Soupe potatoes and chicken

 

INGREDIENTS

6 PERS.

1 white cabbage

6 chicken fillets

3 carrots

12 thin-skinned potatoes

1 leek

2 chicken stock cubes

64g extra virgin olive oil

2 onions

1 clove

salt pepper

Directions

Wash the vegetables then peel them, except the potatoes.

Fry the chicken in an oiled frying pan for a quarter of an hour until browned. Once it is golden brown, cut it into small pieces and set aside.

Then coat a large pot with oil and bring to the fire. Sauté the peeled and sliced onions for 5 minutes, stirring regularly.

Add the cabbage cut into strips, the diced carrots and the leek into rings, then add a pinch of salt and pepper.

Steam the whole thing for 5 minutes, stirring occasionally.

Prick a potato with the clove, and pour the remaining quantity over the vegetables. Cover everything with water up to 3 cm above the vegetables then add the stock cubes.

Bring to a boil, and simmer over low heat for 30 minutes. Mix.

Add the chicken pieces and cook for 10 minutes. At the end of cooking, taste, then modify the seasoning according to your taste.

Enjoy

Homemade Peppermint Patties: A Sweet and Refreshing Treat

 Ingredients

For the filling:

2 1/2 cups powdered sugar

2 tablespoons unsalted butter, softened

2-3 teaspoons peppermint extract (to taste)

2 tablespoons heavy cream

A pinch of salt

For the chocolate coating:

2 cups semi-sweet or dark chocolate chips

1 tablespoon coconut oil or shortening

Directions

In a mixing bowl, combine powdered sugar, softened butter, peppermint extract, heavy cream, and a pinch of salt. Mix until a thick dough forms.

Roll the dough into small balls (about 1 inch) and flatten them gently into discs. Place them on a parchment-lined baking sheet.

Freeze the discs for 30 minutes to firm up.

Melt chocolate chips and coconut oil in a microwave or over a double boiler, stirring until smooth.

Using a fork, dip each peppermint disc into the melted chocolate, ensuring it is fully coated. Shake off excess chocolate and place back onto the parchment paper.

Let the patties set at room temperature or refrigerate for quicker results.

How to Prepare

Mixing the Dough: Make sure the dough has a play-dough-like consistency, adding a bit more cream if it feels too dry.

Shaping the Patties: Rolling and flattening ensures even sizes, but don’t worry about perfect shapes—they’ll still taste amazing!

Chocolate Coating: Work quickly when dipping the patties in chocolate to prevent the discs from softening.

Preparation Time

Prep Time: 20 minutes

Chilling Time: 30 minutes

Total Time: 50 minutes

PINEAPPLE UPSIDE DOWN BUNDT CAKE

 

Ingredients

1/2 Cup butter (1 stick), melted

1/2 Cup packed brown sugar

1 Can pineapple rings in 100% juice (reserve the juice)

1 Jar maraschino cherries

1 Box yellow or pineapple cake mix

1 4-serving box instant vanilla pudding

3 eggs

Vegetable oil

Milk

Instructions:

Preheat the oven to 350 degrees F.

Prepare the bundt pan by generously applying pan release (recipe below) or non-stick spray.

Melt the butter and evenly pour into the bottom of the pan. Sprinkle with the brown sugar.

Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan as shown in the picture. Set aside.

In a stand mixer or large bowl, stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box.

Carefully pour the batter over the fruit and bake as instructed for a bundt cake. The cake is done when an inserted knife comes out clean.

Cool for 10 minutes in the pan. Slide a knife around the edges including the inner ring.

Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or room temperature.

Broccoli Cheddar Stuffed Chicken Breasts

 

Ingredients:

4 large boneless, skinless chicken breasts

3 cups broccoli florets

1 1/2 cups shredded cheddar cheese

2 oz. cream cheese, at room temp

1 Tablespoon chopped fresh chives or other fresh herbs

Garlic powder, cumin, or other spices

1/4 cup olive oil, divided

Directions:

Preheat the oven to 400°F.

Place the broccoli in a microwave-safe bowl then add 2 tablespoons water. Cover the bowl (a large plate works best) then microwave the broccoli for 2 minutes.

Remove the broccoli from the microwave and drain it very well on paper towels.

Chop the broccoli into small, pea-sized pieces then add it back to the bowl.

To the bowl, add the cheddar cheese, cream cheese, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until well-combined.

Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket lengthwise into each chicken breast without cutting all the way through to the other side.

Divide the broccoli mixture among the chicken breasts, pressing it firmly into each pocket.

Season the outsides of the chicken breasts on both sides with garlic powder, salt, pepper, and any other preferred spices.

Divide the olive oil among two ovenproof skillets set over medium heat. Once the oil is hot, add two chicken breasts to each pan.

Sear the chicken for 3 minutes on one side then flip it once and sear an additional 2 to 3 minutes.

Transfer the skillets to the oven and continue cooking the chicken breasts until the thickest part of each breast reaches 165°F, 10 to 15 minutes.

Remove the chicken breasts from the oven and serve.

Ham & Cheese Egg Cups

 

INGREDIENTS

Cooking spray, for frying pan

12 slices of ham

100 g grated cheddar cheese

12 large eggs

Salt

Freshly ground black pepper

Chopped fresh parsley for garnish

MANAGEMENT

Preheat the oven to 200ºC and grease a 12-cup muffin tin with cooking spray. Line each pan with a slice of ham and sprinkle with cheddar cheese. Crack an egg in each slice of ham and season with salt and pepper.

Bake until eggs are cooked through, 12 to 15 minutes (depending on how well the yolks run).

Best Egg Rolls

 

Ingredients

1 pound ground beef

1 teaspoon ground ginger, or more to taste

1 teaspoon garlic powder, or more to taste

2 cups shredded cabbage

2 ounces shredded carrots

2 tablespoons all-purpose flour

2 tablespoons water

1 quart peanut oil for frying, or as needed

8 (7 inch square) egg roll wrappers

2 tablespoons sesame seeds (Optional)

How To Make Best Egg Rolls

Season beef with ginger and garlic powder in a large bowl; mix until thoroughly combined.

Place beef in a medium skillet over medium heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.

Combine cooked beef, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined.

Mix four and water together in a small bowl until a paste forms.

Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat.

While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper. Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner. Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.

Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.

Place egg rolls on a serving plate and sprinkle sesame seeds over top.

ONE POT CHILI MAC AND CHEESE RECIPE

 INGREDIENTS:

1 tablespoon olive oil

2 cloves garlic, minced

1 onion, diced

8 ounces ground beef

4 cups chicken broth

1 (14.5-ounce) can diced tomatoes

3/4 cup canned white kidney beans, drained and rinsed

3/4 cup canned kidney beans, drained and rinsed

2 teaspoons chili powder

1 1/2 teaspoon cumin

Kosher salt and freshly ground black pepper, to taste

10 ounces elbows pasta

3/4 cup shredded cheddar cheese

2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.

Remove from heat. Top with cheese and cover until melted, about 2 minutes.

Serve immediately, garnished with parsley, if desired.