Cozy Cravings

Cream of chicken with spinach and mushrooms 👇

Ingredients

• 1 tablespoon olive oil
• 225 grams skinless, boneless chicken breast halves
• ¾ cup finely chopped onion (about 1–2 medium onions)
• 112 grams fresh mushrooms, sliced
• ¾ cup shredded carrot (about ½ medium carrot)
• ½ tablespoon minced garlic
• ½ cup long-grain rice
• 1 cup reduced -sodium chicken broth
• ½ cup water
• ¼ teaspoon ground nutmeg
• ¾ teaspoon ground black pepper
• 1½ cup evaporated fat-free milk
• 1 tablespoon all-purpose flour
• 2 cups packed fresh spinach
• 1 teaspoon finely shredded lemon zest
• 1 tablespoon lemon juice

Instructions

1. Cook the Chicken:
In a Dutch oven, heat the olive oil over medium-high heat. Reduce the heat to medium and add the chicken breasts. Cook for 12 to 15 minutes, turning once halfway through, until the chicken is no longer pink and reaches an internal temperature of 170°F (77°C). Transfer the chicken to a plate to cool. Once cool enough to handle, coarsely shred the chicken.

2. Sauté the Vegetables:
In the same Dutch oven, add the chopped onion, sliced mushrooms, shredded carrot, and minced garlic. Cook over medium heat for 5 minutes, stirring occasionally.

3. Add Rice and Liquids:
Stir in the long-grain rice and cook for 1 minute. Add the chicken broth, water, ground nutmeg, and ½ teaspoon of the ground black pepper. Bring the mixture to a boil, then reduce the heat. Cover and simmer for 15 minutes.

4. Prepare the Creamy Mixture:
In a small bowl, combine the evaporated milk and all-purpose flour, stirring until smooth. Stir this mixture into the Dutch oven along with the remaining evaporated milk. Cook and stir until the mixture is bubbly.

5. Combine Chicken and Spinach:
Stir in the shredded chicken and fresh spinach. Simmer, uncovered, for 5 minutes until the spinach is wilted and the mixture is heated through.

6. Add Lemon Flavor:
Stir in the finely shredded lemon zest and lemon juice. If desired, sprinkle with the remaining ¼ teaspoon of ground black pepper and salt to taste.

7. Serve:
Ladle the creamy chicken and rice mixture into bowls and serve hot.

Easy Roasted Asparagus with Lemon & Parmesan 👇

This roasted asparagus with lemon, cherry tomatoes, and a sprinkle of Parmesan is the perfect side for any meal — simple, delicious, and ready in minutes!

Ingredients:

• 1 bunch fresh asparagus, trimmed
• 1–2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1–2 teaspoons fresh lemon juice
• Lemon slices (for roasting and garnish)
• A handful of cherry tomatoes (optional)
• Freshly grated Parmesan cheese (to taste)

Instructions:

1. Preheat oven to 200°C (400°F).

2. Place asparagus on a baking tray lined with parchment paper.

3. Drizzle with olive oil and toss to coat evenly.

4. Season with salt and freshly ground black pepper.

5. Drizzle lemon juice over the asparagus.

6. Top with lemon slices and scatter cherry tomatoes (if using) around.

7. Roast in the oven for 12–15 minutes, until asparagus is tender and slightly crisp.

8. Remove from oven and sprinkle with freshly grated Parmesan cheese while hot.

9. Serve warm and enjoy!

Cardamom Hot Chocolate (simple + classic) 👇

Ingredients:
• 600 ml fresh milk
• 5–6 green cardamom pods
• 80g semisweet chocolate chunks
• Sugar to taste (optional, but honestly, you might not need it!)

Instructions:

1. Infuse the Milk:
Pour milk into a saucepan and add the lightly crushed cardamom pods. Bring it to a gentle simmer over medium heat, stirring occasionally. Let it infuse for 5–7 minutes (don’t let it boil over!).

2. Melt the Chocolate:
Reduce the heat to low. Add the semisweet chocolate to the warm, infused milk and stir until completely melted and silky smooth.

3. Strain & Serve:
Strain the mixture to remove cardamom pods. Taste — if you’d like it sweeter, stir in a touch of sugar while it’s still warm.

4. Pour into mugs, sip slowly, and enjoy every chocolaty-spiced moment.

Double Delight: Chocolate & Peanut Butter Cookies 👇

These rich, chocolatey cookies have a smooth peanut butter surprise inside—perfect for any peanut butter and chocolate lover!

Ingredients

For the Peanut Butter Filling:
• 1/2 cup creamy peanut butter (128 g)
• 90 g powdered sugar

For the Chocolate Cookie Dough:
• 180 g all-purpose flour
• 40 g cocoa powder (dark cocoa preferred)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 170 g butter, room temperature
• 110 g brown sugar
• 100 g granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup chocolate chips for topping

Instructions

1. Prepare the Peanut Butter Filling:
• In a small bowl, mix the peanut butter and powdered sugar until smooth.
• Roll into small teaspoon-sized balls and place them on a plate. Freeze for about 15-20 minutes while preparing the dough.

2. Make the Chocolate Cookie Dough:
• In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• In a separate large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
• Add the egg and vanilla extract, mixing until combined.
• Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
• Cover the dough and refrigerate for at least 30 minutes (or longer for better texture).

3. Assemble the Cookies:
• Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
• Scoop a tablespoon of chilled cookie dough, flatten it, and place a frozen peanut butter ball in the center. Cover with the chocolate cookie dough and seal the edges.
• Place the cookies on the prepared baking sheet, slightly flattening them.
• Top with chocolate chips.

4. Bake:
• Bake for 12-15 minutes, until the edges are set but the center is still soft.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Enjoy!

These cookies are best enjoyed warm, with a gooey peanut butter filling. Perfect for a cozy treat or sharing with friends!

Cheesy Bacon Potatoes 🥔👇

A delicious, comforting dish packed with crispy bacon, melted cheese, and flavorful seasonings.

Ingredients

• 225g small potatoes, halved (or quartered if large)
• 3 slices thick-cut bacon, chopped
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/4 cup cream or milk
• Fresh chives or parsley for garnish

Instructions

1. Cook the Bacon: In a skillet over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving the bacon grease in the pan.

2. Sauté the Onion & Garlic: In the same pan, add the diced onion and cook until softened. Stir in the garlic and cook for another 30 seconds.

3. Cook the Potatoes: Add the potatoes to the pan, sprinkle with smoked paprika, salt, and black pepper. Stir well to coat. Cover and cook on low heat, stirring occasionally, until the potatoes are tender (about 15-20 minutes).

4. Add Cheese & Cream: Stir in the cooked bacon, then pour in the cream or milk. Sprinkle shredded cheddar cheese over the potatoes, cover, and let it melt.

5. Garnish & Serve: Top with fresh chives or parsley and serve warm.

Enjoy these cheesy, smoky, and savory potatoes as a side dish or a hearty meal on their own!