Author: Admin

  • How To Make Lemon Chicken Recipe with Butter Sauce

    How To Make Lemon Chicken Recipe with Butter Sauce

    Dive into the zesty and luxurious flavors of “Citrus Elegance: Lemon Chicken with Butter Sauce,” a dish that marries the tangy freshness of lemon with the silky richness of butter sauce. This recipe is perfect for those who appreciate a meal that delivers both vibrant flavors and comforting warmth. Whether you’re hosting a dinner party or simply making a special weeknight dinner, this lemon chicken is sure to impress with its delightful taste and elegant presentation.

    Why You’ll Love Lemon Chicken with Butter Sauce:

    • Bright and Flavorful: The lemon adds a refreshing zest that enhances the tender chicken.
    • Rich Butter Sauce: The sauce, made with butter and chicken broth, is creamy and smooth, adding a luxurious texture to the dish.
    • Simple Yet Sophisticated: Easy enough for beginners but sophisticated enough for a fancy dinner.
    • Versatile Serving Options: Pairs wonderfully with a variety of sides, from steamed vegetables to creamy mashed potatoes.

    Ingredients Notes For Lemon Chicken with Butter Sauce:

    • Chicken Breasts: Boneless, skinless chicken breasts are ideal for quick cooking and easy eating.
    • Lemon: Fresh lemon juice and zest bring vibrant citrus notes to the dish.
    • Butter: Unsalted butter forms the base of the rich sauce.
    • Chicken Broth: Adds depth to the sauce and helps balance the richness of the butter.
    • Garlic: Minced for a subtle hint of sharpness.
    • Flour: Used to dredge the chicken and thicken the sauce slightly.
    • Parsley: Fresh, chopped parsley for garnish, adding color and freshness.
    • Salt and Pepper: Essential for seasoning the chicken and enhancing all the other flavors.

    Recipe Steps:

    1. Prepare the Chicken:
      • Pound the chicken breasts to an even thickness to ensure they cook evenly. Season generously with salt and pepper, then dredge lightly in flour, shaking off any excess.
    2. Cook the Chicken:
      • In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken and cook until golden brown on both sides and cooked through, about 5-7 minutes per side depending on thickness. Remove the chicken and set aside.
    3. Make the Lemon Butter Sauce:
      • In the same skillet, add minced garlic and sauté briefly until fragrant. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the pan.
      • Add lemon juice and zest, then gradually whisk in remaining butter until the sauce thickens slightly and becomes glossy. Season with salt and pepper to taste.
    4. Serve:
      • Return the chicken to the skillet and spoon the sauce over each piece. Simmer gently for a couple of minutes to reheat the chicken in the sauce.
      • Garnish with chopped parsley before serving.

    Storage Options:

    • Refrigerate: Keep leftovers in an airtight container for up to 3 days.
    • Reheat: Gently reheat in a skillet or in the microwave, being careful not to overcook the chicken.

    INGREDIENTS

    For the Chicken:

    • 4 boneless, skinless chicken breasts
    • Salt and pepper, to taste
    • 1/2 cup all-purpose flour, for dredging
    • 2 tablespoons olive oil

    For the Lemon Butter Sauce:

    • 1/4 cup chicken broth
    • 1/4 cup lemon juice
    • 1/2 cup heavy cream
    • 1/4 cup unsalted butter, cut into small pieces
    • 2 cloves garlic, minced
    • Zest of 1 lemon
    • Salt and pepper, to taste
    • 2 tablespoons capers (optional)
    • Fresh parsley, chopped (for garnish)

    INSTRUCTIONS

    1. Prepare the Chicken:
      • Flatten the chicken breasts to an even thickness using a meat mallet. This helps them cook evenly.
      • Season both sides of the chicken breasts with salt and pepper.
      • Dredge the chicken lightly in flour, shaking off any excess.
    2. Cook the Chicken:
      • Heat the olive oil in a large skillet over medium-high heat.
      • Add the chicken and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
    3. Make the Lemon Butter Sauce:
      • In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant.
      • Pour in the chicken broth and lemon juice, and bring the mixture to a simmer. Scrape any browned bits from the bottom of the pan.
      • Add the heavy cream and simmer for 2-3 minutes until the sauce begins to thicken slightly.
      • Reduce the heat to low and whisk in the butter, one piece at a time, until the sauce is smooth and creamy.
      • Stir in the lemon zest and capers (if using). Season with salt and pepper to taste.
    4. Combine and Serve:
      • Return the cooked chicken to the skillet, coating it in the lemon butter sauce. Simmer for an additional minute to ensure the chicken is heated through.
      • Garnish with chopped fresh parsley before serving.
  • Regal Beef Tenderloin with Decadent Seafood Topping

    Regal Beef Tenderloin with Decadent Seafood Topping

    Ingredients:
    4 beef tenderloin steaks, about 6 oz each
    8 oz crab meat, preferably lump
    12 asparagus spears, trimmed
    1/2 cup clarified butter
    1 tablespoon chopped fresh tarragon
    2 teaspoons minced garlic
    Salt and pepper to taste
    1/2 cup béarnaise sauce
    Directions:
    Season the beef tenderloin steaks with salt and pepper.
    In a skillet over medium-high heat, sear the steaks for about 4-5 minutes on each side or until desired doneness. Let them rest.
    In a separate pan, sauté garlic in 2 tablespoons of clarified butter, then add the crab meat and tarragon, cooking until just heated through.
    Steam the asparagus spears until tender-crisp.
    Assemble the dish by placing a steak on each plate. Top with a generous spoonful of crab meat, arrange asparagus spears alongside, and drizzle with béarnaise sauce.
    Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
    Kcal: 550 kcal | Servings: 4 servings
  • Garlic Butter Steak and Potatoes

    Garlic Butter Steak and Potatoes

    Ingredients:
    4 ribeye or sirloin steaks (about 1-inch thick)
    Salt and black pepper to taste
    2 tablespoons olive oil
    1 pound baby potatoes, halved (or quartered if large)
    4 tablespoons butter
    5 cloves garlic, minced
    1 teaspoon fresh thyme, chopped
    1 teaspoon fresh rosemary, chopped
    1 teaspoon fresh parsley, chopped
    Directions:
    Prepare the Potatoes:
    Preheat your oven to 400°F (200°C).
    In a large ovenproof skillet or a baking sheet, toss the potatoes with 1 tablespoon of olive oil, salt, and pepper.
    Roast in the preheated oven for about 20-25 minutes or until golden and crispy. Stir halfway through cooking for even browning.
    Cook the Steaks:
    While the potatoes are roasting, season the steaks generously with salt and pepper.
    Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, add the steaks.
    Cook the steaks for 4-5 minutes per side for medium-rare (or cook to your preferred doneness). Use a meat thermometer to check for doneness: 135°F for medium-rare, 145°F for medium.
    Remove the steaks from the skillet and let them rest on a plate, covered with aluminum foil
    Make the Garlic Butter Sauce:
    Reduce the heat to medium and add the butter to the same skillet used for steaks.
    Once the butter has melted, add the minced garlic, thyme, and rosemary. Sauté for 1-2 minutes until the garlic is fragrant but not browned.
    Spoon the garlic butter sauce over the resting steaks to enhance their flavor.
    Combine and Serve:
    Serve the steaks alongside the roasted potatoes.
    Spoon extra garlic butter sauce from the skillet over the steaks and potatoes.
    Garnish with fresh parsley.
    Servings: 4 servings
  • ITALIAN DRUNKEN NOODLES

    ITALIAN DRUNKEN NOODLES

    Not all pasta dishes are created equal, and these drunken noodles are special Italian pasta recipes. If you want something different than the usual tomato or cream-based pasta dishes, please try this one. Italian drunken noodles are not overly “saucy” but are super moist and very tasty.

    Ingredients

    • 1 tablespoon olive oil, divided
    • 1 lb Italian sausage
    • 1 teaspoon salt
    • Freshly ground pepper
    • ½ cup red bell pepper
    • ½ cup yellow bell pepper
    • ½ cup orange bell pepper
    • ¼ cup onion, thinly sliced
    • 2 garlic cloves, minced
    • 1 teaspoon Italian seasoning
    • ½ teaspoon red pepper flakes
    • ½ cup white wine
    • 1- 28 oz can diced tomatoes, undrained
    • 2 tablespoons chopped fresh parsley
    • 12 oz egg noodles

    How To Make Italian Drunken Noodles:

    1. In a 4-quart dutch oven or large skillet, heat ½ tablespoon and brown the Italian sausage. Remove from the pan and set aside.
    2. In the same pot, heat the remaining ½ tablespoon of olive oil and saute the onion, bell peppers, and garlic until fragrant, about 3 minutes
    3. Pour in the white wine and reduce until it is almost all evaporated
    4. Add the diced tomatoes, Italian seasoning, red chili flakes, salt, pepper, and simmer for 10 minutes. Return the sausage to the pot and add the chopped parsley. Cook for 5 more minutes and keep warm while cooking the noodles according to package instructions. Drain the noodles and add them to the pot. Toss to combine and serve.
  • Stuffed Cabbage rolls

    Stuffed Cabbage rolls

    stuffed cabbage rolls

    This stuffed cabbage rolls recipe is cabbage leaves filled with beef and rice, coated in a homemade tomato sauce and baked to perfection. A comfort food classic that’s hearty, delicious and simple to make.

    INGREDIENTS

    FOR THE TOMATO SAUCE
    ▢2 tablespoons butter
    ▢1/2 cup onion finely chopped
    ▢1 teaspoon garlic minced
    ▢28 ounce can crushed tomatoes do not drain
    ▢15 ounce can tomato sauce
    ▢salt and pepper to taste
    ▢2 tablespoons brown sugar
    ▢1 tablespoon red wine vinegar
    FOR THE CABBAGE ROLLS
    ▢1 pound ground beef I use 90% lean
    ▢1 cup cooked rice
    ▢1/2 cup onion finely chopped
    ▢1 teaspoon garlic minced
    ▢1 teaspoon salt
    ▢1/2 teaspoon pepper
    ▢1/4 cup fresh parsley leaves chopped, divided use
    ▢1 egg
    ▢1 head cabbage
    ▢cooking spray

    INSTRUCTIONS

    For the tomato sauce: Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent.
    Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt and pepper to the pot.
    Stir in the brown sugar and red wine vinegar. Bring to a simmer.
    Cook for 10-15 minutes, stirring occasionally.
    While the sauce is simmering, assemble the cabbage rolls. Bring a large pot of water to a boil.
    Immerse the cabbage head in the boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage.
    Place the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl. Add 1/2 cup of the tomato sauce to the bowl. Stir to combine.
    Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.
    Shape 1/3 of a cup of the meat mixture into a log shape and place in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.
    Preheat the oven to 350 degrees F.
    Coat a 9″x13″ pan with cooking spray. Place 1/2 of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce.
    Cover with foil. Bake for 60-90 minutes or until cabbage is tender and meat is cooked through.
    Sprinkle with remaining 2 tablespoons of parsley, then serve.

  • *Potato Fritters

    *Potato Fritters

    Ingredients

    2 large potatoes (approx. 500g)
    Parsley
    Spring onions
    Salt, pepper, garlic powder
    2 medium eggs
    2 large tablespoons of cornstarch (around 40g)
    Sweet paprika
    7g of coriander
    Vegetable oil for frying
    For the sauce:
    120g of plain yogurt
    Juice of half a lemon
    Lemon zest
    Parsley
    Half a cucumber
    Salt and pepper
    1 clove of garlic
    Spicy sauce
    Olive oil
    Instructions
    -Begin by grating the potatoes and then thoroughly squeezing them to remove excess moisture.
    -In a bowl, combine the grated potatoes with parsley, spring onions, salt, pepper, garlic powder, eggs, cornstarch, paprika, and coriander.
    -Shape the mixture into fritters and fry them in a pan with vegetable oil until golden brown.
    -To make the sauce, mix together yogurt, lemon juice, lemon zest, parsley, cucumber, salt, pepper, garlic, spicy sauce, and olive oil.
    -Serve the crispy, golden potato fritters with a generous dollop of this refreshing sauce.
    Enjoy!
  • MINI CHICKEN POT PIES

    MINI CHICKEN POT PIES

    These mini chicken pot pies are ridiculously easy. Seriously… they only have 6 ingredients! And you can make them from start to finish in about 30 minutes. Serve them with a little side salad and it makes a quick and simple weeknight dinner!

    Ingredients

    • 14 ounces Cream of Chicken Soup
    • ¼ cup Chicken Stock
    • 3 packages Crescent Rolls(you will have to seal the seams)
    • 9 ounces frozen mixed vegetables, thawed
    • 1 cup chicken, shredded

    How To Make Mini Chicken Pot Pies

    1. Preheat the oven to 400*
    2. Spray muffin tins with a non stick spray
    3. Lay the crescent roll dough out flat, pinch seams together
    4. Using a biscuit cutter, cut out 12 rounds from the dough
    5. Press the dough into the muffin tins, including up the sides
    6. In a large bowl, mix together the soup, thawed vegetables and the shredded chicken
    7. Spoon the filling into each muffin cup, do not overfill
    8. Using a pizza cutter, slice strips of dough and lay across the tops of the muffin cups
    9. Place in the oven and bake for about 18 minutes, until the top and sides are a light golden brown.
    10. If the top begins to brown too quickly, cover with aluminum foil and bake
    11. Let cool and use a knife to loosen from the muffin tins.
  • Crispy Mashed Potatoes with Cheddar: A Flavorful Twist on a Classic

    Crispy Mashed Potatoes with Cheddar: A Flavorful Twist on a Classic

    Crispy Mashed Potatoes with Cheddar take the beloved comfort food to a whole new level. Combining the creamy texture of mashed potatoes with a crispy exterior and the rich flavor of cheddar cheese, this dish is perfect for any meal. Whether you’re looking for a delicious side dish for a family dinner or a unique addition to your holiday spread, these crispy mashed potatoes are sure to impress.

    Crispy Mashed Potatoes with Cheddar are a delicious twist on a classic comfort food, combining the creamy goodness of mashed potatoes with a crispy, cheesy exterior. This easy-to-make recipe is perfect for any occasion, adding a touch of elegance and extra flavor to your meals. Try this recipe the next time you want to impress your family and friends with a dish that’s both comforting and sophisticated. Enjoy the crispy, cheesy delight of these mashed potato patties and watch them become a new favorite in your culinary repertoire!!

    INGREDIENTS:

    To make Crispy Mashed Potatoes with Cheddar, you’ll need the following ingredients:

    • 2 pounds russet potatoes, peeled and cut into chunks
    • 4 tablespoons unsalted butter
    • 1/2 cup milk or heavy cream
    • 1 cup shredded sharp cheddar cheese
    • 1/4 cup grated Parmesan cheese
    • Salt and pepper to taste
    • 2 tablespoons olive oil or more as needed
    • Fresh chives or parsley for garnish (optional)
    INSTRUCTIONS:

    Method

    1. Cook the Potatoes:
      • Place the peeled and chopped potatoes in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
    2. Mash the Potatoes:
      • Drain the cooked potatoes and return them to the pot. Add the butter, milk (or heavy cream), and shredded cheddar cheese. Mash until smooth and creamy. Season with salt and pepper to taste.
    3. Prepare the Crispy Coating:
      • Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.
      • In a small bowl, mix the grated Parmesan cheese with a bit of salt and pepper.
    4. Form and Coat the Potato Patties:
      • Scoop out portions of the mashed potatoes (about 1/4 cup each) and form them into patties, about 1/2 inch thick.
      • Brush each patty lightly with olive oil, then sprinkle with the Parmesan mixture. Ensure each patty is evenly coated for maximum crispiness.
    5. Bake the Patties:
      • Arrange the coated patties on the prepared baking sheet. Drizzle a little more olive oil over the top for extra crispiness.
      • Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the patties are golden brown and crispy on both sides.
    6. Serve:
      • Remove the crispy mashed potato patties from the oven and let them cool slightly on a wire rack. Garnish with fresh chives or parsley, if desired, and serve warm.

    Enjoying Crispy Mashed Potatoes with Cheddar

    These crispy mashed potatoes with cheddar are a crowd-pleaser for several reasons:

    Perfect Combination of Textures

    The creamy mashed potatoes inside contrast beautifully with the crispy, cheesy exterior, creating a dish that’s satisfying with every bite.

    Rich, Cheesy Flavor

    The addition of sharp cheddar cheese in the mashed potatoes and the Parmesan crust elevates the flavor, making these patties a delightful treat for cheese lovers.

    Versatile Side Dish

    These crispy mashed potatoes are perfect as a side dish for almost any main course, from roasted meats to grilled vegetables. They can also be served as a snack or appetizer at gatherings.

    Tips for the Best Crispy Mashed Potatoes

    • Use Russet Potatoes: Russet potatoes are ideal for mashing because of their high starch content, which results in a fluffier texture.
    • Don’t Overmix: When mashing the potatoes, mix just until smooth to avoid a gluey texture.
    • Ensure Even Coating: Make sure each patty is evenly coated with the Parmesan mixture for the best crispy crust.
  • Homemade ice cream with only 3 ingredients

    Homemade ice cream with only 3 ingredients

    Ingredients:

    Making your own ice cream at home adds an extra special touch to one of life’s basic pleasures. A decadent dessert that can be made at home with only three simple ingredients tastes precisely like the store-bought one. Here you can find instructions for creating your very own strawberry ice cream with whipped cream, condensed milk, and a few simple ingredients. Indulge your taste buds and wow your loved ones on an epicurean journey that is about to begin!

    What You Need:

    What you’ll need to whip up this delicious homemade ice cream is:

    2.5 cups, or 500 milliliters mascarpone cheese

    around two-thirds of a cup, or 150 grams mixed milk

    This is equivalent to around 3/4 cup, or 100 grams. strawberries, diced into little pieces

    PREPARATION:

    Make sure the whipped cream is chilled before you start preparing the ingredients. Before you start, you may chill it in the fridge for a couple of hours. In addition, after washing, remove the stems and cut the strawberries into little pieces.

    To get firm peaks, beat the cold whipped cream in a large mixing basin. Your mixer’s speed will determine how long this process takes.

    Toss in the condensed milk with a spatula when the whipped cream has reached room temperature. To avoid changing the texture of the finished product, be cautious not to deflate the whipped cream to an extreme.

    Toss in the chopped strawberries once the condensed milk has been thoroughly mixed with the whipped cream. To get a well-rounded flavor, sprinkle them uniformly throughout the mixture.

    In a freezer-safe container, make sure the lid fits snugly before transferring the ice cream mixture. To make it even, use a spatula to smooth down the top.

    The ice cream should be allowed to freeze for at least six hours, or ideally all night, after placing the container in the freezer. Then it may set up and have that velvety consistency.

    Savor the Delight: Pour the ice cream into serving dishes or ice cream cones once it has frozen completely. For an extra decadent touch, top with some chocolate sauce or more fresh strawberries.

    Tips & Tricks for the Kitchen

    Texture: Puree the strawberries before mixing them with the whipped cream and condensed milk if you like a smoother texture. The ice cream will turn out smoother and more consistent all around as a result.

    Variations: Feel free to experiment with other variations of mix-ins, including chocolate chips, almonds, or crumbled cookies. Be careful not to overmix by folding them in too lightly.

    Variations in Flavor: Strawberries are a traditional fruit for homemade ice cream, but you can get creative by adding raspberries, blues, or even peaches for a different taste profile.

    Low-Carb and Keto Alternatives

    Here are some alternatives that people on low-carb or ketogenic diets can use:

    Make your own whipped cream with heavy whipping cream and a keto-friendly sweetener like erythritol or stevia.

    Condensed Milk: Look for a low-carb substitute for regular condensed milk or whip up a batch at yourself by heating heavy cream and a keto-friendly sweetener until it thickens.

    Fruit: For a simpler, lower-carb ice cream recipe, use berries or other low-carb fruits sparingly.

    With only a few simple ingredients, you can whip up a delicious batch of homemade ice cream. A rich and decadent dessert is within your reach when you follow this easy recipe. Homemade ice cream is delicious any time of year, but especially on warm summer days or as a decadent dessert after a romantic dinner. Get all the ingredients you need, whip up a batch, and enjoy the joy of making something tasty from the ground up. Indulge your taste buds

    Fry up some chicken with some chopped carrots and onions in a pan.

    After the onion and carrots have been added, lower the heat to medium. As the chicken begins to brown and the carrots and onions begin to caramelize, continue cooking while stirring occasionally.

    Poaching chicken with chopped onion, carrot, capers, olives, and raisins.

    Bring to a boil and then add the almonds, raisins, capers, pine nuts, and olives. After a quick stir, pour in half a cup of vin cotto. Reduce the liquids by half by deglazing the pan while scraping and stirring the fond, or browned pieces on the bottom. Toss in the leftover vin cotto and heat till boiling.

    In a pan, sauté chicken with chopped carrots, onion, capers, and raisins in a wine sauce.

    The sugar and vinegar should be mixed in a small basin. While stirring, heat the addition to the pan. A coating will form as the sauce reduces. Use sea salt and freshly ground pepper as seasonings, according to your taste.

    Enjoy !

  • Garlic Butter Steak and Potatoes

    Garlic Butter Steak and Potatoes

    Ingredients:
    1 1/2 pounds sirloin steak, cut into bite-sized pieces
    1 1/2 pounds baby potatoes, halved
    4 tablespoons olive oil, divided
    6 cloves garlic, minced
    4 tablespoons unsalted butter, divided
    1 teaspoon dried thyme
    1 teaspoon dried rosemary
    1 teaspoon dried oregano
    Salt and pepper to taste
    Fresh parsley, chopped for garnish
    Directions:
    Preheat your oven to 400°F (200°C).
    In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread the potatoes out in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until golden brown and tender.
    While the potatoes are roasting, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the bite-sized steak pieces to the skillet and cook until browned on all sides and cooked to your desired level of doneness, about 5-7 minutes. Remove the steak from the skillet and set aside.
    In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the dried thyme, dried rosemary, and dried oregano.
    Return the cooked steak to the skillet and toss to coat in the garlic butter sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
    Remove the roasted potatoes from the oven and add them to the skillet with the steak. Toss everything together until well combined.
    Melt the remaining 2 tablespoons of unsalted butter over the steak and potatoes, stirring gently to coat evenly.
    Serve the garlic butter steak and potatoes hot, garnished with fresh parsley.
    Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
    Kcal: 600 kcal | Servings: 4 servings🤤😋❤️
  • Cheesy Chicken Burritos Recipe

    Cheesy Chicken Burritos Recipe

    Ingredients :
    4 boneless skinless chicken breasts
    1 onion
    1 bell pepper
    2 portabello mushrooms
    1 1/2 cups Cream of Chicken Soup
    1 can diced tomatoes with peppers drained
    2 tablespoons butter melted
    3 cups Mexican blend shredded cheese
    8 tortillas
    Instructions :
    Boil chicken until tender. Approximately 30 minutes.
    Chop chicken into bite sized pieces.
    Melt butter in skillet or saute pan and saute diced shallots, bell pepper, and mushrooms until tender.
    Combine chicken, shallots, pepper and mushroom mixture with cream of chicken soup and Rotel.
    Place approximately 1 cup of mixture into center of tortilla.
    Wrap into burrito and place into baking dish. Repeat until all burritos have been made. Bake in 350 degree oven for 35 minutes, removing from oven at 30 minutes to top with cheese and return to oven for last 5 minutes.
    Freezing Instructions:
    Wrap tightly in foil.
    To bake: thaw in the refrigerator overnight and then bake as instructed.
    If frozen, bake at 350º for 1 hour.
  • Meatloaf Recipe with the Best Glaze

    Meatloaf Recipe with the Best Glaze

    Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy glaze that adds so much flavor to the meatloaf. Serve the easy meatloaf with mashed potatoes and a side of asparagus.

    Meatloaf Recipe:

    Ground beef mixed with onion, Panko breadcrumbs, fresh parsley and seasonings produces an irresistibly tender and juicy meatloaf. The sweet and tangy glaze adds amazing flavor to this classic meatloaf.

    Ingredients

    Meatloaf Ingredients:
    2 lbs ground beef, 85% or 90% lean
    1 med onion, finely chopped
    2 large eggs
    3 garlic cloves, minced
    3 Tbsp ketchup
    3 Tbsp fresh parsley, finely chopped
    3/4 cup Panko breadcrumbs
    1/3 cup milk
    1 ½ tsp salt, or to taste
    1 ½ tsp Italian seasoning
    ¼ tsp ground black pepper
    ½ tsp ground paprika
    Meatloaf Sauce Ingredients:
    3/4 cup ketchup
    1 ½ tsp white vinegar
    2 ½ Tbsp brown sugar
    1 tsp garlic powder
    ½ tsp onion powder
    ¼ tsp ground black pepper
    ¼ tsp salt

    Instructions

    Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.
    In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
    Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.

    In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes or until the internal temperature is 160˚F. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.

  • Creamy Garlic Parmesan Chicken

    Creamy Garlic Parmesan Chicken

    The ultimate comfort dish, this Creamy Garlic Parmesan Chicken is perfect for dinner tonight. Made with simple ingredients, this creamy chicken recipe is full of flavor. Perfectly cooked chicken coated in a creamy parmesan and garlic sauce, this recipe will become a household favorite.

    Ingredients
    2 large chicken breasts

    Breading:

    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)

    How To Make Creamy Garlic Parmesan Chicken

    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.

  • for the Meatloaf

    for the Meatloaf

    Ingredients

    Ingredients for the Meatloaf:
    Ingredient Quantity
    Ground beef 1 1/2 lbs
    Bacon 8 slices
    Sharp cheddar cheese 1 cup
    Bread crumbs 1/2 cup
    Ketchup 1/4 cup
    Mustard 1/4 cup
    Worcestershire sauce 2 tbsp
    Onion 1
    Garlic 2 cloves
    Eggs 2
    Salt To taste
    Pepper To taste
    Ingredients for the Topping:
    Ingredient Quantity
    Ketchup 1/2 cup
    Mustard 1 tbsp
    Brown sugar 2 tbsp

    Instructions:

    Preheat the Oven:

    Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan and set it aside.

    Prepare the Meatloaf Mixture:

    In a large mixing bowl, combine the ground beef, cooked and crumbled bacon, shredded cheddar cheese, bread crumbs, ketchup, mustard, Worcestershire sauce, chopped onion, minced garlic, beaten eggs, salt, and pepper. Mix until well combined.

    Form the Meatloaf:

    Transfer the meatloaf mixture into the prepared loaf pan, pressing it down gently and shaping it into a loaf shape.

    Make the Topping:

    In a small bowl, whisk together the ketchup, mustard, and brown sugar to make the topping glaze.

    Add the Topping:

    Spread the topping glaze evenly over the top of the meatloaf.

    Bake:

    Place the loaf pan in the preheated oven and bake for 60-75 minutes, or until the meatloaf is cooked through and the top is golden brown.

    Rest and Serve:
    Remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing and serving.

  • Malai Chicken Bread Pockets

    Malai Chicken Bread Pockets

    Malai Chicken Bread Pockets

    Ingredients:
    • 2 tbsp oil
    • 1 tsp chopped garlic
    • 1 cup boneless chicken (or chicken with bones, then debone after boiling)
    • 1/2 tsp salt
    • 1/2 tsp red chili crushed
    • 1/2 tsp red chili powder
    • 1/2 tsp cumin powder
    • Water
    • 1/2 onion (finely chopped)
    • Capsicum (sliced lengthwise)
    • Tomato (seeded and chopped)
    • 1 tbsp soy sauce
    • 1 slice of cheese (optional)
    • Slices of bread
    • Bread crumbs
    • 2 eggs (beaten)
    • Oil for frying
    Instructions:
    1. Heat 2 tbsp oil, add chopped garlic, and cook for 20-30 seconds.
    2. Add chicken, fry for 1 minute until it changes color.
    3. Season with salt, red chili crushed, red chili powder, and cumin powder. Mix well, then add water.
    4. Cover and cook on medium-low flame for 8-10 minutes until the water evaporates and chicken is cooked.
    5. Add finely chopped onion, capsicum, and tomatoes. Stir for a few seconds.
    6. Mix in soy sauce and optional cheese slice. Cover until the cheese melts. Let it cool.
    7. Slice the corners of bread slices and roll them out flat with a rolling pin.
    8. Cut into rounds using a glass or cutter.
    9. Dip each round in beaten egg and coat with bread crumbs.
    10. Heat oil and fry rounds until golden and crispy.
    11. Prepare the sauce by mixing mayonnaise, salt, black pepper powder, ketchup, chili sauce, and a few drops of lemon juice.
    12. Cut each bread round in half, spread sauce, add a lettuce leaf, chicken filling, and more sauce.
    13. Serve these crispy bread pockets for iftar, tea time, or special guests!
    14. Enjoy this delightful treat!