Kyra

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Mom's fluffy pancakes✨ ▪️2 Cups Flour▪️1 tsp Kosher Salt▪️2 tsp Baking Powder▪️1 tsp Baking Soda▪️2 Tbsp Sugar▪️2 Eggs▪️2 Cups Buttermilk▪️2 Tbsp Melted Butter, plus more for serving▪️Avocado Oil, for cooking the pancakes▪️Warm Maple Syrup, for serving▪️ 1️⃣ In a medium bowl, add the flour, salt, baking powder, baking soda, and sugar. Stir to combine. 2️⃣ In a separate bowl, mix the eggs and buttermilk. 3️⃣ Pour the wet ingredients into the dry and mix until combined, but do not overmix. You want to have some clumps in your batter which will make the panckaes fluffy. Fold in the melted butter. 4️⃣ In a large nonstick skillet or a griddle, heat a thin coating of oil over medium heat. Once the skillet is hot, add about 1/3 cup of the pancake batter and cook until little bubbles form on the surface and pop and the bottom of the pancake is golden brown, about 2 mins. (Lift the edge of the pancake with your spatula to check.) Flip and cook until the other side is golden brown and the pancake is cooked through, about 1 min and 30 seconds. (I usually pierce the middle of the pancake with my spatula to ensure it’s cooked though.) 5️⃣ Serve with warm maple syrup and butter and enjoy! 🕕 20 minute total prep + cook time 🥞Recipe makes 8-10 pancakes . #maxiskitchen #recipesoftikok #pancakerecipe #breakfastideas #EasyRecipes
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Mom's fluffy pancakes✨ ▪️2 Cups Flour▪️1 tsp Kosher Salt▪️2 tsp Baking Powder▪️1 tsp Baking Soda▪️2 Tbsp Sugar▪️2 Eggs▪️2 Cups Buttermilk▪️2 Tbsp Melted Butter, plus more for serving▪️Avocado Oil, for cooking the pancakes▪️Warm Maple Syrup, for serving▪️ 1️⃣ In a medium bowl, add the flour, salt, baking powder, baking soda, and sugar. Stir to combine. 2️⃣ In a separate bowl, mix the eggs and buttermilk. 3️⃣ Pour the wet ingredients into the dry and mix until combined, but do not overmix. You want to have some clumps in your batter which will make the panckaes fluffy. Fold in the melted butter. 4️⃣ In a large nonstick skillet or a griddle, heat a thin coating of oil over medium heat. Once the skillet is hot, add about 1/3 cup of the pancake batter and cook until little bubbles form on the surface and pop and the bottom of the pancake is golden brown, about 2 mins. (Lift the edge of the pancake with your spatula to check.) Flip and cook until the other side is golden brown and the pancake is cooked through, about 1 min and 30 seconds. (I usually pierce the middle of the pancake with my spatula to ensure it’s cooked though.) 5️⃣ Serve with warm maple syrup and butter and enjoy! 🕕 20 minute total prep + cook time 🥞Recipe makes 8-10 pancakes . #maxiskitchen #recipesoftikok #pancakerecipe #breakfastideas #EasyRecipes
My all time favorite salted chocolate chip cookies✨ Thank you @square culinary team for this recipe! ▪️2+3/4 Cups All Purpose Flour ▪️1 tsp Baking Powder▪️2 tsp Kosher Salt (I recommend Diamond Crystal)▪️1 Cup Butter, slightly softened▪️1 Cup Dark Brown Sugar, packed▪️1/2 Cup Sugar▪️2 Eggs▪️1 Tbsp Vanilla Extract▪️14 oz. (4 Bars) High Qual Dark Chocolate (I use 72% - 78% dark), roughly chopped▪️Maldon Sea Salt▪️ 1️⃣ Preheat the oven to 350°F. 2️⃣ Sift (or mix) flour, baking powder, and salt together. 3️⃣ In a separate bowl, beat together butter (slightly softened), brown sugar, and granulated sugar for 2-3 minutes. 4️⃣ Beat in eggs and vanilla, and then scrape down the bowl. 5️⃣ Gradually add flour mixture to the butter mixture, and beat until well blended. 6️⃣ Roughly chop the chocolate and then add to the cookie dough, stir to combine. 7️⃣ With a heaping 2 oz. scoop, drop cookies onto parchment paper lined sheet pans 3 inches apart to give room for expansion. Work in batches if needed, making sure not to overcrowd the pans. 8️⃣ Top each cookie dough ball with a pinch of Maldon sea salt. 9️⃣ Bake cookies for 12-14 minutes or until golden brown on the edges. Enjoy! ⏲️ 20 minute prep time + 15 minute cook time Recipe makes 28 cookies For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 . #maxiskitchen #recipesoftikok #chocolatechipcookies #cookiesoftiktok #easydesserts
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My all time favorite salted chocolate chip cookies✨ Thank you @square culinary team for this recipe! ▪️2+3/4 Cups All Purpose Flour ▪️1 tsp Baking Powder▪️2 tsp Kosher Salt (I recommend Diamond Crystal)▪️1 Cup Butter, slightly softened▪️1 Cup Dark Brown Sugar, packed▪️1/2 Cup Sugar▪️2 Eggs▪️1 Tbsp Vanilla Extract▪️14 oz. (4 Bars) High Qual Dark Chocolate (I use 72% - 78% dark), roughly chopped▪️Maldon Sea Salt▪️ 1️⃣ Preheat the oven to 350°F. 2️⃣ Sift (or mix) flour, baking powder, and salt together. 3️⃣ In a separate bowl, beat together butter (slightly softened), brown sugar, and granulated sugar for 2-3 minutes. 4️⃣ Beat in eggs and vanilla, and then scrape down the bowl. 5️⃣ Gradually add flour mixture to the butter mixture, and beat until well blended. 6️⃣ Roughly chop the chocolate and then add to the cookie dough, stir to combine. 7️⃣ With a heaping 2 oz. scoop, drop cookies onto parchment paper lined sheet pans 3 inches apart to give room for expansion. Work in batches if needed, making sure not to overcrowd the pans. 8️⃣ Top each cookie dough ball with a pinch of Maldon sea salt. 9️⃣ Bake cookies for 12-14 minutes or until golden brown on the edges. Enjoy! ⏲️ 20 minute prep time + 15 minute cook time Recipe makes 28 cookies For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 . #maxiskitchen #recipesoftikok #chocolatechipcookies #cookiesoftiktok #easydesserts
Yaki udon✨ Sauce:▪️2 Tbsp Oyster Sauce, plus more to taste▪️2 Tbsp Soy Sauce▪️1 Tbsp Rice Vinegar▪️1 tsp Sugar▪️1/4 tsp Black Pepper▪️ Stir Fry:▪️1 Tbsp Avocado Oil▪️1 Tbsp Fresh Ginger, finely chopped▪️1/2 of a Small Yellow Onion, sliced in thin strips ▪️1 Cup Cabbage, sliced in 1/4” strips▪️4 Shiitake Mushrooms, sliced▪️1/2 of a Large Carrot, sliced in matchsticks▪️1 Small Red Pepper, sliced in thin strips▪️2 Cloves Garlic, finely chopped▪️2 Scallions, sliced in thin strips▪️16 oz. Frozen Udon Noodles▪️ Serving:▪️1 Scallion, sliced▪️Sesame Seeds▪️ 🌱Vegan Modification: Sub in vegan oyster sauce for oyster sauce 1️⃣ Bring a large pot of generously salted water to a boil. 2️⃣ Make the sauce: In a small bowl mix together the oyster sauce, soy sauce, rice vinegar, sugar, and pepper. 3️⃣ Make the stir fry: In a large wok or pan over medium high heat, add the avocado oil, ginger, onions, and cabbage. Sprinkle with salt and pepper and stir fry for 3-4 mins until the veggies are starting to become tender. 4️⃣ Add the mushrooms, carrot, red bell pepper, and garlic. Sprinkle with salt and pepper and stir fry for 3-4 mins until veggies are almost to your desired tenderness. Add the scallions and stir fry for 1 min. Turn off the heat until the noodles are ready. 5️⃣ Boil the noodles according to package directions (I only needed to boil mine 30 seconds), then drain and transfer into the wok with the veggies. Add the sauce and stir fry over medium heat for 1-2 mins until all ingredients are distributed evenly. Taste and adjust seasoning if desired (I added 1 more Tbsp oyster sauce). 6️⃣ Serve with fresh scallions and sesame seeds on top and enjoy! ⏲15 minute prep time + 10 minute cook time Recipe serves 2 For all recipes delivered to your inbox weekly (w/ printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 . #recipetok #EasyRecipes #maxiskitchen #healthyrecipes #recipeideas #veggierecipe #udonnoodles
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Yaki udon✨ Sauce:▪️2 Tbsp Oyster Sauce, plus more to taste▪️2 Tbsp Soy Sauce▪️1 Tbsp Rice Vinegar▪️1 tsp Sugar▪️1/4 tsp Black Pepper▪️ Stir Fry:▪️1 Tbsp Avocado Oil▪️1 Tbsp Fresh Ginger, finely chopped▪️1/2 of a Small Yellow Onion, sliced in thin strips ▪️1 Cup Cabbage, sliced in 1/4” strips▪️4 Shiitake Mushrooms, sliced▪️1/2 of a Large Carrot, sliced in matchsticks▪️1 Small Red Pepper, sliced in thin strips▪️2 Cloves Garlic, finely chopped▪️2 Scallions, sliced in thin strips▪️16 oz. Frozen Udon Noodles▪️ Serving:▪️1 Scallion, sliced▪️Sesame Seeds▪️ 🌱Vegan Modification: Sub in vegan oyster sauce for oyster sauce 1️⃣ Bring a large pot of generously salted water to a boil. 2️⃣ Make the sauce: In a small bowl mix together the oyster sauce, soy sauce, rice vinegar, sugar, and pepper. 3️⃣ Make the stir fry: In a large wok or pan over medium high heat, add the avocado oil, ginger, onions, and cabbage. Sprinkle with salt and pepper and stir fry for 3-4 mins until the veggies are starting to become tender. 4️⃣ Add the mushrooms, carrot, red bell pepper, and garlic. Sprinkle with salt and pepper and stir fry for 3-4 mins until veggies are almost to your desired tenderness. Add the scallions and stir fry for 1 min. Turn off the heat until the noodles are ready. 5️⃣ Boil the noodles according to package directions (I only needed to boil mine 30 seconds), then drain and transfer into the wok with the veggies. Add the sauce and stir fry over medium heat for 1-2 mins until all ingredients are distributed evenly. Taste and adjust seasoning if desired (I added 1 more Tbsp oyster sauce). 6️⃣ Serve with fresh scallions and sesame seeds on top and enjoy! ⏲15 minute prep time + 10 minute cook time Recipe serves 2 For all recipes delivered to your inbox weekly (w/ printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 . #recipetok #EasyRecipes #maxiskitchen #healthyrecipes #recipeideas #veggierecipe #udonnoodles
Candy apples✨ ▪️12 Mini Apples (or 8 Regular Apples)▪️12 Candy Apple Sticks▪️Parchment Paper▪️Oil Spray▪️1+1/2 Cups Water▪️3 Cups Sugar▪️1/2 tsp Cream of Tartar (prevents crystallization)▪️1/2 tsp Cinnamon▪️1/2 tsp Red Food Coloring▪️ 1️⃣ Clean and thoroughly dry the apples. Push the sticks into the stem side of the apples. Line a sheet pan with parchment paper and spray with oil. 2️⃣ In a medium heavy pot over medium heat, combine the sugar, water, and cream of tartar. Cook while stirring until the sugar dissolves. Once the sugar dissolves, increase the heat to medium-high and boil until it’s amber in color and reaches 300F (10-15 mins). It’s important that the temperature is exactly 300F so monitor the temp with a candy thermometer or meat thermometer as the mixture boils. 3️⃣ Turn off the heat and quickly stir in the cinnamon and red food coloring. Working one at a time, hold each apple by the stick and dip it into the candy coating, tilting the pot as needed to fully coat the apple. Let any excess drip off, then place the coated apple on the parchment lined sheet pan. Repeat with the remaining apples until all are coated. Allow the candy to cool and harden completely (~15 mins), and enjoy! 4️⃣ Store the candy apples tightly wrapped in plastic wrap or wax paper to prevent them from sticking together. Keep them at room temp in a cool, dry place for up to 3 days. If candy hardens on your pot, soak with hot water to clean. ⏲30 minute total prep + cook time Recipe makes 12 mini candy apples For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 . #maxiskitchen #recipesoftikok #candyapples #easydessert
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Candy apples✨ ▪️12 Mini Apples (or 8 Regular Apples)▪️12 Candy Apple Sticks▪️Parchment Paper▪️Oil Spray▪️1+1/2 Cups Water▪️3 Cups Sugar▪️1/2 tsp Cream of Tartar (prevents crystallization)▪️1/2 tsp Cinnamon▪️1/2 tsp Red Food Coloring▪️ 1️⃣ Clean and thoroughly dry the apples. Push the sticks into the stem side of the apples. Line a sheet pan with parchment paper and spray with oil. 2️⃣ In a medium heavy pot over medium heat, combine the sugar, water, and cream of tartar. Cook while stirring until the sugar dissolves. Once the sugar dissolves, increase the heat to medium-high and boil until it’s amber in color and reaches 300F (10-15 mins). It’s important that the temperature is exactly 300F so monitor the temp with a candy thermometer or meat thermometer as the mixture boils. 3️⃣ Turn off the heat and quickly stir in the cinnamon and red food coloring. Working one at a time, hold each apple by the stick and dip it into the candy coating, tilting the pot as needed to fully coat the apple. Let any excess drip off, then place the coated apple on the parchment lined sheet pan. Repeat with the remaining apples until all are coated. Allow the candy to cool and harden completely (~15 mins), and enjoy! 4️⃣ Store the candy apples tightly wrapped in plastic wrap or wax paper to prevent them from sticking together. Keep them at room temp in a cool, dry place for up to 3 days. If candy hardens on your pot, soak with hot water to clean. ⏲30 minute total prep + cook time Recipe makes 12 mini candy apples For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 . #maxiskitchen #recipesoftikok #candyapples #easydessert
My favorite method for chicken parm✨ Chicken:▪️2 Large Chicken Breasts (~1+1/2 lb.)▪️Kosher Salt & Pepper▪️1/4 Cup Flour▪️1 Large Egg▪️1/4 Cup Panko Breadcrumbs▪️1/4 Cup Italian Breadcrumbs▪️1/4 Cup Grated Parmesan▪️Avocado Oil Spray or Olive Oil Spray▪️ Topping:▪️24 oz. Jar Marinara Sauce▪️2 Cups Shredded Mozzarella▪️Freshly Grated Parmesan, for serving▪️ 1️⃣ Preheat the oven to 425F convection (or 450F regular bake) and line a baking sheet with a wire rack. Spray the wire rack with oil. (If you don't have a wire rack, no worries, just oil the baking sheet.) 2️⃣ Working one at a time, place the chicken breast in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until it is 1/4-inch thick. Season with salt and pepper on both sides. 3️⃣ Set up your dredging station: Add the flour to a large shallow bowl, beat the egg in another large shallow bowl, and combine the panko, Italian breadcrumbs, and parmesan in a third large shallow bowl. 4️⃣ Coat both sides of each chicken breast in flour, then egg (letting excess drip off), then the breadcrumb mixture, pressing the breadcrumbs on with your fingers. Place the chicken on the greased wire rack on the baking sheet. 5️⃣ Spray the top of the chicken cutlets generously with oil and bake for 12-15 mins until internal temp reaches 165F. Option to broil at the end for 1-2 mins to get the top of the cutlets extra golden brown. 6️⃣ Right after you put the chicken in the oven, spray a separate quarter baking sheet (9 x 13”) or baking dish lightly with oil. Spread the marinara in one layer and then make two piles of mozzarella cheese about the size of the chicken cutlets. Place the cheese and sauce in the oven on the rack beneath the chicken cutlets and bake 7-10 mins until the cheese is melted and golden brown. 6️⃣ Transfer the cutlets onto plates, and use a large spatula to transfer the cheese and sauce on top of the chicken. (If the cheese is too big to fit on the spatula, you can transfer it in sections.) 7️⃣ Serve with freshly grated parm on top and enjoy! ⏲30 minute total prep + cook time Recipe serves 2-4 people (if breasts are large, one can serve two people) . #maxiskitchen #recipesoftikok #chickenparm #chickenparmesan #easydinnerideas #EasyRecipes
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My favorite method for chicken parm✨ Chicken:▪️2 Large Chicken Breasts (~1+1/2 lb.)▪️Kosher Salt & Pepper▪️1/4 Cup Flour▪️1 Large Egg▪️1/4 Cup Panko Breadcrumbs▪️1/4 Cup Italian Breadcrumbs▪️1/4 Cup Grated Parmesan▪️Avocado Oil Spray or Olive Oil Spray▪️ Topping:▪️24 oz. Jar Marinara Sauce▪️2 Cups Shredded Mozzarella▪️Freshly Grated Parmesan, for serving▪️ 1️⃣ Preheat the oven to 425F convection (or 450F regular bake) and line a baking sheet with a wire rack. Spray the wire rack with oil. (If you don't have a wire rack, no worries, just oil the baking sheet.) 2️⃣ Working one at a time, place the chicken breast in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until it is 1/4-inch thick. Season with salt and pepper on both sides. 3️⃣ Set up your dredging station: Add the flour to a large shallow bowl, beat the egg in another large shallow bowl, and combine the panko, Italian breadcrumbs, and parmesan in a third large shallow bowl. 4️⃣ Coat both sides of each chicken breast in flour, then egg (letting excess drip off), then the breadcrumb mixture, pressing the breadcrumbs on with your fingers. Place the chicken on the greased wire rack on the baking sheet. 5️⃣ Spray the top of the chicken cutlets generously with oil and bake for 12-15 mins until internal temp reaches 165F. Option to broil at the end for 1-2 mins to get the top of the cutlets extra golden brown. 6️⃣ Right after you put the chicken in the oven, spray a separate quarter baking sheet (9 x 13”) or baking dish lightly with oil. Spread the marinara in one layer and then make two piles of mozzarella cheese about the size of the chicken cutlets. Place the cheese and sauce in the oven on the rack beneath the chicken cutlets and bake 7-10 mins until the cheese is melted and golden brown. 6️⃣ Transfer the cutlets onto plates, and use a large spatula to transfer the cheese and sauce on top of the chicken. (If the cheese is too big to fit on the spatula, you can transfer it in sections.) 7️⃣ Serve with freshly grated parm on top and enjoy! ⏲30 minute total prep + cook time Recipe serves 2-4 people (if breasts are large, one can serve two people) . #maxiskitchen #recipesoftikok #chickenparm #chickenparmesan #easydinnerideas #EasyRecipes
Italian wedding soup✨ Meatballs:▪️1 lb. Ground Chicken (96/4 or similar, not ground breast)▪️2 Garlic Cloves, finely chopped▪️1/2 a Bunch Parsley, chopped (1/4 cup)▪️1/4 Cup Grated Parmesan Cheese▪️1 Egg▪️1/4 Cup Panko Breadcrumbs▪️3/4 tsp Kosher Salt▪️1/2 tsp Freshly Ground Pepper▪️2 Tbsp Olive Oil, divided (for cooking the meatballs)▪️ Soup:▪️1 Tbsp Olive Oil▪️1 Medium Yellow Onion, diced (8 oz)▪️2 Medium Carrots, diced (5 oz)▪️2 Stalks Celery, diced (4 oz)▪️1+1/4 tsp Kosher Salt▪️1/4 tsp Pepper▪️2 Garlic Cloves, finely chopped▪️8 Cups Chicken Stock▪️1/2 Cup Orzo▪️1/2 a Head of Escarole (4 oz.), chopped large (or spinach etc.)▪️Freshly Grated Parmesan Cheese, for serving▪️ 1️⃣ In a medium bowl, add the ground chicken, garlic, parsley, grated parmesan, egg, panko breadcrumbs, salt, and pepper. Mix until all ingredients are evenly distributed. 2️⃣ Form meatballs that are 1 slightly heaping Tbsp each and place them on a large plate. (Oil or wet your hands if the meat is sticking.) 3️⃣ Preheat a large pot over medium heat and add 1 Tbsp olive oil. Add half the meatballs and cook until golden brown on 3 sides (5-7 mins), rotating the meatballs every couple of minutes. (If the meatballs are sticking to the pot, use a metal spatula to release them.) Once browned, remove the meatballs from the pot (they will finish cooking in the soup later). Add 1 more Tbsp of olive oil and repeat with the second half, removing them from the pot once cooked. 4️⃣ Add 1 more Tbsp olive oil to the pot along with the onions, carrots, celery, salt, and pepper. Cook while stirring for 6-8 mins, until the onions are translucent and veggies are starting to become tender, then add the garlic. Cook while stirring for 1 min, then add the chicken broth and meatballs back in. Bring to a boil over high heat. 5️⃣ Once the broth starts boiling, add the orzo and turn the heat down to medium-low (a gently boil). Cook uncovered for 6-8 mins until the orzo is your desired tenderness. Turn off the heat and add the escarole. Cook the escarole in the residual heat for 1-2 mins. 6️⃣ Serve with freshly grated parm on top and enjoy! ⏲20 minute prep time + 35 minute cook time Recipe serves 4 people . #maxiskitchen #recipesoftikok #EasyRecipes #souptok #soupseason #italianweddingsoup
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Italian wedding soup✨ Meatballs:▪️1 lb. Ground Chicken (96/4 or similar, not ground breast)▪️2 Garlic Cloves, finely chopped▪️1/2 a Bunch Parsley, chopped (1/4 cup)▪️1/4 Cup Grated Parmesan Cheese▪️1 Egg▪️1/4 Cup Panko Breadcrumbs▪️3/4 tsp Kosher Salt▪️1/2 tsp Freshly Ground Pepper▪️2 Tbsp Olive Oil, divided (for cooking the meatballs)▪️ Soup:▪️1 Tbsp Olive Oil▪️1 Medium Yellow Onion, diced (8 oz)▪️2 Medium Carrots, diced (5 oz)▪️2 Stalks Celery, diced (4 oz)▪️1+1/4 tsp Kosher Salt▪️1/4 tsp Pepper▪️2 Garlic Cloves, finely chopped▪️8 Cups Chicken Stock▪️1/2 Cup Orzo▪️1/2 a Head of Escarole (4 oz.), chopped large (or spinach etc.)▪️Freshly Grated Parmesan Cheese, for serving▪️ 1️⃣ In a medium bowl, add the ground chicken, garlic, parsley, grated parmesan, egg, panko breadcrumbs, salt, and pepper. Mix until all ingredients are evenly distributed. 2️⃣ Form meatballs that are 1 slightly heaping Tbsp each and place them on a large plate. (Oil or wet your hands if the meat is sticking.) 3️⃣ Preheat a large pot over medium heat and add 1 Tbsp olive oil. Add half the meatballs and cook until golden brown on 3 sides (5-7 mins), rotating the meatballs every couple of minutes. (If the meatballs are sticking to the pot, use a metal spatula to release them.) Once browned, remove the meatballs from the pot (they will finish cooking in the soup later). Add 1 more Tbsp of olive oil and repeat with the second half, removing them from the pot once cooked. 4️⃣ Add 1 more Tbsp olive oil to the pot along with the onions, carrots, celery, salt, and pepper. Cook while stirring for 6-8 mins, until the onions are translucent and veggies are starting to become tender, then add the garlic. Cook while stirring for 1 min, then add the chicken broth and meatballs back in. Bring to a boil over high heat. 5️⃣ Once the broth starts boiling, add the orzo and turn the heat down to medium-low (a gently boil). Cook uncovered for 6-8 mins until the orzo is your desired tenderness. Turn off the heat and add the escarole. Cook the escarole in the residual heat for 1-2 mins. 6️⃣ Serve with freshly grated parm on top and enjoy! ⏲20 minute prep time + 35 minute cook time Recipe serves 4 people . #maxiskitchen #recipesoftikok #EasyRecipes #souptok #soupseason #italianweddingsoup
Healthy chicken and broccoli stir fry✨ Chicken + Marinade:▪️1+1/2 lb. Boneless Skinless Chicken Breast, sliced in thin bite sized pieces▪️1 Tbsp Soy Sauce▪️1 Tbsp Cornstarch▪️1 Egg White▪️1 Tbsp Water▪️1/2 tsp Kosher Salt▪️1/4 tsp Pepper▪️ Sauce:▪️3/4 Cup Chicken Broth (or water)▪️2 Tbsp Cornstarch▪️2 Tbsp Soy Sauce▪️2 Tbsp Oyster Sauce▪️1 tsp Sesame Oil▪️1 Tbsp White Vinegar▪️1/2 tsp Sugar▪️1/2 tsp Black Pepper▪️ Stir Fry:▪️1 lb. Broccoli Florets (~5 Cups)▪️2 Tbsp Avocado Oil, divided▪️4 Garlic Cloves, finely chopped▪️3 Tbsp Fresh Ginger, finely chopped▪️3 Scallions, sliced▪️Cooked White or Brown Rice, for serving▪️ 1️⃣ Marinate the chicken: Add the sliced chicken to a bowl with the soy sauce, cornstarch, egg white, water, salt, and pepper. Mix, cover, and marinate in the refrigerator for 15-30 mins. 2️⃣ Make the sauce: In a medium glass measuring cup (or bowl), mix the chicken broth, cornstarch, soy sauce, oyster sauce, sesame oil, vinegar, sugar, and pepper. 3️⃣ Bring a pot (or wok) of generously salted water to a boil. Place the broccoli florets in the boiling water and cook for 1 min, then drain and set aside. 4️⃣ In a large wok (or pan) preheated over medium high heat, add 1 Tbsp avocado oil and the chicken. Stir fry the chicken until cooked through (3-5 mins) then remove from the pan. 5️⃣ Add 1 more Tbsp avocado oil along with the garlic and ginger. Stir fry for 1 min until fragrant and then add the broccoli and stir fry for 2-4 more mins until the broccoli is almost to your desired tenderness (I like mine a little al dente). 6️⃣ Add the sauce and stir fry for 1-2 more mins until sauce thickens, then add the chicken and scallions and stir fry 1-2 more mins until the chicken gets heated back through. Taste and adjust seasoning if desired. Serve over rice and enjoy! ⏲20 minute prep time + 15 minute cook time Recipe serves 3-4 people For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 . #maxiskitchen #recipesoftikok #stirfryrecipe #EasyRecipes #easydinnerideas
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Healthy chicken and broccoli stir fry✨ Chicken + Marinade:▪️1+1/2 lb. Boneless Skinless Chicken Breast, sliced in thin bite sized pieces▪️1 Tbsp Soy Sauce▪️1 Tbsp Cornstarch▪️1 Egg White▪️1 Tbsp Water▪️1/2 tsp Kosher Salt▪️1/4 tsp Pepper▪️ Sauce:▪️3/4 Cup Chicken Broth (or water)▪️2 Tbsp Cornstarch▪️2 Tbsp Soy Sauce▪️2 Tbsp Oyster Sauce▪️1 tsp Sesame Oil▪️1 Tbsp White Vinegar▪️1/2 tsp Sugar▪️1/2 tsp Black Pepper▪️ Stir Fry:▪️1 lb. Broccoli Florets (~5 Cups)▪️2 Tbsp Avocado Oil, divided▪️4 Garlic Cloves, finely chopped▪️3 Tbsp Fresh Ginger, finely chopped▪️3 Scallions, sliced▪️Cooked White or Brown Rice, for serving▪️ 1️⃣ Marinate the chicken: Add the sliced chicken to a bowl with the soy sauce, cornstarch, egg white, water, salt, and pepper. Mix, cover, and marinate in the refrigerator for 15-30 mins. 2️⃣ Make the sauce: In a medium glass measuring cup (or bowl), mix the chicken broth, cornstarch, soy sauce, oyster sauce, sesame oil, vinegar, sugar, and pepper. 3️⃣ Bring a pot (or wok) of generously salted water to a boil. Place the broccoli florets in the boiling water and cook for 1 min, then drain and set aside. 4️⃣ In a large wok (or pan) preheated over medium high heat, add 1 Tbsp avocado oil and the chicken. Stir fry the chicken until cooked through (3-5 mins) then remove from the pan. 5️⃣ Add 1 more Tbsp avocado oil along with the garlic and ginger. Stir fry for 1 min until fragrant and then add the broccoli and stir fry for 2-4 more mins until the broccoli is almost to your desired tenderness (I like mine a little al dente). 6️⃣ Add the sauce and stir fry for 1-2 more mins until sauce thickens, then add the chicken and scallions and stir fry 1-2 more mins until the chicken gets heated back through. Taste and adjust seasoning if desired. Serve over rice and enjoy! ⏲20 minute prep time + 15 minute cook time Recipe serves 3-4 people For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 . #maxiskitchen #recipesoftikok #stirfryrecipe #EasyRecipes #easydinnerideas
Cheesy broccoli au gratin✨ Panko Topping:▪️1 Tbsp Butter▪️1/2 Cup Panko Breadcrumbs▪️1 Pinch Kosher Salt▪️ Broccoli + Sauce:▪️1 lb. Broccoli Florets, sliced into 1” pieces▪️3 Tbsp Butter▪️1/2 of a Medium Yellow Onion, diced small▪️3 Garlic Cloves, chopped▪️3 Tbsp Flour▪️3 Cups Whole Milk▪️1 tsp Kosher Salt▪️1/2 tsp Black Pepper▪️1/2 tsp Ground Mustard▪️1 Dash Nutmeg▪️1 Dash Cayenne Pepper▪️1+1/2 Cups ShreddedCheddar Cheese, divided▪️ 1️⃣ Preheat the oven to 350F. Bring a pot of generously salted water to a boil.  2️⃣ Toast the panko: In a small pan preheated over medium heat, melt the butter then add the panko breadcrumbs and salt. Cook the panko while stirring until golden brown, 2-3 mins. Transfer to a small bowl and set aside.  3️⃣ Blanch the broccoli: Add the broccoli to the boiling water and cook for 2 mins, then drain and transfer into a 8x8” (or similar) baking dish.  4️⃣ Make the sauce: Return the pot to the stove over medium heat and melt the butter. Add the onions and cook, stirring often, until translucent and tender, 3-5 mins. Add the garlic and flour and cook for 1 minute, then start gradually adding the milk 1/2 cup at a time, mixing to fully incorporate it before adding more. Once all the milk is added, turn the heat up to medium high and continue cooking until it bubbles and thickens (3-4 mins). Add the salt, pepper, ground mustard, nutmeg, and cayenne pepper. Turn off the heat and mix in 1 cup of the shredded cheddar cheese. 5️⃣ Pour the sauce on top of the broccoli in the baking dish in one even layer. Top with 1/2 cup more cheddar cheese and the toasted panko. Bake uncovered for 30-35 mins until the sauce is bubbling around the edges and the top is golden brown. Enjoy! ⏲10 minute prep time + 45 minute cook time Recipe serves 4-6 people (side dish portion) For all recipes delivered to your inbox weekly (w/ printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 . #maxiskitchen #recipesoftikok #EasyRecipes #healthyrecipes #recipeideas #easydinnerideas
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Cheesy broccoli au gratin✨ Panko Topping:▪️1 Tbsp Butter▪️1/2 Cup Panko Breadcrumbs▪️1 Pinch Kosher Salt▪️ Broccoli + Sauce:▪️1 lb. Broccoli Florets, sliced into 1” pieces▪️3 Tbsp Butter▪️1/2 of a Medium Yellow Onion, diced small▪️3 Garlic Cloves, chopped▪️3 Tbsp Flour▪️3 Cups Whole Milk▪️1 tsp Kosher Salt▪️1/2 tsp Black Pepper▪️1/2 tsp Ground Mustard▪️1 Dash Nutmeg▪️1 Dash Cayenne Pepper▪️1+1/2 Cups ShreddedCheddar Cheese, divided▪️ 1️⃣ Preheat the oven to 350F. Bring a pot of generously salted water to a boil.  2️⃣ Toast the panko: In a small pan preheated over medium heat, melt the butter then add the panko breadcrumbs and salt. Cook the panko while stirring until golden brown, 2-3 mins. Transfer to a small bowl and set aside.  3️⃣ Blanch the broccoli: Add the broccoli to the boiling water and cook for 2 mins, then drain and transfer into a 8x8” (or similar) baking dish.  4️⃣ Make the sauce: Return the pot to the stove over medium heat and melt the butter. Add the onions and cook, stirring often, until translucent and tender, 3-5 mins. Add the garlic and flour and cook for 1 minute, then start gradually adding the milk 1/2 cup at a time, mixing to fully incorporate it before adding more. Once all the milk is added, turn the heat up to medium high and continue cooking until it bubbles and thickens (3-4 mins). Add the salt, pepper, ground mustard, nutmeg, and cayenne pepper. Turn off the heat and mix in 1 cup of the shredded cheddar cheese. 5️⃣ Pour the sauce on top of the broccoli in the baking dish in one even layer. Top with 1/2 cup more cheddar cheese and the toasted panko. Bake uncovered for 30-35 mins until the sauce is bubbling around the edges and the top is golden brown. Enjoy! ⏲10 minute prep time + 45 minute cook time Recipe serves 4-6 people (side dish portion) For all recipes delivered to your inbox weekly (w/ printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 . #maxiskitchen #recipesoftikok #EasyRecipes #healthyrecipes #recipeideas #easydinnerideas
Mom's healthy rice paper dumplings✨  Dumpling Filling:▪️1 lb. Ground Chicken (96% lean, not fat free)▪️8 oz. Peeled and Deveined Shrimp, diced small▪️1/2 Cup Red Cabbage, finely chopped▪️1/2 Cup Carrot, finely chopped▪️3 Scallions, sliced▪️2 Tbsp Finely Chopped Fresh Ginger▪️2 Garlic Cloves, finely chopped▪️3 Tbsp Finely Chopped Cilantro▪️2 Tbsp Soy Sauce▪️2 Tbsp Sesame Oil▪️1+1/2 tsp Kosher Salt▪️1/2 tsp Pepper▪️1 Egg▪️ Sauce:▪️1/4 Cup Warm Water▪️1 Tbsp Fish Sauce▪️1 Tbsp Sugar▪️1 Tbsp Fresh Lime Juice▪️1 Tbsp Finely Chopped Carrot▪️1 Tbsp Finely Chopped Cilantro▪️ Dumplings:▪️20 Sheets Rice Paper▪️3 Tbsp Avocado Oil, plus more if needed▪️ 1️⃣ In a large bowl, add all the ingredients for the dumpling filling and mix. 2️⃣ In a small glass measuring cup (or bowl), add all the ingredients for the sauce. Mix until the sugar dissolves and set aside. 3️⃣ Fill up a pie dish (or large bowl) with warm water and place two damp paper towels on a cutting board. Working one sheet at a time, soak the rice paper in water for 10-15 seconds (don't leave it in too long bc it will continue to soften as you work) and place it textured side down on the paper towel lined cutting board. Cut the rice paper in half down the middle and put 1 slightly heaping Tbsp of filling in the middle of each piece.  Fold the sides over the filling to form a triangle shape, fold the top tip of the triangle over, then flip the dumpling and fold the excess rice paper over the filling on the other side. Place the folded dumplings on a paper towel lined sheet pan. 4️⃣ In a large nonstick skillet, heat 1 Tbsp avocado oil over medium heat. Working in batches, add the dumplings to the skillet, rubbing the bottoms in oil, leaving space in between each. Cook on the first side until golden brown on the bottoms (4-6 mins). Flip and cook until golden brown and and internal temp is 165F (2-4 mins). Repeat, adding 1 Tbsp of oil between each batch, until all the dumplings are cooked. The dumplings may cook faster as the skillet heats up, so check the bottoms frequently to monitor their progress. 5️⃣ Serve with sauce spooned on top and enjoy! ⏲1 hour total prep + cook time Recipe makes 40 dumplings . #maxiskitchen #recipesoftikok #ricepaperdumplings #ricepaper #EasyRecipes
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Mom's healthy rice paper dumplings✨  Dumpling Filling:▪️1 lb. Ground Chicken (96% lean, not fat free)▪️8 oz. Peeled and Deveined Shrimp, diced small▪️1/2 Cup Red Cabbage, finely chopped▪️1/2 Cup Carrot, finely chopped▪️3 Scallions, sliced▪️2 Tbsp Finely Chopped Fresh Ginger▪️2 Garlic Cloves, finely chopped▪️3 Tbsp Finely Chopped Cilantro▪️2 Tbsp Soy Sauce▪️2 Tbsp Sesame Oil▪️1+1/2 tsp Kosher Salt▪️1/2 tsp Pepper▪️1 Egg▪️ Sauce:▪️1/4 Cup Warm Water▪️1 Tbsp Fish Sauce▪️1 Tbsp Sugar▪️1 Tbsp Fresh Lime Juice▪️1 Tbsp Finely Chopped Carrot▪️1 Tbsp Finely Chopped Cilantro▪️ Dumplings:▪️20 Sheets Rice Paper▪️3 Tbsp Avocado Oil, plus more if needed▪️ 1️⃣ In a large bowl, add all the ingredients for the dumpling filling and mix. 2️⃣ In a small glass measuring cup (or bowl), add all the ingredients for the sauce. Mix until the sugar dissolves and set aside. 3️⃣ Fill up a pie dish (or large bowl) with warm water and place two damp paper towels on a cutting board. Working one sheet at a time, soak the rice paper in water for 10-15 seconds (don't leave it in too long bc it will continue to soften as you work) and place it textured side down on the paper towel lined cutting board. Cut the rice paper in half down the middle and put 1 slightly heaping Tbsp of filling in the middle of each piece.  Fold the sides over the filling to form a triangle shape, fold the top tip of the triangle over, then flip the dumpling and fold the excess rice paper over the filling on the other side. Place the folded dumplings on a paper towel lined sheet pan. 4️⃣ In a large nonstick skillet, heat 1 Tbsp avocado oil over medium heat. Working in batches, add the dumplings to the skillet, rubbing the bottoms in oil, leaving space in between each. Cook on the first side until golden brown on the bottoms (4-6 mins). Flip and cook until golden brown and and internal temp is 165F (2-4 mins). Repeat, adding 1 Tbsp of oil between each batch, until all the dumplings are cooked. The dumplings may cook faster as the skillet heats up, so check the bottoms frequently to monitor their progress. 5️⃣ Serve with sauce spooned on top and enjoy! ⏲1 hour total prep + cook time Recipe makes 40 dumplings . #maxiskitchen #recipesoftikok #ricepaperdumplings #ricepaper #EasyRecipes
Breakfast panini (no panini press needed!)✨ ▪️1 tsp Olive Oil▪️1 Cup Baby Spinach, plus more for serving▪️Salt & Pepper▪️2 Eggs▪️1 Tbsp Butter, softened▪️2 Slices Sandwich Bread (I used sourdough)▪️1 Slice Cheese (I used Swiss cheese)▪️ 1️⃣ In a large nonstick pan over medium heat, sauté the spinach in olive oil until tender but not completely wilted (~1 min). 2️⃣ Beat the eggs with salt and pepper and them to the pan. Spread into one layer and cook undisturbed until the eggs cook through in one flat sheet, like an open face omelet (~2 mins). Turn off the heat and fold the edges of the eggs in to create a rectangle the size of the bread, then transfer onto a plate. 3️⃣ Spread softened butter on two pieces of bread. Flip the bread over so the butter is facing out, and add the eggs and cheese. Place the second piece of bread on top of the sandwich, buttered side facing out. 4️⃣ Preheat a grill pan or medium skillet over medium heat. Add the sandwich and place a piece of parchment paper on top of the sandwich. Place a heavy skillet on top to gently press down. Cook until golden brown (~3 mins), remove the skillet and parchment paper, flip the sandwich, and press down with the parchment and skillet on top. Cook on the other side until golden brown (1-2 mins). 5️⃣ Carefully open up the sandwich and add some more fresh spinach if desired. Slice in half and enjoy! ⏲10 minute total prep + cook time Recipe makes 1 panini . #maxiskitchen #recipesoftikok #EasyRecipes #easymeal #recipeideas #breakfastideas
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Breakfast panini (no panini press needed!)✨ ▪️1 tsp Olive Oil▪️1 Cup Baby Spinach, plus more for serving▪️Salt & Pepper▪️2 Eggs▪️1 Tbsp Butter, softened▪️2 Slices Sandwich Bread (I used sourdough)▪️1 Slice Cheese (I used Swiss cheese)▪️ 1️⃣ In a large nonstick pan over medium heat, sauté the spinach in olive oil until tender but not completely wilted (~1 min). 2️⃣ Beat the eggs with salt and pepper and them to the pan. Spread into one layer and cook undisturbed until the eggs cook through in one flat sheet, like an open face omelet (~2 mins). Turn off the heat and fold the edges of the eggs in to create a rectangle the size of the bread, then transfer onto a plate. 3️⃣ Spread softened butter on two pieces of bread. Flip the bread over so the butter is facing out, and add the eggs and cheese. Place the second piece of bread on top of the sandwich, buttered side facing out. 4️⃣ Preheat a grill pan or medium skillet over medium heat. Add the sandwich and place a piece of parchment paper on top of the sandwich. Place a heavy skillet on top to gently press down. Cook until golden brown (~3 mins), remove the skillet and parchment paper, flip the sandwich, and press down with the parchment and skillet on top. Cook on the other side until golden brown (1-2 mins). 5️⃣ Carefully open up the sandwich and add some more fresh spinach if desired. Slice in half and enjoy! ⏲10 minute total prep + cook time Recipe makes 1 panini . #maxiskitchen #recipesoftikok #EasyRecipes #easymeal #recipeideas #breakfastideas
Tomato ricotta pasta with basil parmesan oil✨ Inspired by the roasted tomato feta pasta that went viral a couple years ago 🤍 Pasta:▪️4 Cups Cherry Tomatoes (20 oz.)▪️1/4 Cup Olive Oil▪️1 tsp Kosher Salt▪️1/4 tsp Pepper▪️1 Cup Ricotta (8 oz.)▪️2 Garlic Cloves, finely chopped▪️8 oz. Rotini, or pasta of choice (1/2 a package)▪️ Basil Parm Oil:▪️1/2 Cup Fresh Basil Leaves (.6 oz), finely chopped▪️1/4 Cup Olive Oil▪️2 Tbsp Grated Parmesan▪️1 Small Pinch Kosher Salt▪️ 🌱Vegan Modification: Leave out the ricotta and sub in nutritional yeast for parmesan 1️⃣ Preheat the oven to 400F. 2️⃣ To a 9x13” (or similar) baking dish, add the tomatoes, olive oil, salt, and pepper. Toss to coat the tomatoes evenly, then add the ricotta in large dollops on top of the tomatoes. 3️⃣ Bake uncovered for about 35 mins until the tomatoes are blistered and tender. 4️⃣ Meanwhile, bring a medium pot of generously salted water to a boil, and make the basil parmesan oil. To a small bowl, add the chopped basil, olive oil, parmesan, and salt. Mix. 5️⃣ 10 mins before the tomatoes are done, add the rotini to the boiling water and cook according to package directions until al dente (or to your liking). Drain and set aside. 6️⃣ Once the tomatoes are done, immediately add the garlic and cooked pasta to the dish. Stir until all ingredients are well combined, and the sauce coats the noodles. 7️⃣ Transfer onto plates and top with a generous drizzle of basil parmesan oil. Enjoy! ⏲10 minute prep time + 35 minute cook time Recipe serves 2-4 people (depending on your appetite!) For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 . #maxiskitchen #recipesoftikok #EasyRecipes #recipeideas #easydinnerideas
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Tomato ricotta pasta with basil parmesan oil✨ Inspired by the roasted tomato feta pasta that went viral a couple years ago 🤍 Pasta:▪️4 Cups Cherry Tomatoes (20 oz.)▪️1/4 Cup Olive Oil▪️1 tsp Kosher Salt▪️1/4 tsp Pepper▪️1 Cup Ricotta (8 oz.)▪️2 Garlic Cloves, finely chopped▪️8 oz. Rotini, or pasta of choice (1/2 a package)▪️ Basil Parm Oil:▪️1/2 Cup Fresh Basil Leaves (.6 oz), finely chopped▪️1/4 Cup Olive Oil▪️2 Tbsp Grated Parmesan▪️1 Small Pinch Kosher Salt▪️ 🌱Vegan Modification: Leave out the ricotta and sub in nutritional yeast for parmesan 1️⃣ Preheat the oven to 400F. 2️⃣ To a 9x13” (or similar) baking dish, add the tomatoes, olive oil, salt, and pepper. Toss to coat the tomatoes evenly, then add the ricotta in large dollops on top of the tomatoes. 3️⃣ Bake uncovered for about 35 mins until the tomatoes are blistered and tender. 4️⃣ Meanwhile, bring a medium pot of generously salted water to a boil, and make the basil parmesan oil. To a small bowl, add the chopped basil, olive oil, parmesan, and salt. Mix. 5️⃣ 10 mins before the tomatoes are done, add the rotini to the boiling water and cook according to package directions until al dente (or to your liking). Drain and set aside. 6️⃣ Once the tomatoes are done, immediately add the garlic and cooked pasta to the dish. Stir until all ingredients are well combined, and the sauce coats the noodles. 7️⃣ Transfer onto plates and top with a generous drizzle of basil parmesan oil. Enjoy! ⏲10 minute prep time + 35 minute cook time Recipe serves 2-4 people (depending on your appetite!) For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 . #maxiskitchen #recipesoftikok #EasyRecipes #recipeideas #easydinnerideas
Chicken milanese✨ Chicken:▪️2 Chicken Breasts▪️Kosher Salt & Pepper▪️1/4 Cup Flour▪️1 Large Egg▪️1/4 Cup Panko Breadcrumbs▪️1/4 Cup Italian Breadcrumbs▪️1/4 Cup Grated Parmesan▪️Avocado Oil Spray or Olive Oil Spray▪️ Arugula Salad:▪️4 Cups Arugula▪️10 Cherry Tomatoes, sliced in half▪️1/4 Cup Shaved Parmesan, plus more for serving▪️Freshly Squeezed Lemon Juice▪️Olive Oil▪️Salt & Pepper▪️ 1️⃣ Preheat the oven to 425F convection (or 450F regular bake) and line a baking sheet with a wire rack. Spray the wire rack with oil. (If you don't have a wire rack, just oil the baking sheet.) 2️⃣ Working one at a time, place the chicken breast in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until 1/4-inch thick. Season with salt and pepper on both sides.  3️⃣ Set up your dredging station: Add the flour to a large shallow bowl, beat the egg in another large shallow bowl, and combine the panko, Italian breadcrumbs, and parmesan in a third large shallow bowl. 4️⃣ Coat both sides of each chicken breast in flour, then egg (letting excess drip off), then the breadcrumb mixture, pressing the breadcrumbs on with your fingers. Place the chicken on the greased wire rack on the baking sheet.  5️⃣ Spray the top of the chicken cutlets generously with oil and bake for 12-15 mins until the internal temp reaches 165F. Option to broil at the end for 1-2 mins to get the top of the cutlets extra golden brown.  6️⃣ While the chicken bakes, add the arugula, cherry tomatoes, and parmesan to a bowl. Dress to taste with lemon juice, olive oil, salt, and pepper.  7️⃣ Serve the chicken with a generous mound of arugula salad on top. Sprinkle on some extra shaved parmesan and enjoy! ⏲30 minute total prep + cook time Recipe serves 2 people For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 . #maxiskitchen #chickenmilanese #recipesoftikok #EasyRecipes #healthyrecipes #recipeideas
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Chicken milanese✨ Chicken:▪️2 Chicken Breasts▪️Kosher Salt & Pepper▪️1/4 Cup Flour▪️1 Large Egg▪️1/4 Cup Panko Breadcrumbs▪️1/4 Cup Italian Breadcrumbs▪️1/4 Cup Grated Parmesan▪️Avocado Oil Spray or Olive Oil Spray▪️ Arugula Salad:▪️4 Cups Arugula▪️10 Cherry Tomatoes, sliced in half▪️1/4 Cup Shaved Parmesan, plus more for serving▪️Freshly Squeezed Lemon Juice▪️Olive Oil▪️Salt & Pepper▪️ 1️⃣ Preheat the oven to 425F convection (or 450F regular bake) and line a baking sheet with a wire rack. Spray the wire rack with oil. (If you don't have a wire rack, just oil the baking sheet.) 2️⃣ Working one at a time, place the chicken breast in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until 1/4-inch thick. Season with salt and pepper on both sides.  3️⃣ Set up your dredging station: Add the flour to a large shallow bowl, beat the egg in another large shallow bowl, and combine the panko, Italian breadcrumbs, and parmesan in a third large shallow bowl. 4️⃣ Coat both sides of each chicken breast in flour, then egg (letting excess drip off), then the breadcrumb mixture, pressing the breadcrumbs on with your fingers. Place the chicken on the greased wire rack on the baking sheet.  5️⃣ Spray the top of the chicken cutlets generously with oil and bake for 12-15 mins until the internal temp reaches 165F. Option to broil at the end for 1-2 mins to get the top of the cutlets extra golden brown.  6️⃣ While the chicken bakes, add the arugula, cherry tomatoes, and parmesan to a bowl. Dress to taste with lemon juice, olive oil, salt, and pepper.  7️⃣ Serve the chicken with a generous mound of arugula salad on top. Sprinkle on some extra shaved parmesan and enjoy! ⏲30 minute total prep + cook time Recipe serves 2 people For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 . #maxiskitchen #chickenmilanese #recipesoftikok #EasyRecipes #healthyrecipes #recipeideas
Tanghulu✨ ▪️1 lb. Strawberries▪️8 Skewers▪️2 Cups Sugar▪️1 Cup Water▪️1/2 tsp Cream of Tartar (optional, prevents crystallization)▪️Candy or Meat Thermometer▪️Parchment Paper▪️Oil Spray▪️ 1️⃣ Wash the strawberries and pat them completely dry. Thread three strawberries onto a skewer, starting with the largest at the base and ending with the smallest at the top. 2️⃣ Line a baking sheet with parchment paper and spray with oil. 3️⃣ In a small heavy pot over medium heat, combine the sugar, water, and cream of tartar. Cook while stirring until the sugar dissolves. Once the sugar dissolves, increase the heat to medium-high and boil until it’s amber in color and reaches 300F, 10-15 minutes. It’s important that the temperature is exactly 300F so monitor the temp with a candy thermometer or meat thermometer as the mixture boils. 4️⃣ Working with one skewer at a time, tilt the pot slightly to dip the strawberries into the candy coating. Use a spoon to evenly cover any areas that aren’t fully submerged. Place on the parchment lined baking sheet and let cool for 5-10 mins until the candy hardens completely. 5️⃣ These are best enjoyed soon after you make them while the candy is hard. Hope you love them as much as we do! If candy hardens on your pot, soak with hot water to clean. ⏲25 minute total prep + cook time Recipe makes 8 skewers . #tanghulu #tanghulurecipe #maxiskitchen #recipesoftikok
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Tanghulu✨ ▪️1 lb. Strawberries▪️8 Skewers▪️2 Cups Sugar▪️1 Cup Water▪️1/2 tsp Cream of Tartar (optional, prevents crystallization)▪️Candy or Meat Thermometer▪️Parchment Paper▪️Oil Spray▪️ 1️⃣ Wash the strawberries and pat them completely dry. Thread three strawberries onto a skewer, starting with the largest at the base and ending with the smallest at the top. 2️⃣ Line a baking sheet with parchment paper and spray with oil. 3️⃣ In a small heavy pot over medium heat, combine the sugar, water, and cream of tartar. Cook while stirring until the sugar dissolves. Once the sugar dissolves, increase the heat to medium-high and boil until it’s amber in color and reaches 300F, 10-15 minutes. It’s important that the temperature is exactly 300F so monitor the temp with a candy thermometer or meat thermometer as the mixture boils. 4️⃣ Working with one skewer at a time, tilt the pot slightly to dip the strawberries into the candy coating. Use a spoon to evenly cover any areas that aren’t fully submerged. Place on the parchment lined baking sheet and let cool for 5-10 mins until the candy hardens completely. 5️⃣ These are best enjoyed soon after you make them while the candy is hard. Hope you love them as much as we do! If candy hardens on your pot, soak with hot water to clean. ⏲25 minute total prep + cook time Recipe makes 8 skewers . #tanghulu #tanghulurecipe #maxiskitchen #recipesoftikok

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