Author: Admin

  • Old Fashioned Goulash

    Old Fashioned Goulash

    Old Fashioned Goulash recipe is the one I grew up with. You cook everything on the stove top, and then bake until all the flavors come together and it gets bubbly and hot. It goes by a million different names, but in Minnesota this is what we called it.

    This recipe is completely different from the rest of the world.  It is a hearty beefy macaroni dish with lots of tomatoes.  Depending on the part of the United States that you grew up in this also goes by the name Chop Suey or Slumgullion.

    If you are trying to stretch your food budget, goulash is a great choice. A single pound of ground beef can stretch to several servings when combined with pasta and a richly seasoned tomato-based sauce. It’s become a popular standard for many not just for flavor, but for convenience and affordability.

    Since the bulk of this recipe can be kept in my pantry easily, it is often one I decide to whip up at the last minute when I just don’t feel like making anything else. It’s even easy enough that my teenager can whip this up for us when it’s his weeknight dinner night.

    Ingredients:

    • 1/2 lb macaroni
    • 1 1/2 lbs ground beef
    • 1 large onion, diced
    • garlic salt, pepper, chili powder, & hot sauce to taste
    • 2 (14.5 oz) cans whole stewed tomatoes, undrained
    • 2 tablespoons ketchup
    • Tomato juice as needed

    PREPARATION:

    Cook the macaroni to al dente according to package directions. While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven.
    Drain and season with spices to taste. In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup. Drain macaroni and add to the beef mixture, stirring well. Taste and add additional seasoning as needed.
    I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like. Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time.

    Enjoy !

  • Slow Cooker Salisbury Steak

    Slow Cooker Salisbury Steak

    When I was a kid, my mom used to make the most delicious Salisbury steak.

    It was one of my favorite meals, and I always looked forward to it.

    Now that I’m an adult, I’m so glad I can still enjoy this classic comfort food.

    With this slow cooker Salisbury steak recipe, you can make a delicious, hearty meal without spending hours in the kitchen.

    This recipe is perfect for busy weeknights, and the slow cooker does all the work for you.

    Plus, you can easily adjust the ingredients to make it your own.

    So, if you’re looking for a classic, comforting meal that’s easy to make, this slow cooker Salisbury steak is the perfect choice.

    Ingredients

    For the patties:
    1 1/2 pounds ground beef
    1 egg
    1/4 cup minced onion
    1/4 cup breadcrumbs
    1 clove garlic, crushed
    1/2 teaspoon salt
    1/4 teaspoon pepper

    For the gravy:
    1 small onion, sliced
    6 ounces mushrooms, sliced
    1 1/2 cups beef broth
    1 package brown gravy mix
    1 tablespoon ketchup (optional)
    1 tablespoon Dijon mustard (optional)
    2 tablespoons cornstarch

    Directions

    1. Mix all the patty ingredients together, then form small patties about 3/4 inch thick.

    2. Make a bed of onions and mushrooms in the slow cooker.

    3. In a skillet, brown the steak patties on both sides. Add to the slow cooker on top of the onions and mushrooms. (You can place the raw patties directly in the slow cooker, but we highly recommend browning them first for optimal flavor.)

    4. Mix all other ingredients except the cornstarch and pour over the meat and vegetables. Cover and cook on low for 5 hours.

    5. Remove patties. Turn slow cooker to high, whisk in cornstarch, and cook until it thickens.

    6. Return patties to the slow cooker to coat with the sauce before serving.

  • Grilled Salmon Kabobs

    Grilled Salmon Kabobs

    Ingredients:
    1 1/2 – 2 pounds salmon, cubed
    2 lemons, thinly sliced
    FOR THE MARINADE:
    3 tablespoons lemon juice
    2 tablespoons olive oil
    1 tablespoon water
    1 teaspoon Worcestershire sauce
    1 teaspoon soy sauce
    1 teaspoon Dijon
    2 teaspoons sesame seeds
    2 teaspoon capers
    1 teaspoon ground cumin
    1 teaspoon dried oregano
    1 teaspoon coarse salt
    1/4 teaspoon crushed red pepper flakes
    Instructions:
    Add the marinade ingredients in a large mixing bowl. Whisk to combine.
    Place the cubed salmon into the marinade and cover the bowl. Refrigerate for at least 30 minutes to allow the salmon to marinate. While the salmon marinates, soak the wooden skewers.
    Assemble the skewers with a lemon slice between each of the salmon cubes, about 5 salmon pieces per kabob.
    Preheat grill to high heat, and add a grill grate or piece of heavy duty aluminum foil.
    Grill salmon for 10 minutes, turning once to evenly brown both sides.
  • CHICKEN CHOW MEIN AND SAUCE

    CHICKEN CHOW MEIN AND SAUCE

    Chicken Chow Mein is a popular Chinese dish that typically consists of stir-fried chicken, vegetables, and noodles. The dish can be served with a variety of sauces, such as soy sauce or oyster sauce. Here are some health and nutritional benefits of Chicken Chow Mein and the sauce:

     

    1. Protein: Chicken is a great source of lean protein, which is essential for building and repairing tissues, supporting immune function, and maintaining healthy skin and hair.

     

    2. Vegetables: Chicken Chow Mein is typically loaded with vegetables like bell peppers, carrots, cabbage, and bean sprouts. These vegetables provide important vitamins, minerals, and dietary fiber, contributing to overall health and digestion.

     

    3. Noodles: The noodles used in Chicken Chow Mein are often made from wheat or rice. While they do provide carbohydrates, they can also be a source of energy. Opting for whole wheat noodles or brown rice noodles can provide more fiber and nutrients.

     

    4. Low in fat: When prepared with minimal oil and lean cuts of chicken, Chicken Chow Mein can be a relatively low-fat dish. By controlling the amount of oil used in cooking, you can reduce the overall fat content.

     

    5. Antioxidants: The vegetables in Chicken Chow Mein are rich in antioxidants, which help protect the body against damage from harmful molecules called free radicals. Antioxidants are known to support overall health and reduce the risk of chronic diseases.

     

    6. Sauce considerations: The sauce used in Chicken Chow Mein can vary, but it’s important to be mindful of its ingredients. Soy sauce, for example, is a common ingredient in Chinese cuisine and can be high in sodium. Opting for reduced-sodium soy sauce or using other flavorings like ginger, garlic, and herbs can help reduce sodium intake.

     

    7. Portion control: While Chicken Chow Mein can be a nutritious dish, portion control is key. Pay attention to the quantity you consume to avoid overeating and consuming excessive calories.

     

    As with any dish, the overall health and nutritional benefits of Chicken Chow Mein depend on the specific ingredients used, cooking methods, and portion sizes. It’s always a good idea to opt for fresh, high-quality ingredients and cook at home when possible, as this allows you to control the amount of oil, salt, and other seasonings used in the dish.

    Ingredients:

    1 lb chicken breast boneless, skinless

    3 tbsp oil

    12 oz chow mein noodles (uncooked noodles)

    2 cups cabbage

    1 large carrot shredded

    1/2 batch green onions

    2 garlic cloves

    Chow Mein Sauce

    6 tbsp oyster sauce

    3 tbsp low sodium soy sauce

    3 tbsp sesame oil

    1/2 cup chicken broth

    1 tbsp cornstarch

    1 tbsp granulated sugar

     

    Directions:

    In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Set aside.

     

    Cook your noodles according to package instructions then drain, rinse with cold water and set aside.

     

    Heat a large wok or pan with olive oil over medium-heat. Cut your chicken breasts into bite-sized strips and cook them in the oil until golden brown. Remove strips and set aside.

     

    Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.

     

    Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.

     

    Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot!

    Certainly! Here are some tips for preparing Chicken Chow Mein and the sauce:

    1. Use high-quality ingredients: Start with fresh vegetables, lean chicken breast, and good-quality noodles. This will ensure that your dish is flavorful and nutritious.

     

    2. Preparing the chicken: Cut the chicken into thin strips or bite-sized pieces for even cooking. Marinate the chicken in a mixture of soy sauce, garlic, ginger, and a touch of cornstarch for about 15-20 minutes before stir-frying. This will help infuse flavor and tenderize the meat.

     

    3. Stir-frying technique: When stir-frying the chicken and vegetables, make sure your pan or wok is very hot. This helps to quickly sear the ingredients, maintaining their texture and locking in the flavors. Stir-fry the chicken first until it’s almost cooked through before adding the vegetables.

     

    4. Vegetable selection and preparation: Choose a variety of colorful vegetables like bell peppers, carrots, cabbage, bean sprouts, and snow peas. Slice them thinly and uniformly to ensure even cooking. Add the vegetables in the order of their cooking time, starting with the ones that take longer to cook.

     

    5. Noodle cooking: Cook the noodles separately according to the package instructions until they are al dente. Drain them well and rinse under cold water to stop the cooking process and prevent them from sticking together. Toss them with a bit of oil to prevent clumping.

     

    6. Sauce balance: The sauce is a crucial component of Chicken Chow Mein. Use a combination of soy sauce, oyster sauce, or other preferred sauces to create a balanced flavor profile. Adjust the amount of sauce according to your taste preferences, but be cautious with the sodium content if using soy sauce.

     

    7. Customize the flavors: Feel free to experiment with additional ingredients to enhance the flavor of your Chicken Chow Mein. Add minced garlic, grated ginger, chili flakes, or sesame oil to the sauce for extra depth. You can also garnish with chopped green onions, cilantro, or toasted sesame seeds for added freshness and texture.

     

    8. Serve immediately: Chicken Chow Mein is best enjoyed fresh and hot. Serve it immediately after cooking to maintain the texture of the noodles and the crispness of the vegetables.

     

    Remember to adjust the recipe according to your dietary preferences and restrictions. Enjoy your homemade Chicken Chow Mein with your favorite sauce and savor the delicious flavors!

  • MY AMISH FRIEND SHARED THIS BREAD RECIPE WITH US, AND IT’S BEEN ON REPEAT SINCE

    MY AMISH FRIEND SHARED THIS BREAD RECIPE WITH US, AND IT’S BEEN ON REPEAT SINCE

    The aroma of apple and cinnamon gently filling the kitchen is a clear indication of Amish Apple Fritter Bread baking in the oven, a loaf that speaks to both the heart and palate with its comforting and homely charm. This bread is a tribute to the Amish tradition of embracing natural ingredients and simple cooking techniques, a practice rooted in the heritage of Dutch and German settlers in Pennsylvania. Apple fritters and their variations have long been a cornerstone of Amish and traditional American country cuisine, offering a slice of coziness with each bite. Whether enjoyed as a warm start to the day or as a sweet addition to afternoon tea, this bread’s delightful combination of soft apples, warming spices, and tender crumb makes it irresistibly inviting.

    For those who wish to elevate this rustic treat, a dollop of freshly whipped cream or a scoop of vanilla ice cream can transform it into a decadent dessert. Alternatively, for a breakfast or brunch setting, pairing it with strong black coffee or ice-cold milk complements its sweetness, while crispy bacon or savory sausage can offer a deliciously contrasting taste.

    Recipe for Amish Apple Fritter Bread

    Ingredients:

    1/3 cup light brown sugar

    2 teaspoons ground cinnamon

    2 large apples, peeled, cored, and diced

    2/3 cup white sugar

    1/2 cup unsalted butter, softened

    2 eggs, at room temperature

    1 1/2 teaspoons vanilla extract

    1 1/2 cups all-purpose flour

    1 3/4 teaspoons baking powder

    1/2 cup milk

    For the Glaze:

    1/2 cup powdered sugar

    2-3 tablespoons milk or cream

    PREPARATION:

    Preheat the oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan.

    Mix brown sugar and 1 teaspoon cinnamon in a bowl. Coat the diced apples in this mixture; set aside.

    Cream white sugar and butter until fluffy. Beat in eggs one at a time, then the vanilla.

    Sift flour and baking powder together. Gradually mix into the creamed mixture, alternating with milk.

    Pour half the batter into the pan. Add half the apple mix, patting down lightly. Cover with remaining batter and apples.

    Bake for 50-60 minutes. Cool slightly before glazing.

    For the glaze, mix powdered sugar with milk or cream to desired consistency and drizzle over the bread.

    Variations & Tips:

    Mix in chopped walnuts or pecans with the apples for extra crunch.

    Substitute milk with heavy cream for a richer loaf.

    Add apple sauce to the batter for additional moisture.

    Enhance the spice mix with nutmeg or allspice.

    Canned apples can be used off-season, though fresh apples are recommended for the best result.

    This Amish Apple Fritter Bread, best served warm, is a testament to the joy of simple, comforting bakes. Whether as a gesture of hospitality or a treat for your own enjoyment, its warm spices and tender apples are sure to bring a touch of coziness to any table. Bon appetit!

    Enjoy !

  • CHICKEN BUBBLE BISCUIT BAKE CASSEROLE

    CHICKEN BUBBLE BISCUIT BAKE CASSEROLE

    A delicious easy to make Casserole this scrumptious Chicken Bubble Biscuit Bake is loaded with tender juicy chicken in a creamy ranch and bacon filling, topped with refrigerator biscuits and golden crispy cheese!

    I took to Instagram and asked y’all what recipe you wanted me to post next. This Chicken Bubble Biscuit Bake was the overwhelming favorite! Y’all have the best taste. That’s why you’re my friends! 

    They wanted the wonderful Chicken pocket dinner made with store bought crescent dough stuffed with chicken filling and baked. It’s a great recipe, but not super practical for a camping situation.

    Ingredients

    • 3 cups cooked chopped chicken, or canned chicken
    • 2 cans cream of chicken soup
    • 1 1/2 cups sour cream
    • 1 cup grated cheese
    • 2 Tablespoons Ranch dressing mix
    • 1/4 cup cooked, chopped bacon
    • 1 (12 oz) can refrigerator Grands Jr Biscuits
    • 1 additional cup grated cheese for top of casserole

    How To Make Chicken Bubble Biscuit Bake Casserole

    1. Preheat oven to 350°. Lightly spray a 9 x 13-inch pan with cooking spray. Set aside.
    2. Combine chicken, soup, sour cream, 1 cup grated cheese, Ranch dressing mix, and bacon. **Cut each biscuit into 4 pieces. Toss with chicken mixture.
    3. Pour chicken mixture into prepared pan. Top with remaining cup of grated cheese.Bake for 25-35 minutes, until bubbly and biscuits are golden brown.

    ** Please note if you do not like biscuits that are “doughy” like a dumpling then place the chicken mixture on the bottom of the dish and top it off with the biscuits!

    Notes

    You can use canned chicken in this recipe and you can also make your own homemade biscuits if trying to keep this a pantry recipe.

  • 4-ingredient dessert ready in just 10 minutes

    4-ingredient dessert ready in just 10 minutes

    To kick off our makeover, I’m going to share with you a dessert recipe that only requires four ingredients and can be prepared in just ten minutes. If you want to satisfy your sweet tooth without spending too much time in the kitchen, this dessert with only four ingredients is perfect because it can be made in only 10 minutes. The fact that it’s simple to make and uses common ingredients that you probably already have in your kitchen makes the transition much easier. Gather all the ingredients and follow these steps to whip up this delicious dessert and complete the makeover in no time!

    Ingredients:

    50 milliliters of lemon juice

    2 containers of heavy cream

    2 containers of condensed milk

    1 package of cookie dough

    1 tablespoon of lemon zest and some crushed macaroni

    Instructions:

    After beating for one minute, add the condensed milk and heavy cream to the blender.

    Gradually add the lemon juice to the mixture and beat for 3 minutes.

    Reserve the mixture and pour it into a bowl.

    Layer a baking dish with cream, layer it with the cookie dough moistened in milk, then repeat.

    Continue layering until all ingredients are used, finishing with a layer of cream on top.

    Garnish with sliced lemon and toasted biscuits, then set aside to cool for at least one to two hours.

    Serve this delicious dessert made with just four ingredients straight from the refrigerator.

  • How to Make Delicious a Simple Italian Cake

    How to Make Delicious a Simple Italian Cake

    Embrace the timeless elegance of “Classic Charm: Simple Italian Cake,” a delightful dessert that captures the essence of Italian baking. This cake is light, moist, and subtly sweet, perfect for enjoying with a cup of coffee or as a charming end to any meal. With its straightforward ingredients and easy preparation, this simple Italian cake is a delightful treat for both everyday indulgence and special occasions.

    Why You’ll Love Simple Italian Cake:

    • Elegant Simplicity: Combines classic flavors with a light, airy texture.
    • Versatile: Perfect for breakfast, dessert, or as a snack.
    • Easy to Make: Requires basic ingredients and minimal preparation.
    • Timeless Appeal: A traditional recipe that never goes out of style.

    Ingredients Notes For Simple Italian Cake:

    • All-Purpose Flour: Provides structure and lightness to the cake.
    • Sugar: Sweetens the cake just right.
    • Eggs: Essential for binding and adding richness.
    • Olive Oil: Adds moisture and a subtle, unique flavor.
    • Milk: Helps to create a tender crumb.
    • Lemon Zest: Adds a fresh, citrusy note (optional).
    • Vanilla Extract: Enhances the overall flavor.
    • Baking Powder: Ensures the cake rises well.
    • Salt: Balances the sweetness.

    Recipe Steps:

    1. Preheat the Oven:
      • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
    2. Mix Dry Ingredients:
      • In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt. Set aside.
    3. Beat Wet Ingredients:
      • In a large mixing bowl, beat 3 large eggs and 1 cup of sugar together until light and fluffy. Add 1/2 cup of olive oil, 1 cup of milk, 1 teaspoon of vanilla extract, and the zest of one lemon (if using). Mix until well combined.
    4. Combine Ingredients:
      • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
    5. Bake the Cake:
      • Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
    6. Cool and Serve:
      • Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

    Storage Options:

    • Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
    • Refrigerate: Store in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.

    INGREDIENTS

    • 1 cup plain yogurt (use whole milk yogurt for the best flavor)
    • 1 cup granulated sugar
    • 3 large eggs
    • 1/2 cup vegetable oil
    • 2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • Zest of 1 lemon (or orange, for a different twist)
    • Powdered sugar for dusting (optional)

    INSTRUCTIONS

    1. Preheat the Oven and Prepare the Pan:
      • Preheat your oven to 350°F (175°C).
      • Grease a 9-inch round cake pan or a springform pan and line the bottom with parchment paper to ensure easy release.
    2. Mix Wet Ingredients:
      • In a large mixing bowl, combine the yogurt and granulated sugar. Stir until well blended.
      • Add the eggs one at a time, beating well after each addition.
      • Stir in the vegetable oil and lemon zest until the mixture is smooth and homogenous.
    3. Incorporate Dry Ingredients:
      • Sift the flour, baking powder, and baking soda together to ensure even distribution.
      • Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the cake tough.
    4. Bake the Cake:
      • Pour the batter into the prepared pan and smooth the top with a spatula.
      • Bake for about 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
    5. Cool and Serve:
      • Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
      • Once cool, dust with powdered sugar if desired.
    6. Serving Suggestions:
      • Serve as is, or with a dollops of whipped cream or a side of fresh fruit.
      • This cake pairs beautifully with a cup of coffee or tea.
  • Cooking Blackened Steak and Shrimp Alfredo

    Cooking Blackened Steak and Shrimp Alfredo

    Surf & Turf Sensation: Blackened Steak and Shrimp Alfredo brings a gourmet twist to the classic comfort food, combining the bold flavors of blackened steak with the delicate taste of succulent shrimp, all smothered in a creamy Alfredo sauce. This dish is a harmonious blend of land and sea, perfect for those who crave a luxurious dining experience at home. Whether you’re planning a romantic dinner, a special family meal, or simply want to indulge in a decadent pasta dish, this recipe promises to deliver an unforgettable taste adventure.

    Why You’ll Love Blackened Steak and Shrimp Alfredo:

    • Rich and Flavorful: A perfect combination of spicy, smoky steak and tender, juicy shrimp.
    • Creamy Alfredo Sauce: Homemade Alfredo sauce adds a touch of elegance and comfort to the dish.
    • Impressive yet Easy: While it feels gourmet, this dish is surprisingly simple to prepare.
    • Perfect for Any Occasion: Ideal for a special evening at home or entertaining guests.

    Ingredients Notes For Blackened Steak and Shrimp Alfredo:

    • Steak: A tender cut like ribeye or sirloin, seasoned with blackening spices for a spicy crust.
    • Shrimp: Medium to large shrimp, peeled and deveined, for the best texture and flavor.
    • Alfredo Sauce: Made with butter, heavy cream, garlic, and Parmesan cheese for a rich and indulgent sauce.
    • Pasta: Fettuccine or linguine works best to hold the creamy sauce.
    • Seasonings: Blackening seasoning for the steak and shrimp, along with salt and pepper to taste.

    Recipe Steps:

    1. Prepare the Pasta: Cook pasta according to package instructions until al dente, then drain and set aside.
    2. Blacken the Steak: Season the steak with blackening spices and sear in a hot skillet to your desired doneness. Let it rest before slicing into strips.
    3. Cook the Shrimp: In the same skillet, cook the shrimp with a bit of blackening seasoning until pink and opaque.
    4. Make the Alfredo Sauce: In a saucepan, melt butter and sauté garlic, then add heavy cream and simmer. Stir in grated Parmesan cheese until melted and smooth.
    5. Combine: Toss the cooked pasta in the Alfredo sauce, adding the sliced steak and shrimp on top.
    6. Serve: Garnish with additional Parmesan and fresh parsley or basil if desired.

    Storage Options:

    • Refrigerate: Store leftovers in an airtight container for up to 3 days.
    • Reheat: Gently warm in a skillet or microwave, adding a splash of cream or milk to refresh the sauce.

    INGREDIENTS

    For the Blackening Seasoning:

    • 1 tablespoon paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon ground thyme
    • 1 teaspoon ground oregano
    • 1 teaspoon cayenne pepper (adjust according to heat preference)
    • Salt and black pepper, to taste

    For the Steak and Shrimp:

    • 2 steaks (such as ribeye or sirloin), about 68 ounces each
    • 12 large shrimp, peeled and deveined
    • Olive oil

    For the Alfredo Sauce:

    • 1 cup heavy cream
    • 1/2 cup unsalted butter
    • 1 cup grated Parmesan cheese
    • 2 cloves garlic, minced
    • Salt and pepper, to taste

    For the Pasta:

    • 8 ounces fettuccine or your choice of pasta

    INSTRUCTIONS

    1. Prepare the Blackening Seasoning:
      • In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper.
    2. Season and Cook the Steak and Shrimp:
      • Rub the steaks and shrimp generously with the blackening seasoning.
      • Heat a little olive oil in a skillet over high heat. Sear the steaks for about 4-5 minutes per side (or to desired doneness), then remove and let them rest.
      • In the same skillet, cook the shrimp for about 2 minutes per side, or until opaque and cooked through. Remove and set aside.
    3. Cook the Pasta:
      • Cook the fettuccine according to package instructions until al dente, then drain.
    4. Make the Alfredo Sauce:
      • In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
      • Add the heavy cream, bring to a simmer, then reduce the heat to low.
      • Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper.
    5. Combine:
      • Toss the cooked pasta with the Alfredo sauce until well coated.
      • Slice the rested steak into thin strips.
    6. Serve:
      • Plate the Alfredo pasta, top with sliced steak and shrimp. Garnish with additional Parmesan cheese, fresh parsley, or a squeeze of lemon if desired.
  • How to Make Honey Pepper Chicken Mac And Cheese At Home

    How to Make Honey Pepper Chicken Mac And Cheese At Home

    Dive into “Sweet Heat: Honey Pepper Chicken Mac and Cheese,” a decadent twist on the classic macaroni and cheese. This dish combines the creamy comfort of mac and cheese with the sweet and spicy kick of honey pepper chicken, creating a satisfying meal that’s bursting with flavor. Perfect for those who love a little spice with their cheesy goodness, this recipe is sure to become a new favorite for family dinners or gathering with friends.

    Why You’ll Love Honey Pepper Chicken Mac and Cheese:

    • Unique Flavor Combination: The sweet and spicy honey pepper sauce adds a delicious complexity to the creamy mac and cheese.
    • Comfort Food with a Twist: It’s a gourmet take on traditional comfort food, elevating it with bold flavors.
    • All-in-One Meal: Complete with protein, carbs, and loads of cheesy goodness, this dish is a filling, standalone meal.
    • Customizable: Easily adjust the level of spice or sweetness to suit your taste preferences.

    Ingredients Notes For Honey Pepper Chicken Mac and Cheese:

    • Chicken Breast: Use boneless, skinless chicken breasts, cut into bite-sized pieces, for easy eating.
    • Macaroni: Classic elbow macaroni works well, but any pasta shape will do.
    • Cheeses: A mix of sharp cheddar and Monterey Jack creates a smooth, creamy cheese sauce with great flavor.
    • Milk and Butter: For the roux and to add richness to the cheese sauce.
    • Honey and Black Pepper: For the chicken coating, providing a sweet heat that’s irresistibly tasty.
    • Garlic Powder, Onion Powder, and Mustard Powder: Enhance the cheese sauce with depth and warmth.
    • Flour: Thickens the cheese sauce to the perfect consistency.

    Recipe Steps:

    1. Prep the Chicken:
      • Season the chicken pieces with salt, pepper, and a little garlic powder. In a skillet over medium heat, cook the chicken until golden and cooked through. Remove and set aside.
      • In the same skillet, add honey and a generous amount of cracked black pepper. Toss the cooked chicken in this mixture until well-coated. Set aside.
    2. Cook the Pasta:
      • Boil the pasta according to package instructions until al dente. Drain and set aside.
    3. Make the Cheese Sauce:
      • In a saucepan, melt butter over medium heat. Whisk in flour to create a roux. Cook for a couple of minutes without letting it brown.
      • Gradually add milk, whisking constantly to prevent lumps. Stir in mustard powder, onion powder, and a bit more black pepper. Continue to cook and stir until the sauce thickens.
      • Remove from heat and stir in shredded cheeses until melted and smooth.
    4. Combine:
      • In a large mixing bowl, combine the cooked pasta, cheese sauce, and honey pepper chicken, mixing well to ensure that every piece of pasta is coated.
    5. Bake (optional):
      • Transfer the mixture to a baking dish. You can top with a bit more cheese or breadcrumbs if desired.
      • Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until bubbly and golden on top.
    6. Serve:
      • Serve hot, garnished with a sprinkle of parsley or extra black pepper if desired.

    Storage Options:

    • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat: Warm in the microwave or in the oven until heated through.

    INGREDIENTS

    For the Honey Pepper Chicken:

    • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
    • Salt and pepper, to taste
    • 1 tablespoon olive oil
    • 1/4 cup honey
    • 2 tablespoons soy sauce
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon crushed red pepper flakes (adjust according to heat preference)
    • 1/2 teaspoon ground black pepper

    For the Mac and Cheese:

    • 8 ounces macaroni (or your favorite pasta shape)
    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 2 cups milk
    • 2 cups shredded cheddar cheese
    • **1/2 cup grated

    Parmesan cheese**

    • Salt and pepper, to taste
    • 1/2 teaspoon paprika (optional for added flavor and color)

    INSTRUCTIONS

    Making the Honey Pepper Chicken:

    1. Season and Cook Chicken:
      • Season the chicken pieces with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
    2. Prepare the Sauce:
      • In the same skillet, reduce the heat to medium and add honey, soy sauce, apple cider vinegar, red pepper flakes, and ground black pepper. Stir well and let the sauce simmer for about 2-3 minutes until it thickens slightly.
    3. Combine Chicken and Sauce:
      • Return the cooked chicken to the skillet and toss to coat evenly with the sauce. Cook for an additional 1-2 minutes, then remove from heat.

    Making the Mac and Cheese:

    1. Cook the Pasta:
      • Cook the macaroni according to package instructions until al dente. Drain and set aside.
    2. Make the Cheese Sauce:
      • In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute until the mixture is lightly golden.
      • Gradually add milk while continuously whisking to prevent lumps. Cook until the sauce thickens, about 5 minutes.
      • Remove from heat and stir in cheddar cheese, Parmesan cheese, salt, pepper, and paprika until the cheese is melted and the sauce is smooth.
    3. Combine Pasta and Cheese Sauce:
      • Add the cooked macaroni to the cheese sauce and stir until well combined.

    Assemble the Dish:

    1. Layer the Mac and Cheese with Chicken:
      • Spoon the mac and cheese into a serving dish. Top with the honey pepper chicken, spooning any extra sauce over the top.
    2. Serve:
      • Serve hot, garnished with extra red pepper flakes or chopped parsley if desired.
  • The Famous Cake That Drives You Crazy! This Secret from My Grandmother

    The Famous Cake That Drives You Crazy! This Secret from My Grandmother

    The Famous Cake That Drives You Crazy! This Secret from My Grandmother

    Let me paint you a picture: It’s a lazy Sunday afternoon, and you’re craving something sweet. But the thought of spending hours in the kitchen baking a cake just seems too daunting. Fear not, because I have the solution! With this recipe, you can have a delectable cake ready to devour in just 15 minutes. Yes, you read that right – 15 minutes! So, roll up your sleeves and get ready to embark on a culinary adventure that will leave your taste buds tingling with delight.

    Ingredients

    Before we dive into the nitty-gritty of the preparation process, let’s take a look at what you’ll need to make this magical cake:

    • For the Cream:
      • 1 egg
      • 1.7 ounces (50 g) of caster sugar
      • 0.4 ounces (10 g) of vanilla sugar
      • 0.4 ounces (15 g) of corn starch
      • 1 cup (250 ml) of milk
    • For the Dough:
      • 2 eggs
      • 3.5 ounces (100 g) of caster sugar
      • 1 pinch of salt
      • 3.5 fluid ounces (100 ml) of milk
      • 1.7 fluid ounces (50 ml) of sunflower vegetable oil
      • 6 ounces (170 g) of flour
      • 1 teaspoon of baking powder
      • 1.7 ounces (50 g) of ground almonds
      • 1.7 ounces (50 g) of almond flakes
      • Powdered sugar
    Preparation of Cream

    Let’s start by preparing the creamy goodness that will elevate our cake to new heights:

    1. Break the egg into a suitable saucepan. Add the caster and vanilla sugar, cornstarch, and milk. Use a whisk to homogenize the ingredients.
    2. Place the pot over medium-high heat and stir continuously until the cream thickens. Once done, pour it into a glass container and cover it with food film. Allow it to cool completely.
    Preparation of Dough

    Now, onto the dough – the foundation of our cake:

    1. Break the eggs into a deep bowl and add sugar and salt. Use a mixer on high speed to beat the ingredients until they become foamy and whitish. This might take around 3-4 minutes.
    2. Incorporate the milk and vegetable oil into the mixture by pouring them in a thin stream while continuing to mix.
    3. Sift the flour and baking powder directly into the bowl. Add ground almonds and homogenize the dough with a silicone spatula. Mix everything well until you achieve a homogeneous and creamy dough without any lumps.
    Baking the Cake

    With the cream and dough ready, it’s time to bring our cake to life:

    1. Line a rectangular baking dish with parchment paper and pour the dough into it, spreading it evenly. Sprinkle almond flakes on top for that extra crunch.
    2. Transfer the cooled cream into a pastry bag and apply a mesh of cream to the surface of the dough by pressing it down with your hand.
    3. Bake the dessert in a preheated oven at 170°C for approximately 40 minutes, or until golden brown and cooked through.
    Serving and Enjoyment

    Congratulations, you’ve just made a delicious cake in record time! Now, all that’s left to do is:

    • Remove the cake from the oven and transfer it to a plate.
    • Sprinkle powdered sugar over the top for a finishing touch.
    • Cut it into portioned pieces and savor every mouthful with great pleasure!
    Meta Title and Description
    • Meta Title: “Cake in 15 Minutes: Easy Recipe for a Mouthwatering Delight!”
    • Meta Description: “Indulge in a scrumptious cake made in just 15 minutes! Follow this easy recipe for a delightful treat that’ll leave you craving more.”
  • Turkish Flaky Pie

    Turkish Flaky Pie

    Discover the deliciousness of Turkish flaky pie, also known as “Börek.” This savory pastry is made with layers of delicate phyllo dough filled with a tasty mixture, typically of spinach and feta or minced meat. Perfect for breakfast, lunch, or a snack, this pie is crispy, flavorful, and utterly irresistible.

    Ingredients:

    •  1 package phyllo dough (16 oz)
    •  1 cup unsalted butter, melted
    •  2 cups spinach, chopped (or your choice of filling such as minced meat)
    •  1 cup feta cheese, crumbled
    •  1 onion, finely chopped
    •  2 tablespoons olive oil
    •  Salt and pepper to taste
    •  1 teaspoon dill or parsley, chopped (optional)

    Instructions:

    Prepare the Filling:

    1. Sauté Onion: In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent.
    2. Add Spinach: Add the chopped spinach to the skillet and cook until wilted. If using meat, cook until browned. Season with salt, pepper, and optional herbs.
    3. Mix Cheese: Remove from heat and let it cool slightly. Stir in the crumbled feta cheese.

    Assemble the Pie:

    1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.
    2. Layer Phyllo Dough: Place a sheet of phyllo dough in the baking dish and brush with melted butter. Repeat, layering and buttering each sheet until you have 8-10 layers.
    3. Add Filling: Spread the spinach and feta mixture (or your chosen filling) evenly over the phyllo layers.
    4. Top Layers: Continue layering the remaining phyllo sheets on top of the filling, brushing each layer with melted butter until you have another 8-10 layers.
    5. Butter the Top: Brush the top layer generously with butter.

    Bake the Pie:

    1. Bake: Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and crispy.
    2. Cool: Let the pie cool slightly before cutting into squares or triangles.

    Serve:

    1. Enjoy: Serve warm or at room temperature. This pie is perfect as a main dish or a side, and it pairs beautifully with a fresh salad or yogurt dip.

    Tips for Perfect Turkish Flaky Pie:

    • Keep Phyllo Covered: Phyllo dough dries out quickly. Keep it covered with a damp towel while working.
    • Even Layers: Make sure to brush each phyllo layer with butter for the crispiest results.
    • Versatile Fillings: Customize your börek with different fillings such as cheese, meat, or vegetables.

    In Summary:

    Turkish flaky pie is a savory and crispy delight that’s perfect for any meal. With layers of buttery phyllo dough and a delicious filling, this traditional dish is sure to become a favorite. Try this easy recipe and enjoy a taste of Turkish cuisine!

  • How to make Delicious Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe

    How to make Delicious Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe

    Embark on a culinary journey to the heart of the Mediterranean with “Mediterranean Marvel: Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce.” This dish combines the earthy flavors of spinach and the intense, tangy taste of sun-dried tomatoes in a velvety cream sauce, all tossed with al dente spaghetti. It’s a sophisticated yet easy-to-make meal that captures the essence of Mediterranean cuisine, perfect for a comforting dinner at home or impressing guests at a dinner party.

    Why You’ll Love This Dish:

    • Rich and Flavorful: The sun-dried tomato cream sauce is both luxurious and packed with flavor.
    • Nutritious and Satisfying: Spinach adds a healthy twist, making the dish both delicious and good for you.
    • Easy to Prepare: Simple ingredients and straightforward steps result in a gourmet-style meal.
    • Versatile: Perfect as a main course or a side dish, and easy to adapt to different dietary preferences.

    Ingredients Notes For Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce:

    • Spaghetti: The classic pasta choice, but feel free to substitute with your favorite type or even a gluten-free option.
    • Sun-Dried Tomatoes: Their intense flavor is key to the sauce, offering a sweet and tangy profile.
    • Spinach: Fresh spinach wilts beautifully in the sauce, providing color, texture, and nutrients.
    • Cream: Heavy cream creates a rich and smooth sauce, but you can use half-and-half for a lighter version.
    • Parmesan Cheese: Adds a salty, nutty depth to the cream sauce.
    • Garlic and Onion: The aromatic base that enhances the overall savoriness of the dish.

    Recipe Steps:

    1. Cook the Pasta: Prepare the spaghetti according to package instructions until al dente, then drain, reserving some pasta water.
    2. Prepare the Sauce: In a large skillet, sauté garlic and onion in olive oil until softened. Add chopped sun-dried tomatoes and cook for a few minutes.
    3. Combine Ingredients: Stir in the cream and Parmesan cheese until the cheese melts and the sauce thickens. Add spinach, letting it wilt in the sauce.
    4. Toss Together: Add the cooked spaghetti to the skillet, tossing with the sauce, and adding reserved pasta water as needed to achieve the desired consistency.
    5. Serve: Adjust seasoning with salt and pepper, then serve hot, garnished with additional Parmesan or fresh herbs.

    Storage Options:

    • Refrigerate: Store leftovers in an airtight container for up to 3 days.
    • Reheat: Warm gently on the stove or in the microwave, adding a splash of cream or water to revive the sauce.

    INGREDIENTS

    • 12 ounces spaghetti (or your favorite pasta)
    • 2 tablespoons olive oil
    • 1/2 cup sun-dried tomatoes, chopped (preferably packed in oil)
    • 34 cloves garlic, minced
    • 2 cups fresh spinach, roughly chopped
    • 1 cup heavy cream
    • 1/2 cup grated Parmesan cheese
    • Salt and pepper, to taste
    • Red pepper flakes, to taste (optional for added heat)
    • Fresh basil, chopped (for garnish)

    INSTRUCTIONS

    1. Cook the Pasta:
      • Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta and set aside.
    2. Prepare the Sauce:
      • In a large skillet, heat the olive oil over medium heat. Add the sun-dried tomatoes and garlic, sautéing for 1-2 minutes until the garlic is fragrant and the tomatoes are softened.
      • Stir in the spinach and cook until it wilts, about 2-3 minutes.
    3. Create the Cream Sauce:
      • Add the heavy cream to the skillet, bringing it to a simmer. Reduce the heat and stir in the grated Parmesan cheese until melted and smooth.
      • Season with salt, pepper, and red pepper flakes (if using). Adjust the consistency of the sauce with the reserved pasta water, adding a little at a time until you reach your desired thickness.
    4. Combine Pasta and Sauce:
      • Add the cooked spaghetti to the skillet with the sauce, tossing to coat the pasta evenly. Cook for an additional 1-2 minutes, allowing the pasta to absorb some of the sauce.
    5. Serve:
      • Serve the pasta hot, garnished with fresh basil and additional Parmesan cheese if desired.
  • for the Meatloaf

    for the Meatloaf

    Ingredients

    Ingredients for the Meatloaf:
    Ingredient Quantity
    Ground beef 1 1/2 lbs
    Bacon 8 slices
    Sharp cheddar cheese 1 cup
    Bread crumbs 1/2 cup
    Ketchup 1/4 cup
    Mustard 1/4 cup
    Worcestershire sauce 2 tbsp
    Onion 1
    Garlic 2 cloves
    Eggs 2
    Salt To taste
    Pepper To taste
    Ingredients for the Topping:
    Ingredient Quantity
    Ketchup 1/2 cup
    Mustard 1 tbsp
    Brown sugar 2 tbsp

    Instructions:

    Preheat the Oven:

    Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan and set it aside.

    Prepare the Meatloaf Mixture:

    In a large mixing bowl, combine the ground beef, cooked and crumbled bacon, shredded cheddar cheese, bread crumbs, ketchup, mustard, Worcestershire sauce, chopped onion, minced garlic, beaten eggs, salt, and pepper. Mix until well combined.

    Form the Meatloaf:

    Transfer the meatloaf mixture into the prepared loaf pan, pressing it down gently and shaping it into a loaf shape.

    Make the Topping:

    In a small bowl, whisk together the ketchup, mustard, and brown sugar to make the topping glaze.

    Add the Topping:

    Spread the topping glaze evenly over the top of the meatloaf.

    Bake:

    Place the loaf pan in the preheated oven and bake for 60-75 minutes, or until the meatloaf is cooked through and the top is golden brown.

    Rest and Serve:
    Remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing and serving.

  • Easy Recipe for Delicious Loaded Deviled Eggs

    Easy Recipe for Delicious Loaded Deviled Eggs

    Loaded Deviled Eggs take the classic deviled egg to new heights of flavor and indulgence. By incorporating ingredients commonly found in loaded baked potatoes, such as crispy bacon, sharp cheddar cheese, and fresh chives, these deviled eggs become a savory, creamy delight that’s hard to resist. Perfect for gatherings, picnics, or as a flavorful appetizer, Loaded Deviled Eggs are sure to impress with their combination of traditional simplicity and bold, modern twists.\

    Why You’ll Love Loaded Deviled Eggs

    • Flavorful Twist on a Classic: Elevates the familiar taste of deviled eggs with exciting, rich additions.
    • Versatile Appetizer: Ideal for any occasion, from casual get-togethers to elegant parties.
    • Customizable: Easy to adjust based on your preferences or to add other toppings like diced jalapeños or a sprinkle of paprika.
    • Easy to Prepare: Despite their gourmet appearance, these eggs are as straightforward to make as traditional deviled eggs.

    Ingredients Notes

    • Eggs: Large eggs, hard-boiled and peeled. Fresh eggs can be harder to peel, so slightly older eggs are often recommended for boiling.
    • Mayonnaise: Provides creaminess to the filling. You can use full-fat for richness or a lighter version for a healthier option.
    • Mustard: Adds tang and depth. Yellow mustard is traditional, but Dijon or whole grain mustard can add a unique flavor.
    • Bacon: Cooked until crispy and crumbled. Provides a smoky, crunchy contrast to the creamy filling.
    • Cheddar Cheese: Finely shredded for easy mixing. Sharp cheddar is recommended for its strong flavor.
    • Chives: Freshly chopped for a burst of color and a mild oniony taste.
    • Sour Cream: Optional, for an extra creamy and tangy filling reminiscent of a loaded baked potato.

    Recipe Steps

    1. Prepare the Eggs: Cut the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a mixing bowl. Arrange the egg white halves on a serving platter.
    2. Mix the Filling: Mash the yolks with a fork until smooth. Mix in mayonnaise, mustard, and sour cream (if using) until well combined and creamy. Stir in most of the crumbled bacon, shredded cheddar cheese, and chives, reserving some for garnish.
    3. Fill the Egg Whites: Spoon or pipe the yolk mixture back into the cavities of the egg white halves. A piping bag with a star tip can give an especially elegant appearance.
    4. Garnish: Sprinkle the tops of the filled eggs with the reserved bacon, cheddar, and chives. For an added kick, a small dash of paprika or diced jalapeños can also be used.
    5. Serve: Chill in the refrigerator for about an hour before serving to allow the flavors to meld. Serve cold or at room temperature.

    Storage and Serving

    • Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. It’s best to enjoy them fresh.
    • Serving Tip: For a festive presentation, garnish the serving platter with additional chopped chives or a sprinkle of paprika.

    INGREDIENTS

    • Eggs: 12 large, hard-boiled and peeled
    • Mayonnaise: 1/3 cup
    • Sour cream: 2 tablespoons
    • Dijon mustard: 1 tablespoon
    • Crispy bacon: 4 strips, crumbled (reserve some for garnish)
    • Sharp cheddar cheese: 1/4 cup, finely shredded (reserve some for garnish)
    • Chives: 2 tablespoons, finely chopped (reserve some for garnish)
    • Paprika: for garnish
    • Salt and pepper: to taste

    INSTRUCTIONS

    1. Prepare the Eggs:
      • Slice the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a medium mixing bowl. Set the egg white halves on a serving platter.
    2. Make the Filling:
      • Mash the egg yolks with a fork until they are crumbled finely. Add mayonnaise, sour cream, and Dijon mustard to the yolks. Mix until the mixture is smooth and creamy.
      • Stir in the crumbled bacon (leave some for topping), shredded cheddar cheese (reserve some for garnish), and chopped chives (save a bit for garnish). Season with salt and pepper to taste.
    3. Fill the Egg Whites:
      • Spoon or pipe the yolk mixture back into the cavities of the egg white halves. For a more decorative look, you can use a piping bag fitted with a star tip.
    4. Garnish:
      • Sprinkle each deviled egg with a bit of paprika, reserved bacon crumbles, shredded cheddar cheese, and chopped chives for garnish.
    5. Chill and Serve:
      • Place the loaded deviled eggs in the refrigerator to chill for at least 30 minutes before serving. This allows the flavors to meld together.