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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!

Ingredients:

For the Chicken:
4 boneless, skinless chicken breasts (about 6 oz each)
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 cup grated Parmesan cheese
Salt and pepper to taste

For the Creamy Cajun Butter Rice:
1 tbsp olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 cup long-grain rice
2 cups chicken broth
1/2 cup heavy cream
4 tbsp butter
2 tbsp Cajun seasoning
1/2 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese
Salt and pepper to taste

Directions:

1. Prepare the Chicken: Preheat oven to 400°F (200°C). Season chicken breasts with salt, pepper, paprika, garlic powder, and onion powder.
2. Sear the Chicken: Heat olive oil and butter in an oven-safe skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, until golden brown.
3. Add Garlic and Parmesan: Reduce heat to medium, add minced garlic to the skillet, and cook for 1 minute until fragrant. Sprinkle Parmesan cheese over the chicken breasts.
4. Bake the Chicken: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until chicken is cooked through and the internal temperature reaches 165°F (74°C).
5. Prepare the Rice: While chicken is baking, heat olive oil in a saucepan over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
6. Cook the Rice: Add rice to the saucepan and cook for 1 minute, stirring constantly. Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked and liquid is absorbed.
7. Make it Creamy: Stir in heavy cream, butter, and Cajun seasoning. Cook for 2-3 minutes, until the butter is melted and the sauce is creamy.
8. Add Cheese: Stir in cheddar and mozzarella cheese until melted and smooth. Season with salt and pepper to taste.
9. Serve: Serve the golden garlic Parmesan chicken over the creamy Cajun butter rice. Spoon extra rice sauce over the chicken. Enjoy!

Cooking Time: 40 minutes | Servings: 4 | Calories: Approximately 650

Ingredients
4 Skinless boneless chicken breasts about 1 1/2 lb.
1 Tsp Italian seasoning mix
1 Tsp Garlic Powder
1 Tsp Smoked Paprika
Sea salt and pepper
12 Asparagus stalks end trimmed
1 oz Tomatoes chopped up
4 slices Mozzarella Cheese (I also like to use Swiss)
1 Tbsp Olive Oil

Instructions
Preheat your oven to 400 F.
Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, pepper.
Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through.
Add 3 sprigs of asparagus and a couple of pieces of tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it.
Close the pocket with a toothpick. Heat oil in skillet.
Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side. Bake the chicken for 15-20 minutes.

Ingredients:

For the Cake:

3 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 cup unsalted butter, softened

8 oz cream cheese, softened

2 1/2 cups granulated sugar

6 large eggs, room temperature

2 tbsp lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

For the Glaze:

1 cup powdered sugar

2-3 tbsp lemon juice

1 tsp lemon zest

Directions:

Prepare the Oven and Pan: Preheat your oven to 325°F (160°C). Grease and flour a bundt or tube pan thoroughly to ensure easy removal.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat the butter, cream cheese, and sugar on medium speed until light and fluffy, about 3-4 minutes.

Add Eggs and Flavoring: Beat in the eggs one at a time, followed by the lemon juice, lemon zest, and vanilla extract.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Bake: Pour the batter into the prepared pan and smooth the top. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Prepare the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake.

Prep Time: 20 minutes

Cook Time: 75-85 minutes

Total Time: 1 hour 45 minutes

Servings: 12