Potato Pancakes with Savory Beef and Cheese

 

Potato Pancakes with Savory Beef and Cheese 

Ingredients:

For the Pancakes:

- 4 medium-sized potatoes, peeled and grated

- 2 large eggs

- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)

- 1/4 teaspoon garlic powder

- Salt and pepper to taste

For the Filling:

- 1 pound ground beef

- 1 small onion, finely chopped

- 2 cloves garlic, minced

- 1/2 teaspoon paprika

- 1/4 teaspoon ground cumin

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 1 cup shredded mozzarella or cheddar cheese

Additional:

- Vegetable oil, for frying

- Chopped fresh parsley (optional, for garnish)

Instructions:

Prepare the Pancakes:

1. Grate the potatoes and squeeze out any excess liquid using a clean kitchen towel or cheesecloth.

2. In a large bowl, combine the grated potatoes, eggs, flour, garlic powder, salt, and pepper. Mix everything together until well combined.

Cook the Filling:

1. Heat a skillet over medium heat and brown the ground beef. 

2. Add the chopped onion and minced garlic, cooking until softened.

3. Season with paprika, cumin, salt, and pepper. Remove from heat and let cool for a few minutes.

Assemble the Pancakes:

1. Take a handful of the potato mixture and flatten it into a thin pancake shape.

2. Add a spoonful of the beef filling on top, then sprinkle with shredded cheese.

3. Cover the filling with another layer of the potato mixture and seal the edges to form a stuffed pancake.

Cook the Pancakes:

1. Heat vegetable oil in a skillet over medium heat.

2. Carefully place the stuffed pancakes into the pan and cook until golden brown on each side, about 3-4 minutes per side.

Serve:

1. Garnish with chopped fresh parsley, if desired.

2. Serve hot and enjoy your delicious homemade potato pancakes!

Salmon Marinade Recipes

 

Marinade 2-3 slices of fish per recipe. 

HONEY MUSTARD

2 tablespoons olive oil

1 tablespoon Dijon mustard

1 tablespoon honey

2 cloves minced garlic

1 tablespoon vinegar

Salt and pepper

ITALIAN HERBS

1 lemon- juice

1 tbsp Italian seasoning

3 cloves minced garlic

Salt and pepper

LEMON GARLIC

1 lemon juice

3 cloves garlic minced

Salt and pepper

SWEET AND SPICY

1 tbsp honey

1 tbsp vinegar

1/4 cup soy sauce

1 tsp cayenne powder

Salt and pepper

ORANGE GINGER

1/2 cup orange juice

2 cloves garlic minced

1 tablespoon minced ginger

1 tablespoon olive oil

Lemon zest

Salt and pepper

Black Pepper Chicken Wings with Mushrooms Recipe

 

Black Pepper Chicken Wings with Mushrooms Recipe 

 

Ingredients:

 

- 1.5 lbs chicken wings, separated into drumettes and flats (tips discarded, optional)

- 8 oz mushrooms, halved or quartered if large

- 2 tbsp soy sauce

- 1 tbsp oyster sauce (optional, adds umami)

- 1 tbsp black pepper

- 1 tbsp cornstarch

- 1 tbsp brown sugar (or to taste)

- 2 tbsp vegetable oil

- 2 cloves garlic, minced

- 1 scallion, thinly sliced (for garnish)

 

Instructions:

 

1. Marinate Chicken: In a bowl, combine the chicken wings with soy sauce, oyster sauce (if using), 1/2 tbsp black pepper, and brown sugar. Mix well and let marinate for at least 30 minutes (longer is better for deeper flavor).

2. Prepare Sauce: In a separate small bowl, whisk together the cornstarch with 2 tablespoons of water until smooth. Set aside.

3. Stir-fry Chicken: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken wings and stir-fry until browned on all sides and mostly cooked through, about 8-10 minutes. Remove the chicken from the skillet and set aside.

4. Stir-fry Mushrooms: Add the remaining 1 tbsp vegetable oil to the skillet. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Add the mushrooms and stir-fry for 3-4 minutes until softened and slightly browned.

5. Combine and Simmer: Return the chicken wings to the skillet. Add the remaining 1/2 tbsp black pepper. Pour the cornstarch slurry over the chicken and mushrooms. Stir to combine and cook for 1-2 minutes, or until the sauce has thickened and coats the chicken and mushrooms nicely.

6. Garnish and Serve: Garnish with the sliced scallion. Serve immediately.  This dish is delicious on its own or with rice.

 

Notes:

 

- The image suggests a glossy, dark sauce.  Adjusting the amount of brown sugar can influence the sweetness and color of the sauce.

- You can use other types of mushrooms, such as shiitake or button mushrooms.

- For spicier wings, add a pinch of red pepper flakes to the marinade.

Loaded Bacon Cheeseburger Alfredo Pasta

 

Loaded Bacon Cheeseburger Alfredo Pasta 

This dish brings back memories of family cookouts, blending the savory flavors of a cheeseburger with the comforting creaminess of Alfredo pasta. It's a hearty meal that's sure to delight your loved ones.

Ingredients:

1 pound ground beef

4 slices bacon, cooked and crumbled

2 cups penne pasta, cooked

1 cup Alfredo sauce

½ cup shredded cheddar cheese

¼ cup chopped pickles (optional)

Salt and pepper to taste

Directions:

Cook the Ground Beef:

In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess fat.

Combine Ingredients:

Add the cooked and crumbled bacon to the skillet with the ground beef.

Stir in the cooked penne pasta and Alfredo sauce until everything is well combined.

Add Cheese and Pickles:

Sprinkle the shredded cheddar cheese over the mixture and stir until the cheese is melted and the pasta is creamy.

If using, gently fold in the chopped pickles for an extra burst of flavor.

Season and Serve:

Taste and season with salt and pepper as needed.

Serve warm, garnished with additional bacon bits or cheese if desired.

This comforting dish is perfect for sharing with family and friends. Enjoy the delightful combination of flavors in every bite!

Fried Cabbage with Shrimp & Sausag

 

Fried Cabbage with Shrimp & Sausag

Ingredients:

- 1 small head of cabbage, chopped

- 1/2 lb shrimp, peeled and deveined

- 1/2 lb smoked sausage, sliced

- 2 cloves garlic, minced

- 2 tbsp olive oil

- 1/2 tsp smoked paprika

- Salt and pepper, to taste

- Fresh parsley, for garnish (optional)

Directions:

1️⃣ Cook the Sausage:

- In a large skillet over medium heat, add the sliced sausage. Cook for 4-5 minutes until browned and crispy. Remove the sausage from the skillet and set aside.

2️⃣ Sauté the Shrimp:

- In the same skillet, add olive oil and minced garlic. Sauté for 1-2 minutes until fragrant, then add the shrimp. Cook for 2-3 minutes, or until the shrimp turn pink and are fully cooked. Remove shrimp from the skillet and set aside.

3️⃣ Cook the Cabbage:

- Add the chopped cabbage to the skillet. Season with smoked paprika, salt, and pepper. Cook for 8-10 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.

4️⃣ Combine and Serve:

- Return the cooked sausage and shrimp to the skillet with the cabbage. Toss everything together and cook for an additional 2-3 minutes to ensure all ingredients are heated through.

5️⃣ Garnish:

- Garnish with fresh parsley before serving, if desired. Serve hot and enjoy!

Additional Information:

- Prep Time : 10 minutes

- Cook Time : 20 minutes

- Total Time : 30 minutes

- Calories : 350 kcal per serving

- Servings : 4 servings

This smoky, savory Fried Cabbage with Shrimp & Sausage is sure to be a hit for a cozy and flavorful dinner! 🥬🍤✨ See less

Cheesy Mashed Potato Puffs

 Cheesy Mashed Potato Puffs 😋🔥

These Cheesy Mashed Potato Puffs are crispy on the outside, soft and cheesy on the inside! They’re the perfect way to use up leftover mashed potatoes for a delicious snack, appetizer, or side dish.

Ingredients:

2 cups mashed potatoes (leftover or freshly made)

1 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

2 large eggs

1/4 cup milk

2 green onions, chopped

Salt and pepper to taste

Directions:

Preheat Oven: Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with cupcake liners.

Mix Ingredients: In a large bowl, combine the mashed potatoes, cheddar cheese, Parmesan cheese, eggs, milk, and chopped green onions. Season with salt and pepper to taste. Stir until well combined.

Fill the Muffin Tin: Spoon the mixture into the muffin tin, filling each cup about 3/4 full.

Bake: Bake for 20-25 minutes or until the tops are golden brown and slightly crispy.

Cool & Serve: Let them cool for a few minutes before removing from the tin. Serve warm with sour cream, ketchup, or your favorite dipping sauce!

🍋 Lemon Ginger Chicken with Pineapple Mango Salsa 🍍🌶️

 

🍋 Lemon Ginger Chicken with Pineapple Mango Salsa 🍍🌶️

This Lemon Ginger Chicken with Pineapple Mango Salsa dish is bursting with fresh, zesty, and tropical flavors! Juicy chicken bites coated in a lemon-ginger glaze, served over creamy coconut rice, topped with a vibrant pineapple mango salsa, and finished with a drizzle of spicy mayo. It’s the perfect blend of sweet, tangy, and spicy! 🌞✨

Ingredients:

Lemon Ginger Chicken:

1 lb chicken breast, cut into bite-sized pieces 🍗

1 tbsp fresh ginger, grated 🌿

Zest of 1 lemon 🍋

1/4 cup lemon juice 🍋

2 tbsp honey 🍯

1 tbsp soy sauce 🥄

1 tbsp olive oil 🌿

Salt & pepper to taste 🧂

Coconut Rice:

1 cup jasmine or basmati rice 🍚

1 cup coconut milk 🥥

1/2 cup water 💧

1/2 tsp salt 🧂

Pineapple Mango Salsa:

1/2 cup diced pineapple 🍍

1/2 cup diced mango 🥭

1/4 cup diced red onion 🧅

1 tbsp lime juice 🍋

Fresh cilantro, chopped (optional) 🌿

Salt & pepper to taste 🧂

Spicy Mayo:

1/4 cup mayonnaise 🍶

1-2 tsp sriracha (adjust for spice) 🌶️

1 tsp lime juice 🍋

Instructions:

Prepare the Coconut Rice: Rinse jasmine rice, then combine it with coconut milk, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until the rice is tender and infused with coconut flavor. 🍚🥥

Make the Lemon Ginger Glaze: In a small bowl, mix grated ginger, lemon zest, lemon juice, honey, and soy sauce. Set aside.

Cook the Chicken: Heat olive oil in a skillet over medium heat. Season chicken pieces with salt and pepper, then add to the skillet. Sear the chicken for 4-5 minutes until golden and cooked through. Pour the lemon ginger glaze over the chicken and cook for another 2-3 minutes, stirring occasionally, until the glaze thickens and coats the chicken. 🍗✨

Prepare the Pineapple Mango Salsa: In a bowl, combine diced pineapple, mango, red onion, lime juice, cilantro, salt, and pepper. Toss gently to mix. 🥑🍍

Make the Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Adjust spice level to taste. 🌶️🍶

Assemble the Bowl: Start with a base of coconut rice, add the lemon ginger chicken, and top with pineapple mango salsa. Drizzle with spicy mayo and garnish with fresh cilantro and lime wedges for extra flavor. 🌿🍋

This tropical-inspired bowl is the perfect combination of sweet, tangy, and spicy—a fresh and vibrant meal that’s sure to satisfy! 🌴💥