Texas Roadhouse butter

Never have I had such a delicious spread for a dinner roll. The unique flavor takes butter to the highest level. It's a spread, not something you would want to slather on your potatoes, but wonderful on bread or dinner rolls. It makes a large batch so for just the two of us I only make half the recipe. It keeps a long time in the fridge and can be frozen as well. Soften on the counter to room temperature, do NOT thaw in microwave or you will have soup, not a spread.

Texas Roadhouse butter

2 sticks of softened butter 

1 cup powdered sugar

1 cup honey

2 tsp cinnamon

Mix together to the desired consistency. Serve.

Crockpot hash brown casserole

1 lb ground beef
1 small onion chopped
3 to 4 cups O Brian hash browns
1 can cream of mushroom or cream of chicken soup
3/4 can of milk
2 cups cheddar cheese

Brown beef and onion, place in bottom of greased crock pot. Top the beef with the hash browns.
Mix soup, milk and cheese and pour over the hash browns. Place cover on crock pot.

Cook for 6 to 8 hours on low or 4 to 5 on high.

Power Air Fryer Oven Chicken

Power Air Fryer Oven Chicken

chicken pieces

choice of seasoning

olive or canola oil

foil

tongs

paper towel

wire rack

cookie sheet or jelly roll pan

Crispy chicken in a power air fryer oven is amazing and pretty easy to do as well. I really really dislike baked chicken, but this is the best "baked" chicken I've ever eaten.

After some dealing with the messy bottom tray I finally got wise and now cover it with foil for easier clean up. We all like easy. After all cooking is just one of the many chores in a day, why not make it a little easier.

So first off, cover the bottom drip pan/tray with foil. Secondly set the chicken pieces on paper towel to dry. Once the chicken has been patted dry as well, put it in a large bowl and drizzle about 1 or 2 Tablespoons of oil (depending on how many pieces) over the chicken. Mix well. I use a tongs to toss the chicken in the oil. Place on a wire rack  that sets in a pan, sprinkle with your desired seasonings. I use onion salt and all season salt. Turn the pieces of chicken over and sprinkle the other side. Let set for at least 10 minutes.

Transfer the chicken pieces to the racks of the air fryer oven using a tongs. I make 6 pieces of chicken, placing three pieces on each of two racks.

Place the racks in the oven, using the bottom and center positions. Close the door, set the temp to 375º for 25 minutes for dark meat, 20 for white meat. After that time has past rotate the racks bringing the bottom one to the center and the center rack to the bottom. Setting the oven for 375º at the required time again, after closing the door.

Once the chicken is done, unplug the oven and leave the door open to cool down for clean up. Once the chicken is plated, I like to put the racks in hot soapy water while we eat. It makes cleaning them a snap.  

Enjoy!!!!

Turkey meatballs and gravy

1 lb. lean ground turkey

1 1/2 cups seasoned cornbread stuffing

1/2 cup chicken stock

1 small onion finely chopped

1 stalk chopped celery

3 TBL chopped fresh parsley or 1 Tbl dry

2 eggs

2 cloves garlic minced

salt and pepper to taste

2 TBL olive oil

Herbed Gravy

12 oz container McCormick Simply Better Turkey Gravy

1 tbsp chopped fresh herbs thyme, rosemary, sage, parsley or 1/2 T dry herbs

pepper to taste

Preheat oven to 400F degrees.

Line a baking sheet with parchment paper and set aside.

Place stuffing in a resealable Ziploc bag and crush lightly with a rolling pin or mallet. It will be about one cup of crumbs

In a large bowl, combine stuffing crumbs and chicken stock and stir to combine.

Mix in onion, celery, parsley, eggs, garlic, salt, and pepper.

Add ground turkey and mix gently just until combined.

Use a cookie scoop to scoop out mixture. Use your hands to gently form into a ball and place on prepared baking sheet.

Drizzle with olive oil. The cookie scoop keeps the meatballs uniform in size for even cooking.

Bake for 20 minutes  until cooked through.

Herbed Gravy

In a small bowl, combine gravy, herbs, and pepper.

Heat according to package instructions.

Serve with meatballs and mashed potatoes.

Recipe and photo adapted from Mom on timeout.

Parmesan Chicken with noodles

6 ounces extra-wide egg noodles

   desired amount of leftover roasted chicken

1 cup frozen peas

4 cloves garlic, minced, or 2 teaspoons bottled minced garlic

1 3/4 cups whole milk or light cream( I use half and half and 1% milk)

1/2 slice white or wheat bread

3/4 cup shredded Parmesan cheese

2 tablespoons butter, melted

Preheat oven to 450 degrees F. In a Dutch oven bring 6 cups salted water to boiling; add noodles. Cook for 10 minutes or until tender; drain.

In a saucepan combine chicken, peas, garlic, and whole milk (I use half and half and 1% milk); heat through. Cover and keep warm.

In a blender or food processor, process bread into coarse crumbs with several on/off turns. Transfer to a small bowl; add 1/4 cup of the Parmesan cheese and melted butter.

Stir noodles and remaining Parmesan cheese into hot chicken mixture. Heat and stir until bubbly. Divide among four individual casserole dishes. Top with the bread crumb mixture. Bake  until top begins to brown.

Carmel PuffCorn

1 Package (9 Ounces) Puffcorn (I Used Old Dutch)

1 cup Butter (not Margarine)

1 1/4 cup Brown Sugar

2/3 cups Light Corn Syrup

1 teaspoon Baking Soda

Preheat oven to 250º.

Pour the puffcorn into a large roaster pan.

Combine butter, brown sugar, and light corn syrup in at least a 2-quart sauce pan. Cook on medium heat until mixture has melted, about 4 to 5 minutes. Once mixture has melted, add the baking soda. Stir until combined. This will foam up a lot.

 Pour the caramel mixture over the puffcorn and stir until well coated.

Place in oven for 45 minutes, stirring  every 10-15 minutes.

Remove from oven, pour onto waxed paper and break apart. Let cool and then break into individual bites.

Enjoy!!