Author: Admin

Triple-dipped fried chicken is a cherished recipe that’s been passed down through generations in our Midwestern family. This dish takes me back to summer gatherings at my grandmother’s farmhouse, where the sound of laughter mingled with the sizzle of chicken frying in a cast-iron skillet. There’s something magical about that crunchy, golden crust that makes you feel instantly at home. Whether you’re cooking for a special Sunday dinner or just craving a taste of the past, this fried chicken is sure to bring warmth and nostalgia to your table.

This triple-dipped fried chicken pairs wonderfully with classic sides like creamy mashed potatoes, buttery corn on the cob, and a crisp coleslaw. You might also want to serve it with some homemade biscuits and a dollop of honey butter. Don’t forget a refreshing glass of sweet iced tea to wash it all down. For dessert, a slice of peach cobbler or a scoop of vanilla ice cream would make this meal truly unforgettable.

Ingredients

. 2 lbs chicken pieces (thighs, drumsticks, or breasts)
. 2 cups all-purpose flour
. 1 cup cornstarch
. 1 tablespoon garlic powder
. 1 tablespoon onion powder
. 1 tablespoon paprika
. 1 teaspoon cayenne pepper
. 2 teaspoons salt
. 1 teaspoon black pepper
. 3 large eggs
. 1 cup whole milk
. Vegetable oil for frying

Directions

1.  Rinse and pat dry the chicken pieces. Set aside.
2.  In a large bowl, mix together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
3.  In another bowl, whisk together the eggs and milk until well combined.
4.  Dredge each piece of chicken in the flour mixture, then dip it in the egg mixture, and finally dredge it in the flour mixture again. Repeat this process one more time to create a triple coating.
5.  Heat about 2 inches of vegetable oil in a heavy skillet or deep fryer to 350°F (175°C).
6.  Carefully place the coated chicken pieces in the hot oil, cooking in batches if necessary to avoid overcrowding the pan.
7.  Fry the chicken until golden brown and crispy, about 10-12 minutes per side, ensuring the internal temperature reaches 165°F (74°C).
8.  Remove the chicken pieces with a slotted spoon and drain on paper towels. Let rest for a few minutes before serving.

Variations & Tips

For a spicier kick, add more cayenne pepper or a dash of hot sauce to the egg mixture. You can also experiment with different seasoning blends to suit your taste. For a lighter version, try baking the chicken in a preheated oven at 400°F (200°C) for about 45 minutes, flipping halfway through to ensure even crispiness.

Ingredients

Peel and devein one pound of big shrimp and sauté in three tablespoons of olive oil.

minced garlic four cloves

Parmesan cheese, half a cup grated

a dash of Italiano

1/4 teaspoon of salt

little about a quarter teaspoon of black pepper

a few teaspoons of fresh parsley, minced

One lemon’s juice

Preparation

1. Set the oven temperature to 400°F, or 200°C.

2. In a mixing bowl, mix together the olive oil, salt, pepper, Parmesan cheese, garlic powder, and Italian seasoning.

The next step is to coat the shrimp completely by adding them to the dish and mixing them around.

Put the shrimp on a baking sheet and spread them out in a single layer.

5. Preheat the oven to a preheated temperature and roast the shrimp for 8 to 10 minutes, or until they become somewhat brown and pink.

6. When ready to serve, take it out of the oven and top with some chopped parsley and squeeze some fresh lemon juice.

Changes and Hints

To make it a little spicier, you may stir in some red pepper flakes with the olive oil. Melted butter may be used in place of some of the olive oil for a butterier flavor. If you want a milder cheese, Pecorino Romano may be used in place of Parmesan.

Enjoy!

Ingredients

2 cups mashed potatoes
1/2 cup grated cheddar cheese
1/4 cup chopped chives
1/4 cup cooked and crumbled bacon
1 egg, beaten
1/2 cup breadcrumbs
Salt and pepper to taste
Olive oil spray

Preparation

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the mashed potatoes, grated cheddar cheese, chopped chives, crumbled bacon, beaten egg, salt, and pepper until well combined.
Form the mixture into small balls, about the size of a golf ball, and roll each ball in the breadcrumbs to coat evenly.
Place the potato balls on the prepared baking sheet and lightly spray them with olive oil.
Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.

This Lemon Coconut Cake is a delicious and refreshing dessert that mixes the sour taste of lemon with the sweet, tropical flavor of coconut. Great for any event, this cake is soft, light, and will surely amaze your loved ones.

Ingredients

Time to get ready.

Time needed to prepare: 20 minutes

Time to cook: 40 minutes

Time needed: 1 hour

List of items needed to make a recipe.

About Cake

Remove the skin of one lemon.

240 milliliters of milk, which is equivalent to 8 fluid ounces.

1 egg

60 grams of sugar, which is equivalent to 2 ounces.

20 grams of cornstarch, which is equivalent to 0.7 ounces.

3 huevos

150 grams of sugar, which is equivalent to 5.2 ounces.

150 milliliters of vegetable oil

Juice from 1 lemon

250 grams of flour

15 grams (0.5 ounces) of baking soda

Regarding the topping.

15 grams (0.5 ounces) of honey

10 grams of dried coconut.

Preparation

Get the milk ready.

Remove the skin from 1 lemon and keep it to the side.

Warm up 240 ml (8 fl oz) of milk until it is warm but not boiling.

Allow the milk to reach the same temperature as the room.

Prepare the custard.

In a pot, mix 1 egg, 60 grams of sugar, and 20 grams of cornstarch.

Slowly pour the cold milk into the mixture while stirring continuously.

Cook over medium heat, stirring all the time, until the mixture becomes thick. Take off the heat and leave it to the side.

Get the cake mix ready.

Heat your oven to 180°C (350°F) before using it.

In a big bowl, whisk together 3 eggs and 150 g (5.2 oz) sugar until the mixture is light and fluffy.

Add 150 milliliters (5 fluid ounces) of vegetable oil and the juice of 1 lemon, then mix thoroughly.

Put the lemon peel in and mix it well.

Slowly mix in 250 grams (8.8 ounces) of flour and 15 grams (0.5 ounces) of baking soda until just mixed.

Carefully mix in the custard mixture that has been prepared.

Make the cake.

Put the mixture into a cake pan that has been greased and floured.

Put in the oven that has been heated to 180°C (350°F) for 40 minutes or until a toothpick inserted in the middle comes out clean.

Let the cake cool in the pan for 10 minutes, then move it to a wire rack to cool down completely.

Put the topping on.

Heat 15 grams (0.5 ounces) of honey until it becomes easy to pour.

Pour the honey on top of the cake once it has cooled down.

Put 10 grams (0.35 ounces) of shredded coconut on top of the honey.

Ways to serve.

Enjoy the Lemon Coconut Cake with a spoonful of whipped cream or a scoop of vanilla ice cream.

Have it with a cup of tea or coffee for a lovely afternoon snack.

Tips for Cooking

Make sure the milk is not very hot when you pour it into the eggs to prevent curdling.

Carefully mix the custard into the batter to keep it fluffy and light.

To see if the cake is ready, stick a toothpick in the middle. If it comes out clean, the cake is done.

Benefits for your health from food

Lemons are full of vitamin C and antioxidants.

Eggs are rich in protein and important vitamins.

Coconut is good for you because it has healthy fats and fiber.

Information about food and nutrition.

Vegetarian: This recipe is for people who don’t eat meat.

Contains milk and eggs: Not recommended for individuals with allergies to dairy or eggs.

Keeping things in a safe place.

Keep the cake in a sealed container at room temperature for a maximum of 3 days.

To keep the cake fresh for a longer time, store it in the fridge for up to a week.

Reasons to Enjoy This Recipe

Delicious Taste: Mixing lemon and coconut gives a fresh and tropical flavor.

Soft and fluffy: The custard mixture helps the cake stay moist and tender.

Simple to prepare: Basic ingredients and easy steps make this cake simple to make.

End.

This Lemon Coconut Cake is a delicious and refreshing dessert that will add a touch of joy to any celebration. With its zesty lemon taste and sugary coconut topping, this dessert is ideal for spring and summer get-togethers. Enjoy the soft and light texture, and taste the tropical flavor with each bite!

As the first signs of spring start to poke their heads out of the ground, I can think of nothing more fitting to celebrate the arrival of spring than this Spring Vegetable Chicken Alfredo Lasagna. Savory chicken, bright spring veggies, and light layers of pasta are all brought together in perfect harmony by the dish’s thick and creamy Alfredo sauce. A modern take on the classic Italian lasagna, this dish makes use of the fresher, more vibrant ingredients that become available after the winter melts. If you’re in the mood for some modern comfort cuisine or are just trying to find a way to enjoy the bounty of the season with your family, this meal is for you.

To balance off the rich, creamy lasagna, try serving it with a refreshing green salad dressed with a lemon vinaigrette. Indulge your inner vino connoisseur with a glass of Pinot Grigio; it will go perfectly with the rich sauce and bring out the best in the veggies. A refreshing sorbet would be the perfect sweet ending to a decadent dinner, cleansing the palette and leaving a lasting impression.

Eight to ten servings of a spring vegetable chicken Alfredo lasagna.

Ingredients

9 al dente cooked lasagna noodles – 2 cups cooked shredded chicken (rotisserie works great) – 1 cup fresh asparagus (trimmed and cut into 1-inch pieces) – 1 cup sugar snap peas (trimmed and halved) – 1 cup diced yellow bell pepper – 1 cup baby spinach leaves – 1 cup carrots (shredded).

Two minced garlic cloves half a cup of chopped fresh basil

2. 2 tablespoons of olive oil 3. 3 cups of Alfredo sauce (either homemade or from a high-quality store) 4. 2 1/2 cups of shredded mozzarella cheese 5. 1 cup of grated Parmesan cheese

Preparation

1. Bring the oven temperature up to 375 degrees Fahrenheit.

2. Saute the garlic for approximately 1 minute in a big pan over medium heat, or until it becomes fragrant.

3. Season with salt and pepper, then add the sugar snap peas, carrots, bell pepper, and asparagus to the pan. For around three to four minutes, sauté the veggies until they are just barely soft. Add the basil and spinach, tossing them around until they wilt. Take off the stove

Fourth, butter a 9×13 inch baking dish and spread a thin layer of Alfredo sauce on the bottom.

5. Arrange three cooked lasagna noodles on top of the sauce, then half of the veggies, half of the chicken, a third of the leftover Alfredo sauce, one cup of mozzarella, and one-third cup of Parmesan. Just one more time, repeat the layers.

7. Place the last layer of noodles on top and then sprinkle the remaining mozzarella, Parmesan, and Alfredo sauce. 8. Bake, covered with foil, for 25 minutes. After 15 minutes of baking without foil, the cheese should be bubbling and beginning to color.

Eight, after 10 minutes of resting, slice the lasagna and serve.

Tips and Variations

Substitute more of your preferred spring veggies, such leeks or green onions, for the chicken to make it vegetarian.

– A In addition to soaking up all the flavors of your lasagna while they cook, no-boil noodles are a terrific time saver.

– A To add a little crunch to the top, try topping the cheese with a mixture of breadcrumbs and grated Parmesan before baking.

– A If you’re not a fan of Alfredo sauce, try making a béchamel sauce with Pecorino Romano cheese instead.

– A Fresh herbs, when added just before serving, not only brighten the meal visually, but also bring forth its full flavor. A chiffonade of basil or fresh parsley would be lovely.

Ingredients

 

• • Oatmeal: 1.5 cups (150 g)
  • Yogurt: 4 tablespoons (60 g)
  • Eggs: 3 large

 

• • Banana: 1, mashed
  • Cashews: 20 g, chopped (optional)
  • Olive Oil: For greasing

 

• • Apple: 1, grated
  • Coconut Flakes: For garnish
  • Cocoa Powder or Cinnamon Powder: For garnish

 

Directions

1. Preheat the Oven

• • Preheat your oven to 180°C (350°F).

2. Prepare the Batter

• • In a large mixing bowl, combine the oatmeal, yogurt, and eggs. Stir until well blended.
  • Add the mashed banana and grated apple to the mixture, mixing thoroughly to ensure even distribution.

3. Add Optional Cashews

• If using, chop the cashews finely and fold them into the batter for added crunch and flavor.

4. Prepare the Baking Dish

 

• Lightly grease a baking dish with olive oil. Pour the batter into the dish and spread it out evenly.

5. Bake

• • Place the dish in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and the pancakes are set.

6. Cool and Serve

• Remove from the oven and let the baked pancakes cool slightly before cutting into squares or other desired shapes.

7. Garnish

 

• Serve the pancakes warm, garnished with coconut flakes and a sprinkle of cocoa powder or cinnamon powder for added flavor.

Serving Suggestions

• • Top with Greek yogurt and a drizzle of honey or maple syrup for extra sweetness.

 

• • Pair with fresh fruit like berries, orange slices, or kiwi for a vibrant presentation.
  • Serve with a side of nut butter for added protein.
  • Add a dollop of whipped cream and a sprinkle of chocolate chips for a dessert-like twist.

 

• Pair with a warm cup of coffee or tea for a cozy breakfast.

Cooking Tips

• • For extra flavor, add a teaspoon of vanilla extract or a pinch of nutmeg to the batter.

 

• • Ensure the banana is ripe for optimal sweetness and texture.
  • Use parchment paper in the baking dish for easy removal and cleanup.
  • Substitute coconut flakes with chopped nuts or seeds if preferred.

 

• To make the dish gluten-free, use certified gluten-free oatmeal.

Ingredients:

• 200-400 grams cabbage, finely shredded
• 1 large carrot, peeled and grated
• 1 green apple, cored and thinly sliced
• Spring onion, chopped (to taste)
• Dill or parsley, chopped (optional, to enhance flavor)
• Lemon juice (to taste, for dressing)
• Olive oil (to taste, for dressing)
• Salt (to taste, for seasoning)

Directions:

1. Prepare the Ingredients:

• Wash Vegetables and Apple: Thoroughly wash the cabbage, carrot, apple, and spring onions.
• Shred and Grate: Finely shred the cabbage using a sharp knife or a mandoline. Peel and grate the carrot using a box grater or food processor. Core and thinly slice the green apple into matchstick-sized strips.
• Chop Herbs: If using, roughly chop the dill or parsley to add a burst of fresh flavor.

2. Combine the Salad:

• Mix Ingredients: In a large mixing bowl, combine the shredded cabbage, grated carrot, and thinly sliced apple. Toss in the chopped spring onions and your choice of herbs (dill or parsley), if using.

3. Dress the Salad:

• Add Dressing: Drizzle fresh lemon juice and olive oil over the salad mixture. The lemon juice helps to keep the apple slices from turning brown and adds a bright, tangy flavor.
• Season: Season with salt according to your taste preferences.

4. Mix Thoroughly:

• Toss Salad: Gently toss all ingredients together until well combined and evenly coated with the dressing. Ensure every piece gets a touch of the lemony, olive oil dressing.

5. Chill and Serve:

• Chill Salad: For the best flavor integration, let the salad chill in the refrigerator for about 15 minutes before serving. This resting period allows the flavors to meld together, enhancing the overall taste.
• Serve: Serve the salad chilled as a refreshing side dish or a light meal.

Serving Suggestions:

• Pair with Protein: Pair with grilled chicken or fish for a complete meal.
• Soup Companion: Serve alongside a hearty soup for a balanced lunch or dinner.
• Stand-Alone Snack: Enjoy on its own for a nutritious and satisfying snack.

Cooking Tips:

• Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor and texture of the salad, providing a crisp and vibrant dish.
• Adjust Dressing: Feel free to adjust the amount of lemon juice and olive oil to your taste preference, adding more for a tangier or richer flavor.
• Prevent Browning: The lemon juice helps to prevent the apple slices from browning, maintaining the salad’s fresh appearance.

Nutritional Benefits:

• Cabbage: High in fiber and vitamins C and K, promoting digestive health and immune function.
• Carrot: Rich in beta-carotene and antioxidants, supporting vision and skin health.
• Apple: Provides dietary fiber and vitamin C, contributing to heart health and immune support.
• Olive Oil: Contains healthy monounsaturated fats and antioxidants, beneficial for heart health.

Dietary Information:

• Vegetarian: Yes
• Vegan: Yes
• Gluten-Free: Yes
• Dairy-Free: Yes

Storage Tips:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors may continue to develop, making the salad even more delicious over time.

Ingredients:

• • Cake:
    • • 4 carrots, grated
      • 3 large eggs
      • 2 cups brown sugar

     

    • • 1 cup sunflower oil
      • 1 tsp cinnamon
      • 1/2 cup walnuts, chopped

     

    • • 300g all-purpose flour
      • 1 tbsp baking powder
      • Pinch of salt

     

  • Frosting:
    • • 150g butter, softened
      • 280g powdered sugar

     

    • 200g cream cheese
    • Crunchy peanuts (for topping)

Directions:

1. 1. Preheat Oven: Preheat to 180°C (350°F).
   2. Prepare the Batter: In a bowl, beat eggs, sugar, and oil. Add the grated carrots, walnuts, and cinnamon. Gradually fold in the flour and baking powder.

1. 1. Bake: Pour into a greased cake mold and bake for 40 minutes. Let cool.
   2. Make Frosting: Beat butter, sugar, and cream cheese until smooth. Chill.
   3. Assemble: Cut the cake in half, fill with frosting, and spread frosting over the top. Garnish with peanuts.

Serving Suggestions:

• Serve with hot coffee or tea.
• Decorate with extra walnuts or candied carrots for a more festive look.

Cooking Tips:

• • You can substitute walnuts with pecans or almonds for a different crunch.

• Ensure the cake cools completely before frosting to prevent melting.

Nutritional Benefits:

• • Rich in fiber and vitamin A from the carrots.
  • Walnuts add heart-healthy fats and omega-3s.

Dietary Information:

• Contains gluten, dairy, and eggs. For gluten-free, substitute with a gluten-free flour blend.

Nutritional Facts (Per Slice):

• • Calories: 350 kcal
  • Fat: 18g

• Carbohydrates: 45g
• Protein: 4g

Storage:

• • Room temperature: Store in an airtight container for up to 3 days.

• Refrigerate: Keeps for 5 days. Bring to room temperature before serving.

Ingredients:

• • Eggs: The base of the omelet muffins, providing protein and helping everything bind together.

• • Veggies: This recipe uses a combination of finely chopped onion, green chili, carrot, and sweetcorn. Feel free to experiment with other kid-friendly options like chopped bell peppers, broccoli florets, or cherry tomatoes.
  • Coriander Leaves: Chopped coriander leaves add a fresh, citrusy flavor to the muffins. You can substitute with another herb your child enjoys, such as parsley or chives.
  • Mozzarella Cheese: Melted mozzarella cheese adds a creamy texture and gooey goodness that kids love. You can also use cheddar cheese or another type of shredded cheese.

• Seasonings: Black pepper adds a touch of warmth, but you can adjust the amount to your child’s preference.

More Information:

• • Portion Control: These muffins are perfectly portioned for little hands and appetites.
  • Make-Ahead Friendly: These muffins can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for longer storage. Simply reheat in the microwave for a quick and easy breakfast.

• Customization: Get creative and let your child help you choose the vegetables and cheese they like best.

Health Benefits:

• • Protein Powerhouse: Eggs are a complete protein source, meaning they contain all the essential amino acids your child’s body needs to grow and develop.
  • Veggie Power: This recipe is a sneaky way to get your child to eat more vegetables. Each bite is packed with vitamins, minerals, and fiber.

• Calcium Rich: Cheese provides calcium, essential for strong bones and teeth.

1f4dd Ingredients
1f96d Smoothie Base:

2 cups frozen mango chunks 1f96d
1 medium frozen banana 1f34c
1 teaspoon honey 1f36f
1/3 cup milk or orange juice (or a blend of both) 1f95b1f34a
1f353 Toppings:

Banana slices 1f34c
Fresh berries 1f353
Nuts 1f330
Shredded coconut 1f965
‍ Instructions
Blend it Up: Add all the base ingredients (mango, banana, honey, and liquid) into a high-powered blender or food processor. Pulse to break up the frozen chunks, then blend until you achieve a smooth, thick consistency. If needed, add a bit more liquid to help it blend.

Assemble: Pour the smooth mixture into small bowls. Top with your preferred combination of banana slices, fresh berries, nuts, and shredded coconut.

Enjoy: Grab a spoon and savor your delicious and nutritious mango smoothie bowl! 1f944

Ingredients:
*  1 ripe banana
*  1/2 cup peanut butter
*  1/4 cup cocoa powder
*  1 cup milk (dairy or plant-based)
*  1/4 cup chopped peanuts (optional)
*  Ice cubes
Instructions:
* Combine all ingredients in a blender.
* Blend until smooth.
* Pour into a glass and enjoy!
Tips:
* For a thicker smoothie, use less milk.
* For a sweeter smoothie, add a spoonful of honey or maple syrup.
* For a more protein-packed smoothie, add a scoop of protein powder.
Enjoy your delicious and nutritious chocolate peanut butter smoothie!

Ingredients:

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cream filling:

1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1/2 cup heavy cream
1 tsp vanilla extract
1 box (3.4 oz) instant vanilla pudding mix
2 cups cold milk
For the topping:

1 1/2 cups fresh strawberries, sliced
1 banana, sliced
Whipped cream (for garnish, optional)
Instructions:

Make the crust:

Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until everything is well combined and the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9×13-inch baking dish to form a crust.
Bake the crust in the preheated oven for 8-10 minutes or until golden and set. Remove from the oven and allow it to cool completely.
Prepare the cream filling:

In a large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
In a separate bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes, until thickened.
Fold the pudding mixture into the cream cheese mixture, blending until smooth and well combined.
In a separate bowl, beat the heavy cream with vanilla extract until stiff peaks form.
Gently fold the whipped cream into the cream cheese-pudding mixture, creating a light, fluffy filling.
Assemble the dessert:

Spread the cream filling evenly over the cooled graham cracker crust.
Arrange the sliced strawberries and bananas on top of the cream filling, layering them as desired for a colorful, fresh topping.
Chill and serve:

Refrigerate the dessert for at least 2-3 hours, or until fully set.
Before serving, top with a dollop of whipped cream, if desired.
Slice and serve chilled for a refreshing, fruity dessert.