Author: Admin

Ingredients

1/4 cup flour you can use gluten-free flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 lb chicken legs about 3-4 large chicken legs

2 tablespoons olive oil

10 oz mushrooms each sliced in half

3 garlic cloves minced

1 tablespoon olive oil if needed1 cup chicken stock

1/4 teaspoon salt

1/2 cup heavy cream

Preparation

In a small bowl, combine the flour, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper. On a large plate, dredge chicken legs in this seasoned flour mixtureHeat 2 tablespoons of olive oil in a large skillet on medium-high heat.

Add chicken legs skin side down and brown for about 4 minutes until the skin turns a nice golden color.Flip chicken legs over to the other side and brown the other side for about 3 minutes.Remove browned chicken legs and set them aside. Also, remove those parts of olive oil that got too dark from browning the chicken with flour mixture.To the same, now empty skillet, add mushrooms (sliced in half) and minced garlic, add an extra tablespoon of olive oil (if needed) and saute them together on medium heat for 2 minutes.

Add chicken stock to the skillet, scraping up the browned bits at the bottom of the pan. Add 1/4 teaspoon of salt and stir.Place chicken legs back in the pan.Bring the chicken stock to boil, cover, and reduce heat to simmer on low-medium.Simmer chicken legs for 25-30 minutes, until the chicken is completely cooked through and the juices run clear when chicken is cut in the middle.Remove the cooked chicken legs to a plate and keep warm.Turn the heat under the skillet to medium-high, and simmer the mushroom sauce for about 4 minutes until it is reduced by about a third.Stir in the 1/2 cup heavy cream into the mushroom sauce and simmer for another 2 minutes on low-medium heat, constantly stirring and scraping from the bottom of the skillet, until the sauce gets thicker.

Add chicken legs back to the skillet to warm them up.

Enjoy !

Baked Sweet and Sour Chicken is 1000x better than any takeout! It’s crispy on the outside, tender juicy on the inside and exploding with flavor. There is a reason why this is our favorite recipe on the blog!

I am going to keep this as short and simple as possible…you NEED to make this Sweet and Sour Chicken recipe. This recipe is number one for a reason, it’s absolutely incredible. We have yet to find any takeout restaurant beat this recipe.

The secret to the breading is the cornstarch, it makes such a huge difference and the flavor of the sauce is unbeatable. It will thicken as it cooks, coating the chicken perfectly. It’s also easy enough that you just might have to add this to your menu every week, it’s just that good! Easy take out at home!

Ingredients

• 4 boneless skinless chicken breasts, cut into 1″ pieces
• 1 cup corn starch
• 2 large eggs
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/4 cup ketchup
• 1/2 cup apple cider vinegar
• 2 tbsp. soy sauce
• 1 tsp. garlic powder
• 1/2 tsp. sea salt

Preparation

1. Preheat oven to 325F and line a 13 x 9-inch pan with parchment paper.
2. Set aside. Season chicken breasts with salt and pepper.
3. Add cornstarch to a large ziploc bag and add chicken breast. Shake to coat.
4. In a shallow bowl, beat together eggs. Heat oil in a skillet over medium-high heat until sizzling.
5. Dip chicken breasts in eggs and add to the skillet. Sear chicken until golden and place in the prepared pan.
6. In a medium bowl, combine sugar, ketchup, vinegar, soy sauce, garlic powder, and sea salt and whisk.
7. Pour over chicken and bake for 1 hour, tossing halfway through.
8. Serve with rice.

Ingredients

2pounds lean sirloin steak, trimmed and cut into

2-inch chunks

1 pound baby yellow potatoes, quartered or halved to your liking

1 tablespoon minced garlic (adjust to taste)

2 teaspoons Italian seasoning (alternatively, a mix of dried oregano, thyme, and parsley)

1 teaspoon onion powder

3 tablespoons olive oil

Salt and freshly ground pepper, to taste

Preparation

If you’re planning to bake these delectable foil packets in the oven, preheat it to 425°F (220°C) to ensure even cooking.

Mix & Marinate: In a generously-sized mixing bowl, combine the lean sirloin steak chunks, baby yellow potatoes, minced garlic, Italian seasoning, onion powder, olive oil, salt, and freshly ground pepper. Gently toss the ingredients until they are well-coated with the flavorful seasonings.

Packet Prep: Divide the steak and potato mixture evenly among four 12×12 inch aluminum foil sheets. Carefully seal the contents to create neat and secure foil packets. This ensures that the flavors are trapped inside and intensify during the cooking process.

Cooking Options:

• Grilling: If you’re using a grill, place the foil packets over high heat for approximately 10 minutes on each side. Keep a close watch to achieve your preferred level of doneness for both the steak and potatoes.
• Oven: If you’re opting for baking, position the foil packets on a baking sheet and place them in the preheated oven. Allow them to bake for about 20 minutes or until the steak and potatoes reach the desired level of tenderness.

Serve with Style: Once your foil packets are cooked to perfection, carefully open them (watch out for the steam!). For an extra zesty touch, garnish with fresh parsley. You can serve the dish directly from the foil or plate it up for a visually appealing presentation.

Followers Questions

CAN I USE A DIFFERENT CUT OF STEAK FOR THIS RECIPE?

Absolutely! While lean sirloin steak is recommended for its tenderness and flavor, you can experiment with other cuts that suit your preferences.

HOW CAN I ENSURE THE FOIL PACKETS ARE SEALED PROPERLY?

When creating the foil packets, make sure to fold and seal the edges tightly to prevent any leakage during cooking. This ensures that the flavors remain locked in.

IS IT NECESSARY TO MARINATE THE STEAK AND POTATOES?

Marinating the ingredients allows the flavors to penetrate the steak and potatoes, enhancing the overall taste. However, if you’re short on time, you can still achieve delicious results by tossing the ingredients with the seasonings just before cooking.

CAN I ADD OTHER VEGETABLES TO THE FOIL PACKETS?

Absolutely! Feel free to customize the recipe by adding your favorite vegetables like bell peppers, onions, or mushrooms. Just be mindful of the cooking times to ensure everything is cooked evenly.

CAN I PREPARE THESE FOIL PACKETS IN ADVANCE?

While it’s best to cook the foil packets shortly after preparing them to ensure the freshest flavors, you can definitely prepare the ingredients in advance and assemble the packets right before cooking.

CAN I BAKE THESE PACKETS IN THE MICROWAVE?

Baking in the oven or grilling on high heat is recommended to achieve the desired texture and flavor profile. Microwaving may result in uneven cooking and a different texture.

Ingredients:

° 1 pound of ground beef
°1/2 pound ground Italian link
° 1 small onion finely diced
°1/2 ″ bell pepper, diced( I used orange, it was all I had in the freezer)
° 1tsp. olive oil painting
° 1 tsp. Worcestershire sauce
° 1 diced garlic clove
°1/2tsp. spices
°1/2tsp. basil
°1/2tsp. parsley
° 1 beaten egg
°3/4 mug Italian chuck motes
° atrophied two slices of white chuck
° 1T. milk
° 8 oz. tattered mozzarella rubbish, reserve3/4 C
°1/4 ounce of Parmesan rubbish
° 1c. marinara sauce plus an fresh1/2-3/4 tsp for garnish

PREPARATION:

* How to make it:

In a small skillet, toast the olive oil painting over medium heat. On high heat, fry the onions and peppers for 3- 4 twinkles, remove from heat. In a large coliseum, add the meat, onions, and peppers with all remaining constituents, reserving the3/4 ″ mozzarella rubbish for trim.

Now, dive in there with the stylish tools God has given you, and collect everything really well. Once everything comes together, place the admixture on a baking distance of your choice. I used round Portuguese earthenware for us. Pour1/2 to3/4 ″ marinara sauce over and spread.

We put in a 400 degree roaster about 51 twinkles. We take it out of the roaster, cover it with the remaining rubbish and sprinkle it with a little dry basil. Return to the roaster for another 10 twinkles. Make sure the meat isn’t pink before serving, as the baking time will vary depending on the consistence of your loaf. Mine was about 2″ thick.

Enjoy !

Ingredients
For the Pancake
1 cup all-purpose flour
1 cup mung bean flour (or substitute with more all-purpose flour if unavailable)
2 cups water
A pinch of salt
For the Filling
4 large eggs
2 teaspoons hoisin sauce
2 teaspoons chili sauce (or more if desired)
1 cup chopped green onions
1 cup freshly chopped cilantro
1 cup chopped pickled vegetables (like daikon and carrots)
4 large crackers or crispy fried dumplingsOlive oil for cooking
Instructions
1. Prepare the Batter
In a large bowl, mix the all-purpose flour, mung bean flour, water, and a pinch of salt until smooth and free of lumps. Let it sit for about 15 minutes to become smoother.
2. Cook the Crepe
Heat a crepe maker or a nonstick frying pan over medium heat. Lightly oil the pan to prevent sticking.
Pour a ladleful of batter into the center of the pan. Tilt and swirl the pan quickly to spread the batter into a thin, even layer.
Crack an egg onto the batter and quickly spread it with a spoon. Sprinkle with chopped green onions.
Cook for 1-2 minutes, or until the bottom is light brown and the edges begin to lift from the pan.
3. Add Fillings
Spread hoisin and chili sauces on the cooked side of the pancake. Add pickled vegetables and fresh cilantro.
For a crispy texture, place a cracker or crispy fried wonton in the center.
Carefully fold the pancake in half, then fold it again to create a quarter circle. Press gently to flatten.
Transfer the pancake to a cutting board. Cut it into smaller pieces or serve whole for an authentic street food experience.
Tips and Variations
Feel free to customize the fillings to suit your tastes or dietary needs.
To save time, you can roast and peel the poblano peppers in advance.

Sweet Heat: Cajun Honey Butter Salmon” is a culinary masterpiece that perfectly balances the spicy kick of Cajun seasoning with the natural sweetness of honey and the richness of butter. This recipe offers a delectable way to enjoy salmon, enhancing its natural flavors with a blend of spices and sweetness that will dance on your palate. Ideal for a nutritious and flavorful weeknight dinner or a special occasion meal, this dish is both impressive and easy to prepare, promising a memorable dining experience.

Why You’ll Love Cajun Honey Butter Salmon:

• Bold and Balanced Flavors: The combination of spicy Cajun seasoning and sweet honey creates a tantalizing taste experience.
• Healthy and Satisfying: Salmon is rich in omega-3 fatty acids, making this dish a heart-healthy choice that doesn’t skimp on flavor.
• Quick and Easy Preparation: Comes together in no time, perfect for a fast yet fancy meal.
• Versatile Serving Options: Pairs beautifully with a variety of sides, from simple steamed vegetables to more indulgent creamy pasta.

Ingredients Notes For Cajun Honey Butter Salmon:

• Salmon Fillets: Opt for fresh, high-quality salmon for the best flavor and texture.
• Cajun Seasoning: Pre-made or homemade Cajun seasoning adds a spicy depth to the dish.
• Honey: Provides a natural sweetness that caramelizes beautifully on the salmon.
• Butter: Adds a rich, luxurious finish to the sauce and helps meld the flavors together.
• Garlic: Minced garlic in the butter sauce enhances the savory notes.
• Lemon Juice: A splash of lemon juice brings a fresh, bright element to balance the dish.

Recipe Steps:

1. Season the Salmon: Rub the salmon fillets with Cajun seasoning, coating them evenly.
2. Cook the Salmon: In a skillet, sear the salmon in a little oil, skin-side up first, then flip and cook until nearly done.
3. Make the Honey Butter Sauce: In the same skillet, melt butter and sauté garlic until fragrant. Add honey and lemon juice, stirring to combine into a glaze.
4. Finish Cooking: Return the salmon to the skillet, spooning the honey butter sauce over the fillets. Cook for a few more minutes until the salmon is glazed and cooked through.
5. Serve: Plate the salmon, drizzling any extra sauce from the pan over the top, and garnish with fresh herbs or lemon slices.

Storage Options:

• Refrigerate: Keep any leftovers in an airtight container in the fridge for up to 2 days.
• Reheat: Gently warm in a skillet or in the microwave, being careful not to overcook the salmon.

These cheesy and herby scones are a delicious savory treat that can be enjoyed as a snack, as a side dish, and so on

or even a breakfast option. The visual guide pareteus in the picture makes the process

basic and easy to follow. Here is a summary to recreate this delicious dish:

Two cups of flour are used generally.

Two teaspoons of chemical leavening

One cup of café-quality salt

One cup of grated cheese, either cheddar or your preferred variety.

One half cup of fresh herbs, such as parsley, chives, or a mix.

One-fourth cup of butter foundation

Three-fourth milk ticina

One egg quite big

Guidelines

First step: getting the materials

In a large large bowl, mix the flour, the baking powder, and the salt.

Add the herbs and cheese: Grate the cheese and finely chop fresh herbs. Add them to the pass.

ingredients and well-merged.

Second step: combining the hybrids

Melt the butter and let it reflect for slightly.

For another bowl, whisk together the milk and egg. Gradually add the melted butter, whisking until well mixed.

Third step: create the pastry.

Combines wet and dry; pour the wet elements into the dry mixture. Stir until a dough forms. The paste must be somewhat light yet manageable.

Turn out the dough onto a floured surface and knead gently until it comes together.

Fourth step: shaping and covering the pastry

shape dough into a round disk, about 1 inch thick.

Cut into quarters: Using a knife or pastry cutter, cut the disk into 8 equal quarters.

Step five: bake the scones?

Preheat the pan: non-stick pan over medium heat.

Place the wedges in the pan, leaving a little space between each piece. Cier up

the bottom is golden brown, then flip and cook the other side until golden brown and cooked through

through. This should last five to seven minutes per side.

Step 6: Serve and enjoy

Remove the scones from the pan and allow them to lightly remove to a rack.

Serving hot meals, either with a good cuisine or a very competent accompaniment.

Tips for perfect scones

Not at all mixed: Overmixing the dough could make the scones hard. Mix until ingredients are combined.

Use fresh herbs for a minimum of protection. You might mix and arrange the herbs according to your tastes.

Experiment with several kinds of cheeses to find your preferred combination.

Perfect for any occasion and a great addition to your reference file are these cheese and herbaceous scones. Have fun cooking and enjoying delicious treats!

You need:
1lb. ground beef
1/2 cup diced onion…
1 pack taco seasoning mix
2 cups shredded cheddar cheese
1 can refried beans (they spread easier if you warm them in microwave)
1 cup prepared rice (I used Minute Rice)
1 can Mexican blend corn (DRAINED)will only use about 1/2 can
4-5 large flour tortillas
8 oz of thick chunky salsa (your choice mild or hot)
How to make it :
Spray a spring form, round cake pan or casserole with cooking spray
Brown ground beef ,and onion and drain
Add taco seasonings and cook according to package direction
Lay 1 tortilla in bottom of baking dish and spread 1/3 of bean on it ,top with 1/3 of the meat and sprinkle on some cheese .
2nd layer tortilla, 1/2 the rice, 1/2 salsa, 1/2 the corn and cheese
3rd layer tortilla, 1/3 beans ,1/3meat, cheese
4 layer tortilla . beans ,meat, corn, rice, salsa and cheese
Bake covered with foil at 350 for about 40 minutes uncover and bake 10-15 minutes longer. let sit 5 minutes before cutting . After baking top with sour cream,diced onion and shredded lettuce if desired

Ingredients

1lb. ground beef

1 egg

1/3 cup bread crumbs

1/2tsp. black pepper

1 tsp. salt

1/2 tsp. onion powder

1 clove garlic minced

1tsp. Worcestershire sauce

1tbsp. oil

1 1/2 cup thinly sliced onion

2tbsp. all-purpose flour

1 cup beef broth

1/2tsp. salt

Preparation

In a huge bowl, combine as one the ground meat, egg, bread pieces, pepper, salt, onion powder, garlic, and Worcestershire sauce. Structure into thick patties. Heat the oil in a huge skillet over medium intensity. Broil the patties and onion in the oil until patties are well seared. Eliminate the meat patties to a plate, and keep warm. Sprinkle flour over the onions and drippings in the skillet. Mix in flour with a fork, scratching pieces of meat off of the base as you mix. Progressively blend in the meat stock. Season with prepared salt. Stew and mix over medium-low intensity for around 5 minutes, until the sauce thickens. Go intensity to low, return patties to the sauce, cover, and stew for an additional 15 minutes.

Enjoy !

Dive into the world of irresistible taste with “Explosive Flavor: Bang Bang Chicken,” a dish known for its perfect balance of sweet, savory, and spicy flavors. This culinary delight features tender chicken pieces coated in a creamy, spicy sauce that packs a flavorful punch. Originating from Chinese cuisine and popularized in Western fusion food, Bang Bang Chicken is a versatile dish that can be served as an appetizer, main course, or side dish. Its bold flavors and simple preparation make it a favorite among those who love food with a bit of excitement.

Why You’ll Love Bang Bang Chicken:

• Incredibly Flavorful: The sauce, with its blend of mayonnaise, honey, and hot sauce, creates an addictive taste sensation.
• Perfectly Textured: Crispy, lightly breaded chicken provides the ideal canvas for the rich, creamy sauce.
• Quick and Easy: Simple to prepare, this dish is ready in minutes, making it perfect for busy weeknights or last-minute gatherings.
• Customizable Heat Level: Easily adjust the spiciness to suit your preference, making it enjoyable for everyone.

Ingredients Notes For Bang Bang Chicken:

• Chicken: Use boneless, skinless chicken breasts or thighs, cut into bite-sized pieces for easy cooking and eating.
• Breading: A light coating of flour, egg, and breadcrumbs gives the chicken a crispy exterior.
• Bang Bang Sauce: A mix of mayonnaise, sweet chili sauce, honey, and Sriracha or any hot sauce of your choice creates the signature spicy, sweet, and creamy sauce.
• Garnishes: Sprinkle with sliced green onions, sesame seeds, or cilantro for a fresh, colorful finish.

Recipe Steps:

1. Prepare the Chicken: Season the chicken pieces with salt and pepper, coat them in flour, dip in beaten egg, then cover with breadcrumbs.
2. Cook the Chicken: Fry in hot oil until golden and crispy or bake in the oven for a healthier option.
3. Make the Sauce: In a bowl, mix mayonnaise, sweet chili sauce, honey, and hot sauce to taste.
4. Combine: Toss the cooked chicken in the Bang Bang sauce until evenly coated.
5. Serve: Plate the chicken, garnish with your choice of toppings, and serve immediately.

Storage Options:

• Refrigerate: Store leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat in the oven or on the stovetop to maintain the crispiness of the chicken.

Craving the bold flavors and succulent tenderness of a Texas Roadhouse steak without leaving your home? This copycat recipe brings the iconic steakhouse experience to your kitchen, featuring a perfectly seasoned and grilled steak that rivals the restaurant favorite. Known for its juicy goodness and flavorful crust, Texas Roadhouse steaks are a hit among meat lovers. By following this simple yet effective recipe, you can recreate the magic of Texas Roadhouse’s grilled masterpiece, complete with the signature seasoning blend that gives these steaks their unforgettable taste.

Why You’ll Love This Texas Roadhouse Steak Copycat Recipe:

• Steakhouse Quality at Home: Achieve that restaurant-quality flavor and tenderness without the steakhouse price tag.
• Perfectly Seasoned: The homemade seasoning blend ensures each bite is packed with flavor.
• Versatile: Works great with your choice of steak cuts, whether it’s a ribeye, sirloin, or New York strip.
• Grill or Stovetop: Flexible cooking methods mean you can enjoy this steak year-round, regardless of the weather.

Ingredients Notes For Texas Roadhouse Steak:

• Steak: Choose a high-quality cut for the best results. Ribeye, sirloin, or New York strip are all excellent choices.
• Texas Roadhouse Steak Seasoning: Combine kosher salt, black pepper, garlic powder, onion powder, and a hint of brown sugar for a touch of sweetness. Add smoked paprika and cayenne pepper for depth and a slight kick.
• Butter: For finishing the steak, adding richness, and enhancing its natural flavors.

Recipe Steps:

1. Prepare the Seasoning: Mix together the seasoning ingredients in a bowl. Adjust the amounts based on your preference for saltiness or heat.
2. Season the Steak: Liberally apply the seasoning blend to both sides of the steak, pressing gently to ensure it adheres.
3. Let It Rest: Allow the seasoned steak to sit at room temperature for about 30-40 minutes before cooking. This step helps ensure even cooking.
4. Cook Your Steak: Preheat your grill or skillet to high heat. For grilling, cook each side for 4-5 minutes for medium-rare, adjusting the time based on the thickness of the steak and desired doneness. If using a skillet, sear the steak on high heat to develop a crust, then lower the heat to finish cooking to your liking.
5. Rest Before Serving: Let the steak rest for 5-10 minutes after cooking, covered loosely with foil. This allows the juices to redistribute throughout the meat, ensuring a juicy result.
6. Serve with Butter: Top each steak with a pat of butter before serving for an extra layer of flavor.

Storage Options:

• Refrigerate Leftovers: Store any leftover steak in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently reheat leftovers in a skillet over low heat or in the oven at a low temperature to avoid overcooking.