Month: August 2018 August 2018 - Lakes at Creekside %

Homestyle Loaded Baked Potatoes in 3 Steps

Homestyle Loaded Baked Potatoes in 3 Steps

INGREDIENTS
4 large russet potatoes
1/4 c. Country Crock Original
1/4 c. sour cream
1/4 c. freshly chopped chives
2 green onions, thinly sliced, white and green parts divided
3/4 c. shredded Cheddar
6 slices crispy bacon, crumbled
kosher salt
Freshly ground black pepper
DIRECTIONS
  1. Preheat oven to 400°. Prick potatoes all over with a fork or sharp knife and wrap tightly in foil. Bake until soft, about 1 hour.
  2. Unwrap potatoes and cut lengthwise slits in the top of each. Carefully scoop out flesh from center of each potato into a medium bowl, then add Country Crock Original, sour cream, chives, green onion whites, half the cheddar, and half the bacon. Season with salt and pepper.
  3. Spoon filling back into each potato, mounding it on top. Sprinkle with remaining cheese and return to oven until melted about 5 minutes. Top with scallion greens and remaining bacon.

Enjoy! #LakesatCreekside

Do Homestyle Fried Chicken RIGHT!

Do Homestyle Fried Chicken RIGHT!

INGREDIENTS

  • 1 cup all-purpose flour
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1 egg
  • 1/2 cup milk
  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
  • Oil for frying

 

  • CREAMY GRAVY:
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon pepper
  • 2-1/2 cups milk
  • 1/2 cup heavy whipping cream

INSTRUCTIONS

  • In a large resealable plastic bag, combine the first seven ingredients. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add to flour mixture, a few pieces at a time, and shake to coat.
  • In a large skillet, heat 1/4 in. of oil; fry chicken until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels and keep warm. Drain skillet, reserving 3 tablespoons drippings.
  • For gravy, in a small bowl, combine the flour, salt, thyme, and pepper. Gradually whisk in milk and cream until smooth; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with chicken.

 

 

Looking for a New Way to Do Shrimp?

Looking for a New Way to Do Shrimp?

INGREDIENTS
  • ½ cup honey
  • ¼ cup soy sauce
  • 3 cloves garlic, minced
  • juice of one small lemon
  • 1 pound large shrimp, peeled and deveined
  • 2 Tablespoons butter
  • green onions, for garnish

The Process

  1. In a small bowl whisk honey, soy sauce, garlic, and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
  2. In a medium-sized skillet add the butter. Add the shrimp and discard marinade. Season with salt and pepper. Turn the heat to medium-high. Cook until the shrimp turns pink about 2 minutes each side. Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions.

ENJOY!

#LakesatCreekside

MUST TRY Delicious Mexican Tacos

MUST TRY Delicious Mexican Tacos

INGREDIENTS

1 tsp. olive oil
4 chicken breasts, cut into 1″ strips
kosher salt
Freshly ground black pepper
2 tsp. chili powder
2 tsp. cumin
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. cayenne
8 corn tortillas, warmed
1/2 red onion, thinly sliced
1 tomato, diced
1 c. Shredded Monterey Jack
1 avocado, diced
sour cream
cilantro
Lime wedges
DIRECTIONS
  1. In a large skillet over medium heat, heat olive oil. Season chicken with salt and pepper then add to skillet. Sauté until almost cooked through, about 7 minutes. Add seasonings, tossing to cover chicken and continue cooking until cooked through, 3 minutes more.
  2. Build tacos: In tortillas layer in chicken, red onion, tomato, cheese, avocado, sour cream, and cilantro. Serve with lime wedges.

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