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Ingredients
2 packages of chocolate cornstarch biscuits (400g)
White cream
2 cans of condensed milk
2 cups of milk (tea)
2 tablespoons cornstarch
2 egg yolks

Dulce de leche cream
2 cups of creamy dulce de leche
1/2 cup (tea) cream

Method of preparation
For the white cream, heat all the ingredients over medium heat, stirring constantly until it thickens.
Turn off and let cool. For the dulce de leche cream, mix the ingredients until smooth.
In a medium ovenproof dish, alternate layers of cornstarch biscuit, white cream and dulce de leche cream, repeating the layers until the ingredients run out, ending with dulce de leche cream.
With a toothpick, make superficial scratches on the dulce de leche and refrigerate for 2 hours before serving

Ingredients:

•crust
•1 c. vanilla wafer crumbs
•1 c. finely chopped pecans
•1 stick butter (½ cup) melted
•8 oz. cream cheese softened
•1 c. powdered sugar
•16 oz. whipped topping divided
•2 small boxes cheesecake flavored pudding
•3 c. milk
•1 can Lucky Leaf Cherry Pie Filling
•½ c. chopped pecans

Instructions:

In a medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans, and melted butter.

Press into a 9×13 inch baking pan; bake at 350° for 15 minutes. Remove from oven and cool.

In a separate mixing bowl, combine cream cheese, powdered sugar, and 1 ½ c. whipped topping.

Mix until smooth; spread evenly over cooled crust.

Combine cheesecake pudding mix, milk, and 1 c. whipped topping and mix until smooth.

Spread evenly over cream cheese layer in pan.

Top with 1 can Lucky Leaf Cherry Pie Filling, remaining whipped topping, and ½ c. chopped pecans.

ENJOY 

Ingredients:

• 1 grosse tête de brocoli, coupée en fleurons
• 1 grosse tête de chou-fleur, coupée en fleurons
• 2 cuillères à soupe d’huile d’olive
• Sel et poivre au goût
• 3 cuillères à soupe de beurre
• 3 gousses d’ail hachées
• 3 cuillères à soupe de farine tout usage
• 2 tasses de lait
• 1 tasse de crème épaisse
• 2 tasses de fromage râpé (cheddar, gruyère ou un mélange)
• 1/2 cuillère à café de noix muscade
• 1 tasse de chapelure
• 1/2 tasse de parmesan râpé
• Persil frais haché (pour la garniture)

PREPARATION:

1. Préchauffer et préparer :
   • Préchauffez votre four à 375 degrés Fahrenheit (190 degrés Celsius).
   • Graisser un grand plat de cuisson avec du beurre ou un spray antiadhésif.
2. Rôtir les légumes :
   • Mélangez les fleurons de brocoli et de chou-fleur avec de l’huile d’olive, du sel et du poivre. Étalez-les sur une plaque à pâtisserie et faites-les rôtir au four préchauffé pendant environ 20 à 25 minutes jusqu’à ce qu’ils commencent à devenir tendres et à prendre de la couleur.
3. Préparez la sauce au fromage :
   • Dans une casserole, faites fondre le beurre à feu moyen. Ajoutez l’ail émincé et faites revenir jusqu’à ce qu’il soit parfumé, environ 1 minute.
   • Incorporez la farine et laissez cuire environ 2 minutes pour éliminer le goût de farine crue. Incorporez progressivement le lait et la crème épaisse en fouettant, en veillant à ce qu’il n’y ait pas de grumeaux.
   • Portez à ébullition et laissez mijoter jusqu’à ce que la sauce épaississe, environ 5 minutes. Retirez du feu et incorporez le fromage râpé et la muscade jusqu’à ce que le fromage soit fondu et que la sauce soit lisse.
4. Combiner et cuire :
   • Placez le brocoli et le chou-fleur rôtis dans le plat de cuisson préparé. Versez la sauce au fromage uniformément sur les légumes.
   • Dans un petit bol, mélanger la chapelure avec le parmesan et saupoudrer sur le dessus du gratin.
   • Cuire au four pendant 25 à 30 minutes ou jusqu’à ce que le dessus soit doré et croustillant.
5. Servir:
   • Laissez refroidir le gratin quelques minutes avant de le servir. Décorez de persil frais haché.

Enjoy !

Ingredients:

2 pounds of steak (I used beef tenderloin, cut into bite size pieces)
4 cloves garlic (minced)
1/4 cup butter
1/4 cup white wine
1 tablespoon olive oil
1 tablespoon fresh parsley (chopped)
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon ground pepper

Instructions:

Cut the steak of your choice into bite-size pieces. I used beef tenderloin, but you can use NY Strip or Ribeye if you’d like. Sprinkle the steak with smoked paprika, salt and pepper.

Heat a large cast iron skillet to medium high. Add in the olive oil, then sear all sides of the steak. Be sure not to overcrowd the pan, otherwise the steak will steam, rather than sear.

Once the steak is seared and reaches your desired temperature when checked with a meat thermometer (I prefer 125F), remove and set aside.

Add the garlic to the skillet, and cook for just about 10 seconds, careful not to let it brown. Then pour in the white wine (or beef broth), to deglaze the pan. Allow 1/3 of the wine to evaporate as you’re scraping up the brown bits of flavor.

Add in the butter and cook for another 2 minutes. Add the steak back in and toss in the butter. Garnish with parsley and serve.

Store leftovers in the fridge for a few days or freeze in an airtight container.

“Melt in Your Mouth” chicken cooked in an air fryer combines the convenience of quick cooking with the tender, juicy results you’d expect from a longer bake.

This recipe usually involves a creamy, flavorful topping on tender chicken breasts. Here’s how to make this delightful dish in your air fryer:

Ingredients:

4 boneless, skinless chicken breasts
1/2 cup mayonnaise or Greek yogurt (for a healthier option)
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp seasoned salt
1/2 tsp black pepper
1 tsp herbs (such as dried parsley, chives, or Italian seasoning)
Cooking spray

Equipment:

Air fryer
Small mixing bowl
Measuring spoons

Instructions:

Prepare the Chicken:

If the chicken breasts are very thick, you might want to pound them slightly to an even thickness to ensure even cooking.

Pat the chicken breasts dry with paper towels to remove excess moisture. This helps the topping adhere better and improves cooking.

Mix the Topping:

In a small bowl, combine the mayonnaise (or Greek yogurt), grated Parmesan cheese, garlic powder, seasoned salt, black pepper, and herbs.

Mix until well blended.

Apply the Topping:

Spread the mayonnaise mixture evenly over the top of each chicken breast. Ensure it covers the chicken generously to form a good crust.

Preheat the Air Fryer:

Preheat your air fryer to 375°F (190°C) for about 3-5 minutes. This ensures the chicken starts cooking as soon as you place it inside.

Cook the Chicken:

Spray the air fryer basket with cooking spray to prevent sticking. Place the chicken breasts in the basket, spacing them evenly.

Cook for about 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The exact time will depend on the thickness of your chicken breasts.

Halfway through the cooking time, you can gently flip the chicken if desired, although it’s not necessary. Flipping is optional since the topping is primarily on one side.

Serving:

Once cooked, let the chicken rest for a few minutes before serving. This helps the juices redistribute throughout the meat, making it even more tender.

Serve hot, perhaps with a side of steamed vegetables, a fresh salad, or over a bed of cooked rice or pasta.

Tips for Success:

Mayonnaise vs. Greek Yogurt: Using mayonnaise will give you a creamier and slightly richer taste, while Greek yogurt is a great alternative if you’re looking for a healthier option with less fat.

Check Doneness: Using a meat thermometer to check the internal temperature of the chicken is the best way to ensure it’s fully cooked without drying it out.

This recipe is incredibly simple and perfect for a quick dinner that doesn’t skimp on flavor. The air fryer ensures that the chicken stays moist and tender inside, while the creamy, cheesy topping adds a delicious richness that truly melts in your mouth.

Indulge in a Southern classic with our recipe for Fried Green Tomatoes – a dish that embodies the essence of comfort food with a delightful twist. With its crispy exterior and tangy green tomato flavor, this recipe promises to be a crowd-pleaser for any occasion.

To start, gather your ingredients, including plump green tomatoes, eggs, milk, all-purpose flour, cornmeal, breadcrumbs, coarse kosher salt, ground black pepper, and vegetable oil for frying. Each component plays a crucial role in creating the perfect balance of flavors and textures.

Begin by slicing the green tomatoes into hearty 1/2-inch thick rounds, ensuring each slice is substantial enough to hold up during the frying process. Discard the ends to ensure uniformity in size and shape, setting the stage for a visually appealing presentation.

Next, prepare the batter by whisking together eggs and milk in a shallow bowl, creating a rich and creamy mixture that will help adhere the coating to the tomatoes. In another bowl, combine the all-purpose flour, cornmeal, breadcrumbs, coarse kosher salt, and ground black pepper, forming a seasoned coating that will provide a satisfying crunch with every bite.

Now, it’s time to coat the tomato slices. Dip each slice into the egg and milk mixture, allowing any excess to drip off, before dredging it in the seasoned flour mixture, ensuring an even coating on all sides. This process creates a robust outer layer that will crisp up beautifully when fried to perfection.

Heat vegetable oil in a deep skillet or frying pan until it reaches the ideal temperature for frying – around 350°F (175°C). Carefully place the coated tomato slices into the hot oil, taking care not to overcrowd the pan, which can lead to uneven cooking.

Fry the tomatoes until golden brown and crispy on both sides, flipping them halfway through to ensure even browning. Once cooked to perfection, transfer the fried green tomatoes to a plate lined with paper towels to drain any excess oil, allowing them to retain their crispiness and prevent them from becoming greasy.

Serve the fried green tomatoes hot and fresh, accompanied by your favorite dipping sauce or condiment for an extra burst of flavor. Whether enjoyed as an appetizer, side dish, or even a standalone snack, these delectable delights are sure to leave a lasting impression on your taste buds. So go ahead, indulge in the irresistible allure of Fried Green Tomatoes – a true Southern classic that never fails to delight!

Ingredients

•  4 large green tomatoes
•  2 eggs
•  1/2 cup milk
•  1 cup all-purpose flour
•  1/2 cup cornmeal
•  1/2 cup bread crumbs
•  2 teaspoons coarse kosher salt
•  1/4 teaspoon ground black pepper
•  1 quart vegetable oil for frying

Instructions:

1. Prepare the Tomatoes:

•  Wash the green tomatoes thoroughly and pat them dry with paper towels.
• Slice the tomatoes into 1/2-inch thick rounds, discarding the ends to ensure uniformity.

2. Prepare the Batter:

•  In a shallow bowl, whisk together the eggs and milk until well combined.

3. Prepare the Coating:

•  In a separate shallow bowl or plate, combine the all-purpose flour, cornmeal, bread crumbs, coarse kosher salt, and ground black pepper. Mix well to ensure even distribution of seasonings.

4. Coat the Tomatoes:

•  Dip each tomato slice into the egg and milk mixture, allowing any excess to drip off.
•  Dredge the coated tomato slice in the seasoned flour mixture, ensuring an even coating on all sides.Press gently to adhere the coating to the tomato.

5. Fry the Tomatoes:

•  In a large skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
•  Carefully place the coated tomato slices into the hot oil, making sure not to overcrowd the pan.
•  Fry the tomatoes in batches for 2-3 minutes on each side, or until golden brown and crispy.
•  Use a slotted spoon or tongs to transfer the fried green tomatoes to a plate lined with paper towels to drain excess oil.

6. Serve:

•  Serve the fried green tomatoes hot and crispy, garnished with a sprinkle of additional salt if desired.
•  Enjoy them as a delicious appetizer, side dish, or snack, paired with your favorite dipping sauce or condiment.

7. Optional:

•  For an extra kick of flavor, you can add a dash of cayenne pepper or paprika to the seasoned flour mixture.
•  Feel free to experiment with different coatings or spices to customize the flavor to your liking.

Now, you’re ready to enjoy the crispy, tangy goodness of these homemade Fried Green Tomatoes!

Zesty Marinated Cucumber, Onion, and Tomato Salad

If you’re searching for a dish that embodies the essence of summer, look no further than this Marinated Cucumber, Onion, and Tomato Salad. This salad is a celebration of simplicity, where fresh, garden-picked vegetables are the star of the show, enhanced only by a tangy, homemade dressing. Perfect for those warm days when you crave something light yet satisfying, this salad brings together the crispness of cucumbers, the subtle sweetness of ripe tomatoes, and the sharp bite of red onions, all wrapped in a flavorful vinaigrette.

The beauty of this dish lies in its versatility. Whether you’re planning a casual backyard barbecue, a picnic in the park, or a weeknight dinner, this salad fits seamlessly into any menu. It’s not only quick and easy to prepare but also incredibly adaptable. You can personalize it to suit your palate or use it as a base for more elaborate creations by adding your favorite vegetables or herbs.

One of the most appealing aspects of this salad is the way the vegetables absorb the marinade. The longer they sit, the more the flavors meld together, creating a harmony that elevates each bite. This makes it an ideal make-ahead dish, perfect for those times when you want to prepare something in advance without sacrificing taste or texture. The salad can be made a few hours before serving, allowing you to focus on other dishes or simply enjoy your time with family and friends.

Ingredients:

2 large cucumbers, thinly sliced.

1 large red onion, thinly sliced.

3 large tomatoes, diced.

¼ cup fresh parsley, chopped (optional, for garnish).

Salt and pepper to taste.

For the Dressing:

¼ cup olive oil.

2 tablespoons red wine vinegar.

1 tablespoon lemon juice.

1 teaspoon honey (optional).

2 cloves garlic, minced.

1 teaspoon dried oregano.

Salt and pepper to taste.

Instructions:

Step 1

Rinse the cucumbers, tomatoes, and red onion thoroughly.

Step 2

Slice the cucumbers and red onion thinly, and dice the tomatoes into bite-sized pieces.

Step 3

Transfer the vegetables to a large bowl.

Step 4

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey (if using), minced garlic, dried oregano, salt, and pepper until well mixed.

Step 5

Pour the dressing over the prepared vegetables.

Step 6

Gently toss to coat everything evenly.

Step 7

Cover the bowl and refrigerate for at least 30 minutes to let the flavors blend.

Step 8

Before serving, toss the salad again to ensure the dressing is evenly distributed.

Step 9

Adjust seasoning with salt and pepper if needed. Garnish with chopped parsley for added color and flavor. Serve chilled.

Pro Tips:

Use Fresh Veggies: Opt for ripe tomatoes, crisp cucumbers, and fresh onions for the best flavor.

Uniform Slicing: Slice vegetables evenly for consistent marination.

Salt Cucumbers: Sprinkle cucumbers with salt and let them drain to reduce excess moisture.

Marinate Well: Allow the salad to sit in the fridge for at least 30 minutes to enhance flavors.

Customize Dressing: Adjust vinegar, lemon juice, or honey to suit your taste preferences.

Add Crunch: Incorporate additional veggies or toasted nuts for extra texture.

Herb Variations: Experiment with different herbs like basil or dill for varied flavors.

Nutrition Information (Per Serving):

Calories: ~120 kcal.

Carbohydrates: ~8g.

Sugars: ~4g.

Dietary Fiber: ~2g.

Protein: ~2g.

Fat: ~10g.

Saturated Fat: ~1.5g.

Monounsaturated Fat: ~7g.

Polyunsaturated Fat: ~1g.

Cholesterol: 0mg.

Sodium: ~75mg (varies with added salt).

Potassium: ~300mg.

Vitamin A: ~20% of the Daily Value (DV).