Blog

 Ingredients:

For the Frappuccino:
 1 cup fresh or frozen strawberries
 1 cup milk (dairy or non-dairy)
 ½ cup vanilla ice cream
 1 tablespoon granulated sugar (adjust to taste)
 ½ teaspoon vanilla extract
 1 cup ice cubes

For the Toppings:
 Whipped cream
 Strawberry syrup
 Fresh strawberry slices (for garnish)

 Directions:

 Blend the Frappuccino:
 Combine the strawberries, milk, vanilla ice cream, sugar, vanilla extract, and ice cubes in a blender.
 Blend until smooth and creamy. Adjust sweetness by adding more sugar if needed.

 Prepare the Glass:
 Drizzle strawberry syrup along the inside of a tall glass for a decorative swirl effect.

 Assemble:
 Pour the blended frappuccino into the prepared glass.
 Top with a generous swirl of whipped cream.
 Drizzle with extra strawberry syrup and garnish with fresh strawberry slices.

 Serve:
 Serve immediately with a straw and enjoy this cool, refreshing treat!

 Storage:
 Best enjoyed fresh. If needed, refrigerate for up to 1 hour and re-blend before serving.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Kcal: 250 kcal per serving
Servings: 1

 A dreamy and refreshing drink perfect for warm days!

 Ingredients:

– For the Ice Cream Base:
 2 cups heavy cream
 1 cup whole milk
 ¾ cup granulated sugar
 1 teaspoon vanilla extract

– For the Mix-Ins:
 ½ cup mini peanut butter cups, chopped
 ½ cup chocolate fudge sauce (store-bought or homemade)
 ¼ cup chocolate chips

 Directions:
 Prepare the Ice Cream Base:
 In a medium bowl, whisk together heavy cream, whole milk, sugar, and vanilla extract until the sugar is fully dissolved.
 Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).

 Add the Mix-Ins:
 In the last 5 minutes of churning, toss in the chopped mini peanut butter cups and chocolate chips.
 Use a spatula to gently swirl the chocolate fudge sauce into the churned ice cream, creating luscious ribbons of fudge.

 Freeze and Serve:
 Transfer the ice cream to an airtight container and freeze for 2-4 hours to allow it to firm up.
 Scoop into bowls or cones, and savor the creamy, chocolatey magic of Moose Tracks Ice Cream!

 A decadent frozen treat that’s perfect for every chocolate and peanut butter lover!

Here’s what you’ll need:

2 cups fresh strawberries, hulled and sliced
1 cup heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
Optional: Fresh mint leaves for garnish
Let’s get started!

Prep the Strawberries: In a medium bowl, combine the sliced strawberries with 2 tablespoons of sugar. Toss gently to coat the berries evenly. Let them sit for about 10 minutes to release their juices – this is called macerating.
Creamy Base: In a large bowl, whisk together the heavy cream, whole milk, the remaining sugar (about 1/2 cup), vanilla extract, and a pinch of salt. Whisk vigorously until the sugar has completely dissolved.
Strawberry Swirls: Gently fold the macerated strawberries into the creamy mixture. Be careful not to overmix, as you want to retain some of those beautiful strawberry chunks for a burst of texture in every bite.
Churn Time! Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes around 20-25 minutes until it reaches a soft-serve consistency.
Freeze & Firm: Transfer the churned ice cream to an airtight container and pop it in the freezer for at least 4 hours, or until it’s nice and firm.
Serve & Enjoy: Scoop out generous portions of your homemade Strawberry Vanilla Dream Ice Cream into bowls or cones. Garnish with a few fresh mint leaves for a touch of elegance and enjoy this summery treat!
A Note on Nutrition: This delicious ice cream contains approximately 250 calories per serving, with 4g of protein and 15g of fat.

I hope you love this recipe as much as I do! It’s the perfect way to cool down on a hot day or simply indulge in a sweet treat. Let me know in the comments if you give it a try – I’d love to hear how it turns out!

Happy Eating!

P.S. Don’t forget to tag me on social media if you share a photo of your creation!

I’ve tried to make the recipe more engaging and approachable by:

Adding a title: This makes it easier to find and remember.
Using a conversational tone: I’ve addressed the reader directly and used phrases like “Hey there” and “Let’s get started!” to create a friendly and inviting atmosphere.
Adding personality: I’ve included a personal touch by mentioning my own enjoyment of the recipe and encouraging reader interaction.
Breaking down instructions: I’ve simplified the steps with clear and concise language.
Adding visual cues: I’ve used phrases like “burst of texture” and “beautiful strawberry chunks” to help the reader imagine the final product.
I hope this revised recipe is more appealing and enjoyable to read!

It sounds like you’re referring to a delicious dessert that combines yellow cake mix and pineapples! One popular recipe that uses these ingredients is a Pineapple Upside-Down Cake or a simpler Pineapple Dump Cake. Both are known for their sweetness and ease of preparation. Here’s a quick rundown on how you can make a Pineapple Dump Cake, which is a favorite for its simplicity:

Pineapple Dump Cake Recipe

Ingredients:

• 1 box of yellow cake mix
• 1 can (20 oz) of crushed pineapple (with juice)
• 1/2 cup (1 stick) of melted butter
• Optional: 1 cup of shredded coconut or chopped pecans (for added texture)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Dump the entire can of crushed pineapple (including juice) into the bottom of a 9×13-inch baking dish. Spread it evenly.
3. Sprinkle the dry yellow cake mix evenly over the pineapple layer. Do not mix.
4. Pour the melted butter over the top of the cake mix, covering it as evenly as possible.
5. (Optional) Add shredded coconut or chopped pecans for extra flavor and texture.
6. Bake for about 40-45 minutes, or until the top is golden brown and the cake is bubbly.
7. Let it cool for a few minutes before serving.

The result is a warm, sweet, and fruity dessert that feels like a cozy pick-me-up! Would you like more variations or a different recipe?

A pineapple-banana smoothie is a refreshing, tropical treat that’s packed with vitamins, fiber, and natural sugars to give you a steady energy boost. This smoothie is super easy to make and is perfect for breakfast, post-workout, or as a midday snack. Let’s dive into this healthy, creamy smoothie recipe!

Why This Pineapple-Banana Smoothie Is Great for You
Rich in Vitamins: Pineapple and banana are both rich in vitamin C, which supports immunity and skin health. Bananas also provide vitamin B6, which boosts mood and energy.
Good Source of Fiber: Bananas and pineapple both contain fiber, promoting digestive health and helping you stay full longer.
Hydrating and Refreshing: Pineapple has a high water content, making this smoothie a hydrating way to start your day or refresh post-workout.
Pineapple Banana Smoothie Recipe
Ingredients
1 cup fresh or frozen pineapple chunks
1 ripe banana
1/2 cup Greek yogurt (or any plant-based yogurt for a dairy-free option)
1/2 cup coconut water or regular water
1-2 teaspoons honey or maple syrup (optional, for added sweetness)
A handful of ice cubes (optional, for a thicker smoothie)
Instructions

Prepare the Ingredients: Peel the banana and break it into smaller pieces for easier blending. If you’re using fresh pineapple, cut it into chunks.
Blend: Add the pineapple, banana, Greek yogurt, and coconut water to a blender. For a sweeter smoothie, add honey or maple syrup.
Blend Until Smooth: Blend on high speed until the ingredients are fully combined and creamy. If you prefer a thicker smoothie, add a handful of ice cubes and blend again.
Serve and Enjoy: Pour into a glass and enjoy immediately for the freshest taste!
Optional Add-Ins for Extra Nutrition
Spinach: Add a handful of spinach for extra vitamins and minerals. It won’t affect the taste but will add a nutritious green boost.
Chia Seeds or Flaxseeds: These seeds provide omega-3 fatty acids and fiber, making the smoothie even more filling.
Protein Powder: Add a scoop of your favorite protein powder to make it a complete meal or post-workout shake.
Tips for the Best Pineapple-Banana Smoothie
Use Frozen Fruit: If you use frozen pineapple or banana, it will give your smoothie a creamy, milkshake-like texture without needing ice.
Adjust Consistency: For a thicker smoothie, use less water. For a lighter drink, add more water or coconut water.
Customize Sweetness: Pineapple and banana are naturally sweet, so taste before adding any extra sweeteners.
This pineapple-banana smoothie is a delicious, healthy way to fuel your day with energy, hydration, and essential nutrients. Enjoy the tropical flavors and feel refreshed, nourished, and ready to tackle your day!

Ingredients (Cups and Grams)

• • Oatmeal: 1 cup (90 g)
  • Vanilla sugar: 1 teaspoon (5 g)
  • Baking powder: 1 teaspoon (4 g)

• • Milk (dairy or plant-based): 1 cup (250 ml)
  • Egg: 1 large
  • Apple: 1, peeled, cored, and diced

• Banana: 1 ripe, mashed
• Nuts (walnuts, almonds, etc.): 50 g (1/4 cup)

Directions

• • Preheat the Oven
    • Set your oven to 360°F (180°C). Grease a baking dish or line it with parchment paper.
  • Mix Dry Ingredients
    • • In a large bowl, combine oatmeal, vanilla sugar, and baking powder.

     

  • Prepare Wet Ingredients
    • In a separate bowl, whisk together milk and egg. Stir in mashed banana until well combined.

• • Combine and Add Fruits
    • Add the wet ingredients to the dry mixture and mix until just combined. Fold in the diced apple and nuts.
  • Pour and Bake
    • • Pour the mixture into the prepared baking dish. Bake for 40 minutes or until golden brown and set in the center.

     

  • Cool and Serve
    • Allow the bake to cool for about 10 minutes. Cut into squares and serve warm or at room temperature.

Serving Suggestions

• • Serve warm with a dollop of Greek yogurt, a drizzle of honey, or a sprinkle of cinnamon.
  • Pair it with a cup of tea or coffee for a delightful breakfast or snack.

• Top with fresh berries or a spoonful of nut butter for added flavor and nutrition.

Cooking Tips

• • For added flavor, mix in a teaspoon of cinnamon or nutmeg.

• Use any type of milk (dairy or plant-based) to suit your dietary needs.
• Substitute nuts with seeds like sunflower or pumpkin for a nut-free version.

Nutritional Benefits

• • Oats: High in fiber and great for heart health and digestion.
  • Bananas: Provide natural sweetness, potassium, and energy.
  • Apples: Add vitamins, antioxidants, and a refreshing crunch.

• Nuts: Packed with healthy fats, protein, and essential nutrients.

Dietary Information

• • Vegetarian.

• Can be made nut-free by substituting nuts with seeds.
• Gluten-free if certified gluten-free oats are used.

Nutritional Facts (Per Serving, Approx.)

• • Calories: 180
  • Protein: 5 g
  • Carbohydrates: 28 g

• • Fat: 6 g
  • Fiber: 4 g
  • Sugar: 10 g

Storage

• • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the oven or microwave before serving.

• Freeze individual portions for up to 2 months and thaw overnight in the fridge.

Why You’ll Love This Recipe

• • Simple to prepare with pantry-friendly ingredients.

• Healthy and balanced, making it perfect for breakfast or snacks.
• Customizable with your favorite fruits, nuts, or spices.
• Great for meal prep and stays delicious for days.

Ingredients

• • 1 cup oatmeal (ground into flour)
  • 80g/3oz walnuts (chopped)

• • 50g/1.7oz dried cranberries
  • 1 tablespoon erythritol or stevia (or sweetener of your choice)
  • 1 ripe banana (mashed)

• 120 ml water
• ½ cup oatmeal (whole)

Step-by-Step Instructions

Step 1: Grind the Oatmeal

1. 1. Prepare the oatmeal flour: Start by grinding 1 cup of oatmeal in a blender or food processor until it reaches a fine flour-like consistency.

Step 2: Chop the Walnuts

1. Add walnuts: Once the oats are ground, add 80g/3oz of walnuts to the blender or food processor. Pulse a few times until the walnuts are finely chopped but still have a bit of texture.

Step 3: Mix the Dry Ingredients

1. 1. Add cranberries: Transfer the ground oatmeal and walnuts to a large mixing bowl. Stir in 50g/1.7oz dried cranberries.
   2. Sweeten the mix: Add 1 tablespoon of erythritol or stevia to the mixture and stir well to evenly distribute the sweetness.

Step 4: Mash the Banana

1. Mash the banana: In a separate small bowl, mash 1 ripe banana with a fork until smooth. The banana will act as a natural sweetener and binder for the cookies.

Step 5: Combine Wet and Dry Ingredients

1. 1. Mix together: Add the mashed banana to the dry ingredients in the mixing bowl. Stir until everything is well combined and the mixture starts to hold together.
   2. Add water: Pour in 120 ml of water to help bind the ingredients further. Stir until the mixture becomes a thick, sticky dough.

1. Add whole oats: Mix in ½ cup of whole oatmeal for additional texture.

Step 6: Shape the Cookies

1. 1. Prepare the baking tray: Line a baking tray with parchment paper to prevent the cookies from sticking.
   2. Divide the dough: Using a spoon or your hands, divide the dough into 8 equal portions. Shape each portion into a cookie and place them on the prepared baking tray, leaving a little space between them.

Step 7: Bake the Cookies

1. Bake: Preheat your oven to 180°C/356°F. Place the tray of cookies in the oven and bake for 30 minutes, or until the edges are golden brown and the cookies are firm to the touch.
2. Cool: Once baked, remove the cookies from the oven and allow them to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Cooking Tips

• • Add-ins: You can customize these cookies by adding your favorite ingredients. Consider mixing in seeds (such as chia or flaxseeds), dark chocolate chips, or shredded coconut for additional flavor and texture.

• • Sweetness: If you prefer your cookies sweeter, you can increase the amount of erythritol or stevia, or add a touch of honey or maple syrup.
  • Texture: For a chewier texture, underbake the cookies slightly by removing them from the oven at around 25 minutes. For a crunchier cookie, leave them in for the full 30 minutes or until fully golden.
  • Substitutions: If you don’t have walnuts on hand, feel free to substitute them with almonds, pecans, or any other nuts you like. Similarly, raisins or other dried fruits can replace cranberries.

Storage

• Room temperature: Store the cookies in an airtight container at room temperature for up to 3-4 days.
• Refrigeration: For longer storage, place the cookies in an airtight container and store them in the refrigerator for up to a week.
• Freezing: You can freeze these cookies for up to 3 months. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe container or bag once frozen. When ready to eat, thaw them at room temperature or pop them in the microwave for a few seconds.

Did you know that it is possible to have warm and delicious bread in just 3 minutes? Yes, it is possible with this magic recipe! Ideal for those moments when you feel like a homemade bread, but you are short on time.

Ingredients:

3 cups of wheat flour
1 whole egg
2 tablespoons of melted butter
3 tablespoons of sugar
1 teaspoon of salt
1 cup of warm milk
1 tablespoon of baking powder

Preparation method:

Mix the dry ingredients: In a large bowl, mix the flour, sugar, salt and baking powder.
Add the wet ingredients: Add the beaten egg, melted butter and warm milk to the dry mixture. Mix with a spoon until a homogeneous dough forms. The dough will be a little sticky.
Line the pan: Grease a round pan with butter and sprinkle with flour.
Baking: Place the dough in the pan and bake in a preheated oven at 180°C for about 30-35 minutes, or until golden brown.Serving: Remove from the oven and let cool for a few minutes before cutting and serving.

Tips:

Versatility: You can add ingredients to the dough to vary the flavor, such as grated cheese, herbs, or dried fruit.
Adaptation: The amount of liquid may vary slightly depending on the moisture content of the flour. If the dough is too dry, add a little more milk.
Storage: Homemade bread will last a few days at room temperature in a plastic bag. To keep it longer, you can freeze it.

Ingredients:

For the pork chops:

1 kg (2 lb) pork chops

5 g (0.2 oz) salt

5 g (0.2 oz) black pepper

50 g of diced bacon

50 g of minced garlic

5 g (0.2 oz) lemon zest

5 g (0.2 oz) chilli flakes

15 g (0.5 oz) rosemary

2 tablespoons vegetable oil

For the potatoes:

400g potatoes, diced

8 g (0.3 oz) salt

5 g (0.2 oz) black pepper

50 g of chopped parsley

100 g of grated parmesan

10 g (0.4 oz) garlic powder

20 g of onion powder

15 ml (0.5 fluid ounces) olive oil

500 ml (17 fluid ounces) water

For the lemon and parsley sauce:

30 ml (1 fluid ounce) lemon juice

3 g (0.1 ounce) salt

3 g (0.1 oz) black pepper

Instructions:

Preheat the oven to 200°C (400°F).

Season the pork chops with salt and black pepper on both sides.

In a bowl, combine the diced bacon, chopped garlic, lemon zest, chili flakes and chopped rosemary. Rub this mixture over the pork chops, making sure they are evenly coated. Leave them to marinate for at least 10 minutes.

Heat vegetable oil in a skillet over medium-high heat. Sear the pork chops for 2 to 3 minutes on each side until browned. Transfer them to a baking tray and cook them in the preheated oven for about 20-25 minutes or until cooked through.

In the meantime, prepare the potatoes. In a saucepan, combine the diced potatoes, salt, black pepper, chopped parsley, grated parmesan, garlic powder, onion powder and olive oil. Pour in the water and bring to the boil. Reduce the heat and simmer until the potatoes are tender and the liquid has reduced, about 15 to 20 minutes.

While the potatoes are cooking, prepare the lemon and parsley sauce by combining the lemon juice, salt and black pepper in a small bowl. Mix well and let rest.

Once the pork chops are cooked, remove them from the oven and let them rest for a few minutes.

Serve the pork chops with the cooked potatoes and season with the lemon and parsley sauce.

Decorate as desired with additional chopped parsley. Enjoy your delicious pork chops accompanied by potatoes and lemon parsley sauce!

Feel free to adjust seasonings and ingredients based on your taste preferences. Enjoy your meal!

Chicken with Garlic Parmesan Rice is a dish that beautifully combines the tender and rich flavors of chicken with the robustness of garlic and the creamy, savory notes of Parmesan cheese. Drawing inspiration from classic Italian cuisine while embracing the simplicity often cherished in American kitchens, this dish is a testament to the versatility of chicken as a protein and the magic of adding just the right seasonings. Home cooks might find themselves drawn to this recipe not only for its comforting aroma but also for the ease of preparation, making it an ideal choice for weeknight dinners or when the company’s coming and time is of the essence.
This Chicken with Garlic Parmesan Rice pairs well with a variety of sides. For a comforting meal, serve it with steamed broccoli or green beans, which will balance out the richness with their fresh crispness. A side salad dressed with a light vinaigrette can cut through the creaminess and add some bright, zesty flavors to your plate. For those who want to keep the Italian theme going, consider a caprese salad with ripe tomatoes, fresh basil, and a drizzle of balsamic glaze.
Chicken with Garlic Parmesan Rice
Servings: 4
Ingredients
– 4 chicken tenders
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup white rice
– 2 cups chicken broth
– 1 tablespoon unsalted butter
– 4 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh parsley, chopped
– Lemon wedges, for serving
– Additional grated Parmesan cheese, for garnish
Directions

1. Season the chicken tenders with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat and cook the chicken tenders until golden brown and fully cooked, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the butter and garlic, cooking for 1 minute until the garlic is fragrant but not browned.
3. Add the rice to the skillet, stirring to coat with the garlic butter mixture.
4. Pour in the chicken broth and bring the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
5. Remove the skillet from the heat, and stir in the grated Parmesan cheese and fresh parsley. Adjust seasoning with additional salt and pepper to taste.
6. Serve the chicken tenders on a bed of the garlic Parmesan rice, with lemon wedges on the side for squeezing over the top. Garnish with additional grated Parmesan cheese if desired.
Variations & Tips
– For an extra touch of richness, you can stir in a splash of heavy cream to the cooked rice before adding the Parmesan cheese.
– If you’re in the mood for something with a bit more heat, add a pinch of red pepper flakes to the rice as you’re sautéing the garlic.
– To incorporate more veggies into the dish, you can mix in some frozen peas or diced bell peppers with the rice after it has finished cooking.
– This recipe works beautifully with other cuts of chicken as well. If using thicker cuts like breasts, simply increase the cooking time accordingly for the chicken.
– The leftover Garlic Parmesan Rice can be transformed into delectable rice balls or arancini the next day, making a delightful appetizer or snack.

Mother Pollard’s Soufflé Ouellette
Mother Pollard’s Fluffy Soufflé Ouellette
Ingredients:
4 eggs
30g butter
50ml milk
1 pinch of salt
1 pinch of pepper
1 tablespoon of cream (optional)
Directions:
To prepare the eggs: Separate the egg whites from the yolks. In a bowl, beat the egg whites with a pinch of salt until stiff, until you get a nice, fluffy consistency.

To prepare the Mother Pollard mixture: In another bowl, whisk the egg yolks with the milk, salt and pepper. Mix well to get a homogenous mixture.

To incorporate the egg whites: Using a spatula, gently stir the egg whites into the beaten egg yolks, being careful not to break the egg whites, so the omelets stays fluffy and fluffy.
To prepare the omelets: Melt the butter in a frying pan over medium heat. Then pour the egg mixture into the hot pan. Cook without stirring until the omelets is golden brown on the bottom but still slightly runny on top.
Cooking tip: For more even cooking, cover the pan with a lid while cooking or place the pan under the grill for 2 minutes to brown the top.
Serve: Serve the soufflé omelets immediately, with a spoonful of crème fraiche if desired for even more deliciousness.
Preparation time: 10 minutes
Cooking time: 5 to 7 minutes
Total time: 15 minutes
Kcal: 300 kcal per serving
Servings: 2 people

Make a copy of this recipe
A crispy and cheesy crust tops juicy pork chops in this fragrant and appetizing Parmesan Baked Pork Chops recipe. Pork chops are encased in breadcrumbs and Parmesan cheese in this recipe, which is a contemporary spin on an old Italian favorite. You can’t go wrong with pork and Parmesan for a flavorful dish that will wow your loved ones.
As a main dish, these pork chops go well with a number of vegetables that bring out their natural sweetness. Roasted garlic mashed potatoes are a fantastic choice since the savoury pork chops are offset by the creamy and garlicky potato. Sautéed green beans are another great side dish since they are bright and refreshing. If you’re looking for a salad to balance off the savouriness of the pork chops, try one with a tart vinaigrette.
The advertisement
Pork Chops Baked with Parmesan:
Four pork chops that have been boneless
100 milliliters of Parmesan
100 grams of Italian breadcrumbs
1-tsp. olive oil
2 milligrams of black pepper
1.5 milligrams of garlic powder
Instructions:

1. Set the oven temperature to 350°F. Use foil or parchment paper to line a baking sheet; it will make cleaning a breeze.
2. Mix the Italian bread crumbs, garlic powder, salt, pepper, and grated Parmesan cheese in a small basin.
Third, use a paper towel to wipe any extra moisture from the pork chops, then coat them evenly with olive oil.

Press down hard to make sure the Parmesan breadcrumb mixture adheres to the pork chops as you dip them into the mixture.
5. After preparing the baking sheet, layer the greased pork chops on top. Bake for 40 to 45 minutes, or until the internal temperature reaches 145°F, or 63°C.
6. You have the option to broil the pork chops for a couple of extra minutes if you want a crunchier exterior.
After the pork chops are done cooking, take them out of the oven and set them aside to rest for 5 minutes.
8. Plate the Parmesan Baked Pork Chops and serve them hot, with whatever sides you choose. Savor!
Pork chops with a crispy Parmesan coating are now at your fingertips. If you’re looking for a dish that will be a hit at any dinner party or family gathering, try these Parmesan Baked Pork Chops.

Ingredients:
Regarding the round potatoes:

Four large turnips, peeled and sliced into half-inch slices

Two tablespoons of olive oil in a soup bowl

Sea salt: 1 teaspoon of coffee

Bleu cheese: 1/2 teaspoon of café

Half a cup of coffee grounds powdered

Paprika: 1/2 teaspoon of cayenne pepper

Pour les accoutrements :

Half a cup of grated cheese (cheddar, mozzarella, or a combination of the three)

Two soup spoons of fresh persil, chopped

For the garnish, faculty-prepared haché choulette

Instructions:
Bring the four to a boil.

olive oil.

Get the potatoes ready:

Split the potatoes lengthwise and crosswise into half-inch thick rounds. Melt the butter in a large mixing bowl after adding the potato rounds.

Place an olive oil filet on top of the potato rounds and sprinkle with salt, black pepper, onion powder, and paprika.

Thoroughly coat the apples with oil and seasonings by mixing them until they are well coated.

Gather the ground apple rounds:

In a single layer on the prepared baking sheet, arrange the seasoned potato rounds. Vous devez assurer que ils

guarantee une cuisson uniforme en ne se chevauchant pas.

Hold the potatoes in a preheated oven for 25 to 30 minutes, or until they are softened, and

croustillant. Return the potato rounds to the oven over medium heat until both sides are evenly cooked.

the color doré.

Incorporate the cheese:

Remove the baking sheet from the oven and evenly sprinkle the rubbed cheese over the potato.

The knuckles.

After 5 to 7 minutes, or when the cheese is melted, return the baking dish to the oven.

rich and velvety.

Dressing and serving:

Once you’ve coated the apples with cheese, remove the rounds and set them aside to cool somewhat.

Put the chopped fresh persil and optional cilantro on top of the potato rounds for a pop.

of flavor and color.

Place the cheese-coated potato rounds on a serving platter and enjoy them hot.

Suggestions for perfectly fried potato rounds with cheese:

Optimal texture is achieved by using large fibrous potatoes, such as Russet or Yukon Gold.

Different varieties of cheese: Don’t be afraid to try different kinds of cheese, such Gouda, Parmesan,

or Monterey Jack, depending on what you want to drink.

Tremper les tranches de pommes de terre dans de l’eau froide pendant 30 minutes pour obtenir des rondelles de pommes de terre toujours plus croustillantes.

the time it takes to season and cook. Carefully press them with a paper towel before proceeding.

along with the recipe.

Presentational suggestions: serve the potato rounds with a variety of toppings, such as crème sure,

for more flavor, use a ranch dressing or spicy olive oil.

Nutritional advances:

Patates:

Exceptionally high in potassium, vitamin C and B6, and dietary fibers, all of which are vital to world health.

Offre les glucides complexes pour soutenir l’énergie.

Dairy Product:

Superb protein and calcium source that aids with bone health and muscle repair.

Contains healthy grains that aid with satiety and overall nourishment.

The herbs are:

Vitamins A, C, and K, as well as antioxidants and anti-inflammatory properties, are added by the fresh persil and ciboulette.

propriétés.

In summary

In the form of pommes de terre rondelles au four au fromage, you have a versatile and universally loved dish that anybody may enjoy.

appetizer, side dish, or salad. Their crinkle-edged exterior, shiny cheese garnish, and flavorful seasonings

make them enticing. Make a batch of these mouth-watering potato rounds by following this recipe.

that everyone would return to learn more about it. Make the most of the time spent making and eating this delicious dish.

Enjoy!

Ingredients:
1 pkg. ranch salad dressing mix
• 1/2 tsp. cayenne pepper

• 4-5 dashes of hot sauce

• 1/2 C. all purpose flour
• 1 tsp. cornstarch

• 5-6 chicken legs

• 1/2 tsp. paprika
• 1 T. pickle juice

• 1 C. buttermilk

• 1 T. veg. oil
• 1 T. butter

Instructions:

Whisk together the buttermilk, pickle juice and hot sauce. Place the chicken in a leak proof container and pour the buttermilk mixture over the chicken and place in the fridge for 2 hours. Using a ziploc bag combine the flour, ranch mix and seasonings. Place the oil and butter in the bottom of a large iron skillet and place in the oven. Preheat the oven to 425 degrees allowing the oil and butter to heat up as the oven preheats. Once the oil is good and hot remove the skillet and take each chicken leg and shake it in the flour mixture and using tongs to remove, shake off excess flour and place in the skillet. You will here it sizzle a little, repeat with remaining chicken. Place back in the oven for 35-45 minutes, rotating the chicken about every 10 minutes to brown on all sides. Cooking time will depend on the size of the chicken legs you are using, just check with a meat thermometer to reach 160 degrees. Remove the chicken to a paper sack or towel lined plate. Let rest 5 minutes before serving.

Enjoy!