Greek Chicken Gyros

 

Ingredients :

2 lb / 1 kg chicken thigh fillets , boneless skinlessMARINADE3 large garlic cloves , minced (~ 3 tsp)1 tbsp white wine vinegar (or red wine or apple cider vinegar)3 tbsp lemon juice1 tbsp extra virgin olive oil3 tbsp Greek yogurt , preferably full fat1 1/2 tbsp dried oregano1 tsp saltBlack pepperTZATZIKI2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)1 1/4 cups Greek yoghurt , preferably full fat1 tbsp lemon juice1 tbsp extra virgin olive oil (or more if you want richer)1 garlic clove , minced1/4 tsp saltBlack pepperSALAD tomatoes , desseeded and diced3 cucumbers , diced1/2 red spanish onion , peeled and finely chopped1/4 cup fresh parsley leaves (optional)Salt and pepperTO SERVE4 to 6 pita breads or flat breads

Préparations :

Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer

than 24 hours.MAKE THE TZATZIKICut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.SALADCombine ingredients in a bowl.COOK CHICKENBrush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.RECIPE

NOTES:Tzatziki – makes a generous amount. But better to have too much than not enough!Freezing – chicken can be frozen in marinade uncooked. Once thawed, massage well to remove curdling then cook per recipeCooked chicken will keep for 4 days in the fridge. Nutrition per serving assuming this serves 4 using pita bread.

ENJOY

Creamy dessert to make in 5 minutes and delight your taste buds

 

Ingredients

Sweets’ components

707 milliliters of dairy product

50 grams of sugar substitute (or 100 grams of sugar, depending on your preference)

combine 30 grams of cornstarch with 10 grams of vanilla sugar.

There are three egg yolks.

Zucchini powder to taste

Powdered cinnamon (for dusting)

Preparation

Get the milk ready: 

Combine the milk and zest of the lemon in a saucepan. Be cautious not to boil when heating over medium heat.

Combination of egg yolks: In a another bowl, combine the sugar, vanilla sugar, and egg yolks and whisk until smooth. Blend in the cornstarch.

Mixing the components: Take the lemon zest out of the milk that has been heated. Gradually whisk in the egg yolk mixture to the milk while cooking over medium heat, until a thick cream forms.

Allow the cream to cool completely before transferring it to a glass form. Set it aside in the fridge for about an hour after that.

Final Touch: After the dessert has chilled in the fridge, take it out and dust it with cinnamon powder.

Find out the recipe for a dessert that is very delicious.

Find out the secret to making a dessert that goes down easy (Image: Reproduction/Internet)

Time spent preparing

5-Minute Prep Time

Ten minutes in the oven

Refrigeration Cooling Time: 1 Hour

Duration: 1 hour and fifteen minutes + Nubank is holding a drawing this Saturday (02) for a prize pool of 30,000 reais; find out how to enter!

Advice and variants

Depending on your taste in sweetness, you have the option to use either sugar or a sweetener.

Experiment with different flavors by adding orange peel or vanilla essence.

For an extra touch of elegance, garnish with some whipped cream or fresh fruit.

If you’re in the market for a sophisticated dessert that won’t take long to make, go no further than this creamy milk dish. Its unmatched taste and simplicity of preparation are sure to wow diners of all stripes. Give it a try and surrender to the irresistible allure!

Recipe: Healthy Vegetable Soup

 

Ingredients

2 medium carrots

2 medium zucchinis

2 medium potatoes

1 onion

1 cup of green peas (fresh or frozen)

1 red bell pepper (optional for added flavor and color)

1-2 garlic cloves, minced

1 tablespoon of olive oil or any cooking oil

1 teaspoon of dried herbs (like thyme or oregano)

Salt and pepper to taste

4-6 cups of vegetable broth or water

Fresh parsley or cilantro for garnish

Preparation

Prepare the Vegetables:

Peel and chop the carrots, zucchinis, and potatoes into bite-sized pieces.

Dice the onion and red bell pepper (if using).

Sauté the Onion and Garlic:

In a large pot, heat the olive oil over medium heat.

Add the diced onion and sauté until it becomes translucent.

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

Add the Vegetables:

Add the chopped carrots, zucchinis, and potatoes to the pot.

Sauté for a few minutes, stirring occasionally.

Add Broth and Seasonings:

Pour in the vegetable broth or water until the vegetables are fully covered.

Add the dried herbs, salt, and pepper.

Bring the mixture to a boil.

Cook the Soup:

Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes or until the vegetables are tender.

Add Green Peas:

Add the green peas during the last 5 minutes of cooking to prevent them from getting mushy.

Adjust Seasoning and Serve:

Taste the soup and adjust the seasoning if necessary.

Serve hot, garnished with fresh parsley or cilantro.

This soup is hearty, healthy, and perfect for a light meal. You can customize it by adding other vegetables you like, such as celery, tomatoes, or even some beans for extra protein. Enjoy!

Amish Cinnamon Bread

 

Ingredients:

For The Batter:

1 cup butter, softened

2 cups sugar

2 eggs

2 cups buttermilk or homemade buttermilk— 2 cups milk plus 2 tablespoons vinegar or

lemon juice

4 cups flour

2 teaspoons baking soda

For The Cinnamon/Sugar Mixture:

2/3 cups sugar

2 teaspoons cinnamon

PREPARATION:

ream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate

bowl the 2/3 c sugar and cinnamon.

Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan. Makes 2 loaves

Enjoy. The Family will love this recipe.

Enjoy !

Honey Butter Skillet Corn

 

Ingredients:

2 Tbsp. salted butter

2 Tbsp. honey

1 Tbsp. onion – finely minced

16 ounces frozen sweet corn

2 ounces regular cream cheese (not low or fat free) – cut into small chunks

¼ tsp. salt

¼ tsp. pepper

½ cup fresh shaved Parmesan cheese (optional but delicious!)

PREPARATION:

In a huge skillet, over medium-high intensity, soften the margarine and honey.

When margarine and honey softened, add the onion, and cook for around 3 minutes.

Add frozen corn, and cook for 5-8 minutes, blending sporadically, until cooked through.

Add cream cheddar, salt, and pepper. Mix together and let it cook, around 3-5 minutes, while blending periodically.

Serve the corn hot with just enough new shaved parmesan cheddar and some new ground pepper just prior to serving.

Try not to mix it, leave it on top!

Slow Cooker Instructions

Place all fixings in the sluggish cooker.

Cook on low intensity for 1-2 hours. The cream cheddar will soften – mix well and set to the warm setting until you are prepared to serve.

Notes

• Utilize normal cream cheddar since low or fat free cream cheddar doesn’t liquefy as expected for the richness required.

• The extras keep very well when in an impermeable holder put away in the refrigerator.

• Dairy doesn’t freeze well so I don’t suggest freezing. Dairy can become grainy and separate when frozen and defrosted. This is such a fast and simple dish that freezing won’t save you time.

• Cleave up a little jalapeño pepper and sauté with the onion for a little intensity.

• Assuming that utilizing new fresh corn, you will require around 8 huge ears of corn for this recipe. Painstakingly cut the parts off the cob and put away in a bowl prior to starting to set up the dish.

• In the case of utilizing canned corn, channel well, wash with cold water, and let the water channel well. Washing eliminates any canned taste from the corn.

Enjoy !

When I was a kid, I always asked my mom to make this. It was my absolute favorite.

 

Ingredients :

2 cans of refrigerated crescent rolls1/2 pound of sliced ham1/2 pound of sliced salami1/2 pound of sliced provolone cheese1/2 cup of sliced pepperoni1/2 cup of banana pepper rings, drained1/2 cup of roasted red peppers, drained and sliced1 tablespoon of Italian seasoning1/4 cup of grated Parmesan cheese1/4 cup of olive oilOptional: lettuce and tomato slices for serving

Préparations :

1. Preheat your oven to 375°F (190°C).2. Unroll one can of crescent rolls and press the dough into the bottom of a greased 9×13-inch baking dish, sealing the seams and pressing slightly up the sides of the dish.3. Layer half of the ham, salami, and provolone cheese on top of the crescent dough.4. Evenly spread the pepperoni, banana pepper rings, and roasted red peppers over the layers of meat and cheese.5. Sprinkle the Italian seasoning evenly over the top.6. Layer the remaining ham, salami, and provolone cheese on top of the pepper mix.7. Unroll the second can of crescent rolls and lay it over the layers, pressing to seal the edges and seams.8. Brush the top layer of crescent dough with olive oil and sprinkle with Parmesan cheese.9. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the cheese is bubbly.10. Let the dish cool slightly before cutting into squares to serve. Optionally, serve with fresh lettuce and tomato slices on the side.Variations & TipsEnjoy!

ENJOY

Adding only water when cooking rice is a big mistake. I will share with you the secret that hotels use

 

Making excellent rice might seem easy, but getting that light, tasty, and fragrant outcome needs more than just water and rice. Experienced chefs and hotels have become experts at cooking rice by using special techniques and ingredients that make this basic food even better. Let’s reveal these hidden tips so you can make delicious restaurant-style rice at home.The Common Error: Just Using WaterWhen you cook rice with water, it is a simple way, but the rice can end up tasteless and not very flavorful. Hotels and restaurants make rice taste better, look better, and have a better texture by using different ingredients and cooking methods.Tips for Making Delicious RiceHere are the proven tips that hotels use to make their rice tasty and memorable:Instead of using water, try using broth.Using vegetable, chicken, or beef broth instead of water adds delicious flavors to the rice.How to accomplish this:Use the same quantity of broth as water indicated on the rice package.Choose broth with less salt to reduce the amount of salt.For more taste, think about using broth made at home.Advantages:Enhances the flavor of the rice.Enhance the main dish by combining flavors that either go well together or create an interesting contrast.Cook the rice by sautéing it first.Cooking rice grains in a small amount of fat before adding liquid is called toasting.How to accomplish this:Warm butter, olive oil, or coconut oil in a saucepan on medium heat.Put the rice in and stir for 2-3 minutes until it looks a bit see-through and smells nutty.Next, add your liquid (water or broth) and cook as you normally

would.Advantages:Improves the taste of the rice by making it nuttier.It helps to keep the grains apart and stops them from sticking together.Enhances the flavor in a subtle way.3. Add fragrant ingredients.By adding ingredients like onions, garlic, and herbs, you can enhance the taste of your rice.How to accomplish this:After cooking the rice, add chopped onions, minced garlic, or shallots and cook until they smell good.You can also put in fresh herbs such as thyme, rosemary, or bay leaves before letting it simmer.To add some spiciness, you can use whole spices like cinnamon sticks, cardamom pods, or cloves.Advantages:Adds rich flavors and scents to the rice.Goes well with many types of food.Enhances the dining experience, making it more pleasant and refined.4. Add a little bit of vinegar.A little bit of sour ingredients can enhance the taste of your rice.How to accomplish this:Put a little lemon or lime juice in the liquid you are cooking with.Instead, add a teaspoon of vinegar before cooking.Advantages:Improves and evens out the tastes.Assists in keeping the rice light and not sticking together.Brings a light and pleasant flavor to the food.Add coconut milk.To give your rice a creamy and slightly sweet flavor, try using coconut milk.How to accomplish this:Substitute some of the cooking water with

unsweetened coconut milk. For example, you can use 1 cup of water and 1 cup of coconut milk for every 2 cups of liquid.Mix thoroughly and cook as you normally would.Advantages:Gives a smooth, creamy feel with a touch of sweetness.Goes great with Asian and Caribbean food.Improves the texture of the rice.Season your food correctly.Adding spices is important for tasty rice.How to accomplish this:Put some salt in the water when cooking rice; a general guideline is to use around 1 teaspoon of salt for each cup of uncooked rice.You can also use pepper, cumin, turmeric, or other spices to achieve the taste you want.Advantages:Improves the taste of the rice and other ingredients.Stops the rice from being flavorless.You can adjust the flavor to go well with your main meals.Allow the rice to sit.Letting the rice sit after cooking makes it taste better and have a nicer texture.How to accomplish this:After the rice is done cooking, turn off the stove and leave it covered for 10 minutes.After taking a break, use a fork to gently separate the rice

grains.Advantages:Allows water to spread out evenly.Leads to rice that is light and soft.Stops food from becoming too soft or sticking together.Easy Recipe for Making Rice Like They Do in HotelsList of ingredients:1 cup of long-grain rice like basmati or jasmine.2 tablespoons of butter or olive oil1 little onion, cut into very small pieces2 pieces of garlic, finely chopped2 cups of chicken or vegetable broth1 leaf from the bay treeAdd salt and pepper according to your preference.Fresh parsley to decorate (if desired)Steps to follow:Wash the rice with cold water until the water is clear. This helps get rid of extra starch and stops things from sticking.Cook: In a pot, warm up the butter or oil on medium heat. Put the diced onion in the pan and cook until it becomes clear. Put the chopped garlic in and cook for one more minute.Toast the rice: Put the washed rice in the pot and stir it constantly for around 2 minutes until it is slightly toasted.Add broth and seasonings: Pour the broth into the pot, put in the bay leaf, and add salt and pepper to taste. Mix well and heat until boiling.Simmer: When the water is boiling, lower the heat, cover the pot with a lid, and let it cook gently for 15-18 minutes until the water is absorbed and the rice is soft.Rest: Take the rice off the heat and let it sit, covered, for 10

minutes.Remove the bay leaf from the rice, stir it with a fork, add fresh parsley on top if you like, and serve while hot.Enjoy your tasty rice, just like the one you get in a hotel!End.By using these easy and powerful tips when cooking rice, you can turn ordinary rice into a tasty and fragrant side dish that will make any meal better. Don’t stick to plain and dull flavors – try using various broths, spices, and seasonings to find the ideal rice dish that will wow your family and friends.

ENJOY

No-Bake Chocolate Peanut Butter Cups

 

Ingredients :

1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)1/2 cup unsalted butter, melted1/4 cup granulated sugar1/2 cup peanut butter (smooth or crunchy)For the Filling:3/4 cup peanut butter (smooth or crunchy)1/4 cup powdered sugar1/2 tsp vanilla extract (optional)For the Chocolate Topping:1 1/2 cups semi-sweet chocolate chips (or chopped chocolate)2 tbsp unsalted butter

Préparations :

Prepare the Base:In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and peanut butter. Stir until the mixture is well combined and forms a sandy texture.Press the mixture into the bottom of a muffin tin, small tart pans, or silicone molds. Use a spoon or your fingers to press the mixture down firmly. Place in the refrigerator to set while you prepare the filling.

Prepare the Filling:In a small bowl, mix together the peanut butter, powdered sugar, and vanilla extract until smooth and creamy.Once the base has set, spoon a dollop of the peanut butter mixture into each cup, spreading it evenly over the base.Prepare the Chocolate Topping:In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.Pour the melted chocolate over the peanut butter layer in each cup, spreading it to cover the peanut butter completely.Set the Peanut Butter Cups:Place the muffin tin or molds in the refrigerator for about 1-2 hours, or until the chocolate is fully set and firm.Serve:Once set, carefully remove the peanut butter cups from the molds. If using a muffin tin, you may need to run a knife around the edges to loosen them.Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator.Notes:Variations: You can add a sprinkle of sea salt on top of the chocolate before it sets for a sweet-salty contrast.Customizing the filling: Feel free to mix in crushed pretzels, nuts, or even mini chocolate chips into the peanut butter filling for extra texture.These no-bake chocolate peanut butter cups are rich, indulgent, and perfect for satisfying your sweet tooth. Enjoy!

ENJOY

How To Make Classic Chicken Salad

 

Chicken salad is one of those foods that I could eat endlessly without getting bored. Classic, flavorful, and protein-packed, chicken salad goes well in any form: sandwiches, wraps, large lettuce leaves, or even eaten plain. There are a lot of chicken salad recipes out there, but I think this one is the best.

the Daring Gourmet

Who makes better versions of traditional recipes than Southern Living, who came up with this one? My guess is no. Use whatever extra chicken you may have on hand to whip up this delicious dish. Make use of any fresh chicken breasts you happen to have on hand, or another option.

Amanda’s Cookin’ is the source.

Chopped celery, red grapes, and dried cranberries give this chicken salad dish a wonderful range of tastes and just the right amount of crunch. The beauty of chicken salad is how adaptable it is to personal taste. Whatever you see fit, feel free to add or remove ingredients!

Southern Living is the source.

Let me cut to the chase: if you want to see the whole Southern Living recipe, go here. This chicken salad recipe is sure to please whether you’re serving it as an appetizer or preparing a large quantity to share at a family reunion. Have fun!

Enjoy !

CABBAGE AND EGGS

 

When it comes to simple yet satisfying meals, the combination of cabbage with eggs stands out. This dish might not be the first thing that comes to mind, but it has a charm that has won the hearts of many. Originating from a tradition of making the most out of humble ingredients, this recipe has gained popularity for its ease of preparation and wonderful taste. Imagine the aroma of garlic mingling with the delicate sweetness of caramelized cabbage, all wrapped up in the rich, comforting texture of lightly scrambled eggs. It’s a dish that feels both homey and sophisticated.

Beyond its delightful flavor, cabbage with eggs is packed with nutritional benefits. Cabbage is a low-calorie vegetable rich in vitamins C and K, fiber, and antioxidants. When paired with eggs, which are an excellent source of high-quality protein and essential nutrients, this dish becomes a powerhouse of health benefits. Whether you’re looking for a quick breakfast, a light lunch, or a simple dinner, this recipe is versatile enough to fit any meal. It’s also a great way to use up any leftover cabbage you might have, reducing food waste and making the most of your groceries.

One of the best things about cabbage with eggs is how adaptable it is. You can serve it as a standalone dish or pair it with a variety of sides to create a more substantial meal. Consider serving it with a slice of toasted whole-grain bread, which adds a crunchy texture and complements the softness of the eggs and cabbage. For an extra burst of flavor, a dollop of your favorite hot sauce or a sprinkle of fresh herbs like parsley or chives can elevate the dish. If you’re looking for a heartier option, pairing it with a side of roasted  potatoes or a fresh  salad can make for a balanced and satisfying meal. No matter how you choose to enjoy it, cabbage with eggs is sure to become a favorite in your culinary repertoire.

Ingredients:

1 Tbsp butter or olive oil I like a combination of the two

1 garlic clove minced

1 cup lightly packed cabbage finely shredded

2 eggs lightly beaten

salt and pepper to taste

PREPARATION:

Heat a non-stick pan over medium heat.

Add in the butter and/or oil and spread it in the pan.

Add in the garlic and let it become fragrant for 20 seconds or so.

Add in the cabbage and cook, stirring frequently, until it softens, about 3-5 minutes. I like to cook mine until it is beginning to caramelize, which can take a minute or two longer.

Spread the cabbage out in a thin layer.

Pour in the eggs, tilting the pan a bit to spread them out.

Let the eggs cook for about 15-20 seconds and then fold them over gently until they are cooked through.

Remove from heat and serve immediately!

Enjoy!

Enjoy !

Just unearthed a treasure from my childhood! Grandma’s secret recipe

 

Ingredients

Ingredient Quantity

Bulk Pork Sausage 1 lb

Monterey Jack Cheese, Shredded 1 cup

Sharp Cheddar Cheese, Shredded 1 cup

Onion, Finely Chopped 1/2 cup

Green Bell Pepper, Finely Chopped (Optional) 1/2 cup

Large Eggs 4

Half-and-Half 2 cups

All-Purpose Flour 1 cup

Baking Powder 1/2 teaspoon

Salt and Black Pepper To taste

Green Onions or Chives for Garnish (Optional) –

Preparation

Cook Sausage and Vegetables: Cook the sausage in a skillet until browned and crumbled. Sauté the onions and bell pepper (if using) in the same skillet until softened.

Assemble the Pie: Spread the cooked sausage in a greased pie dish. Top with the sautéed vegetables and shredded cheeses.

Prepare Egg Mixture: Whisk together the eggs, half-and-half, flour, baking powder, salt, and pepper.

Pour Egg Mixture: Pour the egg mixture over the sausage and cheese in the pie dish.

Bake: Bake the pie in a preheated oven at 350°F (175°C) for 35-40 minutes, or until set.

Serve: Let the pie cool slightly before serving. Garnish with green onions or chives if desired.

Lemon Meringue Bars Recipe

 

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the  Lemon Filling:

1 cup granulated sugar

1/2 cup fresh  lemon juice

2 tablespoons lemon zest

4 large egg yolks

1/4 cup cornstarch

1 1/2 cups water

For the Meringue:

4 large egg whites

1/2 cup granulated sugar

1/4 teaspoon cream of tartar

1/2 teaspoon vanilla extract

Instructions:

Prepare the Crust:

Preheat your oven to 350°F (175°C).

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.

Press the crumb mixture firmly into the bottom of a 9×13-inch baking dish.

Bake for 10 minutes, then set aside to cool.

Make the Lemon Filling:

In a medium saucepan, whisk together the granulated sugar, lemon juice, lemon zest, egg yolks, cornstarch, and water.

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.

Once thickened, remove from heat and pour the lemon filling over the cooled crust.

Prepare the Meringue:

In a large bowl, beat the egg whites with an electric mixer until foamy.

Add the cream of tartar and continue to beat until soft peaks form.

Gradually add the granulated sugar, one tablespoon at a time, beating until stiff peaks form and the sugar is dissolved.

Beat in the vanilla extract.

Assemble and Bake:

Spread the meringue over the lemon filling, making sure to seal the edges to prevent the meringue from shrinking.

Use a spoon or spatula to create peaks in the meringue for a decorative effect.

Bake at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown.

Allow the bars to cool completely, then refrigerate for at least 1 hour before cutting into squares.

Serve:

Cut the lemon meringue bars into squares and serve chilled.

Enjoy your delicious lemon meringue bars, perfect for any occasion!