Cooking With Mee, Mallory Heights, FL (2026)

10/18/2026

🍪 Buttery Rosette Cookies Recipe

These beautiful rosette cookies are buttery, crunchy around the edges, and soft with a delicate, melt-in-your-mouth texture. They are piped into beautiful swirls and baked until golden.

Ingredients
• 2 cups all-purpose flour (250g)
• 1 cup butter, softened (227g)
• ¾ cup icing sugar (90g)
• 1 large egg (50g without shell)
• 1 teaspoon vanilla extract (5ml)
• 2 tablespoons cornstarch (16g)
• ¼ teaspoon salt (1g)
• ½ teaspoon baking powder (2g, optional)

Instructions

Prepare the ingredients

Allow the butter to soften at room temperature. Sift the flour, cornstarch, salt, and baking powder together in a bowl.

Cream the butter and sugar

In a mixing bowl, beat the softened butter and icing sugar until light, creamy, and fluffy.

Add the egg and vanilla

Add the egg and vanilla extract. Beat until well combined and smooth.

Add the dry ingredients

Gradually add the sifted flour mixture. Mix until a soft, smooth dough forms. The dough should be soft enough to pipe but firm enough to hold its shape.

Pipe the cookies

Transfer the dough into a piping bag fitted with a large open-star nozzle. Pipe beautiful rosette shapes onto a baking tray lined with parchment paper, leaving a little space between each cookie.

Bake the cookies

Preheat your oven to 170°C (340°F). Bake for approximately 15–22 minutes, depending on the size of the cookies and your oven. The edges should be lightly golden while the centres remain pale.

Cool and serve

Remove the cookies from the oven and allow them to rest on the baking tray for 5 minutes before transferring them to a cooling rack. Let them cool completely before serving.

Tips for Perfect Rosette Cookies
• Use softened butter: Avoid melting the butter, as this can cause the cookies to spread.
• Get the right consistency: If the dough is too stiff to pipe, mix in 1–2 teaspoons of milk.
• Keep the rosette shape: Chill the piped cookies for 10–15 minutes before baking if your kitchen is warm.
• Avoid overbaking: Remove the cookies when the edges turn lightly golden.
• For beautiful swirls: Use a large star-shaped piping nozzle.

Storage

Store the completely cooled cookies in an airtight container at room temperature for up to 7 days. Keep them away from moisture to maintain their crisp texture.

Enjoy your beautiful, buttery rosette cookies! 🍪

10/18/2026

🍗 EXTRA CRISPY FRIED CHICKEN TENDERS

📝 Ingredients

For the chicken
• 1 kg chicken breast, cut into strips
• 1 cup buttermilk (240 ml) or 1 cup milk (240 ml) mixed with 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional)

For the crispy coating
• 2 cups all-purpose flour (250 g)
• 1 cup crushed cornflakes (about 50 g)
• ½ cup cornstarch (60 g)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper

For the egg wash
• 2 large eggs
• ¼ cup milk (60 ml)

For frying
• Vegetable oil, as needed

For the dipping sauce (optional)
• ½ cup mayonnaise (115 g)
• 2 tablespoons ketchup (30 g)
• 1 teaspoon lemon juice
• ¼ teaspoon garlic powder
• A pinch of black pepper

👩‍🍳 Instructions

Prepare the chicken

Wash and cut the chicken breast into even strips if necessary. Pat dry with paper towels.

Mix the buttermilk with salt, garlic powder, onion powder, paprika, black pepper, and cayenne pepper.

Add the chicken strips and mix thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavours to develop.

Prepare the coating

In a large bowl, combine the flour, cornstarch, crushed cornflakes, baking powder, salt, paprika, garlic powder, onion powder, and black pepper.

In a separate bowl, whisk the eggs and milk until well combined.

Coat the chicken

Remove a piece of chicken from the marinade and allow the excess liquid to drip off.

Coat it thoroughly in the flour mixture, dip it into the egg wash, and coat it again in the flour mixture.

Press the coating gently onto the chicken to create a rough, crunchy texture.

Repeat with the remaining chicken strips.

Fry the chicken

Heat vegetable oil in a deep frying pan to approximately 170–175°C.

Carefully place the coated chicken strips into the hot oil in small batches. Avoid overcrowding the pan.

Fry for approximately 5–8 minutes, depending on the thickness of the chicken, turning occasionally until the coating is golden brown and crispy.

Ensure the thickest part of each piece reaches an internal temperature of 74°C.

Remove the chicken and place it on a wire rack to drain excess oil and maintain its crispiness.

Prepare the dipping sauce

Mix the mayonnaise, ketchup, lemon juice, garlic powder, and black pepper in a small bowl until smooth.

Refrigerate briefly before serving if desired.

🍽️ Serving

Serve the crispy chicken tenders hot with creamy dipping sauce, French fries, coleslaw, or a fresh vegetable salad.

💡 Tips for Extra Crispy Chicken
• Use cornstarch: It helps create a lighter, crispier coating.
• Add crushed cornflakes: They give the chicken an extra crunchy texture.
• Double-coat the chicken: The flour, egg wash, and second flour coating create a thicker crust.
• Maintain the oil temperature: Oil that is too cool makes the chicken greasy, while excessively hot oil can burn the coating before the chicken cooks through.
• Avoid overcrowding: Fry in batches to keep the oil temperature stable.
• Use a wire rack: It prevents steam from making the bottom of the chicken soggy.

Storage: Refrigerate leftovers in an airtight container within 2 hours. Reheat in an oven or air fryer to restore some of the crispiness.

Enjoy your homemade extra crispy fried chicken! 🍗😋

10/18/2026

Cream Horns with Vanilla Pastry Cream
Quick Info

- Prep Time: 30 minutes
- Bake Time: 15–18 minutes
- Oven Temperature: 200°C (400°F)
- Chill Time: 2 hours or until the pastry cream is completely cold
- Yield: 10–12 cream horns, depending on mold size

Ingredients

For the Pastry Shells

- 1–2 sheets puff pastry, thawed if frozen
- 1 egg, beaten for egg wash
- Granulated sugar, for sprinkling (optional)
- Cream horn molds or metal cone molds

For the Vanilla Pastry Cream

- 2 cups (500 ml) milk
- ½ cup (100 g) granulated sugar
- ⅓ cup (40 g) cornstarch
- 4 large egg yolks
- 2 tsp vanilla extract
- 2 tbsp (30 g) unsalted butter

For Finishing

- Powdered sugar, for dusting

Instructions

1. Shape the Pastry Horns

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

Roll out the thawed puff pastry on a lightly floured surface. Cut it into long strips about ¾–1 inch wide.

Lightly grease the metal molds, then wrap each strip around a mold, starting at the pointed end and slightly overlapping the pastry as you work toward the wider end.

Arrange the molds on the prepared baking sheet. Brush the pastry with beaten egg and sprinkle with granulated sugar if desired.

Bake for 15–18 minutes, until puffed, crisp, and golden brown. Let them cool for a few minutes, then carefully remove the molds. Allow the shells to cool completely.

2. Make the Pastry Cream

Heat the milk in a saucepan over medium heat until steaming but not boiling.

In a separate bowl, whisk the egg yolks and sugar until pale. Add the cornstarch and mix until smooth.

Gradually whisk about half of the warm milk into the egg mixture. Pour everything back into the saucepan.

Cook over medium heat, whisking continuously, until the cream thickens and begins to bubble. Continue cooking for about 30–60 seconds while whisking.

Remove from the heat and stir in the vanilla and butter until smooth. Transfer to a bowl, cover the surface directly with plastic wrap, and refrigerate until completely cold.

3. Fill and Serve

Transfer the chilled pastry cream to a piping bag fitted with a round or star-shaped tip.

Pipe the cream into each completely cooled pastry shell, filling it generously to the edges.

Finish with a light dusting of powdered sugar just before serving.

Tip

Fill the pastry horns shortly before serving to keep the shells crisp. Make sure both the pastry cream and shells are completely cool before assembling.

Result

Crispy, golden puff pastry horns filled with silky vanilla custard, finished with a delicate coating of powdered sugar.

10/08/2026

🥞 𝗙𝗹𝘂𝗳𝗳𝘆 𝗣𝗮𝗻𝗰𝗮𝗸𝗲𝘀

Ingredients

- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1½ cups milk
- 2 tbsp melted butter
- 1 tsp vanilla extract
- Butter or oil, for cooking

Method

1. In a large bowl, mix the flour, sugar, baking powder and salt.
2. In another bowl, whisk together the eggs, milk, melted butter and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few small lumps are fine.
4. Heat a lightly buttered or oiled non-stick frying pan over medium heat.
5. Pour about ¼ cup of batter into the pan for each pancake.
6. Cook until bubbles appear on the surface and the edges look set. Flip and cook the other side until golden brown.
7. Repeat with the remaining batter.
8. Serve warm with syrup, fresh fruits, butter or your favourite toppings. 🥞🍓🍌

09/25/2026

Ribeye steak with creamy sauce, eggs and roasted veggies

09/25/2026

STUFFED MEATLOAF WITH BOILED EGGS 🥩🥚

This juicy stuffed meatloaf is easy to make, full of flavor, and looks amazing when you slice it open. Perfect for a family dinner! 😍

Ingredients:

2 lb ground beef
4 boiled eggs
1 raw egg
½ onion, finely chopped
3 garlic cloves, minced
½ cup breadcrumbs
2 tbsp chopped parsley
1 tsp paprika
1 tsp garlic powder
1 tsp oregano
Salt and black pepper to taste
2 tbsp ketchup or BBQ sauce
1 tbsp Worcestershire sauce, optional

Directions:

In a large bowl, combine the ground beef, raw egg, onion, garlic, breadcrumbs, parsley, paprika, garlic powder, oregano, salt and pepper.
Spread the meat mixture into a large rectangle over parchment paper.
Place the boiled eggs in a straight line down the center.
Carefully roll the meat around the eggs, sealing the edges well to form a large loaf.
Place on a baking tray and brush the top with ketchup or BBQ sauce. Bake at 375°F / 190°C for 45–55 minutes, or until fully cooked.
Let it rest for about 10 minutes before slicing so the roll keeps its shape.

Serve it with roasted potatoes, mashed potatoes, rice or a fresh salad. 🤤

The best part is cutting into it and seeing that beautiful boiled egg center! 🥚🔥

Would you add cheese inside too? 👇

09/25/2026

Baked Beef & Chicken Meat Pies

Ingredients

For the pastry

* 500 g all-purpose flour
* 250 g cold butter or margarine
* 1 tsp salt
* 1 tsp baking powder
* 150–180 ml cold water, as needed

For the beef & chicken filling

* 250 g minced beef
* 250 g chicken breast, finely diced or minced
* 1 medium onion, chopped
* 1 small red bell pepper, diced
* 1 small green bell pepper, diced
* 2 cloves garlic, minced
* 1 tsp curry powder
* 1 tsp thyme
* ½ tsp paprika
* ½ tsp black pepper
* 1 seasoning cube
* Salt to taste
* 2 tbsp vegetable oil
* 2 tbsp flour
* 100–150 ml water or beef/chicken stock

For brushing

* 1 egg, beaten

Steps

1. Make the filling: Heat oil in a pan. Sauté the onion and garlic, then add the beef and chicken. Cook until browned and fully cooked.

2. Add the bell peppers, curry, thyme, paprika, black pepper, seasoning cube and salt. Stir well.

3. Mix the flour with the water/stock and pour it into the filling. Cook until the mixture thickens and is fairly dry. Allow it to cool completely.

4. Make the pastry: Mix flour, salt and baking powder. Rub in the cold butter/margarine until the mixture resembles breadcrumbs.

5. Gradually add cold water and mix until a soft dough forms. Don't overwork it. Rest for about 15–20 minutes.

6. Roll out the dough and cut into round circles.

7. Put some beef-and-chicken filling in the center of each circle. Fold over and press the edges firmly with a fork.

8. Arrange the pies on a lined baking tray. Make a small slit on top of each pie.

9. Brush the tops generously with beaten egg.

10. Bake in a preheated oven at 180°C (350°F) for about 25–35 minutes or until golden brown.

11. Allow to cool slightly and serve.

09/25/2026

Slow-cooked lamb shanks that practically fall off the bone! 😍🍖🌿 Rich red w**e gravy, tender meat, and fragrant herbs make this the ultimate cozy dinner.

09/25/2026

Garlic Butter Shrimp with Rice & Roasted Broccoli 🍤🥦

Weeknight cravings meet their match in this quick shrimp dinner!

📝 Ingredients :

1½ lb large shrimp, peeled and deveined
2 tablespoons olive oil
3 tablespoons butter
4 garlic cloves, finely minced
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon red pepper flakes
¾ teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh lemon juice

For the Rice:

1½ cups long-grain white rice
3 cups water or chicken broth
1 tablespoon butter
½ teaspoon salt

For the Broccoli:

5 cups fresh broccoli florets
1½ tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

🍽️ How to Make It :

1️⃣ Get the Rice Fluffy:

Rinse the rice until the water runs mostly clear, then simmer with water and salt until tender. Rest covered for 5 minutes and fluff with butter for perfect fluffy rice, an easy dinner side, and simple comfort food.

2️⃣ Roast the Broccoli:

Toss the broccoli florets with olive oil, garlic powder, salt, and pepper. Roast at 425°F (220°C) for 18–22 minutes until vivid green with browned, crisp edges for roasted broccoli, a healthy veggie side, and easy weeknight goodness.

3️⃣ Season the Shrimp:

Pat the shrimp completely dry and toss with smoked paprika, garlic powder, onion powder, red pepper flakes, salt, and black pepper. This quick seasoning gives you bold garlic shrimp, juicy seasoned shrimp, and a protein-packed dinner.

4️⃣ Sear in Garlic Butter:

Heat olive oil in a large skillet over medium-high heat and cook the shrimp for about 1–2 minutes per side until pink, opaque, and lightly caramelized. Add butter and minced garlic, toss briefly, then finish with lemon juice for garlic butter shrimp, golden seared shrimp, and a quick seafood favorite.

5️⃣ Pile Up the Plate:

Spread the fluffy white rice across the plate, arrange the roasted broccoli generously along the upper edge, and pile the buttery browned shrimp over the center of the rice. Spoon any remaining garlic butter over the shrimp for an easy shrimp rice bowl, loaded seafood dinner, and family-friendly meal.

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Serving: 4 people
Calories: ~510 per serving | Protein: ~37g per serving

09/24/2026

Ribeye and shrimp plate with green beans with bacon and a loaded baked potato 🔥🔥🔥🔥

Cooking With Mee

10/18/2026

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