Cheesy Stuffed Mozzarella Onion Rings

 Cheesy Stuffed Mozzarella Onion Rings

Ingredients:

- 2 large onions

- 8 ounces mozzarella cheese, cut into sticks

- 1 cup all-purpose flour

- 2 large eggs, beaten

- 1 cup panko breadcrumbs

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1 teaspoon paprika

- Salt and pepper to taste

- Vegetable oil for frying

- Marinara sauce for dipping (optional)

Directions:

1. Peel the onions and slice them into thick rings, about 1/2 inch wide. Separate the rings and set aside the smaller ones for another use.

2. Take two onion rings of different sizes and place a mozzarella stick between them, pressing them together to seal. Repeat with the remaining onion rings and mozzarella sticks.

3. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.

4. Dredge each stuffed onion ring in flour, shaking off any excess, then dip it in the beaten eggs, and finally coat it in the seasoned breadcrumbs. Press the breadcrumbs firmly onto the rings to ensure they stick.

5. Heat vegetable oil in a large frying pan over medium heat. Once the oil is hot, fry the stuffed onion rings in batches, cooking for 2-3 minutes per side until golden brown and crispy.

6. Remove the onion rings from the oil and drain them on a paper towel-lined plate.

7. Serve hot with marinara sauce for dipping, if desired.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: 350 kcal per serving | Servings: 4 servings

NACHO CHEESE BEEF WRAP

 

NACHO CHEESE BEEF WRAP 

INGREDIENTS:

-1 lb ground beef

-1 packet taco seasoning

-CLASSIC BEEF BOURGUIGNON

INGREDIENTS:

-5 strips bacon, cut into 1″ pieces

-3 1/2 lbs beef chuck, cut into 2″ pieces

-4 tablespoons unsalted butter, divided

-1 yellow onion, chopped

-3 large carrots, peeled and chopped

-5 garlic cloves, minced

-2 tablespoons tomato paste

-3 tablespoons all-purpose flour

-2 cups Burgundy wine

-2 cups beef stock

-1 tablespoon beef bouillon

-2 sprigs fresh thyme

-2 bay leaves

-10 oz frozen pearl onions, defrosted and drained

-16 oz cremini mushrooms, quartered

-Salt and pepper to taste

INSTRUCTIONS:

Preheat oven to 350°F.

Render bacon in a Dutch oven over medium-low heat. Remove and set aside.

Sear beef seasoned with salt and pepper in the same pot. Remove and set aside.

Sauté onions and carrots in butter. Add garlic, tomato paste, and flour. Stir well.

Add wine, stock, and herbs, scraping browned bits. Add beef, bacon, thyme, and bay leaves. Cover and braise in the oven for 2.5 hours.

Sauté mushrooms and pearl onions in remaining butter. Add to the pot, cook for another 45-60 minutes

Shrimp Newburg 🍤🍷

 

Shrimp Newburg 

Ingredients:

• 1 lb shrimp, peeled and deveined

• 2 tbsp unsalted butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup heavy cream

• 1/4 cup tomato paste

• 1/4 cup chicken broth

• 1/4 cup non-alcoholic white wine or chicken broth (substitute)

• 2 egg yolks, beaten

• 1 tsp Worcestershire sauce

• 1/2 tsp paprika

• Salt and pepper, to taste

• Fresh parsley, for garnish

• Cooked rice or puff pastry, for serving

Instructions:

1. In a large skillet, melt butter over medium heat. Add onion and garlic; sauté until softened.

2. Stir in tomato paste and cook for 1-2 minutes.

3. Add shrimp and cook until pink and opaque, about 3-4 minutes.

4. Pour in chicken broth and non-alcoholic white wine (or extra broth), and bring to a simmer.

5. In a small bowl, whisk egg yolks with heavy cream. Gradually add to the skillet, stirring constantly to avoid curdling.

6. Stir in Worcestershire sauce, paprika, salt, and pepper. Cook until the sauce thickens, about 2-3 minutes.

7. Serve over cooked rice or puff pastry, garnished with fresh parsley.

Notes:

• For a richer flavor, replace the non-alcoholic white wine with a splash of lemon juice.

Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins | Kcal: 350 | Servings: 4

Chicken tandoori 😋

 

Chicken Tandoori 

Here’s a classic Chicken Tandoori recipe for you:

### Ingredients:

- **For the Marinade:**

  - 1 cup plain yogurt

  - 2 tbsp lemon juice

  - 2 tbsp vegetable oil

  - 2 tbsp tandoori masala (available at Indian grocery stores)

  - 1 tsp ground cumin

  - 1 tsp ground coriander

  - 1 tsp paprika

  - 1/2 tsp ground turmeric

  - 1/2 tsp cayenne pepper (adjust to taste)

  - 4 cloves garlic, minced

  - 1-inch piece ginger, minced

  - Salt to taste

- **For the Chicken:**

  - 2 lbs chicken pieces (bone-in, skinless)

### Instructions:

1. **Prepare the Marinade:**

   - In a large bowl, mix the yogurt, lemon juice, vegetable oil, tandoori masala, cumin, coriander, paprika, turmeric, cayenne pepper, garlic, ginger, and salt.

   - Whisk until smooth and well combined.

2. **Marinate the Chicken:**

   - Make a few shallow cuts in the chicken pieces to help the marinade penetrate.

   - Coat the chicken pieces thoroughly with the marinade.

   - Cover and refrigerate for at least 4 hours, preferably overnight for the best flavor.

3. **Cook the Chicken:**

   - **Grilling Method:** Preheat your grill to medium-high heat. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.

   - **Oven Method:** Preheat your oven to 400°F (200°C). Place the chicken pieces on a baking sheet lined with foil. Bake for 25-30 minutes, turning halfway through, or until the chicken reaches the desired internal temperature.

4. **Serve:**

   - Serve hot with naan or rice, and garnish with fresh cilantro and lemon wedges if desired.

Enjoy your flavorful Chicken Tandoori!

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