Author: Admin

Ingredients:

Preparation:

1. In a bowl, marinate the chicken strips in buttermilk for at least 30 minutes (or overnight in the refrigerator) to tenderize the meat.

2. In a separate bowl, mix the flour, garlic powder, onion powder, paprika, salt, and black pepper.

3. Preheat vegetable oil in a frying pan or deep fryer to 350°F (175°C).

4. Dredge each chicken strip in the seasoned flour mixture, ensuring they are well-coated.

5. Carefully place the coated chicken strips in the hot oil, a few at a time, and fry until golden brown and cooked through, about 3-5 minutes per side.

6. Use a slotted spoon to remove the chicken strips from the oil and place them on a plate lined with paper towels to absorb any excess oil.

7. Repeat the process until all the chicken strips are cooked.

8. Serve the crispy chicken strips with your favorite dipping sauce.

Enjoy these crispy chicken strips as a delicious snack or part of a meal!

Ingredients:
6 Chicken Thighs
Use ALL seasonings to your liking
Onion powder
Garlic powder
Cajun seasoning
Pepper
Paprika
Italian herbs
Olive oil
Sauce
2 tbsp Butter
2 Tbsp fresh minced Garlic
1/2cup Chicken broth
1/3 cup Heavy whipping cream
Sun dried Tomatoes
1 Tbsp White cooking wine
1/2 cup Fresh Shredded Parmesan or Italian cheese
Salt
Pepper
Italian herbs
Season & pansear Chicken thighs on both sides w/olive oil in skillet. Transfer to separate Pan. In same skillet start your sauce. Add butter & garlic, cook for about 3 mins. Add chicken broth, sun dried tomatoes and whipping cream. Add seasoning and allow to simmer. Add your cheese while constantly stirring. Pour sauce over chicken and bake in oven for 30-35min on 400 degrees. Serve over Mashed Potatoes

Ingredients for Cured Beets

-10 pounds new little beets, stems removed

-2 mugs white sugar

-1 tablespoon pickling salt

-1 quart white vinegar

-¼ container entirety cloves

Directions for Cured Beets

Step 1:

Place beets in a expansive stockpot with water to cover. Bring to a bubble, and cook until delicate, approximately 15 minutes depending on the estimate of the beets. In case beets are huge, cut them into quarters. Deplete, saving 2 mugs of the beet water, cool and peel.

Step 2:

Sterilize containers and covers by submerging in bubbling water for at slightest 10 minutes.Fill each jostle with beets and include a few entire cloves to each jar.

Step 3:

In a huge pan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a fast bubble. Pour the hot brine over the beets within the jugs, and seal lids.

Step 4:

Place a rack within the foot of a expansive stockpot and fill midway with water.Bring to a bubble over tall warm, at that point carefully lower the jugs into the pot employing a holder. Take off a 2 inch space between the jugs. Pour in more bubbling water in the event that essential until the water level is at slightest 1 inch over the tops of the jugs. Bring the water to a full bubble, cover the

pot, and prepare for 10 minutes.

Ingredients:

1 apple
Juice of half a lemon
1 tablespoon of sugar
1 tablespoon of butter
A sprinkle of cinnamon
1 tablespoon of apricot jam
For the batter:

3 eggs
150 g of sugar
Pinch of salt
8 g of vanilla sugar
120 ml of oil
150 ml of milk
250 g of flour
16 g of baking powder
Powdered sugar (for garnish)
Instructions:

Preheat your oven to 180°C (350°F).

Peel and slice the apple into thin wedges. Toss the apple slices with lemon juice, sugar, and cinnamon.

In a skillet, melt the butter over medium heat. Add the apple slices and cook until they start to soften, about 3-4 minutes. Remove from heat and set aside.

In a mixing bowl, beat the eggs with sugar, salt, and vanilla sugar until creamy.

Gradually add oil and milk to the egg mixture, stirring continuously.

Sift in the flour and baking powder, then mix until smooth.

Grease a baking dish and pour half of the batter into it.

Arrange the cooked apple slices evenly over the batter.

Spoon the apricot jam over the apples.

Pour the remaining batter over the apples and spread it evenly.

Bake in the preheated oven for about 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Let it cool slightly, then dust with powdered sugar before serving.

Enjoy your delicious apple pie in minutes!

Scalloped Potatoes are an easy classic recipe, perfect for your Easter dinner, Christmas, Thanksgiving or even just for Sunday dinner.

Specifically, these scalloped potatoes (which are technically potatoes au gratin). In my humble opinion, they are simply the best. And in the years since I originally posted this recipe here on the blog, thousands of you have also tried them and agreed! So today, I thought I’d bump this recipe back to the top of the stack for those of you who might be new to the blog and looking for a tried and true recipe to make this weekend. As someone who has made these dozens and dozens of times, I can vouch — they won’t let you down.

Ingredients

• 4cups thinly sliced potatoes
• 3tablespoons butter
• 3tablespoons flour
• 1 1⁄2cups milk
• 1teaspoon salt
• 1dash cayenne pepper
• 1cup grated sharp cheddar cheese
• 1⁄2cup grated cheese, to sprinkle on top

Preparation

In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk, stirring with a whisk.
Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top.
Top with some paprika for color.
Bake uncovered for about 1 hour at 350°F.

Ingredients

2 large zucchinis, thinly sliced
1 cup ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup marinara sauce
1 cup shredded mozzarella cheese
Olive oil for greasing

Preparation

Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with olive oil.
Thinly slice the zucchinis lengthwise using a mandoline or a sharp knife. Set aside.
In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, dried basil, dried oregano, garlic powder, salt, and black pepper. Mix until well blended.
Place one zucchini slice at the bottom of each muffin tin cup. Top with a small spoonful of the ricotta mixture, followed by a small dollop of marinara sauce, and a sprinkle of shredded mozzarella cheese.
Repeat the layering process (zucchini, ricotta mixture, marinara sauce, mozzarella cheese) until the muffin cups are full, finishing with a layer of mozzarella cheese on top.
Bake in the preheated oven for about 20-25 minutes, or until the tops are golden and bubbly.
Let the lasagna bites cool for a few minutes before removing them from the muffin tin. Serve warm and enjoy!

Variations & Tips
For a meatier version, add in layers of browned ground beef or Italian sausage. You can also mix in some chopped spinach into the ricotta mixture for added greens. For a spicier kick, try adding a pinch of crushed red pepper flakes to the marinara sauce.

Ingredients

+8 people
° 1 packet of tea biscuits
°125gm soft butter
°125gm dark chocolate paste
°60 grams of sugar
° 3 espresso coffee
°1 egg

Preparation

Start by preparing the chocolate buttercream: melt the chocolate and let it cool.Meanwhile, beat the softened butter with the whole egg then the sugar. Once the mixture is homogeneous, add the melted chocolate little by little. The butter is ready to use.
2
Let’s start assembling the cake, first we dip a small piece of biscuit in cold It is better to dip it again as soon as you put it on the plate with a brush. Put them side by side in a serving dish, and moreover pay attention to the choice of dish as it will be used for serving!
3
The first layer of soaked biscuits is laid out, we can spread butter cream on it, I do this with a knife, being careful not to crush the biscuits. The first layer is complete, just start over until you run out of stock: a layer of biscuits a layer of buttercream.
4
Once you have the last layer of cookies on, cover them completely with buttercream.
Then cover with aluminum foil and refrigerate for 24 hours, or at least 48 hours if possible.
Taking it out of fridge half an 1h before serve.

Enjoy!

These Sliced Baked Potatoes are Hassleback-style cooked. This signifies that they haven’t been baked yet. They are sliced vertically from top to bottom. They’re then roasted until they’re golden brown. On a plate, this is absolute perfection. Potatoes are the ideal side dish for any meat entrée. The single potato can be prepared in a variety of ways.

Ingredients

• 4 medium potatoes, Russet is what I used
• ¼ tsp salt
• ⅛ tsp pepper
• ⅛ tsp cayenne pepper
• ⅛ tsp garlic
• ⅛ tsp paprika
• 4 to 6 tbsp olive oil

Preparation

1. Wash and dry the potatoes
2. Slice the potato no more than halfway down side to side. (you can also do the slices at angles to get a crispier potato)
3. Preheat the oven to 400*
4. Mix the seasoning all together.
5. Spritz the potatoes with olive oil
6. Sprinkle the seasoning mixture evenly over the potatoes
7. Set the potatoes on a parchment lined baking tray
8. Bake 40 to 45 minutes

Enjoy!

Ingredients:

For Flatbreads:

350g Flour

1 Teaspoon Baking Powder

A little Salt

60ml Oil

120ml Water

For Brushing:

Pressed Garlic (adjust quantity to taste)