Category: Recipes

Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 24 wonton wrappers
• 1/2 cup sour cream (for topping)
• 1/2 cup salsa (for topping)
• 1/4 cup chopped green onions (for garnish)

Optional Toppings:

• Diced tomatoes
• Guacamole
• Sliced jalapeños
• Sliced black olives

Directions:

1. Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
2. In a skillet over medium heat, cook the ground beef until browned. Drain excess fat, add taco seasoning, and cook according to package instructions. Remove from heat.
3. Press a wonton wrapper into each muffin cup, then add a layer of seasoned beef, a sprinkle of cheddar, and a layer of Monterey Jack. Add another wonton wrapper on top, then repeat with beef and cheeses.
4. Bake for 10-12 minutes, until the cheese is melted and the wrappers are golden and crispy.
5. Let cool slightly, then top with sour cream, salsa, and green onions. Add any additional toppings as desired.

Prep Time: 15 minutes | Cooking Time: 10-12 minutes | Total Time: 25-27 minutes
Servings: 12 taco cupcakes | Calories: 160 kcal per cupcake 

This zucchini and tomato frittata is a versatile, healthy, and protein-packed dish perfect for breakfast, brunch, or a light dinner. The combination of tender zucchini, juicy tomatoes, and fluffy eggs offers a fresh and flavorful meal that’s easy to prepare and can be served warm or at room temperature.

Prep Time: 10 minutes

Total Time: 35 minutes

Servings: 4

Calories: 180 per serving

Ingredients:

6 large eggs

1/4 cup milk (or dairy-free alternative)

1 medium zucchini, thinly sliced

1 cup cherry tomatoes, halved

1/4 cup chopped fresh parsley (plus extra for garnish)

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 tablespoon olive oil

1/4 teaspoon garlic powder

Salt and pepper to taste

Instructions:

1. Preheat the oven:  

Set the oven to 375°F (190°C) and lightly grease a round baking dish or skillet.

2. Saute the veggies:  

Heat olive oil in a skillet over medium heat. Add zucchini and cherry tomatoes. Sprinkle with garlic powder, salt, and pepper. Cook for 3-4 minutes until softened.

3. Prepare the egg mixture:  

In a bowl, whisk eggs and milk until fully combined. Stir in mozzarella, Parmesan, and chopped parsley.

4. Combine and bake:  

Arrange the sautéed veggies evenly in the baking dish or skillet. Pour the egg mixture over the top, ensuring an even spread. Bake for 20-25 minutes or until the center is set and the top is golden.

5. Serve:  

Let cool slightly, garnish with fresh parsley, and slice into wedges to serve.

Notes:

Egg Mixture: Use fresh eggs for the best texture. Whisk them well with a splash of milk or cream for extra fluffiness.

Zucchini: Opt for small to medium-sized zucchini, as they’re more tender and have fewer seeds.

Tomatoes: Cherry or grape tomatoes work well due to their sweetness and low moisture content, but sliced Roma tomatoes are a good alternative.

Cheese: Popular options include feta, parmesan, cheddar, or goat cheese for added flavor.

Herbs and Seasoning: Fresh herbs like basil, thyme, or parsley enhance the flavors. Don’t forget salt and pepper to taste.

Tips and Tricks:

Pre-Cook the Veggies:

Sauté zucchini and tomatoes lightly before adding them to the egg mixture to remove excess moisture and enhance their flavor.

Use an Oven-Safe Skillet:

A cast-iron or non-stick oven-safe skillet allows you to start cooking on the stovetop and finish in the oven for a perfect, even cook.

Avoid Soggy Frittatas:

To prevent a watery frittata, make sure your vegetables are not overly wet. Pat zucchini dry with paper towels after slicing.

Don’t Overcook:

Bake just until the eggs are set but still slightly jiggly in the center. Overcooking can result in a dry texture.

Customize Add-ins:

Add sautéed onions, bell peppers, mushrooms, or spinach for extra variety and nutrients.

Finishing Touches:

For extra flavor, sprinkle cheese on top before broiling for a minute or two to get a golden-brown finish.

Storage and Reheating:

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven to avoid drying it out.

Serving Ideas:

Pair with a green salad or crusty bread for a complete meal.

Serve with a dollop of sour cream, Greek yogurt, or a drizzle of pesto for added flavor.

This frittata is simple, adaptable, and perfect for meal prep!

Ingredients

1 pound of minced meat

1 tablespoon of Worcestershire sauce

Half a teaspoon of salt

1/2 teaspoon of black pepper powder

2 tablespoons of butter

1 onion, cut into small pieces

Half of a green bell pepper, cut into small pieces.

24 sheets of dough for making egg rolls

12 pieces of American cheese

Use 3/4 cup of vegetable oil for frying.

How to Prepare Philly Cheesesteak Egg Rolls:

Warm up a frying pan on medium heat. Cook the beef until it turns brown, trying not to break it apart too much, for about 5 to 7 minutes. Include Worcestershire sauce, salt, and pepper. Stir softly and take the mixture out of the pan.

Heat the butter in the pan. Put onion and bell pepper in the pan. Cook and stir until they turn brown, for about 5 to 7 minutes. Put the beef mixture back in the pan and mix it well. Let the filling cool down while you get the wrappers ready.

Place the egg roll wrappers on a flat surface. Put half a slice of American cheese on each one. Put 3 spoonfuls of the filling on each egg roll. Fold the bottom left corner over the filling and then fold the two sides in, wetting the edges with water as you do so. Roll the wrap tightly.

Heat 1 inch of oil in a big pot on medium-high heat. Put 3 to 4 egg rolls in the pan and cook until they turn golden brown, which should take around 3 to 4 minutes. Repeat with the rest of the egg rolls.

Advice for Making Delicious Philadelphia-style Egg Rolls:

Steak – You can also use rib eye or flank steak. You can use regular ground beef. Slice your steak into small pieces so it is easier to eat and will make you feel full.

Cheese – Replace the Monterey jack with slices of provolone, Swiss, or add some flavor with pepper jack cheese.

Peppers and onions – Add vibrant colors by using red, yellow, or orange peppers. Consider using a red onion and cut them into small pieces for easier consumption.

Wrappers – Don’t worry about wrapping your egg rolls. Normally, there are instructions on the back of the package. Use a little water on the edges to seal them well.

Sauces are perfect for dipping. There are countless options available. Try your favorite cheese sauce, ranch dressing, horseradish sauce, or BBQ sauce.

Enjoy!

INGREDIENTS:

• 2 lbs chicken tenders, thighs, or breast
• 2 tbsp olive oil
• 1 stick butter
• 8-10 cloves garlic, minced
• 1/2 cup grated parmesan
• 1 tbsp hot sauce (optional)
• 2 tsp red pepper flakes
• 1/3 cup fresh parsley, minced
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper

INSTRUCTIONS:

1. Soak wooden skewers in water for 30 minutes before use.
2. In a small bowl, combine paprika, garlic powder, onion powder, salt, and pepper. Set this mixture aside.
3. Cut the chicken into 3-inch pieces. Toss them in olive oil along with the seasoning mixture until well coated.
4. Thread the chicken pieces onto each skewer, packing them tightly. Trim the tops of the skewers if necessary to fit in your air fryer.
5. In a microwave-safe bowl, mix the butter with minced garlic. Heat until the butter is partially melted. Add red pepper flakes, hot sauce, parsley, and parmesan, whisking everything together.
6. Reserve 1/3 of the sauce for basting while cooking. Set aside the remaining sauce to use for brushing after cooking.
7. Place 2-3 skewers in the air fryer and cook at 400°F for about 5 minutes.
8. Flip the skewers, baste them with the reserved sauce, and continue cooking for an additional 2 minutes.
9. Flip them once more, baste again, and cook for another 5-6 minutes until the chicken reaches an internal temperature of 165°F. The total cooking time should be approximately 12-14 minutes.
10. Finally, brush the skewers with the reserved sauce once more and sprinkle with extra parmesan before serving. Enjoy!

Cobbler refers to a variety of dishes, particularly in the United Kingdom and United States, consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in The United Kingdom) before being baked. Some cobbler recipes, especially in the American south, resemble a thick-crusted, deep-dish pie with both a top and bottom crust.

Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits or dumplings, fitted together. The origin of the name cobbler, recorded from 1859, is uncertain: it may be related to the archaic word cobeler, meaning “wooden bowl”.

Ingredients

1/4 cup melted butter
1 cup flour
3/4 cup sugar
2 teaspoons baking powder
3/4 cup milk
5 -6 peaches, sliced

How to make it :

Preheat oven to 350°.
Pour melted butter into an 8×8 pan.
Whisk together the flour, 3/4 cup of sugar, baking powder and milk.
Pour over melted butter.
Cover with peach slices.
Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).
Bake until batter rises to top and forms a nice brown crust, about 20 – 30 minutes.

Ingredients:
* 320 grams of high-gluten flour
* 160 grams of low-gluten flour
* 40 grams of fine sugar
* 5 grams of salt
* 20 grams of fresh yeast
* 265 grams of water
* 20 grams of butter

Steps:
1. Mix Ingredients: Combine all ingredients except the butter. Knead until a dough forms, then add the butter and continue kneading until the dough is smooth.

2. Divide Dough: After kneading, divide the dough into equal pieces.

3. Shape Dough: Roll each piece into a round shape. Use a bowl of similar size to make an imprint, then roll up the edges. Use a fork to prick the center.

4. Ferment: Let the dough ferment until it is 1.5 times its original size. While waiting, prepare your toppings. Preheat the oven to 200°C (392°F) for 10 minutes.

5. Add Toppings and Bake: Add your choice of toppings and bake in the oven at 190°C (374°F) for 15 minutes.

You can make multiple pizzas at once. Freeze them and bake in an air fryer or oven whenever you want to enjoy them.

Enjoy your homemade pizza!

INGREDIENTS:
rice
Cooking oil
Onions
Garlic
Curry
Maggi
Thyme
Salt
Meat stock
Liver
Sausage
Carrot
Chicken
Bell peppers (red,yellow,green)
Bonnet pepper
Spices
Salt
Sweet corn
Green peas
Spring onion

Preparation:
Parboil your rice and set aside, then season your chicken and marinate it then put it on fire
In a pot add your cooking oil, onions,garlic stir for a while then add your parboiled rice and curry and stir,add your Maggi,thyme and salt stir and add your chicken stock and warm water and leave to cook.

Now in a pan,add your cooking oil, onions,liver, sausage stir a bit then add your carrot,bell peppers stir for a while then add your spices salt and stir add your sweet corn,green peas then stir and keep.

Now add your veggies and spring onions to your rice and stir and your delicious Friend Rice is ready.

Ingredients:

– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling (around 170°F to 180°F).
2. Remove the mixture from the heat and stir in the vanilla extract. Let it cool to room temperature.
3. Cover the mixture and refrigerate it for at least 2 hours or overnight.
4. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once the ice cream is churned, transfer it to an airtight container and place it in the freezer to harden for at least 2 hours.
6. Once the ice cream has hardened, scoop and enjoy!

Ingredients:
 1 cup strawberries, hulled
 1 cup cherries, pitted
 1 cup watermelon, cubed
 1/2 cup red apple, chopped (leave the skin on for extra nutrients)
 1/2 cup orange juice (freshly squeezed if possible)
 1/2 cup coconut water (or any liquid of choice)
 1-2 tbsp honey or agave syrup (optional, for added sweetness)
 Ice cubes (optional, for a chilled smoothie)

Ingredients:
* 1 cup frozen pineapple chunks
* 1/2 cup coconut milk
* 1/2 cup Greek yogurt
* 1 tablespoon honey (optional)
* 1/2 teaspoon vanilla extract
* 1/2 cup ice cubes
Directions:
1. Prep Time: 5 minutes
2. Total Time: 5 minutes
3. Servings: 1-2
Let’s Blend Up Some Bliss:
* In a blender, combine frozen pineapple chunks, coconut milk, Greek yogurt, honey (if using), vanilla extract, and ice cubes.
* Blend on high speed until smooth and creamy, scraping down the sides of the blender as needed.
* Taste and adjust sweetness by adding more honey if desired.
* Pour into glasses and garnish with a pineapple wedge or a sprinkle of shredded coconut, if desired.

ALMOND, BANANA, AVOCADO SMOOTHIE WITH HONEY 
Ingredients:
 1 ripe banana
 1/2 ripe avocado
 1 cup almond milk
 1 tablespoon honey
 1/4 cup raw almonds (or 2 tablespoons almond butter)
 Ice cubes (optional)

Ingredients

 

My dears, if you like the recipe please leave a comment!
Base
200 g sugar
1 packet of vanilla sugar
220 g soft butter
300 g flour
1 packet of baking powder
40 g cocoa powder
a little salt
5 eggs
Mascarpone cream
80 g sugar
450 g mascarpone
300 g low-fat quark
2 tbsp lemon juice
2 packets of vanilla sugar
Topping
450 ml water (boiling)
750 g strawberries
2 packets of strawberry-flavored cake glaze

Preparation

1. First, preheat the oven to 185 C and line a baking tray with baking paper.
2. 1 So, mix the butter, sugar, vanilla sugar and a little salt well with the mixer. Then stir in the eggs one at a time, stirring well after each addition.
3. Now mix the flour, cocoa powder and baking powder and sift it onto the dough. Fold in the flour mixture with the dough scraper. Now spread the dough slowly and evenly onto the prepared baking tray using a dough scraper and bake in the preheated oven for around 25 minutes.
4. Now we take the dough out of the oven and let it cool completely.
5. Now mix the mascarpone, 2 packets of vanilla sugar, low-fat quark, 80 g sugar and lemon juice into a cream and spread it onto the well-cooled base.
6. Wash, clean and halve the strawberries. Carefully place them close together on the cream layer and press them in lightly.
7. Now comes the cake glaze: put the cake glaze in a bowl, pour 450 ml of boiling water on top and stir with a whisk for at least two or three minutes.
8. Now spread the cake glaze evenly over the strawberries using a spoon.5. Finally, let the cake glaze set for 40 minutes to 1 hour and then cut the cake into pieces and serve. Tastes excellent! Mix 300g of low-fat curd cheese with 450g of mascarpone, strawberry cake baked in 1 hour
9. Enjoy your meal

Ingredients:

Lasagna:

• 200g lasagne sheets
• 50g butter
• 3 tbsp flour
• 500ml milk
• 250g tomatoes, diced
• 500g minced meat
• 1 red onion, finely chopped
• 1 carrot, grated
• 1 red bell pepper, diced
• 2 cloves of garlic, minced
• Fresh parsley, chopped
• Mozzarella cheese, grated
• Salt, to taste
• Paprika, to taste
• Herbal mixture (such as Italian seasoning), to taste
• Black pepper, to taste

Directions:

Prepare the Meat Sauce:

1. In a large skillet, melt the butter over medium heat.
2. Add the finely chopped red onion, grated carrot, diced red pepper, and minced garlic. Sauté until the vegetables are soft.
3. Add the minced meat to the skillet and cook until browned. Season with salt, black pepper, paprika, and your herbal mixture.
4. Stir in the diced tomatoes and let the mixture simmer for about 15 minutes.

Prepare the Béchamel Sauce:

1. In a saucepan, melt 50g of butter over medium heat.
2. Add 3 tablespoons of flour to the melted butter, stirring constantly to form a roux.
3. Gradually pour in the milk, continuing to stir until the sauce thickens. Season with salt and a pinch of black pepper.

Assemble the Lasagna:

1. Preheat your oven to 180°C (350°F).
2. In a large baking dish, spread a thin layer of the meat sauce on the bottom.
3. Place a layer of lasagne sheets over the sauce.
4. Spread a layer of the meat sauce over the lasagne sheets, followed by a layer of béchamel sauce.
5. Sprinkle grated mozzarella cheese over the béchamel sauce.
6. Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce topped with mozzarella cheese.

Bake:

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.

Serve:

1. Allow the lasagna to cool for a few minutes before serving. Garnish with chopped fresh parsley.

Serving Suggestions:

• Serve the lasagna with a fresh green salad and garlic bread for a complete meal.
• Pair it with a glass of red wine for an elegant touch.

Cooking Tips:

• Let the lasagna rest for a few minutes before cutting to allow the layers to set.
• Use fresh lasagne sheets for a more tender texture, if available.

Nutritional Benefits:

• This lasagna provides a good balance of protein, carbohydrates, and vegetables.
• Adding more vegetables like spinach or zucchini can enhance the nutritional value.

Dietary Information:

• This recipe contains dairy, gluten, and meat. For a vegetarian version, replace the minced meat with a mix of sautéed mushrooms and spinach.
• To make it gluten-free, use gluten-free lasagne sheets and flour.

Storage:

• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe:

• This lasagna is rich, creamy, and full of flavor.
• It’s perfect for feeding a crowd and makes great leftovers.
• The combination of the meat sauce, béchamel, and mozzarella creates an irresistible dish.

Ingredients:

 

• • For the Bake:
    • • 3 large eggs
      • 1 tbsp mayonnaise
      • Sea salt, to taste

     

    • • Ground black pepper, to taste
      • 2 medium eggplants (approx. 600g)
      • Olive oil, for brushing

     

    • • 180g (1 1/2 cups) mozzarella cheese, shredded
      • 6–8 cherry tomatoes, halved
      • Oregano, to taste

     

    • • Fresh basil leaves, for garnish
      • 200g (about 4 cups) white bread, cubed
      • 1/2 cup breadcrumbs

     

    • 2 cloves garlic, minced
    • 150g (1 1/4 cups) Tilsiter cheese, shredded

 

• For the Ranch Sauce:
  • • 2 tbsp sour cream
    • 2 tbsp mayonnaise
    • 2 tbsp fresh spring onions, finely chopped

   

  • • Sea salt, to taste
    • 2 cloves garlic, minced
    • A bunch of dill, finely chopped

   

  • 1/2 tsp ground black pepper

Directions:

 

1. 1. Preheat the Oven:
      Preheat your oven to 375°F (190°C).
   2. Prepare the Eggplant:
      • • Slice the eggplants into 1/2-inch thick rounds.
        • Brush both sides with olive oil and season with sea salt and ground black pepper.

       

      • Place the slices on a baking sheet and bake for 15-20 minutes, until tender and lightly browned.
   3. Prepare the Bread Cubes:
      • • Toss cubed white bread with olive oil, minced garlic, and a pinch of sea salt.

       

      • Spread the bread cubes on a baking sheet and toast for about 10 minutes, until golden and crisp.
   4. Assemble the Bake:
      • • In a large bowl, whisk together eggs and mayonnaise. Season with sea salt and black pepper.

       

      • • Grease a baking dish and layer roasted eggplant slices at the bottom.
        • Sprinkle shredded mozzarella evenly over the eggplant.
        • Top with cherry tomato halves, sprinkle oregano, and add fresh basil leaves.

       

      • Add toasted bread cubes, then sprinkle shredded Tilsiter cheese on top.
   5. Bake:
      • • Pour the egg mixture evenly over the assembled dish.

       

      • Sprinkle breadcrumbs on top for a crispy finish.
      • Bake for 20-25 minutes, until cheese is melted and bubbly, and the top is golden brown.

 

1. 1. Prepare the Ranch Sauce:
      • In a small bowl, mix sour cream, mayonnaise, spring onions, minced garlic, dill, sea salt, and black pepper. Combine thoroughly.
   2. Serve:
      • • Allow the bake to cool slightly before serving.

       

      • Drizzle ranch sauce over the bake or serve it on the side.
      • Garnish with basil leaves and extra cherry tomato halves if desired.

Ingredients:

1. 2 cups cooked chicken breast, diced
2. 1 large ripe tomato, chopped
3. 1 red bell pepper, chopped
4. 1/2 red onion, thinly sliced
5. 1 cup fresh parsley, chopped
6. 1 cup kalamata olives, pitted and halved
7. Juice of 1 lemon
8. 2 tablespoons olive oil
9. Salt and pepper, to taste

Instructions:

1. Prepare the Ingredients: In a large mixing bowl, combine the diced chicken, chopped tomatoes, chopped red bell pepper, sliced red onions, and chopped parsley.
2. Add Flavor: Incorporate the kalamata olives into the salad mix, adding a rich flavor and extra texture.
3. Dress the Salad: Drizzle lemon juice and olive oil over the salad. Toss well to ensure all ingredients are evenly coated. Season with salt and pepper according to your taste preferences.
4. Chill and Serve: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Serving Suggestions:

• Serve this light chicken salad as a standalone meal or pair it with a side of quinoa or a slice of crusty bread for a more filling meal.