Category: Recipes

Chicken lollipops are crispy, flavorful, and perfect as a starter. Here’s a simple recipe:

Ingredients
– 12 chicken drumettes (wings with the meat pushed down to form a “lollipop” shape)
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup rice flour (optional, for extra crispiness)
– 1 tsp paprika or red chili powder
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp black pepper
– Salt to taste
– 1/2 cup buttermilk or plain yogurt
– Oil for deep frying

For the Sauce (optional)
– 1/4 cup soy sauce
– 2 tbsp honey
– 2 tbsp sriracha or chili sauce
– 1 tbsp minced garlic
– 1 tbsp minced ginger

Instructions

1. **Prepare the Chicken**:
– Clean and pat dry the chicken drumettes. Use a knife to push the meat down and expose the bone, forming the lollipop shape.

2. **Marinate**:
– In a bowl, mix the buttermilk (or yogurt) with salt and pepper.
– Add the chicken lollipops and coat them well. Let them marinate for at least 30 minutes.

3. **Coat**:
– In a separate bowl, combine flour, cornstarch, rice flour, paprika, garlic powder, onion powder, black pepper, and salt.
– Dredge each marinated chicken lollipop in the flour mixture, ensuring an even coating.

4. **Fry**:
– Heat oil in a deep frying pan or wok over medium-high heat.
– Fry the chicken lollipops in batches until golden brown and crispy, about 5-7 minutes. Make sure the internal temperature reaches 165°F (74°C).
– Drain on paper towels.

5. **Prepare the Sauce (optional)**:
– In a pan, combine soy sauce, honey, sriracha, garlic, and ginger. Cook over medium heat until the sauce thickens slightly.
– Toss the fried chicken lollipops in the sauce or serve it on the side for dipping.

ENJOY

Combining the richness of southern cuisine with the European elegance of Chicken Cordon Bleu, this meatloaf captures the best of both worlds. Traditionally, Chicken Cordon Bleu consists of chicken breasts stuffed with ham and cheese, breaded, and then baked to perfection. By transforming this beloved dish into a meatloaf, you not only simplify the preparation but also offer a hearty, comforting meal that’s perfect for family dinners or a cozy night in. The blend of flavors and textures in this dish makes it a standout choice for anyone looking to impress or simply enjoy a delightful twist on a classic.
This Southern Style Chicken Cordon Bleu Meatloaf pairs beautifully with a variety of sides. Consider serving it with a creamy mashed potato, green beans, or even a light garden salad to balance the richness of the meatloaf. A side of cornbread could also complement the southern theme wonderfully. For a touch of acidity, a vinegar-based coleslaw or a tangy cranberry sauce can enhance the flavors and provide a refreshing contrast.

Southern Style Chicken Co

rdon Bleu Meatloaf
Servings: 6 servings

Ingredients
2 lbs ground chicken
1 cup breadcrumbs
1/2 cup milk
2 large eggs
1/2 cup diced country ham
6 oz Swiss cheese, cubed
1/4 cup chopped fresh parsley
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt and pepper to taste
1/4 cup Dijon mustard
1/4 cup mayonnaise
1/4 cup honey
2 tbsp butter, melted
Directions

1. Preheat your oven to 375°F (190°C) and grease a loaf pan with non-stick spray or butter.
2. In a large mixing bowl, combine the ground chicken, breadcrumbs, milk, and eggs. Mix until well combined.
3. Add the diced country ham, cubed Swiss cheese, chopped parsley, garlic powder, onion powder, paprika, salt, and pepper. Mix thoroughly to ensure even distribution of the ingredients.
4. Transfer the chicken mixture into the prepared loaf pan and shape it into a loaf.
5. In a small bowl, whisk together the Dijon mustard, mayonnaise, and honey. Spread half of this mixture over the top of the meatloaf.
6. Cover the meatloaf with aluminum foil and bake in the preheated oven for about 45 minutes.
7. Remove the foil, spread the remaining sauce over the meatloaf, and drizzle the melted butter on top.
8. Continue baking for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the top is golden brown.

9. Let the meatloaf rest for 10 minutes before slicing and serving.
Variations & Tips
For a smoky flavor, consider adding a teaspoon of smoked paprika or incorporating a few slices of bacon on top before baking. You can substitute the Swiss cheese with other types of cheese like Gruyere or Cheddar for a different taste profile. For a gluten-free version, use gluten-free breadcrumbs. Additionally, if you prefer a bit of heat, add some diced jalapeños or a pinch of cayenne pepper to the mix.

Making low-carb biscuits in a muffin tin is a great way to enjoy a fluffy, satisfying bread alternative without the carbs. Here’s a simple recipe to try:

Ingredients:

• 1 ½ cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• ¼ cup unsalted butter, melted (or coconut oil)
• ½ cup shredded cheddar cheese (optional for extra flavor)
• ¼ cup unsweetened almond milk (or other low-carb milk)
• 1 tablespoon of psyllium husk powder (optional, for added texture)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
2. Combine Dry Ingredients: In a large bowl, mix the almond flour, coconut flour, baking powder, salt, and psyllium husk (if using).
3. Whisk Wet Ingredients: In another bowl, whisk the eggs, melted butter, and almond milk until fully combined.
4. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. If you’re using cheese, fold it into the mixture now.
5. Spoon into Muffin Tin: Divide the dough evenly between the muffin cups. You should get about 6-8 biscuits, depending on the size of your tin.
6. Bake: Bake in the preheated oven for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
7. Cool and Serve: Let the biscuits cool for a few minutes in the tin before transferring them to a wire rack. Serve warm with butter or your favorite low-carb spread.

Enjoy your low-carb biscuits! They can be stored in an airtight container for a few days or frozen for later use.

Prep Time: 30 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour
Servings: 6-8

This delicious Eggplant, Ricotta, and Feta Filled Filo Pastry is a perfect combination of creamy cheese, savory eggplant, and flaky filo pastry. It’s a wonderful vegetarian dish that works as a light main course, appetizer, or side dish. The rich, cheesy filling is balanced by the slight bitterness of the roasted eggplant, all encased in crispy layers of filo pastry. It’s perfect for entertaining or as a comforting meal at home.

Ingredients:

For the Filling:

• 2 medium eggplants, peeled and diced
• 1 tablespoon olive oil (plus more for brushing)
• Salt and pepper, to taste
• 1/2 cup ricotta cheese
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
• 1/2 teaspoon dried oregano
• Zest of 1 lemon
• 1 large egg (optional, for binding the filling)

For the Filo Pastry:

• 10-12 sheets of filo pastry (thawed if frozen)
• 1/4 cup melted butter or olive oil (for brushing)

For Garnish (optional):

• Fresh herbs (parsley or basil)
• Extra crumbled feta or Parmesan cheese

Equipment Needed:

• Medium skillet or frying pan
• Mixing bowl
• Pastry brush
• Baking sheet
• Parchment paper
• Knife and chopping board
• Oven preheated to 375°F (190°C)

Instructions:

Step 1: Prepare the Eggplant

1. Cook the eggplant:
   Heat the olive oil in a medium skillet over medium heat. Add the diced eggplant and sauté for about 8-10 minutes until it softens and becomes golden brown. Stir occasionally to ensure the eggplant cooks evenly. Add salt and pepper to taste.
2. Sauté the aromatics:
   While the eggplant is cooking, add the chopped onion and minced garlic to the skillet and cook for an additional 2-3 minutes, until the onion is soft and translucent.
3. Cool the mixture:
   Once the eggplant and onion are cooked, remove the pan from the heat and allow the mixture to cool for a few minutes.

Step 2: Prepare the Filling

1. Mix the filling:
   In a large mixing bowl, combine the ricotta cheese, crumbled feta cheese, grated Parmesan, basil, parsley, oregano, lemon zest, and the sautéed eggplant and onion mixture. If you want a firmer filling, add the egg to help bind everything together. Mix well until all ingredients are fully incorporated. Taste and adjust seasoning with salt and pepper as needed.

Step 3: Assemble the Pastry

1. Prepare the filo pastry:
   Lay out a sheet of filo pastry on a clean surface. Brush it lightly with melted butter or olive oil. Place another sheet on top and brush that with butter or oil as well. Repeat this process for 4-5 layers of filo pastry.
2. Add the filling:
   Spoon about 1/4 to 1/3 of the eggplant and cheese mixture along one edge of the filo pastry, forming a long line along the edge. Leave a small border at both ends of the filo sheet to ensure the filling doesn’t spill out during baking.
3. Roll the pastry:
   Carefully fold the edges of the filo over the filling, then roll it up tightly like a log or a cylinder, encasing the filling in the pastry. You can either roll it into one long log or make smaller individual rolls or parcels. Repeat with the remaining filo sheets and filling.
4. Place on the baking sheet:
   Arrange the filled filo rolls or parcels on a parchment-lined baking sheet. Brush the tops with more melted butter or olive oil for a golden, crisp finish.

Step 4: Bake the Pastry

1. Bake:
   Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the filo pastry is golden brown and crispy.
2. Check for crispness:
   The pastry should be well-browned and crispy on the outside. If the top begins to brown too quickly, you can cover the pastry loosely with aluminum foil for the last 10 minutes of baking.

Step 5: Serve

1. Garnish (optional):
   Once the pastry is done baking, remove it from the oven and allow it to cool slightly before serving. Garnish with fresh herbs and extra crumbled feta or Parmesan cheese, if desired.
2. Serve:
   Slice the pastry into pieces and serve warm. It can be enjoyed on its own or with a side of salad or yogurt for a complete meal.

Notes:

• Filo Pastry Tips: Filo pastry dries out quickly, so it’s important to keep it covered with a damp towel or plastic wrap while you work to prevent it from becoming brittle.
• Eggplant Tips: Make sure to cook the eggplant thoroughly before mixing it into the filling. If you want to reduce the oiliness of the eggplant, you can sprinkle it with salt after chopping and let it sit for 15 minutes to draw out excess moisture before cooking it.
• Make-Ahead: You can prepare the filling and assemble the pastry ahead of time, then store it in the fridge for up to 24 hours before baking. Alternatively, you can freeze the filled and unbaked pastries for up to 1 month. Just be sure to brush with butter and bake directly from frozen (you may need to add a few extra minutes to the cooking time).

Variations:

• Spicy Twist: Add a pinch of chili flakes or cayenne pepper to the filling for a spicy kick.
• Additional Vegetables: You can mix in other vegetables such as spinach, zucchini, or roasted red peppers for added flavor and texture.
• Meat Version: If you prefer to add some meat to the dish, cooked ground lamb or beef can be added to the eggplant mixture for a heartier filling.

This Eggplant, Ricotta, and Feta Filled Filo Pastry is a versatile, flavorful dish that’s sure to be a crowd-pleaser. Whether you make it as a main course or a party appetizer, the combination of savory cheese and tender eggplant wrapped in crisp filo is simply irresistible. Enjoy!

Ingredients:

• • 3 eggs
  • 150g (3/4 cup) sugar

 

• • 100ml (1/3 cup + 1 tablespoon) vegetable oil
  • 150g (2/3 cup) plain yogurt
  • Pinch of salt

 

• • 1 teaspoon vanilla extract
  • 200g (1 1/4 cups) plain flour
  • 1 1/2 teaspoons (6g) baking powder

 

• • 1 tablespoon (10g) cocoa powder
  • 1 teaspoon instant coffee
  • 2 tablespoons warm water

 

• Chocolate sprinkles (optional)

Directions:

1. Prepare the Baking Pan:
   • • Preheat the oven to 170°C (338°F).
     • Grease a 21x11x6 cm baking pan with vegetable oil or line it with parchment paper.

    

2. Mix Wet Ingredients:
   • • In a large bowl, beat the eggs and sugar together until the mixture is light and fluffy.
     • Add the vegetable oil, plain yogurt, pinch of salt, and vanilla extract. Mix well until fully combined.

    

3. Add Dry Ingredients:
   • • Sift together the plain flour and baking powder.
     • Gradually add the dry ingredients to the wet mixture, stirring until just combined.

    

4. Prepare Cocoa and Coffee Mixture:
   • • In a small bowl, dissolve 1 teaspoon of instant coffee in 2 tablespoons of warm water.
     • Divide the batter into two equal parts.

    

   • To one part, add the cocoa powder and coffee mixture. Mix until well combined.
5. Create Marble Effect:
   • • Pour half of the plain batter into the prepared baking pan.

    

   • • Add half of the chocolate-coffee batter on top.
     • Repeat with the remaining batters, layering the plain and chocolate-coffee batters.
     • Use a knife or skewer to gently swirl the batters together, creating a marble effect.

    

6. Bake:
   • • Sprinkle chocolate sprinkles on top, if using.
     • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

    

7. Cool and Serve:
   • Allow the cake to cool in the pan for 10 minutes.
   • Transfer to a wire rack to cool completely before slicing and serving.

Hummus is a Mediterranean favorite that can be used as a dip, spread, or side dish. It’s incredibly easy to make and much fresher than store-bought versions.

Ingredients:

1 can (400g/14 oz) chickpeas, drained and rinsed

2 tbsp tahini (sesame seed paste)

2 tbsp olive oil

Juice of 1 lemon

2 garlic cloves, minced

½ tsp ground cumin

Water as needed (2-4 tbsp)

Salt to taste

Instructions:

Combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt in a food processor or blender.

Blend until smooth, adding water a tablespoon at a time to reach your desired consistency.

Serve with a drizzle of olive oil and a sprinkle of paprika, if desired.

Why it works anywhere:

Canned chickpeas and tahini are widely available in supermarkets, and the rest of the ingredients are kitchen staples

Ingredients:

• • 400g whole wheat flour

• • 300ml lukewarm water
  • 5g instant dry yeast (1 tsp)
  • 8g salt (1 1/2 tsp)

• • 25g powdered milk
  • 30g olive oil (2 Tbsp)
  • 40g honey (or maple syrup)

Directions:

1. 1. Prepare the Autolyse:
      In a large bowl, combine the whole wheat flour and lukewarm water. Mix until there are no lumps, cover the bowl, and let the dough rest at room temperature for 30 minutes. This process hydrates the flour and helps gluten development.
   2. Add Remaining Ingredients:
      After 30 minutes, add the instant dry yeast, salt, powdered milk, olive oil, and honey to the dough. (You can mix the powdered milk, olive oil, and honey in a small bowl before adding them to ensure even distribution.) Stir everything together until well incorporated.
   3. Knead the Dough:
      Transfer the dough to a lightly floured work surface. Knead the dough by hand for 10-13 minutes until it becomes smooth and elastic. If the dough is sticky, sprinkle a little more flour on the surface, but avoid adding too much.

1. 1. First Fermentation:
      Place the dough back into the bowl, cover it, and let it ferment in a warm place for about 1 hour, or until it has doubled in size.
   2. Shape the Dough:
      Once the dough has risen, punch it down gently to release the air. Divide the dough if necessary, and shape it into a round ball. Cover the dough and let it rest for 10 minutes.
   3. Form the Loaf:
      After resting, use a rolling pin to shape the dough into a rectangle that fits your loaf pan. Roll it up tightly and place it in a greased or lined loaf pan.

1. 1. Second Fermentation:
      Cover the dough again and let it rise in a warm place for 40-50 minutes, or until it has risen slightly above the edge of the pan.
   2. Bake the Bread:
      Preheat your oven to 170°C (340°F). Bake the bread for 22-25 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
   3. Cool and Slice:
      Remove the baked bread from the pan immediately and let it cool completely on a wire rack. Once fully cooled, slice and enjoy!

Tips for Success:

• • Autolyse Process: Allowing the flour and water to rest during autolyse helps develop gluten and makes the dough easier to handle.
  • Kneading: Knead the dough until it’s smooth and elastic, which helps build a better texture and structure for the bread.
  • Resting Time: Be patient with fermentation. Allowing the dough to properly rise ensures a light and fluffy loaf.

• Baking: To check if the bread is done, tap the bottom of the loaf—it should sound hollow.

Serving Suggestions:

• • Serve the bread with butter and jam for a simple breakfast.
  • Use it for sandwiches or as toast with your favorite toppings.

• Pair it with soups or salads for a wholesome meal.

Why You’ll Love This Recipe:

• • Nutritious: Made with whole wheat flour, this bread is high in fiber and more nutritious than white bread.
  • Soft and Flavorful: The combination of honey, olive oil, and powdered milk gives the bread a soft texture and a slightly sweet flavor.

• Perfect for Any Meal: This versatile loaf is great for breakfast, lunch, or dinner.

Storage Tips:

• Room Temperature: Store the bread in an airtight container or bread bag at room temperature for up to 3 days.
• Freezing: You can freeze the bread by slicing it and storing it in a freezer-safe bag for up to 3 months. Thaw and toast as needed.

Ingredients

For the Cherry Filling:

• 2 cups fresh cherries, pitted and halved
• 2 tbsp water
• 2 tbsp granulated sugar
• 1 tbsp cornstarch

For the Ice Cream:

• 2 cups heavy whipping cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 tsp vanilla extract
• Pinch of coarse sea salt
• ½ cup chocolate chunks

Instructions

1. Prepare the Cherry Filling:
• In a saucepan, combine cherries, water, sugar, and cornstarch.
• Heat over medium, stirring occasionally, for 8-10 minutes until thickened.
• Remove from heat and cool for about 1 hour, then refrigerate until chilled.
2. Make the Ice Cream Base:
• In a large bowl, whisk together heavy cream, milk, sugar, vanilla extract, and sea salt until the sugar dissolves.
3. Churn the Ice Cream:
• Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-30 minutes).
• As it thickens, add chocolate chunks.
4. Layer and Freeze:
• In a container, layer ⅓ of the ice cream followed by a layer of cherry filling. Repeat twice.
• Cover with wax paper, then tightly with plastic wrap or a lid.
• Freeze for at least 2-3 hours before serving.

Serving Tips

Serve in bowls topped with extra cherry filling and a drizzle of chocolate. For added flair, sprinkle with chopped nuts or garnish with a cherry.

Yield: 1 ½ quarts
Total Time: 2 hours 45 minutes (including freeze time)

Enjoy your homemade Cherry Vanilla Ice Cream on a warm day!

Ingredients :
600 grams of strawberries
4-5 tablespoons of sugar
4 egg yolks
150 g of sugar
500 g of mascarpone
3 egg whites beaten
Lady’s fingers

Directions:

Cut the strawberries and add sugar.
Whip the egg yolks with sugar, then add mascarpone and egg whites.
Put the cream in a plastic bag.
Assemble the tiramisu in cups by dipping the biscuits in strawberry sauce.

“A Fun, Refreshing, and Colorful Treat for Any Occasion!”

This playful drink combines chewy tapioca pearls, fruity jelly cubes, and sweet juice or milk to create a refreshing treat that’s perfect for summer days, parties, or whenever you need a burst of fun and flavor!

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Ingredients

For the Tapioca Pearls:

• 1/2 cup tapioca pearls (find them at Asian grocery stores or online)
• 4 cups water
• 2 tablespoons sugar (optional, for sweetening the pearls)

For the Jelly:

• 1 packet (3 oz) flavored gelatin mix (choose flavors like strawberry, mango, lime, or your favorite)
• 2 cups boiling water

For the Drink Base:

• 2 cups fruit juice (e.g., mango, orange, or lychee) or sweetened milk (e.g., almond milk, coconut milk, or diluted condensed milk)
• 1 cup crushed ice or ice cubes

Optional Toppings:

• Fresh fruit chunks (e.g., mango, strawberries, lychee)
• Coconut jelly or nata de coco
• Chia seeds

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Preparation Time

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Chilling Time: 2–3 hours
• Total Time: ~3 hours (includes chilling)

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Instructions

Step 1: Prepare the Tapioca Pearls

1. Bring 4 cups of water to a boil in a medium-sized pot.
2. Add the tapioca pearls and stir immediately to prevent them from sticking together.
3. Boil according to the package instructions, typically 10–15 minutes, until the pearls are soft and translucent.
4. Drain and rinse the cooked pearls under cold water to stop further cooking.
5. (Optional) Sweeten the pearls by mixing them with 2 tablespoons of sugar in a small bowl. Set aside.

Step 2: Make the Jelly

1. Dissolve the gelatin mix in 2 cups of boiling water, stirring until completely dissolved.
2. Pour the mixture into a shallow dish or container.
3. Refrigerate for 2–3 hours, or until the jelly is fully set.
4. Once firm, cut the jelly into small cubes.

Step 3: Assemble the Drink

1. In a tall glass or cup, layer:
   • 2–3 tablespoons of cooked tapioca pearls
   • A handful of jelly cubes
   • (Optional) Add fresh fruit chunks or other toppings like coconut jelly or chia seeds.
2. Pour in your choice of fruit juice or sweetened milk, leaving some room for ice.
3. Add a generous amount of crushed ice or ice cubes to chill the drink.

Step 4: Serve

1. Stir gently with a spoon or wide straw to mix the layers.
2. Serve immediately and enjoy this sweet, chewy, and colorful treat!

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Why You’ll Love This Recipe

• Highly Customizable: Choose your favorite jelly flavors, juices, or toppings to create endless variations.
• Fun Textures: The chewy tapioca pearls and wobbly jelly cubes make this drink an exciting sensory experience.
• Perfect for All Ages: Both kids and adults will delight in its sweetness and playful presentation.

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Pro Tips for Success

1. Cook Tapioca Fresh: Tapioca pearls are best enjoyed immediately after cooking. If storing, keep them submerged in a sugar syrup at room temperature for up to 4 hours.
2. Fresh Juice for Flavor: Use freshly squeezed or high-quality fruit juice for the best taste.
3. Get Creative with Colors: Use different jelly flavors to create vibrant, layered drinks that are visually stunning.

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Serving Suggestions

• Add a scoop of vanilla ice cream for an indulgent twist.
• Garnish with fresh mint leaves for a refreshing touch.
• Serve in clear glasses to show off the colorful layers and textures.

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Conclusion

This Fruity Tapioca Jelly Drink is more than just a beverage—it’s a dessert and a visual delight all in one! Whether for a summer afternoon, a festive party, or just a fun treat at home, this recipe is guaranteed to bring smiles with every sip. Enjoy!