Taste your cooking

Homemade Italian Stromboli 🇮🇹

Golden, crispy on the outside and packed with layers of savoury meats and melted cheese, this easy homemade Stromboli is perfect for weeknight dinners, game nights, or sharing with family and friends. Serve it with warm marinara sauce for the ultimate Italian-inspired comfort food.

🛒 Ingredients

1 tube refrigerated pizza dough
8 slices deli ham
10 slices Genoa salami
12 slices sandwich pepperoni
8 slices provolone cheese or 2 cups shredded mozzarella
2 tbsp butter, melted
2 garlic cloves, finely minced
2 tsp fresh parsley, chopped
3 tbsp grated Parmesan cheese

👨‍🍳 Method

1. Preheat your oven following the temperature recommended on the pizza dough packaging.

2. In a small bowl, combine the melted butter, garlic, parsley, and grated Parmesan. Set aside.

3. Line a baking tray with parchment paper and roll the pizza dough into a large rectangle.

4. Layer the ham evenly over the dough, followed by the salami, pepperoni, and finally the cheese.

5. Starting from one long edge, tightly roll the dough into a log, making sure to seal the seam well.

6. Pinch the ends closed and tuck them underneath to keep the filling secure.

7. Using a sharp knife, cut a few shallow slits across the top to allow steam to escape.

8. Brush the entire Stromboli generously with the prepared garlic butter mixture.

9. Bake according to the pizza dough package instructions until the crust is beautifully golden and crisp and the cheese is bubbling.

10. Allow it to rest for 5 minutes before slicing. Serve with your favourite marinara or pizza dipping sauce.

⏱️ Prep Time: 20 minutes
🔥 Cook Time: 25 minutes
🕒 Total Time: 45 minutes
🍽️ Serves: 4

Ultimate Glazed Chicken Leg Quarters with Fries & Fresh Salad 🍗🍟✨

Prep time: 15 minutes
Cooking time: 45 minutes
Servings: 4
Calories: About 780 per serving

This plate matches the photo with glossy roasted chicken leg quarters, golden fries, chopped green herbs, sliced tomatoes, red onion, and a small creamy dipping sauce.

Ingredients 🛒

For the glazed chicken:

🍗 4 chicken leg quarters, skin-on and bone-in
🫒 2 tbsp olive oil
🧂 1 ¼ tsp salt
⚫ ½ tsp black pepper
🌶️ 1 tsp paprika
🧄 3 garlic cloves, finely minced
🍯 2 tbsp honey
🥄 2 tbsp soy sauce
🍋 1 tbsp lemon juice
🧈 2 tbsp melted butter
🌿 2 tbsp chopped fresh parsley

For the fries:

🍟 1 ½ lb frozen fries or fresh-cut potatoes
🧂 Salt, to taste

For the salad and sauce:

🍅 2 tomatoes, sliced
🧅 1 small red onion, sliced into rings
🥣 ½ cup creamy garlic sauce, mayo dip, or honey mustard
🌿 Extra parsley, for garnish
Instructions 👩‍🍳
Preheat the oven. Heat the oven to 400°F / 200°C and line a baking tray with parchment paper or foil.
Season the chicken. Pat the chicken leg quarters dry, then rub with olive oil, salt, pepper, paprika, and minced garlic. Place skin-side up on the tray with space between each piece.
Roast the chicken. Bake for 30 minutes, until the skin starts to brown and the chicken releases juices.
Make the glaze. Stir together honey, soy sauce, lemon juice, and melted butter. Brush generously over the chicken.
Finish roasting. Return the chicken to the oven for 10–15 minutes, brushing once more halfway through, until deeply glossy and the thickest part of the thigh reaches 165°F / 74°C without touching bone. Food Network uses 165°F as the doneness point for chicken legs and thighs, BBC Good Food bakes drumsticks at 200°C, and Serious Eats notes 165°F as a target for thighs and drumsticks.
Cook the fries. While the chicken finishes, bake or fry the fries according to package directions, usually 425°F / 220°C for 20–25 minutes, until golden and crisp. Salt while hot.
Garnish the chicken. Brush the hot chicken with any remaining pan glaze and sprinkle with chopped parsley for the green herb finish shown in the photo.
Assemble the plate. Pile fries onto a serving platter, add the glazed chicken leg quarters, tomato slices, red onion rings, and a small bowl of creamy sauce.
Helpful Notes & Variations ✨

For extra caramelization, broil the chicken for 1–2 minutes at the end, watching closely so the honey glaze does not burn.
Use barbecue sauce instead of the honey-soy glaze for a smoky version.
The chicken is done when the juices run clear and the thermometer reads 165°F / 74°C in the thickest part.
Add cucumber slices or lettuce if you want a fresher salad plate.

Brochettes de poulet à l'ail ultime avec pommes de terre rôties et carottes 🍢🧄🥔

D'après la photo fournie.

Temps de préparation : 20 minutes (plus 30 minutes de marine)
Temps de cuisson : 30–35 minutes
Portions : 4
Calories : environ 640 kcal par portion

🛒 Ingrédients
🍗 Pour les brochettes de poulet
2 grosses poitrines de poulet coupées en cubes de taille bouchée
2 cuillères à soupe d'huile d'olive
3 gousses d'ail hachées
1 cuillère à soupe de moutarde de Dijon
1 cuillère à soupe de miel
1 cuillère à thé de paprika fumé
1 cuillère à thé d'assaisonnement italien
1 ⁄2 cuillère à thé d'oignon en poudre
Sel et poivre noir fraîchement moulu
Brochettes en bois ( trempées d'eau pendant 30 minutes)
🥣 Sauce crémeuse à l'ail
2 cuillères à soupe de beurre
2 gousses d'ail hachées
1 tasse (240 ml) de crème lourde
1 ⁄2 tasse (50 g) de parmesan râpé
1 cuillère à thé de moutarde de Dijon
Sel et poivre noir
2 cuillères à soupe de persil frais haché
🥔 Légumes rôtis
6 pommes de terre moyennes coupées en gros morceaux
4 carottes pelées et coupées en morceaux épais
2 cuillères à soupe d'huile d'olive
1 cuillère à thé d'ail en poudre
1 cuillère à thé de thym séché
Sel et poivre noir
🌿 Garnir
1 cuillère à soupe de persil frais haché
👩 🍳 Instructions
Préchauffer le four à 220°C (425°F). Jetez les pommes de terre et les carottes avec l'huile d'olive, l'ail en poudre, le thym, le sel et le poivre. Étalez-les sur un plateau de cuisson.
Faites cuire les légumes pendant 30–35 minutes, en tournant à mi-chemin, jusqu'à ce qu'ils soient dorés et tendres.
Dans un bol, combiner huile d'olive, ail, moutarde de Dijon, miel, paprika fumé, assaisonnement italien, poudre d'oignon, sel et poivre. Enrober les cubes de poulet et mariner pendant 30 minutes.
Enfiler le poulet sur des brochettes trempées. Griller sur un barbecue, une poêle à griller ou sous un four chaud à griller pendant 10–12 minutes, en tournant toutes les quelques minutes, jusqu'à ce que le poulet atteigne une température interne de 74°C (165°F).
Pendant ce temps, faites fondre le beurre dans une casserole. Faites sauter l'ail pendant environ 30 secondes jusqu'à ce qu'il parfume. Remuez la crème et la moutarde de Dijon, puis faites mijoter doucement pendant 3–4 minutes. Ajoutez le parmesan et remuez jusqu'à ce que vous soyez lisse Assaisonner avec du sel, du poivre et du persil.
Disposez les brochettes de poulet grillé sur les pommes de terre rôties et les carottes. Cuillère la sauce à l'ail chaude et crémeuse sur le poulet et finissez avec un supplément de persil.
💡 Notes & Variations
Les cuisses de poulet peuvent être remplacées par des brochettes encore plus juteuses.
Pour une sauce plus légère, utilisez la moitié-moitié au lieu de la crème lourde, même si elle sera moins riche.
Ajoutez des champignons ou des oignons aux brochettes pour plus d'arôme.
Servir avec une salade verte fraîche ou des légumes à la vapeur

Creamy Chicken Pasta 🍝🍗
Enjoy a delightful Creamy Chicken Pasta that's rich, flavorful, and easy to whip up for a comforting meal!
Ingredients:
1 chicken breast
1 cup chicken broth
1 tablespoon flour
1 teaspoon garlic powder
Salt and pepper, to taste
2 teaspoons Italian seasoning
1-2 tablespoons olive oil
3 tablespoons butter
3 cloves garlic, minced
1 ¼ cups half and half
½ chicken bouillon cube
⅓ cup grated Parmesan cheese
⅓ cup grated Romano cheese
½ lb pasta of your choice
1 lemon (optional)
½ teaspoon each: onion powder, garlic salt, oregano, basil, mustard powder, dried parsley
⅛ teaspoon smoked paprika
Instructions:
Prepare the Sauce:
In a bowl, blend the half and half with the chicken broth and all the dried seasonings. Set aside.
Cook the Chicken:
Slice the chicken breast in half lengthwise to create thinner cuts. Season with salt, pepper, and Italian seasoning, then lightly coat with flour.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden, about 3-4 minutes per side. Let it rest for 10 minutes, then slice into strips.
Deglaze the Pan:
While the water for the pasta is boiling, deglaze the skillet with chicken broth, scraping up any flavorful bits from the bottom.
Make the Sauce:
Once the broth has reduced, add the butter and minced garlic. Let it sizzle for a minute, then stir in the flour, cooking for an additional 2 minutes.
Gradually mix in the chicken broth/half and half mixture. Add the bouillon cube and keep at a low simmer.
Cook the Pasta:
Cook the pasta in boiling salted water until al dente, reserving a cup of pasta water before draining.
Combine and Serve:
Melt the Parmesan and Romano cheeses into the sauce, stirring until smooth. Combine the drained pasta with the chicken strips and sauce, tossing until everything is evenly coated.
Serve your creamy chicken pasta hot, and add a squeeze of lemon for a bright finish if desired! Enjoy!

Best Sticky BBQ Chicken with Golden Fries, Potatoes & Slaw 🍗🍟

Prep time: 25 minutes
Marinating time: 30 minutes
Cooking time: 30 minutes
Servings: 4
Calories per serving: Around 760

Ingredients

For the glazed chicken

🍗 4 boneless, skinless chicken breasts
🫒 2 tbsp olive oil
🍅 ½ cup barbecue sauce
🍯 1 tbsp honey
🧄 2 grated garlic cloves
🌶️ 1 tsp smoked paprika
🧂 1 tsp salt
⚫ ½ tsp black pepper
🌿 2 tbsp chopped parsley

For the crispy sides
10. 🍟 680 g thick-cut fries
11. 🥔 450 g baby potatoes, halved
12. 🫒 1 tbsp olive oil
13. 🧂 ½ tsp salt
14. 🌶️ ½ tsp paprika

For the coleslaw
15. 🥬 3 cups shredded cabbage
16. 🥕 1 small shredded carrot
17. 🧅 ¼ red onion, finely sliced
18. 🥄 ⅓ cup mayonnaise
19. 🍋 1 tbsp lemon juice
20. 🧂 ¼ tsp salt
21. ⚫ ¼ tsp black pepper

Instructions
Mix the BBQ marinade. Stir together olive oil, barbecue sauce, honey, garlic, smoked paprika, salt, and pepper. Add the chicken breasts and turn them until completely coated.
Let the chicken absorb flavor. Cover and marinate for 30 minutes. This gives the chicken a deeper color and helps the sauce caramelize on the grill.
Cook the potatoes and fries. Preheat the oven to 425°F / 220°C. Season the baby potatoes with oil, salt, and paprika, then roast them with the fries for 25–30 minutes, turning once.
Prepare the creamy slaw. Combine cabbage, carrot, and red onion in a bowl. Stir in mayonnaise, lemon juice, salt, and pepper until the vegetables are lightly coated and crunchy.
Grill the chicken breasts. Cook over medium-high heat for 4–5 minutes per side, then brush with a little more barbecue sauce and cook briefly until sticky and charred in spots. The thickest part should reach 165°F / 74°C.
Slice and serve. Rest the chicken for 5 minutes, slice into thick strips, and drizzle with extra BBQ sauce. Plate with the fries, baby potatoes, slaw, and a sprinkle of parsley.
Helpful Notes & Variations

Pound very thick chicken breasts slightly so they cook evenly. Add a pinch of cayenne for heat or a little extra honey for a sweeter glaze. The chicken can also be cooked in a skillet, but keep the heat moderate so the BBQ sauce caramelizes without burning.

Garlic Parmesan Ground Beef Penne
Creamy garlic parmesan ground beef penne loaded with melty cheese for a rich high protein dinner

Ingredients:

12 oz penne pasta
1 lb ground beef
2 tbsp butter
1 tbsp olive oil
4 cloves garlic minced
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp black pepper
Salt to taste
1 1/2 cups heavy cream
1/2 cup milk
1 cup grated parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup reserved pasta water
2 tbsp fresh parsley chopped

Directions:

Cook penne in salted boiling water until tender then reserve pasta water and drain
Heat olive oil and butter in a skillet over medium high heat
Add ground beef and cook until browned breaking into crumbles
Stir in garlic garlic powder Italian seasoning salt and black pepper and cook until fragrant
Pour in heavy cream and milk and stir until warmed through
Add parmesan and mozzarella and stir until melted and creamy
Add cooked penne and toss until fully coated
Use reserved pasta water as needed to loosen sauce
Let sit briefly so sauce thickens
Garnish with parsley and serve warm

Serving: 4

Calories: 680
Net Carbs: 46g
Protein: 38g
Fat: 36g

Tips or Variations:

Add spinach or mushrooms for extra flavor and nutrients
Use ground turkey for a lighter version
Swap penne with rotini or rigatoni for a different texture
Add red pepper flakes for a little heat

Triple Chocolate Cheesecake 🍫🍰
Ingredients:

For the crust:

1 1/2 cups chocolate cookie crumbs (like chocolate Oreo or graham crackers) 🍪
1/4 cup sugar 🍬
1/2 cup unsalted butter, melted 🧈
For the chocolate cheesecake filling:

3 (8 oz) packages cream cheese, softened 🧀
1 cup heavy cream 🍶
3/4 cup granulated sugar 🍬
1/2 cup cocoa powder 🍫
3 large eggs 🥚
1 teaspoon vanilla extract 🍦
1/2 cup heavy cream 🍶
1/2 cup semisweet chocolate chips, melted 🍫
For the chocolate ganache filling:

1/2 cup heavy cream 🍶
4 oz semisweet chocolate, chopped 🍫

Instructions:

Make the crust:

Preheat your oven to 325°F (163°C).
In a bowl, mix together the chocolate cookie crumbs, sugar, and melted butter until well combined.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Bake for 8 to 10 minutes, then remove from the oven and let cool. 🏠
Make the cheesecake filling:

In a large mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy.
Add the heavy cream, cocoa powder, and vanilla extract, and continue to beat until
Add the eggs one at a time, mixing after each addition.
Stir together melted chocolate and heavy cream, mixing until smooth and creamy. 🍫🧁
Bake the cheesecake:

Pour cheesecake filling over cooled crust in springform pan.
Bake for 50-60 minutes or until edges are set but center is slightly jiggly.
Turn off oven, crack oven door, and let cheesecake cool in oven for 1 hour.
Remove cheesecake from oven and let cool completely to room temperature. Afterward, refrigerate for at least 4 hours or overnight. 🍰
Make ganache:

In a small saucepan, heat heavy cream over medium heat until it begins to simmer.
Pour hot cream over chopped chocolate and let sit for 1-2 minutes.
Stir until smooth and glossy.
Let the ganache cool slightly before pouring over the chilled cheesecake. 🍫
Top the cheesecake:

Pour the chocolate ganache over the chilled cheesecake, allowing it to drip down the sides.
Refrigerate the cheesecake for an additional 1 hour to set the ganache. 🍫
Serve and enjoy:

Slice and serve the decadent triple chocolate cheesecake! Garnish with chocolate shavings, whipped cream, or chocolate curls for extra flair. 😋

Tips:
For an extra smooth texture, let the cheesecake cool slowly in the oven with the door open.
You can make the cheesecake ahead of time and store it in the refrigerator for up to 3 days.

6 HOMEMADE EMPANADA RECIPES 🥟🔥
Golden, crispy, cheesy, and perfect for sharing! Here are 6 delicious homemade empanada ideas you can make for snacks, lunch, parties, or family dinners.

1. GROUND BEEF EMPANADAS

Ingredients:

Empanada dough discs
1 lb ground beef
1 small onion, chopped
½ bell pepper, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon paprika
1 teaspoon oregano
Salt and black pepper to taste
1 egg, beaten
Oil for frying or baking

Instructions:
Cook the ground beef in a skillet with onion, bell pepper, garlic, tomato paste, paprika, oregano, salt, and pepper until flavorful and fully cooked. Let it cool slightly. Fill each empanada disc with the beef mixture, fold, and seal the edges with a fork. Brush with beaten egg if baking. Bake at 375°F until golden or fry until crispy and browned.

2. CHICKEN AND CHEESE EMPANADAS

Ingredients:

Empanada dough discs
2 cups shredded cooked chicken
1 cup shredded mozzarella or cheddar cheese
2 tablespoons cream cheese
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 egg, beaten

Instructions:
Mix shredded chicken with cheese, cream cheese, garlic powder, paprika, salt, and pepper. Fill each dough disc with the chicken mixture. Fold, seal the edges, and brush with beaten egg. Bake until golden and crispy, or fry until perfectly browned.

3. HAM AND CHEESE EMPANADAS

Ingredients:

Empanada dough discs
1 ½ cups chopped ham
1 ½ cups shredded mozzarella cheese
½ teaspoon oregano
1 egg, beaten

Instructions:
Place chopped ham and mozzarella cheese in the center of each empanada disc. Sprinkle with oregano. Fold, seal well, and brush with beaten egg. Bake until golden brown or fry until crispy and cheesy inside.

4. PIZZA EMPANADAS

Ingredients:

Empanada dough discs
½ cup pizza sauce
1 cup shredded mozzarella cheese
½ cup chopped pepperoni or ham
½ teaspoon Italian seasoning
1 egg, beaten

Instructions:
Add a spoonful of pizza sauce, mozzarella cheese, and pepperoni or ham to each empanada disc. Sprinkle with Italian seasoning. Fold, seal tightly, and brush with egg. Bake or fry until golden, crispy, and cheesy.

5. TUNA EMPANADAS

Ingredients:

Empanada dough discs
2 cans tuna, drained
¼ cup chopped onion
¼ cup chopped bell pepper
2 tablespoons mayonnaise or cream cheese
1 tablespoon tomato sauce
1 teaspoon garlic powder
Salt and pepper to taste
1 egg, beaten

Instructions:
Mix tuna with onion, bell pepper, mayonnaise or cream cheese, tomato sauce, garlic powder, salt, and pepper. Fill the empanada discs, fold, and seal the edges. Brush with beaten egg and bake until golden, or fry until crispy.

6. CHEESE EMPANADAS

Ingredients:

Empanada dough discs
2 cups shredded mozzarella cheese
½ cup cheddar cheese
½ teaspoon oregano
1 egg, beaten

Instructions:
Fill each empanada disc with mozzarella and cheddar cheese. Add a little oregano for extra flavor. Fold, seal very well, and brush with beaten egg. Bake until golden and melted inside, or fry until crispy and gooey.