Mediterranean Chicken Zucchini Bake

  

Mediterranean Chicken Zucchini Bake

Enjoy this flavorful and healthy Mediterranean Chicken Zucchini Bake, perfect for a wholesome dinner!

ngredients:

Chicken breasts: 4

Zucchini, sliced: 2 medium (2 cups)

Cherry tomatoes, halved: 1 pint (2 cups)

Red bell pepper, sliced: 1 cup

Red onion, sliced: ½ cup

Olive oil: ¼ cup

Fresh parsley, chopped: ¼ cup

Fresh basil, chopped: ¼ cup

Garlic, minced: 2 cloves

Dried oregano: ½ tsp

Dried thyme: ½ tsp

Salt and pepper: to taste

Feta cheese, crumbled: ½ cup

Directions:

Preheat Oven: 400°F (200°C).

Prepare Chicken: Place chicken in a baking dish.

Add Vegetables: Arrange zucchini, tomatoes, bell pepper, and onion around chicken.

Mix Seasonings: Combine olive oil, garlic, oregano, thyme, salt, and pepper. Drizzle over chicken and vegetables.

Bake: 25-30 minutes until chicken is cooked and vegetables are tender.

Add Fresh Herbs: Sprinkle parsley and basil.

Finish with Feta: Top with crumbled feta before serving.

Cheesy Garlic Chicken Wraps

 

Cheesy Garlic Chicken Wraps

Ingredients 

2 large chicken breasts, diced

1 tbsp olive oil

2 tsp garlic powder

1 tsp onion powder

1 tsp paprika

Salt and pepper, to taste

1 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

4 large flour tortillas

1/2 cup creamy garlic sauce (store-bought or homemade)

Fresh parsley, chopped (optional, for garnish)

Directions 

Season the chicken: In a large bowl, mix the diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.

Cook the chicken: Heat a non-stick skillet over medium heat. Add the seasoned chicken and cook for 6-8 minutes, until fully cooked and browned on all sides. Remove from heat and set aside.

Assemble the wraps: Lay out the tortillas and spread a spoonful of creamy garlic sauce on each one. Top with the cooked chicken, then sprinkle with shredded cheddar and mozzarella cheeses.

Melt the cheese: Fold the tortillas over the filling and place them back in the skillet, cooking for 2-3 minutes on each side until the cheese is melted and the tortillas are golden brown.

Serve: Slice the wraps in half, garnish with fresh parsley if desired, and enjoy immediately!

Prep Time  10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 wraps

Calories 450 kcal per wrap

Heavenly Moist Fruitcake

 

Heavenly Moist Fruitcake

Ingredients:

1 cup unsalted butter, room temperature

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup mixed dried fruit (raisins, currants, chopped apricots, etc.)

1/2 cup chopped nuts (walnuts, pecans, etc.)

1/2 cup orange juice

Directions:

Preheat oven: 325°F (165°C). Grease and flour a 9x5-inch pan.

Cream butter and sugar: In a large bowl, combine butter and sugar until light and fluffy.

Blend eggs and vanilla: Beat in eggs one at a time, then stir in vanilla.

Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Combine mixtures: Gradually add dry ingredients to wet, mixing until combined.

Add fruit and nuts: Fold in chopped dried fruit and nuts.

Add orange juice: Pour over mixture, gently stir until well incorporated.

Bake: Pour into loaf pan, smooth top. Bake for 70-80 minutes. Cool in pan for 10 minutes, then on a wire rack.

Prep Time: 20 minutes | Cook Time: 80 minutes | Total Time: 1 hour 40 minutes | Servings: 12 | Kcal: 350 serving

Butter Garlic Steak Bites and Eggs

 Butter Garlic Steak Bites and Eggs

_____Ingredients:_____

- 1 lb ribeye steak, cut into bite-sized pieces

- 4 large eggs

- 4 tablespoons butter

- 4 cloves garlic, minced

- Salt and pepper to taste

- Fresh parsley, chopped for garnish

_____Directions:_____

1. Heat a large skillet over medium-high heat. Season the steak bites with salt and pepper.

2. Add 2 tablespoons of butter to the skillet and let it melt. Add the steak bites to the skillet in a single layer, working in batches if necessary. Cook for 3-4 minutes, turning occasionally until the steak bites are browned on all sides and cooked to your desired doneness. Remove from the skillet and set aside.

3. In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Cook for 1-2 minutes until the garlic is fragrant but not burned.

4. Return the steak bites to the skillet and toss to coat in the garlic butter. Remove from heat.

5. In a separate non-stick skillet, fry the eggs to your liking. Season with salt and pepper.

6. Serve the butter garlic steak bites topped with the fried eggs. Garnish with chopped parsley.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 530 kcal | Servings: 4 servings

Slow Cooker Beef Brisket with BBQ Sauce 🍖

 

Slow Cooker Beef Brisket with BBQ Sauce 

Ingredients:

2.5 kg (5.5 lbs) beef brisket

1 tbsp olive oil

1 onion, sliced

4 garlic cloves, minced

1 cup (250ml) beef stock

1 cup (250ml) BBQ sauce

1/4 cup (60ml) apple cider vinegar

2 tbsp brown sugar

1 tbsp Worcestershire sauce

1 tsp smoked paprika

1 tsp dried thyme

Salt and pepper to taste

Instructions:

Heat olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until browned. Transfer to the slow cooker.

In the same skillet, add onion and garlic, and cook until softened.

Pour beef stock, BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, and thyme into the skillet. Stir to combine and bring to a simmer.

Pour the sauce mixture over the brisket in the slow cooker. Season with salt and pepper.

Cover and cook on low for 8-10 hours, or until the brisket is tender.

Remove the brisket from the slow cooker and let rest for 10 minutes before slicing. Serve with the sauce.

Prep Time: 20 min | Total Time: 10 hrs | Servings: 6

Indian Chicken Biryani

 Indian Chicken Biryani

Ingredients:

2 cups basmati rice

1 lb chicken, cut into pieces

2 large onions, thinly sliced

3 tomatoes, chopped

1/2 cup plain yogurt

1/4 cup vegetable oil or ghee

2 teaspoons ginger-garlic paste

2 green chilies, slit

1/4 cup fresh cilantro, chopped

1/4 cup fresh mint leaves, chopped

1 teaspoon turmeric powder

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon garam masala

1 teaspoon red chili powder

1 cinnamon stick

4-5 cloves

3-4 cardamom pods

1 bay leaf

Salt to taste

4 cups water

Saffron strands soaked in 2 tablespoons warm milk (optional)

Fried onions for garnish (optional)

Directions:

Wash and soak the basmati rice in water for 30 minutes. Drain and set aside.

Heat oil or ghee in a large pot over medium heat. Add the cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for a minute until fragrant.

Add the sliced onions and cook until golden brown.

Stir in the ginger-garlic paste and green chilies. Cook for 2 minutes.

Add the chicken pieces and cook until they turn white.

Mix in the chopped tomatoes, yogurt, turmeric powder, cumin, coriander, garam masala, red chili powder, and salt. Cook until the tomatoes soften and the oil begins to separate from the mixture.

Stir in the chopped cilantro and mint leaves.

Add the rice to the pot and mix gently with the chicken and spices.

Pour in 4 cups of water and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is fully cooked and the water is absorbed.

If using saffron, drizzle the saffron milk over the top of the rice.

Turn off the heat and let the biryani rest for 10 minutes before serving.

Garnish with fried onions if desired. Serve hot with raita or your favorite side dish. Enjoy your aromatic and flavorful Indian Chicken Biryani!

Hamburger Soup 🥣

 Hamburger Soup

Ingredients:

1 pound ground beef

4 cups beef broth

14 ounces diced tomatoes (with juices)

3 medium carrots, sliced

2 medium potatoes, peeled and cubed

Ingredients:

1 pound ground beef

4 cups beef broth

14 ounces diced tomatoes (with juices)

3 medium carrots, sliced

2 medium potatoes, peeled and cubed

1 medium yellow onion, chopped

1/2 cup celery, sliced

1 teaspoon salt

Black pepper, to taste

Dried oregano, to taste

1 cup green beans, fresh or frozen

Instructions:

Brown the Ground Beef:

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

Add Vegetables:

Add the chopped onion, sliced carrots, cubed potatoes, and sliced celery to the pot. Cook for about 5 minutes until the vegetables start to soften.

Combine Broth and Tomatoes:

Pour in the beef broth and add the diced tomatoes with their juices. Stir to combine.

Season the Soup:

Add salt, black pepper, and dried oregano. Stir well.

Simmer:

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, until vegetables are tender.

Add Green Beans:

Add green beans (trimmed and cut if fresh, or simply add if frozen) and simmer for an additional 5-10 minutes until they are tender.

Serve:

Adjust seasonings if necessary. Serve hot and enjoy!