Hot Chicken Salad

This recipe is wonderful and gives a baked touch to a classic chicken salad from the South.

Hot, hot, hot! Southern-favorite  chicken salad gets a baked twist in this delicious hot chicken salad recipe. Our hot chicken salad takes the classic combination of chicken, mayo, and celery and adds a tasty explosion of flavors. Pour in measures of pimientos, mushrooms, water chestnuts, and potato chips; combine it all; and send into a preheated oven. There it will begin to bubble as it combines into a savory dip-style casserole.

Ingredients:

• Half a cup of shaved almonds
• four cups of cooked chicken, chopped.
• 4 1/2 ounces of drained, sliced mushrooms
• two cups of celery, cut
• 1/4 cup finely chopped onion
• 1/4 cup drained and chopped pimiento
• 8 ounces of drained and sliced water chestnuts
• Half a teaspoon of salt
• One-half teaspoon pepper
• Two cups of cheddar cheese, shredded and divided
• One cup of mayonnaise
• Three tablespoons of lemon juice
• Half a cup of sour cream
• One cup of crumbled potato chips
• One cup of Parmesan cheese, shredded

Directions:

Step 1:

roast the almonds by baking them in a shallow pan at 350°F for five to ten minutes, or until toasted.

Step 2:

Mix the ingredients for the casserole:

In a large bowl, stir together almonds, chicken, celery, onion, pimiento, water chestnuts, mushrooms, salt, and pepper.

Step 3:

Prepare the cheese blend:

Mix 1 cup Cheddar cheese, mayonnaise, sour cream, and lemon juice in a small dish until well combined. Add to chicken mixture and mix.

Step 4: 

Fill baking dish with casserole: Transfer to a 13 x 9-inch baking dish that has been lightly oiled. Top with the remaining cup of Cheddar cheese, potato chip crumbs, and Parmesan cheese.

Step 5:

Bake the dish 

 Bake for thirty minutes at 350°F, or until heated through.

Ready to Serve!

Stuffed Mushroom Casserole

Ingredients for mushroom casserole:

• Two tsp olive oil, separated
• 1.5 pounds of spicy Italian sausage in bulk

• 1 1/2 pounds of quartered and trimmed cremini mushrooms
• 1/2 tsp coarsely minced, chopped garlic
• One container (8 ounces) of softened cream cheese
• One 5.2-oz package soft Gournay cheese product with basil & chives (such as Boursin)
• Three ounces ounces pre-shredded low-moisture part-skim mozzarella cheese
• Three ounces of finely grated Parmesan cheese, split
• cooking oil
• One cup of panko, or breadcrumbs made in Japan
• Two tablespoons of melted unsalted butter
• Two teaspoons of freshly chopped flat-leaf parsley

Directions for mushroom casserole:

Step 1:

preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Compile every component.

Step 2:

In a large, nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Add the sausage and heat, stirring frequently, for about 8 minutes, or until browned and crumbles.

Step 3:

Transfer cooked sausage to a large bowl (leaving drippings in skillet) with a slotted spoon.

Step 4:

. Put the skillet back on medium-high heat. To the drippings, add the final tablespoon of oil. Add the mushrooms and cook, stirring periodically, for 8 to 10 minutes, or until the mushrooms are softened, browned, and have shed most of their liquid.

Step 5:

Add the garlic and simmer, stirring constantly, for about 30 seconds, or until fragrant. Add the cream cheese and Gournay cheese, and heat, stirring constantly, for about two minutes, or until the cheese is melted and evenly coats the mushrooms.

Step 6:

Pour the mushroom mixture into the bowl with the sausage and toss in 1/2 cup of Parmesan cheese and mozzarella until well blended.

Step 7:

Transfer into a 13 x 9-inch baking dish that has been sprayed with cooking spray, making an equal layer.

Step 8:

In a separate bowl, combine panko, melted butter, and the remaining 1/4 cup Parmesan cheese. Distribute equally on top of the combination of mushrooms.

Step 9:

Bake in preheated oven until topping is golden, about 25 minutes. Sprinkle with parsley.

Serve hot.

CRACKER BARREL MEATLOAF RECIPE

This Cracker Barrel meatloaf is super flavorful, moist, and everything a meatloaf should be. It’s quick and easy enough to make a delicious weeknight dinner.

This meatloaf from Cracker Barrel is juicy, savory, and everything a meatloaf ought to be. It’s quick and simple enough to cook for a tasty evening dinner, and it slices beautifully. For a quick and delectable evening at home, do this instead of going out to dinner.

Ingredients:

• Large eggs work best when they are at room temperature.
• Ritz Crackers: The ideal cracker for this meatloaf is buttery Ritz crackers.
• Milk: For the finest flavor, I use whole milk.
• incisive Cheddar Cheese: Feel free to experiment with different varieties.
• When it comes to onions in meatloaf, I like yellow onions.
• Bell Pepper: Any color will do, but I prefer to use green bell pepper.
• Salt and pepper: A fantastic way to round off the seasoning.
• Ground Beef: You can use a leaner ground beef if you’d like, but I like to use 80/20.

Topping:

• Ketchup: I usually use brands like Hunt’s or Heinz.
• You can use either light or dark brown sugar. It tastes better, in my opinion, with dark brown sugar.
• Yellow Mustard: I usually use ordinary yellow mustard, but you can also use Dijon or stone ground mustard to change up the flavor.
• Worcestershire Sauce: Cuts through the sweetness and completes the glaze’s flavor.

Make the Meatloaf:

• Combine the meatloaf ingredients except the ground beef.

• Add the ground beef and mix.
• Make the topping: Mix all the topping ingredients.
• Assemble: Form the meatloaf and bake.
• Brush the topping and bake again.
• Slice and serve.

FROSTING + STORING + PREPARE

How long is this safe to keep in the refrigerator? Store in the refrigerator for 3–4 days.

Is It Possible to Freeze This? Sure, store it for three to four months in an airtight container.

Prepare Ahead Advice: This meatloaf resembles a cracker barrel when baked in advance, then chilled and reheated.

 15- Minute Dumpling Soup

Sometimes a good fridge forage yields the best meals. You know, you raid your pantry, freezer, fridge, whatever, to see what you have on hand, then you make something. That’s precisely the idea that inspired this recipe for 15- Minute Dumpling Soup.

I saw someone eat a bowl of dumpling soup on a video and it just looked delicious.  I knew I had dumplings in my fridge, but I have no idea how to make dumpling soup.  I headed to my fridge grabbed all the Asian things and viola!  One of the best soups ever!  Best part it was ready in about 15 minutes.  If Asian food is your thing I know you are going to love this one!  Here is how I made it.

Dumpling soup Recipe:

Frozen Asian dumplings and a few pantry staples make this simple 15 Minute Dumpling Soup Recipe the perfect weeknight meal.

Ingredients for dumpling soup:

• One-pound bag of frozen dumplings
• 2 c. Raw Spinach
• 4 green onions, diced;
• 1 tablespoon minced garlic;
• 1 teaspoon minced ginger;
• 4 cups vegetable broth
• 2 c Water
• One-half cup soy sauce
• **You can add a little brown sugar for a sweeter broth* —
• 2 tablespoons Mirin and 1 teaspoon Sriracha

INSTRUCTIONS for dumpling soup:

1. Combine the broth, water, soy sauce, mirin, sriracha, garlic, ginger, and the why parts of the green onion to a pot.
2. Bring to a boil and simmer for 2 minutes.
3. Add the mushrooms and dumplings and cook for 4 minutes.
4. Remove from heat, add spinach, and stir in till wilted.
5. Serve in a bowl and add the green parts of the green onion.

ENJOY!

Barbecue Ribs

Homemade rib marinade is used in this barbecue ribs recipe that’s easier than it looks. I usually cook the ribs the day before and grill them for a quick dinner the next night. The sauce is much better after it is cooked; it is not a dipping sauce

 Ingredients for bar b q ribs:

1. pounds of spareribs made from por
2. One cup of brown sugar
3. half a cup of chili sauce
4. Half a cup of ketchup
5. Half a cup of soy sauce
6. ¼ cup sauce from Worcestershire
7. 1/4 cup of rum
8. two smashed garlic cloves
9. One tsp dried mustard
10. One dash of black pepper, ground
11. cooking oil

Directions:

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Jamaican Banana Bread

Ingredients:

• Two cups of flour, all-purpose
• one and a half teaspoons of baking soda
• One cup granulated sugar and half a teaspoon of salt
• 1/4 cup softened butter
• Two big eggs
• 3/4 cup of ripe bananas, mashed (about 3 bananas)
• 1/4 cup of low-fat plain yogurt (or flavored like a pina colada!).
• Three teaspoons of apple cider OR dark rum
• Half a teaspoon of extract from vanilla
• half a cup of sweetened coconut, flake
• Cooking spray
• One tablespoon of coconut, sweetened and flake
• Half a cup of powdered sugar
• 1/2 tsp freshly squeezed lemon or lime juice

Instructions:

1. Turn the oven on to 350°.
2. Using a knife to level, lightly scoop flour into dry measuring cups. Mix together flour, baking soda, and salt, whisking to combine.
3. In a large bowl, combine butter and granulated sugar; beat on medium speed with a mixer until completely combined. One egg at a time, add and beat thoroughly after each addition. Beat in the yogurt, banana, rum, and vanilla until well combined. Mix in flour mixture and beat on low speed until moistened. Add 1/2 cup of coconut and stir.
4. Fill a 9 x 5-inch loaf pan with batter, sprayed with cooking spray, and top with 1 tablespoon of coconut.
5. For one hour, or until a wooden pick inserted in the center comes out clean, bake at 350°. Ten minutes of cooling in the pan on a wire rack; remove from pan.
6. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Ready to Serve!

ORANGE MERINGUE PIE

Ingredients:

• Two cups of all-purpose flour, sifted
• One big egg, lightly beaten;
• one teaspoon salt;
• one tablespoon sugar
• One-half teaspoon of white vinegar
• a half-cup of iced water
• 12 tablespoons or 1 and a half sticks of cold, unsalted butter, chopped into bits.
• One egg white, very gently beat

PIE

• ½ cup cornstarch, ⅓ cup sugar, and ½ teaspoon pinch of salt
• One and a half cups  Orange Juice
• Four sizable eggs, divided
• four tablespoons of sliced unsalted butter
• One tsp vanilla essence
• half a cup sugar and one-half tsp cream of tartar

Chicken Fried Steak

Ingredients:

• One pound of round or cube steaks that have been pre-tenderized (4 steaks)
• Kosher salt is used to season meat.
• two big, beaten eggs
• half a cup of milk
• Two cups of all-purpose flour
• For breading, use two tsp kosher salt.
• Half a teaspoon of powdered garlic
• Half a teaspoon of cayenne
• Peanut oil, olive oil, canola oil, or any other type of fat for frying

Regarding the gravy:

• Three teaspoons of pan grease
• one third cup all-purpose flour
• one-fourth cup heavy cream
• 1 3/4 cups milk (you can adjust the amount to suit your taste)
• Taste-testing Kosher salt
• freshly ground peppercorns, according to taste

1. Set oven temperature to 200°F.

2.Evenly pound the steaks:

You must pound the round steaks thin if you’re using them instead of pre-tenderized cube steaks; otherwise, they’ll be far too chewy. (Cube steaks that have already been tenderized could benefit from further treatment from the meat mallet to thin them down.)

Sandwich each steak between two plastic wrap sheets. The steak should be pounded to a thinness of less than 1/4 inch using a meat mallet, rubber mallet, rolling pin, or empty wine bottle.

Spread out the plastic wrap;it tends to wrinkle as you pound the steak, and flip it over frequently.

Proceed with every steak.

3.Dust the meat with salt:

Lightly dust the flesh with salt.

Place a baking sheet in the oven with a wire rack on top of it. While you’re making the gravy, you’ll use the oven to keep the final steaks warm and crispy.

4.To bread the steaks,

set up two shallow plates that are wide, such a Pyrex casserole dish. Beat the eggs and milk together in the first one. In the second, mix the cayenne, garlic powder, salt, and flour together.

Dredge each steak individually in the flour. Press the flour into the steak on all sides using the heel of your hand.

Shake off any excess flour from the steak before lifting it and dipping it into the egg wash to coat both sides.

After removing the steak from the egg wash and shaking off any extra, coat it once again in flour. Once more, firmly press the flour into both sides of the meat.

Chicken Stew

Chicken Stew is a delicious meal with chicken, potatoes and sweet potatoes, onions and carrots. It’s all simmered in a rich seasoned chicken broth until tender. It’s one of our all time favorite meals (along with beef stew)!

Ingredients:

• 8 chicken thighs.;
• two tablespoons of olive oil;
• two diced carrots;
• one small onion;
• two diced celery stalks;
• five tablespoons of flour split;
• one teaspoon each of rosemary, thyme, and sage;
• and salt and pepper to taste One and a half cups diced potatoes;
• one and a half cups diced sweet potatoes;
• one and a half cups finely chopped red pepper;
• One and a half cups white wine;
• four cups chicken broth or stock; one cup green beans or peas;
• one and a half cups heavy cream

Guidelines:

1

One tablespoon of olive oil should be used to brown the chicken in a big pot or Dutch oven; it doesn’t need to be fully cooked. Take out of the pot and place aside.

2.

In the remaining olive oil, saute the onion, carrot, and celery for about three minutes, or until the onion begins to soften. Add seasonings, 3 tablespoons flour, and salt and pepper to taste. Cook for roughly two minutes on medium heat.

3.

Add the broth, browned chicken, red pepper, white wine, potatoes, and sweet potatoes. Bring to a boil, then lower the heat and simmer for 30 minutes with a lid on.

4.

Take off the lid and mix in the cream and green beans. Simmer for a further 10 minutes, uncovered, and thicken if needed (see below).

5.

To make it thicker, mix the remaining two teaspoons of flour with one cup of water or broth in a mason jar. To get the right consistency, give the stew a thorough shake to make sure there are no lumps, then add a bit at a time while it is simmering.

Ready to serve. Enjoy!

Easy Roasted Broccoli

Roasted broccoli is easy to make and so much more flavorsome than boiled. My favorite part is the roasted sliced stem pieces.

How to Roast Broccoli

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

Recipe for Roasted Broccoli

What to anticipate while roasting broccoli at home is summarized here:

• Slice the flowers off of the stem.
• Slice the stalk after peeling it.
• Transfer the florets and stem pieces to a baking sheet after tossing them with oil.
• Roast in the preheated oven after seasoning with salt and pepper.

Broccoli tastes so much better roasted than boiled, and it’s quite simple to prepare. The chunks of roasted, cut stem are my favorite part.

Can You Roast Frozen Broccoli?

While this recipe works best with fresh florets, you can technically make it with frozen broccoli. Don’t thaw the broccoli at all before roasting, just stick it in the oven straight from the freezer.

Ingredients:

• Fourteen ounces of broccoli

• One tablespoon of olive oil
• Salt and ground black pepper to taste

Directions:

Step 1:

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Add salt and ground black pepper to taste.

Step 2:

Remove the broccoli florets from their stems. After peeling, cut the stalk into 1/4-inch pieces. Place the stem pieces and florets in a bowl with olive oil, then move to a baking sheet and season with salt and pepper.

Step 3:

Bake the broccoli for 18 to 20 minutes, or until it’s soft and has a light brown color, in a preheated oven.

Ready to serve!

French Onion Beef and Noodles

A wonderful, simple, and creamy one-pot supper is Creamy French Onion Beef and Noodles. This flavorful combination of soft beef and egg noodles will be a hit with your household!

Kids love this recipe it’s very tasty and delicious recipe. Must try and keep smiling!

Ingredients for french onion beef and noodles:

• 2 tablespoons olive oil;
• 1 pound beef stew meat;
• 1 teaspoon each of onion and garlic powder;
• salt and pepper to taste;
• 1 10.5-ounce can of French onion soup;
• 3 cups beef broth;
• 12 ounces of egg noodles;
• 1/2 cup sour cream;
• 1/4 cup Parmesan cheese;
• 1 cup French fried onions

Stuffed Pepper Casserole

The Best Stuffed Pepper Casserole

When you have a hungry family to feed, this dish takes the traditional stuffed pepper concept and transforms it into a large, delectable casserole that is incredibly simple to create. Rather than fiddling with individual peppers, you just arrange everything on a dish in layers. It is similar to stuffed peppers but more simpler.

Ingredients:

1. Olive oil
2. Onion
3. Lean ground beef
4. Bell peppers ( red, green and orange)
5. Garlic
6. Worcestershire sauce
7. Salt and black paper
8. Paprika
9. Italian seasoning
10. Diced tomatoes and tomato sauce
11. Long grain white rice
12. Beef broth
13. Shredded coly Jake cheese
14. Parsley

Air Fryer Shrimp with Garlic Butter

Every time, these shrimp cooked in the air turn out wonderfully juicy and tender! They take less than ten minutes to prepare and are covered in a decadent garlic butter sauce. For the ideal meal, enjoy them with a wedge of lemon and a scoop of rice!

Oh, delicious, juicy, buttery, garlic shrimp. One of my favorite simple meals. If you’re a lover of garlic butter shrimp, then you’ve come to the right place!

Ingredients for Air Fryer Shrimp with Garlic Butter

1. jumbo size fresh, raw shrimp
2. olive oil
3. salt + pepper
4. garlic powder
5. onion powder
6. unsalted butter
7. fresh garlic
8. lemon
9. red pepper flakes, optional
10. fresh chopped parsley, optional

How to Cook Shrimp in the Air Fryer – Step by Step

Step 1: coat the shrimp

Put the shrimp in a big bowl and season with salt, black pepper, onion powder, garlic powder, and olive oil. Toss in the coat.

Step 2:  Air fryer

Set the air fryer’s temperature to 400 degrees. Add the shrimp to the air fryer in a single layer without overlapping after misting the basket with olive oil spray. Shrimp should be air-fried for six minutes, or until they are opaque, curled, and pink. Proceed with the leftover shrimp

.Step 3: Make garlic butter

Melt the butter in a small skillet or sauce pan over medium-low heat as the shrimp cook in the air fryer. Add the garlic and heat for 30 seconds or until fragrant. After turning off the heat, mix in the lemon juice, salt, red pepper flakes, garlic powder, and parsley, if using.

Step 4: Serve

Serve the cooked shrimp with rice, if preferred, and drizzle with garlic butter.

Note:

• Use fresh garlic in the sauce
• Cook your airfryer shrimp in batches
• Preheat your airfryer
• Stroing leftovers

Pineapple Chicken and Rice

Dinner recipe for pineapple chicken and rice. Rice is paired with tender chicken that has been cooked in a sweet pineapple honey Dijon sauce.

Methods for serving children

For the children, I diced a slice of pineapple and a child-sized quantity of chicken into bite-sized pieces. I put the rice, pineapple, chicken, and sauce in a bowl and mix everything together. The sweetness is a huge hit with the kids.

To plate

Make a bed of rice and lay the chicken on top. Spoon extra sauce over the chicken. Top with a pineapple slice or two.

Ingredients:

• 1 and a half pounds of chicken breasts without bones
• 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1 teaspoon dried thyme
• 1 can 20 oz. of pineapple slices (save the juice for the sauce)
• One tablespoon of cornflour
• 1/4 cup Dijon mustard, 1/4 cup honey, and 2 chopped garlic cloves
• Four servicings of cooked rice.

Instructions

1. Combine pepper, salt, and thyme to season chicken.

• The chicken is browned in the vegetable oil over medium heat.
• Slices of pineapple should be drained; save the juice.
• Mix cornstarch with 2 ounces of pineapple juice and reserve.
• Put the remaining juice, mustard, honey, and garlic in a separate bowl.
• Cover the pan, lower the heat, and add the dijon mixture.
• Simmer for fifteen minutes.
• Take off the chicken from the skillet.
• After adding the cornstarch mixture to the pan and stirring it, bring it to a boil.
• Stir for a duration of two minutes.
• Return the chicken to the pan and lower the heat. To ensure the chicken is well coated with sauce, flip it over in the pan.
• Slices of pineapple should be added to the pan and covered for two to three minutes to heat through.
•  serve over
  

  rice.

Restaurant-Style Buffalo Chicken Wings

Try making these spicy buffalo chicken wings, which are reminiscent of the food offered at a well-known restaurant chain. You will adore them if you have ever had them.

When you’re wanting hot, flavorful wings, there’s no need to order takeout or even place a carryout order. The next time you’re craving Buffalo wings, try this highly recommended recipe instead. This is going to be your new favorite hot wings recipe, so grab some celery sticks and your favorite dipping sauce.

Wings that are too hot or dry will never let you down again!

Ingredients:

• ½ cup flour for all purposes

• 1/4 tsp finely ground paprika
• One-half teaspoon of cayenne
• One-half teaspoon of salt
• Ten fried chicken wings
• Two cups of vegetable oil, or more if needed, for frying
• Half a cup of butter
• Half a cup of spicy sauce
• One dash of freshly ground black pepper
• One pinch of powdered garlic

Directions:

In a large bowl, whisk together flour, paprika, cayenne pepper, and salt.

After adding the flour mixture to the bowl, add the chicken wings and toss to coat evenly. Place the wings in a single layer in a glass baking dish that measures 9 by 13 inches. For one to one and a half hours, cover and chill. In a deep, heavy skillet, add about 1 inch of oil; heat to 375 degrees F (190 degrees C). (There should be just enough oil to completely cover the wings.) Meanwhile, in a separate small saucepan over low heat, add butter, spicy sauce, pepper, and garlic powder. Cook, stirring, until mixture is well combined and butter is melted. Take off the heat source and set aside for serving.

Coated wings should be fried in heated oil for ten to fifteen minutes, or until they start to crisp and brown. While cooking, keep the oil at the same temperature. After removing cooked wings from the hot oil, place them on a wire rack or paper towels to drain.

Place the wings on a tray and cover them with spicy sauce, or combine the wings and hot sauce in a bowl and toss to coat.

Based on a retention value of 10% following cooking, we have calculated the nutritional value of frying oil. The precise quantity may change based on the type of oil used, component density, and cooking time and temperature.