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  • Homestyle Potato Bread

    Homestyle Potato Bread

    Homestyle Potato Bread

    Table of Contents

    Ingredients:

    For the dough:

    • 1 teaspoon sugar (10g)
    • 1 packet dry yeast (10g)
    • 1 cup warm milk (200ml)
    • 1 cup warm water (200ml)
    • 1 tea glass of oil (100ml)
    • 5 cups flour (600g)
    • 1 teaspoon salt (8g)

    For the filling:

    • 1/2 tea glass of oil (50ml)
    • 1 onion, finely chopped
    • 3 potatoes, boiled and mashed
    • 1/2 tablespoon tomato paste
    • Black pepper, to taste
    • Ground red pepper, to taste
    • Salt, to taste

    For the topping:

    • 1 egg yolk
    • 1 teaspoon of oil

    Directions:

    1. In a large mixing bowl, combine the sugar, dry yeast, warm milk, and warm water. Stir well and let it sit for about 10 minutes, or until the mixture becomes frothy.
    2. Add the oil, flour, and salt to the yeast mixture. Knead the dough until it is smooth and elastic, about 10 minutes. Cover the dough with a clean cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
    3. While the dough is rising, prepare the filling. Heat the oil in a pan over medium heat. Add the chopped onion and sauté until it becomes translucent. Add the mashed potatoes, tomato paste, black pepper, ground red pepper, and salt. Mix well and cook for a few more minutes. Set aside to cool.
    4. Preheat your oven to 180°C (350°F).
    5. Once the dough has risen, punch it down and divide it into two equal parts. Roll out each part into a rectangle, about 1/2 inch thick.
    6. Spread the potato filling evenly over one of the dough rectangles, leaving a small border around the edges. Place the other dough rectangle on top and press the edges to seal.
    7. Transfer the filled dough to a greased baking sheet. Mix the egg yolk and 1 teaspoon of oil, and brush this mixture over the top of the dough.
    8. Bake in the preheated oven for about 30-35 minutes, or until the bread is golden brown on top.
    9. Allow the bread to cool slightly before slicing and serving. Enjoy your delicious homemade potato bread!
    See also  Billion Dollar Cookie Bars

    Prep Time: 1 hour 25 minutes | Cooking Time: 35 minutes | Total Time: 2 hours | Kcal: 350 kcal | Servings: 8 servings

  • Homemade Peach Cobbler Ice Cream

    Homemade Peach Cobbler Ice Cream

    Ingredients:
    2 cups chopped fresh peaches
    ¾ cup granulated sugar
    2 cups heavy cream
    1 cup whole milk
    1 teaspoon vanilla extract
    ½ cup crumbled biscuit or cobbler topping
    Directions:
    Simmer peaches and ¼ cup sugar until soft. Cool completely.
    Whisk cream, milk, remaining sugar, and vanilla together.
    Churn in an ice cream maker. Add peaches and cobbler crumbs in the last 5 minutes.
    Freeze until firm.
    Notes:

    Try grilling the peaches for a smoky, caramelized flavor.
    Substitute apricots for peaches for a unique twist.

  • Keto Avocado Spinach Smoothie

    Keto Avocado Spinach Smoothie

    Ingredients:

    • 1/2 ripe avocado, peeled and pitted
    • 1 cup fresh spinach leaves
    • 1/2 cup unsweetened almond milk or coconut milk
    • 1/4 cup full-fat Greek yogurt or coconut yogurt
    • 1 tablespoon chia seeds
    • 1 tablespoon almond butter or coconut oil
    • 1/2 teaspoon vanilla extract
    • Sweetener to taste (optional, using a keto-friendly sweetener like stevia or erythritol)
    • Ice cubes (optional, for a colder smoothie)

    Instructions:

    1. In a blender, combine the avocado, spinach, almond milk, Greek yogurt, chia seeds, almond butter or coconut oil, vanilla extract, and sweetener (if using).
    2. If you prefer a colder smoothie, add a handful of ice cubes as well.
    3. Blend on high speed until smooth and creamy. If the consistency is too thick, you can add more almond milk to reach your desired thickness.
    4. Taste the smoothie and adjust sweetness if needed by adding more sweetener.
    5. Once blended to your liking, pour the smoothie into glasses and serve immediately.

    Enjoy your creamy and nutritious Keto Avocado Spinach Smoothie! This smoothie is packed with healthy fats, fiber, and nutrients while being low in carbohydrates, making it perfect for a keto diet.

  • Sugar-free ice cream in 5 minutes! No cream! No milk! HEALTHY desserts!

    Sugar-free ice cream in 5 minutes! No cream! No milk! HEALTHY desserts!

    In the kingdom of healthy and delicious desserts, we have discovered the crown jewel! Introducing sugar-free ice cream, a magical creation that takes just 5 minutes to prepare.

    Ideal for those looking to delight their palate without sacrificing their health. Get ready for this recipe that will delight you without adding unnecessary sugar or fat! You won’t believe the consistency of this ice cream!

    How to make ice cream without sugar, milk, or cream

    To prepare this delicious ice cream you will need:

    Ingredients:

    6 bananas (cut and frozen)

    250 g strawberries (frozen)

    1 tablespoon of honey

    2 tablespoons of unsweetened cocoa powder

    Preparation:

    Take the frozen banana pieces and put them in the blender. This is where the magic begins! Add a spoonful of honey to sweeten and mix until you obtain a smooth and inviting cream. This creation becomes the first layer of our healthy and delicious treat.

    In the same blender, reserve a few pieces of frozen bananas and add the frozen strawberries. Add a spoonful of honey and mix. We thus obtain a strawberry cream which will add freshness and color to our mold.

    For the third flavor, cocoa, put the pieces of frozen banana in the blender. This time add two tablespoons of cocoa powder and another tablespoon of honey. Crush until you obtain a cream, creating a third layer that will delight chocolate lovers.

    Place each preparation in a pudding-type mold, layer by layer or according to your preferences.

    Put the mold in the freezer so that the sugar-free ice cream takes shape and consistency. This rest is essential for the ice to remain firm.

    Then serve in glasses and decorate with fruit.

    After just 5 minutes of preparation and a little patience in the freezer, our sugar-free ice cream is ready to enjoy! A celebration of flavors that demonstrates that taking care of yourself can also be an exquisite pleasure!

  • My guy can’t get enough of this! He’d eat 10 jars in one sitting!

    My guy can’t get enough of this! He’d eat 10 jars in one sitting!

    Ever find yourself craving a light, yet indulgent dessert that’s also guilt-free? My keto coconut mousse hits all the right notes! Inspired by my love for creamy coconut desserts and the need for low-carb options, this mousse is quick to whip up and perfect for a keto lifestyle. Whether you’re new to keto or a seasoned pro looking to satisfy your sweet tooth, this recipe is a keeper. Plus, it’s a breeze to make even on a busy weeknight.
    This delightfully creamy mousse pairs wonderfully with a handful of fresh berries such as raspberries or blackberries. You can also add a sprinkle of unsweetened shredded coconut on top for some added texture. For a complete meal, serve it after a light dinner, like a fresh salad or grilled chicken. It’s the perfect ending that feels decadent but won’t derail your keto goals!

    Keto Coconut Mousse
    Servings: 4
    Like Low Carb for more
    Ingredients

    1 cup full-fat coconut milk
    1/4 cup powdered erythritol (or preferred keto sweetener)
    1 tsp vanilla extract
    1/4 tsp coconut extract (optional for extra coconut flavor)
    1/2 cup heavy whipping cream
    Unsweetened shredded coconut, for garnish (optional)
    Directions
    1. Begin by chilling the coconut milk in the refrigerator for at least 4 hours or overnight. This helps to separate the coconut cream from the water.
    2. Carefully open the chilled coconut milk and scoop out the firm coconut cream into a mixing bowl, leaving the liquid behind.
    3. Add the powdered erythritol, vanilla extract, and coconut extract (if using) to the coconut cream. Whisk until smooth and well combined.
    4. In a separate bowl, whip the heavy cream until stiff peaks form.
    5. Gently fold the whipped cream into the coconut mixture until fully incorporated. Be careful not to overmix, to keep the mousse light and airy.
    6. Divide the mousse into 4 serving dishes and chill in the refrigerator for at least 1 hour before serving.
    7. Before serving, garnish with unsweetened shredded coconut if desired.

    Variations & Tips
    For a chocolate twist, you can add 1-2 tablespoons of unsweetened cocoa powder to the coconut mixture before folding in the whipped cream. If you’re not a fan of erythritol, feel free to use another keto-friendly sweetener like monk fruit or stevia. Want to add a bit of crunch? Top the mousse with some finely chopped nuts or a sprinkle of cacao nibs. And for a more tropical flavor, a hint of lime zest can do wonders!

  • Baked Chickpea and Quinoa Balls

    Baked Chickpea and Quinoa Balls

    Ingredients:

    1 can (240g / 8 oz) chickpeas, drained
    90g (1/2 cup) quinoa, rinsed
    60g (3 oz) ground walnuts
    1 medium onion, diced
    2 garlic cloves, minced
    75g (4 oz) breadcrumbs or chickpea crumbs
    15g (2 oz) nutritional yeast (optional)
    1 tsp cumin seeds
    1 tsp paprika
    1 tsp dried herbs (oregano, thyme, or a mix)
    1 tsp Korean chili flakes (optional for heat)
    Salt, to taste

    Directions:

    1. Cook the Quinoa:
    Rinse the quinoa thoroughly and add it to a pot with water (ratio of 2:1 water to quinoa).
    Simmer for about 15 minutes until fully cooked and fluffy. Drain any excess water and set aside.

    2. Prepare the Chickpeas:
    Drain the chickpeas and mash them with a fork in a large mixing bowl. You can also use a food processor for a smoother texture.

    3. Sauté Onion and Garlic:
    In a lightly oiled pan, sauté the diced onion over medium heat until softened (about 3-4 minutes).
    Add the minced garlic and cumin seeds, cooking for another minute until fragrant.

    4. Mix the Ingredients:
    In the bowl with the mashed chickpeas, add the cooked quinoa, sautéed onion and garlic, ground walnuts, breadcrumbs (or chickpea crumbs), and nutritional yeast (if using).
    Season with paprika, dried herbs, Korean chili flakes (optional), and salt to taste.
    Mix everything thoroughly until all the ingredients are well combined.

    5. Form the Balls:
    Preheat the oven to 350°F (180°C).
    Lightly grease or line a baking sheet with parchment paper.
    Using your hands, form the mixture into 1 oz (30g) balls and place them on the prepared baking sheet.
    Lightly spray or brush the balls with oil to help them crisp up in the oven.

    6. Bake:
    Bake for 15 minutes, or until the balls are golden and slightly crispy on the outside.

    Serving Suggestions:
    With Sauce: Serve with dairy-free yogurt, sour cream, or a tangy tomato sauce.
    With Salad: Pair with a fresh green salad for a complete, nutritious meal.

    Snack or Appetizer: Enjoy as a protein-rich snack or appetizer with dipping sauce.
    Cooking Tips:
    Quinoa: Make sure the quinoa is well-drained to prevent excess moisture in the mixture.
    Texture: For a smoother mixture, use a food processor to mash the chickpeas and combine ingredients.
    Seasoning: Adjust the spices to suit your taste; add extra chili flakes for more heat or increase the dried herbs for added flavor.

    Nutritional Benefits:
    Protein-Packed: Chickpeas, quinoa, and walnuts provide a great source of plant-based protein.
    High in Fiber: Promotes healthy digestion and keeps you feeling full longer.
    B-Vitamins: Nutritional yeast offers a cheesy flavor while adding valuable B-vitamins.

    Nutritional Information (per ball):

    • Calories: 85 kcal
    • Protein: 3.5g
    • Carbohydrates: 10g
      • Fiber: 2g
      • Sugar: 1g
    • Fat: 3.5g
      • Saturated Fat: 0.3g
    • Sodium: 100mg (depending on added salt)
    • Calcium: 20mg
    • Iron: 1.1mg

    Breakdown:

    • Chickpeas and quinoa are the main sources of carbohydrates and protein.
    • Walnuts add healthy fats and omega-3s.
    • Nutritional yeast provides additional protein and B-vitamins.
  • Vegan Baked Cabbage with Cheese and Creamy Sauce

    Vegan Baked Cabbage with Cheese and Creamy Sauce

    Looking for a hearty, plant-based dish that’s both healthy and satisfying? This vegan baked cabbage recipe is the perfect choice! Tender cabbage steaks are coated in a rich, creamy sauce, baked to perfection, and topped with a cheesy, dairy-free finish. It’s simple, delicious, and perfect for any occasion.

    Why You’ll Love This Recipe

    • 100% Vegan: Made with plant-based ingredients that everyone will enjoy.
    • Nutritious: High in fiber, low in carbs, and full of flavor.
    • Easy to Make: Minimal prep time and just a handful of ingredients.

    Ingredients

    • 1 head of cabbage (sliced into thick “steaks”)
    • 3 tbsp olive oil
    • 2 tbsp vegan creamy sauce (e.g., cashew cream, tahini dressing, or vegan ranch)
    • 1 cup vegan shredded cheese (like Violife, Daiya, or your favorite brand)
    • 1 tsp garlic powder
    • 1 tsp smoked paprika
    • Salt and pepper, to taste
    • Optional: chopped red chili or fresh parsley for garnish

    Instructions

    1. Prepare the Cabbage:
      Preheat your oven to 400°F (200°C). Slice the cabbage into thick steaks and arrange them on a parchment-lined baking sheet.
    2. Season & Add Sauce:
      In a small bowl, mix olive oil with the vegan creamy sauce, garlic powder, smoked paprika, salt, and pepper. Brush the mixture generously over both sides of the cabbage steaks.
    3. Bake the Cabbage:
      Roast the cabbage in the preheated oven for 20-25 minutes, or until it’s tender and the edges are lightly browned.
    4. Add the Cheese:
      Remove the cabbage from the oven, sprinkle vegan shredded cheese over the top, and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
    5. Garnish & Serve:
      Garnish the cabbage steaks with chopped red chili or fresh parsley for added flavor and color. Serve warm as a side dish or a main course.

    Tips for the Best Results

    • Pick the Right Vegan Cheese: Choose a cheese that melts well for a gooey, satisfying topping.
    • Add More Flavor: Try additional spices like cumin, nutritional yeast, or chili flakes.
    • Make it a Meal: Serve with quinoa, roasted vegetables, or a fresh salad.

    This Vegan Baked Cabbage with Cheese and Creamy Sauce is a must-try for anyone craving comfort food without the guilt. Whether you’re vegan or just love a veggie-packed meal, this recipe w

  • Easy Chocolate Chip Cookies

    Easy Chocolate Chip Cookies

    Ingredients

    • 4 tablespoons unsalted butter 56g, very soft with some melted spots (see notes)
    • 3 tablespoons granulated sugar 38g
    • 3 tablespoons light or dark brown sugar 38g
    • 1 large egg yolk 19g
    • ¾ teaspoon pure vanilla extract
    • ⅔ cup all-purpose flour 86g, spooned and leveled
    • ¼ teaspoon baking soda
    • ⅛ teaspoon salt
    • ⅓ cup chocolate chips plus extra for topping

    Instructions

    • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • In a medium bowl, combine the butter and both sugars using a silicone spatula, stirring for at least one minute until well blended. Add the egg yolk and vanilla, stirring until smooth.
    • Sprinkle the flour, baking soda, and salt over the butter mixture, then stir until just combined. Fold in the chocolate chips.
    • Scoop dough into mounds of about 2 tablespoons each, placing them a few inches apart on the baking sheet. You should have 5-6 dough balls. If desired, press a few extra chocolate chips onto the tops of the dough balls for added texture.
    • Arrange the dough balls to be higher rather than wider, which helps prevent them from spreading too much.
    • Bake for 9-12 minutes, until the edges start to turn golden brown and the centers are slightly under-baked.
    • Transfer the baking sheet to a wire rack to allow the cookies to cool and firm up before serving.
  • Original School Pizza Recipe

    Original School Pizza Recipe

    Ingredients

      •             2 ⅔ cup all purpose flour
      •             ¾ cup powdered milk
      •             2 tbsp granulated sugar
      •             1 pkg quick rising yeast
      •             ½ tsp salt
      •             1 ⅔ cup warm water
      •             2 tbsp Vegetable Oil
      •             ½ pound sausage
      •             ½ pound ground chuck
      •             ½ tsp black pepper
      •             ½ tsp salt
      • Sauce:
      •             6 ounces tomato paste
      •             1 ½ cups water
      •             ⅓ cup Olive Oil
      •             2 cloves garlic, freshly minced
      •             1 tsp salt
    •             1 tsp pepper
    •             ½ tbsp dried oregano
    •             ½ tbsp basil
    •             ½ tbsp rosemary

    Instructions

    FIRST STEP:

    The crust is first.

    Preheat the oven to 425*

    Line an 11×13 pan with parchment paper

    SECOND STEP:

    In a large bowl combine the flour, powdered milk, yeast and salt. Whisk to blend well

    Add the oil to the warm water

    Then add the water to the flour mixture

    THIRD STEP:

    Stir with a wooden spoon. There will be lumps, you do not want pockets of the flour mix

    Spread the dough into the prepared baking sheet, if the dough is stubborn, let it sit for five minutes and then try again.

    FOURTH STEP:

    Bake the crust for 8 to 10 minutes

    FIFTH STEP:

    In another bowl(the day before) mix all ingredients for the sauce

    Spread the sauce onto the baked crust

    SIXTH STEP:

    Brown the meats with salt and pepper, drain any grease

    Sprinkle the cooked meat over the crust

    Sprinkle with the shredded mozzarella cheeseBake for 10 to 12 minutes, or until the cheese begins to brown.

    Let stand for 5 minutes, then slice and serve

    Enjoy!

  • Easy Lemon Loaf Cake

    Easy Lemon Loaf Cake

    Ingredients

    • Dry Ingredients
    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • Wet Ingredients
    • 1 ½ cups granulated sugar
    • ½ cup unsalted butter softened (1 stick)
    • ¼ cup butter-flavored shortening
    • 3 eggs
    • 2 teaspoons lemon extract
    • 1 teaspoon vanilla extract
    • 2 teaspoons lemon zest see note
    • 1/4 cup sour cream
    • 3/4 cup whole milk
    • 1/4 cup lemon juice
    • 8-10 drops yellow food coloring optional
    • Lemon Glaze
    • 1 cup powdered sugar
    • 2 tablespoons unsalted butter melted
    • ¼-½ teaspoon vanilla extract
    • 1-2 tablespoons lemon juice
    • Lemon zest for garnish

    Instructions

    • Prepare the Pan
    • Preheat your oven to 325°F. Grease and flour a 9×5-inch loaf pan, then set it aside.
    • Combine Dry Ingredients
    • In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
    • Cream Butter and Sugar
    • In another large bowl, cream the granulated sugar with the butter and butter-flavored shortening until light and fluffy.
    • Incorporate Eggs
    • Add eggs one at a time, mixing well after each addition.
    • Add Flavorings
    • Stir in the lemon extract, vanilla extract, lemon zest, and sour cream until well combined.
    • Mix Wet and Dry Ingredients
    • Gradually add the dry ingredients to the wet mixture, alternating with the lemon juice and milk. Begin and end with the dry ingredients. Mix until the batter is fluffy and smooth, with no streaks of flour remaining.
    • Optional Food Coloring
    • On low speed, mix in yellow food coloring (if desired) until the batter reaches your preferred shade of yellow.
    • Fill and Level Pan
    • Spoon the batter into the prepared loaf pan. Tap the pan gently on the counter to release air bubbles and level the surface.
    • Bake
    • Bake for 1 hour and 10 minutes, checking for doneness at the 1-hour mark. (Note: Glass pans may cook slightly faster.) Remove from the oven and let the cake cool in the pan. The cake will continue cooking slightly as it cools.
    • Prepare the Glaze
    • In a medium bowl, mix powdered sugar, melted butter, vanilla extract, and lemon juice until smooth. Adjust the consistency with a little water if needed to achieve a silky drizzle.
    • Decorate and Serve
    • Once the cake has completely cooled, drizzle the glaze over the top. Garnish with lemon zest. Allow the glaze to harden before slicing.

     

  • Dessert aux 4 ingrédients prêt en seulement 10 minutes

    Dessert aux 4 ingrédients prêt en seulement 10 minutes

    To kick off our makeover, I’m going to share with you a dessert recipe that only requires four ingredients and can be prepared in just ten minutes. If you want to satisfy your hunger without spending too much time in the kitchen, this dessert with only four ingredients is perfect because it can be made in only 10 minutes.

    The fact that it’s simple to make and uses common ingredients that you probably already have in your kitchen makes the changeover much easier. Get all the ingredients and follow these steps to whip up this delicious dessert and finish the transfer in no time!

    Ingredients for Annonce:

    50 milliliters of lemon juice

    2 containers of milk cream

    two containers of condensed milk

    One package of cookie dough.

    1 tablespoon of lemon zest and some crushed macaroni.

    Setting Up:

    After one minute of beating, add the condensed milk and cream to the blender.

    Gradually add the lemon juice to the boiling liquid and beat for 3 minutes.

    Reserve. Pour le mélange dans un bol.

    Pour une couche de crème dans un réfractaire, envelopez-la avec le biscuit humidifié dans le lait, puis rechauffez.

    Continue with this method until all of the ingredients are used up, but finish with a layer of cream.

    Garnish with the sliced lemon and toasted biscuits and let aside to cool for at least one to two hours.

    Serve this delicious dessert made with just four ingredients after taking it out of the refrigerator.

     

  • Lentil potato & carrot patties

    Lentil potato & carrot patties

    Indulge in the delightful combination of wholesome ingredients with our Vegan Lentil Potato & Carrot Patties recipe. Bursting with flavor and packed with nutrients, these patties offer a satisfying blend of protein-rich lentils, creamy mashed potatoes, and vibrant grated carrots. Enhanced with aromatic spices and gently pan-fried to golden perfection, these patties are sure to become a favorite in your plant-based repertoire. Join us as we explore the step-by-step process of creating these delectable patties, perfect for any meal of the day.

    Total Time: 45 minutes

    Yield: Approximately 8-10 patties

    Ingredients:

    • 1 cup green lentils, cooked
    • 1 large potato, peeled and cubed
    • 1 large carrot, peeled and grated
    • 1 small onion, diced
    • 2 garlic cloves, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon smoked paprika
    • Salt and pepper, to taste
    • 1/4 cup all-purpose flour
    • 2 tablespoons olive oil, for frying

    Instructions:

    1. Prepare Lentils: Begin by cooking the green lentils according to the package instructions. Once cooked, set them aside to cool slightly.
    2. Boil Potatoes: In a separate pot, boil the cubed potato until soft. Drain and transfer the potatoes to a large mixing bowl.
    3. Mash Potatoes: Using a fork or potato masher, mash the boiled potatoes in the mixing bowl until smooth and creamy.
    4. Combine Ingredients: To the mashed potatoes, add the cooked lentils, grated carrot, diced onion, minced garlic, ground cumin, smoked paprika, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.
    5. Add Flour: Sprinkle the all-purpose flour over the mixture and continue to mix until it forms a thick batter. The flour helps bind the ingredients together and adds a crispy texture to the patties.
    6. Shape Patties: Heat the olive oil in a large frying pan over medium-high heat. Use a spoon to scoop out the batter and form it into patties with your hands. Place the patties onto the hot pan, ensuring they have enough space to cook evenly.
    7. Pan-Fry Patties: Cook the patties for approximately 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as needed to prevent burning.
    8. Drain and Serve: Once the patties are cooked to perfection, remove them from the pan and place them on a paper towel-lined plate to drain any excess oil.
    9. Enjoy: Serve the patties hot, accompanied by your favorite sauce or condiment. Whether enjoyed as a standalone snack, served atop a salad, or nestled in a bun for a tasty burger, these Vegan Lentil Potato & Carrot Patties are sure to impress.

    Conclusion:

    With their irresistible flavor and satisfying texture, our Vegan Lentil Potato & Carrot Patties are a must-try for any plant-based enthusiast. Whether you’re looking for a nutritious meal option, a tasty appetizer, or a crowd-pleasing party snack, these patties deliver on both taste and versatility. Experiment with different seasonings and toppings to customize the recipe to your liking. From family dinners to casual gatherings, these patties are sure to become a beloved favorite in your culinary repertoire. Enjoy the deliciousness of plant-based eating with these delightful patties!

  • Crunchy Cornflake Chicken Tenders: Perfect Kid-Friendly Meal

    Crunchy Cornflake Chicken Tenders: Perfect Kid-Friendly Meal

    Welcoming, foodies! If you’re in search of an easy yet delicious meal that your children will love this recipe crunchy Cornflake Chicken tenders are perfect for you. The flavorful recipe is a new twist on chicken tenders that is traditional, with a crunchy cornflake crust to provide an enjoyable crunch with every bite. Let’s take a dive into this delicious food for the whole family!

    Introduction

    Chicken tenders are a traditional comfort food enjoyed by all ages. What makes this recipe unique is the golden cornflake-coated coating. The inspiration comes from a love of easy, kid-friendly meals crunchy Cornflake Chicken tenders combine the simplicity of cooking and amazing taste. If you’re hosting a casual dinner or are looking for an easy weeknight meal This recipe is an absolute must for chicken lovers who like crispy.

    Ingredients for Crunchy Cornflake Chicken Tenders

    • 1 2 lb chicken tenders
    • 2 cups cornflakes Crushed
    • 1/2 cup all-purpose flour
    • 2 large eggs, beaten
    • 1 tablespoon garlic powder
    • 1 teaspoon of paprika
    • 1 teaspoon salt
    • 1 teaspoon of black pepper
    • 1 teaspoon of cayenne (optional)
    • Vegetable oil or cooking spray

    Alternatives to HTML0: Use gluten-free flour and cornflakes to make an alternative that is gluten-free or replace eggs with buttermilk to add flavor.

    How to Make Crunchy Cornflake Chicken Tenders – Step by Step

    Step1: Preheat and Prepare

    Set your oven temperature to 400 degrees F (200degC) (200 degrees Celsius) or warm oil on a pan for cooking. Prepare a baking sheet using parchment paper, if baking.

    Step2: Set Up Your Breading Station

    Three bowls should be placed in a row:

    1. Flour combined with garlic powder salt, paprika and cayenne pepper (optional).
    2. Beaten eggs.
    3. Crushed cornflakes.

    Step3: Bread the Chicken

    Dip each tender chicken in the flour mixture to ensure an even coating. After that, coat it in the egg beat. Then, press the tender into the cornflakes that have been crushed and cover it with the cornflakes on the entire surface.

    Step4: Bake or Fry

    To bake: Place the coated tenders on a baking sheet, then lightly spray with cooking spray and bake for 20 to 25 minutes, turning halfway through.
    To fry to cook: Heat oil for about 4-5 minutes on each portion until the edges are golden and cook.

    Step5: Serve and Enjoy

    Serve hot and accompanied by your favorite dip sauces, such as honey mustard, or barbecue sauce.

    Helpful Tips for Crunchy Cornflake Chicken Tenders

    • Fresh chicken tenders are best to get a better taste and texture.
    • For extra crispness, chill the chicken in breaded form for 15 minutes prior to cooking.
    • Sprinkle chopped Parmesan into the cornflake mix to give it an extra cheesy flavor.

    Cooking Tips for the Best Crunchy Cornflake Chicken Tenders

    • Even cooking: ensure that the tenders of chicken have the same in thickness.
    • To avoid soggyness, place tenders cooked and cooled on an aluminum rack and let them cool down slightly after the cooking.
    • Flavor enhancers Include a few dried herbs such as oregano or Thyme to the breading mixture.

    Serving Suggestions for Crunchy Cornflake Chicken Tenders

    Enjoy your Crispy Cornflake chicken tenders with:

    • French fries and sweet potato fries are an old-fashioned combination.
    • Roasted or steamed broccoli to add a healthy touch.
    • Iced tea or lemonade to make a fun drink pairing for the family.

    Nutritional Information

    Food and Nutritional Info on Crunchy cornflake chicken tenders (per portion):

    • Calories: 250 kcal
    • Protein: 20g
    • Fat: 8g
    • Carbs: 25g
    • Fiber: 2g
    • Sodium: 600mg

    Storage and Leftovers for Crunchy Cornflake Chicken Tenders

    • Refrigeration: Store leftovers in an airtight container for upto 3 days.
    • Reheating Heat in ovens or air fryers to preserve crispness.
    • Freezing Uncooked tenders made of bread can be frozen for 3 months.

    Frequently Asked Questions (FAQs) for Crunchy Cornflake Chicken Tenders

    1. Can I substitute other cereals in place of cornflakes?
      Yes, panko breadcrumbs and crushed Ritz crackers can also be used.
    2. Are these tenders spicy?
      If you do add cayenne pepper, you can leave it out for an easier version.
    3. Do I have to bake them instead of cooking?
      Baking is definitely healthy and produces amazing outcomes.
    4. What sauces for dipping pair well?
      Ranch, honey mustard and buffalo sauce make great alternatives.

    Conclusion

    Delicious, tasty and quick to prepare, Crunchy Cornflake Chicken Tenders are a hit for dinner! Make this recipe for your next family gathering and tell us about your personal favorite twists to add in our comments. Enjoy cooking!

  • My house smells so heavenly when these pork chops comes out of the oven! Everyone is jumping to eat it!

    My house smells so heavenly when these pork chops comes out of the oven! Everyone is jumping to eat it!

    Cheesy Pork Chop Casserole is a delicious and hearty dish that is perfect for weeknight dinners or gatherings with friends and family. This casserole combines tender pork chops with a creamy and cheesy sauce, making it a well-loved comfort food. While the origins of this dish are unclear, its popularity can be attributed to the combination of flavors and the ease of preparation. Now, let’s dive into the recipe and learn how to make this Cheesy Pork Chop Casserole.
    To serve this mouthwatering Cheesy Pork Chop Casserole, you can pair it with a variety of delicious sides. One classic option is to serve it with a side of steamed vegetables, such as broccoli or carrots, to add some freshness and balance to the meal. Additionally, a side of fluffy mashed potatoes or creamy macaroni and cheese would complement the cheesy flavors of the casserole perfectly. Finish off the meal with a crisp green salad or some crusty bread to round out the dining experience.
    Ingredients:
    6 pork chops
    8 sliced potatoes
    1 sliced onion
    6 tablespoons butter
    7 tablespoons extra virgin olive oil
    3 cups chicken stock
    2 1/2 cups grated cheddar cheese
    2 cups milk
    2/3 cup all-purpose flour
    1/4 cup chopped chives
    Salt and pepper to taste
    1 teaspoon granulated garlic
    Instructions:
    1. Preheat your oven to 350°F. Meanwhile, soak sliced potatoes in cold water. This removes excess starch and prevents browning. This step can be done a few hours ahed as well.
    2. In a large skillet, melt 4 tbsp of butter and 4 tbsp of olive oil over medium-high heat. Add onions and cook until caramelized. Sprinkle 2/3 cup of all-purpose flour over onions.
    3. Pour in 3 cups of chicken stock and 2 cups of milk. Stir continuously until the mixture thickens and comes to a simmer. Season with salt and pepper. Stir in cheese and chives until melted. Remove from heat.
    4. Grease casserole dish. Drain soaked potatoes. Layer half of potatoes and follow with half of cheese sauce. Repeat for second layer.
    5. Bake in preheated oven for 20 mins.
    6. Meanwhile, let’s brown the chops! Mix together 1 cup flour, granulated garlic, salt and pepper. Dredge each pork chop in this mixture. In another skillet, heat 2 tbsp of softened butter and 3 tbsp of olive oil over medium-high heat. Add the pork chops and cook until they’re browned on both sides, about 4-5 minutes per side.
    7. Place browned pork chops over potatoes in casserole.
    8. Bake uncovered for 40 minutes or until the pork chops are cooked through and the casserole is bubbly and golden.
    Optionally, garnish with additional chopped chives before serving.
    Whether it’s a cozy family dinner or a gathering with friends, this Cheesy Pork Chop Casserole is sure to impress. The tender pork chops combined with the creamy, cheesy sauce make for a satisfying and flavorful dish that everyone will love. So, grab your ingredients and get ready to delight your taste buds with this delicious casserole!
  • Simple 4-Ingredient Dessert Recipe: Ready in Just 3 Easy Steps

    Simple 4-Ingredient Dessert Recipe: Ready in Just 3 Easy Steps

    Ingredients:

    2 egg yolks

    1 cup shredded coconut

    1 can (14 ounces) sweetened condensed milk

    3 tablespoons grated Parmesan cheese

    Directions:

    Prepare the Base Mixture:

    In a bowl, combine the sweetened condensed milk and the egg yolks, ensuring to strain the yolks to remove any membranes. Mix until you achieve a thick, smooth cream.

    Incorporate Additional Ingredients:

    Add the grated Parmesan cheese and shredded coconut to the mixture, stirring thoroughly. Pour the mixture into greased silicone molds or muffin tins, distributing it evenly.

    Bake to Perfection:

    Preheat your oven to 356°F (180°C). Bake the mixture for about 30 minutes, or until the tops turn golden brown.

    Enjoy this delightful dessert, which is quick and easy to make with just four ingredients!