Showing posts with label Favorite Recipes. Show all posts
Showing posts with label Favorite Recipes. Show all posts

FESTIVE CRANBERRY JALAPENO SALSA RECIPE

Five minutes of gala condiment Cranberry combines recent cranberries, jalapenos, Cilantro, shallots, honey and juice into wonderful treats.

This fabulous condiment Cranberry opener may be a vacation favorite that's served on a softened brick cheese. 

FESTIVE CRANBERRY JALAPENO SALSA RECIPE
FESTIVE CRANBERRY JALAPENO SALSA RECIPE

This wonderful five-minute gala condiment jalapeno combines recent cranberries, jalapenos, Cilantro, shallots, honey and juice into wonderful treats. it's associate degree absolute take over cheese with biscuits or chips. It makes quite colourful treat for the vacation party and soirees.

Add cranberries, shallots, orange rind, lime, honey, jalapenos, Cilantro and juice to food processors. Then pulse many times to chop to the required consistency. take away the cap many times to visualize the consistency. you do not need to travel so much and it's running in no time.  If you are doing not serve like a shot store in associate degree airtight instrumentation within the white goods.

So, if the food is nice, a healthy alternative associate degreed an amazing presentation square measure necessary for you then place this delicious 5 minute gala cranberry jalapeno condiment on your vacation course list.

FESTIVE CRANBERRY JALAPENO SALSA RECIPE

INGREDIENTS:

  • 1 (12 ounce) bag fresh cranberries
  • 1/2 medium red onion chopped
  • 1 tablespoon orange zest
  • 1 tablespoon lime zest
  • 1/2 cup honey
  • 2 jalapeno peppers seeded and minced
  • 1/2 cup chopped fresh cilantro
  • 2 limes juiced

INSTRUCTIONS:

  1. Combine cranberries, red onion, orange zest, lime zest, honey, jalapenos, cilantro and lime juice in a food processor. Pulse several times to chop to medium consistency. Refrigerate if not using immediately.

COPYCAT LONGHORN PARMESAN CRUSTED CHICKEN RECIPE

This version of ape is known for beef cheese crustlike Chicken direction tastes sort of a restaurant! From the flavorsome marinade to the Creamy, tender cheese crust. prepare to create this direction simple each week! 

But first, seasoning. Hold the phone. as a result of the flavour of this seasoning is superb. It undoubtedly offers Maine a current go-to seasoning of chicken blur for the buck. Let's do that.

COPYCAT LONGHORN PARMESAN CRUSTED CHICKEN RECIPE
COPYCAT LONGHORN PARMESAN CRUSTED CHICKEN RECIPE

Of course you'll prepare these chickens on the grill, except for the year-around version, i favor that sear. I actually have a powerful opinion on however delicious stinging chickens are often.

This food direction is superb and you ought to strive it, as a result of i am positive this may be your style.

COPYCAT LONGHORN PARMESAN CRUSTED CHICKEN RECIPE


INGREDIENTS:
  • 4 skinless/boneless chicken breasts pounded to ¾ inch thick
  • Salt/Pepper to taste
  • 2 Tablespoons vegetable oil
Marinade:
  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoon Worcestershire sauce
  • 1 teaspoon vinegar
  • 1 teaspoon lemon juice
  • 1 tablespoon minced garlic
  • 1/2 teaspoon pepper
  • Parmesan Crust
  • 3/4 cup Parmesan cheese chopped into bits
  • 3/4 cup Provolone cheese chopped into bits
  • 6 Tablespoons Buttermilk Ranch salad dressing
  • 1 cup panko
  • 2 teaspoons garlic powder
  • 5 Tablespoons melted butter


INSTRUCTIONS:

  1. Whisk all marinade ingredients together until well-combined and uniform in consistency.
  2. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick.
  3. Sprinkle each side of the chicken lightly with salt and pepper if desired.
  4. Place the chicken in a new freezer bag along with the marinade. Seal out the air and refrigerate for a minimum of 30 minutes, or overnight.
  5. Heat 2 Tablespoons of vegetable oil in a cast iron skillet over medium-high heat.
  6. Sear the chicken in the hot skillet on each side. Refrain from moving the chicken around as it sizzles, it will hinder the nice golden sear color. If the pan gets too hot, reduce the heat to medium. Each side will take 3-5 minutes. Once each side is a nice, golden brown and the middle is cooked, set the chicken aside.
  7. Parmesan Crust
  8. Preheat the oven to a low broil.
  9. Combine the chopped Parmesan, Provolone, and Buttermilk Ranch dressing in a small bowl.
  10. Microwave for 30 seconds.
  11. Use the back of a fork to mash and stir the cheese around until they’re about the consistency of lumpy mashed potatoes.
  12. Microwave for an additional 15 seconds. Stir, and spread on top of the chicken.
  13. Combine the panko with the garlic powder. Stir in the melted butter, this allows the Panko topping to brown, otherwise it can immediately burn. Top the chicken with it.
  14. Broil 1-2 minutes until the cheese is hot and melted, keep a close eye to ensure it doesn't burn.
  15. Serve with mashed potatoes and enjoy!

CHEESY GARLIC SCALLOPED POTATOES RECIPE

The crenate potatoes ar superb and also the chintzy garlic is best crenate. Loaded with 3 kinds of cheese, garlic and soured cream, these ar undoubtedly a number of the delicious taters! fully delicious. A delicious potato casserole that's terribly satisfying and filling.

Full of delicious flavors, and with crisp crisp cheese toppings, this crisp chintzy garlic potato flavor is unbelievable. Even the pickiest eaters can relish this. wholly my go-to direction for crenate potatoes.

CHEESY GARLIC SCALLOPED POTATOES RECIPE
CHEESY GARLIC SCALLOPED POTATOES RECIPE

Imagine sinking your teeth into this mild, creamy, garlic-cheesy potato. Yum, yum! It's crenate potatoes loaded with cream, tender potatoes, three totally different cheeses and bechamel sauce to die for. Basically, peel and skinny slices of potatoes. in a very massive frying pan, soften the butter and add the onions and garlic. Cook for regarding five minutes, sprinkle with flour and cook for many additional minutes. 

Next, pour the broth, along side seasoning, salt and pepper, and cream into the onion mixture. Stir till thickened then take away from heat simply before boiling. Lastly, stir a pair of cups store cheese. which is that the bechamel sauce.

CHEESY GARLIC SCALLOPED POTATOES RECIPE

INGREDIENTS:

  • 5 lbs Russet potatoes sliced 1/8" thick
  • 2 cups onions chopped small
  • 6 cloves garlic minced
  • ¼ cup butter (½ stick)
  • ¼ cup flour
  • 1 ½ cups vegetable broth
  • 1 ½ cups heavy cream
  • 1 Tbs salt
  • 2 tsp pepper
  • 2 tsp Slap Ya Mama® seasoning
  • 8 oz sour cream
  • 3 cups cheddar cheese grated, divided
  • 1 cup pepper jack cheese grated
  • 1 cup freshly grated Parmesan cheese

INSTRUCTIONS:

  1. Preheat oven to 400° and spray a 14 x 11½ x 2¼ baking dish with a non stick spray. Set aside.
  2. Peel and thinly slice potatoes, approximately 1/8" thick. Place in a large bowl until ready to use.
  3. In a large frying pan, melt butter over low flame then add onions and garlic. Saute for about 4-5 minutes.
  4. Sprinkle flour over onion mixture, stir and cook for a couple minutes.
  5. Gently pour vegetable broth into pan and stir, add salt and pepper, seasoning and heavy cream. Stir until thickened, remove from heat just prior to boiling and then add 2 cups of cheddar cheese. Stir.
  6. Layer 1/3 of the potato slices in baking dish then add 1/3 of the sour cream and 1/3 of the cheese sauce over the potatoes.
  7. Top with 1/3 of the Parmesan, 1/3 pepper jack cheese and 1/3 of cheddar cheese.
  8. Repeat layering 2 more times ending with cheddar cheese.
  9. Cover with foil and place in oven. Cook for 1 1/2 - 2 hours.
  10. About 15 - 20 minutes prior to potatoes being done, remove foil to brown the cheese a bit.
  11. Remove from oven, let sit for about 15 minutes, then enjoy.

SLOW COOKER JAMBALAYA RECIPE

Slow cooking utensil dish with andouille sausage, chicken and shrimp area unit fried low and slow with thick herbs and vegetables solely ten minutes from preparation.

One of my favorite Slow cooking utensil recipes is that the refined sugar garlic chicken or joint, however this best dish is therefore smart we've supplemental it to the regular rotation with our favorites.

SLOW COOKER JAMBALAYA RECIPE
SLOW COOKER JAMBALAYA RECIPE

Jambalaya doesn't ought to take a lot of work. you'll be able to merely homework and toss all the ingredients along and let the Slow cooking utensil do the duty.

Or you will chocolate sausage, then cook onions and peppers in it before adding ingredients to the Slow cooking utensil. Improve instant flavor.

SLOW COOKER JAMBALAYA RECIPE

INGREDIENTS:

  • 2 chicken breasts skinless, boneless, cut into chunks
  • 1 pound andouille sausage links sliced
  • 1 can diced tomatoes 28 ounces
  • 1 large onion chopped
  • 1 red bell pepper finely chopped
  • 2 stalks celery thinly sliced
  • 2 cups chicken broth
  • 1/2 teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon cayenne pepper
  • 1 pound shrimp 13-15 count

INSTRUCTIONS:

  1. Add all the ingredients except the shrimp into the slow cooker and stir.
  2. Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp.
  3. Serve over rice.

FAJITA CHICKEN CASSEROLE RECIPE

I can't watch for you guys to do this instruction.  Serious.  I simply grasp you guys can am fond of it. It's supported the Mexican casserole i have been creating over the years. This one curves things around a touch and adds a pack of Fajita seasoning blends to some really wonderful flavors. 

The best half is it's got vegetables, proteins, and starch okay there therefore you'll be able to have dinner on the table in regarding half-hour and simply have a bowl and a dish to wash-good.

FAJITA CHICKEN CASSEROLE RECIPE
FAJITA CHICKEN CASSEROLE RECIPE

You will notice that the Advantium instruction cooks round the normal 0.5 time kitchen appliance. 0.5 the time! that is as a result of Advantium could be a speed cookery kitchen appliance.  It combines convection, microwave, hot ceramics, and group lamps to cook one thing during a snap. the simplest half is that you simply do not sacrifice quality, taste, or texture.

Let's begin cooking! therefore, here area unit some notes regarding this instruction. as a result of the short cookery time I even have opted for frozen peppers and onions.  They cook through quicker and supply a softer texture than recent.

FAJITA CHICKEN CASSEROLE RECIPE

INGREDIENTS:

  • 4 cups shredded cooked chicken (about 3 large breasts)
  • 2 cups instant rice
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1 cup frozen diced onion and bell pepper blend
  • 1 (10-ounce) can diced tomatoes with chilies (like Ro*Tel), undrained
  • 1 1/2 cups chicken broth
  • 1 (1.12-ounce) packet fajita seasoning ( I prefer McCormick)
  • 1 (8-ounce) shredded Mexican blend cheese ( about 2 cups)

INSTRUCTIONS:

  1. Preheat the oven to 350°F. Lightly spray a 9x13 inch baking dish with nonstick cooking spray. In a large bowl, combine the chicken, uncooked rice, cream of chicken, sour cream, diced onion and bell pepper, tomatoes with chilies, chicken broth, fajita seasoning, and about half of the cheese. Mix to combine. Pour the mixture into the prepared dish and spread it evenly. Bake for about 25 minutes. Remove from the oven, top with the remaining cheese and return to the oven until the cheese is melted.

MEXICAN STREET CORN SOUP RECIPE

All the wonderful flavors of the Mexican vogue corn Road within the kind of soup! Yum!

Mexican street corn, grilled corn within the Tongau all moored with butter, Mayo, lime juice, flavourer and crushed cheese, is one in every of my favorite foods and that i recently thought that it might be smart within the kind of a delicious soup! 

MEXICAN STREET CORN SOUP RECIPE
MEXICAN STREET CORN SOUP RECIPE

This soup encompasses a base, you guessed it, corn and each recent and frozen work however recent is that the best! i would like to feature corn into the soup in 2 ways that, i would like the corn puree into the t thusup creating it nice and thick however I conjointly love the flavour and texture of the complete kernel so I grill or char some corn and leave it Overall. 

Flavors of Mexican corn roads area unit made with butter, sour cream, juice and crushed cheese! heatth} could be added within the kind of jalapeno peppers and a chili powder garnish and that i wish to kick with a style with a fish-sauce hit and miso paste that adds umami! in fact i could not create this soup while not Bacon and that i nearly would like a pleasant massive chunk of avocado! This Mexican corn soup is a nice road either warm or cold creating it good all year round!

MEXICAN STREET CORN SOUP RECIPE

INGREDIENTS:

  • 2 tablespoons butter
  • 2 cups corn
  • 1 onion, diced
  • 1 jalapeno pepper, finely diced
  • 4 cloves garlic, chopped
  • 1/2 teaspoon cumin, toasted and ground
  • 4 cups chicken broth or vegetable broth
  • 4 cups corn
  • 1/2 cup sour cream
  • 1 lime, juice and zest
  • 1 tablespoon fish sauce (optional)
  • 2 tablespoon white miso paste (optional)
  • 2 tablespoons cilantro, chopped (optional)
  • salt, pepper and cayenne to taste
  • 1/4 cup cotija (or queso fresco, or feta, etc.), crumbled

INSTRUCTIONS:

  1. Melt the butter in a large sauce pan over medium-high heat, add the corn, toss and let it sit cooking until lightly charred, about 6-10 minutes, mix it up and let it char again, about 6-10 minutes, before setting aside.
  2. Add the onions and jalapeno and cook until the onions are tender, about 3-15 minutes, before adding the garlic and cumin and cooking until fragrant, about a minute.
  3. Add the broth and uncooked corn, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing, partially or completely, with a stick blender or in a blender or food processor.
  4. Add the charred corn, sour cream lime juice, fish sauce, miso paste and cilantro before seasoning with salt and pepper to taste and serving topped with crumbled cheese!

EASY CHICKEN MARSALA RECIPE

The chicken formula Marsala is best than feeding at a elaborate Italian building, and far cheaper too! Tender misshapenness brown and lyonnaise in a very one pot sauce for good food!

Serve any of Marsala cream chicken over food or rice with a facet of staff of life and a good recent Italian dish.

EASY CHICKEN MARSALA RECIPE
EASY CHICKEN MARSALA RECIPE

What is Chicken Marsala? usually|this can be} a awfully common Italian-inspired dish in restaurants often found on the menu next to Ayam cheese. Chicken Marsala is created with a gently brunet  misshapenness fillet and is immersed within the sauce of wealthy chicken Marsala.

Marsala's outstanding fame dish is as a result of Marsala may be a variety of fortified Sicilian wine, kind of like fortified wine or Port. this can be the essential ingredient of sauces during this formula. Marsala comes in a very sweet and dry version.

Chicken Marsala sauce is extremely wealthy and sapid, and also the starch enhances the food absolutely. you'll serve it quite angel hair food to fill the plates.

EASY CHICKEN MARSALA RECIPE

INGREDIENTS:

  • 4 chicken breasts boneless-skinless 5-6 oz each
  • 1/2 cup flour
  • salt & pepper to taste
  • 4 Tablespoons olive oil
  • 2 Tablespoons butter
  • 1/4 teaspoon thyme
  • 1 small shallot diced (or onion)
  • 8 ounces mushrooms white or brown
  • 1 1/2 Tablespoons flour
  • 1/2 cup Marsala wine
  • 3/4 cup chicken broth
  • 2 Tablespoons parsley or chives for garnish

INSTRUCTIONS:

  1. Pound chicken to 1/4" thick (you can cut them in half if they're very large). Season with salt and pepper and dredge in flour.
  2. Preheat olive oil in a large pan over medium high heat. Cook chicken in batches, 3-4 minutes per side or until cooked through. Remove chicken and place on a plate.
  3. In the same pan, add 2 tablespoons butter, thyme and shallot. Cook until tender, about 3 minutes. Add mushrooms and cook until juices are released, about 5 minutes. Stir in flour 1 1/2 tablespoons flour and cook 1 minute more.
  4. Add Marsala wine and broth and simmer about 3 minutes, until thickened and bubbly.
  5. Place chicken back into the pan and simmer 2-3 minutes or until hot.
  6. Garnish and serve over pasta.

CHICKEN FRIED STEAK RECIPE

These cooked chicken cut of meat recipes square measure a family favorite, simple and delicious dinner direction that you simply cannot stop ingestion.

So sometimes I ne'er be a cut of meat person. however i like everything that's cooked therefore once the cut of meat becomes cooked I modified my song within the whole cut of meat state of affairs.

CHICKEN FRIED STEAK RECIPE
CHICKEN FRIED STEAK RECIPE


When it involves this cut of meat cooked Chicken, this is often wherever my heart lies. currently this direction is incredibly simple to create, i do know tons of individuals UN agency would possibly modification there head in hand in home-baked bread flour-coated recipes, however do not miss this one.

This direction is truly simply fun, down the comfort of a home dish that you simply can wish to stay on your rotation. this is often one in all our family's favorites as a result of one in all our youngsters can still eat with none issues.

CHICKEN FRIED STEAK RECIPE

INGREDIENTS:

  • 4 1/2 lb cube steaks
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 1/2 cup buttermilk
  • 1 egg
  • 1 Tbs hot sauce
  • Oil for frying

Gravy:

  • 1/4 cup reserved oil from frying
  • 1/3 cup flour
  • 2 cup milk
  • Salt & pepper

INSTRUCTIONS:

  1. Heat oil in deep fryer or large pan on stove (a few inches deep) to 325.
  2. Pound out your steaks to 1/4" thickness, set aside.
  3. In large bowl whisk together your flour, baking powder, baking soda, salt, pepper and garlic powder.
  4. In another bowl whisk together buttermilk, egg and hot sauce.
  5. Dredge your steaks in the flour mixture then dip into the egg mixture than back into the flour mixture making sure to press down flour to get stuck on the steak real good.
  6. Place steaks in deep fryer and fry on each side 3-5 minutes until golden brown, remove and drain on paper towel lined plate, repeat with all steaks.
  7. To make your gravy, in large pan add 1/4" of oil from cooking and heat on medium-high, stir in your flour until absorbed and cook for about 1 minute.
  8. Slowly add in your milk whisking to blend and heat until thickened then stir in salt and pepper to desired taste.
  9. Pour gravy over individual steaks before serving.

SOUTHERN PINEAPPLE CASSEROLE RECIPE

Pineapple Casserole has become a classic, Southern dishes and permanently reason. It tastes sweet, savory and has butter toppings that build it improbably addictive!

If you have ne'er had pineapple casserole, you'll likely roll your eyes on the mind sort of a potable. Actually, i would not blame you one bit as a result of it appears quite strange that somebody would need to form a casserole from the pineapple, right?

SOUTHERN PINEAPPLE CASSEROLE RECIPE
SOUTHERN PINEAPPLE CASSEROLE RECIPE

When you build a dish like pineapple casserole, it's all concerning what you serve with. This instruction, that is incredibly easy to form, is most frequently seen on the table throughout the vacations. which implies, it's a wonderful dish for Turkey and particularly for HAM. there's simply one thing a few piece of savory HAM placed on the facet of a spoon of pineapple casserole.

What makes this casserole just like the surprising enjoyment is that the addition of cheese, sticky. I know, once again, UN agency would have thought of baking pineapple and cheese along however believe ME, it works! in fact, the Crown glory of this stunning endeavor is that the layer of butter bonkers. once it's all baked along, you've associate surprisingly tasty, somewhat distributed dish that may be a practice in your home, I promise. And like ME, you will end up creating it for that vacation, ingestion weeks or maybe for a weekday dinner.

SOUTHERN PINEAPPLE CASSEROLE RECIPE

INGREDIENTS:

  • 2 20 oz cans pineapple chunks - drained with 1/4 cup juice reserved
  • 3/4 cup sugar
  • 6 tablespoons flour
  • 2 cups sharp cheddar cheese - shredded
  • 2 cups (about 40 crackers) Ritz crackers - crushed
  • 1/2 cup butter - melted

INSTRUCTIONS:

  1. Heat oven to 350 degrees. In a medium size bowl, combine pineapple, sugar, flour, cheese and reserved juice. Mix together and pour into an 8x8 casserole dish.
  2. In a bowl, mix together crackers and butter. Sprinkle evenly over pineapple mixture. Place in oven and bake for 25 to 30 minutes until top of casserole is golden brown. Serve warm and enjoy!

THE ULTIMATE CROCKPOT CHILI RECIPE

This wonderful Chili crockpot instruction is delicious, warm, and excellent for cold weather! Super simple to form and excellent for loading with all of your favorite toppings!

Without a doubt, chili pepper could be a favorite food. For that each chance to form it and i am simply too happy to oblige. we have a tendency to ar all success chili lovers.

THE ULTIMATE CROCKPOT CHILI RECIPE
THE ULTIMATE CROCKPOT CHILI RECIPE

We created several variations of this classic chili instruction, particularly since we have a tendency to invariably tried to examine if we have a tendency to might prime this. I've return to a conclusion supported plenty of feedback from friends and family over the years, that this can be very the most effective chili instruction on the world.

You! this can be a legit best thanks to eat chili. heat the highest hotcake, we have a tendency to did it during a frypan, so forthwith unfold gently the butter and rolled up Super tight, like Flauta or Taquito. we have a tendency to slice them in so simply stack them high and serve with chili peppers. convey Maine later.

THE ULTIMATE CROCKPOT CHILI RECIPE

INGREDIENTS:

  • 1 lb lean ground beef
  • 1 lb Italian sausage, spicy Italian sausage or ground beef your choice
  • 1 medium yellow onion diced
  • 1 red bell pepper seeded and chopped
  • 1 to 2 garlic cloves minced
  • 30 oz kidney beans rinsed well and drained
  • 15 oz pinto beans rinsed well and drained
  • 29 oz diced tomatoes use the entire can, juice and all
  • 3 oz tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 cup beef broth
  • 1 tsp hot sauce
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp brown sugar or granulated sugar
  • 8 oz tomato sauce

INSTRUCTIONS:

  1. Brown the ground beef and sausage in a large skillet over medium heat until mostly cooked through. A little pink is fine.
  2. Add the diced onion, bell pepper, and garlic and stir to combine. Cooking cooking over medium heat until onion is translucent.
  3. Transfer the beef mixture to a 6 quart crockpot or slow cooker. 
  4. Add the kidney and pinto beans. 
  5. Top with diced tomatoes, tomato paste, Worcestershire sauce, beef broth and hot sauce.
  6. Next add the seasonings (chili powder, cumin, paprika, cayenne, salt, pepper and sugar).
  7. Pour tomato sauce over the top and stir to combine.
  8. Place the lid on the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours, stirring occasionally.
  9. Serve with desired toppings such as shredded cheese, sour cream, corn chips, tortilla chips, etc.

DELICIOUS SOUTHERN FRIED CHICKEN

A flavoursome tender breading on the surface with a young and damp center is what Southern cooked Chicken is all regarding. It’s the kind of finger-licking-good nutrient that appeals to everybody. Serve it together with your favorite homestyle sides and wash it all down with a glass of sweet tea for a style of the South in your mouth.

To Season Or to not Season
Typically, the approach cooked chicken is seasoned within the South, depends alone on however you grew-up intake it. Some cooks add herbs to the flour, some steep chicken items in sauce, some add additional seasonings additionally to common salt and black pepper to the breading.

Delicious Southern Fried Chicken
Delicious Southern Fried Chicken

Some cooks season the dredge and not the chicken and a few, like myself, season each single layer beginning with the chicken, the egg wash and therefore the flour. I’m not one to mention any of these ways in which are wrong, and feel you must have some liberty to create it your own with the flavour roof of the mouth that you just fancy most. My rule of thumb is, if you wish the flavour then it’s a win. Not being a follower of bland cooked chicken, I positively select seasoning each layer.

Who will Learn To Fry Chicken?
Most significantly, be assured that anyone will learn the simplest technique for creating cooked chicken. simply detain mind that it takes observe. once cookery, there are invariably variables therefore, observe makes good. There are such a big amount of facet dishes that go well with cooked chicken like mashed potatoes, inexperienced beans, cole slaw, homestyle deviled eggs and milk biscuits. within the summer, a tasty dish would be slices of contemporary tomato and cucumbers from the garden. It’s sensible for the soul quite food.

Delicious Southern Fried Chicken

INGREDIENTS:

  • 1 whole fryer chicken cut into 8 pieces
  • 3 1/2 tsp seasoned salt divided
  • 2 tsp freshly ground black pepper divided
  • 3 cups buttermilk divided
  • 3 cups all purpose flour
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 3 large eggs
  • 1 tsp hot sauce
  • Oil for frying preferably peanut or vegetable oil

INSTRUCTIONS:

  1. Season chicken pieces on all sides with 1 tsp seasoned salt and 1/2 tsp black pepper. Place into an oblong baking dish and cover with 2 1/2 cups buttermilk. Turn to coat. Chill overnight, turning once.
  2. 30 minutes before frying: Remove chicken from buttermilk, discard marinade. On a plate sift together the flour, cornstarch, 2 tsp seasoned salt, 1 tsp black pepper, garlic powder, onion powder and paprika. 
  3. In a large shallow bowl whisk together the eggs, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 cup buttermilk and hot sauce. 
  4. Dredge chicken pieces in flour, into egg wash then into flour again. Arrange on a baking sheet. Let stand for 30 minutes to bring to room temperature and set breading. 
  5. To fry: Preheat the oven to 200°F. Prepare a rimmed baking sheet with an oven safe baking rack. Set aside.
  6. Fill a 12-inch cast iron skillet between 1/3 full with oil. Heat to 350°F. Carefully lower chicken pieces in oil. Fry dark meat and white meat separately. 
  7. Maintain oil temperature around 350°F. Fry chicken in batches cooking dark meat pieces and white meat separately. Cook for 10-15 minutes per side or until juices run clear and the internal temperature reaches 165°F. Turn carefully using tongs to avoid splatters.
  8. Place fried pieces on rack and keep warm in oven between batches.
  9. Rest for 10 minutes before serving. 

CROCKPOT RAVIOLI CASSEROLE

This crockpot ravioli casserole is a four aspect dinner recipe this is both easy and scrumptious. additionally, noticeably filling as properly.

CROCKPOT RAVIOLI CASSEROLE

If you’ve been round here for any duration of time,  that I simply love smooth dinners. The simpler the better and if it involves the crock pot i'm all in. better but, if there are less than 5 components, i'm hooked and the meal will one hundred% be on my normal rotation. that is one of these meals – it just doesn’t get any better than this in phrases of dinnertime ease.

The substances are under, however this is a casserole crockpot recipe that has  equal layers. The layers consist of sauce, ravioli, sausage, and ultimately cheese. And, I’m assured which you’re going to like it!

CROCKPOT RAVIOLI CASSEROLE

INGREDIENTS:
  • 20 oz. Frozen Four Cheese Ravioli {1 pkg.}
  • 24 oz. Pasta Sauce {1 jar}
  • 4 cups Shredded Mozzarella Cheese
  • 1 pound cooked and drained Italian sausage

INSTRUCTIONS:
  1. Spray the inside of a 6 quart crock pot with non stick cooking spray
  2. Pour ½ jar of pasta sauce in the crockpot
  3. Spread ½ of the ravioli in an even layer on top of the sauce
  4. Spread ½of the cooked Italian sausage over the cheese
  5. Spread out 2 cups of mozzarella over the ravioli
  6. Repeat that one more time making two layers
  7. Cook on HIGH for 1 hour 45 minutes, or LOW for 3 hours 30 minutes, or until done. ENJOY

GARLIC GINGER GLAZED SALMON

Garlic Ginger Glazed Salmon is a simple pan-seared salmon recipe. crowned with a scrumptious garlic and ginger glaze, a easy salmon recipe for the complete circle of relatives to revel in!

This glaze salmon is made through pan searing the fish till fantastically golden, then serving with the aid of drizzling the home made Garlic Ginger Sauce on top. The flavors of the garlic and the ginger permeate the fish and make it delicious and juicy.

GARLIC GINGER GLAZED SALMON

You may bake the salmon by using drizzling the sauce over it earlier than sending it in the oven, or you may cook it in the skillet and pour the thickened glaze on pinnacle as you serve it. either way, this salmon glaze offers the salmon a completely lovable Asian flare, with only a trace of ginger and garlic in it, we loved it!

With what am i able to serve this garlic ginger salmon?
Serve this fish with a facet of rice, rice noodles, or mashed potatoes. We also enjoy it over Cobb salad (in place of chook) or a easy Cucumber Salad.

GARLIC GINGER GLAZED SALMON

INGREDIENTS:

  • 1 lb salmon skinned, deboned

Garlic Ginger Glaze:

  • 1 Tbsp sesame oil optional
  • 3 Tbsp honey
  • 4 Tbsp soy sauce
  • 4 Tbsp rice vinegar
  • 3-4 cloves garlic pressed
  • 1/2 inch cube ginger grated

INSTRUCTIONS:

  1. Combine all liquid ingredients in a saucepan, add grated ginger and pressed garlic. Stir, bring to a boil on medium-high heat and allow to simmer until the glaze is reduced and thickened, about 10-15 minute.
  2. Meanwhile, sprinkle the fish with cracked black pepper on both sides. Heat the skillet with minute tablespoon oil over high heat, add the salmon and cook until golden on both sides, covering with lid in between.
  3. Transfer the salmon fillet to a serving dish and drizzle the sauce saucepan. Eat hot, right away.
  4. Serve with rice or rice noodles as a side dish.

STICKY ORANGE CHICKEN KEBABS

Juicy, soft, flavorful chicken thigh kebabs made on a grill with a sweet and highly spiced orange sauce. those orange bird kebabs are grilled with and then slathered in a scrumptious orange sauce.

Chook thighs are constantly the best part of the bird (now not counting crispy pores and skin, of course.) i'm the primary one to “call dibs” on drumsticks at the vacation dinners and while viable, I pick dark bird meat for my recipes.

STICKY ORANGE CHICKEN KEBABS

These chook kebabs are not any exception to every other delicious meats I’ve grilled, I’d even say that they are more tasty. they are cooked in a scrumptious orange sauce after which, cooked chook meat is slathered with the sticky orange sauce some extra.

Sticky orange sauce is made a touch spicy here and as continually, you may alter the spice degree on your very own choice. i like the combination of sweet and highly spiced flavors with a savory chook. It provides a pleasant taste balance in your taste buds.

STICKY ORANGE CHICKEN KEBABS

INGREDIENTS:

  • 2 lbs boneless skinless, chicken thigh meat
  • Orange Sauce:
  • Zest from 1 large naval orange
  • Juice from 3 large naval oranges
  • 6 garlic cloves
  • 1 tsp fresh grated ginger
  • 1/2 tsp chili powder more if you want spicier
  • 1/4 cup soy sauce
  • 2 Tbsp sherry vinegar or wine vinegar
  • 5 Tbsp brown sugar packed
  • 2 Tbsp corn starch

INSTRUCTIONS:

  1. Combine all ingredients for the sauce in a mixing bowl. Mix well. Take out about 3/4 cup of the mixed sauce and set aside for later.
  2. Chicken thighs in the package usually look like the are rolled, lay out the rolled piece of thigh meat on the cutting board and cut it in three equal pieces. (It's easier to cut and skewer the thigh meat when they are rolled.) You can cut off some of the fat first if you wish.
  3. Add all cut thigh meat to the prepared sauce in the bowl. Mix well and let it marinade while you prepare the coals (15-20 minutes).
  4. Roll up each long thigh meat strip and skewer it onto skewers. (If using wooden skewers, remember to soak them in water for 30 minutes first.) You should be able to fit 5-6 pieces of meat per skewer.
  5. Cook chicken kebabs on the grill, flipping them half way through, until the meat is done.
  6. For the coating sauce: use the sauce that you've set aside. Mix it well and bring to simmer either on the grill or on the stove. If using the grill to heat the sauce, make sure to use a small, thin, metal pot. Cook the sauce, stirring often until it is thickened. Take off heat once thickened.
  7. Generously brush cooked chicken kebabs with cooked orange sauce.

GROUND BEEF KEEMA CURRY WITH PEAS AND POTATOES

This Keema Curry is a recipe I’ve made dozens of instances for absolutely everyone i really like – and most of the people i really like. This enormously flavorful ground beef curry with peas and potatoes is the definition of comfort meals, and so easy to make. i'm hoping you’ll fall in love with it as tough as we've got – even the kids agree, it’s the very best Indian consolation food! 

Keema is an Indian floor beef or lamb curry recipe simmered with peas, potatoes, tomatoes, coconut milk, and spices. “Keema” interprets to minced meat (aka floor meat) and the traditional versions are organized with either peas (keema matar) or potatoes (keema aloo) or in the case of this precise recipe, each. 

GROUND BEEF KEEMA CURRY WITH PEAS AND POTATOES

My tackle Keema Curry is an model of this recipe by means of Grace Parisi thru meals and Wine. I first determined this recipe 5 or six years in the past. Our oldest became a infant, and a horrible restaurant companion. Cameron and i missed our favorite Indian eating place like whoah, so I went on a assignment to make and ideal as many eating place-pleasant Indian recipes as possible – and this one has been on rotation ever due to the fact.

HOW TO PREPARE DINNER KEEMA CURRY
This keema curry starts with a base of floor red meat seasoned with garlic, sparkling ginger, curry, garam masala, and turmeric. It’s then simmered with tomato paste, fire roasted tomatoes and coconut milk until rich in each hue and flavor. Creamy roasted yukon gold potatoes, peas, and chopped cilantro are stirred in on the give up. The end result is a hearty beef curry dish this is the pinnacle of smooth comfort food!

GROUND BEEF KEEMA CURRY WITH PEAS AND POTATOES

INGREDIENTS:

  • 1 tbsp olive oil divided
  • 2 large yukon gold potatoes (about 1 lb) diced into 1/2" cubes
  • 1 lb ground beef
  • 1 large onion diced to 1/2"
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic minced
  • 1 tsp sea or kosher salt
  • 1 tsp cracked black pepper
  • 1 1/2 tbsp curry powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1 tbsp tomato paste
  • 1 14-oz can fire-roasted diced tomatoes
  • 1 14-oz can full-fat unsweetened coconut milk
  • 1 c frozen baby peas
  • 2 tbsp cilantro plus additional for serving
  • lime juice to taste, for serving
  • rice or naan for serving

INSTRUCTIONS:

  1. Heat the oven to 425°F. Toss the potatoes with olive oil and spread onto a parchment lined baking sheet. Transfer the baking sheet to the oven and roast until tender and golden browned, stirring once halfway through, 25-30 minutes.
  2. Heat a dutch oven over medium high heat. Add the ground beef and cook, stirring frequently to break up the pieces, until no longer pink, 6-7 minutes.
  3. Add the onion, ginger, and garlic. Sautee, stirring frequently, until the onion softens and turns translucent, 5 minutes.
  4. Add the salt, pepper, curry powder, garam masala, turmeric, and tomato paste. Stir until the spices are fragrant and the tomato paste is worked into the beef, about 1 minute.
  5. Add the tomatoes and coconut milk and give everything a good stir. Bring the liquid to a boil, then reduce to medium low. Simmer, stirring occasionally, until the curry thickens and the color turns a deep golden orange, 10 minutes.
  6. Stir in the frozen baby peas and roasted potatoes. Simmer until the peas are warmed through, 2-3 minutes. Remove from heat and stir in the cilantro.
  7. Ladle into serving bowls over your base of choice (rice, naan or other, see post notes), sprinkle with lime juice and cilantro, and serve immediately. Leftovers can be stored in a tightly sealed container in the fridge for up to 1 week, or frozen in an airtight container for up to 2 months. See posts notes regarding best practices for freezing. 

BUTTERNUT SQUASH STUFFED SHELLS WITH SAGE BROWNED BUTTER

Individually, I firmly agree with that the butternut squash/pasta blend is a fit made in heaven.

My efforts to recreate it later (complete with selfmade pasta and all) didn’t quite stay up to the truth of that precious nighttime. As in, my ravioli exploded everywhere at the same time as boiling and i ended up with butternut-ravioli-mush, which wasn’t exactly what i was after, in case you recognize what I imply.

BUTTERNUT SQUASH STUFFED SHELLS WITH SAGE BROWNED BUTTER

Those shells are full of a combination of roasted butternut squash, creamy ricotta, a touch of lemon (so critical to enliven the dish) and different tremendous components.

Drizzled with the aforementioned butter-sage concoction and crowned with crispy sage leaves, those shells are absolutely divine and very elegant, if you need to serve them to business enterprise.

BUTTERNUT SQUASH STUFFED SHELLS WITH SAGE BROWNED BUTTER

INGREDIENTS:

  •  1 large butternut squash
  •  1-2 tablespoons olive oil
  •  12 ounce package jumbo pasta shells (about 20-24 shells total)
  •  2 cups of part-skim ricotta cheese
  •  1/3 cup grated Parmesan cheese
  •  2 garlic cloves, finely minced
  •  1/2 cup packed fresh spinach (chop after measuring)
  •  1 large egg
  •  1 teaspoon salt
  •  1/2 teaspoon pepper
  •  Zest and juice of 1 lemon
  •  1/2 cup butter (1 stick)
  •  8-10 fresh sage leaves

INSTRUCTIONS:

  1. Preheat the oven to 425 degrees F. Peel the butternut squash and chop the flesh into cubes. Toss the cubed squash in 1-2 tablespoons olive oil and roast in the oven for 15-20 minutes until the squash is fork tender. Scrape the warm squash into a bowl and mash with a fork until smooth. Let it cool to warm room temperature before using in the recipe (this step can be done 2-3 days in advance and the cooked, mashed squash can be stored, covered, in the refrigerator). Reduce the oven temperature to 400 degrees F.
  2. Cook the jumbo pasta shells according to package directions and drain. In a medium bowl, combine the squash, ricotta cheese, Parmesan, garlic, spinach, egg, salt and pepper and fresh lemon zest. Stir well. Stuff the cooked pasta shells with the squash/ricotta mixture and place them in a lightly greased 9X13-inch baking dish (depending on how full you fill the shells, you may not use all of them). Bake the shells for 18-20 minutes, until they are hot all the way through.
  3. While the shells are making, prepare the brown butter sauce by melting the butter in a saucepan or skillet over medium-low heat until the butter is golden brown, about 10-12 minutes. Watch carefully as the butter can go from browned to burned in a short time. Add the sage leaves and cook until the leaves are slightly crisp (the butter should be hot and bubbly when adding the leaves so that the sage cooks quickly). Remove the pan from the heat and squeeze in the juice of 1 lemon.
  4. Drizzle the sauce over the cooked shells and top with additional grated Parmesan, if desired. Serve the shells with 1-2 crisp sage leaves on top.