David Wright

11/22/2024

🎂 Moist white velvet cake recipe
Ingredients
- 2 1/2 cups cake flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 1 cup buttermilk (room temperature)
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 5 large egg whites (room temperature)
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional, for a subtle almond flavor)
For the Frosting
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add the vegetable oil, egg whites, vanilla extract, and almond extract (if using) to the butter mixture. Beat until well combined.
5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
6. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. In a large bowl, beat the softened butter until smooth and creamy.
9. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
10. Add the heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy. If the frosting is too thick, add a little more cream; if it’s too thin, add more powdered sugar.
11. Place one cake layer on a serving plate. Spread a layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the cake.
12. Decorate as desired with sprinkles, fresh berries, or your favorite decorations.
Prep Time: 20 minutes | Cooking Time: 25-30 minutes | Total Time: 55-60 minutes | Servings: 12 slices

11/22/2024

In 2011, 'Yellowstone' creator Taylor Sheridan was working as an actor and down to his last $800.
When his attorney attempted to negotiate a pay raise for his role as Deputy Chief David Hale in FX's 'Sons of Anarchy,' an exec told him:
"He probably deserves to make more, but we’re not going to pay him more... There are 50 of him. He is #11 on the call sheet. That’s what that guy is and that’s all he’s ever going to be."
That was the final insult that convinced Sheridan "I didn’t want to be #11 on the call sheet for the rest of my life.”
So he got to writing, and four years later, he'd turned in a screenplay that became Denis Villeneuve's highly acclaimed 'Sicario' (2015).
The following year, Sheridan racked up award nominations for David Mackenzie’s 'Hell or High Water' (2016) starring Chris Pine and Ben Foster; before making his own directorial debut with 'Wind River' (2017).
The real game-changer, however, was when he co-created one of the most successful modern television franchises: 'Yellowstone.'
The five-season run, featuring Kevin Costner, has already spawned two spin-off shows, and has three more under development.
These results convinced Paramount to let him produce five more passion projects — 'Mayor of Kingstown,' 'Tulsa King,' 'Special Ops: Lioness,' 'Lawmen: Bass Reeves,' and the forthcoming 'Landman.'
Today Taylor Sheridan is worth over $200 million and is the proud owner of the historic Texas Four Sixes Ranch, which he now rents out to Paramount to film some of his shows.
How's that for being #11 on the call sheet?
You own your path. No one else is going to pave it for you. What's holding you back?

11/22/2024

Only in Madden: Saquon's backwards hurdle is officially a move - we're not sure if it's genius or crazy! (via EA SPORTS MADDEN NFL) | Philadelphia Eagles!

11/22/2024

The beauty of autumn is truly remarkable 😍🍂🍁

10/18/2024

Sunday Roast:

Butterflied Chicken

1 full chicken, butterflied
Salt and pepper
½ a cup mayonnaise
2 Tbsp butter, melted
60ml lemon juice
1Tbsp chicken spice
Handful fresh parsley, finely chopped
4 garlic cloves, minced

Preheat oven to 180 degrees
Butterfly the chicken. Season the chicken with salt and pepper. Combine mayonnaise , butter, lemon juice, chicken spice, parsley and garlic cloves. Marinate the chicken. Cover with foil. Place on oven tray and grill for 45 minutes. Remove foil and let it brown for 10 minutes.

Enjoy♥️

10/18/2024

Bourbon Chicken with Broccoli

Ingredients:

For the Chicken
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon vegetable oil
2 tablespoons cornstarch
Salt and pepper to taste

For the Bourbon Sauce:
1/4 cup bourbon
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup ketchup
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup chicken broth

For the Broccoli:
2 cups broccoli florets, steamed

Directions:
In a medium bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.

Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 6-8 minutes, until browned and cooked through. Remove the chicken and set aside.

In the same skillet, add the bourbon, soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, ground ginger, red pepper flakes, and chicken broth. Stir well and bring to a simmer.
Return the chicken to the skillet, coating it with the sauce. Simmer for 5-7 minutes, allowing the sauce to thicken and the chicken to absorb the flavors.

While the chicken is simmering, steam the broccoli until tender.
Serve the bourbon chicken over rice with steamed broccoli on the side, drizzling extra sauce over the top.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 400 kcal | Servings: 4 servings

10/16/2024

10/16/2024

Yummy😋

09/19/2024

Looks delicious 😋

09/19/2024

WOULD YOU EAT THIS TREMENDOUS GARLIC BUTTER STEAK AND POTATOES SKILLET FEAST 🥩🧄

Ingredients:
For the Steak:

1 lb steak (such as sirloin, ribeye, or flank), cut into bite-sized pieces
2 tbsp olive oil
Salt and black pepper to taste
4 cloves garlic, minced
3 tbsp unsalted butter
1 tbsp fresh parsley, chopped (for garnish)
For the Potatoes:

1 lb baby potatoes, halved or quartered
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp dried thyme
Salt and black pepper to taste
Instructions:
Prepare the Potatoes:

Preheat your oven to 400°F (200°C).
In a large bowl, toss the halved or quartered baby potatoes with olive oil, garlic powder, paprika, dried thyme, salt, and pepper.
Spread the potatoes in a single layer on a baking sheet.
Bake for 20-25 minutes, or until the potatoes are tender and golden brown.
Cook the Steak:

While the potatoes are baking, heat 2 tbsp olive oil in a large skillet over medium-high heat.
Season the steak pieces with salt and pepper.
Add the steak to the hot skillet and cook until browned and cooked to your desired doneness, about 4-5 minutes per side. Remove the steak from the skillet and set aside.
Make the Garlic Butter Sauce:

In the same skillet, reduce heat to medium and add the minced garlic. Cook for about 1 minute until fragrant.
Add 3 tbsp unsalted butter to the skillet and let it melt, stirring to combine with the garlic.
Combine and Finish:

Return the cooked steak pieces to the skillet and toss to coat in the garlic butter sauce.
Add the roasted potatoes to the skillet and toss everything together until well combined and heated through.
Serve:

Garnish with freshly chopped parsley if desired.
Serve hot and enjoy your hearty meal!❤️