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Grits,steak, and eggs.
25/12/2024

Grits,steak, and eggs.

🥙🌿 Greek-Inspired Chicken Gyros for a Flavorful Bite! 🇬🇷✨Soft pita bread wrapped around marinated chicken, tangy tzatzik...
04/11/2024

🥙🌿 Greek-Inspired Chicken Gyros for a Flavorful Bite! 🇬🇷✨
Soft pita bread wrapped around marinated chicken, tangy tzatziki, and fresh veggies. Perfect for a quick lunch or dinner that’s loaded with flavor!
✨ What do you like adding to your gyros? Feta, olives, or maybe extra tzatziki? Share your favorite fillings! ✨
Ingredients:
For the Chicken Marinade:

1 lb (450g) chicken breast or thigh, cut into thin strips
3 tbsp olive oil
Juice of 1 lemon
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp ground cumin
Salt and pepper, to taste

For the Tzatziki Sauce:

1 cup Greek yogurt
1/2 cucumber, grated and squeezed to remove excess water
1 clove garlic, minced
1 tbsp fresh dill or mint, chopped
1 tbsp lemon juice
Salt and pepper, to taste

To Serve:

Pita bread or flatbread
Sliced tomatoes
Sliced red onions
Shredded lettuce
Feta cheese, crumbled (optional)

Instructions:

Marinate the Chicken:In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Add the chicken strips, toss to coat, and marinate for at least 30 minutes (or up to 2 hours for extra flavor).
Prepare the Tzatziki Sauce:In a small bowl, combine Greek yogurt, grated cucumber, minced garlic, fresh dill (or mint), lemon juice, salt, and pepper. Stir until well mixed, then cover and refrigerate until ready to serve.
Cook the Chicken:Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken strips and cook for 4-5 minutes on each side, or until cooked through and golden.
Assemble the Gyros:Warm the pita bread in a skillet or microwave. Spread a generous amount of tzatziki sauce on each pita, then layer with cooked chicken, tomatoes, red onions, lettuce, and a sprinkle of feta cheese if desired.
Serve:Fold or roll up the pita, and enjoy your homemade chicken gyros!

WOULD YOU EAT THESE CRISPY FRIED MUSHROOMS WITH COOL RANCH DIP 🍄🥒🍴Get ready for a crunchy, savory treat with these Crisp...
04/11/2024

WOULD YOU EAT THESE CRISPY FRIED MUSHROOMS WITH COOL RANCH DIP 🍄🥒🍴
Get ready for a crunchy, savory treat with these Crispy Fried Mushrooms! Served alongside a refreshing Cool Ranch Dip, these golden-battered mushrooms are perfect for a snack, appetizer, or party platter.
Ingredients:
For the Crispy Fried Mushrooms:
1 lb button or cremini mushrooms, cleaned and stems trimmed
1 cup all-purpose flour
1 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
Salt and pepper to taste
2 large eggs
1/2 cup milk
1 cup breadcrumbs (panko for extra crunch)
Vegetable oil for frying
For the Cool Ranch Dip:
1 cup sour cream
1/4 cup mayonnaise
1 tbsp dried parsley
1 tbsp dried dill
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried chives
1 tbsp fresh lemon juice
Salt and pepper to taste
Instructions:
Prepare the Mushrooms:
Pat the cleaned mushrooms dry with paper towels. In a shallow dish, mix together the flour, garlic powder, paprika, onion powder, salt, and pepper.
Set Up the Breading Station:
In one shallow dish, whisk together the eggs and milk. In another shallow dish, place the breadcrumbs.
Bread the Mushrooms:
Coat each mushroom in the seasoned flour, shaking off any excess. Dip the floured mushroom into the egg mixture, then roll it in the breadcrumbs, pressing gently to adhere. Repeat with all mushrooms.
Fry the Mushrooms:
Heat about 1 inch of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the breaded mushrooms in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes, or until golden brown and crispy. Remove and drain on paper towels.
Make the Cool Ranch Dip:
In a small bowl, mix together the sour cream, mayonnaise, dried parsley, dried dill, garlic powder, onion powder, dried chives, lemon juice, salt, and pepper. Stir until well combined and adjust seasoning to taste.
Serve:
Serve the crispy fried mushrooms hot with a side of Cool Ranch Dip for dipping.
Enjoy the crunchy, savory goodness of these Crispy Fried Mushrooms with Cool Ranch Dip! 🍄🥒🍴

🍄 Stuffed Mushrooms – Bite-Sized Flavor Bombs! 🧄🧀These savory, cheesy stuffed mushrooms are a perfect starter or side! E...
03/11/2024

🍄 Stuffed Mushrooms – Bite-Sized Flavor Bombs! 🧄🧀
These savory, cheesy stuffed mushrooms are a perfect starter or side! Easy to make and always a crowd favorite! 💫
✨ Tag a friend who loves mushrooms! ✨
Ingredients:

20-25 large button or cremini mushrooms, stems removed
1 tbsp olive oil
½ cup breadcrumbs
¼ cup grated Parmesan cheese
4 oz cream cheese, softened
2 cloves garlic, minced
2 tbsp fresh parsley, chopped (plus more for garnish)
Salt and pepper, to taste
Optional: ¼ cup cooked bacon bits or chopped spinach

Instructions:

Prepare the Mushrooms:Preheat your oven to 375°F (190°C). Clean the mushrooms and remove the stems (set aside the caps). Finely chop the stems to use in the filling.
Make the Filling:Heat the olive oil in a pan over medium heat. Sauté the chopped mushroom stems and garlic for 3-4 minutes, until softened and fragrant. In a mixing bowl, combine the sautéed stems and garlic with the breadcrumbs, Parmesan, cream cheese, parsley, salt, and pepper. (If adding bacon bits or spinach, stir them in at this stage.)
Stuff the Mushrooms:Spoon the filling mixture into each mushroom cap, pressing it in gently to fill.
Bake:Arrange the stuffed mushrooms on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the tops are golden and the mushrooms are tender.
Serve:Garnish with additional parsley and serve warm!

🍆 Eggplant Parmesan – A Cheesy Italian Classic! 🇮🇹Layers of crispy breaded eggplant, rich marinara, and melty cheese mak...
03/11/2024

🍆 Eggplant Parmesan – A Cheesy Italian Classic! 🇮🇹
Layers of crispy breaded eggplant, rich marinara, and melty cheese make this Eggplant Parmesan a cozy, delicious dish for any night of the week! 🌿✨
✨ Who else loves Italian food? Comment your favorites below! ✨
Ingredients:

2 large eggplants, sliced into ¼-inch rounds
Salt, for sweating the eggplant
1 ½ cups all-purpose flour
3 large eggs, beaten
2 cups breadcrumbs (preferably Italian seasoned)
1 cup grated Parmesan cheese, divided
2 cups marinara sauce
2 cups shredded mozzarella cheese
Fresh basil, for garnish
Olive oil, for frying

Instructions:

Prepare the Eggplant:Lay the eggplant slices on a baking sheet and sprinkle both sides with salt. Let them sit for 30 minutes to draw out moisture, then rinse and pat them dry with paper towels.
Bread the Eggplant:Set up three shallow bowls: one with flour, one with the beaten eggs, and one with breadcrumbs mixed with ½ cup of grated Parmesan. Dredge each eggplant slice in flour, then dip it in the egg, and finally coat it with the breadcrumb mixture.
Fry the Eggplant:In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches, about 2-3 minutes per side, until golden and crispy. Place them on paper towels to drain excess oil.
Assemble the Dish:Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce on the bottom. Add a layer of fried eggplant slices, sprinkle with Parmesan, and spread with mozzarella. Repeat the layers until all ingredients are used, finishing with marinara sauce and mozzarella on top.
Bake:Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serve:Garnish with fresh basil, and serve hot, over pasta if desired!

Iced Lemon Lavender Shortbread CookiesIngredients:For the Cookies:2 ½ cups all-purpose flour, spooned and leveled¾ cup p...
03/11/2024

Iced Lemon Lavender Shortbread Cookies
Ingredients:
For the Cookies:
2 ½ cups all-purpose flour, spooned and leveled
¾ cup powdered sugar
¼ tsp coarse Kosher salt (use half if using table salt)
Zest of 1 small lemon
½ tsp dried edible lavender
¾ cup cold unsalted butter, cut into tablespoons
½ tsp vanilla extract
2 tbsp fresh or bottled lemon juice
For the Icing:
1 cup powdered sugar
2 tsp meringue powder
2 ½ – 3 tbsp fresh or bottled lemon juice
Dried edible lavender or lemon zest, for decorating
Instructions:
Prepare the Dough:
In a food processor, combine flour, powdered sugar, salt, lemon zest, and lavender. Pulse to mix.
While the processor is running, add butter one tablespoon at a time until the mixture is crumbly.
Add vanilla extract and lemon juice. Process until the dough forms a ball.
Transfer the dough to a lined 8 or 9-inch square baking pan. Press evenly into the pan.
Cut into squares and prick with a fork. Chill in the refrigerator for 30 minutes.
Baking:
Preheat the oven to 300°F (150°C).
Bake the chilled dough for about 45 minutes until golden and firm.
Recut the cookies immediately after baking. Allow to cool completely in the pan.
Prepare the Icing:
Mix powdered sugar with meringue powder. Gradually add lemon juice until smooth.
Dip the tops of the cookies into the icing, then sprinkle with lavender or lemon zest.
Allow the icing to set for at least 4-6 hours.

Fried green tomatoes😋😍Ingredients4 large green tomatoes2 eggs1/2 cup milk1 cup all-purpose flour1/2 cup cornmeal1/2 cup ...
03/11/2024

Fried green tomatoes😋😍
Ingredients
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
How To Make World’s best recipe for fried green tomatoes
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

German Chocolate CheesecakeDecadent German Chocolate Cheesecake with Coconut-Pecan ToppingIngredients:For the Cheesecake...
03/11/2024

German Chocolate Cheesecake
Decadent German Chocolate Cheesecake with Coconut-Pecan Topping
Ingredients:
For the Cheesecake:
2 cups crushed chocolate cookies
4 tablespoons unsalted butter, melted
32 ounces cream cheese, softened
1 cup sugar
4 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips, melted
For the Coconut-Pecan Topping:
1 cup evaporated milk
1 cup sugar
3 large egg yolks, beaten
1/2 cup butter
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
Directions:
Preheat oven to 325°F (165°C). Combine crushed chocolate cookies and melted butter. Press into the bottom of a 9-inch springform pan. Set aside.
Beat cream cheese and 1 cup sugar until smooth. Add eggs, one at a time, fully incorporating after each addition. Mix in sour cream and vanilla extract. Fold in melted chocolate. Pour over crust in springform pan.
Bake for 55-60 minutes, or until set and slightly jiggly in the center. Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.
For the topping, combine evaporated milk, 1 cup sugar, beaten egg yolks, and butter in a saucepan. Cook over medium heat until thickened, about 12 minutes. Remove from heat; stir in vanilla, coconut, and pecans. Cool until thick enough to spread.
Spread topping over cheesecake before serving. Refrigerate leftovers.
Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes plus chilling

Grandma’s Peach CobblerIngredients:2 cups fresh sliced or canned (drained) peaches1 cup Bisquick All Purpose Mix1 cup of...
03/11/2024

Grandma’s Peach Cobbler
Ingredients:
2 cups fresh sliced or canned (drained) peaches
1 cup Bisquick All Purpose Mix
1 cup of milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter, melted
1 cup of sugar
Directions:
Preheat oven to 375 degrees F.
In an 8 x 8 baking dish, stir in Bisquick mix, milk, nutmeg and cinnamon together until mixed well. Stir in melted butter. In a medium mixing bow, stir sugar and peaches. Spoon over cobble crust. Bake for 1 hour or until crust is a golden brown. Serve warm and Enjoy! Great with a scoop of Vanilla Ice Cream too!

Stuffed Spaghetti SquashINGREDIENTS• 2 spaghetti squash (medium size)• 2 tablespoons olive oil• salt and pepper• 16 oz s...
03/11/2024

Stuffed Spaghetti Squash
INGREDIENTS
• 2 spaghetti squash (medium size)
• 2 tablespoons olive oil
• salt and pepper
• 16 oz spicy Italian sausage (crumbled)
• ½ teaspoon Italian seasoning (or Herbs from Provence)
• 10 oz spinach
• 2 apples ((1 green apple, 1 red apple cored and chopped))
• 4 oz pepper jack cheese (shredded)
• 4 oz cheddar cheese (shredded)
INSTRUCTIONS
How to roast spaghetti squash:
1. Preheat oven to 400 Fahrenheit. Line the baking sheet with parchment paper.
2. Cut each squash in 2 halves, scrape out the seeds and the fiber out of each half.
3. Note: before cutting each squash, you can microwave it for about 5 or 10 minutes to soften the hard skin a bit, and then cut each squash in half. Make several large slits in the squash before microwaving.
4. Drizzle olive oil over the cut sides and inside of the squash. Generously season with salt and pepper.
5. Place the 4 squash halves on the prepared baking sheet cut side down.
6. Roast for about 30 or 40 minutes on the middle rack. Remove it from the oven when it's cooked through and soft. You can check by pulling the baking sheet out of the oven and piercing the squash with the fork - it should be soft.
7. Remove the squash from the oven.
8. While the squash is roasted, proceed with the rest of the recipe.
Make the stuffing:
1. Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.
2. Add crumbled sausage and cook on medium heat for about 5 minutes or until the sausage is cooked. Drain excess fat.
3. Add Italian seasoning to the cooked sausage, and stir to combine.
4. Add fresh spinach in batches to the sausage and cook on medium heat until the spinach wilts.
5. Add chopped apples and mix with the sausage and spinach mixture.
How to stuff spaghetti squash:
1. By this time, you have roasted the spaghetti squash for 30 or 40 minutes. Remove it from the oven and turn the cooked squash halves cut sides up.
2. Let it cool slightly.
3. Divide the sausage, spinach, and apple mixture among the 4 halves and stuff the squash until the mixture is leveled. Top with shredded cheddar and pepper jack cheese.
4. Roast the stuffed spaghetti squash in the preheated oven at 400 F for 15 more minutes until the cheese melts.
PREP: 20 min, TOTAL: 1 hr 0 min, SERVINGS: 4

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171 High Street
Weston-super-Mare
BS226JA

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