#Spray Dried Lemon Powder

[divya1234]

Enhance Your Products with High-Quality Lemon Powder: Applications and Advantages

High-quality lemon powder serves as a valuable ingredient in enhancing various products across industries, from food and beverages to cosmetics and pharmaceuticals. Derived from premium lemon peel, the powder undergoes a careful drying and processing method to preserve its natural flavors, nutrients, and aroma.

In the food industry, lemon powder is prized for its versatility and shelf stability. It is used in bakery products such as cakes, biscuits, and pastries to impart a tangy citrus flavor. In the beverage sector, lemon powder enriches the taste of powdered drink mixes, instant teas, and flavored waters, providing a convenient alternative to fresh lemon juice. Additionally, it finds application in confectionery, where it enhances the flavor profile of candies, chocolates, and gummies.

Beyond food, lemon powder is utilized in the cosmetic and personal care industries for its astringent properties and refreshing scent. It is a common ingredient in skincare products like facial masks, cleansers, and scrubs, offering antioxidant benefits and promoting skin brightness. Moreover, lemon powder is incorporated into natural cleaning products for its antibacterial and deodorizing qualities.

The advantages of using lemon powder extend to its ease of handling, long shelf life, and consistent quality, making it suitable for both small-scale and industrial production. Its ability to enhance flavor, aroma, and nutritional content while providing convenience aligns with consumer preferences for natural and functional ingredients in various applications.

For more information visit us:

[choiwarukamen]

kirby: smells like fresh strawberries, pink bubblegum, cotton candy, warm sponge cake, vanilla crème chantilly, marshmallow fluff, cherry blossoms, spring florals, plump tomatoes on the vine, sticky crayons, syrupy cherry energy drinks, damp soil and grass cuttings.

meta knight: smells like steel, fresh-cut black roses, rich dark chocolate desserts, hot roasted coffee topped with sweetened condensed milk, white musk, ozone in the air, sea salt, armour polish, peppermint soap, fruity lollipops, a tasteful amount of unisex perfume.

king dedede: smells like tender, dripping spit-roasted spareribs, richly seasoned meat and vegetable stews, the sizzle of aromatics in a pan with brown butter and olive oil, waddle dee fur, dried herbs, white musk, feathers, luxury soaps, freshly laundered silks and furs, and expensive masculine perfume.

bandana dee: smells like apple blossoms, just-pressed cider, lemon slices, creamed polyfloral honey, pine sap, freshly laundered cloth, soft clean fur, soap bubbles, maple syrup, roasted chestnuts, sweet spiced cakes with sugary frosting, vanilla protein powder, wood polish, fruity body spray, faintly of sweat.

[breelandwalker]

Slow Cooker Cream-of-Mushroom Chicken with Rosemary

As part of my journey toward smarter food budgeting and more frequent home-cooked meals, I've implemented a weekly meal prep schedule. Every Sunday, I make large portions of protein and vegetables that can be mixed and matched for additional meals throughout the week.

This week's Sunday meal prep - Cream-of-Mushroom Chicken with Rosemary.

Ingredients:

5-6 boneless skinless chicken breasts (my go-to protein)

1 can cream of mushroom soup, 8oz. (I used the low-fat version)

Lemon juice

Seasonings: Rosemary, roasted garlic, onion powder, cracked black pepper, lemon pepper, parsley, dill

Optional: A pinch or two of salt, white cooking wine

Trim the chicken if needed and slice into bite-sized pieces. Coat the inside of your slow cooker with nonstick spray and load in the chicken. Add 1 can of cream of mushroom soup and about 2 tsp lemon juice. Stir together.

Add the seasonings, using the list above or your own preferences. Measure with your heart or to taste, but always use twice as much garlic as anything else and go light on the salt and cracked pepper. I used about 2 tbsp roasted garlic, 1 tbsp onion powder / lemon pepper / parsley, and 1/2 tbsp dill / cracked black pepper. I also picked a few sprigs of fresh rosemary and minced them for the pot. Dried rosemary works fine if you don't have any pet herbs in your house.

Stir everything together and add the wine or salt if you wish. Put the lid on your slow cooker, put it on LOW, and let it cook for about 90min. Check the chicken, give it a stir, and cut a large piece in half to see if it's done. If it's tender and done through and the juices run clear, turn off the pot. Be careful not to overcook the chicken or it will get tough. Serve right away with your favorite starch and seasonable vegetables.

This makes about 6 servings, or dinner for two with plenty of leftovers. I packed our leftover chicken (and the delicious self-made gravy) with some egg noodles and separate pods of roasted brussels sprouts. It goes equally well with rice or potatoes, if that's your preference.

Altogether, the whole dish took about 15min of prep time and about 90min to cook. Very easy and very quick, and it didn't take a lot of spoons...or dishes.

Give a try, hope you enjoy!

[luminiscandleco]

Coming Saturday, July 15, at 12 pm Pacific time...

"TURNABOUT," an Ace Attorney-inspired collection!!

This collection features 8 scents inspired by Ace Attorney characters, available both as candles and snap bar-style wax melts.

Scent descriptions and more photos under the cut!

"Objection!" - Phoenix Wright: A woody, slightly spicy scent that opens with peppercorn, cedar, and orange zest. Heart notes of sandalwood, jasmine, neroli, and cashmere are followed by a resinous base accented with vetiver and Cabernet grape.

"Unnecessary Feelings" - Miles Edgeworth: A rich, luxurious blend. Top notes of orange bitters and rock salt ease into freshly waxed mahogany wood and pink pepper, all wrapped up in a smooth base of oakmoss, paprika, bourbon, and tonka bean.

"Hamburgers and Ramen" - Maya Fey: Sweet and girlish, this scent begins with grapefruit, bergamot, thyme, and sweet pea. White tea, nutmeg, rose, and honey form the heart notes, and are followed by tuberose and jasmine.

"Chords of Steel" - Apollo Justice: A strong scent with a kick of spice. Top notes of bergamot, ginger, and lemon mingle with cardamom, nutmeg, rose, and incense. Woods, labdanum, amber, and musk linger at the base.

"Courtroom Air Guitar" - Klavier Gavin: A balanced scent reminiscent of expensive cologne. Sea spray, eucalyptus, and citrus zest provide an ozonic opening combination, warmed by heart notes of cashmere, florals, and earthy mint. Cedar, sandalwood, vetiver, and amber musk complete the blend.

"Impromptu Psychoanalysis" - Athena Cykes: Bright notes of lemon, lime, citrus peel, and lemongrass jump-start this blend, followed by a calmer heart of jasmine, sugar, and blackcurrant. A simple patchouli and powder base holds the medley together.

"Gallery Fopdoodles" - Simon Blackquill: An earthy blend that opens with palm leaf and coffee, blending into oak, leather, patchouli, and caramel middle notes. Bottom tones of smoked vanilla, whiskey, and dried woods leave a lasting impression.

"Weaponized Prayer Beads" - Nahyuta Sahdmadhi: Soft and delicate, this scent's top notes of aloe, citrus zest, and milky ambrette unfold into a smooth heart of bamboo, green leaves, tuberose, and temple incense. Tonka bean, vanilla, sheer musk, and teakwood add depth for the finishing touch.

This collection has been bouncing around in my noggin for about two years, and now it is finally time to release it into the wild.

Everything will become available on my website promptly at noon on July 15; quantities are limited, so be there or be square!!

also maybe keep an eye out for a DGS/GAA collection in the future

[ricoydelicioso]

High Protein Chicken Shawarma Rice Bowls! ONLY 490 CALORIES!🍗🥙🔥

High Protein Chicken Shawarma Rice Bowls! ONLY 490 CALORIES!🍗🥙🔥

This might just be the best chicken & rice recipe i’ve made, juicy shawarma chicken paired with golden fluffy rice, my delicious spicy samurai sauce and yogurt cucumber mix🤌🏽🔥 @jalalsamfit

Macros per serving (4 total)

488 Calories | 45g Protein | 42g Carbs | 14g Fat

Ingredients (4 servings)

750g Chicken Breast cut into thinner fillet slices

4-5 Minced Garlic Cloves

2 tsp Onion Powder

2 tsp Dried Parsley

2 tsp Smoked Paprika

1.5 tsp Salt & Pepper

2 tsp Cumin

3/4 Lemon Juice

40g Light Butter (for cooking all pieces)

Spicy Samurai Sauce

200g Low Fat Greek Yogurt (Brand: Milbona)

100g Light Mayo (Brand: Hellmanns)

25-30g any Hot Sauce (I used Sauce Shop Buffalo Sauce)

1/2 tsp Salt, Pepper, Garlic, Onion Powder, Paprika

1/4 Lemon Juice

Cucumber Yogurt Mix

100g Greek Yogurt

Chopped Cucumbers & Tomatoes

Season to taste Salt, Garlic, Cumin

Fresh Parsley

Golden Rice

200g Uncooked Basmati Rice (140g Cooked Rice per serving)

1 tsp Turmeric, Paprika, Salt, Cumin

Find More Easy & Delicious Recipes like this in my Digital Cookbook!👨‍🍳📖

Important Cooking Notes

When cooking the chicken make sure it’s on medium heat. Use cooking spray or olive oil if preferred

Make the golden rice before cooking the chicken

You can make the Samurai Sauce and Cucumber Yogurt mix in bulk and store separately. Only add to your meal when ready to eat

Reheat the rice and chicken separately to the other components

[skincaredreamgirl]

7 Diy skincare recipes for radiant skin

Title: 7 DIY Skincare Recipes for Radiant Skin

As a skincare enthusiast and blogger with a decade of experience, I'm excited to share some of my favorite DIY skincare recipes that will leave your skin glowing and rejuvenated. These recipes are easy to make, cost-effective, and harness the power of natural ingredients to nourish and pamper your skin. Let's dive in!

Honey and Oatmeal Face Mask:

Ingredients: 2 tablespoons of oats, 1 tablespoon of honey

Instructions: Mix the oats and honey to form a paste. Apply to clean skin and leave on for 15-20 minutes before rinsing off with warm water. Oats gently exfoliate while honey moisturizes and soothes the skin.

2. Avocado and Yogurt Hydrating Mask:

Ingredients: 1 ripe avocado, 2 tablespoons of plain yogurt

Instructions: Mash the avocado and mix with yogurt until smooth. Apply to the face and leave on for 15-20 minutes before rinsing off. Avocado is rich in vitamins and fatty acids, while yogurt provides hydration and probiotics for a healthy complexion.

3. Turmeric and Coconut Oil Brightening Scrub:

Ingredients: 1 teaspoon of turmeric powder, 1 tablespoon of coconut oil, 2 tablespoons of sugar

Instructions: Mix all ingredients together to form a paste. Gently massage onto damp skin in circular motions, then rinse off with warm water. Turmeric brightens the skin while coconut oil nourishes and sugar exfoliates.

4. Green Tea and Aloe Vera Toner:

Ingredients: 1 cup of brewed green tea, 2 tablespoons of aloe vera gel

Instructions: Mix the green tea and aloe vera gel together in a spray bottle. Use as a refreshing toner after cleansing to soothe and hydrate the skin. Green tea is packed with antioxidants, while aloe vera calms inflammation and balances the skin's pH.

5. Coconut Milk and Rose Petal Bath Soak:

Ingredients: 1 cup of coconut milk, Handful of dried rose petals

Instructions: Add the coconut milk and rose petals to a warm bath and soak for 20-30 minutes. Coconut milk moisturizes and softens the skin, while the scent of roses promotes relaxation and stress relief.

6. Coffee and Cocoa Body Scrub:

Ingredients: 1/2 cup of ground coffee, 1/4 cup of cocoa powder, 1/4 cup of coconut oil

Instructions: Mix all ingredients together to form a scrub. Massage onto damp skin in the shower, then rinse off. Coffee stimulates circulation, cocoa powder adds antioxidants, and coconut oil moisturizes for smooth, glowing skin.

7. Lemon and Sugar Lip Scrub:

Ingredients: 1 tablespoon of sugar, 1/2 teaspoon of coconut oil, Juice of half a lemon

Instructions: Mix the sugar, coconut oil, and lemon juice together to form a scrub. Gently massage onto lips to exfoliate and moisturize. Lemon brightens the lips, sugar removes dead skin, and coconut oil hydrates for a perfect pout.

With these DIY skincare recipes, you can pamper your skin with natural ingredients and achieve a radiant complexion without breaking the bank. Experiment with these recipes and tailor them to your skin's needs for a personalized skincare experience that leaves you feeling refreshed and rejuvenated. Happy pampering!

[healthbooks]

Chamomile Tea Cake With Strawberry Icing

One 9-inch loaf

½cup/115 grams unsalted butter

2tablespoons/6 grams chamomile tea (from 4 to 6 tea bags), crushed fine if coarse

1cup/240 milliliters whole milk

Nonstick cooking spray

1cup/200 grams granulated sugar

½teaspoon coarse kosher salt

2large eggs

1large lemon

2teaspoons baking powder

1teaspoon pure vanilla extract

1½cups/192 grams all-purpose flour

1cup/124 grams confectioners’ sugar

½cup/8 grams freeze-dried strawberries

In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour.

Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn’t boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour.

Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier.

Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain.

Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes.

While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners’ sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth.

If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.

https://cooking.nytimes.com/recipes/1023127-chamomile-tea-cake-with-strawberry-icing?mc=aud_dev&ad_name=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1023127-chamomile-tea-cake-with-strawberry-icing&adset_name=Cooking_LAL&campaign_id=6277064452491&ad-keywords=auddevgate&subid1=TAFI&ad_id=6306765928091&adset_id=6277064453491

[ontheveldt]

hey, i hope you're having a nice day~ I am re-reading your bsd fics and i looove them.... here's a q if you're feeling up for it for fun! If soukoku was a chocolate flavour, what flavour(s) would you assign it? (if more than one!)

have you ever had pomegranate molasses?

most people haven't, if you're not from a culture that uses it regularly. it's okay, it's easy to make.

take pomegranate juice. no, more than that. a liter, or maybe half a gallon, depending on how much you want in the end. it will be expensive. pomegranate juice is the type of red that looks black when contained in a bottle or pan, but take some in a spoon or dip your finger in, and it is the vibrant red of arterial spray. your fingers will stay red for days.

boil the juice. it will look like boiling blood. add a pinch of salt, and squeeze a lemon over it - halfheartedly, mind you, you want just a spoonful or so. some people add sugar - half a cup per 4 cups of juice, some don't. I don't. there are enough sweet things in the world.

as soon as it boils, lower the flame so it simmers. simmer it until it screams, until it's a quarter the volume of whatever you started with. dip a spoon in - you should be able to draw a line through the syrup on the back of it.

it's now a rich, deep reddish-brown color. the color of blood after it's dried, where it's trying to scab over and keep the rest sealed into the wound. it will be tart, so tart it dries your mouth out if you swallow too much of it. if balsamic vinegar and cranberries and grapes dipped in lemon juice had an orgy, pomegranate molasses is what's left on the sheets at the end of it.

take chocolate, something good. not too dark, it will be overwhelming - here is where you need that sweetness. spread a thin layer of the pomegranate molasses on top of the chocolate. a sweet-tart scab, the the color of what's hidden under bandages, of Corruption twisting around pale skin.

this is the taste of soukoku.

(a local chocolatier used to make pomegranate molasses truffles and I would give a limb to be able to replicate them)

-

odazai is simpler, but not easier.

odazai is the hot cocoa your mother made when you were little. when she had time, before her job took her away from thinking of winter as fun. you would come in from outside, cheeks red and hair frosted with snow, and there would be a steaming pot on the stove.

(for each serving, take one large spoonful of unsweetened cocoa powder from the old yellow Hershey's tin that belonged to your grandmother. every spoonful of cocoa gets double that amount of sugar. a pinch of salt, a dash of vanilla. add more or less of it all until it tastes like childhood)

pour it into a mug, something big and insulated enough to not burn your hands but still warm them up from the snow. take a sip to taste, then use it to down your pills.

let them kick in. let the memories of the bar kitchen fade, until it's just you alone in your apartment. the hot cocoa isn't quite as flavorful as you remember it being, when you were young and everything was golden-hued and perfect. you still make it sometimes, just to remember.

it's still rich creamy chocolate on your tongue, burning your throat as you drink it too fast so it warms you from the inside out. there's a slight chalky aftertaste from the tablets but it goes away as you take another sip in your empty, empty home and you relax into the memories again.

[laurarecipe]

Crispy Air Fryer Chicken Wings: The Ultimate Low-Carb Delight

Are you craving crispy, flavorful chicken wings without the carb overload? Look no further! This air fryer chicken wing recipe delivers restaurant-quality results with minimal effort and zero guilt. Perfect for keto dieters or anyone looking for a healthier alternative to traditional fried wings!

Why You'll Love These Low-Carb Air Fryer WingsGuilt-Free Indulgence :

All the crispiness without the carbs or excess oil Quick & Simple : Ready in under 30 minutes from start to finish Keto-Friendly : Zero breading means zero carb worries Incredibly Versatile : Customize with your favorite spices and sauces Crowd-Pleaser : No one will even realize they're eating healthy!

What You'll Need2 pounds chicken wings (drumettes, wingettes, or mixed), patted completely dry 2 tablespoons olive oil or avocado oil Spice Blend: 1 tablespoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon chili powder (optional, for heat) ½ teaspoon dried oregano ¼ teaspoon cayenne pepper (optional, for extra spice) 1 teaspoon salt ½ teaspoon black pepper

Step-by-Step Instructions

Prep the Wings : Thoroughly pat wings dry with paper towels (this is crucial for crispy skin!)

Season : Toss wings in oil until evenly coated, then add your spice blend and toss again until fully covered

Preheat : Set your air fryer to 400°F (200°C) and allow it to preheat for 5 minutes

Cook in Batches : Arrange wings in a single layer in your air fryer basket (don't overcrowd!)

Air Fry : Cook for 12 minutes, then flip and continue cooking for another 10-12 minutes until golden brown and reaching 165°F internal temperature

For Extra Crispy Wings : Increase temperature to 425°F for the final 2-3 minutes (watch carefully to prevent burning)

Serve : Enjoy immediately with your favorite low-carb dipping sauce Flavor Variations Buffalo Style : Add low-carb hot sauce to the spice blend and serve with blue cheese dressing Lemon Pepper : Swap the chili powder and cayenne for lemon zest and extra black pepper Garlic Parmesan : Toss finished wings with melted butter, grated Parmesan, and minced garlic Sugar-Free BBQ : Brush with sugar-free BBQ sauce during the last few minutes of cooking Serving Suggestions

Pair your wings with: Celery and carrot sticks with low-carb ranch or blue cheese dressing Sugar-free coleslaw Avocado salad with tomatoes, red onion, and cilantro Roasted broccoli or cauliflower

Pro Tips for Perfect WingsDry thoroughly : Moisture prevents crispiness Don't overcrowd : Cook in batches for even results Light oil spray : A quick spritz before cooking enhances crispiness High-heat finish : The final temperature boost creates that perfect crunch

TroubleshootingNot crispy enough? Ensure wings are completely dry and try finishing at a higher temperature Burning outside but raw inside? Lower temperature to 375°F and cook longer Sticking to basket? Lightly spray the basket with oil before cooking Spices not sticking? Make sure wings are evenly coated with oil first

These air fryer low-carb chicken wings prove that healthy eating doesn't have to be boring!

With their perfect crispy exterior and juicy interior, they'll quickly become your go-to recipe for everything from game day to weeknight dinners.

Whether you're following a strict low-carb diet or simply looking for a healthier alternative to traditional fried foods, this recipe delivers all the flavor without the guilt. Give them a try tonight!

MORE RECIPE

[divya1234]

Exploring the Uses and Benefits of Lemon Powder in Food Applications

Lemon powder is a versatile ingredient that offers a concentrated burst of citrus flavor and aroma, making it a popular choice in various food applications. Derived from dried lemon peel, lemon powder retains the natural tanginess and nutritional benefits of fresh lemons while providing extended shelf life and ease of use.

In culinary uses, lemon powder can be incorporated into both sweet and savory dishes. It adds a bright citrusy flavor to beverages like lemonade, cocktails, and teas. In baking, lemon powder enhances the taste of cakes, cookies, and muffins, imparting a zesty freshness without altering the texture. Savory applications include seasoning meats, seafood, and vegetables, as well as adding zest to sauces, dressings, and marinades.

Apart from its flavor-enhancing properties, lemon powder also offers nutritional benefits. It is rich in vitamin C, antioxidants, and essential oils, which contribute to immune support and overall health. The powder's versatility extends beyond traditional cuisine; it is increasingly used in food processing, where its concentrated flavor and easy incorporation into dry mixes and seasonings make it a valuable ingredient.

Whether used in home cooking or large-scale food production, lemon powder enhances the taste and nutritional profile of dishes while providing convenience and shelf stability. Its ability to deliver consistent flavor and aroma makes it a preferred choice for chefs, food manufacturers, and consumers seeking to elevate their culinary creations with the essence of fresh lemons.

For more information visit us:

[youdoyoucooking]

Be the Architect of Your Green Beans

My mother’s parents came from different worlds. My Grandmother came from high society, she went to the Fannie Farmer’s “Boston Cooking School” where she learned all things proper in the kitchen so she could be out in the world and not embarrass herself. My Grandfather, on the other hand, was a bohemian-bongo-playing artist from no money. Opposites really do attract. I always imagined they had nothing in common and came together only because of their shared love of ice-cold martinis. Green beans though. Green beans were a metaphor for their marriage. My Grandmother liked a skinny Haricot Vert and steamed for 30 seconds. My Grandfather was a fan of big old green beans, cooked with bacon, broth, and lots of seasoning, “low and slow” for 4 hours. And yet, they were desperately in love with each other. In the end, my Grandmother took turns making them the way they each liked. 

I’d like to think that my take on green beans is a way they could have met in the middle. Lots of crunch, lots of flavor. Seasoning and cooking methods can be a great opportunity to customize and create your version. I enjoy almost anything cooked on a sheet pan. The sheet pan, you know, that thing you keep in the drawer beneath your oven because it doesn’t fit anywhere else. This is the time to use it. Roasting on a sheet pan is very versatile and there are many ways to use it.  If you line it with aluminum foil or parchment paper, you are halfway there to complete your clean-up. I’m diving into the green bean method here and you are customizing it to your taste.

The Basic Roasted Green Beans

Serves 4 to 6

Non-stick spray

1 1/2 pounds green beans, cleaned & trimmed, and dried of excess water

2 tbsp olive oil

1/2 tsp salt 

1/4 tsp black pepper (optional)

Preheat oven to 450 degrees F. 

Lightly coat a baking sheet with non-stick spray and set aside. The pan can be lined with Aluminum Foil or Parchment Paper.

Put the green beans in a bowl and toss with olive oil, salt and pepper.

Spread the beans in an even layer on the baking sheet and bake for 8 minutes. Use a spatula to flip the green beans and continue cooking for another 8 minutes, until tender. 

These times are what I like. You can do longer or shorter depending on your taste. For a more tender, almost meaty bean add 4 minutes before and after the flip. Remember all of the cooking time can be “Plus or Minus” according to your tastes.

Time to customize.  How are you gonna do it?

Garlicky Cheesy Beans

1 tsp garlic powder

1/3 cup parmesan cheese, grated

When you toss beans in oil and salt and pepper, add the garlic powder. Sprinkle with parmesan right before serving.

Roasted Beans and Mushrooms

8 ounces of fresh sliced mushrooms

1 tsp of onion powder

Increase oil to 4 tablespoons. When you toss beans in oil and salt and pepper, add the onion powder and mushrooms. Roast as instructed.

Asian Flair

1 tablespoon of sesame seeds 

1 tablespoon of soy sauce                                                                        

 When you toss in oil, add soy sauce. Sprinkle Sesame Seeds right before the second cook.

Start to see the pattern? Add some flavor. If it’s something that needs a longer roast, put it on the pan right away. If it only needs that last 8 minutes, sprinkle on after flipping. The mushrooms need a longer cook so they go in first. Something like parmesan cheese can brown if in the oven too long so it goes on before serving. 

Now here are some ideas for you to add and play with. What are you going to include on that sheet pan? Try any of these on your roasting sheet pan.

1 Red Pepper and a 15-ounce can of drained Chick Peas

6 pieces of Crumbled Cooked Bacon and Whole Black Olives

This Slices of one Lemon cut into quarters

Couple of Tablespoons of Balsamic Vinegar

½ cup of Any Kind of Almonds

1 cup of Cherry Tomatoes 

Sprinkling Lemon Pepper

Sprinkling Tajin Chili Lime Seasoning

2 tablespoons of Honey

Sliced Red Onions

Diced Shallots

Sliced Garlic Cloves

Sprinkle of Breadcrumbs 

Whatever you want

You are the architect of your green beans. Mix and match. Think about what would go with your main dish. Embrace a roasted green bean.

[atplblog]

Price: [price_with_discount] (as of [price_update_date] - Details) [ad_1] Product Description Saipro's Eatery Harvest Guava Fruit Powder 200 gm, Guava Powder for |Juice| Cake |Milkshake, Immunity Booster, All Natural Natural guava powder (spray dried) honey powder (spray dried) 1. Useful for making natural juices 2. Useful to make fruit smoothies and milk shake 3. Useful for making pudding 4. Useful as natural fruit flavor 5. Useful to make fruit sweetmeats 6. Useful as seasoning to snacks 7. Useful to make flavored yogurt and other similar products. 8. Useful to make lemon tea and other beverages. 9. For making flavored cake and pastries. 10. Useful for making baby food 11. For making flavored halwa/porridge 12. For flavoring nutritional supplements. 13. You can use in facial mask 14. You can use to make natural soaps. Saipro Guava Powder is Spray Dried ,Natural Immunity Booster.Rich in Taste, Good source of vitamin, dietary fibre. Used to make milkshakes and juice.The best part about the guava powder is that its tasty enough that you can add it to a variety of your recipes for natural cookies, granola bars and cakes.It comes in Standy Zip lock pouch easy to use and Store. Avoid Wet Spoon Saipro Guava Powder For Juices, Moctails, cocktail mix |Spicy gauva Juice| Cake | Milkshake, Immunity Booster Ingredient in beverages, cooking, baking, cosmetics, all natural, No preservatives ,Immunity Booster. For Juices, Moctails, cocktail mix |Spicy gauva Juice| Cake | Milkshake, Immunity Booster Ingredient in beverages, cooking, baking, cosmetics, all natural, No preservatives The best part about the guava powder is that its tasty enough that you can add it to a variety of your recipes for natural cookies, granola bars and cakes. It comes in Standy Zip lock pouch easy to use and Store. Avoid Wet Spoon Package Content: Pack of 1 Guava Fruit Powder. Item Weight: 200 gm [ad_2]

[chefcarrie]

Ingredients:

2 medium zucchinis, sliced into 1/4-inch thick rounds

1/2 cup grated Parmesan cheese

1/2 cup breadcrumbs (preferably panko for extra crunch) oats

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 large egg, beaten

2 tablespoons olive oil (optional, for drizzling)

Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat the Oven:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent the zucchini rounds from sticking.

2. Prepare the Coating:

In a shallow bowl, combine the grated Parmesan cheese, breadcrumbs, oregano, garlic powder, onion powder, salt, and pepper. Mix well.

In a separate bowl, beat the egg.

3. Coat the Zucchini Rounds:

Dip each zucchini round into the beaten egg, ensuring it is fully coated.

Next, dip the egg-coated zucchini round into the Parmesan breadcrumb mixture, pressing lightly to ensure it sticks well to the zucchini.

Place the coated zucchini rounds in a single layer on the prepared baking sheet. Continue this process until all zucchini slices are coated.

4. Bake the Zucchini Rounds:

Drizzle the coated zucchini rounds with olive oil for extra crispiness (optional). Alternatively, you can spray a light coating of cooking spray.

Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the zucchini is tender and the coating is golden brown and crispy.

5. Serve:

Remove from the oven and garnish with fresh parsley if desired.

Serve hot with your favorite dipping sauce, like marinara, ranch, or a garlic aioli.

Notes and Tips:

Choosing Zucchini: Opt for medium-sized zucchinis for even cooking. Large zucchinis may have more seeds and a waterier texture, which can make them less crispy. If using larger zucchini, consider scraping out the seeds before slicing.

Breadcrumb Alternatives: You can use whole wheat breadcrumbs or gluten-free breadcrumbs if you prefer a healthier or gluten-free version. Panko breadcrumbs are great for an extra crunchy texture.

Add Spices for Extra Flavor: Feel free to experiment with additional spices like paprika, red pepper flakes, or fresh herbs like basil or thyme. Adjust the seasonings to match your taste preferences.

Make Ahead: These zucchini rounds are best served immediately to maintain their crispiness. However, you can prep the zucchini rounds and coat them in advance, then refrigerate them until you’re ready to bake.

Air Fryer Option: For a quicker and equally crispy alternative, use an air fryer. Preheat the air fryer to 375°F (190°C), arrange the zucchini rounds in a single layer (working in batches if needed), and cook for 8-10 minutes, flipping halfway through.

Freezing: If you want to make a big batch ahead of time, you can freeze the coated zucchini rounds before baking. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or airtight container. When ready to cook, bake directly from frozen, adding a few extra minutes to the cooking time.

Dipping Sauces: These crispy zucchini rounds are delicious with a variety of dips. Try them with marinara, ranch, tzatziki, or a lemon-garlic aioli for an added flavor boost.

These Crispy Parmesan Zucchini Rounds are a perfect snack, appetizer, or side dish, offering a satisfying crunch with every bite. They’re healthy, easy to make, and bursting with flavor!

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The Chicken Tender Connoisseur's Guide: Mastering the Art of Brining and Seasoning for Maximum Flavor

Mastering chicken tenders starts with the right techniques for brining and seasoning. Here's a guide to creating perfectly juicy and flavorful tenders that will elevate your cooking game:

Step 1: Understanding Brining Why Brine? Brining infuses chicken with moisture and flavor, ensuring tender, juicy meat even after frying or baking.

Types of Brines

Wet Brine Mix water, salt, sugar, and optional flavorings like herbs, garlic, or citrus. Basic Ratio: 4 cups water, 1/4 cup kosher salt, 2 tbsp sugar.

Buttermilk Brine Combines tenderizing acids with a creamy texture. Basic Recipe: 2 cups buttermilk, 1 tbsp salt, optional hot sauce for a spicy kick.

Dry Brine Rub salt directly onto the chicken tenders. Adds deep flavor without the mess of liquid.

Brining Tips Duration: 30 minutes to 4 hours for tenders. Avoid over-brining, which can make the meat mushy. Rinse and pat dry after wet brining to remove excess salt.

Step 2: Crafting the Perfect Seasoning Blend Seasoning is key to achieving bold and balanced flavors. Customize your blend to suit your taste.

Classic Blend 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 1/2 tsp black pepper 1/2 tsp salt Spicy Blend Add cayenne pepper, chili powder, or smoked paprika for heat. Use chipotle powder for a smoky kick. Herbaceous Blend Add dried thyme, oregano, parsley, or rosemary for an earthy profile. Sweet and Savory Mix in brown sugar for caramelization and a hint of sweetness.

Step 3: Properly Seasoning Your Tenders Season both the brine (if using wet) and the tenders directly after patting them dry. For breaded tenders, add seasoning to both the flour and breadcrumb mixtures for layers of flavor. Let seasoned tenders rest for 15–20 minutes before cooking to allow flavors to penetrate.

Step 4: Enhancing with Marinades (Optional) For extra flavor, marinate after brining with ingredients like: Soy sauce, honey, and garlic for a sweet-savory glaze. Lemon juice, olive oil, and herbs for a Mediterranean twist.

Step 5: Cooking for Perfection Frying: Use a light, seasoned breading and fry at 350°F for golden, crispy tenders. Baking: Coat with panko breadcrumbs, spray with oil, and bake at 425°F for a crunchy crust. Air Frying: Achieve crispy results with minimal oil by air frying at 400°F for 10–12 minutes.

With these brining and seasoning techniques, you'll create chicken tenders that are a flavor-packed delight. One can also enjoy these food in chicken tender restaurant, but it gives a different feeling and taste if you cook yourself at home.

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This spectacular Lemon Cheesecake Bread Pudding is based on the Lemon Cheesecake I make at the restaurant. It is extremely popular and very unusual. This version of a bread pudding is very quick and easy to make. The ingredients take a few turns in the processor, are poured over the bread cubes, and into the pans it goes. Not much work at all for this uncommon bread pudding. While I've chosen to show it with the Blueberry Sauce from the Lemonade Cake, a couple of others would be perfect to serve with the warm Lemon Cheesecake Bread Pudding. The Lemon Soaking Syrup from the Lemon Strawberry Cake or the Lemon Rum soaking syrup from the Lemon Rum Bundt Cake would make an ideal accompaniment to this remarkable dessert.   Why you'll love this recipe It's really easy and quick to make. This bread pudding can be in the oven baking in about 30 minutes. The ingredients are all readily available with the exception of the citric acid which is optional. There is no water bath needed for this dessert. This is packed with lemon flavor with lemon zest, lemon juice and citric acid which adds a bit of the tartness that make lemons so appealing. These can be made ahead and frozen, thawed and reheated for a quick dessert. Recipe ingredients FRONT ROW: Lemon juice, lemon zest, vanilla MIDDLE ROW: Granulated sugar, sour cream, cream cheese BACK ROW: Bread, eggs, half and half Key Ingredients Either Brioche or Challah that has been purchased work well in this recipe. Citric Acid powder is used to add the tartness of lemons to the bread pudding. It can be omitted if desired but it does up the flavor. While not commonly found on store shelves it can be found on line including Amazon or just google "food grade citric acid powder" for more choices. Make sure you get food grade. Be sure to see the recipe card below for the exact ingredients & instructions. Step by Step Instructions Step 1. Slice the bread about 3/4" thick if the loaf is whole. Dry the slices until it feels stale but not dry. This can take 4 to 6 hours depending upon the bread. I place mine on cooling racks so both sides can dry at once. Once dried, stack several slices up and cut them vertically. Step 2. Cross cut them into about 3/4" cubes. There should be about 8 cups. Set aside. Step 3. Place the cream cheese and sugar in the bowl of a processor. Step 4. Process until completely mixed. Scrape down and into the corners of the processor bowl to make sure it is all combined. Step 5. Add the eggs, lemon zest, vanilla, sour cream and citric acid to the processor bowl. Step 6. Process until smooth, scraping as necessary. Step 7. Add the half and half and lemon juice. Process again to complete the mixture. Step 9. Pour the liquid over the bread cubes making sure to stir it well so the liquid is contacting all the cubes. Step 10. Let it sit 15 to 30 minutes until the bread is soaked through and no liquid is sitting on the bottom of the bowl. Stir several times to make sure it is evenly soaking. The bread should not be mushy. Step 11. Spray a 9" pan with a non-stick baking spray and pour the mixture into the pan. Step 12 . Or, for individual servings, spray six 6-ounce ramekins or a Jumbo Muffin tin with a non-stick baking spray and divide the mixture between the cups filling them all the way to the top. Bake for 30 to 35 minutes or until a tester comes out clean. They will most likely rise during baking but will deflate as they cool. Recipe FAQS What constitutes bread pudding A custardy base is combined with stale, cut up bread to which many different ingredients can be added depending upon what is wanted. The bread should be soft having absorbed the custard. How do you know when the bread pudding is done baking? There are a couple of ways. One, insert a cake tester in the middle of the pudding. If it comes out clean it is done. The second method is to press the center of the bread pudding and if liquid comes up it needs to bake longer. When was bread pudding first made? English cooks in the 11th century repurposed stale bread.

In later centuries it became known as "poor man's pudding" because food was scarce at times and the pudding was made only with boiling water sugar and spices. Today's version is much richer with eggs, milk or cream, spices and any number of additions. Expert Tips The bread used should be stale but not hard or completely dried out. While any bread can be used, Brioche and Challah are often used for their taste. The liquid base can be made in a mixer by following the same steps as for the food processor. Make sure the cream cheese is at room temperature so it mixes without lumps. If another type of bread is used, it may require more or less liquid so add 3/4 of the half and half first. If the bread is not completely coated, stir in the rest of the half and half. While citric acid powder is listed as an ingredient, it can be omitted. Other scrumptious desserts If you love this Lemon Cheesecake Bread Pudding, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you. Lemon Cheesecake Bread Pudding This spectacular Lemon Cheesecake Bread Pudding is based on the Lemon Cheesecake I make at the restaurant. It is extremely popular and very unusual. This version of a bread pudding is very quick and easy to make. 9x9 square pan or6 cup Jumbo Muffin Pan or6 ounce ramekins 3/4 pound Brioche or Challah (340 grams)4 ounces cream cheese, room temperature (114 grams)1/2 cup granulated sugar (100 grams)2 large eggs2 tablespoons lemon zest1 teaspoon vanilla extract1 teaspoon citric acid powder, optional1/3 cup sour cream (75 grams)1 cup half and half1/3 cup lemon juice, freshly squeezed If the bread is whole, slice abut 3/4" thick. Dry the slices on cooling racks for 4 to 6 hours until stale but not dried out. This can take 4 to 6 hours. Once dried, stack several slices up and cut them vertically. Cross cut them into 3/4" cubes. There should be about 8 cups. Place them in a large bowl. Set aside. Place the cream cheese and sugar in the bowl of a food processor. Process until smooth, scraping as necessary. Be sure to get to the bottom of the bowl and into the edges so there will be no lumps. Add the eggs, lemon zest, vanilla, citric acid, and sour cream processing until smooth. Add the half and half and lemon juice. Process until smooth and all is combined.Pour the liquid mixture over the bread cubes, stirring well to make sure all the bread is coated with the liquid.Let the bread mixture sit for 15 to 30 minutes until the bread is soaked through and no liquid is sitting on the bottom of the bowl. The bread should not be mushy but wet all the way through. Stir several times to make sure the liquid is evenly soaking the bread.Preheat the oven to 350°F. For a single bread pudding, pour the mixture into a 9” square pan that has been very well sprayed with a non-stick baking release.For individual bread puddings:  Use six 6-ounce ramekins or Texas muffin cups.  Spray very well with a non-stick baking release and divide between the ramekins, filling them all the way to the top.Bake 30 to 35 minutes until set and a tester comes out clean.If using the individual ramekins or muffin pans, cool for about 10 minutes and turn out. Serve warm with the one of the following sauces: The Blueberry Sauce from the Lemonade Cake, the Lemon Soaking Syrup from the Lemon Strawberry Cake or the Lemon Rum soaking syrup from the Lemon Rum Bundt Cake Serves 6 individual bread puddings or 6 to 8 from the 9" pan. There is always an abundance of photos to guide you in the post above. As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest. _____________________________________________________ The bread used should be stale but not hard or completely dried out.

While any bread can be used, Brioche and Challah are often used for their taste. The liquid base can be made in a mixer by following the same steps as for the food processor. Make sure the cream cheese is at room temperature so it mixes without lumps.  If another type of bread is used, it may require more or less liquid so add 3/4 of the half and half first. If the bread is not completely coated, stir in the rest of the half and half.  While citric acid powder is listed as an ingredient, it can be omitted. Bread PuddingAmericanbread pudding, easy to make, Lemon Bread Pudding