Caramel Banana Nut Tacos

  Caramel Banana Nut Tacos

Ingredients (Makes 6 tacos)

6 crispy taco shells

3 ripe bananas, sliced

1 cup whipped cream

½ cup chopped nuts (walnuts, pecans, or your choice)

½ cup caramel sauce, for drizzling

Procedure

Prepare the Filling

Slice the bananas and set aside.

Whip the cream if not pre-whipped.

Assemble the Tacos

Fill each taco shell with a layer of sliced bananas.

Top with a generous dollop of whipped cream.

Sprinkle chopped nuts over the cream.

Add Caramel

Drizzle caramel sauce over each taco for a rich, sweet finish.

Serve

Serve immediately to keep the taco shells crisp.

Chef’s Tips

Toast the nuts lightly for extra crunch and flavor.

For a chocolate twist, drizzle some melted chocolate along with caramel.

Perfect for parties, kids’ treats, or a quick indulgent dessert.

Fun, crunchy, creamy, and sweet—these tacos are impossible to resist! 

Cheesy Zucchini Bread

 

Cheesy Zucchini Bread 

Ingredients:

Produce

• 1/4 cup Green onion, chopped

• 1 1/2 cups Zucchini, grated

Refrigerated

• 2 large Eggs

Baking & Spices

• 2 cups All-purpose flour

• 1 1/2 tsp Baking powder

• 1/2 tsp Baking soda

• 1/2 tsp Salt

Dairy

• 1/4 cup Butter, melted

• 1 1/2 cups Cheddar cheese, shredded

• 3/4 cup Sour cream

Instructions:

1. Preheat the Oven:

Preheat the oven to 350°F (175°C) and grease a loaf pan.

2. Prepare Zucchini:

Grate the zucchini and place it in a clean towel or paper towel to squeeze out excess moisture.

3. Mix Wet Ingredients:

In a large bowl, whisk together the eggs, melted butter, sour cream, and green onions.

4. Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

6. Add Zucchini and Cheese:

Fold in the grated zucchini and shredded cheddar cheese.

7. Bake:

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick comes out clean.

8. Cool and Serve:

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!...

Crispy Greek Chicken Tenders (Mediterranean Style

 Crispy Greek Chicken Tenders (Mediterranean Style) 

A high-protein, flavor-packed Mediterranean recipe made with simple pantry herbs and fresh lemon. Juicy, golden, and versatile — perfect for salads, wraps, bowls, or mezze platters.

Ingredients (Serves 4)

1.5 lbs chicken tenders or chicken breast strips

3 tablespoons olive oil

2 tablespoons freshly squeezed lemon juice

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon paprika

1/2 teaspoon ground black pepper

3/4 teaspoon salt

1 teaspoon Dijon mustard (optional, enhances flavor)

Fresh chopped parsley, for garnish

Lemon wedges, for serving

Instructions:

1. Marinate the Chicken

In a large bowl or zip-top bag, whisk together olive oil, lemon juice, garlic, oregano, basil, thyme, paprika, pepper, salt, and Dijon mustard.

Add chicken tenders and toss until evenly coated. Cover and marinate for at least 30 minutes, or refrigerate up to 12 hours for deeper flavor.

2. Cook the Chicken

Heat a large skillet or grill pan over medium-high heat.

Add the marinated chicken pieces and cook for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).

Do not overcrowd the pan; cook in batches if needed.

3. Finish and Serve

Remove chicken from heat. Garnish with chopped parsley and serve with lemon wedges.

Serving Suggestions

Over a Greek salad with cucumbers, olives, and feta

In a whole wheat pita with hummus and tzatziki

Alongside quinoa, couscous, or roasted vegetables

As part of a Mediterranean mezze platter

Nutrition (Per Serving, Approximate)

Calories: 280

Protein: 32 grams

Fat: 15 grams

Carbohydrates: 2 grams

Mongolian Ground Beef Noodles

 

Mongolian Ground Beef Noodles

Ingredients:

1 lb ground beef

8 oz noodles (such as lo mein or spaghetti)

1 tbsp vegetable oil

3 cloves garlic, minced

1-inch ginger, grated

½ cup soy sauce

¼ cup brown sugar

1 tbsp hoisin sauce

1 tbsp cornstarch (optional, for thicker sauce)

1 cup beef broth

3 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Directions:

Cook Noodles: Cook noodles according to package instructions. Drain and set aside.

Brown Beef: In a large skillet, heat oil over medium heat. Add ground beef, cooking until browned and fully cooked. Drain any excess fat.

Add Aromatics: Add garlic and ginger to the skillet with the beef, sautéing for 1-2 minutes until fragrant.

Make Sauce: In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, and beef broth. For a thicker sauce, add cornstarch and whisk until smooth.

Combine: Pour sauce over the ground beef in the skillet, stirring to coat. Bring to a simmer and cook for 3-4 minutes, until sauce thickens slightly.

Add Noodles: Add cooked noodles to the skillet, tossing to coat evenly in the sauce.

Garnish and Serve: Top with chopped green onions and sesame seeds before serving.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Kcal: 400 kcal | Servings: 4 servings

Roasted Carrots with Whipped Ricotta and Hot Honey

 Roasted Carrots with Whipped Ricotta and Hot Honey

Ingredients :

For the Carrots

1 lb carrots, peeled and trimmed

2 tbsp olive oil

½ tsp salt

¼ tsp black pepper

½ tsp smoked paprika (optional)

For the Whipped Ricotta

1 cup whole milk ricotta cheese

2 tbsp extra virgin olive oil

1 tbsp lemon juice

Salt and pepper, to taste

For the Hot Honey

¼ cup honey

½–1 tsp red pepper flakes (adjust to heat preference) 

Instructions :

Preheat Oven

Set oven to 425°F (220°C).

Roast the Carrots

Toss carrots with olive oil, salt, pepper, and paprika.

Spread on a baking sheet in a single layer.

Roast for 20–25 minutes, turning once, until tender and slightly caramelized.

Make the Whipped Ricotta

In a food processor, blend ricotta, olive oil, lemon juice, salt, and pepper until smooth and creamy (about 1–2 minutes).

Prepare the Hot Honey

In a small saucepan, gently warm honey with red pepper flakes over low heat for 1–2 minutes.

Remove from heat and let it infuse.

Assemble

Spread whipped ricotta onto a serving platter.

Arrange roasted carrots on top.

Drizzle with hot honey before serving.

Juicy French Onion Pot Roast

 

Juicy French Onion Pot Roast

Ingredients:

3 lb beef chuck roast

2 large onions, thinly sliced

4 cloves of garlic, minced

2 cups beef broth

1/2 cup red wine

2 tbsp Worcestershire sauce

2 tbsp olive oil

2 tbsp butter

1 tbsp brown sugar

1 tsp dried thyme

Salt and pepper to taste

Instructions:

Preheat oven to 325°F. Season the beef chuck roast with salt and pepper. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set aside. In the same pot, add butter and sliced onions. Cook the onions until they are caramelized, about 10 minutes. Add minced garlic and cook for another 2 minutes. Stir in brown sugar, thyme, Worcestershire sauce, red wine, and beef broth. Bring the mixture to a simmer. Return the beef chuck roast to the pot and cover with the onion mixture. Cover the pot with a lid or aluminum foil and transfer to the preheated oven. Cook for 3-4 hours, or until the roast is tender and easily shreds with a fork. Remove the pot from the oven and let the roast rest for 10 minutes before slicing. Serve the juicy French onion pot roast with the onions and sauce from the pot. Enjoy!

Classic Reuben Bake with Corned Beef, Sauerkraut & Swiss

 Classic Reuben Bake with Corned Beef, Sauerkraut & Swiss

Ingredients

1 lb corned beef, chopped or shredded

1 (14–16 oz) can sauerkraut, well drained and squeezed dry

8 oz Swiss cheese, shredded or sliced

4–5 slices rye bread, cubed

3 large eggs

1½ cups milk or half-and-half

¼ cup Thousand Island (or Russian) dressing

2 tablespoons butter, melted

½ teaspoon black pepper

Optional: ½ teaspoon caraway seeds

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Spread rye bread cubes evenly in the dish and drizzle with melted butter.

Layer corned beef over the bread.

Add an even layer of drained sauerkraut.

Top with Swiss cheese.

In a bowl, whisk together eggs, milk, dressing, and black pepper.

Pour mixture evenly over the casserole, pressing gently so everything absorbs.

Sprinkle with caraway seeds if using.

Cover with foil and bake for 30 minutes.

Uncover and bake 15–20 minutes more, until bubbly and lightly golden.

Rest 5–10 minutes before slicing.

Serving Ideas

Extra Thousand Island on the side

Dill pickles or a simple green salad

Make-Ahead Tip

Assemble up to 24 hours ahead, cover, and refrigerate. Add 5–10 minutes to bake time if chilled.