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Creamy White Chocolate Fudge filled with pecans and swirled with caramel might be the ultimate treat for a holiday tray.

Ingredients:

– 3 cups white chocolate chips

– 14 ounces sweetened condensed milk

– 4 tablespoons butter

– 1/2 teaspoon vanilla extract

– 1 cup chopped pecans

– 1/2 cup room temperature caramel sauce

PREPARATION:

– Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds.

– Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.

– Stir until mostly smooth with just a few flecks of unmelted chocolate. Add the extract and pecans and stir to combine. Scoop onto a parchment lined tray. Spread with a spatula to approximately 1-inch thickness. Drizzle with caramel sauce. Lightly swirl the caramel into the fudge with a knife or the end of the spatula.

– Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week.

Enjoy !

Unlock the secret to making irresistibly crispy chicken nuggets in the comfort of your own kitchen with this Air Fryer Chicken Nuggets recipe. This dish offers a healthier alternative to the traditional deep-fried nuggets, without sacrificing any of the crunch or flavor that makes them a universally loved treat. Perfect for families, these nuggets are made with simple, wholesome ingredients, ensuring that you’re serving up a meal that’s not only delicious but also nutritious. Whether you’re catering to picky eaters, looking for a quick and satisfying snack, or adding a protein-packed option to your meal, these air fryer chicken nuggets are sure to delight everyone at the table.

Why You’ll Love Air Fryer Chicken Nuggets:

• Healthier Option: Enjoy the deep-fried taste without the excess oil, thanks to the air fryer’s magic.
• Kid-Friendly: A surefire hit with children, making mealtime a breeze.
• Quick and Convenient: Ready in under 30 minutes, perfect for busy schedules.
• Versatile: Easily adaptable with different seasonings or dipping sauces to suit any palate.

Ingredients Notes For Air Fryer Chicken Nuggets:

• Chicken Breast: Lean and high in protein, chicken breast is cut into bite-sized pieces for the perfect nugget.
• Breadcrumbs: Panko breadcrumbs ensure a lighter, crunchier coating, but traditional breadcrumbs can also be used.
• Parmesan Cheese: Adds a savory depth of flavor to the breadcrumb mixture.
• Eggs: Help the breadcrumb mixture adhere to the chicken, ensuring a crispy exterior.
• Seasonings: A blend of garlic powder, paprika, salt, and pepper enhances the flavor, making each bite a delight.

Recipe Steps:

1. Prep the Chicken: Cut chicken breast into nugget-sized pieces, aiming for even sizes for consistent cooking.
2. Season: Lightly season the chicken pieces with salt and pepper.
3. Dredge: Set up a dredging station with beaten eggs in one bowl and a mixture of breadcrumbs, grated Parmesan, garlic powder, and paprika in another. Dip each chicken piece in the egg, then coat in the breadcrumb mixture.
4. Air Fry: Preheat the air fryer to 400°F (200°C). Place the nuggets in a single layer in the air fryer basket, ensuring they don’t touch. Cook for about 8-10 minutes, flipping halfway through, until golden and cooked through.
5. Serve: Enjoy hot with your favorite dipping sauces.

Storage Options:

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the air fryer for best results.
• Freeze: Freeze cooked and cooled nuggets on a baking sheet, then transfer to a freezer bag. Reheat from frozen in the air fryer.

INGREDIENTS

Shrimp and Asparagus Foil Packs are quick to make yet the are brimming with bright fresh flavor. And to think I was once a shrimp hater!

Grilled Shrimp in Foil!

It’s recipes like this grilled shrimp in foil (and these Shrimp Boil Foil Packets and these Shrimp and Couscous Foil Packets with Avocado Salsa) that finally made me into a shrimp lover. When it’s flavored right and cooked right, sign me up!

Let’s just put it this way, you neeeeed these Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce in your life! The flavors are spot on delicious and clean up couldn’t be easier!

The way the rich and tangy lemon butter sauce is the perfect compliment to shrimp, and the fresh asparagus too.

Ingredients

1 1/2 lbs large (21/25) shrimp , peeled and deveined
2 Tbsp dry white wine or chicken broth
4 tsp minced garlic (4 cloves)
2 tsp lemon zest
Salt and freshly ground black pepper
6 Tbsp butter , diced into small cubes
1 1/2 Tbsp fresh lemon juice
2 Tbsp chopped fresh parsley
1 lb medium thickness asparagus , woody ends trimmed

Preheat a grill to medium-high heat (about 400 – 425 degrees F).
Cut 4 sheets of 14 by 12-inch heavy duty aluminum foil then lay each piece separately on countertop.
Divide shrimp among packs near center then place asparagus to one side of the shrimp (going the long direction of the foil).
Pour 1/2 Tbsp white wine over each. Sprinkle over garlic (1 tsp per packet) and lemon zest then season with salt and pepper.
Divide butter pieces evenly among packets layering them over the shrimp and asparagus.
Wrap packets in and crimp edges together then wrap ends up (don’t wrap too tight – keep a little extra space inside for heat to circulate).
Grill, sealed side upward, until shrimp has cooked through, about 9 – 10 minutes.
Carefully unwrap then drizzle with lemon juice (or just serve with lemon wedges for spritzing) and sprinkle with parsley.
Notes
For baking in the oven: preheat oven to 425 degrees F. Cook 13 to 15 minutes.
A good side dish for these is couscous, orzo, or rice since you’ll have that delicious sauce with a little extra to go around.

Traditionally served with potato salad or a crusty bun with mustard. See the blog post above for more serving ideas.

Time needed for meatballs recipe
Working time about 25 minutes
Cooking/baking time approx. 20 minutes
Total time about 45 minutes

Ingredients:

1 bun
1 onion(s)
1 egg(s)
500 g minced meat, mixed
1 tsp salt
1 tsp mustard
1 tsp. Strained Marjoram, dried
1 tsp paprika powder
lots of pepper from the mill
2 tsp parsley, dried
n. B. Garlic
1 tsp Maggi
n. B. Flour for the work surface
possibly flour or breadcrumbs for turning
Margarine for frying

Preparation:

Soak buns in water.

Peel the onion and cut into fine cubes. If you like, you can also briefly sauté the onions in butter until translucent (I prefer the raw onions).

Add the egg, onions and seasonings to the ground beef and mix very well, either with a large spoon or with your hands. Do not work with the mixer, the meatballs often become tough!

Squeeze out the bun mass very well, either with your hands or between two boards, add to the mince and mix well again. Up to this point, these steps should take at least 10 – 15 minutes, because the better you mix and knead, the better and looser the result!

If you can taste the raw mass, you should do so now, or fry a sample. Now form balls/dumplings/dumplings that are not too small and flatten and flatten on a floured work surface. You can roll them in flour or breadcrumbs if you like. Grandma and I fry them “without anything”.

Heat a heavy pan with good margarine and put in the meatballs, sear briefly on both sides and then fry for approx. 15 – 20 minutes (turn carefully 1 – 2 times) over medium/low heat. Don’t fry too many meatballs at once in one pan, use a second one or fry one after the other.

Ingredients:

• 1/2 cup melted butter
• 2 cans (10.5 oz) cream of chicken soup
• 2 cups sour cream
• 1/2 cup chicken stock or stock
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 Chickens breast, cooked and chopped
• 16 ounces linguini, cooked according to package directions
• 2 cups grated mozzarella
• 2 tablespoons grated Parmesan

Directions:

• Preheat oven to 350°F (175°C) Preheat to.
• In a large mixing bowl, combine melted butter, cream of chicken soup, sour cream, chicken broth, salt, and pepper. Stir until everything is well mixed.
• Add the cooked and chopped chicken to the bowl and mix well to evenly coat the chicken.
  Pour the cooked linguini into a mixing bowl and stir until the pasta is completely incorporated into the sauce.
• Transfer pasta and sauce mixture to a 9×13-inch glass baking dish.
• Spread the grated mozzarella cheese evenly over the casserole and sprinkle the grated Parmesan cheese on top.
• Bake in the preheated oven for 40 minutes, until the cheese is melted and the sauce is bubbling around the edges.
• Let cool slightly before serving.
• Prep time: 15 minutes |Cook time: 40 minutes |Total time: 55 minutes
  kcal: 645 kcal |Servings: 8

Ingredients:

4 large Russet potatoes, peeled and grated
1 medium onion, grated
2 large eggs
1/4 cup all-purpose flour
Salt and pepper to taste
Vegetable oil for frying
Fresh chives or chopped parsley Garnish (optional)
Sour cream, applesauce, or your favorite ingredients, for serving

Directions:

Place the grated potatoes on a clean kitchen towel and squeeze out as much excess water as possible. .
In a large mixing bowl, combine the grated potatoes, grated onion, eggs, flour, salt, and pepper. Mix well until all ingredients are evenly mixed.

Heat a thin layer of vegetable oil in a large skillet over medium heat.
When the oil is hot, add spoonfuls of the potato mixture to the pan and flatten it slightly with the back of a spoon to form pancakes.
Cook potato pancakes until golden and crispy, 3 to 4 minutes per side. Depending on the size of your pot, you may need to do this in several batches.
After cooking, place the potato pancakes on a plate lined with paper towels to drain excess oil.
Repeat with remaining potato mixture until all pancakes are cooked.
Serve potato pancakes warm, optionally garnished with chopped fresh chives or parsley, and garnished with sour cream, applesauce, or your favorite ingredients.
Crispy on the outside and fluffy on the inside, potato pancakes are great for breakfast or as a side dish!

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

Why You’ll Love Lemon Chicken with Butter Sauce:

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

Ingredients Notes For Lemon Chicken with Butter Sauce:

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

Recipe Steps:

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

Storage Options:

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

INGREDIENTS

For the Chicken:

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

Ingredients

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

How To Make Italian Drunken Noodles:

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

stuffed cabbage rolls

Ingredients

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

Ingredients

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

How To Make Mini Chicken Pot Pies

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

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

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

INGREDIENTS:

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

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