved marinade over the seared chops in the skillet. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C). Baste the chops with the marinade a couple of times during baking to keep them moist and flavorful.
    6. Rest and Serve:
      • Once done, remove the skillet from the oven and let the chops rest for about 5 minutes before serving. This helps the juices redistribute within the meat, ensuring each bite is tender and juicy.
    7. Garnish and Enjoy:
      • Serve the brown sugar chops with your favorite sides, such as mashed potatoes, steamed vegetables, or a fresh salad. Garnish with freshly chopped parsley or green onions for a touch of color and extra flavor.

    Tips for Perfect Brown Sugar Chops:

    • Marinate Longer: The longer you marinate the pork chops, the more flavorful they will be. Overnight marination is ideal.
    • Don’t Skip the Searing: Searing the chops before baking locks in the juices and adds a beautiful caramelized crust.
    • Use a Meat Thermometer: To avoid overcooking, use a meat thermometer to check for doneness. Pork chops are perfectly cooked at 145°F (63°C).

    Enjoy!!

  • Cheese Stuffed Naan Bread: A Delicious and Cheesy Delight

    Cheese Stuffed Naan Bread: A Delicious and Cheesy Delight

    Ingredients

    • 2 tsp dry yeast (7g)
    • 1 tsp granulated sugar (4g)
    • 2/3 cup warm milk (160ml)
    • 2 cups bread flour (260g)
    • 2 tbsp plain yogurt (30g)
    • 2 tbsp olive oil (30ml)
    • 1/2 tsp salt (2.5g)
    • Chopped chives (to taste)
    • Chopped coriander (to taste)
    • Shredded mozzarella (to taste)
    • Garlic powder (to taste)

    Nutrition Information

    • Serving Size: 1 naan bread (assuming 4 naan breads)
    • Number of Servings: 4
    • Calories: 320
    • Total Fat: 14g
    • Saturated Fat: 6g
    • Cholesterol: 25mg
    • Sodium: 350mg
    • Total Carbohydrates: 40g
    • Dietary Fiber: 2g
    • Sugars: 3g
    • Protein: 10g

    Instructions

    Step 1: Activate the Yeast
    1. Prepare the yeast mixture: Add 1 tsp of granulated sugar to 2/3 cup of warm milk and stir. Then sprinkle 2 tsp of dry yeast and stir again. Set aside for about 5 minutes until it gets foamy.
    Step 2: Prepare the Dough
    1. Mix the ingredients: In a standing mixer bowl, add 2 cups of bread flour, 2 tbsp of plain yogurt, 2 tbsp of olive oil, 1/2 tsp of salt, and the yeast mixture. Mix to incorporate all ingredients and then knead for 10 minutes until the dough is smooth and elastic.
    2. Let the dough rise: Form the dough into a ball and place it in an oiled bowl. Coat the dough with some oil to prevent a crust from forming. Cover the bowl tightly with cling film and leave it in a warm, draft-free place until the dough doubles in size.
    Step 3: Shape and Fill the Dough
    1. Prepare the dough balls: Flour the working surface and place the risen dough on it. Lightly knead it into a log and cut it into 4 equal pieces. Form each piece into a ball.
    2. Roll and fill: Take 1 ball and roll it into a round disk. Place some chopped chives in the center, followed by shredded mozzarella and a sprinkle of garlic powder. Wrap the filling with the edges of the dough and pinch the seams together.
    3. Prepare the coriander topping: Lightly wet the top surface of the ball with some water and then dip it in a plate containing chopped coriander leaves. Place the ball seam side down on the working surface and roll it into an oval shape of 5×8 inches (13×20 cm). Place the rolled dough on a lightly floured baking tray and repeat with the remaining balls.
    Step 4: Cook the Naan
    1. Heat the skillet: Heat an iron cast skillet on medium-high heat until it’s smoking.
    2. Cook the naan: Place the rolled dough coriander side down onto the skillet and cook for 1 ½ minutes on each side or until fully cooked. Transfer to a plate and brush with some oil or melted butter. Cover with a kitchen cloth to keep warm while you cook the remaining naan breads.
    Serving
    1. Serve warm: Best served warm, these cheese-stuffed naan breads are perfect as a side dish or snack. Enjoy!
    Tips
    • Ensure proper dough rise: Make sure to let the dough rise in a warm, draft-free environment to achieve the best texture.
    • Use fresh herbs: Fresh chives and coriander add a burst of flavor, but dried herbs can be used in a pinch.
    • Adjust the filling: Feel free to experiment with different cheese types and additional fillings like spinach or cooked mushrooms.
    Conclusion
    These Cheese Stuffed Naan Breads are a delightful addition to any meal. With their soft, fluffy texture and flavorful, cheesy filling, they are sure to become a favorite in your household. Enjoy making and eating this delicious treat!
  • The best Garlic Butter Chicken with Parmesan Rice

    The best Garlic Butter Chicken with Parmesan Rice

    Ingredients:
    1 lb. chicken tenderloins
    Salt and pepper
    1/2 teaspoon garlic powder
    2 tablespoons olive oil
    1 stick butter, divided
    2 tablespoons minced garlic
    1/4 teaspoon red pepper flakes
    1 1/2 teaspoons salt, divided
    1/2 cup dry white wine
    1 1/2 cups uncooked white rice
    3 cups chicken broth
    1/2 cup fresh grated Parmesan cheese
    Directions:
    Season the chicken with salt, pepper, and garlic powder. Heat olive oil over medium heat in a large nonstick skillet. Cook the chicken until browned and fully cooked through. Remove the chicken from the skillet, cover it, and set it aside.
    In the same skillet, add butter, minced garlic, red pepper flakes, and 1/2 teaspoon of salt. Sauté the garlic for 3 minutes, making sure it doesn’t burn.
    Turn up the heat to medium-high and add the white wine. Stir vigorously to blend the wine with the butter. Cook for about 5 minutes until the mixture reduces by half. Set aside 2 tablespoons of the sauce for later.
    Add the rice to the skillet and stir for 3-4 minutes until it starts to brown. Add the chicken broth and remaining 1 teaspoon of salt. Bring to a low boil, then reduce the heat to medium-low, cover, and cook for 20 minutes. Stir occasionally during the first 15 minutes.
    Sprinkle the Parmesan over the rice. Place the chicken tenders on top of the rice and drizzle with the reserved pan sauce. Cover, remove from heat, and let stand for 5 minutes. Garnish with more Parmesan and fresh parsley if desired.
    Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
    Calories: 450 kcal per serving | Servings
  • Crispy Crab Appetizer

    Crispy Crab Appetizer

    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.

  • One Pan Taco Chicken Bake

    One Pan Taco Chicken Bake

    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!

  • Million Dollar Spaghetti Casserole

    Million Dollar Spaghetti Casserole

    INGREDIENTS
    1 lb of ground beef
    1 jar of spaghetti sauce
    8 oz of cream cheese
    ¼ cup sour cream
    ½ lb cottage cheese (equals 1 cup)
    ½ cup butter (1 stick)
    1 pkg spaghetti 16 oz
    Grated cheddar cheese
    DIRECTIONS
    Preheat your oven to 350°. Boil your spaghetti noodles until al dente (firm). Drain and set aside until ready to assemble.
    Combine the cream cheese, sour cream and cottage cheese until well blended.
    Brown your hamburger and when done, drain well. Combine the hamburger with your spaghetti sauce.
    Put a few slices of butter into a 9×13 pan then pour half of your spaghetti noodles on top.
    Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles.
    Pour the rest of the noodles on top of the cream cheese mixture. Put a few more slices of butter on top of the noodles.
    Pour your spaghetti and meat sauce on top of your noodles.
    Now it is ready to put into the oven for 30 minutes. After 30 minutes, pour the desired amount of grated cheese on top and return to the oven for 15 minutes to allow cheese to mel
    Serves 10
  • Greek Chicken Gyros Recipe

    Greek Chicken Gyros Recipe

    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

    Garlic Butter Steak and Potatoes

    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:

    Season steaks with salt and pepper.
    In a skillet, heat olive oil over medium-high heat. Add steaks and cook to desired doneness. Remove and let rest.
    In the same skillet, add butter, garlic, and rosemary. Add diced potatoes and cook until tender and golden brown.
    Serve steaks with garlic butter potatoes on the side.
    Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins
    Kcal: 600 | Servings: 2
  • Rôti classique aux légumes

    Rôti classique aux légumes

    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

    1. 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.
    2. 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

    Chicken tenders on Texas toast with sauce

    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!

  • Just add ground beef to the potatoes!

    Just add ground beef to the potatoes!

    Ingredients:
    4-5 potatoes, peeled and sliced
    Olive oil for drizzling
    Salt and black pepper to season
    1/2 tsp sweet paprika
    450 g (1 lb) ground beef
    1 onion, chopped
    1/2 tsp sweet paprika
    1/2 tsp oregano
    9 oz crushed tomatoes
    Optional: shredded mozzarella cheese
    Directions:
    Preheat oven to 375°F (190°C).
    Arrange potato slices in a greased baking dish. Drizzle with olive oil, sprinkle with salt, black pepper, and 1/2 tsp sweet paprika.
    Bake for 20 minutes until potatoes start to soften.
    Meanwhile, in a skillet over medium heat, sauté onions and ground beef with salt, black pepper, 1/2 tsp sweet paprika, and oregano until beef is browned.
    Stir in crushed tomatoes and simmer for 10 minutes.
    Spoon the beef mixture over the pre-baked potatoes. If using, sprinkle mozzarella cheese on top.
    Bake for an additional 15-20 minutes until the cheese is bubbly and golden.
    Serve hot from the oven.
  • Cheese Twist Bread

    Cheese Twist Bread

    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 !