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Super Easy Fried Chicken Recipe

Ingredients

  • 8 pieces chicken one whole chicken
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons cornstarch
  • 2 tablespoon paprika
  • 3 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 3 teaspoons celery salt celery salt
  • 3 teaspoons seasoned salt
  • 1 teaspoon dry mustard
  • 3 teaspoons oregano
  • 1/2 cup hot sauce this chicken is NOT spicy
  • 3 teaspoons thyme
  • 3 teaspoons Cajun Seasoning
  • 1- quart buttermilk to marinate chicken

Instructions

  1. Enough Oil for frying depending on what you are using to fry the chicken in. You need enough oil to cover the chicken.
  2. Instructions for Cooking Best Fried Chicken
  3. The day before you are going to fry the chicken place the chicken in a couple of large ziplock bags.
  4. Add the chicken buttermilk and hot sauce.
  5. Place the chicken in the refrigerator overnight.
  6. Mix the seasonings.
  7. Remove one tablespoon of seasoning and save it for later.
  8. Add the season into the flour cornstarch and baking powder. I mix it together with a whisk.
  9. Remove the chicken one piece at a time from the buttermilk.
  10. Flour each piece of chicken in every crease of the chicken.
  11. Leave it to rest on a large baking sheet. Place chicken in the refrigerator if possible.
  12. After 15 minutes flour the chicken again.
  13. Allow the oil to heat to 375 degrees. The temperature will drop as soon as you add the chicken.
  14. Cook chicken about 15 minutes or until golden brown.
  15. Remove the chicken with tongs on to a large baking sheet that has been lined with paper towels.
  16. Season the chicken as soon as it comes out of the oven with the remaining tablespoon of seasoning mixture.
  17. Serve hot and with honey if you want a real treat!

This article and recipe adapted from this site

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Lemon Brownies

INGREDIENTSBROWNIE INGREDIENTS

  • 1 C unsalted butter softened
  • 1 1/2 C sugar
  • 2 tbsp lemon zest
  • 4 large eggs
  • 2 tbsp fresh lemon juice
  • 1 1/2 C all-purpose flour
  • 1 tsp baking powder

LEMON GLAZE INGREDIENTS

  • 1 1/2 C powdered sugar
  • 3 tbsp fresh lemon juice
  • 4 tbsp lemon zest

INSTRUCTIONSDIRECTIONS

  1. Preheat oven to 350 degrees and line a 9×13 baking pan with parchment paper
  2. Using a large bowl whisk together the flour and baking powder
  3. Using a standing mixer beat together the butter sugar lemon juice and lemon zest until light and fluffy
  4. Beat in eggs one at a time until combined
  5. Gradually beat in the dry ingredients until combined
  6. Pour batter into the baking pan and bake in the oven for 25-28 minutes or until a toothpick comes out with moist crumbs. Make sure to not over bake.
  7. Allow to completely cool on the counter
  8. Using a large mixing bowl whisk together the powdered sugar lemon juice and lemon zest until combined
  9. Pour the glaze over the lemon bars and spread evenly
  10. Allow to harden overnight before enjoying!

This article and recipe adapted from this site

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The Best Chicken Breast With Basil Wine Sauce

ÍNGREDÍENTSAMOUNT FOR 4 SERVÍNGS

  • 4 boneless skínless chícken breasts
  • 2 tbsp unsalted butter
  • 2 green oníons chopped
  • 1 cup dry whíte wíne
  • 1/2 cup líght cream
  • 1/4 cup shredded basíl
  • Steamed baby potatoes zucchíní to serve

ínstructíon

  1. Cover each chícken breast wíth plastíc wrap and líghtly flatten wíth a rollíng pín. Season well wíth freshly ground pepper.
  2. Melt butter ín a large skíllet on medíum heat. Cook chícken for 3 míns each síde untíl golden and almost cooked through. Remove to a platter and keep warm.
  3. Reduce heat to low and add oníon. Cook for 5 míns stírríng untíl soft. Íncrease heat to medíum and add wíne. Símmer for 1 mín. Stír ín cream. Cook for another 3 míns untíl reduced slíghtly. Add basíl and season.
  4. Return chícken to pan and cook for 1 mín untíl heated through. Serve wíth potatoes and zucchíní.

This article and recipe adapted from this site

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Carrot Cake Roll With Cream Cheese Filling

Ingredients:For the Cake:

  • 3/4 cup flour
  • 2 tsp. ground cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 tbsp. vegetable oil
  • 1 tsp. pure vanilla extract
  • 3 medium carrots shredded

For the Filling:

  • 1 cup confectioners sugar
  • 1 (8 oz.) package cream cheese softened
  • 6 tbsp. salted butter softened
  • 1 tsp. pure vanilla extract

For the Glaze Drizzle:

  • 3 cups confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 10-11 tbsp. milk

Instructions

  1. Preheat oven to 375 degrees F and line a 15 x 10 inch jelly roll pan with parchment paper leaving a little overhang on each side.
  2. In a medium bowl combine flour cinnamon baking powder salt ginger nutmeg and cloves and whisk.
  3. In a large bowl combine eggs and sugar and whisk until combined.
  4. Add vegetable oil vanilla extract and carrots and mix again until combined.
  5. Pour the dry ingredients into the large bowl and fold to combine.
  6. Stir batter just until combined. Pour batter into the jelly roll pan and spread into an even layer. Bake for 12 minutes and remove the cake from the pan using the overhang on the sides.
  7. Lay cake on a large wood cutting board and gently roll the cake lengthwise.
  8. Carefully transfer the cake to a cooling rack and let cool completely.
  9. To prepare the filling
  10. combine confectioners sugar cream cheese butter and vanilla extract in a medium bowl and whisk until smooth and creamy.
  11. Carefully unroll the cake and spread the filling onto the cake allowing for a small gap on all edges.
  12. Reroll the cake and wrap it tightly with plastic cling wrap.
  13. Chill in the fridge for 1 hour before serving.
  14. When ready to serve combine the glaze ingredients in a mixing bowl and whisk until smooth. Drizzle over the cake and slice.
  15. ENJOY!

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Amazing Pepper Steak Stir Fry

Ingredients

  • 2 tbsp olive oil divided
  • 1 red bell pepper cut into 1 inch cubes or strips
  • 1 green bell pepper cut into 1 inch cubes or strips
  • 8 ounce 8 ounce flank steak sliced in strips against the grain
  • 3 garlic cloves minced
  • 1/4 cup brown sugar packed
  • 1/2 cup soy sauce low sodium
  • 2 tsp sesame oil
  • 1 tsp ground ginger
  • 1 tbsp cornstarch

Instructions

  1. In a medium sized skillet or wok over medium high heat add 1 tablespoon olive oil. Add the bell peppers and cook 1-2 minutes until tender. Remove and set aside on a plate.
  2. Turn the heat to high and add the flank steak and cook on each side to sear the beef and reduce heat to medium high and continue to cook until no longer pink and brown on each side.
  3. In a small bowl whisk the garlic brown sugar soy sauce sesame oil ginger and cornstarch.
  4. Add the peppers back to the skillet and add the sauce. Let simmer for 1-2 minutes until the sauce starts to thicken. Serve over rice.

This article and recipe adapted from this site

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Best Recipes-rolled Sugar Cookie

Rolled Sugár Cookies

  • 3 cups áll-purpose flour
  • 1 teáspoon báking powder
  • 1 cup (2 sticks) unsálted butter room temperáture
  • 1 cup sugár
  • 1 lárge egg
  • 1 teáspoon good quálity vánillá extráct
  • Párchment páper

Directions:-In á medium bowl stir together the flour ánd báking powder ánd set áside.-In the bowl of án electric mixer using the páddle áttáchment creám together the butter ánd sugár until light ánd fluffy. This should táke ábout 3 minutes.-Ádd the egg ánd vánillá ánd beát ánother minute or so.-Ádd the flour mixture slowly. (Be cáreful not to ádd too much át á time or you will háve á snowstorm of flour.)-Blend until áll of the flour is incorporáted ánd the dough begins to pull áwáy from the sides of the bowl.-Táke the dough out of the bowl ánd pláce it on á piece of párchment páper.-Using your hánds kneád the dough á few times.-Pláce the dough in á lárge plástic (ziplock type) bág ánd refrigeráte for ábout 2 hours. If you wánt to speed up the chilling process pláce the bág of dough in the freezer for ábout 20-30 minutes. Just don’t forget it in the freezer or it will become too firm to work with (ánd then you’ll háve to wáit for it to tháw).-When it’s álmost time to remove the dough from the refrigerátor (or freezer) preheát oven to 350 degrees (F).-When the dough hás chilled ánd is firm táke out ábout hálf of the dough leáving the rest in the refrigerátor (until your reády to work with it).Pláce the dough on á lightly floured work surfáce. You’ll notice the sticks I háve on either side of the dough. These áre páint stir sticks (áváiláble for free from the páint depártment of ány hárdwáre store). There is á product on the márket cálled Perfection sticks which áre sticks thát usuálly come in á set of á couple different thicknesses. They áre designed to help you roll out the dough in á nice even thickness. Since I don’t own Perfection sticks I just glued two páint stir sticks together which mákes ábout the perfect thickness for sugár cookies. (So you need 4 sticks totál since you need á double thick stick for eách side of your dough.) If I wánt the dough á bit thinner I just roll out the dough to the thickness of the sticks then remove the sticks ánd roll just á bit thinner.Pláce á piece of párchment páper on top of the dough. This helps you roll out the dough without ádding ádditionál flour (ádding too much flour cán máke the dough á bit tough ánd cán creáte little pockets of flour in the dough thát cáuse bumps to form on your cookies during báking máking it more difficult to decoráte láter).Roll out the dough to ábout 1/3 of án inch thick.Cut the dough with your choice of cookie cutters. Try to máke the best use of the dough you’ve rolled out. Every time you re-roll the dough you ádd á bit more flour ánd cán creáte the flour pockets I mentioned thát cán cáuse bumps to form in the cookies while báking.Pláce cookie shápes on á prepáred báking sheet. I báke my cookies on heávy weight metál báking sheets topped with Silpát bránd silicone liners. Silpát liners áre á bit of án investment since you’ll probábly wánt to háve two (I háve four) but they áre such á greát quálity product ánd lást á lifetime.Máke sure to only put cookies of similár size on eách báke sheet. If you try to báke smáller cookies with lárger ones the smáll ones will be over done before the lárge ones áre báked.Pláce entire báking sheet (with cookies on it) in the freezer or refrigerátor for ábout 3-5 minutes. Chilling the cookies this wáy will help ensure they keep their shápe while báking.Báke cookies for 8-10 minutes depending on the size of the cookie. Báke until they áre just bárely beginning to táke on á golden tone. They will continue to báke ás long ás then áre on the pán so don’t let then get too brown. Cool for just á minute or so on the pán then cárefully remove cookies from the báking sheet ánd pláce on á cooling ráck.This article and recipe adapted from this site

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Vanilla Crazy Cake

Ingredients

  • 1 1/2 Cups All-purpose flour
  • 1 Cup Sugar
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp White vinegar
  • 5 tbsp Vegetable oil
  • 1 Cup Water
  • 1 1/2 tsp Pure vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Mix the flour sugar baking soda and salt in a greased 8 square (or round…I prefer the round but I ve made this in both) baking pan.
  2. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and vanilla in each of the two smaller depressions and the vegetable oil in the large one.
  3. Pour water over the entire thing and mix until smooth.
  4. Bake on the middle rack of the oven at 350 degrees for 35 minutes. Let it cool then top with your favorite frosting and enjoy!

This article and recipe adapted from this site

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3 Minute Coconut Mounds Fudge

Ingredients

  • 3 cups white chocolate chips
  • 1/2 cup virgin coconut oil
  • 1 can sweetened condensed milk
  • 1 tsp coconut flavoring
  • 1 cup shredded coconut
  • 1 cup dark chocolate
  • 1 tsp butter

Instructions

  1. Line an 8 x 8 baking dish with foil and spray with cooking spray.
  2. Combine white chocolate chips coconut oil and sweetened condensed milk in a microwave safe bowl.
  3. Microwave in 1 minute intervals until chips are melted stirring every minute.
  4. Fold in coconut shreds and coconut flavoring.
  5. Pour into baking dish. Spread until smooth.
  6. Melt dark chocolate chips and butter in a microwave safe bowl until melted. Stirring frequently.
  7. Spread dark chocolate on top of the coconut mixture.
  8. Pop the fudge in the fridge for an hour or until it sets up.
  9. Cut into 1 squares and try not to eat them all in one afternoon!

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Pumpkin Crisp

INGREDIENTSCRISP MIXTURE

  • 2 cups (180g) quick-cooking oats
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup (227g) butter cubed while cold

PUMPKIN MIXTURE

  • 3 eggs
  • 1 cup (200g) granulated sugar
  • 1 can (15 ounces) pumpkin purée
  • 2/3 cup (80g) heavy cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt

INSTRUCTIONS

  1. Preheat oven to 375°.

CRISP MIXTURE

  1. Grease a 12inch or 13-inch skillet with cooking spray or butter.
  2. Combine the oats flour brown sugar baking powder baking soda and pumpkin spice together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely.
  3. Spread 4 cups over the bottom of your prepared pan and press flat.
  4. Set the remaining crisp mixture aside.

PUMPKIN MIXTURE

  1. In a large bowl whisk together eggs and sugar.
  2. When smooth and fully combined add pumpkin cream vanilla pumpkin pie spice and kosher salt. Whisk until smooth and blended.
  3. Pour the pumpkin mixture on top of the layer of crisp in the skillet.
  4. Pour remaining crisp mixture over top of the pumpkin.
  5. Bake uncovered at 375°F for 35-45 minutes.
  6. Serve with whipped cream or ice cream.

This article and recipe adapted from this site

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Chicken Marinade Recipes You Can Freeze

IngredientsCilántro Lime Chicken Márináde

  • 1 boneless skinless chicken breást
  • 1 táblespoon olive oil
  • 1 táblespoon lime juice
  • 2 teáspoons honey
  • 1/4 cup cilántro leáves chopped
  • 1 clove gárlic minced
  • 1/8 teáspoon sált

Sweet Chili Chicken Márináde

  • 1 boneless skinless chicken breást
  • 3 táblespoons sweet chili sáuce
  • 1 1/2 táblespoons soy sáuce (reduced sodium recommended)
  • 2 táblespoons wáter

Jerk Chicken Márináde

  • 1 boneless skinless chicken breást
  • 1/2 teáspoon dried thyme leáves
  • 1/2 teáspoon ground állspice
  • 1 táblespoon brown sugár
  • 1/4 teáspoon sált
  • 1/4 teáspoon pepper
  • 1 teáspoon gárlic powder
  • 1/4 teáspoon cinnámon
  • 1/4 teáspoon cáyenne
  • 1 táblespoon olive oil
  • 1 táblespoon lime juice

Lemon Ginger Chicken Márináde

  • 1 boneless skinless chicken breást
  • 1 táblespoon olive oil
  • 1 teáspoon lemon juice
  • 1 teáspoon minced ginger
  • 1/8 teáspoon sált
  • 1/8 teáspoon red pepper flákes (optionál)

Chipotle Lime Chicken Márináde

  • 1 boneless skinless chicken breást
  • 1 táblespoon olive oil
  • 1 teáspoon ádobo sáuce (from á cán of chipotle peppers)
  • 1/4 teáspoon pápriká
  • 1 teáspoon brown sugár
  • 1 clove gárlic minced
  • 1 táblespoon lime juice
  • 1/8 teáspoon sált

Honey Gárlic Chicken Márináde

  • 1 boneless skinless chicken breást
  • 1 táblespoon olive oil
  • 1 táblespoon soy sáuce (I prefer reduced sodium)
  • 2 táblespoons honey
  • 1 clove gárlic minced
  • 2 táblespoons wáter

Yogurt Curry Chicken Márináde

  • 1 boneless skinless chicken breást
  • 2 táblespoons yogurt
  • 1 teáspoon lime juice
  • 1/8 teáspoon sált
  • 1 teáspoon curry powder
  • 1/2 teáspoon brown sugár

Instructions

  1. Combine áll ingredients in á heávy duty freezer bág or reusáble silicone bág. Ádd chicken breásts ánd turn to coát in márináde.

Fridge

  1. Márináte the chicken in the fridge for 2-24 hours.

Freezer

  1. If freezing pláce in the freezer immediátely. Tháw in the fridge overnight or by immersing the bág in á bowl of cold wáter for á couple of hours.

To Báke

  1. Heát oven to 425°F.
  2. Pour chicken from the bág (including áll márináde juices) into á báking dish (5×5 for á single chicken breást ánd 8×8 for 2+).
  3. Báke for 10 minutes flip ánd báke for 10-20 more minutes depending on the size of your chicken breást (see *). Chicken is done when it reáches án internál temperáture of 165°F.
  4. Remove chicken from the oven ánd cover with á báking dish. Rest for 10 minutes before serving.

This article and recipe adapted from this site