Crispy Air Fryer Golden Chicken Delight (tressesguru)

2 lbs chicken pieces (legs, thighs, breasts)
1 c buttermilk
1 c flour
1 t paprika
1 t garlic powder
1 t onion powder
1 t salt
1/2 t black pepper
1/2 t cayenne pepper (opt)

Soak chicken pieces in buttermilk for at least 1 hour in refrigerator. In a large bowl mix together flour, paprika, garlic powder, onion powder, salt, pepper and cayenne pepper. Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in flour mix, ensuring it’s fully coated. Preheat air fryer to 390° F (199°C). Spray air fryer basket with cooking spray. Place chicken pieces in basket, making sure not to overcrowd. Spray chicken lightly with cooking spray. Cook for 25 – 30 min, turning halfway through, until chicken is golden brown and reaches an internal temp of 165° F. Let rest for a few min before serving.

Hasselback Enchiladas (furlanifoods)

16 slices Furlani garlic Texas Toast or garlic Parm Texas toast
1 T vegetable oil
28 oz can fire-roasted tomatoes
1/2 c water
1 t apple cider vinegar
2 T olive oil
2 t chili or chipotle chili powder
2 t granulated onion powder
2 t ground cumin
2 t dried oregano
2 t salt
1/2 t black pepper
2 c cooked chicken, shredded
1 sweet pepper, chopped (any colour)
2 1/2 c shredded Tex-Mex cheese, divided
1 c frozen corn
1/2 c red onion, thinly sliced half-moons (opt)
1 green sweet pepper, finely diced
1 red sweet pepper, finely diced pickled jalapeños (opt)
1/2 c green onion, thinly sliced (opt)
1 avocado, peeled and chopped (opt)
lime wedges (opt)
cilantro leaves (opt)
sour cream (opt)

Place tomatoes, water, vinegar, olive oil, chili powder, onion powder, cumin, oregano, salt and pepper into a blender. Blend until smooth. Remove from blender and set aside. Preheat oven to 350° F and spread vegetable oil on the bottom of a 9 x 13” baking pan. Spread 1/3 enchilada sauce on bottom and place toast in 2 rows of 8 on top so they fit snuggly beside each other. In a medium bowl toss chicken, corn, sweet pepper and 1 c cheese together with another 1/3 sauce. With a spoon, tuck 2 – 3 T chicken mix between each toast, pushing the mix as close to the bottom as possible. Drizzle remaining enchilada sauce over top of toast. Sprinkle remaining cheese over sauce. Top with red onion on one side if using and loosely cover with aluminum foil and bake for 20 min. Remove foil and bake for another 10 min or until cheese has melted and tops of toast are crispy and lightly golden brown. Adults Version: Top with green onion slices, pickled jalapeños and cilantro after baking. Kids Version: Sprinkle red and green pepper over top. Serve with toppings the family enjoys and can customize to their preference, such as sour cream, avocado, lime, more pickled jalapeñosand red onion. Note: Use a store-bought rotisserie or leftover chicken for this quick dinner. Use store-bought enchilada sauce instead of making it or try a store-bought tomato passata sauce for a milder sauce version.

Delicious and Easy Yellow Cake

Yellow Cake

2 1/2 c flour
2 1/2 t baking powder
1/2 t salt
1 c unsalted butter, softened
1 3/4 c sugar
4 large eggs
1 T vanilla
1 c whole milk

Preheat oven to 350° F. Grease and flour 2, 9″ round cake pans. In a medium bowl whisk together flour, baking powder and salt. Set aside. In a large mixing bowl cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla. Gradually add flour mix to butter mix, alternating with milk, beginning and ending with flour mix. Mix until just combined. Divide batter evenly between prepared cake pans. Bake for 25 – 30 min or until a toothpick inserted into the center comes out clean. Remove cakes and let cool in pans for 10 min. Transfer to a wire rack to cool completely. Place one cake layer on a serving plate. Spread a layer of Chocolate Buttercream Frosting on top. Place second cake layer on top and frost top and sides with remaining frosting.

Chocolate Buttercream Frosting

1 c unsalted butter, softened
3 1/2 c powdered sugar
1/2 c unsweetened cocoa powder
1/2 t salt
2 t vanilla
4 T whole milk or heavy cream

In a large mixing bowl beat butter until smooth and creamy. Add powdered sugar, cocoa powder, salt, vanilla and milk or heavy cream. Beat on low speed until combined, then increase to high speed and beat for 2 – 3 min until fluffy.

Bumpy Noodles (justapinch)

1 3/4 c flour
1 T baking powder
2 t chicken bouillon granules
5 large eggs
1/2 c milk
additional flour for rolling out

In a large bowl combine flour, chicken granules and baking powder. Add eggs one at a time, blending in well. Stir in milk. At this step you may need to add more flour. The dough should not be too stiff. On a floured board, dust liberally with additional flour and rolling pin. Place about 2/3 c dough at a time on the flour and knead some in to make it easy to roll out. Roll out thin and using a pizza cutter make strips your desired widths. Using a large sharp knife, lift a few noodles at a time into boiling pot. stir frequently and repeat this step until all noodles are in pot. Cook 20 min, slowly stirring frequently.

Homemade Cheese in Just 10 Minutes

1 liter whole milk (the fresher, the better)
2 T white vinegar or lemon juice
pinch salt or to taste

Pour milk into a large saucepan and slowly heat on the stove. Warm milk to just before boiling, around 185° F. It’s important not to let the milk actually boil as this can affect the texture of your cheese. Once milk is hot enough, remove from heat. Add white vinegar or lemon juice and stir gently. You’ll see the milk begin to curdle as the acid does its work separating the curds (solids) from the whey (liquid). Allow mix to sit for a few min. This resting period helps the curdling process and makes the cheese easier to strain Line a strainer or colander with cheesecloth or dish towel and place over the bowl. Pour mix into lined strainer to separate curds from whey. The liquid whey can be discarded or saved for other recipes (like smoothies or baking). Once drained, you can add a pinch of salt to the curds for flavor. Then, gather the corners of the cheesecloth and gently squeeze to extract any remaining liquid. For a firmer cheese, press under a heavy object for a few min. Your homemade cheese is ready to eat! It’s delicious spread on crackers, mixed into salads, or simply enjoyed fresh with a drizzle of olive oil and herbs. Note: Making your own cheese at home allows you to control the ingredients and enjoy the freshness of a product made by your own hands.

Carrot Top Vegan Pesto (pommenaturalmarket)

2 cups or 2 handfuls carrot tops from organic carrots
1/2 – 1 c additional herbs if desired, such as basil, mint or parsley
1/4 c nuts or seeds such as pine nuts, walnuts, sunflower seeds, pumpkin seeds or hemp hearts
2 cloves garlic
1/4 c nutritional yeast (can sub Parmesan cheese for a non-vegan option)
1/4 c olive oil
juice of 1/2 lemon
salt and pepper to taste

Soak carrot tops in water and rinse thoroughly, then pat dry with a kitchen towel. Remove any tough stems. In a food processor combine carrot tops, toasted nuts or hemp hearts, garlic and nutritional yeast. Pulse until finely chopped. With the food processor running, slowly drizzle in olive oil and lemon juice until the pesto reaches your desired consistency. Season with salt and pepper to taste.

Creamy Chocolate Pudding

1/2 c sugar
1/4 c unsweetened cocoa powder
1/4 c cornstarch
1/8 t salt
2 3/4 c whole milk
1/2 c semisweet chocolate chips
1 t vanilla

In a medium saucepan whisk together sugar, cocoa powder, cornstarch and salt. Gradually whisk in milk until smooth and well combined. Place saucepan over medium heat, constantly stirring until mix thickens. Once thickened, remove from heat and add chocolate chips and vanilla. Stir until chocolate is melted and pudding is smooth. Pour pudding into serving dishes and refrigerate until chilled and set. Serve with a dollop of whipped cream or your favorite toppings.

Black Bottom Cherry Cheesecake (My Amazing Recipes)

1 1/2 c chocolate cookie crumbs
1/4 c melted butter
2 c cream cheese, softened
1 c sugar
1 t vanilla
3 large eggs
1 c sour cream
1/2 c semi-sweet chocolate chips, melted
1 1/2 c cherry pie filling

Preheat oven to 325° F and grease a 9″ springform pan. In a bowl combine chocolate cookie crumbs and melted butter. Press mix into bottom of pan. In a large mixing bowl beat cream cheese, sugar and vanilla until smooth. Add eggs one at a time, beating well after each addition. Mix in sour cream until fully incorporated. Pour 1/2 batter over crust. Stir melted chocolate chips into remaining batter. Gently spread chocolate layer over the first layer in pan. Spoon cherry pie filling evenly over the chocolate layer. Using a knife, gently swirl cherry filling into chocolate layer to create a marbled effect. Bake for 55 – 60 min or until center is set. Allow to cool in the pan for 10 min, then run a knife around the edge to loosen it. Let it cool completely before refrigerating for at least 4 hours or overnight. Once chilled, remove from springform pan, slice and savor.

Blueberry Cake with Crumble Topping (My Amazing Recipes)

Cake

2 c fresh blueberries
2 c flour
1 c sugar
1/2 c unsalted butter, softened
1/2 c milk
2 large eggs
1 t vanilla
1 t baking powder
1/2 t baking soda
1/4 t salt

Preheat oven to 350° F and grease a baking pan. In a bowl, whisk together flour, baking powder, baking soda and salt. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla. Gradually add dry ingredients to wet ingredients, alternating with milk. Begin and end with the dry ingredients. Gently fold in blueberries. Pour batter into prepared pan, spreading it evenly.

Crumble Topping

1/2 c flour
1/4 c sugar
1/4 c brown sugar, packed
1/4 c unsalted butter, melted
1/2 t ground cinnamon

In a small bowl combine flour, sugars, melted butter and ground cinnamon. Mix until crumbly. Sprinkle Crumble Topping over cake batter. Bake for 40 – 45 min or until a toothpick inserted into the center comes out clean. Allow cake to cool before slicing.

Vegetable Casserole

6 eggs
2 T vegetable oil
2 T milk
2/3 c flour
1 t baking powder
1 leek stalk, finely chopped
1 carrot, grated
1 raw sweet pepper, diced
3 potatoes, grated
handful spinach, chopped
100 g hard mozzarella cheese, shredded
salt to taste
ground black pepper to taste
dried ground oregano to taste
dried ground sweet paprika, to taste

Preheat oven to 356° F. Grease a casserole dish with a little vegetable oil. In a large bowl whisk eggs until frothy. Blend in vegetable oil and milk until well combined. Sift flour and baking powder into egg mix. Stir until you achieve a smooth batter. Fold in leek, carrot, sweet pepper, potatoes and spinach, ensuring even distribution. Sprinkle in salt, pepper, oregano and paprika. Adjust these according to your preference. Pour vegetable mix into prepared dish and smooth it out. Top evenly with shredded mozzarella. Bake 40 – 45 min or until casserole sets and cheese is golden. Allow casserole to cool slightly before serving. It’s delicious whether warm or at room temp. Note: Switch up the vegetables based on seasonal availability or personal preference. Zucchini, squash and bell peppers make great additions. Enhance flavors with herbs like basil or thyme for a fresh twist. For added texture, sprinkle breadcrumbs on top before baking for a crispy finish.

Cheesy Vegetable Pancakes (greenku)

2 eggs
1 1/2 c milk
1 1/2 c water
1 T sugar
1 t yeast
1 t baking soda
3 1/2 c flour
1 t salt
1 green or red pepper, finely chopped
1 tomato, finely chopped
1 potato, finely chopped
120 grams cheese (any kind, except processed)

In a large bowl whisk together eggs, milk, water, sugar, yeast and baking soda. Gradually add flour and salt, stirring until smooth. Let batter rest for about 10 min. Heat a non-stick skillet over medium heat. Pour a ladleful of batter onto the skillet and spread it out slightly. Sprinkle some chopped vegetables and grated cheese over pancake. Cook for about 2 – 3 min or until edges start to brown. Flip pancake and cook for another 2 – 3 min or until cooked through and golden brown. Repeat with remaining batter and filling ingredients. Serve warm with sour cream.

Raspberry Balsamic Vinaigrette (rockrecipes)

3/4 c raspberry puree
1/4 c white balsamic vinegar or regular balsamic vinegar
1 1/2 T honey or to taste if you
2 T lemon juice
pinch salt
1/4 t pepper
1/2 t dry oregano
1/2 clove very finely minced garlic

Make raspberry puree by simply pureeing fresh or frozen (thaw raspberries if frozen) in a blender or food processor and then pressing the puree through a sieve to remove the seeds. Whisk all ingredients together or shake in a covered jar before serving.

Texas Fried Chicken (justapinch)

1/2 c buttermilk
1 egg, beaten
1 c flour or Panko bread crumbs
2 t garlic salt
1 t paprika
1 t ground black pepper
1/4 t poultry seasoning
4 – 5 lb chicken, cut up
3 c vegetable oil
1/4 c butter
2 qt cold water
1/2 c Kosher salt

Stir Kosher salt into water until dissolved. Place chicken parts in a nonreactive bowl or pot; add enough brine to cover completely. Refrigerate up to 8 hours. Drain the brined chicken and rinse out the bowl it brine was in. Return chicken to bowl. Add beaten egg to buttermilk. Pour buttermilk over chicken. Cover and refrigerate for another 4 hours. Put oil and butter in a pan. Cook over low heat for 30 min, skimming as needed until the butter ceases to throw off foam. Just before frying, increase temp to medium-high. In another bowl mix all dry ingredients. Roll chicken in dry ingredients. Using tongs, slip some chicken pieces skin side down, into heated fat until chicken is golden brown. Drain on a wire rack or crumpled paper towels and serve.

Copycat Taco Bell Chicken Burrito (naturewayblog)

Avocado Sauce

1/8 c buttermilk
1/8 c ranch dressing
1 avocado
1/4 t Kosher salt
2 T sour cream

Place buttermilk, Ranch dressing, avocado, salt and sour cream in a jar. Use an immersion blender to blend together until you have a smooth creamy, lump free sauce. Cover and refrigerate until ready to use.

Cilantro Lime Rice

1 T butter
1 c long grain rice
2 c low sodium chicken broth
1 t salt
1/4 t black pepper
1/4 t cumin
1 fresh lime, zested and juiced
2 T fresh cilantro, chopped

Melt butter in a medium saucepan over medium heat. Add rice and cook until lightly toasted, about 2 – 3 min. Add chicken broth, salt, pepper and cumin to pan. Stir to combine everything together. Increase heat and bring mix to a boil. Cover pan and immediately reduce heat to lowest setting. Cook on low for 20 – 25 min or until the rice has absorbed all the liquid in the pan. Remove pan from heat and keep covered while you make the chicken. When ready to use, use a fork and stir in chopped cilantro, lime zest and lime juice.

Chicken

1 1/2 lbs boneless, skinless chicken breasts
2 T olive oil
15 oz tomato sauce
2 t white vinegar
3 cloves garlic, minced
2 t chili powder
1/2 t cumin
1 t dried oregano
1/2 t sugar
1 t Kosher salt
1/2 t pepper
2 c cheddar cheese, shredded
6 large flour tortillas

In a mixing bowl combine tomato sauce, vinegar, garlic, chili powder, cumin, oregano, sugar, salt and pepper. Set aside. Add olive oil to a large skillet over medium heat. Once oil is hot add chicken breasts to pan. Cook chicken for 5 min on the first side. Flip chicken and cook for another 5 min on the second side. Add tomato sauce mix to skillet. Increase heat and bring sauce to a boil. Once sauce comes to a boil, cover with a lid and reduce heat to low. Simmer, covered for about 20 min and chicken is cooked through. Using tongs remove chicken from pan and place on a cutting board. Cut chicken into small pieces and return to pan. Continue to cook until everything is heated through. Heat tortillas in microwave or over a flame on the stove, just until tortilla is soft. Spread about 2 T Avacado Sauce onto a warmed flour tortilla. Top with some shredded cheddar cheese. Top with about 1/4 c chicken mix. Top with 1/4 c cilantro lime rice. Roll tortilla into a burrito around the filling and serve immediately.

Tender, Flaky, Buttermilk Biscuits (justapinch)

2 1/2 c unbleached flour
1 1/2 t salt
2 t baking powder
1/4 t baking soda
1 T sugar
1/2 c cold butter
1 c cold buttermilk
melted butter for brushing biscuits

Preheat oven to 485 F. Sift dry ingredients in a medium bowl. Slice butter into pats and with fingers, rub butter into flour until you have pieces the size of large and small peas. Stir buttermilk into flour with a fork, just until the dough starts to come together. Using your hands, start kneading dough to incorporate all of the flour. If the dough is not sticky, add more milk. Turn dough onto a floured surface and fold over itself 2 or 3 times ( this is what makes the layers.) Just fold and push 3 times. With your hands, pat out dough to 3/4″ thickness. Cut out dough using a 3″ biscuit cutter – DO NOT TWIST THE CUTTER! Twisting will seal sides, and keep biscuits from rising correctly. Place biscuits on a greased baking sheet or cake pan so they almost touch. Brush tops with buttermilk or melted butter. Bake 10 – 12 min or until desired brownness occurs. Turn pan half way through baking time. Brush biscuits when taken from oven and serve hot.

Fluffy Pancakes (kitchenra)

1 c self rising flour
1/2 c NF greek yogurt
2 eggs
1 1/2 t baking powder
1 1/2 t vanilla
1/8 t almond extract
1/3 c & 2 T water

Put all ingredients into mixer (wet ingredients first). Mix with whisk attachment until blended. Cook on griddle heated to medium. Makes 12 pancakes, 1 SP each!

Chicken Fried Fish Nuggets (rockrecipes)

2 lbs cod fillets
vegetable oil for deep frying

Flour Dredge

2 c flour
2 t nutmeg, freshly grated
1 t cayenne pepper
2 t salt
2 t black pepper, freshly ground
1 T dry ground thyme
1 T dry ground oregano

Cut cod fillets into 2″ square-ish pieces. Lightly season fish pieces with kosher salt. Mix together flour, nutmeg, salt, pepper, thyme and oregano. Dip cod pieces into flour dredge and press mix firmly on all sides of the fish. Shake off excess flour and dip pieces into egg wash. Return egg washed pieces of fish back to flour dredge mix and toss well to coat them on all sides. Preheat deep fryer to 350 F and drop in cod nuggets. Fry for about 4 – 6 min until a medium golden brown. Drain on a wire rack placed on a cookie sheet. Hold in a 175 F oven if making more than one batch. Serve with Lime Chive Mayo.

Egg Wash

2 eggs
4 T milk

Whisk eggs and milk together to make an egg wash.

Lime Chive Mayo

2 large or extra large egg yolks
3/4 t salt
1 t sugar
pinch cayenne pepper
zest of 1 lime, finely chopped
1 c light olive oil
juice of 1 large lime
2 T chives, chopped

In a blender on medium high speed combine egg yolks, salt sugar, cayenne pepper and lime zest until thick and pale in color. Add olive oil alternately with lime juice in three parts, adding oil very slowly in a thin stream. This will produce a thick mayonnaise. Fold in the chopped chives and serve.

Copycat KFC? Is the leaked recipe the real deal? (rockrecipes)

2 c white flour
2 t table salt
1 1/2 t dried thyme
1 1/2 t dried basil
4 T paprika
1 t dried oregano
1 T celery salt
2 T garlic salt
1 T black pepper
1 T dry mustard powder
3 T white pepper
1 T ground ginger
1 T MSG (opt) (If using you can cut the salt in the dredge by half if you like)
2 chickens cut into 9 pieces each (2 drumsticks, 2 thighs, 2 wings, 2 side breasts and a centre breast)
oil for deep frying

Mix all of the herbs and spices together first, making sure there are no lumps in the mix from spices that have clumped in storage. In a large bowl add herb and spice mix to flour and mix well until the spices are evenly distributed. Dip each of the pieces in plain water, shake and dredge in flour and spice mix. Repeat for all remaining pieces. Leave pieces sit in the dredge for 10 – 15 min while oil heats up. This will help the coating stick to the chicken better. Preheat a vegetable oil filled deep fryer to 340 F. Shake off excess coating from pieces and fry for up to 18 min for the largest pieces. Wings generally take 8 – 10 min, drumsticks about 12 – 15 min depending on size. Use a meat thermometer to test the pieces and remove them individually when they reach an internal temp of 180 F. Place cooked pieces on a rack that has been placed on top of a cookie sheet. Hold cooked chicken in a 150 F oven if you need to cook the chicken in multiple batches. In that case start with the largest pieces and end with the smallest to minimize time in the oven.

Polish Mint Vodka (polishfoodies)

2 c distilled spirit
3 – 5 handfuls fresh mint
1 1/2 c sugar
2 c water

Wash and dry the mint. Place mint in a clean jar/vessel and smash (using potato masher or any other tool). Cover with distilled spirit. Twist off the jar and place it in a cold, dark place. Wait for 7 days then strain the liquor. In a pot, dissolve sugar in hot water. Allow to cool. Mix mint liquor with sugar mix. Pour mint vodka into bottle. Note: The mint vodka is ready to serve right away, however it tastes best after at least 3 months of resting.

Failsafe Lemon Bars (justapinch)

Crust

1 c butter, softened
2 c flour
1/2 c confectioners’ sugar

Heat oven to 325 F. Blend butter, flour and confectioner’s sugar. Pat into ungreased 13 x 9 pan and bake for 18 – 20 min. Pour Filling over crust. Return to oven and bake for 20 min. Sift confectioner’s sugar over the top while warm. Let cool, loosen edges and cut into bars.

Filling

4 eggs, beaten
2 c sugar
4 T flour
1/2 c lemon juice (can use less if you don’t want them tart)
1 T lemon peel, finely grated (opt)

Blend filling ingredients together.

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