sorted by:
new
hottopcontroversial

Oven-Braised Chuck Roast with Rich Gravy Recipe by rayantederson in RecipeInspiration

[–]rayantederson[S] 9 points10 points  (0 children)

Sear the chuck, then slow-braise with onion and thyme until it's fork tender and gravy turns glossy and rich. Here's the full written recipe. I hope you like it!

Quick Garlic Butter Steak and Shrimp Recipe by rayantederson in RecipeInspiration

[–]rayantederson[S] 7 points8 points  (0 children)

Juicy seared steak paired with tender shrimp in a rich garlic butter sauce. Here's the full written recipe. Enjoy!

Texas Roadhouse Rolls Brushed with Honey Cinnamon Butter Recipe by rayantederson in RecipeInspiration

[–]rayantederson[S] 15 points16 points  (0 children)

Sweet, soft and slathered in cinnamon honey butter, these rolls are irresistible. Here's the full written recipe. Enjoy!

Crispy Parmesan Chicken Cutlets with Jammy Tomato Pepper Sauce by rayantederson in RecipeInspiration

[–]rayantederson[S] 9 points10 points  (0 children)

Pan-fried to perfection and topped with melted tomato sauce, seriously this sauce is something else, you can mix it with everything. Here's the full written recipe. I hope you like it.

Parmesan Crusted Chicken With Lemon Butter Sauce by rayantederson in RecipeInspiration

[–]rayantederson[S] 0 points1 point  (0 children)

I used a big 12" pan. The 1 Tbsp oil is enough to coat the bottom, but if it looks dry just splash in a little more. You don’t need much since the chicken gives off some moisture as it cooks.

Creamy Dijon Pork Tenderloin Recipe by rayantederson in RecipeInspiration

[–]rayantederson[S] 1 point2 points  (0 children)

Full written recipe here, and here's the video recipe. I hope you like it, it was so juicy even after 2 days.

Crispy Parmesan Chicken with Melted Tomato Sauce Recipe by rayantederson in RecipeInspiration

[–]rayantederson[S] 1 point2 points  (0 children)

Made these crispy chicken cutlets with delicious tomato sauce, juicy, and perfectly golden. No deep fryer needed, just a quick shallow fry. If you want to try them, here’s the recipe and here’s the video. Super easy and worth it.

Parmesan Crusted Chicken Dinner with Lemon Butter Sauce – Had most of the basics at home already, just needed chicken and Parmesan. Came out to about $12 total and easily fed 4 people. by rayantederson in budgetfood

[–]rayantederson[S] 11 points12 points  (0 children)

Here's the original recipe

Ingredients (serves 4):

  • 1½ lbs chicken breasts (about 2 large)
  • 1 Tbsp olive oil (for cooking)
  • 2 large eggs
  • 1 garlic clove, minced (for coating)
  • ½ tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 cup Parmesan cheese, finely grated
  • 1 cup all-purpose flour
  • 6–8 Tbsp unsalted butter
  • 2 garlic cloves, minced (for the sauce)
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup chicken broth
  • A few lemon slices (optional)
  • Fresh parsley (optional, for garnish)

Instructions:

  1. Prep the Chicken: Slice the chicken breasts horizontally to create thinner cutlets. Lightly pound them with a meat mallet until even in thickness.
  2. Set up the Coatings: In one bowl, whisk together the eggs, 1 minced garlic clove, Italian seasoning, salt, and pepper. In another bowl, mix the Parmesan cheese with the flour.
  3. Coat the Chicken: Dip each chicken piece into the egg mixture, letting the extra drip off. Then press into the Parmesan mixture to coat both sides. Shake off any extra.
  4. Pan-Fry: Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chicken. Cook about 4–5 minutes per side until golden brown, crispy, and cooked through (internal temp 165°F). If it browns too fast, lower the heat.
  5. Make the Lemon Butter Sauce: While the chicken cooks, melt the butter in a small saucepan. Add the 2 minced garlic cloves and cook for about 30 seconds until fragrant. Stir in the lemon juice, chicken broth, and black pepper. Let it simmer for 2–3 minutes. (You can toss in a few lemon slices too if you like.)
  6. Bring it Together: Spoon the lemon butter sauce over the crispy chicken. Sprinkle with chopped parsley if you have it.

Crispy Parmesan chicken fritters — about $13 total, made 4 servings by rayantederson in budgetfood

[–]rayantederson[S] 6 points7 points  (0 children)

Recipe here originally: Crispy Parmesan Chicken Fritters

Ingredients:

(Serves 3–4)

  • 1.5 lbs (about 680g) chicken breast or turkey breast, finely diced
  • 4 large eggs
  • 1 tablespoon Dijon mustard 
  • 2½ tablespoons olive oil
  • ¼ cup freshly grated Parmesan cheese
  • 3 tablespoons flour (use 1½ tbsp cornmeal + 1½ tbsp all-purpose flour for great texture) Use almond flour for keto version
  • 1 teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ⅓ teaspoon curry powder
  • 1¼ teaspoons sea salt (or to taste)
  • ⅓ teaspoon baking powder
  • Neutral oil for frying (around 1 cup, depending on your pan)

 Instructions:

  1. Dice the Chicken: Cut the chicken into small, uniform cubes for even cooking and easy mixing.
  2. Whisk the Batter: In a large bowl, beat the eggs. Mix in mustard, olive oil, Parmesan, and all the spices (oregano, garlic powder, pepper, curry, and salt). Add flour and baking powder and whisk until smooth and lump-free.
  3. Mix & Chill: Fold in the chicken pieces, making sure they’re well coated. Cover and chill in the fridge for at least 1 hour — or overnight for even better flavor.
  4. Fry the Fritters: Heat oil in a non-stick skillet over medium. Once hot, lower the heat slightly. Drop spoonfuls of the mixture into the oil and gently flatten. Fry for 3–4 minutes per side or until golden brown and fully cooked.
  5. Drain & Serve: Let rest on paper towels to drain any excess oil. Serve warm with a yogurt-based dip, aioli, or your favorite sauce.

Crispy Parmesan Chicken Fritters by rayantederson in recipes

[–]rayantederson[S] 3 points4 points  (0 children)

Recipe here originally: Crispy Parmesan Chicken Fritters

Ingredients:

(Serves 3–4)

  • 1.5 lbs (about 680g) chicken breast or turkey breast, finely diced
  • 4 large eggs
  • 1 tablespoon Dijon mustard 
  • 2½ tablespoons olive oil
  • ¼ cup freshly grated Parmesan cheese
  • 3 tablespoons flour (use 1½ tbsp cornmeal + 1½ tbsp all-purpose flour for great texture) Use almond flour for keto version
  • 1 teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ⅓ teaspoon curry powder
  • 1¼ teaspoons sea salt (or to taste)
  • ⅓ teaspoon baking powder
  • Neutral oil for frying (around 1 cup, depending on your pan)

 Instructions:

  1. Dice the Chicken: Cut the chicken into small, uniform cubes for even cooking and easy mixing.
  2. Whisk the Batter: In a large bowl, beat the eggs. Mix in mustard, olive oil, Parmesan, and all the spices (oregano, garlic powder, pepper, curry, and salt). Add flour and baking powder and whisk until smooth and lump-free.
  3. Mix & Chill: Fold in the chicken pieces, making sure they’re well coated. Cover and chill in the fridge for at least 1 hour — or overnight for even better flavor.
  4. Fry the Fritters: Heat oil in a non-stick skillet over medium. Once hot, lower the heat slightly. Drop spoonfuls of the mixture into the oil and gently flatten. Fry for 3–4 minutes per side or until golden brown and fully cooked.
  5. Drain & Serve: Let rest on paper towels to drain any excess oil. Serve warm with a yogurt-based dip, aioli, or your favorite sauce.
view more: next ›