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Food Recipes

WATERMELON AND CUCUMBER MOJITOS – Like and Share

Those Watermelon And Cucumber Mojitos are going to come to be your next fresh go to summer season drink serve them in an ice cold pitcher!

WATERMELON AND CUCUMBER MOJITOS

Earlier than we even get into this recipe I have to factor out that technically i am mendacity about these being mojitos. there is some vodka in there so technically those aren’t your conventional mojito cocktail, but I pick the more subtle taste that vodka lends as compared to the more potent flavour of rum. 

On the other hand, i am quite certain traditional mojitos don’t have watermelon or cucumber in them either, however they make the drink so much greater scrumptious! This spin at the conventional goes to end up your subsequent favored summer drink, irrespective of its authenticity or not, believe me!

WATERMELON AND CUCUMBER MOJITOS

Ingredients

  • 1 seedless watermelon pureed
  • 1/2 English cucumber pureed
  • 2 limes juiced
  • 1/2 cup mint muddled
  • 8 oz vodka chilled
  • 1 large bottle sparkling water chilled (I prefer PC brand, San Pellegrino or Perrier)
  • Ice cubes

Instructions

  1. Using a blender or juicer, puree watermelon and cucumber together. Strain using a fine mesh sieve if using a blender to remove pulp and set juice aside (preferably in fridge to chill).
  2. Juice limes, then muddle with mint using a wooden spoon or a muddler if you have one. Put the mixture in a shaker with ice and shake for 15-20 seconds. Strain into a large pitcher.
  3. Add juice to large pitcher, then vodka and bottle of sparkling water.
  4. Pour into glasses filled with ice and enjoy
Food Recipes

BAKED PARMESAN GARLIC ZUCCHINI – Like and Share

This Parmesan garlic zucchini is like zucchini on steroids! Rubbed with olive oil and garlic, sprinkled with Parmesan and oregano, then baked in the oven to golden brown perfection! that is the yummiest manner to devour zucchini ever!

This is the maximum perfectly pro, awesomely browned and impeccably roasted zucchini recipe ever!  The Parmesan garlic taste is the ideal companion for zucchini.  in any case, are you able to ever go wrong with the garlic and Parmesan.

BAKED PARMESAN GARLIC ZUCCHINI

This baked Parmesan garlic zucchini could be very easy to make.  All you want to do is cut the zucchini lengthwise into quarters, toss with garlic and olive oil, sprinkle with Parmesan and herbs and put it inside the oven.  After the time beeps, take those scrumptious baked zucchini wedges out of the oven and enjoy!

This yummy zucchini may be very flexible and could move well with any meal.  Garlic Parmesan zucchini is a great low-carb gluten-unfastened facet dish that tastes exceptional with any meat, hen or seafood dinner.

BAKED PARMESAN GARLIC ZUCCHINI

Ingredients

  • 2 zucchini
  • ¼ cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tsp oregano
  • ½ tsp salt
  • ¼ tsp pepper

Instructions

  1. Preheat the oven to 425F. Line a baking sheet with parchment paper.
  2. Cut zucchini lengthwise into quarters and put in a bowl.
  3. Pour olive oil over zucchini and add minced garlic. With your hands, rub the garlic and olive oil all over the zucchini.
  4. Put the zucchini on the baking sheet in a single layer, skin side down.
  5. Sprinkle the zucchini with salt, pepper, Parmesan cheese and oregano.
  6. Put the zucchini in the oven on the top rack, and bake for 15 minutes.
  7. Switch the oven to Broil, and bake for another 4 minutes, or until zucchini is golden brown.
  8. Serve warm. Optionally, you can sprinkle zucchini with an extra 1 tbsp Parmesan cheese right before serving.
Food Recipes

CARAMEL APPLE PECAN COBBLER – Like and Share

Yay, fall is sooner or later right here! How approximately a delicious caramel apple pecan cobbler to kick start the autumn season of scrumptious tasting excursion desserts? This Caramel Apple Pecan Cobbler is loaded with juicy, gentle, tart apples, chopped pecans and scrumptious caramel, topped with a scrumptious cobbler topping after which caramel drizzled over the pinnacle for a really delicious, circle of relatives favorite, homemade dessert that tastes like heaven.

Just study that caramel drizzled throughout the top of that cobbler! make certain to consume it up speedy because the caramel will harden a few what. but even at that, it’s scrumptious!

CARAMEL APPLE PECAN COBBLER

This tasty cobbler is loaded with caramel, pecans and wonder, that’s for certain, and a ton of soft apples! If you want lots of juices on your cobbler, just upload a pair more apples. you can also cut the topping recipe in half. That’s one of the exceptional components of a delicious tasting cobbler, so I wouldn’t suggest that until you want to make a smaller cobbler.

That is surely a exquisite fall dessert to make for this time of 12 months. The scent within the kitchen is heavenly with the smell of apples and cinnamon and the combination of all the juices, and that scrumptious caramel. after I consider apples, I constantly suppose caramel, and while deliberating caramel, I continually consider apples. two tremendous substances that move hand in hand and make so many delicious baked goods taste first rate!

CARAMEL APPLE PECAN COBBLER

Ingredients

For the Apple Filling

  • 9 apples, peel, core and slice (I used Granny Smith)
  • ⅓ cup brown sugar
  • ⅓ cup sugar
  • 2 tsp lemon juice
  • 2 tsp corn starch
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 cup pecans, chopped

For the Caramel Sauce

  • ¾ cups butter, 1½ sticks
  • 1 cup light brown sugar
  • ¼ cup milk
  • 1 tsp vanilla

For the topping

  • 3 cups all purpose flour
  • 2/3 cup brown sugar
  • 2/3 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 stick butter, cut into small pieces
  • 2/3 cup boiling water

Additional topping

  • 3 Tbs sugar
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 375°

For the Filling

  1. Add sliced apples to large mixing bowl.
  2. Sprinkle brown sugar, sugar, cinnamon, corn starch, lemon juice and nutmeg over apples.
  3. Stir until apples are coated then add pecans. Stir.

For the Caramel Sauce

  1. In a small heavy bottom pan, melt butter over low heat.
  2. Stir in brown sugar and milk.
  3. Bring to a boil over low heat and continue stirring constantly for 12 minutes.
  4. Remove from heat and add 1 tsp of vanilla. Stir.
  5. Let caramel cool for 10 minutes. Pour over apple mixture and stir (save a small amount to drizzle over the top. You will have to heat it up again so that the sauce is easy to pour).
  6. Pour into an ungreased 13 x 9 baking dish.

For the Topping

  1. In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt together.
  2. Using a pastry blender, mix butter into flour mixture until crumbly.
  3. Pour in boiling water and stir until combined.
  4. Spoon mixture over apples and spread making sure to cover all the apples.
  5. In a small bowl, mix sugar and cinnamon together and sprinkle on top.
  6. Bake for approximately 35 minutes, or until topping is golden brown.
Food Recipes

BEST VANILLA CAKE – Like and Share

With its remarkable vanilla flavor, pillowy soft crumb, and creamy vanilla buttercream, that is in reality the excellent vanilla cake I’ve ever had. And after 1 chew, I assure you’ll agree.

What approximately conventional vanilla cake draped in vanilla buttercream? I already have selfmade vanilla cupcakes covered. but in all its crowning glory.

BEST VANILLA CAKE

I’m confident in this homemade vanilla cake. at some stage in my recipe checking out, I combined my white cake recipe and bare cake recipe. these are  reader favorites and that i knew they’d be the nice starting point. at first there had been too many eggs and that i fast learned sifting cake flour changed into no longer doing any favors.

You can use a fancy cake leveler, however i exploit a serrated knife. cautiously slice off the tippy pinnacle of the cooled cake layers, developing a flat floor. Leveling cakes doesn’t require a ruler, skills, or any mathematical equations. as an alternative, simply use your eyes, fingers, and a knife.

BEST VANILLA CAKE

Ingredients

  • 3 and 2/3 cups (420g) cake flour* (spoon & leveled)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 and 1/2 cups (345g) unsalted butter, softened to room temperature
  • 2 cups (400g) granulated sugar
  • 3 large eggs + 2 additional egg whites, at room temperature*
  • 1 Tablespoon pure vanilla extract (yes, Tbsp!)
  • 1 and 1/2 cups (360ml) buttermilk, at room temperature*

Vanilla Buttercream

  • 1 and 1/2 cups (345g) unsalted butter, softened to room temperature
  • 6 cups (720g) confectioners’ sugar
  • 1/3 cup (80ml) whole milk or heavy cream
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  4. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
  6. Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting.
  7. Refrigerate cake for at least 1 hour before slicing. This helps the cake hold its shape when cutting.
  8. Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Food Recipes

BEST DAMN FRENCH TOAST RECIPE

Discover ways to make the satisfactory damn French Toast right at domestic with this smooth recipe. We’ll use the right aggregate of eggs and milk, a few vanilla extract, and a touch butter at the pan. And don’t worry about getting any unique type of bread. You probable have already got a loaf of your favorite bread inside the kitchen right now. 

I’ve found that the very pleasant ratio of eggs/milk is four eggs for 1 cup of milk. This gives you high-quality, rich and delicious french toast and works notable with most styles of bread. 

BEST DAMN FRENCH TOAST RECIPE

In my view, i like the usage of appropriate old conventional white bread for French Toast. I’ve usually got it reachable and it’s perfect to make a whole stack so that everybody can dig proper in.

Vanilla extract. And for this recipe, we’ll additionally use add 2 teaspoons of vanilla extract. Vanilla extract offers French Toast that special taste, that taste that you recognize and love. It turns the egg and milk combination into a scrumptious, nearly custard like flavor which toasts up so exact with the bread. So don’t forget… 4 eggs, 1 cup of milk and a couple of teaspoons of vanilla extract is your ideal recipe for making splendid French Toast at home.

BEST DAMN FRENCH TOAST RECIPE

INGREDIENTS

  • 4 eggs
  • 1 cup milk
  • 6–8 slices bread
  • 2 teaspoons vanilla extract
  • 1 tbs butter

INSTRUCTIONS

  1. Whisk milk, eggs and vanilla extract in a large bowl.
  2. Place griddle or pan over medium heat and melt butter in pan.
  3. Dip bread slices in egg mixture for about about 5 seconds each. Make sure both sides are well coated.
  4. Now carefully place the bread in the pan and cook until golden brown on both sides. Approximately 2 minutes per side.
Food Recipes

GREEK SHEET PAN CHICKEN DINNER

Greek chook Sheet Pan Dinner – hen and clean greens all tossed collectively in an easy and big flavored marinade.  unfold on a sheet pan and you’ve got a healthy dinner in 30 minutes or much less!

Fowl, peppers, onions and little child potatoes all roasted up in a yummy short marinade!  crowned with feta and kalmatas.  Such large taste for a wholesome and quick meal!

GREEK SHEET PAN CHICKEN DINNER

A simple combination of olive oil, lemon juice, garlic and a few spices you in all likelihood have already got. combined collectively and tossed with sparkling vegetables and hen!  Boy, doesn’t get an awful lot easier than this men!

The next day, I took the leftovers, chopped them all up and made stunning salads…which surely, I cherished a lot that I’d make this once more only for the salad opportunities.  I served it with save bought Tzatziki dressing.  completely winner lunchbox!

GREEK SHEET PAN CHICKEN DINNER

Ingredients

Marinade

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 4 garlic cloves, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons paprika
  • 2 teaspoons oregano, dried or 1 tablespoon fresh

For Veggies and Chicken

  • 4 Chicken breasts, boneless
  • 2 red peppers, sliced keep slices thick
  • 1 red onion, cut into 8 wedges
  • 8-10 whole garlic cloves
  • 1 pound baby mixed color potatoes quartered red or yellow will work as well
  • 1/4 cup crumbled Feta
  • 1/4 cup kalamata olives
  • 2 whole lemons cut in half

Instructions

  1. Preheat oven to 400 degrees
  2. Combine all marinade ingredients in small bowl.
  3. Place sliced veggies on large sheet pan.
  4. Place Chicken in and around the vegetables.
  5. Pour marinade all over veggies and rub onto the chicken.
  6. Arrange mixture evenly, and nestle sliced lemons around sheet pan.
  7. Place in oven and roast for 30-35  minute or until veggies are slightly brown and chicken reaches 165 degrees.    
  8. Sprinkle with crumbled feta and kalamata olives.
Food Recipes

POACHED SALMON IN COCONUT LIME SAUCE

Poached Salmon made exceptional with a easy, first rate Coconut Lime Sauce!! Tastes like a Thai coconut curry sauce – but it’s short and clean. The trick is to caramelise garlic, ginger and lemongrass with a smidge of sugar earlier than adding the coconut milk. It’s exceptional what a difference it makes!

Poached fish has a awful reputation. The mere point out of it conjures up visions of light, overcooked, flavourless fish swimming in murky water.

POACHED SALMON IN COCONUT LIME SAUCE

Enter – this Poached Salmon swimming in an outrageously tasty caramelised Coconut Lime Sauce with lemongrass, ginger and chilli. Poached fish never tasted so desirable!!

The “everyday” way to poach salmon entails bringing a pot of water to the boil with a few simple aromatics like lemon and sprigs of herbs, then the salmon is gently simmered until it’s cooked.

POACHED SALMON IN COCONUT LIME SAUCE

Ingredients

  • 4 salmon fillets , 180g/6oz each preferably skinless (Note 1)
  • Salt and pepper
  • 2 tbsp oil , separated
  • 2 garlic cloves , finely grated
  • 2 tsp ginger , finely grated
  • 1 lemongrass , peeled, finely grated (Note 2)
  • 1 tbsp brown sugar
  • 1 tsp chilli garlic paste or other chilli paste, adjust to taste (Note 3)
  • 400 g/14oz coconut milk (Note 2)
  • 1 tbsp fish sauce (or soy sauce)
  • 2 tsp lime zest (1 lime)
  • Lime juice , to taste

GARNISH/SERVING:

  • Fresh coriander/cilantro leaves , finely chopped (recommended)
  • Finely sliced large red chillies (optional)
  • Vermicelli noodles , soaked per packet, or rice
  • Steamed Asian greens

Instructions

  1. Sprinkle both sides of salmon with salt and pepper.
  2. Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
  3. Turn heat down to medium low and allow skillet to cool.
  4. Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.
  5. Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.
  6. Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
  7. Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
  8. Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
  9. Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
  10. Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.
Food Recipes

NO BAKE ECLAIR CAKE RECIPE

No-Bake Eclair Cake is a dessert that is layers of taste graham crackers, on the spot vanilla pudding, whipped topping and crowned with chocolate frosting!

This clean No-Bake Eclair Cake is not best easy to make but it’s far sincerely delicious. truely no stovetop or oven is wanted! The toughest component? ready to eat it! that is a great dessert for a crowd.

NO BAKE ECLAIR CAKE RECIPE

It’s absolutely clean to exchange up the flavors. you can use chocolate graham crackers and vanilla pudding. you can substitute the vanilla pudding with chocolate or cheesecake pudding. such a lot of taste combos you could test with! I’ve seen folks use strawberry pudding with a strawberry frosting. Or a cheesecake pudding with a strawberry frosting. masses of alternatives here!

In a 9 x13 baking dish, arrange a unmarried layer of graham cracker squares on the lowest. you could have to break them up a piece to get sufficient crackers to cover the bottom of your dish.

NO BAKE ECLAIR CAKE RECIPE

Ingredients

  • 2 (3.5 oz) package of instant vanilla pudding mix
  • 1 (8 oz) container of whipped topping (COOL WHIP) thawed
  • 3 cups milk
  • 2 sleeves graham cracker squares
  • 1 tub chocolate frosting

Instructions

  1. In a medium bowl, mix together the pudding mix, milk and Cool Whip.
  2. In an 9 x 13 baking dish, arrange a single layer of graham cracker squares on the bottom.
  3. You may have to break them up a bit to get enough crackers to cover the bottom of your dish.
  4. Spread half of the pudding mixture on top of the crackers.
  5. Layer another layer of graham crackers over the pudding mixture.
  6. Then layer the other half of the pudding mixture on top of crackers.
  7. Top with a final layer of graham crackers.
  8. Put plastic wrap over dish and put in fridge for about 30 min to an hour to allow pudding to set.
  9. When ready, put the tub of chocolate frosting in the microwave for about 15 seconds to soften (remove lid and aluminum foil top before microwaving).
  10. Take out and stir frosting. It should be easily spreadable now.
  11. Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of graham crackers.
  12. Place plastic wrap over top of dish and put back in fridge.
  13. Now, forget about this dessert until tomorrow. This dessert gets better over time. The graham crackers need time to soften up.
  14. When ready, slice and serve!
Food Recipes

ITALIAN CREAM SODA – Like and Share

A fizzy beverage made with sparkling club soda, pineapple juice, Torani Raspberry Syrup, and cream.  crowned with whipped cream and sparkling fruit, this drink will speedy turn out to be a favorite.

Getting together with buddies and web hosting the primary summer season party of the 12 months is something I look ahead to celebrating all yr. I cannot consider whatever else I’d as an alternative sip on than those selfmade Italian Cream Sodas.

ITALIAN CREAM SODA

In case you’ve ever tried to cause them to at home you then understand that the recipe most effective works with flavored syrups.  Italian Cream Sodas have been a large part of my existence. To make this recipe, start via pouring bloodless membership soda into a huge pitcher.  cautiously stir in pineapple juice.  next, measure Torani Raspberry Syrup and upload it to the pitcher.

Stir in Torani Peach Syrup.  I honestly cherished the delivered peach taste syrup on this drink.  It heightened the raspberry flavor and simply delivered the drink together.  I fairly advocate including it to the beverage as advised inside the recipe.

ITALIAN CREAM SODA

Ingredients

  • 6 cups club soda
  • 1 + 1/2 cups pineapple juice
  • 1 + 2/3 cup Torani Raspberry Syrup
  • 1/4 cup Torani Peach Syrup
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon Torani Caramel or Vanilla Syrup, optional
  • 12 tablespoons half and half
  • 1 large homemade whipped cream or store bought
  • 1 pint raspberries
  • pineapple, to garnish optional

Instructions

  1. In a large pitcher, combine club soda and pineapple juice.  
  2. Stir in Torani Raspberry Syrup and Torani Peach Syrup.  
  3. Stir in vanilla extract and Torani Caramel or Vanilla flavored syrup.  
  4. Refrigerate pitcher for 1 hour.  
  5. Divide drink evenly between 6 cups filling it 3/5th to the top of the rim.  
  6. Stir 2 tablespoons of cream into each cup.  
  7. Top with whipped cream.  
  8. Garnish with fresh raspberries or sliced pineapple.  Serve chilled with straw.
Food Recipes

CRANBERRY FETA TORTILLA ROLL UPS

Festive crimson, inexperienced, and white Cranberry Feta Tortilla Roll u.s.are a absolute need to make.

The vacations are the time for easy recipes.

whilst looking for an celebration appetizer one of the key necessities is that it is straightforward to gather and regularly that it is able to be prepared earlier. 

CRANBERRY FETA TORTILLA ROLL UPS

So…They’re smooth. you could make ’em in advance. There’s nothing complicated about them.

They start with some of the basics of the cranberry dip and feta cheese. Then roll all of it up, and the end result, well….perhaps one in every of my favorite appetizers ever!  fantastic tangy feta cheese gets barely sweetened via the cranberries, and the inexperienced onion adds only a little chew!  i love that they’re red, inexperienced, and white, so they look more festive in the course of this time of the 12 months! lead them to even extra festive, with spinach tortillas !

CRANBERRY FETA TORTILLA ROLL UPS

Ingredients

  • 1 cup feta cheese, crumbled
  • 8 oz whipped cream cheese, softened
  • 5 oz package dried sweetened cranberries
  • 1/4 cup green onion, chopped
  • 4 large flour tortillas or spinach tortillas

Instructions

  1. In large bowl, combine all ingredients except tortillas until well mixed.
  2. Lay a tortilla out on a plate and spread an even layer of the cranberry and cheese mixture all the way to the edges (about 2 to 3 tbsp).
  3. Roll up tortilla tightly and place on a plate and then repeat until all the ingredients have been used.
  4. Pop into the fridge to chill for 2 hour.
  5. Slice each rolled tortillas off the ends and set aside.
  6. Garnish with remaining sliced green onions.
  7. make sure your tortillas are at room temperature before you roll them so they are nice and flexible.
  8. Smaller tortillas may be used, however you will need to adjust the amount of cranberry and cheese mixture you add to each tortilla.
  9. If time is an issue, you can skip the refrigeration before slicing or refrigerate for less time. However, for best results, refrigeration is recommended.