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Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings

In just 30 minutes, you can enjoy this Chicken in Lemon Butter Caper Sauce! Taste perfection in the comfort of your home! This recipe is surely a must-try!

Ingredients:

Chicken:

2 tablespoons grated Parmesan cheese
⅓ c flour
4 boneless, skinless chicken breast halves (or use cutlets)
olive oil
salt and pepper
8 ounces angel hair pasta, cooked and drained

Sauce:

3 tablespoons fresh lemon juice
12 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces and divided
1/4 c capers, rinsed
kosher salt
2 tablespoons finely chopped yellow onion
pepper
⅓ c Pinot Grigio wine I used Cavit
2 garlic cloves, minced

Directions:

For the Chicken:

Shape each chicken breast like a book by slicing it horizontally. Wrap it with plastic, then use a meat mallet to gently pound it to about 1/4-inch thick.

In a mixing bowl, add the grated Parmesan cheese, salt, flour, and pepper. Whisk everything until well incorporated.

Sprinkle the mixture on top of the chicken breasts, then toss to coat.

Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Add the chicken breasts into the hot skillet, then cook each side for about 3 minutes or until they turn golden brown. Move them to a clean plate.

For the Sauce:

Place a pan on the stove and turn the heat to medium. Add 1 tbsp of butter and allow it to melt.

Add the onion into the hot pan, then sauté for a few minutes until soft.

Add garlic, then sauté for about a minute or until aromatic.

Add lemon juice and wine, then scrape the bottom of the pan to get the browned bits. Stir everything until well blended and let it boil.

Reduce the heat to medium-low, then simmer the mixture for 5 minutes.

Add butter, then whisk until melted completely. Season with salt and pepper. Add the capers and stir until well combined.

Top each serving of pasta with chicken and sauce. Enjoy!

Notes:

Keep the leftovers in the fridge. Reheat for a few minutes before serving again.

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Prep Time: 30 Mins | Total Time: 30 Mins | Yield: 6 to 8 Servings

If you want tiramisu, then it’s your lucky day because I’m going to teach you this simple and easy recipe to satisfy your craving! This is the traditional way of making the perfect tiramisu! Just follow these easy steps and you are good to go. Enjoy!

Ingredients:

8 ounces / 250 grams mascarpone, good brand
2 tablespoons (or more!) Frangelico or Kahlua, or other liquor of choice (skip for alcohol-free)
3 Eggs – yolks, and whites separated
1 1/4 c black coffee, hot and strong!
1/2 c (110 grams) caster sugar (superfine sugar)
Cocoa, for dusting
6.5 ounces 200 grams (24-30) ladyfingers, Pavesini or Savoiardi biscuits
1/2 teaspoon vanilla extract

Directions:

In the bowl of the stand mixer, add sugar and egg yolks. Beat for about 10 minutes on medium speed until the texture becomes smooth.

Beat in the mascarpone and vanilla until well incorporated. Move the mixture to a mixing bowl.

Clean the bowl of the stand mixer, then add the egg whites and beat until stiff peaks form.

Beat in half of the cream mixture until well combined.

Add the rest of the cream mixture and beat again to blend.

In a separate mixing bowl, add the liquor and coffee. Stir to combine. Coat each biscuit with the mixture and some of them into an 8-inch square baking dish and arrange them in a single layer.

Add 1/2 of the cream on top of the biscuits. Repeat the process until everything is arranged in layers.

Cover the baking dish, then place it in the fridge to chill for about 4 hours or overnight.

Remove from the fridge, then sprinkle cocoa powder on top.

Serve and enjoy!

Notes:

Make sure to use good brands of cream for the best result!

Make sure to have 2 layers of the biscuits.

I highly recommend you chill this in the fridge overnight if you have enough time.

Always keep leftovers in the fridge.

Nutrition Facts:

Serving: 127g Calories: 306cal (15%) Carbohydrates: 32.2g (11%) Protein: 5.9g (12%) Fat: 15.8g (24%) Saturated Fat: 8.3g (52%) Cholesterol: 121mg (40%) Sodium: 88mg (4%) Potassium: 41mg (1%)Sugar: 18.7g (21%) Vitamin A: 600IU (12%) Calcium: 70mg (7%) Iron: 0.5mg (3%)

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Prep Time: 20 Mins | Cook Time: 30 Mins | Additional Time: 5 Mins | Total Time: 55 Mins | Yield: 6 Servings

Meatballs smothered in a delicious and creamy sauce! This recipe never gets old! This is a family favorite! I like to serve this over egg noodles or mashed potatoes! You have to try this recipe. It is so worth the effort!

Ingredients:

Salsbury Steak Meatballs:

1 tbsp olive oil (plus more)
1 large Egg
2 tsp EACH: Worcestershire sauce, low sodium soy sauce, AND ground mustard powder
1 ¼ lbs. ground beef
1 tsp EACH: garlic powder AND onion powder
¼ c grated onions
2 tbsp ketchup
⅔ c panko bread crumbs

Mushroom Gravy:

4-6 cloves garlic, minced
3 tbsp all-purpose flour
2 tsp EACH: Worcestershire sauce, dijon mustard, AND low sodium soy sauce
2 c low sodium beef stock
3 tbsp butter
½ c onion, sliced in 1/4-inch thickness
6-8 medium baby Bella mushrooms, chopped

Directions:

Add all the ingredients for the meatballs into a large mixing bowl aside from the oil and ground beef. Stir everything until well incorporated. Let it rest for at least 5 minutes.

Add the ground beef into the bowl, then stir until well blended. 18 to 22 meatballs out of the mixture. Use your clean hands for this step.

Place a large skillet on the stove and turn the heat to medium-high. Add 1 tbsp of oil and allow it to become hot.

Put the meatballs into the hot skillet and arrange them in a single layer. Cook all sides for about 9 minutes or until they turn brown. Transfer onto a clean plate. You might cook the meatballs in batches.

In the same skillet, add 1 tbsp of butter and allow it to melt. Stir in the mushrooms and saute for 3 minutes or until brown.

Add the garlic and onions, then saute for a few minutes until aromatic and soft.

Melt the rest butter in the skillet. Sprinkle flour, then whisk and cook for about a minute to remove the raw taste.

Slowly add the beef broth, then scrape the bottom of the skillet to get the browned bits.

Add the soy sauce, Worcestershire sauce, and mustard. Stir everything until well blended and simmer for 3 minutes or until the texture becomes thick.

Bring the meatballs back into the skillet, then toss to coat with the delicious sauce. Cook for another 4 minutes. Dish out!

Serve over egg noodles or mashed potatoes. Enjoy!

Notes:

Don’t forget to spoon the delicious sauce over each serving.

Add a bit of water if the texture of the sauce becomes too thick.

Taste first before adding more seasonings.

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Prep Time: 10 Mins | Cook Time: 20 Mins | Total Time: 30 Mins | Yield: 4 Servings

This is an old recipe that I’m pretty sure you already know! This is an easy way to cook Salisbury Steak! In just half an hour, dinner will be served!

Ingredients:

For The Steaks

1 tbsp extra-virgin olive oil (for the skillet)
1 large Egg, beaten
1/4 c panko breadcrumbs
2 tsp ketchup
1 lb. lean ground beef
1 tsp kosher salt
1 tsp Dijon mustard
1/2 tsp dried oregano

For The Gravy

1 tsp Worcestershire sauce
6 oz. sliced cremini mushrooms
1/2 tsp onion powder
2 tbsp unsalted butter
1 1/2 c beef stock
Salt and pepper, to taste
2 tbsp flour
1 tbsp ketchup

For Serving
roasted broccoli
mashed potatoes

Directions:

Add all the ingredients for the steaks into a large mixing bowl aside from the oil. Mix everything until well incorporated.

Use your clean hands to make 4 even round patties out of the mixture.

Place a large nonstick skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Put the steaks into the hot skillet, then sear each side for 3 minutes or until they turn brown. Move them to a clean plate.

Turn the heat down to medium, then add butter and allow it to melt.

Sprinkle flour, then whisk and cook for about a minute to remove the raw taste.

Add the beef stock, then turn the heat down to medium-low. Scrape the bottom of the skillet to get the browned bits.

Add the onion powder, salt, pepper, ketchup, and Worcestershire sauce. Whisk everything until well blended.

Stir in the mushrooms and cook for about 5 minutes or until the texture of the sauce becomes thick.

Bring the steaks back into the skillet, then spoon the delicious sauce over. Cook for 10 more minutes or until done. Dish out!

Serve over roasted broccoli or mashed potatoes. Enjoy!

Notes:

Don’t forget to spoon the delicious sauce over each serving!

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

These steaks can last up to 2 months in the freezer.

Nutrition Facts:

Calories: 317 kcal | Carbohydrates: 11g | Protein: 30g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 138mg | Sodium: 971mg | Potassium: 793mg | Fiber: 1g | Sugar: 3g | Vitamin A: 284IU | Calcium: 44mg | Iron: 4mg

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This Crispy Potato Roast is one of my comfort foods! It tastes amazing and looks very appetizing! All the ingredients in this are just delicious! The pancetta gave a nice texture and flavor in each bite! Invite everyone and surprise them with this! It is a total crowd-pleaser! In just a couple of minutes, you can have the most satisfying treat ever. Enjoy!

Ingredients:

1 small onion or 4 shallots, peeled and sliced very thin
About 3 oz. pancetta, cubed
10-12 russet potatoes, peeled
4-6 fresh thyme sprigs
3 tbsp butter, melted
1/2 tsp red pepper flakes (optional)
Kosher salt
3 tbsp extra-virgin olive oil

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

In a small bowl, add melted butter and oil. Stir until well blended.

Coat the inside of a 10-inch round baking dish with a butter-oil mixture.

Thinly slice each potato, but not all the way through. Lay them around the prepared baking dish and arrange them in a single layer vertically. Season with salt and pepper flakes, then brush them with the rest of the butter-oil mixture.

Place the baking dish in the preheated oven and bake the potatoes for about 1 hour and 25 minutes.

After 30 minutes of baking, cover the potatoes with foil.

Meanwhile, cook the pancetta for a few minutes until crispy. Transfer them to a clean plate lined with paper towels to drain the grease.

Scatter the crispy pancetta around the potatoes followed by the thyme sprigs. Bake everything for 35 more minutes.

Remove from the oven, then sprinkle kosher salt on top to season.

Serve right away with sour cream. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

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Prep Time: 20 Mins | Cook Time: 1 Hr 30 Mins | Total Time: 1 Hr 50 Mins | Yield: 8 Servings

These Broccoli and Cheddar Twice-Baked Potatoes are so good! This recipe is the best out there! Don’t wait another minute not knowing how these treats can make your day extra special. Enjoy!

Ingredients:

1/4 c buttermilk
1/2 c non-fat Greek yogurt
1 and 1/2 c cooked broccoli, chopped, and divided
3 and 1/2 tbsp salted butter, very soft
4 medium russet potatoes, washed well and dried
1/2 tsp dried onion flakes
1 tsp olive oil
3/4 tsp garlic powder
1/2 tsp onion powder
2 c cheddar cheese, shredded, divided
1/2 tsp dried dill weed
3/4 tsp chives
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line with parchment paper the inside of a baking sheet.

Lay the potatoes into a baking dish. Place it in the preheated oven and bake the potatoes for about an hour or until fork-tender. Remove from the oven and allow them to cook at room temperature.

Slice each potato into 1/2-inch pieces. Remove the flesh and put it into a mixing bowl.

Coat each potato skin with a bit of olive oil. Lay them onto the lined baking sheet.

In the bowl with the potato flesh, add butter and mash until the texture becomes smooth.

Add garlic powder, 3/4 cup of cheese, onion powder, Greek yogurt, dried onion flakes, chives, salt, pepper, broccoli, and buttermilk. Stir everything until well blended.

Fill each potato skin with the mixture, then sprinkle the rest of the cheese on top.

Place the baking sheet in the oven and bake for about 20 to 25 minutes or until done.

Serve and enjoy!

Notes:

You can use any kind of cheese for this recipe.

Feel free to use sour cream instead of Greek yogurt.

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When you think of comfort food, what’s the first dish that comes to your mind? For many, it’s a hearty, cheesy, and fulfilling plate of scalloped potatoes. Our version with added ham takes this classic dish to a whole new level! Whether you’re hosting a gathering or just looking for a simple weeknight dinner, this crockpot recipe is bound to be a hit. Let’s dive into this easy-to-follow recipe that promises a taste that resonates across borders.

Ingredients:

• 10 medium Idaho potatoes, peeled
• 8 oz package of diced ham (or you can cut your own)
• 1/2 cup chopped onion (Tip: Use frozen onions for a tear-free experience!)
• 1 can of Campbell’s cheddar cheese soup
• 1 can of light cream of mushroom soup
• 1/2 cup shredded cheddar cheese
• 1 teaspoon of dry mustard and white pepper

For the Kicked Up Creamy Version:

• 2 tablespoons of butter or margarine
• 1 can of fat-free evaporated milk
• 1 to 1 1/2 cups of shredded Swiss cheese

Directions:

1. Regular Version: Start by combining both soups in a large bowl. If you prefer a slightly thinner consistency, feel free to add a small splash of milk. Mix in the onions, ham, and seasonings. Slice your potatoes in half, then further into slices. Add these to the soup mixture ensuring a good coat. Transfer the mix to your crockpot and sprinkle a dash of paprika for added flavor. Set to cook on high for 4 hours or on low for 7-8 hours. For that extra cheesy goodness, sprinkle cheddar on top during the last 10 minutes of cooking.
2. Kicked Up Version: Keep your peeled potatoes submerged in a bowl of water to prevent browning. In a pan over medium-high heat, melt the butter. Cook and stir for a few minutes. Incorporate the flour, stirring consistently. Pour in 1 cup of the evaporated milk, stirring on medium-high heat until the mixture becomes bubbly and thickens. Depending on your preference, you might want to use the entire can of milk. Next, stir in the cheddar soup, both Swiss and cheddar cheeses, and the seasonings. Continue stirring until the mixture becomes smooth and creamy. Remember, you won’t be using the mushroom soup for this version. Slice your potatoes, mix them with onions and ham, and add them to your creamy sauce. Place everything in the crockpot and follow the cooking instructions from the regular version. Allow it to stand for 10 minutes before serving.

Note: While some might prefer layering the ingredients directly in the crockpot, we recommend mixing them in a bowl first. This allows the flavors to meld beautifully, enhancing the overall taste.

Conclusion:

There you have it! A delightful dish that’s sure to impress and satisfy. Share this recipe with your friends and family, and let the comforting flavors of cheesy scalloped potatoes and ham fill your home and heart. Remember, cooking is all about experimenting and finding what works best for you, so feel free to tweak the recipe to your liking.

There are few dishes as universally beloved as a perfectly roasted chicken. Crispy skin, juicy meat, and the warm, comforting aroma that fills the kitchen as it cooks. Today, we present a roast chicken recipe that is both straightforward and foolproof. No complicated marinades, no extended brining sessions—just a beautiful, golden-brown roast chicken that promises to be tender and flavorful every single time.

Ingredients:

• 1 whole chicken (3 1/2 to 5-pound)
• 5 cups of roughly chopped vegetables (like carrots, onions, potatoes, parsnip, fennel, butternut squash, or turnips)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 small lemon, halved or 1/2 large lemon
• 1/2 yellow or white onion, peeled and cut into 1-inch wedges
• Optional: 2 sprigs rosemary or 1 small bunch thyme
• Optional: 3 tablespoons butter, softened

Directions:

1. Getting Started: Preheat your oven to 400°F and position a rack in the center. As it warms up, take your chicken out of the fridge to allow it to come to room temperature.
2. Veggie Base: In a suitable roasting pan, mix your chosen vegetables with olive oil, seasoning them with salt and pepper. Spread them evenly, creating a bed for the chicken.
3. Prepping the Chicken: Ensure the chicken’s cavity is clean and pat the bird dry. Season the inside generously with salt and pepper. For an aromatic twist, stuff the chicken with lemon, onion, and herbs. If using butter, slide it between the skin and breast meat, spreading any remainder on the exterior. Again, season generously.
4. Roasting Time: Position the chicken breast-side-up atop the vegetables and place it in the oven. Roasting times vary but aim for about 15 minutes per pound. To be certain, use an instant-read thermometer; it should read 165°F in the thickest parts of the chicken.
5. Rest and Feast: Once out of the oven, baste the chicken with the pan juices. Let it rest for 20 to 30 minutes before carving. This ensures the juices are redistributed, keeping the meat moist. For a tangy kick, squeeze the roasted lemon over the vegetables and serve them alongside the chicken.

Notes/Conclusion:

• Always ensure that everything that comes into contact with raw chicken is thoroughly cleaned.
• While the USDA recommends a temperature of 165°F for chicken, some prefer to take it out slightly earlier (around 155 to 160°F for the breast) since the temperature will continue to rise as the chicken rests.
• Don’t forget about those leftovers! Roast chicken can be used in a multitude of dishes over the next few days. Consider salads, sandwiches, or even a hearty chicken soup.

Please enjoy this classic dish and share the recipe with your loved ones. It’s a testament to the fact that sometimes, simplicity truly is key to perfection.