Ingredients: 2 pounds stewing beef, cut into 1-inch cubes 2 tablespoons vegetable oil 4 cups beef broth 1 onion, chopped 4 cloves garlic, minced 2 bay leaves 1 teaspoon dried thyme 1 teaspoon dried rosemary 4 large carrots, sliced 4 medium potatoes, cubed 2 cups frozen peas Salt and pepper to taste Chopped fresh parsley for garnish (optional)
Preparation: Brown the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the cubed beef and brown it on all sides. Remove the beef from the pot and set it aside.
Sauté Onions and Garlic: In the same pot, add the chopped onions and minced garlic.
Sauté for a few minutes until the onions become translucent. Deglaze the Pot: Pour in a bit of beef broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
Add Remaining Ingredients: Return the browned beef to the pot. Add the remaining beef broth, bay leaves
Potatoes: 4 medium-sized Eggs: 2 large Salt: 1/4 teaspoon ( optional) Pepper: 1/2 teaspoon Paprika: 1/2 teaspoon (optional, for extra flavor) Garlic Powder: 1/2 teaspoon (optional)
PREPARATION STEPS Preheat the Oven: Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper for easy cleanup.
Prepare the Potatoes: Wash the potatoes thoroughly and pat them dry. You can leave the skin on for extra texture and nutrients. Cut the potatoes into wedges, ensuring they are all roughly the same size for even cooking.
Prepare the Egg Coating: In a large bowl, crack the eggs and whisk them until they are well combined.
Add the salt, pepper, paprika, and garlic powder to the eggs and mix well.
Coat the Potatoes: Add the potato wedges to the bowl with the egg mixture. Toss the potatoes until they are evenly coated with the egg and seasoning mixture.
Bake: Arrange the coated potato wedges in a single layer on the prepared baking sheet. Make sure they are not touching each other, which helps them crisp up nicely.
Bake in the preheated oven for 25-30 minutes, turning them halfway through the cooking time to ensure they bake evenly. They are done when they are golden brown and crispy.
Serve: Remove the potato wedges from the oven and let them cool for a few minutes before serving. They are perfect on their own, but you can also enjoy them with your favorite dipping sauce.
BENEFITS OF THIS RECIPE Healthier Alternative: These potato wedges are baked, not fried, and use eggs instead of oil, making them a healthier option than traditional fries.
Crispy and Delicious: The egg coating helps achieve a crispy exterior while keeping the inside tender and flavorful. Easy to Make: With just a few simple steps, you can have a tasty and healthier snack or side dish ready in no time.
CONCLUSION Skip the trip to McDonald’s and try this simple, healthier alternative to fries. These egg-coated, oven-baked potato wedges are crispy, delicious, and easy to prepare. They make a perfect snack or side dish that everyone will love. Give this recipe a try and enjoy a guilt-free, tasty treat that’s better than fries!
Here are the ingredients for a delicious Spinach Stuffed Pastry recipe:
For the Pastry:
2 cups all-purpose flour
1 teaspoon salt (optional)
1/2 cup cold unsalted butter, cut into small pieces
1/4 cup ice-cold water
For the Filling:
1 package frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 egg, beaten
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
1 clove garlic, minced
1 tablespoon olive oil
Optional:
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
You’ll also need a pastry brush and a baking sheet lined with parchment paper.
Prepare the Filling:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about 3-4 minutes.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
In a large bowl, combine the ricotta cheese, feta cheese, Parmesan cheese, cooked spinach mixture, dried oregano, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
Prepare the Pastry:
Preheat your air fryer to 180°C (350°F) for about 3 minutes.
On a lightly floured surface, roll out the puff pastry sheets and cut them into squares or rectangles, depending on your preference.
Place a spoonful of the spinach filling in the center of each pastry square.
Assemble the Pastries:
Fold the pastry over the filling to form a triangle or rectangle, and press the edges with a fork to seal.
Brush the top of each pastry with the beaten egg to give it a nice golden color.
Cook the Pastries:
Place the pastries in the air fryer basket in a single layer. Avoid overcrowding; you may need to cook in batches.
Cook at 180°C (350°F) for 10-12 minutes, or until the pastries are golden brown and crispy.
Serve:
Remove the pastries from the air fryer and let them cool slightly before serving.
Optional: Serve with a side of marinara sauce or a yogurt dip.
Ingredients: 1 1/2 cups kataifi 1 tbsp peanut oil (optional) 1 heaping cup (320g) pistachio cream 1/4 cup crushed pistachios (optional) 150g high quality chocolate (66% cocoa or to your preference)
Instructions: Using a sharp knife, cut the kataifi into small pieces as in the IG reel. Add into a medium pan over low heat, toast the kataifi slowly, stirring occasionally. When the color becomes a light golden, add peanut oil (optional) and continue to toast until crisp and golden brown. Set aside.
Melt the chocolate over a bain marie. Remove from the heat and let sit while mixing the kataifi mixture.
Once the kataifi is room temp, add into a medium bowl with the pistachio cream and crushed pistachios. Mix together until fully combined.
Pour the melted chocolate into the mold, tilt to coat the bottom and sides, and then flip over to allow the excess to drip out. Immediately place into the freezer for around 10 minutes just until set. If the chocolate looks too thin, repeat this process one more time on top of the first layer of chocolate.
Divide the kataifi mixture in two and spread evenly over both sides of the chocolate bar. Pour the remaining chocolate over the top and use a straightedge to smooth the surface. Return to the freezer for 10 to 15 minutes until set.
Carefully remove from the mold and wrap with parchment paper. Serve immediately or store in the fridge. Let sit at room temp for a few minutes before serving.
Golden, crispy on the outside, soft and cheesy on the inside — Brazilian cheese bread (pão de queijo) is the ultimate snack you didn’t know you needed!
INGREDIENTS Cooking spray 1 large egg 1 cup whole milk 1 cup tapioca flour 1/4 cup vegetable oil (or olive oil) 1 teaspoon kosher salt 1 cup grated cheese (Parmesan or cheddar, or a mix) PREPARATION
Preheat your oven to 375°F (190°C). Grease a 6-cup muffin tin with cooking spray.
In a blender, combine the egg, milk, flour, vegetable oil, salt, and cheese.
Blend until smooth, about 1 minute.
In the greased muffin tin, pour in the batter until each cup is three-quarters of the way full. You may have a bit left over to make a second round of baking.
Place the muffin tin in the oven, and bake for 15–20 minutes, until golden brown and puffy.
Enjoy immediately!
You can substitute regular flour and also remove the cheese. To make fluffier use one teaspoon of baking powder.
Ingredients: For the Chicken: 1 small onion 2 ½ lbs chicken thigh ¼ cup plain yogurt 1 tbsp tomato paste 2 tbsp olive oil 1 clove garlic 1 tsp paprika ½ tsp black pepper ¼ tsp cumin 1 tbsp salt
For the Wrap Sauce: ¼ cup ketchup ¼ cup mayo 1 tbsp BBQ sauce
For the Wraps: Shredded lettuce Pickled Cabbage Dill pickle slices Lavash or Flour Tortillas Red onions, julienned (optional)
French fries for serving
Instructions: Prepare the Chicken: Using a food processor or box grater, grate the onion. Place a fine mesh strainer over a bowl and then pour the onion puree into it. Press the puree with the back of a spoon and reserve the liquid that strains out.
In a medium bowl, add chicken thighs, onion liquid, yogurt, tomato paste, olive oil, garlic, paprika, black pepper, cumin, and salt. Using a spoon or your hands, combine all ingredients well and mix until the chicken is fully coated.
Cover a work surface with two large pieces of plastic wrap. Remove the chicken thighs from the fridge. Place half of the chicken thighs flat onto the plastic wrap, making a rectangle that is about 10-inches wide. Layer the second half of the thighs on top of the first. Starting at the bottom edge, begin rolling the chicken thighs together up to the top of the plastic wrap, creating a large sausage shape. Twist each end of the plastic wrap closed like a candy wrapper, adding an additional piece of plastic wrap if necessary. Then, tie each side with a piece of twine so it is firmly closed. Place in the freezer for at least 4 hours or overnight.
For the Pickled Cabbage: ½ medium red cabbage 1 cup water 1 cup white vinegar 1 ½ tsp salt ½ tsp sugar 3 to 4 garlic cloves
Prepare the Pickled Cabbage: using a mandolin, slice red cabbage into thin slices. Place into a 16oz jar, pressing the cabbage down to fill entirely. In a small saucepan, add water, vinegar, salt, and sugar. Over medium heat, bring the mixture to a boil and then remove from the heat. Place the garlic cloves on top of the sliced cabbage and then pour the hot liquid into the jar. Twist the lid on top and then flip over. Allow to sit for at least 2 hours.❤️
The next day, transfer the frozen chicken into the fridge two hours prior to cooking. We do not want it to thaw fully, but be easier to slice thinly when needed.
Prepare the Wrap Sauce: In a small bowl, add ketchup, mayo, and bbq sauce. Mix to combine and set aside.
Prepare the Wraps: Remove the chicken from the fridge and unwrap. Slice into very thin slices, 1/8-inch or smaller. Heat a nonstick skillet over high heat. Drizzle the pan very lightly with olive oil. Place one layer of sliced chicken on the hot pan, making sure they do not overlap. Cook for 60 to 90 seconds on the first side and then flip and cook an additional 60 to 90 seconds. Remove the chicken from the heat and place in a baking pan with a lid. Drizzle the pan with a little bit more olive oil and repeat until all chicken is cooked.
Using the same pan, heat the tortillas. Place a tortilla on a plate and top with shredded lettuce, cooked chicken, pickled cabbage, dill pickles, and red onions. Drizzle with the wrap sauce. Roll the wrap to close and repeat with each serving. Serve immediately with fresh French fries and and sauce.
Bon appetit!
Notes:*You do not have to prepare all of the chicken at once. You can slice as much as you need and then rewrap it and store in the freezer for next time.
This cheesy, hearty burger-flavored soup is everything you love about a classic cheeseburger, but in soup form! It’s loaded with ground beef, melty cheese, and delicious seasonings, making it the ultimate comfort food.
Ingredients:
1 lb ground beef 1 medium onion, diced 2 cloves garlic, minced 4 cups beef broth 2 cups diced potatoes (about 2 medium potatoes) 1 cup frozen corn 1 cup shredded cheddar cheese 1 cup shredded mozzarella cheese 1/2 cup sour cream 1 tablespoon Worcestershire sauce (optional) 1 tablespoon ketchup 1 teaspoon mustard 1/2 teaspoon smoked paprika (optional) Salt and pepper to taste 1 tablespoon olive oil (for browning the beef) Chopped green onions, for garnish (optional) Crispy bacon bits, for garnish (optional)
Directions:
Brown the Ground Beef: In a skillet, heat olive oil over medium heat. Add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onions are softened. Drain any excess fat.
Add to Slow Cooker: Transfer the browned beef mixture to your slow cooker. Add the beef broth, diced potatoes, frozen corn, Worcestershire sauce, ketchup, mustard, smoked paprika, salt, and pepper. Stir to combine.
Cook in the Slow Cooker: Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the potatoes are tender and the flavors have melded together.
Add the Cheese: About 30 minutes before serving, stir in the shredded cheddar cheese and mozzarella cheese. Let them melt into the soup, stirring occasionally.
Finish with Sour Cream: Just before serving, stir in the sour cream to add extra creaminess. Taste the soup and adjust seasoning with salt and pepper if needed.
Serve: Ladle the soup into bowls and garnish with chopped green onions and crispy bacon bits if desired.
Prep Time: 10 minutes Cook Time: 4-6 hours on low (or 2-3 hours on high) Total Time: 4-6 hours Servings: 6
This Slow Cooker Cheesy Burger Flavored Soup is the ultimate cozy, cheesy, and satisfying meal. It’s perfect for family dinners, gatherings, or a comforting weeknight meal! 🍽
Mix eggs and milk first. In separate bowl mix all dry ingredients.
Whip eggs and milk together
Mix dry ingredients and egg mixture. Add melted oil. Stir well and let sit for ten minutes. Use 1/2 cup of batter in hot fryer pan. Use oil or fry without.
Pancakes will bubble and you need to cook each side for 2-3 minutes or till they turn dark. Flip over and fry again for 2-3 minutes.
Heart Healthy Meals 