Butter Swim Biscuits

The name “butter swim” comes from the fact that these biscuits are actually swimming in a pool of butter before they are baked. There’s no need for more butter at the table because they’re fluffy and buttery. Simple to create with staples from the cupboard. Ideal for dinner or breakfast.

Five minutes for preparation

Cooking Time: 25 minutes

30 minutes in total

9 servings

9 biscuits in total;

ingredients Butter Swim Biscuits

1. ½ cup butter without salt
2. 2 and a half cups all-purpose flour
3. four tsp powdered baking powder
4. Four tsp white sugar
5. One tsp salt
6. a half-cup of buttermilk

Guidelines for Butter Swim Biscuits

• Compile every component.
• Heat the oven to 450 degrees Fahrenheit, or 230 degrees Celsius.
• Put butter into an 8-inch square baking dish made of glass or ceramic. For one minute, microwave. Stir butter and cook, stirring, every 20 seconds or so until butter is fully melted.
• In a bowl, sift together flour, baking powder, sugar, and salt.
• Add buttermilk and stir to mix.
• Transfer into the ovenproof dish and cover with the melted butter. To divide the dough into nine equal pieces, use a bench scraper.
• Bake for 20 to 25 minutes in a preheated oven, or until the top begins to brown.

Nutrition Information

(per serving)

244 Calories

31g Carbs

and 11g Fat

5 grams of protein. 

Pesto Pasta with Chicken

This spaghetti with chicken pesto is tasty and simple to make. For a quick dinner, serve with salad and crusty bread. You can adjust the amount of pesto sauce to your preference. Although it takes more time to prepare, using homemade pesto will taste even better. Have fun!

Ten minutes for preparation

Cooking Time: 20 minutes

30 minutes in total

Servings: 8 components

Ingredients for Pesto Pasta with Chicken

1. One package (16 ounces) of bow tie pasta
2. One tsp olive oil
3. two minced garlic cloves
4. Two boneless, skinless chicken breasts, sliced into small pieces
5. One dash of finely ground red pepper flakes, or to taste
6. Half a cup of pesto sauce
7. 1/4 cup oil-filled sun-drained, sliced, and dried tomatoes

Guidelines Pesto Pasta with Chicken

•  Heavily salted water in a large saucepan should be brought to a boil. Add the pasta and cook for 8 to 10 minutes, or until al dente; drain. In a big skillet, heat the oil over medium heat.
• Tenderly sauté the garlic, add the chicken, and season with red pepper flakes.
• Cook until the chicken is thoroughly done and browned.
• In a large bowl, combine spaghetti, chicken, pesto, and sun-dried tomatoes; toss to cover evenly.

Nutrition Information 

(per serving)

328 Calories

43g Carbs 

and 10g Fat

17 grams of protein

Perfect Lemon Curd

A traditional lemon curd with a delightfully tangy, sweet, and creamy texture. Delicious spread on scones or used to fill pastries and tarts.

Ten minutes for preparation

Cooking Time: 5 minutes

15 minutes in total

12 servings

What Is the Duration of Lemon Curd?

The homemade lemon curd should keep for approximately a month if kept in the refrigerator in an airtight container.

Is Lemon Curd Freezer Friendly?

Lemon curd does freeze fairly nicely. The curd can be frozen for up to a year. Before you need to use it, let it thaw in the refrigerator for about twenty-four houre

Ingredients for Perfect Lemon Curd

1. One-fourth cup of freshly squeezed lemon juice
2. Half a cup of white sugar
3. ½ cup diced unsalted butter
4. Three big eggs
5. One tablespoon of finely chopped lemon peel

Guidelines

• In a 2-quart saucepan, mix together lemon juice, sugar, butter, eggs, and lemon zest.
• Stirring frequently to keep the eggs from curdling, cook over medium-low heat for 5 to 6 minutes, or until the mixture begins to grow thick and bubbles start to rise to the surface.
• Take the saucepan off of the burner, then move the curd into a big basin. Cover the bowl with plastic wrap to keep a skin from forming. As it cools, the curd will get even thicker. Place in the fridge.

Nutrition Information (per serving)

138 Calories

14g Carbs

and 9g Fat

Two grams of protein

Healing Cabbage Soup

This cabbage soup is what my body demands anytime I have a cold, but it’s also quite good on a chilly winter night. It’s quite simple to prepare; for a heartier supper, toss in some more veggies, leftover chicken, or rice.

15 minutes for preparation
35 minutes for cooking
50 minutes in total
8 servings

How to Keep Soups in Storage

After allowing the cabbage soup to cool, pour it into an airtight container. For up to five days, keep it refrigerated. Warm up again on the burner or in the microwave.

Is Freezing Cabbage Soup Possible?

Indeed! Soups like cabbage freeze quite nicely. Spoon the chilled soup into serving-sized freezer bags (or other freezer-safe receptacles), press out any straggling air, and store flat in the freezer. Put a label with the freeze for a maximum of three months after the date. Reheat on the stovetop after thawing in the refrigerator for the night.

Ingredients for healing cabbage soup

1. Three teaspoons of olive oil
2. ½ chopped onion
3. two chopped garlic cloves
4. Two cups of water
5. Four tsp finely chopped chicken bouillon
6. 1 tsp salt, or more to taste
7. 1/4 tsp black pepper, or according to taste
8. ½ head of finely chopped, cored cabbage
9. One 14.5-oz can of diced and drained Italian-style stewed tomatoes

Guidelines for healing cabbage soup

 

• Warm up the olive oil in a big stockpot on medium heat. Add the onion and garlic, and simmer for about 5 minutes, or until the onion is translucent.
• Add the bouillon, salt, pepper, and water and stir. After bringing to a boil, add cabbage and stir. Simmer for ten minutes or until cabbage begins to wilt.
• Add tomatoes and stir. Bring everything back to a boil and simmer, stirring frequently, for 15 to 30 minutes.
• Enjoy and serve hot.

Nutrition Information

(per serving)

82 Calories

5 grams of fat

and 9 grams of carbohydrates

Two grams of protein

Sausage Hashbrowns 

With hash browns, sausage, eggs, and cheese in this breakfast casserole recipe, what’s not to love? You can prepare it in advance and store it in the refrigerator until you’re ready to bake it. It’s perfect for a simple Christmas morning breakfast, an overnight guest, or a business picnic!

Twenty minutes for preparation

50 minutes for cooking

One hour and ten minutes total

10 servings

One 9 by 13-inch casserole is produced;

ingredients:

1. cooking spray
2. Two pounds of spicy breakfast sausage in bulk
3. Two pounds of potatoes, hash browns, frozen
4. Two cups of cheddar cheese, shredded
5. One 7-oz can of green chilies (optional)
6. Eight big eggs
7. two glasses of milk
8. One tsp salt
9. ½ teaspoon of black pepper, ground
10. One-half teaspoon of onion powder
11. One-half teaspoon of powdered garlic

Guidelines

• Set the oven temperature to 350°F, or 175°C.
• Spray a 9×13-inch baking dish with cooking spray cooK and stir sausage in a hot skillet over medium heat until crumbly and no longer pink, 5 to 7 minutes. Drain and discard grease, and transfer sausage to a bowl
• Cook hash browns in the skillet in the residual grease over medium heat, stirring occasionally, until lightly browned, about 8 minutes. Remove from the heat.
• Transfer hash browns to the prepared baking dish and spread in an even layer across the bottom. Sprinkle cooked sausage over top, then layer with Cheddar cheese and chile peppers.
• Whisk milk, eggs, salt, pepper, onion powder, and garlic powder together in a bowl. Pour over hash brown mixture.
• Bake casserole, uncovered, in the preheated oven until bubbly and the top is golden brown,
• 35 to 40 minutes till golden brown. Nutrition Information

Christmas pie

It’s delicious without being too heavy with this pie. It does bring to mind a snow-covered Christmas morning.

Thirty minutes to be ready

Two hours and thirty minutes extra

Three hours all up.

Eight portions

The yield is one nine-inch pie.

Ingredients

1. One flavorless package (.25 ounces) of gelatin
2. A half-cup of chilled water.
3. One cup of sugar powder
4. One tablespoon all-purpose flour
5. One-half teaspoon saltA
6. quarter of a cup of milk
7. Half a teaspoon of extra-virgin vanilla
8. A single cup of coconut flakes
9. Three egg whites
10. can be whipped using ½ cup heavy cream.
11. Half a teaspoon of cream of tartar
12. One nine-inch pie crust, baked
13. two teaspoons of coconut shredded finely
14. Procedure

• Sprinkle the gelatin over cold water and allow it to soften.
• In a pot, combine 1/2 salt, sugar, and flour in a cup. Slowly stir in milk. Cook, stirring, over low heat until boiling. B
• oil for one minute, then remove from the heat.
• Transfer to a big bowl. Stir in the dissolved gelatin. Use a rotary mixer to blend it smooth once it has partially set.
• Blend in vanilla and one cup of coconut.
• Whip the cream until it becomes firm. Gently fold into coconut mixture.
• In a another bowl, beat the egg whites until frothy. Beat in cream of tartar and 1/2 cup sugar. Continue beating the egg whites until stiff peaks form. Fold into coconut mixture and combine. Pour the cooled filling into the pie crust.
• Top with more coconut. Pie needs two hours to chill.maybe all night.

Information on Nutrition

(each serving)

324 energy

44g of carbohydrates,

5 grams of protein

,and 15g of fat

Mamaw’s Chicken and Rice Casserole

I grew up using this recipe for chicken and rice casserole. It was given to my grandmother many years ago at a potluck by a woman from the church! My mother inherited it from her, and the family has always loved it. Simple and quick for a school night, and they taste even better the next day! Of course, you could use less butter on top; my mother and grandmother usually used the entire stick (you gotta love Southern ladies and their butter!).

Ten minutes for preparation

Cooking Time: One Hour

Extra Time: Ten Minutes

1 hour 20 minutes in total

Yield: 6 servings;

Servings: 6.

How to Keep Rice Casserole and Chicken Stored

Remaining food can be kept in the refrigerator for up to four days if it is sealed tightly. It’s Any dish containing rice should be fully reheated since leftover rice, even when kept in the refrigerator, might develop a bacteria that can lead to foodborne disease.

To keep the rice moist, add a few drops of water, and then reheat it to a temperature of 165 degrees Fahrenheit or higher in the oven or microwave. To make sure it has reached the right temperature, use a food thermometer.

How to Freeze Rice Casserole with Chicken

This hearty casserole freezes beautifully. Cook the recipe in an aluminum pan if freezing it. After allowing the casserole to cool fully, cover it with an aluminum foil layer and a layer of storage wrap. For up to three months, store in the freezer. Warm up in the Refrigerate overnight and reheat using a microwave or oven.

Components

1. Cut three chicken breasts into cubes.
2. two cups of water
3. Two cups of quick-cook white rice
4. One 10.75-oz can of cream of chicken soup with
5. One cream of celery soup can (10.75 ounces)
6. One cream of mushroom soup can (10.75 ounces)
7. To taste, add salt and ground black pepper.
8. Half a cup of butter, cut into pats

 

Guidelines

• Compile every component
• Set oven temperature to 400 F, or 200 C. Grease a casserole dish’s bottom and sides.
• In the prepared casserole dish, stir together chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup; season with salt and pepper.
• Evenly distribute butter on top of the chicken mixture.
• Bake for one hour to seventy-five minutes, or until the rice is soft and the chicken is cooked through, in a preheated oven. Allow to cool for ten to fifteen minutes prior to serving.

Nutrition Information

(per serving)

441 Calories

25g Fat,

37g Carbs

17 grams of protein

Simple and Classic Ambrosia Salad

This simple ambrosia salad dish is chilly, creamy, sweet, and refreshing. It’s a typical American fruit salad made in a single dish in only 15 minutes.

Why you’ll adore it.
 Whatever you call it, there’s no doubting that citrus fruit, coconut, marshmallows, and a creamy sauce is a delicious combination.

This ambrosia fruit salad is popular at potlucks, family gatherings, and holiday festivities. It’s a Midwest and southern classic with an unusual blend of ingredients that happen to taste delicious together! It’s also inexpensive, easy to prepare, and travels well, making it the perfect food to bring along that no one can refuse.

This simple ambrosia salad dish is chilly, creamy, sweet, and refreshing. It’s a typical American fruit salad made in a single dish in only 15 minutes.

Prep Time: 15minutes 
Total Time: 15minutes 
Servings: 8

Ingredients for Simple and Classic Ambrosia Salad

• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 8 ounces whipped topping (I used Cool Whip) thawed until it’s easily spreadable
• 1 (11 ounce) can mandarin oranges drained
• 1 (8 ounce) can pineapple tidbits drained
• 1 cup mini marshmallows
• 1 cup sweetened shredded coconut
• 1 cup maraschino cherries drained

Instructions for Simple and Classic Ambrosia Salad

1. In a large mixing bowl, blend the sour cream and vanilla extract until completely smooth.
2. Gently whisk in the Cool Whip.
3. Fold in the remaining ingredients (with a spatula).
4. You can eat it right away, but I recommend covering the bowl and freezing it for a few hours beforehand to allow the flavors to combine.
5. Please note that the container sizes of canned fruit and cherries may vary, therefore exact measurements are not required.
6. Feel free to use more or less of any ingredient than indicated.

NUTRITIONAL INFO:

Calories: 250kcal | Carbohydrates: 38g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 63mg | Potassium: 180mg | Fiber: 2g | Sugar: 34g | Vitamin A: 649IU | Vitamin C: 16mg | Calcium: 62mg | Iron: 1mg

Old fashioned Southern Spoon Bread

Southern Spoon Bread is an old-fashioned recipe for souffle-like cornbread with a custardy texture, which is scooped with a spoon rather than sliced. This delectable bread may be substituted for classic cornbread with any meal, and you will fall in love with the texture and flavor!

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hr

Servings: 8 servings  

Ingredients for old fashioned Southern Spoon Bread 

• 2 tablespoons unsalted butter
• 2 1/2 cups whole milk or 2%
• 1 cup stone ground cornmeal yellow or white
• 1 teaspoon salt
• 3 large eggs beaten
• 3 tablespoon granulated sugar optional
• 2 teaspoons baking powder
• 3 tablespoons melted butter unsalted

Instructions for old fashioned Southern Spoon Bread 

1. Preheat your oven to 350°F. set 2 tablespoons of butter in an 8-inch square baking dish and set in the oven to warm.

   Meanwhile, combine the cornmeal and salt in a medium mixing dish. Heat the milk in a medium saucepan over medium heat until little bubbles appear around the rims but it does not boil.

   Pour in the cornmeal slowly, stirring with a wooden spoon to prevent lumps from forming. Cook the cornmeal mixture for 5 minutes, stirring regularly, until it thickens. Remove the pan from the heat.

2. Add 2 tablespoons of the warm cornmeal mixture to the beaten eggs and whisk together. Repeat with another 2 teaspoons of the cornmeal mixture. This is known as “tempering” or warming the eggs so that they do not scramble when added to the batter.

   Pour the tempered egg mixture into the pan with the remaining cornmeal mixture, whisking to incorporate. Whisk in the sugar, baking powder, and melted butter. Carefully take the baking dish from the oven and add the batter.

3. Return the dish to the oven and bake the spoon bread for 35 to 45 minutes, or until the top is light golden brown, the middle is set, and a toothpick comes out clean. Serve warm spoon bread with butter and honey!

NOTES:

• For the finest flavor and texture, use high-quality, fine stone-ground cornmeal. Cornmeal, whether yellow or white, is excellent.
• Do not use cornmeal mix, as it contains leavening agents and other substances.
• While spoon bread tastes best fresh from the oven, it may be made a day or two ahead of time and warmed in the oven, wrapped with foil, when ready to serve.
• The batter can be prepared ahead of time and refrigerated in an airtight container until ready to bake.
• Leftover spoon bread can be refrigerated in an airtight container for up to three days.

Nutritional Info:

Serving: 1serving | Calories: 206kcal | Carbohydrates: 20.4g | Protein: 5.9g | Fat: 11.9g | Saturated Fat: 6.6g | Cholesterol: 88mg | Sodium: 352mg | Potassium: 303mg | Fiber: 1.1g | Sugar: 8.8g | Calcium: 152mg | Iron: 1mg

Garlic Butter Steak Bites and Potatoes 

The classic combination of steak and potatoes! With excellent cause! It’s very nice to serve well cooked juicy steak with any type of potato. But there are instances when you just don’t have the time or money for a full-fledged steak meal. This is where this delicious Garlic Butter Steak and Potatoes recipe comes in!

This dish is a one-pan take on steak and potatoes that is not only quick to prepare but also delicious. It’s made up of marinated sirloin steak that’s been expertly sautéed with garlic and then tossed with baby potatoes that were cooked in the same skillet. It’s a simple recipe with a lot of flavor that the whole family will enjoy!

Steak with Garlic Butter and Potatoes

This tasty Garlic Butter Steak and Potatoes is a one-pan meal with only 10 ingredients! The meal is a quick and easy way to prepare delicious steak and scrumptious potatoes that are filled with garlicky delight! It’s a fantastic weeknight dish that takes less than 30 minutes to prepare!

Prep Time: 15minutes 

Cook Time: 12minutes 

Total Time: 27minutes 

 Servings: 4 

Ingredients for Garlic Butter Steak Bites and Potatoes 

Steak Marinade

1½ pounds sirloin steak cut into 1 inch cubes

⅓ cup soy sauce low sodium

1 tablespoon olive oil

1 tablespoon Sriracha sauce

Potatoes

1½ pounds baby potatoes cut in half if too big

1 tablespoon olive oil

3 tablespoons butter

5 cloves garlic minced

1 tablespoon Italian seasoning

½ teaspoon salt or to taste

½ teaspoon black pepper or to taste

Instructions for Garlic Butter Steak Bites and Potatoes 

1. Combine all of the steak marinade ingredients in a medium-sized mixing basin.
2. While the potatoes cook, set aside.
3. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
4. Cook for about 8 minutes, or until the potatoes are browned and cooked through. Place on a platter.
5. Add the remaining butter, garlic, and Italian spice to the same skillet. Cook for 30 seconds, or until fragrant.
6. Spread the meat in a single layer, reserving any leftover marinade.
7. Cook without touching it for 1 minute, then toss and sear for another minute.
8. Cook for another minute after pouring the reserved marinade over the steak.
9. Return the potatoes to the skillet and simmer until heated through. Season to taste with salt and pepper.
10. Remove from the heat and garnish with fresh parsley or Parmesan cheese.

NOTES:

• Make use of both the butter and the oil. Use olive oil in addition to the butter.
• This keeps the milk solids in butter from burning and turning bitter.
• Separately, cook the potatoes. The potatoes must be cooked first, not only because they take longer to prepare, but also because the meat requires that time to marinate.
• Avoid overcooking the meat. If you want your meat well done, go ahead and cook it! If you don’t have one, grill the sirloin pieces for only a few minutes on each side.
• When stored in an airtight container or freezer, leftovers will keep in the fridge for up to 3 days or in the freezer for up to 3 months.
• Simply reheat them in the microwave for about 3 minutes on medium heat. If you want, you may reheat them in a skillet.
• If frozen, thaw in the fridge overnight before reheating in the oven for about 15 minutes at 350°F (176°C).

Nutritional Info: 

Serving: 1serving | Calories: 501kcal | Carbohydrates: 33g | Protein: 43g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 1317mg | Potassium: 1489mg | Fiber: 5g | Sugar: 2g | Vitamin A: 294IU | Vitamin C: 37mg | Calcium: 66mg | Iron: 6mg

Quick n Easy Mediterranean Stuffed Chicken 

These stuffed chicken breasts are a delicious and nutritious weeknight supper. They’re simple to make and can be served with all of your favorite sides for a healthful family dinner.

This healthy low-carb dinner is both delicious and simple to prepare! Mediterranean stuffed chicken is a quick and easy evening supper that can be served in just 30 minutes and is packed with fresh and vibrant ingredients.

 Prep Time: 10minutes 

 Cook Time: 25minutes 

 Total Time: 35minutes 

 Servings: 4

Ingredients for Quick n Easy Mediterranean Stuffed Chicken 

• 4 8- ounce skinless boneless chicken breasts
• 1 teaspoon oregano
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup baby spinach chopped
• ½ cup crumbled feta cheese
• ¼ cup chopped roasted red peppers
• 1 tablespoon chopped basil
• 2 tablespoons kalamata olives
• 2 garlic cloves minced
• 2 tablespoons olive oil divided

Instructions for Quick n Easy Mediterranean Stuffed Chicken 

1. Preheat the oven to 400° Fahrenheit.
2. Dry the chicken with a paper towel. Make a horizontal slit in the thickest section of the chicken breast to form a pocket, taking care not to cut all the way through.
3. Season the chicken breast with oregano, paprika, salt, and pepper, then rub the seasoning into both sides.
4. In a small bowl, mix together the spinach, feta cheese, roasted red peppers, basil, olives, garlic, and 1 tablespoon olive oil. Stuff the mixture equally into the chicken breasts. To shut each pocket, use a pair of toothpicks.
5. Heat the remaining olive oil in a large oven-safe skillet or cast iron skillet. Add the stuffed chicken and sear until golden brown, about 3 minutes per side.
6. Place the skillet, uncovered, in the oven for 15-18 minutes, or until thoroughly cooked.

NOTES:

Storage: Keep any leftovers in an airtight container. They will persist for up to three days.

Nutritional Info:

Calories: 384kcal | Carbohydrates: 3g | Protein: 51g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 162mg | Sodium: 952mg | Potassium: 905mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1061IU | Vitamin C: 9mg | Calcium: 125mg | Iron: 1mg

Delicious Air Fryer Egg Rolls Recipe 

A healthier take on your favorite restaurant dish, egg rolls, are these air fryer versions. Thanks to the handy air fryer, they require a lot less oil than their conventional equivalents.

Prep Time 10 minutes

Cook Time 12 minutes

second batch air fryer cook time 12 minutes

Total Time 34 minutes

Servings 15 egg rolls

Ingredients for Delicious AirFryer Egg Roll Recipe 

• 1.5 tablespoons sesame oil
• 1 pound Ground pork chicken, or turkey
• 3 cloves garlic peeled and minced
• 1 tablespoon fresh ginger peeled and minced
• ¼ cup chopped celery
• ½ onion diced
• ¼ cup green onions chopped
• 10 oz cabbage slaw (1 bag, or veggie slaw)
• ¼ cup low sodium Tamari (or soy sauce)
• 2 tablespoons maple syrup (or sweetener of choice, such as agave or honey)
• 1 tablespoon rice wine vinegar
• Salt and pepper
• 12-15 egg roll wrappers
• Olive oil cooking spray (or cooking spray of choice)
• Asian sweet and sour sauce for dipping

Instructions for Delicious AirFryer Egg Roll Recipe :

Heating the filling

1. A medium-sized skillet should be heated to medium heat.
2. Using a wooden spoon or spatula, break up the ground beef after the pan is hot. Cook until it’s thoroughly cooked and has a lovely golden brown color. Move the cooked meat to a dish or bowl.
3. Reduce the heat to medium-low and add 1 tablespoon of sesame oil to the pan you used to fry the meat.
4. Add the onion, celery, ginger, and garlic to the heated oil. Once the vegetables are nice and tender and transparent, season with salt and pepper, stir, and simmer for about 3–4 minutes.
5. Toss in the vegetable slaw and heat for an additional two minutes.
6. In the meantime, whisk together the soy sauce, vinegar, maple syrup, and a small amount of salt and pepper in a small mixing dish.
7. After adding the sauce to the vegetables in the pan, let it cook for two minutes.
8. Reintroduce the meat to the pan and combine it with the vegetables and sauce. After a few minutes, turn off the heat and allow the mixture to cool.
9. For most air fryers, this requires 5 minutes of preheating to 400 degrees Fahrenheit.

Putting the egg roll together

1. to wrap and assemble the egg rolls. One egg roll wrapper should be placed with one of its tips facing you.
2. Run a finger over the edge of the egg roll wrapper after dipping it in some water.
3. With the bottom of the wrapper facing you, spoon about 1 tablespoon of the meat and vegetable filling. When you get to the end, fold in the sides of the wrapper like a burrito and roll the wrapper over the filling, wrapping it up and away from you.
4. Use water to seal the edges. Egg wash is another option; just beat one egg softly in a small basin with a half-teaspoon of water. Makes roughly 12 to 15 egg rolls. Continue until all the egg rolls are created.
5. Depending on the size of your air fryer, you may need to cook the egg rolls in batches. First, spray the air fryer basket with olive oil cooking spray before adding the egg rolls in a single layer.
6. Apply additional cooking spray to the egg rolls, then close the basket and cook them at 400 degrees F for 6 minutes. After that, turn the rolls over, spray the other side as well, and cook for an additional 4 minutes, or until they are extremely crispy and have a golden brown color all over.
7. Once all of the egg rolls are fried, carry out the previously mentioned procedures.
8. Remove, allow to cool, and serve with Asian dipping sauce, sweet and sour.

Recipe Notes/ Substitutions

• For these egg rolls, you can use ground turkey, ground pig, ground chicken, or even sausage.
• Any type of store-bought vegetable slaw will do. You can also purchase some cabbage and carrots and shred them yourself. Just make sure the vegetables weigh roughly 10 ounces.
• When assembling the egg rolls, take care not to overfill them as this could cause the wrapping to tear. The amount of filling should be roughly 1 tablespoon.
• To quickly seal the egg rolls and ensure that the filling stays beautiful and intact while they cook, use egg wash or water.
• Since air fryers differ in their cooking periods, make necessary adjustments if the egg rolls start to get overly crispy. Six minutes on the first, I discovered 4 minutes on the second side worked best with my air fryer.
• To keep these egg rolls chilled. After allowing them to cool fully, move them to an airtight container and store it in the refrigerator for up to three days. Reheat in the air fryer for 3–4 minutes at 350 degrees F or for 35–45 seconds on high in the microwave.

Nutritional Info:

Calories135CaloriesfromFat72Fat8g12%SaturatedFat3g19%Cholesterol23mg8%Sodium295mg13%Potassium 128mg4%Carbohydrates 9g3%Fiber 1g4%Sugar 2g2%Protein 7g14%Vitamin A 28IU1%Vitamin C 1mg1%Calcium 17mg2%Iron 1mg6%

 

Delicious French Onion Soup Recipe:

This rich broth-based baked French Onion Soup recipe is topped with a cheesy crust that you will guard with your spoon…or knife. No sharing allowed. Hearty and comforting, this easy onion soup makes a regular appearance on our table.

What is French Onion Soup

French Onion Soup is super easy to make at home and so impressive to share with guests. It does take a while to cook the onions down but you can do this in advance and then store in the refrigerator until you’re ready to serve. Don’t become all impatient and shorten the cooking time on the onions. You want a deep caramel color before you add the liquids. This gives the broth that rich flavor that’s so prominent in the restaurant versions I’ve had.

What is the best onion for French Onion Soup?

All onions would work well but my favorite onion for making French Onion Soup is the Vidalia or other sweet onion. The sugars in the onion help the caramelization process along and really deeps the flavor lending a sorta sweet/savory thing going on that’s superbly splendid in this soup.

I use the same onions for this Caramelized Onion recipe….which is essentially the base for this easy French Onion Soup. If you can’t find Vidalia onions or other sweet onions, you can use a combination of yellow and red onions to get the rich, sweet flavor and deep, golden color.

Fantastic for a cold winter day, Baked French Onion Soup is savory and hearty with a thick blanket of melted heaven.

Prep Time: 15minutes 

Cook Time: 1hour 30minutes 

Total Time: 1hour 45minutes 

Servings: 6 servings

INGREDIENTS:

⭐4 large vidalia onions sliced into 1/2 inch rings

⭐4 tablespoons unsalted butter

⭐3 tablespoons olive oil

⭐1/2 teaspoon kosher salt

⭐1/2 teaspoon freshly ground pepper

⭐2 teaspoons granulated sugar

⭐1 1/2 tablespoons chopped fresh thyme

⭐1/4 cup dry red wine I used Cabernet

⭐6 cups low sodium beef stock

⭐2 bay leaves

⭐2 cups grated Gruyere cheese

⭐1 baguette sliced into 1/2 inch slices (you will need 4)

INSTRUCTIONS:

⭐Preheat the oven to 350 degrees.

⭐Brush both sides of the baguette slices with olive oil and place on a baking sheet in a single layer. Bake in the oven for 10 minutes and then turn over. Bake for an additional 10 minutes or until golden. Transfer to a wire rack and cool to room temperature.

⭐In a large dutch oven or heavy bottomed stock pot, heat the olive oil and butter over medium heat until melted and starting to bubble. Add the onions to the pot and cook until softened stirring occasionally.

⭐Add the salt, pepper and sugar stirring to combine and continue cooking until the onions are a deep caramel color, approximately 45-50 minutes.

⭐Stir in the thyme and red wine. Continue cooking until the red wine has evaporated and then add the beef stock and bay leaves.

⭐Bring the mixture to a boil and then turn the heat to low. Simmer over low heat for 10 minutes to allow the flavors to combine. Season with salt and pepper to taste.

⭐Ladle the soup into four oven-safe crocks or bowls. Top each bowl with one slice of baguette and 1/2 cup of cheese. Broil the soup under the broiler on low until the cheese is melted and golden. Serve immediately.

⭐Note: The soup can be made in advance and stored in an airtight container refrigerated for up to 2 days or frozen for up to 2 months. Heat the soup over low heat and then follow the directions for serving. (beginning with Ladle the soup…)

NOTES:

Make this vegetarian by swapping out the beef stock for vegetable stock!

NUTRITIONAL INFO:

Serving: 0g | Calories: 541kcal | Carbohydrates: 42g | Protein: 23g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 68mg | Sodium: 1091mg | Potassium: 798mg | Fiber: 3g | Sugar: 14g | Vitamin A: 735IU | Vitamin C: 13.4mg | Calcium: 550mg | Iron: 2.9mg

For Headaches:

Feeling that pesky headache? The menthol in search Vicks can ease your pain. Just rub a little on your temples.

Pamper Your Feet:

Want soft feet? Slather some search Vicks on them before bed, pop on some old socks, and wash it off in the morning. For super soft heels, scrub with a pumice stone and moisturize.

Train Your Pets:

Keep your pets from marking inside by applying Vicks to their usual spots. Its strong scent keeps both cats and dogs at bay.

Protect Your Furniture:

Save your furniture from your cat’s claws! Dab some Vicks on their favorite scratching posts.

Fade Stretch Marks:

Regularly applying Vicks can help reduce the visibility of stretch marks over time.

Battle Toenail Fungus:

Apply search Vicks every night, wear socks, and trim the affected nail in the morning. Keep at it until it’s gone.

Heal Bruises Faster:

Speed up your bruise recovery and reduce swelling with a little search Vicks.

Earache No More:

Temporary earache? Try placing a Vicks-coated cotton ball in your ear for a few hours. But if it lingers, see a doctor.

Clearer Skin:

Combat acne by applying a thin layer of Vicks overnight. Wash it off in the morning for cleaner skin with consistent use.

Muscle and Back Pain Relief:

Vicks’ natural ingredients can soothe muscle and back pain. Rub it into areas like sore elbows for relief.

Trim That Belly:

Mix one tablespoon each of crushed camphor, alcohol, and baking soda with half a jar of search Vicks. Apply it to your tummy, wrap in plastic before a workout, and rinse off afterward. Doing this 2-3 times a week can help in toning, just like some commercial creams.

Always do a patch test before trying out new search Vicks uses to ensure your skin loves it as much as you do!

A CLASSIC RECIPE WITH A SOUTHERN TWIST

A traditional appetiser that has been enjoyed for generations is deviled eggs. Our Southern Style Deviled Eggs recipe uses flavours that are sure to please your palate while putting a distinctive spin on this classic meal. These are the greatest deviled eggs you’ve ever tasted because they are the ideal balance of flavour and creaminess.

INGREDIENTS FOR SAVOR THE TASTE OF SOUTHERN STYLE DEVILED EGGS :

• 6 Large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon yellow mustard
• 1 tablespoon sweet pickle relish
• Salt and pepper, to taste
• Paprika, for garnish
• Chopped chives or parsley, for garnish (optional)

DIRECTIONS FOR SAVOR THE TASTE OF SOUTHERN STYLE DEVILED EGGS :

1. Place the eggs in a single layer in a saucepan and cover with water. Bring the water to a boil over medium heat. Once boiling, remove the saucepan from the heat, cover with a lid, and let the eggs sit in the hot water for 12 minutes.
2. Place the eggs in a dish of ice water to chill after 12 minutes. Peel and cut the eggs in half lengthwise once they have cooled.
3. Carefully remove the yolks from the egg halves and place them in a separate bowl. Mash the yolks with a fork.
4. Add mayonnaise, yellow mustard, sweet pickle relish, salt, and pepper to the mashed yolks. Mix until well combined and smooth.
5. Spoon or pipe the yolk mixture back into the egg white halves.
6. Sprinkle with paprika and garnish with chopped chives or parsley if desired.
7. To let the flavors combine, place the deviled eggs in the refrigerator for a minimum of half an hour before serving.
8. Enjoy your delicious Southern Style Deviled Eggs as a delightful appetizer or side dish!