Ingredients
FOR THE BURGER PATTIES
- 1 lb ground beef, 80% lean
- 1/4 cup homemade or your favorite store bought BBQ sauce (I used a really mild sauce from Aldi, it was delicious.
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
FOR THE BURGERS
- 4 buns. I toasted my buns in a pan once the burgers were done
- 1/2 red onion, sliced into 1/4 inch rounds (about 1 round per burger)
- 4 slices sharp cheddar cheese
- Green lettuce leaves, roughly torn
- pickles
- Homemade or or your favorite store bought BBQ sauce for drizzling, about 1-2 tablespoons per burger (I BBQ Sauce of your liking
- Ketchup, as desired
- Mustard, as desired
- Instructions
- Preheat an outdoor grill or a grill pan rubbed with a little oil over medium high heat.
- In a large mixing bowl, combine ground beef, BBQ sauce, garlic powder, salt and pepper until thoroughly mixed. Divide meat into four, large and round equal portions to make the patties. Flatten to the approximate size of your burger buns. Press your thumb into the center of each patty, forming an indent, to allow for even cooking.
- Place burger patties on the grill surface or pan if cooking inside . Cook one side for about 4-5 minutes. Flip and cook the other side for about 3-4 minutes for a medium rare patty. For a medium patty, cook 5-6 minutes one side, and 4-5 minutes on the other. Add cheddar cheese on top and cook for another minute, until melted. Remove from heat and rest the patties for about 5 minutes.
- Optional: toast the buns on the grill for 2 minutes, face down, until slightly golden. Remove from heat and spread a little BBQ sauce on each bun.
- Assemble the burgers, layering as follows: Bottom bun, ketchup, mustard, green lettuce, BBQ cheddar cheese burger patties, bread and butter pickles, red onion rounds, a drizzle of BBQ sauce, and top bun. Serve immediately.
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Ingredients
Chicken:
4 large chicken breasts , cut into
Thin pieces
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
2 C cheddar cheese, grated
1 t dried parsley
1 cup of flour
2 eggs
Oil for frying, enough to cover the pan
Sauce:
1 10 ounce can cream of chicken soup
2 T sour cream
2 T butter
Instructions
1. Cut each chicken breast into Small thin pieces .
2. In a small food processor grind up the cheese and ritz crackers.
3. Pour the eggs milk, cheese and cracker crumbs into 2 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and cracker bowl. Get you oil ready for frying.
6. Sprinkle the dried parsley over the chicken.
7. Place chicken in the pan with the hot oil, cook for 12 minutes total , but you must flip every 4 minutes cooking until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Add a little parsley to the soup for presentation and Pour over the chicken. Serve with mashed potatoes or rice, two of my favorites.
And remember t means teaspoon and T means Tablespoon ❤️
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Ingredients
- 1 lb bone-in chicken thigh
- 2 tsp granulated garlic
- 1 tsp paprika
- 1 tsp oregano
- 1/4 tsp chili powder
- 1 cup all-purpose flour
- 1 small onion
- 2 garlic cloves
- 2 cups chicken broth
- 1/2 cup heavy cream
- pinch of red crushed pepper
- 2 tbsp butter
- salt and pepper to taste
- oil for frying at your discretion
- parsley for garnish or black pepper
Instructions
- Preheat oven to 425 degrees F.
- In a small bowl, combine the paprika, oregano, chili powder, and granulated garlic.
- Season the chicken with the spice mixture, salt, and pepper.
- Add the remaining spice mixture to the all-purpose flour.
- Coat the chicken with the seasoned flour, shake off any excess.
- Cook the chicken in a large skillet over medium-high heat for 4-5 minutes on each side.
- Remove the chicken from the skillet and set aside.
- Add the onions to the skillet and cook for 2-3 minutes.
- Stir in the garlic and red crushed pepper.
- Season with salt and pepper.
- Add the butter and 1 tbsp of the seasoned flour.
- Cook for 1 minute.
- Add the chicken broth and cook for 2-3 minutes.
- Stir in the heavy cream.
- Place the chicken back in the skillet.
- Place the skillet in the oven and cook for one hour.
- Garnish with parsley and enjoy!
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Ingredients
Cheesecake Cracker Base:
- 28 Graham Cracker squares
- 8 tbsp unsalted butter , melted
Cheesecake Filling:
- 1 lb cream cheese , softened . That’s 2 pkgs
- 2 tbsp plain flour (all purpose flour)
- 1 tsp vanilla extract
- 1/2 cup sour cream or heavy cream
- 1 1/2 cups sugar
- Zest of 1 lemon
- 3 eggs , at room temperature
Strawberry Topping for Cheesecake:
- 1 lb strawberries , half diced and half sliced in half
- 2 tbsp lemon juice OR water only if the berries are not sweet
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp cornstarch mixed with 2 tbsp water.. mixed well
Instructions
Preparation:
- Preheat oven to 325
- Get a 9”springform cake tin. Turn the base UPSIDE DOWN butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out of the pan a little.
- Butter and line the side of the pan.
Cheesecake Base:
- Break up crackers roughly by hand and place in a food processor.
- Blitz until fine crumbs (Note 5). Add butter, briefly blend until dispersed and it resembles wet sand.
- Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
- Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
Filling:
- Use a mixer or beater to beat the cream cheese until smooth - about 30 seconds on medium high,.
- Add flour, beat until just combined (10 sec).
- Add vanilla, sour cream, sugar and lemon zest. Beat until just slightly mixed.
- Add eggs one at a time, beat in between until just combined . Don't over beat, do not want to aerate the batter.
- Pour into prepared crust.
- Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
- Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
- Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
Strawberry Topping for Cheesecake:
- Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat.
- Simmer for 10 minutes until strawberries breakdown.
- Add corn starch and stir - it will thicken quickly.
- Add halved strawberries and cook for 1 minute to soften.
- Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
- Once cool, it should be like jam.
- Spoon onto cheesecake so it's covered with a single layer of strawberries. Flip strawberry halves so they are facedown. With the thick side up. Refrigerate 2 hours more if needed .
- Slice and serve with remaining Strawberry Sauce!
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Ingredients
- 2 pounds chicken breasts halves, boneless and skinless (about 4)
- 2 tablespoons taco seasoning, divided (or 1 store bought envelope)
- 3/4 cup chicken broth (see notes)
- 1 cup salsa
- 2 tablespoons diced green chiles (mild or hot according to your taste)
- Salt and ground black pepper to taste (optional)
If Making Instant Pot Shredded Chicken Tacos You May Need
- Corn Tortillas
- Lettuce
- Tomatoes
- Cheddar Cheese
Instructions
- Season the chicken breasts with half of the taco seasoning. Place the chicken breast at the bottom of the bowl of the instant pot (no trivet is needed).
- Add the broth, salsa, diced green chiles and sprinkle the remaining taco seasoning.
- Close the lid, seal the pot and set the vent to "sealed" For fresh or thawed chicken breasts, cook on high pressure for 13 minutes. For frozen chicken breasts, cook on high pressure for 16 minutes.
- When done, let the pressure release naturally for 5 minutes then do a quick release to get rid of any remaining pressure, open the lid and shred with 2 forks. Season with salt and pepper (optional).
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Ingredients
- 3 small potatoes
- 1/3 cup plain flour
- 1 egg
- 2 tbsp butter softened
- 1/2 cup cheddar cheese shredded
- pinch of salt
- pinch of pepper
- vegetable oil for frying
- Tsp of onion powder
- Taste to make sure it is seasoned well
Instructions
- Boil a pot of water over a high heat. Peel and wash your potatoes, then add them to the water and boil until they are parboiled (about 6-7 minutes, they should be hard to touch but easy to grate). Drain them in a colander, and run them under cold water until cool enough to hold. Grate the potatoes.
- Beat your egg in a bowl. Add the grated potatoes, flour, softened butter, onion powder, cheddar cheese, salt, pepper and then combine. Using your hands, form the mixture into patties.
- Place a splash or two of vegetable oil in a frypan and heat on medium-high. Add the patties and cook for about 3 minutes on each side, or until golden brown and crispy. Once cooked, let cool on a paper towel for a few minutes and then serve.
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