{Italian Bread}

 

It is so easy to make Italian Bread at home with just a few simple ingredients. Nothing beats a soft and crusty bread warm from the oven!

Prep Time: 10 minutes
Cook Time: 30 minutes
Rise: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
Servings: 2 loaves

Ingredients

2 cups very warm water
5 tsp instant yeast
1 tbsp sugar
2 tbsp vegetable oil
1 tbsp salt
5 cups all purpose flour

Instructions

1) Whisk together water, yeast, sugar, oil, and 2 cups of the flour in a large bowl till smooth.

2) Let sit in a warm place till bubbly, about 30 minutes. Add the salt and enough flour to make a soft dough.



3) Knead a few times on a floured counter till smooth. Return to bowl. Cover and let rise till doubled, about an hour.

4) Divide dough in half and roll each piece into a long loaf about 12 inches long. Place both loaves on a greased baking pan.



5) Let loaves rise till doubled, 30-45 minutes. Cut a few diagonal slits across the top of each loaf.

6) Bake in an oven preheated to 375° for about 30 minutes or till crust is golden brown.

{Carrot Soup}

Flavorful, filling, roasted carrot soup for a cold day! Filled with garlic, broth, basil, sour cream and more, this hearty soup is delicious and paired perfectly with a grilled cheese sandwich.

Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Servings: 6

Ingredients

2 lbs carrots washed and chunked
4 tsp garlic
2 tbolive oil
salt and pepper to taste
4 cups chicken broth
3/4-1 cup half n half
1/4 cup chopped fresh basil
sour cream, optional

Instructions

1) Preheat the oven to 375 degrees F.

2) Place chopped carrots on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast for 45 minutes, or until tender and golden.



3) Simmer 4 cups of chicken broth in a saucepan.

4) Pop garlic out of the skins and add to the sauce pan, along with the cooked carrots. Simmer for 15 minutes. Then add basil.

5) Puree in batches until smooth, adding half n half a little at a time. Serve warm.



Source: https://lilluna.com/carrot-soup-recipe/

{Butternut Squash Soup}

Restaurant quality butternut squash soup that you can make and eat at home. Buttery smooth with just a hint of cinnamon and nutmeg makes for one delicious soup recipe.

Prep Time: 1 hour
Cook Time: 50 minutes
Total Time: 1 hour 50 minutes
Servings: 4

Ingredients

2 tb butter
1 medium carrot chopped
1 potato cubed
1 tsp minced garlic
1/4 tsp cinnamon
Dash of nutmeg
1 medium butternut squash peeled, seeded, and cubed
32 oz chicken stock
sour cream for garnish

Instructions

1) Roast squash at 400 degrees for 1 hour, turning ever 15 minutes.



2) Melt the butter in a large pot, and cook the carrots, potatoes, garlic, cinnamon, nutmeg and squash for 5 minutes, or until lightly browned.

3) Pour in chicken stock to cover vegetables. Bring to a boil. Reduce heat to low and simmer, covered, for 40 minutes, or until all vegetables are tender.

4) Transfer to a blender, and blend until smooth. Return to pot, and add any remaining stock to reach your desired consistency.

5) Season with salt and pepper. Serve warm.

Source: lilluna.com

{Easy Shortbread Cookies}

 

These easy Shortbread Cookies only have three ingredients, and require just a few minutes of prep time. You will love how they melt in your mouth!

Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes
Servings: 28

Ingredients

1 1/2 cups salted butter softened
1 cup powdered sugar
3 cups all-purpose flour

Instructions

1) Beat butter till soft and creamy. Add powdered sugar and beat till smooth.

2) Stir in flour till mixture is well combined; press dough together till it forms a ball.

3) Flatten dough and place in a gallon sized ziplock bag, close the bag tightly. Use a rolling pin to roll the dough 1/4" thick inside the bag. It will form a perfect square inside the bag!



4) Carefully cut away the sides of the bag. Use a knife or pizza cutter to cut the dough into rectangle shapes.



5) Place cookies on ungreased cookie sheets about an inch apart. Place pans in the refrigerator.



6) While the cookies are chilling, preheat the oven to 325 degrees.

7) Bake cookies for 15-18 minutes or till the bottom edges are barely turning light brown.

8) Let cookies cool on the pan for a few minutes, then remove to cooling racks.



9) If desired drizzle cooled cookies with melted chocolate.



Source: lilluna.com

{Dinner Rolls}

These Are Our ALL-TIME FAVORITE Dinner Rolls! They Are Soft, Butter-Y And Always The Hit For Any Dinner Or Holiday Get Together. It’s So Hard To Eat Just One!

Prep Time: 20 minutes
Cook Time: 15 minutes
Dough rising time: 2 hours
Total Time 2 hours and 35 minutes
Servings: 24

Ingredients

1 tbsp yeast RapidRise
1/4 cup warm water
1/2 tsp sugar
1 cup warm milk
1/2 cup vegetable oil
1/2 cup sugar
1 tsp salt
1 cup flour
2 eggs
3-4 cups flour all-purpose
melted butter

Instructions

1) Mix 1 TB yeast with ¼ cup warm water and ½ tsp. sugar. Let stand until bubbly.



2) In a large bowl mix 1 cup warm milk, ½ cup oil, ½ cup sugar, 1 tsp. salt with a wooden spoon.

3) Add 1 cup of flour to mixture, and mix well.

4) Add 2 eggs and beat until smooth (mix vigorously be hand).

5) Add yeast mixture and mix vigorously until smooth.

6) Add 3-4 cups flour to the yeast mixture. Dough should be very sticky.

7) Pour the dough into a large bowl. Cover with a tea towel and let rise for a few hours until it has doubled in size.

8) Once the dough has doubled in size punch down and divide in half. Roll dough onto a floured surface making TWO 12 inch circles. Dough should be about ⅜" thick.

9) Brush dough with melted butter.

10) Cut circles with a pizza cutter into 12 pieces (like a pizza).



11) Roll from rounded edge to the point to make a crescent roll. Place into a greased pan (we use an 11 x16 metal pan and do 3 across and 8 rows down).



12) Cover dough with a tea towel and let rise for a few hours until it doubles in size.



13) Bake at 375 until light lightly browned, which is about 15-20 minutes. NOTE: Touch rolls to see if they bounce back - if they do not, bake a little longer).

14) Brushed with melted butter right while warm. ENJOY!



Source: lilluna.com (includes video)

{Caprese Pizza}

This delicious Caprese Flatbread Pizza is filled with mozzarella, tomato and basil and topped with a balsamic glaze. It's easy to make, quick and tastes just like the recipe at Disney World!!

Prep Time: 5 minutes
Cook Time: 11 minutes
Total Time :16 minutes
Servings: 4

Ingredients

Flatbread
pizza Sauce
1 1/2 cups mozzarella Cheese
1 tomato
basil
balsamic glaze

Instructions

1) Begin by preheating your oven to 400.

2) Add pizza sauce to your flatbread (however much you like).

3) Slice your tomatoes and add 6 to each flatbread. Sprinkle on mozzarella cheese.

4) Bake for 11-14 minutes or until cheese is bubble.

5) Top with a drizzle of balsamic glaze and basil. Enjoy warm.

Source: lilluna.com

{Creamy Mushroom Soup}

This is a recipe that will completely wow all who try it! The flavor is undeniably delicious and the smooth texture is phenomenal!

Ingredients

½ cup butter, divided
16 ounce mushrooms, sliced or chopped depending on how you like to eat them ( I like Shiitake Mushrooms)
½ teaspoon garlic salt
¼ cup flour
2½ cups half and half
2 cups heavy cream
2 Tablespoons dry minced onions
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper

Instructions

1) In a large sauce pan melt ¼ cup butter. Add mushrooms and garlic salt. Cook until mushrooms are tender. Drain and set aside.

2) In a large sauce pan over medium heat, melt ¼ cup butter. Add flour and cook for 1 minute. Slowly add half and half and heavy cream. Add minced onions, garlic powder, salt and pepper. Bring to a boil and cook for 2 minutes. Add mushrooms and serve.

Source: www.chef-in-training.com

{Tomato Basil Soup}

With garlic, basil, and other delicious seasonings, this creamy tomato basil soup has a bold flavor that you'll quickly fall in love with.

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 10

Ingredients

4 tsp minced garlic
28 oz diced tomatoes drained (reserve the liquid)
1/2 tsp dried thyme
2 tbsp basil puree or fresh basil chopped
2 cups chicken broth
1 cup reserved tomato liquid from can
1/2 cup heavy cream
garlic salt to taste
pepper
croutons
fresh parmesan cheese optional

Instructions

1) In a large pot over medium heat, add garlic and stir until fragrant.

2) Add drained, diced tomatoes, basil and thyme. Cook for 10 minutes.

3) Add reserved tomato liquid and chicken broth. Stir and lower heat to medium-low. Cook, uncovered, for 35-40 minutes, stirring occasionally.
Season with salt and pepper to taste.

4) In small batches, puree chunky soup in a blender until it's the consistency you'd like. Stir in heavy cream and mix well.

5) Add any more salt and pepper and garnish with croutons, basil and Parmesan cheese.

Source: lilluna.com

{M&M cookie cake}

   
























Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Servings 8

Ingredients

- Dough

1/2 cup salted butter
3/4 cup granulated sugar
1 large egg
1 egg yolk
1 1/2 cup all-purpose flour
1 tbsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup M&Ms
1/4 cup mini M&M's

- Frosting

4 tbsp butter
3 1/2 tbsp cocoa powder
1 1/2 cups powdered sugar
1/2 tsp vanilla
1-2 tbsp milk
M&M's sprinkles

Instructions

- Dough

1) Preheat oven to 350 degrees F and grease a 9 inch pie dish.

2) Beat butter for 2 minutes until smooth. Mix in sugar until fluffy. Add in the egg, yolk, and vanilla until smooth, creamy, and light in color.

3) Add the flour, cornstarch, baking powder, baking soda, and salt and mix until combined.

4) Mix in the m&m's by hand (they're break if you use the mixer) until evenly distributed.

5) Spread dough in the greased pie dish. Bake for 23-26 minutes. Cool completely before removing from pie dish and frosting.

- Frosting

1) Beat butter and cocoa powder together. Mix in the powdered sugar and vanilla. Add the milk as needed to get desired consistency.

2) Place frosting in a piping bag with an M1 tip and decorate the cookie cake. Immediately add the M&M's and sprinkles.

Source: lilluna.com

{M&M Cookies}

 

Soft and Chewy M&M Cookies - these fun and colorful cookies are perfect all year long and easily changed up with the M&Ms you use. They're a family favorite!

Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 36

Ingredients

1 cup sugar
1 cup brown sugar
1/2 cup butter softened
1/2 cup oil
2 eggs
1 tsp baking powder
1 tsp salt
1 tsp baking soda
1 tsp vanilla
3 cups flour
M&M's chopped and whole, separated

Instructions

1) Cream together sugars, butter and oil.

2) Add eggs and beat until fluffy.

3) Add dry ingredients as well as vanilla.

4) Mix in chopped M&M.



5) Place in balls on greased pan, insert 5 M&Ms on top.



6) Bake at 350 for 7-8 minutes.

Source: lilluna.com

{Christmas Cookies}

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 36

In the market

1 cup brown sugar
1 cup sugar
1/2 cup butter
1/2 cup oil
2 eggs
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 tsp vanilla
3 cups flour
1/2 cup sprinkles (or mini chocolate chips)
1 cup M&Ms

In the kitchen

1) Preheat oven to 350.
2) Cream butter, oil and sugars. Add eggs and beat until fluffy.
3) Add baking soda, salt, powder, vanilla and flour. Mix well.
4) Fold in sprinkles. Use cookie scoop to put on greased cookie tray. Top with 4-5 M&Ms.
5) Bake at 350 for 7-8 minutes.

Source: lilluna.com

{Homemade onion dip}

Prep time: 15m
Cook time: 40m
Total time: 1 hour

Thick and creamy homemade onion dip made with sweet caramelized onions. This incredible dip will be the talk of the party!

In the market

3 tbsp. unsalted butter
3 sweet or yellow onions, thinly sliced*
2 tsp. kosher sea salt
1 tsp. granulated sugar
1 1/4 c. sour cream
8 oz. original cream cheese, softened
1 1/2 tbsp. freshly chopped parsley
1 1/2 tsp. worcestershire sauce
1/4 tsp. garlic powder
1/4 tsp. ground black pepper

*The thinner the better!

In the kitchen

1) In a large skillet set over medium heat, add butter. Once the butter has melted, add the onions and sprinkle with salt and sugar. Saute onions for 40-50 minutes or until they become golden or amber in color. Take care to stir every 5-10 minutes to prevent burning. Remove from the heat and set aside,

2) In a medium mixing bowl combine the sour cream, cream cheese, parsley, worcestershire sauce, garlic powder, and pepper. Using a hand-held mixer beat until smooth and creamy.

3) Break down the onions into smaller pieces using a spatula or transfer to a cutting board and chop. Transfer to the bowl and mix until combined.

4) Cover and refrigerate for at least 2 hours before serving.

Source: lifemadesimplebakes.com

{Soft and chewy lemon sugar cookies}

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 20

Ingredients

1 cup butter cold, cut into cubes
2 cups sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 Tablespoon Fresh Lemon Juice
1 Tablespoon Lemon Zest may put more lemon zest for extra flavor
3 cups Flour
1 1/4 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Salt
*may put in a drop of yellow food coloring for color

Instructions

1) Preheat oven to 350 degrees.
2) In a large bowl, cream butter and sugar for 4 minutes until light and fluffy. Add eggs, vanilla, lemon juice, and lemon zest and stir to combine.
3) Stir in flour, baking powder, baking soda, and salt and mix just until combined.
4)Drop dough onto light colored baking sheet.
5) Bake for 9-11 minutes. Sprinkle with sugar or white sparkling sugar.

Key steps for making the best lemon sugar cookies

- Cream butter and sugar for 4 minutes or until light and fluffy. This breaks down the sugar so you don’t end up with grainy cookies. It also whips in the air, which not only helps to give the cookie body but keeps it from going completely flat once it hits the hot oven.

- Use fresh lemon juice. The fake stuff you find in the grocery store just tastes fake. Fresh lemon transforms so many dishes and since it’s the star ingredient in this cookie, fresh is best.

- Use a zester to get the vibrant yellow skin from the lemon and leave the bitter white part behind.

- These cookies are best soft so don’t overbake. An outstanding cookie can become mediocre just from overbaking. I always use non-stick silicone baking sheets. These silicone baking sheets are some of my favorites because they work well and are reasonably priced.

- Top with sparkling sugar just as you are removing the cookies from the oven.

Source: www.modernhoney.com

{Torta de Cumpleaños Mega Chocolatosa}

En el mercado

- Para el bizcochuelo

3 tazas de harina 0000
1 taza de cacao en polvo
2 tazas de azúcar
1/2 cda. de sal
3 cdas. de polvo de hornear
1 taza de aceite
3 huevos
2 tazas agua hirviendo

- Para el baño de chocolate

2 tazas de crema de leche
1/2 taza de azúcar impalpable
200 gr. de chocolate amargo

- Para la decoración

Granas de colores, c/n

En la cocina

- Para el bizcochuelo

1) En un bowl colocar los ingredientes secos e ir incorporado el aceite y los huevos.
2) Agregar el agua hirviendo de a poco.
3) En una fuente enmantecada y enharinada, colocar la preparación y enviar a horno por 1 hora a 180°.

- Para el baño de chocolate

1) Calentar la crema y luego colocarla sobre el chocolate amargo picado.
2) Mezclar bien e incorporar el azúcar impalpable.
3) Dejar reposar 2 horas.
4) Disponer sobre el bizcochuelo y decorar con granas de colores.

Fuente: es.tastemade.com (incluye video)

{Chocolate Banana Bread}

This Chocolate Banana Bread is made with cocoa powder, bananas and chocolate chips, so it is loaded with chocolate flavor! It makes three mini loaves, so you can freeze some for later, or share with friends.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Servings; 12

In the market

1 cup flour
3/4 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup oil (I used canola)
1/4 cup melted butter
3/4 cup brown sugar
1 whole egg
3 over ripe bananas, mashed
1 1/2 tsp vanilla extract
1 cup chocolate chips, divided

In the kitchen

Preheat oven to 350°. Grease 3 small 3 x 5 3/4" loaf pans; set aside.

In a small mixing bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, whisk together oil, melted butter, brown sugar, egg, mashed bananas, and vanilla till well blended.

Add the dry ingredients to the banana mixture with 3/4 cup of the chocolate chips. Stir till just combined and divide between the 3 loaf pans.

Sprinkle the remaining 1/4 cup of chips on top of the loaves. Bake at 350° for 30-35 minutes or till toothpick inserted in the middle comes out clean.


Cool for 5-10 minutes in pans, then remove to cooling racks to cool completely.

Source: lilluna.com

{Chipá by Miriam Becker}

En el mercado

1/2 k de harina de mandioca
Sal, pimienta
250 g de queso tipo Mar del Plata, cortado en cubos
250 g de queso mantecoso, cortado en cubos
½ taza de queso rallado
200 g de margarina
4 huevos
¼ taza de leche

En la cocina

1) Mezclar en un bowl la mandioca, la sal, la margarina un poco desmigajada, los quesos y los huevos.
2) Agregar de a poco la leche y amasar bien para obtener un bollo compacto.
3) Separar en pequeñas porciones y darles formas de esferas. Acomodar en placas enmantecadas y hornear en horno bien caliente hasta que estén apenas dorados.
4) Servir calientes o tibios.

{Homemade naan bread}

Naan bread is traditionally served with Indian dishes like curry, but truth be told, I made it in the afternoon and my kids ate it for an after school snack.

Prep Time: 1 hour and 20 minutes
Cook Time: 6 minutes
Total Time: 1 hour and 26 minutes
Servings: 8

In the market

1/2 cup warm water
2 tablespoon instant yeast
1 tablespoon sugar
3 tablespoon olive oil
1/4 cup plain yogurt
1 egg
1/2 tablespoon salt
2 1/2-3 cups all purpose flour
2 tablespoon melted butter
2 tablespoon garlic, minced (optional)

In the kitchen

1) You start by making a basic yeast dough: combine warm water, yeast and sugar in a large bowl and let it sit for a few minutes or till bubbly.

2) Then add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth.

3) Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth.

4) Place dough in a greased bowl. Cover and let rise in a warm place until doubled.

5) Cut dough into eight pieces. On a floured surface, roll out each piece into a 6" circle (15,24 cm).



6) Heat a skillet to medium heat and add a little oil or non-stick spray to the skillet.

7) Place a circle of dough in the middle of the skillet and cook till bubbly and golden brown on the bottom (for 2-3 minutes). Flip it over and cook the other side for 2-3 minutes or till golden brown.



8) Brush the top (the bubbly side) of each naan with melted butter. You could add garlic to the butter, but that is optional. You could even top them with chopped fresh parsley, and it was the perfect addition to this easy naan bread.



Notes

- What is the difference between pita bread and naan bread?

Unlike pita bread, naan usually has yogurt in it making it a softer texture. Both are flatbreads and are often served the same way but made different causing the difference in texture.

- How long does naan bread last?

We recommend storing this bread in a Ziploc bag. At room temp, naan bread should last 5-7 days on the counter. Those who put it in the fridge can you usually squeeze out even a few more days.

- How to freeze naan bread?

Freezing naan is easy to do. Just wrap in foil and for extra security, place in a freezer safe Ziploc bag and store in the freezer for up to 3 month. Let defrost and warm up in the oven or microwave.

- What to serve with naan bread?

Naan can go with anything really, but it’s typically best with Asian and Indian foods.
Here are some of our favorite recipes to serve it with:

Homemade hummus
Coconut curry chicken
Greek pasta salad

Naan also can be use to make flatbread wraps, flatbread pizzas, sandwiches and more.

{Mashed potato pancakes}

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 pancakes

These easy potato pancakes are perfect for breakfast, lunch, supper or as an appetizer. Made with leftover mashed potatoes they are perfect with sour cream.

They’re great as a side dish instead of mashed potatoes or baked potatoes – but I also love them for breakfast instead of making hash browns.

In the market

3 cups mashed potatoes
2 large eggs
1/2 cup flour
1/2 cup shredded cheddar cheese
1 teaspoon dried parsley
Salt & pepper to taste
Oil for frying

In the kitchen

1) In a large bowl add the mashed potatoes (if they're cold from the fridge, warm them up slightly and give them a second mash or beating with an electric mixer so they're easier to work with), eggs, flour, cheese, parsley, salt and pepper. Stir the ingredients together.

2) Heat a large frying pan/skillet or griddle to medium heat and grease it lightly.

3) Form the dough into patties about 1/4 cup of batter each. You can use a large cookie scoop or ice cream scoop to make potato pancakes that are around 3-4 tablespoons of batter each. Flatten the patty between your palms so they’re about 1/3 – 1/2 inch thick.

4) Fry on the one side until golden (about 3-5 minutes), then flip and fry on the second side until golden.

Notes: I like to serve potato pancakes with the same toppings as baked potatoes, which includes:

- sour cream
- green onion
- bacon bits
- and more cheese!

How to reheat potato pancakes (in the oven)

1) Preheat oven to 350 (or 400 for frozen potato pancakes).
2) Place a baking rack on a baking sheet, arrange potato pancakes on top and bake for about 5 minutes (10 minutes for frozen potato pancakes).

How to freeze potato pancakes

1) Wrap potato pancakes tightly in aluminum foil and place in a freezer-safe Ziploc bag.
2) Place in freezer and store there for up to 3 months.

Source: lilluna.com

{Fresh Mozzarella Pasta Salad}

A light and delicious salad filled with orzo, fresh mozzarella cubes, tomatoes and basil. Definitely a new favorite and so simple!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

1 cup orzo pasta uncooked
8 oz fresh mozzarella cheese balls cubed
2 plum tomatoes chopped
1/4 cup basil fresh, chopped
garlic salt to taste
1 tbsp olive oil

Instructions

1) Cook orzo as directed on box. Drain and let cool.

2) Place pasta, tomatoes, basil and cheese cubes in a large boil. Add salt and olive oil and gently mix until all the ingredients are coated with the oil.

Source: lilluna.com

{Mozzarella Sticks}

Everyone is obsessed with these ooey gooey homemade mozzarella sticks, breaded with a flavorful coating and fried to a golden perfection.

Prep Time: 5 minutes
Cook Time: 10 minutes
Freeze: 20 minutes
Total Time: 35 minutes

Servings: 24 sticks

In the market

12-16 String Cheese Sticks
1/2 cup flour
1/8 tsp paprika
1/8 tsp Lawrys Seasoning Salt
2 eggs
1/4 cup milk
1 1/2 cup panko crumbs
1 tbsp dried parsley
1 tsp oregano
Vegetable Oil for frying

In the kitchen



1) Unwrap cheese sticks and cut them in half. (tip: unwrap while cheese stick wrappers are still connected and they will all come off at once).

2) You can use bowls for this next step, but I think using the plastic bags (without a zipper) are less messy and much quicker.

- In bag #1: toss the flour, paprika and salt.
- In bag #2: mix the panko, parsley and oregano.
- In a bowl: beat the eggs and milk together.

3) Now coat your cheese sticks by first tossing 5 or 6 in your milk bowl for a good soaking. Next, throw them in the flour bag and shake, shake, shake. Put them back in the milk bowl, making sure to coat every side. Finally, toss them around in the panko bag for your final coat.
Place them on a cookie sheet and freeze for 20-30 min.

4) Heat a few inches of your canola or vegetable oil in a large frying pan. Place sticks, in batches, in the oil and fry until golden brown on all sides (about 30-60 seconds). Drain on a plate lined with a paper towel. Serve immediately with marinara sauce or ranch.



PRO TIPS + TRICKS

- Unwrap your cheese sticks while they are are still connected and the wrappers will all come off at once.
- You can use bowls for the breading process, but I think using the plastic bags (without a zipper) are less messy and much quicker. In fact, I always keep these storage bags on hand because they can be used for so many things!

- Double coating them will help the cheese to stay inside the coating and not melt out while they’re frying.

- It’s super important that they are frozen before you fry them, otherwise the cheese will ooze out of the coating.

- The ideal temperature for frying is about 350°-375° F.

Source: lilluna.com

{Bruschetta chicken pasta}

Perfect for get togethers. It's filled with penne, chicken, tomatoes, basil and Parmesan.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Servings: 6
Calories 294 kcal

In the market

1 tablespoon olive oil
1 tablespoon garlic
20 grape tomatoes I used about half a package
1 tablespoon salad vinegar
1/2 cup chicken broth
4 leaves fresh basil finely chopped
10 oz penne cooked
2 chicken breasts cooked and cubed
Shaved parmesan cheese for topping

In the kitchen

1) In a large saucepan, saute garlic in hot oil. Add whole tomatoes. Salt and pepper to taste and saute for 10 minutes or until tomatoes start to soften.

2) Add salad vinegar, let reduce for a few minutes, then add in the chicken broth and chicken cubes. Simmer on low for 5 minutes.

3) Add in cooked pasta and toss to coat. Top with shaved Parmesan. Serve warm.

Source: lilluna.com

{Spinach Puffs}

These puff pastry appetizers are filled with all the good stuff, including spinach, bacon bits and feta.

Preparation time: 10 minutes
Cook time: 20 minutes
Servings: 9 puffs

In the market

4 oz cream cheese softened
1 large egg
1 tbsp olive oil
1/2 tsp dried dill
2 cups spinach chopped and packed
3/4 cup crumbled feta
2 tsp bacon bits
salt and pepper to taste
1 sheet frozen puff pastry thawed
1 tbsp butter melted

In the kitchen

1) Spray 9 cups in a muffin pan with cooking spray.

2) Microwave your cream cheese 10 seconds at a time until it's soft and melted but not steaming.

3) Add egg, oil and dill into cream cheese and mix until well combined.

4) In a separate bowl combine spinach, feta and bacon. Pour your cream cheese mixture on top and season with salt and pepper. Use a fork to mix and combine it together.

5) Cut pastry sheet into 9 squares. Line muffin pan with your cut squares (you might need to stretch them out a little). Press into the bottom of the muffin cups. Evenly divide the spinach among the cups.

6) Bring your 4 pastry points together, covering the filling, and press them together. Lightly brush with the melted butter.

7) Bake at 400 degrees about 20 minutes until golden and puffy. Allow to cool for 10 minutes then use a knife around the edges to loosen and help pop them out.

Fuente: lilluna.com

{Homemade Nutella ice cream}

In the market

2 cups heavy whipping cream
1 (14oz) can sweetened condensed milk
3 tablespoons butter, melted
½ cup nutella

In the kitchen

1) Whip the cream in a large bowl. meanwhile, combine the sweetened condensed milk, melted butter, and nutella in a separate large bowl. mix well.

2) Fold the cream into the nutella mixture.

3) Freeze in a freezer-safe container for 6ish hours. enjoy!

Source: www.livecrafteat.com

{Carrot fritters}

Makes: 6–8
Serves: 2–3

325g carrots
1 medium-sized onion
1 clove of garlic, peeled and crushed
150ml double cream
1 egg, beaten
3 heaped tablespoons grated cheese (a good strong cheddar)
1 handful of coriander
2 heaped tablespoons of plain flour
Olive oil for shallow frying

1) Scrub the carrots and then either grate them by hand using the coarse side of your grater or push them through a food processor with a large grater attachment. You’re after long, thin shreds of carrot rather than mush!

2) Then peel the onion, finely slice and stir into the carrots along with the peeled and crushed garlic and a seasoning of salt and black pepper.

3) Stir in the double cream, beaten egg, grated cheese, the roughly chopped coriander leaves and the flour.

4) Warm a shallow layer of olive oil in a non-stick frying pan. Drop large dollops of the mixture
into the pan and fry till lightly cooked on the underside, turn them over and allow the other
side to colour. Your carrot fritters should take 3/4 minutes per side. They’re ready as soon as they
are dark gold.

5) Lift them out onto a warm plate. A sheet of kitchen roll will remove any oil. Eat immediately!

Source
- Nigel Slater's simple suppers
- www.amazon.co.uk (DVD)

{Asparagus, puff pastry, by Nigel Slater}

Six little tarts, light as a summer breeze.
Makes half a dozen small tarts.

8 asparagus spears
250g puff pastry
1 egg, beaten
150g goat’s cheese
150g cream cheese
1tsp fresh thyme leaves

1) Set the oven at 200 Celsius/gas 6. Put an upturned baking sheet in the oven.

2) Bring a medium pan of water to the boil. Trim the asparagus, then cut each spear into three short lengths. Drop the asparagus into the pan and let it boil for 2 minutes, before lifting out with a draining spoon and refreshing in iced water.

3) Roll the pastry out to a rectangle measuring 34cm by 22cm. Cut the rectangle into 6 equal squares. Place the squares on a lined baking sheet. Using the tip of a knife, score a smaller square 1cm in from the edges of each piece of pastry. Brush a little beaten egg around the outside square of each piece of pastry.

4) Drain the asparagus on kitchen paper.

5) Crush the goat’s cheese with a fork and fold in the cream cheese and thyme. Divide the mixture between the 6 squares of pastry and put 4 asparagus pieces on each.

6) Put the baking sheet on top of the preheated sheet already in the oven, and bake for 25 to 30 minutes, until the tarts are golden. Eat immediately.

Source: www.irishtimes.com