McDuffy's Kitchen

12/28/2024

Salad Dressings

🥗🌿 4 Homemade Dressings 🌿🥗

Ingredients:
Classic Vinegrette:
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste

Yogurt and Herbs Dressing:
- 1 cup of natural yogurt
- 2 tablespoons of lemon juice
- 2 tablespoons of fresh chopped herbs (parsley, cilantro, chives)
- Salt and pepper to taste

Avocado Dressing:
- 1 ripe avocado
- 1/4 cup chopped fresh cilantro
- 2 tablespoons of lemon juice
- 1 chopped garlic clove
- Salt and pepper to taste

Honey Mustard Dressing:
- 1/4 cup of honey
- 2 tablespoons of Dijon mustard
- 2 tablespoons of apple cider vinegar
- 1/4 cup olive oil
- Salt and pepper to taste

Instructions:
1. In a small bowl, mix all the ingredients of your chosen dressing until well combined.
2. Test and adjust the flavor to your preference, adding more salt, pepper, or lemon if needed.
3. Refrigerate the dressing for at least 30 minutes before serving to allow the flavors to mix properly.
4. Serve over your favorite salads and enjoy these delicious homemade dressings.

Accompany your meals with these homemade dressings and delight your palate with its freshness and unique taste! 🥗✨

12/20/2024

Garlic Butter Chicken with Lemon Parmesan Pasta

Ingredients:

For the Chicken:

1 lb boneless, skinless chicken breast, cut into bite-sized pieces
Salt and pepper, to taste
1/2 tsp paprika
1/2 tsp Italian seasoning
3 tbsp butter, divided
3 cloves garlic, minced
Zest and juice of 1 lemon
Fresh parsley, chopped, for garnish
For the Parmesan Linguine:

8 oz linguine
2 tbsp butter
3/4 cup grated Parmesan cheese
1/2 cup heavy cream
Salt and pepper, to taste
1/2 tsp garlic powder
Fresh parsley, chopped, for garnish
Directions:

Cook the Chicken:
Season the chicken with salt, pepper, paprika, and Italian seasoning. Heat 2 tbsp butter in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes, stirring occasionally, until golden and fully cooked through.

Add Garlic and Lemon:
Once the chicken is cooked, toss in the minced garlic, lemon zest, and a squeeze of fresh lemon juice. Stir everything together and let it cook for another 1-2 minutes to soak up those bright flavors. Remove from heat and set aside.

Cook the Pasta:
While the chicken rests, cook the linguine according to the package instructions until al dente. Be sure to save about 1/4 cup of pasta water before draining.

Make the Parmesan Sauce:
In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, blending until smooth. Gradually whisk in the Parmesan cheese until the sauce thickens. Season with salt and pepper to taste.

Combine and Serve:
Add the cooked linguine to the skillet and toss to coat the pasta in the creamy Parmesan sauce. If the sauce needs thinning, add a splash of the reserved pasta water. Serve the pasta on plates, top with the lemony chicken, and garnish with fresh parsley and extra Parmesan.

Enjoy this creamy, flavorful dish!

05/27/2024

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05/16/2024

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05/16/2024

Lemon Tomato Sauce Seared Cod 😋

11/30/2023

Lemon Grilled Chicken Wings
Ingredients:
Chicken wings, lemon, minced garlic
1: Marinate chicken wings: Score the front and back of the chicken wings, add minced garlic, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 2 tablespoons honey, 1 tablespoon oil, add a little salt and black pepper, mix well and marinate for two hours
2: Put a layer of lemon on the bottom, put the chicken wings on top, bake in the air fryer at 180 degrees for 15 minutes, flip over and bake for another 10 minutes, until the surface is golden brown. 😋

11/17/2023

Pot roast 😋

11/17/2023

Leftovers idea 🔥🔥🔥

08/02/2023

07/02/2023

Shrimp 🍤 Toast

04/29/2023

Chicken Alfredo Lasagna 😋

10/12/2022

Good Ole Oxtails 😋

09/27/2022

4 slices bacon, cut into 1 inch pieces (optional)
2 tablespoons butter
2 tablespoons flour (gluten-free for gluten-free)
1 cup milk
4 ounces cream cheese (softened)
2 cups cheddar cheese, shredded and separated
1/4 cup jalapenos, sliced or diced
4 green onions, sliced (optional)
6 cups corn (fresh or frozen)

1. Cook the bacon in a large oven safe pan/skillet until crispy before transferring to paper towels to drain and drain off the excess grease from the pan.
2. Melt the butter in the pan over medium heat, when it gets frothy and just starts to brown, sprinkle in the flour, mix well and let it cook until it starts to turn a light brown.
3. Add the milk, mix well, and simmer until the sauce thickens, stirring as it simmers.
4. Add the cream cheese and half of the cheddar cheese and cook until they have melted into the sauce.
5. Mix the sauce, bacon, jalapenos, green onions and corn, sprinkle on the remaining cheese and bake in a preheated 350F/180C oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.

09/27/2022

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 96(~6 cups

1 pound jalapeno peppers, stems removed, seeds optionally removed and coarsely chopped
1 pound green bell peppers, stems removed, seeds removed and coarsely chopped
6 cups granulated sugar
1 cup cider vinegar
1 teaspoon salt
3 ounces liquid fruit pectin

1. Bring everything except the pectin to a boil in a large sauce pan and simmer for 10 minutes
2. Bring to a rolling boil over high heat, stir in pectin and boil for 1 minute, stirring constantly before removing from heat.
3. Store in sealed containers in the fridge and use within a couple of months or use proper canning procedure to store at room temperature for longer periods of time.

Note: Use less jalapeno peppers and/or remove the seeds for a milder heat and use more for more heat!