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Mexican Corn Coleslaw: The Perfect Side Dish for Every Occasion!

by Jennah
written by Jennah

Looking for a refreshing and flavorful twist on traditional coleslaw? This Mexican Corn Coleslaw is the perfect blend of crunchy cabbage, sweet corn, and zesty jalapeño, all tossed in a tangy, creamy dressing. What makes this recipe special is its unique combination of fresh ingredients and bold Mexican flavors that will leave your taste buds craving more. Easy to prepare and incredibly versatile, this coleslaw is a must-try addition to your summer barbecues, taco nights, or potluck dinners!

In our household, this Mexican Corn Coleslaw has become a beloved staple. My husband can’t get enough of its crunchy texture and the perfect balance of spicy and tangy flavors. Whenever we have a family gathering or a weekend barbecue, he insists I make a big bowl of this coleslaw. The kids, too, have grown to love it, especially when served alongside their favorite grilled dishes. It’s a joy to see everyone go back for seconds (or even thirds!). Over time, this dish has woven itself into the fabric of our family meals, bringing smiles and full bellies to our loved ones.

Why This Mexican Corn Coleslaw?

  • Unique Flavor Combination: This recipe blends traditional coleslaw ingredients with vibrant Mexican flavors, thanks to the addition of jalapeño, cotija cheese, and chili powder.
  • Texture Perfection: Enjoy the delightful crunch from two types of cabbage, paired with the creamy goodness of the dressing.
  • Versatile and Easy to Make: Whether you’re planning a barbecue, a picnic, or a casual weeknight dinner, this coleslaw comes together in minutes and can be made ahead of time.
  • Healthy and Fresh: Made with fresh vegetables and simple ingredients, this coleslaw is a guilt-free side dish that brings a burst of freshness to any meal.

Ingredients:

  • 900 grams (2 lbs) green cabbage, shredded
  • 225 grams (1/2 lb) red cabbage, shredded
  • 340 grams (12 oz) canned corn, well-drained
  • 1 large jalapeño, diced
  • 120 grams (4.2 oz) green onions, sliced thin
  • 240 grams (8.5 oz) mayonnaise
  • 15 ml (1 tbsp) fresh lime juice
  • 15 grams (1/2 oz) chopped parsley
  • 3 grams (1/2 tsp) ground black pepper
  • 1 gram (1/4 tsp) salt
  • 2 grams (1/2 tsp) chili powder
  • 120 grams (4.2 oz) cotija cheese, or feta

Directions:

  1. Prepare the Dressing: In a small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and black pepper until smooth and well combined. Set the dressing aside.
  2. Shred the Cabbage: Use a vegetable peeler, box grater, or food processor to shred both the green and red cabbage into thin strands. Transfer the shredded cabbage into a large mixing bowl.
  3. Chop and Add Vegetables: Finely slice the green onions and dice the jalapeño, then add them to the bowl with the cabbage. Chop the parsley and add that in as well.
  4. Drain the Corn: If using canned or frozen corn, ensure it is well-drained to avoid diluting the dressing. Add the corn to the bowl.
  5. Add the Cheese: Crumble the cotija or feta cheese into the mixture.
  6. Combine the Ingredients: Whisk the dressing again to ensure it’s well-mixed, then pour it over the vegetables. Use tongs to toss everything together until evenly coated.
  7. Chill Before Serving: Transfer the coleslaw to a food-safe container with a tight lid and refrigerate for at least two hours. Before serving, give it another toss to refresh the flavors.

Notes:

  • Substitutions: Feel free to substitute parsley with cilantro for a more authentic Mexican flavor. If you prefer a milder taste, replace the jalapeño with bell pepper.
  • Cooking Tip: For a smoky twist, try grilling fresh corn on the cob and then cutting off the kernels to use in the coleslaw.
  • Nutritional Information: This coleslaw is rich in fiber and vitamin C, making it a healthy side option. Use light mayonnaise to reduce the calorie content if desired.
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Decadent Toffee Pecan Shortbread Bars: The Ultimate Sweet Treat!

by Jennah
written by Jennah

Discover a delightful treat that perfectly blends buttery shortbread with rich toffee and crunchy pecans: Toffee Pecan Shortbread Bars. This recipe combines the crispy, melt-in-your-mouth texture of shortbread with the sweet crunch of Heath toffee bits and a glossy chocolate drizzle. Ideal for dessert lovers and party-goers alike, these bars are a scrumptious indulgence that will have everyone coming back for more. Whether you’re looking for a crowd-pleaser or a sweet gift, these bars are sure to impress!

These Toffee Pecan Shortbread Bars have become a cherished favorite in our home, especially during the holiday season. My husband, a true connoisseur of sweets, was the first to fall in love with these bars. Every time I bake them, the aroma fills the house and instantly brings a smile to his face. Our little one loves the combination of toffee and chocolate, often sneaking an extra piece when I’m not looking! What started as a simple recipe experiment quickly turned into a family tradition. These bars have become our go-to treat for special occasions, family gatherings, and even as a sweet surprise for neighbors.

Why This Toffee Pecan Shortbread Bars

  • Irresistible Combination: The buttery shortbread crust pairs perfectly with the crunchy toffee bits and toasted pecans, creating a harmonious blend of flavors and textures.
  • Decadent Topping: A drizzle of semi-sweet chocolate adds a rich and indulgent finish to these bars, making them even more delectable.
  • Easy to Make: With simple ingredients and straightforward steps, these bars are easy to prepare, even for baking novices.
  • Versatile Treat: Perfect for holiday gatherings, potlucks, or as a sweet gift, these bars are sure to be a hit with everyone.

Ingredients:

  • All-Purpose Flour: 240 grams (2 cups)
  • Granulated Sugar: 100 grams (½ cup)
  • Salted Butter: 225 grams (1 cup), melted
  • Heath Bits o’ Brickle Toffee: 225 grams (8 ounces)
  • Sweetened Condensed Milk: 396 grams (14 ounces or 1 can)
  • Vanilla Extract: 5 ml (1 teaspoon)
  • Chopped Pecans: 120 grams (1 cup)
  • Semi-Sweet Chocolate Chips or Chocolate Melting Wafers: 60 grams (¼ cup)

Directions:

  1. Preheat the Oven: Set your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by spraying it with cooking spray or lining it with parchment paper for easy removal and cutting.
  2. Prepare the Crust: In a medium bowl, combine the flour, sugar, and melted butter. Press this mixture evenly into the bottom of the prepared pan. Bake for 20 minutes.
  3. Make the Topping: In the same bowl, mix together the toffee bits, sweetened condensed milk, vanilla extract, and chopped pecans. Pour this mixture over the partially baked crust. Return to the oven and bake for an additional 20 minutes, or until the top is bubbling.
  4. Add the Chocolate Drizzle: In a microwave-safe bowl, melt the chocolate chips or wafers in 15-second intervals, stirring in between, until smooth and melted. Drizzle the melted chocolate over the baked bars.
  5. Cool and Serve: Allow the bars to cool completely in the pan before cutting them into squares. Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze.

Notes:

  • Substitutions: If you prefer, you can use dark chocolate or milk chocolate chips instead of semi-sweet. You can also replace the pecans with walnuts or almonds for a different twist.
  • Cooking Tips: Ensure the chocolate drizzle is completely set before cutting the bars to avoid messy slices.
  • Nutritional Information: These bars are a rich treat, so consider portion sizes if you’re monitoring your calorie intake. Each bar is a decadent indulgence packed with flavor.

Enjoy your homemade Toffee Pecan Shortbread Bars!

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Irresistible Blueberry Cream Cheese Coffee Cake: A Perfect Morning Delight!

by Jennah
written by Jennah

Meet your new favorite morning treat: the Blueberry Cream Cheese Coffee Cake. This delectable cake combines the tangy richness of cream cheese, the sweet burst of fresh blueberries, and a buttery crumb topping, making it a standout addition to any brunch or coffee break. It’s the perfect balance of textures and flavors, creating a comforting, melt-in-your-mouth experience that will have everyone asking for seconds. Whether you’re entertaining guests or treating yourself, this cake is sure to impress.

Blueberry Cream Cheese Coffee Cake

When I first baked this Blueberry Cream Cheese Coffee Cake, I had no idea it would become such a beloved staple in our household. My husband, a self-proclaimed coffee cake connoisseur, was hooked from the very first bite. The moist, tender cake, the creamy middle layer, and the crumbly streusel topping quickly won over his heart — and his taste buds. Even our little one, who is notoriously picky, couldn’t resist sneaking a few extra blueberries from the top! Now, this coffee cake has become our go-to recipe for lazy Sunday mornings, family brunches, and even unexpected weekday cravings. It’s not just a cake; it’s a cherished family ritual!

  • Creamy Texture: The luxurious cream cheese layer adds a smooth and tangy dimension that perfectly complements the moist, buttery cake base.
  • Bursting with Fresh Blueberries: Sweet, juicy blueberries are baked into every layer, providing a delightful burst of flavor with each bite.
  • Crumbly Streusel Topping: The golden, buttery streusel creates a satisfying crunch that contrasts beautifully with the cake’s soft interior.
  • Versatile and Easy to Make: Simple ingredients and easy steps make this cake a breeze to whip up for any occasion.

Ingredients:

Cream Cheese Layer:

  • 50 grams (¼ cup) granulated sugar
  • 225 grams (8 oz) cream cheese, softened
  • 1 egg white
  • ½ teaspoon pure vanilla extract
  • 190 grams (1 ¼ cup) fresh blueberries

Cake Base:

  • 190 grams (1 ½ cups) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 80 grams (5.5 tablespoons) unsalted butter, softened
  • 100 grams (½ cup) granulated sugar
  • 1 whole egg + 1 egg yolk
  • 180 ml (¾ cup) sour cream
  • 1 teaspoon pure vanilla extract

Streusel Topping:

  • 70 grams (⅓ cup) granulated sugar
  • 65 grams (½ cup) all-purpose flour
  • 45 grams (3 tablespoons) unsalted butter, chilled and diced

Directions:

  1. Preheat the Oven: Set your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it well and lining the bottom with parchment paper. Set aside.
  2. Prepare the Cream Cheese Layer: In a medium bowl, mix the cream cheese, granulated sugar, and vanilla extract using a hand mixer on medium speed until smooth and creamy. Add the egg white and blend on low until just combined. Set aside.
  3. Prepare the Cake Base: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy. Add the whole egg, egg yolk, and vanilla extract, mixing well. Gradually alternate adding the dry ingredients and sour cream into the butter mixture, mixing until just combined. Pour the batter into the prepared springform pan and spread evenly.
  4. Add Blueberries and Cream Cheese Layer: Sprinkle ⅓ cup of blueberries over the cake base. Spread the cream cheese mixture evenly over the blueberries, then top with the remaining blueberries.
  5. Make the Streusel Topping: In a small bowl, combine the granulated sugar, flour, and chilled, diced butter. Use a fork or pastry cutter to blend until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the top of the blueberries.
  6. Bake the Cake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the cake begins to brown too quickly, cover it loosely with aluminum foil to prevent overbrowning.
  7. Cool and Serve: Allow the cake to cool in the pan on a wire rack. Run a thin knife around the edge before removing the sides of the springform pan. For best results, store the cake in an airtight container in the refrigerator.

Notes:

  • Substitutions: Feel free to substitute fresh blueberries with frozen ones (do not thaw) or swap sour cream for Greek yogurt for a lighter version.
  • Baking Tips: For an extra burst of flavor, add a pinch of cinnamon to the streusel topping.
  • Nutritional Information: This coffee cake is a rich treat, so consider portion sizes if you’re watching your calorie intake.

Enjoy your delicious Blueberry Cream Cheese Coffee Cake!

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Oatmeal Lace Cookies

by Jennah
written by Jennah

Lace Cookies, often called Florentine Cookies, are thin and chewy oatmeal treats with a delightfully sweet flavor. These cookies are perfect for stacking, making them an ideal choice for gifting. Made with just 7 simple ingredients, Oatmeal Lace Cookies are incredibly quick and easy to whip up!

Ingredients

2 ¼ cups rolled oats
1 teaspoon vanilla
1 egg
1 teaspoon salt
3 tablespoons flour all purpose

1 cup butter salted
2 ¼ cups brown sugar

Instructions

Preheat your oven to 375°F and line your cookie sheets with parchment paper.

In a small saucepan over medium heat, cook the butter until it turns a rich brown color and emits a nutty aroma. Remove from heat and let it cool for about 5 minutes.

In a mixing bowl or stand mixer, combine the brown sugar, oats, egg, and vanilla. Gradually pour in the browned butter, mixing until fully incorporated.

Add the salt and flour, stirring until just combined.

Using a cookie scoop, drop the dough onto the prepared cookie sheets, leaving enough space between each for spreading. Bake for 6 minutes, or until the cookies are golden brown.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to finish cooling.

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Chocolate Caramel Shortbread Bars

by Jennah
written by Jennah

These Turtle Caramel Bars are made with lots of chocolate, nuts, a simple caramel filling and a delicious shortbread base. Put it all together to make one of the most delicious cookie bars.

Ingredients

2 cups butter room temperature
1 ½ cups powdered sugar
1 cup granulated sugar
6 teaspoons
4 cups
14 ounce bag baking caramel bits
⅓ cup heavy whipping cream
12 ounces semi-sweet chocolate chips

Instructions

  • Preheat the oven to 325 degrees. Line a 9×13 baking dish by with parchment paper and spray it with a nonstick baking spray.
  • In a large bowl, add the butter, powdered sugar, granulated sugar, and vanilla. Beat with a hand mixer on medium until the butter is well combined.
  • Gradually add in the flour and beat until all of the flour is added. The shortbread will be crumbly but should hold it’s shape when pinched together.
  • Take 3-4 cups of the shortbread dough and firmly press it into the bottom of your prepared pan.
  • Bake for 25 minutes or until the base is set and the edges are golden. Set aside to cool.
  • Pour the caramels and heavy cream into a saucepan and stir together on the stovetop until it’s all melted and gooey. Pour the caramel sauce over the cookie base and spread to the edges with an offset spatula.
  • Evenly sprinkle the chocolate chips all over the top of your caramel layer.
  • Using a small cookie scoop, scoop out dough balls from the remaining dough. Roll the dough into a ball and press it flat like a disc. Lay them over your chocolate chip layer allowing them to overlap a little.
  • Bake for 35-40 minutes until the top is golden brown. Set out at room temperature to cool completely.
  • Cut and serve.
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STIR-FRY BLISS : EASY PANCIT CANTON RECIPE

by Furqan
written by Furqan

Pancit Canton is a classic Filipino dish made with stir-fried noodles, chicken, vegetables, and a savory sauce. It’s a versatile dish that can be enjoyed as a main course or a side dish. The beauty of Pancit Canton lies in its simplicity and ability to be customized with your favorite ingredients.

How Many People Does This Recipe Serve?

This recipe yields enough for 4-5 people.

Ingredients:

  • Noodles:
    • 10 oz block dried egg noodles (like pancit canton or mbihon)
  • Chicken:
    • 1 pound boneless, skinless chicken breasts or thighs, cut into strips
  • Marinade:
    • 1/4 cup soy sauce
    • 1 tablespoon cornstarch
    • 1/2 teaspoon ground black pepper
    • 1 garlic clove, minced (or 1/2 teaspoon garlic powder)
  • Vegetables:
    • 1 cup carrots, julienned
    • 1 cup broccoli florets
    • 1 cup red bell pepper, julienned
    • 1/2 cup green beans, cut into 1-inch pieces
    • 1 onion, sliced
    • 2 cloves garlic, minced
  • Pancit Sauce:
    • 1/4 cup chicken broth
    • 1/4 cup soy sauce
    • 1 tablespoon oyster sauce (optional)
    • 1 tablespoon fish sauce (optional)
    • 1 tablespoon white vinegar
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon cornstarch
  • Garnishes (optional):
    • Chopped green onions
    • Fried garlic slices
    • Lemon wedges

Instructions:

  1. Marinate the Chicken: In a bowl, combine the soy sauce, cornstarch, black pepper, and garlic. Add the chicken strips and toss to coat. Marinate for at least 15 minutes, or up to 30 minutes for more flavorful chicken.

  2. Cook the Noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to package directions. Drain the noodles and rinse under cold water to stop the cooking process. Toss the noodles with a little bit of cooking oil to prevent sticking.

  3. Prepare the Vegetables: While the noodles are cooking, julienne the carrots, bell pepper, and green beans. Slice the onion and mince the garlic.

  4. Stir-Fry the Chicken: Heat a wok or large skillet over medium-high heat. Add a tablespoon of cooking oil. Once hot, add the marinated chicken and stir-fry for 3-4 minutes, or until cooked through. Remove the chicken from the pan and set aside.

  5. Stir-Fry the Vegetables: In the same pan, add another tablespoon of cooking oil. Add the onions and cook for 1-2 minutes, until softened. Add the carrots, bell pepper, and green beans. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp. Add the minced garlic and cook for another 30 seconds, until fragrant.

  6. Make the Pancit Sauce: In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce (if using), fish sauce (if using), white vinegar, black pepper, and cornstarch.

  7. Assemble the Pancit: Add the cooked noodles and cooked chicken back to the pan with the vegetables. Pour in the pancit sauce and toss everything together until well combined and heated through.

  8. Serve: Transfer the pancit canton to a serving platter and garnish with chopped green onions, fried garlic slices, and lemon wedges (optional).

Tips:

  • You can use any type of protein you like in pancit canton, such as shrimp, pork, or tofu.
  • If you don’t have oyster sauce or fish sauce, you can omit them or substitute with additional soy sauce.
  • Adjust the amount of soy sauce and fish sauce to your preference for saltiness.
  • You can add other vegetables to your pancit canton, such as cabbage, snow peas, or baby corn.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and versatile Pancit Canton recipe!

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HOMEMADE SPICY HONEY GARLIC CHICKEN WITH CREAMY MACARONI CHEESE

by Furqan
written by Furqan

Sweet and Spicy Honey Garlic Chicken with Creamy Macaroni Cheese

This recipe combines the sweet and savory flavors of Honey Garlic Chicken with the comforting goodness of Creamy Macaroni and Cheese. It’s the perfect weeknight meal that’s sure to please everyone at the table!

How Many People Does This Recipe Serve?

This recipe yields enough for 4-5 people.

Ingredients:

For the Honey Garlic Chicken:

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon sriracha (or chili garlic sauce)
  • 1 tablespoon rice vinegar
  • 1 clove garlic, minced
  • 1/4 cup chopped fresh parsley (for garnish)

For the Creamy Macaroni Cheese:

  • 8 ounces elbow macaroni pasta
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika

Instructions:

Make the Honey Garlic Chicken:

  1. In a shallow bowl, combine the flour, paprika, garlic powder, onion powder, and black pepper. Dredge the chicken pieces in the seasoned flour mixture to coat evenly.

  2. Heat olive oil in a large skillet over medium heat. Add the coated chicken pieces and cook for 5-7 minutes per side, or until golden brown and cooked through.

  3. In a small bowl, whisk together the honey, soy sauce, sriracha, rice vinegar, and minced garlic.

  4. Pour the honey garlic sauce into the skillet with the cooked chicken. Bring to a simmer and cook for 2-3 minutes, or until the sauce thickens slightly and coats the chicken.

  5. Remove the skillet from the heat and garnish with chopped fresh parsley.

Make the Creamy Macaroni Cheese:

  1. Cook the macaroni pasta according to package directions. Drain and set aside.

  2. In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly.

  3. Gradually whisk in the milk, one cup at a time, until smooth and thickened. Bring to a simmer and cook for 2-3 minutes, or until the sauce thickens slightly.

  4. Remove the pan from the heat and stir in the cheddar cheese, mozzarella cheese, salt, pepper, and paprika until melted and smooth.

  5. Fold the cooked macaroni pasta into the cheese sauce until well combined.

Assemble the Dish:

  1. Divide the creamy macaroni and cheese evenly among plates.
  2. Top each serving of macaroni and cheese with the honey garlic chicken.

Tips:

  • You can adjust the amount of sriracha in the honey garlic sauce to your desired level of spice.
  • If you don’t have sriracha, you can substitute it with another chili sauce or red pepper flakes.
  • For a richer flavor, you can use freshly grated Parmesan cheese instead of pre-shredded cheese in the macaroni and cheese.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and satisfying Sweet and Spicy Honey Garlic Chicken with Creamy Macaroni Cheese!

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HOMEMADE PAN-FRIED CHICKEN DUMPLINGD

by Furqan
written by Furqan

Introduction:

These pan-fried chicken dumplings are a delicious and satisfying meal that can be enjoyed as an appetizer or main course. They are filled with a savory mixture of ground chicken, vegetables, and seasonings, and are then pan-fried until golden brown and crispy. The perfect combination of crispy exterior and flavorful filling makes them irresistible!

How Many People Does This Recipe Serve?

This recipe yields approximately 30-35 dumplings, enough to serve 4-5 people as an appetizer or 2-3 people as a main course.

Ingredients:

For the Dough:

  • 2 cups all-purpose flour
  • 1 cup warm water
  • 1 teaspoon vegetable oil

For the Filling:

  • 1 pound ground chicken
  • 1/2 cup chopped cabbage (or napa cabbage)
  • 1/4 cup chopped scallions
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon white pepper
  • Salt to taste

For Pan-Frying:

  • Vegetable oil for frying

Instructions:

  1. Make the Dough: Combine the flour and salt in a large bowl. Gradually add the warm water, mixing with a spoon or fork until a shaggy dough forms. Knead the dough on a lightly floured surface for 5-10 minutes, or until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.

  2. Make the Filling: While the dough is resting, prepare the filling. In a large bowl, combine the ground chicken, chopped cabbage, scallions, garlic, soy sauce, oyster sauce (if using), sesame oil, ginger, white pepper, and salt. Mix well until everything is evenly combined.

  3. Assemble the Dumplings: On a lightly floured surface, roll out the dough into a thin sheet, about 1/16 inch thick. Use a round cookie cutter (about 3-inch diameter) to cut out circles from the dough. Place a spoonful of the filling in the center of each dough circle.

  4. Fold the Dumplings: Moisten the edges of the dough circle with a little water. Fold the dough circle in half over the filling, forming a crescent shape. Pinch the edges together to seal the dumpling. You can also fold the dumplings into pleats for a more decorative look.

  5. Pan-Fry the Dumplings: Heat a large skillet or wok over medium heat. Add enough vegetable oil to coat the bottom of the pan. Once the oil is hot, arrange the dumplings in a single layer in the pan, leaving some space between them. Fry the dumplings for 2-3 minutes, or until the bottoms are golden brown.

  6. Add Water and Steam: Pour about 1/4 cup of water into the pan. Cover the pan with a lid and reduce the heat to low. Steam the dumplings for 5-7 minutes, or until the filling is cooked through and the water has evaporated.

  7. Serve: Once the water has evaporated, remove the lid and cook for another minute or two to crisp up the bottoms of the dumplings. Serve the pan-fried chicken dumplings hot with your favorite dipping sauce, such as soy sauce, chili oil, or vinegar.

Tips:

  • If you don’t have a rolling pin, you can use a wine bottle to roll out the dough.
  • Make sure to seal the dumplings tightly to prevent the filling from leaking out while cooking.
  • You can adjust the amount of filling to your preference. However, be careful not to overfill the dumplings, as this will make them difficult to fold and seal.
  • If you don’t have a cookie cutter, you can use a cup or a glass to cut out circles from the dough.
  • You can also pan-fry the dumplings without steaming them. However, the steamed dumplings will have a slightly softer and more delicate texture.
  • Leftover dumplings can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Enjoy these delicious homemade Pan-Fried Chicken Dumplings!

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A BRITISH TREASURE – HOMEMADE BUBBLE & SQUEAK

by Furqan
written by Furqan

A British Treasure: Homemade Bubble and Squeak (Serves 2-3 People)

Bubble and squeak is a delicious and economical British dish made from leftover mashed potatoes and vegetables. It’s a fantastic way to transform simple leftovers into a flavorful and satisfying meal. Traditionally enjoyed after a roast dinner, this recipe incorporates the concept of “waste not, want not” while creating a comforting and versatile dish.

What Makes This Special?

  • Leftover Magic: Bubble and squeak is a brilliant way to use up leftover mashed potatoes and vegetables, minimizing food waste and creating a whole new flavor experience.
  • Simple Ingredients: This recipe requires just a few basic ingredients, making it a budget-friendly and accessible dish.
  • Customizable: Feel free to experiment with different leftover vegetables like carrots, peas, or Brussels sprouts to create variations on the classic recipe.

Ingredients:

  • 3 cups leftover mashed potatoes (any type of potato works)
  • 1 ½ cups leftover cooked vegetables (cabbage, kale, or a combination are popular choices)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh chopped parsley, for garnish (optional)

Instructions:

  1. Prepare the Vegetables: If your leftover vegetables are large, chop them into bite-sized pieces.

  2. Heat the Pan: In a large skillet, melt butter with olive oil over medium heat.

  3. Sauté the Vegetables: Add the chopped leftover vegetables to the pan and cook for 5-7 minutes, stirring occasionally, until they are slightly softened and warmed through.

  4. Incorporate the Mashed Potatoes: Add the leftover mashed potatoes to the pan with the vegetables. Use a spatula to gently fold the ingredients together, breaking up any large clumps of potatoes.

  5. Season and Cook: Season the mixture with salt and black pepper to taste. Cook for an additional 5-7 minutes, pressing down gently on the mixture with a spatula to form a slightly crispy crust on the bottom.

  6. Serve and Enjoy: Once heated through and crispy on the bottom, divide the bubble and squeak onto plates. Garnish with chopped fresh parsley, if desired. Serve hot with a side of your choice, such as baked beans, fried eggs, or a dollop of sour cream.

Tips:

  • Moisture Matters: If your mashed potatoes are dry, add a splash of milk or broth to the pan while cooking to prevent them from becoming crumbly.
  • Crispy Perfection: For a crispier texture, press down on the bubble and squeak mixture more firmly in the pan as it cooks.
  • Non-Stick Pan Advantage: Using a non-stick pan can help prevent sticking and make flipping the bubble and squeak easier.
  • Vegetarian Option: This recipe is naturally vegetarian by using leftover vegetables. You can add a fried egg on top for an extra protein boost.

How Many People Does This Serve?

This recipe is perfect for using up leftover mashed potatoes and vegetables for 2-3 people. You can easily adjust the recipe to serve more by simply doubling or tripling the ingredients.

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COMFORTING CLASSICS – HOMEMADE NAPA CABBAGE ROLLS

by Furqan
written by Furqan

Comforting Classics: Homemade Napa Cabbage Rolls (Serves 4-6 People)

These delightful Napa Cabbage Rolls offer a delicious and comforting twist on a classic comfort food. Savory ground meat filling is wrapped in tender Napa cabbage leaves and simmered in a flavorful tomato-based sauce. It’s a hearty and satisfying dish perfect for a cozy weeknight meal or a potluck gathering.

What Makes This Recipe Special?

  • Homemade: This recipe allows you to control the ingredients in both the filling and the sauce, ensuring quality and customization to your taste preferences.
  • Napa Cabbage: Napa cabbage leaves provide a naturally lighter and more delicate alternative to traditional cabbage rolls.
  • Flavorful Sauce: The combination of diced tomatoes, herbs, and spices creates a rich and satisfying sauce that complements the savory filling.

Ingredients:

For the Filling:

  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef (or ground turkey, chicken, or a combination)
  • ½ cup cooked brown rice
  • ½ cup chopped fresh parsley
  • 1 tablespoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Napa Cabbage:

  • 1 head Napa cabbage
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • ½ cup chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions:

  1. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.

  2. Brown the Meat: Add ground meat to the pan and cook until browned, breaking it up with a spoon as it cooks.

  3. Season and Simmer: Stir in cooked brown rice, chopped parsley, oregano, salt, and pepper. Reduce heat to low and simmer for 5 minutes.

  4. Prepare the Cabbage Leaves: Bring a large pot of salted water to a boil. Carefully remove the outer leaves of the Napa cabbage. Using a sharp knife, cut out the thick white core of each leaf, creating a pocket for the filling.

  5. Blanch the Leaves: Place the cabbage leaves in the boiling water and blanch for 2-3 minutes, or until softened and pliable. Remove the leaves with a slotted spoon and rinse under cold water. Pat them dry with paper towels.

  6. Assemble the Rolls: Place a spoonful of the filling mixture onto the wide end of each cabbage leaf. Fold the sides of the leaf inwards and then roll up tightly. Repeat with remaining filling and cabbage leaves.

  7. Simmer the Rolls: In a large pot or Dutch oven, combine diced tomatoes, chicken broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer. Arrange the cabbage rolls seam-side down in a single layer in the sauce.

  8. Cook and Enjoy: Cover the pot and simmer for 30-40 minutes, or until the cabbage leaves are tender and the filling is cooked through. Serve hot with additional sauce spooned over the top.

Tips:

  • Use a variety of meats: Feel free to experiment with different ground meats like turkey, chicken, or a combination for a unique flavor profile.
  • Adjust the spices: You can customize the spice level of the filling and sauce according to your preference.
  • Leftovers: These cabbage rolls store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
  • Vegetarian Option: For a vegetarian alternative, omit the meat from the filling and substitute with cooked lentils, crumbled tofu, or chopped mushrooms.

How Many People Does This Serve?

This recipe yields approximately 12-15 cabbage rolls, depending on the size of your Napa cabbage and how much filling you use per roll. This comfortably serves 4-6 people, with leftovers potentially depending on appetites.

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