WOULD YOU EAT THESE CRISPY CRUNCHY PARMESAN POTATOES

 

WOULD YOU EAT THESE CRISPY CRUNCHY PARMESAN POTATOES 

Ingredients:

2 lbs baby potatoes or Yukon Gold potatoes, halved or quartered

1/2 cup grated Parmesan cheese

1/4 cup panko breadcrumbs (for extra crunch)

2 tbsp olive oil

2 tbsp unsalted butter, melted

3 cloves garlic, minced

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme (or fresh)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Prepare the Potatoes:

In a large mixing bowl, toss the halved or quartered potatoes with olive oil, melted butter, minced garlic, garlic powder, onion powder, thyme, salt, and pepper.

Add the Parmesan Coating:

Add the grated Parmesan cheese and panko breadcrumbs to the potatoes, tossing to coat evenly.

Bake the Potatoes:

Spread the potatoes in a single layer on the prepared baking sheet, cut side down for maximum crispiness. Bake for 30-35 minutes, or until the potatoes are golden brown and crispy.

Serve:

Remove from the oven and garnish with fresh parsley. Serve hot as a side dish with your favorite meal.

Helpful Tips:

Extra Crispy: For extra crunch, broil the potatoes for the last 2-3 minutes of cooking.

Flavor Boost: Add a pinch of smoked paprika or cayenne pepper for a subtle kick.

GARLIC PORK CHOPS IN CREAMY MUSHROOM SAUCE

 

GARLIC PORK CHOPS IN CREAMY MUSHROOM SAUCE

INGREDIENTS:

4 bone-in pork chops

1 teaspoon saltCreamy Garlic Mushroom Pork Chops

1/2 teaspoon black pepper

2 tablespoons olive oil

1 tablespoon unsalted butter

1 pound mushrooms, sliced

4 cloves garlic, minced

1/2 cup chicken broth

1 cup heavy cream

1 tablespoon Dijon mustard

1 tablespoon fresh thyme leaves

INSTRUCTIONS:

PREPARE THE PORK CHOPS: Season pork chops with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook until browned, about 4-5 minutes per side. Remove and set aside.

MAKE THE SAUCE: In the same skillet, melt butter. Add mushrooms and cook until browned. Add garlic and cook for 1 minute. Pour in chicken broth and simmer until reduced by half.

FINISH THE SAUCE: Stir in heavy cream, Dijon mustard, and thyme. Simmer until sauce thickens.

RETURN THE PORK CHOPS: Return pork chops to the skillet and cook until heated through, about 2-3 minutes.

SERVE: Serve pork chops with creamy mushroom sauce.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4

Cheesy Parmesan Mozzarella Bites 🧀

 

Cheesy Parmesan Mozzarella Bites 🧀

Ingredients:

1 cup of grated Parmesan cheese

1 cup of shredded mozzarella cheese

1 large egg

1 teaspoon of onion powder

Instructions:

Start by preheating your oven to 350°F (175°C).

In a mixing bowl, combine the grated Parmesan, shredded mozzarella, egg, and onion powder. Stir these ingredients until the mixture is uniformly blended.

Take a baking sheet and line it with parchment paper. Pour the cheese mixture onto the sheet, spreading it out evenly.

Place the baking sheet in the oven and bake for about 15 minutes, or until the top is golden brown and the cheese is bubbly.

Once done, remove the baking sheet from the oven. Allow the baked mixture to cool for a few minutes before slicing it into bite-sized pieces.

Prep Time: 5 min | Total Time: 20 min | Servings: 4

Baked Cottage Cheese Eggs

                Baked Cottage Cheese Eggs

Ingredients

For the Egg Mixture:

4 large eggs

1 cup cottage cheese (full-fat or low-fat)

1/2 cup shredded cheese (cheddar, mozzarella, or your choice)

1/4 cup diced bell pepper (any color)

1/4 cup diced onion

1/4 cup chopped spinach (fresh or frozen)

Salt and pepper to taste

1 tsp garlic powder (optional)

1 tsp dried herbs (such as oregano or basil, optional)

For Garnish (Optional):

Fresh parsley or chives (chopped)

Additional shredded cheese

Instructions

Step 1: Preheat the Oven

Set the Temperature: Preheat your oven to 375°F (190°C).

Prepare Baking Dish: Grease a baking dish (8x8 or similar) with cooking spray or a little olive oil.

Step 2: Prepare the Egg Mixture

Mix Ingredients: In a large bowl, whisk together the eggs, cottage cheese, and shredded cheese until well combined.

Add Vegetables: Stir in the diced bell pepper, onion, chopped spinach, salt, pepper, garlic powder, and herbs (if using).

Step 3: Pour and Bake

Transfer to Dish: Pour the egg mixture into the prepared baking dish, spreading it evenly.

Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the top is lightly golden.

Step 4: Cool and Serve

Cool Slightly: Remove from the oven and let cool for a few minutes before slicing.

Garnish: Sprinkle with fresh parsley or chives and additional shredded cheese if desired.

Tips for Success

Check for Doneness: The eggs should be fully set in the center. If they are still jiggly, bake for an additional 5 minutes.

Customize: Feel free to add your favorite vegetables or cooked meats like bacon or ham for extra flavor.

Variations

Spicy Version: Add diced jalapeños or a dash of hot sauce for some heat.

Herb-Infused: Use fresh herbs like basil, thyme, or dill for a fragrant twist.

Enjoy !

Smash Burger Pancakes 🍔🥞

 

Smash Burger Pancakes 

Ingredients:

For the Smash Burgers:

1 lb ground beef (80/20 ratio for juiciness)

Salt and pepper to taste

4 slices cheddar cheese

4 small slider-sized hamburger buns (optional)

Optional toppings: pickles, lettuce, ketchup, mustard

For the Pancakes:

1 cup all-purpose flour

2 tbsp sugar

1 tsp baking powder

½ tsp baking soda

Pinch of salt

1 cup buttermilk

1 egg

2 tbsp melted butter

1 tsp vanilla extract

Butter for cooking

Instructions:

1. Prepare the Smash Burgers:

Divide the ground beef into 4 equal portions and roll them into loose balls.

Heat a skillet or griddle over medium-high heat. Place the beef balls on the hot skillet and smash them down with a spatula until they are thin patties.

Season with salt and pepper, and cook each side for about 2-3 minutes, until crispy and browned.

Add a slice of cheddar cheese on top of each patty and let it melt. Remove from heat and set aside.

2. Make the Pancakes:

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

In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients and mix until just combined (don’t overmix; a few lumps are okay).

Heat a non-stick skillet over medium heat and lightly butter the surface. Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

Repeat until all the batter is used.

3. Assemble the Smash Burger Pancakes:

Place a pancake on a plate, then top it with a smash burger patty. Add your favorite burger toppings (pickles, lettuce, ketchup, etc.).

Top with another pancake to create your “pancake bun.”

Serve as is or with a drizzle of syrup for a sweet-and-savory combo!

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4

Enjoy !

WOULD YOU EAT THIS BEEF & CABBAGE RICE SKILLET 🍲🥩🥬

 WOULD YOU EAT THIS BEEF & CABBAGE RICE SKILLET 

Ingredients:

1 lb ground beef

2 cups cabbage, shredded

1 cup uncooked white rice (or brown rice)

1 small onion, diced

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

2 cups beef broth

1 tsp paprika

1/2 tsp cumin

1/2 tsp dried thyme

Salt and pepper to taste

1 tbsp olive oil

Fresh parsley for garnish (optional)

Instructions:

Cook the Ground Beef: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat and set the beef aside.

Sauté the Onion and Garlic: In the same skillet, add the diced onion and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for an additional minute.

Add the Rice and Spices: Stir in the uncooked rice, paprika, cumin, thyme, salt, and pepper. Cook for 2-3 minutes, allowing the rice to lightly toast.

Add Tomatoes and Broth: Stir in the diced tomatoes (with their juices) and beef broth. Bring the mixture to a simmer.

Add Cabbage: Stir in the shredded cabbage. Cover the skillet and let everything simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Combine with Beef: Once the rice and cabbage are fully cooked, stir the browned ground beef back into the skillet. Cook for an additional 2-3 minutes to heat everything through.

Serve: Garnish with fresh parsley and serve hot. This dish pairs well with a side of crusty bread or a green salad.

Helpful Tips:

Customize It: Add other veggies like carrots or bell peppers for extra flavor.

One-Pot Wonder: This dish is perfect for a quick and easy weeknight dinner, all made in one skillet!

Cheesy Chicken Fritterss with a Spicy Mayo Drizzle

 

 Cheesy Chicken Fritterss with a Spicy Mayo Drizzle

Ingredients:

2 cups cooked chicken, shredded

1 cup shredded cheddar cheese

1/4 cup chopped fresh parsley

1/4 cup finely chopped onion

2 cloves garlic, minced

1 cup mashed potatoes

1/4 cup all-purpose flour

1 egg, beaten

1 cup breadcrumbs

Oil for frying

Salt and pepper to taste

For the Spicy Mayo:

1/2 cup mayonnaise

1 tablespoon sriracha sauce

1 teaspoon lemon juice

Salt to taste

Directions:

In a large bowl, combine the shredded chicken, cheddar cheese, parsley, onion, garlic, and mashed potatoes. Mix well.

Season with salt and pepper to taste. Shape the mixture into small balls.

Dredge each ball in flour, dip in beaten egg, and coat with breadcrumbs.

Heat oil in a deep frying pan over medium heat. Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

In a small bowl, mix together the mayonnaise, sriracha sauce, lemon juice, and salt to make the spicy mayo drizzle.

Drizzle the spicy mayo over the croquettes and garnish with additional chopped parsley.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 320 kcal | Servings: 4 servings