American Food Recipes

What’s a chicken Alfredo?

Chicken Alfredo is basically a spin off from Fettuccine Alfredo. This is basically pasta tossed with butter and cheese which forms a creamy sauce

Keto Chicken Alfredo Casserole is an easy, cheesy low carb meal packed full of chicken, cheese, and cauliflower. It’s the perfect keto dinner solution for feeding the whole family.

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Keto Recipes : Keto Main Courses
Total time: 55 Min; Cook : 40 Min, Prep : 15 Min
servings: 8

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Ingredients for Keto Chicken Alfredo Casserole recipe

14 ounces Cauliflower florets, cut into bite-size pieces
32 ounces Chicken breast
1 teaspoon Onion powder
1 teaspoon Garlic powder
½ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Olive oil
2 cups Keto Alfredo Sauce
12 ounces Shredded mozzarella cheese, divided

Method

Steam the cauliflower. Place cut cauliflower in a microwave safe bowl with 1 cup of water.
Cover with a damp paper towel and microwave on high for approximately 3-5 minutes or
until the cauliflower is fork tender. Don’t overcook!

Drain the cauliflower pat dry with a paper towel. Set aside.

Cut the chicken breast into 1-inch cubes and sprinkle with onion powder,
garlic powder, salt, and pepper.

In a skillet over medium high heat add your olive oil and the cubed chicken.
Cook for approximately 10 minute, or until chicken is cooked through. Set aside.

Preheat oven to 350 degrees F.

In a small pot heat the keto alfredo sauce over medium low heat.
When it is hot add 3 ounces of mozzarella cheese to the sauce and
stir until it is melted and the sauce is smooth.

Prepare a 13×9 inch casserole dish by spraying it with
non-stick spray then spread ½ cup of keto alfredo sauce on the bottom.

Next add half of the cauliflower to the dish making a layer of it on the bottom.

Top with half of the cooked chicken. Let the chicken fill in the spaces
between the cauliflower to fill the dish.

Pour ¾ cup of keto alfredo sauce over the cauliflower and chicken.

Sprinkle 4.5 ounces of mozzarella on top.

Repeat steps using the remaining cauliflower and chicken to make a layer,
followed by the remaining keto alfredo sauce,
and topped with the last of the mozzarella cheese.

Place in oven and bake for 30 minutes, or
until the casserole is warmed through and the cheese is fully melted.

NUTRITION

calories: 459kcal, carbohydrates: 6g, protein: 18g, fat: 41g, saturated fat: 25g, cholesterol: 140mg, sodium: 775mg, potassium: 246mg, fiber: 1g, sugar: 2g, vitamin a: 1444iu, vitamin c: 25mg, calcium: 479mg, iron: 1mg

What is the difference between fry bread and sopapillas?

Fry bread tends to be more dense and flatter than sopapillas; also they are not hollow inside, and sopapillas are puffier. Fry bread is flatter, and tends to be more dense than sopapillas. Fry bread is also larger and round, whereas sopapillas are smaller and usually more square or triangle shaped.

Ingredients for sopapilla Recipe

4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

4 tablespoons shortening

1½ cups warm water

2 quarts oil for frying

Method

In a large bowl, stir together flour, baking powder, salt and shortening.
Stir in water; mix until dough is smooth.
Cover and let stand for 20 minutes.

Roll out on floured board until 1/8 to 1/4 inch thick.
Cut into 3 inch squares.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Fry until golden brown on both sides.
Drain on paper towels and serve hot.

Sopapillas for any occasion. Serve hot with honey, or your own tostados recipe.

Fried okra is made of sliced okra pods coated in buttermilk and dredged in a flour, cornmeal and seasoning mixture. After a quick dip in hot oil, fried okra is ready to eat.

Are ladyfinger and okra the same thing?

There is only one slight difference between okra and lady finger. Both are names for the same plant bearing the two scientific names. "Okra" is used in the United States and the Philippines while "lady finger" or "gumbo" is used as an English name outside those mentioned countries.

Ingredients for Fried Orka Recipe

10 pods okra, sliced in 1/4 inch pieces

1 egg, beaten

1 cup cornmeal

¼ teaspoon salt

¼ teaspoon ground black pepper

½ cup vegetable oil

Method

In a small bowl, soak okra in egg for 5 to 10 minutes.
In a medium bowl, combine cornmeal, salt, and pepper.

Heat oil in a large skillet over medium-high heat.
Dredge okra in the cornmeal mixture, coating evenly.
Carefully place okra in hot oil; stir continuously.
Reduce heat to medium when okra first starts to brown, and cook until golden.
Drain on paper towels.
Fried Orka is ready to serve.

Fish and chips is a popular hot dish consisting of fried fish in crispy batter, served with chips. The dish originated in England, where these two components had been introduced from separate immigrant cultures

Total Time : 45 Min; Cook:35 mins;Prep:10 mins
Servings: 4

Ingredients for Fish and Chips Recipe

4 large potatoes, peeled and cut into strips

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground black pepper

1 cup milk

1 egg

1 quart vegetable oil for frying

1½ pounds cod fillets

Method

Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.

Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).

Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.

Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.

Fry the potatoes again for 1 to 2 minutes for added crispness.

Total Time : 40 Min; Cook:25 mins;Prep:15 mins
Servings: 4

These grilled buffalo chicken sandwiches are smoky and saucy and topped with refreshing gorgonzola slaw and a spritz of lime!

A grilled chicken sandwich is a good source of protein, carbohydrate, vitamins and minerals. It is also healthier than a fried chicken sandwich because grilling uses less oil than deep-frying, meaning fewer calories and fat in the final product.

Ingredients Grilled buffalo chicken sandwich recipe

4 to 6 thin sliced chicken breasts (I slice 3 breasts in half)
1 teaspoon smoked paprika
1 teaspoon garlic powder

salt and pepper

½ cup hot sauce (like frank’s red hot or frank’s buffalo wing)
3 tablespoons unsalted butter
brioche buns, for serving
ranch or blue cheese dressing, for serving

GORGONZOLA SLAW
2 to 3 cups chopped/shredded green or savoy cabbage, or 1 (14oz) bag coleslaw mix
1 large carrot, peeled into ribbons
4 ounces crumbled gorgonzola cheese, plus extra for serving if you wish
3 tablespoons plain greek yogurt
2 tablespoons freshly squeezed lime juice
1 tablespoon olive oil, or avocado oil or another oil you love

Method

Preheat your grill to the highest setting.

For the chicken, I like to use thin sliced breasts because I think they are easier to eat on a sandwich. I usually buy chicken breasts and slice them in half lengthwise.

Season the chicken breasts all over with a pinch of salt, pepper and the smoked paprika and garlic powder.

Heat a small saucepan over medium heat and place the hot sauce and butter in it. Cook just until the butter melts, stirring often. You can also do this in the microwave!

You want the grill heat between 400 and 450 degrees, so reduce the heat slightly if needed. Place the chicken on the grill. Grill for 4 minutes, then flip and grill for 3 minutes more. Brush the chicken with the buffalo wing sauce. Flip, brush the other side, and grill for another minute. You can do this 1 or 2 more times, you want the internal temperature to be 165 degrees F. It may take more or less time based on the thickness of your chicken breast! You can also throw the buns on the grill for 1 to 2 minutes if you’d like.

When the chicken is done, remove it from the grill and brush it with more of the buffalo sauce.

To serve, if desired you can add a little bit of blue cheese dressing or ranch on the bottom of the bun. Top with the chicken breast (or 2, if you’re my husband), then top with the slaw. You can add an extra sprinkle of gorgonzola too! Eat immediately. Yum.