CHRISTMAS-MARASCHINO-SHORTBREAD

 

Ingredients

°1 cup unsalted butter – room temperature

°1/2 cup powdered sugar

°1/2 tablespoon vanilla extract

°2 cups all-purpose flour

°1/2 tsp salt

°3/4 cup chopped maraschino cherries (spread cherries on paper towels to drain well or use dried maraschino cherries)

°2/3 cup chocolate chips

Preparation

Mix flour and salt. 

Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, mix with vanilla.

Add the flour and salt mixture and stir until it begins to form larger tufts.

Stirring in chocolate chips & maraschino cherries.

Form the dough in the log and squeeze well or it will crumble when you cut the cookies (the log should be about 2 inches thick) Wrap it in plastic wrap and refrigerate in the refrigerator for at least 1-2 hours.

Preheat the oven to 325 ºF and line with parchment paper.

Cut the log into 1/4 or 1/3-inch thick slices (if the slices crumble, press them with your hands) and place them on a baking sheet with an inch of space between them.

Bake the cookies for 10 to 15 minutes (until they begin to brown slightly on top)

Let them cool for 5 minutes on a baking sheet before transferring to a rack to cool completely.

Enjoy !

Potato lasagna with chicken

 

INGREDIENTS :

2 tablespoons olive oil

1 chopped onion

2 crushed garlic cloves

450g cooked and shredded chicken

1 cup tomato sauce (tea)

1 cup of cream cheese (200g)

Salt, black pepper and chopped parsley to taste

500g peeled potato

olive oil for greasing

400g grated provolone cheese for sprinkling

PREPARATION :

In a pan, over medium heat, heat the oil and fry the onion and garlic for 4 minutes.

Add the chicken, sauce and sauté for 3 minutes.

Add the cottage cheese, salt, pepper, green smell and mix.  Cut the potatoes into slices

slices on a mandolin and soak in water until ready to use.

In a greased medium refractory, intersperse layers of stew, potato, stew and

of cheese, ending in cheese.

Bake in preheated oven for 30 minutes or until browned.  Remove and serve.

Baked Cauliflower Tastes Better Than Meat! Crispy Roasted Cauliflower

 

Cauliflower has transcended its reputation as a bland, overlooked vegetable and emerged as a culinary superstar, especially when roasted to perfection. My Crispy Roasted Cauliflower recipe is a testament to the versatility and deliciousness of this humble vegetable. Infused with Italian herbs and Parmesan, this dish promises a crispy, flavorful experience that rivals any meat dish. Whether you are a dedicated vegetarian or simply looking to add more vegetables to your diet, this recipe will win you over with its crispy texture and rich, savory taste.

Ingredients

Main Ingredients:

1 head of cauliflower

3 slices of lemon

A handful of dill

1 1/4 cups panko breadcrumbs

1 clove of minced garlic

3/4 cup all-purpose flour

3 eggs

5 tbsp olive oil

1 tsp Italian herbs

A handful of chopped parsley

1 cup grated Parmesan cheese

Salt, to taste

Ground black pepper, to taste

Sauce:

3/4 cup sour cream

1/2 cup yogurt

Freshly chopped parsley

Salt and ground black pepper

Lemon juice

Directions

Step 1: Prepare the Cauliflower

Start by cutting the cauliflower into florets. Bring a pot of salted water to a boil and add the lemon slices, a handful of dill, and the cauliflower florets. Boil for five minutes, then drain and set aside. This step helps to infuse the cauliflower with subtle flavors and tenderize it slightly before roasting.

Step 2: Prepare the Coating Mixture

In a large mixing bowl, combine the panko breadcrumbs, minced garlic, olive oil, Italian herbs, salt, ground black pepper, chopped parsley, and grated Parmesan cheese. Mix until well combined. This breadcrumb mixture will give the cauliflower its irresistible crispy coating.

Step 3: Coat the Cauliflower

Set up a dredging station with a plate of all-purpose flour, a bowl of whisked eggs, and the bowl of breadcrumb mixture. Dredge each cauliflower floret first in the flour, then dip it in the whisked eggs, and finally coat it in the breadcrumb mixture. Ensure each piece is evenly coated for maximum crispiness.

Step 4: Bake the Cauliflower

Place the coated cauliflower florets on a parchment-lined baking tray. Preheat your oven to 350°F (175°C) and bake for 20 minutes, or until the cauliflower is golden brown and crispy. The aroma of the herbs and Parmesan will fill your kitchen, making it hard to wait for the finished product.

Step 5: Prepare the Sauce

While the cauliflower is baking, prepare the sauce. In a small bowl, combine the sour cream, yogurt, freshly squeezed lemon juice, chopped parsley, salt, and ground black pepper. Mix well. This creamy, tangy sauce complements the crispy cauliflower perfectly, adding a refreshing contrast to each bite.

Step 6: Serve and Enjoy

Once the cauliflower is done baking, remove it from the oven and let it cool slightly. Serve the crispy roasted cauliflower with the prepared sauce. Garnish with extra parsley if desired. Enjoy this delicious, meat-free dish that is sure to impress both vegetarians and meat-lovers alike.

Nutrition Information

Per Serving:

Calories: 220

Protein: 10g

Carbohydrates: 25g

Dietary Fiber: 3g

Sugars: 3g

Fat: 10g

Saturated Fat: 3g

Cholesterol: 75mg

Sodium: 320mg

Vitamin A: 8% DV

Vitamin C: 70% DV

Calcium: 20% DV

Iron: 10% DV

Conclusion

This Crispy Roasted Cauliflower recipe is a delightful alternative to traditional meat dishes. The combination of herbs, Parmesan, and a crispy breadcrumb coating makes it a standout dish that will leave you craving more. Perfect for a weeknight dinner or as a side dish for a special occasion, this recipe is sure to become a favorite in your household.

Apple and cinnamon cake

 

Cinnamon Apple Cake is a tasty dessert that is great for any occasion.

 any event. Here is a simple recipe to help you begin:

 List of ingredients:

 Ingredients:

 2 cups of regular flour

2 teaspoons of baking powder

Half a teaspoon of baking soda.

Half a teaspoon of salt.

One and a half teaspoons of cinnamon.

1/2 teaspoon of nutmeg powder

1/2 cup of butter without salt, at room temperature

1 cup of sugar

2 big eggs

1 teaspoon of vanilla extract

1 cup of sour cream

2 cups of apples, peeled, cored, and cut into small pieces (approximately 2 medium-sized apples).

For the Cinnamon Sugar Mix:

 1/4 cup of sugar

1 teaspoon of cinnamon powder

 Directions:

 Heat up your oven before using it: Set the temperature to 350°F (175°C). Prepare a 9×9-inch square baking pan or a cake pan of similar size by greasing and flouring it.

Get ready for the drought. Ingredients: In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Put this to the side.

Mix the butter and sugar: In a big bowl, mix the soft butter and 1 cup of sugar until it becomes light and fluffy.

Include eggs and vanilla: Mix the eggs one by one, then add the vanilla extract. Mix until everything is well mixed together.

Add the dry ingredients little by little to the wet ingredients, alternating with the sour cream. Begin by adding the dry ingredients first and finish with them as well. Stir until everything is mixed together. Be cautious not to mix too much; you want the cake to be soft.

Mix the diced apples into the batter carefully.

Put the mixture into the baking pan, making sure it is spread evenly.

Prepare the Cinnamon Sugar Topping by mixing 1/4 cup of sugar with 1 teaspoon of cinnamon in a small bowl. Spread this evenly on top of the cake batter in the pan.

Baking: Put the pan in the oven that you have already heated. Bake for around 40-45 minutes until a toothpick inserted in the middle comes out clean and the top is golden brown.

Cool and Serve: Take the cake out of the oven and let it cool in the pan for around 15 minutes. Next, you can either enjoy it warm or wait until it cools down completely before cutting and serving it.

You can also pour a basic icing over the cake once it has cooled. Mix powdered sugar with a bit of milk until you get the thickness you want. Pour it gently on top of the cake and allow it to harden before serving.

 Enjoy your homemade cake with cinnamon and apples!

Old Time Oven Peach Cobbler

 

Ingredients :

For the filling:Fresh peaches: 4-5 large, peeled and sliced (or 6 cups)Granulated sugar: 1/2 cupBrown sugar: 1/4 cupLemon juice: 1 tablespoonCornstarch: 2 tablespoonsGround cinnamon: 1/2 teaspoonGround nutmeg: 1/4 teaspoonFor the topping:All-purpose flour: 1 cupGranulated sugar: 1/4 cupBaking powder: 1 1/2 teaspoonsSalt: 1/4 teaspoonMilk: 1/2 cupButter: 6 tablespoons, meltedOptional AdditionsVanilla extract: Add 1 teaspoon to the filling for added depth.Ground ginger: A pinch can enhance the warm spices in the cobbler.Crumble topping: Mix oats and brown sugar with butter for a crunchy texture.Ice cream or whipped cream: Serve with vanilla ice cream or fresh whipped cream for a decadent touch.Tips for SuccessUse ripe, juicy peaches for the best flavor. If fresh peaches are unavailable, canned or frozen peaches can be used.Ensure the topping batter is spread evenly over the filling for uniform baking.Preheat your oven for consistent results.Let the cobbler cool slightly before serving to allow the filling to set.

Préparations :

Prepare the filling: Preheat the oven to 375°F (190°C). In a large bowl, combine sliced peaches, granulated sugar, brown sugar, lemon juice, cornstarch,

cinnamon, and nutmeg. Mix well and transfer to a greased 9×13-inch baking dish.Make the topping: In a separate bowl, whisk together flour, sugar, baking powder, and salt. Stir in milk and melted butter until smooth.Assemble the cobbler: Pour the topping evenly over the peach mixture. Spread gently with a spatula to cover most of the peaches.Bake: Place the dish in the oven and bake for 35-40 minutes, or until the topping is golden brown and the peach filling is bubbling.Cool and serve: Allow the cobbler to cool for 10 minutes. Serve warm with ice cream or whipped cream if desired.DescriptionOld Time Oven Peach Cobbler is a harmony of sweet, tender peaches and a buttery, golden topping. The bubbling juices infuse the crust, creating a dessert that is soft, fragrant, and irresistibly comforting.Nutritional Information (Per Serving)Calories: ~280Protein: 3gCarbohydrates: 46gFat: 10gFiber: 3gSugar: 30gConclusion and RecommendationOld Time Oven Peach Cobbler is a timeless treat that’s perfect for any occasion.Its simple preparation and rich flavors make it an excellent choice for beginners and seasoned bakers alike.

ENJOY

I had to give this dish a go the second

 

Italian Sausage Tortellini Soup

Ingredients

1 pound Italian sausage (mild or spicy, to taste)

1 small onion, chopped

3 cloves garlic, minced

6 cups chicken broth

1.5 ounces (1 can) chunked tomatoes, no-seed

9-ounce container cheese tortellini (refrigerated)

3 tablespoons heavy cream

2 cups fresh spinach, roughly chopped

1/2 tablespoon pesto

1.5 teaspoons dried oregano

Salt and pepper to taste

Grated Parmesan cheese (optional, for garnish)

Instructions

Cook the Sausage: In a pan over medium heat, cook the sausage, breaking it into bits with a spoon, until thoroughly cooked. Drain any excess fat.

Add Onion and Garlic: Add the chopped onion and minced garlic to the pan. Sauté for about 5 minutes until the onion is translucent.

Transfer to Slow Cooker: Pour the sausage mixture into the slow cooker.

Combine Ingredients: Add the chicken broth, diced tomatoes, dried oregano, and basil. Mix thoroughly.

Cook: Cover and cook on low for 6 hours or on high for 3 hours.

Add Tortellini: About 30 minutes before serving, add the tortellini, heavy cream, and chopped spinach. Stir well to combine.

Continue Cooking: Cook for another 30 minutes on low heat, or until the tortellini reaches the desired doneness.

Season: Add salt and pepper to taste.

Serve: If preferred, sprinkle with grated Parmesan cheese and serve hot.

Italian Meat Sauce

 

Italian Meat Sauce (Ragù)

This Italian meat sauce, or “ragù,” is a hearty and rich sauce that’s perfect for pasta, lasagna, or even as a base for other dishes. It’s simple to make and packed with flavor, making it a family favorite!

Why Make Italian Meat Sauce?

This sauce is a versatile staple in Italian cuisine. It’s great for meal prep and can be made in large batches, making it perfect for feeding a crowd or freezing for later!

Ingredients

1 lb ground beef (or a mix of beef and pork)

1 onion (finely chopped)

2 cloves garlic (minced)

1 carrot (finely chopped)

1 celery stalk (finely chopped)

1 can (28 oz) crushed tomatoes

2 tablespoons tomato paste

1 cup red wine (optional, can substitute with broth)

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper (to taste)

2 tablespoons olive oil

Fresh basil (for garnish, optional)

Parmesan cheese (for serving, optional)

Equipment Needed

Large skillet or Dutch oven

Wooden spoon

Cutting board and knife

Step-by-Step 

Instructions

Step 1: Sauté the Vegetables

Heat Oil: In a large skillet or Dutch oven, heat the olive oil over medium heat.

Cook Vegetables: Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.

Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 2: Brown the Meat

Add Ground Meat: Increase the heat to medium-high and add the ground beef (and pork if using). Cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.

Step 3: Build the Sauce

Add Tomato Paste: Stir in the tomato paste and cook for about 2 minutes.

Deglaze: Pour in the red wine (or broth) and scrape any browned bits from the bottom of the pan. Let it simmer for about 3-5 minutes to reduce slightly.

Add Tomatoes and Herbs: Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer.

Step 4: Simmer the Sauce

Cover and Cook: Reduce the heat to low, cover, and let the sauce simmer for 30-45 minutes, stirring occasionally. This will allow the flavors to meld beautifully.

Adjust Seasoning: Taste the sauce and adjust the seasoning with more salt, pepper, or herbs as desired.

Step 5: Serve

Pair with Pasta: Serve the sauce over your favorite pasta, or use it in lasagna or other dishes.

Garnish: Top with fresh basil and grated Parmesan cheese if desired.

Tips for Perfect Meat Sauce

Make Ahead: This sauce tastes even better the next day, so consider making it in advance.

Freezing: Freeze any leftovers in an airtight container for up to 3 months. Thaw in the fridge and reheat gently before serving.

Customize: Feel free to add additional veggies like bell peppers or mushrooms, or use different herbs for a personalized touch.

Conclusion

This authentic Italian meat sauce is a comforting and delicious dish that’s perfect for any occasion. It’s rich, hearty, and sure to become a favorite in your household!

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This recipe is designed to be straightforward and engaging, perfect for anyone looking to make a classic Italian dish. Enjoy your cooking!