Slow Cooker Short Rib Ragu over Pappardelle
Triple Chocolate Mousse Tarte
Saucy Chinese Pork Chops
All of these cakes are worth trying of course, at least once!
Butter Toffee Pecan Layer Cake
Make Ahead Unstuffed Shells
Strange to say, I find it difficult to find a recipe for Salisbury Steak. It’s a simple little dish, that gets passed up and pushed aside because it doesn’t shine with any glamour at the announcement of itself on a menu, but it is actually an ethical menu staple, if used as a menu staple, and could be considered as reliable as baked chicken or ham steaks or subs during the weeknight humdrum cycle.
The other recipes on this list of 28 ground beef recipes are also useful for an easy and pleasant rotation.
I’ve been sick all week so I’m playing catch-up with some of my dinners this weekend. First up is my chicken cordon bleu – basically, bacon and cheese stuffed breaded chicken. It sounds fancier than it is, so don’t get scared by the name!
This was a hugeeeee hit with my husband and both my girls (3 years old and 8 months old). Even I was pleasantly surprised with how good this was. The prosciutto (or bacon in my case) keeps the chicken super moist and the panko makes it taste fried without actually frying it.
My one big tip when making this: you have to really make sure you pound the chicken flat because when you roll it, you don’t want it to be too thick or it won’t cook.
Let me start by saying tonights dinner is not spicy. It sounds like it should be, but it isn’t in any way shape of form.
Ok, good. Now that that’s out of the way, let’s talk about how to make these chicken thighs and how I may never go back to a flour-egg-breadcrumb approach. A typical chicken cutlet is first dredged in flour, then egg then breadcrumbs and either fried or baked. And while it’s tasty, sometimes the chicken can get a bit tough.
But, the unlikely hidden way of making baked chicken thighs taste like fried chicken is using mustard instead of egg and panko instead of traditional breadcrumbs. The mustard adds a moisture barrier which protects the chicken and keeps it super moist. Like super super moist! The most moist chicken you’ll ever have actually! And really, the oven does all the work once these are dipped and…
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This dish is so delicious. You’d think that it was maybe dry or overly sweet and saucy, either/or. No, it’s just right. The heavy bready crust top complements all the sweet, loose sauce inside and you’re mouth is just blessed with a full meal of sweetness at every bite.