Laney's Recipes

Anyone can cook!

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Fried Chicken


  • Chicken thighs
  • Buns
  • Flour
  • Pickles
  • 2 eggs
  • Full fat milk
  • Oil
  • Lemon
  • Mayonnaise
  • Tobasco
  • Paprika
  • Cayenne pepper
  • Salt & pepper

1. Dry the chicken with paper towels.

2. Put the chicken in a bowl and season with catenne, paprika, salt, pepper, and garlic powder. Mix that up with some tongs.

3. Mix 2 eggs with some full fat milk and a bit of lemon juice. (Should have been buttermilk, but that’s not available in our country.) Bathe the chicken in this mixture. Let it sit.

4. Heat a pan of oil. Very hot!

5. In another bowl put enough flour to sufficiently bread the chicken with the same spices used on the chicken. Mix.

6. Take the eggy chicken and bread it in the flour. Make sure it’s super covered. Throw it in the boiling hot oil.

7. While the chicken cooks 5 mins on each side, prepare the spicy mayo (mayo + cayenne + tobasco) and cut some pickles if necessary. Toast your buns.


Chicken Wings

  • Needed:

    • Chicken (wings and legs)
    • Spices (salt, pepper, cayenne pepper, paprika, cumin, garlic and onion powder etc.)
    • Olive oil

    First we laid out the wings and spiced them up.

  • Next we chose to heat them a bit in the skillet. Not super sure this was necessary
  • Finally, we baked them for about 30-40 mins. About 50 C.
  • Some of them we put a bit of BBQ sauce before baking.
  • Ideas for next time:

    • More salt
    • Go harder on the wet sauces
    • Plan ahead and marinate the chicken for a day or hours
    • Shake up the wings in a Tupperware with the rub to save dirty fingers

    Chicken Quesadillas


    • Onion
    • Chicken
    • Mexican shredded cheese blend
    • Hot sauce
    • Flour Tortillas
    • Tomato
    • Sour cream
    • Salsa

    I first boiled the chicken in salsa and shredded it. Marwan suggested small pieces rather than shredded though.

    Then, heat up a skillet (not too hot) and lay the tortilla in it. Optional to lightly grease he pan first with butter. Spread cheese over the entire quesadilla and the additional toppings on only half.

    When the cheese starts to melt a little, check underneath to see if the tortilla is the right amount of crispy. When it is, close the quesadilla and serve!

    Chicken Alfredo Pasta


    • 1/2 cup butter
    • 8oz cream cheese
    • 1 cup half and half (they didn’t have this in my grocery store so I used full cream mixed with regular milk)
    • 1/3 cup Parmesan cheese
    • Garlic powder, pepper

    Make the sauce separate in a pot on the stove. Let it all melt and stir.

    Simultaneously, sear your add ins. I used:

    • Chicken
    • Mushrooms
    • Red bell pepper
    • Onion

    Simultaneously make your fettuccini noodles. Mix it all up and serve!

    Crock Pot Shepherd’s Pie


    • 1.5 cups of frozen corn
    • 1.5 cups of frozen peas
    • 4 carrots, diced
    • Mushrooms, diced
    • 1000+ grams of stew beef
    • 2 beef broth cubes
    • 3 cloves of garlic, minced
    • 1 small box of tomato paste (6 tbsp)
    • A couple tablespoons flour
    • Oregano
    • Onion powder
    • Garlic powder
    • Salt
    • Pepper

    Combine all ingredients in the slow cooker on low for 6-8 hours.

    Serve with rice or mashed potatoes.

    Crockpot Meatballs


    • 2 packs of ground beef
    • 1 onion, diced small
    • Bread crumbs
    • 2 eggs
    • 2 cups BBQ sauce
    • A dash of worcheshire sauce
    • Paprika
    • Salt and pepper

    In a bowl, using your hands thoroughly mix up the beef, onion, egg, and bread crumbs. It should be slimy, but not too slimy. Use the bread crumbs to balance out the gooeyness of the mixture.

    Form the beef into equal sized balls, and brow the outsides in a skillet. I tried extra hard to make sure I cooked them MINIMALLY. They’ll finish in the crock pot.

    Put the meatballs in the crockpot with the BBQ sauce, a couple tablespoons of worcheshire sauce, salt, pepper, and paprika.

    Cook on low for 4 hours. Stir occasionally

    Broccoli and Apple Salad

    Salad Ingredients:

    • 4 cups broccoli
    • 1-2 apples, diced
    • 1/2 cup dried cran (I didn’t love these in there)
    • 1/2 cup pecans (I used sliced almonds)
    • 1/2 cup shredded carrots
    • 1/4 cup diced red onion

    Dressing Ingredients:

    • 1/2 cup mayo
    • 1/2 cup Greek yogurt
    • 1 tbsp sugar
    • 2 tbsp lemon juice
    • Salt
    • Pepper

    Mix salad and dressing ingredients separately, then combine.

    Arabic Fattoush Salad


    • Finely chopped tomato (Roma)
    • Finely chopped cucumber
    • Finely chopped green pepper
    • Cilantro
    • Mint
    • Pine nuts
    • Olive oil
    • Lemon
    • Pomegranate sour salad dressing (see bottom of post)
    • Pita bread
    • (Note: The recipe I found online used cherry tomatoes, halved, red onion, and feta cheese as well. Need to try!)

    We first spent time chopping all the veggies and the cilantro and mint and mixing those to an acceptable ratio.

    Next, we fried the small pieces of pita bread in oil, and cooked the pine nuts in oil as well. These were served over the top of the portions we had already divided.

    Lastly, we created a dressing of a mixture of olive oil, the pomegranate dressing, and lemon juice.

    We served this at room temperature but I’d like to try it cold.

    This is the sauce we used!

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