Sous Vide Garlic Butter Halibut – Izzy Cooking

Normally, I try to feature a variety of different bloggers and recipes, but apparently, I liked Izzy Cooking so much, I’m back with them already!  You can learn more about Izzy here, and check out the other recipe of theirs I’ve recently reviewed, crème brûlée, here.  The only thing I changed in this recipe is using Crushed Peppercorn and Garlic Rub in place of the fresh garlic. 

Here’s a quick Sous Vide refresher:

Sous Vide is a method of cooking foods in a water bath at a precisely controlled (lower) temperature for an extended period time. The results speak for themselves. You won’t ever worry about overcooking an expensive cut of meat, it will come out perfectly tender and juicy, based on the temperature YOU select, every single time. So far, I notice also that using the sous vide method leaves me time to do other things, as it’s a matter of placing your food in a reusable or zip top bag and into the water, pressing START and it does its thing.

Sous Vide and Seafood

The sous vide method of cooking is a fantastic way to preserve the texture and flavor of your seafood, without ever overcooking.  It is also one of the most nutritious methods of cooking, since we are using a lower temperature, we will be retaining more nutrients.  Also, it’s just so darn easy, you definitely should give it a try.  Okay, let’s jump right in!!

Ingredients

  • 1-pound fresh halibut filet
  • ¾ teaspoon Crushed Peppercorn and Garlic Rub
  • 3 tablespoons unsalted butter, divided
  • Salt and pepper to taste
  • 4 sprigs fresh thyme
  • 1 lemon, thinly sliced

Fresh parsley, for garnish

Instructions

Fill the inner pot of the Deluxe Multi Cooker with water 1″ below the ½ fill line. Lock the lid and select SOUS VIDE. Set the temperature to 132° F and the timer for 1 hour; press and hold START.

Slice lemon into about 5-6 slices.

Season Halibut with salt and pepper to taste.  Sprinkle with Crushed Peppercorn and Garlic Rub, add thyme and butter to each filet. 

Place lemons is a reusable or zip top freezer bag, then add halibut over the lemon in one layer.  Use more bags as needed if you are not able to cook in one layer. 

When you hear beeps and ADD is displayed on the DMC, open the lid and submerge the bag gently in water using the water displacement method. 

Water Displacement method – seal the bag almost all the way, leaving a small corner open.  Slowly submerge the bag into the water, gently pressing to help air escape.  Seal bag when food is completely submerged (but NOT the top of the bag), seal the bag.

Lock the lid and press START. It will display the word “RUN”.

Cooking times:

  • If your filets are 1’ thick, cook between 30-45 minutes
  • If your filets are 1.5” thick, cook between 45-60 minutes

When the timer is up (or when you are finished cooking based on thickness), press CANCEL. Carefully remove the bag. Use a fish spatula to gently remove halibut from bag and onto plate or board.  Pat dry and let rest a few minutes.

Heat your skillet over medium-high heat, adding one tablespoon butter.  When butter is foaming, add halibut to skillet and sear about 30 seconds until lightly browned. Remove from pan immediately.

Garnish with parsley, if desired.  Serve with lemon wedges.

That’s it!  This is a great recipe if you’re just starting out with sous vide, easy and oh, so delicious and buttery!  Definitely head over to Izzy Cooking and show them some love, tell them I said hello!

EARN DOUBLE $$ products for yourself in JUNE when you host a virtual or in-person Pampered Chef Party: 

FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of JUNE, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for JUNE, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of April, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for JUNE, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Sous Vide Garlic Butter Halibut

Fresh Halibut is so delicious when cooked in a silky garlic butter sauce, and incredibly easy to make using the Sous Vide method! 
5 from 1 vote
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Main Course
Cuisine French
Servings 4 servings
Calories 181 kcal

Ingredients
  

  • 1 lb fresh halibut filet
  • ¾ tsp Crushed Peppercorn and Garlic Rub
  • 3 tbsp unsalted butted, divided
  • kosher salt and pepper, to taste
  • 4 sprigs fresh thyme
  • 1 lemon, thinly sliced
  • fresh parsley, for garnish

Instructions
 

  • Fill the inner pot of the Deluxe Multi Cooker with water1" below the ½ fill line. Lock the lid and select SOUS VIDE. Set the temperature to 132° F and the timer for 1 hour; press and hold START.
  • Slice lemon into about 5-6 slices.
  • Season Halibut with salt and pepper to taste.  Sprinkle with Crushed Peppercorn and Garlic Rub, add thyme and butter to each filet. 
  • Place lemons in a reusable or zip top freezer bag, then add halibut over the lemon in one layer.  Use more bags as needed if you are not able to cook in one layer. 
  • When you hear beeps and ADD is displayed on the DMC, open the lid and submerge the bag gently in water using the water displacement method.  Lock the lid and press START. It will display the word"RUN".
  • Cooking times:
    § If your filets are 1’ thick, cook between 30-45 minutes
    § If your filets are 1.5” thick, cook between45-60 minutes
  • When the timer is up (or when you are finished cooking based on thickness), press CANCEL. Carefully remove the bag. Use a fish spatula to gently remove halibut from bag and onto plate or board.  Pat dry and let rest a few minutes.
  • Heat your skillet over medium-high heat, adding one tablespoon butter.  When butter is foaming, add halibut to skillet and sear about 30 seconds until lightly browned. Remove from pan immediately.
  • Garnish with parsley, if desired.  Serve with lemon wedges.

Nutrition

Calories: 181kcalCarbohydrates: 1gProtein: 21gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 78mgSodium: 145mgPotassium: 510mgFiber: 0.2gSugar: 0.2gVitamin A: 386IUVitamin C: 5mgCalcium: 15mgIron: 0.4mg
Keyword halibut, sous vide
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Air Fryer Chicken Kebabs – Middle Eastern Style – Once Upon a Chef (Video)

Searching for chicken kebab recipes, I found this one from Jenn over at Once Upon a Chef.  You can learn more about Jenn here, and I would encourage you to visit her blog, especially as she is a classically-trained chef who appears to have some really delicious recipes. 

I decided to give this a try skewers in the Deluxe Air Fryer, and it was a big hit!!  I love my Air Fryer for so many things, including desserts (check out my air fryer beignets here) but I do enjoy using the rotisserie basket, the spit (I made Peruvian chicken) and especially our air fryer skewers!  Here is some info on our Air Fryer:

Best Air Fryer for a Family

Enjoy fried foods at home without all the mess, hassle, and oil of deep frying but with all the flavor and texture you love. Ours is family-sized to quickly cook up to six servings, a whole chicken or roast, or appetizers for a crowd. Like a convection oven, super-heated air circulates giving food a crispy texture. No preheating is necessary, saving you precious time. Conveniently fits under kitchen cabinets.

Air Fryer, Rotisserie, & Dehydrator All-in-One

Ours does more than just better-for-you air frying. It makes perfectly-cooked rotisserie chicken, crispy outside and tender inside, so you can skip the hit-or-miss ones at the grocery store. And it dehydrates fruits, veggies, and herbs so you can enjoy their fresh flavors well beyond the season.

Product Details

  • Family-sized 11.6-qt. capacity fits up to a 4 lb. whole chicken.
  • Eight programmed settings: Air Fry, Bake, Roast, Rotisserie, Reheat, Dehydrate, Custom, and Rotate
  • Includes two cooking trays, basket, rotisserie set, drip tray, retrieval tool, removable shield, and a cooking guide.
  • 14½” tall x 12 3/4″ x 14 1/4″

Here is a link If you’d like to get your own Pampered Chef Air Fryer and/or the skewers:

https://bit.ly/airfryermn

https://bit.ly/DAFskewersmn

Back to our kebabs – the flavors were really terrific!  This was my first time marinating any kind of meat in yogurt, and I found the chicken to be perfectly tender and juicy.  I found an article from Bon Appetit, which explains what a yogurt marinade does for meats.  Here is an excerpt: 

Yogurt tenderizes meat much more gently and effectively than regular marinades. While acidic vinegar- or citrus-based marinades can toughen proteins like chicken breast to a rubbery consistency, yogurt slowly tenderizes them, resulting in meat that can practically be pulled apart by hand. Yogurt marinades are highly effective when left on proteins for an elongated period of time (in the 12 hour ball park), but they work well in short-term scenarios too.

We found it to be crispy on the outside, while still tender and juicy on the inside, and the flavors were delectable, without being over-the-top spicy, even with a full teaspoon of red pepper.  Even my picky eaters loved it, so it’s a keeper for our family to be sure.  Enough said, let’s jump right in!

Ingredients

  • 1 cup plain whole milk Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons paprika
  • ½ teaspoon cumin
  • ⅛ teaspoon cinnamon
  • 1 teaspoon red pepper flakes
  • Zest from one lemon
  • 2 tablespoons lemon juice
  • 1¾ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 5 garlic cloves, pressed
  • 2½ to 3 pounds boneless skinless chicken thighs, cut into 1½-inch pieces
  • 1 large red onion, cut into 1-inch chunks

Instructions

Zest and juice one lemon, Press garlic and chop onion.

In a small bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic. Mix well. 

Thread the chicken onto air fryer skewers, alternating with the red onions. Brush the marinade all over the meat, coating well. Place in reusable bag and refrigerate at least eight hours or overnight.

Remove from bag and snap into place on skewer rotisserie.  Set to ROTISSERIE for 20 minutes, press button to Start.

When timer is up, remove from Air Fryer with rotisserie tool.  Serve immediately.

That’s it!  This is a great recipe, very easy to throw together, and I love that I did not have to watch the kebabs on a grill, as I tend to burn them there, lol!  Please let me know if you give this a try and what you think of it.  Please be sure to head over to visit Jenn at Once Upon a Chef, and tell her I said hello!

EARN DOUBLE $$ products for yourself in JUNE when you host a virtual or in-person Pampered Chef Party: 

FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of JUNE, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for JUNE, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Air Fryer Chicken Kebabs

Crispy on the outside, tender and juicy on the inside, these Middle-Eastern Style Chicken Kebabs are full of delicious flavors, and came out great in the Air Fryer. Try it today!!
5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Marinating Time 8 hrs
Total Time 8 hrs 35 mins
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 461 kcal

Ingredients
  

  • 1 cup plain whole milk Greek yogurt
  • 2 tbsp extra virgin olive oil
  • 2 tsp smoked paprika
  • ½ tsp cumin
  • 1.8 tsp cinnamon
  • 1 tsp red pepper flakes, or to taste
  • zest from one lemon
  • 2 tbsp lemon juice
  • 1 ¾ tsp salt
  • ½ tsp Freshly Ground Black Pepper
  • 5 garlic cloves, pressed
  • 2.5-3 lbs boneless chicken thighs, cut into 1 1/2-inch pieces
  • 1 large red onion, cut into 1-inch chunks

Instructions
 

  • Zest and juice one lemon, press garlic and chop onion.
  • In a small bowl, combine the yogurt,olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic. Mix well. 
  • Thread the chicken onto air fryer skewers,alternating with the red onions. Brush the marinade all over the meat, coating well. Place in reusable bag and refrigerate at least eight hours or overnight.
  • Remove from bag and snap into place on skewer rotisserie.  Set to ROTISSERIE for 20 minutes, press button to Start.
  • When timer is up, remove from Air Fryer with rotisserie tool.  Serve immediately.

Nutrition

Calories: 461kcalCarbohydrates: 8gProtein: 61gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 272mgSodium: 1315mgPotassium: 869mgFiber: 1gSugar: 4gVitamin A: 717IUVitamin C: 6mgCalcium: 103mgIron: 3mg
Keyword kebabs
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Easy Homemade Salsa – A Spicy Perspective (Video)

Would you eat salsa for breakfast? I do! I put it on my eggs, on grilled meats, and of course, with chips. I really love salsa, but I’ve never found one that I found to be restaurant quality – until now. Sommer Collier over at A Spicy Perspective has created the most delicious salsa quick and easy salsa, and I honestly don’t know how I lived without it all these years! You can learn more about Sommer here.

This recipe is not only delicious, it’s super healthy and really comes together quick. I hope to share another salsa recipe with you in a few weeks, which is my other favorite, however because it’s fire-roasted, it takes just a little more time. I love that today’s recipe uses San Marzano tomatoes, they are truly the best canned tomatoes you can get, and I think it makes the difference in quality. Fun fact: if your can of San Marzano tomatoes is marked “certified”, that means the tomatoes were definitely grown n that region, which I believe is near the bottom of Mount Vesuvius.

I used my Flex+ Multi-Prep Set for this recipe. You can check out the info on this product below, it really does a LOT:

3 Cordless Prep Tools in One

Slicing, chopping, grating, pureeing, emulsifying, mixing, and blending doesn’t have to be time-consuming or frustrating. With the Flex+, you get three complete cordless, time-saving prep tools in one: an immersion blender, 6-cup (1.5-L) food processor, and a hand mixer, so you can quickly, effortlessly, and safely whip up whatever you’re making, anytime, anywhere.

Just click the power handle to one of the attachments, choose a blade (food processor) or beaters/whisks (hand mixer), pop on one of the batteries, and you’re ready to go. We’ve included two rechargeable batteries to give you about 60 minutes of total run time.

I love that it’s three products in one, but my favorite feature is that it’s cordless AND the batteries last @ 2hours!!

It made quick work of the salsa ingredients, which left me more time to enjoy it all! Okay, I had to share, but this recipe makes a TON of salsa, and it freezes beautifully. Enough said, let’s jump right in!!

Ingredients

  • 12-ounces cherry tomatoes
  • 1 red onion, peeled and quartered
  • 3 garlic cloves, peeled
  • 3 jalapenos
  • 1/3 cup fresh cilantro
  • 3 tablespoons fresh lime juice
  • 2-3 teaspoons cumin
  • 2-3 teaspoons sugar (optional)
  • 1 1/2 teaspoons salt
  • 15-ounces San Marzano tomatoes
  • 4.5 ounces diced green chiles, your preference of heat (mild, medium or hot)

Instructions

Peel the garlic, peel and quarter the red onion, juice the lime and remove seeds from jalapenos.

Add all of the ingredients to your food processor. Pulse to desired consistency. Serve with chips.

That’s it! This will stay fresh in the refrigerator up to 14 days, or you can freeze it as well. So easy and delicious, I do hope that you’ll give this a try, let me know if you do. Please do go and visit Sommer over at A Spicy Perspective, and tell her I said hello!!

EARN DOUBLE $$ products for yourself in JUNE when you host a virtual or in-person Pampered Chef Party: 

FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of JUNE, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for JUNE, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Easy Homemade Salsa

If you’re looking for salsa that’s easy to make AND delicious, you’ve found it!  This recipe from has all the right veggies, the perfect amount of heat, and is simply AMAZING!!
4.50 from 2 votes
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Appetizer
Cuisine Mexican
Servings 20 servings
Calories 15 kcal

Ingredients
  

  • 12 oz cherry tomatoes
  • 1 red onion, peeled and quartered
  • 3 garlic cloves, peeled
  • 3 jalapenos
  • cup fresh cilantro
  • 3 tbsp fresh lime juice
  • 2-3 tsp ground cumin
  • 2-3 tsp sugar
  • 1 ½ tsp salt
  • 15 oz San Marzano tomatoes
  • 4.5 oz diced Hatch Chiles, your preference of heat (mild, medium or hot)

Instructions
 

  • Peel the garlic, peel and quarter the red onion, juice the lime and remove seeds from jalapenos.
  • Add all of the ingredients to your food processor. Pulse to desired consistency. Serve with chips.

Nutrition

Calories: 15kcalCarbohydrates: 3gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.04gSodium: 233mgPotassium: 107mgFiber: 1gSugar: 2gVitamin A: 161IUVitamin C: 12mgCalcium: 16mgIron: 1mg
Keyword salsa
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Buttermilk Fried Chicken – Food & Wine (Video)

Fried chicken is one of those dishes that I love, but never made – until now!  After researching many recipes, I came across this one from Dave Arnold of Food & Wine.  I think it hits the perfect blend of sweet with just a hint of spice, and the crust is oh, so crunchy, that it’s sure to be a family favorite!  Marinating the chicken is definitely the secret to meat that is super moist and very flavorful.

My featured products for this recipe at the Rockcrok Dutch Oven and our Nonstick Sauté & Steam Pan. Here is some information below about these products, and you can click on the links in the name to purchase them anytime!

Rockcrok Dutch Oven

The Rockcrok® Dutch Oven is the perfect size for cooking for a crowd, and because it’s made from durable clay material, you can use it for any cooking method. It’s safe for the stovetop, broiler, oven, microwave, and grill. Plus, unlike other types of ceramic cookware, you can use Rockcroks right away without needing to preseason.

Product Details

  • 9″ diameter, 4 quarts
  • Made from clay that’s heat-resistant to 752° F.
  • Sear, braise, simmer, slow cook, fry, boil, bake, broil, microwave, and grill (on the grill!) in one pan.
  • No pre-seasoning required.
  • Great heat retention, so food stays hot long after it’s done cooking.
  • Fridge- and freezer-safe, dishwasher-safe.
  • Goes right from the fridge to the heat.
  • Glass lid is oven-safe to 400°F and lets you watch food while it cooks.
  • It’s lightweight—a great alternative to cast-iron cookware.
  • Includes these 10 exclusive recipes:
    • Asian Beef Stew
    • Deep Dish Stuffed Focaccia
    • French Onion & Mushroom Soup
    • Mexican Pork Stew with Salsa Verde
    • Mocha-Braised Short Ribs
    • Red-Wine Braised Pork Ragout
    • Roasted Vegetable Primavera
    • Rustic Grill-Braised Chicken
    • Southern Style Chicken & Sausage
    • Spinach & Seafood Chowder

Learn more about our Rockcrok® collection here.

Nonstick Sauté & Steam Pan

Multi-Purpose Pan

Save precious kitchen space with this multi-functional meal maker. You can steam, fry, or saute all your family favorites on the stove-top or bake them in the oven. The nonstick pan features our top-of-the-line, titanium-reinforced nonstick coating that’s perfect for everyday cooking and so strong you can use metal utensils on the pan without scratching. The pan is designed without interior rivets so there’s no place for residue or rust to form. The pan’s removable handle makes cooking in the oven, storing, and washing easier than ever.

As a bonus, the silicone steamer basket collapses to use as a trivet. We’ve included a helper handle protector, so it’s safe and easy to move the pan around while it’s hot. The tempered glass lid is heat-safe to 400°F (200°C) and fits our Nonstick Grill Pan. And it’s all dishwasher-safe!

Guarantee

Pan: Lifetime guarantee

Removable Handle: Five-year guarantee

Silicone steamer and silicone helper handle: Three-year guarantee

Product Details

  • Includes nonstick pan with removable handle, steamer, helper handle protector, and lid with stainless rim
  • Pan is 11″ x 11″ (28 cm x 28 cm) without handles and heat-safe to 480°F (250°C)
  • PFOA-free
  • Dishwasher-safe

Let’s jump right in!!

Ingredients

  • 1-quart whole milk
  • ¾ cup plus 2 tablespoons of Kosher salt
  • 1/2 cup sugar
  • 8-pounds of bone-in chicken pieces
  • 2 cups buttermilk
  • 2 large eggs, lightly beaten
  • 1 teaspoon sweet paprika
  • 1 teaspoon hot sauce
  • 1/2 teaspoon freshly ground pepper
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 4-5 cups all-purpose flour
  • 1 quart vegetable oil, for frying

Instructions

Warm 1 cup of milk, the salt and sugar over medium heat until sugar and salt are dissolved (do not bring to a boil). Remove from heat, and add mixture to the remaining milk.  Add the chicken pieces, cover and refrigerate for 4 hours.

Remove chicken from marinade, and pat dry.   

Combine eggs, buttermilk, sweet paprika, hot sauce, salt, pepper, baking powder and baking soda. Whisk well.

Place @ 2 cups of flour in a separate bowl.  Dredge chicken piece with flour, tapping off any excess.  Dip chicken into buttermilk, letting any extra buttermilk drip off into the bowl, then dip chicken back into the flour, coating all sides. Place on a rack, and continue until all chicken is coated.  Add more flour if needed. 

Heat the oil in a large skillet  to 350 ⁰F. Add chicken in a single layer to pan, and cook over medium heat, turning occasionally, until golden, @18-20 minutes until internal temperature reaches 165⁰ F.

Remove chicken to rack to cool and drain.  Fry remaining chicken, serve immediately.

That’s it!  Please let me know if you give this a try, and what, if anything, you would do differently.  This was a perfect recipe for my family, we will definitely be making this again.  Let’s make great food together!

EARN DOUBLE $$ products for yourself in JUNE when you host a virtual or in-person Pampered Chef Party: 

FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of JUNE, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for JUNE, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Buttermilk Fried Chicken

The perfect blend of sweet and spice, this juicy fried chicken has a crust that is extra crispy and oh, so flavorful!
4.50 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Marinating TIme 4 hrs
Total Time 4 hrs 35 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 2983 kcal

Ingredients
  

  • 1 qt whole milk
  • ¾ cup kosher salt
  • ½ cup sugar
  • 8 lb bone-in chicken pieces
  • 2 cups buttermilk
  • 2 large eggs, lightly beaten
  • 1 tsp sweet paprika
  • 1 tsp hot sauce
  • ½ tsp black pepper
  • 2 tbsp kosher salt
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 4-5 cups all-purpose flour
  • 1 qt vegetable oil, for frying

Instructions
 

  • Warm 1 cup of milk, the salt and sugar over medium heat until sugar and salt are dissolved (do not bring to a boil). Remove from heat, and add mixture to the remaining milk.  Add the chicken pieces, cover and refrigerate for 4 hours.
  • Remove chicken from marinade, and pat dry.   
  • Combine eggs, buttermilk, sweet paprika, hot sauce, salt, pepper, baking powder and baking soda. Whisk well.
  • Place @ 2 cups of flour in a separate bowl.  Dredge chicken piece with flour,tapping off any excess.  Dip chicken into buttermilk, letting any extra buttermilk drip off into the bowl, then dip chicken back into the flour, coating all sides. Place on a rack, and continue until all chicken is coated.  Add more flour as needed. 
  • Heat the oil in a large skillet  to 350⁰F. Add chicken in a single layer to pan, and cook over medium heat, tuning occasionally, until golden, @18-20 minutes until internal temperature reaches165⁰ F.
  • Remove chicken to rack to cool and drain.  Fry remaining chicken, serve immediately.

Nutrition

Serving: 1gCalories: 2983kcalCarbohydrates: 95gProtein: 145gFat: 224gSaturated Fat: 45gPolyunsaturated Fat: 103gMonounsaturated Fat: 61gTrans Fat: 2gCholesterol: 477mgSodium: 455mgPotassium: 1796mgFiber: 2gSugar: 31gVitamin A: 1007IUVitamin C: 2mgCalcium: 464mgIron: 9mg
Keyword buttermilk Fried Chicken
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

(Cheesy) Garlic Bread – AKA My Take on a Joshua Weissman Recipe

Happiness is warm, cheesy and garlicky – in my book, anyway!  I was thrilled when I came across Joshua Weissman and his delicious recipes.  You can read more about Joshua’s story here.  His personal story, and struggles with his weight, are very inspiring, and I hope that you will take the time to learn more about him.  His recipe videos are fun, educational and you will be able to see his passion for cooking shining through. 

For this recipe, I am featuring our Stone Bar Pan.  I have had mine for almost 26 years, and use for everything from garlic bread, cooking bacon in the oven, seafood, meat, cookies, brownies, and I’ve even made “SpongeBob Square Pancakes” on them!!

Made in the USA, they are Microwave-, freezer, oven-, dishwasher-, and broiler-safe to 550°F. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!

If you don’t have our stones yet, you should definitely give it a try!  Check it out here.

For this recipe, Joshua shared three different ways to make garlic bread, I chose the classic version, as that is what my family likes best.  The only addition I made to this was to add in some fresh mozzarella cheese, because my guys LOVE cheesy garlic bread.  This recipe did not disappoint!  It has the PERFECT amounts of garlic and all the seasonings – and butter – so if you like garlic bread, you will LOVE this recipe, with or without the extra mozzarella.  Enough said, let’s jump right in!

Ingredients

  • 1 cup unsalted butter, softened
  • 4-6 garlic cloves, finely chopped
  • ¼ cup parsley, finely chopped
  • ¼ cup Parmigiano Reggiano, grated
  • ¼ cup Fresh Mozzarella cheese, grated
  • 1 large ciabatta loaf

Instructions

Preheat oven to 400 ⁰F.

Peel and chop garlic.  Wash, then chop the flat Italian parsley.

Grate your Parmesan and mozzarella cheeses.

Combine softened butter, garlic, parsley, Parmesan and Mozzarella.  Mix well.

Slice loaf of Ciabatta bread in half lengthwise.  Spread garlic butter mixture all over the cut bread, being sure cover with all of the garlicky deliciousness.

Place on a Stone or baking pan, and bake for 10-12 minutes, until golden brown. 

Remove from oven, then slice and serve. 

That’s it! Such an easy recipe that is sure to become a family favorite, please let me know if you give this a try. Please be sure to visit Joshua’s blog here, and tell him I said hello!

EARN DOUBLE $$ products for yourself in JUNE when you host a virtual or in-person Pampered Chef Party: