Baked Ranch Chicken

Ingredients

– 4 boneless, skinless chicken breasts

– 1 packet ranch seasoning mix

– 2 tablespoons olive oil

– 1 teaspoon salt

– 1 teaspoon black pepper

– 1 teaspoon garlic powder

– 1 teaspoon paprika

Instructions

1. Preheat Oven:

– Preheat your oven to 375°F (190°C).

2. Prepare the Seasoning:

– In a small bowl, combine the ranch seasoning mix, olive oil, salt, pepper, garlic powder, and paprika.

3. Season the Chicken:

– Place the chicken breasts in a large bowl or a resealable plastic bag.

– Pour the seasoning mixture over the chicken, ensuring each piece is well coated.

4. Bake the Chicken:

– Arrange the seasoned chicken breasts in a single layer in a baking dish.

– Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

5. Serve:

– Once baked, remove the chicken from the oven and let it rest for a few minutes before serving.

– Serve the chicken with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.#### Tips for Success

– Marinating Time:

For even more flavor, marinate the chicken in the seasoning mixture for at least 30 minutes or overnight in the refrigerator.

– Even Cooking:

Pound the chicken breasts to an even thickness to ensure they cook evenly.

– Healthier Option:

Use low-sodium ranch seasoning mix to reduce sodium intake.

Variations

– Spicy Ranch Chicken:

Add a teaspoon of cayenne pepper or hot sauce to the seasoning mix for a spicy kick.

– Cheesy Ranch Chicken:

Sprinkle shredded cheddar or mozzarella cheese over the chicken during the last 5 minutes of baking.

– Herb Ranch Chicken:

Add fresh or dried herbs like thyme, rosemary, or parsley to the seasoning mix for an herby flavor.

Storage and Reheating

– Storage:

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

– Reheating:

Reheat the chicken in the oven at 350°F (175°C) until warmed through, or in the microwave for a quick meal.

Nutritional Information (per serving)

– Calories: 250

– Protein: 30g

– Carbohydrates: 2g

– Fat: 12g

– Sodium: 800mg

This easy and delicious Baked Ranch Chicken is perfect for busy weeknights or a cozy weekend dinner. The combination of ranch seasoning and simple spices creates a flavorful dish that pairs well with a variety of sides. Whether you’re meal prepping for the week or looking for a quick dinner idea, this recipe is sure to become a family favorite.

Delicious Sesame Chicken Recipe

Introduction:
Sesame chicken is a beloved dish in Asian cuisine, celebrated for its tender chicken pieces bathed in a delectable sauce infused with the nutty aroma of sesame. While often enjoyed at restaurants, making sesame chicken at home allows you to tailor the flavors to your preference and enjoy a satisfying meal right in the comfort of your kitchen. This recipe offers a simple yet flavorful rendition of sesame chicken that is sure to tantalize your taste buds and become a staple in your culinary repertoire.

Ingredients:
To recreate this mouthwatering dish, you will need the following ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons cornstarch
• 2 tablespoons water
• Sesame seeds, for garnish
• Green onions, thinly sliced, for garnish
• Cooked rice, for serving

Instructions:

1. Prepare the Sauce: In a small bowl, combine the soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger. Whisk the ingredients together until they form a smooth and fragrant sauce. Set aside.

2. Marinate the Chicken: Place the bite-sized chicken pieces in a large bowl. Pour half of the prepared sauce over the chicken, ensuring that each piece is thoroughly coated in the flavorful marinade. Allow the chicken to marinate for at least 15 minutes to allow the flavors to meld together.

3. Create the Cornstarch Slurry: In a separate small bowl, mix together the cornstarch and water to create a slurry. This mixture will help thicken the sauce later on, giving the sesame chicken its signature velvety texture.
4. Cook the Chicken: Heat a large skillet or wok over medium-high heat and add a drizzle of oil to prevent sticking. Once the skillet is hot, add the marinated chicken pieces in a single layer, discarding any excess marinade. Cook the chicken, stirring occasionally, until it turns golden brown and is cooked through approximately 6-8 minutes.

5. Thicken the Sauce: Once the chicken is cooked, pour the remaining sauce over it in the skillet. Stir in the cornstarch slurry, and continue to cook for an additional 1-2 minutes, allowing the sauce to thicken and coat the chicken evenly. The aroma of the sesame oil and ginger will permeate the air, signaling that your sesame chicken is almost ready to be enjoyed.
6. Garnish and Serve: Sprinkle sesame seeds and thinly sliced green onions over the sesame chicken in the skillet, adding a pop of color and flavor to the dish. Gently stir the garnishes into the chicken, ensuring that they are evenly distributed. Serve the sesame chicken hot over a bed of cooked rice, allowing the fluffy grains to soak up the delicious sauce and complement the savory flavors of the dish.

Conclusion:
With its succulent chicken, flavorful sauce, and aromatic sesame seeds, this homemade sesame chicken recipe is a true delight for the senses. Whether enjoyed as a comforting meal for a cozy night in or showcased as the star of a festive gathering, this dish is sure to leave a lasting impression on all who taste it. So don your apron, gather your ingredients, and embark on a culinary adventure that celebrates the rich flavors of Asian cuisine with this irresistible sesame chicken recipe. Bon appétit!

“This brownie recipe is the ultimate indulgence. It’s known for creating the world’s fudgiest brownies with a perfect crisp, crackly top and a super fudgy center. They are either chewy or gooey in all the right places, generously studded with melted chocolate chunks. Every ingredient is precisely measured and weighed to simplify your baking experience. These brownies truly live up to their name as the ‘World’s Best Fudgiest Brownies.’

These homemade brownies are pure chocolate heaven, and once you’ve tasted them, you’ll never go back to a boxed brownie mix or try another brownie recipe. The only downside is trying not to devour the entire tray in one sitting.

These simple, decadent brownies deliver an intense chocolate experience. They are incredibly fudgy and can be enjoyed within 15 minutes of pulling them out of the oven (careful not to burn yourself). Each brownie is loaded with melted chocolate chunks.

What’s more, they remain incredibly fudgy even the next day, and the day after that. You can freeze them or enjoy them cold from the refrigerator up to a week later.

Ingredients:

– 1 cup (8oz/240g) unsalted butter, melted and cooled

– 2 tablespoons (30ml) vegetable oil

– 1 1/4 cups (9oz/260g) white sugar

– 1 cup (7oz/200g) packed light brown sugar

– 4 large eggs (2oz/57g each), at room temperature

– 1 tablespoon (15ml) pure vanilla extract

– 3/4 teaspoon salt

– 1 cup (3.5oz/130g) all-purpose flour

– 1 cup (3.5oz/100g) good quality, unsweetened cocoa powder

– 7 oz (200g) roughly chopped chocolate or large chocolate chips

Instructions:

1. Preheat the oven to 175°C | 350°F.

2. Lightly grease an 8×12-inch baking pan and line it with parchment paper.

3. In a medium-sized bowl, combine melted butter, oil, and sugars. Whisk well and add the eggs and vanilla; beat until lighter in color.

4. Sift in flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined (avoid overmixing).

5. Fold in 3/4 of the chocolate pieces.

6. Pour the batter into the prepared pan, smoothing the top and topping with the remaining chocolate pieces.

7. Bake for 25-30 minutes for fudgy brownies or 35-40 minutes for well-set brownies.

8. Brownies will continue baking in the hot pan out of the oven. Allow them to cool to room temperature before slicing into 16 brownies.

Enjoy!

Optional add-ins:

Crushed walnuts, peanuts, almonds, pecans, chocolate chips, peanut butter chips, shredded coconut, dried fruit (cranberries, raisins, etc).

Storing:

Store at room temperature for 3 days or in the refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight in the refrigerator or bring to room temperature before serving or reheat in the microwave.

Notes:

For thicker brownies, use a 7×11-inch pan and bake for 40-45 minutes. For thinner brownies, use a 9×13-inch pan and bake for 18-20 minutes. Avoid overbeating the batter and be cautious not to overbake.Enjoy your brownie baking adventure!”

These Pumpkin Pie OREO Balls are a breeze to make using Golden Oreos, pumpkin, cream cheese, and warm fall spices. Coated in white chocolate, they’re the perfect no-bake treat for your next party!

You’re in for a treat with these pumpkin and cookie balls dipped in luscious white chocolate. They’re infused with rich pumpkin pie flavors, making each bite a delightful experience. Try them soon and discover why we can’t stop praising them.

Ingredients:

– 1 family-sized package of Golden Oreos

– 7 ounces of softened cream cheese

– 1/2 cup of pumpkin puree (homemade or storebought)

– 3/4 teaspoon of pumpkin pie spice

– 24 ounces of white chocolate chips

– 2 crushed graham crackers

Instructions:

1. In a food processor, pulse the Golden Oreos until they turn into fine crumbs.

2. Add the softened cream cheese, pumpkin puree, and pumpkin pie spice to the crumbs. Pulse again until well combined. Be careful not to overmix.

3. Use your hands to shape the mixture into walnut-sized balls. Roll them until they are smooth.

4. Place the truffles on an unlined cookie sheet.

5. Put the cookie sheet in the freezer for about 20 minutes until the truffles harden a bit.

6. In a microwave-safe bowl, microwave the white chocolate chips for 30 seconds or until they are completely melted.

7. Dip each truffle into the melted chocolate using a 3-pronged fork or a similar tool. Use two spoons to ensure they are fully coated.

8. Return the coated truffles to the cookie sheet.

9. Sprinkle the crushed graham cracker crumbs on top of each truffle.

10. Refrigerate the cookie sheet until the chocolate sets and cools completely. Enjoy!

Note:

The 3-pronged fork used for dipping is a handy Wilton Dipping tool. It’s part of a 3-piece set designed for dipping candies or truffles in chocolate.

How to Melt Chocolate in the Microwave:

1. Use a glass or ceramic bowl.

2. Ensure your chocolate is fresh.

3. To melt 1 cup of chocolate chips, start with 1 minute in the microwave.

4. Allow the chocolate to sit for 2-3 minutes.

5. Gently stir to see if the chocolate is melting smoothly. If it’s still solid, microwave for an additional 20 seconds, then let it sit again.

6. Chocolate may look solid but is actually melted, so always give it a gentle stir to check.

7. If the melted chocolate is too thick to work with, try adding 1/2 teaspoon of coconut oil or shortening, melt it, and stir it in.

If you enjoy the flavors of beef stroganoff, you’ll certainly appreciate this speedy chicken stroganoff recipe. It offers a taste that closely resembles the original but with chicken as the star ingredient. This dish is a fantastic choice for a fast and delicious dinner, ready to be served in as little as 30 minutes! Looking for more quick dinner ideas? Give our One Pan Butternut Squash Chicken and Rice a try.

Ingredients:

– 2 tablespoons of olive oil

– 500 grams of diced chicken

– 2 onions

– 4 garlic cloves

– 400 ml of chicken stock

– 300 grams of mushrooms

– 1 tablespoon of paprika

– 4 teaspoons of Dijon mustard

– 2 tablespoons of Worcestershire sauce

– 200 grams of sour cream- Salt and pepper to taste

– Chopped parsley for garnish

Directions:

1. Cooking the Chicken

– Begin by heating a large skillet or pan over medium-high heat and adding the olive oil.

– Place the diced chicken into the pan, generously season it with salt and pepper, and sear until it’s golden brown and fully cooked, which should take about 5-7 minutes.

– Once the chicken is cooked, transfer it to a plate and set it aside.

2. Adding Liquids

– In the same pan, add a bit more olive oil if needed, and add the finely chopped onions. Sauté them until they become translucent and soft.

– Stir in the minced garlic cloves and paprika, allowing the garlic to become aromatic and the paprika to release its flavors, which takes about 1-2 minutes.

– Add the sliced mushrooms to the pan, making sure they are evenly spread out. Let the mushrooms cook until they turn golden and release their moisture.

– Pour in the chicken stock, Dijon mustard, and Worcestershire sauce. Mix everything together well, ensuring the mushrooms are well-coated and the pan’s contents are combined.

3. Final Seasoning

– Reintroduce the cooked chicken back into the pan. Let the mixture simmer for a few minutes, allowing the chicken to absorb the flavors.

– Reduce the heat to low and stir in the sour cream until the mixture is smooth and well incorporated.

– Taste and adjust the salt and pepper as necessary. Just before serving, sprinkle with freshly chopped parsley for a burst of color and freshness.

– Serve it alongside some fluffy rice or buttered noodles. Enjoy!

Transform your mealtime with this delectable salmon fried rice dish – a vibrant, flavorful, and nutritious recipe that’s bound to leave your family yearning for seconds. Incredibly simple to whip up, you’ll have it ready to savor in just 20 minutes!

Do you relish fried rice recipes? Don’t miss out on our One Pot Fried Rice Recipe with chicken!

Ingredients:

– 400 grams of salmon

– 600 grams of cooked rice

– 1 tablespoon of sesame oil

– 2 large scallions

– 1 red onion

– 1 red bell pepper

– 2 large eggs (beaten)

– 2 tablespoons of soy sauce

– Salt to taste

For serving:

– Fresh cilantro- Sesame seeds

– Sriracha

Nutritional Information

– Calories: 469

– Fat: 18 g

– Protein: 29 g

– Carbs: 47 g

– Sugars: 2 g

Directions

1. Baking the Salmon

– Preheat your oven to 190°C. Place the salmon fillet on a baking sheet lined with parchment paper. Season with a pinch of salt and pepper to taste. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork. Once done, set aside to cool before flaking it into bite-sized pieces.

– Heat the sesame oil in a large skillet or wok over medium-high heat. Add the red onion and sauté for 2-3 minutes until it starts to soften. Toss in the sliced red bell pepper and continue to stir-fry for another 2 minutes until the veggies are tender-crisp.

2. Scrambling the Eggs

– Push the veggies to one side of the skillet and pour the beaten eggs on the other side. Allow them to set for a few seconds and then scramble until fully cooked. Mix everything together.

– Add the cooked rice to the skillet, breaking up any clumps with your spatula. Gently fold in the flaked salmon, ensuring everything is evenly distributed.

3. Seasoning the Dish

– Drizzle the soy sauce over the rice mixture and toss everything together until the rice is well-coated and has taken on a beautiful golden color. Finally, sprinkle in the chopped scallions and give it one final good stir to mix everything together.- Taste and adjust the seasoning with additional soy sauce or a pinch of salt if necessary. Garnish with a generous sprinkle of sesame seeds and fresh cilantro leaves. Enjoy!

Notes

– For the best fried rice texture, use rice that has been cooked and left in the refrigerator overnight. This dries out the grains, preventing your fried rice from turning mushy.

– Salmon should be just cooked through and still moist inside when you flake it. Overcooking will result in dry fish.- This recipe is versatile. Feel free to add any other veggies you have on hand, such as peas, carrots, or corn.

– Soy sauces vary in saltiness. Start with a little, taste, and add more as needed.

– Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat until everything is hot and steamy. You can also use a microwave, but the texture of the rice may change slightly.