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Ribeye Steak, tender and tasty, grilled to juicy perfection! Everyone will adore this easy steak recipe, which is seasoned with fresh herbs, cooked in a cast-iron skillet, and basted with garlic butter.

WHAT EXACTLY IS RIB EYE STEAK?
Ribeye is clearly one of my favorite classic steak cuts. These steaks, one of the “primal cuts,” are the same as a prime rib roast but in steak shape. The meat has a delicate, soft texture and a healthy, meaty flavor similar to chuck.

Ingredients:
1 rib steak
Sea salt flakes
Freshly ground black pepper
50g butter
2 sprigs of thyme
1 clove of crushed garlic with its skin
How To Make Ribeye steak:

Take the steak out of the refrigerator at least half an hour before cooking it until it reaches room temperature. This is an important step in ensuring that the steaks are cooked evenly.

When ready to cook, generously season the steak. Sprinkle with lots of salt and pepper on both sides, and set on top to get an even coverage.

Heat a frying pan. If you are cooking two slices of steak, make sure the pan is large enough to fit the slices comfortably. Otherwise, use two pans and heat them simultaneously. Add the steak to the skillet and cook over medium-high heat for 2 to 3 minutes on each side (depending on the desired thickness and degree). As a guideline, a 3cm steak should be cooked after 5 minutes. If you have a meat thermometer, the indoor temperature should be 50 ° C for rarity, 60 ° C for average and 70 ° C for good cooking.

After turning the steak for the first time, add the butter, thyme and garlic and stir for one minute. To do this, tilt the pan towards you until the butter collects at the bottom of the pan, then pour the butter over the steak repeatedly.

Removing steak from skillet & permit it rest for 5 min . Don’t be tempt to skip this step, it is esentiel . During the cooking process, the meat particles stick together, so if you cut the steaks right after cooking, all the juices on the board will run out. The rest time allows the particles to relax and reabsorb their fluids, which means you won’t lose those delicious juices when slicing.

Cut the steaks into strips, season and serve with your choice of side dishes and sauce.

Ingredients:

For the Crust:

• 1 1/4 cups (160g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cubed
• 3-4 tablespoons cold water

For the Filling:

• 1 tablespoon olive oil or butter
• 1 small onion, finely chopped
• 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and squeezed dry)
• 3 large eggs
• 1 cup (240ml) heavy cream or milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• 1 cup (100g) shredded cheese (e.g., Gruyère, cheddar, or Swiss)

Instructions:

1. Prepare the Crust:
   • In a bowl, combine the flour and salt.
   • Add the cold butter cubes and mix with your fingertips until it resembles coarse crumbs.
   • Gradually add cold water, one tablespoon at a time, mixing gently until the dough comes together.
   • Form the dough into a disc, wrap it in plastic, and chill for 30 minutes.
2. Pre-Bake the Crust:
   • Preheat the oven to 375°F (190°C).
   • Roll out the chilled dough on a floured surface and fit it into a tart or pie pan.
   • Trim any excess dough and prick the bottom with a fork.
   • Line with parchment paper, add pie weights or beans, and bake for 15 minutes.
   • Remove the weights and bake for an additional 5 minutes. Let it cool slightly.
3. Prepare the Filling:
   • Heat olive oil or butter in a skillet over medium heat.
   • Add the chopped onion and sauté for 3-4 minutes until soft.
   • Stir in the spinach and cook until wilted (or warmed through if using frozen spinach). Set aside to cool.
4. Assemble the Quiche:
   • In a bowl, whisk together eggs, cream (or milk), salt, pepper, and nutmeg.
   • Spread the cooked spinach and onion mixture over the pre-baked crust.
   • Sprinkle the shredded cheese evenly on top.
   • Pour the egg mixture over the spinach and cheese, ensuring it is evenly distributed.
5. Bake:
   • Bake the quiche for 30-35 minutes, or until the filling is set and lightly golden on top.
   • Let it cool for 10 minutes before slicing.

Serve:

• Serve the quiche warm or at room temperature with a fresh green salad for a complete meal.

Enjoy!

This creamy and cheesy Spinach Quiche is both elegant and satisfying. Perfect for any time of day!

Easy Breakfast Sausage Casserole is a savory, crowd-pleasing dish made with breakfast sausage, bread, eggs, and cheese, all baked together until golden and bubbly. This comforting casserole is a perfect choice for weekends, holidays, or any time you’re craving a filling and tasty breakfast.

You can also assemble it the night before, refrigerate it, and simply bake in the morning, which makes it perfect for stress-free entertaining. Whether you’re feeding family or friends, this breakfast casserole is a satisfying and hearty way to start the day.

Ingredients

For the Casserole:

• 1 lb breakfast sausage (mild or spicy, depending on preference)
• 1 medium onion, chopped (optional)
• 6 large eggs
• 2 cups whole milk (or half and half for a richer casserole)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground mustard (optional, adds depth of flavor)
• 6 slices of bread, cubed (day-old bread works best)
• 2 cups shredded cheddar cheese (or a combination of cheddar and mozzarella)
• 2 tablespoons fresh parsley, chopped (for garnish, optional)

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.

2. Cook the Sausage

In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it up with a spatula as it cooks. If using, add the chopped onion and cook until softened, about 3-4 minutes. Drain any excess grease and set aside.

3. Prepare the Egg Mixture

In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and ground mustard until well combined.

4. Assemble the Casserole

Layer the cubed bread evenly in the bottom of the prepared baking dish. Top the bread with the cooked sausage mixture, distributing it evenly. Sprinkle 1 1/2 cups of shredded cheese over the sausage and bread.

Pour the egg mixture evenly over the bread, sausage, and cheese. Press down gently to ensure the bread soaks up the egg mixture. Sprinkle the remaining 1/2 cup of shredded cheese on top.

5. Bake the Casserole

Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the casserole is set in the center. You can check for doneness by inserting a knife into the center—if it comes out clean, the casserole is ready.

6. Garnish and Serve

Remove the casserole from the oven and let it cool for about 5 minutes before serving. Garnish with freshly chopped parsley for a pop of color, if desired. Serve warm and enjoy!

Cooking Notes

• Bread Choice: Day-old bread works best for this casserole, as it absorbs the egg mixture without getting too soggy. You can use white bread, whole wheat, sourdough, or even brioche for extra richness.
• Sausage Options: Use your favorite breakfast sausage—mild, spicy, or even turkey sausage for a lighter version. You can also use Italian sausage for a different flavor profile.
• Make-Ahead Tip: You can assemble the casserole the night before and refrigerate it overnight. Simply bake it in the morning for an easy and fuss-free breakfast.

Variations

• Vegetable Breakfast Casserole: Add sautéed vegetables like bell peppers, spinach, or mushrooms to the sausage mixture for added flavor and nutrition.
• Spicy Breakfast Casserole: Use spicy breakfast sausage and add a pinch of crushed red pepper flakes for a bit of heat.
• Cheesy Biscuit Breakfast Casserole: Replace the bread cubes with biscuit dough for a different texture. Simply cut refrigerated biscuit dough into quarters and use it as a base.
• Mexican-Inspired Breakfast Casserole: Use chorizo sausage, add diced green chilies, and sprinkle some pepper jack cheese on top. Serve with salsa and sour cream for a Tex-Mex twist.

Frequently Asked Questions (FAQs)

Can I make this casserole ahead of time?

Yes! This casserole is perfect for making ahead. You can assemble it the night before, cover it, and refrigerate until ready to bake. In the morning, simply place it in the oven and bake as directed.

Can I freeze this breakfast casserole?

Yes, you can freeze this casserole before baking. Assemble the casserole, then wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. When ready to bake, thaw it overnight in the refrigerator and bake as directed.

How do I store leftovers?

Store leftover breakfast casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave or bake in the oven at 350°F until warmed through.

What type of bread should I use?

Day-old bread is best for this recipe, as it absorbs the egg mixture without becoming too soggy. You can use any bread you like—white, whole wheat, sourdough, or even French bread.

Can I use a different type of cheese?

Absolutely! While cheddar cheese is commonly used, you can experiment with other cheeses like mozzarella, Swiss, or pepper jack for different flavors.

Easy Breakfast Sausage Casserole is the ultimate make-ahead breakfast dish that’s perfect for feeding a crowd. With savory sausage, fluffy eggs, cheesy goodness, and hearty bread, it’s a comforting dish that’s great for any occasion—from holidays to weekend mornings.

This simple casserole can be customized to suit your tastes, making it a versatile addition to your breakfast repertoire. Try it out for your next brunch or family breakfast, and watch it become a new favorite!

Let me know if you need more variations or additional tips for this recipe!

Ingredients:

Indulge in the wonderful sensation of a cake that almost dissolves in your tongue! This coveted recipe is going to

satisfy everyone’s want for more. Following the instructions in this post will allow you to create a moist

and a light and airy angel food cake that will blow everyone away. In just five simple steps, you may savor delectable tastes

few moments!

Recipe Items

The following items are required to make this mouth-watering treat:

– Six eggs

150 grams of sugar

– vanilla sugar, 5 grams

Fifty grams of flour

Sour cream, 300 grams

-Sugar, 70 grams

An eighth of a teaspoon of lemon juice

flour, 70 grams

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sugar, powdered (80 grams)

a 20-centimeter cake pan

100 grams of prince cookies

(1) powdered coconut

– dark chocolate

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Getting cakes ready

Instructions:

1. Get the oven ready:

Bring the oven up to a temperature where cakes will bake properly. Remain true to cake baking protocol

protocols for precise temperature directions.

Step 2: Get the cake batter ready:

The first step is to separate the egg whites from the yolks.Combine the egg yolks and 150 grams of sugar in a mixing dish.

along with 5 grams of vanilla sugar, whisking constantly until a little froth forms. Along with 20 grammes of flour, gradually add to

Combine all ingredients and stir until combined.

Thirdly, whisk the egg whites:

Separately, whip the egg whites until they reach a stiff peak.

Fourth, combine the ingredients:

Make sure the mixture is light and delicate by gently folding in the beaten egg whites with the yolks.

5, Preheat the oven to bake the cake:

Add the cake batter to a 20 cm cake pan that has been greased with butter. Set the skillet in the oven to warm.

placed in the oven and cooked until a toothpick inserted in the middle comes out clean and the cake develops a golden brown color.

tidy up. Baking times and temperatures might vary, so be flexible. Be confident in your oven’s

guidelines.Filling and garnish made of cream

First, get the cream ready:

Get the cream filling ready while the cake bakes. Combine 1 teaspoon, 70 grams of sugar, and 300 grams of sour cream.

whisking in 70 grams of flour and 70 grams of lemon juice until combined and smooth.

Second, the Cake Layers:

After the cake has cooled, gently slice it lengthwise into half.Make a uniform layer of buttercream.

on top of the cake and in between its layers.

3. To tie it all together:

To enhance the cream’s texture and taste, garnish it with a sufficient quantity of coconut chips. Melt

Drizzle the white chocolate over the cake for a visually appealing garnish. Dust with powdered

garnish with sugar for an extra unique touch.

Delicious handmade angel food cake is ready for slicing, serving, and indulging in its wonderful tastes. Only five minutes from now, you

made a delectable dish that people can’t get enough of. If you’re looking for a tasty treat for a particular event or just because

you, the succulent texture and delicious flavor of this divine angel food cake will wow you.

Devour every delicious morsel!

Enjoy!

Hello, fellow baking enthusiasts! Welcome to a delightful journey into the world of sweet and tangy treats. Today, we’re whipping up something truly special that combines the zesty freshness of lemons with the creamy richness of cream cheese. Let’s get baking!

Introduction

Luscious Lemon Cream Cheese Muffins are a delightful blend of tart lemon and smooth cream cheese, creating a burst of flavor in every bite. These muffins are perfect for breakfast, brunch, or a delightful snack. They bring a touch of sunshine to any day, making them a favorite in many households. I first discovered this recipe during a summer picnic, and it has since become a go-to treat for family gatherings.

Ingredients

To prepare this comforting recipe, you’ll need:

For the Muffins:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1 cup buttermilk
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 2 lemons
• Juice of 1 lemon

Fo r the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice
• Zest of 1 lemon

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How to Make Luscious Lemon Cream Cheese Muffins

Follow these steps to create your own delicious Luscious Lemon Cream Cheese Muffins:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Combine wet ingredients: In another bowl, combine the melted butter, buttermilk, eggs, vanilla extract, lemon zest, and lemon juice.
4. Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Prepare the filling: In a separate bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
6. Fill the muffin liners: Fill each muffin liner halfway with batter. Add a spoonful of the cream cheese mixture in the center, then top with more batter until the liner is 3/4 full.
7. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
9. Make the glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest to make the glaze. Drizzle over the cooled muffins.

Helpful Tips

• Avoid overmixing: When combining the wet and dry ingredients, mix until just combined to avoid dense muffins.
• Room temperature ingredients: Ensure all your ingredients, especially the cream cheese, are at room temperature for a smoother batter and filling.
• Zesting lemons: When zesting lemons, avoid the white pith as it can be bitter.

Cooking Tips

• Enhancing flavor: Add a pinch of lemon zest to the cream cheese filling for an extra burst of lemony flavor.
• Equipment: Using a muffin scoop can help evenly distribute the batter into the liners, ensuring consistent muffin sizes.

Serving Suggestions

• Side dishes: These muffins pair wonderfully with a fresh fruit salad or a side of yogurt.
• Beverages: Enjoy with a hot cup of tea or a refreshing glass of iced lemonade for a perfect combination.

Nutritional Information

Nutritional Information (per serving)

• Calories: 320 kcal
• Carbohydrates: 45g
• Protein: 4g
• Fat: 15g
• Saturated Fat: 9g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 75mg
• Sodium: 210mg
• Potassium: 75mg
• Fiber: 1g
• Sugar: 30g
• Vitamin A: 500IU
• Vitamin C: 10mg
• Calcium: 60mg
• Iron: 1mg

These muffins are not only delicious but also provide a good source of Vitamin C from the lemons and a decent amount of calcium.

Storage and Leftovers

• Refrigerate: Store any leftover muffins in an airtight container in the refrigerator for up to 5 days.
• Reheat: To enjoy warm muffins, reheat in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes.

Frequently Asked Questions (FAQs)

1. Can I use regular milk instead of buttermilk?
   • Yes, you can substitute regular milk with a tablespoon of lemon juice or vinegar to create homemade buttermilk.
2. Can I freeze these muffins?
   • Absolutely! Once cooled, wrap the muffins individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
3. What can I use as a substitute for cream cheese?
   • You can use mascarpone or ricotta cheese as a substitute, though it may slightly alter the flavor and texture.

Conclusion

I hope you enjoy making and savoring these Luscious Lemon Cream Cheese Muffins as much as I do. Don’t forget to share your experience and any variations you try. Happy baking!

Ingredients

• • 1 ½ cups all-purpose flour (180 g)
  • 1 tsp baking soda (5 g)

• • ½ tsp baking powder (2 g)
  • ¼ tsp salt (1 g)
  • 1 cup unsalted butter, softened (227 g)

• • 1 cup granulated sugar (200 g)
  • 1 large egg
  • 1 tbsp lemon zest (from about 1 lemon)

• • 2 tbsp fresh lemon juice (about 1 lemon)
  • ½ tsp vanilla extract (2 g)
  • ½ cup granulated sugar (for rolling the cookies)

Directions

Make the Cookie Dough:

1. 1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
   2. In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy (about 3-4 minutes).
   3. Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.

1. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Avoid overmixing.

Chill the Dough:

1. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the cookies maintain their shape and ensures a soft, chewy texture.

Shape and Roll the Cookies:

1. 1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

1. 1. Scoop tablespoon-sized portions of dough and roll them into balls.
   2. Roll each dough ball in the ½ cup of sugar to coat the cookie before placing them onto the prepared baking sheets. Space the cookies about 2 inches apart.
   3. Gently flatten each cookie with the bottom of a glass or your fingers to about ¼-inch thickness.

Bake the Cookies:

1. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies may look a bit soft in the center, but they will firm up as they cool.
2. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Serving Suggestions

• • With a cup of tea: These cookies pair wonderfully with a hot cup of tea, especially in the afternoon.

• • For a dessert platter: Serve alongside other cookies or desserts for a delightful variety.
  • With frosting: If you want to take these cookies to the next level, top them with a light lemon glaze or cream cheese frosting.
  • As a gift: Package them up in a cute box or jar for a homemade gift for family or friends.

• As a snack: Enjoy one or two cookies with a glass of milk for a quick and satisfying snack.

Cooking Tips

• • Use fresh lemons: For the best flavor, use freshly grated lemon zest and freshly squeezed lemon juice. The zest is where the most potent lemon flavor lies.
  • Chill the dough: Don’t skip the chilling step. It helps the cookies hold their shape and results in a thicker, chewier cookie.

• Don’t overbake: Keep an eye on the cookies while they bake. Overbaking can cause them to become dry and crumbly.
• Roll in sugar: Coating the dough balls in sugar before baking gives the cookies a crunchy, sweet exterior.

Nutritional Benefits

• • Lemon: High in vitamin C, lemon can help boost the immune system and promote healthy skin.

• Butter: Adds a rich flavor and texture to the cookies. You can substitute with margarine or a plant-based butter if needed.
• Egg: A great source of protein and essential nutrients.

Dietary Information

• • Vegetarian-friendly: This recipe is suitable for vegetarians.

• Can be made dairy-free: Substitute the butter with dairy-free margarine or a plant-based butter alternative.

Nutritional Facts (per cookie)

• • Calories: 120 kcal
  • Fat: 6 g
    • • Saturated Fat: 3.5 g

     

  • Carbohydrates: 17 g
    • Sugars: 9 g

• • Protein: 1 g
  • Fiber: 0.5 g
  • Sodium: 50 mg

Storage

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week.
• Freezing: Freeze the dough balls before baking, then bake them directly from the freezer when ready. Alternatively, freeze baked cookies in a sealed container for up to 3 months.

Why You’ll Love This Recipe

• • Easy to make: This recipe requires simple ingredients and minimal preparation, making it perfect for beginner bakers.

• Fresh and fragrant: The citrusy lemon zest gives the cookies a fresh, vibrant flavor that pairs wonderfully with the sweetness of the sugar.
• Soft and chewy: The cookies have the perfect balance of soft, chewy centers with a crisp, sugary exterior.

Conclusion

These Lemon Sugar Cookies are a perfect treat for any occasion, from a cozy afternoon tea to a holiday dessert platter. Their soft texture and tangy lemon flavor make them stand out from your typical sugar cookie. With just a few ingredients and simple steps, you can enjoy these delightful cookies fresh from the oven in no time. Don’t forget to try them with a cup of tea or a glass of milk for the ultimate indulgence!

Ingredients:
2 cups cooked chicken breast, shredded or diced
1 large avocado, diced
1 cucumber, chopped
1/4 red onion, thinly sliced
1/4 cup fresh cilantro or parsley, chopped (optional)
2 tbsp lime juice (or lemon juice)
Salt and pepper to taste
1 tbsp olive oil (optional)
Directions:
1. In a large bowl, add the diced chicken, avocado, cucumber, and red onion.
2. In a small bowl, whisk together lime juice, olive oil (if using), salt, and pepper.
3. Pour the dressing over the salad and gently toss to combine.
4. Sprinkle chopped cilantro or parsley over the top, if desired.
Prep Time: 10 mins | Total Time: 10 mins | Servings: 4
Bright, fresh, and satisfying—perfect for a quick, healthy meal!