bailey.rd
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Friday 03 July 2026 22:09:08 GMT
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bailey.rd :
Ina Garten’s Summer Pasta+ Cutlets Serves: 6 Prep Time: 10 minutes (+ 4 hours resting, optional) Cook Time: 3 minutes INGREDIENTS: 4 pints cherry tomatoes, halved ½ cup good-quality olive oil ( I use Yayas EVOO use code Bailey10 to save!) 2 tbsp minced garlic (about 6 cloves) 18 large basil leaves, thinly sliced, plus more for serving ½ tsp crushed red pepper flakes 1 tsp kosher salt ½ tsp freshly ground black pepper 1 lb dried angel hair pasta 1½ cups freshly grated Parmesan cheese, plus more for serving DIRECTIONS: In a large serving bowl, combine the cherry tomatoes, olive oil, garlic, basil, red pepper flakes, salt, and black pepper. Cover and let sit at room temperature for 4 hours (optional) to create the fresh tomato sauce. Bring a large pot of generously salted water to a boil. Cook the angel hair according to package directions until al dente (about 2–3 minutes). Drain well. Immediately add the hot pasta to the tomato mixture. Sprinkle in the Parmesan cheese and toss until everything is evenly coated. Garnish with extra basil and Parmesan before serving.
2026-07-03 22:11:49
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bailey.rd :
Viral No Fold Dumplings Serves: 4 Serving Size: ~4 dumplings + dipping sauce Prep Time: 20 minutes Cook Time: 20–25 minutes INGREDIENTS: Dumplings 1 lb ground chicken 4 green onions, thinly sliced 1 tbsp freshly grated ginger 3 cloves garlic, minced 1 tbsp sesame oil 3 tbsp dark soy sauce (or low-sodium soy sauce) ½ tsp white pepper (or black pepper) ½ tsp kosher salt 1 package wonton wrappers Avocado oil spray Dipping Sauce ½ cup low-sodium soy sauce 2½ tbsp rice wine vinegar 1 tbsp sesame oil 2 cloves garlic, minced 2 tsp freshly grated ginger 1 tbsp sriracha 2 tsp sesame seeds 1 green onion, thinly sliced (optional) Optional Garnishes Furikake seasoning Chili oil DIRECTIONS: Make the Filling In a large bowl, combine the ground chicken, green onions, ginger, garlic, sesame oil, soy sauce, white pepper, and salt. Mix until everything is evenly incorporated. Make the Dipping Sauce In a small bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, garlic, ginger, sriracha, sesame seeds, and green onion, if using. Set aside. Cook the Dumplings Lightly spray a large nonstick skillet with avocado oil and heat over medium heat. Scoop about 2 tablespoons of the chicken mixture into the skillet for each dumpling, leaving a little space between them. Cook undisturbed for about 2 minutes, or until the bottoms begin to brown and set. Place a wonton wrapper over each mound, gently pressing so it adheres to the chicken. Lightly spray the tops of the wrappers with avocado oil. Carefully pour ⅓ cup water around the dumplings, cover immediately, and steam until the water has evaporated (may need to repeat until chicken is thouroghly cooked). The dumplings are done when the chicken reaches an internal temperature of 165°F and the wrappers are tender. Repeat with the remaining chicken mixture as needed. Serve Transfer the dumplings to a serving platter, wrapper-side up. Serve with the dipping sauce and garnish with furikake, chili oil, or both.
2026-07-03 22:13:17
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bailey.rd :
Crispy Chicken Cutlets Serves: 6–8 Prep Time: 25 minutes Cook Time: 20 minutes INGREDIENTS: For the Chicken: 2 lbs boneless, skinless chicken breasts, sliced into cutlets Kosher salt Freshly ground black pepper For the Breading: 3 cups panko breadcrumbs (or homemade breadcrumbs) 3 cloves garlic, finely minced or grated 2 tbsp fresh Italian parsley, finely chopped ½ tsp Italian seasoning (optional) 1¼ cups finely grated Parmesan, Pecorino Romano, or a combination, divided 3 large eggs 1 tbsp water 1 cup all-purpose flour For Frying: Extra virgin olive oil DIRECTIONS: Prepare the chicken: If needed, slice the chicken breasts into thinner cutlets. Cover with plastic wrap and gently pound to about ½-inch thick so they cook evenly. Season both sides with salt and pepper. Make the breadcrumb mixture: In a shallow bowl, combine the breadcrumbs, garlic, parsley, Italian seasoning (if using), and ¾ cup of the grated cheese. Mix well. Prepare the egg mixture: In a second shallow bowl, whisk together the eggs, water, and the remaining ½ cup grated cheese. Season lightly with salt and pepper. Prepare the flour: Place the flour in a third shallow bowl and season lightly with salt and pepper. Bread the chicken: Dredge each cutlet in the flour, shaking off any excess. Dip into the egg mixture, then press into the breadcrumb mixture until evenly coated. Cook: Heat a generous layer of olive oil or avocado oil in a large skillet over medium-high heat. Working in batches, cook the chicken for 3–4 minutes per side, or until golden brown and cooked through (165°F internal temperature). Avoid overcrowding the pan. Serve: Transfer to a wire rack or paper towel-lined plate. Serve immediately, or keep warm in a 250°F oven for up to 1 hour while finishing the remaining batches.
2026-07-03 22:12:09
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bailey.rd :
Crispy Gluten-Free Orange Chicken INGREDIENTS: For the Orange Sauce 2 teaspoons freshly grated orange zest ½ cup freshly squeezed orange juice (from about 2 medium oranges) ⅓ cup packed brown sugar 2 tablespoons white rice vinegar 3 tablespoons tamari sauce 2 teaspoons Sriracha 1 teaspoon ground ginger 1 teaspoon garlic powder 2 teaspoons cornstarch 1 tablespoon water For the Chicken 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces ¼ teaspoon kosher salt 2 large eggs, whisked 1 bag Milton's Gluten Free Thin & Crispy Crackers, finely crushed 3–4 tablespoons avocado oil, or as needed for frying For Serving 2 scallions, thinly sliced Cooked rice (optional) Steamed vegetables (optional) DIRECTIONS: Step 1: Prepare the Chicken Cut the chicken thighs into 1-inch pieces. Season lightly with the kosher salt. Place the whisked eggs in one shallow bowl. Place the crushed crackers in a second shallow bowl. Step 2: Bread the Chicken Dip each piece of chicken into the egg. Coat thoroughly in the crushed crackers. Place on a plate while you finish breading the remaining chicken. Step 3: Cook the Chicken Heat avocado oil in a large skillet over medium heat. Add the chicken in a single layer, working in batches if needed. Cook for 2–3 minutes per side until golden brown, crispy, and cooked through to 165°F. Transfer the cooked chicken to a plate. Step 4: Make the Orange Sauce In a bowl, whisk together: Orange zest Orange juice Brown sugar Rice vinegar Tamari Sriracha Ground ginger Garlic powder In a small bowl, combine the cornstarch and water to make a slurry. Stir the slurry into the sauce mixture. Step 5: Thicken the Sauce Wipe out the skillet or use a clean pan. Pour in the sauce mixture. Bring to a gentle simmer over medium heat. Cook for 2–4 minutes, stirring frequently, until the sauce thickens. Step 6: Finish the Dish Return the cooked chicken to the pan. Toss until every piece is coated in the orange sauce. Cook for 1 minute longer to warm through. Step 7: Serve Serve over cooked rice with your favorite vegetables. Garnish with sliced scallions. Enjoy immediately while the chicken is crispy and the sauce is glossy.
2026-07-03 22:14:52
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bailey.rd :
Chuck Roast Tacos Serves: 8 Serving Size: 2 tacos Prep Time: 20 minutes Cook Time: 4.5 hours INGREDIENTS: Beef 1 (4 lb) boneless beef chuck roast Salt and black pepper, to taste 2 tbsp taco seasoning Guacamole 3 large avocados Juice of 2 limes 2–3 tbsp finely chopped red onion ¼ cup chopped fresh cilantro ½ tsp kosher salt ¼ tsp black pepper For Serving Tortillas Finely chopped white onion Fresh cilantro Salsa macha or your favorite salsa DIRECTIONS: 1. Cook the Beef Preheat the oven to 325°F. Season the chuck roast generously on all sides with salt, pepper, and taco seasoning. Place it in a Dutch oven or baking dish and cover tightly with the lid or aluminum foil. Bake for approximately 1 hour per pound, or about 4 hours for a 4-pound roast, until the beef is fork-tender. 2. Crisp the Beef Remove the roast from the oven and shred it into large chunks using two forks. If it doesn't shred easily, return it to the oven for another 30 minutes. Increase the oven temperature to 425°F. Toss the shredded beef in the rendered juices and fat, then spread it into an even layer. Return it to the oven uncovered for 20–25 minutes, or until the edges become crispy and caramelized. 3. Make the Guacamole While the beef crisps, mash the avocados in a medium bowl. Stir in the lime juice, salt, and pepper. Fold in the chopped red onion and cilantro. Taste and adjust with additional lime juice or salt if desired. 4. Warm the Tortillas Heat the tortillas in a dry skillet or directly over a gas flame until warm and pliable. 5. Assemble the Tacos Spread a generous layer of guacamole onto each tortilla. Top with crispy shredded beef, white onion, fresh cilantro, and salsa macha or your favorite salsa. Serve immediately and enjoy!
2026-07-03 22:14:33
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