Fried Chicken Gizzards

 

Southern Fried Chicken Gizzards

Ingredients:

1 pound chicken gizzards

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

Oil for frying

Directions:

Rinse chicken gizzards under cold water and pat dry

Place gizzards in a bowl or zip-top bag, pour in buttermilk, and soak at least 1 hour or overnight for extra tenderness

In a separate bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper

Heat oil in a deep skillet about 1 inch deep over medium heat until shimmering

Remove gizzards from buttermilk, letting excess drip off, then coat in seasoned flour

Carefully fry gizzards in hot oil until golden brown and cooked through, about 5–7 minutes, turning occasionally

Drain on paper towels and serve hot

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Shrimp and Cod in Creamy Garlic Sauce

 

Shrimp and Cod in Creamy Garlic Sauce

Introduction

Shrimp and Cod in Creamy Garlic Sauce is a luxurious yet comforting seafood dish that perfectly balances delicate flavors with rich creaminess. The combination of tender cod and juicy shrimp simmered in a velvety garlic-infused sauce creates a meal that feels indulgent yet wholesome. Ideal for weeknight dinners or special occasions, this recipe celebrates the natural sweetness of seafood while offering restaurant-quality depth in every bite.

Origin and Cultural Significance

This dish draws inspiration from coastal European cuisines — particularly French and Mediterranean traditions — where seafood and cream sauces are culinary staples. Similar dishes can be found in Provençal cooking, where seafood is combined with garlic, cream, and wine to highlight local catch. It embodies the connection between sea and table, showcasing how simple, fresh ingredients can be elevated into gourmet comfort food.

Ingredients and Quantities

SERVES 4

• Shrimp (peeled and deveined): 300 g (about 10 oz)
• Cod fillets (boneless, skinless): 400 g (about 14 oz), cut into chunks
• Butter: 2 tablespoons
• Olive oil: 1 tablespoon
• Garlic (minced): 4 cloves
• Shallot or small onion (finely chopped): 1
• Heavy cream: 1 cup (240 ml)
• White wine or seafood stock: ½ cup (120 ml)
• Lemon juice: 1 tablespoon
• Fresh parsley (chopped): 2 tablespoons
• Salt and black pepper: to taste
• Parmesan cheese (optional): 2 tablespoons, grated

Optional Additions

• Spinach or kale: for extra nutrition and color
• Cherry tomatoes: for a sweet, tangy balance
• Chili flakes: to add a gentle kick
• Mushrooms: to bring earthiness to the creamy base
• Linguine or rice: for serving the sauce as a complete meal

Tips for Success

1. Do not overcook seafood — shrimp and cod cook quickly; remove from heat once opaque and flaky.
2. Use fresh garlic, not powdered, for the best aroma and flavor depth.
3. Deglaze the pan with wine or stock to capture all the browned flavor bits.
4. Simmer gently — avoid boiling the cream sauce to prevent curdling.
5. Balance with acid — a squeeze of lemon brightens the dish and keeps it from feeling too heavy.

Instructions

1. Prepare the seafood:
   Pat shrimp and cod dry with paper towels. Season lightly with salt and pepper.
2. Cook the aromatics:
   Heat butter and olive oil in a skillet over medium heat. Add shallot and sauté until soft and fragrant. Stir in minced garlic and cook for 30 seconds.
3. Add liquid base:
   Pour in the white wine (or seafood stock) and let it simmer for 2–3 minutes to reduce slightly.
4. Add the cream:
   Stir in the heavy cream and bring to a gentle simmer. Cook until the sauce begins to thicken slightly (3–4 minutes).
5. Cook the seafood:
   Add cod chunks first and cook for 3–4 minutes. Then add shrimp and cook another 2–3 minutes, until shrimp turn pink and cod flakes easily.
6. Finish the dish:
   Add lemon juice, chopped parsley, and a sprinkle of Parmesan if desired. Adjust seasoning with salt and pepper.
7. Serve immediately:
   Serve hot over rice, pasta, or with crusty bread to soak up the sauce

Description

The finished dish features flaky, tender cod and juicy shrimp bathed in a creamy, garlicky sauce with a hint of citrus and herbs. The sauce is rich yet balanced — buttery, fragrant, and irresistibly smooth. Every bite brings a harmony of textures and flavors: mild sweetness from the seafood, savory depth from garlic and cream, and freshness from parsley and lemon.

CROCKPOT BEEFY POTATO TACO CASSEROLE

 

CROCKPOT BEEFY POTATO TACO CASSEROLE

Ingredients:

1 lb ground beef

2 cloves garlic minced

1 oz packet taco seasoning

10.5 oz cheddar cheese soup

4 cups potatoes sliced

2 cups shredded cheddar cheese

1 cup beef broth

Instructions:

Brown your ground beef with garlic and drain

Place your potato slices in the bottom of a slightly greased 6-quart crock pot

Spread your ground beef evenly on top of your potatoes

Sprinkle your taco seasoning on top of everything

Spoon your soup evenly on top

Sprinkle your cheese evenly across the top of the everything

Gently pour your beef broth evenly around your crock pot

Cover and cook on low for 4-5 hours or high for 2-2.5 hours

If desired and using a oven safe crock, place in broiler on high for approximately 90 seconds to brown cheese on top

Let it cool for 10-15 minutes before serving.

Parmesan Baked Potatoes - Don't LOSE this Recipe.

     Parmesan Baked Potatoes            - Don't LOSE this Recipe.

 Ingredients

4 medium-sized russet potatoes, peeled and cut into wedges

2 tablespoons olive oil

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Optional: dried herbs such as thyme, rosemary, or oregano

Instructions
Start by preheating your oven to 400°F (200°C). This will ensure the potatoes bake evenly and become crispy. While the oven is heating up, wash and peel the potatoes.

After peeling, cut the potatoes into wedges to ensure they cook thoroughly. The wedges should be uniform in size to promote even baking.

In a large mixing bowl, add the potato wedges and drizzle them with olive oil. Toss the potatoes gently to coat them evenly in oil, ensuring each wedge is well covered.

Next, combine the garlic powder, onion powder, salt, and pepper in a small bowl, then sprinkle the seasoning mix over the oiled potatoes. Toss the potatoes again to distribute the seasoning evenly.

Now, sprinkle the grated Parmesan cheese over the potatoes. Use your hands or a spoon to press the cheese gently into the potatoes, making sure it sticks to the surface.

This will help create that crispy, cheesy crust when the potatoes bake. Lay the seasoned potato wedges in a single layer on a baking sheet, ensuring they’re not overlapping, so they cook evenly.

Place the baking sheet in the preheated oven and bake the potatoes for 30-40 minutes, or until they are golden brown and crispy.

Halfway through the baking time, flip the potato wedges to ensure they cook on both sides. Keep an eye on the potatoes as baking times may vary depending on the size of the wedges.

Once the potatoes are crispy and golden, remove them from the oven. If desired, sprinkle freshly chopped parsley on top for an extra burst of color and freshness.

Serve the Parmesan baked potatoes hot with your favorite dipping sauce or as a side dish to any meal.

Mediterranean quesadillas with spinach feta mozzarella and red onion

 

Mediterranean quesadillas with spinach feta mozzarella and red onion

Ingredients

For the Filling:

1½ cups baby spinach (roughly chopped)

½ small red onion, thinly sliced

½ cup crumbled feta cheese

¾ cup shredded mozzarella cheese (or a mix of mozzarella + provolone)

1 tbsp olive oil

½ tsp dried oregano or Italian herbs

Pinch of black pepper

Optional: 1 tbsp chopped sun-dried tomatoes or olives for extra Mediterranean flavor

For the Quesadillas:

4 medium flour or whole wheat tortillas (8-inch)

1 tbsp olive oil

For Serving (optional):

Greek yogurt or tzatziki sauce

Fresh lemon wedges

Fresh parsley or basil, chopped

Instructions

1. Prepare the Filling

1. Heat 1 tbsp olive oil in a skillet over medium heat.

2. Add sliced red onion and sauté for 2–3 minutes until slightly softened.

3. Add spinach and cook for 1 minute, just until wilted.

4. Remove from heat and stir in feta, mozzarella, oregano, and pepper.

5. Mix well — the warm veggies will start to soften the cheeses slightly.

2. Assemble the Quesadillas

1. Place one tortilla on a flat surface.

2. Spread half of the filling evenly over it, leaving a small border around the edges.

3. Top with another tortilla to form a sandwich.

4. Repeat with remaining ingredients to make the second quesadilla.

3. Cook the Quesadillas

1. Heat a nonstick pan or skillet over medium heat and brush lightly with olive oil .

2. Place a quesadilla in the pan and cook for 2–3 minutes per side, pressing gently with a spatula, until golden brown and crisp.

3. Remove and let rest for a minute before cutting into wedges.

4. Repeat with the second quesadilla.

4. Serve

Slice into triangles and serve warm with a dollop of Greek yogurt or tzatziki.

Garnish with fresh herbs and a squeeze of lemon juice for extra brightness.

Cheesecake Deviled Strawberries

 Cheesecake Deviled Strawberries

Ingredients:

18 to 24 large fresh strawberries

1 cup heavy whipping cream

1 (8 oz) package cream cheese, softened

1/3 cup sour cream

2/3 cup white granulated sugar

1 teaspoon vanilla extract

Optional: crushed graham crackers or mini chocolate chips for garnish

Instructions:

Prep the Strawberries

Rinse strawberries and pat dry. Slice each in half lengthwise, then use a melon baller or small spoon to scoop a small hollow in the center of each half. Set aside.

Time: 5 minutes

Whip the Cream

In a large bowl, beat the heavy whipping cream until stiff peaks form.

Time: 4 minutes

Make the Cheesecake Filling

In another bowl, beat cream cheese, sour cream, sugar, and vanilla until smooth and creamy.

Time: 5 minutes

Combine the Mixtures

Gently fold the whipped cream into the cheesecake mixture until fully combined and fluffy.

Time: 3 minutes

Fill the Strawberries

Spoon the filling into a piping bag fitted with a star tip. Pipe a swirl into each strawberry half.

Time: 5 minutes

Chill and Garnish

Sprinkle with crushed graham crackers or mini chocolate chips if desired. Chill for at least 30 minutes before serving.

Time: 30 minutes

Prep Time: 20 minutes

Chill Time: 30 minutes

Total Time: 50 minutes

Calories: Approximately 90 kcal

Servings: 18 to 24 pieces

Classic Aussie Rice Salad

 Classic Aussie Rice Salad: Colourful, Crunchy, Creamy Summer Favourite! perfect for BBQs, picnics, Christmas lunch and every Aussie gathering! 

Ingredients:

Salad Base:

- 3 cups cooked long-grain rice, cooled completely

- 1 cup corn kernels (fresh, tinned or thawed frozen)

- 1 cup diced pineapple (fresh or tinned, drained)

- ½ cup red capsicum, finely diced

- ½ cup celery, finely diced

- ¼ cup spring onion, sliced

- ¼ cup sultanas

- 2 tbsp chopped parsley

- ¼ cup toasted slivered almonds or cashews (optional)

Creamy Dressing:

- 1 cup whole-egg mayonnaise

- 1 tbsp Dijon mustard

- 2 tbsp lemon juice or white vinegar

- 1 tbsp mango chutney (optional, for sweetness)

- Salt and pepper, to taste

Optional Add-Ins:

- ½ cup peas

- ½ cup grated carrot

- 1 diced apple (for extra crunch)

- 1 tsp curry powder (for curried rice salad twist)

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Directions:

1️⃣ Cook + cool rice:

1. Cook rice according to packet directions.

2. Spread onto a tray to cool completely - prevents the salad going mushy.

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2️⃣ Make the dressing:

3. Whisk mayo, mustard, lemon/vinegar, chutney, salt and pepper until smooth.

4. Taste and adjust - tangy is best!

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3️⃣ Build the salad:

5. In a large bowl combine cooled rice, corn, pineapple, capsicum, celery, spring onion, sultanas and parsley.

6. Add nuts or peas if using.

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4️⃣ Dress + chill:

7. Pour dressing over salad and mix gently to coat every grain.

8. Chill 1–2 hours (or overnight) to let flavours develop.

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To serve:

A bright, creamy, fruity salad - perfect with BBQ meat, prawns, ham, chicken or Christmas platters!