Try the irresistible flavors of Peru with this somewhat authentic Pollo la Brasa recipe! Juicy, succulent, marinated chicken in a blend of Peruvian spices, baked to perfection. This video will show you the secrets behind this beloved dish and bring the taste of Peru to your table! If you like this video and this recipe be sure to click save so you can view it later, or click share to send it to a friend too. Don’t forget to drop a comment below to let me know what you think. Written recipe on instagram 👍🏽 #polloalabrasa

Easy Hamburger Helper Recipe! Ingredients: 1 lb. ground beef, or ground turkey 1 shallots, diced (or 1 medium Sweet Onion) 1 Garlic clove, minced 1 Tbsp. Cornstarch 2 cups low-sodium beef broth, or chicken broth 1 Tbsp. Tomato Paste 1 c. Tomato sauce 1 tsp. Italian Seasoning 1 tsp. Seasoned salt 1/2 tsp. Sugar 1/2 tsp. Smoked paprika 1 Tsp. Garlic Powder salt and pepper, to taste 8 oz spiral macaroni, or pasta shells ½ cup heavy cream, or half and half 2 cups shredded cheddar cheese Parsley, for garnish Ingredients: Cook preferred pasta according to package instructions. In a saucepan, medium-low heat with 2 tablespoons of oil, add the shallots. Cook the shallots until soft, about 2-3 minutes. Add the garlic, and sauté for the last 30 seconds. In the same pan, brown ground beef over medium heat. Remove cooked ground beef, onions and garlic from pan, set aside. Add cornstarch, whisk to cook for 1 minute, add tomato paste, stir for 1 minute, slowly whisk in the beef broth and bring the mixture to a boil. Pour in the tomato sauce, Italian seasoning, seasoned salt, smoked paprika, garlic powder, salt, white pepper, and sugar, stirring to combine. Bring to a simmer, cover with lid and cook for 12 to 15 minutes. Add in the heavy cream and cheese and stir until all the cheese melted. Add back in ground beef, and continue to cook for 3 - 5 minutes more. Add cooked al dente pasta folding sauce over pasta until everything is combined. Add parsley for garnish. Serve hot, enjoy! #hamburgerhelper #ragu #onepotmeals

Easy Chicken Parmesan Recipe you must try! 2 chicken cutlets Salt, to taste Pepper, to taste 1 Tbsp, AP seasoning 2 Eggs 1 c. Flour 2/3 c. Breadcrumbs 1/4 c. Parmesan, grated Lemon Zest Oil spray For the Topping: 24 oz. Marinara Sauce 2 c. Mozzarella, shredded 1/2 Parmesan cheese, grated For serving: Parsley, minced Parmesan, grated Preheat the oven to 400°F. Place a wire rack on a baking sheet and brush or spray it with cooking oil, then set aside. Prepare 3 separate dished. 1st with 1 cup all-purpose flour. 2nd with 2 whisked eggs. In a 3rd dish mix 2/3 cup Italian bread crumbs, 1/4 cup grated Parmesan cheese, and 1 tbsp lemon zest. Season chicken with salt, pepper, and all purpose seasoning. Season each of the separate dishes with the same seasonings. Dredge each cutlet in flour, then beaten eggs, and then breadcrumb mixture. Place on a pre-greased wire rack. Spray the tops of the cutlets with some cooking spray, that will help to keep the tops crispy and get golden in color. Bake at 400°F for about 15-20 minutes or until the internal temperature reaches 165°F. Remove from oven, set aside. On another sheet-pan, pour in your marinara sauce. Sprinkle shredded mozzarella cheese on top, and grated Parmesan cheese. Bake in the oven for 10 minutes until cheese is melted. Using a grill spatula (with no slits/holes) scoop out sauce and cheese and pour it on top of your cutlet. Garnish with parsley, enjoy! #chickenparm #chickendinner #chickenrecipe

Do you have a favorite bougie struggle meal? Aglio e Olio (Spaghetti with garlic and olive oil) 8 oz. Spaghetti, cooked 1/4. c. Olive Oil 2-4 Garlic Cloves, thinly sliced 1 Tbsp. Red Pepper Flakes 1/2 c. Reserved Pasta Water Parsley, for garnish Cook Spaghetti according to package instructions until al dente. Pro Tip: make sure your pasta water is generously salted so that the spaghetti absorbs some of the salty water. In a skillet, over medium heat, add oil, garlic cloves, red pepper flakes and cook for 2-3 minutes, until garlic in tender and fragrant. Add reserved pasta water that you used to cook spaghetti into the skillet, cooked spaghetti, and mix until sauce thickens and every noodles is covered. Sprinkle in chopped parsley, mix again. Serve hot, enjoy! #midnightsnack #aglioeolio #spaghetti

How do you like your chicken tenders baked or fried? Garlic Parmesan Chicken Tenders Ingredients: 1 lb. Chicken Tenders Wet Batter: 2 c. Buttermilk 2 Tbsp. Hot Sauce, optional 2Tsp. Salt 1 Tsp. Onion Powder 1 Tsp. Garlic Powder 1 Tsp. White Pepper 1 Tsp. Paprika 1 Tsp. Cayenne Pepper 1 Tsp. Mustard Powder Dry Batter: 2 c. Flour, for dredge 1 c. Corn starch, for dredge 2Tsp. Salt 1 Tsp. Onion Powder 1 Tsp. Garlic Powder 1 Tsp. White Pepper 1 Tsp. Paprika 1 Tsp. Cayenne Pepper 1 Tsp. Mustard Powder Sauce: 5 Tbsp. Butter, unsalted, melted 1 c. Mayonnaise 1 Tbsp. White wine vinegar 1/2 lemon, juices 1 c. Parmesan Cheese 2 Tbsp. Garlic Paste, or grated garlic 2 Tbsp. Parsley 1 Tsp. Oregano 1 Tsp. Paprika 1 Tsp. Sugar Salt, to taste White pepper, to taste Oil, for frying Instructions: To a bowl, combine chicken, buttermilk, hot sauce, onion powder, garlic powder, white pepper, paprika, mustard powder, and 2 teaspoon of salt. Mix, and marinate refrigerated for 6 hours, or overnight. In another bowl, combine flour, cornstarch, onion powder, garlic powder, white pepper, paprika, mustard powder, salt, pepper, mix everything together. Remove chicken tenders from buttermilk batter. Dredge chicken in flour mixture. Pro Tip: you can dip them back into the buttermilk batter and lastly back into the flour if you prefer more coating on chicken tenders. Place tenders on a rack and allow them to rest refrigerated for at least 10-30 minutes, untouched. Fry tenders over medium heat at 350 degrees for 5-7minutes, until golden and crispy. In a bowl, pour in melted butter, add garlic, mayonnaise, lemon juice, white wine vinegar, parmesan cheese, parsley, oregano, paprika, sugar, salt, and white pepper. Mix until combined. Douse tenders in Parmesan sauce. Serve while hot, enjoy!#garlic #parmesan #chickentenders