Author: Admin

  • How to Make Crockpot Chicken and Dumplings

    How to Make Crockpot Chicken and Dumplings

    Warm up your day with the comforting flavors of “Comfort in a Pot: Crockpot Chicken and Dumplings.” This classic dish is made effortlessly in a crockpot, delivering tender chicken, hearty vegetables, and fluffy dumplings in a savory, creamy broth. Perfect for busy weeknights or lazy weekends, this recipe is sure to become a family favorite.

    Why You’ll Love Crockpot Chicken and Dumplings:

    • Easy to Make: Simple ingredients and minimal effort.
    • Comforting and Hearty: A classic comfort food with rich flavors.
    • One-Pot Meal: Everything cooks together for easy cleanup.
    • Family-Friendly: Loved by both kids and adults.

    Ingredients Notes For Crockpot Chicken and Dumplings:

    • Chicken: Boneless, skinless chicken breasts or thighs.
    • Vegetables: Carrots, celery, onions, and frozen peas.
    • Broth: Chicken broth for a savory base.
    • Cream Soup: Cream of chicken soup for a creamy texture.
    • Seasonings: Salt, pepper, thyme, and garlic powder.
    • Biscuits: Refrigerated biscuit dough for easy dumplings.
    • Optional: Fresh parsley for garnish.

    Recipe Steps:

    1. Prepare the Ingredients:
      • Dice 1 pound of boneless, skinless chicken breasts or thighs into bite-sized pieces. Chop 2 carrots, 2 celery stalks, and 1 onion. Mince 2 garlic cloves.
    2. Assemble in the Crockpot:
      • Add the diced chicken, chopped vegetables, and minced garlic to the crockpot. Pour in 4 cups of chicken broth and 1 can (10.5 ounces) of cream of chicken soup. Stir to combine.
      • Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dried thyme, and 1/2 teaspoon of garlic powder.
    3. Cook:
      • Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
    4. Add the Biscuits:
      • About 1 hour before serving, cut 1 can (16 ounces) of refrigerated biscuit dough into quarters. Gently stir the biscuit pieces into the crockpot, making sure they are submerged in the broth.
    5. Finish Cooking:
      • Cover the crockpot and cook on high for an additional 1 hour, or until the biscuits are cooked through and fluffy.
    6. Add Peas and Serve:
      • Stir in 1 cup of frozen peas and cook for another 5-10 minutes until heated through. Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley if desired.

    Storage Options:

    • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
    • Freeze: Freeze the chicken and vegetable mixture (without the biscuits) in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat in the crockpot, adding fresh biscuits to cook.

    Ingredients

    • For the Chicken and Broth:
    • 1 1/2 pounds boneless skinless chicken breasts or thighs
    • 1 onion finely chopped
    • 2 carrots peeled and chopped
    • 2 celery stalks chopped
    • 3 cloves garlic minced
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • 1/2 teaspoon dried sage
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 4 cups chicken broth
    • 1 can 10.5 oz condensed cream of chicken soup
    • 1 cup frozen peas
    • 1/4 cup chopped fresh parsley optional, for garnish
    • For the Dumplings:
    • 1 cup all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 cup milk
    • 2 tablespoons butter melted

    Instructions

    • Prepare the Chicken and Vegetables:
    • Place the chicken breasts or thighs in the bottom of the crockpot.
    • Add the chopped onion, carrots, celery, and minced garlic.
    • Sprinkle the thyme, rosemary, sage, salt, and pepper over the chicken and vegetables.
    • Add the Broth and Soup:
    • Pour the chicken broth over the chicken and vegetables.
    • Add the condensed cream of chicken soup and stir to combine.
    • Cook:
    • Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
    • Shred the Chicken:
    • About 30 minutes before serving, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
    • Add the Peas:
    • Stir in the frozen peas.
    • Make the Dumplings:
    • In a medium bowl, whisk together the flour, baking powder, and salt.
    • Stir in the milk and melted butter until just combined. Be careful not to overmix; the dough should be slightly sticky.
    • Add the Dumplings:
    • Drop spoonfuls of the dumpling dough over the top of the chicken mixture in the crockpot. The dumplings will expand as they cook, so leave some space between them.
    • Cook the Dumplings:
    • Cover the crockpot and cook on high for an additional 30 minutes, or until the dumplings are cooked through and no longer doughy in the center.
    • Serve:
    • Garnish with chopped fresh parsley if desired.
  • Crockpot Brown Sugar Balsamic Pork Tenderloin

    Crockpot Brown Sugar Balsamic Pork Tenderloin

    INGREDIENTS
    2 pounds Pork tenderloin
    1 teaspoon Ground sage
    ½ teaspoon Salt
    ¼ teaspoon Pepper
    1 clove Garlic; crushed
    ½ cup Water
    ½ cup Brown sugar
    1 tablespoon Cornstarch
    ¼ cup Balsamic Vinegar
    ½ cup Water
    2 tablespoons Soy sauce
    INSTRUCTIONS
    Mix together the seasonings: sage, salt, pepper and garlic.
    Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
    Cook on low for 6-8 hours.
    A hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
    Heat over medium and stir until mixture thickens, about 4 minutes.
    Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
    Serve with remaining glaze on the side.
    Enjoy!
  • Chicken Ricotta Meatballs with Spinach Alfredo Sauce

    Chicken Ricotta Meatballs with Spinach Alfredo Sauce

    Ingredients:
    1 lb ground chicken
    1/2 cup ricotta cheese
    1/4 cup grated Parmesan cheese
    1 egg
    1/2 cup breadcrumbs
    2 cloves garlic, minced
    1 tbsp Italian seasoning
    Salt and pepper to taste
    Sauce:
    2 tbsp butter
    1 clove garlic, minced
    1 cup heavy cream
    1/2 cup grated Parmesan cheese
    2 cups fresh spinach, chopped
    Salt and pepper to taste
    Directions:
    Preheat Oven: 400°F (200°C).
    Mix Meatballs: Combine chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, seasoning, salt, and pepper. Form into meatballs.
    Bake Meatballs: Bake for 20-25 minutes.
    Make Sauce: Sauté garlic in butter. Add cream and simmer. Stir in Parmesan and spinach, cook until wilted.
    Serve: Pour sauce over meatballs. Enjoy with pasta.
  • Discover the Magic of a Succulent Beef Roast Pot!

    Discover the Magic of a Succulent Beef Roast Pot!

    INGREDIENTS :
    Baby Carrots
    1 Potato
    3 tablespoons Creole seasoning
    1 tablespoon black pepper
    2 tablespoons onion powder
    1 tablespoon garlic powder
    1 tablespoon celery flakes
    1 tablespoon Parsley
    1 cup water
    INSTRUCTIONS
    Chop Potato and Carrots
    Beef roast- season with ingredients and Pan Sear on Stove top skillet
    -place in casserole dish
    – add cup of water
    -add more Creole seasoning to liking and cover with foil
    Bake at 350 temp for 2 1/2 hours
    – remove foil – add Carrots and Potato
    -place back in oven and bake uncovered for additional 30 minutes or to liking
    Enjoy!
  • Southern Fried Chicken Batter

    Southern Fried Chicken Batter

    Ingredients

    • Skinless Chicken 750 grams: Provides a lean, tender base for the fried chicken.
    • Eggs 2 large, beaten: Helps the batter stick to the chicken and creates a crispy coating.
    • Whole Milk 240 ml / 1 cup: Adds moisture and helps tenderize the chicken.
    • Vegetable Oil 240 ml / 1 cup: For frying, ensures a crispy and golden-brown finish.
    • Flour 475 grams / 2 cups: Forms the base of the batter for a crunchy coating.
    • Chili Powder 15 grams / 1 tbsp: Adds a mild heat and rich color.
    • Garlic Powder 15 grams / 1 tbsp: Infuses the batter with a robust garlic flavor.
    • Paprika 5 grams / 1 tsp: Adds a subtle smokiness and enhances color.
    • Soy Sauce 15 ml / 1 tbsp: Provides a savory, umami flavor.
    • Salt and Pepper to taste: Essential for seasoning the chicken.
    • Crispy and delicious Southern Fried Chicken

    Instructions

    • 1- In a medium bowl, whisk two large eggs until smooth.
    • 2- Add milk to the beaten eggs and continue whisking until well mixed.
    • 3- In a resealable bag, combine flour, chili powder, garlic powder, salt, and pepper. Shake until the ingredients are well distributed.
    • 4- Place the chicken in the bag, seal it, and shake until the chicken pieces are fully coated in the flour mixture.
    • 5- Refrigerate the coated chicken overnight to marinate.
    • 6- Remove the chicken from the bag and dip each piece first in the milk, then the soy sauce, and finally in the beaten egg.
    • 7- Heat enough oil in a skillet to submerge the chicken pieces, and heat until it starts to bubble.
    • 8- Fry the coated chicken pieces until they turn golden brown.
    • 9- Place the fried chicken on a plate lined with paper towels to drain excess oil.
    • 10- Serve your delicious southern fried chicken with a side of mixed vegetables. Enjoy!

    Notes

    Marinating the chicken overnight in the refrigerator allows the flavors to penetrate deeper into the chicken, making it even more delicious! This Best Southern Fried Chicken Batter recipe is a tried and tested family favorite. With its perfect balance of flavors and crispy coating, it’s sure to win over even the pickiest of eaters.

    This Best Southern Fried Chicken Batter recipe has brought countless moments of joy to my family. I’m confident it will become a favorite in your home as well. Happy cooking!

    Try this Southern Fried Chicken recipe today!

  • Grilled Salmon Skewers with Creamy Dill Yogurt Sauce

    Grilled Salmon Skewers with Creamy Dill Yogurt Sauce

    Ingredients:
    For the Salmon Skewers:
    1 1/2 lbs salmon fillets, cut into 1-inch cubes
    2 tablespoons olive oil
    1 lemon, juiced
    2 garlic cloves, minced
    1 teaspoon dried dill
    1 teaspoon paprika
    Salt and pepper to taste
    Wooden skewers, soaked in water for 30 minutes
    For the Creamy Dill Yogurt Sauce:
    1 cup plain Greek yogurt
    2 tablespoons fresh dill, chopped
    1 tablespoon lemon juice
    1 garlic clove, minced
    Salt and pepper to taste
    Directions:
    Salmon Skewers:
    In a large bowl, combine the olive oil, lemon juice, minced garlic, dried dill, paprika, salt, and pepper.
    Add the salmon cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes.
    Preheat the grill to medium-high heat.
    Thread the marinated salmon cubes onto the soaked wooden skewers.
    Grill the salmon skewers for about 2-3 minutes per side, or until the salmon is cooked through and has a nice char.
    Remove from the grill and set aside.
    Creamy Dill Yogurt Sauce:
    In a medium bowl, combine the Greek yogurt, fresh dill, lemon juice, minced garlic, salt, and pepper. Mix until smooth and well combined.
    Adjust the seasoning to taste and refrigerate until ready to serve.
    Assembly:
    Serve the grilled salmon skewers hot, with the creamy dill yogurt sauce on the side.
    Garnish with additional fresh dill and lemon wedges if desired.
    Prep Time: 20 minutes | Marinating Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 1 hour
    Kcal: 350 kcal per serving | Servings: 4 servings
  • Birria Wings with Consome

    Birria Wings with Consome

    What You’ll Need

    1/4 cup sweet chili sauce

    2 tablespoons soy sauce

    1 tablespoon hot chili-garlic sauce such as sriracha

    2 teaspoons dark sesame oil

    1 teaspoon grated fresh ginger

    16 chicken wings wing tips removed

    vegetable oil

    kosher salt

    fresh ground black pepper

    How to make it

    1. Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.

    2. Trim excess skin from the edges of the wings.

    3. Lightly brush or spray with the oil, and season with salt and pepper to taste.

    4. Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.

    5. Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.

    6. Serve warm.

    Recipe Notes

    You may also choose to bake wings at 375 for 45 minutes then slather on the sauce and

    bake again at 400 for 20 minutes until the skin is brown and sauce thickens

  • Elegant Ricotta and Spinach Quiche

    Elegant Ricotta and Spinach Quiche

    Ingredients:

    1 pie crust (store-bought or homemade)
    1 tablespoon olive oil
    1 small onion, finely chopped
    2 cups fresh spinach, chopped
    1 cup ricotta cheese
    3 large eggs
    1 cup heavy cream
    1/2 cup grated Parmesan cheese
    Salt and pepper to taste
    A pinch of nutmeg

    Directions:

    Preheat oven to 375°F (190°C).
    Roll out the pie crust and press it into a 9-inch quiche dish or pie plate. Prick the bottom with a fork. Pre-bake the crust for 8 minutes. Remove from oven.
    In a skillet, heat olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and let cool.
    In a large bowl, mix together the ricotta cheese, eggs, heavy cream, Parmesan cheese, salt, pepper, and nutmeg until well combined. Stir in the cooled spinach and onion mixture.
    Pour the filling into the pre-baked crust. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
    Let the quiche cool for a few minutes before slicing. Serve warm or at room temperature.
    Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
    Kcal: 320 kcal | Servings: 8 servings
  • **Crispy Parmesan Potatoes**

    **Crispy Parmesan Potatoes**

    **Ingredients:**
    2 lbs small red or yellow potatoes, quartered
    1/4 cup olive oil
    1/2 cup grated Parmesan cheese
    2 tablespoons minced garlic
    1 teaspoon salt
    1/2 teaspoon pepper
    2 teaspoons Italian seasoning
    Fresh parsley, chopped for garnish
    **Directions:**
    Preheat oven to 400°F (200°C).
    In a large bowl, toss the potatoes with olive oil, Parmesan cheese, garlic, salt, pepper, and Italian seasoning until well coated.
    Spread the potatoes in a single layer on a baking sheet.
    Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, turning once halfway through cooking.
    Garnish with fresh parsley before serving.
    Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
  • Never heard of this before, but the moment I tasted it, I couldn’t stop until my bowl was clean

    Never heard of this before, but the moment I tasted it, I couldn’t stop until my bowl was clean

    Hungarian Mushroom Soup has been a staple in Hungary for many years, delivering a hearty and flavorful punch in every spoonful. Perfect for those cold evenings, this soup offers both warmth and comfort and is a testament to Hungary’s rich culinary history. Notably, the mushrooms and paprika stand out, paying homage to traditional Hungarian flavors.

    You can serve this versatile soup in numerous ways. Complement its robust taste with a slice of crispy bread or garlic toast. For a more fulfilling meal, pair it with a refreshing salad or sandwich. Elevate its flavors with a touch of sour cream or a sprinkle of fresh herbs like dill or parsley.

    Hungarian Mushroom Soup Recipe

    Ingredients

    1 pound fresh button mushrooms (keep 1 cup aside for garnish)

    4 tablespoons unsalted butter

    2 cups diced onions

    2 teaspoons dried dill

    1 tablespoon Hungarian sweet paprika

    1 tablespoon soy sauce

    1 cup whole milk

    1/2 cup sour cream

    2 cups vegetable broth

    2 tablespoons cornstarch

    2 teaspoons lemon juice

    1/5 cup fresh parsley, chopped

    Salt and pepper, to taste

    Preparation

    In a sizeable pot, melt butter over medium heat.

    Toss in onions and sauté till they’re soft and clear.

    Add the mushrooms (except the 1 cup you set aside) and cook until they’re browned and their juices start oozing out.

    Mix in the dill, paprika, and soy sauce.

    Introduce the vegetable broth and let the mix simmer gently.

    In a bowl, blend the cornstarch with a bit of cold water to make a paste. Stir this into the soup till it thickens.

    Add the milk and simmer for a couple more minutes.

    On low heat, integrate the sour cream and lemon juice into the soup.

    Season to your liking with salt and pepper.

    In another pan, fry the 1 cup of mushrooms you set aside until golden and use these for garnish.

    Serve the soup in bowls, topping each with the fried mushrooms and a dash of parsley.

    Dive into the heartwarming flavors of this Hungarian Mushroom Soup, an embodiment of Hungarian culinary artistry. Relish the harmonious blend of mushrooms, paprika, and creaminess that ensures every bite is an experience in itself.

  • Savory Mediterranean Vegetable and Cheese Cake

    Savory Mediterranean Vegetable and Cheese Cake

    Experience the delightful blend of Mediterranean flavors with our Savory Mediterranean Vegetable and Cheese Cake. This savory cake, made from a soft, moist dough, is filled with vibrant vegetables, tangy feta cheese, and creamy mozzarella. Perfect for breakfast, brunch, or as a delicious snack, this dish is not only flavorful but also nutritious. Let’s dive into the details of making this delectable cake.

    Ingredients
    For the Batter
    • 2 eggs
    • 50 ml (3 1/2 tbsp) vegetable oil
    • 100 ml (1/2 cup) milk
    • Salt, to taste
    • 5 g (1 tsp) baking powder
    • 130 g (1 cup + 1 tbsp) flour
    For the Filling
    • 1 sweet yellow pepper, chopped
    • 1 sweet red pepper, chopped
    • 1 tomato, chopped
    • 50 g (1/4 cup) green olives, sliced
    • 100 g (3 1/2 ounces) feta cheese, crumbled
    • Fresh dill, to taste
    • 100 g (3 1/2 ounces) hard mozzarella cheese, shredded
    Other
    • 20 g (1 1/2 tbsp) butter, for wiping the mold
    • Flour, for dusting the mold
    • Grated mozzarella, to taste
    Instructions
    Preparing the Batter
    1. Mix Wet Ingredients: Crack the eggs into a mixing bowl. Add the vegetable oil and milk. Using a whisk or a mixer, beat the ingredients until they are well combined. Season with salt according to your taste.
    2. Incorporate Dry Ingredients: Sprinkle in the baking powder and gradually add the flour. Continue beating until the batter is smooth and lump-free.
    Preparing the Filling
    1. Chop the Vegetables: Finely chop the yellow and red peppers, tomato, and slice the green olives. Crumble the feta cheese and grate the hard mozzarella cheese. Chop a small bunch of fresh dill.
    2. Combine Filling Ingredients: In a separate large bowl, combine the chopped peppers, tomato, olives, crumbled feta cheese, chopped dill, and half of the grated mozzarella. Mix well to ensure all the ingredients are evenly distributed.
    Assembling the Cake
    1. Prepare the Mold: Preheat your oven to 180°C (350°F). Grease a baking mold with butter, ensuring all sides are well coated. Dust the mold with flour to prevent the cake from sticking.
    2. Combine Batter and Filling: Gently fold the vegetable and cheese mixture into the prepared batter. Mix until the filling is evenly distributed throughout the batter.
    3. Pour into Mold: Pour the resulting mixture into the prepared mold. Spread it out evenly using a spatula.
    4. Top with Mozzarella: Sprinkle the remaining grated mozzarella cheese evenly over the top of the batter.
    Baking
    1. Bake the Cake: Place the mold in the preheated oven and bake for about 35 minutes. The cake is done when the top is golden brown and crispy, and a toothpick inserted into the center comes out clean.
    2. Cool and Serve: Once baked, remove the cake from the oven and allow it to cool slightly in the mold. After 10 minutes, transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature.
    Serving Suggestions

    This savory cake pairs wonderfully with a fresh green salad or a bowl of soup. It’s also great on its own as a satisfying snack. Perfect for any occasion, this Mediterranean Vegetable and Cheese Cake is sure to impress with its rich flavors and delightful texture.

    Nutrition Information
    • Servings: 8
    • Calories: 220 per serving
    • Total Fat: 12g
    • Saturated Fat: 5g
    • Cholesterol: 60mg
    • Sodium: 400mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 2g
    • Sugars: 3g
    • Protein: 10g

    Indulge in the wholesome goodness of our Savory Mediterranean Vegetable and Cheese Cake, a dish that’s as nutritious as it is delicious. Perfect for family gatherings, potlucks, or a cozy meal at home, this recipe is a surefire way to delight your taste buds and nourish your body. Enjoy!

  • Tangy Sweet and Sour Meatballs

    Tangy Sweet and Sour Meatballs

    Ingredients:📋
    1 pound ground beef
    1/2 cup breadcrumbs
    1/4 cup milk
    1 egg
    1/4 cup finely chopped onion
    1/4 teaspoon garlic powder
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1 tablespoon vegetable oil
    Sauce:
    1 cup ketchup
    1/2 cup brown sugar
    1/4 cup white vinegar
    1 tablespoon soy sauce
    1 teaspoon cornstarch (optional, for thickening)
    Instructions:🥣
    In a large bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, garlic powder, salt, and black pepper. Mix until well combined.
    Shape the mixture into small meatballs, about 1 inch in diameter.
    Heat the vegetable oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10-12 minutes.
    In a separate bowl, whisk together the ketchup, brown sugar, white vinegar, and soy sauce. If desired, add cornstarch to thicken the sauce.
    Pour the sauce over the meatballs in the skillet. Stir gently to coat the meatballs evenly with the sauce.
    Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken.
  • How to Make Hamburger Peppers and Onion Gyros

    How to Make Hamburger Peppers and Onion Gyros

    Savor the delightful flavors of “Mediterranean Fusion: Hamburger, Peppers, and Onion Gyros.” This unique twist on traditional gyros features juicy hamburger patties topped with sautéed peppers and onions, all wrapped in warm pita bread and drizzled with a tangy tzatziki sauce. Perfect for a quick weeknight dinner or a fun family meal, these gyros bring together the best of American and Mediterranean cuisine.

    Why You’ll Love Hamburger, Peppers, and Onion Gyros:

    • Flavorful Fusion: Combines the savory taste of hamburgers with Mediterranean spices.
    • Easy to Make: Simple ingredients and quick preparation.
    • Versatile: Great for a casual dinner or entertaining guests.
    • Delicious: Juicy beef, sweet peppers and onions, and tangy tzatziki sauce.

    Ingredients Notes For Hamburger, Peppers, and Onion Gyros:

    • Ground Beef: Lean ground beef for the hamburger patties.
    • Peppers: Use a mix of bell peppers for color and flavor.
    • Onion: Thinly sliced, adds sweetness and depth.
    • Garlic: Minced, for an aromatic boost.
    • Spices: Salt, pepper, oregano, and cumin for seasoning.
    • Pita Bread: Warm and soft, perfect for wrapping.
    • Tzatziki Sauce: Greek yogurt, cucumber, garlic, lemon juice, and dill.
    • Olive Oil: For cooking the vegetables and patties.
    • Optional Toppings: Fresh tomatoes, lettuce, or feta cheese.

    Recipe Steps:

    1. Prepare the Tzatziki Sauce:
      • In a medium bowl, combine 1 cup of Greek yogurt, 1/2 cup of grated cucumber (squeezed to remove excess water), 2 minced garlic cloves, 1 tablespoon of lemon juice, 1 tablespoon of chopped fresh dill (or 1 teaspoon dried dill), and a pinch of salt and pepper. Mix well and refrigerate until ready to use.
    2. Form the Hamburger Patties:
      • In a large bowl, mix 1 pound of lean ground beef with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dried oregano, and 1/2 teaspoon of ground cumin. Divide the mixture into 4 equal portions and shape into patties.
    3. Cook the Hamburger Patties:
      • Heat a large skillet or grill pan over medium-high heat. Cook the hamburger patties for about 4-5 minutes per side, or until they reach your desired level of doneness. Remove from the skillet and let rest.
    4. Sauté the Peppers and Onions:
      • In the same skillet, add 1 tablespoon of olive oil. Add 1 thinly sliced onion and 2 thinly sliced bell peppers. Sauté until softened and slightly caramelized, about 5-7 minutes. Add 2 minced garlic cloves and cook for another minute. Season with salt and pepper to taste.
    5. Assemble the Gyros:
      • Warm the pita bread in the oven or microwave. Place a cooked hamburger patty in the center of each pita. Top with sautéed peppers and onions. Drizzle with tzatziki sauce and add any optional toppings like fresh tomatoes, lettuce, or feta cheese.
    6. Serve:
      • Fold the pita around the filling and serve immediately.

    Storage Options:

    • Refrigerate: Store any leftover ingredients separately in airtight containers in the refrigerator for up to 3 days. Reheat the hamburger patties and vegetables before assembling the gyros.
    • Freeze: Freeze uncooked hamburger patties in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before cooking.

    Ingredients

    • For the Ground Beef:
    • 1 pound ground beef
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon dried oregano
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 tablespoon olive oil
    • For the Peppers and Onions:
    • 1 large onion thinly sliced
    • 1 red bell pepper thinly sliced
    • 1 green bell pepper thinly sliced
    • 1 tablespoon olive oil
    • Salt and pepper to taste
    • For the Tzatziki Sauce:
    • 1 cup Greek yogurt
    • 1/2 cucumber grated and drained
    • 2 cloves garlic minced
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
    • Salt and pepper to taste
    • For Assembling:
    • 4-6 pita breads warmed
    • 1 cup cherry tomatoes halved (optional)
    • 1/2 cup crumbled feta cheese optional
    • Fresh lettuce leaves optional

    Instructions

    • Prepare the Tzatziki Sauce:
    • In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, salt, and pepper. Mix well and refrigerate until ready to use.
    • Cook the Ground Beef:
    • In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
    • Add the ground beef and season with garlic powder, onion powder, dried oregano, ground cumin, paprika, salt, and pepper.
    • Cook the beef, breaking it up with a spoon, until it is browned and cooked through. Remove from the skillet and set aside.
    • Sauté the Peppers and Onions:
    • In the same skillet, heat another tablespoon of olive oil over medium-high heat.
    • Add the sliced onions and bell peppers, season with salt and pepper, and sauté until they are tender and slightly caramelized, about 5-7 minutes.
    • Assemble the Gyros:
    • Warm the pita breads in a dry skillet or in the oven.
    • Spread a generous amount of tzatziki sauce on each pita bread.
    • Add a portion of the cooked ground beef, followed by the sautéed peppers and onions.
    • Top with halved cherry tomatoes, crumbled feta cheese, and fresh lettuce leaves, if desired.
    • Serve:
    • Fold the pita bread around the filling and serve immediately.
  • Italian Pot Roast (Stracotto)

    Italian Pot Roast (Stracotto)

    Ingredients:

    Meat:

    •  4 oz Bacon
    • 3 lbs Beef (such as chuck roast or brisket)

    Fruits & vegetables:

    •  2 Bay leaves
    •  1 cup Carrot, chopped
    •  1 cup Celery, chopped
    •  1 tbsp Garlic, minced
    •  1 cup Onion, chopped
    •  1 sprig Rosemary
    •  1 sprig Thyme
    •  1 (14.5 ounce) can Tomatoes, diced or crushed

    Preserves:

    •  2 cups Beef broth

    Culinary aids and spices:

    • 1 tsp Italian seasoning
    • 1/2 tsp Red pepper flakes (adjust to taste)
    • Salt and pepper, to taste

    Instructions:

    1. Preheat your oven to 325°F (165°C).

    2. In a large oven-safe Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the bacon grease in the pot.

    3. Season the beef generously with salt and pepper. In the same pot with the bacon grease, sear the beef on all sides until it develops a nice brown crust. This should take about 4-5 minutes per side. Once seared, remove the beef from the pot and set it aside.

    4. In the same pot, add a bit more oil if needed, then add the chopped onions, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

    5. Stir in the Italian seasoning, red pepper flakes, bay leaves, rosemary, and thyme. Cook for another minute until the herbs are aromatic.

    6. Return the beef and bacon to the pot, along with any juices that may have accumulated. Pour in the diced or crushed tomatoes and beef broth. Bring the mixture to a simmer.

    7. Cover the pot with a lid and transfer it to the preheated oven. Allow the pot roast to cook in the oven for about 3 to 3 1/2 hours, or until the beef is fork-tender and easily pulls apart.

    8. Once the pot roast is done, remove it from the oven and let it rest for about 10 minutes before serving.

    9. Serve the Italian Pot Roast (Stracotto) hot, garnished with fresh herbs if desired. Enjoy your delicious, flavorful pot roast!

    Enjoy!!

  • 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:

    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 💛