5 Glorious Upside-Down Cakes

5 Glorious Upside-Down Cakes

Upside-down Banana Bread

Ingredients:

4 ripe bananas
3 eggs
½ cup oil
½ cup granulated sugar
1 tablespoon ground cinnamon
2 cups flour
½ cup butter
1 cup brown sugar
2 bananas, sliced
vanilla ice cream

Preparation:

1.Preheat oven to 350°F (175°C).

2.In a large bowl, mash the ripe bananas. Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated.

3.Add the flour and mix until the batter has no large pockets of flour. Set aside.

4.In a pot over low heat, melt the butter, then mix in the brown sugar until dissolved.

5.Bring up the heat to medium, cooking until the mixture starts bubbling.

6.Remove the caramel from heat and pour into a greased 9x9 (23x23) baking pan.

7.Lay the banana slices evenly on top of the caramel.

8.Spread the banana bread batter on top.

9.Bake 40-50 minutes.

10.Cool until the bottom is barely warm and uses a knife to loosen the edges from the pan.

11.Place a plate upside-down on top of the pan, then invert the pan, flipping the banana bread onto the plate.
Slice, then serve with vanilla ice cream.



Pineapple Upside Down Pancakes

Ingredients:

2 cups flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
¼ cup sugar
1 ½ cups milk
½ teaspoon vanilla extract
½ cup butter, 1/4 cup (55g) melted, plus additional for frying
¼ cup brown sugar
1 ½ fl oz spiced rum, optional
20 oz canned pineapple ring with juice, 1 can, we got about ½ cup (180 ml) of juice once separated from the fruit
maraschino cherry

Preparation:

1.To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined.

2.Create a small well in the middle of the dry ingredients. Add milk, half of the reserved pineapple juice, melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.

3.Add the remaining butter to a small saucepan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum (optional).

4.Bring ingredients to a boil allowing for the sugar to melt and caramelize. Once the mixture is smooth and has the consistency of syrup, remove from heat and set aside.

5.Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.

6.Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup (30 grams) of the pancake batter over.

7.Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake--revealing the pineapple underneath. Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.

8.Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.

6.Serve pancakes warm with reserved pineapple syrup.



Upside-Down Apple Cake

Ingredients:

CAKE

¾ cup butter softened
1 ½ cups sugar
3 eggs
1 teaspoon vanilla extract
½ cup milk
1 ¹⁄₁₂ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon cinnamon
4 apples, peeled and cut into ¼-inch (6.3mm) thick slices, recommended: granny smith or pink lady
SAUCE

1 cup butter, melted
1 cup brown sugar

Preparation:

1.Preheat oven to 350°F (180°C) and grease a 9” (23cm) cake pan.

2.In a bowl, cream together the butter and sugar.

3.Whisk in the eggs, vanilla, and milk until fully incorporated.

4.Add the flour, baking powder, salt, and cinnamon. Whisk until combined.

5.For the sauce, melt butter in a saucepan over medium heat, and stir in the brown sugar. Bring to a boil and continue to stir for 30 seconds, or until vigorously bubbling.

6.Pour the sauce into the greased cake pan.

7.Arrange the apples on top of the sauce in a circular pattern. Pour cake batter on top of apples and smooth the top of the batter.

8.Bake for 45-55 minutes, or until the cake is done (the top will spring back when gently poked).

9.Cool for 10-15 minutes and loosen the sides of the cake by running a butter knife around the edge.

10.Place a plate upside down on top of the pan, then invert the pan, flipping the cake onto the plate.

11.Garnish slices with vanilla ice cream or whipped cream.



Upside Down Caramel Apple Cake

INGREDIENTS:

1 ½ cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
2 eggs
⅓ cup oil
⅓ cup milk
1 teaspoon vanilla extract
2 tablespoons butter
1 cup dulce de leche
3 granny smith apples, peeled and thinly sliced
Vanilla ice cream

PREPARATION:

1. Preheat oven to 350°F/180°C.
2. In a large bowl, mix together the flour, sugar, baking powder, eggs, oil, milk, and vanilla until smooth. Set aside.
3. In a small pot over medium heat, melt the butter. Add the dulce de leche and stir until mixture comes to a boil.
4. Immediately pour the dulce de leche mixture into a round baking pan.
5. Layer the apples in a circular pattern with each one overlapping the other. Repeat until the entire bottom of the pan is covered.
6. Pour the cake batter on top of the apples and spread the batter evenly on top.
7. Bake for 25 minutes, then cool until bottom is slightly warm.
8. Place a large round plate on top of the cake pan, then flip quickly. Give the cake pan a few pats to make sure the cake is released, then lift off the pan.
9. Slice, serve with ice cream!




Easy Upside Down Kiwi Cake

INGREDIENTS:

1¼ cups heavy cream
1 tablespoon sugar
¾ cup Greek yogurt
1 castella (rectangular Japanese pound cake)
4 kiwi, sliced
½ cup pineapple, chopped
1 orange, chopped

PREPARATION:

1. On a cutting board, cut the castella into ¼-inch slices.
2. In a bowl, use a hand mixer to combine the heavy cream and sugar. Add the Greek yogurt and blend until stiff peaks form.
4. Line a 7x7 inch bowl with plastic wrap.
5. Add the sliced kiwi to the bowl. Add a layer of whipped cream to cover the kiwi. Place the castella on the cream.
6. Add half of the chopped orange and pineapple. Cover with a layer of whipped cream, and top with castella. Add the remaining half of orange and pineapple, top with whipped cream, and remaining castella.
7. Cover the top layer in plastic wrap, and refrigerate for 3 hours.
8. Place a plate on the opening of the bowl, and gently turn the bowl over, removing the plastic wrap.

Tangy German Potato Salad

Tangy German Potato Salad

Ingredients:

12 red potatoes, each cut into 6 pieces 1/2 cup chopped bacon ends, visible fat trimmed
1/4 cup white vinegar
1/4 cup cider vinegar
1/4 cup white sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup light sour cream
1/4 cup mayonnaise
1 small red onion, diced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

Directions:

1.Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until pierced easily with a fork, about 10 minutes. Drain and cool.

2.Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned about 10 minutes. Drain and transfer bacon to a paper towel-lined plate to cool.

3.Stir white vinegar, cider vinegar, sugar, salt, and black pepper together in the same skillet; bring to a boil and remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.

4.Mix potatoes, dressing, onion, parsley, and chives together in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.

Thai Grilled Pork

Thai Grilled Pork

INGREDIENTS:

5 grams White Peppercorns
20 grams Garlic, peeled
20 grams Coriander Stems, chopped
1 tablespoon Light Soy
1 tablespoon Kecap Manis
1 tablespoon Fish sauce (Nam Pla)
70 grams Palm Sugar, melted
1 kilo Pork Collar, cut into 1 in/2 cm chunks

PREPARATION:

 1. Using a pestle and mortar, crush the peppercorns and garlic together until the peppercorns are all cracked.
2. Add the coriander and continue grinding until nearing a paste-like consistency.
3. Remove the mixture from the mortar and place into a large mixing bowl.
4. Add the palm sugar (best to warm to a semi-liquid state in a microwave first) and liquid ingredients before stirring well.
5. Add the pork cubes to the mixture, cover, place in fridge, and marinate overnight.
6. Cut into cubes of about 1” and cook slowly in a pan, constantly turning. Cook until the pork is cooked through and the juices have reduced down and are sticky and caramelized.
7. Serve alongside a homemade Nam Jim Jaew sauce and some sticky rice or simply on some skewers.

Top 8 Tasty Recipes

Top 8 Tasty Recipes

Pan-Roasted Pork Chops 4 Ways

MAPLE BALSAMIC GLAZED PORK CHOPS

INGREDIENTS:

For the balsamic maple glaze:
1/3 cup balsamic vinegar
1/3 cup low sodium chicken broth
2 tablespoon pure maple syrup
For the pork chops:
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
2 thick pork chops
1 tablespoon olive oil
Serving suggestion: mashed potatoes

INSTRUCTIONS:

Preheat oven to 400 degrees F.
In a small mixing bowl, combine the balsamic vinegar, chicken broth, and maple syrup, and whisk well.
Season the pork chops on both sides with the sea salt and ground black pepper.
Heat an oven-safe skillet over high heat and add olive oil.
Add the pork chops to the hot oil and sear for 2 minutes, until golden brown.
Flip the pork chops over, add the balsamic maple glaze, and transfer to oven for 6-8 minutes, or until no longer pink in the center.
Serve with mashed potatoes, if desired.


CREAMY MUSHROOM PORK CHOPS

INGREDIENTS:

For the creamy mushroom sauce:
3 tablespoon low sodium chicken broth
3 tablespoon unsweetened almond milk
1 tablespoon garbanzo bean flour
1 cup cremini mushrooms, sliced and sauteed
For the pork chops:
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 thick pork chops
Serving suggestion: sauteed green beans

INSTRUCTIONS:

Preheat oven to 400 degrees F.
In a small mixing bowl, combine the chicken broth, flour, and almond milk and whisk together.
Season the pork chops on both sides with the sea salt and ground black pepper.
Heat an oven-safe skillet over high heat and add olive oil.
Add the pork chops to the hot oil and sear for 2 minutes, until golden brown.
Flip the pork chops over, add the sauce, sauteed mushrooms, and transfer to oven for 6-8 minutes, or until no longer pink in the center.
Serve with sauteed green beans, if desired.

SWEET AND SOUR PORK CHOPS

INGREDIENTS:

For the sweet and sour glaze:
2 tablespoon rice wine vinegar
2 tablespoon raw honey
3 tablespoon low sodium chicken broth
1 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
For the pork chops:
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
2 thick pork chops
1 tablespoon olive oil
Serving suggestion: sauteed red and green bell peppers

INSTRUCTIONS:

Preheat oven to 400 degrees F.
In a small mixing bowl, combine the vinegar, honey, garlic, chicken broth, and crushed red pepper flakes.
Season the pork chops on both sides with the sea salt and ground black pepper.
Heat an oven-safe skillet over high heat and add olive oil.
Add the pork chops to the hot oil and sear for 2 minutes, until golden brown.
Flip the pork chops over, add the sweet and sour glaze, and transfer to oven for 6-8 minutes, or until no longer pink in the center.
Serve with sauteed red and green bell peppers, if desired.


ROSEMARY GARLIC PORK CHOPS

INGREDIENTS:

For the rosemary garlic rub:
1 tablespoon fresh rosemary, chopped
2 cloves garlic, minced
2 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
For the pork chops:
1 tablespoon olive oil
2 thick pork chops
Serving suggestion: sauteed baby red potatoes

INSTRUCTIONS:

Preheat oven to 400 degrees F.
In a small mixing bowl, combine the rosemary, garlic, olive oil, sea salt, and pepper.
Heat an oven-safe skillet over high heat and add olive oil.
Add the pork chops to the hot oil and sear for 2 minutes, until golden brown.
Flip the pork chops over, add the rosemary sauce, and transfer to oven for 6-8 minutes, or until no longer pink in the center.
Serve with sauteed baby red potatoes, if desired.


Spring Chicken Tagine

INGREDIENTS:

4 chicken thighs, bone-in
3 garlic cloves, minced and divided
2 teaspoons cumin, toasted and ground
2 teaspoons cinnamon, ground
2 teaspoons coriander, ground
Salt and pepper to taste
1/4 cup olive oil
1 shallot, sliced thin
4 carrots, peeled and sliced diagonally into 1 inch lengths
1 cup marinated artichoke hearts
1 cup fava beans, shelled and blanched (can substitute lima beans)
2 tablespoons preserved lemon, pulp removed
1 teaspoon ground turmeric
2 1/2 cups chicken stock (or vegetable)
1/2 cup ripe green olives, pitted (such as Castelvetranos)
To serve:
Crumbled feta
Fresh mint
Couscous

INSTRUCTIONS:

1.Preheat oven to 375°F.

2.In a small bowl, combine: 1/2 the garlic, cumin, cinnamon, coriander, salt and pepper, stirring to combine. Season chicken liberally on both sides with spices, and marinate for at least an hour, preferably overnight.

3.Remove chicken from the refrigerator 30 minutes prior to cooking, allowing to come to room temperature.

4.Heat a cast-iron skillet over medium-high heat and sear chicken, skin-side down, until golden brown. Set aside.

5.Sauté shallots and remaining garlic until soft. Add chicken to pan, along with carrots, artichokes, fava beans, preserved lemon, turmeric and chicken stock. Bring mixture to a boil and reduce to a simmer.

6.Place in oven and bake until chicken is cooked through and vegetables are tender, about 30 minutes. Just before serving, stir in green olives and garnish with feta and mint. Serve hot over couscous.



Hamburger and Sausage Pie

Ingredients:

2 packages (24 oz each) refrigerated mashed potatoes
1 lb ground beef round
1 ring (14 to 16 oz) fully cooked kielbasa or Polish sausage, chopped
1/2 cup chopped onion
1/4 cup dry red wine or beef-flavored broth
2 cups frozen mixed vegetables (from 12-oz bag), thawed
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups Progresso™ beef-flavored broth (from 32-oz carton)
2 tablespoons all-purpose flour

Steps:

1.Heat oven to 375° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Heat mashed potatoes as directed on package.

2.Meanwhile, in 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain; set aside. Add sausage and onion to skillet; cook 5 minutes or until onion is softened. Return beef to skillet. Add wine; cook and stir 1 minute. Stir in vegetables, tomato paste, salt and pepper; cook 5 minutes or until vegetables are tender.

3.In small bowl, mix broth and flour with whisk. Add to beef mixture. Heat to boiling, stirring constantly; cook 3 minutes or until thickened. Spoon mixture into baking dish. Spread heated potatoes evenly over hot beef mixture. Bake uncovered 20 minutes or until filling is bubbly and potatoes are lightly browned.



Tomato Braised Brisket With Herbed Cauliflower Mash

INGREDIENTS:

Brisket Ingredients:
6-7 pounds brisket
1/4 cup extra-virgin olive oil, divided
1 tablespoon kosher salt
1 tablespoon coarse ground black pepper
1 tablespoon sweet paprika
2 yellow onions, thinly sliced
4 garlic cloves, minced
2 tablespoons tomato paste
1/8 cup sweet red wine (manischewitz)
2 tablespoons red wine vinegar
1 (28 ounces) can crushed tomatoes
1/4 cup brown sugar
1/4 cup dried dates, pitted and roughly chopped
1 bay leaf
1 pound baby carrots, peeled and halved lengthwise
4 celery ribs, sliced crosswise
2 cups unsalted beef stock, divided
Salt and pepper
Herbed Cauliflower Mash Ingredients:
1 medium head cauliflower, cut into large florets
2 tablespoons extra-virgin olive oil
1 tablespoon Italian parsley leaves, finely chopped
1 tablespoon chives, finely chopped
1 teaspoon lemon juice
Salt and pepper



INSTRUCTIONS:

1.Preheat oven to 300°F, and preheat a large braising pan or nonstick skillet over high heat.

2.Season the brisket with 1/8 cup olive oil, salt, pepper and paprika, rubbing the spices into the meat. Place the brisket fat cap side down into the preheated skillet and brown for at least 5 minutes on each side until all sides have a deep brown crust. Remove the brisket from the pan and set aside.

3.Add the remaining olive oil and the onions to the drippings in the pan. Sauté about 6 minutes, until onions are soft and beginning to caramelize. Add the garlic and tomato paste and stir until tomato paste caramelizes, about 1 minute.

4.Add the red wine and red wine vinegar and stir to incorporate.

5.Add crushed tomatoes, brown sugar, chopped dates, bay leaf, carrots and celery, and stir until the vegetables are coated.

6.Add the seared brisket back into the pan and add beef broth. Cover the pan with foil and bake for 6 to 7 hours until the meat is tender and flaky.

7.Once out of the oven, carefully remove the brisket from the pan and allow to rest for about 30 minutes before slicing.

8.Prepare cauliflower mash. Fill a medium-sized stock pot with 4 cups water, followed by a pinch of salt.

9.Bring water to a boil, add cauliflower and reduce heat to medium-low. Simmer the cauliflower until fork-tender, about 15 minutes. Carefully remove cauliflower from the pot, reserving some of the cooking liquid. Place cauliflower directly into a food processor bowl fitted with a chopping blade. Pulse the florets until smooth, adding the reserved liquid until desired consistency is reached.

10.Add olive oil, chopped herbs, a squeeze of lemon and salt and pepper to taste.

11.Serve brisket with herbed cauliflower puree and roasted vegetables.

Easy Vs. Gourmet- Salmon Dinner

Easy Vs. Gourmet: Salmon Dinner

Easy Salmon Dinner

INGREDIENTS:

1 pound potatoes
Olive oil, to taste
Salt, to taste
Pepper, to taste
3 tablespoons lemon juice
2 garlic cloves, minced
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried parsley
2 tablespoons honey
2 salmon fillets
1 bunch asparagus

PREPARATION:

1. Preheat oven to 400˚F (205˚C)
2. Add potatoes to a parchment paper-lined baking sheet.
3. Season with olive oil, thyme, salt, and pepper.
4. Bake for 20 minutes.
5. To prepare salmon marinade, combine lemon juice, garlic, onion powder, paprika, thyme, parsley, and honey, and stir until evenly combined.
6. On the same baking tray, push the potatoes to one side of the tray and add salmon and asparagus.
7. Season the salmon and asparagus with olive oil, salt, and pepper. Brush the marinade on the salmon.
8. Bake for 12-14 minutes or until salmon is cooked.
9. Enjoy!



Gourmet Salmon Dinner


INGREDIENTS:

2 salmon fillets
Salt, to taste
Pepper, to taste
Thyme, to taste
Olive oil, to taste

4 cloves garlic, minced
2 pounds potatoes, boiled
2 shallots, thinly sliced
5 tablespoons butter, divided
½ cup whole milk
1 teaspoon salt
½ teaspoon white pepper
1 cup porcini mushrooms, trimmed
1 bunch asparagus, ends trimmed
2 salmon fillets
Salt, to taste
Pepper, to taste
Thyme, to taste
Olive oil, to taste

PREPARATION:

1. In a medium-sized pan on medium high heat melt 3 tablespoons butter and add shallots. Cook for 3-4 minutes.
2. Add garlic and 2 more tablespoons of butter into pan and continue to cook for another 3-4 minutes, stirring frequently.
3. Add milk, white pepper, and salt to pan and stir until incorporated.
4. Transfer the shallot mixture to a food processor and process into a paste.
5. Mash potatoes and incorporate shallot mixture and continue to mash until fully incorporated.
6. Add olive oil to a large pan over medium heat and add in the mushrooms, cooking for 5 minutes, stirring occasionally.
7. Add the asparagus to the pan and season with salt and pepper, cooking for 5 minutes.
8. On a cutting board, cut 4 slits into salmon skin roughly a quarter inch apart and ½-inch into the salmon.
9. Season salmon with salt, pepper, and thyme.
10. Add olive oil to a medium pan on medium-high heat and place the salmon skin-side down.
11. Cook for 3-4 minutes or until a lighter pink color has reached ⅓-½ of the way up the side of the salmon.
12. Flip salmon and immediately add the butter, garlic, and thyme.
13. Stir the garlic and thyme around the pan to infuse the flavors and spoon the butter onto salmon.
14. Allow salmon to cook through, roughly 2 more minutes. Transfer the salmon to a paper towel-lined plate.
15. Add the potato puree to a plate, and top with mushrooms, asparagus, and salmon.
16. Enjoy!

Pecan Waffles With Pecan And Banana Syrup

Pecan Waffles With Pecan And Banana Syrup

INGREDIENTS:

1/4 pound (1 stick) plus 2 tablespoons unsalted butter, melted
1 cup pecan pieces
2 medium-size ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices
2 cups pure maple syrup
1 1/2 cups all-purpose flour
1/3 cup ground pecans
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 large egg yolks
1 teaspoon pure vanilla extract
1 3/4 cup milk
2 large egg whites

DIRECTIONS:

1.Heat 2 tablespoons of the butter in a medium-size sauté pan over medium heat. Add the pecan pieces and cook, stirring, until golden, 2 to 3 minutes. Add the banana slices and syrup and bring to a simmer. Set aside and keep warm.

2.Combine the flour, ground pecans, sugar, baking powder, and salt in a medium-size mixing bowl. In a separate bowl, beat the egg yolks and vanilla together slightly. Add the milk and the 1 stick of melted butter to the egg mixture and whisk to combine. Fold the flour mixture into the egg mixture. Stir until combined yet still slightly lumpy. In a small mixing bowl whip the egg whites until stiff peaks form. Gently fold into the batter, leaving little fluffs.

3.If using a Belgian waffle iron, pour 1 cup of the batter onto the grids of a preheated and lightly greased waffle iron. (Regular waffle irons will take only about 1/2 cup.) Close the lid. Do not open during cooking time. For the Belgian waffle iron, cook until golden and crisp, 3 to 4 minutes. Smaller waffle irons will take 1 1/2 to 2 minutes.

4.Serve hot with the pecan and banana syrup.

Cider-Braised Pork Shoulder

Cider-Braised Pork Shoulder

Ingredients:

3 to 3 1/2 pound boneless pork shoulder, cut in 3 to 4-inch chunks
Enough Kosher salt to season pork generously
1 tablespoon vegetable oil or rendered pork fat
1 large onion, chopped
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 cup freshly torn sage leaves
1 bottle (750 mils) hard cider, or regular cider, or apple juice
1/3 cup apple cider vinegar
1/2 cup crème Fraiche, or heavy cream
pinch cayenne
crème Fraiche and chives to garnish

Directions:

1.Preheat oven to 400 F.

2.Pat the pork dry and season with salt and pepper.

3.Heat oil in a large oven-proof pot or Dutch oven with a lid. Brown pork on all sides, turning with tongs, 6-8 minutes per side. Transfer pork to plate.

4.Pour off excess fat from pot. Add onion and 1 teaspoon salt. Sauté over medium heat, stirring occasionally, until onions are very soft and deep golden brown, 18-20 minutes.

5.Add Calvados and stir to deglaze the pan. Add apple, garlic, and thyme. Cook, stirring, 30 seconds.

6.Return pork to pot, nestling it down in the onions. Add cider and chicken stock. Cover pot and place in oven. Reduce heat to 325 F. Braise until meat is very tender, 2 1/2-3 hours.

7.Return pot to the cooktop. Transfer pork to a cutting board and remove kitchen strings. Boil onion and apples until thickened and liquid slightly reduced 1-2 minutes. Stir in mustard. Season to taste with salt and pepper.

8.Cut pork in serving pieces and arrange on serving platter or individual dinner plates. Spoon onion apple confit over and around the meat.

Cajun Hassleback Chicken

Cajun Hassleback Chicken

INGREDIENTS:

3 Boneless Skinless Chicken Breast
2 tbsp. Cajun seasoning
2 garlic cloves, minced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 white onion, thinly sliced
9 slices pepper jack cheese, halved
2 tbsp. olive oil
1 tbsp. parsley, for garnish

DIRECTIONS:

1. Preheat oven to 400º.
2. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Drizzle oil over chicken, sprinkle with minced garlic and season with cajun seasoning.
3. Stuff each chicken breast with red and green peppers, onion and pepper jack cheese.
4. Bake until chicken is cooked through and no longer pink, 25 minutes.
5. Garnish with parsley and serve.

Southern Fried Apples

Southern Fried Apples

Ingredients:

2 large granny smith apples
4 tablespoons real butter, chopped
Juice of ½ lemon
2 tablespoons white sugar
2 tablespoons brown sugar
1 teaspoon cinnamon

Instructions:

1.Peel, core and cut apples into even slices.

2.Melt butter in skillet over medium heat.

3.Add apples and drizzle them with lemon juice.

4.Let apples simmer until most of the butter is absorbed and apples are tender. (do not overcook. Apples should be firm to the touch, yet tender with a little give to the bite.)

5.Stir together sugars and sprinkle them over apples.

6.Toss to combine.

7.Lower heat if needed.

8.Let apples cook until sugars are completely dissolved and syrupy.

9.Remove from heat and sprinkle apples with cinnamon.

10.Toss to distribute cinnamon.

11.Plate apples and serve hot!

Notes:
Cooking time will vary based on apples used and thickness of apples.
Granny Smith makes the best apples for fried apples.
They are a must-have side dish with some buttermilk biscuits, grits, hash browns, and sausage, honey that's some good eaten!! Or even as a side dish with dinner or thrown over some ice cream for dessert. This versatile, southern comfort food is so easy to make and I'm gonna show you exactly how to make them.

Beef Wellington

Beef Wellington

INGREDIENTS:

Mushroom Mixture
8 ounces mushrooms
1 clove garlic
½ teaspoon salt
½ teaspoon black pepper
Thyme

2 6-ounce beef tenderloins
2 tablespoons oil, for searing
English mustard
¼ pound sliced ham
1 sheet puff pastry, thawed, rolled-out, and cut into 2 7x7-in squares
Egg wash (1 egg beaten with 1 tablespoon water)

PREPARATION:

In a food processor, place mushrooms, garlic, salt, pepper, and thyme and blend into a fine paste (about 30-60 seconds).
Transfer to a medium-sized frying pan, being sure to spread it evenly across the bottom of the pan.
Cook the mushrooms over medium-low heat while stirring frequently. After about 7-10 minutes the mushroom mixture should shrink to half the original volume and begin to form a paste. At this point, remove the mushroom mixture from the heat and set it aside. (NOTE: The goal here is to cook off the bulk of the water inside the mushrooms. This’ll keep the puff pastry from being too mushy at the end.)
Preheat oven to 400˚F/200˚C.
Liberally season the outside of the tenderloin pieces with salt and pepper. In another medium-sized frying pan, heat 2 tablespoons of neutral oil over high heat. Once the oil has begun to smoke, quickly sear the tenderloin pieces on both sides (45-60 seconds per-side). Once seared, transfer the meat to a plate or cutting board to rest.
Using a basting brush, generously paint the mustard over the resting pieces of beef, making sure to coat both sides.
To assemble the Wellingtons, lay out a piece of puff pastry on a lightly floured surface. Place a piece of ham in the center of the pasty. Next, layer about 1 tablespoon of the mushroom mixture on the center of the ham using the back of a spoon to flatten the paste to about the size of the tenderloin pieces. Place one of the mustard-coated beef fillets on top of the mushroom mixture, then top the piece of beef with another spoonful of the mushroom mixture, making sure to pat it down flat across the top of the meat. Layer with another piece of ham and close the Wellington by folding the puff pastry over the center of the meat. Using your hands, carefully seal the edges of the pastry then transfer SEAM-SIDE DOWN to a baking tray lined with parchment paper.
Lightly brush the outside of each Wellington with egg wash. Using the back of a paring knife, lightly score the tops of the pasty in a checkered pattern, being careful not to pierce the pastry.
Bake the Wellingtons in a 400˚F/200˚C oven until the pastry is fully cooked and golden brown (about 20 minutes).
Allow each Wellington to rest at least 10 minutes before cutting into it.

Slow Cooker Rotisserie Chicken

Slow Cooker Rotisserie Chicken

INGREDIENTS:

nonstick cooking spray
2 tbsp. brown sugar
1 tbsp. chili powder
1 tbsp. smoked paprika
1 tsp. chopped thyme leaves
a kosher salt
Freshly ground black pepper
1 whole chicken, neck and giblets removed

DIRECTIONS:

1. Grease a large slow-cooker with cooking spray. Roll a few small balls of aluminum foil and place on the bottom of the bowl, creating a rack for the chicken.
2. In a small bowl, whisk together brown sugar, chili powder, paprika, and thyme. Pat chicken dry with paper towels then season generously with salt and pepper. Rub the brown sugar mixture all over the chicken, then place in the slow cooker, breast side up.
3. Cook on high for 2 ½ to 3 ½ hours, until the juices between the leg and the thigh run clear or a thermometer inserted into the thigh, reads 165°F. Remove chicken from slow cooker.
4. To crisp up the skin, transfer chicken to a large baking sheet and broil until golden and crispy, 3 to 4 minutes.
5. Let rest for 10 minutes before slicing and serving.

How to Butcher an Entire Pig

How to Butcher an Entire Pig

Butcher and author Bryan Mayer shows Bon Appetit how to butcher an entire pig at Wyebrook Farm and explains every cut of pork. There are five sections of the pig that yield edible cuts: pork shoulder, pork belly, pork loin, pork butt (or ham), and the head. From those sections, the butcher can offer sausage, bacon, spare ribs, brisket, ribs, steaks, pork chops, pork cutlets, coppa, press, secret, and tenderloin.

Honey Chipotle Chicken

Honey Chipotle Chicken

Ingredients:

4lbs Chicken Leg Quarters
2 cups Killer Hogs BBQ Sauce
1 cup Killer Hogs The AP Rub
¼ cup Honey
1 Tablespoon Ground Chipotle Pepper
2 Whole Chipotle Peppers in Adobo Sauce
1 teaspoon Ground Cumin

Instructions:

1.Prepare Big Green Egg or other bbq grill/smoker for indirect cooking at 325⁰. Add Pecan wood chunks to hot coals for smoke flavor.

2.Combine AP Rub, Ground Chipotle Pepper, and Cumin. Season leg quarters on all sides.

3.Place each leg quarter on the grill and cook until internal temperature reaches 170⁰.

4.Place Whole Chipotle Peppers, Honey, and Killer Hogs The BBQ Sauce in a food processor and pulse until smooth. Brush glaze over leg quarters during the last 10 minutes of cooking.

5.Remove leg quarters from grill once internal temperature reaches 175⁰ and serve.

Barbecue Catfish

Barbecue Catfish

Ingredients:

8 Catfish Filets 4oz ea
¼ cup Olive Oil
2 Tablespoons Lemon Pepper
2 Tablespoons Killer Hogs The Hot Rub
2 Lemons
2 Limes

BBQ Butter Glaze:

½ cup Killer Hogs The BBQ Sauce
½ stick Butter melted
1 Tablespoon Hot Sauce
2 teaspoons Lemon Juice

Instructions:

1.Prepare Big Green Egg or another grill for direct cooking medium high heat 375-400⁰. Place a set of grill grates on the grill upside down to create a flat surface for cooking. Coat the surface with vegetable cooking spray to prevent sticking.

2.Drizzle back side of each catfish fillet with olive oil and season with Lemon Pepper and Killer Hogs Hot BBQ Rub. Flip fillets over and repeat on the top side.

3.Cut Lemons and Limes into thin slices.

4.For each piece of catfish lay 2-3 Lemon/Lime slices on the grill surface and top with a filet.

5.Grill fish for 5 minutes and brush the tops with BBQ Glaze; continue to grill for 4 minutes.

6.Carefully flip each filet top side down on the grilling surface and cook an additional minute to sear the top side.

7.Remove from the grill and serve.



Pineapple Cole Slaw

1 Bag of shredded Cole Slaw (white cabbage, red cabbage, & carrots)
1 cup Mayo
1 20oz can Crushed Pineapple (strained, reserve juice)
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Pineapple Juice
1 teaspoon Killer Hogs AP Rub (or use salt and pepper to taste)

Directions:

1.Combine mayo, crushed pineapple, apple cider vinegar, and lemon juice in a small bowl.

2.Season with AP Rub and fold into shredded cole slaw.

3.Cover with plastic wrap and place in refrigerator for 2 hours prior to serving.

10 Easy Chicken Recipes

10 Easy Chicken Recipes

One-Skillet Chicken Pot Pie

INGREDIENTS
1 tablespoon olive oil
1½ pounds boneless, skinless chicken breasts, cubed
½ white onion, chopped
2 cloves garlic, minced
1 cup gold potatoes, cubed
2 cups frozen peas and carrots
4 tablespoons all-purpose flour
4 tablespoons butter
2 cups chicken broth
Salt, to taste
Pepper, to taste
1 store-bought pie crust, thawed if frozen

PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. Season chicken with salt and pepper, and heat oil in a cast-iron skillet. Add the cubed chicken, cooking until no longer pink. Remove chicken and set aside.
3. To the same skillet, add the onions and garlic. Sauté until translucent.
4. Add potatoes and sauté about 5 minutes.
5. Add peas and carrots, and stir again.
6. Add the butter to the vegetable and allow to melt.
7. Sprinkle the flour, covering the vegetables, and quickly stir to avoid lumps.
8. Pour in chicken broth and bring to a boil to thicken the sauce.
9. Season with salt and pepper. Remove from heat.
10. Place pie dough over the chicken and vegetable mixture, and seal along the edges of the skillet with your fingers.
11. Bake for 25-30 minutes or until golden brown.


Paprika Chicken and Rice Bake

INGREDIENTS:

5 chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried parsley
1 tablespoon olive oil
1 tablespoon garlic, minced
½ cup red onion, diced
1 cup long grain rice
1½ cups chicken broth
Salt, to taste
Pepper, to taste

PREPARATION:

1. Preheat oven to 400˚F/200˚C.
2. In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
3. On high, heat olive oil in an oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over. Cook an additional 5-6 minutes to brown the other side and remove from the pot.
4. Add the garlic and onions to the pot, and cook until the onions are transparent.
5. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
6. Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
7. Bake for 35-40 minutes, or until the rice is fully cooked.
8. Optional: remove chicken thighs and broil for crispy skin.


Southwest Chicken Pasta Bake

INGREDIENTS:

4½ cups cooked fusilli pasta (8 ounces uncooked)
8 ounces corn, drained
8 ounces black beans, drained & rinsed
2 cups cooked chicken, shredded
16 ounces alfredo sauce
1 tablespoon taco seasoning
1 cup Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded\
Garnish
Cilantro, chopped

PREPARATION:

1. Preheat oven to 350˚F/180˚C.
2. Cook 8 ounces of fusilli pasta according to box instructions. (This will make about 4½ cups of cooked pasta.)
3. In a large bowl, mix together cooked pasta, corn, black beans, cooked chicken, alfredo sauce, and taco seasoning.
4. Pour into a 9x13-inch baking pan and spread evenly around the pan.
5. Sprinkle Monterey Jack and cheddar cheese over the top and cover with foil.
6. Bake for 35 minutes, uncovering after 20 minutes to allow the cheese to brown.
7. Garnish with cilantro.


CHIPOTLE POPCORN CHICKEN

INGREDIENTS:

2 pounds chicken breast, boneless and skinless
2 cups buttermilk
1 7-ounce can of chiles in adobo sauce
2 cups panko bread crumbs
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon pepper
1 teaspoon smoked paprika
Oil for frying
Garnish
Additional smoked paprika

PREPARATION:

Cut chicken breast into bite-sized pieces and place them in a medium-sized bowl.
Pour buttermilk and can of chiles over the chicken, making sure to get all of the adobo sauce out of the can. Mix well to incorporate. Cover and let marinate in the refrigerator for 2-4 hours.
In a separate bowl, mix together panko bread crumbs, chili powder, salt, pepper, and paprika.
Remove chicken from the refrigerator and dredge the pieces in the bread crumb mixture for an even coat. Fry them in 350˚F/180˚C oil until they are crispy and golden brown (about 2 minutes).
Drain on paper towels and garnish with an additional sprinkle of smoked paprika.


Honey Mustard Chicken, Bacon, and Avocado Salad

INGREDIENTS:

Dressing/Marinade
2 tablespoons olive oil
⅓ cup honey
3 tablespoons stone ground mustard
2 tablespoons Dijon mustard
½ lemon
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon pepper
4 skinless and boneless chicken thighs

Salad
1 head romaine lettuce, chopped
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
1 avocado, diced
1 hard-boiled egg, sliced
¼ cup cooked bacon, diced

PREPARATION:

1.  In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, lemon, garlic, salt, and pepper. Whisk until smooth.
2.  Remove ½ of the marinade and refrigerate to use as a dressing.
3.  Add chicken thighs to remaining marinade and let it marinate for two hours.
4.  Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until golden, 5.  crispy, and cooked through. Set aside and allow to rest.
5.  Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.
6.  Slice chicken into strips and place in the salad.
7.  Add the remaining marinade to the salad and toss.
8.  Sprinkle bacon on top.


Pesto Chicken Garlic Knot Sliders

INGREDIENTS:

Pizza dough (2 pies worth, or about 1.5-2 lbs)
3 cups rotisserie chicken, shredded
1 8-ounce jar of pesto
2 cups mozzarella cheese, shredded
3 tablespoons salted butter, melted
3 cloves garlic, minced
2 tablespoons parsley, finely chopped

PREPARATION:

Preheat oven to 400˚F/200˚C.
Cut pizza dough into eighths. (Each ball of dough should yield 8 even-sized pieces of dough, for a total of 16).
Using your hands, roll each piece of dough into a thin strip about 7 inches long. Then carefully tie them into a knot, tucking the loose ends of dough underneath.
Place each tied knot on a baking sheet or casserole dish with high sides, nestling them close together in a 4x4 grid. Once all the knots are placed in the dish, cover and let rest for 10 minutes.
Uncover and bake for 12 minutes or until the slider buns are golden brown and no doughy gray bits remain.
Once the knots are out of the oven, lower the oven temperature to 350˚F/180˚C.
Allow the knots to cool, carefully remove them from the baking dish and cut the grid horizontally, creating both a top and bottom piece. (NOTE: It’s helpful to hold the knots together with a towel on top while cutting them horizontally, as the motion of the knife might cause some of them to pull apart.)
Return the bottom half of the knot-grid to the original baking dish. Evenly layer the bread with cooked chicken, followed by the pesto and mozzarella cheese. Place the top half of the garlic knots on top.
Mix together melted butter, garlic, and parsley. Brush mixture liberally over the top of the knots.
Bake at 350˚F/180˚C for an additional 10 minutes until the tops of the knots are golden brown and cheese is melted.
Pull apart for individual sliders.


Bite-Size Chicken Tacos

INGREDIENTS:

7 flour tortillas
2 tablespoons melted butter
1 rotisserie chicken, shredded
1½ cups salsa

Garnish
Sour cream
3-cheese Mexican blend
Guacamole

PREPARATION:

1. Preheat oven to 375˚F/190˚C.
2. Generously brush butter onto both sides of the tortillas.
3. Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
4. Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos.
5. Bake for 5-8 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them every couple of minutes to make sure they don’t burn.
6. Shred a rotisserie chicken, removing all bones and skin.
7. Place shredded chicken in a large pan over medium-high heat and add salsa. Stir well to combine.
8. Serve along with your favorite taco toppings.


Chicken and Biscuits Bake

INGREDIENTS:

6 tablespoons butter
1 onion, chopped
½ cup flour
3 cups chicken broth
1 teaspoon salt
1 teaspoon pepper
1 cup heavy cream
2½ cups frozen mixed vegetables
1 rotisserie chicken, shredded
2 tubes biscuit dough (8 biscuits each)

PREPARATION:

Preheat oven to 350˚F/180˚C.
In a large pot over medium-high heat, melt the butter.
Add the onion, stir until softened. About 1 minute.
Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.
Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain.
Whisk in the heavy cream. Bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper.
Add the mixed vegetables and shredded chicken, stir until fully incorporated.
Transfer to a 9x13-inch baking dish.
Evenly top with 12 pieces of biscuit dough (you will have extra biscuits, which can be baked off separately).
Bake in a preheated oven for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling.
Cool slightly before serving.


One-Pot Creamy Mushroom And Chicken Pasta

INGREDIENTS:

3 tablespoons olive oil
1½ pound (750 grams) chicken breasts
½ yellow onion, diced
Salt, to taste
Pepper, to taste
2 cups cremini mushrooms
3 cloves garlic, minced
1 teaspoon thyme
2 teaspoon paprika
4 cups chicken broth
1 cup heavy cream
1 pound (500 grams) farfalle pasta
5 ounces (150 grams spinach)
1 cup parmesan

PREPARATION:

1. Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken and brown, making sure to cook through. Set chicken aside.
2. Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
3. Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.
4. Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.
5. Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)
6. When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates. Add parmesan and stir until it’s well-incorporated and you’re left with a smooth sauce.
7. Top off with extra parmesan.

Stuffed Chicken Parm Dinner For Two

Stuffed Chicken Parm Dinner For Two

Cucumber, Tomato, and Avocado Salad

INGREDIENTS:

½ English cucumber, diced
2 Roma tomatoes, diced
2 ripe avocados, diced
¼ red onion, thinly sliced
2 tablespoons cilantro, chopped
1 lemon, juiced
Salt, to taste
Black pepper, to taste
1 tablespoons extra virgin olive oil

PREPARATION:

1. Place sliced cucumber, tomatoes, avocados, onion, and cilantro in a large salad bowl.
2. Toss with olive oil, lemon juice, salt, and pepper.



Stuffed Chicken Parmesan

INGREDIENTS:

2 chicken breasts, boneless and skinless
Salt, to taste
1 cup mozzarella
1 cup flour
4 eggs, beaten
1 cup breadcrumbs
1 cup oil for frying
3 cups tomato sauce
½ cup parmesan
2 tablespoons basil



PREPARATION:

1. Cut a pocket into each chicken breast.
2. Stuff the pockets evenly with mozzarella cheese.
3. Press the edges of the chicken together to seal the pocket.
4. Separate the flour, eggs, and bread crumbs into 3 separate bowls.
5. Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
6. Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
7. Heat oil in a large pan over medium heat.
8. Preheat oven to 350˚F/180˚C.
9. Fry the chicken until golden brown on both sides.
10. Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
11. Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
12. Bake for 25 minutes or until chicken is cooked through and cheese is turning golden brown.
13. Serve!

RASPBERRY PEACH SANGRIA

INGREDIENTS:

2 white peaches, sliced
1 cup raspberries
2 cups rosé
2 shots white rum
1 cup peach nectar
1 cup champagne



PREPARATION:

1. In a pitcher, combine peaches, raspberries, rosé, rum, and peach nectar.
2. Stir until mixed.
3. Chill for at least 4 hours.
4. Add the champagne, then serve!

How to make Fish Fillet

How to make Fish Fillet

Ingredients:

- 1 1/2 pounds of any white fish fillets
- 2 tablespoon lime juice
- 2 tablespoon mayonnaise
- 3 cloves minced garlic
- pepper
- 1- 1 1/2 cup breadcrumbs
- 1 tablespoon melted butter

Instructions:

Preheat the oven to 200°c.

Place the fish fillets in a baking dish coated with melted butter. Combine the lime juice, mayonnaise, minced garlic, and pepper in a small bowl, and spread over the fish. Next, sprinkle the breadcrumbs on top and drizzle with the 1 tablespoon of butter. Bake at 200°c for 20 minutes. Sprinkle with parsley.

NOTE:
How to make Fish Fillet. This is a quick and simple way of making the most delicious fish recipe you've ever tasted. Haddock or cod would be good fish to use for this recipe.

KFC Style Fried Chicken

KFC Style Fried Chicken

Ingredients:

- 1 TSP ground Oregano
- 1 tbsp ground Basil
- 1 TSP ground Tarragon
- 1 tbsp ground Marjoram
- 1 tbsp ground Sage
- 1 tbsp ground Black pepper
- 1 tbsp ground White pepper
- 1 TSP ground Chili
- 1 tbsp ground Paprika
- 3 tbsp ground Salt
- 1 tbsp Onion Powder
- 3 tbsp granulated garlic
- 3 Cups of All-purpose Flour (375 grams)
- 2 eggs
- 1 cup of milk
- 300-400 ml of vegetable oil
- 1.5 -2 kg of chicken

Instructions:

1.Get all the dry ingredients (ground Oregano,  ground Basil, ground Tarragon etc.) and mix them together.

2.Next, get a separate bowl and mix the 2 eggs with the milk.

3.After; get the chicken and coat it with the dry ingredients, then onto the egg mixture, then back into the dry ingredients. Repeat with the rest of your chicken pieces.

4.Next, pour vegetable oil in a large pan, and let it heat up.

5.Then you take your chicken pieces and put them in the pan filled with oil. Let them stay in there until they turn golden brown and turn them over and wait for the same results.

6.After this, get a plate with paper towels and place the golden, crispy chicken on top. This will let it soak up the unwanted, remaining oil.



NOTE:
KFC Style Fried Chicken Recipe | How To Make Crispy Spicy Fried Chicken/ Kfc Chicken Recipe Homemade This is a quick and simple way of making the most delicious KFC style fried chicken at home which will be ready for you and your family in only 10 minutes. I have used some special and secret ingredients

Oven Trout

Oven Trout

Ingredients:

-1 tsp chopped thyme
-1 tsp chopped rosemary
-2 tsp chopped parsley
-2 cloves garlic
-1/4 cup olive oil
-1 tbsp lemon juice
-2 trout fish
-salt
-pepper
-lemon slices
-2 rosemary
-2 thyme

Instructions:

1.Preheat the oven to 200°C

2.In a small bowl, add the thyme, rosemary, parsley, olive oil and lemon juice together and mix them.

3.Place the 2 trout fish on top of a tray with aluminum foil. sprinkle some salt and pepper on both sides of the fish and inside too.

4.Next, spread the olive oil mixture on both fish on each side and leave in the oven for 15-20 minutes.

NOTE:
How to cook Oven Trout. This is a quick and simple way of cooking the most delicious, nutritious and healthy dinner recipe you've ever tasted which will be ready for you and your family in 30 minutes! Often the best way to really get into cooking is finding simple and quick recipes that are delicious and fun to make and easy to bake.

Mushroom Shrimp Stir-Fry

Mushroom Shrimp Stir-Fry

Ingredients:

- 500-600g large shrimp, peeled and deveined
- 250g mushrooms, sliced
- 125g asparagus, sliced
- 50g red pepper
- 50g yellow pepper
- 1 tablespoon ginger, minced
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons sesame oil
- 1/2 teaspoon salt, divided

Instructions:

1.Heat 1 tablespoon of sesame oil in a large, non-stick skillet over medium heat.

2.Pour in the shrimp and season with 1/4 teaspoon of the salt.

3.Fry the shrimp for 1 minute on each side.

4.Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.

5.Toss in the mushrooms, asparagus, peppers, and remaining 1/4 teaspoon of salt and sauté for a few minutes until they begin to soften.

6.Add the ginger and soy sauce and sauté until the ginger is fragrant about 30 seconds.

7.Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked about 1 minute.


NOTE:
How to make Mushroom Shrimp Stir-Fry. This Easy Shrimp And Mushroom Stir-Fry recipe is a quick and simple way of making the most delicious healthy dinner recipe you've ever tasted which will be ready on the dinner table in only 15 minutes. It's the easiest, healthy shrimp stir-fry that everyone must try!

Creamy Alfredo Pasta Pasta Bake With Shrimp

Creamy Alfredo Pasta Pasta Bake With Shrimp

Ingredients:

- 4500g. penne
- 3 Tbsp. butter
- 3 cloves garlic, minced
- 450g medium or large shrimp
- 3 tbsp chopped fresh parsley
- 2 tbsp all-purpose flour
- 3/4 cup milk
- 1/4 cup low-sodium chicken broth
- 1 cup  shredded mozzarella
- 1/4 cup plus 2 tablespoons shredded Parmesan
- Freshly ground black pepper
- 2 large tomatoes, chopped (about 1 cup)

Instructions:

1.Preheat oven to 180°c.

2.In a large pot of salted boiling water, cook penne according to package directions until al dente.

3.Drain and return to pot.

4.Meanwhile, in a large ovenproof skillet over medium heat, melt 1 tablespoon butter.

5.Add garlic, shrimp, and 2 tablespoons parsley. Season with salt Cook until shrimp are pink and no longer opaque, 2 minutes per side.

6.Transfer shrimp to a plate. (Keep juices in skillet.)

7.Add remaining 2 tablespoons butter to skillet to let melt, then add flour and whisk until golden, 1 to 2 minutes.

8.Add milk and chicken broth and bring to a simmer.

9.Stir in 3/4 cup mozzarella and 1/4 cup Parmesan until creamy.

10.Season with salt and pepper.

11.Return shrimp to skillet. Add tomatoes and cooked penne and toss until combined. (Add more milk if the mixture is too thick.)

12.Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parm and bake until melty, 5 to 7 minutes.

13.Broil 2 to 3 more minutes until top is golden (watch it carefully so it doesn't burn!).

14.Garnish with remaining tablespoon parsley and serve.

NOTE:
Garlic Shrimp Alfredo Bake. This is a quick and simple way of making the most delicious meal you've ever tasted. A must try homemade
creamy shrimp Alfredo bake pasta! It is surprisingly easy to make and is ready in under 30 minutes. This Shrimp Penne is a major comfort food.

Healthy Cilantro Lime Salmon

Healthy Cilantro Lime Salmon

Ingredients:

- 2 Tbsp. extra-virgin olive oil
- 6 salmon fillets
- salt
- Freshly ground black pepper
- 2 Tbsp. butter
- 2 cloves garlic, minced
- 1/2 cup low-sodium vegetable broth
- 1/4 cup lime juice
- 2 tbsp honey
- 1/2 Tsp cumin
- 1/4 cup chopped fresh cilantro
- 2 slices lime
- 1 lime zest
- 1 1/2 cup cooked white rice, for serving

Instructions:

1.In a large pan over medium-high heat, heat oil.

2.Season salmon all over with salt and pepper, then add to the pan skin-side up.

3.Cook salmon until deeply golden, about 6 minutes, then flip over and cook 2 minutes more. Transfer to a plate.

3.Add butter and garlic. When the butter has melted and looks foamy, stir in broth, lime juice, honey, cumin and lime zest. Bring mixture to a simmer then stir in cilantro.

4.Reduce heat to medium and add the salmon back to the pan.

5.Simmer until the sauce has reduced and the salmon is cooked through, 3 to 4 minutes more.

6.Add two slices of lime

7.Garnish with more cilantro and serve over cooked white rice.


NOTE:
How to make Cilantro Lime Salmon. This is a quick and simple way of cooking the most delicious easy dinner recipe with honey and garlic sauce which will be ready for you and your family in 30 minutes! Often the best way to really get into cooking is finding simple and quick recipes that are delicious and fun to make and easy to bake.

Honey Garlic Salmon

Honey Garlic Salmon

Ingredients:

-  1Tbs Olive Oil
- 1Tbs Melted Butter
- 1Tbs Soy Sauce
- 1Tbs Honey
- 1Tbs Brown Sugar
- 1Tbs Dijon Mustard
- 1 Tsp Ginger
-  4 Cloves Minced Garlic
- 1 Tbs Lemon Juice
- 500g Salmon

Instructions:

1.In a large bowl add the olive oil, butter, soy sauce, honey, brown sugar, Dijon mustard, ginger, garlic and lemon juice. Mix everything together and pour it over the salmon.

2.Marinade in the fridge for about 1 hours and then broil in the oven or bake the fish on a high temperature at 500 degrees Fahrenheit for about 15 minutes.

3.Serve immediately


NOTE:
Honey Glazed Salmon. This Easy Honey Garlic Salmon Recipe is a quick way to make the most delicious salmon recipe. It is a great dinner recipe which will be ready for you and your family in only 15 minutes.If you ever crave a delicious and easy fish recipe, this honey salmon recipe is the bomb. This sweet and healthy honey glazed salmon is without a doubt one of their best meals. The salmon is coated in a delicious honey and garlic sauce that gives this salmon recipe so much flavor and deliciousness. This healthy salmon recipe is great for every occasion.