Best French Meat Pie

 

Ingredients:

1 lb ground beef

8 ounces ground pork

1⁄2cup onion, finely chopped

1⁄2cup water

2 large potatoes, peeled, cut into quarters

1⁄2teaspoon salt

1⁄4teaspoon allspice

1⁄4teaspoon ground cloves

1⁄8 teaspoon pepper

1 double crust pie crust

Directions:

Combine beef, pork, onion and water in a medium saucepan and mix well.

Cook, covered, over low heat until the ground beef and pork are cooked through, stirring occasionally.

Boil the potatoesin water to cover in a small saucepan until tender; drain.

Add to the meat mixture.

Add the salt, allspice, cloves and pepper and mix well; remove from heat.

Mash the mixture with a potato masher.

Roll the pastry into two 11-inch circles on a lightly floured surface.

Fit 1 pastry into a 9-inch pie plate.

Fill with the meat mixture.

Cover with the remaining pastry, fluting the edge and cutting several vents.

Bake at 450′ for 20 minutes or the crust is golden brown.

2-Hour Turkey Really

 

INGREDIENTS

1 thawed, whole turkey (from 10 – 24 pounds)

2 Tbsp olive oil, extra virgin

1 to 3 tsp coarsely ground salt (kosher or sea)

freshly ground pepper

DIRECTIONS

1. PREHEAT OVEN TO 475 degrees F (240-250 degrees C). This is what you’ll roast it at for the ENTIRE time. Since this employs the use of a VERY hot oven, make sure your oven is CLEAN before you start, AND put about 1 inch of water in the bottom of the roasting pan to reduce the risk of smoking your family out of the house. NOTE*- even WITH a pristine oven, I still smoked out my house last Thanksgiving… so a tip to cut down on the smoke issue is to add about an inch of water (or broth) to the roaster pan…and keep replenishing it as needed. By doing this, not only was the smoking problem eliminated, but I had terrific drippings for gravy! Hopefully this will eliminate the smoking issue!

2. Place oven rack on LOWEST or SECOND-TO-LOWEST position in oven. The lowest position may be too hot in some ovens since it’s directly above the heating elements.

Traditional Filipino Lumpia

Ingredients

1 tablespoon vegetable oil

1 pound ground pork

2 cloves garlic, crushed

1/2 cup chopped onion

1/2 cup minced carrots

1/2 cup chopped green onions

1/2 cup thinly sliced green cabbage

1 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon soy sauce

30 lumpia wrappers

2 cups vegetable oil for frying

Directions

Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.

Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.

Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. 

Serve immediately.

Choriqueso With Only 5 Ingredients…Total Yum Fest!

 

Ingredients

16 ounces Mexican chorizo (Spanish chorizo is VERY different)

1 1/2 cups shredded mexican-blend cheese

1 medium tomato, chopped

1/4 white onion, diced

1/4 cup chopped cilantro

Mexican crema (or sour cream), for topping (optional)

Directions

1. Preheat skillet over medium heat. Remove chorizo from casings and cook thoroughly, stirring occasionally, until it’s starting to brown and deepen in color (about 10 minutes).

2. Turn off heat, sprinkle all over with cheese. Cover and allow to sit until cheese is melted, about 5 minutes. (Alternatively you can put it under a broiler).

3. Top with tomato, onion and cilantro. Serve immediately with warm tortillas or tortilla chips.

POTATO PANCAKES

 INGREDIENTS:

4 cups cold mash potatoes

5 slices bacon

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

2 eggs well beaten

1/2 cup shredded cheddar cheese

DIRECTIONS:

Place the bacon in a large, deep skillet, cook over medium-high heat, turning occasionally, until evenly browned and crisp about 10 minutes.

Remove the bacon slices, crumble set aside.Leave the bacon drippings in the skillet.

Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl;

stir in the crumbled bacon and Cheddar cheese.

Form the mixture into 8 patties.

Heat the bacon drippings over medium heat, pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

Brussels Sprouts In Garlic Butter

 

Ingredients:

15 Brussels sprouts, halved lengthwise

1 1/2 tablespoons butter

1 1/2 tablespoons olive oil

3 cloves garlic, smashed with the flat of a knife

freshly grated parmesan cheese (optional)

salt and peppe

Directions:

1.Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.

2.Reduce heat to medium, add smashed garlic and cook until lightly browned.

3. Remove garlic and discard.

4.Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.

5.The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.

6.Top with freshly grated parmesan and salt& pepper to taste.

BACON CHEESEBURGER CROCK POT DIP

 

INGREDIENTS

Serves: 6-8

1 lb of lean ground beef or turkey

8 oz package of cream cheese, cubed

2 c shredded cheddar cheese

10 oz can of diced tomatoes with green chiles

6 oz package of real bacon bits, divided

1 t dried parsley

assorted dippers

DIRECTIONS:

Brown up ground meat

Drain meat and place in a large skillet

Over low heat, stir in cheeses, tomatoes along with their juices and all of the bacon bits except for 2 tablespoons (set these aside for garnish at the end)

Cook while stirring frequently until everything is heated through and well blended

Pour mixture into a 2-quart crock pot

Cover and cook on low for 2-3 hours stirring occasionally.

Stir in parsley and sprinkle with remaining bacon bits just before serving

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Stuffed Cabbage Roll Casserole

 

Ingredients

2 pounds ground beef

3 ½ pounds chopped cabbage

1 29 ounce can tomato sauce

1 cup chopped onion

1 cup uncooked white rice

1 teaspoon salt

2 14 ounce cans beef broth

Instructions

Preheat the oven to 350°F (175°C) and gather all your ingredients.

In a large skillet over medium-high heat, cook and stir the ground beef until browned and crumbly, about 5 to 7 minutes. Drain off any excess grease.

In a large mixing bowl, combine the chopped cabbage, tomato sauce, onion, rice, salt, and the cooked ground beef. Mix well.

Pour the mixture into a 9×13-inch baking dish and then pour the beef broth over the top.

Cover the baking dish and bake in the preheated oven for 1 hour.

Remove the cover, stir the casserole, cover again, and bake for an additional 20 to 30 minutes, or until the cabbage is tender and the rice is cooked.

Serve 

hot and enjoy!

AIR FRYER CHICKEN WINGS

 

INGRÉDIENTS 

• 2 pounds chicken wings recommend party pack**
• 1 tablespoon olive oil
• Rub
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ⅛ teaspoon chilli powder
• ½ teaspoon onion powder

INSTRUCTIONS :

Prepare the air fryer and preheat to 182 degrees C or 360 degrees F.
Add all the ingredients for the rub in a small mixing bowl. Stir until well combined.
Use paper towels to pat dry the chicken wings.
Add the chicken wings inside a resealable bag as well as oil. Shake the bag until the chicken wings are well coated with the oil.
Arrange the chicken wings into the preheated air fryer.
Cook for about 10 minutes on each side.
Adjust the heat to 390 degrees F and cook for 6 more minutes or until done.
Serve hot and Enjoy !

Cherry cheesecake lush layers.

 

Cherry Cheesecake Lush 

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Ingredients:

For the crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the cheesecake layer:

• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 container (8 oz) whipped topping (Cool Whip), thawed

For the pudding layer:

• 1 package (3.4 oz) instant vanilla pudding mix
• 1 1/2 cups cold milk
• 1/2 cup sour cream (optional for extra creaminess)

For the topping:

• 1 can (21 oz) cherry pie filling
• 1 cup whipped topping (for garnish, optional)
• 1/4 cup chopped nuts or white chocolate shavings (optional)

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Instructions:

1. Prepare the crust:

   • In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
   • Press the mixture firmly into the bottom of a 9x13-inch baking dish.
   • Refrigerate for 15-20 minutes to set.

2. Make the cheesecake layer:

   • In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
   • Fold in the whipped topping until well combined.
   • Spread the mixture evenly over the chilled crust.

3. Prepare the pudding layer:

   • In a separate bowl, whisk together the vanilla pudding mix, cold milk, and sour cream until thickened.
   • Spread evenly over the cheesecake layer.

4. Add the cherry topping:

   • Gently spoon the cherry pie filling over the pudding layer, spreading it evenly.

5. Chill and serve:

   • Cover the dish and refrigerate for at least 4 hours (or overnight for best results) to allow layers to set.
   • Before serving, garnish with additional whipped topping, chopped nuts, or white chocolate shavings if desired.

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Tips:

• Swap graham crackers for crushed vanilla wafers or Oreo cookies for a different twist.
• Use homemade cherry topping for a fresher taste.
• Make individual servings in small cups for easy portion control.

Enjoy your Cherry Cheesecake Lush, a creamy and delightful dessert that's sure to impress!

Best Southern Fried Chicken Batter

 

Ingredients:

For the marinade (optional but recommended):

• 2 cups buttermilk
• 1 tbsp hot sauce (optional)
• 1 tsp salt
• 1 tsp black pepper
• 2 lbs chicken (drumsticks, thighs, or breasts)

For the seasoned flour:

• 2 cups all-purpose flour
• 1/4 cup cornstarch (for extra crispiness)
• 1 tbsp paprika (smoked or regular)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper
• 1 tsp cayenne pepper (optional for heat)
• 1 tsp baking powder (for a lighter crust)

For the wet batter:

• 2 eggs
• 1/2 cup buttermilk
• 1 tbsp hot sauce (optional)

For frying:

• Vegetable oil or peanut oil (enough for deep frying)

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Instructions:

1. Marinate the chicken (optional but recommended):

   • In a large bowl, combine buttermilk, hot sauce, salt, and black pepper.
   • Add the chicken pieces, making sure they’re fully submerged.
   • Cover and refrigerate for at least 2 hours, or overnight for maximum flavor and tenderness.

2. Prepare the seasoned flour:

   • In a large bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, cayenne, and baking powder.

3. Prepare the wet batter:

   • In a separate bowl, beat the eggs with buttermilk and hot sauce.

4. Dredge the chicken:

   • Remove chicken from the buttermilk marinade and let excess drip off.
   • Dip each piece in the seasoned flour, then into the egg mixture, and back into the flour, pressing to coat well for a crispy crust.

5. Fry the chicken:

   • Heat oil in a deep fryer or large skillet to 350°F (175°C).
   • Fry chicken in batches, being careful not to overcrowd the pan.
   • Cook for 12-15 minutes (depending on size), turning occasionally until golden brown and crispy. Internal temperature should reach 165°F (75°C).

6. Drain and serve:

   • Remove the fried chicken and place on a wire rack over a baking sheet to drain excess oil (this keeps it crispy).
   • Serve hot with your favorite sides like mashed potatoes, coleslaw, or biscuits.

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This batter creates a crispy, flavorful crust that locks in juicy, tender chicken—perfect for that authentic Southern-style fried chicken experience!

Baked Chicken Thighs with Lemon Garlic Sauce

 

Baked Chicken Thighs with Lemon Garlic Sauce 

Ingredients:

For the chicken:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika (smoked or regular)
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme

For the lemon garlic sauce:

• 4 cloves garlic, minced
• 1/4 cup chicken broth
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 2 tbsp unsalted butter, melted
• 1 tbsp honey (optional, for a touch of sweetness)
• 1 tsp lemon zest
• 1/2 tsp red pepper flakes (optional, for heat)
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat the oven:

   • Preheat your oven to 400°F (200°C).
   • Pat the chicken thighs dry with paper towels to ensure crispy skin.

2. Season the chicken:

   • Rub the chicken thighs with olive oil.
   • Sprinkle salt, pepper, paprika, oregano, and thyme evenly over the chicken.

3. Sear the chicken (optional but recommended):

   • Heat a large oven-safe skillet over medium-high heat.
   • Place the chicken thighs skin-side down and sear for 4-5 minutes until golden brown.
   • Flip and cook for another 2 minutes, then remove from heat.

4. Prepare the lemon garlic sauce:

   • In a small bowl, mix the garlic, chicken broth, lemon juice, melted butter, honey, lemon zest, and red pepper flakes.
   • Pour the sauce over the chicken thighs in the skillet or baking dish.

5. Bake the chicken:

   • Transfer the skillet to the preheated oven (or place chicken in a baking dish if not using an oven-safe skillet).
   • Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.

6. Garnish and serve:

   • Remove from the oven, spoon some of the sauce over the chicken, and sprinkle with fresh parsley.
   • Serve with rice, roasted vegetables, or mashed potatoes.

Tips:

• For extra crispy skin, broil the chicken for the last 2-3 minutes.
• You can substitute boneless, skinless chicken thighs, but reduce the cooking time to about 25 minutes.
• Add baby potatoes or green beans to the baking dish for a one-pan meal.

Enjoy your flavorful lemon garlic chicken thighs!

Ganitong beef ribs na luto gusto ko Delicious

 

fall-off-the-bone beef ribs 

Ingredients:

• 1.5 to 2 kg beef short ribs (kaldereta cut or whole rack)
• 1 large onion, chopped
• 5 cloves garlic, minced
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp black pepper
• 1 tsp salt (adjust to taste)
• 1 tsp paprika (optional)
• 2 tbsp tomato paste (optional, for richer flavor)
• 2 cups beef broth or water
• 2 tbsp cooking oil
• Fresh thyme or bay leaves (optional for aroma)
• Chopped spring onions (for garnish)

Instructions:

1. Sear the Beef Ribs

1. Heat oil in a large pot over medium-high heat.
2. Sear the beef ribs on all sides until browned (about 3-4 minutes per side). This locks in the flavor.
3. Remove the ribs and set aside.

2. Sauté the Aromatics

1. In the same pot, sauté the onions until soft.
2. Add the garlic and cook until fragrant.
3. Stir in the tomato paste (if using) and cook for another minute.

3. Braise the Ribs

1. Return the beef ribs to the pot.
2. Add soy sauce, oyster sauce, Worcestershire sauce, sugar, black pepper, and paprika. Mix well.
3. Pour in the beef broth, ensuring the ribs are partially submerged.
4. Add thyme or bay leaves if using.
5. Cover and simmer on low heat for 2.5 to 3 hours or until the beef is tender and falls off the bone. (Alternatively, cook in a pressure cooker for 45-50 minutes.)

4. Reduce and Serve

1. Once tender, remove the ribs and let the sauce reduce until thick.
2. Taste and adjust seasoning if needed.
3. Serve the ribs drizzled with sauce, garnished with spring onions.

Serving Suggestions:

• Mashed potatoes or garlic rice
• Buttered vegetables on the side
• Serve with extra sauce for dipping

Pwede rin itong lutuin sa oven—slow roast at 160°C for 3-4 hours, covered with foil.

Sarap nito! Let me know kung gusto mo pa ng ibang style ng beef ribs.

The Classic Dish: Beef Liver and Onions

 

Ingredients :

• ¼ cup of flour.
• 1 lb beef liver.
• ¼-½ cup of butter.
• ½ tsp of salt.
• ⅛ tsp of pepper.
• Oil to taste.
• 1-2 tbsp of fresh minced sage.
• 2 cups of thinly sliced onions.
• ½ cup of beef stock.
• 1 tbsp of minced Italian parsley.
• ¼ cup of dry white wine.

Directions :

In a bag, mix together the flour, salt and pepper.
Cut the liver into ½ inch strips and shake in the bag to coat.
In a skillet, heat 2-3 tbsps of butter and a dash of oil and sauté the onions on medium high.
Once tender and glossy, place the onions in a dish and sprinkle with sage, salt and pepper.
Over high heat, add 3-4 tbsps of butter and a dash of oil to the skillet.
Cook the liver for 5 minutes or so until browned.
Once cooked, return the onions to the skillet and heat together.
Transfer the liver and onions to a plate. Use stock and wine to deglaze the pan and reduce the liquid until you get a thick sauce.
Pour over the liver and onions and sprinkle with parsley and serve.

Beef and Gravy with Mashed Potatoes

 

Beef and Gravy with Mashed Potatoes

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Ingredients:

For the beef and gravy:

• 2 lbs (900g) beef chuck or stew meat, cut into bite-sized pieces
• 2 tbsp olive oil or butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 3 cups beef broth (low sodium)
• 1 tbsp Worcestershire sauce
• 1 tsp soy sauce (optional, for depth of flavor)
• 1/2 tsp dried thyme (or 1 tsp fresh)
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1 tbsp tomato paste (optional, for richness)
• 1/2 cup heavy cream or milk (optional, for creamier gravy)
• 1 tbsp cornstarch mixed with 2 tbsp water (if thicker gravy is desired)

For the mashed potatoes:

• 4 large russet or Yukon Gold potatoes, peeled and cubed
• 1/2 cup (115g) unsalted butter
• 1/2 cup (120ml) heavy cream or milk
• 1/2 cup sour cream (optional, for creaminess)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)
• Fresh chopped parsley (for garnish)

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Instructions:

1. Cook the beef and gravy:

1. Heat the olive oil or butter in a large skillet or Dutch oven over medium-high heat.
2. Add the beef pieces and brown on all sides (about 5-7 minutes), then remove and set aside.
3. In the same pan, add the chopped onion and cook until softened, about 3 minutes.
4. Stir in the garlic and cook for another 30 seconds.
5. Sprinkle in the flour and stir for 1-2 minutes to cook out the raw taste.
6. Slowly pour in the beef broth while stirring to avoid lumps.
7. Add Worcestershire sauce, soy sauce (if using), thyme, black pepper, salt, and tomato paste.
8. Return the beef to the pan, cover, and let it simmer for 1.5 to 2 hours (or until beef is tender).
9. If you want a thicker gravy, stir in the cornstarch slurry and simmer until thickened.
10. Stir in heavy cream (if using) for a richer texture.

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2. Prepare the mashed potatoes:

1. While the beef is cooking, place the peeled and cubed potatoes in a large pot of salted water.
2. Bring to a boil and cook for 15-20 minutes, or until potatoes are fork-tender.
3. Drain the potatoes and return them to the pot.
4. Add butter, heavy cream, sour cream (if using), salt, pepper, and Parmesan cheese.
5. Mash until smooth and creamy. Adjust seasoning to taste.

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3. Serve:

1. Spoon the creamy mashed potatoes onto a plate or bowl.
2. Top with the tender beef and savory gravy.
3. Garnish with fresh chopped parsley for a finishing touch.
4. Serve with steamed vegetables or dinner rolls on the side.

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Tips:

• For extra flavor, add a splash of red wine while deglazing the pan.
• Use a slow cooker for a hands-off approach—cook on low for 6-8 hours.
• Leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.

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Enjoy this comforting classic!

The trick to making delicious crispy fries without a drop of oil

 

delicious crispy fries without oil 

1. Choose the Right Potatoes

• Use starchy potatoes like Russet or Idaho, as they have less moisture and crisp up better.
• Avoid waxy potatoes (like red or Yukon Gold), which hold more moisture and can turn out soggy.

2. Cut Evenly

• Slice the potatoes into uniform sticks to ensure even cooking.
• Thinner fries tend to crisp up faster than thicker ones.

3. Soak in Cold Water

• Soak the cut fries in cold water for at least 30 minutes to an hour (or overnight) to remove excess starch.
• This helps them crisp up better and prevents them from sticking together.
• Pat them completely dry with a towel before baking or air-frying.

4. Use Cornstarch or Flour

• Lightly coat the fries with cornstarch or all-purpose flour before cooking. This creates a crisp outer layer without oil.
• Use about 1-2 tablespoons per pound of potatoes, and toss well to coat evenly.

5. High Heat Baking or Air Frying

Baking:

• Preheat your oven to 425-450°F (220-230°C).
• Use parchment paper to prevent sticking and arrange fries in a single layer with space between them.
• Bake for 30-40 minutes, flipping halfway through.

Air Frying:

• Set the air fryer to 375-400°F (190-200°C) and cook for 15-20 minutes, shaking the basket halfway.
• Air frying circulates hot air, making fries crispier faster than an oven.

6. Season After Cooking

• Add salt and seasonings (like paprika, garlic powder, or herbs) after baking to avoid drawing out moisture too soon.
• Toss with nutritional yeast for a cheesy flavor without oil.

7. Use Parchment Paper or a Non-Stick Rack

• Elevating the fries on a rack while baking allows hot air to circulate around them, making them crisp on all sides.

By following these steps, you can enjoy crispy, flavorful fries without any oil while keeping them healthy and satisfying. Let me know if you give it a try!

Marinated Cucumbers, Onions, and Tomatoes

 

Ingredients:

• 3 medium cucumbers, peeled and sliced 1/4 inch thick
• 1 medium onion, sliced and separated into rings
• 3 medium tomatoes, cut into wedges
• 1/2 cup vinegar
• 1/4 cup sugar
• 1 cup water
• 2 teaspoons salt
• 1 teaspoon fresh coarse ground black pepper
• 1/4 cup oil
• 1 teaspoon chopped fresh mint (optional)

Directions:

1. Combine all ingredients in a large bowl.
2. Toss well to mix.
3. Refrigerate at least 2 hours before serving.

Garlic Parmesan Fried Lamb Chops

 

Garlic Parmesan Fried Lamb Chops, 

Ingredients:

• 8 lamb chops (about 1-inch thick)
• 1 cup breadcrumbs (panko or regular)
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 2 large eggs
• 1/2 cup milk (or buttermilk for extra tenderness)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika (optional, for a smoky touch)
• 2 tablespoons chopped fresh parsley (for garnish)
• 1/2 cup olive oil (or vegetable oil for frying)
• Lemon wedges (for serving)

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Instructions:

1. Prepare the Coating:

   • In a shallow dish, combine breadcrumbs, Parmesan cheese, garlic, oregano, paprika, salt, and pepper.
   • In a separate bowl, whisk together the eggs and milk.
   • Place the flour in another dish for dredging.

2. Coat the Lamb Chops:

   • Pat the lamb chops dry with a paper towel.
   • Dredge each chop in flour, shaking off excess.
   • Dip into the egg mixture, ensuring full coverage.
   • Finally, coat with the garlic-Parmesan breadcrumb mixture, pressing lightly to adhere.

3. Fry the Lamb Chops:

   • Heat olive oil in a large skillet over medium-high heat.
   • Fry lamb chops for about 3-4 minutes per side, or until golden brown and crispy.
   • Transfer to a paper towel-lined plate to drain excess oil.

4. Serve:

   • Sprinkle with fresh parsley and serve with lemon wedges for a zesty touch.
   • Pair with mashed potatoes, roasted veggies, or a fresh salad.

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Tips:

• For extra crispiness, double-coat the chops by repeating the egg and breadcrumb steps.
• Use an air fryer at 400°F (200°C) for 15 minutes, flipping halfway for a healthier option.
• Let the lamb rest for a few minutes before serving to retain juiciness.

Enjoy your crispy, savory garlic Parmesan fried lamb chops! Let me know if you need more ideas.

Cheesy Potato Sticks: Crispy Golden and Irresistibly Delicious

 

Ingredients:

2 large potatoes (peeled and grated)

1/2 cup shredded cheese (cheddar or mozzarella)

2 tablespoons cornstarch (for crispiness)

Instructions:

1. Prepare the potatoes: Grate the potatoes and squeeze out excess water using a clean kitchen towel.

2. Mix the ingredients: In a bowl, combine the grated potatoes, shredded cheese, and cornstarch. Mix well to form a dough-like consistency.

3. Shape the sticks: Take small portions of the mixture and shape them into sticks or small logs.

4. Cook:

Pan-fry: Heat a little oil in a non-stick pan and fry until golden brown on all sides.

Bake: Place on a lined baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.

5. Serve: Enjoy them hot with your favorite dipping sauce!

These cheesy potato sticks are crispy on the outside and soft on the inside—perfect for 

a quick snack or party appetizer.

Chicken and Potatoes with Garlic Parmesan Cream Sauce

 

Ingredients:

For the chicken and potatoes:

2 boneless, skinless chicken breasts (sliced in half lengthwise)

1 lb (450g) baby potatoes, halved

2 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

1/2 tsp dried oregano

Salt and pepper to taste

2 tbsp unsalted butter

For the garlic parmesan cream sauce:

4 cloves garlic, minced

2 tbsp unsalted butter

1 cup heavy cream (or half-and-half)

1/2 cup chicken broth

3/4 cup grated Parmesan cheese

1 tsp Italian seasoning

1/2 tsp red pepper flakes (optional)

Salt and pepper to taste

1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the chicken and potatoes:

Preheat oven to 400°F (200°C).

In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, oregano, salt, and pepper.

Heat 2 tbsp of butter in a large oven-safe skillet over medium heat.

Add the chicken breasts, season with salt and pepper, and sear for 3-4 minutes per side until golden brown. Remove and set aside.

In the same skillet, add the seasoned potatoes and cook for about 5 minutes until they start to brown.

2. Make the garlic parmesan sauce:

In the same skillet, melt 2 tbsp of butter and sauté the minced garlic until fragrant (about 1 minute).

Stir in the chicken broth and scrape up any browned bits from the pan.

Pour in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes.

Simmer for 3-5 minutes, stirring occasionally, until the sauce thickens.

3. Combine and bake:

Return the chicken to the skillet, nestling it among the potatoes.

Spoon some sauce over the chicken, then transfer the skillet to the preheated oven.

Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and potatoes are tender.

4. Serve:

Garnish with chopped parsley and extra Parmesan if desired.

Serve warm and enjoy!

Let me know if you try it out!