Crispy Garlic Chicken Cutlets Recipe

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Serve these Crispy Garlic Chicken Cutlets on a bun with your favorite topping or as a standalone with fries. They are seasoned perfectly with garlic and have a delicious crispy coating. This is a simple recipe but does require a little bit of prep time to prepare the bread crumbs.

Crispy Garlic Chicken Cutlets Recipe
 
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Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 cup plus 2 tablespoons vegetable oil
  • 4 garlic cloves minced
  • 6 garlic cloves crushed and peeled
  • 6 boneless skinless chicken cutlets (about 1 ¼ pounds)
  • 3 slices white sandwich bread
  • 1 cup all-purpose flour
  • 3 large egg whites
  • 1 tablespoon garlic powder
  • 4 tablespoons cornstarch
  • Salt and pepper
Instructions
  1. Place chicken cutlets in a food grade disposable bag. Add the minced garlic and 3 tablespoons of oil to the bag and work with your hands to coat the chicken; place in the refrigerator.
  2. Preheat oven to 200F
  3. Tear the bread into large pieces and place in a food processor and process into crumbs. Place crumbs in a pie dish and bake until dry (about 20 minutes)
  4. Place flour in a shallow dish. In a medium size bowl whisk the egg whites foamy.
  5. Let the bread crumbs cool. Mix the cornstarch and garlic power into the bread crumbs.
  6. Place a wire rack over a platter. Remove the cutlets from the bag and season with salt and pepper. Roll each culet in the flour and then dip them into the egg whites, and then roll them in the breadcrumb mixture, pressing to adhere. Place cutlets on the wire rack and let rest for 5 minutes.
  7. Place ½ cup oil into a nonstick skillet over medium high heat and add 3 cloves of crushed garlic to the skillet. Cook garlic until golden brown, remove garlic and discard. Cook 3 cutlets at a time until golden brown and done on both sides. Drain the skillet and repeat the process for the remaining three cutlets.
  8. Serve Hot

Adapted from Cookscountry.com

Slow Cooker Turkey Chili for Two

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turkey chili 1

 

If you’re cooking for two, and in the mood for chili, but you want to get away from the red meat give this Slow Cooker Turkey Chili for Two recipe a try.

By slow cooking the turkey on low the turkey burger stays nice and moist and the flavors blend perfectly.  If you are cooking for more people just double the recipe.

Slow Cooker Turkey Chili for Two
 
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Author:
Serves: 2
Ingredients
  • 1 pound ground turkey (not ground turkey breast)
  • 2 tablespoons chili powder
  • 2 tablespoons tomato paste
  • 3 garlic cloves (crushed and minced)
  • 1 ½ teaspoons ground cumin
  • 1 can pinto beans (15 ounces drained and rinsed)
  • 1 can tomato sauce (15 ounces)
  • 1 can diced tomatoes (14.5 ounces)
  • 1 ½ tablespoons soy sauce
  • 1 ½ teaspoons brown sugar
  • 1 teaspoon minced canned chipotle in adobo sauce
  • Salt and pepper
Instructions
  1. Cook the turkey, chili powder, tomato paste, garlic, and cumin in a large skillet over medium high heat stirring and breaking the turkey into chunks as it cooks; cook until no longer pink inside.
  2. Place the burger mix into a slow cooker lightly sprayed with cooking spray and mix in the beans, tomato sauce, chipotle chili, and tomatoes. Season with ½ teaspoon salt, and ½ teaspoon pepper.
  3. Cook covered 4 hours on low. (cooking on low keeps the turkey moist)
  4. Serve hot garnished with the cheese.

turkey chili 2

Adapted from Cooks Country Cooking for Two

Crispy Pan Fried Smelt Recipe

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smelt recipe picture

These little fish run in the Great Lakes area early in the spring. Hand nets are used for dipping them. (Catching them)

They are small and very tasty making them a nice spring treat.

This recipe is just basically Flour, egg, and milk with salt and pepper used for seasoning.

If you have smelt available give this Crispy Pan Fried Smelt Recipe a try; they’re crispy and delicious.

Crispy Pan Fried Smelt Recipe
 
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 2 cups all-purpose flour
  • 2 eggs lightly beaten
  • ¼ cup milk
  • 1 – 2 pounds smelt (cleaned and rinsed)
  • Salt and pepper
  • Oil for frying
Instructions
  1. In a small bowl whisk together the egg and milk. Place 1 cup of flour in a shallow dish; salt and pepper to taste. Place the other cup of flour in another shallow dish.
  2. Lightly coat each fish one at a time in the plain flour, dip in the egg mixture and then roll in the seasoned flour. (lightly coat a platter with flour to place the fish on before you cook them, to keep them from sticking on the plate)
  3. Place about ¼ inch of oil in a cast iron fry pan over medium high heat and cook smelt until browned on both sides and crispy. (cook in batches) Place smelt on paper toweling to drain. (if oil starts to get too brown from the flour start a new batch with fresh oil)

 

Slow Cooker Sirloin Steak Tip Stew for Two

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beef stew for two recipe picture

beef stew for two recipe picture 2

Sirloin steak makes an almost perfect stew meat. This Sirloin Steak Tip Stew is a delicious combination of flavors and is very simple to put together. There is very little prep time so you can have it in the slow cooker quickly, and go about your business for the day.

Slow Cooker Sirloin Steak Tip Stew for Two
 
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Author:
Recipe type: Slow Cooker
Serves: 2
Ingredients
  • 1 tablespoon vegetable oil
  • 1 tablespoon tomato paste
  • 2 garlic cloves (crushed and minced)
  • ¼ teaspoon dried thyme
  • 2 cups beef broth
  • 8 ounces small red potatoes (skin on cut into about 1 inch pieces)
  • 2 carrots (cut into ½ inch pieces)
  • 1 heaping tablespoon instant tapioca
  • 1 tablespoon soy sauce
  • Salt and pepper
  • 1 pound sirloin steak tips (cut into 1 ½ inch pieces)
  • ⅔ cup frozen peas (I forgot to put the peas in the dish when I prepared it, and it was still super good, so I will list the peas as optional)
Instructions
  1. Lightly spray the inside of the slow cooker with cooking spray.
  2. In a small bowl mix together the oil, tomato paste, garlic, and thyme. Microwave for about 1 minute stirring occasionally; pour the mixture into the slow cooker.
  3. Mix in the beef broth, potatoes, carrots, tapioca, soy sauce, ½ teaspoon salt, and ½ teaspoon pepper.
  4. Mix the meat into the mixture, cover, and cook on low for 6 – 7 hours or until meat is tender. (4 – 5 hours on high)
  5. Using a large spoon scoop any excess fat off the top. Add the peas and let sit for about 5 minutes for peas to get heated through.
  6. Serve hot.

Adapted from Cooks Country Cooking for Two Cookbook

Slow Cooker Meatballs and Marinara

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cSlow Cooker Meatballs and Marinara recipe picture

This Slow Cooker Meatballs and Marinara recipe takes some prep time but it is well worth the effort. A little bit of time is saved by using a microwave instead of the oven to firm up the meatballs before they go in the slow cooker.

This is a large recipe that would be great for a potluck or party. If you’re not feeding that many people you could easily cut the recipe in half.

Slow Cooker Meatballs and Marinara
 
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Author:
Recipe type: Slow Cooker
Serves: 6
Ingredients
  • Onion Mixture Ingredients
  • 2 tablespoons olive oil
  • 2 medium onions (finely chopped)
  • 1 can tomato paste (6 ounces)
  • 6 garlic cloves (crushed and minced)
  • 1 tablespoon oregano
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon salt
  • Ingredients for Marinara
  • ½ cup red wine
  • 2 cans crushed tomatoes (28 ounces each)
  • Ingredients for Meatballs
  • 4 ounces Italian sausage
  • 1 ¼ pounds lean ground beef
  • ½ cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 large eggs
  • 2 garlic cloves (crushed and minced)
  • ¾ teaspoon salt
  • 3 tablespoons milk
  • To finish marinara
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
Instructions
  1. In a Dutch oven over medium heat mix together the onion, olive oil, tomato paste, garlic, oregano, red pepper flakes, and salt. Cook until onions are softened and slightly browned. Place half of the onion mixture in a large bowl and set aside.
  2. For the marinara add the wine to the onion mixture in the Dutch oven and cook until mixture starts to thicken. Mix in the crushed tomatoes and pour the mixture into the slow cooker.
  3. Add all the meatball ingredients into the large bowl with the onion mixture, and using your hands mix until well combined. Form into 12 – 2 inch meatballs and place them on a large plate. Microwave for about 7 minutes until meatballs firm up and start to render some fat.
  4. Work the meatballs into the marinara sauce and cook covered until meatballs are done and sauce is slightly thickened (4 – 5 hours on low). Let settle and skim off any fat that is on the surface. Mix in the remaining parmesan cheese – salt and pepper to taste and serve over spaghetti.

Slow Cooker Meatballs and Marinara recipe picture 2

Adapted from Cooks Country TV Show Cookbook

Classic Pork Ragu Recipe for Two

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This Classic Pork Ragu Recipe for Two is simple to put together and doesn’t require a lot of ingredients This is just a basic recipe and is easy to fancy up a little bit by adding additional ingredients like mushrooms and bell peppers; however it is good just the way it is written.

Classic Pork Ragu Recipe for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • 1 can tomatoes (28 ounces) drain and reserve ¼ cup of the juice
  • 16 ounces boneless country style ribs
  • Salt and pepper
  • 2 teaspoons olive oil
  • 1 large shallot (finely chopped)
  • 2 garlic cloves (crushed and minced)
  • 1 ½ teaspoons fresh rosemary (minced)
  • ½ cup dry red wine (I used cherry in this recipe)
  • 2 cups Ziti pasta (uncooked)
  • Grated Romano cheese
Instructions
  1. Pulse tomatoes in a food processor until coarsely chopped; set aside.
  2. In a large skillet over medium high heat using the oil brown the ribs on all sides; set aside on a plate. In the same skillet cook the shallots seasoned with ¼ teaspoon salt until softened. Add the garlic and rosemary and cook for about 30 seconds until fragrant. Stir in the wine, scrapping any dripping from off the bottom of the skillet. Continue cooking until wine is reduced to about half.
  3. Stir in the tomatoes with the reserved juice and work the pork ribs into the mixture, cover, and cook on simmer for about 1 ½ hours until pork can easily be separated with a fork. Remove pork to a plate and let cool slightly and then using a 2 forks separate into bite size pieces; stir the pork back into the sauce in the skillet; salt and pepper to taste and keep warm.
  4. About 15 minutes before the pork is done cook pasta according to package directions; drain and reserve ½ cup of the pasta water.
  5. Mix the pasta and sauce together adjusting the consistency if needed with the reserved pasta water. Serve garnished with the cheese.

pork ragu picture 2

Adapted from Cooks Country Cooking for Two

 

Monte Cristo Sandwiches

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Monte Cristo Sandwiches recipe picture

Monte Cristo Sandwiches recipe picture 2

These Monte Cristo Sandwiches take grilled cheese sandwiches to the next level – absolutely delicious!!

These grilled cheese sandwiches are quick to make, making them great for lunch, or an after school supper; you can have them on the table with some fries in less than a half an hour.

Monte Cristo Sandwiches
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • 6 Slices of White Sandwich Bread
  • 4 Slices of Deli Turkey
  • 4 Slices of Gouda
  • 1 Tbsp of Mayo
  • 1 tsp of Prepared Yellow Mustard
  • 3 Eggs
  • Milk - a little less than ¼ cup
  • Seasoned Salt to taste
  • 1 Tablespoon of Vegetable Oil
  • 2 Tablespoons of Butter
Instructions
  1. in a small bowl mix together the mayo and mustard; aside.
  2. Monte Cristo Sandwiches prep1
  3. In a shallow wide bowl whisk together the eggs and milk – big enough to dip one side of the sandwich in.
  4. Monte Cristo Sandwiches prep 2
  5. Lay out three pieces of bread, spread a thin layer of the mayo on one piece and top with a slice of cheese and then a slice of turkey (I used several slices because I used thinly sliced). For the second piece of bread spread on a little more of the mayo mixture and top with another slice of turkey and place another slice of cheese on top and place the 3rd piece of bread on top of that to form the sandwich.(do not skip the last slice of cheese it is needed to hold the sandwich together when the cheese melts).
  6. Monte Cristo Sandwiches prep 3
  7. Monte Cristo Sandwiches prep 4
  8. In a nonstick skillet over medium high heat melt the butter along with the oil. Dip each side of the sandwich in the egg mixture like you are making french toast. Place in the skillet and cook until golden brown, flip, and continue cooking until nicely browned and cheese is melted.
  9. Monte Cristo Sandwiches prep 5

Adapted from Laura in the Kitchen

Frito Pie Hot Dogs

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frito hot dog recipe picture

With summer fast approaching I thought it would be a great time to put together these Frito Pie Hot Dogs. This recipe is simple and quick and you and your guests will love them.

This is a great recipe for a summertime party or looking into the future a great game day recipe.

Fire up the grill and enjoy.

Adapted from Blogchef.net

Frito Pie Hot Dogs
 
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Author:
Recipe type: Grilling
Serves: 8
Ingredients
  • 8 beef hot dogs
  • 1 bag shredded Colby-jack cheese
  • 1 can chili
  • A bag of Frito chips (coarsely crushed)
  • Sliced green onions (optional)
Instructions
  1. Preheat oven to 350F.
  2. Heat chili in a sauce pan; set aside and keep warm.
  3. Heat and prepare grill over medium high heat.
  4. Lightly toast buns cut side down on grill; set aside.
  5. Grill hot dogs until slightly charred and heated through.
  6. Place hot dogs on buns and spoon a generous amount of chili over each hot dog. Top with the corn chips and then sprinkle the cheese on top.
  7. Place hot dogs on a baking pan and bake at 350F until cheese is melted. Garnish with the green onions.

 

Pizza Spaghetti Bake

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pizza casserole recipe picture

pizza casserole picture 2

This Pizza Spaghetti Bake recipe is quick and simple to put together and just requires a few ingredients.

Use your favorite spaghetti sauce and you can have supper on the table in less than an hour.

Pizza Spaghetti Bake
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 8 oz spaghetti
  • 3 eggs
  • ¼ cup milk
  • ½ cup grated Parmesan cheese
  • ½ teaspoon oregano
  • 2 cloves garlic (crushed and minced)
  • 2½ cups spaghetti sauce
  • 3 cups shredded mozzarella cheese
  • 1 package pepperoni (3.5 ounces sliced)
Instructions
  1. Cook spaghetti according to package directions; drain.
  2. Preheat oven to 375F.
  3. In the bottom of a large bowl whisk the eggs and milk together and then mix in the Parmesan cheese, garlic, and oregano and then mix in the cooked spaghetti.
  4. Spray a 13 x 9 casserole dish with cooking spray and pour the spaghetti mix into the casserole dish.
  5. Pour the spaghetti sauce over the top, and top with ½ of the pepperoni slices. Spread the mozzarella cheese evenly over the top and then top with the remaining pepperoni.
  6. Bake for 25 minutes or until cheese is melted and starts to brown.
  7. Let rest for 5 minutes and serve hot.

Adapted from

Pint sized treasures

Slow-Cooker Braised Steaks with Root Vegetables

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Slow-Cooker Braised Steaks with Root Vegetables recipe picture

Spring is here and with a lot of yard work on today’s to do list I decided on this Slow-Cooker Braised Steaks with Root Vegetables recipe for supper to save some time during the day. This recipe is a delicious combination of sauce and vegetables and because it is done in the slow cooker the chuck steak is supper tender.

The next time you need to free up some time by using your slow cooker give this Slow-Cooker Braised Steaks with Root Vegetables recipe a try.

Slow-Cooker Braised Steaks with Root Vegetables
 
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Author:
Recipe type: Slow cooker
Serves: 4
Ingredients
  • 1 large onion (finely chopped)
  • 1 tablespoon tomato paste
  • 2 garlic cloves (crushed and minced)
  • 1 teaspoon canola oil
  • ¼ teaspoon dried thyme
  • ¾ cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons instant tapioca
  • salt and pepper
  • 4 chuck steaks ( about 6 ounces each ¾ to 1 inch thick – I cut large steaks into 4 serving size pieces)
  • 12 ounces potatoes (skin on cut into 1 inch cubes)
  • 4 medium carrots (cut into 1 inch pieces – if large cut them in half lengthwise.
  • 4 parsnips (peeled cut lengthwise and cut into 1 inch pieces
Instructions
  1. place onion, tomato paste, garlic, thyme, and oil in a microwave safe bowl. Microwave for about 5 minutes stirring occasionally or until onions have softened; place in the bottom of the slow cooker. Stir in the beef broth, Worcestershire sauce, and tapioca.
  2. Season the steaks generously with salt and pepper and place them into the slow cooker kind of working them into the sauce.
  3. Loosely tie the vegetables into a cheese cloth bundle and place them on top of the steaks.
  4. Cook for 8 – 9 hours on low or 5 – 6 hours on high or until steak and vegetables are tender. Transfer vegetables to a large bowl and serve steak, sauce, and vegetables together.

Adapted from Cooks Country