Karissa ♡
@thenommly • 19,600 subscribers
Videos
Crispy chicken over mac and cheese Oil for frying 1lb chicken breast 1 cup breadcrumbs + 1/4 cup Parmesan cheese 2 eggs 1/2 cup flour + seasonings 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 1/2 tsp black pepper Mac & cheese Pasta 2 tbsp butter 2 tbsp flour 2 tsp Dijon 1 1/4 cup whole milk 1/4 cup heavy cream 8oz mozzarella 8oz cheddar cheese 1 tsp garlic powder 1 tsp onion powder 1 tsp black pepper 1 tsp paprika Salt & pepper Preheat the oven to 350°F. Prepare a breading station using three shallow dishes: one with flour and seasonings, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese. Coat each piece of chicken in the seasoned flour, dip into the eggs, then thoroughly coat with the breadcrumb mixture. Heat oil to 350°F in a skillet and fry the chicken until golden brown and crispy, flipping once to ensure even cooking. Transfer the chicken to a wire rack and finish cooking in the oven until the internal temperature reaches 165°F. Meanwhile, cook the pasta according to the package instructions and drain. In a large skillet over medium-low heat, melt the butter. Sprinkle in the flour and stir continuously until it begins to turn a light golden brown. Add half of the seasonings and mix well. Gradually pour in the milk and heavy cream, adding about ¼ cup at a time while stirring continuously. The mixture may look clumpy at first, but continue stirring and slowly incorporating the liquid until the sauce becomes smooth and creamy. Stir in the Dijon mustard and remaining seasonings. Reduce the heat to low and gradually add the cheese, a little at a time, stirring until completely melted and incorporated. Add the cooked pasta and stir until evenly coated in the creamy cheese sauce. Serve warm topped with the crispy chicken. Enjoy 🤎 #macandcheese #chickenrecipe #friedchicken #foodtok
Karissa ♡2,200,000 просмотров • 1 день назад
Crispy chicken parmesan pasta •1lb chicken breast •2 eggs •1/2 cup flour - season with salt, pepper, garlic powder, onion powder and paprika. •1 cup panko bread crumbs + 1/4 cup Parmesan cheese •neutral cooking oil •8oz mafaldine pasta Sauce: •3 tbsp butter •1/2 onion •4-6 cloves of garlic •1 1/2 cup heavy cream •1 cup parmesan cheese •1/2 tsp basil •1/2 tsp chipotle powder •1/2 tsp black pepper •1/4 tsp salt •1 tsp paprika •1 tsp garlic powder •1 tsp onion powder •1 tsp chicken bullion •1 tbsp fresh parsley •1/4 cup pasta water Cook the mafaldine pasta in a large pot of salted water according to the package directions. Reserve 1/4 cup of pasta water before draining, then set the pasta aside. While the pasta cooks, heat a neutral oil in a deep skillet or pot to 350°F. Prepare a breading station using three shallow plates: add the flour along with salt, pepper, garlic powder, onion powder, and paprika to the first plate, whisk the eggs in the second, and combine the panko breadcrumbs with Parmesan cheese in the third. Coat each chicken breast first in the seasoned flour, then in the egg, and finally in the breadcrumb mixture, pressing lightly so the coating adheres well. Fry the chicken until golden brown and cooked through, reaching an internal temperature of 165°F. If the outside browns too quickly, transfer the chicken to a wire rack and finish baking at 350°F until fully cooked. For the sauce, melt the butter in a large pan over medium-low heat and sauté the onion until soft and translucent. Stir in the garlic and half of the seasonings, allowing them to bloom for about 30 seconds until fragrant. Pour in the heavy cream, then add the remaining seasonings and bring the sauce to a gentle simmer. Remove the pan from the heat and stir in the Parmesan cheese and fresh parsley until smooth and creamy. Add the cooked pasta along with the reserved pasta water, tossing until the noodles are evenly coated in the sauce. Serve the crispy chicken over the creamy Parmesan pasta and finish with extra Parmesan on top. Enjoy 🤎 #chickenrecipe #pastarecipe #friedrice #dinnerideas
Karissa ♡1,800,000 просмотров • 5 месяцев назад
Cheesy Ramen with Buffalo Chicken @Slurp with OTOKI •2 packs of Otoki Cheesy Ramen •1 cup flour •1/2 cup buffalo sauce •neutral cooking oil •parsley for topping Chicken Marinade: •Chicken Breast •1 cup Buttermilk •1/4 cup Pickle Juice •2 tbsp Hot Sauce •1 tsp garlic powder •1 tsp onion powder •1 tsp paprika •1/2 tsp black pepper •1/2 tsp salt Sauce: •1 clove garlic •1/2 cup heavy cream •2 Otoki Cheesy Ramen seasoning packets •1/4 cup cheddar & Gouda cheese Combine the chicken breast, buttermilk, pickle juice, hot sauce, garlic powder, onion powder, paprika, black pepper, and salt in a large bowl or resealable bag. Cover and refrigerate for at least 4 hours, or overnight for the best flavor. Heat neutral cooking oil to 350°F in a deep skillet or pot. Remove the chicken from the marinade, allowing any excess to drip off, then coat each piece evenly in flour. Fry until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate to drain, then set aside. Meanwhile, heat 1 tablespoon of oil in a saucepan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the heavy cream, both Otoki Cheesy Ramen seasoning packets, cheddar cheese, and Gouda cheese. Cook, stirring frequently, until the cheese is fully melted and the sauce is smooth. Cook the Otoki Cheesy Ramen according to the package directions. Drain, then add the noodles to the cheese sauce and toss until evenly coated. Toss the fried chicken in the buffalo sauce until fully coated. Serve the buffalo chicken over the cheesy ramen and garnish with fresh parsley. #ramen #cheesyramen #cheesyramenpartner
Karissa ♡266,000 просмотров • 3 месяцев назад
Short rib ragu Pappardelle pasta 2lb short ribs 1 shallot, diced 2 carrots, diced 1 celery stalk, diced 3 cloves garlic, minced 2 tbsp tomato paste 1 cup red wine 1 cup beef broth 1 28oz can crushed tomatoes 1 tsp garlic powder 1 tsp onion powder 2 tsp paprika 1 tsp black pepper 1/2 tsp salt 1 tsp red pepper flakes Parmesan rind 2 sprigs of thyme 2 bay leaves 1/2 cup heavy cream 1/4 cup pasta water 1/2 cup Parmesan Preheat oven to 325°F. Start by seasoning the short ribs with salt and pepper. In a Dutch oven, heat oil over medium-low heat and sear the short ribs until golden brown, about 3–4 minutes per side. Set aside. In the same pan, add the onion, carrot, and celery, cooking until slightly softened, about 4 minutes, then add the garlic and cook for another 30 seconds. Add the tomato paste and mix well, then add the red wine and reduce by half. Once reduced, add the beef broth, can of tomatoes, and seasonings, then stir. Add the short ribs back to the sauce, then add the Parmesan rind, thyme sprigs, and bay leaves. Cover and place in the preheated oven for 2½–3 hours, or until the meat is tender. Once cooked through, the meat should fall off the bones. Discard the bones, thyme, and bay leaves, then shred the meat and return it to the sauce. Add the heavy cream, pasta water, and Parmesan, and stir well. Cook the pasta according to the package instructions, then add it to the ragù sauce. Serve warm and top with additional Parmesan. Enjoy 🤎 #shortribs #ragu #pastarecipe #Dinnerldeas
Karissa ♡73,300 просмотров • 1 месяц назад
Ghost grilled cheese & tomato soup 👻 5 Roma tomatoes 3 vine tomatoes 1/2 yellow onion 2 heads of garlic 2 tbsp olive oil 1 1/2 cup chicken broth 1 tbsp tomato paste 1/2 parmesan rind 1/2 tsp salt 1/2 tsp black pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 2-3 basil leaves 1/4 cup heavy cream Grilled cheese Loaf of sourdough bread 1 cup mozzarella cheese 4 tbsp butter Parsley Preheat oven to 350°F. In a baking dish, combine tomatoes, onions, and garlic, then drizzle with olive oil and season with salt. Bake for 30–45 minutes, or until the onions and garlic are soft and the tomatoes are roasted. In a large pot or Dutch oven, add the roasted tomatoes, onions, and garlic cloves, along with chicken broth, Parmesan rind, seasonings, tomato paste, and fresh basil. Simmer for about 30–40 minutes, allowing the flavors to come together and the Parmesan rind to soften. Remove the Parmesan rind, then use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, let the soup cool slightly, carefully transfer it to a blender, and blend until smooth before returning it to the pot. Add the heavy cream right before serving and adjust seasoning as needed. For the grilled cheese, use a ghost-shaped cookie cutter to cut your bread into ghost shapes and set aside. Shred the mozzarella; using fresh mozzarella will make the grilled cheese extra gooey. Add the cheese to one piece of bread, then top with another piece. Brush the top with a melted butter and parsley mixture. Place the sandwich butter-side down in a skillet over medium-low heat. Brush the other side with the butter mixture, then flip once the bottom is golden brown. Continue cooking until the cheese is melted and both sides are golden. Serve warm with the tomato soup. #grilledcheese #tomatosoup #fallrecipes #souprecipe
Karissa ♡11,200 просмотров • 1 месяц назад
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