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Crispy Creamy Chicken Taquitos 🌮✨ If you’re bored of making the same chicken recipes over and over again, try these taquitos. 😋 They’re easy to make, perfect for lunch, dinner or a snack, and that crispy tortilla with the creamy chicken filling is sooo good. Don’t forget the dip 🤌 Save this recipe for later 🤍 INGREDIENTS 6 tortillas 250–300g chicken breast 1 tbsp oil 1 tbsp lemon juice Salt Black pepper Paprika Oregano Garlic powder 3–4 tbsp cooking cream Cheese of choice Oil for frying Dip: 3 tbsp mayo 1 tbsp ketchup Garlic powder Chili sauce (optional) INSTRUCTIONS 1️⃣ Season the chicken with oil, lemon juice, salt, pepper, paprika, oregano and garlic powder. Rub everything in well. 2️⃣ Cook the chicken in a pan until golden and fully cooked. 3️⃣ Let it rest for 2–3 minutes, then shred it using two forks, pulling in opposite directions. 4️⃣ Return the shredded chicken to the pan, add the cooking cream and mix until creamy and well combined. 5️⃣ Warm the tortillas for a few seconds to make them easier to roll. 6️⃣ Add the creamy chicken filling and cheese to each tortilla, then roll tightly. 7️⃣ Fry in a little oil until golden brown and crispy on all sides. 8️⃣ Mix the dip ingredients together and serve with the taquitos. Enjoy 🤌 #taquitos #creamy #creamychicken

Crispy Creamy Chicken Taquitos 🌮✨ If you’re bored of making the same chicken recipes over and over again, try these taquitos. 😋 They’re easy to make, perfect for lunch, dinner or a snack, and that crispy tortilla with the creamy chicken filling is sooo good. Don’t forget the dip 🤌 Save this recipe for later 🤍 INGREDIENTS 6 tortillas 250–300g chicken breast 1 tbsp oil 1 tbsp lemon juice Salt Black pepper Paprika Oregano Garlic powder 3–4 tbsp cooking cream Cheese of choice Oil for frying Dip: 3 tbsp mayo 1 tbsp ketchup Garlic powder Chili sauce (optional) INSTRUCTIONS 1️⃣ Season the chicken with oil, lemon juice, salt, pepper, paprika, oregano and garlic powder. Rub everything in well. 2️⃣ Cook the chicken in a pan until golden and fully cooked. 3️⃣ Let it rest for 2–3 minutes, then shred it using two forks, pulling in opposite directions. 4️⃣ Return the shredded chicken to the pan, add the cooking cream and mix until creamy and well combined. 5️⃣ Warm the tortillas for a few seconds to make them easier to roll. 6️⃣ Add the creamy chicken filling and cheese to each tortilla, then roll tightly. 7️⃣ Fry in a little oil until golden brown and crispy on all sides. 8️⃣ Mix the dip ingredients together and serve with the taquitos. Enjoy 🤌 #taquitos #creamy #creamychicken

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Mini Scoopable Cookie Pies 🍪 Soft cookie dough, chocolate chunks and a gooey chocolate center… 👌 INGREDIENTS Cookie dough: * 3 ½ tbsp (50 g) butter, softened * 1 ½ tbsp (20 g) white sugar * 3 tbsp (35 g) brown sugar * ½ beaten egg (23 g) * ½ tsp vanilla extract (3 g) * ⅔ cup (80 g) all-purpose flour * 1 tsp cornstarch (3 g) * ¼ tsp baking soda (1 g) * ¼ tsp salt (1 g) * ¼ cup (40–45 g) chocolate chips Filling: * 2–2 ½ tbsp (30–36 g) chocolate spread INSTRUCTIONS 1️⃣ Divide the chocolate spread into 2 portions and freeze for 30–60 minutes. I keep my chocolate spread in the fridge, so I used it straight from the fridge without freezing it first. 2️⃣ Using a hand mixer, beat the softened butter and both sugars for about 2 minutes, until creamy. 3️⃣ Add the beaten egg and vanilla extract. Mix until combined. 4️⃣ Add the flour, cornstarch, baking soda and salt. Switch to a spatula and mix just until a dough forms. 5️⃣ Fold in the chocolate chips, saving a few for the top. 6️⃣ Grease two 150 ml ramekins with butter. Press most of the dough into the bottom and up the sides, leaving enough to cover the filling. 7️⃣ Place one portion of chocolate spread in each ramekin. Cover with the remaining dough and seal the edges. Add the reserved chocolate chips on top. 8️⃣ Bake in a preheated oven at 175°C (350°F) for 12-16 minutes, until the edges are set and lightly golden. 9️⃣ Let rest for 5–8 minutes, then grab a spoon and dig into that chocolate center! #cookiepie

Mini Scoopable Cookie Pies 🍪 Soft cookie dough, chocolate chunks and a gooey chocolate center… 👌 INGREDIENTS Cookie dough: * 3 ½ tbsp (50 g) butter, softened * 1 ½ tbsp (20 g) white sugar * 3 tbsp (35 g) brown sugar * ½ beaten egg (23 g) * ½ tsp vanilla extract (3 g) * ⅔ cup (80 g) all-purpose flour * 1 tsp cornstarch (3 g) * ¼ tsp baking soda (1 g) * ¼ tsp salt (1 g) * ¼ cup (40–45 g) chocolate chips Filling: * 2–2 ½ tbsp (30–36 g) chocolate spread INSTRUCTIONS 1️⃣ Divide the chocolate spread into 2 portions and freeze for 30–60 minutes. I keep my chocolate spread in the fridge, so I used it straight from the fridge without freezing it first. 2️⃣ Using a hand mixer, beat the softened butter and both sugars for about 2 minutes, until creamy. 3️⃣ Add the beaten egg and vanilla extract. Mix until combined. 4️⃣ Add the flour, cornstarch, baking soda and salt. Switch to a spatula and mix just until a dough forms. 5️⃣ Fold in the chocolate chips, saving a few for the top. 6️⃣ Grease two 150 ml ramekins with butter. Press most of the dough into the bottom and up the sides, leaving enough to cover the filling. 7️⃣ Place one portion of chocolate spread in each ramekin. Cover with the remaining dough and seal the edges. Add the reserved chocolate chips on top. 8️⃣ Bake in a preheated oven at 175°C (350°F) for 12-16 minutes, until the edges are set and lightly golden. 9️⃣ Let rest for 5–8 minutes, then grab a spoon and dig into that chocolate center! #cookiepie

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One-Pan Creamy Chicken Risotto 🥘 Because not every day is for complicated cooking… sometimes you just need something quick, creamy and actually good. This is my go-to when I want a proper meal without the effort 🤍 Save this for a busy day and let me know if you try it! INGREDIENTS • 500–600 g chicken breast (diced) • 150 g rice (rinsed) • ½ onion (chopped) • 1 garlic clove (minced) • 1 tbsp oil • salt, black pepper, paprika, garlic powder • 350 ml water • 60–80 ml cooking cream • 1 tsp mustard • a few drops of lemon juice INSTRUCTIONS 1️⃣ Heat oil in a pan. Add onion and garlic, cook for 30–60 seconds. 2️⃣ Add chicken, season with salt, pepper, paprika and garlic powder. Cook for 3–4 minutes until lightly golden. 3️⃣ Stir in the rice and cook for 1 minute. 4️⃣ Pour in water, cover and cook on medium heat for about 10 minutes until the rice absorbs the liquid. 5️⃣ Lower the heat. Add cooking cream and mustard, gently mix until creamy. 6️⃣ Finish with a few drops of lemon juice, adjust seasoning and serve immediately. #risotto #chickenrisotto #chickenrice

One-Pan Creamy Chicken Risotto 🥘 Because not every day is for complicated cooking… sometimes you just need something quick, creamy and actually good. This is my go-to when I want a proper meal without the effort 🤍 Save this for a busy day and let me know if you try it! INGREDIENTS • 500–600 g chicken breast (diced) • 150 g rice (rinsed) • ½ onion (chopped) • 1 garlic clove (minced) • 1 tbsp oil • salt, black pepper, paprika, garlic powder • 350 ml water • 60–80 ml cooking cream • 1 tsp mustard • a few drops of lemon juice INSTRUCTIONS 1️⃣ Heat oil in a pan. Add onion and garlic, cook for 30–60 seconds. 2️⃣ Add chicken, season with salt, pepper, paprika and garlic powder. Cook for 3–4 minutes until lightly golden. 3️⃣ Stir in the rice and cook for 1 minute. 4️⃣ Pour in water, cover and cook on medium heat for about 10 minutes until the rice absorbs the liquid. 5️⃣ Lower the heat. Add cooking cream and mustard, gently mix until creamy. 6️⃣ Finish with a few drops of lemon juice, adjust seasoning and serve immediately. #risotto #chickenrisotto #chickenrice

96,200 просмотров

Crispy Garlic Parmesan Chicken Tenders & Creamy Sweet Chilli Sauce 🍗🧄 INGREDIENTS 500 g chicken breast, cut into strips 250 ml buttermilk 1 tsp salt 1 tsp smoked paprika 1 tsp garlic powder ½ tsp oregano a small pinch of black pepper For the coating: 100 g all-purpose flour 2 eggs, beaten 120 g breadcrumbs 30 g freshly grated Parmesan cheese Creamy chili sauce: 4 tbsp mayonnaise (or Greek yogurt for a lighter version) 1 tbsp ketchup 2 tsp sweet chili sauce 1 tsp lemon juice ½ tsp smoked paprika Salt and black pepper, to taste Water, as needed INSTRUCTIONS 1️⃣ Add the chicken strips to a bowl. Pour in the buttermilk, add the seasonings. Mix well, cover and marinate in the fridge for at least 1 hour. 2️⃣ Place the flour in one bowl and beat the eggs in a second bowl. In a third bowl, mix the breadcrumbs with the grated Parmesan. 3️⃣ Coat each chicken strip in flour, dip it into the beaten eggs, then coat it in the Parmesan breadcrumb mixture, pressing gently so the coating sticks. 4️⃣ Fry in hot oil at 175°C until golden and crispy, turning as needed. Work in batches to keep the coating crispy. 5️⃣ Melt the butter over low heat, add the minced garlic and cook for 30–60 seconds until fragrant. Remove from the heat, drizzle the garlic butter over the chicken tenders, then sprinkle with Parmesan and parsley. 6️⃣ Mix all the sauce ingredients together. Add water a little at a time until you reach your preferred consistency. 7️⃣ Serve hot with the creamy chili sauce for dipping. #chickentenders #garlicparmesan #chicken

Crispy Garlic Parmesan Chicken Tenders & Creamy Sweet Chilli Sauce 🍗🧄 INGREDIENTS 500 g chicken breast, cut into strips 250 ml buttermilk 1 tsp salt 1 tsp smoked paprika 1 tsp garlic powder ½ tsp oregano a small pinch of black pepper For the coating: 100 g all-purpose flour 2 eggs, beaten 120 g breadcrumbs 30 g freshly grated Parmesan cheese Creamy chili sauce: 4 tbsp mayonnaise (or Greek yogurt for a lighter version) 1 tbsp ketchup 2 tsp sweet chili sauce 1 tsp lemon juice ½ tsp smoked paprika Salt and black pepper, to taste Water, as needed INSTRUCTIONS 1️⃣ Add the chicken strips to a bowl. Pour in the buttermilk, add the seasonings. Mix well, cover and marinate in the fridge for at least 1 hour. 2️⃣ Place the flour in one bowl and beat the eggs in a second bowl. In a third bowl, mix the breadcrumbs with the grated Parmesan. 3️⃣ Coat each chicken strip in flour, dip it into the beaten eggs, then coat it in the Parmesan breadcrumb mixture, pressing gently so the coating sticks. 4️⃣ Fry in hot oil at 175°C until golden and crispy, turning as needed. Work in batches to keep the coating crispy. 5️⃣ Melt the butter over low heat, add the minced garlic and cook for 30–60 seconds until fragrant. Remove from the heat, drizzle the garlic butter over the chicken tenders, then sprinkle with Parmesan and parsley. 6️⃣ Mix all the sauce ingredients together. Add water a little at a time until you reach your preferred consistency. 7️⃣ Serve hot with the creamy chili sauce for dipping. #chickentenders #garlicparmesan #chicken

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Golden, crispy pockets filled with creamy chicken & melty cheese 🤤🤌🏻🤌🏻 Soft dough, juicy chicken, cheesy pull… this combo is dangerously good. Save this for later & tell me if you’d try them 👀🔥 INGREDIENTS (for 8 pockets) Chicken filling: – 600 g chicken breast, diced – 20 g butter + 1 tbsp oil – 1 tsp paprika powder – 1 tsp garlic powder – ½ tsp black pepper – Salt to taste – 50 ml water – 100 ml cooking cream – 1 tbsp honey – 1 tbsp mustard – Chili flakes / chili sauce to taste – 1 tbsp lemon juice – 100 g Gouda cheese, grated Dough: – 350 g flour – 50 g cream cheese (with chives & garlic) – 1 tsp salt – 1½ tsp baking powder – 170 ml water Filling: – 8 small Cheddar slices Finish: – Melted butter – Chopped parsley INSTRUCTIONS 1️⃣ Cook the chicken in butter & oil with spices for 4–5 minutes. Add water and let it reduce slightly, then pour in the cooking cream and simmer until creamy and thick. 2️⃣ Add honey and mustard. Finish with lemon juice and chili at the end for freshness and heat. Remove from heat, stir in grated Gouda and let the filling cool completely. 3️⃣ Knead all dough ingredients into a soft dough. Cover and rest for 10 minutes. Divide into 8 balls, roll out, place a slice of Cheddar + chicken filling inside, seal well. Heat a skillet with a little oil and fry the rolls for 3–4 minutes on each side until golden. Brush them with a mixture of melted butter and chopped parsley while hot. #cheesychicken #cheesepull #juicychicken

Golden, crispy pockets filled with creamy chicken & melty cheese 🤤🤌🏻🤌🏻 Soft dough, juicy chicken, cheesy pull… this combo is dangerously good. Save this for later & tell me if you’d try them 👀🔥 INGREDIENTS (for 8 pockets) Chicken filling: – 600 g chicken breast, diced – 20 g butter + 1 tbsp oil – 1 tsp paprika powder – 1 tsp garlic powder – ½ tsp black pepper – Salt to taste – 50 ml water – 100 ml cooking cream – 1 tbsp honey – 1 tbsp mustard – Chili flakes / chili sauce to taste – 1 tbsp lemon juice – 100 g Gouda cheese, grated Dough: – 350 g flour – 50 g cream cheese (with chives & garlic) – 1 tsp salt – 1½ tsp baking powder – 170 ml water Filling: – 8 small Cheddar slices Finish: – Melted butter – Chopped parsley INSTRUCTIONS 1️⃣ Cook the chicken in butter & oil with spices for 4–5 minutes. Add water and let it reduce slightly, then pour in the cooking cream and simmer until creamy and thick. 2️⃣ Add honey and mustard. Finish with lemon juice and chili at the end for freshness and heat. Remove from heat, stir in grated Gouda and let the filling cool completely. 3️⃣ Knead all dough ingredients into a soft dough. Cover and rest for 10 minutes. Divide into 8 balls, roll out, place a slice of Cheddar + chicken filling inside, seal well. Heat a skillet with a little oil and fry the rolls for 3–4 minutes on each side until golden. Brush them with a mixture of melted butter and chopped parsley while hot. #cheesychicken #cheesepull #juicychicken

calmoni.recipes

2,600,000 просмотров • 9 месяцев назад

CHICKEN BUNS 🤤 The kind of filling I could eat straight from the pan: creamy chicken, sweet corn and mozzarella, with honey, mustard, sweet chili and a little lemon. Put all of that inside a soft golden bun and… yeah. 🧀 INGREDIENTS Chicken filling: 550 g chicken breast, cut into small pieces 1 tsp salt 1 tsp sweet paprika ½ tsp oregano ¼ tsp black pepper ½ tsp garlic powder sweet corn, as much as you like 60 ml water 120 ml heavy cream 1–1½ tbsp honey 1–1½ tbsp mustard 1–1½ tbsp sweet chili sauce a little lemon juice 80–100 g mozzarella *cheddar cheese slices, for filling Dough: 150 ml warm milk 70 ml warm water 2¼ tsp instant yeast 1 tbsp honey 3¼ cups all-purpose flour (~400 g) 1¼ tsp salt 30 g butter INSTRUCTIONS 1️⃣ Season the chicken & cook until nicely browned. 2️⃣ Add the frozen sweet corn and cook for a couple of minutes until it starts to thaw. If using fresh or canned corn, you can add it later with the mozzarella. 3️⃣ Add water, lower the heat slightly and let it cook for a few minutes. 4️⃣ Add cream, reduce the heat to low and let it gently simmer for a few minutes until the chicken is coated in the creamy sauce. 5️⃣ Add the honey, mustard and sweet chili sauce. Mix well and leave it for about 1 minute on low heat, just to let everything come together. 6️⃣ Add a little lemon juice and mix. Remove from the heat and stir in 80–100 g mozzarella until melted. Let the filling cool before stuffing. 7️⃣ Make the dough: Mix the milk, water, yeast and honey. Add the flour and salt and knead until the dough comes together. Add the softened butter and knead until smooth and elastic. Cover and let it rise until doubled in size. 8️⃣ Divide the dough into equal pieces and roll each into a ball. Flatten one piece, add a generous amount of filling and cheese in the centre, then bring the edges together and seal tightly. Cover and let the filled buns rest for 20–30 minutes. 9️⃣ Heat oil to 170–175°C / 340–350°F. Fry the buns in batches, turning them carefully, until golden brown on all sides. Drain on paper towels. #chicken #chickenbuns

CHICKEN BUNS 🤤 The kind of filling I could eat straight from the pan: creamy chicken, sweet corn and mozzarella, with honey, mustard, sweet chili and a little lemon. Put all of that inside a soft golden bun and… yeah. 🧀 INGREDIENTS Chicken filling: 550 g chicken breast, cut into small pieces 1 tsp salt 1 tsp sweet paprika ½ tsp oregano ¼ tsp black pepper ½ tsp garlic powder sweet corn, as much as you like 60 ml water 120 ml heavy cream 1–1½ tbsp honey 1–1½ tbsp mustard 1–1½ tbsp sweet chili sauce a little lemon juice 80–100 g mozzarella *cheddar cheese slices, for filling Dough: 150 ml warm milk 70 ml warm water 2¼ tsp instant yeast 1 tbsp honey 3¼ cups all-purpose flour (~400 g) 1¼ tsp salt 30 g butter INSTRUCTIONS 1️⃣ Season the chicken & cook until nicely browned. 2️⃣ Add the frozen sweet corn and cook for a couple of minutes until it starts to thaw. If using fresh or canned corn, you can add it later with the mozzarella. 3️⃣ Add water, lower the heat slightly and let it cook for a few minutes. 4️⃣ Add cream, reduce the heat to low and let it gently simmer for a few minutes until the chicken is coated in the creamy sauce. 5️⃣ Add the honey, mustard and sweet chili sauce. Mix well and leave it for about 1 minute on low heat, just to let everything come together. 6️⃣ Add a little lemon juice and mix. Remove from the heat and stir in 80–100 g mozzarella until melted. Let the filling cool before stuffing. 7️⃣ Make the dough: Mix the milk, water, yeast and honey. Add the flour and salt and knead until the dough comes together. Add the softened butter and knead until smooth and elastic. Cover and let it rise until doubled in size. 8️⃣ Divide the dough into equal pieces and roll each into a ball. Flatten one piece, add a generous amount of filling and cheese in the centre, then bring the edges together and seal tightly. Cover and let the filled buns rest for 20–30 minutes. 9️⃣ Heat oil to 170–175°C / 340–350°F. Fry the buns in batches, turning them carefully, until golden brown on all sides. Drain on paper towels. #chicken #chickenbuns

calmoni.recipes

80,300 просмотров • 1 месяц назад

CREAMY CHICKEN TAQUITOS 🌮 Creamy paprika chicken, melted mozzarella & cheddar, all rolled into tortillas and pan-fried until golden. The filling is rich, juicy and packed with flavour, but the recipe is still really simple to make. 🤤✅ INGREDIENTS Chicken filling: 500 g chicken breast, cut into small pieces 1 tsp salt 1½ tsp paprika ½ tsp smoked paprika ½ tsp black pepper ½ tsp chili flakes 1 tbsp lemon juice 1 tbsp oil 1 red pepper, finely diced Creamy sauce: 1 tbsp butter 2 garlic cloves, minced 200 ml heavy cream 50 g cream cheese 30 g Parmesan, freshly grated ½ tsp paprika ½ tsp chili flakes 1 tbsp lemon juice 1–2 tbsp water, if needed For assembly: 6–8 small flour tortillas mozzarella + cheddar, grated oil, for frying Dipping sauce: 100 g Greek yogurt 1–2 tbsp ketchup 1–2 tsp mustard ¼ tsp chilli flakes ¼ tsp garlic powder 1 tsp lemon juice water, as needed INSTRUCTIONS 1️⃣Season the chicken. Add lemon juice and oil and mix well. You can cook it straight away or marinate for 20 minutes / overnight. 2️⃣ Heat a little oil in a pan over medium-high heat. Cook the chicken until lightly golden and cooked through. Add the diced red pepper and cook for 2–3 minutes. Remove from the pan. 3️⃣ Lower the heat to medium-low. Add butter and garlic and cook briefly. Add paprika and chili flakes, then pour in the heavy cream. Simmer gently for 1–2 minutes. 4️⃣ Lower the heat and stir in the cream cheese until smooth. Add Parmesan and stir until melted. If the sauce is too thick, add 1–2 tbsp water. Stir in the lemon juice, then return the chicken and pepper to the pan and mix well. 5️⃣ Fill each tortilla with the chicken mixture and a little mozzarella + cheddar. Roll tightly. 6️⃣ Heat a little oil in a pan over medium-low heat. Place the taquitos seam-side down and cook until golden, turning to brown all sides. 7️⃣ For the dipping sauce, mix everything together and add water until you reach your preferred consistency. Adjust the ketchup and mustard to taste. #taquitos #creamychicken

CREAMY CHICKEN TAQUITOS 🌮 Creamy paprika chicken, melted mozzarella & cheddar, all rolled into tortillas and pan-fried until golden. The filling is rich, juicy and packed with flavour, but the recipe is still really simple to make. 🤤✅ INGREDIENTS Chicken filling: 500 g chicken breast, cut into small pieces 1 tsp salt 1½ tsp paprika ½ tsp smoked paprika ½ tsp black pepper ½ tsp chili flakes 1 tbsp lemon juice 1 tbsp oil 1 red pepper, finely diced Creamy sauce: 1 tbsp butter 2 garlic cloves, minced 200 ml heavy cream 50 g cream cheese 30 g Parmesan, freshly grated ½ tsp paprika ½ tsp chili flakes 1 tbsp lemon juice 1–2 tbsp water, if needed For assembly: 6–8 small flour tortillas mozzarella + cheddar, grated oil, for frying Dipping sauce: 100 g Greek yogurt 1–2 tbsp ketchup 1–2 tsp mustard ¼ tsp chilli flakes ¼ tsp garlic powder 1 tsp lemon juice water, as needed INSTRUCTIONS 1️⃣Season the chicken. Add lemon juice and oil and mix well. You can cook it straight away or marinate for 20 minutes / overnight. 2️⃣ Heat a little oil in a pan over medium-high heat. Cook the chicken until lightly golden and cooked through. Add the diced red pepper and cook for 2–3 minutes. Remove from the pan. 3️⃣ Lower the heat to medium-low. Add butter and garlic and cook briefly. Add paprika and chili flakes, then pour in the heavy cream. Simmer gently for 1–2 minutes. 4️⃣ Lower the heat and stir in the cream cheese until smooth. Add Parmesan and stir until melted. If the sauce is too thick, add 1–2 tbsp water. Stir in the lemon juice, then return the chicken and pepper to the pan and mix well. 5️⃣ Fill each tortilla with the chicken mixture and a little mozzarella + cheddar. Roll tightly. 6️⃣ Heat a little oil in a pan over medium-low heat. Place the taquitos seam-side down and cook until golden, turning to brown all sides. 7️⃣ For the dipping sauce, mix everything together and add water until you reach your preferred consistency. Adjust the ketchup and mustard to taste. #taquitos #creamychicken

calmoni.recipes

38,800 просмотров • 1 месяц назад

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