Crispy Fish with Dipping Sauce

 

Crispy Fish with Dipping Sauce 

Ingredients:

For the Fish:

4 white fish fillets (such as cod or haddock) 

100g plain flour 

2 eggs, beaten 

150g breadcrumbs 

1 teaspoon paprika (optional) 

Salt and freshly ground black pepper 

Oil, for frying 

For the Dipping Sauce:

3 tablespoons mayonnaise 

1 tablespoon lemon juice 

1 teaspoon Dijon mustard 

1 teaspoon capers, chopped 

Salt and pepper to taste 

Instructions:

1️⃣ Prepare the Fish:

Pat the fish fillets dry with paper towels. 

Season the fish with salt and pepper. 

Place the flour, beaten eggs, and breadcrumbs into separate shallow bowls. If using, mix the paprika with the breadcrumbs. 

2️⃣ Coat the Fish:

Dip each piece of fish into the flour, shaking off any excess. 

Next, dip the floured fish into the beaten egg, ensuring it is fully coated. 

Finally, coat the fish in the breadcrumbs, pressing gently to adhere. 

3️⃣ Fry the Fish:

Heat a generous amount of oil in a large frying pan over medium heat. 

Fry the fish fillets in batches for 3-4 minutes on each side, or until golden brown and crispy. 

Transfer the fried fish to a paper towel-lined plate to drain any excess oil. 

4️⃣ Make the Dipping Sauce:

In a small bowl, mix together the mayonnaise, lemon juice, Dijon mustard, and chopped capers. 

Season with salt and pepper to taste. 

5️⃣ Serve:

Serve the crispy fish hot with the dipping sauce on the side. Enjoy! 

Cheese Steak Quesadillas

 

  Cheese Steak Quesadillas 

Ingredients:

1 lb thinly sliced steak (such as sirloin or ribeye)

1 tablespoon olive oil

1 bell pepper, thinly sliced

1 onion, thinly sliced

Salt and black pepper to taste

4 large flour tortillas

2 cups shredded mozzarella cheese

Optional: sliced mushrooms, jalapeños, or avocado for topping

Optional: salsa, sour cream, or guacamole for serving

Instructions:

In a skillet over medium-high heat, heat olive oil. Add thinly sliced steak and cook until browned and cooked through, about 3-4 minutes per side. Remove from the skillet and set aside.

In the same skillet, add sliced bell pepper and onion. Cook until softened and slightly caramelized, about 5-7 minutes. Season with salt and black pepper to taste. Remove from the skillet and set aside.

Lay out one flour tortilla on a flat surface. Sprinkle a layer of shredded mozzarella cheese evenly over half of the tortilla.

Arrange some cooked steak slices, cooked bell pepper, and onion over the cheese.

Sprinkle another layer of shredded mozzarella cheese over the steak, bell pepper, and onion.

Fold the empty half of the tortilla over the filling to create a half-moon shape.

Repeat the process with the remaining tortillas and filling ingredients.

Heat a clean skillet over medium heat. Place one quesadilla in the skillet and cook until the bottom is golden brown and crispy, about 2-3 minutes.

Carefully flip the quesadilla and cook until the other side is golden brown and crispy, and the cheese is melted, about 2-3 minutes more.

Remove from the skillet and let cool for a minute before cutting into wedges.

Serve hot, optionally topped with sliced mushrooms, jalapeños, or avocado, and accompanied by salsa, sour cream, or guacamole for dipping.

 Enjoy the cheesy and flavorful Cheese Steak Quesadillas as a delicious meal or snack!

Apple Crisp Cheesecake

 

Apple Crisp Cheesecake

      Just whipped up this Apple Crisp Cheesecake,     and it's the perfect blend of creamy and    crunchy! 

Ingredients:

For the crust:

1 and 1/2 cups graham cracker crumbs

5 tablespoons unsalted butter, melted

1/4 cup granulated sugar

For the apple filling:

3 large apples, peeled, cored, and thinly sliced

2 tablespoons unsalted butter

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

For the cheesecake:

3 packages (24 oz) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

For the crisp topping:

3/4 cup all-purpose flour

1/2 cup old fashioned oats

1/2 cup brown sugar

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, cold and cubed

Directions:

Prepare the crust:

Preheat oven to 350°F (175°C).

Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Set aside.

Make the apple filling:

In a skillet over medium heat, melt butter. Add apples, brown sugar, cinnamon, and nutmeg. Cook until apples are just softened, about 5-7 minutes. Set aside to cool.

Make the cheesecake filling:

In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, beating just until blended. Pour half of the cheesecake filling over the crust. Layer with half of the apple filling. Repeat layers.

Add the crisp topping:

Mix flour, oats, brown sugar, and cinnamon in a bowl. Cut in butter until the mixture resembles coarse crumbs. Sprinkle over the top of the cheesecake.

Bake:

Bake in the preheated oven for 50-60 minutes. The center should be set, but slightly jiggly. Allow to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours before serving.

Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 90 minutes + chilling

Kcal: 580 kcal | Servings: 12 servings

Bacon Wrapped Jalapeno Popper Stuffed Chicken 🍗

 

        Bacon Wrapped Jalapeno Popper Stuffed Chicken 

Ingredients:

Chicken: 1 lb boneless chicken breast

Bacon: 1 lb hickory bacon

Seasoning: Salt, pepper, garlic powder

Jalapeños: Enough for each chicken roll, cored and seeded

Cream Cheese Stuffing:

2 blocks cream cheese (softened)

1 ½ cups shredded sharp cheddar cheese

2 tsp cumin

1 tbsp all-purpose rub

2 tsp chili powder

1 tsp garlic powder

Hot Maple Honey Sauce:

3 tbsp unsalted butter

¼ cup maple syrup

2 tbsp honey

1 tsp garlic paste

1 tbsp hot sauce

2 tsp Worcestershire sauce

Instructions:

Mix the cream cheese stuffing ingredients in a bowl.

Butterfly and flatten chicken breasts, then season.

Stuff jalapeños with cream cheese mixture.

Spread more cream cheese mixture on chicken, add jalapeños, roll, and wrap with bacon.

Smoke at 275°F for 45 minutes, then glaze with the sauce.

Cook until internal temp reaches 165-170°F.

Rest for 8-10 minutes before serving.

Prep Time: 15 mins | Cook Time: 1 hr 30 mins | Servings: 4

Pancakes with Apple and Cinnamon Flavors

  

Time to prepare:

In total: 25 minutes
Preparation time: 10 minutes
Cook for 15 minutes.
List of ingredients:

1 cup of oats
2 manzanas
2 huevos
150 grams of yogurt
1 small spoon of cinnamon
1 teaspoon of baking powder

Instructions:

Get the ingredients ready.
Remove the skin, seeds, and finely cut the apples.
Use a blender to turn the oatmeal into a smooth powder.
Prepare the dough:
In a bowl, mix together the powdered oats, baking powder, and cinnamon.
In a different bowl, whisk the eggs and combine them with the yogurt.
Combine the liquid ingredients with the dry ones and mix until they are well mixed.
Mix the diced apples gently.
Make the pancakes.
Warm up a non-stick pan or flat cooking surface over medium heat and lightly coat it with oil or cooking spray.
Put a little bit of the batter on the pan to make pancakes.
Cook the food until bubbles appear on top, then turn it over and cook until it is golden brown on the other side, which should take around 2-3 minutes for each side.
Wait on customers.
Enjoy the pancakes hot with your preferred toppings like maple syrup, honey, or more yogurt and fresh fruit.

Ideas for how to serve food:

Add a spoonful of Greek yogurt and a little bit of honey on top.
Put a few fresh berries or sliced bananas on top.
Add more cinnamon or powdered sugar for more taste.
Tips for Cooking:

Make sure to cut the apples into small pieces so they cook evenly.
To make the batter fluffier, wait a bit before cooking.
Use a pan that doesn’t allow food to stick to it when making pancakes.

Benefits for your health:

Full of fiber from the oats and apples.
Gives protein from the eggs and yogurt.
Includes important nutrients from the apples and cinnamon.
Information about what you eat:

Free of gluten (make sure oats are certified gluten-free).
Sugar-free
Rich in protein and fiber Storage:

Keep any extra pancakes in a sealed container in the fridge for up to 2 days.
Warm up in a toaster or microwave before serving.
Reasons to enjoy this recipe:

It is a fast and simple choice for breakfast.
Apples and cinnamon together taste really good and make you feel cozy.
These pancakes are healthy and great for a well-rounded morning meal.
Final thought:

Enjoy the delicious taste of Apple Cinnamon Oatmeal Pancakes for a healthy and fulfilling breakfast. Mixing sweet apples with cinnamon not only tastes great but also has many health advantages. Enjoy these pancakes with the toppings you like best and start your day off deliciously every morning. ¡Que disfrutes tu comida!

Enjoy!

Sausage Cream Cheese Crescents

 

Sausage Cream Cheese Crescents 

Ingredients 

1 lb ground sausage

1 package (8 oz) cream cheese, softened

2 cans (8 oz each) refrigerated crescent roll dough

1/2 cup shredded cheddar cheese (optional)

Instructions 

Preheat Oven:

Preheat your oven to 375°F (190°C).

Cook Sausage:

In a large skillet over medium heat, cook the ground sausage until fully cooked, breaking it up into small pieces as it cooks. Drain any excess grease.

Mix with Cream Cheese:

In a medium mixing bowl, combine the cooked sausage and the softened cream cheese until well mixed. If desired, fold in the shredded cheddar cheese.

Prepare Crescent Rolls:

Unroll the crescent roll dough and separate it into individual triangles.

Fill Crescents:

Place a generous tablespoon of the sausage and cream cheese mixture onto the wide end of each crescent roll triangle. Roll up the dough, starting at the wide end, and place the crescents on an ungreased baking sheet.

Bake:

Bake in the preheated oven for 11-13 minutes, or until the crescents are golden brown.

Serve:

Serve warm and enjoy!

Kcal: 300 kcal per serving | Servings: 16

Rosemary and Roasted Garlic White Bean Soup

 

Rosemary and Roasted Garlic White Bean Soup

ingredients

    For the roasted garlic:

    3 heads garlic, top 1/8 inch removed

    1 tablespoon oil

    For the soup:

    1 tablespoon oil

    1 onion, diced

    3 cloves garlic, chopped

    4 cups chicken broth (or vegetable broth)

    3 (14.5 ounce) cans white beans, rinsed and drained

    2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)

    1/4 cup parmigiano reggiano (parmesan cheese), grated (optional)

    1 tablespoon lemon juice

    salt and pepper to taste

directions

    For the roasted garlic:

    Drizzle the oil over the top of the exposed garlic, wrap in aluminum foil and roast in a preheated 350F/180C oven until lightly golden brown and super tender, about 60-90 minutes.

    For the soup:

    Heat the oil in a large saucepan over medium heat, add the onions and cook until tender, about 5-7 minutes.

    Add the garlic and cook until fragrant, about a minute.

    Add the broth, beans, and rosemary, bring to a boil reduce the heat and simmer for 5 minutes.

    Squeeze the roasted garlic out of the heads into the soup and puree the soup either in a blender/food processor or with a stick blender.

    Mix in the parmesan and lemon juice and season with salt and pepper to taste before enjoying!

Option: Add a pinch of red pepper flakes along with the garlic.

Option: Use dried beans! (Soaked over night and cooked as directed on package.)

Option: Serve topped with bacon!

Tip: Roast the garlic the day before and the soup itself takes less than 20 minutes to make!

Nutrition Facts: Calories 372, Fat 11g (Saturated 1g, Trans 0), Cholesterol 7mg, Sodium 366mg, Carbs 90g (Fiber 16g, Sugars 6g), Protein 31g