PST-Algerie

Category: Recipes

  • Garlic Butter Steak and Potatoes

    Garlic Butter Steak and Potatoes

    Ingredients:
    1 1/2 pounds sirloin steak, cut into bite-sized pieces
    1 1/2 pounds baby potatoes, halved
    4 tablespoons olive oil, divided
    6 cloves garlic, minced
    4 tablespoons unsalted butter, divided
    1 teaspoon dried thyme
    1 teaspoon dried rosemary
    1 teaspoon dried oregano
    Salt and pepper to taste
    Fresh parsley, chopped for garnish
    Directions:
    Preheat your oven to 400°F (200°C).
    In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread the potatoes out in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until golden brown and tender.
    While the potatoes are roasting, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the bite-sized steak pieces to the skillet and cook until browned on all sides and cooked to your desired level of doneness, about 5-7 minutes. Remove the steak from the skillet and set aside.
    In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the dried thyme, dried rosemary, and dried oregano.
    Return the cooked steak to the skillet and toss to coat in the garlic butter sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
    Remove the roasted potatoes from the oven and add them to the skillet with the steak. Toss everything together until well combined.
    Melt the remaining 2 tablespoons of unsalted butter over the steak and potatoes, stirring gently to coat evenly.
    Serve the garlic butter steak and potatoes hot, garnished with fresh parsley.
    Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
    Kcal: 600 kcal | Servings: 4 servings🤤😋❤️
  • Cheesy Chicken Burritos Recipe

    Cheesy Chicken Burritos Recipe

    Ingredients :
    4 boneless skinless chicken breasts
    1 onion
    1 bell pepper
    2 portabello mushrooms
    1 1/2 cups Cream of Chicken Soup
    1 can diced tomatoes with peppers drained
    2 tablespoons butter melted
    3 cups Mexican blend shredded cheese
    8 tortillas
    Instructions :
    Boil chicken until tender. Approximately 30 minutes.
    Chop chicken into bite sized pieces.
    Melt butter in skillet or saute pan and saute diced shallots, bell pepper, and mushrooms until tender.
    Combine chicken, shallots, pepper and mushroom mixture with cream of chicken soup and Rotel.
    Place approximately 1 cup of mixture into center of tortilla.
    Wrap into burrito and place into baking dish. Repeat until all burritos have been made. Bake in 350 degree oven for 35 minutes, removing from oven at 30 minutes to top with cheese and return to oven for last 5 minutes.
    Freezing Instructions:
    Wrap tightly in foil.
    To bake: thaw in the refrigerator overnight and then bake as instructed.
    If frozen, bake at 350º for 1 hour.
  • Meatloaf Recipe with the Best Glaze

    Meatloaf Recipe with the Best Glaze

    Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy glaze that adds so much flavor to the meatloaf. Serve the easy meatloaf with mashed potatoes and a side of asparagus.

    Meatloaf Recipe:

    Ground beef mixed with onion, Panko breadcrumbs, fresh parsley and seasonings produces an irresistibly tender and juicy meatloaf. The sweet and tangy glaze adds amazing flavor to this classic meatloaf.

    Ingredients

    Meatloaf Ingredients:
    2 lbs ground beef, 85% or 90% lean
    1 med onion, finely chopped
    2 large eggs
    3 garlic cloves, minced
    3 Tbsp ketchup
    3 Tbsp fresh parsley, finely chopped
    3/4 cup Panko breadcrumbs
    1/3 cup milk
    1 ½ tsp salt, or to taste
    1 ½ tsp Italian seasoning
    ¼ tsp ground black pepper
    ½ tsp ground paprika
    Meatloaf Sauce Ingredients:
    3/4 cup ketchup
    1 ½ tsp white vinegar
    2 ½ Tbsp brown sugar
    1 tsp garlic powder
    ½ tsp onion powder
    ¼ tsp ground black pepper
    ¼ tsp salt

    Instructions

    Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.
    In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
    Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.

    In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes or until the internal temperature is 160˚F. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.

  • Creamy Garlic Parmesan Chicken

    Creamy Garlic Parmesan Chicken

    The ultimate comfort dish, this Creamy Garlic Parmesan Chicken is perfect for dinner tonight. Made with simple ingredients, this creamy chicken recipe is full of flavor. Perfectly cooked chicken coated in a creamy parmesan and garlic sauce, this recipe will become a household favorite.

    Ingredients
    2 large chicken breasts

    Breading:

    tbsp Gluten-Free Bake Mix 2, OR almond flour (60 mL)
    2 tbsp Parmesan cheese, kind in a canister (30 mL)
    1/2 tsp salt (2 mL)
    1/4 tsp black pepper (1 mL)

    Garlic Butter Parmesan Sauce:

    2 tbsp butter (30 mL)
    3 tbsp crushed garlic (45 mL)
    11/4 cups chicken stock (300 mL)
    1 cup whipping cream (250 mL)
    1/4 cup grated Mozzarella cheese (60 mL)
    2 tbsp Parmesan cheese (30 mL)
    1/2 tsp dried cilantro, OR dried parsley (2 mL)
    2 tsp chopped fresh cilantro, OR parsley (10 mL)

    How To Make Creamy Garlic Parmesan Chicken

    Slice chicken breasts in half longitudinally. In small bowl, combine Gluten-Free Bake Mix 2, OR almond flour, Parmesan cheese, salt and black pepper. Using a spoon, spoon mix on both sides of chicken cutlets.

    In hot olive oil, in large frying pan, place all chicken cutlets and cook on both sides, turning frequently until golden brown and almost cooked throughout.

    Garlic Butter Parmesan Sauce: In another frying pan, in butter, and over medium low heat stir fry garlic until turning golden. Add chicken stock, whipping cream, Mozzarella cheese and Parmesan cheese along with dried cilantro, OR dried parsley.

    Cook until cheeses are mixed in well and melted. Add chicken and cook in the sauce 1 to 2 minutes, until the chicken is tender and white throughout when cutting into a piece. Make sure not to overcook the chicken. Check it! Sprinkle with chopped fresh cilantro, OR parsley and serve.

  • for the Meatloaf

    for the Meatloaf

    Ingredients

    Ingredients for the Meatloaf:
    Ingredient Quantity
    Ground beef 1 1/2 lbs
    Bacon 8 slices
    Sharp cheddar cheese 1 cup
    Bread crumbs 1/2 cup
    Ketchup 1/4 cup
    Mustard 1/4 cup
    Worcestershire sauce 2 tbsp
    Onion 1
    Garlic 2 cloves
    Eggs 2
    Salt To taste
    Pepper To taste
    Ingredients for the Topping:
    Ingredient Quantity
    Ketchup 1/2 cup
    Mustard 1 tbsp
    Brown sugar 2 tbsp

    Instructions:

    Preheat the Oven:

    Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan and set it aside.

    Prepare the Meatloaf Mixture:

    In a large mixing bowl, combine the ground beef, cooked and crumbled bacon, shredded cheddar cheese, bread crumbs, ketchup, mustard, Worcestershire sauce, chopped onion, minced garlic, beaten eggs, salt, and pepper. Mix until well combined.

    Form the Meatloaf:

    Transfer the meatloaf mixture into the prepared loaf pan, pressing it down gently and shaping it into a loaf shape.

    Make the Topping:

    In a small bowl, whisk together the ketchup, mustard, and brown sugar to make the topping glaze.

    Add the Topping:

    Spread the topping glaze evenly over the top of the meatloaf.

    Bake:

    Place the loaf pan in the preheated oven and bake for 60-75 minutes, or until the meatloaf is cooked through and the top is golden brown.

    Rest and Serve:
    Remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing and serving.

  • Malai Chicken Bread Pockets

    Malai Chicken Bread Pockets

    Malai Chicken Bread Pockets

    Ingredients:
    • 2 tbsp oil
    • 1 tsp chopped garlic
    • 1 cup boneless chicken (or chicken with bones, then debone after boiling)
    • 1/2 tsp salt
    • 1/2 tsp red chili crushed
    • 1/2 tsp red chili powder
    • 1/2 tsp cumin powder
    • Water
    • 1/2 onion (finely chopped)
    • Capsicum (sliced lengthwise)
    • Tomato (seeded and chopped)
    • 1 tbsp soy sauce
    • 1 slice of cheese (optional)
    • Slices of bread
    • Bread crumbs
    • 2 eggs (beaten)
    • Oil for frying
    Instructions:
    1. Heat 2 tbsp oil, add chopped garlic, and cook for 20-30 seconds.
    2. Add chicken, fry for 1 minute until it changes color.
    3. Season with salt, red chili crushed, red chili powder, and cumin powder. Mix well, then add water.
    4. Cover and cook on medium-low flame for 8-10 minutes until the water evaporates and chicken is cooked.
    5. Add finely chopped onion, capsicum, and tomatoes. Stir for a few seconds.
    6. Mix in soy sauce and optional cheese slice. Cover until the cheese melts. Let it cool.
    7. Slice the corners of bread slices and roll them out flat with a rolling pin.
    8. Cut into rounds using a glass or cutter.
    9. Dip each round in beaten egg and coat with bread crumbs.
    10. Heat oil and fry rounds until golden and crispy.
    11. Prepare the sauce by mixing mayonnaise, salt, black pepper powder, ketchup, chili sauce, and a few drops of lemon juice.
    12. Cut each bread round in half, spread sauce, add a lettuce leaf, chicken filling, and more sauce.
    13. Serve these crispy bread pockets for iftar, tea time, or special guests!
    14. Enjoy this delightful treat!
  • Braised Lamb Shanks with Herb Infusion

    Braised Lamb Shanks with Herb Infusion

    Braised Lamb Shanks with Herb Infusion is a sophisticated and flavorful dish that highlights the tender, fall-off-the-bone quality of slow-cooked lamb. The shanks are braised in a rich broth infused with a medley of fresh herbs like rosemary, thyme, and parsley, along with garlic and aromatic vegetables. This slow-cooking process ensures the meat absorbs the deep, savory flavors of the herbs and spices, resulting in a hearty and elegant meal perfect for special gatherings or a cozy dinner.

    Ingredients:

    4 lamb shanks
    2 tablespoons olive oil
    2 onions, finely chopped
    3 cloves garlic, minced
    1 carrot, diced
    2 celery stalks, diced
    1 cup beef broth (additional for sauce if needed)
    2 cups beef broth
    1 can (14 oz) diced tomatoes
    2 tablespoons tomato paste
    1 teaspoon fresh thyme leaves
    1 teaspoon fresh rosemary, chopped
    Salt and pepper to taste

    Directions:

    Preheat the oven to 325°F (163°C).
    Season the lamb shanks with salt and pepper. In a large ovenproof pot, heat the olive oil over medium-high heat and brown the lamb shanks on all sides. Remove the shanks and set aside.
    In the same pot, add onions, garlic, carrot, and celery. Sauté until softened.
    Add 1 cup of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
    Stir in another 2 cups of beef broth, diced tomatoes, tomato paste, thyme, and rosemary. Bring to a simmer.
    Return the lamb shanks to the pot, cover, and transfer to the oven.
    Braise in the oven for 2 to 2.5 hours, or until the meat is tender and falls off the bone.
    Adjust seasoning with salt and pepper, and serve hot.
    Prep Time: 20 minutes | Cooking Time: 2.5 hours | Total Time: 2 hours 50 minutes
    Kcal: 450 kcal | Servings: 4 servings
  • The Best Cheesy Mashed Potatoes Recipes You Must Try

    The Best Cheesy Mashed Potatoes Recipes You Must Try

    Cheesy Mashed Potatoes take the classic comfort food to new heights by incorporating rich, melty cheese into the creamy, buttery base of traditional mashed potatoes. This dish is the ultimate side for any meal, offering a decadent twist that’s sure to please cheese lovers and potato aficionados alike. Perfect for holiday feasts, family dinners, or any occasion that calls for a bit of indulgence, these mashed potatoes are not only delicious but also easy to prepare, making them a must-try for anyone looking to elevate their culinary experience.

    The inspiration to create Cheesy Mashed Potatoes came from a desire to combine two of my greatest food loves: the comforting simplicity of mashed potatoes and the irresistible allure of melted cheese. The first time I experimented with adding cheese to my usual mashed potato recipe, the result was nothing short of a revelation. The creamy potatoes took on a new depth of flavor and richness that was met with rave reviews from family and friends.

    From that moment, Cheesy Mashed Potatoes became a staple at our gatherings, requested for every occasion and celebrated for their comforting warmth and gourmet flair. This dish not only elevated our meals but also sparked a passion for reinventing classic recipes with simple, flavorful twists.

    Why You’ll Love Cheesy Mashed Potatoes

    • Rich and Creamy: The addition of cheese transforms the texture and taste into something extraordinary.
    • Versatile: Perfect as a side for nearly any main course, from steak to poultry to vegetables.
    • Customizable: Easily adaptable with different types of cheese or add-ins to suit your taste.
    • Comforting: Offers the familiar, heartwarming experience of mashed potatoes with a luxurious upgrade.

    Ingredients Notes For Cheesy Mashed Potatoes

    • Potatoes: Choose starchy potatoes like Russets or Yukon Golds for the creamiest texture.
    • Cheese: Sharp cheddar, Gruyère, or a blend of your favorites for maximum flavor.
    • Butter and Cream: Provide the rich, silky base that makes mashed potatoes so irresistible.
    • Seasonings: Garlic, salt, and pepper enhance the natural flavors and complement the cheese.

    Recipe Steps

    1. Boil the Potatoes: Peel and cut the potatoes into even chunks, then boil until tender.
    2. Mash: Drain the potatoes and return them to the pot. Mash them to your desired consistency.
    3. Add Creaminess: Mix in butter and cream until the potatoes are smooth and creamy.
    4. Cheese It Up: Fold in the shredded cheese and any desired seasonings until the cheese is melted and evenly distributed.
    5. Serve: Top with additional butter or cheese, if desired, and serve warm.

    Storage Options

    • Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven, adding a splash of milk if needed.
    • Freeze: Freeze in an airtight container for up to 1 month. Thaw overnight in the refrigerator and reheat thoroughly.

    INGREDIENTS

    • Potatoes: 2 lbs (about 900g), peeled and cut into chunks (Yukon Gold or Russet potatoes work well)
    • Butter: 1/2 cup (1 stick), plus more for topping if desired
    • Cream cheese: 4 oz (about 115g), softened
    • Sour cream: 1/2 cup
    • Milk or heavy cream: 1/2 cup, warmed (adjust based on desired consistency)
    • Sharp cheddar cheese: 1 cup, shredded, plus more for topping
    • Garlic powder: 1 teaspoon (optional for added flavor)
    • Salt and pepper: to taste
    • Green onions or chives: chopped, for garnish

    INSTRUCTIONS

    1. Cook the Potatoes:
      • Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
    2. Drain and Mash:
      • Drain the potatoes well and return them to the pot. Use a potato masher to mash the potatoes to your desired consistency.
    3. Add Creaminess and Flavor:
      • While the potatoes are still hot, add the butter, cream cheese, and sour cream. Stir until the butter and cream cheese are melted and the mixture is smooth.
    4. Mix in the Cheese:
      • Gradually add the warmed milk or heavy cream, stirring until the mashed potatoes reach your preferred consistency. Stir in the shredded cheddar cheese, garlic powder (if using), salt, and pepper. Continue to stir until the cheese is melted and the potatoes are creamy and well-seasoned.
    5. Bake (Optional):
      • For a baked version with a crispy top, transfer the mashed potatoes to a greased baking dish. Sprinkle additional shredded cheddar cheese over the top and dot with small pieces of butter.
      • Bake in a preheated 375°F (190°C) oven for 20-25 minutes, or until the cheese is bubbly and golden.
    6. Garnish and Serve:
      • Garnish the cheesy mashed potatoes with chopped green onions or chives before serving.
  • Baked Cream Cheese Spaghetti Recipe

    Baked Cream Cheese Spaghetti Recipe

    You probably have everything you need to make this baked spaghetti with cream cheese in your pantry right now. This can be made ahead of time and baked when you are ready. I love these kind of dishes. The pasta is really creamy and wonderful!Ingredients
    12 ounces spaghetti
    1 pound lean ground beef
    1 (28 ounce) jar spaghetti sauce
    1 (8 ounce) package cream cheese, softened
    1 clove garlic, minced
    1 teaspoon Italian seasoning
    1 pinch garlic salt
    ½ cup grated Parmesan cheese
    ½ cup shredded mozzarella cheese
    How to Make Baked Cream Cheese Spaghetti Recipe

    Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking pan.
    Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
    Meanwhile, heat a skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat and stir in spaghetti sauce.
    Drain spaghetti and place in a bowl. Add cream cheese, garlic, Italian seasoning, and garlic salt. Stir until cream cheese is melted and spaghetti is thoroughly coated. Spread a small amount of meat sauce in the bottom of the prepared baking pan; put spaghetti on top and top with remaining meat sauce. Sprinkle Parmesan and mozzarella cheeses on top.
    Bake in the preheated oven until bubbly, about 30 minutes.

  • Making KFC Coleslaw at Home

    Making KFC Coleslaw at Home

    KFC Coleslaw is the quintessential side dish that perfectly accompanies fried chicken, offering a refreshing crunch and creamy tanginess to balance the savory flavors. This homemade version of KFC’s iconic coleslaw aims to replicate the beloved recipe, delivering a deliciously close taste to the original. With finely chopped cabbage and carrots dressed in a sweet and tangy mayonnaise-based dressing, this coleslaw is not just a side dish; it’s a must-have for any fried chicken meal, barbecue, or picnic.

    The journey to perfecting this KFC Coleslaw recipe began with a craving for the fast-food chain’s signature side dish and a determination to recreate it at home. After several attempts and adjustments to get the dressing just right, the final recipe was a triumphant success, evoking the familiar taste and texture that had been so elusive. Serving it alongside homemade fried chicken for a family dinner, it was met with enthusiastic approval and disbelief at how closely it resembled the original.

    This homemade KFC Coleslaw has since become a staple at family gatherings, picnics, and BBQs, celebrated for its ability to bring the classic fast-food flavor into our kitchen. It’s a testament to the power of a good side dish to elevate a meal and create lasting memories around the dinner table.

    Why You’ll Love This KFC Coleslaw

    • Authentic Taste: Captures the unique blend of flavors that make KFC coleslaw a favorite.
    • Easy to Make: Simple ingredients and straightforward preparation.
    • Versatile: Perfect as a side for various dishes beyond fried chicken, including BBQs and sandwiches.
    • Make-Ahead Convenience: Even better when prepared in advance, allowing flavors to meld together in the fridge.

    Ingredients Notes For KFC Coleslaw

    • Cabbage and Carrots: Finely chopped for that classic coleslaw texture. A food processor can simplify this step.
    • Onion: A small amount of finely minced onion adds a subtle sharpness.
    • Mayonnaise: The base of the creamy dressing. Use a high-quality mayonnaise for the best flavor.
    • Sugar, Vinegar, and Lemon Juice: Key components of the dressing, providing the perfect balance of sweetness and tanginess.
    • Seasonings: Salt, pepper, and a dash of celery seed round out the flavor profile of the dressing.

    Recipe Steps

    1. Prepare Vegetables: Finely chop the cabbage and carrots, and mince the onion. Combine in a large mixing bowl.
    2. Mix Dressing: In a separate bowl, whisk together mayonnaise, sugar, vinegar, lemon juice, salt, pepper, and celery seed until smooth.
    3. Combine: Pour the dressing over the chopped vegetables and mix until evenly coated.
    4. Chill: Refrigerate the coleslaw for at least 4 hours, preferably overnight, to allow the flavors to meld together.
    5. Serve: Stir the coleslaw before serving, adjusting seasoning if necessary.

    Storage Options

    • Refrigerate: Store coleslaw in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed within the first 24-48 hours.

    INGREDIENTS

    For the Coleslaw:

    • Green cabbage: 1 medium head, finely chopped or shredded
    • Carrots: 2 medium, finely grated
    • Onion: 1 small, finely minced (optional)

    For the Dressing:

    • Mayonnaise: 1/2 cup
    • Milk: 1/4 cup
    • Buttermilk: 1/4 cup
    • White vinegar: 2 tablespoons
    • Lemon juice: 2 tablespoons
    • Granulated sugar: 1/3 cup
    • Salt: 1/2 teaspoon
    • Black pepper: 1/8 teaspoon
    • Celery seed: 1/4 teaspoon (optional, but adds authentic flavor)

    INSTRUCTIONS

    1. Prepare the Vegetables:
      • Using a food processor or a sharp knife, finely chop the cabbage. The key to getting that KFC-like texture is in finely chopping the cabbage rather than shredding it into long strips.
      • Grate the carrots and mince the onion. Combine the cabbage, carrots, and onion in a large mixing bowl.
    2. Make the Dressing:
      • In a separate bowl, whisk together the mayonnaise, milk, buttermilk, white vinegar, lemon juice, granulated sugar, salt, black pepper, and celery seed until smooth and well combined. Taste the dressing and adjust the seasonings if needed.
    3. Combine and Chill:
      • Pour the dressing over the cabbage mixture and stir until all the vegetables are coated evenly with the dressing.
      • Cover and refrigerate the coleslaw for at least 4 hours, preferably overnight. This resting period allows the flavors to meld together and the cabbage to soften slightly, mimicking the texture of KFC’s coleslaw.
    4. Serve:
      • Stir the coleslaw well before serving. Check the seasoning again and adjust if necessary. The coleslaw can be served chilled as a side dish to complement a variety of meals.
  • Step-by-Step: Cooking Air Fryer Jalapeno Poppers

    Step-by-Step: Cooking Air Fryer Jalapeno Poppers

    Air Fryer Jalapeno Poppers offer a mouthwatering combination of spicy, creamy, and crunchy in every bite. This modern twist on a classic appetizer uses the convenience of an air fryer to achieve a perfect golden exterior without the need for deep frying. Filled with a rich blend of cheese and spices, and wrapped in a crispy bacon shell, these poppers are a surefire hit for any gathering, game day, or as a savory treat to spice up your snack time. Whether you’re a spicy food aficionado or looking for a delicious way to kickstart your meal, these jalapeno poppers made in the air fryer promise a less guilty pleasure with all the flavor intact.

    The inspiration to try Air Fryer Jalapeno Poppers came from a desire to enjoy my favorite appetizer in a healthier way. I remember the first time I served them at a small get-together. Watching my friends’ reactions as they bit into the perfectly cooked poppers—crispy on the outside, gooey and spicy on the inside—was incredibly satisfying. The air fryer not only made the cooking process cleaner and simpler but also kept the jalapenos juicy and the bacon crisp, elevating the entire experience.

    That evening turned these poppers into a most-requested favorite, sparking conversations about healthy eating without compromising on taste. It was a joyful discovery that you can indeed have the best of both worlds—deliciously indulgent food that’s also better for you.

     

    Why You’ll Love Air Fryer Jalapeno Poppers

     

    • Flavorful and Spicy: The perfect treat for those who love a little heat in their snacks.
    • Healthier Option: Enjoy the crunch and texture of fried food without the excess oil.
    • Quick and Easy: Simple preparation and the air fryer’s efficiency cut down on cooking time.
    • Versatile: Customize the filling with different cheeses or add-ins to suit your taste.

    Ingredients Notes For Air Fryer Jalapeno Poppers

    • Jalapenos: Medium-sized peppers, halved and seeded for the perfect bite-sized appetizer.
    • Cream Cheese: Forms the creamy, tangy base of the filling.
    • Shredded Cheese: Adds extra flavor and meltiness; cheddar or a Mexican blend works well.
    • Spices: Garlic powder, onion powder, and cumin add depth to the cheese filling.
    • Bacon: Thin slices wrap around the stuffed peppers, adding a smoky, crispy layer.

    Recipe Steps

    1. Prepare Jalapenos: Halve the jalapenos lengthwise and remove the seeds and membranes.
    2. Mix Filling: Combine cream cheese, shredded cheese, and spices in a bowl.
    3. Fill Jalapenos: Stuff each jalapeno half with the cheese mixture.
    4. Wrap with Bacon: Wrap a slice of bacon around each stuffed jalapeno, securing with a toothpick if necessary.
    5. Air Fry: Arrange the poppers in the air fryer basket and cook until the bacon is crispy and the peppers are tender.
    6. Serve: Let them cool slightly before serving to allow the filling to set.

    Storage Options

    • Refrigerate: Store any leftovers in an airtight container for up to 3 days. Reheat in the air fryer for best results.
    • Freeze: Freeze prepared but uncooked poppers on a baking sheet, then transfer to a freezer bag. Cook from frozen, adjusting the time as needed.

    INGREDIENTS

    • Jalapeños: 6-8, medium-sized, halved lengthwise and seeds removed
    • Cream cheese: 8 oz (225g), softened
    • Shredded cheddar cheese: 1/2 cup
    • Garlic powder: 1/2 teaspoon
    • Smoked paprika: 1/4 teaspoon (optional for extra flavor)
    • Bacon: 6-8 slices, cut in half
    • Salt and pepper: to taste
    • Green onions or chives: chopped, for garnish (optional)

    INSTRUCTIONS

    1. Prepare the Jalapeños:
      • Carefully cut the jalapeños in half lengthwise. Using a spoon, scrape out the seeds and membranes to make room for the filling. Tip: Wearing gloves can protect your hands from the spicy oils.
    2. Mix the Filling:
      • In a bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, smoked paprika (if using), salt, and pepper. Mix until well combined.
    3. Fill the Jalapeños:
      • Spoon the cheese mixture into each jalapeño half, filling them generously.
    4. Wrap with Bacon:
      • Wrap a half slice of bacon around each filled jalapeño half, securing it with a toothpick if necessary.
    5. Air Fry:
      • Preheat the air fryer to 375°F (190°C) if your air fryer requires preheating.
      • Place the jalapeño poppers in the air fryer basket, leaving a little space between each for airflow.
      • Cook for 10-12 minutes, or until the bacon is crispy and the peppers are tender. You may need to cook in batches depending on the size of your air fryer.
    6. Serve:
      • Carefully remove the jalapeño poppers from the air fryer and let them cool for a few minutes. Garnish with chopped green onions or chives if desired.
      • Serve warm and enjoy!
  • Dive into Deliciousness: Mastering the Art of Shrimp Fried Rice

    Dive into Deliciousness: Mastering the Art of Shrimp Fried Rice

    Shrimp fried rice—a symphony of flavors, textures, and aromas that captivates the senses with each mouthwatering bite. This beloved dish is a testament to the culinary prowess of Asian cuisine, offering a tantalizing combination of tender shrimp, fluffy rice, crisp vegetables, and savory seasonings. Join us on a culinary journey as we unravel the secrets of creating the perfect shrimp fried rice and elevate your home cooking to new heights.

    Shrimp fried rice holds a special place in the hearts of food enthusiasts around the world, cherished for its versatility, simplicity, and irresistible taste. Whether enjoyed as a satisfying meal on its own or served as a side dish alongside other Asian-inspired favorites, this classic recipe never fails to delight both the palate and the soul.

    Shrimp fried rice is a culinary masterpiece that embodies the essence of Asian cuisine—bold flavors, vibrant colors, and exquisite textures all coming together in perfect harmony. With this foolproof recipe and a few simple techniques, you can recreate the magic of this beloved dish in the comfort of your own kitchen. So why wait? Grab your ingredients, fire up the stove, and embark on a flavorful journey that is sure to delight your taste buds and impress your guests. Happy cooking!!

    INGREDIENTS:

    • 2 cups cooked jasmine rice, chilled (day-old rice works best)
    • 8 ounces shrimp, peeled and deveined
    • 2 tablespoons soy sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon sesame oil
    • 2 eggs, lightly beaten
    • 2 cloves garlic, minced
    • 1 small onion, finely diced
    • 1 cup mixed vegetables (such as peas, carrots, and bell peppers)
    • 2 green onions, thinly sliced
    • Salt and pepper to taste
    • Cooking oil (such as vegetable or peanut oil)
    INSTRUCTIONS:
    1. Prepare the Ingredients: Ensure all ingredients are prepped and ready to go before starting the cooking process. Cook the jasmine rice ahead of time and allow it to chill in the refrigerator to prevent it from becoming mushy when fried.
    2. Marinate the Shrimp: In a small bowl, combine the shrimp with 1 tablespoon of soy sauce and a pinch of black pepper. Let the shrimp marinate for 10-15 minutes to allow the flavors to meld.
    3. Heat the Pan: Heat a large skillet or wok over medium-high heat and add a tablespoon of cooking oil. Once the oil is hot, add the beaten eggs and scramble them until just set. Remove the scrambled eggs from the pan and set aside.
    4. Cook the Shrimp: In the same pan, add another tablespoon of oil if needed, then add the marinated shrimp in a single layer. Cook for 1-2 minutes on each side until pink and opaque. Remove the shrimp from the pan and set aside.
    5. Sauté Aromatics and Vegetables: In the same pan, add a bit more oil if needed, then add the minced garlic and diced onion. Sauté for 2-3 minutes until fragrant and translucent. Add the mixed vegetables and cook for an additional 3-4 minutes until tender-crisp.
    6. Add Rice and Sauce: Increase the heat to high and add the chilled cooked rice to the pan. Use a spatula to break up any clumps and spread the rice evenly in the pan. Drizzle the remaining soy sauce and oyster sauce over the rice, then add the sesame oil for added flavor.
    7. Stir-Fry Everything Together: Stir-fry the rice and vegetables together, ensuring that the sauce is evenly distributed. Cook for 2-3 minutes until the rice is heated through and starting to crisp up slightly.
    8. Incorporate Shrimp and Eggs: Add the cooked shrimp and scrambled eggs back to the pan, stirring to combine with the rice and vegetables. Cook for an additional 1-2 minutes until everything is heated through and well combined.
    9. Season and Serve: Taste the shrimp fried rice and adjust the seasoning with salt and pepper as needed. Garnish with sliced green onions for a pop of color and freshness.
    10. Enjoy Your Culinary Masterpiece: Serve the shrimp fried rice hot as a delicious main course or side dish, alongside your favorite Asian-inspired accompaniments such as stir-fried vegetables, spring rolls, or dumplings.

    Tips for Success:

    • Use day-old rice for the best texture and flavor, as freshly cooked rice can be too moist and sticky for frying.
    • Customize the recipe by adding additional ingredients such as diced ham, chopped pineapple, or sliced mushrooms for extra flavor and variety.
    • Don’t overcrowd the pan when cooking the shrimp or vegetables to ensure even cooking and optimal flavor development.
  • Orange Cream Cheese Loaf

    Orange Cream Cheese Loaf

    Call it a loaf or a bread and somehow it’s suddenly appropriate to eat dessert first thing in the morning. While it may not make much nutritional sense, I’m fully on board with this reasoning. You’ve probably had your share of lemon loaves and banana bread, but if you’ve never tasted orange loaf then you are in for quite the treat.

    Made with a whole package of cream cheese and the zest of a full orange, this recipe packs a real punch on the flavor front. Reminiscent of pound cake in texture and rich as can be, you’d think one slice would be enough, yet it rarely is! We did keep the batter simple for this recipe, but if you wanted to add in some inclusion walnuts or dried cranberries would be delicious options.

    Ingredients:

    • 8 oz cream cheese (1 package), softened
    • ½ cup butter, 1 stick
    • 1 ½ cups sugar
    • 2 eggs
    • 2 ¼ cups AP flour
    • 1 ½ teaspoons salt
    • 1 tablespoon baking powder
    • 1 cup milk
    • zest of 1 orange
    • topping: ¼ cup orange juice

    PREPARATION:

    1. Preheat oven to 375 and grease a bread loaf pan.
    2. In a large bowl, cream together the cream cheese and butter. Add sugar and eggs and beat until light and fluffy.
    3. In a small bowl, combine flour, baking powder, and salt. Once thoroughly combined, slowly add the dry ingredients and milk to the wet ingredients.
    4. Mix orange zest into the batter.
    5. Transfer batter to the prepared loaf pan and bake for 55-60 minutes or until an inserted toothpick comes out clean.
    6. Let loaf cool for 15 minutes then pour the orange juice over the top. Allow juice to soak in before slicing.

    Enjoy !

  • Cherry Cheesecake Lush

    Cherry Cheesecake Lush

    Enjoy my simple homemade Cherry Cheesecake Lush recipe with layers of luscious cherry filling, velvety cheesecake, fluffy vanilla pudding, and vanilla wafer crust. How luscious and satisfying!
    Will this cheesecake keep in the fridge for a while?
    It is possible to complete the cheesecake luscious assembly up to two days before serving. Make careful to refrigerate it covered until you’re ready to serve.
    Would room temperature be best for the cream cheese?
    The best way to ensure a filling free of lumps is to allow the cream cheese to soften to room temperature before combining. A lack of mixing may occur if the temperature is too low.
    What would be a good alternative to vanilla wafers?
    You may use either graham crackers or gingersnaps as a replacement. Feel free to modify the quantity according to the size of your baking pan. Combine the crumbs with the melted butter after finely crushing them.
    Is it necessary to bake the cheesecake after it is assembled?
    Not at all! After you’ve stacked everything (apart from the crust), there’s no need to bake it; just let it cool in the fridge for at least an hour before cutting.
    For how many more hours can I keep the cheesecake luscious in the fridge?
    With the right storage solution, it may be refrigerated for up to three or four days. Even if the cookies soften a little with time, the flavor will remain same!
    Is it possible to use pie filling of a different flavor?
    Sure thing! You can use any 21-ounce can of pie filling—cherry, blueberry, strawberry, or apple—and it will work just as well. Stay away from peach and other chunkier fillings.
    Which pan size is best?
    To achieve the desired thickness and stacking of ingredients, a baking pan measuring 9×13 inches is ideal. It would work with any casserole dish that is between 8×12 and 9×13 inches in size.
    Cherry pie filling, measuring 1 and 1/3 cups, is required.
    100 milliliters of powdered sugar
    1 and a third cups of pecans, chopped
    73 cookies, or 3 and 1/3 cups, of crumbs from vanilla wafer cookies
    2 containers (8 ounces each) of cool whip, equal to 4 cups 1 cup of melted butter, 2 sticks of butter, 2 cups of milk, and softened cream cheese
    Two pieces, each 3.4 ounces pudding mix, vanilla, instant
    Instructions:
    Set oven temperature to 350°F. Spread butter into a baking dish that measures 9×13 inches.
    Get three and a third cups of finely crushed vanilla wafers. Coat the crushed vanilla wafers with melted butter by adding them to a basin.
    Distribute the buttered vanilla wafer crumb mixture equally on the base of the baking dish that has been prepared. Roast in the oven for fifteen minutes. Let it cool entirely.
    Prepare the cheesecake layer while the crust cools. Combine the powdered sugar and cream cheese in a large bowl and mix until smooth. Toss in 2 cups of cool whip and mix until combined. Keep aside.
    Whisk the milk and vanilla pudding mixes together in a separate dish for 2 minutes, or until the mixture thickens. After the mixture has thickened, which should take about 5 minutes, fold in the other 2 cups of cool whip.
    As soon as the vanilla wafer crust has cooled, spread it evenly with the cream cheese mixture. The cherry pie filling should be distributed evenly over the top.
    After layering the cherry pie filling, carefully pour the vanilla pudding mixture over top.
    Pour the remaining 1 and 1/3 cups of cool whip on top, then equally distribute the pecans.
    Let it chill in the fridge for a minimum of two hours before cutting and serving. Have fun!
    Important Note: To avoid lumps and achieve a smooth mix, let the cream cheese to reach room temperature before beating.
    Make sure the cream cheese filling is light and fluffy by beating it with an electric mixer. A creamier texture may be achieved by adding additional air in this way.
    You may easily replace the vanilla wafer cookies with graham crackers if you happen to have them on hand. Feel free to modify the quantity according to the size of your baking dish.
    If you want a pie without cherries, you may substitute blueberry, apple, or strawberry filling. It should be a 21 oz can, however.
    Thaw the cool whip well and remove any excess moisture before incorporating it into the fillings for optimal results.
    To avoid excessive mixing, be careful while spreading the layers. Rinse the spatula in between each layer.
    Put the cheesecake in the fridge for at least one night to let the flavors combine. Also, the pecan topping will lose a little of its hardness.
    If you’d like, you may top the slices with whipped cream or fresh cherries.
    Refrigerate any leftovers securely covered for up to five days. The vanilla wafers might become softer as time goes by.
  • Homemade Smoked Sausage Cajun Alfredo Recipe

    Homemade Smoked Sausage Cajun Alfredo Recipe

    Smoked Sausage Cajun Alfredo is a rich and flavorful pasta dish that combines the smoky taste of sausage with the creamy and spicy notes of Cajun alfredo sauce. This dish is a delightful twist on the classic Italian alfredo, infused with the bold flavors of the American South. It’s perfect for those who love a bit of heat and smokiness in their comfort food. Easy to prepare and incredibly satisfying, this recipe is ideal for a weeknight dinner or when you want to impress guests with something a little different.

    Why You’ll Love Smoked Sausage Cajun Alfredo

    • Rich and Creamy: The alfredo sauce is indulgently smooth and creamy.
    • Spicy and Flavorful: Cajun seasoning adds a spicy kick and depth of flavor to the dish.
    • Hearty: Smoked sausage provides a satisfying, meaty component.
    • Quick and Easy: Simple to prepare, making it a great option for a delicious meal in no time.

    Ingredients Notes

    • Smoked Sausage: Use your favorite brand of smoked sausage, sliced into rounds. Andouille sausage is a great option for authentic Cajun flavor.
    • Pasta: Fettuccine or penne works well with this sauce, but you can use any pasta you prefer.
    • Heavy Cream: Forms the base of the alfredo sauce, giving it a rich and creamy texture.
    • Parmesan Cheese: Freshly grated Parmesan cheese melts into the sauce for added flavor and creaminess.
    • Cajun Seasoning: Adjust the amount to suit your taste preference for heat and spice.
    • Garlic: Adds a flavorful aroma and depth to the sauce.
    • Butter: Used for sautéing and adds richness to the alfredo sauce.

    Recipe Steps

    1. Cook the Pasta: Begin by cooking the pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water for the sauce.
    2. Brown the Sausage: In a large skillet, sauté the sliced smoked sausage in a bit of butter or oil until nicely browned. Remove from the skillet and set aside.
    3. Make the Alfredo Sauce: In the same skillet, add more butter and sauté the minced garlic until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and Cajun seasoning until the cheese has melted and the sauce is smooth. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
    4. Combine: Return the sausage to the skillet with the sauce, and add the cooked pasta. Toss everything together until the pasta is evenly coated in the sauce.
    5. Serve: Garnish with extra Parmesan cheese and chopped parsley or green onions before serving.

    Storage and Reheating

    • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat: Warm gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if necessary.

    INGREDIENTS

    • Smoked sausage: 1 lb (450g), sliced into 1/4-inch rounds
    • Butter: 2 tablespoons
    • Heavy cream: 2 cups
    • Cajun seasoning: 1 to 2 tablespoons, adjust to taste
    • Garlic: 2 cloves, minced
    • Parmesan cheese: 1 cup, freshly grated
    • Pasta: 8 oz (225g), fettuccine or your choice of pasta
    • Salt and pepper: to taste
    • Parsley: chopped, for garnish
    • Optional: Red pepper flakes for extra heat

    INSTRUCTIONS

    1. Cook the Pasta:
      • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water for adjusting the sauce consistency later, if needed.
    2. Brown the Sausage:
      • In a large skillet over medium-high heat, add the sliced smoked sausage. Cook until the sausage is nicely browned on both sides, about 5-7 minutes. Remove the sausage from the skillet and set aside.
    3. Make the Cajun Alfredo Sauce:
      • In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute, or until fragrant.
      • Pour in the heavy cream and bring to a simmer. Add the Cajun seasoning, starting with 1 tablespoon and adjusting according to your taste preference.
      • Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, you can thin it with a little reserved pasta water.
    4. Combine Pasta and Sausage:
      • Add the cooked pasta and browned sausage to the skillet with the Cajun Alfredo sauce. Toss everything together until the pasta and sausage are well coated in the sauce. Season with salt and pepper to taste.
    5. Serve:
      • Serve the Smoked Sausage Cajun Alfredo hot, garnished with chopped parsley and optional red pepper flakes for an extra kick.