Ingredients:

• 2 large sweet onions (such as Vidalia)
• 1/2 cup shredded cheddar cheese
• 1/4 cup mayonnaise
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Peel the onions and cut them into thick slices, approximately 1/2 inch (1.27 cm) thick. Separate the slices into rings and place them in a single layer in a baking dish.
3. In a small bowl, mix together the shredded cheddar cheese, mayonnaise, grated Parmesan cheese, garlic powder, paprika, salt, and pepper. This creates a flavorful cheesy topping.
4. Spoon the cheese mixture evenly over the onion slices, covering them with the mixture.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes.
6. Remove the foil and bake for an additional 15-20 minutes or until the onions are tender, and the top is golden and bubbling.
7. If desired, garnish with chopped fresh parsley for added color and flavor.
8. Serve hot as a savory side dish that complements various main courses.

Enjoy!

Ingredients

1 head ofcabbage

2lb ground beef

2 grated onions

1cup of rice

Salt, pepper, cilantro

Tomato sauce

Quince 1pc

Directions

Boil cabbage Mix meat, onions, rice, salt, pepper, chopped cilantro.

Take a leaf of cabbage put the minced meat and wrap in cabbage roll Put cabbage rolls in a saucepan, cover with a plate, put sliced quince over the rolls, and pour in tomato sauce.

Cook until tender.

ENJOY!

Ingredients

8 large bone-in skin-on chicken thighs (about 3.5 – 4 lbs)

1/4 cup olive oil

Zest of 1 large lemon (1 Tbsp), remainder of lemon cut into wedges for serving

5 garlic cloves minced, or 1 1/2 tsp garlic powder

4 tsp Italian seasoning, store-bought or homemade, see notes

2 tsp paprika

Kosher salt and freshly ground black pepper

Directions

Position oven rack one level above center. Preheat oven to 400 degrees.

Line a rimmed 18 by 13-inch baking sheet with aluminum foil and top with an oven safe wire cooling rack. Spray cooling rack with non-stick cooking spray.

In an extra large mixing bowl whisk together olive oil, lemon zest, garlic, Italian seasoning and paprika.

Dab chicken thighs well dry with paper towels and add chicken thighs to bowl with oil mixture. Toss well to evenly coat with mixture.

Transfer thighs to rack on baking sheet turning skin side down. Season with salt and pepper then turn skin side up and season with salt and pepper. Leave space between thighs so heat can circulate evenly.

Bake in preheated oven until skin is browned and thighs register 175 degrees in thickest portion, about 35 – 45 minutes. If desired broil* during last minute or two for crispier skin (keep a close eye on it).

Serve warm** with lemon wedges for spritzing. If desired you can garnish with a 1 Tbsp chopped parsley.

ENJOY!

Ingredients

Ingredients For Chicken Fritters

• 1 1/2 lbs chicken breasts, (3 large)

• 2 large eggs

• 1/3 cup mayonnaise

• 1/3 cup all-purpose flour, or cornstarch or potato starch for gluten free

• 4 oz mozzarella cheese, (1 1/3 cups shredded)

• 1 1/2 Tbsp chopped fresh dill

• 1/2 tsp salt , or to taste

• 1/8 tsp black pepper

• 2 Tbsp Extra light olive oil, to saute (or any high heat cooking oil)

Ingredients for Garlic Aioli Dip (Optional)

• 1/3 cup mayonnaise

• 1 garlic clove, pressed

• 1/2 Tbsp lemon juice

• 1/4 tsp salt

• 1/8 tsp black pepper

Preparation

• Using a sharp knife, dice chicken into 1/3″ thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.

• Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.

• Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed.

• To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

Recipe Notes

*To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken patty is browning too fast, adjust your heat down.

Elevate your mealtime with a delightful and satisfying Baked Chicken Salad Pie. This recipe combines tender chicken, crisp vegetables, creamy dressing, and flaky pie crust into a savory pie that’s perfect for brunch, lunch, or a light dinner. The harmonious blend of flavors and textures makes this dish a favorite among families and a standout at gatherings.

Baked Chicken Salad Pie offers a delicious twist on traditional savory pies, combining the freshness of a salad with the comforting warmth of a baked dish. Whether served as a main course or a delightful addition to a brunch spread, this pie is sure to impress with its flavorful filling and flaky crust. Get ready to savor each bite of creamy chicken salad enveloped in golden pastry, creating a culinary experience that delights the senses and brings joy to your table. Enjoy the versatility and tastefulness of Baked Chicken Salad Pie as you share memorable meals with loved ones or treat yourself to a satisfying homemade delight

Ingredients for Baked Chicken Salad Pie:

For the Pie Filling:

• 2 cups cooked chicken breast, shredded or diced
• 1 cup celery, finely chopped
• 1/2 cup red bell pepper, diced
• 1/2 cup green onions, chopped
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Optional: chopped fresh herbs (such as parsley or dill)

For the Pie Crust:

• 1 pre-made or homemade pie crust (store-bought or your favorite recipe)
• INSTRUCTIONS: 
• 1. Step 1 – Prepare the Pie Crust:
     • If using a pre-made pie crust, follow the package instructions for blind baking or pre-bake the crust until lightly golden. If making a homemade crust, prepare and blind bake it in a pie dish according to your recipe.
  2. Step 2 – Make the Chicken Salad Filling:
     • In a large mixing bowl, combine the cooked chicken breast, chopped celery, diced red bell pepper, and chopped green onions.
     • In a separate small bowl, mix together mayonnaise, Dijon mustard, salt, pepper, and any optional fresh herbs you choose to add.
  3. Step 3 – Combine and Fill the Pie:
     • Add the creamy mayonnaise mixture to the chicken and vegetable mixture, ensuring everything is evenly coated.
     • Spoon the chicken salad filling into the pre-baked pie crust, spreading it evenly.
  4. Step 4 – Bake the Chicken Salad Pie:
     • Preheat your oven to the temperature recommended for baking the pie crust (usually around 375°F or 190°C).
     • Place the filled pie in the preheated oven and bake for about 20-25 minutes or until the filling is heated through and the crust is golden brown.
  5. Step 5 – Cool, Slice, and Serve:
     • Allow the Baked Chicken Salad Pie to cool slightly before slicing to ensure clean cuts.
     • Serve warm or at room temperature, garnished with additional chopped herbs or a sprinkle of paprika for added color and flavor.

  Recipe Tips:

  • Customize the chicken salad filling with your favorite ingredients such as diced apples, grapes, nuts, or dried cranberries for added texture and sweetness.
  • For a lighter version, you can use Greek yogurt or a combination of yogurt and mayonnaise in the dressing.
  • Ensure the pie crust is fully baked and cooled before adding the chicken salad filling to prevent a soggy crust.

These Oat bars were like a more chocolate-y and delicious granola bar, which means they were loved by all. Layers of oat and chocolate all topped off with a drizzle of even more chocolate made up this yummy treat. The best part? NO BAKING involved!! Not only are these perfect for summer time, but they’re great all year long and can give you the feel of a delicious baked chocolate and oat treat without actually having to bake them!

Ingredients

1 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup semisweet chocolate chips
1/2 cup peanut butter

Preparation

Grease a 9×9 inch square pan.
Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars

Embrace the rustic charm and comforting flavors of Amish cuisine with a delightful dish that’s sure to please—Amish Onion Fritters. These crispy fritters are made with thinly sliced onions coated in a flavorful batter, then fried to golden perfection.

Amish Onion Fritters are a deliciously crispy and flavorful dish that’s perfect for sharing with family and friends. With their golden-brown exterior and tender, onion-filled interior, these fritters are sure to be a hit at any gathering. Whether served as an appetizer, side dish, or snack, these savory fritters are guaranteed to please even the pickiest of eaters. So, gather your ingredients, heat up your oil, and get ready to enjoy the deliciousness of Amish cuisine with these delightful onion fritters. Join me as we explore the art of crafting these savory fritters and discover how to create a dish that’s perfect for sharing with family and friends.

INGREDIENTS:

• 2 large onions, thinly sliced
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup milk
• 1 egg
• Vegetable oil, for frying
• Ranch dressing or your favorite dipping sauce, for serving (optional)

Ingredients

°1 kilo of Betty Crocker sugar mixture

°1/2 c (125 ml) soft butter

°1 egg

°500 ml cream cheese

°1 can sweetened milk

°30 ml (2 tsp) powdered sugar

°5 ml (1 teaspoon) vanilla extract

°1 box of cherry pie filling

Directions

Step 1:

Sugar Cake Crust Preheat oven to 190°C (375°F).

Step 2:

In a medium bowl, combine sugar mixture, butter and eggs. Spraying 9″ * 13″ (23 * 33 cm) skillet wiith non-stick cook spray &; pressure a layer of sugar cookies into the bottom of the pan.

Step 3:

Bake for 20 minutes. Let it cool completely.

Step 4:

Cheesecake Combine all ingredients in a medium bowl except for the cherry pie filling. Pour blend on cooled crust. Leave to set in the refrigerator for 1 to 2 hours (otherwise the cherries will sink to the bottom).

Step 5:

When laying the cheesecake, put the cherry pie filling on top.

ENJOY!

Cumin cheese bread

While the shops offer good prices for caraway cheese, we bake delicious breakfast cheesecakes.

When you offer this warm, freshly baked No Knead Cumin Cheese Bread to your guests and family, watch as their faces light up with surprise. They will be amazed by this delicious bread that looks artisanal. The most difficult aspect, in my opinion, is waiting for the dough to rise overnight. Rest is simple. Enjoy creating this! Get your significant other or children involved, and believe me when I say that this recipe is nearly impossible to mess up!

Ingredients:

• 200 g of curdled skim milk
•  Two egg whites or 80 grams of egg white
•  45 g of whole grain flour (I use corn; the quantity varies based on the curd’s moisture level).
•  Baking powder, 1 teaspoon
•  Provence spice and herb salt
• 100 g of curdled skim milk
•  200 g (10%) of cumin cheese
•  Eighty grams of egg white
•  40 grams of scallops
•  Add salt as needed.

Method

1. Egg whites, flour, baking powder, herb salt, Provencal herbs, and creamed milk cheese are combined to form a kneaded moist dough.
2.  Place the dough on a tray and shape it into round, rimmed baskets using your damp hands.
3.  Place egg whites, chopped onions, and grated cheese in the center along with crushed cottage cheese.
4.  Place in the oven and cook for about twenty minutes.

Ingredients

500 g ground beef.
°2 medium eggs.
°2 t breadcrumbs.
°1 t olive oil.
°1/2 teaspoon of onion powder.
°1/2 teaspoon garlic powder.
°1 teaspoon of Worcestershire sauce.
° 2 small chopped onions.
°2 and half c beef broth.
°2 t of flour.
°Salt also black pepper

Directions

I combined ground beef, breadcrumbs, eggs, onion, garlic powder, Worcestershire sauce and finally added ½ tsp salt and another ½ tsp of black pepper.
It formed 8 balls and had the shape of steaks
I fried the pancakes and kept them warm.
Using the same skillet, I cooked onions with garlic powder and flour, gradually adding Worcestershire and stock. I cooked this mixture for 7 minutes.
I put the pancakes back in the pan and cooked them for more than 10 min

ENJOY!

Ingredients

°4 large potatoes

°1 medium onion

°2 eggs

°cup all-purpose flour

°½ tsp. Sea salt or to taste

°¼ tsp. pepper or to taste

°2 tbsp. Vegetable oil for frying

Directions

If using a food processor: Peel and dice the potatoes and onions. Place the vegetables in a food processor and process for about 2 minutes, until the potatoes look “shredded” and there are no lumps. If using a grater: Peel the potatoes and onions and grate them.Place the potato mixture in a fine sieve or tea towel and try to squeeze most of the liquid into the mixing bowl.

Get rid of the liquid. You will notice a white powder at the bottom of the bowl after pouring the liquid. It’s potato starch and it gives texture to pancakes, so you have to save it.

Return the potato mixture to the bowl, add the eggs, flour and a pinch of salt and pepper, mixing well.Heat a little vegetable oil in a large nonstick skillet over medium heat. Add a spoonful of the potato mixture and spread it lightly. Fry 2-3 minutes on each side, until the patties are crispy and golden.Place the pancakes on a paper towel to absorb excess oil.

Enjoy !

Ingredients

1/4 cup low-sodium soy sauce

2 tablespoons rice wine vinegar

4 teaspoons packed brown sugar

1 tablespoons cornstarch

2 tablespoons vegetable oil, divided

Kosher salt

Freshly ground black pepper

1 pound flank steak, thinly sliced against the grain

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

3 cloves garlic, minced

1 tablespoon freshly minced ginger

Cooked white rice, for serving

Directions

Add soy sauce, vinegar, cornstarch, and sugar into a mixing bowl. Whisk until well combined.

Place a large skillet on the stove and turn the heat to high.

Add 1 tbsp of oil and allow it to become hot.

Season the flank steak with salt.

Add the steak into the hot skillet and sear each side for 8 minutes or until brown.

Remove the steak from the skillet onto a clean plate.

In the same skillet, add the red and green bell peppers. Sauté until translucent.

Add garlic and ginger, then sauté until aromatic.

Put the flank steak back to the skillet as well as the mixed sauce.

Stir everything until well combined.

Cook for another 2 minutes, then remove from the heat.

Serve and enjoy!

ENJOY!

Ingredients

1 lb (453.59g) king crab legs

4 tablespoons (56g) unsalted butter , melted

3 cloves garlic , minced (about 1 tablespoon garlic)

1-2 teaspoons (4g-8g) Creole seasoning

½ tablespoon (7.5ml) lemon juice

1 tablespoon (3g) chopped chives or parsley

Lemon wedges to serve

Directions

Preheat oven to 375 F.

When ready to cook, cut the crab legs into half so the flesh of the crab is visible. Skip the knife and use kitchen shears or scissors to do so.

You’ll thank me later.Place crab legs in an oven-safe pan or on a baking sheet.Add butter, garlic, Creole seasoning in a small bowl.

Microwave for about a minute. Remove and add lemon juice. Mix well.Brush crab with butter mixture all over the crab legs – reserve any excess for serving.

Place the crab legs in the preheated oven for about 5 minutes, or until the crab legs are heated through.

Sprinkle with parsley or chives.Serve immediately with the remaining sauce and/or lemon wedges for squeezing over meat.

Recipe Notes :

One of the great things about this recipe, you are not trying to cut open hot crab legs with scissors, the prep is done before they are heated.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

ENJOY!

Ingredients

1 dozen Eggs

2 dozen Fresh Shrimp-medium sized

1 tsp Cooking Oil

1/2 small Lemon

2-3 tb Mayonnaise

1/2-1 tb Hot Sauce-depending on spice level

1 tb Sweet Relish

1-2 tsp Old Bay Seasoning + 2 tsp (for Cajun shrimp)

1/4 tsp Garlic Powder

2 tb Fresh Chopped Dill-+ 2tsp (garnish)

Salt + Pepper To Taste

Directions

Perfect Boiled Eggs

Gently place eggs in a shallow pot.

Fill with water covering eggs and once eggs begin to boil, turn off heat and cover for 15-20 minutes.

Cajun Egg Filling

Peel eggs, slice in half and in a medium sized bowl, add egg yolks. Place halved egg whites on paper towels to dry.

In the bowl with egg yolks, add listed ingredients beginning with mayo.Taste after each ingredient is added, adjust to your liking and spice level.

Mix until creamy, cover and set aside.

Cajun Shrimp

In medium sized pan on medium/high heat, add olive oil. Pat shrimp dry with a paper towel.Add Ole Bay, stir until well coated.

Sauté shrimp until done (if raw) or until slightly charred.Half-way through cooking, add about 1 tsp of lemon juice to shrimp.

Plating Cajun Shrimp Deviled Eggs

Scoop egg mixture evenly into egg white cups and top with one Cajun shrimp.

Garnish with paprika and dill.

ENJOY!