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10/31/2026

Homemade Extra Crispy Fried Chicken (KFC-Style)

Golden, crunchy, juicy and flavourful fried chicken with a delicious crispy coating, just like your favourite fast-food fried chicken!

Ingredients

For the chicken
• 1 kg chicken pieces
• 1 cup buttermilk (240ml)
• 1 egg
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon ginger powder
• 1 teaspoon seasoning powder
• Salt to taste

For the crispy coating
• 3 cups all-purpose flour (375g)
• ½ cup cornflour (60g)
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon dried thyme
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon cayenne pepper (optional)

For frying
• Vegetable oil, as needed

Instructions

Marinate the chicken

Wash and pat the chicken dry. In a bowl, combine buttermilk, egg, garlic powder, onion powder, paprika, ginger, black pepper, white pepper, seasoning powder and salt.

Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 2–4 hours or overnight for better flavour.

Prepare the coating

In a large bowl, combine flour, cornflour, paprika, garlic powder, onion powder, black pepper, white pepper, thyme, baking powder, salt and cayenne pepper.

Mix thoroughly.

Coat the chicken

Remove each chicken piece from the marinade and place it into the seasoned flour.

Press the flour firmly onto the chicken to create a rough, flaky coating.

For extra crunch, dip the coated chicken briefly into the marinade again and coat with flour a second time.

Arrange the coated chicken on a tray and allow it to rest for 10–15 minutes.

Fry the chicken

Heat vegetable oil in a deep pot to about 165–175°C.

Carefully add the chicken pieces without overcrowding the pot.

Fry over medium heat, turning occasionally, until golden brown and completely cooked inside.

Depending on the size of the pieces, frying may take approximately 12–18 minutes. Use a food thermometer to ensure the thickest part reaches 74°C.

Remove and place on a wire rack to drain excess oil.

Tips for Extra Crispy Chicken
• Use cornflour to achieve a lighter, crispier crust.
• Press the flour firmly onto the chicken.
• Add a little marinade to the flour and rub to create crunchy flakes.
• Avoid overcrowding the frying pot.
• Maintain the correct oil temperature.
• Drain on a wire rack instead of paper towels.

Storage: Refrigerate leftover fried chicken in an airtight container for up to 3–4 days. Reheat in an oven or air fryer to restore crispiness.

10/28/2026

🥩 Juicy Garlic Butter Steak Strips with Sautéed Peppers, Crispy Fries & Fresh Garden Salad 🍟
Sizzling steak, sweet peppers, and golden fries—this easy dinner seriously hits the spot!

📝 Ingredients:
For the Juicy Garlic Butter Steak Strips:
- 1½ lbs sirloin steak, cut into thick strips
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon salt
- ½ teaspoon dried thyme
For the Sautéed Bell Peppers:
- 1 large red bell pepper, sliced into strips
- 1 large yellow bell pepper, sliced into strips
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 clove garlic, minced
- ¼ teaspoon black pepper
- Salt to taste
For the Crispy Golden Fries:
- 4 large russet potatoes
- 2 tablespoons olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt to taste
For the Fresh Garden Salad:
- 4 cups fresh green leaf lettuce, torn
- 1 medium cucumber, sliced
- 2 medium tomatoes, cut into wedges
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste

🍽️ How to Make It:
1️⃣ Season the Steak Strips:

Pat the steak dry with paper towels and slice into thick, even strips against the grain. In a large bowl, combine olive oil, smoked paprika, Worcestershire sauce, onion powder, salt, black pepper, and thyme. Toss the steak until evenly coated and let it rest for 10–15 minutes. This easy garlic butter steak recipe is packed with savory flavor and makes a quick steakhouse-style dinner right at home.

2️⃣ Prepare the Crispy Golden Fries:

Preheat your oven to 425°F (220°C). Slice the potatoes into thick French fries, then soak them in cold water for 15–20 minutes. Drain and pat completely dry. Toss with olive oil, paprika, garlic powder, and salt. Spread evenly on a baking sheet and roast for 30–40 minutes, flipping halfway through, until crispy and golden. These homemade crispy French fries deliver that classic comfort food crunch everyone loves.

3️⃣ Sear the Juicy Garlic Butter Steak:

Heat a large cast-iron skillet over medium-high heat. Add the seasoned steak strips in a single layer, cooking in batches if necessary. Sear for approximately 2–3 minutes per side, adjusting for thickness and desired doneness. Reduce the heat, add butter and minced garlic, and toss the steak for another 30–60 seconds until fragrant and glossy. Spoon the warm garlic butter over the meat. These tender seared steak strips are a delicious easy weeknight dinner favorite with beautifully caramelized edges.

4️⃣ Sauté the Peppers and Prepare the Salad:

In a separate skillet, heat olive oil and butter over medium-high heat. Add the red and yellow bell pepper strips and sauté for 5–7 minutes, stirring occasionally, until tender with lightly browned edges. Add garlic, salt, and black pepper during the final minute. Meanwhile, arrange the lettuce, cucumber slices, and tomato wedges in a bowl. Drizzle with olive oil and lemon juice and season lightly. The sweet sautéed bell peppers and fresh crunchy garden salad add a colorful, delicious balance to the rich steak.

5️⃣ Assemble the Ultimate Steak Dinner Plate:

Arrange the juicy garlic butter steak strips on the lower-right side of a large white plate. Spoon the glossy red and yellow sautéed peppers alongside and slightly over the beef. Add a generous portion of crispy golden fries on the left and a fresh lettuce, tomato, and cucumber salad across the top. Finish with a little extra garlic butter over the steak. This restaurant-style steak and fries dinner is an irresistible family-favorite comfort meal with the perfect combination of juicy, crispy, and fresh textures.

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes | Serving: 4 people

Calories: ~730 per serving | Protein: ~43g per serving

10/28/2026

🌯 CHEESY CHICKEN BURRITOS RECIPE

Soft, Juicy, Cheesy and Perfectly Golden! 😋🔥

These homemade cheesy chicken burritos are filled with tender shredded chicken, delicious tomato sauce, melted cheese and flavorful spices, all wrapped in soft flour tortillas and toasted until golden brown.

🛒 INGREDIENTS

For the Chicken Filling:
• 2 large chicken breasts (500g)
• 1 cup shredded cheddar cheese (115g)
• ½ cup chopped onions (75g)
• ½ cup chopped tomatoes (90g)
• ¼ cup tomato sauce (60g)
• 2 tablespoons vegetable oil (30ml)
• 1 tablespoon tomato paste (15g)
• 2 teaspoons minced garlic (10g)
• 1 teaspoon paprika (2g)
• ½ teaspoon black pepper (1g)
• ½ teaspoon cumin powder (1g)
• ½ teaspoon chili powder (1g)
• ½ teaspoon salt (3g), or to taste
• ½ cup chicken stock (120ml)

For the Burritos:
• 6 medium flour tortillas (approximately 300g)
• 1 cup shredded mozzarella or cheddar cheese (115g)
• 2 tablespoons butter or vegetable oil (30g butter or 30ml oil)

For Serving:
• 2 cups shredded lettuce (approximately 100g)
• ½ cup diced tomatoes (90g)
• ¼ cup shredded cheddar cheese (30g)
• ½ cup sour cream or mayonnaise (120g)

👩‍🍳 PREPARATION METHOD

STEP 1: COOK THE CHICKEN

Place the chicken breasts in a pot.

Add a little salt, black pepper, garlic and enough water to cover the chicken.

Cook over medium heat for 15–20 minutes or until the chicken is completely cooked.

Remove the chicken from the pot and allow it to cool slightly.

Using two forks, shred the chicken into small pieces.

Set aside.

STEP 2: PREPARE THE CHICKEN FILLING

Heat vegetable oil in a frying pan over medium heat.

Add the chopped onions and sauté for 2 minutes until fragrant.

Add minced garlic and stir for another 30 seconds.

Add the chopped tomatoes and tomato paste.

Cook for 3–4 minutes until the tomatoes soften.

Add paprika, cumin, chili powder, black pepper and salt.

Stir everything together.

Add the shredded chicken and mix thoroughly.

Pour in the chicken stock and tomato sauce.

Allow the mixture to simmer for 5–7 minutes until the sauce thickens.

The chicken should be juicy but not watery.

STEP 3: ADD THE CHEESE

Reduce the heat to low.

Add 1 cup of shredded cheddar cheese to the chicken mixture.

Stir gently until the cheese begins to melt and coats the chicken.

Remove from the heat.

STEP 4: ASSEMBLE THE BURRITOS

Place one flour tortilla on a clean, flat surface.

Spoon some cheesy chicken filling into the center.

Sprinkle additional mozzarella or cheddar cheese over the filling.

Fold the two sides of the tortilla inward.

Fold the bottom edge over the filling and roll tightly to form a burrito.

Repeat with the remaining tortillas and filling.

STEP 5: TOAST UNTIL GOLDEN

Heat a nonstick frying pan over medium-low heat.

Add a little butter or vegetable oil.

Place the burritos seam-side down in the pan.

Toast for 2–3 minutes until golden brown.

Turn carefully and toast the other side for another 2–3 minutes.

Continue turning gently until the tortillas are beautifully golden and crispy.

The cheese inside should be completely melted.

STEP 6: PREPARE THE SALAD

Wash and shred the lettuce.

Dice the fresh tomatoes.

Arrange the lettuce and tomatoes on a serving plate.

Sprinkle shredded cheddar cheese over the vegetables.

Place sour cream or mayonnaise in a small dipping bowl.

STEP 7: SERVE AND ENJOY

Arrange the golden cheesy chicken burritos on a serving plate.

Add the fresh salad and creamy dipping sauce.

Serve immediately while warm.

⭐ TIPS FOR PERFECT CHEESY CHICKEN BURRITOS

✅ Use soft tortillas: Warm the tortillas for a few seconds before filling to prevent cracking.

✅ Avoid watery filling: Allow excess liquid to evaporate before assembling.

✅ Don’t overfill: Too much chicken filling makes the burritos difficult to fold.

✅ Use plenty of cheese: A combination of mozzarella and cheddar gives a delicious stretchy, creamy filling.

✅ Toast over medium-low heat: This allows the tortillas to become golden without burning.

✅ Serve warm: Cheesy chicken burritos taste best when the cheese is still melted.

🧊 STORAGE

Refrigerator: Store cooked burritos in an airtight container for up to 3–4 days.

Freezer: Wrap individually and freeze for up to 2 months for best quality.

Reheating: Reheat thoroughly in a frying pan, oven or air fryer until the center is piping hot.

🌯 RECIPE YIELD

Makes: 6 medium-sized cheesy chicken burritos.

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: Approximately 50 minutes

❤️ Enjoy your homemade golden, juicy and cheesy chicken burritos!

10/27/2026

Slow Cooker French Onion Beef with Melted Cheese
Ingredients
For the beef
- 3–4 lb (1.4–1.8 kg) beef chuck roast
- 3 large yellow onions, thinly sliced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 cups (480 ml) beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce (optional)

10/26/2026

WARNING We are removing inactive members today, say yummy 😍😋
Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Ingredients:

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons olive oil

Salt and black pepper, to taste

1 teaspoon Italian seasoning

10/26/2026

Slow Cooker Creamy Garlic Parmesan Beef
Ingredients
- 2½–3 lb (1.1–1.4 kg) beef chuck roast
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 4 oz (115 g) cream cheese
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp butter

10/25/2026

Crockpot BBQ Baked Beans with Smoked Sausage
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 4–5 hours on LOW or 2–3 hours on HIGH
- Servings: 6–8
- Difficulty: Easy
Ingredients
- 3 cans (15 oz / 425 g each) baked beans
- 1–1½ lb (450–680 g) smoked sausage, sliced into rounds
- 1 medium onion, diced
- ¾ cup barbecue sauce
- ½ cup ketchup
- ¼ cup brown sugar

10/25/2026

🍗 Crispy Fried Chicken Recipe

Golden, crunchy on the outside, juicy and tender on the inside! This homemade crispy fried chicken is perfect for lunch, dinner, or serving with chips, rice, or coleslaw.

Ingredients

For the Chicken
• Chicken pieces (drumsticks, thighs, or wings) – 1 kg
• Buttermilk – 2 cups (480 ml)
• Eggs – 2 large
• Salt – 1 teaspoon (6 g)
• Black pepper – 1 teaspoon (2 g)
• Paprika – 2 teaspoons (4 g)
• Garlic powder – 1 teaspoon (3 g)
• Onion powder – 1 teaspoon (3 g)
• Cayenne pepper – ½ teaspoon (1 g), optional

For the Crispy Coating
• All-purpose flour – 3 cups (375 g)
• Cornflour (cornstarch) – ½ cup (60 g)
• Baking powder – 1 teaspoon (4 g)
• Paprika – 2 teaspoons (4 g)
• Garlic powder – 1 teaspoon (3 g)
• Onion powder – 1 teaspoon (3 g)
• Black pepper – 1 teaspoon (2 g)
• Salt – 1½ teaspoons (9 g)
• Dried thyme – 1 teaspoon (1 g), optional

For Frying
• Vegetable oil – enough for deep-frying

Instructions

Marinate the chicken

Wash and prepare the chicken according to safe food-handling practices. Pat dry with paper towels. Place the chicken in a bowl and add the buttermilk, eggs, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.

Mix thoroughly until every piece is coated. Cover and refrigerate for at least 2 hours, preferably overnight, for better flavour.

Prepare the flour coating

In a separate bowl, combine the flour, cornflour, baking powder, paprika, garlic powder, onion powder, black pepper, salt, and dried thyme.

Mix well to distribute the seasonings evenly.

Coat the chicken

Remove one piece of chicken from the marinade and allow the excess liquid to drip off.

Place it in the seasoned flour mixture and press the flour firmly onto the chicken. Turn and coat all sides thoroughly.

For an extra-crispy crust, dip the coated chicken briefly back into the marinade, then coat it in the flour again. Press the flour onto the surface to create rough, crispy flakes.

Arrange the coated pieces on a tray and allow them to rest for 10–15 minutes before frying.

Fry the chicken

Heat vegetable oil in a deep, heavy pot to 165–175°C.

Carefully place the chicken pieces into the hot oil in batches. Avoid overcrowding the pot, as this lowers the oil temperature and can make the coating greasy.

Fry smaller pieces for approximately 12–15 minutes and larger drumsticks or thighs for 15–20 minutes or longer, depending on their size.

Turn the pieces occasionally so they cook evenly and develop a beautiful golden-brown crust.

Check the thickest part of each piece with a food thermometer. Chicken must reach an internal temperature of 74°C to be safe to eat.

Drain and serve

Remove the chicken from the oil and place it on a wire rack to drain. Allow it to rest for a few minutes before serving.

Serve hot with French fries, coleslaw, rice, or your favourite dipping sauce.

Tips for Extra-Crispy Fried Chicken
• Use cornflour: It helps create a lighter, crispier coating.
• Press the flour firmly: This helps the coating stick and creates crunchy flakes.
• Maintain the oil temperature: Keep it between 165°C and 175°C, adjusting the heat as needed.
• Avoid overcrowding: Fry in batches for the best results.
• Use a wire rack: It allows excess oil to drain without making the bottom soggy.

Storage

Refrigerate leftover chicken in a covered container within 2 hours of cooking and consume within 3–4 days. Reheat in an oven or air fryer until the centre reaches 74°C to help restore the crispy texture.

Enjoy your homemade crispy fried chicken! 🍗

10/24/2026

Slow Cooker Garlic Pork Chops

Ingredients
• 4 thick-cut boneless pork chops (about 1.5 inches thick, like yours)
• 1 tsp salt, ½ tsp black pepper
• ½ Tbsp Italian seasoning or dried thyme
• 2 Tbsp all-purpose flour (optional, helps thicken)
• 2-3 Tbsp butter, divided
• 5 cloves garlic, minced (that's the white bits in your liquid)
• 1 cup chicken broth or water
• 1 Tbsp onion powder (optional)
Method
1. Pat chops dry. Sprinkle both sides with salt, pepper, Italian seasoning and flour. Rub it in.
2. Quick sear (optional but gives color): heat 1 Tbsp butter in a hot pan, sear 2-3 minutes per side until lightly browned. You're not cooking through, just browning.
3. Put chops flat in the slow cooker. Scatter the minced garlic over them.
4. Pour in the broth. Add the rest of the butter in small dots.
5. Cover. Cook LOW 4-6 hours, until the center hits 145°F (63°C) — that's the safe, juicy point for pork. They'll be fork-tender and the garlic will have melted into the broth.
To finish
• Spoon the garlicky juices over the top. If you want a sauce, pull the chops out, whisk ½ cup heavy cream + ¼ cup parmesan into the hot liquid on the stove for 5 minutes, then pour back — that's the creamy garlic version.
Serve with mashed potatoes, rice, or green beans — they soak up the broth perfectly.

10/24/2026

- it's an easy Crock-Pot Unstuffed Cabbages Rolls:

Ingredients:

• 1 large head of cabbage, chopped
• 1 lb / 500g ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup uncooked white rice
• 1 can (14 oz) crushed tomatoes
• 1 can (14 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 2 tbsp olive oil
• Spices: 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp brown sugar

Instructions:

1. Prep the sauce (top right picture):
In a large bowl, whisk together crushed tomatoes, diced tomatoes, tomato sauce, beef broth, tomato paste, Worcestershire sauce, and all the spices.

2. Cook the meat:
In a pan, heat olive oil, cook onion and garlic, add ground beef and cook until browned. Drain fat.

3. Assemble in Crock-Pot (bottom left picture):
In the slow cooker, layer: half the cooked beef, half the chopped cabbage, half the uncooked rice. Repeat. Then pour the tomato sauce mixture all over the top. Don't stir too much.

4. Cook:
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until cabbage is tender and rice is cooked.

5. Serve (bottom right picture):
Mix gently and serve hot. The rice will have absorbed all the tomato flavor.

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Untied States
North Miami, FL
33101

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