Ingredients:

• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup olive oil or melted coconut oil
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 cup grated carrots
• 1 cup grated apple (about 1 large apple)
• 1/2 cup raisins or chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.
2. In a large bowl, mix together the ground oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the eggs, oil, honey, and vanilla until well combined.
4. Stir in the grated carrots and apple into the wet ingredients. Add raisins or nuts if using.
5. Combine the wet and dry ingredients, stirring just until the mixture is well blended.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
9. This cake is perfect for serving as a dessert, snack, or even breakfast. The natural sweetness from the apples and carrots makes it a hit with all who try it, and the hearty texture from the oatmeal ensures that it’s both filling and satisfying. Enjoy a slice with a cup of tea or coffee for a truly delightful experience. Happy baking!

Cheesy Sour Cream Chicken Casserole

Cheesy Sour Cream Chicken Casserole is a hearty and comforting dish that combines tender chunks of chicken with a rich, creamy sauce and a generous amount of cheese. The base of the casserole is typically made with cooked, diced or shredded chicken breast, ensuring the meat is moist and flavorful. This protein-rich layer is then enrobed in a luxurious sauce made from a blend of sour cream and a variety of cheeses, often including cheddar for its sharpness and mozzarella for its meltability.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3/4 cup of finely shredded Parmesan cheese
• 4 slices of mozzarella cheese
• 1 cup of rich sour cream
• 1 tablespoon of cornstarch for thickening
• 1 teaspoon of aromatic dried oregano
• 1 teaspoon of robust garlic powder
• A pinch of salt and pepper for seasoning

Cooking Steps:

Warm your oven to a cozy 375°F (190°C) and lightly oil a 9×13 baking dish.

Nestle the chicken breasts in the prepared dish.

Stir together sour cream, half of the Parmesan, salt, pepper, oregano, garlic, and cornstarch in a mixing bowl until perfectly blended.

Place a slice of mozzarella atop each chicken piece. Lavish the sour cream blend over the chicken, then sprinkle the remaining Parmesan for a cheesy finish. Let it bake for an hour, until the chicken is thoroughly cooked and the cheese topping is golden and inviting. Once done, allow it to sit momentarily before serving it up hot. Consider adding a sprinkle of fresh parsley to garnish this delightful dish. With the recipe at your fingertips, embark on creating this sensational dish that marries the tenderness of chicken with the smooth, rich flavors of cheese and sour cream. It’s a dish that’s bound to become a cherished addition to your dining table, beloved by friends and family alike.

Ingredients:

• • 400g sweet potatoes
  • 100g glutinous rice flour

• • 20g sugar
  • 120 ml milk
  • Toasted sesame seeds, for topping

• Cooking oil, for frying

Directions:

1. 1. Prepare the Sweet Potatoes:
      • • Peel and cut the 400g sweet potatoes into small pieces.
        • Place the sweet potatoes in a steamer and cook for about 20 minutes until they are soft.

       

   2. Mash the Sweet Potatoes:
      • • Once cooked, remove the sweet potatoes from the steamer and place them in a large bowl.
        • While still hot, use a tool like a dough roller or a potato masher to crush the sweet potatoes until smooth.

       

   3. Mix the Dough:
      • • Add 100g glutinous rice flour and 20g sugar to the mashed sweet potatoes. Stir well to combine.
        • Gradually pour in 120 ml milk, mixing continuously to avoid making the mixture too pasty. You may need to use your hands to knead the dough for about 5-10 minutes until it becomes smooth and soft.

       

   4. Shape the Dough:
      • • Roll the dough out on a floured surface and divide it into small portions.
        • Roll each portion into a ball and flatten it with your hands to form small cakes.

       

   5. Add Sesame Seeds:
      • Sprinkle toasted sesame seeds on top of each cake and press them gently into the dough.

1. 1. Fry the Cakes:
      • Heat cooking oil in a pan over low heat until it reaches 140°C (284°F).
      • Fry the cakes for about 3 minutes on each side until they turn golden brown.

1. 1. Serve:
      • Once the cakes are golden and crispy on both sides, remove them from the pan and place them on a paper towel to absorb any excess oil.
      • Serve warm and enjoy the soft, chewy texture and the sweet, fragrant flavor.

Serving Suggestions:

• Serve the sweet potato cakes with a drizzle of honey or a dusting of powdered sugar for extra sweetness.
• Pair them with a cup of tea or coffee for a delightful afternoon snack.

Cooking Tips:

• • Be sure to mash the sweet potatoes while they’re still hot for a smoother dough.

• If you prefer a healthier option, you can bake the cakes instead of frying them at 180°C (356°F) for about 15 minutes, flipping halfway through.

Nutritional Benefits:

• • Sweet potatoes are a rich source of fiber, vitamins A and C, and potassium.
  • Glutinous rice flour adds a chewy texture, making the cakes soft and flexible.

• Sesame seeds are packed with healthy fats, vitamins, and minerals.

Dietary Information:

• • Gluten-free: Made with glutinous rice flour, this recipe is naturally gluten-free.
  • Vegetarian: Suitable for a vegetarian diet.

Nutritional Facts (per serving):

• • Calories: 150
  • Protein: 2g
  • Carbohydrates: 25g

• Fat: 4g
• Fiber: 3g

Storage:

• • Fridge: Store the cooked cakes in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave before serving.

• Freezer: You can freeze uncooked cakes and fry them when ready to eat.

Why You’ll Love This Recipe:

• • Simple and Healthy: With minimal ingredients, this recipe is both easy and nutritious.
  • Delightfully Chewy: The combination of sweet potatoes and glutinous rice flour gives these cakes a wonderfully soft, chewy texture.

• Versatile: They can be fried or baked, depending on your preference.

Ingredients:

• • 500g cookies
  • 120g peanuts

• • 70g sugar
  • 60g cocoa
  • 250ml milk

• • 150g butter
  • 40-50g peanuts (for topping)
  • 180g chocolate (dark and milk)

• 30ml sunflower oil (2 tablespoons)

Directions:

1. 1. Prepare the Base:
      • • Crush the cookies into fine crumbs.

       

      • Roughly chop 120g of peanuts.
   2. Make the Chocolate Mixture:
      • • In a saucepan, combine the sugar, cocoa, and milk. Stir well.

       

      • • Bring the mixture to a boil, then reduce the heat and simmer for a few minutes.
        • Add the butter and stir until fully melted and combined.
        • Remove from heat and let it cool slightly.

       

   3. Combine Ingredients:
      • • In a large mixing bowl, combine the cookie crumbs and chopped peanuts.
        • Pour the chocolate mixture over the crumbs and peanuts, mixing well until everything is evenly coated.

       

   4. Chill the Mixture:
      • Cover the mixture with cling film and refrigerate for 30 minutes to firm up.

1. 1. Shape the Cookies:
      • Take the mixture out of the fridge and shape it into small balls or cookie shapes.
      • Place the cookies on a lined baking tray.

1. 1. Prepare the Topping:
      • Roughly chop 40-50g of peanuts.
      • In a microwave-safe bowl, combine the chocolate and sunflower oil. Heat in the microwave in 30-second intervals, stirring each time, until the chocolate is fully melted and smooth.

1. 1. Decorate the Cookies:
      • Dip each cookie into the melted chocolate or drizzle the chocolate over the cookies.
      • Sprinkle the chopped peanuts on top of the chocolate-coated cookies.

1. Final Chill:
   • Place the decorated cookies in the refrigerator for 10 minutes to set the chocolate.

Serving Suggestions:

• Serve these cookies with a glass of cold milk or a hot cup of coffee.
• They make a great addition to dessert platters for parties or gatherings.

Cooking Tips:

• Ensure the chocolate mixture is well-cooled before combining with the cookie crumbs to avoid melting the butter too quickly.
• You can use any type of cookies you prefer, such as digestive biscuits or graham crackers.

Fajita Chicken Casserole

For the Casserole:

• 1 lb boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
• 2 tablespoons olive oil
• 1 large onion (sliced)
• 1 large bell pepper (any color, sliced)
• 1 large tomato (diced)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (15 oz) black beans (rinsed and drained)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon fajita seasoning (store-bought or homemade)
• 1/2 cup salsa
• 1/2 cup sour cream
• 1/2 cup chicken broth (or water)
• Salt and pepper to taste

Set the Oven’s Temperature to 375°F (190°C). To prepare the chicken, heat the olive oil in a big skillet over medium heat. Cook the chicken pieces for 5 to 7 minutes, or until they are browned and cooked through. Take out and place aside from the skillet.

Cook the Vegetables:

Put the bell pepper and onion slices in the same skillet. Cook for approximately five minutes, or until tender. Add the black beans, corn, and chopped tomato. Continue cooking for a further two to three minutes, or until the veggies are thoroughly cooked and beginning to soften.

Combine Ingredients:

Put the cooked chicken, sautéed veggies, salsa, sour cream, fajita seasoning, and chicken broth in a big mixing dish. To guarantee that the spices and liquids are distributed evenly, thoroughly mix.

Put the casserole together:

Pour the mixture into a 9 x 13-inch baking dish that has been oiled. Evenly distribute the Monterey Jack and cheddar cheese shreds on top.

Bake:

Place aluminum foil over the baking dish and bake for 20 minutes in a preheated oven. Take off the foil and continue baking for another ten to fifteen minutes, or until the dish is thoroughly heated and the cheese is melted and bubbling.

Serve:

Let the casserole cool for a few minutes before serving.

Garnish with fresh cilantro, sliced jalapeños, and lime wedges if desired.

Tips:

Chicken Variations:

You can use pre-cooked rotisserie chicken for a quicker preparation. Just shred the chicken and mix it into the casserole.

Vegetable Options:

Feel free to add other vegetables such as zucchini or mushrooms for more variety.

These delightful apple pie pastry bites are a perfect treat for apple lovers and are great for parties, gatherings, or an afternoon snack. With a flaky crust and a warm, spiced apple filling, these bites give you all the flavors of classic apple pie in a mini form. They’re quick to prepare, visually appealing, and utterly delicious!

Ingredients

To make around 12-15 apple pie pastry bites, you will need:

For the Dough:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• 1 tablespoon sugar
• ¼ teaspoon salt
• 3-4 tablespoons ice water

Alternatively, you can use pre-made pie dough to save time.

For the Apple Filling:

• 2 medium apples, peeled, cored, and chopped into small pieces
• 2 tablespoons sugar (adjust to taste)
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg (optional)
• 1 tablespoon butter
• 1 tablespoon cornstarch (optional, to thicken the filling)
• 1 tablespoon water

For Garnishing:

• Powdered sugar, for dusting

INSTRUCTIONS:

Step-by-Step Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl, combine the flour, sugar, and salt.
2. Add the cold, cubed butter. Using a pastry cutter or your hands, work the butter into the flour mixture until it resembles coarse crumbs.
3. Add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This will help the dough firm up and make it easier to work with.

If you’re using pre-made dough, take it out of the refrigerator to bring it to room temperature for easy handling.

Step 2: Prepare the Apple Filling

1. In a small saucepan over medium heat, melt the butter.
2. Add the chopped apples, sugar, cinnamon, and nutmeg. Stir well to coat the apples in the spices and butter.
3. Cook the apples for about 5-7 minutes, until they start to soften.
4. If the filling looks too liquid, mix the cornstarch with a tablespoon of water to create a slurry. Add it to the apples and cook for an additional 2 minutes to thicken.
5. Remove the filling from heat and let it cool slightly before assembling the pastry bites.

Step 3: Roll Out and Cut the Dough

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
3. Using a round cutter or a small bowl, cut out circles about 3 inches in diameter. You should be able to get about 12-15 rounds, depending on the size of your cutter.
4. Place the circles on the prepared baking sheet.

Step 4: Assemble the Apple Pie Pastry Bites

1. Place a small spoonful of the apple filling onto one side of each dough circle. Be careful not to overfill, as it may be difficult to fold.
2. Gently fold the dough over the filling to create a half-moon shape, lightly pressing the edges together to seal. You can use a fork to crimp the edges for a decorative touch if you like.
3. Repeat with all the dough circles until you have a tray full of mini apple pies.

Step 5: Bake the Pastry Bites

1. Bake the apple pie pastry bites in the preheated oven for 15-20 minutes, or until they are golden brown and the dough is cooked through.
2. Remove from the oven and let them cool slightly on a wire rack.

Step 6: Garnish and Serve

1. Once the bites have cooled slightly, dust them with powdered sugar for a lovely finishing touch.
2. Serve warm or at room temperature.

Tips for Perfect Apple Pie Pastry Bites

1. Choose the Right Apples: Tart apples like Granny Smith are ideal for this recipe, as they balance well with the sweetness of the sugar and spices.
2. Add Extra Flavor: For a unique twist, add a pinch of ground cloves or ginger to the apple filling.
3. Seal the Edges Well: Make sure to seal the edges firmly to prevent the filling from leaking out while baking.
4. Glaze Option: Brush the tops of the pastries with a bit of egg wash (a beaten egg with a splash of water) before baking for a beautiful golden color.
5. Freeze for Later: These pastry bites freeze well. Freeze them on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Serving Suggestions

• These apple pie pastry bites are delicious on their own, but you can also serve them with a scoop of vanilla ice cream or a dollop of whipped cream.
• For added indulgence, drizzle caramel sauce over the top for a caramel apple pie flavor.

Storage

• Refrigerator: Store any leftover apple pie pastry bites in an airtight container in the refrigerator for up to 3 days.
• Freezer: If you’d like to freeze them, place them in a freezer-safe container for up to 2 months. Reheat in the oven for best results.

Italian Chicken, Potato, and Green Bean Bake: A Flavorful and Hearty One-Pan Meal

If you’re looking for an easy, wholesome, and flavorful meal, this Italian Chicken, Potato, and Green Bean Bake is the perfect choice. This delicious one-pan dish is packed with tender chicken, hearty potatoes, and crisp green beans, all seasoned with classic Italian herbs and spices. It’s the ideal dinner for busy weeknights when you need something simple yet satisfying, and it’s also great for meal prep or feeding a crowd.

Ingredients:

• 4 boneless, skinless chicken breasts (or thighs)
• 1 pound baby potatoes, halved (or use regular potatoes, cut into bite-sized pieces)
• 1 pound fresh green beans, trimmed
• 4 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning (a blend of oregano, basil, thyme, and rosemary)
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley or basil for garnish (optional)
• Grated Parmesan cheese (optional)

Instructions:

Set the Oven’s Temperature to 400°F (200°C). Use nonstick spray or olive oil to lightly coat a large baking dish or sheet pan.

Get the vegetables ready:

Clean the green beans and trim them. chop ordinary potatoes into bite-sized chunks or chop baby potatoes in half. To leave space for the chicken in the center, spread the green beans on one side of the prepared baking dish and the potatoes on the other. Add the olive oil, chopped garlic, Italian seasoning, paprika, onion powder, parsley, salt, and pepper to the chicken in a small bowl. Toss the potatoes and green beans to ensure even coating after drizzling them with around half of the mixture.

To prepare the chicken, put the thighs or breasts in the middle of the baking dish, sandwiched by the green beans and potatoes. Make sure the chicken is evenly coated by pouring the remaining olive oil mixture over it.

Bake the dish:

Put the dish in the oven that has been preheated and bake it for 35 to 45 minutes, or until the potatoes are soft, the green beans are just beginning to crisp up, and the chicken is cooked through (internal temperature of 165°F or 75°C). To guarantee even roasting, gently stir the vegetables halfway through the cooking period.

Add Lemon Juice:

Once the chicken and vegetables are fully cooked, remove the dish from the oven and squeeze fresh lemon juice over the top for a bright, tangy flavor.

Serve:

Garnish with fresh parsley or basil and sprinkle with grated Parmesan cheese for added flavor, if desired. Serve the chicken alongside the roasted potatoes and green beans, and enjoy!

Creamy Baked Broccoli with Tomatoes and Kale: A Nutritious and Delicious Side Dish

How to Make Creamy Baked Broccoli with Tomatoes and Kale

Ingredients

• 2 cups fresh broccoli florets, chopped into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 2 cups kale, de-stemmed and roughly chopped
• 1 cup heavy cream (or a plant-based cream for a vegan option)
• 1 cup shredded mozzarella cheese (or dairy-free cheese for vegan)
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
• Salt and black pepper, to taste
• 1 tablespoon olive oil.

Optional Toppings

Bread crumbs: For a crunchy top layer

Fresh herbs: Basil or parsley to add a burst of freshness when serving

Instructions .

Set the oven temperature to 375°F, or 190°C. To keep a baking dish from sticking, lightly coat it with cooking spray or olive oil.

Get the veggies ready:

The broccoli should be crisp but slightly soft after 2 to 3 minutes of steaming. After draining, set away. Rinse the kale and cut off the rough stems. Cut the cherry tomatoes in half.

Prepare the Cream Sauce:

Heat the heavy cream in a saucepan over medium heat. Cook the garlic for one to two minutes until it becomes fragrant. Add the Parmesan and mozzarella shreds and stir until smooth and melted. If preferred, add red pepper flakes, black pepper, and salt for seasoning. Reduce the heat and whisk the sauce occasionally.

To assemble the dish, put the chopped kale, steaming broccoli, and halved cherry tomatoes in a large mixing bowl. Season with salt and pepper and drizzle with olive oil. Toss to coat. To guarantee even covering, pour the creamy sauce over the vegetables and well combine.

Move to the Baking Dish:

Grease the baking dish and evenly distribute the creamy vegetable mixture. If you like a crunchy crust, sprinkle breadcrumbs on top.

Bake:

Bake for 20 to 25 minutes in a preheated oven, or until the top is bubbling and golden brown. You can broil the dish for a final two to three minutes if you want it to be even crispier.

Serve:

If wanted, top with fresh herbs and serve warm. This recipe tastes well with some crusty bread on the side as an accompaniment to grilled proteins.

Baked Sweet and Sour Chicken

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 1 cup cornstarch
• 3 large eggs, beaten
• 1/4 cup vegetable oil

For the Sweet and Sour Sauce:

• 3/4 cup sugar
• 1/4 cup ketchup
• 1/2 cup rice vinegar or apple cider vinegar
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 cup water

Get the chicken ready:

Set the oven temperature to 325°F (163°C). Use salt and pepper to season the chicken pieces. Put the beaten eggs in a separate bowl and the cornstarch in a shallow bowl. Coat each chicken piece thoroughly by dipping it first in the cornstarch and then in the beaten eggs.

Prepare the chicken:

In a large skillet, heat the vegetable oil over medium-high heat. Cook the chicken pieces in the skillet for two to three minutes on each side, or until they are browned on both sides but not cooked through, if needed in batches.

Create the Sweet and Sour Sauce by thoroughly combining the sugar, ketchup, vinegar, soy sauce, salt, garlic powder, and water in a medium-sized bowl. Evenly cover the chicken in the baking dish with the sauce.

To bake the chicken,

put the baking dish in the oven that has been warmed and bake it for an hour. Stir the chicken every 15 minutes to make sure the sauce coats it evenly and prevents it from drying out. The sauce should be thick and sticky after an hour, and the chicken should be tender.

Serve:

Serve the baked sweet and sour chicken over steamed rice, with a side of vegetables like broccoli or snap peas, if desired.

Tips:

Vegetable Additions:

You can add chunks of bell peppers, onions, or pineapple to the baking dish for extra flavor and texture.

Thickening the Sauce:

If you prefer a thicker sauce, you can dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold water and stir it into the sauce during the last 15 minutes of baking.

Get ready for a culinary revelation with these Boiling Water Dumplings!  A magical fusion of a simple flour and boiling water dough, filled with a savory mix of minced meat, onions, and herbs. Get ready for a taste sensation like no other!

 Ingredients:

For the Dough:

– 175 ml boiling water
– 1 tsp salt
– 350 gr flour
– 20 ml vegetable oil

For the Filling:

– 2 onions, finely chopped
– Greens to taste
– 250 gr minced meat
– Salt and spices to taste
– 30 ml boiling water

For Frying:

– Vegetable oil

Ingredients:

4 bone-in pork chops, about 1-inch thick

Salt and pepper, to taste

1 tablespoon vegetable oil

1 large onion, thinly sliced

3 cloves garlic, minced

3 tablespoons all-purpose flour

1 1/2 cups milk

1 cup chicken broth

2 pounds potatoes, thinly sliced

1 cup shredded cheddar cheese

1 teaspoon paprika

Fresh parsley, chopped (for garnish)

Instructions:

Preheat oven to 350°F (175°C).

Season pork chops with salt and pepper.

Heat oil in a skillet over medium-high. Brown pork chops on both sides and set aside.

In the same skillet, cook onions and garlic until translucent.

Add flour to make a roux, stirring for a minute.

Gradually add milk and chicken broth, stirring until thickened. Remove from heat.

Layer half the potatoes in a casserole dish. Top with half the sauce and cheese.

Repeat with remaining potatoes, sauce, and cheese. Sprinkle with paprika.

Place pork chops on top of the layers.

Cover with foil and bake for 1 hour.

Remove foil and bake for another 15-20 minutes until pork and potatoes are tender.

Let stand for 10 minutes before serving.

Garnish with parsley.

Enjoy this Smothered Pork Chop Scalloped Potato Casserole with your preferred sides for a truly fulfilling and enjoyable meal.

Enjoy!