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Ingredients:

4 bone-in pork chops (about 1-inch thick)

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

2 large eggs

1/4 cup milk

Vegetable oil for frying

Optional: Fresh parsley, chopped (for garnish)

Directions:

In a shallow dish, whisk together the flour, garlic powder, onion powder, paprika, salt, and pepper.

In another shallow dish, whisk the eggs and milk together until combined.

Dip each pork chop first into the egg mixture, then dredge it in the flour mixture, pressing gently to coat evenly.

In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat.

Once the oil is hot, carefully add the pork chops to the skillet. Fry for about 4-5 minutes per side, or until the pork chops are golden brown and crispy, and the internal temperature reaches 145°F (63°C).

Remove the pork chops from the skillet and place them on a paper towel-lined plate to drain any excess oil.

Garnish with fresh parsley, if desired, and serve hot with your favorite sides.

Prep Time: 10 minutes | Cooking Time: 15-20 minutes | Total Time: 25-30 minutes
Kcal: 400 kcal | Servings: 4 servings

Ingredients

For the Chicken:

2 large chicken breasts, sliced in half (to make 4 thinner pieces)

1 tsp salt

½ tsp black pepper

½ tsp paprika

2 tbsp olive oil

4 cloves garlic, minced

1 cup heavy cream

½ cup chicken broth

½ cup Parmesan cheese, grated

1 tbsp butter

1 tsp dried Italian seasoning

1 tbsp fresh parsley, chopped (for garnish)

For the Mashed Potatoes:

4 large russet potatoes, peeled and cubed

4 tbsp butter

½ cup milk (or heavy cream for extra richness)

½ tsp salt (or to taste)

¼ tsp black pepper

¼ cup Parmesan cheese (optional, for extra flavor)

Directions

1. Make the Mashed Potatoes

Boil potatoes in salted water for 15-20 minutes until fork-tender.

Drain and mash with butter, milk, salt, pepper, and Parmesan (if using). Keep warm.

2. Cook the Chicken

Season chicken breasts with salt, pepper, and paprika.

Heat olive oil in a large skillet over medium-high heat.

Sear the chicken 3-4 minutes per side until golden brown. Remove from skillet and set aside.

3. Make the Creamy Garlic Sauce

In the same skillet, melt butter and sauté garlic until fragrant (30 seconds).

Add chicken broth and scrape up any browned bits.

Stir in heavy cream, Parmesan cheese, and Italian seasoning. Simmer for 2-3 minutes until thickened.

4. Combine & Serve

Return chicken to the skillet and let it simmer in the sauce for 5 minutes, until heated through.

Serve over mashed potatoes, spooning extra sauce on top.

Garnish with fresh parsley and enjoy!

Nutritional Information

Prep Time: 10 minutes | Cooking Time: 30 minutes Total Time: 40 minutes
Calories per serving: ~600 kcal | 🍽️ Servings: 4

Bring a taste of Greece to your kitchen with these delicious Chicken Gyros! 🇬🇷 Perfectly marinated chicken paired with homemade tzatziki sauce makes for a flavorful meal that’s easy to assemble.

Here’s what you’ll need:

For the Chicken:

• 2 lbs chicken thighs, boneless and skinless
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

For the Tzatziki Sauce:

• 1 cup Greek yogurt
• 1 cucumber, seeded and grated
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste

For the Gyros:

• 4-6 pita breads
• 1 tomato, sliced
• 1 red onion, thinly sliced
• Fresh lettuce or cabbage, shredded

Instructions:

1. Marinate the chicken: In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, pepper, and paprika. Add the chicken thighs and coat evenly with the marinade. Refrigerate for at least 1 hour, or overnight for best flavor.
2. Prepare the tzatziki sauce: In a bowl, mix together Greek yogurt, grated cucumber, minced garlic, lemon juice, and chopped dill. Season with salt and pepper. Refrigerate until ready to use.
3. Cook the chicken: Heat a grill or skillet over medium-high heat. Grill the marinated chicken thighs for about 6-7 minutes on each side, until fully cooked and charred in spots. Remove from heat and let rest for a few minutes. Slice the chicken into strips.
4. Assemble the gyros: Warm the pita breads on the grill or in a dry skillet for a few seconds on each side. Layer each pita with the sliced chicken, tzatziki sauce, sliced tomatoes, red onions, and shredded lettuce. Roll up the pita around the fillings and wrap in foil for easy handling.
5. Serve: Serve the gyros immediately, with extra tzatziki sauce on the side if desired.

Ingredients
1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar
Directions
Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

Ingredients:

For the Cake:

1 box (15.25 oz) yellow cake mix
1 (3.4 oz) box instant vanilla pudding mix
4 large eggs
1 cup crushed pineapple, drained
1/2 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking powder
For the Cream Cheese Filling:

8 oz cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Glaze:

1 cup powdered sugar
2-3 tablespoons pineapple juice
Optional: toasted coconut for garnish
Instructions:

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
Make the Cake Batter:

In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, crushed pineapple, vegetable oil, sour cream, vanilla extract, and baking powder. Mix until well combined.
Prepare the Cream Cheese Filling:

In a separate bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
Layer the Batter and Filling:

Pour half of the cake batter into the prepared Bundt pan. Spread the cream cheese filling evenly over the batter, then top with the remaining cake batter.
Bake the Cake:

Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
Make the Glaze:

In a small bowl, whisk together the powdered sugar and pineapple juice until smooth. Adjust the consistency with more juice or sugar as needed.
Glaze the Cake:

Once the cake has cooled, drizzle the glaze over the top. If desired, sprinkle toasted coconut on top for added texture and flavor.
Serve:

Slice and enjoy your delicious pineapple cream cheese Bundt cake!
Prep Time: 20 min | Total Time: 1 hr 15 min | Chill Time: 0 min | Kcal per serving: 320 | Servings: 12

Ingredients:

3 lbs beef short ribs

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 large onion, chopped

4 garlic cloves, minced

2 cups beef broth

1 cup red wine (or use more beef broth instead)

¼ cup soy sauce

¼ cup brown sugar

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

1 teaspoon dried rosemary

1 teaspoon dried thyme

2 bay leaves

1 cup chopped carrots

1 cup chopped celery

Instructions:

✅️1. Season & Sear:

Season the short ribs generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the ribs on all sides until browned (about 3–4 minutes per side). Transfer to the crockpot.

✅️2. Sauté Aromatics:

In the same skillet, add the chopped onion and garlic. Cook until softened (about 2–3 minutes), then stir in tomato paste and cook for 1 more minute.

3. Make the Sauce:

Pour in the beef broth, wine (or more broth), soy sauce, brown sugar, Worcestershire sauce, rosemary, thyme, and bay leaves. Stir and bring to a simmer until the sugar dissolves.

✅️4. Assemble in Crockpot:

Pour the sauce and sautéed veggies over the ribs. Add the chopped carrots and celery on top.

✅️5. Slow Cook:

Cover and cook on low for 8–10 hours, or until the meat is very tender and falling off the bone.

6. Serve:

Carefully remove the ribs from the crockpot and discard the bay leaves. Serve hot with mashed potatoes, rice, or crusty bread. Enjoy every bite

A comfort food dinner idea that’s juicy, cozy, and packed with flavor!

📝 Ingredients:

1 boneless skinless chicken thigh

2–3 whole carrots, peeled

¾ cup mashed potatoes (with skins)

1 tbsp olive oil or butter

1 tsp garlic (minced)

½ tsp Italian herbs

Salt and black pepper, to taste

Optional: fresh parsley for garnish

🍽️ How to Make It:

1️⃣ Roast the Carrots:

Toss whole carrots in olive oil, Italian herbs, salt, and pepper. Roast at 400°F for 25–30 minutes until tender and golden. This is a bold roasted veggie upgrade for any plate.

2️⃣ Cook the Chicken:

Season chicken with garlic, herbs, salt, and pepper. Pan-sear in butter over medium-high heat for 4–5 minutes per side until golden and juicy. This step gives you a flavor-packed protein highlight.

3️⃣ Make the Mashed Potatoes:

Boil red or gold potatoes (skin on) until fork tender. Mash with butter, salt, and a splash of milk or cream for a creamy comfort food classic.

4️⃣ Plate It Up:

Spoon mashed potatoes into your bowl, top with the herb chicken and roasted carrots. Spoon over any pan drippings for an extra-savory finishing touch.

5️⃣ Garnish & Serve:

Sprinkle with fresh parsley and serve warm. This cozy homestyle dinner plate is ready to steal the show!

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Calories: ~480 per serving | Protein: ~30g per serving

Ingredients:

For the chicken:

• 4 boneless, skinless chicken thighs or breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste

For the sauce:

• 2 tablespoons butter
• 2 cups baby spinach, chopped
• 1 cup mushrooms, sliced
• 1 cup baby potatoes, halved and boiled
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Directions:

1. Season the chicken thighs with garlic powder, paprika, salt, and pepper.
2. Heat olive oil in a large skillet over medium heat. Sear the chicken on both sides until golden brown, about 4-5 minutes per side. Remove and set aside.
3. In the same skillet, melt the butter. Add garlic and mushrooms, cooking for 2-3 minutes until softened.
4. Stir in the chicken broth, heavy cream, and Dijon mustard. Let the sauce simmer for 3-4 minutes until slightly thickened.
5. Add the boiled potatoes and chopped spinach to the skillet, stirring to coat them in the sauce. Return the chicken to the skillet, spooning the sauce over the top. Simmer for 8-10 minutes, or until the chicken is fully cooked.
6. Garnish with fresh parsley and serve warm with crusty bread or a side salad.

prep time: 15 min, cooking time: 30 min, serves: 4, kcal: 400 per serving

Ingredients:

For the filling:

500g beef stew meat (e.g., chuck or blade)
30ml vegetable oil
1 large onion, chopped
3 cloves garlic, minced
15ml curry powder
5ml ground cumin
5ml turmeric
1 teaspoon paprika
Salt and pepper to taste
250ml beef stock
125ml coconut milk (or fresh cream)

For the pastry:

250g self-raising flour
5ml salt
125g cold butter, diced
60ml ice-cold water

Instructions:

1. Preheat oven to 180°C.
2. In a large pan, heat oil over medium heat. Add onion and cook until softened. Add garlic and cook for 1 minute.
3. Add beef and cook until browned. Add curry powder, cumin, turmeric, paprika, salt, and pepper. Cook for 1 minute.
4. Add beef stock and bring to a boil. Reduce heat and simmer for 30 minutes or until beef is tender.
5. Stir in coconut milk (or fresh cream). Set aside to cool.
6. To make pastry, combine flour and salt in a bowl. Add butter and rub into flour until mixture resembles breadcrumbs. Gradually add water, mixing until dough forms.
7. Roll out pastry on a floured surface to a thickness of about 3mm. Spoon beef mixture into a pie dish and cover with pastry. Trim edges and press to seal.
8. Brush pastry with beaten egg and bake for 25-30 minutes or until golden brown.

Enjoy!

For the Fish:
4 white fish fillets (such as cod, tilapia, or haddock)
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder

For the Lemon Butter Sauce:
4 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
Juice and zest of 2 lemons
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

Method

Preparing the Fish:
Season the Fish: Pat the fish fillets dry with paper towels. Drizzle with olive oil and season both sides with salt, pepper, paprika, garlic powder, and onion powder.

Cook the Fish: Heat a large skillet over medium-high heat. Add the fish fillets and cook for about 3-4 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Remove from the skillet and set aside.

Preparing the Lemon Butter Sauce:
Make the Sauce: In the same skillet, reduce the heat to medium and add the butter and olive oil. Once the butter has melted, add the minced garlic and cook for 1-2 minutes, until fragrant.

Add Lemon and Seasoning: Stir in the lemon juice, lemon zest, and chopped parsley. Season with salt and pepper to taste. Let the sauce simmer for 2-3 minutes.

Place the cooked fish fillets on a serving platter.
Drizzle the lemon butter sauce over the fish fillets.
Garnish with lemon slices and additional chopped parsley.