Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/4 cup honey
• 2 tablespoons hot sauce (adjust to taste)
• 1 tablespoon melted butter
• Cooking spray

Directions:

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and lightly grease with cooking spray.
3. In a shallow dish, mix together the flour, garlic powder, paprika, salt, and black pepper.
4. In another shallow dish, place the beaten eggs.
5. Place the panko breadcrumbs in a third shallow dish.
6. Season the chicken breasts with salt and pepper.
7. Dredge each chicken breast in the flour mixture, shaking off any excess.
8. Dip the chicken into the beaten eggs, then coat evenly with panko breadcrumbs, pressing gently to adhere.
9. Place the breaded chicken breasts on the prepared baking sheet.
10. Spray the tops of the chicken breasts lightly with cooking spray to help them brown.
11. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and golden brown, flipping halfway through cooking.
12. In a small bowl, mix together the honey, hot sauce, and melted butter to make the hot honey sauce.
13. Once the chicken is cooked, remove it from the oven and brush each chicken breast with the hot honey sauce, reserving some sauce for serving.
14. Return the chicken to the oven and bake for an additional 3-5 minutes, or until the sauce is bubbly and caramelized.
15. Remove the chicken from the oven and let it rest for a few minutes before serving.
16. Serve the Baked Crunchy Hot Honey Chicken with extra hot honey sauce on the side for dipping. Enjoy!

Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 40-45 minutes | Servings: 4

Tips:

Adjust the amount of hot sauce in the honey sauce according to your preference for spiciness.
For extra crunch, you can mix grated Parmesan cheese with the panko breadcrumbs.
Serve the chicken with a side of creamy coleslaw or roasted vegetables for a complete meal.

Bestanddele:

• 1 pak (8-10) hoenderstukke
• 1 pk bruin uiesop poeier
• 250 ml warm water (nie kook)
• 1/2 k mayonaise
• 1/4 k chutney
• 1/4 k soet chilli sous
• 1/4 k tamatie sous
• Sout

Metode:

1. Oond 180 gr C.
2. Pak die hoender stukke in ‘n oondbak en geur liggies met sout.
3. Meng die uiesop-poeier met die warm water.
4. Roer die mayonaise, chutney, soet chillie sous en tamatie sous daarby.
5. Gooi oor hoender en bedek met tinfoelie.
6. Bak vir 50-60 minute.
7. Haal foelie af en bak oop tot goudbruin.

Translation

Baked Mayonnaise and Chutney Chicken

Ingredients:

• 1 pack (8-10) chicken pieces
• 1 pk brown onion soup powder
• 250 ml warm water (not boiling)
• 1/2 cup mayonnaise
• 1/4 cup chutney
• 1/4 cup sweet chilli sauce
• 1/4 cup tomato sauce
• Salt

Method:

1. Oven 180 gr C.
2. Pack the chicken pieces in an oven dish and lightly season with salt.
3. Mix the onion soup powder with the hot water.
4. Stir in the mayonnaise, chutney, sweet chilli sauce and tomato sauce.
5. Pour over chicken and cover with tin foil.
6. Bake for 50-60 minutes.
7. Remove foil and bake until golden brown.

Ingredients

• 2 lb cod fillet (any white fish)
• 1/4 c butter or margarine
• 2 Tbsp lemon juice
• 1/4 c all purpose flour
• dash(es) paprika
• Salt and Pepper to taste

Directions

1. Cut fillets into serving sizes.
2. Melt butter in sauce pan or micro-wave.
3. Add lemon juice to melted butter.
4. In another dish, mix together flour, salt & pepper.
5. Dip fish into butter/lemon mix, coating well on all sides.
6. Dip buttered fish into flour mix, coating well on all sides.
7. Place coated fillets in an ungreased baking dish.
8. Drizzle remaining butter mix over fillets.
9. Sprinkle entire dish with paprika.
10. Bake, uncovered in 350 oven for 25-30 minutes.
11. Fish should flake easily with a fork.
12. Garnish with parsley and lemon wedges.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cloves of garlic, chopped
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 3 tablespoons olive oil
• Fresh parsley, chopped, for garnish

Let’s explore the role of each ingredient in crafting this mouthwatering dish:

• Chicken Breasts: Serve as the protein base of the dish, providing heartiness and substance.
• Bell Peppers: Add vibrant color, sweet flavor, and crunchy texture to the dish, enhancing its overall appeal.
• Garlic: Infuses the dish with aromatic flavor and depth, complementing the other ingredients.
• Paprika and Dried Oregano: Season the chicken and peppers with warm, earthy notes, adding complexity to the flavor profile.
• Salt and Black Pepper: Season the dish to taste, balancing the flavors and enhancing their richness.
• Shredded Cheddar Cheese: Melts into gooey perfection, enveloping the chicken and peppers in creamy goodness.
• Grated Parmesan Cheese: Adds a nutty and salty flavor, enhancing the cheesiness of the dish.
• Olive Oil: Coats the chicken and peppers, ensuring they cook evenly and develop a golden crust.
• Fresh Parsley: Garnishes the dish with vibrant color and fresh herbal notes, adding visual appeal and freshness to each bite.

Instructions:

1. Preheat the Oven:
   1. Preheat your oven to 375°F.
   2. Grease a 9×13-inch casserole dish to prevent sticking.
2. Prepare the Chicken and Peppers:
   1. In a large mixing bowl, combine the chicken breasts, sliced bell peppers, chopped garlic, paprika, dried oregano, salt, black pepper, and olive oil.
   2. Toss well to coat the chicken and peppers evenly with the seasonings.
3. Layer in the Casserole Dish:
   1. Transfer the seasoned chicken and peppers to the prepared casserole dish, spreading them out evenly to ensure even cooking.
4. Add the Cheese:
   1. Sprinkle the shredded cheddar cheese and grated Parmesan cheese evenly over the top of the chicken and peppers, covering them completely with a generous layer of cheese.
5. Bake Until Golden and Bubbly:
   1. Place the casserole dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly, with a golden crust forming on top.
6. Garnish and Serve:
   1. Remove the dish from the oven and garnish with chopped fresh parsley for a pop of color and freshness.
   2. Serve hot and enjoy!

Recommendations for Success:

1. Use boneless, skinless chicken breasts for quick and easy preparation
2. Slice the bell peppers evenly to ensure they cook at the same rate.
3. Adjust the seasoning to taste, adding more or less paprika, oregano, salt, or pepper according to your preferences.
4. Use high-quality cheeses for superior flavor and melting properties.
5. Allow the dish to rest for a few minutes before serving to allow the flavors to meld together.

Top 5 Mistakes and How to Avoid Them:

1. Overcooking the Chicken Avoid overcooking the chicken by checking for doneness with a meat thermometer. The internal temperature should reach 165°F when fully cooked.
2. Not Seasoning Adequately Be sure to season the chicken and peppers generously with salt, pepper, paprika, and oregano to ensure they are flavorful throughout.
3. Using Excessive Olive Oil Use just enough olive oil to coat the chicken and peppers evenly without drowning them in excess oil, which can lead to greasiness.
4. Not Spreading Out Evenly in the Casserole Dish Ensure the chicken and peppers are spread out evenly in the casserole dish to promote even cooking and prevent overcrowding.
5. Skipping the Garnish Don’t forget to garnish the dish with fresh parsley before serving to add a burst of color and freshness to each plate.

• 4 tot 6 Groot aartappels
• Sout en vars gemaalde swartpeper
• 6 tot 8 hoenderporsies
• 40 ml Olyfolie
• 30 tot 45 ml Hoenderspeserye of Masala Mix van Ina Paarman
• 2 Rooiuie, in kwarte gesny
• 2 Heel knoffelhuisies

Sous

• 15 ml Mielieblom (maizina)
• 20 ml Water
• 125 ml Room
• 125 ml Gewone jogurt
• Hand vol koljanderblare

1. Voorverhit die oond tot 200 °C en smeer ’n middelslag-oondbak.
2. Kook die aartappels tot net sag (nie pap nie) en sny in 2 cm-skywe.
3. Pak die aartappels in die oondbak en geur met sout en peper.
4. Verf die hoenderstukke met ’n bietjie van die olie en bedek dit met die hoenderspeserye.
5. Pak die hoender bo-op die aartappels gevolg deur die uie en knoffel.
6. Bak 15 minute.
7. Meng intussen die mielieblom en water en roer dit saam met die room en jogurt in ’n mengbeker.
8. Giet die sous bo-oor die hoender.
9. Verlaag die hitte na 180 °C en bak nog 20 tot 40 minute of tot gaar.
10. Sprinkel met koljanderblare en sit voor met rys.
11. Genoeg vir 4 mense.

Translation

Baked Curry Chicken

• 4 to 6 large potatoes
• Salt and freshly ground black pepper
• 6 to 8 chicken portions
• 40 ml Olive oil
• 30 to 45 ml Chicken Spices or Masala Mix from Ina Paarman
• 2 Red onions, quartered
• 2 Whole cloves of garlic

Sauce

• 15 ml maize flour (maizina)
• 20 ml Water
• 125 ml Cream
• 125 ml plain yogurt
• Handful of coriander leaves

1. Preheat the oven to 200 °C and grease a medium baking tray.
2. Boil the potatoes until just soft (not mushy) and cut into 2 cm slices.
3. Put the potatoes in the oven and season with salt and pepper.
4. Paint the chicken pieces with a little of the oil and cover them with the chicken spices.
5. Place the chicken on top of the potatoes followed by the onions and garlic.
6. Bake 15 minutes.
7. In the meantime, mix the cornflour and water and stir it together with the cream and yogurt in a mixing cup.
8. Pour the sauce over the top of the chicken.
9. Reduce the heat to 180 °C and bake for another 20 to 40 minutes or until cooked.
10. Sprinkle with coriander leaves and serve with rice.
11. Enough for 4 people.

Ingredients:

• 2 lb cod fillet (any white fish)
• 1/4 cup butter or margarine
• 2 tablespoons lemon juice
• 1/4 cup all-purpose flour
• Dash(es) of paprika
• Salt & pepper to taste

Directions:

1. Cut the cod fillets into serving sizes.
2. Melt the butter in a saucepan or microwave.
3. Add lemon juice to the melted butter.
4. In another dish, mix together flour, salt, and pepper.
5. Dip each fish fillet into the butter and lemon mixture, coating well on all sides.
6. Then dip the buttered fish into the flour mixture, coating well on all sides.
7. Place the coated fillets in an ungreased baking dish.
8. Drizzle the remaining butter mixture over the fillets.
9. Sprinkle the entire dish with paprika.
10. Bake the dish, uncovered, in a 350°F oven for 25-30 minutes or until the fish flakes easily with a fork.
11. Garnish with parsley and lemon wedges before serving.

Prep Time: 15 minutes
Cooking Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 4
Kcal: 320 per serving

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Recipe Tips:

For added flavor, you can squeeze some extra lemon juice over the baked cod before serving.
Serve this dish with a side of steamed vegetables or a fresh salad for a complete meal.

• Gebruik bak ongeveer 15 tot 20cm
• 1 eier
• 125ml suiker
• 250ml meel
• 5ml bakpoeier
• 5ml koeksoda
• 30ml asyn
• 2 eetl appelkooskonfyt
• 1 kop melk
• Sout

1. Klits eiers en suiker
2. Maak koeksoda aan met bietjie melk
3. Meng al bo-genoemde bymekaar
4. Gooi in bakpan en bak by 180 grade C vir 45 min

Sous

• 1 kop melk
• 125ml suiker
• 1 kop water
• 2 eetl botter
• 5ml vanilje

1. Bring alles tot kookpunt en gooi kokende stroop oor die warm poeding wat direk uit die oond uit kom.
2. Prik ‘n paar gaatjies met vurk in die koek voor jy die stroop oorgooi.

VERVANG DIE APPELKOOSKONFYT BY DIE BESLAG MET 2 EETL KAKAO EN VOEG 2 EETL KAKAO BY SOUS VIR SJOKOLADE POEDING

Translation

Baked Brown Pudding

• Use a tray approximately 15 to 20 cm
• 1 egg
• 125ml sugar
• 250ml flour
• 5ml baking powder
• 5ml baking soda
• 30ml of vinegar
• 2 tbsp apricot jam
• 1 cup of milk
• Salt

1. Beat eggs and sugar
2. Make baking soda with a little milk
3. Mix all of the above together
4. Pour into baking pan and bake at 180 degrees C for 45 min

Sauce

• 1 cup of milk
• 125ml sugar
• 1 cup of water
• 2 tbsp butter
• 5ml vanilla

1. Bring everything to the boil and pour boiling syrup over the hot pudding straight from the oven.
2. Poke a few holes in the cake with a fork before pouring the syrup over it.

REPLACE THE APPLE CHOCOLATE JAM IN THE BATTER WITH 2 TBS OF COCOA AND ADD 2 TBS OF COCOA TO SAUCE FOR CHOCOLATE PUDDING

Ingredients:

• 4 boneless skinless chicken breasts, cut into 1″ pieces
• 1 cup corn starch
• 2 large eggs
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/4 cup ketchup
• 1/2 cup apple cider vinegar
• 2 tbsp. soy sauce
• 1 tsp. garlic powder
• 1/2 tsp. sea salt

Directions:

1. Preheat oven to 325F and line a 13 x 9-inch pan with parchment paper.
2. Set aside. Season chicken breasts with salt and pepper.
3. Add cornstarch to a large ziploc bag and add chicken breast.
4. Shake to coat.
5. In a shallow bowl, beat together eggs.
6. Heat oil in a skillet over medium-high heat until sizzling.
7. Dip chicken breasts in eggs and add to the skillet.
8. Sear chicken until golden and place in the prepared pan.
9. In a medium bowl, combine sugar, ketchup, vinegar, soy sauce, garlic powder, and sea salt and whisk.
10. Pour over chicken and bake for 1 hour, tossing halfway through.
11. Serve with rice.

“A delightful dessert with a perfect balance of sweetness and warmth. The nutmeg and cinnamon add a comforting touch. Easy to make, it’s a timeless treat.”

Ingredients:

• 4 large eggs
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon nutmeg
• 3 cups whole milk, heated until warm
• Ground cinnamon for topping

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, beat the eggs slightly.
3. Add sugar, salt, vanilla extract, and nutmeg.
4. Mix well.
5. Slowly stir in the warm milk until well combined.
6. Pour the mixture into a 1 1/2-quart casserole dish.
7. Sprinkle the top lightly with ground cinnamon.
8. Place the casserole dish in a larger baking pan.
9. Fill the larger pan with about 1-inch of hot water to create a water bath.
10. Carefully place the baking pan in the preheated oven and bake for 45-60 minutes, or until a knife inserted near the center comes out clean.
11. Remove the custard from the water bath and allow to cool slightly.
12. Serve warm or chilled, as desired.

Ingredients:

• 12 small potatoes, sliced into rounds
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Directions:

1. Preheat oven to 400°F (200°C).
2. Toss potato rounds with olive oil, Parmesan cheese, garlic powder, paprika, salt, and pepper.
3. Arrange in a single layer on a baking sheet.
4. Bake for 25-30 minutes, or until golden brown and crispy.
5. Garnish with fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 150 kcal | Servings: 4 servings