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/garlic-herb-smashed-potatoes-creamy-yogurt-sauce/?utm_source=rss&utm_medium=rss&utm_campaign=garlic-herb-smashed-potatoes-creamy-yogurt-sauce https://www.kingcooks.com/garlic-herb-smashed-potatoes-creamy-yogurt-sauce/#comments Tue, 01 May 2018 04:16:16 +0000 http://www.kingcooks.com/?p=2716 Side dishes are key and this is one of my favorites. Today we have smashed potatoes with a creamy yogurt sauce, and it is mind-blowing! The potatoes are soft on the inside, and crispy and golden brown on the outside. This will definitely leave an impression at your next meal or pot luck. Let’s dive...

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! 

Sweet & Spicy Sauce
So let’s get started on the recipe!

First things first, you want to get your sweet and spicy sauce ready so all the flavors can marinate together. Start by combining low sodium soy sauce, white sugar, green onions, cilantro, sesame oil, white vinegar, sambal chili paste, white pepper, freshly grated ginger and garlic in a bowl. (If you can’t find chili paste, red pepper flakes are a great substitute). Give it a good stir and set to the side. The longer it rests, the deeper the flavors. So the longer it sits, the better!

Pork & Shrimp Filling
Now lets make the filling! I decided to go with ground pork and shrimp. The fat content in the pork helps keep the filling nice and juicy after cooking. Remember it’s all about balance! (If you can’t find ground shrimp, don’t stress.. Just add peeled and deveined shrimp to a food processor and pulse until mixed). In a small bowl, mix together the ground pork and shrimp with low sodium soy sauce, green onions, cilantro, rice vinegar, sesame oil and white pepper. Once you’ve got all the ingredients well mixed, you’re ready to start building the potstickers!

 Potsticker Assembly Line
Set up an assembly line with a stack of potsticker or wonton wrapper, a small amount of water in a bowl, and your filling. First you want to lay out a wrapper and dab water around the outline of half of the wrapper. Then, you will take about a teaspoon of the filling and place it in the middle of the wrapper. Fold over the dry side of your wrapper and seal it tight with your finger tips. You want to squeeze out as much air as possible to help everything bind inside of the wrapper. (You can stop at this step and your dumplings will be just as delicious or you can continue and make them a bit tighter and create a pocket to hold your sauce – See picture below). Dab a little water on one of the corners you created from the fold. Then take the two ends created from the fold and bring them together. Ta-da! You just made your first potsticker! Now, repeat these steps (This is when you put your loved ones and family to good use, lol) until you run out of wrappers and/or filling.

 Time to Cook
After you’ve got all your potstickers assembled, heat 1-2 tablespoons of oil in a medium to large skillet. Once the oil is heated, put down a layer of potsticker. Be careful not to overcrowd the pan, you want them to get a nice, crispy and golden brown bottom. After about 1-2 mins of cooking, add just enough water to cover the bottom of the pan. Cover the pan and cook for 6-8 minutes. Once all the water is evaporated, uncover and check the bottoms to make sure they are golden and crispy. Remove the potstickers from heat and set them on a plate.
Repeat until you have cooked as many as you’d like. You can freeze any uncooked potstickers for up to a month.

When you’re ready to serve, you may serve it with your sweet and spicy sauce on the side… or you can take it up a notch, and pour it over the potstickers and top it off with some sesame seeds. Serve immediately!

Ready, Set. Eat!

Now, go! Make some potstickers for you to enjoy… and maybe if you’re feeling nice you can share them, lol. Don’t forget to drop a comment if you try out this recipe, I’d love to hear from you all!

Until the next recipe, eat like a king!

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Sweet & Spicy Potstickers

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Author Kingcooks

Ingredients

Sauce

• 1 cup soy sauce
• 1/2 cup white sugar
• 1/4 cup cilantro
• 1/4 cup green onion chopped
• 2 tbsp white vinegar
• 1 tbsp sesame oil
• 1 tbsp freshly grated ginger
• 1 tbsp freshly grated garlic
• 1 tbsp sambal chili paste
• 1/2 tbsp white pepper

Filling

• 1/2 lb ground pork
• 1/2 lb ground shrimp
• 1/4 cup green onion
• 1/4 cup cilantro
• 2 tbsp low sodium soy sauce
• 1 tbsp rice vinegar
• 1/2 tbsp sesame oil
• 1/2 tbsp white pepper
• 30-40 potsticker or wonton wrappers

Instructions

Sweet & Spicy Dipping Sauce

• Combine low sodium soy sauce, white sugar, green onions, cilantro, sesame oil, white vinegar, sambal chili paste, white pepper, freshly grated ginger, and garlic in a bowl. Give it a good stir and set to the side.
• Tip: If you can't find ground shrimp, just add peeled and deveined shrimp to a food processor and pulse until mixed.

Shrimp & Pork Filling

• In a large bowl, mix together the ground pork and shrimp with low sodium soy sauce, green onions, cilantro, rice vinegar, sesame oil, and white pepper.
• Next, set up an assembly line with a stack of potsticker or wonton wrappers, a small amount of water in a bowl, and your filling.

Assemble

• Lay out a wrapper and dab a small amount of water around the outline of half of the wrapper. Take a teaspoon of the filling and place it in the middle of the wrapper. Fold over the dry side of your wrapper and seal it with your finger tips. Be sure to squeeze out as much of the air out to help everything bind inside.
• Tip: You can stop at this step and your dumplings will be just as delicious or you can continue and make them a bit tighter and create a pocket to hold your sauce. Dab a small amount of water on one of the corners you created from the fold. Take the two ends created from the fold and bring them together to form a little area to hold even more sauce.
• After you've got all your potstickers assembled, heat 2-3 tablespoons of oil in a medium to large skillet. Once the oil is heated, put down a layer of potsticker. Be careful to not overcrowd the pan. Cook for approximately 1-2 minutes and add just enough water to cover the bottom of the pan. Cover the pan and cook for an additional 6-8 minutes.
• Once all the water is evaporated, uncover the pan and check the bottom of the potstickers to make sure they are golden and crispy. Remove them from heat and set on a plate.
• Serve with the sweet and spicy sauce on the side or pour it over the potstickers and top it off with some sesame seeds.
• If you have any uncooked potstickers left, place them in an airtight container/ziplock bag and store them in the freezer. These are freezer-friendly for up to a month!

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

The best desserts are the ones that are easy to make, but taste like it’s been baking for hours! Today, I’ll be sharing with you a no-bake cheesecake recipe that is guaranteed to please your sweet tooth.

You heard right, no-bake cheesecake truffles. They are simple to make and hold well in the fridge for several days. But I doubt that they will last you longer than two days. Lol.

I decided to make them three different ways: Classic Strawberry, Oreo, and Chocolate Chip.

cheesecake truffles 3 ways 🙂

First things first, you’ll start with the base for the truffles. For the Oreo and chocolate chip truffles, you will make a plain base by mixing the cream cheese, butter, lime juice, vanilla extract and powdered sugar. Mix thoroughly and set in the fridge to chill.

plain cheesecake truffle base

For the strawberry truffles, you’ll make a delicious strawberry glaze by adding strawberries, sugar and water to a pot over medium heat. Once the strawberries start breaking down, mix with a hand mixer or blend until smooth and set it aside to cool.  Once the glaze is cooled to room temperature, swirl in 2 tbsp. of the strawberry glaze into the plain base to give it a nice tart and sweet taste in the end. Set the mixture in the fridge to cool for at least two hours.

strawberry cheesecake truffle base

While they are chilling in the fridge, you can go ahead and make the coating of your choice. I went with graham crackers, Oreos and chocolate chip cookies. (I used the mini versions of the Oreo cookies and chocolate chip because they are easier to manage and cheaper). Working in batches, one coating at a time, add to your food processor and pulse until you get a fine powder. Of course, during this part, I was eating the Oreo cookies before I could get them processed, lol. But thankfully I bought enough for me and this recipe. 🙂

truffle coatings (graham cracker, oreo, chocolate chip cookie)

Once everything is cooled, roll one tbsp. of the base into truffles and set on a baking sheet lined with parchment paper. This recipe should make 15-16 truffles. Return to the fridge one last time to set for 20 mins. Remove from the fridge, and roll each truffle in the coating of your choice! Don’t forget to make a mess like I did, it’s way more fun lol.

delicious coating assembly line 🙂

After you’ve got all your truffles coated, drizzle each with the topping your choice! For the classic strawberry, drizzle the top of each truffle with the strawberry glaze. For the Oreo, drizzle each truffle with melted white chocolate. And for the chocolate chip, drizzle each truffle with melted semi-sweet chocolate.

drizzled and ready

Now you can enjoy these little truffles and much as I have. Really simple, fool-proof recipe for all my cheesecake lovers out there! Drop a comment and let me know how you like them! Your input, as always, is greatly appreciated.

cheesecake truffles 3 ways

Remember to always cook like a king. Until next time!

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Cheesecake Truffles (3 Ways)

Prep Time 5 minutes minutes

Total Time 45 minutes minutes

Author Kingcooks

Ingredients

• 16 oz. cream cheese room temp
• ½ a stick unsalted butter room temp
• ½ cup powdered sugar
• 1 tbsp. lime juice
• ½ tbsp. vanilla extract
• Strawberry glaze
• ½ cup strawberries quartered
• 1 tbsp sugar
• ¼ cup water
• 1 cup mini Oreo’s
• 1 cup mini chocolate chip cookies
• 4 Graham cracker squares
• ¼ cup semi-sweet chocolate chips melted
• ¼ cup white chocolate chips melted

Instructions

• Strawberry Glaze
• In a pot over medium low heat, add strawberries, sugar and water. Allow to cook until strawberries break down completely. Continue to stir to prevent burning.
• Remove from heat and blend until smooth. Set aside to cool.
• In a large bowl, add cream cheese, butter, powdered sugar, lime juice and vanilla extract. Mix until fully combined.
• Optional: split batch in two and add a couple tbsp. of the strawberry glaze and swirl with a fork.
• Set in fridge to chill for at least 2 hours.
• Working in batches, add the mini Oreo’s to a food processor and mix until you get a fine powder. Do the same for the chocolate chip cookies and graham crackers and set aside.
• Once chilled, form into golf sized balls and set on a parchment paper lined baking sheet.
• Return to fridge to chill for 20 mins.
• Remove from fridge and roll each truffle in the coating of your choice (Oreo’s, chocolate chip or graham cracker).
• For the classic strawberry, drizzle the top of each truffle with the strawberry glaze. For the Oreo’s, drizzle each truffle with melted white chocolate. For the chocolate chip, drizzle each truffle with melted semi-sweet chocolate.
• Refrigerate for 20 mins.
• Once chilled remove from fridge and enjoy!
• Keep refrigerated if not eating immediately to hold shape and texture.

I love to sleep in the AM, and even though I often don’t, those extra 15 minutes make a difference to me – lol. So hit snooze button and meal prep these steak egg cups in advance! You’ll thank me later ;).

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Steak Egg Cups

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Kingcooks

Ingredients

• 1 lb steak chopped
• 12 large eggs
• ½ cup peppers diced (green and/or red)
• ½ cup onions diced
• ½ cup mushrooms diced
• Salt and pepper to taste

Instructions

• Heat 2 tbsp olive oil in a cast iron skillet over high heat. Also, pre-heat your oven to 350 degrees.
• Once your skillet is starting to smoke, add your steak and sauté until browned.
• Then add the diced peppers, onion and mushroom and cooking until the vegetables start to brown. Once browned, remove from heat and set aside.
• Add 1 tbsp of the steak, peppers, onion and mushroom mixture into each of the non-stick muffin tin cups. Should be enough for a 12 section muffin tin
• Crack one egg into each muffin cup and gently mix your egg around to break the yolk. Top with salt and pepper to taste and any remaining of the steak, peppers, onion and mushrooms.
• Bake for 25 mins until the eggs are set. Remove from oven and let cool for 10 mins before trying to take out the cups from the muffin tin.