Okay guys I’ve seen your comments so I decided it was time to try a Modern Family recipe👩🏻🍳 I’D LOVE TO MAKE THE LASAGNA NEXT but I have no idea where the recipe is so please send it to me if you know!!! Alex Dunphy’s Homemade Fish Sticks! 👩🏻🍳 Sweet Pickle Yogurt Dip: 1/2c Plain Greek Yogurt 1/4c Sweet Pickle Relish Fresh Lemon Juice 1tbsp Milk Salt The Sticks!: Halibut Filets (cut into sticks!) Salt Pepper 1c Flour 1c Buttermilk Whole Wheat Bread (to make your own bread crumbs… but idk kinda an unnecessary step imo lol) Preheat your oven to 425 and prepare your baking sheet. If you aren’t using a nonstick baking sheet, line it with foil and grease with olive oil/cooking spray! While the oven is preheating, put your halibut in the freezer for 10 minutes so it’s very, very cold. You do not want it frozen though so only keep it in the freezer while you prepare the other ingredients! Mix together the yogurt, relish, lemon juice, milk and salt. Cover and refrigerate. Add the bread to a food processor and pulse until you get fine bread crumbs. Add those bread crumbs into a skillet over medium heat and toast until toasted, stirring frequently. Honestly, just use ready made breadcrumbs unless you want to put in this work lol. It took longer than the book said and I don’t like wheat bread really. Just my OP! Prepare a standard breading set up— flour, buttermilk and then bread crumbs. Remove the fish from the freezer and sprinkle with salt and pepper Then coat the sticks in flour, then buttermilk (make sure there are no dry spots) and then finally the bread crumbs. Arrange the sticks on the baking sheet and mist each one evenly with olive oil spray/cooking spray. Bake for 15 minutes or until the bread crumbs are crisp and the fish flakes easily with a fork. Serve immediately with the sweet pickle yogurt dip! 🙂 Enjoy!
Last time I film a video when Luke is home… JKKK. This dessert is perfect for Valentine’s Day, especially if you use cute little ramekins like this!! Recipe below! Chocolate 🍫 Lava Cake 🤤 1/2c Unsalted Butter ( more for mini cocottes) 2tbsp Flour ( more for mini cocottes) 6oz Bittersweet Chocolate 2 Eggs 2 Egg Yolks 1/4c Sugar 1/4tsp Salt Heat your oven to 450. While that preheats, prepare your mini cocottes by covering the inside walls and base with butter and then dusting with flour. Fill a saucepan with 1 inch of water and boil over medium high heat. Once boiled, reduce the heat to medium low. Add chocolate and butter to a medium heat safe bowl and place on the saucepan, but don’t let the bowl touch the water. Cook, stirring occasionally until chocolate and butter are melted and smooth. Once that’s done, remove the bowl from heat. Using an electric mixer, beat the eggs, egg yolks, salt and sugar in a bowl on high speed until thickened and pale. Once that’s done, go back to the chocolate mixture and add the flour and mix until fully combined. Then combine the egg mixture and the chocolate mixture and mix well until combined. Spoon batter into the cocottes and place in the oven. Bake for 9-12 minutes, but keep an eye on them because you want the edges done and tops jusssst set but a little jiggle in the middle babayyyyy. When they’re done, remove them from the oven and let cool for one minute. Then get the plate you will serve each one on and one by one cover the cocottes with the plates and turn over. Hold it inverted like that for about 10 seconds before removing them. Enjoy right away!!!! ❤️😘 #lavacake #valentinesdayrecipes
The simplest way to dress up your store bought gnocchi! Such a quick and easy weeknight dinner recipe🤤 Creamy Pesto Sun Dried Tomato Gnocchi 🤌🏻 Sun Dried Tomatoes (chopped) & 1tbsp accompanying oil 4 Garlic Cloves (minced) 1c Heavy Whipping Cream 1/4c White Wine 1/4c Pesto Salt Pepper Freshly Grated Parmesan Gnocchi (I used frozen gnocchi that I got from the store!) Set a skillet on the stove on medium heat with a table spoon of sun-dried tomato oil. Chop the sun-dried tomatoes and add to the oil once hot. After a minute or so of cooking the tomatoes, add your minced garlic and stir. Next add the heavy cream and white wine, stirring between each addition. Let the sauce cook for a few minutes, stirring occasionally. Then add the pesto, salt and pepper and mix well. If you use store bought frozen gnocchi like I did, bring a pot of salted water to a boil on the stove and then add the gnocchi. Cook until *just* al dente and then add to the sauce. Mix the gnocchi up in the sauce and then plate it! Grate some fresh parmesan and enjoy right away!!! 🙂
No herding dogs were harmed in the making of this recipe🫡 Shepherd’s Pie 🐑 Filling: Olive Oil 1 Yellow Onion— chopped 5 Cloves Garlic— minced 1lb Ground Lamb Thyme Rosemary Garlic Powder Onion Powder 2tbsp Flour 1/2c Red Wine 1/2c Beef Broth 1tbsp Tomato Paste 1tbsp Worcestershire Frozen Veggies— peas, corn & carrots Mashed Potatoes: 3 (Large) Russet Potatoes 1/2c Unsalted Butter Salt Pepper 2tbsp Cream Cheese A LOT of Parmesan Cheese lol Milk Preheat your oven to 400 degrees and prepare your pie dish! While the oven preheats, make the filling and the potatoes. Place a pot of salted water on the stove and peel and chop your potatoes while you wait for it to boil. Once the water is boiling, add the potatoes to the pot. The smaller the pieces, the quicker they cook! Just be aware that it’s best to try and cut them all to be a similar size lollll. While the potatoes boil, make the filling! Heat olive oil in a deep skillet on the stove and add your chopped onion. Cook the onion for a few minutes until softened, stirring occasionally. Once softened, add the garlic and stir again, letting it cook for about another minute before adding in the ground lamb! Add in the lamb and break up the meat. After all of the meat is broken up and browned, add salt, pepper, thyme, rosemary, garlic powder, and onion powder. Stir to combine. Once combined, add the flour and stir extra well, making sure no visible flour remains. Next add the red wine and let it reduce by about half which should take a few minutes, stirring often again. Then add the beef broth, tomato paste, and Worcestershire and stir very well. Finally add the frozen veggies and taste to make sure you’re happy with the amount of seasoning before you assemble:) Now that the filling is done, it’s time to make the mash! Get out your electric mixer and add the potatoes, butter, salt, pepper and cream cheese. Turn the mixer on and mix! CONT. IN COMMENTS🫶🏼🫶🏼
Don’t come for me on the steak please….😩 This recipe is a must-try though!!! Steak Fajitas 🤤🤤🤤🤤🤤🤤 Skirt Steak 1 Onion (sliced into strips) 4 Rainbow Bell Peppers (sliced into strips) Olive Oil Lime Juice Garlic Pepper Salt Chili Lime Seasoning Cayenne Chili Powder Cumin (I like to taste the marinade before I put it on to see if it needs to be adjusted! Everyone likes a different spice level!) Slice your onion and bell peppers into strips and add to a bag or bowl. In a separate bag or bowl add the whole steak. Add marinade ingredients into each bag and then shake each bag and massage them to make sure that everything is well coated. Then stick them in the fridge to marinate for at least 30 minutes, but the longer the better 🙂 Once marinated, heat oil in a skillet and then add the veggies. Cook them in the skillet until they are tender crisp and then remove them to a bowl. Add a little more oil to the same skillet and then add the meat. Cook the meat until it’s done and then remove to a cutting board and let rest for a minute or two before cutting. Now add to the bowl (or a platter) with the veggies. Grab your tortillas and your sour cream and guac and salsa and whatever else you may want and enjoy :)!!!
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Justice for meatloaf because it’s actually giving!!! If you’ve never been a huge fan of meatloaf… or if you love it like me, you have to try this one. Ma!!! Meatloaf!!!!!! 🗣️✨ Glaze!: 1/3c Dark Brown Sugar Dijon 2/3c Ketchup 1 1/2 tbsp Apple Cider Vinegar Loaves: Olive Oil 1 Onion (diced) 4 Garlic Cloves (minced) 1 Egg Italian Bread Crumbs Salt Pepper Thyme Crushed Rosemary Roasted Garlic Powder Paprika Parsley Worcestershire Dijon 1/4c glaze Onion mixture (cooled if possible!) 1lb Ground Turkey Preheat your oven to 350 and prepare your baking sheet. If you aren’t using non stick baking sheet make sure to add foil and grease with olive oil or cooking spray! Mix together glaze ingredients and set aside. In a small pan on the stove, add a tbsp or so of olive oil and add your onion. Cook the onion for a few minutes until softened and then add in your minced garlic. Let the garlic cook for about a minute and then remove from heat and set aside. While the onion mixture cools, prepare the rest of the ingredients! In a medium size bowl, add the egg, breadcrumbs, salt, pepper, thyme, rosemary, garlic powder, paprika, parsley, Worcestershire, dijon and 1/4c of glaze. Mix together until well combined. Once that is done, add in your onion mixture and mix again. Finally add in the ground turkey and mix with your hands until fully combined. You’ll want to be very thorough to make sure everything is reallllllly incorporated! It’s a workout but it’s necessary lol. Retrieve your baking sheet and mold your loaves. Sometimes I do 2 bigger, long loaves but this time I did 3 smaller! Whatever you want! It will affect cooking time though so just keep that in mind 🙂 Turkey is done when the internal temp at the thickest part reaches 165! Place your loaves on the sheet and baste with the glaze. You’ll want to make sure every inch of the loaves are covered in glaze. 🙂 Place the loaves in the oven and bake for 30-45 minutes— depending on the size of the loaves! If you do 2 loaves then 45 minutes, 3 smaller will be closer to 30-35. Keep checking internal temps! Once they’re done, remove from the oven and enjoy! 🙂
A quick and easy dinner idea that is one of my personal favs!! So sorry for the way I tried to pronounce zucchini….. anyway…. Greek Sheet Pan Chicken Dinnaaaaa 🍽️🇬🇷 Recipe Inspired By @downshiftology! Olive Oil Lemon Juice Dijon Salt Dried Oregano Dried Thyme Lemon Pepper Dried Parsley Garlic Powder Dill Red Wine Vinegar Chicken Thighs (bone in, skin on) 2 Zucchinis (sliced in half lengthwise and then cut into half moons) 2 Bell Peppers (seeded and cut into squares) 1 Red Onion (sliced into wedges) Grape Tomatoes (whole) Kalamata Olives Feta Heat your oven to 425 and prepare a nonstick baking sheet. While your oven preheats, make the marinade. Whisk together the olive oil, lemon juice, Dijon, salt, oregano, thyme, lemon pepper, parsley, garlic powder, dill and red wine vinegar. Place your chicken thighs in a baking dish or bowl and pour 2/3 of the marinade on top of the chicken. Make sure it’s well coated. Marinate for about 20-30 minutes. While the chicken marinates, cut your zucchini, bell pepper and onion. Then arrange those the tomatoes on your baking sheet. Add the chicken thighs to the baking sheet around the veggies and drizzle the rest of the marinade. Place in the oven and bake for 20-25 mins. After that time, remove it from the oven and add your olives and feta and then place it back in the oven until veggies and chicken are fully done! Enjoyyyyyyyy! *Chicken is done when its internal temperature reaches 165 degrees. #dinnerideas #sheetpandinner #easydinners
If you like stir fry you have to try this one! It’s giving I swear!!! Chicken and Broccoli🥦 Stir Fry 🤤 Chicken Breast Avocado Oil Broccoli Onions— Sliced Mushrooms— Sliced Salt Pepper 2c Soy Sauce 1c Chicken Broth 2 tbsp Sesame Oil 2 tbsp Light Brown Sugar 2tbsp Corn Starch Ginger Minced Garlic Black Pepper Salt Cut up your mushrooms, onions and broccoli (make sure to rinse both the mushrooms and broccoli) and set aside. Combine all of the sauce ingredients in a bowl and whisk to dissolve sugar and cornstarch. If your chicken broth was in the fridge, heat it up a little because it will dissolve easier! Cut chicken into chunks and season with salt and pepper. Heat a skillet or wok over medium heat (I love my wok 🥹) and add some oil. Add chicken in a single layer and let sit for a minute or 2 and then stir fry for another few minutes until golden brown and cooked through (chicken is cooked when its internal temp reaches 165!). Transfer to a plate/bowl and cover. In the same wok, add more oil and then the broccoli, onion and mushrooms. Stir fry until the mushrooms and broccoli are softened and then reduce the heat. Stir the sauce again to make sure no clumps formed, and then pour it all over the veggies. Simmer until the sauce is thickened and then return the chicken to the pan and stir again until heated through. Taste and add more soy sauce and anything else if needed! Serve over white rice & enjoy 🙂
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