Melissa Jalil - Loving Care

Crispy Greek-Lemon Smashed Potatoes are a delightful twist on traditional smashed potatoes, infused with Mediterranean flavors of garlic, lemon, and herbs. These potatoes are crispy on the outside and tender on the inside, making them a perfect side dish for any meal. Ingredients: 1 5 lbs small potatoes 3 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary Zest of 1 lemon Juice of 1 lemon Salt and pepper to taste Fresh parsley for garnish optional Instructions: Preheat oven to 425F 220C Boil potatoes in a large pot of salted water until tender, about 15 minutes Drain potatoes and let cool slightly Place potatoes on a baking sheet and gently smash them with the bottom of a glass or a fork In a small bowl, mix together olive oil, minced garlic, dried oregano, thyme, rosemary, lemon zest, le...

A delightful and flavorful roasted potato salad with the freshness of cherry tomatoes, the crunch of pine nuts, and the savory goodness of Parmesan cheese, all brought together with a vibrant basil pesto. Ingredients: 4 cups baby potatoes, halved 2 tablespoons olive oil Salt and pepper to taste 1 cup cherry tomatoes, halved 1/2 cup red onion, thinly sliced 1/4 cup pine nuts, toasted 1/2 cup fresh basil leaves, chopped 1/4 cup grated Parmesan cheese Instructions: Preheat the BBQ grill to medium-high heat In a bowl, toss the baby potatoes with olive oil, salt, and pepper until well coated Place the potatoes on a grill pan and roast for 15-20 minutes or until golden brown and tender, turning occasionally Remove the potatoes from the grill and let them cool slightly In a large mixing bowl, combine the roasted potatoes, cherry tomatoes, red onion, pine nuts, basil, and Parmes...

This quick and easy keto recipe combines the rich, creamy eggs en cocotte with the tangy feta cheese and the fresh herbs. The dish tastes great and filling, and you can make it in a pressure cooker in just two minutes. Ingredients: 4 large eggs 1/4 cup crumbled feta cheese 1 tablespoon chopped fresh herbs such as parsley, chives, or dill Salt and pepper to taste 1/4 cup water Instructions: Use cooking spray or butter to grease two ramekins Put two eggs into each ramekin Put equal amounts of crumbled feta cheese and chopped herbs in each ramekin and sprinkle them on top of the eggs Add pepper and salt Add a quarter cup of water to the immersion blender Add the trivet to the pressure cooker and then put the ramekins on top of it It will take two minutes of cooking on high pressure after the lid is closed When you're done, carefully let go of the pressure by hand Us...

These Peanutty Buckeye Bars are a delightful combination of creamy peanut butter and rich chocolate, with a hint of graham cracker for added texture. They're perfect for satisfying your sweet tooth cravings! Ingredients: 1 cup creamy peanut butter 1/2 cup unsalted butter, melted 2 cups powdered sugar 1 teaspoon vanilla extract 1 1/2 cups graham cracker crumbs 1 cup semisweet chocolate chips 1 tablespoon vegetable oil Instructions: Melted butter, powdered sugar, vanilla extract, and peanut butter should all be mixed together well in a large bowl Add graham cracker crumbs and mix until they are spread out evenly Spread the mix out evenly in the bottom of a 9x9-inch baking pan that has been greased Put chocolate chips and vegetable oil in a bowl that can go in the microwave Melt the mixture in 30 second increments, stirring every time, until it's smooth Cover the pe...

Enjoy the chocolate sour cream cupcakes that are rich and moist and have luscious chocolate frosting on top. These cupcakes are great for people who love chocolate. Ingredients: 1 1/2 cups all-purpose flour 1 cup granulated sugar 1/2 cup unsweetened cocoa powder 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup unsalted butter, softened 2 eggs 1 cup sour cream 1/2 cup hot water 1 tsp vanilla extract 1 cup semisweet chocolate chips for the batter 1/2 cup unsalted butter for the frosting 2/3 cup unsweetened cocoa powder for the frosting 3 cups confectioners' sugar for the frosting 1/3 cup milk for the frosting 1 tsp vanilla extract for the frosting Instructions: Preheat your oven to 350F 175C Line a muffin tin with cupcake liners In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt In ...

Indulge in the creamy richness of lemon-infused ricotta cheesecake nestled in a buttery tart crust, creating a delightful harmony of flavors in every bite. Ingredients: 1 cup ricotta cheese 1/2 cup sugar 2 eggs 1/4 cup lemon juice 1 tablespoon lemon zest 1 teaspoon vanilla extract 1 pre-made tart crust 9-inch Instructions: Preheat oven to 350F 175C In a bowl, mix ricotta cheese and sugar until well combined Add eggs, one at a time, mixing well after each addition Stir in lemon juice, lemon zest, and vanilla extract until smooth Pour the mixture into the pre-made tart crust Bake for 25-30 minutes or until the filling is set and the crust is golden brown Let the tart cool completely before serving Optionally, garnish with additional lemon zest or whipped cream before serving

The traditional Oreo cookie is combined with a festive chocolate coating and vibrant sprinkles to create these delicious chocolate-dipped Christmas Oreos. They are the ideal finishing touch for your Christmas dessert table or a heartfelt homemade present. Ingredients: 12 Oreo cookies double-stuffed recommended 8 ounces of semi-sweet chocolate chips 1/2 cup of white chocolate chips Assorted Christmas sprinkles Parchment paper Instructions: Put parchment paper on one baking sheet and set it aside The semi-sweet chocolate chips should be melted in 30-second increments in a microwave-safe bowl, stirring in between each to ensure complete melting and smoothness Make sure every Oreo cookie is fully covered after dipping it into the melted chocolate Lift the cookie out with a fork so that any extra chocolate can fall off Arrange the Oreos covered in chocolate on the baking sheet that has b...

These baby Ruth cupcakes are so rich and chocolatey, and they have chunks of Baby Ruth candy bars in the base. On top, there is a delicious caramel drizzle and crunchy roasted peanuts. A delicious treat for any event! Ingredients: 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 1/4 cups granulated sugar 1/2 cup unsalted butter, softened 2 large eggs 1 teaspoon vanilla extract 1/2 cup whole milk 1/2 cup hot water 1/2 cup chopped Baby Ruth candy bars 1/4 cup caramel sauce 1/4 cup roasted peanuts, chopped 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt In a separate large bowl, cream together the softened butter and granulated sugar until...

C:\temp\SHARED\BLOGGER2024\sub1 - Rogers\link_lovingcarehealthylife_5.jpg This twice-baked potato casserole is a hearty and comforting side dish that's great for holiday dinners or family get-togethers. Creamy mashed potatoes are mixed with chives, sour cream, and cheese. They are then baked until they bubble and turn golden brown. This recipe is sure to become a favorite among many people. Ingredients: 6 large russet potatoes, scrubbed 1 cup sour cream 1/2 cup milk 1/2 cup butter, melted 1 cup shredded cheddar cheese 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh chives Salt and pepper to taste Instructions: Preheat the oven to 400F 200C Poke the potatoes several times with a fork and place them on a baking sheet Bake the potatoes for about 1 hour, or until tender when pierced with a fork Remove the potatoes from the oven and let them cool slightly Cut each potato...

A cool vegan take on traditional lemonade that uses barley water as the base for a unique and tasty drink. Ingredients: 1 cup barley 8 cups water 1 cup freshly squeezed lemon juice 1/2 cup maple syrup Ice cubes Lemon slices for garnish Instructions: In a large pot, bring water to a boil Add barley to the boiling water and let it simmer for 30 minutes, or until the barley is soft Once the barley is cooked, strain it using a fine-mesh sieve, reserving the barley water In a pitcher, combine the barley water, freshly squeezed lemon juice, and maple syrup Stir well to combine Refrigerate the barlemonad until chilled Serve over ice cubes and garnish with lemon slices Enjoy!

With its abundance of kale, carrots, and tofu, this nutritious stir fry is a tasty and filling supper. The dish gains a delightful crunch and depth of flavor from the crispy curried tofu. Ingredients: 1 block tofu, pressed and cubed 2 tablespoons cornstarch 1 tablespoon curry powder 2 tablespoons olive oil, divided 2 cloves garlic, minced 1 bunch kale, stems removed and leaves chopped 2 carrots, julienned 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon maple syrup Salt and pepper, to taste Instructions: Coat the tofu cubes evenly with a mixture of cornstarch and curry powder in a bowl A large skillet filled with one tablespoon of olive oil is heated to medium-high heat In the skillet, add the tofu cubes and cook for 5 to 7 minutes, or until they are crispy and golden brown on all sides Take out and place aside from the skillet Add the last tabl...

A flavorful and keto-friendly recipe for skillet-roasted lemon chicken featuring juicy chicken breasts seasoned with fragrant herbs and roasted with fresh lemon for a zesty twist. Ingredients: 4 bone-in, skin-on chicken breasts 2 lemons, halved 4 cloves garlic, minced 2 tablespoons olive oil 1 teaspoon dried oregano 1 teaspoon dried thyme Salt and pepper to taste Instructions: Get the oven ready by heating it up to 400F 200C Put oregano, thyme, salt, and pepper on chicken breasts Put olive oil in a big skillet and heat it over medium-high heat Place the chicken breasts on the pan with the skin side down Sear for about 5 minutes, or until they are golden brown Put the chicken breasts on the other side and add the lemon halves and minced garlic to the pan Place the skillet in an oven that has already been heated Roast the chicken for 25 to 30 minutes, or until it i...

You can enjoy this creamy and comforting pasta dish made with roasted butternut squash, nutty browned butter, and fragrant rosemary. The rich Alfredo sauce perfectly covers each strand of fettucini, making a dish that is both fancy and cozy. Ingredients: 1 medium butternut squash, peeled, seeded, and diced 1 pound fettucini pasta 1/2 cup unsalted butter 2 tablespoons fresh rosemary, finely chopped 2 cloves garlic, minced 1 cup heavy cream 1 cup grated Parmesan cheese Salt and pepper to taste Instructions: Cook fettucini pasta according to package instructions until al dente Drain and set aside In a large skillet, melt the butter over medium heat Continue cooking, stirring frequently, until it turns golden brown and has a nutty aroma, about 5-7 minutes Add the diced butternut squash to the skillet and cook until tender, about 10-12 minutes Stir in the minced garlic an...

This vibrant and nutritious salad features a mix of hearty bulgur wheat, protein-rich mixed beans, and fresh vegetables, all tossed in a flavorful chickpea pesto dressing. It's a satisfying and wholesome dish perfect for any meal or occasion. Ingredients: 1 cup bulgur wheat 2 cups cooked mixed beans such as kidney beans, black beans, and chickpeas 1 cup cherry tomatoes, halved 1/2 cup chopped cucumber 1/4 cup chopped red onion 1/4 cup chopped fresh parsley 1/4 cup chopped fresh basil 1/4 cup chopped fresh cilantro 1/4 cup chopped roasted almonds 2 tablespoons lemon juice 2 tablespoons olive oil Salt and pepper to taste Instructions: Follow the directions on the package to cook the bulgur wheat Allow it to cool down after cooking Put the cooked bulgur wheat, mixed beans, cherry tomatoes, cucumber, red onion, parsley, basil, cilantro, and roasted almonds in a l...