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@taylorbise: I need this in every color! 😍✨ @Katch Me Chic #katchme #wintercoat #classyfashion #tiktokshopblackfriday #tiktokshopcybermonday

TAYLOR BISE 🪽
TAYLOR BISE 🪽
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Sunday 18 October 2026 17:00:00 GMT
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Ingredients (Servings: 4–6) Crispy Garlic Parmesan Potatoes - 2 lbs baby Yukon Gold potatoes, halved - 3 tbsp olive oil - ½ cup freshly grated Parmesan - 1½ tsp garlic powder - 1 tsp smoked paprika - ½ tsp onion powder - Salt and cracked black pepper Garlic Butter Chicken - 2 lbs boneless, skinless chicken thighs, cut into chunky pieces - 1 tbsp olive oil - 1½ tsp garlic powder - 1 tsp smoked paprika - ½ tsp onion powder - Salt and cracked black pepper - 3 tbsp butter - 4 garlic cloves, minced French Onion Sauce - 2 large yellow onions, thinly sliced - 2 tbsp butter - 1 tbsp olive oil - ½ tsp salt - 1 tsp brown sugar - 3 garlic cloves, minced - 1 tbsp Worcestershire sauce - 1 cup beef broth - 1 tsp fresh thyme - ½ tsp black pepper Cheesy Finish - 6 slices provolone - 1 cup freshly shredded Gruyère - ¼ cup Parmesan - Fresh thyme - Chopped parsley Directions 1. Roast the potatoes: Preheat the oven to 425°F (220°C). Toss the potatoes with olive oil, Parmesan, garlic powder, paprika, onion powder, salt, and pepper. 2. Arrange them cut-side down on a large baking sheet. Roast for 30–35 minutes until the bottoms develop a dark golden Parmesan crust. 3. Make the French onion sauce: Melt butter and olive oil in a large skillet. Add the onions and salt and cook over medium-low heat for 20–25 minutes, stirring occasionally. 4. Once the onions are deeply caramelized, add brown sugar and garlic. Cook for another minute. 5. Add Worcestershire sauce, beef broth, thyme, and black pepper. Scrape up the browned bits and simmer until the liquid reduces into a glossy, rich onion sauce. Remove the onions and sauce from the skillet. 6. Season the chicken: Pat the chicken dry and season with garlic powder, paprika, onion powder, salt, and pepper. 7. Heat olive oil in the same skillet over medium-high heat. Sear the chicken in batches so it develops dark, caramelized edges. 8. Once the chicken reaches 165°F (74°C), reduce the heat and add butter and minced garlic. Toss for about 30 seconds. 9. Transfer the crispy potatoes to a large oven-safe skillet. Spoon some French onion sauce between the potatoes. 10. Pile the garlic butter chicken on top of the potatoes. 11. Spoon the caramelized onions across the chicken. 12. Tear the provolone into pieces and scatter it over the chicken. Add Gruyère and Parmesan. 13. Broil for 2–4 minutes until the cheese is bubbling, stretchy, and browned in random spots. 14. Finish with parsley, thyme, and cracked black pepper. Enjoy! 😋 #trending #EasyRecipes #EasyDinner #creatersearchingsight #comfortfood
Ingredients (Servings: 4–6) Crispy Garlic Parmesan Potatoes - 2 lbs baby Yukon Gold potatoes, halved - 3 tbsp olive oil - ½ cup freshly grated Parmesan - 1½ tsp garlic powder - 1 tsp smoked paprika - ½ tsp onion powder - Salt and cracked black pepper Garlic Butter Chicken - 2 lbs boneless, skinless chicken thighs, cut into chunky pieces - 1 tbsp olive oil - 1½ tsp garlic powder - 1 tsp smoked paprika - ½ tsp onion powder - Salt and cracked black pepper - 3 tbsp butter - 4 garlic cloves, minced French Onion Sauce - 2 large yellow onions, thinly sliced - 2 tbsp butter - 1 tbsp olive oil - ½ tsp salt - 1 tsp brown sugar - 3 garlic cloves, minced - 1 tbsp Worcestershire sauce - 1 cup beef broth - 1 tsp fresh thyme - ½ tsp black pepper Cheesy Finish - 6 slices provolone - 1 cup freshly shredded Gruyère - ¼ cup Parmesan - Fresh thyme - Chopped parsley Directions 1. Roast the potatoes: Preheat the oven to 425°F (220°C). Toss the potatoes with olive oil, Parmesan, garlic powder, paprika, onion powder, salt, and pepper. 2. Arrange them cut-side down on a large baking sheet. Roast for 30–35 minutes until the bottoms develop a dark golden Parmesan crust. 3. Make the French onion sauce: Melt butter and olive oil in a large skillet. Add the onions and salt and cook over medium-low heat for 20–25 minutes, stirring occasionally. 4. Once the onions are deeply caramelized, add brown sugar and garlic. Cook for another minute. 5. Add Worcestershire sauce, beef broth, thyme, and black pepper. Scrape up the browned bits and simmer until the liquid reduces into a glossy, rich onion sauce. Remove the onions and sauce from the skillet. 6. Season the chicken: Pat the chicken dry and season with garlic powder, paprika, onion powder, salt, and pepper. 7. Heat olive oil in the same skillet over medium-high heat. Sear the chicken in batches so it develops dark, caramelized edges. 8. Once the chicken reaches 165°F (74°C), reduce the heat and add butter and minced garlic. Toss for about 30 seconds. 9. Transfer the crispy potatoes to a large oven-safe skillet. Spoon some French onion sauce between the potatoes. 10. Pile the garlic butter chicken on top of the potatoes. 11. Spoon the caramelized onions across the chicken. 12. Tear the provolone into pieces and scatter it over the chicken. Add Gruyère and Parmesan. 13. Broil for 2–4 minutes until the cheese is bubbling, stretchy, and browned in random spots. 14. Finish with parsley, thyme, and cracked black pepper. Enjoy! 😋 #trending #EasyRecipes #EasyDinner #creatersearchingsight #comfortfood
Between Cute and Angry! - Phoenix Edit | Zenless Zone Zero | Say so #zenlesszonezero #zzz #zzzero #zenlesszonezeroedit #phoenix #hoyocreators #fy
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