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🌿 Description

Succulent chicken breasts pounded thin and rolled into elegant involtini, filled with a creamy blend of spinach and ricotta. These golden parcels are seared and gently baked, then draped in a decadent truffle cream sauce. Served atop a bed of velvety parmesan polenta for the ultimate indulgent Italian-inspired dinner.

🧀 Ingredients

For the Chicken Involtini:
• 2 large chicken breasts (halved and pounded thin)
• 1 cup ricotta cheese
• 1 cup baby spinach (sautéed and chopped)
• 1 garlic clove (minced)
• Salt & pepper to taste
• 1/4 cup grated parmesan
• Olive oil (for searing)
• Toothpicks or kitchen twine

For the Truffle Cream Sauce:
• 1 tbsp butter
• 1 small shallot (minced)
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1 tsp truffle oil (or more to taste)
• Salt & cracked pepper
• Grated parmesan (optional, for depth)

For the Parmesan Polenta:
• 1 cup polenta (coarse cornmeal)
• 4 cups chicken stock or water
• 1/2 cup grated parmesan
• 2 tbsp butter
• Salt to taste

🔪 Instructions

1. Prepare the Filling:
   • Mix ricotta, sautéed spinach, garlic, parmesan, salt, and pepper in a bowl.
2. Assemble the Involtini:
   • Place a spoonful of filling on each chicken cutlet.
   • Roll tightly and secure with toothpicks or tie with twine.
3. Sear & Bake:
   • Sear the chicken rolls in olive oil until golden on all sides.
   • Transfer to a 180°C (350°F) oven and bake for 15–20 mins, until cooked through.
4. Make the Truffle Cream Sauce:
   • In the same pan, melt butter, sauté shallots until soft.
   • Deglaze with wine; reduce by half.
   • Add cream, simmer till thickened. Stir in truffle oil. Season.
5. Cook the Polenta:
   • Bring stock to a boil, whisk in polenta slowly.
   • Stir until thick and creamy (15–20 mins).
   • Add butter and parmesan. Season to taste.

To Serve:

Plate a scoop of creamy parmesan polenta, place sliced chicken involtini on top, and drizzle generously with warm truffle cream sauce. Garnish with microgreens or shaved truffle if desired.

Ingredients:

2 salmon fillets

1 tablespoon blackened seasoning

1 tablespoon olive oil

1/2 pound shrimp, peeled and deveined

2 cloves garlic, minced

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

1 tablespoon butter

Fresh parsley for garnish

Directions:

Rub salmon fillets with blackened seasoning.

Heat olive oil in a skillet over medium heat. Cook salmon for 4–5 minutes per side. Remove and set aside.

In the same skillet, melt butter and sauté garlic for 1 minute.

Add shrimp and cook until pink, 2–3 minutes.

Pour in cream and Parmesan, stirring until smooth and slightly thickened.

Return salmon to pan and spoon sauce over top. Garnish with parsley and serve.

Ingredients

For the Fritters:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla
• 2 tablespoons melted butter
• 1 1/2 cups diced apples (about 2 medium apples)

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla

Instructions

1. Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg, whisking them together until well blended.
3. In a separate bowl, whisk the milk, eggs, vanilla, and melted butter until smooth.
4. Add the wet ingredients to the dry mixture, stirring gently until everything is just mixed. Fold in the diced apples.
5. Using a spoon, drop mounds of batter onto the baking sheet, shaping each into small rounds.
6. Bake for about 15-18 minutes, until the fritters are golden and a toothpick inserted in the center comes out clean.
7. As the fritters bake, make the glaze by mixing powdered sugar, milk, and vanilla until smooth.
8. When the fritters are cool, drizzle or dip them in the glaze. Let the glaze set before serving.

Preparation Time: 15 minutes

Baking Time: 15-18 minutes

Total Time: Around 33 minutes

Calories: About 180 per fritter

Servings: Makes 12 fritters

Ingredients:
4 large russet potatoes, diced
6 slices bacon, chopped
1 cup shredded cheddar cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper, to taste
½ tsp paprika
¼ tsp chili powder (optional for extra kick)
2 green onions, chopped (for garnish)
Fresh parsley, chopped (for garnish)
Instructions:
Cook the Bacon: In a large skillet, cook chopped bacon over medium heat until crispy. Remove and set aside on a paper towel, leaving about 1 tbsp of bacon grease in the skillet.

Sauté the Onions and Garlic: In the same skillet, add the olive oil, onion, and garlic, cooking for 2-3 minutes until softened and fragrant.

Add the Potatoes and Seasonings: Add diced potatoes to the skillet, seasoning with salt, pepper, paprika, and chili powder if using. Cook over medium-high heat, stirring occasionally, until potatoes are golden and crispy on the outside, about 15-20 minutes.

Add Cheese and Bacon: Reduce heat to low, sprinkle cheddar cheese and cooked bacon over the potatoes. Cover and cook for a few more minutes until the cheese is melted.

Serve: Garnish with chopped green onions and parsley. Serve hot as a side dish or enjoy it on its own!

Helpful Tip: For extra flavor, top with a dollop of sour cream or drizzle with a bit of ranch dressing.

Ingredients 🛒

2 grilled chicken breasts, sliced

2 cups purple cabbage, shredded

1 cup carrots, julienned

1 red bell pepper, thinly sliced

1 cucumber, thinly sliced

1 jalapeño, sliced (optional)

¼ cup fresh cilantro leaves

¼ cup roasted peanuts

1 tbsp sesame seeds

Sesame Dressing

3 tbsp soy sauce

1 tbsp sesame oil

2 tbsp rice vinegar

1 tbsp honey or maple syrup

1 tsp grated ginger

1 clove garlic, minced

1 tbsp chili paste (optional for heat)

Directions 👩‍🍳

1️⃣ Grill Chicken: Season chicken with salt and pepper, grill until cooked through, then brush with sesame glaze or teriyaki sauce.

2️⃣ Prepare Veggies: Toss cabbage, carrots, bell pepper, cucumber, and jalapeños in a large bowl.

3️⃣ Make Dressing: Whisk together all dressing ingredients until smooth.

4️⃣ Assemble Salad: Add sliced chicken on top of the veggie base.

5️⃣ Garnish: Sprinkle with cilantro, peanuts, and sesame seeds. Drizzle with dressing and serve immediately.

⏰ Prep Time: 15 minutes
⏰ Cook Time: 10 minutes
⏰ Total Time: 25 minutes
🍽 Servings: 4
🔥 Calories: ~350 kcal per serving

Ingredients:

8 small corn or flour tortillas

2 cups smoked or braised brisket, shredded

2 cups corn kernels (grilled or pan-roasted)

1/4 cup mayonnaise

2 tablespoons sour cream

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 cup crumbled cotija cheese

1 tablespoon lime juice

2 tablespoons chopped cilantro

Salt and pepper to taste

Lime wedges, for serving

Directions:

Prepare the elote topping: In a bowl, combine mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, lime juice, and a pinch of salt. Stir in the roasted corn and crumbled cotija cheese. Set aside.

Warm tortillas in a dry skillet or on a griddle over medium heat until soft and slightly charred. Keep warm in a clean towel.

Reheat brisket in a skillet or microwave until warmed through.

Assemble the tacos by layering shredded brisket onto each tortilla, then topping with a generous spoonful of the creamy elote corn mix.

Sprinkle with fresh cilantro, an extra pinch of cotija, and a squeeze of lime. Serve immediately.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 440 kcal | Servings: 4 servings (2 tacos each)

Victoria Cake is a two-layer sponge-like cake, filled with a layer of strawberry jam and whipped cream. Simple to make, pretty on the table without much fuss. Also this cake is great for those who don’t care for an overly sweet cake.

Ingredients
200g white sugar
200g softened butter
4 large free-range eggs, beaten
200g cake flour
1 teaspoon baking powder
2 tablespoon milk

For the Strawberry Filling
100g butter, softened
140g powdered sugar, sifted
340g strawberry jam
Powdered sugar, to dust over before serving

1. Heat oven to 350 f. Butter two round cake tins (2 × 20.5cm round deep cake tins) and line with non-stick baking paper.
2. In a large bowl of a mixer, beat together sugar, butter, eggs, flour, baking powder and milk until you have a very smooth, fluffy and soft batter.
3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
4. Bake for about 20 mins or until golden and the cake springs back when pressed.
5. Turn onto a cooling rack and leave to cool completely.
6. To make the filling, beat the softened butter until smooth and creamy, then gradually beat in powdered sugar and a drop of vanilla extract (if you’re using it).
7. Spread the jam on the bottom of one of the sponges. Top it with buttercream then sandwich the second cake on top.
8. Dust with a little powdered sugar before serving.

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.