Easy Sheet Pan Shrimp Fajitas

Ingredients

• 1 lb raw shrimp, peeled and deveined
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• ½ of a red onion, sliced
• 1 Tbsp + 1 tsp fajita seasoning (See below for my homemade fajita seasoning recipe)
• Avocado oil spray (can be replaced with regular avocado oil or olive oil)

Instructions

Preheat oven to 400 degrees and line a large sheet pan with parchment paper.

Add the sliced bell peppers and onions to a bowl and spray them with your avocado oil spray (or drizzle with your oil) and toss them in 1 tsp fajita seasoning. Spread the veggies out on your sheet pan and bake them for 10 minutes.

Meanwhile, toss your shrimp in 1 Tbsp fajita seasoning. Once the veggies are done, place the shrimp on top of the peppers and onions and bake again for 6-8 minutes or until the shrimp are cooked all the way through.

Serve immediately with your favorite taco toppings.

Notes

My homemade fajita seasoning:

• 1 Tbsp chili powder
• 1½ tsp sea salt
• 1½ tsp dried oregano
• ¾ tsp onion powder
• ¾ tsp garlic powder
• ½ tsp cayenne pepper
• ¾ tsp black pepper

Mix these ingredients together in a jar and store until you’re ready to use it.

Gourmet Avocado Toast Flights

A customisable platter of avocado toasts with unique toppings to please every palate.

Ingredients:

For the Base:

• 4 slices of artisan bread (sourdough, rye, or multigrain)
• 2 ripe avocados, mashed
• 1/2 tsp salt
• 1/4 tsp black pepper

Suggested Toppings:

Mediterranean: Feta cheese, cherry tomatoes, olive oil drizzle

Sweet: Pomegranate seeds, honey drizzle

Spicy: Sriracha, sesame seeds, lime zest

Classic: Poached egg, smoked salmon, dill

Directions:

Toast the Bread:

Lightly toast the slices of bread until golden brown and crispy.

Prepare the Avocado Base:

In a bowl, mash the avocados with salt and pepper until smooth but slightly chunky. Spread a generous layer onto each slice of toast.

Add Toppings:

For the Mediterranean Toast, add crumbled feta cheese, halved cherry tomatoes, and a drizzle of olive oil.

For the Sweet Toast, sprinkle pomegranate seeds and drizzle with honey.

For the Spicy Toast, add a drizzle of sriracha, sprinkle sesame seeds, and garnish with lime zest.

For the Classic Toast, layer smoked salmon and top with a perfectly poached egg and a sprig of dill.

Serve:

Arrange the toasts on a large platter and serve immediately.

Pro Tips:

Use different types of bread for an eclectic presentation.

Add fresh herbs like basil or parsley for a pop of flavour.

Nutritional Information:

⏰ Prep Time: 10 minutes | ️ Servings: 4 toasts

Calories: ~180 kcal per toast

Ingredients:

2 cups fresh strawberries, hulled and sliced

1 cup granulated sugar

2 cups heavy cream

1 cup whole milk

1 teaspoon pure vanilla extract

A pinch of salt

Instructions:

1. Prepare the Strawberries:
In a bowl, combine the sliced strawberries and 1/2 cup of sugar. Mash them gently with a fork and let them sit for 20-30 minutes to release their juices.

2. Blend the Strawberries:
Blend the macerated strawberries into a smooth purée using a blender or food processor. Leave some chunks if you prefer a textured ice cream.

3. Mix the Base:
In a large bowl, whisk together the heavy cream, whole milk, remaining sugar, vanilla extract, and a pinch of salt until the sugar dissolves completely.

4. Combine:
Add the strawberry purée to the cream mixture. Mix well until fully incorporated.

5. Churn:
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes.

6. Freeze:
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.

7. Serve:
Scoop and enjoy your creamy homemade strawberry ice cream!

Ingredients:
• 2 pounds fresh peaches – peeled, pitted and chopped
• 1 cup white sugar
• 1 pint half-and-half cream
• 1 14 oz. can sweetened condensed milk
• 1 12 fluid ounce can evaporated milk
• 1 teaspoon vanilla extract
• 2 cups whole milk, or as needed
Directions:
1. Dice peaches and mix with sugar in a bowl. Let it sit while you prepare the other ingredients.
2. In a separate bowl, combine half & half, sweetened condensed milk, evaporated milk, and vanilla. Then add the peaches and sugar mixture. Stir everything together.
3. Pour the mixture into a gallon ice cream freezer container. Add enough whole milk to fill the container up to the fill line, which is about 2 cups.
4. Follow the manufacturer’s instructions to freeze the ice cream.
5. Cooling the container before adding the mixture will help the ice cream harden faster.
Notes:
You can use this same recipe with other fruits like strawberries, blackberries, bananas, raspberries, blueberries, and more. Enjoy your homemade ice cream!

Ingredients:

• • 4 cups (500 g) all-purpose or bread flour
  • 1 1/2 teaspoons salt
  • 2 tablespoons sugar

• • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 1/4 cups (300 ml) warm water (110°F or 45°C)
  • 2 tablespoons olive oil or melted butter

Directions:

• • Activate the Yeast:
    • In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until frothy.

• • Mix the Dough:
    • In a large mixing bowl, combine flour and salt.
    • Add the yeast mixture and olive oil. Mix until a dough forms.

• • Knead the Dough:
    • Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
  • First Rise:
    • • Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.

     

  • Shape the Dough:
    • Punch down the dough to release air. Shape it into a loaf and place it in a greased 9×5-inch (23×13 cm) loaf pan.

• Second Rise:
  • Cover the loaf pan with a damp cloth and let the dough rise for another 30-40 minutes, or until it rises slightly above the edge of the pan.
• Bake the Bread:
  • • Preheat your oven to 375°F (190°C).

   

  • Bake the bread for 30-35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
• Cool and Serve:
  • • Remove the bread from the pan and let it cool on a wire rack before slicing.

   

Serving Suggestions:

• • Spread with butter, jam, or honey for breakfast.

• • Use for sandwiches, toast, or grilled cheese.
  • Pair with soups or stews for a hearty meal.
  • Serve alongside olive oil and balsamic vinegar as an appetizer.

• Make French toast or bread pudding with leftovers.

Ingredients:

• • 3-4 medium potatoes, sliced
  • 1 onion, finely chopped
  • 1 carrot, grated

• • 150 g mushrooms, sliced
  • 2 eggs
  • Salt, to taste

• • Black pepper, to taste
  • 1/2 teaspoon ground garlic
  • 1/4 teaspoon ground nutmeg

• • 150 g mozzarella cheese (3.52 oz), shredded
  • 50 g Parmesan cheese, grated
  • 6-8 cherry tomatoes, halved

• Vegetable oil for frying

Directions:

1. 1. Prepare potatoes: Heat vegetable oil in a frying pan and fry the potato slices until golden and tender. Season with salt and pepper, then set aside.
   2. Sauté vegetables: In the same pan, add a bit more oil if necessary, and sauté the onions until translucent. Add grated carrots and mushrooms, cooking until soft. Season with salt, ground garlic, and nutmeg.

1. 1. Layer ingredients: In a greased baking dish, layer the fried potatoes at the bottom. Top with the sautéed vegetables, then sprinkle half of the mozzarella cheese over the vegetables.
   2. Add eggs and cheese: In a small bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs over the vegetables. Arrange halved cherry tomatoes on top, then finish with the remaining mozzarella and Parmesan cheese.
   3. Bake: Preheat the oven to 180°C (350°F) and bake the dish for 30 minutes or until golden brown and the cheese is melted and bubbly.

1. Serve: Let cool for a few minutes, then serve hot.

This Vegetable Bake is a cozy and nutritious dish featuring tender pumpkin, chickpeas, and a blend of sautéed vegetables all topped with melted cheese. It’s perfect as a main course or a side dish and brings together the warmth of seasonal produce with a rich, cheesy finish. Ideal for weeknight dinners, potlucks, or a simple, healthy family meal.

Preparation Time:

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
For the Vegetable Bake:
400 g pumpkin, peeled and diced
1 onion, finely chopped
3 cloves of garlic, minced
1 carrot, grated or diced
1 pepper (any color), chopped
3 tomatoes, chopped
7 mushrooms, sliced
100 g chickpeas (cooked)
150 g cheese (cheddar, mozzarella, or Parmesan), grated
100 ml milk
3 eggs
Salt, ground pepper, dried garlic, to taste
20 g paprika (optional for extra flavor)
Fresh parsley, for garnish
Vegetable oil, for sautéing
35 g butter
Directions

Prepare the Pumpkin and Vegetables:
Peel and dice the pumpkin into small cubes.
Finely chop the onion, mince the garlic, grate or dice the carrot, chop the pepper and tomatoes, and slice the mushrooms.
In a large pan, heat some vegetable oil over medium heat. Sauté the onion and garlic until fragrant, about 2-3 minutes.
Add the carrot, pepper, tomatoes, and mushrooms to the pan, cooking for an additional 5 minutes until the vegetables are softened.
Cook the Chickpeas:
If using dried chickpeas, soak them overnight and then cook until tender (about 45 minutes). Alternatively, use canned chickpeas for convenience.
Drain and rinse the chickpeas. Set aside 100 g of chickpeas for the bake, and reserve the rest for garnish or another use.
Assemble the Bake:
Preheat your oven to 180°C (356°F).
In a large bowl, combine the sautéed vegetables with the diced pumpkin and half of the cooked chickpeas.
Season the mixture with salt, ground pepper, dried garlic, and paprika.
Transfer the vegetable mixture to a greased baking dish, spreading it evenly.
Prepare the Egg Mixture:
In a separate bowl, whisk together the eggs, milk, and a pinch of salt and pepper.
Pour the egg mixture evenly over the vegetables in the baking dish.
Add Cheese and Bake:
Sprinkle the grated cheese over the top of the vegetable mixture.
Dot the top with butter pieces to add extra richness.
Bake in the preheated oven for 40 minutes or until the vegetables are tender, the top is golden, and the cheese is bubbly.
Serve:
Once baked, remove the dish from the oven and let it cool for a few minutes before serving.
Garnish with fresh parsley and enjoy hot. Pair it with a side salad or savor it as a standalone dish.
Serving Suggestions
Serve with crusty bread for a complete meal.
Pair with a simple green salad to balance the rich flavors of the bake.
Great as a side dish alongside roasted meats or grilled fish.
Cooking Tips
Cheese Variety: Use any cheese you prefer or have on hand. A combination of mozzarella and Parmesan works wonderfully for a melty and flavorful topping.
Spice It Up: Add a pinch of chili flakes or cayenne pepper to give the dish a spicy kick.
Make It Vegan: Replace the cheese with a plant-based alternative and use non-dairy milk to make the recipe vegan-friendly.
Nutritional Benefits
High in Fiber: Thanks to the chickpeas and vegetables, this dish is rich in dietary fiber.
Packed with Vitamins: Pumpkin and carrots provide an excellent source of vitamin A, while the other vegetables add antioxidants and essential nutrients.
Protein-Packed: Eggs and cheese contribute protein, making this bake a well-rounded meal.
Dietary Information
Vegetarian: A great option for vegetarians looking for a hearty meal.
Gluten-Free: Naturally gluten-free when using certified gluten-free ingredients.
Low-Sugar: Contains no added sugars, suitable for low-sugar diets.
Nutritional Facts (per serving, approximately 6 servings)
Calories: 230
Protein: 12 g
Carbohydrates: 18 g
Fat: 14 g
Storage Tips
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm leftovers in the oven at 175°C (350°F) for about 10-15 minutes or until heated through.
Freeze: This bake can be frozen for up to a month. Thaw in the refrigerator overnight before reheating.
Why You’ll Love This Recipe
Easy to Make: Simple steps and common ingredients make this dish accessible for all levels of cooking skills.
Nutrient-Rich: Packed with vegetables, protein, and healthy fats for a balanced meal.
Versatile: Enjoy it as a main course, a side dish, or even for brunch.
Comforting and Delicious: The cheesy, savory flavors make it a comfort food favorite.
Conclusion

This Vegetable Bake with Pumpkin and Chickpeas is a warm, inviting dish that brings together the best of fall vegetables and wholesome ingredients. With a rich, cheesy topping and a creamy egg mixture that ties everything together, this bake is a versatile recipe you’ll want to make again and again. Perfect for cozy dinners, potlucks, or as a side for your holiday table, it’s a dish that promises satisfaction in every bite.

Frequently Asked Questions
Can I use other vegetables in this bake?
Yes, feel free to add or substitute other vegetables like zucchini, spinach, or bell peppers.
Can I make this dish vegan?
Substitute the eggs and cheese with vegan alternatives, and use plant-based milk to make it vegan-friendly.
What can I serve with this bake?
It’s great with a side salad, steamed greens, or some crusty bread.
Can I prepare this in advance?
Yes, assemble the bake up to a day ahead and keep it in the refrigerator until ready to bake.
Can I use canned pumpkin instead of fresh?
Fresh pumpkin is recommended for texture, but canned pumpkin can work if you prefer a smoother, softer bake.
How can I make this dish spicier?
Add a pinch of red pepper flakes or hot paprika to the vegetable mixture for extra heat.
Can I freeze the leftovers?
Yes, freeze any leftovers in a suitable container for up to one month.
What kind of cheese works best for this recipe?
Cheddar, mozzarella, or Parmesan work well. Feel free to mix them for extra flavor.
How do I know when the bake is done?
The top should be golden and the vegetables tender when poked with a fork.
Can I omit the chickpeas?
Yes, if you prefer the bake without chickpeas, you can omit them or replace them with another protein source, like beans.

Ingredients

• • 1 zucchini, grated

• • A pinch of salt
  • Fresh dill and parsley, finely chopped
  • 50 grams of cheese, grated (cheddar or mozzarella works well)

• • 50 ml milk
  • 3 tablespoons semolina
  • 2 eggs

• • 2 tablespoons vegetable oil
  • 1 tablespoon baking powder
  • 70 grams of flour (approximately 1/2 cup)

Instructions

Preheat the Oven:

1. Preheat your oven to 180°C (350°F). Grease a baking dish with a little vegetable oil or line it with parchment paper to prevent sticking.

Prepare the Zucchini:

1. Wash the zucchini thoroughly and grate it. Place the grated zucchini in a colander, sprinkle with a pinch of salt, and let it sit for about 10 minutes. The salt helps draw out excess moisture. Squeeze the excess water out of the zucchini to ensure your casserole isn’t too wet.

Mix the Ingredients:

1. 1. In a large mixing bowl, beat the eggs with the vegetable oil and milk until well combined.

1. Add the semolina, flour, and baking powder to the egg mixture and stir until just combined.
2. Fold in the grated cheese, chopped dill, parsley, and the drained zucchini. Mix everything together until evenly distributed.

Bake the Casserole:

1. Pour the batter into the prepared baking dish, spreading it out evenly.
2. Place in the preheated oven and bake for about 20 minutes, or until the casserole is set and the top is golden brown.

Serve:

1. Remove the casserole from the oven and let it cool slightly before slicing. This allows the casserole to set and makes it easier to cut.
2. Serve warm. It’s delicious on its own or with a side of sour cream or a fresh salad.

Serving Suggestions

• • Pair this casserole with a fresh green salad for a light and balanced meal.

• Serve with a dollop of sour cream or a tangy yogurt dip.
• Enjoy it as a savory breakfast option or a side dish for lunch or dinner.

Cooking Tips

• • Cheese Variation: Experiment with different types of cheese for varied flavors. A mix of sharp cheddar and parmesan can add a nice depth of flavor.

• Herb Choices: While dill and parsley are suggested, feel free to use any other herbs you like, such as basil or thyme, for a different taste profile.
• Extra Veggies: Add some chopped bell peppers or onions for additional flavor and texture.

Nutritional Benefits

• • Zucchini is low in calories and high in vitamins A and C, contributing to a healthy diet.

• Eggs provide a good source of protein and essential nutrients.
• Using semolina and flour adds fiber and complex carbohydrates for sustained energy.

INGREDIENTS:
245 grams (2 cups) plain flour
1 ½ tsp baking powder
175g butter, room temperature
130g Caster Sugar (Original recipe uses 200g)
3 large eggs
4 tbsp plain yoghurt
1/4 tsp salt

METHOD:

1. Preheat oven to 180°C. Line a loaf tin with baking
2. paper.
3. Sift flour and baking powder and set aside.
4. Using a stand mixer with the paddle attachment, cream
5. butter, and caster sugar medium-high speed until pale
6. and fluffy. Add in the pinch of salt in the middle of the
7. beating.
8. Add in eggs, one at a time and beat well after each
9. addition. If necessary scrape mixture off the side of the
10. mixing bowl to make sure all are well beaten.
11. Fold in sifted flour mixture in 3 batches.
12. Next yoghurt and fold thoroughly till combined.
13. Pour the batter into the prepared loaf tin.
14. Bake at 180C for about 35 to 40 minutes or when
15. skewer inserts in the centre and come out clean.
16. Remove cake from the oven and allow to cool in the pan
17. for 10 minutes.
18. Transfer cake to rack and cool completely before cutting
19. it.
20. Enjoy your Sweet Yoghurt Butter Cake.

Hi everyone, today we’re going to learn how to make Dessert with 2 milks using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

Bursting with fresh fruit and vibrant flavors, this easy and delicious agua fresca is perfect for quenching your thirst on a sunny day. A family favorite!

 Ingredients:

8 cups cold water
2-3 limes, juiced
Sugar or agave syrup, to taste
Assorted fruits:
Watermelon, diced
Cantaloupe, diced
Strawberries, hulled and sliced
Pineapple, diced
Mango, diced
Optional Add-Ins:
Splash of orange juice
Handful of fresh mint leaves
 Instructions:

Prepare the Fruits:

Wash, peel, and dice your fruits into small pieces.
Combine Ingredients:

In a large pitcher or bowl, mix the diced fruits with 8 cups of cold water.
Add lime juice and sweeten to taste with sugar or agave syrup, stirring until dissolved.
Enhance the Flavor:

For an extra layer of freshness, add a splash of orange juice or a handful of mint leaves.
Chill:

Refrigerate for at least 1 hour to let the flavors meld together.
Serve:

Pour over ice and garnish with additional fruit pieces or lime wedges.