I learned this technique from my Italian grandmother, and I’ve never stopped!

 

Ingredients :

Italian Potatoes Cooked Slowly with 6 ServingsComponentsTwo pounds of young potatoes, cut into quarters or halvesone-fourth cup olive oilOne spoonful of seasoning from Italythree minced garlic cloves1/4 cup of Parmesan cheese, gratedTo taste, add salt and pepper.Chopped fresh parsley (for garnish

Préparations :

Fill your slow cooker with the baby potatoes cut in half or quarters.Combine the olive oil, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper in a small bowl.Drizzle the potatoes with the olive oil mixture, tossing to ensure uniform coating.Cook the potatoes on low for four to five hours, covered, or until they are soft and thoroughly cooked.Before serving, give the potatoes a thorough toss and top with freshly chopped parsley for taste and

color.Changes & AdviceYou may modify the spices to suit your family’s preferences if you have finicky eaters at home. Reduce the amount of garlic or substitute garlic powder for a softer taste. For extra variation, you may also add additional veggies to the slow cooker, like as carrots, onions, or bell peppers. In the last half-hour of cooking, scatter some grated mozzarella over the top for a cheesy touch. Have fun!

Enjoy!

Zucchini Lasagna Bites

 

Ingredients :

2 large zucchinis, thinly sliced1 cup ricotta cheese1 egg1/2 cup grated Parmesan cheese1 teaspoon dried basil1 teaspoon dried oregano1/2 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon black pepper1 cup marinara sauce1 cup shredded mozzarella cheeseOlive oil for greasing

Préparations :

Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with olive oil.Slice the Zucchinis: Thinly slice the zucchinis lengthwise using a mandoline or a sharp knife. Set aside.Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, dried basil, dried oregano,

garlic powder, salt, and black pepper. Mix until well blended.Assemble the Lasagna Bites: Place one zucchini slice at the bottom of each muffin tin cup. Top with a small spoonful of the ricotta mixture, followed by a small dollop of marinara sauce, and a sprinkle of shredded mozzarella cheese.Layer the Ingredients: Repeat the layering process (zucchini, ricotta mixture, marinara sauce, mozzarella cheese) until the muffin cups are full, finishing with a layer of mozzarella cheese on top.Bake: Bake in the preheated oven for about 20-25 minutes, or until the tops are golden and bubbly.Cool and Serve: Let the lasagna bites cool for a few minutes before removing them from the muffin tin. Serve warm and enjoy!Variations & TipsFor a meatier version, add in layers of browned ground beef or Italian sausage. You can also mix in some chopped spinach into the ricotta mixture for added greens. For a spicier kick, try adding a pinch of crushed red pepper flakes to the marinara sauce.Enjoy!These zucchini lasagna bites are a delicious and healthy alternative to traditional lasagna, perfect for any occasion. Enjoy!

ENJOY

Sugar Free Cheesecake Fluff

 

Creating a delectable sugar-free cheesecake fluff is an uncomplicated process that even those new to cooking can easily master. To begin, gather the essential ingredients: cream cheese, powdered sweetener, lemon juice, lemon zest, and vanilla extract. The first step involves blending these ingredients in a bowl. It is crucial to ensure that the cream cheese is well-softened prior to mixing, as this allows it to blend seamlessly with the other components, resulting in a smooth and creamy base.

Next, in a separate bowl, whip the double cream until it reaches a firm but not overly stiff consistency. This step is essential for achieving the light and airy texture that characterizes an exceptional sugar-free cheesecake fluff. Careful whipping ensures that the cream provides the necessary volume and fluffiness to the final product.

Once the cream is ready, the next step involves gently folding it into the cream cheese mixture. Using a spatula for this process helps maintain the integrity and fluffiness of the dessert while ensuring a uniform blend of flavors.

After thoroughly combining the whipped cream and cream cheese mixture, the dessert is ready to be served. Spoon or pipe the mixture into individual dessert bowls for a refined presentation. To elevate the visual and flavor profile of the sugar-free cheesecake fluff, consider adding decorative elements such as fresh berries, mint leaves, and additional lemon zest.Ingredients

1 cup / 250g cream cheese

1 cup / 240ml double cream / heavy cream

¼ cup / 40g powdered sweetener use ⅓ cup / 60g if you like sweeter desserts

1 teaspoon lemon juice

1 teaspoon vanilla extract

zest of 1 lemon

½ cup / 60g raspberries or other berries optional

Instructions

Optional: Decorate with berries, mint and more lemon zest.

In a bowl, blend the cream cheese, powdered sweetener, lemon juice, lemon zest and vanilla extract with an electric blender until smooth.

In a separate bowl, blend the double cream (that’s heavy cream in the US) until it’s firm but not stiff.

Combine the cream cheese mix and the whipped cream with a spatula.

Spoon or pipe the cheesecake fluff into 6 dessert bowls.

Loved how this came out! My friends at church were gushing over it

 

favor a touch of starch, a side of garlicky mashed potatoes or a warm loaf of crusty bread will not disappoint. And don’t forget the pickles and barbecue sauce for that extra kick!

Slow Cooker Beef Brisket

Servings: Serves 6 to 8

Ingredients

– 4-5 pounds beef brisket, trimmed

– 2 teaspoons kosher salt

– 1 teaspoon freshly ground black pepper

– 1 teaspoon smoked paprika

– 1/2 teaspoon onion powder

– 1/2 teaspoon garlic powder

– 2 tablespoons olive oil

– 1 large onion, sliced

– 3 cloves garlic, minced

– 1 cup beef broth

– 1/2 cup balsamic vinegar or red wine (for a richer flavor)

– 1/4 cup brown sugar

– 2 tablespoons tomato paste

– 2 tablespoons Worcestershire sauce

– 2 bay leaves

– Fresh thyme sprigs

Preparation

1. Begin by patting the brisket dry with paper towels. Then, in a small bowl, combine salt, black pepper, smoked paprika, onion powder, and garlic powder to create a seasoning mix.

2. Rub this seasoning mix all over the brisket, ensuring a generous coat on both sides.

3. Heat the olive oil in a large skillet over medium-high heat. Sear the brisket for about 3-4 minutes on each side until a golden crust forms, then transfer it to the slow cooker.

4. In the same skillet, add the sliced onion and garlic, cooking until softened and fragrant – roughly 3 minutes.

5. Pour in the beef broth to deglaze the skillet, scrapping up any browned bits from the bottom of the pan. Stir in the balsamic vinegar, brown sugar, tomato paste, and Worcestershire sauce. Allow the mixture to simmer for 2 minutes before pouring it over the brisket in the slow cooker.

6. Toss in bay leaves and a few sprigs of fresh thyme on top of the brisket.

7. Cover and cook on low for 8 to 10 hours, until the brisket is fork-tender.

8. Once done, let the brisket rest before slicing against the grain. Serve with the gravy created from the cooking juices, strained if desired for a smoother sauce.

  Variations & Tips:

– Sweetness Adjustment: For those who enjoy a touch of sweetness, consider adding a touch of honey or maple syrup to the sauce.

– Spice it Up: If a kick is what you’re after, a dash of chipotle in adobo sauce or a sprinkle of chili flakes will add a pleasant heat.

– Thicken the Sauce: To thicken the sauce into a more gravy-like consistency, whisk a tablespoon of cornstarch with cold water and stir it into the juices. Cook on high heat in the slow cooker for an additional 15-20 minutes until the desired thickness is achieved.

Remember, the key to a superb brisket is patience. Slow and steady wins this race, infusing the meat with flavors and tenderness that can’t be rushed. Enjoy the journey, and more importantly, the feast that awaits!

Hearty Ground Beef and Vegetable Soup

 

Ingredients

– 1 lb (450g) ground beef

– 1 large onion, chopped

– 2 cloves garlic, minced

– 2 medium carrots, diced

– 2 stalks celery, diced

– 1 red bell pepper, diced

– 1 can (14.5 oz) diced tomatoes

– 4 cups beef broth

– 1 tablespoon tomato paste

– 1 teaspoon smoked paprika

– 1 teaspoon ground cumin

– 1/2 teaspoon chili powder (adjust to taste)

– 1/2 teaspoon dried oregano

– Salt and pepper to taste

– 2 tablespoons olive oil

– 1/4 cup fresh parsley, chopped

– Sour cream and sliced green onions for garnish

Preparation

1. **Prepare the Soup Base:**

1. Heat the olive oil in a large pot over medium heat.

2. Add the chopped onion and sauté until it becomes translucent (about 5 minutes).

3. Add the minced garlic and cook for another minute.

    2. **Cook the Ground Beef:**

1. Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.

3. **Add Vegetables and Spices:**

1. Stir in the diced carrots, celery, and red bell pepper. Cook for about 5 minutes until the vegetables start to soften.

2. Add the tomato paste, smoked paprika, ground cumin, chili powder, and dried oregano. Stir well to combine.

4. **Simmer the Soup:**

1. Pour in the beef broth and add the diced tomatoes (with their juice). Bring the soup to a boil.

2. Reduce the heat to low and let it simmer for about 30 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally.

5. **Season and Serve:**

1. Season the soup with salt and pepper to taste.

2. Stir in the chopped parsley just before serving.

6. **Garnish:**

1. Ladle the soup into bowls and garnish with a dollop of sour cream and sliced green onions.

Enjoy your hearty ground beef and vegetable soup!

Stuffed Crepes with Chicken Filling Recipe

 

Ingredients:

For the  Crepes:

1 cup  all-purpose flour

2 large eggs

1 1/2 cups milk

2 tablespoons melted butter

1 tablespoon granulated sugar

1/4 teaspoon salt

Extra butter or oil for cooking

For the Chicken Filling:

2 cups cooked chicken, shredded

1 small onion, finely chopped

1 clove garlic, minced

1/2 cup mayonnaise

1/4 cup sour cream

1 teaspoon Dijon mustard

Salt and pepper to taste

1 tablespoon olive oil

Instructions:

Prepare the Crepe Batter:

In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, and salt until smooth and well combined.

Let the batter rest for at least 30 minutes to allow the bubbles to settle.

Cook the Crepes:

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

Pour about 1/4 cup of the batter into the pan, swirling it around to cover the bottom evenly.

Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly browned. Flip and cook for another 1-2 minutes on the other side.

Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go.

Prepare the Chicken Filling:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

In a mixing bowl, combine the shredded chicken, cooked onion and garlic, mayonnaise, sour cream, Dijon mustard, salt, and pepper. Mix well until all ingredients are thoroughly combined.

Assemble the Stuffed Crepes:

Place a crepe on a flat surface and spoon a generous amount of the chicken filling onto the center.

Fold the sides of the crepe over the filling, then fold the bottom and top to create a neat package.

Repeat with the remaining crepes and filling.

Serve:

Arrange the stuffed crepes on a serving platter. You can serve them warm or at room temperature.

Enjoy your delicious stuffed crepes with chicken filling!

RIDICULOUSLY EASY PEACH COBBLER

 

Ingredients:

3 (15-ounce) cans of sliced peaches

6 tablespoons unsalted butter, melted

1 cup sugar

1 cup all-purpose flour

1 teaspoon baking powder

1 cup milk

PREPARATION:

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Prepare the Peaches:

Drain the canned peaches and arrange them in a 9-inch round cake pan, an 8-inch square pan, or any similar-sized baking dish.

Add the Butter:

Pour the melted butter evenly over the peaches.

Mix the Batter:

In a medium bowl, combine the sugar, flour, and baking powder. Add the milk and stir until well combined.

Pour theBatter:

Pour the batter over the peaches. It’s perfectly fine if some peaches peek through the batter, as this gives the cobbler a rustic look.

Bake:

Bake the cobbler in the preheated oven for about an hour, or until the top is golden and slightly crispy at the edges.

Serve:

Serve the peach cobbler warm or at room temperature. It’s delicious on its own or paired with a scoop of vanilla ice cream.

Tips:

Canned Fruit Varieties: Don’t hesitate to experiment with other canned fruits like apricots, pineapples, or cherries.

Frozen Fruit Alternative: If you prefer frozen fruit, be sure to thaw and drain it before using it in this recipe.

Enhance the Flavor: Add a teaspoon of vanilla extract or a pinch of cinnamon to the batter for extra flavor.

Conclusion:

This peach cobbler is a simple yet scrumptious dessert that can brighten up any winter day. Using canned peaches not only makes it accessible year-round but also ensures a sweet and flavorful result. So, next time you’re missing summer fruits, reach for those cans in your pantry and whip up this delightful cobbler. Enjoy the warm, comforting flavors that make winter a little more bearable for fruit lovers.