Utah Food

Utah's Food Evangelist — about all things Utah eating & eateries

[Dented Brick Distillery @DentedBrick]

Our premium Straight Rye Whiskey has a new label—and Hugh Moon’s story is back where it belongs.

Get Dented!®

#DentedBrick #StraightRyeWhiskey #HughMoon #UtahDistillery #WhiskeyHistory #GetDented

[Utah Food @UtahFoodNet]

@MikaelaShiffrin You Glow Girl!!!

[🍳 Amanda Flavours @AmandaFlavours]

Tired of complicated recipes that take forever?
These loaf cakes are the answer. Easy to make, hard to mess up, and they always come out looking and tasting amazing.

If you can mix ingredients in a bowl, you can make these.

Loaf cakes are proof that the best desserts don’t have to be hard❗️

[Utah Food @UtahFoodNet]

@FiredUpCoug Don’t we have soaking in Utah? Oh wait

[Utah Food @UtahFoodNet]

Dear @youtube when I pause a video it’s not so I can see the screen shrink & an ad pop up —shocking I know. I’m trying to focus in on details or read what’s on the video & a diminished screen hinders that #sizematters

[Utah Food @UtahFoodNet]

@Chiefs @PatrickMahomes GOAT 2.0

[Summer's Savor @summer_food]

Crispy Garlic Parmesan Chicken Delight

Ingredients:
4 boneless, skinless chicken breasts (about 6 oz each)

1 cup grated Parmesan cheese (freshly grated for best flavor)

1 tablespoon minced garlic (or 2 cloves finely minced)

1 teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon paprika (smoked or sweet)

2 large eggs, beaten

1 cup all-purpose flour

1 cup breadcrumbs (Italian-style or panko for extra crispiness)

¼ cup fresh parsley, finely chopped (plus more for garnish)

2 tablespoons olive oil (plus more if needed for frying)

Optional: a pinch of chili flakes or Italian seasoning for extra flavor

Optional: lemon wedges for serving

Directions:

1️⃣ Prepare the Chicken:
Start by flattening the chicken breasts so they cook evenly. Place each breast between two sheets of parchment paper or plastic wrap, and gently pound with a meat mallet or rolling pin until they’re about ½ inch thick. This not only helps with even cooking but also makes the chicken extra tender.

Pat the chicken dry with paper towels to remove excess moisture — this helps the coating adhere better and ensures a crispier crust.

2️⃣ Set Up Your Coating Station:
Prepare four shallow dishes or bowls for dredging:

Bowl 1: Place the flour.

Bowl 2: Beat the eggs until smooth.

Bowl 3: Combine the grated Parmesan, minced garlic, salt, pepper, and paprika.

Bowl 4: Add the breadcrumbs.

This classic “assembly line” will make the breading process quick and tidy.

3️⃣ Coat the Chicken:
Take one chicken breast at a time and dredge it in the flour, coating evenly on both sides. Shake off any excess.
Next, dip it into the beaten egg, letting the excess drip off.
Then press it into the Parmesan mixture, making sure the surface is well-covered with that garlicky, cheesy flavor.
Finally, coat it in breadcrumbs, gently pressing to help them adhere firmly.

Repeat this process with all the chicken breasts and place them on a clean plate while you heat the oil.

4️⃣ Fry to Golden Perfection:
Heat the olive oil in a large skillet over medium heat. Once hot and shimmering, carefully lay the chicken breasts into the pan. Cook for about 4–5 minutes per side, depending on thickness, until the exterior is beautifully golden brown and crispy and the internal temperature reaches 165°F (74°C).

If your skillet isn’t large enough, cook the chicken in batches to avoid overcrowding — overcrowding traps steam and prevents crisping. Add a little more oil between batches if needed.

As the chicken cooks, the irresistible aroma of garlic and Parmesan will fill your kitchen.

5️⃣ Rest and Serve:
Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil. Let it rest for 2–3 minutes before serving — this keeps it juicy inside while the crust stays crispy.

Sprinkle with chopped parsley for freshness and color. For a touch of brightness, serve with lemon wedges — the acidity perfectly balances the richness of the Parmesan crust.

[Utah Food @UtahFoodNet]

@FiredUpCoug Na zis again fraulein 🤦🏻‍♂️🤮

[Foodie Wire | Utah County @UtahCoFoodWire]

No ad budget, just empanadas and word of mouth. That's how you earn G.O.A.T. Orem's Argentine grill & bakery held its grand opening Sept. 12. (via BYU Daily Universe) https://t.co/Xp414TmjUk

[Foodie Wire | Utah County @UtahCoFoodWire]

Now open at 287 E. Crossroads Blvd, Unit A, in Saratoga Springs: EggBred, the breakfast and brunch chain. Hours are Mon-Fri 7am-2pm and Sat-Sun 7am-4pm. Source: EggBred, https://t.co/49uO0QEeLK

[Utah Food @UtahFoodNet]

@AtlantaFalcons Not zis again 🤦🏻‍♂️

[Utah Food @UtahFoodNet]

@hwinkler4real

[🍳 Amanda Flavours @AmandaFlavours]

Craving cookies but don’t want the effort?
This microwave cookie is ready in 60 seconds. Soft, chewy, and pure comfort.👇 🍪

[Flavorful Kitchen Adventures @ann_ann886]

Potato Pancakes Stuffed with Savory Beef and Cheese

Ingredients
Beef filling
1 lb (450 g) ground beef
1 tbsp olive oil (only if beef is very lean)
1/2 small onion, finely diced
2 cloves garlic, minced
1 tsp Worcestershire sauce
1 tsp paprika (sweet or smoked)
1/2 tsp dried oregano (or Italian seasoning)
1/2 tsp kosher salt, to taste
1/4 tsp black pepper
Optional: pinch chili flakes
Potato pancake batter
2 lb (900 g) russet or Yukon Gold potatoes, peeled
1 small onion, grated (or 1 tsp onion powder)
2 large eggs
1/3 cup (45 g) all-purpose flour (or potato starch for GF)
1/2 tsp baking powder (crisper edges)
1 tsp kosher salt
1/4 tsp black pepper
Cheese
1 1/2 cups shredded low‑moisture mozzarella (or Monterey Jack/Provolone)
For frying
Neutral oil (canola/avocado), plus 2 tbsp butter for flavor
To finish (optional)
Chopped parsley or chives
Sour cream or garlicky yogurt for dipping

Instructions
Make the beef filling
Heat a skillet over medium-high. Add oil if needed, then the beef and onion. Cook, breaking up, until browned (5–6 min). Drain excess fat.
Stir in garlic, Worcestershire, paprika, oregano, salt, pepper, and chili flakes; cook 1 minute. Taste and adjust seasoning. Cool slightly.
Prep the potatoes
Grate potatoes on the large holes of a box grater (or use a food processor). Immediately place in a bowl of cold water 2–3 minutes to reduce starch and prevent browning.
Drain in a sieve, then squeeze hard by handfuls in a clean towel to remove as much liquid as possible. This is key for crisp pancakes.
Make the batter
In a large bowl whisk eggs, flour, baking powder, salt, and pepper to a smooth slurry.
Add grated potatoes and grated onion; toss to coat evenly.
Pan-fry the first side
Heat a large nonstick or cast-iron skillet over medium to medium-high with a thin film of oil and a dab of butter.
For small pancakes: spoon about 2 heaping tablespoons batter per cake and spread to a 3–3.5 inch round. Cook 2–3 minutes until the underside is deep golden.
Add fillings and top
Place 1–2 tbsp beef and a tablespoon of shredded cheese in the center of each partially cooked pancake.
Spoon a thin layer of potato batter (about 1 tbsp) over the top to fully cover the filling.
Flip and finish
Carefully flip. Cook another 3–4 minutes until deeply golden and the cheese is melted. If browning too quickly, lower heat to medium.
Move cooked pancakes to a wire rack (best for keeping them crisp). Repeat with remaining batter, beef, and cheese, adding oil/butter as needed.
Serve
Sprinkle with parsley or chives. Serve hot with sour cream or garlicky yogurt.
Garlicky yogurt dip (quick)
3/4 cup Greek yogurt + 1 small grated garlic clove + squeeze of lemon + pinch salt and pepper.
Tips
Squeeze potatoes very dry for maximum crisp.
Keep finished pancakes warm in a 250°F (120°C) oven on a rack.
Make-ahead: Cook, cool, and refrigerate up to 2 days; re-crisp in a lightly oiled skillet or 375°F (190°C) air fryer for 4–6 minutes.
Variations: add finely diced pickles to the beef (cheeseburger vibes), swap in cheddar or provolone, or mix 1 tbsp Dijon into the beef for tang.

[Utah Food @UtahFoodNet]

If you’ve never been here you’ll never know @beardfoundation @MichelinGuideNA & that’s tragedy to miss this

[caffe d'bolla @caffedbolla]

"Best coffee I ever had. Was in SL for three days and went there every day. ... Go in with an open mind. This is not a typical coffee shop. It is the real deal and the coffee you'll have will be unlike any other!"
Cristina Negrut

[Recipes by Clare @recipesbyclare]

Honey Sesame Chicken Broccoli

Ingredients:
- 1/4 cup low sodium soy sauce
- 2 tbsp water
- 1 1/2 tbsp sesame oil
- 3 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tbsp sesame seeds
- 2 tsp cornstarch
- 1-1.5 lbs boneless skinless chicken breast, cut into 1-2 inch pieces
- 2 tbsp cornstarch or arrowroot flour
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 6 cups broccoli florets (about 2 crowns)
- 2 whole green onions, diced
- 1 tsp salt for steaming broccoli

Instructions:
1. Steam the Broccoli: Fill a large pot with 2-3 inches of water and add the broccoli florets with 1 teaspoon of salt. Cover and bring to a simmer, then reduce heat to low and steam for 6 minutes until the broccoli is tender-crisp. Drain in a colander and rinse with cold water to stop the cooking process - this keeps it bright green and perfectly tender.
2. Make the Honey Sesame Sauce: In a small bowl, whisk together the soy sauce, water, sesame oil, honey, rice vinegar, grated ginger, minced garlic, cornstarch, and sesame seeds until smooth. This sauce is going to be absolutely delicious - the perfect balance of sweet, savory, and nutty!
3. Coat the Chicken: Place the chicken pieces in a large plastic bag. In a small bowl, whisk together the cornstarch, flour, salt, and pepper. Add this mixture to the bag with the chicken, seal it up, and shake until every piece is evenly coated. This light coating will give you the perfect golden crust.
4. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chicken pieces in a single layer - don't overcrowd! Let them cook undisturbed for 2-3 minutes until golden, then flip and cook until all sides are golden brown and the chicken is cooked through with no pink in the center.
5. Add the Sauce: Reduce heat to medium-low and pour the prepared sauce over the golden chicken. Toss to coat and let the sauce simmer until it thickens beautifully - this should take just a minute or two. The aroma will be incredible!
6. Combine and Serve: If your skillet is large enough, gently fold the steamed broccoli into the saucy chicken. If not, transfer everything to a large serving bowl and toss together. Sprinkle with diced green onions and serve immediately while hot. Every bite is pure comfort food perfection!

[What’s Cooking? @WhatsCookings]

Mexican Street Corn Salad

Ingredients:
- 4 cups fresh corn kernels (grilled or pan-roasted)
- 1/4 cup mayonnaise
- 1/2 cup crumbled cotija cheese (or feta/queso fresco)
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon chili powder
- 1 clove garlic (minced)
- 1/4 cup chopped fresh cilantro
- 1 small jalapeño, diced (adjust to taste)
- 1/4 cup finely chopped red onion
- Salt (to taste)
- Pepper (to taste)

Instructions:
1. Cook the Corn: Heat a dry skillet or grill pan over medium-high heat. Add the corn and cook until it starts to char in spots, stirring occasionally. This takes about 6 to 8 minutes. Let it cool slightly before mixing.
2. Prepare the Dressing: In a large bowl, whisk together mayonnaise, lime juice, chili powder, garlic, salt, and pepper until smooth.
3. Combine Ingredients: Add the cooked corn, cotija cheese, cilantro, jalapeño, and red onion to the bowl with the dressing. Toss well to coat all ingredients evenly.
4. Adjust Seasoning: Taste the salad and adjust seasoning with additional salt, lime juice, or chili powder as needed. Chill for 10 to 15 minutes before serving or serve immediately.

[SLUG Magazine @SLUGMag]

Even if the venue is a small, locally-owned coffee spot out in West Jordan, music will find a way to book a gig and fill that shop with music lovers; and that is exactly what happened at One Love Coffee Lounge. Read the full story: https://t.co/7IGCSIKliM

[Utah Food @UtahFoodNet]

@Victoriawrites2 Your Blessing comes from an All Knowing, All Living, All Merciful Lord. A Patriarch is in tune with Heaven on your behalf & Heaven is a phenomenal place. I was nervous too. It’s been positive guidance & preparation for all the Good in my life