Rotisserie Chicken Mushroom Soup

 

Rotisserie Chicken Mushroom Soup

Ingredients:

1 rotisserie chicken, shredded

8 ounces mushrooms, sliced

1 medium onion, diced

2 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

2 tablespoons olive oil

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped for garnish

Directions:

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the sliced mushrooms to the pot and cook until they are tender and have released their moisture, approximately 5-7 minutes. 

Pour in the chicken broth and bring the mixture to a simmer. Add the shredded rotisserie chicken and dried thyme, stirring to combine. Let the soup simmer for about 10 minutes to allow the flavors to meld.

Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste, adjusting as needed. 

Allow the soup to warm through for another 5 minutes, then remove from heat. 

Serve hot, garnished with fresh parsley.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 350 kcal | Servings: 6 servings

Bacon Jalapeño Popper Eggrolls

 

Bacon Jalapeño Popper Eggrolls Ingredients:

- 8 slices of bacon, cooked and crumbled

- 4 jalapeños, seeded and finely diced

- 8 oz cream cheese, softened

- 1 cup shredded cheddar cheese

- 1 tsp garlic powder

- 1/2 tsp salt

- 1/4 tsp black pepper

- 12 egg roll wrappers

- Vegetable oil, for frying

Instructions:

1. In a mixing bowl, combine the cooked and crumbled bacon, diced jalapeños, softened cream cheese, shredded cheddar cheese, garlic powder, salt, and black pepper. Mix until well combined.

2. Lay out an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the bacon jalapeño popper mixture onto the wrapper.

3. Fold in the sides of the wrapper and then roll it up tightly, using a little water on the edges to seal the egg roll.

4. Repeat with the remaining wrappers and filling.

5. Heat vegetable oil in a deep fryer or large pot to 350°F (180°C).

6. Fry the egg rolls in batches for about 3-4 minutes, or until golden brown and crispy. Make sure not to overcrowd the fryer.

7. Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

8. Serve the bacon jalapeño popper egg rolls hot with your favorite dipping sauce, such as ranch or sweet chili sauce.

Prep time: 20 minutes

Cooking time: 20 minutes

Total time: 40 minutes

Serving: 6-8 egg rolls

Lemon Butter Salmon with Roasted Potatoes & Broccoli

 

Lemon Butter Salmon with Crispy Potatoes and Broccoli 

Ingredients (Serves 4):

4 salmon fillets 

1 lb baby potatoes, halved 

2 cups broccoli florets 

3 tbsp butter 

2 tbsp olive oil 

2 garlic cloves, minced 

Zest and juice of 1 lemon 

Salt and black pepper, to taste 

Fresh parsley, for garnish 

Instructions:

Prepare the Potatoes:

Preheat your oven to 400°F (200°C). Toss baby potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes. 

Add Broccoli:

After 20 minutes, add broccoli florets to the baking sheet with the potatoes. Roast for an additional 10 minutes until crispy and tender. 

Cook the Salmon:

In a skillet, melt butter over medium heat. Add minced garlic, lemon zest, and juice. Sear the salmon fillets in the skillet for 3-4 minutes per side, or until cooked to your preference. 

Serve:

Plate the salmon over the roasted potatoes and broccoli. Drizzle with the lemon-butter sauce from the skillet. Garnish with fresh parsley. 

Details:

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4

This wholesome dish is a perfect balance of flavors with zesty lemon, buttery salmon, and crispy veggies. Enjoy a satisfying and nutritious meal!

Amish Hamburger Steak Bake

 Amish Hamburger Steak Bake

Ingredients:

1 1/2 lbs ground beef

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

2 cups milk, divided

1/4 cup all-purpose flour

4-5 medium russet potatoes, thinly sliced

1 medium onion, thinly sliced

1 cup shredded cheddar cheese

Instructions:

Preheat oven to 375°F and grease a 9×13 baking dish.

In a bowl, mix the ground beef with garlic powder, onion powder, salt and pepper. Form into 6 patties.

In a skillet, brown the patties on both sides, but don’t fully cook through. Set aside.

In the same skillet, whisk together 1 cup milk and the flour until smooth. Slowly whisk in remaining 1 cup milk until a gravy forms. Season with more salt and pepper if needed.

Layer half the potato slices in the bottom of the baking dish. Top with half the onion slices.

Place the browned hamburger patties over the onions.

Layer the remaining potatoes and onions on top of the patties.

Pour the prepared gravy evenly over everything.

Cover dish with foil and bake for 1 hour.

Remove foil, top with shredded cheese, and bake uncovered for 15 more minutes until cheese is melted.

Let me know if you need any other details on bringing this wonderfully cozy and comforting Amish Hamburger Steak Bake to your table!

Taco Potatoes

 

Taco Potatoes 

Ingredients:

1 pound lean ground beef 

4 to 6 medium Russet potatoes 

1 packet (1 ounce) taco seasoning 

1 cup shredded cheddar cheese 

½ cup sour cream 

½ cup salsa 

¼ cup chopped green onions 

¼ cup sliced black olives (optional) 

Instructions:

Prepare the Potatoes:

Preheat the oven to 400°F (200°C).

Scrub the potatoes clean and pierce them several times with a fork.

Place them on a baking sheet and bake for about 45–60 minutes, or until tender.

Cook the Beef:

In a large skillet over medium heat, cook the ground beef until browned.

Drain any excess fat.

Stir in the taco seasoning and follow the packet instructions (usually adding some water and simmering).

Assemble the Taco Potatoes:

Once the potatoes are done, let them cool slightly, then slice them open lengthwise.

Fluff the insides with a fork and season lightly with salt and pepper.

Spoon the seasoned beef over each potato.

Add Toppings:

Sprinkle shredded cheddar cheese over the beef so it melts slightly.

Top with a dollop of sour cream, a spoonful of salsa, chopped green onions, and black olives if using.

Serve & Enjoy:

Serve warm and enjoy your delicious taco-style baked potatoes!

Would you like any modifications or additional details?

Crockpot Beef and Broccoli

 Crockpot Beef and Broccoli

OMGosh! SO DELISH!

1 pound boneless beef chuck roast, sliced into thin strips

1 cup beef consomme

1/2 cup soy sauce

1/3 cup brown sugar 

1 tablespoon sesame oil

3 garlic cloves, minced

2 tablespoons cornstarch

2 tablespoons cooled sauce from the crock pot after being cooked

Fresh broccoli florets (as many as desired)

Hot cooked rice

Directions

1. Place beef in a crock pot.

2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.

3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).

4. Add broccoli to the crock pot. Stir to combine.

5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).

6. Serve over hot cooked rice.

Jalapeño Popper Deviled Eggs

 

Jalapeño Popper Deviled Eggs

Ingredients:  

6 large eggs  

1/4 cup cream cheese, softened  

2 tablespoons mayonnaise  

1 tablespoon Dijon mustard  

2 tablespoons pickled jalapeños, chopped  

1/4 teaspoon garlic powder  

Salt and pepper to taste  

1/4 cup shredded cheddar cheese  

Chopped green onions for garnish  

Directions:  

Begin by placing the eggs in a saucepan and covering them with water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for about 12-15 minutes. Afterward, transfer the eggs to an ice bath to cool for a few minutes.  

Once cooled, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Add the cream cheese, mayonnaise, Dijon mustard, chopped jalapeños, garlic powder, salt, and pepper to the yolks. Mash the mixture until smooth and well combined.  

Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle the shredded cheddar cheese on top of each filled egg.  

For the finishing touch, garnish with chopped green onions. Serve immediately or refrigerate until ready to enjoy.  

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes  

Kcal: 120 kcal | Servings: 6 servings

Pasta shells with ground beef

 

Pasta shells with ground beef

INGREDIENTS:

1.5 Pound of ground beef

Garlic clove

Black pepper

Sazon perfecta seasoning.

2 cups of medium-size pasta shells

1/4 cup of oil

4 cups of water

2 tablespoons of granulated knorr chicken bouillon

4 tablespoons of the granulated knorr tomato bouillon

3 diced serrano chiles

half of an onion

1 can of Rotel

a handful of chopped cilantro

garlic and onion powder to taste

2 packets of the red sazon

1 bay leaf

INSTRUCTIONS:

1 ) Brown the ground beef with chopped garlic, black pepper, and Sazon perfecta seasoning.

2 ) While the meats is cooking, in a deep skillet brown pasta shells in 1/4 cup of oil (just as you would brown rice a Roni).

3 ) Drain the grease from your ground beef and add the meat to the pasta shells.

4 ) Add 4 cups of water, 2 tablespoons of granulated knorr chicken bouillon, 3 diced serrano chiles, and 4 tablespoons of the granulated knorr tomato bouillon, chop in a half of an onion, a can of Rotel, a handful of chopped cilantro, 2 packets of the red Sazon, one bay leaf, and add garlic and onion powder according to your taste.

5 ) Stir and cover cook on medium-high until your shells are aldente. serve! and enjoy this easy Mexican pasta shells with ground beef recipe.

Ham and Cheese Puff Pastry Pockets

 

a fun and easy recipe for Ham and Cheese Puff Pastry Pockets, complete with emojis to guide you through the process:

Ingredients:

1 sheet puff pastry, thawed 

6 slices of ham 

6 slices of cheese (such as Swiss or cheddar) 

1 tablespoon Dijon mustard (optional) 

1 egg, beaten 

Instructions:

Preheat Oven:

Preheat your oven to 400°F (200°C). 

Prepare Puff Pastry:

On a lightly floured surface, roll out the puff pastry sheet to smooth any creases. Use a sharp knife or pizza cutter to divide it into 6 equal rectangles. 

Assemble Pockets:

If using Dijon mustard, spread a thin layer onto each rectangle. 

Place a slice of ham  and a slice of cheese  on one half of each rectangle, leaving a small border around the edges.

Seal Pockets:

Fold the empty half of the pastry over the filling to form a pocket. Press the edges together firmly, then use a fork to crimp and seal them. 🍴

Add Vents and Egg Wash:

Gently cut two small slits on the top of each pocket to allow steam to escape during baking. 

Brush the tops with the beaten egg  to give them a golden, glossy finish.

Bake:

Place the pockets on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until they are puffed and golden brown. 

Serve:

Remove from the oven and let them cool slightly before serving. Enjoy your delicious ham and cheese puff pastry pockets! 

Tips:

Variations: Feel free to experiment with different fillings, such as adding sautéed mushrooms , spinach , or using different types of cheese .

Storage: These pockets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to maintain their crispiness. 

Enjoy your baking!

I learned this at a restaurant! This is the tastiest chicken I have ever eaten

 

With these 2 ingredients, the mattress is like new again: all housewives do it

What to do when there are stains on the mattress? Use two simple ingredients to get rid of the stains and make your mattress like new. Find out what ingredients they are and other remedies to clean the mattress and disinfect it perfectly!

Mattress like new
It can happen to find stains on the mattress and to have tried different products without getting anything good. To avoid damaging it, it is advisable to use non-aggressive products and to act delicately, in order to treat the mattress without damaging it.

Dirt and dust must also be eliminated to rest healthily, but what should be used for best results? Two ingredients are enough to make the mattress like new, but here are also other effective solutions to eliminate dust and dirt in the blink of an eye!

Remove stains from the mattress: just two ingredients
Two effective remedies to remove stains from the mattress and make it look like new are hydrogen peroxide and dish soap. Mixed together, they form a solution that acts on the mattress as a bleach and at the same time cleans and disinfects it deeply. Here’s how to do it:

Pour 1 cup of hydrogen peroxide into a bottle
Add half a cup of dish soap
Screw on the spray bottle
Shake the solution well and spray it on the mattress where the stains are. Leave it on for 2 minutes and then scrub with a toothbrush. Take the toothbrush by the handle and vigorously pass it over the stain to be treated. A light foam will form that you can remove with the same toothbrush. Once this is done, wipe it with a damp cloth and let it dry. The difference will be noticeable as soon as the intervention is over and you will be able to verify that the stain on the mattress has practically disappeared.

Wash the cover at high temperature

If the mattress, on the other hand, is not very dirty, simply wash the cover at high temperature to remove the dirt and disinfect it. Proceed to remove the cover, roll it up to remove it and then vacuum it to suck up all the dust that has accumulated in the corners.

Vacuum the entire surface, insisting on each part to remove any residual dust that is hidden between the seams. Also pass it over the sides, to remove any residue that may have stuck to the sides.

Sheets and bacteria, mattress cleaning
At this point, prepare a mixture in a bowl with baking soda and a few drops of essential oil, then spread it with a sieve over the entire mattress. Then vacuum the mixture and when you are done, turn the mattress over to repeat the same operation on the other side. Start again with the vacuum cleaner, pass over the entire surface, then put the mixture and vacuum again.

Clean the mattress with the steam mop
A great solution to get better results in cleaning the mattress is to use the steam mop. If you have this tool, cleaning will be even easier and more effective. In fact, it will allow you to sanitize the spring mattress even better and eliminate mites and germs.

The woman makes the bed
Pass the steam mop over the entire surface and also on the sides of the mattress, so as to eliminate any microorganisms that may have settled only with the pass. The power of the steam kills germs and bacteria and ensures maximum hygiene for your mattress.

Lemon to clean the latex mattress
To clean the latex mattress an effective ingredient is lemon. Squeeze a few drops of lemon into a bowl of water and soak a microfiber cloth in it. Wring out the cloth and pass it over the mattress, insisting on the seams and corners.

Lemon for yellowed mattresses and pillows
Turn the mattress over and repeat this operation. Wait a few hours for it to dry well and to facilitate drying, open the window to ventilate the room. Remember not to use a steam mop on latex as this could damage it.

With all these simple and easy-to-make remedies you can clean it in a short time and without spending money, but using products that you already have at home and that are quite cheap anyway!

 

Torta di Carne Macinata e Patate Recipe

Ingredients:

1 lb (450g) ground beef (or pork, or a mix)

4 large potatoes, peeled and boiled

1 onion, finely chopped

2 garlic cloves, minced

1/2 cup grated Parmesan cheese

2 eggs, beaten

1/2 cup breadcrumbs

1/4 cup milk

Salt and pepper to taste

Olive oil for cooking

Fresh parsley, chopped (for garnish)

Optional: mozzarella or provolone cheese for extra filling

Instructions

Prepare the Potatoes:

Boil the potatoes in salted water until soft, about 15-20 minutes. Drain andmash them with a bit of milk, salt, and pepper. Set aside.

Cook the Ground Meat:

Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until soft.

Add the ground beef and cook until browned. Season with salt and pepper to taste. Remove from heat and let cool slightly.

Mix the Filling:

In a large bowl, combine the cooked meat mixture with the mashed potatoes. Stir in the Parmesan, breadcrumbs, beaten eggs, and milk until well incorporated.

Optionally, you can add some shredded mozzarella or provolone for a cheesy center.

Assemble the Pie:

Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) pie dish or baking pan with olive oil.

Spread the meat and potato mixture evenly in the dish, pressing it down slightly to compact.

Bake:

Bake for about 30-40 minutes, or until the top is golden and the pie is set.

Serve:

Let the pie cool for a few minutes before slicing. Garnish with fresh parsley and serve warm.

WOULD YOU EAT THESE ROASTED GARLIC BUTTER MUSHROOMS 🍄🧄🧈✨

 WOULD YOU EAT THESE ROASTED GARLIC BUTTER MUSHROOMS

Ingredients:

1 lb button or cremini mushrooms, cleaned and stems trimmed

3 tbsp unsalted butter, melted

3 cloves garlic, minced

1 tbsp olive oil

1 tbsp fresh thyme or rosemary, chopped (optional)

Salt and pepper to taste

1 tbsp fresh parsley, chopped (for garnish)

1 tsp lemon juice (optional)

Instructions:

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the Mushrooms: In a large bowl, toss the mushrooms with the melted butter, olive oil, minced garlic, thyme or rosemary (if using), salt, and pepper until the mushrooms are evenly coated.

Roast the Mushrooms: Spread the mushrooms in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the mushrooms are golden brown and tender.

Finish and Serve: Once roasted, drizzle with a little lemon juice (if using) for extra brightness and toss the mushrooms gently. Garnish with fresh parsley and serve hot as a side dish or appetizer.

Helpful Tips:

Extra Flavor: Add a splash of white wine or balsamic vinegar to the mushrooms before roasting for a deeper flavor.

Pair It With: These mushrooms go perfectly with grilled meats, steaks, or over pasta.

GARLIC PORK CHOPS IN CREAMY MUSHROOM SAUCE

 

GARLIC PORK CHOPS IN CREAMY MUSHROOM SAUCE

INGREDIENTS:

4 bone-in pork chops

1 teaspoon saltCreamy Garlic Mushroom Pork Chops

1/2 teaspoon black pepper

2 tablespoons olive oil

1 tablespoon unsalted butter

1 pound mushrooms, sliced

4 cloves garlic, minced

1/2 cup chicken broth

1 cup heavy cream

1 tablespoon Dijon mustard

1 tablespoon fresh thyme leaves

INSTRUCTIONS:

PREPARE THE PORK CHOPS: Season pork chops with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook until browned, about 4-5 minutes per side. Remove and set aside.

MAKE THE SAUCE: In the same skillet, melt butter. Add mushrooms and cook until browned. Add garlic and cook for 1 minute. Pour in chicken broth and simmer until reduced by half.

FINISH THE SAUCE: Stir in heavy cream, Dijon mustard, and thyme. Simmer until sauce thickens.

RETURN THE PORK CHOPS: Return pork chops to the skillet and cook until heated through, about 2-3 minutes.

SERVE: Serve pork chops with creamy mushroom sauce.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4

WOULD YOU EAT THIS TREMENDOUS CRISPY COD & GOLDEN ONION RINGS PLATTER

 

WOULD YOU EAT THIS TREMENDOUS CRISPY COD & GOLDEN ONION RINGS PLATTER 

Ingredients:

For the Crispy Cod:

4 cod fillets (6 oz each)

1 cup all-purpose flour

1 cup panko breadcrumbs

1/2 cup cornmeal

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp salt

1/4 tsp black pepper

2 large eggs

Vegetable oil (for frying)

For the Golden Onion Rings:

2 large onions, sliced into rings

1 cup buttermilk

1 cup all-purpose flour

1 cup panko breadcrumbs

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp baking powder

Salt and pepper, to taste

Vegetable oil (for frying)

Instructions:

Prepare the Onion Rings:

Soak the onion rings in buttermilk for at least 30 minutes (or overnight) in the refrigerator.

In a large bowl, mix together the flour, panko breadcrumbs, paprika, garlic powder, onion powder, baking powder, salt, and pepper.

Remove the onion rings from the buttermilk and coat them in the flour mixture. For extra crispiness, you can dip them back into the buttermilk and coat again in the flour mixture.

Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the onion rings in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.

Prepare the Crispy Cod:

In a shallow dish, combine the flour, panko breadcrumbs, cornmeal, paprika, garlic powder, onion powder, salt, and pepper.

In another shallow dish, beat the eggs.

Dredge each cod fillet in the flour mixture, then dip into the beaten eggs, and coat again with the flour mixture.

Heat vegetable oil in a large skillet over medium-high heat. Fry the cod fillets for 4-5 minutes per side, or until golden brown and cooked through. Drain on paper towels.

Serve:

Arrange the crispy cod fillets and golden onion rings on a platter. Serve with your favorite dipping sauces, such as tartar sauce or ketchup.

Bacon Brown Sugar Chicken Tenders

 

Bacon Brown Sugar Chicken Tenders

Ingredients:

2 boneless, skinless chicken breasts

1/2 cup brown sugar

1/2 teaspoon kosher salt

1/8 teaspoon ground black pepper

8 strips of bacon

Instructions:

Preheat your oven to 375°F (190°C).

Prepare the chicken: Slice each chicken breast into 4 long, thin strips.

Mix the seasonings: In a mixing bowl, combine the brown sugar, salt, and black pepper.

Coat the chicken: Toss the chicken strips in the brown sugar mixture until well-coated.

Wrap the chicken: Wrap each sugar-coated chicken strip with a bacon slice and arrange them in a baking dish.

Add extra sweetness: Sprinkle any remaining brown sugar over the bacon-wrapped chicken.

Bake: Place the dish in the oven and bake for 20-25 minutes, or until the bacon is crispy and the chicken is thoroughly cooked.

Prep Time: 15 mins | Total Time: 40 mins | Servings: 4

Lemon Garlic Chicken Bites 🍋🍗

 Lemon Garlic Chicken Bites 

Ingredients:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

3 tbsp olive oil

3 cloves garlic, minced

Zest of 1 lemon

Juice of 1 lemon

1 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

Fresh parsley, chopped (for garnish)

Instructions:

Marinate the Chicken:

In a large bowl, combine olive oil, minced garlic, lemon zest, lemon juice, oregano, salt, and pepper. Add the chicken pieces and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes.

Cook the Chicken:

Heat a large skillet over medium-high heat. Add the marinated chicken pieces in a single layer (you may need to do this in batches). Cook for 4-5 minutes on each side, or until the chicken is golden brown and cooked through.

Garnish and Serve:

Remove the chicken from the skillet and sprinkle with fresh parsley. Serve warm with your favorite side dishes.

Enjoy these flavorful Lemon Garlic Chicken Bites as a delicious appetizer or main course! 

Prep Time: 10 minutes | Marinate Time: 30 minutes | Cook Time: 10-15 minutes | Servings: 4

Crispy Potato Pastry

 

Crispy Potato Pastry

Ingredients

1 tsp yeast

2 glasses of warm water

5.5 cups all-purpose flour

1.5 tsp salt

2 potatoes

1 tsp salt or as per taste

1 tsp black pepper

1 cup grated cheddar cheese

150 g butter

1 egg yolk

Directions

Step1

In a suitable kneading bowl, combine warm water and yeast, stirring until the yeast is dissolved. Gradually add flour and salt, kneading until you achieve a soft and pliable dough. Divide the dough into 8 equal portions, cover them, and allow them to rest for 25 minutes.

Step2

Boil the potatoes until tender, then mash them until they reach a smooth consistency. Mix in grated cheddar cheese, salt, and black pepper to taste, creating a deliciously savory filling.

Step3

Once the dough has rested, roll it out into thin sheets using a rolling pin. Layer the sheets with butter, stacking them on top of each other. Place the layered dough in the freezer for 30 minutes to firm up.

Step4

After chilling, roll out the dough once again into a square shape. Cut the dough into equal-sized squares and spoon a portion of the potato filling onto each square. Fold the dough over the filling, sealing the edges to form individual pastries.

Step5

Preheat your oven to 190 degrees Celsius (.Place the assembled pastries on a baking tray lined with parchment paper. Brush the tops of the pastries with beaten egg yolk for a golden finish. Bake in the preheated oven for approximately 20-25 minutes, or until the pastries are beautifully golden and crispy.

Step6

Once baked to perfection, remove the pastries from the oven and allow them to cool slightly before serving."

Pasta e Fagioli 🍲🍝

 

Pasta e Fagioli 

Ingredients:

1 lb ground beef or Italian sausage

1 small onion, diced

2 carrots, diced

2 stalks celery, diced

4 cloves garlic, minced

1 can diced tomatoes (14.5 oz)

1 can cannellini beans (15 oz), drained

1 can kidney beans (15 oz), drained

4 cups beef broth

1 tsp dried basil

1 tsp dried oregano

1/2 tsp red pepper flakes

1 cup small pasta (ditalini or elbow)

Salt and pepper to taste

Grated Parmesan cheese, for serving

Instructions:

In a large pot, cook the ground beef or sausage over medium heat until browned. Drain any excess fat.

Add the onion, carrots, celery, and garlic to the pot. Cook for 5 minutes until the vegetables soften.

Stir in the diced tomatoes, cannellini beans, kidney beans, beef broth, basil, oregano, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 20 minutes.

Add the pasta and cook until tender, about 8-10 minutes. Season with salt and pepper to taste.

Serve the soup with grated Parmesan cheese on top.

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 6

Enjoy this comforting and hearty Pasta e Fagioli, perfect for any time of year! 🍲🍝

Meatballs with Potatoes and Cheese

 

Meatballs with Potatoes and Cheese

Ingredients :

3 peeled parboiled Russet potatoes

1 diced white onion

1 pinch dried paprika

1 pinch dried parsley

2 cups shredded mozzarella

1½ pounds ground beef

Salt and black pepper to taste

For the Bechamel Sauce:

5 tablespoons butter

4 cups milk

4 tablespoons all-purpose flour

2 teaspoons salt

½ teaspoon nutmeg

Instructions :

First, make the bechamel sauce.

Melt the butter in a skillet, then stir in the flour.

Whisk and cook for about 6 minutes or until golden.

Heat the milk in a pan until it’s close to a boil but not quite.

Add a cup of milk at a time to the flour mixture, whisking until smooth between each addition.

Bring the mixture to a boil, turn down the heat a bit and cook for 10 minutes, stirring all the time.

Season with salt and black pepper and add nutmeg.

Preheat the oven to 400°F.

Mix the beef, onion, parsley, nutmeg, salt, and pepper in a bowl.

Shape it into meatballs.

Line a round casserole dish with potato slices and also up the sides.

Arrange the meatballs on top.

Put some potato slices between each one.

Pour the bechamel sauce on top.

Sprinkle over the cheese and bake for 15 minutes or until golden.

🧀 Rich and Creamy Shrimp and Crab Spinach Dip with Garlic and Parmesan 🧄

  

Rich and Creamy Shrimp and Crab Spinach Dip with Garlic and Parmesan 

Ingredients:

1/2 pound shrimp, peeled, deveined, and chopped

1/2 pound lump crab meat

2 cups fresh spinach, chopped

8 oz cream cheese, softened

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

3 garlic cloves, minced

1 teaspoon Old Bay seasoning

Salt and pepper to taste

1 tablespoon olive oil

Tortilla chips, crackers, or toasted bread for serving

Directions:

Cook the Shrimp: Heat olive oil in a skillet over medium heat. Add the chopped shrimp and cook for 2-3 minutes, until pink and fully cooked. Remove from heat and set aside.

Prepare the Dip: In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, Old Bay seasoning, salt, and pepper. Mix until smooth and well combined.

Add the Seafood and Spinach: Stir in the cooked shrimp, crab meat, chopped spinach, mozzarella, and Parmesan cheese until everything is well incorporated.

Bake: Preheat your oven to 375°F (190°C). Transfer the dip mixture into an oven-safe dish and spread it out evenly. Bake for 20-25 minutes, or until the dip is bubbly and golden on top.

Serve: Remove from the oven and let the dip cool slightly. Serve warm with tortilla chips, crackers, or toasted bread for dipping.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 300 kcal per serving | Servings: 8