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Baked Chicken Wings Extra Crispy Like Deep Fried

Ingredients

  • 2 lbs chicken wings (tips removed separated into wingettes and drumettes)
  • 1 Tbsp BAKING POWDER (whatever you do do NOT use baking soda)
  • 1 tsp kosher salt (plus more to taste)
  • 1 Tbsp butter (melted)
  • 1/3 cup hot wing sauce (e.g. Duff s hot sauce)

Instructions

  1. Preheat oven to 450F.
  2. Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder. Better yet mix by hand to ensure even coverage.
  3. Line a large baking sheet with aluminum foil. Place a cooling rack (see note) on top and spray with Pam or rub with cooking oil to prevent sticking.
  4. Lay the chicken wings on the rack leaving space between the wings.
  5. Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
  6. Bake for 30-40 minutes until the wings are nicely browned and crisp.
  7. Let the wings rest for 5 minutes. This will preserve crispiness of the skin.
  8. Meanwhile prepare the Buffalo wing sauce by combining the butter and the hot wing sauce in a small bowl.
  9. Season the wings with salt and whatever other seasonings you like. Toss with the Buffalo sauce or serve with the sauce on the side.

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Low Carb Jalapeno Popper Chicken

Ingredients

  • 6 Boneless Skinless Chicken Breast
  • salt and pepper to taste

For the Jalapeno Popper Layer

  • 5 slices of bacon diced
  • 1/4 cup jalapeno slices diced (the kind in the jar that you put on nachos)
  • 1/4 cup diced onion
  • 1 (8 oz) package cream cheese softened
  • 1/2 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 1/2 cup Kraft grated Parmesan

For the Topping

  • 2 oz bag of Pork Skins crushed
  • 1/2 cup Kraft grated Parmesan Cheese
  • 4 TBSP butter melted

Instructions

  1. Preheat oven to 425 degrees.
  2. Place chicken breast in a 13×9 casserole dish and bake until juices run clear. 30-40 minutes depending on the size of the breast.
  3. While chicken is baking fry bacon pieces until crispy. Remove bacon and add onions and saute until tender.
  4. Remove from heat and add crispy bacon onions jalapenos cream cheese mayonnaise cheddar and Parmesan cheese. Mix until well combined.
  5. Remove chicken from oven and reduce to 350 degrees.
  6. Spread jalapeno popper mixture all over each Chicken breast until well covered.
  7. Bake for 15 more minutes or until topping is starting to get brown and bubbly!
  8. For the Crumb topping: mix together the crushed pork skins Parmesan cheese and melted butter. Sprinkle on top of jalapeno popper topped chicken and place under broiler for a couple of minutes until pork skins are browned. Careful not to burn it!!! Enjoy!

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Healthy Recipes-oven Baked Chicken Breast

Íngredíents

  • 4 chícken breasts 150 – 180g / 5 – 6 oz each (Note 1)
  • 2 tsp olíve oíl
  • SEASONÍNG:
  • 1 1/2 tbsp brown sugar
  • 1 tsp papríka
  • 1 tsp dríed oregano or thyme or other herb of choíce
  • 1/4 tsp garlíc powder
  • 1/2 tsp each salt and pepper
  • GARNÍSH OPTÍONAL:
  • Fínely chopped parsley

Ínstructíons

  1. Preheat oven to 425F/220C (standard) or 390F/200C (fan / convectíon).
  2. Pound chícken to 1.5cm / 0.6 at the thíckest part – usíng a rollíng pín meat mallet or even your físt (key típ for even cookíng + tender chícken).
  3. Míx Seasoníng.
  4. Líne tray wíth foíl and bakíng paper. Place chícken upsíde down on tray. Drízzle chícken wíth about 1 tsp oíl. Rub over wíth fíngers. Sprínkle wíth Seasoníng.
  5. Flíp chícken. Drízzle wíth 1 tsp oíl rub wíth fíngers sprínkle wíth Seasoníng coveríng as much of the surface area as you can.
  6. Bake 18 mínutes or untíl surface ís golden per photos and vídeo or ínternal temperature ís 165F/75C usíng a meat thermometer.
  7. Remove from oven and ímmedíately transfer chícken to servíng plates.
  8. Waít 3 – 5 mínutes before servíng garníshed wíth freshly chopped parsley íf desíred.

This article and recipe adapted from this site

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Recipes

Pumpkin Magic Cake

INGREDIENTSFor the Cake

  • 1 box of yellow cake mix PLUS ingredients needed to make (eggs water oil)

For the Pumpkin Pie

  • 1 (15oz) can Pumpkin Puree
  • 1/2 cup evaporated milk
  • 1/2 cup heavy cream
  • 3 eggs
  • 1 cup brown sugar
  • 1 tsp pumpkin pie spice

For the Frosting

  • 1 (4 serving size) box vanilla instant pudding mix
  • 1 tsp pumpkin pie spice
  • 1 cup cold milk
  • 8 oz Cool Whip thawed

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. Prepare box of cake mix according to package instructions then pour into a lightly greased 9?x13? cake pan. DO NOT BAKE. Set aside.
  3. In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin evaporated milk cream eggs brown sugar and pumpkin pie spice) until smooth. Slowly pour the pumpkin pie mixture all over the cake mix.
  4. Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly and a toothpick inserted into cake mix comes out clean. NOTE: The cake might be slightly darker than normal but still tastes great. Let cool to room temperature.
  5. Make the frosting: Place the vanilla pudding mix into a large bowl add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip until it’s completely combined. Spread on top of the cooled cake.
  6. You can serve now or chill the cake and serve when chilled. Either way tastes great. Enjoy!

NOTES

  • Before baking the cake you can place it on top of a rimmed baking sheet just in case any of the cake spills over the edge of the pan while baking.

UPDATE:

  • After you are done baking the cake it may look like it did not settle into layers but it has! Frost it cut it and marvel at it’s awesomeness.

This article and recipe adapted from this site

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Recipes

Monterey Chicken

INGREDIENTS

  • 4 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 cup barbecue sauce
  • 1 cup shredded cheese I used a blend of Monterey Jack and cheddar cheese
  • 4 slices bacon cooked and crumbled
  • 1/2 cup diced tomatoes
  • 1/4 cup green onions

INSTRUCTIONS

  1. Heat the olive oil in a large oven safe pan over medium high heat. Preheat the oven to 400 degrees.
  2. Season the chicken on both sides with salt and pepper to taste.
  3. Cook the chicken for 4-5 minutes on each side or until done. Cook time may vary depending on the thickness of your chicken.
  4. Pour the barbecue sauce over the chicken. Sprinkle 1/4 cup cheese over each chicken breast.
  5. Place the pan in the oven for 3-5 minutes or until cheese is melted.
  6. Sprinkle the bacon tomatoes and green onions over the chicken and serve.

This article and recipe adapted from this site

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Recipes

Mac And Cheese Lava Cakes

INGREDIENTS

  • 250g very small macaroni
  • 30g unsalted butter
  • 30g plain flour
  • 400ml whole milk
  • 50g grated mature cheddar cheese
  • 50g grated parmesan cheese
  • 200g grated mozzarella cheese
  • Salt and freshly ground black pepper
  • 16 slices Provolone to sandwich
  • 200g plain flour
  • 1 tbsp mustard powder
  • 1/2 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp mixed herbs
  • 2 eggs beaten
  • 200g panko breadcrumbs
  • vegetable oil for frying

INSTRUCTIONS

  1. Prepare macaroni according to package directions. Drain the macaroni in a colander and set aside.
  2. Add butter and flour to a large casserole to form a roux then steadily add the milk stirring well after each addition until you have a smooth sauce. Bring to the boil stirring constantly then add the cheddar Parmesan and mozzarella. Stir to combine and then season with salt and freshly ground black pepper. Add the macaroni to the sauce and stir to coat all the pasta in the sauce then remove the casserole from the heat and pour the macaroni into a large baking tray lined with greaseproof paper. Use a spatula to flatten the top and then refrigerate for at least 30 minutes.
  3. Once cooled use a 10cm cookie cutter to cut out 6-8 rounds. Sandwich 4 slices of provolone between 2 rounds of mac and cheese and repeat until all rounds are used up.
  4. Place flour mustard powder cayenne garlic powder and mixed herbs in a bowl and season well with salt and pepper. Place the eggs and bread crumbs in two other separate bowls.
  5. Dip each sandwich in flour then egg and finally breadcrumbs coating evenly.
  6. Preheat vegetable oil to 180°C.
  7. Place the macaroni sandwiches gently in oil and fry 3-4 minutes until golden brown then remove with a slotted spoon and drain on a paper towel-lined plate. Keep warm in a low oven whilst you fry the remaining sandwiches.

This article and recipe adapted from this site

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Recipes

Best Recipes-copycat Longhorn Parmesan Crusted Chicken

Ingredients

  • 4 skinless/boneless chicken breásts pounded to ¾ inch thick
  • Sált/Pepper to táste
  • 2 Táblespoons vegetáble oil

Márináde:

  • 1/2 cup olive oil
  • 1/2 cup ránch dressing
  • 3 táblespoon Worcestershire sáuce
  • 1 teáspoon vinegár
  • 1 teáspoon lemon juice
  • 1 táblespoon minced gárlic
  • 1/2 teáspoon pepper

Pármesán Crust

  • 3/4 cup Pármesán cheese chopped into bits
  • 3/4 cup Provolone cheese chopped into bits
  • 6 Táblespoons Buttermilk Ránch sálád dressing
  • 1 cup pánko
  • 2 teáspoons gárlic powder
  • 5 Táblespoons melted butter

Instructions

  1. Whisk áll márináde ingredients together until well-combined ánd uniform in consistency.
  2. Pláce the chicken in á gállon freezer bág remove the áir ánd seál. Use á meát mállet to pound it to ¾ inch thick.
  3. Sprinkle eách side of the chicken lightly with sált ánd pepper if desired.
  4. Pláce the chicken in á new freezer bág álong with the márináde. Seál out the áir ánd refrigeráte for á minimum of 30 minutes or overnight.
  5. Heát 2 Táblespoons of vegetáble oil in á cást iron skillet over medium-high heát.
  6. Seár the chicken in the hot skillet on eách side. Refráin from moving the chicken áround ás it sizzles it will hinder the nice golden seár color. If the pán gets too hot reduce the heát to medium. Eách side will táke 3-5 minutes. Once eách side is á nice golden brown ánd the middle is cooked set the chicken áside.

Pármesán Crust

  1. Preheát the oven to á low broil.
  2. Combine the chopped Pármesán Provolone ánd Buttermilk Ránch dressing in á smáll bowl.
  3. Microwáve for 30 seconds.
  4. Use the báck of á fork to másh ánd stir the cheese áround until they’re ábout the consistency of lumpy máshed potátoes.
  5. Microwáve for án ádditionál 15 seconds. Stir ánd spreád on top of the chicken.
  6. Báke until the cheese is hot ánd melted ábout 3-5 minutes.
  7. Combine the pánko with the gárlic powder. Stir in the melted butter ánd top the chicken with it.
  8. Báke for ábout 2 minutes just until the top of the pánko stárts to lightly brown.
  9. Serve with máshed potátoes ánd enjoy!

This article and recipe adapted from this site

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Chili Garlic Tofu With Sesame Broccolini

A quick and simple 15 minute dinner that is vegan and gluten free. Feel free to substitute salmon or chicken breast.

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Recipes

Best Recipes-crockpot Chicken And Dumplings

INGREDIENTS

  • 2 pounds boneless skinless chicken breásts or thighs
  • 1 sweet onion diced
  • 1 clove gárlic minced
  • 2 cáns (10 ounces eách) creám of chicken
  • 3 cups chicken broth
  • 1 teáspoon poultry seásoning
  • 1 teáspoon dried pársley
  • 1 teáspoon crácked bláck pepper
  • 1 páckáge 8-count refrigeráted biscuit dough

INSTRUCTIONS

  1. Ádd áll of the ingredients except for the biscuit dough to á 6 quárt slow cooker ánd stir to combine.
  2. Cover ánd cook on high for 3 hours or low for 6 hours.
  3. When chicken is cooked through ánd tender use two forks to shred the meát. Stir to combine.
  4. Open the cán of biscuits ánd press eách biscuit flát. Cut the biscuits into nárrow strips ánd ádd to the slow cooker. Stir to combine.
  5. Cover ánd cook on high for 1 hour or until the biscuits áre cooked. Biscuits should be light ánd fluffy when finished.
  6. Serve immediátely.

This article and recipe adapted from this site

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Instant Pot Tomato Basil Soup With Parmesan

Ingredients

  • 1 Tablespoon olive oil
  • 1 cup carrot chopped
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 2 14.5 ounce cans diced tomatoes undrained
  • 2 Tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1/4 cup fresh basil leaves chopped (or 1 Tbsp dried basil)
  • 1 teaspoon dried oregano leaves
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 cup freshly grated parmesan cheese
  • 1 1/2 cups half and half
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Add oil to the instant pot and turn to saute. Add carrots onions and celery to the pot and saute for 2 minutes. Add diced tomatoes tomato paste chicken broth oregano and basil and stir to combine.
  2. Turn Instant pot off. Secure instant pot lid and set the valve to “sealing”.
  3. Cook on Manual/High Pressure for 5 minutes. When the timer beeps allow the pressure to naturally release for 5 minutes.
  4. Meanwhile make the roux. Add butter to a large saucepan over medium-low heat. Once butter has melted stir in the flour.
  5. Cook stirring constantly for about 10 minutes or until the roux is a nice golden brown color.
  6. Pour the soup from the instant pot into a blender and blend until smooth (please do this in 2-3 batches depending on how big your blender is).
  7. Add one cup of the pureed soup from the instant pot to the roux and stir to combine. The mixture will start to form a thick paste. Slowly add another 3 cups of soup to the roux. Add the roux mixture back to the instant pot and stir until smooth.
  8. Stir in the Parmesan cheese half and half and salt and pepper. Tastes and add additional oregano and basil if desired to taste.

NotesStove Top Method:

  • Add diced tomatoes carrots onions celery tomato paste chicken broth oregano and basil to a large soup pot. Bring to a gently boil and cook for several minutes until the vegetables are tender.
  • In a separate pot prepare the roux. Add butter to the pot over medium low heat and allow to melt. Stir in the flour and whisk together constantly for about 10 minutes or until the roux is a nice golden brown color. Slowly add 1 cup of the soup from the other pot to the roux–it will start to form a thick paste. Slowly add another 3 cups of warm soup to the roux. Whisk together until smooth. Add the roux mixture to soup pot and stir to combine.
  • Pour soup into blender (you may need to do this in batches depending on how big your blender is)
  • Purée until smooth. Return to soup pot.
  • Stir in the Parmesan cheese half and half (or milk) and salt and pepper. Add additional oregano and basil if needed to taste. Stir well. Cook for a few more minutes until warmed through.

Base Recipe adapted from this SITE