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Chicken Ceasar Sliders 1 Package King’s Hawaiian Slider Buns 4-5 thin sliced chicken breasts 2 eggs 1 cup breadcrumbs 1/4 cup milk 1 cup flour 2-3 cups Romaine lettuce 1/2 cup ranch 1/4 cup shredded Parmesan cheese Salt and pepper to taste 3/4 cup shredded Parmesan cheese set aside...

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Justin Holmes

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34,650 görüntüleme • 1 yıl önce •via X (Twitter)

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Papa Kearnsy profil fotoğrafı
Papa Kearnsy1 yıl önce

you are the man bro. been watching your shorts on YT for a while, gotchu on twitter now too. every recipe seems awesome and you're so wholesome and bring the right amount of chefiness and right amount of family and right amount of comedy. appreciate all your vids bro keep it up

Michael R. 🇺🇸 profil fotoğrafı
Michael R. 🇺🇸1 yıl önce

Many “white” condiments including dressings such as Ken’s Caesar dressing contain an ingredient called Titanium Dioxide that is basically white paint. You should consider a different brand some time. Maybe try making your own!

Cody Wheeler profil fotoğrafı
Cody Wheeler1 yıl önce

what kind of cooking oil did you use?

Mr Puppers Esquire profil fotoğrafı
Mr Puppers Esquire1 yıl önce

Toast the Hawaiian rolls before building the sammie, you’re welcome

Taylor Aldridge profil fotoğrafı
Taylor Aldridge1 yıl önce

#wood

@TheBigLambroski profil fotoğrafı
@TheBigLambroski1 yıl önce

Recipe says ranch instead of Caesar dressing but these look good

Hello! profil fotoğrafı
Hello!1 yıl önce

Bro wants to be Cibs so bad

Benzer Videolar

Making some Fried Chicken just like Grandma used to! 🍗🔥 Ingredients: - 5 lb chicken drumsticks - 4 cups buttermilk - Dan-O’s Original Seasoning - 3 cups Self rising flour - 2 tsp salt - 2 tsp pepper Preparation Instructions: - Remove the skin from the chicken drums. - Place chicken drums in a large bowl with buttermilk and Dan-O’s Original Seasoning. - Let marinade for a minimum of 4 hours. - In a 1 gallon freezer bag add flour, salt, pepper, and Dan-O’s Original Seasoning then mix together. - Add chicken drums to freezer bag and shake until drums are covered. - Add two scoops of Crisco to a frying pan (Any oil will do) and preheat to 350° F. - Brown chicken on both sides, remove from oil, and place on baking pan with a drying rack. - Bake at 350 degrees for 40 minutes. Let cool and enjoy!
0:57

Making some Fried Chicken just like Grandma used to! 🍗🔥 Ingredients: - 5 lb chicken drumsticks - 4 cups buttermilk - Dan-O’s Original Seasoning - 3 cups Self rising flour - 2 tsp salt - 2 tsp pepper Preparation Instructions: - Remove the skin from the chicken drums. - Place chicken drums in a large bowl with buttermilk and Dan-O’s Original Seasoning. - Let marinade for a minimum of 4 hours. - In a 1 gallon freezer bag add flour, salt, pepper, and Dan-O’s Original Seasoning then mix together. - Add chicken drums to freezer bag and shake until drums are covered. - Add two scoops of Crisco to a frying pan (Any oil will do) and preheat to 350° F. - Brown chicken on both sides, remove from oil, and place on baking pan with a drying rack. - Bake at 350 degrees for 40 minutes. Let cool and enjoy!

Dan-O’s Seasoning

12,469 görüntüleme • 7 ay önce

DO NOT come for me UNTIL you try it I’m trying to add more fiber to our diet and this was INSANE 😍 Best with homemade sourdough but you could do it with pasta if you eat pasta we just don’t. You could also do it with potatoes or lettuce wraps :) High protein Pesto white beans Sauce: 3/4 cup cottage cheese 2 cups kale 1/2 cup basil (I blanched the kale and basil to make it bright green) 3 cloves garlic 1/4 cup toasted pine nuts 1/2 cup milk 1/4 cup GOOD Parmesan Salt Pepper to taste Blend In a skillet: 1/2 shallot Red pepper flakes 2 cans white beans 1/4 cup chicken broth Simmer for 10 min Takeoff heat and add diced cherry tomatoes Add your sauce and 1/4 cup shredded mozzarella (aka sprinkle some pepper on top. 1/4 of the recipe is 35g protein and 375 calories. Tons of fiber. Here is a video and a better pic of the color 😍
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DO NOT come for me UNTIL you try it I’m trying to add more fiber to our diet and this was INSANE 😍 Best with homemade sourdough but you could do it with pasta if you eat pasta we just don’t. You could also do it with potatoes or lettuce wraps :) High protein Pesto white beans Sauce: 3/4 cup cottage cheese 2 cups kale 1/2 cup basil (I blanched the kale and basil to make it bright green) 3 cloves garlic 1/4 cup toasted pine nuts 1/2 cup milk 1/4 cup GOOD Parmesan Salt Pepper to taste Blend In a skillet: 1/2 shallot Red pepper flakes 2 cans white beans 1/4 cup chicken broth Simmer for 10 min Takeoff heat and add diced cherry tomatoes Add your sauce and 1/4 cup shredded mozzarella (aka sprinkle some pepper on top. 1/4 of the recipe is 35g protein and 375 calories. Tons of fiber. Here is a video and a better pic of the color 😍

🌷 LIZZIE🌷

26,407 görüntüleme • 10 gün önce

Gochujang Cream Cheese Brownies Get ready to spice up your dessert game with these Gochujang Cream Cheese Brownies! Perfectly balanced with a sweet and spicy swirl, these brownies are sure to satisfy. Don't forget to sprinkle some flakey salt on top for that extra touch of flavor! The best part? They’re totally plant based. FOR THE BATTER: 1 cup sugar 1/2 cup JUST plant based egg substitute 1 teaspoon vanilla extract 1 teaspoon kosher salt 1 cup flour 1/2 cup cocoa powder 1/2 cup plant based butter, melted FOR THE SWIRL: 4 oz plant based cream cheese 1/4 cup JUST plant based egg substitute 2 tablespoons gochujang chili paste 1/2 cup granulated sugar 1/2 teaspoon kosher salt Pre-heat oven to 350°F. Make the batter: In a medium bowl, whisk together sugar, egg, vanilla and salt. Sift in flour and cocoa powder. Add in butter. Mix until just combined and smooth. Pour in baking dish and set aside. In a separate small bowl, whisk together cream cheese, egg, gochujang, sugar and salt. Dollop cream cheese mixture into baking dish and use knife to swirl together. Transfer to oven and bake for 20-25 minutes until a toothpick entered into the center comes out clean with a few crumbs. Top with flakey salt to taste.
0:43

Gochujang Cream Cheese Brownies Get ready to spice up your dessert game with these Gochujang Cream Cheese Brownies! Perfectly balanced with a sweet and spicy swirl, these brownies are sure to satisfy. Don't forget to sprinkle some flakey salt on top for that extra touch of flavor! The best part? They’re totally plant based. FOR THE BATTER: 1 cup sugar 1/2 cup JUST plant based egg substitute 1 teaspoon vanilla extract 1 teaspoon kosher salt 1 cup flour 1/2 cup cocoa powder 1/2 cup plant based butter, melted FOR THE SWIRL: 4 oz plant based cream cheese 1/4 cup JUST plant based egg substitute 2 tablespoons gochujang chili paste 1/2 cup granulated sugar 1/2 teaspoon kosher salt Pre-heat oven to 350°F. Make the batter: In a medium bowl, whisk together sugar, egg, vanilla and salt. Sift in flour and cocoa powder. Add in butter. Mix until just combined and smooth. Pour in baking dish and set aside. In a separate small bowl, whisk together cream cheese, egg, gochujang, sugar and salt. Dollop cream cheese mixture into baking dish and use knife to swirl together. Transfer to oven and bake for 20-25 minutes until a toothpick entered into the center comes out clean with a few crumbs. Top with flakey salt to taste.

Metropolitan Market

22,026 görüntüleme • 3 yıl önce

Chicken & Broccoli Stir-Fry 🥦tender chicken and fresh, delicious vegetables tossed with sweet and sour sauce and aromatic spices! 🥦🥕🍚 ⭐Ingredients: • 2 tablespoons oil • 2 tablespoons butter • 1 cup basmati rice • 2 cups water • 1 teaspoon salt. ⭐ Instructions: 1. Add the oil and butter to a pan and let them melt. 2. Add the washed basmati rice and sauté for 2 minutes. 3. Add the water and salt and let it simmer. 🥦 Ingredients: • 500 g chicken breast • A pinch of salt • 1 tablespoon cornstarch • 2 tablespoons soy sauce • 2 cloves garlic • 1 onion • 1 red pointed pepper • 1 carrot • 125 g broccoli • 70 ml sweet and sour sauce • 1 tablespoon soy sauce • ½ teaspoon pepper • ½ teaspoon turmeric powder • 1 teaspoon salt. 🥦 Instructions: 1. Cut the chicken breast into thin slices and mix with cornstarch, a pinch of salt, and soy sauce. 2. Add everything to a pan and fry with a little oil. 3. Add the onion, pointed pepper, garlic, and carrot, and stir-fry together. 4. Place the broccoli in hot water for 5 minutes. 5. Add the soy sauce, sweet and sour sauce, spices, and broccoli to the chicken pan and mix everything together. 6. Best served with rice. Enjoy your meal!
1:26

Chicken & Broccoli Stir-Fry 🥦tender chicken and fresh, delicious vegetables tossed with sweet and sour sauce and aromatic spices! 🥦🥕🍚 ⭐Ingredients: • 2 tablespoons oil • 2 tablespoons butter • 1 cup basmati rice • 2 cups water • 1 teaspoon salt. ⭐ Instructions: 1. Add the oil and butter to a pan and let them melt. 2. Add the washed basmati rice and sauté for 2 minutes. 3. Add the water and salt and let it simmer. 🥦 Ingredients: • 500 g chicken breast • A pinch of salt • 1 tablespoon cornstarch • 2 tablespoons soy sauce • 2 cloves garlic • 1 onion • 1 red pointed pepper • 1 carrot • 125 g broccoli • 70 ml sweet and sour sauce • 1 tablespoon soy sauce • ½ teaspoon pepper • ½ teaspoon turmeric powder • 1 teaspoon salt. 🥦 Instructions: 1. Cut the chicken breast into thin slices and mix with cornstarch, a pinch of salt, and soy sauce. 2. Add everything to a pan and fry with a little oil. 3. Add the onion, pointed pepper, garlic, and carrot, and stir-fry together. 4. Place the broccoli in hot water for 5 minutes. 5. Add the soy sauce, sweet and sour sauce, spices, and broccoli to the chicken pan and mix everything together. 6. Best served with rice. Enjoy your meal!

Ngan Thanh

11,945 görüntüleme • 12 gün önce

WANT MOIST CHICKEN? These are the 2 simple cooking hacks for the juiciest chicken you’ve ever had. I usually do chicken thighs, but this is an amazing way to make regular chicken super moist! You need a little baking soda, to cook with the lid on & let it rest, and you’ll never have dry boring chicken again. Ingredients 2 chicken brst 1 tbsp olive oil 1/4 tsp baking soda 1 tsp oregano 1 tsp garlic powder 1 tbsp smoked paprika Juice and zest of 1 small lemon Salt & pepper to taste Optional: 2 tbsp yogurt Here is how I made it: 1.Add 2 chicken brsts to a bowl, drizzle with olive oil, season with salt and pepper, 1 tsp oregano, 1 tsp garlic powder, 1 tbsp smoked paprika, 1/4 tsp baking soda to soften up the fibers, the zest & juice of a lemon, and optional: 2 tbsp plain yogurt. Mix well, and make sure the chicken is at room temperature (not cold!) This is important!! 2.Let this marinate for 30 minutes (outside of the fridge). By not using cold chicken, it help cook the chicken evenly. 3.Bring a pan to medium heat. Once it’s hot, place the chicken in the pan. Cover with a lid and cook for 3 mins on the first side. This is going to trap the moisture. 4.After 3 mins, flip it, cover with the lid, reduce heat to MEDIUM-LOW, and let it cook for another 7-8 mins. If you used cold chicken, or if your pan wasn’t hot enough, or if your chicken was too thick, this may require more time (and not be juicy, so follow the directions! 5. After 7-8 minutes remove the chicken from the pan, place it on a cutting board or plate, and let it rest for at least 5 minutes. This allows the juices to redistribute throughout the chicken, making it more tender and locking in the juices. 6.After resting, slice the chicken breasts against the grain and serve. You can serve this however way you wish – with your favorite veggies, salad, or with rice, quinoa, or if you’re looking for lowcarb/keto options, my @kaizenfoodco lowcarb rice. ENJOY . . . #lowcarb #lowcarbrecipes #healthyrecipes #keto #chicken
0:29

WANT MOIST CHICKEN? These are the 2 simple cooking hacks for the juiciest chicken you’ve ever had. I usually do chicken thighs, but this is an amazing way to make regular chicken super moist! You need a little baking soda, to cook with the lid on & let it rest, and you’ll never have dry boring chicken again. Ingredients 2 chicken brst 1 tbsp olive oil 1/4 tsp baking soda 1 tsp oregano 1 tsp garlic powder 1 tbsp smoked paprika Juice and zest of 1 small lemon Salt & pepper to taste Optional: 2 tbsp yogurt Here is how I made it: 1.Add 2 chicken brsts to a bowl, drizzle with olive oil, season with salt and pepper, 1 tsp oregano, 1 tsp garlic powder, 1 tbsp smoked paprika, 1/4 tsp baking soda to soften up the fibers, the zest & juice of a lemon, and optional: 2 tbsp plain yogurt. Mix well, and make sure the chicken is at room temperature (not cold!) This is important!! 2.Let this marinate for 30 minutes (outside of the fridge). By not using cold chicken, it help cook the chicken evenly. 3.Bring a pan to medium heat. Once it’s hot, place the chicken in the pan. Cover with a lid and cook for 3 mins on the first side. This is going to trap the moisture. 4.After 3 mins, flip it, cover with the lid, reduce heat to MEDIUM-LOW, and let it cook for another 7-8 mins. If you used cold chicken, or if your pan wasn’t hot enough, or if your chicken was too thick, this may require more time (and not be juicy, so follow the directions! 5. After 7-8 minutes remove the chicken from the pan, place it on a cutting board or plate, and let it rest for at least 5 minutes. This allows the juices to redistribute throughout the chicken, making it more tender and locking in the juices. 6.After resting, slice the chicken breasts against the grain and serve. You can serve this however way you wish – with your favorite veggies, salad, or with rice, quinoa, or if you’re looking for lowcarb/keto options, my @kaizenfoodco lowcarb rice. ENJOY . . . #lowcarb #lowcarbrecipes #healthyrecipes #keto #chicken

Shredhappens

66,620 görüntüleme • 8 gün önce

Incredibly easy chicken soup! This is one of my favorite meal preps Ingredients: -4 lb chicken of choice (I like using boneless chicken thighs for convenience, but you can also use breasts, a whole chicken or bone in pieces) -8 cups chicken bone broth (preferably homemade) -1 cup diced carrots -1 cup diced celery -1 cup diced yellow onion -3 cloves garlic, minced -Handful of fresh dill -Oil of choice -Salt and pepper -Noodles of choice (optional) I like using Jovial brown rice pasta here Heat a large pot over medium heat, and add a drizzle of oil. Add your onion, carrots and celery with a pinch of salt, and saute until they start to soften, about 5-6 minutes. Add the crushed garlic, and saute for 1 extra minute. Add the broth, fresh dill and chicken. Reduce the heat to medium-low, and simmer until the chicken easily shreds, about 45 minutes (if using bone-in chicken this will take longer). Remove the chicken and shred into bite sized pieces, then add it back to the soup. Season with salt and pepper to taste, and enjoy! This is great with brown rice noodles, or egg noodles depending on your preferences and goals. Keep in mind, this is designed to be as quick and easy as possible! You can also use a whole chicken to get the extra nutrients from the skin & bones, it will just take longer. Enjoy!
1:29

Incredibly easy chicken soup! This is one of my favorite meal preps Ingredients: -4 lb chicken of choice (I like using boneless chicken thighs for convenience, but you can also use breasts, a whole chicken or bone in pieces) -8 cups chicken bone broth (preferably homemade) -1 cup diced carrots -1 cup diced celery -1 cup diced yellow onion -3 cloves garlic, minced -Handful of fresh dill -Oil of choice -Salt and pepper -Noodles of choice (optional) I like using Jovial brown rice pasta here Heat a large pot over medium heat, and add a drizzle of oil. Add your onion, carrots and celery with a pinch of salt, and saute until they start to soften, about 5-6 minutes. Add the crushed garlic, and saute for 1 extra minute. Add the broth, fresh dill and chicken. Reduce the heat to medium-low, and simmer until the chicken easily shreds, about 45 minutes (if using bone-in chicken this will take longer). Remove the chicken and shred into bite sized pieces, then add it back to the soup. Season with salt and pepper to taste, and enjoy! This is great with brown rice noodles, or egg noodles depending on your preferences and goals. Keep in mind, this is designed to be as quick and easy as possible! You can also use a whole chicken to get the extra nutrients from the skin & bones, it will just take longer. Enjoy!

Cooking with Chris

31,111 görüntüleme • 8 ay önce

Blueberry Scones 2 cups Pancake Mix 1/2 cup sugar 1/3 cup Cubed, Cold Butter 1/2 cup milk 1 teaspoon vanilla 1/2 cup blueberries Optional* sugar to sprinkle on top Steps Take a breath you got this In a mixing bowl and flour and sugar, mix completely Add cubed cold butter and smash in til crumbly Add milk and vanilla and mix til dough is formed Lightly fold in blueberries or any toppings of choice Lay on a parchment lined baking sheet and press out to about a 1-1 1/2 inch thick circle Cut in 6ths and Spread out on pan about 2” apart and sprinkle tops with sugar Bake 13-15 mins at 425° Remove from tray and place on cooling rack to stop cooking process Let cool 5 mins and enjoy!
2:35

Blueberry Scones 2 cups Pancake Mix 1/2 cup sugar 1/3 cup Cubed, Cold Butter 1/2 cup milk 1 teaspoon vanilla 1/2 cup blueberries Optional* sugar to sprinkle on top Steps Take a breath you got this In a mixing bowl and flour and sugar, mix completely Add cubed cold butter and smash in til crumbly Add milk and vanilla and mix til dough is formed Lightly fold in blueberries or any toppings of choice Lay on a parchment lined baking sheet and press out to about a 1-1 1/2 inch thick circle Cut in 6ths and Spread out on pan about 2” apart and sprinkle tops with sugar Bake 13-15 mins at 425° Remove from tray and place on cooling rack to stop cooking process Let cool 5 mins and enjoy!

Justin Holmes

25,144 görüntüleme • 1 yıl önce

🤯 170G PROTEIN! HIGH-PROTEIN CHICKEN POTATO SALAD Divide into 5 HUGE servings: 300 cals, 34g protein each Plus, you have OPTIONS with how you prep it. You can absolutely boil the potatoes, carrots, eggs and use rotisserie chicken. I made everything in my Anyday microwave cookware because it cuts down on the cooking time and number of pots I have to deal with. You can prep, cook, serve, and store leftovers in these. This is my high protein take on the classic Russian salad. I bumped up the chicken, pulled back on potatoes, and used a mix of Greek yogurt and went light mayo. You still get the classic, but with a lot more protein and fewer calories. Here is how I made it: 1. Start with 3/4 lb baby potatoes and 2 medium carrots. Boil in salted water until fork tender, then drain and let cool. For an easier option, I added them to my large Anyday dish and microwaved for 8 mins. 2. For the chicken, you can keep things simple with 1 lb rotisserie or leftover chicken. I seasoned 1 lb chicken with salt, pepper, & 1 tbsp onion powder and cooked them + let them cool before dicing. You can pan fry or air fry them, or I added mine to my medium Anyday dish and microwaved for 9 mins. 3. For the eggs, boil 4 eggs for 9 mins, then cool and peel. Or, using my Anyday, I cracked the eggs directly into the small dish and microwaved for about 3.5 mins, cooking the final minute in 30-second increments until set. then dice the potatoes, carrots, chicken, and eggs and add to a large bowl. Add 1 cup finely diced baby dill pickles and 3/4 cup green peas. 5.Add 1 cup Greek yogurt, 4-5 tbsp light mayo, 1 tbsp Dijon mustard, the juice of 1/2 a large lemon, and 1-2 tbsp pickle juice. You can always add more later once you taste. 6.Season generously with salt & pepper, then mix, taste, & adjust. This is one of those dishes that gets even better once everything has had some time to come together in the fridge. ENJOY! . . . . #anydaypartner #highproteinrecipes #healthyrecipes #goodmoodfood #chickensalad
0:45

🤯 170G PROTEIN! HIGH-PROTEIN CHICKEN POTATO SALAD Divide into 5 HUGE servings: 300 cals, 34g protein each Plus, you have OPTIONS with how you prep it. You can absolutely boil the potatoes, carrots, eggs and use rotisserie chicken. I made everything in my Anyday microwave cookware because it cuts down on the cooking time and number of pots I have to deal with. You can prep, cook, serve, and store leftovers in these. This is my high protein take on the classic Russian salad. I bumped up the chicken, pulled back on potatoes, and used a mix of Greek yogurt and went light mayo. You still get the classic, but with a lot more protein and fewer calories. Here is how I made it: 1. Start with 3/4 lb baby potatoes and 2 medium carrots. Boil in salted water until fork tender, then drain and let cool. For an easier option, I added them to my large Anyday dish and microwaved for 8 mins. 2. For the chicken, you can keep things simple with 1 lb rotisserie or leftover chicken. I seasoned 1 lb chicken with salt, pepper, & 1 tbsp onion powder and cooked them + let them cool before dicing. You can pan fry or air fry them, or I added mine to my medium Anyday dish and microwaved for 9 mins. 3. For the eggs, boil 4 eggs for 9 mins, then cool and peel. Or, using my Anyday, I cracked the eggs directly into the small dish and microwaved for about 3.5 mins, cooking the final minute in 30-second increments until set. then dice the potatoes, carrots, chicken, and eggs and add to a large bowl. Add 1 cup finely diced baby dill pickles and 3/4 cup green peas. 5.Add 1 cup Greek yogurt, 4-5 tbsp light mayo, 1 tbsp Dijon mustard, the juice of 1/2 a large lemon, and 1-2 tbsp pickle juice. You can always add more later once you taste. 6.Season generously with salt & pepper, then mix, taste, & adjust. This is one of those dishes that gets even better once everything has had some time to come together in the fridge. ENJOY! . . . . #anydaypartner #highproteinrecipes #healthyrecipes #goodmoodfood #chickensalad

Shredhappens

13,526 görüntüleme • 29 gün önce

Chicken in A Blanket 😬 Inspiration: @/sentfrom_angel on IG. 6 Chicken Tenderloins 1 and 1 half Cups of Buttermilk 2 Egg Whites 1 Half Cup of Hot Sauce 2 Tablespoons of Abodo 2 Tablespoons of BOTH Onion and Garlic Powder 1 Tablespoon of Smoked Paprika 2 Teaspoons of White Pepper Marinate for at least 2 hours or overnight. 1 Cup of Flour and 1 Cup of Cornstarch Same seasonings for it Coat your chicken and let it rest for about 15 minutes before frying Fry on 375 for about 7 minutes or until golden brown Honey Mustard: 3 Tablespoons of Mayo 1 Tablespoon of Mustard 1 Tablespoon of Honey 1 Teaspoon of Sugar ^ you could really play with the honey mustard and make it to your liking.
0:28

Chicken in A Blanket 😬 Inspiration: @/sentfrom_angel on IG. 6 Chicken Tenderloins 1 and 1 half Cups of Buttermilk 2 Egg Whites 1 Half Cup of Hot Sauce 2 Tablespoons of Abodo 2 Tablespoons of BOTH Onion and Garlic Powder 1 Tablespoon of Smoked Paprika 2 Teaspoons of White Pepper Marinate for at least 2 hours or overnight. 1 Cup of Flour and 1 Cup of Cornstarch Same seasonings for it Coat your chicken and let it rest for about 15 minutes before frying Fry on 375 for about 7 minutes or until golden brown Honey Mustard: 3 Tablespoons of Mayo 1 Tablespoon of Mustard 1 Tablespoon of Honey 1 Teaspoon of Sugar ^ you could really play with the honey mustard and make it to your liking.

Uncle Bev

1,106,565 görüntüleme • 2 yıl önce

💥CHILE LIME CHIPOTLE CHICKEN This is the secret to making some of the easiest, best chicken right in your home oven. The spices come together incredibly well and the chicken come out so juicy, so flavorful, and it makes for easy meals all week long. You can make high protein bowls, tacos, quesadillas, or just pair the chicken with your favorite air fried veggies. I used my @kaizenfoodco high protein low carb rice, but use whatever rice you prefer! Here is how to make it: 1 Start with 2.5 lbs boneless chicken thighs. Trim off any excess fat to the extent you’d like and place inside a large bowl. 2 Season the chicken with a few generous pinches of salt & pepper, 1 tbsp paprika, 1 tbsp Aleppo pepper or chili flakes of choice, 1 tbsp garlic powder, 1/2 tbsp chipotle powder, 1/2 tsp coriander, 1/4 tsp cayenne pepper. We’ll also add 2 tbsp fresh cilantro, 1 tbsp olive oil, 2 tbsp yogurt, and juice of 1 large lime to add a lot more flavor and tenderize the chicken. 3 Mix it super well, then thinly slice 1/2 large red onion and mix it in with the chicken. You ideally let this marinate for 2-4 hrs but if you want to make it right away, you can. 4 When you’re ready to make it, remove the chicken from the fridge and let it come up to room temp before placing it in the oven, about 30 mins. Then preheat your oven to 425F. Pack the marinated chicken tightly inside a loaf pan (my size is roughly 8.5x4.5x2.5). Place in the oven for 50-55 mins at 425F. 5 Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices. I like to pour this over the chicken before serving, or even use it as a broth or base for soups. 6 Flip the pan over a cutting board and cut the chicken into strips, cubes, or whatever shape you like. 7 Then serve it however way you wish. I made an amazing high protein lowcarb chicken and rice bowl with 55g protein with my kaizen lowcarb rice , baby kale, avocado, fresh cilantro, and a garlicky white sauce and it was SO Good. . ENJOY! . . . #highproteinmeals #healthyrecipes #lowcarb #lowcarbrecipes #ketorecipes
0:27

💥CHILE LIME CHIPOTLE CHICKEN This is the secret to making some of the easiest, best chicken right in your home oven. The spices come together incredibly well and the chicken come out so juicy, so flavorful, and it makes for easy meals all week long. You can make high protein bowls, tacos, quesadillas, or just pair the chicken with your favorite air fried veggies. I used my @kaizenfoodco high protein low carb rice, but use whatever rice you prefer! Here is how to make it: 1 Start with 2.5 lbs boneless chicken thighs. Trim off any excess fat to the extent you’d like and place inside a large bowl. 2 Season the chicken with a few generous pinches of salt & pepper, 1 tbsp paprika, 1 tbsp Aleppo pepper or chili flakes of choice, 1 tbsp garlic powder, 1/2 tbsp chipotle powder, 1/2 tsp coriander, 1/4 tsp cayenne pepper. We’ll also add 2 tbsp fresh cilantro, 1 tbsp olive oil, 2 tbsp yogurt, and juice of 1 large lime to add a lot more flavor and tenderize the chicken. 3 Mix it super well, then thinly slice 1/2 large red onion and mix it in with the chicken. You ideally let this marinate for 2-4 hrs but if you want to make it right away, you can. 4 When you’re ready to make it, remove the chicken from the fridge and let it come up to room temp before placing it in the oven, about 30 mins. Then preheat your oven to 425F. Pack the marinated chicken tightly inside a loaf pan (my size is roughly 8.5x4.5x2.5). Place in the oven for 50-55 mins at 425F. 5 Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices. I like to pour this over the chicken before serving, or even use it as a broth or base for soups. 6 Flip the pan over a cutting board and cut the chicken into strips, cubes, or whatever shape you like. 7 Then serve it however way you wish. I made an amazing high protein lowcarb chicken and rice bowl with 55g protein with my kaizen lowcarb rice , baby kale, avocado, fresh cilantro, and a garlicky white sauce and it was SO Good. . ENJOY! . . . #highproteinmeals #healthyrecipes #lowcarb #lowcarbrecipes #ketorecipes

Shredhappens

36,257 görüntüleme • 1 ay önce

ONEEE PAN 30 MINUTE chicken lo Mein CHICKEN: 3-4 chicken thighs, patted dry 1 teaspoon paprika 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Pat the chicken dry, season with all of the seasonings. In a large skillet cook the chicken thighs over medium heat until just about cooked, remove them from the pan, and set aside. Keep the same pan. VEGETABLES: Whatever vegetables you prefer- I cut up 1 carrot, 1/2 yellow onion, 6-7 shiitake mushrooms, 1 broccoli bunch handful sugar snap peas, 1/2 red bell pepper, green onion to top. LO MEIN SAUCE: 1/2 cup low-sodium soy sauce 3 tbsp oyster sauce 2 tablespoons honey (add more or less to taste) 2 tsp brown sugar 1 tsp sesame oil 1 tbsp rice vinegar 2-3 garlic cloves, grated 1 tsp ginger paste ½ cup chicken broth slurry: 2 tsp cornstarch + 2 tosp water In the same pan as you cooked the chicken in, heat a drizzle of olive oil, and cook the vegetables until just fork tender. Make a well in the center of the vegetables, and pour the sauce in it, let it simmer on low-medium low heat until just starting to thicken a little. Toss the noodles and chicken into the pan, gently combine everything until the noodles are fully coated in the sauce, and the chicken and noodles are cooked thoroughly. Top with green onion and sesame seeds, serve and enjoy! 🎥 marisakapeal | IG
0:23

ONEEE PAN 30 MINUTE chicken lo Mein CHICKEN: 3-4 chicken thighs, patted dry 1 teaspoon paprika 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Pat the chicken dry, season with all of the seasonings. In a large skillet cook the chicken thighs over medium heat until just about cooked, remove them from the pan, and set aside. Keep the same pan. VEGETABLES: Whatever vegetables you prefer- I cut up 1 carrot, 1/2 yellow onion, 6-7 shiitake mushrooms, 1 broccoli bunch handful sugar snap peas, 1/2 red bell pepper, green onion to top. LO MEIN SAUCE: 1/2 cup low-sodium soy sauce 3 tbsp oyster sauce 2 tablespoons honey (add more or less to taste) 2 tsp brown sugar 1 tsp sesame oil 1 tbsp rice vinegar 2-3 garlic cloves, grated 1 tsp ginger paste ½ cup chicken broth slurry: 2 tsp cornstarch + 2 tosp water In the same pan as you cooked the chicken in, heat a drizzle of olive oil, and cook the vegetables until just fork tender. Make a well in the center of the vegetables, and pour the sauce in it, let it simmer on low-medium low heat until just starting to thicken a little. Toss the noodles and chicken into the pan, gently combine everything until the noodles are fully coated in the sauce, and the chicken and noodles are cooked thoroughly. Top with green onion and sesame seeds, serve and enjoy! 🎥 marisakapeal | IG

𝕏 Cuisines

32,519 görüntüleme • 29 gün önce

PB & J Cake 1 box yellow cake mix 1 cup peanut butter 1 1/4 cup milk 4 eggs 1 cup Jelly Topping 8oz whipped topping 1/4 cup each of jelly and Peanut butter Optional*** Chopped Peanuts Preheat oven to 350º In large mixing bowl add cake mix and peanut butter mixing until crumbly Mix in milk and eggs til completely incorporated, batter will be chunky Pour into lightly greased 9x13 cake pan and bake 30-40 mins or til toothpick comes out clean Let cool on counter for 15 mins Using a rounded kitchen utensil poke holes across the top of the cake In a microwave safe bowl add cup of jelly and microwave in 30 sec intervals til runny, pour evenly over the top of the cake Place cake in fridge for 2 hours to cool completely Once chilled spread on whipped topping and microwave remaining jelly and peanut butter to pour over (optional mix peanut butter with whip topping before spreading) Garnish with chopped peanuts if desired and serve Tastes Exactly like a Pb and J, the cake mixed with the peanut butter gives it a bread taste too. We loved it, hope you do too #pbandj #cake #easyrecipe #dessertideas #cake #holmescooking
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PB & J Cake 1 box yellow cake mix 1 cup peanut butter 1 1/4 cup milk 4 eggs 1 cup Jelly Topping 8oz whipped topping 1/4 cup each of jelly and Peanut butter Optional*** Chopped Peanuts Preheat oven to 350º In large mixing bowl add cake mix and peanut butter mixing until crumbly Mix in milk and eggs til completely incorporated, batter will be chunky Pour into lightly greased 9x13 cake pan and bake 30-40 mins or til toothpick comes out clean Let cool on counter for 15 mins Using a rounded kitchen utensil poke holes across the top of the cake In a microwave safe bowl add cup of jelly and microwave in 30 sec intervals til runny, pour evenly over the top of the cake Place cake in fridge for 2 hours to cool completely Once chilled spread on whipped topping and microwave remaining jelly and peanut butter to pour over (optional mix peanut butter with whip topping before spreading) Garnish with chopped peanuts if desired and serve Tastes Exactly like a Pb and J, the cake mixed with the peanut butter gives it a bread taste too. We loved it, hope you do too #pbandj #cake #easyrecipe #dessertideas #cake #holmescooking

Justin Holmes

21,644 görüntüleme • 1 yıl önce

5 things you can stop buying from the store and make at home: BAKING POWDER 🥣 2 tablespoons cream of tartar 1 tablespoon baking soda 1 tablespoon cornstarch Mix and store in an airtight container. BROWN SUGAR ✨ Light brown sugar: 1 cup sugar 1 tablespoon molasses Dark brown sugar: I cup sugar 2 tablespoons molasses Mix well and store in an airtight container. KETCHUP 🍅 3 cans tomato paste (6 oz each) 3/4 cup white vinegar 3/4 cup water 1/4 cup brown sugar 1/4 cup granulated sugar 2 tsp salt Combine everything and place over low heat for 25 mins, stirring often. Store in an airtight container in the fridge for up to 4 weeks. CHICKEN BOUILLON 🐔 2 cups nutritional yeast 5 tablespoons salt 1/4 cup garlic powder 1/4 cup onion powder 3 tablespoons oregano 2 tablespoons rosemary 2 tablespoons basil 1tsp black pepper Blend in a blender until an even powder and store in an airtight container. SOUR CREAM 🥛 1 cup heavy cream 3 tablespoons lemon juice Combine, mix gently, place a breathable cover on top for 12 hours. Store in the fridge in an airtight container for up to two weeks.
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5 things you can stop buying from the store and make at home: BAKING POWDER 🥣 2 tablespoons cream of tartar 1 tablespoon baking soda 1 tablespoon cornstarch Mix and store in an airtight container. BROWN SUGAR ✨ Light brown sugar: 1 cup sugar 1 tablespoon molasses Dark brown sugar: I cup sugar 2 tablespoons molasses Mix well and store in an airtight container. KETCHUP 🍅 3 cans tomato paste (6 oz each) 3/4 cup white vinegar 3/4 cup water 1/4 cup brown sugar 1/4 cup granulated sugar 2 tsp salt Combine everything and place over low heat for 25 mins, stirring often. Store in an airtight container in the fridge for up to 4 weeks. CHICKEN BOUILLON 🐔 2 cups nutritional yeast 5 tablespoons salt 1/4 cup garlic powder 1/4 cup onion powder 3 tablespoons oregano 2 tablespoons rosemary 2 tablespoons basil 1tsp black pepper Blend in a blender until an even powder and store in an airtight container. SOUR CREAM 🥛 1 cup heavy cream 3 tablespoons lemon juice Combine, mix gently, place a breathable cover on top for 12 hours. Store in the fridge in an airtight container for up to two weeks.

Crystal Hope

26,681 görüntüleme • 7 ay önce

Crockpot Chicken Teriyaki & Noodles Ingredients For the Teriyaki Sauce ¾ cup soy sauce ¾ cup brown sugar 1 tablespoon minced garlic 1 teaspoon ground ginger 1 teaspoon sesame oil 1 tablespoon rice vinegar ¼ cup honey 2 tablespoons cornstarch For the Chicken 1½ pounds boneless, skinless chicken thighs or chicken breasts ½ onion, sliced 1 head broccoli, cut into florets 8 ounces Japanese-style ramen noodles, cooked according to package directions OR 4 cups cooked white rice Optional 2 tablespoons butter (for an extra silky sauce) Sesame seeds, for garnish Sliced green onions, for garnish Peanuts, for garnish Instructions Add the soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, honey, and cornstarch directly to your crockpot. Whisk until well combined. Add the chicken and sliced onion to the crockpot, turning the chicken to coat it in the sauce. Cover and cook on LOW for 4 hours or until the chicken is tender and fully cooked. Shred your chicken directly in the crockpot with two forks. If using butter, stir it in at this time until melted. Add the broccoli florets to the crockpot during the last 20-30 minutes of cooking, or steam separately if you prefer a firmer texture. While the broccoli cooks, prepare the ramen noodles or rice according to package directions. Drain well. Serve the teriyaki chicken and broccoli over the cooked noodles or rice. Spoon extra sauce over top and garnish with sesame seeds and green onions if desired. 🎥 cookingwithcaitlynskitchen | IG
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Crockpot Chicken Teriyaki & Noodles Ingredients For the Teriyaki Sauce ¾ cup soy sauce ¾ cup brown sugar 1 tablespoon minced garlic 1 teaspoon ground ginger 1 teaspoon sesame oil 1 tablespoon rice vinegar ¼ cup honey 2 tablespoons cornstarch For the Chicken 1½ pounds boneless, skinless chicken thighs or chicken breasts ½ onion, sliced 1 head broccoli, cut into florets 8 ounces Japanese-style ramen noodles, cooked according to package directions OR 4 cups cooked white rice Optional 2 tablespoons butter (for an extra silky sauce) Sesame seeds, for garnish Sliced green onions, for garnish Peanuts, for garnish Instructions Add the soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, honey, and cornstarch directly to your crockpot. Whisk until well combined. Add the chicken and sliced onion to the crockpot, turning the chicken to coat it in the sauce. Cover and cook on LOW for 4 hours or until the chicken is tender and fully cooked. Shred your chicken directly in the crockpot with two forks. If using butter, stir it in at this time until melted. Add the broccoli florets to the crockpot during the last 20-30 minutes of cooking, or steam separately if you prefer a firmer texture. While the broccoli cooks, prepare the ramen noodles or rice according to package directions. Drain well. Serve the teriyaki chicken and broccoli over the cooked noodles or rice. Spoon extra sauce over top and garnish with sesame seeds and green onions if desired. 🎥 cookingwithcaitlynskitchen | IG

𝕏 Cuisines

181,499 görüntüleme • 1 ay önce

Chicken fried steak is a true Southern tradition that every modern man should master. Start by pounding cube steaks (or tenderized round steak) to about ¼-inch thick with a meat mallet to ensure they’re fork-tender. Season both sides generously with salt, pepper, garlic powder, and paprika. Set up your dredging station: one bowl with 1 cup all-purpose flour mixed with the same seasonings, and another with 2 eggs beaten with 2 tablespoons of milk for the egg wash. Dredge each steak in the seasoned flour, dip it fully in the egg wash, then dredge again in flour, pressing the coating on firmly so it sticks. Heat about ½ inch of canola or vegetable oil in a cast-iron skillet to 350°F. Fry the steaks 3–4 minutes per side until deep golden brown and crispy, then drain on a wire rack. For the gravy, pour off all but 3 tablespoons of the pan drippings, whisk in 3 tablespoons of flour, and cook for about a minute. Slowly pour in 2 cups of milk while whisking constantly until the gravy thickens and bubbles. Season with salt and plenty of black pepper. Slather those crispy steaks generously with the creamy pepper gravy and serve alongside hot buttermilk biscuits. Add mashed potatoes or fried eggs if you’re feeling extra. This crispy, tender, gravy-soaked classic comes together in under 45 minutes and delivers pure comfort on a plate. A meal fit for modern man. 🇺🇸
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Chicken fried steak is a true Southern tradition that every modern man should master. Start by pounding cube steaks (or tenderized round steak) to about ¼-inch thick with a meat mallet to ensure they’re fork-tender. Season both sides generously with salt, pepper, garlic powder, and paprika. Set up your dredging station: one bowl with 1 cup all-purpose flour mixed with the same seasonings, and another with 2 eggs beaten with 2 tablespoons of milk for the egg wash. Dredge each steak in the seasoned flour, dip it fully in the egg wash, then dredge again in flour, pressing the coating on firmly so it sticks. Heat about ½ inch of canola or vegetable oil in a cast-iron skillet to 350°F. Fry the steaks 3–4 minutes per side until deep golden brown and crispy, then drain on a wire rack. For the gravy, pour off all but 3 tablespoons of the pan drippings, whisk in 3 tablespoons of flour, and cook for about a minute. Slowly pour in 2 cups of milk while whisking constantly until the gravy thickens and bubbles. Season with salt and plenty of black pepper. Slather those crispy steaks generously with the creamy pepper gravy and serve alongside hot buttermilk biscuits. Add mashed potatoes or fried eggs if you’re feeling extra. This crispy, tender, gravy-soaked classic comes together in under 45 minutes and delivers pure comfort on a plate. A meal fit for modern man. 🇺🇸

🚫👁️Drinks on Saturday🇺🇸

195,596 görüntüleme • 4 ay önce

Here is the recipe for "Bang Bang Chicken": 🍗💥 Ingredients: Chicken: 300g chicken tenders (roughly 6) 1 egg 30g flour 50g cornflakes 1tsp garlic powder 1tsp onion powder Salt & pepper 10 sprays cooking oil Bang Bang Sauce: 100g 0% fat Greek yogurt 30g sweet chilli sauce 1 tsp sriracha 20g honey 5g extra sweet chilli sauce per tender Method: 1. Season your chicken tenders with salt, pepper, garlic powder and onion powder. 2. In 3 separate bowls add an egg (whisked), flour and crushed cornflakes. 3. Dip each tender until coated into flour, then egg, then cornflakes. 4. Add coated tenders to air fryer and add spray oil 5. Air fry at 200 degrees C for 15 minutes 6. Meanwhile, in a small bowl add the sauce ingredients above and mix well with a spoon 7. Smear on extra sweet chilli sauce on each tender before dipping in the bang bang sauce. Nutrition information per 3 fillets: Calories: 477 Protein: 50g Carbs: 58g Fat: 5g
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Here is the recipe for "Bang Bang Chicken": 🍗💥 Ingredients: Chicken: 300g chicken tenders (roughly 6) 1 egg 30g flour 50g cornflakes 1tsp garlic powder 1tsp onion powder Salt & pepper 10 sprays cooking oil Bang Bang Sauce: 100g 0% fat Greek yogurt 30g sweet chilli sauce 1 tsp sriracha 20g honey 5g extra sweet chilli sauce per tender Method: 1. Season your chicken tenders with salt, pepper, garlic powder and onion powder. 2. In 3 separate bowls add an egg (whisked), flour and crushed cornflakes. 3. Dip each tender until coated into flour, then egg, then cornflakes. 4. Add coated tenders to air fryer and add spray oil 5. Air fry at 200 degrees C for 15 minutes 6. Meanwhile, in a small bowl add the sauce ingredients above and mix well with a spoon 7. Smear on extra sweet chilli sauce on each tender before dipping in the bang bang sauce. Nutrition information per 3 fillets: Calories: 477 Protein: 50g Carbs: 58g Fat: 5g

J∅kër Kîng 👑

514,324 görüntüleme • 10 ay önce

We’re in bowl season so I’m sharing one of my favorite recipes in one of my favorite vessels. Turkey À La King—a.k.a. Thanksgiving in a bowl— is the ultimate comfort meal. Creamy, rustic, and a family favorite in my household. So from my family to yours… 4 cups diced leftover turkey (or rotisserie chicken in a bind) 2/3 cup diced celery 2/3 cup diced onions 2/3 cup diced carrots 1/2 cup diced red/orange bell pepper 1/2 cup peas 2 garlic cloves, sliced 1/3 cup sliced black olives 4 tbsp minced parsley 2 tsp dried thyme 1 tbsp minced tarragon 3 tsp chicken bouillon powder 4 tbsp butter 4 tbsp flour 2 1/4 cups turkey stock 3/4 cup milk If you want to know how to make this solid fridge clean-out dish, head to the link in my bio!
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We’re in bowl season so I’m sharing one of my favorite recipes in one of my favorite vessels. Turkey À La King—a.k.a. Thanksgiving in a bowl— is the ultimate comfort meal. Creamy, rustic, and a family favorite in my household. So from my family to yours… 4 cups diced leftover turkey (or rotisserie chicken in a bind) 2/3 cup diced celery 2/3 cup diced onions 2/3 cup diced carrots 1/2 cup diced red/orange bell pepper 1/2 cup peas 2 garlic cloves, sliced 1/3 cup sliced black olives 4 tbsp minced parsley 2 tsp dried thyme 1 tbsp minced tarragon 3 tsp chicken bouillon powder 4 tbsp butter 4 tbsp flour 2 1/4 cups turkey stock 3/4 cup milk If you want to know how to make this solid fridge clean-out dish, head to the link in my bio!

Andrew Zimmern

22,390 görüntüleme • 11 ay önce

Thai Fried Riced Cauliflower! See full recipe below: 1 pound boneless, skinless chicken breast, cut into thin slices 1 teaspoon cornstarch 2 tablespoons oyster sauce 1 tablespoon fish sauce 2 teaspoons soy sauce 1 teaspoon sugar 1/4 cup canola oil 1 small yellow onion, finely diced 1 red bell pepper, finely diced 1 tablespoon minced ginger 5 cloves garlic, minced 1 Thai chile pepper, thinly sliced One 12-ounce package frozen riced cauliflower with lemon and garlic (4 cups), defrosted but still cold 1/2 lime 2 scallions, green and white parts, chopped 1 tablespoon chopped toasted peanuts 1/2 cup fresh cilantro leaves Toss together the sliced chicken and cornstarch in a large bowl. Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl. Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. Add the chicken and cook until just cooked through, about 4 minutes. Remove to a plate. Add the onion and red bell pepper and cook for about 2 minutes. Add the ginger, garlic and Thai chile pepper and cook for another minute. Stir in the riced cauliflower and cook 1 minute. Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes. Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.
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Thai Fried Riced Cauliflower! See full recipe below: 1 pound boneless, skinless chicken breast, cut into thin slices 1 teaspoon cornstarch 2 tablespoons oyster sauce 1 tablespoon fish sauce 2 teaspoons soy sauce 1 teaspoon sugar 1/4 cup canola oil 1 small yellow onion, finely diced 1 red bell pepper, finely diced 1 tablespoon minced ginger 5 cloves garlic, minced 1 Thai chile pepper, thinly sliced One 12-ounce package frozen riced cauliflower with lemon and garlic (4 cups), defrosted but still cold 1/2 lime 2 scallions, green and white parts, chopped 1 tablespoon chopped toasted peanuts 1/2 cup fresh cilantro leaves Toss together the sliced chicken and cornstarch in a large bowl. Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl. Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. Add the chicken and cook until just cooked through, about 4 minutes. Remove to a plate. Add the onion and red bell pepper and cook for about 2 minutes. Add the ginger, garlic and Thai chile pepper and cook for another minute. Stir in the riced cauliflower and cook 1 minute. Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes. Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.

Geoffrey Zakarian

14,493 görüntüleme • 4 ay önce