Cookies & Cream Cheesecake Deep-Fried Oreos

 

Cookies & Cream Cheesecake Deep-Fried Oreos

Craving a decadent treat that combines the rich flavor of cheesecake with the indulgence of deep-fried Oreos? These cookies & cream cheesecake deep-fried Oreos are the perfect solution!

Ingredients:

Cheesecake Filling:

8 oz cream cheese, softened

1/2 cup granulated sugar

1/2 cup sour cream

1 tsp vanilla extract

1/2 cup crushed Oreo cookies

Oreos:

1 package of regular Oreos (or your favorite variety)

Batter:

1 cup all-purpose flour

1/2 cup granulated sugar

1 tsp baking powder

1/4 tsp salt

1 large egg

1 cup milk

1 tsp vanilla extract

Frying:

Vegetable oil (for frying)

Toppings:

Powdered sugar (for dusting)

Extra crushed Oreo cookies (optional)

Directions:

Prepare the Cheesecake Filling:

In a medium bowl, beat the softened cream cheese until smooth.

Add the granulated sugar, sour cream, and vanilla extract. Mix until well combined.

Fold in the crushed Oreo cookies until evenly distributed. Set aside.

Prepare the Oreos:

Using a small spoon or a piping bag, carefully stuff each Oreo with the cookies & cream cheesecake filling. Make sure the filling is evenly distributed and smooth on the sides.

Prepare the Batter:

In a bowl, whisk together the flour, granulated sugar, baking powder, and salt.

In another bowl, whisk the egg, milk, and vanilla extract.

Combine the wet and dry ingredients, stirring until smooth.

Fry the Oreos:

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

Dip each stuffed Oreo into the batter, making sure it is fully coated.

Carefully drop the battered Oreos into the hot oil, a few at a time, and fry until golden brown, about 2-3 minutes. Use a slotted spoon to remove them and drain on paper towels.

Serve:

Dust the deep-fried Oreos with powdered sugar.

Optionally, sprinkle with extra crushed Oreo cookies for added flavor and texture.

Tips:

Ensure the oil is at the correct temperature to prevent the Oreos from becoming soggy or undercooked.

For a fun twist, you can dip the fried Oreos in chocolate or caramel sauce before serving.

Enjoy your Cookies & Cream Cheesecake Deep-Fried Oreos!

Sizzling Chinese Pepper Steak with Onions 😍😋

 

Sizzling Chinese Pepper Steak with Onions 

Ingredients

1 lb flank steak, thinly sliced against the grain

2 tablespoons soy sauce

1 tablespoon cornstarch

1 tablespoon vegetable oil

1 large onion, thinly sliced

2 bell peppers (any color), thinly sliced

3 cloves garlic, minced

1 tablespoon ginger, minced

1/4 cup soy sauce

1/4 cup beef broth

2 tablespoons oyster sauce

1 tablespoon hoisin sauce

1 teaspoon sugar

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

Cooked rice (for serving)

Green onions, chopped (for garnish)

Instructions

In a medium bowl, combine the sliced flank steak, 2 tablespoons soy sauce, and cornstarch. Mix well and let it marinate for 15 minutes.

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through, about 4-5 minutes. Remove the beef from the skillet and set aside.

In the same skillet, add the sliced onion and bell peppers. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Add the minced garlic and ginger to the skillet and stir-fry for another 1-2 minutes until fragrant.

In a small bowl, whisk together the 1/4 cup soy sauce, beef broth, oyster sauce, hoisin sauce, sugar, black pepper, and red pepper flakes (if using).

Return the cooked beef to the skillet and pour the sauce mixture over the beef and vegetables. Stir to combine and cook for another 2-3 minutes until the sauce has thickened and everything is heated through.

Serve the pepper steak over cooked rice and garnish with chopped green onions.

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

Kcal: 350 kcal | Servings: 4 servings

Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce 🥩🧀🍝

 

Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce 

Ingredients:

For the Steak:

1 lb steak (sirloin or ribeye), sliced into thin strips 

2 tbsp olive oil

Salt and pepper to taste

1 tsp garlic powder

1/2 tsp dried thyme 

For the Alfredo Sauce:

2 tbsp butter 

3 cloves garlic, minced 

1 cup heavy cream

1/2 cup Parmesan cheese, grated 

1/2 cup Gorgonzola cheese, crumbled 

Salt and pepper to taste

For the Pasta:

12 oz fettuccine or your choice of pasta 

Fresh parsley, chopped (for garnish) 

Extra Gorgonzola cheese, crumbled (for garnish) 

Instructions:

For the Steak:

Season the steak strips with salt, pepper, garlic powder, and dried thyme.

Heat olive oil in a skillet over medium-high heat.

Sear the steak strips for 2-3 minutes per side until browned and cooked to your desired doneness. Set aside.

For the Alfredo Sauce:

In the same skillet, melt butter and sauté minced garlic until fragrant.

Pour in the heavy cream and bring to a gentle simmer.

Stir in Parmesan and Gorgonzola cheeses until melted and the sauce is smooth.

Season with salt and pepper to taste.

For the Pasta:

Cook the fettuccine according to package instructions until al dente. Drain and set aside.

Toss the cooked pasta in the Alfredo sauce until well coated.

Assembly:

Serve the pasta topped with seared steak strips.

Garnish with fresh parsley and extra crumbled Gorgonzola cheese.

Notes:

For a spicier kick, add a pinch of red pepper flakes to the Alfredo sauce.

Pair with a side of garlic bread or a fresh green salad for a complete meal.

Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins | Kcal: 700 | Servings: 4

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!