Ingredients (Quantities):

For the Chicken:

• Boneless, skinless chicken breasts: 4 (about 1.5 lbs)
• Salt: ½ teaspoon
• Black pepper: ½ teaspoon
• Garlic powder: ½ teaspoon
• Onion powder: ½ teaspoon

For the Coating:

• Ritz crackers: 1 ½ cups (crushed)
• Parmesan cheese (grated): ½ cup
• Dried parsley: 1 tablespoon
• Paprika: ½ teaspoon
• Eggs: 2 (beaten)
• Milk: 2 tablespoons

For Baking:

• Unsalted butter: ½ cup (1 stick, melted)

Optional Ingredients:

• Hot sauce: for seasoning the chicken
• Lemon wedges: for serving

Instructions:

1. Preheat the Oven:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

2. Prepare the Chicken:

• In a small bowl, combine salt, black pepper, garlic powder, and onion powder. Season both sides of the chicken breasts with the spice mixture.

3. Prepare the Coating:

• In a large bowl, crush the Ritz crackers until fine crumbs are formed. Mix in the grated Parmesan cheese, dried parsley, and paprika.
• In another bowl, whisk together the beaten eggs and milk.

4. Coat the Chicken:

• Dip each seasoned chicken breast into the egg mixture, allowing any excess to drip off. Then, dredge the chicken in the crushed Ritz cracker mixture, pressing gently to adhere the crumbs to the chicken.

5. Bake the Chicken:

• Place the coated chicken breasts on the prepared baking sheet. Drizzle or brush melted butter over the top of each chicken breast.
• Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the coating is golden brown.

6. Serve:

• Allow the chicken to rest for a few minutes before serving. Enjoy with lemon wedges for added flavor if desired.

Tips for Success:

• Crushing crackers: Place the Ritz crackers in a plastic bag and crush them with a rolling pin for a mess-free method.
• Extra crunch: For a crunchier texture, you can spray the tops of the chicken with cooking spray before baking.
• Dipping sauce: Serve with ranch dressing, honey mustard, or your favorite dipping sauce for extra flavor.

Recommendations:

• Pair this dish with mashed potatoes, green beans, or a simple salad for a complete meal.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat in the oven for best results.

Nutrition (per serving, estimated):

• Calories: 380
• Protein: 30g
• Fat: 22g
• Carbohydrates: 15g
• Fiber: 1g
• Sodium: 600mg

Enjoy this Crispy Ritz Cracker Chicken—a crunchy, flavorful dish that’s sure to become a family favorite!

Ingredients (Quantities):

For the Cornbread:

• Cornmeal: 1 cup
• All-purpose flour: ½ cup
• Baking powder: 1 tablespoon
• Salt: ½ teaspoon
• Buttermilk: 1 cup
• Egg: 1 large
• Melted butter: ¼ cup

For the Dressing:

• Butter: ½ cup (1 stick)
• Onion: 1 large, finely diced
• Celery: 3 stalks, diced
• Chicken broth: 4 cups (add more if needed for desired consistency)
• Eggs: 2 large
• Sage: 2 teaspoons (fresh or dried, adjust to taste)
• Poultry seasoning: 1 teaspoon (optional)
• Salt and black pepper: to taste

Optional Ingredients:

• Cooked shredded chicken or turkey: 1 cup (for a heartier version)
• Chopped fresh parsley: for garnish

Instructions:

1. Make the Cornbread:

• Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or cast-iron skillet.
• In a large bowl, combine cornmeal, flour, baking powder, and salt. Add the buttermilk, egg, and melted butter, stirring until just combined.
• Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until golden brown. Let it cool, then crumble the cornbread into a large bowl.

2. Sauté Vegetables:

• In a skillet, melt the butter over medium heat. Add the diced onion and celery, cooking until softened, about 5-7 minutes. Add the cooked vegetables to the crumbled cornbread.

3. Combine Ingredients:

• Add the chicken broth, eggs, sage, and poultry seasoning (if using) to the cornbread mixture. Mix thoroughly until well-combined. Season with salt and black pepper to taste.
• If using shredded chicken or turkey, fold it into the mixture.

4. Bake the Dressing:

• Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and spread the dressing mixture evenly in the pan.
• Bake for 45-50 minutes, or until the dressing is set and the top is golden brown.

5. Serve:

• Let the dressing cool for a few minutes before serving. Garnish with fresh parsley, if desired.

Tips for Success:

• Add broth gradually: The dressing should be moist but not soupy. Adjust the amount of broth to your preferred consistency.
• Make the cornbread a day ahead: Stale cornbread absorbs broth better and gives a better texture to the dressing.

Recommendations:

• Serve with gravy or cranberry sauce for a delicious holiday meal.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition (per serving, estimated):

• Calories: 300
• Protein: 6g
• Fat: 18g
• Carbohydrates: 28g
• Fiber: 2g
• Sodium: 450mg

This Mama’s Cornbread Dressing will make any holiday spread complete, bringing a taste of tradition and Southern comfort to the table!

Air Fryer Garlic Bread (Cheesy & Plain!

This Air Fryer Garlic Bread is the easier garlic bread that you can make! It’s cheesy with crispy edges, requires few ingredients and gets done in less than 20 minutes! Makes a great snack and the perfect side to your pasta and salads.

Ingredients:

• 2- Keep mashing until the butter is really smooth.
• 3- Add in 1 tablespoon olive oil.
• 4- Then add the following:
• 3/4 teaspoon Italian seasoning
• 2-3 tablespoons chopped parsley
• 1/4 to 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper (add more to taste)
• Followed by minced garlic.
• Mozzarella Cheese

1. I added around 1 & 1/2 tablespoons of minced garlic here (from 7 to 8 large garlic cloves).
2. If this is a lot of garlic for you, cut it down. I really like extra garlic in my garlic bread.
3.  Now, mix everything together thoroughly with the same fork. It’s time to make your garlic butter spread. Put this away. Step
4. Cut the French loaf in half lengthwise. 8. Next, cut it in half from the middle, giving you four pieces.
5. Drizzle each of the four cut slices with the prepared garlic butter.
6. . Add mozzarella cheese on top. For the four slices, I used around a cup of shredded cheese.
7. . As directed by the manufacturer, preheat your air fryer. Put the slices in the air fryer once they are ready.
8. I used parchment paper underneath, which is specifically designed for air fryers and has holes in it; if you don’t have it, lightly oil the bottom.
9. In order to put all eight slices inside the air fryer, I had to chop each slice into two pieces. I simultaneously put three sliced pieces in the air fryer.
10. Avoid packing the air fryer too full and arrange the slices in a single layer.
11. . Air fry at 350 degrees for 4 to 6 minutes, or until the bread is crispy around the edges and the cheese has melted. For crispier bread, you can add an additional minute or two. Depending on the air fryer’s type and brand, time may vary. Carefully remove from the air fryer and transfer to a serving board.
12. The remaining slices should be air-fried similarly. The subsequent batches cook more quickly, but the initial batch takes longer as the air fryer is really heated up.
13. To re-heat just put them back in the air fryer. My air fryer has a re-heat button so I just press that (it has a timer of 15 minutes at 300 F degrees but it’s perfectly heated and warm in around 3 minutes).

Country Apple Fritter Bread

Ingredients

• Brown Sugar-Cinnamon Mixture
• ⅓ cup light brown sugar
• 1 teaspoon ground cinnamon
• Apple Bread Loaf
• ½ cup butter softened
• ⅔ cup granulated sugar
• 2 eggs room temperature
• 1 ½ teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• 1 ¾ teaspoons baking powder
• ½ cup milk or almond milk room temperature

Chopped Apple Mixture

• 2 large apples e.g., Granny Smith, peeled and chopped into small pieces
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• Old-Fashioned Crème Glaze
• ½ cup powdered sugar
• 1 –3 tablespoons milk or cream adjust for desired glaze consistency.

1. Warm up and prepare Set the oven temperature to 175°C (350°F). Use non-stick cooking spray to grease a 9 x 5-inch loaf pan, or line it with parchment paper or foil for easier removal. Mixture of Brown Sugar and Cinnamon Put the cinnamon and brown sugar in a small bowl. Put aside.
2. Batter for Apple Bread Loaves. Mix the flour and baking powder in an other basin. Put aside.
3. Cream the granulated sugar and softened butter in a medium bowl with an electric mixer until light and creamy. Add the eggs one at a time and beat until well combined.
4. Add the vanilla extract and stir. Add the flour mixture gradually, stirring just until incorporated.
5. Until the batter is smooth, stir in the milk. Chopped Apple Concoction In a bowl, combine the diced apples, cinnamon, and granulated sugar.
6. For layering, set aside. Baking and Layering Evenly distribute half of the batter after pouring it into the loaf pan. Half of the chopped apple mixture should be added on top.
7. Cover the apples with half of the brown sugar-cinnamon mixture. With the remaining batter, apple mixture, and brown sugar-cinnamon combination, repeat the layering process.
8. To create a marbled look, gently swirl the layers together with a knife. A toothpick inserted in the center should come out clean after baking for about 60 minutes. Traditional Crème Glaze.
9. Whisk the milk and powdered sugar (start with 1 tablespoon; add more for a thinner glaze) in a small bowl. If necessary, microwave the glaze for 10 seconds to achieve a pourable consistency.
10. After 15 minutes of cooling in the pan, move the bread to a wire rack to finish cooling. Pour the glaze over the bread after it has cooled. Double the recipe for extra glaze. Savor your apple fritter bread that you cooked yourself!

Sliced Potatoes in Air fryer 

Ingredients

• 6 Potatoes – you can use any potatoes you have.
• Oregano
• Garlic powder
• Onion powder
• Paprika
• Chilli flakes
• Oil – Use any oil of choice, vegetable oil, olive oil, or avocado oil.
• Salt

How to Prepare Sliced Potatoes in an Air Fryer After washing, use a kitchen towel to pat the potatoes dry. If you like, you can leave the potato skin on.

Next, cut potatoes into uniform pieces using a mandoline slicer or a sharp knife. For 15 to 30 minutes, soak in cold water (optional).

Using a paper towel, pat dry, then sprinkle with oregano, chili flakes, garlic powder, onion powder, salt, paprika, and a small amount of oil. In a large bowl, combine all ingredients. Set the air fryer to 200°C (400°F) for two minutes.

Arrange the seasoned potato slices in a single layer inside the air fryer basket and cook at 180°C (360°F) for 20 minutes. After ten minutes, give the potatoes a shake, and then air fried the potato slices for ten more minutes. After taking the potatoes out of the air fryer, serve them with your preferred dipping sauce and dig in! How to Keep Things Safe After letting the air-fried potato slices cool fully, place them in a freezer bag or an airtight container.

Store potatoes in the refrigerator for up to three days.

Freezer:

Store any leftover potatoes for up to three months in the freezer. Warm up again Slices of air-fried potato can be reheated in the microwave, oven, or air fryer. Set the air fryer to a temperature of 160C/320F for 5 minutes or until hot.

Chicken Bacon Ranch Tater Tot Casserole

Why You’ll Love This Chicken Bacon Ranch Tater Tot Casserole

This dish is the ultimate comfort food! Creamy, cheesy, and loaded with ranch-seasoned chicken, crispy bacon, and golden tater tots, it’s everything you crave in one pan. Perfect for a cozy family dinner or an easy weeknight meal that everyone will devour.

Ingredients

• 6 slices of cooked bacon (or microwave bacon)
• 4 cooked and shredded chicken breasts
• 32 oz. bag of frozen tater tots
• 1/2 cup ranch dressing
• 1 cup milk
• 2 tbsp all-purpose flour
• 3 tbsp butter
• 1 1/2 cups shredded mild cheddar cheese
• Salt and pepper to taste

Directions :

Set the oven’s temperature to 425 degrees F. Cook the chicken in a different pan until it’s done. Let it cool a little, then use a blender to shred it. Melt the butter in a small saucepan over low heat. Add the flour and season with salt and pepper.

To prevent clumps, add the milk to the flour mixture gradually while whisking. Add the ranch dressing after stirring until the mixture is creamy.

Apply non-stick cooking spray to a 9 x 13-inch baking dish. Start with the shredded chicken at the bottom, then the tater tots, half of the cheese, and the creamy sauce.

Uncovered, bake the potato tots for 20 minutes, or until they begin to crisp and turn golden. Crumble the cooked bacon and leave aside while the casserole bakes. After 20 minutes, sprinkle the leftover cheese and bacon crumbles on top of the dish. Put it back in the oven for five more minutes, or until the cheese is bubbling and melted.

Before serving, take it out of the oven and allow it to cool for a few minutes.

Have fun!

Ingredients (Quantities):

For the Chicken:

• Boneless, skinless chicken breasts: 4 (about 1.5 lbs)
• Caesar dressing: ½ cup (store-bought or homemade)
• Garlic powder: 1 teaspoon
• Salt and black pepper: to taste
• Olive oil: 1 tablespoon

For the Parmesan Sauce:

• Butter: 2 tablespoons
• Garlic (minced): 3 cloves
• Heavy cream: 1 cup
• Parmesan cheese (grated): ¾ cup
• Dijon mustard: 1 tablespoon
• Lemon juice: 1 tablespoon
• Salt and black pepper: to taste
• Fresh parsley (chopped, for garnish)

Optional Ingredients:

• Croutons: for serving, for added crunch
• Additional Parmesan cheese: for garnish

Instructions:

1. Marinate the Chicken:

• Preheat the oven to 400°F (200°C).
• In a large bowl, combine the chicken breasts, Caesar dressing, garlic powder, salt, and pepper. Ensure the chicken is well-coated in the marinade. Let it marinate for at least 30 minutes (or up to 2 hours in the fridge for more flavor).

2. Bake the Chicken:

• Place the marinated chicken in a greased baking dish. Drizzle with olive oil.
• Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C). Remove from the oven and let it rest.

3. Prepare the Parmesan Sauce:

• In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
• Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, Dijon mustard, and lemon juice, mixing until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

4. Serve:

• Slice the baked chicken and serve it drizzled with the creamy Parmesan sauce. Garnish with chopped parsley and additional Parmesan cheese if desired. Serve with croutons on the side.

Tips for Success:

• Adjust the sauce thickness: If the sauce is too thick, add a little more cream or chicken broth to reach your desired consistency.
• Use a meat thermometer: This ensures your chicken is perfectly cooked and juicy.
• Experiment with flavor: Add a pinch of red pepper flakes to the sauce for some heat or switch up the cheese with a blend of your favorites.

Recommendations:

• Pair this dish with a side of roasted vegetables or a fresh garden salad.
• Serve with a crusty loaf of bread to soak up the delicious sauce.

Nutrition (per serving, estimated):

• Calories: 450
• Protein: 35g
• Fat: 30g
• Carbohydrates: 10g
• Fiber: 0g
• Sodium: 850mg

Enjoy this Juicy Baked Caesar Chicken with Parmesan Sauce—a rich and flavorful dish that brings a taste of the classic Caesar salad to your dinner table!

Ingredients (Quantities):

For the Seafood:

• Lobster tails: 2 (cooked and chopped)
• Crab meat: 1 cup (fresh or canned)
• Salmon fillet: 1 lb (skinless, cooked and flaked)
• Cajun seasoning: 1-2 tablespoons (to taste)

For the Pasta:

• Fettuccine or pasta of choice: 12 oz

For the Alfredo Sauce:

• Unsalted butter: 4 tablespoons
• Garlic (minced): 4 cloves
• Heavy cream: 2 cups
• Parmesan cheese (grated): 1 cup
• Italian seasoning: 1 teaspoon
• Salt and black pepper: to taste
• Fresh parsley (chopped, for garnish)

Optional Ingredients:

• Red pepper flakes: for extra heat
• Lemon wedges: for serving

Instructions:

1. Cook the Pasta:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

2. Prepare the Seafood:

• In a large skillet, melt 2 tablespoons of butter over medium heat. Add the lobster, crab, and flaked salmon to the skillet. Sprinkle with Cajun seasoning and sauté for about 3-5 minutes until heated through. Remove from the skillet and set aside.

3. Make the Alfredo Sauce:

• In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
• Pour in the heavy cream, stirring to combine. Bring the mixture to a gentle simmer. Gradually stir in the grated Parmesan cheese, mixing until the sauce is smooth and creamy.
• Season the sauce with Italian seasoning, salt, and black pepper. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.

4. Combine Everything:

• Add the cooked pasta and the seafood mixture back into the skillet, tossing gently to coat everything evenly with the Alfredo sauce. Heat through for about 2-3 minutes.

5. Serve:

• Serve the Cajun Lobster, Crab, and Salmon Alfredo hot, garnished with chopped fresh parsley and red pepper flakes if desired. Serve with lemon wedges on the side for a refreshing touch.

Tips for Success:

• Choose quality seafood: Fresh seafood will elevate the dish significantly, so choose high-quality lobster, crab, and salmon.
• Adjust seasoning: Feel free to adjust the amount of Cajun seasoning to suit your spice preference.
• Experiment with pasta: While fettuccine is traditional, you can use any pasta you prefer, such as linguine or penne.

Recommendations:

• Pair this dish with a crisp green salad and garlic bread for a complete meal.
• Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat gently on the stove.

Nutrition (per serving, estimated):

• Calories: 800
• Protein: 45g
• Fat: 50g
• Carbohydrates: 50g
• Fiber: 2g
• Sodium: 900mg

Indulge in this Cajun Lobster, Crab, and Salmon Alfredo—a rich and flavorful seafood dish that’s sure to impress your guests!