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Chicken Cutlet Sandwich on a Pretzel Bun! Ingredients 2 chicken breasts (sliced thinly, you'll end up with 6 pieces) 4 eggs flour seasoned breadcrumbs salt black pepper mozzarella cheese roma tomatoes romaine lettuce purple onion mayonnaise creamy Italian dressing pretzel buns Slice the chicken breast down the middle twice to make thin pieces. You should end up with 6 cutlets Cover in plastic wrap and pound the chicken out as thinly as possible Set up your breading station Eggs (whisked up) Flour (season with salt and pepper) Bread crumbs (seasoned) In a large skillet, heat up 2 inches of oil Now bread the chicken Coat in flour Then Eggs Then breadcrumbs Place in the pan and cook 6-8 minutes on both sides Drain on a wire rack Spread some mayonnaise and creamy Italian dressing on the pretzel bun In the microwave, melt some cheese on one cutlet Place it on the bun Then add the vegetables and bacon! Serve and... ENJOY! 😉

Chicken Cutlet Sandwich on a Pretzel Bun! Ingredients 2 chicken breasts (sliced thinly, you'll end up with 6 pieces) 4 eggs flour seasoned breadcrumbs salt black pepper mozzarella cheese roma tomatoes romaine lettuce purple onion mayonnaise creamy Italian dressing pretzel buns Slice the chicken breast down the middle twice to make thin pieces. You should end up with 6 cutlets Cover in plastic wrap and pound the chicken out as thinly as possible Set up your breading station Eggs (whisked up) Flour (season with salt and pepper) Bread crumbs (seasoned) In a large skillet, heat up 2 inches of oil Now bread the chicken Coat in flour Then Eggs Then breadcrumbs Place in the pan and cook 6-8 minutes on both sides Drain on a wire rack Spread some mayonnaise and creamy Italian dressing on the pretzel bun In the microwave, melt some cheese on one cutlet Place it on the bun Then add the vegetables and bacon! Serve and... ENJOY! 😉

Looks great mate. Why do all Merican cooks wear serial killer gloves? Don't you have the see-thru ones over there? :)

Chicken Cutlet Sandwich on a Pretzel Bun! Ingredients 2 chicken breasts (sliced thinly, you'll end up with 6 pieces) 4 eggs flour seasoned breadcrumbs salt black pepper mozzarella cheese roma tomatoes romaine lettuce purple onion mayonnaise creamy Italian dressing pretzel buns Slice the chicken breast down the middle twice to make thin pieces. You should end up with 6 cutlets Cover in plastic wrap and pound the chicken out as thinly as possible Set up your breading station Eggs (whisked up) Flour (season with salt and pepper) Bread crumbs (seasoned) In a large skillet, heat up 2 inches of oil Now bread the chicken Coat in flour Then Eggs Then breadcrumbs Place in the pan and cook 6-8 minutes on both sides Drain on a wire rack Spread some mayonnaise and creamy Italian dressing on the pretzel bun In the microwave, melt some cheese on one cutlet Place it on the bun Then add the vegetables and bacon! Serve and... ENJOY! 😉

Guna have to make these immediately! Lol. Looks good. Also, love this song.

Live sheet pan dinners. Quick and easy way to use up vegetables that are on thier way yo goung bad. ! You can customize this so easy too. Good job.

Love some blueberry biscuits!.

Looks like a super easy dinner! Great for ball game nights!

Ooo that looks good ! Love some fresh ceviche !

You said "this stuff " lol. I heard that texas guy with the hir sauce sleeve call it wash-yer-sister sauce and i will never. All it anything else agai. 🤣🤣 Very yummy stroganoff. Like so so good!

That sauce was so good!!

12 medium jalapeño peppers 12 tablespoons cream cheese, softened 1 ½ pounds cooked chopped brisket 12 slices thick-cut bacon kosher salt and ground black pepper to taste ½ (12 ounce) bottle BBQ sauce Preheat the oven to 300 degrees straight vertical line from top to bottom with a crosscut directly under the stem, making sure to cut only halfway through the jalapeños. Use a spoon to remove and discard all seeds and membranes. Place jalapeños on a baking sheet. Bake in the preheated oven for 10 minutes. Transfer jalapeños to a bowl of ice water for a few minutes to extract the rest of the seeds' oil. Blot dry with a paper towel. Increase oven temperature to 350 degrees Spread 1 tablespoon cream cheese inside each jalapeño. Place about 2 ounces brisket inside each, then wrap with a slice of bacon. Place poppers on a baking sheet and season with salt and pepper. Bake in the preheated oven for 30 minutes. Remove from the oven and brush the tops with BBQ sauce. Return to the oven and bake 5 more minutes. Enjoy 😉

Texas Twinkies! You won't be able to eat just one so make a ton! 😊

Looks good. Id fry an egg over that🤤

Easy Hamburger Rice Casserole 1 pound ground beef 2 cups long-grain white rice, uncooked 1 cans (10.5 ounces ) French onion soup 1 can (10.5 ounces) beef consomme 1 can beef broth 10.5 oz 1 yellow bell pepper chopped 1 orange bell pepper chopped 1 Jalapeño chopped ½ cup (1 stick / 113 g) unsalted butter, sliced into pats 3 chopped green onions, save some for garnish salt black pepper Preheat oven to 425 degrees Spray a 9×13-inch baking dish with nonstick cooking spray and set aside. In a medium skillet over medium heat, add ground beef. Halfway through cooking about 6-8 minutes in, add the vegetables and season with some salt and pepper continue to cook until browned and no longer pink (10-15 minutes). Drain grease. Add the ground beef and vegetables to the prepared baking dish. Top with uncooked rice, french onion soup, and beef consomme, season with salt and lots of black pepper stir to combine Top the rice mixture with the pats of butter and bake for 30 minutes. After 30 minutes, remove ans cover with some foil and continue baking for 30 additional minutes or until the rice is cooked through and tender. Fluff the rice and serve garnished with remaining green onions. Enjoy! 😉

Please don't ever take this off of CZcams! You may have just given me an idea!

1 cup butter, room temperature 1 cup granulated sugar 1/2 cup light brown sugar 2 eggs 2 teaspoons vanilla extract 1 teaspoon kosher salt 2 teaspoons baking powder 2 teaspoon ground cinnamon 1 1/2 cups grated carrots 3 cups all purspose flour 3/4 cup golden raisins optional - 1/2 cup chopped pecans or walnuts Frosting 1/2 cup butter, room temperature 4 ounces cream cheese, room temperature 2 cups powdered sugar 1 teaspoon vanilla extract Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. In the bowl of your standmixer fitted with the paddle attachment, mix together the butter and both sugars for 2 minutes. Add in the eggs, vanilla, salt, baking powder, and cinnamon and mix for 1 minute until smooth, scraping the sides of the bowl as necessary. Turn mixer to low and add in the carrots and the flour, mixing until just incorporated. Stir in the raisins and nuts. Using a medium (2 tablespoon) sized cookie scoop, drop the dough 2-inches apart on the prepared baking sheet. Bake for 8-10 minutes until the edges are lightly golden. As soon as they come out of the oven, press a spoon gently into the center of the cookie, creating a well. Transfer cookies to a wire rack to cool completely. Frosting: In the bowl of your stand mixer fitted with the paddle attachment, mix together the butter and cream cheese for 1 minute until smooth. Add in the powdered sugar and vanilla and mix for 1 minute until creamy, scraping the sides of the bowl as necessary. Transfer the frosting into a piping bag or a zip-top bag with the corner cut off. Pipe 2 teaspoons of frosting onto each cookie in the well you created. Alternately, you can spread the frosting onto the cookie with a knife or small spatula. Fall is almost here! Enjoy! 😉

Fall is almost here! This delicious carrot cake cookie recipe is full of flavors that you love in carrot cake, reduced down into a chewy, flavor packed cookie topped with a dollop of cream cheese frosting. It’s the perfect little portion to satisfy your sweet tooth!

That looks great

Zucchini Scarpaccia (Italian Zucchini Tart) 2-3 medium zucchinis, thinly sliced ½ red onion, thinly sliced 1 cup flour 1/3 cup cornmeal 1/2 teaspoon paprika ½ teaspoon dried oregano ¼ cup fresh chopped basil 2 cloves garlic, minced ½ cup water 2 eggs 1/4 cup olive oil, divided 1 cup grated parmesan 2 tablespoons cornmeal Additional basil for garnish Preheat oven to 350 degrees F. Line a metal baking sheet with parchment paper and spray to grease. Set aside. Heat 1-2 teaspoons olive oil in a large skillet, then saute sliced zucchini and red onion until tender, about 6-7 minutes. Season with salt and pepper. Whisk together flour, cornmeal, paprika, and oregano. Mix in basil, garlic, water, eggs, and remaining olive oil. Fold in zucchini and onions until fully combined. Spread mixture onto the prepared baking sheet in a thin layer. Sprinkle with parmesan cheese and top with remaining cornmeal. Cook for 40 minutes or until golden and crispy. Let cool for 5-10 minutes then slice and garnish with fresh basil. Enjoy! 😉

Zucchini Scarpaccia (Zucchini Tart) 2-3 medium zucchinis, thinly sliced ½ red onion, thinly sliced 1 cup flour 1/3 cup cornmeal 1/2 teaspoon paprika ½ teaspoon dried oregano ¼ cup fresh chopped basil 2 cloves garlic, minced ½ cup water 2 eggs 1/4 cup olive oil, divided 1 cup grated parmesan 2 tablespoons cornmeal Additional basil for garnish Preheat oven to 350 degrees F. Line a metal baking sheet with parchment paper and spray to grease. Set aside. Heat 1-2 teaspoons olive oil in a large skillet, then saute sliced zucchini and red onion until tender, about 6-7 minutes. Season with salt and pepper. Whisk together flour, cornmeal, paprika, and oregano. Mix in basil, garlic, water, eggs, and remaining olive oil. Fold in zucchini and onions until fully combined. Spread mixture onto the prepared baking sheet in a thin layer. Sprinkle with parmesan cheese and top with remaining cornmeal. Cook for 40 minutes or until golden and crispy. Let cool for 5-10 minutes then slice and garnish with fresh basil. Enjoy! 😉

Baked Parmesan Yellow Squash Ingredients 3-4 medium-sized yellow summer squash Garlic salt & freshly ground black pepper 1 cup freshly grated Parmesan cheese olive oil fresh parsley for garnish Place an oven rack in the center position of the oven. Preheat the oven to 425 degrees. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper. Wash and dry the squash, and then cut each one into ¼-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash. drizzle some olive oil over the top of the squash Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately. Enjoy! 😉

Baked Parmesan Yellow Squash Ingredients 3-4 medium-sized yellow summer squash Garlic salt & freshly ground black pepper 1 cup freshly grated Parmesan cheese olive oil fresh parsley for garnish Place an oven rack in the center position of the oven. Preheat the oven to 425 degrees. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper. Wash and dry the squash, and then cut each one into ¼-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash. drizzle some olive oil over the top of the squash Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately. Enjoy! 😉

Noice!. I'd buy that.

Baked Parmesan Yellow Squash Ingredients 3-4 medium-sized yellow summer squash Garlic salt & freshly ground black pepper 1 cup freshly grated Parmesan cheese olive oil fresh parsley for garnish Place an oven rack in the center position of the oven. Preheat the oven to 425 degrees. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper. Wash and dry the squash, and then cut each one into ¼-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash. drizzle some olive oil over the top of the squash Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately. Enjoy! 😉

Habanero Mango Hot Sauce Ingredients: 2 cups Habanero peppers 2 cups sweet bell peppers 2 stalks celery 1/2 sweet potato 1 mango 2 roma tomatoes 4 garlic cloves Pickling salt Water Directions Roughly chop all the vegetables, fruit, and garlic Smoke the mix on a grill for about 10-15 at the lowest temperature Add all the mix to large fermenting jar Fill the jar up with water and add the salt (4% salt to the water, i.e., 100 grams of water would be 4 grams of salt) Cover with the lid and let sit for 1-2 weeks Making the hot sauce: Strain the peppers save the brine Add the pepper mix to a food processor Pulse for 1 minute, then puree for 8 minutes Pour the pepper puree into a large pot on medium low heat Add 2 cups of the brine you saved Add 1/2 cup apple cider vinegar Give it a mix Add 1/2 cup of your favorite bourbon Give it a mix Cover and simmer 20 minutes Strain the pepper puree into a sive Stirring until all the juices are released and you only have the chunks of puree left in the sive Let the sauce cool completely before bottling or jarring or canning. We made three different types of hot sauce. If you would like the recipe for the Serrano Hatch Chili hot sauce or the Jalapeño Pablono hot sauce, leave me a comment, and I'll share! Enjoy! 😉

Habanero Mango Hot Sauce Ingredients: 2 cups Habanero peppers 2 cups sweet bell peppers 2 stalks celery 1/2 sweet potato 1 mango 2 roma tomatoes 4 garlic cloves Pickling salt Water Directions Roughly chop all the vegetables, fruit, and garlic Smoke the mix on a grill for about 10-15 at the lowest temperature Add all the mix to large fermenting jar Fill the jar up with water and add the salt (4% salt to the water, i.e., 100 grams of water would be 4 grams of salt) Cover with the lid and let sit for 1-2 weeks Making the hot sauce: Strain the peppers save the brine Add the pepper mix to a food processor Pulse for 1 minute, then puree for 8 minutes Pour the pepper puree into a large pot on medium low heat Add 2 cups of the brine you saved Add 1/2 cup apple cider vinegar Give it a mix Add 1/2 cup of your favorite bourbon Give it a mix Cover and simmer 20 minutes Strain the pepper puree into a sive Stirring until all the juices are released and you only have the chunks of puree left in the sive Let the sauce cool completely before bottling or jarring or canning. We made three different types of hot sauce. If you would like the recipe for the Serrano Hatch Chili hot sauce or the Jalapeño Pablono hot sauce, leave me a comment, and I'll share! Enjoy! 😉

Nice this is really creative. I’ll have to try it. Great music choice by the way!!

Buttery buttermilk biscuits loaded with blueberries and finished off with a sweet vanilla glaze Ingredients for the Biscuits 2 cups all-purpose flour (sifted) (+ more for work surface) ½ cup granulated sugar 1 tablespoon baking powder 1 teaspoon salt ¼ cup butter-flavored shortening ¼ cup unsalted butter (very cold) 1 cup cold buttermilk ¾ cup blueberries 1 teaspoon flour (for coating blueberries) 1 tbsp cinnamon 1-2 teaspoons half and half (for brushing tops of cut biscuits) 1-2 tablespoons melted butter (for brushing tops of cooked biscuits) Ingredients for the Glaze 1 cup powdered sugar 2 tablespoons half and half (may need more) 1 tablespoon unsalted butter, melted ¼ teaspoon vanilla extract salt, pinch Preheat oven to 450 degrees Lightly grease a baking sheet pan with shortening and set aside. In a large bowl, whisk together flour, cinnamon, sugar, baking powder, and salt. (Make sure to whisk it thoroughly) Cut the shortening into the dry ingredients with a pastry cutter until the mixture looks crumbly. Grate the frozen butter into the flour mixture, tossing occasionally with a rubber spatula so that the butter pieces are coated in the flour. Mix the vanilla extract into the buttermilk and pour it into the dry ingredients. Using a rubber spatula, stir until a dough forms. Sprinkle about 1-2 tablespoons of flour on a flat surface and pour the dough out on top. Begin to knead the dough into a soft ball. Flatten and fold the dough 2-3 times (this will create layers in the finished biscuit), adding more flour if needed, but use the flour sparingly to keep from drying out the dough. Pat the dough out into a 1-inch thick rectangle. Set aside. Add blueberries to a bowl and toss with 1 teaspoon of flour. Carefully press the blueberries into the dough. Carefully fold the dough in half and press back out. Be sure to keep your hands and work surface well-floured. If berries fall out, just tuck them back in. Fold and press out the dough again 2 more times. (Blueberries will fall out, and this may get messy. Just keep tucking in blueberries as they fall out) Pat the dough out one final time into a 1-inch thick rectangle. Dip a 3-inch cutter into flour and cut out 8 biscuits. Dip your cutter in flour each time. Do not twist the cutter (You will need to reroll the dough to get the last two biscuits. Just add more flour to your hands and work surface to make the dough easier to work with)Place the biscuits on the prepared pan with sides touching. Using a pastry brush, brush the tops lightly and evenly with half n half. (This helps with browning.) Bake for 20 minutes on the middle rack. (may need more or less time depending on your oven) Remove from oven and brush biscuits generously with melted butter. (*Optional* You can then broil the biscuits on low for 1-2 minutes until lightly golden brown if desired, but keep a close eye on them since they can burn fast) While biscuits are cooling, make the glaze. To make the glaze combine powdered sugar, melted butter, and half n half. Add more half and half if you prefer a thinner glaze. Stir in vanilla extract and a pinch of salt. Brush or drizzle the glaze over the hot biscuits and allow the glaze to harden. Once hardened, drizzle on more glaze, if desired. Serve warm or room temperature. ENJOY! 😉

Boberry biscuit

Buttery buttermilk biscuits loaded with blueberries and finished off with a sweet vanilla glaze Ingredients for the Biscuits 2 cups all-purpose flour (sifted) (+ more for work surface) ½ cup granulated sugar 1 tablespoon baking powder 1 teaspoon salt ¼ cup butter-flavored shortening ¼ cup unsalted butter (very cold) 1 cup cold buttermilk ¾ cup blueberries 1 teaspoon flour (for coating blueberries) 1 tbsp cinnamon 1-2 teaspoons half and half (for brushing tops of cut biscuits) 1-2 tablespoons melted butter (for brushing tops of cooked biscuits) Ingredients for the Glaze 1 cup powdered sugar 2 tablespoons half and half (may need more) 1 tablespoon unsalted butter, melted ¼ teaspoon vanilla extract salt, pinch Preheat oven to 450 degrees Lightly grease a baking sheet pan with shortening and set aside. In a large bowl, whisk together flour, cinnamon, sugar, baking powder, and salt. (Make sure to whisk it thoroughly) Cut the shortening into the dry ingredients with a pastry cutter until the mixture looks crumbly. Grate the frozen butter into the flour mixture, tossing occasionally with a rubber spatula so that the butter pieces are coated in the flour. Mix the vanilla extract into the buttermilk and pour it into the dry ingredients. Using a rubber spatula, stir until a dough forms. Sprinkle about 1-2 tablespoons of flour on a flat surface and pour the dough out on top. Begin to knead the dough into a soft ball. Flatten and fold the dough 2-3 times (this will create layers in the finished biscuit), adding more flour if needed, but use the flour sparingly to keep from drying out the dough. Pat the dough out into a 1-inch thick rectangle. Set aside. Add blueberries to a bowl and toss with 1 teaspoon of flour. Carefully press the blueberries into the dough. Carefully fold the dough in half and press back out. Be sure to keep your hands and work surface well-floured. If berries fall out, just tuck them back in. Fold and press out the dough again 2 more times. (Blueberries will fall out, and this may get messy. Just keep tucking in blueberries as they fall out) Pat the dough out one final time into a 1-inch thick rectangle. Dip a 3-inch cutter into flour and cut out 8 biscuits. Dip your cutter in flour each time. Do not twist the cutter (You will need to reroll the dough to get the last two biscuits. Just add more flour to your hands and work surface to make the dough easier to work with)Place the biscuits on the prepared pan with sides touching. Using a pastry brush, brush the tops lightly and evenly with half n half. (This helps with browning.) Bake for 20 minutes on the middle rack. (may need more or less time depending on your oven) Remove from oven and brush biscuits generously with melted butter. (*Optional* You can then broil the biscuits on low for 1-2 minutes until lightly golden brown if desired, but keep a close eye on them since they can burn fast) While biscuits are cooling, make the glaze. To make the glaze combine powdered sugar, melted butter, and half n half. Add more half and half if you prefer a thinner glaze. Stir in vanilla extract and a pinch of salt. Brush or drizzle the glaze over the hot biscuits and allow the glaze to harden. Once hardened, drizzle on more glaze, if desired. Serve warm or room temperature. ENJOY! 😉

Awesyum 😋

Looks good

4 (4 ounce) cube steaks salt and pepper to taste ¼ cup all-purpose flour ⅓ cup vegetable oil 2 cups water, or as needed 1 teaspoon beef bouillon granules Season cube steaks on both sides with salt and pepper. Place flour in a shallow bowl; press steaks into the flour and shake off any excess. Heat oil in a large skillet over medium-high heat. Add steaks and cook until browned on both sides, about 3 minutes per side. Pour enough water into the skillet to almost cover steaks. Stir in beef bouillon and salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until very tender, about 2 hours. Serve over rice or mashed potatoes Enjoy! 😉

Cube Steak with Onion Gravy over Rice! 4 (4 ounce) cube steaks salt and pepper to taste ¼ cup all-purpose flour ⅓ cup oil 2 cups water, or as needed 3 beef bouillon cubes crumbled 2 shallots sliced 1 onion sliced 3 garlic cloves minced to a pan on medium high heat add a drizzle of oil and a tbsp of butter saute the garlic and onions for 5 minutes remove and drain on a papertowl Season cube steaks on both sides with salt and pepper. Place flour on a shallow dish press steaks into the flour and shake off any excess. To the same pan, heat oil in a over medium-high heat. Add steaks and cook until browned on both sides, about 3 minutes per side. Pour enough water into the skillet to almost cover steaks. Stir in salt, and beef bouillon. Add garlic and onion. Cover, and simmer until very tender, about 2 hours. Serve over rice or mashed potatoes Enjoy! 😉

Fried Potatoes and Onions The side dish classic 1 lb yellow potatoes 3 green onions 3 cloves garlic 1 white onion garlic powder onion powder black pepper sea salt cayenne pepper smoked paprika vegetable oil slice your potatoes slice the white onion mince the garlic dice the green onion to a pan medium high heat add 2-3 inches vegetable oil let it heat up season the potatoes tossing them around to make sure they are evenly coated with the seasonings add the onions and garlic to the pan (save some of the green for garnish) let this cook until the garlic is fragrant now add the potatoes frying for 30-35 minutes around 20 minutes give the potatoes a flip to cook the other sides when done remove from pan drain on a paper towel garnish with the remaining green onion and serve Enjoy! 😉

My heart says Yeah buddy My gallbladder says 😱

The side dish that literally goes with everything! Or just eat them by themselves! 😊

Fried Potatoes and Onions The side dish classic 1 lb yellow potatoes 3 green onions 3 cloves garlic 1 white onion garlic powder onion powder black pepper sea salt cayenne pepper smoked paprika vegetable oil slice your potatoes slice the white onion mince the garlic dice the green onion to a pan medium high heat add 2-3 inches vegetable oil let it heat up season the potatoes tossing them around to make sure they are evenly coated with the seasonings add the onions and garlic to the pan (save some of the green for garnish) let this cook until the garlic is fragrant now add the potatoes frying for 30-35 minutes around 20 minutes give the potatoes a flip to cook the other sides when done remove from pan drain on a paper towel garnish with the remaining green onion and serve Enjoy! 😉

Just a simple recipe for a classic side dish that goes with everything! 😉

Fried Potatoes and Onions The side dish classic 1 lb yellow potatoes 3 green onions 3 cloves garlic 1 white onion garlic powder onion powder black pepper sea salt cayenne pepper smoked paprika vegetable oil slice your potatoes slice the white onion mince the garlic dice the green onion to a pan medium high heat add 2-3 inches vegetable oil let it heat up season the potatoes tossing them around to make sure they are evenly coated with the seasonings add the onions and garlic to the pan (save some of the green for garnish) let this cook until the garlic is fragrant now add the potatoes frying for 30-35 minutes around 20 minutes, give the potatoes a flip to cook the other sides when done, remove from pan drain on a paper towel garnish with the remaining green onion and serve Enjoy! 😉

Oven Roasted Asparagus 1 bundle Asparagus with the bottom tips cut off pink Himalayan salt ground white pepper dried dill olive oil parmesan cheese preheat the oven to 400 degrees wash your Asparagus and cut the bottom tips off lay the asparagus on a baking sheet lined with parchment paper drizzle the olive oil all over the Asparagus, making sure they are coated well add salt, pepper, dill, and grated parmesan to the Asparagus bake at 400 for 18-20 minutes Asparagus will be done when tips are slightly charred, and the stems are florescent green but still crisp! Enjoy! 😉

Oven Roasted Asparagus 1 bundle Asparagus with the bottom tips cut off pink Himalayan salt ground white pepper dried dill olive oil parmesan cheese preheat the oven to 400 degrees wash your Asparagus and cut the bottom tips off lay the asparagus on a baking sheet lined with parchment paper drizzle the olive oil all over the Asparagus, making sure they are coated well add salt, pepper, dill, and grated parmesan to the Asparagus bake at 400 for 18-20 minutes Asparagus will be done when tips are slightly charred, and the stems are florescent green but still crisp! Enjoy! 😉

Oven Roasted Asparagus 1 bundle Asparagus with the bottom tips cut off pink Himalayan salt ground white pepper dried dill olive oil parmesan cheese preheat the oven to 400 degrees wash your Asparagus and cut the bottom tips off lay the Asparagus on a baking sheet lined with parchment paper drizzle the olive oil all over the Asparagus making sure they are coated well add salt, pepper, dill and grated parmesan to the Asparagus bake at 400 for 18-20 minutes Asparagus will be done with tips are slightly charred and the stem are florescent green but still crisp! Enjoy! 😉

1 acorn squash halved seeded with top and bottom cut off Olive oil Salt Pepper Butter Brown sugar Preheat your oven to 350 degrees place your acorn squash that you've prepped skin side up on a baking sheet lined with aluminum oil Massage about a tablespoon of olive oil to each acorn squash skin Bake skin side up for 35 minutes After 35 minutes take squash out of the oven flip then over add salt and pepper Then 4 tbsp butter To each squash half Then add 1/4 cup brown sugar to the center of each squash Bake for another 30-35 minutes Squash will be fall apart tender when done. Enjoy! 😉

Do giant squirrels collect acorn squash?

1 acorn squash halved seeded with top and bottom cut off Olive oil Salt Pepper Butter Brown sugar Preheat your oven to 350 degrees place your acorn squash that you've prepped skin side up on a baking sheet lined with aluminum oil Massage about a tablespoon of olive oil to each acorn squash skin Bake skin side up for 35 minutes After 35 minutes take squash out of the oven flip then over add salt and pepper Then 4 tbsp butter To each squash half Then add 1/4 cup brown sugar to the center of each squash Bake for another 30-35 minutes Squash will be fall apart tender when done. Enjoy! 😉

1 acorn squash halved seeded with top and bottom cut off Olive oil Salt Pepper Butter Brown sugar Preheat your oven to 350 degrees place your acorn squash that you've prepped skin side up on a baking sheet lined with aluminum oil Massage about a tablespoon of olive oil to each acorn squash skin Bake skin side up for 35 minutes After 35 minutes take squash out of the oven flip then over add salt and pepper Then 4 tbsp butter To each squash half Then add 1/4 cup brown sugar to the center of each squash Bake for another 30-35 minutes Squash will be fall apart tender when done. Enjoy! 😉

Watching you scrape the fork with your teeth made my skin crawl

Traditional Eggs Benedict 2 English muffins 4 large eggs 4 slices Canadian bacon Vinegar , just a splash To poach the eggs: Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling. Add a little splash of vinegar to the water (this is optional, but it helps the egg white to stay together once it is in the water). Crack one egg into a small cup (I use a measuring cup). Lower the egg into the simmer water, gently easing it out of the cup. Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon It is not abnormal for a white foam to form on top of the water when poaching an egg. You can simple skim the foam off of the water with a spoon. While the egg is cooking, place the slices of Canadian bacon in a large pan and cook on medium-high heat for about 1 minute on each side While the egg is cooking, place the slices of Canadian bacon in a large pan and cook on medium-high heat for about 1 minute on each side. No fail Hollandaise Sauce 3 egg yolks 1 tablespoon lemon juice , or more as desired for flavor 1 teaspoon Dijon mustard 1/4 teaspoon salt pinch of cayenne pepper 1/2 cup unsalted butter Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Alternatively, you could heat it on the stove. Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined. With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified. Toast the English muffin. Top each toasted side with a slice or two of Canadian bacon, and then a poached egg. Top with hollandaise sauce. Enjoy! 😉