PST-Algerie

Author: Admin

  • Best soup I’ve had all year! This recipe is so easy too, the slow cooker does the work for you!

    Best soup I’ve had all year! This recipe is so easy too, the slow cooker does the work for you!

    Ingredients

    1 pound ground beef

    4 cups beef broth

    12 ounces lasagna noodles

    1/2 diced onion

    1 diced bell pepper

    1 can (28 ounces) crushed tomatoes

    1 can (14.5 ounces) petite diced tomatoes

    1 tablespoon Italian seasoning

    1 teaspoon minced garlic

    1/2 cup ricotta cheese

    1 cup shredded parmesan cheese

    1 cup shredded mozzarella cheese

    Preparation

    Brown the ground beef in a skillet; drain excess fat.

    Transfer beef to the slow cooker.

    Add onion, bell pepper, tomatoes, garlic, and Italian seasoning. Mix well.

    Pour in beef broth and stir.

    Cook on low for 6-8 hours or high for 3-4 hours.

    Add broken lasagna noodles, cook on high for another 30 minutes.

    Serve with dollops of ricotta, mozzarella, and parmesan cheese.

    This Slow Cooker Lasagna Soup is a hassle-free way to relish the comforting flavors of traditional lasagna. It combines tender beef, rich tomato broth, and gooey cheese for a delectable meal. Set your slow cooker and let it do the work – a delightful, easy dish awaits your taste buds!”

  • Tender Chicken Delight

    Tender Chicken Delight

    Ingredients

    • Boneless Chicken Breasts 4, approximately 1 lb. / 450g: Provides a tender and juicy base.
    • Mayonnaise or Greek Yogurt 1 cup: Adds creaminess and helps create a rich coating.
    • Garlic Powder 1 tsp: Infuses the dish with a robust garlic flavor.
    • Parmesan Cheese 1 cup, divided: Adds a cheesy, savory note to the dish.
    • Seasoning Salt 1 tsp: Enhances the overall flavor profile.
    • Black Pepper ½ tsp: Adds a subtle heat and depth of flavor.

    Instructions

    • Begin by cutting each chicken breast into three equal pieces.
    • Place the chicken pieces in a bowl and let them marinate in the refrigerator overnight.
    • Preheat your oven to 375°F (190°C).
    • In a small bowl, combine mayonnaise (or Greek yogurt), half of the Parmesan cheese, garlic powder, seasoning salt, and black pepper. Mix until well combined.
    • Take a baking dish and arrange the marinated chicken pieces evenly.
    • Spread the mayonnaise mixture over each chicken breast, ensuring they are evenly coated.
    • Sprinkle the tops of the chicken breasts with the remaining Parmesan cheese.
    • Bake in the preheated oven for 40 to 45 minutes or until the chicken is cooked through.
    • Once cooked, remove from the oven and serve this delightful dish to your eagerly awaiting guests or family members.

    Notes

    You can substitute mayonnaise with Greek yogurt for a tangy twist.

    Feel free to experiment with different cheeses, such as Asiago or Romano, to create your desired flavor profile.

    Serve this Tender Chicken Delight alongside a fresh salad or roasted vegetables for a complete and satisfying meal.

    Indulge in the deliciousness of our Tender Chicken Delight recipe. With its tender texture, creamy coating, and cheesy goodness, this dish is a true delight for the taste buds. Whether you’re cooking for a weeknight dinner or entertaining guests, this recipe is sure to impress. Prepare to savor every bite and enjoy the unforgettable flavors of this tender and flavorful chicken dish.

  • 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 6-8 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

    Prepare the Blackening Seasoning:

    • In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper.

    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.

    Cook the Pasta:

    • Cook the fettuccine according to package instructions until al dente, then drain.

    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.

    Combine:

    • Toss the cooked pasta with the Alfredo sauce until well coated.
    • Slice the rested steak into thin strips.

    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.
  • Scrumptious Garlic Potatoes

    Scrumptious Garlic Potatoes

    Ingredients:

    – 2 lb. potatoes
    – 8 garlic cloves
    – 2 tbsp butter
    – 1 tsp paprika
    – 1 tbsp cilantro
    – 1/2 tsp salt
    – Pinch of black pepper
    – 1/2 large carrot
    – 1 tsp onion powder

    Instructions:

    1. Peel and chop potatoes into bite-sized pieces.
    2. Mince garlic and thinly slice carrots.
    3. In a pan, melt butter and add garlic. Sauté until fragrant.
    4. Add potatoes and carrots, season with paprika, salt, and black pepper.
    5. Cook until potatoes are crispy and golden brown, stirring occasionally.
    6. Sprinkle with cilantro and onion powder.
    7. Serve these delicious garlic potatoes as a side or enjoy them as a snack!

    Savor the crispy, garlicky goodness!

  • Crispy Wood Sticks! Oil-Free and Delicious Zucchini Recipe

    Crispy Wood Sticks! Oil-Free and Delicious Zucchini Recipe

    Imagine biting into a crispy snack that’s not only delicious but also guilt-free. With our oil-free crispy wood sticks recipe, made from wholesome zucchinis, you can indulge your cravings without compromising your health. Let’s dive into how to create this delectable treat!

    Ingredients Breakdown

    To whip up a batch of these delightful wood sticks, you’ll need:

    • 2 zucchinis (approximately 700 g)
    • 2/3 teaspoon of salt
    • 1-2 eggs (depending on size)
    • 4 tablespoons of breadcrumbs
    • 1 teaspoon of garlic powder or granules
    • A pinch of black pepper
    • 1 teaspoon of ground red pepper
    • 1/2 teaspoon of oregano
    • 2 tablespoons of flour
    • 70 g of hard cheese
    Preparing the Zucchini

    Start by prepping the zucchinis. If they’re young with thin skin, no need to peel them. However, for thicker-skinned zucchinis, peeling is recommended. Cut off both ends and slice them in half lengthwise, then into thin strips resembling chicken fingers. Sprinkle with salt and let them drain for 10 minutes.

    Creating the Coating

    While the zucchinis are draining, prepare the coating mixture. Combine breadcrumbs, garlic powder, black pepper, red pepper, oregano, and grated hard cheese in a bowl. This flavorful blend will give your wood sticks a delightful aroma and crunch.

    Baking Process

    Once the zucchinis have drained, coat them in flour for extra crispiness. Dip each stick in beaten egg, then coat generously with the breadcrumb mixture. Arrange them on a baking tray lined with parchment paper and bake at 200 degrees Celsius for approximately 25 minutes until golden and crispy.

    Making the Sauce

    Enhance the flavor experience by pairing your wood sticks with a zesty sauce. Mix sour cream with finely chopped dill and minced garlic for a tangy and aromatic accompaniment.

    Serving Suggestions

    Serve your crispy wood sticks hot with the homemade sauce on the side. They make for a delightful appetizer, snack, or even a light meal when paired with a fresh salad.

    Health Benefits

    Unlike traditional fried snacks, these oil-free wood sticks offer a healthier alternative without compromising on taste. Zucchinis are rich in vitamins and minerals while being low in calories, making them a nutritious choice for snacking.

  • 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.

  • How to Make Fall Off the Bone Ribs at Home

    How to Make Fall Off the Bone Ribs at Home

    Experience the pinnacle of barbecue perfection with “Ultimate BBQ: Fall-Off-the-Bone Ribs.” These tender, juicy ribs are slow-cooked to perfection and slathered in a mouthwatering BBQ sauce, ensuring they are fall-off-the-bone delicious. Perfect for backyard gatherings, family dinners, or any occasion where you want to impress with your BBQ skills, these ribs are sure to be a hit.

    Why You’ll Love Fall-Off-the-Bone Ribs:

    • Tender and Juicy: Slow-cooked to perfection for ultimate tenderness.
    • Flavorful: Rich, smoky, and packed with BBQ flavor.
    • Easy to Make: Simple steps for a delicious result.
    • Crowd-Pleaser: Perfect for any gathering or special occasion.

    Ingredients Notes For Fall-Off-the-Bone Ribs:

    • Pork Ribs: Baby back ribs or St. Louis-style ribs.
    • Dry Rub: A mix of brown sugar, paprika, garlic powder, onion powder, salt, pepper, and optional cayenne for heat.
    • BBQ Sauce: Your favorite store-bought or homemade BBQ sauce.
    • Apple Cider Vinegar: Adds moisture and a slight tanginess.
    • Honey: Optional, for added sweetness and caramelization.
    • Foil: For wrapping the ribs during cooking.

    • Recipe Steps:

      1. Prepare the Ribs:
        • Preheat your oven to 300°F (150°C).
        • Remove the membrane from the back of the ribs for better texture. Pat the ribs dry with paper towels.
      2. Apply the Dry Rub:
        • In a small bowl, mix 1/4 cup of brown sugar, 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper (if using). Rub this mixture evenly over both sides of the ribs.
      3. Wrap and Cook the Ribs:
        • Place each rack of ribs on a large piece of aluminum foil. Drizzle 1-2 tablespoons of apple cider vinegar over the ribs. Wrap the ribs tightly in the foil to create a sealed packet.
        • Place the foil-wrapped ribs on a baking sheet and bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and easily pull away from the bone.
      4. Prepare the Grill (Optional):
        • If you want a smoky finish, preheat your grill to medium-high heat.
      5. Glaze with BBQ Sauce:
        • Carefully unwrap the ribs and discard the foil. Brush a generous amount of your favorite BBQ sauce over both sides of the ribs.
      6. Finish on the Grill (Optional):
        • Place the ribs on the preheated grill and cook for an additional 5-10 minutes per side, brushing with more BBQ sauce and allowing it to caramelize. If not using a grill, you can broil the ribs in the oven for a few minutes until the sauce is bubbly and caramelized.
      7. Serve:
        • Let the ribs rest for a few minutes before cutting into individual ribs. Serve with extra BBQ sauce on the side.

      Storage Options:

      • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
      • Freeze: Wrap the cooked ribs tightly in aluminum foil and place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven.

    Ingredients

    • 2 racks of baby back ribs
    • 2 tablespoons olive oil
    • 1/4 cup brown sugar
    • 1 tablespoon smoked paprika
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 teaspoon ground black pepper
    • 1 teaspoon salt
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • 1 teaspoon mustard powder
    • 1/2 teaspoon cayenne pepper optional, for heat
    • 1 cup barbecue sauce store-bought or homemade

    Instructions

    • Prepare the Ribs:
    • Preheat your oven to 275°F (135°C).
    • Remove the membrane from the back of the ribs. Slide a knife under the membrane at one end of the ribs and use a paper towel to grip and pull it off.
    • Make the Dry Rub:
    • In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, chili powder, cumin, mustard powder, and cayenne pepper (if using).
    • Season the Ribs:
    • Rub the olive oil over both sides of the ribs.
    • Generously sprinkle the dry rub over both sides of the ribs, pressing it into the meat with your fingers.
    • Wrap and Cook:
    • Place each rack of ribs on a large piece of aluminum foil, meat side up. Wrap the ribs tightly in the foil, ensuring they are completely sealed.
    • Place the wrapped ribs on a baking sheet and bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and the meat is pulling away from the bones.
    • Finish with Barbecue Sauce:
    • Carefully remove the ribs from the oven and unwrap them.
    • Preheat your broiler.
    • Brush the ribs generously with barbecue sauce on both sides.
    • Place the ribs under the broiler for about 5-7 minutes, or until the sauce is caramelized and bubbly. Watch closely to prevent burning.
    • Serve:
    • Remove the ribs from the oven and let them rest for a few minutes before cutting into individual ribs.
    • Serve with additional barbecue sauce on the side, if desired.
  • Crab Cake Egg Rolls

    Crab Cake Egg Rolls

    The moment I tasted these, I knew I couldn’t stop at just 1!

    Crab Cake Egg Rolls are a delightful fusion dish that combines the succulent flavors of traditional Maryland crab cakes with the crispy, golden exterior of Chinese egg rolls.

    This dish reflects the beauty of culinary diversity, showcasing how different food cultures can merge to create something unique and delicious.

    The egg roll, with its origins deeply rooted in Chinese cuisine, becomes a vessel for the crab cake, a staple in American cooking, especially along the Eastern Seaboard.

    Making this dish offers an exciting twist for those who love crab cakes but are looking for a different way to enjoy the flavors and textures.

    Whether you’re serving these at a party or as an enjoyable family meal, Crab Cake Egg Rolls will surely make a tasty impression.

    To complement the rich flavors of the Crab Cake Egg Rolls, consider dipping sauces like spicy aioli, classic tartar sauce, or a sweet and tangy Asian sauce.

    A fresh, zesty coleslaw or a light cucumber salad would also make perfect accompaniments, cutting through the richness of the fried rolls.

    For a heartier meal, pairing these egg rolls with a side of jasmine rice or stir-fried vegetables can create a balanced and satisfying experience.

    Ingredients

    1 cup crab meat, fresh or canned, thoroughly drained
    1/4 cup breadcrumbs
    1 tablespoon mayonnaise
    1 teaspoon Worcestershire sauce
    1 teaspoon old bay seasoning
    1 teaspoon Dijon mustard
    1 egg, beaten (for the crab cake mixture)
    1 tablespoon fresh parsley, chopped
    1/2 teaspoon lemon zest
    6 egg roll wrappers
    1 egg, beaten (for sealing the egg rolls)
    Oil, for frying

    Directions

    1. In a medium-sized bowl, combine the crab meat, breadcrumbs, mayonnaise, Worcestershire sauce, old bay seasoning, Dijon mustard, beaten egg, parsley, and lemon zest. Mix until all the ingredients are well incorporated.

    2. Lay an egg roll wrapper flat on a clean surface. Spoon approximately two tablespoons of the crab mixture onto the center of the wrapper.

    3. Brush the edges of the wrapper lightly with the beaten egg (for sealing). Fold in the sides and roll the wrapper tightly, making sure to seal the ends well to prevent the filling from leaking while frying.

    4. Heat oil in a deep skillet or deep fryer to 350°F (175°C). Fry the egg rolls in batches, being careful not to overcrowd the pan, until they are golden brown and crispy, approximately 2 to 3 minutes per side.

    5. Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil.

    6. Serve hot with your choice of dipping sauce and sides.

    Variations & Tips

    – For a gluten-free option, use gluten-free breadcrumbs and check that your egg roll wrappers are certified gluten-free.
    – To reduce the fat content, bake the egg rolls in a preheated oven at 425°F (220°C) for 15-20 minutes, or until they are crispy and golden, turning them halfway through cooking.

    – If you prefer a bit of heat, add a pinch of cayenne pepper to the crab mixture or include some finely chopped jalapeño.
    – Always ensure the crab meat is fully drained to prevent a soggy filling, which can also lead to your egg rolls not sealing properly.
    – Make sure the oil is at the correct temperature before frying to ensure a crispy exterior and prevent the egg rolls from absorbing too much oil.

  • Meatloaf Cupcakes with Whipped Potato Topping

    Meatloaf Cupcakes with Whipped Potato Topping

    Ingredients:
    1 lb. ground beef
    1/2 cup breadcrumbs
    1 egg
    1/4 cup ketchup
    1/4 cup milk
    1/2 tsp garlic powder
    1/2 tsp onion powder
    Salt and pepper to taste
    2 cups mashed potatoes, whipped until creamy
    Chopped chives for garnish
    Instructions:
    Preheat your oven to 375°F (190°C).
    In a bowl, mix together the ground beef, breadcrumbs, egg, ketchup, milk, garlic powder, onion powder, salt, and pepper.
    Press the meat mixture into muffin tins, filling each cup to the top.
    Bake in the preheated oven for about 20-25 minutes, or until the meatloaf is cooked through.
    While the meatloafs bake, whip the mashed potatoes until they’re light and fluffy.
    Once the meatloafs are done, let them cool slightly and then remove them from the tins.
    Pipe the whipped potatoes on top of each meatloaf cupcake using a piping bag with a star tip.
    Garnish with chopped chives and serve warm.
  • Mississippi Mud Potatoes

    Mississippi Mud Potatoes

    Southern-Style Cheesy Mississippi Mud Potatoes
    Ingredients:
    6 large potatoes, washed and scrubbed
    1/4 cup butter
    1/4 cup all-purpose flour
    2 cups milk
    1 cup shredded cheddar cheese, divided
    1/2 cup cooked and crumbled bacon
    1/4 cup chopped green onions
    Salt and pepper to taste
    Directions:
    Preheat Oven:
    Preheat the oven to 375°F (190°C).
    Grease a baking dish.
    Prepare Potatoes:
    Slice the potatoes thinly, leaving the skins on.
    Make the Cheese Sauce:
    In a saucepan, melt the butter over medium heat.
    Stir in the flour to make a roux, cooking for about 2 minutes until lightly golden.
    Gradually whisk in the milk, stirring constantly until the mixture thickens.
    Remove from heat and stir in half of the shredded cheese until melted.
    Season the cheese sauce with salt and pepper to taste.
    Assemble the Dish:
    Layer half of the sliced potatoes in the prepared baking dish.
    Sprinkle half of the bacon and green onions over the potatoes.
    Pour half of the cheese sauce evenly over the top.
    Repeat the layers with the remaining potatoes, bacon, green onions, and cheese sauce.
    Bake:
    Cover the baking dish with foil and bake for 45 minutes.
    Remove the foil and sprinkle the remaining shredded cheese over the top.
    Return to the oven and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
    Serve:
    Allow the dish to cool slightly before serving
  • Discover How to Master the Art of Cooking Chicken and Broccoli Lasagna – Let’s Get Cooking!

    Discover How to Master the Art of Cooking Chicken and Broccoli Lasagna – Let’s Get Cooking!

    Ingredients
    9 lasagna noodles
    4 boneless chicken breasts, cut into small cubes
    12 oz. bag of frozen broccoli, thawed
    8 oz. shredded mozzarella cheese
    1 c. grated parmesan cheese
    1 small onion chopped
    2 cloves minced garlic
    1/4 tsp. Plus 1 T. Salt
    1 chicken broth
    1 1/2 m full fat milk
    1 tsp. dried basil
    2 t. olive oil
    5 T. Butter
    5 t. Flour
    Instructions
    Bring a large pot of water to a boil, add salt and noodles. Cook for 7-8 minutes until tender. Drain, drain cold water to prevent sticking, and set aside. On medium skillet, heat the oil and fry the chicken until fully cooked, add the broccoli, onion and garlic and cook until the onions are translucent. Removing from fire & set apart . In other saucepan, melt the butter & beat in flour. Cook for 1 minute, add chicken broth and milk and whisk until sauce begins to thicken. Cook until the sauce tightly coats the back of the spoon. Remove from heat and add basil, salt, Parmesan cheese and 1/4 C of mozzarella cheese.
    Add the chicken mixture to the sauce and mix well. Assemble them… In a lightly greased 9″ x 13 pan”, place a layer of noodles, put a good layer of the sauce mixture on top and sprinkle with a quarter of the remaining cheese. Repeat for a second layer ending with a topping of noodles, then pour any remaining sauce on top and sprinkle with the remaining cheese. Bake at 375 degrees for 30 minutes or until golden brown and bubbling.
  • Classic Beef Liver With Sauteed Onions

    Classic Beef Liver With Sauteed Onions

    Ingredients

    • 12 oz beef liver sliced
    • 1 c buttermilk
    • 1 yellow onion thinly sliced
    • 2 tablespoon olive oil divided
    • ½ teaspoon garlic powder
    • ½ teaspoon black pepper
    • ½ teaspoon sea salt

    Instructions

    • Prep the Liver: Place the beef liver slices in a bowl and cover with buttermilk. Refrigerate for at least an hour or overnight to tenderize.
    • Season the Liver: Remove the liver from the buttermilk, pat dry, and season both sides with garlic powder, black pepper, and sea salt.
    • Cook the Onions: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onions and cook until tender and golden. Remove and set aside.
    • Cook the Liver: Add the remaining olive oil to the skillet. Place the seasoned liver slices in the skillet and sear each side for 2-3 minutes or until the internal temperature reaches 160°F.
    • Combine and Serve: Return the onions to the skillet with the liver, heat together for a minute, and serve.

    Notes

    To enjoy a gluten-free version of this Classic Beef Liver with Sauteed Onions. You’ll want to ensure all your ingredients. Are certified gluten-free. Especially if using pre-packaged items. Most ingredients in this recipe. Naturally do not contain gluten. But it’s important. To check items like buttermilk. For any additives. That might include gluten. By selecting pure, straightforward ingredients. You can savor this nourishing, comforting meal. Without worry.
  • **Crispy Chicken Schnitzel**

    **Crispy Chicken Schnitzel**

    Ingredients:

    – 4 boneless, skinless chicken breasts
    – 1 cup all-purpose flour
    – 2 teaspoons salt, divided
    – 1 teaspoon black pepper
    – 2 large eggs
    – 2 tablespoons milk
    – 2 cups breadcrumbs
    – 1 teaspoon paprika
    – 1 teaspoon garlic powder
    – 1/2 cup vegetable oil
    – Lemon wedges, for serving

    Directions:

    1. Place the chicken breasts between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to about 1/4-inch thickness.
    2. Set up three shallow dishes: one with flour mixed with 1 teaspoon salt and black pepper, one with eggs and milk whisked together, and one with breadcrumbs mixed with paprika, garlic powder, and the remaining 1 teaspoon salt.
    3. Dredge each chicken breast in the flour, shaking off any excess. Dip into the egg mixture, then coat with the breadcrumb mixture, pressing to adhere.
    4. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 3-4 minutes on each side, or until golden brown and cooked through.
    5. Transfer the chicken to a paper towel-lined plate to drain any excess oil.
    6. Serve with lemon wedges for a fresh squeeze of juice over the top.
  • Garlic Parmesan Roasted Shrimp: A Magically Amazing Recipe

    Garlic Parmesan Roasted Shrimp: A Magically Amazing Recipe

    Shrimp is a versatile and quick-cooking seafood that can be transformed into an elegant dish with the right ingredients. One such dish that never fails to impress is Garlic Parmesan Roasted Shrimp. After experimenting with this recipe many times, I recently achieved a version that turned out magically amazing. This recipe combines the rich flavors of garlic and Parmesan with perfectly roasted shrimp, creating a delightful and savory dish.

    This Garlic Parmesan Roasted Shrimp recipe has become a favorite in my kitchen, thanks to its incredible flavor and simplicity. Whether you’re hosting a dinner party or preparing a quick weeknight meal, this dish is sure to impress. Enjoy making and savoring this magically amazing recipe!! Here’s how to make this fantastic Garlic Parmesan Roasted Shrimp.

    INGREDIENTS:

    To create this delectable Garlic Parmesan Roasted Shrimp, you will need the following ingredients:

    • 1 pound large shrimp, peeled and deveined
    • 3 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1/2 cup grated Parmesan cheese
    • 1/4 cup breadcrumbs (preferably Panko for extra crunch)
    • 2 tablespoons fresh parsley, chopped
    • 1 teaspoon lemon zest
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • Lemon wedges for serving

    INSTRUCTIONS:

    1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
    2. Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. Place the shrimp in a large mixing bowl.
    3. Make the Garlic Parmesan Mixture: In a separate bowl, combine the olive oil, minced garlic, grated Parmesan cheese, breadcrumbs, chopped parsley, lemon zest, salt, and black pepper. Mix well to form a cohesive mixture.
    4. Coat the Shrimp: Add the garlic Parmesan mixture to the bowl with the shrimp. Toss the shrimp until they are evenly coated with the mixture. Ensure that each shrimp is well-covered for maximum flavor.
    5. Arrange on Baking Sheet: Spread the coated shrimp in a single layer on the prepared baking sheet. Make sure they are not overcrowded to allow for even roasting.
    6. Roast the Shrimp: Place the baking sheet in the preheated oven and roast the shrimp for 8-10 minutes, or until they are pink, opaque, and cooked through. The breadcrumbs should be golden and crispy, adding a delightful crunch to the dish.
    7. Finish and Serve: Once the shrimp are perfectly roasted, remove the baking sheet from the oven. Transfer the shrimp to a serving platter and garnish with additional chopped parsley and lemon wedges. The fresh lemon juice enhances the flavors and adds a bright, tangy note.

    Tips and Variations

    • Spicy Kick: Add a pinch of red pepper flakes to the garlic Parmesan mixture for a hint of heat.
    • Herb Variations: Experiment with other fresh herbs such as basil or cilantro for different flavor profiles.
    • Cheese Swap: Try using grated Pecorino Romano or Asiago cheese for a unique twist on the traditional Parmesan flavor.
    • Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or enjoy cold over a salad.

    Serving Suggestions

    Garlic Parmesan Roasted Shrimp is a versatile dish that pairs wonderfully with various sides. Consider serving it with:

    • Pasta: Toss the shrimp with your favorite pasta and a drizzle of olive oil for a simple yet elegant meal.
    • Salad: Serve the shrimp atop a fresh green salad with a light vinaigrette.
    • Vegetables: Pair the shrimp with roasted vegetables or a medley of steamed greens for a healthy, balanced meal.
  • Chicken Meatballs with Rice

    Chicken Meatballs with Rice

    Ingredients

    450g minced chicken
    1/2 cup (disposable paper cup size) bread crumbs
    1/4 cup (disposable paper cup size) grated onion
    2 cloves garlic, minced
    2 tablespoons chopped fresh parsley
    1 tablespoon chopped fresh mint
    1 teaspoon dried oregano
    1/2 teaspoon cumin powder
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1 egg
    olive oil, for cooking
    For the tzatziki sauce:
    1 cup Greek yogurt
    1/2 cucumber, grated and squeezed to remove moisture
    1 clove garlic, minced
    1 tablespoon lemon juice
    1 tablespoon chopped fresh dill
    salt and pepper to taste

    Instructions

    1 Preheat oven to 400°F (200°C) Line a baking sheet with parchment paper ② In a large bowl, combine ground chicken, bread crumbs, grated onion, chopped garlic, chopped parsley , chopped mint, dried oregano, ground cumin, salt, black pepper and eggs. Stir until well combined. Shape the mixture into small meatballs about 5cm in diameter and place them on the prepared baking sheet.
    ③ Drizzle the meatballs with olive oil and bake in the preheated oven for 15-20 minutes, or until fully cooked and lightly browned.
    ④While the meatballs are baking, prepare the tzatziki sauce. In a small bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill salt and pepper. Stir until combined.
    ⑤ Serve the Greek chicken meatballs with the tzatziki sauce while they are still hot, then eat them as a dip, they are so delicious with rice