These no-bake energy bites are packed with natural sweetness from dates and bananas, combined with the wholesome crunch of nuts and pumpkin seeds. Perfect for a quick snack, post-workout treat, or a healthy dessert, these energy bites are simple to make and loaded with nutrients.

Preparation Time

• • Prep Time: 20 minutes

• Cook Time: None
• Total Time: 20 minutes

Ingredients

• • Dates: 20 large (soaked in boiling water for 15 minutes)
  • Walnuts: 1 cup (80 g)
  • Cashews: ½ cup (80 g)

• • Almonds: ½ cup (80 g)
  • Bananas: 2 medium
  • Pumpkin seeds: ⅓ cup (40 g)

• Unsweetened cocoa powder: 2 tablespoons

Directions

• • Prepare the Dates:
    • • Pour boiling water over the dates and let them soak for 15 minutes. Drain and remove pits if not already pitted.
  • Prepare the Nuts:
    • Rinse the walnuts, cashews, and almonds with hot water to clean and slightly soften them.

• • Blend the Ingredients:
    • In a food processor, combine the soaked dates, walnuts, cashews, almonds, and bananas. Blend until the mixture is smooth and sticky.
    • Add the pumpkin seeds and cocoa powder. Pulse until well incorporated.

• Shape the Bites:
  • Scoop about a tablespoon of the mixture and roll it into a ball. Repeat until all the mixture is used.
• • • Place the energy bites in the refrigerator for 1 hour to firm up.Chill:

Serving Suggestions

• • Serve chilled as a healthy snack or dessert.

• Pack a few bites for a quick on-the-go energy boost.

Cooking Tips

• • For extra flavor, lightly toast the nuts before blending.

• If the mixture is too sticky, add a small amount of almond flour or oats.
• Coat the bites in shredded coconut or additional cocoa powder for variety.

Nutritional Benefits

• • High in natural sugars and fiber from dates and bananas for sustained energy.
  • Rich in healthy fats from nuts and seeds, supporting heart health.
  • Contains antioxidants from cocoa powder.

Dietary Information

• • Vegan-friendly
  • Gluten-free

• Refined sugar-free

Nutritional Facts (per bite, assuming 20 bites)

• • Calories: 100

• • Protein: 2g
  • Carbohydrates: 14g
  • Fats: 4g

• Fiber: 2g

Storage

• • Refrigerator: Store in an airtight container for up to 7 days

• Freezer: Freeze for up to 3 months; thaw for a few minutes before eating.

Why You’ll Love This Recipe

• • Simple and quick to make with no baking required.

• • Naturally sweetened with dates and bananas, making it healthy and delicious.
  • Perfect for meal prep and stays fresh for days.
  • Versatile: customize with your favorite nuts, seeds, or add-ins like dried fruit.

Conclusion
These No-Bake Nutty Banana Date Energy Bites are a wholesome and delicious snack that’s perfect for any time of the day. Packed with nutrients and natural sweetness, they’re a guilt-free way to satisfy your sweet tooth or boost your energy. Try them once, and they’ll become your favorite go-to snack!

Frequently Asked Questions

1. 1. Can I use other nuts instead of walnuts, cashews, or almonds?
      Yes, pecans, hazelnuts, or macadamia nuts can be used as substitutes.

1. 1. What if I don’t have a food processor?
      You can use a blender or chop the ingredients finely and mix them by hand.
   2. Can I skip soaking the dates?
      Soaking softens the dates, making them easier to blend. If your dates are already soft, soaking may not be necessary.
   3. Can I add other flavors?
      Absolutely! Add cinnamon, vanilla extract, or nutmeg for extra flavor.

1. 1. Are these suitable for kids?
      Yes, they are a healthy snack option for children.
   2. Can I use roasted nuts?
      Yes, roasted nuts add a richer flavor.
   3. What can I use if the mixture is too dry?
      Add a teaspoon of water, almond milk, or more banana to adjust the consistency.

1. 1. How do I make the bites more chocolaty?
      Add an extra tablespoon of cocoa powder or mix in chocolate chips.
   2. Can I replace bananas with another ingredient?
      Yes, applesauce or pureed pumpkin works as a substitute.
   3. Are these good for weight loss?
      While nutrient-dense, enjoy them in moderation as they are calorie-rich due to the nuts and dates.

Enjoy making and sharing these healthy energy bites!

What Is Bavette Steak?

• Cut Location: Bottom sirloin flap

• Texture: Loose grain, chewy but tender when sliced properly

• Flavor Profile: Rich, deeply beefy

• Cooking Methods: Grilled, seared, sous vide, broiled

• Best When: Cooked rare to medium-rare, sliced against the grain

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Recipe 1: Classic Grilled Bavette Steak with Garlic-Herb Butter

Ingredients

For the Steak:

• 1.5 to 2 lb Bavette steak

• Kosher salt

• Fresh cracked black pepper

• Olive oil (2 tbsp)

For Garlic-Herb Butter:

• 4 tbsp unsalted butter, softened

• 1 garlic clove, minced

• 1 tsp fresh rosemary, finely chopped

• 1 tsp fresh thyme, finely chopped

• Zest of 1 lemon

• Pinch of sea salt

Instructions

1. Season the Steak: Pat the steak dry. Generously season with salt and pepper on both sides. Let rest at room temperature for 30 minutes before grilling.

2. Preheat Grill: Heat grill or grill pan over high heat. Lightly oil the grates.

3. Grill: Sear steak for 3–4 minutes per side, depending on thickness, until internal temp reaches 125°F (rare) or 130°F (medium-rare).

4. Rest: Remove and let rest for 10 minutes under foil.

5. Make Garlic-Herb Butter: While steak rests, mix butter, garlic, herbs, lemon zest, and a pinch of salt in a bowl.

6. Serve: Slice the steak against the grain, top with a pat of garlic-herb butter, and serve with roasted potatoes or grilled veggies.

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️ Recipe 2: Chimichurri Bavette Steak (Argentinian-Style)

Ingredients

For the Steak:

• 1.5 lb Bavette steak

• Salt + pepper

• 1 tbsp olive oil

For the Chimichurri:

• 1 cup fresh parsley, finely chopped

• ½ cup fresh cilantro (optional)

• 3 garlic cloves, minced

• 2 tbsp red wine vinegar

• ½ tsp red pepper flakes

• ½ cup olive oil

• Salt & black pepper to taste

Instructions

1. Chimichurri: Mix all chimichurri ingredients in a bowl. Taste and adjust salt, pepper, or vinegar as needed. Let sit at least 30 mins.

2. Grill Steak: Season and sear Bavette on high heat for 3–4 minutes per side. Let rest 10 minutes.

3. Slice & Serve: Cut against the grain and serve with a generous spoonful of chimichurri.

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️ Recipe 3: Bavette au Poivre (French-Inspired with Peppercorn Cream Sauce)

Ingredients

For the Steak:

• 2 lb Bavette steak

• Coarse cracked black pepper

• Salt

• 1 tbsp neutral oil (like grapeseed)

For the Sauce:

• 2 tbsp green peppercorns in brine, drained

• 1 tbsp brandy or cognac

• 1/2 cup heavy cream

• 1 tsp Dijon mustard

• 1 tbsp butter

Instructions

1. Press Cracked Pepper: Season steak with salt and press pepper onto both sides.

2. Sear: In a cast-iron pan over medium-high heat, sear the steak in oil for 3–4 mins per side. Remove and rest.

3. Make Sauce:

   • Lower heat. Add green peppercorns to the pan.

   • Deglaze with brandy (careful, it may flame).

   • Add cream and Dijon. Simmer until thickened.

   • Finish with butter.

4. Serve: Slice steak, drizzle with peppercorn sauce. Serve with pommes purée or haricots verts.

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Recipe 4: Sous Vide Bavette Steak with Coffee Rub

Ingredients

• 2 lb Bavette steak

• Salt & pepper

• Olive oil

• Coffee Rub:

  • 1 tbsp finely ground coffee

  • 1 tbsp brown sugar

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • ½ tsp cayenne

Instructions

1. Rub: Mix all dry rub ingredients. Rub steak thoroughly and vacuum seal.

2. Sous Vide: Cook steak sous vide at 129°F (54°C) for 2 hours.

3. Sear: Remove, pat dry. Sear in hot pan with a bit of oil for 1 minute per side to form crust.

4. Serve: Let rest briefly, then slice thinly against the grain.

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Recipe 5: Bavette Steak Salad with Balsamic Glaze

Ingredients

• 1.5 lb Bavette steak

• Olive oil, salt, pepper

For Salad:

• 5 oz arugula

• 1/2 red onion, thinly sliced

• 1/2 cup cherry tomatoes, halved

• 1/4 cup shaved Parmesan

• Optional: avocado, toasted walnuts

Dressing:

• 2 tbsp balsamic glaze

• 1 tbsp olive oil

• 1 tsp Dijon mustard

• Salt & pepper

Instructions

1. Grill Steak: Season and grill steak to medium-rare. Rest and slice thinly.

2. Assemble Salad: Toss arugula, onion, tomatoes, and Parmesan with dressing.

3. Top with Steak: Lay warm slices of Bavette over salad and drizzle extra balsamic glaze.

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Pro Tips for Perfect Bavette

• Don’t overcook: It turns chewy past medium.

• Rest time is critical: Prevents juices from escaping.

• Always slice against the grain: Crucial for tenderness.

• Use a meat thermometer:

  • Rare: 120–125°F

  • Medium-rare: 130–135°F

  • Medium: 140°F (max recommended)

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Suggested Pairings

• Wine: Malbec, Syrah, or a bold Cabernet Sauvignon

• Beer: Porter or smoky brown ales

• Sides: Roasted fingerlings, grilled asparagus, chimichurri rice, or creamy polenta

Butter jam cookies are a delightful treat, perfect for any occasion. Their buttery, melt-in-your-mouth texture combined with the sweet burst of your favourite jam creates a cookie that is both simple to make and irresistible to eat.

Whether you’re baking for a special event or just craving something sweet, these cookies are bound to become a family favourite. Before starting, ensure your butter is soft and your egg is at room temperature. These details are crucial because room-temperature ingredients blend better and create a smoother dough.

 

The butter should be soft enough that you can press it with your finger, but not melting. Cold butter will not cream properly with the sugar, making it difficult to pipe. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking and ensure easy removal after baking.

In a large mixing bowl, combine 1 cup (225g) of softened unsalted butter and 1/2 cup (100g) of powdered sugar. Using an electric hand mixer or stand mixer on medium speed, cream the butter and sugar together for 3 to 5 minutes until the mixture is light, fluffy, and pale in colour.

This step is critical because incorporating air into the butter ensures your cookies will have a soft, melt-in-your-mouth texture. Once the butter and sugar are well combined, add 1 large egg and 1 teaspoon of pure vanilla extract to the mixture. Beat on medium speed until the egg is fully incorporated and the mixture is smooth.

The egg acts as a binder and provides structure to the dough, while the vanilla extract enhances the overall flavour profile. In a separate medium bowl, sift together 1 3/4 cups (220g) of all-purpose flour and 1/4 teaspoon of salt. Sifting the flour is important for removing any lumps and incorporating air, which will help create a tender, light dough that pipes smoothly.

To ensure a soft, pipeable dough, gradually add the flour mixture to the wet ingredients in small batches. Alternate adding the flour with 1/4 cup (60ml) of milk (or heavy cream if you prefer a richer dough). Begin and end with the flour mixture, mixing on low speed after each addition. This method helps avoid overworking the dough, which can make the cookies dense.

 

The dough should be soft but thick enough to hold its shape when piped. It should have a slightly loose consistency, almost like thick frosting. If the dough is too stiff, add a little more milk (a teaspoon at a time) until it’s soft enough to pipe comfortably. If it’s too runny, add a tablespoon of flour to adjust the consistency. Fit a large piping bag with a star tip for decorative edges or a round tip for simpler designs.

Fill the bag with the dough, being careful not to overfill it. Twist the top of the piping bag to secure the dough and provide better control as you pipe. If the dough feels slightly too firm to pipe, you can give it a quick stir by hand or warm the piping bag between your hands for a moment.

However, the dough should still be cool enough to hold its shape when piped. On the prepared baking sheets, pipe small circles or rosettes of dough, spacing them about 2 inches apart. For a more decorative look, pipe in a circular motion to create star-shaped cookies with ridged edges. If using a round tip, simply pipe smooth mounds of dough.

Keep the pressure steady as you pipe to ensure even, uniform cookies. You can pipe smaller or larger cookies depending on your preference, but aim for them to be about 1 to 1 1/2 inches wide for best results. After piping the dough, use the back of a spoon, your thumb, or the handle of a wooden spoon to create a shallow well in the centre of each cookie. This indentation is where you’ll add the jam.

Be careful not to press too hard—you want the well to be deep enough to hold the jam but not so deep that it breaks through the bottom of the cookie. Spoon 1/4 to 1/2 teaspoon of jam into each well. The amount of jam will depend on the size of the cookies and the depth of the well. Be careful not to overfill, as the jam will spread slightly during baking.

 

For a cleaner look, you can use a small piping bag to fill the wells more precisely. Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. The cookies should still be soft in the centre with a slight firmness on the edges. Avoid overbaking, as you want the cookies to maintain their tender, melt-in-your-mouth texture.

For even baking, rotate the baking sheets halfway through the cooking time. If you’re baking multiple sheets at once, use separate racks and switch their positions midway to ensure even browning. Once the cookies are baked, remove them from the oven and allow them to cool on the baking sheet for about 5 minutes.

This helps them set up and makes them easier to handle. After that, carefully transfer the cookies to a wire rack to cool completely. The jam will firm up as the cookies cool, making them easier to store and serve.

Storage and Freezing Tips:
Storing: Once cooled, store the butter jam cookies in an airtight container at room temperature for up to 5 days. The cookies will remain soft and flavorful during this time.
Freezing: You can freeze the piped, unbaked cookie dough for up to 2 months. Pipe the cookies onto a parchment-lined baking sheet, freeze them until solid, then transfer them to a freezer-safe container. When ready to bake, remove from the freezer, fill with jam, and bake directly from frozen, adding an extra 2-3 minutes to the baking time.

Ingredients;
1 cup (225g/ 7.9oz) unsalted butter, softened
1/2 cup (100g/ 3.5oz) powdered sugar
1 large egg (whole, room temperature)
1 teaspoon pure vanilla extract
1 3/4 cups (220g/ 7.8oz) all-purpose flour, sifted
1/4 teaspoon salt
1/4 cup (60ml) milk or heavy cream
1/2 cup jam (your favourite flavour: strawberry, raspberry, apricot, etc.)
Equipment:

Piping bag fitted with a large star tip (or round tip for simpler designs)
Large mixing bowl and medium mixing bowl
Hand mixer or stand mixer
Spatula for scraping down the bowl
Sifter (for flour)
Baking sheets lined with parchment paper or silicone baking mats
Wire cooling rack
Read Next

Savory Cajun Chicken with Creamy Parmesan Pasta Linguine
If you’re craving something bold, creamy, and satisfying, this Savory Cajun Chicken with Creamy Parmesan Pasta Linguine is the perfect dish. It brings together spiced, golden-seared Cajun chicken with a rich, silky Parmesan cream sauce that clings beautifully to strands of linguine. It’s a delightful balance of spicy, savory, and comforting flavors.

Whether you’re preparing a hearty family dinner or an indulgent date-night meal, this recipe promises flavor in every forkful.

⭐ Recipe Overview
Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: ~540 kcal per serving

Cuisine: American-Cajun Fusion

Main Flavor Profile: Spicy, Creamy, Savory

Skill Level: Easy to Intermediate

Ingredients
For the Cajun Chicken:
2 boneless, skinless chicken breasts, sliced into even strips

1 tbsp olive oil

1 tbsp Cajun seasoning (store-bought or homemade)

1/2 tsp garlic powder

1/2 tsp paprika

Salt and pepper, to taste

Tip: If you’re using store-bought Cajun seasoning, check the salt content—some blends are already heavily salted.

For the Creamy Parmesan Pasta:
8 oz linguine pasta

2 tbsp unsalted butter

3 garlic cloves, finely minced

1 cup heavy cream (or heavy whipping cream)

3/4 cup freshly grated Parmesan cheese

1/2 tsp black pepper

1/4 tsp salt

1/4 tsp crushed red pepper flakes (optional, for added heat)

Fresh parsley, chopped, for garnish

Optional Add-Ins:

1/2 cup sautéed mushrooms or spinach

Cherry tomatoes for a pop of acidity

A squeeze of lemon juice to brighten the sauce

Instructions
1. Cook the Linguine
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente (usually 9–11 minutes).

Before draining, reserve 1/4 cup of the pasta water—this starchy liquid will help emulsify and thicken the sauce later.

Drain and set aside.

Pro Tip: Toss the drained pasta lightly with a teaspoon of olive oil to prevent it from sticking together while you prep the sauce and chicken.

2. Season the Chicken
While the pasta is cooking, prepare the chicken:

Place the sliced chicken breasts into a mixing bowl.

Drizzle with olive oil, then sprinkle in the Cajun seasoning, garlic powder, paprika, salt, and pepper.

Toss until each piece is well coated.

Homemade Cajun Seasoning (optional):

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried oregano

1/2 tsp dried thyme

1/4 tsp cayenne pepper (or more for extra heat)

1/4 tsp black pepper

1/4 tsp salt

3. Sear the Chicken
Heat a large skillet over medium-high heat.

Add 1 tbsp olive oil (or a neutral high-heat oil like canola).

Once the oil is shimmering, add the seasoned chicken strips in a single layer.

⚠️ Don’t overcrowd the pan! If needed, cook the chicken in batches for better caramelization.

Sear each side for about 4–5 minutes or until golden-brown and fully cooked through (internal temperature should reach 165°F / 74°C).

Transfer the cooked chicken to a plate and loosely cover with foil to keep warm.

4. Make the Creamy Parmesan Sauce
Using the same skillet (with flavorful bits from the chicken still in the pan):

Reduce the heat to medium.

Add 2 tbsp butter and let it melt.

Add the minced garlic and sauté for 30–60 seconds, stirring constantly to avoid burning.

Once aromatic:

Pour in the heavy cream, stirring continuously. Bring to a gentle simmer (not a rapid boil) and let it cook for 2–3 minutes, allowing the flavors to meld and the sauce to reduce slightly.

Stir in the grated Parmesan cheese a little at a time, whisking until smooth and creamy.

Season with black pepper, salt, and crushed red pepper flakes (if using).

Note on Parmesan: Freshly grated Parmesan from a block will melt better and yield a smoother sauce than pre-shredded varieties.

5. Combine Pasta and Sauce
Add the cooked linguine directly into the sauce.

Toss gently using tongs or a large spoon to coat every strand with the creamy goodness.

If the sauce feels too thick, add a splash of the reserved pasta water and toss again to loosen it up to your desired consistency.

6. Finish with Cajun Chicken
Return the seared chicken strips to the skillet.

Gently nestle them into the pasta, allowing the chicken to heat through for 1–2 minutes.

If desired, drizzle a little extra cream over the top or a dusting of Cajun seasoning for visual appeal.

7. Garnish and Serve
Remove the skillet from heat.

Sprinkle fresh chopped parsley generously across the top.

Serve hot—preferably with garlic bread, a light salad, or a glass of chilled white wine like Chardonnay or Sauvignon Blanc.

️ Serving Suggestions
Here are a few ideas to round out the meal:

Side Salad: Mixed greens with balsamic vinaigrette or Caesar salad.

Bread: Garlic knots, crusty baguette, or herb focaccia.

Vegetable Side: Roasted broccoli, sautéed green beans, or grilled asparagus.

Wine Pairing: A crisp white wine or even a light Pinot Noir to balance the creamy sauce and spicy chicken.

Leftovers & Storage
This dish stores well and reheats nicely for lunch the next day.

Refrigerate: Store in an airtight container for up to 3 days.

Reheat: Gently reheat in a skillet over low heat with a splash of cream or milk to rehydrate the sauce.

Do Not Freeze: The cream-based sauce may separate or turn grainy when frozen.

Variations & Substitutions
‍ Protein Variations:
Swap chicken for shrimp, salmon, or tofu (for a vegetarian option).

Try grilled sausage or pancetta for a smoky twist.

Veggie Add-ins:
Stir in sautéed spinach, zucchini ribbons, or roasted bell peppers.

Add sun-dried tomatoes for tangy, savory notes.

Dairy-Free or Lighter Option:
Use coconut cream or unsweetened almond milk with a thickener like cornstarch.

Substitute Parmesan with nutritional yeast or dairy-free cheese.

Final Thoughts
This Savory Cajun Chicken with Creamy Parmesan Pasta Linguine brings together rustic Southern flavors with indulgent Italian creaminess. It’s a perfect harmony of spice and comfort, making it a go-to for weeknight meals or weekend celebrations. With only 30 minutes from start to finish, it’s as practical as it is delicious.

️ Cheese and Mushroom Stuffed Chicken Breasts
A Cozy, Creamy, Comforting Dinner Favorite
There’s something undeniably satisfying about a well-stuffed chicken breast—especially when it’s brimming with creamy cheeses, earthy mushrooms, fragrant herbs, and just a hint of garlic. This dish hits all the right notes: richness from the cheeses, savoriness from the mushrooms, and that golden, slightly crisp layer of Parmesan on top tying it all together.

Whether you’re making dinner for a cozy night in or impressing guests at a dinner party, this recipe delivers big-time flavor with relatively minimal effort. Let’s dive deep into the flavors, techniques, and secrets that make this dish irresistible.

Ingredients Breakdown
Before we get into the cooking, let’s take a closer look at the ingredients—because understanding what each one brings to the table can really elevate your kitchen game.

Main Ingredients:
4 boneless, skinless chicken breasts: Choose medium to large pieces, evenly sized, to ensure even cooking. Boneless, skinless is ideal for stuffing.

1 cup mushrooms, finely chopped: Cremini or button mushrooms work perfectly here, but feel free to level up with shiitake or wild mushrooms for a deeper, woodsy flavor.

1/2 cup cream cheese, softened: Adds creaminess and richness to the stuffing. Soften it at room temperature for easier mixing.

1/2 cup shredded mozzarella cheese: Provides gooey melt and stretch—classic comfort food vibes.

3 tablespoons butter: Used to sauté the garlic and mushrooms, adding flavor and helping release moisture.

3 cloves garlic, minced: The aromatic backbone. Use fresh garlic for the best punch.

1 teaspoon dried thyme: Earthy and slightly minty, thyme pairs beautifully with mushrooms.

1 teaspoon dried parsley: Adds a bit of herby brightness.

Salt and pepper to taste: Essential flavor balancers.

1/4 cup grated Parmesan cheese: For topping. Adds a savory, umami-rich crust.

Fresh parsley, for garnish: A pop of color and a fresh finish.

Prep Work: Getting Ready Like a Pro
1. Preheat the Oven
Start by preheating your oven to 375°F (190°C). This temperature is perfect for cooking chicken through while giving the top a nice golden color.

2. Prepare the Chicken
Using a sharp knife, slice a horizontal pocket into the side of each chicken breast. Be careful not to cut all the way through—you want a nice cavity to hold the filling. Pat the chicken dry with paper towels to help it sear better in the oven and prevent sogginess.

Pro Tip: Lay your hand flat on the chicken while slicing—it’ll help keep the cut even and controlled.

Mushroom Mixture: Deep Flavor, Big Payoff
3. Sauté Aromatics
Melt the butter in a large skillet over medium heat. Once it’s foamy, add the minced garlic. Stir constantly for about a minute—just until it’s golden and fragrant. You don’t want to brown it too much or it could turn bitter.

4. Cook the Mushrooms
Add the chopped mushrooms to the pan with the garlic. Season with thyme, parsley, salt, and pepper. Cook for about 5 to 7 minutes, stirring occasionally, until the mushrooms are golden brown and all their liquid has evaporated.

Kitchen Insight: Mushrooms release a lot of moisture as they cook. Keep them on medium-high heat to allow the liquid to evaporate instead of simmering them. That’s key to avoiding a soggy filling.

Make the Creamy Filling
5. Combine the Filling
Transfer the cooked mushroom mixture into a medium mixing bowl. Add the softened cream cheese and shredded mozzarella. Stir until everything is well mixed. The warmth from the mushrooms will help melt and blend the cheeses, creating a rich, spreadable filling.

Optional Add-Ins:

A pinch of crushed red pepper for heat

A tablespoon of chopped sun-dried tomatoes for tang

A handful of spinach, wilted and squeezed dry, for a green boost

Stuff and Assemble
6. Stuff the Chicken
Carefully stuff each chicken breast with a generous amount of the mushroom cheese filling. Don’t overfill—it should be full but still able to close reasonably. Secure with toothpicks if needed.

Pro Tip: Use a small spoon or your fingers to press the filling deep into the pocket, spreading it evenly from edge to edge.

7. Arrange and Top
Place the stuffed chicken breasts in a lightly greased baking dish. Sprinkle the tops with grated Parmesan cheese—this will form a flavorful crust as it bakes.

Bake to Perfection
8. Oven Time
Slide your dish into the preheated oven. Bake for 25 to 30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C). The juices should run clear, and the cheese should be melted and bubbly.

Optional Final Touch: Broil on high for 1-2 minutes at the end to crisp up the top—watch closely to prevent burning.

Finishing Touches
9. Garnish and Serve
Remove the chicken from the oven and let it rest for 5 minutes. This helps the juices redistribute and keeps the meat tender. Sprinkle with freshly chopped parsley just before serving.

Serving Suggestions
This dish is rich, creamy, and comforting, so pairing it with lighter, fresh sides works beautifully. Try:

Steamed or roasted vegetables (e.g., asparagus, green beans, or broccoli)

Garlic mashed potatoes or a buttery cauliflower mash for a low-carb option

Simple arugula salad with lemon vinaigrette

Rice pilaf or quinoa for a wholesome grain pairing

Crusty bread to mop up any cheesy goodness

And for wine lovers—a glass of lightly oaked Chardonnay or Pinot Noir pairs beautifully.

Variations & Customizations
Here’s where you can have some fun and make this recipe your own:

Cheese Variations:
Swap mozzarella for fontina, provolone, or even gruyère.

Add blue cheese crumbles for a bold twist.

Protein Options:
Use boneless pork chops instead of chicken for a different texture.

Try with boneless thighs if you prefer darker meat.

Herb Enhancements:
Use fresh herbs instead of dried: double the amount for flavor balance.

Add rosemary, basil, or a touch of sage for an autumnal vibe.

Storage & Reheating Tips
To store:
Let leftovers cool completely, then place them in an airtight container. Store in the refrigerator for up to 3 days.

To reheat:
Place in a 350°F oven for about 15 minutes, or until warmed through. You can also microwave, but the oven will maintain the texture better.

To freeze:
Wrap each cooked stuffed chicken breast tightly in plastic wrap, then foil, and freeze for up to 2 months. Defrost overnight in the fridge before reheating.

Pro Cooking Tips
Don’t skip the rest time after baking. It’s crucial for juicy chicken.

Use an instant-read thermometer to avoid overcooking.

Wipe mushrooms clean with a damp towel—don’t rinse under water or they’ll get soggy.

Double the filling if you want extra to serve as a sauce or spread!

❤️ Why You’ll Love This Recipe
It’s easy enough for a weeknight but elegant enough for guests.

Rich, savory, creamy flavors in every bite.

Customizable with endless flavor twists.

Makes for amazing leftovers—slice and stuff into a sandwich or wrap.

Final Thoughts
This Cheese and Mushroom Stuffed Chicken Breast recipe combines simple ingredients with straightforward technique to deliver maximum flavor and comfort. It’s the kind of dish that invites second helpings and happy sighs. Whether you’re cooking for yourself, your family, or someone special, this recipe is a surefire way to make your dinner feel a little extra special.

 

These Italian Sub Squares are a delicious and easy-to-make appetizer or main course. Packed with savory meats, cheeses, and vegetables, they’re a crowd-pleasing recipe that’s perfect for parties or family gatherings.

Ingredients:

Instructions:

1. 1. Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.
   2. Prepare Crescent Roll Dough: Roll out the first can of crescent dough and press it into the bottom of the prepared baking dish, pinching the seams together to form a solid layer. Pre-bake the bottom layer for 8-10 minutes until lightly golden.

1. 1. Layer Meats, Cheeses, and Vegetables: Add ham, salami, provolone cheese, pepperoni, banana pepper rings, and roasted red peppers over the pre-baked crescent roll base. Sprinkle with Italian seasoning.
   2. Add Top Crescent Roll Layer: Roll out the second can of crescent dough and place it over the layered filling. Pinch the seams and press the edges down to seal the filling inside. Brush with olive oil and sprinkle with Parmesan cheese.

1. Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the dough is fully cooked through.
2. Cool and Slice: Allow Italian Sub Squares to cool for about 10 minutes before slicing them into squares for serving.
3. Serve with Optional Garnishes: Serve with lettuce and tomato slices on the side. Offer condiments like mayonnaise or mustard for dipping.

Nutella-Filled Skillet Buns (No Oven Needed)

These fluffy, pan-cooked buns are soft, golden, and deliciously filled with gooey Nutella. Perfect as a breakfast treat, an afternoon snack, or even a sweet ending to your day. Plus, no oven needed—just a simple non-stick pan!

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Ingredients

For the Dough:

• 100ml lukewarm water (around 38°C/100°F – warm to the touch but not hot)

• 20g white granulated sugar (1 ½ tbsp)

• 4g instant dry yeast (about 1 tsp)

• 1 large egg (around 60g with shell, ~50g without)

• 280g bread flour (about 2 ¼ cups, spooned and leveled)

• ¼ tsp salt

• 30g unsalted butter, softened (2 tbsp)

For the Filling:

• Nutella (or any chocolate hazelnut spread) – about 1 tsp per bun

Optional (for serving):

• Powdered sugar (for dusting)

• Extra Nutella for dipping

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Step-by-Step Instructions

1. Activate the Yeast

In a large mixing bowl, combine:

• 100ml warm water

• 20g sugar

• 4g instant yeast

Stir gently to dissolve the sugar and yeast. Let the mixture sit for about 10 minutes, or until it turns foamy and bubbly on the surface. This is a sign that the yeast is active and ready to work its magic.

Troubleshooting Tip: If the mixture doesn’t foam after 10–15 minutes, your yeast may be expired or the water was too hot/cold. Try again with fresh yeast and warm—not hot—water.

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2. Add Egg, Flour, and Salt

Once the yeast is foamy, add:

• 1 beaten egg

• 280g bread flour

• ¼ tsp salt

Mix everything together with a spoon or spatula until a rough dough forms. Then, transfer it to a clean work surface or knead right in the bowl.

Begin kneading the dough for 5–7 minutes until it becomes cohesive and slightly smooth. It may be a little sticky at this point—don’t worry.

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3. Incorporate the Butter

Now add:

• 30g softened butter, a little at a time

Keep kneading, gradually working in the butter. The dough will seem greasy and messy at first, but after another 10 minutes of kneading, it will become smooth, soft, and elastic.

✋ Tip: Use the “windowpane test” to check readiness. Stretch a piece of dough gently—if it can stretch thin without tearing, it’s ready.

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4. First Rise (Proofing)

Place the kneaded dough into a lightly greased bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm, draft-free spot for 1 hour, or until it doubles in size.

️ Ideal proofing temperature: 24–28°C (75–82°F)

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5. Divide and Shape

Once risen, punch down the dough to release the gas. Transfer it to a lightly floured surface.

Divide the dough into equal portions—around 10–12 pieces, depending on the size you prefer. (Each piece should weigh roughly 40–45g.)

Roll each piece into a smooth ball, then flatten it into a disc using your hands.

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6. Fill with Nutella

Place about 1 teaspoon of Nutella in the center of each flattened dough disc.

Fold the edges over the filling and pinch them together to seal completely. Roll the sealed ball gently between your hands to smooth out the shape.

❗ Important: Make sure the seam is well sealed to prevent the filling from leaking during cooking.

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7. Final Rest

Place the shaped buns seam-side down on a tray or plate. Cover them loosely and let them rest for 15–20 minutes while you preheat your pan.

This short rest helps the dough relax, making the buns fluffier during cooking.

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8. Cook the Buns (No Oven Needed!)

Heat a non-stick pan with a lid over low heat. No oil needed—just dry cook.

Place a few buns into the pan, leaving space for them to expand. Cover with a lid and cook for 6–8 minutes on the first side.

Once the bottoms are golden brown, flip the buns and cover again. Cook the second side for another 4–6 minutes, until also golden and cooked through.

Tips for success:

• Keep the heat low to avoid burning.

• If your pan is large enough, you can cook 4–5 buns at once.

• If you don’t have a lid, use a baking sheet or foil to trap steam.

Repeat with the remaining buns.

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9. Serve and Enjoy!

Let the buns cool slightly before serving. The Nutella inside will be molten and delicious.

Dust with powdered sugar if desired, or serve with an extra spoon of Nutella on the side for dipping.

These buns are best enjoyed warm, but you can also reheat them gently in a pan or microwave.

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Storage and Reheating

• To Store: Keep leftover buns in an airtight container at room temperature for up to 2 days.

• To Reheat: Warm in a skillet over low heat or microwave for 10–15 seconds. Don’t overheat or the filling may leak.

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Notes and Variations

• Flour Type: Bread flour gives a chewy, structured bun. All-purpose flour can be used in a pinch but may yield a softer, less chewy texture.

• Filling Options: Try peanut butter, jam, cream cheese, or a square of chocolate for variety.

• Sweet Glaze: Brush with melted butter and sprinkle with cinnamon sugar for a donut-like twist.

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❤️ Why You’ll Love This Recipe

• No oven required—perfect for dorms, small kitchens, or summer days.

• Simple pantry ingredients.

• Kid-friendly and great for sharing.

• Customizable with your favorite fillings.

Quick and Delicious 5-Minute Bread Recipe

Ingredients:

• 350g wheat flour (sieved)
• 1 tsp sugar
• 1 tsp salt (season to taste)
• 5g dry yeast
• 210ml boiled, not hot water
• 30g vegetable oil
• Milk and butter for brushing
• Additional flour for dusting

Instructions:

1. In a bowl, mix sieved flour, sugar, salt, and dry yeast.
2. Combine all dry ingredients thoroughly.
3. Pour in 210ml of boiled, not hot water.
4. Add 30g of vegetable oil.
5. Mix well until a dough forms.
6. Brush the dough with vegetable oil.
7. Cover with cling film and let it rest in a warm place for 15 minutes.
8. Brush the dough with milk and butter.
9. Dust with flour.
10. Cut the dough with a knife.
11. Bake in a preheated oven at 180°C (356°F) for 20 minutes.
12. Savor your homemade bread – quick and simply delicious!