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Showing posts from July, 2024

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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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𝐘𝐀𝐘 𝐎𝐑 𝐍𝐀𝐘 𝐅𝐎𝐑 𝐓𝐇𝐈𝐒 𝐂𝐡𝐞𝐞𝐬𝐲 𝐒𝐩𝐢𝐧𝐚𝐜𝐡 𝐒𝐭𝐮𝐟𝐟𝐞𝐝 𝐒𝐡𝐞𝐥𝐥𝐬

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Ingredients: - 20 jumbo pasta shells - 2 cups ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 1 egg - 2 cups fresh spinach, chopped - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - 1/2 teaspoon salt - 1/4 teaspoon pepper - 2 cups marinara sauce Instructions: 1. Preheat your oven to 375°F (190°C). 2. Cook the pasta shells according to the package instructions. Drain and set aside. 3. In a large bowl, mix together ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, egg, spinach, garlic, Italian seasoning, salt, and pepper. 4. Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. 5. Fill each cooked pasta shell with the cheese and spinach mixture and place them in the baking dish. 6. Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining 1/2 cup mozzarella cheese. 7. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional...
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Zesty Lemon Butter Fish Fillet

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Ingredients: 4 fish fillets (such as tilapia, cod, or halibut) 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon black pepper 3 tablespoons olive oil 4 tablespoons unsalted butter 2 cloves garlic, minced 1 lemon, zest and juice 1/4 cup chicken broth 2 tablespoons fresh parsley, chopped Lemon slices (for garnish) Directions:  Pat the fish fillets dry with paper towels. In a shallow dish, combine the flour, salt, and black pepper. Dredge each fish fillet in the flour mixture, shaking off any excess. In a large skillet, heat the olive oil over medium-high heat. Add the fish fillets and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove the fish from the skillet and set aside.  In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook for about 1 minute until fragrant.  Stir in the lemon zest, lemon juice, and chicken broth. Bring the mixture to a simmer and cook for 2-3 minutes until...
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Homemade Peach Ice Cream

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Ingredients: • 2 pounds fresh peaches - peeled, pitted and chopped • 1 cup white sugar • 1 pint half-and-half cream • 1 14 oz. can sweetened condensed milk • 1 12 fluid ounce can evaporated milk • 1 teaspoon vanilla extract • 2 cups whole milk, or as needed Directions: 1. Dice peaches and mix with sugar in a bowl. Let it sit while you prepare the other ingredients. 2. In a separate bowl, combine half & half, sweetened condensed milk, evaporated milk, and vanilla. Then add the peaches and sugar mixture. Stir everything together. 3. Pour the mixture into a gallon ice cream freezer container. Add enough whole milk to fill the container up to the fill line, which is about 2 cups. 4. Follow the manufacturer's instructions to freeze the ice cream. 5. Cooling the container before adding the mixture will help the ice cream harden faster. Notes: You can use this same recipe with other fruits like strawberries, blackberries, bananas, raspberries, blueberries, and more. Enjoy your h...
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CRISPY CHICKEN STRIPS

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Ingredients: Chicken breast Roasted cornflakes Flour Beaten egg Salt Black pepper Extra virgin olive oil Ketchup Pitted black olives Preparation: 1. Cut the chicken breast into strips that we season with salt and pepper and lightly flour. 2. Then, we pass these strips through beaten egg and then through the toasted cornflakes, which we have crushed a little with our hands. 3. We fry them in extra virgin olive oil, very hot, until they are golden brown, take out and let rest on kitchen paper or absorbent paper Enjoy
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TUNA SALAD RECIPE

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INGREDIENTS: 2 cucumbers  3 tomatoes  1 jalapeño(chilli pepper)  1 red onion (if onion is big, use half) Bunch of cilantro (coriander) 1 can of corn  1 lime  Salt and pepper (to taste) 1can of tuna 4 tbsp mayonnaise Enjoy 
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Turkish Bread

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INGREDIENTS 8 ½ cup flour(1,1kg) 1.7 cup of warm water 400 ml 1.7 cup of yogurt 400ml 1 tsp salt 1 pack dry instant yeast 10 g 3 tbsp vegetable oil ½ cups butter 60 g METHOD Stir in flour, yeast, yogurt, salt and water. When you have obtained a fine dough, coat it with oil, cover it with transparency and leave the amount of dough in a dry and warm place. After the dough comes in, oil your hands, separate the dough from the pan and divide it into eight balls, which are also kneaded and left to stand for 15 minutes. Roll each dough ball into a circle and bake on a heated pan. While the bread is warm, coat it with butter
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Carrot Cake recipe

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  Ingredients: 1 cup grated carrots 1 cup sugar 1 teaspoon baking powder 1 egg butter (to grease pan) 1/2 cup vegetable oil 1 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 cup milk Method: 1. Preheat oven to 350°F (175°C). 2. In a bowl, combine grated carrots, sugar, egg, vegetable oil, and vanilla extract until smooth 🍽. 3. Stir in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until just combined. 4. Stir in the flour until just combined. Then, stir in the milk until just incorporated. 5. Pour the batter into a greased and floured cake pan. 6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean 7. Let cool before frosting. Enjoy
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BREAD WITH MILK AND BUTTER

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Ingredients: 400 ml of hot milk 20 grams of sugar (1 tablespoon) 10 g dry yeast (1 tablespoon) 80 grams of butter (melted) 2 oeufs 850 gm of tender wheat flour 1 large teaspoon of salt Preparation: 1. In a container, put the milk, sugar, dry yeast, melted butter and eggs, mix well. 2. Add the tender wheat flour, then salt and mix. 3. Knead to achieve a soft and smooth dough. Cover and let sit for 1 hour or until the dough has doubled in volume. 4. Taking all the air out of the dough. 5. Divide into 27-30 portions and form balls, then stretch and roll the dough. 6. Place in a greased mold, cover and let sit until the dough has doubled in volume. 7. Add an egg yolk and 1 teaspoon of milk. Bake in a preheated oven to 200°C for 25 minutes.
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