recipes

  Air Fryer Lemon Garlic Parmesan Chicken 1 1/2   pounds   skinless boneless chicken thighs 3   cloves   garlic, minced 1   teaspoon   lemon zest 1   teaspoon   paprika 1   teaspoon   dried oregano 1/2   teaspoon   salt 1/4   teaspoon   crushed red pepper 1/2   cup  freshly  grated parmesan cheese 1/4   cup   panko bread crumbs cooking spray Gather all ingredients.  Preheat an air fryer to 400 degrees F (200 degrees C). Place chicken in a large bowl. Add garlic, lemon zest, paprika, oregano, salt, and crushed red pepper; toss to coat chicken in the seasonings. Combine Parmesan cheese and panko in a shallow dish. Dredge chicken in Parmesan mixture to coat. Sprinkle any remaining mixture over chicken; pat to adhere.  Coat the chicken generously with cooking spray.  Lightly coat air fryer basket with cooking spray. Place chicken in prepared basket (cook in batches, if needed)....

  Air Fryer Cauliflower Tots cooking spray 1   (16 ounce) package   frozen cauliflower tots (such as Green Giant Cauliflower Veggie Tots) Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Coat air fryer basket with cooking spray. Place as many cauliflower tots as fit into basket, making sure they do not touch, cooking in batches if necessary. Cook in the preheated air fryer for 6 minutes. Pull out basket, flip tots, and cook until browned and cooked through, about 3 minutes more.

  Easy Air Fryer Chicken Breast 1   (8 ounce)   chicken breast 2   teaspoons   olive oil 1/4   teaspoon   garlic powder, or to taste salt and freshly ground black pepper to taste Gather all ingredients. Preheat an air fryer to 360 degrees F (182 degrees C). Brush both sides of chicken breast with olive oil; season with garlic powder, salt, and pepper on one side. Place chicken breast, seasoned-side down, into the air fryer basket and sprinkle the other side with garlic powder, salt, and pepper. Cook in the preheated air fryer for 9 minutes. Flip chicken and continue cooking until no longer pink in the center and the juices run clear, about 9 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken breast to a plate and loosely cover with aluminum foil. Let rest for 5 minutes before serving.

  Million Dollar Potato Casserole 1  (10.5-ounce) can   condensed cream of chicken soup 1   cup   heavy whipping cream 1/2  cup  4% small curd cottage cheese 4   ounces   cream cheese, cubed and softened 1/2   cup   sour cream 1 1/2   teaspoons  kosher salt 1   teaspoon  garlic powder 1   teaspoon  onion powder 1 1/2   tablespoons  fresh thyme leaves, plus more for garnish 1/2   teaspoon  freshly ground  black pepper 2   pounds  Y ukon Gold potatoes (about 6), scrubbed and sliced into 1/8-inch thick slices 2   cups  shredded C heddar cheese, divided 30   round buttery crackers,  crushed (such as Ritz®) 2   tablespoons  unsalted butter, melted Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Add cream of chicken soup, heavy whipping cream, cottage cheese, cream cheese, sour cream, salt, garlic powder, and onion pow...

  Jalapeno Popper Chicken Casserole 6   ounces  cream cheese, softened 3/4   cup   sour cream 3/4   cup   milk 3 1/2 to 4  cups  shredded cooked chicken  (from 1 purchased roasted chicken) 1 1/2  cups  shredded mild C heddar cheese, divided 6   jalapeno peppers, seeded and chopped 4   green onions, sliced, divided 1/2   pound  bacon, crisp cooked,  divided (about 8 slices) 1   teaspoon  garlic powder 1   teaspoon   onion powder 1/2   (32-ounce bag)   frozen fried potato nuggets Gather all ingredients.  Preheat the oven to 400 degrees F (200 degrees C).  Stir together cream cheese, sour cream and milk in a 2- quart baking dish until combined. Add chicken, 1 cup Cheddar cheese, jalapeños, 1/2 of the green onions, 1/2 of the bacon, garlic powder, and onion powder. Stir to combine. Spread mixture evenly in the baking dish. Arrange potato nuggets on top in one layer....

  Awesome Broccoli-Cheese Casserole 1   (10.5 ounce) can   condensed cream of mushroom soup 1   cup   mayonnaise 1   large   egg, beaten ¼   cup   chopped onion 3   (10 ounce) packages   frozen broccoli florets 8   ounces   shredded sharp Cheddar cheese salt and pepper to taste 1   dash   paprika Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish. Whisk condensed soup, mayonnaise, egg, and onions together in a medium mixing bowl until combined. Place frozen broccoli florets into a very large mixing bowl and break it up if necessary; add soup mixture and mix well to coat. Sprinkle with cheese and mix well; spread mixture into the prepared baking dish. Season with salt, pepper, and paprika. Bake in the preheated oven until cheese has melted and the casserole is golden brown on top, 45 minutes to 1 hour. Serve and enjoy!

  Southern Grits Casserole Ingredients Original recipe (1X) yields 16 servings 6   cups   water 2   cups   uncooked grits 3   cups   shredded Cheddar cheese, divided ½   cup   butter, cut into pieces, divided 1   pound   ground pork sausage 12   large   eggs ½   cup   milk salt and pepper to taste Directions Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. Bring water to a boil in a large saucepan; stir in grits. Reduce the heat, cover, and simmer until liquid has been absorbed, about 5 minutes. Mix in 2 cups Cheddar cheese and 1/2 of the butter until melted. Cook sausage in a skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and add to grits mixture. Whisk eggs and milk together in a bowl. Pour into the skillet used to cook the sausage. Lightly scramble eggs over medium-low heat, then mix into grits mixture. Pour grits mixture into the prepared b...

  Grilled Shrimp Scampi In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes. Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade. Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.

  Shrimp Scampi Bake 2   pounds   medium raw shrimp, shelled, deveined, with tails attached 1   cup   butter 2   tablespoons   Dijon mustard 1   tablespoon   fresh lemon juice 1   tablespoon   chopped garlic 1   tablespoon   chopped fresh parsley Gather all ingredients.Preheat oven to 450 degrees F (230 degrees C) In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

  Shrimp Scampi with Pasta Gather ingredients. Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain. Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm. Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve. Serve hot and enjoy...

  3   pounds   beef rump roast 2   large   onions, chopped 1   cup   red wine vinegar, or to taste 1   cup   water 1   tablespoon   salt 1   tablespoon   ground black pepper 1   tablespoon   white sugar 10   whole cloves, or more to taste 2   bay leaves, or more to taste 2   tablespoons   all-purpose flour salt and ground black pepper to taste 2   tablespoons   vegetable oil 10   gingersnap cookies, crumbled Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade. Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef. Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, ab...

  Romantic Chicken with Artichokes and Mushrooms 4   skinless, boneless chicken breast halves salt and pepper to taste 1   tablespoon   olive oil 1   tablespoon   butter 1   (14 ounce) can   marinated quartered artichoke hearts, drained, liquid reserved 1   cup   sliced fresh mushrooms 1   cup   white wine 1   tablespoon   capers Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside. Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear. Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.