Meatballs with Potatoes and Cheese

 

Meatballs with Potatoes and Cheese

Ingredients :

3 peeled parboiled Russet potatoes

1 diced white onion

1 pinch dried paprika

1 pinch dried parsley

2 cups shredded mozzarella

1½ pounds ground beef

Salt and black pepper to taste

For the Bechamel Sauce:

5 tablespoons butter

4 cups milk

4 tablespoons all-purpose flour

2 teaspoons salt

½ teaspoon nutmeg

Instructions :

First, make the bechamel sauce.

Melt the butter in a skillet, then stir in the flour.

Whisk and cook for about 6 minutes or until golden.

Heat the milk in a pan until it’s close to a boil but not quite.

Add a cup of milk at a time to the flour mixture, whisking until smooth between each addition.

Bring the mixture to a boil, turn down the heat a bit and cook for 10 minutes, stirring all the time.

Season with salt and black pepper and add nutmeg.

Preheat the oven to 400°F.

Mix the beef, onion, parsley, nutmeg, salt, and pepper in a bowl.

Shape it into meatballs.

Line a round casserole dish with potato slices and also up the sides.

Arrange the meatballs on top.

Put some potato slices between each one.

Pour the bechamel sauce on top.

Sprinkle over the cheese and bake for 15 minutes or until golden.

🧀 Rich and Creamy Shrimp and Crab Spinach Dip with Garlic and Parmesan 🧄

  

Rich and Creamy Shrimp and Crab Spinach Dip with Garlic and Parmesan 

Ingredients:

1/2 pound shrimp, peeled, deveined, and chopped

1/2 pound lump crab meat

2 cups fresh spinach, chopped

8 oz cream cheese, softened

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

3 garlic cloves, minced

1 teaspoon Old Bay seasoning

Salt and pepper to taste

1 tablespoon olive oil

Tortilla chips, crackers, or toasted bread for serving

Directions:

Cook the Shrimp: Heat olive oil in a skillet over medium heat. Add the chopped shrimp and cook for 2-3 minutes, until pink and fully cooked. Remove from heat and set aside.

Prepare the Dip: In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, Old Bay seasoning, salt, and pepper. Mix until smooth and well combined.

Add the Seafood and Spinach: Stir in the cooked shrimp, crab meat, chopped spinach, mozzarella, and Parmesan cheese until everything is well incorporated.

Bake: Preheat your oven to 375°F (190°C). Transfer the dip mixture into an oven-safe dish and spread it out evenly. Bake for 20-25 minutes, or until the dip is bubbly and golden on top.

Serve: Remove from the oven and let the dip cool slightly. Serve warm with tortilla chips, crackers, or toasted bread for dipping.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 300 kcal per serving | Servings: 8

HOMEMADE CHURROS

 

HOMEMADE CHURROS

RECIPE

1 cup flour

¹/² milk

¹/² water

¹/² teaspoon salt

2¹/² tablespoons sugar

2 tablespoons butter

Veg oil for frying

Chocolate for serving

PROCEDURE

Step 1- Bring milk, sugar, salt and butter to a boil a saucepan. Once it's boiled, remove from heat and immediately add the flour and mix with a wooden spoon until it forms a dough, making sure not to overmix.

Step 2- Transfer the dough to a piping bag fitted with a large star nozzle and let it rest for 2 minutes. Meanwhile l heat oil in a heavy- bottomed pan, carefully l pipe strips of dough over the hot oil and cut them with scissors. Fry until they achieve a golden brown color

Step 3- After frying, drain the churros on tissue paper and roll them in castor sugar. Serve with chocolate

Tips

-Avoid over mixing the dough for soft churros

-Ensure the oil is at the right temperature, too hot will brown quickly and remain raw inside, and too cold will distort the shape

-Flavor castor sugar with cinnamon but is optional

-Avoid crowding the oil while frying to maintain the temperature

-To check oil temperature, pinch a small dough piece and put it in the oil, it should rise slowly and then brown

Enjoy your churros 

🍤 Crispy Fried Shrimp Tossed in a Spicy, Creamy, and Sweet Sauce 🌶️

 

Crispy Fried Shrimp Tossed in a Spicy, Creamy, and Sweet Sauce 

Ingredients:

For the shrimp:

1 lb large shrimp, peeled and deveined

1/2 cup buttermilk

1/2 cup all-purpose flour

1/2 cup cornstarch

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper, to taste

Vegetable oil, for frying

For the Bang Bang sauce:

1/2 cup mayonnaise

2 tablespoons sweet chili sauce

1 tablespoon sriracha (adjust for spice preference)

1 tablespoon honey (optional for added sweetness)

For garnish (optional):

Chopped green onions

Sesame seeds

Lime wedges

Instructions:

Marinate the Shrimp:

In a medium bowl, combine the shrimp with buttermilk and let it marinate for about 10-15 minutes. This step tenderizes the shrimp and infuses flavor.

Prepare the Sauce:

In a separate small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey (if desired). Set this Bang Bang sauce aside for later.

Coat the Shrimp:

In another bowl, mix the flour, cornstarch, garlic powder, paprika, salt, and pepper. After marinating, remove the shrimp from the buttermilk, allowing excess to drip off, and dredge in the flour mixture until thoroughly coated.

Fry the Shrimp:

Heat about 1 inch of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Fry the shrimp in batches for 2-3 minutes on each side or until they turn golden brown and crispy. Once done, transfer the shrimp to a paper towel-lined plate to absorb any extra oil.

Toss in Sauce:

After frying, toss the shrimp in the prepared Bang Bang sauce, ensuring they are well-coated.

Serve:

Garnish your delicious shrimp with chopped green onions, sesame seeds, and lime wedges. Enjoy them right away as a delightful appetizer or serve them over rice for a complete meal.

Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

Banana Pudding with Extra Bananas

 Banana Pudding with Extra Bananas

Ingredients:

1 (5 oz) package instant vanilla pudding mix

2 cups cold milk

1 (14 oz) can sweetened condensed milk

1 1/2 cups heavy whipping cream

1 tsp vanilla extract

1 box vanilla wafers (about 45-50 cookies)

6-8 ripe bananas (more if you want it extra banana-y)

Instructions:

Prepare the Pudding:

In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth.

Stir in the sweetened condensed milk until fully combined.

Let the mixture chill in the refrigerator for about 5 minutes to set.

Whip the Cream:

In another bowl, whip the heavy whipping cream until it forms soft peaks.

Fold the whipped cream into the pudding mixture until smooth and well combined.

Assemble the Pudding:

In a large serving dish or individual cups, layer the vanilla wafers, pudding mixture, and bananas.

Start with a layer of vanilla wafers, then add a layer of sliced bananas, and top with a generous amount of pudding mixture.

Repeat the layers, finishing with a layer of pudding on top.

Chill and Serve:

Cover the dish with plastic wrap and refrigerate for at least 2-3 hours or overnight to allow the flavors to meld.

Just before serving, add a few more slices of banana on top and some crushed vanilla wafers for extra crunch.

Enjoy your banana pudding with those extra bananas! 

Sausage, Gravy, and Biscuit Pie

 

Sausage, Gravy, and Biscuit Pie

Ingredients:

• 1 lb sausage

• 2 cups milk

• 1/4 cup all-purpose flour

• 8 biscuits (pre-made or homemade)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon ground sage

• Optional: 1/2 teaspoon crushed red pepper flakes for a spicy kick

Directions:

1. Cook the sausage in a large skillet over medium heat until it's browned. As it cooks, break up the meat into smaller pieces.

2. Sprinkle flour over the cooked sausage, stir it in, and let it cook for about 2 minutes.

3. Gradually pour in the milk while stirring constantly. Turn up the heat to medium-high, letting the mixture come to a boil. Then, reduce the heat and let it simmer until the gravy thickens, which should take around 5 minutes. Season the gravy with salt, pepper, and sage.

4. Preheat your oven to 375°F (190°C).

5. Arrange the biscuits in a single layer in a 9x13 inch baking dish.

6. Pour the sausage gravy over the biscuits.

7. Bake in the preheated oven for 25-30 minutes, or until the biscuits turn golden brown.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Calories: 350 kcal per serving | Servings: 6 servings

Hawaiian Chicken Salad

 

Hawaiian Chicken Salad

Ingredients:

• 1 Chicken breast, large

• 1/2 Avocado

• 1/2 cup Cherry tomatoes

• 2 tbsp Cilantro, chopped

• 2 Garlic cloves, minced

• 1/4 tsp Ginger powder

• Zest of 1 Lime

• 1/4 tsp Onion powder

• 3/4 cup Fresh pineapple pieces

• 1/2 Red onion, thinly sliced

• 4 cups Romaine lettuce, chopped

• 1/3 cup Light coconut milk

• 1/2 tsp Honey

• 1 1/2 tbsp Lime juice

• 1 tbsp Tamari sauce (gluten-free soy sauce)

• 1 1/2 cups Cooked quinoa

• Black pepper, to taste

• 1/4 tsp Paprika

• 1/2 tsp Salt

• 3 tbsp Olive oil

• 1/4 tsp Cumin

• 1/4 cup Fresh pineapple juice

Instructions:

1. Cook Chicken: Season the chicken breast with salt, pepper, and paprika. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken breast until golden brown on both sides and fully cooked through, about 6-8 minutes per side. Once cooked, let it rest for a few minutes before slicing it into thin strips.

2. Prepare Salad Base: In a large salad bowl, combine the chopped romaine lettuce, sliced cherry tomatoes, diced avocado, chopped cilantro, minced garlic, ginger powder, lime zest, onion powder, sliced red onion, and fresh pineapple pieces.

3. Make Dressing: In a small bowl, whisk together the light coconut milk, honey, lime juice, tamari sauce, and remaining olive oil. Season with salt and pepper to taste. Adjust the sweetness or acidity according to your preference.

4. Add Quinoa: Add the cooked quinoa to the salad bowl with the other ingredients.

5. Toss Salad: Pour the dressing over the salad ingredients. Toss everything together until well combined, ensuring all ingredients are evenly coated with the dressing.

6. Garnish: Sprinkle the salad with ground cumin for an extra burst of flavor.

7. Serve: Divide the salad into individual serving bowls. Drizzle each portion with a bit of fresh pineapple juice for a refreshing touch