Ingredients
1 pound ground sirloin
1 green bell pepper, chopped
1 cup finely diced onion
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt and pepper to taste
1 cup white rice
Directions
In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.

Enjoy 

Ingredients:

4 chicken legs (drumsticks)
1 cup buttermilk
1 cup all-purpose flour
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
Salt and pepper to taste
Vegetable oil for frying

For the Mashed Potatoes:
4 large russet potatoes, peeled and cubed
1/2 cup milk (more if needed)
4 tbsp unsalted butter
Salt and pepper to taste

Instructions:
Marinate the Chicken: Place the chicken legs in a bowl and cover them with buttermilk. Refrigerate for at least 1 hour, or for best results, marinate overnight.

Prepare the Coating: In a shallow dish, combine the flour, paprika, garlic powder, onion powder, dried thyme, salt, and pepper.

Fry the Chicken: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).

Remove the chicken legs from the buttermilk, letting the excess drip off, and coat them evenly in the flour mixture.

Fry the chicken legs in batches for 12-15 minutes, or until they are golden brown and fully cooked. Ensure the internal temperature reaches 165°F (74°C).

Drain the fried chicken on paper towels.

Prepare the Mashed Potatoes: Boil the cubed potatoes in salted water for 15-20 minutes, or until tender. Drain and return the potatoes to the pot.

Mash the potatoes with butter and milk, adding more milk if needed to achieve a smooth consistency. Season with salt and pepper to taste.

Serve: Plate the crispy fried chicken legs alongside a generous serving of mashed potatoes and enjoy!

Ingredients:
– 2 cups fresh strawberries, hulled and sliced
– 1 cup granulated sugar
– 1 vanilla bean, split and seeds scraped
– 2 cups heavy cream
– 1 cup whole milk
– 6 large egg yolks
Instructions:
1. In a saucepan, combine the strawberries, sugar, and vanilla bean seeds. Cook over medium heat until the strawberries are soft and the sugar has dissolved. Remove from heat and let it cool.
2. In a separate saucepan, heat the heavy cream and milk until it simmers. Remove from heat.
3. In a bowl, whisk the egg yolks. Slowly pour the hot cream mixture into the yolks, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
5. Strain the custard into a bowl and let it cool. Refrigerate until cold.
6. Churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. During the last few minutes of churning, add the strawberry mixture.
8. Transfer the ice cream to a container and freeze until firm.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 40 minutes | Servings: 8
Enjoy 

Ingredients

• 3 bananas
• 30 g (2 tbsp) butter
• 250 ml (1 cup) milk
• 40 g (⅓ cup) corn starch
• 250 ml (1 cup) cream
• 150 g (⅓ cup + 2 tbsp) condensed milk

Step-by-Step Instructions

1. Prepare the Bananas

Start by slicing the 3 bananas into thin, even pieces. The slices should be small enough to cook through quickly and break down easily into a smooth puree.

Fry the Bananas

In a large frying pan, melt 30 g of butter over low heat. Once the butter has melted, add the banana slices to the pan. Cook the bananas gently for about 10 minutes, stirring occasionally, until they soften and become lightly caramelized. The gentle frying process enhances the natural sweetness of the bananas and brings out a rich, buttery flavor.

2. Make the Banana Base

Once the bananas are soft, use an immersion blender to blend them into a smooth puree. You can also use a regular blender if you prefer. The goal is to create a creamy, lump-free banana mixture.

Add Milk and Cornstarch

Pour 250 ml of milk into the banana puree and add 40 g of cornstarch. Stir the mixture well to ensure the cornstarch dissolves completely, avoiding any lumps. Cornstarch will act as the thickening agent, giving the mousse its silky texture.

3. Thicken the Banana Mixture

Transfer the banana mixture to a saucepan and cook it over medium heat. Stir constantly to prevent the mixture from sticking to the bottom of the pan. Cook until the mixture thickens into a smooth custard-like consistency, which should take about 5-7 minutes. Once thickened, remove the saucepan from the heat.

4. Cool the Custard Base

Pour the thickened banana mixture into a bowl. To prevent a skin from forming, cover the surface of the custard base directly with plastic wrap (in contact). Set it aside to cool to room temperature.

5. Whip the  Cream and Condensed Milk

While the custard base is cooling, prepare the cream mixture. In a separate bowl, whip 250 ml of cream with 150 g of condensed milk using a hand mixer. Beat until the mixture becomes light and fluffy. The cream should hold soft peaks, but be careful not to overwhip it, as you want a smooth, airy texture for the mousse.

6. Combine the Cream and Banana Mixture

Once the banana custard base has cooled, beat it with a mixer until smooth. Gradually fold the cooled banana custard into the whipped cream and condensed milk mixture. Continue to gently mix and beat the ingredients until they are fully combined, creating a light and creamy mousse.

7. Chill and Serve

Transfer the banana mousse into a pastry bag for easy serving. You can pipe the mousse into individual serving glasses or bowls for an elegant presentation. Alternatively, simply spoon the mousse into your preferred serving dishes.

For the best results, chill the mousse in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and gives the mousse a more structured texture.

Optional Toppings

For extra flavor and texture, you can garnish the banana mousse with a sprinkle of cocoa powder, grated  chocolate, or even chopped nuts. Fresh banana slices or a drizzle of caramel sauce also make excellent finishing touches.

Nutrition Information (Per Serving)

• Calories: 310 kcal
• Protein: 4 g
• Carbohydrates: 42 g
• Fat: 16 g
• Fiber: 2 g
• Sugar: 28 g
• Serving Size: Serves 6

Indulge in this homemade delight that’s ready in just 5 minutes – no baking required!

Ingredients:

• 800 grams of milk (28.5 ounces)
• Lemon peel
• 10 grams of vanilla sugar (0.35 ounce)
• 3 eggs
• 100 grams of sugar (3.57 ounces)
• 20 grams of cornstarch (0.714 ounce)
• Ground cinnamon for garnish

Instructions:

1. In a saucepan, combine 800g of milk with lemon peel and 10g of vanilla sugar. Heat until it comes to a boil.
2. Meanwhile, separate the yolks from 3 eggs.
3. In a separate bowl, whisk together the egg yolks and 100g of sugar until creamy.
4. Gradually add 20g of cornstarch to the yolk mixture and mix well.
5. Remove the lemon peel from the boiling milk, then gradually add the egg yolk mixture to the hot milk while stirring continuously.
6. Cook until the mixture thickens, stirring constantly. This should take a few minutes.
7. Remove from heat and pour the mixture into serving bowls.
8. Let it cool to room temperature, then refrigerate until it’s set.
9. Garnish with a sprinkle of ground cinnamon before serving.

Enjoy your quick and irresistible no-bake dessert!

Low-Carb Biscuits in a Muffin Tin

If you’re looking for a delicious and healthy alternative to traditional biscuits, you’re in the right place! These Low-Carb Biscuits in a Muffin Tin offer all the comforting flavors you love without the guilt. Perfect for anyone watching their carbohydrate intake or simply seeking a nutritious option, these biscuits are easy to prepare and versatile enough for any meal of the day.

Picture this: warm, fluffy biscuits fresh from the oven, their golden tops inviting you to take a bite. Whether enjoyed on their own for breakfast, paired with a hearty soup, or transformed into a satisfying sandwich, these biscuits deliver a satisfying experience that won’t derail your healthy eating goals. Made primarily with almond flour, these biscuits provide a great source of healthy fats and protein, making them not only tasty but also nourishing.

What makes these biscuits truly special is their incredible versatility. They can be topped with fluffy scrambled eggs for a protein-packed breakfast, sliced in half and filled with your favorite breakfast ingredients like bacon, eggs, and cheese for a delightful low-carb sandwich, or simply enjoyed alongside a bowl of soup or stew, where their fluffy texture complements rich flavors perfectly.

Ingredients:

• 1 ½ cups (155g) almond flour
• ½ cup sour cream
• 2 eggs
• 1 tbsp baking powder
• ½ tsp onion powder
• ½ tsp garlic powder
• 4 tbsp melted butter
• ¾ cup shredded cheese
• ¼ tsp salt

Pro Tips:

• Cheese Variations: Try different types of cheese, like cheddar, mozzarella, or feta, to change the flavor.
• Herb Infusion: Add fresh or dried herbs (like chives or rosemary) for extra flavor.
• Make Ahead: Bake a batch and freeze leftovers. Reheat them in the oven for a quick snack or breakfast.
• Serving Suggestions: Pair with a side of avocado or serve them with soup for a wholesome meal.
• Texture Check: For best results, ensure the batter is thick but pourable; it shouldn’t be too runny.

Nutrition Information (per biscuit, based on 12 servings):

• Calories: 140
• Protein: 5g
• Fat: 11g
• Carbohydrates: 5g
• Fiber: 2g
• Net Carbs: 3g
• Sodium: 180mg

Lemon yogurt fluffy cake: a delight ready with just a few ingredients!

Lemon yogurt cake is a light, fluffy cake that’s bursting with citrusy flavor. It’s characterized by its moist texture, thanks to the addition of yogurt, and its bright, zesty taste from the lemon. The use of egg whites and xanthan gum contributes to a particularly airy and cloud-like structure.

Cake lover come , make and enjoy

Cake is a tempting dessert that combines smooth, creamy layers with the rich taste of yogurt See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe….

My husband love this recipe.

INGREDIENTS

• 3 eggs, separated;
• 240 g (1 cup) yogurt;
• 60 g (½ cup) all-purpose flour;
• 20 g (2 ½ tbsp) cornstarch;
• zest 1 lemon;
• 20 ml (1 tbsp) lemon juice;
• a pinch of salt;
• 100 g (½ cup) sugar.

METHOD

1. Whisk egg yolks with yogurt, lemon zest, and juice.
2. Combine cornstarch and flour, add dry ingredients into the yolk mixture.
3. Beat egg white with a pinch of salt until foamy. Start adding in sugar, while still working with a mixer. When stiff peaks form, fold in egg whites into the batter gradually.
4. Pour into an 18 cm cake pan and place it into the baking pan filled with hot water.
5. Bake at 150C/302F for 60 minutes.

Ready to serve.

Tips

Preheat the oven to the recommended temperature and bake the cake until a toothpick inserted into the center comes out clean. Over baking can dry out the cake, while underbaking will leave it moist and undercooked.
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This will prevent the cake from crumbling and ensure even cooling.

Enjoy!

Ingredients:
2 cups water
2 cups uncooked rice
1 (10 oz) can cream of chicken soup
1 (10 oz) can cream of mushroom soup
2 cups cooked chicken, shredded
1/4 cup butter
1 cup milk
1 small white onion, finely chopped
16 oz broccoli pieces (fresh or frozen)
2 cups Cheddar cheese, shredded

Instructions:
Preheat: Preheat oven to 350°F (175°C). Cook rice according to package directions until tender.
Mix Ingredients: In a 9×13-inch baking dish, combine cooked rice, shredded chicken, cream of chicken soup, cream of mushroom soup, melted butter, onion, and broccoli. Mix well and stir in 1 cup of shredded Cheddar cheese.
Bake: Bake in preheated oven for 30-35 minutes until bubbly and heated through.
Add Cheese: In the last few minutes of baking, sprinkle the remaining 1 cup of Cheddar cheese on top. Let it melt and slightly brown.
Serve: Remove from the oven, let the casserole rest for 5 minutes, then serve hot with salad or breadsticks.

 Ingredients:

1 cucumber without seeds (optional to remove them)
2 lemons or to taste
4 cups of natural water 1 liter
sweetener to taste

 Preparation:

1. If you want to remove the seeds from the cucumber, cut in half and scrape out the seeds with a spoon. Cut into medium pieces and place in the blender along with the water, lemon juice and sweetener to taste.
2. Blend the mixture until everything is very liquid and serve in a glass with ice or refrigerate.
3. If you prefer a very fresh and acidic version, do not sweeten the water, if you like it sweeter add sweetener to taste, start with 1 to 2 tablespoons and try from there. If you use sugar, blend it so that it completely dissolves in the water.

Ingredients:
1 pound Dried Navy Beans 2 ½ cups sorted and rinsed
1.5 pound Ham Bone with meat
1/2 large Onion diced (1 cup)
1 large Celery Rib diced (1 cup)
5 cloves Garlic minced
1 teaspoon Dried Thyme or 3 fresh sprigs
1 teaspoon Sea Salt or to taste
1/2 teaspoon Black Pepper
6 cups Water
1 large Carrot diced (1 cup)
Instructions:
Crockpot Instructions (see stove instructions below)
Add NAVY BEANS, BONE, ONION, CELERY, GARLIC, THYME, SALT, and BLACK PEPPER to a crock pot.
Add enough WATER to cover the beans by 1 inch.
Set the slow cooker on low for 5 hours. *see recipe footnote about unsoaked beans.
At around the 5 hour mark, stir in CARROTS, cover the slow cooker, and continue cooking until beans and carrots soften to your liking.
Transfer bone out of the pot. Remove ham, shred, and add back to the beans. Discard all gristle and bone before serving.

Ingredients:

For the Pudding:
– 2 packages (3.4 oz each) instant vanilla pudding mix
– 4 cups cold milk
– 1 tablespoon vanilla extract

For the Whipped Cream:
– 2 cups heavy whipping cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract

For the Trifle Layers:
– 4 large bananas, sliced
– 1 box vanilla wafers or graham crackers, crushed
– Additional banana slices for topping

Directions:

1. In a large bowl, whisk together the vanilla pudding mix, cold milk, and vanilla extract until it thickens. Set aside in the refrigerator to firm up.

2. In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.

3. Assemble the Trifle:
– Start by placing a layer of crushed vanilla wafers or graham crackers at the bottom of a trifle dish.
– Add a layer of vanilla pudding over the crushed wafers.
– Add a layer of sliced bananas on top of the pudding.
– Spread a layer of whipped cream on top of the bananas.
– Repeat the layers (crushed wafers, pudding, bananas, whipped cream) until all ingredients are used, finishing with a layer of whipped cream on top.

4. Sprinkle extra crushed wafers or graham crackers on top and arrange additional banana slices for decoration.

5. Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld together.

Prep time: 20 minutes
Chilling time: 2 hours
Servings: 8
Kcal: 360 per serving

Ingredients:

1 cup of mixed berries (strawberries, blueberries, raspberries)

1 banana

1 cup of yogurt (Greek or regular)

1/2 cup of milk (or any plant-based milk)

1 tablespoon of honey or maple syrup (optional, for sweetness)

Ice cubes (optional, for a thicker texture)

Mint leaves (for garnish)

Instructions:

1. Prepare the Ingredients: Wash the berries and peel the banana.

2. Add to Blender: Combine the berries, banana, yogurt, milk, and sweetener in a blender.

3. Blend: Blend until smooth and creamy. Add ice cubes if you prefer a thicker consistency.

4. Serve: Pour into a glass and garnish with fresh berries and mint leaves. Enjoy immediately!

This smoothie is a delicious and refreshing way to enjoy a healthy treat!