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  • 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!
  • Grilling the Perfect Texas Roadhouse Steak At Home

    Grilling the Perfect Texas Roadhouse Steak At Home

    Craving the bold flavors and succulent tenderness of a Texas Roadhouse steak without leaving your home? This copycat recipe brings the iconic steakhouse experience to your kitchen, featuring a perfectly seasoned and grilled steak that rivals the restaurant favorite. Known for its juicy goodness and flavorful crust, Texas Roadhouse steaks are a hit among meat lovers. By following this simple yet effective recipe, you can recreate the magic of Texas Roadhouse’s grilled masterpiece, complete with the signature seasoning blend that gives these steaks their unforgettable taste.

    Why You’ll Love This Texas Roadhouse Steak Copycat Recipe:

    • Steakhouse Quality at Home: Achieve that restaurant-quality flavor and tenderness without the steakhouse price tag.
    • Perfectly Seasoned: The homemade seasoning blend ensures each bite is packed with flavor.
    • Versatile: Works great with your choice of steak cuts, whether it’s a ribeye, sirloin, or New York strip.
    • Grill or Stovetop: Flexible cooking methods mean you can enjoy this steak year-round, regardless of the weather.

    Ingredients Notes For Texas Roadhouse Steak:

    • Steak: Choose a high-quality cut for the best results. Ribeye, sirloin, or New York strip are all excellent choices.
    • Texas Roadhouse Steak Seasoning: Combine kosher salt, black pepper, garlic powder, onion powder, and a hint of brown sugar for a touch of sweetness. Add smoked paprika and cayenne pepper for depth and a slight kick.
    • Butter: For finishing the steak, adding richness, and enhancing its natural flavors.

    Recipe Steps:

    1. Prepare the Seasoning: Mix together the seasoning ingredients in a bowl. Adjust the amounts based on your preference for saltiness or heat.
    2. Season the Steak: Liberally apply the seasoning blend to both sides of the steak, pressing gently to ensure it adheres.
    3. Let It Rest: Allow the seasoned steak to sit at room temperature for about 30-40 minutes before cooking. This step helps ensure even cooking.
    4. Cook Your Steak: Preheat your grill or skillet to high heat. For grilling, cook each side for 4-5 minutes for medium-rare, adjusting the time based on the thickness of the steak and desired doneness. If using a skillet, sear the steak on high heat to develop a crust, then lower the heat to finish cooking to your liking.
    5. Rest Before Serving: Let the steak rest for 5-10 minutes after cooking, covered loosely with foil. This allows the juices to redistribute throughout the meat, ensuring a juicy result.
    6. Serve with Butter: Top each steak with a pat of butter before serving for an extra layer of flavor.

    Storage Options:

    • Refrigerate Leftovers: Store any leftover steak in an airtight container in the refrigerator for up to 3 days.
    • Reheating: Gently reheat leftovers in a skillet over low heat or in the oven at a low temperature to avoid overcooking.

    Ingredients

    Steak:

    • Ribeye or New York Strip steaks about 1 to 1 1/2 inches thick (these cuts are most similar to what’s often served at Texas Roadhouse)

    Texas Roadhouse Steak Rub:

    • 2 teaspoons kosher salt
    • 2 teaspoons brown sugar
    • 1/4 teaspoon cornstarch helps the seasoning stick to the steak
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon garlic salt
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon turmeric
    • 1/4 teaspoon paprika smoked paprika adds a nice touch
    • 1/4 teaspoon chili powder
    • 1/4 teaspoon black pepper
    • A pinch of cayenne pepper adjust to taste

    Instructions

    Prepare the Steak Rub:

    • Mix all the dry ingredients together in a bowl. This rub will give you a similar flavor profile to what you might find in a Texas Roadhouse kitchen.

    Season the Steak:

    • Pat your steaks dry with paper towels to remove any excess moisture. This is important for getting a good sear.
    • Generously apply the steak rub on both sides of your steaks. Gently press the seasoning into the meat to ensure it sticks. Let the steaks sit at room temperature for about 40 minutes before cooking. This helps the steak cook more evenly.

    Preheat Your Grill or Skillet:

    • If you’re grilling, preheat your grill to high heat. For stovetop cooking, heat a cast-iron skillet over high heat until it’s smoking slightly. A hot cooking surface is crucial for developing a flavorful crust.

    Cook the Steak:

    • For grilling: Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, depending on the thickness of the steak. Adjust the time if you prefer your steak more or less done.
    • For stovetop: Add a small amount of high-smoke-point oil to the skillet and then add your steaks. Cook for the same amount of time as grilling, flipping once halfway through.

    Let the Steak Rest:

    • Remove the steaks from the grill or skillet and let them rest on a cutting board or plate for about 5-10 minutes. Resting allows the juices to redistribute throughout the steak, ensuring a juicy bite.

    Serve:

    • Serve your steaks with your choice of sides. Classic options include baked potatoes, steamed vegetables, or a crisp salad.
  • BEEF LOMBARDI

    BEEF LOMBARDI

    Ingredients:
    * 1 pound ground beef
    * 1 small onion, chopped
    * 2 cloves garlic, minced
    * 1 (14.5 ounce) can diced tomatoes
    * 1 (8 ounce) can tomato sauce
    * 1 teaspoon dried oregano
    * 1 teaspoon dried basil
    * Salt and pepper to taste
    * 8 ounces egg noodles, cooked according to package instructions
    * 1 cup sour cream
    * 1 cup shredded cheddar cheese
    * 1 cup shredded mozzarella cheese
    * 1/4 cup grated Parmesan cheese
    INSTRUCTIONS:
    1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
    1. In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
    1. Stir in the diced tomatoes (with juices), tomato sauce, dried oregano, dried basil, salt, and pepper. Simmer the mixture for about 10 minutes, stirring occasionally, to allow the flavors to meld.
    1. In the prepared baking dish, layer half of the cooked egg noodles on the bottom. Spread half of the beef mixture over the noodles.
    1. Dollop half of the sour cream over the beef mixture, then sprinkle half of the cheddar and mozzarella cheeses on top.
    1. Repeat the layers with the remaining noodles, beef mixture, sour cream, and cheeses.
    1. Sprinkle the grated Parmesan cheese evenly over the top of the casserole.
    1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
    1. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • How to Make Lobster Crab and Shrimp Macaroni and Cheese

    How to Make Lobster Crab and Shrimp Macaroni and Cheese

    Dive into a luxurious dining experience with “Seafood Sensation: Lobster, Crab, and Shrimp Macaroni and Cheese.” This decadent dish combines tender pieces of lobster, crab, and shrimp with creamy, cheesy macaroni for a rich and satisfying meal. Perfect for special occasions or whenever you crave an indulgent treat, this seafood mac and cheese is sure to impress.

    Why You’ll Love Lobster, Crab, and Shrimp Macaroni and Cheese:

    • Rich and Creamy: The cheese sauce is velvety and full of flavor.
    • Luxurious Seafood: Lobster, crab, and shrimp add a gourmet touch.
    • Comfort Food: A sophisticated twist on classic macaroni and cheese.
    • Impressive Presentation: Perfect for entertaining or a special dinner.

    Ingredients Notes For Lobster, Crab, and Shrimp Macaroni and Cheese:

    • Pasta: Elbow macaroni or your favorite pasta shape.
    • Lobster: Cooked and chopped lobster meat.
    • Crab: Cooked and lump crab meat.
    • Shrimp: Cooked, peeled, and deveined shrimp, cut into bite-sized pieces.
    • Cheese: A mix of cheddar, Gruyère, and Parmesan for a rich flavor.
    • Milk and Cream: For a creamy cheese sauce.
    • Butter and Flour: To make the roux for the cheese sauce.
    • Garlic: Minced, for added flavor.
    • Mustard: Dijon or whole grain, for a subtle tang.
    • Paprika: Optional, for a hint of smokiness.
    • Breadcrumbs: For a crunchy topping.
    • Salt and Pepper: To taste.
    • Parsley: Chopped, for garnish (optional).

    Recipe Steps:

    1. Cook the Pasta:
      • Bring a large pot of salted water to a boil. Add 12 ounces of elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
    2. Prepare the Seafood:
      • If not already cooked, cook the lobster, crab, and shrimp. Remove the meat from the lobster shells and chop into bite-sized pieces. Peel and devein the shrimp, then cut into bite-sized pieces. Ensure the crab meat is free of shells. Set aside.
    3. Make the Cheese Sauce:
      • In a large saucepan, melt 1/4 cup of butter over medium heat. Add 2 minced garlic cloves and cook until fragrant, about 1 minute. Stir in 1/4 cup of all-purpose flour and cook, stirring constantly, for 2-3 minutes to form a roux.
      • Gradually whisk in 2 cups of milk and 1 cup of heavy cream. Continue to whisk until the mixture is smooth and thickened, about 5 minutes.
      • Reduce heat to low and stir in 2 cups of shredded cheddar cheese, 1 cup of shredded Gruyère, and 1/2 cup of grated Parmesan cheese until melted and smooth. Add 1 teaspoon of Dijon mustard, 1/2 teaspoon of paprika (if using), and season with salt and pepper to taste.
    4. Combine the Ingredients:
      • Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta, cheese sauce, lobster, crab, and shrimp. Gently mix until everything is well coated with the sauce.
    5. Assemble and Bake:
      • Transfer the mixture to a greased 9×13-inch baking dish. In a small bowl, mix 1 cup of breadcrumbs with 2 tablespoons of melted butter. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
      • Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
    6. Serve:
      • Remove from the oven and let cool slightly. Garnish with chopped parsley if desired. Serve warm.

    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: Freeze the unbaked mac and cheese in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and bake as directed.

    Ingredients

    • For the Seafood:
    • 1 lobster tail cooked and chopped
    • 1/2 pound cooked shrimp peeled and deveined, chopped if large
    • 1/2 pound lump crab meat
    • For the Macaroni and Cheese:
    • 1 pound elbow macaroni or your favorite pasta shape
    • 4 tablespoons unsalted butter
    • 1/4 cup all-purpose flour
    • 4 cups whole milk
    • 2 cups shredded sharp cheddar cheese
    • 1 cup shredded Gruyère cheese
    • 1 cup shredded mozzarella cheese
    • 1/2 cup grated Parmesan cheese
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • Salt and pepper to taste
    • 1/4 teaspoon cayenne pepper optional, for a bit of heat
    • For the Topping:
    • 1 cup panko breadcrumbs
    • 2 tablespoons unsalted butter melted
    • 1/4 cup grated Parmesan cheese
    • 2 tablespoons chopped fresh parsley optional, for garnish

    Instructions

    • Cook the Pasta:
    • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Drain and set aside.
    • Prepare the Cheese Sauce:
    • In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to form a roux.
    • Gradually whisk in the milk, ensuring no lumps form. Continue to cook, stirring constantly, until the mixture thickens and starts to bubble.
    • Reduce the heat to low and stir in the shredded cheddar, Gruyère, mozzarella, and Parmesan cheeses. Stir until the cheese is completely melted and the sauce is smooth.
    • Add the Dijon mustard, garlic powder, onion powder, salt, pepper, and cayenne pepper (if using). Mix well.
    • Combine the Pasta and Cheese Sauce:
    • Add the cooked pasta to the cheese sauce and stir to coat the pasta evenly.
    • Add the Seafood:
    • Gently fold in the chopped lobster, shrimp, and crab meat until well combined.
    • Prepare the Topping:
    • In a small bowl, mix the panko breadcrumbs with the melted butter and grated Parmesan cheese.
    • Assemble and Bake:
    • Preheat your oven to 375°F (190°C).
    • Transfer the macaroni and cheese mixture to a greased 9×13-inch baking dish or a similar-sized casserole dish.
    • Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
    • Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
    • Serve:
    • Remove from the oven and let cool slightly.
    • Garnish with chopped fresh parsley, if desired.
    • Serve hot and enjoy your luxurious Lobster, Crab, and Shrimp Macaroni and Cheese!
  • Oven Baked Chicken Parmesan

    Oven Baked Chicken Parmesan

    Ingredients

    • Olive Oil 2 tablespoons: For brushing the baking sheet and adding a rich flavor.
    • Chicken Breasts about 450g / 1 lb total: Provides a lean and tender protein base.
    • Egg 1: Helps the breadcrumbs adhere to the chicken.
    • Panko Bread Crumbs 1 cup: Creates a crispy, golden crust.
    • Fresh Grated Parmesan Cheese 60g / 0.13 lbs: Adds a rich, savory flavor to the crust.
    • Dried Oregano 1 teaspoon: Infuses the crust with a hint of Italian herb flavor.
    • Garlic Powder 1/2 teaspoon: Enhances the overall flavor with a subtle garlic taste.
    • Kosher Salt 1 teaspoon: For seasoning the chicken and breadcrumb mixture.
    • Black Pepper 1/2 teaspoon: Adds a mild heat and depth of flavor.
    • Marinara Sauce 1 cup: Provides a tangy, rich base for the topping.
    • Shredded Mozzarella 170g / 0.37 lbs: Melts into a gooey, delicious topping.
    • Minced Parsley optional, for garnish: Adds a fresh, vibrant touch to the dish.

    Instructions

    • Preheat the oven to 400°F (204°C) and line a baking sheet with foil. Brush it with olive oil.
    • Halve the chicken breasts and pound them to an even thickness.
    • Pat the chicken dry with a paper towel, then season with salt and pepper.
    • In a shallow dish, mix panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
    • Whisk an egg in another shallow dish.
    • Dip each chicken breast into the egg, then the bread crumb mixture. Ensure it’s fully coated and place it on the prepared baking sheet.
    • Bake on the second from the top rack for 15 minutes, or until cooked through.
    • Flip the chicken, pour 1/4 cup of marinara sauce over each piece, then top with shredded mozzarella cheese. Put it back in the oven.
    • Turn on the broiler and broil for 2-4 minutes, until the cheese is melted and bubbly, and the chicken edges are browning.
    • Garnish with minced parsley if desired and serve hot. Buon appetito!

    Notes

    If you want to add a touch of green, you can serve this recipe with a side of steamed broccoli or a fresh salad. For a complete Italian experience, serve it alongside some spaghetti tossed in olive oil and garlic.

    Our Oven Baked Chicken Parmesan is more than just a meal; it’s a comforting experience that brings the family together. Try this recipe today and add a little Italian flair to your home-cooked meals!

  • Slow Cooker Savory Salisbury Steak

    Slow Cooker Savory Salisbury Steak

    • ure 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!
  • White Chicken Skillet Lasagna

    White Chicken Skillet Lasagna

    I seem to have some sort of aversion to White Chicken Skillet Lasagna

    boiling lasagna noodles, which is precisely why a skillet lasagna is the perfect lasagna for me. Unlike a traditional lasagna that you have to spend quite a bit of time pre-cooking and layering, a skillet lasagna comes together in just about thirty minutes and in — you guessed it — a single skillet. And this particular skillet lasagna, well it’s far more delicious than any lasagna deserves to be, skillet or not. It features a creamy Alfredo-inspired sauce, juicy seared chicken, and earthy spinach. I love it, my family loves it, I can’t imagine that anyone wouldn’t love it. And it doesn’t hurt that it’s super simple to make.

    You’re going to start by cooking your chicken breasts in the very same skillet you’ll use for the rest of the recipe. Just season them, brown them in some olive oil, and then braise them for a bit in some chicken broth until they’re cooked through. Then just set them aside for a bit while you start to work on the other components.

    Ingredients

    2 tablespoons olive oil

    2 boneless skinless chicken breasts

    2 1/2 cups chicken broth

    1 1/2 cups heavy cream

    1 teaspoon dried basil

    1/2 teaspoon garlic powder

    10 lasagna noodles

    1 1/2 cups mozzarella cheese, grated

    1/2 cup Parmesan cheese, freshly grated

    2 cups baby spinach leaves

    Kosher salt and freshly ground black pepper, to taste

    Preparation

    Heat olive oil in a large skillet over medium heat.

    Season chicken breasts and cook until one side is browned, 3-5 minutes.

    Turn chicken, then add chicken broth to pan. Bring to a simmer, then cover and cook until chicken is cooked through, 10-15 minutes.

    Remove chicken to a cutting board and set aside.

    To skillet, add cream, basil, and garlic powder. Stir in lasagna noodles and bring to a simmer once more. Cover and cook until noodles are tender, about 15 minutes, stirring often.

    While noodles cook, shred chicken. Once noodles are soft, stir in 1/2 cup of the mozzarella and parmesan, along with the shredded chicken and the spinach. Season to taste with salt and pepper.

    Stir to combine, then top with remaining mozzarella cheese. Cover skillet and remove from heat. Let rest 5 minutes to allow cheese to melt.

    Enjoy !

  • How to Make Delicious Cajun Honey Butter Salmon

    How to Make Delicious Cajun Honey Butter Salmon

    Sweet Heat: Cajun Honey Butter Salmon” is a culinary masterpiece that perfectly balances the spicy kick of Cajun seasoning with the natural sweetness of honey and the richness of butter. This recipe offers a delectable way to enjoy salmon, enhancing its natural flavors with a blend of spices and sweetness that will dance on your palate. Ideal for a nutritious and flavorful weeknight dinner or a special occasion meal, this dish is both impressive and easy to prepare, promising a memorable dining experience.

    Why You’ll Love Cajun Honey Butter Salmon:

    • Bold and Balanced Flavors: The combination of spicy Cajun seasoning and sweet honey creates a tantalizing taste experience.
    • Healthy and Satisfying: Salmon is rich in omega-3 fatty acids, making this dish a heart-healthy choice that doesn’t skimp on flavor.
    • Quick and Easy Preparation: Comes together in no time, perfect for a fast yet fancy meal.
    • Versatile Serving Options: Pairs beautifully with a variety of sides, from simple steamed vegetables to more indulgent creamy pasta.

    Ingredients Notes For Cajun Honey Butter Salmon:

    • Salmon Fillets: Opt for fresh, high-quality salmon for the best flavor and texture.
    • Cajun Seasoning: Pre-made or homemade Cajun seasoning adds a spicy depth to the dish.
    • Honey: Provides a natural sweetness that caramelizes beautifully on the salmon.
    • Butter: Adds a rich, luxurious finish to the sauce and helps meld the flavors together.
    • Garlic: Minced garlic in the butter sauce enhances the savory notes.
    • Lemon Juice: A splash of lemon juice brings a fresh, bright element to balance the dish.

    Recipe Steps:

    1. Season the Salmon: Rub the salmon fillets with Cajun seasoning, coating them evenly.
    2. Cook the Salmon: In a skillet, sear the salmon in a little oil, skin-side up first, then flip and cook until nearly done.
    3. Make the Honey Butter Sauce: In the same skillet, melt butter and sauté garlic until fragrant. Add honey and lemon juice, stirring to combine into a glaze.
    4. Finish Cooking: Return the salmon to the skillet, spooning the honey butter sauce over the fillets. Cook for a few more minutes until the salmon is glazed and cooked through.
    5. Serve: Plate the salmon, drizzling any extra sauce from the pan over the top, and garnish with fresh herbs or lemon slices.

    Storage Options:

    • Refrigerate: Keep any leftovers in an airtight container in the fridge for up to 2 days.
    • Reheat: Gently warm in a skillet or in the microwave, being careful not to overcook the salmon.

    Ingredients

    • 4 salmon fillets about 6 ounces each
    • 2 tablespoons Cajun seasoning
    • Salt to taste (if the Cajun seasoning isn’t very salty)
    • 2 tablespoons olive oil
    • 4 tablespoons unsalted butter
    • 2 tablespoons honey
    • 1 tablespoon lemon juice
    • 2 cloves garlic minced
    • Fresh parsley chopped for garnish

    Instructions

    Season the Salmon:

    • Pat the salmon fillets dry with paper towels. Rub each fillet with Cajun seasoning and a little salt if needed.

    Cook the Salmon:

    • Heat the olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets, skin-side up, and cook for about 4-5 minutes until the underside is golden and crispy.
    • Flip the salmon and cook for another 3-4 minutes on the skin side, or until it reaches your desired level of doneness. Remove the salmon from the skillet and set aside.

    Make the Honey Butter Sauce:

    • In the same skillet, reduce the heat to low and melt the butter.
    • Add the minced garlic to the butter and sauté for about 1 minute until fragrant.
    • Stir in the honey and lemon juice, and cook for another minute to combine the flavors.

    Combine and Serve:

    • Return the salmon to the skillet and spoon the honey butter sauce over the fillets to coat them well.
    • Cook for an additional minute or two, basting the salmon with the sauce.

    Garnish and Serve:

    • Remove from heat and garnish the salmon with chopped fresh parsley.
    • Serve immediately, ensuring each portion gets a generous amount of the honey butter sauce.
  • HOMEMADE CHEESY GARLIC BREADSTICKS

    HOMEMADE CHEESY GARLIC BREADSTICKS

    These cheesy garlic breadsticks are so easy to make and they taste SO GOOD! They take less than 20 minutes from start to finish and go really well with your favorite soups and salads. You can even serve them on their own with a little bowl of marinara sauce.

    Ingredients:

    • 1 (10 ounce) can prepared pizza crust
    • 1 tablespoon butter, melted
    • 1 cloves garlic, finely minced
    • 1/2 cup mozzarella cheese, grated
    • 1 tablespoon parmesan cheese
    • 1 tablespoon dried basil
    • salt & pepper to taste

    How To Make Homemade Cheesy Garlic Breadsticks Recipe:

    1. Preheat oven to 425.
      Mix butter and garlic in a small bowl and set aside.
      Unroll pizza dough onto a parchment paper lined baking sheet and brush with butter and garlic mixture.
    2. Sprinkle cheeses and spices evenly over the dough.
      Use a pizza cutter and cut dough into stick shapes (Lengthwise into 7 long strips and crosswise into 3 strips). Do not separate strips.
    3. Bake for 10-12 minutes or until light golden brown.
      Recut along each strip and remove from cooking sheet.
      Serve sticks warm with marinara sauce.
  • How to Make Delicious Baked Crack Chicken

    How to Make Delicious Baked Crack Chicken

    Savor the irresistible flavors of “Addictive Eats: Baked Crack Chicken,” a dish so delightfully tasty it’s hard to stop eating! This baked chicken combines the creamy richness of cheese and the robust flavors of ranch seasoning with crispy bacon, creating a meal that’s not only delicious but also incredibly satisfying. Perfect for a family dinner, potluck, or any gathering where you want to impress, baked crack chicken is easy to prepare and guaranteed to be a hit.

    Why You’ll Love Baked Crack Chicken:

    • Creamy and Flavorful: Rich cream cheese and sharp cheddar meld perfectly with the savory taste of ranch.
    • Easy to Make: Simple preparation with minimal hands-on time.
    • Versatile: Serve it as is, over rice, tucked into sandwiches, or even as a dip.
    • Family-Friendly: A guaranteed crowd-pleaser that appeals to both adults and kids.

    Ingredients Notes For Baked Crack Chicken:

    • Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe, ensuring a quick and even cooking.
    • Cream Cheese: Adds a creamy texture and tangy flavor, serving as the base for the cheese mixture.
    • Ranch Seasoning: Provides all the spices you need in one packet, making this dish flavorful with minimal effort.
    • Bacon: Cooked until crispy and crumbled, it adds a smoky, crunchy texture.
    • Cheddar Cheese: Shredded for easy melting; adds a sharp, cheesy flavor that complements the creamy base.
    • Green Onions: Chopped for garnishing, adding a fresh, sharp bite that cuts through the richness.
    • Garlic Powder: Enhances the overall flavor profile of the dish.

    Recipe Steps:

    1. Preheat the Oven:
      • Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
    2. Prepare the Chicken:
      • Place the chicken breasts in the prepared baking dish. Season them with salt, pepper, and garlic powder.
    3. Mix the Cheese Mixture:
      • In a bowl, combine softened cream cheese, half of the ranch seasoning packet, and half of the shredded cheddar. Spread this mixture over the chicken breasts evenly.
    4. Bake:
      • Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil, sprinkle the remaining cheddar cheese over the top, and bake uncovered for another 10-15 minutes or until the chicken is thoroughly cooked and the cheese is bubbly.
    5. Add Bacon and Serve:
      • Sprinkle the cooked, crumbled bacon and chopped green onions over the top before serving.

    Storage Options:

    • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat: Warm in the oven or microwave until heated through. Adding a little milk can help keep the chicken moist when reheating.

    Ingredients

    • 4 boneless skinless chicken breasts
    • Salt and pepper to taste
    • 2 teaspoons garlic powder
    • 8 ounces cream cheese softened
    • 1 cup cheddar cheese shredded
    • 1/2 cup green onions chopped
    • 8 slices bacon cooked and crumbled
    • 1/2 cup ranch dressing

    Instructions

    • Savor the irresistible flavors of “Addictive Eats: Baked Crack Chicken,” a dish so delightfully tasty it’s hard to stop eating! This baked chicken combines the creamy richness of cheese and the robust flavors of ranch seasoning with crispy bacon, creating a meal that’s not only delicious but also incredibly satisfying. Perfect for a family dinner, potluck, or any gathering where you want to impress, baked crack chicken is easy to prepare and guaranteed to be a hit.

    Why You’ll Love Baked Crack Chicken:

    • Creamy and Flavorful: Rich cream cheese and sharp cheddar meld perfectly with the savory taste of ranch.
    • Easy to Make: Simple preparation with minimal hands-on time.
    • Versatile: Serve it as is, over rice, tucked into sandwiches, or even as a dip.
    • Family-Friendly: A guaranteed crowd-pleaser that appeals to both adults and kids.

    Ingredients Notes For Baked Crack Chicken:

    • Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe, ensuring a quick and even cooking.
    • Cream Cheese: Adds a creamy texture and tangy flavor, serving as the base for the cheese mixture.
    • Ranch Seasoning: Provides all the spices you need in one packet, making this dish flavorful with minimal effort.
    • Bacon: Cooked until crispy and crumbled, it adds a smoky, crunchy texture.
    • Cheddar Cheese: Shredded for easy melting; adds a sharp, cheesy flavor that complements the creamy base.
    • Green Onions: Chopped for garnishing, adding a fresh, sharp bite that cuts through the richness.
    • Garlic Powder: Enhances the overall flavor profile of the dish.

    Recipe Steps:

    Preheat the Oven:

    • Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

    Prepare the Chicken:

    • Place the chicken breasts in the prepared baking dish. Season them with salt, pepper, and garlic powder.

    Mix the Cheese Mixture:

    • In a bowl, combine softened cream cheese, half of the ranch seasoning packet, and half of the shredded cheddar. Spread this mixture over the chicken breasts evenly.

    Bake:

    • Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil, sprinkle the remaining cheddar cheese over the top, and bake uncovered for another 10-15 minutes or until the chicken is thoroughly cooked and the cheese is bubbly.

    Add Bacon and Serve:

    • Sprinkle the cooked, crumbled bacon and chopped green onions over the top before serving.

    Storage Options:

    • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat: Warm in the oven or microwave until heated through. Adding a little milk can help keep the chicken moist when reheating.
  • How to Make Melt-In-Your-Mouth Chicken At Home

    How to Make Melt-In-Your-Mouth Chicken At Home

    Indulge in the ultimate comfort food with “Buttery Bliss: Melt In Your Mouth Chicken,” a succulent dish known for its incredibly tender and flavorful chicken breasts that are smothered in a creamy, savory sauce. This recipe is a crowd-pleaser, perfect for a cozy family dinner or when you need a simple yet delicious meal that everyone will love. The chicken is so tender and juicy, it practically melts in your mouth, hence the name.

    Why You’ll Love Melt In Your Mouth Chicken:

    • Incredibly Tender: The chicken is baked in a rich sauce, ensuring it stays moist and tender.
    • Easy to Prepare: With minimal prep and simple ingredients, this dish is nearly foolproof.
    • Versatile: Serve with a variety of sides, from rice and vegetables to pasta or bread, to soak up the delicious sauce.
    • Family Favorite: Loved by adults and children alike, making it a great go-to recipe for any night of the week.

    Ingredients Notes For Melt In Your Mouth Chicken:

    • Chicken Breasts: Boneless, skinless breasts are best for this recipe as they cook evenly and soak up the sauce beautifully.
    • Sour Cream: Provides the base for the creamy sauce, adding richness and tang.
    • Parmesan Cheese: Adds a salty, nutty flavor to the sauce that pairs perfectly with the chicken.
    • Garlic Powder and Seasonings: Enhance the chicken’s flavor without overpowering it.
    • Butter: A few pats of butter on top of each breast add extra richness and help the top get a nice golden color.

    Recipe Steps:

    1. Preheat Oven and Prepare Chicken: Start by preheating your oven to 375°F (190°C). Lay the chicken breasts in a greased baking dish.
    2. Make the Sauce: In a bowl, mix sour cream, grated Parmesan cheese, garlic powder, and any other desired seasonings until well combined.
    3. Apply the Sauce: Spread the sour cream mixture evenly over the chicken breasts. Place a small pat of butter on top of each breast.
    4. Bake: Place the baking dish in the oven and bake for about 25-30 minutes, or until the chicken is thoroughly cooked and the top is lightly golden.
    5. Serve: Let the chicken rest for a few minutes before serving to ensure it stays moist. Garnish with fresh herbs like parsley for a pop of color and freshness.

    Storage Options:

    • Refrigerate: Store leftovers in an airtight container for up to 3 days.
    • Reheat: Gently reheat in the microwave or oven, covered, to keep the chicken moist.

    Ingredients

    • 4 boneless skinless chicken breasts
    • 1 cup sour cream or Greek yogurt for a healthier option
    • 1/2 cup freshly grated Parmesan cheese
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon dried herbs such as thyme, oregano, or parsley
    • Salt and pepper to taste
    • Paprika for sprinkling

    Instructions

    Preheat Oven and Prepare Chicken:

    • Preheat your oven to 375°F (190°C).
    • If the chicken breasts are very thick, pound them to even thickness with a meat mallet for even cooking. Place the chicken breasts in a lightly greased baking dish.

    Mix the Topping:

    • In a bowl, combine the sour cream, Parmesan cheese, garlic powder, onion powder, dried herbs, salt, and pepper. Mix well until all ingredients are thoroughly combined.

    Apply the Mixture:

    • Spread the sour cream mixture evenly over the chicken breasts. Ensure all parts of the chicken are covered.

    Season:

    • Sprinkle a little paprika over the top for added color and flavor.

    Bake:

    • Bake in the preheated oven for 25-30 minutes, or until the chicken is thoroughly cooked and no longer pink in the center. The cooking time may vary depending on the thickness of the chicken breasts.

    Broil (Optional):

    • For a more golden and crispy top, broil the chicken for an additional 2-3 minutes after baking, watching closely to avoid burning.

    Serve:

    • Let the chicken rest for a few minutes after removing it from the oven to allow the juices to redistribute.
    • Serve warm, garnished with additional herbs if desired.
  • Long John Silver’s Batter Recipe: A Beloved Family Tradition

    Long John Silver’s Batter Recipe: A Beloved Family Tradition

    Growing up, Fridays at our house meant one thing: fried fish night. The tantalizing aroma of crispy fish wafting through the air signaled the end of the week and the beginning of a family tradition that brought everyone together. The secret behind those perfectly golden, crunchy fish fillets? Mom’s cherished Long John Silver’s batter recipe. This recipe became a staple in our kitchen, turning ordinary fish into an extraordinary feast.

    Mom’s Long John Silver’s batter recipe is more than just a method for frying fish—it’s a piece of family history. It reminds us of the laughter and conversations shared around the dinner table, the joy of a well-cooked meal, and the warmth of home. Every time I fry fish using this recipe, I’m not just cooking; I’m preserving a tradition and honoring a memory.

    Whether you’re a seasoned cook or a beginner, this Long John Silver’s batter recipe is a fantastic way to bring a bit of nostalgia and a lot of flavor to your kitchen. So, gather your ingredients, heat up that oil, and get ready to enjoy a meal that’s sure to become a favorite in your household, just as it was in mine!!

     

     

     

    The Magic of Long John Silver’s Batter

    Long John Silver’s is famous for its crispy, flavorful fish, and mom’s version never failed to deliver the same delicious experience. The batter is light yet crunchy, creating a perfect coating that seals in the fish’s moisture while providing an irresistible texture. Here’s how you can recreate this classic batter at home and enjoy a taste of nostalgia.

    INGREDIENTS:

    • 1 cup all-purpose flour
    • 1 tablespoon corn starch
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon paprika
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon garlic powder
    • 1 cup cold water
    • 1 large egg
    • Vegetable oil for frying
    • 2 pounds of fish fillets (cod, haddock, or your favorite white fish)

    INSTRUCTIONS:

    1. Prepare the Fish:
      • Pat the fish fillets dry with paper towels. This step is crucial to ensure the batter adheres properly to the fish.
      • Season the fish lightly with salt and pepper. Set aside while you prepare the batter.
    2. Make the Batter:
      • In a medium bowl, whisk together the flour, corn starch, baking powder, salt, paprika, onion powder, and garlic powder.
      • In a separate bowl, beat the egg and then add the cold water. Stir to combine.
      • Gradually add the wet ingredients to the dry ingredients, stirring until you have a smooth batter. The consistency should be similar to pancake batter—thick enough to coat the fish, but not too runny.
    3. Heat the Oil:
      • Pour vegetable oil into a deep frying pan or Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can use a kitchen thermometer to monitor the temperature, or test it by dropping a small amount of batter into the oil—if it sizzles and turns golden brown within a minute, the oil is ready.
    4. Fry the Fish:
      • Dip each fish fillet into the batter, allowing any excess to drip off before carefully placing it into the hot oil.
      • Fry the fish in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes on each side, or until the fish is golden brown and crispy.
      • Use a slotted spoon to remove the fish from the oil and place it on a plate lined with paper towels to drain any excess oil.
    5. Serve and Enjoy:
      • Serve the fish immediately with your favorite sides—fries, coleslaw, or a fresh garden salad are all great choices.
      • For an authentic touch, pair it with tartar sauce or malt vinegar.

    Tips for the Perfect Batter

    • Cold Water: Using cold water in the batter helps create a light, crispy coating. Some even suggest adding ice cubes to the water to keep it as cold as possible.
    • Resting Time: Allow the batter to rest for a few minutes before using it. This helps the ingredients to meld together and results in a better texture.
    • Oil Temperature: Maintaining the right oil temperature is crucial. If the oil is too hot, the batter will burn before the fish is cooked through. If it’s too cold, the fish will absorb too much oil and become greasy.