Recipes

This recipe is a quick and easy way to make a cheesy and flavorful snack or meal, and it’s perfect for kids who love Mexican food. You can also add other ingredients, like diced chicken or veggies, to make it even more delicious. Ingredients: Instructions:

This recipe is a healthy and easy way to make a sweet snack or dessert, and it’s perfect for kids who love cookies but also want to eat something nutritious. Ingredients: Instructions:

This recipe is a healthier and tastier alternative to fried chicken tenders, and it’s perfect for kids who love crispy and flavorful chicken. Ingredients: 1 pound of chicken tenderloins 1/2 cup of all-purpose flour 1 teaspoon of garlic powder 1 teaspoon of paprika 1/2 teaspoon of salt 1/4 teaspoon of black pepper 2 eggs, beaten 1 cup of seasoned breadcrumbs Cooking spray Instructions: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and spray it with cooking spray. In a shallow dish, mix together the flour, garlic powder, paprika, salt, and black pepper. In another shallow dish, beat the eggs. In a third shallow dish, add the breadcrumbs. Dip each chicken tenderloin into the flour mixture, shaking off any excess. Next, dip the chicken into the beaten eggs. Finally, dip the chicken into the breadcrumbs, pressing the crumbs onto the chicken to coat it well. Place the coated chicken on the prepared baking sheet. Bake the chicken in the oven for 20-25 minutes, or until it’s golden brown and cooked through. Use a spatula to remove the chicken tenders from the baking sheet and transfer them to a plate. Serve and enjoy your delicious Oven-Baked Chicken Tenders!

A classic and easy recipe for a perfect on the go lunch. This recipe calls for cooked chicken to make a more filling meal. Use bigger tortillas as they’re easier to wrap and don’t overfill or it’ll be harder to roll up. Prep time: 20 minsTotal time: 20 minsServings: 4 servingsYield: 4 wraps Ingredients 1 1/2 cups chopped cooked chicken 2 cups chopped romaine lettuce 1/3 cup Caesar dressing 1/4 cup freshly grated Parmesan cheese 1/2 cup croutons Salt, to taste Black pepper, to taste 4 large (10-inch) flour tortillas Directions Make the salad: In a large bowl, add the chicken, lettuce, Caesar dressing, Parmesan cheese, and croutons. Toss until everything is evenly coated in the dressing. Taste and season with salt and black pepper, if needed. Wrap the salad: Place a tortilla flat on a cutting board or clean work surface. Add a quarter of the salad in the center of the tortilla. Fold the left and right edges in towards the center, then tuck the side closest to you up and roll it tightly. Secure it with a toothpick, if you’d like. You could also keep the wrap seam side-down so that it doesn’t unroll. Assemble the remaining 3 wraps just like this. Serve: Cut the wraps in half or serve them whole. The chicken Caesar wraps can be wrapped in plastic wrap, parchment paper, or foil, and refrigerated for up to 2 days. Source: Simply Recipes

A deliciously cooked chicken breast is simple in an air fryer. Here’s the common cook times you can expect next time you power up your air fryer. Chicken Breast 375°F – 22 to 23 minutes Note: Results may differ on factors including air fryer size and food. Always check that meat is cooked to the proper temperature for food safety.

Getting a deliciously cooked steak in an air fryer is as easy as ever. Here’s the common cook times you can expect next time you power up your air fryer. Steak 390°F – 12 to 18 minutes Note: Results may differ on factors including air fryer size and food. Always check that meat is cooked to the proper temperature for food safety.

The newest contender to french fries. Smashed potatoes are as easy as it gets. Simply boil small potatoes, flatten them, douse in olive oil and bake. Serve along with a side dish or for breakfast with some eggs. Prep time: 5 minsCook time: 45 minsTotal time: 50 minsServings: 4 servings Ingredients 2 pounds small red or yellow ‘creamer’ or baby potatoes, rinsed or scrubbed if dirty 1 tablespoon kosher salt 4 to 6 tablespoons olive oil Freshly ground black pepper, to taste Flaky sea salt or table salt, for sprinkling Directions Pre-cook the potatoes: In a large saucepan, place the potatoes and cover them with cold water by 1 inch.Bring the water to a boil over high and add the salt. Adjust the heat to a steady simmer and cook, uncovered, for 15 to 25 minutes, or until the potatoes are easily pierced with the tip of a paring knife. (The exact time depends on the size of your potatoes, so start checking at the 15 minute mark.) Preheat the oven: Meanwhile, preheat the oven to 425ºF. Place 2 rimmed baking sheets in the oven. Drain and cool the potatoes briefly: Drain the potatoes in a colander. Line a baking sheet with a dish towel and spread the potatoes over it for 5 to 10 minutes to dry and cool. Press the potatoes: When the potatoes are cool enough to touch, set each potato on a cutting board or plate and press them with the heel of your hand to flatten them (or use the bottom of a dry 1-cup measuring cup.) You want to flatten them to about 1/4-inch thick without breaking them into too many pieces. Bake the potatoes: Remove the hot baking sheets from the oven and drizzle each with 1 tablespoon oil. Wearing oven mitts, tilt the pans so the oil spreads over the baking sheets. Arrange the potatoes over the two baking sheets, spreading them so they are not touching each other. Brush with as much of the remaining oil as you like using a basting brush and sprinkle with flaky salt.Bake for 20 to 25 minutes, or until they are golden and crispy. Sprinkle with black pepper to taste and serve hot. Source: Simply Recipes

Achieve a creamy, delicious mac and cheese without the dairy. It’s easily made with just a few simple ingredients like potato, carrot and nutritional yeast. Customize the mac and cheese with your favorite add-ins such as cajun, broccoli, or peas. Prep time: 10 minsCook time: 20 minsTotal time: 30 minsServings: 6 to 8 servings Ingredients 1/2 cup raw cashew pieces 1 cup boiling water 8 ounces Yukon gold potatoes (about 2 medium), peeled and diced into 3/4-inch pieces 1 medium carrot, peeled and diced into 1/2-inch pieces (1/3 to 1/2 cup) 1 cup water Salt, for the pasta water 1/4 cup nutritional yeast flakes 1 tablespoon miso 1 tablespoon neutral oil or mild olive oil 1 teaspoon apple cider vinegar 1/2 teaspoon garlic powder 1/8 teaspoon ground turmeric 1/8 teaspoon cayenne pepper 1 pound macaroni or your favorite pasta Directions Soak the cashews: Put the cashews in a small heatproof bowl and pour 1 cup of boiling water over them. Set aside. Boil the potatoes and carrot: Put the diced potato and carrot in a medium saucepan. Add 1 cup water, or enough to barely cover the vegetables. Cover and bring to a boil over medium-high heat. Once boiling, reduce the heat to maintain a hearty simmer and cook, covered, until the potatoes are tender, about 10 minutes. Purée the sauce: Pour the potatoes, carrots, and cooking liquid into the jar of a blender. Add the cashews and 1/4 cup of their soaking water, along with the nutritional yeast, miso, oil, vinegar, garlic powder, turmeric, and cayenne. Purée until creamy, about 1 minute. If the sauce seems too thick, add a little more of the cashew-soaking water. Boil the pasta: Put a large pot of salted water on to boil over high heat. Add the macaroni to the boiling water and cook according to package directions until al dente (tender but with just a bit of resistance when you bite in). Reserve 1/2 cup pasta cooking water, then drain and return the pasta to the still-warm pot. Mix the sauce and macaroni: Pour the sauce into the pot with the macaroni and stir to combine. Add the reserved 1/2 cup pasta cooking water to the blender and run it for about 30 seconds to coax out any sauce still clinging to the sides, then pour into the sauce. Taste and serve: Taste and adjust seasonings as necessary. Serve immediately.Refrigerate leftovers, tightly covered, up to 4 days. Add a few tablespoons of water when reheating to help smooth out the sauce. Source: Simply Recipes

The perfect soft and airy everyday bread. These milk bread rolls rely on a smart trick called tangzhong, helping them stay fresh longer. Measure out ingredients to avoid adding too much flour or too little milk, leaving you with dry rolls. Ingredients For the tangzhong 1/4 cup (30g) bread flour 2/3 cup (160g) whole milk For the dough 1/2 cup (120g) whole milk, cold 1 large egg, cold 3 cups (360g) bread flour 1/4 cup (50g) sugar 2 teaspoons (9g) active dry yeast or instant yeast 1 teaspoon kosher salt 4 tablespoons unsalted butter (57g), softened, plus more for bowl and pan For the egg wash 1 large egg 1 tablespoon water Directions Make the tangzhong: In a small saucepan, add the flour and milk, and whisk until no lumps remain. Set it over medium-low heat and cook, whisking constantly, until the mixture thickens and looks like smooth mashed potatoes, about 2 minutes 30 seconds to 3 minutes.Use a rubber spatula to scrape the tangzhong into the bowl of a stand mixer fitted with a dough hook. Add remaining dough ingredients: To the tangzhong, add the cold milk, egg, flour, sugar, yeast, salt, and butter. The cold milk and egg will cool down the hot tangzhong, so you don’t need to cool it down before adding the ingredients. You don’t need to stir the ingredients together before kneading. Knead the dough: Knead the dough on medium speed for no less than 10 minutes, until it pulls away from the sides of the bowl and it’s no longer sticky. Resist the temptation to add more flour even if the dough initially looks too wet. It will become stiff, smooth, and wrap itself around the hook after it’s kneaded. Let the dough rise: Use your hands to pull the dough off the hook, form it into a ball, and place it back into the bowl. Cover the bowl with plastic wrap and let it rise at room temperature for about 1 1/2 hours, until the dough doubles in size. Overnight rise option: Right after you knead it, pop the bowl with the dough into the fridge for up to 24 hours. When you’re ready to bake the rolls, proceed with the recipe. Meanwhile, prepare the cake pan: Lightly grease a 9-inch square cake pan with butter and line it with one 9×14-inch parchment paper. You’ll use the slings that come up two sides to pull the rolls out of the pan after they bake. Shape the rolls: Punch the risen dough with your fist—it will deflate and pull away from the sides of the bowl. Transfer the dough onto a clean kitchen counter and divide it into 9 equal pieces—about 87 grams each. The dough won’t be sticky and will be easy to work with.To shape each roll: Flatten a piece of dough using the palm of your hands. Pull the outer edges up and over the center, all around. Pinch the pulled-up edges together and flip the dough over so that the smooth side is facing up. Cup your hands around it to shape it into a ball. Transfer it into the prepared cake pan and shape the remaining pieces. Distribute them evenly in the cake pan 3×3 with some room between each roll. Let the dough rise, again: Cover the cake pan with plastic wrap and let the dough rise at room temperature for 45 minutes to 1 hour. The rolls will rise to touch each other, but not quite double in size. Meanwhile, preheat the oven to 350°F: Place the oven rack in the center. Make the egg wash: Whisk the egg and 1 tablespoon water in a small bowl. Use a pastry brush to lightly brush the tops of the rolls with the egg wash. Bake the rolls: Bake the rolls until golden brown on top, 20 to 25 minutes. The rolls will dome and rise tall, about an inch past the top of the pan. An instant-read thermometer inserted into the center of a roll in the middle of the pan should read 190°F or higher.Allow the rolls to cool slightly in the pan. Use the parchment paper sling to pull them out and serve warm. Store leftovers in a zip top bag or a tightly lidded container for up to 4 days on your kitchen counter—they’ll remain soft and fluffy. It’s not magic, it’s the tangzhong! Source: Simply Recipes

Cooking up bacon is a breeze with an air fryer. Here’s the common cook times you can expect next time you power up your air fryer. Bacon 400°F – 5 to 10 minutes Note: Results may differ on factors including air fryer size and food. Always check that meat is cooked to the proper temperature for food safety.