Cabbage Soup

 

cabbage soup .

Ingredients:

• 1 small head of cabbage, chopped
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 can (400g) diced tomatoes (or 4 fresh tomatoes, chopped)
• 1.5 liters (6 cups) vegetable or chicken broth
• 1 tablespoon olive oil
• 1 teaspoon paprika (optional)
• 1 teaspoon dried thyme (or your favorite herbs)
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Sauté the vegetables:

   • Heat olive oil in a large pot over medium heat.
   • Add the onion, carrots, and celery. Sauté for 5 minutes until softened.
   • Add the garlic and cook for another minute until fragrant.

2. Add the cabbage and tomatoes:

   • Stir in the chopped cabbage and cook for 5 minutes, stirring occasionally.
   • Add the diced tomatoes and season with paprika, thyme, salt, and pepper.

3. Simmer the soup:

   • Pour in the vegetable or chicken broth and add the bay leaf.
   • Bring the soup to a boil, then reduce the heat and let it simmer for 20-30 minutes, until the cabbage is tender.

4. Adjust seasoning and serve:

   • Taste and adjust seasoning if needed.
   • Remove the bay leaf and garnish with fresh parsley before serving.

Serving Suggestions:

• Enjoy it with crusty bread for a satisfying meal.
• Add cooked beans or shredded chicken for extra protein.
• A squeeze of lemon before serving adds a nice touch of freshness.

Enjoy your comforting cabbage soup!

Turkish bread recipe

 

Turkish bread (Pide), .

Ingredients:

• 500 g (4 cups) all-purpose flour
• 1 packet (7 g) instant yeast (or 25 g fresh yeast)
• 1 teaspoon sugar
• 1 teaspoon salt
• 300 ml (1 ¼ cup) warm water
• 3 tablespoons olive oil (or vegetable oil)
• 1 egg yolk (for brushing)
• 2 tablespoons yogurt (for brushing, optional)
• 1 tablespoon sesame seeds or nigella seeds (for topping)

Instructions:

1. Prepare the dough:

   • In a bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until it becomes frothy.
   • In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, mixing until a dough forms.

2. Knead the dough:

   • Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
   • Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

3. Shape the bread:

   • Once risen, punch down the dough and shape it into an oval or round flatbread, about 1-2 cm thick.
   • Place it on a baking tray lined with parchment paper.

4. Prepare the topping:

   • Mix the egg yolk and yogurt, then brush it over the dough.
   • Use your fingers to make traditional diamond patterns on the surface. Sprinkle with sesame or nigella seeds.

5. Bake:

   • Preheat your oven to 200°C (400°F).
   • Bake for 20-25 minutes or until golden brown and cooked through.

6. Serve:

   • Let the bread cool slightly before serving. Enjoy it warm with dips, soups, or as a sandwich base.

Enjoy your homemade Turkish bread!

Baked potato rounds with cheese

 

Here's a simple and cheesy Baked Potato Rounds recipe – crispy edges, melty cheese, and loaded with flavor. Perfect as a snack, side dish, or party appetizer!

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🧀 Cheesy Baked Potato Rounds Recipe

🥔 Ingredients:

• 3–4 medium russet or Yukon gold potatoes
• 2 tbsp olive oil or melted butter
• 1 tsp garlic powder
• 1 tsp paprika (optional for color)
• Salt & black pepper to taste
• 1–1½ cups shredded cheddar cheese (or any melty cheese you like)
• 4–5 slices cooked bacon, crumbled (optional)
• 2 green onions, thinly sliced (for garnish)
• Sour cream or ranch (for dipping, optional)

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🔥 Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

2. Slice potatoes into ¼-inch thick rounds (not too thick, not too thin).

3. Toss rounds in a bowl with olive oil (or butter), garlic powder, paprika, salt, and pepper until evenly coated.

4. Arrange the potato slices in a single layer on the baking sheet.

5. Bake for 25–30 minutes, flipping once halfway through, until golden and slightly crisp on the edges.

6. Top with cheese and bacon (if using), then return to the oven for 3–5 more minutes until cheese is melted and bubbly.

7. Garnish with sliced green onions.

8. Serve warm with sour cream or ranch for dipping!

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💡 Tips:

• For extra crispiness, soak the potato slices in cold water for 15 minutes before baking, then pat dry.
• Swap cheddar for mozzarella, pepper jack, or a blend.

Want a spicy version or a loaded nacho-style twist? Just ask!

Loaded Bacon Cheeseburger Alfredo Pasta

 

Ingredients:

1 lb ground beef

4 slices bacon, cooked

2 cups penne pasta, cooked

1 cup Alfredo sauce

1/2 cup cheddar cheese, shredded

1/4 cup pickles, chopped (optional)

1/4 cup onions, diced (optional)

Instructions:

 Cook Beef: Brown ground beef in a skillet, then drain.

 Mix Pasta & Sauce: In a large pot, combine cooked pasta, Alfredo sauce, ground beef, and cheddar cheese.

Add Bacon: Stir in crumbled bacon and optional toppings like pickles and onions.

 Serve: Plate and enjoy this hearty dish!

Notes: A creamy twist on a classic cheeseburger pasta! 

Roasted Garlic, Chicken & Herb White Pizza

 

Ingredients:

1 pound pizza dough

1 Tablespoon butter

8 cloves roasted garlic, minced

2 Tablespoon all-purpose flour

1/2 teaspoon black pepper

1/2 cup skim milk

1/4 cup half and half

1/4 cup Parmesan cheese

1 1/2 cup boneless skinless chicken breast, cooked and shredded

1/4 cup red onion, diced

3/4 cup Mozzarella cheese

1 teaspoon fresh thyme, chopped

1/2 teaspoon dried oregano

1 Tablespoon fresh parsley, chopped

Instructions:

Preheat oven to 450 degrees. Prepare a baking sheet with a siplat liner, or grease and sprinkle with cornmeal.

Melt butter in a small saucepan. Saute roasted garlic for 1 minute.

Add flour, and mix until well blended. Cook for 1 minute.

Slowly whisk in the milk and half and half. Mix in the pepper.

Cook for about 3 minutes, or until it starts to thicken. Remove from heat, and stir in Parmesan cheese.

Spread dough into roughly a 12 inch circle on prepared baking sheet. Spread white sauce over the dough. Top with chicken, red onions and cheese.

Bake for 17 minutes, or until the crust is golden, and the cheese is melted.

Remove from the oven, sprinkle with herbs. Cut and serve immediately.

Greek Chicken Gyros with Cucumber Tzatziki

 

Ingredients:

For the Chicken Marinade:

1 lb (450g) chicken breast, cut into strips

1 cup Greek yogurt

2 tablespoons olive oil

2 tablespoons lemon juice

3 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

For the Tzatziki Sauce:

1 cup Greek yogurt

1 cucumber, grated and excess water squeezed out

2 garlic cloves, minced

1 tablespoon lemon juice

1 tablespoon olive oil

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

Salt and pepper to taste

For the Gyros:

4 pita breads

1 cup cherry tomatoes, halved

1 red onion, thinly sliced

1 cup lettuce, shredded

Optional: Feta cheese, olives

Directions:

Marinate the Chicken:

In a bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.

Add the chicken strips and coat them thoroughly. Cover and refrigerate for at least 1-2 hours, or preferably overnight.

Prepare the Tzatziki Sauce:

In a medium bowl, combine the Greek yogurt, grated cucumber (make sure to squeeze out the excess water), garlic, lemon juice, olive oil, and dill.

Season with salt and pepper to taste. Mix well and refrigerate until ready to use.

Cook the Chicken:

Preheat a grill or skillet over medium-high heat.

Grill the marinated chicken strips for about 5-7 minutes on each side, or until fully cooked and slightly charred. Remove from heat and let the chicken rest.

Assemble the Gyros:

Warm the pita breads on a grill or in a skillet.

Place a few chicken strips in the center of each pita.

Add a generous dollop of tzatziki sauce, followed by cherry tomatoes, red onion slices, and shredded lettuce.

Top with feta cheese and olives, if desired.

Serve:

Fold the pita bread around the filling and serve immediately. Enjoy your delicious Greek chicken gyros!

Rotel Cream Cheese Sausage Balls ✨🧀

 

Ingredients:

1 pound ground sausage (hot or mild, depending on preference)

8 ounces cream cheese, softened

1 can (10 ounces) Rotel diced tomatoes and green chilies, drained well

2 cups shredded cheddar cheese

1 ½ cups Bisquick or another baking mix

Directions:

Preheat the Oven:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the Sausage Mixture:

In a large mixing bowl, combine the raw sausage, softened cream cheese, drained Rotel, shredded cheddar cheese, and Bisquick.

Mix thoroughly with a spoon or your hands until well combined.

Shape the Balls:

Roll the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.

Bake:

Bake in the preheated oven for 20-25 minutes, or until the sausage balls are golden brown and cooked through.

Serve:

Serve warm as a snack or appetizer. Pair with dipping sauces like ranch dressing or spicy mustard if desired.

Store Leftovers:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutritional Information: