Oh wow, these were really popular! All the grandchildren wanted more food, and grandpa ate three helpings.

 

Ingredients :

Amount of IngredientsLeftover shredded chicken or canned chicken, 25 ounces.1 teaspoon of mustard from Dijon.One big egg.1/8 teaspoon of dried thyme1/4 cup of breadcrumbs1/4 teaspoon of powdered onion1/4 teaspoon of powdered garlicSalt and pepper To try the flavorOil, for cooking in hot oil. Enough to fill the bottom of the pan.

Préparations :

Make the Chicken Mix: In a big bowl, mix together the shredded chicken, mustard, egg, thyme, breadcrumbs, onion powder, garlic powder, salt, and pepper. Stir thoroughly until everything is mixed together.Make the Fritters: Shape the mixture into small patties or fritters using your hands or a spoon.Warm up the oil: Heat the oil in a big frying pan on medium-high heat.Cook the fritters in small groups for 3-4 minutes on each side until they are golden brown and crispy.Drain and Serve: Take the fritters out of the pan and put them on a plate with paper towels to remove extra oil. Enjoy it hot with the sauce you like the most.Enjoy!

ENJOY

Smoked Chicken Wings

 

Ingredients :

1/2 tsp cumin1/2 tsp onion powder1/2 tsp garlic powder1/4 tsp black pepper2 Tbsp brown sugar1 tsp chili powder1 1/2 tsp paprika1 tsp salt

Préparations :

Combine all the rub ingredients in a small bowl using a fork.Now add 30 chicken wings into a gallon-sized zip lock bag and pour 2

Tbsp of olive oil over the wings.Then evenly distribute the spice rub over the chicken as well. Close the bag and massage the spices and oil into the chicken. Let it marinate for at least 2 hours or overnight in the fridge.Now add hickory pellets to your smoker and heat it to 225 degrees Fahrenheit and place the marinated chicken wings directly onto the grill grates. Cook the wings for about 2 hours or until the internal temperature of the chicken is at least 165 degrees Fahrenheit. Note: if you were using whole wings it will take about 3-4 hours to fully cook. Remove the chicken wings off the grill and enjoy with your favorite barbecue sauce.NotesPre-mix the spice rub- To ensure an even distribution of the spice rub on the chicken wings, mix them together in a separate bowl before adding them to the chicken.Don’t rush the marinating- For the chicken wings to absorb the delicious taste of the spices, they need time. If you can, let them marinate overnight for greater flavor.Adjust the cooking time based on wing size- If you are using whole wings, they will take about 3-4 hours to fully cook.

ENJOY

Traditional Recipe for Homemade Bread

Ingredients :

Time to get ready.Time needed to prepare: 20 minutesTime to cook: 25-30 minutesBreak duration: 2-3 hoursDuration: 3 to 4 hoursList of items needed to make a recipe.Hot water: 1 and a half cups (370 milliliters)Yeast in powder form: 2 tablespoons (10 g)Flour: 4 cups (500 g)Salt: 1 tsp

Préparations :

Make the Yeast Work:In a big bowl, mix together lukewarm water (370 ml) and dry yeast (10 g). Stir softly and leave it for 5-10 minutes until the yeast is completely dissolved and bubbly.Make the dough:Put 500 grams of flour and 1 teaspoon of salt into the yeast mixture. Stir with a wooden spoon or your hands until a lumpy dough is made.Work the dough by kneading it.Move the dough to a surface with a little flour and work it by hand for 8-10 minutes until it is soft and stretchy. If the dough is too wet, put in a bit more flour, one spoonful at a time.Beginning:Put the dough in a clean bowl with a little oil, cover it with a wet cloth, and leave it in a warm spot for 1-2 hours until it doubles in size.Form the dough.Press the dough that has risen to remove any air bubbles. Form the dough into a loaf or the shape you want, then place it on a baking sheet lined with parchment paper or in a loaf pan that has been greased.Second Rise: A New BeginningCover the dough with a cloth and let it grow for another 30-45 minutes, or until it has doubled in size.Make the bread.Heat your oven to 200°C (400°F) before using it. Cook the bread in the oven for 25-30 minutes, or until the crust is a golden brown color and the loaf sounds hollow when you tap the bottom.Chill and

serve:Take the bread out of the oven and allow it to cool on a wire rack before cutting it. Enjoy your freshly baked bread either warm or at room temperature!Advice:To make the crust softer, apply melted butter on top of the bread after it is baked.Include seeds or herbs in the dough for more taste.Why You’ll Enjoy This RecipeSimple to prepare with basic ingredients.Great for people who are just starting.Smooth and fluffy inside with a crunchy outer layer.Suitable for various kinds of bread.Commonly Asked QuestionsCan I use instant yeast instead of dry yeast?Yes, you can use quick-rise yeast. If you use instant yeast, you don’t need to activate it separately. Just mix it directly with the dry ingredients.How can I tell if my yeast is still good to use?To see if your yeast is working, combine it with lukewarm water and a little bit of sugar. If it gets bubbly within 5-10 minutes, it is ready to use. If not, it might be old, and you should use a new batch.Can I prepare this bread without gluten?Yes, but you will have to use a gluten-free flour mix that works well for making bread. Doughs without gluten may require special care and more time to rise, so make sure to adjust as needed.How can I make the outer layer less hard?To make the bread crust softer, you can either brush melted butter on top or cover it with a clean, damp cloth right after baking.Can I include additional ingredients like seeds, nuts, or herbs?Of course! You can include seeds, nuts, or herbs in the dough while mixing to give it more flavor and

crunch.What should I do if my dough is too wet?If your dough is too sticky, add a bit more flour, one spoonful at a time, until it becomes smooth and stretchy.How can I keep bread fresh when storing it?Keep the bread in a bread box or a closed plastic bag at room temperature for a maximum of 3 days. To store it for a longer time, put it in a sealed container or freezer bag and freeze it for up to 3 months.Is it possible to prepare the dough in advance?Yes, you can prepare the dough in advance and put it in the refrigerator after it has risen for the first time. Allow it to reach room temperature and rise once more before shaping it and baking.Why did my bread end up heavy?Bread can become heavy if the dough is not kneaded well, not left to rise long enough, or if old yeast is used. Make sure to mix the dough well until it is smooth and stretchy, and let it rise for enough time.Can I use a bread machine to bake this bread?You can operate a bread machine by following the instructions provided by the manufacturer for your particular model. Put the ingredients in the order suggested by the machine. Usually, start with the wet ingredients and then add the dry ones.Enjoy!

ENJOY

Soft Oatmeal Chocolate Chunk Cookies

 

Ingredients :

1 cup unsalted butter, soft1 cup granulated sugar1 heaped cup of brown sugar2 large eggs1 teaspoon of vanilla essenceDry Ingredients:2 cups of all-purpose flour1 teaspoon of baking soda1/2 teaspoon of baking powder1/2 teaspoon of salt3 cups of quick-cooking oatsMixed Ingredients:1 1/2 cups of semi-sweet chocolate chips

1 cup chopped walnuts (optional)

Préparations :

Preheat the oven: Preheat your oven to 175°C (350°F). Line your baking sheets with parchment paper or leave them ungreased.Cream the butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3 to 4 minutes using a hand mixer or stand mixer on medium speed.Add the liquid ingredients: Add the eggs one at a time to the creamed mixture, beating well after each addition. Add the vanilla extract.Mix the dry

ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and mix until well combined.Add the oats and chocolate chips: Stir in the oats, chocolate chips, and chopped nuts (if using) until evenly distributed throughout the batter.Shape the cookies: Drop small amounts of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Use a cookie scoop or tablespoon to ensure uniform size.Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden. The centers may look slightly underdone, but they will firm up as they cool.Cool the cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.Final ThoughtsOatmeal chocolate chip cookies are a delicious

combination of soft oats and rich chocolate chunks, making them a beloved cookie.Their ideal texture, with crispy edges and a soft center, makes them a hit with both children and adults alike.Whether you enjoy them fresh out of the oven or save some dough to bake later, these cookies are sure to be a hit at home.Additionally, they freeze well, so you can always have them ready when a craving strikes.Enjoy these cookies as a sweet treat, a snack, or a special gift for someone you love.

ENJOY

Classic Southern Pecan Cake

 

Ingredients :

For the cake2 1/2 cups all-purpose flour

2 cups granulated sugar

1 cup unsalted butter, softened

4 large eggs

1 cup of whole milk

1/2 cup sour cream

1 teaspoon of baking powder

1/2 teaspoon baking soda

1/2 teaspoon of salt

1 teaspoon of vanilla extract

1 teaspoon almond extract (optional)

1 1/2 cup chopped pecans, toasted

For the cream cheese frosting16 ounces cream cheese, softened

1 cup unsalted butter, softened

4 cups powdered sugar

2 teaspoons of vanilla extract

1/2 cup chopped pecans, toasted (for garnish)

Préparations :

Step 1: Prepare the Cake Batter

Preheat the oven: Preheat your oven to 350°F (175°C). Butter and flour three 9-inch round cake pans.

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda and salt. Put aside.

Cream Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.

Add the eggs: Add the eggs one by one, beating well after each addition. Add the vanilla and almond extracts.

Mix wet and dry mixtures: Gradually add dry ingredients to butter mixture, alternating with milk and sour cream, starting and ending with dry ingredients. Mix until combined.

Stir in the pecans: Gently fold in the toasted pecans.

Step 2: Bake the Cake

Divide the batter: Divide the batter evenly among the prepared cake pans.

Bake: Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer them to a rack to cool completely.

Step 3: Prepare the Cream Cheese Frosting

Beat cream cheese and butter: In a large bowl, beat cream cheese and butter until smooth and creamy.

Add the powdered sugar and vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract until completely incorporated.

Step 4: Assemble the Cake

Cake Layer: Place a cake layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting on top. Repeat with the second and third layers.

Frost the sides: Use the remaining frosting to cover the sides of the cake.

Topping: Sprinkle the top of the cake with toasted pecans.

ENJOY

Greek Chicken Gyros

 

Ingredients :

2 lb / 1 kg chicken thigh fillets , boneless skinlessMARINADE3 large garlic cloves , minced (~ 3 tsp)1 tbsp white wine vinegar (or red wine or apple cider vinegar)3 tbsp lemon juice1 tbsp extra virgin olive oil3 tbsp Greek yogurt , preferably full fat1 1/2 tbsp dried oregano1 tsp saltBlack pepperTZATZIKI2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)1 1/4 cups Greek yoghurt , preferably full fat1 tbsp lemon juice1 tbsp extra virgin olive oil (or more if you want richer)1 garlic clove , minced1/4 tsp saltBlack pepperSALAD tomatoes , desseeded and diced3 cucumbers , diced1/2 red spanish onion , peeled and finely chopped1/4 cup fresh parsley leaves (optional)Salt and pepperTO SERVE4 to 6 pita breads or flat breads

Préparations :

Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer

than 24 hours.MAKE THE TZATZIKICut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.SALADCombine ingredients in a bowl.COOK CHICKENBrush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.RECIPE

NOTES:Tzatziki – makes a generous amount. But better to have too much than not enough!Freezing – chicken can be frozen in marinade uncooked. Once thawed, massage well to remove curdling then cook per recipeCooked chicken will keep for 4 days in the fridge. Nutrition per serving assuming this serves 4 using pita bread.

ENJOY

Old Fashioned Stuffed Cabbage Rolls

 

Ingredients :

1 cup COOKED long-grain rice (or similar variety)1.5 pounds lean ground beef (or ‘extra lean’)1.5 tablespoons Worcestershire sauce1 large egg1 yellow onion , peeled and minced⅓ cup parsley , roughly chopped3 cloves garlic , minced1.5 teaspoons salt½ teaspoon black pepper½ teaspoon dried dill½ teaspoon onion powder

½ to 1 teaspoon red chili flakes (optional)42 ounces tomato sauce , divided (Three 398 millilitre cans or 14 ounce cans (roughly 5 cups). See point 5 below in recipe ‘Notes.’)1 medium head green cabbage (you’ll need about 18 leaves for the rolls and another 8 to 10 or so for the bottom of the dish and over top.)½ cup water (leftover from boiling cabbage)fresh dill , chopped (garnish, optional)

Préparations :

Cook rice per package instructions and lay to one side. Preheat oven to 350 degrees Fahrenheit at this point too.In a large bowl combine ground beef with Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, red chili flakes (if using) and ½ cup of tomato sauce. Mix until combined.In a large point of boiling water, add head of cabbage and boil for 8 to 10 minutes (carefully turn over partway through). Carefully remove. Don’t

discard water because you will need to re-boil the cabbage as you start to peel off the leaves and you will need some of the water for your sauce.Note: Don’t fill pot all the way up because the cabbage will displace some of the water. Before boiling water, test how much the water will displace by placing the head of cabbage in the pot.Once cabbage is cool enough to handle, carefully remove leaves and cut out core from each leaf. Once you start taking leaves off, you’ll likely need to add the cabbage back to the boiling water (to soften more leaves). Just boil for another bit, let cool enough to handle and continue removing leaves.Place some cabbage leaves on the bottom of a deep 9″ x 13″ baking dish or roasting pan. Taking one leaf at a time, distribute about ¼ cup of ground beef mixture on top and wrap up (fold in sides and roll up, placing in prepared dish, seam side down. Continue with remaining ground beef mixture/leaves.Combine remaining tomato sauce with ½

cup of cabbage water. Whisk to incorporate everything. Pour over top of cabbage rolls.Note: You could stir in about a tablespoon or so of white or brown sugar into the tomato sauce if you want less of a tomato bite. I like the brightness of tomatoes, so I skip this.Top with more cabbage leaves. Cover casserole dish tightly with foil. Cover and bake about 2 hours and 15 minutes to 2 hours 30 minutes.Once done, be careful removing foil covering as there will be steam. Discard top cabbage leaves. Allow to cool for 20 minutes or so before digging in. Garnish, if desired. 

Enjoy!