Light and fluffy omelet for breakfast.

 

Ingredients

4 eggs, if possible, pasteurized.

1-2 tablespoons of oil for frying.

3 tablespoons of butter with salt, or if using unsalted butter, add a pinch of salt.

Cheese (if you like) – A little bit of your favorite cheese, like cheddar or gruyere.

Green onion (if desired) – Finely chopped, to sprinkle on top.

Preparation

Step 1: Beat the eggs.

Using an electric mixer:

Mix the eggs: Break all four eggs into a bowl.

Beat the eggs with an electric mixer until soft peaks form. This means the eggs will keep their form while being soft and fluffy.

Manually:

Split the eggs: Gently divide the egg whites from the yolks, putting the whites in one bowl and the yolks in another.

Beat the egg whites: Use a hand whisk to beat the egg whites until they form stiff peaks. When the egg whites have firm peaks, they will stand up straight when you lift the whisk.

Mix the egg yolks with a fork until they are smooth.

Step 2: Prepare the Soufflé Mixture

Mix the whipped egg whites with the egg yolks by gently folding one-third of the whites into the yolks using a spatula. This helps to make the yolks lighter and easier to mix with the other ingredients.

Fold the whipped egg whites into the yolk mixture gently and quickly. Folding the eggs gently is crucial to keep them light and fluffy. Avoid stirring or mixing too hard.

Advice: Some cooks recommend mixing the egg yolks into the egg whites instead of the other way around to maintain the fluffiness more effectively. Test both techniques to find out which one suits you better.

Step 3: Make the Soufflé Mixture

Warm up the pan: Put a non-stick pan on low heat and add 1-2 tablespoons of oil. Let the oil warm up slowly.

Add the soufflé mixture to the pan once the oil is hot. Cover the pan right away with a lid to keep the heat in and cook for approximately three minutes.

Step 4: Put butter and any extra ingredients you want.

Look for bubbles: When you notice bubbles appearing on the top of the soufflé, take off the lid.

Raise the soufflé: Use a big spatula to carefully lift the soufflé from the pan.

Put some salted butter under the soufflé so it can melt and cover the bottom of the omelet. This makes it more flavorful and stops it from sticking.

You can add cheese flakes and chopped green onions for more flavor if you want.

Step 5: Serve right away

Take the omelet out of the pan once the butter has melted and the omelet is cooked but still soft. Place it gently on a plate.

Fold the omelet in half before serving it for a classic presentation. Enjoy your light and fluffy omelet immediately!

Advice for Making the Best Fluffy Omelet

Use fresh eggs: The newer the eggs, the tastier the soufflé. Fresh eggs are better for whipping and maintain their shape for a longer time.

Cook the omelet slowly over low heat to make sure it cooks evenly without burning or shrinking.

Be careful when combining the egg whites with the yolks to keep the mixture fluffy.

Serve the soufflé omelets right away because they deflate quickly and taste best when fresh.

Recipe for a delicious chicken dish with a creamy and cheesy sauce.

 

Ingredients

4 pieces of boneless chicken breasts, weighing about 1 pound (450 grams)

1 cup of yogurt or mayonnaise

half a small spoon of powdered garlic

1 cup of Parmesan cheese, separated into parts.

1 teaspoon of seasoned salt

half a teaspoon of pepper

Can you please provide the instructions for making delicious and tender chicken?

First, cut each chicken breast into three equal pieces.

Put the chicken pieces in a bowl and let them sit in the fridge overnight.

Preheat the oven to a high temperature of 375°F (190°C).

Mix the Greek yogurt or mayonnaise, half of the Parmesan cheese, garlic powder, seasoned salt, and black pepper in a small bowl. Mix well.

Put the chicken pieces on a baking sheet and spread them out evenly after marinating.

Ensure that you cover each chicken breast evenly with the mayonnaise mix.

Sprinkle the remaining Parmesan cheese on top of the chicken breasts.

Bake the chicken in a hot oven for 40 to 45 minutes, or until it is cooked.

Once it’s finished cooking, remove it from the oven and share it with your eager loved ones.

TIP: To make it tangier, use Greek yogurt instead of mayonnaise.

You can try using different cheeses like Asiago or Romano to find the flavor you prefer.

To complete a full dinner, serve this delicious chicken dish with roasted vegetables or a fresh salad.

Our delicious chicken dish is a must-try. This dish is a delight to eat because of its soft texture, flavorful coating, and tasty cheese. This meal will be popular with your friends or family, whether you’re cooking it for a normal dinner or a special event. This delicious and tender chicken dish will make you crave more, so make sure to savor each bite.

My hubby always requests me to make him this dish, so I like to call this dish “Husband’s Happiness

 

Ingredients

6 average-sized beef blade steaks

1 average-sized onion, sliced

8 ounces fresh mushrooms, thinly sliced

3/4 cup chicken broth

1/2 cup cream

1/4 cup dry sherry

1/4 cup all-purpose flour

4 tablespoons oil

Salt and pepper, for seasoning

1 tablespoon minced fresh thyme

1 1/2 teaspoons mild paprika

2 tablespoons chopped fresh parsley

Preparation

Heat 2 tablespoons oil in a skillet over medium-high heat. Season beef steaks with salt and pepper and brown on both sides. Transfer to the slow cooker.

In the same skillet, add the remaining oil and sauté mushrooms and onions until tender. Add thyme and paprika, cooking for an additional minute.

Transfer the mushroom and onion mix to the slow cooker over the steaks.

Whisk chicken stock, dry sherry, and flour in a bowl until smooth. Pour over the beef and mushrooms in the slow cooker.

Cover and cook on low for 6-8 hours (or high for 4-5 hours), until beef is tender.

Remove steaks and stir parsley and cream into the sauce in the slow cooker. Return the steaks, coating them in the sauce.

Cook on low for an additional 10 minutes.

Serve the Swiss steak with rice, mashed potatoes, or your favorite sides and relish this delightful meal!

Enjoy !

Easy Dumpling Soup

 

Ingredients

1 tbsp sesame oil

2 tbsp minced, fresh ginger

4 garlic cloves, minced

6 cups chicken stock

3 tbsp soy sauce

1/2 bunch green onions, thinly sliced

2 large carrots, julienned (or 1 cup if using pre cut)

1/2 tsp sea salt

1.5 lb bag frozen dumplings ( potstickers or mini potstickers)

2 cups fresh spinach, packed

1 tsp sesame seeds, optional

Preparation

Heat sesame oil in a soup pot set over medium heat. Add the garlic and ginger and sauté until fragrant, about 3 minutes.

Add chicken stock, soy sauce, green onions, carrots and salt to the pot and bring to a boil. Add the dumpling (potstickers) to the pot and bring back up to a boil. Cook for 4 minutes.

Remove from heat and stir in spinach. Serve topped with sesame seeds and fresh green onions.

Enjoy !

Hands down, the best way to eat potatoes! I love this one!

 

Ingredients

Massive russet potatoes four Ezoic varieties

Edoic olive oil, salt

Dip it in butter, bitter cream, cheese, chives, bacon pieces, or your favorite toppings—the choice is yours!

Preparation

Begin by washing the russet potatoes under cold water to remove any dirt or debris. Set aside. Dry them with a transparent dish towel.

To prevent the potatoes from exploding during cooking, use a fork to puncture many holes around each one.

To make the skin crispy, coat the potatoes evenly with olive oil, being sure to cover all surfaces. Then, season with salt. Add a liberal amount of salt to season both sides.

To ensure consistent frying and crispiness, preheat your air fryer to 400°F (200°C) for around 5 minutes.

After the air fryer is heated, carefully stack the seasoned potatoes in the basket, making sure they don’t overlap, so air can circulate evenly. This is how you make Ezoic Air Fry Potatoes.

Put the potatoes in an air fryer and cook for 35 to 40 minutes, turning them over halfway through. The potatoes are done when they are soft on the inside and slightly browned on the outside; the exact amount of time to cook them depends on their size and thickness.

Toss and Top: After the potatoes are cooked to your liking, remove them from the air fryer and set aside to cool for a few minutes. To make the potatoes fluffy, cut them lengthwise and then fluff them inside with a fork.

Top the Air Fryer Baked Potatoes with your favorite toppings—butter, bitter cream, shredded cheese, chives, bacon pieces, or anything else you like—and serve them hot.

Delight in: Savouring the delicious combination of crunchy exterior and fluffy potato flesh. Perfect for topping off any dish, these Air Fryer Baked Potatoes are sure to please.

Also, remember to check out Yorkshire puddings.

Even with the convenience of an air fryer, getting perfectly cooked potatoes—crisp and fluffy—has never been easier. Enjoy the classic comfort of baked potatoes with less work and time spent on this savory yet simple dish. No matter how you serve them, Air Fryer Baked Potatoes will quickly become a go-to side dish or main dish accompaniment. Get ready to enjoy the crispiness of those delicious potatoes by heating up your air fryer.

Broccoli Cheese Patties

 

Ingredients :

2 cups broccoli florets, steamed and finely chopped1 cup grated cheddar cheese1/2 cup low carb breadcrumbs2 eggs, beaten2 tablespoons grated Parmesan cheese2 cloves garlic, minced1/4 teaspoon onion powderSalt and pepper to tasteOlive oil for frying

Préparations :

In a large mixing bowl, combine the chopped broccoli, grated cheddar cheese, breadcrumbs, beaten eggs, grated Parmesan cheese, minced garlic, onion powder, salt, and pepper. Mix well until all the ingredients are evenly distributed.Heat a small

amount of olive oil in a large skillet over medium heat.Take a small handful of the broccoli mixture and shape it into a patty using your hands. Make sure the patty holds together well. Repeat with the remaining mixture to form patties.Place the patties in the skillet, leaving some space between them. Cook for about 3-4 minutes on each side, or until golden brown and crispy.Once cooked, transfer the broccoli cheese patties to a plate lined with paper towels to absorb any excess oil.Serve the patties warm as a delicious appetizer, side dish, or even as a vegetarian burger alternative.Enjoy!

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!