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Recipes You Crave, recipesyoucrave@gmail. com, New York, NY (2026)

04/30/2025

Get ready for a delicious dinner with these Tender Pan-Fried Chicken Breasts! Crispy on the outside and juicy on the inside! 🍗✨

Ingredients:
- 2 cups flour
- 2 tablespoons salt
- 2 tablespoons ground black pepper
- 1 tablespoon dried tarragon
- 1 tablespoon ground ginger
- 1 tablespoon dry mustard powder
- 1 tablespoon dried thyme leaves
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 egg
- 0.25 cup milk
- 8 (6 ounce) skinless, boneless chicken breast halves
- 0.5 cup vegetable oil

Directions:
1. Start by lining two baking trays with aluminum foil and set them aside. This will save you some cleanup time later!

2. In a shallow bowl, mix together the flour, salt, pepper, tarragon, ginger, mustard powder, thyme, garlic powder, and oregano until everything is well combined. In another bowl, beat the egg and milk together until smooth and creamy.

3. Now, let’s coat the chicken! First, dredge each chicken breast in the flour mixture, shaking off any excess. Then, dip it in the egg mixture and back into the flour. Arrange the coated chicken breasts on one of the prepared baking trays. Let them rest for about 10 minutes to help the coating stick.

4. Preheat your oven to 350°F (175°C).

5. Before frying, give the chicken one last dip in the flour mixture and shake off the excess again.

6. Heat the vegetable oil in a skillet over medium-high heat. Cook the chicken breasts for about 2 to 3 minutes on each side, or until they turn a beautiful golden brown. Once done, transfer the fried chicken to the second baking tray.

7. Pop the tray into the preheated oven and bake for 20 to 30 minutes until the chicken is no longer pink in the center and the juices run clear. To be safe, check with an instant-read thermometer—aim for at least 165°F (74°C).

8. Serve hot, and enjoy every crispy, juicy bite of your Tender Pan-Fried Chicken Breasts!

04/30/2025

Get ready to indulge in crispy, spicy goodness with these delicious fried chicken wings! Perfect for game day or any day! 🍗🔥

Ingredients:
- 12 small chicken wings
- 0.25 teaspoon seasoned salt, or to taste
- 1 cup all-purpose flour
- 1 teaspoon coarse salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon cayenne pepper
- 0.25 teaspoon ground paprika
- 2 quarts vegetable oil for frying
- 1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's®), or to taste

Directions:
1. First things first, gather all your ingredients to make things easy and organized.

2. Lightly season your chicken wings with the seasoned salt. It’s all about that flavor, folks!

3. In a wide, shallow bowl, mix together the flour, coarse salt, black pepper, cayenne pepper, and paprika. This will be the crispy coating that we love!

4. Now, take those seasoned wings and press them into the flour mixture until they’re nicely coated. Lay them out in a single layer on a large plate and pop them in the fridge for 15 to 30 minutes. This chill time helps the coating stick!

5. After chilling, it's time to dredge again! Coat those wings in the flour mixture once more and return them to the plate. Back to the fridge they go for another 15 to 30 minutes.

6. While your wings are getting their second chill, heat your oil in a deep fryer or a large saucepan. Aim for about 375 degrees F (190 degrees C). You want that oil hot for that perfect fry!

7. Now for the fun part! Carefully fry the chicken wings in the hot oil until they’re super crispy and the juices run clear, which should take about 10 to 12 minutes. A quick check with an instant-read thermometer will confirm they’re done – it should read 165 degrees F (74 degrees C) at the thickest part near the bone.

8. Once the wings are golden brown and crispy, transfer them to a large bowl. Drizzle your favorite Buffalo wing sauce over them and toss until they’re beautifully coated.

9. Serve up these bad boys, gather your friends, and enjoy the crunch! Happy munching!

04/30/2025

Crispy on the outside and juicy on the inside, this Southern Fried Chicken is the ultimate comfort food! 🍗✨

Ingredients:
1 cup all-purpose flour
1 teaspoon paprika
Salt to taste
Ground black pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional)
1 (3-pound) whole chicken, cut into pieces
1 quart vegetable oil for frying

Directions:
1. First things first—gather all your ingredients and get ready for some deliciousness!

2. In a large resealable plastic bag, mix together the flour, paprika, salt, black pepper, garlic powder, onion powder, and cayenne (if you like a bit of heat). Add the chicken pieces to the bag and shake it up until the chicken is well coated.

3. Now, place the floured chicken on a wire rack set over a baking sheet. You’ll want to chill the chicken in the fridge for about 45 minutes. This allows the flour to get nice and pasty on the chicken, which is crucial for that crispy texture.

4. While the chicken chills, heat about 1.5 inches of vegetable oil in a deep fryer or a heavy 5-quart pot until it reaches a sizzling 375°F (190°C).

5. Once the chicken has chilled, toss it back in the bag with the leftover flour. This double-coating trick is key for extra crispiness!

6. Preheat your oven to 200°F (93°C) to keep the chicken warm after frying.

7. Carefully lower the chicken pieces into the hot oil—just a few at a time—to avoid crowding the pan. Fry until they’re golden brown and delicious, about 8 to 12 minutes, turning them once. Use an instant-read thermometer to check that they’ve reached 165°F (74°C) near the bone.

8. When done, transfer the crispy chicken to a plate lined with paper towels to drain any excess oil. Keep it warm in the oven while you fry up the rest of the chicken.

9. Serve hot and enjoy the crispy, juicy goodness you’ve just created!

Now, gather your loved ones and dig in!

04/30/2025

Get ready to indulge in crispy, oven-fried chicken thighs that are juicy on the inside and perfectly seasoned on the outside! 🍗✨

Ingredients:
12 chicken thighs
1 cup all-purpose flour
Salt and pepper to taste
1 cup Italian seasoned bread crumbs
3 eggs
0.5 cup vegetable oil
1 teaspoon paprika

Directions:
1. Preheat your oven to 350°F (175°C). This step is key for that golden crisp!

2. In a shallow plate or bowl, mix the flour with a sprinkle of salt and pepper. In another bowl, crack and beat the eggs. And in a third bowl, pour in the Italian seasoned bread crumbs—let’s get that flavor going!

3. Now for the fun part! Take each chicken thigh and dredge it in the seasoned flour, making sure to coat it well. Then dip it into the egg wash, and finally, roll it in those delicious bread crumbs until it's fully coated. Repeat this step for each thigh.

4. Grab a large baking dish and pour in the vegetable oil, spreading it around a bit. Arrange your breaded chicken thighs in the dish, then sprinkle with paprika for an extra pop of flavor.

5. Pop your dish in the oven and bake for 30 minutes. After that, flip each piece over and bake for another 30 minutes until they’re crispy and golden brown.

6. Once done, take them out and let them drain on paper towels for a moment.

7. Serve hot and enjoy the crispy goodness!

04/30/2025

Get ready to indulge in the ultimate comfort food! This Crispy Fried Chicken is golden, juicy, and packed with flavor. 🍗✨

Ingredients:
- 1 (4 pound) chicken, cut into pieces
- 1 cup buttermilk
- 2 cups all-purpose flour for coating
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 quarts vegetable oil for frying

Directions:
1. If you prefer, start by skinning the chicken pieces for a lighter crunch.
2. In a large plastic bag, combine the flour with paprika, salt, and pepper to taste. Adjust the flour amount based on how much chicken you're frying. Remember, paprika helps give that beautiful golden color!
3. Dip each chicken piece into the buttermilk, then pop them into the flour bag in small batches. Seal the bag and give it a good shake until each piece is perfectly coated.
4. Lay the coated chicken pieces on a cookie sheet or tray. Cover them with a clean dish towel or wax paper and let them sit until the flour becomes paste-like—a crucial step for that crispy finish!
5. Heat up a cast iron skillet (or any large skillet) filled 1/3 to 1/2 full with vegetable oil until it's sizzling hot.
6. Carefully add the chicken pieces, making sure not to overcrowd the pan. Let them brown beautifully in the hot oil on both sides.
7. Once they’re golden brown, reduce the heat, cover the skillet, and let the chicken cook for about 30 minutes. This step ensures it's cooked through but not yet crispy.
8. After 30 minutes, remove the lid, increase the heat again, and continue frying until the chicken reaches that perfect crispy texture.
9. Drain the fried chicken on paper towels. Depending on your batch size, you may have to fry in shifts. Keep the crispy chicken warm in a low oven while you finish cooking the rest.

Enjoy your homemade crispy fried chicken feast!

04/25/2025

Get ready to indulge in a delightful slice of summer with this Fresh Blueberry Peach Cake! Perfect for gatherings or a cozy afternoon treat. 🍑🫐✨

Ingredients:
- 8 tablespoons salted butter
- 3/4 cup coconut palm sugar (or regular sugar)
- 2 eggs
- 1 teaspoon vanilla
- 1 1/4 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1-2 peaches, thinly sliced
- 1/2 cup blueberries

Directions:
1. Preheat your oven to 350 degrees. Line an 8-inch circular cake pan with parchment paper to avoid a sticky situation.
2. In a mixing bowl, beat together the butter and sugar until they’re well combined and creamy. Add the eggs and vanilla, and keep beating until everything’s nicely incorporated.
3. Next, stir in the flour, baking powder, and baking soda. Mix just until you see no dry flour—don’t overdo it! Pour the batter into the prepared pan and spread it out evenly.
4. Now for the fruity magic! Arrange the peach slices in a beautiful circle on top of the batter, then scatter the blueberries over it. For a sweet touch, sprinkle some turbinado sugar on top.
5. Bake for 20 minutes. While it might not be fully done yet, it’s good to check it early! After that, keep baking for another 10-15 minutes until the cake springs back when touched. Once that’s done, remove it from the oven, lift the cake out using the parchment paper, and let it cool for a few minutes. Dust with powdered sugar, slice it up, and enjoy the deliciousness!

🍰

04/25/2025

Get ready to indulge in these delicious Chocolate Raspberry Almond Butter Bars! They’re rich, fruity, and oh-so-satisfying! 🍫🍓🌰

Ingredients:
8 tablespoons salted butter, divided
8 tablespoons coconut oil, divided
2 tablespoons cocoa powder
4 tablespoons honey, divided
2 tablespoons almond butter
1 teaspoon vanilla
a couple pinches of salt (to taste)
1 heaping cup frozen raspberries
1/2 cup whole or chopped pecans
cacao nibs, flaked coconut, sea salt, or anything else you might like as a topping

Directions:
1. Line a pie plate with parchment paper or foil. Arrange the raspberries and the pecans in a single layer.
2. Melt 4 tablespoons of butter and 4 tablespoons of coconut oil together until smooth. Whisk in the cocoa powder, 2 tablespoons of honey, 1/2 teaspoon of vanilla, and a pinch of salt. Taste and adjust to your liking before pouring the mixture over the berries in the pie plate.
3. Melt the remaining 4 tablespoons of butter and 4 tablespoons of coconut oil together until smooth. Add in the almond butter, 2 tablespoons of honey, 1/2 teaspoon of vanilla, and another pinch of salt – stir everything together until melted. Taste and adjust again, then pour this mixture over the chocolate layer in the pan.
4. Freeze for at least 30 minutes. By the time you hit the 30-minute mark, they’ll be sturdy and solid but still wonderfully semi-soft and biteable. Cut into wedges to serve. Store any leftovers in the freezer and let them thaw a bit before enjoying!

04/25/2025

Brighten your day with this Lemon Poppyseed Zucchini Bread! It's moist, zesty, and bursting with flavor. 🍋🥒✨

Ingredients:
3 cups grated zucchini (about 2 zucchini)
grated zest of 2 large lemons
2 teaspoons vanilla extract
3 large eggs
1 cup extra-virgin olive oil
2 cups brown sugar (packed softly)
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons poppy seeds
optional: tiny pinch of nutmeg
optional: a small grated piece of fresh ginger

Directions:
1. Preheat the oven to 350°F. In a small mixing bowl, combine the grated zucchini with 1/4 cup of brown sugar. Transfer this mix to a fine-mesh strainer over a bowl. Place another small bowl filled with water on top of the zucchini to press it down, allowing excess moisture to drain into the bowl below.

2. Line a 9x5 loaf pan with parchment paper. In another bowl, whisk together the remaining brown sugar, eggs, lemon zest, and vanilla until blended. Gradually beat in the olive oil until fully combined.

3. Gently stir in the flour, salt, baking powder, baking soda, poppy seeds, nutmeg, and ginger until just mixed. Fold in the pressed zucchini until evenly incorporated.

4. Pour the batter into the prepared loaf pan. Bake in the middle rack of the oven for about 1 hour and 10 minutes, until the crust is firm and golden brown.

5. After baking, cool the bread in the pan for about 20 minutes. Then remove it, slice, and enjoy! (Tip: Chilling the bread enhances the flavor!)

04/25/2025

Wake up to this delightful Blueberry Orange Brunch Cake! Bursting with flavor and topped with creamy goodness, it’s perfect for any occasion. 🍊🫐🍰

Ingredients:
- 2 oranges, peeled
- 1/4 cup Wholesome!® Organic Blue Agave
- 1 cup granulated sugar
- 3 eggs
- 1 cup olive oil
- 2 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 pint heavy whipping cream
- 1/4 cup Wholesome!® Organic Blue Agave
- Blueberries, pistachios, and additional agave for topping

Directions:
1. PREP: Preheat your oven to 325 degrees. Line two 8 or 9-inch round cake pans with non-stick spray or parchment paper.
2. ORANGE MIXTURE: In a food processor, blend the peeled oranges and agave until you have a pulpy juice. Set it aside.
3. CAKE: In a large bowl, whisk together the sugar, eggs, and olive oil until well combined. Stir in the orange juice mixture. Gradually add the flour, baking powder, baking soda, and salt, mixing until just combined. Divide the batter between the prepared pans and gently tap them on the counter to release any air bubbles. Bake for 35-45 minutes, or until the tops spring back when touched. Let the cakes cool to room temperature.
4. WHIPPED CREAM: Using an electric mixer, whip the heavy cream until light and fluffy. Gently fold in the agave. Spread whipped cream on top of the first cake layer, keeping it close to the center. Place the second cake layer on top and add another layer of whipped cream. Finish by topping with blueberries, pistachios, and a drizzle of agave.

Enjoy your sweet brunch creation!

04/25/2025

Start your day right with this mouthwatering Ultimate Breakfast Sandwich! Perfectly soft scrambled eggs, crispy bacon, and creamy guacamole await. 🥓🥑🍳

Ingredients:
8 eggs
4 slices cooked bacon
4 croissants
1/2 cup guacamole
4 slices pepperjack cheese
1/2 cup basic garlic butter tomato sauce

Directions:
1. Toast your croissants for a few minutes in a 350-degree oven, cut side down on a cooking sheet. You can also do this in the toaster if your croissants fit in there.
2. When the croissants are perfectly toasted and everything else is prepped, it’s time to cook the eggs. Remember, soft scrambled is the way to go!
3. Assemble the sandwiches immediately while the eggs are warm and fluffy. Start with a layer of garlic butter tomato sauce, then add the eggs, cheese, bacon, and a generous scoop of guacamole on top. Holy wow! Enjoy your delicious creation!

04/25/2025

Warm up your soul with this cozy, homemade tomato soup that's both simple and delicious! Perfect for any day of the week. 🍅🥣

Ingredients:
4 slices bacon, cut into small pieces
2 carrots, chopped
half of a yellow onion, chopped
4 cloves garlic, minced
1 1/2 tablespoons tomato paste
1 tablespoon flour
4 cups chicken broth (more to thin out the soup at the end as needed)
1/2 teaspoon dried thyme
1 bay leaf
one 28-ounce can whole San Marzano tomatoes
2 tablespoons cream (optional – to add at the end as desired)
kosher salt to taste (I like 1-2 teaspoons)

Directions:
1. Start by frying the bacon in a large soup pot over medium-low heat. Cook until it’s crispy and browned, which should take about 5-8 minutes. Trust me, the aroma will be irresistible!
2. Once your bacon is looking perfect, toss in the chopped carrots, onion, and garlic. Sauté these beauties for 5-10 minutes until they’re fragrant and tender. It’s all about building that flavor!
3. Stir in the tomato paste, letting it cook for just a few minutes until it darkens a bit and you can really smell it. Then, add the flour and keep stirring for about a minute. This will help thicken your soup!
4. Pour the canned tomatoes (with juice) into a bowl and crush them with your hands—it's satisfying, I promise! Add the crushed tomatoes, chicken broth, thyme, and bay leaf to your pot. Simmer for 30 minutes, then puree the soup in batches and return it to the pot. If you’re feeling indulgent, stir in some cream at the end. Don’t forget to season with salt to taste. And there you have it—your own homemade tomato soup! Enjoy, you culinary superstar!

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