Gluten free entree

925K views · 7.6K reactions | CRISPY CHICKEN TENDERS 4 pcs chicken breast (about 1 kg) cut into strips 1/4 cup milk 2 tbsp cornstarch 2 tbsp flour 1 tsp salt 1/2 tsp gnd black pepper 1 tsp paprika 1-2 tsp garlic powder 1/2 pc chicken broth cube 1 pc egg 3-4 cups panko breadcrumbs 1 tsp dried parsely 1/2 tsp salt Tartar Sauce: 1 cup mayonnaise 2 tbsp lemon juice 1 tsp sugar 1 tsp parsely 2 tbsp pickle relish Pinch of salt Gnd black pepper | Hungry Mom Cooking | Hungry Mom Cooking · Original audio

Citrus Glazed Ham | Easy main dish for the Easter holiday! | PRINT the recipe: https://www.wyseguide.com/citrus-glazed-ham/ Want one of the easiest recipes for the upcoming Easter holiday? Well, this recipe is the... | By Wyse Guide | This citrus glazed ham can be the centerpiece of your Easter table this year. It's super easy because guess what? The ham is doing all the work. We're making a really quick glaze that's going to come together in seconds that taste amazing. It's going to give you this ham so you can serve it to all your friends and family or anyone you want. Let's go. When it comes to spring meals, Easter meals, usually ham is the go-to choice. It's like an old traditional standard. So, it's not that you have to but if you're choosing to do a ham, what is great about them is they can be very easy which is what this citrus glazed ham is all about. We're taking great flavors. We're going to make a glaze out of marmalade, dijon mustard, some citrus, of course, some fresh rosemary but the important part first to start with is a ham. A good ham is not scary. I always look for a good bone in ham. You can get a spiral cut. Personally, I like going with ones that aren't so can slice them how I want to myself. Spiral cut can be they're precut but I don't actually think it's easier. So what you have to start with on a ham because it's already cured but it's heating it up. So what we're going to do is put our ham in that cut in down and you can see it's just that beautiful kind of more presentation side of the ham. So what we want to do is I'm not going to put anything in there. You can see that there's no anything. It will draw some of its own juice. I am going to cover it with foil. So what we're going to do is trap in all of that moisture and we are just going to put in the oven and let it slowly roast and come up to temperature. It's not about roasting traditional meats like we do for browning or anything. What this does while we're roasting is just heat the meat. That's really what we're going to do and as we get towards the end, we're going to talk about how we make our glaze than how we glaze it so you can have a easy, perfect ham that is not dried out. No one wants to dried out ham and everyone's going to really think you are the best when it was super easy. I pulled the ham out. I like to do it about 10degrees under its finished temperature. Let it sit because what I did was turn the oven up and now we're going to make the glazed and we'll finish again in the oven to get a little bit more caramelized with the glaze. So, super easy. We're going to start with orange marmalade. You can use any jarred variety you like and that's the best part. Now, I have it with apricot too but the orange is really what's important here. We're going to put in a little bit of Dijon mustard. These flavors just become the sweet, tangy offset to that rich ham because ham is kind of rich when you think about it. Give that smoked flavor with it and I'm taking a lemon orange. Gonna cut them in half and we're going to put the juice right in there. So, you can imagine, this is a caricara orange so it has that gorgeous interior that almost looks like a grapefruit but is in fact an orange. You can imagine those bright flavors and how they're really going to work with that rind that's in the marmalade already which to me is such a beautiful moment and it just brings this citrus pungency that to me, you just can't, you can't go wrong with. So, we want the lemon in there too which that lemon has such a beautiful bright flavor and then to finish this I want a little herbal note so we're going to put in some chopped rosemary that I have over here I do think fresh rosemary in this instant makes a real difference for the flavor so we're going to put it right here put it in you can see we're just stirring with the whisk and what this does now just needs to heat up and come to a simmer so it binds everything together but look at that beautiful color but also it smells amazing so we're going to bring this on to a simmer then we're just going to pour some on the ham we're going to finish glazing it's a beautiful thing I this has been simmering just for a couple of minutes which is all you need and really you can see it thickens maybe slightly but it just brings it all together but it smells so good what I want to do now is just brush it on so what I did was I drained you can see the ring here that line from where some of that water from the ham goes I reserved it set it aside just for presentation reasons just so it's not a pool of liquid in the bottom but that's normal for a ham so what I want to do is brush this all over now any of the excess is served as a sauce with it but there is some sugar obviously in here because we're using that marmalade which is like a jam so it has a lot of sugar and what it does in the oven since I cranked up the heat is it's going to caramelize it's going to begin to darken get some of those beautiful kind of brown bits on it and that's what I want I want it to do that because it almost makes a little bit of a crust on it which I think is good because ham on its own it is what it is you don't really change a ham you don't change the flavor there also taste like a ham. You can over bake it so it gets dry but it glazed well. It can give it a little bit of extra moisture. Gives it a little bit more flavor and a better presentation. That's really what we're going after here. I'm just making sure to glaze it really well. Now, I'm going to pop this back in uncovered until it's done. Isn't this a beauty? It gets caramelized. You start to get those darkened bits on top. That's what I love that skin is getting gorgeous and it's ready to go. So, you always want to let any meat sit out of the oven for you know, at least like ten 15 minutes before you really start carving it just so it redistributes its juices but then you can serve it up however you want now if you have a spiral cut ham obviously those are a little bit more predetermined for you I'm just going to take a piece off right here I love the outside layer but look how beautiful that is it's moist it's beautiful it's delicious it's probably a little big for music all in my mouth at once but I want to try it with the sauce because as you can see I put that sauce right in a little dish so you can you know just have some and enjoy it but look at this. Look at that sauce with it. I love this. This is actually a refresh from my website I've had on there for years. It's one of my favorites because ham on its own has a delicious smoked flavor. This just enhances it. You get that sweet, get a little bit of that rosemary coming through. It's that perfect accompaniment and it's perfect for your Easter tables or just anytime you want to have something a little bit special. So, that's what I hope you do with this. I hope you share this around so other people can see how easy it is to make something for your meal that is special, maybe out of the ordinary but doable. Check my website, Wise Guide. com for this recipe and anything you want to go with it. Enjoy.

554K views · 8.9K reactions | Crockpot Ham recipe #slowcooker #crockpot #hamrecipe #easyrecipe #applepieham ##eastersunday | Good Vibes Cooking | Good Vibes Cooking · Original audio

Fearless Dining - Gluten Free Recipes

Loaded Taco Squares Casserole | PRINT the recipe: https://www.wyseguide.com/loaded-taco-squares-casserole/ A few years ago, I shared my recipe for taco squares, which I always used to... | By Wyse Guide | Taco Squares are one of my favorite quick casserole and this is a loaded taco square because it's using all these ingredients to make one delicious casserole that you can make your own with whatever toppings you want. Let's put it together so you can have one too. Casseroles are a Midwestern treat and let me tell you something, if you're not used to casserole, you're about to get used to one of the best ones and what I mean is, it's super simple. It's all kind of thrown together and then makes a beautiful presentation because you can do whatever you want with this Taco Squares. So, I have a traditional Taco Squares casserole, one I grew up with on my website. This is a loaded taco squares. I've heard so many of you tell me the things you like to add to it that I'm taking a mixture of things I like to add to it and kind of making my own over top version that I really like. So, it has the same process. Really what this is is kind of like a ground meat taco made into a casserole with tortilla shells somewhat as layering kind of like a lasagna and what we're going to start with is ground beef. What I want to do is just have it start cooking. We're going to add spices to it. We're going to add some more flavor obviously every step of the way but what we really want to do here is just start browning it and break it up into small pieces til it's fully cooked. The meat is just about all browned. I like it to get a little bit of crust on it if it can and you know the big thing with beef is there's different percentages of how lean they are. So I usually use one that's closer to 90 just because that's what I prefer. If you use one that has a lot less so if it's at 85% or even an 80. It's going to have more liquid with it when it's done and that's fine. You just might want to drain it off. So what I'm doing now is I've broken my pepper down which I usually like to cut off the top and the bottom like this and then break it down into planks. This is just how you get more of an even dice. It's not that you have to. It's once you start kind of getting used to what works for you, I just find that's what's best and this to me is one of a quicker way and what we want here is the whole point when you're chopping anything, dicing things up is to have somewhat of an even size so it cooks at an even rate. I'm using a red one because I don't like green bell pepper, never have but red actually does add more color to this which I like and yes, I use the top and the bottom even though I cut them up separately. I just find it easier to chop them separately like this as opposed to with the whole piece like you do sometimes. So, that's the point here is you can make it your own. If you are someone that has green pepper on hand or if it's summer, you're making this and you have peppers in the garden, maybe even some anaheim chilies or some poblano. You can totally do that. Make it your own. I also have some garlic here that I chopped up. I always probably put extra garlic in because look, I grow my own garlic and I have beautiful large cloves of garlic and I use the whole thing. So, it really adds up multiple cloves even though I'm doing one. So, what I'm going to do now is take all of these things. We have peppers, we have onion, we have garlic, and I'm going to now let them just cook with some of that beef. Now, you can see mine does not have a lot of residual liquid like none. So, if yours does, you know, remove that but then add in these and let them start just getting soft and just beginning to cook. The vegetables which are just, you know, those onions and those peppers have cooked just a little bit. They're starting to soft and turn a little translucent. So, now what we can do is make sure we season season every step of the way. Like, you know, the salt we're adding to a dish. If you season along the way, you're going to add less salt in the end and it's well seasoned at every layer. We're also going to add in now our chili powder and cumin. So, these two together create some of the best just simple flavors. It's one of those things you just always have on hand and it's one of those more nostalgic Midwest taco flavors when you add those two together because you know what? Growing up, that's all we had. That's all we knew to have on those taco flavors. So, it's that really ground meat taco. So, once you stir that in, I like to bloom them in any of that hot oil that's in there from the meat. I'm going to add in some flour. So, this is just going to overall once we add the final ingredients, tighten it just enough and let it cook for about a minute or two. The point of the flour is just to cook out that raw flavor and make sure it's evenly coating. So, you know, you stir it for about a minute. You're going to notice the smell changes a little bit. It starts to cook. That's what you want. It even creates a little bit more of like a paste-like layer on the bottom of the pan. That's perfect. So, now we can do is add all the other components. So, this one's loaded. It's really kind of just increased with flavors. We're going to add some beautiful hatched chilies or green chilies that are from a can. Pantry staples again, super important here. Casserole should be pantry staples. We're adding some corn. I always use my homegrown but frozen sweet corn. We freeze it to preserve it. Add in some sweet corn. You can do canned also. Black beans that have been drained because that's you know, the best texture you're going to get from them but they have more protein but they also have that creaminess which I really like and then some diced tomatoes and I am doing the fire roasted so you see those little bits of black char that's flavor right there so I'm going to do a stir this all together and really let it come to a simmer the filling has come to a simmer and you just let it simmer for a little bit let it cook it kind of tightens up that flour activates everywhere that's really what you want so this is honestly somewhat like a lasagna but it's easier because we're working with just a couple things I always put a small amount in the bottom just like I would with lasagna I always this creates an easier layer for getting out those pieces because what we're going to cut this in pieces once it bakes. So, a small amount creates kind of like this aggregate little area between the pan and that first layer which I think works really well. So, we're taking corn tortillas. You could char them on the stove if you want to. I have done that. You could also just knot and you can just layer them. Do what works for you. You know, this is this is a casserole. You gotta do what works for you and what's great is if you want to, you can make this ahead. I'm just layering them here. You can make this ahead, put it in the fridge. So, when you get home after work, you could pop it in the oven. It will take a little longer coming from the fridge because that will be cold obviously. I go up aside just slightly you can see very very slightly it just creates a better little layer to cup all that filling that we're going to put into it and so now I'm going to put in half of the filling which yes is a lot but it's two nice generous layers of that filling and this is the best part so some of it obviously is going to soak into those corn tortillas that act almost like a noodle but not and then the rest of it is going to be just this hearty filling which we're making like I said very loaded with all those other ingredients here we've added and I'm putting out into an even layer you don't have to be perfect but at the same time you do have to be perfect so what we're going to do is now have one simple quick layer too of some cheese I think a little bit of cheese on it in between those layers really just kind of brings home well it's a casserole so if it didn't have a lot of cheese it really wouldn't feel right with it and I always shred my own cheese I think it is creamier I like the texture better when you shred it yourself and I think that's really just best so we're putting that right in between going all the way out and then just repeat these layers followed by the cheese I'm getting my last bit of cheese just to sprinkle on top and now we're going to bake this of course right in the oven and what we're going to do is make it so it bubbles all the way throughout even though it's all cooked you want those tortillas really start soaking in all that beautiful excess liquid that could be there but also you want the cheese to melt fully into the middle it's a nice big casserole so I'm going to let it bake then we're going to talk about toppings as you can see this came out of the oven you want to let it get really bubbling throughout let that cheese melt you can always put the broiler on for a few minutes at the end anytime you see brown cheese that's happens that's how you really get that nice crust on it and then you want to let it cool for just a little bit to kind of tighten back up and you can slice and serve what's great about this is this is really good for leftovers because to me personally and this is you know what make it your own do whatever you want I like to make it more into a taco salad of sorts so I like to use this is kind of almost like a haystack like this is the center with the meat that filling and then you can embellish it however you want so leftovers I mean imagine pulling this out and having some of your favorite on it. So, I'm trying to slice it up nicely as nice as you can but you can see over here is I have some of the things I would put on it. I've chopped lettuce, I've avocado, I have sour cream, you can put salsa, you can put hot peppers. The sky honestly is the limit here because everyone likes tacos differently at home especially like the ground meat ones we're kind of talking about. So, make it your own. Now, the first piece, this is where you kind of just have a prayer and say come out nice please and there we go. It's beautiful. That's what I love. It looks great. It smells great. You can see what I mean by the layered kind of lasagna-like effect it can have. That's the best part is those layers really come together and it smells so good. So, like I said, I would always have it with lots of lettuce personally. I would pile that on. Avocado to me is a must. Anything I'm going to have is going to have that creamy richness of it. I love sour cream. You can do it all but really the point here is to know how it actually is just by itself too. So, it's hot, it's steaming but the things I do, my tongue doesn't even notice anymore. I'm going to sit here and eat it. I love it. It's homey. It's cozy. It's simple. It's straightforward. It's exactly what you see. It's that ground meat mixture with the corn, the beans. Get the layers in there of the tortillas that act as a noodle but they have that corn tortilla flavor. If you don't love corn tortillas, you could do flour. The texture of a flour gets more soggy. I like the texture of the corn tortilla and I like the flavor it gives. The melted cheese on top, make your own with whatever you want so you can have it too. As always, I hope you share these videos around because it helps hopefully you but other people see how easy it is to make good food at home. If I can do this, anybody can do this. I grew up on this for a reason and I hope you can do the same. Check my website, Wyse Guide. com for this recipe and all my others and until then, enjoy something good. That's the point of food.

13M views · 113K reactions | 3-Ingredient Chicken Patties 🐔🔥🙌 | Keto Snackz | Keto Snackz · Original audio

Why have we not known about this! 🤯😍 | Why have we not known about this! 🤯😍 | By John Nonny | Alright, so apparently we've been making KD wrong our whole lives. Are you kidding me? How? Are you kidding me? So I guess you're supposed to start with the noodles and then add the water. What? Not the water first? And you only put enough to cover the noodles. Now, you add the cheese. You don't even turn this on yet. So weird, man. Get your cheese ready. Everybody does this. And we start pouring the cheese in and then you start mixing it around. Still haven't turned the heat on. Okay. Put it Apparently, this is the best way to do it because you don't have to strain it or anything. Okay, okay. Just like slow cooks. Slow cooks and it makes it a lot more thick than normal. Then we add two tablespoons of butter. One for each pack. Just salt and pepper. Still haven't turned the heat on. Is that the new way we don't ever turn the heat on? Mix that up. Now we turn the heat on. Okay, nice. Okay, turn that on high and we're gonna bring this to a rolling boil. I hope it's as thick as what we saw. Right. It's the thickest mac and cheese I've ever seen in my life cuz now you gotta wait for way longer. Okay, you gotta keep mixing it or else it's gonna stick to the bottom of the pan. Okay, okay. You can just feel this getting much thicker already. Really? Okay, I'm kinda surprised right now. Really? Yeah. Already? So, you gotta keep mixing it until all the water have evaporates. Oh dude, this is getting so thick. Really? Yeah, man. Is it, is it rolling, boiling? Do we turn it down yet? Not yet. It's not. It's not. Yes, it is. I just had to stop stirring. Now, apparently, you don't throw a lid on here. No lid. You just gotta let the steam out. It's already the thickest bro. That's so thick. Guy, we're just gonna make cheese. We're gonna make one big brick of mac and cheese. Look at that. That looks so good. You could be done right here if you want it but we're gonna go a couple extra steps and you're gonna appreciate this. Wait til you see the ending here. Dude, look at that. Bro, this is already come along so nice. Wow, man. TikTok is crazy for this. Man, do we have any cheesy jokes? That was a piece of cheese lands on me. Now, we're gonna make it even creamier by adding, you guessed it, creamed. Don't wanna overdo it here. Oh, man. Just enough. Yeah, that's good. That's a perfect amount. Bro. Bro, this is how thick that's gonna be. This is way way better. One more step here and this is what makes it even more creamy. So, you wanna add some real cheese now. Oh, snap. Some real shredded cheese here. Not too much. There's already a lot of cheese in here but just enough to make it more thick. This is gonna be the best mac and cheese I've ever had in my life. Hundred percent. Hundred percent, right? 100% and the easiest to make. This looks like homemade mac and cheese, man. It won't even come off the spoon. It's so thick. Oh my gosh, bro. Look at how thick that is, man. It won't even come off. Let's go. Dude, that's the thickest Katie I've ever seen. Alright, cheers. Cheers, dude. Oh my god. That's amazing. Yeah, I mean that's just craft dinner times ten. Craft dinner on steroids. Try that.