PST-Algerie

Category: Recipes

  • Sliced Baked Potatoes

    Sliced Baked Potatoes

    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!

  • Scalloped Potatoes

    Scalloped Potatoes

    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.

  • SMOTHERED CHICKEN WITH CREAMED SPINACH, BACON, MUSHROOMS

    SMOTHERED CHICKEN WITH CREAMED SPINACH, BACON, MUSHROOMS

    Smothered Chicken with Creamed Spinach, Bacon, Mushrooms – a delicious way to cook boneless, skinless chicken breasts! Your chicken is guaranteed to be moist and tender. Comfort food and healthy ingredients all in one dish!

    Ingredients:

    Chicken:

    1 tablespoon butter
    1.5 lb chicken breast skinless, boneless (4 small chicken breast or 2 large chicken breast, halved)
    salt
    ¼ teaspoon lemon pepper seasoning
    ¼ teaspoon paprika
    Creamed spinach:
    1 tablespoon vegetable oil
    10 oz spinach fresh
    4 garlic cloves minced
    ⅔ cup half and half
    ⅔ cup mozzarella cheese shredded

    Other Ingredients:

    1 tablespoon vegetable oil
    4 oz mushrooms sliced
    4 slices bacon cooked, chopped
    4 slices Pepper Jack cheese or Monterey Jack Cheese with Jalapenos

    How To Make Smothered Chicken with Creamed Spinach, Bacon And Mushrooms

    Preheat the oven to 375 F.

    Butter the bottom of the baking dish (I used an oval casserole dish measured 13 inches x 9 inches x 4 inches deep).

    Generously season chicken breasts on both sides with salt, lemon pepper seasoning and a small amount of paprika. Place the chicken breasts, flat side down, into the greased baking dish and bake for 15-20 minutes at 375 F.

    How to make creamed spinach:

    In the mean time, heat 1 tablespoon vegetable oil in a large skillet on medium heat. Add spinach and cook for only 1 or 2 minutes, covered, until the spinach is thoroughly heated through and start to wilt. Remove from heat. Add minced garlic and half and half. Bring to boil. Add shredded mozzarella cheese and keep stirring, on high heat, until mozzarella cheese starts to melt – about 30 seconds. Reduce heat to simmer and keep stirring until you have a nice, smooth creamed spinach – about 30 seconds or 1 more minute. Season with salt to your taste. Remove from heat.

    Cook mushrooms:

    In a separate pan, heat 1 tablespoon vegetable oil. Add sliced mushrooms and cook on high-medium heat for 1-2 minutes until mushroom caramelize. Do not salt mushrooms or it will prevent the caramelization.

    Smothered chicken assembly:

    Remove the chicken breasts from the oven (you baked them for 15-20 minutes). Top each chicken breast with the creamed spinach, chopped cooked bacon, cooked mushrooms and broken slices of pepper jack cheese. Bake in the oven, uncovered for 15-20 more minutes, until chicken is cooked through, no longer pink in the center, and the juices run clear. Broil for the last 2-4 minutes, if desired, being careful not to burn the cheese on top.

  • Discover Hot Spinach Artichoke Dip: A Classic Party Favorite

    Discover Hot Spinach Artichoke Dip: A Classic Party Favorite

    Dive into the warm, creamy embrace of Hot Spinach Artichoke Dip, a crowd-pleasing appetizer that’s perfect for any gathering or a cozy night in. This beloved dip combines tender artichoke hearts, nutritious spinach, and a rich, cheesy blend, all baked to bubbly perfection. It’s a flavor-packed dish that’s not only irresistible but also easy to whip up, making it an ideal choice for last-minute entertaining or as a luxurious treat to enjoy with your favorite crunchy accompaniments. Whether you’re hosting a party, looking for the perfect potluck dish, or simply craving a comforting snack, this hot spinach artichoke dip promises to deliver satisfaction in every scoop.

    The first time I made Hot Spinach Artichoke Dip was for a casual game night with friends. Seeking something simple yet indulgent, I stumbled upon this recipe and decided to give it a try. As the dip baked, filling the kitchen with its tantalizing aroma, anticipation grew. The moment it hit the table, it became the star of the night. Friends gathered around, eager for a taste, and with each bite, the room filled with compliments and requests for the recipe.

    This dip quickly became my go-to dish for gatherings, earning a reputation as a must-have at every event. It’s more than just an appetizer; it’s a catalyst for laughter, conversation, and shared enjoyment, a reminder of the joy that good food can bring to any occasion.

     

     

    Why You’ll Love Hot Spinach Artichoke Dip

    • Decadently Creamy: A luxurious blend of cheeses and creamy ingredients creates an irresistible texture.
    • Flavorful: The combination of artichokes, spinach, and seasonings offers a depth of flavor that’s both rich and satisfying.
    • Versatile: Perfect with a variety of dippers, from tortilla chips and bread to fresh veggies.
    • Easy to Make: Simple ingredients and straightforward preparation make this dip a stress-free addition to any menu.

    Ingredients Notes For Hot Spinach Artichoke Dip

    • Artichoke Hearts: Canned or frozen and thawed, chopped into bite-sized pieces.
    • Spinach: Fresh spinach wilted and chopped, or frozen spinach thawed and squeezed dry.
    • Cream Cheese: The base of the dip, providing a creamy texture.
    • Sour Cream and Mayonnaise: Add richness and tanginess to the dip.
    • Cheeses: A mix of mozzarella and Parmesan for meltiness and flavor.
    • Garlic: Fresh minced garlic for a punch of flavor.
    • Seasonings: Adjust to taste with salt, pepper, and optional red pepper flakes for a bit of heat.

    Recipe Steps

    1. Prep Ingredients: Preheat your oven. Wilt fresh spinach if using, and chop artichokes.
    2. Mix Dip Base: In a large bowl, combine cream cheese, sour cream, mayonnaise, garlic, and seasonings until smooth.
    3. Add Veggies and Cheese: Fold in the spinach, artichokes, and half of the cheeses.
    4. Bake: Transfer the mixture to a baking dish, top with remaining cheese, and bake until golden and bubbly.
    5. Serve: Let it cool slightly before serving warm with your choice of dippers.

    Storage Options

    • Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warm.

    Ingredients

    • Frozen spinach: 10 oz about 280g, thawed and squeezed dry
    • Canned artichoke hearts: 14 oz about 400g, drained and chopped
    • Cream cheese: 8 oz 225g, softened
    • Sour cream: 1/2 cup
    • Mayonnaise: 1/2 cup
    • Garlic: 2 cloves minced
    • Grated Parmesan cheese: 1/2 cup
    • Shredded mozzarella cheese: 1 cup divided
    • Salt and pepper: to taste
    • Crushed red pepper flakes: a pinch optional, for a bit of heat
    • Fresh parsley: chopped for garnish (optional)

    Instructions

    Preheat the Oven:

    • Preheat your oven to 375°F (190°C).

    Mix the Dip Ingredients:

    • In a large bowl, combine the thawed and squeezed dry spinach, chopped artichoke hearts, softened cream cheese, sour cream, mayonnaise, minced garlic, grated Parmesan cheese, half of the shredded mozzarella cheese, salt, pepper, and crushed red pepper flakes (if using). Mix well until all ingredients are evenly distributed.

    Transfer to a Baking Dish:

    • Transfer the mixture to a baking dish (a 9-inch pie dish or a similar sized baking dish works well). Smooth the top with a spatula.

    Add More Cheese:

    • Sprinkle the remaining shredded mozzarella cheese evenly over the top of the dip.

    Bake:

    • Bake in the preheated oven for about 20-25 minutes, or until the dip is bubbly and the cheese on top is golden brown.

    Garnish and Serve:

    • Remove the dip from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired.
    • Serve hot with tortilla chips, sliced baguette, vegetable sticks, or crackers for dipping.
  • How to Make Maryland Crab Cakes

    How to Make Maryland Crab Cakes

    Experience the delicious taste of the Chesapeake Bay with “Maryland’s Finest: Authentic Crab Cakes.” These classic crab cakes are made with succulent lump crab meat, seasoned to perfection, and lightly pan-fried to achieve a crispy, golden crust. Perfect for a special dinner or a taste of Maryland anytime, these crab cakes are sure to impress with their rich flavor and delicate texture.

    The first time I made Maryland Crab Cakes, it was for a family celebration. My husband, a seafood enthusiast, was thrilled and skeptical at the same time. He didn’t believe homemade crab cakes could match the ones from his favorite seaside restaurant. But as soon as he took his first bite, his doubts vanished. Now, it’s a staple in our household, especially during summer get-togethers. Our kids have even started requesting them for their birthdays! This recipe has become a cherished part of our family’s culinary traditions, always bringing smiles and satisfaction.

    Why You’ll Love Maryland Crab Cakes:

    • Authentic Flavor: True to Maryland tradition with minimal filler to let the crab shine.
    • Simple Ingredients: Fresh, easy-to-find ingredients.
    • Versatile: Perfect for appetizers, main courses, or sandwiches.
    • Deliciously Crispy: A perfect golden-brown crust with a tender interior.

     

     

    Ingredients Notes For Maryland Crab Cakes:

    • Crab Meat: Fresh lump crab meat for the best texture and flavor.
    • Mayonnaise: Adds moisture and helps bind the ingredients.
    • Egg: Helps hold the crab cakes together.
    • Mustard: Dijon or yellow mustard for a bit of tang.
    • Worcestershire Sauce: Adds depth of flavor.
    • Old Bay Seasoning: Essential for that classic Maryland flavor.
    • Parsley: Fresh, chopped for color and flavor.
    • Lemon Juice: Freshly squeezed for brightness.
    • Breadcrumbs: Just enough to bind the crab cakes without overpowering the crab.
    • Butter and Oil: For frying, creating a perfect golden crust.

     

     

    Recipe Steps:

    1. Prepare the Crab Mixture:
      • In a large mixing bowl, gently combine 1 pound of fresh lump crab meat, 1/4 cup of mayonnaise, 1 large egg, 1 teaspoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, 1 tablespoon of chopped fresh parsley, 1 teaspoon of Old Bay seasoning, and 1 tablespoon of fresh lemon juice. Carefully fold the ingredients together to avoid breaking up the crab meat too much.
    2. Add Breadcrumbs:
      • Add 1/4 cup of breadcrumbs to the mixture. Gently fold until the mixture just comes together. You can add more breadcrumbs if necessary, but be careful not to add too much.
    3. Shape the Crab Cakes:
      • Form the crab mixture into 6-8 patties, about 3 inches wide and 1 inch thick. Place the patties on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them set.
    4. Cook the Crab Cakes:
      • Heat 2 tablespoons of butter and 2 tablespoons of oil in a large skillet over medium-high heat. Once the butter is melted and the oil is hot, add the crab cakes to the skillet. Cook for 4-5 minutes on each side, or until golden brown and crispy.
    5. Serve:
      • Serve the crab cakes hot with lemon wedges, tartar sauce, or your favorite seafood sauce. Garnish with additional parsley if desired.

     

     

    Storage Options:

    • Refrigerate: Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven before serving.
    • Freeze: Freeze uncooked crab cakes on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight before cooking.

     

     

    Variations & Substitutions:

    • Spicy: Add a pinch of cayenne pepper or finely chopped jalapeño for a spicy kick.
    • Herbs: Add fresh dill or chives for a different flavor profile.
    • Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers.

    Ingredients

    • 1 pound of fresh crab meat picked over for shells
    • 0.5 cup of mayonnaise
    • 1 large egg beaten
    • 1 tablespoon of Dijon mustard
    • 1 tablespoon of Worcestershire sauce
    • 1 tablespoon of lemon juice
    • 1 teaspoon of Old Bay seasoning
    • 0.5 cup of finely crushed saltine crackers
    • 2 tablespoons of chopped fresh parsley
    • 1/4 teaspoon of black pepper
    • 2 tablespoons of unsalted butter
    • Lemon wedges for serving
    • Tartar sauce for serving

    Instructions

    • Prepare the Crab Mixture: In a large mixing bowl, combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and black pepper. Mix well until all ingredients are thoroughly combined.
    • Add Crab Meat and Crackers: Gently fold in the crab meat and crushed saltine crackers until just combined. Be careful not to break up the crab meat too much. Add the chopped parsley and mix gently.
    • Form the Crab Cakes: Shape the mixture into 8 equal-sized patties, about 1 inch thick. Place the patties on a baking sheet lined with parchment paper. Cover and refrigerate for at least 1 hour to help them firm up.
    • Cook the Crab Cakes: In a large skillet, melt the butter over medium heat. Add the crab cakes to the skillet in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes per side, or until the crab cakes are golden brown and crispy on the outside and heated through.
    • Serve: Transfer the cooked crab cakes to a serving platter. Serve immediately with lemon wedges and tartar sauce on the side.
  • The Best Cheesy Mashed Potatoes Recipes You Must Try

    The Best Cheesy Mashed Potatoes Recipes You Must Try

    Cheesy Mashed Potatoes take the classic comfort food to new heights by incorporating rich, melty cheese into the creamy, buttery base of traditional mashed potatoes. This dish is the ultimate side for any meal, offering a decadent twist that’s sure to please cheese lovers and potato aficionados alike. Perfect for holiday feasts, family dinners, or any occasion that calls for a bit of indulgence, these mashed potatoes are not only delicious but also easy to prepare, making them a must-try for anyone looking to elevate their culinary experience.

    The inspiration to create Cheesy Mashed Potatoes came from a desire to combine two of my greatest food loves: the comforting simplicity of mashed potatoes and the irresistible allure of melted cheese. The first time I experimented with adding cheese to my usual mashed potato recipe, the result was nothing short of a revelation. The creamy potatoes took on a new depth of flavor and richness that was met with rave reviews from family and friends.

    From that moment, Cheesy Mashed Potatoes became a staple at our gatherings, requested for every occasion and celebrated for their comforting warmth and gourmet flair. This dish not only elevated our meals but also sparked a passion for reinventing classic recipes with simple, flavorful twists.

    Why You’ll Love Cheesy Mashed Potatoes

    • Rich and Creamy: The addition of cheese transforms the texture and taste into something extraordinary.
    • Versatile: Perfect as a side for nearly any main course, from steak to poultry to vegetables.
    • Customizable: Easily adaptable with different types of cheese or add-ins to suit your taste.
    • Comforting: Offers the familiar, heartwarming experience of mashed potatoes with a luxurious upgrade.

    Ingredients Notes For Cheesy Mashed Potatoes

    • Potatoes: Choose starchy potatoes like Russets or Yukon Golds for the creamiest texture.
    • Cheese: Sharp cheddar, Gruyère, or a blend of your favorites for maximum flavor.
    • Butter and Cream: Provide the rich, silky base that makes mashed potatoes so irresistible.
    • Seasonings: Garlic, salt, and pepper enhance the natural flavors and complement the cheese.

    Recipe Steps

    1. Boil the Potatoes: Peel and cut the potatoes into even chunks, then boil until tender.
    2. Mash: Drain the potatoes and return them to the pot. Mash them to your desired consistency.
    3. Add Creaminess: Mix in butter and cream until the potatoes are smooth and creamy.
    4. Cheese It Up: Fold in the shredded cheese and any desired seasonings until the cheese is melted and evenly distributed.
    5. Serve: Top with additional butter or cheese, if desired, and serve warm.

    Storage Options

    • Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven, adding a splash of milk if needed.
    • Freeze: Freeze in an airtight container for up to 1 month. Thaw overnight in the refrigerator and reheat thoroughly.

    Ingredients

    • Potatoes: 2 lbs about 900g, peeled and cut into chunks (Yukon Gold or Russet potatoes work well)
    • Butter: 1/2 cup 1 stick, plus more for topping if desired
    • Cream cheese: 4 oz about 115g, softened
    • Sour cream: 1/2 cup
    • Milk or heavy cream: 1/2 cup warmed (adjust based on desired consistency)
    • Sharp cheddar cheese: 1 cup shredded, plus more for topping
    • Garlic powder: 1 teaspoon optional for added flavor
    • Salt and pepper: to taste
    • Green onions or chives: chopped for garnish

    Instructions

    Cook the Potatoes:

    • Place the potato chunks in a large pot and cover with cold water. Add a 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.

    Drain and Mash:

    • Drain the potatoes well and return them to the pot. Use a potato masher to mash the potatoes to your desired consistency.

    Add Creaminess and Flavor:

    • While the potatoes are still hot, add the butter, cream cheese, and sour cream. Stir until the butter and cream cheese are melted and the mixture is smooth.

    Mix in the Cheese:

    • Gradually add the warmed milk or heavy cream, stirring until the mashed potatoes reach your preferred consistency. Stir in the shredded cheddar cheese, garlic powder (if using), salt, and pepper. Continue to stir until the cheese is melted and the potatoes are creamy and well-seasoned.

    Bake (Optional):

    • For a baked version with a crispy top, transfer the mashed potatoes to a greased baking dish. Sprinkle additional shredded cheddar cheese over the top and dot with small pieces of butter.
    • Bake in a preheated 375°F (190°C) oven for 20-25 minutes, or until the cheese is bubbly and golden.

    Garnish and Serve:

    • Garnish the cheesy mashed potatoes with chopped green onions or chives before serving.
  • Making Quick and Delicious Crockpot Ranch Pork Chops and Potatoes

    Making Quick and Delicious Crockpot Ranch Pork Chops and Potatoes

    Dive into the heart of comfort food with Crockpot Ranch Pork Chops and Potatoes, a dish that effortlessly blends the savory flavors of ranch-seasoned pork chops with the hearty wholesomeness of potatoes. This recipe is a godsend for those bustling days when time is scarce but the desire for a home-cooked meal is abundant. Let your crockpot do the heavy lifting as you enjoy the simplicity of preparation and the luxury of coming home to a delicious, ready-to-serve dinner. Perfect for family meals, this dish promises tenderness, flavor, and the ease of one-pot cooking.

    Why You’ll Love Crockpot Ranch Pork Chops and Potatoes:

    • Minimal Prep Time: A quick assembly in the morning means you can go about your day with dinner already on its way.
    • Flavorful & Tender: The slow cooking process infuses the pork chops with ranch seasoning, while ensuring they stay moist and tender.
    • Versatile Side: Works beautifully with a variety of sides, though it’s already a complete meal with the included potatoes.
    • Family Favorite: A comforting, savory dish that’s bound to please the whole family, including picky eaters.

    Ingredients Notes For Crockpot Ranch Pork Chops and Potatoes:

    • Pork Chops: Bone-in or boneless pork chops work well; thicker cuts tend to stay juicier.
    • Potatoes: Small red or gold potatoes are ideal for their ability to hold their shape and flavor after slow cooking.
    • Ranch Seasoning: A packet of ranch dressing mix provides a simple, flavorful seasoning that perfectly complements both pork and potatoes.
    • Chicken Broth: Adds moisture for the pork chops and potatoes to cook in, enhancing the overall flavor of the dish.
    • Garlic & Onions: These aromatics add depth to the dish’s flavor profile and meld beautifully with the ranch seasoning.

    Recipe Steps:

    1. Layer the Ingredients: Begin by placing sliced onions at the bottom of the crockpot. Arrange the pork chops over the onions, then surround them with halved potatoes.
    2. Season: Sprinkle the ranch seasoning evenly over the pork chops and potatoes. Add minced garlic for an extra flavor boost.
    3. Add Liquid: Pour chicken broth over the ingredients, ensuring there’s enough liquid to keep everything moist during cooking.
    4. Cook: Cover and set your crockpot to cook on low for 6-8 hours or on high for 3-4 hours, until the pork chops are tender and the potatoes are cooked through.
    5. Serve: Dish out the pork chops and potatoes, garnishing with fresh herbs like parsley if desired. A side of green beans or a simple salad complements this meal nicely.

    Storage Options:

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

    Ingredients

    • 4 boneless pork chops about 1/2 inch thick
    • 1.5 pounds baby potatoes halved or quartered depending on size
    • 1 packet ranch dressing mix about 1 ounce or 2 tablespoons
    • 1 can 10.5 ounces cream of chicken soup (or cream of mushroom soup)
    • 1/2 cup chicken broth or water
    • 1/2 cup sour cream optional, for a creamier sauce
    • Garlic powder to taste
    • Salt and pepper to taste
    • Fresh parsley or chives chopped (for garnish)

    Instructions

    Prepare the Ingredients:

    • Wash the baby potatoes and cut them into halves or quarters, depending on their size, so they cook evenly.
    • Season the pork chops on both sides with salt, pepper, and a little garlic powder to taste.

    Layer Potatoes in Crockpot:

    • Place the cut potatoes at the bottom of the crockpot. Sprinkle half of the ranch dressing mix over the potatoes.

    Add Pork Chops:

    • Lay the seasoned pork chops on top of the potatoes.

    Mix the Soup Mixture:

    • In a bowl, mix together the cream of chicken soup, chicken broth, sour cream (if using), and the remaining ranch dressing mix until well combined. If you prefer a thinner sauce, you can add a little more broth or water to adjust the consistency.

    Cook:

    • Pour the soup mixture over the pork chops and potatoes in the crockpot. Try to spread it evenly.
    • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork chops are tender and the potatoes are cooked through.

    Serve:

    • Carefully remove the pork chops and potatoes from the crockpot, being mindful of the hot liquid. Plate the pork chops and potatoes, and spoon some of the sauce from the crockpot over the top.
    • Garnish with freshly chopped parsley or chives before serving.
  • A Delicious Vegetarian Dish: Easy Eggplant Lasagna Recipe

    A Delicious Vegetarian Dish: Easy Eggplant Lasagna Recipe

    A Delicious Vegetarian Dish: Easy Eggplant Lasagna Recipe

    Dive into the rich flavors of this easy eggplant lasagna, combining hearty vegetables with creamy cheeses, all layered in a vibrant tomato sauce. This highly rated dish is perfect for anyone looking for a meal that is both delicious and satisfying, sure to please everyone at the table. Whether you’re a vegetarian or simply looking to incorporate more vegetables into your diet, this eggplant lasagna recipe is a must-try.

    Ingredients

    2 eggplants, sliced into 1/4 inch rounds

    1 tablespoon salt, plus more to taste

    140 grams (5 ounces) spinach

    4 tablespoons ricotta cheese

    1 onion, chopped

    1 green pepper, chopped

    1 can (15 ounces) crushed tomatoes

    2 cans (15 ounces each) diced tomatoes, one seasoned with Italian spices

    Olive oil for cooking

    Italian herbs to taste

    200 grams shredded mozzarella cheese

    30 grams grated Parmesan cheese

     

     

    Instructions

    Prepare the Eggplants:

    Preheat the oven to 190°C (375°F).

    Arrange the eggplant slices on a baking sheet, sprinkle with 1 tablespoon of salt, and let them sit for 30 minutes to draw out moisture.

    Cook the Vegetables:

    In a pan over medium heat, sauté the onion and green pepper in olive oil until tender.

    Add the diced tomatoes from both cans, the crushed tomatoes, and Italian herbs. Simmer for 15 minutes.

    Rinse the eggplant slices to remove the salt, then pat them dry with paper towels.

    Prepare the Ricotta Mixture:

    In a separate bowl, combine the ricotta cheese, spinach, a pinch of salt, and pepper. Mix well.

    Assemble the Lasagna:

    Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish.

    Layer eggplant slices over the sauce, then spread the ricotta mixture on top.

     

     

    Repeat layers of sauce, eggplant, and ricotta mixture until all ingredients are used.

    Top with shredded mozzarella and grated Parmesan cheese.

    Bake:

    Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly.

    Serve:

    Allow the lasagna to cool for 10 minutes before serving.

    Tips for Success

    Sweating the Eggplant: Salting the eggplant slices helps to remove excess moisture and bitterness, an essential step.

    Layer Evenly: Ensuring even layers helps create a well-structured lasagna that is easy to serve.

    Cheese Variety: Experiment with different types of cheese for varied flavors and textures.

    Health Benefits

    Eggplant is a fiber-rich, low-calorie vegetable loaded with vitamins, minerals, and antioxidants. Paired with spinach and tomatoes, this dish is a nutrient powerhouse, promoting heart health and providing substantial dietary fiber for good digestion.

    FAQs

    Q: Can this dish be made ahead of time?

    A: Yes, you can assemble the lasagna a day in advance and refrigerate it. Bake it fresh for a hot and delicious meal.

    Q: How can I make this recipe vegan?

    A: Substitute the cheeses with vegan alternatives and ensure any bread crumbs used are vegan-friendly.

    Final Thoughts

    This easy eggplant lasagna is not only delicious but also a healthier alternative to traditional lasagna. Loaded with vegetables, layered with flavorful sauces, and topped with melted cheese, it’s perfect for family dinners or special occasions. Try this recipe and discover why everyone loves this delightful twist on a classic dish.

  • How to Make Three Cheese Quiche

    How to Make Three Cheese Quiche

    Delight in the rich, creamy flavors of “Elegant Brunch: Three Cheese Quiche.” This savory pie features a flaky, buttery crust filled with a luscious blend of three cheeses, eggs, and cream. Perfect for breakfast, brunch, or a light dinner, this quiche is as versatile as it is delicious, and sure to impress your family and friends.

    Why You’ll Love Three Cheese Quiche:

    • Rich and Creamy: A decadent filling with a blend of three cheeses.
    • Elegant Presentation: Perfect for entertaining or a special brunch.
    • Versatile: Great for any meal of the day.
    • Easy to Make: Simple ingredients and straightforward preparation.

    Ingredients Notes For Three Cheese Quiche:

    • Pie Crust: Store-bought or homemade, for a flaky base.
    • Cheese: A mix of Gruyère, Cheddar, and Parmesan for a rich flavor.
    • Eggs: Provides structure and richness.
    • Heavy Cream: Creates a creamy texture.
    • Milk: Lightens the custard without sacrificing creaminess.
    • Onion: Finely chopped, adds depth of flavor.
    • Garlic: Minced for an aromatic boost.
    • Salt and Pepper: To taste.
    • Nutmeg: Optional, for a subtle warmth.
    • Fresh Herbs: Optional, such as parsley or chives for garnish.

    Recipe Steps:

    1. Preheat the Oven:
      • Preheat your oven to 375°F (190°C). If using a store-bought pie crust, follow the package instructions for pre-baking.
    2. Prepare the Pie Crust:
      • Roll out your pie crust and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes, then remove weights and parchment, and bake for an additional 5 minutes until lightly golden. Let cool.
    3. Prepare the Filling:
      • In a medium bowl, whisk together 4 large eggs, 1 cup of heavy cream, and 1/2 cup of milk. Stir in 1 cup of grated Gruyère, 1 cup of shredded Cheddar, and 1/2 cup of grated Parmesan cheese. Add 1/2 cup of finely chopped onion and 2 minced garlic cloves. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of nutmeg if using.
    4. Assemble the Quiche:
      • Pour the cheese and egg mixture into the pre-baked pie crust. Spread the filling evenly.
    5. Bake:
      • Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown. If the crust edges brown too quickly, cover them with foil or a pie shield.
    6. Cool and Serve:
      • Allow the quiche to cool for at least 10 minutes before slicing. Garnish with fresh herbs like parsley or chives if desired. Serve warm or at room temperature.

    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 baked quiche tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven.

    Ingredients

    • For the Crust:
    • 1 pre-made pie crust or homemade if preferred
    • For the Filling:
    • 4 large eggs
    • 1 cup heavy cream
    • 1/2 cup milk
    • 1/2 cup grated Gruyère cheese
    • 1/2 cup grated cheddar cheese
    • 1/2 cup crumbled feta cheese
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon nutmeg
    • 2 tablespoons chopped fresh herbs such as chives, parsley, or thyme

    Instructions

    • Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
    • Prepare the Pie Crust:
    • Place the pie crust in a 9-inch pie dish. Crimp the edges for a decorative touch.
    • Prick the bottom of the crust with a fork to prevent bubbling.
    • Pre-bake the crust for about 8 minutes to help it set up and prevent sogginess. Remove from oven and let cool slightly.
    • Make the Filling:
    • In a large mixing bowl, whisk together the eggs, heavy cream, and milk until well combined.
    • Stir in the grated Gruyère, cheddar, and crumbled feta cheese.
    • Season with salt, pepper, and nutmeg.
    • Mix in the chopped fresh herbs.
    • Assemble the Quiche:
    • Pour the filling into the pre-baked pie crust, making sure the ingredients are evenly distributed.
    • Bake the Quiche:
    • Bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is lightly golden.
    • To check if it’s done, insert a knife into the center of the quiche; it should come out clean.
    • Cool and Serve:
    • Let the quiche cool for at least 10 minutes before slicing. This resting time helps the filling set up and makes slicing easier.
    • Cut into wedges and serve warm.
  • How to Make A Family Favorite Creamy Cheeseburger Soup

    How to Make A Family Favorite Creamy Cheeseburger Soup

    Warm up with a bowl of “Creamy Comfort: Slow Cooker Cheeseburger Soup,” a deliciously creamy and hearty soup that captures all the flavors of a classic cheeseburger. This easy-to-make soup is perfect for busy weeknights or lazy weekends, delivering a comforting meal with minimal effort. Packed with ground beef, potatoes, cheese, and all the fixings, this soup is sure to become a family favorite.

    Why You’ll Love Creamy Slow Cooker Cheeseburger Soup:

    • Rich and Creamy: A luscious, cheesy broth that’s full of flavor.
    • Hearty and Filling: Packed with beef, potatoes, and vegetables.
    • Easy to Make: Simple ingredients and effortless preparation in the slow cooker.
    • Family-Friendly: Loved by both kids and adults.

     

    Ingredients Notes For Creamy Slow Cooker Cheeseburger Soup:

    • Ground Beef: Lean ground beef for a rich, meaty base.
    • Potatoes: Russet or Yukon Gold potatoes, diced.
    • Carrots: Chopped, for added sweetness and nutrition.
    • Celery: Chopped, for extra crunch and flavor.
    • Onion: Finely chopped, for depth of flavor.
    • Garlic: Minced, for an aromatic boost.
    • Broth: Chicken or beef broth for a flavorful base.
    • Cheese: Shredded cheddar cheese for a rich, cheesy broth.
    • Cream Cheese: Adds creaminess to the soup.
    • Milk: Helps create a creamy texture.
    • Flour: Thickens the soup.
    • Butter: For sautéing vegetables and adding richness.
    • Salt and Pepper: To taste.
    • Optional Toppings: Crumbled bacon, chopped pickles, diced tomatoes, shredded lettuce, and additional cheese.

    Recipe Steps:

    1. Cook the Ground Beef:
      • In a large skillet over medium heat, cook 1 pound of lean ground beef until browned. Drain any excess fat and transfer the beef to the slow cooker.
    2. Sauté the Vegetables:
      • In the same skillet, melt 2 tablespoons of butter. Add 1 finely chopped onion, 2 minced garlic cloves, 2 chopped carrots, and 2 chopped celery stalks. Cook until the vegetables are tender, about 5 minutes. Transfer the sautéed vegetables to the slow cooker.
    3. Add the Potatoes and Broth:
      • Add 4 cups of diced potatoes to the slow cooker. Pour in 4 cups of chicken or beef broth. Season with salt and pepper to taste. Stir to combine.
    4. Cook:
      • Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender.
    5. Make the Cheese Sauce:
      • About 30 minutes before serving, melt 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for 1-2 minutes to form a roux. Gradually whisk in 2 cups of milk and continue to cook, stirring constantly, until the mixture is thickened and smooth. Add 2 cups of shredded cheddar cheese and 8 ounces of cream cheese, stirring until melted and well combined.
    6. Combine and Serve:
      • Pour the cheese sauce into the slow cooker and stir to combine. Cover and cook on low for an additional 20-30 minutes, until the soup is heated through and creamy. Adjust seasoning with salt and pepper if needed.
    7. Serve:
      • Ladle the soup into bowls and top with your favorite cheeseburger toppings such as crumbled bacon, chopped pickles, diced tomatoes, shredded lettuce, and additional cheese.

     

     

    Storage Options:

    • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
    • Freeze: Freeze the soup (without the toppings) in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.

    Ingredients

    • 1 pound ground beef
    • 1 medium onion diced
    • 3 cloves garlic minced
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon paprika
    • 2 cups chicken or beef broth
    • 1 can 14.5 oz diced tomatoes
    • 2 cups diced potatoes peeled if desired
    • 1 cup diced carrots
    • 1/2 cup diced celery
    • 2 cups shredded cheddar cheese
    • 1 cup heavy cream or half-and-half
    • 1/4 cup all-purpose flour optional, for thickening
    • 3/4 cup sour cream
    • Pickles diced tomatoes, and additional shredded cheese, for garnish

    Instructions

    • Prep the Meat:
    • In a skillet over medium heat, brown the ground beef with the diced onion and minced garlic until the meat is no longer pink and the onions are translucent. Drain any excess fat.
    • Season the beef with salt, pepper, and paprika. Transfer the mixture to the slow cooker.
    • Add Vegetables and Broth:
    • To the slow cooker, add the chicken or beef broth, canned diced tomatoes, diced potatoes, carrots, and celery. Stir to combine.
    • Cook the Soup:
    • Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
    • Add Dairy Ingredients:
    • About 30 minutes before serving, if you prefer a thicker soup, whisk the flour into the heavy cream until smooth, then stir this mixture into the soup. If you don’t need to thicken the soup, simply stir in the heavy cream.
    • Add the shredded cheddar cheese and stir until melted and well incorporated.
    • Finish with Sour Cream:
    • Just before serving, stir in the sour cream for extra creaminess and adjust the seasoning if necessary.
    • Serve:
    • Ladle the soup into bowls.
    • Garnish with additional shredded cheese, diced pickles, and tomatoes if desired.
  • This recipe is absolutely fantastic! It tastes even better the next day… if you have the patience to wait!

    This recipe is absolutely fantastic! It tastes even better the next day… if you have the patience to wait!

    This recipe is absolutely fantastic! It tastes even better the next day… if you have the patience to wait!
    Three Cheese Sausage Lasagna Roll-Ups (Serves 6)
    On cold nights in the Midwest, nothing beats these roll-ups of three cheese sausage lasagna. Combining the robust flavors of sausage with creamy cheeses, this meal is made even easier to serve by encasing all the ingredients in rolls. Your family is sure to enjoy this unique take on traditional lasagna, especially if you have little ones who like to pitch in while you cook. The roll-up structure also makes it easy to regulate portions.
    To balance the richness of this meal, serve it with a fresh side salad dressed with a tart balsamic vinaigrette. Warm, crusty ciabatta or garlic bread can complement the dish and soak up all the flavorful sauce. Steamed green beans or roasted broccoli would be perfect finishing touches if you’re going for the whole monty.
    Ingredients
    12 cooked and drained lasagna noodles
    1 lb. crumbled, cooked Italian sausage
    1/3 cup ricotta cheese
    1 cup shredded mozzarella cheese
    1/4 cup grated Parmesan cheese
    1 large beaten egg
    2 cups marinara sauce
    2 teaspoons minced fresh parsley
    1/2 teaspoon basil
    1/2 teaspoon garlic powder
    Salt and pepper to taste
    Instructions
    Preheat your oven to 375°F (190°C).
    In a mixing bowl, combine ricotta, half of the mozzarella, half of the Parmesan, beaten egg, parsley, basil, garlic powder, salt, and pepper. Mix thoroughly.
    Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
    Lay the cooked lasagna noodles on a clean surface. Spread about 2 tablespoons of the cheese mixture on each noodle.
    Top the cheese mixture with about 2 tablespoons of cooked sausage.
    Roll up each noodle carefully and place them seam-side down in the baking dish.
    Evenly distribute the remaining marinara sauce over the roll-ups.
    Sprinkle the rest of the mozzarella and Parmesan cheese on top.
    Cover the dish with foil and bake for 25 minutes.
    Remove the foil and bake for another 10 to 15 minutes, until the cheese is bubbly and golden.
    Let the roll-ups rest for a few minutes before cutting and serving.
    Tips and Variations
    To make it vegetarian, replace the sausage with sautéed mushrooms or a combination of spinach and bell peppers.
    For picky eaters, substitute the sausage with ground chicken or mild sausage.
    Add a sprinkle of red pepper flakes to the cheese mixture for a bit of heat.
    Gluten-free or whole wheat lasagna noodles can be used for dietary preferences
  • How to Make Crispy Fried Chicken

    How to Make Crispy Fried Chicken

    Fried chicken is a beloved dish known worldwide for its crispy, golden exterior and juicy, flavorful interior. A staple of Southern cuisine, this classic comfort food has been perfected in kitchens across the globe, each adding its unique twist to the traditional recipe. Perfect for family gatherings, picnics, or a satisfying meal any day of the week, classic fried chicken is a versatile dish that never fails to please. This recipe will guide you through creating the perfect fried chicken with a seasoned flour coating and tips for achieving that irresistible crunch.

    Why You’ll Love This Fried Chicken

    • Crispy and Flavorful: A well-seasoned crust that’s crispy on the outside and tender and juicy on the inside.
    • Comfort Food Classic: A dish that evokes nostalgia and brings comfort with every bite.
    • Customizable: Easy to adjust the seasonings in the flour mixture to suit your taste preferences.
    • Family Favorite: Loved by both adults and children, making it perfect for any meal occasion.

    Ingredients Notes

    • Chicken: Use a mix of chicken pieces like breasts, thighs, drumsticks, and wings for variety.
    • Buttermilk: Soaking the chicken in buttermilk tenderizes the meat and helps the flour coating stick.
    • Flour: The base of the coating, which crisps up during frying.
    • Seasonings: A blend of spices such as paprika, garlic powder, salt, and black pepper adds depth to the flavor. Feel free to include other spices like cayenne pepper for heat or dried herbs for additional flavor.
    • Oil for Frying: Use an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, for frying.

    Recipe Steps

    1. Prepare the Chicken: Begin by soaking the chicken pieces in buttermilk for at least an hour (or overnight in the refrigerator) to tenderize the meat.
    2. Season the Flour: In a large bowl, mix together flour with paprika, garlic powder, salt, pepper, and any other seasonings you’re using.
    3. Dredge the Chicken: Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, ensuring it’s well-coated.
    4. Heat the Oil: In a deep fryer or large, heavy pot, heat the oil to 350°F (175°C). Use a thermometer to monitor and maintain the temperature.
    5. Fry the Chicken: Fry the chicken in batches, being careful not to overcrowd the pot. Cook until golden brown and cooked through, approximately 15 to 18 minutes, depending on the size of the pieces.
    6. Drain and Serve: Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Serve hot or at room temperature.

    Storage and Reheating Tips

    • Storage: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
    • Reheating: Reheat in an oven preheated to 375°F (190°C) for 10-15 minutes, or until crispy and warmed through. Avoid microwaving, as it can make the crust soggy.

    Ingredients

    • Chicken: 3 to 4 lbs about 1.5 to 2 kg, cut into pieces (breasts, thighs, drumsticks, and wings)
    • Buttermilk: 2 cups for marinating the chicken
    • Salt: 1 tablespoon for the marinade, plus more to taste
    • Black pepper: 2 teaspoons divided
    • Garlic powder: 1 teaspoon
    • Paprika: 1 teaspoon
    • All-purpose flour: 2 cups for dredging
    • Cayenne pepper: 1/2 teaspoon optional, for heat
    • Vegetable oil: for frying

    Instructions

    Marinate the Chicken:

    • In a large bowl, whisk together the buttermilk, 1 tablespoon of salt, 1 teaspoon of black pepper, garlic powder, and paprika. Add the chicken pieces to the bowl, ensuring they’re fully submerged in the buttermilk mixture. Cover and refrigerate for at least 4 hours, or overnight for best results.

    Prepare for Frying:

    • Remove the chicken from the refrigerator at least 30 minutes before you plan to fry it, allowing it to come to room temperature. This ensures more even cooking.
    • In a large shallow dish, mix the all-purpose flour with the remaining 1 teaspoon of black pepper, cayenne pepper (if using), and additional salt to taste.

    Dredge the Chicken:

    • Lift a piece of chicken out of the buttermilk, allowing the excess to drip off. Dredge the chicken in the flour mixture, coating it thoroughly. Shake off any excess flour and set the coated chicken on a wire rack. Repeat with the remaining chicken pieces.

    Heat the Oil:

    • Fill a large, deep skillet or Dutch oven with about 1 inch of vegetable oil. Heat the oil to 350°F (175°C) over medium heat. Use a deep-fry thermometer to check the temperature.

    Fry the Chicken:

    • Carefully place several pieces of chicken in the hot oil, being careful not to overcrowd the pan. Fry the chicken in batches if necessary. Cook until golden brown, turning once, about 10 to 15 minutes per side. The internal temperature of the chicken should reach 165°F (74°C) when done.
    • Adjust the heat as necessary to maintain the oil temperature between 300°F (150°C) and 325°F (165°C) during frying.

    Drain:

    • Use tongs to transfer the fried chicken to a clean wire rack set over a baking sheet (or paper towels) to drain any excess oil.

    Serve:

    • Let the chicken rest for a few minutes before serving. Fried chicken can be enjoyed hot, at room temperature, or even cold.
  • How to Make Crispy Fried Chicken

    How to Make Crispy Fried Chicken

    Fried chicken is a beloved dish known worldwide for its crispy, golden exterior and juicy, flavorful interior. A staple of Southern cuisine, this classic comfort food has been perfected in kitchens across the globe, each adding its unique twist to the traditional recipe. Perfect for family gatherings, picnics, or a satisfying meal any day of the week, classic fried chicken is a versatile dish that never fails to please. This recipe will guide you through creating the perfect fried chicken with a seasoned flour coating and tips for achieving that irresistible crunch.

    Why You’ll Love This Fried Chicken

    • Crispy and Flavorful: A well-seasoned crust that’s crispy on the outside and tender and juicy on the inside.
    • Comfort Food Classic: A dish that evokes nostalgia and brings comfort with every bite.
    • Customizable: Easy to adjust the seasonings in the flour mixture to suit your taste preferences.
    • Family Favorite: Loved by both adults and children, making it perfect for any meal occasion.

    Ingredients Notes

    • Chicken: Use a mix of chicken pieces like breasts, thighs, drumsticks, and wings for variety.
    • Buttermilk: Soaking the chicken in buttermilk tenderizes the meat and helps the flour coating stick.
    • Flour: The base of the coating, which crisps up during frying.
    • Seasonings: A blend of spices such as paprika, garlic powder, salt, and black pepper adds depth to the flavor. Feel free to include other spices like cayenne pepper for heat or dried herbs for additional flavor.
    • Oil for Frying: Use an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, for frying.

    Recipe Steps

    1. Prepare the Chicken: Begin by soaking the chicken pieces in buttermilk for at least an hour (or overnight in the refrigerator) to tenderize the meat.
    2. Season the Flour: In a large bowl, mix together flour with paprika, garlic powder, salt, pepper, and any other seasonings you’re using.
    3. Dredge the Chicken: Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, ensuring it’s well-coated.
    4. Heat the Oil: In a deep fryer or large, heavy pot, heat the oil to 350°F (175°C). Use a thermometer to monitor and maintain the temperature.
    5. Fry the Chicken: Fry the chicken in batches, being careful not to overcrowd the pot. Cook until golden brown and cooked through, approximately 15 to 18 minutes, depending on the size of the pieces.
    6. Drain and Serve: Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Serve hot or at room temperature.

    Storage and Reheating Tips

    • Storage: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
    • Reheating: Reheat in an oven preheated to 375°F (190°C) for 10-15 minutes, or until crispy and warmed through. Avoid microwaving, as it can make the crust soggy.

    Ingredients

    • Chicken: 3 to 4 lbs about 1.5 to 2 kg, cut into pieces (breasts, thighs, drumsticks, and wings)
    • Buttermilk: 2 cups for marinating the chicken
    • Salt: 1 tablespoon for the marinade, plus more to taste
    • Black pepper: 2 teaspoons divided
    • Garlic powder: 1 teaspoon
    • Paprika: 1 teaspoon
    • All-purpose flour: 2 cups for dredging
    • Cayenne pepper: 1/2 teaspoon optional, for heat
    • Vegetable oil: for frying

    Instructions

    Marinate the Chicken:

    • In a large bowl, whisk together the buttermilk, 1 tablespoon of salt, 1 teaspoon of black pepper, garlic powder, and paprika. Add the chicken pieces to the bowl, ensuring they’re fully submerged in the buttermilk mixture. Cover and refrigerate for at least 4 hours, or overnight for best results.

    Prepare for Frying:

    • Remove the chicken from the refrigerator at least 30 minutes before you plan to fry it, allowing it to come to room temperature. This ensures more even cooking.
    • In a large shallow dish, mix the all-purpose flour with the remaining 1 teaspoon of black pepper, cayenne pepper (if using), and additional salt to taste.

    Dredge the Chicken:

    • Lift a piece of chicken out of the buttermilk, allowing the excess to drip off. Dredge the chicken in the flour mixture, coating it thoroughly. Shake off any excess flour and set the coated chicken on a wire rack. Repeat with the remaining chicken pieces.

    Heat the Oil:

    • Fill a large, deep skillet or Dutch oven with about 1 inch of vegetable oil. Heat the oil to 350°F (175°C) over medium heat. Use a deep-fry thermometer to check the temperature.

    Fry the Chicken:

    • Carefully place several pieces of chicken in the hot oil, being careful not to overcrowd the pan. Fry the chicken in batches if necessary. Cook until golden brown, turning once, about 10 to 15 minutes per side. The internal temperature of the chicken should reach 165°F (74°C) when done.
    • Adjust the heat as necessary to maintain the oil temperature between 300°F (150°C) and 325°F (165°C) during frying.

    Drain:

    • Use tongs to transfer the fried chicken to a clean wire rack set over a baking sheet (or paper towels) to drain any excess oil.

    Serve:

    • Let the chicken rest for a few minutes before serving. Fried chicken can be enjoyed hot, at room temperature, or even cold.
  • Discovering the Rich Flavors of German Beef Rouladen

    Discovering the Rich Flavors of German Beef Rouladen

    In the realm of hearty and flavorful dishes, few recipes capture the essence of German cuisine quite like Beef Rouladen. This traditional dish, with its tender beef rolls enveloping a savory filling, is a celebration of robust flavors and comforting textures. Let’s embark on a culinary journey to explore the intricacies of this beloved recipe and discover what makes it a cherished favorite in German households.

    For many German families, Beef Rouladen is more than just a meal – it’s a cherished tradition that brings loved ones together around the dining table. Whether enjoyed on special occasions or as a comforting weeknight dinner, the aroma of simmering rouladen evokes memories of cozy kitchens and shared meals.

    Preparing Beef Rouladen is a labor of love that requires patience and attention to detail. The thinly sliced beef is carefully pounded to ensure tenderness and then generously seasoned with salt and pepper. Next comes the filling – a mixture of finely chopped onions, crispy bacon, tangy mustard, and briny pickles – which is spread evenly over the beef before rolling it into tight bundles.

     

    Beef Rouladen is a culinary masterpiece that celebrates the rich flavors and comforting traditions of German cuisine. From its tender beef rolls to its flavorful filling and savory gravy, every bite is a testament to the artistry of home cooking and the joy of sharing a meal with loved ones. So, the next time you’re craving a taste of German comfort food, why not try your hand at making Beef Rouladen and savor the rich flavors of this timeless dish?

    INGREDIENTS:

    • 4 slices of beef (approximately 1/4 inch thick), such as top round or flank steak
    • Salt and pepper, to taste
    • 4 slices of bacon
    • 1 large onion, finely chopped
    • 4 teaspoons Dijon mustard
    • 4 dill pickles, halved lengthwise
    • 2 tablespoons vegetable oil
    • 1 cup beef broth
    • 1/2 cup dry red wine (optional)
    • 2 tablespoons all-purpose flour
    • 2 tablespoons cold water
    • Chopped fresh parsley, for garnish (optional)
    INSTRUCTIONS:
    1. Prepare the Beef: Lay the slices of beef flat on a cutting board and season each slice with salt and pepper.
    2. Prepare the Filling: Lay a slice of bacon on each piece of beef, then sprinkle with chopped onions. Spread 1 teaspoon of Dijon mustard over the onions, and place half of a pickle at one end of each slice.
    3. Roll the Rouladen: Starting from the end with the pickle, tightly roll up each slice of beef, securing it with toothpicks if necessary to hold its shape.
    4. Sear the Rouladen: Heat the vegetable oil in a large skillet over medium-high heat. Carefully add the rouladen to the skillet and sear them on all sides until browned, about 2-3 minutes per side.
    5. Add Liquid: Once the rouladen are browned, pour in the beef broth and red wine (if using), scraping any browned bits from the bottom of the skillet to incorporate them into the liquid.
    6. Simmer: Reduce the heat to low, cover the skillet, and let the rouladen simmer gently for about 1.5 to 2 hours, or until the beef is tender. You may need to add more broth or water if the liquid reduces too much.
    7. Thicken the Sauce: In a small bowl, mix together the flour and cold water to make a slurry. Stir the slurry into the simmering liquid in the skillet, stirring constantly until the sauce thickens slightly, about 1-2 minutes.
    8. Serve: Once the rouladen are cooked through and the sauce has thickened, remove them from the skillet and discard the toothpicks. Serve the rouladen hot, garnished with chopped fresh parsley if desired, and accompanied by mashed potatoes, spaetzle, or your favorite side dish.

    TIPS:

    • For added flavor, you can sauté the chopped onions before adding them to the rouladen filling.
    • If you prefer a thicker sauce, you can adjust the amount of flour used in the slurry accordingly.
    • To make the rouladen ahead of time, you can prepare them up to the searing step and refrigerate them until ready to cook.
    • Leftover rouladen can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.

    With its tender beef, flavorful filling, and rich gravy, German Beef Rouladen is a dish that is sure to impress. Whether served for a special occasion or as a comforting weeknight meal, this culinary masterpiece is bound to become a favorite in your home. Enjoy the process of preparing and savoring this timeless German classic

  • Slow Cooker Savory Salisbury Steak

    Slow Cooker Savory Salisbury Steak

    Ingredients

    • 6 oz sliced mushrooms
    • ½ onion sliced
    • 1 ½ c beef broth low sodium
    • 1 oz package brown gravy mix dry
    • 2 tbsp ketchup
    • 1 tsp Dijon mustard
    • 2 tbsp fresh parsley
    • 2 tbsp cornstarch
    • 4 tbsp water

    Beef Patties:

    • 1 ½ lbs lean ground beef
    • 1 egg yolk
    • ¼ c minced onion
    • ⅓ c Panko breadcrumbs
    • 3 tbsp milk
    • 1 clove garlic minced
    • Salt & pepper to taste

    Instructions

    Prepare the Slow Cooker:

    • Place the sliced mushrooms and onions at the bottom of the slow cooker.

    Make the Patties:

    • In a bowl, combine the ground beef, egg yolk, minced onion, Panko breadcrumbs, milk, minced garlic, salt, and pepper. Mix well.
    • Form the mixture into six equal-sized patties.

    Brown the Patties:

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

    Layer in Slow Cooker:

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

    Mix the Sauce:

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

    Cook:

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

    Thicken the Gravy:

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

    Serve:

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

    Notes

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