Beef Chili

Beef Chili

The beef chili is a dish of Mexican origin, suitable for those who enjoy dishes that belong to other countries or for those who want to try to replicate a dish already tasted earlier during a holiday.

It is made by cooking and flavoring minced beef with a range of spices and spicy pepper.

Let’s see how to make it.

Ingredients

  • 500 g minced beef
  • 5 green peppers
  • 1 onion
  • 1 teaspoon paprika
  • 1 teaspoon chili pepper
  • 1 clove of garlic
  • 300 g peeled tomatoes
  • Meat broth, to taste
  • 300 g cooked beans
  • 1 tablespoon sugar
  • Salt, to taste
  • Pepper, to taste
  • Extravirgin olive oil, to taste

Beef Chili

Directions

Start with the onion. Chop it finely with a sharp knife or, for an even finer result, with a mixer. Do the same with garlic.

Then take a pan and fry the onion and garlic in plenty of extra-virgin olive oil. When the onion and garlic have dried, add the peppers, which in the meantime you have washed and deprived of the inner seeds and filaments present and reduced in small pieces. Mix, stirring constantly.

Now add the chili, paprika and salt and continue cooking. When the peppers have begun to soften, add also the meat, brown it and when it has bleached, add some meat broth.

Add the diced tomato and sugar to your chili with meat and cook for about half an hour on low heat.

Just before your chili is ready, add the beans and cook for about 3 minutes. At this point, your beef chili is ready to be served so pour a drizzle of extra virgin olive oil and serve to your guests when it is still hot so as to appreciate it to the fullest.

Tips

The beef chili should be consumed very hot and immediately after preparing it to taste it better.

You can, however, store your chili in the refrigerator for one day if closed inside an airtight container or covered with cling film.

Banana Cream Cheesecake

Banana Cream Cheesecake

Perfect for a birthday party or just for a snack during the day, the Banana Cream Cheesecake is so tasty and creamy!

It looks so yummy and even children will love it. You can enrich the top just with some banana slices or you can even add a topping to make it even more rich and delicious.

Let’s see how to make it!

Ingredients for crust

  • 1 cup cookies
  • 5 tablespoons melted butter

For filling

  • 2 cups cream cheese
  • 1 cup sugar
  • 3 eggs
  • 1 cups sour cream
  • 3 bananas
  • 1 teaspoon vanilla extract

Banana Cream Cheesecake

Directions

Add the cookies in a mixer together with melted butter and mix for 40 seconds. Add the mixture in a pan previously covered with a baking sheet and press it. Cool for 30 minutes at least.

In a bowl stir cream cheese and soften it. Add sugar and mix together. Stir in eggs and mix together, adding one egg at a time, until you get a perfectly blended cream.

Now stir in sour cream and 2 mashed bananas. Add vanilla extract too and mix.

Pour the cream over the crust previously prepared. Cover the top with some sliced banana and let cool for 4 hours. Refrigerate until chilled, overnight if needed. Chill until serving.

Tips

Store the banana cream cheesecake for 2 days in the refrigerator.

Add some chocolate tips on the surface if you want to enrich your dessert.

If you want you can add some white chocolate ganache to make this cheesecake even more delicious. Nobody could resist!

Lemon Zucchini Bread

Lemon Zucchini Bread

So moist and quick, the Lemon Zucchini Bread is fantastic, perfect to serve in summer for breakfast or simply as a snack during the day.

It is a great and easy way to surprise your family with something new and particular.

let’s see how to make it.

Ingredients

  • 2 cups 00 flour
  • 3 eggs
  • 1 and 1/2 cup sugar
  • 1 cup vegetable oil
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 1 cup grated zucchini
  • 12 g baking powder
  • 1 teaspoon baking soda
  • 1 pinch of salt

Lemon Zucchini Bread

Directions

First of all, preheat oven at 350°F and grease the baking pan.

Mix eggs and sugar and add oil, lemon juice and grated lemon zest. Mix well and after 5 minutes add the grated zucchini.

In another bowl, mix flour, baking soda and baking powder. Add the mixture to the other ingredients and mix. Add a pinch of salt and keep stirring.

Pour the obtained batter into the pan and bake for about 40 minutes or until golden brown on the surface. Once cooked, let cool and serve to your guests.

For a more amazing result, decorate the surface with some lemon glass and sprinkle the top with funfetti.

Tips

Store the Lemon Zucchini Bread for 2 days in an airtight container or under a glass jar.

Add walnuts or almonds or some melted chocolate on surface. Even some chocolate chips will be a good idea to enrich your dessert. Children will love it!

Zucchini cheese savory muffins

Zucchini cheese savory muffins

Zucchini cheese savory muffins are a very special and original appetizer, made with two ingredients that usually combine very well with each other and that they like very much.

It is a savory version of the classic sweet muffins consumed usually at breakfast. They will be perfect for a buffet of rustic appetizers but can also be consumed as a small snack during the day.

The preparation of this dish is extremely simple, it will not require particular culinary skills but will amaze your guests.

Ingredients

  • 300 g zucchini
  • 2 cups  00 flour
  • 3 eggs
  • 100 g cheese
  • ½ cup grated Parmesan
  • 1 cup  milk
  • ¼ cup  seed oil
  • 10 g instant yeast
  • 2 teaspoons salt

Directions

First of all, start with the zucchini.

Remove the two ends, wash and then grate them using a large grater. Squeeze the zucchini strips thus obtained with a cloth or a towel so that they lose all the vegetation liquid, which otherwise would make your muffins too wet.

In a bowl, add all the liquid ingredients, which are milk, oil and eggs. Separately, add dry ingredients: flour, yeast previously sifted, Parmesan cheese and salt.

Whisk and add the zucchini after having carefully squeezed them. Mix and gradually add to this mixture the dry ingredients mixed together just before.

When you have obtained a perfectly homogeneous mixture, transfer it into special cups placed inside muffin molds. Fill the cups for about 3/4 of their capacity. Remember that your savory muffins will rise in the oven, then increase in volume, even if only slightly.

Add a first part of the mixture inside the cup, add the cheese cubes, and cover with the other dough always stopping at 3/4 of capacity. At this point, place your savory muffins in a preheated oven at 350°F for approximately 35 minutes or until they are golden brown on the surface.

Once ready leave them to cool for about ten minutes at most and serve hot so you can appreciate the streamlined interior.

Zucchini cheese savory muffins

Tips

Store the zucchini cheese savory muffins for about a couple of days in an airtight container covered with cling film.

Before serving, heat them again in the oven or microwave.

Creamy cucumber salad

Creamy cucumber salad

Perfect for all the family, the creamy cucumber salad is always a good idea.

Just a few minutes to get a perfect side dish, so fresh and tasty. it will be great even in the hottest days of the year.

Let’s see together how to make it, step by step.

Ingredients

  • 2 cucumbers
  • 1 onion
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 cup mayonnaise
  • 1 tablespoon vinegar
  • salt to taste
  • pepper to taste
  • 1 teaspoon garlic powder

Directions

Peel the cucumbers and slice them. Mix with chopped onion, salt and pepper in a bowl. Let sit for about 20 minutes.

Let drain cucumber slices in a colander and then add in a large bowl. Add mayonnaise, garlic powder salt and pepper, vinegar and sugar and whisk in a bow. Add the cream obtained on the bowl with the cucumber slices and cover with plastic wrap. Cool for 2 hours.

The creamy cucumber salad is now ready to be served to your guests.

Cucumber salad with tomatoes

if you prefer, add some tomato slices to your salad. Add some dill to your salad to get a wonderful dish.

Creamy cucumber salad

Tips

Store the cucumber salade for one day. Let it at room temperature before serving it again.

Add other vegetables if you want to enrich the dish. Use yogurt or dressing instead of mayonnaise. the dish will be a great success, even among the little ones.

Lasagne with pesto and zucchini

Lasagne with pesto and zucchini

The lasagne with pesto and zucchini are a really amazing first course, an excellent alternative to the classic lasagne with pesto made in this case adding also zucchini to your preparation.

The end result will be really amazing, very tasty and fragrant and will give life to a first course that will really please everyone.

It is ideal for the whole family, to be eaten for lunch, even on special occasions.

Ingredients

  • 400 g lasagne
  • 3 courgettes
  • 2/3 cup Genoese pesto
  • Parmigiano Reggiano to taste
  • 2 mozzarella cheese

For the bechamel

  • 4 cups milk
  • 1 cup 00 flour
  • ½ cup butter
  • Parmigiano Reggiano to taste
  • salt to taste
  • pepper to taste
  • nutmeg to taste

Directions

Grate finely the zucchini using a grater with large holes and put in salt with a weight on for about 30 minutes. Squeeze the zucchini with a clean cloth so as to lose their excess vegetation liquid.

Pass the zucchini thus obtained in a pan with extra virgin olive oil and, if you like, also a clove of garlic. Season with salt until the zucchini will start to be well cooked and soft.

Then, prepare the bechamel. First, add all the cold ingredients, excluding the grated cheese, and mix everything well. When the flour is perfectly incorporated into the milk, and there are no more lumps, move on the fires and continue to mix on a gentle flame until the butter has melted perfectly and above all the ingredients will be mixed together and your béchamel will start to take consistency.

Continue cooking to obtain the right consistency and at this point turn off the heat and add the grated cheese. Mix everything well and then add the pesto alla Genovese.

Now all the ingredients are ready to compose your lasagna with pesto and zucchini. Take a baking dish and sprinkle the bottom with the béchamel sauce just made. Roll out a layer of lasagna, another layer of béchamel sauce and grated zucchini now cooked. Roll out a layer of cubed or sliced ​​mozzarella and sprinkle with plenty of grated Parmesan cheese.

Continue until you have finished all the ingredients at your disposal and made the layers you want. Finish the preparation with a generous layer of béchamel sauce with pesto, grated zucchini and grated Parmesan cheese.

Place the lasagne with pesto and zucchini in a preheated oven at 350°F for about 40 minutes. Cover the surface with aluminum foil and remove it only during the last 10 minutes of cooking so that the surface can be nicely cooked without burning.

Once the lasagna is ready, serve to your guests when it is still hot after letting it warm for about ten minutes.

Lasagne with pesto and zucchini

Tips

Store the lasagne with pesto and zucchini for a maximum of two days in an airtight container.

Before serving them to your guests, however, heat them for about ten minutes in the oven or for a few seconds in the microwave.

Baked Peppers au gratin

Baked Peppers au gratin

The baked peppers au gratin are a very simple and quick side dish, to prepare in advance and heated only when served; it is perfect to accompany meat or fish.

The preparation is extremely simple and also fast, perfect even for those who are unfamiliar in the kitchen but still want to indulge in delicious and different dishes.

Ingredients

  • 4 peppers
  • breadcrumbs to taste
  • extra virgin olive oil to taste
  • salt to taste
  • tomato concentrate to taste
  • 1 clove of garlic
  • capers to taste

Directions

Divide the peppers in half and then deprive them of seeds and inner filaments and then wash under running cold water.

At this point, reduce the peppers in half or in quarters, depending on the size you want to give to your peppers au gratin.

Now, prepare the stuffing. Take a large non-stick frying pan, heat the extra virgin olive oil with a clove of garlic and in the meantime, rinse finely the capers. Add them to the pan and let go for a few more minutes.

At this point, remove the garlic and add tomato paste. After a few minutes add the breadcrumbs. Mix and add salt and pepper according to your taste.

At this point, take back peppers, add them on a baking sheet covered with baking paper and add some oil. Season with salt and place in a preheated oven at 400°F for about 15 minutes. Now that the peppers have softened, stuff them with the dressing you have previously prepared.

Sprinkle the surface with some extra virgin olive oil and put in the oven for another 20-25 minutes or until the surface is well gratinated and the peppers perfectly cooked.

Once the peppers are ready, serve them hot to your guests or at room temperature.

Baked Peppers au gratin

Tips

Store the peppers au gratin for a maximum of a couple of days in an airtight container placed in the fridge.

If you want to serve them at room temperature leave them out of the refrigerator for at least an hour before serving or put in the traditional oven or for a few seconds in the microwave.

Strawberry Cheesecake

Strawberry Cheesecake

The strawberry cheesecake is a perfect dessert for summer, with a fresh and delicate flavor, ideal for the hottest days of summer.

Its cheerful color makes this cake very inviting, perfect even for more formal situations.

Ingredients for the base

  • 250 g biscuits
  • 100 g butter

For the cream

  • 2 cups ricotta cream
  • 2 cups whipping cream
  • 8 g gelatine

For the strawberry gelée

  • 300 g strawberries
  • 1/2 cup sugar
  • 4 g gelatine
  • lemon juice

Strawberry Cheesecake

Directions

Put the dry biscuits inside a mixer and let it go for a few seconds to obtain a perfectly sandy mixture.

Strawberry Cheesecake
Biscuits in the mixer

Melt the butter in a bain-marie or microwave, let it cool and then add it to the biscuits to obtain a moist mixture.

Strawberry Cheesecake
Adding butter

Transfer it inside 8,66 inches pan previously covered on the bottom with baking paper.

Strawberry Cheesecake
In the pan

Compact the biscuit base with the back of a spoon to get a really perfect and homogeneous result and store in the refrigerator for an hour.

Strawberry Cheesecake
Ricotta and whipped cream

Add the ricotta cream in a bowl, obtained by mixing together ricotta and icing sugar.

Separately whip the cream and add it little by little to the ricotta cream with very delicate movements from top to bottom. You can not sweeten the cream since the cream of ricotta is already very sweet. In a few tablespoons of cream, melt the sheets of gelatine previously put to soften in a little cold water and squeezed so as to lose all the excess water.

Strawberry Cheesecake
Cream on the base

When the gelatine has melted to perfection, add it to the cream.
Take back the biscuit base and pour over the cream and level it with a spatula. Let rest in the fridge for at least 5-6 hours.

Strawberry Cheesecake
Strawberries and sugar

In a saucepan, add the fresh strawberries cut into pieces, the sugar and the lemon juice. When the strawberries start to release their liquid, blend with a blender and continue cooking for a few more minutes so that the puree cools down a little.

Strawberry Cheesecake
Gelatin

Put some gelatin sheets to soften in a little cold water. In the meantime, for a smoother result pass the strawberry puree in a strainer to eliminate all the seeds present in the fruit.

Strawberry Cheesecake
Strawberry gelée on the cream

Pour the strawberry gelée over the cheesecake. Put into the refrigerator for two hours. Decorate the surface with fresh strawberries.

Tips

Store cold strawberry cheesecake for 2-3 days in the refrigerator under a glass jar or inside an airtight container.

No-bake Oreo Cheesecake

No-bake Oreo Cheesecake

Easy to make and incredibly tasty, the No-bake Oreo Cheesecake will surprise you and it is perfect for any time of the year, even during summer because you don’t need to use the oven.

It’s a perfect dessert for all the family. Be sure, even children will go crazy for it.  Cheesecake recipes always are a success, in particular, no baking cheesecakes. So let’s see how to make it.

Ingredients for the crust

  • 30 Oreos
  • 5 tablespoons melted butter

For the cream

  • 1 cup cream cheese
  • 1 cup powdered sugar
  • 3 cups whipping cream
  • 20 Oreos
  • 1 teaspoon vanilla extract

For the topping

  • 15 Oreos

No-bake Oreo Cheesecake

Directions

First of all, melt the butter to use for the crust and put in the refrigerator the whipping cream because it needs to be very cold.

The first thing? The crust! Add the Oreos to a mixer and mix until you have obtained fine crumbs. Add melted butter and mix again to get moistened crumbs.

Put the crumbs into a springform pan previously lined with parchment paper and press to create one even layer. Chill for 1 hour.

How to make cheesecake

Now it’s time to make the cream! Beat the cream cheese and add powdered sugar and vanilla extract. Now pour the whipping cream in a bowl starting on low speed and increasing the speed until you get a perfect mixture. Add the whipped cream to the mixture with cream cheese.

Remove the springform pan from the refrigerator, add the cream adding Oreos and covering them with cream.

Use chopped Oreos to decorate the surface. Transfer back to the refrigerator and chill for 5 hours, better overnight. Remove the no-bake oreo cheesecake from the pan and serve it to your guests!

No-bake Oreo Cheesecake

Tips for a perfect Oreo Cheesecake

This cheesecake can be stored in the refrigerator for 2 days. Put it under a glass jar.

If you prefer, use the whole Oreos to decorate the surface. Add chopped Oreos to the cream. The result will always be a success.

Always line the springform pan to prevent it from sticking. This way it will be easier to remove the cheesecake from the pan.

Lemon Cheesecake Bars

Lemon Cheesecake Bars

So creamy, with a smoother texture and an incredible taste! Everybody will love the Lemon Cheesecake Bars!

Perfect for a break during the day or to serve as a dessert. Even children will appreciate them.

The flavor of these bars is so good. Let’s see how to make them.

Ingredients for the crust

  • 1 cup 00 flour
  • 1/2 cup sugar
  • 1/2 cup butter
  • lemon zest to taste
  • a pinch of salt

For the cheesecake layer

  • 1 cup cream cheese
  • 1/2 cup sugar
  • 2 eggs
  • 1 tablespoon lemon juice
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
Lemon Cheesecake Bars
Lemon Cheesecake Bars

Directions

First of all, make the crust. Blend flour, butter, salt and sugar until you get a compact dough.

Press it into the pan and bake for 15 minutes in a preheated oven at 325°F. let cool.

It’s time to make the cheesecake layer. In a bowl combine sugar and cream cheese and beat until creamy and fluffy. Add milk, lemon juice eggs and vanilla extract. If you want a stronger taste add some lemon zest.

Pour over the crust and bake again for about 15 minutes at 325°F. Let cool completely (it will wake about 50 minutes) and then chill for about 2 hours. Just before serving, sprinkle with powdered sugar on the top and enjoy!

Tips

Store the lemon cheesecake bars for 2 days in the refrigerator or under a glass jar.

Add more lemon zest or lemon juice of a stronger taste. Use some grated lemon zest to decorate the surface. You’ll get an amazing dessert.

Even some chocolate chips will be a good idea to enrich the lemon bars.