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

🍤 Crispy Fried Shrimp Tossed in a Spicy, Creamy, and Sweet Sauce 🌶️

 

Crispy Fried Shrimp Tossed in a Spicy, Creamy, and Sweet Sauce 

Ingredients:

For the shrimp:

1 lb large shrimp, peeled and deveined

1/2 cup buttermilk

1/2 cup all-purpose flour

1/2 cup cornstarch

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper, to taste

Vegetable oil, for frying

For the Bang Bang sauce:

1/2 cup mayonnaise

2 tablespoons sweet chili sauce

1 tablespoon sriracha (adjust for spice preference)

1 tablespoon honey (optional for added sweetness)

For garnish (optional):

Chopped green onions

Sesame seeds

Lime wedges

Instructions:

Marinate the Shrimp:

In a medium bowl, combine the shrimp with buttermilk and let it marinate for about 10-15 minutes. This step tenderizes the shrimp and infuses flavor.

Prepare the Sauce:

In a separate small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey (if desired). Set this Bang Bang sauce aside for later.

Coat the Shrimp:

In another bowl, mix the flour, cornstarch, garlic powder, paprika, salt, and pepper. After marinating, remove the shrimp from the buttermilk, allowing excess to drip off, and dredge in the flour mixture until thoroughly coated.

Fry the Shrimp:

Heat about 1 inch of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Fry the shrimp in batches for 2-3 minutes on each side or until they turn golden brown and crispy. Once done, transfer the shrimp to a paper towel-lined plate to absorb any extra oil.

Toss in Sauce:

After frying, toss the shrimp in the prepared Bang Bang sauce, ensuring they are well-coated.

Serve:

Garnish your delicious shrimp with chopped green onions, sesame seeds, and lime wedges. Enjoy them right away as a delightful appetizer or serve them over rice for a complete meal.

Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

Sausage, Gravy, and Biscuit Pie

 

Sausage, Gravy, and Biscuit Pie

Ingredients:

• 1 lb sausage

• 2 cups milk

• 1/4 cup all-purpose flour

• 8 biscuits (pre-made or homemade)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon ground sage

• Optional: 1/2 teaspoon crushed red pepper flakes for a spicy kick

Directions:

1. Cook the sausage in a large skillet over medium heat until it's browned. As it cooks, break up the meat into smaller pieces.

2. Sprinkle flour over the cooked sausage, stir it in, and let it cook for about 2 minutes.

3. Gradually pour in the milk while stirring constantly. Turn up the heat to medium-high, letting the mixture come to a boil. Then, reduce the heat and let it simmer until the gravy thickens, which should take around 5 minutes. Season the gravy with salt, pepper, and sage.

4. Preheat your oven to 375°F (190°C).

5. Arrange the biscuits in a single layer in a 9x13 inch baking dish.

6. Pour the sausage gravy over the biscuits.

7. Bake in the preheated oven for 25-30 minutes, or until the biscuits turn golden brown.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Calories: 350 kcal per serving | Servings: 6 servings

Hawaiian Chicken Salad

 

Hawaiian Chicken Salad

Ingredients:

• 1 Chicken breast, large

• 1/2 Avocado

• 1/2 cup Cherry tomatoes

• 2 tbsp Cilantro, chopped

• 2 Garlic cloves, minced

• 1/4 tsp Ginger powder

• Zest of 1 Lime

• 1/4 tsp Onion powder

• 3/4 cup Fresh pineapple pieces

• 1/2 Red onion, thinly sliced

• 4 cups Romaine lettuce, chopped

• 1/3 cup Light coconut milk

• 1/2 tsp Honey

• 1 1/2 tbsp Lime juice

• 1 tbsp Tamari sauce (gluten-free soy sauce)

• 1 1/2 cups Cooked quinoa

• Black pepper, to taste

• 1/4 tsp Paprika

• 1/2 tsp Salt

• 3 tbsp Olive oil

• 1/4 tsp Cumin

• 1/4 cup Fresh pineapple juice

Instructions:

1. Cook Chicken: Season the chicken breast with salt, pepper, and paprika. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken breast until golden brown on both sides and fully cooked through, about 6-8 minutes per side. Once cooked, let it rest for a few minutes before slicing it into thin strips.

2. Prepare Salad Base: In a large salad bowl, combine the chopped romaine lettuce, sliced cherry tomatoes, diced avocado, chopped cilantro, minced garlic, ginger powder, lime zest, onion powder, sliced red onion, and fresh pineapple pieces.

3. Make Dressing: In a small bowl, whisk together the light coconut milk, honey, lime juice, tamari sauce, and remaining olive oil. Season with salt and pepper to taste. Adjust the sweetness or acidity according to your preference.

4. Add Quinoa: Add the cooked quinoa to the salad bowl with the other ingredients.

5. Toss Salad: Pour the dressing over the salad ingredients. Toss everything together until well combined, ensuring all ingredients are evenly coated with the dressing.

6. Garnish: Sprinkle the salad with ground cumin for an extra burst of flavor.

7. Serve: Divide the salad into individual serving bowls. Drizzle each portion with a bit of fresh pineapple juice for a refreshing touch

Spaghetti Stuffed Garlic Bread Subs

 Spaghetti Stuffed Garlic Bread Subs

Ingredients:

Spaghetti noodles

Ground beef

Prego spaghetti sauce

Sub buns

Spray butter

Lawry’s Garlic seasoning

Mozzarella cheese

Instructions:

Cook spaghetti noodles and ground beef; mix with Prego spaghetti sauce.

Preheat oven to 450°F (230°C).

Hollow out the centers of the sub buns.

Spray the buns with butter and sprinkle with garlic seasoning.

Fill the buns with cooked spaghetti, then top with mozzarella cheese.

Bake for 5-7 minutes, until cheese is melted and bubbly.

Serve hot and enjoy!

Chicken and Broccoli Baked Alfredo

 Chicken and Broccoli Baked Alfredo

Ingredients:

1 pound rigatoni pasta

1 rotisserie chicken, meat shredded

2 cups of creamy Alfredo sauce

1 1/2 cups fresh broccoli florets

1 cup mozzarella cheese, freshly shredded

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper, to taste

1 tablespoon garlic powder

Instructions:

Start by preheating your oven to 350°F (175°C).

Cook the rigatoni in a large pot of boiling salted water until it is slightly less cooked than al dente, about 3-4 minutes less than the package directions.

Add the broccoli florets to the pasta during the last 3 minutes of cooking to soften slightly.

Drain the pasta and broccoli well and transfer them to a 9x13-inch baking dish.

To the baking dish, add the shredded chicken, Alfredo sauce, garlic powder, salt, and pepper. Stir everything together to distribute the ingredients evenly.

Sprinkle the top with the shredded mozzarella and grated Parmesan cheeses.

Bake in the preheated oven, uncovered, for about 25 minutes, or until the cheese on top is melted and golden.

Allow the dish to cool for a few minutes before serving to let the flavors meld together.

Prep Time: 15 mins | Total Time: 40 mins | Servings: 6

Yeast-Free Baked Potato

 

Yeast-Free Baked Potato Recipe in 5 Minutes That Doesn't Absorb Oil

For Materials;

Cheese (80g)

Cheddar cheese (80 g)

2 eggs

3 sprigs of green onion

5-6 sprigs of parsley

1 tea glass of milk (90 ml)

1 teaspoon of salt (4 g)

3 cups of flour (360 g)

1 packet of baking powder (10 g)

For Frying;

How to Make Yeastless Bread Recipe in 5 Minutes, Without Any Oil:

Let's add all the ingredients except flour to a suitable kneading structure and mix.

Let's knead a soft, slightly sticky dough by adding flour in a controlled manner.

Let's divide the dough into 2 equal pieces.

Let's roll out the meringue not too thinly with a rolling pin and divide it into 8 equal parts with a roulette.

Let's fry it in plenty of hot oil, turning it face down

HUGE POT of Chilli At Home

 

HUGE POT of Chilli At Home

Ingredients:

1 pound ground beef (or turkey/chicken for variation)

2 cans of beans (pinto, black, kidney, or white beans, your choice!)

2 tablespoons olive oil

1 cup chopped bell peppers (vary colors for a vibrant presentation)

1/2 cup chopped onions (diced finely for those who prefer milder taste)

2 jalapeno peppers, finely chopped (adjust amount based on desired heat level)

2 cans (28 ounces each) crushed tomatoes

2 tablespoons chili powder

1 tablespoon cumin powder

1 tablespoon fresh cilantro, chopped

Hot sauce, to taste

Salt and pepper, to taste

Step by Step:

In a large Dutch oven or saucepan, heat olive oil over medium-high heat. Add the ground beef and cook until it’s no longer pink. If using turkey or chicken, ensure it’s fully cooked through as well. Drain any excess grease from the pot.

Stir in the chopped bell peppers, onions, and jalapenos. Cook the vegetables on low heat until they soften and become tender, releasing their enticing aromas.

Now, it’s time to introduce the star ingredients that will infuse the chili with rich flavors. Add the canned beans, crushed tomatoes, chili powder, cumin powder, and the fresh cilantro into the pot. Stir well to ensure all the ingredients are thoroughly mixed.

Allow the chili to simmer on low heat, stirring occasionally. This slow cooking process allows the flavors to meld together beautifully and creates a hearty, thick texture. If the chili becomes too thick, add a little water to achieve the desired consistency.

Season with salt and pepper to taste, and for those craving an extra kick, serve with hot sauce on the side.

Baked Potato and Vegetable Casserole with Cheese.

 Baked Potato and Vegetable Casserole with Cheese.   

Ingredients

3 big potatoes

1 cebolla

1 zanahoria

1 pepper

2 tomatoes

2 huevos

1/2 cup of yogurt drink (125 ml / 4.3 fl. oz.)

4 tablespoons of flour, which is equivalent to 100 grams or 3.5 ounces.

150 grams of cheese, which is equivalent to 5.3 ounces.

Chopped parsley Italian herbs, as much as you like

Add salt according to your preference.

Black pepper, as desired Sunflower oil, for cooking

Preparation

Get the potatoes ready: Peel and cut the potatoes. Put them in water for 15 minutes, then remove the water.

Cook the chopped onion in sunflower oil until it becomes see-through.

Include the carrot: Shred the carrot and put it in the pan with the onions. Cook gently until tender.

Make the batter: In a big bowl, whisk the eggs. Put the yogurt, flour, Italian herbs, salt, and black pepper. Stir thoroughly.

Mix potatoes and batter together. Mix the potatoes with the batter until they are fully covered.

Make the crust: Put the potato mix into a baking dish that has been greased. Cook in an oven that has been heated to 180°C (356°F) for 25 minutes.

Get the peppers and tomatoes ready. While the bottom part is cooking, slice the bell pepper and tomatoes thinly.

Finish the casserole: Take the baking dish out of the oven after 25 minutes. Put sliced bell peppers, tomatoes, and grated cheese on top.

Last step: baking. Put the baking dish back in the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.

Add a final touch: Sprinkle some chopped parsley on top before serving.

Ways to serve food:

Serve with a salad on the side for a full meal.

Serve with hard bread to absorb any remaining sauce.

Cooking Advice:

Be sure to soak the potatoes before cooking to remove extra starch and make sure they cook evenly.

Change the seasoning according to how you like it.

Benefits for your health:

Potatoes are a good source of vitamin C, vitamin B6, potassium, and fiber.

Carrots and bell peppers provide vitamins A and C, along with antioxidants.

Cheese provides calcium and protein.

Information about food and nutrition:

Vegetarian: This recipe is for people who don’t eat meat.

Gluten-Free Choice: Use a gluten-free flour mix if necessary.

Storage: keeping things in a specific place.

Keep any extra food in a sealed container in the fridge for a maximum of 3 days.

Warm up in the oven at 180°C (356°F) until heated, or heat in the microwave for 1-2 minutes.

Reasons to enjoy this recipe:

It’s simple to make using basic, healthy ingredients.

The casserole is filled with cheese, vegetables, and has a lot of flavor.

Great for any meal, this dish is versatile and can be enjoyed by everyone in the family.

Final thoughts:

This Cheesy Baked Potato and Vegetable Casserole is a tasty and healthy meal that is great for any event. Enjoy the delicious taste and smooth consistency of this wonderful dish, and don’t forget to share it with your family and friends!

Lemon Chicken

  Lemon Chicken

This lemon chicken has a sweet and salty marinade and is grilled to juicy perfection.

Ingredients :

8 boneless, skinless chicken thigh tops (approximately 675g) 

3 tablespoons of brown sugar 

2 tablespoons of soy sauce 

1 1⁄2 tablespoons of fish sauce 

1 tablespoon of fresh lime juice 

2 tablespoons of fresh lemon, minced 

1 1⁄2 tablespoons fresh ginger, minced (see notes) 1

3 garlic cloves, minced d

1⁄4 teaspoon red chili flakes (optional) 

Instructions:

1️⃣ Prepare the lemon tree: Cut it into 7 to 10 cm pieces and remove the hard and woody outer layers. Chop the tender part in fine. 

2️⃣ Mix the marinade: In a medium bowl, combine brown sugar, soy sauce, fish sauce, lime juice, lemon zest, ginger, garlic, and red pepper flakes if using. 

3️⃣ Marinate the chicken: Add the chicken thigh tops and mix well to coat them in marinade. Let it marinate for at least 1 hour, or up to 8 hours. 

4️⃣ Grill the chicken: Preheat the grill over medium-high heat. Cook the chicken for 3-4 minutes on each side, or until it reaches an internal temperature of 165°F (75°C) in the thickest part. 

Notes:

Lemonade Substitute: You can substitute the lemonade with lemon batter if you prefer. 

Chicken breast: If you are using chicken breasts instead of thigh tops, flatten them to 1.5 cm thick before marinating, then grill them for 6-7 minutes on each side. 

Serving suggestion: We like to serve this chicken over rice noodles or rice, along with fresh vegetables (such as cucumbers, bean sprouts, pea sprouts), and fresh herbs like basil, cilantro or mint. 

Conservation:

Store leftovers in an airtight container in the refrigerator for up to 4 days. 

Enjoy your meal! 

Preparation time: 1:10

Cooking time: 6 minutes

Total time: 1:16

Portions : 4