Category: Recipes

Sweet Hawaiian Crockpot Chicken is a mouthwatering dish that brings a taste of the tropics right to your dinner table. This easy-to-make recipe combines the tender juiciness of slow-cooked chicken with the sweetness of pineapple and the rich flavors of soy sauce and brown sugar, creating a perfect harmony of savory and sweet. Ideal for those busy days when you crave something delicious but don’t have the time to stand over the stove, this crockpot creation promises to satisfy your cravings with minimal effort. Let your slow cooker transport you to the Hawaiian islands with this delectably sweet and savory chicken dish.

Why You’ll Love Sweet Hawaiian Crockpot Chicken:

• Effortless Cooking: Simply add the ingredients to your crockpot and let it do the work for you.
• Sweet and Savory Flavors: A delightful combination that appeals to a wide range of palates.
• Versatile Serving Options: Serve over rice, noodles, or enjoy as a filling for tacos or sliders.
• Perfect for Any Occasion: Whether it’s a casual family dinner or a special gathering, this dish is sure to impress.

Ingredients Notes For Sweet Hawaiian Crockpot Chicken:

• Chicken: Boneless, skinless chicken breasts or thighs work best for tender, easy-to-shred results.
• Pineapple: Use canned pineapple chunks for convenience, saving the juice for the sauce.
• Soy Sauce: Adds depth and saltiness to balance the sweetness of the pineapple and brown sugar.
• Brown Sugar: Enhances the tropical flavor profile with its rich sweetness.
• Garlic and Ginger: Fresh minced garlic and ginger add a zesty kick that complements the other flavors.

Recipe Steps:

1. Layer Ingredients: In your crockpot, place the chicken pieces at the bottom. Top with pineapple chunks, reserving the juice for the sauce.
2. Prepare the Sauce: In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, and ginger. Pour this mixture over the chicken and pineapple.
3. Cook: Cover and set your crockpot to cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
4. Shred and Serve: Once cooked, shred the chicken directly in the crockpot using two forks. Stir well to combine with the sauce and pineapple. Serve hot over your choice of base.

Storage Options:

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Imagine the aroma of freshly baked pastries wafting through your kitchen, tempting you with their golden-brown crusts and savory fillings. Our hand-rolled pastry recipe promises to deliver on both taste and simplicity, making it a must-try for anyone with a love for homemade goodness.

2. Gathering Ingredients

Before we begin our culinary journey, let’s gather our ingredients:

• For the dough: 1 egg, 2.5 cups of water, 6 cups of flour, 1 teaspoon of salt, 7 ounces (200 g) butter (for greasing)
• For the filling: 14 ounces (400 g) minced meat, 2 onions, 1 teaspoon of black pepper, 1 teaspoon of chili pepper, salt to taste
• For brushing on top: 1 egg yolk, 1 teaspoon of milk

3. Making the Dough

Creating the perfect dough is the foundation of any great pastry. Follow these simple steps:

• Beat and Mix: Crack the egg into a kneading bowl, beat until blended, then add water and salt.
• Add Flour: Gradually add flour until you achieve a soft, non-sticky dough.
• Knead and Rest: Knead the dough for 5-6 minutes, then divide into four parts and shape into meringue-like rounds.
• Chill: Cover and let the dough rest in the refrigerator for 30 minutes.

4. Crafting the Filling

While the dough rests, let’s prepare the mouthwatering filling:

• Cook Minced Meat: In a pan, cook minced meat until browned, then add chopped onions and spices.
• Flavor to Perfection: Season with salt, black pepper, and chili pepper according to taste.
• Let it Cool: Remove from heat and allow the filling to cool before using.

5. Assembling the Pastries

Now comes the fun part – assembling our pastries:

• Roll Out the Dough: Roll each portion of dough into a square on a floured surface.
• Add Filling: Place a strip of filling lengthwise on each square and roll into a cylinder.
• Brush with Egg Wash: Mix egg yolk and milk, then brush onto the pastries for a golden finish.

6. Baking to Perfection

It’s time to bake our creations to crispy perfection:

• Preheat and Bake: Preheat the oven to 185 degrees Celsius and bake until golden brown.
• Serve Warm: Allow the pastries to cool slightly before serving, then slice and enjoy!

7. Serving Suggestions

These hand-rolled pastries are perfect for any occasion. Serve them as appetizers, snacks, or even as a main course alongside a fresh salad or soup. Get creative and make them the star of your next gathering!

8. Why You’ll Love These Hand-Rolled Pastries

• Easy to Make: With simple ingredients and straightforward instructions, anyone can whip up a batch of these pastries.
• Deliciously Versatile: Customize the filling to suit your taste preferences or use up leftovers from your fridge.
• Perfect for Sharing: Whether you’re hosting a party or looking for a tasty snack, these pastries are sure to impress.

Are you in search of a dessert that effortlessly combines simplicity with indulgence? Look no further! Our recipe for “These cookies melt in your mouth!” is a delightful fusion of flavors and textures that will elevate your dessert game to new heights. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to become a favorite in your repertoire. Let’s embark on a culinary journey together and discover the joy of creating mouthwatering treats from scratch.

Ingredients

To embark on this culinary journey, gather the following ingredients:

• For the dough:
  • Butter – 1/2 cup (113 g)
  • Sugar – 2/3 cup (125 g)
  • Vegetable oil – 7 tablespoons (100 ml)
  • Egg – 1
  • Vanilla sugar or essence – to taste
  • Salt – 1 pinch
  • Plain flour – 2 3/4 cups (350 g)
  • Baking powder – 1 1/2 teaspoons (6 g)
• For filling:
  • Apple – 2
  • Cinnamon – 1 pinch
  • Sugar or honey – to taste
  • Butter – 1 tablespoon
  • Lemon juice – 1 tablespoon
  • Chopped almonds or hazelnuts – 1 handful
• To finish:
  • Any jam – for spreading
  • Grated coconut – for sprinkling

Now that we have our ingredients ready, let’s dive into the preparation process!

Preparing the Dough

Step 1: Soften the Ingredients

Before diving into the dough preparation, ensure the butter and eggs are at room temperature for at least 30 minutes. This facilitates easy mixing and blending.

Step 2: Mixing the Ingredients

In a bowl, combine softened butter, sugar, vegetable oil, egg, and vanilla essence. Mix until you achieve a smooth consistency.

Step 3: Kneading the Dough

Gradually add plain flour and baking powder to the mixture. Knead the dough until it becomes elastic and non-sticky. This will ensure a perfect texture for your cookies.

Crafting the Filling

Step 1: Preparing the Apples

Peel and core the apples, then grate them into a bowl. Add lemon juice, butter, sugar (or honey), and a pinch of cinnamon. Sauté the mixture until golden and soft.

Step 2: Adding Nutty Crunch

Once the apples are sautéed, incorporate chopped almonds or hazelnuts into the mixture. This adds a delightful crunch to the filling.

Assembling the Cookies

Step 1: Rolling the Dough

Roll out the dough into a thin rectangular shape. Cut it into strips, and place the apple filling along the center of each strip.

Step 2: Sealing the Cookies

Fold the dough over the filling and press firmly to seal the edges. Use a fork to create segments and cut the roll into individual cookies.

Baking to Perfection

Step 1: Preheat and Bake

Preheat your oven to 180°C. Place the cookies on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes or until golden brown.

Final Touch

Step 1: Adding the Finishing Touches

Once baked, spread jam over each cookie and sprinkle with grated coconut. This enhances the flavor and adds a touch of sweetness.

Serving Suggestions

These delightful cookies pair perfectly with a hot cup of tea or coffee. Serve them as a delightful treat for afternoon tea or as a sweet ending to any meal.

Conclusion

In conclusion, “These cookies melt in your mouth!” are a true testament to the joy of homemade desserts. With simple ingredients and easy-to-follow steps, you can create a culinary masterpiece that will delight your senses and impress your loved ones. So why wait? Get baking and indulge in the irresistible goodness of these delightful treats today!

Ingredients:
– 500 ml whipped cream (5.08 oz)
– 150 grams condensed milk (5.2 oz)
– 100 grams strawberries (3.46 oz), cut into small cubes
Instructions:
1. Whip the cream until stiff peaks form.
2. Gently fold in the condensed milk until well combined.
3. Add the strawberry cubes and mix gently.
4. Pour the mixture into a container and refrigerate for 2 hours.

Ingredients

• 1 (16 oz.) can lemon pie filling
• 1 (15 oz.) package yellow cake
• 4 oz. cream cheese, cubed
• 1/2 cup (1 stick) unsalted butter, thinly sliced

How To Make 4 Ingredients Lemon Cream Cheese Dump Cake

1. Preheat oven to 350º F and lightly grease a square baking dish with butter or non-stick spray.
2. Pour lemon pie filling into the bottom of greased baking dish, making sure to spread it into the corners.
3. Top with 1/2 cake mix, place cubed cream cheese evenly on top, then sprinkle remaining cake mix.
4. Take butter pats (as thinly sliced as possible) and place them in a single layer on top of the cake mix, trying to cover as much of the surface of the cake as possible.
5. Place baking dish in oven and bake for 35-40 minutes, or until toothpick inserted in center comes out clean.
6. Remove from oven and let cool 15-20 minutes before serving.

Italian Chicken Rice Casserole is a savory and comforting dish that brings together the rich flavors of Italian cuisine in a convenient casserole format. This hearty recipe typically starts with boneless, skinless chicken breasts or thighs seasoned with a blend of Italian herbs and spices. Common choices include oregano, basil, thyme, garlic powder, and onion powder, creating a robust and aromatic foundation for the dish.

The chicken is often seared or browned in a skillet to enhance its flavor and develop a golden crust. Meanwhile, rice, a staple ingredient in this casserole, is cooked separately until it reaches a fluffy and tender consistency.

To assemble the casserole, the cooked rice is layered at the bottom of a baking dish, providing a substantial base for the dish. The seasoned and cooked chicken is then arranged on top of the rice, creating a delicious protein layer. The dish is further enriched with other classic Italian ingredients such as tomato sauce, diced tomatoes, and sometimes tomato paste, contributing a tangy and vibrant element to the overall flavor profile.

Cheese is a quintessential component of this casserole, with shredded mozzarella or Parmesan being popular choices. The cheese is generously sprinkled over the chicken and tomato layers, adding a gooey, melty texture and a savory depth to the dish.

Baking is the final step in bringing all the components together. The casserole is baked until the cheese is melted and bubbly, and the flavors meld into a cohesive and mouthwatering ensemble. The result is a comforting one-dish meal that combines the heartiness of chicken and rice with the savory allure of Italian seasonings and melted cheese.

Italian Chicken Rice Casserole is a versatile recipe that allows for variations based on personal preferences. Some may choose to add vegetables like bell peppers or spinach for added color and nutritional value. This casserole is perfect for family dinners, potlucks, or any occasion where a satisfying and flavorful dish is desired.

Servings: 6-8

Ingredients:

1 1/2 cups long-grain white rice

3 cups low-sodium chicken broth

2 cloves garlic, minced

1 small onion, diced

1 red bell pepper, diced

2 tablespoons olive oil

6 to 8 bone-in, skinless chicken thighs

1 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1 can (14.5 ounces) diced tomatoes, undrained

1 cup shredded mozzarella cheese

Fresh parsley, chopped for garnish

Directions:

Preheat your oven to 375°F. Embrace the joy of cooking as you start this nourishing recipe.

In a skillet, warm olive oil over medium heat. Sauté onion, garlic, and bell pepper until tender and aromatic, around 5 minutes.

Mix in the rice, allowing it to toast for 2 minutes. Add chicken broth and simmer gently.

Season chicken thighs with Italian seasoning, salt, and pepper. Place them in the skillet among the rice.

Top with undrained diced tomatoes, letting their juices add depth to the dish.

Cover and bake for 35-40 minutes, or until the chicken is cooked through and the rice is tender.

Sprinkle mozzarella cheese over the casserole, then return to the oven uncovered for 5 minutes, until the cheese is bubbly and golden.

Allow the dish to rest for 5 minutes before garnishing with parsley. This wait ties all the flavors together beautifully.

Variations & Tips:

Adapt the recipe for picky eaters by omitting tomatoes or peppers, focusing on the simple yet delicious combination of broth, rice, chicken, and cheese.

Experiment with cheese by blending mozzarella with parmesan or asiago for an extra Italian flavor.

Incorporate veggies like spinach or diced zucchini with the tomatoes to boost the dish’s nutritional value.

Embrace the gift of leftovers—this casserole reheats well, making it perfect for next-day lunches or stress-free dinners.

Ingredients

For the patties:
1 1/2 pounds ground beef
1 egg
1/4 cup minced onion
1/4 cup breadcrumbs
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

For the gravy:
1 small onion, sliced
6 ounces mushrooms, sliced
1 1/2 cups beef broth
1 package brown gravy mix
1 tablespoon ketchup (optional)
1 tablespoon Dijon mustard (optional)
2 tablespoons cornstarch

Directions

1. Mix all the patty ingredients together, then form small patties about 3/4 inch thick.

2. Make a bed of onions and mushrooms in the slow cooker.

3. In a skillet, brown the steak patties on both sides. Add to the slow cooker on top of the onions and mushrooms. (You can place the raw patties directly in the slow cooker, but we highly recommend browning them first for optimal flavor.)

4. Mix all other ingredients except the cornstarch and pour over the meat and vegetables. Cover and cook on low for 5 hours.

5. Remove patties. Turn slow cooker to high, whisk in cornstarch, and cook until it thickens.

6. Return patties to the slow cooker to coat with the sauce before serving.

Ingredients:

•  1 lb (450g) salted cod fish

•  1 cup (125g) all-purpose flour

•  2 tsp baking powder

•  1 small onion, finely chopped

•  2 cloves garlic, minced

•  1 small red bell pepper, finely chopped

•  2 green onions, finely chopped

•  1 small hot pepper (Scotch bonnet or similar), finely chopped (optional)

•  2 tbsp chopped fresh parsley

•  1 tbsp chopped fresh thyme

•  1 cup (240ml) water

•  1 egg, beaten

•  Salt and pepper to taste

•  Vegetable oil for frying

Instructions:

1. Prepare the Cod: Rinse the salted cod under cold water to remove excess salt. Place the cod in a pot, cover with water, and bring to a boil. Reduce heat and simmer for about 10 minutes. Drain and repeat the boiling process if the cod is still too salty. Once desalinated, drain and let it cool. Remove any skin and bones, then flake the fish into small pieces.

2. Make the Batter: In a large bowl, mix the flour and baking powder. Add the chopped onion, garlic, red bell pepper, green onions, hot pepper (if using), parsley, and thyme. Stir to combine.

3. Combine Ingredients: Add the flaked cod to the flour mixture. Gradually add water and the beaten egg, stirring until you get a smooth batter. Season with salt and pepper to taste.

4. Fry the Accras: Heat vegetable oil in a deep fryer or large, deep skillet to 350°F (175°C). Drop spoonfuls of the batter into the hot oil, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Remove the accras with a slotted spoon and drain on paper towels.

5. Serve: Serve hot with a dipping sauce of your choice, such as a spicy mayo or garlic aioli.

Conclusion:

Cod accras are a delightful treat that brings a taste of the Caribbean to your kitchen. These crispy, flavorful fritters are perfect for any occasion, whether as an appetizer, snack, or part of a meal. Enjoy them with a zesty dipping sauce for an extra burst of flavor. Happy cooking!

Ingredients:

Chicken Alfredo Lasagna Rolls are a wonderful dish that is ideal for family gatherings or special events because they blend the comforting flavors of Italian food with a creamy touch. A lot of people love this meal since it’s flexible and tastes great.

To make the lasagna rolls, you will need:

Quantity of Ingredient

Drained cooked lasagna noodles eight servings of noodles

Two cups of ricotta cheese, shredded; cooked chicken breast 1 and 3/4 cups of shredded mozzarella cheese 1 cup of grated Parmesan cheese and 1/2 cup of chopped garlic two cloves

Two teaspoons of fresh, chopped parsley

Season with salt if desired.

Charcoal, freshly ground to taste

When making the Alfredo Sauce:

Quantity of Ingredient

Butter without salt minced garlic (two cloves) equals 1/4 cup

Rich creme Crumbled Parmesan cheese, measuring 1 cup

Season with salt if desired.

Charcoal, freshly ground to taste

PREPARATION:

Gather All the Ingredients

Whisk together in a bowl:

Half a cup of chicken breast, shredded

1 and 1/4 cups of ricotta

3/8 cup of shredded mozzarella cheese

one quarter cup of Parmesan cheese that has been grated

Two cloves of garlic, minced

minced fresh parsley, 2 teaspoons

Season with salt and ground black pepper, if desired.

Blend into a smooth mixture.

Put together the Bundles

Spread out the cooked lasagna noodles.

Fill each noodle almost to the brim with the chicken Alfredo sauce, being sure to leave a little border around the edges.

Organize and Shake Up

Delicately roll up each lasagna noodle.

Arrange the rolled noodles on a baking dish side by side.

Melt the butter in a saucepan.

Over medium heat, melt 1/4 cup of unsalted butter in a saucepan.

Sauté 2 minced garlic cloves until they release their aroma.

After everything has simmered for a while, add 1 cup of heavy cream.

Melt and blend in 1 cup of grated Parmesan.

Grind some black pepper and salt to taste.

Pour Some Sauce on It!

Coat the lasagna rolls thoroughly with the Alfredo sauce after you arrange them in a dish.

Master the Art of Baking

Finish off the dish by topping it with the remaining ½ cup of shredded mozzarella and ¼ cup of grated Parmesan.

Melt and brown the cheese in a preheated oven set to 375°F (190°C) for around 20-25 minutes.

Delight in Your Meal

Prior to serving, let the Chicken Alfredo Lasagna Rolls to cool down.

Indulge in the rich and flavorful lasagna rolls

Enjoy !

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium white onion, finely diced
• 1 carrot, peeled and finely diced
• 1 rib celery, finely diced
• Salt
• Black pepper
• 4 cloves garlic, pressed through garlic press
• 1 pound ground beef (85/15 ratio lean to fat)
• 1 ½ teaspoons Italian seasoning
• ½ teaspoon white pepper
• 1 tablespoon tomato paste
• 2 tablespoons Worcestershire sauce
• 3 level tablespoons all-purpose flour
• 1 ¼ cups beef stock or broth
• 1 medium russet potato, peeled and diced into ¼ -½ inch cubes
• 2 teaspoons fresh thyme leaves, plus extra for garnish
• 1 tablespoon finely chopped parsley
• ¼ cup green peas
• 2 (17.3 ounce) packages puff pastry sheets, frozen
• 1 egg, whisked for egg wash
• Flaky salt, optional garnish

Preparation:

1. Begin by gathering and prepping all of your ingredients (except for the puff pastry sheets—keep those frozen) according to the ingredients list above.
2. Place a large, deep skillet or Dutch oven oven medium-high heat, and add the butter and the olive oil. Once the butter is melted, add in the onion, carrot, celery, plus a couple of good pinches of salt and pepper, and saute the veggies for a few minutes until just softened.
3. Add in the garlic, and once aromatic, add in the ground beef along with the Italian seasoning, the white pepper plus a couple more pinches of salt and pepper, and use your spoon or spatula to crumble the beef into a fine consistency, cooking it for a few minutes until no longer pink.
4. Next, add in the tomato paste along with the Worcestershire sauce and stir that into the beef mixture, then sprinkle in the flour and stir that in to blend well.
5. Add in the beef stock or broth, followed by the diced potato, and stir to combine. Cover the pan and allow the filling to gently simmer just until the potatoes are tender and the sauce thickened, roughly 25-35 minutes.
6. To finish the filling, add the thyme leaves, the chopped parsley and the peas, and stir to combine. Check to see if any additional salt or pepper is needed, and allow the beef filling to completely cool.
7. Once your filling is nearly cooled, take your puff pastry sheets out of the freezer (you should have a total of 4 sheets), and allow them to thaw at room temp, roughly 40 to 45 minutes (if the pastry sheets thaw before your filling has cooled, place them into the fridge to keep cold.)
8. When the puff pastry sheets have thawed, place one sheet at a time in front of you on a work surface. Roll the puff pastry sheet out to a size that is 10 by 10 inches, and cut it into 4, 5 inch squares. Place the squares onto a wax or parchment paper-lined sheet tray to hold while you repeat the process with all of the puff pastry sheets, placing more parchment paper or wax paper between layers of squares as needed to help prevent sticking.
9. Once all of your puff pastry sheets are rolled and cut into 5” squares (you should end up with 16 squares in total), then place about 4 squares at a time in front of you. Add about ½ cup of the beef filling to the center of each square, forming it so that it is a slightly rectangular shaped mound, leaving some border to allow for sealing.
10. Wet the edges of the filled square with a touch of water, and place another puff pastry square over top, covering the filling as if you were making a pie. Press the edges together (you can use a fork for this), then trim any excess edge to create a smaller “package” or rectangular parcel. Place onto a large baking sheet lined with parchment paper (or use two baking sheets, if needed), and repeat the process by assembling the rest of the hand pies. (You will have a total of 8 hand pies once assembled.)
11. Once assembled, cut 2 to 3 small slits or “vents” into the top of each hand pie, to allow steam to escape while they bake. Then, place the hand pies into the freezer for 15-20 minutes to chill.
12. Preheat your oven to 400°.
13. Once chilled, brush some egg wash over each savory hand pie, sprinkle with a small touch of flaky salt, if using, and bake them for 24 to 26 minutes, or until a deep, golden brown.
14. Allow the hand pies to cool for 10 minutes on a wire rack before eating, as the filling will be very hot.

We value your privacy

We use cookies to improve your browsing experience, deliver personalized ads or content, and analyze our traffic. By clicking “Accept All”, you consent to our use of cookies.

Welcome Starters Chicken and Zucchini Fritters: The Tasty Recipe for an Aperitif Low…

Store chicken and zucchini fritters in the refrigerator for up to 3 days. Store it in an airtight container lined with paper towel to absorb excess moisture.

Ingredients

• zucchini: 200g
• minced chicken breast: 300g
• parmesan: 50 g (1/2 cup)
• ham: 100g
• garlic: 1 clove
• egg: 1
• pepper
• salt
• breadcrumbs: 30 g (1/4 cup)
• frying oil

Instructions

1. Grate the zucchini and squeeze them with your hands to remove excess moisture.
2. Add ground chicken breast, Parmesan, ham, garlic, egg, salt and pepper to a large bowl.
3. Add the breadcrumbs.
4. Mix until all ingredients are completely combined.
5. Scoop out the mixture with a spoon and use your hands to create a donut shape. Coat the chicken zucchini fritters with more breadcrumbs.
6. Pour a little extra virgin olive into a nonstick skillet over medium-low heat. Place the chicken nuggets in the pan and cook them for about 10 minutes on each side.
7. Cook them until they are golden brown and cooked through.
8. To avoid the fat, drain the chicken and zucchini fritters on a plate lined with a paper towel. Serve and enjoy!