Sticky Sesame Chicken Wings Recipe

 

Ingredients:

• 1 kg of chicken wings
• 2 tablespoons of sesame oil
• 2 tablespoons of soy sauce
• 2 tablespoons of honey
• 1 tablespoon of oyster sauce
• 2 cloves of garlic, finely chopped
• 1 teaspoon of grated fresh ginger
• 1 teaspoon of cooking oil
• 1 teaspoon of rice vinegar (optional)
• 1 teaspoon of cornstarch dissolved in 2 tablespoons of water (optional, for thickening the sauce)
• Toasted sesame seeds for garnish
• Chopped green onions for garnish (optional)

• Marinade Preparation:

  1. In a large bowl, mix the chicken wings with sesame oil, soy sauce, honey, oyster sauce, chopped garlic, and grated ginger.
  2. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes or ideally overnight for the wings to absorb the flavors.

  Cooking the Chicken Wings:

  1. Preheat the oven to 200°C.
  2. Place the marinated chicken wings on a baking tray lined with parchment paper and bake them for 40-45 minutes or until golden and crispy.

  Preparing the Sauce:

1. While the wings are cooking, prepare the sauce.
2. In a saucepan, heat the cooking oil and add the remaining marinade mixture.
3. Cook over medium heat until the sauce reduces and thickens slightly. You can add rice vinegar for a touch of acidity.
4. If you prefer a thicker sauce, add the cornstarch dissolved in water and mix until desired consistency is achieved.

• Optional: Once the wings are ready, you can choose to coat them with the hot sauce, making sure to cover them evenly.

  Glazing the Chicken Wings:

  1. Place the sticky chicken wings on a plate and sprinkle with toasted sesame seeds and chopped green onions if desired.

  Now, it’s time to enjoy these delicious sticky sesame chicken wings. They are perfect as an appetizer or main dish, served with rice or salad. Bon appétit!

  Serving Suggestions:

  Place the sticky chicken wings on a plate and sprinkle with toasted sesame seeds and chopped green onions if desired. There you go! Now you can enjoy delicious sticky sesame chicken wings. These are perfect as an appetizer or as a main dish, paired with rice or salad. Bon appétit!

Slow Cooker Baked Ziti

 

Ingredients:

– 1 pound ground beef or Italian sausage (optional for a vegetarian version)
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 jar (24 ounces) marinara sauce
– 1 can (15 ounces) tomato sauce
– 1 can (14.5 ounces) diced tomatoes, undrained
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pound uncooked ziti or penne pasta
– 1 container (15 ounces) ricotta cheese
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– Fresh basil or parsley for garnish (optional)

Instructions:

1. Cook the Meat:
– In a large skillet over medium heat, cook the ground beef or Italian sausage until browned. Add the diced onion and garlic, and cook until the onion is translucent. Drain any excess fat.

2. Prepare the Sauce:
– In the slow cooker, combine the cooked meat mixture, marinara sauce, tomato sauce, diced tomatoes, dried basil, dried oregano, salt, and black pepper. Stir well to combine.

3. Layer the Ingredients:

Spread a thin layer of the sauce mixture on the bottom of the slow cooker. Add a layer of uncooked ziti pasta on top of the sauce. Spoon dollops of ricotta cheese over the pasta, then sprinkle a layer of mozzarella and Parmesan cheese.

4. Repeat the Layers:
– Repeat the layers until all the ingredients are used, ending with a layer of sauce and cheese on top.

5. Cook the Ziti:
– Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, until the pasta is tender and the cheese is melted and bubbly.

6. Serve:
– Once the ziti is cooked, give it a gentle stir to combine the layers. Serve hot, garnished with fresh basil or parsley if desired.

Creamy Tomato Gnocchi with Burrata

 Ingredients:

For the Gnocchi:

• 1 pound (500g) store-bought gnocchi or homemade gnocchi
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)
• 1 ball of burrata cheese

Instructions:

1. Prepare the Gnocchi:

• Cook Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions or until they float to the top, which usually takes about 2-3 minutes. Drain and set aside.

2. Make the Creamy Tomato Sauce:

• Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until the onion is translucent and fragrant, about 3-4 minutes.
• Add Tomatoes and Spices: Pour in the crushed tomatoes, and add the dried oregano and basil. Stir to combine and let it simmer for about 10 minutes to allow the flavors to meld.
• Add Cream and Cheese: Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Cook for another 2-3 minutes until the sauce is creamy and well combined. Season with salt and pepper to taste

3. Combine Gnocchi and Sauce:

• Mix Together: Add the cooked gnocchi to the skillet with the creamy tomato sauce. Gently toss to coat the gnocchi evenly with the sauce. Cook for an additional 2-3 minutes to ensure the gnocchi is heated through.

4. Serve:

• Plate the Dish: Divide the creamy tomato gnocchi among serving plates.
• Add Burrata: Tear the burrata cheese into pieces and place it on top of the gnocchi.
• Garnish: Garnish with fresh basil leaves if desired.

5. Enjoy:

• Serve immediately and enjoy the rich, creamy, and delicious flavors of the Creamy Tomato Gnocchi with Burrata.

Tips for Success:

• Homemade Gnocchi: If you prefer homemade gnocchi, prepare them in advance for an even more authentic and delicious dish.
• Simmer the Sauce: Allowing the tomato sauce to simmer helps deepen the flavors, so don’t rush this step.
• Fresh Burrata: Use fresh burrata cheese for the best texture and flavor. It adds a luxurious creaminess to the dish.
• Adjust Seasonings: Taste the sauce before adding the gnocchi and adjust the seasonings to your preference.

Conclusion: Creamy Tomato Gnocchi with Burrata is a delectable and comforting dish that brings together the richness of creamy tomato sauce, the soft and fluffy texture of gnocchi, and the indulgent creaminess of burrata cheese. This dish is perfect for a cozy dinner and is sure to become a favorite in your household. Enjoy this delightful and satisfying meal with your loved ones!

Garlic Butter Sausages and Broccoli Skillet

 

Garlic Butter Sausages and Broccoli Skillet is a savory and straightforward dish that combines juicy sausages with tender broccoli in a rich garlic butter sauce. This one-pan meal is perfect for busy weeknights when you want a delicious dinner with minimal cleanup. The garlic butter adds a flavorful, indulgent touch that pairs beautifully with the hearty sausages and crisp-tender broccoli.

Ingredients

• For the Skillet:
  • 4-6 sausages (your choice of type, such as Italian, bratwurst, or chicken sausages)
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary (optional)
  • Salt and pepper, to taste
  • 1/2 cup chicken or vegetable broth
  • 1 tablespoon olive oil
  • 4 cups broccoli florets (fresh or frozen)
  • 1/4 cup grated Parmesan cheese (optional, for extra flavor)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

1. Prepare the Sausages

1. Cook Sausages: Heat a large skillet over medium heat. Add the sausages and cook until browned and cooked through, about 5-7 minutes per side, depending on thickness. Remove the sausages from the skillet and set aside.

2. Make Garlic Butter Sauce

1. Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic.
2. Add Broccoli: Add the broccoli florets to the skillet. If you’re using frozen broccoli, make sure to thaw and drain it first. Toss the broccoli in the garlic butter sauce.

3. 3. Cook Broccoli

   1. Add Broth: Pour the chicken or vegetable broth over the broccoli. This will help steam the broccoli and infuse it with flavor.
   2. Season and Cook: Sprinkle garlic powder, onion powder, dried thyme, dried rosemary (if using), salt, and pepper over the broccoli. Stir to coat. Cover the skillet and cook for 5-7 minutes, or until the broccoli is tender-crisp.

   4. Combine and Finish

   1. Return Sausages: Slice the cooked sausages into bite-sized pieces and return them to the skillet. Stir to combine with the broccoli and garlic butter sauce.
   2. Add Parmesan: If using, sprinkle grated Parmesan cheese over the top and stir until melted and well-combined.
   3. Final Adjustments: Taste and adjust seasoning if necessary. If you want a bit more color and flavor, you can broil the skillet for a few minutes until the top is slightly crispy.

   4. 5. Serve

      1. Garnish: Garnish with freshly chopped parsley if desired.
      2. Plate: Serve the garlic butter sausages and broccoli directly from the skillet or transfer to a serving platter.

      Tips for Success

      • Sausages: Use a type of sausage that you enjoy and ensure they are fully cooked before slicing. If using raw sausages, cook them until they reach an internal temperature of 165°F (74°C).
      • Broccoli: For extra crispy broccoli, you can use fresh broccoli and cook it until slightly charred. If using frozen broccoli, make sure to thaw and drain it to avoid excess moisture.
      • Adjust Seasoning: Feel free to adjust the seasoning and add other herbs or spices according to your taste preferences.

      Variations

      • Additional Vegetables: Add other vegetables such as bell peppers, carrots, or mushrooms to the skillet for added flavor and nutrition.
      • Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce to the garlic butter sauce for a spicy twist.
      • Cheese: Experiment with different types of cheese, such as cheddar or gouda, for a different flavor profile.

Cheesesteak Tortellini in Rich Provolone Sauce

 

Ingredients:

For the Tortellini:

1 lb cheese tortellini (fresh or frozen)
1 tablespoon olive oil
For the Cheesesteak Filling:
1 lb thinly sliced beef steak (such as ribeye or sirloin)
1 tablespoon olive oil
1 large onion, sliced
1 green bell pepper, sliced
Salt and pepper to taste
For the Provolone Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded provolone cheese
Salt and pepper to tast

Directions:

Cook the tortellini:
Cook the tortellini according to package instructions until al dente. Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.

Prepare the cheesesteak filling:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

Add the sliced beef, onion, and green pepper. Cook, stirring frequently, until the beef is browned and the vegetables are tender. Season with salt and pepper. Set aside.

Make the provolone sauce:
In a saucepan, melt butter over medium heat. Whisk in flour to form a roux. Gradually add milk, whisking continuously to prevent lumps.
Continue cooking until the sauce thickens. Reduce heat to low and stir in shredded provolone cheese until melted and smooth. Season with salt and pepper.

Combine and serve:
Combine the cooked tortellini, cheesesteak filling, and provolone sauce in the skillet. Toss gently to coat the tortellini and filling evenly with the sauce.

Heat through, then serve immediately, garnished with additional provolone if desired.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Servings: 4 servings

Caribbean Beef Curry with Potatoes

Ingredients:

For the Curry:

2 lbs beef stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1-2 Scotch bonnet peppers, chopped (adjust to taste)
2 tablespoons curry powder (preferably Jamaican curry powder)
1 teaspoon ground allspice
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
4 large potatoes, peeled and diced
2 cups beef broth
1 can (14 oz) coconut milk
2-3 sprigs fresh thyme
2 bay leaves
1 tablespoon soy sauce
Salt and pepper, to taste
Juice of 1 lime
Fresh cilantro, chopped (for garnish)

For Serving:

Steamed white rice or coconut rice
Roti or naan bread (optional)

Step-by-Step Instructions

Step 1: Marinate the Beef

In a large bowl, season the beef with salt, pepper, and half of the curry powder (1 tablespoon). Let it marinate for at least 30 minutes, preferably overnight in the refrigerator for deeper flavor.

Step 2: Brown the Beef

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the marinated beef in batches, browning it on all sides. This step locks in the flavor. Remove the beef and set it aside.

Step 3: Sauté the Aromatics

In the same pot, add a bit more oil if necessary, then sauté the chopped onion until softened and translucent, about 5 minutes.
Add the garlic, ginger, and Scotch bonnet peppers, and cook for another 2-3 minutes, until fragrant. Be careful with the Scotch bonnet peppers—they add heat, so adjust the amount according to your preference.

Step 4: Build the Curry Base

Add the remaining curry powder, ground allspice, turmeric, cumin, and coriander to the pot. Stir well to toast the spices for about 1 minute, releasing their aromas.
Return the browned beef to the pot, stirring to coat it in the spice mixture.

Step 5: Simmer the Curry

Pour in the beef broth and coconut milk, stirring to combine.
Add the diced potatoes, fresh thyme sprigs, and bay leaves. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Let the curry simmer for 1.5 to 2 hours, or until the beef is tender and the potatoes are cooked through. Stir occasionally to prevent sticking.

Step 6: Final Seasoning and Garnish

Stir in the soy sauce and lime juice, adjusting the seasoning with salt and pepper as needed.
Remove the bay leaves and thyme sprigs before serving.
Garnish with chopped fresh cilantro for a burst of color and flavor.

Serving Suggestions:

Serve over steamed white rice or coconut rice to soak up the rich sauce.
Pair with roti or naan bread for an authentic Caribbean experience.

Tips for Success:

Control the Heat: Scotch bonnet peppers are very hot, so use them sparingly if you prefer a milder curry.
Marinate for Maximum Flavor: If you have the time, marinating the beef overnight enhances the flavor.
Low and Slow Cooking: Simmer the curry slowly to ensure the beef becomes tender and absorbs all the flavors.

Fina del Thoughts:

This Caribbean Beef Curry with Potatoes is a true celebration of island flavors. It’s warm, comforting, and perfect for any occasion, from a weeknight dinner to a special gathering. The combination of spices, tender beef, and creamy coconut milk creates a dish that’s both hearty and soul-satisfying. Enjoy the rich, aromatic flavors with every bite!

Pastry Cream Filled Donuts

 

Pastry Cream Filled Donuts

 

Smaller than expected Warmed awesome CREAM FILLED BRIOCHE DONUTS!

INGREDIENTS:

8g of unused yeast

1 egg

100ml (1/2 holder) of milk

50g (1/4 holder) of butter (melted)

40g (1/4 glass) of sugar FACEBOOK

Vanilla extract

260g (2 mugs) of flour

5g (1 tsp) of salt

Oil for frying

Sugar

Custard

METHOD:

In a bowl consolidate the yeast, drain and blend until the yeast is broken up. Consolidate the egg, mellowed butter, sugar, vanilla expel, flour, salt and blend all well together until a mix is made.

Let the mix rise for two hours.

After time has slipped by sprinkle the flour on the arranging surface and join the as of presently raised player.Work the hitter to create a ball, cover it with the cloth and let it rest for 15 minutes.

Spread the blend to start with with the hands and after that with a rolling follow on 1cm thickness. Make the shapes with the circular 4cm mold.

Transfer the buns into the warming plate secured with texture paper, cover with cling film and let them rise for 1 hour. Burn the buns into the hot oil until they are brilliant brown.Plunge each bun

into the sugar. Enter the doughnut on one side and fill it with the custard. Appreciate your scaled down arranged extraordinary cream filled brioche donuts.