Busy Baker Chicken Milanese

A quick and flavorful chicken Milanese recipe perfect for busy days. The crispy breaded chicken pairs wonderfully with the burst cherry tomatoes and sautéed spinach.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs
• Salt and pepper to taste
• 2 cups cherry tomatoes
• 2 cups fresh spinach leaves
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes optional

Instructions:

Get the oven ready by heating it up to 400F 200C

Salt and pepper should be mixed with the breadcrumbs in a shallow dish

Put the eggs in a second shallow dish and beat them

Dip each chicken breast in the eggs that have been beaten, and then cover it evenly with the breadcrumb mixture

Butter the chicken breasts and put them on a baking sheet with parchment paper on the bottom

Put it in the oven and bake for 20 to 25 minutes, or until it turns golden brown and is fully cooked

Spread the cherry tomatoes out on a different baking sheet while you wait

If you want, you can add red pepper flakes, oregano, basil, salt, pepper, garlic, olive oil, and balsamic vinegar

Toss to cover

Put tomatoes in the oven and roast them for 15 to 20 minutes, or until they start to burst

Put olive oil in a skillet and heat it over medium-low heat while the chicken and tomatoes roast

After you add the spinach, cook for about 3 to 4 minutes, until it wilts

Roasted tomatoes and spinach should be put on top of the chicken Milanese

Have fun!

Macadamia Nut White Chocolate Chip Cookies

With these delectable cookies, you can indulge in the perfect combination of crunchy macadamia nuts and sweet white chocolate chips. They're buttery, chewy, and downright delicious.

Ingredients:

• 1 cup macadamia nuts, chopped
• 1 cup white chocolate chips
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 2 large eggs

Instructions:

Before you start cooking, heat the oven to 375F 190C

Put parchment paper on baking sheets

Mix the flour, baking soda, and salt together in a medium-sized bowl using a whisk

Put away

Melt the butter and mix it with the light brown sugar, granulated sugar, and vanilla extract in a large bowl until the mixture is light and fluffy

One at a time, add the eggs and mix well after each one

Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined

Add the white chocolate chips and chopped macadamia nuts and mix well

Place cookie dough spoonfuls on the baking sheets that have been prepared, leaving about 2 inches between each one

After the oven is hot, bake for 9 to 11 minutes, or until the edges are golden brown

Take the cookies out of the oven and let them cool for a few minutes on the baking sheets

Then, move them to wire racks to cool completely

Have fun with these tasty white chocolate chip cookies with macadamia nuts!

Har Cheong Kai Shrimp Paste Chicken Burger with Sambal Oelek Mayo

Indulge in the bold flavors of Singapore with this Har Cheong Kai Shrimp Paste Chicken Burger. The crispy and flavorful shrimp paste-marinated chicken thigh is paired with a spicy Sambal Oelek mayo, creating a mouthwatering burger that's sure to satisfy your taste buds.

Ingredients:

• 4 boneless chicken thighs
• 2 tablespoons Har Cheong Kai shrimp paste
• 4 hamburger buns
• 1/4 cup mayonnaise
• 2 tablespoons Sambal Oelek
• 1 cucumber, thinly sliced
• 4 lettuce leaves
• Oil for frying
• Salt and pepper to taste

Instructions:

Put the chicken thighs in the shrimp paste Har Cheong Kai and let them sit for at least 30 minutes

Put oil in a pan and heat it over medium-high heat

The chicken thighs should be fried for about 4 to 5 minutes on each side, or until they are golden brown and fully cooked

Add pepper and salt

Put Sambal Oelek and mayonnaise in a small bowl and mix them together

This will make the spicy mayo sauce

Toasted the hamburger buns until they got a little brown

Put the burgers together: On the bottom half of each bun, put a lettuce leaf

Then, add a cooked chicken thigh, cucumber slices, and a lot of Sambal Oelek mayo

Place the other half of the bun on top and serve right away

Have fun with your mayo and shrimp paste on your Har Cheong Kai chicken burger

Brown Butter Grilled Peach Cupcakes with Riesling Frosting

These Brown Butter Grilled Peach Cupcakes with Riesling Frosting taste great because they are sweet, fruity, and a little boozy. The cupcakes taste nutty and rich from the brown butter, and they taste fruity and bright from the grilled peaches and Riesling frosting.

Ingredients:

• 1/2 cup 1 stick unsalted butter
• 2 ripe peaches, pitted and halved
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1/4 cup Riesling wine
• For the Frosting:
• 1/2 cup 1 stick unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup Riesling wine
• 1 teaspoon vanilla extract
• Peach slices for garnish optional

Instructions:

Warm up the grill over medium-high heat

Melt 1/2 cup of butter over medium-low heat in a small saucepan

Keep cooking, stirring every now and then, for another 5 to 7 minutes, or until the butter turns golden brown and smells nutty

Take it off the heat and let it cool down a bit

Cover the peaches in halves and brush them with some of the browned butter

Grill them for two to three minutes on each side, until they have grill marks and are just starting to get soft

Take them off the grill and let them cool down

Cut the grilled peaches into small pieces and set them aside

Warm your oven up to 350 F 175C and put paper liners in a cupcake tin

In a bowl, mix the flour, brown sugar, baking powder, baking soda, and salt together with a whisk

Put the eggs, buttermilk, vanilla extract, and 1/4 cup of Riesling wine in a different bowl and mix them well with a whisk

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Add the diced grilled peaches to the mix

Fill each cupcake liner about two thirds of the way to the top with batter

It's done when a toothpick stuck in the middle of a cupcake comes out clean after 18 to 20 minutes of baking

You can make the frosting while the cupcakes are baking

Put the softened butter in a bowl and beat it until it's smooth

Adding the powdered sugar, Riesling wine, and vanilla extract little by little while beating the frosting will make it smooth and fluffy

On a wire rack, let the cupcakes cool all the way down

After the cupcakes have cooled, use a lot of the Riesling frosting to cover them

If you want, you can add a peach slice to the top of each cupcake

Serve your tasty Brown Butter Grilled Peach Cupcakes with Riesling Frosting and enjoy them!

Gourmet Au Gratin Potatoes Oh So Delicioso

Indulge in the creamy, cheesy goodness of these gourmet au gratin potatoes. Layers of thinly sliced potatoes and onions are bathed in a rich, velvety cream sauce, then baked to golden perfection. Perfect for any occasion, these potatoes are sure to be a crowd-pleaser!

Ingredients:

• 4 large potatoes, peeled and thinly sliced
• 1 onion, thinly sliced
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons butter, diced

Instructions:

Preheat oven to 375F 190C

In a greased baking dish, layer half of the sliced potatoes and onions

Sprinkle with half of the minced garlic, salt, and pepper

Top with half of the shredded cheddar cheese

Repeat layering with remaining potatoes, onions, garlic, salt, pepper, and cheese

Pour heavy cream evenly over the layers

Dot the top with diced butter

Cover the dish with foil and bake for 45 minutes

Remove foil and bake for an additional 15-20 minutes until the potatoes are tender and the top is golden brown

Let cool for a few minutes before serving