Spinach Stuffed Pastry

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.

Dubai Chocolate

Dubai Chocolate
 
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.
 
Bon appetit!
📌☺️The notes are in the comments

Cheese Popovers

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

  1. Preheat your oven to 375°F (190°C). Grease a 6-cup muffin tin with cooking spray.
  2. In a blender, combine the egg, milk, flour, vegetable oil, salt, and cheese.
  3. Blend until smooth, about 1 minute.
  4. 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.
  5. Place the muffin tin in the oven, and bake for 15–20 minutes, until golden brown and puffy.
  6. Enjoy immediately!
  7. You can substitute regular flour and also remove the cheese. To make fluffier use one teaspoon of baking powder.

Flourless Banana Muffins

Made with 3 ingredients. Simple and delicious.

3 ingredient muffins

ingredients

  • 1/2 cup (118 g) pureed overripe bananas slightly more than 1 large banana
  • 1/2 cup (128 g) creamy natural peanut butter (or almond or cashew butter)
  • 1 large egg

Put everything into blender and blend till smooth. Batter will be thick.

Pour into muffin papers in muffin pans.

Cook for 16 -20 minutes at 350 degrees. Muffins will rise and be a light brown when done.

Cool and serve.

Variations

To make muffins fluffier add one teaspoon of baking powder.

To make muffins sweeter add two tablespoons of natural sugar.

To add chocolate chips, reduce peanut butter to a 1/3 cup and add 1/3 cup of chips after batter is blended.

Makes 6 large muffins or 12 mini muffins.

The ripper the bananas the better and the sweeter these muffins are.

You can change out peanut butter for almond butter or my favorite peanut butter with coconut oil mixed. Amounts stay the same

Enjoy and share this very simple recipe please.

Turkish Chicken Dinner


 Turkish Chicken Dinner
 
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.

Slow Cooker Cheese Burger Flavored Soup

Slow Cooker Cheesy Burger Flavored Soup

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! 🍽

Casava Pan Cakes

Ingredients

1 1/2 cups of Casava flour

1/2 teaspoon of salt

1 tablespoon of baking powder

2 eggs

1 3/4 milk (1-2 percent recommend

2 tablespoons of coconut oil

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.

Serve hot with maple syrup. Makes a dozen

Teriyaki Salmon Avocado Rice Stack

Teriyaki Salmon Avocado Rice Stack.

Ingredients:

For the salmon:
1 pound salmon fillet
1/4 cup teriyaki sauce
1/4 teaspoon garlic powder
1/4 teaspoon ginger powder

For the rice:
1 cup sushi rice
1 1/2 cups water

For the avocado:
1 avocado, sliced

For the toppings:
1/4 cup chopped scallions
1/4 cup sesame seeds
1/4 cup pickled ginger

Instructions:
Cook rice: Cook rice according to package directions.

Marinate salmon: Marinate salmon with teriyaki sauce, garlic powder, and ginger powder for at least 30 minutes.

Cook salmon: Grill or pan-sear salmon until cooked through.

Slice salmon: Slice salmon into thin pieces.

Assemble: Place a layer of rice on a plate. Top with sliced salmon, avocado, scallions, sesame seeds, and pickled ginger.

Enjoy your delicious Teriyaki Salmon Avocado Rice Stack

Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes

These irresistible Boston Cream Pie Cupcakes are filled with creamy vanilla pudding and topped with a rich chocolate ganache. They’re a dreamy handheld version of the classic pie, perfect for any occasion!

Ingredients:
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, room temp
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup milk
1 cup vanilla pudding
1 cup heavy cream
1 cup semi-sweet chocolate chips

Instructions:
Prepare the Cupcakes: Preheat oven to 350°F (175°C) and line a muffin tin. Whisk together flour, baking powder, and salt. Set aside. Cream butter and sugar, then add eggs one at a time. Mix in vanilla.


Mix Batter: Alternate adding flour mixture and milk to the butter mixture, starting and ending with flour. Mix until combined.


Bake: Divide batter into cupcake liners and bake for 18-20 minutes. Cool completely.
Fill with Pudding: Cut out the center of each cupcake and fill with vanilla pudding.


Make Ganache: Heat cream until simmering, then pour over chocolate chips. Let sit, then stir until smooth. Drizzle ganache over cupcakes.
Serve: Let the ganache set, then add a dollop of whipped cream for an extra creamy finish.

Prep Time: 20 mins | Total Time: 40 mins | Servings: 12 cupcakes | Calories: 350 kcal

Decadent Carrot Cake Bars with Cream Cheese Frosting

Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
2 cups grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)


Cream Cheese Frosting:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract


Directions:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.


In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.


Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and walnuts.


Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.


To make the frosting, beat the cream cheese and butter together until smooth.

Gradually add the powdered sugar, beating until creamy and smooth. Stir in the vanilla extract.


Spread the frosting over the cooled cake. Cut into bars and garnish with additional chopped walnuts, if desired.


Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Calories: 290 | Servings: 12 bars