Gigi Recipes

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Classic Italian Ricotta Christmas CookiesIngredients:2 1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon ba...
01/08/2025

Classic Italian Ricotta Christmas Cookies
Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup ricotta cheese
1 1/2 cups powdered sugar (for glaze)
2-3 tablespoons milk (for glaze)
1/2 teaspoon almond extract (optional for glaze)
Festive sprinkles for topping
Directions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract and ricotta cheese until smooth.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will be sticky.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the cookies are lightly golden on the edges but still soft in the center. Cool on wire racks.
For the glaze, whisk powdered sugar, milk, and almond extract together until smooth. Add more milk if needed to reach a drizzling consistency.
Once cookies are cooled, drizzle the glaze over the top and add festive sprinkles. Let the glaze set before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 120 kcal | Servings: 24 cookies

Fresh and Fluffy Peach Cake with a Buttery CrumbleIngredients:For the cake:1 1/2 cups all-purpose flour1 1/2 teaspoons b...
01/08/2025

Fresh and Fluffy Peach Cake with a Buttery Crumble
Ingredients:

For the cake:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
3-4 ripe peaches, peeled and sliced
For the crumble topping:

1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/4 cup unsalted butter, cold and cubed
For garnish (optional):

Powdered sugar
Whipped cream or vanilla ice cream
Directions:

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt for the cake.
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared pan and arrange the peach slices on top, slightly overlapping.
For the crumble topping: In a small bowl, combine the flour, sugars, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the peaches.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar and serve with whipped cream or vanilla ice cream, if desired.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 320 kcal | Servings: 8 slices

Grilled Honey Pineapple Salmon with a Sweet GlazeIngredients:4 salmon fillets (about 6 oz each)1/4 cup honey1/4 cup soy ...
01/07/2025

Grilled Honey Pineapple Salmon with a Sweet Glaze
Ingredients:

4 salmon fillets (about 6 oz each)
1/4 cup honey
1/4 cup soy sauce (or tamari for gluten-free)
1/4 cup fresh pineapple juice
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon ginger, grated
1 tablespoon lime juice
Salt and pepper to taste
1 cup pineapple chunks (fresh or canned, drained)
Fresh cilantro or green onions for garnish (optional)
Directions:

In a small bowl, whisk together the honey, soy sauce, pineapple juice, olive oil, garlic, ginger, and lime juice to create the marinade.
Season the salmon fillets with salt and pepper, and place them in a shallow dish. Pour half of the marinade over the salmon, reserving the other half. Cover and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Preheat your grill or stovetop grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the salmon fillets for about 4-5 minutes per side, basting occasionally with the reserved marinade. Grill until the salmon is cooked through and has a nice char.
During the last few minutes of grilling, add the pineapple chunks to the grill to caramelize slightly.
Remove the salmon and pineapple from the grill, garnish with fresh cilantro or green onions, and serve immediately.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 340 kcal | Servings: 4 servings

Creamy Mac and Cheese with Honey Pepper ChickenIngredients:2 cups cooked chicken breast, diced or shredded1/4 cup honey1...
01/07/2025

Creamy Mac and Cheese with Honey Pepper Chicken
Ingredients:

2 cups cooked chicken breast, diced or shredded
1/4 cup honey
1 tablespoon cracked black pepper
1/2 teaspoon red pepper flakes (optional, for heat)
2 tablespoons olive oil
2 cups elbow macaroni (or pasta of choice)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 1/2 cups shredded cheddar cheese
1/2 cup mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions:

In a small bowl, mix honey, cracked black pepper, and red pepper flakes (if using). Set aside.
Heat olive oil in a skillet over medium heat. Add the cooked chicken and pour the honey pepper mixture over it. Stir to coat the chicken and cook for 5-7 minutes, until the chicken is caramelized and slightly crispy. Remove from heat and set aside.
In a large pot, cook the pasta according to package instructions. Drain and set aside.
In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk, stirring continuously to avoid lumps.
Once the milk is heated through, add the cheddar, mozzarella, and Parmesan cheeses. Stir until the cheese is melted and the sauce is smooth and creamy.
Add the cooked pasta to the cheese sauce and stir to coat. Season with salt and pepper to taste.
Top the mac and cheese with the honey pepper chicken. Garnish with fresh parsley, if desired, and serve immediately.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 450 kcal | Servings: 4 servings

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