A hearty and flavorful slow-cooked meal featuring tender, juicy chicken infused with garlic and herbs, paired with cheesy, buttery potatoes. Perfect for a comforting and effortless dinner!

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts
2 tbsp olive oil
4 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried parsley
½ cup chicken broth
For the Cheddar Potatoes:

4 large russet potatoes, diced
2 tbsp unsalted butter, melted
1 tsp salt
½ tsp black pepper
1 cup shredded cheddar cheese
½ cup heavy cream
Instructions:

Prepare the Chicken:
Rub the chicken breasts with olive oil, minced garlic, salt, black pepper, oregano, thyme, and parsley. Place the seasoned chicken in the slow cooker and pour in the chicken broth.

Add the Potatoes:
In a mixing bowl, toss the diced potatoes with melted butter, salt, and black pepper. Add them to the slow cooker, surrounding the chicken.

Cook:
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and the potatoes are soft.

Add the Cheese:
Pour the heavy cream over the potatoes and sprinkle the shredded cheddar cheese on top. Cover and cook for an additional 10-15 minutes, until the cheese is melted and creamy.

Serve:
Plate the garlic herb chicken alongside the cheesy potatoes, garnish with fresh parsley, and enjoy this delicious slow-cooked meal!

 Prep Time: 15 minutes | Cook Time: 6-7 hours | Total Time: 6 hours 15 minutes
 A stress-free, flavor-packed dinner the whole family will love! 

Delicious, tender crab cakes seasoned with Old Bay and fried to golden perfection—classic and full of flavor!

Ingredients
1 lb lump crab meat (picked over for shells)

½ cup mayonnaise

1 egg, beaten

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1½ tsp Old Bay seasoning

¼ cup finely crushed saltine crackers or breadcrumbs

1 tbsp fresh parsley, chopped (optional)

Vegetable oil or butter, for frying

Instructions
 Prepare the Crab Mixture:
In a medium bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley (if using).

Gently fold in the crab meat and crushed crackers until combined, being careful not to break up the crab meat.

 Form the Crab Cakes:
Shape the mixture into 6–8 patties, about ¾ inch thick.

Place them on a baking sheet and refrigerate for 30 minutes to firm up.

 Cook the Crab Cakes:
Heat a skillet over medium heat and add enough oil or butter to coat the bottom.

Fry the crab cakes in batches for 3–4 minutes per side, until golden brown and cooked through.

 Serve:
Serve warm with lemon wedges, tartar sauce, or a sprinkle of additional Old Bay seasoning.

Enjoy these flavorful, crispy crab cakes as a perfect appetizer or main dish! Perfect with a side of coleslaw or a fresh green salad.

 Preparation Time: 30 minutes (+ 4 hours of freezing)

 For: 6 people

 Ingredients 

For Vanilla Ice Cream:

– 50 cl whole liquid cream (well chilled)
– 25 cl whole milk
– 150 g sugar
– 1 vanilla bean or 1 tablespoon vanilla extract
– 4 egg yolks

For Strawberry Coulis:

– 250 g fresh or frozen strawberries
– 50 g sugar
– 1 tablespoon lemon juice

For Decoration (optional but highly recommended ):

– Fresh raspberries and blueberries
– Dark chocolate shavings

 Preparation 

1. Creamy Vanilla Ice Cream

 In a saucepan, heat the milk with half the sugar and the vanilla bean (split and seeds scraped). Do not boil, just simmer. Let infuse for 10 minutes off the heat.

 Meanwhile, beat the egg yolks with the remaining sugar until the mixture whitens.

 Gradually pour the hot milk mixture over the egg yolk mixture, whisking constantly (be careful, we want a cream, not a sweet omelette! ).

 Return everything to the saucepan and thicken over low heat, stirring constantly with a wooden spoon, until the cream coats the back of the spoon.

 Let cool completely before adding the chilled heavy cream and mixing.

 Place the mixture in an ice cream maker and churn until you get a creamy consistency. No ice cream maker? Pour the mixture into a container, place in the freezer, and whisk every 30 minutes for 3 hours to prevent ice crystals.

2. Strawberry Coulis

 Blend the strawberries with the sugar and lemon juice until you get a smooth coulis.

 Strain if you want a very fluid coulis (optional but it makes it more pro ).

 Refrigerate.

3. Assembly and Tasting 

 In a pretty bowl, place scoops of vanilla ice cream.

 Generously pour the strawberry coulis over the top.

 Add a few fresh raspberries, blueberries, and dark chocolate shavings for the final touch!

 Enjoy immediately (or freeze until serving time).

Savory Sausage and Cheese Muffins – A Hearty, Flavorful Treat!

Looking for a delicious, protein-packed breakfast or snack that’s both satisfying and easy to make? Savory Sausage and Cheese Muffins are the perfect solution! These flavorful muffins are loaded with hearty sausage, melty cheese, and a touch of seasoning, making them a grab-and-go option for busy mornings, brunch gatherings, or even a savory treat during the day.

Unlike traditional sweet muffins, these savory delights offer a rich, cheesy taste with a hint of spice, creating a perfectly balanced bite. Whether you serve them warm with a pat of butter or enjoy them on their own, they’re sure to become a household favorite!

Why You’ll Love These Muffins

✔️ Protein-Packed – Thanks to the sausage and cheese, these muffins are filling and provide lasting energy.
✔️ Easy to Make – Just mix, bake, and enjoy! No complicated steps.
✔️ Great for Meal Prep – Make a batch ahead of time and store them for quick breakfasts or snacks.
✔️ Customizable – Add veggies, spices, or different cheeses to match your taste!

Ingredients:

• 1 pound breakfast sausage (mild or spicy, depending on your preference)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder (optional)
• ½ teaspoon onion powder (optional)
• 1 cup shredded cheddar cheese (or a cheese of your choice)
• 2 large eggs
• 1 cup milk
• ¼ cup butter, melted

Instructions:

1. Cook the Sausage

• In a skillet over medium heat, cook the sausage, breaking it into crumbles as it browns.
• Once fully cooked, drain any excess grease and let it cool slightly.

2. Preheat & Prepare

• Preheat your oven to 375°F (190°C).
• Grease or line a 12-cup muffin tin with paper liners.

3. Mix Dry Ingredients

• In a large bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and onion powder.

4. Add the Wet Ingredients

• In a separate bowl, whisk together the eggs, milk, and melted butter.
• Slowly add the wet mixture to the dry ingredients, stirring gently until combined.

5. Fold in the Sausage & Cheese

• Add the cooked sausage and shredded cheese to the batter, folding gently until evenly distributed.

6. Fill the Muffin Cups

• Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.

7. Bake

• Place the muffins in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool & Enjoy!

• Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
• Serve warm or at room temperature.

Serving Suggestions

 Pair with crispy bacon and eggs for a hearty breakfast.
 Serve alongside a fresh salad for a savory brunch.
 Enjoy with a bowl of soup for a comforting meal.

Storage & Reheating Tips

 Refrigerate: Store in an airtight container in the fridge for up to 5 days.
❄️ Freeze: Wrap muffins individually and freeze for up to 3 months.
 Reheat: Warm in the microwave for 30 seconds, or in the oven at 350°F (175°C) for 5-7 minutes.

Custom Variations

 Cheesy Twist: Try using pepper jack, Swiss, or gouda for a new flavor.
 Spicy Kick: Add diced jalapeños or a pinch of cayenne for extra heat.
 Herby Goodness: Mix in chopped chives, parsley, or basil for fresh flavor.
 Veggie-Loaded: Add grated zucchini, spinach, or bell peppers for a healthier twist.

Final Thoughts

These Savory Sausage and Cheese Muffins are the perfect combination of hearty, cheesy, and delicious. Whether you need a quick breakfast, an easy snack, or a dish to impress at brunch, these muffins will do the trick. With their rich flavors and endless customization options, you’ll want to keep this recipe on repeat.

Give them a try, and let me know what variations you love best! Happy baking! 

In a world filled with sugary temptations, embarking on a sugar-free journey can be quite the challenge. However, the benefits are undeniable: improved energy levels, better overall health, and a reduced risk of various diseases. If you’ve been sugar-free for a year, or if you’re simply looking for a delicious and nutritious treat that won’t derail your sugar-free lifestyle, we’ve got just the recipe for you. Here’s a sugar-free energy dessert that’s truly a treasure trove of flavors and benefits!

Introduction
Going sugar-free doesn’t mean sacrificing taste or indulgence. This sugar-free energy dessert is not only delicious but also packs a nutritional punch. Let’s dive into the details and learn how to create this healthy treat.

Ingredients
To make this sugar-free energy dessert, you’ll need the following ingredients:

Assorted dried fruits (about 130g) – Dried cranberries, apricots, prunes, and raisins
20g of quick-dissolve gelatin
50g of nuts
50g of peanuts
50g of pumpkin seeds
350g of cottage cheese
80g of yogurt
Preparing the Dried Fruits

Start by soaking the assorted dried fruits in water for about 15 to 20 minutes. This step helps remove preservatives and slightly hydrate the fruits.

Start by soaking the assorted dried fruits in water for about 15 to 20 minutes. This step helps remove preservatives and slightly hydrate the fruits.

After soaking, place the fruits on a paper towel to dry. Cover with another towel and let them air dry.

Once dry, chop the fruits into smaller pieces for easier incorporation into the dessert.

Dissolving the Gelatin

While the fruits are drying, dissolve 20g of quick-dissolve gelatin in 100g of water. Set this mixture aside.

Roasting the Nuts

In a pan, roast the nuts, peanuts, and pumpkin seeds. Stir and toss them occasionally to prevent burning.

Once roasted, let the nuts cool.

Combining Cottage Cheese and Yogurt

Introduction
Looking for a guilt-free treat that’s easy to prepare, nutritious, and delicious? This Flourless Banana Oatmeal Cake is the perfect answer! Packed with natural sweetness from ripe bananas, the goodness of oats, and the crunch of walnuts, this cake is a healthier alternative to traditional baked goods. Whether you’re serving it for breakfast, a snack, or dessert, it’s sure to be a hit with the whole family.

Ingredients
Wet Ingredients:
1 ripe banana, mashed: Provides natural sweetness and moisture.
1 egg: Acts as a binder and adds protein.
50 ml milk: Use dairy or plant-based milk according to your preference.
Dry Ingredients:
70 g oatmeal: Use gluten-free oats if necessary, ground into a flour-like consistency.
5 g baking powder: Helps the cake rise.
1 g salt: Balances the sweetness and enhances flavor.
2 g cinnamon: Adds warmth and a hint of spice.
Add-Ins:
20 g walnuts, chopped: For a nutty crunch.
Step-by-Step Instructions
Step 1: Prepare the Oats
Preheat your oven to 180°C (350°F).
Line a small baking dish or loaf pan with parchment paper, or lightly grease it with oil or butter.
Place the oats in a blender or food processor and pulse until they reach a flour-like consistency. This step ensures a smoother texture for the cake.
Step 2: Mix the Wet Ingredients
In a mixing bowl, mash the banana with a fork until smooth.
Add the egg and milk to the mashed banana. Whisk until the ingredients are well combined and the mixture is creamy.
Step 3: Combine the Dry Ingredients
In a separate bowl, combine the ground oats, baking powder, salt, and cinnamon.
Stir the mixture to evenly distribute the baking powder and cinnamon.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients.
Stir gently until the mixture is just combined. Be careful not to overmix, as this can make the cake dense.
Step 5: Add Walnuts

Ingredients

For the Bread:

• 2½ cups (310g) all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon fine sea salt
• 1 cup (240ml) vegetable oil
• 1½ cups (300g) granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 cups (200g) finely grated carrots
• 1 cup (125g) grated zucchini, squeezed very dry
• 1 cup (120g) chopped walnuts, lightly toasted

For the Vanilla Glaze:

• 2 cups (240g) powdered sugar, sifted
• 3-4 tablespoons whole milk
• 1 teaspoon pure vanilla extract
• Pinch of salt

Detailed Instructions

Preparing the Pan

1. Preheat oven to 350°F (175°C)
2. Grease a 9×5-inch loaf pan thoroughly
3. Line with parchment paper, leaving overhang for easy removal
4. Grease parchment paper lightly

Preparing the Vegetables

1. Grate carrots using the fine holes of a box grater
2. Grate zucchini and place in a clean kitchen towel
3. Squeeze zucchini thoroughly to remove excess moisture
4. Set prepared vegetables aside

Making the Bread Batter

1. In a medium bowl, whisk together:

• All-purpose flour
• Baking soda
• Cinnamon
• Nutmeg
• Salt

1. In a large bowl, whisk vigorously:

• Vegetable oil
• Granulated sugar
• Until well combined, about 1 minute

1. Add eggs one at a time, whisking well after each addition
2. Stir in vanilla extract
3. Gradually fold in dry ingredients in three additions

• Mix until just combined
• Do not overmix

1. Fold in:

• Grated carrots
• Squeezed zucchini
• Toasted walnuts
• Until evenly distributed

1. Pour batter into prepared pan
2. Smooth top with spatula

Baking

1. Bake for 45-50 minutes, or until:

• A toothpick inserted comes out clean
• Top is golden brown
• Slight crack forms on surface

1. Cool in pan for 15 minutes
2. Remove using parchment overhang
3. Cool completely on wire rack

Making the Glaze

1. In a medium bowl, whisk together:

• Sifted powdered sugar
• 3 tablespoons milk
• Vanilla extract
• Pinch of salt

1. Add additional milk if needed for desired consistency
2. Glaze should be thick but pourable

Assembly

1. Place cooled bread on wire rack over parchment
2. Pour glaze evenly over top
3. Let glaze set for 20 minutes before slicing

Storage Tips

• Room temperature: 3 days in airtight container
• Refrigerated: Up to 1 week
• Frozen (unglazed): Up to 3 months

Nutrition Information

Per slice (1/12 of loaf):

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 2.5g
• Cholesterol: 62mg
• Sodium: 320mg
• Total Carbohydrates: 54g
• Dietary Fiber: 2g
• Sugar: 35g
• Protein: 6g

This zucchini carrot bread offers the perfect way to enjoy garden vegetables in a delightfully sweet package. The combination of carrots and zucchini ensures a moist, tender loaf that stays fresh for days, while the vanilla glaze adds just the right touch of indulgence. Perfect for using up summer produce or enjoying year-round as a special breakfast treat or afternoon snack.

Ingredients:
1/2 medium beetroot (raw or cooked your preference)
1 banana madura
5 strawberry fresh or frozen
200 ml of milk (or vegetable drink, such as almond or oat milk)
1 tablespoon (toup) of honey or natural sweetener (optional)
Ice (optional for a cooler texture)

 Preparation mode:
If you choose to use raw beets, peel and cut into small pieces to facilitate processing.
Wash the strawberries and remove bushes.
Mix everything in the blender:

Add the beets, banana, strawberries, milk and honey to blender.
Beat everything until it gets a smooth and homogeneous consistency.
Add ice (optional):

If you want a cooler smoothie, add some ice cubes and beat again.
Serves:

Pour into a glass and enjoy immediately