PST-Algerie

Category: Recipes

  • Savory Cheesesteak Meatloaf

    Savory Cheesesteak Meatloaf

    Ingredients

    • 1 1/2 lb lean ground beef
    • 1 large onion chopped
    • 1 green bell pepper chopped small
    • 1/2 c whole milk
    • 1/2 c mushrooms chopped (optional)
    • 1 tbsp olive oil
    • 1 c bread crumbs regular, Italian style, or panko
    • 1 large egg
    • 1/2 teaspoon salt & 1 teaspoon pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon Adobo seasoning
    • 3 tbsp Worcestershire sauce
    • 8 slices of mozzarella or provolone cheese thick cut

    Instructions

    • Preheat Oven: Set your oven to 350°F (175°C).
    • Cook Vegetables: Heat olive oil in a skillet. Over medium heat. Add chopped onions and green peppers. And sauté until they are soft and tender.
    • Mix Ingredients: In a large bowl. Combine the cooked onions and peppers with ground beef, whole milk, mushrooms (if using), bread crumbs, egg, garlic powder, onion powder, Adobo seasoning, salt, pepper, and Worcestershire sauce. Mix well with your hands. Until everything is evenly incorporated.
    • Prepare Loaf Pan: Grease a loaf pan with a little oil. Or non-stick spray. Place half of the meat mixture into the pan. Pressing to form an even layer.
    • Add Cheese: Lay four slices of cheese over the meat layer.
    • Add Remaining Meat: Cover the cheese with the remaining meat mixture. Pressing gently to seal the edges.
    • Bake: Place the loaf pan in the oven. And bake for 30 minutes.
    • Add More Cheese: Remove the pan from the oven. Add the remaining four slices of cheese on top. And return to the oven. Bake for another 10-15 minutes. Or until the cheese is melted. And slightly crispy.
    • Rest and Serve: Let the meatloaf rest. For a few minutes after baking before slicing. This helps the juices settle. And makes the meatloaf easier to cut.
    • Enjoy! Serve warm slices of your delicious cheesesteak meatloaf and enjoy!

    Notes

    If you’re looking to enjoy this Savory Cheesesteak Meatloaf. But need it to be gluten-free. Here’s a simple modification. To keep everything on track. Without compromising taste. Or texture. Substitute the regular bread crumbs. For a gluten-free alternative. Many stores offer gluten-free bread crumbs. That mimics the texture. And binding properties of traditional ones. Additionally, ensure your Worcestershire sauce is labeled gluten-free. As some brands may contain traces of gluten. With these tweaks. You’ll have a delicious, gluten-free meatloaf. That everyone can savor!
  • Asparagus Stuffed Chicken Breast

    Asparagus Stuffed Chicken Breast

    Ingredients:
    4 boneless, skinless chicken breasts
    1 bunch asparagus, trimmed and blanched
    1 cup grated mozzarella cheese
    2 cloves garlic, minced
    1 tablespoon olive oil
    Salt and pepper to taste
    1 teaspoon dried herbs (such as thyme, rosemary, or Italian seasoning)
    1/2 cup chicken broth (for baking)
    Directions:
    Prepare the chicken:
    Preheat oven to 375°F (190°C).
    Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
    Stuff the chicken:
    In a bowl, mix the blanched asparagus with minced garlic, mozzarella, and a pinch of salt and pepper.
    Stuff each chicken breast with the asparagus and cheese mixture.
    Season and cook:
    Rub the outside of each stuffed breast with olive oil, then season with salt, pepper, and dried herbs.
    Place the stuffed breasts in a baking dish and pour chicken broth around them to help keep the chicken moist during cooking.
    Bake in the preheated oven for 25-30 minutes, or until the chicken is thoroughly cooked and the juices run clear.
    Serve:
    Let the chicken rest for a few minutes after baking.
    Serve warm, optionally with additional sides like roasted potatoes or a light salad.
  • Hawaiian Pineapple Carrot Muffins

    Hawaiian Pineapple Carrot Muffins

    Ingredients:
    1 1/2 cups all-purpose flour
    1 cup granulated sugar (adjust to taste)
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    2 large eggs
    1/2 cup vegetable oil
    1 teaspoon vanilla extract
    1 cup finely grated carrots
    1/2 cup crushed pineapple, drained
    1/2 cup chopped walnuts (optional)
    1/2 cup shredded coconut (optional)
    8 oz cream cheese, softened
    1/2 cup powdered sugar
    1 teaspoon vanilla extract
    Pineapple chunks for garnish
    Directions:
    Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
    In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
    In another bowl, beat the eggs, oil, and vanilla extract until smooth.
    Stir the wet ingredients into the dry ingredients until just combined.
    Fold in the grated carrots, crushed pineapple, walnuts, and shredded coconut.
    Divide the batter evenly among the muffin cups.
    Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
    In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
    Frost the cooled muffins with the cream cheese frosting.
    Garnish with pineapple chunks.
    Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
    Kcal: 280 kcal | Servings: 12 muffins
  • Cheesy Stuffed Meatloaf Bites

    Cheesy Stuffed Meatloaf Bites

    Ingredients:

    1 pound ground beef
    1/2 cup breadcrumbs
    1/4 cup milk
    1 large egg
    1 small onion, finely chopped
    2 cloves garlic, minced
    1 teaspoon salt
    1/2 teaspoon black pepper
    1 teaspoon Worcestershire sauce
    1/2 cup ketchup
    1 tablespoon mustard
    1/2 cup grated cheddar cheese
    1/4 cup fresh parsley, chopped (additional for garnish)

    Directions:

    Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.
    Mix the meatloaf ingredients: In a large bowl, combine the ground beef, breadcrumbs, milk, egg, onion, garlic, salt, pepper, and Worcestershire sauce. Mix until well combined.
    Form the bites: Take a small portion of the meat mixture, flatten it in your hand, place a small amount of cheddar cheese in the center, and then mold the meat around the cheese to form a ball. Place on the prepared baking sheet. Repeat with the remaining meat and cheese.
    Prepare the glaze: In a small bowl, mix together the ketchup and mustard. Brush this mixture over the top of each meatloaf bite.
    Bake: Place the baking sheet in the oven and bake for 25-30 minutes, or until the meatloaf bites are cooked through and the tops are caramelized.
    Serve: Garnish with additional chopped parsley before serving.
    Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
    Kcal: 150 kcal per bite | Servings: 20 bites

  • Olive Garden Steak Gorgonzola Alfred

    Olive Garden Steak Gorgonzola Alfred

    Ingredients:
    For the Steak:
    1 pound sirloin steak, cut into bite-sized pieces
    Salt and pepper to taste
    2 tablespoons olive oil
    For the Alfredo Sauce:
    4 tablespoons unsalted butter
    1 cup heavy cream
    1 cup grated Parmesan cheese
    1/2 cup Gorgonzola cheese, crumbled
    1 teaspoon garlic powder
    Salt and pepper to taste
    For the Pasta:
    12 ounces fettuccine pasta
    Water for boiling
    Salt for boiling water
    For the Balsamic Glaze:
    1/2 cup balsamic vinegar
    2 tablespoons brown sugar
    For Garnish:
    1/4 cup Gorgonzola cheese, crumbled
    Fresh spinach leaves
    Fresh parsley, chopped
    Directions:
    Prepare the Steak:
    Season the steak pieces with salt and pepper.
    Heat the olive oil in a large skillet over medium-high heat.
    Add the steak pieces and cook until browned and cooked to your desired doneness, about 4-5 minutes. Remove from heat and set aside.
    Prepare the Alfredo Sauce:
    In a medium saucepan, melt the butter over medium heat.
    Add the heavy cream and bring to a simmer.
    Stir in the grated Parmesan cheese and crumbled Gorgonzola cheese until melted and smooth.
    Add the garlic powder and season with salt and pepper to taste.
    Keep the sauce warm over low heat.
    Cook the Pasta:
    Bring a large pot of salted water to a boil.
    Add the fettuccine and cook according to package instructions until al dente.
    Drain the pasta and return it to the pot.
    Prepare the Balsamic Glaze:
    In a small saucepan, combine the balsamic vinegar and brown sugar.
    Bring to a boil, then reduce the heat and simmer until the mixture thickens to a syrupy consistency, about 10 minutes. Set aside.
    Assemble the Dish:
    Pour the Alfredo sauce over the cooked pasta and toss to coat evenly.
    Divide the pasta among serving plates.
    Top with the cooked steak pieces.
    Drizzle the balsamic glaze over the steak and pasta.
    Garnish with additional crumbled Gorgonzola cheese, fresh spinach leaves, and chopped parsley.
    Serve:
    Serve immediately and enjoy!
    Prep Time: 20 minutes | Cooking Time: 25 minu
  • Creamy au gratin potatoes recipe

    Creamy au gratin potatoes recipe

    Ingredients

    50 milliliters of lemon juice
    2 containers of milk cream
    two containers of condensed milk
    One package of cookie dough.
    1 tablespoon of lemon zest and some crushed macaroni.

    Setting Up:

    After one minute of beating, add the condensed milk and cream to the blender.
    Gradually add the lemon juice to the boiling liquid and beat for 3 minutes.
    Reserve. Pour the mixture into a bowl.
    For a layer of cream in a refractory, wrap it with the biscuit moistened in milk, then reheat.
    Continue with this method until all of the ingredients are used up, but finish with a layer of cream.
    Garnish with the sliced ​​lemon and toasted biscuits and let aside to cool for at least one to two hours.
    Serve this delicious dessert made with just four ingredients after taking it out of the refrigerator.

     

  • Crispy Parmesan Garlic Potato Wedges

    Crispy Parmesan Garlic Potato Wedges

    Ingredients

    3 large yellow potatoes
    60 grams Panko breadcrumbs
    1 teaspoon salt
    ½ teaspoon black pepper
    1 teaspoon paprika
    ½ teaspoon garlic powder
    30-40 grams grated Parmesan cheese
    50 grams olive oil
    3 cloves garlic, minced
    Instructions
    Preheat the Oven
    Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper for easy cleanup.
    Prepare the Potatoes
    Wash and dry the potatoes. Cut them into wedges, aiming for pieces that are roughly equal in size. This will ensure even cooking.
    Prepare the Coating
    In a large bowl, combine the Panko breadcrumbs, salt, pepper, paprika, and garlic powder.
    Drizzle the olive oil over the potato wedges and toss them gently to coat.
    Add the Parmesan cheese and minced garlic to the breadcrumb mixture. Toss the potato wedges again, making sure they are evenly coated with the flavorful mixture.
    Arrange and Bake
    Arrange the potato wedges on the prepared baking sheet in a single layer, leaving space between them for good air circulation and crispy edges.
    Bake the potato wedges for 20-25 minutes, or until golden brown and crispy. You can flip the wedges halfway through baking for even browning.
    Serve
    Once golden brown and tender, remove the potato wedges from the oven and let them cool slightly before serving.
    Serving Suggestions
    Serve these crispy potato wedges with your favorite dipping sauce, such as ketchup, ranch, or aioli.
    Pair them with grilled chicken or a hearty salad for a complete meal.
    Cooking Tips
    For even cooking, make sure to cut the potato wedges to a uniform size.
    Flipping the wedges halfway through baking ensures they cook evenly and develop a nice crispy texture on all sides.
    For an extra kick, you can add a pinch of cayenne pepper to the breadcrumb mixture.
    Nutritional Benefits
    Potatoes: Rich in vitamins C and B6, potassium, and fiber.
    Garlic: Known for its antioxidant properties and health benefits.
    Parmesan Cheese: Adds calcium and protein.
    Dietary Information
    Vegetarian: Yes
    Gluten-Free: No (but can be made with gluten-free breadcrumbs)
    Dairy-Free: No (but can be made with a dairy-free cheese alternative)
    Storage Tips
    Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
    Reheat: Reheat in the oven at 200°C (400°F) until warmed through and crispy again.
    Why You’ll Love This Recipe
    Easy to Make: Simple steps with readily available ingredients.
    Delicious and Flavorful: The combination of Parmesan, garlic, and spices makes these potato wedges irresistible.
    Healthy: Baked, not fried, for a healthier option without sacrificing taste.
    Conclusion
    These Crispy Parmesan Garlic Potato Wedges are sure to become a favorite in your household. They’re easy to prepare, full of flavor, and perfect for any meal or snack. Enjoy the crispy, cheesy goodness and share this recipe with your friends and family. Happy cooking!
  • How To Make Quick and Simple Creamy Garlic Chicken

    How To Make Quick and Simple Creamy Garlic Chicken

    Indulge in the rich and savory flavors of “Garlic Lovers’ Delight: Creamy Garlic Chicken.” This comforting dish features tender chicken breasts smothered in a luxurious garlic cream sauce, making it perfect for a special dinner or a cozy night in. Pair it with pasta, rice, or steamed vegetables for a complete meal that’s sure to satisfy your cravings.

    Why You’ll Love Creamy Garlic Chicken:

    • Rich and Savory: The garlic cream sauce is both decadent and flavorful.
    • Tender and Juicy: Chicken breasts are cooked to perfection, staying moist and tender.
    • Easy to Make: Simple ingredients and straightforward steps make this dish accessible for any home cook.
    • Versatile: Pairs well with a variety of sides, making it a flexible option for different meals.

    Ingredients Notes For Creamy Garlic Chicken:

    • Chicken: Boneless, skinless chicken breasts, pounded to an even thickness.
    • Garlic: Fresh garlic cloves, minced for a robust flavor.
    • Butter and Olive Oil: For sautéing the chicken and garlic, adding richness to the sauce.
    • Heavy Cream: Creates a creamy, luxurious sauce.
    • Chicken Broth: Adds depth of flavor and thins the sauce to the perfect consistency.
    • Parmesan Cheese: Freshly grated for a rich, cheesy element.
    • Italian Seasoning: A blend of herbs to enhance the overall flavor.
    • Salt and Pepper: To taste, for seasoning the chicken and sauce.
    • Fresh Parsley: Chopped for garnish, adding a pop of color and freshness.

    Recipe Steps:

    1. Prepare the Chicken:
      • Season the chicken breasts with salt, pepper, and Italian seasoning on both sides.
    2. Cook the Chicken:
      • In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
    3. Make the Garlic Cream Sauce:
      • In the same skillet, melt 2 tablespoons of butter. Add 6-8 minced garlic cloves and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
      • Pour in 1 cup of chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes.
      • Reduce the heat to medium-low and add 1 cup of heavy cream. Stir well to combine.
      • Stir in 1/2 cup of freshly grated Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
    4. Combine and Serve:
      • Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Let the chicken simmer in the sauce for a few minutes to heat through.
      • Garnish with freshly chopped parsley before serving.

    Storage Options:

    • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat: Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream if needed to thin the sauce.

    Ingredients

    • 4 boneless skinless chicken breasts
    • Salt and pepper to taste
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 2 tablespoons olive oil
    • 4 cloves garlic minced
    • 1 cup chicken broth
    • 1 cup heavy cream
    • 1/2 cup grated Parmesan cheese
    • 1 teaspoon Italian seasoning
    • 1 tablespoon fresh parsley chopped (optional)
    • 1 tablespoon butter

    Instructions

    Season the Chicken:

    • Season both sides of the chicken breasts with salt, pepper, garlic powder, and onion powder.

    Cook the Chicken:

    • Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

    Make the Sauce:

    • In the same skillet, add the butter and minced garlic. Sauté for about 1 minute, or until the garlic is fragrant.
    • Add the chicken broth and bring to a simmer. Scrape up any browned bits from the bottom of the skillet.

    Add Cream and Cheese:

    • Reduce the heat to medium and stir in the heavy cream, Parmesan cheese, and Italian seasoning. Continue to cook, stirring frequently, until the sauce has thickened, about 5-7 minutes.

    Combine Chicken and Sauce:

    • Return the cooked chicken breasts to the skillet, spooning the sauce over the chicken. Simmer for an additional 2-3 minutes, allowing the flavors to meld.

    Garnish and Serve:

    • Sprinkle with fresh parsley, if desired, before serving.
  • How to Make Classic and Traditional Lasagn At Home

    How to Make Classic and Traditional Lasagn At Home

    Dive into “Timeless Taste: Classic and Traditional Lasagna,” a rich and hearty dish that embodies the heart and soul of Italian cuisine. This lasagna layers tender pasta, savory ground beef, creamy ricotta, and melted mozzarella, all smothered in a robust tomato sauce. Perfect for a comforting family dinner, special occasion, or any day that calls for a delicious, filling meal, this traditional lasagna is baked to perfection, offering layers of flavor in every bite.

    Why You’ll Love Classic and Traditional Lasagna:

    • Rich and Satisfying: Packed with layers of cheese, meat, and sauce, this lasagna is a guaranteed crowd-pleaser.
    • Perfect for Gatherings: Ideal for feeding a large group, as it can be made ahead and baked when needed.
    • Versatile: Easy to customize with different fillings and cheeses based on your preferences.
    • A True Classic: This traditional recipe stays true to its Italian roots, delivering authentic flavors.

    Ingredients Notes For Classic and Traditional Lasagna:

    • Lasagna Noodles: Use traditional lasagna noodles that require boiling; for convenience, no-boil noodles are also a great option.
    • Ground Beef: The base for the meat sauce, providing rich, savory flavors. Some recipes also mix in ground pork or Italian sausage.
    • Ricotta Cheese: Adds creaminess to the layers. You can mix it with an egg to help set the filling.
    • Mozzarella Cheese: For that gooey, melty cheese layer. Freshly grated works best.
    • Parmesan Cheese: Adds a nutty, salty flavor when sprinkled on top.
    • Tomato Sauce: Homemade or a good quality jarred marinara sauce for rich tomato flavor.
    • Herbs and Spices: Garlic, basil, and oregano are essential for authentic Italian flavoring.

    Recipe Steps:

    1. Prepare the Sauce: Cook the ground beef with onions and garlic until browned. Add marinara sauce, basil, and oregano, simmering to develop the flavors.
    2. Cook the Noodles: If using traditional noodles, boil them until al dente. Rinse under cold water and lay flat on towels to dry.
    3. Mix Cheese Filling: Combine ricotta cheese with an egg, salt, pepper, and a handful of Parmesan for added flavor.
    4. Layer the Lasagna: In a baking dish, start with a layer of sauce, then noodles, followed by the ricotta mixture, mozzarella, and more sauce. Repeat the layers, finishing with noodles, sauce, and a generous topping of mozzarella and Parmesan.
    5. Bake: Cover with foil and bake in a preheated oven at 375°F (190°C) for about 25 minutes. Remove the foil and bake for another 25 minutes until bubbly and golden.
    6. Rest and Serve: Let the lasagna sit for about 15 minutes before slicing. This resting period helps the layers set and makes serving easier.

    Storage Options:

    • Refrigerate: Store leftovers covered in the refrigerator for up to 5 days.
    • Freeze: Assemble and freeze before baking for up to 2 months. Thaw in the refrigerator overnight and bake as directed.

    Ingredients

    or the Meat Sauce:

    • 2 tablespoons olive oil
    • 1 large onion finely chopped
    • 2 garlic cloves minced
    • 1 pound ground beef
    • 1/2 pound ground pork optional; you can use all beef if preferred
    • 28 ounces canned crushed tomatoes
    • 2 tablespoons tomato paste
    • 1/2 cup red wine optional
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • Salt and pepper to taste

    For the Ricotta Mixture:

    • 15 ounces ricotta cheese
    • 1 large egg
    • 1/2 cup grated Parmesan cheese
    • 2 tablespoons chopped fresh parsley
    • Salt and pepper to taste

    Additional Ingredients:

    • 12 lasagna noodles cooked according to package instructions and drained
    • 3 cups mozzarella cheese shredded
    • Extra grated Parmesan cheese for topping

    Instructions

    Prepare the Meat Sauce:

    • Heat olive oil in a large saucepan over medium heat. Add the onion and garlic, sautéing until soft and translucent.
    • Add the ground beef and pork. Cook until browned, breaking up the meat with a spoon.
    • Stir in the crushed tomatoes, tomato paste, and red wine if using. Season with basil, oregano, salt, and pepper.
    • Simmer the sauce for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavor will be.

    Prepare the Ricotta Mixture:

    • In a bowl, combine the ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix until well combined.

    Assemble the Lasagna:

    • Preheat your oven to 375°F (190°C).
    • Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.
    • Layer four lasagna noodles over the sauce, overlapping slightly to fit.
    • Spread 1/3 of the ricotta mixture over the noodles. Top with 1/3 of the remaining meat sauce and sprinkle with 1 cup of mozzarella cheese.
    • Repeat the layers two more times, ending with a layer of noodles topped with meat sauce and mozzarella cheese. Sprinkle additional Parmesan cheese on top.

    Bake the Lasagna:

    • Cover the baking dish with aluminum foil and bake for 25 minutes.
    • Remove the foil and bake for an additional 25 minutes, or until the cheese is bubbly and golden.
    • Let the lasagna rest for 15 minutes before slicing. This resting period helps the layers set and makes serving easier.

    Serve:

    • Cut the lasagna into squares and serve warm with a side of garlic bread or a fresh salad.
  • How to Make Quick Pickled Beets

    How to Make Quick Pickled Beets

    Dive into the vibrant world of Quick Pickled Beets, a simple and flavorful way to enjoy the earthy sweetness of beets with a tangy twist. This recipe is perfect for those who appreciate the depth of flavor that pickling can bring to fresh produce, without the lengthy fermentation process. Quick pickled beets are great as a side dish, a salad topping, or even as a colorful addition to sandwiches and burgers. Whether you’re a pickling pro or trying it for the first time, this easy recipe promises to deliver deliciously tangy beets in just a few hours.

    The journey to mastering Quick Pickled Beets began on a whim, driven by an abundance of beets from the garden and a desire to try something new. After some experimentation with vinegar, sugar, and spices, I found the perfect balance that transformed the humble beet into a tangy, sweet, and slightly spiced delight. Sharing these pickled beets at a family dinner, I was met with surprised delight and requests for more. They became an instant hit, adding a burst of color and flavor to many meals.

    This recipe became a staple in my kitchen, a symbol of the joy and simplicity of pickling. It’s a reminder that sometimes, the best flavors come from the simplest techniques, turning everyday ingredients into something extraordinary.

    Why You’ll Love Quick Pickled Beets

    • Flavorful: The perfect balance of tangy, sweet, and earthy flavors.
    • Versatile: A delightful addition to many dishes, enhancing flavors and adding color.
    • Quick & Easy: Ready to enjoy in just a few hours, with minimal prep required.
    • Healthy: Beets are packed with vitamins, minerals, and antioxidants.

    Ingredients Notes For Quick Pickled Beets

    • Beets: Fresh beets are cooked until tender, then sliced or cubed.
    • Vinegar: Apple cider vinegar provides a nice tanginess, but white vinegar works too.
    • Sugar: Balances the acidity of the vinegar, adding a touch of sweetness.
    • Water: Dilutes the vinegar, ensuring the pickling liquid isn’t too harsh.
    • Spices: Mustard seeds, peppercorns, and a bay leaf add depth and subtle spice.

    Recipe Steps

    1. Prepare the Beets: Cook the beets by boiling or roasting until tender, then peel and slice.
    2. Make the Pickling Liquid: Combine vinegar, water, sugar, and spices in a saucepan. Bring to a boil, then simmer until the sugar dissolves.
    3. Combine Beets and Liquid: Place the sliced beets in a jar and pour the hot pickling liquid over them, ensuring they are fully submerged.
    4. Cool and Refrigerate: Let the mixture cool to room temperature, then seal the jar and refrigerate for at least a few hours, allowing the flavors to meld.

    Storage Options

    • Refrigerate: Quick pickled beets should be stored in the refrigerator and are best enjoyed within a week for optimal flavor and texture.

    Ingredients

    • Beets: 1 pound cooked, peeled, and sliced (about 3 to 4 medium beets)
    • Water: 1 cup
    • White vinegar or apple cider vinegar: 1 cup
    • Sugar: 1/2 cup adjust to taste for more or less sweetness
    • Salt: 1 teaspoon
    • Whole cloves: 4 to 6
    • Mustard seeds: 1 teaspoon
    • Peppercorns: 1 teaspoon
    • Optional for extra flavor: A few slices of red onion a bay leaf, or a few slices of fresh ginger

    Instructions

    Prepare the Beets:

    • If starting with raw beets, wash them thoroughly, trim the tops and roots, and then boil in water until tender (about 45 minutes to 1 hour depending on size). You can also roast or steam them. Once cooked, the skins should slip off easily. Slice the beets into thin rounds or wedges, depending on your preference.

    Make the Pickling Liquid:

    • In a saucepan, combine water, vinegar, sugar, salt, whole cloves, mustard seeds, and peppercorns. Add any of the optional flavorings if using.
    • Bring the mixture to a boil, stirring until the sugar and salt have completely dissolved.

    Combine Beets and Liquid:

    • Place the sliced beets in a clean jar or bowl. Pour the hot pickling liquid over the beets, ensuring they are completely submerged. If using onion or ginger, make sure they’re distributed evenly among the beets.

    Cool and Store:

    • Allow the mixture to cool to room temperature. Once cooled, cover and refrigerate. The pickled beets will be ready to eat after a few hours but will continue to develop in flavor over the next 24 to 48 hours.

    Serve:

    • Quick Pickled Beets can be served as a side dish, added to salads, or used as a condiment. They add a beautiful color and vibrant flavor to any dish.
  • How to Make Snickerdoodle Cheesecake

    How to Make Snickerdoodle Cheesecake

    Imagine the comforting warmth of a snickerdoodle cookie combined with the creamy, indulgent texture of cheesecake, and you have Snickerdoodle Cheesecake. This dreamy fusion dessert takes the best elements of both classics to create a treat that’s impossible to resist. Featuring a buttery, cinnamon-sugar crust with a velvety smooth cheesecake filling, each bite of this dessert is a delightful experience. Perfect for special occasions, holiday gatherings, or as a luxurious treat for any day of the week, Snickerdoodle Cheesecake promises to captivate your taste buds and earn a spot in your dessert repertoire.

    Why You’ll Love Snickerdoodle Cheesecake:

    • Unique Flavor Combination: A delicious twist on traditional cheesecake, infused with the comforting flavors of cinnamon and sugar.
    • Crowd-Pleaser: Sure to impress guests and satisfy even the most discerning dessert aficionados.
    • Textural Delight: The contrast between the crunchy, cinnamon-sugar crust and the creamy cheesecake filling is simply divine.
    • Versatile: Perfect for any season, easily adaptable for various occasions and holidays.

    Ingredients Notes For Snickerdoodle Cheesecake:

    • For the Crust:
      • Snickerdoodle cookies or graham crackers for the base, mixed with melted butter and a generous helping of cinnamon and sugar.
    • For the Filling:
      • Cream cheese as the foundation of the cheesecake, ensuring it’s at room temperature for smooth blending.
      • Granulated sugar to sweeten, balanced with vanilla extract and a hint of sour cream for added depth.
      • Eggs are essential for the cheesecake’s structure, incorporated one at a time to prevent overmixing.
      • Ground cinnamon weaves the snickerdoodle flavor throughout the filling.

    Recipe Steps:

    1. Prepare the Crust: Crush the snickerdoodle cookies or graham crackers and mix with melted butter, sugar, and cinnamon. Press firmly into the bottom of a springform pan and chill to set.
    2. Mix the Filling: Beat the cream cheese with sugar, vanilla, and sour cream until smooth. Add eggs one at a time, followed by ground cinnamon.
    3. Bake: Pour the filling over the crust and bake in a preheated oven at 325°F (165°C) for about 55-60 minutes, or until set but slightly wobbly in the center.
    4. Cool and Chill: Allow the cheesecake to cool gradually, then chill in the refrigerator for several hours or overnight.
    5. Serve: Garnish with a sprinkle of cinnamon sugar before serving. A dollop of whipped cream on top adds an extra touch of indulgence.

    Storage Options:

    • Refrigerate: Store the cheesecake in the refrigerator, covered, for up to 4 days.
    • Freeze: Wrapped tightly, the cheesecake can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

    Ingredients

    For the Snickerdoodle Crust:

    • 2 cups snickerdoodle cookie crumbs about 20 cookies, crushed
    • 1/4 cup unsalted butter melted

    For the Cheesecake Filling:

    • 3 packages 8 ounces each cream cheese, softened
    • 1 cup granulated sugar
    • 3 large eggs
    • 2 teaspoons vanilla extract
    • 1/2 cup sour cream

    For the Cinnamon-Sugar Topping:

    • 1/4 cup granulated sugar
    • 1 tablespoon ground cinnamon

    Instructions

    Prepare the Crust:

    • Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
    • Combine cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan to form the crust.
    • Bake for 10 minutes, then remove from the oven and allow to cool while you prepare the filling.

    Make the Cheesecake Filling:

    • Beat the cream cheese in a large mixing bowl until smooth. Add granulated sugar and continue beating until well combined.
    • Add eggs, one at a time, beating just until blended after each addition. Stir in vanilla extract and sour cream.
    • Pour the filling over the cooled crust, smoothing the top with a spatula.

    Bake the Cheesecake:

    • Mix cinnamon and sugar for the topping in a small bowl. Sprinkle half of this mixture over the cheesecake filling.
    • Bake in the preheated oven for 55-60 minutes, or until the center is almost set but still slightly jiggly.
    • Turn off the oven, open the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
    • Remove from the oven, sprinkle with the remaining cinnamon-sugar topping, and let it cool completely at room temperature.

    Chill:

    • Refrigerate the cheesecake for at least 4 hours, or overnight, until it’s thoroughly chilled and set.

    Serve:

    • Before serving, carefully run a knife around the edges of the pan to loosen the cheesecake, then release and remove the springform pan’s sides.
    • Slice and serve chilled. For clean slices, dip the knife in hot water and wipe it dry between cuts.
  • Homemade Cheddar Garlic Biscuits

    Homemade Cheddar Garlic Biscuits

    Ingredients

    BISCUITS:

    • 2 c self-rising flour
    • 1/2 stick butter frozen & grated (unsalted)
    • 1 c cheddar cheese shredded plus more for the tops
    • 3/4 c milk whole or buttermilk, recommended
    • 1 teaspoon garlic powder
    • 1/2 teaspoon old bay seasoning
    • 1 tablespoon oil for seasoning cast iron skillet

    GARLIC BUTTER SAUCE:

    • 2 tablespoon butter melted
    • 1/4 teaspoon garlic powder
    • 1/2 teaspoon dried parsley

    Instructions

    • Prep Work: Chill your mixing bowl, box grater, and butter in the freezer for 15-30 minutes. Preheat your oven to 425 degrees F and put a 10-inch cast iron skillet inside to heat up.
    • Mix Dry Ingredients: In the chilled mixing bowl, combine 2 cups of self-rising flour with 1 teaspoon of garlic powder and 1/2 teaspoon of Old Bay seasoning.
    • Add Butter and Cheese: Grate the frozen butter directly into the flour mixture and stir to combine. Add 1 cup of shredded cheddar cheese and mix.
    • Form Dough: Pour in 3/4 cup of milk and stir just until the dough comes together. Be careful not to overmix to keep the biscuits tender.
    • Bake: Remove the hot skillet from the oven and carefully add 1 tablespoon of oil to coat it. Scoop the biscuit dough into the skillet using a large cookie scoop, making 6 large biscuits. Optionally, sprinkle more cheddar on top of each biscuit.
    • Cook: Bake the biscuits in the preheated oven for 12-15 minutes.
    • Make Garlic Butter Sauce: While the biscuits are baking, melt 2 tablespoons of butter and mix with 1/4 teaspoon of garlic powder and 1/2 teaspoon of dried parsley.
    • Finish and Serve: Once the biscuits are done, immediately brush them with the garlic butter sauce. Serve the biscuits warm.

    Notes

    To enjoy these scrumptious Homemade Cheddar Garlic Biscuits. Without gluten. Simply swap the self-rising flour. For a gluten-free self-rising blend. Many stores carry gluten-free blends. That can be used as a one-to-one substitute. For conventional flour. If your blend doesn’t include rising agents. You can easily make your own. By adding 1 1/2 teaspoons of gluten-free baking powder. And 1/4 teaspoon of salt per cup of gluten-free flour. This small tweak. Lets you keep all the fluffy texture. And savory flavor of the original recipe. So everyone at the table. Can indulge in these cheesy, garlicky delights. Worry-free!
  • Southern Fried Chicken Batter

    Southern Fried Chicken Batter

    Ingredients

    • Skinless Chicken 750 grams: Provides a lean, tender base for the fried chicken.
    • Eggs 2 large, beaten: Helps the batter stick to the chicken and creates a crispy coating.
    • Whole Milk 240 ml / 1 cup: Adds moisture and helps tenderize the chicken.
    • Vegetable Oil 240 ml / 1 cup: For frying, ensures a crispy and golden-brown finish.
    • Flour 475 grams / 2 cups: Forms the base of the batter for a crunchy coating.
    • Chili Powder 15 grams / 1 tbsp: Adds a mild heat and rich color.
    • Garlic Powder 15 grams / 1 tbsp: Infuses the batter with a robust garlic flavor.
    • Paprika 5 grams / 1 tsp: Adds a subtle smokiness and enhances color.
    • Soy Sauce 15 ml / 1 tbsp: Provides a savory, umami flavor.
    • Salt and Pepper to taste: Essential for seasoning the chicken.
    • Crispy and delicious Southern Fried Chicken

    Instructions

    • 1- In a medium bowl, whisk two large eggs until smooth.
    • 2- Add milk to the beaten eggs and continue whisking until well mixed.
    • 3- In a resealable bag, combine flour, chili powder, garlic powder, salt, and pepper. Shake until the ingredients are well distributed.
    • 4- Place the chicken in the bag, seal it, and shake until the chicken pieces are fully coated in the flour mixture.
    • 5- Refrigerate the coated chicken overnight to marinate.
    • 6- Remove the chicken from the bag and dip each piece first in the milk, then the soy sauce, and finally in the beaten egg.
    • 7- Heat enough oil in a skillet to submerge the chicken pieces, and heat until it starts to bubble.
    • 8- Fry the coated chicken pieces until they turn golden brown.
    • 9- Place the fried chicken on a plate lined with paper towels to drain excess oil.
    • 10- Serve your delicious southern fried chicken with a side of mixed vegetables. Enjoy!

    Notes

    Marinating the chicken overnight in the refrigerator allows the flavors to penetrate deeper into the chicken, making it even more delicious! This Best Southern Fried Chicken Batter recipe is a tried and tested family favorite. With its perfect balance of flavors and crispy coating, it’s sure to win over even the pickiest of eaters.

    This Best Southern Fried Chicken Batter recipe has brought countless moments of joy to my family. I’m confident it will become a favorite in your home as well. Happy cooking!

    Try this Southern Fried Chicken recipe today!

  • Chicken Bubble Biscuit Bake Casserole

    Chicken Bubble Biscuit Bake Casserole

    This Chicken Bubble Biscuit Bake Casserole is a delicious and easy meal to prepare. It is a comforting dish with a creamy and cheesy texture. The chicken and the biscuits are combined with a creamy sauce to create a unique and flavorful meal.

    This recipe has always been a part of my family since I was little. I would always go to my Grandma’s housnd she would always cook amazing dishes for me! Oh, man, those were good times. This recipe is just one of the many recipes that my Grams taught me. Now, I get to share it with you as well. How awesome is that? I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Have a wonderful day, friends. Enjoy!

    Ingredients ( Servings 8 )

    • 2 C. Shredded cheddar cheese , divided
    • 3 C. Shredded cooked chicken
    • 2 Tbsp. Ranch seasoning mix
    • 2 Cans Cream of chicken soup
    • ¼ C. Cooked bacon crumbled
    • 1 ½ C. Sour cream
    • 12 oz. Refrigerated biscuits, I used a can if 12oz

    How To Make Chicken Bubble Biscuit Bake Casserole :

    1. Heat the oven to 350 degrees.
    2. In a bowl, mix together the sour cream, soups, chicken, Ranch seasoning, 1 cup of cheddar cheese and the bacon.
    3. Slice the biscuits into fourths.
    4. Mix the biscuits pieces in carefully with the chicken mixture.
    5. Spread the mixture into a well greased 9×13 baking dish, and sprinkle with the rest of the cheese.
    6. Bake for 25-35 minutes.
  • Slow Cooker Beef Brisket

    Slow Cooker Beef Brisket

    Slow Cooker Beef Brisket is a classic comfort food dish that delivers tender, flavorful beef with minimal effort. This recipe typically involves seasoning a beef brisket with a blend of spices, herbs, and marinades, then slow-cooking it for several hours until it becomes irresistibly tender and infused with rich flavors. The slow cooker method allows the meat to cook low and slow, resulting in a melt-in-your-mouth texture that’s perfect for sandwiches, tacos, or served alongside your favorite sides. With its simplicity and mouthwatering results, Slow Cooker Beef Brisket is a favorite for gatherings and family dinners alike.
    Ingredients:
    1 (3 to 4 pounds) beef brisket
    1 tablespoon paprika
    1 tablespoon garlic powder
    1 tablespoon onion powder
    1 tablespoon brown sugar
    1 teaspoon salt
    1 teaspoon black pepper
    1/2 cup beef broth
    1/4 cup Worcestershire sauce
    2 tablespoons apple cider vinegar
    2 tablespoons tomato paste
    Directions:
    In a small bowl, combine paprika, garlic powder, onion powder, brown sugar, salt, and black pepper.
    Rub the spice mixture all over the brisket, covering it completely.
    Place the seasoned brisket in the slow cooker.
    In another bowl, whisk together beef broth, Worcestershire sauce, apple cider vinegar, and tomato paste.
    Pour the mixture over the brisket in the slow cooker.
    Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the brisket is tender and easily shreds with a fork.
    Once cooked, remove the brisket from the slow cooker and let it rest for 10-15 minutes before slicing against the grain.
    Serve the sliced brisket with the cooking juices spooned over the top. Enjoy!
    Prep Time: 10 minutes | Cooking Time: 8-10 hours on low, 4-5 hours on high | Total Time: 8 hours 10 minutes – 10 hours 10 minutes