October 12, 2024 – Handmade Kids’ Educational Toys

Day: October 12, 2024

Zucchini Cornbread Casserole

by jalal daoudToys BabyLeave a Comment on Zucchini Cornbread Casserole

We have the perfect recipe for you if you love  cornbread but are seeking for something heartier and healthier. Summer  vegetables abound in this buttery cornbread dish with zucchini. With three and a half cups packed into this meal, zucchini is undeniably the main attraction. The tangy jalapeo and sweet corn are the supporting cast members that really bring it home.

What is needed

2.5 cups of zucchini, shredded and set aside to drain

1 chopped white onion and 16 ounces (split) of shredded cheddar cheese

Thawed corn, measuring 1 cup

1 chopped jalapeño (to make it milder, remove the seeds).

two eggs

2 milligrams of garlic powder

one teaspoon of cumin flour

1/4 teaspoon of salt

1/2 teaspoon of black pepper

One 8.5-oz package of corn muffin mix

Zucchini  Cornbread  Casserole Recipe Details

Lightly butter an 8×8 inch baking dish and set the oven to 350 degrees F.

Blend the corn, jalapeño, eggs, zucchini, onion, half of the cheese, and half of the corn in a big bowl.

Add the corn muffin mix slowly, mixing until incorporated.

After preparing the baking dish, transfer the mixture to it and sprinkle the remaining cheese on top.

Cook for 50–55 minutes, or until golden and cooked through. Warm it up before serving.

Mexican Taco Lasagna

by jalal daoudRecipesLeave a Comment on Mexican Taco Lasagna

Ingredients:

  • 1 lb (450g) ground beef or ground turkey
  • 1 packet taco seasoning
  • 1 cup salsa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 2 cups shredded cheese (Mexican blend or cheddar)
  • 10-12 small flour or corn tortillas
  • 1 can (10 oz) enchilada sauce (or more if desired)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • Sour cream, guacamole, and fresh cilantro (optional, for serving)

Instructions:

1. Prepare the Meat Filling:

  1. Cook the Ground Beef: In a large skillet, cook the ground beef or turkey over medium heat until browned and fully cooked. Drain any excess fat.
  2. Add Seasoning: Add the taco seasoning according to the packet instructions (usually with a bit of water), and cook for another 1–2 minutes. Stir in the salsa, black beans, corn, diced onion, and minced garlic. Cook for another 3–4 minutes, letting the flavors combine. Set aside.

2. Assemble the Lasagna:

  1. Layer the Tortillas: Preheat the oven to 375°F (190°C). In a 9×13-inch (23×33 cm) baking dish, spread a thin layer of enchilada sauce on the bottom. Place a layer of tortillas over the sauce, covering the bottom of the dish.
  2. Add the Meat and Cheese: Spread a layer of the taco meat mixture over the tortillas, followed by a layer of shredded cheese. Add another layer of tortillas on top.
  3. Repeat Layers: Repeat the layers, adding more enchilada sauce, meat mixture, and cheese between each layer. Depending on the size of your dish, you should get about 3–4 layers.
  4. Top Layer: On the final layer, top with tortillas, pour the remaining enchilada sauce over them, and sprinkle a generous amount of cheese on top.

3. Bake:

  1. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  2. Let the taco lasagna rest for 10 minutes before cutting to allow it to set.

4. Serve:

  1. Slice and serve with sour cream, guacamole, and fresh cilantro for garnish. You can also add jalapeños for some heat or serve with tortilla chips for extra crunch.

JAM FILLED DONUT

by jalal daoudRecipesLeave a Comment on JAM FILLED DONUT

There is nothing better than homemade donuts! Here is a quick and easy recipe for donuts filled with jam that are much better than those bought at the bakery or in supermarkets. And after a little frying, you can enjoy!

*INGREDIENTS: 4 PERS.

°500g flour

°200ml milk

°2 eggs

°25 g of baker’s yeast

°2 tbsp. tsp powder sugar

°1 pinch salt

°jam your choice (strawberry, apricot, raspberry…)

°fry oil (sunflower)

°icing sugar

* Methods  :

1.

Crumble the baker’s yeast into a bowl. Add 100 g of flour and 4 tbsp. tablespoon warm milk. mix well and let sit in a warm place for 2 hours.

2.

Pour the remaining 400 g of flour into a large bowl. Adding sugar, salt also combine well. Dig a well in center. Pour in the eggs and stir with a whisk. Add the sourdough and milk while mixing with a whisk. You should get a smooth paste. Let rise again for a few hours or even overnight.

3.

After resting, knead the dough again and roll it out on the work surface or on a floured board. Cut out circles 6 cm in diameter using a cookie cutter.

4.

Arrange 1 tbsp. tablespoons of jam in the middle of each circle and cover with a second circle of dough to form a donut. Pinch the edges well, in order to stick them together (with a little water or milk if necessary to seal the edges well). Leave to stand for 45 minutes at room temperature.

5.

Heat some frying oil in a pan and drop the donuts into it.

6.

When they are golden brown, drain them on absorbent paper and sprinkle them with icing sugar. Enjoy them warm or cold!

Enjoy !