Fluffy scrambled eggs

 Fluffy scrambled eggs 

Ingredients

• 6 Eggs
• 1/4 Cup Milk
• 2 Tablespoons Butter or margarine. I use margarine 90% of the time
• 1 Teaspoon Salt (add more or less for taste)
• 1 Teaspoon Pepper
• Fork
• Mixing Bowl
• Stove
• Frying Pan
• Spatula

Instructions

1. To start, you will want to crack your eggs into a bowl. I wanted to make a large batch for my family for breakfast so I cracked 6 eggs to begin with.
2. Next, you will use a whisk to whip the eggs. You want to whip them until all of the eggs break and are mixed well. This might take you several minutes but I promise in the end, it will be worth it!
3. Once all of your eggs are mixed, add the milk, salt and pepper and continue mixing. You want the milk to be blended right into the egg mixture. In the end, it should all look one color
4. Turn your stovetop on low-medium heat and set your frying pan on top. Do not add the butter to your pan until right before you pour your egg mixture into it or you will end up getting an ugly browning on the bottom of your eggs.
5. Add the butter or margarine and once it begins to melt, move the butter around to coat the entire pan and then immediately dump the egg mixture inside. Allow this to cook for about 2-3 minutes until you start to see the edges cook a bit.
6. Take your spatula and gently push the egg mixture from the outside edges inward towards the middle. You will start to see the eggs "fluff" up right in front of your eyes. Continue doing this step until your eggs start cooking and getting nice and fluffy. The secret to these eggs is cooking slow and fluffing the eggs as they cook. Don’t stir them . Fold them.
7. Once they are no longer wet remove them from the heat as they will continue to cook.

salmon with Cajun cream sauce

 

INGREDIENTS

• 4 5-ounce salmon fillets
• 1 tablespoon cooking oil, we like avocado oil
• ⅓ cup heavy cream 
• Minced parsley, to serve

Cajun Seasoning

• 1 tablespoon paprika
• 1 ½ teaspoons EACH: onion powder and garlic powder
• ½ teaspoon EACH: thyme, oregano, salt, pepper, and cayenne 

INSTRUCTIONS 

• Mix the seasoning ingredients together in a small bowl. Reserve about ½ tablespoon of the seasoning then sprinkle the remaining evenly over the top of the salmon. 
  
  1 tablespoon paprika, 
• 1 ½ teaspoons EACH: onion powder and garlic powder, 
• ½ teaspoon EACH: thyme, oregano, salt, pepper, and cayenne 
• Heat the oil in a large nonstick pan over medium-high heat. Add the salmon to the pan, top side facing down. Cook for 5 minutes, or until the side of the salmon that is facing the pan is well-browned (blackened). Flip the salmon over and continue to cook for another 3-4 minutes, or until the salmon is fully cooked. It should reach an internal temperature of 140 degrees Fahrenheit. Remove the salmon from the pan. 
  
  1 tablespoon cooking oil, 4 5-ounce salmon fillets
• Add the cream and the reserved ½ tablespoon of cajun seasoning to the pan. Simmer for about 1 minute, or until the cream reduces slightly. Serve the salmon with the cajun cream sauce poured over the top and a little minced parsley for color. To make it look pretty 😍 

Banana Bundt cake

 

Ingredients

Banana Topping

• 3/4 cup brown sugar
• 5 tbsp butter melted
• 1/2 tsp cinnamon
• 3-4 bananas sliced

Cake

• 1-15.25 oz. box yellow butter cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 1 cup water
• 1-3.4 oz. box banana pudding mix

Instructions

1. Preheat oven to 350 degrees. Prepare your bundt pan by liberally spraying it with nonstick spray and set aside.

Banana Topping

1. Add sliced bananas to the bottom of the prepared bundt pan in an even layer. 

2. Combine melted butter, brown sugar, and cinnamon into a medium bowl and whisk until the brown sugar is slightly dissolved. Pour it over the top of the sliced bananas.

Cake Batter

1. Combine cake mix, eggs, vegetable oil, water and banana pudding mix in a large bowl and mix according to package directions. Pour batter into prepared pan and on top of the banana topping. Be sure to spread into an even layer.

2. Bake in a 350° oven for 35-40 minutes or until a tooth pick inserted into the center of the cake comes out clean. Remove from oven and place onto a cooling rack for one hour {that is a magical number}. After 1 hour run a knife around the edges of the cake. Then invert your Banana Upside Down Bundt Cake onto a cake plate and cool completely. If bananas stick to the bottom of the pan just use your fingers to remove them and place them onto the cake.

3. Store your Banana Upside Down Bundt Cake at room temperature or in the refrigerator for up to 3 days.

Parmesan Crusted Chicken

 Parmesan Crusted Chicken 

Ingredients

• 2 (10 oz each) boneless skinless chicken breasts
• 1/2 cup (2.5 oz) all-purpose flour
• 2 tsp Italian seasoning
• 1 1/2 tsp garlic powder
• 2 large eggs
• 1 cup (2.5 oz) panko bread crumbs
• 1/2 cup (1.5 oz) finely shredded parmesan cheese
• Teaspoon Seasoning Salt teaspoon freshly ground black pepper 
• Teaspoon of garlic powder 
• Teaspoon of paprika 
• 6 Tbsp olive oil- more if needed 
• Lemon wedges and fresh parsley (optional), for serving

Instructions

Butterfly and split each chicken breasts into two portions, making four pieces total. Cover chicken with plastic wrap and pound each piece to an even 1/4-inch thickness with the flat side of a meat mallet.

In one shallow dish add flour, Italian seasoning and garlic powder and whisk to blend.

In a second shallow dish whisk eggs together until blended.

In a third shallow dish toss together panko and parmesan and all of the other seasonings.

Season chicken cutlets with salt and pepper on each side. Then working with one at a time dredge both sides in flour mixture, transfer to eggs and dredge both sides, lift and let excess run of.

Transfer to panko mixture, coat both sides while pressing mixture in to coat well.

Heat 1/4 cup olive in a 12-inch heavy non-stick skillet over medium heat.

Add two breasts to preheated skillet and let cook until golden brown on bottom, about 4 minutes (if needed reduce burner temperature slightly if you find it's browning too quickly). Flip and continue to cook until golden brown on bottom and center registers 165 degrees on an instant read thermometer, about 4 minutes longer.

Transfer to a plate lined with paper towels to drain, leaving oil in skillet. Add remaining 2 Tbsp oil to skillet and repeat cooking process with remaining two chicken breasts.

Serve warm with lemon wedges and garnished with parsley if desired.

Lemon Bundt cake

INGREDIENTS

CAKE

• 3 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter 2 sticks, at room temperature
• 2 cups sugar
• 1 tablespoon lemon zest 1 lemon
• 4 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup milk any but non-fat
• 1/2 cup sour cream - no fat free
• 1 tablespoon lemon juice fresh

GLAZE

• 2 tablespoon  butter melted
• 1 cup powdered sugar
• 1 tablespoon lemon juice fresh

INSTRUCTIONS

PREPARE THE CAKE

• Preheat oven to 325°F .
• Grease and flour the bundt pan.  This is an essential step for properly removing the baked cake, so be sure to do a thorough job.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside.
• In the bowl of an electric mixer, blend the butter until fully smooth.
• Add sugar and beat on medium speed for 1-2 minutes.  The mixture should be light and fluffy and fully blended.
• Add lemon zest and blend.  While still mixing, add the eggs, one at a time, with a few seconds of blending in between each egg.
• While slowly mixing, slowly add about half of the flour mixture, then pour in the vanilla and milk.
• Add the second half of the flour and then the sour cream and lemon juice.
• Blend just until all of the ingredients are well incorporated.
• Pour/scoop batter into prepared pan, using a spatula to smooth the top, as needed.
• Bake 60-70 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs (but no wet batter).
• Cool in the pan, sitting on a wire rack, until the pan is cool (or just barely warm) to the touch - about 1 hour.  Gently use a small spatula to loosen the cake around the center and edges of the pan.  Invert the cake onto a plate, give the pan a good firm tab on the bottom, and then lift up pan.

PREPARE THE GLAZE

• Melt the butter in a medium sized bowl, then add powdered sugar and use a small whisk to combine.
• Add the lemon juice and whisk.  The glaze with thicken as it sits a room temperature, so you can play around with how thick you want it before pouring it over the cake.
• I used a sandwich bag and cut a hole in one corner. And used it like a piping bag.

NUTRITION

Calories: 722kcal | Carbohydrates: 103g | Protein: 9g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 159mg | Sodium: 321mg | Potassium: 128mg | Fiber: 1g | Sugar: 66g | Vitamin A: 1030IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 3mg