Author: Admin

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:

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.

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.

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.

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.

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.
July 19, 2024
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:

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.

Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

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.

Add the Eggs and Vanilla:

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

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.

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.

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.

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.

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.
July 19, 2024
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!
July 18, 2024
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.
July 18, 2024
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.
July 18, 2024
“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 !!

July 18, 2024
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.

July 18, 2024
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

July 18, 2024
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

July 18, 2024
How to Make Classic Chicken Parmesan at Home
Dive into the heart of Italian cuisine with Classic Chicken Parmesan, a dish that marries simplicity with sophistication. This beloved recipe features tender chicken breasts, encased in a golden breadcrumb crust, smothered in a rich tomato sauce, and blanketed with melted mozzarella and Parmesan cheeses. Perfect for a family dinner, a romantic evening, or any occasion that calls for a comforting yet elegant meal, Chicken Parmesan stands as a testament to the timeless appeal of Italian cooking. Let’s embark on creating this classic dish that promises not only to satiate your hunger but also to transport your senses to the picturesque landscapes of Italy.

Why You’ll Love Classic Chicken Parmesan:
- Rich and Flavorful: The perfect blend of savory chicken, tangy tomato sauce, and gooey cheese.
- Versatile Serving: Pairs beautifully with pasta, risotto, or a crisp salad, making it a flexible choice for any meal.
- Impressively Simple: Despite its sophisticated profile, Chicken Parmesan is surprisingly straightforward to prepare.
- Family Favorite: Loved by adults and kids alike, ensuring a crowd-pleasing experience.
Ingredients Notes For Classic Chicken Parmesan:
- Chicken Breasts: Boneless, skinless chicken breasts, thinly sliced or pounded to even thickness for uniform cooking.
- Breadcrumbs: A combination of Italian seasoned breadcrumbs for flavor and panko for extra crunch.
- Tomato Sauce: Use your favorite marinara sauce, whether homemade or a quality store-bought brand, for convenience and taste.
- Cheeses: A blend of shredded mozzarella for meltiness and freshly grated Parmesan for a salty, nutty finish.
- Eggs and Flour: For dredging the chicken, ensuring the breadcrumbs adhere for a crispy exterior.
Recipe Steps:
1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Dredge in flour, dip in beaten eggs, and coat in the breadcrumb mixture.
2. Fry the Chicken: Heat oil in a skillet over medium heat. Fry the chicken until golden on both sides and cooked through. Transfer to a baking dish.
3. Add Sauce and Cheese: Spoon marinara sauce over the fried chicken. Top with mozzarella and Parmesan cheeses.
4. Bake: Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until the cheese is bubbly and golden.
5. Serve: Garnish with fresh basil or parsley if desired. Serve hot with a side of pasta, risotto, or salad.
Storage Options:
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to preserve the crispiness.
- Freeze: Freeze the breaded, uncooked chicken for later use, or freeze the cooked Chicken Parmesan for a quick meal. Thaw and reheat as needed.
Ingredients
For the Chicken:

▢4 boneless skinless chicken breasts

▢Salt and black pepper to taste

▢1/2 cup all-purpose flour

▢2 large eggs

▢1 tablespoon water

▢1 cup breadcrumbs Italian seasoned or add 1 teaspoon of Italian seasoning to plain breadcrumbs

▢1/2 cup grated Parmesan cheese

▢Vegetable oil for frying
For Assembly and Baking:

▢2 cups marinara sauce store-bought or homemade

▢1-2 cups shredded mozzarella cheese

▢1/4 cup freshly grated Parmesan cheese

▢Fresh basil leaves for garnish
For Serving:

▢Cooked spaghetti linguine, or pasta of choice
Instructions
Preparing the Chicken:

Prep Chicken: If the chicken breasts are thick, slice them horizontally to create thinner cutlets. Alternatively, pound the chicken breasts to an even thickness using a meat mallet. Season both sides with salt and pepper.

Dredging Station: Set up three shallow dishes for dredging. Place flour in the first dish. Beat the eggs with water in the second dish. Mix breadcrumbs and 1/2 cup Parmesan cheese in the third dish.

Bread Chicken: Coat each chicken breast in flour, tapping off excess. Dip in egg mixture, then press into breadcrumbs to coat both sides evenly.
Cooking the Chicken:

Fry Chicken: Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Fry the chicken until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate.
Assembling the Dish:

Preheat Oven: Preheat your oven to 400°F (200°C).

Sauce & Chicken: Spread a thin layer of marinara sauce in the bottom of a baking dish. Place the fried chicken in a single layer over the sauce.

Add Toppings: Spoon additional marinara sauce over each chicken breast. Cover with shredded mozzarella and sprinkle with Parmesan cheese.
Baking:

Bake: Bake in the preheated oven until the cheese is melted and bubbly, about 20 minutes.
Serving:

Prepare Pasta: While the chicken bakes, cook the pasta according to package instructions.

Serve: Place chicken parmesan over the cooked pasta, garnish with fresh basil, and serve hot.
July 18, 2024
How to Make Fall Off the Bone Ribs at Home
Experience the pinnacle of barbecue perfection with “Ultimate BBQ: Fall-Off-the-Bone Ribs.” These tender, juicy ribs are slow-cooked to perfection and slathered in a mouthwatering BBQ sauce, ensuring they are fall-off-the-bone delicious. Perfect for backyard gatherings, family dinners, or any occasion where you want to impress with your BBQ skills, these ribs are sure to be a hit.

Why You’ll Love Fall-Off-the-Bone Ribs:
- Tender and Juicy: Slow-cooked to perfection for ultimate tenderness.
- Flavorful: Rich, smoky, and packed with BBQ flavor.
- Easy to Make: Simple steps for a delicious result.
- Crowd-Pleaser: Perfect for any gathering or special occasion.
Ingredients Notes For Fall-Off-the-Bone Ribs:
- Pork Ribs: Baby back ribs or St. Louis-style ribs.
- Dry Rub: A mix of brown sugar, paprika, garlic powder, onion powder, salt, pepper, and optional cayenne for heat.
- BBQ Sauce: Your favorite store-bought or homemade BBQ sauce.
- Apple Cider Vinegar: Adds moisture and a slight tanginess.
- Honey: Optional, for added sweetness and caramelization.
- Foil: For wrapping the ribs during cooking.
- Recipe Steps:
  1. Prepare the Ribs:
    
    Preheat your oven to 300°F (150°C).
    
    Remove the membrane from the back of the ribs for better texture. Pat the ribs dry with paper towels.
  2. Apply the Dry Rub:
    
    In a small bowl, mix 1/4 cup of brown sugar, 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper (if using). Rub this mixture evenly over both sides of the ribs.
  3. Wrap and Cook the Ribs:
    
    Place each rack of ribs on a large piece of aluminum foil. Drizzle 1-2 tablespoons of apple cider vinegar over the ribs. Wrap the ribs tightly in the foil to create a sealed packet.
    
    Place the foil-wrapped ribs on a baking sheet and bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and easily pull away from the bone.
  4. Prepare the Grill (Optional):
    
    If you want a smoky finish, preheat your grill to medium-high heat.
  5. Glaze with BBQ Sauce:
    
    Carefully unwrap the ribs and discard the foil. Brush a generous amount of your favorite BBQ sauce over both sides of the ribs.
  6. Finish on the Grill (Optional):
    
    Place the ribs on the preheated grill and cook for an additional 5-10 minutes per side, brushing with more BBQ sauce and allowing it to caramelize. If not using a grill, you can broil the ribs in the oven for a few minutes until the sauce is bubbly and caramelized.
  7. Serve:
    
    Let the ribs rest for a few minutes before cutting into individual ribs. Serve with extra BBQ sauce on the side.
  Storage Options:
  - Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
  - Freeze: Wrap the cooked ribs tightly in aluminum foil and place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven.
Ingredients
▢2 racks of baby back ribs

▢2 tablespoons olive oil

▢1/4 cup brown sugar

▢1 tablespoon smoked paprika

▢1 tablespoon garlic powder

▢1 tablespoon onion powder

▢1 teaspoon ground black pepper

▢1 teaspoon salt

▢1 teaspoon chili powder

▢1 teaspoon cumin

▢1 teaspoon mustard powder

▢1/2 teaspoon cayenne pepper optional, for heat

▢1 cup barbecue sauce store-bought or homemade
Instructions
Prepare the Ribs:

Preheat your oven to 275°F (135°C).

Remove the membrane from the back of the ribs. Slide a knife under the membrane at one end of the ribs and use a paper towel to grip and pull it off.

Make the Dry Rub:

In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, chili powder, cumin, mustard powder, and cayenne pepper (if using).

Season the Ribs:

Rub the olive oil over both sides of the ribs.

Generously sprinkle the dry rub over both sides of the ribs, pressing it into the meat with your fingers.

Wrap and Cook:

Place each rack of ribs on a large piece of aluminum foil, meat side up. Wrap the ribs tightly in the foil, ensuring they are completely sealed.

Place the wrapped ribs on a baking sheet and bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and the meat is pulling away from the bones.

Finish with Barbecue Sauce:

Carefully remove the ribs from the oven and unwrap them.

Preheat your broiler.

Brush the ribs generously with barbecue sauce on both sides.

Place the ribs under the broiler for about 5-7 minutes, or until the sauce is caramelized and bubbly. Watch closely to prevent burning.

Serve:

Remove the ribs from the oven and let them rest for a few minutes before cutting into individual ribs.

Serve with additional barbecue sauce on the side, if desired.
July 18, 2024
Classic Pork Sausage Rolls Recipe
When it comes to crowd-pleasing snacks and party favorites, few treats can rival the timeless appeal of Classic Pork Sausage Rolls. These savory delights, featuring a flavorful filling of seasoned pork encased in golden, flaky pastry, are a beloved staple at picnics, parties, and family gatherings. With their irresistible combination of crispy crust and juicy filling, pork sausage rolls are sure to be a hit with everyone. Join us as we explore the simplicity and deliciousness of this classic recipe and learn how to make it from scratch in your own kitchen.

Pork sausage rolls are a quintessential comfort food—a savory snack that brings joy with every bite. Whether enjoyed hot or cold, these delicious treats are perfect for any occasion, from casual lunches to elegant cocktail parties. With their buttery pastry and seasoned pork filling, pork sausage rolls are a true crowd-pleaser that never fails to impress. Plus, they’re easy to make and can be customized with your favorite herbs and spices, making them a versatile addition to any menu.

Classic Pork Sausage Rolls are a timeless favorite that never goes out of style. With their flaky pastry and savory pork filling, these delicious treats are perfect for any occasion, from casual snacks to elegant gatherings. Whether enjoyed hot out of the oven or served cold as part of a picnic spread, pork sausage rolls are sure to delight taste buds and satisfy appetites. So why not treat yourself and your loved ones to a batch of homemade sausage rolls today? With just a few simple ingredients and some easy assembly, you can enjoy the deliciousness of this classic recipe in no time.

INGREDIENTS: FOR THE PASTRY:
- 2 sheets of store-bought puff pastry, thawed
- All-purpose flour, for dusting
FOR THE FILLING:
- 1 pound ground pork
- 1/2 cup breadcrumbs
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
FOR ASSEMBLY:
- 1 egg, beaten (for egg wash)
- Sesame seeds or poppy seeds, for topping (optional)
INSTRUCTIONS:
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Prepare the Filling: In a large mixing bowl, combine the ground pork, breadcrumbs, chopped onion, minced garlic, dried sage, dried thyme, salt, and pepper. Mix until well combined.

Roll Out the Pastry: Lightly dust a clean work surface with flour. Place one sheet of thawed puff pastry on the floured surface and roll it out slightly to flatten it.

Divide and Fill: Cut the rolled-out pastry sheet in half lengthwise to create two long strips. Divide the pork filling evenly between the two strips, placing it in a long sausage shape down the center of each strip.

Roll Up the Pastry: Carefully fold one side of the pastry over the pork filling, then fold the other side over to encase the filling completely. Press the edges together to seal, then place the roll seam-side down on the prepared baking sheet. Repeat with the remaining pastry sheet and filling.

Brush with Egg Wash: Use a pastry brush to lightly brush the tops of the sausage rolls with beaten egg. This will give them a golden, glossy finish when baked.

Score and Sprinkle: Use a sharp knife to score the tops of the sausage rolls diagonally at intervals, creating a decorative pattern. Sprinkle the tops with sesame seeds or poppy seeds, if desired, for added flavor and visual appeal.

Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the pastry is puffed and golden brown and the pork filling is cooked through.

Serve and Enjoy: Remove the sausage rolls from the oven and let them cool slightly before serving. Serve them warm or at room temperature as a delicious snack or appetizer.

Tips for Success:

For extra flavor, you can add finely chopped fresh herbs such as parsley, rosemary, or thyme to the pork filling.

If you prefer a spicier filling, you can add a pinch of red pepper flakes or a dash of hot sauce to the pork mixture.

Leftover sausage rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
July 18, 2024
A Hearty Delight: Steak with Garlic Mashed Potatoes, Amish-Style
There’s something deeply comforting about a well-cooked steak paired with creamy mashed potatoes. But what if we took it up a notch? Imagine the rich flavors of a perfectly seared steak complemented by the rustic charm of garlic-infused mashed potatoes, all prepared in the wholesome tradition of Amish cooking.

Steak with Garlic Mashed Potatoes, Amish-Style, is a testament to the simplicity and heartiness of traditional Amish cooking. With just a few simple ingredients and straightforward techniques, you can create a meal that is sure to impress. Whether you’re cooking for a special occasion or simply craving a comforting dinner, this recipe is bound to become a favorite in your household. So, gather your ingredients, fire up the stove, and let the aroma of sizzling steak and garlic-infused mashed potatoes fill your kitchen with warmth and joy

Today, we embark on a culinary journey to create Steak with Garlic Mashed Potatoes, Amish-Style. Let’s dive into this hearty and satisfying dish that promises to be a highlight of your kitchen repertoire.

INGREDIENTS:

FOR THE STEAK:
- 2 quality steak cuts (such as ribeye or New York strip)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons butter
- Fresh herbs (optional for garnish)
FOR THE GARLIC MASHED POTATOES:
- 4 large russet potatoes, peeled and quartered
- 4 cloves garlic, peeled
- ½ cup milk
- 4 tablespoons butter
- Salt and freshly ground black pepper, to taste
- Chopped fresh chives (optional for garnish)
INSTRUCTIONS:
1 – Prepare the Potatoes:

Place the peeled and quartered potatoes and garlic cloves in a large pot of salted water.

Bring the water to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.

Drain the potatoes and garlic, then return them to the pot.
2 – Mash the Potatoes:

Add the milk and butter to the pot with the potatoes and garlic.

Using a potato masher or fork, mash the potatoes until smooth and creamy.

Season with salt and pepper to taste. Keep warm while preparing the steak.

3 – Cook the Steak:

Season the steak cuts generously with salt and freshly ground black pepper on both sides.

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.

Place the seasoned steaks in the skillet and cook to your desired doneness, flipping once. For medium-rare, cook for about 3-4 minutes per side.

During the last minute of cooking, add the butter to the skillet and baste the steaks with the melted butter for added flavor.

4 – Serve:

Divide the garlic mashed potatoes among serving plates.

Top each mound of mashed potatoes with a perfectly cooked steak.

Garnish with fresh herbs and chopped chives if desired.

Serve immediately and enjoy the comforting flavors of this Amish-inspired dish.
July 18, 2024
Discover the Secrets to Making Delicious Creamy Garlic Butter Parmesan Chicken at Home!

CREAMY GARLIC BUTTER PARMESAN CHICKEN ~ Lovely tender, lightly “breaded” chicken made in a skillet and ready in no time flat! Lots of garlic is added to the generous, tasty sauce.

INGREDIENTS:

2 large chicken breasts

Breading:

4 tbsp Gluten-Free Bake Mix 2, OR almond flour (60 mL)

2 tbsp Parmesan cheese, kind in a canister (30 mL)

1/2 tsp salt (2 mL)

1/4 tsp black pepper (1 mL)

Garlic Butter Parmesan Sauce:

2 tbsp butter (30 mL)

3 tbsp crushed garlic (45 mL)

11/4 cups chicken stock (300 mL)

1 cup whipping cream (250 mL)

1/4 cup grated Mozzarella cheese (60 mL)

2 tbsp Parmesan cheese (30 mL)

1/2 tsp dried cilantro, OR dried parsley (2 mL)

2 tsp chopped fresh cilantro, OR parsley (10 mL)

Slice chicken breasts in half longitudinally. In small bowl, combine Gluten-Free Bake Mix 2, OR almond flour, Parmesan cheese, salt and black pepper. Using a spoon, spoon mix on both sides of chicken cutlets.

In hot olive oil, in large frying pan, place all chicken cutlets and cook on both sides, turning frequently until golden brown and almost cooked throughout.

Garlic Butter Parmesan Sauce: In another frying pan, in butter, and over medium low heat stir fry garlic until turning golden. Add chicken stock, whipping cream, Mozzarella cheese and Parmesan cheese along with dried cilantro, OR dried parsley.

Cook until cheeses are mixed in well and melted. Add chicken and cook in the sauce 1 to 2 minutes, until the chicken is tender and white throughout when cutting into a piece. Make sure not to overcook the chicken. Check it! Sprinkle with chopped fresh cilantro, OR parsley and serve.

Enjoy !!!

July 18, 2024
SWEET ONION CASSEROLE
This Sweet Onion Casserole recipe is a wonderful combination of sweet onions, Swiss cheese, and rice. It makes a tasty side dish for any meal, from grilled meats to roasted poultry. A favorite in our home, you’ll get rave reviews every time you serve it.

Ingredients

¾ cup uncooked basmati rice
5 cups water
¼ cup butter
3 pounds sweet onions, coarsely chopped
1 cup half-and-half cream
1 ½ teaspoons salt
2 cups shredded Swiss cheese, divided

How To Make Sweet Onion Casserole :
1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.
2. Bring water to a boil in a large saucepan, and sprinkle in rice. Stir, reduce heat to low, and simmer rice until it is half-cooked about 5 minutes. Drain rice, and set aside.
3. Melt butter in a large skillet over medium heat, and cook and stir onions until translucent but not browned, about 8 minutes. Mix cooked onions and butter in the skillet with rice; stir in half-and-half, salt, and 1 3/4 cup of Swiss cheese. Transfer mixture to the prepared baking dish, and sprinkle remaining 1/4 cup Swiss cheese over top.
4. Bake uncovered in the preheated oven until rice is tender and top is lightly browned, about 1 hour.
July 16, 2024