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Ingredients:

For the Chicken:

• 2 large boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil

For the Pasta:

• 12 ounces pasta (penne, rigatoni, or fusilli work well)
• Salt for boiling water

For the Creamy Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

For Assembly:

• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions:

Prepare the Chicken:

1. Season the Chicken:
   Season the chicken breasts with salt, pepper, dried oregano, and dried basil on both sides. The herbs will infuse the chicken with a wonderful aroma and flavor.
2. Cook the Chicken:
   Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chicken breasts and cook for 5-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and let it rest. Once cooled, cut the chicken into bite-sized pieces.

Prepare the Pasta:

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside. It’s important not to overcook the pasta as it will continue to cook in the oven later.

Prepare the Creamy Sauce:

1. Make the Roux:
   In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for about 2 minutes to form a roux. The roux should be smooth and slightly bubbly but not browned.
2. Add Milk and Cream:
   Gradually whisk in the whole milk and heavy cream, ensuring there are no lumps. Continue to cook the mixture, whisking constantly, until it thickens, about 5-7 minutes. The sauce should be thick enough to coat the back of a spoon.
3. Season the Sauce:
   Add the grated Parmesan cheese, garlic powder, onion powder, salt, and pepper to the sauce. Stir until the cheese is fully melted and the sauce is smooth. Taste and adjust the seasoning if necessary.

Assemble the Dish:

1. Combine Pasta and Sauce:
   In a large mixing bowl, combine the cooked pasta, bite-sized chicken pieces, and the creamy sauce. Mix until the pasta and chicken are evenly coated with the sauce.
2. Prepare for Baking:
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Pour the pasta and chicken mixture into the prepared baking dish, spreading it out evenly.
3. Add the Cheese:
   Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the pasta mixture. The cheese will melt and form a deliciously gooey topping as it bakes.

Bake the Dish:

1. Bake the Pasta:
   Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. If you prefer a more golden and crispy top, you can broil the dish for an additional 2-3 minutes, keeping a close eye on it to prevent burning.

Serve and Garnish:

1. Garnish the Dish:
   Once the pasta is baked to perfection, remove it from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley for a pop of color and added freshness.
2. Serve:
   Serve the Baked Creamy Chicken Mozzarella Pasta hot, with a side of garlic bread or a fresh green salad for a complete meal. Enjoy the rich, creamy, and cheesy goodness in every bite.

Conclusion

Baked Creamy Chicken Mozzarella Pasta is a dish that brings comfort and joy with every spoonful. The tender chicken, perfectly cooked pasta, and luscious creamy sauce make this a standout recipe that is sure to become a family favorite. The ease of preparation and the delicious results make it an ideal choice for both weeknight dinners and special occasions. Whether you’re a novice cook or an experienced chef, this recipe is straightforward and rewarding, promising a delightful dining experience. Indulge in the creamy, cheesy, and flavorful delight of this pasta dish and savor the satisfaction it brings.

These crispy Parmesan chicken tenders are a perfect blend of crunch and flavor, ideal as an appetizer, snack, or main dish.

Coated in a golden, cheesy crust and served with dipping sauces, they are irresistible to both kids and adults alike.

Pair them with fries and your favorite sauces for a complete, crowd-pleasing meal!

Ingredients:

• 1 lb (450 g) chicken breasts, cut into strips
• 1 cup all-purpose flour
• 2 large eggs
• 1/4 cup milk
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• Vegetable oil for frying
• Fresh chopped chives (optional, for garnish)

Instructions:

1. Prepare the Breading Station:
   • Place the flour in a shallow dish.
   • In a second dish, whisk the eggs and milk together.

1. In a third dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, black pepper, and salt.
2. Coat the Chicken:
   • Dredge each chicken strip in the flour, shaking off excess.

1. Dip into the egg mixture, ensuring it’s fully coated.
2. Finally, press into the breadcrumb mixture, coating evenly.

1. Heat the Oil:
   Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium-high heat (approximately 350°F/175°C).

1. Fry the Chicken:
   • Carefully place the breaded chicken strips into the hot oil. Fry for 3-4 minutes per side or until golden brown and fully cooked (internal temperature should reach 165°F/74°C).
   • Remove and place on a plate lined with paper towels to drain excess oil.

1. Serve:
   Garnish with fresh chopped chives and serve immediately with your favorite dipping sauces (e.g., honey mustard, ranch, or spicy mayo).

Tips:

• For a healthier version, bake the tenders in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.

• Use an air fryer for a crispy texture with less oil—cook at 375°F (190°C) for 12-15 minutes.
• Add cayenne pepper or chili flakes for a spicy kick.

These chicken tenders are best enjoyed fresh but can also be reheated for a quick and easy meal. Bon appétit!

Tips

To achieve perfectly crispy Parmesan chicken tenders, start by using panko breadcrumbs mixed with grated Parmesan for the coating.

Panko creates a lighter, crunchier texture compared to regular breadcrumbs.

For extra crispiness, toast the breadcrumbs in a skillet with a touch of oil before coating the chicken.

This step ensures a golden-brown crust that’s both visually appealing and delicious.

When breading the tenders, use a three-step method: dredge in flour, dip in beaten eggs, and coat with the breadcrumb-Parmesan mixture.

Press the coating gently onto the chicken to ensure it sticks well.

Bake the tenders on a wire rack placed over a baking sheet for even heat distribution, or air fry them for a quicker, equally crispy alternative.

Variations

For a spicier version, add cayenne pepper, paprika, or chili flakes to the breadcrumb mixture.

You can also mix in Italian seasoning or fresh herbs like parsley and thyme for an aromatic twist.

Using garlic powder or onion powder in the coating adds another layer of flavor that complements the Parmesan beautifully.

For a gluten-free alternative, substitute the flour and breadcrumbs with almond flour or crushed gluten-free crackers.

If you prefer a dairy-free option, replace Parmesan with nutritional yeast for a cheesy flavor without the cheese.

Experiment with dipping sauces like marinara, honey mustard, or ranch to match different flavor profiles.

Conclusion

Crispy Parmesan chicken tenders are a deliciously satisfying dish that strikes the perfect balance between savory, cheesy flavors and a crunchy texture.

They’re easy to prepare and make for a versatile meal or snack that both kids and adults will love. With simple tips and techniques, you can replicate that restaurant-quality crispiness right in your kitchen.

Whether you stick to the classic recipe or try creative variations, these chicken tenders are bound to become a favorite in your household.

Serve them as an appetizer, main dish, or part of a party spread, and enjoy a dish that’s as fun to make as it is to eat.

Chinese-Style Savory-Stuffed Breakfast Pancakes, known as “Jian Bing” in Mandarin, are a popular and

traditional street food found throughout China and are particularly popular for breakfast. Offering a

perfect blend of textures and flavors, these crispy, savory pancakes combine a slightly chewy, crepe-

like base with a variety of fillings such as egg, fresh herbs, pickled vegetables, and a hoisin or chili

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sauce. The inclusion of crunchy ingredients like fried wonton or biscuit make it an irresistible option to

start your day. Here is a detailed recipe to recreate this delicious breakfast at home and invite a part

of Chinese street food culture into your kitchen.

Ingredients:
FOR THE BEAT:
• 1 cup all-purpose flour

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• 1 cup mung bean flour (or additional all-purpose flour if not available)

• 2 cups water

• pinch of salt

FOR THE FILLING:

• 4 large eggs

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• 2 tablespoons hoisin sauce

• 2 tablespoons hot sauce (adjust to taste)

• 1 cup finely chopped green onions

• 1 cup fresh cilantro, coarsely chopped

• 1 cup pickled vegetables (carrots, daikon, etc.), julienned

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• 4 crispy fried wontons or large crackers

• Cooking oil

Instructions:
1. PREPARE SMOKE:

• In a large bowl, whisk together all-purpose flour, mung bean flour, salt and water. Beat until the

dough is smooth and there are no lumps. Let it sit for about 15 minutes to ensure a smoother texture.

2.PREPARING THE CREPE:

• Heat a non-stick frying pan or crepe maker over medium heat. Brush the pan with a little oil to

prevent it from sticking.

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• Pour a ladleful of batter into the center of the mold. Immediately tilt and rotate the pan to spread

the batter into a thin, even layer, covering the bottom of the pan.

• Crack an egg onto the surface of the batter and quickly spread the egg with the back of a spoon or

spatula to coat the pancake.• Scatter some of the scallions over the egg, then let the pancake cook

until the edges begin to pull away from the pan and the bottom is lightly browned, about 1 to 2

minutes.

3. ADD FILLINGS:

• Drizzle hoisin sauce and chili sauce over the baked side of the pancake. Add a portion of the pickled

vegetables and fresh coriander.

• Place a crispy fried wonton or cookie in the center for the crunchy element.4. FOLD AND SERVE:

• Using a spatula, gently fold the pancake in half over the fillings, then fold again to form a quarter

circle. Press gently to compact the fillings and the crispy part.

• Place the pancake on a cutting board and cut into manageable pieces, or serve whole for an

authentic street food experience.

• Repeat the process with the remaining dough and fillings to make more pancakes.Serving these

delicious Chinese-style stuffed breakfast pancakes is sure to add a unique and delicious experience to

your morning routine. Each bite combines the soft, crispy texture of the pancake with the savory

flavors of the fillings, making it a delicious and filling breakfast option. You can customize the fillings

based on your preferences or dietary needs to add a personal touch to this classic Chinese street

food.

Ingredients:

• • 1 cup almond flour
  • 2 large eggs
  • 2 cloves garlic, minced

• • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon baking powder

• • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano (optional)
  • 1/2 teaspoon dried basil (optional)

• Butter or olive oil for brushing (optional)
• Fresh parsley, chopped (optional)

Instructions:

1. 1. Preheat the Oven:
      • Preheat your oven to 350°F (175°C).
      • Line a baking sheet with parchment paper.

1. 1. Mix Dry Ingredients:
      • In a mixing bowl, whisk together the almond flour, baking powder, salt, minced garlic, grated Parmesan cheese, and optional dried herbs (oregano and basil).
   2. • • In a separate bowl, beat the eggs.Combine Wet Ingredients:
      • Add the eggs and olive oil to the dry ingredients mixture. Stir until well combined and a dough forms.
   3. Shape the Flatbreads:
      • • Divide the dough into 4 equal portions.

       

      • Place each portion of dough onto the prepared baking sheet. Using your hands or a rolling pin, flatten each portion of dough into a thin, flatbread shape.
   4. Bake:
      • • Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the flatbreads are cooked through.

       

   5. Optional Garnish:
      • Once baked, brush the flatbreads with melted butter or olive oil and sprinkle with chopped fresh parsley for added flavor.

1. 1. Serve:
      • Let the flatbreads cool slightly before serving.
      • Enjoy your Keto Garlic Flatbreads as a side dish or as a base for your favorite toppings!

Serving Suggestions:

• • Serve with a side of marinara sauce or your favorite dip.
  • Use as a base for mini pizzas, topping with cheese, vegetables, and meats.

• Pair with soups or salads for a complete meal.

Cooking Tips:

• • Make sure to flatten the dough evenly to ensure even cooking.

• For extra crispiness, you can bake the flatbreads a few minutes longer.

Nutritional Benefits:

• • Almond Flour: Low in carbs and high in healthy fats and fiber.

• Garlic: Adds flavor and offers various health benefits, including boosting the immune system.
• Parmesan Cheese: Provides additional protein and a rich, savory flavor.

Dietary Information:

• Keto-Friendly: Low in carbs, perfect for a ketogenic diet.
• Gluten-Free: Made with almond flour, suitable for gluten-free diets.

Are you craving something sweet but want to steer clear of refined sugar? Look no further! In this article, we’re diving into a delightful recipe for energy-packed cookies that are free from both flour and sugar. These guilt-free treats are not only delicious but also easy to make, giving you the satisfaction of indulgence without compromising your health goals.

Ingredients

• • 1 large apple, peeled and grated

 

• • 1 splash lime or lemon juice
  • 1 egg
  • 1 tablespoon sugar

 

• • 1/2 teaspoon vanilla sugar
  • 100 grams (3.5 ounces) yogurt
  • 100 ml (3.5 fl oz) milk

 

• • 1 teaspoon baking powder
  • 1 teaspoon rum
  • 1/2 teaspoon salt

 

• 160 grams (1 cup) all-purpose flour
• Oil for frying

Instructions

• • Prepare the Apple:
    • • Peel and grate the apple.

     

    • Add a splash of lime or lemon juice to prevent browning.
  • Make the Batter:
    • • In a mixing bowl, whisk the egg with sugar and vanilla sugar until combined.

     

    • • Stir in yogurt and milk until the mixture is smooth.
      • Add baking powder, rum, and salt, and mix well.
      • Gradually add flour, stirring until the batter is smooth and lump-free.

     

    • Fold in the grated apple.
    • Let the batter rest for 10 minutes.

 

• Cook the Pancakes:
  • • Heat a pan over medium heat and lightly oil it.
    • Spoon about 1 tablespoon of batter onto the pan for each pancake.
    • Cook until bubbles form on the surface and the edges are set.

   

  • Flip and cook until golden brown on the other side.
• Serve:
  • • Serve the pancakes warm.

   

5 Serving Suggestions

• • Drizzle with maple syrup or honey for a sweet finish.
  • Sprinkle with powdered sugar for a classic touch.

 

• • Add a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
  • Pair with fresh fruit or a fruit compote for a refreshing twist.
  • Serve with a side of spiced apple or cinnamon butter for extra flavor.

 

Cooking Tips

• • Let the batter rest for 10 minutes to allow the baking powder to activate fully, resulting in fluffier pancakes.
  • Use a non-stick pan and minimal oil for evenly cooked pancakes.
  • Keep the heat medium to avoid burning the pancakes while ensuring they cook through.

 

• Adjust the consistency of the batter with a splash of milk if it’s too thick.
• Ensure the grated apple is well mixed into the batter to distribute the flavor evenly.

Nutritional Benefits

• • Apples: Provide dietary fiber, vitamin C, and natural sweetness.

 

• • Eggs: Offer high-quality protein and essential nutrients.
  • Yogurt: Adds probiotics and creaminess to the batter.
  • Low Sugar: Sweetened naturally with apples and minimal added sugar.

 

Dietary Information

• • Vegetarian-Friendly: No meat or animal by-products other than dairy and eggs.
  • Customizable Sweetness: Adjust the sugar to your taste.
  • Alcohol-Free Option: Replace rum with an extra splash of milk or apple juice.

 

Nutritional Facts (Per Pancake)

• • Calories: ~80
  • Carbohydrates: 12 g
  • Protein: 2 g

 

• • Fat: 2 g
  • Fiber: 1 g
  • Sodium: ~100 mg

 

Storage

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days.
• Freezing: Freeze cooked pancakes between layers of parchment paper for up to 1 month. Reheat in a toaster or oven.

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

Hi everyone, today we’re going to learn how to make Easy Dairy-Free Cake using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

A Banana Split Fluff Salad is a delightful dessert or side dish that combines the flavors of a classic banana split with the creamy texture of a fruit salad. It’s a popular dish for picnics, potlucks, or as a sweet treat for gatherings. Here are the details for making a Banana Split Fluff Salad:

Ingredients:

1. Bananas: You’ll need ripe bananas, as they provide the base flavor for the salad.
2. Crushed Pineapple: Canned crushed pineapple is commonly used. Make sure to drain the excess juice.
3. Maraschino Cherries: These add a pop of color and sweetness to the salad. You can either chop them or leave them whole.
4. Mini Marshmallows: Marshmallows add a fluffy texture and sweetness to the salad.
5. Chopped Nuts: Typically, chopped walnuts or pecans are used. They add a nice crunch to the dish.
6. Whipped Topping: A tub of whipped topping, such as Cool Whip, is used to make the salad creamy and luscious.
7. Chocolate Chips: Some recipes include mini chocolate chips to mimic the chocolate sauce of a banana split.
8. Optional: Crushed Graham Crackers or Waffle Cones: These can be added for a hint of the classic ice cream cone flavor.

Instructions:

1. Prepare the Ingredients: Start by peeling and slicing the bananas into rounds. Drain the crushed pineapple and cherries. Chop the nuts if they’re not pre-chopped.
2. Combine Ingredients: In a large mixing bowl, gently fold together the sliced bananas, crushed pineapple, maraschino cherries, mini marshmallows, and chopped nuts. Be careful not to mash the bananas.
3. Fold in Whipped Topping: Add the tub of whipped topping to the fruit mixture and gently fold everything together until well combined. The whipped topping should coat all the ingredients and make the salad creamy.
4. Add Chocolate Chips (Optional): If you want to include chocolate chips, sprinkle them over the top and fold them in as well.
5. Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least an hour before serving. Chilling allows the flavors to meld together and the salad to set.
6. Serve: Before serving, you can garnish with additional cherries, chopped nuts, and, if desired, crushed graham crackers or crumbled waffle cones for added texture and a nod to the classic banana split presentation.
7. Enjoy: Serve the Banana Split Fluff Salad as a dessert or side dish at your next gathering, and watch it disappear quickly!

This delightful dessert combines the nostalgic flavors of a banana split with the convenience of a salad. It’s a sweet and creamy treat that’s sure to be a hit with both kids and adults alike.

Ingredients:
1 packet of strawberry-flavored powdered juice (e.g., Tang or Kool-Aid)
1 packet of pineapple-flavored powdered juice
4 boxes of chilled heavy cream (800 grams / 28.22 oz total)
Instructions:
Prepare the cream base:

Divide the heavy cream into two equal portions (2 boxes each).
Make the strawberry cream:

In a large mixing bowl, combine 2 boxes (400 grams / 14.11 oz) of heavy cream with the strawberry-flavored powdered juice.
Beat with a hand or stand mixer until the mixture is thick and creamy. Set aside.
Make the pineapple cream:

In another bowl, combine the remaining 2 boxes of heavy cream with the pineapple-flavored powdered juice.
Beat until thick and creamy.
Layer the dessert:

In a large dish or individual serving glasses, layer the strawberry cream and pineapple cream alternately to create a beautiful contrast.
Chill:

Cover and refrigerate for at least 2-3 hours to set and allow the flavors to meld.
Serve:

Garnish with fresh strawberries, pineapple chunks, or a sprinkle of shredded coconut for extra flair.
Optional Variations:
Add texture: Include layers of crushed cookies, sponge cake, or granola between the cream layers.
Swirled effect: Gently fold the two creams together for a marbled look instead of layering