HealthyDiet RecipeWorld

Keto Specialist

Cracker Barrel Meatloaf

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This Cracker Barrel Meatloaf is easy, delicious, and a crowd-pleaser that feeds the whole family at a fraction of the price. Make this old fashioned comfort food at home and serve it with buttery biscuits or mashed potatoes! Meatloaf often gets a bad rap. Especially if you’ve ever had the “mystery meat” that’s often served … Read more

The Best Almond Cake Recipe

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The Best Almond Cake is an easy one layer cake. It has a dense crumb and a crunchy toasted almond topping. This is rustic simplicity at it’s best. Perfect for Easter, Mother’s Day or just because!

WHY THIS IS THE BEST ITALIAN CAKE

  • Easy and quick to prepare!
  • Simple ingredients ~ made without almond paste.
  • Rustic appearance ~ this is a one layer cake that has a toasted almond top and needs no fussy decorating.
  • Texture ~ the almond cake has a dense and soft crumb with the best sweet and crunchy almond topping.
  • Perfect with a cup of coffee or tea!

TIPS FOR SUCCESS

  • Butter the baking pan and lightly dust with flour, which will help to make removing the cake from the springform pan easy.
  • Eggs yolks and egg whites separate best when they are cold.
  • Save one of the egg whites for the toasted almond topping.
  • Use the toothpick test to tell when the almond cake has finished baking; when just a few moist crumbs remain on the toothpick the cake is done.

PREP TIME: 15 minutes

BAKE TIME: 45 minutes

TOTAL TIME: 1 hour

INGREDIENTS:

Almond Cake 
  • 1 ¼ cups all-purpose flour (156g)
  • ¼ cup almond flour (28g) (I like Bob’s Red Mill)
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, melted and cooled (113g)
  • 1 large egg
  • 4 large egg yolks (save at least one white for the topping)
  • 1 cup granulated sugar (200g)
  • 1 teaspoon pure vanilla extract
Almond topping
  • 1 ½ cups sliced blanched almonds
  • 1 large egg white
  • 3 tablespoons granulated sugar
  • confectioners’ sugar (optional for dusting over finished cake)

INSTRUCTIONS:

  1. Preheat oven to 325°F.
  2. Lightly butter 9 inch spring form pan and dust with flour and tap out any excess.
  3. In a medium bowl, whisk together the all-purpose flour (1 ¼ cups/156g), almond flour (¼ cup/28g), kosher salt (½ teaspoon), baking powder (½ teaspoon) and ground cinnamon (1 teaspoon). Set aside.
  4. Melt the unsalted butter (½ cup/113g) and set aside to cool.
  5. In a stand mixer with the paddle attachment, beat the egg (one large), egg yolks (4 large yolks) and sugar (1 cup/200g) on medium (speed 4 or 6 on a KitchenAid mixer) until thick and pale yellow, approximately 3 minutes.
  6. With the mixer on low, add the flour mixture; mixing until well combined. Scrape up and down the sides of the bowl, and then mix in vanilla extract (1 teaspoon) followed by the melted butter. The batter will be quite thick and a bit sticky.
  7. Adjust your mixer to medium speed and beat for 30 more seconds.
  8. Spread the batter evenly in your prepared pan. The batter is quite thick; I use an off-set spatula.
  9. Make the topping: Place the sliced almonds in a bowl. Lightly beat the one egg white in a small bowl until foamy and light.
  10. Pour half of the egg white over the almonds and stir to coat them evenly. Discard remaining egg white.
  11. Sprinkle the granulated sugar (3 tablespoons) over the almond and egg white mixture and toss to coat.
  12. Spread the almond mixture evenly over the surface of your cake batter.
  13. Bake 35-45 minutes until it’s golden brown on top and a cake tester come out mostly clean.
  14. Allow cake to cool 10 minutes in the pan, then remove the sides and allow to cool completely on a cooling rack.
  15. Once cool dust with confectioners’ sugar, if desired.
Notes:

To serve: remove cake from the bottom of the spring form pan with an offset spatula and transfer to a serving plate or cake stand.

Wrap any left over cake and store at room temperature for 2-3 days.

Nutritional Info:

YIELD: 12 SERVING SIZE: 1

Amount Per Serving: CALORIES: 389TOTAL FAT: 21gSATURATED FAT: 7gTRANS FAT: 0gUNSATURATED FAT: 13gCHOLESTEROL: 129mgSODIUM: 197mgCARBOHYDRATES: 44gFIBER: 3gSUGAR: 31gPROTEIN: 9g

 

 

Paula Deen’s 5 Min Fudge Recipe

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The holidays are not the same unless there is fudge in the house. I admit that i had quit making fudge due to the time it takes to do so. However, there is now a fudge that can be made in % minutes.

This is a recipe you need to try and keep handy. You can make this at any time and have fudge when you want.

This recipe is insanely simple, even a child could pull this off! This 5-minute fudge is the perfect dessert for busy days. The best part about this recipe is this is easily customizable according to your mood!

Yield: 20

PREP TIME: 5 MINUTES

COOK Time: 15 MINUTES

TOTAL Time: 20 MINUTES

INGREDIENTS:

  • 1 and ⅔ cups white sugar
  • 2/3 cup evaporated milk
  • 1 tablespoon unsalted butter
  • ½ teaspoon salt
  • 1 (6 ounce) packages milk chocolate chips
  • 16 large marshmallows
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped nuts
How To Make It

Step 1: Add the sugar, milk, butter and salt together in a saucepan. Then cook for 5 minutes, while stirring constantly.

Step 2: Add in chocolate chips while stirring and cook until it melts. Then remove from heat, add marshmallows, vanilla and nuts and stir well.

Step 3: Pour into an 8-inch pan, leave it to cool and cut into squares. Serve!

Grilled Cabbage Wraps

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Grilled Cabbage Wraps These cabbage wraps are filled with flavorful sticky rice, then wrapped and grilled to achieve that smoky flavor. They are then paired with a simple sweet and spicy sauce for a perfect meal. Enjoy! PREP TIME20:minutes mins COOK TIME20: minutes mins RICE COOKING: TIME45minutes mins TOTAL TIME:  1hour hr 25minutes mins INGREDIENTS for Grilled Cabbage Wraps 3 cups cooked glutinous … Read more

Marinated Cucumber, Tomato, And Onion Salad

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Active Time: 15 mins

Marinate Time: 12 hrs

Total Time: 14 hrs 15 mins

Ingredients:

2/3 cup extra-virgin olive oil

2 1/2 tablespoons sherry vinegar or red wine vinegar

1 tablespoon dried herbes de Provence or Italian herb blend

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Pinch red pepper flakes (optional)

3 large ripe beefsteak-style tomatoes, cored and cubed into ¾-inch chunks

1 medium red onion, halved and sliced into thin half-moons

1 large English or seedless cucumber, peeled and quartered lengthwise, then diced in ½-inch chunks

Garnish: Minced fresh herbs to serve, such as parsley, basil, chives or chervil (optional)

Directions

Make dressing:

Mix oil, vinegar, dried herbs, salt, black pepper, and red pepper in a large bowl with a tight-fitting lid.

Add cucumbers, tomatoes, and onions:

Add the vegetables, and toss well to coat and combine.

Marinate:

Leave at room temperature for one hour. Toss again, and taste for salt and pepper. Adjust seasoning as needed. Cover with lid (or spoon into a zip-top bag), and store in the fridge for 12 to 24 hours, stirring occasionally.

Season and serve:

Let come to room temperature for 30 to 60 minutes before serving. Top with optional minced herbs.

Frequently Asked Questions

Should you eat cucumbers and tomatoes in a salad together?

Yes, absolutely. Cucumber and tomatoes are natural partners in a salad—and we like them even more with onions.

Should I leave the skin on a cucumber for a salad?

This is up to you and what you prefer. English cucumbers have softer skins, so they’re OK to leave on. Kirbys are a bit tougher, so you might prefer to run a vegetable peeler down them before you slice.

 

Beef and Bean Nacho Casserole

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In this delicious Mexican dinner, layers of ground beef, black beans, cheddar cheese, and more cover tortilla chips. Pop it in the oven for 30 minutes and you’re done!

Prep Time: 20 mins

Cook Time: 30 mins

Servings: 8 as a main dish

Ingredients:

  • 1 lb. ground beef
  • 1 15-oz. can black beans, drained
  • 2 c. salsa
  • 1 1/2 Tbsp. taco seasoning
  • 1/2 c. frozen corn kernels, preferably fire-roasted
  • 5 c. tortilla chips, roughly crushed
  • 1 c. sour cream
  • 2 c. shredded cheddar
  • 1/2 c. cherry tomatoes, sliced in half
  • 1/4 c. green onions, sliced

Instructions:

  1. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
  2. In a large skillet, brown ground beef. Drain, then add black beans, salsa, taco seasoning, and frozen corn. Cook until heated through.
  3. Spread half the crushed tortilla chips in a layer in the prepared pan. Top with half the beef-bean mixture. Dollop with half the sour cream and sprinkle with half the cheddar. Repeat these layers: chips, beef-bean mixture, sour cream, shredded cheddar. Distribute halved cherry tomatoes, cut side down, over the top of the casserole and sprinkle with slicedgreen onions.
  4. Bake 25-30 minutes or until heated through and cheese has melted.

Notes:

A Love Letter to Food Original Recipe.

Oven Barbeque Ribs Recipe

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Oven Barbecue Ribs slathered in the most delicious sticky barbecue sauce with a kick of garlic and optional heat! Juicy melt-in-your-mouth oven baked Barbecue Pork Ribs are fall-off-the-bone delicious! Double up on incredible flavour with an easy to make dry rub first, then coat them in a seasoned barbecue sauce mixture so addictive you won’t stop at one! Finger licking good ribs right here! 

Prep Time: 10mins

Cook Time: 2hrs 15mins

Total Time: 2hrs 25mins

Course: Dinner

Cuisine: American

Keyword: Oven, Pork Ribs Servings: 4 – 6 people 

Ingredients

RIBS:

  • 4 pounds (2 kg) baby back pork ribs
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon cumin
  • 1 teaspoon chili or Cayenne powder (optional)
  • 2 tablespoons olive oil
  • SAUCE:
  • 2 cups (500ml) barbecue sauce
  • 3 tablespoons minced garlic
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 1/2 – 1 tablespoon cayenne pepper (optional for heat)
  • 1 teaspoon salt

Instructions:

  1. Preheat oven to 350°F (180°C).
  2. Peel off tough membrane that covers the underside/bony side of the ribs. Place on a baking sheet or tray lined with foil (or parchment paper).
  3. Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Cover tray with foil and bake for 2 hours.
  4. During the last 5 minutes of cook time, mix together sauce ingredients.
  5. Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.
  6. Increase oven temperature to 460°F (240°C). Return ribs to the oven, uncovered, and bake for a further 10 minutes. Change oven settings to broil (or grill) on medium-high heat to lightly char and caramelise the edges (about 3 minutes).
  7. Rest for 10 minutes to allow the juices to recirculate back into the meat before slicing.
  8. Enjoy!
NUTRITIONAL INFO:

Calories: 630kcal | Carbohydrates: 32g | Protein: 45g | Fat: 34g | Saturated Fat: 6g | Cholesterol: 167mg | Sodium: 1776mg | Potassium: 951mg | Fiber: 1g | Sugar: 24g | Vitamin A: 500IU | Vitamin C: 2.5mg | Calcium: 86mg | Iron: 2.9mg

Chinese Pepper Steak with Onions

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If you love restaurant-style Chinese Pepper Steak with onions, you’ll love this quick and easy stir-fry recipe! Featuring tender slices of beef stir-fried in a sticky, rich garlic pepper sauce with onions, bell peppers, and plenty of delicious flavor. It’s a simple 30-minute weeknight dinner that’s sure to impress!

If you love the popular Pepper Steak with Onions at your favorite Chinese restaurant, you’ll love this quick and easy recipe! Featuring tender steak stir-fried in a sticky, rich garlic pepper sauce with onions and peppers, this is a weeknight dinner that’s sure to impress.

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Course: entree, Main Course

Cuisine: Chinese

Keyword: black pepper beef, Pepper Steak, pepper steak with onions

Servings: 4 servings

INGREDIENTS:

Steak:

  • 1 TBS EACH: Low-Sodium Soy Sauce, Mirin & Cornstarch
  • 1 pound Steak(s) – excess fat trimmed & thinly sliced into ½ to ¼-inch thick strips (SEE NOTES)
  • Pepper Sauce
  • ½ Cup Low-Sodium Beef Broth (sub: chicken broth or ½ bouillon cube dissolved in water)
  • 3 TBS Low-Sodium Soy Sauce
  • 3 TBS Honey
  • 2 TBS Oyster Sauce
  • 2 TBS Chinese Cooking Wine or Mirin (sub: dry sherry)
  • 1 TBS Cornstarch
  • 1 ¼ tsp Coarsely-Ground Black Pepper (SEE NOTES)
  • ¼ tsp Kosher Salt

Stir-fry:

  • 3 TBS Peanut Oil – DIVIDED (sub: neutral oil, such as canola)
  • 1 medium White Onion – peeled & medium dice
  • 2 small Bell Peppers – seeded & medium dice
  • 2 cloves Garlic – peeled & minced
  • 1 ½ tsp Grated Ginger
  • Optional Garnishes: Sliced Scallions & Toasted Sesame Seeds
  • Serving Suggestions: Steamed Rice/Cauliflower Rice or Cooked Noodles

INSTRUCTIONS:

  1. Marinate steak: In a medium bowl, combine the soy sauce, mirin, and cornstarch. Pat the pieces of beef dry and add them to bowl. Gently stir to completely coat the beef in the marinade. Set aside for 10-15 minutes and continue with the recipe.
  2. Mix pepper sauce: In a glass measure or small bowl, add all the ingredients for the sauce. Whisk well to combine. Set aside.
  3. Cook steak: Heat 1 ½ tablespoons of oil in a wok or large heavy-bottom skillet over HIGH heat. When the oil is shimmering, add the steak to the pan in an even, single layer. Cook – undisturbed – for 30 to 45 seconds or until bottom side is lightly browned. Flip, and continue to cook, stir-frying, for an additional 30 seconds or until almost cooked to your liking. Immediately remove the beef from the pan and transfer to a plate. Set aside (Tip: Do not crowd the pan as that will cause the beef to steam, instead of stir-fry. If necessary to prevent over-crowding, cook the steak in two batching, adding more oil as needed.) (Note: Don’t overcook your steak! If anything, UNDERCOOK it during this step. You will be adding the steak back to the pan in the next steps.)
  4. Cook veggies, then aromatics: Return the pan to stove over MEDIUM heat. Add the remaining 1 ½ tablespoons of oil to the pan. When the oil is hot, add the onions and peppers to the pan. Season with a pinch of salt and pepper. Stir fry the vegetables for 3-4 minutes, or until they are starting to soften. Add the garlic and ginger to the pan. Stir-fry for 30 seconds.
  5. Add the sauce: Give your stir-fry sauce a good whisk to make sure everything is combined, and the cornstarch is fully dissolved. Add the stir fry sauce to the pan and immediately stir the mixture. Reduce the heat to maintain a simmer and cook, stirring occasionally, for 1 minute, or until the sauce resembles a thick syrup and coats the back of a spoon. (Note: The stir-fry garlic pepper sauce will simmer quickly when you add it to the pan, don’t be alarmed).
  6. Add beef: Add the cooked steak back to the pan, along with any juices pooled on the plate. Quickly stir-fry to coat the steak in the sauce, about 30 seconds. Immediately remove from heat.
  7. Serve: Transfer to a large serving platter or individual plates. Top with scallions and sesame seeds if using and serve with rice or noodles. Enjoy!

Notes:

  • Recipe: I recommend reading this recipe all the way through before cooking. Stir fry recipes are quick paced, so you’ll want to have everything prepared and ready to go *before* starting the recipe. Heads up – you need to marinate the steak for at least 10 minutes in step 1!
  • Steak: You can use any steak you love that’s suitable for stir-frying and quick stove-top cooking. For this recipe, I typically use sirloin as it’s the most economical option. However, tenderloin, NY strip and flank steak work well too! Just remember to the flank steak against the grain.
  • Cutting steaks: It’s easiest to cut cold meat. I like to transfer my steaks from the refrigerator to the freezer for 30-45 minutes before slicing to make my life easier. Just don’t forget the steaks in the freezer!!
  • Ground Pepper: The size of your pepper grinds matter in this recipe! If you are using regular ground black pepper (like from a tin), reduce the pepper by half (3/4 tsp). The measurement in the recipe is written for coarsely ground black pepper (like from a pepper mill).

Nutritional Info:

Calories: 440kcal | Carbohydrates: 27g | Protein: 25g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 69mg | Sodium: 1038mg | Potassium: 547mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1176IU | Vitamin C: 50mg | Calcium: 27mg | Iron: 2mg

Cherry Cheesecake Chimichangas

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Cherry Cheesecake Chimichangas are a quick and easy dessert – and perfect for all cheesecake lovers! These homemade chimichangas are irresistibly crispy, deep-fried burritos filled with sweet cherry cheesecake, and rolled in cinnamon-sugar – what could be better? Description Cherry Cheesecake Chimichangas are a quick and easy dessert – and perfect for all cheesecake lovers! These homemade … Read more

Keto Garlic Dinner Rolls

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There is no doubt that the one thing everyone craves the most when doing keto is BREAD. Everyone loves the texture and taste of bread so much. So after a lot of experimenting with keto bread recipes, even we could not believe how good these rolls are. They’re fluffy and delicious and will satisfy your … Read more

STEAK WITH ONIONS AND GRAVY

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Steak with onions and gravy is a classic comfort food dish that’s both hearty and delicious. Here’s a simple recipe to make it: Ingredients for STEAK WITH ONIONS AND GRAVY 2 boneless beef steaks (such as ribeye or sirloin) 2 large onions, thinly sliced 2 tablespoons olive oil 2 cloves garlic, minced 1 cup beef … Read more

Italian Croissants Recipe

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Cornetti: the delicious recipe for making soft, fragrant Italian croissants like the bars

Cornetti (pronounced kr-neh-tee) is a delicious, sweet recipe for making Italian croissants. People usually enjoy at breakfast or even as a snack together with a cup of coffee or cappuccino. The Italian word cornetto means “little horn” in English and it stands for are soft leavened brioches made with a lemon and vanilla scented dough.

Said cornetto in the singular, it is a delicious and fragrant recipe like those you can find in the so-called Italian bars (café). You can enjoy a cornetto plain or filled with creams and fruit jams.

With a shiny surface, Italian croissants are made with genuine, simple ingredients such as flour, eggs, milk, butter and sugar. Thanks to the quick puff pastry technique, it is possible to save precious time, obtaining not too sweet nor buttery treats.

Italian cornetti are also called 8-ply croissants precisely because they are made up of eight layers of dough overlapped and stuffed with a delicate cream of butter and sugar. In this way you will avoid having to make the classic folds. The cream of butter should be very soft but not liquid, otherwise it will come out of the sheets, ruining the croissants.

Once you have the triangles of brioche dough, you can leave them empty or fill them with jams, custard or a chocolate spread. In any case, Italian croissants will be delicious and irresistible, the perfect treat to start the day in the best possible way.

Cornetti vs. Croissants

Cornetti are the Italian version of the classic French croissants. Cornetti are as soft as a brioche, but less buttery and rich than croissants yet denser and sweeter.

Another difference is that croissants are often flavored with vanilla and the grated peel of lemons or oranges, while typical French ones are not.

Tips for making Italian Croissants

You can flavor the dough with grated orange zest, cinnamon, vanilla, lemon or orange blossom.

Use high-quality ingredients for this recipe.

How to store Cornetti

Italian croissants can be stored at room temperature, in a special food bag, for 2-3 days. Before serving, heat them for a few minutes in the oven.

Can you freeze Cornetti?

You can also freeze baked or raw cornetti before the second leavening. Arrange them on a baking sheet, store them in the freezer and transfer them to plastic bags once solid. Thaw them at room temperature for 2 to 3 hours, then brush an egg yolk on top and bake cornetti as directed.

Ingredients:

FOR THE LEAVENING
  • FLOUR 0: 70 g
  • WATER: 70 g
  • FRESH BREWER’S YEAST: 15 g
FOR THE DOUGH
  • MANITOBA’S FLOUR: 230 g
  • FLOUR: 230 g
  • FRESH WHOLE MILK: 180 g
  • EGGS: 2
  • GRANULATED SUGAR: 100 g
  • BUTTER, SOFTENED: 60 g
  • LEMON, ZESTED: 1
  • VANILLA EXTRACT: 1 tsp
  • FINE SALT: 8 g
FOR THE BUTTER CREAM
  • BUTTER: 70 g
  • GRANULATED SUGAR: 70 g
FOR BRUSHING AND DECORATING
  • EGG YOLK: 1
  • MILK
  • POWDERED SUGAR
How to make Cornetti Italian Croissants

Step 1

Prepare a leaven by mixing the flour with the water in which you have dissolved the brewer’s yeast. Double the volume, then add the remaining flour.

Step 2

Also combine all the other ingredients: eggs, sugar and milk. Work the dough and, when it takes on consistency, start incorporating the soft butter, a few pieces at a time, the salt and finally the flavorings.

Step 3

Work the dough until it is smooth and stringed (possibly with the stand mixer), form a ball and let it rise for 2-3 hours, until doubled in volume.

Step 4

When the dough has doubled in volume, it is ready to be used.

Step 5

Divide the dough into 8 equal pieces.

Step 6

Shape each of them into balls and let them rest for 10 minutes.

Step 7

Partially roll out each ball with a rolling pin on a lightly floured surface. Let rest for another 10 minutes.

Step 8

Roll out the sheets again until thin and as large as a flat plate.

Step 9

Spread the butter cream and sugar on each sheet.

Step 10

Overlap one sheet on top of the other after spreading the cream on the one below.

Step 11

Place the last sheet that will obviously not be brushed.

Step 12

Let it rest for 10 minutes, then seal the edges well and roll out the 8 sheets with a rolling pin until they are a few mm thick.

Step 13

Cut the resulting circle into quarters using a pastry cutter wheel.

Step 14

Divide each quarter into 3 parts to get 12 triangles.

Step 15

Make a small cut at the base of each triangle, then roll it tightly until you get a crescent shape.

Step 16

Place the Italian croissants on a dripping pan, lined with parchment paper, and let rise until doubled in volume, covered with cling film.

Step 17

When they are swollen, the croissants are ready to be baked

Step 18

Brush the cornetti with the egg yolk, beaten with a drop of milk.

Step 19

Bake the cornetti at 200°C/390°F for about 20 minutes. Take them out of the oven and let them cool.

Step 20

Sprinkle the Italian croissants with a little powdered sugar.

Step 21

Serve and enjoy cornetti.

 

Syn Free Spinach Chicken Recipe

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Syn Free Ricotta Spinach Topped Chicken is the ultimate family meal. Tender Chicken breasts over a rich tomato sauce topped with garlicky ricotta and spinach. Yum!!

Ingredients:

  • 4 Skinless/Boneless Chicken Breasts, raw (approx 160g/5.6oz per breast)
  • salt and black pepper
  • cooking oil spray
for the tomato sauce
  • 1 onion, diced
  • 1 clove of garlic, crushed
  • pinch of mixed Italian herbs
  • 1 cup (240ml) of crushed tomatoes (or passata)
  • 1 tbs of tomato paste
  • 1 cup (240ml) of chicken stock
  • for the ricotta and spinach
  • 2 cloves of garlic, crushed
  • 3 large handfuls of spinach, roughly chopped
  • 270g/9.5oz of ricotta – 3 HEa’s
  • 15g of parmesan – 1/2 HEa
  • 25g of mozzarella – 1/2 HEa
  • 1 egg

Instructions:

  1. Place the chicken breast on a chopped board, cover with cling film, and flatten down with a meat mallet/tenderizer, season both sides with salt and black pepper.
  2. Spray a frying pan over a medium high heat with some cooking oil spray, once hot, add the chicken and brown till lightly golden on both sides. Remove and set aside.
For the tomato sauce:
  1. Spray the pan with some more cooking oil spray, add the onion and garlic and fry for a few minutes to soften.
  2. Add the crushed tomatoes, mixed herbs, tomato paste and stock, bring to a boil and reduce heat and simmer until the sauce reduces down and thickens.
  3. Add this to an oven proof dish and spray all across the bottom. Then place in the chicken breast.
For the ricotta spinach:
  1. Wipe the frying pan clean and spray with some more cooking oil spray.
  2. Add the spinach and garlic and fry until the spinach just starts to wilt.
  3. Remove from heat, add in the ricotta until all combined and then stir in the egg.
  4. Spoon this over the top of the chicken.
  5. Crumble the parmesan and mozzarella together and loosely scatter over the top.
  6. Preheat oven to 180c/350f
  7. Cover over the dish with foil and bake for about 20 mins, remove foil then continue to bake for another 10-15 mins, until the cheese on top has all melted and is lightly golden and chicken is cooked through.
  8. Serve and enjoy!!

Notes:

This recipe is gluten free, Slimming World and Weight Watchers friendly

Extra Easy – 1 HEa per serving

Original/SP – 1 HEa per serving

WW Smart Points – 6 per serving

suitable for freezing

Nutritional Info:

Yield:4

Serving Size: 1

Calories385TotalFat12.7gSaturatedFat7.6gCholesterol88mgSodium497mgCarbohydrates12.4gFiber2.3gSugar5.1gProtein53.3g

 

Traditional Irish Beef Guinness Stew

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Traditional Irish Beef Guinness Stew Recipe INGREDIENTS For Traditional Irish Beef Guinness Stew 6 ounces bacon ,diced 2 pounds beef chuck 3 tablespoons all-purpose flour 2 medium-large yellow onions ,chopped 3 cloves garlic ,minced 4 medium firm ,waxy potatoes (e.g., Yukon Gold), cut in 1-inch pieces 2 large carrots ,chopped in 1/2 inch pieces 2 ribs celery ,chopped in 1/2 inch pieces 1 large parsnip ,chopped into 1/2 inch pieces 1 bottle (1 pint or 16 ounces) … Read more

Cinnamon Apple Cake Recipe

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The harmonious blend of cinnamon and apple is truly a match made in culinary heaven. While each stands strong on its own, together they create an iconic flavor profile known and loved as apple-cinnamon. This pairing, accompanied by the subtle crunch of walnuts, crafts a delightful essence for a delightful everyday cake. Ingredients for Cinnamon … Read more

Easy Homemade Artisan Bread

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Ingredients for Easy Homemade Artisan Bread 3 cups warm water 1 1/2 tsp. granulated yeast 1 1/2 tsp. Kosher or other salt 6 1/2 cups all-purpose unbleached flour optional cornmeal pizza peel Instructions forEasy Homemade Artisan Bread 1. In a very large bowl, combine the flour, baking powder, and salt. 2Add water and mix until … Read more

Classic Cherry Delight Recipe

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This Classic Cherry Delight is so easy to make and never fails to impress. It comes together in just minutes and is made of three simple layers. If you want a dessert that’s not overly sweet yet delicious, this is it!   

This Classic Cherry Delight takes me back to my high school days. My mom made this often to serve with lunch after church on Sundays. Not only is it super easy to make, but it’s not heavy or super sweet. It’s just perfect!  

 PREP TIME: 30 MINS

TOTAL TIME: 30 MINS

Yield: 9 SERVINGS

INGREDIENTS:

CRUST
  • 7 tablespoons unsalted butter
  • 1 1/2 cups graham cracker crumbs (about 9 whole crackers)
  • 3 tablespoons granulated sugar
FILLING
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 container cool whip, 8 ounces
  • 1 can cherry pie filling, 21 ounces

INSTRUCTIONS:

CRUST
  1. Add the butter to a medium bowl. Microwave for 30 seconds or until melted.
  2. Add the graham cracker crumbs and sugar and mix well to combine.
  3. Pat the crumb mixture firmly into the bottom of a sprayed 8 x 8 baking dish. Set aside.
FILLING
  1. Add the cream cheese to a large bowl.
  2. Mix with a mixer until the cream cheese of smooth and free of any lumps.
  3. Add the powdered sugar and vanilla and mix well.
  4. Add the cool whip and mix until the cool whip and cream cheese are combined, but don’t overmix.
  5. Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula.
  6. Spoon the cherry pie filling over the top and carefully spread it evenly over the filling.
  7. Refrigerate for at least 2 hours before serving. I like to leave it overnight.
  8. Refrigerate leftovers.

NOTES

Tip from reader Jody…This is a great recipe. To remove easily, put hot water in the sink. Just enough so the bottom and a tiny bit of the sides of the pan are covered. Hold for under a minute and that will release the crust and it came out of the pan and cut wonderfully. Make sure the water is very hot.”

 

Instant Pot Ham and Bean Soup Recipe

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Smoky ham and white bean soup made easy in the Instant Pot.

I think my favorite thing to make in my Instant Pot so far, has been soup. I’ve made a lot of soups and my pressure cooker is my go-to for making chicken stock (or bone broth, if you prefer). Instant Pot Ham and White Bean Soup is so easy and so good. We love it.

I used to never make soups from dried beans because I was always turned off by having to soak them overnight. Don’t have to do that with the Instant Pot. I didn’t and they were perfectly tender. I wanted cannellini beans, but couldn’t find dried, so I used Great Northern beans, which is probably the preferred white bean to use anyway. You need a one-pound bag of beans.

I love ham shanks for soups, they are meaty and add so much flavor. You could use a smoked ham hock but you won’t get any meat to shred for the soup. You’re better off with shanks or a meaty ham bone with some extra meat added. Just sayin’

I flavored the soup a couple different ways, each time I made it. I like fresh rosemary and thyme (or dried) a lot. I also like herbs de Provence. Whatever you got and like. And a bay leaf. That’s it. Well, along with the onion, celery, carrot and garlic, that’s it.

Prep Time: 10mins

Cook Time: 35mins

Bring to pressure/release: 45mins

Total Time: 1hr 30mins

Course: Soup

Cuisine: American

Servings: 8 servings 

Ingredients:

  • 1 pound dried Great Northern white beans, picked over and rinsed
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 ribs celery, chopped
  • 1 medium carrot, peeled and chopped
  • 3 cloves garlic, finely chopped
  • 2 tablespoons fresh rosemary and thyme, minced or 2 teaspoons dried, or 2 teaspoons herbs de Provence
  • 1 bay leaf
  • 2 pounds meaty, smoked ham shanks
  • 8 cups water
  • 2 sprigs parsley

Instructions:

  1.  Turn Instant Pot on sauté setting and heat olive oil in insert. I use the medium heat setting for sautéing. Add onion, celery and carrots and sauté until starting to soften, a few minutes. Add garlic, stir a few seconds until fragrant, then add herbs and bay leaf, stir and turn off sauté function.
  2. Add the dried beans to the pot along with the ham shanks. Pour in 8 cups of water and combine gently. Toss in 2 sprigs of parsley.
  3. Close lid and seal pressure cooker. Cook on high pressure and set timer for 35 minutes. It will take about 25 minutes to reach pressure and then the timer will start. When finished cooking, let pressure naturally release for 20 minutes.
  4. Manually release any remaining pressure, carefully open pot. Remove ham shanks to cutting board and shred/cut meat into bite-sized pieces. Add back to soup and season with kosher salt and black pepper to taste. Ladle into bowls and serve with a little hot sauce on the side.
Recipe Notes and Tips
  • I do not presoak the beans and never have a problem with them cooking all the way. Use the manual pressure cook setting, set at high pressure. Do not use the bean or soup setting. I can not stress this enough.
  • Make sure to use a natural release of at least 20 minutes before you open the pot.
  • If the beans are not tender, remove the ham shanks and cook the beans under high pressure an additional 5 to 10 minutes.
  • The soup will thicken upon standing as well as after refrigeration. I like it on the broth-y side but also like it after it sits for awhile and thickens.
  • Use a ham bone, either leftover or shanks, to cook with the beans to make the best flavored broth. Add any leftover ham not on the bone at the end.
  • Total time to make this soup is about an hour and a half. It takes some time to come to pressure and then the natural release time, but it’s all hands off and easy.
  • If the beans aren’t tender enough, remove the ham shanks and cook for another 5 minutes under high pressure, release pressure manually and continue with recipe.
Nutritional Info:

Calories: 215kcal | Carbohydrates: 37g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 35mg | Potassium: 1090mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1355IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 6mg

Strawberry Bomb Recipe

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Delicious and Easy Strawberry Bombs Recipe to Satisfy Your Sweet Tooth

Are you in the mood for something sweet, fruity, and easy to make? Then you’re in the right place! In this article, we’ll be sharing our favorite Strawberry Bombs recipe with you. Not only are they incredibly delicious, but they’re also quick and easy to make. So, let’s get started!

INGREDIENTS:

  • 300g (2 cups) flour
  • 1 egg
  • 45g (1/4 cup) sugar
  • pinch of salt
  • 7g dry yeast
  • 140ml (3/5 cup) warm milk
  • 40g (1/4 cup) softened butter
For decoration:
  • Whipped cream
  • Strawberries, chopped
  • Powdered sugar

METHOD:

  1. In a medium bowl combine sugar, yeast, and milk and stir to dissolve.
  2. Whisk in egg. Add flour and salt, and start to mix the dough with a spatula. Then continue to knead it with your hands until you receive an elastic dough.
  3. Add softened butter and continue to knead until butter is fully incorporated into the dough.
  4. Form a ball from the dough, cover with a kitchen cloth or plastic wrap, and allow to rise for an hour.
  5. Divide the dough into 8 parts and roll each into a ball. Cover and let sit for 30 minutes.
  6. Flatten each ball a bit and roll it again into a ball. Cover and let sit for another 30 minutes.
  7. Fry balls in hot oil on low for 2-3 minutes on each side.
  8. Let cool a bit and cut in half lengthwise, like a burger bun.
  9. Top one half with whipped cream and chopped strawberries, close with the other half, sprinkle with powdered sugar and serve.
Second recipe:

Here’s a recipe for strawberry bombs, a delicious and simple dessert that’s perfect for any occasion:

Ingredients:

  • 1 pound fresh strawberries, washed and hulled
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • Whipped cream, for topping (optional)

Instructions:

  1. Preheat your oven to 350°F.
  2. In a small bowl, combine the graham cracker crumbs and melted butter until well blended.
  3. Using a spoon, press the mixture into the bottom and sides of a muffin tin, making sure to press down firmly.
  4. Bake for 5-7 minutes, or until golden brown. Remove from the oven and let cool.
  5. In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
  6. Using a piping bag or a spoon, fill each graham cracker crust with the cream cheese mixture.
  7. Cut the strawberries in half and place one half on top of each cream cheese-filled crust.
  8. Chill the strawberry bombs in the fridge for at least 30 minutes.
  9. Before serving, you can add a dollop of whipped cream on top of each strawberry bomb.
  10. Your strawberry bombs are ready to serve! Enjoy their sweet and tangy flavors!

Tips:

  • Make sure the cream cheese is softened before mixing it with the powdered sugar and vanilla extract. This will make it easier to mix and create a smoother consistency.
  • You can also try adding different toppings to your Strawberry Bombs, such as chocolate chips or chopped nuts.
  • If you don’t have a piping bag, you can use a plastic bag with the corner cut off instead. This will work just as well and is a great alternative.

Strawberry Bombs

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Ingredients for Strawberry Bombs 300 g (2 cups) flour 1 egg 45 g (1/4 cup) sugar pinch of salt 7g dry yeast 140 mL (3/5 cup) hot milk 40 g (1/4 cup) softened butter For the decoration: Whipped cream INSTRUCTIONS for Strawberry Bombs In a medium bowl, combine sugar, yeast, and milk and stir to … Read more

Brioche Donuts Recipe

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This recipe for brioche donuts is decadent and a true treat. If you’re looking to flex your brioche-making skills as well as get more comfortable with frying, this is the recipe to take on. You can do any flavor of jam, curd or pastry cream you want to fill, or leave them plain!

Homemade brioche doughnuts — heavenly fried brioche donuts that will send you into outerspace from pleasure

PREP TIME: 16 hrs

COOK TIME: 30 mins

TOTAL TIME: 16 hrs 30 mins

COURSE: Baking

CUISINE: American, Brioche, Donuts, Fried Foods

SERVINGS: 20 doughnuts

CALORIES: 201 kcal

EQUIPMENT:

KitchenAid with dough hook

Candy thermometer for frying

Pastry bag with small tip for filling the doughnuts

INGREDIENTS:

  • 1 packet of active dry yeast 7g hydrated with ¼ cup of 110-120F water and ½ teaspoon sugar
  • 1 cup water
  • 4 cups bread flour more as needed
  • ¼ cup caster sugar
  • 2 teaspoons fine sea salt
  • 4 eggs
  • ½ lemon zest
  • ½ cup unsalted butter, cubed
  • 64 oz neutral oil for frying

for the filling:

  • 1 cup of any store bought jam you want! or
  • pastry cream or
  • citrus curd
  • more caster sugar for tossing

INSTRUCTIONS:

Making the brioche dough

  1. Mix yeast packet with the warm water and sugar, and let the foam double in size.
  2. Mix the flour, sugar, water, activated yeast, lemon zest, salt and eggs into the bowl of an electric mixer with a dough hook attachment and mix on medium speed for 1-2 minutes, until it’s all combined. Then turn up the speed to medium high and let it run for about 5 minutes, or until the dough starts coming away from the sides and forms a ball. Turn off the mixer and let the dough rest for a minute. Slowly add the butter to the dough, about 25g at a time. Once it is all incorporated, mix on high speed for 5min until the dough is glossy, smooth and very elastic when pulled.
  3. Cover the bowl with saran wrap and leave to proof in the bowl until it has doubled in size – about 1-2 hours.
  4. Punch down the dough – then re-cover the bowl and put into the fridge to chill overnight.
  5. The next day, take the dough out of the fridge and cut it into equal, palm size pieces (you should get about 18).
  6. Roll them into smooth, taut, tight buns and place them on a floured baking tray, leaving plenty of room for them – so they don’t stick together while they proof.
  7. Cover lightly with Saran wrap and leave out in a 75F room for about 4hr, or until about doubled in size.

Frying and finishing

  1. In a big cast iron pot, prepare the deep fryer; fill it up to the halfway point with the oil.
  2. Heat the oil to 350F, then carefully remove the doughnuts from the tray by sliding a floured pastry scraper or fish spatula underneath them, taking care not to deflate them, and put them into the oil.
  3. Don’t overcrowd the fryer – do two to three per batch, depending on the size of your pan.
  4. Remove from the oil and place on a paper towel, then toss them in a bowl of caster sugar while still warm. Set aside to cool before filling.
  5. To fill the donuts, make a hole in the white strip in between the brown tops/bottoms.
  6. Fill a piping bag with jam (or any other filling you see fit!) and pipe into the doughnut until a little bit peeks out on top.

NOTES:

I’ve included volume ingredients here but BAKING TURNS OUT BETTER WHEN YOU MEASURE IN WEIGHT

NUTRITIONAL INFO:

Serving: 1donutSodium: 305mgCalcium: 14mgVitamin C: 2mgVitamin A: 251IUSugar: 11gFiber: 1gPotassium: 53mgCholesterol: 33mgCalories: 201kcalSaturated Fat: 1gFat: 6gProtein: 4gCarbohydrates: 32gIron: 1mg

CARROT CHEEES CAKE

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CARROT CHEEES CAKE RECIPE Ingredients for CARROT CHEEES CAKE 1 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 1/2 cup unsalted butter, melted For the Cheesecake Filling: 24 ounces (3 packages) cream cheese, softened 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 1/4 cup sour cream 1/4 cup heavy cream For … Read more

Peach Cobbler Recipe

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Best Peach Cobbler Recipe Baking Tips Use ripe, fresh peaches for this easy cobbler recipe. Ripe peaches will deliver a sweet, juicy flavorful peach cobbler. See below for tips on how to ripen peaches more quickly. I used around 5 cups of peaches for my four ingredient peach cobbler. That was 8 medium peaches. Cut … Read more

Fashioned Chicken and Dumplings

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Fashioned Chicken and Dumplings   Ingredients For chicken soup: 6 tablespoons butter 1 cup chopped yellow onion 1 cup matchstick carrots 1 cup diced celery 1 pound chicken thigh, cut into 1-inch pieces 1 teaspoon salt 1/2 teaspoon dried thyme 1/2 teaspoon ground black pepper 4 garlic cloves (chopped) 3 tbsp all-purpose flour 6 cups … Read more