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  • Homemade Energy Bars

    Homemade Energy Bars

    Homemade Energy Bars

    Table of Contents

    Ingredients (Makes 12 pieces)

      • 1 cup dates (130g)
      • 1/2 cup dried apricots (80g)
      • 1/2 cup prunes (80g)
      • 1/2 cup cashews (70g)
      • 1 cup desiccated coconut (60g)
    • 1-2 tbsp ground oats (optional)

    Nutritional Information (Per Piece)

      • Calories: 129
      • Fat: 6g
    • Carbohydrates: 19.7g
    • Protein: 2g

    Directions

      1. Soak the Fruits:
          • Soak 1 cup of dates and 1/2 cup of dried apricots in hot water for 10 minutes to soften them.

         

      2. Grind the Cashews:
        • Use a food processor to grind 1/2 cup of cashew nuts until they are finely chopped.
      1. Blend the Fruits:
        • Add the soaked dates and apricots to the food processor, along with 1/2 cup of prunes.
        • Blend for 1-2 minutes until the mixture is smooth and well combined.
      1. Add Dry Ingredients:
        • Add 1 cup of desiccated coconut to the mixture and blend again to combine.
        • If the mixture is too sticky, add 1-2 tablespoons of ground oats and blend until the desired consistency is reached.
      1. Shape the Mixture:
          • Line a baking tray with parchment paper.
          • Spread the mixture on the tray, pressing it down with your hands to create an even layer.
          • Smooth the top with the back of a spoon or a spatula.

         

      2. Chill:
        • Place the tray in the fridge or freezer for about 30 minutes to firm up the mixture.
      1. Cut into Bars:
        • Once the mixture is firm, remove it from the fridge or freezer.
        • Cut into bars or bite-sized pieces.
    1. Store:
      • Store the energy bars in an airtight container in the fridge.

    Serving Suggestions

    These homemade energy bars are perfect for a quick snack, a pre-workout boost, or a healthy treat. Enjoy them on their own or with a cup of tea or coffee.

    Cooking Tips

    • If you prefer a sweeter taste, you can add a little honey or maple syrup to the mixture.
    • Experiment with different nuts or dried fruits to create your favorite combination.

    Nutritional Benefits

    These energy bars are packed with natural sugars, healthy fats, and fiber, providing a quick and sustained energy boost. They are also a great source of vitamins and minerals from the dried fruits and nuts.

    Dietary Information

      • Vegetarian: Yes
      • Gluten-Free: Yes (if using gluten-free oats)
      • Dairy-Free: Yes

    Storage Tips

    Store the energy bars in an airtight container in the fridge for up to a week. For longer storage, keep them in the freezer and thaw as needed.

  • Quick N Easy Crispy Chicken Strips

    Quick N Easy Crispy Chicken Strips

    Quick N Easy Crispy Chicken Strips

    Homemade Oven-Baked Breaded Chicken Strips: A Family Favorite

    Introduction: These oven-baked breaded chicken strips are not only a hit with the kids but also perfect for the entire family. Packed with flavor and texture, they are a healthier alternative to processed chicken strips and are Slimming World compatible. Made with real chicken and handmade breadcrumbs, these strips are tender, flavorful, and easy to make. Say goodbye to frozen, ready-made chicken and hello to a homemade delight that everyone will love.

    Preparation Time: 15 Minutes Cooking Time: 20 Minutes Total Time: 35 Minutes

    Ingredients for Quick and Easy Crispy Chicken Strips:

    • 450g (16oz) boneless, skinless chicken breasts, cut into strips
    • 1 egg
    • 1 tablespoon of maple syrup
    • 1 teaspoon of whole-grain mustard
    • 3 slices (120g/4.5oz) of whole-wheat bread
    • 1 teaspoon of paprika
    • Pinch of garlic powder
    • Cooking oil spray
    • Optional: Pinch of chili or cayenne powder (instead of paprika) for a spicy alternative

    Instructions for Quick and Easy Crispy Chicken Strips:

    1. Prepare Breadcrumbs: Place the wholemeal bread in a food processor to produce breadcrumbs.
    2. Prepare Egg Mixture: In a shallow bowl, combine the maple syrup, egg, and whole-grain mustard.
    3. Prepare Breadcrumb Mixture: In another shallow dish, mix the whole wheat breadcrumbs, paprika, garlic powder, salt, and black pepper.
    4. Coat Chicken Strips: Refrigerate the chicken strips in the egg mixture for 1 hour.
    5. Preheat Oven: Preheat the oven to 200°C/400°F (gas mark 6).
    6. Coat and Bake: Dip each chicken strip in the egg mixture, then lay it on a baking sheet lined with parchment paper. Coat the top with cooking oil spray.
    7. Bake: Bake for approximately 20 minutes or until the chicken is golden, cooked through, and tender.
    8. Optional Cheese Addition: If you have extra HEa, add shredded cheese to the breadcrumb mixture for an extra cheesy twist.
    9. Serve: Serve the crispy chicken strips with your preferred accompaniments and enjoy a delicious homemade meal.

    Notes:

    • This recipe is suitable for Slimming World and Weight Watchers.
    • Each serving contains approximately 12 HEb and 1 syn per serving at Slimming World, and 3 WW Flex/Freestyle Smart Points per serving.

    Nutrition Information (Per Serving):

    • Serving Size: 1 serving
    • Calories: 267
    • Total Fat: 4.3g
    • Saturated Fat: 0.6g
    • Cholesterol: 221mg
    • Sodium: 516mg
    • Carbohydrates: 15.6g
    • Fiber: 2g
    • Sugar: 5.3g
    • Protein: Information for Protein Missing

    Ingredients For Quick N Easy Crispy Chicken Strips 

    • 450g (16oz) boneless skinless chicken breasts, cut into strips
    • 1 egg
    • 1 tablespoon of maple syrup
    • 1 tsp of whole-grain mustard
    • 3 slices (120g/4.5oz) of Whole-wheat bread
    • 1 tsp of paprika
    • pinch of garlic powder
    • cooking oil spray
    • optional: a pinch of chilli or cayenne powder (instead of paprika) for a spicy alternative

    Instructions For Quick N Easy Crispy Chicken Strips 

    1. To produce breadcrumbs, place the wholemeal bread in a food processor.
    2. Combine the maple syrup, egg, and mustard in a shallow bowl.
    3. Mix the whole wheat breadcrumbs, paprika, garlic powder, salt, and black pepper in a separate shallow dish.
    4. Refrigerate the chicken strips in the egg mixture for 1 hour.
    5. Preheat the oven to 200°C/400°F (gas mark 6).
    6. Dip each chicken strip in the egg mixture and lay on a baking sheet lined with parchment paper.
    7. Coat the top with cooking oil spray.
    8. Bake for about 20 minutes, or until the chicken is golden, cooked through, and tender.
    9. If you have some extra HEa, add some shredded cheese to the breadcrumbs mixture.
    10. Serve with your preferred accompaniments.
  • Quick Homemade Bread (Baked or Fried)

    Quick Homemade Bread (Baked or Fried)

    Quick Homemade Bread (Baked or Fried)

    Table of Contents

    Ingredients:

      • 80 ml milk
      • 15 ml yogurt (optional)
      • 5g white sugar (divided into 1 tsp and a pinch)
      • 1.5g (about ½ tsp) instant yeast
      • 7.5 ml (½ tbsp) olive oil, plus a little more for greasing
      • 150g (about 1 cup) all-purpose flour
      • A pinch of salt

    Instructions:

    1. Prepare the Dough:
        • In a mixing bowl, combine the milk, optional yogurt, 1 tsp sugar, and instant yeast. Stir well until the yeast and sugar are dissolved.
        • Add ½ tbsp olive oil, flour, and a pinch of salt to the yeast mixture. Stir until the ingredients are just combined.
        • Transfer the mixture onto a clean surface and knead until the dough is smooth and elastic.

       

      • Lightly oil a bowl, place the dough inside, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
    2. Shape and Rest:
        • Punch down the risen dough and transfer it to a lightly floured work surface.

       

      • Divide the dough into 8 equal pieces. Shape each piece into a ball, then cover and let them rest for 10 minutes.
    3. For Baking:
        • Preheat your oven to 482°F (250°C) and line a baking tray with parchment paper.

       

        • On a floured surface, roll out each dough ball into a circle about 10 cm in diameter.
        • Place the dough circles on the prepared tray, cover, and let them rise for another 30 minutes.
        • Bake in the preheated oven for 6 minutes or until the bread inflates and turns lightly golden.

       

    4. For Frying:
        • Heat a non-stick skillet over medium heat (no oil needed).
        • Place the dough circles into the hot skillet. Cook for about 2 minutes on each side or until each side is golden brown and the bread inflates.

       

    Serving Suggestions:

      • Enjoy this bread warm from the oven or skillet.
      • Pairs wonderfully with butter, jams, or any spread of your choice.
    • Perfect as a side to dip into soups or to accompany a hearty salad.

    Cooking Tips:

      • Ensure the yeast is well dissolved in the milk mixture for optimal rising.
      • Resting the dough balls before rolling them out ensures a lighter, fluffier texture.
    • If frying, make sure the skillet is preheated to ensure even cooking.

    Nutritional Benefits:

      • Milk and Yogurt: Provide calcium and protein.
      • Olive Oil: Contains healthy monounsaturated fats.
    • Homemade Bread: Free from preservatives and artificial additives.

    Dietary Information:

      • Vegetarian: Yes
      • Vegan: Use plant-based milk and omit yogurt.

    Storage:

    • Store any leftovers in an airtight container at room temperature for up to 2 days.
    • Reheat in the oven or toaster oven before serving.
  • These Baileys Chocolate Mint Pudding Parfaits are a simple, flavorful, and refreshing dessert perfect for any celebration, combining layers of rich chocolate pudding, minty whipped topping, and crunchy Oreos.

    These Baileys Chocolate Mint Pudding Parfaits are a simple, flavorful, and refreshing dessert perfect for any celebration, combining layers of rich chocolate pudding, minty whipped topping, and crunchy Oreos.

    Ingredients:

    1 small (3.4 ounce) box Instant Chocolate Pudding Mix
    1 cup Baileys Irish Cream
    1 cup milk
    3 cups whipped topping
    1/4 cup Creme de Menthe liqueur
    12 Oreos, crushed
    3 tablespoons hot fudge topping

    Instructions:

    Prepare Pudding: In a small mixing bowl, combine chocolate pudding mix, Baileys Irish Cream, and milk. Whisk for 2 minutes; let stand for 5 minutes to set.
    Make Whipped Topping: In a separate mixing bowl, combine whipped topping and Creme de Menthe.
    Assemble Parfaits: Drizzle hot fudge inside parfait dishes. Spoon the pudding mixture and whipped topping mixture into separate piping bags or Ziplock bags; cut off the tip of each bag. Pipe into parfait dishes, alternating between pudding mixture, whipped topping mixture, and crushed Oreos.

  • Watch and Learn how to prepare these delicious smoothies

    Watch and Learn how to prepare these delicious smoothies

    Glass 1
    Ingredients:
    Oatmeal
    Banana 1f34c
    Strawberries 1f353
    Grapes 1f347
    Lettuce 1f96c
    Milk 1f95b

    Glass 2
    Ingredients:
    Walnuts
    Peach 1f351
    Banana 1f34c
    Blueberries 1fad0
    Spinach
    Milk 1f95b

    Glass 3
    Ingredients:
    Almonds
    Lettuce 1f96c
    Pears 1f350
    Berries
    Pineapple 1f34d
    Milk 1f95b

    Glass 4
    Ingredients:
    Carrot 1f955
    Banana 1f34c
    Cucumber 1f952
    Spinach
    Milk 1f95b

    Glass 5
    Ingredients:
    Strawberry 1f353
    Pineapple 1f34d
    Banana 1f34c
    Milk 1f95b

    Glass 6
    Ingredients:
    Walnuts
    Banana 1f34c
    Blueberries 1fad0
    Strawberries 1f353
    Oatmeal
    Milk 1f95b

  • CHINESE FRIED RICE

    CHINESE FRIED RICE

    Ingredients:
    4 cups of cooked white rice
    2 carrots
    1 medium onion
    1 clove garlic
    1 tablespoon fresh ginger
    1 cup bean sprouts
    3 eggs
    1 pinch of black pepper
    1 teaspoon salt
    3 tablespoons of soy sauce
    2 tablespoons of sunflower oil
    2 tablespoons of sesame oil
    Preparation:
    1. Cook the four cups of white rice with water and a little salt.
    2. Meanwhile, prepare the vegetables. Peel the carrots and cut them into small squares, the same size as the onion, chop a teaspoon of fresh ginger and garlic. Wash the bean sprouts well. Leave everything in separate containers.
    3. In a pan pour the vegetable oil. If you don’t have the special pot called a wok, don’t worry, you can do it in any other, as long as it’s deep.
    4. Cook the vegetables until tender, starting with the carrot, then add the garlic, onion and others. Add salt and pepper to taste.
    5. Pour in the sesame oil little by little.
    6. Place the three eggs in a bowl and beat them together. Then pour them into the wok.
    7. By then, the rice should have been cooked. Strain it and place it in the pot. Mix everything and fry for three minutes.
    8. Add the soy sauce, mix and cook for a minute.
    9. Serve. You can decorate with sprigs of chives and bring the soy sauce so that if they wish, diners can add more

  • Loaded Baked Potato Salad – Don’t Lose This Recipe

    Loaded Baked Potato Salad – Don’t Lose This Recipe

    Ingredients:

    8 medium Russet Potatoes
    1 cup sour cream
    1/2 cup mayonnaise
    1 package of bacon, cooked and crumbled
    1 small onion, chopped
    Chives, to taste
    1 1/2 cups shredded cheddar cheese
    Salt and Pepper to taste

    Directions:

    Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 mins. Drain and cool the potatoes. Once they’re cool, mix the mayo and sour cream. Add the onions, chives, and cheese. Salt and pepper to taste. Top with extra shredded cheese and bacon and serve.

  • EASY BROCCOLI SALAD

    EASY BROCCOLI SALAD

    1f9661f957 Hey, foodie friends! I’m so excited to share a family favorite of ours that has become our go-to summer sensation! It’s a vibrant Broccoli Salad, loaded with the freshest of broccoli, tangy dried cranberries, crunchy sunflower seeds, and irresistible bacon bits. All this goodness is swirled in a delightfully creamy homemade dressing. 1f9661f957

    One of the best things about this salad? It’s a make-ahead marvel! Whip it up, let the flavors mingle in the fridge, and voila – you’re the star of the potluck or BBQ party! Trust me; everyone will be asking you for the recipe. 1f31e

    We’re a family of veggie lovers, and this Broccoli Salad has a special place in our hearts (and stomachs!). The best part? It’s SO simple to make, and it’s always a runaway hit. I promise you, there won’t be any leftovers! 1f60b

    Here’s what you’ll need:
    1f966 2 12-ounce bags of raw broccoli
    1f330 1/2 cup of red onion, finely chopped
    1f9c0 1 cup of mild shredded cheddar cheese
    1f953 1/2 cup of cooked bacon, chopped (bacon bites work too!)
    1f376 1 cup of creamy coleslaw dressing (I love Kraft’s version)

    And now, the magic:
    1️⃣ Simply combine all the ingredients in a large bowl.
    2️⃣ Mix it all up until everything is coated in that delicious dressing.
    3️⃣ Pop it in the fridge for a couple of hours to let the flavors truly meld together.

    And that’s it! Feel free to adjust the recipe to your liking; more cheese, more dressing, it’s your call.

    This beautiful bowl serves 4-6. Enjoy, and don’t forget to share your Broccoli Salad pics! 1f4f81f609

  • My hubby always requests me to make him this dish, so I like to call this dish “Husband’s Happiness

    My hubby always requests me to make him this dish, so I like to call this dish “Husband’s Happiness

    Ingredients:

    6 average-sized beef blade steaks

    1 average-sized onion, sliced

    8 ounces fresh mushrooms, thinly sliced

    3/4 cup chicken broth

    1/2 cup cream

    1/4 cup dry sherry

    1/4 cup all-purpose flour

    4 tablespoons oil

    Salt and pepper, for seasoning

    1 tablespoon minced fresh thyme

    1 1/2 teaspoons mild paprika

    2 tablespoons chopped fresh parsley

    PREPARATION:

    Heat 2 tablespoons oil in a skillet over medium-high heat. Season beef steaks with salt and pepper and brown on both sides. Transfer to the slow cooker.

    In the same skillet, add the remaining oil and sauté mushrooms and onions until tender. Add thyme and paprika, cooking for an additional minute.

    Transfer the mushroom and onion mix to the slow cooker over the steaks.

    Whisk chicken stock, dry sherry, and flour in a bowl until smooth. Pour over the beef and mushrooms in the slow cooker.

    Cover and cook on low for 6-8 hours (or high for 4-5 hours), until beef is tender.

    Remove steaks and stir parsley and cream into the sauce in the slow cooker. Return the steaks, coating them in the sauce.

    Cook on low for an additional 10 minutes.

    Serve the Swiss steak with rice, mashed potatoes, or your favorite sides and relish this delightful meal!

    Enjoy !

    Enjoy !

  • Beignets avec fromage de légumes

    Beignets avec fromage de légumes

    Ingredients:

    You will need the following ingredients for this recipe:

    Regarding the beignets:

    One tasse of raw carrots

    One tasse of ribbed carrots

    One teaspoon of finely chopped parsley (yellow, green, and russe)

    Half a tasse of finely chopped onions

    Two tasses of râpé cheese (cheddar, mozzarella, or blend)

    Half a tasse of flour for every use

    1/2 teaspoon of maïs semoule

    Two large eggs

    Half a teaspoon of milk

    1 cup of coffee with a chemical levure

    One coffee cup of sel

    Half a cup of black pepper with coffee

    One cuillère of coffee powdered almonds

    One cuillère à café au poivre

    One soup spoonful of fresh persil or dried coriander (facultatif)

    Regarding the friture:

    Vegetable oil for friting

    PREPARATION:

    Step 1: Get the veggies ready
    Start by grating the carrots and parsnips. Arrange the chopped courgettes in a separate torchon and

    Apply as much humidity as you can. This step is essential to ensuring that your brownies are crispy and

    pas détrempé.

    Finely chop the onion and peppercorns.

    Step 2: Get the paste ready

    In a large bowl, combine the chopped onions, chopped peppers, chopped carrots, and

    onion rings cut in half.

    Pour le fromage râpé sur les légumes et bien mélangez.

    Dans une autre bol, mélanger la farine à toutes les usages, le sel, le poivre black, la levure chimique, la semoule de maïs,

    Ail powder with paprika.

    Pour le lait en fouettant après avoir battez les œufs dans un autre bol.

    Graduellement incorporer les ingrédients secs au mélange de fromage et légumes, puis l’œuf et lait.

    blend. Remember to stir until all the ingredients are well combined. If the paste seems too thick to you, you may add an

    extra milk a little bit.

    Step 3: Lightly fry the beignets

    Heat up around 1/4 cup of vegetable oil in a large medium-sized saucepan.

    Once the oil is hot, place several pastry cutters in the pot and gently press them with your fingers.

    from the cuillère to create little galettes.

    Fry the beignets in batches, giving each side 3 to 4 minutes to fry or until they are well cooked.

    Et croustillant. Pour le surplus d’huile sur une assiette tapissée de paper absorbant et réfrigérer les beignets cuits.

    Step 4: Serving
    Serve the vegetable beignets with warm cheese and garnish with fresh parsley or cilantro, if preferred.

    You may eat these beignets by themselves or with your favorite topping, such as ranch or aigre.

    crème or spicy mayonnaise.

    Advice for the ideal beignets

    Drain the vegetables: be careful to remove any excess moisture from the carrots and any other liquid.

    veggies to keep the croustillant beignets fresh.

    Selection of cheese: Feel free to use whatever cheese you choose, although a combination of mozzarella and cheddar works well.

    very well.

    The cooking temperature should be such that the oil is hot enough before frying the beignets. If the oil is not heated

    As you may imagine, the beignets will get greasy from absorbing too much oil.

    In summary

    Vegetable beignets with cheese are a versatile and delicious dish that you can make at home with ease. Ils

    are ideal for satisfying your savory cravings and a great way to include more vegetables.

    in your food intake. Next time you’re looking for a quick and tasty snack or aperitif, give this recipe a try.

    Appreciate it!

    Enjoy !

  • Puff Pastry with Custard and Whipped Cream

    Puff Pastry with Custard and Whipped Cream

    Puff Pastry with Custard and Whipped Cream

    Table of Contents

    Ingredients

    For Puff Pastry:

      • ¾ cup (75g) all-purpose flour
      • ½ cup (130ml) water
      • Pinch of salt
    • 3.5 tbsp (50g) butter
    • 2 large eggs

    For Custard Cream:

      • 2 egg yolks
      • ¾ cup (200ml) milk
      • 3 tbsp (40g) sugar
    • 2.5 tbsp (20g) all-purpose flour

    For Whipped Cream:

      • ⅔ cup (150ml) heavy cream
    • 1 tbsp (15g) sugar

    Directions

    1. Prepare the Puff Pastry:
        • Preheat the oven to 200°C (392°F).
        • In a saucepan, bring the water, butter, and a pinch of salt to a boil.

       

        • Add the flour all at once, stirring vigorously until the mixture forms a smooth dough.
        • Remove from heat and allow to cool slightly. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
        • Pipe or spoon the dough onto a baking sheet lined with parchment paper.

       

      • Bake at 200°C (392°F) for 10 minutes, then reduce the temperature to 180°C (356°F) and bake for another 20 minutes. Finally, lower the temperature to 160°C (320°F) and bake for 10 more minutes.
    2. Make the Custard Cream:
        • In a saucepan, whisk together the egg yolks, sugar, and flour until smooth.

       

        • Gradually add the milk while whisking constantly.
        • Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens.
        • Remove from heat and let cool.

       

    3. Prepare the Whipped Cream:
        • In a chilled bowl, whip the heavy cream with sugar until soft peaks form.
        • Gently fold in the custard cream into the whipped cream until fully combined.

       

    4. Assemble the Pastries:
        • Once the puff pastries have cooled, slice them in half horizontally.
        • Fill each pastry with the custard cream mixture.

       

      • Dust the top with powdered sugar if desired.

    Serving Suggestions

      • Serve with a dusting of powdered sugar or a drizzle of chocolate sauce.
    • Pair with fresh berries or a side of fruit compote for added flavor.

    Cooking Tips

      • Ensure the dough cools slightly before adding the eggs to avoid scrambling.
      • If you prefer a more stable filling, chill the custard cream before folding it into the whipped cream.
    • Use a piping bag to fill the pastries for a neater presentation.

    Nutritional Benefits

      • This dessert provides a source of protein from the eggs and a satisfying dose of calcium from the milk and cream.
      • While indulgent, it can be enjoyed as part of a balanced diet.

    Dietary Information

    • Contains gluten, dairy, and eggs.
    • Not suitable for vegan or gluten-free diets.

    Nutritional Facts (per serving)

      • Calories: 250
      • Protein: 4g
      • Carbohydrates: 20g
      • Fat: 18g
    • Sugar: 10g

    Storage

    • Store the filled pastries in an airtight container in the refrigerator for up to 2 days.
    • Unfilled pastries can be frozen for up to 1 month.
  • Baked Zucchini Fritters

    Baked Zucchini Fritters

    Ingredients

    • 2 pounds of zucchini, shredded. This would be about 6 cups of shredded zucchini
    • 2 cloves of garlic, grated
    • 2 large eggs
    • ½ cup flour
    • ½ cup parsley (you could use dill or green onions)
    • Salt and pepper to taste

    Instructions

    FIRST STEP:

    In a large bowl, place the shredded zucchini, sprinkle with 1 tsp salt, stir and let sit for 10 minutes.

    In another large bowl combine the eggs, flour and garlic. Add in desired salt and pepper and the parsley, (or which herb you use)

    SECOND STEP:

    Using your hands, squeeze as much liquid out of the zucchini as is possible. Add this to the bowl with the egg mixture, do the zucchini in batches

    Stir well to combine

    THIRD STEP:

    Preheat the oven to 400*, place parchment on two large baking trays

    Using a large ice cream scoop, place scoops of the batter onto the baking sheets, flattening with the back of the scoop

    FOURTH STEP:

    Bake for 10 to 12 minutes, flip over and bake for another 10 to 12 minutes

    These can be served cold or hot, Sour Cream, Greek yogurt or other dipping sauces or bowls as desired.

    Enjoy!

  • Chicken and Biscuit Baked Casserole

    Chicken and Biscuit Baked Casserole

    Ingredients

    • 3 cups Chicken, canned or shredded from leftover meal
    • 2 cans Cream of Chicken Soup, condensed
    • 1 ½ cups Sour Cream
    • 1 cup Cheddar Cheese, grated
    • 2 tbsp Ranch Dressing mix
    • ¼ c. bacon chopped
    • 1-12 ounce tube of Grands Biscuits
    • 1 cup grated Cheddar Cheese, additional

    Instructions

    FIRST STEP:

    Preheat the oven to 350*

    Lightly spray a 9×13 baking pan with a non-stick spray

    In a bowl combine the soup mix, sour cream, 1 cup grated cheese, Ranch dressing mix and the bacon

    Add the chicken and blend well

    SECOND STEP:

    Pour the mix into the prepared pan and top with the remaining grated cheese

    THIRD STEP:

    Bake for 25 to 35 minutes, until the biscuits are golden brown and the cheese is beginning to bubble

    Enjoy!

  • Crispy Fried Fish

    Crispy Fried Fish

    Crispy Fried Fish

    Do you love this crispy batter-dipped fish? Crispy on the outside, with the fish cooked perfectly on the inside, it is hard to resist this fish.

    Growing up, this was a favorite restaurant of mine. I remember when the Long John Silver’s first opened in Pueblo, Colorado. My family got in the car, and we soon munched on this fish.

    This batter is very close to the Fish and Chips served overseas. This recipe is unique because the fish is crispy, but it isn’t done with a beer batter. Club soda is the key ingredient that makes this crispy fish batter special.

    The batter has baking soda and baking powder in it, and when combined with the club soda, it gives the batter a unique lift you will love.

    What Makes This Recipe The Best Copycat Long John’s Fish Batter Recipe ?

    Fish sticks are a staple fast food favorite on both sides of the Atlantic. While England may have a stronger tradition of fish and chip shops, a few popular chains exist in the US, including Long John Silver’s.

    For over 50 years, the brand’s restaurants have been churning out deliciously crispy fried fish. While you won’t find Long John Silver’s everywhere, once you taste the crispy batter of their fried fish, you’ll want to enjoy it often. With this tried and true copycat recipe, you can make it anytime!

    Why This Is One Copycat Long John Silvers Fish Batter Recipe You Must Try ?

    This version doesn’t attempt to recreate the classic heavier flavor of Britain’s fried fish. Instead, the battered fish recipe below goes with a more pronounced mixture of seasonings and club soda that recreates the taste of the Long John Silvers fish batter recipe.

    Ingredients

    • 1 ½ cups club soda
    • ½ tsp salt
    • ½ tsp baking soda
    • ½ tsp baking powder
    • 1 ½ to 1 ¾ cup all purpose flour
    • 4 tbsp cornstarch

    Instructions

    Instructions

    FIRST STEP:

    Heat the oil in a skillet
    Begin by combining the dry ingredients, salt, baking powder, flour, cornstarch and baking soda

    SECOND STEP:

    Gently stir in the club soda. You do not want to over stir because the bubbles will pop and dissipate.

    THIRD STEP:

    Fry the fish as soon as you have coated it with batter.

    Enjoy

  • Whole Wheat Bread Recipe

    Whole Wheat Bread Recipe

    Whole Wheat Bread Recipe

    Table of Contents

    Ingredients:

      • 2 cups (240-260g) whole wheat flour
      • 1/2 cup (60-65g) bread flour or all-purpose flour
      • 2 teaspoons (7g) instant yeast (or active dry yeast)
      • 2 tablespoons sugar (or honey)
      • 1 teaspoon salt
      • 1 cup (240mL) milk, heated (120-130°F for instant yeast, 110-120°F for active dry yeast)
      • 2 tablespoons (30mL) olive oil
      • 1 egg
    • About 1/4 cup additional bread flour (for kneading)

    Instructions:
    Step 1: Prepare the Dough

      • Mix dry ingredients: In a large bowl, combine whole wheat flour, bread flour, yeast, sugar, and salt.
    • Heat the milk: Warm the milk to the appropriate temperature based on your yeast.
    • Combine wet ingredients: Add the warmed milk, olive oil, and egg to the flour mixture. Stir until a sticky dough forms.

    Step 2: Form the Dough

    • Stir and knead: Add more bread flour (about 1/4 cup) if necessary, and knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

    Step 3: Let the Dough Rise

      • First rise: Place the dough in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.

    Step 4: Shape and Second Rise

      • Shape the dough: Punch down the dough and shape it into a loaf by rolling it into a log.
      • Second rise: Place the dough into a greased loaf pan and let it rise again for 30-45 minutes, until it rises just above the top of the pan.
    See also  Delicious and Healthy Dessert Recipe: Without Sugar and Flour

    Step 5: Bake the Bread

      • Preheat oven to 350°F (175°C).
      • Bake: Bake for 30-35 minutes until golden and hollow-sounding when tapped.
    • Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

    Serving Suggestions:

      • Toast slices and serve with butter, jam, or honey.
      • Make sandwiches with fresh vegetables, meats, or cheese.
      • Serve with soups or stews for a hearty meal.
      • Use as a base for French toast or bread pudding.

    Cooking Tips:

      • Ensure the milk is the correct temperature for the yeast to activate properly.
      • Knead the dough thoroughly for a smooth, elastic texture.
    • Let the bread cool fully before slicing to avoid squishing the loaf.

    Nutritional Benefits:

      • Rich in fiber from whole wheat flour.
      • Provides energy through complex carbohydrates.
      • Olive oil adds healthy fats.
      • Egg contributes to protein and essential vitamins.

    Dietary Information:

      • Vegetarian: Suitable for vegetarians as no meat products are used.
      • Nut-Free: Safe for those with nut allergies.
    • Dairy-Free Option: Substitute milk with plant-based milk and use egg substitutes for a dairy-free version.

    Nutritional Facts (Per Slice):

      • Calories: 150
      • Carbohydrates: 25g
      • Protein: 5g
      • Fat: 4g
    • Fiber: 3g

    Storage:

    Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze the bread, tightly wrapped, for up to 3 months.