Mexican yaaaas! You will truly enjoy this wonderful panini!
- 2 slices of bread
- 1/2 jar of Rancheros Scramble (you can buy it in your local grocery store)
- Mozzarella cheese
- 1 sliced tomato
- sriracha (as much as your body can handle)
*If you don’t want to buy a scramble jar (you should, it’s delicious), put some salsa instead!
It’s super easy. If you have a panini grill, well you know what to do. If you don’t, you should consider buying one because it transforms your way of eating sandwiches. Cold sandwiches are boring. Grilled sandwiches are heaven.
So if you still don’t have a panini grill, here you go (You are still missing something though):
Heat a pan on your stove at medium heat, add a little butter. Put your panini and cook in for about 3-4 minutes and turn it around. The cheese has to be melted. If it’s not, go buy a panini grill and the situation is going to be handled.
Good luck with your panini
mmm just the sound of this recipe reminds me of a cold autumn day. The sweet and salty flavors of this soup is exactly what you need.
- 3 cups of chicken broth
- 1 cup of milk
- 3 cups of shredded cheddar cheese
- 3 chopped apples
- 5 slices of bacon
- 1 onion
- At medium heat, cook the bacon with the onions in a big pot. When the onions start getting golden, it’s ready.
- Add all the other ingredients.
- Cook for a minimum of 30 minutes. (The more you cook it, the more delicious it gets)
Now that’s easy! Who said cooking was difficult?
- Pita bread or naan bread (basically a flatbread)
- Shredded Cheese (mozzarella or cheddar works perfectly)
- Cooked chicken pieces
- Diced tomatoes
- Half a lemon
- Pepper flakes
- Olive oil
1.Start your oven at 375 degrees
2.Place some aluminum foil on a pan
3.Cover your bread with a little butter
4.Sprinkle the shredded cheese on the bread
5.Add the chicken cover with an other bread
6.Cook for about 10-15 minutes until the cheese is melted.
- Put the diced tomatoes in a small bowl
2.Add the roughly sliced basil in the bowl
3.Drizzle some olive oil
4.Add the salt, pepper, pepper flakes to your taste
5.Squeeze the lemon juice into the bowl and mix
- Red pepper
- Pita bread
- Cherry tomatoes
- pepper flakes
- lemon juice
- lime juice
- Balsamic vinegar
- olive oil
- Dijon mustard
- honey or maple syrup
1. Cook you potatoes in a pan at medium heat with some hot olive oil. Turn them around after about 5 minutes and if not ready, leave them a bit longer.(they will get crispy)
2. In a different pan, heat some olive oil and throw your sliced pepper. Slice your pita and put in the oven at 350°C for 10-15 minutes with a bit if olive oil and salt.
3. Throw in a bowl every ingredient for the salsa at your own taste. (If you have a spice crusher thing it works magically)
4.Prepare you dressing. All you have to do is mix all the ingredients at your own taste.
5. Check your pepper and potatoes. You don’t want to burn them right?
6. Mix your dressing with your salad and heat them in the pan for about 30 seconds with your cooked pepper.
7. Put everything together and ENJOY 🙂
Carrot cake is definitely one of my favourite desserts!Here is the best recipe for the tastiest carrot cake you’ll ever eat by Ricardo, a chef that I love!
- 2 1/4 cups (560 ml) unbleached all-purpose flour
- 1 1/2 teaspoons (7.5 ml) baking powder
- 1/2 teaspoon (2.5 ml) baking soda
- 1/2 teaspoon (2.5 ml) ground cinnamon
- 1/2 teaspoon (2.5 ml) ground nutmeg
- 1/4 teaspoon (1 ml) salt
- 4 eggs, separated
- 1 3/4 cups (430 ml) brown sugar
- 3/4 cup (180 ml) canola oil
- 1/2 cup (125 ml) orange juice
- 4 cups (1 litre) carrots, peeled and grated
- 1 cup (250 ml) walnuts, coarsely chopped
- 1/2 cup (125 ml) dried currants
- 1 package 250 g cream cheese, softened
- 2 tablespoons (30 ml) unsalted butter, softened
- 3 cups (750 ml) icing sugar
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two 20-cm (8-inch) springform pans with parchment paper. Do not butter the pans.
- In a bowl, combine the flour, baking powder, baking soda, spices, and salt. Set aside.
- In another bowl, beat the egg whites with an electric mixer until frothy. Gradually add 250 ml (1 cup) of brown sugar and beat until the meringue forms stiff peaks. Set aside.
- In another bowl, combine the egg yolks, oil, orange juice and the remaining brown sugar (180 ml / 3/4 cup) with a whisk. Gently stir in the dry ingredients. With a spatula, gently fold in the meringue followed by the carrots, walnuts and currants.
- Divide the batter among the pans. Bake for about 1 hour and 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool in the pan on a rack. Run the blade of a knife around the cakes and unmould.
- In a bowl, cream the cheese with the butter with an electric mixer. At low speed, gradually beat in the icing sugar until the frosting is smooth and creamy.
- Spread the frosting over the top of the cakes and stack them on a platter.