Episodes
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Welcome to the Daily Recipes podcast, where we share mouthwatering recipes you can make in the comfort of your own kitchen. Today, we have a classic and comforting dish that needs no introduction: Baked Mac and Cheese. Let's dive in!
Ingredients:
8 ounces (225g) elbow macaroni1/4 cup (60g) unsalted butter1/4 cup (30g) all-purpose flour2 cups (500ml) milk1 cup (120g) shredded cheddar cheese1 cup (120g) shredded mozzarella cheese1/2 teaspoon salt1/4 teaspoon black pepper1/4 teaspoon paprika1/4 teaspoon garlic powder1/4 teaspoon onion powder1/4 cup (30g) breadcrumbsInstructions:
Preheat your oven to 350°F (180°C) and grease a baking dish.
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2-3 minutes until well combined and lightly golden.
Slowly pour in the milk while whisking constantly to avoid lumps. Cook for 5-7 minutes, stirring frequently, until the mixture thickens.
Remove the saucepan from the heat and stir in the shredded cheddar and mozzarella cheese until melted and smooth.
Add the salt, black pepper, paprika, garlic powder, and onion powder to the cheese sauce and stir to combine.
Add the cooked macaroni to the cheese sauce and stir until evenly coated.
Pour the mac and cheese mixture into the greased baking dish.
Sprinkle the breadcrumbs evenly over the top of the mac and cheese.
Bake in the preheated oven for 20-25 minutes or until bubbly and golden on top.
Remove from the oven and let it cool for a few minutes before serving.
That's it! Your delicious Baked Mac and Cheese is ready to be enjoyed. We hope you loved making and indulging in this classic comfort food. Don't forget to leave us a review or reach out to us on our website to let us know how it turned out. Thanks for tuning in to Daily Recipes, see you next time!
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Welcome to the Daily Recipes podcast, where we bring you delicious and easy-to-follow recipes every day. Today, we have a spicy and aromatic Thai curry that will transport your taste buds to the streets of Bangkok. Let's get started!
Ingredients:
1 pound (450g) boneless, skinless chicken breasts, cut into bite-size pieces1 tablespoon (15ml) vegetable oil1 onion, diced2 garlic cloves, minced1 tablespoon (15g) red curry paste1 tablespoon (15g) yellow curry powder1 can (14 oz/400ml) coconut milk2 tablespoons (30ml) fish sauce1 tablespoon (15ml) brown sugar1 red bell pepper, sliced1 green bell pepper, sliced1 cup (150g) snap peas1 lime, juicedFresh cilantro, choppedSalt, to tasteInstructions:
Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
Add the red curry paste and yellow curry powder to the skillet and stir until the onion and garlic are coated.
Add the chicken to the skillet and cook until browned on all sides, about 5 minutes.
Pour the coconut milk into the skillet and stir to combine.
Add the fish sauce, brown sugar, red and green bell peppers, and snap peas to the skillet.
Bring the mixture to a boil and then reduce the heat to low. Let the curry simmer for 10-15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Add the lime juice and chopped cilantro to the skillet and stir to combine.
Season the curry with salt to taste.
Serve hot over steamed rice and enjoy the flavors of Thailand.
That's it for today's recipe, we hope you enjoyed it! If you have any feedback or would like to share your experience with this Spiced Thai Curry recipe, please feel free to leave a review or message us on our website. Thanks for listening to Daily Recipes, see you next time!
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Welcome to Daily Recipes! Today, we'll be making a delicious and easy recipe for Beef Enchiladas. This dish is perfect for a family dinner or when you have guests over. Let's get started!
Ingredients:
1 lb (450g) ground beef1 onion, chopped2 cloves garlic, minced1 can (10 oz/283g) enchilada sauce1 can (14.5 oz/411g) diced tomatoes, drained1 can (4 oz/113g) chopped green chilies, drained2 cups (8 oz/226g) shredded cheddar cheese1 tsp (5g) ground cumin1 tsp (5g) chili powderSalt and pepper, to taste8-10 corn tortillasOptional toppings: sour cream, chopped cilantro, sliced avocadoInstructions:
Preheat the oven to 375°F (190°C).In a large skillet, cook the ground beef over medium-high heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.Add the enchilada sauce, diced tomatoes, chopped green chilies, ground cumin, and chili powder to the skillet. Stir well and let the mixture simmer for 5-10 minutes.Spread a thin layer of the beef mixture in the bottom of a 9x13 inch (23x33cm) baking dish.Warm the corn tortillas in the microwave or oven, then place a spoonful of the beef mixture in the center of each tortilla. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and beef mixture.Once all the tortillas are in the baking dish, pour any remaining beef mixture over the top of the tortillas. Sprinkle shredded cheddar cheese evenly over the top.Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.Remove the enchiladas from the oven and let them cool for a few minutes. Serve with your favorite toppings, such as sour cream, chopped cilantro, and sliced avocado.And there you have it, a delicious and easy recipe for Beef Enchiladas. We hope you enjoy making and eating this dish as much as we do. Don't forget to leave a review and let us know how it turned out. Thanks for listening to Daily Recipes, and we'll see you next time!
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Today's recipe is a classic comfort food that's sure to please your taste buds - Bacon Wrapped Meatloaf! It's a flavorful twist on traditional meatloaf that's easy to make and perfect for a family dinner or potluck. So, grab your apron and let's get cooking!
Ingredients:
2 lbs ground beef (900g)1 cup breadcrumbs (115g)1/2 cup milk (120ml)2 eggs, beaten1 onion, finely chopped1 green pepper, finely chopped2 cloves garlic, minced1/4 cup ketchup (60ml)2 tablespoons Worcestershire sauce (30ml)1 tablespoon Dijon mustard (15ml)1 teaspoon salt (5g)1/2 teaspoon black pepper (2g)8-10 strips baconInstructions:
Preheat your oven to 350°F (175°C).In a large mixing bowl, combine the ground beef, breadcrumbs, milk, eggs, onion, green pepper, garlic, ketchup, Worcestershire sauce, Dijon mustard, salt, and black pepper. Mix well with your hands until everything is evenly combined.Line a baking sheet with parchment paper and shape the meat mixture into a loaf in the center of the pan.Wrap the bacon slices around the meatloaf, tucking the ends underneath to seal.Bake for 60-75 minutes or until the internal temperature reaches 160°F (71°C).Remove from the oven and let it rest for 10 minutes before slicing and serving.And there you have it, folks! Bacon Wrapped Meatloaf that's sure to be a hit with everyone at the dinner table. We hope you enjoy making and eating this recipe. Don't forget to leave us a review and let us know how it turned out. Happy cooking!
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Welcome to the Daily Recipes podcast. Today we're going to be making a classic Italian dish, Creamy Chicken Alfredo. This recipe is easy to follow and will leave you with a satisfying meal in no time. So, let's get started!
Ingredients:
500g fettuccine pasta (1lb)2 tablespoons butter (28g)2 garlic cloves, minced500g boneless, skinless chicken breast, cut into bite-sized pieces (1lb)Salt and pepper, to taste2 cups heavy cream (480ml)1 cup grated Parmesan cheese (100g)Fresh parsley, chopped, for garnish (optional)Instructions:
Cook the pasta according to the package instructions until al dente. Drain and set aside.In a large pan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.Add the chicken to the pan and season with salt and pepper. Cook for about 5-7 minutes until browned and cooked through.Reduce the heat to low and add the heavy cream to the pan. Stir well and bring to a simmer.Gradually stir in the Parmesan cheese until the sauce is smooth and creamy.Add the cooked pasta to the sauce and toss to coat.Serve immediately, garnished with chopped parsley if desired.And that's it, Creamy Chicken Alfredo is ready to serve. We hope you enjoyed this recipe and give it a try at home. If you do, please leave a review and let us know how it turned out. Thanks for listening to the Daily Recipes podcast, and we'll be back soon with more delicious recipes for you to try.
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Welcome to Daily Recipes! Today we have a delicious and easy-to-make recipe for Spicy Sausage and Peppers. This dish is perfect for a quick dinner or a weekend lunch with friends. So, let's get started!
Ingredients:
500g spicy Italian sausage (1 lb)1 red bell pepper, sliced1 green bell pepper, sliced1 yellow onion, sliced2 cloves garlic, minced1/2 tsp dried oregano1/2 tsp dried basil1/2 tsp salt1/4 tsp black pepper2 tbsp olive oilInstructions:
Preheat a large skillet over medium-high heat.Add olive oil and sauté the sliced sausage for about 5 minutes until browned.Add sliced peppers and onions and sauté for about 10 minutes until the vegetables are soft and the sausage is cooked through.Add minced garlic, dried oregano, dried basil, salt, and black pepper. Stir well and cook for an additional minute.Remove from heat and serve hot with your favorite sides.And there you have it, a delicious and spicy dish of Sausage and Peppers that's perfect for any occasion. We hope you enjoy this recipe and feel free to leave a review and let us know how it turned out. Thank you for listening to Daily Recipes and we'll see you next time!
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Today we have a delicious and healthy recipe for you: grilled chicken with roasted vegetables. This dish is perfect for a summer BBQ or a cozy dinner at home. It's easy to make and full of flavor. So let's get started!
Ingredients:
4 boneless, skinless chicken breasts (about 500g/1lb)2 red bell peppers, sliced (about 250g/8oz)2 yellow bell peppers, sliced (about 250g/8oz)1 red onion, sliced (about 150g/5oz)2 zucchinis, sliced (about 250g/8oz)2 tablespoons olive oil1 tablespoon dried oregano1 tablespoon garlic powderSalt and pepper to tasteInstructions:
Preheat your grill to medium-high heat.In a large bowl, mix together the sliced vegetables, olive oil, dried oregano, garlic powder, salt, and pepper.Toss the vegetables until they are evenly coated with the seasoning.Grill the vegetables for 10-12 minutes or until they are tender and lightly charred, turning them occasionally.While the vegetables are grilling, season the chicken breasts with salt and pepper.Grill the chicken breasts for 6-7 minutes per side or until they are cooked through and the juices run clear.Serve the grilled chicken with the roasted vegetables on the side.And there you have it, grilled chicken with roasted vegetables. We hope you enjoyed this recipe and give it a try at home. Don't forget to leave us a review and let us know how it turned out. Happy cooking!
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Welcome to Daily Recipes, where we bring you the best recipes from around the world. Today we're going to teach you how to make a classic chicken pot pie, a comforting and hearty dish perfect for any occasion. This recipe features a flaky crust, a creamy filling, and tender chicken. So grab your ingredients, and let's get started!
Ingredients:
1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces1/2 cup (115g) unsalted butter1/2 cup (60g) all-purpose flour2 cups (480ml) chicken broth1/2 cup (120ml) whole milk1 medium onion, chopped2 carrots, peeled and chopped2 celery stalks, chopped1 cup (150g) frozen peas1 teaspoon dried thyme1/2 teaspoon salt1/4 teaspoon black pepper2 pie crusts, store-bought or homemadeInstructions:
Preheat your oven to 375°F (190°C).
In a large pot or Dutch oven, melt the butter over medium heat. Add the chicken and cook until it's no longer pink, about 5-7 minutes.
Remove the chicken from the pot and set it aside.
Add the onion, carrots, and celery to the same pot and sauté until they're tender, about 5-7 minutes.
Add the flour to the pot and whisk it into the vegetables and butter until it forms a paste. Cook the mixture for 1-2 minutes.
Gradually add the chicken broth and milk to the pot, whisking constantly to prevent lumps from forming.
Add the frozen peas, thyme, salt, and pepper to the pot and stir until everything is combined.
Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes or until it has thickened.
Remove the pot from the heat and stir in the cooked chicken.
Roll out one of the pie crusts and place it into a 9-inch (23cm) pie dish. Trim the edges.
Pour the chicken mixture into the pie crust.
Roll out the second pie crust and place it over the top of the chicken mixture. Trim the edges and crimp them together to seal the pie.
Cut a few slits into the top of the pie to allow steam to escape.
Bake the chicken pot pie for 45-50 minutes or until the crust is golden brown and the filling is bubbling.
Let the pie cool for a few minutes before slicing and serving.
And that's it, you've just learned how to make a classic chicken pot pie. We hope you enjoyed this recipe and feel free to leave a review and let us know how it went. Join us again for more delicious recipes on Daily Recipes.
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Today's recipe is a classic Italian dish, perfect for seafood lovers. Our Garlic Butter Shrimp Scampi is a delicious and easy-to-make meal that will impress your family and friends. With a combination of juicy shrimp, aromatic garlic, and flavorful herbs, this dish is sure to be a hit. Let's get started!
Ingredients:
1 pound (450g) large shrimp, peeled and deveined1/2 cup (1 stick or 113g) unsalted butter, melted4 cloves garlic, minced1/4 teaspoon red pepper flakes1/4 cup (60ml) white wine2 tablespoons lemon juice1 tablespoon chopped fresh parsleySalt and pepper, to taste8 oz (225g) linguine or spaghetti, cooked according to package instructionsInstructions:
In a large skillet over medium heat, melt the butter. Add the garlic and red pepper flakes, and sauté for 1-2 minutes until fragrant.Add the shrimp to the skillet, and season with salt and pepper. Cook for 2-3 minutes per side until pink and cooked through.Remove the shrimp from the skillet and set aside.In the same skillet, add the white wine and lemon juice. Simmer for 2-3 minutes until the sauce is slightly reduced.Return the shrimp to the skillet, and toss to coat with the sauce. Cook for another minute or two until heated through.Serve the shrimp scampi over a bed of cooked linguine or spaghetti, and sprinkle with chopped parsley.Metric and Imperial sizing:
450g large shrimp1 stick or 113g unsalted butter60ml white wine225g linguine or spaghettiAnd there you have it, a delicious Garlic Butter Shrimp Scampi that's perfect for a cozy dinner at home or for entertaining guests. We hope you enjoy this recipe as much as we do! Don't forget to leave a review and let us know how it turned out. Thanks for tuning in to today's Daily Recipes podcast.
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If you're looking for a classic and elegant steak dish, then Steak Diane is the way to go. This recipe is perfect for a special dinner or any occasion that calls for a delicious and flavorful meal. Today, we'll be making Steak Diane, so grab your apron and let's get started!
Ingredients:
4 (6-ounce) beef tenderloin steaks1/2 teaspoon salt1/2 teaspoon black pepper2 tablespoons unsalted butter2 tablespoons minced shallots1 clove garlic, minced1/4 cup brandy1/2 cup beef broth1/4 cup heavy cream1 tablespoon Dijon mustard2 tablespoons chopped fresh parsleyInstructions:
Season the beef tenderloin steaks with salt and pepper on both sides.
Heat a large skillet over medium-high heat. Add the butter and let it melt.
Add the steaks to the skillet and cook for 4-5 minutes on each side for medium-rare, or until cooked to your desired doneness. Once cooked, remove the steaks from the skillet and set aside.
Add the shallots and garlic to the same skillet and sauté until they are softened, about 2-3 minutes.
Pour in the brandy and cook for 1-2 minutes until the alcohol has evaporated.
Add the beef broth to the skillet and let it simmer until it has reduced by half.
Stir in the heavy cream and Dijon mustard and let the sauce simmer for 1-2 minutes.
Add the steaks back to the skillet and spoon the sauce over them.
Sprinkle with chopped parsley and serve immediately.
Metric Sizing:
4 (170-gram) beef tenderloin steaks1/2 teaspoon (2.5 grams) salt1/2 teaspoon (2.5 grams) black pepper2 tablespoons (28 grams) unsalted butter2 tablespoons (16 grams) minced shallots1 clove garlic, minced1/4 cup (60 milliliters) brandy1/2 cup (120 milliliters) beef broth1/4 cup (60 milliliters) heavy cream1 tablespoon (4 grams) Dijon mustard2 tablespoons (8 grams) chopped fresh parsleyImperial Sizing:
4 (6-ounce) beef tenderloin steaks1/2 teaspoon (0.1 ounce) salt1/2 teaspoon (0.1 ounce) black pepper2 tablespoons (1 ounce) unsalted butter2 tablespoons (0.5 ounce) minced shallots1 clove garlic, minced1/4 cup (2 fluid ounces) brandy1/2 cup (4 fluid ounces) beef broth1/4 cup (2 fluid ounces) heavy cream1 tablespoon (0.1 ounce) Dijon mustard2 tablespoons (0.3 ounce) chopped fresh parsleyAnd there you have it, a classic Steak Diane recipe that's sure to impress. We hope you enjoy this dish and don't forget to leave us a review and let us know how it went. Thanks for listening to the Daily Recipes podcast!
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Today we're making a classic comfort food favorite, hearty beef chili con carne. This delicious and filling meal is perfect for a chilly day and is sure to become a staple in your recipe repertoire.
Ingredients:
1 pound ground beef (450g)1 medium onion, chopped1 red bell pepper, chopped1 green bell pepper, chopped3 garlic cloves, minced1 can diced tomatoes (14.5 oz/411g)1 can kidney beans, drained and rinsed (15 oz/425g)2 tablespoons tomato paste (30ml)1 tablespoon chili powder (15ml)1 teaspoon cumin powder (5ml)1/2 teaspoon paprika (2.5ml)1/2 teaspoon dried oregano (2.5ml)1/2 teaspoon salt (2.5ml)1/4 teaspoon black pepper (1.25ml)1 cup beef broth (240ml)1 tablespoon olive oil (15ml)Optional toppings: shredded cheese, sour cream, chopped cilantroInstructions:
Heat olive oil in a large pot or Dutch oven over medium-high heat.Add ground beef and cook until browned, stirring frequently.Add onions, bell peppers, and garlic to the pot and sauté until softened.Add diced tomatoes, tomato paste, chili powder, cumin, paprika, oregano, salt, and black pepper to the pot and stir to combine.Pour in beef broth and stir well. Bring the chili to a boil, then reduce heat to low and let it simmer for 30-45 minutes, stirring occasionally.Add the kidney beans to the pot and cook for an additional 10-15 minutes, until the beans are heated through.Serve hot with your favorite toppings.And that's it! We hope you enjoyed this recipe for hearty beef chili con carne. If you give it a try, don't forget to leave a review and let us know how it went. Thanks for tuning in and happy cooking!
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Today, we're bringing you a simple and delicious recipe for chicken fajitas. This classic Tex-Mex dish is perfect for a quick and easy weeknight dinner that's full of flavor. So let's get started!
Ingredients:
1 pound (450g) boneless, skinless chicken breasts, sliced into thin strips1 red bell pepper, sliced into thin strips1 green bell pepper, sliced into thin strips1 yellow onion, sliced into thin strips2 tablespoons olive oil2 teaspoons chili powder1 teaspoon paprika1 teaspoon garlic powder1 teaspoon cumin1/2 teaspoon salt1/4 teaspoon black pepperFlour or corn tortillas, for servingOptional toppings: shredded cheese, sour cream, guacamole, salsa, lime wedgesInstructions:
Preheat your oven to 400°F (200°C).
In a large bowl, mix together the olive oil, chili powder, paprika, garlic powder, cumin, salt, and black pepper. Add the chicken strips to the bowl and toss to coat them evenly with the spice mixture.
Spread the chicken strips out in a single layer on a large baking sheet. Add the sliced bell peppers and onion to the same baking sheet, arranging them around the chicken.
Bake the chicken and vegetables in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
While the chicken and vegetables are cooking, warm your tortillas in the oven or on a skillet over medium-high heat.
When the chicken is done, remove it from the oven and let it cool for a few minutes. Serve the chicken and vegetables on warm tortillas, and add your favorite toppings if desired.
That's it for our easy chicken fajitas recipe. We hope you enjoyed making and eating this delicious Tex-Mex dish. Don't forget to leave a review and let us know how it turned out for you. Thanks for listening and happy cooking!
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Today, we will be making a classic French dish that is sure to impress your family and friends. Our recipe for beef bourguignon is hearty, flavorful, and perfect for a cozy night in. So, let's get started.
Ingredients:
2 lbs (900 g) beef chuck roast, cut into 1-inch cubes1/4 cup (60 ml) all-purpose flourSalt and pepper to taste6 slices bacon, diced1 onion, diced2 carrots, peeled and diced2 cloves garlic, minced2 cups (480 ml) red wine, such as pinot noir2 cups (480 ml) beef broth1 tbsp (15 ml) tomato paste1 tsp (5 ml) dried thyme2 bay leaves1 lb (450 g) mushrooms, sliced2 tbsp (30 ml) butter2 tbsp (30 ml) all-purpose flourChopped fresh parsley for garnishInstructions:
Preheat the oven to 350°F (180°C).In a bowl, toss the beef cubes with 1/4 cup (60 ml) of flour and salt and pepper to taste until well coated.In a large Dutch oven or oven-safe pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.In the same pot, add the onion and carrots and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.Add the beef cubes to the pot and cook until browned on all sides, about 5 minutes.Add the red wine, beef broth, tomato paste, thyme, and bay leaves to the pot and stir to combine. Bring the mixture to a simmer.Cover the pot with a lid and transfer it to the preheated oven. Bake for 2 hours, stirring occasionally.While the beef is cooking, melt the butter in a pan over medium-high heat. Add the mushrooms and cook until they are browned and tender.Sprinkle 2 tbsp (30 ml) of flour over the mushrooms and stir to combine. Cook for 1-2 minutes more.When the beef is done, remove it from the oven and discard the bay leaves. Stir in the bacon and mushrooms.Garnish the beef bourguignon with chopped fresh parsley and serve hot.And there you have it, a delicious and hearty beef bourguignon that will be a hit with your family and friends. Enjoy, and don't forget to leave a review and let us know how it went.
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Today we're making a classic dish, perfect for any occasion. Our hearty shepherd's pie is a delicious combination of ground beef, vegetables, and mashed potatoes that's sure to satisfy your taste buds.
Ingredients:
1 lb ground beef (450 g)1 onion, chopped2 carrots, peeled and chopped2 cloves garlic, minced1 tablespoon tomato paste1 teaspoon Worcestershire sauce1 cup beef broth (240 ml)1 cup frozen peas (150 g)4 cups mashed potatoes (800 g)Salt and pepper to tasteInstructions:
Preheat your oven to 375°F (190°C).In a large skillet over medium heat, brown the ground beef, stirring occasionally.Add the onion, carrots, and garlic to the skillet and cook until the vegetables are tender.Stir in the tomato paste and Worcestershire sauce, and cook for another minute.Pour in the beef broth and bring the mixture to a boil.Reduce the heat to low and simmer for 10 minutes.Add the frozen peas and season with salt and pepper to taste.Spread the mashed potatoes evenly over the beef mixture in the skillet.Bake in the oven for 25-30 minutes, or until the potatoes are lightly browned.Remove from the oven and let cool for a few minutes before serving.And there you have it - a delicious and hearty shepherd's pie that's perfect for a cozy night in. We hope you enjoy this recipe, and feel free to leave us a review and let us know how it turned out for you.
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Today's recipe is a classic Italian dish that is loved by many. Chicken Parmesan is a dish made with breaded chicken breast, topped with tomato sauce and melted mozzarella cheese. It's a delicious and comforting meal that can be served with pasta or a side salad. So let's get started!
Ingredients:
4 boneless, skinless chicken breasts1 cup all-purpose flour2 large eggs2 cups Italian seasoned breadcrumbs1/2 cup grated Parmesan cheeseSalt and pepper to taste2 cups marinara sauce1 cup shredded mozzarella cheeseOlive oil for fryingInstructions:
Preheat the oven to 375°F (190°C).
Set up a breading station: In one shallow dish, add the flour. In a second shallow dish, whisk together the eggs. In a third shallow dish, mix the breadcrumbs, Parmesan cheese, salt, and pepper.
Pound each chicken breast to an even thickness of about 1/2 inch (1.25 cm).
Dredge each chicken breast in the flour, shaking off any excess. Then, dip each chicken breast in the egg mixture, letting any excess drip off. Finally, coat each chicken breast in the breadcrumb mixture, pressing the crumbs onto the chicken to help them stick.
In a large skillet, heat about 1/4 inch (0.5 cm) of olive oil over medium-high heat. Once the oil is hot, add the breaded chicken breasts and fry until golden brown and cooked through, about 3-4 minutes per side.
Remove the chicken from the skillet and place on a baking sheet. Spoon about 1/4 cup of marinara sauce on top of each chicken breast, spreading it out evenly. Sprinkle shredded mozzarella cheese on top of each chicken breast.
Bake the chicken in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly.
Serve hot with a side of pasta or a salad. Enjoy!
There you have it, a delicious and easy-to-follow recipe for Chicken Parmesan. This dish is perfect for a family dinner or a special occasion, and is sure to impress. Thanks for listening, and happy cooking!
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Today, we're going to make a delicious and easy sheet pan lamb chops recipe that's perfect for any special occasion or weeknight dinner. We'll be using garlic, rosemary, and other flavorful ingredients to create tender and juicy lamb chops that are sure to impress your guests. So, let's get started!
Ingredients:
8 lamb chops3 cloves garlic, minced2 tablespoons fresh rosemary, chopped2 tablespoons olive oil2 tablespoons balsamic vinegarSalt and pepper, to taste1 pound baby potatoes, halved1 large red onion, chopped1 red bell pepper, choppedInstructions:
Preheat your oven to 400°F (200°C).In a small bowl, mix together minced garlic, chopped rosemary, olive oil, balsamic vinegar, salt, and pepper.Place the lamb chops in a large bowl and pour the garlic and rosemary mixture over them, making sure each chop is well coated.In a separate bowl, mix together halved baby potatoes, chopped red onion, and chopped red bell pepper. Drizzle with olive oil, and season with salt and pepper.Line a large baking sheet with parchment paper, and place the lamb chops on one side and the vegetables on the other side of the sheet. Make sure everything is in a single layer, without overcrowding the pan.Bake in the preheated oven for 20-25 minutes or until the lamb chops are cooked to your liking and the vegetables are tender and lightly browned.Let the lamb chops rest for a few minutes before serving.And there you have it, a delicious and easy sheet pan lamb chops recipe that's perfect for any occasion. You can serve it with your favorite sides, such as steamed vegetables or a simple salad. Enjoy!
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Welcome to the Daily Recipes podcast. Today, we'll be making a Honey Baked Ham. This delicious and flavorful ham is perfect for a holiday meal or any special occasion. Let's get started.
Ingredients:
1 bone-in ham, about 3-4 kg1 cup honey1/2 cup brown sugar1/4 cup Dijon mustard2 tbsp apple cider vinegar2 tsp smoked paprika1 tsp garlic powder1 tsp onion powder1/2 tsp ground cinnamonSalt and pepper, to tasteInstructions:
Preheat your oven to 170°C (150°C fan-forced).
Score the surface of the ham with a sharp knife in a diamond pattern.
In a small bowl, whisk together the honey, brown sugar, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, onion powder, cinnamon, salt, and pepper until well combined.
Place the ham in a roasting pan and brush the honey glaze all over the surface of the ham, making sure to get the glaze into the scored areas.
Cover the ham with foil and bake for 1 hour.
Remove the foil and bake for an additional 30 minutes, basting the ham with the pan juices every 10 minutes.
Once the ham is cooked through and golden brown on the surface, remove it from the oven and let it rest for 10-15 minutes before slicing and serving.
That's it for today's recipe. Thanks for listening to the Daily Recipes podcast. We hope you enjoy making this Honey Baked Ham and don't forget to share your experience with us.
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Welcome to the Daily Recipes podcast. Today, we'll be making Baked Sweet Potatoes. This simple and healthy recipe is perfect for a quick and nutritious weeknight meal. Let's get started.
Ingredients:
4 medium sweet potatoes2 tbsp olive oil1 tsp paprika1/2 tsp garlic powder1/2 tsp saltFreshly ground black pepper, to tasteInstructions:
Preheat your oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
Wash the sweet potatoes and pat them dry with a paper towel.
Pierce each sweet potato several times with a fork.
Place the sweet potatoes on the baking tray and drizzle with olive oil.
In a small bowl, mix together the paprika, garlic powder, salt, and black pepper. Sprinkle the seasoning mix over the sweet potatoes, rubbing it in with your hands to evenly coat.
Bake the sweet potatoes for 45-50 minutes or until tender when pierced with a fork.
Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes.
Cut each sweet potato in half lengthwise and serve.
That's it for today's recipe. Thanks for listening to the Daily Recipes podcast. We hope you enjoy making these Baked Sweet Potatoes and don't forget to share your experience with us.
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Welcome to Daily Recipes, where we share with you delicious recipes that you can make at home. Today, we'll be making a classic Spaghetti Bolognese that is perfect for a hearty dinner. Follow along with us and pause as needed to create a delicious and comforting meal.
Ingredients:
1 pound spaghetti1 pound ground beef1 onion, chopped2 cloves garlic, minced1 can (28 oz) crushed tomatoes1 tbsp tomato paste1 tsp dried basil1 tsp dried oregano1/2 tsp salt1/4 tsp black pepper1/4 cup grated Parmesan cheeseInstructions:
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.In a large skillet, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat.Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.Add the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper to the skillet. Stir everything together until well combined.Bring the sauce to a simmer and let it cook for 20-25 minutes, stirring occasionally, until the sauce has thickened.Add the cooked spaghetti to the skillet with the sauce and toss everything together until the spaghetti is well coated.Serve the Spaghetti Bolognese hot, topped with grated Parmesan cheese.
And there you have it! A classic Spaghetti Bolognese that is flavorful, comforting, and perfect for a cozy dinner at home. Thanks for listening to Daily Recipes, Please feel free to leave a review and let us know how it turned out!See omnystudio.com/listener for privacy information.
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Welcome to Daily Recipes, where we share with you delicious recipes that you can make at home. Today, we'll be making a classic beef stew that is perfect for a cozy night in. Follow along with us and pause as needed to create a hearty and satisfying meal.
Ingredients:
2 lbs beef chuck roast, cut into 1 1/2 inch pieces1/4 cup all-purpose flour1 tsp salt1/2 tsp black pepper3 tbsp olive oil, divided1 large onion, chopped3 cloves garlic, minced2 cups beef broth2 cups water1 tsp dried thyme1 tsp dried rosemary4 large carrots, peeled and cut into 1 inch pieces4 large potatoes, peeled and cut into 1 inch piecesInstructions:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the flour, salt, and black pepper. Add the beef and toss until evenly coated.
Heat 2 tbsp of olive oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
Add the remaining tbsp of olive oil to the Dutch oven. Add the chopped onion and minced garlic and cook until softened, about 3-5 minutes.
Pour in the beef broth and water, and add the dried thyme and rosemary. Bring the mixture to a boil, then reduce the heat to low and let simmer for 10 minutes.
Add the browned beef, carrots, and potatoes to the pot. Stir everything together until the beef and vegetables are coated in the broth mixture.
Cover the pot and transfer it to the preheated oven. Bake for 2 to 2 1/2 hours, or until the beef is tender and the vegetables are cooked through.
Remove the stew from the oven and let it rest for a few minutes before serving. Ladle into bowls and enjoy!
And there you have it! A classic beef stew that will warm you up from the inside out. Thanks for listening to Daily Recipes, and happy cooking!
See omnystudio.com/listener for privacy information.
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