INGREDIENTS

Making homemade brownies isn’t as hard as you would think. It starts with quality ingredients and the perfect blend of dry and wet ingredients. For this recipe, we will be using: flour, sugar, unsweetened cocoa powder, butter, eggs, chocolate chips, vanilla, salt, oil and baking soda. All items most, if not all, people have in their kitchen at any given time, so its perfect!

BROWNIE BATTER
In a large bowl, mix together warm melted butter and sugar. You want the butter to be warm to help dissolve some of the sugar crystals so you end up with a smooth batter. You will need two whole eggs and one egg yolk. As you are mixing, whisk in the two eggs one at a time, adding the egg yolk last. Next, stir in the vanilla extract and vegetable oil.

 Once incorporated, mix in the cocoa powder. This is when your batter will start to look delicious! The cocoa powder is the first dry ingredient you will add and has the most influence over the final taste of your brownies. A high quality cocoa powder will lead to a deeper chocolate flavor.

Mix the cocoa powder in until smooth.

Next, switch to a spatula to mix in the dry ingredients. Add in the flour, baking soda, cornstarch, and salt. Gently folding in the ingredients from the bottom. Be careful not to over mix at this step, you don’t want tough brownies! Remember, we’re aiming for soft and chewy!

Next, gently fold in the chocolate chips. Finally, transfer the brownie batter to a 9×9 baking pan sprayed with nonstick cooking spray.

Top with additional chocolate chips and bake in the oven for 30 minutes, or until the edges are set and a cake test is successfully performed at the center of the brownies.
TIP: A cake test is when you insert a toothpick at the center of the pan and it comes back clean or with pieces of cake attached. If there is any uncooked batter left on the toothpick, return to oven for 5 additional minutes. Be careful not to overcook at this point, since the brownies will continue to cook as they cool.

Let it cool completely before cutting and serving. They will last for up to a week in an airtight container.

But good luck keeping them around for that long, lol. They are perfect, chewy, moist, and chocolaty!

Thanks for stopping by! Drop a comment if you give this recipe a try! Don’t forget sharing is caring!

*On Pinterest? Click the pic below to pin!*

See how easy that was?!? Until next time, cook like a king!

Ingredients
Simple enough, the dough only takes 2 ingredients to make! It consists of self-rising flour and Greek yogurt. You only need garlic, parmesan, butter, parsley, and salt to make that amazing garlic parmesan butter.

Making the Dough
Set oven to 400 F.
In a large bowl, combine the flour and greek yogurt. Mix with a spoon or fork until the flour and yogurt are incorporated. Transfer to a lightly floured surface. With dry hands, knead into a smooth ball.
If the dough is sticky, sprinkle with a bit of flour as you’re kneading or rub some flour on your hands. It’s going to come together fairly quickly!

Tying the Knot
Once you’ve kneaded the dough into a smooth ball, divide it into 8 equal pieces and roll each piece into strips and tie them into individual knots.
 Be careful during this step – the dough is soft, so slow and steady will get you the best results!
I opted to just make 8 because I wanted them to be on the larger side but this will work with different counts as well.

Place each the knot into a lightly greased baking dish or on a rimmed baking sheet. Drizzle a little olive oil over each knot.
I like to use a baking dish just so I get that pull apart goodness when it’s time to serve. But the recipe will work great either way.

Bake for 25-30 minutes, or until golden brown.

Liquid Gold
While the knots are baking to golden perfection, add the melted butter and garlic to a small bowl.
Next, mix in the parsley, parmesan cheese, and add a pinch of salt. Whisk ingredients together and set aside until you’re ready to serve.

Meet The Garlic Knots
Once the knots are golden brown and out of the oven, brush with the garlic parmesan butter and top with additional parmesan cheese.

Serve immediately and enjoy!

*On Pinterest? Click the pic below to pin!*
See how easy that was?!? Until next time, cook like a king!

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Easy Garlic Parmesan Knots

Garlic knots in 30 minutes??? That's right! The dough is made with just 2 ingredients and smothered with garlic parmesan butter. Guaranteed to please even the pickiest eater.

Course Appetizer

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author kingcooks

Ingredients

2 Ingredient Dough:

• 1 1/2 cup self-rising flour
• 1 1/2 cup plain greek yogurt

Garlic Parmesan Butter:

• 1 stick of butter
• 2 tbsp. garlic minced
• 1/4 cup parmesan cheese
• ½ tbsp. parsley chopped, dry or fresh
• Salt to taste

Instructions

2 Ingredient Dough:

• Set oven to 400 F.
• In a large bowl, combine the flour and greek yogurt. Mix with a spoon or fork until the flour and yogurt are incorporated. With dry hands, knead into a smooth ball. Transfer to a lightly floured surface and divide into 8 equal pieces.
• Tip: if the dough is sticky, sprinkle the dough and the surface with a bit of flour as you’re kneading.
• Roll each piece into strips and tie into individual knots.
• Place the knots into a lightly greased baking dish or baking sheet.
• Bake for 25-30 minutes until golden brown.

Garlic Parmesan Butter:

• As the knots are baking, add melted butter and garlic to a small bowl.
• mix in the parsley, parmesan cheese, and the salt. Whisk ingredients together and set aside until you're ready to serve.
• Once the knots are out of the oven, brush with the garlic parmesan butter and top with additional parmesan cheese.
• Enjoy!

Thanks for stopping by! Drop a comment if you give this recipe a try! Don’t forget sharing is caring!

The post Easy Garlic Parmesan Knots first appeared on kingcooks.]]> 2854 https://www.kingcooks.com/one-pot-pasta-creamy-sausage-peppers-onions/?utm_source=rss&utm_medium=rss&utm_campaign=one-pot-pasta-creamy-sausage-peppers-onions Sun, 01 Apr 2018 15:10:00 +0000 http://www.kingcooks.com/?p=2640 I’m always trying to come up with quick and simple meals for everyone to try. This one is definitely a winner! A one pot pasta meal with Italian sausage, peppers and onions in 30 minutes. The idea of cooking something so creamy and delicious in 30 […]

I love coming up with simple recipes to make, especially for those busy days when I don’t have a lot of time to get dinner together. This one is definitely a winner. A few ingredients later, a quick trip in the oven and you end up with this awesome Garlic Lemon Pepper Chicken. You just need some garlic, a couple of lemons, fresh cracked pepper, salt, olive oil and chicken quarters. Literally, it only took 6 ingredients to pull this one together! The chicken comes out crispy, juicy, tangy from the lemon, and a peppery hit in every bite! I’m getting hungry just writing this post, so let’s jump right into! 

Quick Marinade

First things first, lets get the marinade together! I’m using chicken quarters but this marinade is great on any poultry cut, from drumsticks to wings! In a small bowl, mix together lemon zest, fresh cracked pepper, salt, grated garlic, olive oil, and lemon juice. Give it a stir and set aside. Thats it! A simple 5 ingredient marinade! Arrange your quarters in a baking dish and pour your marinade over each piece making sure every square inch is coated. Cover with aluminum foil or plastic wrap and refrigerate for 30 minutes to allow the chicken to soak up that delicious marinade.

Building The Rack
Once the chicken is marinated, you want to give it a great opportunity to bake and for the skin to get crispy. How do you do that, you ask? All you’ll need is a baking sheet, a cooling rack, and aluminum foil – this also helps for an easy clean up after baking! Line your baking sheet with foil and set the cooling rack on top. That is it! I know, mind-blowing right? :). Using the cooling rack will allow the chicken to be elevated while cooking and crisp up even more!

Now that you have the rack ready, transfer the marinated chicken to the foil lined rack and pop into a pre-heated 375 degree oven for 45-50 minutes. Once that is done, turn the chicken and return to the oven for another 5-10 minutes to crisp up both sides.

Crispy and Delicious!
 With it being baked, no need to stand around the stove waiting to turn the chicken and, of course, no excess oil from frying either! Once it’s out of the oven, make sure the juices run clear and the skin is extra crispy! 

Time To Serve!

Optional, But Highly Recommended!
While the chicken was in the oven I decided to make some paleo friendly sides which include cauliflower rice, roasted carrots and roasted zucchini. AMAZING! You can rice your own cauliflower in a food processor or blender, or you can purchase it. Most grocery stores and farmers markets carry different riced veggies now, which is awesome! Just sauté it with some garlic and olive oil until tender and mix in some chopped cilantro. (Cook it at high heat so it doesn’t turn into mush!) It’s a quick cook, and a great alternative if you’re watching your carb intake.

And just like that, you get a healthy and delicious meal option that only took 6 ingredients to make! This is what it’s like to cook like a king :). You can even use this exact recipe to meal-prep for the week as well! Lunches and dinner just got that much easier – Enjoy! 

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Garlic Lemon Pepper Chicken

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Author kingcooks

Ingredients

• 5 chicken quarters
• 2 tbsp lemon zest
• 1 tbsp grated garlic
• 1 tbsp lemon juice
• 1 tbsp freshly cracked pepper
• 1/2 tbsp salt
• 2 tbsp olive oil

Instructions

• In a bowl, mix together the lemon zest, lemon juice, grated garlic, salt, pepper and olive oil. Stir and set aside.
• Pour the marinade over the chicken quarters and set in the refrigerator for at least 30 minutes.
• Tip: This marinade can be used for any cut of chicken you have on hand. I prefer dark meat, but it will work great with wings and chicken breast.
• Once marinated, place the chicken quarters on a cooling rack on a sheet pan lined with foil. Doing so will elevate it and help you end up with a crispier chicken in the end.
• Place in a pre-heated oven at 375 degrees and cook for 45-50 minutes.
• Turn over and cook for an additional 5-10 minutes to crisp up both sides.
• Once fully cooked and all juices run clear, serve immediately with a few wedges of lemon and garnish with parsley.
• Enjoy!

Thanks for stopping by! Drop a comment if you give this recipe a try! Don’t forget sharing is caring!

*On Pinterest? Click Picture Below To Pin*

See how easy that was?!? Until next time, cook like a king! 

I love this recipe, and you will too! It’s a classic dish and the fresh basil and tomato lends a refreshing flavor and aroma to every bite you take. I like to use turkey sausage to add some lean protein, really keeps the entire dish light and flavorful. At the same time, it’s cheesy and creamy from the homemade sauce and fresh shredded mozzarella. I also chose to roll the lasagna up with the ingredients inside instead of the traditional layers. I found that it’s easier to serve and the ingredients stay intact really well once cooked. It is a little more work, but I promise you will love the difference. Of course you can always go traditional, it’s still amazing! I hope you all enjoy this recipe as much as I do. Don’t forget to drop a comment, I wanna hear from everyone that tries any of my recipes. If you have any questions, or just want to share your thoughts, I’m all ears!

Enjoy!

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Caprese Turkey Sausage Lasagna

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8

Author kingcooks

Ingredients

• 1 lb mild or hot Italian turkey sausage
• 8 lasagna noodles
• 3 tbsp butter
• 4 tbsp all purpose flour
• 2 cups chicken broth
• 2 cups whole milk
• 3 cloves garlic finely chopped
• Salt and pepper to taste
• 8 roma tomatoes thinly sliced
• 2 cups mozzarella cheese
• ¾ cup fresh chopped basil

Instructions

• Preheat oven to 375F. Cook pasta in a large pot of salted, boiling water. Drain pasta right before al dente, and coat with olive oil to prevent sticking.
• Heat a large skillet at medium heat. Remove turkey sausage from casing and sauté until golden brown. Make sure to break up the meat as it cooks to help evenly cook the meat. Once browned, set aside.
• Heat 3 tbsp of butter over medium low heat. Once melted, sprinkle 4 tbsp of flour and whisk until combined. Let cook for 30 seconds then slowly add 2 cups of chicken broth to the flour and butter mixture to prevent lumps.
• Once fully incorporated, let cook for another min. Then slowly stir in 2 cups of whole milk. Add chopped garlic, salt and pepper to taste, and cook for 8-10 mins.
• Cover bottom of a 9x13 baking dish with the sauce you created.
• On a cutting board, take one lasagna noodle and spread sauce down the middle leaving ½ an inch at each end empty to help seal once rolled.
• Layer 4 slices of roma tomato across the noodle and top with about 1 tbsp cooked turkey sausage then sprinkle with cheese and basil. Drizzle with more sauce, and then add 4 more slices of roma tomato on top. Start at one end, and fold over the ½ you left empty then proceed to rolling the noodle into a spiral, keeping everything intact. Repeat 7 more times and arrange in 9x13 baking dish.
• Drizzle evenly with remaining sauce, mozzarella cheese, and sausage. Top each roll up with a slice of roma tomato and freshly chopped basil.
• Bake covered with aluminum foil for 30 mins, then uncover and cook for an additional 10 mins until top is bubbling and slightly browned.
• Top with fresh basil and let cool for 5-10 mins before digging in, Enjoy!

Chicken is one of the most versatile meats to cook with and one of my favorite things to make. This is one of the best and easiest ways to roast an entire chicken. I promise it will not disappoint anyone in your household! The flavors run deep, are rich, and the method of using the cast iron keeps the heat consistent for even and simple cooking. The secret to keeping the chicken nice and juicy is stuffing it with the freshest ingredients. I love to use onions, whole garlic cloves, sage, rosemary, and thyme to add aromatics and flavor to the entire chicken. Stuffing the inside cavity really helps keep the white meat juicy and flavorful throughout. But, feel free to add whatever else you like or change out any ingredient. I find this combination seems to work best. The other secret is butter! – of course butter. The addition of butter under the skin and inside the chicken, helps keep the breast meat juicy and the skin light and crispy! Make sure to get the best quality butter you can find. Kerrygold is my favorite… it never disappoints!

Perfect and golden brown every single time, all done in one hour! You just cant beat that. (The only way to beat it, is if you make two – lol)

Ok, ok.. enough of me obsessing over this chicken recipe. It’s time to cook! Check out the recipe below! Detailed and easy to follow. If you have any questions, please leave a comment. I promise to answer and help you make that perfect meal for you and your loved ones! 

See, easy right? I told you! Enjoy! And don’t forget to share your experiences with me.

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Juicy Cast Iron Roasted Chicken

Perfect and golden brown every single time, all done in one hour! You just cant beat that!

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Author Kingcooks

Ingredients

• 4 to 5 lbs Whole Chicken
• Sage
• Rosemary
• Thyme
• Whole Garlic Cloves
• Medium Onion
• Half a stick of Butter room temp
• Olive Oil
• Salt
• Pepper
• Onion Powder
• Garlic Powder

Instructions

• Place cast iron onto middle rack and pre-heat oven to 425 F. You want to get your cast iron nice and hot before you add your chicken to get the bottom of the bird a nice sear.
• Place chicken on a cutting board or work space, pat dry and clear cavity of any chicken extras. Trim and discard of any extra fat.
• Start by separating as much of the skin from the meat as possible without tearing the skin. Next, you want to rub the butter onto the meat under the skin you separated. Then season the inside of the cavity with salt and pepper.
• Now, take the sage, rosemary, thyme, half the onion (chopped) and 3 garlic cloves and stuff them all into the chicken’s cavity. Tie up the legs of the chicken with kitchen twin to keep the aromatics together in the cavity. Also, tuck the wing tips underneath the chicken to keep from burning while in the oven.
• Rub olive oil on the outside of the bird then season it with salt, pepper, garlic and onion powder. This is going to help crisp up the skin and add additional flavor to the entire chicken while it cooks.
• Once your oven is preheated, remove the cast iron skillet and place on a heat resistant surface. Be very careful and use oven mitts, the cast iron will be super hot! Place the chicken in the center of the cast iron. It will start to sizzle immediately. Don’t be alarmed this is a good thing . Add the other half of the onion (chopped) and garlic around the chicken.
• Roast chicken in the oven for 15 mins at 425F. After, reduce the temperature to 375F and continue cooking for about 50 minutes to an hour, until juices run clear. Test with a thermometer on the deepest part of the thigh (without touching the bone); it should register at 165F.
• Remove the chicken from the oven and let it rest on a cutting board for 10 to 15 minutes. Now, its time to carve and enjoy!