Garlic Butter Chicken Balls with Creamy Parmesan Pasta

 

Ingredients

For the Chicken Balls:

1 lb (450g) ground chicken

½ cup breadcrumbs

¼ cup grated Parmesan

1 egg

2 cloves garlic, minced

1 tsp Italian seasoning

½ tsp salt

½ tsp black pepper

1 tbsp olive oil (for frying)

Garlic Butter Sauce:

3 tbsp unsalted butter

2 cloves garlic, minced

1 tbsp chopped parsley

For the Creamy Parmesan Pasta:

8 oz (225g) pasta (fettuccine, spaghetti, or penne)

1 tbsp butter

2 cloves garlic, minced

1 cup heavy cream

½ cup grated Parmesan cheese

½ tsp salt

½ tsp black pepper

¼ tsp red pepper flakes (optional)

¼ cup pasta water (if needed)

Chopped parsley for garnish

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Instructions

1. Make the Chicken Balls

1. In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until well combined.

2. Shape the mixture into small balls (about 1-inch diameter).

3. Heat olive oil in a pan over medium heat. Cook the chicken balls for about 6-8 minutes, turning occasionally, until golden brown and fully cooked (internal temp: 165°F or 75°C). Set aside.

2. Prepare the Garlic Butter Sauce

1. In the same pan, melt butter over low heat. Add minced garlic and sauté until fragrant (about 30 seconds).

2. Add chopped parsley and stir. Toss the cooked chicken balls in the garlic butter sauce until well coated. Set aside.

3. Make the Creamy Parmesan Pasta

1. Cook the pasta according to package instructions. Reserve ¼ cup of pasta water before draining.

2. In a pan, melt butter and sauté garlic until fragrant. Pour in heavy cream, stir, and let it simmer for 2-3 minutes.

3. Add Parmesan cheese, salt, pepper, and red pepper flakes. Stir until smooth. If the sauce is too thick, add reserved pasta water gradually.

4. Toss the cooked pasta in the sauce until well coated.

4. Assemble & Serve

Plate the creamy Parmesan pasta and top it with the garlic butter chicken balls.

Garnish with extra Parmesan and parsley.

Serve warm and enjoy!

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Would you like any modifications, like a spicier version or a different protein?

Mushroom BBQ Bacon Cheeseburger Stuffed Peppers

 

Ingredients

For the peppers:

4 large bell peppers (any color)

1 lb ground beef (or ground turkey)

½ cup diced mushrooms

½ cup cooked & crumbled bacon

1 small onion, diced

1 clove garlic, minced

½ cup shredded cheddar cheese (or a mix of cheddar and mozzarella)

½ cup BBQ sauce (your favorite brand)

1 tbsp Worcestershire sauce

1 tsp smoked paprika

½ tsp salt

½ tsp black pepper

1 tbsp olive oil

For garnish:

Extra shredded cheese

Chopped green onions or parsley

Crispy bacon bits

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Instructions

1. Preheat oven to 375°F (190°C).

2. Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with olive oil and place them in a baking dish.

3. Cook the filling:

Heat olive oil in a pan over medium heat. Add onions and mushrooms, cooking until softened (about 3-4 minutes).

Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.

Stir in garlic, Worcestershire sauce, BBQ sauce, smoked paprika, salt, and pepper. Let it cook for another 2 minutes.

Remove from heat and mix in the crumbled bacon and half of the shredded cheese.

4. Stuff the peppers: Evenly divide the mixture among the peppers. Top with remaining cheese.

5. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.

6. Garnish & serve: Top with extra bacon bits, green onions, or parsley. Serve hot!

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Serving Suggestions

Pair with a side salad or roasted veggies.

Add a drizzle of extra BBQ sauce before serving for more flavor.

Use pepper jack cheese for a spicy kick!

Would you try this recipe? Let me know if you want any tweaks!

Baked Brie Bread Bowl with Prosciutto and Honey

 

Here's a fantastic recipe for a Baked Brie Bread Bowl with Prosciutto and Honey—a delicious appetizer that’s perfect for any gathering!

Ingredients:

• 1 round wheel of brie cheese (about 8 oz)
• 1 small sourdough or French bread boule (about 6-8 inches in diameter)
• 4-5 slices of prosciutto
• 2-3 tablespoons honey (preferably raw or local)
• Fresh thyme (optional, for garnish)
• Olive oil (for brushing)
• Salt and pepper to taste

Instructions:

1. Prepare the bread bowl:

   • Preheat your oven to 375°F (190°C).
   • Slice off the top of the bread boule to create a lid. Use your fingers or a spoon to hollow out the inside, leaving about an inch of the bread on the sides and bottom.
   • Lightly brush the inside and outside of the bread with olive oil, and season with a pinch of salt and pepper.

2. Prepare the brie:

   • Place the wheel of brie inside the hollowed bread bowl. If you'd like, you can score the top of the brie with a knife to help it melt more evenly.

3. Assemble:

   • Tear the prosciutto into smaller pieces and layer them on top of the brie, wrapping some pieces around the cheese to create a nice, savory layer.
   • Drizzle the honey generously over the prosciutto and brie. If desired, sprinkle some fresh thyme on top for a lovely herbal note.

4. Bake:

   • Place the bread bowl with the brie into the oven and bake for 20-25 minutes, or until the brie is melted and gooey and the bread is golden brown and crispy.
   • If the bread begins to brown too quickly, cover it loosely with foil and continue baking.

5. Serve:

   • Once baked, remove from the oven and allow it to cool for a couple of minutes before serving.
   • Serve with the bread lid, crackers, or sliced veggies for dipping into the melty brie.

This combo of creamy brie, savory prosciutto, and sweet honey is irresistible! Enjoy your delicious appetizer!

Tropical Strawberry Mango Smoothie

 

Here's a refreshing Tropical Strawberry Mango Smoothie recipe!

Ingredients:

• 1 cup fresh or frozen strawberries
• 1 cup fresh or frozen mango chunks
• 1 banana (for creaminess)
• 1 cup coconut water or orange juice
• ½ cup Greek yogurt (optional, for creaminess)
• 1 tablespoon honey or maple syrup (optional, for sweetness)
• ½ cup ice (if using fresh fruit)

Instructions:

1. Add all ingredients to a blender.
2. Blend until smooth and creamy.
3. Taste and adjust sweetness if needed.
4. Pour into a glass and enjoy!

Want to add a boost? Try a scoop of protein powder, chia seeds, or a handful of spinach for extra nutrition!

Melt in Your Mouth Chicken

 

Melt-in-Your-Mouth Chicken

This easy, creamy, and juicy baked chicken is packed with flavor and requires just a few simple ingredients!

Ingredients:

• 2 large boneless, skinless chicken breasts (cut into halves)
• 1 cup mayonnaise (or Greek yogurt for a lighter option)
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried parsley (or fresh for garnish)

Instructions:

1. Preheat Oven:

   • Set oven to 375°F (190°C). Grease a baking dish lightly with oil or cooking spray.

2. Prepare the Chicken:

   • Pat chicken breasts dry with a paper towel.
   • Place them in the greased baking dish.

3. Make the Creamy Coating:

   • In a bowl, mix mayonnaise, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper.

4. Coat & Bake:

   • Spread the mixture evenly over the chicken.
   • Bake uncovered for 30-35 minutes, or until the chicken is tender and reaches an internal temperature of 165°F (75°C).

5. Serve & Enjoy:

   • Sprinkle with dried or fresh parsley before serving.
   • Serve with roasted veggies, mashed potatoes, or a fresh salad.

Would you like a spicy or extra cheesy version?

Crispy Chicken with Creamy Pasta

 

Crispy Chicken with Creamy Pasta

Ingredients:

For the Crispy Chicken:

• 2 large chicken breasts (boneless, skinless)
• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 egg
• ½ cup breadcrumbs (or panko for extra crispiness)
• ¼ cup grated Parmesan cheese
• 2 tablespoons oil (for frying)

For the Creamy Pasta:

• 250g pasta (penne, fettuccine, or linguine)
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup milk
• ½ cup grated Parmesan cheese
• ½ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes (optional)
• Salt & pepper to taste
• ¼ cup chopped parsley (for garnish)

Instructions:

1. Cook the Pasta

• Boil pasta in salted water until al dente. Drain and set aside.

2. Prepare the Crispy Chicken

• Slice chicken breasts in half lengthwise to create thin cutlets.
• In one bowl, mix flour, salt, black pepper, and paprika.
• In a second bowl, beat the egg.
• In a third bowl, mix breadcrumbs and Parmesan cheese.
• Coat each chicken piece in flour, dip in egg, then coat in breadcrumb mixture.
• Heat oil in a pan and cook chicken for 3-4 minutes per side until golden and crispy. Set aside.

3. Make the Creamy Pasta Sauce

• In the same pan, melt butter and sauté garlic for 1 minute.
• Pour in heavy cream and milk, stirring to combine.
• Add Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer until thickened.
• Toss in cooked pasta and mix well.

4. Serve & Enjoy

• Slice crispy chicken and place on top of the creamy pasta.
• Garnish with chopped parsley and extra Parmesan.

Would you like a spicy or cheesy variation?

Peppermint Crisp Lemon Tart

 

Peppermint Crisp Lemon Tart

Ingredients:

For the Crust:

• 200g digestive biscuits (or Tennis biscuits)
• 100g butter, melted

For the Filling:

• 1 can (397g) sweetened condensed milk
• ½ cup fresh lemon juice (about 2-3 lemons)
• 1 cup fresh cream (heavy whipping cream)
• 1 Peppermint Crisp chocolate bar, crushed

Instructions:

1. Prepare the Crust

   • Crush the biscuits into fine crumbs using a food processor or rolling pin.
   • Mix with melted butter until combined.
   • Press into a 9-inch tart tin or pie dish and refrigerate for 20 minutes.

2. Make the Filling

   • In a bowl, whisk together the condensed milk and lemon juice until thickened.
   • In a separate bowl, whip the cream until soft peaks form.
   • Gently fold the whipped cream into the lemon mixture until smooth.

3. Assemble & Chill

   • Pour the filling over the chilled crust.
   • Sprinkle crushed Peppermint Crisp chocolate on top.
   • Refrigerate for at least 4 hours (or overnight) to set.

4. Serve & Enjoy

   • Slice and serve chilled for a creamy, minty, and zesty treat!

Would you like to add a chocolate drizzle or extra toppings?