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Looking for a healthier thanks to make chicken Parmesan? we've it! This Fryer water recipe for chicken Parmesan is everything you're keen on about genuine but healthy. The chicken is good and juicy and therefore the Parmesan layer is crispy. this is often a simple dinner in your Fryer water and therefore the whole family will like it.

My family love chicken Parmesan But until I got our air frypan , I never made it because the frying breaded chicken was a hassle and not the healthiest of the dinner.


I have made Crock Parmesan chicken pots, chicken Parmesan Burgers and therefore the Parmesan Crusted chicken, but sometimes we would like the classic chicken Parmesan with Super crispy crust as you get within the restaurant. You know, really delicious but very unhealthy either? We loved it, but it had been a pain to form and fried during a lot of oil so so far it hasn't gone – for dinner at our house.

It all changed now that we've an air frying pan! Now we will make juicy chicken with crispy Parmesan crust which tastes like traditional chicken Parmesan but without all the oil and chaos. I hate oil squirt on the stove!

Without all the oil, water Fryer chicken Parmesan is far healthier, but you never guess because it tastes just like the original. Plus, it's quick and straightforward to make! you only need a couple of simple ingredients and quarter-hour to urge a chicken dinner on the table. My family loves it.



  • 2 - 8 oz chicken breasts
  • ¼ c. shredded Parmesan not grated Parmesan
  • 1 c. Italian style bread crumbs
  • 2 eggs whisked
  • ½ c. marinara sauce
  • ½ c. mozzarella cheese


  1. Set temperature on Air Fryer to 360 degrees F. Preheat 3 minutes.
  2. Cut chicken breasts in half, lengthwise and trim.
  3. Pound the chicken breasts into thinner pieces that are the same thickness.
  4. In a medium bowl mix together the breadcrumbs and parmesan cheese.
  5. In another bowl whisk the eggs together.
  6. Dip each piece of chicken in egg and then dredge in the breadcrumb mixture. Repeat with remaining pieces of chicken.
  7. Place chicken breasts in single layer inside of air fryer basket. If you are using a smaller air fryer you will need to cook in batches.
  8. Add chicken breasts to preheated Air Fryer and cook for 6 minutes. Flip the chicken breasts over and top with marinara sauce and mozzarella cheese. Air fry for an addition 3-4 minutes or until chicken reaches an internal temperature of 165 degree F.
  9. Set aside and keep warm, repeat with remaining 2 pieces


This thick, soft, and chewy Apple cookie is bound to be your new favorite cake for falling!

Have you ever had each day where you felt like nobody worked in your favor? I visited the shop early to urge some groceries and had to figure within the kitchen testing recipe. After some unsuccessful prescription attempts, i might throw a towel once I saw some apples and a grain container sitting on my table.


I immediately gathered some oatmeal pastry ingredients and made a batch, then threw in some chopped apples. After this out of the oven, I felt like I had finally a winning recipe. But once I took a baking bite? I immediately knew I had a winning recipe!

I won't admit what proportion cake I actually eat, but lets just say I even have to require the remainder to figure to urge them out of the house as quickly as possible.

Just like a number of my other cake recipes, I let the dough cool within the fridge for about half-hour. Not only makes the dough a touch easier to figure with, but the cakes also bake thicker too.



  • 1 cup (125 grams) all-purpose flour (spooned & leveled)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115 grams) unsalted butter, softened
  • 1/2 cup (100 grams) light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cup (175 grams) old-fashioned rolled oats
  • 1 medium apple (120 grams) peeled, cored, and chopped into small pieces


  1. In a large bowl, mix together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
  2. Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar until smooth. Add in the egg and vanilla, making sure to mix well after each ingredient.
  3. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Mix in the oats, then the chopped apple until fully combined.
  4. Cover and refrigerate the dough for at least 30 minutes.
  5. Preheat oven to 350 degrees. Line baking sheets with parchment paper or a silipat mat.
  6. Remove the dough from the refrigerator and scoop two tablespoon sized pieces of dough onto the prepared baking sheets.
  7. Baked at 350 for 12-14 minutes.
  8. Remove from the oven and allow to cool on the baking sheet for about 5 minutes, then transfer the cookies to a wire rack to finish cooling.


Instant Pot Chicken Curry may be a cozy dish that's filled with flavor. it is easy to form from pantry Staples and is suitable for Paleo, keto, low carb and gluten free diets. Post includes Weight Watchers points.

This is an easy quite Indian chicken curry which is extremely easy to form then beautiful that you simply will end up saying i want to make this a day .


There's no got to order Takeaway once you can prepare your own simple homemade curry. I make curry very often – egg curry, shrimp curry, mushroom curry – but I admit this Instant pot Chicken Curry recipe could be my favorite. Why? Good.

This is a moment pot curry. i'm convinced that everything is simpler within the Instant pot. With a couple of simple steps, you'll have this curry recipe whipped up in no time.

This is a simple recipe. See above about using the moment pot. All you would like for this recipe are going to be wiped out the moment pot insert.



  • 2 tbsp coconut oil
  • 2 onions peeled and finely chopped
  • 1 cinnamon stick
  • 8 cloves
  • 1.1 kg (2.5 lbs) skinless chicken breasts chopped into bite sized pieces
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tbsp curry powder
  • 1 tsp garam masala
  • 1 tin finely chopped tomatoes
  • 1 tin full fat coconut milk the coconut water and the coconut cream settled on the top divided
  • Salt
  • Chilli to taste optional


  1. Instant Pot Chicken Curry
  2. In sauté mode, add the coconut oil to the inner pot of the Instant Pot. Wait till hot, then add the onion, cinnamon stick and cloves and sauté for 5-7 mins. You can add 2 tbsp of water to avoid burning the onion.
  3. Add the chicken pieces and brown them for a couple of mins.
  4. Switch off the sauté mode and add the garlic ginger, curry powder, garam masala, chopped tomatoes, the water bit of the coconut milk, salt and chilli (if using) and mix.
  5. Cover your Instant Pot and set the valve to the SEALING position.
  6. Select the manual setting, make sure the pressure is set to high and set the timer to 5 mins.
  7. Cook till done then let the steam release naturally before opening.
  8. Switch to sauté mode, stir in the coconut cream and sauté for 2 mins.
  9. Switch off and adjust seasoning, remove the cinnamon stick and serve.
  10. Slow Cooker Indian Chicken Curry
  11. Sauté the onion, cinnamon stick and cloves in a frying pan for 5-7 mins. You can add 2 tbsp of water to avoid burning the onion.
  12. Add the chicken pieces and brown them for a couple of mins.
  13. Mix in the garlic ginger, curry powder, garam masala, chopped tomatoes, the water bit of the coconut milk, salt and chilli (if using) and switch of the heat.
  14. Transfer the chicken curry mix into your slow cooker and cook on low for 5-6 hrs or on high for 3-4 hrs.
  15. When done stir in the coconut cream, adjust season, let cook for a few more mins until warmed through and serve.


This is a simple hamburger casserole may be a crowd please and therefore the kids go crazy thereon so win-win in our family. it's become orderly within the dinner rotation.

It is also very versatile. you'll add can cream mushroom soup and make it more Creamy. you'll add taco condiment and a few Salsa and make it a taco tator tot casserole. the chances are limitless with this easy tatortot casserole recipe.


Now before you start! confirm you've got a pleasant 9 × 13 dish casserole. Amazon has some purchasable now! Or if you would like to form clean the wind try using one among these foil pans. they're great because you only throw them away once you are done. We use them often so assistance on those crazy busy nights.

It is easy to form . Remember, you'll juice up this easy TOT tator casserole recipe and make your own recipe. i really like it just the way it's , but there are a couple of alternative ways you'll change this easy casserole and make it a completely different idea dinner.

If you're keen on freezer cooking This casserole may be a fully friendly freezer. you only create the casserole as directed. plow ahead and add the above cheddar before cooking. Then cover with foil and freeze. once you are able to cook, leave it to melt completely. Then baked for half-hour until heated and melted cheese.



  • 2 lbs ground beef
  • 1/2 onion (chopped)
  • 1/8 cup Worcestershire sauce
  • 1 tablespoon steak Seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • (1) 32 oz. bag of tator tots
  • 8 oz shredded Monterey jack cheese
  • 8 oz shredded Cheddar Cheese


  1. Brown the ground beef. Add in the chopped onions and cook until soft.
  2. Stir in the steak seasoning, salt, pepper and Worcestershire sauce.
  3. Place at the bottom of the greased 9x13 baking pan.
  4. Spread out the Monterey jack cheese over the ground beef.
  5. Place one layer of tator tots over the casserole.
  6. Baked at 375 degrees for 25 minutes uncovered.
  7. Sprinkle with the shredded cheddar cheese and put back in the oven until melted.
  8. Serve immediately with your favorite burger toppings.
  9. Add more onions, tomatoes, bacon, or pickles! The possibilities are endless!


Perfectly golden, soft, and juicy without skin, the boneless chicken thighs are prepared on the stove. This delicious Pan sting chicken thigh makes for an exquisite meal that's surprisingly easy, and therefore the sauce pans are amazing!


Fast enough to possess dinner, or maybe a banquet , this top chicken thigh cooker recipe is all about technique.

Cooked in vegetable oil and topped with butter, garlic and chicken stock produces crispy, yet soft and finger-licking good chicken thighs.

Pan seared chicken, whether it's breast chicken or chicken thighs, most frequently out dry and bland. However, this chicken top thigh cooker recipe is to vary all of it. If you're trying to find an oven recipe, skip here and see this deliciously grilled oven-roasted chicken thigh.



  • 1 1/2 tablespoons olive oil
  • 1.5 pounds (about 6 chicken thighs) boneless skinless chicken thighs (you can also use chicken breasts)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • salt and fresh ground pepper, to taste
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/2 cup low sodium chicken broth (you can also use wine or juice)
  • fresh chopped parsley for garnish


  1. Heat oil in a large skillet over medium heat.
  2. Season chicken thighs with onion powder, garlic powder, chili powder, salt, and pepper.
  3. Add seasoned chicken thighs to the skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken.
  4. Flip and continue to cook for 6 to 7 more minutes, or until no longer pink.
  5. Add butter and minced garlic; cook for about 30 seconds or until fragrant.
  6. Add chicken broth and stir around to scrape up all the crispy bits on the bottom of the pan.
  7. Continue to cook for 1 minute.
  8. Remove from heat.
  9. Garnish with fresh chopped parsley.
  10. Serve.


This Chocolate Crinkle cookie recipe may be a family favorite vacation – they're deliciously Chewy, Chocolate cookies that are super easy to form and definitely crowd-Pleaser!


I'm sure you've seen this before. I mean come on, we all have. These beautiful chocolate Cookies seem to be the mainstay on any holiday cake platter, a minimum of they are doing here. And with good reason! These chocolate Cookies are so chewy and delicious that no-one can resist them.

This Crinkle cake recipe is hard enough to ruin , even for those that aren't the simplest bakers like me!! They meet all those chewy-chocolaty-kindness-a wonderful need that creates them hot items on a cake platter. While this makes the batch size pretty good, it doesn't decide to have a left.



  • 1/2 cup oil
  • 4 ounces unsweetened chocolate, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup confectioner's sugar


  1. In a large mixing bowl beat together oil, chocolate and sugar until light and fluffy. 
  2. Add eggs and vanilla and mix until well combined.
  3. Add eggs and vanilla extract and mix until well combined.
  4. In a separate bowl combine flour, baking powder and salt  and add to the wet ingredients.
  5. Mix until just combined (don't over mix) and chill for at least a few hours (I chilled it overnight).
  6. Preheat the oven to 350 degrees. Prepare cookie pans by either greasing them or lining with parchment paper or a silicone liner.
  7. Roll teaspoons of dough into small balls and cover in confectioner's sugar. Bake for 10-12 minutes (don't over bake). Cool and serve.


This is made up of the start of the essential Vanilla Cake recipe is one that ought to be added to your repertoire. It's light, soft, and filled with vanilla flavor. Butter, moist texture makes an excellent cake for all occasions.

If you wish this version, you would possibly also want to undertake my vanilla cupcakes and a moist cake recipe. Only use egg whites, not whole eggs. Or mug my cake version for one serving! Or my cake if you'll just like the chocolate version.


The recipe starts with creaming butter and sugar together then adding eggs. Once blended well, flour is added followed by milk.

The process is straightforward to recollect which makes this easy vanilla cake easy to make . and i am sure you'll agree that this is often the simplest vanilla cake recipe!

As mentioned above, this cake uses standard pantry material. But choosing quality ingredients is that the key to tasting the large cakes with the simplest textures.


For the cake

  • 1 cup (226 g) unsalted butter, softened
  • 1 1/2 cups (300 g) granulated sugar
  • 4 eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 3/4 cups (330 g) cake flour
  • 2 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (240 ml) whole milk, room temperature

For the frosting

  • 1 1/2 cups (339 g) unsalted butter, softened
  • 5 1/2 cups (660 g) confectioners' sugar, sifted
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 6 tablespoons heavy cream, room temperature

Make the cake

  1. Preheat the oven to 350°F. Grease and lightly flour 2 9-inch round cake pans; set aside.
  2. In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla.
  3. Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture followed by the milk. Beat on medium-low speed just until combined. 
  4. Divide the batter evenly between the prepared pans. Bake for 20-30 minutes or until a toothpick inserted into the center comes out with few moist crumbs attached. Take care to not over-bake. Check the cake at 15 minutes to see how it is doing and judge the timing from there.
  5. Cool for 10 minutes. Remove from pans and cool completely on a wire rack. 

Make the frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
  2. Add half the confectioners’ sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
  3. Add the remaining confectioners’ sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
  4. Add the vanilla and salt. Turn the mixer on low speed and slowly add 3 tablespoons of the heavy cream. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. (After 2 minutes stop and scrape down the sides and bottom of the bowl then continue mixing.)
  5. Check the consistency of the frosting and add more cream, 1/2 tablespoon at a time, if needed. The frosting should be soft and spreadable but not so loose that it doesn’t hold its shape.
Assemble the cake
  1. Place one layer on a serving platter. Spread about 1/3 of the frosting over the top.
  2. Gently place the second layer on top of the frosting. Spread remaining frosting over the top and sides of the cake.

Make ahead tip

  1. Wrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator. Assemble and frost the cake within 2 days.
  2. Or layers can be triple wrapped in plastic wrap and frozen for up to 2 weeks. Leave wrapped and set on the counter to thaw slightly before use.
  3. The frosting will keep for up to 2 weeks stored in the refrigerator in an airtight container. You must let the buttercream come to room temperature by setting it out on the counter for a couple of hours, then beat it with an electric mixer if needed.
  4. Once the cake has been assembled, cover it and keep it stored in the refrigerator for up to three days. Bring it to room temperature just before serving.
  5. The frosted cake can be frozen for up to 2 months. Thaw it overnight in the refrigerator and let it come to room temperature just before serving.

Entri yang Diunggulkan


Looking for a healthier thanks to make chicken Parmesan? we've it! This Fryer water recipe for chicken Parmesan is everything you'r...