Royale Eats

Bacon Egg & Cheese Croissant Breakfast Sandwhich #royaleeats

Strawberry Lemonade Sorbet! *Notes: I noticed for me, when I froze it overnight it had become frozen solid. I recommend that if you freeze it for a long period of time, to set it out on the counter for a few minutes before serving and it should slightly soften to make it easier to serve. Recipe inspo: @Julia Strawberry Lemonade Sorbet Ingredients: •1 Pound Frozen Sliced Strawberries • ¼ Cup Fresh Squeezed Lemon Juice, or to taste •1 Tablespoon Honey, or to taste •(Optional) 1 Tablespoon of Water Instructions: •Add 1 pound of frozen sliced strawberries to a food processor, along with fresh squeezed lemon juice and honey. •Blend in the food processor until our strawberries are chunky. Then scrape down the sides. This step is optional, I added in a little bit of water after the strawberries initially became chunky to provide some additional moisture so that it could help it mix smoothly. •Mixing takes a few minutes. Make sure to occasionally scrape down the sides of the food processor as you go until it reaches a consistency that can mix smoothly. •After mixing, you can serve as is or pop it in the freezer for a 1 hour or so until it reaches your desired texture for sorbet. #royaleeats

Garlic & Herb Salmon! FREE Full recipe can be found on my blog and can also be found in my ebook cookbook The Home Cook, which is now available on my blog's shop. #royaleeats

Smothered Meatballs Recipe Ingredients: 2 pounds Ground Turkey, 85% Lean 15% Fat 2 teaspoons Kosher Salt 2 teaspoons Black Pepper 2 teaspoons Garlic Powder 2 teaspoons onion powder 1 teaspoon Italian Seasoning 1/2 cup Panko Breadcrumbs, •you can add up to 1 cup if you prefer your meatballs to be firmer 1 large Egg, beaten 2 Tablespoons Cooking Oil Gravy: 1 Medium Onion, sliced 1 Green Bell Pepper, sliced 3 Cloves Garlic, minced ¼ Cup Unsalted Butter ¼ Cup All-Purpose Flour 2 Cups Chicken Broth or Stock •I use Better Than Boullion Roasted Chicken Base (2 Teaspoons BTB + 2 Cups Hot water) Kosher Salt, to taste Black Pepper, to taste Instructions: In a mixing bowl add in and combine ground turkey, kosher salt, black pepper, onion powder, garlic powder, beaten egg, and panko breadcrumbs. Be sure not to over mix as it will cause the meat to become tough. Take about 1-2 Tablespoons worth of the mixture and roll it into meatballs. Recommend refrigerating meatballs for 15-30 minutes before cooking. In a skillet on medium heat, add in cooking oil. Once the oil is hot, add the meatballs in batches and cook for a couple of minutes on each side to brown meatballs. Meatballs will finish cooking in the gravy. Once done browning, remove the meatballs from the skillet. In the same skillet, reduce the heat to medium-low and add in butter. Once the butter is melted, add in sliced onions and green bell peppers. Cook onions & peppers for about 2 minutes, then, add in minced garlic and cook for another minute. For the gravy, add in flour a little at a time and continuously stir to combine. Stirring continuously is important to remove clumps. Next, add in chicken broth a little at a time and continuously whisk in. The gravy will thicken as you stir in. Season with salt and black pepper to taste. Add meatballs into the skillet and fully coat in the gravy. Bring to a low simmer and cover for about 5-10 minutes or until the meatballs are fully cooked. Periodically baste the meatballs while they are simmering. Once done, remove from heat and enjoy. #royaleeats

Unstuffed Bell Peppers! Full recipe is available on my blog-www.royaleeats.com #royaleeats

Honey Lemon Pepper Wings! Ingredients are below and full recipe is posted on my blog. 3 Pounds Chicken Wings 1 Tablespoon Olive Oil 1 Teaspoon All-purpose Seasoning 1 Teaspoon Kosher Salt 1 Teaspoon Black Pepper 1 Teaspoon Garlic Powder 1 Teaspoon Onion Powder 1 Teaspoon Smoked Paprika 2 Tablespoons Cornstarch Cooking Oil for Frying Sauce: ¾ Cups Unsalted Butter Lemon Zest, from 1 Lemon 1 Tablespoon Lemon Juice 2 Tablespoons Lemon Pepper Seasoning 4 Tablespoons Honey #royaleeats

#ad One of my all-time favorite takeout appetizers is Crab Rangoons and the best part about them is that they are super easy to make at home! With few ingredients necessary to use, Crab Rangoons can be made quickly and you can make them even quicker by getting your ingredients through Harris Teeter Pick Up. Go make these asap and let me know how they they turn out! @Harris Teeter #harristeeter #harristeeterpartner #ad #royaleeats

Italian Chicken Drumsticks! Full recipe is posted below and on my blog! www.royaleeats.com Ingredients: •2 ½ Pounds Chicken Drumsticks •1 Cup Zesty Italian Dressing •1 ½ Teaspoons Kosher Salt, or to taste •2 Teaspoons Black Pepper •2 Teaspoons Granulated Garlic, or garlic powder •2 Teaspoons Granulated Onion, or onion powder •1 Teaspoon Italian Seasoning •1 Teaspoon Cumin •½ Medium Sweet Onion, sliced Instructions: 1. Clean and pat dry chicken. This is optional, you can make a couple of slices into each chicken drumsticks; this is to assist with helping the marinade seep through the chicken. 2. To make the marinade, in a bowl add in and mix well zesty Italian dressing, kosher salt, black pepper, garlic powder, onion powder, Italian seasoning, and cumin. After mixing the marinade, mix in sliced onions. 3. Add the chicken into the marinade bowl and fully coat the chicken in the marinade. Cover the chicken and refrigerate for about 2 hours to overnight. 4. Preheat the oven to 375 F. 5. After marinating, add the chicken to a baking pan. Bake uncovered for 30 minutes, flip over, and bake for another 25-30 minutes or until the chicken is done cooking and has an internal temperature of 165 F. 6. Once done cooking, you can serve and enjoy. #royaleeats

Street Corn Nachos! #royaleeats