PST-Algerie

Category: Recipes

  • Deviled Egg Pasta Salad: A Tangy and Creamy Twist on a Classic

    Deviled Egg Pasta Salad: A Tangy and Creamy Twist on a Classic

    Combining the best of deviled eggs and pasta salad, Deviled Egg Pasta Salad is a delightful dish that’s perfect for picnics, potlucks, barbecues, or any gathering. This salad features tender pasta, creamy dressing, and the tangy, savory flavor of deviled eggs. It’s easy to make and a guaranteed crowd-pleaser.

    Deviled Egg Pasta Salad is a delightful blend of two classic dishes, bringing together the creamy, tangy goodness of deviled eggs with the satisfying texture of pasta. This salad is perfect for any occasion and is sure to become a favorite at your next gathering. Easy to make and bursting with flavor, it’s a dish that will have everyone coming back for seconds. Enjoy this unique and delicious pasta salad!!

     

    Here’s how to make this delicious and unique pasta salad.

    INGREDIENTS:

    For the Salad:

    • 8 large eggs
    • 8 ounces elbow macaroni or small pasta shells
    • 1 cup celery, diced
    • 1/2 cup red onion, finely chopped
    • 1/2 cup dill pickles, diced (or relish)
    • 1/4 cup fresh parsley, chopped

    For the Dressing:

    • 1 cup mayonnaise
    • 1/4 cup yellow mustard
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons sugar
    • 1 teaspoon paprika
    • Salt and pepper to taste

    INSTRUCTIONS:

    Method:

    1. Cook the Eggs:
      • Place the eggs in a large pot and cover them with cold water.
      • Bring to a boil over medium-high heat. Once boiling, remove from heat and cover the pot. Let the eggs sit in the hot water for 12 minutes.
      • After 12 minutes, transfer the eggs to an ice bath to cool. Once cooled, peel and chop the eggs.
    2. Cook the Pasta:
      • While the eggs are cooking, bring a large pot of salted water to a boil.
      • Add the pasta and cook according to the package instructions until al dente.
      • Drain the pasta and rinse with cold water to cool. Drain well.
    3. Prepare the Dressing:
      • In a medium bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, and paprika until smooth.
      • Season with salt and pepper to taste.
    4. Assemble the Salad:
      • In a large mixing bowl, combine the cooked pasta, chopped eggs, diced celery, chopped red onion, diced dill pickles, and chopped parsley.
      • Pour the dressing over the salad and toss gently to combine, ensuring everything is well-coated.
    5. Chill and Serve:
      • Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
      • Before serving, give the salad a good stir. Adjust the seasoning with more salt and pepper if needed.
      • Garnish with a sprinkle of paprika and some additional chopped parsley, if desired.

    Tips for Perfect Deviled Egg Pasta Salad:

    • Eggs: For perfectly cooked eggs, use an ice bath to stop the cooking process and make peeling easier.
    • Pasta: Ensure the pasta is well-drained and rinsed with cold water to prevent it from sticking and to cool it quickly.
    • Flavor: Adjust the tanginess and sweetness of the dressing by adding more or less vinegar and sugar according to your taste.

    Variations:

    • Spicy: Add a teaspoon of hot sauce or a pinch of cayenne pepper to the dressing for a spicy kick.
    • Bacon: Stir in some cooked, crumbled bacon for an extra layer of flavor and crunch.
    • Herbs: Experiment with other fresh herbs like dill or chives for a different flavor profile.
  • Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

    Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

    Ingredients:
    1 package Cheddar Bay Biscuit Mix
    1 tsp garlic
    1 tsp Italian Seasoning
    Crab:
    1 pound lump crab meat, be sure it is fully cooked
    ¼ tsp paprika
    ½ tsp onion powder
    ½ + cup mayonnaise
    1 tbsp mustard
    ½ sleeve Ritz crackers, crushed
    1 cup grated parmesan
    Directions:
    Make the biscuit mix according to package directions, set to the side
    Preheat the oven to 375*, spray two muffin tins with nonstick spray
    In a bowl, combine the crab meat, paprika, onion powder, mustard, mayonnaise and crushed crackers
    Stir to combine well, adding a touch more mayonnaise if needed.
    Using a scoop, place some biscuit mix on your hand that has been dusted with flour, Form a cup type of biscuit
    Take a scoop of the crab mix and place it in the bowl part of the biscuit
    Cover the biscuit with a little more biscuit dough
    Continue until you have used all the dough
    Place each biscuit into a muffin tray
    Bake for 12 to 15 minutes
    Brush with a mixture of melted butter and 1 tsp of lemon juice
  • How to Make Quick and Delicious Cajun Shrimp Pasta with Sausage

    How to Make Quick and Delicious Cajun Shrimp Pasta with Sausage

    Embrace the timeless comfort of a Classic Pot Roast, a dish that epitomizes home-cooked warmth and satisfaction. This quintessential family meal, slow-cooked to perfection, features tender, fall-apart beef surrounded by hearty vegetables, all infused with a rich, flavorful gravy. Ideal for a lazy Sunday dinner, special occasion, or any day that calls for a nourishing, fulfilling meal, the Classic Pot Roast is a testament to the beauty of slow cooking. With every bite, you’re treated to a symphony of flavors that only hours in the oven or slow cooker can achieve. Discover the joy of bringing this beloved recipe to your table, creating not just a meal, but a cherished memory.

    My journey with the Classic Pot Roast began with a well-worn recipe card from my grandmother’s collection. It was more than just instructions; it was a piece of family history, a story of gatherings, celebrations, and simple, joyous meals shared. I remember the anticipation as the roast cooked, filling the house with its savory aroma, signaling that a feast was near.

    The first time I made it on my own, I followed the recipe with reverence, eager to recreate the magic of those family dinners. The result was more than I could have hoped for—a tender, flavorful roast that melted in the mouth, surrounded by vegetables that had absorbed all the rich, meaty goodness. It was a moment of pride and nostalgia, a passing down of culinary tradition that I knew would continue for generations.

    Why You’ll Love Classic Pot Roast

    • Deep, Rich Flavors: Hours of slow cooking result in a beef roast that’s succulent and full of flavor.
    • One-Pot Wonder: Minimal cleanup required, as everything cooks together in one pot or slow cooker.
    • Versatile: Easily adaptable to your taste preferences with different herbs, spices, and vegetables.
    • Comfort Food Classic: The perfect meal to warm you up and bring comfort on any day.

    Ingredients Notes For Classic Pot Roast

    • Beef Roast: A chuck roast is ideal for its marbling and flavor, becoming tender and juicy with slow cooking.
    • Vegetables: Carrots, potatoes, and onions are traditional, but feel free to add mushrooms, parsnips, or other root vegetables.
    • Broth and Wine: A combination of beef broth and red wine (optional) adds depth and richness to the gravy.
    • Herbs and Spices: Rosemary, thyme, garlic, and bay leaves complement the beef and vegetables beautifully.

    Recipe Steps

    1. Brown the Beef: Start by searing the roast on all sides to develop a rich flavor foundation.
    2. Sauté Vegetables: In the same pot, lightly sauté the onions, carrots, and other vegetables.
    3. Deglaze: Add a splash of broth or wine to lift the browned bits off the bottom of the pot for extra flavor.
    4. Slow Cook: Return the roast to the pot, add the remaining broth, wine, herbs, and spices, and cook slowly in the oven or slow cooker until the beef is tender.
    5. Serve: Once cooked, let the roast rest before slicing. Serve with the vegetables and gravy for a complete, hearty meal.

    Storage Options

    • Refrigerate: Keep leftovers in an airtight container for up to 4 days.
    • Freeze: Freeze portions for up to 3 months, ideally separating the meat from the gravy to maintain the best texture upon reheating.

    Ingredients

    • Beef chuck roast: 3 to 4 pounds trimmed of excess fat
    • Salt and pepper: to taste
    • Olive oil: 2 tablespoons
    • Onions: 2 quartered
    • Carrots: 4 peeled and cut into large chunks
    • Celery stalks: 2 cut into large chunks
    • Garlic cloves: 4 minced
    • Beef broth: 2 cups
    • Dry red wine: 1 cup optional, can be replaced with additional beef broth
    • Worcestershire sauce: 1 tablespoon
    • Tomato paste: 2 tablespoons
    • Fresh thyme: 2 sprigs
    • Fresh rosemary: 1 sprig
    • Bay leaves: 2
    • Potatoes: 4 peeled and cut into large chunks (optional)

    Instructions

    Preheat the Oven:

    • Preheat your oven to 325°F (165°C).

    Season and Sear the Beef:

    • Season the chuck roast generously with salt and pepper on all sides.
    • In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the roast and sear until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.

    Sauté the Vegetables:

    • In the same pot, add the onions, carrots, and celery. Sauté for about 5-6 minutes, or until they start to brown. Add the garlic and cook for another minute until fragrant.

    Deglaze:

    • Pour in the beef broth and red wine (if using), scraping the bottom of the pot to loosen any browned bits. Stir in the Worcestershire sauce and tomato paste.

    Cook the Roast:

    • Return the roast to the pot. Add the thyme, rosemary, and bay leaves. Bring to a simmer, then cover and transfer to the preheated oven.
    • Cook for about 3 hours, or until the beef is tender enough to pull apart with a fork.

    Add Potatoes (Optional):

    • If using potatoes, add them to the pot during the last hour of cooking to ensure they become tender but not mushy.

    Serve:

    • Once the roast and vegetables are tender, remove the pot from the oven. Transfer the roast and vegetables to a serving dish, discarding the thyme, rosemary, and bay leaves.
    • Skim any excess fat from the surface of the cooking liquid. You can serve the liquid as is for a rustic sauce, or boil it down to thicken it. Adjust the seasoning with salt and pepper if needed.
    • Slice the roast against the grain and serve with the vegetables and sauce.
  • RIBEYE STEAK RECIPE

    RIBEYE STEAK RECIPE

    Ribeye Steak, tender and tasty, grilled to juicy perfection! Everyone will adore this easy steak recipe, which is seasoned with fresh herbs, cooked in a cast-iron skillet, and basted with garlic butter.

    WHAT EXACTLY IS RIB EYE STEAK?
    Ribeye is clearly one of my favorite classic steak cuts. These steaks, one of the “primal cuts,” are the same as a prime rib roast but in steak shape. The meat has a delicate, soft texture and a healthy, meaty flavor similar to chuck.

    Ingredients:

    • 1 rib steak
    • Sea salt flakes
    • Freshly ground black pepper
    • 50g butter
    • 2 sprigs of thyme
    • 1 clove of crushed garlic with its skin

    How To Make Ribeye steak:

    Take the steak out of the refrigerator at least half an hour before cooking it until it reaches room temperature. This is an important step in ensuring that the steaks are cooked evenly.

    When ready to cook, generously season the steak. Sprinkle with lots of salt and pepper on both sides, and set on top to get an even coverage.

    Heat a frying pan. If you are cooking two slices of steak, make sure the pan is large enough to fit the slices comfortably. Otherwise, use two pans and heat them simultaneously. Add the steak to the skillet and cook over medium-high heat for 2 to 3 minutes on each side (depending on the desired thickness and degree). As a guideline, a 3cm steak should be cooked after 5 minutes. If you have a meat thermometer, the indoor temperature should be 50 ° C for rarity, 60 ° C for average and 70 ° C for good cooking.

    After turning the steak for the first time, add the butter, thyme and garlic and stir for one minute. To do this, tilt the pan towards you until the butter collects at the bottom of the pan, then pour the butter over the steak repeatedly.

    Removing  steak from skillet & permit it rest for 5 min . Don’t be tempt to skip this step, it is esentiel . During the cooking process, the meat particles stick together, so if you cut the steaks right after cooking, all the juices on the board will run out. The rest time allows the particles to relax and reabsorb their fluids, which means you won’t lose those delicious juices when slicing.

    Cut the steaks into strips, season and serve with your choice of side dishes and sauce.

  • How to Make Crockpot Chicken and Dumplings

    How to Make Crockpot Chicken and Dumplings

    Warm up your day with the comforting flavors of “Comfort in a Pot: Crockpot Chicken and Dumplings.” This classic dish is made effortlessly in a crockpot, delivering tender chicken, hearty vegetables, and fluffy dumplings in a savory, creamy broth. Perfect for busy weeknights or lazy weekends, this recipe is sure to become a family favorite.

    Why You’ll Love Crockpot Chicken and Dumplings:

    • Easy to Make: Simple ingredients and minimal effort.
    • Comforting and Hearty: A classic comfort food with rich flavors.
    • One-Pot Meal: Everything cooks together for easy cleanup.
    • Family-Friendly: Loved by both kids and adults.

    Ingredients Notes For Crockpot Chicken and Dumplings:

    • Chicken: Boneless, skinless chicken breasts or thighs.
    • Vegetables: Carrots, celery, onions, and frozen peas.
    • Broth: Chicken broth for a savory base.
    • Cream Soup: Cream of chicken soup for a creamy texture.
    • Seasonings: Salt, pepper, thyme, and garlic powder.
    • Biscuits: Refrigerated biscuit dough for easy dumplings.
    • Optional: Fresh parsley for garnish.

    Recipe Steps:

    1. Prepare the Ingredients:
      • Dice 1 pound of boneless, skinless chicken breasts or thighs into bite-sized pieces. Chop 2 carrots, 2 celery stalks, and 1 onion. Mince 2 garlic cloves.
    2. Assemble in the Crockpot:
      • Add the diced chicken, chopped vegetables, and minced garlic to the crockpot. Pour in 4 cups of chicken broth and 1 can (10.5 ounces) of cream of chicken soup. Stir to combine.
      • Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dried thyme, and 1/2 teaspoon of garlic powder.
    3. Cook:
      • Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
    4. Add the Biscuits:
      • About 1 hour before serving, cut 1 can (16 ounces) of refrigerated biscuit dough into quarters. Gently stir the biscuit pieces into the crockpot, making sure they are submerged in the broth.
    5. Finish Cooking:
      • Cover the crockpot and cook on high for an additional 1 hour, or until the biscuits are cooked through and fluffy.
    6. Add Peas and Serve:
      • Stir in 1 cup of frozen peas and cook for another 5-10 minutes until heated through. Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley if desired.

    Storage Options:

    • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
    • Freeze: Freeze the chicken and vegetable mixture (without the biscuits) in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat in the crockpot, adding fresh biscuits to cook.

    Ingredients

    • For the Chicken and Broth:
    • 1 1/2 pounds boneless skinless chicken breasts or thighs
    • 1 onion finely chopped
    • 2 carrots peeled and chopped
    • 2 celery stalks chopped
    • 3 cloves garlic minced
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • 1/2 teaspoon dried sage
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 4 cups chicken broth
    • 1 can 10.5 oz condensed cream of chicken soup
    • 1 cup frozen peas
    • 1/4 cup chopped fresh parsley optional, for garnish
    • For the Dumplings:
    • 1 cup all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 cup milk
    • 2 tablespoons butter melted

    Instructions

    • Prepare the Chicken and Vegetables:
    • Place the chicken breasts or thighs in the bottom of the crockpot.
    • Add the chopped onion, carrots, celery, and minced garlic.
    • Sprinkle the thyme, rosemary, sage, salt, and pepper over the chicken and vegetables.
    • Add the Broth and Soup:
    • Pour the chicken broth over the chicken and vegetables.
    • Add the condensed cream of chicken soup and stir to combine.
    • Cook:
    • Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
    • Shred the Chicken:
    • About 30 minutes before serving, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
    • Add the Peas:
    • Stir in the frozen peas.
    • Make the Dumplings:
    • In a medium bowl, whisk together the flour, baking powder, and salt.
    • Stir in the milk and melted butter until just combined. Be careful not to overmix; the dough should be slightly sticky.
    • Add the Dumplings:
    • Drop spoonfuls of the dumpling dough over the top of the chicken mixture in the crockpot. The dumplings will expand as they cook, so leave some space between them.
    • Cook the Dumplings:
    • Cover the crockpot and cook on high for an additional 30 minutes, or until the dumplings are cooked through and no longer doughy in the center.
    • Serve:
    • Garnish with chopped fresh parsley if desired.
  • Crockpot Brown Sugar Balsamic Pork Tenderloin

    Crockpot Brown Sugar Balsamic Pork Tenderloin

    INGREDIENTS
    2 pounds Pork tenderloin
    1 teaspoon Ground sage
    ½ teaspoon Salt
    ¼ teaspoon Pepper
    1 clove Garlic; crushed
    ½ cup Water
    ½ cup Brown sugar
    1 tablespoon Cornstarch
    ¼ cup Balsamic Vinegar
    ½ cup Water
    2 tablespoons Soy sauce
    INSTRUCTIONS
    Mix together the seasonings: sage, salt, pepper and garlic.
    Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
    Cook on low for 6-8 hours.
    A hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
    Heat over medium and stir until mixture thickens, about 4 minutes.
    Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
    Serve with remaining glaze on the side.
    Enjoy!
  • Chicken Ricotta Meatballs with Spinach Alfredo Sauce

    Chicken Ricotta Meatballs with Spinach Alfredo Sauce

    Ingredients:
    1 lb ground chicken
    1/2 cup ricotta cheese
    1/4 cup grated Parmesan cheese
    1 egg
    1/2 cup breadcrumbs
    2 cloves garlic, minced
    1 tbsp Italian seasoning
    Salt and pepper to taste
    Sauce:
    2 tbsp butter
    1 clove garlic, minced
    1 cup heavy cream
    1/2 cup grated Parmesan cheese
    2 cups fresh spinach, chopped
    Salt and pepper to taste
    Directions:
    Preheat Oven: 400°F (200°C).
    Mix Meatballs: Combine chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, seasoning, salt, and pepper. Form into meatballs.
    Bake Meatballs: Bake for 20-25 minutes.
    Make Sauce: Sauté garlic in butter. Add cream and simmer. Stir in Parmesan and spinach, cook until wilted.
    Serve: Pour sauce over meatballs. Enjoy with pasta.
  • Discover the Magic of a Succulent Beef Roast Pot!

    Discover the Magic of a Succulent Beef Roast Pot!

    INGREDIENTS :
    Baby Carrots
    1 Potato
    3 tablespoons Creole seasoning
    1 tablespoon black pepper
    2 tablespoons onion powder
    1 tablespoon garlic powder
    1 tablespoon celery flakes
    1 tablespoon Parsley
    1 cup water
    INSTRUCTIONS
    Chop Potato and Carrots
    Beef roast- season with ingredients and Pan Sear on Stove top skillet
    -place in casserole dish
    – add cup of water
    -add more Creole seasoning to liking and cover with foil
    Bake at 350 temp for 2 1/2 hours
    – remove foil – add Carrots and Potato
    -place back in oven and bake uncovered for additional 30 minutes or to liking
    Enjoy!
  • 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!

  • Grilled Salmon Skewers with Creamy Dill Yogurt Sauce

    Grilled Salmon Skewers with Creamy Dill Yogurt Sauce

    Ingredients:
    For the Salmon Skewers:
    1 1/2 lbs salmon fillets, cut into 1-inch cubes
    2 tablespoons olive oil
    1 lemon, juiced
    2 garlic cloves, minced
    1 teaspoon dried dill
    1 teaspoon paprika
    Salt and pepper to taste
    Wooden skewers, soaked in water for 30 minutes
    For the Creamy Dill Yogurt Sauce:
    1 cup plain Greek yogurt
    2 tablespoons fresh dill, chopped
    1 tablespoon lemon juice
    1 garlic clove, minced
    Salt and pepper to taste
    Directions:
    Salmon Skewers:
    In a large bowl, combine the olive oil, lemon juice, minced garlic, dried dill, paprika, salt, and pepper.
    Add the salmon cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes.
    Preheat the grill to medium-high heat.
    Thread the marinated salmon cubes onto the soaked wooden skewers.
    Grill the salmon skewers for about 2-3 minutes per side, or until the salmon is cooked through and has a nice char.
    Remove from the grill and set aside.
    Creamy Dill Yogurt Sauce:
    In a medium bowl, combine the Greek yogurt, fresh dill, lemon juice, minced garlic, salt, and pepper. Mix until smooth and well combined.
    Adjust the seasoning to taste and refrigerate until ready to serve.
    Assembly:
    Serve the grilled salmon skewers hot, with the creamy dill yogurt sauce on the side.
    Garnish with additional fresh dill and lemon wedges if desired.
    Prep Time: 20 minutes | Marinating Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 1 hour
    Kcal: 350 kcal per serving | Servings: 4 servings
  • Birria Wings with Consome

    Birria Wings with Consome

    What You’ll Need

    1/4 cup sweet chili sauce

    2 tablespoons soy sauce

    1 tablespoon hot chili-garlic sauce such as sriracha

    2 teaspoons dark sesame oil

    1 teaspoon grated fresh ginger

    16 chicken wings wing tips removed

    vegetable oil

    kosher salt

    fresh ground black pepper

    How to make it

    1. Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.

    2. Trim excess skin from the edges of the wings.

    3. Lightly brush or spray with the oil, and season with salt and pepper to taste.

    4. Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.

    5. Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.

    6. Serve warm.

    Recipe Notes

    You may also choose to bake wings at 375 for 45 minutes then slather on the sauce and

    bake again at 400 for 20 minutes until the skin is brown and sauce thickens

  • Elegant Ricotta and Spinach Quiche

    Elegant Ricotta and Spinach Quiche

    Ingredients:

    1 pie crust (store-bought or homemade)
    1 tablespoon olive oil
    1 small onion, finely chopped
    2 cups fresh spinach, chopped
    1 cup ricotta cheese
    3 large eggs
    1 cup heavy cream
    1/2 cup grated Parmesan cheese
    Salt and pepper to taste
    A pinch of nutmeg

    Directions:

    Preheat oven to 375°F (190°C).
    Roll out the pie crust and press it into a 9-inch quiche dish or pie plate. Prick the bottom with a fork. Pre-bake the crust for 8 minutes. Remove from oven.
    In a skillet, heat olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and let cool.
    In a large bowl, mix together the ricotta cheese, eggs, heavy cream, Parmesan cheese, salt, pepper, and nutmeg until well combined. Stir in the cooled spinach and onion mixture.
    Pour the filling into the pre-baked crust. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
    Let the quiche cool for a few minutes before slicing. Serve warm or at room temperature.
    Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
    Kcal: 320 kcal | Servings: 8 servings
  • **Crispy Parmesan Potatoes**

    **Crispy Parmesan Potatoes**

    **Ingredients:**
    2 lbs small red or yellow potatoes, quartered
    1/4 cup olive oil
    1/2 cup grated Parmesan cheese
    2 tablespoons minced garlic
    1 teaspoon salt
    1/2 teaspoon pepper
    2 teaspoons Italian seasoning
    Fresh parsley, chopped for garnish
    **Directions:**
    Preheat oven to 400°F (200°C).
    In a large bowl, toss the potatoes with olive oil, Parmesan cheese, garlic, salt, pepper, and Italian seasoning until well coated.
    Spread the potatoes in a single layer on a baking sheet.
    Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, turning once halfway through cooking.
    Garnish with fresh parsley before serving.
    Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
  • Never heard of this before, but the moment I tasted it, I couldn’t stop until my bowl was clean

    Never heard of this before, but the moment I tasted it, I couldn’t stop until my bowl was clean

    Hungarian Mushroom Soup has been a staple in Hungary for many years, delivering a hearty and flavorful punch in every spoonful. Perfect for those cold evenings, this soup offers both warmth and comfort and is a testament to Hungary’s rich culinary history. Notably, the mushrooms and paprika stand out, paying homage to traditional Hungarian flavors.

    You can serve this versatile soup in numerous ways. Complement its robust taste with a slice of crispy bread or garlic toast. For a more fulfilling meal, pair it with a refreshing salad or sandwich. Elevate its flavors with a touch of sour cream or a sprinkle of fresh herbs like dill or parsley.

    Hungarian Mushroom Soup Recipe

    Ingredients

    1 pound fresh button mushrooms (keep 1 cup aside for garnish)

    4 tablespoons unsalted butter

    2 cups diced onions

    2 teaspoons dried dill

    1 tablespoon Hungarian sweet paprika

    1 tablespoon soy sauce

    1 cup whole milk

    1/2 cup sour cream

    2 cups vegetable broth

    2 tablespoons cornstarch

    2 teaspoons lemon juice

    1/5 cup fresh parsley, chopped

    Salt and pepper, to taste

    Preparation

    In a sizeable pot, melt butter over medium heat.

    Toss in onions and sauté till they’re soft and clear.

    Add the mushrooms (except the 1 cup you set aside) and cook until they’re browned and their juices start oozing out.

    Mix in the dill, paprika, and soy sauce.

    Introduce the vegetable broth and let the mix simmer gently.

    In a bowl, blend the cornstarch with a bit of cold water to make a paste. Stir this into the soup till it thickens.

    Add the milk and simmer for a couple more minutes.

    On low heat, integrate the sour cream and lemon juice into the soup.

    Season to your liking with salt and pepper.

    In another pan, fry the 1 cup of mushrooms you set aside until golden and use these for garnish.

    Serve the soup in bowls, topping each with the fried mushrooms and a dash of parsley.

    Dive into the heartwarming flavors of this Hungarian Mushroom Soup, an embodiment of Hungarian culinary artistry. Relish the harmonious blend of mushrooms, paprika, and creaminess that ensures every bite is an experience in itself.

  • Savory Mediterranean Vegetable and Cheese Cake

    Savory Mediterranean Vegetable and Cheese Cake

    Experience the delightful blend of Mediterranean flavors with our Savory Mediterranean Vegetable and Cheese Cake. This savory cake, made from a soft, moist dough, is filled with vibrant vegetables, tangy feta cheese, and creamy mozzarella. Perfect for breakfast, brunch, or as a delicious snack, this dish is not only flavorful but also nutritious. Let’s dive into the details of making this delectable cake.

    Ingredients
    For the Batter
    • 2 eggs
    • 50 ml (3 1/2 tbsp) vegetable oil
    • 100 ml (1/2 cup) milk
    • Salt, to taste
    • 5 g (1 tsp) baking powder
    • 130 g (1 cup + 1 tbsp) flour
    For the Filling
    • 1 sweet yellow pepper, chopped
    • 1 sweet red pepper, chopped
    • 1 tomato, chopped
    • 50 g (1/4 cup) green olives, sliced
    • 100 g (3 1/2 ounces) feta cheese, crumbled
    • Fresh dill, to taste
    • 100 g (3 1/2 ounces) hard mozzarella cheese, shredded
    Other
    • 20 g (1 1/2 tbsp) butter, for wiping the mold
    • Flour, for dusting the mold
    • Grated mozzarella, to taste
    Instructions
    Preparing the Batter
    1. Mix Wet Ingredients: Crack the eggs into a mixing bowl. Add the vegetable oil and milk. Using a whisk or a mixer, beat the ingredients until they are well combined. Season with salt according to your taste.
    2. Incorporate Dry Ingredients: Sprinkle in the baking powder and gradually add the flour. Continue beating until the batter is smooth and lump-free.
    Preparing the Filling
    1. Chop the Vegetables: Finely chop the yellow and red peppers, tomato, and slice the green olives. Crumble the feta cheese and grate the hard mozzarella cheese. Chop a small bunch of fresh dill.
    2. Combine Filling Ingredients: In a separate large bowl, combine the chopped peppers, tomato, olives, crumbled feta cheese, chopped dill, and half of the grated mozzarella. Mix well to ensure all the ingredients are evenly distributed.
    Assembling the Cake
    1. Prepare the Mold: Preheat your oven to 180°C (350°F). Grease a baking mold with butter, ensuring all sides are well coated. Dust the mold with flour to prevent the cake from sticking.
    2. Combine Batter and Filling: Gently fold the vegetable and cheese mixture into the prepared batter. Mix until the filling is evenly distributed throughout the batter.
    3. Pour into Mold: Pour the resulting mixture into the prepared mold. Spread it out evenly using a spatula.
    4. Top with Mozzarella: Sprinkle the remaining grated mozzarella cheese evenly over the top of the batter.
    Baking
    1. Bake the Cake: Place the mold in the preheated oven and bake for about 35 minutes. The cake is done when the top is golden brown and crispy, and a toothpick inserted into the center comes out clean.
    2. Cool and Serve: Once baked, remove the cake from the oven and allow it to cool slightly in the mold. After 10 minutes, transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature.
    Serving Suggestions

    This savory cake pairs wonderfully with a fresh green salad or a bowl of soup. It’s also great on its own as a satisfying snack. Perfect for any occasion, this Mediterranean Vegetable and Cheese Cake is sure to impress with its rich flavors and delightful texture.

    Nutrition Information
    • Servings: 8
    • Calories: 220 per serving
    • Total Fat: 12g
    • Saturated Fat: 5g
    • Cholesterol: 60mg
    • Sodium: 400mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 2g
    • Sugars: 3g
    • Protein: 10g

    Indulge in the wholesome goodness of our Savory Mediterranean Vegetable and Cheese Cake, a dish that’s as nutritious as it is delicious. Perfect for family gatherings, potlucks, or a cozy meal at home, this recipe is a surefire way to delight your taste buds and nourish your body. Enjoy!