Mouth chicken

 

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon chili flakes (adjust to taste)
• 1 teaspoon smoked paprika
• 1 tablespoon cornstarch dissolved in 2 tablespoons water
• Fresh parsley, chopped (for garnish)

Preparation:

Prep the Chicken:

1. Start by seasoning the chicken breasts with salt and pepper on both sides.

Brown the Chicken:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken breasts and cook until golden brown on both sides and nearly cooked through, about 5-7 minutes per side.
3. Remove the chicken from the skillet and set aside.

Make the Sauce:

1. In the same skillet, add a bit more oil if necessary, then sauté the minced garlic for about 1 minute until fragrant but not burnt.
2. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
3. Stir in the honey, soy sauce, apple cider vinegar, chili flakes, and smoked paprika. Bring the mixture to a simmer.

Thicken the Sauce:

1. Stir the cornstarch and water mixture into the skillet. Continue to cook and stir until the sauce thickens, about 2-3 minutes.

Combine Chicken and Sauce:

1. Return the chicken breasts to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes, ensuring the chicken is well-coated and cooked through.

Garnish and Serve:

1. Garnish the chicken with chopped parsley and sesame seeds before serving.

Serving Suggestions:

This mouth-watering chicken is perfect served over a bed of steamed rice or alongside roasted vegetables or a fresh salad.

Tips for Success:

• Chicken Preparation: For even cooking, you can pound the chicken breasts to an even thickness before seasoning them.
• Adjusting the Heat: The chili flakes add a nice heat to the dish, but you can adjust the amount to suit your taste preferences.
• Sauce Variations: Feel free to add ingredients like ginger or orange zest to the sauce for an extra layer of flavor.

This “Mouth-Watering Chicken” recipe is sure to become a favorite, offering a perfect blend of flavors that will tantalize your taste buds and leave you craving more. Enjoy the rich, savory sauce and tender, juicy chicken that make this dish truly unforgettable!

Prime rib recipe

 

Prime rib is an incredibly tender, tender cut of beef with a bold flavor that doesn’t require marinating. In fact, cooking prime rib is one of the easiest things to do in the kitchen.

Buying a roast can be confusing because the same piece of meat has so many different names. “Prime rib” is the most famous term, but “prime” actually describes the quality of the meat, not the cut. (The three best grades of beef are Prime, Choice, and Select.)

Meat labeled “Prime” is sold almost exclusively to restaurants, so you probably won’t find true “prime rib” at the grocery store. Instead, look for a roast that says “rib roast,” “rib roast,” or “rib roast.”

Ingredients:

• 1 prime rib roast, 5.75 pounds (2 bones)
• No measurements here. Just generous amounts of the following:
• Butter at room temperature
• Provence herbs
• Fresh bell pepper
• Kosher salt – generous amount

Preparation:

1. Preheat the oven to 500 degrees Fahrenheit (this should be an accurate temperature).
2. Place the roast beef, rib side down, in the roasting pan.
3. Stir pepper and herbs into butter until well blended.
4. Spread the butter mixture over the surface of the prime rib. The more, the better.
5. Spread coarse salt over the entire surface of the butter. Be very generous. Use more than you think you should here. Most of the salt will run off, leaving very little on the meat. I cannot stress your “generosity” enough.
6. Place the roast in the oven at 500° for 30 minutes. The time will depend on the size of the roast.
7. After 30 minutes, simply turn off the oven and walk away for 2 hours. Yes, go away. Do not open or manipulate the door or anything else. Imagine that the barbecue does not exist.
8. After 2 hours, remove the roast, cut it up, and serve. You can remove the ribs for easier slicing. It’s even easier to get 4 generous servings out of the roast. Save the bones! Serve with horseradish juice or sauce, etc. You will definitely love this method. You’ll get a tender, succulent roast between rare and medium-rare. Excellent!

Enjoy!

Chicken and hashbrown casserole

 

Chicken and Hashbrown Casserole Recipe

This recipe for Chicken and Hashbrown Casserole is really tasty! It is very smooth and flavorful, with a fantastic crispy topping. You can easily put this together quickly, making it the ideal recipe for when you’re busy.

This chicken and potato casserole is a common dinner dish in our house. It’s even quicker if you use pre-cooked chicken! This recipe is smooth, full of taste, and always a hit with my family.

It’s also one of my favorite recipes to make when we have guests over. You don’t have to be fancy when you have visitors.

Ingredients

• 2 pounds of frozen hashbrowns, Southern style
• 2 cups of shredded cheddar cheese
• 1 cup of frozen peas and carrots
• 2 tablespoons of sour cream
• 1/2 cup of canned corn, drained
• 1 can of cream of chicken soup
• 3 cups of shredded chicken
• 1/3 cup of milk
• 2 cups of bread crumbs
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the hashbrowns at the bottom of a 9x13 inch baking dish.
3. In a large bowl, combine all the remaining ingredients except for the bread crumbs until well mixed.
4. Spread the mixture over the hashbrowns.
5. Top the casserole with bread crumbs and bake for 1 hour.
6. Enjoy!

Nutrition Facts

Calories: 516 | Carbs: 42g | Protein: 19g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 17g | Cholesterol: 67mg | Sodium: 948mg | Fiber: 3g | Sugar: 4g

Enjoy!

Whenever I serve this dish the house

 

Looking for a dish that’s both comforting and hearty?

Dive into this Slow Cooker Thick & Chunky Beef Stew recipe. With its blend of juicy beef, robust vegetables, and a flavorful broth, this stew is the perfect remedy for cold nights. It’s not just a meal; it’s an experience.

I still recall the chilly winter night when I first introduced this stew to my family. The tantalizing aroma of beef and spices was irresistible. The first bite? Silence. The delectable beef, the colorful veggies, and the intricate flavors made us pause and savor. That night, we felt more than just full; we felt the warmth of a genuine home-cooked meal.

Slow Cooker Thick & Chunky Beef Stew Recipe

Ingredients:

• 1 pound lean cubed chuck beef (room temperature)
• 4 cups beef broth
• 1 cup red wine (optional)
• 3 sliced carrots
• 3 sliced celery stalks
• 1/2 cup chopped roasted bell peppers
• 2 peeled and diced potatoes
• 1 chopped yellow onion
• 2 minced garlic cloves
• 1 bay leaf
• 3 sprigs of fresh thyme or 2 teaspoons dried thyme
• 1/4 cup all-purpose flour
• Olive oil
• Salt and pepper (to taste)

Instructions:

1. Pat dry the beef cubes using a kitchen or paper towel. Season them with salt and pepper. Coat each cube in flour, ensuring to dust off any excess.
2. Heat olive oil in a pot over medium heat. Brown the beef cubes in batches.
3. Transfer the browned beef and the rest of the ingredients (including the juices from the pot) into the slow cooker.
4. Let it cook on a low setting for 6 to 8 hours. Before dishing out, remember to discard the bay leaf.

This Slow Cooker Thick & Chunky Beef Stew promises a blend of delightful flavors. Every bite will give you the richness of beef, the freshness of vegetables, and the depth of the broth. It’s more than just a dish; it’s an emotion. So, give this recipe a try and relish the joyous moments it brings to your dinner table.

Enjoy!

Cheesy Baked Potato and Vegetable Casserole

 

Ingredients

• 3 large potatoes
• 1 onion
• 1 carrot
• 1 bell pepper
• 2 tomatoes
• 2 eggs
• 1/2 cup liquid yogurt (125 ml / 4.3 fl. oz.)
• 4 tablespoons flour (100 g / 3.5 oz.)
• 150 grams cheese (5.3 oz)
• Parsley, chopped
• Italian herbs, to taste
• Salt, to taste
• Black pepper, to taste
• Sunflower oil, for frying

Directions

1. Prepare the potatoes: Peel and slice the potatoes. Soak them in water for 15 minutes, then drain.
2. Sauté the onion: Chop the onion and fry in sunflower oil until transparent.
3. Add the carrot: Grate the carrot and add it to the pan with the onions. Fry lightly until softened.
4. Prepare the batter: In a large bowl, beat the eggs. Add the liquid yogurt, flour, Italian herbs, salt, and black pepper. Mix well.
5. Combine potatoes and batter: Add the drained potatoes to the batter mixture and stir until the potatoes are well coated.
6. Bake the base: Pour the potato mixture into a greased baking dish. Bake in a preheated oven at 180°C (356°F) for 25 minutes.
7. Prepare the peppers and tomatoes: While the base is baking, cut the bell pepper and tomatoes into thin slices.
8. Top the casserole: After 25 minutes, remove the baking dish from the oven. Top with sliced bell peppers, tomatoes, and grated cheese.
9. Final bake: Return the baking dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
10. Garnish and serve: Sprinkle with chopped parsley before serving.

Serving Suggestions

• Serve with a side salad for a complete meal.
• Pair with crusty bread to soak up any extra sauce.

Cooking Tips

• Make sure to soak the potatoes to remove excess starch and ensure they cook evenly.
• Adjust the seasoning to your taste preference.

Nutritional Benefits

• Potatoes provide vitamins C and B6, potassium, and fiber.
• Carrots and bell peppers add vitamins A and C, as well as antioxidants.
• Cheese adds calcium and protein.

Dietary Information

• Vegetarian: This recipe is suitable for vegetarians.
• Gluten-Free Option: Use a gluten-free flour blend if needed.

Soft Vanilla Milk Bread

 

Ingredients

• 230 ml lukewarm milk (about 1 cup)
• 1/2 tbsp sugar
• 8 g dried yeast (about 2 tsp)
• 1 egg
• 8 g vanilla sugar (about 1 tbsp) or 1 tsp vanilla extract
• 1/2 tsp salt
• 360 g flour (about 2 3/4 cups)
• 31 g butter, softened (about 2 tbsp)
• Icing sugar for dusting
• Oil for frying

Instructions

1. Activate Yeast:
   • In a small bowl, combine the lukewarm milk and sugar.
   • Sprinkle the dried yeast over the milk mixture.
   • Let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
2. Mix Wet Ingredients:
   • In a large mixing bowl, beat the egg and add the vanilla sugar (or vanilla extract).
   • Pour in the yeast mixture and stir until well combined.
3. Combine Dry Ingredients:
   • Add the flour and salt to the wet mixture.
   • Mix until a dough forms. The dough should be slightly sticky but manageable.
4. Knead the Dough:
   • Add the softened butter to the dough.
   • Knead the dough until it is smooth and elastic, about 5-7 minutes by hand or 3-4 minutes using a stand mixer with a dough hook.
5. First Rest:
   • Cover the dough with a clean kitchen towel.
   • Let it rest in a warm place for 30 minutes, or until it has doubled in size.
6. Shape the Dough:
   • Punch down the dough to release the air.
   • Divide the dough into equal portions and shape them into balls or your desired shapes.
   • Place them on a baking tray lined with parchment paper.
7. Second Rest:
   • Cover the shaped dough with the towel again and let it rest for another 15 minutes.
8. Fry the Doughnuts:
   • Heat oil in a deep fryer or large, deep saucepan to 350°F (180°C).
   • Carefully place a few doughnuts into the hot oil, being careful not to overcrowd the pan.
   • Fry until golden brown on one side, then flip and fry the other side until golden brown, about 2-3 minutes per side.
   • Remove the doughnuts with a slotted spoon and drain on paper towels.
9. Dust with Icing Sugar:
   • Once the doughnuts have cooled slightly, dust them with icing sugar.

Turkish milk bread in a pan

 

Ingredients

• 500 g (1 pound) flour
• 150 ml (5 fl. oz) warm milk
• 150 ml (5 fl. oz) warm water
• 1 tsp salt
• 2 tbsp dry yeast
• 3 tbsp olive oil
• Chopped parsley
• Chili flakes

Instructions

1. Mix yeast and salt into the flour with a whisk. Add the warm milk and water, and knead just until the liquids are absorbed.
2. Mix in the olive oil and knead until the dough is smooth (around 10 minutes).
3. Make a ball out of the dough, cover it with vegetable oil, and set it aside in a warm place for an hour, or until it has doubled in size.
4. When the dough has risen enough, divide it into six pieces and roll each one into a ball.
5. Each flatbread should be rolled out and placed on a pan over medium-high heat.
6. Cook for 5–6 minutes (2.5-3 minutes on each side).
7. Each flatbread should make a pocket in the middle when you flip it over.
8. Spread oil on each hot flatbread, then sprinkle parsley and chili flakes on top.