HealthyDiet RecipeWorld

Lemon-Garlic Butter Chicken Recipe– If you are looking for an easy but delicious crock pot dinner idea, then this crockpot chicken thighs recipe is for you! The chicken thighs cook up tender and juicy in a buttery lemon garlic sauce. This chicken recipe is very easy to make in the crock pot and the flavor is outstanding. We guarantee your family will love this slow cooker chicken thighs recipe and put it on the family favorite rotation list! Serve the chicken thighs over a bed of cauliflower rice (ideal for keto or low carb diet) or rice with a salad and dinner is done. Hint, if you make rice (or cauliflower rice) in the Instant Pot, this crockpot chicken dinner gets crazy easy.

INGREDIENTS:

• 6-8 boneless chicken thighs, skinless or with skin
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon crushed red chili pepper flakes, or Cayenne (optional)
• 1/2 teaspoon paprika
• 4 garlic cloves, sliced or minced
• 1 teaspoon Italian seasoning
• 1/2 stick butter, diced
• Zest of half a lemon
• Juice of one lemon
• 1/3 cup low sodium chicken broth
• Chopped fresh parsley and lemon slices, for garnish

How To Make Chicken in the Crockpot:

1. This crockpot chicken thighs recipe is SUPER easy to make. Simply place the chicken thighs in the slow cooker. Combine 1/3 cup chicken broth, lemon juice, and zest. Pour the broth over the chicken. Season the chicken with Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes, salt, and pepper. Top chicken with fresh minced garlic and diced butter. Cook on High for 3-4 hours.
2. Once the chicken thighs are cooked, serve the chicken over white rice, pasta, cauliflower rice, mashed potatoes, zucchini noodles, or egg noodles.
3. If you want a thinner sauce, add about 1/2 to 1 cup of water or chicken broth to the soup mixture.

Recipe tips for the crockpot chicken recipe:

1. This chicken thighs recipe in the slow cooker is very accommodating and you can customize it to your taste.
2. The chicken thighs is super quick to prep and the delicious garlic lemon butter herb sauce is to die for! Here are a few tips to make it even better!
3. Try cooking the chicken over a bed of chunky cauliflower florets. This instantly turns the crockpot chicken thighs recipe into a one-pot dinner, and the cauliflower side is packed with flavor since it will soak up the fat and juices from the chicken thighs.
4. If you’re not on a Keto or low carb diet, cook the crockpot chicken thighs over a bed of baby or new potatoes instead.
5. If you want to give your crockpot chicken thighs dinner a zesty touch to brighten the flavor, add a dash of fresh lemon juice at the end of cooking.
6. Make sure to use skinless chicken thighs. Chicken skin contains fat that will make the crockpot dish too greasy, especially when we use butter in the sauce.
7. If you’re not fond of chicken thighs, go for skinless chicken breasts instead–They are lean and shred easily after being slow-cooked!
8. Shredding chicken meat is also a great option. Simply remove the cooked chicken thighs from the crockpot and shred on a cutting board after removing the bone.
9. Add chicken back to the crockpot and mix with the sauce to combine and reheat quickly before serving the crockpot chicken.

Directions:

1. To make this crockpot chicken recipe:

Place chicken thighs at the bottom of your slow cooker. Combine 1/3 cup chicken broth, lemon juice, and zest, and pour over chicken thighs. In a small bowl, combine Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes, salt, and pepper. Sprinkle the spice mix over the chicken thighs. Top with fresh minced garlic and diced butter.

2. Cover the crockpot and cook the chicken thighs for 3-4 hours on HIGH or 6-8 hours on LOW.

3. Sprinkle your crockpot chicken thighs dinner with chopped parsley and garnish with lemon slices. Serve hot with cauliflower rice, spiralized zucchini noodles, rice, pasta or quinoa. Enjoy! ❤️

What to serve with the crockpot chicken?

As said above, cauliflower rice or zucchini noodles are a great and healthy option, especially for those on low-carb/keto diets. This slow cooker chicken thighs recipe is also awesome on top of regular pasta or rice of course!

Perfect Cream Puff Recipe: These bake up light as air every time! Filled with sweet whipped cream & dusted with powdered sugar. The ultimate!

Just in time for the weekend, I’m bringing you a classic dessert recipe that just can’t go wrong, no matter the occasion or the time of year: cream puffs!

Like so many other French pastries such as Madeleine cookies, brioche bread, and macarons, cream puffs have a specific set of ingredients and a specific technique. But unlike those others, this recipe is very easy to make.

If you’re aware of the major pitfalls (more on that below), you’ll be able to make this cream puff recipe like a pro! It’s pretty much foolproof!

Prep Time: 20mins

Cook Time: 40mins

Total Time: 1hr

Course: Dessert, Snack

Cuisine: French

Servings: 12 cream puffs

Ingredients:

For the Choux Pastry Puffs:

• 1 cup water
• 1/2 cup unsalted butter (1 stick)
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon kosher salt
• 1 cup all-purpose flour
• 4 eggs, large
• 1 tablespoon powdered sugar, for garnish
• For the Cream Puff Filling:
• 8 ounces cream cheese*
• 1 cup powdered sugar
• 2 3/4 cups heavy cream, cold
• 1 teaspoon vanilla bean paste (extract can be substituted)

Instructions:

To Make the Choux Pastry Puffs:

1. Preheat the oven to 425 degrees F and line baking sheets with parchment paper.
2. Place the water, butter, sugar, and salt in a small pot and cook over medium-high heat until the butter is completely melted and the mixture is simmering.
3. Add in the flour all at once, and continue to cook, whisking, for about 5 minutes, or until the dough gathers itself into a ball and a film begins to form on the bottom of the pot.
4. Transfer the mixture to a mixing bowl, and beat on medium speed.
5. Drop in the eggs, one at a time, while continuing to beat. (Allow each egg to become fully incorporated before adding the next.)
6. Pipe or spoon the dough in 1 1/2-inch balls onto the prepared baking sheets, allowing about 3 inches in between each puff.
7. Bake for 35 to 45 minutes, or until puffed, golden brown, hollow, dry, and light.
8. Allow the pastries to cool completely, then slice open horizontally, sandwich with cream puff filling, and dust with powdered sugar.

To Make the Cream Puff Filling:

1. Place the cream cheese and powdered sugar in a large bowl and beat on medium speed until smooth.
2. Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream, stopping every now and then to scrape the bottom and sides of the bowl with a silicone spatula.
3. When all the cream has been added, turn the mixer up to medium-high and whip until the filling holds stiff peaks.
4. Fold in the vanilla.

Notes:

*Full-fat cream cheese in brick form works best.

Nutritional Info:

Serving: 1cream puff | Calories: 239kcal | Carbohydrates: 20g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 133mg | Potassium: 61mg | Fiber: 1g | Sugar: 12g | Vitamin A: 587IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

THIS honey garlic butter salmon in foil recipe is an easy dinner to throw together on your busy weeknights or weekends!

A delicious 4-ingredient honey garlic butter sauce is baked with a whole side of salmon, wrapped in foil, baked and broiled (or grilled) for that extra golden, crispy, caramelised and flakey finish! The BEST Salmon In Foil IS RIGHT HERE! So simple with minimal mess to clean up!

 

Honey Garlic Butter Salmon In Foil in under 20 minutes, then broiled (or grilled) for that extra golden, crispy and caramelised finish! So simple and only 4 main ingredients, with minimal clean up!

Prep Time: 10mins

Cook Time: 15mins

Total Time: 25mins

Course: Dinner

Cuisine: American

Servings: 8 people 

Ingredients:

• 1/4 cup butter
• 1/3 cup honey
• 4 large cloves garlic , crushed
• 2 tablespoons fresh lemon juice (juice of 1/2 a lemon)
• 1.2 kg | 2 1/2 pound side of salmon
• Sea salt , to taste
• Cracked pepper , to taste (optional)
• Lemon slices (to serve)
• 2 tablespoons fresh chopped parsley

Instructions:

1. Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C.
2. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).
3. In a small saucepan, melt the butter over low-medium heat.
4. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
5. Place the salmon onto lined baking tray | sheet.
6. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon.
7. Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper.
8. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
9. Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness).
10. Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat to caramelise the top.
11. Garnish with parsley and serve immediately with lemon slices.

Nutritional Info:

Calories: 310kcal | Carbohydrates: 9g | Protein: 30g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 97mg | Sodium: 118mg | Potassium: 753mg | Sugar: 11g | Vitamin A: 320IU | Vitamin C: 3.2mg | Calcium: 24mg | Iron: 1.4mg

Are you looking for an easy, filling, 30 minutes or less recipe for dinner? Simple prep and not a lot of clean up? Well, today I gotcha covered! Because I needed a nice, easy breezy meal that would keep me full, keep the kitchen decent, and not take me forever to make. And guess what? Success!!! Meet these 30 Minute Loaded Steak Quesadillas.

Loaded you ask? Not only are these steak quesadillas layered with a pound of top sirloin, there’s also black beans, fire roasted corn, cherry tomatoes, avocado, and of course, two layers of cheese. This amount of goodness brings the basic cheese quesadilla up a bit higher in the world wouldn’t you agree? Like “Instead of as a snack…I’m going to make steak quesadillas for DINNER!” level.

Total Time: 25 mins

Yield: 2 

Delicious, easy, family friendly meal done in just 30 minutes! Great for both an appetizer AND dinner!

INGREDIENTS:

FOR THE STEAK

• 3/4 – 1 lbs sirloin steak
• 1 teaspoon ancho chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon ground mexican oregano
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of cayenne pepper
• 1/4 teaspoon salt

FOR THE QUESADILLAS

• 4 large flour tortillas
• 2 cups Mexican Cheese Blend
• 1/2 cup cherry tomatoes, thinly sliced
• 1/2 cup canned fire roasted corn kernels, drained
• 1/2 cup canned black beans, drained
• 1/2 an avocado, diced
• Limes wedges and fresh minced cilantro for garnish

INSTRUCTIONS:

1. Preheat oven to 425˚F. Prepare a baking sheet with a piece of parchment paper.
2. In a small bowl, mix together all spices and salt for the steak. Generously coat steak with spice blend.
3. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Sear steak, no more than 3 minutes per side. The steak will cook more in the oven so make sure it’s just a sear! Remove from heat and let rest for 5 minutes while prepping quesadillas.
4. Place 2 tortillas on the prepared sheet and sprinkle each one with 1/2 cup of the cheese.
5. Top with tomatoes, corn, black beans, and avocado.
6. Thinly slice steak against the grain. Place slices on top of the loaded tortillas.
7. Sprinkle the rest of the cheese evenly over both quesadillas and cover with remaining tortillas.
8. Bake in the oven for 6-8 minutes, until cheese is melted and tortillas are warmed through.
9. Remove from oven and slice as desired. Top with cilantro and serve with lime wedges, a dollop of sour cream and your favorite salsa and guacamole!

NUTRITIONAL INFO:

Calories: 798kcal | Carbohydrates: 64g | Protein: 50g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1156mg | Fiber: 10g | Sugar: 4g

For many, corn arepas are the favorite of the immense variety of arepas that we have in Colombia, due to the ideal contrast between sweet and salty in its composition. Just out of the fire they are a delight for the diner and combine perfectly with the scrambled eggs for breakfast, although I dare to assure you that they are enjoyed very well alone and at any time of the day.

The preparation of corn arepas dates back to before the time of the conquest, when the Indians kneaded the tender grains of the ears, which they later put on the fire. Currently, this kind of arepas is part of the diet of the inhabitants of the Antioquia and Cundiboyacense regions

Like all the typical mixes from my land, pre-cooked flours are already available on the market that facilitate the preparation of these delicacies. However, and as always, I share the traditional recipe. Of course, the quantities of the ingredients vary according to the taste of the diner. For a softer dough, a greater quantity of milk or butter can be added, the same happens when graduating the taste of sweet and salt.

Servings: 5

Prep Time: 15min

Cook Time: 10min

Total Time: 25min

INGREDIENTS:

• 2 cups of corn kernels

• ½ cup of milk

• 1 cup of cornmeal (the one used to make arepas)

• 2 butter spoons

• ¼ cup grated brown sugar (or brown sugar)

• Salt to taste (optional)

• White cheese (In the USA I use Cotija cheese or fresh cheese)

INSTRUCTIONS:

1. In the blender, mix the corn kernels and milk.
2. Transfer the mixture to a container and add the flour, panela and salt to taste.
3. Knead and check the seasoning.
4. Make balls and flatten them to form the arepas.
5. Heat them in a non-stick frying pan and let them cook until golden brown on both sides.
6. A little before removing them from the heat, cover them with slices of white cheese and let it melt.

This moist Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! Every bite of this supremely moist pound cake is bursting with fresh lemon flavor and the easy lemon glaze on top will have you hooked after just one bite.

This homemade lemon pound cake tastes even better than the Starbucks Lemon Loaf!

If you like the Starbucks Lemon Loaf then you’ll love this delicious, moist lemon cake recipe that’s made completely from scratch in less than 10 minutes. It’s one of my favorite afternoon or breakfast treats and it always gets rave reviews, everyone loves it! It’s gone in minutes whenever I make it.

This batter is made with freshly grated lemon zest and fresh lemon juice. When it the cake comes out of the oven it is infused with a homemade lemon syrup to give it an extra lemon kick, and then after cooling down the pound cake is topped with the most delicious lemon glaze.

This easy lemon cake is not dry and not fudgy, it’s perfectly moist while still being fluffy and it keeps fresh for a few days! A perfect cake for every occasion. If you like lemon desserts, you have got to give this cake a try!

Tips and Tricks for Making This Easy Lemon Cake Recipe

You can also make this recipe in a bundt pan. It looks prettier than in a loaf pan but make sure to grease your bundt pan generously so that your cake will come out of the pan.

Don’t leave out the lemon zest, that is what gives it the wonderful lemony flavor! I always use organic lemons and my favorite grater that I’ll like below.

For the best flavor use freshly squeezed lemon juice! Don’t use the bottled stuff, trust me fresh lemon juice tastes so much better.

When you make the lemon glaze for this pound cake don’t add too much liquid. You want the glaze to be nice and thick not runny. Start with 1 tbsp lemon juice and 1 tbsp milk and add the remaining 1/2 tbsp as needed.

This cake keeps well covered at room temperature for up to 4 days.

This moist Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! Every bite of this supremely moist pound cake is bursting with lemon flavor. If you like the Starbucks Lemon Loaf then you’ll love this homemade lemon pound cake!

Prep Time: 15minutes

Cook Time: 45minutes

Total Time: 1hour 

INGREDIENTS:

For the lemon pound cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 Tbsp lemon zest
• 1/2 tsp salt
• 1/2 cup unsalted butter room temperature
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1 tsp vanilla extract
• 2 Tbsp lemon juice about 1/2 lemon
• 1/2 cup buttermilk see below for substitution

For the lemon syrup:

• 1/4 cup lemon juice about 1 lemon
• 3 Tbsp powdered sugar

For the lemon icing:

• 1 cup powdered sugar sifted
• 1.5 Tbsp lemon juice
• 1 Tbsp milk

INSTRUCTIONS:

1. Preheat oven to 350°F (177°C). Grease a 9×5-inch (or 8×4-inch) loaf pan (see note).
2. In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed.
4. With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.
5. With the mixer on low, add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated.
6. Scrape the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple moist crumbs. Baking times vary, so keep an eye on yours.
7. Let the cake cool for about 15 minutes in the pan. Stir together the lemon juice and confectioners’ sugar for the lemon syrup. Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it’s still warm. Allow cake to cool completely.
8. When the cake is cooled, combine all the icing ingredients, start with 1 tbsp lemon juice and milk and add the remaining lemon juice as needed. The icing should be thick and not runny. Pour icing over cake and let dry before serving.

NOTES:

If you don’t have buttermilk, you can make your own by combining 1/2 cup of milk with 1.5 tsp lemon juice or white vinegar. Let the mixture sit for a few minutes until it starts to curdle.

The longer you beat the sugar and butter, the better the result will be because this process incorporates air into the batter and makes the cake fluffy and tender

I recommend using fresh lemon juice but you can also bottled lemon juice

This cake would also taste great with lime juice or orange juice

NUTRITIONAL INFO:

Calories: 306kcal | Carbohydrates: 49g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 144mg | Potassium: 98mg | Sugar: 34g | Vitamin A: 350IU | Vitamin C: 0.9mg | Calcium: 48mg | Iron: 1.1mg

This layered Taco Bake is a simple and quick weeknight meal with layers of tortillas, ground beef and salsa con queso!

One food item I always seem to have in my pantry or in my fridge are flour tortillas. They are good for so many things. Tortillas can be made into so many different types of snacks for kids (and grownups). You can cut them up and fry them or bake them. You can make cinnamon chips, quesadillas, tortilla pizzas. The possibilities are endless and easy on the wallet too.

TIPS FOR MAKING LAYERED TACO BAKE:

Flour tortillas work best in this but if you absolutely must have corn tortillas, then you can certainly switch it out.

Ground turkey and chicken can be substituted for the ground beef.

Try making your own Taco Seasoning for this recipe!

If you like this recipe, you should give these Navajo Tacos a try!

A springform pan makes this easy to remove but an 8-inch round baking pan will work as well.

This meal is delicious served with Spanish style rice

If you are very sensitive to spices, you can certainly use a regular cheese dip instead of the salsa con queso.

Prep Time: 15minutes 

Cook Time: 30minutes 

Total Time: 45minutes

Servings: 6

Ingredients:

• 1 pound ground beef
• 1 packet taco seasoning
• water as called for on back of seasoning packet (usually 3/4 cup water)
• 1/2 cup salsa con queso
• 3 (8-inch) flour tortillas (soft taco size)
• 2 cups shredded Mexican cheese blend (divided use)

Instructions:

1. Brown and crumble 1 pound ground beef. Drain excess grease.
2. Add in 1 packet taco seasoning and water as called for on back of seasoning packet (usually 3/4 cup) following directions on back of seasoning packet.
3. Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con queso. Give it a good stir until thoroughly combined.
4. Preheat oven to 350F degrees. Spray an 8-inch round baking pan with nonstick cooking spray.
5. Layer the bottom of the pan with one of the 3 (8-inch) flour tortillas.
6. Now add about 1/3 of the ground beef taco filling on the the first layer.
7. Then add 1/3 of the 2 cups shredded Mexican cheese blend.
8. Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.
9. Bake at 350F degrees for about 15-20 minutes until cheese is melted and edges are slightly golden brown.
10. Allow to cool for a couple of minutes. Slice and serve. Top with desired toppings.

Southern Fried Chicken – One bite of this chicken’s crunchy, spicy outer layer followed by the tender, juicy meat inside, and you’ll understand why this is a true-blue Southern classic. Infused with spices for intense flavor and soaked in buttermilk tender juiciness, this is the perfect addition to your collection of chicken recipes!

Honestly, this is one of those recipes that is just plain irresistible. I never have leftovers, and everyone always goes back for seconds. Give this fried chicken a try, and you’ll understand what all the fuss is about. 😋

Besides being utterly tantalizing, this Southern-fried chick recipe is super affordable. Marinate simple chicken cuts in buttermilk, then coat them with seasoned flour, and voila!

Prep Time: 4hours 10minutes

Cook Time: 20minutes

Cooling Time: 10minutes

Total Time: 4hours 40minutes

Servings: 10

INGREDIENTS:

• 1 whole chicken, cut into 10 pieces
• 1½-2 teaspoons salt, adjust to preference
• ½ -1 tablespoon hot sauce
• 3-4 cloves garlic, crushed
• 2-3 teaspoons Creole seasoning
• 4 cups buttermilk (for both marinating and coating)

Chicken Coating

• 3 cups all-purpose flour
• 1 cup cornstarch
• 2 teaspoons baking powder
• 1 tablespoon paprika
• 2 tablespoon garlic powder
• 2 tablespoon onion powder
• 1-1½ tablespoon dried herbs (thyme, oregano, parsley, etc.)
• 1 teaspoon cayenne pepper
• 1 teaspoon white pepper
• 1 teaspoon salt, adjust to taste

INSTRUCTIONS:

Prepping the Chicken and Coating

1. Place the chicken pieces in a large bowl. Then season it with salt, crushed garlic, hot sauce, and Creole seasoning.
2. Pour some of the buttermilk over the marinated chicken, transfer the chicken to a gallon-sized zipper-lock freezer bag, and refrigerate for at least 4 hours (or overnight).
3. Whisk together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, herbs, cayenne pepper, white pepper, and salt in a large bowl.
4. Remove the marinated chicken from the buttermilk. Then dredge it in the flour mixture, shaking off any excess flour. You could use a Ziploc bag for this process, too.
5. Double dip the chicken in the remaining buttermilk (add fresh buttermilk as needed), followed by the flour mixture – shake off any excess flour. Let the chicken rest for 10-15 minutes while preparing the oil. That will help the coating to stay on better.

Frying the Chicken

1. Heat oil in a deep fryer or cast iron skillet to 375℉/190℃. The temperature will drop once you add chicken.
2. Slowly and carefully place the chicken in the hot oil using a tong. Work in batches, and don’t overcrowd the skillet.
3. Fry the chicken until golden brown, turning once every 10-15 minutes – depending on the size of the pieces. Chicken is done when it is no longer pink inside and its juices run clear, or your instant-read thermometer reads 165℉/75℃. You may do a test by piercing the chicken with a fork.
4. Drain the chicken on paper towels and then transfer them to a wire rack.
5. Repeat with remaining chicken pieces. Let them cool for at least 10 minutes before serving.

NOTES:

• After you coat the chicken with the flour mixture and dip your chicken in buttermilk, let it rest first before frying it. That will allow your chicken to form a crust and warm to room temperature, which will help it cook evenly.
• When frying, ensure your oil is at the right preheated temperature. If it’s too hot, the outside of your chicken will get burned; if it’s cold, the chicken will get soggy and greasy.
• Don’t ever use extra virgin olive oil on fried chicken because it’ll result in bitter-tasting meat. Go for a neutral-tasting oil like canola, vegetable, or, preferably, peanut oil.
• Don’t overcrowd your pan with chicken because it will lower the oil’s temperature and slow the cooking time (soggy chicken isn’t good). Do it in small batches instead.
• A cast-iron pan is a must for a perfectly cooked fried chicken because it holds the temperature better and heats evenly, resulting in perfectly cooked chicken.
• Rather than deep frying or submerging your chicken entirely into the pan or deep fryer, only ¾ of the chicken should be covered in hot oil. The weight of the chicken will cause it to sit just almost above the oil’s surface, creating a crispy crust without burning.
• Don’t let anything fried sit on a paper towel too long because it’ll start to steam. Then your chicken might get soggy and stick to the paper towel. Instead, drain your chicken using a wire rack over a baking sheet, and they’ll cool crispy and dry all at once easily.
• Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

NUTRITIONAL INFO:

Serving: 1piece | Calories: 242kcal | Carbohydrates: 49g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 764mg | Potassium: 338mg | Fiber: 2g | Sugar: 5g | Vitamin A: 665IU | Vitamin C: 3mg | Calcium: 175mg | Iron: 3mg

Mouth watering and easy, simple peach cobbler with self rising flour, sugar, butter and peaches.

Strike up the cobbler, because it’s fresh peach season. I have been waiting for July 1, so I can fresh peach bake, especially peach cobbler bake.

Best Peach Cobbler Recipe Baking Tips

Use ripe, fresh peaches for this easy cobbler recipe. Ripe peaches will deliver a sweet, juicy flavorful peach cobbler. See below for tips on how to ripen peaches more quickly.

I used around 5 cups of peaches for my four ingredient peach cobbler. That was 8 medium peaches.

Cut peaches in bite size pieces and all around the same size. Cutting your peaches all around the same size will allow even cooking and optimal texture in every bite.

Start checking your peach cobbler after it’s been in the over around 40 minutes. I have had it take up to an hour to cook. Make sure it is golden brown when you remove it from the oven.

You can substitute frozen peaches for fresh peaches. You will probably need 2.5 to 3.5 pounds of frozen peaches. See below for using frozen peaches in peach cobbler.

You can substitute canned peaches for fresh peaches. You will probably need 2.5 to 3 cans of canned peaches. See below for details.

This easy 4 ingredient peach cobbler is ridiculously delicious by itself, but friends you can always elevate your peach cobbler experience with a scoop of vanilla ice cream. Your taste buds will love that delicious, delightful dynamic duo.

Easy, tangy and delicious and only 4 ingredients.

Prep Time: 15mins

Cook Time: 45mins

Total Time: 1hr 

Servings: 16 servings 

Equipments

• 9×13 baking dish
• Dry Measuring Cups
• Large Mixing Bowl
• Spatula

INGREDIENTS:

• 1¼ cups sugar
• 1¼ cups butter
• 1½ cups plus 2 TBS self rising flour
• 4¼ to 5½ cups peaches cut in bite size pieces. I used around 5 cups (8 medium peaches).

INSTRUCTIONS:

1. Preheat oven to 350°
2. Place peaches, that have been cut into bite sized pieces, in 13×9 baking pan that has been greased or sprayed with baking spray. Set aside.
3. 4¼ to 5½ cups peaches
4. In large mixing bowl combine sugar, butter and self rising flour until crumbly.
5. 1¼ cups sugar,1¼ cups butter,1½ cups plus 2 TBS self rising flour
6. Sprinkle over peaches.
7. Bake at 350° for 45 – 60 minutes or until golden brown.
8. No need to cool. Eat up right away if you like.

Notes

• Use ripe, fresh peaches for this easy cobbler recipe. Ripe peaches will deliver a sweet, juicy flavorful peach cobbler. See below for tips on how to ripen peaches more quickly.
• Cut peaches in bite size pieces and all around the same size. Cutting your peaches all around the same size will allow even cooking and optimal texture in every bite.
• Start checking your peach cobbler after it’s been in the over around 40 minutes. I have had it take up to an hour to cook. Make sure it is golden brown when you remove it from the oven.
• You can substitute frozen peaches for fresh peaches. You will probably need 2.5 to 3.5 pounds of frozen peaches. See below on using frozen peaches in peach cobbler.
• You can substitute canned peaches for fresh peaches. You will probably need 1.5 to 2 cans of canned peaches. See below for details.
• This easy 4 ingredient peach cobbler is ridiculously delicious by itself, but friends you can always elevate your peach cobbler experience with a scoop of vanilla ice cream. Your taste buds will love that delicious, delightful dynamic duo.

Nutritional Info:

Calories: 252kcal

This cabbage rolls recipe is super easy to prep with cabbage leaves, ground beef, rice, and condensed tomato soup. I have been using this recipe for well over 20 years and still love it! To speed things up the rolls are cooked in a skillet on the stovetop but this recipe also works well in a slow cooker.

Prep Time: 15 mins

Cook Time: 1 hr

Total Time: 1 hr 15 mins

INGREDIENTS:

• ⅔ cup water
• ⅓ cup uncooked white rice
• 8 cabbage leaves
• 1 pound lean ground beef
• ¼ cup chopped onion
• 1 egg, slightly beaten
• 1 (10.5 ounce) can condensed tomato soup, divided
• 1 teaspoon salt
• ¼ teaspoon ground black pepper

INSTRUCTIONS:

1. Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
2. Meanwhile, bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
3. Combine ground beef, 1 cup of cooked rice, onion, egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.
4. Spoon about 2 tablespoons of beef mixture onto each cabbage leaf; bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent the filling from falling out.
5. Place cabbage rolls in a large skillet over medium heat; pour remaining tomato soup on top. Cover and bring to a boil; reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

NUTRITIONAL INFO:

CALORIES 223 Total Fat 13g Saturated Fat 5g Cholesterol 66mg Sodium 657mg Total Carbohydrates 13g Dietary Fiber 1g Total Sugars 3g Protein 13g Vitamin C 25mg Calcium 33mg Iron 2mg Potassium 338mg

Beef and cheese chimichangas are large tortillas filled with savory beef, beans, and cheese, then fried to a golden perfection. The perfect quick and easy dinner solution, and even great to make ahead and freeze.

While you are here, you gotta check out these Cheesy Bacon Loaded Breakfast Burritos. Also, be sure to drizzle them with some of this Creamy Jalapeno Salsa, or this amazing Chipotle Salsa.

WHAT IS A CHIMICHANGA?

A chimichanga is a large tortillas, stuffed with various proteins and starches, and deep fried until they are golden brown. You will usually find them in the “Tex-mex” style dishes versus traditional Mexican food dishes.

WHAT IS THE DIFFERENCE BETWEEN A BURRITO AND A CHIMICHANGA?

In essence, both of these are made the same. Use a large tortilla, and roll different fillings inside of it. The biggest difference however, is that the chimichanga is fried! Even more, often times a burrito will be served wrapped in foil or parchment paper, and eaten by hand.

YIELD: 6 CHIMICHANGAS

Beef and cheese chimichangas are made with large tortillas, and filled with savory beef, beans, and cheese, then fried to a golden perfection. The perfect quick and easy dinner solution, and even great to make ahead and freeze.

PREP TIME: 10 minutes

COOK TIME: 20 minutes

TOTAL TIME: 30 minutes

INGREDIENTS:

• 6 large Flour tortillas
• 1 pound Ground beef
• 1 cup Water (to add to cooked and seasoned beef)
• 2 cups Cheese, shredded
• 1 can Refried pinto beans
• 2 cups Vegetable oil (to fry chimichangas)
• Seasoning for ground beef
• 1 tablespoon Chili powder
• 1/2 tablespoon Seasoned salt
• 1/2 tablespoon Ground cumin
• 1 teaspoon Black pepper
• 1 teaspoon Garlic salt (or garlic powder)
• 1/2 teaspoon dried Oregano
• 1/2-1 cup Water

Topping Ideas

• Sour cream
• Shredded lettuce
• Salsa
• Chopped tomatoes

INSTRUCTIONS:

1. Brown the ground beef in a skillet over medium heat. The meat is fully cooked when there is no longer any pink visible. Use a strainer to drain any excess grease from the skillet.
2. Put the meat back into the skillet over medium heat. Add all of the seasonings, and water and mix it together thoroughly. Continue to simmer until the water is absorbed.
3. Heat the vegetable oil in a separate skillet over medium heat. While the oil is heating up, begin assembling the burritos.
4. Place about one tablespoon of beans on one side of the tortilla and smear it across, somewhat close to the edge. Next place one to two tablespoons of the meat mixture, then a sprinkle of cheese (a generous sprinkle)!
5. Begin to roll the tortilla up over the mixture, once half way rolled, fold in the sides towards the middle, then continue rolling all the way until it is closed. Roll as tight as possible so that the mixture does not ooze out.
6. Continue rolling until all of the burritos are made or you run out of mixture.
7. Place the burritos into the hot oil SEAM SIDE DOWN. Fry on each side for one to two minutes, or until they turn golden brown. Be sure to flip, and fry the sides of the burritos as well,
8. Remove from the oil and drain on a baking sheet or a bed of paper towels. Top with your favorite garnishes and salsas. Enjoy!

NUTRITION INFO:

YIELD: 6 SERVING SIZE: 1

Amount Per Serving: CALORIES: 419TOTAL FAT: 53gSATURATED FAT: 9gTRANS FAT: 3gUNSATURATED FAT: 37gCHOLESTEROL: 86mgSODIUM: 379mgCARBOHYDRATES: 29gFIBER: 5gSUGAR: 1gPROTEIN: 37g

A chicken casserole makes for a convenient dish. Chicken is a great base for every meal and its neutral taste means it works well with a variety of flavorings.

With a casserole, home cooks can get creative adding any ingredients that may be lying around the kitchen.

If you like your chicken casserole with a kick, read on to find out more about our Mexican chicken casserole and other variations you can make for your family.

Mexican Chicken with Doritos and Velveeta

When we think of Mexican food, we think of ingredients like salsa, beans, and guacamole. This dish takes Mexican in a slightly different direction with the addition of Doritos and Velveeta. This makes for a meal that is a well-deserved guilty pleasure for your hard-working family

Total Time: 50 minutes

Get Mexican flair on the table with this easy Mexican Chicken Casserole. With only 6 ingredients, it comes together in no time. Filled with creamy cheese and layered with Doritos, this will easily satisfy even picky eaters.

INGREDIENTS:

• 6 chicken breasts, boneless
• 10 oz. Velveeta cheese
• 1 can cream of mushroom soup mixed with 1 cup milk
• 1 can Rotel tomatoes
• 1 bag Doritos tortilla chips

INSTRUCTIONS:

1. Boil chicken until cooked throught.Cut into bite sized pieces.
2. Combine Velveeta, soup mixture and tomatoes; bring to a boil.
3. Add chicken and simmer 5-10 minutes, stirring often.
4. Place a layer of Doritos in long casserole dish, then add a layer of the chicken mixture.
5. Add another layer of chips, another layer of the chicken mixture, ending with chips on top.
6. Bake at 350 degrees F for 30 minutes.

Leave those frozen sheets on the store shelf! This is the best-tasting, easiest homemade puff pastry recipe ever! Plus, it comes together in just 15 minutes.

Puff pastry: It’s the kind of thing that makes things feel like a special occasion. All those light, flaky layers and that rich buttery flavor!

Prep Time: 15mins

Cook Time: 25mins

Chill Time: 3hrs

Total Time: 3 hrs 40mins

Course: Breakfast, Brunch, Dessert Cuisine: American

Keyword: Homemade Puff Pastry, puff pastry, puff pastry desserts, puff pastry recipe easy, puff pastry recipes, puff pastry sheets

Servings: 8 

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 1/4 cups unsalted butter (2 1/2 sticks), cold
• 1/2 cup cold water

Instructions:

1. Place the flour and salt in a large bowl and whisk to combine.
2. Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat.
3. Stir in the cold water until a thick dough forms.
4. Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap.
5. Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer.
6. Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape.
7. Fold the dough in thirds, like a letter.
8. Turn 90 degrees, roll and fold again.
9. Repeat about 2 to 4 times, wrap the dough in plastic wrap, and chill for 2 hours or overnight.*

Notes:

Tips for Making Homemade Puff Pastry

Brush the pastry with an egg beaten with a couple of teaspoons of water before baking for a beautiful sheen.

When you’re ready to bake the pastry, make sure it is COLD and the oven is HOT.

Bake times will vary based on exactly what you are making, so follow your recipe!

The dough can also be frozen. It will keep for several weeks in the freezer, tightly wrapped. Thaw in the refrigerator.

This recipe makes approximately 24 ounces, or 685 grams, of dough.

Nutritional Info:

Serving: 1pastry | Calories: 418kcal | Carbohydrates: 23g | Protein: 3g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 91mg | Sodium: 296mg | Potassium: 43mg | Vitamin A: 1065IU | Calcium: 15mg | Iron: 1.5mg

This Potato Bread recipe combines the best of pizza, flatbread, and calzones into one. The secret to the soft and fluffy bread is the potato. Adding potato to bread is a trick that artisan bread bakers have used for many years. It increases the dough’s starch content which helps with moisture retention. The result? Fluffy bread that doesn’t dry out easily. The bread is filled with typical pizza ingredients like salami and cheese, and then fried in a pan—no oven necessary! It will be a hit among the pickiest of eaters, and you can serve it as a light lunch or as a main meal with a side of fries.

What is Potato Bread

Adding potato to bread might sound strange, but it’s an age-old trick used by artisan bakers—a secret to light and fluffy bread.

Because of its ability to hold water, potato starches help to increase the moisture content in baked goods. It also prevents too much gluten formation, which means bread (and even pastries) is lighter and fluffier!

Potato Bread Ingredients

Potato – choose a high-starch potato (like the Russet variety)

Egg – the egg adds richness to the dough

Parsley – use fresh herbs for the best flavor

Cheese – for more flavor, use mature cheddar cheese

Salami – use a high-quality salami that is not too fatty

For added crunch, brush the bread with melted and sprinkle with sesame seeds, freshly ground salt, or everything bagel seasoning before serving.

Don’t like salami? Feel free to add other meats like crispy bacon, chopped ham, smoked chicken, or even smoked salmon.

You can also add other ingredients (the same as you would add on pizzas): olives, jalapenos, sun-dried tomatoes, or sauteed mushrooms will all work well. Be careful not to overfill, otherwise, the filling will spill out during baking.

You can add herbs like oregano, thyme, or basil.

Use cheddar cheese, mozzarella, cheese, or Swiss cheese.

How to Store Potato Bread

Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven or Airfryer to make the surface crispy again. Microwaving it will make the bread soggy.

Can I Make Potato Bread in the Airfryer?

Yes, you can! Simply brush the bread with melted butter and air-fry for 15 minutes at 180°C/360°F, turning halfway.

Can I Make It Ahead of Time?

The dough can be made a day ahead and kept in the fridge. Roll out, fill, and cook the potato bread before serving.

Prep Time: 25min

Cook Time:20min

Total Time: 45min

Ingredients:

• 1 egg
• 500ml (2 cups) water
• 800g (6 3/8 cups) flour
• 2 tbsp olive oil
• 1kg (2 lbs) boiled potatoes
• 50g (4 tbsp) butter
• 1/2 tsp salt
• 1/2 tsp black pepper
• 250g (2 heaped cups) cheese
• 140g (5 oz) salami slice

Instructions:

1. In a large mixing bowl, mix together the olive oil, water, and salt.
2. Sift in the flour and mix gently with a spatula.
3. Knead the dough until smooth and elastic. Let the dough rest for 10 minutes.
4. In another bowl mix together boiled potatoes with butter, salt, and pepper.
5. Divide the dough into four pieces.
6. Flatten the dough slightly with your hands.
7. Then roll out with a wooden rolling pin.
8. Brush the flattened dough with oil.
9. Fold the dough into thirds.
10. Then fold the longer sides toward the center.
11. Spread the mashed potato onto the folded dough.
12. Place the salami on top of the mashed potato.
13. Top with grated cheese.
14. Bring the corners toward the center.
15. Fry in the pan from both sides until golden brown, about 4-6 minutes.
16. Enjoy!

This farmer’s casserole recipe is loaded with deliciousness. It has crispy hash brown potatoes, bacon, fluffy eggs, and a flavorful, creamy sauce with melted shredded cheese. Each bite is unforgettable, and this is a breakfast egg casserole even the picky eaters will love!

This farmers breakfast casserole is a hearty, comforting, and satisfying breakfast you won’t be able to get enough of.

Every bite is filled with a combination of flavors and textures that you just can’t get in any other breakfast casserole. From the crispy hash browns, salty bacon, melted cheddar cheese, and creamy egg mixture, there’s a whole lot to love about this casserole. 

It’s the perfect recipe to make if you need a delicious Christmas morning breakfast, weekend brunch, or even a nutritious dinner. You can serve it with something like these Bisquick pancake recipe or Krusteaz waffles for a breakfast-style spread everyone won’t be able to stop talking about!

TIPS TO MAKE THE BEST RECIPE

• Substitute bacon for breakfast sausage, cooked diced ham, or Canadian bacon.
• Use a blend of monterey jack cheese, pepper jack cheese, mozzarella cheese, or any shredded cheese you want.
• Add a teaspoon of onion powder to the egg mixture for a savory flavor.

PREP TIME: 10 minutes

COOK TIME: 45 minutes

TOTAL TIME: 55 minutes

INGREDIENTS:

• 6 cups shredded hash brown potatoes
• 2 cups cheddar cheese
• 2 cups bacon, diced
• ¼ cup green onion, sliced
• 4 eggs
• ¾ cup milk
• 2 Tablespoons Dijon mustard
• Salt and pepper, to taste
• ½ cup sour cream

INSTRUCTIONS:

1. Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish.
2. Sprinkle with the bacon, 1 cup of cheddar cheese, and green onions.
3. In the bowl, whisk eggs, salt and pepper, milk, sour cream, and Dijon mustard.
4. Pour egg mixture over the hash browns.
5. Sprinkle with remaining shredded cheese and bake uncovered for 40-45 minutes or until a knife inserted near the center comes out clean.
6. Remove from the oven and let rest for 10 minutes before serving.

NUTRITION INFORMATION:

SERVING SIZE: 1 cup

Amount Per Serving: CALORIES: 592TOTAL FAT: 38gSATURATED FAT: 0gTRANS FAT: 0gUNSATURATED FAT: 0gCHOLESTEROL: 0mgSODIUM: 0mgCARBOHYDRATES: 31gFIBER: 3gSUGAR: 0gPROTEIN: 32g

These Garlic Butter Steak and Potato Foil Packets are an easy family dinner recipe for summer. They turn out so delicious with plenty of buttery and garlicky flavor.

Cook them on the grill/campfire or in the oven for a simple dinner at home or on the road!

These Garlic Butter Steak and Potato Foil Packets are an easy family dinner recipe for summer. Cook them on the grill/campfire or in the oven!

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

INGREDIENTS:

• 1 ½ pounds steak sirloin is my favorite cut here
• 1 pound baby potatoes cut into ½ inch pieces (halving or quartering usually does it for me)
• 1 onion peeled, halved and then thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced garlic or more to taste
• 1 tablespoon Italian seasoning
• salt and pepper to taste
• 2 tablespoons butter cubed

INSTRUCTIONS:

Par-boil the potatoes (highly recommended):

Place the sliced potatoes in a pot of boiling, salted water and cook for 5 minutes. Drain immediately and place in a large bowl. Allow to sit until cool enough to handle, about 10 minutes.

Make the foil packets:

Prep the steak: Cut the steak into pieces (2.5 – 3 inches for well done, 3 – 4 inches for medium, 5 inches for rarer steak). Marinate it if you like.

Combine ingredients: Place the steak, potatoes, onion, olive oil, parsley, garlic, Italian seasoning, salt and pepper in a large bowl and toss well.

Assemble foil packets: Set out 4 pieces of aluminum foil, at least 12×12 inches. Evenly divide the steak and potatoes between the middles of the foil sheets. Top with butter cubes, then fold the foil over the steak and potatoes and seal well.

Cook the foil packets:

1. On the grill/fire: On a HOT grill, cook the foil packets for 8-10 minutes per side, or until the potatoes are tender (exact grilling time can vary depending on type of foil used, exact oven temperature, size of steak, etc.! I recommend an oven thermometer to check on the steak after about 10 minutes to gauge how much longer it will need!)
2. If you’re cooking the packets on a fire without a grilling rack, place them on a 2-inch bed of coal.
3. In the oven: Bake the steak foil packets at 425°F for around 20 minutes, or until done to your liking (exact baking time can vary depending on type of foil used, exact oven temperature, size of steak, etc.! I recommend an oven thermometer to check on the steak after about 15 minutes to gauge how much longer it will need!). If you want a char on the steaks, open the packets and broil for 1-2 minutes at the end.
4. Careful when opening the packets – hot steam and juices ahead!

Notes:

Steak: It’s important to use a cut that stays tender when cooked this way. Top sirloin is definitely my preferred cut for foil packets – and what I usually use when I make these.

Potatoes: I use fingerling or baby potatoes, or smaller Yukon Golds. I prefer these over others, because they don’t need to be peeled and are quicker/easier to prep.

Olive oil: This is my preferred oil for this recipe, but feel free to use a different vegetable oil you use in your kitchen.

Garlic: For a more intense garlic flavor (my amount is on the kid-friendly side ?), double the amount of garlic used.

More flavor: If you want to make the potatoes more decadent, mix some chopped bacon and/or shredded cheddar cheese into them before sealing the packets.

Vegetables? If you want to cook some vegetables right along the steak and potatoes in the foil packets, green peppers, asparagus or green beans can be added.

Best steak cuts

It’s important to use a cut that stays tender when cooked this way.

Top sirloin is definitely my preferred cut for foil packets – and what I usually use when I make them. But cuts like ribeye or porterhouse work great, too. They are less lean though!

Recipe tips

• Careful when opening the foil packets! There are a lot of juices in the packets, and there will be steam escaping from them when you open them up. Make sure you place each on a plate and open them on a table surface, or place them all on a sheet pan to open. Never open/eat foil packets holding them in your lap, not even when camping!
• I highly recommend pre-boiling the potatoes. It’s an extra step, but it’s worth it to avoid ending up with overcooked steak and/or raw potatoes.
• Please be aware that this is meant to be used as a quick/easy dinner or to make when camping, not as a way to cook the perfect steak. The perfect steak, I believe, is only achieved when you cook a steak by itself and can solely focus on getting the perfect doneness on your meat. I still love this recipe for its ease and simplicity, but again, it’s not a recipe for perfectly cooked steak.

If your potatoes aren’t cooked through

• If your steak is done way ahead of your potatoes (this can happen due to several factors; happens less if you parboil the potatoes), carefully remove the steak from the foil packets and place it on a plate and cover with a fresh piece of foil to rest. Continue cooking the potatoes until they’re done.

Make ahead tips

• You can make these ahead, but not too long because the potatoes tend to start oxidizing.
• I would only recommend making them ahead a few hours before you’re planning to cook them.
• They’re great to assemble at home and then transport in your cooler to eat when you arrive at your campsite!

About the foil

Foil packets are definitely one of my favorite easy summer meals, even though I mostly avoid using foil in my kitchen otherwise. I do buy recycled aluminum foil from If You Care.

Nutritional Info:

Serving: 1foil packet | Calories: 402kcal | Carbohydrates: 24g | Protein: 41g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 155mg | Potassium: 1152mg | Fiber: 4g | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 28mg | Calcium: 84mg | Iron: 4mg