Never heard of this before, but the moment I tasted it, I couldn’t stop until my bowl was clean

 

Hungarian Mushroom Soup

Hungarian Mushroom Soup has been a staple in Hungary for many years, delivering a hearty and flavorful punch in every spoonful. Perfect for those cold evenings, this soup offers both warmth and comfort and is a testament to Hungary’s rich culinary history. Notably, the mushrooms and paprika stand out, paying homage to traditional Hungarian flavors.

You can serve this versatile soup in numerous ways. Complement its robust taste with a slice of crispy bread or garlic toast. For a more fulfilling meal, pair it with a refreshing salad or sandwich. Elevate its flavors with a touch of sour cream or a sprinkle of fresh herbs like dill or parsley.

Hungarian Mushroom Soup Recipe

Ingredients

• 1 pound fresh button mushrooms (keep 1 cup aside for garnish)
• 4 tablespoons unsalted butter
• 2 cups diced onions
• 2 teaspoons dried dill
• 1 tablespoon Hungarian sweet paprika
• 1 tablespoon soy sauce
• 1 cup whole milk
• 1/2 cup sour cream
• 2 cups vegetable broth
• 2 tablespoons cornstarch
• 2 teaspoons lemon juice
• 1/5 cup fresh parsley, chopped
• Salt and pepper, to taste

Preparation

1. In a sizeable pot, melt butter over medium heat.
2. Toss in onions and sauté till they’re soft and clear.
3. Add the mushrooms (except the 1 cup you set aside) and cook until they’re browned and their juices start oozing out.
4. Mix in the dill, paprika, and soy sauce.
5. Introduce the vegetable broth and let the mix simmer gently.
6. In a bowl, blend the cornstarch with a bit of cold water to make a paste. Stir this into the soup till it thickens.
7. Add the milk and simmer for a couple more minutes.
8. On low heat, integrate the sour cream and lemon juice into the soup.
9. Season to your liking with salt and pepper.
10. In another pan, fry the 1 cup of mushrooms you set aside until golden and use these for garnish.
11. Serve the soup in bowls, topping each with the fried mushrooms and a dash of parsley.

Dive into the heartwarming flavors of this Hungarian Mushroom Soup, an embodiment of Hungarian culinary artistry. Relish the harmonious blend of mushrooms, paprika, and creaminess that ensures every bite is an experience in itself.

These are my fave pick-me-up in the morning or afternoon

 

Blueberry Biscuits

Do you crave a warm breakfast treat that will leave you wanting more? Look no further than these mouthwatering Blueberry Biscuits! Bursting with juicy blueberries and a tender, buttery texture, these biscuits are the perfect way to start your day on a sweet note. Not only are they great for the morning, but they are also a terrific afternoon pick-me-up.

From the moment I took my first bite, I was transported to a blissful state of breakfast heaven. The buttery biscuit dough, speckled with plump blueberries, melted in my mouth. Each bite was a delightful burst of sweetness, perfectly balanced with a subtle tang from the blueberries. I couldn’t help but savor every moment, relishing in the comforting flavors that filled my kitchen.

Ingredients

• 2 cups all-purpose flour
• 3 ounces blueberries
• 1 cup cold milk
• 1/3 cup granulated sugar
• 5 tablespoons butter
• 4 teaspoons baking powder
• 1 teaspoon salt

For the optional glaze:

• 1 cup powdered sugar
• 1/2 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1/8 cup water

Preparation

1. Preheat the oven to 450°F (230°C).
2. In a large bowl, combine the salt, sugar, flour, and baking powder. Mix them together.
3. Add cold milk and blueberries to the dry ingredients. Stir until well combined.
4. Cut cold butter into pieces. Evenly distribute the cold butter pieces over the biscuit dough.
5. Fold and knead the dough until the butter is spread evenly throughout. Repeat this process until all the butter pieces are incorporated into the dough.
6. Place the dough on a floured surface and roll it to a thickness of about 1/4 to 1/8 inch.
7. Using a biscuit cutter, cut approximately 6 biscuits from the dough.
8. Bake the biscuits for around 8-12 minutes, or until golden brown.
9. Melt 1 tablespoon of butter in the microwave and brush it gently on top of the hot biscuits.
10. If using, drizzle the glaze over the biscuits.

Trust me when I say that these Blueberry Biscuits will become a delightful addition to your breakfast or brunch routine. The combination of sweet blueberries and buttery biscuit is simply irresistible. So go ahead, save this recipe, and share the joy of these blissful biscuits with your loved ones. Happy baking!

Outback Steakhouse Alice Springs Chicken

 

Alice Springs Chicken - Outback Steakhouse Copycat

This is a perfect duplicate of the famous Outback Steakhouse Alice Springs Chicken. This is really a simple recipe, Boneless Chicken Breast topped with Cheese and Bacon. This goes to prove that not all great dishes have tons of ingredients in order to make them taste as good as they do. Think about that next time you consider spending hard-earned money at a Fancy restaurant for the same food you could make yourself.

Ingredients

• 3 large boneless skinless chicken breasts
• 6 slices of thick-cut bacon
• 2 cups shredded cheddar cheese
• Salt and pepper, to taste
• 1/3 cup chopped green onions, for garnish

Preparation

Step 1: Preheat Oven

1. Preheat the oven to 350°F (175°C).

Step 2: Prepare Chicken

1. Slice each chicken breast in half lengthwise.
2. Season each side of the chicken with salt and pepper to taste.
3. Place the chicken breasts on a baking sheet and bake for 25 minutes.

Step 3: Cook Bacon

1. While the chicken is cooking, partially cook the bacon until the fat is all rendered, but it is not crispy yet.

Step 4: Add Bacon to Chicken

1. Remove the chicken from the oven.
2. Cut each piece of bacon in half and place the strips of bacon on top of each piece of chicken.
3. Return the chicken to the oven and cook for an additional 10 minutes.

Step 5: Add Cheese

1. Remove the chicken from the oven again.
2. Top with the shredded cheddar cheese and bake for another 5 minutes, or until the cheese is melted and bubbly.

Step 6: Garnish and Serve

1. Top with chopped green onions for garnish before serving.

Enjoy this delicious Alice Springs Chicken, a perfect replica of the Outback Steakhouse favorite!

GARLIC BUTTER POTATOES STEAK

 

Grilled Steak and Garlic Butter Potatoes

Ingredients

For the Potatoes:

• 1/2 cup (125 mL) garlic butter, divided
• 26 ounces (740 g) Yukon potatoes, washed (peeled or unpeeled), cut into chunks
• 1/4 cup (65 mL) diced onion
• 2 tsp fresh parsley
• Salt and black pepper, to taste
• 1/3 cup (85 mL) cooked diced bacon
• 1/3 cup (85 mL) green onions (or shallots), sliced

For the Steak:

• 2 pounds (908 g) tenderloin or rib eye, at room temperature
• Salt, to taste
• 1/4 cup (65 mL) grated cheddar cheese
• 1/4 cup (65 mL) grated mozzarella cheese

Preparation

Step 1: Preheat Grill

1. Preheat grill to medium-high.

Step 2: Prepare the Garlic Butter

1. Divide the garlic butter in half and melt one half in the microwave for 20-30 seconds.

Step 3: Prepare the Potatoes

1. Blend the potatoes and diced onion in a bowl.
2. Pour the melted garlic butter over the potatoes and onion, then set aside.

Step 4: Prepare the Steak

1. Slice the meat into 2-inch thick slices.
2. Spread the remaining unmelted garlic butter over the steak to coat evenly.

Step 5: Assemble the Foil Packets

1. Tear four or six 15-inch (40 cm) pieces of aluminum foil and lay them out on a work surface.
2. Spread the steak and potatoes on the top half of each sheet.
3. Sprinkle with parsley and season with salt and pepper.
4. Fold the sides of the foil over the steak and potatoes, then fold the entire bottom half of the foil over the ingredients to join the ends. Seal to prevent liquid from spilling out.

Step 6: Grill the Packets

1. Place foil packets on the hot grill, cover, and cook for 7 minutes on one side.
2. Flip and cook the other side for 5 minutes more, until the potatoes are cooked through.

Step 7: Add Cheese and Bacon

1. Carefully open the packets (watch out for escaping steam).
2. Sprinkle the cheese over the potatoes and allow it to melt for another 3 minutes while leaving the packets on the grill.
3. Top the potatoes with the cooked bacon and green onions. Season with a little more salt and pepper if needed.

Enjoy!

After eating this, I’m never having salmon any other way!

 

Honey Lime Garlic Salmon

Ingredients

• 4 (6-ounce) salmon fillets
• Salt and pepper, to taste
• 4 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 2 tablespoons honey
• 1 tablespoon lime juice
• Zest of 1 lime
• 2 tablespoons freshly chopped parsley, for garnish
• Lime wedges, for serving

Preparation

Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C).
2. Line a baking sheet with foil or parchment paper for easy cleanup.

Step 2: Prepare the Salmon

1. Season the salmon fillets with salt and pepper and place them on the prepared baking sheet.

Step 3: Make the Sauce

1. In a small bowl, mix the melted butter, garlic, honey, lime juice, and lime zest.
2. Evenly drizzle the mixture over the salmon fillets.

Step 4: Bake the Salmon

1. Bake for 15-18 minutes, or until the salmon easily flakes with a fork.
2. For a golden finish, broil for the last 2-3 minutes, watching carefully to avoid burning.

Step 5: Serve

1. Sprinkle with freshly chopped parsley and add a squeeze of lime.
2. Serve hot with lime wedges on the side.

Variations & Tips

• For a spicy twist, include red pepper flakes or a touch of sriracha in the butter mix.
• Bottled lime juice can substitute for fresh in a pinch, though fresh lime offers unmatched zest.
• Make extra sauce for an easy meal prep solution—it’s delicious on chicken or roasted vegetables.
• Transform leftovers into a new meal by flaking the salmon over a salad or mixing it into pasta.
• Don’t forget the parsley garnish for a touch of elegance and a pop of color.

Enjoy!

Lemon Cake To Die For

 

Lemon Cake with Lemon Glaze

Ingredients

Cake

• 1 box yellow cake mix
• 1 box instant lemon pudding
• 2/3 cup oil
• 3 eggs
• 2/3 cup water
• 1 tsp vanilla
• 1 tsp lemon zest

Glaze

• 2 cups powdered sugar
• 2 tbsp unsalted butter, melted
• 2 tbsp heavy whipping cream
• 1/4 cup lemon juice
• Pinch of lemon zest

Preparation

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking pan.

Step 2: Prepare the Cake Batter

1. In a large mixing bowl, combine the yellow cake mix, instant lemon pudding mix, oil, water, eggs, vanilla, and lemon zest.
2. Mix together until just combined.
3. Spread the batter evenly in the prepared baking pan.

Step 3: Bake the Cake

1. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
2. Remove the cake from the oven and set it on a wire rack to cool slightly.

Step 4: Prepare the Glaze

1. In a mixing bowl, combine the powdered sugar, lemon zest, half of the lemon juice, whipping cream, and melted butter.
2. Add more lemon juice as needed to achieve your desired thickness for the glaze.

Step 5: Glaze the Cake

1. Pour the glaze over the still warm cake.
2. Let the glaze harden slightly before serving.

Enjoy!

Chicken Salad like the one from a deli

 

Delicious Chicken Salad

When making a delicious chicken salad, the most important ingredient should always be the chicken. That said, you can add many things to this traditional recipe to customize it to your taste.

This homemade chicken salad is a great recipe to enjoy a deli-style meal. Discover how to prepare a tasty and simple chicken salad!

Chicken salad is a popular choice for picnics in warm weather, right? I get it every summer, and so does everyone I know. I believe I have been eating it since I was a child! It is a very important part of something. I think that if you live in the United States, you probably like chicken salad, no matter who you are!

Ingredients

• 500 grams of boneless chicken breast, cut into small pieces
• 300 grams of boneless chicken thigh, cut into small pieces
• 2 tablespoons of olive oil
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of black pepper
• 1/2 teaspoon of dried onion
• 2/3 cup of mayonnaise
• 3 pieces of celery, chopped
• Sea salt and black pepper to taste

Instructions

Step 1: Prepare the Chicken

1. Preheat your oven to 350°F (175°C).
2. Lightly coat the chicken breasts and thighs with olive oil.
3. Sprinkle with onion powder, ground black pepper, and sea salt.

Step 2: Cook the Chicken

1. Place the chicken in a baking dish and loosely cover with aluminum foil.
2. Bake for 25 to 30 minutes, or until the thickest part of the breast reaches an internal temperature of at least 165°F (74°C).

Step 3: Cool and Chop the Chicken

1. Let the chicken cool down for 10 minutes, then refrigerate for 1 hour.
2. Once cooled, cut the chicken breasts and thighs into small pieces, about 1/4 inch long and 1/2 inch wide.

Step 4: Mix the Ingredients

1. In a large bowl, combine the chopped chicken, celery, and mayonnaise.
2. Ensure all the ingredients are mixed well.
3. Cover and refrigerate for 1 to 2 hours, or overnight for better flavor.

Step 5: Serve

1. Taste and add more salt and pepper if needed.
2. Serve and enjoy!