Ingredients
4 lbs 14 count Chicken Legs or drumsticks
1/4 cup olive oil, (Use light oil, not extra virgin)
4 garlic cloves, pressed or minced
4 Tbsp fresh parsley, finely chopped
3 Tbsp lemon juice from 1 large lemon
2 Tbsp dijon mustard
1 Tbsp salt, (we use fine sea salt)
1/2 tsp black pepper Instructions In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended .
Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.

Preheat oven to 400˚F and line a rimmed baking sheet with foil or a silpat. Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.*
Recipe Notes

*For extra flavor, brush chicken legs with the lemony sauce drippings in the baking pan after they come out of the oven and serve garnished with freshly chopped parsley if desired.

Note: Much of the oil, marinade and salt will end up in the bottom of the pan and discarded after baking which makes it difficult to gauge the nutrition facts on this recipe.

Upside-Down Apple Cake: Recipe You’ll Fall in Love with 

Apple cake comes in many different forms. It originated in Germany, where it’s known as apfelkuchen and often includes cinnamon, almonds, and nutmeg. This recipe is a bit different but it definitely has all the flavor you’d expect from an apple cake. Because it’s made with fresh apple wedges and a homemade caramel, it not only tastes delicious but also looks great too. Perfect for a special event, and a great dessert for this time of year.

How to Store Upside-Down Apple Cake

The apple cake will stay fresh for up to 3 days. Just make sure to store it in an airtight container in the fridge

• APPLES, SLICED INTO WEDGES 3

• SUGAR 150g (3/4 cup)
• BUTTER 220g (2 sticks of butter/8 oz)
• HONEY 340g (1 cup)
• BUTTERMILK 180ml (3/4 cup)
• EGGS 3
• VANILLA EXTRACT 1 tsp
• FLOUR 300g (2 1/2 cups)
• SALT 2 tsp
• CINNAMON 1 tsp
• Nutmeg 1 tsp
• BAKING POWDER 2 ½ tsp

For caramel

• SUGAR 100g (1/2 cup)
• WATER

1. Place the apple wedges in a greased cake tin.
2. Put the butter in a pot and melt it over a medium heat. Melt the butter and combine it with the eggs, sugar, buttermilk, honey, and vanilla extract.
3. Mix with a whisk. To make a batter, sift the flour, nutmeg, cinnamon, and salt into the egg mixture and whisk.

4. Get the caramel ready now.

5. Place the water and sugar in a pot and set it over medium heat. Cook the mixture until it becomes a golden caramel, stirring occasionally.
6. Transfer the ready caramel onto the apple slices.Bake for one hour at 170°C (340°F).

Tips

If you prefer extra crunch, you can add chopped walnuts or pecans to the caramel and apples, before adding the batter.

Let it cool for 15 minutes and serve.

MELT IN YOUR MOUTH CHICKEN

Taste the luscious, flavorful chicken that will melt in your tongue! Combining the yogurt marinade with the oven cooking method ensures a juicy and delicious result. To suit your tastes, feel free to add more herbs or spices to the marinade. To add a zesty, refreshing flavor to the marinade, you can also add some lemon juice or zest.

Ingredients for chicken

Regarding the Marinade for Chicken:

• Four skinless and boneless chicken breasts
• one cup of Greek yogurt, plain
• Two tsp olive oil
• three minced garlic cloves
• One tsp of dehydrated oregano
• A single tsp of dried thyme
• One tsp of smoky paprika
• To taste, add salt and black pepper.

For preparing food:

• two tsp butter
• Two tsp olive oil

Guidelines The chicken should be ready for marinating. Prepare the marinade:

1. In a bowl, mix together Greek yogurt, olive oil, minced garlic, smoked paprika, dried oregano, dried thyme, salt, and black pepper.

marinated chicken:

1. Place the chicken breasts in a sealable plastic bag or a shallow plate. Pour the marinade over the chicken, making careful to coat it well. Once the dish or bag is closed, chill it for at least 30 minutes and up to 4 hours.

Cooking the chicken:

1. Get the air fryer warm: Place the air fryer on a 375°F (190°C) setting.

Take the Chicken Out of the Marinade:

Allow the marinated chicken to come up to room temperature for approximately fifteen minutes after taking it out of the refrigerator. Heat the butter and olive oil in an air fryer-safe skillet over medium-high heat before searing the chicken. Sear the chicken breasts for two to three minutes on each side, or until a crust forms that is golden brown. In an air fryer: Cook the chicken for 15 to 20 minutes, or until its internal temperature reaches 165°F (74°C), after placing the pan inside the prepared air fryer. Serving: After removing the chicken from the air fryer, let it cool before slicing. Allow it rest for a few minutes before slicing. Serve Hot: Put some sauce on the soft chicken slices.your preferred sides, including roasted veggies, rice, or a crisp salad. The chicken slices will melt in your mouth.

Looking for a show-stopping dessert? Try these Coconut Domes with Chocolate Spread! They are as delicious as they look! ✨

Ingredients:
Coconut Mousse:

2 gelatin sheets (4g)
200ml heavy cream
80g mascarpone
80g powdered sugar
120ml coconut milk
Cocoa Breton Shortbread:

120g powdered sugar
140g softened butter
160g all-purpose flour
25g unsweetened cocoa powder
A pinch of sea salt
1/2 sachet baking powder
3 egg yolks
Also:

Grated coconut
Gooey Cocoa Spread
Directions:
Prepare the Coconut Mousse:

Whip the heavy cream with mascarpone in a very cold bowl, adding the powdered sugar gradually.
Chill in the refrigerator while you prepare the rest.
Soak the gelatin sheets in a large bowl of cold water.
Heat the coconut milk in a saucepan, and when warm, remove from heat and add the squeezed gelatin.
Let it cool a bit, then gently fold it into the whipped cream using a spatula.
Pour the mousse into hemisphere molds, adding a teaspoon of spread halfway, cover it, then smooth with a spatula.
Place in the freezer for at least 6 hours.
Make the Breton Shortbreads:

Mix all the ingredients until you get a dough.
Let it rest in the refrigerator for 30 minutes.
On a floured surface, roll out the dough to about an inch in height.
Cut out circles, then bake for 10 minutes at 180°C (356°F). Use rings to maintain a round shape (grease and flour them, or use tartlet molds).
Let them cool completely.
Assemble the Domes:

Remove the domes from the molds and place them on the cocoa shortbreads.
Let them thaw for 2 hours at room temperature, then sprinkle grated coconut over the entire dome.
Tip: If you want the spread to be gooey, enjoy it at room temperature. Bon appétit!
Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes + freezing time
Kcal: 300 kcal | Servings: 6 servings

Ingredients:

1 ½ cups wheat flour (240 g)
½ cup powdered sugar (75 g)
½ cup cold butter (130 g, cubed)
1 teaspoon baking powder
5 tablespoons milk
¼ teaspoon salt (only if using unsalted butter)

Directions:

Prepare the dough:
In a large mixing bowl, combine the wheat flour, powdered sugar, baking powder, and salt (if using unsalted butter).
Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.

Add milk and form the dough:
Gradually add milk, one tablespoon at a time, mixing until the dough comes together. It should be soft but not sticky. If the dough is too dry, add a little more milk, a teaspoon at a time.

Shape and chill the dough:
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes. This helps the dough firm up and makes it easier to roll out.

Roll out and cut biscuits:
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness.
Use a round cookie cutter or the rim of a glass to cut out biscuits. Place them on the prepared baking sheet.

Bake the biscuits:
Bake in the preheated oven for 15-18 minutes or until the edges are golden brown.
Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serving Suggestions:
Enjoy with a cup of tea or coffee for a classic pairing.
Use as a base for no-bake cheesecakes or as a crunchy topping for yogurt and ice cream.
Dip in melted chocolate for a sweet treat.

Cooking Tips:
Ensure the butter is cold to achieve a light, crumbly texture.
For a smoother dough, avoid overmixing once the milk is added.
Prick the biscuits with a fork before baking to help them cook evenly and maintain their shape.

Nutritional Benefits:
Made with whole wheat flour, these biscuits contain more fiber than traditional cookies.
Lower in sugar compared to many commercial biscuits, making them a healthier snack option.
No artificial additives or preservatives, providing a more natural and wholesome treat.

Dietary Information:
Vegetarian-friendly.
Contains gluten and dairy; not suitable for those with allergies to these ingredients.
Can be made egg-free and suitable for lacto-vegetarians.