Here’s how to make Breaded Chicken Cutlets with Cherry Tomatoes, Mozzarella, and Basil :

 

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Preparation & Cooking Time

Prep Time: 15 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients

 

• 4 chicken cutlets (thinly sliced chicken breasts)
• 1 cup all-purpose flour
• 2 large eggs (beaten)
• 1 ½ cups breadcrumbs (panko or Italian-seasoned)
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• 2 cups cherry tomatoes (halved)
• 1 cup fresh mozzarella (cubed or pearl-sized)
• ¼ cup fresh basil leaves (torn or chopped)
• 3 tbsp olive oil (for frying)
• 1 tbsp balsamic vinegar (optional, for drizzle)

Instructions

 

1. Prepare the Breaded Chicken:

 

1. Season the chicken cutlets with salt and pepper.

 

2. Set up a breading station with three shallow dishes:

 

Dish 1: Flour.

 

Dish 2: Beaten eggs.

 

Dish 3: Breadcrumbs mixed with Parmesan cheese.

 

3. Dredge each cutlet in flour, then dip in the egg, and coat with breadcrumbs.

 

2. Cook the Chicken:

 

1. Heat olive oil in a large skillet over medium heat.

 

2. Fry the breaded chicken cutlets for 3–4 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F/74°C).

 

3. Transfer the cutlets to a paper towel-lined plate to drain excess oil.

 

3. Prepare the Topping:

 

1. In a bowl, combine cherry tomatoes, mozzarella, basil, a pinch of salt, and a drizzle of olive oil. Toss gently to combine.

 

4. Assemble:

 

1. Place the cooked chicken cutlets on a serving platter.

 

2. Spoon the tomato-mozzarella mixture over the top.

 

3. Optional: Drizzle with balsamic vinegar for extra flavor.

Quick 3-Ingredient Bread Substitute

 

A soft, tasty bread substitute made in seconds with just three simple ingredients! Perfect for any meal or snack.

 

Ingredients:

 

• 2 large eggs (for binding and structure).
• 2 tablespoons cream cheese (or Greek yogurt for tang).
• 1/4 teaspoon baking powder ✨ (to make it fluffy).

‍ Instructions:

 

1. Prep Your Tools:

 

If baking, preheat your oven to 175°C (350°F). Or heat a non-stick pan on medium heat for a quicker option.

 

2. Mix It Up:

 

In a bowl, whisk the eggs until frothy.

 

Add the cream cheese and mix until smooth.

 

Stir in the baking powder for that airy texture.

 

3. Cook Your Bread Substitute:

 

Pan Option: Pour small amounts into the heated pan (like pancakes) and cook for 1-2 minutes per side.

 

Oven Option: Spoon batter rounds onto a parchment-lined baking sheet and bake for 15-20 minutes, until golden.

 

Tips:

 

Add a pinch of salt or garlic powder for extra flavor.

 

Sprinkle seeds (like sesame or flax) or herbs (like oregano) into the batter for a unique twist.

 

Chill the batter for 5 minutes for a firmer texture.

 

Notes:

 

Texture: Light, airy, and soft – almost like a cloud! ☁️

 

Customizable: Sweeten it with honey or cinnamon, or make it savory with grated cheese or olives.

 

Best Pairings:

 

Spreads: Avocado, nut butter, hummus .

 

Sides: Soups, salads, or stews .

 

Fillings: Cold cuts, cheeses, or fresh veggies .

 

Enjoy this easy and versatile recipe! Let me know how it turns out or if you’d like more ideas!

Ingredients:

• 1 pound boneless, skinless chicken breasts, pat dry with paper towel, cut into 1-inch pieces
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 2tablespoon olive oil
• 2 tablespoons finely chopped fresh parsley
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 4 tablespoons unsalted butter, divided
• 2 tablespoons minced garlic
• ½ medium lemon, juiced (about 2 tablespoons)

Instructions:

1. In a small bowl, combine oregano, basil, parsley, salt, and pepper& Sprinkle evenly over all sides of the chicken pieces with the olive oil. Toss to evenly coat.
2. In a 12-inch skillet over medium heat, melt 2 tablespoons of the butter. Tilt the pan slightly to coat the base of the pan.
3. Once melted, add chicken to the pan in an even layer to ensure even cooking. (Do not overcrowd the pan.) Cook 8-10 minutes, flipping halfway through, or until all sides are golden brown and the chicken is mostly cooked through.
4. Add the remaining butter. Once melted, add garlic and cook one more minute, or until fragrant, and the chicken is cooked through to an internal temperature of 165°F.
5. Drizzle lemon juice over chicken and stir to combine.

Enjoy!

Ingredients

For the Patties:

• 4-6 medium potatoes, grated
• 400 g minced chicken
• 1-2 eggs
• 1 medium onion, grated
• 2 cloves garlic, grated
• 1 tsp pepper
• 1 tsp Italian herbs
• 1 tsp salt
• 1/2 tsp black pepper
• 100 g flour
• 2 tbsp oil
• 100 g mayonnaise
• 1 medium onion, chopped (for garnish)

For the Mushroom Sauce:

• 250 g mushrooms, sliced
• 1 medium onion, chopped (optional)
• 2 garlic cloves, minced (optional)
• 120 g butter
• 200 ml cream
• 1 tsp nutmeg
• 1/2 tsp salt
• 150 g grated mozzarella cheese

Prep Time: 20 minutes

Cooking Time: 25-30 minutes

Total Time: 45-50 minutes

Servings: 4-6

Steps on How to Make Potato and Chicken Patties with Creamy Mushroom Sauce

Step 1: Prepare the Patties

1. Start by peeling and grating the potatoes. Once grated, place them into a clean kitchen towel or cheesecloth, and squeeze out the excess moisture to ensure your patties aren’t soggy.
2. In a large mixing bowl, combine the grated potatoes, minced chicken, grated onion, and garlic. Add in the eggs, pepper, Italian herbs, salt, and black pepper.
3. Gradually mix in the flour until the mixture binds together. The flour will help hold the patties together while cooking. Add the mayonnaise and mix again to create a smooth, cohesive mixture.
4. Heat 2 tablespoons of oil in a large frying pan over medium heat. While the oil heats up, form the potato-chicken mixture into small, round patties, roughly the size of your palm.
5. Fry the patties in batches, cooking each one for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the pan and place on a paper towel-lined plate to absorb any excess oil.

Step 2: Prepare the Mushroom Sauce

1. In a separate pan, melt the butter over medium heat. Add the chopped onions and sauté until they become translucent, about 3 minutes.
2. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
3. Stir in the sliced mushrooms and cook for about 5-7 minutes, or until the mushrooms release their moisture and become tender.
4. Pour in the cream, stirring constantly, and let it simmer for another 5 minutes until the sauce begins to thicken.
5. Season the sauce with nutmeg and salt, then stir in the grated mozzarella cheese. Continue to cook for 1-2 more minutes, or until the cheese has melted and the sauce is smooth and creamy.

Step 3: Assemble and Serve

1. Place the cooked patties on serving plates.
2. Generously spoon the creamy mushroom sauce over the patties.
3. Garnish with chopped onions or fresh herbs, such as parsley, if desired.
4. Serve hot with a side of vegetables, rice, or your favorite salad.

Why This Recipe Is Timeless

Potato and Chicken Patties with Creamy Mushroom Sauce are a timeless dish because they combine the comforting, universally loved flavors of potatoes and chicken, creating a meal that appeals to a wide range of tastes. The addition of fresh herbs and spices like garlic and adds depth to the patties, while the creamy mushroom sauce enriches the dish with its luxurious texture and flavor. It’s a dish that feels both indulgent and homey, satisfying cravings for both comfort food and something a bit more elevated.

This recipe has also stood the test of time because of its adaptability. You can easily modify it to fit your dietary preferences. If you want to make it gluten-free, simply replace the flour with a gluten-free alternative. You can also swap the chicken for another protein like turkey or even tofu for a vegetarian version. The creamy mushroom sauce is versatile and can be altered to suit your tastes—add some white wine, fresh thyme, or a splash of balsamic vinegar for extra layers of flavor.

The recipe’s simplicity is another reason why it’s timeless. Using everyday ingredients that are easily available, the process is straightforward and does not require complicated techniques or fancy equipment. At the same time, the dish looks elegant enough to serve at a dinner party or special occasion. It’s a perfect example of how humble ingredients, prepared thoughtfully, can result in a satisfying and unforgettable meal.

Nutrition Facts (Per Serving)

• Calories: 450 kcal
• Protein: 22 g
• Fat: 28 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Sugar: 5 g

Enjoy!

Ingredients:

1 pound breakfast sausage

1 cup Bisquick baking mix

1 cup shredded sharp cheddar cheese

4 eggs

Instructions:

Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.

Brown and crumble the breakfast sausage in a skillet over medium heat. Drain off any excess grease.

Whisk the eggs in a mixing bowl. Stir in the cheese and Bisquick, mixing well. Fold in the cooked sausage.

Evenly distribute the mixture into the muffin cups, filling each about two-thirds full.

Bake for about 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Let the muffins cool for a few minutes before serving.

These Easy Sausage Breakfast Muffins are a testament to the joy of simple, delicious food that doesn’t compromise on taste despite the minimal ingredients. They’re a hit in our household, especially with my husband, who looks forward to them each morning. Give them a try and watch these muffins become a cherished part of your breakfast routine.

Enjoy!

Ingredients:

– 1 cup fresh or frozen mango chunks
– 1 cup fresh or frozen pineapple chunks
– 1 cup coconut water
– ½ cup plain Greek yogurt
– 1 tablespoon honey (optional)
– Ice cubes (optional)

Instructions (step-by-step):

1. Add the mango chunks and pineapple chunks to a blender.

2. Pour the coconut water into the blender over the fruit.

3. Add the Greek yogurt to the blender.

4. If desired, add honey for extra sweetness.

5. Blend on high until smooth and creamy.

6. If the smoothie is too thick, add a few ice cubes and blend again.

7. Pour the smoothie into glasses and serve immediately.

Preparation Time:
5 minutes

Total Time:
5 minutes

Ingredients
-2 cups heavy whipping cream
-1 can (14 oz) sweetened condensed milk
-1 teaspoon vanilla extract

Instructions:
In a large mixing bowl, whip the heavy cream until stiff peaks form. You can use a hand mixer or a stand mixer for this.

In a separate bowl, combine the sweetened condensed milk and vanilla extract. Gently fold the whipped cream into the condensed milk mixture until well combined. Be careful not to deflate the whipped cream.

Pour the mixture into a loaf pan or a freezer-safe container. Smooth the top with a spatula. Cover with plastic wrap or an airtight lid.

Place the container in the freezer and let it freeze for at least 6 hours, or until the ice cream is firm.

Ingredients:

1 can of condensed milk
1 can of cream
1 can of pineapple chunks, drained
1 envelope of unflavored powdered gelatin
1/2 cup of hot water
Shredded coconut for decoration (optional)

Preparation:

Soak the gelatin: In a container, place the powdered gelatin and hot water. Mix well until the gelatin dissolves completely.
Mix the ingredients: In a blender, beat the condensed milk, cream and hydrated gelatin until you get a smooth cream.
Assemble the dessert: In a baking dish, alternate layers of pineapple chunks and cream. Finish with a layer of cream.
Refrigerate: Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or until firm.
Serve: Remove from the refrigerator, sprinkle with shredded coconut and serve immediately.
Tips:

Pineapple: You can use fresh, chopped pineapple or pineapple in syrup. If using fresh pineapple, remove the core and cut into cubes.
Gelatin: The gelatin will give the dessert a firmer consistency. If you prefer, you can use sheet gelatin, following the manufacturer’s instructions.
Decoration: Let your creativity run wild and decorate the dessert with fresh fruit, lemon zest or mint.
Variations:

With red fruits: Replace part of the pineapple with strawberries, raspberries or blueberries.
With coconut: Add shredded coconut to the cream mixture for a tropical touch.
With chocolate: Grate semisweet chocolate over the top of the dessert for a contrast of flavors.
This dessert is perfect for any occasion, whether it’s a family lunch or a get-together with friends.

Ingredients

For the Buns:

• • Cottage cheese (5%) – 200 g

• • Egg – 1 large
  • Sugar – 40 g
  • Vanilla sugar – 10 g

• • All-purpose flour – around 170 g (plus 30 g for working with the dough)
  • Vegetable oil – 50 g
  • Salt – a pinch

• Baking powder – 1 tsp

For the Topping:

• • Milk – for brushing the buns
  • Butter – 20 g (melted)

• Sugar – 2 tablespoons
• Cinnamon – 1 teaspoon

Step-by-Step Instructions

1. Prepare the Dough:

• • In a large mixing bowl, combine the cottage cheese, egg, sugar, vanilla sugar, a pinch of salt, and vegetable oil.

• Using an immersion blender or food processor, blend the mixture until smooth and well combined. This will give the dough a uniform texture and ensure the cottage cheese is well incorporated into the batter.

2. Incorporate the Dry Ingredients:

• • In a separate bowl, mix the flour with the baking powder.
  • Gradually add the dry ingredients to the wet mixture, stirring to combine after each addition.

• Start mixing the dough by hand or using a spatula. The dough should be soft and slightly sticky, but not too wet. If necessary, add a bit more flour (around 30 g), but be careful not to add too much, as this can make the buns dense.

3. Shape the Buns:

• • Once the dough has come together, transfer it to a lightly floured surface.
  • Divide the dough into 10 equal portions. Roll each portion into a small ball or rope-like shape.

• Form each ball into a bun shape by twisting the rope-like dough, or simply leave them as round buns.

4. Prepare for Baking:

• • Line a baking sheet with parchment paper and place the buns on the sheet, ensuring they are spaced evenly apart.
  • Brush the tops of the buns lightly with milk to help them brown nicely while baking.

5. Bake the Buns:

• • Preheat your oven to 180°C (350°F).
  • Bake the buns in the preheated oven for 15-20 minutes, or until they are golden brown on the outside and cooked through.
  • Check for doneness by inserting a toothpick into the center of one bun. If it comes out clean, the buns are ready.

6. Make the Cinnamon Sugar Coating:

• While the buns are baking, mix together 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl.
• Melt the butter and set it aside for brushing.

7. Coat the Buns:

• • Once the buns are baked, remove them from the oven and let them cool for a couple of minutes.

• • While the buns are still warm, brush them generously with the melted butter.
  • Roll the buns in the cinnamon sugar mixture until they are evenly coated.
  • Serve warm or allow them to cool completely before enjoying.

Cooking Tips:

• • Using Cottage Cheese: Cottage cheese adds moisture and softness to the dough, but if you prefer a smoother dough, you can blend the cottage cheese before adding it to the rest of the ingredients. This will help avoid any small lumps in the final buns.
  • Don’t Overwork the Dough: Be careful not to knead or mix the dough too much after adding the flour. Overworking the dough can result in dense buns.
  • Baking Time: Keep an eye on the buns while they bake. Depending on your oven, they might brown faster or slower than expected. If they start to brown too quickly, you can cover them loosely with aluminum foil for the remainder of the baking time.

 

• Customize the Coating: If you’re not a fan of cinnamon, you can skip the cinnamon sugar coating and instead brush the buns with a simple glaze made from powdered sugar and milk. This will give them a sweet, shiny finish.

Step-by-Step Instructions: How to Make Grandma’s Classic Poke Cake

Step 1: Prepare and Bake the Cake

Start by preheating your oven according to the directions on the boxed cake mix (typically 350°F or 175°C). In a large mixing bowl, prepare the cake batter following the instructions on the package, using the eggs, oil, and water.

Pour the batter into a greased 9×13-inch baking dish and bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Once the cake is done, remove it from the oven and allow it to cool slightly.

Step 2: Poke the Cake

Once the cake has cooled for about 10-15 minutes, it’s time to poke the holes! Using the handle of a wooden spoon or a straw, poke holes evenly across the surface of the cake. Be sure to poke all the way through to the bottom to allow the filling to seep into the entire cake. Make the holes about an inch apart for even flavor distribution.

Step 3: Prepare the Gelatin Filling

In a small bowl, dissolve the gelatin powder in 1 cup of boiling water. Stir until fully dissolved, then add ½ cup of cold water to cool the mixture slightly. Pour the gelatin mixture evenly over the cake, ensuring it fills the holes you’ve created.

 

Step 4: Add the Whipped Topping

Once the cake is cooled and the gelatin has set, spread a generous layer of whipped topping over the entire surface of the cake. This creamy topping adds a light, airy texture that complements the dense, flavorful cake underneath.

Step 5: Garnish and Chill

For an extra touch of flavor and visual appeal, garnish the top of the cake with fresh fruit, such as sliced strawberries, raspberries, or any fruit that complements your gelatin flavor. After garnishing, refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to firm up.

 

Tips for the Best Poke Cake

• Let the Cake Cool Slightly Before Poking: If you poke the cake while it’s too hot, the gelatin can run out too quickly and not set properly. Letting the cake cool slightly will help the filling soak in evenly.
• Use a Deep Dish: A 9×13-inch baking dish is ideal for poke cake, as it allows for plenty of room for the cake to rise and the gelatin to settle into the holes.
• Be Generous with the Whipped Topping: The whipped topping adds a light, creamy contrast to the sweet, fruity cake. Don’t skimp on it—cover the cake completely for the best texture.
• Refrigerate Before Serving: Chilling the cake is key to allowing the flavors to meld together. It also firms up the gelatin, making for a better texture when serving.

Sure! Here’s a detailed breakdown for **Savory Cabbage Pancakes**:

Introduction:

Savory Cabbage Pancakes are a delicious, crispy, and satisfying dish that brings together the wholesome flavors of cabbage with the golden, tender texture of pancakes. Ideal for breakfast, lunch, or as a side dish, these pancakes are perfect for those looking to enjoy a healthy, vegetable-packed treat. They are not only nourishing but can be easily adapted to suit a variety of diets and preferences.

Origin and Cultural Significance:

Savory cabbage pancakes are a part of various culinary traditions, notably in Eastern Europe and parts of Asia. In countries like Korea, they are known as **”Buchimgae”** or **”Kimchi Jeon”** when incorporating kimchi, while in Poland, **”Placki Z Cabbage”** are popular as a comfort food. The use of cabbage as a main ingredient is deeply rooted in cultures that value inexpensive, hearty vegetables, making these pancakes a versatile and humble dish that can be served in both everyday meals and festive occasions.

Ingredients and Quantities:

– **1 small head of cabbage** (about 3–4 cups shredded)
– **1/2 cup all-purpose flour** (or chickpea flour for a gluten-free option)
– **1/4 cup water** (adjust for batter consistency)
– **1 large egg** (or a flax egg for a vegan option)
– **1/2 teaspoon salt**
– **1/4 teaspoon pepper**
– **1/2 teaspoon garlic powder** (optional)
– **1/2 teaspoon onion powder** (optional)
– **2 tablespoons olive oil** or any neutral oil (for frying)
– **Fresh herbs** (like parsley or chives, optional)

Optional Additions:

– **Grated cheese** (like cheddar or parmesan)
– **Chopped onions** or **scallions**
– **Kimchi** (for a Korean twist)
– **Carrot** (grated, for added sweetness and color)
– **Bacon or ham** (for a savory touch)
– **Chili flakes** or **fresh ginger** (for a spicier kick)

Tips for Success:

1. **Shred cabbage finely:** Finely shredded cabbage helps the pancakes hold together and ensures an even texture.
2. **Adjust the batter consistency:** If the batter feels too thick, add more water, a tablespoon at a time. If it’s too runny, add more flour.
3. **Heat the pan well:** Ensure the oil is hot before adding the batter. This will help the pancakes become crispy.
4. **Don’t overcrowd the pan:** Fry the pancakes in batches to ensure they crisp up properly.
5. **Serve immediately:** These pancakes are best enjoyed hot and fresh.

Instructions:

1. **Prepare the Cabbage:** Shred the cabbage finely using a knife or food processor. Squeeze out excess moisture by pressing it with a clean towel or letting it rest in a colander for 10 minutes.
2. **Make the Batter:** In a large bowl, combine the shredded cabbage, flour, egg, salt, pepper, and any optional seasonings (like garlic or onion powder). Add water little by little, stirring until the batter has a thick but pourable consistency.
3. **Cook the Pancakes:** Heat 1–2 tablespoons of oil in a skillet over medium heat. Scoop about 1/4 cup of the batter and drop it into the hot pan, flattening it slightly with the back of the spoon. Fry for about 3–4 minutes per side, until golden brown and crispy.
4. **Drain and Serve:** Once cooked, transfer the pancakes to a paper towel-lined plate to remove excess oil. Serve hot with your choice of dipping sauce (soy sauce, yogurt, or even sour cream).

Description:

Savory Cabbage Pancakes are crispy on the outside, soft and tender on the inside, with the natural sweetness of cabbage and the richness of the batter. The dish is wonderfully versatile and can be made to suit any flavor profile. The cabbage contributes a satisfying crunch and nutrition, while the frying process gives it a satisfying crispness. Whether enjoyed on their own, as a side, or with a dip, these pancakes offer a delightful eating experience.

Nutritional Information (per serving, assuming 4 servings):

– **Calories:** 150–180 kcal
– **Carbohydrates:** 18–20g
– **Protein:** 4–6g
– **Fat:** 7–10g
– **Fiber:** 2–3g
– **Sodium:** 300–400mg (depends on salt added)
– **Vitamins and minerals:** Rich in vitamin C (from cabbage) and folate, with moderate levels of iron and potassium.

Conclusion:

Savory Cabbage Pancakes are a delightful combination of crispy texture and savory flavor, with the added bonus of being nutritious and versatile. They’re an excellent way to sneak in vegetables and can be tailored to your dietary preferences or any leftover ingredients you may have in your fridge. Whether you make them vegan, gluten-free, or traditional, these pancakes provide a nourishing and satisfying meal.

Recommendation and Embracing Healthful Indulgence:

For those looking to embrace a balance of indulgence and health, Savory Cabbage Pancakes are the perfect dish. They’re a great way to enjoy comfort food without compromising on nutrition. You can easily adjust the recipe to reduce the oil or incorporate more vegetables, making them an even healthier choice. Enjoy them as a guilt-free snack, or pair with a side salad to create a full meal that nourishes both body and soul.

Enjoy making these savory pancakes, and feel free to experiment with different flavors and ingredients to make them your own!

If you’re like me, balancing work and a passion for cooking can be tricky, but recipes like Apple Zucchini Bread make it all worth it. This delightful bread combines the sweetness of apples with the subtle earthiness of zucchini, making it a perfect treat for any time of the day. It’s a great way to sneak some veggies into your diet, especially if you have picky eaters at home! Plus, it uses up those zucchinis from the garden that always seem to grow faster than you can eat them!

Apple Zucchini Bread is incredibly versatile. Enjoy it warm from the oven with a little butter or cream cheese. It also pairs wonderfully with a cup of coffee or tea for a cozy breakfast or afternoon snack. For a heartier meal, serve slices alongside a bowl of your favorite soup or a fresh salad. And of course, it’s perfect on its own as a sweet finishing touch to any meal.

Apple Zucchini Bread

Servings: 10

Ingredients

1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 egg
½ cup vegetable oil
½ cup granulated sugar
¼ cup brown sugar
1 teaspoon vanilla extract
1 cup grated zucchini
1 cup peeled and grated apple
½ cup chopped nuts (optional)

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.

3. In a large bowl, beat the egg lightly, then add the oil, granulated sugar, brown sugar, and vanilla extract. Mix until well combined.

4. Stir the grated zucchini and apple into the wet mixture.

5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

6. Fold in the chopped nuts if using.

7. Pour the batter into the prepared loaf pan and smooth the top.

8. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Variations & Tips

For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour.

If you’re watching your sugar intake, try using honey or a natural sweetener in place of some of the granulated sugar.

To make it dairy-free, swap out the butter for a plant-based spread. Feel free to add a handful of raisins or dried cranberries for extra texture and flavor.

And if you’re a fan of spices, a pinch of nutmeg or cloves can add a delightful warmth to the bread.

Enjoy experimenting with different combinations to make this recipe your own!

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

Preheat the oven to 400*

Spray muffin tins with a non stick spray

Lay the crescent roll dough out flat, pinch seams together

Using a biscuit cutter, cut out 12 rounds from the dough

Press the dough into the muffin tins, including up the sides

In a large bowl, mix together the soup, thawed vegetables and the shredded chicken

Spoon the filling into each muffin cup, do not overfill

Using a pizza cutter, slice strips of dough and lay across the tops of the muffin cups

Place in the oven and bake for about 18 minutes, until the top and sides are a light golden brown.

If the top begins to brown too quickly, cover with aluminum foil and bake

Let cool and use a knife to loosen from the muffin tins.

These Garlic Cheese Potatoes are a delicious and healthier alternative to traditional fried potatoes. Baked to crispy perfection and coated with a flavorful mix of Parmesan cheese, garlic, and spices, these wedges are perfect for snacking or as a side dish. Paired with a simple homemade cheese sauce, they are sure to be a hit with everyone!

• Preparation Time

Prep Time: 15 minutes
Cook Time: 40-50 minutes
Total Time: 1 hour 5 minutes

Ingredients:

For the Potatoes:

Potatoes: 750g
Salt (for soaking): 1 tablespoon
Olive oil: 2 tablespoons
Parmesan cheese: 30-40g
Corn starch or potato starch (optional): 2 tablespoons
Oregano: 1/2 tablespoon
Red pepper powder: 1 teaspoon
Salt: To taste
Garlic, minced: 1 teaspoon
Bread crumbs: 40g

For the Cheese Sauce:

Milk: 2.5 tablespoons
Cheddar cheese: 40g
Butter: 5g
Sriracha sauce: 1 teaspoon

Directions:

1/ Prepare Potatoes:

Peel the potatoes and cut them into wedge shapes.
Soak the potato wedges in hot water with 1 tablespoon of salt for 20 minutes.
Remove the water and pat the potatoes dry with a paper towel.

2/ Season Potatoes:

Place the potatoes in a plastic bag.
Add 2 tablespoons of olive oil and shake to coat.
Add Parmesan cheese, corn starch (if using), oregano, red pepper powder, salt, and minced garlic to the bag. Shake well to evenly coat the potatoes with the seasoning.
Add bread crumbs and shake gently so the seasoning sticks.

3/ Bake Potatoes:

Preheat the oven to 365°F (185°C).
Arrange the potato wedges on parchment paper or silicone paper.
Bake for 40-50 minutes, adjusting the time as needed until the potatoes are crispy on the outside and soft inside.

4/ Make Cheese Sauce:

Combine milk, cheddar cheese, and butter in a microwave-safe bowl.
Microwave for 30 seconds until the cheese and butter are melted.
Stir in the sriracha sauce until smooth.

5/ Serve:

Transfer the baked potatoes to a plate.
Serve hot with the cheese sauce on the side for dipping.

Serving Suggestions

Serve as a side dish with grilled meats or burgers.
Enjoy as a snack with various dipping sauces like ketchup or ranch.
Pair with a fresh salad for a balanced meal.

Cooking Tips

Adjust the amount of Parmesan cheese to your taste.
Skip the corn starch for a lighter version.
Use fresh garlic for an even more intense garlic flavor.

I had a lot of chops to cook. So, to cut down on the time, I cooked them this way and produced a chop that was super moist and melt-in-your-mouth tender. No knife needed.

Blue Ribbon Recipe
It’s the technique that makes these pork chops so good. Searing the outside locks in juices while they bake in the oven. They have a simple seasoning blend that can be adjusted with your favorite spices. Bone-in or boneless pork chops can be used for this recipe. We opted for a thicker bone-in pork chop. It was cooked perfectly and served alongside mashed potatoes and a veggie for a comforting dinner.

Ingredients For pork chops that melt in your mouth

8 pork chops, pork cube steaks, or boneless chicken
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/2 tsp black pepper
1/2 tsp paprika
1 c flour or Panko crumbs
canola oil or olive oil.

How To Make pork chops that melt in your mouth?

How To Make pork chops that melt in your mouth?

We only made 6 pork chops. This recipe can be scaled up or down.

1.Place just enough oil in a skillet to barely cover the bottom. Heat to med-high heat.

2.Preheat oven to 375 degrees.

3.Mix together the granulated garlic, granulated onion, black pepper, and paprika. Rub seasoning on pork chops.

4.In the meantime, lightly flour chops. If using Panko you might need to rub a little olive oil on the meat to help the Panko adhere.

5.Lightly brown on both sides of the chops.

6.Place pork chops on a baking sheet (you can spray the baking sheet with spray oil but not needed unless the pork is very lean).

7.Pop in 375 oven for 25 to 35 min. depending on the thickness of the chops.

8.I’ve had a number of people ask why dirty two pans. Just put the skillet in the oven. That would work perfectly unless you are cooking more than a skillet will hold which I normally do. So it’s either dirty two skillets or a skillet and a baking sheet. Also, a lot of times to save time I brown them on the electric griddle that I’ve generously added oil to, then place them on a baking sheet and in the oven. This way I can do 6 – 8 at one time.

NOTE: If using cube steak, reduce oven time to about 20 minutes.