Potato Rolls

These potato rolls are light, fluffy, and absolutely delicious. They make the perfect dinner buns and are great for sandwiches and dipping into soup, too.

Complete the meal with Roast Lamb, Mashed Potatoes, and some Stuffing.

A close up of potato rolls in a pan.

Potato Buns

Dinner buns don’t get any lighter or fluffier than these potato rolls. They’re made with mashed potatoes in the dough, which keeps them unbelievably soft. You’ve probably tried potato rolls from your local grocery store or bakery so you know how good they can be. But homemade is so much better. And when you serve them still slightly warm from the oven and spread with salted butter they are little bites of heaven.

How to Make this Potato Roll Recipe?

Potato rolls are yeast bread, which means that they take a little time to make as you need to let them rise. But don’t worry, they’re very easy to make. Here’s how you do it:

  1. Make mashed potatoes with lots of butter and milk. Easy!
  2. Mix a little sugar into some of the potato cooking water (or plain warm water) then add the yeast. After a few minutes, it will start to bubble which means it’s ready to use.
  3. Now add the mashed potatoes, eggs, flour, and salt to the yeast and mix it until the dough forms. Now let it rise for one hour.
  4. Time to make the buns! Divide the dough into buns and put them in a baking dish or on a sheet pan. Let them rise for one more hour.
  5. All that you have to do now is pop them into your oven.

Making potato buns takes a little time, but it’s really easy. (Full recipe instructions are in the recipe card below.)

A tray of pull apart potato rolls.

Can I Use Leftover Mashed Potatoes To Make This Recipe?

Yes! Leftover mashed potatoes work well, however, you will need to adjust the amount of flour you use. Start by adding 2 tablespoons of extra flour at a time until the dough comes together and is no longer sticky.

Pro Tip!

Let your leftover mashed potatoes come to room temperature or warm them slightly in the microwave before using them in this recipe.

How Long Do Potato Rolls Last?

Potato rolls will last for up to 7 days. But we find that they are best eaten within 4-5 days.

What Is The Best Way To Store These Buns?

To store potato rolls, put them into a sealable container and store them on your counter.

A potato bun on a plate cut in half.

Potato Roll Variations

  • Cheesy: add ½ cup grated cheddar or parmesan cheese.
  • Herbed: add 2 teaspoons Italian seasoning.
  • Sweet: Add ⅓ cup of sugar.
  • Buns: form them into hamburger-sized buns and bake them on a tray.

How to Serve Potato Rolls

These rolls are a MUST with any big holiday meal. We’ll be serving them beside some classic honey glazed ham at Easter for sure! But they’re just as welcome at a Sunday pot roast dinner or with garlic roasted chicken with vegetables.

But it doesn’t stop there. Potato rolls make amazing sandwiches. Fill them with leftover butter herb turkey or your favorite deli meats. Or try stuffing them with the best egg salad. Or butter up a bun and dunk it into your favorite soup.

With so many delicious ways to eat potato rolls, they won’t last long!

Potato buns in a baking pan with honey butter on top.

Popular bread recipes

Potato buns in a baking pan with honey butter on top.

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Potato Rolls

These potato rolls are light, fluffy, and absolutely delicious. They make the perfect dinner buns and are great for sandwiches and dipping into soup, too.
Course Bread
Cuisine American
Keyword potato buns, potato roll
Prep Time 30 minutes
Cook Time 30 minutes
Rise Time 2 hours
Total Time 3 hours
Servings 16 rolls
Calories 184kcal
Author Kristen Stevens

Ingredients

  • 1 (15-ounce) Russet potato, peeled and quartered
  • ¼ cup softened butter
  • ¼ cup milk
  • 1/2 cup potato cooking water
  • 1 tablespoon sugar
  • 2 ½ teaspoons active-dry yeast
  • 2 large eggs
  • 4 ½ cups all-purpose flour
  • 1 teaspoon salt

Optional Honey Butter

  • 1 tablespoon butter
  • 1 tablespoon honey
  • 1 teaspoon flaky sea salt

Instructions

  • Put the quartered Russet potato into a pot and cover it with water. Bring the pot to a boil over high heat and continue to boil until the potato is soft, about 10 minutes. Reserve ½ cup of the cooking water then drain the potatoes.
  • Add the butter and milk to the potatoes and mash well.
  • Put the potato water into the bowl of your stand mixer or large mixing bowl and add the sugar. Let the water cool until it is lukewarm then add the active dry yeast. Let the yeast bloom for 5 minutes.
  • Add the mashed potatoes and eggs to the bowl and mix using a dough hook or a wooden spoon.
  • Add the flour and salt and continue to mix in your stand mixer for 2-3 minutes, or until the dough comes together into a ball. If you're mixing the dough by hand, turn it out onto your counter and kneed it for 5 minutes.
  • Transfer the dough to a lightly oiled bowl and cover tightly. Place the bowl in a warm (not hot) place for 1 hour, or until the dough has doubled in size.

Bake as pull apart potato buns

  • Divide the dough into 15 balls. Place each ball seam-side down in a lightly oiled baking dish. They will be quite close together. Cover the baking dish and let the buns rise for 45 minutes.
  • Preheat your oven to 350 degrees. Bake the buns for 30-35 minutes, or until they are golden on top and they reach an internal temperature of 200 degrees Fahrenheit.
  • Let the buns cool before removing them from the baking dish.

Bake as individual potato buns

  • Divide the dough into 16 balls. Place each ball seam-side down on a lightly oiled baking sheet, spaced 2-inches apart. Bake the buns for 20-25 minutes, or until they are golden on top and they reach an internal temperature of 200 degrees Fahrenheit.
  • Let them cool slightly before serving.

Honey Butter Buns

  • Melt the butter and honey in a small bowl. Once the buns have cooled, brush the tops of the buns with the honey butter then sprinkle with some flaky sea salt.

Notes

You can also use leftover mashed potatoes in this recipe, but you’ll need to increase the flour. Start by adding 2 extra tablespoons of flour and add more if needed until the dough is thick and sticky. Ad instead of using potato cooking water, use warm tap water.

Nutrition

Calories: 184kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 189mg | Potassium: 71mg | Fiber: 1g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg



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Beyond Breakfast: Little Ladies Soft Serve

Columbus is rich in good ice cream, from heavy-hitters like Jeni’s and Graeters to heritage brands like Johnson’s and smaller shops like Mardi Gras, Cream & Sugar, and Double Happy. These are all worth seeking out, but sometimes it’s nice when the ice cream comes to you.

A couple years ago we learned about a family-run food truck whipping up delicious (and highly Instagram-able) soft serve and sundaes, and finally last summer, when we were all looking for socially distanced treats during the pandemic, we caught up with Little Ladies Soft Serve parked outside Bleu & Fig in Clintonville.

And we pretty much haven’t looked back.



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Creamy Tuscan Garlic Shrimp

Tuscan Garlic Shrimp is the most amazing creamy shrimp dish. A creamy garlic parmesan sauce with spinach and sun-dried tomatoes creates an unforgettable restaurant quality meal right at home!

This delish dish comes together in about 30 minutes. Make a full meal and serve it with a Salad, Green Beans and Bread.

Tuscan Garlic Shrimp in a pan ready to eat.

Creamy Garlic Shrimp

If you love shrimp and a creamy garlic parmesan sauce then this recipe is going to become your new favorite! It comes from one of my top recipes,  the original Creamy Tuscan Garlic Chicken. The sauce is absolute perfection. Every single time I make it I am reminded of how good it is. This is a tried and true recipe that I use again and again!

The best part about this meal is that it is made in under 30 minutes and tastes like it came out of a five-star restaurant. The shrimp cook in just a matter of minutes and the creamy sauce on top is to die for. The addition of sun-dried tomatoes and spinach makes this sauce more unique and is perfect served over a heaping pile of pasta! This dish is absolutely fantastic. The creamy sauce in this recipe is going to blow your family away. You are going to love this meal just as much as we did!

What is Tuscan Style Food?

Tuscan food is based on the idea of poor cooking. This means simple meals that are inexpensive and could easily be made in large amounts. It is not elaborate or complicated and uses high quality ingredients and natural flavors. Lots of garlic and herbs and spinach and sun-dried tomatoes. This Creamy Tuscan Garlic Shrimp is just that.  Simple, fresh, full of flavor and can feed a lot. It is easy to double and feed any more as well. This sauce and type of cooking are so incredible, if you love this you are going to love these others. Creamy Tuscan Italian Sausage, Tuscan Garlic Scallops, Tuscan Pasta Salad, Stuffed Tuscan Garlic Chicken, and Insanely Good Creamy Tuscan Garlic Salmon. This is only the beginning, check my blog for more Tuscan inspired dishes.

What You Will Need For Tuscan Shrimp

You can use frozen or fresh shrimp and have an impeccable results. I like to buy them already peeled and deveined for faster prep.

  • Shrimp: Use large shrimp that are peeled and deveined.
  • Garlic: Minced garlic cloves.
  • Olive Oil: Adds flavor and cooks the shrimp beautifully
  • Heavy Cream: Totally worth the few extra calories. It provides a smooth rich sauce.
  • Chicken Broth: Gives flavor and breaks up the heaviness of the cream.
  • Garlic Powder: Helps provide that extra punch of garlic flavor.
  • Italian Seasoning: The Best combination of seasonings. Make your own here, and keep it handy, it goes with everything.
  • Parmesan Cheese: Freshly grated for flavor and a bit salty tang.
  • Spinach: Adds color, texture and flavor.
  • Sun-Dried Tomatoes: Use jarred sun-dried tomatoes that have been drained.

How To Make Creamy Tuscan Garlic Shrimp

This comes together in 30 minutes and then dinner is ready! Perfect for busy nights and lazy weekends.

  1. Shrimp: In a large skillet add olive oil and cook the shrimp and garlic on medium high heat for 2-3 minutes or until pink. Remove shrimp and set aside on a plate.
  2. Sauce: Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken.
  3. Add: Add the spinach and sun-dried tomatoes and let it simmer until the spinach starts to wilt.
  4. Combine: Add the shrimp back to the pan and serve over pasta if desired.

Sauteing the shrimp, making the cream sauce and adding the ingredients all together.

Pro Tips for The Best Creamy Tuscan Garlic Shrimp

Shrimp is easy to cook with and this sauce is to die for, so what are you waiting for, make this tonight!

  • Shrimp: I like to use fresh shrimp as much as I can, it brings the best flavor. You can take the tails off before you cook them so that the tuscan shrimp is easier to eat. Remember to cook the shrimp just till it’s pink all over. You do not want to overcook it, it can become rubbery. Another reason I don’t like to use precooked shrimp. It can be easily overcooked. If you do use frozen, let it thaw in the fridge or use the quick thaw method that is printed on the back of the package.
  • Heavy Cream: You really do not want to trade out the heavy cream for half and half in this dish. Half and half has added sugar for one. And it will create a thinner sauce that you will have to add a thickener too. Your creamy tuscan sauce will not be as creamy. Truly the heavy cream is the best way to go.
  • Saute: If you want a richer flavor to your shrimp sauté the shrimp in butter instead of olive oil. Oh my!
  • Spinach: I like to cut or break off the stems from the spinach so I don’t have any of the hard stem parts in my sauce. This is an extra step that you do not have to do. Just a personal preference.
  • Sun Dried Tomatoes: Use the jarred sun dried tomatoes , drain them but do not rinse them.
  • Serve: This incredible on its own but we love it served over a bowl of freshly cooked noodles.

Upclose picture to see the creamy tuscan garlic shrimp and the incredible texture.

Storing Leftover Tuscan Shrimp

This Garlic shrimp dish is best fresh, but leftovers are just as good. They will keep in the fridge for up to 4 days in a tightly covered container. Warm up slowly on the stove. Microwaving can make the shrimp rubbery if it is overheated. I do not recommend freezing this as the cream sauce will not reheat well.

Tuscan shrimp tossed with noodles in a bowl.

More Delicious Shrimp Pasta Recipes

Shrimp is super easy to cook and cooks up fast, making it a great option when you need dinner quick. It pairs super nicely with all sorts of different spices and flavors making it very versatile. Shrimp has a mild flavor that does not over power or taste fishy. It can be a bit tricky to cook in the fact you do not want to over cook it and make it rubbery. But try these tried and true recipes and you will have success every single time!

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Creamy Tuscan Garlic Shrimp

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Tuscan Garlic Shrimp is the most amazing creamy shrimp dish. A creamy garlic parmesan sauce with spinach and sun-dried tomatoes creates an unforgettable restaurant quality meal right at home!
Course Dinner, Main Course
Cuisine American, Italian, Italian American
Keyword creamy garlic tuscan shrimp, tuscan garlic shrimp
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 People
Calories 532kcal
Author Alyssa Rivers

Ingredients

  • pounds large shrimp peeled and deveined
  • 3 garlic cloves minced
  • 2 Tablespoons olive oil
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ cup parmesan cheese
  • 1 cup spinach chopped
  • ½ cup sun-dried tomatoes

Instructions

  • In a large skillet add olive oil and cook the shrimp and garlic on medium high heat for 2-3 minutes or until pink. Remove shrimp and set aside on a plate.
  • Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken.
  • Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
  • Add the shrimp back to the pan and serve over pasta if desired.

Video

Notes

Updated on March 28, 2021

Originally Posted on March 18, 2018

Nutrition

Calories: 532kcal | Carbohydrates: 12g | Protein: 43g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 519mg | Sodium: 1693mg | Potassium: 747mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1795IU | Vitamin C: 17.6mg | Calcium: 468mg | Iron: 5.4mg

 



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Chicken Bacon Garlic Alfredo Roll Ups

Alfredo Roll Ups are cheesy, perfectly portioned servings of deliciousness. This is going to be one of the best meals you will ever make!

Anything with lasagna noodles is just fun to make and delightful to eat! You have to try these favorites, Classic Lasagna, Zucchini Lasagna and Lasagna Soup!

Chicken Bacon Garlic Alfredo Roll ups on a plate.

Easy Chicken Alfredo Roll Ups

Some things I make on the blog that I really hope everyone tries. This is one of those recipes. I have already made it twice in one week. And because I loved it so much I invited my family over for Sunday dinner. They had to experience how amazing this meal was, and they could not get enough. This will turn your ordinary roll ups upside down. It is different, creamy, decadent and full of flavor!

It all started with these Alfredo Roll Ups. An early recipe on the blog that I’ve been tweaking over the years and have now perfected. The homemade alfredo sauce is absolutely perfect,  I promise you won’t find a better one out there. Then I added the bacon, because bacon makes everything better. It was a simple addition that turned these into divine individually portioned bites of heaven. This is a dish the whole family will love! I bet you will make them again and again!

Ingredients for Chicken Roll Ups

All of these ingredients can be easily found at the grocery store. I used a rotisserie chicken or use chicken from this incredible whole chicken in the instant pot recipe. So good!

  • Lasagna Noodles: Precooked but just to al dente. Drain and rinse your noodles in cold water and separate to avoid sticking together.
  • Chicken: Cooked and shredded. Rotisserie chicken works well here.
  • Bacon: Cooked and crumbled, use the air fryer for a quick way to cook your bacon.
  • Mozzarella Cheese: Grated, but shred your own to avoid cheese that has anti caking agents on it.

Garlic Alfredo Sauce Ingredients 

  • Butter: Adds a bit of salt and tons of flavor.
  • Heavy whipping Cream: Creates a creamy decadent sauce.
  • Cream Cheese: Not only adds flavor but helps to thicken it as well.
  • Garlic: Freshly minced garlic works best.
  • Garlic Powder: This will add more flavor without the chunks.
  • Italian seasoning: A great seasoning with all the best herbs. Make your own here.
  • Salt and Pepper: Add to taste
  • Parmesan Cheese: Grated fresh will give you the best flavor.

How to Make Chicken Lasagna Roll Ups

This may seem hard, but it is not! It is actually quite simple. My kids love to help me roll the noodles up, they also love to eat the filling.

  1. Prep: Preheat the oven to 350 degrees. Spray a 9×13 inch pan with cooking spray and set aside.
  2. Cook: In a large pot cook the lasagna noodles according to the package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
  3. Alfredo: In medium saucepan add butter, heavy whipping cream and cream cheese. Cook over medium heat and whisk until melted.
  4. Season: Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth.
  5. Cheese: Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
  6. Bottom of Pan: Line the bottom of the 9×13 pan with 1 cup of the alfredo sauce.
  7. Layer Noodles: Spread 2 Tablespoons of the alfredo sauce over each noodle. Take 1/8th of the shredded chicken and bacon and spread evenly over each noodle and top with about 3 tablespoons shredded cheese.
  8. Roll it: Carefully roll up each lasagna noodle and place seam side down in your 9×13 prepared pan. Repeat.
  9. Cover: Once they are all in the pan, pour the remaining alfredo sauce over the top and sprinkle with the remaining cheese.
  10. Bake it: Bake at 350 for about 30 minutes until heated through and cheese is bubbly.

Placing alfredo chicken and bacon on lasagna noodles and then rolling them up.

Tips for the Best Chicken Alfredo Roll Ups

These roll ups are absolutely divine. They are fun and different and are going to be a family favorite for sure.

  • Noodles: Make sure you cook your noodles al dente. You want them to soft and pliable but firm enough to roll. I do not recommend using no boil noodles. They just do not work with this recipe.
  • Chicken: This is a great recipe to use up extra chicken you may have from another dinner. I like to cook thighs and breasts in the air fryer to use for recipes. They both would be amazing in this recipe.
  • Cheese: Mozzarella is a classic cheese for this lasagna dish, be sure to grate your own. It will melt easier and more evenly. Other cheese you could use is provolone or gouda.
  • Alfredo Sauce: If you want a lighter alfredo you can use half and half, it will still you all the flavor and creaminess. Also try subbing out the parmesan for romano, asiago or pecorino romano.
  • Cover while cooking: If you are worried about the noodles exposed edges becoming crunchy, cover the dish with foil before placing it in the oven. Everything is already cooked so you essentially you are heating the insides. Uncover the roll ups the last 5-10 minutes to brown the cheese.

Baked chicken bacon alfredo roll ups in a pan.

Double it and Freeze!

One of the best things about this meal is that it is so easy to prep ahead of time and or freeze for another day. Since I am making one batch of these roll ups, I might as well make two. It is just as easy and i can freeze one to have later or to give away. It just makes sense.

  • Make ahead:  Make these chicken bacon alfredo roll ups up to a day ahead and place in the fridge tightly covered. When ready to bake, remove from fridge half hour before cooking. Bake for regular time and uncover the last 5-10 minutes.
  • Freeze: To freeze, make the chicken bacon roll ups and place in the pan. Tightly cover with plastic wrap and then with foil. Freeze for up to 2 months. Remove from freezer and let thaw in the fridge. Bake as directed. Note: Dairy does not freeze well so you might notice a bit of separation in the sauce. It will not change the flavor, just the look.  It is totally normal and still good to eat.
  • Leftovers: Store leftovers in the fridge for up to 5 days. Reheat in the microwave.

Scooping out a lasagna roll up out of the pan.

More Roll up Fun to Have with Your Food

Rolling your food up isn’t just a fun way to play with your food, it is a fun way to eat your food too. You can either unroll them bite by bite or just cut into them. Roll up food can include so many different foods from sweet to savory. If you want to have more fun with your food, try these tried and true roll up recipes today!

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Chicken Bacon Garlic Alfredo Roll Ups

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Chicken, Bacon, and cheese all rolled up into perfect portions and topped with the BEST homemade garlic alfredo sauce!  One of the best meals that you will make!
Course Dinner, Main Course
Cuisine Italian American
Keyword chicken alfredo roll ups, chicken bacon garlic alfredo roll ups, chicken roll ups
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 Servings
Calories 859kcal
Author Alyssa Rivers

Ingredients

  • 8 Lasagne noodles
  • 2 cups chicken cooked and shredded, I used rotisserie
  • 1 pound bacon cooked and crumbled
  • 2 cups mozzarella cheese shredded

Garlic Alfredo Sauce:

  • 1/2 cup butter
  • 1 pint heavy whipping cream 2 cups
  • 4 ounces cream cheese
  • 1/2 teaspoon garlic minced
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup parmesan cheese grated

Instructions

  • Preheat oven to 350 degrees. Spray an 9×13 inch pan with cooking spray and set aside.
  • Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
  • In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
  • Line the bottom of the 9×13 inch pan with 1 cup of the alfredo sauce.
  • Spread 2 Tbs of the alfredo sauce over each noodle. Take 1/8th of the shredded chicken and bacon and spread evenly over each noodle and top with about 3 Tbs shredded cheese.
  • Carefully roll up each lasagna noodle and place seam side down in your 9×13 prepared pan. Repeat.
  • Once they are all in the pan, pour the remaining alfredo sauce over the top and top with remaining cheese. Bake at 350 for about 30 minutes until heated through and cheese is bubbly.

Notes

Updated on March 27, 2021

Originally Posted on July 13, 2015

Nutrition

Calories: 859kcal | Carbohydrates: 25g | Protein: 26g | Fat: 73g | Saturated Fat: 38g | Cholesterol: 205mg | Sodium: 1005mg | Potassium: 302mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1741IU | Vitamin C: 1mg | Calcium: 359mg | Iron: 1mg

 



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Chicken and Waffles

Chicken and Waffles are known as soul food, these will truly feed you belly and soul! Tender fluffy waffles are topped with crunchy fried chicken and smothered in syrup of choosing!

Chicken and Waffles make a great brunch or dinner! Serve these up alongside my famous Air Fryer Fries, mouth watering Fruit Salad and fresh Strawberry Lemonade.

Syrup being poured over chicken and waffles.

Chicken and Waffles From Scratch

For my sister in law’s birthday dinner she requested chicken and waffles.  So of course I was on the hunt for the best chicken and waffles recipe.  And I found it. This is tried and true so amazing. Everyone knows that the fried Chicken at Roscoes is one of the best and has so much flavor, well I’ve been able to recreate that!  This recipe has incredible flavor and tastes just like Roscoes!  Paired with my light and fluffy homemade waffles and we had a winner winner chicken dinner on our hands. The birthday dinner was a huge success and now it’s your turn to make these incredible Chicken and Waffles!

Most associate Chicken and Waffles with the south, they call it a southern comfort food. But the actual history of where this amazing combination comes from is varied. This filling dish was made popular in L.A. and Harlem in the early 1900’s. Where ever it came from, we are just glad it did! With variations from spicy, to sweet to savory, there is no wrong way to make Chicken and Waffles, so let’s get busy!

Easy Chicken and Waffles Ingredients

  • Chicken Pieces: I used legs and thighs.
  • Buttermilk: Key to getting juicy tender chicken. If you don’t have buttermilk, make your own here.
  • Salt and Pepper: Add to taste.
  • Self-rising Flour: This has baking powder and salt already added to it which helps the breading be light and crispy.
  • Seasoning Salt: Incredible flavor all in one seasoning.
  • Salt: Regular salt to help balance the flavors.
  • Louisiana Chicken Seasoning:  This is optional, can substitute out or not use.
  • Garlic Powder: Creates great flavor and kick.
  • Onion Powder: Another way to add flavor without bulk.
  • Oil for Frying: Use a high smoke oil such as peanut oil.
  • Homemade Waffles:  Here is the link for the best waffles for chicken and waffles.
  • Honey Cinnamon Butter: Just like Texas Roadhouse butter but better!
  • Homemade Maple Syrup: Since you are making it from scratch you can customize it for your chicken and waffles.

Let’s Make Fried Chicken and Waffles!

  1. Marinate: In a large bowl add the chicken, buttermilk and salt and pepper. Marinate for at least an hour up to overnight.
  2. Dredge: In a different bowl combine the flour, seasoning salt, Louisiana chicken seasoning, garlic powder and onion powder.
  3. Prep: In a heavy bottomed skillet add 1 inch of oil to the pan. Heat to 350 degrees.
  4. Coat: Take the chicken out of the buttermilk and coat with the flour mixture. Add to the oil to pan.
  5. Fry:  Fry for about 4 minutes on each side until golden brown and 165 degrees internal temperature.
  6. Waffles: Make the waffles according to the instructions. Top the waffles with the chicken and serve with honey cinnamon butter and maple syrup if desired.

Marinating, breading and frying chicken.

Tips For The Best Chicken and Waffles

Seriously, this is one of the best combinations of foods, that sound like they should not go together. Waffles are a breakfast food and fried chicken is a dinner food. However these two got together, we are just glad they did. It is a fun meal that makes for good conversation.

  • Brine: To get the juiciest and most tender chicken, marinate the chicken in the buttermilk brine for at least 6 hours but no more than 24 hours.  This will take planning but it will be so worth it. Through it together in the morning or the night before and then cook it up.
  • Chicken: I used legs and thighs in this recipe because they stay tender and moist the best. You can also use chicken breast tenders or wings. I do not recommend using a full breast as they take longer to fry and can dry out easily.
  • Coat it Well:  Really coat the flour well trying to get it completely covered. This will create that yummy crunchy coating.
  • Don’t Overcrowd: Do not fry too many pieces at once, they won’t cook evenly and it will drop your oil temperature down too low to fry properly. Use a frying thermometer if you have one.
  • Let it Rest: After you have dredged the marinated chicken in the flour set it on a wire rack and let it rest for 15 minutes. This will allow the flour to really set into the nooks and crannies of the chicken. This way the flour coating doesn’t fall off as much in the frying process.
  • Cook Chicken First: It is so much easier and better to try to keep the chicken warm while you cook the waffles then the other way around. Heat your oven to 200 degrees and place the chicken on a wire rack on a cookie sheet and place in the oven when done frying. This will keep the chicken warm while waffles cook.

Mixing the eggs and dry ingredients for waffles and then pouring the batter in a waffle iron.

How To Serve Homemade Chicken and Waffles

There are multiple ways to serve chicken and waffles and none of them are wrong. It all depends on what you prefer, sweet, spicy, savory or all of the above.

  • Sweet: Straight up maple syrup or honey are favorite toppings for those who love the sweet combination. Adding the cinnamon honey butter also adds a bit of sweet and that lovely hint of cinnamon.
  • Spicy: If you like a little bit of heat add chili powder or even better chipotle chili powder to some of your honey or maple syrup and pour over it. You can also add a bit of your favorite hot sauce to the mix.
  • Savory: The Pennsylvania dutch serve their chicken and waffles with gravy. A basic chicken gravy, white gravy or flavored with a bit of spicy mustard all are awesome!

Storing Leftovers

  • Waffles: Leftover waffles that you will eat right away can be placed in a bag and kept at room temperature. You can also store leftover waffles in the freezer for up to 2 months.
  • Chicken: Keep leftovers in the fridge for up to 4 days. Reheat in the microwave or oven. Chicken can also be frozen and kept for 2 months. Thaw in the fridge and reheat as desired.

Chicken and waffles on a plate with cinnamon butter, syrup with a bite on a fork.

More Chicken Recipes to Try

Chicken is a favorite in our household. It doesn’t matter how I cook it usually, they all love it. It is so versatile. Just about every cuisine out there has chicken dishes that amazing. Italian, Mexican, Chinese, and I could keep going. Chicken is a fairly healthy protein that is a go to for those who are striving to be healthier. When you need a good dinner that is filling and delicious reach for one of these favorite chicken recipes.

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Chicken and Waffles

Chicken and Waffles are known as soul food, these will truly feed you belly and soul! Tender fluffy waffles are topped with crunchy fried chicken and smothered in syrup of choosing!
Course Dinner, Main Course
Cuisine American
Keyword chicken and waffles
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 People
Calories 911kcal
Author Alyssa Rivers

Ingredients

Chicken

  • 2 pounds chicken pieces (I used thighs and legs)
  • 3 cups butter milk
  • salt and pepper
  • 2 cups self-rising flour
  • 2 Tablespoons Seasoning Salt
  • 2 Tablespoons salt
  • 1 teaspoon Louisiana chicken seasoning optional
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • oil for frying

Waffles

  • 2 large Eggs
  • 1 ½ cups Milk
  • ½ cup Vegetable Oil
  • 2 cups Flour
  • 4 teaspoons Baking Powder
  • 1 teaspoon Vanilla
  • 1/4 teaspoon Salt

Instructions

Making Chicken

  • In a large bowl add the chicken, buttermilk and salt and pepper. Marinate for 1 hour or overnight.
  • In a large bowl combine the flour, seasoning salt, salt, Louisiana chicken seasoning, garlic powder and onion powder.
  • In a heavy bottomed skillet add 1 inch of oil to the pan. Heat to 350 degrees.
  • Take the chicken out of the buttermilk and coat with the flour mixture. Add to the oil to fry.
  • Fry for about 4 minutes on each side until golden brown and 165 degrees internal temperature.

Making the Waffles

  • Preheat your waffle iron. In a medium sized mixing bowl beat the eggs.
  • Add in milk, vegetable oil, flour, baking powder, vanilla and salt. Mix until combined.
  • Spray waffle iron with cooking spray. Pour about 1/4-½ cup batter in the waffle maker and cook until golden brown. Serve with homemade maple syrup and cinnamon butter if desired.

Nutrition

Calories: 911kcal | Carbohydrates: 111g | Protein: 26g | Fat: 40g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 7394mg | Potassium: 976mg | Fiber: 4g | Sugar: 14g | Vitamin A: 581IU | Vitamin C: 1mg | Calcium: 529mg | Iron: 5mg

 



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Brown Butter Garlic Fried Gnocchi

Brown Butter Garlic Fried Gnocchi are tender morsels tossed in a buttery herb sauce you are going to love! Super easy and quick, this is a perfect dish for busy nights!

Gnocchi is so flavorful, easy to cook and fun to eat. Try these amazing gnocchi recipes; Spinach, Sausage and Sage , Chicken and Sausage Tomato.

Fried gnocchi with browned butter in a skillet.

Pan Fried Gnocchi

You guys! This brown butter garlic fried gnocchi is one of the easiest and tastiest dishes yet! Tender soft pillowy gnocchi is fried in olive oil till it has a golden crisp crust, but still tender inside. Then butter is melted and cooked till it starts to brown giving you that nutty salty flavor that is divine. Add in some garlic and thyme and voila! You have a meal fit for royalty. Super simple, and super delicious! This is my kind of meal!

You might want to double this recipe, I found that I could have eaten half of this by myself, so you might want to double it. Serve this insanely delicious gnocchi with a nice caesar salad, or roasted asparagus, or beans and some garlic cheesy bread and you are set! This is going to change your weekday dinner plans, or make it for a romantic dinner for two. Either way you have to try this recipe.

What is Gnocchi?

Pronounced nyow·kee, it comes from Italy and is not, as some believe, a pasta. Gnocchi is actually a dumpling and is typically made from cooked mashed potatoes, flour and maybe eggs to form a dough. The dough is then rolled out into long pieces, cut into bite sized and then pressed with a fork to form its classical ridges. These ridges are meant for soaking up and holding on to sauces. Despite not being a pasta, it is often used like one, you can often substitute noodles with gnocchi in many dishes. When cooked correctly, they are light, airy and soft. Perfect for sauces, like this browned butter garlic. Gnocchi also pairs beautifully with Marinara, Pesto, Alfredo or a Creamy Vodka Sauce.  You can find gnocchi made from other ingredients as well, but for this recipe we will use the most popular potato based gnocchi. 

Ingredients for Brown Butter Garlic Fried Gnocchi

Look for gnocchi on the shelf with the other pastas. Shelf stable gnocchi is a bit firmer and will hold up better to the frying than fresh. Fresh is fine if that is all you can find, but it might fall apart as you saute it so toss it gently.

  • Olive Oil: This is the ideal oil for frying the gnocchi, high enough smoke point and adds a bit of flavor.
  • Gnocchi: Use potato gnocchi for this recipe.
  • Unsalted Butter: You cannot substitute the butter for something else. It won’t brown and create that incredible nutty flavor otherwise.
  • Garlic: Mince your garlic for best flavor.
  • Fresh Thyme: I highly recommend using fresh here instead of dried.
  • Parmesan cheese: Grate your own cheese. It tastes so much better.

Making Incredible Fried Gnocchi with Brown Butter

This one of the easiest recipes ever, and it yields one of the fanciest dishes too! It looks and tastes like you ordered it from a fancy Italian restaurant, only its better!

  1. Fry: In a medium sized skillet over medium high heat add the olive oil. Add in the gnocchi and fry until for a few minutes until golden and crisp. Remove the gnocchi from the skillet and set aside.
  2. Butter: Add in the butter, whisk until it starts to froth and turn brown.
  3. Toss: Remove from heat and add the garlic and thyme. Add the gnocchi back to the butter and toss. Top with parmesan cheese.

Frying the gnocchi, browning the butter and tossing it all together.

Browning Tips!

Don’t be scared by browning butter, it is super simple and foolproof if you follow these tips. To get the best browned butter you really need to use unsalted butter. There are several reasons you want to use unsalted butter. First, unsalted butter is going to be fresher. Salt acts as a preservative so salted butter will have a longer shelf life, meaning unsalted will be fresher.  Second, because you use unsalted you can control the amount of salt in your sauce, which is a good thing. Third, salted butter will foam up more than unsalted which can make it hard to see when the butter is the color you want it to be.

  • Use a light colored pan:  You want to be able to see the brown bits form at the bottom of the pan. Using a dark colored pan will prevent you from seeing when the those have formed and this is a key clue to when your butter is done. Those dark specks are the toasted milk solids that bring the flavor, so don’t leave them behind.
  • Don’t Stop Stirring: This will make sure your butter cooks evenly and will help it from going from brown to burnt too fast, which can happen.
  • Cut the butter into pieces: Again you want it to cook evenly and cutting it will help it do so.
  • Remove from heat and pan: Once your butter has foamed, turned golden brown and the brown specks form, you want to remove it from the heat. Transfer the butter to a different pan as well or as in this case add something to the pan. This will help the butter stop cooking so it doesn’t go from browned to burnt.
  • Smell: It should have a buttery, nutty rich smell as well.

Variations for this Easy Gnocchi Recipe

  • Herbs: Use different herbs with your browned butter if you wish. Sage, rosemary, oregano, basil all work well with this sauce.
  • Brighten: Add a squeeze or two of fresh lemon juice to brighten and add a bit zinginess to the gnocchi.
  • Spice: If you want to add a bit of spice to your browned butter gnocchi, you can add some red pepper flakes to give it a bit of a kick.
  • Leftovers: Keep leftovers in the fridge for 4-5 days and rewarm in a pan on the stove. Add a bit more butter if you need to keep it from drying out.

Fried gnocchi with browned butter in a bowl and parmesan cheese.

More Browned Butter Recipes to Love

Once you try browned butter, you are going to want to use it in and on everything! It has such a beautiful nutty, bold,  rich taste. It takes butter to a whole new level. Even better, is that browned butter works in both sweet and savory dishes, adding so much richness and flavor.  It truly is going to change the way you think about cooking with butter. Here are some tried and true recipes to get you started.

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Brown Butter Garlic Fried Gnocchi

Brown Butter Garlic Fried Gnocchi are tender morsels tossed in a buttery herb sauce you are going to love! Super easy and quick, this is a perfect dish for busy nights or unexpected guests!
Course Side Dish
Cuisine Italian
Keyword fried gnocchi, pan fried gnocchi
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 People
Calories 369kcal
Author Alyssa Rivers

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 pound potato gnocchi
  • 1/4 cup butter
  • 3 cloves garlic minced
  • 1 teaspoon fresh thyme
  • 1/2 cup parmesan cheese shredded

Instructions

  • In a medium sized skillet over medium hight heat add the olive oil. Add in the gnocchi and fry until golden for a few minutes until golden and crisp. Remove the gnocchi from the skillet and set aside.
  • Add in the butter. Whisk until it starts to froth turns brown.
  • Remove from the heat and add the garlic and thyme. Add the gnocchi back to the butter and toss. Top with parmesan cheese.

Nutrition

Calories: 369kcal | Carbohydrates: 42g | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 686mg | Potassium: 27mg | Fiber: 3g | Sugar: 1g | Vitamin A: 476IU | Vitamin C: 2mg | Calcium: 180mg | Iron: 4mg



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Air Fryer Toasted Ravioli

Air Fryer Toasted Ravioli are crispy golden nuggets of YUM!  Perfect as an appetizer or even a meal, you are going to love these!

Appetizers are some the most delicious dishes out there. Try these tried and true favorites like this Crab Dip, Jalapeño Poppers and Spinach Artichoke Dip!

Toasted air fryer ravioli in a bowl with marinara.

Toasted Ravioli

Air fryer ravioli has a crisp golden crunchy outside, that is full of Italian flavor. And then inside is soft, warm and full of cheese. Creating these delicious finger food is super easy and really fast. So when you need a go to appetizer or even a meal, that is a bit different reach for these toasted ravioli. They will be a hit every single time! Having that crunch outside combined with the super tender inside is MUST make. You are going to love it!

Making this appetizer in the air fryer makes it even that much better. You do not have to use extra oil and fat for frying, but you will still get that fried golden taste. The air fryer cooks by circulating the air around the ravioli so cooks evenly and it will bake up fast. Ready to eat in about 15-20 minutes, you can have a delectable dish ready in no time. This is one you just have to try. It is so satisfying.

What You Need For Air Fryer Ravioli

Super easy these ingredients are easy to find. Look for Ravioli in the refrigerated section near the cheese. You can use thawed frozen ravioli as well.

  • Eggs: 2 Large eggs beaten well.
  • Italian Seasoned Breadcrumbs:  Can use unseasoned breadcrumbs and add your own Italian seasoning if you desire.
  • Parmesan Cheese: Use finely grated parmesan for best results.
  • Cheese Ravioli: Refrigerated or frozen and then thawed will both work.
  • Olive Oil Spray: Do not use cooking spray such as PAM, it can ruin your air fryer.
  • Marinara: This is optional for dipping, but oh so good. Use this homemade recipe.

How to Make Ravioli in the Air Fryer

From start to finish you can have these done in about 15-20 minutes. The fact they are so easy and so delicious is huge bonus.

  1. Whisk: In a small bowl add eggs and whisk.
  2. Combine: In another small bowl combine breadcrumbs and parmesan cheese.
  3. Dredge: Dip each ravioli into the egg mixture and then into the breadcrumb mixture.
  4. Complete: Continue with each ravioli and place into the basket of an air fryer.
  5. Air Fry: Cook at 360 degrees for 3-4 minutes. Spray with olive oil spray and flip and cook for an additional 3-4 minutes or until golden.

Seasoning ravioli and placing it in the air fryer.

Tips For The Best Ravioli in the Air Fryer

Using the air fryer for these toasted ravioli make these a healthier option than frying, but you will still get that amazing crunch and flavor. If you do not have an air fryer, no worries you can use this baked ravioli recipe and still get incredible toasted ravioli.

  • Do not Overcrowd: Air fryers work best when you do not over crowd the food inside. This way the circulating air can get all around the food and cook it evenly. You will probably have to cook the ravioli in batches.
  • Keep Warm: Keep previous batches warm in an oven heated to 200 degrees. Place on a cookie sheet with parchment paper to keep them crispy.
  • Oil spray: You will want to spray the ravioli thoroughly so that the breadcrumbs will crisp up. And you will need to spray both sides after you flip them. Avoid using cooking sprays, they have additives in them that can ruin your air fryer basket.
  • Do I need to Cook the Ravioli: You can pre-cook the ravioli, but that it is optional. It will help soften the inside even more, but if you don’t have time, you don’t have to.
  • Frozen Ravioli: You can use frozen ravioli, let it thaw on the counter. You might have to add a minute or two to the cooking time.

Air fryer ravioli in the air fryer basket.

Variations and Sauces for Ravioli

Appetizers that are customizable are some of the best. You can vary this toasted ravioli to your liking. Also create a dipping bar with all the different kinds and let everyone choose their favorite.

  • Ravioli: You can use different kinds of ravioli, meat filled, lobster, sausage etc. Whatever kind of ravioli you like will work in this toasted ravioli recipe. I would recommend a good quality ravioli that a good portion of filling for the best results.
  • Sauces: Marinara is just the beginning. You can use Pesto, Alfredo, Ranch or a melted butter with Italian Seasoning. And of course garnish with extra cheese.
  • Leftovers: Everyone loves these, so I will be surprised if you have any leftovers. But if you do, they will be just as good as when you made them fresh. Keep them in an airtight container in the fridge. Reheat in the air fryer for 2-3 minutes.
  • Freeze: Freeze cooked toasted ravioli for another day. Cool completely and freeze in a freezer bag for up to 3 months. Reheat for 3-5 minutes at 350 in the air fryer or until heated through.

Dipping toasted ravioli in marinara.

More Appetizer Recipes to Try

We love appetizers at our house, they bring lots of flavor and variety. Everyone loves to dip, scoop and snack their way to a great meal. The beauty of appetizers is you can usually create a whole meal out of them. They are the best way to try new things too. And we can eat with our hands and it is ok. Use any of these favorite appetizer recipes and you will be the hero of the party. Or you can combine several of them for a fun dinner.

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Air Fryer Toasted Ravioli

Air Fryer Toasted Ravioli are crispy golden nuggets of YUM!  Perfect as an appetizer or even a meal, you are going to love these!
Course Appetizer
Cuisine American
Keyword air fryer ravioli, air fryer toasted ravioli, toasted ravioli
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People
Calories 148kcal
Author Alyssa Rivers

Ingredients

  • 2 large eggs
  • 1/2 cup Italian seasoned breadcrumbs
  • ½ cup grated parmesan cheese
  • 1 (14 ounce) package cheese ravioli
  • olive oil spray
  • marinara sauce for serving

Instructions

  • In a small bowl add eggs and whisk. In another small bowl combine breadcrumbs and parmesan cheese.
  • Dip each ravioli into the egg mixture and then into the breadcrumb mixture.
  • Continue with each ravioli and place into the basket of an air fryer.
  • Cook at 360 degrees for 3-4 minutes. Spray with olive oil spray and flip and cook for an additional 3-4 minutes or until golden.

Nutrition

Calories: 148kcal | Carbohydrates: 11g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 429mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 1mg



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Creamy Lemon Chicken Piccata

A quick and easy one pot meal that is on the dinner table in 30 minutes! Tender breaded chicken in a creamy lemon sauce that the entire family will love!

Chicken is a favorite protein around here with its mild flavor, you can do so many delicious recipes! You have to try these favorites, Lemon Chicken, Fried Rice and Noodle Soup!

Creamy lemon piccata chicken in a cast iron skillet.

Easy Lemon Chicken Piccata

One of our favorite meals of the week was this Creamy Lemon Chicken Piccata. My favorite part was that it was a one pot meal and ready on the dinner table in 30 minutes!  It is just like the classic chicken piccata dish, but with the added lemon tang. It gives it such a fresh and delicious taste to this creamy sauce. The chicken has a delicious breading on the outside and it is perfect served over some pasta. Everyone in my family loved this meal. It had such a delicious flavor and will be one that we make again and again!

This American Italian favorite is so creamy and delicious. Piccata literally means, pounded flat and cooked in a sauce of lemon, parsley and butter. Done in one pan and in 30 minutes means you can have an incredible meal on the table in no time. Do not be scared of the capers. They really make the dish amazing. If you have never had them, this is the perfect dish to try them with. You have to try this creamy lemon piccata!

Ingredients for Lemon Chicken

Super simple ingredients come together to make an irresistible meal. Serve this with a nice green salad and some rolls and you have dinner made!

  • Chicken: Boneless skinless chicken breasts, pounded flat if needed.
  • Salt and Pepper:To taste.
  • Flour: Creates a nice breading on the chicken.
  • Butter: Adds flavor besides a frying agent.
  • Olive Oil: Also used to cook and add flavor.
  • Chicken Broth: Flavoring and adds to the sauce.
  • Lemons: Fresh whole lemons
  • Heavy Cream: Can substitute half and half, but won’t be as creamy in texture.
  • Capers: Look for these with the pickles and jarred pepperoncinis
  • Parsley: this is optional.
  • Angel Hair Pasta: Can substitute spaghetti noodles if you would like.

Making Perfect Lemon Chicken Piccata

Take the time if you need to, to pound your chicken the same size or at least thinned out. You won’t regret it. They will cook faster and more evenly.

  1. Chicken: Heat 2 Tablespoons butter and 2 Tablespoons of oil in a large skillet over medium high heat. Salt and pepper each side of the chicken breasts
  2. If They Are Thick: If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.
  3. Flour: Dredge the chicken in the flour
  4. Brown: Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
  5. Sauce: Turn the heat to medium low. Add broth juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
  6. Dish: Serve the chicken over cooked pasta and spoon the sauce over broth. Sprinkle with fresh chopped parsley.

Chicken breasts seasoned, breaded and cooked, and the creamy sauce being made.

What are Capers?

If you have never had capers before, this is the perfect introduction. Typically served alongside of chicken and salmon dishes, they add a ton of flavor. Capers are under ripened flower buds of plant known as the caper bush. The capers are picked and dried. Then they are pickled to create this tangy, salty, and briny flavor that is out of this world yummy.

These little pea sized condiments produce big flavor. A little goes a long way. Use them in salads, pasta and chicken. Because of their lemony like flavor they are favorite with fish. Give these other recipes a try that spotlight the wonders of capers. Pan Seared Scallops with Lemon Caper Sauce, Pasta Puttanesca with Chicken and Lemon Salmon Piccata. 

Upclose picture of creamy chicken piccata with lemons.

Tips and Variations for Creamy Chicken Piccata

There are a few tips and variations you can do with chicken piccata, but this recipe is perfect just the way it is.

  • Noodles: Truly any kind of pasta can be used to serve this scrumptious lemon piccata dish with. You can also serve it over steamed vegetables, rice, zucchini noodles, or anything else that seems delicious.
  • Chicken: Make sure your chicken is thin, you can pound it thin or slice it in half, either way will create the size you are looking for.
  • Flour:  You need the flour to create the great crust on the chicken and for the sauce to stick to.
  • Fresh Lemons: Do not use bottled lemon juice. It will not taste the same and could actually ruin your dish. In this recipe, keep it to the real thing.
  • Capers:  Some find the capers to salty, if you are afraid of that, just rinse the capers before adding.

How to Store Creamy Lemon Chicken Piccata

Keep this in the fridge in an airtight container for up to 4 days. Warm leftovers in the microwave. It is best to store it seperate from the pasta or whatever you are serving it with if you can.

A chicken breasts with lemon piccata sauce on a bed of noodles in a bowl.

More Chicken Recipes to Try

Chicken is so versatile. It can be used in all sorts of cuisines. American, Italian, Chinese, Mexican and everything in between. Chicken is relatively cheap protein making it an economical family friendly dish. You can boil it, fry it, grill it, bake it and roast it. And don’t forget the latest ways of cooking, instant pot and air fryer. All incredible ways to prepare chicken, so when you need a new recipe to try, look no further than here. I have you covered.

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Creamy Lemon Chicken Piccata

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A quick and easy one pot meal that is on the dinner table in 30 minutes!  Tender breaded chicken in a creamy lemon sauce that the entire family will love! 
Course Dinner, Main Course
Cuisine Italian American
Keyword chicken recipes, creamy lemon chicken piccatta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 994kcal
Author Alyssa Rivers

Ingredients

  • 4 Chicken Breasts Whole Boneless Skinless
  • salt and pepper to taste
  • 1/4 cup all purpose flour
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 1 cup chicken broth
  • 2 Lemons whole
  • 3/4 Cup Heavy Cream
  • 1/4 cup capers
  • parsley for garnish, chopped
  • 1 pound Angel Hair Pasta

Instructions

  • Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts.
  • Dredge the chicken in the flour.
  • Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
  • Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
  • Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.

Notes

Updated on March 4, 2021

Originally Posted on April 6, 2015

Nutrition

Calories: 994kcal | Carbohydrates: 98g | Protein: 66g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 221mg | Sodium: 855mg | Potassium: 1244mg | Fiber: 6g | Sugar: 4g | Vitamin A: 914IU | Vitamin C: 36mg | Calcium: 86mg | Iron: 3mg

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Incredible Crispy Parmesan Air Fryer Cod

Air Fryer Cod will change the way you eat fish! Crispy golden outside and flakey tender inside, you are going to love this!

We love fish at our house, especially when it tastes this amazing! More favorites include Fish and Chips, Baja Tacos and this Salmon.

Crispy parmesan air fryer cod with asparagus on a plate.

Air Fryer Cod Filets

Air frying fish is one of the best ways to cook this delicate tender meat.  The air fryer basket is perfect, it allows the circulating air to cook the outside and the inside while keeping the fish intact. So many times I have lost chunks down between the slats of a grill or they stick to the pan. Air frying gives you delicate delightful fish that looks and tastes better than any restaurant. The panko breading is perfectly seasoned and the cheese adds a touch of saltiness and nuttiness. It’s so easy to make and tastes just as delicious!

Air fried parmesan cod is the perfect dinner choice. It has a light mild flavor and it is good for you. Serve it up with some rice, vegetables, or potatoes and a nice salad. Perfect for a busy weekday or a nice weekend dinner. Put this air fryer cod in your recipe rotation.

Ingredients for Parmesan Cod

Fresh and basic, this Cod could not be any easier or taste any better! It is so good!

  • Cod Fillets: You can use fresh or frozen.
  • Salt and Pepper: Season just to taste.
  • Flour: All purpose or unbleached will work.
  • Eggs: Large lightly beaten.
  • Salt: Adds flavor
  • Panko: I do not recommend breadcrumbs but they will work.
  • Parmesan: Grated will stick best to the fish.
  • Bay Seasoning: A classic flavoring for fish.
  • Garlic Powder: Adds more flavor.
  • Olive oil spray: Use this only if you need it.

Making Crispy Air Fryer Cod

Super easy parmesan cod is going to become a family favorite!

  1. Cod: Pat the cod dry and salt and pepper.
  2. Breading Station: Create a breading station for the fish. In one bowl add the flour. In the second whisk together the eggs and salt. Then in the last bowl add the Panko, parmesan cheese, old bay seasoning, and garlic powder.
  3. Flour: First dip the cod in the flour.
  4. Egg: Then in the egg mixture.
  5. Panko: And lastly in the panko.
  6. Air Fryer: Spray the bottom of your basket with olive oil. Place the fish in the basket of your air fryer.
  7. Bake: Cook at 400 degrees for 10 minutes. Carefully flip the fish. Continue to cook for 3-5 minutes or until the internal temperature reaches 145 degrees.

Seasoning, and breading the cod.

Tips For Dipping and Breading Cod

Breading any food can be messy. Here is sure fire way to at least keep it manageable.

  • One hand: With one hand dip the cod into the flour mixture and coat evenly. Using the same hand dip it into the egg mixture, shake off any excess egg.  Then drop into the panko mixture.
  • The Other Hand:  Use your other dry hand to press the panko into the cod evenly and all over. Coat it well. Then you place in the air fryer basket. Repeat.

Breaded panko in air fryer basket.

Tips for the Best Air Fryer Parmesan Cod

I love cooking with an air fryer for lots of reasons but one of them is that it is hard to mess up your food. Air frying makes it easy to make luscious meals, every single time.

  • Don’t Over Crowd: Given the fish space to breath, if they are too close together, they will steam instead of “fry”
  • Cod: Use a good quality cod fillet. Fresh or frozen is fine. You don’t them too thin or the fish won’t have time to crisp up before it starts to dry out. Thaw frozen cod according to package directions. Pat both dry with a paper towel to remove any extra moisture. This will help the crust crisp nicely.
  • Oil: Using oil is optional but can help it become crispy. Use an oil only spray. Not a non-stick spray, such as pam, they have additives that will ruin your air fryer.
  • Panko: Panko bread crumbs are larger and absorb less moisture so they will produce the best crust. It will be crispy and golden. Regular breadcrumbs will not give you the same results.
  • Fish: This will work with any type of white fish and turn out amazing. Think snapper, tilapia, bass and haddock.

Cooked cod in the air fryer with wedges of lemon.

What to Serve Crispy Air Fryer Parmesan Cod with

This crispy cod is awesome all by itself but you can add to it as you like.

  • Sauce: Tartar sauce is a fan favorite. Malt vinegar, ranch, yum yum sauce, or a squeeze of lemon might be all you need.
  • Use it in: Use this fried cod for fish tacos, mix into a salad, or make a fish sandwich to remember.

How to Store Cod Filets

Keep leftovers in the fridge for 2-3 days. Reheat in the air fryer for 2-3 minutes or till heated through. It won’t have the same crunchiness but it will still be good. Crispy Air Fryer Cod is best right out of the air fryer.

Upclose picture of a fork cutting into the air fryer cod.

More Seafood Favorites

We love a good seafood recipe at our house. Even the kids love it.  Fish is a healthy protein that is good to put in your mix of recipes on a weekly basis. Some seafood is rich like lobster and some is mild and light like shrimp. Whatever you prefer to eat I have a recipe for you. Here are a few tried and true to get you started.

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Air Fryer Cod

Air Fryer Cod will change the way you eat fish! Crispy golden outside and flakey tender inside, you are going to love this!
Course Dinner, Main Course
Cuisine American
Keyword air fryer cod, cod filets, Cod Fish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Cod
Calories 303kcal
Author Alyssa Rivers

Ingredients

  • 1 pound cod filets
  • salt and pepper
  • 1/2 cup flour
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1 cup Panko
  • 1/2 cup grated parmesan
  • 2 teaspoons old bay seasoning
  • 1/2 teaspoon garlic powder
  • olive oil spray if needed

Instructions

  • Salt and pepper the cod filets.
  • Create a breading station for the fish. In one bowl add the flour. In the second bowl whisk together the eggs and salt. In the last bowl add the Panko, parmesan cheese, old bay seasoning, and garlic powder.
  • First dip the cod in the flour.
  • Then in the egg mixture.
  • And lastly in the Panko.
  • Spray the bottom of your basket with olive oil. Place the fish in the basket of your air fryer. Cook at 400 degrees for 10 minutes. Carefully flip the fish. Continue to cook for 3-5 minutes or until the internal temperature reaches 145 degrees.

Nutrition

Calories: 303kcal | Carbohydrates: 24g | Protein: 32g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 689mg | Potassium: 576mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 3mg



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Air Fryer Hot Dogs

Air Fryer Hot Dogs taste better than any grilled, boiled or game-day hot dog you have ever had! Making them in the Air Fryer is a game changer!

Serve up these summertime hot dogs anytime of the year! Have them with my famous potato salad, pasta salad or just some amazing homemade fries.

Air fryer hot dogs in a bun with mustard, ketchup and relish on a plate.

Easy and Delicious Air Fryer Hot Dogs

Air Frying is usually faster, healthier and the results are just impeccable. Hot dogs are no exception! The circulating air wraps around the hot dog cooking the inside to a tender, juicy perfection and creating perfect texture to the outside. They taste better than from the grill, boiled, or even cooked over an open flame. They are so delicious!

Now you don’t have to wait for summer to have the perfect hot dog. Any time of the year you can serve up a hot dog worthy meal right in your air fryer. Placing the bun in the air fryer with the hot dog at the end warms the bun and toasts it perfectly, without dirtying another pan or burning it in the toaster. So when your family is in need of a quick meal, or you are just craving a good hot dog, all you have to do is reach for the air fryer!

Classic Hot Dog Ingredients

With only two main ingredients you can’t get much simpler than this.

  • Hot Dogs: Pick your favorite high quality hot dog for excellent results.
  • Hot Dog Buns: Be sure to buy a bun that fits the hot dog.
  • Optional Toppings: Whatever you desire. Think ketchup, mustard, pickles , etc. See below for more ideas.

How to Make Hot Dogs in the Air Fryer

Air frying hot dogs makes these taste better than fresh off the grill and it is faster! You are going to love it!

  • Cook: Place the hot dogs in your air fryer basket. Cook at 400 degrees for 6-8 minutes.
  • Buns: For a toasty bun, add your hot dogs to your bun the last 2 minutes of cooking if desired. Top with your favorite toppings!

Hot dogs ready to cook.

Know your Air Fryer!

For the first batch of hot dogs, check after 6 minutes to see how they are doing. Some air fryers cook faster, hotter, slower or at a lower temperature. Cook the hot dogs until your desired doneness.  Use my times as a guide.

Up close picture of cooked hot dogs.

Tips For The Best Air Fryer Hot Dogs

Hot dogs are easy and a fast meal on those buys weekdays or lazy weeknights.

  • Slice or Prick Hot Dogs: Nope, you do not have to prick or slice your hot dogs before air frying. They will not explode on you. You can give them diagonal slits if you want to give them kind of a grilled look, but it is not necessary.
  • Quality Hot Dog: The better the quality of hot dog the better the flavor and taste. One of the great things about hot dogs is how cheap they are. You can make a great dinner on a budget and it will taste fantastic.
  • No Oil Needed:  You do not need to pre-oil your air fryer basket or spray the hot dogs with oil.
  • Bun: Toasting the bun in the air fryer is a must try. It creates the perfect soft bun on the inside and a slight toasty crunch to the outside.

Hot dogs in buns in an air fryer.

How to Serve your Hot and Ready Hot Dogs

There are multiple ways to eat a hot dog and everyone has their opinions. Just remember everyone is right in their opinion when comes to how to eat a hot dog.  Here are some ideas though if you need them.

Hot dogs in buns with ketchup and mustard up close.

More Air Fryer Recipes You Have to Try!

Air frying is changing the way we cook. It creates crispy crusts, juicy tender centers and it is just so easy to use. Using less oil makes foods more healthy and better for you. Air frying often is a faster way to cook too. It just creates foods with tastes and textures you cannot get any other way. Here are some of our favorite Air Fryer Recipes you have to try so you know exactly what I mean!

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Air Fryer Hot Dog

Air Fryer Hot Dogs taste better than any grilled, boiled or game-day hot dog you have ever had! Making them in the Air Fryer is a game changer!
Course Dinner, Main Course
Cuisine American
Keyword air fryer hot dogs, hot dogs
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 Hot Dogs
Calories 229kcal
Author Alyssa Rivers

Ingredients

  • 4 hot dogs
  • 4 hot dog buns

Optional toppings:

  • relish
  • ketchup
  • mustard

Instructions

  • Place the hot dogs in your air fryer basket. Cook at 400 degrees for 6-8 minutes.
  • For a toasty bun, add your hot dogs to your bun the last 2 minutes of cooking if desired. Top with your favorite toppings!

Nutrition

Calories: 229kcal | Carbohydrates: 30g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 520mg | Potassium: 120mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg



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