Crispy Panko Chicken Cutlets

Boy, the simple flavors of these Crispy Panko Chicken Cutlets are so good! It’s the Panko bread crumbs that do it. Give the recipe a try.

 

Just a hint of onion and garlic make these breasts turn out perfect….tender, moist and juicy with a nice crispy coating.

Just what you need when you are in a hurry for a weeknight meal. You won’t go wrong with this quick and delicious recipe.

There is nothing that even a beginning cook could mess up with this. The secret (if there is one) is not to overcook the chicken or it will be dry and tough.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Crispy Panko Chicken Cutlets
Print
Crispy Panko Chicken Cutlets
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Really crispy, crunchy chicken cutlets are hard to beat!

Course: Main Course
Cuisine: American
Keyword: Crispy Panko Chicken Cutlets
Servings: 4
Calories: 365 kcal
Ingredients
  • 4 boneless skinless chicken breast halves
  • 3/4 cup flour
  • 1/2 teaspoon  Granulated Onion
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
  • 3 eggs lightly beaten with 1/3 cup water
  • 2 cups panko breadcrumbs
  • vegetable oil
Instructions

  1. Using a Meat Tenderizer, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.).

  2. Combine the flour, onion powder, garlic powder, salt, and pepper in one mixing bowl. Place the egg and water mixture into another mixing bowl. Put the Panko bread crumbs into a third bowl.

  3. Dredge chicken with the seasoned flour and pass through the egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.

  4. Now completely cover the chicken breasts with Panko crumbs, pressing crumbs down gently if needed.

  5. Heat the oil in a cast-iron frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.

 

Enjoy!

Up Next:

Easy Baked Chicken Parmesan

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe by TasteTester
Photo by gailanng

Follow me

Paula Deen’s Mac and Cheese

Paula Deen’s Mac and Cheese is real man food…..not your usual “out of the box” kiddy food! Paula puts more cheese in hers and I prefer it.

 

And of course, it has butter! I wouldn’t expect anything less from Paula.

I think Paula and my Mom musta’ known one another in the past. This is the same method my mother used when she made mac & cheese.

Great taste and easy to make. Give it a try. I don’t think you’ll be disappointed!

How To Make Paula Deen’s Mac and Cheese

Making Paulas Mac and Cheese couldn’t be easier. The one thing you need to pay attention to is cooking the pasta.

The cooked pasta needs to be al dente since it gets additional cooking when the dish is baked in the oven.

Once you have the pasta cooked, the balance of making the dish is just to mix it with the other ingredients and pop into the oven.

The one thing you need to be cautious about is over baking.

When baked properly, the dish will still be slightly loose when it comes out of the oven.

Let it sit for 10 minutes or so and residual heat will finish it up and it will become more solid and spoonable!

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Paula Deen's Mac and Cheese
Print
Paula Deen's Mac and Cheese
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

Paula Deen's Mac and Cheese is loaded with lots of cheese and, of course, butter!

Course: Side Dish
Cuisine: American
Keyword: Paula Deen's Mac and Cheese
Servings: 6
Calories: 325 kcal
Ingredients
  • 3/4 lb elbow macaroni
  • 3 cups shredded sharp cheddar cheese 10 oz.
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 cup milk
  • 4 teaspoons unsalted butter cut into small pieces
  • salt
Instructions
  1. Preheat your oven to 350 degrees. Lightly butter an 8x12" baking dish.
  2. In a pot of boiling salted water, cook the macaroni until al dente. Drain and transfer to a bowl.
  3. Add two cups of the cheese to the bowl and toss until melted.
  4. In another bowl, whisk the eggs with the sour cream. Add the milk, butter, and 1/2 teaspoon salt.
  5. Stir the mixture into the macaroni and pour it into the prepared baking dish.
  6. Sprinkle the remaining cheese on top.
  7. Bake for 35 minutes, until bubbling and cheese is melted.

Tips and Tidbits About Paula Deen’s Mac and Cheese.

If you like a little more bite add some Parmesan and Asiago cheese to the mix. Adding some diced green onions gives more flavor and texture.

You can also make a light version, it works quite beautifully! Use skim milk, egg substitute, fat-free sour cream, and butter substitute.

It’s honestly really hard to tell the difference! Just don’t tell Paula.

 

Up Next: 

Cheesy Ham and Broccoli Bubble Up Bake

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one By KathyP53
Photo by Mikey and Ev

Follow me

Ruby Tuesday’s White Chicken Chili

Ruby Tuesday’s White Chicken Chili is great stuff. Before this recipe I thought chicken chili was an also ran. Real chili had to be beef! How wrong I was.

Ruby Tuesday's White Chicken Chili

It has a little bit of a kick too. Just like I like.

I’ve never had it at Ruby Tuesdays but some of my friends that have said this is even better than theirs. Maybe I should check out Tuesdays and see for myself.

Even if you haven’t had Ruby Tuesday’s version make up a batch of this for your family. My bet is you won’t miss Tuesday’s at all.

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Print
Ruby Tuesday's White Chicken Chili
Ingredients
  • 6 cups chicken stock
  • 1 lb great northern bean soaked in water overnight
  • 2 medium onions chopped
  • 6 cups chicken diced cooked
  • 2 jalapeno peppers seeded & diced
  • 2 chili peppers diced
  • 1 1/2 teaspoons oregano
  • 2 teaspoons cumin
  • 1/4 teaspoon cayenne pepper
  • 2 garlic cloves minced
  • 1 cup salsa
  • 1 tablespoon vegetable oil
  • 1 pinch salt to taste
Instructions
  1. Simmer the beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add the chicken and salsa.
  2. Saute the peppers, spices, and the remaining onions and garlic in the oil and add to the chili.
  3. Simmer for one more hour and serve it up.
  4. Garnish with sour cream, Monterrey Jack cheese and fresh chopped cilantro.

More recipes you might enjoy.

Cabbage Patch Soup
Southwest Shrimp and Corn Chowder
Hearty Hamburger Soup

Based on a recipe by cooked 4_6
Photo by Jenn22

Follow me

Paula Deen Southern Fried Chicken

Look out KFC and a big thank you to the queen of southern cooking Paula Deen for this Paula Deen Southern Fried Chicken. The best I have ever made!

 

I’m not saying this tastes like KFC–only that you won’t be doing business with them anymore.

It has a nice, savory flavor and a coating that has just the right amount of crispiness.

Although it calls for what seems like a lot of hot pepper sauce, it’s not spicy at all like I thought it might be.

Give this recipe a try and you’ll be saying “Goodbye KFC”.

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Paula Deen Southern Fried Chicken
Print
Paula Deen Southern Fried Chicken
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

Give this recipe a try and you'll be saying “Goodbye KFC”.

Course: Main Course
Cuisine: Southern
Keyword: Paula Deen Southern Fried Chicken
Servings: 4
Calories: 395 kcal
Ingredients
  • 2 lbs cut-up chicken
Sauce mixture
  • 4 eggs
  • 1/3 cup water
  • 1 cup hot sauce I use Louisiana Hot Sauce, Tabasco might be hotter
Seasoning blend
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons fresh ground black pepper
  • 1/4 teaspoon garlic powder
Dredging mixture
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
Instructions
  1. Heat peanut oil in a Deep Frying Pan to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
For the sauce mixture:
  1. In a medium-sized bowl, beat the eggs with the water. Add hot sauce and whisk together well. Pour this mixture into a large plastic zip-top bag.
For the seasoning mixture:
  1. In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
For the dredging mixture:
  1. In a another bowl, mix the flour, baking powder and 1/4 teaspoon salt.
  2. Rinse and pat dry the chicken pieces with a paper towel. Cut the breast pieces in half across ribs. Sprinkle the chicken generously on both sides with seasoning blend.
  3. Drop a few chicken pieces of chicken into the bag of sauce mixture and squish around to coat thoroughly.
  4. One piece at a time, roll the chicken in the flour mixture and drop into the hot oil. Don't crowd the chicken pieces--I cook about half the chicken at a time.
  5. Fry the chicken until brown and crisp.
  6. Drain on paper toweling.
  7. The dark meat will take about 14 minutes, white meat about 10 minutes.

 

Enjoy!

Up Next:

Alton Brown’s Buttermilk Fried Chicken

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe adapted from one by By Sharlene~W
Photo by Gailanng

Follow me

Old-Fashioned Date Bars

Here’s a simple treat. Old-Fashioned Date Bars! Simple to make, simple to serve and simple to eat. But they are also a delicious one; especially if you love dates in any fashion like I do.

Old-Fashioned Date Bars

They have a soft yet crispy crust with a creamy date, walnut and coconut filling sandwiched between.

The coconut, I think, makes a great addition.

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Print
Old-Fashioned Date Bars
Ingredients
For the Date Filling:
  • 1 lb chopped dates See notes
  • 3/4 cup sugar
  • 1 cup water
  • 1 Tbsp butter
  • 1 tsp vanilla
  • 1 cup chopped walnuts toasted
  • 1 cup coconut
For the Crust:
  • 1 3/4 cups oatmeal
  • 1 cup brown sugar
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 cup butter melted
Instructions
To Make the Filling:
  1. Boil dates, sugar, and water until thick, about 5-10 minutes. Add the butter, vanilla, walnuts and coconut and mix thoroughly.
  2. Set aside to cool a bit.
Prepare the crust:
  1. Combine the dry ingredients and mix well. Add the melted butter and mix until thoroughly combined.
  2. Firmly press half of the mixture into a lightly greased 13 x 9 pan.
  3. Cover with filling mixture.
  4. Top with remaining half of crust mixture. Press lightly.
  5. Bake at 350 degrees for 25 minutes; watch carefully and do not overbake.
  6. Cut into squares when cool and store in an airtight container.

More recipes you might enjoy.

Old-Fashion Oatmeal Pie
No Bake Chocolate Peanut Butter Corn Flake Bars
5 Minute double Layer Chocolate Pie

Recipe based on one by Sue Lau
Photo by Chef*Lee

Follow me

Old-Fashion Oatmeal Pie – Just Like Pecan

This Old-Fashion Oatmeal Pie recipe dates back to the civil war. It seems pecans were in short supply and oatmeal was substituted for pecans in pecan pie.

The results were astonishing.

The oatmeal floats to the top forming a crust and it has the creamy texture and appearance of a real pecan pie.

When you cut into this pie it’s really ooey gooey. Perfect for an ice cream topping. So nice and moist with a wonderful texture.

Give this unusual pie a try and surely it will become a keeper in your recipe file.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Old-Fashion Oatmeal Pie
Print
Old-Fashion Oatmeal Pie
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

This Old-Fashioned Oatmeal Pie was a substitute for pecan pie long ago.

Course: Dessert
Cuisine: Southern
Keyword: Old-Fashioned Oatmeal Pie
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 9 inch deep dish pie crust
  • 4 eggs
  • 1 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup light corn syrup
  • 1/8-1/4 cup melted butter
  • 1 teaspoon vanilla
  • 1 cup quick-cooking oatmeal uncooked
Instructions
  1. Preheat oven to 350°F.
  2. Beat the eggs until frothy. Combine the sugar, flour, cinnamon and salt in a small bowl. Add the eggs and mix well.
  3. Add the corn syrup, melted butter, and vanilla. Mix in the oatmeal.
  4. Pour the mixture into the uncooked pie shell.
  5. Bake for 45 minutes.

 

Enjoy!

Up Next:

No Bake Peanut Butter Pie

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by Steven L.
Photo by Gailanng

Follow me

Olive Garden Tuscan Garlic Chicken

Tuscan Garlic Chicken is a flavorful blend of herb-seasoned chicken breasts served in a white wine and garlic sauce tossed with fettuccine.

 

That’s how Olive Garden’s menu describes this dish.

I admit I’ve never had Olive Garden’s but if it’s better than this homemade version then it’s out of this world. This is incredible!

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Tuscan Garlic Chicken
Print
Olive Garden Tuscan Garlic Chicken
Prep Time
25 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
 

A delicious Italian style chicken dish copied from Olive Garden's Menu.

Course: Main Course
Cuisine: Italian
Keyword: Olive Garden Tuscan Garlic Chicken
Servings: 6
Calories: 395 kcal
Ingredients
  • 1 1/2 cups flour plus
  • 1 tablespoon flour
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 2 teaspoons Italian herb seasoning
  • 3 lbs boneless skinless chicken breasts
  • 3 fluid ounces vegetable oil divided
  • 1 lb fettuccine pasta
  • 1 tablespoon garlic chopped
  • 1 red pepper julienne cut
  • 1/2 cup white wine
  • 1/2 lb whole spinach leaves stemmed
  • 12 fluid ounces heavy cream
  • 1 cup Parmesan cheese grated
Instructions

  1. Preparing the chicken: Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.

  2. Dredge the chicken in the mixture, shaking off any excess.

  3. Saute the chicken in batches, in a large, nonstick, ovenproof skillet -- with enough oil to coat -- over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.

  4. When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.

  5. Preparing the pasta: Cook the pasta al dente (or according to package instructions). Drain and set aside until needed.

  6. Preparing the sauce: While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a saucepan. Add the garlic and the red pepper and cook for approximately one minute. Slowly add the remaining one tablespoon of flour and stir to combine.

  7. Next, add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the Parmesan cheese.

  8. Preparing Tuscan Garlic Chicken entree: Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce, and the extra Parmesan cheese. Serve and enjoy.

 

Enjoy!

Up Next:

Quick and Easy Chicken Schnitzel

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by Impera_Magna
Photo By Karenury

Follow me

Cabbage Patch Soup

This Cabbage Patch Soup is a favorite for any occasion! It’s nice and spicy and warming. Plus it only takes about an hour to make.

Cabbage Patch Soup

This recipe is kinda’ like a Mexican twist on cabbage soup but it’s basic and extremely versatile. You can add any type of spice, any kind of meat, any kind of liquid and it still comes out perfect.

When the weather is damp, cold and foggy, there’s nothing better than a comforting soup for dinner.

It’s great served with a good sharp cheddar cheese. It also freezes very well. So make up and big batch and have some in the freezer for your next soup day!

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Print
Cabbage Patch Soup
Ingredients
  • 2 lbs ground beef
  • 1 cup chopped onion
  • 2 cloves garlic minced
  • 1 cup chopped green pepper
  • 1 6 ounce can tomato paste
  • 3 medium tomatoes chopped
  • 2 tablespoons chili powder
  • 1 teaspoon oregano
  • 1 tablespoon minced parsley
  • 1 15 ounce can kidney beans, drained and rinsed
  • 3 beef bouillon cubes
  • 1 head cabbage chopped
  • 8 -11 cups water
  • salt and pepper
Instructions
  1. In a large soup kettle, brown the beef with the onion, garlic and green pepper.
  2. Add the tomato paste, tomatoes, chili powder, oregano, parsley, kidney beans and salt and pepper to taste. Stir well.
  3. Dissolve the bouillon in 1 cup of water and add to the soup along with cabbage. Slowly add desired amount of remaining water.
  4. Bring to a boil. Reduce the heat and simmer for 1 hour.

 

More recipes you might enjoy!

Italian Sausage and tortellini Soup
Southwest Shrimp and Corn Chowder
Uncle Jim’s Firehouse Chili

Based on a recipe by By jmelyn
Photo by -Carla-

Follow me

Easy To Make Lasagna Spirals

These Easy To Make Lasagna Spirals are a great twist on traditionally made lasagna. Instead of layers it’s in spirals!

Lasagna Spirals

Italian food is a favorite of most everybody and lasagna is most likely at the top of the list.

It’s also a very easy way to sneak in some veggies on your veggie haters!

Freezing for future meals is easy too. You can freeze single spirals for individual servings.

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Print
Easy To Make Lasagna Spirals
Ingredients
  • 12 lasagna noodles slightly under cooked
  • 2 large eggs
  • 2 1/4 cups chopped fresh spinach stems removed
  • 2 cups ricotta cheese
  • 3/4 cup grated part-skim mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh basil
  • 4 cups pasta sauce
  • 1 cup grated part-skim mozzarella cheese
Instructions
  1. Beat the eggs with a fork in a large bowl. Add the next 5 ingredients and stir well. This makes about 3 1/2 cups of filling.
  2. Spread 1/3 cup of filling on 1 lasagna noodle and roll up, jelly roll-style, from short end. Repeat with the remaining filling and noodles.
  3. Spread 1 cup pasta sauce evenly in greased 9 x 13 inch pan. Arrange spirals, seam-side down, in single layer on top of sauce. Spoon the remaining pasta sauce onto spirals.
  4. Cover with foil and bake in 350ºF oven for about 40 minutes until heated through.
  5. Remove and Discard the foil.
  6. Sprinkle second amount of mozzarella cheese over the top. Bake, uncovered, for about 15 minutes until cheese is melted.

Freezes well.

More recipes you might enjoy.

Patti Labelle’s Macaroni and Cheese
Southwestern Taco Casserole
Tex/Mex Rice Casserole

Recipe adapted from one by * Pamela *
Photo by digifoo

Follow me

Cola Burgers – Different & Delicious

Cola burgers? Absolutely! Want a burger just a little different? Something quick and easy to make and absolutely delicious?

If you do I think you’ll really like the slightly sweet, slightly salty taste of these.

They are very juicy and have a very good texture. The cola and French dressing along with the Parmesan cheese really adds a tangy sweetness.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Cola Burgers
Print
Cola Burgers
Prep Time
15 mins
Cook Time
15 mins
 

Cola Burgers are something different and absolutely delicious.

Course: Main Course
Cuisine: American
Keyword: Cola Burgers
Servings: 6
Calories: 295 kcal
Ingredients
  • 1 egg
  • 1/2 cup cola divided
  • 1/2 cup crushed saltine crackers
  • 6 tablespoons French dressing divided
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1 1/2 lbs hamburger
Instructions
  1. Combine the egg, 1/4 cup of the cola, crackers, 2 tbsp. dressing, cheese and salt. Add the beef and mix well.
  2. Shape into six patties.
  3. In a bowl, combine the remaining cola and dressing.
  4. Grill or pan fry the patties, uncovered, for about 3 minutes per side. Brush with cola mixture.
  5. Cook 8-10 minutes longer or until the juices run clear basting and turning as needed.
  6. Serve on buns.

Tips and Tidbits

I hate to fire up my grill just for 10 minutes of burger grilling. So I usually make a double or triple batch of these and freeze the leftovers.

After thawing I wrap in foil and reheat in a 250F degree oven until warm. This reheating method helps keep them from cooking additionally so they stay juicy.

Be sure to use regular ground beef for these. Excessively lean ground beef will dry out more and not have the juicy flavor.

Up Next:

Chicken Fried Steak With Cracked Pepper Gravy

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by Morelhunter
Photo by Pamela

Follow me