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Bacon Wrapped Chicken Breast With Sweet Potatoes

We all agree that bacon makes every dish taste better. So why not use it in chicken recipes? Try this one – chicken with red onion and bacon. The onion caramelizes in the oven, and the bacon turns crispy! Trust us, it’s perfect with baked sweet potatoes!

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Ingredients Needed for Bacon Wrapped Chicken Breast With Sweet Potatoes

2 chicken breasts ½ red onion 4 bacon salt pepper 1 tablespoon olive oil 1 teaspoon dried oregano

How to Make Bacon Wrapped Chicken Breast With Sweet Potatoes

  1. Preheat the oven to 350 degrees F/180 degrees C.
  2. Peel and slice the sweet potato.
  3. Make some superficial cuts on the chicken breasts.
  4. Slice the red onion and put the slices on the chicken breasts.
  5. Wrap each piece of chicken in 2 bacon slices.
  6. Season with salt and pepper.
  7. Put the sweet potato slices on the bottom of a baking dish.
  8. Pour some olive oil on the potato slices. Sprinkle salt.
  9. Put the chicken breasts over the sweet potato slices.
  10. Bake for 15 minutes.
  11. Serve warm!

White Sauce Shrimp Pasta

This white sauce shrimp pasta is ready in less than 30 minutes and with a minimal effort because you cook everything in a single pan. The strong point of this pasta recipe is the creamy white sauce flavored with fresh herbs like thyme, rosemary, spring onion and parsley.

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Ingredients Needed for White Sauce Shrimp Pasta

2 ounces of butter
1 teaspoon vegetable oil
1 teaspoon chopped fresh thyme
1 teaspoon rosemary leaves
1 white onion, minced
4-5 ounces shrimp
1/2 cup of flour
1 cup milk
3 spring onions, chopped
2-3 tablespoons parsley, chopped
1 dash of nutmeg
salt
pepper
3 ounces of orecchiette pasta

How to Make White Sauce Shrimp Pasta

  1. Melt the butter in a skillet, on medium heat.
  2. Add the vegetable oil and stir.
  3. Add the thyme, rosemary leaves, and the onion. Stir and cook until the onion is soft and translucent.
  4. Add the shrimp and cook them until they turn orange-pink. Then, remove them from the skillet and set them aside.
  5. Add the flour in the same skillet and whisk to incorporate it into the sauce.
  6. Add the milk gradually and whisk until you get a smooth sauce.
  7. Add the spring onion and parsley, then grate some nutmeg. Season with salt and pepper.
  8. When the sauce becomes thicker, add the shrimp and the pasta.
  9. Cook until the pasta is done, around 8-10 minutes.

Veggie-Filled Bacon Roll

With a crispy outer layer made entirely of bacon, this roll is nothing short of delicious. Its filling is made with mayo, spring onions, tomatoes, and bell peppers, giving it a fresh taste, and perfectly balancing the smoky and salty flavor of bacon. It takes a while to make it because you have to weave the bacon slices, but in the end, you’ll find that it’s truly worth it.

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Ingredients Needed for Veggie-Filled Bacon Roll

8 bacon slices
1 teaspoon mayonnaise
2 lettuces leafs
1 tomato, diced
½ bell pepper, diced
1 spring onion, chopped
salt
pepper

How to Make Veggie-Filled Bacon Roll

  1. Preheat the oven to 360°F/180°C.
  2. Line a baking tray with parchment paper.
  3. Lay the bacon strips on it, side by side, as close together as you can. Weave the bacon slices.
  4. Slide the tray into the oven and bake the bacon weave for the next 15 minutes.
  5. Take the bacon weave out of the oven and place it on your chopping board.
  6. Spread the mayo over it, and top it with lettuce, diced tomato, bell pepper, and spring onion.
  7. Season with salt and pepper.
  8. Roll the bacon weave and fix it with 2 bamboo picks.

Apple Filled Pork Roll

This pork dish seems run-of-the-mill at first, but it’s more sophisticated than that. The pork is filled with a delicious mixture of apple and onion. Don’t shy away from it, because pork and apples go together very well. The Dijon sauce is optional!

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Ingredients Needed for Apple Filled Pork Roll

4 tablespoons of vegetable oil 1 red onion, chopped 2 garlic cloves, sliced 1 rosemary sprig 1 tablespoon white wine vinegar salt pepper 10 ounces of pork tenderloin 3 tablespoons of dijon mustard ½ cup powdered milk

How to Make Apple Filled Pork Roll

  1. Heat 1 tablespoon of vegetable oil in a skillet, over medium heat.
  2. Add the onion, stir and cook it until softens. Add the apple, stir and cook everything for 2 more minutes.
  3. Add the garlic, rosemary, white wine vinegar, some salt and pepper. Cook for 2 more minutes. Set aside.
  4. Place the pork loin on a chopping board and slice it through the middle. Cover it with plastic foil and level the meat with a kitchen mallet. Remove the foil.
  5. Add the filling on one side of the meat. Roll the meat making sure you don’t lose any of the filling.
  6. Tie with cooking string to secure the pork roll, making a few knots.
  7. Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the pork and cook it for around 10 minutes total time, turning it on all sides in the process. Set it aside and let it rest before slicing it.
  8. You can serve the pork roll as is, or with a sauce.
  9. If you want, make a Dijon sauce by heating the remaining oil in a skillet, then adding the Dijon mustard. Stir often, until the sauce is smooth.
Turkey Leftover Sandwich

Turkey Leftover Sandwich

Got any leftover turkey from Thanksgiving Day? We suggest using them to make this delicious sandwich! You can add red cabbage, arugula, onion, Cheddar, plus the classic sauces, mustard and mayo. It takes only 15 minutes to make and we think it’s a good idea to enjoy your leftovers!

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Ingredients Needed for Turkey Leftover Sandwich

1 tablespoon vegetable oil
3.5 ounces of leftover turkey breast, sliced in long strips
1 teaspoon butter
2.5 ounces of red cabbage, shredded
1 tablespoon store-bought mayonnaise
2 burger buns
2 arugulas leaves
1 onion
2 teaspoons of mustard
2 cheddars
pepper

How to Make Turkey Leftover Sandwich

  1. Heat the vegetable oil in a skillet over medium heat. Add the turkey leftovers and cook them for 2 minutes until they turn golden. Add the butter in the skillet and melt it. Grab a tablespoon and spread the melted butter over the turkey. Turn off the heat.
  2. Add the red cabbage in a small bowl and mix it with 1 tablespoon of mayonnaise.
  3. Grab the bottom part of the buns and top them with the red cabbage. Add the arugula leaves, turkey meat, and red onion. Add the mustard, Cheddar slices, and season with pepper.
  4. Finally, close the sandwiches with the other bun and serve!

Beef and Mashed Potato Layered Casserole

By the powers combined of mashed potatoes and ground beef, this casserole sure doesn’t lack in flavor. Our mashed potatoes are rich in butter, parmesan, and spring onion. And, for even more flavor and texture, it is topped with shredded mozzarella and a few cherry tomatoes.

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Ingredients Needed for Beef and Mashed Potato Layered Casserole

2 garlic cloves
2 celerys stalks
1 onion
1 tablespoon vegetable oil
10 ounces of ground beef
1 teaspoon dried thyme
salt
pepper
¼ cup tomato sauce
6 potatoes, cooked
¼ cup milk
1 tablespoon butter
1 tablespoon flour
¼ cup parmesan, shredded
1 spring onion, sliced
4 ounces of low moisture mozzarella, cubed
6 cherry tomatoes, halves
chives

How to Make Beef and Mashed Potato Layered Casserole

  1. Slice the garlic, celery, and chop the onion.
  2. Heat the vegetable oil in a skillet over medium heat and start cooking them. Start with the onion, then add the celery, and, in the end, add the garlic.
  3. Add the ground beef and season it with thyme, salt, and pepper. Cook for 5 minutes.
  4. Add the tomato sauce, stir, and cook everything for 2 more minutes.
  5. Place the cooked potatoes in a large bowl and mash them. Pour the milk, add butter, flour, and shredded parmesan. Season with salt, pepper, and add the spring onion. Mix it with a fork.
  6. Preheat the oven to 360°F/180°C.
  7. Place 3/4 of the potato mash on the bottom of a round baking tray.
  8. Add the ground beef mixture in one layer, then add the mozzarella cubes.
  9. Top the dish with the remaining mashed potatoes and add a few cherry tomatoes here and there.
  10. Bake them for the next 20 minutes.
  11. If you want, sprinkle chives before serving.

Beef and Sweet Corn Skewers

When hungry but also in a hurry, it’s best to cook something simple with not so many ingredients! Like these beef, onion, and sweet corn skewers ready in less than 15 minutes. We guarantee you that this meal doesn’t skimp on taste!

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Ingredients Needed for Beef and Sweet Corn Skewers

1 corn cob
1 onion
¼ bell pepper
4 beeves chunks, approximately 3 ounces

How to Make Beef and Sweet Corn Skewers

  1. Slice the onion in quarters and corn cob into 1 inch (2.5 cm) thick slices.
  2. Take 2 wooden skewers and add the onion, beef, corn, red bell pepper and again onion, beef and corn.
  3. Grill them for about 12-14 minutes.
  4. Serve with salsa sauce.

Balsamic Chicken and Veggies

Glazing the chicken with balsamic vinegar gives it an intense, sweet flavor, one that most definitely needs to be tried out. Add in some mustard seeds, and serve the chicken with a light side of veggies, like onion, carrot, and cherry tomatoes.

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Ingredients Needed for Balsamic Chicken and Veggies

1 tablespoon mustard seeds
5 ounces of chicken breast
2 tablespoons of vegetable oil
1 onion, chopped
1 carrot, sliced
1 tablespoon balsamic glaze
5 cherry tomatoes, sliced into halves
salt
pepper
2 ounces of canned peas

How to Make Balsamic Chicken and Veggies

  1. Crush 1 tablespoon of mustard seeds in a mortar.
  2. Place the chicken breast on your working surface and season it with mustard seeds and salt.
  3. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chicken and cook it for 8-10 minutes on one side.
  4. Flip it over and spread balsamic glaze over it. Keep cooking it for another 8-10 minutes.
  5. Heat the remaining oil in a skillet over medium heat. Add the rest of the mustard seeds, and start cooking the onion and carrot. Add the cherry tomatoes and cook everything for 5-6 minutes.
  6. Season with salt, pepper, and add the canned peas. Cook everything for 2-3 more minutes.
  7. Turn off the heat and serve the chicken breast with the veggies.

Veggie Fritters

Have you ever wondered how veggies get along? We have a partial answer to that question! Zucchini, red bell pepper, onion and carrot are absolutely harmonious together when they are shredded and become veggie fritters together. Try this at home, be it for brunch, lunch or dinner!

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Ingredients Needed for Veggie Fritters

1 zucchini ½ red bell pepper, chopped ½ chili, sliced ½ onion 1 tablespoon chopped spring onion 2 garlic cloves, crushed 1 egg salt pepper ¼ cup flour vegetable oil for frying breadcrumbs for coating the baking pan

How to Make Veggie Fritters

  1. In a medium bowl, put all the vegetables.
  2. Add the egg.
  3. Sprinkle some salt and pepper.
  4. Combine all the ingredients.
  5. Add the flour.
  6. Mix the vegetables with the egg and the flour.
  7. Make fritters and fry them in vegetable oil, on both sides.
Beef Stroganoff

Beef Stroganoff

Beef Stroganoff is a classic Russian recipe that has passed the test of time. And, really, what’s not to like here. The dish is made of savory beef, smothered in a nice, creamy sauce, that has mushrooms and onion. It will definitely be a crowd pleaser, and it goes very well when served with some pasta or mashed potatoes.

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Ingredients Needed for Beef Stroganoff

1 tablespoon butter
2 tablespoons of olive oil
1 onion, chopped
7 ounces of mushrooms, thinly sliced
salt
pepper
12 ounces of flank steak, large chunks
1 ½ cups of chicken stock
2 tablespoons of flour
1 teaspoon worcestershire sauce
1 tablespoon heavy cream
cooked penne (optional)

How to Make Beef Stroganoff

  1. Heat a skillet over medium heat and melt the butter in it.
  2. Add 1 tablespoon of olive oil and the chopped onion. Add the mushrooms and season with salt, pepper.
  3. Cook for 3-4 minutes and move them in a bowl.
  4. Add the remaining oil in the skillet along with the flank steak. Season the meat with salt, pepper, and pour the stock.
  5. Cover with a lid and simmer for the next 15 minutes.
  6. Remove the lid, take out some liquid out of the skillet with a ladle and mix it with the flour in a small bowl.
  7. Add the flour mixture in the skillet along with the mushrooms. Drizzle the worchestershire.
  8. Mix until the sauce becomes smooth and thicken with heavy cream.
  9. Cook for 1-2 more minutes and serve with some cooked penne!

Twisted Meat and Cabbage Pie

This is a dish that’s best to be served warm. The main attractions are the golden crunchy crust and perfectly cooked beef with cabbage, spring onion, and a variety of condiments.

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Ingredients Needed for Twisted Meat and Cabbage Pie

1 ½ cups of flour
2 tablespoons of sugar
1 tablespoon baking powder
½ cup milk
1 pound ground beef
¼ cabbage, diced
2 spring onions s, diced
1 tablespoon ginger
2 garlic cloves
1 tablespoon soy sauce
salt
pepper

How to Make Twisted Meat and Cabbage Pie

  1. Preheat the oven to 330 degrees F/165 degrees C.
  2. Add the flour, sugar, milk, and baking powder to a large bowl.
  3. Mix the elements together in order to make dough.
  4. Add ground beef, diced cabbage, diced spring onions, diced ginger, crushed garlic, soy sauce, salt, and pepper. Mix them together.
  5. Flour your workspace. Roll out the dough until you have a thin sheet.
  6. Add the ground beef mix in the middle of the dough.
  7. Fold the edges of the dough over the ground beef.
  8. Place the ground beef in dough in a large oven tray.
  9. Use the roller to flatten the beef in dough, until it becomes a circle.
  10. Add a small bowl to the middle of the circle.
  11. Cut triangle-shaped slices of the beef in dough.
  12. Twist each slice once.
  13. Cook in the oven for 40 minutes.

Veggies and Rice Stuffed Bell Peppers

These bell peppers are stuffed with rice, veggies, and a few spices, making a nice vegetarian meal for your family to enjoy. They’re filled with onion, carrot, and zucchini, which are cooked in a rich tomato sauce. It may take a bit over 1 hour to cook but we guarantee it will be worth the wait.

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Ingredients Needed for Veggies and Rice Stuffed Bell Peppers

1 tablespoon vegetable oil
1 red onion, chopped
1 carrot, shredded
1 zucchini, shredded
salt
pepper
0.5 tea spoon seven-spice powder
2 tablespoons of tomato sauce
1 ½ cups of rice
2 cups of water
4 bell peppers

For the sauce:

1 tablespoon vegetable oil
1 teaspoon flour
¼ cup tomato sauce
salt
¼ cup water
yogurt

How to Make Veggies and Rice Stuffed Bell Peppers

  1. Heat the vegetable oil in a deep skillet over medium heat.
  2. Add the red onion, carrot, zucchini. Season with salt, pepper, and seven-spice powder.
  3. Stir, and add the tomato sauce.
  4. Add the rice and pour 2 cups of water.
  5. Bring everything to a boil, put a lid on top, and simmer for the next 20 minutes.
  6. In the meantime, remove the top and the inside of the bell peppers.
  7. Place them in a baking tray and fill them with the mix of veggies and rice.
  8. Preheat the oven to 350°F/175°C.
  9. For the sauce, heat the vegetable oil in a skillet over medium heat. Add the flour and vigorously whisk until it forms a thick, yellow liquid.
  10. Pour the tomato sauce and add a pinch of salt, while whisking in the process.
  11. Add water, and leave the sauce on heat until it reduces. Pour the sauce over the bell peppers.
  12. Slide the tray into the oven and bake the bell peppers for the next 30 minutes!
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