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  • Creamy Lemon Chicken and Asparagus

    Creamy Lemon Chicken and Asparagus

    Ingredients:
    4 boneless, skinless chicken breasts
    Salt and pepper to taste
    2 tablespoons olive oil
    4 cloves garlic, minced
    1 cup chicken broth
    1 cup heavy cream
    Juice and zest of 1 lemon
    1 teaspoon Dijon mustard
    1/2 cup grated Parmesan cheese
    1 teaspoon Italian seasoning
    1 lb asparagus, trimmed and cut into 2-inch pieces
    Fresh parsley, chopped (for garnish)
    Instructions:
    Cook the Chicken:
    Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
    Prepare Sauce:
    In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant.
    Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.
    Stir in the lemon juice, lemon zest, Dijon mustard, grated Parmesan cheese, and Italian seasoning. Cook until the sauce is thickened and creamy, about 3-4 minutes.
    Cook Asparagus:
    Add the asparagus to the skillet and cook for 3-4 minutes, until tender.
    Combine and Serve:
    Return the chicken to the skillet and cook for another 2-3 minutes, spooning the creamy lemon sauce over the chicken and asparagus.
    Serve the chicken and asparagus hot, garnished with fresh chopped parsley.
    🕒 Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4
  • Cheesy Scalloped Zucchini

    Cheesy Scalloped Zucchini

    Ingredients
    • Unsalted butter, softened, as needed
    • 1 lb zucchini, thinly sliced
    • 2/3 cup heavy cream
    • 1 teaspoon dried thyme
    • 1/2 teaspoon garlic powder
    • 1/2 cup Parmigiano-Reggiano, freshly grated
    • 1 1/2 tablespoons all-purpose flour
    • 1/2 cup Gruyere cheese, freshly grated
    • 1/3 cup panko breadcrumbs
    • Kosher salt and freshly ground black pepper, to taste
    Preparation
    1. Position a rack in your oven 6 inches from the broiler and heat broiler on high.
    2. Grease a shallow 9×13-inch baking dish or rimmed sheet pan with softened butter.
    3. Season zucchini with salt and pepper and arrange on baking pan. Broil just until squash is beginning to soften, about 4 minutes.
    4. While squash bakes, whisk together cream, thyme, garlic powder, parmesan cheese, and flour in a small bowl. Pour mixture evenly over squash, then top with Gruyere cheese and panko breadcrumbs.
    5. Return to oven and broil until golden brown and bubbly, 4-5 minutes. Enjoy!
  • Baklava With Walnuts

    Baklava With Walnuts

    Welcome to the world of Baklava with walnuts, where every bite is a symphony of flavors and textures. In this comprehensive guide. We’ll explore the origins of this delectable dessert, learn how to make it from scratch, and uncover some tips and tricks for perfecting your own batch. Whether you’re a seasoned baker or a novice in the kitchen. Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

    Ingredients
    BAKLAVA
    • 230 g 2 sticks unsalted butter
    • 500 g 17.5 oz phyllo pastry sheets
    • 250 g 3 cups ground walnuts
    • 1/2 tsp cinnamon powder
    • 1/2 tsp allspice powder
    • 1/4 tsp nutmeg powder
    HONEY SYRUP
    • 250 g 1 1/4 cup sugar
    • 150 g 1/2 cup honey
    • 240 ml 1 cup water
    • 1/2 whole cinnamon
    • 1/2 lemon cut into slices
    • 2 tbsp lemon juice
    • 2 drops rose water optional
    Instructions
    • PREPARATION : Grease a 25 cm x 30 cm (10 x 13-inch) baking sheet with butter. Preheat the oven to 190 °C / 375 °F.
    • CLARIFIED BUTTER : Place a saucepan with butter over medium heat. Bring to a boil, then cook for 5 minutes. Remove from the heat. Place a sieve over a bowl, and place a paper towel into the sieve. Pour the butter into the paper-lined sieve to get rid of any impurities. Set aside until needed.
    • PHYLLO DOUGH : Unroll the thawed phyllo pastry and place it onto parchment paper. Cut the phyllo to the same size as your baking sheet (25 cm x 30 cm (10 x 13-inch). You should get around 24 sheets of pastry. Cover the phyllo dough with parchment paper, then place a damp kitchen towel on top to prevent the dough from drying while you work on your filling.
    • WALNUT FILLING : Stir to combine ground walnuts, cinnamon powder, allspice powder, and nutmeg powder in a bowl.
    • MAKE THE WALNUT BAKLAVA : Add a sheet of phyllo pastry to the prepared baking sheet. Brush with clarified melted butter, then repeat the process until you get 12 layers of pastry. Arrange the walnut filling on top. Continue with the rest of the phyllo pastry. Brush with clarified melted butter, then repeat the process until you get another 12 layers of pastry. (TIP : You can use any leftover phyllo pastry to fit any empty space on the baking sheet)
    • CUT THE BAKLAVA : Cut the baklava into four long strips, approximately 5 centimeters (2-inch) in thickness. Pour half of the remaining butter on top and evenly distribute. Using a sharp knife, cut the pastry into 28 diamond-shaped pieces and pour with the rest of the remaining clarified butter on top.
    • BAKE : Place a baking sheet with Baklava into the preheated oven on the middle rack. Bake for 30 minutes at 190 °C / 375 °F, then lower the heat to 160 °C / 320 °F and continue to bake for 20 – 30 minutes or until the Baklava is golden-brown and crispy.
    • SYRUP : While the Baklava is baking, prepare the syrup. Combine sugar, honey, water, cinnamon, and lemon in a saucepan. Place over medium heat and bring to a boil, then lower the heat and let simmer for 10 minutes. Remove from the heat. Stir lemon juice and rose water into the syrup. Before pouring the syrup over the Baklava, remove the lemon slices and cinnamon stick.
    • WALNUT BAKLAVA : While the Baklava is still hot, pour the homemade honey syrup all over the dessert. Set aside to cool for at least 4 hours or overnight. Before serving, optionally decorate with whole walnuts or ground walnuts.
    The Art of Preparation
    Mastering the Phyllo Dough

    Crafting the perfect phyllo dough is the cornerstone of exceptional Baklava with walnuts. Begin by combining flour, water, and a pinch of salt to form a smooth, elastic dough. Divide the dough into manageable portions and roll them out into thin, translucent sheets. The key lies in patience and precision, as each layer should be as thin as parchment paper to achieve that signature flakiness.

    Layering with Love

    With your phyllo dough prepared, it’s time to assemble your Baklava with walnuts with care and precision. Start by brushing each layer of phyllo with melted butter, ensuring that every inch is generously coated. Sprinkle a generous layer of finely chopped walnuts over the buttered surface, allowing their crunchy texture to contrast beautifully with the delicate pastry. Repeat this process, layer upon layer, until you’ve built a decadent tower of goodness.

    Infusing with Flavor
    Sweetening the Deal

    No Baklava with walnuts is complete without a drizzle of sweet syrup to elevate its flavors to new heights. Prepare a simple syrup by simmering equal parts sugar and water until fully dissolved, then infuse it with a splash of lemon juice and a hint of aromatic spices such as cinnamon and cloves. Pour the fragrant syrup over the freshly baked Baklava, allowing it to seep into every crevice and infuse each bite with a burst of sweetness.

    Serving Suggestions
    A Taste of Tradition

    Traditionally served as a celebratory dessert during festive occasions. Baklava with walnuts is best enjoyed alongside a piping hot cup of Turkish coffee or a refreshing glass of mint tea. For an added touch of indulgence. Garnish each slice with a sprinkle of crushed pistachios or a dollop of creamy vanilla ice cream. Whether shared among friends or savored in solitude. Every bite is a testament to the timeless allure of this beloved dessert.

  • Philly Cheesesteak Meatloaf

    Philly Cheesesteak Meatloaf

    Ingredients
    1 pound ground beef
    1/2 pound ground pork
    1 onion, finely chopped
    1 green bell pepper, finely chopped
    2 cloves garlic, minced
    1 cup breadcrumbs
    1/2 cup milk
    2 eggs
    1/4 cup Worcestershire sauce
    Salt and pepper to taste
    1 cup shredded provolone cheese
    1 cup sliced mushrooms
    1/2 cup sliced green onions
    1/2 cup sliced roasted red peppers
    Instructions
    Preheat your oven to 350°F (175°C). In a large bowl, combine the ground beef, ground pork, onion, green bell pepper, garlic, breadcrumbs, milk, eggs, Worcestershire sauce, salt, and pepper. Mix until well combined. Press half of the meat mixture into the bottom of a loaf pan. Layer half of the provolone cheese, mushrooms, green onions, and roasted red peppers over the meat mixture. Top with the remaining meat mixture and press to seal the edges. Bake for 1 hour, or until the meatloaf is cooked through. Remove from the oven and sprinkle the remaining provolone cheese over the top. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted. Let the meatloaf rest for a few minutes before slicing. Serve slices of this savory meatloaf with a side of vegetables or mashed potatoes for a satisfying meal!
    Enjoy!
  • Savory Morning Quiche without Crust

    Savory Morning Quiche without Crust

    Ingredients:

    1 tablespoon olive oil
    1 small onion, diced
    1 bell pepper (any color), diced
    1 cup sliced mushrooms
    1 cup spinach, chopped
    6 large eggs
    1/2 cup milk or cream
    1 cup shredded cheese (such as cheddar, mozzarella, or Swiss)
    Salt and pepper, to taste
    1/2 teaspoon dried thyme (optional)
    1/4 teaspoon garlic powder (optional)
    1/4 teaspoon paprika (optional)
    Fresh herbs (such as parsley or chives), for garnish

    Instructions:
    Preheat the Oven:
    Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan with butter or cooking spray.
    Prepare the Vegetables:
    In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Cook until softened, about 5-7 minutes.
    Add the sliced mushrooms to the skillet and cook for another 3-4 minutes, until they release their moisture.Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
    Prepare the Egg Mixture:
    In a large mixing bowl, whisk together the eggs and milk or cream until well combined.
    Add the shredded cheese, salt, pepper, dried thyme, garlic powder, and paprika (if using). Mix well.
    Assemble the Quiche:
    Spread the cooked vegetables evenly in the greased pie dish or quiche pan.
    Pour the egg mixture over the vegetables, making sure it spreads evenly.
    Bake the Quiche:
    Place the quiche in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the center is set. You can check for doneness by inserting a knife into the center; it should come out clean.
    Cool and Serve:
    Remove the quiche from the oven and let it cool for 5-10 minutes before slicing.
    Garnish with fresh herbs, if desired, and serve warm.
    Tips:
    Customize Your Fillings: Feel free to substitute or add other vegetables such as diced tomatoes, broccoli, or cooked asparagus.
    Protein Additions: For added protein, you can mix in cooked bacon, ham, sausage, or even leftover chicken.
    Make-Ahead: This quiche can be prepared ahead of time and stored in the refrigerator for up to 3 days. Reheat individual slices in the microwave for a quick breakfast or lunch.
    Serve with a Side: Serve the crustless quiche with a side salad or fresh fruit for a complete meal.
    This crustless savory morning quiche is hearty, flavorful, and perfect for a leisurely breakfast or brunch. It’s also a great way to sneak in extra vegetables into your morning routine. Enjoy!

  • Cheeseburger Pretzel Bombs

    Cheeseburger Pretzel Bombs

    Ingredients :
    for 14 bombs
    1 lb pizza dough(455 g), left out at room temperature for 15-20 minutes
    7 slices american cheese, cut in half
    14 frozen mini meatballs, thawed
    ¼ cup baking soda(45 g)
    5 cups water(1.2 L)
    1 egg, beaten
    coarse sea salt
    yellow mustard, for serving (optional)
    Preparation :
    Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
    Cut the pizza dough into 14 evenly sized pieces. Working one at a time, stretch out a piece of dough into a long strip, about 8 inches (20 centimeters) long.
    Place a piece of cheese at the top, followed by a meatball, and roll up the cheese and meatball in the dough. Rotate halfway through rolling to ensure you are completely encasing the cheese and meet in the dough. Pull tightly and use any remaining slack to cover any possible gaps/holes. Press the dough into itself to seal and place on the prepared baking sheet. Repeat with the remaining dough, cheese, and meatballs.
    In a medium saucepan over high heat, bring the 5 cups of water to a boil. Once boiling, add the baking soda and stir to dissolve. Return the pot to a boil.
    In batches (about 3-5 at a time), add the rolled dough balls to the pot and boil for 20-30 seconds, stirring gently. Remove and dab on paper towels before placing back on the baking sheet. Repeat with remaining dough balls.
    Brush each boiled ball with beaten egg, then sprinkle with coarse sea salt.
    Bake for 15-20 minutes, until the outsides have browned. Serve warm with mustard, if desired.
    Enjoy!
  • Jalapeño Popper Cheese Bread

    Jalapeño Popper Cheese Bread

    Ingredients
    • 8 oz cream cheese, softened
    • 1 cup mozzarella, grated
    • 1 cup cheddar, grated
    • 2 jalapeños, 1 sliced and 1 diced
    • 2 tablespoons mayonnaise
    • 2 cloves garlic, minced
    • 1/2 teaspoon Kosher salt
    • 1 loaf French bread, cut in half lengthwise
    Preparation
    1. Preheat oven to 400°F.
    2. In a medium bowl, combine cream cheese, mozzarella, cheddar, the diced jalapeño, mayonnaise, garlic, and salt. Stir to combine.
    3. Spread mixture over both halves of the bread. Top with sliced jalapeño.
    4. Bake until melted and bubbly, about 15 minutes. If desired, broil for 1-2 minutes to brown cheese further.
    5. Let rest 5 minutes before slicing and serving. Enjoy!
  • Forgotten Chicken

    Forgotten Chicken

    Ingredients
    • 2 cups minute rice
    • 1 can cream of chicken soup
    • 1 can cream of celery soup
    • 1 can water
    • 5 boneless skinless chicken breasts (about 1 1/2 lbs)
    • 1 envelope onion soup mix
    • Butter, for greasing dish
    Preparation
    1. Preheat oven to 350°F and grease a 9×13-inch baking dish with butter. Set aside.
    2. In a medium bowl, stir together the chicken soup, celery soup, 1 can’s worth of water, and minute rice.
    3. Transfer mixture to prepared pan.
    4. Arrange chicken breasts on top of rice mixture, then sprinkle onion soup mix evenly over the top.
    5. Cover dish tightly with foil, then bake until chicken is cooked through and liquid has absorbed into rice, about 90 minutes.
  • 7 Up Biscuits

    7 Up Biscuits

    7 Up Biscuits – These biscuits are on repeat at our house. We absolutely LOVE them. This recipe makes 9 biscuits. Perfect for a dinner side and leftover for breakfast. I love to stuff the leftover biscuits with egg, cheese, and bacon – YUM. Give these a try the next time you need an easy bread recipe. You won’t be disappointed!

    Ingredients

    • 4 cups Bisquick
    • 1 cup sour cream
    • 1 cup 7-up
    • 1/2 cup melted butter

    How To Make 7 Up Biscuits

    Mix bisquick, sour cream and 7 up. Dough will be very soft – don’t worry Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9×13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees.

  • Walking taco casserole

    Walking taco casserole

    Ingredients
    1° 12 lbs ground beef

    1/3 large onion, chopped

    ° 1 can of green chili peppers, small tin

    1 can of enchilada sauce

    2 ounces of cream cheese

    1 bag of Fritos chips

    1 bag of grated cheese

    ° 3⁄4 cup shredded lettuce

    12 cups fresh tomatoes, diced

    ° 16 ounces of sauce 8 ounces of sour cream

    Preparation
    Browning the minced meat with onions.

    Add green peppers, enchilada sauce, and cream cheese.

    In a 9″ x 13″ pan, repeat the layers as follows: Fritos chips, meat mixture and grated cheese.

    Baking 350 for 15-20 minutes or bubbly cheese.

    Garnish individual servings with lettuce, tomato, salsa, and sour cream, to taste.

    Enjoy!

  • Onion Tastes Better Than Meat: Why Didn’t I Know About This Onion Recipe?

    Onion Tastes Better Than Meat: Why Didn’t I Know About This Onion Recipe?

    Who knew that onions could steal the spotlight from meat in a recipe? This unexpected twist in culinary delight will redefine your perception of savory dishes. Get ready to savor the flavor revolution as we uncover the magic of an onion-based recipe that will leave you craving for more!

    Ingredients

    Gather these simple yet flavorful ingredients to embark on a culinary adventure:

    • Red Onion – 4
    • Eggs – 4
    • Potatoes – 2
    • Salt – to taste
    • Ground Black Pepper – to taste
    • Plain Flour – 4 tablespoons
    • Vegetable Oil – for frying
    • Tomato – 2
    • Dill or Parsley – 1 bunch
    • Cheese – to taste
    Step-by-Step Guide
    Step 1: Preparing the Onion Mixture

    Peel and slice four large red onions into thin semicircular strips. Mix them with beaten eggs, grated potatoes, plain flour, salt, and pepper until you achieve a homogeneous dough-like consistency.

    Step 2: Frying the Onion Patties

    Heat vegetable oil in a pan and spread the onion mixture to form round patties. Fry until golden brown on both sides, creating delectable onion pancakes.

    Step 3: Creating the Tomato Topping

    Blanch and peel two large tomatoes, then finely chop the pulp. Drain excess juice and mix the tomatoes with finely chopped dill and grated cheese for a flavorful topping.

    Step 4: Layering the Dish

    In a baking dish, layer the onion pancakes with the tomato topping, creating a delicious stack of savory goodness.

    Step 5: Baking Perfection

    Bake the layered dish at 180°C for about 15 minutes until the cheese melts and turns golden brown, adding a delightful aroma to your kitchen.

    Step 6: Serving Delight

    Slice the baked onion pancakes and serve hot, reveling in the savory fusion of flavors that will tantalize your taste buds.

    Tomato Topping

    Enhance the flavor profile of your dish with a tangy tomato topping infused with aromatic dill and creamy cheese.

    Layering the Dish

    Assemble your onion pancakes and tomato topping in layers, creating a visually appealing and mouthwatering dish.

    Baking Perfection

    Achieve culinary excellence by baking the layered dish to perfection, ensuring a harmonious blend of flavors and textures.

    Serving Delight

    Indulge in the sensory experience of serving and savoring this delectable onion-based dish, guaranteed to satisfy even the most discerning palates.

    Why Onions Over Meat?

    Discover the myriad reasons why onions surpass meat in this tantalizing recipe, from flavor enhancement to health benefits.

    Nutritional Benefits

    Uncover the nutritional prowess of onions, packed with vitamins, minerals, and antioxidants essential for overall well-being.

    Flavor Explosion

    Experience a flavor explosion like never before as onions take center stage in this culinary masterpiece, leaving a lasting impression on your taste buds.

    Healthier Alternative

    Opt for this healthier alternative to meat-based dishes, reducing saturated fat intake without compromising on taste or satisfaction.

  • Kentucky Butter Cake

    Kentucky Butter Cake

    INGREDIENTS

    1 cup of melted butter
    °2 cups of glucose
    chilled four big eggs
    °2 tablespoons puréed vanilla
    3-quarts measuring cup of all-purpose flour
    *One teaspoon of baking soda
    +/- half a teaspoon of baking soda
    “A half teaspoon of salt”
    one cup of buttermilk and one cup of butter sauce:
    One cup of sugar
    haLf a cup of cubed butter
    °One-fourth cup water
    1/4 teaspoon of vanilla extract

    Getting Ready

    Beat the sugar and spread in a bowl until fluffy and light. After each choice, add eggs one at a time while beating well thereafter. The vanilla beats. Before adding the flour, baking powder, baking soda, and salt to the cream mixture, mix well. Add the buttermilk and continue mixing after each addition. Stuff a dusted and oiled 10-inch baking dish to the brim. After 55 to 70 minutes in the oven at 350°, a toothpick inserted in the center should come out clean. Ten minutes to cool. Slash the form’s perimeter and the container that serves as its focal point. Place the cake on a rack set over a sheet of waxed paper. Combine the sugar, spread, and water in a small saucepan to make the sauce. Melt the margarine and break up the sugar in a medium saucepan. Keep away from flames; combine the components. After the cake has cooled, poke holes in it and pour 1/4 cup of sauce on top. You need to let it stand for the sauce to absorb.
  • Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms Recipe

    Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms Recipe

    Elevate your dinner with the mouthwatering flavors of Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms. This hearty and indulgent dish brings together tender chicken breasts, creamy spinach, crispy bacon, and savory mushrooms for a meal that’s both comforting and sophisticated. Perfect for a cozy family dinner or an impressive meal for guests, this recipe is surprisingly easy to make.

    Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms is a delectable dish that promises to delight your taste buds with its rich flavors and comforting textures. Easy to prepare and endlessly satisfying, it’s a recipe that you’ll want to make again and again. Enjoy this hearty and delicious meal with your loved ones, and savor the wonderful combination of flavors in every bite!!

     

    Here’s how to create this delicious dish in your own kitchen.

    INGREDIENTS:

    • 4 boneless, skinless chicken breasts
    • Salt and pepper to taste
    • 1 tablespoon of olive oil
    • 6 slices of bacon, chopped
    • 1 small onion, finely chopped
    • 3 cloves of garlic, minced
    • 8 oz of mushrooms, sliced
    • 4 cups of fresh spinach
    • 1 cup of heavy cream
    • 1/2 cup of grated Parmesan cheese
    • 1 teaspoon of Italian seasoning
    • Fresh parsley for garnish (optional)

    INSTRUCTIONS:

    1. Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
    2. Cook the Bacon: In the same skillet, add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain excess fat. Leave about 1-2 tablespoons of bacon fat in the skillet.
    3. Sauté the Vegetables: Add the chopped onion to the skillet and cook until translucent, about 2-3 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and browned, about 5 minutes.
    4. Prepare the Creamed Spinach: Add the fresh spinach to the skillet and cook until wilted. Pour in the heavy cream and stir in the grated Parmesan cheese. Add the Italian seasoning and let the mixture simmer for a few minutes until the sauce thickens. Season with salt and pepper to taste.
    5. Combine and Simmer: Return the cooked chicken breasts to the skillet, nestling them into the creamy spinach and mushroom mixture. Sprinkle the crispy bacon on top. Let everything simmer together for about 5 minutes, allowing the flavors to meld and the chicken to heat through.
    6. Serve: Transfer the smothered chicken to a serving platter, spooning the creamy spinach, bacon, and mushroom sauce over the top. Garnish with fresh parsley if desired. Serve hot, alongside your favorite side dishes like mashed potatoes, rice, or a simple green salad.

    Why This Recipe Stands Out

    Rich and Savory: The combination of creamy spinach, crispy bacon, and earthy mushrooms creates a rich and savory sauce that perfectly complements the juicy chicken breasts.

    Easy to Make: Despite its gourmet appearance, this recipe is straightforward and easy to follow, making it ideal for both weeknight dinners and special occasions.

    Versatile: This dish can be easily adapted to suit your preferences. Try adding other vegetables like bell peppers or sun-dried tomatoes, or use different types of cheese for a unique twist.

    Comfort Food at Its Best: With its hearty ingredients and creamy texture, Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms is the ultimate comfort food that will warm you up from the inside out.

  • Savory Oatmeal Muffins with Cheese and Vegetables

    Savory Oatmeal Muffins with Cheese and Vegetables

    Ingredients

    For this recipe, we provide measurements in both USA and European metrics to ensure accuracy and convenience.

    Main Ingredients:

    • Oatmeal: 1 cup (90g)
    • Salt: 1 tsp (5g)
    • Dry Garlic: ½ tsp (1g)
    • Italian Herbs: 1 tsp (2g)
    • Cottage Cheese: 1 cup (240g)
    • Mozzarella Cheese (shredded): ½ cup (50g)
    • Eggs: 3 pcs
    • Avocado Oil: 2 tbsp (30ml)

    For Topping:

    • Arugula: ½ cup (15g), chopped
    • Green Onions: 2-3 stalks, chopped
    • Little Tomatoes: ½ cup (75g), diced
    • Parmesan Cheese (shredded): ¼ cup (25g)
    • Mozzarella Cheese (shredded): ¼ cup (25g)
    • Additional Italian Herbs for Topping: ½ tsp (1g)

    Instructions

    1. Prepare the Dry Ingredients

    In a large mixing bowl, combine the oatmeal, salt, dry garlic, and Italian herbs. Mix well to ensure the dry ingredients are evenly distributed.

    2. Combine Wet Ingredients

    In another bowl, mix the cottage cheese, shredded mozzarella cheese, and eggs until well combined. Ensure the mixture is smooth and homogenous.

    3. Mix Together

    Add the wet ingredients to the dry ingredients and mix until thoroughly combined. The batter should be well mixed with no dry spots.

    4. Prepare the Muffin Tins

    1. Preheat the Oven: Preheat your oven to 180°C (360°F).
    2. Grease the Muffin Tin: Grease a muffin tin with avocado oil to prevent sticking and ensure easy removal of the muffins.

    5. Fill the Muffin Tins

    Divide the batter evenly among the muffin tin cups. Fill each cup about three-quarters full to allow room for the muffins to rise.

    6. Add the Toppings

    Evenly distribute the chopped arugula, green onions, and diced little tomatoes over the batter in each muffin cup. Sprinkle the tops with shredded Parmesan cheese, mozzarella cheese, and a pinch of additional Italian herbs for extra flavor.

    7. Bake

    1. Bake the Muffins: Place the muffin tin in the preheated oven and bake for about 30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
    2. Cool the Muffins: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

    Serving Suggestions

    These savory oatmeal muffins are perfect for breakfast, a snack, or a light meal. They pair wonderfully with a fresh salad or a bowl of soup. Serve them warm or at room temperature for the best taste and texture.

    Nutrition Information

    This recipe makes approximately 12 muffins. The following nutrition information is per muffin:

    • Calories: 150
    • Protein: 7g
    • Carbohydrates: 10g
    • Dietary Fiber: 2g
    • Total Fat: 10g
    • Saturated Fat: 3g
    • Cholesterol: 60mg
    • Sodium: 250mg
    • Sugars: 1g (from natural sources)

    Conclusion

    These Savory Oatmeal Muffins with Cheese and Vegetables are a delightful and nutritious addition to your meal repertoire. They are easy to prepare, packed with flavor, and versatile enough for any meal of the day. Enjoy the combination of wholesome oatmeal, rich cheeses, and fresh

  • Magic Crispy Baked Shrimp

    Magic Crispy Baked Shrimp

    For the shrimp:
    • 1 lb jumbo shrimp, peeled and deveined
    • 1/2 cup dry white wine
    • 4 tablespoons (1/2 stick) unsalted butter, melted and divided
    • Juice from one lemon
    • 3 garlic cloves, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    For the topping:
    • 3/4 cup panko breadcrumbs
    • 1/4 cup Parmesan cheese, finely grated
    • 1/2 teaspoon salt
    • 2 tablespoons butter, melted
    • Fresh parsley, finely chopped
    Preparation
    1. Preheat oven to 425°F.
    2. Pour wine and 2 tablespoons melted butter into a 9×13-inch baking pan. Place in oven for 10 minutes to let sauce reduce.
    3. Add remaining butter, garlic, lemon juice, salt and pepper to a bowl. Add shrimp and toss to coat.
    4. In a separate bowl, stir together the breadcrumbs, parmesan cheese, salt, and 2 tablespoons melted butter.
    5. Remove baking dish from oven and spread out shrimp in a single layer, though they should fit snugly together.
    6. Sprinkle with breadcrumb topping and bake until shrimp are opaque but still pink, 12 minutes.
    7. Broil on high up to 2 minutes to encourage browning. Top with fresh parsley and serve. Enjoy!