Ingredients

For the Potatoes:

• • 3 large yellow potatoes, peeled and cut into wedges
  • 60 grams Panko breadcrumbs

 

• • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika

 

• • ½ teaspoon garlic powder
  • 30-40 grams grated Parmesan cheese
  • 50 grams olive oil

 

Step-by-Step Instructions

1. Prepare the Potatoes

1. Preheat your oven to 400°F (200°C).
2. Peel the potatoes and cut them into thick wedges. Rinse them under cold water to remove excess starch, then pat them dry with a kitchen towel.

2. Mix the Coating

1. 1. In a large mixing bowl, combine the Panko breadcrumbs, salt, black pepper, paprika, garlic powder, and grated Parmesan cheese. Stir well to ensure the seasonings are evenly distributed.

 

3. Coat the Potatoes

1. Drizzle the potato wedges with olive oil, ensuring they are lightly but evenly coated.
2. Add the potatoes to the breadcrumb mixture, tossing them gently until each wedge is fully coated with the seasoned crumbs.

4. Arrange and Bake

1. 1. Line a baking sheet with parchment paper or lightly grease it with olive oil.

 

1. Place the coated potato wedges on the sheet in a single layer, ensuring they don’t overlap for even baking.
2. Bake in the preheated oven for 25-30 minutes, turning them halfway through to ensure both sides become golden and crispy.

5. Serve

• Once the potatoes are crispy and golden brown, remove them from the oven. Let them cool for a few minutes before serving. These potatoes pair wonderfully with a side of sour cream, a light salad, or even as a standalone snack.

✨ Valerie Bertinelli’s style: Lemon Basil Salmon Rolls ✨

 

Ingredients

For the Salmon Rolls:

• – 4 salmon fillets (6 oz each), skin removed
• – 1/2 cup fresh basil leaves, chopped
• – 1/4 cup cream cheese, softened
• – 2 tbsp grated Parmesan cheese
• – Zest of 1 lemon
• – 1 tbsp lemon juice
• – 1 garlic clove, minced
• – Salt and black pepper, to taste
• – 1 tbsp olive oil

 

For the Sauce:

• – 1/4 cup unsalted butter
• – Juice of 1 lemon
• – 1 tbsp honey
• – 1 tbsp Dijon mustard
• – 2 tbsp fresh basil, finely chopped

 

Instructions

1️⃣ Preheat the Oven:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

 

2️⃣ Prepare the Filling:  

In a bowl, mix the chopped basil, cream cheese, Parmesan cheese, lemon zest, lemon juice, minced garlic, salt, and pepper until smooth.

 

3️⃣ Assemble the Salmon Rolls: 

– Lay each salmon fillet flat on a cutting board.

– Spread a thin layer of the basil-cream cheese mixture over each fillet.

– Carefully roll up the salmon from one end to the other and secure it with a toothpick or kitchen twine.

 

4️⃣ Sear the Rolls: 

– Heat olive oil in an oven-safe skillet over medium heat.

– Sear the salmon rolls for 2 minutes on each side until golden brown.

 

5️⃣ Bake:

Transfer the skillet to the preheated oven and bake for 10–12 minutes or until the salmon is cooked through and flakes easily with a fork.

 

6️⃣ Prepare the Sauce:  

– In a small saucepan, melt butter over low heat.

– Stir in lemon juice, honey, Dijon mustard, and chopped basil. Cook for 2–3 minutes until well combined.

 

7️⃣ Serve:

– Remove the toothpicks or twine from the salmon rolls.

– Drizzle the warm lemon basil sauce over the rolls.

– Garnish with additional basil leaves and lemon slices.

 

Pair with: Steamed asparagus, wild rice, or a fresh green salad for a complete meal.

 

Enjoy your Lemon Basil Salmon Rolls! ✨

Ingredients

 

• • Rolled Oats: 2 cups (180 g)
  • Walnuts: 1 cup (120 g), chopped
  • Plum Butter: ½ cup (120 g)

 

• • Apple: 1 medium apple, grated (about 120 g)
  • Egg: 1 large (or flaxseed egg for a vegan option)
  • Baking Powder: 1 teaspoon

 

• Salt: ¼ teaspoon

Directions

Step 1: Mix Ingredients

 

• In a mixing bowl, combine rolled oats, chopped walnuts, plum butter, grated apple, egg (or flaxseed egg), baking powder, and salt.
• Mix until a dough forms. If the mixture is too dry, add a tablespoon of water or milk as needed.

Step 2: Form and Bake the Cookies

 

• • Preheat the oven to 350°F (180°C).
  • Form the dough into small balls, flatten them slightly, and place them on a greased or parchment-lined baking sheet.
  • Bake for 25 minutes, or until the cookies are golden brown.

Step 3: Cool and Serve

• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Serving Suggestions

 

• • Enjoy with a cup of tea or coffee for a cozy snack.
  • Pair with a dollop of yogurt for a balanced breakfast.
  • Pack as a wholesome snack for work or school.

Cooking Tips

• • For a vegan option, make a flaxseed egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and letting it sit for 5 minutes.
  • Swap walnuts with other nuts like almonds, pecans, or hazelnuts for variety.

 

• Add a pinch of cinnamon or nutmeg for extra flavor.

Nutritional Benefits

• • Oats: Rich in fiber, supporting heart health and digestion.

 

• Walnuts: Provide healthy fats, protein, and omega-3 fatty acids.
• Apple: Adds natural sweetness and vitamins, reducing the need for added sugar.

Dietary Information

 

• • Vegetarian-friendly.
  • Can be made vegan by using a flaxseed egg.
  • Dairy-free.

Nutritional Facts (per cookie, approximate)

• • Calories: 120
  • Protein: 3g

 

• • Fat: 7g
  • Carbohydrates: 12g
  • Fiber: 2g

Storage

• • Store in an airtight container at room temperature for up to 5 days.
  • Refrigerate for up to 1 week for extended freshness.

 

• Freeze for up to 3 months; thaw at room temperature before serving.

Broccoli Cheese Balls

 

Ingredients:

• – 2 cups broccoli florets, steamed and finely chopped
• – 1 cup shredded cheddar cheese
• – 1/2 cup mozzarella cheese, shredded
• – 1/4 cup grated Parmesan cheese
• – 1/2 cup breadcrumbs (plus extra for coating)
• – 1 large egg, beaten
• – 1/2 teaspoon garlic powder
• – 1/2 teaspoon paprika
• – Salt and black pepper to taste
• – Vegetable oil for frying

 

Directions:

1. In a large bowl, mix the chopped broccoli, cheddar cheese, mozzarella, Parmesan, breadcrumbs, egg, garlic powder, paprika, salt, and pepper until well combined.

2. Shape the mixture into small balls (about 1-2 inches in diameter). Roll each ball in additional breadcrumbs for an even coating.

3. Heat vegetable oil in a deep skillet or pot over medium heat. Fry the balls in batches, turning occasionally, until golden brown and crispy (about 2-3 minutes per batch).

4. Remove from the oil and drain on paper towels.

5. Serve warm with your favorite dipping sauce, like ranch or marinara.

 

Enjoy these gooey, crunchy Broccoli Cheese Balls – a perfect snack or appetizer! ✨

 

Prep time: 15 minutes | Cooking time: 15 minutes | Servings: 4-6 | 220 kcal per serving

Ingredients:

 

• • 2 stalks of celery (about 100g)
  • 1 carrot (about 70g)
  • 2 zucchini (about 250g)

 

• • 1 cup frozen Brussels sprouts (about 150g)
  • 1-inch piece of ginger (about 10g)
  • 1 processed cheese (about 100g)

 

• • 1 tsp salt (5g)
  • ½ tsp black pepper (2g)
  • 3 slices of bread (about 90g)

 

• • 1 tbsp olive oil (15g)
  • 1 tsp red pepper (2g)
  • 1 tsp dried garlic (2g)

 

• 1 tbsp fresh dill (about 5g)
• Water (enough to fill the pot)

Directions:

 

• • Wash and chop the celery, carrot, and zucchini into bite-sized pieces.
  • In a large pot, add the chopped vegetables, frozen Brussels sprouts, ginger, and enough water to cover the vegetables.
  • Bring to a boil, then reduce heat and simmer for about 15 minutes, stirring occasionally.

 

• • Add processed cheese, salt, and black pepper. Stir well to combine.
  • Continue cooking until the vegetables are tender.
  • Blend the soup until smooth using a hand blender or a regular blender.

 

• • Meanwhile, prepare the croutons: cut the bread into cubes.
  • Heat olive oil in a pan, then toss the bread cubes with salt, red pepper, and dried garlic. Fry until golden brown.
  • Serve the soup hot, topped with the homemade croutons and fresh dill.

Serving Suggestions:

1. 1. Serve with a side of fresh salad for a complete meal.
   2. Pair with a slice of whole-grain bread for extra fiber.

 

1. 1. Add a dollop of sour cream or Greek yogurt for creaminess.
   2. Top with grated cheese for added flavor.
   3. Serve with a cup of your favorite tea for a warming experience.

Cooking Tips:

• • Feel free to substitute the processed cheese with a variety of cheeses such as cheddar or gouda for a different flavor.
  • If you like your soup thicker, use less water or add a small amount of potato to the soup.

 

• • For extra flavor, you can sauté the vegetables with garlic before adding water.
  • Adjust the salt and pepper to your taste.
  • Use homemade bread or day-old bread for croutons to reduce waste.

Nutritional Benefits:

• • This soup is high in fiber from the vegetables, which aids digestion.
  • It contains essential vitamins like vitamin C from the carrots, celery, and Brussels sprouts.

 

• Ginger provides anti-inflammatory benefits, while dill offers antioxidant properties.
• The addition of olive oil provides healthy fats.

Dietary Information:

 

• • Vegetarian
  • Dairy (if using processed cheese)
  • Gluten (if using regular bread)

Nutritional Facts (Per Serving):

• • Calories: 220 kcal
  • Protein: 7g

 

• • Carbs: 30g
  • Fat: 8g
  • Fiber: 6g

 

• Sodium: 800mg

Storage:

• • Allow the soup to cool completely before transferring to an airtight container.

 

• Store in the refrigerator for up to 3-4 days.
• For longer storage, freeze the soup (without croutons) for up to 3 months.

Maple Roasted Carrots with Whipped Feta, Pistachios, and Pomegranate Seeds

 

Ingredients

For the Carrots:

• 1 lb baby carrots (with tops trimmed)
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste

For the Whipped Feta:

• 4 oz feta cheese, crumbled
• 1/4 cup Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder

For Garnishing:

• 1/4 cup pomegranate seeds ❤️
• 1/4 cup pistachios, chopped
• Fresh parsley or dill, finely chopped
• A drizzle of olive oil

 

Instructions

1️⃣ Roast the Carrots:

Preheat the oven to 425°F (220°C).

In a bowl, toss the baby carrots with olive oil, maple syrup, cumin, smoked paprika, salt, and pepper.

Spread the carrots in a single layer on a baking sheet.

Roast for 20-25 minutes, or until the carrots are tender and caramelized. Turn halfway for even roasting.

 

2️⃣ Prepare the Whipped Feta:

In a food processor or blender, combine crumbled feta, Greek yogurt, olive oil, lemon juice, and garlic powder.

Blend until smooth and creamy. Adjust the consistency with a splash of water if needed.

 

3️⃣ Assemble the Dish:

Spread the whipped feta in a circular pattern on a serving platter.

Arrange the roasted carrots over the whipped feta.

Sprinkle with pomegranate seeds, chopped pistachios, and fresh herbs.

4️⃣ Finishing Touch:

Drizzle a bit of olive oil over the top for extra flavor and shine.

 

Details

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

 

Why You’ll Love It:

Sweet & Savory: The maple-glazed carrots pair perfectly with the salty whipped feta.

 

Crunch Factor: Pistachios and pomegranate seeds add a delightful texture.

 

Festive Look: A vibrant, colorful presentation perfect for the holidays.

This dish is guaranteed to steal the spotlight on any table! ✨

**Ingredients:**
– Vanilla ice cream  (or any preferred flavor)
– Melting chocolate  (milk, dark, or white)
– Crushed nuts 
– Crushed cookies 
– Sprinkles 
– Popsicle sticks 
**Instructions:**
1. **Prepare the Ice Cream Bars:**
– Scoop vanilla ice cream into molds or form into bar shapes using a spoon. 
– Insert a popsicle stick into each bar and freeze until solid (around 2-3 hours). 
2. **Melt the Chocolate:**
– In a microwave-safe bowl, melt your chocolate in 30-second intervals, stirring in between until smooth. 
3. **Dip the Bars:**
– Once frozen solid, dip each ice cream bar into the melted chocolate, making sure to coat it fully. 
4. **Add Toppings:**
– Before the chocolate sets, sprinkle crushed nuts, cookies, or sprinkles on top of the bars. 
– For some variation, you can drizzle white chocolate or add crushed candies like toffee. 
5. **Refreeze:**
– Place the chocolate-dipped bars back in the freezer to harden for another 30 minutes. 

Creamy Garlic Mushroom Salmon: A Restaurant-Style Delight!

 

Ingredients:

For the salmon:  

• – 4 salmon fillets (6 oz each)
• – 2 tablespoons olive oil
• – 1 teaspoon paprika
• – 1/2 teaspoon salt
• – 1/2 teaspoon black pepper

 

For the sauce: 

• – 2 tablespoons butter
• – 2 garlic cloves, minced
• – 1 cup mushrooms, sliced
• – 1 cup fresh spinach, chopped
• – 1 cup heavy cream
• – 1/2 cup chicken broth
• – 1/4 cup grated Parmesan cheese
• – 1 teaspoon Italian seasoning
• – Salt and pepper to taste

 

Directions:

1. Season the salmon fillets with paprika, salt, and black pepper. Heat olive oil in a large skillet over medium heat. Sear the salmon for 4-5 minutes on each side until golden and cooked through. Remove from skillet and set aside.

 

2. In the same skillet, melt butter and sauté garlic for 1 minute. Add mushrooms and cook for 3-4 minutes until tender.

 

3. Stir in the chopped spinach and cook until wilted.

 

4. Add heavy cream, chicken broth, Parmesan cheese, Italian seasoning, salt, and pepper. Simmer for 3-4 minutes until the sauce thickens slightly.

 

5. Return the salmon fillets to the skillet, spooning the creamy mushroom sauce over the top. Let it simmer for 1-2 minutes to heat through.

 

6. Serve hot with your favorite side dish, like mashed potatoes or rice.

 

Indulge in the creamy, flavorful goodness of this dish!

 

Prep time: 10 minutes, Cooking time: 20 minutes, Servings: 4, Kcal: ~450 per serving.

Hi everyone, today we’re going to learn how to make Strawberry Ice Cream using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

Ingredients:
– 2 cups fresh strawberries, hulled and sliced
– 1 cup granulated sugar
– 1 vanilla bean, split and seeds scraped
– 2 cups heavy cream
– 1 cup whole milk
– 6 large egg yolks
Instructions:
1. In a saucepan, combine the strawberries, sugar, and vanilla bean seeds. Cook over medium heat until the strawberries are soft and the sugar has dissolved. Remove from heat and let it cool.
2. In a separate saucepan, heat the heavy cream and milk until it simmers. Remove from heat.
3. In a bowl, whisk the egg yolks. Slowly pour the hot cream mixture into the yolks, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
5. Strain the custard into a bowl and let it cool. Refrigerate until cold.
6. Churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. During the last few minutes of churning, add the strawberry mixture.
8. Transfer the ice cream to a container and freeze until firm.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 40 minutes | Servings: 8
Enjoy

Ingredients:
• 3 ripe bananas – mashed
• 1 cup chocolate hazelnut spread (e.g., Nutella)
• 1 cup white sugar
• 1 pint half-and-half cream
• 1 14 oz. can sweetened condensed milk
• 1 12 fluid ounce can evaporated milk
• 1 teaspoon vanilla extract
• 2 cups whole milk, or as needed

Directions:

Mash bananas and mix them with sugar. Let sit for 10 minutes.
Warm the chocolate hazelnut spread slightly to make it easier to mix.
Combine all dairy ingredients and vanilla in a large bowl. Stir in the banana mixture and hazelnut spread until well blended.
Pour the mixture into an ice cream maker, topping with whole milk to the fill line.
Freeze as directed by your ice cream maker.
Note:
Add crushed hazelnuts or mini chocolate chips for a crunchy texture before freezing.

Ingredients:

4 cups pineapple juice
2 cups orange juice
1 cup cranberry juice
1/2 cup fresh lime juice
2 cups ginger ale (or lemon-lime soda for extra fizz)
1/2 cup grenadine syrup
1 orange, thinly sliced (for garnish)
1 lemon, thinly sliced (for garnish)
1 cup fresh pineapple chunks (optional)
1 cup fresh strawberries, halved (optional)
Ice cubes

Directions:

Prepare the Base:
In a large punch bowl, combine pineapple juice, orange juice, cranberry juice, and lime juice. Stir well.

Add the Fizz:
Just before serving, gently stir in the ginger ale or lemon-lime soda to add a bubbly touch.

Incorporate the Sweetness:
Slowly pour in the grenadine syrup. Stir gently to create a beautiful layered effect.

Garnish:
Add the orange and lemon slices to the punch bowl. For a festive touch, toss in pineapple chunks and halved strawberries.

Serve:
Fill glasses with ice cubes, ladle the punch over, and serve immediately.

Prep Time: 10 minutes | Total Time: 10 minutes
Kcal: 120 kcal per serving | Servings: 8-10 servings

Tips:

Freeze some of the juice into ice cubes to prevent diluting the punch as it sits.
Add a splash of sparkling water for a lighter version.