Skinny Recipres

Skinny Recipres Hi! I’m Tara Gerner. Mom of 2 girls, recipe creator, and cheesecake lover. On my blog, you’ll find easy and delicious recipes, fun printables

Cast Iron Shrimp Scampi Ingredients1 1⁄2 lbs large shrimp, peeled and deveined3 tablespoons butter2 tablespoons olive oi...
04/06/2026

Cast Iron Shrimp Scampi

Ingredients

1 1⁄2 lbs large shrimp, peeled and deveined

3 tablespoons butter

2 tablespoons olive oil

4 cloves garlic, minced

1⁄2 teaspoon red pepper flakes

Salt and black pepper to taste

1⁄4 cup chicken broth or dry white wine

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

2 tablespoons chopped fresh parsley

Lemon wedges for serving

Instructions

Heat a cast iron skillet over medium heat. Add butter and olive oil and let melt together.

Add minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.

Add the shrimp in a single layer. Season with salt and black pepper. Cook for 2–3 minutes per side until pink and slightly golden.

Pour in the chicken broth or white wine and let simmer for 2–3 minutes until slightly reduced.

Stir in lemon juice, lemon zest, and fresh parsley. Spoon the buttery garlic sauce over the shrimp.

Remove from heat and serve immediately straight from the cast iron skillet with lemon wedges on the side.

WOULD ANYONE EAT THIS FRIED CABBAGE (WITH BACON, ONION, AND GARLIC) 😋😋Ingredients6 slices bacon, chopped1 large green ca...
04/06/2026

WOULD ANYONE EAT THIS FRIED CABBAGE (WITH BACON, ONION, AND GARLIC) 😋😋
Ingredients

6 slices bacon, chopped

1 large green cabbage, chopped

1 medium onion, diced

3 cloves garlic, minced

2 tbsp butter

1/2 tsp salt (adjust to taste)

1/2 tsp black pepper

1/2 tsp paprika (optional)

1 tbsp apple cider vinegar

1/2 tsp red pepper flakes (optional)

Instructions

In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon and set aside, leaving the fat in the pan.

Add the diced onion to the skillet and sauté for 3–4 minutes until soft. Stir in the garlic and cook for about 30 seconds.

Add butter, then toss in the chopped cabbage. Stir well to coat in the bacon fat and butter.

Cook for 10–15 minutes, stirring occasionally, until the cabbage is tender with slightly caramelized edges.

Season with salt, black pepper, paprika, and red pepper flakes.

Return the crispy bacon to the skillet and mix everything together.

Drizzle with apple cider vinegar, stir, and cook for another 1–2 minutes before serving.

DOES ANYONE HERE ACTUALLY WOULD EAT Beef Liver and OnionsIngredients500 g beef liver, sliced thin2 large onions, sliced ...
04/06/2026

DOES ANYONE HERE ACTUALLY WOULD EAT Beef Liver and Onions

Ingredients

500 g beef liver, sliced thin

2 large onions, sliced into rings

1 cup milk

1/2 cup all-purpose flour

3 tbsp butter

2 tbsp oil

1 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

2 cloves garlic, minced

1/4 cup beef broth

Instructions

Place the liver slices in milk and soak for 20–30 minutes, then drain and pat dry.

Season flour with salt, pepper, and paprika, then lightly dredge the liver slices.

Heat 1 tbsp butter with oil in a skillet over medium heat and cook onions until soft and caramelized, then remove and set aside.

In the same pan, add remaining butter and cook liver slices for about 2–3 minutes per side until browned but still tender.

Add garlic and cook briefly, then return onions to the pan.

Pour in beef broth and let everything simmer for 2–3 minutes until slightly thickened.

Serve immediately with the onions over the liver.

Fried Chicken with GravyIngredients2–3 pieces chicken (drumsticks or thighs)1 cup buttermilk1 cup all-purpose flour1/2 c...
04/06/2026

Fried Chicken with Gravy

Ingredients

2–3 pieces chicken (drumsticks or thighs)

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornstarch

1 tsp salt

1 tsp black pepper

1 tsp paprika

1/2 tsp garlic powder

Oil for frying

3 cups potatoes, peeled and chopped

2 tbsp butter

1/2 cup milk

Salt to taste

1 cup corn kernels

1 tbsp butter

Pinch of salt

2 tbsp butter (for gravy)

2 tbsp flour (for gravy)

1 1/2 cups chicken broth

Salt and pepper to taste

Instructions

Marinate the chicken in buttermilk for at least 1 hour. In a bowl, mix flour, cornstarch, salt, pepper, paprika, and garlic powder. Remove chicken from buttermilk, coat well in the flour mixture, and fry in hot oil until golden brown and crispy. Set aside.

Boil the potatoes until soft, then drain and mash with butter, milk, and salt until smooth and creamy.

In a pan, melt butter, add corn, and cook for a few minutes with a pinch of salt until heated through.

For the gravy, melt butter in a saucepan, stir in flour, and cook briefly. Slowly whisk in chicken broth, cooking until thickened. Season with salt and pepper.

Serve the crispy fried chicken with mashed potatoes topped with gravy and a side of buttered corn.

Grandma's Southern Fried ChickenIngredients8 chicken pieces (drumsticks and thighs preferred)2 cups buttermilk2 cups all...
04/05/2026

Grandma's Southern Fried Chicken

Ingredients

8 chicken pieces (drumsticks and thighs preferred)

2 cups buttermilk

2 cups all-purpose flour

1 tbsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp black pepper

1 tsp salt

1/2 tsp cayenne pepper (optional)

Vegetable oil for frying

Instructions

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and marinate in the refrigerator for at least 2 hours or overnight for deeper flavor.

In a separate bowl, mix the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

Remove the chicken from the buttermilk and let excess liquid drip off.

Dredge each piece in the seasoned flour mixture, pressing lightly so the coating sticks well.

Heat about 2–3 inches of vegetable oil in a deep skillet or heavy pan to about 350°F (175°C).

Carefully place the coated chicken pieces into the hot oil and fry in batches so the pan is not overcrowded.

Cook for about 12–15 minutes, turning occasionally, until the chicken is golden brown, crispy, and fully cooked inside.

Transfer the fried chicken to a paper towel–lined plate to drain excess oil. Serve warm.

DOES ANYONE HERE ACTUALLY STILL EAT Southern Fried CatfishIngredients500 g catfish fillets or strips1 cup cornmeal1/2 cu...
04/05/2026

DOES ANYONE HERE ACTUALLY STILL EAT Southern Fried Catfish

Ingredients

500 g catfish fillets or strips

1 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon black pepper

1 teaspoon salt

1/2 teaspoon cayenne pepper (optional)

1 cup buttermilk

Vegetable oil for frying

Lemon wedges for serving

Instructions

Pat the catfish fillets dry with paper towels and cut into strips if needed.

In a bowl combine cornmeal, flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.

Pour the buttermilk into a separate bowl and dip each catfish piece into the buttermilk.

Coat the fish in the cornmeal mixture, pressing lightly so the coating sticks well.

Heat vegetable oil in a deep skillet to about 175°C / 350°F.

Fry the catfish pieces for 3–5 minutes until golden brown and crispy.

Remove and place on paper towels to drain excess oil.

Serve with fresh lemon wedges.

Fish Camp Style Fried CatfishIngredients4 catfish fillets1 cup yellow cornmeal1/2 cup all-purpose flour1 teaspoon salt1 ...
04/05/2026

Fish Camp Style Fried Catfish

Ingredients

4 catfish fillets

1 cup yellow cornmeal

1/2 cup all-purpose flour

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cayenne pepper (optional)

1 cup buttermilk

Vegetable oil for frying

Lemon wedges

Instructions

Pat the catfish fillets dry with paper towels. Place them in a bowl and pour the buttermilk over the fish. Let them soak for about 15 minutes.

In a shallow dish mix the cornmeal, flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.

Remove the catfish from the buttermilk and dredge each fillet in the cornmeal mixture, pressing lightly so the coating sticks well.

Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium-high heat until hot.

Carefully place the coated catfish fillets in the hot oil and fry for about 3–4 minutes per side until golden brown and crispy.

Transfer the fried catfish to a plate lined with paper towels to drain excess oil.

Serve with fresh lemon wedges on the side.

Sliced Tomato with Salt & PepperIngredients3–4 ripe tomatoes1–2 teaspoons salt1 teaspoon freshly ground black pepper1 ta...
04/05/2026

Sliced Tomato with Salt & Pepper

Ingredients

3–4 ripe tomatoes

1–2 teaspoons salt

1 teaspoon freshly ground black pepper

1 tablespoon olive oil (optional)

Instructions

Wash the tomatoes and slice them into even rounds or wedges.

Arrange the slices neatly on a plate or in a shallow bowl.

Sprinkle salt evenly over the tomatoes.

Add freshly ground black pepper on top.

Drizzle with olive oil if desired.

Let sit for a few minutes to allow the flavors to blend, then serve.

So good who will eat this.😍HUGE POT of Chilli At HomeIngredients2 lb ground beef1 large onion, diced4 cloves garlic, min...
04/05/2026

So good who will eat this.😍HUGE POT of Chilli At Home
Ingredients

2 lb ground beef

1 large onion, diced

4 cloves garlic, minced

2 cans (14–15 oz each) diced tomatoes

1 can (15 oz) tomato sauce

1 can (15 oz) kidney beans, drained

1 can (15 oz) pinto beans, drained

2 cups beef broth

2 tbsp chili powder

1 tsp smoked paprika

1 tsp cumin

1/2 tsp black pepper

1 tsp salt

1 tbsp tomato paste

1 tbsp olive oil

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 3–4 minutes.

Add garlic and ground beef. Cook while breaking the meat apart until browned.

Stir in tomato paste, chili powder, paprika, cumin, salt, and black pepper. Cook for 1 minute to release the flavors.

Add diced tomatoes, tomato sauce, beef broth, kidney beans, and pinto beans. Stir well.

Bring to a gentle boil, then reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally, until thick and rich.

Taste and adjust seasoning if needed before serving.

DOES ANYONE HERE ACTUALLY EAT THIS?😍😍Marinated Cucumbers, Onions, and TomatoesIngredients3 cups cucumbers, thinly sliced...
04/05/2026

DOES ANYONE HERE ACTUALLY EAT THIS?😍😍
Marinated Cucumbers, Onions, and Tomatoes
Ingredients

3 cups cucumbers, thinly sliced

2 medium tomatoes, sliced

1 small onion, thinly sliced

1/3 cup vinegar (white or apple cider)

1/4 cup olive oil

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

Instructions

In a large bowl, combine the sliced cucumbers, tomatoes, and onions.

In a separate bowl, whisk together the vinegar, olive oil, sugar, salt, black pepper, garlic powder, and oregano.

Pour the marinade over the vegetables and toss gently until everything is well coated.

Cover and refrigerate for at least 30 minutes to allow the flavors to blend.

Stir once before serving so the vegetables are evenly coated with the marinade.

Address

3457 Lowndes Hill Park Road, CA, United States
Bakersfield, CA
93301

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