Bratkartoffeln (German Pan-Fried Potatoes)

 

• 2 pounds firm potatoes i.e. Yukon Gold, Red Bliss, Carola, Inca Gold, Rose Gold etc.
• 1 large onion
• 2 tbsp. clarified butter Butterschmalz
• 2 tbsp. neutral vegetable oil
• salt, pepper, and paprika powder to taste

Instructions

 

• Peel potatoes and cut into equal ½-inch slices or cubes.
• Add the potatoes to a bowl with water to wash off the starch. This makes sure that you will get nice and crispy potatoes.
• Heat oil and clarified on medium-high in a large pan.
• Drain the potatoes, add them to the pan and cover with a lid.
• Fry for about 5 min. before you stir the potatoes for the first time.
• With the pan covered, fry for about 20 minutes and stir occasionally.
• In the meantime, cube the onions and add on top of the potatoes – don´t stir.
• Fry for about 5 min. with pan covered.
• Mix potatoes and fry for about 5 more minutes without a lid.
• Season with salt, pepper and paprika powder to taste.
   
   

Hänchenschnitzel (Chicken Schnitzel)

 

Ingredients

• 2 large chicken breasts
• Salt and pepper
• 4 Tbsp butter, divided
• Vegetable oil
• ½ c unbleached all-purpose flour
• 2 eggs, beaten lightly
• 1 ½ c plain, unseasoned breadcrumbs
• Lemon slices and fresh parsley (to serve)

Instructions

• Cut each chicken breast in to two, thin cutlets, by slicing them through the side, as if you were butterflying them, but go ahead and cut right through. Salt and pepper both sides of each of your 4 chicken cutlets. Place them between two sheets of plastic wrap and pound them thin using a meat mallet or rolling pin, to ⅛ inch thick. Set the cutlets aside.
• Melt 2 tablespoon of butter in a medium sauté pan and add enough oil to fill the pan to ⅛ inch deep. Heat the oil and butter over high heat until it begins to crackle. (Tip: Toss a pinch of bread crumbs into the hot oil, if crackle and crisp up nicely, but don’t burn, then you know your oil is ready.)
• While the oil is heating, place the flour and breadcrumbs each in their own shallow dish. Place the beaten eggs in a shallow bowl.
• Dip each pounded chicken cutlet in flour, covering it completely.
• Then, dip the cutlet in the beaten eggs, moistening it entirely and letting any excess drain off.
• Finally, dip the cutlet into the breadcrumbs, covering it completely, but not pressing the breadcrumbs into the cutlet. Let any excess breadcrumbs fall off.
• Immediately transfer the breaded cutlet to the hot oil. Fry for 1-2 minutes, each side until golden brown. Transfer the cutlet to a paper towel lined platter or wire rack.
• Repeat with another cutlets.
• After frying 2 cutlets, add the remaining 2 tablespoon of butter and additional oil if necessary. Heat the oil/butter mixture again to frying temperature, and continue frying your remaining two cutlets.
• To serve, garnish the chicken schnitzel with lemon slices and parsley. Serve with spätzel, fries, braised cabbage, and/or German potato salad.

 

Deviled Ham Salad

 

Ingredients for Deviled Ham Salad (and Why They Matter)

To create the perfect Deviled Ham Salad, you’ll need a mix of savory, creamy, tangy, and crunchy elements. Each ingredient has a role to play:

2 cups finely chopped cooked ham – The base of the salad. Use leftover baked ham for a smoky depth, or deli ham for convenience. The ham should be chopped finely but not pureed—this gives the spread texture without making it pasty.

½ cup mayonnaise – Adds creaminess and binds the ingredients together. It balances the saltiness of the ham while keeping the salad moist.

2 tablespoons Dijon mustard – Provides a tangy kick and signature "deviled" flavor. You can substitute with yellow mustard for a milder taste.

2 tablespoons finely diced celery – Adds crunch and freshness to cut through the richness of the ham and mayo.

2 tablespoons finely diced onion (or scallions) – Brings sharpness and depth of flavor. Scallions are a milder option if you want less bite.

1 teaspoon Worcestershire sauce – A flavor powerhouse that enhances the umami notes in the ham.

1 teaspoon hot sauce (adjust to taste) – Delivers the spicy “deviled” element. Choose your favorite hot sauce for customization.

½ teaspoon smoked paprika – Adds smokiness and warmth, elevating the overall flavor.

¼ teaspoon black pepper – Provides subtle heat and balances the seasoning.

2 tablespoons sweet pickle relish (optional) – Introduces a sweet-tangy contrast that many people love in classic ham salad.

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Step-by-Step Instructions

Making Deviled Ham Salad is fast and foolproof. Here’s how to do it:

Step 1: Prepare the Ham

Start with cooked ham and finely chop it with a knife or pulse it in a food processor. Be careful not to over-process—you want small, crumbly pieces, not a paste.

Step 2: Make the Dressing

In a medium mixing bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, smoked paprika, and black pepper. Whisk until smooth.

Step 3: Mix It All Together

Add the chopped ham, diced celery, diced onion, and pickle relish (if using). Stir gently until everything is well coated with the dressing.

Step 4: Chill for Best Flavor

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld together for a richer taste.

Step 5: Serve & Enjoy

Transfer your Deviled Ham Salad to a serving bowl or spread it directly onto bread, crackers, or wraps.

Spinach Artichoke Dip

 

Ingredients 

Servings: 10 people as an appetizer

• 8 oz cream cheese, reduced fat is ok
• 16 oz light sour cream
• 8 Tbsp unsalted butter
• 1 1/2 cups shredded Parmesan cheese
• 14 oz quartered artichoke hearts, drained and coarsely chopped
• 4 oz can diced jalapeños, drained
• 10 oz frozen spinach, thawed and drained
• 2-3 garlic cloves, pressed

Instructions

• In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5-2 cups Parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.
• Stir in coarsely chopped artichoke hearts, your drained jalapenos and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves. Serve hot with chips or crackers or toasted baguettes.

Hawaiian Teriyaki Chicken

 

→ Main Ingredients

1½ pounds boneless and skinless chicken thighs

1 cup soy sauce

1 cup packed brown sugar

1 cup pineapple juice

4 cloves chopped garlic

1 tablespoon minced fresh ginger

 

 

Instructions

Get started by placing those juicy chicken thighs in either a large bowl or a gallon-sized Ziploc bag - whatever you've got handy!

In a medium bowl, let's create that mouthwatering marinade! Mix together your soy sauce, brown sugar, pineapple juice, garlic, and ginger until that sugar is completely dissolved into this beautiful blend.

Pour your freshly made marinade all over the chicken. If you're using a bag, squeeze out the air before sealing it up. Bowl users, wrap it tight with plastic! Now, let it hang out in the fridge - 4 hours will do, but overnight will give you the best flavor.

When you're ready to cook, grab the chicken but hold onto that marinade! Pour it into a saucepan and let it simmer over medium heat for 5-10 minutes until it reduces slightly and becomes food-safe.

Fire up that grill to medium-high heat! Throw your marinated chicken on there and brush it with some of that hot marinade. Give it about 6-8 minutes per side until you hit that perfect 165°F internal temp and get some nice char marks.

Place your grilled chicken in a baking dish, pour over the remaining hot teriyaki sauce, and serve it up while it's nice and hot!

Notes

1. This Hawaiian-style Grilled Teriyaki Chicken features a perfectly balanced sweet and savory marinade that makes it absolutely perfect for grilling!

 

Better Than Sex Cake

 

• 1 box of chocolate cake mix
• 1 can of sweetened condensed milk
• 1 jar of caramel sauce
• 1 container of whipped topping
• 1 package of toffee bits
• Additional toppings of your choice (optional)

Directions

1. Prepare the chocolate cake mix according to the instructions on the box.
2. Once the cake is baked and cooled, use the handle of a wooden spoon to poke holes all over the cake.
3. Pour the sweetened condensed milk over the cake, making sure it seeps into the holes.
4. Drizzle the caramel sauce over the cake, spreading it evenly with a spatula.
5. Spread the whipped topping over the cake, covering the caramel layer completely.
6. Sprinkle the toffee bits generously on top of the whipped cream.
7. Chill the cake in the refrigerator for at least an hour before serving to allow the flavors to meld together.

Dolly Parton's Butterscotch Pie

 Dolly Parton's Butterscotch Pie

- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 3 large egg yolks
- 1/4 cup cornstarch
- 2 cups whole milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 pre-baked 9-inch pie crust
- Whipped cream
- 1/2 cup chopped pecans

Directions

Preheat the oven to 375°F. Spray a 9-inch pie plate with nonstick cooking spray. Mix together the chopped pecans, softened butter, brown sugar and salt using a fork in a medium bowl. Press the mixture into the pie plate evenly over the bottom and up the sides.

Bake the crust for 10 to 15 minutes until the nuts are browned and fragrant. Move the pie pan to a cooling rack.

Mix together the brown sugar, cornstarch, flour and salt in a double boiler, then add the butter. Bring water in the bottom pan to a simmer over medium-high heat. Stir the ingredients in the top pan until they’re combined.

Slowly whisk in the sweetened condensed milk and water mixture. Whisk in the egg yolks, working quickly so they don’t scramble (this is called tempering eggs). Stir the pudding mixture constantly until it’s smooth and thick enough to coat the back of a spoon.

Remove the pan from the heat and stir in the vanilla extract.

Pour the pudding mixture into the baked pie crust. Bake it for 15 minutes at 300ºF until the filling is warmed through and firm. Remove the pie to a cooling rack.

The pecans from your crust may float up into the filling and end up on top. That’s OK—the end result is still delicious.

Once the pie has cooled to room temperature, cover it and chill it for several hours or overnight. Serve slices of the chilled pie plain or all Dolly-ed up with whipped cream.