Author: admin

Ingredients:

8 lasagna noodles, cooked and laid flat

1 medium zucchini, thinly sliced (lengthwise)

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

Salt and black pepper to taste

1 ball (4 oz) fresh burrata cheese, torn into pieces

Olive oil, for brushing

Fresh basil, for garnish

For the Lemon Pesto Drizzle:

1/4 cup basil pesto

1 tablespoon lemon juice

1 teaspoon lemon zest

1 tablespoon olive oil

Directions:

Preheat oven to 375°F (190°C). Lightly oil a baking dish.

In a bowl, combine ricotta, Parmesan, garlic powder, salt, and pepper.

Layer each lasagna noodle with zucchini slices and a few spoonfuls of ricotta mixture. Roll up gently and place seam-side down in the prepared dish.

Brush tops with olive oil and bake uncovered for 20–25 minutes until heated through and lightly golden.

Meanwhile, whisk together pesto, lemon juice, zest, and olive oil for the drizzle.

Remove roll-ups from the oven, top with torn burrata, and let it soften slightly over the warm pasta.

Drizzle with lemon pesto and garnish with fresh basil before serving.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 430 kcal | Servings: 4 servings

4 boneless pork chops, 1/2 inch thick
1 Tbsp olive oil
1 cup Parmesan cheese, grated
1 cup Italian bread crumbs
1 tsp black pepper
1 tsp garlic powder
Fresh herbsfor garnish

Preheat the oven to 350°F (175°C). Line a baking sheet with aluminum foil and lightly grease with cooking spray. On a plate, combine the Parmesan cheese, Italian bread crumbs, black pepper, and garlic powder. Mix thoroughly to ensure even distribution.
Rub each pork chop with olive oil, ensuring they are evenly coated.
Press each pork chop into the Parmesan mixture, coating both sides thoroughly. Place the coated pork chops on the prepared baking sheet. Bake for 40-45 minutes, or until the internal temperature reaches 145°F (63°C) and the coating is golden brown and crispy.
Remove from the oven and let rest for 5 minutes. Garnish with fresh herbs and serve hot.

Ingredients:
1 cup cooked quinoa, chilled
1 egg, lightly beaten
¼ cup panko breadcrumbs
For the Lemon-Tahini Cream:
⅓ cup tahini (sesame paste)
Juice of 1 lemon
3-4 tablespoons cold water
1 clove garlic, minced
For the Topping & Garnish:
1 ripe avocado
Sriracha or a beet reduction for red dots
Fresh rosemary or microgreens for garnish
Preparation:
1️⃣ Form the Quinoa Cake: In a bowl, mix the chilled cooked quinoa, beaten egg, breadcrumbs, and a pinch of salt and pepper. Form the mixture into a tight, round patty using a ring mold for a perfect shape.

2. Pan-Sear the Cake: Heat a tablespoon of oil in a non-stick skillet over medium-high heat. Carefully cook the quinoa cake for 4-5 minutes per side, until a deep golden-brown crust forms.
   3️⃣ Whip the Cream Sauce: While the cake cooks, whisk together the tahini, lemon juice, and minced garlic. Slowly drizzle in the cold water while whisking until you reach a smooth, creamy, sauce-like consistency. Season with salt.
   4️⃣ Create the Avocado Rose: Cut the avocado in half, remove the pit, and peel. Place it cut-side down and slice it very thinly. Fan the slices out into a long line, with each slice overlapping the last. Carefully roll the line of avocado up from one end to form a rose.
   5️⃣ Plate with Elegance: Pour a generous pool of the lemon-tahini cream onto a dark plate. Place the golden quinoa cake in the center. Carefully lift the avocado rose and place it on top of the cake. Use a squeeze bottle to make a semi-circle of sriracha dots around the sauce. Garnish with a sprig of fresh rosemary.
   Nutritional Value (Estimated per serving, 1 serving total):
   Calories: ~700 kcal
   Protein: ~20 g
   Fat: ~50 g
   Carbohydrates: ~45 g

Ingredients:
2 cups cooked chicken, shredded
2 cups baby spinach
2 cups Alfredo sauce
1 ½ cups mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 tbsp butter
2 garlic cloves, minced
Salt and pepper to taste

Directions:
Preheat oven to 350°F (175°C). Grease a baking dish.
Sauté garlic in butter until golden.
Add spinach and cook until wilted.
In a large bowl, mix chicken with Alfredo sauce.
Layer chicken mixture in the dish, followed by spinach.
Top with mozzarella and Parmesan cheese.
Bake for 30 minutes until cheese is melted and bubbly.

Prep Time: 20 mins
Kcal: 410 per serving
Tips: For extra creaminess, add ½ cup of heavy cream to the sauce.

Ingredients

For Chicken Tikka:
500g boneless chicken (cut into cubes)
½ cup thick yogurt
1 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tsp red chili powder
½ tsp turmeric powder
1 tsp garam masala
½ tsp cumin powder
½ tsp coriander powder
Salt to taste
1 tbsp oil
1 tbsp besan (gram flour) (optional)
1 tbsp butter (for grilling)

For Masala Gravy:
2 tbsp oil
1 tbsp butter
1 bay leaf
1 cinnamon stick
2 green cardamoms
1 onion (finely chopped)
1 tbsp ginger-garlic paste
2 tomatoes (pureed)
1 tbsp tomato paste (optional)
1 tsp red chili powder
½ tsp turmeric powder
1 tsp coriander powder
½ tsp cumin powder
1 tsp garam masala
Salt to taste
½ cup fresh cream
2 tbsp chopped coriander leaves
1 tsp dried fenugreek leaves (kasuri methi)

Instructions

1. Marinate the Chicken:

In a bowl, mix yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, garam masala, cumin powder, coriander powder, salt, oil, and besan.

Add the chicken pieces and coat well. Cover and refrigerate for at least 1 hour (overnight for best results).

2. Cook the Chicken Tikka:

Heat a grill pan or tandoor, apply butter, and cook the marinated chicken on medium heat until charred and cooked through (about 8-10 minutes).

Alternatively, you can bake at 200°C for 15-20 minutes, turning once halfway. Set aside.

3. Prepare the Masala Gravy:

Heat oil and butter in a pan, add bay leaf, cinnamon, and cardamoms.

Add chopped onions and sauté until golden brown.

Add ginger-garlic paste and sauté until raw smell disappears.

Pour in tomato puree and tomato paste. Cook until the oil separates.

Add red chili powder, turmeric, coriander powder, cumin powder, garam masala, and salt. Mix well.

Add grilled chicken pieces and mix. Pour in fresh cream and stir.

Crush kasuri methi between your palms and add it to the gravy.

4. Final Touch & Serve:

Simmer for a few minutes until the flavors blend.

Garnish with chopped coriander leaves.

Serve hot with naan, roti, or steamed rice.

Enjoy your homemade Chicken Tikka Masala!

Photo Credit – Timolina

Savory Ground Beef and Rice Casserole with French Onion Flavor

Ingredients:

1 pound ground beef
1 cup long-grain white rice
2 cups beef broth
1 large onion, thinly sliced
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
Salt and pepper to taste
1 cup shredded Swiss cheese
1/2 cup French fried onions (optional, for topping)

Directions:

Preheat oven to 350°F (175°C).
In a large skillet, heat olive oil over medium heat. Add the sliced onions and sauté for about 10-12 minutes, or until they are caramelized and golden brown.
Add the ground beef to the skillet with the onions, breaking it apart with a spatula. Cook until the beef is browned and cooked through, about 5-7 minutes. Drain any excess fat.
Stir in the garlic powder, onion powder, dried thyme, salt, and pepper. Mix well to combine.
In a large mixing bowl, combine the cooked beef and onion mixture with the uncooked rice and beef broth. Stir until everything is well mixed.
Transfer the mixture to a greased 9×13 inch baking dish. Cover with aluminum foil and bake for 30 minutes.
After 30 minutes, remove the foil and sprinkle the shredded Swiss cheese on top. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
If desired, sprinkle French fried onions on top during the last 5 minutes of baking for added crunch.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour

Kcal: 350 kcal | Servings: 6 servings

Ingredients:
For the Mushrooms:
1 lb button mushrooms, cleaned and sliced
1 cup all-purpose flour
2 tsp garlic powder
1 tsp paprika
Salt and pepper, to taste
2 large eggs, beaten
1 cup breadcrumbs or panko
Vegetable oil, for frying
For the Ranch Dip:
½ cup mayonnaise
½ cup sour cream
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
1 garlic clove, minced
1 tsp lemon juice
Salt and pepper, to taste
Directions:
Ranch Dip: Mix mayonnaise, sour cream, dill, chives, garlic, and lemon juice in a bowl. Season with salt and pepper. Refrigerate until serving.
Mushrooms: In a dish, combine flour, garlic powder, paprika, salt, and pepper. Place beaten eggs in a second dish, and breadcrumbs or panko in a third.
Heat oil in a skillet over medium-high. Dredge mushrooms in flour, dip in eggs, then coat with breadcrumbs.
Fry in batches until golden (about 2-3 mins each side). Drain on paper towels.
Serve hot with the ranch dip.
Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins
Calories: 300 kcal per serving | Servings: 4

Ingredients:

• 1 lb (450g) chicken thighs or breast, cut into strips
• Salt and pepper
• 1 tbsp oil (vegetable or olive oil)

For the Glaze:

• 1/4 cup soy sauce
• 1/4 cup honey or brown sugar
• 2 tbsp rice vinegar or apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp cornstarch mixed with 1 tbsp water (for thickening)

Steps:

1. Prepare the Chicken:

Season the chicken strips with salt and pepper.

2. Sear the Chicken:

Heat oil in a pan over medium-high heat. Add the chicken strips and cook until browned on both sides and nearly cooked through. Remove from the pan and set aside.

3. Make the Glaze:

In the same pan, add soy sauce, honey, vinegar, garlic, and ginger. Bring to a simmer, stirring constantly until it starts to thicken slightly.

4. Thicken the Sauce:

Add the cornstarch slurry (cornstarch mixed with water) to the sauce, stirring continuously until it thickens to a glaze-like consistency.

5. Combine and Caramelize:

Return the chicken to the pan and toss in the glaze. Continue cooking for a few minutes, coating the chicken until it’s glossy and caramelized.

6. Sprinkle with dried herbs if desired and serve

Make your fries go from plain to flavorful in seconds with this simple DIY seasoning blend! Just mix, store, and sprinkle. Perfect for fries, wedges, or even popcorn. 💯

✅ Ingredients:

• 1 tbsp paprika (smoked or sweet)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt (adjust to taste)
• ½ tsp ground black pepper
• ½ tsp chili powder or cayenne (optional)
• ½ tsp dried oregano or thyme (optional)

👩‍🍳 Instructions:

1. Mix all in a bowl or spice jar.
2. Store up to 3 months.
3. Sprinkle on hot fries and toss to coat evenly.

💡 Pro Tip:
Add Parmesan for cheesy fries, or use this on popcorn or sweet potato fries too!

Ingredients
For the Peach Layer:

3 cups fresh peaches, diced

3 tablespoons lemon juice

2 tablespoons granulated sugar

For the Crust:

1 cup graham cracker crumbs

½ cup unsalted butter, melted

For the Cheesecake Filling:

8 ounces cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy cream (whipped to stiff peaks or use whipped topping)

Instructions

Prepare the peach topping: In a saucepan, combine diced peaches, lemon juice, and sugar. Cook over medium heat for 5–7 minutes until peaches soften and the mixture thickens slightly. Remove from heat and let cool.

Make the crust: In a mixing bowl, combine graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of an 8×8-inch dish lined with parchment paper. Chill in the refrigerator while making the filling.

Prepare the cheesecake filling: Beat the cream cheese until smooth. Add powdered sugar and vanilla extract and mix until creamy. Gently fold in the whipped cream until light and fluffy.

Assemble the bars: Spread the cheesecake filling evenly over the chilled crust. Top with the cooled peach mixture.

Chill: Refrigerate for at least 4 hours or until set.

Serve: Slice into bars and serve chilled.

Enjoy these creamy, fruity, and refreshing no-bake cheesecake bars—perfect for summer!