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Mealtime with Melissa  Data Trend (30 Days)

Mealtime with Melissa Statistics Analysis (30 Days)

Mealtime with Melissa Hot Videos

Mealtime with Melissa
Ingredients: 5-6 russet potatoes, peeled 8 bone in skin on chicken thighs 2 lemons juiced 1/2 cup olive oil 2 tsp oregano 2 tsp kosher salt & pepper (to taste) 1 tsp paprika 1-2 tsp Italian herb seasoning (to taste) 1 tsp garlic powder 4 tsp minced garlic with red chili peppers Directions: In a bowl add in lemon juice, olive oil, minced garlic with red chili peppers, oregano, 1 tsp salt, 1 tsp pepper, and whisk everything together. (taste and adjust as needed) peel the potatoes & cut into wedges and add them to a 9 x 13 baking dish. Pour half of your lemon oil mixture over the potatoes. Toss. Add chicken thighs evenly over the top of the potatoes. Season chicken with garlic powder, paprika, Italian herb seasoning, 1 tsp salt, and 1 tsp pepper. Over the chicken pour the rest of the lemon oil mixture evenly. Bake in the oven at 375° for 1 hour Then take chicken out of the pan and put potatoes back in the over on broil until they are slightly browned. Make it!! #onepanmeal #chickenthighsrecipes #lemonmarinade
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🍯Bubble Chicken Ingredients: 4-5 boneless skinless chicken thighs 1 & 1/2 tbsp chicken seasoning 1 tsp garlic powder & onion powder 1/2 tsp cayenne 1 shake of red pepper flakes 1 tsp cracked black pepper 1 packet of Sazon 1/2 cup of honey 1/4 cup low sodium soy sauce 5-6 garlic cloves, chopped 2 tbsp vegetable oil 1-2 tbsp butter 3 stalks of green onions, divided Directions: Pat the chicken dry and season with onion powder, garlic powder, chicken seasoning, cracked black pepper, cayenne, and Sazon. Massage the seasoning into both sides of chicken and set aside to marinate for 30 minutes. Add vegetable oil to a pan and brown the chicken for about 5 minutes per side. Pop the in pan in oven at 400°F and bake for 5-7 minutes or until cooked through. Once chicken is done remove it from the pan and set chicken aside on a plate. Remove some oil from the pan leaving about 1-2 tsp and add the butter to the pan. Then add the whites of the green onion, chopped garlic, red pepper flakes, cracked black pepper, and sauté for about 1-2 minutes on medium to high heat. Add in the soy sauce and the honey. Let it bubble, thicken, and reduce for 3-5 minutes at medium heat. stir continuously. Then add the chicken into the sauce Serve over white rice and garnish with the green of the green onions. Enjoy!!! #easymeal #honeygarlicchicken #familyrecipe #chickenthighsrecipes
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#ad #ad Let’s disco with @Grown In Idaho Frozen Potatoes , the crispiest, best and only fry to disco with! Recipe is super simple, delicious, and perfect for football Sunday! Here’s the recipe: Air fry Grown in Idahos®️ Hand Cut Style Fries according to the package directions! Scatter the fries onto a foil lined baking sheet and cover with freshly grated Parmesan or pecorino Romano cheese. Then drizzle some truffle oil, just a little bit, over the top! Next smother the fries with shredded whole milk mozzarella cheese. Pop in an oven at 450°F and bake until the cheese is melty! Heat up a jar of your favorite gravy and pour it generously over your fries and top with more pecorino or Parmesan cheese! Serve immediately and enjoy the party! 🕺 MAKE IT!!!
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Chicken Pot Pie Soup! BEST! Ingredients: 3 chicken breasts, shredded 2 chicken bouillon cubes 2 carrots, sliced & peeled 4 stalks of celery with some of the leaves, chopped 2 potatoes, peeled & chopped 7-8 garlic cloves, chopped 1 medium onion, chopped 8 tbsp of butter, divided 1 tbsp of neutral oil Salt & pepper 1 tbsp chicken bouillon seasoning 1 tsp: Slap Yo Mama seasoning & garlic powder 8 cups of reserved chicken broth 1 cup heavy cream 1/2 cup + 2 tbsp of flour 7.5 oz frozen peas 1/4 cup chopped parsley 16.3 oz pack of Pillsbury Grands original buiscits 2 tbsp honey Directions: In a pot of water boil 3 chicken breasts on a rolling boil for about 3 minutes then lower to a simmer, add 2 chicken bouillon cubes, once chicken is cooked, shred it, and save broth its going to be used as the broth. In a separate pot add 6 tbsp butter, oil, sliced carrots, celery with some of the leaves chopped, onion, salt & pepper (layer the salt and pepper as you go), chicken bouillon seasoning, Slap Yo Mama seasoning, and sauté together about 5 minutes on medium to high heat Then add in chopped garlic and garlic powder, sauté a few more minutes. Add 1/2 cup + 2 tbsp of flour to the veggie mixture and whisk continuously for about 5 minutes. Add in your reserved broth and whisk for a few minutes, then add your chopped potatoes. Add your heavy cream, stir, and bring the pot to a boil. Add your frozen peas and shredded chicken, once it starts to boil cover the pot with lid about 3/4 of the way, lower it to a simmer and let it cook together for about 20-30 minutes or until potatoes are soft. For the honey butter mix 2 tbsp of melted butter and honey, brush over the uncooked biscuits. When the potatoes are soft, cut the heat, add chopped parsley, and taste to check if you need more seasonings. Lay biscuits evenly over the soup, transfer pot to the oven, and bake at 350° for 13-14 minutes. Make it!! #chickenpotpiesoup #chickenpotpie #souprecipe #naturenates #slapyomama
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Saucy garlic honey chicken in the crockpot! 😋 Ingredients: 2.4 lbs boneless skinless chicken thighs 1/2 cup soy sauce 1/2 cup honey 2 tbsp tomato paste 1/4 cup ketchup 3-4 tbsp brown sugar 3 tbsp minced garlic 1 tsp paprika 1 tsp complete seasoning 1 tsp garlic powder 1 tsp pepper 1/2 tsp salt Directions: In your crockpot add in boneless skinless chicken thighs and season the chicken with salt, pepper, paprika, garlic powder, and complete seasoning. In a bowl add soy sauce, honey, tomato paste, ketchup, minced garlic, brown sugar, and whisk it together. Pour that honey garlic sauce evenly over the chicken thighs. Put the top on and cook on high for 4 hours. Serve over rice or mashed potatoes and top with green onions and seasome seeds. Make it!!! #crockpotrecipes #garlichoneychicken
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BEST spinach artichoke dip! Ingredients: 1 cup mayo 1 cup sour cream 8 oz of cream cheese 8 oz of frozen spinach 14 oz can Vigo quartered artichoke hearts 1 cup marinated artichokes 2 cups shredded whole milk mozzarella 1/2 cup grated Pecorino Romano 5 garlic cloves, chopped 2 tbsp dried minced onion 1 tbsp garlic cheese seasoning 1/2 tsp crushed red pepper flakes 1 tsp salt & pepper Directions: In a crockpot add in frozen spinach, mayo, sour cream, cream cheese, can of drained & chopped artichoke hearts, and marinated artichoke hearts (you don't need to drain these, about 1 tbsp of the marinated juice will go in with the artichokes.) Next add in shredded mozzarella cheese, grated Pecorino Romano, chopped garlic, dried minced onion, garlic cheese seasoning, crushed red pepper flakes, and salt & pepper. Put the top on the crockpot and cook on high for 2 - 3 hours. After 2 hours stir the dip to see how much longer it has. serve with bread or chips. Enjoy!!! Make it!!!! #CrockpotRecipe #SpinachArtichokeDip #SuperBowlRecipes #SuperBowlSnacks
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Ingredients: 1.5 lbs of country style pork ribs (bone in or no bones; both work) about 3-4 tbsp olive oil 10-12 cloves of chopped garlic (2) 28 oz cans of San Marzano whole peeled tomatoes (hand crushed) 6 oz tomato paste 1 cup of cabernet or red wine 1 cup + 12 oz water 24 oz jar of Passata pork rib seasoning: about 1 tsp of each: salt, cracked black pepper, and garlic powder sauce seasoning: 1/2 tsp of crushed red pepper, 2 tsp dried basil, 1 tsp of dried oregano, 1 tbsp of garlic powder, 2 bay leaves, salt & cracked black pepper, 1/2 tsp of sugar Note on seasoning: The number one rule is to layer the sauce with salt and cracked black pepper as you cook in phrases. Taste as you go. The other seasonings you can start with what I mention, but make it your own and adjust as needed. 2 oz hunk of Pecorino Romano Cheese & handful of roughly chopped fresh basil Meatballs if you are making them with the sauce. (my recipe coming soon) Directions: In a large pot brown seasoned country style ribs in olive oil until browned on all sides at medium heat. No need to cook all the way; they will finish cooking in the sauce. Remove from pot. If you are making meatballs, brown them in the same pot. Remove once they develop color. In the same pot, add the chopped garlic, crushed red pepper, salt, and cracked black pepper. Sauté until fragrant at medium heat. Then, add the tomato paste and saute with the garlic and stir constantly for 3-5 minutes. Deglaze the pot with 1 cup of red wine. Cook & allow the alcohol to burn out for 2-3 minutes. Add both cans of tomatoes that you crush by hand to the pot. Fill the bowl you crushed the tomatoes in with 1/2 cup of water, swish around, add to pot. Fill one of the tomato cans with 1/2 cup of water, swish around, add to the pot. Bring to a boil; cover with lid halfway and simmer 30 minutes. After the sauce has simmered 30 minutes, add a jar of Passata to the pot. Fill the jar halfway with water. Shake vigorously and add to the pot. Season with dried basil, oregano, garlic powder, bay leaves, salt, and cracked black pepper. Add the pork and meatballs back to the pot. Add a pinch of sugar. Add a hunk of Pecorino Romano Cheese. Bring the contents of the pot to a boil. Once boiling, lower to a simmer, cover the pot halfway with the lid. Simmer at least 1.5 hours on medium- low or low up to 3 hours. After 1 hour of simmering taste for seasoning and adjust as needed. Add more water if needed. Continue simmering. Last 5 minutes of cook time add fresh basil. Stir and simmer. Serve over any pasta and serve the meat on the side. Enjoy! Cheers! #sauce #sugo #sundaysauce #spaghettiandmeatballs
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Stuffed peppers 🫑 the easy way! Ingredients: 1-1.5 lbs ground chuck 6-7 cloves garlic, chopped 1/2 of a large onion, chopped 4 multicolor bell peppers, divided 8.5 oz bag basmati ready to heat rice 28 oz can crushed tomatoes 8 oz freshly shredded mozzarella cheese 1 tbsp grated pecorino romano, per pepper 2 tsp garlic powder 1/2 tsp crushed red pepper flakes Salt & pepper, to taste 1/4 cup chopped fresh parsley Handful of chopped fresh basil 2 tbsp olive oil Directions: In a bowl add ground chuck, onion, garlic, 1/2 a bell pepper chopped (setting the other half whole aside), and season it with garlic powder, crushed red pepper flakes, and salt & pepper. Then add that all to a pan with olive oil and cook until browned. Once meat is browned add in the can of crushed tomatoes then fill the can 1/4 of the way with water and add that to the pan as well. Stir it and bring it to a boil. Cut the 3 peppers in half, remove the seeds, and grab the half of the pepper you set aside. Place them in a baking dish and par bake them at 400°F for 10 mins. When the sauce comes to a boil add fresh parsley and basil. Then add about 1 cup of the sauce to the bottom of the baking dish with the peppers, and give the dish a shake back and forth so the sauce coats the whole bottom of the dish. Then add your rice to the sauce. Fill each pepper with the sauce mixture and shake grated pecorino romano over each pepper. Cover the baking dish with aluminum foil and bake in oven at 400°F for 25 mins. Once it's done take add shredded mozzarella over each pepper and broil it uncovered until cheese is melted. Serve and Enjoy!!! #stuffedpeppers
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3 large chicken breasts 1 tbsp. cayenne pepper 1.5 garlic salt 1/2 tbsp. smoked paprika 2 heaping tbsp. brown sugar 3/4 cup honey 1/4 cup hot honey 1 tbsp. white vinegar 1/2 stick of butter sliced Brioche buns 2 tbsp. softened butter A sprinkle of garlic powder Dill pickles two chips per sandwich Fresh coleslaw INSTRUCTIONS Get your trusty crockpot ready and add in the 3 large chicken breasts – they’re the stars of this show! Sprinkle in the cayenne pepper, garlic salt, and smoked paprika to give the chicken that irresistible kick. Now, here comes the touch of sweetness! Add those two heavenly tablespoons of brown sugar. It’s time to get sticky – pour in 3/4 cup of honey and 1/4 cup of hot honey to balance out the heat with some delicious sweetness. For that tangy twist, mix in a tablespoon of white vinegar. Let’s not forget about the rich, buttery goodness! Add half a stick of sliced butter to elevate the flavor profile. Cooking Time: Set your crockpot to high and let the magic happen for about 3-4 hours. The chicken will become tender, juicy, and cooked to perfection. #crockpotchicken
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Will travel for food!
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Melissa Jo & Jiffy Jo sitting in a tree… Ingredients: 1-2 lbs. of ground chuck 15 oz can of Manwich Original 15 oz can of Manwich Bold 2 boxes of Jiffy Mix (8.5 ox boxes) 2 eggs 1 cup of milk 2 cups of shredded cheddar jack cheese 1 small onion chopped 6-7 cloves of garlic chopped 1/4 cup of shredded cheddar (for topping) seasoning: 1 tsp of garlic powder, 1 tsp of smoked paprika, 1/4 tsp of cayenne pepper, salt and pepper to taste Directions: In a cast iron, brown up ground beef and break it up with a meat masher. Brown it with the seasonings listed, a chopped onion, and minced garlic. While that’s browning, mix together in a bowl: two boxes of Jiffy mix, milk, & eggs. Blend with an electric mixer just until incorporated. Then, fold in 2 cups of cheddar cheese. Set aside. Once the meat is browned, add both cans of Manwich and mix together. Bring to a boil, then lower to a simmer. Simmer on medium low until the flavors are incorporated (about 5 minutes or so). Taste for seasoning and add more if needed. With an ice cream scoop , scoop all of the Jiffy mixture on top of the meat mixture. Make it even if you desire by spreading with a knife. Top with cheddar cheese and bake at 350° F for 35-40 minutes. Let it rest 10 minutes and serve! Delicious! Make IT! #jiffyjoes #groundbeefrecipe #EasyRecipes
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#onthisday Ingredients: 3.5 lb. corned beef with spice packet 1 head of green cabbage, cored & cut into large slices 7-8 carrots, peeled & cut into chunks 1 large onion, chopped into large slices 8-9 small red potatoes, cut in half skins on 4-5 cloves of garlic, chopped 2 bay leaves 2 cups of water 2 cups of beef broth 1 cup of Guinness Beer 2 tbsp. of apple cider vinegar 1/2 stick of butter sliced into pats Salt & pepper to taste Garnish: yellow mustard Directions: Slice the vegetables into large chunks (wait on the cabbage). Add the carrots, red potatoes, onion, & garlic to the crockpot. Then add in the water, beef broth, and beer. Place the bay leaves and apple cider vinegar into the crockpot. Add the corned beef fatty side up into the crock pot and cover the beef with the spice packet that comes in the package. Add salt & pepper to taste. Cover the crock pot and set to high and cook for 5 hours. Core the cabbage and cut in half, then cut into thick slices. Then, rotate the cabbage and slice across once. Add the cabbage into the crock pot, cover, and cook another hour at high setting. The last 1-2 minutes of cooking cover the beef with pats of butter; then cover for another couple minutes until the butter melts. Remove the corned beef and place in the center of a large serving tray. Serve the cabbage on one side of the corned beef and the potatoes and carrots on the other. Add plenty of ramekins of yellow mustard for the family to dip and enjoy! Make it!! #cornedbeefandcabbage #stpatricksday #crockpotrecipes
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Crockpot pulled pork slider recipe! Ingredients: 3.5- 4 lb Pork Boston Butt Roast 1 packet of Ranch Seasoning 1 & 1/2 cups of BBQ sauce 1 sliced onion 1 tsp olive oil 3 tbsp of butter cracked black pepper Hawaiian Rolls Cole Slaw Mix Cole slaw dressing Dill pickle chips Directions: In your crockpot add in sliced onion and season with cracked black pepper and drizzle with olive oil. Toss. Place Boston Butt Roast on top of the onions and season both sides with the packet of Ranch seasoning. Top with barbeque sauce & pats of butter. Set crockpot to high for about 5-7 hours or until the meat falls apart easily. Shred the meat in the crockpot with two forks. This should be very easy if the pork is cooked long enough. Mix together cole slaw mix and Cole slaw dressing. Build the sliders with Cole slaw, pulled pork, then top with a pickle! Absolutely Delicious! Make it! #slider #crockpotrecipes #pulledpork #kingshawaiian
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Ingredients: 1 lb shell on, deveined frozen shrimp 1 & 1/2 cups of white wine 3 tbsp worsterchire, divided 8 garlic cloves chopped + 5 cloves whole 1 bunch of parsley, divided 1 lemon salt & pepper to taste 1 tsp Old Bay seasoning 1 shallot, chopped 1 tsp crushed red pepper 1 tsp of calabrian chili oil 6-7 tbsp olive oil, divided 6-7 tbsp of butter cornstarch slurry: 1 tbsp cornstarch + juice of 1/2 lemon 3/4 of a pound of thin spaghetti Directions: In a bowl separate the deveined shrimp from the shells, set the shells aside. Pat dry & season the shrimp with old bay seasoning, salt & pepper, and let that marinate for 30 minutes. For the broth: in a pan with high sides cover the bottom with olive oil, add your shrimp shells, salt & pepper, 1 tbsp worsterchire, about 4 springs of parsley , 5 whole garlic cloves, and sauté on medium heat for a about 10 minutes. or until fragrant & pink. To the same pan add white wine, the juice of a whole lemon, and bring it to a boil then drop it to a simmer. Cook about 10 minutes then strain all of the juice out and save the broth. Wipe out the pan & cover the bottom with olive oil, Calabrian chili oil, chopped shallot, chopped garlic, crushed red pepper, zest of a lemon, and sauté until translucent. Then deglaze with 2 tbsp worsterchire, add 3 tbsp of chopped parsley, 4 hunks of butter, and shrimp, sauté on medium to high heat. In a large pot bring water to a boil, heavily salt it, and boil your thin spaghetti until 2 minutes before the box indicates it done. Once the shrimp are pink, add in the broth and cornstarch slurry (A mix of 1 tbsp cornstarch & juice of half a lemon). Simmer about 5 minutes unitl it thickens and reduces. Add the pasta to the pan and let some of the pasta water drip in, simmer about 5 minutes together. finish it off with two hunks of butter and more chopped parsley. Enjoy! #shrimpscampi
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Sheet pan dinner! Or meal prep 🤷🏼‍♀️ Ingredients: 3-4 boneless skinless chicken thighs 1 red bell pepper, chopped 1 sweet potato, cut into cubes 1/4 of a red onion, cut into thick slices 10 oz cauliflower, cut into small pieces 6 oz brocoli florets, cut into small pieces 1/2 packet hidden valley ranch seasoning 1/2 cup olive oil 1 heaping tbsp mayo 8 oz freshly shredded mozzarella cheese 2 tsp garlic powder & onion powder 2 tsp paprika 2 tsp dried parsley Salt & pepper to taste Directions: Make your spice blend by combining garlic powder, onion powder, paprika, and dried parsley. Use half of the seasoning blend to season both sides of the chicken and set the other half aside. Chop up the chicken and veggies in similar size pieces. On a baking sheet with a rack add red onion, red bell pepper, sweet potato, cauliflower, and broccoli. Add the chopped chicken over the veggies. Then take the other half of the seasoning and shake it over the chicken and veggies. In a measuring cup add olive oil, ranch seasoning, mayo, and whisk it until combined. Pour the mixture over the chicken and veggies and give it a toss. Bake in the oven at 400°F for 30 minutes. When it has 5 minutes remaining take it out and sprinkle over the mozzarella cheese. Then put it back in to finish cooking the remaining 5 minutes . Serve & enjoy!!! #sheetpandinner #mealprepideas #chickenthighsrecipes
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Ingredients: 4-5 bone in skin on chicken thighs 1/2 a small red onion, chopped 3-4 stalks green onion, chopped 2 stalks celery, chopped 1/2 a yellow bell pepper, chopped 7 cloves garlic, chopped 1 tbsp tomato paste 1 heaping tsp chicken base 1 cup long grain rice 1 & 1/2 cups of water 1 tbsp olive oil 2 tbsp butter 2 tbsp paprika 1 tbsp smoked paprika and dried parsley 1 tsp Italian seasoning Kosher salt & pepper to taste (start with 2 tsp of each) Directions: Season room temperature, patted dry chicken thighs with paprika, smoked paprika, dried parsley, salt & pepper, and rub it into both sides and under the skin. In a pan with oil and butter add in chicken thighs, brown on both sides. Once chicken is browned on both sides remove from pan, and in the same pan add chopped onion, yellow bell pepper, celery, green onion, garlic, Italian seasoning, salt & pepper, and sauté a few minutes on medium to high heat. Add tomato paste and brown it for a few minutes. Next add in chicken base and brown for a few minutes Add in long grain rice and sauté for a few more minutes. Then add the water and put the chicken back in the pan with all the juices, bring it to a boil, and once it comes to a boil cover it with the lid. Bake at 400°F for 40 minutes. Make it!!! #onepotdinner
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Crockpot french onion chicken Ingredients: 3 chicken breasts 10.5 oz can cream of chicken soup 1 oz packet Lipton onion soup mix 8 slices provolone cheese 1 large yellow onion, sliced 1/4 of a red onion, sliced 2 cups beef broth 1 tsp Lawrys seasoning 1 tsp cracked black pepper 5 shakes of worcestershire sauce 2 & 1/2 tbsp cornstarch 2 & 1/2 tbsp butter, softened 1/2 tsp thyme 1 cup french crispy fried onions Directions: Add the sliced onions to the bottom of the crockpot. Place the chicken breasts on top of the onions and season both sides with Lawrys seasoning and black pepper. In a bowl combine cream of chicken soup, beef broth, onion soup mix, and mix together until combined. Then pour the mixture over the chicken. Put the top on and cook on high for 3 & 1/2 hours. After 3 & 1/2 hours remove the lid, shake in the worcestershire sauce, and add in the cornstarch paste (made by combining equal parts of the softened butter and cornstarch until it becomes a paste). Then stir it into the crockpot. Put the top back on and cook for another 30 minutes on high. After 30 minutes remove the lid, turn off the crockpot, and add in provolone cheese slices. Then, put the lid back on for 5 minutes to let the cheese melt. After 5 minutes remove the lid, and add in thyme & crispy fried onions. Put the lid back on for 5 more minutes. Once it's done serve over mashed potatoes & garnish with chopped green onions. #CrockpotRecipes. #FrenchOnionChicken
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Ingredients: 4-5 bone in skin on chicken thighs 2 tsp + 1 tbsp Lawrys seasoning salt, divided 2 tbsp garlic powder, divided 2 tbsp paprika, divided 1 Sazon packet (linked to recipe card) 2 tsp cracked black pepper About 2 cups flour 2 tbsp of avocado or vegetable oil 1/2 a large white onion, sliced 2 & 1/2 cups low sodium chicken stock 7-8 garlic cloves, chopped 2 tbsp butter 1/4 tsp crushed red pepper flakes 1/2 cup heavy cream Dried parsley for garnish Directions: Season room temperature, patted dry chicken thighs with 2 tsp Lawrys, 1 tbsp garlic powder, 1 tbsp paprika, 1 Sazon packet, and rub it into both sides. In a bowl add flour and season the flour with 1 tbsp Lawrys, 1 tbsp garlic powder, 1 tbsp paprika, 2 tsp cracked black pepper, and whisk together to combine. Coat the chicken thighs in the seasoned flour on all sides; shake off any excess flour and set aside. (Save the remaining seasoned flour) In a pan with oil add the chicken thighs skin side down and cook for 5 minutes on each side on medium to high heat until browned. Remove from the pan once browned. If theres too much oil in the pan remove some leaving about 2 tbsp of oil. Add in butter, onion, garlic, crushed red pepper, cracked black pepper, 4 tbsp of the reserved seasoned flour, and whisk continuously for 3-5 minutes. Add chicken broth and whisk continuously for another 3-5 minutes. Then, add heavy cream and the chicken back in with all its juices. Bring pan to a boil. Once it comes to a boil cover pan with lid and cook in the oven at 400°F for 45 minutes. Garnish with parsley and serve with mashed potatoes. Make it!!! #smotheredchicken
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Baked ziti! Fot Easter! #bakedziti #easterrecipes #pastaalforno
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Ingredients: 1 cup mayo 1 cup sour cream 8 oz of cream cheese 8 oz of frozen spinach 14 oz can Vigo quartered artichoke hearts 1 cup marinated artichokes 2 cups shredded whole milk mozzarella 1/2 cup grated Pecorino Romano 5 garlic cloves, chopped 2 tbsp dried minced onion 1 tbsp garlic cheese seasoning 1/2 tsp crushed red pepper flakes 1 tsp salt & pepper Directions: In a crockpot add in frozen spinach, mayo, sour cream, cream cheese, can of drained & chopped artichoke hearts, and marinated artichoke hearts (you don't need to drain these, about 1 tbsp of the marinated juice will go in with the artichokes.) Next add in shredded mozzarella cheese, grated Pecorino Romano, chopped garlic, dried minced onion, garlic cheese seasoning, crushed red pepper flakes, and salt & pepper. Put the top on the crockpot and cook on high for 2 - 3 hours. After 2 hours stir the dip to see how much longer it has. serve with bread or chips. Enjoy!!! Make it!!!! #crockpotspinachdip
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