Spinach Mozzarella Sticks

 

Spinach Mozzarella Sticks 

Ingredients:

2 cups fresh spinach leaves (or 1 cup frozen spinach, thawed and drained)

8 oz mozzarella cheese, cut into sticks (about 12 sticks)

1 cup all-purpose flour

2 eggs, beaten

1 1/2 cups breadcrumbs (panko breadcrumbs for extra crunch)

1/2 cup grated Parmesan cheese

1 tsp garlic powder

1 tsp onion powder

1 tsp Italian seasoning

Salt and pepper to taste

Vegetable oil (for frying)

Marinara sauce (for serving)

Instructions:

Prepare the Spinach:

If using fresh spinach, sauté it in a pan with a little olive oil until wilted, about 2-3 minutes. Let it cool, then finely chop the spinach. If using frozen spinach, ensure it's fully thawed, drained, and chopped.

Prepare the Breading Station:

Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper.

Coat the Mozzarella Sticks:

Take a mozzarella stick and wrap a small amount of spinach around it.

Dredge the spinach-wrapped mozzarella stick in flour, shaking off any excess.

Dip it into the beaten eggs, ensuring it's fully coated.

Roll the stick in the breadcrumb mixture, pressing the breadcrumbs to adhere well. Repeat this process with all the mozzarella sticks.

Freeze the Mozzarella Sticks:

Place the coated mozzarella sticks on a baking sheet lined with parchment paper.

Freeze for at least 1 hour to ensure the cheese doesn’t melt too quickly when frying.

Fry the Mozzarella Sticks:

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Fry the mozzarella sticks in batches for about 2-3 minutes, or until golden brown and crispy. Be careful not to overcrowd the fryer.

Remove and drain on paper towels.

Serve:

Serve the spinach mozzarella sticks hot with a side of marinara sauce for dipping.

Notes:

For a healthier version, you can bake the mozzarella sticks in a preheated oven at 400°F (200°C) for 10-12 minutes, flipping halfway through.

You can add a pinch of red pepper flakes to the breadcrumb mixture for a little kick.

Prep Time: 20 mins (plus 1 hour freezing time) | Cooking Time: 10 mins | Total Time: 1 hr 30 mins | Kcal: ~150 per stick | Servings: 12 sticks

Slow Cooker Pot Roast 🥩

 

Slow Cooker Pot Roast 

Ingredients:

3-4 lbs beef chuck roast

1 lb potatoes, chopped

4 carrots, chopped

2 onions, quartered

3 cloves garlic, minced

2 cups beef broth (or water for non-alcoholic)

1 tbsp Worcestershire sauce (optional, use soy sauce as a non-alcoholic substitute)

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper to taste

2 tbsp olive oil

Instructions:

Season roast with salt and pepper. Heat olive oil in a skillet and sear the roast on all sides.

Place potatoes, carrots, onions, and garlic in the slow cooker. Lay the roast on top.

Pour in beef broth (or water) and soy sauce. Add thyme and rosemary.

Cover and cook on low for 8 hours, or until the roast is tender.

Remove the roast, shred or slice, and serve with the cooked vegetables.

Notes:

For extra flavor, deglaze the skillet with some broth after searing the roast and add it to the slow cooker.

Prep Time: 15 mins | Cooking Time: 8 hrs | Total Time: 8 hrs 15 mins | 350 Kcal | Servings: 6

Eggplant Parmesan

 Eggplant Parmesan 

Ingredients:

2 large eggplants, sliced into 1/4-inch rounds

1 cup all-purpose flour

2 eggs, beaten

1 1/2 cups breadcrumbs (panko for extra crunch)

1/2 cup grated Parmesan cheese

2 cups marinara sauce

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese (additional)

1 tsp dried oregano

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

1/4 cup fresh basil, chopped (for garnish)

Olive oil (for frying)

Instructions:

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Lightly grease a baking dish with olive oil.

Prepare the Eggplant:

Sprinkle the eggplant slices with salt and let them sit for 15 minutes to draw out excess moisture. Pat them dry with paper towels.

Bread the Eggplant:

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup grated Parmesan, oregano, garlic powder, salt, and pepper.

Dredge each eggplant slice in flour, dip it in the beaten eggs, and then coat it with the breadcrumb mixture.

Fry the Eggplant:

Heat a generous amount of olive oil in a large skillet over medium heat.

Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

Assemble the Dish:

Spread a thin layer of marinara sauce at the bottom of the prepared baking dish.

Arrange a layer of fried eggplant slices on top of the sauce.

Spoon some marinara sauce over the eggplant, then sprinkle with mozzarella and Parmesan cheese.

Repeat the layers, finishing with a generous topping of cheese.

Bake:

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and golden.

Serve:

Garnish with fresh basil and serve hot. Pair with pasta, a side salad, or crusty bread.

Notes:

For a lighter version, you can bake the breaded eggplant slices at 400°F (200°C) for 20 minutes, flipping halfway through, instead of frying them.

You can also add a layer of sliced tomatoes or spinach for extra flavor and nutrition.

Prep Time: 20 mins | Cooking Time: 40 mins | Total Time: 1 hr | Kcal: ~350 per serving | Servings: 4

Ultimate Bacon Cheeseburger

 

Ultimate Bacon Cheeseburger 

Ingredients:

2 lbs ground beef (80/20 blend for juicy burgers)

8 slices cheddar cheese

8 slices crispy bacon

4 sesame seed buns

1/2 cup BBQ sauce (plus extra for drizzling)

1/4 cup mayonnaise

1/4 cup ketchup

1 tbsp Dijon mustard

Salt and pepper to taste

Optional toppings: lettuce, tomato, pickles, onions

Instructions:

Prepare the Bacon:

In a skillet, cook the bacon slices until crispy. Drain on paper towels and set aside.

Form and Cook the Patties:

Divide the ground beef into 8 equal portions and gently shape each portion into a patty, slightly larger than your buns to account for shrinkage while cooking.

Season both sides of each patty with salt and pepper.

Heat a large skillet or grill over medium-high heat. Cook the patties in batches for about 3-4 minutes on each side, or until they reach your desired doneness.

During the last minute of cooking, place a slice of cheddar cheese on each patty. Cover the skillet or grill to melt the cheese.

Prepare the Buns:

Spread butter on the inside of each bun and toast them in a skillet or on the grill until golden brown.

Assemble the Burgers:

Mix together the mayonnaise, ketchup, and Dijon mustard in a small bowl.

Spread the sauce mixture on the bottom buns.

Start with the bottom bun and layer with one cheesy patty, followed by a slice of bacon. Repeat with another patty and bacon slice for a double stack.

Drizzle BBQ sauce generously over the bacon and patties.

Add any optional toppings like lettuce, tomato, or pickles if desired.

Top with the other half of the bun.

Serve:

Serve your ultimate bacon cheeseburger hot with a side of fries, onion rings, or a cold drink. Enjoy every bite of this indulgent creation!

Notes:

For an extra flavor boost, you can caramelize onions and add them between the layers of the patties.

If you like a bit of heat, consider adding jalapeños or a spicy BBQ sauce.

Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins | Kcal: ~1,200 per serving (because this is a serious burger!) | Servings: 4

Strawberry Swirl Pound Cake

 

Strawberry Swirl Pound Cake 

Ingredients:

For the Cake:

3 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup unsalted butter, softened

2 1/2 cups granulated sugar

5 large eggs, at room temperature

1 cup whole milk, at room temperature

2 tsp vanilla extract

1/4 cup strawberry puree (or strawberry jam, swirled with a little water to thin it out)

Red food coloring (optional, for a more vibrant swirl)

For the Glaze:

1 1/2 cups powdered sugar

2-3 tbsp milk (adjust for desired consistency)

1/2 tsp vanilla extract

For the Crumb Topping:

1/2 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

1/4 tsp salt

Instructions:

Prepare the Cake:

Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan or tube pan.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.

Create the Swirl:

Pour half of the batter into the prepared pan.

Add the strawberry puree (or thinned jam) and a few drops of red food coloring (if using) to the remaining batter and gently swirl it in, being careful not to overmix.

Pour the strawberry batter over the plain batter in the pan. Use a knife to gently swirl the two batters together, creating a marbled effect.

Bake the Cake:

Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Prepare the Crumb Topping:

In a small bowl, mix together the flour, sugar, melted butter, and salt until the mixture resembles coarse crumbs. Set aside.

Make the Glaze:

In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable.

Assemble the Cake:

Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.

Sprinkle the crumb topping over the glaze while it's still wet, pressing gently to adhere.

Serve:

Slice and serve your beautiful Strawberry Swirl Pound Cake with a cup of tea or coffee. Enjoy!

Notes:

You can substitute the strawberry puree with other fruit purees like raspberry or blueberry for a different flavor.

For an extra decadent touch, serve each slice with a dollop of whipped cream and fresh strawberries.

Prep Time: 30 mins | Baking Time: 75-85 mins | Total Time: 2 hours (including cooling) | Kcal: ~400 per slice | Servings: 12-16

Beef Barley Soup

Beef Barley Soup 

Ingredients:

1 lb beef stew meat, cut into bite-sized pieces

1 cup pearl barley

1 large onion, chopped

2 carrots, diced

2 celery stalks, diced

4 cups beef broth

2 cups water

1 tsp garlic, minced

1 bay leaf

1 tsp dried thyme

Salt and pepper, to taste

Fresh parsley, chopped for garnish

Instructions:

Brown the Beef:

In a large pot, heat a bit of oil over medium heat. Add the beef stew meat and cook until browned on all sides. Remove the beef and set it aside.

Cook the Vegetables:

In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes. Add the minced garlic and cook for another minute.

Simmer the Soup:

Return the browned beef to the pot. Add the beef broth, water, pearl barley, bay leaf, and dried thyme. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the beef is tender and the barley is cooked.

Finish and Serve:

Remove the bay leaf. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Crack Chicken Pinwheels

 

Crack Chicken Pinwheels 

When I think of Crack Chicken Pinwheels, I remember summer picnics with my family. We would spread a blanket under a big tree and enjoy these savory snacks. They’re easy to make and perfect for sharing. Get ready to create some tasty memories!

**Ingredients:**

- 2 cups cooked chicken, shredded

- 8 oz cream cheese, softened

- 1 cup shredded cheddar cheese

- 1/2 cup ranch dressing

- 1/4 cup chopped green onions

- 4 large flour tortillas

**Directions:**

1. In a large bowl, mix together the cream cheese and ranch dressing until smooth.

2. Stir in the shredded chicken, cheddar cheese, and chopped green onions.

3. Lay out the tortillas and spread an even layer of the chicken mixture onto each one.

4. Roll up each tortilla tightly, then slice into 1-inch pinwheels.

5. Arrange the pinwheels on a platter and refrigerate for at least 30 minutes before serving to allow them to set.