Author: Admin

  • Slow Cooker Savory Salisbury Steak

    Slow Cooker Savory Salisbury Steak

    • ure into six equal-sized patties.

    Brown the Patties:

    • Heat a skillet over medium-high heat and sear each patty for about 3 minutes on each side until golden brown.

    Layer in Slow Cooker:

    • Place the browned patties on top of the mushrooms and onions in the slow cooker.

    Mix the Sauce:

    • In a separate bowl, combine the beef broth, gravy mix, ketchup, and Dijon mustard. Pour this mixture over the patties in the slow cooker.

    Cook:

    • Set the slow cooker to low and cook for 5 hours.

    Thicken the Gravy:

    • After cooking, remove the patties and set aside.
    • Turn the slow cooker to high. Mix cornstarch with cold water and stir it into the broth. Let it cook for a few more minutes until the gravy thickens.

    Serve:

    • Return the patties to the slow cooker, coating them in the thickened gravy.
    • Serve the Salisbury steaks over mashed potatoes or rice for a complete meal.

    Notes

    To make this Slow Cooker Savory Salisbury Steak recipe gluten-free. You’ll want to make. A few simple swaps. First, replace the Panko breadcrumbs in the beef patties. With a gluten-free breadcrumb option. Which is readily available. In most grocery stores. Also, ensure your brown gravy mix. Is labeled gluten-free. As traditional gravy mixes often contain wheat. As a thickener. By making these changes. You can enjoy this comforting, hearty dish. Without worrying about gluten!
  • White Chicken Skillet Lasagna

    White Chicken Skillet Lasagna

    I seem to have some sort of aversion to White Chicken Skillet Lasagna

    boiling lasagna noodles, which is precisely why a skillet lasagna is the perfect lasagna for me. Unlike a traditional lasagna that you have to spend quite a bit of time pre-cooking and layering, a skillet lasagna comes together in just about thirty minutes and in — you guessed it — a single skillet. And this particular skillet lasagna, well it’s far more delicious than any lasagna deserves to be, skillet or not. It features a creamy Alfredo-inspired sauce, juicy seared chicken, and earthy spinach. I love it, my family loves it, I can’t imagine that anyone wouldn’t love it. And it doesn’t hurt that it’s super simple to make.

    You’re going to start by cooking your chicken breasts in the very same skillet you’ll use for the rest of the recipe. Just season them, brown them in some olive oil, and then braise them for a bit in some chicken broth until they’re cooked through. Then just set them aside for a bit while you start to work on the other components.

    Ingredients

    2 tablespoons olive oil

    2 boneless skinless chicken breasts

    2 1/2 cups chicken broth

    1 1/2 cups heavy cream

    1 teaspoon dried basil

    1/2 teaspoon garlic powder

    10 lasagna noodles

    1 1/2 cups mozzarella cheese, grated

    1/2 cup Parmesan cheese, freshly grated

    2 cups baby spinach leaves

    Kosher salt and freshly ground black pepper, to taste

    Preparation

    Heat olive oil in a large skillet over medium heat.

    Season chicken breasts and cook until one side is browned, 3-5 minutes.

    Turn chicken, then add chicken broth to pan. Bring to a simmer, then cover and cook until chicken is cooked through, 10-15 minutes.

    Remove chicken to a cutting board and set aside.

    To skillet, add cream, basil, and garlic powder. Stir in lasagna noodles and bring to a simmer once more. Cover and cook until noodles are tender, about 15 minutes, stirring often.

    While noodles cook, shred chicken. Once noodles are soft, stir in 1/2 cup of the mozzarella and parmesan, along with the shredded chicken and the spinach. Season to taste with salt and pepper.

    Stir to combine, then top with remaining mozzarella cheese. Cover skillet and remove from heat. Let rest 5 minutes to allow cheese to melt.

    Enjoy !

  • How to Make Delicious Cajun Honey Butter Salmon

    How to Make Delicious Cajun Honey Butter Salmon

    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.

    Ingredients

    • 4 salmon fillets about 6 ounces each
    • 2 tablespoons Cajun seasoning
    • Salt to taste (if the Cajun seasoning isn’t very salty)
    • 2 tablespoons olive oil
    • 4 tablespoons unsalted butter
    • 2 tablespoons honey
    • 1 tablespoon lemon juice
    • 2 cloves garlic minced
    • Fresh parsley chopped for garnish

    Instructions

    Season the Salmon:

    • Pat the salmon fillets dry with paper towels. Rub each fillet with Cajun seasoning and a little salt if needed.

    Cook the Salmon:

    • Heat the olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets, skin-side up, and cook for about 4-5 minutes until the underside is golden and crispy.
    • Flip the salmon and cook for another 3-4 minutes on the skin side, or until it reaches your desired level of doneness. Remove the salmon from the skillet and set aside.

    Make the Honey Butter Sauce:

    • In the same skillet, reduce the heat to low and melt the butter.
    • Add the minced garlic to the butter and sauté for about 1 minute until fragrant.
    • Stir in the honey and lemon juice, and cook for another minute to combine the flavors.

    Combine and Serve:

    • Return the salmon to the skillet and spoon the honey butter sauce over the fillets to coat them well.
    • Cook for an additional minute or two, basting the salmon with the sauce.

    Garnish and Serve:

    • Remove from heat and garnish the salmon with chopped fresh parsley.
    • Serve immediately, ensuring each portion gets a generous amount of the honey butter sauce.
  • HOMEMADE CHEESY GARLIC BREADSTICKS

    HOMEMADE CHEESY GARLIC BREADSTICKS

    These cheesy garlic breadsticks are so easy to make and they taste SO GOOD! They take less than 20 minutes from start to finish and go really well with your favorite soups and salads. You can even serve them on their own with a little bowl of marinara sauce.

    Ingredients:

    • 1 (10 ounce) can prepared pizza crust
    • 1 tablespoon butter, melted
    • 1 cloves garlic, finely minced
    • 1/2 cup mozzarella cheese, grated
    • 1 tablespoon parmesan cheese
    • 1 tablespoon dried basil
    • salt & pepper to taste

    How To Make Homemade Cheesy Garlic Breadsticks Recipe:

    1. Preheat oven to 425.
      Mix butter and garlic in a small bowl and set aside.
      Unroll pizza dough onto a parchment paper lined baking sheet and brush with butter and garlic mixture.
    2. Sprinkle cheeses and spices evenly over the dough.
      Use a pizza cutter and cut dough into stick shapes (Lengthwise into 7 long strips and crosswise into 3 strips). Do not separate strips.
    3. Bake for 10-12 minutes or until light golden brown.
      Recut along each strip and remove from cooking sheet.
      Serve sticks warm with marinara sauce.
  • How to Make Delicious Baked Crack Chicken

    How to Make Delicious Baked Crack Chicken

    Savor the irresistible flavors of “Addictive Eats: Baked Crack Chicken,” a dish so delightfully tasty it’s hard to stop eating! This baked chicken combines the creamy richness of cheese and the robust flavors of ranch seasoning with crispy bacon, creating a meal that’s not only delicious but also incredibly satisfying. Perfect for a family dinner, potluck, or any gathering where you want to impress, baked crack chicken is easy to prepare and guaranteed to be a hit.

    Why You’ll Love Baked Crack Chicken:

    • Creamy and Flavorful: Rich cream cheese and sharp cheddar meld perfectly with the savory taste of ranch.
    • Easy to Make: Simple preparation with minimal hands-on time.
    • Versatile: Serve it as is, over rice, tucked into sandwiches, or even as a dip.
    • Family-Friendly: A guaranteed crowd-pleaser that appeals to both adults and kids.

    Ingredients Notes For Baked Crack Chicken:

    • Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe, ensuring a quick and even cooking.
    • Cream Cheese: Adds a creamy texture and tangy flavor, serving as the base for the cheese mixture.
    • Ranch Seasoning: Provides all the spices you need in one packet, making this dish flavorful with minimal effort.
    • Bacon: Cooked until crispy and crumbled, it adds a smoky, crunchy texture.
    • Cheddar Cheese: Shredded for easy melting; adds a sharp, cheesy flavor that complements the creamy base.
    • Green Onions: Chopped for garnishing, adding a fresh, sharp bite that cuts through the richness.
    • Garlic Powder: Enhances the overall flavor profile of the dish.

    Recipe Steps:

    1. Preheat the Oven:
      • Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
    2. Prepare the Chicken:
      • Place the chicken breasts in the prepared baking dish. Season them with salt, pepper, and garlic powder.
    3. Mix the Cheese Mixture:
      • In a bowl, combine softened cream cheese, half of the ranch seasoning packet, and half of the shredded cheddar. Spread this mixture over the chicken breasts evenly.
    4. Bake:
      • Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil, sprinkle the remaining cheddar cheese over the top, and bake uncovered for another 10-15 minutes or until the chicken is thoroughly cooked and the cheese is bubbly.
    5. Add Bacon and Serve:
      • Sprinkle the cooked, crumbled bacon and chopped green onions over the top before serving.

    Storage Options:

    • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat: Warm in the oven or microwave until heated through. Adding a little milk can help keep the chicken moist when reheating.

    Ingredients

    • 4 boneless skinless chicken breasts
    • Salt and pepper to taste
    • 2 teaspoons garlic powder
    • 8 ounces cream cheese softened
    • 1 cup cheddar cheese shredded
    • 1/2 cup green onions chopped
    • 8 slices bacon cooked and crumbled
    • 1/2 cup ranch dressing

    Instructions

    • Savor the irresistible flavors of “Addictive Eats: Baked Crack Chicken,” a dish so delightfully tasty it’s hard to stop eating! This baked chicken combines the creamy richness of cheese and the robust flavors of ranch seasoning with crispy bacon, creating a meal that’s not only delicious but also incredibly satisfying. Perfect for a family dinner, potluck, or any gathering where you want to impress, baked crack chicken is easy to prepare and guaranteed to be a hit.

    Why You’ll Love Baked Crack Chicken:

    • Creamy and Flavorful: Rich cream cheese and sharp cheddar meld perfectly with the savory taste of ranch.
    • Easy to Make: Simple preparation with minimal hands-on time.
    • Versatile: Serve it as is, over rice, tucked into sandwiches, or even as a dip.
    • Family-Friendly: A guaranteed crowd-pleaser that appeals to both adults and kids.

    Ingredients Notes For Baked Crack Chicken:

    • Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe, ensuring a quick and even cooking.
    • Cream Cheese: Adds a creamy texture and tangy flavor, serving as the base for the cheese mixture.
    • Ranch Seasoning: Provides all the spices you need in one packet, making this dish flavorful with minimal effort.
    • Bacon: Cooked until crispy and crumbled, it adds a smoky, crunchy texture.
    • Cheddar Cheese: Shredded for easy melting; adds a sharp, cheesy flavor that complements the creamy base.
    • Green Onions: Chopped for garnishing, adding a fresh, sharp bite that cuts through the richness.
    • Garlic Powder: Enhances the overall flavor profile of the dish.

    Recipe Steps:

    Preheat the Oven:

    • Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

    Prepare the Chicken:

    • Place the chicken breasts in the prepared baking dish. Season them with salt, pepper, and garlic powder.

    Mix the Cheese Mixture:

    • In a bowl, combine softened cream cheese, half of the ranch seasoning packet, and half of the shredded cheddar. Spread this mixture over the chicken breasts evenly.

    Bake:

    • Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil, sprinkle the remaining cheddar cheese over the top, and bake uncovered for another 10-15 minutes or until the chicken is thoroughly cooked and the cheese is bubbly.

    Add Bacon and Serve:

    • Sprinkle the cooked, crumbled bacon and chopped green onions over the top before serving.

    Storage Options:

    • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat: Warm in the oven or microwave until heated through. Adding a little milk can help keep the chicken moist when reheating.
  • How to Make Melt-In-Your-Mouth Chicken At Home

    How to Make Melt-In-Your-Mouth Chicken At Home

    Indulge in the ultimate comfort food with “Buttery Bliss: Melt In Your Mouth Chicken,” a succulent dish known for its incredibly tender and flavorful chicken breasts that are smothered in a creamy, savory sauce. This recipe is a crowd-pleaser, perfect for a cozy family dinner or when you need a simple yet delicious meal that everyone will love. The chicken is so tender and juicy, it practically melts in your mouth, hence the name.

    Why You’ll Love Melt In Your Mouth Chicken:

    • Incredibly Tender: The chicken is baked in a rich sauce, ensuring it stays moist and tender.
    • Easy to Prepare: With minimal prep and simple ingredients, this dish is nearly foolproof.
    • Versatile: Serve with a variety of sides, from rice and vegetables to pasta or bread, to soak up the delicious sauce.
    • Family Favorite: Loved by adults and children alike, making it a great go-to recipe for any night of the week.

    Ingredients Notes For Melt In Your Mouth Chicken:

    • Chicken Breasts: Boneless, skinless breasts are best for this recipe as they cook evenly and soak up the sauce beautifully.
    • Sour Cream: Provides the base for the creamy sauce, adding richness and tang.
    • Parmesan Cheese: Adds a salty, nutty flavor to the sauce that pairs perfectly with the chicken.
    • Garlic Powder and Seasonings: Enhance the chicken’s flavor without overpowering it.
    • Butter: A few pats of butter on top of each breast add extra richness and help the top get a nice golden color.

    Recipe Steps:

    1. Preheat Oven and Prepare Chicken: Start by preheating your oven to 375°F (190°C). Lay the chicken breasts in a greased baking dish.
    2. Make the Sauce: In a bowl, mix sour cream, grated Parmesan cheese, garlic powder, and any other desired seasonings until well combined.
    3. Apply the Sauce: Spread the sour cream mixture evenly over the chicken breasts. Place a small pat of butter on top of each breast.
    4. Bake: Place the baking dish in the oven and bake for about 25-30 minutes, or until the chicken is thoroughly cooked and the top is lightly golden.
    5. Serve: Let the chicken rest for a few minutes before serving to ensure it stays moist. Garnish with fresh herbs like parsley for a pop of color and freshness.

    Storage Options:

    • Refrigerate: Store leftovers in an airtight container for up to 3 days.
    • Reheat: Gently reheat in the microwave or oven, covered, to keep the chicken moist.

    Ingredients

    • 4 boneless skinless chicken breasts
    • 1 cup sour cream or Greek yogurt for a healthier option
    • 1/2 cup freshly grated Parmesan cheese
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon dried herbs such as thyme, oregano, or parsley
    • Salt and pepper to taste
    • Paprika for sprinkling

    Instructions

    Preheat Oven and Prepare Chicken:

    • Preheat your oven to 375°F (190°C).
    • If the chicken breasts are very thick, pound them to even thickness with a meat mallet for even cooking. Place the chicken breasts in a lightly greased baking dish.

    Mix the Topping:

    • In a bowl, combine the sour cream, Parmesan cheese, garlic powder, onion powder, dried herbs, salt, and pepper. Mix well until all ingredients are thoroughly combined.

    Apply the Mixture:

    • Spread the sour cream mixture evenly over the chicken breasts. Ensure all parts of the chicken are covered.

    Season:

    • Sprinkle a little paprika over the top for added color and flavor.

    Bake:

    • Bake in the preheated oven for 25-30 minutes, or until the chicken is thoroughly cooked and no longer pink in the center. The cooking time may vary depending on the thickness of the chicken breasts.

    Broil (Optional):

    • For a more golden and crispy top, broil the chicken for an additional 2-3 minutes after baking, watching closely to avoid burning.

    Serve:

    • Let the chicken rest for a few minutes after removing it from the oven to allow the juices to redistribute.
    • Serve warm, garnished with additional herbs if desired.
  • Long John Silver’s Batter Recipe: A Beloved Family Tradition

    Long John Silver’s Batter Recipe: A Beloved Family Tradition

    Growing up, Fridays at our house meant one thing: fried fish night. The tantalizing aroma of crispy fish wafting through the air signaled the end of the week and the beginning of a family tradition that brought everyone together. The secret behind those perfectly golden, crunchy fish fillets? Mom’s cherished Long John Silver’s batter recipe. This recipe became a staple in our kitchen, turning ordinary fish into an extraordinary feast.

    Mom’s Long John Silver’s batter recipe is more than just a method for frying fish—it’s a piece of family history. It reminds us of the laughter and conversations shared around the dinner table, the joy of a well-cooked meal, and the warmth of home. Every time I fry fish using this recipe, I’m not just cooking; I’m preserving a tradition and honoring a memory.

    Whether you’re a seasoned cook or a beginner, this Long John Silver’s batter recipe is a fantastic way to bring a bit of nostalgia and a lot of flavor to your kitchen. So, gather your ingredients, heat up that oil, and get ready to enjoy a meal that’s sure to become a favorite in your household, just as it was in mine!!

     

     

     

    The Magic of Long John Silver’s Batter

    Long John Silver’s is famous for its crispy, flavorful fish, and mom’s version never failed to deliver the same delicious experience. The batter is light yet crunchy, creating a perfect coating that seals in the fish’s moisture while providing an irresistible texture. Here’s how you can recreate this classic batter at home and enjoy a taste of nostalgia.

    INGREDIENTS:

    • 1 cup all-purpose flour
    • 1 tablespoon corn starch
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon paprika
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon garlic powder
    • 1 cup cold water
    • 1 large egg
    • Vegetable oil for frying
    • 2 pounds of fish fillets (cod, haddock, or your favorite white fish)

    INSTRUCTIONS:

    1. Prepare the Fish:
      • Pat the fish fillets dry with paper towels. This step is crucial to ensure the batter adheres properly to the fish.
      • Season the fish lightly with salt and pepper. Set aside while you prepare the batter.
    2. Make the Batter:
      • In a medium bowl, whisk together the flour, corn starch, baking powder, salt, paprika, onion powder, and garlic powder.
      • In a separate bowl, beat the egg and then add the cold water. Stir to combine.
      • Gradually add the wet ingredients to the dry ingredients, stirring until you have a smooth batter. The consistency should be similar to pancake batter—thick enough to coat the fish, but not too runny.
    3. Heat the Oil:
      • Pour vegetable oil into a deep frying pan or Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can use a kitchen thermometer to monitor the temperature, or test it by dropping a small amount of batter into the oil—if it sizzles and turns golden brown within a minute, the oil is ready.
    4. Fry the Fish:
      • Dip each fish fillet into the batter, allowing any excess to drip off before carefully placing it into the hot oil.
      • Fry the fish in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes on each side, or until the fish is golden brown and crispy.
      • Use a slotted spoon to remove the fish from the oil and place it on a plate lined with paper towels to drain any excess oil.
    5. Serve and Enjoy:
      • Serve the fish immediately with your favorite sides—fries, coleslaw, or a fresh garden salad are all great choices.
      • For an authentic touch, pair it with tartar sauce or malt vinegar.

    Tips for the Perfect Batter

    • Cold Water: Using cold water in the batter helps create a light, crispy coating. Some even suggest adding ice cubes to the water to keep it as cold as possible.
    • Resting Time: Allow the batter to rest for a few minutes before using it. This helps the ingredients to meld together and results in a better texture.
    • Oil Temperature: Maintaining the right oil temperature is crucial. If the oil is too hot, the batter will burn before the fish is cooked through. If it’s too cold, the fish will absorb too much oil and become greasy.

  • New York Times Cake Recipe: A Timeless Classic

    New York Times Cake Recipe: A Timeless Classic

    When it comes to iconic recipes, the New York Times cake holds a special place in the hearts of dessert lovers. This classic cake is known for its simplicity, rich flavor, and perfect texture, making it a timeless favorite for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or simply craving a delicious homemade treat, the New York Times cake is sure to impress. Here’s how you can make this delightful cake at home.

    The New York Times cake is more than just a recipe; it’s a piece of baking history that has stood the test of time. Its simplicity and elegance make it a versatile dessert that can be enjoyed year-round, whether you’re celebrating a special occasion or indulging in a sweet afternoon treat.

    Every bite of this cake is a reminder of the joys of home baking—the rich, buttery flavor, the tender crumb, and the sense of accomplishment that comes from creating something delicious from scratch. This New York Times cake recipe is a testament to the beauty of classic baking, and it’s sure to become a favorite in your household, just as it has been in countless others.

    So, preheat your oven, gather your ingredients, and get ready to bake a cake that’s as delightful to make as it is to eat. The New York Times cake is a true classic, and once you try it, you’ll understand why it has remained a beloved favorite for generations!!

    INGREDIENTS:

    • 2 ¼ cups all-purpose flour
    • 2 ½ teaspoons baking powder
    • ½ teaspoon salt
    • 1 ¼ cups granulated sugar
    • ¾ cup unsalted butter, at room temperature
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup whole milk
    • Confectioners’ sugar, for dusting (optional)

    INSTRUCTIONS:

    1. Preheat the Oven:
      • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
    2. Prepare the Dry Ingredients:
      • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    3. Cream the Butter and Sugar:
      • In a large mixing bowl, cream the butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This step is crucial for incorporating air into the batter, resulting in a light and tender cake.
    4. Add the Eggs and Vanilla:
      • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
    5. Combine Wet and Dry Ingredients:
      • Add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix, as this can make the cake dense.
    6. Pour the Batter into the Pan:
      • Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
    7. Bake the Cake:
      • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly pressed in the center.
    8. Cool and Serve:
      • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
      • Once cooled, dust the top with confectioners’ sugar if desired. This adds a touch of sweetness and a beautiful finish to the cake.
    9. Enjoy:
      • Slice and serve the cake on its own, or with a dollop of whipped cream, fresh berries, or a scoop of vanilla ice cream for an extra special treat.

    Tips for the Perfect New York Times Cake

    • Room Temperature Ingredients: Ensure that the butter, eggs, and milk are at room temperature. This helps them to blend more easily and evenly into the batter, resulting in a smoother, more consistent texture.
    • Proper Mixing: Creaming the butter and sugar thoroughly is essential for a light and fluffy cake. Take your time with this step to achieve the best results.
    • Parchment Paper: Lining the bottom of the cake pan with parchment paper ensures that the cake releases easily after baking, preventing any sticking or breaking.
  • GERMAN POTATO PANCAKES

    GERMAN POTATO PANCAKES

    There are so many potato pancake recipes out there and they are all claiming to be the German Potato Pancakes Original. These are really fun to make and eat. They are crispy, slightly crunchy and overly tasty. These cakes are truly loved worldwide. Of course, each locale has their own recipe. For instance, Swedish pancakes are also quite popular, and eerily similar to the German Potato pancakes.

    Ingredients

    • 2 ½ pounds Russet potatoes, or any starchy potato, peeled and grated very finely
    • 1 yellow onion, grated very fine
    • 2 large eggs
    • 1 tsp salt
    • ¼ cup all purpose flour
    • Oil for frying

    How To Make German Potato Pancakes

    FIRST STEP:

    After grating the potatoes, using a towel, thoroughly wring out all the liquid from the potatoes

    Place the drained potatoes into a large bowl with the grated onion, salt, eggs and flour.

    Mix it thoroughly with your hands, you want it to be somewhat tacky. Add a little more flour if it is too sticky

    SECOND STEP:

    Heat 3 tbsp oil in a skillet

    Place ⅓ to ½ a cup of mixture into the hot skillet

    THIRD STEP:

    Fry for three to five minutes on each side, until they are golden.

    Briefly drain on paper towels

    FOURTH STEP:

    Serve immediately, while hot with applesauce and a sprinkle of powdered sugar, sour cream or even yogurt.

    These could also be served with meat and a gravy, using these as a side dish.

    Enjoy!

  • How To Make Quick and Delicious Swiss Chicken Bake

    How To Make Quick and Delicious Swiss Chicken Bake

    Experience the comfort and richness of “Alpine Comfort: Swiss Chicken Bake,” a warm and satisfying dish that features tender chicken breasts smothered in a creamy sauce, topped with Swiss cheese and herbed stuffing. This easy-to-make, one-dish meal is perfect for busy weeknights, yet elegant enough for entertaining guests. With its combination of juicy chicken, melty cheese, and a crispy topping, this bake is sure to become a family favorite.

    Why You’ll Love Swiss Chicken Bake:

    • Rich and Creamy: The Swiss cheese and cream-based sauce create a deliciously rich and comforting dish.
    • Simple Ingredients: Made with straightforward, easily accessible ingredients.
    • One-Dish Meal: Minimal cleanup required, perfect for a hassle-free dinner.
    • Versatile: Easily adaptable to include different cheeses or add-ins like mushrooms or spinach.

    Ingredients Notes For Swiss Chicken Bake:

    • Chicken Breasts: Boneless, skinless chicken breasts work best for even cooking and easy serving.
    • Swiss Cheese: Known for its mild, nutty flavor that melts beautifully over the chicken.
    • Cream of Mushroom Soup: Acts as a base for the sauce, providing richness and depth. You can substitute with cream of chicken if preferred.
    • Milk: Thins the soup to create a more pourable sauce.
    • Stuffing Mix: Adds a crunchy, flavorful topping that complements the creamy texture of the dish.
    • Butter: Mixed with the stuffing mix for added richness and helps to brown the topping.
    • Seasonings: Simple salt and pepper to enhance the natural flavors of the ingredients.

    Recipe Steps:

    1. Preheat the Oven:
      • Preheat your oven to 350°F (175°C).
    2. Prepare the Chicken:
      • Lay the chicken breasts in a single layer in a greased baking dish. Season with salt and pepper.
    3. Add Cheese:
      • Place slices of Swiss cheese over each chicken breast.
    4. Mix the Sauce:
      • In a bowl, mix together the cream of mushroom soup and milk until smooth. Pour this mixture evenly over the cheese-covered chicken.
    5. Prepare the Stuffing:
      • In another bowl, mix the dry stuffing mix with melted butter until the crumbs are well coated.
    6. Add the Topping:
      • Sprinkle the buttered stuffing evenly over the top of the chicken and sauce.
    7. Bake:
      • Bake uncovered in the preheated oven for 45-50 minutes, or until the chicken is thoroughly cooked and the stuffing is golden and crispy.
    8. Serve:
      • Let the dish rest for a few minutes after removing it from the oven before serving to allow the sauce to thicken slightly.

    Storage Options:

    • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat: Best reheated in the oven to maintain the texture of the stuffing topping.

    Ingredients

    • 4 boneless skinless chicken breasts
    • Salt and pepper to taste
    • 4 slices Swiss cheese
    • 1 can 10.5 oz cream of chicken soup (you can also use cream of mushroom for a different flavor)
    • 1/4 cup milk
    • 1 cup stuffing mix either dry or prepared, depending on your preference
    • 2 tablespoons butter melted
    • Optional: 1/4 cup white wine adds depth to the sauce

    Instructions

    Preheat the Oven:

    • Preheat your oven to 350°F (175°C).

    Prepare the Chicken:

    • Season the chicken breasts with salt and pepper. Lay them in a single layer in a greased 9×13 inch baking dish.

    Add Cheese:

    • Place a slice of Swiss cheese on top of each chicken breast.

    Mix the Soup Layer:

    • In a bowl, mix together the cream of chicken soup, milk, and optional white wine until well combined. Spread this mixture over the chicken and cheese in the baking dish.

    Add the Stuffing:

    • If using dry stuffing mix, sprinkle it evenly over the top of the soup layer. If using prepared stuffing, spoon it over the top.
    • Drizzle melted butter over the stuffing. This helps the stuffing turn golden and crispy as it bakes.

    Bake:

    • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and continue baking for an additional 15-20 minutes, or until the chicken is cooked through and the topping is golden and crispy.

    Serve:

    • Let the casserole sit for a few minutes after removing it from the oven to settle the layers.
    • Serve hot, ideally with a side of steamed vegetables or a light salad to balance the richness of the dish.
  • How to Make Slow Cooker Cubed Steak with Gravy

    How to Make Slow Cooker Cubed Steak with Gravy

    Slow Cooker Cubed Steak with Gravy is the epitome of comfort food, offering a no-fuss approach to a tender, savory meal that feels like a warm hug in a dish. This recipe transforms cubed steak into a melt-in-your-mouth delicacy, smothered in a rich, flavorful gravy that’s perfect for drizzling over mashed potatoes or rice. Ideal for busy weekdays, chilly evenings, or any time you’re in need of a comforting meal with minimal effort, this slow cooker recipe promises a deliciously satisfying experience with the added bonus of filling your home with its enticing aroma.

    Why You’ll Love Slow Cooker Cubed Steak with Gravy:

    • Tender Meat: Slow cooking ensures the steak becomes incredibly tender and flavorful.
    • Effortless Cooking: Simply prepare the ingredients, set your slow cooker, and let it do the work for you.
    • Versatile: A perfect main dish that pairs well with a variety of sides, suitable for any mealtime setting.
    • Make-Ahead Friendly: Great for preparing in advance and reheating, making meal planning a breeze.

    Ingredients Notes For Slow Cooker Cubed Steak with Gravy:

    • Cubed Steak: This cut is tenderized before you buy it, making it perfect for slow cooking until it’s fork-tender.
    • Gravy Mix: A combination of brown gravy mix, au jus mix, or onion soup mix helps create a deep, rich flavor base with minimal effort.
    • Cream of Mushroom Soup: Adds creaminess and depth to the gravy. For a lighter version, look for reduced-fat or sodium options.
    • Onion: Sliced onion adds sweetness and texture to the dish as it cooks.
    • Beef Broth: Enhances the meaty flavor of the gravy and helps tenderize the steak during the slow cooking process.
    • Seasonings: Garlic powder, salt, and pepper are simple but essential for rounding out the flavors.

    Recipe Steps:

    1. Prep the Steak: If desired, lightly season the cubed steak with salt, pepper, and garlic powder. For extra flavor, you can quickly sear the steaks in a skillet before adding them to the slow cooker.
    2. Mix the Gravy: In a bowl, combine the gravy mix (or your choice of soup mix), cream of mushroom soup, and beef broth. Stir until well blended.
    3. Layer in Slow Cooker: Place the sliced onions at the bottom of the slow cooker, then add the seasoned steaks on top. Pour the gravy mixture over the steaks, ensuring they’re well-coated.
    4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the steak is tender and the gravy has thickened.
    5. Serve: Serve the cubed steak and gravy over mashed potatoes, rice, or your favorite side dish.

    Storage Options:

    • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Freeze: Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

    Ingredients

    • 1 to 1.5 pounds cubed steak about 4 to 6 pieces
    • Salt and pepper to taste
    • 1/2 cup all-purpose flour for dredging
    • 2 tablespoons vegetable oil
    • 2 cups beef broth
    • 1 can 10.75 ounces cream of mushroom soup
    • 1 packet onion soup mix
    • 1 onion thinly sliced (optional)
    • 1 teaspoon garlic powder optional
    • 1/2 teaspoon dried thyme optional
    • Fresh parsley chopped for garnish (optional)

    Instructions

    Season and Dredge the Steak:

    • Season the cubed steak pieces with salt and pepper. Dredge each piece in flour, shaking off the excess.

    Brown the Steak:

    • In a large skillet over medium-high heat, heat the vegetable oil. Add the dredged cubed steaks and brown on both sides, about 2-3 minutes per side. You don’t need to cook them through at this point, just get a nice sear. Transfer the browned steaks to the slow cooker.

    Prepare the Gravy Mixture:

    • In a bowl, whisk together the beef broth, cream of mushroom soup, and onion soup mix until well combined. If using, stir in the garlic powder and dried thyme for extra flavor.

    Add Onions and Pour Gravy Over Steaks:

    • If using onions, layer them on top of the steaks in the slow cooker. Pour the gravy mixture over the steaks, ensuring they are well coated.

    Cook:

    • Cover and cook on low for 6-8 hours, or until the steak is tender.

    Serve:

    • Serve the cubed steak and gravy over mashed potatoes, rice, or egg noodles for a complete meal. Garnish with chopped fresh parsley, if desired.
  • “Discover How to Perfectly Pan-Sear a Ribeye with Luscious Garlic Butter!

    “Discover How to Perfectly Pan-Sear a Ribeye with Luscious Garlic Butter!

    Ingredients:
    2boneless ribeye steaks 1 inch thick
    salt and pepper
    2tablespoons canola oil
    1tablespoon unsalted butter
    2cloves garlic smashed
    2sprigs fresh thyme
    Directions:
    Instructions
    Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature.
    Place cast iron skillet over medium-high heat for 4-5 minutes. Meanwhile, season both sides of steaks with salt and pepper, gently pressing seasoning into the steaks.
    Once pan is hot, add canola oil. When hot and rippling, add steaks to pan, making sure they do not touch each other.
    Set a timer and sear first side for 2 minutes and 30 seconds (For a 1 inch steak at medium doneness – see table below for temperatures). Flip steak and set timer for 2 minutes and 30 seconds for second side.
    Cooking times for a steak will vary based on the thickness, size, and shape of your steak. For best success, I suggest a meat thermometer. You’ll want to remove your steak from the pan when the temperature reaches 5 degrees below your desired doneness. The steak will continue to cook slightly while it is resting. Temperatures are listed in Fahrenheit.
    – Rare: 125 degrees
    – Medium-rare: 135 degrees
    – Medium: 145 degrees
    – Medium-well: 150 degrees
    – Well done: 160 degrees.
    After flipping steak, add butter, smashed garlic cloves, and thyme sprigs to pan. Once melted, spoon butter over steaks while second side cooks.
    Once steak is cooked to your desired temperature, remove steaks immediately from pan and transfer to a plate. Rest steaks by covering loosely with foil for five minutes. At this point the garlic and thyme can be discarded from the pan.
    Optionally, drizzle extra garlic herb butter over steaks before serving.
    Enjoy !!
  • CHICKEN GLORIA

    CHICKEN GLORIA

    Ingredients :

    3 large chicken breasts cut in half lengthwise
    Salt & pepper to taste
    1 tablespoon olive oil
    4 tablespoons butter (1/2 stick) divided
    8 ounces cremini mushrooms sliced
    2 cloves garlic minced
    Flour for dredging + 2 tablespoons flour
    1/2 cup sherry dry
    1.5 cups heavy/whipping cream
    6 slices Muenster cheese

    Instructions :

    I recommend prepping all ingredients prior to getting this recipe started. Preheat your oven to 375F and position the rack in the top third of the oven.
    Cut the chicken breasts in half lengthwise so you’ve got 6 thinner cutlets. Generously season both sides of each piece with salt & pepper and coat each piece in flour. Shake off any excess flour.
    Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken in two batches, lightly browning each piece of chicken for about 3-4 minutes per side (don’t cook them completely or they’ll overcook in the oven). Transfer the chicken to a 9×13 casserole dish as you finish browning each batch. You will likely need to add a splash more olive oil (about a tablespoon or less) to the second batch if the pan is dry.
    Add 1 tablespoon of the butter to the same skillet you cooked the chicken in. One it melts, add the mushrooms and cook them until they’re seared and their water is released and cooked off (about 5 minutes). Take the skillet off the heat and transfer the mushrooms to the casserole dish (add them around and on top of the chicken as desired).
    In the same skillet, over medium heat, add the remaining 2 tablespoons of butter. Once it melts, add the flour and garlic. Cook for about a minute, stirring nearly constantly.
    Pour in the sherry and then slowly whisk in the cream until the flour has dissolved and you’ve got a smooth sauce (and scrape up any brown bits from the bottom of the pan). Cook it for a few minutes (continue whisking) so it thickens up a bit (don’t let it get too thick because it’ll reduce more in the oven). Add in a bit of salt & pepper to the sauce.
    Pour the cream sauce over the chicken and mushrooms.
    Top the chicken with the cheese slices.
    Cover the casserole with foil and bake for 20 minutes.
    Take the foil off and broil for a few minutes until the cheese has browned (watch it carefully).
    Let the chicken rest for a few minutes and then serve.

  • These Mini Chicken Pot Pie Muffins are the perfect comfort food for a cozy night in! Enjoy the taste of home in each savory bite.

    These Mini Chicken Pot Pie Muffins are the perfect comfort food for a cozy night in! Enjoy the taste of home in each savory bite.

    Ingredients:
    For the Filling:
    2 tablespoons olive oil
    1 small onion, diced
    2 carrots, peeled and diced
    2 celery stalks, diced
    1/2 cup frozen peas
    1/2 cup frozen corn
    2 cups cooked chicken, shredded
    1/4 cup all-purpose flour
    2 cups chicken broth
    1 teaspoon fresh thyme leaves
    Salt and pepper to taste
    For the Crust:
    2 sheets puff pastry, thawed
    1 egg, beaten for egg wash
    Directions:
    Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
    In a large pan, heat olive oil over medium heat. Sauté onions, carrots, and celery until softened. Add peas, corn, and chicken. Sprinkle flour over the mixture and stir until coated.
    Pour in chicken broth and bring to a simmer. Cook until the sauce thickens. Stir in thyme, salt, and pepper. Remove from heat.
    Cut puff pastry into squares large enough to fit into the muffin cups. Press pastry squares into the tin, leaving an overhang.
    Spoon filling into each pastry cup. Fold overhanging pastry over the filling, and brush with egg wash.
    Bake for 25-30 minutes, or until pastry is golden brown. Let cool for 5 minutes before serving.
    Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 280 kcal per muffin | Servings: 12 muffins
  • These Mini Chicken Pot Pie Muffins are the perfect comfort food for a cozy night in! Enjoy the taste of home in each savory bite.

    Ingredients:
    For the Filling:
    2 tablespoons olive oil
    1 small onion, diced
    2 carrots, peeled and diced
    2 celery stalks, diced
    1/2 cup frozen peas
    1/2 cup frozen corn
    2 cups cooked chicken, shredded
    1/4 cup all-purpose flour
    2 cups chicken broth
    1 teaspoon fresh thyme leaves
    Salt and pepper to taste
    For the Crust:
    2 sheets puff pastry, thawed
    1 egg, beaten for egg wash
    Directions:
    Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
    In a large pan, heat olive oil over medium heat. Sauté onions, carrots, and celery until softened. Add peas, corn, and chicken. Sprinkle flour over the mixture and stir until coated.
    Pour in chicken broth and bring to a simmer. Cook until the sauce thickens. Stir in thyme, salt, and pepper. Remove from heat.
    Cut puff pastry into squares large enough to fit into the muffin cups. Press pastry squares into the tin, leaving an overhang.
    Spoon filling into each pastry cup. Fold overhanging pastry over the filling, and brush with egg wash.
    Bake for 25-30 minutes, or until pastry is golden brown. Let cool for 5 minutes before serving.
    Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 280 kcal per muffin | Servings: 12 muffins