Category:

Lunch

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Butter Swim Biscuits

by Sheryl
written by Sheryl

Yield: 9 Servings

These homemade biscuits are simply the best! Serve them with your favorite dishes, and you have yourself a meal to remember! The taste of the butter made these biscuits extra flavorful! Soft from the inside and crispy on the outside, you can never go wrong with these Butter Swim Biscuits! I got this recipe a couple of months ago, and I’m still in love with it to this day! Here you go! I have listed all the ingredients and directions so all you need to do is to follow them step by step for they will guide you to perfection! This recipe can yield up to 9 servings so everyone gets one! In less than an hour, you will thank me for sharing this recipe with you. Enjoy!

Ingredients:

2 teaspoons salt
2 c buttermilk
4 teaspoons baking powder
4 teaspoons sugar
1 stick butter
2 1/2 c all-purpose flour

Directions:

1. Prepare the oven and preheat to 225 degrees C or 450 degrees F.

2. In a mixing bowl, add the flour, sugar, baking powder, sugar, and salt. Whisk until well mixed.

3. Add the buttermilk, then stir again, it forms into a dough.

4. Add butter into a heat-proof bowl, then place it inside the microwave and heat for a minute or until melted completely.

5. Transfer the melted butter into an 8×8-inch baking dish.

6. Add the dough over the melted butter and spread it evenly with a spatula.

7. Slice the dough into 9 even squares.

8. Place the dough inside the preheated oven and bake for about 20 to 25 minutes or until it turns golden brown.

9. Remove from the oven and allow the biscuits to rest for a few minutes at room temperature.

10. Serve warm with raspberry jam. Enjoy!

Note:

You can serve these biscuits any time of the day.

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Tomato Pie with Cheese & Pesto

by Sheryl
written by Sheryl

Prep Time: 1 hr | Cook Time: 30 mins | Total Time: 1 hr 30 mins | Yield: 8 Servings

Insanely delicious, this Tomato Pie with Cheese & Pesto is my definition of perfection! A very simple dish that you can serve pretty much on any occasion. Try this recipe now!

Ingredients:

1/4 c basil pesto
1/3 c mozzarella cheese – shredded
1 pie shell
1/3 c of thinly sliced sweet onions
1/2 c good quality mayo – not salad dressing
4-5 large basil leaves – sliced into thin strips
1/2 c shredded cheddar cheese
4-5 large tomatoes
1/3 c Parmesan cheese – grated

Directions:

1. Slice the tomatoes, then wrap them with paper towels to dry up. This usually takes about an hour.

2. Prepare the oven and preheat to 200 degrees C or 400 degrees F.

3. Unroll the pie dough onto a pie shell, then prick and trim the sides.

4. Place it inside the preheated oven and bake for about 8 minutes.

5. Remove the pie shell from the oven and let it cool for about 20 minutes.

6. Spread the onion slices to the bottom of the pie shell.

7. Sprinkle grated Parmesan and mozzarella cheese over the onions.

8. Add the pesto on top of the cheeses and spread it evenly.

9. Place 1/2 of the tomatoes on top of the pesto and arrange them to overlap each other.

10. In a mixing bowl, add grated cheddar cheese and mayonnaise. Stir until well blended.

11. Pour the mayonnaise mixture over the tomatoes and spread it evenly.

12. Sprinkle freshly chopped basil on top.

13. Add the rest of the tomatoes on top of the basil.

14. Place the pie inside the preheated oven and bake for 25 minutes or until done.

15. Remove from the oven, then sprinkle Parmesan cheese on top.

16. Cool the pie at room temperature for 30 minutes.

17. Sprinkle freshly chopped basil on top to garnish.

18. Serve and enjoy!

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All RecipesLunch

Taco Pizza

by Sheryl
written by Sheryl

Layer after layer of delicious flavors in this Taco Pizza! I am so glad that I gave this recipe a try because I never would have tasted perfection! In just a couple of minutes, you can have the best pizza to serve today. Enjoy!

Ingredients:

1/4 c sliced black olives
4 green onions, chopped
2-3 c shredded cheddar cheese I used Colby and Monterey Jack cheese
1 16 oz. can of refried beans
1 envelope taco seasoning mix
1/2 c chopped tomatoes
1 lb. lean ground beef
1 10 oz. can of refrigerated Pillsbury pizza dough

Directions:

1. Prepare the oven and preheat to 190 degrees C or 375 degrees F.

2. Place a large skillet on the stove and turn the heat to medium-high.

3. Add the ground beef, then cook for a few minutes until crumbly and brown. Discard any accumulated fat.

4. Add the taco seasoning, then stir until well blended.

5. Place the pizza dough onto a 10×15-inch cookie sheet, then unroll it. Leave it at room temperature for about five minutes.

6. Press the dough to the sides and bottom of the cookie sheet.

7. Place it inside the preheated oven and bake for about 8 to 10 minutes or until it turns golden brown. Remove and set aside.

8. In a heat-proof bowl, add the refried beans. Place it inside the microwave and heat for a minute.

9. Add the beans on top of the pizza crust and spread it evenly.

10. Add the beef mixture over the beans.

11. Sprinkle cheese over the beef mixture.

12. Top everything with green onion, tomatoes, and black olives.

13. Put it back inside the oven and bake for 5 to 7 minutes more or until the cheese turns golden brown and melts completely.

14. Remove from the oven.

15. Serve right away and enjoy!

Note:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 2 days.

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GREEK LEMON POTATOES

by Foodideo
written by Foodideo

Roasted potatoes never tasted so good! The special thing about this Greek Lemon Potatoes recipe is that it is baked while soaked in a rich flavoured lemon garlic broth, these potatoes then had all the time to really suck up those flavours while being roasted to golden perfection. You’ll never bake potatoes the same way again!

Greek Lemon Potatoes

Everybody loves a good greek recipe, and this recipe is not so different, these are not your usual roasted potatoes. It’s true that drizzling oil, salt, and pepper on your potatoes and then bake them will make a good side dish, but it’s never a bad idea to try new things every now and then, especially if they are tasty!

All you have to do is to follow a few extra steps than how you usually roast your potatoes, and that would make all the difference, you’ll end up making the crunchiest roast potatoes ever! They are thick, crusty, perfectly seasoned, and fluffy from the inside. These are the ingredients you’re going to need :  

How to make Greek Lemon Potatoes

How to cut the potatoes for this recipe

These potatoes are going to be cooked for quite a long time, so you have to make sure to cut them into chunky pieces so that they last long, you can cut medium potatoes into 3 pieces, and large potatoes into quarters or thick wedges.

Half braised, half roasted

The special thing about the Greek Lemon Potatoes as mentioned earlier is that it takes quite some time to cook, they are first braised in the lemon-garlic broth so that they suck up all that flavour, then you keep on roasting them until the liquid evaporates, leaving just the oil to roast the potatoes until golden.

It can be quite tricky to follow all these steps to roast the potatoes perfectly using only one pan. It is impossible to roast the potatoes whiteout the garlic burning. it’s either one or the other, golden garlic or golden potatoes. You will also end up with burnt ridges from the caramelised lemon juice and brow on the base of the pan.

This is the easiest, less risky way of making Greek Lemon Potatoes to have that golden result that you want: Braise in one pan then roast in another! First, you’ll braise in the first pan to suck up all the flavour, then transfer to a tray to bake until golden, drizzled with the flavoured oil from the first pan.

You’re free to skip the transference step.  Just keep in mind that your potatoes won’t look as golden as the ones in the picture, otherwise, you’ll end up with thin dark burnt ridges and the garlic with burn.

Note: Greek Lemon Potatoes are naturally not the crispiest type of potatoes recipe because they are submerged in lemon and broth, it is scientifically impossible for them to be very crispy, but this special tip given earlier, half braised, half roasted,  will help your potatoes have nice crispy edges and some crispy surfaces and in any case, you won’t miss major crunch factor because these have so much more flavour than any other roasted potato.

These potatoes are so good! You can’t stop once you start consuming them!

Watch How To Make It

GREEK LEMON POTATOES

What makes these potatoes taste really good is the lemon-garlic oregano flavoured broth, that the potatoes suck up, the potatoes are then roasted until golden and crispy! these potatoes are a good side dish that you can prepare for your lunch or dinner.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Side Dish
Cuisine Greek
Servings 5 servings

Ingredients
  

  • 2.5 lb Potatoes 
  • 1 1/2 cups Chicken stock/broth 
  • 1/2 cup Olive oil
  • 1/3 cup Lemon juice
  • 5 Garlic cloves  finely grated
  • 1 tbsp Dried oregano
  • 2 tsp Salt

Garnish

  • Lemon wedges
  • Fresh oregano leaves

Instructions
 

  • Preheat oven to 200°C/390°F.
  • Cut potatoes: Peel potatoes and cut large ones into 4 thick wedges and medium ones into 3.
  • Coat potatoes: In a pan, place the chicken stock, lemon juice, garlic, oregano, olive oil, salt then place potatoes, toss well.
  • Roast 45 minutes: Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.
  • To crisp the potatoes (optional): Transfer potatoes to a separate tray. Tilt the original roasting pan and scoop off as much of the oil as you can, then drizzle over the potatoes.
  • Roast 35 minutes: Transfer potatoes to oven and roast for 35 – 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
  • Heat pan juices: Return pan #1 with the garlic juices to the oven for the last 5 – 10 minutes or so to reduce down and make the garlic golden.
  • Plate up: Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices (or toss potatoes in the pan). Serve, garnished with lemon wedges and oregano if desired. 

Video

Keyword baked lemon potatoes, baked potatoes, greek lemon potatoes, greek potatoes recipe, healthy potatoes, healthy potatoes recipe, lemon potatoes, potatoes
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All RecipesBreakfastLunch

Easy Zucchini Puffs

by Sheryl
written by Sheryl

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 24 Servings

These Easy Zucchini Puffs are superb! I got this recipe a couple of years ago, and I’m still in love with it to this day! I am so excited to share this recipe with you today because I know that you are going to like it! Take those plain zucchinis to the next level with this awesome recipe. This recipe yields 24 servings so everybody gets a bite of these heavenly treats. Enjoy!

Ingredients:

1 Egg
1 c grated zucchini
salt and pepper to taste
¾ c flour
½ c shredded cheddar cheese
¾ c milk
¾ teaspoon baking powder
2 teaspoons Italian Seasoning

Directions:

Zucchini:

1. Grate the zucchini, then place the pieces over a cheesecloth. Wrap and squeeze to remove extra moisture.

For the Puffs:

1. Prepare the oven and preheat to 190 degrees C or 375 degrees F.

2. Add baking powder, Italian seasoning, and flour into a mixing bowl. Whisk until well blended.

3. In a separate mixing bowl, add milk and egg. Whisk until well incorporated.

4. Transfer the milk-egg mixture into the bowl with the flour mixture, then beat until well mixed.

5. Add the cheese and shredded zucchini into the batter, then stir until well blended.

6. Apply cooking spray to mini muffin pans.

7. Fill the pans with the batter.

8. Place the pans inside the preheated oven and bake for about 20 minutes or until a toothpick comes out clean after inserting it in the middle.

9. Remove Easy Zucchini Puffs from the oven and allow them to rest for a few minutes at room temperature.

10. Serve and enjoy!

Notes:

You can add your preferred seasonings for this recipe.

Place any leftovers in an airtight container, then place them inside the fridge.

Nutrition Facts:

Amount Per Serving: Calories: 32 | Total Fat: 1g | Saturated Fat: 1g | Trans Fat: 0g | Unsaturated Fat: 0g | Cholesterol: 11mg | Sodium: 38mg | Carbohydrates: 4g | Fiber: 0g | Sugar: 0g | Protein: 2g

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Southern Fried Chicken Recipe

by Sheryl
written by Sheryl

Prep Time: 12 hrs | Cook Time: 12 mins | Total Time: 12 hrs 12 mins | Yield: 8 Servings

This Southern Fried Chicken was brined to perfection for a couple of hours! Just imagine the flavors in each bite. Serve it with mashed potatoes or fries. Enjoy!

Ingredients:

vegetable oil for frying
1 tablespoon Tabasco or hot sauce of choice
1 qt. buttermilk
1/4 c cornstarch
2 c all-purpose flour
4 pounds chicken
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 teaspoon celery salt
1 teaspoon paprika

Directions:

To Brine the Chicken:

1. Place the chicken, hot sauce, and buttermilk inside a large resealable bag. Seal and shake the bag until the chicken is well coated. Place it inside the fridge overnight.

To Coat the Chicken:

1. Add the seasonings, flour, and cornstarch into a mixing bowl. Whisk until well combined.

2. Place a cooling rack onto a large baking sheet, rimmed.

3. Remove the chicken from the brine, then coat it with the flour mixture. Shake off any excess.

4. Put the chicken onto the prepared wire rack, then place it inside the fridge to chill for at least 4 hours or overnight.

To Fry the Chicken:

1. Place a deep cast-iron skillet on the stove and turn the heat to 350 degrees F.

2. Add enough vegetable oil to fill the skillet to almost half.

3. Add the chicken in batches, then cook until done. Transfer onto a cooling rack. Repeat the process with the rest of the chicken.

4. Serve and enjoy!

Notes:

Feel free to use your preferred oil to fry the chicken.

It is important to brine the chicken for at least 8 hours to make it juicier.

Keep an eye on the chicken while frying. Make sure not to overcook it.

You can bake the chicken in the oven if you want. Cook each side for 20 minutes at 425 degrees F.

Nutrition Facts:

Calories: 691 kcal | Carbohydrates: 33g | Protein: 49g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 183mg | Sodium: 908mg | Potassium: 628mg | Fiber: 1g | Sugar: 6g | Vitamin A: 655IU | Vitamin C: 4.9mg | Calcium: 166mg | Iron: 3.6mg

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TikTok Tortilla Wrap Hack

by Sheryl
written by Sheryl

Prep Time: 10 mins | Cook Time: 5 mins | Total Time: 15 mins | Yield: 1 Serving

Rice, meat, salsa, beans, cheese, and a lot more! This TikTok Tortilla Wrap Hack is surely a must-try! Way before this was called by this name, my grandma used to make it all the time! It’s her take on the most favorite Mexican food! She had a lot of great recipes back in the day, but this one has always been my favorite. I am so grateful to her for this recipe because now, I get to share it with you as well! This recipe will only take 15 minutes of your precious time. How awesome is that? In just a few minutes, you can eat something simple yet very delicious! I can’t think of any reason why you shouldn’t give this recipe a try. It is simply the best! Just follow these easy steps for they will guide you towards perfection. Enjoy!

Ingredients:

Carnitas or any cooked meat of your choice
Guacamole
Mexican rice
Salsa
1 Tortilla
Shredded Mexican cheese or use our favorite type
Oil, Olive or vegetable oil is fine
Refried beans

Directions:

1. Create a slit in the center of the tortilla, then add beans, rice, carnitas, guacamole, salsa, and cheese inside.

2. Fold the sides of the tortilla towards the middle to wrap it. Make sure to make a layered wrap.

3. Brush all sides of the tortilla with olive oil.

4. Toast the tortilla using a panini press. Cook each side for a few minutes on low heat until the cheese has melted completely.

5. Transfer onto a clean serving plate.

6. Serve and enjoy!

Notes:

You can serve this any time of the day. Breakfast, lunch, or dinner, you name it, this TikTok Tortilla Wrap Hack is perfect for that!

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Air Fryer Tuna Croquettes

by Foodideo
written by Foodideo

These crunchy tuna croquettes are budget-friendly, perfect appetizers or side dishes, made with canned tuna, potato, and parsley, that can be baked in the air fryer or the oven.

Canned tuna is mostly used for sandwiches or salades but tuna can also taste really good as croquettes, These tuna and potato croquettes are budget-friendly and super easy to make, and most importantly, they taste really good!

These croquettes are budget-friendly since they contain canned tuna and potatoes! Combined they make a tasty and easy lunch or dinner or even as a side dish or appetizers. Tuna croquettes are best served with a salad and lemon juice for the dressing and a tartar sauce for dipping.

WHAT ARE TUNA CROQUETTES?

Croquettes are a classic fried dish that can contain potatoes, meat, or seafood.  This recipe is like small cakes frilled with mashed potatoes and canned tuna. If you like to opt for a healthier version of croquettes, it is best to bread them and air fry them or bake them in the oven instead of frying them.

TUNA CROQUETTE INGREDIENTS

  • Tuna: Make sure the canned tuna is drained and flaked apart.
  • Potato:  boil the potatoes for 15 to 18 minutes. Then drain and mash.
  • Ingredients for Flavor: Parsley, red onion, lemon juice, salt, pepper, Dijon mustard, light mayonnaise.
  • Coating: Dip the croquettes in one beaten egg and then breadcrumbs.

AIR FRYER TUNA CROQUETTES

The best thing about air fryer recipes is that they deliver crunchier results than the oven, but both work for this recipe. Before cooking the tuna croquettes, make sure you spray them with olive oil so the breadcrumbs get crispy. If you’re opting for an air fryer, air fry for 10 min at 350 F degrees, and turn them halfway until they’re golden.

BAKED TUNA CROQUETTES RECIPE

This recipe can be both baked in the air fryer or in the oven at 375 degrees for 22 to 24 minutes, turning halfway.

VARIATIONS

  • Fresh Herbs – Swap the parsley for any fresh herbs, such as dill or chives.
  • Other canned fish –use canned salmon or sardines in place of fish, just don’t forget to remove any bones and drain the fish first.

HOW TO MAKE AIR FRYER TUNA CROQUETTES

TUNA CROQUETTES

These crunchy tuna croquettes are budget-friendly, perfect appetizers or side dishes, made with canned tuna, potato, and parsley, that can be baked in the air fryer or the oven.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Freezer time 10 mins
Total Time 1 hr
Course Appetizer, dinner, lunch, Side Dish, Snack
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 5 Oz Canned tuna, drained and flaked apart
  • 1 large 10 ounce russet potato, peeled and cut into small cubes
  • 1/4  cup chopped parsley
  • 2 tbsp light mayonnaise
  • 2 tbsp minced red onion
  • 1 tbsp Dijon
  • 1 tbsp fresh lemon juice
  • 3/4 tsp kosher saltblack pepper, to taste
  • olive oil spray
  • 1 large egg, beaten
  • 3/4 cup plain or gluten-free panko
  • lemon wedges, for squeezing
  • tartar sauce, optional for serving

Instructions
 

  • Place the potatoes in a pan and cover with water. Cook on medium-high heat until potatoes are tender, about 15 to 18 minutes then drain.
  • Mash in a large bowl and combine with the tuna, parsley, mayonnaise, red onion, Dijon mustard, lemon juice ,and salt and pepper and place in the freezer for 10 minutes.
  • Place1/4 cup of mixture in hand and gently roll into 8 logs.
  • Place one beaten egg in a small bowl, and the breadcrumbs in another bowl.

Air Fryer Method:

  • Air fry 350F 10 minutes, turning halfway until golden and crisp.

Oven Method:

  • Bake in the oven 375F for 22 to 24 minutes, turning halfway until golden and crisp.
  • Serve with lemon wedges.

Video

Keyword air fried recipe, croquettes, paprika smashed potatoe, potato croquettes, tuna croquettes
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All RecipesDinnerLunch

Roasted Cornish Hen

by Sheryl
written by Sheryl

Prep Time: 5 mins | Cook Time: 50 mins | Rest Time: 10 mins | Total Time: 1 hr 5 mins | Yield: 2 Servings

I am very excited to share this recipe with you! This Roasted Cornish Hen is best to serve on special occasions or just for lunch or dinner. I promise you that one hour of roasting time is worth all your time and effort! I have provided you with a step by step directions so just follow them, for they will guide you to perfection! By the way, make sure to season the Cornish Hen well for the best result. Enjoy!

Ingredients:

dried or fresh rosemary
1/2 lemon
5 garlic cloves
paprika
1 Cornish Hen
ground pepper
sea salt

Directions:

1. Prepare the oven and preheat to 225 degrees C or 450 degrees F.

2. Squeeze lemon over the Cornish Hen, then rub it until well coated.

3. Season with a lot of salt and pepper, then rub it again until well coated. Make sure to season all sides and insides.

4. Generously coat the Cornish Hen with paprika. Sprinkle a bit of rosemary.

5. Stuff the cavity of the Cornish Hen with lemon and garlic cloves.

6. Place the Cornish Hen onto a roasting pan.

7. Place it inside the preheated oven and roast for about 25 minutes.

8. Turn the heat of the oven down to 350 degrees F.

9. Roast the Cornish Hen for another 25 minutes. Make sure to baste it from time to time with the accumulated juice.

10. Remove the Cornish Hen from the oven and allow them to rest for at least 10 minutes at room temperature.

11. Slice into even servings.

12. Serve and enjoy!

Notes:

It is important to season the Cornish Hen well.

Don’t forget to share this recipe with your friends and family.

Nutrition Facts:

Amount Per Serving: CALORIES: 350

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cilantro lime chicken tacos

by Sheryl
written by Sheryl

Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 5 Servings

In just 20 minutes, you will have the best tacos to serve today! These Cilantro Lime Chicken Tacos are so good and a must-try! The combination of these ingredients complements well with each other to make such delicious treats!

Ingredients:

8 to 10 (6-inch) flour or corn tortillas
1/4 teaspoon salt
1 1/2 lbs. boneless, skinless chicken breasts

For the marinade:

1 tablespoon olive oil
2 tablespoons cilantro, chopped
Juice of 2 limes + zest of 1 lime
2 cloves garlic
1/2 teaspoon honey

For the coleslaw:

Juice of 2 limes
1 tablespoon olive oil
2 c shredded green cabbage
1 teaspoon honey
1/2 c chopped green onions
1 c shredded red cabbage
1 c shredded carrots
A pinch of salt
1/2 c chopped cilantro

For the avocado crema:

2 tablespoons olive oil
1/4 to 1/2 c water (depending on consistency)
3 tablespoons lime juice
1/4 c plain Greek yoghurt
1 teaspoon Sriracha
1/4 c cilantro leaves
1 avocado
1 garlic cl
Salt and pepper, to taste

Directions:

In a large resealable bag, add the chicken.

For the Marinade:

Add olive oil, lime juice, honey, garlic, cilantro, and lemon zest to a mixing bowl. Stir until well blended.

Pour the mixture into the bag with the chicken. Seal the bag, then shake it until well coated.

Place the bag inside the fridge and marinate the chicken for at least 4 hours or overnight.

For the Coleslaw:

Add carrots, cabbage, cilantro, and green onions into a mixing bowl. Stir until well mixed.

In a separate bowl, add olive oil, lime juice, salt, and honey. Stir until well mixed.

Transfer the mixture into the bowl with the coleslaw, then toss until well coated.

For the Avocado Crema:

In the food processor, add lime juice, avocado, cilantro, garlic, sriracha, salt, pepper, and yoghurt. Pulse until well blended.
Add water and olive oil while it’s still on, then mix until smooth.

To Cook the Chicken:

Prepare the grill and preheat to medium-high.

Add the marinated chicken over the preheated grill, then season with salt. Cook each side for about 5 minutes or until done.

Place the grilled chicken onto a cutting board. Allow them to rest for a few minutes.

To Serve:

Add a chicken in the middle of a tortilla, then add the coleslaw and a drizzle of avocado crema on top.

Squeeze lime on top. Repeat the process with the rest of the ingredients.

Serve and enjoy!

Nutrition Facts:

SERVING SIZE: 2 TACOS CALORIES: 407 SUGAR: 4.3 G SODIUM: 1,182.2 MG FAT: 20.4 G SATURATED FAT: 5.5 G CARBOHYDRATES: 60.8 G FIBER: 3.1 G PROTEIN: 31.8 G

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