Savory Stuffed French Bread Rolls Recipe

by
Savory Stuffed French Bread Rolls Recipe

Savory Stuffed French Bread Rolls Recipe These flavorful packed French bread rolls are a light and delectable snack or appetizer. They’ll be a success at any event because they’re crispy on the outside and filled with tasty fillings.

Recipe By: Rimsha

 

Ingredients For Savory Stuffed French Bread Rolls Recipe:

 

  • One baguette in French
  • One cup of cooked, shredded chicken
  • Half a cup of chopped bell peppers, any color
  • 1/4 cup of red onion, chopped
  • Half a cup of shredded mozzarella cheese
  • 1/4 cup of Parmesan cheese, grated
  • 1/4 cup of mayonnaise
  • Two tsp Dijon mustard
  • One tablespoon of olive oil
  • Two minced garlic cloves
  • To taste, add salt and pepper.
  • Chopped fresh parsley (for garnish)

 

Instructions For Savory Stuffed French Bread Rolls Recipe:

  1. Turn the oven on to 375°F, or 190°C.
  2. Cut the French baguette in half lengthwise, then hollow out each half by scooping out a small amount of bread.
  3. This will provide a hollow space for the filling. Put aside. Cooked chicken, chopped red onion, diced bell peppers, grated Parmesan cheese, shredded mozzarella cheese, mayonnaise, Dijon mustard, olive oil, minced garlic, salt, and pepper should all be combined in a mixing dish. Blend until thoroughly blended.
  4. Fill the hollowed-out sections of the French bread halves with the filling mixture, gently pressing down to compress it in.
  5. Arrange the filled bread halves onto a parchment paper-lined baking sheet.
  6. Bake for 15 to 20 minutes in a preheated oven, or until the bread is crispy and the mixture is bubbling and heated through.
  7. When finished, take out of the oven and allow it cool for a short while.
  8. Cut the filled French bread rolls into smaller pieces, then sprinkle with finely chopped parsley.
  9. These flavorful packed French bread rolls make a great appetizer or snack. Serve warm.

 

Note for the Recipe:

You are welcome to add any preferred toppings, such as cooked sausage, diced tomatoes, olives, or other ingredients, to personalize the filling.

 

AIR FRYER FRITTATA

by

AIR FRYER FRITTATA

A delightful, well-balanced lunch that is full of protein, vegetables, and cheese is an air fryer frittata. This traditional Italian breakfast meal has a reduced calorie count thanks to air-frying, which provides the food golden crisp edges without adding additional fat or oil.

Ingredients:

  1. Four big eggs.
  2. Two tablespoons of heavy cream, milk, or cream
  3. Two tablespoons of chopped beef or chicken
  4. Two tablespoons of fresh tomatoes, diced.
  5. Two tablespoons of sautéed onions and mushrooms.
  6. Two tablespoons of freshly chopped, coarsely chopped spinach.
  7. ½ cup cheese. I used both shredded cheddar and shredded mozzarella.
  8. cooking mist. before filling the baking dish with the frittata, spray it.
  9. Add pepper and salt to taste.
  10. Seasoning of choice, a pinch of.
  11. ½ teaspoon garlic powder.

 

Instructions:

 

  1. Set the air fryer’s temperature to 400°F (200°C). Recall that the majority of air fryers just require a few minutes to heat up.
  2. After breaking the eggs into a bowl, taste and add salt and pepper to the mixture. Pour in a little milk or cream.
  3. Next, add your desired toppings, such cheese,beef, diced tomatoes, sautéed onions and mushrooms, herbs, and seasonings.
  4. Whisk the mixture until fully combined and pour it into an oven safe dish. I use a 9-inch baking pan, lined with parchment paper.
  5. Cook for 6-7 minutes for a perfectly cooked fluffy frittata, until it is cooked through. 7-8 minutes until the frittata is firmer (medium) and 8-10 minutes for a well-done frittata. Be careful not to overcook Frittata. Monitor your beautiful creation ensuring it is cooked through but still remains moist and delicious!
  6. Once removed from the air fryer, let frittata sit for 2 minutes before slicing and serving.
  7. Serve with a piece of toast, if desired.

Notes:

  • When is a frittata cooked in an air fryer?
  • Once the frittata reaches the desired level of doneness, it should have a glossy top with some golden brown spots.
  • Place a toothpick in the dish’s middle. When the toothpick inserted into the frittata comes out clean, it’s done! When your frittata is done, you should be able to tell by checking for a clean toothpick, however you should still keep an eye on it because air fryers have a broad temperature range.
  • Set a timer according to the instructions outlined in this recipe card.
  • Experiment one frittata at a time until you find your perfect time and temp.

 

Note:

You can use any oven-safe baking dish you have. As long as it fits in your air fryer. Aim for approx ¼ inch thick frittata once you pour the ingredients into your pan. It will rise up as it cooks. If you have a smaller pan and thicker frittata, you may have to cook longer to insure it cooks through.

Steak and Shrimp Hibachi

by

Steak and Shrimp Hibachi

 

Enjoying a Japanese-inspired lunch at home can be made fun and tasty by making steak and shrimp hibachi. Here’s a basic recipe you can try:

Ingredients:

For the Steak and Shrimp:

  1. 1 lb steak (such as sirloin or ribeye), sliced into thin strips
  2. 1/2 lb shrimp, peeled and deveined
  3. 2 tablespoons soy sauce
  4. 1 tablespoon vegetable oil
  5. Salt and pepper, to taste

For the Vegetables:

  1. 2 cups mixed vegetables (such as sliced onions, zucchini, mushrooms, and bell peppers)
  2. 2 tablespoons vegetable oil
  3. Salt and pepper, to taste

For the Hibachi Sauce:

  1. 1/4 cup soy sauce
  2. 2 tablespoons butter
  3. 2 cloves garlic, minced
  4. 1 teaspoon ginger, grated
  5. 1 tablespoon brown sugar
  6. 1 tablespoon rice vinegar
  7. 1 tablespoon sesame oil
  8. 2 green onions, chopped (for garnish)l

Instructions:

  1. In a bowl, marinate the steak and shrimp with soy sauce, vegetable oil, salt, and pepper. Let it marinate for at least 30 minutes, or overnight in the refrigerator if you have time.
  2. In a small saucepan, combine all the ingredients for the hibachi sauce: soy sauce, butter, minced garlic, grated ginger, brown sugar, rice vinegar, and sesame oil. Heat over low heat until the butter is melted and the sauce is well combined. Keep warm until serving.
  3. Heat a large skillet or hibachi grill over medium-high heat. Add 1 tablespoon of vegetable oil.
  4. Add the mixed vegetables to the skillet and season with salt and pepper. Stir-fry the vegetables until they are tender-crisp and slightly charred. Remove them from the skillet and set aside.
  5. In the same skillet, add the marinated steak slices. Cook for 2-3 minutes on each side, or until the steak is cooked to your desired doneness. Remove the steak from the skillet and set aside.
  6. Add the marinated shrimp to the skillet and cook for 2-3 minutes, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
  7. To serve, divide the cooked white rice among plates or bowls. Arrange the cooked steak, shrimp, and vegetables on top of the rice.
  8. Drizzle the hibachi sauce over the steak, shrimp, and vegetables. Garnish with chopped green onions.
  9. Serve the steak and shrimp hibachi hot and enjoy!opped (for garnish)

CARAMEL CHOCOLATE CHEESECAKE

by

CARAMEL CHOCOLATE CHEESECAKE

INGREDIENTS

For the cheesecake:

  1. 2 pkg (8oz each) cream cheese, softened
  2. 2/3 cup granulated sugar
  3. pinch of salt
  4. 2 large eggs
  5. 1/3 cup sour cream
  6. 1/3 cup heavy cream
  7. 1 tsp vanilla
    For the cake:
  8. 1 recipe chocolate layer cake (9inch layers)- homemade or cake mix
    For the frosting:
  9. 1 cup unsalted butter, softened
  10. 1/2 cup caramel sauce (homemade caramel sauce or jarred is fine)
  11. 4 cup powdered sugar
  12. 2 Tbsp milk
  13. 1/2 tsp kosher salt
    For the ganache:
  14. 4 oz dark chocolate
  15. 1/3 cup heavy cream
  16. 2 Tbsp caramel sauce
  17. pinch of kosher salt

INSTRUCTIONS

For the cheesecake:

  • Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!
    Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. Meanwhile, boil a kettle of water to use later.
  • Beat cream cheese with granulate sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
    Beat in sour cream, heavy cream and vanilla. Pour into prepared 9inch springform pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.
  • Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
  • When cooled, transfer entire springform pan into the freezer for several hours or overnight. I put it in freezer for about 2 hours. **If using within 24 hours, feel free to just refrigerate cheesecake!
    For the cake layer:
  • Prepare chocolate cake according to package directions for 9 inch cake.
    For the frosting:
  • Beat butter in a large mixing bowl for 2-3 minutes, until fluffy. Add caramel sauce, powdered sugar, milk and kosher salt.
  • Beat for 4-5 minutes until soft and creamy.
    To assemble:
  • On a cake platter, lay one layer of chocolate cake, top with the cheesecake. Then add the other layer of chocolate cake. Spread frosting over entire cake, sides and top.
  • Refrigerate frosted cake while you prepare the chocolate ganache.
    For the ganache:
  • In a microwave safe bowl, combine dark chocolate with heavy cream. Heat 30 seconds. Stir and heat an additional 30 seconds. Whisk for several minutes until smooth. Allow to cool slightly.
  • Once cooled. Spread over top of chilled cake. Drizzle with remaining 2 Tbsp of caramel sauce and sprinkle with a pinch of kosher salt. Refrigerate cake until ready to serve.

Best Southern Fried Chicken

by

Best Southern Fried Chicken

This recipe for The Best Southern Fried Chicken is the only one you need if you want something insanely amazing to eat. Flavorful, crispy, and simply amazing!

Ingredients

  1. 16 chicken drumsticks (or a combination of drumsticks and thighs)
  2. 1 1/2 cups buttermilk
  3. 1 1/2 tablespoons Tabasco sauce
  4. 2 teaspoons salt
  5. 2 tablespoons black pepper (divided)
  6. 2 cups all-purpose flour
  7. 1 teaspoon cayenne pepper
  8. Vegetable oil (for frying, about 3 cups)

Directions

  •  Heat the warming drawer or oven to 200 F.
  • Pat the chicken with paper towels to dry.
  • In a large bowl, combine the buttermilk, Tabasco sauce, salt, and 1 tablespoon of black pepper. Add the chicken legs to the mixture and toss to coat. Cover and refrigerate with the marinade for at least 1 hour (or up to 24 hours).
  • Remove the chicken from the buttermilk and let any excess buttermilk drip off.
  • Combine the flour, additional 1 tablespoon black pepper, and the cayenne. Shake the chicken legs in the seasoned flour and place on a rack while waiting for the oil to heat.
  • In a large, heavy saucepan or deep skillet or sauté pan, heat at least 3 cups of oil to about 365 F. Fry the chicken legs in batches for about 10 minutes, turning once. To check for doneness, use an instant-read food thermometer inserted in the thickest part of the largest drumstick, not touching bone. The minimum safe temperature for poultry is 165 F.
  • Remove the chicken to paper towels to drain.
  • Place the drained chicken on a baking sheet, cover loosely with foil, and move to the warming drawer or oven to keep warm while frying subsequent batches
  • Serve and enjoy!

Tip

  • In deep-frying, the food is completely immersed in the oil, while in pan-frying the food is placed in enough oil to cover the bottom and sides, making it necessary to turn the pieces over to fry both sides.
  • Three cups of oil will give you a depth of 1/2-inch in a deep 10-inch skillet and is sufficient to pan-fry.

Cabbage Beef Bake

by

Cabbage Beef Bake

Embrace the comforting embrace of a hot dish straight from the oven with this heartwarming Cabbage Beef Bake. It’s like the culinary equivalent of a warm hug from grandma’s favorite quilt—unpretentious yet utterly satisfying, especially on those brisk evenings that call for a hearty meal. This dish is a testament to the ingenious simplicity often found in Midwest kitchens, where cabbage and ground beef are pantry staples. Whether you’re pressed for time or in need of some soul-soothing food that’s brimming with flavor (and a fair share of vegetables), this recipe is a must-try.

To round out the meal, consider serving this robust bake with some butter-slathered crusty bread—ideal for mopping up the succulent juices. A light, crisp salad on the side can offer a refreshing balance, while a dollop of sour cream on top of the bake adds a touch of indulgence.Servings

Ingredients:

For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)

  1. 1 pound ground beef
  2. 1 medium onion, chopped
  3. 3 cups cabbage, chopped
  4. 1 can (14.5 ounces) diced tomatoes, undrained
  5. 1 cup cooked rice
  6. 1 teaspoon garlic powder
  7. 1 teaspoon salt
  8. 1/2 teaspoon black pepper
  9. 1 cup cheddar cheese, shredded
  10. 1/2 cup beef broth

Directions:

  • Begin by preheating your oven to 350°F (175°C) and lightly greasing a 9×13 inch baking dish.
  • Brown the ground beef with the onion in a large skillet over medium heat until the meat is thoroughly cooked and the onion is soft.
  • Layer half of the cabbage into the bottom of your baking dish, top with the beef and onion mixture, and evenly sprinkle the cooked rice over it. Then, pour the undrained diced tomatoes over the rice.
  • Place the remaining cabbage over the tomatoes and gently pour the beef broth over everything, ensuring the dish is evenly moistened.
  • Cover the dish with aluminum foil and bake for 45 minutes, letting the flavors meld together beautifully.
  • Remove the foil, sprinkle the shredded cheddar cheese across the top, and return to the oven, uncovered, for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Variations & Tips:

  • For a Tex-Mex flair, add cumin and chili powder to the beef mixture and consider mixing in a can of drained black beans.
  • Quinoa can substitute rice for those looking for a low-carb option.
  • Prep the cabbage and onion ahead of time to make this dish even quicker to put together after a busy day.
  • Leftovers reheat well for a delicious lunch or dinner the next day.
  • Feel free to sneak in extra veggies, like shredded carrots or zucchini, for an added nutritional boost.
  • This Cabbage Beef Bake not only warms your home but also fills it with the inviting aroma of comfort food at its best. It’s proof that simple ingredients can create the most memorable and satisfying meals. I’d love to hear about your experience with this dish, whether through comments or photos. Let’s keep the warmth and conversation going in our cozy culinary community!

Salmon & Shrimp Alfredo Recipe

by
Salmon & Shrimp Alfredo Recipe

Salmon & Shrimp Alfredo Recipe

This dish for salmon and prawn alfredo is flavorful and creamy. If you’ve spent much time on this website, you are aware of my fondness for a fantastic pasta dish.

Ingredients

  1. 1/2 pound raw Shrimp, peeled/deveined
  2. 2 salmon fillets (4-6 ounces)
  3. 6-8 oz parmsean cheese,grated
  4. 1 pint heavy whipping cream
  5. 1 tbsp Prego Basil Pesto
  6. 1 stick of butter
  7. 2 tbsp seasoning salt
  8. 2 tbsp old bay
  9. 1/4 pepper
  10. 2 tbsp garlic powder
  11. 2 tbsp onion powder
  12. 3/4 box penne pasta
  13. 2 tsp minced garlic
  14. 1/8 tsp chili powder
  15. fresh parsley, finely chopped

Instructions;

  1. Wash shrimp and salmon then pat dry. Season the shrimp and salmon with seasoning salt, pepper, onion powder, garlic powder, chili powder, and old bay seasoning.
  2. For the pasta, cook according to the instructions on the back then drain it and set it aside.
  3. Add 1 tbsp of butter to a clean pan on medium heat and add your shrimp. Cook them for about 3 to 4 minutes on each side until their pink yet golden brown. Remove them and set aside.
  4. In a clean pan add 1 tbsp of butter on medium heat. Add the salmon to the pan and cook for about 7-8 minutes on each side or until done and golden brown.
  5. In a clean pan, melt 6 tbsp of butter on medium heat. Add the minced garlic cook for about a minute until fragrant. Add the heavy whipping cream and mix. Add the pesto mix again.
  6. Add Parmesan cheese and continuously mix. Season the sauce heavily. Mix until sauce starts to thicken (3-5 mins)
  7. Add the noodles to the sauce and make sure the noodle are coated. Season with salt, pepper, onion powder, garlic powder, and old bay seasoning. Add a pinch of fresh parsley and mix thoroughly.
  8. Grab a plate and add the noodles. Top with salmon and then shrimp. Garnish with parsley and parmsan cheese

Is it possible for me to prepare something in advance?

While it’s ideal to serve this dish right away, leftovers can be refrigerated in an airtight container and gently reheated over medium-low heat with a splash of water. It is not advisable to freeze the cream sauce since it may separate after thawing.

AIR FRYER CHICKEN BURRITOS

by
AIR FRYER CHICKEN BURRITOS

AIR FRYER CHICKEN BURRITOS Sometimes I just need something to eat quickly. It could be that I arrived home later than usual or I just forgot to take something out. Any night of the week, these chicken burritos from the air fryer are a game-changer!

These burritos will have dinner on the table in ten minutes! The best feature is that anyone can personalize them! Let your kids have cheese and salsa if they don’t like chicken. Now let’s get going!

Reicpe By: Heather

4 Rolls in Total (Two Per Person)
TIME OF PREP: 5 M

Cooking time: 5 M

ENTIRE TIME: 10 M

INGREDIENTS FOR AIR FRYER CHICKEN BURRITOS:

 

  • Four tiny 6-inch tortillas
  • Half a cup of cream cheese
  • One cup of rotisserie chicken, shredded
  • Half a cup of cheese, shredded
  • Half a cup of salsa
  • One-fourth cup sour cream
  • One-fourth cup salsa

 

INSTRUCTIONS FOR AIR FRYER CHICKEN BURRITOS:

 

  1. Arrange the tortilla.
  2. Cover the entire tortilla with 1-2 tablespoons of cream cheese.
  3. Leaving the cream cheese edge on the tortilla, spread out 1 to 2 tablespoons of salsa over 2/3 of it.
  4. Place a spoonful or two of chicken over the salsa.
  5. Add 1-2 tablespoons of shredded cheese on top.
  6. To seal the burrito, roll the tortilla and add cream cheese as “glue.”
  7. Apply cooking spray.
  8. I can air fry two at a time in my square air fryer basket for five minutes at 350 degrees; do not stack.
  9. As the rolls air fry, combine the sour cream and salsa to make a dipping sauce.

How may a simple dipping sauce be prepared?
Salsa and sour cream are the simplest sauces I can prepare! All you have to do is combine them in a dish to make the greatest dip ever! It tastes fantastic on these air fryer burritos, nachos, and chips!

Tender chicken, melted cheese, crisp bell peppers, onions, and zesty salsa are all combined in these delicious and easy air fryer chicken burritos, which are served warm in a tortilla. These tasty and easy lunch or dinner options are these air fryer chicken burritos. They are adaptable, adaptable, and certain to please the whole family. Savor the gooey, cheesy interior and crunchy outside of these amazing burritos!

Air Fryer Cheesy Ranch Potatoes Recipe

by
Air Fryer Cheesy Ranch Potatoes Recipe

Air Fryer Cheesy Ranch Potatoes Recipe

This recipe for Cheesy Ranch Potatoes in the Air Fryer is a fantastic side dish option. Air-fried potatoes with ranch seasoning and melted cheese on top. These air fryer-cooked potatoes are comfort food at its best.

Do you need a simple, quick side dish? These Cheesy Air Fryer Potatoes are the answer. The inside of them is fluffy and the outside is crunchy. As if having perfectly cooked potatoes wasn’t enough, these potatoes also have mozzarella sprinkled on them and are briefly broiler-baked.

Ingredients:

 

  1. One pound of baby Yukon gold potatoes,
  2. two tablespoons of extra virgin olive oil
  3. two teaspoons of ranch seasoning
  4. one teaspoon each of garlic powder, pepper, and kosher salt,
  5. one and a half cups of shredded mozzarella cheese
  6. one tablespoon each of grated parmesan
  7. and one tablespoon each of chopped fresh parsley

 

DIRECTIONS

  1.  Cut potatoes in half and combine with ranch dressing, extra virgin olive oil, garlic powder, pepper, and salt.
  2. Put the seasoned potatoes in the basket of the air fryer. Shake every five minutes while air-frying at 390 degrees for fifteen minutes.
  3. Arrange potatoes on a baking pan in a single layer. Add a sprinkling of mozzarella cheese. Cheese should melt after two minutes under the grill.
  4. Take out of the oven and top with parsley and parmesan cheese. Serve right away.

Notes:

Cover potatoes with foil for easy cleanup. Just watch out not to cover the basket all the way.

 

Variations:

For some great meatiness, sprinkle some crumbled bacon on top.

You can vary the cheeses as well. Try adding some pepper jack or cheddar cheese. Just be certain that it melts easily!

 

Alternate the spice mixtures to fit your current cravings. Do you want something hot and spicy? Give a cajun spice blend a try. Alternately, use taco spice and shredded cheddar to make a taco variation. or a pepperoni and Italian flavour pizza variant. There are countless options!

 

One Pot Mexican Rice Casserole

by
One Pot Mexican Rice Casserole

One Pot Mexican Rice Casserole

This recipe for One Pot Mexican Rice Casserole with ground beef is incredibly tasty, quick, and simple! This delicious dish with lots of taco flavour with beef, rice and corn will be a hit with the whole family!

This casserole has the exact same flavour as everyone’s preferred Mexican rice from a restaurant. All of that can be transformed into a substantial, all-you-you-eat supper in just 30 minutes! We all agree on this rice casserole, which is why it has always been a mainstay in my home. In the past, I would assemble it and bake it in the oven. That is, until I realised I could just turn this into a one-pan, stovetop meal. For incredible flavour, the rice simmers in the pan with the cooked ground beef, onion, corn, salsa, tomato sauce, and seasonings! When the rice is soft, toss in your preferred cheese and, if desired, garnish with green onions. Additionally, we truly enjoy this with an extra side of salsa

Ingredients

  1. 1 Pound Ground Beef
  2. 1 Small Onion, Diced
  3. Salt & Pepper, To Taste
  4. 2 Tablespoons Taco Seasoning
  5. 1 Teaspoon Garlic Powder
  6. 1 Cup Long Grain White Rice
  7. 1 1/2 Cups Beef Broth
  8. 1 15 Ounce Can Corn, Drained
  9. 8 Ounces Tomato Sauce
  10. 1/2 Cup Salsa
  11. 1 Cup Shredded Cheese

Directions

  1. Cook the ground beef and onion together with salt and pepper to taste in a large skillet over medium high heat until beef is no longer pink. Drain grease if necessary.
  2. Return the pan to the stove and sprinkle the beef with the garlic powder and taco seasoning.
  3. Stir in the rice, broth, corn, tomato sauce, and salsa.
  4. Bring mixture to a boil. Cover, reduce heat and simmer for 18-20 minutes until rice is tender.
  5. Top with cheese and return the lid to the pan for 2-3 minutes until cheese is melted.