All Recipes : Rysha Syhara Baked Garlic Parmesan Chicken

Hello, welcome to the kitchen of Rysha Syhara. Here the mother will find a variety of delicious food recipes, of course it is very tasty. in a way that is very easy for you to follow

..good luck and follow each recipe recipe..

All Recipes : Rysha Syhara  Baked Garlic Parmesan Chicken

#Baked #Garlic #Parmesan #Chicken

Ingredients

½ cup Mayonnaise

½ cup shredded Parmesan cheese

4 boneless skinless chicken breast cutlets.

4-5 teaspoons Italian seasoned dry bread crumbs

½ teaspoon garlic powder

pinch of salt

½ teaspoon lemon pepper

Instructions

Preheat oven to 400 degrees F.

In a small bowl combine mayo, garlic powder, and parmesan cheese.

Moisten chicken breasts with water and lay on baking sheet (I line my baking sheet with parchment paper to make clean up easy)

Divide the mayonnaise mixture evenly among the chicken, just spreading it across the top of each piece, and sprinkle with salt and pepper to taste.

Bake for 15-20 minutes, remove from oven and sprinkle bread crumbs on each piece of chicken.

Return to oven and bake for additional 20 minutes or until chicken is cooked thoroughly and juices run clear.

Tops will be browned and chicken will be incredibly juicy.

You can also finish them off under the broiler for a minute or two to get them extra browned on top.

Serve with a veggie like these delicious fresh broccoli that I steamed.

Season with a dash of fresh parsley, if desired.

Thank you for visiting our web site and there are still many other delicious recipes and can help cook mothers in the kitchen.

-Rysha Syhara-

All Recipes : Rysha Syhara Deliciou SKILLET CREAMY GARLIC CHICKEN WITH BROCCOLI

Hello, welcome to the kitchen of Rysha Syhara. Here the mother will find a variety of delicious food recipes, of course it is very tasty. in a way that is very easy for you to follow
..good luck and follow each recipe recipe..

All Recipes : Rysha Syhara Deliciou SKILLET CREAMY GARLIC CHICKEN WITH BROCCOLI
#SKILLET #CREAMY #GARLIC #CHICKEN #WITH #BROCCOLI

We used chicken breast for the recipe, but it can easily be made with chicken thighs or legs.

Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 385 kcal

Ingredients
2 pounds boneless chicken breasts
kosher salt or sea salt , to taste
fresh cracked black pepper , to taste
1/2 teaspoon paprika
4 tablespoons butter, divided
4-5 cloves garlic , minced
10.5 ounces (1 can) Condensed Cream of Chicken Soup
3/4 cup water
2 to 3 cups chopped broccoli
1 teaspoon chopped fresh parsley
lemon wedges , optional
Serve with rice or pasta

Directions
Season chicken with salt, pepper and paprika. Set aside.
Heat large pan on medium-high heat. Melt half the butter (2 tablespoons). Add the chicken and cook for 5 minutes on each side or until the chicken is browned. Remove chicken from pan, cover and keep warm.
In same pan melt remaining 2 tablespoons of butter, add the garlic and cook until garlic is lightly brown and fragrant. Whisk in the condensed cream of chicken soup and water. Cook until the mixture is hot and bubbly, then turn heat down to low.
Add chicken and broccoli back into the pan cover the pan with a lid and cook for about another 10 minutes or until chicken is cooked through. If you want more firm or al-dente broccoli, add the broccoli after the chicken is almost cooked so that the broccoli is more crunchy.
Serve with rice or pasta and wedges of lemon. Garnish with chopped parsley

Thank you for visiting our web site and there are still many other delicious recipes and can help cook mothers in the kitchen -Rysha Syhara-

All Recipes : Rysha Syhara Deliciou Caramel Apple Crisp Cheesecake Bars

Hello, welcome to the kitchen of Rysha Syhara. Here the mother will find a variety of delicious food recipes, of course it is very tasty. in a way that is very easy for you to follow

..good luck and follow each recipe recipe..

All Recipes : Rysha Syhara Deliciou Caramel Apple Crisp Cheesecake Bars
#Caramel #Apple #Crisp #Cheesecake #Bars

Ingredients
Graham/Oats Crust:
1/4 cup brown sugar
1 cup graham cracker crumbs
3/4 cup rolled oats
1/2 cup melted butter, plus more for greasing the plate
Cheesecake Layer :
2 8oz package softened cream cheese
2 tbsp corn starch
1/4 cup brown sugar
1/4 cup white sugar
1/2 tsp ginger
2 tsp vanilla extract
1/2 tsp cinnamon
Apple Crisp Topping:
1/4 cup all purpose flour
1/4 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon
2 tbsp coconut oil
2 medium to large apple, peeled and thinly sliced
Caramel Topping

Instructions
Preheat your oven to 350F.
Prepare one 9x13-inch glass pan by greasing thoroughly with butter or baking spray,
or light-colored metal baking pan with foil,
(be sure to cover the sides, you are going to use this to lift the bars).
In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
Press inside the bottom of a 9x13-inch baking pan.
Bake for 5 minutes. Remove from oven to cool.
Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
Once well combined, pour on top of your graham cracker/oat crust.
To start your apple layer, arrange the thinly sliced apple on top of the cream cheese mixture in a single layer.
Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
Once it's done cooking, cool for 15 minutes, then refrigerate overnight.
Cut into squares. Serve with caramel drizzled over the top of cheesecake bars.

Thank you for visiting our web site and there are still many other delicious recipes and can help cook mothers in the kitchen 
-Rysha Syhara-

ARKANSAS POSSUM PIE

All Recipes : Rysha Syhara 

ARKANSAS POSSUM PIE
#POSSUM #POSSUM #PIE

Ingredients
Pecan Shortbread Crust
1 cup all-purpose flour
1/2 cup butter
1/4 cup brown sugar
3/4 cup pecans, chopped
Cream Cheese Layer
6 ounces cream cheese, softened
1/2 cup powdered sugar
2 tablespoons heavy cream
Pudding Layer
1 cup sugar
1/3 cup cocoa powder
3 tablespoons cornstarch
2 tablespoons all-purpose flour
Pinch of salt
3 egg yolks
2 cups whole milk
2 tablespoons butter
1 teaspoon vanilla
Whipped Cream Topping
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
1-2 tablespoons chopped pecans
grated chocolate

Instructions
Crust
Preheat the oven to 350 degrees F.  Melt the butter, then combine the butter, flour, brown sugar and pecans by stirring with a fork.   

Bake for about 15-20 minutes, just until the crust begins to brown around the edges. Remove from oven and cool completely.  
Cream Cheese Filling
In a medium bowl, mix the cream cheese, powdered sugar, and heavy cream using a hand mixer until smooth.  Spread over bottom of the cooled pecan pie crust.
Chocolate Layer
Combine the sugar, cocoa powder, cornstarch, flour, and salt in a medium saucepan and whisk well. 
In a separate bowl, combine the egg yolks and milk and whisk well, then add to the sugar and cocoa powder mixture in the sauce pan, whisking to combine.  

Cook over medium heat, whisking constantly until pudding begins to thicken and bubble, about 7-10 minutes. Remove from the heat and add the butter and vanilla, stirring just until the butter is melted and combined.  Transfer the chocolate pudding to a shallow bowl and cover with a plastic wrap directly on the surface of the pudding to prevent a skin from forming, then refrigerate for 30 minutes to help the filling cool down.  
When the filling has mostly cooled down, remove the plastic wrap and stir, then spread over the cream cheese layer.  Cover the pie with plastic wrap, then refrigerate for 4 hours until set.  

Whipped Cream Topping
Beat the heavy cream with the powdered sugar and vanilla using a hand mixer until whipped cream forms and holds it's shape when betters are removed.  Spread the whipped cream over the top of the chocolate pudding layer and sprinkle with a handful of chopped pecans and chocolate shavings before slicing and serving.

CREAMY NO BAKE BLUEBERRY DESSERT

All Recipes : Rysha Syhara 

CREAMY NO BAKE BLUEBERRY DESSERT
#CREAMY #NO #BAKE #BLUEBERRY #DESSERT

Ingredients
1 pecan nut pie crust
4 cups Dream Whip (2 small packets)
2 cups powdered sugar
8 ounces cream cheese
42 ounces blueberry pie filling (or 2 cans store bought)

Instructions
Mix the Dream Whip according to package directions.
Mix together the Dream Whip, powdered sugar, and softened cream cheese with a mixer.
Spread the creamy filling on top of your cooled pie crust. 
Then top it all off with blueberry pie filling. 
You can save a little bit of Dream Whip or use homemade whipped cream for the top, maybe add a dollop on each slice you serve.
If you're not quite ready to serve it, just cover it and chill in the refrigerator; and it'll be ready when you are. 

Fresh Strawberry Cake

All Recipes : Rysha Syhara 
Fresh Strawberry Cake
#Fresh #Strawberry #Cake

Ingredients
For the Cake
3 cups all-purpose flour
1 Tbsp baking powder
¼ tsp salt
1 cup (8 oz.) unsalted butter, room temperature
2 cups sugar
1 large egg
5 large egg whites
1 cup whole milk
½ cup sour cream
2 tsp vanilla extract
1 tsp almond extract
2-3 pounds fresh strawberries, stems and hulls removed
For the Frosting
See separate recipes for frosting (below)

Instructions
For the Cake
Grease and flour (3) 8” or 9” round cake pans; set aside. Preheat oven to 350°F.
Using a medium bowl, sift together the flour, baking powder, and salt. Stir until well combined; set aside.
Using a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy (~4-5 minutes on medium speed). Add the egg and egg whites; mix on low speed until well combined.
Add half of the flour mixture to the bowl; mix on low speed until well combined.
Add the milk, sour cream, vanilla extract and almond extract; mix on low speed until well combined.
Add the remaining flour mixture; mix on low speed until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)
Divide the batter evenly between the 3 cake pans. Bake at 350°F for 20-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let cakes cool in pan for 5 minutes before turning out onto a cooling rack until completely cool.
For the Frosting
Make either the Original Frosting or the Strawberry Cream Cheese Frosting (both recipes below). Note: Some readers have had trouble with the Original version being too loose of a frosting. I have personally never had this happen, but I have included a basic cream cheese frosting recipe here as well. Feel free to make whichever frosting you'd like...both are delicious!
To Assemble the Cake
Slice ⅓ of the strawberries into thin slices; set aside. Dice the remaining strawberries into smaller pieces.
Place one layer of cake on a large plate. If using the Original Frosting recipe, spread a layer of diced strawberries on top of the cake and then top with frosting. If using the Cream Cheese Frosting recipe, proceed with frosting the top layer of cake. Repeat this step with the second layer of cake and more frosting.
Using an offset spatula, frost the sides of the cake. (Note: If using the Original Frosting recipe, it is helpful to refrigerate the frosting for about 20-30 minutes before frosting the sides of the cake.)

Delicious GARLIC BUTTER TOMATO BAKED

Delicious GARLIC BUTTER TOMATO BAKED
The easiest garlic butter tomato baked chicken with mozzarella. It’s a one pan recipe that comes complete with roasted sweet balsamic tomatoes, cooked chicken with melty mozzarella and the most fantastic sauce for your quinoa, rice, pasta, or veggies!
enough for the cheese to melt. Top with additional chopped basil or parsley and serve warm with crusty bread, pasta, rice, or steamed veggies!

INGREDIENTS:
CHICKEN MARINADE:
1 tablespoons EACH: olive oil and white wine vinegar
3 cloves minced garlic
¼ – ½ teaspoon red pepper flakes
½ teaspoon Italian seasoning
4 boneless skinless chicken breasts
BALSAMIC TOMATO PAN SAUCE:
3 cups cherry tomatoes, halved
2 tablespoons EACH: balsamic vinegar and melted butter
1 tablespoon honey
4 cloves minced garlic
2 tablespoons chopped basil
½ teaspoon EACH: onion powder and dried thyme
1- 1½ cups shredded mozzarella cheese

DIRECTIONS:
MARINATE: Add all the ingredients except the chicken breasts into a zip top bag along with 1 teaspoon of salt and ½ teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken is covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 425ºF.
BALSAMIC TOMATO PAN SAUCE: Add all the ingredients except the mozzarella to an oven-safe baking dish, along with a big pinch of salt and pepper, and stir to combine. Move the tomatoes around the edges and place the chicken breasts in the center.
BAKE: Bake uncovered for 18-22 minutes or until the chicken is almost cooked through. Add the mozzarella cheese to the chicken breasts and broil just long enough for the cheese to melt. Top with additional chopped basil or parsley and serve warm with crusty bread, pasta, rice, or steamed veggies!

NOTES:
Extra points for being lazy: you can melt the butter right in your baking dish before adding the remaining ingredients (as long as it is microwave safe!)
I suggest shredding your own mozzarella for this recipe. Pre-shredded mozzarella didn’t yield such great results for me, unfortunately!
You can marinate the chicken for up to 4 hours! Feel free to do this earlier in the day if you’d like.

The Perfect Vanilla Cake

The Perfect Vanilla Cake

INGREDIENTS
16 oz all purpose flour
2.5 tsp Baking powder
22 oz granulated sugar
.75 tsp salt
8 oz unsalted butter (1 cup or 2 sticks) room temp
1.5 Tbsp vanilla bean paste or good quality real vanilla extract
7 each Egg whites large, room temp
12 oz milk whole, room temp
1 oz Vegetable oil
The Perfect Vanilla Cake Recipe. This amazing vanilla cake bakes perfectly every time! Try the recipe that has won over thousands of bakers around the globe!

INSTRUCTIONS
Preheat oven to 350°F. Grease sides and bottom of 2 – 8” round pans. My goop recipe is perfect for pan release.
Add all dry ingredients (flour, baking powder, sugar, and salt) to a stand mixer bowl and mix with a paddle to combine well. This replaces sifting.
In a separate bowl, combine all wet ingredients (vanilla bean paste, egg whites, milk, and vegetable oil) and whisk to combine. Set aside.
Turn mixer to low and add chunks of butter slowly to the dry mix. Continue to beat on slow until there are no chunks of butter remaining and the mixture becomes crumbly.
On low speed, add 1/3 of the liquid ingredients to the dry/butter ingredients and then turn to medium. Mix until a light paste forms. Scrape down the sides of the bowl.
Add half of the remaining wet ingredients and beat on medium high speed for 4 minutes. Scrape down the sides and bottom of the bowl.
Add the remaining wet ingredients and beat on medium speed for 5 minutes.
Divide evenly between the two prepared cake pans.
Bake for 40-60 minutes, or until a skewer comes out clean and sides have begun to pull away from the side of the pan. (This will depend on the size of your pan, how full you make it, and on proper oven temp.)

Allow to cool for 10 minutes before removing from pan. Place on a rack to finish cooling.