SPECIAL LOVELY DISHES FOR DINNER

PARMESAN CRUSTED CHICKEN

Ingredients

2 Boneless Chicken breasts
1/2 cup All-purpose flour
1 1/2 tsp Garlic powder
2 large Eggs
1 cup Bread crumbs
1/2 cup Shredded Parmesan cheese
Salt and freshly ground black pepper
6 tabs Olive oil
Lemon wedges and fresh parsley (optional), for serving

Method

1. Season chicken breasts on both sides with salt and pepper.
2. Combine the Parmesan cheese and Panko breadcrumbs in a one bowl, eggs to one bowl, add the flour and garlic powder in to one bowl.
3. Dredge the chicken in the flour, then the egg and finally press it into the breadcrumb mixture.
4. Add the olive oil and butter to a cast-iron skillet on medium-high heat and cook the chicken for 3-4 minutes on each side until golden brown
5. Serve warm with lemon wedges and garnished with parsley if desired.

GARLIC BUTTER SALMON

Ingredients

4 Salmon fillets, skinless and boneless
1/2 tsp Salt,
1/4 tsp Black pepper
1 1/2 tabs Olive oil
1 tabs Garlic, finely minced
6 tabs Salted Butter,
1 tsp Lemon juice, plus more to taste
2 tsp Parsley, finely chopped

Method

1. prepare the garlic lemon butter sauce. In a small saucepan, melt 1 tsp butter over medium heat.
2. Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in lemon juice.
3. Let sauce simmer until it has reduced by half, about 3 minutes, set sauce aside.
4. Both sides of salmon dry with paper towels, season both sides with salt and pepper.
5. Heat olive oil in a non-stick skillet over medium-high heat.
6. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
7. Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.

RED VELVET COOKIES

Ingredients

1 1/3 cups All-purpose flour
 3 tabs Unsweetened cocoa powder
 ½ tsp Baking soda
 ¼ tsp Salt
 ½ cup Unsalted butter, softened to room temperature
 ½ cup Brown sugar
 ½ cup Granulated sugar
 1 large Egg
 2 tsp Vanilla extract
 2-3 tsp Red food coloring
 1 cup Dark or White chocolate

Method

1. Beat butter, granulated sugar, and brown sugar together until creamy and light, about 2-3 minutes. Add the eggs, vanilla, and food coloring, then beat again, scraping down the sides and bottom of the bowl.
2. Add the flour, cocoa powder, baking soda, and salt, mixing just until combined. Stir in chocolate chips.
3. I highly recommend you cover and chill the dough for 1 hour, as it tends to be stickier than other doughs, thanks to the food coloring.
4. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
5. Use a medium cookie scoop to scoop balls of cookie dough onto the parchment lined baking sheets, spacing them a couple inches apart so the cookies have room to spread. Bake for 10-12 minutes until set around the edges and the cookies are just starting to lose their glossy shine in the centers.
6. Immediately upon removing the cookies from the oven, press a few extra chocolate chips into the tops of each cookie for effect. Transfer to a wire cooling rack to cool completely.

IN CONCLUSION

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