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The Best Chicken Fried Steak Recipe

The BEST Chicken Fried Steak recipe on the internet. – Cube steak recipes are taken to a new level! Crunchy crispy flavorful and tender! This is how country fried steak should taste!INGREDIENTSFor the Steaks:

  • 4 cube steaks
  • 2 cups buttermilk
  • 3 large eggs
  • 2 teaspoons hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 3/4 teaspoon cayenne
  • 4-5 cups oil for frying

For the Gravy:

  • 1/4 cup finely chopped shallots or onions
  • 1 teaspoon minced garlic
  • 3 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 1/2 cups chicken or beef stock
  • pinch cayenne
  • Salt and pepper to taste
  • Optional: Ground pepper and parsley for garnish

INSTRUCTIONS

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The Best Cracked Out Breakfast Pizza

INGREDIENTS:

  • 1 (13.8-oz) tube refrigerated pizza crust
  • 2 Tbsp butter
  • 8 large eggs
  • 1/4 cup milk
  • 1/2 cup bottled Ranch dressing
  • 1 (3-oz) package real bacon bits
  • 2 cups shredded cheddar cheese

INSTRUCTIONS:

  1. Preheat oven to 400°F. Line a 15x10x1-inch pan with parchment paper.
  2. Unroll pizza dough and press bottom pan. Prick thoroughly with a fork.
  3. Bake 7 to 8 minutes until lightly brown.
  4. While crust is baking whisk together eggs and milk. In a nonstick skillet heat butter over medium heat. Add eggs; cook and stir just until thickened and no liquid egg remains.
  5. Spread Ranch dressing over partially baked crust. Spread cooked eggs evenly over crust. Top with bacon and cheese.
  6. Bake and additional 7 to 10 minutes until cheese is melted and crust is brown.

This article and recipe adapted from this site

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Cheesy Baked Chicken Breasts

Ingredients

  • 1 tablespoon butter divided
  • 2 tablespoons olive oil divided

FOR THE MUSHROOMS

  • 8 ounces sliced mushrooms
  • 1 large yellow onion sliced
  • salt and fresh ground pepper to taste
  • 3 cloves garlic minced

FOR THE CHICKEN BREASTS

  • 4 (1-pound total) boneless skinless chicken breasts pounded down to 1/4-inch thickness
  • salt and fresh ground pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked or sweet paprika
  • 1 teaspoon Italian Seasoning
  • 4 ounces shredded part skim mozzarella cheese
  • 1/2 cup low sodium chicken broth
  • chopped fresh parsley for garnish

Instructions

  1. Preheat oven to 375F.
  2. Lightly grease a 9×13 baking dish with cooking spray and set aside.
  3. In a large skillet over medium-high heat melt 1/2 tablespoon butter and add 1/2 tablespoon olive oil.
  4. Add sliced mushrooms and sliced onions to the skillet; season with salt and pepper and cook for 5 minutes.
  5. Stir in the garlic and cook for 30 more seconds or until fragrant.
  6. Transfer half of the mushrooms mixture to the prepared baking dish; set the rest aside for later.
  7. Return skillet to heat and add the rest of the butter and olive oil.
  8. Season the chicken breasts with salt pepper garlic powder paprika and Italian Seasoning.
  9. Add chicken breasts to the hot oil – you may have to do this in batches if skillet isn t big enough – and cook chicken breasts for 2 minutes per side or until lightly browned.
  10. Remove chicken breasts from skillet and arrange over mushrooms in the baking dish.
  11. Return skillet to the stove; add chicken broth and scrape up the browned bits. Bring mixture to a boil and cook for 4 to 5 minutes or until liquid is reduced.
  12. Top chicken breasts with the rest of the mushrooms mixture add cheese over the chicken breasts and pour in the prepared chicken broth.
  13. Bake uncovered for 15 minutes or until chicken is cooked through.
  14. Remove from oven.
  15. Garnish with fresh parsley.
  16. Serve.

This article and recipe adapted from this site

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The Best Keto No Bake Caramel Cookies

Ingredients

  • 8 tbsp Unsálted butter
  • ? c Swerve brown sugár substitute
  • ? c Heávy whipping creám
  • 1 c Pecán hálves
  • ? – ½ c Unsweetened coconut flákes
  • ? c Keto friendly chocoláte chips
  • Párchment páper

Instructions

  1. Pláce the butter into á sáucepán on the stove over medium heát.
  2. When the butter hás melted whisk in the Swerve brown sugár substitute until completely dissolved.
  3. Stir in the heávy whipping creám until well combined.
  4. Cook stirring frequently for 10 minutes until it begins to froth up ánd thicken.
  5. Remove the mixture from the heát ánd stir in the pecán hálves ánd coconut flákes. Stir well to combine ánd let sit to cool slightly for á few minutes.
  6. Use á lárge spoon to drop spoonfuls of the cookie mixture onto párchment páper. Do not worry if some of the extrá liquid leáks out from the mound of cookie bátter. This should máke 11 cookies.
  7. Sprinkle some keto friendly chocoláte chips on top of eách cookie ánd lightly press them down.
  8. Pláce the cookies into the fridge for 30 minutes to án hour to hárden.
  9. Serve immediátely or store in án áirtight contáiner in the fridge.

This article and recipe adapted from this site

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Mississippi Mud Cookies

IngredientsChocolate Cookie

  • 1 cup butter softened
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs beaten
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • pinch salt
  • 3 cups miniature marshmallows
  • 3 cups pecans coarsely chopped

Chocolate Frosting

  • 1/2 cup butter
  • 1/3 cup milk
  • 6 tablespoons unsweetened cocoa
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

InstructionsChocolate Cookie

  1. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
  2. In a stand mixer or large bowl using a hand mixer blend the butter brown sugar granulated sugar vanilla and eggs. In a medium bowl stir together the flour cocoa baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined.
  3. Drop the dough by tablespoonful onto the prepared baking sheets 12 cookies per sheet and bake 9- 10 minutes. Once you have baked it about 9-10 minutes pull out pan and add 6-8 miniature marshmallows to each cookie you can gently press in if they fall out but really you shouldn’t need to do that much. The cookies are so hot the marshmallows stick right to them. Then stick back in the oven for 1 more minute. Remove and immediately sprinkle 1 tablespoon or more (depends on your taste) of pecans onto the marshmallows you will need to gently press these in gently! Then set aside and allow to cool on a baking rack.
  4. Once cool remove and make frosting.

Chocolate Frosting

  1. In a medium mixing bowl add powder sugar and vanilla set aside. Then in a small saucepan combine first 3 ingredients and heat over medium. Stir constantly about 3-4 minutes or until butter melts. Remove from heat and pour into powdered sugar and vanilla stir (using a whisk is best) until smooth.
  2. Using a spoon drizzle large amounts of frosting on each cookie about 1- 1 1/2 tablespoons. Dress all the cookies and if there is extra frosting add more too each one. Let frosting cool and harden before serving. Unless you need to sample one then dig in just be sure not to burn the roof of your mouth.

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Best Mongolian Chicken Recipe

IngredientsMongolian Sauce

  • 1/2 cup chicken broth low sodium or no sodium added
  • 2 tbsp cornstarch
  • 2 tbsp brown sugar
  • 3 tbsp soy sauce low sodium

Mongolian Chicken

  • 1 lb breast boneless and skinless chicken thighs can be used as well
  • ½ cup cornstarch
  • 4 cloves garlic minced
  • 1 tsp ginger minced
  • 6 red chilies dried
  • 3 green onions sliced
  • 1/3 cup vegetable oil for frying

Instructions

  1. Make sauce: Whisk all the sauce ingredients together in a medium bowl. Set aside.
  2. Prepare the chicken: Toss the chicken with the cornstarch ensuring each chicken pieces is covered in cornstarch.
  3. Fry the chicken: Heat the vegetable oil in a pan or wok. Fry the chicken pieces in batches until they are completely cooked through and slightly brown and crispy.
  4. Finish the dish: Drain the oil from the wok leaving 1 tbsp in the wok if necessary. Add garlic ginger red chiles to the wok and saute for 30 seconds. Add in the prepared sauce and bring to a simmer stirring constantly until the brown sugar has dissolved completely. If you find the sauce is too thick add a bit more chicken broth or water. Add in the chicken and green onions then toss everything together for 15 seconds.
  5. Serve over rice or noodles.

This article and recipe adapted from this site

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Garlic Butter Chicken

INGREDIENTS

  • 4 boneless skinless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • I lb. baby potatoes (if larger than one inch slice in half)
  • 1/2 cup unsalted butter (1 stick)
  • 4 cloves minced garlic
  • 1/2 teaspoon crushed red pepper (or less to taste)
  • 2 teaspoons dried parsley
  • 1 cup shredded mozzarella
  • 1/2 cup shredded Italian blend

INSTRUCTIONS

  1. Preheat oven to 400 degrees. Salt and pepper both side of the chicken breasts and place in single layer in casserole dish. Top with with baby potatoes.
  2. In large skillet melt butter over low heat. Add garlic and cook until fragrant; about 1 minute. Remove from heat and allow to cool for 5 minutes.
  3. Pour garlic butter over chicken and potatoes. Sprinkle with half the crushed pepper and half the dried parsley.
  4. Bake for 20-22 minutes or until chicken is almost cooked through. Top evenly with both cheeses and the rest of the crushed pepper and dried parsley. Bake an additional 3-5 minutes or until cheese is melted. Turn broiler on the last minute of cooking to lightly brown the tops.

Base Recipe adapted from this SITE

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Best Key Lime Tart With Chocolate Almond Crust

IngredientsCandied Lime Ribbons

  • 3 to 4 organic limes washed
  • 1 cup sugar plus 1/2 cup

Chocolate Almond Crust

  • 1/2 cup almond meal
  • 1/2 cup dutch processed cocoa powder
  • 1/2 cup sweet rice flour
  • 2 tbsp tapioca flour
  • 1/4 cup granulated cane sugar
  • 1/4 tsp plus 1/8 tsp kosher salt
  • 5 tbsp cold unsalted butter cut into 1/2 inch (1.3 cm) cubes
  • 1 tsp vanilla extract

Filling

  • 4 large egg yolks
  • 14 oz sweetened condensed milk this works out to 1 3/4 cups or 415 ml)
  • 1 lime
  • 1/3-1/2 cup key lime juice from about 12 limes: alternatively you can used bottled key lime juice
  • 2 teaspoons lime zest
  • 1/2 tsp food grade matcha powder
  • lime slices whipping cream mint leaves for garnish

InstructionsCandied Lime Ribbons:

  1. Using a bar zester or vegetable peeler remove the peel from the limes in vertical strips trying to leave as much of the bitter white pith behind.
  2. In a small saucepan combine the peels with 2 cups of cold water and bring to a boil. Immediately drain refill the pan with water bring to a boil and drain again. Repeat this process three times to remove the bitterness from the peel. After the third dunking remove the peels from the pan and set aside. (if using ribbons created by a bar zester you will only need to go through this process once)
  3. Measure 1 cup of the sugar into a saucepan and add 1/2 cup of water. Set over medium-high heat bring to a boil and whisk until the sugar dissolves. Drop in the peels reduce the heat to medium-low and simmer uncovered until the peels are tender and translucent. Drain and cool the peels. Keep the syrup for adding to cocktails etc.
  4. Place the remaining 1/2 cup sugar in a large bowl and add the peels. Toss with your fingers until the peels are thoroughly coated. Remove one peel at a time shaking off the excess sugar. Place on a clean plate until needed.
  5. Reserve the unused sugar (even if there are lime bits in it) it works great for other citrus baking needs.
  6. Store any unused lime peel in an airtight container. Keeps for several weeks this way.

Chocolate Almond Crust

  1. Position a rack in the centre of the oven and preheat it to 375F (190C)
  2. In a bowl of a stand mixer fitted with the paddle attachment combine the almond flour the cocoa powder the sweet rice flour the tapioca starch sugar and salt. Give it a slow stir to combine.
  3. Scatter the butter pieces over it all and then drizzle the vanilla extract over everything.
  4. Turn the mixer to medium-low and run until the butter is blended in and the dough comes together in clumps. This should take about 3-5 minutes.
  5. Dump the crumbs into your 9-10 inch (23-25cm) tart pan with removable bottom.
  6. Press the dough evenly over the surface starting with the sides and then moving on to the bottom. The challenge will be in keeping the sides square (as you can see from the photos of my latest tart I didn t do a perfect job!) It can take up to 10 minutes to get it looking pretty. Don t rush it.
  7. It may be crumbly. But it will come together trust me.
  8. Prick the bottom of the crust with a fork and place in a freezer for 15-30 minutes. Sometimes it is too crumbly for me to use the fork on it without disturbing the surface. (this can be affected by the weather or humidity in the air- in the winter if you have the heat on it will be much drier and this will affect the moisture content of the dough. But no worries- I have baked it without the fork step with no ill effects)
  9. Place the tart pan on a baking sheet and bake until it is set and firm to the touch. This should take 22-25 minutes. Since the dough is dark you may not be able to tell if it has darkened past the point to getting too brown. So do use a timer and look closely for edges that are pulling away from the sides of pan.
  10. If it starts to puff up in any way while baking you can use a tea towel to gently push back down.
  11. Let it cool completely before filling.

Key Lime Filling

  1. Preheat oven to 350-degrees.
  2. You can use a stand mixer a handheld mixer or even a bowl and a whisk for the following:
  3. Beat the egg yolks until they are thick and turn to a light yellow (it takes a while just keep beating).
  4. Slowly add sweetened condensed milk while mixing on a low speed.
  5. Zest 1 regular lime making sure not to get any of the pith ( a microplane is good for this) then juice it.
  6. Pour the fresh lime juice into a 1/2 cup measuring cup then fill the cup with the Key Lime juice to make a full 1/2 cup of juice.
  7. Gradually add the lime juice and zest to the mixing bowl. Then using a small sieve push the matcha powder through it into the mixture. This will eliminate any lumps that may be in the matcha powder. Continue to mix on a low speed just until blended.
  8. Pour the mixture into the prepared pie shell and bake 15 minutes. Remove and let cool. The filling should be just set not loose and jiggly all over.
  9. Once cool you can decorate as you wish. I use fresh fruit slices mint leaves whipping cream edible confetti candied lime peel fresh zest or even lime jelly beans.
  10. Of course some of them will need to be removed for slicing. So take a picture and then slice away. You can serve the candied lime peel directly on the tart as it will be a lovely crunchy contrast to the creamy texture of the filling.

This article and recipe adapted from this site

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Best Recipes-easy Baked Cheesy Mushroom Chicken

Ingredients

  • 4 thinly sliced chicken breasts
  • 1 tablespóón Italian seasóning
  • 2 tablespóóns butter
  • 8 óunce sliced mushróóms
  • 1/2 cup chicken bróth
  • 1/2 cup shredded mózzarella cheese
  • Fresh chópped parsley fór garnish

Instructións

  1. Preheat óven tó 375 degrees. Salt and pepper chicken breasts and evenly seasón with Italian seasóning. In a large skillet óver medium high heat add the butter. Brówn each side óf the chicken and place in 9×13 inch baking dish.
  2. Add the mushróóms and chicken bróth and simmer until tender. Add tó baking dish. Bake fór 15 mins uncóvered. Tóp with cheese and bake an additiónal 5 until cheese is melted and chicken is cóóked thróughóut. Garnish with fresh chópped parsley.

This article and recipe adapted from this site

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Taco Corn Bread Casserole

TACO CORN BREAD CASSEROLENUTRITION INFO:Per serving: Calories 358 | Total Fat 20g | Sat Fat 9g | Total Carb 31g | Fiber 4g | Sugars 2g | Cholesterol 78mg | Sodium 949mg | Protein 15.You’ll Need:Click