CAJUN CHICKEN PASTA

 CAJUN CHICKEN PASTABy healthlundi 22 mars 2021 CAJUN CHICKEN PASTA, how to make CAJUN CHICKEN PASTA, CAJUN CHICKEN PASTA near me.CAJUN CHICKEN PASTAWhen i check search in google about this recipe i found a lot of people looking for restaurant or place where they can find and eat this CAJUN CHICKEN PASTA so i decided to give you this recipe, about how to make CAJUN CHICKEN PASTA quick and easy to make….INGREDIENTS:2 boneless, skinless chicken breasts2 tablespoons olive oil, divided1 tablespoon cajun seasoning8 ounces penne pasta2 tablespoons unsalted butter3 cloves garlic, minced1 cup heavy cream, or more, to taste1/2 teaspoon lemon zest1/4 cup freshly grated ParmesanKosher salt and freshly ground black pepper, to taste2 Roma tomatoes, diced2 tablespoons chopped fresh parsley leavesDIRECTIONS:In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.In a large pot of boiling salted water, cook pasta according to package instructions; drain well.Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.Stir in pasta and gently toss to combine.Serve immediately with chicken, garnished with tomatoes and parsley, if desired.ENJOY!15 facts about pasta:Not only is pasta simple to make and equally delicious, but there are plenty of interesting facts about Italy’s favorite dish right here!Pasta is a type of noodle that is used in cooking.It is a staple food of most Italian cuisines.The first reference to pasta, in a book, was in 1154.It is typically made from durum wheat flour.Most pasta falls under two categories – it is either dry, or it is fresh.There are over 600 types of pasta, and some have over 1300 names.The three most popular pastas’ are: penne, spaghetti and macaroni.There are many varieties of pasta, such as: long pasta, short pasta, minute pasta, egg pasta, fresh pasta and al forno pasta.Fresh egg pasta contains egg, which makes it all the more tender when cooking.Pasta can be served in multiple ways. It can be mixed with a sauce or a fresh condiment, it can be stirred into soups or stews, and it can also be baked.Fresh pasta is often served with meat, in dishes such as ravioli.Dried pasta doubles in size when cooked and is often served with thick hearty sauces.The traditional Italian way of cooking pasta is known as ‘al dente’.If pasta is cooked properly, it should stick to a wall when it is thrown.

Slow-Cooker Pot Roast Recipe

 

Ingredients

3 lbs (1.4 kg) chuck roast
Salt and pepper, to taste
2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
4 large carrots, cut into 2-inch pieces
1 lb 450 g baby potatoes, halved
2 cups 480 ml beef broth
1 cup 240 ml red wine (optional, for added depth)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
2 tbsp cornstarch, optional, for thickening
2 tbsp water optional, for thickening

Preparation

Prepare the Roast:

Season the chuck roast generously with salt and pepper on all aspects.
Sear the Meat Optional, but endorsed

In a huge skillet, warm the olive oil over medium-high heat Sear the roast for 3-4 minutes on each aspect till browned This helps lock inside the juices and adds greater flavor.
Layer the vegetables:

Place the sliced onions, carrots, and potatoes at the bottom of the slow cooker.
Add the roast and flavors:

Place the seared roast on top of the veggies.
Add minced garlic, red meat broth, crimson wine (if the usage of), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves to the slow cooker.
Cook:

Cover and cook dinner on low for 8-10 hours or on excessive for 4-five hours. The roast must be fork-soft, and the vegetables ought to be soft.
Optional Gravy (for a thicker sauce):

Once the roast is carried out, get rid of the beef and veggies to a serving platter and cover with foil to preserve heat.
In a small bowl, blend 2 tbsp of cornstarch with 2 tbsp of water to create a slurry Pour the liquid from the sluggish cooker right into a saucepan Bring to a boil, then stir within the cornstarch slurry and cook dinner for two to three minutes until thickened.

Serve

Slice the roast and serve it along with the vegetables. Drizzle with the thickened gravy, if desired.

Enjoy!

Delicious Strawberry Crunch Cheesecake with 12 Servings

 

Strawberry Crunch Cheesecake Delight

Desserts that capture the essence of the season’s abundance are the perfect complement to lazy summer days spent basking in the golden sun. Countless Midwesterners can’t get enough of Strawberry Crunch Cheesecake Delight. It has the luscious, creamy texture of cheesecake, the juicy, sweet flavor of strawberries, and the perfect crunch of toppings. This dish has been in the family for a long time, and it’s great for special occasions or even just a Sunday dinner. It makes me long for the days of going strawberry picking with my kids and making something unique out of those juicy red fruits.

The delightful Strawberry Crunch Cheesecake Delight is perfect for ending any meal, especially when served cold. To make it more elegant, add whipped cream and a sprig of mint. It goes well with both. It would go well with grilled chicken and a fresh garden salad, so you may include it in a bigger spread if you wish. Elevate a basic dessert into a lovely summer ritual with a glass of iced tea or lemonade on the side.

Ingredients:

• 2 cups crushed pretzels
• 1/2 cup granulated sugar
• 1 cup melted unsalted butter
• 2/3 cup softened cream cheese
• 3/4 cup powdered sugar
• 2 tablespoons vanilla extract
• 3 cups fresh strawberries, hulled and sliced
• 1 container (8 ounces) whipped topping
• 1 package (6 ounces) strawberry gelatin
• 2 cups boiling water

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the melted butter, granulated sugar, and crushed pretzels. Press the mixture into the base of a 9×13-inch baking dish to form a crust.
3. Bake the crust in the preheated oven for about 10 minutes, or until lightly browned. Allow it to cool completely on a wire rack.
4. In a large bowl, mix the powdered sugar, vanilla extract, and cream cheese until smooth. Fold in the whipped topping.
5. Once the pretzel crust has cooled, spread the cream cheese mixture evenly over it.
6. In a separate bowl, dissolve the strawberry gelatin in the boiling water. Add the sliced strawberries and mix well.
7. Carefully pour the gelatin-strawberry mixture over the cream cheese layer. Refrigerate for at least four hours, or until the gelatin is set.
8. When ready to serve, slice into squares and enjoy the delicious combination of strawberry filling, crunchy topping, and creamy interior.

#CLASSIC-CHERRY-DELIGHT

 

Ingredients

+CRUST

°7 tsp unsalted butter

°1 1/2 c graham cracker crumbs (about 9 whole crackers)

°3 tsp granulated sugar

+FILLING

°8 oz cream cheese, softened

°1 c powdered sugar

°1 tsp pure vanilla extract

°1 Cool Whip container, 8 ounces

°1 can cherry pie filling, 21 ounces

Preparation

+CRUST

Add butter to a medium bowl. Microwave for 30 sec or to melted. Add graham cracker crumbs and sugar and mix well to combine. Firmly pat the crumb mixture into the bottom of a sprayed 8×8 baking dish. Put aside.

+FILLING

Add cream cheese to a large bowl. Blend with a mixer until the cream cheese is smooth and lump-free. Add powdered sugar and vanilla and mix well. Add cold whip and mix until cool whip and cream cheese are combined, but do not over mix.

Spreading filling equally over the graham cracker crust use a spoon or offset spatula. Pour the cherry pie filling over the top and gently spread it evenly over the filling.

Refrigerate at least 2 h before serve. I like to leave it overnight.

Refrigerate leftovers.

Enjoy!

When the sun’s blazing and you want dessert without the heaviness, this Coconut Cloud Cake is your sweet escape. It’s tender, airy, and bursting with coconut goodness—just the right balance of creamy, fluffy, and refreshing. A delicate white cake soaked in velvety coconut milk and finished with cloud-like whipped frosting, this treat disappears faster than you can say “just one more slice.” Best part? You don’t need fancy ingredients or a pastry degree—just a handful of pantry basics and a few easy steps. Ingredients Cake Base Quantity Cake flour 2 ¾ cups Baking powder 1 tablespoon Salt 1 teaspoon Granulated sugar 1 ½ cups Butter, softened ¾ cup Egg whites 4 Whole egg 1 Heavy whipping cream 1 cup Vanilla extract 1 ½ teaspoons Coconut extract 2 teaspoons Full-fat coconut milk (for soaking after baking) 1 (15 oz) can Whipped Topping Quantity Cream cheese, softened 1 (8 oz) package Granulated sugar ½ cup Vanilla extract 1 teaspoon Coconut extract 2 teaspoons Heavy whipping cream, chilled 2 cups Sweetened shredded coconut 1 cup Instructions Prep the Pan & Oven Preheat to 350°F. Grease a 9×13-inch cake pan thoroughly. Build the Batter In a large bowl, sift together flour, baking powder, salt, and sugar. Cut butter into chunks and mix it in until crumbly. Add egg whites gradually, then the whole egg. Stir in heavy cream, vanilla, and coconut extract. Blend for 1–2 minutes until smooth and airy. Bake Transfer to the pan and bake 30–35 minutes, or until a toothpick comes out clean. Soak the Cake While warm, poke shallow holes in the top. Shake the can of coconut milk and pour it evenly over the cake. Let cool and absorb. Make the Topping Beat cream cheese until smooth. Add sugar, vanilla, and coconut extract and mix well. Gradually blend in the chilled cream until fluffy and stiff peaks form (about 3–4 minutes). Assemble Spread the whipped topping over the cooled cake and sprinkle shredded coconut. Chill & Serve Refrigerate until ready. Slice, serve, and watch it vanish. Enjoy!

 

When the sun’s blazing and you want dessert without the heaviness, this Coconut Cloud Cake is your sweet escape. It’s tender, airy, and bursting with coconut goodness—just the right balance of creamy, fluffy, and refreshing. A delicate white cake soaked in velvety coconut milk and finished with cloud-like whipped frosting, this treat disappears faster than you can say “just one more slice.”

Best part? You don’t need fancy ingredients or a pastry degree—just a handful of pantry basics and a few easy steps.

Ingredients
Cake Base Quantity
Cake flour 2 ¾ cups
Baking powder 1 tablespoon
Salt 1 teaspoon
Granulated sugar 1 ½ cups
Butter, softened ¾ cup
Egg whites 4
Whole egg 1
Heavy whipping cream 1 cup
Vanilla extract 1 ½ teaspoons
Coconut extract 2 teaspoons
Full-fat coconut milk (for soaking after baking) 1 (15 oz) can
Whipped Topping Quantity
Cream cheese, softened 1 (8 oz) package
Granulated sugar ½ cup
Vanilla extract 1 teaspoon
Coconut extract 2 teaspoons
Heavy whipping cream, chilled 2 cups
Sweetened shredded coconut 1 cup
Instructions
Prep the Pan & Oven
Preheat to 350°F. Grease a 9×13-inch cake pan thoroughly.
Build the Batter
In a large bowl, sift together flour, baking powder, salt, and sugar.
Cut butter into chunks and mix it in until crumbly.
Add egg whites gradually, then the whole egg.
Stir in heavy cream, vanilla, and coconut extract. Blend for 1–2 minutes until smooth and airy.

Bake
Transfer to the pan and bake 30–35 minutes, or until a toothpick comes out clean.
Soak the Cake
While warm, poke shallow holes in the top. Shake the can of coconut milk and pour it evenly over the cake. Let cool and absorb.
Make the Topping
Beat cream cheese until smooth.
Add sugar, vanilla, and coconut extract and mix well.
Gradually blend in the chilled cream until fluffy and stiff peaks form (about 3–4 minutes).
Assemble
Spread the whipped topping over the cooled cake and sprinkle shredded coconut.
Chill & Serve
Refrigerate until ready. Slice, serve, and watch it vanish.

Enjoy!

Recipe for Cauliflower with Cheese baked in the oven

 Time to get ready.

Time to prepare: 15 minutes

Time to cook: 30 minutes

Time needed: 45 minutes

List of components.

1 medium cauliflower, cut into small pieces.

1 small spoon of salt

2 tablespoons of olive oil

2 huevos

30 ml of cream, which is approximately 2 tablespoons.

Add as much black pepper as you like.

Grated Parmesan cheese (as much as you like, around 50 g)

Break 100 grams of soft mozzarella into small pieces.

Paprika to taste

Instructions

Get the cauliflower ready.

Heat the oven to 200°C (392°F) before using it.

Put a pot of water on the stove until it boils. Then, add a small amount of salt and cook the cauliflower pieces for 5 minutes.

Remove the water from the cauliflower and dry it with a kitchen towel.

Cook the cauliflower in the oven.

Put the pieces of cauliflower on a baking sheet. Pour a little olive oil and mix well.

Bake in the oven that has been preheated for 10 minutes, or until it turns slightly golden.

Get the eggs ready.

In a bowl, mix the eggs, cream, a little black pepper, and some grated Parmesan cheese.

Prepare the meal.

Transfer the roasted cauliflower to a greased baking dish.

Pour the beaten eggs over the cauliflower, making sure it covers everything evenly.

Add more grated Parmesan cheese and torn pieces of mozzarella on top.

Sprinkle paprika on top for more taste and color.

Make cauliflower cheese.

Put the dish in the oven and cook for 20 minutes, or until the cheese is melted and turns golden brown.

Wait on tables.

Remove from the oven and let cool slightly before serving. You can have it as a main dish or as a side with your favorite meal.

Ideas for how to serve.

Enjoy with a simple green salad for a healthy and well-rounded meal.

Serve with grilled chicken, steak, or fish for a satisfying meal.

Put a piece of hard bread in the sauce to absorb it.

Use it as a topping for baked potatoes or pasta to add a special touch.

Add some fresh parsley or chives to give a pop of color.

Tips for Cooking

To give it more taste, sprinkle a mixture of breadcrumbs and grated Parmesan on top before putting it in the oven.

Use freshly shredded Parmesan cheese for the most delicious flavor and texture.

If you like it spicy, you can add a little bit of chili flakes to the eggs.

Make sure the cauliflower is well dried after boiling it quickly to avoid a dish with too much water.

To make it creamier, add 50 ml more cream.

Benefits for your health from food

Full of fiber: Cauliflower provides dietary fiber for digestive health.

High in protein: Eggs and cheese provide a lot of protein.

Reduced Carbohydrate: A great option for low-carb and keto diets.

High in calcium: Parmesan cheese and mozzarella help keep your bones and teeth healthy.

Information about what you eat.

Suitable for vegetarians: Does not have any meat.

No Gluten: Naturally free of gluten, no need for any extra changes.

Low-carbohydrate choice: Good for keto or diets low in carbohydrates.

Nutrition Information (Per Serving)

Calories: 220

Proteins: 12 grams

Fat content: 15 grams

Carbs: 8 grams

Fiber content: 3 grams

Sodium: 400 milligrams

Storage means keeping things in a specific place.

Fridge: Keep any extra food in a sealed container for a maximum of 3 days.

Refrigerator that freezes. You can freeze single servings for one month. Defrost in the fridge overnight before warming up.

Heating up again: Warm in the oven at 180°C (350°F) until heated through, or use a microwave for a quicker option.

Reasons to Enjoy This Recipe

Easy to Make: Basic ingredients and little preparation needed.

Soothing. Delicious creaminess and cheesiness in each mouthful.

Healthy: Full of protein and fiber.

Capable of adapting or being used in various ways. Can be served as a side or a main course.

End.

This Baked Cauliflower Cheese is a dish that everyone enjoys, made with basic ingredients for a delicious and healthy meal. Its smooth consistency, cheesy crust, and mild paprika taste make it a perfect dish for any event. Whether you are cooking for your family or hosting friends, this meal will definitely make a good impression. Give it a try now and experience the ideal mix of comfort and nutrition!

Questions that people ask a lot.

Is it okay if I use frozen cauliflower?

Yes, but make sure to defrost and remove excess water before using it.

What other options can I use instead of cream?

Milk or Greek yogurt can be used, though the dish will be slightly less rich.

Can I not have mozzarella?

Yes, but the mozzarella cheese gives a smooth, gooey texture. You can substitute it with cheddar or gouda.

How can I make it more flavorful?

Sprinkle a little bit of cayenne pepper or chili flakes into the eggs.

Can I make this dish ahead of time?

Yes, put together the meal and then put it in the refrigerator. Bake right before you serve it.

Which other veggies can I include?

Broccoli, mushrooms, or spinach are great options to add to this dish.

Can I use another type of cheese?

Yes, cheddar, gouda, or gruyere can be used instead of Parmesan or mozzarella.

How can I keep cauliflower from becoming mushy?

After boiling, be sure to remove excess water and dry the cauliflower completely.

Can I prepare this without dairy?

Replace the cheese and cream with plant-based options to make a version without dairy.

What can I have with this?

This food goes well with cooked meats, salads, or on top of baked potatoes.

I love to make large quantities of this and use it all summer long.

 

Ingredients:

One cup of drained crushed pineapple
Half a cup of sweet chili sauce
Two tsp soy sauce
One-tspn rice vinegar
One-third cup brown sugar
one tsp finely chopped fresh ginger
one minced garlic clove
1/4 teaspoon of optionally spicy red pepper flakes

Instructions:

1. Combine the crushed pineapple, soy sauce, brown sugar, rice vinegar, and sweet chili sauce in a medium pot.
2. Blend all the ingredients well by stirring in the minced garlic and ginger.
3. Set the pot on medium heat and, while stirring from time to time, bring the mixture to a mild boil.
4. After the sauce reaches a boiling point, lower the heat to a simmer and let it cook for ten to fifteen minutes, or until the desired thickness is achieved.
5. Add red pepper flakes for an additional burst of flavor while cooking.
6. Before serving, take the sauce off of the stove and let it to cool somewhat.

Changes & Advice
You may add a dab of spicy sauce or additional red pepper flakes if you’re a fan of a little more heat. Consider adding a little amount of sesame oil if you want a richer taste. Try adding some freshly squeezed lime juice for a tangier sauce. Additionally, honey or agave syrup may be used in place of brown sugar if you’re careful how much sugar you consume.

Enjoy!

How We Eat Corn All Winter Long — Just Like It’s Fresh

 But what if you could savor that peak-of-summer flavor even in the heart of winter?

Good news: you can. With just a bit of preparation during corn season, we enjoy delicious, tender corn all year round— and so can you.

The Secret to Off-Season Sweet Corn? Freeze It Right.

While store-bought frozen corn works in a pinch, nothing compares to preserving fresh-picked, local sweet cornyourself. The difference is noticeable — the texture is more tender, the sweetness more pronounced, and you know exactly where your corn came from.

The key is to freeze it at the peak of freshness. By blanching and freezing corn right after harvest, you lock in that perfect summer taste, ready for soups, casseroles, chowders, cornbread, or simply sautéed with butter for a quick side dish.

🛒 What You’ll Need:

• Fresh, in-season corn on the cob (as much as you want to preserve)

• Large pot for boiling

• Large bowl filled with ice water

• Sharp knife or corn stripper

• Freezer-safe bags or containers

• Permanent marker for labeling

🧑‍🍳 Step-by-Step Guide to Freezing Corn

1️⃣ Husk and Clean the Corn

Start by removing the husks and silks from your fresh corn. Give the cobs a quick rinse under cool water to get rid of any remaining strands.

2️⃣ Blanch the Corn

Bring a large pot of water to a boil. Once boiling, carefully add the corn cobs and blanch them for 3–4 minutes. This quick boil stops the enzymes that cause spoilage, preserving flavor and texture.

3️⃣ Cool in Ice Water

As soon as the blanching time is up, transfer the corn to a large bowl of ice water. Let them cool completely — this halts the cooking process and keeps the kernels crisp and tender.

4️⃣ Cut the Kernels Off the Cob

Once cooled, stand each cob upright on a cutting board and slice downward with a sharp knife or use a corn stripper to remove the kernels.

5️⃣ Pack and Label

Scoop the kernels into freezer-safe bags or containers. Be sure to press out as much air as possible before sealing. Label each bag with the date and quantity.

6️⃣ Freeze

Lay the bags flat in your freezer for easy stacking and storage.

🥄 How We Use Our Frozen Corn

Throughout the winter, we reach for our frozen corn whenever we want to bring a little summer to the table. Here are some of our favorite ways to use it:

• Corn Chowder: Creamy, hearty, and perfect for chilly nights.

• Casseroles: A sweet pop of flavor in hearty bakes.

• Skillet Corn: Sauté with butter, salt, pepper, and a pinch of sugar.

• Mexican Street Corn Dip: A party favorite!

• Add to Soups or Stews: Instant color and sweetness.

Final Thoughts

Taking the time to freeze sweet corn during the summer pays off in delicious ways all year long. It’s an easy kitchen project with a big reward: the taste of fresh, sweet corn long after the season has passed.

Once you try it, you’ll wonder why you didn’t start freezing your own corn sooner!

Brown Sugar and Bacon Baked Beans

 

Ingredients:

▢Two 28-ounce cans of plain pork n’ beans

▢1/2 cup ketchup

▢1/2 cup barbecue sauce

▢1/4 cup brown sugar

▢1 tablespoon yellow mustard

▢1 tablespoon Worcestershire sauce

▢A few drops of Liquid Smoke optional

▢1/4 teaspoon garlic powder

▢1/4 teaspoon pepper

▢5-6 slices of thick center-cut bacon

PREPARATION:

Sauce Preparation: In a medium-sized mixing bowl, combine the ketchup, barbecue sauce, brown sugar, mustard, Worcestershire sauce, Liquid Smoke (if using), garlic powder, and pepper. Stir these ingredients until they are thoroughly mixed and set aside.

Bean Preparation: Open the cans of pork n’ beans and pour off the excess liquid from the top of each can. It is crucial to discard this liquid to prevent the final dish from being overly watery. Add the drained beans to the previously prepared sauce mixture. Fold the beans gently into the sauce to ensure they are well-coated without breaking them apart.

Assembly: Transfer the bean and sauce mixture into a shallow 2-quart baking dish. Spread the mixture evenly to ensure consistent cooking.

Preparing the Bacon: Cut the bacon into 1/2 inch pieces. Arrange these bacon pieces evenly across the top of the bean mixture in the baking dish. It is beneficial to slightly crumple each piece to increase the surface area that will crisp up during baking.

Baking: Place the baking dish in an oven preheated to 350 degrees Fahrenheit and bake, uncovered, for approximately 1 to 1.5 hours. The beans should be bubbly and the bacon cooked through and beginning to crisp.

Cheesy Chicken Fritters

 

Ingredients

Ingredients For Chicken Fritters

• 1 1/2 lbs chicken breasts, (3 large)

• 2 large eggs

• 1/3 cup mayonnaise

• 1/3 cup all-purpose flour, or cornstarch or potato starch for gluten free

• 4 oz mozzarella cheese, (1 1/3 cups shredded)

• 1 1/2 Tbsp chopped fresh dill

• 1/2 tsp salt , or to taste

• 1/8 tsp black pepper

• 2 Tbsp Extra light olive oil, to saute (or any high heat cooking oil)

Ingredients for Garlic Aioli Dip (Optional)

• 1/3 cup mayonnaise

• 1 garlic clove, pressed

• 1/2 Tbsp lemon juice

• 1/4 tsp salt

• 1/8 tsp black pepper

Preparation

• Using a sharp knife, dice chicken into 1/3″ thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.

• Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.

• Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed.

• To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

Recipe Notes

*To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken patty is browning too fast, adjust your heat down.

Weeknight Baked Potatoe

 

About This Recipe

This recipe produces oven-baked potatoes with crispy skins and fluffy interiors. Total preparation and cooking time is approximately 75 minutes with minimal active preparation.

Why You’ll Love This Recipe

• Requires only 3 ingredients
• Simple preparation with minimal active time
• Hands-off cooking during baking
• Versatile base for various toppings
• Uses basic kitchen equipment

Ingredients

• 4 medium russet potatoes (approx 8 oz/225g each)
• 1 tbsp olive oil or vegetable oil
• 1 tsp coarse salt

Step by Step Instructions

1. Preheat oven to 425°F (220°C)
2. Scrub potatoes thoroughly under running water
3. Pat potatoes completely dry with paper towels
4. Pierce each potato 4-5 times with a fork
5. Rub oil evenly over potato skins
6. Sprinkle salt over oiled potatoes
7. Place potatoes directly on middle oven rack
8. Place baking sheet on lower rack to catch drips
9. Bake for 45-60 minutes depending on potato size
10. Potatoes are done when skins are crisp and interiors yield to gentle pressure
11. Remove from oven and let rest for 5 minutes before serving

FAQ

Can I use other potato varieties?
Russet potatoes are recommended for their thick skins and fluffy texture.

How do I know when potatoes are fully cooked?
Internal temperature should reach 210°F (99°C) when tested with a food thermometer.

Can I wrap potatoes in foil?
Cooking without foil produces crispier skins.

You Must Know

• Thoroughly drying potatoes before oiling ensures crispier skins
• Piercing potatoes prevents steam buildup and potential bursting
• Oven temperatures may vary – adjust cooking time accordingly
• Potato size significantly affects required cooking time

Storage Tips

• Refrigerate leftover baked potatoes within 2 hours of cooking
• Store in airtight container for up to 3 days
• Reheat in oven at 350°F (175°C) for 15-20 minutes to maintain texture
• Do not freeze whole baked potatoes as texture deteriorates

Stir-Fried Shrimp and Broccoli Recipe

 Ingredients:

1 lb shrimp, peeled and deveined
1 head broccoli, cut into florets
1 carrot, sliced
2 cloves garlic, minced
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon black pepper

Instructions:

1.Heat the oil in a wok or large skillet over medium-high heat.

2.Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove from the pan and set aside.

3.Add the broccoli and carrots to the pan. Cook, stirring occasionally, until crisp-tender, about 5-7 minutes.

5.Add the garlic and cook for 30 seconds, or until fragrant.

6.Return the shrimp to the pan and add the soy sauce, oyster sauce, sesame oil, and black pepper. Stir to combine.

7.Cook for an additional 1-2 minutes, or until heated through.

8.Serve immediately over rice.

Enjoy!

Pep Dip Recipe

 Ingredients:

Ingredient Quantity
Cream cheese, softened 3 (8 oz) packages
Pepperoni slices 10 oz
Pepperoncinis, drained ⅓ cup

Italian seasoning 1 teaspoon

Instructions:

Prepare Cream Cheese Base: In a large bowl, add all 3 (8 oz) packages of softened cream cheese. Mix with an electric mixer or sturdy spoon until the cream cheese is smooth and creamy.
Process Pepperoni & Pepperoncinis: Place the 10 oz pepperoni slices in a food processor. Pulse until all slices are evenly processed into small, fine pieces. Add the ⅓ cup drained pepperoncinis to the food processor with the pepperoni and pulse again until they are well incorporated and finely chopped.
Combine & Season: Add the processed pepperoni and pepperoncini mixture to the smooth cream cheese in the large bowl. Add the 1 teaspoon of Italian seasoning.
Mix & Chill: Mix everything until all ingredients are well combined and evenly distributed throughout the dip. If desired, transfer the mixture to a serving dish. Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to firm up slightly.
Serve: Serve chilled with your favorite crackers, pretzel crisps, or vegetable sticks.
Enjoy your delicious Pep Dip!

Enjoy!