Category: quick and easy recipe

Fried crappie is a beloved dish among anglers and seafood lovers alike. With its mild flavor and flaky texture, crappie is perfect for frying, creating a crispy golden crust that complements the tender fish. In this guide, we’ll explore everything from catching crappie to the frying process, along with tips and tricks for the best results.

#### Understanding Crappie

Crappie, a popular freshwater fish, comes in two main varieties: black crappie and white crappie. Both are delicious, but they have slight differences in taste and texture. Black crappie tends to have a firmer texture, while white crappie is slightly sweeter. Regardless of the type, both are excellent choices for frying.

#### Catching Crappie

Before you can fry crappie, you need to catch them. Here are some tips to help you land a good catch:

1. **Best Time to Fish**: Crappie are most active during the spring, especially when the water temperature rises above 60°F. Early morning and late afternoon are prime times for fishing.

2. **Location**: Look for crappie near underwater structures such as fallen trees, submerged rocks, and brush piles. They often gather in schools, so once you find one, you’re likely to find more.

3. **Bait and Tackle**: Use light tackle with a small jig or live bait like minnows. Crappie are known for their light bites, so be prepared to be patient.

#### Preparing Crappie for Frying

Once you’ve caught your crappie, it’s essential to prepare it properly. Here’s how to clean and fillet your fish:

1. **Cleaning**: Start by rinsing the fish in cool water. Use a sharp knife to make a shallow cut behind the gills, then cut down to the belly. Open the fish and remove the entrails, rinsing the cavity thoroughly.

2. **Filleting**: Place the fish on a cutting board. Make an incision just behind the head and follow the spine down to the tail, cutting along the rib bones. Flip the fish and repeat on the other side. You should end up with two fillets.

3. **Skinning**: If you prefer skinless fillets, hold the tail end of the fillet firmly and make a cut between the skin and the flesh. Pull the skin while cutting to remove it cleanly.

4. **Washing and Drying**: Rinse the fillets under cool water and pat them dry with paper towels. This step is crucial for achieving a crispy texture when frying.

#### The Best Frying Techniques

Now that your fillets are ready, it’s time to fry them! Here’s a step-by-step guide to frying crappie:

**Ingredients:**

– Crappie fillets (about 1-2 pounds)
– 1 cup all-purpose flour (or cornmeal for a crunchier texture)
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon paprika
– Salt and pepper to taste
– 1-2 cups of oil (vegetable, canola, or peanut oil)
– Lemon wedges (for serving)

**Instructions:**

1. **Preheat the Oil**: In a deep skillet or frying pan, heat the oil over medium-high heat. To test if it’s ready, drop a small amount of flour into the oil; if it sizzles, it’s time to fry.

2. **Prepare the Coating**: In a bowl, mix the flour (or cornmeal) with garlic powder, onion powder, paprika, salt, and pepper. This seasoning adds flavor to the batter.

3. **Coat the Fillets**: Dredge each fillet in the flour mixture, ensuring it’s evenly coated. Shake off any excess flour to avoid clumping.

4. **Fry the Fillets**: Carefully place the coated fillets in the hot oil. Fry in batches, avoiding overcrowding the pan. Cook for about 3-4 minutes per side, or until the fillets are golden brown and cooked through.

5. **Drain**: Once cooked, remove the fillets and place them on a plate lined with paper towels to absorb excess oil.

6. **Serve**: Serve the fried crappie with lemon wedges for squeezing over the fish. Pair it with sides like coleslaw, fries, or a fresh salad for a complete meal.

#### Tips for Perfectly Fried Crappie

– **Oil Temperature**: Maintaining the right oil temperature is crucial. If it’s too low, the fish will absorb excess oil and become greasy; if it’s too high, the outside will burn before the inside cooks through.

– **Batter Variations**: Experiment with different batters by adding herbs or spices like cayenne pepper for heat or dill for freshness.

– **Keep it Fresh**: For the best flavor, fry the fish as soon as possible after catching and cleaning. If you must store the fillets, refrigerate them for no more than 24 hours or freeze them for longer storage.

– **Leftovers**: Fried crappie can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

#### Conclusion

Frying crappie is a delightful way to enjoy this tasty fish. Whether you’ve caught it yourself or purchased it fresh, following these steps will lead to a delicious meal that’s sure to impress. With the right preparation, seasoning, and frying technique, you’ll create a dish that captures the essence of home-cooked goodness. So grab your fishing gear, head out to the water, and enjoy the thrill of catching your dinner!

When you think of comfort food, meatloaf often comes to mind—a hearty dish that evokes nostalgia and warmth. But what if we could elevate this classic with the rich flavors of mortadella and the delightful crunch of pistachios? This unique meatloaf recipe combines the traditional with the unexpected, creating a dish that is both stringy and delicious. With each bite, you’ll be transported to a world of flavor, where comfort meets gourmet.

#### The Origins of Meatloaf

Meatloaf has a long history, with roots tracing back to ancient times. Originally a way to stretch meat during hard times, it has evolved into a beloved dish in many cultures. The standard American meatloaf is typically made with ground beef, breadcrumbs, eggs, and various seasonings, baked until golden brown. While this classic version is delicious, it can be fun to experiment with flavors and ingredients that add complexity and excitement.

#### Why Mortadella?

Mortadella is an Italian cured meat that’s often misunderstood. Its unique flavor profile—savory, slightly sweet, and richly spiced—adds a depth that ordinary ground beef simply cannot achieve. Unlike other cold cuts, mortadella is infused with small cubes of fat, which not only enhances its taste but also ensures a moist and tender texture. This fat content is essential for a meatloaf that remains juicy while also offering that desirable stringy quality.

#### The Role of Pistachios

Pistachios are a surprising yet delightful addition to meatloaf. Their nutty flavor and crunchy texture provide a wonderful contrast to the softness of the meat and mortadella. They also bring a pop of color that makes the dish visually appealing. Plus, pistachios are packed with nutrients, offering healthy fats and protein, which complement the rich flavors of the meatloaf.

#### Recipe: Meatloaf with Mortadella and Pistachio

Here’s how to create this delectable meatloaf that will have everyone raving:

**Ingredients:**

– **For the Meatloaf:**
– 1 lb ground beef
– 1/2 lb mortadella, diced
– 1 cup pistachios, shelled and roughly chopped
– 1 cup breadcrumbs
– 2 large eggs
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup milk
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– Salt and pepper to taste

– **For the Glaze:**
– 1/2 cup ketchup
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar

**Instructions:**

1. **Preheat the Oven:**
Preheat your oven to 350°F (175°C). Prepare a loaf pan by greasing it lightly or lining it with parchment paper.

2. **Sauté the Aromatics:**
In a skillet over medium heat, add a splash of olive oil and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.

3. **Mix the Meatloaf:**
In a large bowl, combine the ground beef, diced mortadella, chopped pistachios, breadcrumbs, eggs, sautéed onion and garlic, milk, Worcestershire sauce, oregano, thyme, salt, and pepper. Mix gently but thoroughly with your hands until everything is well incorporated. Be careful not to overmix, as this can lead to a dense meatloaf.

4. **Shape the Meatloaf:**
Transfer the mixture to the prepared loaf pan, shaping it into a loaf. Smooth the top for an even appearance.

5. **Prepare the Glaze:**
In a small bowl, mix together the ketchup, brown sugar, and apple cider vinegar. Spread the glaze evenly over the top of the meatloaf.

6. **Bake:**
Place the loaf in the preheated oven and bake for about 1 hour, or until the internal temperature reaches 160°F (70°C). The meatloaf should be firm to the touch and beautifully caramelized on top.

7. **Rest and Serve:**
Once baked, remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This resting period allows the juices to redistribute, ensuring every slice is moist and flavorful.

#### Pairing Suggestions

This meatloaf is versatile and can be paired with a variety of sides. For a classic touch, serve it with creamy mashed potatoes and steamed green beans. If you want to keep it light, consider a fresh salad with a zesty vinaigrette. A side of roasted vegetables can also complement the rich flavors of the meatloaf beautifully.

#### Conclusion

Meatloaf with mortadella and pistachio is more than just a twist on a classic; it’s an invitation to explore new flavors and textures. The combination of savory mortadella and crunchy pistachios creates a delightful eating experience that’s both familiar and exciting. Whether you’re serving it for a family dinner or a gathering with friends, this dish is sure to impress and become a favorite at your table. With its stringy, juicy interior and a glaze that adds just the right amount of sweetness, each bite will have you falling in love all over again. So, roll up your sleeves and give this recipe a try—you won’t regret it!

### Cookie Salad: A Quirky Midwest Classic

If you’ve never encountered the delightful concoction known as Cookie Salad, you might be a bit puzzled. Cookie… salad? It sounds like an oxymoron, doesn’t it? But fear not! This beloved midwestern dish is far from a traditional salad; it’s a delightful mix of creamy, fruity, and crunchy elements that will have you questioning why you’ve never tried it before.

#### What Is Cookie Salad?

At first glance, the ingredients might not seem like they belong together, but trust the process! Cookie Salad is a unique dessert that cleverly combines instant vanilla pudding, whipped topping, and fruit, all enhanced by crunchy cookies. The result is a dish that is both indulgent and refreshing—a perfect addition to potlucks, family gatherings, or simply as a sweet treat at home.

#### Ingredients You’ll Need

To create this masterpiece, you’ll need the following ingredients:

– **2 (3.4 oz) packages** instant vanilla pudding mix
– **2 cups** milk
– **1 (12 oz) tub** Cool Whip
– **1 (20 oz) can** pineapple chunks, well-drained
– **1 (15 oz) can** mandarin oranges, well-drained
– **10-15** fudge stripe cookies

These simple ingredients come together to create a dish that surprises and delights.

#### Step-by-Step Preparation

1. **Mix the Base**:
Start by grabbing a large bowl. Combine the two packages of instant vanilla pudding mix with the 2 cups of milk. Use a whisk to stir the mixture for about 1-2 minutes, until it’s smooth and well combined. This step is crucial as it forms the creamy base of your Cookie Salad.

2. **Incorporate the Whipped Topping**:
Once the pudding is ready, gently fold in the Cool Whip. This will add a light and airy texture to your salad. Be sure to fold rather than stir, as you want to maintain that fluffy consistency.

3. **Add the Fruit**:
Next, fold in the drained pineapple chunks and mandarin oranges. It’s essential to ensure the fruit is well-drained to prevent the salad from becoming too watery. The sweetness of the fruit pairs perfectly with the creamy pudding mixture, adding both flavor and color.

4. **Chill**:
Cover your bowl with plastic wrap and refrigerate the mixture for about 1 hour. This chilling time allows the flavors to meld together and the salad to firm up, making it easier to serve.

5. **Finish with Cookies**:
Just before serving, take the fudge stripe cookies and crush them roughly. Fold the crushed cookies into the chilled salad, giving it that irresistible crunch that perfectly balances the creamy texture.

6. **Serve and Enjoy**:
For a lovely presentation, consider garnishing your Cookie Salad with additional fruit or whole cookies. Scoop the salad into bowls or a large serving dish, and watch as everyone digs in!

#### Why You’ll Love Cookie Salad

Cookie Salad is a crowd-pleaser for several reasons. Firstly, it’s incredibly easy to make, requiring minimal preparation time. With just a few simple steps, you can whip up a dessert that looks and tastes impressive.

Secondly, the flavor combinations are simply delightful. The creaminess of the pudding and Cool Whip complements the sweetness of the fruit, while the crunchy cookies add a textural contrast that elevates the entire dish. It’s a sweet treat that appeals to all ages, making it perfect for family gatherings, potlucks, or even a simple dessert at home.

#### Variations and Tips

While the classic recipe is fantastic, there are plenty of ways to customize your Cookie Salad to suit your taste preferences:

– **Different Fruits**: Experiment with other fruits such as strawberries, blueberries, or peaches for a seasonal twist.
– **Alternative Cookies**: Try using different types of cookies, such as crushed Oreos or vanilla wafers, for a unique flavor.
– **Add Nuts**: For an extra crunch, consider adding chopped nuts like pecans or walnuts.
– **Make It Festive**: During holidays, you can dye the Cool Whip with food coloring or add festive sprinkles to make it even more appealing.

#### Conclusion

Cookie Salad may sound unconventional, but this quirky dish is a testament to the creativity and charm of midwestern cuisine. With its creamy, fruity, and crunchy elements, it’s no wonder this salad has become a beloved dessert for many. Whether you’re making it for a gathering or enjoying it at home, Cookie Salad is sure to bring smiles to everyone who tries it.

So, give this fun recipe a shot, and let the flavors surprise you. You might just find a new favorite dessert in the process!

The Cake That’s Worth Baking Three Times a Week: A Delightful Recipe

Picture this: a moist, creamy cake that melts in your mouth with every bite, leaving behind a symphony of flavors that dance on your taste buds. This isn’t just any cake; it’s a masterpiece crafted with love and precision, designed to bring joy to every occasion. And the best part? You can recreate this culinary marvel right in your own kitchen, no fancy pastry degree required.

Ingredients

To embark on this baking adventure, you’ll need:

For the Dough:

• 3 eggs
• 1.4 cups (200 grams) of flour
• 1 teaspoon of baking powder
• 0.3 cup (60 grams) of powdered sugar
• 4 tablespoons (60 grams) of cold butter (grated)

For the Cake Filling:

• 1.8 cups (400 grams) of sour cream
• 0.9 cup (200 grams) of yogurt
• Salt
• 0.8 cup (150 grams) of sugar
• 2 tablespoons (30 grams) of starch

Preparing the Dough

Separating and Preparing Eggs

Let’s kick things off by separating the egg yolks from the whites. This ensures our cake achieves the perfect texture later on. Once separated, set them aside for now.

Crafting the Dough

In a spacious mixing bowl, combine flour, baking powder, and powdered sugar. Mix them well before adding the grated cold butter. Incorporate the butter into the mixture until it resembles coarse crumbs.

Kneading and Chilling

Now, add the egg yolks to the mixture and knead until you achieve a smooth dough. Divide the dough into three equal portions, placing one portion in the refrigerator to chill.

Preparing the Pan

Line a 20cm baking pan with parchment paper and evenly spread the remaining dough over it. Set it aside as we move on to crafting the luscious filling.

Crafting the Cake Filling

Whisking the Filling

In a separate mixing bowl, combine sour cream, yogurt, sugar, and starch. Whisk vigorously until all ingredients are well incorporated and no lumps remain.

Perfecting the Egg Whites

In another bowl, beat the egg whites with a pinch of salt until foamy. Gradually add sugar while beating until stiff peaks form. This ensures our cake achieves a light and airy texture.

Combining the Mixtures

Carefully fold the yogurt mixture into the beaten egg whites until fully combined. This creates a velvety batter that promises a delightful cake experience.

Assembling the Cake

Pour the filling mixture over the prepared dough in the baking pan. Retrieve the chilled dough from the refrigerator and tear it into pieces, scattering them over the top of the filling.

Baking to Perfection

Pop your creation into a preheated oven set to 350°F and bake for 40 to 50 minutes, or until golden brown. Don’t fret if the cake rises during baking; it will settle beautifully as it cools.

Tips for Perfecting Your Cake

• Chill Out: Allowing the dough to chill before assembling the cake helps maintain its shape and texture.
• Smooth Operator: Ensure your filling mixture is smooth and lump-free for a flawless consistency.
• Golden Rule: Keep an eye on your cake as it bakes to prevent over-browning. A golden hue is the perfect indicator of doneness.

Why This Cake Will Become Your Favorite

This cake isn’t just about the ingredients or the process—it’s about the experience. From the moment you start mixing to the final slice on your plate, each step is a testament to the joy of baking. Plus, with its heavenly taste and versatility, it’s guaranteed to earn a permanent spot in your recipe rotation.

I Can Eat This Soup All Summer Long

Summer’s soaring temperatures call for cool and refreshing dishes that are both easy to prepare and satisfying to eat. This beet and cucumber soup fits the bill perfectly! Its mix of bright, fresh flavors and a chilled temperature make it an ideal dish to keep you cool and nourished all summer long. In this article, we’ll explore how to make this delightful soup, its health benefits, and some serving suggestions to make the most of it.

Ingredients

• 2 boiled beets: These bring a deep, rich color and natural sweetness to the soup.
• Lemon juice (2 tbsp): Adds a zesty touch to balance out the flavors.
• 4 fresh cucumbers: Provide a cool, refreshing crunch.
• 3 boiled eggs: Offer a hearty, protein-packed texture.
• A bunch of green onions: Adds a sharp, fresh flavor.
• Bunch of dill: Provides an aromatic, herby touch.
• Kefir or yogurt (900 ml): Gives the soup a creamy, tangy base.
• Water (300 ml): Thins out the soup for the perfect consistency.
• American mustard (1-2 tbsp): Adds a delicate, tangy flavor.
• Salt and ground black pepper: To taste, for seasoning.

Instructions

1. Prepare the beets: Grate the boiled beets on a fine or medium grater. Place them in a large pot.
2. Add lemon juice: Mix the lemon juice with the grated beets.
3. Prepare the cucumbers: Grate the fresh cucumbers with a coarse grater or chop them finely. Add them to the pot.
4. Prepare the eggs: Grate or chop the boiled eggs and add them to the pot.
5. Chop the green onions: Finely chop the green onions and transfer them to the pot.
6. Mash the dill: Finely chop the dill, place it in a mortar, sprinkle with salt, and mash it to release its juice. Transfer it to the pot.
7. Add liquids: Pour cold kefir or yogurt into the pot, followed by the water.
8. Season and mix: Season with salt, ground black pepper, and American mustard to taste. Mix everything well.
9. Chill and serve: Chill the soup in the fridge for a few hours before serving for the best experience.

Tips and Variations

• Use fresh ingredients: For the best flavor, make sure your cucumbers and beets are fresh.
• Customize the soup: Add more herbs such as parsley or chives for extra flavor.
• Adjust the consistency: Add more water or kefir for a thinner soup, or use less for a thicker one.

Health Benefits

• Nutrient-rich: Beets and cucumbers are packed with essential vitamins and minerals.
• Hydrating: The high water content in cucumbers helps keep you hydrated.
• Protein boost: Boiled eggs provide a good source of protein.

Serving Suggestions

• Top with fresh herbs: Garnish the soup with extra dill or parsley for an added burst of flavor.
• Pair with bread: Serve the soup with a slice of crusty bread for a satisfying meal.
• Add a dollop of sour cream: For an extra creamy touch, add a small spoonful of sour cream on top.

Storage and Leftovers

• Refrigerate leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Stir before serving: Give the soup a good stir before serving leftovers as the ingredients may settle.

Conclusion

• This cool beet and cucumber soup is a summer favorite you’ll want to make again and again. With its refreshing flavors, creamy texture, and nutrient-packed ingredients, it’s the perfect dish for those hot days when you want a light meal. Enjoy it as a starter, a side, or a main dish with your favorite accompaniments.

### Philly Steak Pasta Recipe

This Philly steak pasta recipe combines the bold flavors of a classic Philly cheesesteak with the comforting texture of pasta. Perfect for a weeknight dinner, it’s hearty, satisfying, and easy to prepare. Let’s dive into the details!

#### Ingredients

**For the Pasta:**
– **8 oz.** fettuccine or penne pasta
– **Salt** (for boiling water)

**For the Steak and Sauce:**
– **1 lb.** beef steak (ribeye or sirloin), thinly sliced against the grain
– **1 tbsp** olive oil
– **1 medium onion**, sliced (yellow or white)
– **1 bell pepper**, sliced (any color; green, red, or yellow for sweetness)
– **2 cloves** garlic, minced
– **1 cup** beef broth (low-sodium)
– **1 cup** heavy cream
– **1 cup** provolone or mozzarella cheese, shredded
– **Salt and pepper**, to taste
– **Crushed red pepper flakes** (optional, for heat)
– **Fresh parsley**, chopped (for garnish)

#### Equipment Needed
– Large pot for boiling pasta
– Large skillet
– Wooden spoon or spatula
– Colander for draining pasta

### Instructions

#### Step 1: Cook the Pasta
1. **Boil Water:** Start by bringing a large pot of salted water to a boil. The salt enhances the pasta’s flavor.

2. **Cook Pasta:** Once boiling, add the pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes.

3. **Drain and Set Aside:** Once cooked, drain the pasta in a colander and set it aside. You can drizzle a little olive oil over it to prevent sticking, but this is optional.

#### Step 2: Prepare the Steak and Vegetables
1. **Heat the Skillet:** In a large skillet, heat the olive oil over medium heat. The oil should shimmer but not smoke.

2. **Sauté the Vegetables:** Add the sliced onion and bell pepper to the skillet. Sauté them until they are soft and slightly caramelized, which should take about 5-7 minutes. Stir occasionally to ensure even cooking.

3. **Add Garlic:** Once the vegetables are tender, add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.

#### Step 3: Cook the Beef
1. **Add Steak to the Pan:** Push the sautéed vegetables to the side of the skillet. Add the thinly sliced beef steak to the pan.

2. **Season:** Sprinkle with salt and pepper to taste. Cook the steak until browned, about 3-5 minutes. Stir occasionally, ensuring even cooking.

3. **Optional Step for Flavor:** For a more robust flavor, you can add a splash of Worcestershire sauce or soy sauce at this stage. This adds umami and enhances the dish.

#### Step 4: Create the Sauce
1. **Deglaze the Pan:** Once the beef is browned, pour in the beef broth. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. These bits add fantastic flavor to your sauce.

2. **Simmer:** Allow the broth to come to a simmer and let it reduce slightly for about 2-3 minutes. This concentrates the flavor.

3. **Add Cream:** Next, stir in the heavy cream, mixing well. Allow the sauce to simmer for another 2-3 minutes until it thickens slightly. The combination of broth and cream creates a rich, luscious sauce that coats the pasta beautifully.

#### Step 5: Combine Everything
1. **Add Pasta to the Skillet:** Once the sauce has thickened, add the drained pasta to the skillet. Toss everything together until the pasta is well coated in the creamy sauce.

2. **Incorporate Cheese:** Sprinkle the shredded provolone or mozzarella cheese over the pasta. Stir until the cheese melts and blends into the sauce, creating a gooey, cheesy delight.

3. **Adjust Seasoning:** Taste and adjust the seasoning with more salt, pepper, or crushed red pepper flakes for a bit of heat.

#### Step 6: Serve
1. **Garnish:** Remove the skillet from heat. Serve the Philly steak pasta hot, garnished with freshly chopped parsley for a pop of color and freshness.

2. **Enjoy:** This dish pairs wonderfully with a side salad or garlic bread to soak up any remaining sauce.

### Tips for the Best Philly Steak Pasta
– **Meat Selection:** Choose high-quality beef for the best flavor and tenderness. Thinly slicing the meat against the grain is key for a tender bite.

– **Vegetable Variations:** Feel free to add mushrooms, spinach, or even zucchini for extra nutrition and flavor.

– **Cheese Choices:** While provolone and mozzarella are classic options, you can also experiment with cheddar or a cheese blend for different flavors.

– **Make it Ahead:** This dish can be prepared ahead of time. Just reheat gently on the stove with a splash of broth or cream to bring back its creamy consistency.

### Nutritional Information
This recipe serves approximately 4 and can be adjusted based on portion sizes. Each serving provides a hearty amount of protein from the steak and is complemented by carbohydrates from the pasta. You can modify the richness by using lower-fat cream or substituting half-and-half if you prefer a lighter option.

### Conclusion
Philly steak pasta is a wonderful fusion dish that brings the classic flavors of a Philly cheesesteak into the comforting world of pasta. It’s easy to make and perfect for busy weeknights or cozy family dinners. With its rich sauce, tender steak, and melty cheese, it’s sure to become a favorite in your household. Enjoy cooking and savor every bite!

### Lemon-Dill Tuna Salad

This **Lemon-Dill Tuna Salad** is a refreshing and light dish that’s perfect for lunch or a quick dinner. The bright flavors of lemon and dill elevate the tuna, making it a tasty option for sandwiches, wraps, or served on a bed of greens.

#### Ingredients

– 2 cans (5 oz each) tuna, drained
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon fresh lemon juice
– 1 teaspoon lemon zest
– 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
– 1/4 cup celery, finely chopped
– 1/4 cup red onion, finely chopped
– Salt and pepper to taste
– Optional: lettuce leaves, whole grain bread, or crackers for serving

#### Instructions

1. **Combine Ingredients:**
– In a medium bowl, mix together the tuna, mayonnaise, Dijon mustard, lemon juice, lemon zest, dill, celery, and red onion.

2. **Season:**
– Season with salt and pepper to taste. Adjust the lemon juice and dill according to your preference.

3. **Chill (Optional):**
– For best flavor, cover and refrigerate the tuna salad for at least 30 minutes to allow the flavors to meld.

4. **Serve:**
– Serve the tuna salad on lettuce leaves, as a sandwich on whole grain bread, or with crackers.

### Tips

– **Variations:** Add chopped pickles, capers, or avocado for extra flavor and texture.
– **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious Lemon-Dill Tuna Salad as a healthy and satisfying meal!

Lyonnaise Potatoes: The Easy Recipe for the Creamy French Classic

Lyonnaise Potatoes are a delightful French dish that features tender potatoes sautéed with onions, resulting in a creamy and flavorful side that pairs perfectly with a variety of main courses. Here’s an easy recipe to make this classic dish at home!

Ingredients

• 2 pounds potatoes (Yukon Gold or Russet work well)
• 1 large onion, thinly sliced
• 4 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Potatoes:
   • Peel the potatoes and slice them into 1/4-inch thick rounds. Place the slices in a bowl of cold water to prevent browning.
2. Cook the Onions:
   • In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook until they are soft and translucent, about 10 minutes. Remove them from the skillet and set aside.
3. Sauté the Potatoes:
   • In the same skillet, add the remaining butter and olive oil. Drain the potato slices and pat them dry. Add the potatoes to the skillet in a single layer, seasoning with salt and pepper. Cook for about 5-7 minutes until they are golden brown.
4. Combine and Cook:
   • Once the potatoes are browned, gently stir in the cooked onions. Cover the skillet and cook for another 10-15 minutes, stirring occasionally, until the potatoes are tender and cooked through.
5. Serve:
   • Remove from heat and garnish with fresh parsley. Serve hot as a side dish with your favorite main courses.

Tips

• Variations: Add herbs like thyme or rosemary for extra flavor, or sprinkle with cheese before serving for a richer taste.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop.

Enjoy your creamy, flavorful Lyonnaise Potatoes as a classic addition to any meal!

### Slow Cooker Honey Glazed Ham

This **Slow Cooker Honey Glazed Ham** is a simple and delicious dish that makes for an impressive centerpiece for any gathering. The slow cooking process ensures the ham stays moist and tender, while the honey glaze adds a sweet, caramelized flavor.

#### Ingredients

– 1 fully cooked ham (about 5-7 pounds)
– 1 cup honey
– 1/2 cup brown sugar
– 1/4 cup Dijon mustard
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cloves
– 1/2 teaspoon black pepper
– Optional: whole cloves for studding the ham

#### Instructions

1. **Prepare the Ham:**
– If the ham has a thick layer of skin, you may want to trim it down to allow the glaze to penetrate. Score the surface in a diamond pattern, about 1/4 inch deep.

2. **Make the Glaze:**
– In a bowl, combine honey, brown sugar, Dijon mustard, cinnamon, cloves, and black pepper. Mix well.

3. **Place in Slow Cooker:**
– Place the ham in the slow cooker, flat side down. If desired, stud the ham with whole cloves in the scored areas for added flavor and presentation.

4. **Apply the Glaze:**
– Pour the glaze over the ham, making sure to coat it evenly. Reserve some glaze for basting later.

5. **Cook:**
– Cover and cook on low for 6-8 hours or until heated through and tender. Baste the ham with the glaze every couple of hours for extra flavor.

6. **Serve:**
– Once done, remove the ham from the slow cooker and let it rest for a few minutes. Slice and serve with the remaining glaze on the side.

### Tips

– **Leftovers:** Store leftover ham in an airtight container in the refrigerator for up to 5 days. It’s great in sandwiches, soups, or salads.
– **Serving Suggestions:** Serve with sides like mashed potatoes, green beans, or a fresh salad for a complete meal.

### Enjoy!

This Slow Cooker Honey Glazed Ham is perfect for holidays, family gatherings, or any time you want to impress your guests with minimal effort!

Homemade Flour Tortillas are so quick and easy to make, there’s really no excuse not to. In fact, you’ll probably find it quicker than going to the store and buying it. You don’t need fancy ingredients either. Unlike corn tortillas, this recipe calls for flour.

Simply grab flour, baking powder, salt, butter, and water, and you’re on your way to a soft and fluffy tortilla. And of course, tortillas can be eaten with pretty much anything. How easy are they to make? Mix flour, water, butter and salt. Cook them 2 minutes on each side. These will be the Best Homemade Flour Tortillas you’ve ever had!

How to make Homemade Flour Tortillas
Homemade Tortillas are quick and to assemble. Simply mix together dry ingredients in a mixing bowl. Then add the butter and mix with your fingers until a crumbly mixture forms. Slowly add the water, and use your hands again to mix it until a smooth dough forms.

The mixture is divided and then the dough balls need to rest for a while. After resting, you simply roll them out and bake them in a hot pan. As easy as that!

Tips for the Best Homemade Flour Tortillas
– While you don’t need a tortilla press for this recipe, it does make your job easier if you’re making tortillas for a large crowd. It will then be easier to flatten the dough balls. If you’re only making a few, then a wooden rolling pin will work perfectly fine.

– The butter is crumbled into the dough. This creates a small pocket when the dough is heated, which causes it to puff up. If your tortillas are not puffing up, it means your butter was too hot, the water was too hot, or you added too much water.

– The fat you use in the recipe will influence the texture of the tortilla. If you use oil, your tortillas will be soft and neutral-tasting. Lard will produce a tortilla that is more flaky and flavorful. Shortening will also produce soft tortillas, but their flavor might not be that pleasant.

– If you don’t have baking powder, you can omit it from the recipe!

– To ensure that your tortillas remain soft and pliable, keep the cooked ones on a plate under a damp kitchen towel until you’re ready to serve.

How to serve Homemade Flour Tortillas
A Homemade Tortilla is the perfect vehicle for an endless list of recipes. Try them with classic chicken chili, pulled pork, or beef chili. If you’re feeling adventurous, try a Tortilla Pizza, Tortilla Rolls, Tortilla Samosas, or a Tortilla Wrap. Alternatively, have a look at these 12 Unique Ways to Eat Tortillas.

How to store Homemade Tortillas
These Homemade Tortillas can be stored in the fridge or the freezer. To store them in the fridge, simply place the tortillas between layers of paper towel and place in an airtight container.

To freeze, allow them to cool first. Place between layers of wax paper, place in a freezer bag, and place in the freezer. Reheat the tortillas in the oven at 350°F for about 5-7 minutes.

Ingredients
ALL-PURPOSE FLOUR
400 gr (3 cups)
BAKING POWDER
2 tsp
SALT
1 tsp
HOT WATER
230 ml (7.77 oz)
BUTTER, SOFTENED
60 gr (0.22 cup)
Instructions
Step 1
Add the flour, baking powder, and salt to a medium-sized mixing bowl.

Step 2
Add the butter and knead with fingers until the mixture resembles crumbs. Add the hot water.

Step 3
Knead the dough until smooth.

Step 4
Divide the dough into 14 equally-sized balls.

Step 5
Leave the balls for 15 minutes.

Step 6
Place the small ball on a floured surface.

Step 7
Roll out each ball.

Step 8
Fry the rolled out dough in a frying pan over medium heat. Wait until bubbles start to form on the surface.

Step 9
Turn over and fry until both sides are golden.

Step 10
Serve with your favorite filling.

Notes
Make sure that you roll out the tortillas thinly. If they are too thick, they will end up hard and chewy.

read more on: https://www.cookist.com/homemade-flour-tortillas/p3/
https://www.cookist.com/

These Crab Rangoon Egg Rolls are a delicious twist on the classic crab rangoon, featuring a creamy crab filling wrapped in crispy egg roll wrappers. Perfect as an appetizer for any gathering, they’re sure to be a hit!

Ingredients

• Filling:
  • 16 oz (2 packages) cream cheese, softened
  • 1 to 2 tablespoons Worcestershire sauce (to taste)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 3 green onions, chopped
  • ½ pound fresh flaked crabmeat (or imitation crab)
• Wrapping:
  • 8 to 10 egg roll wrappers
• For Frying:
  • Vegetable oil (for frying)

Instructions

1. Prepare the Filling:
   • In a food processor, blend the cream cheese, Worcestershire sauce, garlic powder, onion powder, and chopped green onions until well combined. Stir in the crabmeat gently.
2. Wrap the Egg Rolls:
   • Place an egg roll wrapper on a clean surface with one corner pointing toward you.
   • Scoop about three rounded tablespoons of filling onto the center of the wrapper.
   • Fold the corner nearest to you over the filling and tuck it in tightly. Fold in the sides and roll the wrapper tightly. Seal the final corner with a dab of water.
3. Fry the Egg Rolls:
   • Heat vegetable oil in a heavy pot to 375°F (190°C).
   • Fry the egg rolls in small batches (2-3 at a time) for 1-2 minutes, or until golden brown. Make sure to let the oil return to temperature between batches.
   • Drain on paper towels.
4. Serve:
   • Enjoy the egg rolls warm with your choice of dipping sauces, such as duck sauce, sweet and sour sauce, or soy sauce.

Tips & Variations

• Crab Options: Fresh crab is ideal, but imitation crab or canned crab can work in a pinch. If using imitation crab, chop it finely.
• Dipping Sauces: Pair with duck sauce, sweet and sour sauce, or hot mustard for added flavor.
• Storage: Store leftover egg rolls in a zip-top bag in the refrigerator for up to 3 days. Reheat by frying or baking at 400°F until warm.

Enjoy!

These Crab Rangoon Egg Rolls are perfect for any occasion, from casual get-togethers to special celebrations. Enjoy making and sharing this delightful treat!