Cheesy Stuffed Chicken Rolls

 

Ingredients

• 4 boneless, skinless chicken breasts

• 1½ cups shredded mozzarella or cheddar cheese

• ½ cup cream cheese (softened)

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• ½ teaspoon black pepper

• ½ teaspoon salt

• 1 tablespoon olive oil

• 1 teaspoon dried parsley or Italian seasoning

• Fresh parsley (for garnish)

Instructions

Preheat the oven to 190°C (375°F).

Lightly grease a baking dish with olive oil.

Slice each chicken breast horizontally to create a thin flat piece.

Season both sides of the chicken with salt, pepper, and paprika.

How to Make

In a bowl, mix cream cheese, shredded cheese, garlic powder, and dried parsley until smooth.

Spread the cheese mixture evenly over each chicken breast.

Roll the chicken tightly and place seam-side down in the baking dish.

Brush the tops lightly with olive oil.

Bake uncovered for 30–35 minutes until the chicken is fully cooked and the top is golden.

Optional: broil for 2–3 minutes for extra

Christmas Nut Loaf

 

Ingredients

For the Loaf (Budín)

• 2 eggs

• 150 g sugar

• 100 ml vegetable oil

• 50 ml milk

• Zest and juice of 1 orange

• 250 g all-purpose flour

• 1 teaspoon baking powder

• 100 g mixed nuts (chopped)

• 50 g raisins

For the Topping

• 150 g white chocolate

• Additional mixed nuts, for garnish

Instructions

1. Preheat the Oven
   Preheat your oven to 180°C (350°F). Grease and lightly flour a loaf pan or line it with parchment paper.

2. Prepare the Batter
   In a large bowl, whisk the eggs with the sugar until well combined. Add the oil and milk, mixing until smooth. Stir in the orange zest and orange juice.

3. Add Dry Ingredients
   Sift the flour and baking powder together, then gradually add them to the wet mixture. Mix gently until just combined.

4. Fold in Nuts and Raisins
   Add the mixed nuts and raisins, folding them evenly into the batter without overmixing.

5. Bake
   Pour the batter into the prepared loaf pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool
   Remove from the oven and allow the loaf to cool completely before adding the topping.

7. Prepare the Topping
   Melt the white chocolate gently over a double boiler or in short intervals in the microwave. Pour over the cooled loaf and decorate with extra mixed nuts.

Conclusion

This Christmas Budín is a beautifully balanced loaf cake, combining bright citrus notes with the richness of nuts, raisins, and white chocolate. Moist, flavorful, and elegant, it’s a perfect centerpiece for holiday celebrations or a cozy homemade treat to enjoy with family and friends. Once sliced, it’s sure to become a seasonal favorite you’ll want to bake year after year.

Chocolate Croissant Bake

 

Ingredients:

4-5 large chocolate croissants (or regular croissants)

4 large eggs

1 ½ cups whole milk (or any milk of choice)

½ cup heavy cream

½ cup granulated sugar

1 teaspoon vanilla extract

½ teaspoon ground cinnamon (optional)

Pinch of salt

1 cup semi-sweet chocolate chips (or chopped chocolate)

Powdered sugar for serving (optional)

Directions:

Preheat & Prep:

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.

Prepare Croissants:

Cut the chocolate croissants into halves or quarters and arrange them in the prepared baking dish, overlapping slightly.

Mix Wet Ingredients:

In a large mixing bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon (if using), and a pinch of salt until well combined.

Add Chocolate:

Sprinkle the semi-sweet chocolate chips evenly over the croissant pieces in the baking dish.

Pour Custard Mixture:

Carefully pour the egg mixture over the croissants, ensuring all the pieces are soaked. Gently press down with a fork or spatula to help the croissants absorb the liquid.

Rest:

Allow the mixture to sit for about 15-20 minutes so the croissants can soak up the custard.

Bake:

Bake in the preheated oven for 30-35 minutes, or until the top is golden and a knife inserted into the center comes out clean.

Cool & Serve:

Allow to cool slightly before slicing. Dust with powdered sugar if desired, and serve warm, possibly with whipped cream or a scoop of ice cream.

Prep Time: 15 minutes

Cooking Time: 30-35 minutes

Total Time: ~50 m

inutes

Kcal: ~300 per serving

Servings: 8

Garlic Butter Bolognese Rigatoni

 

Hello everyone! We've got a wonderfully comforting and absolutely delicious recipe for you today that's perfect for a cozy evening or a lovely family meal. This Garlic Butter Bolognese Rigatoni with Cheesy Mozzarella is packed with flavor and so easy to make, with simple steps that everyone can enjoy. Let's get cooking! 

This dish is a hearty, satisfying pasta that’s sure to become a favorite. The richness of the bolognese is perfectly complemented by the buttery garlic sauce and the gooey mozzarella.

**Yields:** 4-6 servings

**Prep time:** 15 minutes

**Cook time:** 30-40 minutes

Ingredients:

  1 pound rigatoni pasta

* 1 tablespoon olive oil

* 1 medium onion, finely chopped

* 2 cloves garlic, minced (plus an extra clove for the butter sauce!)

* 1 pound lean ground beef (or ground turkey for a lighter option)

* 1 (28 ounce) can crushed tomatoes

* 1 teaspoon dried oregano

* 1/2 teaspoon dried basil

* Salt and freshly ground black pepper to taste

* 1/4 cup unsalted butter

* 1/4 cup grated Parmesan cheese

* 1 cup shredded mozzarella cheese

* Fresh parsley, chopped, for garnish (optional)

Instructions:

 **Cook the Pasta:** Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain the pasta, reserving about 1 cup of the pasta water.

2. **Make the Bolognese:** While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3. **Brown the Meat:** Add the ground beef (or turkey) to the skillet. Break it up with a spoon and cook until browned, draining off any excess fat.

4. **Simmer the Sauce:** Pour in the crushed tomatoes. Stir in the dried oregano and basil. Season generously with salt and pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes, stirring occasionally. The longer it simmers, the richer the flavor!

5. **Prepare the Garlic Butter:** In a small saucepan, melt the butter over low heat. Add the extra minced garlic clove and cook gently for about 1-2 minutes until fragrant, being careful not to burn it.

6. **Combine and Cheese It Up:** Add the cooked, drained rigatoni to the skillet with the bolognese sauce. Stir to coat. Pour in the garlic butter and grated Parmesan cheese. Toss everything together until well combined. If the sauce seems a little thick, add a splash of the reserved pasta water to loosen it up.

7. **Melt the Mozzarella:** Sprinkle the shredded mozzarella cheese evenly over the pasta mixture. Cover the skillet for a few minutes, or place it under the broiler for a minute or two, until the mozzarella is melted and bubbly.

8. **Serve:** Spoon the cheesy rigatoni into bowls. Garnish with fresh parsley if desired. Enjoy this warm and welcoming meal!

Cinnamon Toast Crunch Cheesecake Recipe

 

Ingredients

For the crust:

1 ½ cups Cinnamon Toast Crunch cereal, crushed

¼ cup sugar

¼ cup melted butter

For the cheesecake filling:

3 packages (8 oz each) cream cheese, softened

1 cup sour cream

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 cup heavy cream

For the topping:

1 cup Cinnamon Toast Crunch cereal, crushed

½ cup heavy cream (optional, for drizzling)

Directions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Prepare the crust: In a bowl, combine the crushed Cinnamon Toast Crunch cereal, sugar, and melted butter. Stir until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool.

Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the sour cream, eggs, vanilla extract, and cinnamon. Beat until fully combined.

Add the heavy cream and mix until smooth and well combined. Pour the cheesecake filling over the cooled crust.

Bake for 50–60 minutes, or until the center is set and slightly jiggles when moved. Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to set completely.

Prepare the topping: Once the cheesecake is fully set, sprinkle the crushed Cinnamon Toast Crunch on top. If you want an extra creamy finish, drizzle the cheesecake with heavy cream.

Serve and enjoy

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Beetroot juice kills cancer cells in 42 days

 

Ingredients:

· 1 medium organic beetroot (scrubbed and roughly chopped)
· 1 large organic carrot (scrubbed and roughly chopped)
· 2 stalks of organic celery
· 1/2 organic lemon (peeled if not organic)
· 1-inch piece of organic ginger root
· (Optional) 1/2 organic apple for natural sweetness

Instructions:

1. Ensure all fresh produce is thoroughly washed to remove any dirt or residues.
2. Prepare the vegetables by chopping them into pieces small enough to fit your juicer’s feed chute.

How to Make:

1. Turn on your slow masticating juicer or centrifugal juicer.
2. Feed all prepared ingredients through the juicer in an alternate order to ensure efficient juicing.
3. Pour the vibrant, fresh juice into a glass. Stir well before drinking immediately to get the maximum live enzymes and nutrients.

Variations:

· For a detoxifying boost, add a small handful of parsley or cilantro.

· To enhance liver support, include a small wedge of turmeric root.

· For a greener version, incorporate a handful of spinach or kale.

· If avoiding all fruit sugars, omit the apple and add an extra carrot or cucumber for volume.

Tips:

· Drink Immediately: Consume the juice right after making it for the highest nutritional value and best taste.

· Start Slowly: If new to vegetable juicing, begin with a smaller serving (like 4 oz) to allow your digestive system to adjust.

· Quality Matters: Use the freshest, highest-quality organic vegetables you can find to minimize pesticide intake.

· Consult a Professional: Always discuss major dietary changes or natural remedies with your healthcare provider, especially if you have a medical condition like diabetes, kidney issues, or are on medication.

Nutrition Profile (Approximate per serving):

This powerful juice is rich in essential vitamins, minerals, and antioxidants. It provides a excellent source of Vitamin A (from beta-carotene), Vitamin C, potassium, and folate. It is naturally low in protein and contains beneficial plant compounds like betalains (from beetroot) and apigenin (from celery). The ginger root contributes gingerol, a potent anti-inflammatory compound.

Healthy Benefits:

· Antioxidant Protection: Fights free radical damage with high levels of betalains and vitamin C.

· Supports Detoxification: Aids liver function and body cleansing through specific phytonutrients.

· Promotes Heart Health: Dietary nitrates in beetroot may help support healthy blood pressure, while fiber aids cholesterol management.

· Boosts Immunity: High vitamin C and antioxidant content strengthen the body’s natural defenses.

· Reduces Inflammation: Ginger and other compounds provide natural anti-inflammatory effects.

· Energizes Naturally: Natural sugars and nitrates may support improved blood flow and energy levels.

Conclusion

Integrating fresh, raw beetroot juice into a balanced, plant-focused diet is a powerful step toward proactive health maintenance. While not a standalone cure, it is a potent nutritional tool for cellular support, detoxification, and overall vitality. For optimal results, pair this nutrient-dense juice with a healthy lifestyle and guidance from a qualified wellness practitioner.

Longhorn Steakhouse Parmesan Chicken

 

Ingredients:

4 boneless, skinless chicken breasts

Salt and pepper to taste

1/2 cup all-purpose flour

2 eggs, beaten

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Olive oil, for frying

1 cup marinara sauce

1 cup mozzarella cheese, shredded

Fresh basil, for garnish

Directions:

Preheat oven to 375°F (190°C).

Season chicken breasts with salt and pepper. Dredge in flour, dip in beaten eggs, and coat with a mixture of panko breadcrumbs, grated Parmesan, garlic powder, and Italian seasoning.

In a large skillet, heat olive oil over medium-high heat. Add chicken and fry until golden brown on both sides.

Transfer chicken to a baking dish. Top each breast with marinara sauce and mozzarella cheese.

Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.

Serve hot, garnished with fresh basil.