You want the prefect Super bowl food without the guilt? Here you go!!!

My every first time using the air fry option on my Cuisinart toaster oven, and I have to say Am in love. There really is nothing better than fried chicken.

These parmesan and everything bagel seasoned, air fried chicken tenders are no exception. Delicious and guiltless these chicken tenders are baked to perfection

using the air fry option on my Cuisinart toaster oven.   If you don’t have an air fryer NO problem use the oven fry method in the instructions.

Chicken tenders have always been one of my family’s favorite food. It’s one of those recipes  I know I can make in no time and the whole family will love.

They come together in less then 30 minutes, I serve them with crispy celery sticks, buffalo hot sauce, ranch dressing, and marinara sauce.

They’re prefect for Super Bowl Sundays, add a salad, some starch and you have an easy weeknight meal that’s delicious enough for company’s coming meals.

I used whole boneless, skinless, chicken breast and cut them, you can use chicken tenders or boneless chicken thighs if that fits your taste.

The bagel everything seasoning adds great flavor mixed in with the bread crumbs and parmesan, but can be salty use sparely.

You can spray the chicken with cooking spray if your air frying to add extra crunch, or not it’s up to you.

These are great for next day reheats or skip the reheat, there delicious even cold or at room temperature.

If you have any left overs these chicken tenders are freezer friendly for a quick ready made meal.

They’re air fried so you don’t have to feel guilty about eating more then you planned, I don’t.

In fact I eat one or two plain, right out of the oven, they can be addicting, and since I’ve discovered the awesomeness of  air frying,

for sure I’ll be making them more often.

If you make this recipe please leave me a comment, and don’t forget to tag me on Instagram……. that’s my favorite part!!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

4 skinless, boneless 6 oz chicken breast cut into large cube

2 cups Italian seasoned  bread crumbs

1 cup Parmesan cheese

2 Tablespoons everything bagel seasoning

1 tablespoon each dried chili powder,  garlic powder, and Italian seasoning

2 eggs slightly beaten

1/4 cup milk

1 Tablespoon hot sauce

Hot sauce and ranch dressing for dipping

Instruction

Salt and pepper chicken

cut into large strips

whisk eggs,  milk, and  hot sauce together

add seasonings and parmesan to bread crumbs

Dip chicken into egg mixture then bread crumb mixture until well coated

Turn air fryer to 400 degrees

Add chicken air fry  until golden brown about 15 minutes turning to brown evenly

If you don’t have an Air fryer yet No problem oven fry the chicken by adding 1/2 cup olive oil to a cooking sheet, get the oil smoking hot in a

400 degree oven add chicken cook 20 minutes or until chicken is golden brown turning once to brown the chicken tenders evenly

For The Hot Sauce

Melt 1 stick of butter add 1 cup hot sauce preferable Franks Hot sauce stir in 1 tablespoon each powered garlic, onion and Italian seasonings

Top with parmesan and Italian parsley……. Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Happy New Year.

We made it!!!!! The week between Christmas and New Years,

I don’t know what day it is or what time zone am in, and

Wow here i am. I can’t believe am actually writing my first recipe post of 2020 braised short ribs.

Braising  is one of my favorite ways to cook meat. It’s easy, hands off and foolproof!!

What is braising????

Braising is a combination-cooking method that uses both dry and wet heat. Typically the food is first

sauteed or seared at a high temperature, then finished in a covered pan at a lower heat, while the meat is

stewing in a small amount of liquid.

This method of cooking is used to tenderize tough cuts of meats to melt-in-your mouth perfection.

Make sure to cut the short ribs in same size pieces to in sure even cooking. You also want to get an

eye on the liquid, it should just cover the meat, adding if needed.

This easy, delicious, hearty dinner can be served with pasta, mashed potatoes or rice., if am going to serve it with carbs i leave the

potatoes out, add a salad and dinner is ready. Serve it in these pretty white oven, microwave and dishwasher, safe bowls

and your table will be pretty enough for Saturday night dinner with friends.

Coating the meat in flour thickens the sauce if your going gluten free, you don’t have to coat the meat,

or you can use gluten free flour. Whenever am braising or stewing meats I add a few bay leaves to add another depth of flavor.

January is a tough month, It’s usually wet and cold and for me a let down after the hoop-ala of the Holiday’s.

I want  slow cooked comfort food, so I turn to soups and stews, braised anything and slow cooked pans of anything.

What’s more comforting than braised short ribs packed with big robust flavors???? Nothing!!!

Use a big enough covered  saute pan

so the meat browns, and it’s deep enough to hold all the ingredients. This recipe keeps in your refrigerator for three days for reheats,

and is’t freezer friendly for a ready made meal.

If you make this  delicious  short rib dinner ,please leave me a comment, I love hearing from you,

and don’t forget to tag me on Instagram.

Wishing you all a  New Year of love, health. and the wealth of family and friends, thank you for sticking

with me through my first year on this platform

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Delicious, easy and quick  this cranberry, orange chutney will have a place at my

appetizer table this year. It will also find some in pretty jars under my Christmas tree for gift giving.

Do you the difference between chutney and relish???  I didn’t for the longest time until my sister a great cook, explained to me the difference.

Relish is made with vegetables and fruit, while chutney is almost always made with fruit.

It’s spicy and aromatic condiment that contains fruit, sugar, vinegar and an array of spices.

In my experience chutney is usually thicker than relish.

I’ve been experimenting however, by adding cranberries to the oranges, I like this version.

Two of my favorite marmalade flavors together, savory, sweet, tangy with a whole lot of zest!!!!

What can I say I love chutney, why not who doesn’t love a little sweetness with their salty.

Serve it in these pretty bowls on a cheese board or fill some mason jars tie a ribbon with the recipe on it,

and you have the best gifts of all the ones we made with our hearts

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1 lbs.  boneless short ribs cut into large chunks

2 chopped onions

1  cup chopped carrots

1 cup chopped celery

4 cups beef broth

1/4 cup ketchup

1/4 cup red wine vinegar

1 Tablespoon brown sugar

2 tablespoons flour

2 tablespoons garlic

2 to 3 bay leaves

1 tablespoon each Italian parsley, thyme and paprika

2 tablespoons each olive oil and butter

Salt and pepper to taste

Instruction

Heat  oil and butter in a large skillet

Season short ribs with salt and pepper and coat with flour

When the oil and butter are smoking hot add meat

Sear meat until golden brown before adding the garlic and onions. Once the onions and garlic are translucent deglaze the pan with beef broth,

scraping up the brown bits at the bottom of the pan. Mix the brown sugar, ketchup, and red wine vinegar together  add to the pan. Add the bay leaves, thyme, parsley,

and paprika

Lower the heat to low, simmer covered  2 1/2 to 3 hours or until the short ribs are fork tender.

Add potatoes and carrots last 30 minutes

Adding more broth if needed to keep the meat   just barely covered.

Add salt and pepper according to your taste…….ENJOY!!!!

 

 

 

 

 

 

 

 

 SAY GOOD BYE,   to flavorless pork chops. with this easy quick recipe. What adds flavor to the flavorless????

The milk brine!!!! Not only does it add flavor it adds succulent melt in your mouth tenderness, don’t let the chops sit in the brine longer than

3 to 4 hours, I find it changes the texture if left in the brine too long.

This lemony pork chop recipe starts and ends in one pan, my cast iron skillet.I find there is no better pan than a cast iron skillet to sear the the juices in meat or fish.

It’s a easy recipe , uses few ingredients,  delivers lots of flavor and you can cook and serve it in the same pan, OH happy happy day when that happens.

I use chicken stock to deglaze the pan, you can use white wine instead if that fits your life style and taste.

In my recipes when you see chicken stock as an ingredient to deglaze the pan you almost always can substitute white wine,

if beef broth is listed as an ingredient in my recipes then you can substitute red wine.

make sure to scrape up all the brown bits when deglazing the pan,  the flavor is in those browned bits in the bottom of the pan.

PRO TIP… to thicken the sauce roll a pat of butter in flour and drop it in the skillet.

I love one pan cooking. It saves time and it’s  an easy way to feed a crowd. you can ,cook it on the stove top or start it on the

stove top and because  the cast iron skillet can go in the oven you can finish it off in the oven.

You can make it and freeze it to enjoy later, for a made ready meal.

You can also add a 1/4 stick of butter at the end for a richer sauce.

Whatever you use wine or chicken broth, scrape up all those brown bits in the bottom of the pan, that’s where all the flavors is.

It’s an easy throw- together meal with the most delicious sauce full of flavors that wake up your taste buds and fill your home with mouth watering smells.

Garlic, lemon and cream  in a rustic sauce with melt in your mouth pork chops

You can serve it over creamy polenta, garlicky mashed potatoes or pasta. or with crusty bread to sop up

the sauce. Any way you serve it, it serves up delicious…..Enjoy restaurant style recipes simplified for the home cook!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

4 medium thick pork chops

1 cup milk

1 Tablespoon  lemon juice

2 cups bread crumbs

1/4 cup Parmesan cheese

Salt and pepper to taste

2 tablespoons each butter and olive oil

1 cup chicken stock

1/2 cup manufacturing cream

1/4 cup lemon juice

2 Tablespoons Dijon mustard

1/3 cup capers

1 tablespoon each chopped Italian parsley and thyme

 

Instruction

Mix milk and 1 tablespoon lemon juice salt and pepper to taste

Marinate the pork chops in the milk for 1 to 2 hours

Remove from milk brine pat dry

Mix Parmesan cheese and bread crumbs together

Coat pork chops with bread crumbs

Fry on medium heat until golden turning once to brown on both sides

Remove pork chops

Heat  more oil and butter  add onion and garlic saute until opaque

De glaze pan with chicken stock

Add lemon juice and cream

Return pork chops to skillet

Add mustard and herbs simmer covered 15 minutes

…… Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

Hi Foodie friend,

So what is Bolognese sauce?

Bolognese is a chunky sauce made with minced beef, garlic and herbs and enough tomatoes for flavor.

I used ground turkey, you can use any ground meat and pasta, that fits your taste.

It’s not to often that you find a recipe that your whole family likes. when you do WIN- WIN.

Not only is it a family favorite it’s a crowd pleasing meal on a budget add a salad, some

crusty french bread and you have dinner special enough for weekend get together’s  and easy enough for weeknight family meals.

This is a great go to meat sauce when you want, easy, healthy, flavorful Italian meals, the trifecta for dinner success.

I make this hearty meat sauce in my cast iron dutch oven, sometimes, if I want carefree cooking, I start it on the stove top,

and finish it off in a 375 degree oven for one hour. anyway you serve it it serves up delicious. You can double or triple the

recipe,  it keeps in your refrigerator up to 4 days,  you can freeze it for ready made meals, that’s what I do when I make it.

The link below will take you to a the cast iron dutch oven I use, not only for this recipe, but for recipes the require longer cooking time.

It is also what i use to bake my sour dough bread, the recipe for the sourdough bread is posted below. My Dutch oven https://amzn.to/2XlrfIJ

Happy day my dears and always cook happy!!!!

The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!!Happy day

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 Lbs. papperdelle

1 Lbs. ground turkey

1 chopped onion

2 carrots grated

2 Tablespoons chopped garlic

2 15 oz. cans crushed tomatoes

1 cup spinach chopped

1 cup chicken stock

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs. each olive oil and butter

Instruction

Cook pasta according to package directions

Heat oil and butter in a deep saute pan

Add onion, garlic and carrots

Saute until opaque

Add ground turkey brown breaking into small pieces with wooden spoon

Salt and pepper to taste

Drain fat

Add tomatoes, chicken stock, spinach and herbs

Simmer 45 minutes

Serve over papparadelle cooked el dente

Sprinkle with parmesan, and fresh basil ……….Enjoy

 

 

 

 

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Hi guys,

Happy November, the month of Thanks…..Giving!!!!

Oh the Philly Cheese steak, and my love affair with it began in our first little hole in the wall Submarine sandwich shop.

My mama who worked with me until she couldn’t anymore, would start frying the onions and peppers just about lunch time. The

aroma from the onions and peppers could be smelled blocks away, following it to our little hole in the wall. It was a smart marketing tool in the pre social media years.

In that version we used rib eye steak, provolone cheese and severed it on sub rolls, shown i served it on pretzel rolls and sharp cheddar because that’s what I had, and am all about using what iI have on hand.

I’ve also make it using chicken breast and experiencing with different cheeses. These recipe lends it’s self to experimentation so have fun and experiment. If you put good ingredients in the

finished product will be good too.

I don’t tell you how much salt to use in any of my recipes, that’s a personal taste. what might be salty to me might be bland to you.

keep in mind less is more, you can add, subtracting is a little harder.

I buy the steak at Trader Joe’s, but you can ask you butcher to slice it for you, if you want a fancier sandwich use thicker sliced meat, any way you slice it, it’s delicious,

comes together quick, is easy and it’s one of those family pleasing meals for the picky eaters, because your able to add, subtract, and change ingredients, to fit your lifestyle and taste!!!

Restaurant style recipes, simplified for the home cook…..Enjoy!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1/2 pound shaved rib eye steak

1 red and one green bell pepper cut in strips

2 cups sliced mushrooms

1 sliced onion

2 tablespoons chopped garlic

8 slices sharp cheddar

4 pretzel rolls

Salt and pepper to taste

2 tablespoons each butter and olive oil

1 tablespoon each chopped Italian parsley, basil,  oregano, and red pepper flakes

Instruction

heat oil and butter until smoking hot

Saute peppers, mushrooms, onions and garlic until opaque

Add steak  brown, salt and pepper to taste

Add herbs

Turn off heat and add the cheese

Butter buns and toast

Serve on toasted buns and Enjoy!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

Good Morning,

As much as I like pretty plated food, that looks like a work of art, not to be eaten, most of the time

I like simple recipes, that come together in less than an hour, but from the looks of the meal we can tell our friends

it took hours.

This is one of those recipes, it comes together in 30 minutes, is quick and easy for family weekday dinners and

just fancy enough for special occasions.

This recipe was inspired by the classic chicken Cordon Bleu  recipe. in that recipe the chicken is stuffed

with ham and swiss cheese, breaded and either fried or baked .

In this recipe I reversed the order, by topping the chicken with the stuffing, and cooking it on the stove top.

Another method you can use, cook it on the stove top up to the point of returning the chicken to the pan

and finishing cooking it in a 375 degree oven the last 15 minutes. if you use the stove top and oven method

It frees up the watch time and you get to join your guest and enjoy the meal you cooked and listen to the raves!!!! Enjoy my friends!!!!

Cooking at home restaurant style!!!!!!!!

I hope you try this and the part I like  best…..Let me know how you liked it!!!! Enjoy restaurant style cooking at home.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

4 boneless, skinless chicken breast

4 slices prosciutto

4 slices swiss cheese

4 potatoes thinly sliced

4 cups spinach chopped

1 cup parmesan cheese

1 cup heavy whipping cream

1 cup chicken stock

2 Tbs. chopped garlic

1/2 cup chopped onion

1 Tbs. each chopped Italian parsley,  thyme, and sage

2 Tbs. each olive oil and butter

Instruction

Heat oil and butter

Brown salt and peppered chicken breast

remove chicken

Wrap prosciutto around  chicken breast set aside

add onion  garlic,  potatoes  saute until  potatoes are golden brown

Add heavy whipping cream, chicken stock and parmesan cheese

return chicken to pan

Add spinach and herbs

Simmer   10 minutes longer

Add the swiss cheese last 5 minutes to melt

…… Enjoy!!!!!