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Cheesy, Juicy and Flavorful Chicken Fritters always get glowing reviews. If you love easy chicken recipes, this is your recipe!

Ingredients for Chicken Fritters:

• 1 1/2 lbs chicken breasts, (3 large)
• 2 large eggs
• 1/3 cup mayonnaise
• 1/3 cup all-purpose flour, or cornstarch or potato starch for gluten free
• 4 oz mozzarella cheese, (1 1/3 cups shredded)
• 1 1/2 Tbsp chopped fresh dill
• 1/2 tsp salt , or to taste
• 1/8 tsp black pepper
• 2 Tbsp Extra light olive oil, to saute (or any high heat cooking oil)

Ingredients for Garlic Aioli Dip (Optional)

• 1/3 cup mayonnaise
• 1 garlic clove, pressed
• 1/2 Tbsp lemon juice
• 1/4 tsp salt
• 1/8 tsp black pepper

How To Make Cheesy Chicken Fritters

• Using a sharp knife, dice chicken into 1/3″ thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.
• Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
• Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed.
• To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

Recipe Notes

*To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken patty is browning too fast, adjust your heat down.

Banana pudding is a dessert that can be prepared in multiple ways and always retains its fresh texture. Fruit desserts are always a good option for those who want to have desserts and sweets in a healthy way. Variety is one of the characteristics of this preparation, and there are options for all tastes.

Next, we will see a very easy, tasty, and healthy recipe. It should be noted that it does not contain sugar since the sweetness of bananas replaces it. To try different options, there are other ingredients that can be very well integrated into this recipe, such as apple, chocolate, or cinnamon.to make this amazing and delicious banana pudding you’ll need the following ingredients:

Ingredients :

2 and 1/4 cup flour.
3 mashed bananas.
1/2 m p. Bicarbonate.
Baking Powder.
2 eggs.
Vanilla.
Read also: Banana Caramel Inverted Cake
A cup of Rayeb milk, an alternative is a cup of milk with MC vinegar.
3/4 cup powdered sugar.
salt.
1/2 cup unsalted butter.
1/2 cream box.
Cinnamon.
A little banana spirit “from the supermarket and dispensable”.
Vanilla.
Dried raisins with dried colored berries “1/2 cup”.

How to make :

In a blender put the butter and sugar and mix well until it becomes creamy, then add the eggs one by one with the mixing, then add the vanilla, yogurt and cream and mix all well.

Add the mashed banana and banana spirit and beat all well until combined, then mix the dry ingredients and add the liquid mixture to them, and stir well until the mixture is homogeneous.

Grease the cake tray with butter and spread a pinch of flour.

Read also: Banana Cake with delicious and crunchy cinnamon

Pour the cake mixture and spread the dried raisins and berries on top, and enter into a preheated oven at 180 degrees until fully cooked and served with tea.

This simple homemade recipe is TO DIE FOR! The butter makes these biscuits soft and moist on the inside, with a flaky crust on the outside. Add a little jam or jelly, and you’ve got heaven.

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

Ingredients

• 2 1/2 cups all-purpose flour

• 2 cups buttermilk

• 1 stick butter

• 4 tsp baking powder

• 4 tsp sugar

• 2 tsp sal

Instructions

1) Preheat the oven to 450 degrees.
2) Combine all of the dry ingredients in a medium sized bowl.
3) Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed.
4) Melt the butter in a microwave safe bowl, and then pour it into an 8×8 or 9×9 baking dish (make sure that your pan is not too small or shallow so that the butter doesn’t drip out of the pan while it’s baking).
5) Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides.
6) Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares.
7) Bake for 20-25 minutes or until golden brown on top.

Ingredients:

• 2 Ribeye steaks (1 to 1.5 inches thick)
• 2 tablespoons olive oil
• 2 cloves garlic, minced (optional)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons butter (optional)
• Fresh rosemary or thyme sprigs (optional)
• Meat thermometer

Instructions:

1. Prepare the Steaks: Take the Ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This allows for more even cooking.
2. Season the Steaks: Season both sides of the steaks generously with salt and freshly ground black pepper. You can add minced garlic at this point for extra flavor.
3. Preheat the Grill or Pan: If you’re grilling, preheat your grill to high heat. If you’re using a skillet, heat it over medium-high heat. You want it to be very hot.
4. Oil the Steaks: Brush both sides of the steaks with olive oil. This helps prevent sticking and promotes a nice sear.
5. Cook the Steaks: Place the steaks on the grill or in the hot skillet. Cook for about 4-5 minutes on each side for medium-rare, or adjust the cooking time to your desired level of doneness. You can use a meat thermometer to check the internal temperature. For medium-rare, it should be around 130°F (54°C).
6. Add Butter and Herbs (Optional): In the last minute or so of cooking, you can add a pat of butter and some fresh rosemary or thyme sprigs to the skillet. Tilt the skillet and spoon the melted butter over the steaks for extra flavor.
7. Rest the Steaks: Remove the steaks from the grill or skillet and let them rest for a few minutes on a cutting board. This allows the juices to redistribute and keeps the steaks juicy.
8. Slice and Serve: After resting, slice the Ribeye steaks against the grain and serve immediately.

Enjoy your perfectly cooked Ribeye steaks! They pair wonderfully with mashed potatoes, grilled vegetables, or a fresh salad.

Ingredients:

For the Pecan Topping:

• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1 1/2 cups pecan halves

For the Cake Batter:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Prepare the Pecan Topping: In a small saucepan over medium heat, melt 1/2 cup of unsalted butter. Stir in the brown sugar until it’s well combined and begins to bubble. Remove from heat.
3. Pour the caramelized mixture into the bottom of the prepared cake pan. Sprinkle the pecan halves evenly over the caramel.
4. Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
5. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
6. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
8. Assemble and Bake: Pour the cake batter over the pecan topping in the cake pan. Smooth the top with a spatula.
9. Place the cake pan in the preheated oven and bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool and Invert: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, run a knife around the edge of the pan to loosen the cake. Place a serving plate upside down over the top of the cake pan, and quickly invert the cake onto the plate. Carefully remove the cake pan, leaving the pecan topping on top.
11. Serve: Your Pecan Upside Down Cake is now ready to be served. Enjoy a slice of this delicious treat with a dollop of whipped cream or a scoop of vanilla ice cream.

This cake is a delightful blend of caramelized pecans and moist, tender cake. It’s perfect for dessert or a special occasion. Enjoy!

Ingredients:

For the Beef Filling:

• 1 pound ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 (4 oz) can diced green chilies
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste

For the Sauce:

• 2 cups enchilada sauce (store-bought or homemade)
• 1/2 cup sour cream

For the Assembly:

• 12 small corn tortillas
• 2 cups shredded Mexican blend cheese
• Chopped fresh cilantro (for garnish)
• Sliced jalapeños (optional, for garnish)

Instructions:

1. Prepare the Beef Filling: In a large skillet, cook the ground beef over medium-high heat until it’s browned and cooked through. Drain any excess fat.
2. Add the finely chopped onion and minced garlic to the skillet with the cooked beef. Sauté for a few minutes until the onion is translucent.
3. Stir in the diced tomatoes, diced green chilies, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld. Remove from heat and set aside.
4. Make the Sauce: In a separate bowl, mix the enchilada sauce and sour cream until well combined. This will be your delicious sauce for the sanchiladas.
5. Assemble the Sanchiladas: Preheat your oven to 350°F (175°C). Take each corn tortilla and spoon a generous portion of the beef filling into the center. Sprinkle some shredded cheese on top of the beef.
6. Roll up the tortilla tightly and place it seam side down in a greased 9×13-inch baking dish. Repeat this process with the remaining tortillas.
7. Pour the enchilada sauce mixture evenly over the rolled tortillas. Make sure they are well coated.
8. Sprinkle the remaining shredded cheese over the top.
9. Bake: Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and the sanchiladas are heated through.
10. Garnish and Serve: Remove the foil and bake for an additional 5 minutes to lightly brown the cheese. Garnish with chopped cilantro and sliced jalapeños, if desired.
11. Serve: Serve your Beef and Cheese Mexican Sanchiladas hot. They are great with a dollop of sour cream and a side of guacamole or salsa.

Enjoy your delicious homemade sanchiladas with the rich beef filling and cheesy goodness!