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Kofta wrap Ingredients: 1 lb ground beef 2 Cloves of garlic 6 Spring onions 2 tsp Cumin powder 1 tsp Ground coriander 1 tsp Cinnamon 1 tsp Chilli Powder 2 tbsp Fresh coriander 2 tbsp Fresh mint Zest of one lemon 1 tsp Salt Pepper 2 Large tomatoes, finely chopped Large bunch fresh Parsley finely chopped Small bunch fresh Mint leaves, finely chopped 1 Small Red Onion finely chopped 3 tbsp Freshly squeezed Lemon juice Step 1:add the chilli powder, cinnamon, ground coriander, cumin, chopped spring onions, the lemon zest and salt to the ground meat.Mix well Step 2: In a bowl, add finely chopped tomatoes, fresh parsley, mint leaves and red onion. Dress with the lemon juice and some olive oil. Set to one side Step 3: Make The Meatballs Preheat the skillet to a high heat, place koftas in the skillet, Cook the koftas for eight minutes, turning them over frequently .The meat should be nicely cooked Assemble koftas Wrap

Chicken Poppers, 3 Ways Chicken Poppers INGREDIENTS 2 chicken breasts, boneless & skinless 2 teaspoons salt 1 teaspoon pepper 1 teaspoon garlic powder 1 teaspoon chili powder 1 cup flour 3 eggs, beaten Oil, for frying PREPARATION Slice chicken breasts into bite-sized chunks. Combine the chicken with the salt, pepper, garlic powder, and chili powder, mixing until evenly seasoned. Place the flour and eggs into separate bowls. Dip a piece of chicken into the flour, then the egg, then back into the flour. Repeat with the rest of the chicken. Heat oil in a large pot over medium-high heat. Fry the chicken pieces until deep-golden brown and crispy. Set a side PREPARATION In a pan over medium heat, cook the BBQ sauce until bubbly. Toss the chicken in the sauce until evenly glazed. Serve! Buffalo Chicken Poppers INGREDIENTS 2 tablespoons butter ½ cup hot sauce PREPARATION In a pan over medium heat, cook the butter and the hot sauce until bubbly. Toss the chicken in the sauce until evenly glazed. Serve!

Au Gratin Potatoes Ingredients * 6-7 medium yukon gold potatoes, thinly sliced into 1/8th inch rounds * ½ white or yellow onion, cut into slices * For the sauce: * 2 tablespoons salted butter * ¼ cup all purpose flour * 1 1/2 cups unsweetened milk * 8 ounces sharp cheddar cheese (2 heaping cups shredded cheddar cheese) * ½ teaspoon garlic powder * ¾ teaspoon salt, plus more to taste * Freshly ground black pepper * For topping: * 1/2 cup gruyere cheese (or sub more sharp cheddar) * ¼ cup grated parmesan * To garnish: * Fresh chopped parsley Instructions 1. Preheat the oven to 375 degrees F. Spray a 2 quart square baking dish (or an 8x12 is good) with nonstick cooking spray or grease with butter or oil.
 2. Place sliced potatoes in three tight slanted rows as indicated in the photos. You don’t want them to be overly tight, make sure you leave enough space so the potato slices are slightly slanted. Add in onion slices in between the rows and on top of potatoes. Basically wherever you can 3. Next make your sauce: add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a simmer; it should be a similar consistency to creamy gravy. 4. Turn heat to low and stir in shredded cheddar cheese, garlic powder, salt and pepper. Taste and add more salt and pepper, if necessary. 5. Pour the sauce evenly over the potatoes and onions to cover them. Don’t worry, the sauce will get nice and creamy while baking. 6. Cover the pan with foil, then bake for 45 minutes. 7. After 45 minutes, remove foil, sprinkle top of potatoes with 1/2 cup shredded gruyere (or more cheddar) and ¼ cup parmesan. Return to the oven and bake for 30-45 more minutes or until potatoes are done and nice and golden brown on top. (Potatoes are done when the middle of the potatoes can be easily pierced with a fork.) Remove from the oven and garnish with fresh chopped parsley. Enjoy!

Cheesy Stuffed Biscuits Ingredients * 1/2 cup grated Parmesan cheese * 1/2 tsp Italian seasoning * 1 (7.5 oz) can grands biscuits * 10 mini fresh mozzarella balls * 3 Tbsp unsalted butter melted Instructions • Heat oven to 375° F. Prepare cooking sheet by spraying with nonstick cooking spray or lining with parchment paper; set aside.
 * In a small bowl, stir together Parmesan cheese, Italian seasoning, and breadcrumbs. Set aside. * Separate dough into 10 biscuits and flatten each into about a 2 inch round. Place 1 cheese cube in center and bring dough up around cheese cube. Pinch edges to seal and shape into a ball. * Roll ball in Parmesan cheese mixture and place, seam side down, on prepared baking sheet. * Bake st 375° F for 15-20 minutes or until golden brown.
 * Cool slightly and serve.

Apple Bread Ingredients * 1 large apple peeled and cored (such as Granny Smith or Honeycrisp) * 1½ cups all-purpose flour (180g) * ½ cup granulated sugar plus more for sprinkling (100g) * ½ cup packed light brown sugar (110g) * ¾ teaspoon ground cinnamon * ½ teaspoon baking soda * ¼ teaspoon baking powder * ¼ teaspoon salt * ¼ teaspoon grated nutmeg * 2 large eggs beaten * ½ cup unsalted butter melted (120ml) * ½ cup chopped walnuts or pecans optional (60g) Instructions * Preheat the oven to 350°F. Grease an 8×4-inch loaf pan and line with parchment paper allowing excess to hang over the sides of the pan. * Using the largest holes on a cheese grater, grate the apple. Set aside. * In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, salt, and nutmeg. Stir in the eggs and melted butter until fully combined. (Batter will be thick.) * Stir the apple and nuts (if using) into the batter until evenly combined. Pour into the prepared pan and smooth out the top. Sprinkle with additional granulated sugar, if desired. * Bake for 55 to 65 minutes or until a wooden pick inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes. Remove from pan and let cool for about 30 minutes more. Slice and serve warm

Happy Thanksgiving y’all !

Slow Cooker Beef Stew INGREDIENTS * 3 pounds (1 1/2 kg) beef chuck roast diced into 1 inch cubes * 4 tablespoons cooking oil * 1 large onion chopped * 6 garlic cloves crushed (or 1 tablespoon minced garlic) * 1/3 cup all-purpose flour * 1 -2 large sweet potato peeled and diced into 2-inch pieces (roughly 3 cups diced) * 2 potatoes halved * 1-1/2 cups beef broth or stock * 2 beef bouillon cubes crushed * 1 teaspoon salt * 1/2 teaspoon ground black pepper * 1 teaspoon mild paprika * 2 bay leaves INSTRUCTIONS * Season beef with salt and pepper.
 * Heat 1tablespoonof oil in apanor skillet over medium-high heat.Sear beef until browned (about 2 to 3 minutes per side) in batches, adding more oil when needed.
 * Transfer browned meat to into a 6qt (6 litre) slow cooker bowl.
 * Fry the onion with remaining oil in the same skillet until softened. Add in the garlic and sauce until fragrant (30 seconds). Transfer to the slow cooker bowl. * * Add flour and mix to coat the meat and onions/garlic. Throw in the rest of the ingredients (except for the bay leaves and parsley) and give it a good mix. Place bay leaves on top.
 * Cover, and cook on low heat setting for 8-10 hours, or high heat setting for 4 to 6 hours. * Taste test before serving, and add extra salt or pepper if needed. Garnish with parsley, * Serve over white rice or mashed potatoes.