RECIPE

Pancakes are so versatile and easy to make. I’ll show you how easy it is for you to make light, fluffy pancakes that are tasty and almost melt in your mouth.

These light and fluffy pancakes are great for kids of all ages as you can add any toppings you want or just eat them as cupcakes. They’re not too sweet so you can enjoy the nostalgic flavor of the maple syrup on top.

You can use ingredients straight from the fridge, making this pancake batter recipe a great last-minute breakfast item.

I recommend using an electric mixer to save time when possible. Save time to share precious moments with your whole family at the breakfast table.

• Light and fluffy pancakes recipe

Preparation time: less than 10 minutes.
Cooking time: approximately 5 to 10 minutes.

Makes about two dozen pancakes.

Ingredients you will need:

• 1/4 cup butter
• 1/4 cup sugar (or icing sugar)
• 1 egg
• 1 1/4 cups self-raising flour (sifted)
• 2/3 cup milk (light or low fat is fine, you can also use water or a combination of water and milk)
• vanilla essence

Method:

• Beat the butter and sugar until you get a cream or until the butter is lighter in color.
• Add the egg to the mixture, then add flour around the mixture and pour in the milk and the vanilla essence.
• Mix all the ingredients until well mixed and smooth. If for some reason your pancake batter mix is ​​a bit thick, stop mixing and quickly add a little more milk or water. (If you are hand-beating the dough, start from the center of the mixture and whisk in one direction only.)

The texture you are looking for is a thick but runny batter that you can easily pour into the pan.

• Next, heat your pan until hot. If necessary, add a little oil to the pan. I use a French crepe skillet so I don’t need to use any oil, but if necessary, try using cooking spray.
• Reduce heat and pour pancake batter into pan to desired size.
• Let the pancake rise and brown a bit before flipping.

When you flip the pancake to cook the other side, you should see that the pancake is rising faster.

Make sure the heat in the skillet is not too high. A good tip is to make sure you don’t see heat smoke coming out of the pan.

A safeguard way to make sure your pancakes get light and fluffy is to cook over low heat, but I think keeping the pan on medium low is generally fine. Just lower the heat after a couple of batches to lower the temperature of the pan.

Here are some creative add-ons you can use with your fluffy pancakes:

blueberry pancakes

• Add the blueberries to the batter at the last minute.

Chocolate pancakes

• Add 1 1/2 teaspoons of cocoa to the flour before mixing.

Choc-Chip Pancakes

• Cook your pancakes very thin on one side, sprinkle a few choc-chips on one pancake, flip another over the choc-chips (so that it is sandwiched) and continue cooking over low heat. Flip and cook the other side.

pancakes with almonds

• Add flaked almonds to the mixture at the last minute.

No more sit-down breakfasts on Sundays alone, this pancake batter recipe is quick to make. Rejoice in the loving atmosphere of what it means to be a family.

The ketogenic diet is a very successful weight loss program. Use high-fat, low-carb ingredients to burn fat instead of glucose.
Keto diets have really gone from strength to strength in the last year and a half, and for good reason. It’s a great way to not only lose those unwanted pounds quickly, but also a great way to stay healthy and stay that way. For those who have tried the ketogenic diet and are still following it, it is more than just a diet. It is a way of life, a whole new way of life. But like any major change in our lives, it is not easy, it requires an incredible amount of commitment and determination.

Here are some healthy foods that are staples on a ketogenic diet. Make sure you have these food on hand:
Eggs – used in tortillas, quiches (yes, heavy cream is keto legal!), Boiled as a snack, low carb pizza crust, and more; if you like eggs, you have a good chance of success on this diet
Bacon – Do I need a reason? breakfast, salad side, burger garnish, BLT (no bun, of course; try a BLT in a bowl, mixed with mayo)
Cream cheese – dozens of recipes, pizza crusts, entrees, desserts.
Shredded Cheese: Sprinkle over taco meat in a bowl, microwave tortilla chips, salad dressings, low carb pizza, and enchiladas
Lots of romaine and spinach – Fill up on green veggies; have plenty on hand for a quick salad when you get hungry
EZ-Sweetz Liquid Sweetener – Use a couple drops in place of sugar; this artificial sweetener is the most natural and easy to use I have found
Cauliflower: In fresh or frozen bags, you can eat this low carb vegetable on its own, mixed with olive oil and baked, mashed into fake potatoes, minced / grated and used in place of rice under main dishes, on low pizza crusts. carbohydrate and ketogenic , and much more
Frozen Chicken Tenders: Have a large bag handy; Quickly thaw and grill, sauté, toss with veggies and top with garlic sauce on a low carb flatbread, use in chicken piccata, chicken alfredo, tacos, enchiladas, Indian butter chicken and more
Ground Beef: Make a large burger and top with everything from cheese, sauteed mushrooms, roasted onions … or shred and cook with taco seasoning and use in provolone cheese taco shells; add a plate of lettuce, avocado, cheese, sour cream for a tortilla-free taco salad
Almonds (plain or flavored): they are a tasty and healthy snack; however, be sure to count them as you eat, because carbohydrates DO add up. Flavors include habanero, coconut, salt and vinegar and more.

The keto plan is a versatile and interesting way to lose weight, with many delicious food options. Keep these 10 items stored in your fridge, freezer, and pantry, and you’ll be ready to whip up delicious keto meals and snacks at any time.

You may not be the best cook, and except for the occasional grilled cheese sandwich, you really don’t feel safe in the kitchen. If you want to copycat Olive Garden restaurant recipes, this article will get you started! Olive Garden Secret Recipes provide you with the perfect opportunity to learn some tried and tested cooking methods that promise tasty dishes every time. These recipes come from the Olive Garden Training Center in Tuscany, where chefs have spent years perfecting these meals.

The Olive Garden Restaurant recipes are for anyone who wants to get more practice in the kitchen without spending hours on cooking lessons and hundreds of dollars on expensive cookbooks. Maybe you are not impressed with their late night dinners? Show them who’s the master chef with Olive Garden’s secret recipes. Or maybe he’s just starting out and looking for a simple, low-cost way to eat well without spending the budget on restaurant-quality meals. Save your money for something more important and try some of these delicious Olive Garden restaurant recipes today!

Like all Olive Garden secret recipes, this Marsala Stuffed Chicken recipe comes with easy-to-follow instructions and a complete list of exact ingredients. Take 40 minutes to prepare and 40 minutes to cook this dish for 4 people.

Ingredients:

Cheese filling
1/2 cup smoked grated cheese (provolone or gouda)
8-ounce package mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1/2 cup of breadcrumbs
1 teaspoon minced fresh garlic
1/4 teaspoon crushed red pepper flakes
2 tablespoons sun-dried tomato slices (drain first if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 teaspoon salt
1/2 teaspoon black pepper
sauce
1 small onion, cut in half and thinly sliced ​​lengthwise
24 ounces Marsala wine
8 ounces heavy cream
2 small containers mushrooms, thinly sliced ​​(6 cups)
Salt and pepper to taste
Other
2 pounds boneless, skinless chicken breasts
4 fluid ounces olive oil
2 cups all-purpose flour

Instructions:

1. Preheat oven to 350 ° F.
2. Combine all of the cheese filling ingredients in a mixing bowl.
3. Punch each chicken breast between 2 sheets of plastic wrap until ¼ to ½ inch thick.
4. Place desired amount of cheese filling on one lobe of each chicken breast. Fold to contain the cheese filling.
5. Heat the skillet, adding olive oil and flour. Season to taste with salt and pepper. Put the chicken breast in flour, shaking off the excess and fry in preheated oil, cooking until golden brown on both sides.
6. Remove chicken from skillet, place in baking dish and bake in oven for 10-20 minutes.
7. Add the onions to the skillet and stir to loosen the fat from the chicken. Add the mushrooms.
8. Heat the wine over low heat and add the heavy cream. Cook over low heat until the mixture is reduced by half.
9. Place the cooked chicken breasts on a plate and top each with the onion, mushroom and sauce mixture.
10. Serve with vegetables, mashed potatoes or rice and enjoy your delicious creation!

With this dish, and many other recipes from the Olive Garden restaurant, you will have no problem making food disappear. Now if only you could find a way to make those dirty dishes go away t

Instead of waiting in line and waiting for a table at your favorite restaurant, surprise your friends and family with amazing restaurant-style dishes from your own kitchen. Not only will you save money, but you’ll also save time by making easy dinner recipes. Cooking simple and quick meals is not as difficult as you might think – preparation, some cooking tips, and ideas for easy recipes will provide your friends and family with great meals quickly.
Well, this recipe is just what you need to add interest at dinner time. This Hot Pepper Jelly Glazed Chicken Breasts recipe can be on the table in under 30 minutes, even less if you pound the breasts for a quicker, more tender cook.

This is a different presentation of chicken, an easy recipe. You can use a mild or extremely hot pepper jelly, depending on your taste. The sweet and tangy flavors of the jelly and mustard complement the chicken breast, and the celery adds visual and textural interest. This recipe serves 2, but you can increase the amounts to make serving easier.

Glazed Chicken Breasts with Hot Pepper Jelly Sauce

2 tablespoons hot pepper jelly

½ teaspoon Dijon mustard

1 chicken breast, cut in half, boneless and skinless

Salt and freshly ground pepper

2 tablespoons unsalted butter

2 medium celery ribs, cut into matchsticks

1 tablespoon fresh lemon juice

1 tablespoon celery leaves, roughly chopped

Mash the chicken breasts until they are uniform in thickness.
Combine the pepper jelly and mustard, reserve
Season the chicken with salt and pepper.
In a large skillet, melt the butter over medium high heat. Add chicken breasts and cook, turning once, until golden brown, about 3 minutes per side.
Eliminate most of the fat. Add 1 tablespoon of water and stir to loosen the browned bits on the bottom.
Push the chicken to the side, add the celery sticks, and cook, stirring, for 1 minute.
Add the gelatin mixture and lemon juice and shake to coat the chicken with the sauce.
Cook until sauce is reduced to a glaze, about 20-40 seconds.
Transfer the chicken to a plate or platter. Place the matches on top and garnish with the chopped celery leaves.
Serve immediately! and enjoy!

Lunch at an Italian bistro is simply not complete without a delicious plate of spinach lasagna or spaghetti Bolognese. Pasta is one of the best things to come out of Italy.
Making pasta has become an art for Italians. So much so that it became so diverse. There are a hundred types of pasta to choose from, thanks to them.
It is a pleasure for every working mother to cook special and tasty dishes for her family at her own comfort. One such dish is chicken pasta, which is sure to delight even the pickiest child.

However, when we talk about chicken pasta recipes, we are not just referring to the typical “meat and tomato sauce over spaghetti” meal. Since chicken meat is such a versatile ingredient, you can incorporate it into a wide variety of pasta recipes, including bolognese, carbonara, alfredo, and even stir fry. Fat-conscious cooks can replace pork and beef in their favorite chicken pasta recipes.
Here are two varieties of chicken pasta recipes for you and your family to enjoy …

Chicken Pasta (Cajun Chili Style)

Ingredients:

4 boneless, skinless chicken breast halves
4 teaspoons Cajun seasoning
4 tablespoons butter or margarine
3 cups heavy cream
1/2 teaspoon lemon pepper seasoning
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon garlic powder
8 oz. penne pasta, cooked and drained
2 roma tomatoes diced
Grated Parmesan cheese (for sprinkling)

Instructions:

1) Lightly moisten the chicken breasts with water.

2) Inside a resealable plastic bag, pour your Cajun seasoning, making sure the inside of the bag is dusted with seasoning. Put the chicken breasts in the bag. Shake the bag until the chicken is completely coated with your seasoning. Add more seasonings if necessary.

3) Sauté the chicken in a large skillet with 2 tablespoons of butter over medium heat. Adjust your stove flame as needed to prevent overcooking.

4) When the chicken is half cooked, begin making the sauce by mixing the heavy cream, 2 tablespoons of butter, and other seasonings in a second skillet over medium heat. Stir occasionally.

5) Once the cream sauce starts to bubble, add your pasta and turn off the stove. Stir very well.

6) Once the chicken is cooked, cut it into strips on a cutting board.

7) To serve, distribute pasta and sauce onto serving plates. Top with chicken strips, diced tomatoes, and Parmesan cheese. If you want to add more spices to your pasta, sprinkle additional Cajun seasoning on top.

Chicken Penne Pesto

Ingredients:

2 large boneless skinless chicken breasts, diced
10oz / 300g Penne (or other, you can replace with paste of choice)
5 tablespoons pine nuts
1 teaspoon of sea salt
3 tablespoons fresh basil, finely chopped (or replace with 3 teaspoons dried basil)
4 tablespoons of extra virgin olive oil
1-2 garlic cloves, crushed
Parmesan cheese (for sprinkling)

Instructions:

1) Boil the pasta in salted water. To prevent the paste from sticking, add a little olive oil.

2) With very little oil, fry the diced chicken in a frying pan or frying pan.

3) While cooking the pasta and chicken, grind the pine nuts and sea salt in a mortar or blender. Add basil, olive oil, and garlic to your ground pine nuts and salt to complete the pesto sauce. Mix well in a large plate.

4) Place the cooked pasta and chicken on the plate containing the pesto sauce and mix well. Sprinkle Parmesan cheese on top. Add more pine nuts to decorate. And ENJOY!

Mealtime doesn’t have to be boring for anyone. If you have no idea of ​​the next dish to make for dinner or lunch, you should definitely try using other recipes that taste great. You can browse a variety of cookbooks for more ideas on what to cook. You will surely find new recipes to try cooking for the family. Some also ask their friends about simple recipes they can make as a main dish, dessert, or appetizer.

If you are looking for a different recipe that comes with a tasty taste and great aroma, you can try making a chili meatloaf. The dish is delicious on the palate due to the tangy and spicy taste of the meatloaf. Aside from the taste and texture of the dish, many people like the convenience of preparing the recipe. In a matter of minutes anyone can prepare the meatloaf that tastes so exquisite.

Here’s a great roasted red chili meatloaf recipe. Anyone is sure to have an easy recipe due to the simple cooking instructions.

Meatloaf with roasted red peppers
Imagine how great it would be to cook something quick and easy for mealtime. This meatloaf recipe is not like the usual one because of the chili peppers that give the meat a unique and exciting flavor. These are the ingredients you need to prepare to make this exceptional recipe.

Ingredients:
2 pounds of ground beef tenderloin
1 pound ground pork
Roasted red pepper
Medium yellow onion, chopped
Creole seasoning
Celery salt
cajun seasoning
2 tablespoons chili powder

Process:
Pour a little oil into the saucepan. Next, cook the chopped onion for 5 minutes, or until it turns clear and translucent. Next, use a food processor and transfer the chili, seasonings, and cooked onions inside. Process the three ingredients for a minute. Once the mixture has become smooth and thick, transfer it to a large mixing bowl. Place the ground beef and pork. Use your hands to mix the ingredients. After blending and having a coarse texture, place the mixture in a baking dish. Shape the mixture into a loaf shape. Next, bake the mixture at 350 degrees Fahrenheit for about 45 minutes. Once the bread is set and firm, allow a few minutes for it to cool on the rack. Once completely cooled, transfer the bread to a serving plate. Cut the loaf and serve with your preferred dip or sauce. The pepper sauce would be better for the dish to give it a tangy, tangy flavor.

There you have it, a quick and easy way to make a delicious dish for lunch or dinner. Serve with rice or bread. Make sure to pour some sauce over the bread for an extra good flavor. You will surely love the taste and aroma of the dish. So, cook the recipe and make every meal a pleasure.

The word for squid in Italian is calamari (plural), which has practically replaced the use of squid in culinary recipes in English. Actually, in English, calamari is used primarily to refer to rings cut from the squid tube. The rings are breaded and fried frequently.
To prepare freshly caught squid (and octopus) and marinate them so that the texture is less rubbery and the flavor is very spicy. I’ve collected several recipes over the years, but by far my favorite is the marinated grilled calamari featured here. I strongly suggest that you do not make the recipe below unless you can get fresh calamari. Younger squid tend to have a less rubbery texture than larger older squid. However, I like the rubbery texture and do enjoy young and adult squid. Most parts of squid are edible, but are usually sold fresh with the tube, fins, and tentacles prepared. If you buy it whole, simply remove the head, the gut (make sure to remove the feather, they are clear cartilage on the inside) and remove the skin and fins. You will be left with the tube that needs to be washed thoroughly. Cut off the tentacles from the head and wash them along with the lapels.

Ingredients (for 5 people):

1 and 1/2 pounds – squid cleaned and prepared (tentacles, tube and fins)
1/2 cup of extra virgin olive oil
6 tablespoons lemon juice
2 tablespoons – fresh oregano leaves, minced
1 tablespoon fresh basil, chopped
12 garlic cloves, minced
2 tablespoons of pepper
1 tablespoon of salt
1 and 1/2 teaspoons – red pepper flakes
Lemon slices
preparation:
Cut the squid tubes so that they open and lay flat and add them along with the tentacles and flaps to a Ziploc Freezer bag along with the olive oil, lemon juice, oregano, basil, garlic, pepper, salt and flakes red pepper. Seal bag, shake to coat well, and marinate for 24 hours.

Once the squid are marinated, put the grill on high heat. Grill squid until cooked through (opaque), turning once (about 2 to 3 minutes). Remove from grill and slice squid if desired. Serve with lemon wedges as an appetizer.

Enjoy!

Put on your yamulke … here comes Hanukkah! Good. It’s official. This calendar year, the eight-day winter festival begins on the same day as Christmas. Here’s a hint. Regardless of the holiday you celebrate, choose foods rich in fiber if you want to control excessive intake.
Eating foods rich in fiber will satisfy your hunger and make you feel full. By selecting high-fiber recipes for Hanukkah, you can offer foods that could likely reduce fat absorption. That, holiday folks, is a huge plus to avoid the dreaded holiday weight gain. Just remember that the goal is to consume 25 to 35 grams of fiber per day.
The Hanukkah tradition of frying in oil is considered the culinary symbol of lighting a menorah. What would Hanukkah be without the latke? There are always some much-loved dishes and foods on the table, but you can easily tweak those classics with a few precious grams of fiber. Who knows? Perhaps they will become part of the family tradition for years to come.
Kitchen97 would like to share two delicious but very different recipes for high fiber latke (aka potato pancakes). Your guests will be pleasantly surprised to learn that fiber is not only delicious but also nutritious! Enjoy!

White bean latkes with herbs and zucchini
6 servings
Ingredients:
1 cup zucchini, grated (about 4 ounces)
1 small onion, minced
2 butter spoons
2 slices of white bread
3 tablespoons heavy cream
1 clove garlic
1 (15 oz) can navy beans
2 eggs
1 tablespoon fresh coriander cut into strips or minced
1/2 teaspoon dried thyme
1/2 teaspoon dried chervil
1/2 teaspoon fresh basil
Oil for frying

Directions:

1. Sprinkle the zucchini lightly with salt and drain in a colander for 5 minutes.
2. Rinse well and wring out with paper towels.To remove all excess water.
3. Sauté zucchini with onion in butter until soft but not golden.
4. In a food processor sprinkle the bread with heavy cream.
5. Add garlic, beans, eggs, cilantro,thyme, chervil, basil and blend until combined.
6. Add the sautéed zucchini.
7. Spoonfuls of a lightly greased nonstick skillet and fry for 4 minutes per side over medium heat, or until golden brown.

Total fiber: 4 grams per latke.

Cinnamon apple latkes
4-6 servings
Ingredients:
2 eggs
3 spoonfuls of sugar
1 teaspoon salt
2 teaspoons cinnamon
1/3 cup of water3 cups cooking apples, chopped
3/4 cup flour without stirring
1 teaspoon grated lemon peel
Oil for frying
1/2 cup of sugar

Directions:

1. Beat the eggs until light and frothy.
2. Mix 3 tablespoons of sugar, salt,teaspoon cinnamon and water until well blended.
3. Add the chopped apple, flour,and lemon peel; mix well.
4. Heat the oil in a skillet.
5. Drop 1/4 cup of the apple mixture into hot oil, spread to flatten slightly. Fry on each side until golden brown.
6. Drain on paper towels.
7. Combine 1/2 cup of the sugar and cinnamon to do the coverage.
8. Sprinkle with the sugar and cinnamon mixture hot latkes.
9. Serve immediately.

Total fiber: 3.5 grams per latke

Now that you’re cooking, Kitchen97 invites you to consider the rest of their high-fiber Hanukkah menu, starting with a festive roasted red pepper spread; dates seasoned with mascarpone cheese (can be served as an appetizer or dessert); mixed greens with roasted onion and walnut dressing; a crockpot version of glazed tzimmes; a sweet and sour brisket (sauerkraut is the secret); and for dessert … Hanukkah noshers … chew on Jewish delicacies!

If you love soy sauce- marinated restaurant chicken, like I do, and are wondering if you could ever make it yourself, let me tell you you can; I did it and it is simple and fast.

Ingredients:

1 1 / 2lb (750g) chicken fillets
3 teaspoons cornmeal
1/3 cup (80ml / 2 3/4 fl oz.) Soy sauce
oil, for frying
100 g (3 1/2 oz.) Dry rice noodles
1 clove garlic, crushed
2 teaspoons grated ginger
1 carrot, sliced
2 sticks of celery, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
100 g (3 1/2 oz.) Peas, trimmed
6 chives, sliced
1/4 cup (60ml / 2 fl oz.) Chicken broth

Directions:

1. Cut all the chicken into 2 cm cubes. Mix the cornstarch with half of the soy sauce; then add all the chicken, cover, and refrigerate until ready to use.
2. Heat a little oil in a large skillet. Break the noodles into small pieces. Pour a noodle in a little oil: when it swells, the oil is hot enough. Then add the noodles in small batches and cook until puffed. Drain on paper towels and set aside.
3. Heat 1 tablespoon oil in a wok, add all the chicken, and sauté in small batches over high heat for 4 – 5 minutes, or until cooked through. Remove all chicken from wok and set aside.
4. Heat 1 tablespoon of oil in the wok and cook the garlic and ginger for
   about 30 seconds. Add the vegetables and cook, mixing well, for about 2-3 minutes.
5. Add all of the chicken, broth, and remaining soy sauce and stir until boiling. Transfer to plates and place all noodles around the outside of all plates and ENJOY!

Bonus: nutritional value

Protein 30 g;
Fat 9 g;
Carbohydrate 20 g;
Dietary fiber 2 g;
85 mg of cholesterol;
Energy 1150kJ (275cal)

Many of the foods I envision on my vegan Thanksgiving table just don’t exist, so I have to get creative. However, this is not one of those recipes. This is an essential part of Thanksgiving, which turns out to be vegan already – cranberry sauce! And this one in particular is amazing.
One of those healthy recipes is homemade cranberry sauce. I know most people choose cranberry sauce that comes in a can. This is dangerous, as the canned alternative contains a lot of calories. For example: 100 grams of fresh blueberries contain only 46 calories. On the other hand, 100 grams of canned cranberry sauce contains about 150 calories. The additional 100 calories you get from canned cranberry sauce represent about six teaspoons of sugar. We all know that excess sugar causes fat retention over time.

Based on this simple difference between fresh cranberries and canned cranberry sauce, homemade cranberry sauce is the best option.

How do I make homemade cranberry sauce?
Ingredients

1 orange, peeled and cut into small pieces

1 tablespoon orange zest

1 12 oz package cranberries, fresh or frozen

1 cup of water

1/2 cup of brown sugar/3/4 cup pure maple syrup

1/2 teaspoon cinnamon

Instructions

1) Combine the water and sugar or pure maple syrup preferably in a small saucepan and bring to a boil on the stove.

2) Add the fresh blueberries to the saucepan and bring to a boil; stir occasionally

3) Reduce the heat to low and add the orange zest, as well as the peeled orange. Let the mixture cook for about 10 minutes or until the blueberries start to pop. Stir frequently

4) Remove the saucepan from the heat and let it cool.

Voila! Your homemade cranberry sauce is ready. Now, let it cool in the fridge.

How to make homemade blueberry jelly?

Another variation on homemade cranberry sauce is cranberry jelly. To make cranberry jelly, pour cranberry sauce into colander; press it with the back of a pot spoon and collect the juice in a bowl. Repeat until you get the desired amount of juice. Then put it in the fridge until solid.

That’s it. Now you know how to make healthy homemade cranberry sauce and cranberry jelly!