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Recipes

HOT CHICKEN MAC & CHEESE FRIES – EASY HOMEMADE

by Furqan
written by Furqan

Spice up your next movie night with these insanely delicious Hot Chicken Mac n Cheese Fries! It’s the ultimate combination of creamy comfort, crispy fries, and fiery flavor that will have everyone reaching for seconds.

Here’s what makes it so good:

  • Triple Threat of Flavor: Crispy fries, creamy mac and cheese, and spicy hot chicken come together in perfect harmony.
  • Customize Your Heat: You can adjust the spice level to your preference, making it perfect for everyone at the table.
  • Gooey Cheese Pulls: The creamy mac and cheese gets all melty and bubbly, creating those irresistible cheese pulls we all love.

Ready to experience this flavor explosion? Here’s what you’ll need:

Ingredients:

  • For the Fries:
    • Russet potatoes (enough for your desired serving size)
    • Vegetable oil for frying
    • Salt
  • For the Hot Chicken:
    • Boneless, skinless chicken breasts or thighs (cubed)
    • Hot sauce (your preferred type and amount)
    • Olive oil
    • Spices (garlic powder, onion powder, paprika, cayenne pepper)
  • For the Mac and Cheese:
    • Dried elbow macaroni
    • Butter
    • Flour
    • Milk
    • Shredded cheddar cheese (or a blend of your favorite cheeses)
  • For Toppings (Optional):
    • Chopped green onions
    • Hot sauce (for extra heat)
    • Pickles
    • Ranch dressing

Instructions:

  1. Fry Up the Perfect Fries: Wash and cut your potatoes into thick steak fries. Heat your oil in a large pot or deep fryer to around 350°F (175°C). Fry the potatoes in batches until golden brown and crispy. Drain on paper towels, then sprinkle with salt.
  2. Spice Up Your Chicken: In a bowl, toss your cubed chicken with olive oil, spices (garlic powder, onion powder, paprika, cayenne pepper), and your preferred amount of hot sauce. Marinate for at least 15 minutes, or longer for more intense flavor.
  3. Whip Up the Creamy Mac and Cheese: Cook your elbow macaroni according to package directions. In a separate saucepan, melt butter and whisk in flour to make a roux. Slowly whisk in milk until you have a thick and creamy sauce. Season with salt and pepper. Remove from heat and stir in your shredded cheese until melted and smooth.
  4. Cook the Hot Chicken: Heat a skillet over medium heat and cook your marinated chicken cubes until golden brown and cooked through.
  5. Assemble Your Flavor Tower: Now comes the fun part! On a plate, layer your crispy fries, then top with a generous portion of the creamy mac and cheese. Finally, pile on your delicious hot chicken.
  6. Top it Off (Optional): Get creative with your toppings! Chopped green onions add a fresh touch, while a drizzle of extra hot sauce or ranch dressing adds another layer of flavor. Pickles are a classic pairing for fried chicken, so feel free to add some for a tangy bite.

Tips:

  • Want extra crispy fries? Double fry them! After the initial fry at 350°F, let the fries cool slightly, then crank up the oil temperature to 375°F (190°C) for a final fry to golden perfection.
  • Leftovers? No problem! Store leftover fries and mac and cheese in separate airtight containers in the fridge. Reheat in the oven or microwave until warmed through. The chicken can be reheated in a skillet over medium heat.

So there you have it, Hot Chicken Mac n Cheese Fries in all their glory! This recipe is guaranteed to satisfy your cravings for something cheesy, crispy, and oh-so-spicy. Enjoy!

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Recipes

EASY HOMEMADE – PLATING NEWLY COOKED SPAGHETTI MEAL

by Furqan
written by Furqan

Ready to elevate your spaghetti night? Tonight, we’re ditching the boring pile of noodles and turning plain spaghetti into a restaurant-worthy masterpiece! This plating trick is super easy, but it makes all the difference. Plus, I’ll share some tips for the tastiest sauce and perfect pasta texture.

Here’s what makes this plated spaghetti so amazing:

  • Restaurant-worthy Presentation: The twirling technique creates a gorgeous nest of pasta that looks impressive and makes every bite saucy.
  • Perfectly Coated Noodles: Every strand of spaghetti gets evenly coated with that delicious sauce, maximizing flavor in every mouthful.
  • Simple and Customizable: This plating trick works with any type of spaghetti sauce, so you can unleash your inner chef and create endless flavor combinations.

Let’s get plating! Here’s what you’ll need:

Ingredients:

  • For the Spaghetti:
    • Dried spaghetti (enough for your desired servings)
    • Salt
    • Olive oil (optional)
  • For the Sauce:
    • Your favorite spaghetti sauce recipe (homemade or store-bought)
    • Grated cheese (Parmesan, Romano, or a mix) – optional
  • For Plating:
    • Tongs (or a large fork)
    • Serving spoon
    • Large plate

Instructions:

  1. Cook the Spaghetti: Bring a large pot of salted water to a boil. If you like, add a drizzle of olive oil to the water to prevent sticking (it’s optional, but some swear by it!). Add your spaghetti and cook according to the package instructions, aiming for al dente (cooked but still a bit firm to the bite).
  2. Warm the Sauce: While the spaghetti cooks, gently warm your favorite spaghetti sauce in a saucepan over low heat. You want it nice and warm, but not boiling.
  3. Get Ready to Plate: Here comes the fun part! Have your tongs (or large fork), serving spoon, and plate ready.
  4. Twirl and Nest: Drain the cooked spaghetti, reserving a little bit of the pasta water (about ¼ cup). Using your tongs (or fork), carefully scoop out a portion of the spaghetti. Lift it high and twirl it around the tongs to create a loose nest.
  5. Transfer to Plate: Use your serving spoon to support the bottom of the nest as you carefully transfer it to the center of your plate.
  6. Sauce it Up: Spoon your warm sauce generously over the spaghetti nest, making sure to get all those delicious noodles coated.
  7. Cheese Please (Optional): If you’re using grated cheese, now’s the time to sprinkle it on top for an extra cheesy touch.
  8. Serve and Devour! Enjoy your restaurant-worthy plated spaghetti!

Tips:

  • Reserve some pasta water! That starchy water is magic for loosening up your sauce and creating a silky smooth consistency. Add a splash or two to your sauce if it seems too thick.
  • Don’t overcook your pasta! Remember, you want it al dente. Mushy noodles are a no-no for this plating technique.
  • Get creative with your sauce! This plating trick works with any type of sauce, so go wild! Try a classic marinara, a creamy Alfredo, or a spicy Arrabbiata.
  • Don’t have tongs? A large fork works just fine for twirling the spaghetti.

So there you have it! With a few simple steps, you can turn your spaghetti night into a fancy and flavorful feast.

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Chicken Fried Steak
Recipes

Down-Home Chicken Fried Steak

by Furqan
written by Furqan

Ingredients:

  • For the Steak:
    • 4 cube steaks (thinly sliced beef round steak)
    • All-purpose flour
    • Seasoned salt and black pepper
    • Buttermilk
    • Eggs, beaten
    • Vegetable oil, for frying
  • For the Gravy:
    • Pan drippings from the steak
    • All-purpose flour
    • Beef broth
    • Milk
    • Salt and pepper

Instructions:

  1. Tenderize the Steak: Prepare the cube steaks by gently pounding them with a meat mallet between two sheets of plastic wrap. Season them generously with seasoned salt and black pepper.

  2. Set Up the Breading Station: In three separate shallow bowls, prepare your breading station. Fill one bowl with flour, another with beaten eggs, and the last one with a mixture of flour and panko breadcrumbs (or crushed crackers for a more rustic touch). Season the flour mixture with additional seasoned salt and black pepper for extra flavor.

  3. Bread the Steak: Dredge each cube steak in the flour mixture, coating it evenly. Dip it next in the beaten eggs, letting any excess drip off. Finally, coat the steak generously in the breadcrumb mixture, pressing to ensure good adhesion.

  4. Fry the Steak: Heat enough vegetable oil in a large skillet over medium-high heat until it shimmers. Carefully place the breaded cube steaks in the hot oil and fry for 2-3 minutes per side, or until golden brown and cooked through. Drain on paper towels to remove excess oil.

  5. Make the Gravy: Once you’ve removed the steak, whisk a few tablespoons of flour into the hot pan drippings in the skillet. Cook for a minute, stirring constantly, to make a roux. Gradually whisk in beef broth and milk, bringing the mixture to a simmer. Season with salt and pepper to taste. Let the gravy simmer for a few minutes until it thickens to your desired consistency.

  6. Serve: Plate your delicious chicken-fried steak, smother it with creamy gravy, and enjoy it alongside mashed potatoes, steamed vegetables, or your favorite Southern comfort food sides.

Tips:

  • For extra tender steak, marinate the cube steaks in buttermilk for 30 minutes to an hour before breading.
  • Don’t overcrowd the pan when frying the steak. Cook them in batches if necessary, to maintain the oil temperature and ensure crispy perfection.
  • You can adjust the gravy thickness by adding more broth for a thinner consistency or by simmering for a longer time to thicken it up.
  • Leftover chicken-fried steak can be reheated in a low oven (around 300°F) for 10-15 minutes, or until warmed through.

This recipe should bring a taste of down-home comfort to your table. Enjoy!

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