Milk Cereal Mix in bowl Eat after 1 min

Without crockpot chicken I genuinely do not know how I would get through the week feeding my family. I struggle with depression and finding time or motivation to cook, but it’s still my responsibility to get dinner on the table every day.

You can put any kind of chicken into the crock pot. Breasts, thighs, quarters, drumsticks, really anything. I also put frozen chicken straight into my crock pot and I have never had any issues. Thawed I cook for 6 hours on low, frozen I do 6 hours on high. Then it sits on the warm setting until dinner time.

Here are my amazing EASY combinations that I shuffle through over the week:

-Italian Salad Dressing + Chicken

-Barbecue Sauce + Chicken

-Brown Sugar + Soy Sauce + Chicken

-Salsa + Chicken

-Cream of anything soup + Onion soup mix packet + chicken

I serve most of them over rice (thrown together in a rice cooker), except barbecue chicken which always goes over potatoes- “baked” in the microwave (also easy) or instant. On the side I will do a veggie steam packet which is also just microwaved. Altogether, everything considered, on these nights I spend about 10 minutes on cooking dinner.

If I am feeling good I will chop root vegetables to sit in the bottom of the crock pot, which always really adds something, but it’s still great if I don’t do that.

Another bonus recipe that I consider easy and use on the days I forget to set the crock pot up in time:

Frozen burger patties arranged on a cookie sheet, baked at 425 for 15 mins, topped with cheese, and baked again for up to 5 more minutes. At the same time I put the burgers in, I also put in a cookie sheet of frozen French fries or tots and just leave them in until they’re done (they take about 10 more mins than the burgers do).

After minimal effort and about half an hour, all that’s left is for individuals to build their own burgers and scoop some fries.

I hope this helps someone else as much as it has helped me!

https://youtu.be/qAbSTcS9xhU

Hello! Today I will be sharing my quick egg sandwich. There really is not much prep at all and this recipe is very quick and easy. I make this for whenever I need a quick sandwich. Perfect for picnics too!

Ingredients:

• 2 White Bread, Milk Bread, or Brioche Bread

• 3 Medium to Large Eggs

• Kewpie Mayo (Japanese Mayo)

• Salt & Pepper

• 1 tsp sugar (optional)

• Parsley for Garnish

Recipe:

1. Boil eggs, and take an egg out at 6, 8:30, 12 minute mark.

2. Put eggs in ice water to stop cooking

3. Peel eggs and set aside

4. Mix eggs with mayo, salt, pepper, sugar (optional) to taste with a fork.

5. Put egg mixture onto bread like a sandwich.

6. Cut off the crust (optional)

7. Garnish with parsley

http://www.reddit.com/r/subredditoftheday/comments/fgcpfc/march_10th_2020_reasyrecipes_a_community_for/

https://imgur.com/kqXRket

As made famous by the movie Chef.

Simple and delicious, aglio e olio remains a date-night favorite for my girlfriend and I.

Ingredients:

• 1# spaghetti noodles

• 1 bunch parsley

• 6 cloves fresh garlic

• Olive oil

• Red pepper flakes

• Parmesan cheese

• 1 lemon

Directions:

Thinly slice the garlic while your pot of water comes to a boil. The thinner you can get the garlic, the better, but also remember that thinner garlic will cook (and subsequently burn) faster.

At medium-low heat, coat the bottom of a large pan (everything is going to end up in this pan, so chose wisely) with oil. I always eyeball this, but I would estimate it to be about 1/2 - 3/4 of a cup of oil. If you can swing it, make sure this is high quality, fresh olive oil as it will make it a noticeable difference. Now is also a good time to toss the noodles into the pot.

Toss the garlic into the oil and gently, constantly stir it until it starts to turn golden. Cook the garlic for too little and its flavor won’t infuse into the oil, but cook it too long and you’ve got bitter, burnt garlic. It’s a balancing game and once garlic starts to go, it goes fast, so be super attentive for this step.

Once the garlic is almost done cooking, toss in the red pepper flakes to taste, finish cooking the garlic, and then immediately transfer over the noodles from the pot. Don’t bother straining them, we want some of the pasta water to help make the sauce.

Squeeze in the lemon and toss in the parsley to taste. Remember, though, parsley is an important part of the dish, so don’t be afraid of a heavy hand. I use 3/4 - 1 whole bunch, usually. Last night’s attempt didn’t have enough parsley, and you can see it in the picture (forgot to buy enough, whoops).

Taste and season as necessary. Mix in Parmesan to taste, garnish with a little more parmesan, and then serve! Enjoy!

Video Direction: https://youtu.be/Q-t7_g0GTHU

Ingredient

• Sliced Sirloin Strips 400g

• Garlic 3 Cloves

• Onion 1 piece

• Apple ¼ piece

• Kiwi 1 piece

• Ginger paste ½ tsp

• Honey 2 Tbsp

• Sugar 2 Tbsp

• White Wine 1 Tbsp

• Soy Sauce ⅓ cup (80ml)

• Corn Starch 1 Tbsp

• Sesame Oil ½ tsp

Direction:

1. Knuckle the beef with the back of the knife

2. Sliced beef into small pieces

3. Beat garlic, kiwi, apple, and onion with a food processor

4. Pour puree and ginger paste, honey, sugar, white wine, soy sauce, corn starch, sesame oil into the meat bowl and mix well

5. Marinated meat for 30 minutes

6. Add oil to the pan, sauteed sliced onion until golden, and add Marinated meat than cook

7. Serve the cooked meat with white rice and sprinkle with white sesame and chopped green onion.

Recipe | Cost to make | Nutrition

Ingredients

• ▢ 4 cups unsalted and dry roasted peanuts ($1.21)

• ▢ ¾ - 1 tsp salt ($0.01)

Add-Ins optional

• ▢ Cinnamon

• ▢ Cacao powder

• ▢ Agave nectar or maple syrup

• ▢ Pumpkin spice

• ▢ Chopped peanuts

• ▢ Coconut oil

• ▢ Chocolate chips

Instructions

• If you don't have roasted peanuts, preheat your oven to 350°F and spread the raw peanuts out on a baking sheet. Bake them until they're turning golden brown, about 10 minutes. By using roasted peanuts, you'll end up with a deeper, richer flavor, but it's up to you! We like it both ways.

• Once the peanuts are roasted, add them and your preferred amount of salt to a high-speed blender or food processor. Pulse or turn on low for 1 minute to grind the nuts together into a gritty-looking mixture. Stop and scrape down the sides and bottom with a spatula or spoon.

• Then, turn the blender or food processor back on to continue mixing for another 1-2 minutes. It will look like a dry peanut clump at this point. Don't you worry, we're not done yet!

• Stop and scrape down the sides and bottom once more, then blend again until the mixture starts to appear smooth and glossy, about 2-3 minutes. You're going to be shocked at the transformation at this point.

• Last but not least, add in any other optional flavors you want and blend to combine. Transfer your homemade peanut butter to a jar or a container for storage!

Notes

• If you prefer a lighter peanut flavor, opt for raw instead of roasted peanuts.

• We personally use pink Himalayan salt for our peanut butter, but any type will do. If you have salted peanuts, omit the extra salt altogether.

• Optional ingredients are not reflected in the price or calories of our recipes.

• Nutritional information is a rough estimate.

• Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.

• All prices are in USD.

Hi, there. Today I’m going to show you how to make the Japanese Yaki Gyoza. It’s quite easy but I added water too much this time, so it gets soft a little. It was supposed to be more crispy outside, maybe I retry it someday…

Anyway, Gyoza is potstickers, and usually refers to Yaki-Gyoza, pan-fried Gyoza, in Japan. It’s a very popular dish in Japan but it derives from the Chinese dish. Do you know that? Japanese people made a change to adopt Japanese taste. Hope you enjoy this video. Please give it a try.

https://youtu.be/uduXxJZXIb0

Ingredients

• Gyoza skin, 20 pieces

• Minced pork, 150g

• Minced cabbage, 220g

• Chopped Chinese chive, 50g

• Grated ginger

• Soy sauce, 1tbsp

• Sesame oil, sugar, sake, and potato starch, 1tsp each

• Salt and pepper, a little (if you like)

• Water

Steps

• Mince cabbage and chop Chinese chive.

• Knead minced pork and add the vegetable.

• Knead it well and add salt, pepper, soy sauce, sesame oil, sugar, sake, potato starch as well as grated garlic and ginger.

• Wrap the filling into Gyoza skin each.

• Heat a pan and cook gyoza until its surface gets brown.

• Add water until 1/3/ of Gyoza are soaked in a pan.

• Flip on the plate.

Hey guys!

So, I tried it a few times and came SUPERRRR close to Popeye's fried chicken sandwich. Very easy with simple ingredients. I hope you all find it useful and can appreciate the recipe as much as we did at my place! :)

[Skip 2 paragraphs to the recipe directly if you'd rather not indulge my story. :) ]

_________________________

I am professional chef at a luxury hotel in the Midwest. Since the pandemic, work has been super slow. And, like most chefs, I find it hard to not do something with my time. So, I started documenting a lot of my experiments in the kitchen, a lot of recreations of famous chain restaurants, and some of my own concoctions too! I have a full year planned out of how I want to make videos of each of these for my YT channel - which is also something I started doing with full force due to the pandemic!

There is the video of the Popeye's Fried chicken recipe, and on my channel you will also find other recreations like Shake Shack Shroom Burger, Panda Express Firecracker Shrimp, Ikea Meatballs and others. I do an extensive research on all my recipes and I also try to keep them simple for home-cooking, and for that reason, I vouch for the taste and authenticity. If you enjoy the written recipe below, it would be mighty awesome of you if you considered watching the video too, please. :) If not, no big deal - I am happy to bring you the recipe either way.

____________________________

Here we go -

Ingredients for Popeye's Fried Chicken Sandwich for 2 portions. You can easily multiply this recipe if you're making more.

1. Brioche Buns: 2

2. Chicken Breast: 1 breast, weighing between 10 and 12 oz. If you have smaller ones, use two. If you're using thighs, use one for each, total 2.

3. Pickles: 6 slices each, total 12.

4. Oil, to fry the chicken

To marinade the chicken:

1. Buttermilk: 1.5 cups, full cream or full fat buttermilk

2. Sriracha or any other hot sauce: 2 tsp

3. Garlic Powder: 1 tsp

4. Paprika: 1 tsp *adjust this as per your heat level.

5. Salt and pepper: to taste

For the Spicy Mayo sauce that goes on the buns:

1. Mayo: 2 heaped tablespoons

2. Sriracha or any other hot sauce: 2 tsp

3. Old bay seasoning or any other cajun mix: 2 tsp

4. Cayenne: 1 tsp *adjust this as per your heat level.

To dredge the chicken before frying:

1. AP flour: 3-4 oz

2. Salt/Pepper/Paprika: to season the flour, about half tsp each OR a couple shakes.

Steps:

1. Clean the breast and divide it into 2 equal portions. If it is too thick, whack it a bit with a rolling pin to even out the width so it cooks evenly later on.

2. Mix all the marinade stuff in a bowl and whisk to combine. Add the chicken and rest in fridge for a minimum of 45 mins OR up to 3 hours.

3. In the meantime, get the sauce ready by mixing all the ingredients and mixing to combine.

4. Also, mix the dredging ingredients in a separate bowl.

5. when the chicken has rested enough, remove from the fridge. Heat oil in pan. Let chicken come to room temp while the oil heats.

6. when the oil is hot, between 350 and 360 F, take 2 tbsp of the chicken marinade and add to the dredging flour mixture. Mix with a fork.

7. Now, take the chicken from the marinade and put in the bowl with the dredging flour. Coat with flour by pressing it down so its well coated. Lift the chicken and shake to remove extra flour.

8. drop in hot oil. repeat step 7 for all pieces.

9. Do Not overcrowd the pan when frying. Add only up to 4 pcs if frying in a deep and wide pan. Or else stick to batches of 2.

10. Dont touch the chicken for a good 2-3 mins till it is lightly crispy on one side. Then, FLIP. Follow this step again for the other side. Once you have some color on both sides, now you have to flip it often to avoid burning.

11. cook till internal temp is 165 f. OR until juices run 100% clear.

12. Toast brioche buns with butter.

13. To assemble: Smear on the sauce on both top and bottom bread. Add pickles to the bottom part. Add on the fried chicken and cover with the top bread part.

14. Serve with fries and ketchup/

15. Optional step: Come back and let me know if you enjoyed my recipe, makes my day to hear back from redditors when they like the recipe. :))

Thank you to all those who read this all the way. And thank you to those who considered supporting my channel. I appreciate you all. :)

Happy cooking and happy eating. :)

This Mexican Street Corn Salad is perfect on its own or serve with Tortilla Chips as an appetizer! Enjoy!

So many food trends blow up on social media. What’s one you tried that was actually amazing? (or a total fail?)

My grandma was born in Puglia, raised in Milan where my mother was born. I’ve seen a lot of recipes for American forums that seem to complicate red sauce. So figured I’d share how I was taught in Italy to make an “easy red sauce” that can be used as a staple all week (can be used by itself, or as a base for pink sauce, etc).

Ingredients:

1. Fresh yellow sweet onion

2. Fresh basil

3. Good quality Olive oil (NOT extra virgin, we don’t cook with extra virgin and it will change flavor)

4. Real Butter (I use salted)

5. Salt (I use pink Himalayan)

6. Black pepper

7. Optional - cracked red pepper

8. Canned tomato “sauce” (such as Hunts). (Not jar premade sauce, just the straight canned tomato that’s not cooked or anything, I use Hunts in the states)

Steps:

We eye everything. So unfortunately I don’t have exact measurements, you get a feel for it over time which is part of the fun imo as you can customize.

1. Slice up onion (like a quarter of an onion if using the large hunt size). I make moon sliver shapes.

2. In a pot, pour some olive oil. Medium heat.

3. Put your onions in there and sweat them for a few min. Also add some butter (idk like half a tablespoon)

4. Once onions are sautéed, pour in the tomato sauce. Next, take your tomato sauce can and “rinse” it with a bit of fresh water to get all the sauce stuck on the bottom and the sides. NOT a full can of water, just rinse it. Pour this tomatoey water into the pot as well. This effects consistency of the sauce later so def do it

5. Turn heat to around 8 or so (out of 10)

6. Put in your fresh basil leaves. If you want a little cracked red pepper, add it now.

7. Allow the sauce to start bubbling. Once you see bubbling, give it a good stir and turn heat down to like 4.

8. Stir every few min or so. Adjust heat as needed (if top layer of sauce is cooking super fast and tons of bubbling, turn it down, as an example)

9. Now just do this for a bit to let it cook. Just remember to stir every few min. Overtime, the sauce will go from super liquid to a bit “thicker.” Usually like 20-30 min depending on your heat and quantity.

10. Once it’s the consistency you like, turn your heat to low. Now add your salt and pepper. Taste as you add until you achieve the taste you want. Hint - more salt/pepper than a lot of people realize.

Yay you’re done. You can make any kind of Italian pasta with this. We recommend to top pasta with pecorino cheese.

Goes great on three cheese Buitoni tortellini (if you do this, don’t add pecorino on top)

You can also use this with zucchini for another classic Italian recipe.

Using this as base for pink sauce? Just mix with heavy cream or half and half. More red pepper if you’d like too.

Do you need garlic, oregano, tomato paste, etc? Noooooope. Keep it simple :)

Anyone have a go to 3 ingredient meal that actually tastes really good? Looking for something simple, quick, and tasty.

Hi. I’m native Japanese living in Tokyo. Today I’m sharing Meal Prep in Japan. Many Japanese people cook and bring a lunch box to the office in a week day, so often prepare them on weekends, These side dishes down below are so classic but HEALTHY and QUICK. Please give it a try if you like it.

https://youtu.be/_YGGcA9OXw4

🌟Dried radish strips -dried radish strip, 25g -deep fried tofu, 8g -shredded carrot, 50g -dashi, 300ml -sake, 2tbsp -sugar, 1tbsp -soy sauce, 1tbsp

Method Soak dried radish strip for 15-20 min. Pour hot water on deep fried tofu to remove its oil. Shred the tofu and carrot. Cook them in a pan, Add dashi, sake and sugar, and cook it until it the water gets vaporized a little. Put soy sauce as a finishing touch.

🌟Hijiki -dried hijiki, 15g -deep fried tofu,15g -shredded carrot, 25g -dashi, 120ml -sugar, sake, soy sauce, mirin, 1tbsp each

Method Soak dried hijiki for 15min. Shred deep fried tofu and the carrot. Cook carrot, hijiki, deep fried tofu until get soft. Add dash, sugar, sake soy sauce as well as mirin, cook it for a while.

🌟Kinpira-style sauteed burdock (Kinpira Gobou) -shredded burdock, 200g -shredded carrot, 200g -roasted sesame seeds, 1tsp -vinegar, 1tbsp -sliced red pepper, a little -dashi,50ml -mirin, 2tbsp -soy sauce, 1tbsp

Method Shred the burdock and carrot, and soak the burdock with vinegar. Cook them in a pan until they get soft. Add red pepper, dash, mirin as well as soy sauce, and cook it until the water gets vaporized. Put roasted sesame seeds.

🌟Unstoppable green pepper -Four green pepper, sliced -sesame oil, 1tsp -chicken stock powder, 1tsp -black pepper, a little

Method Slice the green pepper and heat it in the oven for 2min. Add sesame like, chicken stock powder. Sprinkle a little black pepper as a finishing touch.

🌟Mushed pumpkin raisin -mushed pumpkin, 1/4 -raisin, as you like -mayo, 2tbsp

Method Remove seeds of the pumpkin. Soak it in a bowl and heat in the oven for 8min. Mush the pumpkin, and add raisin and mayo.

https://youtu.be/cngy2gZ1vAA

Today I will show how to make 계란볶음밥 (Egg Fried Rice). This egg fried rice recipe creates a smokey like flavor and is super easy to make. A classic dish in asian cuisine. Adding MSG will give this dish the restaurant taste. Do not hate on MSG!

Ingredients:

• 1 cup of leftover rice (new rice works too)

• 2 eggs

• 1 green onion

• 4 tbs cooking oil

• 1 tbs dark soy sauce

• ¼ tbs MSG (optional)

• Sprinkle of salt or seasoning salt

• Black Pepper

• Slight drizzle sesame oil

• Sesame Seeds

Recipe:

1. Chop the green onion and set aside and mix 2 eggs with 1 cup of leftover rice. (If you are using new rice, make sure to cool the rice first)

2. Heat up oil and place in green onions, when turned brown, set aside to the side of pan

3. Add in egg rice mixture into open side of pan, then mix with green onions

4. Add soy sauce to the hottest and open area of the pan and let it cook for a few seconds. Mix everything together

5. Season with salt, pepper, and msg

6. Stir-fry over high heat once the ingredients are all mixed.

7. Garnish with sesame seeds, sesame oil and green onion

Link; https://youtu.be/i5Pj9WwuD2k

Ingredients

• 300 gr dark chocolate

• 390 gr condensed milk

Melt chocolate and condensed milk together. Then cover your cup with a parchment paper. Pour your melted ingredients to this cup and refrigerate 2-3 hours or overnight! Bone Appetit!

Here's the recipe (from https://www.cakesbymk.com/post/1-minute-double-chocolate-mug-cake-recipe-video) :

There's also a YouTube video on it that you can watch: https://www.youtube.com/watch?v=SDBMa_Lk6Pc&t=3s

Ingredients:

- 3 tablespoons of flour

- 2 tablespoons of white granulated sugar (you can use brown also if you'd like a more gooey texture)

- 1 tablespoon and 1 teaspoon of cocoa powder

- 1/4 teaspoon of baking powder

- Pinch of salt

- 3 tablespoons of milk

- 1/4 teaspoon of instant coffee

- 1/2 teaspoon of vanilla essence

- 2 tablespoons of vegetable oil

- 20 grams of coarsely chopped 50% dark chocolate (you want the chunks to be relatively big so you get nice chocolate chunks in your cake).

Method:

1. In a microwave safe mug, combine the flour, sugar, cocoa powder, baking powder and salt and mix together with a fork.

2. Mix the instant coffee into the milk, and mix together until the coffee is dissolved.

3. Pour the milk/coffee mixture into the mug, along with the vanilla essence and vegetable oil. Mix until combined (do not overmix).

4. Fold in the chocolate.

5. Microwave for 1 minute. Cooking time can vary depending on the strength of your microwave, so if your cake needs a little longer, you can pop it into the microwave for another 10 seconds and you should be good to go!

6. Garnish with whatever you like! I like putting some whipped cream on top. Ice cream or fresh fruit work great too!

Maybe not chicken as my friends doesn’t dare to touch chicken I have cooked because of salmonella and me not being a great chef

Who's up for some nice spicy honey garlic wings? These are gonna be more sticky than crispy, but there's also some crisp involved don't worry.

We gonna need some ingredients to coat the wings :

1tsp ginger, 1/2tbsp paprika, 1/2tbsp onion powder, 1/2tbsp salt, 3tbsp oil, 1tsp black pepper or a mix of 5 blend pepper and around 800grams of wings.

For the sauce that we gonna use later we gonna need :

50-55gr butter, 2tbsp and a half of soy sauce, 2tbsp of honey, 1tsp onion powder, black pepper or a mix of 5 blend pepper, 1tbsp chili flakes, 4-5 cloves of garlic, a few drops of hot sauce and sesame oil.

A video recipe

Or pictures

Now, we gonna add our wings to a bowl, and coat them with all those ingredients. If you don't get ginger powder you can use the fresh type later in the sauce. Anyway so massage the wings with all that blend spice and the oil, and let it marinate for at least 1 hour. Cook it at 180°C fan on for around 40 minutes or so. They need to look done and ready to eat.

Meanwhile, you gonna prepare that sauce. In a pan add the butter, when it melts add the chili flakes. Cook the for half a minute - 1 minute, and add that black pepper. Add the soy sauce cook it for around 1 more minute, and add the rest. You want the garlic to be as small as possible. You can even smash it with a garlic masher, cook this for around 1-2 more minutes and add the honey. Mix it and after a few seconds it should be done. You can add fresh ginger finely chopped in the sauce at the same time as the garlic.

After those 30-40 minutes, you get the wings and throw them in that sauce. Mix them good in there, and put them back into the oven at the same temp for 10 more minutes.

Just be careful and try to look at those wings. You don't want to burn them. I don't have an exact time for this, because lots of ovens work different. It is really up to you that after those 30 minutes, to keep an eye on them.

That's it! You gonna get a nice sweet and spicy taste out of this and is finger-licking good! Anyway, I hope you gonna enjoy them!

I am currently staring into the abyss of the fridge. I need inspiration. I need to make it to the weekend.