Category:

General Recipes

Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers

by Rebecca June 10, 2022

written by Rebecca

PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 people

If chicken is a staple at your house, then you should never miss this Mediterranean Chicken recipe. It’s a mouthwatering chicken skillet with Sun-Dried Tomatoes, Artichokes, and Capers. It is incredibly easy to make using only a few simple ingredients. If you are all about Mediterranean flavors, then throw this easy recipe together in less than thirty minutes and enjoy a flavor-packed, moist, and tender chicken meal any time!

Ingredients

3 tbsp olive oil

1.5-pound chicken breast (thinly sliced)

¼ c. flour (you can use gluten-free flour)

3 tbsp capers (drained)

2 tbsp olive oil

6 ounces sun-dried tomatoes

2 tbsp lemon juice, freshly squeezed

8 ounces roasted artichoke hearts (drained)

½ tsp salt

¼ tsp ground black pepper

How to make Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers

Step 1: Sprinkle the chicken with salt and pepper. In flour, dredge the chicken.

Step 2: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Then, add the chicken and sear for about 4 minutes until golden. Turn the chicken and cook the other side for another 4 minutes over medium heat until brown. To a plate, transfer the chicken when done.

Step 3: In the now-empty skillet, add the artichokes, sun-dried tomatoes, capers, and lemon juice. Stir over medium heat, then adjust the heat to medium-low. Next, stir in 2 to 3 tbsp olive oil.

Step 4: To the sides of the skillet, push the vegetables. Return the chicken to the skillet and continue to cook for an additional 5 to 10 minutes over low-medium heat, covered, until the chicken is cooked through and no longer pink in the middle.

Step 5: Remove from the heat when done and serve the Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers right away. Do not forget to spoon the olive oil mixture over the chicken. Enjoy!

Nutrition Facts:

Amount per Serving: Calories 552, Fat 28g 43%, Saturated Fat 4g 25%, Cholesterol 108mg 36%, Sodium 975mg 42%, Potassium 2086mg 60%, Carbohydrates 33g 11%, Fiber 6g 25%, Sugar 16g 18%, Protein 43g 86%, Vitamin A 990IU 20%, Vitamin C 33.7mg 41%, Calcium 67mg 7%, Iron 5.4mg 30%

Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers

Rebecca PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 people If chicken is a staple at your house, then you should never… General Recipes Mediterranean Chicken with Sun-Dried Tomatoes, Artichokes, and Capers European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 552 calories 28 fat

Rating: 5.0/5

( 1 voted )

Ingredients

3 tbsp olive oil
1.5-pound chicken breast (thinly sliced)
¼ c. flour (you can use gluten-free flour)
3 tbsp capers (drained)
2 tbsp olive oil
6 ounces sun-dried tomatoes
2 tbsp lemon juice, freshly squeezed
8 ounces roasted artichoke hearts (drained)
½ tsp salt
¼ tsp ground black pepper

Instructions

Step 1: Sprinkle the chicken with salt and pepper. In flour, dredge the chicken.

Step 3: In the now-empty skillet, add the artichokes, sun-dried tomatoes, capers, and lemon juice. Stir over medium heat, then adjust the heat to medium-low. Next, stir in 2 to 3 tbsp olive oil.

June 10, 2022 0 comment

General Recipes

BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES

by Rebecca June 10, 2022

written by Rebecca

Prep Time: 45 mins | Cook Time: 20 mins | Resting Time: 2 days | Total Time: 2 days 1 hr 5 mins | Servings: 16 Cookies

These cookies are a crowd-pleasing treat. For a high-end bakery result, sprinkle the cookies with sea salt quickly after taking them out of the oven. These brown butter toffee chocolate chip cookies are the perfect dessert for every occasion!

INGREDIENTS

Toffee:

¾ c. brown sugar, light or dark, lightly packed

6 tbsp unsalted butter

water as needed

1 teaspoon kosher salt

Cookie Dough:

2 large eggs

3-4 ice cubes 1.5-2 oz

¾ c. granulated sugar

1 c. unsalted butter (2 sticks), cut into 1-inch pieces

1 ½ c. brown sugar, light or dark, packed

2 teaspoons kosher salt

½ teaspoon baking soda

2 teaspoons espresso powder

2 teaspoons vanilla extract

6 ounces high-quality chocolate, chopped

2 ½ c. all-purpose flour

flaky sea salt for sprinkling (optional)

1 teaspoon kosher salt

HOW TO MAKE BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES

Toffee:

Step 1: Using parchment or silicone mat, line a baking sheet.

Step 2: Melt the butter, brown sugar, and salt in a medium saucepan over medium heat. Stir well until the butter has completely blended into the sugar.

Step 3: Continue to cook the toffee mixture while stirring constantly until it reaches 280-290 degrees F using a candy thermometer. Add a couple of tsp of water if the mixture begins to separate and get oil and remix very fast until it comes back together. This takes about 10 to 15 minutes for the mixture to reach 290 degrees.

Step 4: Quickly remove the pan from the heat once the toffee reaches the desired temperature and pour it onto the prepared baking sheet.

Step 5: Allow the toffee to cool at room temperature for about 10 minutes. Place the entire baking pan in the freezer once the toffee cooled down a little.

Brown Butter:

Step 6: Into 1-inch pieces, cut 2 sticks of butter. Melt the butter in a medium saucepan over medium to medium-high heat.

Step 7: Keep on slowly, stirring the butter for about 5 minutes to lessen the bubble and to see the milk solids at the bottom of the pan begins to brown. Adjust the heat to medium or medium-low while contentiously cooking the butter until it has a nutty smell and most of the solids are a dark amber-brown color.

Step 8: Take the pan off the heat once the butter has browned. Add an ice cube, and stir very slowly. Allow the cube of ice to melt. Then, stir in the rest of the ice cubes and let them melt.

Step 9: Continue to allow the brown butter to cool.

Cookie Dough:

Step 10: Set aside the chopped chocolate bars.

Step 11: In a large bowl, whisk the granulated sugar, brown sugar, salt, espresso powder, and baking soda. Then, measure 2 1/2 c. flour. Level it and set it aside.

Step 12: Beat the eggs with 2 tsp vanilla extracts in a smaller bowl and set aside.

Step 13: Into the granulated sugar mixture, pour the melted brown butter and mix well using a whisk or spatula until fully incorporated.

Step 14: Yo the butter and sugar mixture, add the 2 1/2 c. flour, and mix well until completely combined, scraping the bottom of the bowl. Next, whisk in the egg/vanilla mixture until well blended.

Step 15: Remove the toffee from the freezer and break them into pieces like what you did with the chocolate. Add them to the cookie dough along with the chopped chocolate and mix thoroughly with your hands or spatula.

Step 16: On a cookie sheet, lay a piece of parchment paper. Using a 1/4 measuring cup or an ice cream scoop, measure out balls of dough and place them on the prepared cookie sheet, keeping them close together. Place the bowl of dough in the fridge or freeze for 20 minutes if the dough is still warm and spreads out when forming balls of dough.

Step 17: Using plastic wrap, tent the tray, keeping a small corner uncovered. This will let the cookies slightly dry out. Put the cookie tray in the fridge and let the balls of dough chill for about 36 to 48 hours.

Step 18: Prepare the oven. Preheat it to 325 degrees. Using parchment paper or silicone mats, line multiple baking trays. Onto each cookie sheet, place about 4 to 6 cookies at least 2 to 3-inches apart. Place in the preheated oven and bake for about 18 to 20 minutes. When done, immediately take the cookies out of the oven and quickly sprinkle with sea salt if desired. Allow the cookies to cool completely in the baking tray.

NUTRITION FACTS:

June 10, 2022 0 comment

General Recipes

One Pot Spicy Thai Noodles

by Rebecca June 10, 2022

written by Rebecca

Prep Time: 5 mins | Cook Time: 20 mins | Servings: 6

This Spicy Thai Noodle is incredibly easy to throw together. A vegetarian-friendly dish that you can whip up in under twenty minutes. If desired, you can throw in some protein, such as shrimp.

Ingredients

2 tablespoons olive oil, divided

1 lb. linguine

1 zucchini, cut in half vertically, then sliced in half circles

2 large eggs, lightly beaten

3 cloves garlic, minced

⅓ c. low sodium soy sauce

2 tablespoons brown sugar

1.5 tablespoons Sriracha hot sauce (this is A LOT of spice, feel free to tone it down if you don’t like spicy)

2” fresh ginger, grated

4 green onions, chopped

1 handful of fresh cilantro, chopped

8 oz. mushroom, chopped

¼ c. peanuts, chopped

½ tsp crushed red pepper flakes

How to make One Pot Spicy Thai Noodles

Step 1: Fill halfway with water in a large stock pot and bring to a boil. Add the linguine and cook following the package directions. Drain when done and set aside.

Step 2: Place the brown sugar, soy sauce, sriracha, and ginger in a medium bowl. Mix well until blended and set aside.

Step 3: Heat a large stock pot over medium heat. Then, add 1 tablespoon of oil followed by the beaten eggs and red pepper flakes. Scramble the eggs. Set aside the pasta when done.

Step 4: Heat the rest of the 1 tablespoon of oil in the same pot. Add the zucchini, mushrooms, and garlic and cook for about 5 to 6 minutes over medium-high heat until the veggies are completely cooked. Adjust the heat to low and add the pasta and eggs. On top, pour the sauce mixture and stir well using a wooden spoon to coat the pasta and veggies. Take the pot off the heat when done and stir in the peanuts, green onions, and cilantro.

Step 5: Serve the Spicy Thai Noodles immediately. Enjoy!

Note:

These Thai noodles are great either warm or cold. If desired, add shrimp and cook it after the eggs and set aside. In the last 2 to 3 minutes of cooking the veggies, return the shrimp to the pot.

One Pot Spicy Thai Noodles

Rebecca Prep Time: 5 mins | Cook Time: 20 mins | Servings: 6 This Spicy Thai Noodle is incredibly easy to throw together. A vegetarian-friendly dish that you can whip up… General Recipes One Pot Spicy Thai Noodles European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 tablespoons olive oil, divided
1 lb. linguine
1 zucchini, cut in half vertically, then sliced in half circles
2 large eggs, lightly beaten
3 cloves garlic, minced
⅓ c. low sodium soy sauce
2 tablespoons brown sugar
1.5 tablespoons Sriracha hot sauce (this is A LOT of spice, feel free to tone it down if you don't like spicy)
2” fresh ginger, grated
4 green onions, chopped
1 handful of fresh cilantro, chopped
8 oz. mushroom, chopped
¼ c. peanuts, chopped
½ tsp crushed red pepper flakes

Instructions

Step 1: Fill halfway with water in a large stock pot and bring to a boil. Add the linguine and cook following the package directions. Drain when done and set aside.

Step 2: Place the brown sugar, soy sauce, sriracha, and ginger in a medium bowl. Mix well until blended and set aside.

Step 3: Heat a large stock pot over medium heat. Then, add 1 tablespoon of oil followed by the beaten eggs and red pepper flakes. Scramble the eggs. Set aside the pasta when done.

Step 5: Serve the Spicy Thai Noodles immediately. Enjoy!

Notes

These Thai noodles are great either warm or cold. If desired, add shrimp and cook it after the eggs and set aside. In the last 2 to 3 minutes of cooking the veggies, return the shrimp to the pot.

June 10, 2022 0 comment

General Recipes

Southern Buttermilk Pie

by Rebecca June 10, 2022

written by Rebecca

Prep Time: 10 mins | Cook Time: 1 hr | Cooling time: 3 hrs | Servings: 10 pieces

This is a classic Southern Buttermilk Pie that remains a favorite of many. A scrumptious pie that is filled with a tangy and sweet custard topped with a little dusting of nutmeg. It’s a perfectly sweet pie with a hint of custard flavor. After baking, urge the temptation to slice the pie right away. Let it sit for a few minutes to set, then slice. Serve a slice of this buttermilk pie with a dollop of whipped cream and top with some fresh berries. You can also whip this up to 2 days ahead and just keep it chilled until ready to serve.

Ingredients

½ c. butter (salted or unsalted) melted

1 9” deep dish pie crust, frozen or homemade

3 large eggs

3 tbsp all-purpose flour

⅛ tsp ground nutmeg plus additional for the top

1 ½ c. granulated sugar

1 c. buttermilk (not fat-free)

1 tsp pure vanilla extract

1 tbsp lemon juice

whipped cream for serving, optional

¼ tsp salt

How to make Southern Buttermilk Pie

Step 1: Prepare the oven. Preheat it to 350 degrees F. On a baking sheet, place the pie crust and set it aside.

Step 2: Sift the sugar, flour, salt, and nutmeg in a medium-size mixing bowl.

Step 3: Place the buttermilk, butter, eggs, lemon juice, and vanilla in another mixing bowl. Mix well until blended.

Step 4: Into the dry ingredients, mix the wet ingredients until well combined. Into the pie shell, evenly pour the mixture, and lightly sprinkle with extra nutmeg (optional). Place in the preheated oven and bake for about 50 to 60 minutes or until the center of the pie is set when shaken gently. To prevent the pie from over-browning, make sure to check it at 30 minutes mark.

Step 5: Take the pie out of the oven when done and transfer it to a cooling rack. Let it cool completely before slicing. Then, serve a slice with a dollop of whipped cream. Enjoy!

Nutrition Facts:

Southern Buttermilk Pie

Rebecca Prep Time: 10 mins | Cook Time: 1 hr | Cooling time: 3 hrs | Servings: 10 pieces This is a classic Southern Buttermilk Pie that remains a favorite of… General Recipes Southern Buttermilk Pie European Print This

Serves: 10 Prep Time: 10 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 344 calories 17 fat

Rating: 5.0/5

( 1 voted )

Ingredients

½ c. butter (salted or unsalted) melted
1 9” deep dish pie crust, frozen or homemade
3 large eggs
3 tbsp all-purpose flour
⅛ tsp ground nutmeg plus additional for the top
1 ½ c. granulated sugar
1 c. buttermilk (not fat-free)
1 tsp pure vanilla extract
1 tbsp lemon juice
whipped cream for serving, optional
¼ tsp salt

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. On a baking sheet, place the pie crust and set it aside.

Step 2: Sift the sugar, flour, salt, and nutmeg in a medium-size mixing bowl.

Step 3: Place the buttermilk, butter, eggs, lemon juice, and vanilla in another mixing bowl. Mix well until blended.

Step 5: Take the pie out of the oven when done and transfer it to a cooling rack. Let it cool completely before slicing. Then, serve a slice with a dollop of whipped cream. Enjoy!

June 10, 2022 0 comment

General Recipes

Baked Ziti

by Rebecca June 10, 2022

written by Rebecca

PREP TIME: 20 MINS | COOK TIME: 55 MINS | TOTAL TIME: 75 MINS | SERVINGS: 6 to 8

This baked Ziti is a scrumptious dish with sausage, tomato sauce, and melty cheese. A classic American-Italian dish that never fails to impress everyone. This baked Ziti is comfort food at its finest!

Ingredients

1 lb. bulk Italian sausage, ground beef, or ground pork

1 lb. ziti or penne pasta

1 tbsp extra virgin olive oil

3 to 4 cloves garlic, chopped

1 tbsp Italian seasoning

1/2 tsp red pepper flakes

1 large onion, chopped

1 c. grated Parmesan or pecorino cheese

1 tbsp minced fresh rosemary or basil

8 oz. mozzarella cheese, shredded

1 heaping cup ricotta cheese

4 c. jarred marinara or pasta sauce, or make your tomato sauce

Black pepper, to taste

Kosher salt

How to make Baked Ziti

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Pasta:

Step 2: Bring a large pot of salted water to a strong boil. Note that for every 2-quarts of water, add 1 tbsp of salt. Add the pasta and cook until al dente but still slightly firm to the bite, uncovered.

Step 3: Through a colander, drain the pasta. To prevent the pasta from sticking together, toss with a little olive oil.

Brown the meat:

Step 4: In a large saute pan, heat 1 tbsp olive oil over medium-high heat. Add the bulk of sausage and ground meat once the oil is shimmering. Cook until brown, breaking any large pieces of sausage as it cooks. Stirring very often. You can also use ground beef in place of sausage. Just remember to sprinkle the ground beef with a little salt.

To Make the sauce:

Step 5: Add the onions to the pan once the meat is mostly browned and stir well. Continue to cook for another 4 to 5 minutes until the onions are translucent and starting to brown.

Step 6: Stir in the garlic, rosemary or basil, Italian seasoning, and red pepper flakes and cook for a minute more. Next, add the tomato sauce, stir, and bring everything to a simmer. If needed, season with salt and pepper.

To Assemble the casserole:

Step 7: In the bottom of a 9 x 13-inch casserole pan, spread a thin layer of the sauce. On top, dot half of the ricotta cheese. Into the pasta, ladle a spoonful of the sauce and toss well, then add into the casserole. Over the pasta, pour the remaining sauce and dot with the rest of the ricotta cheese. Lastly, sprinkle the top mozzarella and Parmesan cheese. If making ahead, let the casserole cool, then cover and store in the fridge or freezer.

Bake:

Step 8: If serving right away, place in the preheated oven and bake for about 20 to 25 minutes, uncovered, until the top of the casserole is lightly browned and the cheese has melted.

Step 9: Remove from the oven when done and let the casserole stand for about 10 minutes. Serve and enjoy!

NUTRITION FACTS (PER SERVING):

CALORIES 557, FAT 32g, CARBS 36g, PROTEIN 30g

Baked Ziti

Rebecca PREP TIME: 20 MINS | COOK TIME: 55 MINS | TOTAL TIME: 75 MINS | SERVINGS: 6 to 8 This baked Ziti is a scrumptious dish with sausage, tomato sauce,… General Recipes Baked Ziti European Print This

Serves: 6-8 Prep Time: 20 mins Cooking Time: 55 mins 55 mins

Nutrition facts: 557 calories 32 fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 lb. bulk Italian sausage, ground beef, or ground pork
1 lb. ziti or penne pasta
1 tbsp extra virgin olive oil
3 to 4 cloves garlic, chopped
1 tbsp Italian seasoning
1/2 tsp red pepper flakes
1 large onion, chopped
1 c. grated Parmesan or pecorino cheese
1 tbsp minced fresh rosemary or basil
8 oz. mozzarella cheese, shredded
1 heaping cup ricotta cheese
4 c. jarred marinara or pasta sauce, or make your tomato sauce
Black pepper, to taste
Kosher salt

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Pasta:

Step 3: Through a colander, drain the pasta. To prevent the pasta from sticking together, toss with a little olive oil.

Brown the meat:

To Make the sauce:

Step 5: Add the onions to the pan once the meat is mostly browned and stir well. Continue to cook for another 4 to 5 minutes until the onions are translucent and starting to brown.

To Assemble the casserole:

Bake:

Step 8: If serving right away, place in the preheated oven and bake for about 20 to 25 minutes, uncovered, until the top of the casserole is lightly browned and the cheese has melted.

Step 9: Remove from the oven when done and let the casserole stand for about 10 minutes. Serve and enjoy!

June 10, 2022 0 comment

General Recipes

Cherry Pie Crumb Bars Recipe

by Rebecca June 10, 2022

written by Rebecca

PREP TIME: 10 MINS | COOK TIME: 23 MINS | TOTAL TIME: 33 MINS | SERVINGS: 9 people

This is a tasty dessert with a buttery crumb topping and a delightful cherry filling. Incredibly easy and quick to throw together and the perfect summer dessert that’s great all year round! To make this scrumptious treat, all you need are a few readily available ingredients. You can even use your preferred fruit (fresh or frozen) instead of fresh cherries. The start is the show is the perfect crumb topping. If desired, whip up a huge batch and simply store it in the fridge for up to 3 days for a quick pick-me-up treat.

INGREDIENTS

1/2 c. granulated sugar

1/2 c. unsalted butter, melted, cooled to room temperature

1.5 c. all-purpose flour

1/2 teaspoon baking powder

2 c. fresh cherries, pitted, each sliced in half

1 tbsp lemon juice

1 tbsp cornstarch

1/2 teaspoon baking soda

1 teaspoon granulated sugar

1/4 teaspoon salt

How to make Cherry Pie Crumb Bars

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using the parchment paper, line a square 8-inch baking pan and grease the sides and bottom of the lined pan. Set aside.

Step 2: Place the cherries, cornstarch, and lemon juice in a medium mixing bowl. Mix well until combined.

Step 3: Whisk the melted butter and sugar in a large mixing bowl. Then, add the flour along with the baking soda, baking powder, and salt. Using a fork, stir until you have a mixture that resembles crumbs.

Step 4: Into the prepared pan, press half of the crumb mixture and spread the cheese filling on top. Over the cherries, sprinkle the rest of the crumb mixture, then the sugar.

Step 5: Place in the preheated oven and bake for about 23 to 25 minutes or until the top of the bar is golden. Remove from the oven when done and let it cool fully before slicing into bars.

NOTE:

Store any leftovers in the fridge for up to 3 days.

NUTRITION FACTS:

Cherry Pie Crumb Bars Recipe

Rebecca PREP TIME: 10 MINS | COOK TIME: 23 MINS | TOTAL TIME: 33 MINS | SERVINGS: 9 people This is a tasty dessert with a buttery crumb topping and a… General Recipes Cherry Pie Crumb Bars Recipe European Print This

Serves: 9 Prep Time: 10 mins Cooking Time: 23 mins 23 mins

Nutrition facts: 234 calories 10 fat

Rating: 5.0/5

( 1 voted )

Ingredients

1/2 c. granulated sugar
1/2 c. unsalted butter, melted, cooled to room temperature
1.5 c. all-purpose flour
1/2 teaspoon baking powder
2 c. fresh cherries, pitted, each sliced in half
1 tbsp lemon juice
1 tbsp cornstarch
1/2 teaspoon baking soda
1 teaspoon granulated sugar
1/4 teaspoon salt

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using the parchment paper, line a square 8-inch baking pan and grease the sides and bottom of the lined pan. Set aside.

Step 2: Place the cherries, cornstarch, and lemon juice in a medium mixing bowl. Mix well until combined.

Step 4: Into the prepared pan, press half of the crumb mixture and spread the cheese filling on top. Over the cherries, sprinkle the rest of the crumb mixture, then the sugar.

Step 5: Place in the preheated oven and bake for about 23 to 25 minutes or until the top of the bar is golden. Remove from the oven when done and let it cool fully before slicing into bars.

Notes

Store any leftovers in the fridge for up to 3 days.

June 10, 2022 0 comment

General Recipes

THE BEST PORK TENDERLOIN IN PUFF PASTRY EVER!

by Rebecca June 10, 2022

written by Rebecca

YIELD: 4-6 servings

This is impressive pork tenderloin with cheese, ham, and a touch of mustard boxed-in in puff pastry. A classic recipe that you can easily make and expect stunning results always! This is the best, tender, and juicy pork tenderloin in puff pastry with loads of flavor. Serve this as the main dish for any party alongside spinach.

Ingredients

1 egg

1 pork tenderloin 1 pound (500 grams)

1 large onion

2 or 3 slices of ham

1 clove of garlic

3 1/2 oz. (100 grams) grated Parmesan

Mustard of your choice

1 puff pastry sheet (240 grams)

Spinach:

Olive oil

1 pound (500 gram) of fresh spinach

Water

Meat juice

Butter or cream

Salt and pepper

HOW TO MAKE THE BEST PORK TENDERLOIN IN PUFF PASTRY EVER

Step 1: In olive oil, saute the onion and garlic. Cook the meat for about 5 minutes per side until brown. When done, set the meat and onions aside, reserving the juice for later.

Step 2: Spread the puff pastry and brush with egg white, Lay the ham slices and sprinkle with Parmesan. In the center of the pastry sheet, arrange the tenderloin, On top, spread the mustard and onions. Then, close the dough. Firmly press the edges to seal and brush with the egg yolk.

Step 3: Place in the oven and bake for about 45 minutes at 380 degrees F or 200 degrees C. When done, take the tenderloin out of the oven and allow it to rest for a couple of minutes before slicing. Enjoy!

Spinach:

Step 4: After washing the spinach, drain it and add to the meat juice in a large casserole. As desired, add oil and season with salt and pepper. To fish it off, add a knob of butter or a bit of cream.

Step 5: Decrease the cooking time to 35 minutes if you prefer your pork slightly pink. Note that the pork is cooked through after 45 minutes.

THE BEST PORK TENDERLOIN IN PUFF PASTRY EVER!

Rebecca YIELD: 4-6 servings This is impressive pork tenderloin with cheese, ham, and a touch of mustard boxed-in in puff pastry. A classic recipe that you can easily make and expect… General Recipes THE BEST PORK TENDERLOIN IN PUFF PASTRY EVER! European Print This

Serves: 4-6

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

1 egg
1 pork tenderloin 1 pound (500 grams)
1 large onion
2 or 3 slices of ham
1 clove of garlic
3 1/2 oz. (100 grams) grated Parmesan
Mustard of your choice
1 puff pastry sheet (240 grams)
Spinach:
Olive oil
1 pound (500 gram) of fresh spinach
Water
Meat juice
Butter or cream
Salt and pepper

Instructions

Step 1: In olive oil, saute the onion and garlic. Cook the meat for about 5 minutes per side until brown. When done, set the meat and onions aside, reserving the juice for later.

Spinach:

Step 5: Decrease the cooking time to 35 minutes if you prefer your pork slightly pink. Note that the pork is cooked through after 45 minutes.

June 10, 2022 0 comment

General Recipes

Linguine with spinach and sun-dried tomato cream sauce

by Rebecca June 10, 2022

written by Rebecca

PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 people

If you are looking for another easy pasta dish that you can whip up using only a few simple ingredients, then you have to try this delicious linguine with spinach and sun-dried tomato cream sauce. It’s the perfect weeknight meal to serve with grilled chicken or seafood or by itself. Throw this together in less than thirty minutes and enjoy a filling, tasty meal that your entire family will love and surely enjoy!

Ingredients

3 cloves garlic, minced

⅓ c. sun-dried tomatoes, chopped

1 c. Parmesan cheese, shredded

¼ tsp paprika

6 ounces spinach

8 ounces linguine

5 basil leaves, fresh, finely chopped

1 c. half-and-half

¼ tsp salt

How to make Linguine with spinach and sun-dried tomato cream sauce

Step 1: Following the package directions, cook the linguine until al dente. Drain when done.

Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Once the oil is hot, add the chopped sun-dried tomatoes and minced garlic into the skillet and cook for about 30 seconds, stirring. Next, add 1 c, half-and-half along with paprika and 1/4 tsp salt. Bring everything to a boil, then decrease the heat to a simmer.

Step 3: To the skillet, stir in half c shredded Parmesan cheese for about 30 seconds or longer until the cheese has melted. Slowly add extra cheese if the sauce turned out too thin, stirring for a few minutes. Or add more half-and-half if the sauce is too thick.

Step 4: Then, add the spinach and cook for a minute more over medium heat, stirring until the spinach has wilted. Lastly, add the linguine and toss to coat with the sauce, If needed, add more salt to taste.

Step 5: Before serving, garnish the dish with some finely chopped fresh basil leaves. Enjoy!

Note:

Swap 1 c of half-and-half with a mixture of half cup each whole milk and heavy cream.

Nutrition Facts:

Amount per Serving: Calories 424, Fat 14g 22%, Saturated Fat 8g 50%, Cholesterol 39mg 13%, Sodium 630mg 27%, Potassium 788mg 23%, Carbohydrates 53g 18%, Fiber 3g 13%, Sugar 5g 6%, Protein 20g 40%, Vitamin A 4565IU 91%, Vitamin C 16.8mg 20%, Calcium 428mg 43%, Iron 2.9mg 16%

Linguine with spinach and sun-dried tomato cream sauce

Rebecca PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 people If you are looking for another easy pasta dish that you can… General Recipes Linguine with spinach and sun-dried tomato cream sauce European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 424 calories 14 fat

Rating: 5.0/5

( 1 voted )

Ingredients

3 cloves garlic, minced
⅓ c. sun-dried tomatoes, chopped
1 c. Parmesan cheese, shredded
¼ tsp paprika
6 ounces spinach
8 ounces linguine
5 basil leaves, fresh, finely chopped
1 c. half-and-half
¼ tsp salt

Instructions

Step 1: Following the package directions, cook the linguine until al dente. Drain when done.

Step 5: Before serving, garnish the dish with some finely chopped fresh basil leaves. Enjoy!

Notes

Swap 1 c of half-and-half with a mixture of half cup each whole milk and heavy cream.

June 10, 2022 0 comment

General Recipes

Cioppino (Fisherman’s Stew)

by Rebecca June 10, 2022

written by Rebecca

Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 12 cups

This is a delightful Fisherman’s Stew or Cioppino that you can easily make in your slow cooker or on the stovetop. This flavorful stew is packed with fish, crab, clams, and shrimp, plus loads of fresh herbs and rich Italian flavor. Ladle into bowls and serve with crusty bread to scoop out that extra broth!

Ingredients

2 medium onions, diced

1 (14.5 oz) can of petite diced tomatoes, not drained

1 red bell pepper, diced

3 celery stalks, diced

6 oz. tomato paste

1 tbsp minced fresh garlic (about 3 large cloves)

2 tsp Italian seasoning

½ c. white wine (or substitute with additional stock)

1 tsp sugar

1 bay leaf

2 c. seafood stock or fish stock (or substitute with chicken broth or vegetable broth)

1 pound raw medium or large shrimp, peeled and deveined

6 oz. canned chopped clams, not drained

16 oz. lump crabmeat

2 tbsp chopped fresh basil

10 oz. firm-flesh fish fillets (such as halibut, cod, or salmon), skin removed, cut into 2” chunks

Salt and pepper, to taste

1 tbsp chopped fresh parsley

¾ tsp crushed red pepper flakes (optional)

How to make Cioppino (Fisherman’s Stew)

SLOW COOKER:

Step 1: In a large, slow cooker, combine the tomatoes, bell pepper, onion, celery, seafood stock, tomato paste, wine, garlic, Italian seasoning, sugar, bay leaf, and crushed red pepper flakes. Put the lid on and set to cook for 6 to 8 hours on low or 3 to 4 hours on high or until the vegetables have softened.

Step 2: Set the slow cooker to HIGH and add the shrimp, fish, crabmeat, and clams. Stir and replace the lid. Cook for another 20 to 30 minutes, stirring twice, until the fish easily flakes using a fork and the shrimp is opaque. Discard the bay leaf.

Step 3: Stir in the basil and parsley just before serving. To taste, season with salt and pepper. Enjoy!

STOVETOP:

Step 1: In a Dutch oven or large soup pot, heat 2 tbsp olive oil over medium-high heat. Add the bell peppers to the skillet along with the onion and celery once the oil shimmers. Cook for about 5 to 7 minutes, stirring often until the veggies begin to soften. Then, add the garlic and tomato paste. Continue to cook for a minute more, stirring constantly.

Step 2: To the pot, whisk in the tomatoes (with their juices), stock or broth, wine, Italian seasoning, sugar, bay leaf, and red pepper flakes. Bring everything to a boil, then adjust the heat to low. Put the lid on and gently simmer for about 15 to 20 minutes.

Step 3: Next, add the shrimp along with the fish, crab, and clams (with their juices). Let the mixture simmer, then decrease the heat and cook for about 8 to 10 minutes until the fish flakes easily using a fork and the shrimp is pink. Make sure to stir gently. Discard the bay leaf.

Step 4: Stir in the basil and parsley just before serving. To taste, season with salt and pepper. Enjoy!

Nutrition Facts:

June 10, 2022 0 comment

General Recipes

Keto Chicken Cheese Bake

by Rebecca June 9, 2022

written by Rebecca

PREP TIME: 25 MINS | COOK TIME: 35 MINS | TOTAL TIME: 1-HR | YIELD: 10 servings

This keto chicken, cheese bake is the ultimate comfort food! Tender and juicy chicken, mushrooms, bacon, and spinach are smothered in a creamy and mouthwatering cream sauce. Who said a low-carb diet is a bummer?

INGREDIENTS

8 oz. baby Bella mushrooms, sliced

1 lb. bacon

½ c. grated Parmesan cheese

1 ½ c. sharp cheddar cheese, shredded

8 oz. package of cream cheese

1/3 c. avocado mayonnaise

1 c. heavy cream

1 tsp dry mustard

½ tsp white pepper

½ tsp onion powder

½ tsp garlic powder

½ tsp paprika

½ tsp hot sauce, we used Cholula

1 ½ c. red onion, diced

1 tbsp fresh garlic, minced

2 c. mozzarella cheese, shredded

8 oz. baby spinach

1 store-bought cooked rotisserie chicken, meat removed and chopped into bite-sized pieces

How to make Keto Chicken Cheese Bake

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Cook the bacon in a large skillet until crisp. Transfer the cooked bacon to paper towels. Set aside 3 tbsp of bacon fat.

Step 3: Place the cream cheese, Parmesan cheese, cheddar cheese, avocado mayonnaise, heavy cream, hot sauce, mustard, pepper, garlic powder, onion powder, and paprika in a medium saucepan and cook over medium heat, stirring using a wooden spoon until creamy.

Step 4: Once the bacon has cool enough, crumble and add to the cream mixture.

Step 5: After cleaning the skillet, drizzle the reserved 2 tbsp of bacon grease. Add the onions and saute for about 3 minutes over medium-high heat. Then, add the rest of the bacon fat along with the mushrooms. Continue to cook for another 5 minutes. Next, add the garlic and spinach. Toss and cook for 2 minutes more until the spinach is wilted.

Step 6: To the skillet, add the cream mixture and cooked chicken. Heat for a few minutes then transfers into an 8 x 12-inch casserole dish. On top, sprinkle 2 cups of mozzarella cheese. Place in the preheated oven and bake for about 20 minutes. Then, broil for about 1 to 2 minutes until brown.

Step 7: Remove from the oven when done and allow the dish to sit for about 10 minutes before slicing into 10 portions. Enjoy!

Nutrition Facts:

Serving Size: 1 1/2 cups, Serves: 10
Amount Per Serving: Calories 541, Total Fat 43.9g 56%, Saturated Fat 20.4g, Trans Fat 0.5g, Polyunsaturated Fat 4.9g, Monounsaturated Fat 14.7g 0%, Cholesterol 129.3mg 43%, Sodium 753.8mg 33%, Total Carbohydrate 7.7g 3%, Dietary Fiber 1.5g 5%, Sugars 3.8g, Protein 29.6g 59%

Keto Chicken Cheese Bake

Rebecca PREP TIME: 25 MINS | COOK TIME: 35 MINS | TOTAL TIME: 1-HR | YIELD: 10 servings This keto chicken, cheese bake is the ultimate comfort food! Tender and juicy… General Recipes Keto Chicken Cheese Bake European Print This

Serves: 10 Prep Time: 25 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 541 calories 43.9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

8 oz. baby Bella mushrooms, sliced
1 lb. bacon
½ c. grated Parmesan cheese
1 ½ c. sharp cheddar cheese, shredded
8 oz. package of cream cheese
1/3 c. avocado mayonnaise
1 c. heavy cream
1 tsp dry mustard
½ tsp white pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp paprika
½ tsp hot sauce, we used Cholula
1 ½ c. red onion, diced
1 tbsp fresh garlic, minced
2 c. mozzarella cheese, shredded
8 oz. baby spinach
1 store-bought cooked rotisserie chicken, meat removed and chopped into bite-sized pieces

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Cook the bacon in a large skillet until crisp. Transfer the cooked bacon to paper towels. Set aside 3 tbsp of bacon fat.

Step 4: Once the bacon has cool enough, crumble and add to the cream mixture.

Step 7: Remove from the oven when done and allow the dish to sit for about 10 minutes before slicing into 10 portions. Enjoy!

June 9, 2022 0 comment

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