Category: Recipes

 Hey, foodie friends! I’m so excited to share a family favorite of ours that has become our go-to summer sensation! It’s a vibrant Broccoli Salad, loaded with the freshest of broccoli, tangy dried cranberries, crunchy sunflower seeds, and irresistible bacon bits. All this goodness is swirled in a delightfully creamy homemade dressing. 

One of the best things about this salad? It’s a make-ahead marvel! Whip it up, let the flavors mingle in the fridge, and voila – you’re the star of the potluck or BBQ party! Trust me; everyone will be asking you for the recipe. 

We’re a family of veggie lovers, and this Broccoli Salad has a special place in our hearts (and stomachs!). The best part? It’s SO simple to make, and it’s always a runaway hit. I promise you, there won’t be any leftovers! 

Here’s what you’ll need:
 2 12-ounce bags of raw broccoli
 1/2 cup of red onion, finely chopped
 1 cup of mild shredded cheddar cheese
 1/2 cup of cooked bacon, chopped (bacon bites work too!)
 1 cup of creamy coleslaw dressing (I love Kraft’s version)

And now, the magic:
 Simply combine all the ingredients in a large bowl.
 Mix it all up until everything is coated in that delicious dressing.
 Pop it in the fridge for a couple of hours to let the flavors truly meld together.

And that’s it! Feel free to adjust the recipe to your liking; more cheese, more dressing, it’s your call.

This beautiful bowl serves 4-6. Enjoy, and don’t forget to share your Broccoli Salad pics! 

Ingredients:

6 average-sized beef blade steaks

1 average-sized onion, sliced

8 ounces fresh mushrooms, thinly sliced

3/4 cup chicken broth

1/2 cup cream

1/4 cup dry sherry

1/4 cup all-purpose flour

4 tablespoons oil

Salt and pepper, for seasoning

1 tablespoon minced fresh thyme

1 1/2 teaspoons mild paprika

2 tablespoons chopped fresh parsley

PREPARATION:

Heat 2 tablespoons oil in a skillet over medium-high heat. Season beef steaks with salt and pepper and brown on both sides. Transfer to the slow cooker.

In the same skillet, add the remaining oil and sauté mushrooms and onions until tender. Add thyme and paprika, cooking for an additional minute.

Transfer the mushroom and onion mix to the slow cooker over the steaks.

Whisk chicken stock, dry sherry, and flour in a bowl until smooth. Pour over the beef and mushrooms in the slow cooker.

Cover and cook on low for 6-8 hours (or high for 4-5 hours), until beef is tender.

Remove steaks and stir parsley and cream into the sauce in the slow cooker. Return the steaks, coating them in the sauce.

Cook on low for an additional 10 minutes.

Serve the Swiss steak with rice, mashed potatoes, or your favorite sides and relish this delightful meal!

Enjoy !

Enjoy !

Ingredients:

You will need the following ingredients for this recipe:

Regarding the beignets:

One tasse of raw carrots

One tasse of ribbed carrots

One teaspoon of finely chopped parsley (yellow, green, and russe)

Half a tasse of finely chopped onions

Two tasses of râpé cheese (cheddar, mozzarella, or blend)

Half a tasse of flour for every use

1/2 teaspoon of maïs semoule

Two large eggs

Half a teaspoon of milk

1 cup of coffee with a chemical levure

One coffee cup of sel

Half a cup of black pepper with coffee

One cuillère of coffee powdered almonds

One cuillère à café au poivre

One soup spoonful of fresh persil or dried coriander (facultatif)

Regarding the friture:

Vegetable oil for friting

PREPARATION:

Step 1: Get the veggies ready
Start by grating the carrots and parsnips. Arrange the chopped courgettes in a separate torchon and

Apply as much humidity as you can. This step is essential to ensuring that your brownies are crispy and

pas détrempé.

Finely chop the onion and peppercorns.

Step 2: Get the paste ready

In a large bowl, combine the chopped onions, chopped peppers, chopped carrots, and

onion rings cut in half.

Pour le fromage râpé sur les légumes et bien mélangez.

Dans une autre bol, mélanger la farine à toutes les usages, le sel, le poivre black, la levure chimique, la semoule de maïs,

Ail powder with paprika.

Pour le lait en fouettant après avoir battez les œufs dans un autre bol.

Graduellement incorporer les ingrédients secs au mélange de fromage et légumes, puis l’œuf et lait.

blend. Remember to stir until all the ingredients are well combined. If the paste seems too thick to you, you may add an

extra milk a little bit.

Step 3: Lightly fry the beignets

Heat up around 1/4 cup of vegetable oil in a large medium-sized saucepan.

Once the oil is hot, place several pastry cutters in the pot and gently press them with your fingers.

from the cuillère to create little galettes.

Fry the beignets in batches, giving each side 3 to 4 minutes to fry or until they are well cooked.

Et croustillant. Pour le surplus d’huile sur une assiette tapissée de paper absorbant et réfrigérer les beignets cuits.

Step 4: Serving
Serve the vegetable beignets with warm cheese and garnish with fresh parsley or cilantro, if preferred.

You may eat these beignets by themselves or with your favorite topping, such as ranch or aigre.

crème or spicy mayonnaise.

Advice for the ideal beignets

Drain the vegetables: be careful to remove any excess moisture from the carrots and any other liquid.

veggies to keep the croustillant beignets fresh.

Selection of cheese: Feel free to use whatever cheese you choose, although a combination of mozzarella and cheddar works well.

very well.

The cooking temperature should be such that the oil is hot enough before frying the beignets. If the oil is not heated

As you may imagine, the beignets will get greasy from absorbing too much oil.

In summary

Vegetable beignets with cheese are a versatile and delicious dish that you can make at home with ease. Ils

are ideal for satisfying your savory cravings and a great way to include more vegetables.

in your food intake. Next time you’re looking for a quick and tasty snack or aperitif, give this recipe a try.

Appreciate it!

Enjoy !

Mexican Meatball Soup, also known as Albondigas Soup, is a traditional Mexican comfort food that combines savory meatballs with a rich and flavorful broth. This hearty soup is perfect for a cozy family dinner or a festive gathering. The meatballs, made with a mix of ground meat and rice, are simmered in a delicious tomato-based broth along with vegetables, creating a dish that is both satisfying and nourishing.

Ingredients

For the Meatballs:

• 1 pound ground beef or ground pork (or a combination)
• 1/2 cup uncooked white rice
• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh cilantro
• 1 large egg
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced

For the Soup:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and diced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef or chicken broth
• 2 cups water
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Prepare the Meatballs:
In a large bowl, combine the ground meat, uncooked rice, finely chopped onion, chopped cilantro, egg, ground cumin, salt, black pepper, and minced garlic. Mix until all ingredients are well incorporated. Form the mixture into small meatballs, about 1 inch in diameter. Set aside.

2. Make the Soup Base:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.

3. Add the Vegetables:
Stir in the sliced carrot, celery, and diced potatoes. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

4. Add the Liquid and Seasonings:
Pour in the diced tomatoes, beef or chicken broth, and water. Add the ground cumin, dried oregano, and season with salt and pepper to taste. Bring the mixture to a boil.

5. Cook the Meatballs:
Carefully add the prepared meatballs to the pot. Reduce the heat to a simmer and let the soup cook for about 25-30 minutes, until the meatballs are cooked through and the rice is tender.

6. Add the Zucchini:
Stir in the diced zucchini and let the soup simmer for an additional 10 minutes, until the zucchini is tender but still slightly crisp.

7. Serve:
Ladle the soup into bowls, making sure to include several meatballs and plenty of vegetables in each serving. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the soup.

Tips for Success

• Meatball Size: Make sure the meatballs are uniform in size to ensure even cooking.
• Broth: Use a high-quality broth for the best flavor. Homemade broth can elevate the taste of the soup significantly.
• Adjusting Thickness: If you prefer a thicker soup, you can add a bit of cornstarch mixed with water towards the end of cooking. For a thinner soup, add more broth or water.
• Flavor Enhancements: For added depth of flavor, you can roast the vegetables before adding them to the soup.

Variations

• Vegetarian Albondigas: Use plant-based meat substitutes for the meatballs and vegetable broth instead of beef or chicken broth.
• Spicy Version: Add a chopped jalapeño or a pinch of chili flakes to the soup for a spicy kick.
• Herb Substitutions: Substitute cilantro with parsley if you prefer a different herb flavor.

Conclusion

Mexican Meatball Soup, or Albondigas Soup, is a warm, hearty dish that brings together the rich flavors of seasoned meatballs and a robust vegetable broth. This traditional Mexican soup is perfect for any occasion, offering a comforting and nutritious meal that everyone will love. With its simple ingredients and easy preparation, this soup is sure to become a staple in your kitchen. Enjoy the delightful blend of textures and flavors in every spoonful, and don’t forget to garnish with fresh cilantro and a squeeze of lime for the perfect finishing touch!

Ingredients

• • Chicken Thighs: 8-10 pieces
  • Seasoning: Salt and pepper (for seasoning and removing the smell)

• • Aromatics:
    • • 1 thumb-sized ginger, sliced
      • 5 cloves garlic, chopped
      • 3 green chilies, sliced

     

  • Liquids:
    • • 1 cup Coca-Cola
      • 1/4 cup soy sauce

     

    • 4 tablespoons white vinegar
  • Spices:
    • • 2 star anise

     

    • 1/2 teaspoon chili flakes (or Thai chili pepper)
  • Cooking Oil: For sautéing

Instructions

1. 1. Prepare the Chicken:
      • • Clean and Season: Start by massaging the chicken thighs with salt to help remove any unwanted smell. Rinse them thoroughly under running water.
        • Dry: Pat the chicken dry with paper towels to ensure even cooking.
        • Final Seasoning: Season the chicken thighs with salt and pepper. Set aside while you prepare the aromatics.

       

   2. Cook the Aromatics:
      • • Heat the Pan: In a large skillet or pan, heat a little cooking oil over medium heat.
        • Sauté Ginger: Add the sliced ginger and sauté for about 10 seconds until fragrant.

       

      • Add Garlic: Stir in the chopped garlic and sauté until it becomes fragrant and slightly golden.
      • Incorporate Chilies: Add the sliced green chilies and sauté for another 10 seconds to release their flavor.

1. 1. Pan-Fry the Chicken:
      • Brown the Chicken: Add the seasoned chicken thighs to the pan. Pan-fry for about 3-4 minutes on each side until they are nicely browned.
   2. Add the Liquids and Spices:
      • • Pour in Coca-Cola: Carefully pour in 1 cup of Coca-Cola, followed by 1/4 cup of soy sauce.

       

      • Add Spices: Toss in the 2 star anise, sprinkle in the 1/2 teaspoon of chili flakes (or Thai chili pepper), and add the 4 tablespoons of white vinegar.
      • Bring to a Boil: Allow the mixture to come to a boil before stirring to combine all the ingredients.

1. 1. Simmer and Thicken the Sauce:
      • Lower Heat: Reduce the heat and let the chicken simmer in the sauce for about 6-8 minutes, stirring occasionally to ensure even cooking.
      • Thicken the Sauce: Continue cooking until the sauce thickens and coats the chicken well, which may take an additional 5-10 minutes. Taste the sauce and adjust the salt as needed.

1. 1. Serve:
      • Final Touches: Once the sauce has thickened and the chicken is fully cooked through, remove the pan from the heat.
      • Pairing: Serve the Coca-Cola Chicken Thighs hot, accompanied by steamed rice or your preferred side dish. The rich, flavorful sauce pairs perfectly with rice, making each bite a delight!

Enjoy Your Meal!

This Coca-Cola Chicken Thighs recipe is not just simple to make but also bursts with flavor, making it a perfect dish for family dinners or special occasions. Enjoy the sweet and savory balance with a hint of spice, and don’t forget to save some sauce for drizzling over your rice!

Tips:

• • Adjust Spice Level: Feel free to adjust the amount of chili flakes or green chilies based on your spice preference.
  • Add Vegetables: You can add vegetables like bell peppers or carrots during the simmering stage for extra nutrition and flavor.

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.