Cowboy Casserole

Cowboy Casserole is a family favorite made with seasoned ground beef in a creamy sauce, corn, cheese, and topped with crispy tater tots. It’s irresistible!

If you love easy casserole recipes, also try this Tuna Rice Casserole and this Chicken Divan Casserole.

A wooden spoon taking a scoop of cowboy casserole out of a baking dish.

Tater Tot Casserole

This is a tried and true family favorite. When you need a quick and easy recipe that everyone will love, this is the answer. From the creamy ground beef sauce all the way up to the crispy tater tots, this recipe is as deliciously cozy as it gets. It takes less than 15 minutes to assemble, so you always have time to make a homemade meal for your family. Trust me, they’ll love this one!

What is a Cowboy Casserole?

Cowboy casserole is a true crowd-pleasing recipe. It’s made by layering a creamy ground beef sauce, sweet corn, and cheddar cheese into a casserole dish. Then it’s topped with tater tots and baked until the casserole is bubbly and the tots are nice and crispy. It’s pretty hard to resist.

Crispy tater tots lined up on top of a cowboy casserole.

What do you Need To Make Easy Cowboy Casserole?

  • Ground beef: lean is best.
  • Onion and garlic: flavor!
  • Diced tomatoes: we use canned as the juices help create the sauce.
  • Sour cream: makes the sauce so creamy. You can sub plain yogurt if you’d like.
  • Corn: we use frozen corn but canned corn works, too.
  • Cheddar cheese: Use aged for the best flavor. Or try a mix of white and orange cheddar.
  • Tater tots: the crispy topping that is the best part about a cowboy casserole.

Time to Make a Casserole!

This really is such an easy recipe!

  1. First: Start by cooking the ground beef until it’s only a little bit pink. Then add some onions and garlic and let them cook until the beef is fully cooked.
  2. Next:  Mix in a can of diced tomatoes and some sour cream then season that creamy, beefy sauce with salt and pepper.
  3. Last: Once the beef is ready, you’ll put it into a casserole dish and top it with corn, cheese, and tater tots

Variations to Try

  • Protein: Swap the ground beef with ground chicken.
  • Beans: Add some black beans.
  • Topping: Use curly fries instead of the tater tots.
  • Seasoning: Add some taco seasoning for a Tex-Mex version!

4 pictures showing how to make cowboy casserole.

Can this Casserole Be Made Ahead Of Time?

Yes! This casserole can be prepared and assembled 24 hours in advance. Cover and store it in your fridge until you’re ready to bake it. You’ll want to add a few minutes to the cooking time.

Tips for Making the Best Cowboy Casserole

You might notice that the oven temperature in this recipe is quite a bit higher than some other cowboy casserole recipes. There’s a good reason for that!

We bake our casserole at the temperature that’s recommended for cooking tater tots. This ensures that the tots get nice and crispy because nobody wants soggy tater tots.

So if you want the best cowboy casserole, crank up the heat!

A white bowl filled with cowboy casserole

More Casserole Recipes to Try

Crispy tater tots lined up on top of a cowboy casserole.

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Cowboy Casserole

Cowboy casserole is a family favorite made with seasoned ground beef in a creamy sauce, corn, cheese, and topped with crispy tater tots. It's irresistible!
Course Dinner
Cuisine American
Keyword cowboy casserole, tater tot casserole
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 611kcal
Author Kristen Stevens

Ingredients

  • 1 pound lean ground beef
  • 1 medium onion minced
  • 3 garlic cloves minced
  • 1 14 ounce can diced tomatoes
  • 1 cup sour cream can be light
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups frozen corn thawed
  • 2 cups grated cheddar cheese
  • 26 ounces tater tots

Instructions

  • Preheat your oven to 425 degrees.
  • Cook the lean ground beef in a large frying pan over medium-high heat until only a little pink remains. Add the onion and garlic and continue to cook for 5 more minutes. Mix the tomatoes and sour cream into the beef then season with salt and pepper.
  • Pour the creamy beef into a 9×11 inch casserole dish. Top with the corn, then the cheese, then arrange the tater tots in a single layer on the top.
  • Bake for 25-30 minutes, or until the tater tots are crispy and brown.

Nutrition

Calories: 611kcal | Carbohydrates: 48g | Protein: 31g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 106mg | Sodium: 1232mg | Potassium: 873mg | Fiber: 4g | Sugar: 2g | Vitamin A: 616IU | Vitamin C: 15mg | Calcium: 346mg | Iron: 3mg



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Fall off the Bone Slow Cooker Short Ribs

Fall off the Bone Slow Cooker Short Ribs is a perfect hearty, satisfying, and savory dinner! Full of flavor and fork tender succulent beef, it’s a meal worth coming home to.

Serve this with a side of Dad’s Famous Mashed Potatoes, Mashed Cauliflower or Stick of Butter Baked Rice. You can serve the meat and sauce on top the sides to help sop up all the goodness as well.

Tender, juicy flavorful Slow Cooker Short Ribs with carrots

Slow Cooker Short Ribs

According to definition, short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They include a short portion of the rib bone, thus the name short rib. This cut of meat is actually pretty tough but once it reaches fork tender, it’s amazing. Your whole family will love this delicious dish!

This is why beef short ribs were meant for long, slow braising at a low heat. The longer you cook them the better they become, if you try to cook them fast, they’ll remain tough. Cooking them in the slow cooker may just be one of the best ways to get them to the perfect level of fall-off-the-bone doneness. After cooking away for hours in your crockpot, short ribs turn from chewy and tough to melt-in-your-mouth tender. They’re a perfect winter meal. Add a vegetable some rolls and your set for a hearty week day or Sunday special meal.

Slow Cooker Beef Short Ribs Ingredients

The ribs slow cooked with the sauce imparts the best flavor. You are going to love it!

  • Beef Short Ribs: 8-10 should fit nicely in your slow cooker
  • Salt and Pepper: To taste
  • Olive Oil: To Taste
  • Carrots: Use large carrots, not baby carrots. Large carrots have more flavor
  • Beef Broth: To have a good beefy flavor don’t substitute for other broth.
  • Garlic: 3 cloves minced, sounds like a lot but trust me it’s needed.
  • Tomato Paste: Imparts strong flavor without the extra water.
  • Worcestershire Sauce: Gives immense flavor
  • Italian Seasoning: One of my all time favorite spice combinations, it’s so good!

Cooking Beef Short Ribs

Quick prep work and then let the slow cooker do all the work!

  1. Sear: Salt and pepper the short ribs and sear in the olive oil in a skillet over medium high heat. Make sure to do all sides. When they have a nice golden crust on all sides place in the slow cooker and add the carrots on top.
  2. Sauce: In a small bowl whisk the beef broth, garlic, tomato paste, worcestershire and italian seasoning. Pour the sauce over the ribs
  3. Cook: For best results cook on low for 8-10 hours.

Preparing, and browning short ribs.

Tips for the Best Short Ribs

It’s really hard to mess these up, unless you don’t let them cook long enough.

  • Ribs: You can use short ribs with the bone in or without. Either will be amazing
  • Veggies: You can add onion and celery along with the meat.
  • Searing: You may be tempted to skip the searing step, Don’t! It caramelizes the surface of the meat enhancing the flavor. So good! Worth the extra time.
  • Tough:  If you short ribs turn out tough, that means that they didn’t cook long enough. Long and slow is key and they need to reach an internal temperature of 180-205 degrees F. This is when the heat is able to break down the connective tissue that makes them tough.

How to Make a Gravy

The sauce will create a mouth-watering gravy you don’t want to skip.

  1. Cool: After the meat has cooled for about 15 min in its juices remove the meat and cover.
  2. Drain: Let the drippings cool for another 5 min till the fat begins to rise. Spoon the fat off of the liquid and discard.
  3. Boil: Turn the Slow Cooker on high or you can pour the drippings into a saucepan on the stove over high heat.
  4. Thicken: Mix 2 Tablespoons of Cornstarch and 1/4 cold water together. Pour into the drippings and stir constantly till nice and thick.

Fork Tender Slow Cooker Short Ribs in a bowl with mashed potatoes and carrots.

More Beef Recipes to Love

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Fall off the Bone Slow Cooker Short Ribs

Fall off the Bone Slow Cooker Short Ribs is a perfect hearty, satisfying, and savory dinner. Full of flavor and fork tender succulent beef, it's a meal worth coming home to.
Course Dinner
Cuisine American
Keyword short ribs, slow cooker short ribs
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 People
Calories 66kcal
Author Alyssa Rivers

Ingredients

  • 8-10 beef short ribs
  • salt and pepper
  • 1 tablespoon olive oil
  • 5 large carrots sliced
  • 1 cup beef broth
  • 3 cloves garlic minced
  • 1/4 cup tomato paste
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Italian Seasoning

Instructions

  • Salt and pepper the beef short ribs. Heat a large skillet with the olive oil over medium high heat. Add the short ribs and sear each side for 1-2 minutes or until they have a golden brown crust. Remove from skillet and add to the slow cooker and add the carrots on top.
  • In a small bowl whisk the beef broth, garlic, tomato paste, Worcestershire sauce and Italian seasoning. Add to the slow cooker.
  • Cook on low for 8-9 hours or high 4-5 hours.

Nutrition

Calories: 66kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 306mg | Potassium: 363mg | Fiber: 2g | Sugar: 5g | Vitamin A: 10204IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg



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Firecracker Chicken

This Firecracker Chicken is sweet, spicy and adds a nice kick to your meal. The chicken is super tender and juicy!

Serve this restaurant worthy dish with a side of Easy Fried Rice, Vegetable Egg Rolls and Cream Cheese Wontons for a meal you’ll have on repeat.

Sweet and Spicy perfect homemade Firecracker Chicken.

Firecracker Chicken Recipe

This is a perfect marriage of sweet and spicy. It’s not too hot and it’s not too sweet. The chicken is flash fried so the outside browns beautifully. Then it finishes cooking as it marinates in the sauce. The sauce will thicken beautifully as it cooks. It is just so GOOD!

This is such an easy recipe as well. It takes time, but it’s so worth it. It comes together quickly then finishes in the oven while you get the rest of what you need to done. You will not regret trying this. You’ll give up take out and it’s better for you too. Give it a try tonight!

Baked Firecracker Chicken Ingredients

The sauce is a perfect balance of heat and sweet and that will knock your taste buds off, but not burn them off.  Your family and loved ones are going to love this!

  • Canola oil: Just enough to flash fry the chicken in.
  • Chicken Breasts: Boneless skinless make prepping a breeze.
  • Salt and Pepper: Add to taste
  • Cornstarch: Cannot sub for flour, this is the secret to amazing coating
  • Eggs: Well beaten

Making the Sauce! 

  • Buffalo Sauce: Use your favorite brand, if you want it really spicy use a hot sauce like Frank’s brand
  • Brown Sugar:This brings the sweet to the fire.
  • Water: Helps dissolve the sugar
  • Apple Cider Vinegar: Needed for that tang
  • Salt:Creates a balance in the sauce
  • Red pepper Flakes: These add extra heat, leave out if you want to

How to Make Easy Firecracker Chicken

It’s so easy and tastes so much better than take out. Now take out begins at home!

  1. Prepare: Preheat oven to 325 and cut the chicken into bite sized pieces. Season with salt and pepper.
  2. Bowls: In two separate bowls place the cornstarch, the beaten eggs. dip chicken into cornstarch then coat in egg mixture.
  3. Flash-Fry: Heat the oil in a large skillet on medium high heat. Cook the chicken till just the outside is browned. Place in a greased 9×13 pan.
  4. Sauce: In a separate bowl mix the ingredients for the sauce, pour over the chicken.
  5. Bake: Bake for 1 hour. Stirring every 15 minutes.

 

Cutting and dredging Firecracker Chicken.

Trust Me on these Tips!

This is the same method as my Baked Sweet and Sour Chicken so it shares my same tips.

  1. Method to the Madness: Make sure you first coat your chicken in the cornstarch and then the egg. This method makes the perfect breading for the chicken.
  2. Fast: Do not cook the chicken all the way through before baking.  You just want to get the chicken lightly brown on the outside, and then it bakes to perfection.
  3. Low and Slow: Baking the chicken at a low temperature will not over cook the chicken. This helps to cook the chicken all the way through and thicken up the sauce.

Flash frying and pouring sauce over Firecracker Chicken.

More Hints and Helps for a Perfect Firecracker Chicken Dish

  • Spice: You can take the heat up or down depending on your tastes. Use hot sauce or sriracha for a hotter dish. Use a buffalo sauce for a milder heat.
  • Vegetables: Add peppers, broccoli or other vegetables to the baking for variety.
  • Fruit: Add some pineapple chunks to help with the heat and give it a bit more sweetness
  • Chicken: Cut the Chicken into even bite sized pieces so it’ll cook evenly. Using thighs might result in uneven cooking as light and dark meat cook differently.
  • Pork: This recipe would also work perfectly with pork.
  • Saucey:  If you like your dish saucey, double the sauce recipe and place half on the chicken and another half on the stove in a pot at a simmer for 8-10 min till thickened.
  • Serve:  This dish is perfect on a bed of rice, stir fried veggies, quinoa or over a bed of lettuce for an Asian inspired salad.

Sweet and Spicy perfect homemade Firecracker Chicken.

Storing Firecracker Chicken Leftovers

  • Fridge: Place leftovers in an airtight container in the fridge for up to 3-4 days.
  • Freezer: This can be frozen too. Just place in a freezer safe container or bag and freeze for up to 3 months.
  • Reheat: Sweet and Sour Chicken is best reheated on the stove. Reheating it in the microwave can make the chicken rubbery and overcooked. Place leftovers in pan on the stove top and heat on medium heat, stirring often, till heated through

Sweet and Spicy perfect homemade Firecracker Chicken over rice.

 

More Easy Homemade Asian Inspiration

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Firecracker Chicken

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Amazing restaurant quality chicken that has just the right amount of sweet and the right amount of spice!
Course Dinner, Main Course
Cuisine Asian American
Keyword asian chicken, chicken recipes, firecraker chicken
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 Servings
Calories 531kcal
Author Alyssa Rivers

Ingredients

  • 1/4 cup canola oil
  • 4 chicken breasts boneless skinless
  • Salt
  • pepper
  • 1 cup cornstarch
  • 2 large eggs beaten

Sauce:

  • 1/3 cup buffalo sauce if you like more heat use hot sauce, like Frank’s brand
  • 1 1/4 cup light brown sugar packed
  • 1 tablespoon water
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes

Instructions

  • Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
  • In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat.
  • Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
  • In a medium sized mixing bowl, buffalo sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes. Pour over chicken and bake for 1 hour.
  • I stirred the chicken every 15 minutes so that it coated them in the sauce.

Notes

Updated on November 4, 2020

Originally Posted on August 6, 2013

Nutrition

Calories: 531kcal | Carbohydrates: 65g | Protein: 34g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 151mg | Sodium: 815mg | Potassium: 639mg | Fiber: 1g | Sugar: 45g | Vitamin A: 149IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg

 

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Stuffed Turkey Breast with Cranberry Stuffing

Stuffed Turkey Breast with Cranberry Stuffing and gravy – the perfect Thanksgiving meal for this year’s holiday.


Stuffed Turkey Breast with Cranberry Stuffing

This Stuffed Turkey Breast with Cranberry Stuffing is great when you don’t need to make a whole bird, such as for a smaller family Thanksgiving or Thanksgiving for two or anytime throughout the year when you want to enjoy a Thanksgiving feast. Serve this dish with your favorite Thanksgiving sides like Lemon Parsley Foil Pack Potatoes, Lightened Up Green Bean  Casserole, and Scalloped Potato Gratin.

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Slow Cooker Butternut Pear Soup

This Slow Cooker Butternut Pear Soup with a hint of ginger is vegan and dairy-free and so simple to make. Great as a starter or serve it as a meal with a salad or a sandwich.


Slow Cooker Butternut Pear Soup

I recently had dinner at my neighbor’s, and she made a butternut squash soup with hints of ginger and sweetness from pear. Her soup inspired this recipe, which is slightly adapted from this butternut squash soup. The results were wonderful – a perfect addition to your holiday table. For some other variations on butternut squash soup, try my Butternut Squash Soup with Sage and Coconut Curry Butternut Squash Soup.

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White Chicken Chili

White Chicken Chili is loaded with beans, chicken, green chilies and the most luscious creamy broth. A twist on a classic that’s perfect for a cold day. Serve it up with corn bread and a salad and your set for a satisfying comfort meal.

When someone says they’re having Chili they think of recipes like The Best Chili Ever or Instant Pot Chili, but this Chicken White Chili is going to surprise and wow your friends and family.

Creamy, savory, hearty White Chicken Chili.

White Chicken Chili Recipe

There’s nothing better than a bowl of hearty soup on a cold day. This white chicken chili is loaded with flavor and texture, and it’s ready in just 30 minutes! Serve this white chili with a variety of toppings or a side of cornbread for a meal the whole family is sure to love.

It’s such a different kind of chili and perfect for those who aren’t fond of beef or can’t tolerate the acid of tomatoes, but love that chili flavor. The creamy broth is deceptively spicy and mild at the same time. It’s a satisfying Mexican zesty soup that will warm you from the inside out.

White Bean Chicken Chili Ingredients

Nothing super fancy here combine for a fantastic flavor!

  • Olive Oil: To sauté the chicken onion and garlic
  • Onion: Chop the onion
  • Garlic: Minced garlic is best for flavor distribution
  • Chicken: You can use skinless boneless chicken breasts or thighs
  • Cumin: Classic Mexican seasoning
  • Coriander: Adds a wonderful flavor
  • Salt and Pepper: add more or less to taste
  • Chicken Broth: Can substitute vegetable broth
  • Green chilies: Canned chopped green chilies drained
  • White Beans: White beans are often called Great Northern beans
  • Sour Cream: This adds a deep richness and creaminess

Making Easy White Chicken Chili

Super easy for such a marvelous soup!

  1. Sauté: Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes until translucent.
  2. Add: Put the chicken in the pot along with the cumin, coriander, salt and pepper.
  3. Cook:, stirring occasionally, until chicken is cooked through, approximately 5 minutes.
  4. Add: the chicken broth, green chiles and beans to the pot; bring to a simmer.
  5. Cook: for 10 minutes. Remove the pot from the heat and whisk in the sour cream.
  6. Serve: immediately with toppings of your choice.

Making creamy, savory, hearty White Chicken Chili.

Tips and Variations for the Best Chili

  • Dice: Keep your chicken the same bite sized pieces to cook evenly.
  • To Drain or not to Drain: This recipe calls to drain your green chilies but I often don’t. I like the extra kick of spice it adds to the broth. There isn’t that much to drain off either, so it’s easier to just dump it all in.
  • Heat: If you really want to spice it up you can use medium or hot chilies or even canned diced jalapenos
  • Toppings: Cheese, sour cream, avocado, cilantro, tomatoes, corn and tortilla strips are all favorite toppings.
  • Beans: I like to use the smaller great northern beans but you can also use white kidney or cannellini beans if you prefer.
  • Slow Cooker: To use a slow cooker, add everything to the slow cooker except the sour cream and cook on high for 4-6 or low 8-10. When done turn it off and add the sour cream, let it sit for about 10 min till heated through.
  • Instant Pot: Cook in the instant pot add everything but the sour cream and beans. Cook on manual for 20 min. Natural release for 10 min. Remove the chicken and shred. Return to the pot and add beans and sour cream. Allow to heat through for about 15 min and serve.

Storing Leftovers

  • Fridge: The soup keeps fantastically in the fridge for up to 5 days.
  • Freeze: You can freeze this soup. Cook as recipe instructs except do not add the sour cream. Freeze for up to 2 months. Thaw overnight in the fridge. Heat on the stove top on medium till hot. Add the sour cream, stir till heated and serve.

Creamy, savory, hearty White Chicken Chili.

More Chili Recipes to Love

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White Chicken Chili

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This easy white chicken chili is loaded with beans, chicken and green chiles, all in the most delicious creamy broth. A dinner option that’s perfect for a cold day!
Course Dinner
Cuisine American
Keyword chicken chili, creamy white chicken chili, white chicken chili
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 306kcal
Author Alyssa Rivers

Ingredients

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 teaspoons minced garlic
  • 2 cups chicken, cooked rotisserie works great
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups chicken broth
  • 1 4 ounce can green chiles drained
  • 2 15 ounce cans white beans such as great northern beans drained and rinsed
  • 1 cup sour cream
  • Assorted toppings such as cheese tortilla strips, chopped cilantro and avocado.

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes until translucent.
  • Add the chicken to the pot along with the cumin, coriander, salt and pepper.
  • Add the chicken broth, green chiles and beans to the pot; bring to a simmer.
  • Cook for 10 minutes. Remove the pot from the heat and whisk in the sour cream.
  • Serve immediately with toppings of your choice.

Video

Notes

Updated on November 3, 2020

Originally Posted on December 9, 2017

Nutrition

Calories: 306kcal | Carbohydrates: 8g | Protein: 27g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 102mg | Sodium: 1762mg | Potassium: 782mg | Fiber: 1g | Sugar: 3g | Vitamin A: 435IU | Vitamin C: 32.5mg | Calcium: 113mg | Iron: 2.1mg

 

 

 



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Chicken Parmesan Rolls

These protein packed Chicken Parmesan Rolls (also know as chicken rolls) are wrapped in my easy pizza dough with marinara and mozzarella cheese, so good!


Chicken Parmesan Rolls

Here on Long Island, you can find Chicken Rolls or Chicken Parm Rolls in just about any pizzeria. It’s basically chicken Parmesan wrapped in pizza dough. They’re usually made with breaded fried chicken cutlets, which makes them anything but light. To make it healthier I used grilled organic chicken breast and my homemade yogurt pizza dough instead. These rolls turned out amazing – even my husband, who orders these all the time, agreed. If you like this you may want to try my Pizza Sausage Rolls.

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Herb and Salt-Rubbed Dry Brine Turkey

This Herb and Salt-Rubbed Dry Brined Turkey comes out so moist and flavorful, with crispy golden skin and juicy tender meat.


Herb and Salt-Rubbed Dry Brine Turkey

Want an easy turkey recipe that’s moist and flavorful? Try dry brining! Rather than wet brining a turkey, dry brining is so much easier and less messy!

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Turkey Pot Pie with Stuffing Crust

Turkey Pot Pie with Stuffing Crust is a fun twist on a turkey pot pie, made with diced turkey and veggies simmered in a creamy sauce and finished with a stuffing topping.


Turkey Pot Pie with Stuffing Crust

This Turkey Pot Pie with Stuffing Crust is a great way to get your favorite Thanksgiving foods in one meal. Plus, it’s perfect for using up leftover turkey. A mix of turkey and vegetables in a creamy sauce is covered with stuffing and baked until the crust is golden. For some other ways to use Thanksgiving turkey, try my Leftover Turkey Pot Pie Empanadas, Open-Faced Turkey Melts, and Baked Turkey Croquettes.

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Crispy Parmesan Air Fryer Chicken Tenders

Crispy Parmesan Air Fryer Chicken Tenders are crispy golden outside and tender juicy inside with hint of garlic and tons of flavor. They are perfect for a quick dinner, lunch or even snack.

These are so easy, and so good, you’re family is going to love these! Serve these scrumptious tenders with a Caesar Salad, Honey Lime Poppy Seed Fruit Salad, and Homemade Air Fryer French Fries for a well rounded satisfying dinner.

Crispy golden crust, juicy tender inside. Air Fryer Chicken Tenders

Air Fryer Chicken Tenders

Air Fryer Parmesan Chicken Tenders are one of the best ways to cook chicken. It’s juicy, tasty, crunchy and healthy. It’s the best of all things! The other winner about this dish is it’s super fast. I love things that are quick and heathy.

These are so good you will reach for them over and over. Serve these tasty vittles with your favorite dipping sauce. I’ve given you some inspiration below. Try something new, try two or three, or just experiment. They’re so easy and so good, you’ll make them again and again.

Chicken Tender In an Air Fryer

  • Chicken Tenders: Boneless and Skinless for less work.
  • White Flour: White flour will adhere best to the chicken
  • Salt and Pepper: Add to taste
  • Olive oil or Butter: Either one will produce a nice crisp and wonderful flavor
  • Garlic: Use fresh garlic for the best zing.
  • Basil: Dried basil will add flavor without burning the fresh basil
  • Paprika: Creates flavor and a bit of color
  • Panko: Panko creates a great crunch, but you can use bread crumbs too.
  • Parmesan Cheese: Finely fresh for the best seasoning

How Long to Cook Chicken Tenders in an Air Fryer

  1. Trim: If there is any excess fat on the tenders, trim it.
  2. Bowls: Set out 3 bowls. In the first one fill with the flour and salt and pepper. Second bowl fill with either the olive oil or butter and garlic. In the third bowl place the basil, paprika, panko and parmesan cheese. Stir all of the bowls to mix.
  3. Coat: Dip the chicken first in the flour mixture, then the garlic butter, then the panko mixture. Make sure to evenly and thoroughly coat each piece.
  4. Air Fry: Place the tenders in the air fryer and cook 400 for 9 min. Flip and cook for another 8-9 min or till the internal temp is 165 degrees F.

Dipping, dredging and coating of Air Fryer chicken tenders.

Tips and Tricks for the Best Chicken Tenders

  • Panko: You really want to use panko breadcrumbs instead of regular breadcrumbs. They are lighter and airier and because of that will absorb less oil and end up crispier. Breadcrumbs will work but they’ll be heavier.
  • Shake: A fun way to involve your kids in the baking is to put the panko and seasoning in a large ziploc bag. Place the chicken tenders in and let the kids shake it up.
  • Spices: You can definitely mix this up and add in different spices to your panko mixture. Italian, Mexican, Cajun, or whatever you want to mix up the spices.
  • Dry: Pat the Chicken dry before you dredge it. It’ll help all the goodness stick together.
  • Press: To help your coating stick press the crumbs on to the chicken strips.
  • Crowding: You don’t want to overcrowd the air fryer. They shouldn’t touch to allow for maximum air flow and they’ll cook nice and even.
  • Do not overcook the tenders. Otherwise, they become dry.
  • Over Cooking:  This is a no no. Use a meat thermometer and test them before you think they are done to make sure you don’t over cook them. You are looking for a temp of 165 degrees.

Crispy golden outside, juicy tender inside, Air Fryer Chicken Tenders.

Storing and Reheating

  • Fridge: Store leftover tenders in an airtight container or large resealable bag in the fridge for 3-4 days.
  • Freeze: Freeze these after they have cooled completely. To keep from sticking line them on a baking sheet for 2 hours then transfer for them to a freezer safe bag or container. Freeze for up to 3 months.
  • Reheat: To keep them crispy reheat in the air fryer. Heat at 375 for 5-10 minutes, flipping half way through, till hot.

Crispy golden Air Fryer Chicken Tenders being dipped in honey mustard sauce.

Dipping Sauce Recipes

These will go with any sauce you desire, but try a homemade sauce for good measure!

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Crispy Parmesan Air Fryer Chicken Tenders

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Crispy Parmesan Air Fryer Chicken Tenders are crispy golden outside and tender juicy inside with hint of garlic and tons of flavor. They are perfect for a quick dinner, lunch or even snack.
Course Dinner
Cuisine American
Keyword air fryer chicken tenders, chicken tenders
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 4 People
Calories 284kcal
Author Alyssa Rivers

Ingredients

  • 1 1/4 pounds chicken tenders boneless skinless
  • 1/2 cup white flour
  • Salt and Pepper
  • 6 tablespoons olive oil or melted butter
  • 3 teaspoons minced garlic
  • 1 teaspoon dried basil
  • 1/4 teaspoon paprika
  • 1 cup Panko
  • 2/3 cup Parmesan cheese freshly grated

Instructions

  • Trim the fat from the tenders. Set out three bowls. Fill one with the white flour, about 1/4 teaspoon pepper, & about 1/2 teaspoon salt. Stir. Fill the next bowl with the olive oil or butter and minced garlic. Stir. Place the basil, paprika, Panko, and parmesan cheese in the last. Stir.
  • Place the tenders in the flour mixture, then the garlic oil, then the panko mixture making sure to evenly and thoroughly coat each piece.
  • Place the tenders in the basket of the air fryer.
  • Cook at 400 degrees for 9 minutes and then flip the tenders and cook for another 8-9 minutes or until the internal temperature of the chicken reaches 165 degrees F.
  • Remove and enjoy immediately with the dipping sauce!

Nutrition

Calories: 284kcal | Carbohydrates: 24g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 91mg | Sodium: 275mg | Potassium: 586mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg



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