Category: Recipes

Ham egg and cheese roll ups!
INGREDIENTS
10 large eggs
2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
2 tbsp. butter
1 1/2 c. shredded cheddar
1 c. baby spinach
1 c. chopped tomatoes
20 slices ham

DIRECTIONS
Heat broiler. In a large bowl, crack eggs. Whisk together with garlic powder and season with salt and pepper.
In a large nonstick skillet over medium heat, melt butter. Add eggs and scramble, stirring occasionally, 3 minutes. Stir in cheddar until melted, then stir in baby spinach and tomatoes until combined.
On a cutting board, place two slices of ham. Top with a big spoonful of scrambled eggs and roll up. Repeat with remaining ham and scrambled eggs.
Place roll-ups in a shallow baking dish and broil until ham is crispy, 5 minutes.

Directions:

1. In a blender, combine:

1 cup rolled oats

¾ cup milk (any kind)

1 ripe peach, diced

1 ripe banana

2 eggs

½ tsp cinnamon

1 tsp baking powder

1 tsp vanilla extract

Pinch of salt

2. Blend until smooth and well combined.

Heat a non-stick skillet over medium heat and lightly grease with butter or oil.

4. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook the other side for 2–3 minutes or until golden.

Serve warm with fresh peach slices or your favorite toppings.

Tip:

If the batter feels too thick, add a splash of milk to loosen it.
Perfect for a healthy breakfast or snack!

Let me know if you want topping ideas or ingredient swaps!

Ingredients For the filling:
1 tablespoon olive oil
9 oz flank steak or sirloin, thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 small red bell pepper, diced
1/2 small onion, finely sliced
4 cloves of garlic, minced

For assembling:
4 medium flour tortillas
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 tablespoon butter (for cooking)
Fresh chopped parsley (garnish)

Directions:
Heat the olive oil in a skillet over medium heat. Add the steak, sprinkle with salt, pepper, and paprika. Sauté for 4-5 minutes on each side until browned and cooked through. Remove the steak from the pan and set aside.

In the same skillet, add the diced bell pepper and sliced onion. Sauté for about 5 minutes until softened and lightly caramelized. Stir in the minced garlic and cook for 30 seconds until fragrant. Remove from heat.
Lay out the tortillas on a clean surface. Sprinkle half of the mozzarella and cheddar evenly over two of the tortillas.

Top with the cooked steak, sautéed vegetables, and the remaining cheese. Place the other two tortillas on top to form quesadilla sandwiches.

Heat a clean skillet over medium heat and melt half of the butter. Cook one quesadilla at a time for 2-3 minutes per side, pressing down gently, until the tortilla is golden brown and the cheese is melted. Repeat with the second quesadilla.

Transfer to a cutting board and let themrest for a minute. Cut into wedges and sprinkle with chopped parsley.

Discover the “Bizcocho Castella Golden Cloud of Japan”, a Japanese sponge cake of incomparable delicacy, ideal to accompany your tea or coffee! This minimalist dessert is distinguished by its smooth, glossy and caramelized top, a deep golden brown, which contrasts beautifully with its pale, airy yellow interior. Its texture is incredibly light and fluffy, with a fine and regular mie that literally melts in your mouth. Cut in neat parts, this Castella embodies the elegance of simplicity and the promise of an unforgettable gourmet break.

A delicate, airy and slightly sweet dessert, with a spongy and fondant texture. Perfect to accompany tea or a gourmet moment with the family!

Ingredients: (For a square mold of 15×15 cm or a bread mold of 20 cm)

6 large-caliber eggs (at room temperature)
180g of powdered sugar
150g type 45 wheat flour (low protein)
50 ml of warm milk (approximately 40°C)
2 tablespoons of honey
1 teaspoon vanilla extract (optional)
A pinch of salt (optional)

Preparation:

Preheat your oven to 160°C (325°F). Shirt a square mold or bread mold with sulfurized paper, letting it run over the edges for easy dismantling.

In a small bowl, mix warm milk and honey until honey is completely dissolved. Add vanilla extract if you use it Let it linger.

Sift flour in another bowl and set aside.

In a large bowl, whip eggs and sugar together using an electric beater at medium-high speed for 8 to 10 minutes, until it triples the volume, becomes very pale, thick, and forms a ribbon when you lift the whips. This is a crucial stage in cake aerology!

Gently combine the sifted flour in twice, using a spatula to gently mix until the dough is smooth and homogeneous. Be careful not to mix too much to avoid losing the air embedded in the batter.

Once the flour is almost incorporated, add the warm milk and honey mixture and continue to mix gently until the dough is homogeneous and airy.

Pour batter into prepared mold. Gently pat the mold onto the worktop to remove air bubbles.

Bake for 50 to 60 minutes.

Castella cooking is slow and gentle to get that fine medium.

The cake must be nice gilded on top and a toothpaste inserted in the center must come out clean.

Once baked take cake out of oven. Let it cool completely in the mold on a grill.

For optimal texture, wrap the cooled cake in plastic wrap and let it sit overnight before slicing and serving.

Castella is better once he rested. To dismantle it, put a knife over the edges if necessary, then use sulfurized paper to remove it.

Cut the Castella into thick, regular slices. It’s delicious nature, or accompanied by some fresh fruit like strawberries.

Prep time: 20 minutes
Cooking time: 50-60 minutes
Rest time: minimum 1 hour (cooling)
Portions : 6-8 parts

Ingredients:
1 pound ground beef
1 medium onion, chopped
1 chopped bell pepper
2 minced garlic cloves
2 c. With cajun seasoning soup
1 teaspoon of smoked paprika
1 teaspoon of salt
1/2 teaspoon black pepper
1 can of diced tomatoes with green peppers, undrained
1 block of cream cheese with ramen
1 cup of beef broth
1 cup of heavy cream
8 oz elbow macaroni
2 cups of cheddar cheese, grated
1 tablespoon of olive oil
Minced fresh parsley (for garnish)

Itineraries:

Heat the olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 6-7 minutes. Drain excess fat.

To the beef, add chopped onion, pepper and minced garlic. Simmer for 3-4 minutes until the vegetables are tender and the garlic is fragrant.
Sprinkle cajun seasoning, smoked paprika, salt and black pepper. Stir to coat beef and vegetables with spices.

Pour the diced tomatoes with green chilies, cream cheese, beef broth and heavy cream. Stir until the cream cheese is fully melted and the mixture becomes smooth.

Add the pasta and bring to a simmer.
Cover and bake for about 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.

Once the pasta is cooked and creamy, stir in the cheddar. Keep stirring until the cheese is fully melted and incorporated into the sauce.
Taste and adjust the seasoning if necessary. Finally topped with freshly chopped parsley.

Ingredients
For the Meatballs:
1lb ground beef
1/2 cup breadcrumbs
1 egg
1/4 cup grated Parmesan
4 cloves garlic, minced
1 small onion, finely grated
2 tsp fresh parsley, chopped (plus extra for garnish)
1 tsp salt
1/8 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
2 tbsp olive oil (for frying)

For the Mushroom Gravy:
2 tbsp butter
8 oz (225g) mushrooms, sliced (button, cremini, or mixed)
2 tbsp all-purpose flour
2 cups beef broth
1 tsp Worcestershire sauce
1/2 tsp thyme (dried or fresh)
1/4 cup heavy cream
Salt and pepper to taste

For the Mashed Potatoes:
2 lbs potatoes, peeled and diced
4 tbsp butter
1/2 cup milk or cream
Salt and pepper to taste

Instructions

In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, onion, parsley, salt, and black pepper, onion powder and garlic powder. Mix until just combined. Roll into meatballs. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides (they don’t need to be fully cooked yet). Set aside.

In the same skillet, melt the butter. Add the mushrooms and sauté until browned and softened (about 5-7 minutes). Sprinkle the flour over the mushrooms and stir well to cook the flour for 1-2 minutes. Slowly pour in the beef broth while stirring continuously to avoid lumps. Add Worcestershire sauce and thyme. Let the gravy simmer and thicken (5-7 minutes). Stir in the heavy cream.Season with salt and pepper to taste.

Return the meatballs to the skillet. Simmer in the gravy for 10 minutes until cooked through.

Boil the diced potatoes in salted water until fork-tender (for about 15 minutes). Drain the potatoes and mash with butter and milk until creamy. Season with salt and pepper to taste. Spoon mashed potatoes onto a plate or bowl. Top with the meatballs and pour over the rich mushroom gravy. Garnish with fresh parsley.

Prep time: 20 minutes
Cooking time: 30 minutes
Portions : 2-3
Calories: about 620 per serving

🌿 Ingredients
Juicy grilled chicken breast slices 🍗

Al dente penne pasta 🍝

Baby golden roasted potatoes dor

Garlic Parmesan Buttercream Cr🧀

Fresh chives and parsley 🌱

Olive oil salt black pepper Italian herbs

🥣 Instructions
Start by roasting baby potatoes in olive oil, herbs and seasonings until perfectly coated. Grill the chicken breast until well charred and cooked through. Simultaneously, cook the pasta and set aside. In a skillet, melt butter and sauté garlic, then add cream and parmesan to create a garlic herb sauce. Toss the pasta in the sauce, coat everything nicely and top with chopped chives and parsley.

💡 Optional add-ons
Add spinach or mushrooms to the sauce for more flavor, or squeeze some fresh lemon over the chicken before serving!

Ingredients:

2 medium sweet potatoes, peeled and cubed

2 medium beets, peeled and cubed

2 tablespoons olive oil

100 grams crumbled feta cheese

1/4 cup toasted walnuts (optional)

2 tablespoons fresh parsley, chopped

1/4 cup plain yogurt

1 tablespoon lemon juice

1 teaspoon honey

Salt and pepper, to taste

Directions:

Preheat the oven to 400°F (200°C).

Toss the sweet potato cubes and beet cubes in olive oil, salt, and pepper, then spread them on a baking sheet.

Roast for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.

While the vegetables are roasting, whisk together yogurt, lemon juice, honey, salt, and pepper to create the dressing.

Once the roasted vegetables are ready, let them cool slightly before tossing them in a large bowl with feta cheese, toasted walnuts (optional), and chopped parsley.

Drizzle the yogurt dressing over the salad and toss gently to coat. Serve immediately or refrigerate for later.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 320 kcal | Servings: 4 servings

Ingredients:
Mozzarella sticks:
12 mozzarella string cheese sticks (or block mozzarella cut into sticks)
1/2 cup all-purpose flour
2 large eggs, beaten
1 tablespoon milk
1 ½ cups seasoned breadcrumbs (or panko for extra crunch)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Vegetable oil, for frying

For the Nashville hot coating:
4 tablespoons hot oil (from frying)
1 teaspoon cayenne pepper
1 tablespoon brown sugar
1/2 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon chili powder
Pinch of salt

Freeze the mozzarella sticks for 30 minutes until they’re firm. This will help prevent them from melting too quickly during frying.

Place the flour in one bowl. In a second bowl, whisk the eggs with milk. In a third bowl, combine the breadcrumbs, salt, pepper, paprika, and garlic powder.

Dip each frozen mozzarella stick into the flour, then egg, then breadcrumbs. For an extra crispy coating, dip again in egg and breadcrumbs. Freeze again for at least 20 more minutes to firm up before frying.

Heat vegetable oil in a deep pan to 350°F.

Fry the sticks in batches for 1-2 minutes or until golden brown and crispy. Remove them and drain on paper towels.

In a small bowl, combine 4 tablespoons of the hot frying oil with cayenne pepprer, brown sugar, paprika, garlic powder, chili powder, and salt. Mix well.

🥐 3-Ingredient Puff Pastry Dough

Ingredients:

• 2 cups all-purpose flour
• 1 & 1/4 cups salted butter (cold, cubed)
• 2/3 cup ice-cold water

Instructions:

1. Cut the cold butter into small cubes and refrigerate until ready to use.
2. In a large mixing bowl, add the flour. Pour in the ice-cold water.
3. Add the chilled butter to the bowl. Mix everything gently using your hands or a pastry cutter. Don’t overmix—chunks of butter are okay!
4. On a floured surface, roll the dough into a rectangle.
5. Fold the rectangle into thirds (like a letter).
6. Turn it 90°, then roll it out again. Repeat the folding one more time.
7. For the final time, roll it out flat. Your puff pastry dough is ready!
8. Chill for 30 minutes before using for best results.

🥧 4-Ingredient Homemade Pie Crust

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup salted butter (cold, cubed)
• 6 tablespoons cold water
• 1/2 teaspoon sugar

Instructions:

1. In a large bowl, mix flour and sugar.
2. Add the cold, cubed butter. Use your fingers or a pastry cutter to break it down into pea-sized bits.
3. Gradually add the cold water, mixing gently until the dough starts to come together.
4. Transfer to a lightly floured surface and knead just until it forms a smooth dough (don’t overwork it).
5. Divide in half if making a top and bottom crust. Flatten into discs, wrap in plastic, and chill for at least 30 minutes.
6. Roll out and use as desired—perfect for sweet or savory pies!