Easy Recipes life

08/18/2026

🍗 Cold Fried Chicken 😍

Ingredients:
• 2 lbs chicken pieces
• 2 cups buttermilk
• 1 tbsp hot sauce
• 2 cups all-purpose flour
• ½ cup cornstarch
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp salt
• ½ tsp cayenne pepper (optional)
• Vegetable oil, for frying

Method:

1. Place the chicken pieces in a large bowl. Pour over the buttermilk and hot sauce, making sure the chicken is well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
2. In a large bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
3. Remove the chicken from the buttermilk, allowing the excess to drip off. Dredge each piece thoroughly in the seasoned flour, pressing the coating firmly onto the chicken.
4. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the chicken in batches for 12–16 minutes, turning occasionally, until golden brown and cooked through.
5. Transfer the chicken to a wire rack set over a baking sheet and let it cool completely. This keeps the coating crisp as it cools.
6. Refrigerate the fried chicken for at least 2 hours before serving. Enjoy it cold with coleslaw, potato salad, biscuits, or pickles. 🍗✨

enjoy🍽️

08/18/2026

🥧 Chicken Pot Pie 😍

Ingredients:
• 2 cups cooked chicken, shredded or diced
• 1 sheet refrigerated pie crust
• 1 cup frozen peas
• 1 cup carrots, diced
• ½ cup celery, diced
• ½ cup onion, chopped
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• ½ cup whole milk
• ½ tsp dried thyme
• ½ tsp garlic powder
• ½ tsp black pepper
• Salt, to taste
• 1 egg, beaten, for brushing

Method:

1. Preheat the oven to 400°F (200°C). Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook for 5–7 minutes until softened.
2. Sprinkle in the flour and stir for 1–2 minutes. Gradually whisk in the chicken broth and milk until smooth and creamy.
3. Add the cooked chicken, peas, thyme, garlic powder, black pepper, and salt. Simmer for 3–5 minutes, until the filling thickens.
4. Transfer the filling to a 9-inch pie dish and carefully place the pie crust over the top. Press the edges to seal and cut a few small slits in the center for steam to escape.
5. Brush the crust with the beaten egg. Bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbling.
6. Let the pot pie rest for 10 minutes before serving. Enjoy warm with your favorite side dish. 🥧🍗✨

08/16/2026

08/16/2026

Spinach Chicken Casserole with Cream Cheese & Mozzarella 🥬🧀
A rich, creamy chicken casserole loaded with spinach, cream cheese, and bubbling mozzarella. Great for an easy family dinner.
Ingredients
2 cups cooked chicken, shredded or chopped
2 cups fresh spinach, roughly chopped
8 oz (225 g) cream cheese, softened
1 cup shredded mozzarella cheese
½ cup sour cream
¼ cup grated Parmesan cheese
2 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
½ cup panko breadcrumbs
1 tablespoon melted butter
Instructions
Preheat oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
Mix the softened cream cheese, sour cream, garlic, onion powder, Italian seasoning, salt, and pepper until creamy.
Fold in the cooked chicken and chopped spinach. Stir until everything is well coated.
Spread the mixture evenly into the prepared baking dish.
Sprinkle mozzarella and Parmesan evenly over the top.
Mix the panko breadcrumbs with melted butter and scatter over the cheese.
Bake uncovered for 20–25 minutes, until hot and bubbling.
Broil for 1–2 minutes at the end for a beautifully golden, crispy top. Watch closely so it doesn't burn.
Rest for about 5 minutes before serving.
Servings: 4–6
Prep: 10 minutes
Cook: 25 minutes
Total: About 35 minutes
✨ Serving idea: Pair it with garlic bread, roasted vegetables, rice, or a simple green salad.

08/16/2026

Slow Cooker Pea and Ham Soup

**Ingredients:**

- 1 ham hock

- 400g split peas, rinsed

- 1 onion, chopped

- 2 carrots, chopped

- 1 celery stick, chopped

- 2 garlic cloves, crushed

- 1.5 litres water or light stock

- 1 bay leaf

- Black pepper, to taste

- Crusty bread, to serve

**Method:**

Settle the ham hock into the slow cooker along with the split peas, onion, carrots, celery and garlic, then top up with the water or stock and tuck in the bay leaf. Pop the lid on and let it cook gently on low for 8 hours, or on high for around 4 hours until the peas have broken down and the ham is falling apart. Remove the hock, pull the meat away from the bone and shred it before stirring it back through the soup. Finish with a good grind of black pepper and serve warm with crusty bread on the side.

08/16/2026

Creamy Potato Soup

Ingredients:
• 6 medium potatoes, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup milk
• 1 cup heavy cream
• 3 tbsp butter
• 2 tbsp all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• 1 cup shredded cheddar cheese (optional)
• Cooked bacon and green onions, for garnish (optional)

Method:

1. Melt the butter in a large pot over medium heat. Add the onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for another minute.
2. Sprinkle in the flour and stir for 1 minute. Gradually whisk in the chicken broth, then add the potatoes, salt, and black pepper.
3. Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes, until the potatoes are tender.
4. Stir in the milk and heavy cream. Mash some of the potatoes for a thicker texture, then add the cheddar if using. Simmer for another 3–5 minutes. Serve hot with bacon, green onions, or extra cheese on top.

08/16/2026

Fried Catfish

Ingredients:
• 2 lbs catfish fillets
• 1½ cups yellow cornmeal
• ½ cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp cayenne pepper (optional)
• 1 tsp salt
• 1½ cups buttermilk
• 1 tbsp hot sauce (optional)
• Vegetable oil, for frying
• Lemon wedges, for serving
• Tartar sauce, for serving

Method:

1. Pat the catfish fillets dry with paper towels. In a bowl, combine the buttermilk and hot sauce. Add the catfish and let it marinate for 20–30 minutes.
2. In a shallow bowl, mix the cornmeal, flour, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and salt.
3. Remove each fillet from the buttermilk, allowing the excess to drip off, then coat generously in the seasoned cornmeal mixture. Press gently so the coating sticks.
4. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat until hot, around 350°F (175°C).
5. Carefully place the catfish into the hot oil without overcrowding the pan. Fry for 3–5 minutes per side, until golden brown, crispy, and cooked through.
6. Transfer the fried catfish to a paper towel-lined plate to drain. Serve hot with lemon wedges, tartar sauce, coleslaw, and hush puppies. 🐟🍋✨

08/16/2026

Slap Ya Mama Pound Cake

Ingredients

For the Cake

1 pound (4 sticks) unsalted butter, softened

2 1/2 cups granulated sugar

1 tsp vanilla extract

1 tsp almond extract (optional)

8 large eggs

3 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup whole milk

For the White Glaze

1 1/2 cups powdered sugar

2–3 tbsp milk or heavy cream

1/2 tsp vanilla extract

Instructions

1 Prepare the cake

Preheat oven to 325°F (165°C). Grease a 10-inch tube pan or Bundt pan and lightly dust with flour

2 Make the batter

In a large bowl, cream the butter and sugar until light and fluffy, about 5 to 7 minutes

Add vanilla and almond extracts and mix until combined

Beat in eggs one at a time until fully incorporated

In a separate bowl, whisk together flour, baking powder, and salt

Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until smooth, being careful not to overmix

3 Bake

Pour the batter into the prepared pan and smooth the top

Bake for 1 hour 20–30 minutes or until a toothpick inserted in the center comes out clean

Let the cake cool in the pan for 15–20 minutes

4 Prepare the glaze

In a small bowl, whisk together powdered sugar, milk or cream, and vanilla until smooth. Adjust consistency as needed; it should be pourable but not too thin

5 Glaze the cake

Carefully invert the cake onto a wire rack

While still slightly warm, drizzle the white glaze over the top, letting it drip down the sides

Allow the glaze to set for 15–20 minutes before slicing