4 Smoothies to enjoy with different kind of nuts.

 4 Smoothies to enjoy with different kind of nuts.

Avocado Almond:

1 banana
1 avocado
1/4 cup almond nuts
1 cup milk
Ice cubes

Strawberry Walnuts:

1 banana
1 cup strawberry
1/4 cup walnuts
1 tablespoon vanilla yogurt
1 cup almond milk
Ice cubes

Mango Pistachio:

1 banana
1 mango
1/4 cup pistachio
1 cup almond milk
Ice cubes

Blueberry Cashew:

1 banana
1/2 cup blueberries
1/2 cup pineapple
1/4 cup cashews
1 cup almond milk
Ice cubes

Easy Macaroni Salad

 

Ingredients:

1 lb elbow macaroni

6 oz cheddar cheese, cubed

1/2 red onion, minced

4 celery stalks, diced

1 red bell pepper, diced

1 cup of frozen peas

1/2 cup mayo

1/4 cup apple cider vinegar

1/4 cup of fresh dill

2 tablespoons of sugar

2 tablespoons of Dijon mustard

1 teaspoon of salt

1 teaspoon of pepper

Instructions:

Cook macaroni according to package directions.

You want the pasta to still be firm so cook until al dente.

Immediately rinse under cold water and drain so it isn’t sticky and prevents it from overcooking.  Drain well.

In a large mixing bowl, toss together cooked pasta with the cubed cheese, onion, celery, bell pepper, and peas.

In a small mixing bowl, mix together mayonnaise, apple cider vinegar, dill, sugar, Dijon mustard, salt, and pepper.

Pour the mixture over the pasta and toss until everything is well coated.

Cover bowl with plastic wrap and chill at least 1 hour before serving.

Smoked Turkey Greens

 

Looks great and crispy delicious, and healthy !! This dish took me back to my childhood.

WHAT YOU WILL NEED:

• 1 bunch of green cabbage
• 1 tbs olive oil
• 1/2 onion, diced
• 3 garlic cloves, diced
• 3 cups chicken broth
• A tbs of red pepper flakes
• 1 smoked turkey, fully cooked (smoked turkey wings can also be used)
• Condiments (optional) (salt, pepper, vinegar, hot sauce.)

HOW TO MAKE IT:

Step 1:

remove the green cabbage leaf from the steam.

Step 2:

wash the cabbage well in cold water to remove any dirt and particles. We can also use salt to help remove particles if needed.

Step 3:

rinse it well and set it aside.

Step 4:

In a large saucepan over medium heat, add 1 tablespoon of olive oil, chopped onions, and garlic. Fry until soft.
Then we add the chicken broth, red pepper flakes and turkey shake. Bring it to a boil, then reduce the heat.

Step 5:

leave it for 20-30 minutes. This helps the broth gain that delicious smoky flavor!
Then we add green cabbage.

Step 6:

Cover over low heat for 45-60 minutes, or until desired softness is reached. Do not boil the cabbage. It will wilt when cooked.
When you’re done, season to your preference

Tuna stuffed deviled eggs

 

Ingredients

• 6 eggs
• 1 (4.5 ounce) can tuna, drained and flaked
• 2 teaspoons sweet pickle relish, drained
• 1 teaspoon mustard
• ¼ teaspoon white sugar (Optional)
• ⅛ teaspoon onion powder
• 2 ½ tablespoons mayonnaise, or as needed
• salt and pepper to taste
• 1 pinch paprika, or as desired
Instructions



• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

• Cut eggs in half lengthwise; place yolks in a small bowl. Mash egg yolks with a fork; stir in tuna, pickle relish, mustard, sugar, and onion powder. Stir mayonnaise into tuna mixture until mixture is creamy but remains firm; season with salt and pepper.

• Place egg whites cut-side-up on a serving platter. Spoon tuna mixture into egg white halves; sprinkle with paprika.

Enjoy

BAKED GARLIC PARMESAN FRIES

Ingrdient:

 ¼ cup olive oil

3 cloves garlic, minced

½ teaspoon ground dried thyme

¼ teaspoon seasoned salt (Optional)

½ cup grated Parmesan cheese, divided

¼ cup chopped fresh parsley

¼ cup grated Parmesan cheese

¼ teaspoon seasoned salt (Optional)

Directions

Preheat an oven to 425 degrees F (220 degrees C).

Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl.

Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.

CHICKEN ALFREDO LASGANA ROLL

Parmigiano-Reggiano cheese 1 and a half cup You can even use other types of cheese as well

Salt and pepper to taste

Red pepper flakes for sprinkling one pinch

One pinch of nutmeg

Italian seasoning half tsp

Garlic powder half tsp

Garlic clove 1 chopped

Cream 1 and a half cup

2 to 3 tbsp of butter

For the lasagna rolls:

Lasagna noodles uncooked 9-10

Egg 1

Parsley for garnishing

Rotisserie chicken shredded 2 cups You can always use leftovers

Mozzarella 1 and a half cup grated

Ricotta cheese 1 cup

INSTRUCTIONS

Preheat the oven to 350 degrees F and grease a baking dish for your lasagna rolls.

In a pot of boiling water, add your lasagna noodles and cook them according to the instructions in the back of the packet. Add some salt and a little oil so the noodles do not stick to the pot.

Drain them and wash them under cold water so they do not stick. Or you can add some olive oil and mix to avoid them breaking. Lay them flat on the baking sheet now while you prepare your alfredo sauce.

Take a non-stick pan and add the butter and cream. Heat in on low flame and add the seasoning, garlic powder, salt and pepper to taste, garlic, nutmeg, and some flakes of red chili.

Make sure the heat is medium now and let all the ingredients cook for 5 minutes. Stir constantly to make the mixture thick. Add some parmesan cheese for a great flavor.

Spread some of the alfredo sauce on the bottom of the dish as it will be the first layer as a sauce.

In a bowl add some ricotta, egg, and mozzarella. Mix it and now add half of the remaining alfredo sauce to it.

Spread this mixture on the lasagna rolls and roll them up. Arrange them on the baking dish and add remaining of the alfredo sauce and mozzarella cheese.

Cover the dish with the foil and cook it for 25-30 minutes until the cheese is brown. Add some parsley on the top and make sure to serve it hot and fresh. 

CHEESY GROUND BEEF QUESADILLAS

 Ingredients :

• Half a spoonful of olive oil
• ° 1 pound of ground beef
• 1 teaspoon chili powder
• 1 teaspoon ground hot pepper
• 1 teaspoon dried thyme
• Half a teaspoon of ground cumin
• Half a teaspoon garlic powder
• Half a teaspoon of onion powder
• Half a teaspoon of salt
• Half a teaspoon freshly ground black pepper
• 1 teaspoon ground cayenne pepper (or to taste, optional)
• 1 tablespoon tomato paste
• 2 tablespoons of unsalted beef broth (or low-sodium or regular)
• 12 ounces of mix grated cheese (about 3 cups (a combination of cheddar cheese, jack Monterey, and mozzarella pizza))
• 6 flour tortillas (about 7 to 8 inches in diameter)
• 2 tablespoons vegetable oil (for spreading, about 2 teaspoons of oil per batch)

Instructions :

Preheat the oven to 200 degrees Fahrenheit (to keep the quesadilla warm while cooking).

Heat olive oil in a non-stick frying pan (about 10 inch or 12 inch) over medium heat.

Once the oil warms up, add ground meat, chili powder, chipotle pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper and hot pepper (if using). Heat until ground beef is fully cooked, crumbling with a wooden spoon, about 8 to 10 minutes or so. Add tomato paste and broth / broth and cook another 1 to 2 minutes.

Removing the meat from pan and place it in a bowl. If there is any surplus grease, drain / removing .

Spread about 8 ounces (or 2 cups) of cheese between all of the tortillas (on one side).

Note: Save the remaining 4 ounces (or 1 cup of cheese).

Also, if the tortilla is smaller or larger than the size you used, the amount you produce may vary.

Spread the minced meat over the cheese. Then sprinkle the remaining cup (or 4 ounces) of cheese over the ground beef. Fold each tortilla so that it is shaped like a half-moon.

To cook quesadillas, heat about 2 teaspoons of vegetable oil in a 10-inch or 12-inch nonstick skillet over a medium-low heat. Gently move the oil around the pan to cover it.

Note: If you are using the same skillet you used to cook ground beef, just wipe it off before greasing and cooking the quesadilla.

Note: Cook quesadillas in batches, two quesadillas at a time, adding more cooking spray or oil to the skillet in between batches as necessary.

Put the quesadilla in the pan. Cook the quesadilla for two minutes on one side.

Carefully turn the quesadilla to the other side and continue cooking for an additional two minutes or until it is golden brown and crispy on the outside and the cheese melts on the inside (watch carefully to make sure it does not burn). Transfer the cooked quesadillas to a baking sheet and place them in the preheated oven to keep warm while you continue cooking the remaining quesadillas.

Repeat the process to cook the remaining quesadillas.

Once done, cut each half moon (quesadilla) in half so that you have 12 pieces. Good served wiith salsa, guacamole, & / OR sour cream. Note: If you have any leftovers, store them properly in an airtight container in the refrigerator and use them within 2 to 4 days, and reheat when you are ready to Enjoy

Enjoy !

Alfredo Chicken Wings

 

INGREDIENTS:

20-25 chicken wings

1  tsp Lawry’s seasoned salt

1 /2 tsp Lawry’s garlic salt1  tsp garlic powder

1  tsp onion powder

1/2 tsp pepper

1   tsp paprika

1  1/2 Tbsp baking powder

Alfredo sauce

2  Tbsp. Butter

2  cups  of heavy  whipping cream

2  tsp salt

1  tsp  peppe

2  tsp onion powder

3  tsp garlic powder

1/2 cup of shreddedParmesan cheese

DIRECTION:

Preheat oven to 375.

First, clean your chicken in salt, vinegar, and cold water. Rinse and pat dry.

Season your chicken, then place them on a cooling rack. Place them in the oven and let them cook for 20 minutes. Flip them over, and put them back in the oven for another 20 minutes. Flip them back over and let them finish cooking for 15 more minutes.

Once done, start making your Alfredo sauce. Place a pan on medium heat. Add your butter.

Once the butter melts,slowly whisk in your heavy whipping cream. Next, whisk in your seasoning and let it come to a light boil.

Turn your heat down low, and let simmer for about 3 minutes or until it slightly thickens, then add in your Parmesan cheese. Mix well, then add your chicken wings. Give it a nice toss and plate them.

Enjoy !!

BEST FRIED GREEN TOMATOES

 

Made with green tomatoes, cornmeal and other ingredients, this super spicy dish is a culinary delight for any family. Can be served as a side dish with hot pepper sauce for weekend breakfast, lunch or dinners.

This recipe is simply amazing. Everytime I make it for my husband and kids, they just can’t stop raving about how they want more of it. They always want this in the house. Sadly, you can’t have this everyday, but every time you do, it’ll be worth it. You can serve this with a glass of iced tea on a summer night, or just any time you like really. WHat’s even more amazing is that this recipe takes absolutely no time to make.. All this delight with so much simplicity. It’s truly a hack.

Ready in: 25 minutes
Serves: 4-6 servings

What you need

1 cup stone-ground cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
1 pinch cayenne
1 1⁄2 cups buttermilk
Kosher salt
Fresh ground black pepper
4 large unripe tomatoes, cut into ½ inch thick slice
½ cup vegetable oil
1 tablespoon unsalted butter
Hot pepper sauce, for serving
Lemon wedge, for serving

How to prepare

Step 1: Combine the cornmeal, flour, garlic powder, and cayenne together in a large bowl. Then pour the buttermilk into another bowl and add salt and pepper to it.
Step 2: Dip the tomatoes in the buttermilk and then coat both sides in the cornmeal mixture. Place a skillet over medium heat and coat with oil.
Step 3: When the oil is hot, fry the tomatoes for about 3-4 minutes on each side or until it is golden brown and crispy on both sides. Then remove the tomatoes from the pan carefully and drain on paper towels.
Step 4: Serve and garnish with hot pepper sauce and lemon.

Nutritional Information:
Per serving
379 calories; 17g fat; 48g carbs; 10g proteins

MINI STRAWBERRY CHEESECAKE TACOS

 

Strawberry cheesecake tacos are a great dessert to enjoy in spring/summer. This recipe is made from strawberries and cheese and is 100% a delight.

Did someone say fun, simplicity and great taste all in one? Oh well, this mini strawberry cheesecake is all of that and more. A wonderful twist to traditional Mexican cuisine, this recipe is super crispy, super delicious and takes less than an hour to whip up. It’s the perfect fun dessert in the summer time or spring.

Total Prep time: 30 minutes
Servings: 20

Ingredients you’ll need

5-8 inch Tortillas, about 20 rounds
1 cup graham cracker crumbs
¼ cup butter, melted
1 cup strawberries, chopped
¼ cup sugar
2 tsp water
1 tbsp cornstarch
1 tbsp cold water
1 cup heavy cream
1 cup cream cheese, softened
1 tsp lemon zest
1 tsp vanilla
¼ cup powdered sugar

How to Prepare

Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: Cut each tortilla shell into 4-5 rounds with a cookie cutter to get about 20 shells, and then dip each of the tortilla shells into the melted butter then coat them in the graham cracker crumbs.
Step 3: Flip the muffin tin upside down and place each tortilla piece in between the muffin cups and bake for 10 minutes or until it turns golden brown. Allow to cool afterwards.
Step 4: To make the strawberry filling, pour water into a small pot, add sugar and strawberries. Boil the water and then bring it to a simmer in order to soften the strawberries.
Step 5: Dissolve the cornstarch in water and pour it into the strawberry mix (step 4). Boil thereafter, and stir.
Step 6: Remove to cool completely, while you do this, beat the cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla for at least 2 minutes until it thickens.
Step 7: Put in the fridge for 30 minutes, and then transfer to a piping bag later.
Step 8: Fill the taco shells with cream cheese filling and top with ½ tsp strawberry filling. Serve for everyone to enjoy.

Tips:
If you prefer, you can sprinkle with additional graham cracker crumbs. It helps you enjoy this recipe better.

Epic Beef Nacho Supreme 😋

 

Ingredients:

• 2 Large bags of tortilla chips
• 1 lb. Ground beef
• 1 Packet taco seasoning
• ½ Onion diced
• 1 Can refried beans
• 16 oz. Shredded cheese
• 3 Roma tomatoes diced
• 2-3 Green onions chopped

 

Instructions :

Preheat the oven to 400 degrees.

Heat the ground beef and onion in a skillet over medium-high heat until the meat is browned and the onion has softened.

Drain any excess fat.

Reduce the heat to low and stir in the taco seasoning. Saute for a few minutes longer.

Place one bag of tortilla chips on each of two different baking sheets, and top each set of chips with half of the refried beans.

Sprinkle half of the meat mixture over each of the batches of chips, and separate the cheese evenly between the two baking sheets.

Bake for 10-15 minutes until the cheese has melted.

Sprinkle immediately with the chopped tomato and green onion and serve.

Enjoy!

Apple Pie French Toast Roll Ups

 

Ingredients

Ingredients for the ricotta shortcrust pastry:

250g of flour

250g of ricotta

100g of butter

80g of sugar

1 teaspoon of baking powder

To fill:

jam to taste

nuts cream

Instructions

In a planetary mixer, mix the flour with the cold butter cut into chunks, until a sandy mixture is obtained.

At this point add the sugar and yeast and then the ricotta. Continue to knead until a homogeneous dough is obtained.

Knead again by hand for a few seconds on a work surface and wrap in cling film.

Put in the fridge to rest for about half an hour.

After the time has elapsed, resume the dough and roll it out quite thinly on a floured surface, a couple of millimeters at the most.

With a round cookie cutter, cut the dough into many circles (about 35-40 should come out).

On each one, place a scant teaspoon of jam in the center (be careful not to overdo the filling, otherwise you cannot close the edges well and during cooking the jam comes out of the biscuit), close the crescent biscuit by pressing lightly on the edges in such a way to make the dough adhere well.

Place the biscuits thus obtained on a baking sheet lined with parchment paper and bake in a preheated oven at 180 ° for 15-18 minutes or until they have reached a light golden color.

Allow to cool and sprinkle with powdered sugar.

FRIED POTATOES WITH ONIONS

 Benifits of potatoes:

1. bone health
The iron, phosphorous, calcium, magnesium and zinc in potatoes help the body build and maintain bone structure and strength.

2. Blood pressure
A low sodium intake is essential for maintaining a healthy blood pressure, but increasing potassium intake may be just as important, as potassium encourages the expansion of blood vessels.
3. Heart health
Potatoes' fiber, potassium, vitamin C and vitamin B6 content, along with their lack of cholesterol, all support heart health.

Potatoes contain large amounts of fiber that helps lower the total amount of cholesterol in the blood, thus reducing the risk of heart disease.
4. Inflammation
Choline is an important and versatile nutrient found in potatoes, and it helps with muscle movement, mood, learning, and memory.

It also helps in: (maintaining the structure of cell membranes, nerve impulses, fat absorption, early brain development), a large potato contains 57 mg of choline, and adult males need 550 mg and females 425 mg per day.

5. Cancer
Potatoes contain folic acid, which plays a role in DNA synthesis and repair, thus preventing many types of cancer cells from forming due to mutations in the DNA.

Eating fiber from fruits and vegetables such as potatoes is linked to a lower risk of colorectal cancer, and vitamin C and quercetin act as antioxidants, protecting cells from damage caused by free radicals.
6. Regulating digestion
The fiber content in potatoes helps prevent constipation and promote regularity in the digestive system.
7. Weight and satiety
Dietary fibers are known to be important factors in weight management and loss, because they act as “reproduction factors” in the digestive system, increasing the feeling of satiety and reducing appetite, so a person feels full for a longer period and is less likely to consume more calories.
8. Metabolism
Potatoes are a great source of Vitamin B6. This plays a vital role in energy metabolism by breaking down carbohydrates and proteins into glucose and amino acids. These small compounds are used more easily for energy within the body.
9. Skin
Collagen is the skin's support system Vitamin C acts as an antioxidant to help prevent damage caused by the sun, pollution and smoke Vitamin C helps Collagen smooth wrinkles and improve overall skin texture.

Ingredients:

• ½ medium sized sweet onion like Vidalia
• Enough peanut oil to wet the entire bottom of your pan
• Garnish with paprika and fresh basil
• 1 lb Idaho Russet or Red potatoes (I like Reds – but that is just a personal preference)
• Salted water
• Salt and Pepper to taste
• 2 tbs unsalted sweet cream butter

 

Instructions:

Place a heavy 9” cast iron skillet over medium heat (just a little more than medium on my electric stove).

Pour oil into the skillet and add the butter as well. Allow this to heat until the oil is shimmery on the surface – not smoking – if it starts to smoke, pull it off the heat and let it cool some until it is shimmery again.

Cut up the potatoes into pieces that are the same size – chips or cubes – your choice.

As you cut, place into 4 cups of water that has 2 Tbs of salt mixed in.

Cut up onion into bigger chunks than you cut the potato.After 5 minutes, drain the potato very well and dry with paper towels

When the oil is ready (shimmery) put the potato and the onion into the oil.

Do not crowd the potatoes. If there isn’t enough room for them to lay side by side, then let some cook, remove them to drain on a paper towel and then cook the rest.

Cook for about 4 minutes on one side then flip and cook for another 2-4 minutes on the other side.

Drain on a paper towel. Salt and pepper as soon as you remove from the oil