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Enjoy the crispy goodness of Long John Silver's chicken planks right at home with this easy copycat recipe. These chicken strips are perfectly seasoned and fried to golden perfection, making them a delicious treat for any meal.

Ingredients: 1 lb boneless, skinless chicken breasts, sliced into strips. 1 cup all-purpose flour. 1/2 cup cornstarch. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp paprika. 1/4 tsp cayenne pepper. 1 cup milk. Oil for frying.

Instructions: Salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper should all be mixed together in a shallow bowl. Fill up another small bowl with milk. First, dip the chicken strips in the milk. Then, coat them with the flour mixture and shake off any extra. In a deep fryer or large skillet, heat the oil to 375F 190C. Once the chicken strips are golden brown and cooked all the way through, remove from the oil and let them drain. Take the chicken out of the oil and put it on paper towels to drain. Serve hot with the sauce of your choice.

Prep Time: 15 minutes

Cook Time: 20 minutes

misfit stream

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This Keto Chicken Bruschetta Casserole with Everything Bagels is a delicious and easy weeknight dinner option. It combines the flavors of classic bruschetta with the heartiness of chicken and the crunchiness of everything bagels, all while being low-carb and ketogenic-friendly.

Ingredients: 4 everything bagels, sliced and toasted. 2 cups cooked chicken, shredded. 2 cups cherry tomatoes, halved. 1 cup mozzarella cheese, shredded. 1/4 cup fresh basil, chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Shred the chicken and mix it with cherry tomatoes, mozzarella cheese, basil, garlic, olive oil, salt, and pepper in a bowl. Toast the bagel slices and put them in a casserole dish in a single layer. Cover all of the bagel slices with the chicken mixture. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles. If you want, you can add more fresh basil as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Pinecrest Parent Council

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This traditional Italian pasta dish is rich, creamy, and totally tasty. When you mix crispy pancetta, creamy egg, and salty Parmesan cheese, you get a tasty sauce that covers every strand of spaghetti perfectly.

Ingredients: 400g spaghetti. 200g pancetta or bacon, diced. 4 large eggs. 100g Parmesan cheese, grated. 2 cloves garlic, minced. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Save 1 cup of the pasta water before you drain it. Cook pancetta or bacon until it's crispy in a different pan. After you add the minced garlic, cook for one more minute. Add eggs, Parmesan cheese, salt, and pepper to a bowl and mix them together using a whisk. Toss the cooked spaghetti with the pancetta and garlic in the pan after adding it. Take the pan off the heat and quickly add the egg and cheese mixture. Use the remaining heat to cook the eggs without scrambling them. If the pasta looks dry, add the pasta water slowly until you get the consistency you want. Serve right away with chopped parsley on top. Have fun!

Prep Time: 10 minutes

Cook Time: 15 minutes

dougeg radio

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A hearty, tasty lentil soup with a lemon twist that's great for a comforting meal. This Lemony Lentil Soup is simple to make and full of healthy foods.

Ingredients: 1 cup red lentils. 4 cups vegetable broth. 1 onion, diced. 3 carrots, chopped. 3 celery stalks, sliced. 3 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon turmeric. 1 teaspoon coriander. 1/2 teaspoon paprika. Salt and pepper to taste. 1 lemon, juiced. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: Run cold water over the red lentils to clean them. Add the minced garlic, diced onion, chopped carrots, and sliced celery to a large pot. Add olive oil and cook until the vegetables are soft. Put in the pepper, salt, turmeric, coriander, cumin, and paprika. Mix well. Add the rinsed red lentils and the vegetable broth. Bring up the temperature. Turn down the heat, cover, and let it cook for 20 to 25 minutes, or until the lentils are soft. Add the lemon juice and taste to see if it needs more salt or pepper. Serve hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

Chae Law Firm

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A simple and delicious chicken pot pie recipe that comes together quickly using pre-cooked chicken and minimal prep. Perfect for a comforting weeknight meal.

Ingredients: 2 cups cooked chicken, diced. 1 cup frozen mixed vegetables. 1 can 10.5 oz condensed cream of chicken soup. 1 cup chicken broth. 1/2 teaspoon dried thyme. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1 refrigerated pie crust.

Instructions: Warm the oven up to 190C 375F. Put chicken that has been cooked, mixed vegetables, chicken broth, cream of chicken soup, thyme, garlic powder, salt, and pepper in a large bowl. Put the mixture into a pie plate. Roll out the pie crust and place it on top of the filling. Crimp the edges to seal. Make a few holes in the crust to let the steam escape. If you want the crust to be golden brown and the filling to bubble, bake it for 30 to 35 minutes. Before you serve it, let it cool down for a while.

Prep Time: 10 minutes

Cook Time: 30 minutes

mount mitchell

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These Peanut Butter S'mores Blondies are a delightful twist on traditional blondies, combining the rich flavor of peanut butter with the irresistible sweetness of marshmallows and the crunch of graham crackers. Perfect for any occasion!

Ingredients: 1 cup peanut butter. 1/2 cup melted butter. 1 cup brown sugar. 2 eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup chocolate chips. 1 cup mini marshmallows. 1 cup crushed graham crackers.

Instructions: Preheat oven to 350F 175C. Grease a 9x9 inch baking pan. In a large bowl, mix together peanut butter, melted butter, and brown sugar until smooth. Beat in eggs and vanilla extract until well combined. Stir in flour, baking powder, and salt until just combined. Fold in chocolate chips. Spread half of the batter into the prepared baking pan. Sprinkle half of the marshmallows and graham crackers over the batter. Spread the remaining batter over the marshmallows and graham crackers layer. Top with remaining marshmallows and graham crackers. Bake in preheated oven for 25-30 minutes, or until golden brown and set. Allow to cool completely before slicing into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

févaf

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A delightful pasta salad with a perfect blend of crispy bacon, grilled corn, and fresh summer flavors, all brought together with a tangy balsamic dressing.

Ingredients: 8 slices of crispy bacon, chopped. 2 cups of grilled corn kernels. 8 oz of pasta your choice, cooked and cooled. 1 cup of cherry tomatoes, halved. 1/2 cup of red onion, finely chopped. 1/2 cup of fresh basil leaves, chopped. 1/4 cup of grated Parmesan cheese. Salt and pepper to taste. 1/4 cup of olive oil. 2 tablespoons of balsamic vinegar. 1 tablespoon of honey. 1 clove of garlic, minced.

Instructions: In a large salad bowl, combine the cooked and cooled pasta, grilled corn kernels, cherry tomatoes, red onion, and chopped basil leaves. In a separate small bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper to make the dressing. Pour the dressing over the salad ingredients and toss to combine, ensuring everything is well coated. Sprinkle the chopped crispy bacon and grated Parmesan cheese over the salad as a delicious topping. Serve immediately or refrigerate until ready to enjoy. Garnish with extra basil leaves if desired. Enjoy your Crispy Bacon and Grilled Corn Pasta Salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

Aharon Bensimon

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Aloo Chole is a traditional Indian dish made with soft potatoes and hearty chickpeas that are cooked in a tasty mix of spices. This vegan version is great for people who don't eat animal products because it tastes just as good as the real thing.

Ingredients: 2 cups chickpeas, cooked. 3 medium potatoes, diced. 1 onion, finely chopped. 3 tomatoes, chopped. 2 cloves garlic, minced. 1-inch ginger, grated. 1 green chili, finely chopped. 1 teaspoon cumin seeds. 1 teaspoon coriander powder. 1/2 teaspoon turmeric powder. 1/2 teaspoon garam masala. 1 teaspoon chili powder. 1 tablespoon vegetable oil. Salt to taste. Fresh cilantro, chopped for garnish.

Instructions: Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add onions, garlic, ginger, and green chili. Saut until onions turn translucent. Add tomatoes and cook until they soften. Add coriander powder, turmeric powder, garam masala, chili powder, and salt. Mix well. Add diced potatoes and cooked chickpeas. Stir to coat them with the spice mixture. Add water just enough to cover the potatoes and chickpeas. Cover and simmer until potatoes are tender. Once the potatoes are cooked, mash a few of them to thicken the gravy if desired. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

Society 8 me

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These Cajun Orange Tofu Skewers are a delightful vegan BBQ option. The combination of zesty orange and Cajun spices gives the tofu a burst of flavor, making it a perfect dish for your next outdoor gathering.

Ingredients: 1 block firm tofu, cubed. 2 oranges, juiced and zested. 2 tablespoons olive oil. 1 tablespoon Cajun seasoning. 1 tablespoon maple syrup. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: Press tofu to remove excess water and cut into bite-sized cubes. In a bowl, mix orange juice, orange zest, olive oil, Cajun seasoning, maple syrup, garlic powder, onion powder, salt, and pepper to create the marinade. Marinate tofu cubes in the mixture for at least 30 minutes or overnight in the refrigerator. Preheat the grill or barbecue to medium-high heat. Thread marinated tofu cubes onto soaked skewers. Place skewers on the grill and cook for 10-12 minutes, turning occasionally until tofu is golden and slightly crispy. Baste skewers with the remaining marinade during grilling for extra flavor. Serve the Cajun Orange Tofu Skewers hot, garnished with fresh herbs if desired.

Prep Time: 40 minutes

Cook Time: 12 minutes

Paige A Mitchell

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These colorful and minty macarons are perfect for holiday celebrations. With a crisp shell and creamy filling, they'll add a touch of sweetness to your festivities.

Ingredients: 1 cup almond flour. 1 3/4 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/2 tsp vanilla extract. 1/4 tsp peppermint extract. Red and green food coloring optional. 1/2 cup unsalted butter, softened. 1 cup powdered sugar. 1-2 tbsp milk. Crushed candy canes for decoration.

Instructions: Turn the oven on to 300 degrees Fahrenheit 150 degrees Celsius and place parchment paper on a baking sheet. Pulverize the powdered sugar and almond flour in a food processor. Pulse until thoroughly mixed. Beat the egg whites until foamy in a mixing bowl. Add the granulated sugar gradually while beating the mixture until stiff peaks form. To the egg white mixture, add the extracts of peppermint and vanilla and food coloring, if desired. Once the batter is smooth and glossy, gently fold in the almond flour mixture. Spoon the batter into a piping bag fitted with a circular tip. Leaving space between each macaron, pipe tiny circles onto the baking sheet that has been prepared. In order to create a skin, let the macarons sit at room temperature for 20 to 30 minutes after tapping the baking sheet against the counter to release any trapped air. Bake for 15 to 18 minutes, or until the macarons are set and have developed "feet," in the preheated oven. As the macarons cool, get the filling ready. After softened butter has been beaten until creamy, add milk and powdered sugar gradually to create a smooth frosting. After the macarons are fully cool, sandwich one with a layer of frosting and the other without. Continue with every macaron. Crushed candy canes can be added as decoration to the frosting's edges. Before serving, let the macarons sit in the fridge for a few hours to set. Savor your holiday macarons with gusto!

Prep Time: 30 minutes

Cook Time: 15-18

bruna kalil othero

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Ein erfrischender Bulgursalat mit Petersilie, der in nur 15 Minuten zubereitet ist. Ideal als Beilage oder leichtes Hauptgericht.

Ingredients: 200g Bulgur. 250ml kochendes Wasser. 1 Bund frische Petersilie. 1 Zitrone Saft und Schale. 3 EL Olivenl. Salz und Pfeffer nach Geschmack.

Instructions: The bulgur should be put into a sock. Cover the bulgur with boiling water, let it sit for 10 minutes, and then serve. In the meantime, cut the Petersilie very finely and press the zitrone. Lock the bulgur that has been punctured with a label and let it fall off. You can add pepper, lemon peel, lemon schale, and olive oil to the bulgur. Mix everything well and season with salt and pepper. Let the bulgur salad sit in the fridge for at least 30 minutes before serving. Make a flower arrangement with fresh Petersilie and enjoy!

Prep Time: 5 minutes

Cook Time: 10 minutes

pearl moss press

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Experience the rich and bold flavors of French press coffee, a classic brewing method that brings out the full potential of your coffee beans.

Ingredients: 4 tablespoons coarsely ground coffee beans. 16 ounces 2 cups boiling water.

Instructions: Put the coffee beans that have been ground up into a French press. Turn on the heat and boil 2 cups of water. Then let it sit for one minute to cool down a bit. In a French press, pour the hot water over the coffee grounds. Do not press down on the plunger when you put the lid on top of the French press. For four minutes, let the coffee steep. When you're ready to drink, slowly press down on the plunger to separate the grounds from the liquid. Put the coffee into your favorite mug and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

Anchor Text

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These rainbow spring rolls are a burst of colors and flavors in every bite. They are perfect for a light and refreshing meal or as an appetizer. Packed with fresh vegetables, herbs, and vermicelli noodles, they are as nutritious as they are delicious.

Ingredients: 6-8 rice paper wrappers. 1 cup cooked and cooled vermicelli rice noodles. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cucumber, julienned. 1 carrot, julienned. 1 ripe avocado, thinly sliced. 1 cup purple cabbage, thinly sliced. 1/2 cup fresh mint leaves. 1/2 cup fresh cilantro leaves. 1/4 cup roasted peanuts, chopped optional. Soy sauce or hoisin sauce, for dipping optional.

Instructions: Prepare all the ingredients and have them ready for assembly. Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until it softens. Place it on a clean, damp kitchen towel or a non-stick surface. Layer a small amount of vermicelli noodles on the lower third of the rice paper wrapper, leaving space on each side to fold. Add a few slices of each of the bell peppers, cucumber, carrot, avocado, and purple cabbage on top of the noodles. Sprinkle with fresh mint leaves, cilantro, and chopped peanuts if desired. Fold the sides of the wrapper over the filling, then gently roll up from the bottom, keeping it tight but not too tight to avoid tearing the wrapper. Repeat with the remaining ingredients. Serve the rainbow spring rolls immediately with soy sauce or hoisin sauce for dipping. Enjoy your super refreshing and entirely colorful rainbow spring rolls!

Prep Time: 20 minutes

Cook Time: 0 minutes

lex for efl

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These chocolate cupcakes are vegan and are moist and fluffy. They're great for any event. And they're easy to make, so you can make them whenever you want!

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/4 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup brewed coffee, cooled. 1/2 cup vegetable oil. 2 teaspoons vanilla extract. 2 tablespoons apple cider vinegar. Vegan chocolate chips optional.

Instructions: Preheat the oven to 350F 175C and line a muffin tin with cupcake liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the coffee, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined. Stir in the apple cider vinegar. The batter will fizz a little. Fold in the vegan chocolate chips, if using. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

Chelsie dysart art

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This Paleo Beef and Sweet Potato Stew is a hearty and comforting dish that's perfect for a cold day. It's made with grass-fed beef, sweet potatoes, and an array of flavorful vegetables, all simmered together in a rich and savory broth. This recipe is Paleo-friendly, gluten-free, and full of delicious flavors.

Ingredients: 1.5 pounds grass-fed beef stew meat. 2 large sweet potatoes, peeled and diced. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, sliced. 2 celery stalks, chopped. 1 can 14 ounces diced tomatoes. 4 cups beef broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Warm up the olive oil in a big pot over medium-high heat. Add the chopped onion and saut for 34 minutes, or until it becomes translucent. Saute the garlic for one more minute after adding it. Brown the beef stew meat from all sides. Add the celery, carrots, and sweet potatoes and stir. Add the chopped tomatoes and beef stock. Add the salt, pepper, dried thyme, and dried rosemary. After bringing to a boil, lower the heat to a simmer, cover, and let the beef and sweet potatoes cook for one and a half to two hours, or until the beef is tender. If necessary, taste and adjust the seasoning. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 120 minutes

société internationale d’ergologie

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Delicious mango rosette tartlets made with puff pastry and fresh mango slices, glazed with apricot preserves.

Ingredients: 1 sheet of pre-made puff pastry. 2 ripe mangoes, thinly sliced. 1/4 cup apricot preserves. 1 tablespoon water. Powdered sugar, for dusting.

Instructions: Get the oven ready by heating it up to 400F 200C. Put the squares of puff pastry in a tartlet pan. On top of the puff pastry squares, arrange the mango slices in a rosette shape. Warm the apricot preserves and water in a small saucepan until the preserves melt and the water is smooth. Spread the melted preserves on top of the mango slices. Place the tartlets in an oven that has already been heated. Bake for 15 to 20 minutes, or until the pastry is golden brown. Let the tartlets cool down a bit before sprinkling them with powdered sugar. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 20 minutes

Blue Mountain Yoga

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Whether you call these crab wontons, crab dumplings, or cheater tortellini, you'll love Chef John's simple recipe for making crab tortellini from wonton wrappers.