🔥SIMPLE 5 INGREDIENT Recipes to get Dinner on the table FAST!
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Recipes in this Video
3 recipes
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1 packet ranch seasoning mix
- ●1 cup shredded cheddar cheese
- ●1/2 cup cooked bacon, crumbled
- ●1/2 cup breadcrumbs
- ●1/4 cup mayonnaise
- ●1/4 cup sour cream
- ●1 tbsp olive oil
- ●1/2 tsp garlic powder
- ●1/2 tsp black pepper
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a bowl, mix the mayonnaise, sour cream, ranch seasoning, garlic powder, and black pepper until well combined.
- 3Coat each chicken breast with the ranch mixture, ensuring they are evenly covered.
- 4In a separate bowl, combine the breadcrumbs, crumbled bacon, and shredded cheddar cheese.
- 5Press the breadcrumb mixture onto the coated chicken breasts to create a crust.
- 6Place the chicken breasts in a greased baking dish and drizzle with olive oil.
- 7Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown.
- 8Remove from the oven and let rest for 5 minutes before serving.
Equipment
ovenbaking dishmixing bowlmeasuring cupsmeasuring spoons
Sous vide cooking originated in France and has gained popularity worldwide for its precision and ability to enhance flavors. This technique allows for perfect doneness and tenderness, making it a favorite among chefs and home cooks alike. Today, sous vide steak is a staple in many kitchens, celebrated for its juicy texture and rich flavor.
Ingredients
- ●steak
- ●salt
- ●black pepper
- ●garlic
- ●rosemary
- ●thyme
- ●olive oil
- ●butter
Instructions
- 1Season the steak generously with salt and black pepper on both sides.
- 2Place the steak in a vacuum-seal bag with garlic, rosemary, and thyme.
- 3Seal the bag using a vacuum sealer or the water displacement method.
- 4Preheat the sous vide water bath to the desired temperature (e.g., 130°F for medium-rare).
- 5Submerge the sealed bag in the water bath and cook for 1-3 hours.
- 6Remove the steak from the bag and pat dry with paper towels.
- 7Heat olive oil in a skillet over high heat until shimmering.
- 8Sear the steak in the hot skillet for 1-2 minutes on each side until browned.
- 9Add butter to the skillet and baste the steak for extra flavor during the last minute.
- 10Remove the steak from the skillet and let it rest for 5 minutes before slicing.
- 11Slice the steak against the grain and serve immediately.
milk
Also Known As
Sous Vide Steak
pescatarian
Ingredients
- ●2 salmon fillets
- ●1 cup jasmine rice
- ●2 cups water
- ●1 cucumber, thinly sliced
- ●1 tbsp olive oil
- ●1 tbsp lemon juice
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp dill (optional)
Instructions
- 1Rinse the jasmine rice under cold water until the water runs clear.
- 2In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium heat.
- 3Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed.
- 4While the rice is cooking, heat olive oil in a skillet over medium heat.
- 5Season the salmon fillets with salt, black pepper, and dill (if using).
- 6Place the salmon fillets skin-side down in the skillet and cook for about 4-5 minutes.
- 7Carefully flip the salmon and cook for an additional 3-4 minutes, or until cooked through and flaky.
- 8In a bowl, combine the sliced cucumbers with lemon juice, salt, and pepper. Toss to coat.
- 9Once the rice is done, fluff it with a fork and serve it alongside the salmon and cucumbers.
- 10Garnish with additional dill if desired.
Equipment
medium saucepanskilletbowlfork
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