Oumy Recipe, 2 Impasse honore de balzac, Balzac (2026)

16/06/2025

Texas Roadhouse Butter Chicken Skillet

Ingredients:

1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces

3 tablespoons unsalted butter, divided

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon chili powder

½ teaspoon cayenne pepper (optional)

Salt and freshly ground black pepper, to taste

½ cup chicken broth

¼ cup heavy cream

½ cup shredded cheddar cheese

1 tablespoon fresh parsley, chopped

Optional: sliced green onions, for garnish

Instructions
Step 1: Cook the Chicken
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.
Season the chicken with garlic powder, onion powder, smoked paprika, chili powder, cayenne (if using), salt, and pepper.
Add chicken to the skillet and cook for 6–8 minutes, or until golden and cooked through. Remove and set aside.

Step 2: Make the Sauce
Lower the heat to medium and add the remaining tablespoon of butter.
Pour in chicken broth and heavy cream. Stir to combine, scraping any browned bits from the pan.
Simmer for 3–4 minutes until slightly thickened.

Step 3: Combine and Melt Cheese
Return the cooked chicken to the skillet, stirring to coat in the sauce.
Sprinkle the cheddar cheese evenly over the top.
Cover and cook for 2 minutes until the cheese is melted.

Step 4: Garnish and Serve
Top with chopped parsley and sliced green onions if using.
Serve hot with rice, mashed potatoes, or crusty bread.

Tips & Variations
Add Veggies: Stir in spinach, mushrooms, or bell peppers during step 2.

Spice Level: Adjust cayenne and chili powder to taste.

Cheese Swap: Try Monterey Jack or pepper jack for a twist.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently.

16/06/2025

Garlic Parmesan Chicken Meatloaves

Ingredients:

1 lb ground chicken

½ cup grated Parmesan cheese

½ cup breadcrumbs

¼ cup finely chopped parsley

3 garlic cloves, minced

1 large egg, beaten

1 tsp dried oregano

½ tsp salt

¼ tsp black pepper

¼ cup milk

2 tbsp olive oil

Optional: chopped spinach, coriander, or mint for added freshness

Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.

Mix the ingredients: In a large bowl, combine ground chicken, Parmesan, breadcrumbs, parsley, garlic, egg, oregano, salt, pepper, and any optional veggies.

Add the milk and mix gently until everything is just combined—avoid overmixing.

Shape the mixture into four equal mini loaves and place them on the prepared baking sheet.

Drizzle olive oil over the tops of each loaf to help them brown and stay moist.

Bake for 25–30 minutes, or until the meatloaves are golden and the internal temperature reaches 165°F (74°C).

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 mini loaves
Cuisine: American
Difficulty: Easy
Category: Main Dishes

15/06/2025

Pineapple Cream Cheese Bundt Cake

Ingredients:

For the Cake

1 box (15.25 oz) yellow cake mix

1 package (3.4 oz) instant vanilla pudding mix

4 large eggs

1 cup crushed pineapple, drained

½ cup vegetable oil

½ cup sour cream

1 teaspoon vanilla extract

1 teaspoon baking powder

For the Cream Cheese Filling
8 oz cream cheese, softened

½ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

For the Glaze
1 cup powdered sugar

2–3 tablespoons pineapple juice

Optional: toasted coconut, for garnish

Instructions
Preheat the oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.

Make the cake batter: In a large mixing bowl, combine the cake mix, pudding mix, eggs, pineapple, oil, sour cream, vanilla extract, and baking powder. Mix until smooth.

Prepare the cream cheese filling: In a separate bowl, beat together the cream cheese, sugar, egg, and vanilla until creamy.

Layer the cake: Pour half of the cake batter into the prepared pan. Spread the cream cheese filling evenly over the batter, then top with the remaining batter.

Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Make the glaze: Whisk together the powdered sugar and pineapple juice until smooth. Adjust consistency with more juice or sugar as needed.

Glaze the cake: Once cooled, drizzle glaze over the top. Sprinkle with toasted coconut, if using.

Serve and enjoy this creamy, fruity, and moist bundt cake.

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Cuisine: American
Difficulty: Intermediate
Category: Cakes & Sweet Bakes

15/06/2025

Bacon Cheddar Onion Bombs

Ingredients:

4 large yellow onions

1½ lbs lean ground beef (85–93%)

½ cup plain or seasoned bread crumbs

1 large egg

¼ cup whole milk

½ cup barbecue sauce, divided

1 tsp garlic powder

1 tsp onion powder

1 tsp kosher salt

½ tsp black pepper

8 small cubes sharp cheddar cheese (½ to ¾ inch each)

16 slices center-cut smoked bacon (2 per bomb)

Instructions
1. Prepare Onion Shells
Slice off both ends of each onion and peel.

Cut onions in half from top to bottom.

Carefully separate the two outer layers from each half — you’ll need 16 halves for 8 bombs. Set aside.

2. Make the Filling
In a large bowl, mix ground beef, bread crumbs, egg, milk, 3 tbsp of the BBQ sauce, garlic powder, onion powder, salt, and pepper.

Mix until the texture is slightly sticky and well combined.

3. Shape and Stuff
Divide the meat into 8 balls and flatten into discs in your hand.

Place one cube of cheddar into the center of each and seal the meat around it.

4. Assemble the Bombs
Sandwich each meatball between two onion halves, pressing gently to enclose.

Wrap each onion bomb with two bacon slices in an "X" pattern, covering the whole surface. Use toothpicks if needed.

5. Bake
Place on a foil-lined baking sheet, seam-side down.

Bake at 425°F (220°C) for 30 minutes until bacon starts to crisp.

6. Glaze and Finish
Brush each bomb with remaining BBQ sauce.

Return to oven and bake for 10–15 more minutes, until the sauce bubbles and internal temp is 160–165°F (71°C).

7. Rest and Serve
Let rest for 5 minutes before serving. Enjoy while warm and melty.

Tips & Variations
Make Ahead: Assemble and refrigerate up to 1 day before baking.

Cheese Options: Try pepper jack or gouda for a twist.

Sauce Swap: Use spicy or smoky BBQ sauce for different flavor profiles.

Serving Ideas: Pair with roasted potatoes or corn on the cob for a full meal.

Servings: 8 bombs
Prep Time: 25 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour 10 minutes
Category: Main Dish or Appetizer
Skill Level: Intermediate
Cuisine: American

15/06/2025

Cheddar Bacon Ranch Pinwheels

Ingredients:

4 large flour tortillas (10-inch)

8 oz cream cheese, softened

1 tablespoon ranch seasoning mix

1 cup shredded cheddar cheese

½ cup cooked and crumbled bacon

Optional: 2 tablespoons chopped green onions

Instructions
Prepare the Filling
In a medium mixing bowl, beat together the softened cream cheese and ranch seasoning until smooth and well combined.

Add Mix-Ins
Fold in the shredded cheddar cheese, bacon, and green onions (if using) until evenly distributed.

Assemble the Pinwheels
Lay a tortilla flat on a clean surface. Spread ¼ of the mixture evenly over the entire surface. Roll the tortilla tightly into a log shape. Repeat with remaining tortillas.

Chill
Wrap each tortilla roll in plastic wrap and refrigerate for at least 1 hour. This helps the filling firm up and makes slicing easier.

Slice and Serve
Remove wraps and slice each tortilla roll into ¾-inch thick pinwheels. Serve cold.

Tips
Use room temperature cream cheese for easier spreading.

For crispier bacon, cook it ahead and let it cool completely before crumbling.

These pinwheels can be made up to 24 hours in advance and stored in an airtight container in the fridge.

Try variations like turkey, roasted red peppers, or spinach for a twist.

Yield: About 30 pinwheels
Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Category: Appetizer
Difficulty: Easy
Cuisine: American

15/06/2025

Biscuits & Gravy Hashbrown Casserole

Ingredients:

1 can (16 oz) refrigerated biscuits, cut into quarters

2 cups frozen hashbrowns, thawed

→ Sausage Gravy

1 lb breakfast sausage

3 tablespoons all-purpose flour

2 cups milk

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon paprika

→ Topping

1½ cups shredded cheddar cheese

Instructions
Preheat and Prep
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.

Cook the Sausage
In a large skillet over medium heat, cook sausage until browned and crumbled. Sprinkle flour over the sausage and stir for 1 minute to coat.

Make the Gravy
Gradually pour in the milk while stirring constantly. Cook until thickened into a creamy gravy. Add salt, pepper, garlic powder, onion powder, and paprika. Stir to combine and remove from heat.

Assemble the Casserole
Spread the thawed hashbrowns in the bottom of the prepared dish. Scatter biscuit quarters evenly over the hashbrowns. Pour the sausage gravy over the top, spreading evenly.

Add Cheese and Bake
Sprinkle the shredded cheddar cheese over the entire casserole. Bake for 30–35 minutes or until biscuits are golden and fully cooked.

Cool and Serve
Allow to cool for 5 minutes before slicing and serving. Serve warm.

Variations
Spicy Kick: Add chopped jalapeños or a pinch of red pepper flakes to the gravy.

Meat Lovers: Mix in crispy bacon or diced ham with the sausage.

Vegetarian Option: Use plant-based sausage and veggie broth.

Cheese Blend: Try mozzarella, pepper jack, or smoked gouda in place of cheddar.

Servings: 6–8
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Category: Breakfast Bake
Difficulty: Easy
Cuisine: Southern American

11/06/2025

Healthy Chinese Ground Beef

Ingredients:

1 lb lean ground beef (90% lean or higher)

½ head green cabbage, thinly sliced

1 medium carrot, julienned

1 tbsp sesame oil

3 garlic cloves, minced

1 tbsp grated fresh ginger

2 tbsp low-sodium soy sauce

1 tbsp rice vinegar

1 tbsp oyster sauce (optional)

1 tsp cornstarch mixed with 2 tbsp water

¼ tsp crushed red pepper flakes (optional)

2 green onions, sliced (for garnish)

Cooked jasmine or brown rice (optional, for serving)

Instructions
Brown the Beef: Heat sesame oil in a large skillet or wok over medium-high heat. Add ground beef, break it apart with a spatula, and cook for 5–7 minutes until browned. Drain excess fat if needed.

Add Aromatics: Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.

Cook the Vegetables: Add sliced cabbage and julienned carrot. Stir-fry for 4–5 minutes until slightly softened but still crisp.

Add Sauce: Stir in soy sauce, rice vinegar, and oyster sauce (if using). Pour in the cornstarch slurry and red pepper flakes, stirring until the sauce thickens slightly (1–2 minutes).

Finish and Serve: Remove from heat and garnish with sliced green onions. Serve hot on its own or over a bed of cooked jasmine or brown rice.

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes

11/06/2025

Strawberry Cheesecake Chimichangas

Ingredients:

→ Cheesecake Filling
8 oz (225 g) cream cheese, softened

¼ cup sour cream

¼ cup powdered sugar

½ teaspoon vanilla extract

1 cup fresh strawberries, diced

→ For Assembly and Coating
4 large flour tortillas (8-inch size)

½ cup granulated sugar

1 teaspoon ground cinnamon

Vegetable oil, for frying

Instructions
Make the Filling: In a medium mixing bowl, beat the softened cream cheese, sour cream, powdered sugar, and vanilla until smooth. Gently fold in the diced strawberries.

Assemble the Chimichangas: Divide the filling evenly between the tortillas. Place the filling in the center, then fold the sides in and roll tightly into burrito shapes.

Prepare the Coating: In a shallow dish, mix together the granulated sugar and cinnamon. Set aside.

Fry the Chimichangas: In a deep skillet or pot, heat 1 inch of vegetable oil to 350°F (175°C). Fry the chimichangas for 1–2 minutes per side until golden and crispy.

Coat in Cinnamon Sugar: Remove from oil with a slotted spoon and drain briefly on paper towels. While still warm, roll each chimichanga in the cinnamon-sugar mixture until fully coated.

Serve: Enjoy warm, optionally topped with extra strawberries or a dollop of whipped cream.

Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes

11/06/2025

Garlic Butter Chicken with Cheesy Potato Bake

Ingredients:

4 boneless, skinless chicken breasts (ou cuisses désossées)

2 tablespoons garlic butter, melted

1 tablespoon olive oil

Salt and pepper, to taste

→ Cheesy Potato Bake
4 medium potatoes, thinly sliced

1 cup shredded cheddar cheese

½ cup heavy cream

½ teaspoon paprika

Fresh parsley, chopped (for garnish)

Instructions
Preheat oven to 375°F (190°C). Season chicken with salt, pepper, and brush with melted garlic butter.

Sear the chicken: Heat olive oil in a skillet over medium heat. Cook chicken breasts for 5–6 minutes per side until golden and cooked through. Set aside.

Prepare the cheesy potato bake: In a baking dish, layer the thinly sliced potatoes. Pour the heavy cream evenly over the top. Sprinkle with paprika, then top with shredded cheddar cheese.

Bake the potatoes for 25 minutes, or until they are tender and the cheese is bubbly and golden.

Serve: Plate the garlic butter chicken with a generous scoop of cheesy potatoes. Garnish with fresh parsley.
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Total Time: 45 Minutes

11/06/2025

Cheesy Taco Potatoes

Ingredients:

4–6 medium Russet potatoes

1 pound lean ground beef

1 packet (1 oz) taco seasoning

½ cup water

→ Delicious toppings

1 cup shredded sharp cheddar cheese

½ cup sour cream

¼ cup chopped green onions

½ cup diced fresh tomatoes

Instructions
Bake the Potatoes
Preheat oven to 400°F (200°C). Wash and scrub potatoes, then pierce them several times with a fork. Bake directly on the oven rack for 45–50 minutes, or until fork-tender and the skins are crispy.

Cook the Taco Meat
While the potatoes bake, heat a large skillet over medium heat. Add ground beef and cook until fully browned, breaking it apart with a spoon. Drain excess grease.

Add Seasoning
Stir in taco seasoning and ½ cup water. Simmer for 5 minutes until the mixture thickens and flavors combine. Remove from heat.

Assemble the Potatoes
Once baked, carefully slice potatoes open lengthwise. Fluff the insides with a fork to create space for toppings.

Load and Serve
Spoon the taco meat over each potato. Top with shredded cheese, a dollop of sour cream, chopped green onions, and diced tomatoes. Serve hot.

Tips
Rub potatoes with olive oil and coarse salt before baking for extra crispy skins.

Customize with avocado, black beans, jalapeños, hot sauce, or cilantro.

Use ground turkey or plant-based crumbles for a lighter or vegetarian version.

Bake potatoes ahead and reheat when ready to serve for easy prep.

Prep Time: 10 Minutes
Cook Time: 55 Minutes
Total Time: 65 Minutes

Oumy Recipe

16/06/2025

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