PST-Algerie

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  • Stuffing Bread Pudding

    Stuffing Bread Pudding

    Stuffing Bread Pudding

    Bread pudding with stuffing is the ideal side dish for Thanksgiving dinner. For optimal results, use lightly toasted, slightly stale bread.

    Recipe By :Kathryn Hendrix,RDN,LD

    Ingredients for Stuffing Bread Pudding
    The following ingredients are required to make this recipe for filling bread pudding:

    Bread: Six cups of soft cubed bread should be started.
    Butter: Melt the butter and cook the veggies in it.
    veggies: You’ll need celery and a yellow onion.
    Seasonings: Add salt, pepper, dried thyme, dried sage and dried rosemary to the stuffed bread pudding.
    White wine vinegar: This vinegar helps deglaze the pan and brings a nice brightness.
    Eggs: Eggs assist tie the ingredients together and prevent the stuffing from drying out.
    Half-and-half: Half-and-half adds rich flavour and moisture.
    Cheese: A blend of grated Parmesan and shredded Gouda cheeses is required.

    How to Prepare Pudding with Stuffed Bread
    The complete, detailed recipe is provided below, but here’s a quick rundown of what to expect while making homemade stuffing bread pudding:

    Toast the squares of bread.

    • Add the seasonings and continue to cook the vegetables in butter until the onions become transparent.
    • Cook, stirring and scraping the pan, for one minute after adding the white wine vinegar.
    • In one bowl, mix the toasted bread cubes and onion mixture. In a separate bowl, combine the eggs, half-and-half, and cheeses.
    • Mix the bowls together and transfer to a baking dish that has been prepared.
    • Allow the mixture to return to room temperature after refrigerating it for two hours or overnight.
    • Bake until golden brown on top and the centre is set.

    RECIPE CARD

    Ingredients:

    1. 6 cups soft sandwich bread cut into 3/4-inch cubes
    2. 1/4 cup of butter without salt
    3. 15 oz of finely chopped yellow onions (about 15 onions)
    4. one cup of celery, chopped
    5. Three garlic cloves
    6. One tablespoon of freshly chopped thyme or one teaspoon of dried thyme
    7. One teaspoon of dried sage or one tablespoon of freshly chopped sage
    8. One tsp of dried rosemary or one tablespoon of freshly chopped rosemary
    9. One tsp salt
    10. One teaspoon of finely powdered black pepper
    11. Two tsp white wine vinegar
    12. 1/4 cup of freshly chopped parsley
    13. Four eggs
    14. Two cups of heavy cream
    15. One cup of Gouda cheese, shredded
    16. Grate 3/4 cup of fresh Parmesan cheese.

    Guidelines:

    • Compile every component. Set oven temperature to 350 F (175 C). Grease and place aside a 2-quart baking dish.
    • On a large baking sheet, spread the bread.Bake for approximately 20 minutes, stirring once throughout that time, or until lightly brown and toasted. Switch off the oven.
    • Add the sage, rosemary, garlic, thyme, and salt & pepper. Cook and stir the garlic for an additional two minutes or until it becomes aromatic. Stir in white wine vinegar and heat for one minute, or until nearly evaporated.
    • In a large bowl, combine toasted bread pieces, onion mixture, and parsley; set aside.
    • In a medium bowl, mix eggs, half-and-half, gouda, and Parmesan. Stir to blend after adding to the bread cube mixture.
    • Load the bread mixture into the baking dish that has been prepared. Refrigerate for two hours or overnight while covered. Before baking, let the bread pudding lie at room temperature for twenty minutes. Set oven temperature to 350 F (175 C).
    • Bake for about 45 minutes, or until the bread pudding is set in the centre, the top is golden brown, and an internal thermometer reads 160 degrees Fahrenheit (71 degrees Celsius). Ten minutes should pass before serving.

    Nutrition Facts Servings Per Recipe:

    6 Calories 452%/ Daily Value *Total Fat 30 g/8%/Saturated Fat 17 g 84%/Cholesterol 199 m g 66%/Sodium 954 m g 41%/Total Carbohydrate 29 g 11%/Dietary Fibre 2 g 8%/Total Sugars 7 g/ Protein 18 g /Vitamin C 8 m g 38%/Calcium 408 m g 31%/Iron 3 m g 15%/Potassium 373 m g 8%

     

  • Sausage Hashbrowns 

    Sausage Hashbrowns 

    Sausage Hashbrowns 

    With hash browns, sausage, eggs, and cheese in this breakfast casserole recipe, what’s not to love? You can prepare it in advance and store it in the refrigerator until you’re ready to bake it. It’s perfect for a simple Christmas morning breakfast, an overnight guest, or a business picnic!

    Twenty minutes for preparation

    50 minutes for cooking

    One hour and ten minutes total

    10 servings

    One 9 by 13-inch casserole is produced;

    ingredients:

    1. cooking spray
    2. Two pounds of spicy breakfast sausage in bulk
    3. Two pounds of potatoes, hash browns, frozen
    4. Two cups of cheddar cheese, shredded
    5. One 7-oz can of green chilies (optional)
    6. Eight big eggs
    7. two glasses of milk
    8. One tsp salt
    9. ½ teaspoon of black pepper, ground
    10. One-half teaspoon of onion powder
    11. One-half teaspoon of powdered garlic

    Guidelines

    • Set the oven temperature to 350°F, or 175°C.
    • Spray a 9×13-inch baking dish with cooking spray cooK and stir sausage in a hot skillet over medium heat until crumbly and no longer pink, 5 to 7 minutes. Drain and discard grease, and transfer sausage to a bowl
    • Cook hash browns in the skillet in the residual grease over medium heat, stirring occasionally, until lightly browned, about 8 minutes. Remove from the heat.
    • Transfer hash browns to the prepared baking dish and spread in an even layer across the bottom. Sprinkle cooked sausage over top, then layer with Cheddar cheese and chile peppers.
    • Whisk milk, eggs, salt, pepper, onion powder, and garlic powder together in a bowl. Pour over hash brown mixture.
    • Bake casserole, uncovered, in the preheated oven until bubbly and the top is golden brown,
    • 35 to 40 minutes till golden brown. Nutrition Information

     (per serving)

    481 Calories

    28g Protein, 

    21g Carbs, 

    and 38g Fat

  • Christmas pie

    Christmas pie

    Christmas pie

    It’s delicious without being too heavy with this pie. It does bring to mind a snow-covered Christmas morning.

    Thirty minutes to be ready

    Two hours and thirty minutes extra

    Three hours all up.

    Eight portions

    The yield is one nine-inch pie.

    Ingredients

    1. One flavorless package (.25 ounces) of gelatin
    2. A half-cup of chilled water.
    3. One cup of sugar powder
    4. One tablespoon all-purpose flour
    5. One-half teaspoon saltA
    6. quarter of a cup of milk
    7. Half a teaspoon of extra-virgin vanilla
    8. A single cup of coconut flakes
    9. Three egg whites
    10. can be whipped using ½ cup heavy cream.
    11. Half a teaspoon of cream of tartar
    12. One nine-inch pie crust, baked
    13. two teaspoons of coconut shredded finely
    14. Procedure
    • Sprinkle the gelatin over cold water and allow it to soften.
    • In a pot, combine 1/2 salt, sugar, and flour in a cup. Slowly stir in milk. Cook, stirring, over low heat until boiling. B
    • oil for one minute, then remove from the heat.
    • Transfer to a big bowl. Stir in the dissolved gelatin. Use a rotary mixer to blend it smooth once it has partially set.
    • Blend in vanilla and one cup of coconut.
    • Whip the cream until it becomes firm. Gently fold into coconut mixture.
    • In a another bowl, beat the egg whites until frothy. Beat in cream of tartar and 1/2 cup sugar. Continue beating the egg whites until stiff peaks form. Fold into coconut mixture and combine. Pour the cooled filling into the pie crust.
    • Top with more coconut. Pie needs two hours to chill.maybe all night.

    Information on Nutrition

    (each serving)

    324 energy

    44g of carbohydrates,

    5 grams of protein

    ,and 15g of fat

  • Hash Brown and Bacon Omelet Cups

    Hash Brown and Bacon Omelet Cups

    Hash Brown and Bacon Omelette Cups

    Grab-and-go egg bits baked in a muffin tin are created with a delectable crust made from hash browns.It very delicious and yummy.if you try this recipe must provide your precious Feedback.Thank you so much to visit my Page.

    Preparation Time:

    Ten minutes for preparation

    35 minutes for cooking
    Entire Time: 45 Minutes
    Servings: 12 components

    INGREDIENTS:

    1. cooking oil
    2. Three cups of thawed frozen shredded hash brown potatoes
    3. Three teaspoons of melted butter
    4. one-eighth teaspoon of salt
    5. one-eighth teaspoon of finely powdered black pepper
    6. Two cups of shredded Mexican-style blend of four cheeses
    7. Six big eggs, whisked just enough
    8. 1/4 cup of finely chopped red bell pepper
    9. 1/4 tsp ground red pepper, if desired
    10. Six crisp-cooked and diced bacon slices
    11. fresh chives, chopped, as a garnish

    DIRECTION:

    Step 1:

    Bake at 425 degrees Fahrenheit (220 degrees Celsius). Apply cooking spray to 12 (2 1/2-inch) muffin tins.

    Step 2:

    After wrapping the hash browns in a fresh kitchen towel, squeeze out as much moisture as you can. In a large bowl, stir together hash browns, melted butter, salt, and black pepper. In each prepared muffin cup, press approximately 1/4 cup of the hash brown mixture into the bottom and up the edges.

    Step 3:

    Bake in the preheated oven until lightly browned, 18 to 20 minutes.

    Step 4:

    Meanwhile, stir together cheese, eggs, bell pepper, and crushed red pepper (if using) in a bowl.

    Step 5:

    Remove muffin tin from the oven. Reduce oven temperature to 400 degrees F (200 degrees C). Top hash browns with half of the bacon. Top with egg mixture and remaining bacon. Bake until a knife inserted into centers comes out clean, 13 to 15 minutes. Garnish with chives.

    Nutrition Facts Servings Per Recipe:

    12 Calories 311%/ Daily Value *Total Fat 22 g 29%/Saturated Fat 8 g 40%/Cholesterol 124 m g 41%/Sodium 561 m g 24%/Total Carbohydrate 17 g 6%/ Dietary Fibre 2 g 6 %/ Total Sugars 1 g/ Protein 11 g / Vitamin C 8 m g 40%/ Calcium 151 m g 12%/ Iron 1 m g 5%/ Potassium 287 m g 6%

  • Mamaw’s Chicken and Rice Casserole

    Mamaw’s Chicken and Rice Casserole

    Mamaw’s Chicken and Rice Casserole

    I grew up using this recipe for chicken and rice casserole. It was given to my grandmother many years ago at a potluck by a woman from the church! My mother inherited it from her, and the family has always loved it. Simple and quick for a school night, and they taste even better the next day! Of course, you could use less butter on top; my mother and grandmother usually used the entire stick (you gotta love Southern ladies and their butter!).

    Ten minutes for preparation

    Cooking Time: One Hour

    Extra Time: Ten Minutes

    1 hour 20 minutes in total

    Yield: 6 servings;

    Servings: 6.

    How to Keep Rice Casserole and Chicken Stored

    Remaining food can be kept in the refrigerator for up to four days if it is sealed tightly. It’s Any dish containing rice should be fully reheated since leftover rice, even when kept in the refrigerator, might develop a bacteria that can lead to foodborne disease.

    To keep the rice moist, add a few drops of water, and then reheat it to a temperature of 165 degrees Fahrenheit or higher in the oven or microwave. To make sure it has reached the right temperature, use a food thermometer.

    How to Freeze Rice Casserole with Chicken

    This hearty casserole freezes beautifully. Cook the recipe in an aluminum pan if freezing it. After allowing the casserole to cool fully, cover it with an aluminum foil layer and a layer of storage wrap. For up to three months, store in the freezer. Warm up in the Refrigerate overnight and reheat using a microwave or oven.

    Components

    1. Cut three chicken breasts into cubes.
    2. two cups of water
    3. Two cups of quick-cook white rice
    4. One 10.75-oz can of cream of chicken soup with
    5. One cream of celery soup can (10.75 ounces)
    6. One cream of mushroom soup can (10.75 ounces)
    7. To taste, add salt and ground black pepper.
    8. Half a cup of butter, cut into pats

     

    Guidelines

    • Compile every component
    • Set oven temperature to 400 F, or 200 C. Grease a casserole dish’s bottom and sides.
    • In the prepared casserole dish, stir together chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup; season with salt and pepper.
    • Evenly distribute butter on top of the chicken mixture.
    • Bake for one hour to seventy-five minutes, or until the rice is soft and the chicken is cooked through, in a preheated oven. Allow to cool for ten to fifteen minutes prior to serving.

    Nutrition Information

    (per serving)

    441 Calories

    25g Fat,

    37g Carbs

    17 grams of protein

  • Honey-Garlic Slow Cooker Chicken Thighs

    Honey-Garlic Slow Cooker Chicken Thighs

     

    Honey-Garlic Slow Cooker Chicken Thighs

    sing common pantry ingredients, preparing these crock pot chicken thighs is simple. Enjoyed by both adults and children! Accompany with quinoa or  rice and roasted or steamed veggies.

    Recipe by Myrna

    Ingredients for Slow Cooker Chicken Thighs

    Four skinless, boneless chicken thighs are required. Soy sauce, ketchup, honey, fresh garlic, and dried basil are combined to make the savoury and sweet sauce.

    How to Prepare Chicken Thighs in a Slow Cooker

    After preparing the sauce, transfer the chicken thighs to a slow cooker and cover them. Cook with a cover on. That is the only step involved!

    How Long Do Chicken Thighs Cook? Within the Slow Cooker

    Bake the chicken for 6 hours on Low or 3–4 hours on High. When the chicken’s juices flow clear and an instant read thermometer placed into the centre registers at least 165 degrees Fahrenheit, it’s done.

    Ingredients:

    1. 4 chicken thighs without skin and bones
    2. Half a cup of soy sauce
    3. Half a cup of ketchup
    4. One-half cup honey
    5. three minced garlic cloves
    6. One tsp of dried basil

    Guidelines:

    Step1:

    Put chicken thighs in a 4-quart slow cooker, arranged in a single layer at the bottom.

    Step2:

    In a bowl, whisk together the soy sauce, ketchup, honey, garlic, and basil. Drizzle over the chicken thighs.

    Step3:

    Cook with a lid on for 6 hours on Low or 3–4 hours on High.

    Nutrition Facts

    Servings Per Recipe 4

    Calories 325%|  Daily Value *

    Total Fat 12g 15%| Saturated Fat 3g 17%|Cholesterol 71mg 24%|Sodium 2204mg 96%

    |Total Carbohydrate 34g 12%|Dietary Fiber 1g 2%

    |Total Sugars 31g|Protein 22g|Vitamin C 6mg 28%

    |Calcium 34mg 3%|

    Iron 2mg12%|Potassium 389mg 8%

  • Simple Beef Short Ribs

    Simple Beef Short Ribs

    Simple Beef Short Ribs

    I inherited this recipe for beef short ribs from my mother and grandmother. Every time, the aromatic beer and beef broth are cooked for hours, resulting in soft and delectable short ribs.These short ribs of beef are succulent, juicy, and savoury, falling off the bone.

    Recipe by CooperCook 

    preparation:15 minutes for
    Cooking Period:Two hours and fifteen minutes
    Two hours and thirty minutes total
    servings: 4

    Methods for Cooking Short Ribs
    The detailed recipe can be found below, but here’s a quick rundown of what to expect while making beef short ribs:

    • After seasoning, coat the short ribs with flour.
    • After browning the ribs with butter and olive oil, set them aside.
    • Put the ribs back in the pot after cooking the onion and garlic in it.
    • Add the stock and beer.
    • Simmer for about two hours, or until the short ribs are quite tender.

    Short Rib Storage for Beef
    You may keep any leftover beef short ribs in the fridge for up to three days by storing them in an airtight container.

    Ingredients:

    1. One pound of short ribs of beef
    2. One tsp salt
    3. ½ teaspoon of black pepper, ground
    4. Two tablespoons of flour (all-purpose)
    5. One tablespoon of olive oil
    6. One spoonful of butter
    7. One sliced onion
    8. one garlic clove
    9. One 12-oz can or bottle of stout beer
    10. One cup of stock, meat

    Guidelines:

    Step 1:
    Rub some salt and pepper on the ribs. Shake off excess flour after dredging in it until coated.

    Step 2:

    In a large skillet or Dutch oven, melt the butter and olive oil over medium-high heat. About 5 minutes on each side is enough time to brown the ribs. Ribs are removed and put aside.

    Step 3:

    Add the onion and garlic to the pot and cook, stirring, for about 5 minutes, or until the onion is soft. Place the ribs back into the saucepan and scrape out any browned food particles from the bottom of the pot before adding the beer. Add the beef stock.

    Step 4:

    For about two hours, or until the ribs are extremely tender, cover and simmer over low heat.

     

    Nutrition FactsFact Servings Per Recipe

    4Calories 364% | Daily Value *Total Fat 27g35%|   Saturated Fat 11g56%| Cholesterol 54mg18%| Sodium 651mg28%| Total Carbohydrate 10g4%| Dietary Fiber 1g3%| Total Sugars 2g| Protein 13g| Vitamin C 6mg30%| Calcium 21mg2%| Iron 2mg9%| Potassium 201mg4%

     

     

  • Simple and Classic Ambrosia Salad

    Simple and Classic Ambrosia Salad

    Simple and Classic Ambrosia Salad

    This simple ambrosia salad dish is chilly, creamy, sweet, and refreshing. It’s a typical American fruit salad made in a single dish in only 15 minutes.

    Why you’ll adore it.
     Whatever you call it, there’s no doubting that citrus fruit, coconut, marshmallows, and a creamy sauce is a delicious combination.

    This ambrosia fruit salad is popular at potlucks, family gatherings, and holiday festivities. It’s a Midwest and southern classic with an unusual blend of ingredients that happen to taste delicious together! It’s also inexpensive, easy to prepare, and travels well, making it the perfect food to bring along that no one can refuse.

    This simple ambrosia salad dish is chilly, creamy, sweet, and refreshing. It’s a typical American fruit salad made in a single dish in only 15 minutes.

    Prep Time: 15minutes 
    Total Time: 15minutes 
    Servings: 8

    Ingredients for Simple and Classic Ambrosia Salad

    • 1/2 cup sour cream
    • 1 teaspoon vanilla extract
    • 8 ounces whipped topping (I used Cool Whip) thawed until it’s easily spreadable
    • 1 (11 ounce) can mandarin oranges drained
    • 1 (8 ounce) can pineapple tidbits drained
    • 1 cup mini marshmallows
    • 1 cup sweetened shredded coconut
    • 1 cup maraschino cherries drained

    Instructions for Simple and Classic Ambrosia Salad

    1. In a large mixing bowl, blend the sour cream and vanilla extract until completely smooth.
    2. Gently whisk in the Cool Whip.
    3. Fold in the remaining ingredients (with a spatula).
    4. You can eat it right away, but I recommend covering the bowl and freezing it for a few hours beforehand to allow the flavors to combine.
    5. Please note that the container sizes of canned fruit and cherries may vary, therefore exact measurements are not required.
    6. Feel free to use more or less of any ingredient than indicated.

    NUTRITIONAL INFO:

    Calories: 250kcal | Carbohydrates: 38g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 63mg | Potassium: 180mg | Fiber: 2g | Sugar: 34g | Vitamin A: 649IU | Vitamin C: 16mg | Calcium: 62mg | Iron: 1mg

  • Easiest Turkish Flatbread Recipe

    Easiest Turkish Flatbread Recipe

    All around the world, flatbreads are a common sight on tables! Flatbread is made in a variety of ways. While some are produced with yeast and allowed to rise, others are not. Bazlama, another name for this flatbread from Turkey, is prepared with yeast, which gives it a fantastic chewy texture and a superb flavour.

    Without an oven, flatbreads are incredibly simple to prepare and cook on the stovetop. Furthermore, the dough becomes more malleable after cooking when yoghurt is added. Savour it with a basic hummus spread or your preferred curry. You will adore this simple recipe!

    INGREDIENTS for Easiest Turkish Flatbread Recipe

    • two tsp of active dry yeast
    • One tsp sugar
    • Add ¼ cup of water to wet hands and 250 ml of tepid water while
    • adjusting the batter
    • 500 g (3 and ¾ cups) of all-purpose flour plus ¼ cup for moulding and plying
    • One tsp salt
    • 110 millilitres of Greek yoghurt
    • Half a cup of olive oil

    INSTRUCTIONS For Easiest Turkish Flatbread Recipe :

    Prepare the batter mixture by: To the flour and salt mixture, add yoghurt and olive oil. Gently stir it with a spatula. After adding the yeast mixture, thoroughly mix everything with your hands until there are no more flour lumps. When you think the mixture is getting too sticky, keep ¼ cup of water in a bowl on hand to moisten your hand. Work it in the basin for three to four minutes until everything stays together. You will receive a slightly tacky but delicate mixture. Finally, use damp hands to tap the batter’s outside.

    Rise the batter: Put saran wrap over the bowl and put it somewhere warm for 45 minutes to an hour, or until it has doubled in size.

    Divide the batter into pieces. Sprinkle flour on the counter, then move the mixture around on it and work it for about 5 minutes to get rid of the air. To stop sticking, dust your hands with flour. Then shape it into a big log and cut it into pieces that are the same size. Twelve pieces are made for little-level cakes. Cut it into 6 pieces if you need them to be bigger.

    Use your hands to shape each piece of batter into a ball. Then, fold the edges in toward the body and roll it up in your hand to make a ball. If you need to, dust your hand with flour. Cover all of the dough balls with a kitchen towel so they don’t dry out. Place them on a floured surface.

    To make the balls, take one ball and place it on a floured surface. Use your middle three fingers to straighten it a few times, then flip it over and keep levelling it by squeezing your fingers on it (or use a moving pin). It will be about 1 inch or 2.5 cm thick.

    To make baz{�ama bread, heat a nonstick pan over medium-high heat and add the smooth ingredients to it. Bring out one more batter while it’s cooking. Every time you put a finished batter in the pan, make a new one. That way, the other one will be ready to go in the dish when it’s done. It’s done when you see little air bubbles on top after about 90 seconds. Use a spoon to look at the bottom. If you see spots that look like dirt, it’s time to flip. During the first minute of cooking, the other side should also have earthy-colored spots. Place the cooked dough on a big cooking towel to protect it and keep it from drying out.

    Put the second mixture in the dish and make a third one while the first one is cooking. After making three to four flatbreads, wipe down the pan with a paper towel to get rid of the flour that has been used up. Then, keep making the mixture balls.

    NOTES For Easiest Turkish Flatbread Recipe :

    • Guarantee the water for yeast actuation is tepid (100°F to 110°F or 38°C to 43°C).
    • Manipulate the batter well, utilising water to battle tenacity.
    • Permit the batter to ascend until multiplied in size.
    • Utilize insignificant flour while forming the mixture to stay away from dryness.
    • Screen and change the intensity level while cooking the bread.
    • Clean the skillet with a paper towel in the wake of cooking 3-4 flatbreads to eliminate consumed flour.
    • Wrap cooked bazlama in a kitchen towel for delicateness and legitimate stockpiling.
    • Move the wrapped flatbreads to an impermeable compartment or sealable plastic pack. Store at room temperature for as long as 2 days. For longer capacity, place the holder or pack in the cooler for as long as seven days.
    • Warm it in a skillet or non-stick dish over low intensity, flipping periodically, until warmed through.

    NUTRITIONAL INFO 

    Serving Size:Calories: 206Sugar: 0.9 g Sodium: 199.7 mg Fat: 5.7 g Carbohydrates: 32.9 g Protein: 5.6 g Cholesterol: 1.4 mg

  • Old fashioned Southern Spoon Bread

    Old fashioned Southern Spoon Bread

    Old fashioned Southern Spoon Bread

    Southern Spoon Bread is an old-fashioned recipe for souffle-like cornbread with a custardy texture, which is scooped with a spoon rather than sliced. This delectable bread may be substituted for classic cornbread with any meal, and you will fall in love with the texture and flavor!

    Prep Time: 10 mins

    Cook Time: 50 mins

    Total Time: 1 hr

    Servings: 8 servings  

    Ingredients for old fashioned Southern Spoon Bread 

    • 2 tablespoons unsalted butter
    • 2 1/2 cups whole milk or 2%
    • 1 cup stone ground cornmeal yellow or white
    • 1 teaspoon salt
    • 3 large eggs beaten
    • 3 tablespoon granulated sugar optional
    • 2 teaspoons baking powder
    • 3 tablespoons melted butter unsalted

    Instructions for old fashioned Southern Spoon Bread 

    1. Preheat your oven to 350°F. set 2 tablespoons of butter in an 8-inch square baking dish and set in the oven to warm.

      Meanwhile, combine the cornmeal and salt in a medium mixing dish. Heat the milk in a medium saucepan over medium heat until little bubbles appear around the rims but it does not boil.

      Pour in the cornmeal slowly, stirring with a wooden spoon to prevent lumps from forming. Cook the cornmeal mixture for 5 minutes, stirring regularly, until it thickens. Remove the pan from the heat.

    2. Add 2 tablespoons of the warm cornmeal mixture to the beaten eggs and whisk together. Repeat with another 2 teaspoons of the cornmeal mixture. This is known as “tempering” or warming the eggs so that they do not scramble when added to the batter.

      Pour the tempered egg mixture into the pan with the remaining cornmeal mixture, whisking to incorporate. Whisk in the sugar, baking powder, and melted butter. Carefully take the baking dish from the oven and add the batter.

    3. Return the dish to the oven and bake the spoon bread for 35 to 45 minutes, or until the top is light golden brown, the middle is set, and a toothpick comes out clean. Serve warm spoon bread with butter and honey!

    NOTES:

    • For the finest flavor and texture, use high-quality, fine stone-ground cornmeal. Cornmeal, whether yellow or white, is excellent.
    • Do not use cornmeal mix, as it contains leavening agents and other substances.
    • While spoon bread tastes best fresh from the oven, it may be made a day or two ahead of time and warmed in the oven, wrapped with foil, when ready to serve.
    • The batter can be prepared ahead of time and refrigerated in an airtight container until ready to bake.
    • Leftover spoon bread can be refrigerated in an airtight container for up to three days.

    Nutritional Info:

    Serving: 1serving | Calories: 206kcal | Carbohydrates: 20.4g | Protein: 5.9g | Fat: 11.9g | Saturated Fat: 6.6g | Cholesterol: 88mg | Sodium: 352mg | Potassium: 303mg | Fiber: 1.1g | Sugar: 8.8g | Calcium: 152mg | Iron: 1mg

  • Garlic Butter Steak Bites and Potatoes

    Garlic Butter Steak Bites and Potatoes

    Garlic Butter Steak Bites and Potatoes 

    The classic combination of steak and potatoes! With excellent cause! It’s very nice to serve well cooked juicy steak with any type of potato. But there are instances when you just don’t have the time or money for a full-fledged steak meal. This is where this delicious Garlic Butter Steak and Potatoes recipe comes in!

    This dish is a one-pan take on steak and potatoes that is not only quick to prepare but also delicious. It’s made up of marinated sirloin steak that’s been expertly sautéed with garlic and then tossed with baby potatoes that were cooked in the same skillet. It’s a simple recipe with a lot of flavor that the whole family will enjoy!

    Steak with Garlic Butter and Potatoes

    This tasty Garlic Butter Steak and Potatoes is a one-pan meal with only 10 ingredients! The meal is a quick and easy way to prepare delicious steak and scrumptious potatoes that are filled with garlicky delight! It’s a fantastic weeknight dish that takes less than 30 minutes to prepare!

    Prep Time: 15minutes 

    Cook Time: 12minutes 

    Total Time: 27minutes 

     Servings: 4 

    Ingredients for Garlic Butter Steak Bites and Potatoes 

    Steak Marinade

    1½ pounds sirloin steak cut into 1 inch cubes

    ⅓ cup soy sauce low sodium

    1 tablespoon olive oil

    1 tablespoon Sriracha sauce

    Potatoes

    1½ pounds baby potatoes cut in half if too big

    1 tablespoon olive oil

    3 tablespoons butter

    5 cloves garlic minced

    1 tablespoon Italian seasoning

    ½ teaspoon salt or to taste

    ½ teaspoon black pepper or to taste

    Instructions for Garlic Butter Steak Bites and Potatoes 

    1. Combine all of the steak marinade ingredients in a medium-sized mixing basin.
    2. While the potatoes cook, set aside.
    3. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
    4. Cook for about 8 minutes, or until the potatoes are browned and cooked through. Place on a platter.
    5. Add the remaining butter, garlic, and Italian spice to the same skillet. Cook for 30 seconds, or until fragrant.
    6. Spread the meat in a single layer, reserving any leftover marinade.
    7. Cook without touching it for 1 minute, then toss and sear for another minute.
    8. Cook for another minute after pouring the reserved marinade over the steak.
    9. Return the potatoes to the skillet and simmer until heated through. Season to taste with salt and pepper.
    10. Remove from the heat and garnish with fresh parsley or Parmesan cheese.

    NOTES:

    • Make use of both the butter and the oil. Use olive oil in addition to the butter.
    • This keeps the milk solids in butter from burning and turning bitter.
    • Separately, cook the potatoes. The potatoes must be cooked first, not only because they take longer to prepare, but also because the meat requires that time to marinate.
    • Avoid overcooking the meat. If you want your meat well done, go ahead and cook it! If you don’t have one, grill the sirloin pieces for only a few minutes on each side.
    • When stored in an airtight container or freezer, leftovers will keep in the fridge for up to 3 days or in the freezer for up to 3 months.
    • Simply reheat them in the microwave for about 3 minutes on medium heat. If you want, you may reheat them in a skillet.
    • If frozen, thaw in the fridge overnight before reheating in the oven for about 15 minutes at 350°F (176°C).

    Nutritional Info: 

    Serving: 1serving | Calories: 501kcal | Carbohydrates: 33g | Protein: 43g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 1317mg | Potassium: 1489mg | Fiber: 5g | Sugar: 2g | Vitamin A: 294IU | Vitamin C: 37mg | Calcium: 66mg | Iron: 6mg

  • Quick n Easy Mediterranean Stuffed Chicken

    Quick n Easy Mediterranean Stuffed Chicken

    Quick n Easy Mediterranean Stuffed Chicken 

    These stuffed chicken breasts are a delicious and nutritious weeknight supper. They’re simple to make and can be served with all of your favorite sides for a healthful family dinner.

    This healthy low-carb dinner is both delicious and simple to prepare! Mediterranean stuffed chicken is a quick and easy evening supper that can be served in just 30 minutes and is packed with fresh and vibrant ingredients.

     Prep Time: 10minutes 

     Cook Time: 25minutes 

     Total Time: 35minutes 

     Servings: 4

    Ingredients for Quick n Easy Mediterranean Stuffed Chicken 

    • 4 8- ounce skinless boneless chicken breasts
    • 1 teaspoon oregano
    • ½ teaspoon paprika
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 cup baby spinach chopped
    • ½ cup crumbled feta cheese
    • ¼ cup chopped roasted red peppers
    • 1 tablespoon chopped basil
    • 2 tablespoons kalamata olives
    • 2 garlic cloves minced
    • 2 tablespoons olive oil divided

    Instructions for Quick n Easy Mediterranean Stuffed Chicken 

    1. Preheat the oven to 400° Fahrenheit.
    2. Dry the chicken with a paper towel. Make a horizontal slit in the thickest section of the chicken breast to form a pocket, taking care not to cut all the way through.
    3. Season the chicken breast with oregano, paprika, salt, and pepper, then rub the seasoning into both sides.
    4. In a small bowl, mix together the spinach, feta cheese, roasted red peppers, basil, olives, garlic, and 1 tablespoon olive oil. Stuff the mixture equally into the chicken breasts. To shut each pocket, use a pair of toothpicks.
    5. Heat the remaining olive oil in a large oven-safe skillet or cast iron skillet. Add the stuffed chicken and sear until golden brown, about 3 minutes per side.
    6. Place the skillet, uncovered, in the oven for 15-18 minutes, or until thoroughly cooked.

    NOTES:

    Storage: Keep any leftovers in an airtight container. They will persist for up to three days.

    Nutritional Info:

    Calories: 384kcal | Carbohydrates: 3g | Protein: 51g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 162mg | Sodium: 952mg | Potassium: 905mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1061IU | Vitamin C: 9mg | Calcium: 125mg | Iron: 1mg

  • Delicious AirFryer Egg Roll Recipe

    Delicious AirFryer Egg Roll Recipe

    Delicious Air Fryer Egg Rolls Recipe 

    A healthier take on your favorite restaurant dish, egg rolls, are these air fryer versions. Thanks to the handy air fryer, they require a lot less oil than their conventional equivalents.

    Prep Time 10 minutes

    Cook Time 12 minutes

    second batch air fryer cook time 12 minutes

    Total Time 34 minutes

    Servings 15 egg rolls

    Ingredients for Delicious AirFryer Egg Roll Recipe 

    • 1.5 tablespoons sesame oil
    • 1 pound Ground pork chicken, or turkey
    • 3 cloves garlic peeled and minced
    • 1 tablespoon fresh ginger peeled and minced
    • ¼ cup chopped celery
    • ½ onion diced
    • ¼ cup green onions chopped
    • 10 oz cabbage slaw (1 bag, or veggie slaw)
    • ¼ cup low sodium Tamari (or soy sauce)
    • 2 tablespoons maple syrup (or sweetener of choice, such as agave or honey)
    • 1 tablespoon rice wine vinegar
    • Salt and pepper
    • 12-15 egg roll wrappers
    • Olive oil cooking spray (or cooking spray of choice)
    • Asian sweet and sour sauce for dipping

    Instructions for Delicious AirFryer Egg Roll Recipe :

    Heating the filling

    1. A medium-sized skillet should be heated to medium heat.
    2. Using a wooden spoon or spatula, break up the ground beef after the pan is hot. Cook until it’s thoroughly cooked and has a lovely golden brown color. Move the cooked meat to a dish or bowl.
    3. Reduce the heat to medium-low and add 1 tablespoon of sesame oil to the pan you used to fry the meat.
    4. Add the onion, celery, ginger, and garlic to the heated oil. Once the vegetables are nice and tender and transparent, season with salt and pepper, stir, and simmer for about 3–4 minutes.
    5. Toss in the vegetable slaw and heat for an additional two minutes.
    6. In the meantime, whisk together the soy sauce, vinegar, maple syrup, and a small amount of salt and pepper in a small mixing dish.
    7. After adding the sauce to the vegetables in the pan, let it cook for two minutes.
    8. Reintroduce the meat to the pan and combine it with the vegetables and sauce. After a few minutes, turn off the heat and allow the mixture to cool.
    9. For most air fryers, this requires 5 minutes of preheating to 400 degrees Fahrenheit.

    Putting the egg roll together

    1. to wrap and assemble the egg rolls. One egg roll wrapper should be placed with one of its tips facing you.
    2. Run a finger over the edge of the egg roll wrapper after dipping it in some water.
    3. With the bottom of the wrapper facing you, spoon about 1 tablespoon of the meat and vegetable filling. When you get to the end, fold in the sides of the wrapper like a burrito and roll the wrapper over the filling, wrapping it up and away from you.
    4. Use water to seal the edges. Egg wash is another option; just beat one egg softly in a small basin with a half-teaspoon of water. Makes roughly 12 to 15 egg rolls. Continue until all the egg rolls are created.
    5. Depending on the size of your air fryer, you may need to cook the egg rolls in batches. First, spray the air fryer basket with olive oil cooking spray before adding the egg rolls in a single layer.
    6. Apply additional cooking spray to the egg rolls, then close the basket and cook them at 400 degrees F for 6 minutes. After that, turn the rolls over, spray the other side as well, and cook for an additional 4 minutes, or until they are extremely crispy and have a golden brown color all over.
    7. Once all of the egg rolls are fried, carry out the previously mentioned procedures.
    8. Remove, allow to cool, and serve with Asian dipping sauce, sweet and sour.

    Recipe Notes/ Substitutions

    • For these egg rolls, you can use ground turkey, ground pig, ground chicken, or even sausage.
    • Any type of store-bought vegetable slaw will do. You can also purchase some cabbage and carrots and shred them yourself. Just make sure the vegetables weigh roughly 10 ounces.
    • When assembling the egg rolls, take care not to overfill them as this could cause the wrapping to tear. The amount of filling should be roughly 1 tablespoon.
    • To quickly seal the egg rolls and ensure that the filling stays beautiful and intact while they cook, use egg wash or water.
    • Since air fryers differ in their cooking periods, make necessary adjustments if the egg rolls start to get overly crispy. Six minutes on the first, I discovered 4 minutes on the second side worked best with my air fryer.
    • To keep these egg rolls chilled. After allowing them to cool fully, move them to an airtight container and store it in the refrigerator for up to three days. Reheat in the air fryer for 3–4 minutes at 350 degrees F or for 35–45 seconds on high in the microwave.
    Nutritional Info:

    Calories135CaloriesfromFat72Fat8g12%SaturatedFat3g19%Cholesterol23mg8%Sodium295mg13%Potassium 128mg4%Carbohydrates 9g3%Fiber 1g4%Sugar 2g2%Protein 7g14%Vitamin A 28IU1%Vitamin C 1mg1%Calcium 17mg2%Iron 1mg6%

  • Delicious French Onion Soup Recipe

    Delicious French Onion Soup Recipe

     

    Delicious French Onion Soup Recipe:

    This rich broth-based baked French Onion Soup recipe is topped with a cheesy crust that you will guard with your spoon…or knife. No sharing allowed. Hearty and comforting, this easy onion soup makes a regular appearance on our table.

    What is French Onion Soup

    French Onion Soup is super easy to make at home and so impressive to share with guests. It does take a while to cook the onions down but you can do this in advance and then store in the refrigerator until you’re ready to serve. Don’t become all impatient and shorten the cooking time on the onions. You want a deep caramel color before you add the liquids. This gives the broth that rich flavor that’s so prominent in the restaurant versions I’ve had.

    What is the best onion for French Onion Soup?

    All onions would work well but my favorite onion for making French Onion Soup is the Vidalia or other sweet onion. The sugars in the onion help the caramelization process along and really deeps the flavor lending a sorta sweet/savory thing going on that’s superbly splendid in this soup.

    I use the same onions for this Caramelized Onion recipe….which is essentially the base for this easy French Onion Soup. If you can’t find Vidalia onions or other sweet onions, you can use a combination of yellow and red onions to get the rich, sweet flavor and deep, golden color.

    Fantastic for a cold winter day, Baked French Onion Soup is savory and hearty with a thick blanket of melted heaven.

    Prep Time: 15minutes 

    Cook Time: 1hour 30minutes 

    Total Time: 1hour 45minutes 

    Servings: 6 servings

    INGREDIENTS:

    ⭐4 large vidalia onions sliced into 1/2 inch rings

    ⭐4 tablespoons unsalted butter

    ⭐3 tablespoons olive oil

    ⭐1/2 teaspoon kosher salt

    ⭐1/2 teaspoon freshly ground pepper

    ⭐2 teaspoons granulated sugar

    ⭐1 1/2 tablespoons chopped fresh thyme

    ⭐1/4 cup dry red wine I used Cabernet

    ⭐6 cups low sodium beef stock

    ⭐2 bay leaves

    ⭐2 cups grated Gruyere cheese

    ⭐1 baguette sliced into 1/2 inch slices (you will need 4)

    INSTRUCTIONS:

    ⭐Preheat the oven to 350 degrees.

    ⭐Brush both sides of the baguette slices with olive oil and place on a baking sheet in a single layer. Bake in the oven for 10 minutes and then turn over. Bake for an additional 10 minutes or until golden. Transfer to a wire rack and cool to room temperature.

    ⭐In a large dutch oven or heavy bottomed stock pot, heat the olive oil and butter over medium heat until melted and starting to bubble. Add the onions to the pot and cook until softened stirring occasionally.

    ⭐Add the salt, pepper and sugar stirring to combine and continue cooking until the onions are a deep caramel color, approximately 45-50 minutes.

    ⭐Stir in the thyme and red wine. Continue cooking until the red wine has evaporated and then add the beef stock and bay leaves.

    ⭐Bring the mixture to a boil and then turn the heat to low. Simmer over low heat for 10 minutes to allow the flavors to combine. Season with salt and pepper to taste.

    ⭐Ladle the soup into four oven-safe crocks or bowls. Top each bowl with one slice of baguette and 1/2 cup of cheese. Broil the soup under the broiler on low until the cheese is melted and golden. Serve immediately.

    ⭐Note: The soup can be made in advance and stored in an airtight container refrigerated for up to 2 days or frozen for up to 2 months. Heat the soup over low heat and then follow the directions for serving. (beginning with Ladle the soup…)

    NOTES:

    Make this vegetarian by swapping out the beef stock for vegetable stock!

    NUTRITIONAL INFO:

    Serving: 0g | Calories: 541kcal | Carbohydrates: 42g | Protein: 23g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 68mg | Sodium: 1091mg | Potassium: 798mg | Fiber: 3g | Sugar: 14g | Vitamin A: 735IU | Vitamin C: 13.4mg | Calcium: 550mg | Iron: 2.9mg

  • Insect Repellent Are You Out Of Repellent An Open Vicks Jar Helps Prevent Mosquitoes And Other Insects

    Insect Repellent Are You Out Of Repellent An Open Vicks Jar Helps Prevent Mosquitoes And Other Insects

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    Keep your pets from marking inside by applying Vicks to their usual spots. Its strong scent keeps both cats and dogs at bay.

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    Save your furniture from your cat’s claws! Dab some Vicks on their favorite scratching posts.

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    Apply search Vicks every night, wear socks, and trim the affected nail in the morning. Keep at it until it’s gone.

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    Speed up your bruise recovery and reduce swelling with a little search Vicks.

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    Temporary earache? Try placing a Vicks-coated cotton ball in your ear for a few hours. But if it lingers, see a doctor.

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    Combat acne by applying a thin layer of Vicks overnight. Wash it off in the morning for cleaner skin with consistent use.

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