Baked Bang Bang Chicken



INGREDIENTS

  • 1/2 cup light mayonnaise
  • 2 tablespoons Sriracha
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 2 large eggs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 chicken breasts , boneless skinless
  • 1 cup flour
  • 2 cups panko breadcrumbs
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Vegetable oil spray

INSTRUCTIONS

    Note: click on times in the instructions to start a kitchen
timer while cooking.
  1. Mix the mayonnaise, Sriracha, sugar and vinegar in a small
    bowl and set aside.
  2. Whisk the eggs, salt and pepper in a shallow bowl.
  3. Cut the chicken breasts into 1” chunks.
  4. Place the flour into a shallow bowl.
  5. Mix the breadcrumbs, onion powder and garlic powder together
    in a shallow bowl.
  6. Preheat the oven to 375 degrees.
  7. Coat the chicken with the flour, then dredge in the egg
    mixture, then into the panko mixture and add to a large baking sheet.
  8. Spray with vegetable oil spray for 2 seconds.
  9. Bake for 22-25 minutes or until golden brown. 
  10. While still hot, toss with the sriracha mayonnaise mixture.

Read Full Recipe >>>> Click Here

Keto Cranberry Cheesecake Bars



INGREDIENTS


Crust

  • 8 tablespoons butter, melted
  • 1 1/4 cup almond flour
  • 2 tablespoons swerve confectioners sweetener

Cheesecake Layer

  • 8 ounces cream cheese
  • 1 egg yolk
  • 1/3 cup swerve confectioners sweetener
  • 2 teaspoons pure vanilla extract

Cranberry Layer

  • 1 cup Low carb Cranberry Sauce (recipe linked below)
  • Pecan Crumble Layer
  • 2 tablespoons butter
  • 1/4 cup pecans
  • 1/2 cup almond flour
  • 1 tablespoon swerve confectioners sweetener

INSTRUCTIONS


For the Crust: 
  1. Preheat oven to 350 degrees.
  2. Line an 8×8 pan with foil or parchment paper.
  3. Combine the melted butter, almond flour and swerve in a
    small bowl and press into the foil lined pan.
  4. Prebake crust for 7 minutes, it should not be firm just
    slightly beginning to brown around the edges.
  5. Remove crust and allow it to cool.

For the Vanilla Cheesecake Layer: 
  1. Using an electric mixer or small blender combine the cream
    cheese, egg yolk, sweetener and vanilla extract until smooth.
  2. Spread the cheesecake layer evenly over the crust. 

For the Cranberry Layer: 
  1. Spread the prepared low carb cranberry sauce over the
    cheesecake mixture. 

For the Pecan Crumble: 
  1. Combine the butter, almond flour, pecans and sweetener in a
    small blender or food processor and pulse until it resembles a crumb like
    misture. 
  2. Sprinkle over the cranberry layer. 
  3. Bake 18-20 minutes until the top is lightly browned.
  4. Allow bars to cool completely before slicing.

This article and recipe adapted from this site

Slow Cooker Chicken Pot Pie

Ingredients
  • 2 – 3 boneless chicken breasts frozen (no need to
    thaw)
  • 1 can Cream of Chicken Soup
  • 1 cup Milk
  • 1/2 onion chopped
  • 3-4 potatoes (peeled and diced)
  • (1) 16 oz bag of Frozen mixed vegetables
  • 1/2 cup chopped celery
  • Salt and Pepper to taste
  • 1 tsp Garlic powder
  • 1/4 tsp Poultry Seasoning

Instructions
  1. Place everything in the crock pot except the biscuits.
  2. Cook on low all day.
  3. Remove chicken and Shred. Add back into the crock pot and
    stir to combine.
  4. Bake your biscuits and serve a biscuit on top of each bowl.
  5. It is delicious and very easy!

Base Recipe adapted from this SITE

Low Carb and Keto Friendly butter Cake Recipe

Ingredients
  • 2.5 Cups Almond Flour
  • 1 Cup Coconut Flour
  • 1/4 Cup Egg White Protein
  • 1 Tbs Baking Powder
  • 1/2 Tsp Salt
  • 1 Cup Salted Butter Softened
  • 1 Cup Swerve I used the granular version
  • 7 large eggs
  • 3 tsp vanilla extract
  • 1/2 cup Heavy Whipping Cream
  • 1 Cup Water
  • Optional Butter Cake Topping ideas:  Sprinkle Powdered Swerve on top or top is with a Low Carb Cream Cheese Frosting as seen in this Low Carb Lemon Pound Cake recipe we shared a few months ago.

Instructions
  1. First, start by combining the softened butter and Swerve sweetener together with a mixer until it is well combined.
  2. Next, add the wet ingredients to the butter mixture.
  3. Finally, add the remaining dry ingredients to the butter mixture and stir.
  4. The batter will come out somewhat thick and spreadable.  This is perfect!
  5. Spray a bundt pan with non-stick cooking spray and then dust completely with coconut flour.  Be sure to cover the bundt pan completely to avoid sticking.
  6. Bake it at 350 degrees for about 45 to 50 minutes until it’s golden brown.  Do the toothpick test meaning place a toothpick in the cake and if it comes out clean, it’s done.
  7. You can make this as a sheet cake but the cooking time will be a lot less.  It may only take it about 20 to 25 minutes at 350 degrees.

Base Recipe adapted from site

Old Fashioned Easy Apple Crisp

INGREDIENTS

  • 6 golden delicious apples, peeled and chopped (other varieties can be used, can also be sliced)
  • 2 Tbsp granulated sugar
  • 1 3/4 tsp ground cinnamon, divided
  • 1 1/2 tsp lemon juice

  • 1 cup light brown sugar
  • 3/4 cup old fashioned oats
  • 3/4 cup all-purpose flour
  • 1/2 cup cold unsalted butter, diced into small cubes
  • pinch of kosher salt

INSTRUCTIONS

  1. Preheat oven to 350 F degrees.  Butter an 8×8 baking dish, or spray with non-stick cooking spray.  Set aside.
  2. In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice.  Stir to combine, then transfer to prepared baking dish.
  3. In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter).  Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembled pea-sized crumbs.  Alternatively, you can use two forks or even your hands to cut butter into the mixture.
  4. Spread topping over apples in baking dish, and gently pat to even it out.  Bake 40-50 minutes, until golden brown and bubbly.
  5. Serve warm and enjoy!

This article adapted from this site

Oatmeal Bars



Ingredients

  • 1 cup butter cut into small pieces
  • 1 cup brown sugar
  • 2 cups flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup oats

Filling

  • 2 cups applesauce
  • 1 teaspoon ground cinnamon

Instructions

  1. In a food processor bowl, add butter, brown sugar and flour.
    Pulse until mixture forms small, pea sized crumbs. 
  2. Add cinnamon and oats. Pulse just until incorporated. 
  3. Place half the oat mixture in a lightly greased 9×13″
    baking dish. Press mixture down with your hands. 

Filling

  1. In a small mixing bowl combine applesauce and cinnamon. 
  2. Pour filling on top of oat mixture. Spread evenly over oat
    mixture. 
  3. Sprinkle remaining oat mixture over applesauce. 
  4. Bake in a preheated 325 degree oven for 40 minutes. 
  5. Allow to fully cool before slicing.

Read Full Recipe —> Click Here

Homemade Cream Puffs

Ingredients

  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 1 tsp vanilla
  • 2 cups heavy cream
  • 1 cup milk
  • ½ cup butter
  • 1 cup water
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs

Instructions
  1. Mix together vanilla instant pudding mix, vanilla, heavy cream and milk. Cover and
    refrigerate to set.
  2. Place the butter and water in a heavy saucepan over medium
    heat and bring to a rolling boil. Remove from heat and with a wooden spoon or
    spatula, quickly add the flour mixture. Return to heat and stir constantly
    until the dough comes away from the sides of the pan and forms a thick smooth
    ball (about a minute or two).
  3. Transfer the dough to your electric mixer and beat with a mixer on low speed a
    minute or two to release the steam from the dough. Once the dough is lukewarm
    start adding the eggs one at a time and continue to mix until you have a smooth
    thick paste.
  4. Spoon or pipe mounds of dough onto a baking sheet covered in parchment paper, spacing them
    a couple of inches apart.
  5. Bake at 400 degrees for 15 minutes and then reduce the oven temperature
    to 350.
  6. Bake for a further 30 to 40 minutes or until the shells have
    browned and are dry inside.
  7. PRICK EACH PUFF WITH A TOOTHPICK to allow steam to escape
    and prevent them from falling/flattening. Turn the oven off and, with the oven
    door slightly ajar, let the shells dry out for a further 10-15 minutes.
  8. Remove from oven and let cool on a wire rack.
  9. When the shells are cool, either split and fill them with
    the pudding mixture, or use a pastry bag to pipe the pudding into the shells. Dust
    with powdered sugar. Enjoy!

 This Recipe adapted from this –>> SITE

Fudgy Cookies and Cream Brownies



INGREDIENTS


OREO BROWNIE LAYER

  • 3/4 cup (168g) unsalted butter
  • 2 oz semi-sweet chocolate, coarsely chopped
  • 2 cups (414g) sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (114g) Hershey’s Special Dark cocoa powder OR natural unsweetened cocoa powder
  • 1 cup (130g) all-purpose flour
  • 1 tsp salt
  • 2 cups (153g) chopped Oreos (about 13–14 Oreos)

COOKIES AND CREAM LAYER

  • 12 oz (about 2 cups) white chocolate chips
  • 6 tbsp (90ml) heavy whipping cream
  • 3 1/2 tbsp (26g) powdered sugar
  • 1 3/4 cups (138g) chopped Oreos (12 Oreos) 

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Grease a 9×13 inch pan or line it with parchment paper that sticks up above the sides, which can be used to lift the finished brownies out of the pan and make cutting easier. Set pan aside.
  2.  Combine the butter and chocolate in a microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth.
  3.  Add the sugar and whisk until combined.
  4.  Add the eggs and vanilla extract and whisk together to combine.
  5.  Add the cocoa, flour and salt and stir with a rubber or wooden spatula until well combined. Batter will be very thick.
  6. Stir in the chopped Oreos.
  7.  Spread the batter evenly into the prepared pan, then bake for 25-30 minutes. To test the brownies for being done, insert a toothpick into the center. If it comes out with just a few moist crumbs, they’re done.
  8.  Set the brownies aside to cool. When mostly cool, make the cookies and cream layer.
  9.  Add the white chocolate chips and heavy whipping cream to a large microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth. Mixture will be thick.
  10.  Stir in the powdered sugar and chopped Oreos, then spread evenly on top of the brownies. The mixture will be thick, just use your spatula to help spread it.
  11.  Allow the brownies to cool completely, then cut into squares. The cookies and cream layer will be quite firm to the touch, but great on top of the brownies.
  12.  Store the leftover brownies in an air tight container at room temperature for up to a week.


Read Full Recipe —> Click Here

Caramel Apple Pie Cookies



Ingredients

  • 1 package Refrigerated Pie Crust 2 crusts
  • 5 oz Caramel Topping
  • 10 oz Apple Pie Filling
  • 1 Egg
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 cup Sugar

Instructions

  1. Preheat the oven to 350.
  2. Spray cookie sheet with non stick spray and set aside.
  3. Allow crusts to warm slightly to make them easier to work
    with.
  4. Dust work area with flour and slightly roll out crusts.
  5. Spread a thin layer of caramel on one of the crusts.
  6. Use a knife to chop pie filling into smaller pieces and
    spread over top of caramel.
  7. Cut other crust into 1/2″ strips.
  8. use strips to create a lattice top over pie covered crust.
  9. Cut out circles and transfer to prepared baking sheet.
  10. Beat egg in bowl until well blended.
  11. Mix together sugar, cinnamon and nutmeg.
  12. Brush lattice tops with egg wash and sprinkle with sugar
    mixture.
  13. Bake for 20-25 minutes or until golden brown.

This article and recipe adapted from this site

Low-carb Crack Chicken Casserole



INGREDIENTS:
  • 2 cups cooked chopped chicken
  • 1/2 pound bacon, cooked and chopped
  • 1 cup shredded cheddar cheese
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup prepared Ranch dressing

INSTRUCTIONS:
  1. Preheat oven to 350ºF. Lightly spray an 8×8-inch or
    11×7-inch pan with cooking spray.
  2. Spread cooked chicken and cooked bacon in the bottom of
    prepared pan. Top with shredded cheese.
  3. Whisk together eggs, heavy cream and ranch dressing. Pour on
    top of chicken mixture.
  4. Bake, uncovered, for 30 to 35 minutes.



Base Recipe adapted from this SITE

Slow Cooker Chicken Marsala

Ingredients

  • 6 (1.5 pounds, total) boneless, skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon sweet paprika
  • salt and fresh ground pepper, to taste
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 cup dry marsala wine
  • 1/2 cup water
  • 1/4 cup cornstarch
  • 1/4 cup heavy cream
  • chopped fresh parsley, for garnish

Instructions

  1. Lightly grease a 6-quart slow cooker with cooking spray and set aside.
  2. Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.
  3. Heat olive oil in a skillet over medium-high heat.
  4. Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.
  5. Transfer chicken to slow cooker and top with mushrooms and garlic.
  6. Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
  7. Pour wine over chicken and mushrooms.
  8. Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.
  9. Remove chicken breasts from slow cooker and set aside on a plate.
  10. Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
  11. Add heavy cream to the wine sauce and whisk until combined.
  12. Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.
  13. Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
  14. Serve.

This article and recipe adapted from this site

Cookies and Cream Cookies

Ingredients

  • 1 cup butter softened
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 4.2 oz pkg Oreo Cookies & Cream pudding mix
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1 cup white chocolate chips optional*
  • 15 Oreo cookies coarsely crushed (you want big chunks!)

Instructions

  1. Using a hand mixer, cream the butter and sugars.  Add the pudding mix and mix until well blended.
  2. Add the eggs and vanilla and mix well.
  3. Add the flour and baking soda and continue mixing.
  4. Stir in the white chocolate chips and Oreo cookie chunks.
  5. Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet. Bake for 10 minutes at 350.  Enjoy!

This article adapted from this site

Bacon Wrapped Chicken with Jalapeno Cream Sauce



INGREDIENTS:

FOR THE CHICKEN:

  • 5 thin sliced boneless, skinless chicken breast
  • 10 pieces thick cut bacon
  • 1 teaspoon garlic salt
  • 1 teaspoon fresh ground pepper
  • 3 Tablespoon butter
  • Cilantro for garnish (optional)

FOR THE JALAPENO CREAM SAUCE:

  • 1 cup heavy whipping cream
  • 1/2 cup whole milk
  • 2 jalapenos
  • 2 cloves of garlic
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1 cup fresh grated parmesan cheese

DIRECTIONS:

  1. Wrap 2 pieces of uncooked bacon around each chicken breast,
    and season with garlic salt and pepper.
  2. Melt butter in a heavy skillet over medium high heat and add
    chicken.  Cook 5 minutes per side until
    bacon is crispy and chicken is cooked through. 
    Remove from skillet and set aside.
  3. In a food processor or blender add: cream, milk, jalapeños,
    garlic, garlic salt, cayenne pepper, and pulse on high until combined.
  4. Pour into same skillet and cook over medium heat about 5
    minutes, stirring often.  Add in parmesan
    cheese, and stir until melted and combined.
  5. Add the bacon wrapped chicken breast back to the skillet and
    garnish with cilantro and fresh cut jalapeños if desired.  Serve warm.



This Recipe adapted from >>>> Click Here

Keto Chicken Enchiladaswhite Version


Ingredients

  • 2-3 cups Shredded Chicken (I used chicken made in my InstantPot)
  • 10-20 pieces of lunch meat (triple up if you’re using thin lunch meat)
  • 1 small onion, diced
  • 2 cups Chicken Bone Broth
  • 2 T Arrowroot Powder (or your thickener of choice)
  • 1 cup Sour Cream
  • 4 oz Green Chiles
  • 2 cups Shredded Monterey Jack Cheese
  • 1 small jar Verde Salsa


Instructions

  1. Heat the chicken bone broth over medium heat. Whisk in the arrowroot powder and let thicken. Stir in the sour cream and green chiles. 
  2. In a bowl, combine 1 cup of cheese, the diced onion, and the shredded chicken.  
  3. Place 1/4 – 1/3 cup of the chicken mixture in the center of each lunch meat “tortilla” and roll them up. 
  4. For 10 enchiladas, I used a 9×9 pan. Pour 1 cup of the sauce on the bottom of the pan, then lay the enchiladas in it. Pour the remaining sauce over the top of the enchiladas, top with cheese, and bake at 350 for 20-25 minutes. 
  5. Top with verde salsa, if desired, and serve.


Read Full Recipe —> Click Here

Oreo Cheesecake Cookie Cups



INGREDIENTS


Chocolate Cookie Cups:

  • 2 cups all-purpose flour
  • 1/4 cup Dutch-processed cocoa powder sifted
  • 1/4 cup black cocoa powder sifted*
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 tsp vanilla

Oreo Cheesecake Filling:

  • 1 cup heavy whipping cream chilled
  • 8 oz cream cheese full fat, softened
  • 1/2 cup granulated sugar
  • 3/4 cup Oreo cookie crumbs **

INSTRUCTIONS


Chocolate Cookie Cups:

  1. Preheat oven to 350°. Spray two regular sized muffin tins
    with cooking spray.
  2. Whisk together flour, cocoa powders, baking soda, and salt.
    Set aside.
  3. Beat butter and sugars on med-high until light and fluffy
    (approx. 2-3mins). Reduce speed and add eggs one at a time and vanilla. Beat
    until combined. Add flour mixture and mix until just combined.
  4. Using a large cookie scoop (3 Tbsp) scoop dough into muffin
    tins, press down to flatten.
  5. Bake for approx. 10-13mins or until mostly set, but still
    soft in the middle.
  6. Remove from oven and immediately use a small jar or
    container to press firmly down in the center to create a well. Cool in pans for
    10mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes
    then remove from pan and cool completely on a wire rack.

Oreo Cheesecake Filling:

  1. Whip heavy cream until stiff peaks (ideally with a cold
    whisk and in a cold bowl).
  2. In a separate bowl, beat cream cheese and sugar until
    smooth. Add Oreo cookie crumbs and beat until incorporated.
  3. Add whipped cream into cream cheese mixture and beat until
    combined.
  4. Pipe into cooled cookie cups and refrigerate until set
    (approx. 1-2 hours).
  5. Sprinkle with additional Oreo cookie crumbs if desired.
  6. Serve chilled and eat within 2-3 days. Or freeze for up to 4
    weeks.

This article and recipe adapted from this site

Chicken Avocado Salad Roll Ups

Ingredients
  • 2 cups shredded chicken
  • 1 ripe avocado- mashed
  • 2–4 tablespoons plain Greek yogurt (start
    with 2 and add more if the salad seems to dry)
  • 1 ½–2 tablespoons lime juice
  • 2 tablespoons finely diced red onion
  • 2 green onion-sliced
  • Freshly ground black pepper- to taste
  • ¼ teaspoon salt (or more to taste)
  • ½ teaspoon garlic powder
  • 1 ½ tablespoon fresh cilantro or parsley- chopped
  • ½ cup shredded Cheddar cheese
  • 5–6 Tortillas (8 or 10 inch diameter)


Instructions
  1. NOTES: I had enough filling for 5 tortillas (10 inch
    diameter). You can use 6 (8 inch) tortillas.
  2. In a large bowl combine all ingredients for Chicken Avocado
    salad. Stir until evenly blended.
  3. Spread the mixture over tortilla and roll up tightly. Repeat
    with remaining salad.
  4. Slice with serrated knife into ½ inch slices. You can slice
    them immediately or refrigerate until firm (about 30 mins). It’s easier to
    slice when chilled.

Base Recipe adapted from this SITE

Chicken Francese

Ingredients

  • 3 to 4 chicken breasts boneless and skinless, about 14 oz. to 16 oz. total
  • 1 cup flour for dredging (you’ll also need 2 tablespoon of the flour mixture later for the sauce…but we’ll get to that later in the instructions).
  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp garlic powder
  • 4 eggs
  • 2 tbsp Parmesan grated
  • 4 tbsp fresh parsley chopped (divided…2 tablespoons for batter, 2 for garnish)
  • 4 tbsp olive oil divided…2 tablespoons for sautéing the chicken, and then 2 more for the sauce
  • 4 tablespoons unsalted butter divided…2 for sautéing the chicken, 2 for the sauce
  • 4 garlic cloves minced
  • ¼ teaspoon red pepper flakes more, to taste
  • ½ cup dry white wine ie, Pino Grigio
  • 1 ¼ cups chicken stock
  • Juice of two fresh lemons about 4 tablespoons

Instructions

  1. Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to 1/8″ to 1/4″ in thickness.
  2. Cut each pounded chicken piece into halves, or thirds. Set aside.
  3. Pour the flour onto a platter or plate. Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 2 tablespoons to use later for the sauce.
  4. In a second small/medium-sized bowl, mix together the eggs, Parmesan, 2 tablespoons of the parsley, and a pinch of salt and pepper.
  5. Dredge each chicken cutlet in the flour mixture and then dip into egg mixture, fully coating.
  6. Heat oil over medium heat in a large skillet. After the oil has heated, add 2 tablespoons of the butter.
  7. Place the coated chicken into the hot skillet, 2 at a time.
  8. Cook for 3 to 4 minutes, until nicely browned on the bottom.
  9. Flip and cook the other side until completely cooked through and nicely browned, about another 3 – 4 minutes.
  10. Remove from the pan and repeat with remaining chicken. (Cooked cutlets can be made 1 to 2 hours ahead of time. Re-heat in (350 F) oven 15 minutes before serving, or keep warm in oven (220 F) until ready to use.
  11. In the same skillet, add the remaining 2 tablespoons of oil over medium heat.
  12. Add garlic and crushed red pepper, cook until soft, about 3 minutes.
  13. Add the reserved 2 tablespoons of seasoned flour, and mix completely. Add another tablespoon of flour if too wet, should resemble wet sand. Stir and let cook for about 1 to 2 minutes (don’t let it get dark brown).
  14. Add white wine and chicken stock and bring to a boil. Reduce the heat.
  15. Add the lemon juice. Stir until slightly thickened.
  16. Season with a healthy pinch of salt and pepper.
  17. Remove the pan from the heat and stir in remaining 2 tablespoons of butter. Stir until melted.
  18. Taste and adjust seasonings, if necessary.
  19. Place cutlets on plates, or platter, and pour sauce over the top.
  20. Garnish with remaining parsley.
  21. Enjoy!

This article and recipe adapted from this site

Broccoli Cheese Stuffed Chicken Breast



INGREDIENTS

  • 3 large chicken breasts
  • salt & pepper
  • 1 1/2 tsp garlic powder, divided
  • 1/4 tsp paprika
  • 1 cup finely chopped broccoli florets
  • 1/2 cup finely diced red bell pepper
  • 1 cup mild cheddar cheese
  • 1 tbsp mayo
  • 2 tbsp olive oil

INSTRUCTIONS

  1. Preheat oven to 425 degrees F.
  2. Season both sides of the chicken breasts with salt, pepper,
    paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice
    through the middle of the chicken breasts, but not all the way through,
    creating a pocket for the filling.
  3. For the filling, place the broccoli in a microwaveable dish
    and add about 2 tablespoons of water. Cover with plastic wrap and microwave for
    1 minute. Drain any excess water. To the dish add the bell pepper, cheese,
    mayo, remaining garlic powder and salt and pepper to taste. Mix until combined,
    then divide the mixture between the chicken breasts, using a toothpick to
    secure if necessary.
  4. Heat a large, oven safe skillet (I prefer to use a cast iron
    skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4
    minutes on each side. Cover skillet with foil and bake in preheated oven for
    15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5
    minutes before enjoying.

NOTES

*Since these are large chicken breasts, I usually say 1/2
chicken breast is one serving.





Read Full Recipe —> Click Here

Panda Express orange Chicken · Copycat Recipe

Ingredients for the chicken:

  • 1 pound chicken breasts or thighs (really tasty) cut into
    irregular 1 inch cubes
  • 1-2 cups self- rising flour or cornstarch if making gluten
    free
  • 2 large eggs
  • 3 cups Oil for deep frying or as many cups as you need for
    your fryer

Ingredients for orange chicken glaze/sauce:

  • 1 large orange juiced 1 large orange is around 3/4 cups
  • 1/4 tsp. orange zest
  • 2 Tbsp. soy sauce
  • 3 Tbsp. Sugar
  • 1 Tbsp. brown sugar
  • 1/4 cup rice wine vinegar found near the soy sauce in most
    grocery stores- use a brand like Nakano
  • 1 tsp. crushed red pepper flakes or 1/2 tsp. Sriracha sauce
    Use to taste. Add more if you like it spicy
  • 1 clove of garlic minced
  • 2 tsp. corn starch
  • 1/8 tsp. ground ginger


INSTRUCTIONS

  1. Heat the oil in a frying vessel or fryer to 375
    degrees.  This temperature is optimal for
    a deep fry.  Make sure there is enough
    oil to cover the chicken.
  2. In a medium bowl, whisk the eggs until they are mixed
    thoroughly. In another medium sized bowl put 1 cup of the flour or cornstarch
    (you can add more later if you need it). Dip the chicken first in the eggs then
    coat the pieces with the flour. Repeat this step until you have the desired
    amount to fry.
  3. Next, take around 1/4 of the coated chicken and add the
    chicken to the hot oil in the fryer or frying pan.  Depending on your frying vessel the chicken
    will need to be fried in batches. The chicken pieces should not be touching in
    the fryer.  You will know they are ready
    to take out when the coating is medium brown and the inside of the chicken reaches
    at least 165 degrees.  Around 3 to 5
    minutes.
  4. Meanwhile make the sauce: Combine all the sauce ingredients
    in a small pot (making sure that the cornstarch is dissolved before cooking.
    Heat on medium heat until the sauce thickens. 
    This will take around 7 minutes.
  5. Last step: Place fried chicken in a large sized bowl and
    pour the sauce on top.  Toss lightly
    until all chicken is coated. Serve immediately.



This Recipe adapted from >>>> Click Here

Best Grandmas Brownies

Ingredients
  • 3 sticks (24 tablespoons) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup milk (suggest using 2% or whole)
  • ¾ cup cocoa powder
  • 2 cups all-purpose flour
  • ½ teaspoon salt

Frosting

  • 6 tablespoons unsalted butter
  • 6 tablespoons milk (use at least 2% milk fat)
  • 1½ cups granulated sugar
  • ½ teaspoon salt
  • 1 cup chocolate chips (milk chocolate or semi-sweet)

Instructions

  1. Preheat oven to 350 degrees and spray a 9×13 baking with
    non-stick spray.
  2. Cream together butter and sugar until smooth and fluffy. Add
    eggs and vanilla and mix well, scraping down sides of bowl as necessary.
  3. Mix cocoa powder, flour and salt in a bowl.
  4. Alternate adding the dry ingredients and milk in three
    stages mixing on low speed until incorporated – dry ingredients, milk, dry
    ingredients, milk then dry ingredients.
  5. ……………..
  6. ………………..





Read Full Recipe >>>> Click Here

Vegan butter Chicken

Ingredients

For the tofu:

  • 2 (16 oz) blocks extra-firm tofu
  • 2 tablespoons olive oil
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • For the sauce:
  • 2 tablespoons vegan butter (or olive oil)
  • 1 large onion, diced small
  • 1 tablespoon grated fresh ginger (or 1 tsp dried)
  • 2 cloves garlic, minced
  • 1 tablespoon garam masala
  • 1 teaspoon curry powder
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 3 ounces tomato paste
  • 1 (13.5 oz) canned full fat coconut milk

For serving:

  • 4 cups cooked white or brown rice
  • chopped cilantro
  • Easy Vegan Naan


Instructions

  1. Press the tofu: Wrap the block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 20 minutes. (You can skip this step if you get the super firm variety)
  2. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  3. Slice the tofu into about 6 slices (see photos in post above for reference). Now, rip each slice into medium-large pieces. You can also simply cut them into cubes, if you prefer, but ripping gives the tofu a great texture for this dish.
  4. Add the tofu pieces to a large ziplock bag, along with the olive oil, cornstarch and salt. Close the bag, and shake gently to coat. Arrange the tofu evenly on the prepared pan, and bake for 25-30 minutes, until golden and crispy.
  5. While the tofu bakes, prepare the sauce: Melt the 2 tablespoons of vegan butter in a large pan over medium-high heat. Saute the onion for 3-4 minutes in the butter, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato paste and coconut milk. Stir until smooth and combined, then simmer for 5-10 minutes, stirring frequently.
  6. When the tofu is done baking, add it to the sauce and stir to coat the pieces. Serve over rice with Easy Vegan Naan. Garnish with chopped fresh cilantro. Enjoy!

Recipe Notes

  1. This would also be really good with roasted cauliflower in place of the tofu.
  2. You could certainly substitute light coconut milk if desired, but the sauce won’t be as rich and creamy.
  3. For oil free, omit the olive oil and vegan butter. Use water for sauteing instead.
  4. Calories are for 1/6th of the tofu and sauce, not added rice or naan.


Read Full Recipe —> Click Here

Buttermilk Roast Chicken with Garlic



Ingredients

  • 1 cup buttermilk
  • 1 tablespoon olive oil
  • 5 garlic cloves , minced
  • 1/2 cup fresh parsley , minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 6 chicken drumsticks

Instructions

  1. Combine buttermilk, olive oil, minced garlic, minced fresh
    parsley, salt and black pepper in a small bowl and whisk really well. Place
    chicken drumsticks in one-gallon freezer bag, pour the buttermilk marinade over
    the chicken and distribute evenly over all chicken drumsticks. Squeeze as much
    air out of the freezer bag as possible and close the bag. Refrigerate the
    marinated chicken in a freezer bag for 24 hours.
  2. After your chicken has been marinated for 24 hours, preheat
    oven to 400 F. Use a medium size casserole dish – I used 2.5 quart oval
    casserole dish ( 13 inches * 9 inches *4 inches deep). Place chicken in the
    casserole dish – and pour all of the marinade on top and around the chicken.
    Roast for about 30-45 minutes (depends on your oven), until chicken juices run
    clear, the chicken drumsticks are browned and scorched in spots. If needed,
    broil for about 5-10 more minutes to get more color.
  3. Serve immediately, use the sauce from the pan.

This article and recipe adapted from this site

Pumpkin Honey Bun Cake



Ingredients

For the Cake Batter:
  • 1 box super moist yellow cake mix
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1/2 cup sour cream
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 2 1/2 Teaspoons pumpkin pie spice
  • 3/4 cups brown sugar
  • 1/2 cup chopped walnuts


For the Glaze
  • 1 cup powdered sugar
  • 2 Tablespoons milk
  • 1 Teaspoon vanilla


Instructions

  1. Heat oven to 350 degrees. Greased the bottom and sides of a 13×9 inch baking pan.
  2. Place the cake mix, oil,eggs, sour cream, pumpkin and pumpkin pie spice in a large bowl. Beat with an electric mixer on medium speed about 2 minutes until ingredients are just incorporated.  Measure out 2 cups of batter, place the batter onto the bottom of your prepared pan.
  3. In a small bowl combine the walnuts with the brown sugar. Toss to combine. Sprinkle evenly over the cake batter.  Spoon the remaining batter evenly over the filling. Using a spatula, carefully spread batter over the filling to the edges of the pan.  Place in the oven and bake about 35 – 40 minutes or until a toothpick inserted comes out clean. Remove the pan to a cooling rack.


Make the glaze:
  1. Place the powdered sugar, milk and vanilla in a medium bowl. Whisk to combine. Pour the glaze over the top of the hot cake, using a spatula to cover the entire cake with glaze. Cool the cake completely before serving.

Base Recipe adapted from site

Amazing Brownie Cookie

INGREDIENTS

  • 12 ounces bittersweet chocolate chips (60-70% cacao)
  • 1/2 cup butter
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder (not Dutch-processed)
  • 1 cup pecans (chopped, optional)
  • 1/2 cup mini semisweet chocolate chips

INSTRUCTIONS

  1. Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
  2. Remove from heat, and set aside.
  3. In the bowl of a stand mixer, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. This step is key, so make sure to beat the mixture for the full 5 minutes.
  4. Reduce the speed to low, and mix in the melted chocolate until well-combined.
  5. Stir in flour and cocoa powder just until combined.
  6. Add nuts, if using, and mini chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.
  7. Cover the batter, and chill for 30 minutes.
  8. Preheat oven to 350 F. Line two baking sheets with parchment paper.

This article adapted from this site

Brown Sugar and Cinnamon Cookies



INGREDIENTS:
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoons cinnamon
  • 1 1/2 sticks butter, room temp
  • 1 1/4 cups dark brown sugar
  • 1 large egg

INSTRUCTIONS:
  1. Preheat the oven to 375 degrees. Line baking sheets
    with parchment paper.
  2. In a medium bowl, whisk together flour, salt, baking soda, and cinnamon.
    Set aside.
  3. With a hand mixer, beat butter and sugar until smooth and creamy.
    Add the egg, beat well. Gradually add flour mixture and beat until mixed.
  4. Use a small cookie scoop to drop tablespoons of dough onto
    the baking sheets, about 2 inches apart. Bake for 8-10 minutes. Cool on wire racks. Store in an airtight container.

Base Recipe adapted from this SITE

Crispy Roasted Chicken

INGREDIENTS

  • 1 (3-4 pound) whole chicken (giblets removed and discarded,
    if included)
  • 6 cloves garlic, minced (about 2 Tbsp.)
  • 2 Tbsp. butter, melted
  • salt and freshly ground black pepper

INSTRUCTIONS

  1. Thoroughly rinse the outside and inside of the chicken.
    Gently pat try with paper towels.
  2. Using your fingers, carefully lift up the skin on top of the
    chicken (near the neck) and pull up gently. With your other hand, gently
    separate the skin from the breast and thigh meat. Then take half of the garlic
    and stuff it in between the skin and meat, so that it is fairly evenly spread
    out. Take the remainder of the garlic and spread it all over the cavity inside
    the chicken.
  3. Then take the butter and baste the entire outside of the
    chicken. Sprinkle generously with freshly ground pepper and salt.
  4. (Optional: Cover and refrigerate for 12-24 hours.)
  5. Adjust oven rack to lowest position and preheat to 450
    degrees. Place foil loosely in large roasting pan. Flip chicken so breast side
    faces down, tucking the wings under (as pictured below), and set V-rack in
    roasting pan on top of foil. Roast chicken 25 minutes.
  6. Remove roasting pan from oven. Using 2 large wads of paper
    towels, rotate chicken breast-side up. Baste briefly with pan juices or
    additional melted butter. Return to oven and continue to roast until
    instant-read thermometer inserted in thickest part of breast registers 135
    degrees, 15 to 25 minutes.
  7. Increase oven temperature to 500 degrees. Continue to roast
    until skin is golden brown, crisp, and instant-read thermometer inserted in
    thickest part of breast registers 160 degrees and 175 degrees in thickest part
    of thigh, 10 to 20 minutes.
  8. Transfer chicken to cutting board and let rest, uncovered,
    for 20 minutes. Carve and serve immediately.



This Recipe adapted from >>>> Click Here

Best Almond Joy Magic Cookie Bars

ingredients

Cookie Crust:

  • 1/2 c. unsalted butter, room temperature
  • 3/4 c. light brown sugar, packed
  • 1 tsp. vanilla
  • 1 egg
  • 1 c. all-purpose flour
  • 1 c. chocolate graham cracker crumbs (not quite 9 full-sheet
    crackers)
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. semi-sweet chocolate chips

Layers:

  • 3/4 c. mini semi-sweet chocolate chips
  • 1 3/4 c. shredded sweetened coconut
  • 1/2 c. sliced almonds
  • about 12 oz. sweetened condensed milk (not quite one can)

instructions

  1. Preheat oven to 350 degrees. 
    Line an 8×8-inch baking pan with parchment paper, leaving a slight
    overhang for easy removal and spray with cooking spray; set aside.  For the Crust: In a large bowl, cream
    together the butter and brown sugar, using a hand mixer, until smooth and
    creamy.  Add the vanilla and egg and mix
    until combined.  Add the flour, graham
    cracker crumbs, baking powder and salt and mix until fully combined.  Stir in the chocolate chips.  Press graham cracker dough evenly into the
    bottom of your prepared baking pan.  Bake
    for 5 minutes.
  2. Remove from oven and sprinkle with the mini chocolate chips
    (reserving a small amount), coconut and sliced almonds.  Drizzle the sweetened condensed milk over the
    top and sprinkle with reserved mini chocolate chips.  Remember the pan is hot and return to the
    oven and bake for 25-30 minutes until set (I baked mine for about 26
    minutes).  Loosely tent the pan with
    aluminum foil halfway through baking time to prevent the coconut and almonds
    from browning and rotate the pan in the oven. 
  3. ……………………
  4. …………………………



Read Full Recipe >>>> Click Here

The Slow Cooker Pineapple Chicken that Youll Never Stop Eating

Ingredients:

  • 1 cup pineapple juice
  • 1/2 cup chicken broth
  • 1/4 cup brown sugar, packed
  • 3 tablespoons reduced sodium soy sauce
  • 3 cloves garlic, minced
  • 12 bone-in, skin-on chicken thighs
  • 1 (20-ounce) can pineapple chunks, juices reserved*
  • 2 tablespoons cornstarch
  • 1/2 teaspoon sesame seeds
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. In a large bowl, combine pineapple juice, chicken broth, brown sugar, soy sauce, and garlic.
  2. Place chicken thighs into a 6-qt slow cooker. Stir in pineapple juice mixture. Top with pineapple chunks and reserved juices.
  3. Cover and cook on low heat for 5-6 hours or high for 2-3 hours, basting every few hours.
  4. In a small bowl, whisk together 1/4 cup water and cornstarch.
  5. Stir in the mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until sauce is thickened.


Read Full Recipe —> Click Here

Easy Ritz Cracker Chicken



Ingredients
  • 8 skinless chicken breasts , bone in
  • 1/2 cup unsalted butter , melted
  • {2 sleeves of Ritz Crackers , crushed

Instructions
  1. Preheat oven to 350
  2. Melt butter in a microwavable dish and set aside.
  3. Crush Ritz crackers {I crush mine in a zip baggie and place
    crushed crackers on a dinner plate. 
  4. Dip the chicken breasts in butter, then coat with Ritz
    Crackers, and place on a lined baking sheet {I use Silpats. 
  5. Bake at 350 degrees for 40 minutes.

This article and recipe adapted from this site

Bakery Style Chocolate Chip Cookies



Ingredients

  • 3 cups (380 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 sticks (227 grams) unsalted butter, at room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1 1/4 cups (247 grams) lightly packed light brown sugar
  • 2 teaspoons vanilla
  • 2 large eggs, at room temperature
  • 2 cups (340 grams) semi sweet chocolate chips


Directions

  1. Preheat oven to 350ºF. Line baking sheets with parchment paper.
  2. In a medium bowl combine the flour, baking soda, and salt.
  3. In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.
  4. If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.
  5. Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
  6. Bake for 12-15 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
  7. Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 5 days. See post for storage tips.

Base Recipe adapted from site

No Bake Chocolate Oatmeal Bars

Ingredients

  • 1 cup butter
  • 1/2 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 3 cups rolled oats
  • 1 cup semisweet or dark chocolate chips
  • 1/2 cup peanut butter
  • Get Ingredients Powered by Chicory

Instructions

  1. Line an 8-inch or 9-inch square baking dish with parchment paper and set aside. Overhangs the edges of the foil to lift the bars easier from the baking dish. (You can use a 9×13-inch if you want thinner bars.)
  2. Melt butter and brown sugar in large saucepan over medium heat, until the butter has melted and the sugar has dissolved. Stir in vanilla. Mix in the oats.
  3. Cook over low heat 3 to 4 minutes, or until ingredients are well blended.
  4. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down. Reserve the other half for second layer.
  5. To make the filling, melt the peanut butter and chocolate chips together in a small microwave-safe bowl and stir until it’s smooth.
  6. Pour the chocolate mixture over the crust in the pan, reserving about 1/4 cup for drizzling and spread evenly.
  7. Pour the remaining oat mixture over the chocolate layer, pressing in gently and drizzle with the remaining chocolate mixture.
  8. Refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
  9. Note: Like any no-bake cookie, the final texture of these really depends on how long you boil the sugar mixture. If it doesn’t boil long enough, the cookie/bars mixture will be too soft, if you boil too long, they could turn out dry and crumbly.

This article and recipe adapted from this site

Sweet Cream Cheese Wontons

Ingredients
Wontons
  • 8 oz. softened cream cheese
  • ½ cup powdered sugar
  • 12 oz. wonton wraps (packages usually in
    refrigerated produce section, near tofu)
  • 1 egg whisked with a splash of water

To Fry:
  • 48 oz. canola oil enough to fill a dutch oven
    or fryer with about 3 inches of oil.

To Bake:
  1. Nonstick Cooking Spray

Instructions
  1. Mix the powdered sugar and cream cheese together until well
    combined. (You can use a hand
    mixer or a silicone spatula for this.)
  2. Lay out about 4 wontons at a time and cover the remaining
    with a dish towel (they dry out quickly).
  3. Fill a small bowl with water and set near the wontons.
  4. Place about a ½ teaspoon of cream cheese mixture in the
    middle of each wonton.
  5. Dip your fingers into the whisked egg/water mixture (i.e.
    egg wash), and fold the wontons diagonally to form a triangle. Seal and ensure
    that there are no air bubbles.
  6. Dip your fingers back into the water. With the longest side
    of the triangle facing you, fold the left side to the right, and then fold the
    left side over it, to the right.
  7. Repeat until all wontons are filled and wrapped!

To Fry:
  1. Deep fryers work great with these, however if you don’t have
    one, heat 2-3 inches of vegetable oil in a dutch oven until it is just under
    350 degrees. (I put my electric stove to just under the medium-high mark).
  2. You can use an extra wonton wrapper to test the temperature.
    Place it in the oil and ensure that it doesn’t cook too quickly or burn. Adjust
    the heat accordingly if needed.
  3. Fry 4-5 wontons at a time, each for about 45 seconds to a
    minute, (or until golden brown).
  4. Place them on a plate lined with paper towels to cool.

To Bake:
  1. Preheat oven to 375 degrees. Spray a baking sheet with
    nonstick cooking spray and place the sheet in the oven for about 5 minutes.
    Heating the sheet will ensure that the wontons are nice and crisp on the bottom
    when they bake.
  2. Remove the baking sheet from the oven and place the wontons
    on top. Coat the wontons with a light layer of nonstick cooking spray.
  3. The wontons will need to bake for about 10-12 minutes,
    however it’s best to start checking on them after 5 minutes. Remove them from
    the oven when they are crisp and golden brown.

Base Recipe adapted from this SITE

Lemon Chicken Piccata with Capers

INGREDIENTS

  • 2 boneless skinless chicken breasts
  • 1/2 cup heavy whipping cream
  • 1/4 cup blanched almond flour
  • 1/4 cup capers drained
  • 4 tablespoons salted butter divided
  • 2 tablespoons olive oil
  • 2 lemons zested and juiced (1/4 cup lemon juice)
  • 2 tablespoons freshly chopped parsley

INSTRUCTIONS

  1. Slice the chicken breasts in half along the length to make
    them thinner. Pat dry with a paper towel. Season both sides of each chicken
    breast with salt and pepper.
  2. Prepare a shallow plate containing almond flour. Place each
    chicken breast in the flour to coat both sides and shake off the excess.
  3. In a wide nonstick pan, add olive oil and 2 tablespoons of
    butter over medium heat, stirring until the butter is melted and the pan is
    hot.
  4. Add chicken breasts in a single layer. Cook until each side
    is golden brown, about 5 minutes per side. When the chicken is cooked through,
    transfer to a plate. Work in batches if your pan is not large enough to hold
    them all at once.
  5. Reduce to low heat. Add heavy cream, 1/4 cup lemon juice,
    and capers. Stir everything together, scraping up any bits that have stuck to
    the pan.
  6. Increase heat to bring to a simmer. Add salt and pepper to
    taste. Stir in remaining 2 tablespoons of butter until melted.
  7. Transfer the chicken back to the pan and simmer for about 5
    minutes.
  8. Remove the pan from heat. Top with chopped parsley and lemon
    zest. Optionally garnish with additional lemon slices. Serve while hot.



This Recipe adapted from >>>> Click Here

Best Cranberry Pistachio Shortbread

Ingredients

  • 11/4 cups all purpose flour
  • 1/4 tsp salt
  • 1/2 cup butter softened (1 stick)
  • 1/3 cup granulated white sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup pista coarsely chopped
  • 1/2 cup dried cranberries chopped


Method

  1. Mix all purpose flour and salt and keep aside.
  2. Beat butter until smooth. (About 1 – 2 minutes)
  3. Add sugar and beat until creamy (About 3 minutes)
  4. Add vanilla extract and mix.
  5. Stir in the flour-salt mixture and mix gently.
  6. Add pistachio.
  7. Add the cranberries.
  8. Mix to combine. If the mixture is crumbly, use a few drops
    of water to form a dough.
  9. Place the dough in a parchment paper and shape it into a
    rectangle about 10 inches long and 2 inches wide.
  10. Wrap it and place in refrigerator for 2 hours.
  11. Preheat oven to 325F.
  12. Remove dough from refrigerator and slice into 1 cm thick
    slices.
  13. Place in a parchment lined baking sheet and bake in a 325F
    preheated oven for 14 – 18 minutes until the edges start turning brown.
  14. I sprayed the parchment paper since I had issues getting
    stuff off of it.
  15. ………………..
  16. ……………………..
  17. …………………………



Read Full Recipe >>>> Click Here

The 30-minute Ultimate Spicy Chicken Lo Mein Recipe

Ingredients

  • 4 oz / 150 Grams Lo Mein Egg Noodles

For Chicken:

  • 1 Cup Chicken Breast,cut in to 1/2 Inch strips
  • As per need Salt
  • 1/2 Tbsp Soy Sauce
  • 1/2 tsp Cornstarch
  • 1 tsp Vegetable Oil

For main dish:

  • 1 Tbsp Sesame Oil
  • 1 Tbsp vegetable Oil
  • 1 Tbsp Minced Ginger
  • 1 Tbsp Minced Garlic
  • 1/4 Cup Red Onion,sliced
  • 1/4 Cup Carrot,sliced
  • 1/4 Cup Red Bell Pepper
  • 1/4 Cup Green Bell Pepper
  • 1/2 Cup Scallion, long cut,2 Inch long
  • 1/2 Cup Cabbage,shredded
  • 1/4 Cup Water / Chicken Stock(Optional)
  • As per need Salt

For Sauce Mix:

  • 1 Tbsp Light Soy Sauce
  • 2 Tbsp Dark Soy Sauce
  • 1 Tbsp Oyster Sauce / Hoisin Sauce
  • 1 Tbsp Sriracha
  • 1 tsp Sugar
  • As per need Salt
  • 1 tsp Sesame Oil


Instructions

  1. Cook noodles as per package instructions and keep aside.
  2. Marinate Chicken with ingredients mentioned.
  3. Keep this aside for 5 mins
  4. In a pan,add 1 Tbsp Sesame oil, then with pair of tongs pick each chicken piece and drop in the pan.
  5. Discard if any leftover marinade.
  6. Toss on medium flame till cooked,keep this aside.
  7. In the same pan add 1 Tbsp Vegetable oil, add the ginger and garlic,fry till fragrant.
  8. Do not burn the ginger and garlic or the final dish will turn bitter.
  9. Add all the veggies one after other in the order shown in the step-wise pictures.
  10. Then add chicken and once they are soft,cooked,keep them aside.
  11. In a bowl add the ingredients to make sauce mix.
  12. Mix well and keep aside.
  13. In the same pan,add noodles and sauce mix.
  14. Toss the noodles well to coat the sauce well on noodles.
  15. Add the veggies and chicken, adjust salt.
  16. Toss well to mix everything.
  17. If there is no enough sauce for the dish add 1/4 cup water or chicken stock to loosen up everything.
  18. Cook on high heat and toss well.
  19. Serve immediately.


Read Full Recipe —> Click Here

Strawberry Cobbler

Ingredients

Sauce
Ingredients:

  • 1/2 cup
    white sugar
  • 2
    Tablespoons cornstarch
  • 1/4 cup
    lemon juice
  • 3 cups
    fresh strawberries, hulled and sliced into 1/4 inch slices
  • 2
    Tablespoons cold butter, diced (this is to dot the strawberries with after they
    are in the baking pan)

Crumble
Ingredients:

  • 1 cup all
    purpose flour
  • 1
    Tablespoon white sugar
  • 1 1/2
    Teaspoons baking powder
  • 1/2
    Teaspoon salt
  • 3
    Tablespoons cold butter, cut into cubes
  • 1/2 cup
    heavy cream

Instructions

For the
sauce:

  1. Preheat
    your oven to 400 degrees.  Butter a 9
    inch round or square baking pan .
  2. For the
    sauce:
  3. Place 2
    Tablespoons cornstarch, 1/4 cup lemon juice and 1/2 cup sugar in a heavy duty
    saucepan. Cook on medium heat until the mixture thickens.  Remove from the heat and add the
    strawberries, fold gently to mix.
  4. Place the
    strawberry mixture into the buttered baking dish and dot with butter.

For the
crumble:

  1. Place the
    flour,sugar,baking powder and salt in a large bowl. Cut 3 Tablespoons of cold
    butter into the flour mixture until you have crumbs. Stir in the cream.  Sprinkle the mixture evenly over the
    strawberries. Bake for 25 minutes at 400 degrees  until biscuit topping is golden brown and
    filling is bubbly.

This
article and recipe adapted from this site

Spinach tortellini soup

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced small
  • 2 large carrots, diced small
  • 2 large celery stalks, diced small
  • 1 teaspoon fine sea salt
  • 8 cups good low-sodium vegetable stock
  • 5 ounces baby spinach
  • 9 ounces tortellini
  • 1/4 cup chopped flat-leaf parsley
  • Freshly ground black pepper
  • Grated parmesan or pecorino, for serving

DIRECTIONS

  1. Heat the olive oil in a large pot over medium-high heat. Add onion, carrots, celery and salt and stir to coat with oil. Cook for about 5 minutes, stirring occasionally, until beginning to soften. If you happen to get distracted and the veggies brown a little bit, it’ll add some nice depth of flavor.
  2. Stir in stock, bring to a boil, then cover and reduce heat to simmer until veggies are tender. Remove lid and add spinach and tortellini. Cook according to tortellini package instructions (usually just simmering for a couple of minutes). Off the heat, stir in parsley and black pepper to taste.
  3. Ladle into bowls and serve with cheese to pass at the table.




This article and recipe adapted from this site

Perfect Snickerdoodles

Ingredients:

  • 1 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg, plus 1 yolk
  • 1 tablespoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 2 3/4 cup flour
  • Cinnamon Sugar Mixture
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions:

  1. Preheat oven to 325°F. Line a baking sheet with a parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, 2-3 minutes. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.
  3. Turn mixer to low and add in flour, mixing until just combined.
  4. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
  5. Using a medium (2- tablespoon) cookie scoop portion out the dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.
  6. Place on prepared baking sheet about 2- inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
  7. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.

This article and recipe adapted from this site

Pumpkin Cream Cheese Muffins

Ingredients
  • 1
    (8 ounce) package cream cheese
  • 1
    egg
  • 1
    teaspoon vanilla extract
  • 3
    tablespoons brown sugar
  • 4
    1/2 tablespoons all-purpose flour
  • 5
    tablespoons white sugar
  • 3/4
    teaspoon ground cinnamon
  • 3
    tablespoons butter
  • 3
    tablespoons chopped pecans
  • 2
    1/2 cups all-purpose flour
  • 2
    cups white sugar
  • 2
    teaspoons baking powder
  • 2
    teaspoons ground cinnamon
  • 1/2
    teaspoon salt
  • 2
    eggs
  • 1
    1/3 cups canned pumpkin
  • 1/3
    cup olive oil
  • 2
    teaspoons vanilla extract


Directions
  1. Preheat oven to 375 degrees F (190 degrees C). Grease and
    flour 18 muffin cups, or use paper liners.
  2. To make the filling: In a medium bowl, beat cream cheese
    until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set
    aside.
  3. For the streusel topping: In a medium bowl, mix flour,
    sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly.
    Set aside.
  4. For the muffin batter: In a large bowl, sift together flour,
    sugar, baking powder, cinnamon and salt. Make a well in the center of flour
    mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until
    smooth.
  5. Place pumpkin mixture in muffin cups about 1/2 full. Then
    add one tablespoon of the cream cheese mixture right in the middle of the batter.
    Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel
    topping.
  6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Base Recipe adapted from this SITE

Grilled Hawaiian Teriyaki Chicken

Ingredients

  • 1 1/2 lbs chicken thighs boneless, skinless
  • 1 cup soy sauce
  • 1 cup brown sugar packed
  • 1 cup pinapple juice
  • 4 cloves garlic chopped
  • 1 tbsp ginger fresh, minced

Instructions

  1. Place chicken thighs in gallon-sized Ziploc bag, set aside.
  2. Combine remaining ingredients in medium-sized mixing bowl
    and mix until sugar dissolves.
  3. Pour marinade over chicken, press air out of bag, and seal
    tightly.
  4. Refrigerate overnight (or at least 4 hours).
  5. Heat grill to medium heat.
  6. Remove chicken from bag and set aside. Do NOT discard
    marinade. 
  7. In a medium saucepan, bring marinade to a simmer and simmer
    for 5-10 minutes.
  8. Place chicken on grill and brush some of the hot marinade
    over the top (do not place brush back in marinade after brushing the chicken).
  9. Continue to grill chicken until done (165 degrees internal
    temp).
  10. Place cooked chicken in a baking dish and pour remaining hot
    teriyaki marinade over the top.
  11. Serve immediately.



This Recipe adapted from >>>> Click Here

Chicken Stew

Ingredients

  • 8 chicken thighs about 1 1/2 pounds, diced
  • 2 tablespoon olive oil
  • 2 carrots diced
  • 1 small onion
  • 2 stalks celery diced
  • 5 tablespoons flour divided
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 1/4 teaspoon sage
  • salt and pepper to taste
  • 1 1/2 cups potatoes peeled and diced
  • 1 1/2 cups sweet potatoes peeled and diced
  • 1/2 red pepper finely diced
  • 1/4 cup white wine
  • 4 cups chicken broth or chicken stock 
  • 1 cup green beans or peas
  • 1/2 cup heavy cream

Instructions

  1. In a large pot or dutch oven, brown chicken in 1 tablespoon olive oil (it doesn’t have to be cooked through). Remove from pot and set aside. 
  2. Cook onion, carrot and celery in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes. 
  3. Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes. 
  4. Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered. 
  5. To thicken: In a mason jar combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well (ensure there are no lumps) and add a little at a time to boiling stew to reach desired consistency.

Read Full Recipe —> Click Here

California Chicken, Veggie, Avocado and Rice Bowls



INGREDIENTS


CHICKEN

  • 1 1/2 pounds boneless skinless chicken tenders
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon lemon zest
  • 4 cloves garlic, minced or grated
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon chopped fresh rosemary
  • 1/4 cup fresh parsley or basil, chopped (or 1 tablespoon
    dried)
  • kosher salt and black pepper

THE RICE + VEGGIES + AVOCADO

  • 2 red bell peppers, cut into fourths
  • 1 zucchini, sliced into 1/4 inch rounds
  • 2 tablespoons extra virgin olive oil
  • 2 avocados, mashed very well
  • juice of 1 lemon
  • 1/2 cup fresh parsley, chopped
  • 1 clove garlic, minced or grated
  • 2 cups cooked basmati rice
  • 1 cup cherry tomatoes, halved
  • 1/4 cup toasted walnuts, roughly chopped
  • 1/2 cup crumbled feta, goat, or blue cheese

INSTRUCTIONS

  1.  In a gallon-size zip-top bag or bowl, combine the olive
    oil, garlic, lemon zest, onion powder, cayenne, smoked paprika, rosemary,
    parsley, and basil. Season with salt and pepper. Add the chicken and toss well
    to coat. Marinate for 10 minutes or up to overnight in the fridge.
  2.  In a gallon-size zip-top bag or bowl, combine the red
    peppers, zucchini, and olive oil. Season with salt and pepper. Toss to coat. 
  3.  Set your grill, grill pan, or skillet to medium-high
    heat.
  4.  Grill the chicken for 3-4 minutes per side, until chicken
    is cooked through and has light char marks. While the chicken is grilling grill
    the peppers and zucchini for 4-5 minutes on each side, or until charred. Remove
    everything from the grill and let cool 5 minutes. Once cool slice the red
    peppers into strips. 
  5.  In a medium bowl, combine the avocado, lemon juice,
    parsley, and garlic, and season with salt and pepper. 
  6.  To assemble, divide the rice among 4 bowls or plates. Top
    each bowl of rice with equal amounts of chicken, grilled peppers and zucchini.
    Add a large dollop of avocado and then add the fresh tomatoes and walnuts.
    Sprinkle with cheese (if desired). EAT!

This article and recipe adapted from this site

Slow Cooker General Tsos Chicken



Ingredients

  • 4 boneless skinless chicken breasts cut into one
    inch cubes
  • 1/4 cup cornstarch
  • 1 tablespoon vegetable oil
  • 1/2 cup hoisin sauce
  • 2 T soy sauce
  • 1/2 cup brown sugar
  • 3 cloves garlic minced
  • 3 Tablespoons rice wine vinegar
  • 1 teaspoon sesame oil
  • 1/4 tsp dry ginger
  • 1/2 tsp crushed red pepper more or less to
    liking
  • Optional garnish green onions, sesame seeds, additional
    red pepper flakes


Instructions

  1. In a mixing bowl add the chicken and cornstarch. Toss until
    the chicken is completely coated in the cornstarch. In a medium sized skillet
    over medium high heat add oil and cook the chicken until the chicken is lightly
    brown but not cooked throughout. Put in the bottom of a slow cooker.
  2. In a small mixing bowl [url:4]whisk[/url] together hoisin
    sauce, soy sauce, brown sugar, garlic, rice wine vinegar, sesame oil, ginger
    and crushed red pepper. Pour on top of chicken in the slow cooker.
  3. Cook on low heat for 3-4 hours or until chicken is cooked
    throughout. *see note
  4. Serve over rice and garnish with green onions, sesame seeds
    and red pepper flakes if desired.

Base Recipe adapted from this SITE

Low Carb Pizza Casserole

INGREDIENTS

  • 14 ounces Cauliflower florets, cut into bite-size pieces
  • ½ teaspoon Salt
  • 2.5 ounces Pepperoni
  • 2 pounds Italian Sausage, if in casings remove from casing before cooking

  • 1 tablespoon Olive Oil
  • 8 ounces Mushrooms, sliced
  • 1 Green Pepper, cut into bite-size pieces
  • 12 ounces Mozzarella cheese, shredded
  • 1.5 cups Low Carb Pasta Sauce, we use Rao’s Homemade Marinara
  • 1/4 cup Parmesan cheese, powdered
  • 1 teaspoon Italian Seasoning

INSTRUCTIONS

  1. Steam the cauliflower. Place cut cauliflower in a microwave safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3 minutes or until the cauliflower is tender. Don’t overcook!
  2. Drain the cauliflower pat dry with a paper towel. Set aside.
  3. Preheat oven to 400 degrees F.
  4. In a large skillet over medium high heat cook the Italian sausage, approximately 15 minutes. When the sausage has finished cooking drain the excess fat. Set aside.
  5. In the same skillet at olive oil and saute mushrooms over medium high heat for 10 minutes to remove the excess water. Set aside when done.
  6. Prepare a 13×9 inch casserole dish by spraying it with non-stick spray then spread ½ cup of pasta sauce on the bottom.
  7. In a large bowl add the cauliflower, cooked Italian sausage, mushrooms, and green peppers. Toss together until well mixed.
  8. Spread ½ of the mixture in the casserole dish. Top with ½ cup of pasta sauce, followed by ½ of the pepperonis (kind of press them down in between the other toppings), and finally 6 ounces of mozzarella cheese.
  9. Next spread the remaining toppings mixture over the cheese followed by the pepperonis (save 10 slices for the top of the casserole), remaining ½ cup of pasta sauce, and 6 ounces of mozzarella cheese.
  10. In a small bowl mix together the Parmesan cheese and Italian seasoning.
  11. Sprinkle the Parmesan mixture over the casserole and top with 10 slices of pepperoni.
  12. Place in oven and bake for 30 minutes, or until the casserole is warmed through and the cheese is fully melted.




This article and recipe adapted from this site

Southern Peach Cobbler

Ingredients

Peach filling

  • 58 oz canned peaches in heavy syrup
  • 1/4 cup granulated sugar Add more or less depending on your taste
  • 5 tbsp melted unsalted butter
  • 2 1/2 tsp lemon juice
  • 2 tsp vanilla extract
  • 1/8 tsp salt

Topping

  • 2 cups flour
  • 2 tsp baking powder
  • 1 1/2 cup granulated sugar
  • 1 pinch nutmeg small pinch
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup melted unsalted butter

Instructions

  1. Preheat oven to 375 degrees F. Pour the first can of drained peaches in a 9×13 baking pan. Pour the entire contents (syrup and peaches) of the second can into the baking pan as well.
  2. Add the melted butter, a pinch of salt, the lemon juice, sugar and vanilla extract to the peaches and syrup in the pan.Mix well to combine.  **SEE NOTES**
  3. In a large bowl, add the flour, sugar, baking powder, cinnamon a small pinch of nutmeg and salt. Mix very well. Pour the flour over the top of the peach cobbler. Make sure you cover the majority of the top of the cobbler with flour.
  4. Using your clean hand or the back of a large spoon, smooth out the flour mixture covering the edges as best as you can but it’s fine if you miss some of the edges. See post for steps and pictures about this step. When you’re done smoothing the flour, the top should be smooth and not big and lumpy. *SEE NOTES*
  5. Starting from the top of the pan working your way down, drizzle melted butter over the top of the of the flour. Bake for 15 minutes then reduce the oven temperature to 350 degrees F and continue to bake for an hour or until the top has is crisp and golden brown. Serve warm with scoop or two of ice cream. Enjoy! To make this using fresh ripe peaches see notes.

This article and recipe adapted from this site

Best Chocolate Mascarpone Brownies

INGREDIENTS

BROWNIES:

  • 1 cup (2 sticks) unsalted butter
  • 3 ounces semisweet chocolate, chopped
  • 1 cup granulated white sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup mascarpone cheese, at room temperature
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup all purpose flour
  • 1/4 teaspoon salt

GANACHE FROSTING:

  • 6 ounces semisweet chocolate, chopped
  • 6 tablespoons whipping cream
  • 3 tablespoons unsalted butter, cut into pieces

INSTRUCTIONS

PREPARE THE BROWNIES:
  1. Preheat oven to 325°F. Butter an 8-inch square pyrex pan.
  2. Place the chopped chocolate in a mixing bowl; set aside. In
    a small glass bowl, melt the butter in a microwave, just until melted- don’t
    let it cook and bubble (if no microwave, melt quickly on the stove instead).
    Pour the butter over the chocolate and let stand for 30 seconds. Stir until the
    chocolate is completely melted and the butter is well incorporated. Sift in the
    sugar and cocoa powder.
  3. With a wooden spoon, beat in the mascarpone, eggs and
    vanilla, mixing until smooth. Gently fold in the flour and salt.
  4. Pour the batter into the prepared pan and spread evenly.
    Bake 45 to 50 minutes, or until a toothpick inserted into the center comes out
    clean. Place the pan on a cooling rack and let the brownies cool 10 to 15
    minutes while you make the ganache.

PREPARE THE GANACHE FROSTING:

  1. Place the chopped chocolate in a mixing bowl. In a small
    saucepan, bring the cream and butter to just below boiling point, over medium
    heat. Pour this hot mixture over the chocolate and let stand for 30 seconds,
    then stir until smooth. Pour the ganache over the brownies while still warm,
    and spread to cover evenly.
  2. ……………
  3. ……………………



Read Full Recipe >>>> Click Here

Buffalo Chicken Dip In A Crock Pot

Ingredients

  • 4 cups cooked chicken breast shredded
  • 8 ounces cream cheese
  • 3/4 cup buffalo sauce
  • 1 cup ranch dressing
  • 1.5 cups cheddar cheese shredded

Instructions

  1. Combine cooked chicken, cream cheese, buffalo sauce, ranch dressing, and 1 cup of shredded cheddar cheese in the Crock Pot and stir together.
  2. Place lid on an set to LOW heat for 3-4 hours or HIGH heat for 1-2 hours. Stirring every 30 minutes.
  3. The dip is ready when the cheese is fully melted and you no longer see chunks of cream cheese.
  4. Sprinkle the remaining shredded cheddar cheese over the top and place the lid back on, letting the dip continue to cook until the cheese on top is melted. 
  5. Serve with chips, crackers, or veggies.


Read Full Recipe —> Click Here

Slow Cooker butter Chicken



Ingredients
  •  2 pounds boneless,
    skinless chicken breasts — about 4 medium breasts
  •  1 tablespoon coconut
    oil
  •  1 small yellow onion
    — diced (about 1 cup)
  •  1 tablespoon minced
    fresh ginger
  •  4 cloves minced
    garlic — about 4 teaspoons
  •  1 1/2 tablespoons
    curry powder
  •  1 tablespoon garam
    masala
  •  1 1/2 teaspoons chili
    powder
  •  3/4 teaspoon kosher
    salt
  •  1 (6-ounce) can no
    salt added tomato paste
  •  1 small cauliflower —
    or 1/2 large head, cut into florets (about 4 1/2 cups)
  •  1 (14-ounce) can
    tomato sauce
  •  2 tablespoons
    unsalted butter — cut into small pieces (use coconut oil to make dairy free)
  •  1/2 cup half-and-half
    or full-fat coconut milk — do not use light coconut milk, as it will water down
    the sauce
  •  1/2 cup plain nonfat
    Greek yogurt — or non-dairy yogurt to make dairy free

FOR SERVING:

  •  Prepared brown rice
  •  Quinoa
  •  Naan
  •  Chopped fresh
    cilantro

Instructions

  1. In a nonstick skillet, heat the coconut oil over medium
    high. Once hot, add the onion and cook until beginning to soften, about 5
    minutes. Add the ginger, garlic, curry, garam masala, chili powder, salt, and
    tomato paste. Cook until fragrant, about 30 seconds. 
  2. Transfer the onions to a 6-quart or larger slow cooker. Lay
    the chicken on top, then the cauliflower florets, and top with tomato sauce.
    Stir to combine the florets and sauce a bit, leaving the chicken pieces
    undisturbed underneath. The chicken pieces will seem large and a bit in the
    way. Just use a spoon to prod the sauce and florets around a bit so things are
    more evenly coated. Scatter the butter pieces over the top.
  3. Cover and cook on high for 1 1/2 to 2 1/2 hours or on low
    for 4 to 6 hours, until the chicken is cooked through and reaches 165 degrees F
    on an instant-read thermometer. The cooking time may vary based on your slow
    cooker, so check early to ensure the chicken does not dry out. When the chicken
    is done, remove it to a cutting board and let cool slightly. 
  4. At this point, the cauliflower is not likely to be tender.
    Give the contents of the slow cooker a big stir to coat the florets with the
    sauce. Recover the slow cooker and cook on HIGH until the florets are
    completely tender, about 30 minutes to 1 hour more. (If your florets are
    already tender, you can skip this step.)
  5. Once the chicken is cool enough to handle safely, cut it
    into bite-size pieces. Return to the slow cooker with the tender florets. Stir
    in the half-and-half. Let cool a few minutes, then stir in the Greek yogurt.
    (Don’t stir in the yogurt right away; if the butter chicken is too hot, it will
    curdle.) Enjoy warm over brown rice, quinoa, or naan, sprinkled with fresh
    cilantro.

This article and recipe adapted from this site

Apple Crisp Cheesecake Recipe

Ingredients

For the
Crust

  • 2 cups
    cinnamon graham cracker crumbs
  • 1/4 cup
    granulated sugar
  • 6
    Tablespoons butter, melted
  • For the
    Cheesecake
  • 2 – 8 ounce
    packages cream cheese, softened
  • 1/2 cup
    brown sugar
  • 2 teaspoons
    vanilla extract
  • 1/2 teaspoon
    cinnamon
  • 2
    Tablespoons all-purpose flour
  • 2 large
    eggs

For the
Apples

  • 3 Gala
    apples, peeled and diced
  • 1/4 cup
    brown sugar
  • 1/2
    teaspoon cinnamon
  • For the
    Crisp Topping
  • 1/2 cup
    all-purpose flour
  • 1/2 cup
    quick oats
  • 1/2 cup
    brown sugar
  • 2 teaspoons
    cinnamon
  • 4
    Tablespoons butter, melted

Get
IngredientsPowered by Chicory

Instructions

  1. Preheat
    oven to 350 degrees. Place a large sheet pan on the very bottom rack and fill
    halfway with water. Line a 9 inch springform pan with parchment paper.
  2. Mix
    together the graham cracker crumbs, sugar, and melted butter. Press the mixture
    evenly in the bottom of the springform pan.
  3. Beat the
    cream cheese and sugar until very creamy. Add the vanilla, cinnamon, and flour
    and mix in thoroughly.
  4. Add the
    eggs and mix until everything is mixed in. Do not over mix the batter.
  5. Pour the
    cheesecake onto the prepared crust.
  6. Stir
    together the diced apples, brown sugar, and cinnamon and set aside.
  7. Add all the
    topping ingredients into a bowl and stir until completely combined. Use your
    hands to press the mixture into large crumbs.
  8. Spoon the
    apples onto the cheesecake batter gently. Sprinkle the topping evenly over the
    apples.
  9. Place the
    pan on the oven rack directly over the pan of water. Bake for 50-55 minutes.
    Remove from the oven and place on a wire rack. Cool 5 minutes, then run a knife
    around the outside edge of the cheesecake to loosen it from the pan.
  10. Cool 1
    hour, then place in the refrigerator for at least 6 hours or overnight to chill
    completely.
  11. Serve
    sliced with caramel, Cool Whip, and apple pie spice, if desired.

This
article and recipe adapted from this site

Toll House Chocolate Chip Pie

INGREDIENTS

  • 1 unbaked 9-inch deep-dish pie shell
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup (1 1/2 sticks) butter, softened to room temperature
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts
  • Vanilla ice cream (optional but highly recommended, for serving)

INSTRUCTIONS

  1. Preheat the oven to 325 degrees. Line a deep dish pie plate with the unbaked pie crust, crimping the edges. Set aside.
  2. In a mixing bowl, beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the softened butter and mix one more time until completely mixed.
  3. Stir in chocolate chips and walnuts and mix until the chocolate and nuts are evenly mixed throughout the batter. Spoon the batter into the prepared pie crust.
  4. Bake for 50 to 60 minutes or until a sharp knife inserted halfway between the edge and the center of the pie comes out clean. Cool on wire rack for about 30 minutes.
  5. Serve warm with vanilla ice cream.

This article and recipe adapted from this site

Mozzarella Stuffed Rosemary and Parmesan soft Pretzels

Ingredients
For the Dough:
  • 1 and 1/2 cups warm water (between 110-115 degrees F)
  • 1 package Rapid Rise yeast
  • 1 and 1/2 tablespoons sugar
  • 1 and 3/4 teaspoons salt
  • 2 tablespoons fresh rosemary, chopped
  • 4 and 1/4 cups all-purpose flour
  • 6 tablespoons unsalted butter, very soft

Cooking Liquid:
  • 10 cups water
  • 3/4 cup baking soda

Fillings:
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup parmesan cheese, grated

Egg wash:
  • 1 egg, beaten
  • 1 tablespoon water

Toppings:
  • 2 tablespoons melted butter (optional)
  • 1/4 cup parmesan cheese, grated
  • 1/2 tablespoon fresh rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Pinch of salt

Instructions
For the Dough:
  1. Combine water, yeast, sugar, and salt in the bowl of a stand
    mixer fitted with the dough hook attachment. Let stand for 10 minutes, or until
    mixture begins to foam.
  2. Add the rosemary, flour and butter and knead on medium-speed
    for 12 minutes.
  3. Cover dough with a warm damp cloth and place in a warm area
    of your house to rise for an hour, or until dough has doubled in size.

Assembly and Cooking:
  1. Combine the shredded mozzarella cheese and parmesan in a
    small bowl. Place the bowl in the freezer until needed.
  2. Preheat oven to 425 degrees (F). Line two large baking
    sheets with parchment paper; set aside.
  3. Add water and baking soda to a large pot or dutch oven;
    bring to a boil.
  4. In the meantime…
  5. Divide dough into 8 equal rounds.
  6. Roll each round out into a 16″ rope.
  7. Roll each rope out so it’s 4 inches wide.
  8. Remove cheese from freezer. Add 2 tablespoons of cheese
    filling evenly along the rope.
  9. Tightly roll the dough back into rope, jelly roll style,
    pinching the edges together.
  10. Make a U shape with each rope of dough, holding the ends.
  11. Cross the ends over each other, pinching ends onto the
    bottom of the dough.
  12. Place pretzels – one at a time – into the boiling cooking
    liquid. Cook for 30 seconds each. Remove pretzels with a slotted spoon,
    allowing any excess water to drip back into the pot before transferring to
    prepared baking sheet.
  13. Once all pretzels have been boiled, brush the tops of each
    with egg wash.
  14. Place pan in the oven and bake for 16-18 minutes.
  15. Allow pretzels to cool on the baking sheet for 5 minutes
    before touching.

If using the extra topping:
  1. In a small bowl combine the cheese, rosemary, garlic powder,
    pepper, and salt. Brush the top of each pretzel with melted butter, then
    sprinkle on topping. Eat at once! 

Base Recipe adapted from this SITE

Cheesy Baked Chicken with Mushrooms



Ingredients

  • 1 tablespoon butter, divided
  • 2 tablespoons olive oil, divided

FOR THE MUSHROOMS

  • 8 ounces sliced mushrooms
  • 1 large yellow onion, sliced
  • salt and fresh ground pepper, to taste
  • 3 cloves garlic, minced

FOR THE CHICKEN BREASTS

  • 4 (1-pound total) boneless, skinless chicken breasts,
    pounded down to 1/4-inch thickness
  • salt and fresh ground pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked or sweet paprika
  • 1 teaspoon Italian Seasoning
  • 4 ounces shredded part skim mozzarella cheese
  • 1/2 cup low sodium chicken broth
  • chopped fresh parsley, for garnish

Instructions

  1. Preheat oven to 375F.
  2. Lightly grease a 9×13 baking dish with cooking spray and set
    aside.
  3. In a large skillet over medium-high heat, melt 1/2
    tablespoon butter and add 1/2 tablespoon olive oil. 
  4. Add sliced mushrooms and sliced onions to the skillet;
    season with salt and pepper, and cook for 5 minutes.
  5. Stir in the garlic and cook for 30 more seconds, or until
    fragrant.
  6. Transfer half of the mushrooms mixture to the prepared
    baking dish; set the rest aside for later.
  7. Return skillet to heat and add the rest of the butter and
    olive oil.
  8. Season the chicken breasts with salt, pepper, garlic powder,
    paprika, and Italian Seasoning. 
  9. Add chicken breasts to the hot oil – you may have to do this
    in batches if skillet isn’t big enough – and cook chicken breasts for 2 minutes
    per side, or until lightly browned. 
  10. Remove chicken breasts from skillet and arrange over
    mushrooms in the baking dish.
  11. Return skillet to the stove; add chicken broth and scrape up
    the browned bits. Bring mixture to a boil and cook for 4 to 5 minutes, or until
    liquid is reduced.
  12. Top chicken breasts with the rest of the mushrooms mixture,
    add cheese over the chicken breasts, and pour in the prepared chicken broth. 
  13. Bake uncovered for 15 minutes, or until chicken is cooked
    through. 
  14. Remove from oven.
  15. Garnish with fresh parsley.
  16. Serve.



This Recipe adapted from >>>> Click Here

Best German Chocolate Cookies

Ingredients

For the cookies:

  • 1 1/4 cups (5.6 ounces) all-purpose flour
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (4 ounces) unsalted butter, at cool room temperature
  • 3/4 cup lightly packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips

For the topping:

  • 1/2 cup evaporated milk
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 4 tablespoons (2 ounces) unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1/2 heaping cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 2 ounces semisweet chocolate, melted

Directions

For the cookies:

  1. Preheat the oven to 350°F. Line baking sheets with parchment
    paper or silicone baking mats.
  2. In a medium bowl, sift together the flour, cocoa powder,
    baking powder, and salt.
  3. In the bowl of an electric mixer, beat the butter, brown
    sugar, and granulated sugar on medium-high speed until well combined and
    smooth. Add the egg, egg yolk, and vanilla and beat until combined. On low
    speed gradually add the flour mixture. Fold in the chocolate chips with a
    rubber spatula.
  4. Using a medium spring-loaded cookie scoop, drop the dough by
    1 1/2 tablespoon rounds onto the prepared baking sheets
  5. Bake for about 10 minutes, or until the cookies are set. Let
    cool on baking sheets for 10 minutes before removing the cookies to wire racks
    to cool completely.

For the topping:

  1. In a small saucepan set over medium heat combine the milk,
    sugar, egg yolk, and butter. Cook, stirring frequently, until the mixture has
    thickened, about 10 minutes. Remove from heat and stir in the vanilla, coconut,
    and pecans. Let cool until thick enough to spread on top of the cooled cookies.
  2. …………
  3. …………………



Read Full Recipe >>>> Click Here

Air Fryer Jalapeno Popper Hasselback Chicken

Ingredients

  • 4 slices sugar-free bacon, cooked and crumbled
  • 2 ounces cream cheese, softened
  • 1/4 cup pickled jalapenos, chopped
  • 1/2 cup shredded sharp cheddar cheese, divided
  • 2 boneless, skinless chicken breasts

Instructions

  1. In a medium bowl, stir together bacon, cream cheese, jalapenos, and 1/4 cup shredded cheddar cheese. 
  2. Cut about 6 slits across the top of the chicken, being careful not to cut all the way through. 
  3. Stuff the cream cheese mixture into the slits. 
  4. Place chicken in air fryer basket and set to Air Fry at 350 for 15 minutes. With 1 minute of time left, open the Air Fryer and sprinkle the remaining cheese on top. Air Fry for the last minute.


Read Full Recipe —> Click Here

Chicken Mushroom and Spinach Lasagna



INGREDIENTS

  • 2 1/2 Tbsp. olive oil
  • 1 cup chopped onion
  • 2 Tbsp. minced garlic
  • 8 oz. white mushrooms, thinly sliced
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. red pepper flakes
  • 1 1/2 tsp. kosher salt, divided
  • 1 (6 oz.) bag fresh baby spinach
  • 2 cups shredded cooked chicken
  • 2 1/2 cups low-sodium chicken stock
  • 1 1/2 cups milk (I used whole milk)
  • 1/4 tsp. nutmeg
  • 1/4 cup all-purpose flour
  • 1/2 cup shredded Parmesan cheese
  • 8 no-boil lasagna noodles
  • 1 1/4 cups shredded mozzarella cheese

INSTRUCTIONS

  1. Preheat the oven to 375 degrees F.
  2. Heat a large sauté pan over medium-high heat. When hot, add
    oil and then the onions, garlic, mushrooms, basil, oregano, red pepper flakes,
    and 1/2 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften
    while stirring occasionally. Make sure all of the liquid has evaporated from
    the mushrooms before going to step 3.
  3. Stir in spinach and cook until the spinach wilts. Then
    remove the pan from the heat and stir in the cooked chicken. Set aside.
  4. In a small saucepan, combine the chicken broth, milk,
    nutmeg, and remaining 1 teaspoon of salt. Bring to a slow simmer over medium
    heat. Once the mixture starts to bubble up around the edges, gradually whisk in
    the flour and let simmer until thickened, about 5-10 minutes. Stir in Parmesan
    cheese and then remove from heat.
  5. Pour 1/2 cup sauce into bottom of 10X10 square baking dish,
    top with 2 noodles, 1 cup chicken mixture, 1 cup sauce, and 1/4 cup mozzarella,
    making sure noodles are covered with sauce. You can even press them down
    lightly. Repeat 3 more layers with noodles, chicken, sauce, and cheese. Last
    layer will have slightly more sauce and remaining cheese on top.
  6. Cover baking dish with aluminum foil and bake for 25
    minutes. Uncover and bake for 15 minutes longer. If desired, broil for 2-3
    minutes for golden brown top. Let stand 5-8 minutes before serving.

This article and recipe adapted from this site

Sun-dried tomato and Mushroom Pasta In A Garlic and Basil Sauce

Ingredients
  • 2 tablespoons olive oil
  • 8 oz mushrooms sliced
  • 3 garlic cloves minced
  • 3.5 oz sun-dried tomatoes diced
  • 2 cubes chicken bullion (use Vegetarian “Chicken” Bouillon for vegetarian version)
  • 2 cups water
  • 1/2 cup half and half
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese shredded
  • 1 tablespoon dried basil or up to 2 tablespoons minced fresh basil
  • 1/2 lb fettuccine pasta

Instructions

  1. Heat olive oil on medium-high heat, add sliced mushrooms and garlic – and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
  2. Dissolve 2 cubes of chicken bullion in 2 cups of boiling water. Carefully add the broth to the skillet – continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.
  3. If your sauce is too thick at this point – add another 1/2 cup half and half. If your sauce looks thin to you – do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) – and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.
  4. Cook fettuccine al dente according to the package instruction. Drain and rinse in cold water (this will stop the cooking). Add the fettuccine into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes (or more – to achieve the desired thickness) stirring constantly to coat well.
  5. Note: do not add salt to the creamy sauce because it should already be salty enough from the dissolved chicken cubes. Only in the very end when the sauce is done, you may add some salt if needed.

Recipe Notes

WHAT IS HALF AND HALF? Half and half is the US milk product that combines half milk half cream to form a lighter cream unlike heavy cream. To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup regular cream (heavy, or whipping cream).





This article and recipe adapted from this site

Strawberry Lemon Blondies

INGREDIENTS

  • 1 unbaked 9-inch deep-dish pie shell
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup (1 1/2 sticks) butter, softened to room temperature
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts
  • Vanilla ice cream (optional but highly recommended, for serving)

INSTRUCTIONS

  1. Preheat the oven to 325 degrees. Line a deep dish pie plate with the unbaked pie crust, crimping the edges. Set aside.
  2. In a mixing bowl, beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the softened butter and mix one more time until completely mixed.
  3. Stir in chocolate chips and walnuts and mix until the chocolate and nuts are evenly mixed throughout the batter. Spoon the batter into the prepared pie crust.
  4. Bake for 50 to 60 minutes or until a sharp knife inserted halfway between the edge and the center of the pie comes out clean. Cool on wire rack for about 30 minutes.
  5. Serve warm with vanilla ice cream.

This article and recipe adapted from this site

Pumpkin Spice Cookies with Cinnamon Cream Cheese Frosting

INGREDIENTS
PUMPKIN SPICE COOKIES:
  •  1/2 Cup Butter (Sweet Cream Salted)
  •  1 Cup Sugar
  •  2 Eggs
  •  1 Cup Canned Pumpkin
  •  2 Cups Flour
  •  4 tsp. Baking Powder
  •  1 tsp. Salt
  •  2 1/2 tsp. Cinnamon
  •  1/2 tsp. Nutmeg
  •  1/4 tsp. Ginger
  •  1 Cup Chopped Walnuts or Pecans (optional)
  •  Cookie
    Sheets
  •  Parchment
    Paper

CINNAMON CREAM CHEESE FROSTING:
  •  1/2 Cup Butter (Sweet Cream Salted)
  •  8 oz. block of Cream Cheese
  •  3 tsp. Vanilla
  •  4 cups Powdered Sugar
  •  1 tsp. Cinnamon

INSTRUCTIONS
PUMPKIN SPICE COOKIES:
  1. In a mixer cream the butter and sugar until light and
    fluffy.
  2. Add eggs and pumpkin and mix well.
  3. Sift flour, baking powder, salt and spices together and fold
    into cookie batter.
  4. Mix until well blended.
  5. Drop a spoonful of the cookie batter onto a cookie sheet.
  6. Bake in a 350 degree oven for approximately 15 minutes.
  7. Allow to cool.
  8. Frost with Cinnamon Cream Cheese Frosting

CINNAMON CREAM CHEESE FROSTING:
  1. Beat cream cheese, butter and vanilla in a mixer until
    blended.
  2. Add powered sugar a cup at a time and continue to mix until
    sugar is incorporated.
  3. Finally, add cinnamon.

Base Recipe adapted from this SITE

Mongolian Chicken

INGREDIENTS

  • 1 1/4 pounds boneless skinless chicken breast thinly sliced
  • 1/4 cup + 2 teaspoons cornstarch divided use
  • 3 tablespoons vegetable oil
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon toasted sesame oil
  • 1/2 cup low sodium soy sauce
  • 1/3 cup water
  • 1/2 cup dark brown sugar
  • 1/2 cup green onions cut into 1 inch pieces
  • salt and pepper to taste

INSTRUCTIONS

  1. Place the chicken and 1/4 cup cornstarch in a resealable
    plastic bag, shake to coat evenly.
  2. Heat the vegetable oil in a large pan over high heat
  3. Add the chicken to the pan in a single layer and season to
    taste with salt and pepper (keeping in mind the sauce has plenty of salt in
    it!).
  4. Cook for 3-4 minutes per side or until browned. Cook in
    multiple batches if needed.
  5. Remove the chicken from the pan and place on a plate lined
    with paper towels
  6. Add the garlic and ginger to the pan and cook for 30
    seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and
    bring to a simmer.
  7. Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold
    water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60
    seconds until just thickened.
  8. Add the chicken and green onions to the pan and toss to coat
    with the sauce. Serve over rice if desired.



This Recipe adapted from >>>> Click Here

Best Mandm Cookies Recipes



INGREDIENTS

  • 1 cup unsalted butter , at room temperature
  • 1 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup M&M’s , plus more for tops if desired.

INSTRUCTIONS

  1. Preheat the oven to 375°F. Line two baking sheets with
    silicone baking mats or parchment paper.
  2. In a large bowl, using a mixer, cream together the butter
    and sugars for 1 minute. Add the eggs and vanilla and mix until combined.
  3. Add the flour, baking soda and salt and stir mix just until
    combined. Fold in the chocolate chips and M&M’s. Refrigerate dough for 15
    to 30 minutes if time allows.
  4. Using a large cookie scoop (about 3 Tablespoons), scoop the
    cookie dough onto the baking sheet about 2 inches apart. Place extra M&M’s
    on the top of the cookies if desired.
  5. ………
  6. …………..



Read Full Recipe >>>> Click Here

Instant Pot Lemon Pepper Chicken and Rice

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts
  • 2 cups water
  • 10.5 oz condensed chicken broth
  • 1/3 cup lemon juice
  • 2 cups long grain and wild rice blend
  • 10.5 oz condensed cream of chicken soup
  • 2 tbsp lemon pepper seasoning
  • 1/4 cup butter

Instructions

  1. Slice chicken breasts into strips.
  2. Set Instant Pot to Saute Less for 5 minutes and add a dab of butter or margarine to the pot.
  3. Add the chicken breast strips to the pot and leave them to cook, stirring occasionally.
  4. When the Instant Pot turns off the chicken will still be slightly pink.
  5. Add the water, chicken broth and lemon juice to the pot.
  6. Add the rice to the pot. Do not stir.
  7. Add the cream of chicken soup and lemon pepper seasoning to the pot. Do not stir.
  8. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 8 minutes.
  9. When the Instant Pot is done cooking, allow it to to natural release for 3 minutes.
  10. Turn the steam release handle to the venting position and finish with a quick release.
  11. Remove the lid from the Instant Pot and stir well.
  12. Add the butter to the pot and stir well again.
  13. Leave the chicken and rice to sit for a few minutes before serving.
  14. Enjoy!


Read Full Recipe —> Click Here

Slow Cooker Mexican Chicken



Ingredients

  • 3 medium chicken breasts
  • 15 oz corn 1 can, drained (see note)
  • 15 oz black beans 1 can, drained and rinsed
  • 15 oz diced tomatoes 1 can, NOT drained
  • 1 medium onion diced
  • 1 small jalapeno minced (or substitute 1 4-oz can of diced
    green chilies)
  • 1 tablespoon chili powder see note
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 chicken bullion cube
  • 1 cup colby jack cheese shredded, see note

Instructions

  1. In a large slow cooker, combine corn, beans, tomatoes,
    onion, and jalapeno.
  2. Nestle chicken breasts into the vegetables and add bullion
    cube.
  3. Mix seasonings together (see note) and sprinkle over the top
    of everything in the slow cooker.
  4. Cook on low 6-8 hours, or high 3-4 hours.
  5. If possible, turn chicken breasts and give everything a
    light mix halfway through cooking.
  6. After the cooking time is up, top chicken breasts with
    cheese and cover for 5-10 minutes until the cheese is melted.
  7. Garnish as desired and serve over rice, over lettuce as a
    salad, or any other way else you choose!

This article and recipe adapted from this site

Easy Slow Cooker Chicken Taco soup

Ingredients

  • 1 cup mild salsa
  • 15 ounce can black beans rinsed and drained
  • 15 ounce can pinto beans rinsed and drained
  • 15 ounce can corn drained
  • 14.5 ounce can petite diced tomatoes
  • 3 tablespoons homemade taco seasoning or store-bought
  • 2 cups low sodium chicken broth
  • 1 pound boneless skinless chicken breasts
  • Optional toppings: cilantro, plain Greek yogurt or sour cream, grated cheese, avocado, green onion, tortilla chips

Instructions

  1. Place salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, and chicken broth in slow cooker. Stir to combine. Nestle chicken into the slow cooker so that it’s completely covered by the liquid and other ingredients.
  2. Cover and cook on low for 6 hours. Remove chicken and shred or cut into bite-size pieces. Stir chicken back into the soup.
  3. Serve with toppings as desired.

Notes

  • Freezer to Slow Cooker Directions:(1) Place all ingredients except for broth in a heavy duty zip top plastic bag. Freeze flat for up to 3 months.(2) Thaw the bag (either 24 hours in refrigerator or in a bowl of water).(3) Transfer bag contents to slow cooker, add the broth and cook according to directions above.
  • As written, this soup is medium-spicy. You can use 1 tablespoon less taco seasoning for a mild version.
  • The taco soup can cook for longer than 6 hours if needed. I wouldn’t recommend cooking it more than 8 hours (on low).



This article and recipe adapted from this site

Peanut butter Graham Cracker Balls

Ingredients

  • 1 cup peanut butter (I used crunchy)
  • 1 1/2 cups graham crackers crumbs
  • ¾ cup mini chocolate chips or Heath bits
  • 1 – 1 ¼ cup chocolate (I used semi-sweet chocolate)

Instructions

  1. Take your graham crackers and blend to crumbs in a food processor until you get 1 ½ cups. Add graham crackers crumbs to the 1 cup of peanut butter. Mix it up good. You want the mixture to be dry enough to be able to form balls. Add a little bit more peanut butter or cracker crumbs to achieve this consistency if need be.
  2. Form 24 even sized balls with your hands and place on a wax paper covered plate, cutting board or baking sheet. Freeze for 30-60 minutes.
  3. Melt the chocolate in the microwave until just melted (do not overcook!) or use a double boiler and stir chocolate until melted. Placed mini chips or crushed Heath bits in a small bowl. Note: You can use whatever topping that you would like including nuts, crushed Oreo…etc.
  4. Using a toothpick or fork dip the peanut butter balls in the melted chocolate, one at a time, and then toss in the topping until covered. Refrigerate or freeze until firm.
  5. That’s it. Enjoy!

This article and recipe adapted from this site

Apple Cinnamon Bread Recipe

INGREDIENTS
  • 2 c sugar
  • 4 c flour
  • 2 Tbsp baking powder
  • 1 tsp salt
  • 1 Tbsp cinnamon
  • 2 eggs
  • 2 c milk
  • 2/3 c vegetable
    oil
  • 1 large apple diced and peeled

TOPPING:
  • 2/3 c sugar
  • 1 tsp cinnamon

INSTRUCTIONS
  1. Preheat oven to 350 degrees.
  2. Combine sugar, flour, baking powder and salt. Set aside.
  3. Beat eggs, milk and oil until just combined.
  4. Gradually add dry mixture to wet until just moist.
  5. Add apple and cinnamon.
  6. Grease baking dishes and pour mixture an inch below to the
    top to compensate for rise.
  7. Combine cinnamon and sugar.
  8. Spoon topping onto each loaf and swirl in with a knife.
  9. Bake 40 minutes or until a toothpick comes clean.

Base Recipe adapted from this SITE

Chicken Rice Casserole

Ingredients

  • 1 lb. Boneless, skinless chicken thighs
  • 1 cup Basmati rice
  • 3 tbsp. Olive oil
  • 1 Onion medium
  • 2 Carrots medium
  • 2 cups Chicken broth
  • 1 tsp. Favorite Chicken Seasoning* (or to taste)
  • 1 tsp. Salt and pepper, to taste** (or to taste)
  • Psst!
  • Scroll up the post for detailed step-by-step photos!

Instructions

  1. Preheat the oven to 450 °F.
  2. In a large skillet, sauté the chopped onion with olive oil
    over medium-high heat for about 3 minutes. Add the carrots and cook for another
    3 minutes.
  3. Add the chicken and season it with salt, pepper, and your
    favorite chicken seasoning (Mrs. Dash Original Seasoning, Taco Seasoning, Old
    Bay Seasoning, etc.). Cook the chicken for 5-7 minutes.
  4. Transfer the chicken to a medium casserole dish and add the
    rice and chicken broth. Stir well.
  5. Cover the casserole with foil and bake for 40 minutes.



This Recipe adapted from >>>> Click Here

No Bake Cherry Dump Cake Recipes

Ingredients

  • 1 angel food cake prepared (store bought or from box)
  • 3.4 ounce package vanilla pudding
  • 1 1/2 cups milk
  • 1 cup sour cream
  • 21 ounce can cherry pie filling
  • 8 ounce tub Cool Whip
  • 3 tablespoons sliced almonds, for garnish

Instructions

  1. Cut angel food cake into cubes.
  2. Spread half of cake in the bottom on a 9×13 baking dish.
  3. Spoon 2/3 of cherry pie filling over cake.
  4. Spread remaining cake cubes over cherry layer.
  5. To create cream layer, beat pudding, milk, and sour cream in
    a mixing bowl until it thickens.
  6. Spread cream over cake layer.
  7. Top with Cool Whip (whipped topping).
  8. …………….
  9. …………………..





Read Full Recipe >>>> Click Here

Guacamole Chicken Melt

Ingredients

For the chicken:

  • 4 chicken breasts
  • 1 tablespoon avocado oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic salt

For the avocado:

  • 2 avocado
  • 2 tablespoons minced red onion
  • 2 tablespoons minced cilantro
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 tablespoon lime juice

For assembling:

  • 4 slices bacon, fried crisp
  • ½ cup grated Pepper jack cheese

Instructions

  1. Add the oil to a large heavy bottomed skillet, such as cast iron, and heat over medium heat.
  2. Season the chicken with cumin, paprika, and garlic salt on all sides.
  3. Add the chicken to the pan and cook for 6 minutes per side or until the chicken is cooked through. Turn off the heat, but leave the chicken in the pan.
  4. While the chicken is cooking, prepare the guacamole. Add the avocado, red onion, cilantro, cumin, salt, and lime juice to a small bowl and mash together with a fork until the guacamole is as smooth as you’d like.
  5. Spoon the guacamole evenly over each chicken breast.
  6. Break the bacon pieces in half and lay 2 halves on each chicken breast. Sprinkle with the cheese.
  7. Cover the pan with a lid and let set for 2 minutes to melt the cheese.
  8. Serve hot.


Read Full Recipe —> Click Here

Christmas Pinwheel Sugar Cookies

INGREDIENTS

  • your
    favorite sugar cookie dough

  • red
    food coloring (gel is best)

  • Christmas
    nonpareil sprinkles (they are the little balls)

INSTRUCTIONS

  1. Separate
    dough into 2 halves. Add red food coloring to one half. Add 1/2 of your
    cookie dough to a stand mixer and add red food coloring until your mixture
    reaches your desired color. You can also knead food coloring into dough
    until completely combined if you do not have a stand mixer. 

  2. Place
    red cookie dough on parchment paper. Roll red cookie dough to about 1/4
    inch thick rectangle. Set aside. 

Place plain cookie dough on parchment paper (or wax paper).
Roll plain cookie dough out to about 1/4 inch thick rectangle. Stack cookie
dough sheets on top of one another with the parchment on the outside. 

  1. Remove
    the top parchment and roll over the dough gently with a rolling pin (to
    help the 2 doughs become one). Begin on one end and roll the cookie dough
    into a log (removing the remaining paper as you go). If dough is too soft
    to work with, refrigerate for 30 minutes and then try again.

  2. Once
    dough is formed into a log, wrap tightly with plastic wrap and refrigerate
    for 1 hour.

  3. Meanwhile:
    pour sprinkles into a cookie sheet. Unwrap dough and roll into sprinkles.
    Rewrap and refrigerate 3 hours to overnight.

  4. Preheat
    oven to 350ºF. 

  5. Slice
    cookies and place on cookie sheet about 1 inch apart. Bake according to
    your sugar cookie directions or until the cookies feel set. 

  6. Allow
    to cool for 5 minutes on the cookie sheet and then transfer to a cooling
    rack to cool completely.

  7. Enjoy!

This
article and recipe adapted from this site

Lemon Garlic butter Chicken and Green Beans Skillet



INGREDIENTS


  • 3 – 6 skinless, boneless chicken thighs
  • 1 pound (450g) green beans, trimmed
  • 3 tablespoons butter, divided or (ghee for paleo diet)
  • 4 garlic cloves, minced
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • Salt and fresh cracked pepper
  • Juice of 1/2 lemon + lemon slices, for garnish
  • 1/2 cup (125ml) chicken stock
  • 1 tablespoon hot sauce (we used Sriracha)
  • Crushed red chili pepper flakes, optional
  • 1/2 cup fresh chopped parsley


DIRECTIONS


  1. In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.
  2. Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.
  3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.
  4. In the same skillet, lower the heat and melt the remaining tablespoon butter. Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
  5. Add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!

This article and recipe adapted from this site

Blackberry Cheesecake

INGREDIENTS

Ginger Cinnamon Crust

  • 2 cups almond flour
  • 2 TBS melted unsalted butter
  • 1 tsp grated fresh ginger ( or 1/2 tsp of powdered)
  • 1 tsp cinnamon
  • 2 TBS powdered erythritol
  • 1/2 tsp grated lemon rind
  • 1 large egg

Blackberry Cheesecake Batter

  • 2 cups cream cheese (16 ounces)
  • 1 cup blackberries (if frozen thaw)
  • 2 large eggs
  • 1/2 cup powdered erythritol

Vanilla Cheesecake Batter

  • 2 cups cream cheese (16 ounces)
  • 2 large eggs
  • 1 TBS vanilla
  • 1/2 cup powdered erythritol

Berry Topping

  • 2 cups blackberries
  • 2 TBS Chia Seeds
  • 3 TBS powdered erythritol
  • (plus additional fresh blueberries & blackberries for the top, I used 3/4 cup of each)

INSTRUCTIONS

  1. Ginger Cinnamon Crust
  2. Preheat oven to 350F.
  3. Add almond flour, ginger, cinnamon, powdered erythritol and grated lemon rind into a 9 inch spring form pan.
  4. Gently whisk butter with the egg and add to the pan.
  5. Blend all ingredients well with a fork. Once blended spread mixture evenly in the bottom of the pan. The back of a small flat bottomed measuring cup works very well.
  6. Bake for 8-10 minutes until just light golden brown.
  7. Cool to room temperature before adding the cheesecake batters.

Cheesecake Bases

Vanilla Base
  1. In medium sized bowl or in the bowl of a stand mixer whip cream cheese, vanilla, powdered erythritol and blend until soft and fluffy.
  2. Add eggs on at a time until fully blended, set bowl aside.

Blackberry Base

  1. Puree 1 cup of blackberries. Measure and set aside 1/2 cup of puree. Save any extra for drizzling.
  2. In medium sized bowl or in the bowl of a stand mixer whip cream cheese, blackberry puree, powdered erythritol and blend until soft and fluffy.
  3. Add eggs on at a time until fully blended, set bowl aside.

Cheesecake Layered Base
  1. Pour half of the vanilla base into the prepared crust. Spread it out with a knife, or offset spatula.
  2. Pour in half the blackberry base over the vanilla layer. Spread it out gently.
  3. Repeat step 1 & 2.
  4. Bake at 350 F oven for 35-40 minutes or until the cheesecake is set.
  5. Cool at room temp, decorate with toppings and store in refrigerator

This article and recipe adapted from this site

Pumpkin Bars with Cream Cheese

Ingredients
Pumpkin Bars:
  • 4 eggs
  • 1 2/3 cups sugar
  • 1 cup vegetable oil
  • 1 ¾ cups pumpkin puree
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

For Cream Cheese mixture:
  • 16 oz. cream cheese-softened
  • 1 ½ Tablespoons corn starch
  • 1 /3 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs- slightly beaten


Instructions
  1. Preheat the oven to 350 F and spray 10 x 15 x 1- inch jelly
    roll pan with non-stick spray, then line with parchment paper and spray the
    paper, set aside.
  2. To make pumpkin bars first whisk together dry ingredients:
    flour, baking powder, baking soda and spices, set aside.
  3. In a large mixing bowl beat 4 eggs and sugar. Add oil,
    pumpkin and vanilla and mix to combine.
  4. Mix in dry ingredients and pour in prepared pan, then smooth
    the top.
  5. Mix softened cream cheese, sugar, corn starch and 
    vanilla until smooth. Add eggs and mix just to combine. Transfer the mixture in
    piping bag or zip-lock bag and cut off the corner. Draw the lines of cream
    cheese mixture diagonally on top of pumpkin pie mixture.
  6. Bake 25-30 minutes, until the toothpick inserted in the
    center comes out clean.
  7. Cool completely before serving.

Base Recipe adapted from this SITE

The Best Instant Pot Chicken Breast Recipe Using Fresh or Frozen Chicken

INGREDIENTS

  • 1 tsp dried mixed herbs (or Italian seasoning)
  • 1/2 tsp paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1/2 tsp ground garlic
  • Salt
  • Ground black pepper
  • 180 ml chicken stock divided
  • 2 tbsp olive oil divided
  • 500 g (3) skinless boneless chicken breast fillets


INSTRUCTIONS

  1. In a small bowl mix together the mixed herbs (or Italian
    seasoning), paprika, coriander, ginger, garlic, salt, pepper, 1 tbsp olive oil
    and 2 tbsp. chicken stock into a paste.
  2. Put the chicken breasts in a bowl and coat the fillets in
    the paste.
  3. Select the sauté setting of the Instant Pot, add in the oil
    into the instant pot insert and when hot brown the chicken fillets on both
    sides (about 2 mins on either side).
  4. Remove the chicken fillets from the Instant Pot insert, and
    set aside on a plate.
  5. Add the remaining 2/3rds cup of chicken stock into the
    Instant Pot insert, and scrape any bits stuck to the bottom of the pot from
    frying with a silicon or wooden spoon.
  6. Place the trivet inside before adding the chicken fillets on
    top of the trivet.
  7. Cover your Instant Pot and set the valve to the SEALING
    position.
  8. Select the manual or pressure cook button (dependent upon IP
    model), select high pressure and set the timer to 5 mins.
  9. Let the steam release naturally for about 8 mins (10 mins for
    thicker chicken breasts) before quick releasing then opening.
  10. Do remember to check the temperature of the chicken using
    a  Meat thermometer.



This Recipe adapted from >>>> Click Here

Most Amazing Brownie Cookie Recipe


INGREDIENTS

  • 12 ounces bittersweet chocolate chips (60-70% cacao)
  • 1/2 cup butter
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder (not Dutch-processed)
  • 1 cup pecans (chopped, optional)
  • 1/2 cup mini semisweet chocolate chips

INSTRUCTIONS

  1. Melt bittersweet chocolate chips and butter in a heavy
    saucepan over low heat, stirring constantly until melted and well-combined.
  2. Remove from heat, and set aside.
  3. In the bowl of a stand mixer, beat the eggs, sugars,
    vanilla, baking powder, and salt on high speed 5 minutes, or until the batter
    is thick and creamy. This step is key, so make sure to beat the mixture for the
    full 5 minutes.
  4. Reduce the speed to low, and mix in the melted chocolate
    until well-combined.
  5. Stir in flour and cocoa powder just until combined.
  6. Add nuts, if using, and mini chocolate chips. Stir in to
    combine. The batter should be the consistency of a thick brownie batter at this
    point.
  7. Cover the batter, and chill for 30 minutes.
  8. Preheat oven to 350 F. Line two baking sheets with parchment
    paper.
  9. Using a 1.5 tablespoon cookie scoop, drop batter onto the
    prepared cookie sheets about 2 inches apart.
  10. ……….
  11. …………………


Read Full Recipe >>>> Click Here

Greek Lemon Chicken and orzo

INGREDIENTS

  •  1 pound orzo, cooked according to package directions and drained
  •  3 tablespoons olive oil for pan + more for finished dish, as desired
  •  1 medium sweet Vidalia onion, diced small
  •  1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces, seasoned with salt and pepper
  •  2 teaspoons Italian seasoning
  •  1 teaspoon dried oregano
  •  1 to 4 cloves garlic, pressed or finely minced
  •  5 ounces fresh spinach (about 4 giant handfuls)
  •  1/2 English cucumber, diced small
  •  1 1/2 cups sliced cherry or grape tomatoes
  •  1 teaspoon lemon zest, or to taste
  •  2 to 3 tablespoons lemon juice, or to taste
  •  1+ teaspoons kosher salt, or to taste
  •  1 teaspoon freshly ground black pepper, or to taste
  •  6 ounces crumbled feta cheese

INSTRUCTIONS

  1. To a large pot, add the orzo and cook according to package directions. Drain and return to pot; set aside.
  2. While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.
  3. Add the chicken, season with salt, pepper, Italian seasoning, oregano, and cook for about 5 minutes, or until cooked through; flip and stir frequently to ensure even cooking.
  4. Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
  5. Transfer the chicken, onions, and any cooking juices to the large pot with the drained orzo.
  6. Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt.
  7. Add the cucumbers, tomatoes, lemon zest, lemon juice, salt, pepper, and stir well to incorporate.
  8. Add the feta and stir to combine. Tip – If you want the feta to remain more intact, don’t add it until the chicken and orzo have cooled down a bit, or it will melt, which is totally fine, you just won’t see the white crumbles.
  9. Taste, and as desired, add additional salt. I added an additional approximately 2 teaspoons because it’s a very large quantity of orzo, chicken, and vegetables.
  10. If desired, drizzle in additional olive oil. I recommend another approximately 2 tablespoons for both flavor and so that the orzo doesn’t stick as it cools. Serve immediately. Recipe can be served warm or chilled. Extra will keep airtight in the fridge for up to 5 days and I froze the leftovers, noting that the texture of the vegetables does change upon thawing.


Read Full Recipe —> Click Here

Sicilian Chicken soup



INGREDIENTS

  • 4 bone-in-skin-on chicken thighs, 2 pounds
  • 1 medium onion, chopped, about 1 cup
  • 3 celery ribs, chopped, about 2 cups
  • 3 medium carrots, chopped, about 1 1/2 cups
  • 1 large yellow bell pepper, chopped
  • 2 medium russet potatoes (1 pound), peeled and cut into
    3/4-inch cubes
  • 4 cloves garlic, chopped
  • 1 (14.5 oz) can no-salt diced tomatoes
  • 2 dry bay leaves
  • 1 Tbsp. kosher salt (see note)
  • 1 (32. oz) carton low-sodium chicken stock
  • 4 cups water
  • 1/2 cup dry ditalini pasta
  • 1/2 cup fresh chopped Italian parsley
  • Fresh black pepper, to taste

INSTRUCTIONS

  1. In a large soup pot, at least 6-quart, combine chicken,
    onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves,
    and salt.
  2. Add chicken stock and water. Season to taste with black
    pepper. Cover and bring to a boil. Reduce heat to low and simmer, partially
    covered, for 30 minutes or until chicken is tender and easily falling off the
    bones. Remove chicken from the pot with a pair of tongs.
  3. Add pasta to the soup and continue cooking for 13-15
    minutes, partially covered, until pasta is tender. Don’t forget to stir the
    soup couple times so the pasta does not stick.
  4. Meanwhile shred the chicken with two forks, discarding the
    skin and bones. Return shredded chicken to the pot. At this point, the soup
    will almost be done. Taste the veggies, especially the potatoes for doneness.
  5. Discard the bay leaves. Stir in parsley and serve.

This article and recipe adapted from this site

Low Carb Chocolate Pecan Pie Bars

Ingredients

Crust

  • 1 1/4 cups
    almond flour
  • 1/4 cup
    granular Swerve Sweetener
  • 1/4 tsp
    salt
  • 1/4 cup
    butter chilled, cut into small pieces

Pecan Pie
Filling

  • 1/2 cup
    butter
  • 2/3 cup
    powdered Swerve Sweetener
  • 2 tsp Yacon
    syrup optional, helps with color and flavor
  • 1 1/2 tsp
    vanilla extract
  • 1/2 cup
    heavy whipping cream
  • 2 large
    eggs
  • 1/4 tsp
    salt
  • 1 cup
    pecans lightly toasted
  • 2 ounces
    dark chocolate chips, sugar-free

Instructions

Crust:

  1. Preheat the
    oven to 325F.
  2. In a food
    processor, combine the almond flour, sweetener, and salt. Pulse a few times to
    combine. Scatter the butter pieces over top and pulse until mixture resembles
    coarse crumbs.
  3. Press into
    the bottom of a 9×9 inch pan and bake 12 minutes or until the edges are just
    turning golden.

Pecan Pie
Filling:

  1. In a medium
    saucepan over low heat, melt the butter. Stir in the powdered sweetener and
    Yacon syrup and whisk until well combined. Remove from heat.
  2. Whisk in
    the vanilla extract and cream. Add the eggs and salt and whisk until fully
    incorporated.
  3. Scatter the
    pecans and chocolate chips over the crust and pour the filling overtop. Bake 20
    to 25 minutes, until the filling is mostly set (if you want them gooey, make
    sure the middle still has a little jiggle to it when the pan is shaken).
  4. Remove and
    let cool at least 30 minutes before cutting into bars.

This
article and recipe adapted from this site

Pan Seared Parmesan Crusted Chicken Recipe



Ingredients


  • 1 egg
  • salt and pepper
  • 1 tsp garlic powder
  • 1 tsp Italian Seasoning
  • 1 cup Parmesan cheese (grated or shredded)
  • 1/2 cup bread crumbs
  • 1/4 cup flour
  • 1 lb chicken breasts (thin, 4 pieces)
  • 1 tbsp butter
  • 1 tbsp olive oil


Instructions
  1. First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder, and Italian seasoning.  Next, you should whisk the egg mixture slightly.
  2. The second bowl is for the parmesan, bread crumbs and flour.
  3. Now it’s time to dredge each chicken breast piece in egg/seasoning mixture. After that place in parmesan mixture and press. Turn to coat the other side of the chicken with parmesan mixture and press again.
  4. Repeat with remaining chicken pieces and place each coated parmesan chicken onto a plate or a cutting board.
  5. MELT butter and ADD olive oil on medium high heat in a skillet (stainless steel, cast iron skillet or non-stick).
  6. PLACE COATED CHICKEN in skillet and cook for 3-4 minutes one one side. DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! Press down lightly with a spatula.
  7. TURN WITH TONGS when the first side is golden brown and cook the other side for 3 to 4 minutes. Do not cook for more than a total of 6-8 minutes – just set the timer and flip when it beeps.
  8. CHECK FOR DONENESS to make sure the chicken is fully cooked and not pink. If not, lower the heat and cook for a couple more minutes.
  9. SERVE immediately.

This article and recipe adapted from this site

Butter Pecan Cookies

Ingredients

For the Buttered Pecans:

  • 1 and 1/2 cups pecan halves, finely chopped
  • 1 and 1/2 tablespoons unsalted butter

For the Butter Pecan Cookies:

  • 2 and 1/4 cups all-purpose flour
  • 2 and 1/2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 2 sticks (8 ounces) unsalted butter, melted until browned
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • 16 pecan halves, for decoration, optional

Instructions

For the Buttered Pecans:

  1. Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.
  2. For the Butter Pecan Cookies:
  3. In a large bowl combine flour, cornstarch, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
  4. Melt butter in a skillet over medium heat; continue cooking, stirring occasionally, until golden brown. Remove pan from heat and pour butter into a large, heatproof mixing bowl. Add in both sugars and whisk well to combine. Add in vanilla. Beat in eggs, one at a time, beating until eggs are just combined.
  5. Using a rubber spatula, fold in the flour, stirring until just combined. Fold in the buttered pecans.
  6. Cover bowl and refrigerate for at least 4 hours, and up to 2 days. If you refrigerate for more than 4 hours, you’ll need to let the dough sit at room temperature until it’s scoopable.

To Bake:

  1. Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper.
  2. Scoop 3 tablespoon sized rounds of dough onto the prepared sheet, leaving 2 inches in between each cookie for spreading. Firmly press a pecan half on top of each ball of cookie dough, if desired, then bake in preheated oven for 9 minutes, or until edges are set and the center is still a little jiggly. Sprinkle warm cookies with a little granulated sugar, if desired. Allow cookies to cool on the pan for 15 minutes, then carefully transfer to a cooling rack. Repeat with remaining cookie dough.

This article and recipe adapted from this site

Baked Spaghetti Alla Vodka

Ingredients

  • 1 lb sweet Italian Sausage
  • 1 lb hot Italian sausage
  • 1 large onion chopped
  • 3 cloves garlic minced
  • ¼ cup fresh basil chopped
  • 16 ounces prepared vodka cream sauce 2 cups
  • 1 lb bucatini pasta
  • 15 ounces ricotta cheese 1 1/2 cups
  • 1 cup parmesan cheese grated
  • 2 tablespoons olive oil
  • 1 ½ cups mozzarella cheese grated

Instructions

  • Preheat oven to 350º.
  • Heat a large skillet over high. Remove casings from sausages and add to the pan breaking apart as they cook. Cook until browned, about 5 minutes. Add onions and salt and pepper and cook until the onions have softened, about 5 minutes. Add fresh basil and garlic and cook an additional minute. Add prepared vodka sauce and reduce heat to low. Let simmer for 10 minutes.
  • While the sausage is cooking, cook pasta in salted water until it is al dente. Drain.
  • In a large bowl, combine half of the ricotta and half of the parmesan along with 2 tablespoons of olive oil. Add the hot pasta and toss to coat. Add the sausage mixture and mix well. Ad the remaining ricotta and parmesan and mix. Pour into a very large baking dish or 2 smaller ones and sprinkle with mozzarella cheese. Bake until bubbly and golden, about 45 minutes.
  • Can be refrigerated before baking for 2-3 days. When ready to bake, remove from the refrigerator and let warm to room temperature before baking.

This Recipe Adapted FromTHIS SITE

Savory Zucchini Cheddar Quick Bread

Ingredients
  • 1 1/2 cups zucchini, grated
  • 2 cups all purpose white flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup milk I used 2% but whole or non fat
    would be fine
  • 1 tablespoon vinegar, white or apple cider
  • 1 egg
  • 3 tablespoons butter, melted
  • 1 1/2 cups grated sharp cheddar
  • 2 green onions, chopped

Instructions
  1. Preheat oven to 350 degrees and spray a 9 x 5 bread pan with
    non stick spray.
  2. Wrap grated zucchini in a paper towel and squeeze until some
    of the liquid releases.  You don’t need to completely dry it out.
     Just a tablespoon of liquid or so.  
  3. In a large bowl, combine flour, baking powder, baking soda
    and salt. 
  4. In a small bowl, combine milk and vinegar. The milk will
    curdle a bit.  (you just made homemade buttermilk!)  Mix in melted
    butter and egg.  
  5. Add milk mixture to dry mixture being careful not to over
    mix.  (over mixing will make for a low rising bread).
  6. Add grated zucchini, cheese and onions.   Mixing
    lightly until just combined.
  7. Pour batter into prepared pan and bake at 350 degrees for
    one hour.
  8. If toothpick inserted comes out clean, bread is done!
     Cool for 10 minutes in the pan.  Remove carefully and cool on wire
    rack.

Recipe Notes
  • To use buttermilk;   Simply omit the milk and vinegar
    combination and replace with one cup of buttermilk.
  • This post  may contain affiliate links, which means I
    might receive a very small commission should you chose to purchase
    that linked item.  I only link to items I know and trust.  Thank you
    for your support!  Clink!

Base Recipe adapted from this SITE

Mrs. Renfros Ghost Pepper Bbq Empanadas

Directions:

  • 3 C all-purpose flour
  • 1 tsp salt
  • 3/4 unsalted butter, cubed
  • 1/2 C milk

  • 1 lb ground beef
  • 1 russet potato, peeled and diced
  • 1/2 C frozen peas
  • 1 small yellow onion, diced
  • 1 1/4 C Mrs. Renfro’s Ghost Pepper BBQ Sauce (mix with Mrs. Renfro’s Classic BBQ to temper the heat)
  • 1 T vegetable oil

This Recipe Adapted from This Site

Mrs. Renfros Peachy Sliders

Prep time:

  • 1 1/2 lbs lean ground turkey or chicken
  • 1/2 C Mrs. Renfro’s Peach Salsa, plus extra for topping
  • 1/3 C chopped walnuts
  • 2 T chopped fresh cilantro
  • 1 tsp chili powder
  • 12 Hawaiian sweet rolls, halved lengthwise
  • Lettuce leaves and peach slices
  • Olive oil

Cook time:

  • Mix turkey or chicken, salsa, walnuts, cilantro and chili powder in a medium bowl
  • Using wet hands, shape into 12 flat patties
  • Heat a large skillet over medium heat, coat lightly with olive oil
  • Cook patties in batches for about 3 minutes on each side or until cooked through
  • Place lettuce on roll bottoms and top with 2 peach slices and a patty
  • Top with a spoonful of salsa and roll top.

This Recipe Adapted from This Site

Slow Cooker Rotisserie Chicken



Ingredients

  • 1 whole chicken (about 4 lbs.)- neck and
    giblets removed
  • 1 teaspoon chili powder
  • 3 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons dried parsley
  • 1 teaspoon dried thyme
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt (more or less-to taste)


Instructions

  1. Spray slow cooker with cooking spray. Roll 4 balls of
    aluminum foil and place on the bottom of greased slow cooker (to use as rack
    for chicken so the juices will stay in the bottom of slow cooker under the
    chicken).
  2. Remove neck and goblet from the chicken, rinse the chicken
    with water and pat dry with paper towels.
  3. In a small bowl, whisk together salt pepper and seasonings.
    Rub seasoning mix all over chicken skin.
  4. Place the chicken on top of the aluminum foil. Cover with
    the lid and cook on low for 7-7.5 hours, or on high for 4-4.5 hours until the
    chicken is cooked through and reaches an internal temperature of 165 F.
  5. Carefully remove the chicken from the slow cooker (it’s very
    tender and it could fall apart).
  6. Serve the chicken as desired.
  7. If you want crispier skin, place the chicken on a baking
    sheet and broil for 3-5 minutes.

Base Recipe adapted from this SITE

Best Brownie Recipe Ever

Ingredients

  • 1/2 cup + 2 tablespoons salted butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup melted milk chocolate chips
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup milk chocolate chips

US Customary – Metric

Instructions

  1. Preheat oven to 350 degrees F. Line a metal 9×9 pan with parchment paper.
  2. Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds.
  3. Add in eggs and vanilla extract. Whisk 1 minute.
  4. Whisk in melted chocolate until combined and smooth.
  5. Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in whole chocolate chips.
  6. Pour into prepared pan and smooth out.
  7. Bake in the preheated oven for 30 minutes. Let cool in pan 30 minutes before slicing.

This article and recipe adapted from this site

Banana Bread Cookies Gluten Free-vegan

Ingredients
  • 1 1/2 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • 1 tablespoon pure maple syrup
  • 1 1/4 cup overly ripe mashed bananas about 4
    medium bananas
  • Optional Add-ins
  • 1/2 teaspoon vanilla extract
  • extra 1/4 teaspoon cinnamon
  • pinch ground cloves
  • 1/2 cup chocolate chips


Instructions
  1. Preheat the oven to 350 and line a baking sheet with
    parchment paper
  2. Add the almond flour, baking soda, salt, and cinnamon to a
    bowl and mix well
  3. Mash the bananas with a fork and add them to the dry
    ingredients (I mash, then measure)
  4. Add the maple syrup
  5. Mix until all the ingredients are evenly incorporated
  6. Use a 1.5 tablespoon cookie scoop to scoop the dough onto
    the baking sheet
  7. Gently flatten the cookies with a fork or back of a spoon.
  8. Bake for 26-30 minutes until the middles have set and aren’t
    wet (mine were perfect at 28 minutes)
  9. After the cookies come out of the oven, place them on a wire
    rack to cool
  10. Let the cookies come to room temperature before eating
  11. Store in an air tight container in the fridge for up to 5
    days

Base Recipe adapted from this SITE

Mrs. Renfros Bbq Pita Pockets

  • 1/4 jar Mrs. Renfro’s Classic Barbecue Sauce (use Chipotle or Ghost Pepper BBQ Sauce for more heat)
  • 10 oz. Smoked Sausage
  • 1/2 red onion, sliced
  • 2 tomatoes, chopped
  • Lettuce, chopped
  • Tzatziki sauce (see Directions)
  • 4 Pita bread rounds

  • Thinly slice Smoked Sausage, coat with Mrs. Renfro’s BBQ sauce
  • Grill sausage until browned (about 5 min. each side), baste with BBQ sauce while cooking
  • Spread Tzatziki sauce on a warm pita, add smoked sausage, red onion, tomatoes & lettuce
  • Top with additional warm BBQ sauce, if desired.

This Recipe Adapted from This Site

Baked Buffalo Chicken Wings with Blue Cheese Dipping Sauce

Ingredients

  • 3 quarts water 12 cups
  • cup balsamic vinegar
  • ¼ cup salt
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 2-4 lbs chicken wings
  • 8 cloves garlic minced
  • pinch salt
  • 3 tablespoons olive oil
  • 1 tablespoon black pepper
  • 2 teaspoons red pepper flakes
  • 1 cup parmesan cheese finely grated

Instructions

  • In a large pot combine water, balsamic vinegar, 1/4 cup salt, bay leaf, thyme, oregano and rosemary and bring to a boil. Add chicken wings and boil for 15 minutes. Remove chicken and place on a rack to dry for 15 minutes.
  • Preheat oven to 450º. Line a rimmed baking sheet with foil.
  • In a large bowl, combine garlic and salt and add olive oil, black pepper, red pepper flakes, and 1/2 cup of parmesan cheese, stir to combine. Toss wings in the mixture until they are coated. Transfer to the baking sheet and sprinkle with remaining parmesan cheese.
  • Bake for 20 minutes until browned and crispy. Brush or pour buffalo sauce over wings immediately while they are still hot.
  • Buffalo Sauce:
  • White the chicken is cooking prepare the buffalo sauce. Add butter to a saucepan and melt over low heat. Whisk in the rest of the ingredients and cook until the sugar has melted.
  • Blue Cheese Dip:
  • Place the egg yolks vinegar,, lemon juice and a pinch of salt in a bowl. Whisking until well combined. Slowly drizzle in oil, it should be slightly thick. Add mustard, sour cream and blue cheese and mix until smooth.

This Recipe Adapted FromTHIS SITE

Reeses Fluffernutter Bars



Ingredients

  • 1/2 cup butter softened
  • 1/3 cup peanut butter
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour
  • 9-12 Reese’s Cups regular size (not fun size)
  • 2/3 cup chocolate chips
  • 1 container marshmallow creme 7 ounce container

Instructions

  1. How to make Peanut Butter Fluff Bars
  2. Preheat oven to 350°F.
  3. Line an 9-inch square baking pan with parchment paper,
    allowing the parchment paper hang over all the edges of pan, so that you can
    use it to pull the bars out of the pan later.
  4. To make the peanut butter fluff dough:
  5. Combine the butter and sugar in a large bowl and beat until
    light in color and fluffy consistency (about 3 minutes).
  6. Add the egg, peanut butter and vanilla, continuing to mix.
  7. Add the flour and mix until well combined.
  8. Fold in chocolate chips. (You can also toss in a few chopped
    up Reese’s cups for extra chocolate & peanut butter goodness!) 

To make the fluffernutter bars:

  1. Press about 2/3 of the dough into the bottom of the baking
    dish. Unwrap and place Reese’s peanut butter cups evenly over the dough.
  2. Spread the entire container of marshmallow creme over the
    layer of Reese’s cups.
  3. Cover with the remaining dough and gently press to spread
    evenly.
  4. Bake for 25 minutes at 350°F until the crust starts to turn
    golden brown. Remove from oven, keeping bars in the pan for an hour. This
    allows them to slowly cook a little more until they cool to room temperature. 
  5. Remove the fluffernutter bars from the pan by pulling on the
    parchment paper and place on a wire cooling wrap. Allow to cool fully, until
    set, before slicing.

Read Full Recipe >>>> Click Here

Copycat Longhorn Parmesan Crusted Chicken



Ingredients

  • 4 skinless/boneless chicken breasts, pounded to ¾ inch thick
  • Salt/Pepper, to taste
  • 2 Tablespoons vegetable oil

Marinade: (Shortcut- Use Italian Salad Dressing)

  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoon Worcestershire sauce
  • 1 teaspoon Distilled white vinegar
  • 1 teaspoon lemon juice
  • 1 tablespoon minced garlic
  • 1/2 teaspoon pepper

Parmesan Crust

  • 3/4 cup Parmesan cheese, chopped into bits
  • 3/4 cup Provolone cheese, chopped into bits
  • 6 Tablespoons Buttermilk Ranch salad dressing
  • 5 Tablespoons melted butter
  • 1 cup panko breadcrumbs
  • 2 teaspoons garlic powder 

Instructions

  1. Whisk all marinade ingredients together until well-combined
    and uniform in consistency.
  2. Place the chicken in a gallon freezer bag, remove the air,
    and seal. Use a meat mallet to pound it to ¾ inch thick.
  3. Sprinkle each side of the chicken lightly with salt and
    pepper if desired.
  4. Place the chicken in a new freezer bag along with the
    marinade. Seal out the air and marinate in the refrigerator for a minimum of 30
    minutes, or overnight.
  5. Heat 2 Tablespoons of vegetable oil in a cast iron skillet
    over medium-high heat.
  6. Sear the chicken in the hot skillet on each side. Refrain
    from moving the chicken around as it sizzles, it will hinder the nice golden
    sear color. If the pan gets too hot, reduce the heat to medium. Each side will
    take 3-5 minutes. Once each side is a nice, golden brown and the middle is
    cooked, set the chicken aside.

Parmesan Crust

  1. Preheat the oven to a low broil. (450 degrees F.)
  2. Combine the chopped Parmesan, Provolone, Butter, and
    Buttermilk Ranch dressing in a small bowl.
  3. Microwave for about 45 seconds, stirring in between.
  4. Stir in the Panko and garlic powder. Spread generously over
    the chicken.
  5. Broil 1-2 minutes until the cheese is hot and melted, keep a
    close eye to ensure it doesn’t burn.
  6. Serve with mashed potatoes and enjoy!

Read Full Recipe >>>> Click Here

Almond Bars



Ingredients


For the bars:

  • 3 1/2 cups all-purpose flour
  • 4 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 tsp almond extract

For the topping:

  • 2 Tbsp milk (any variety)
  • 1 cup sliced almonds

For the glaze:

  • 2 cups powdered sugar
  • 1/2 tsp almond extract
  • 2 Tbsp milk (any variety)

Instructions

  1. Preheat oven to 325 degrees F. Generously butter (or use baking spray) on a half sheet pan (approximatedly 18″x13″). Set aside.
  2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
  3. In a mixing bowl, beat butter and sugar until light and fluffy, about 3-4 minutes. Add in eggs and almond extract. Beat until combined. Slowly add in flour mixture. Mixing until well blended.
  4. Press this dough into the bottom of your prepared baking dish. Use your fingers or a pastry roller to smooth the top of the dough.
  5. Using a pastry brush, brush the milk to the top of the dough (you may not need to use all of it). Sprinkle with sliced almonds, pressing them lightly into the dough.
  6. Bake for 18-20 minutes until done. You don’t want to brown these bars.
  7. Cool for about 5 minutes, then cut them with a knife into bars. If they are too soft to cut, allow to cool a little bit more. Carefully remove them to a wire rack to continue cooling.
  8. Once cooled, you can make your glaze by whisking the sugar with the almond extract and milk. Drizzle over the bars and allow to set.
  9. Enjoy!


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Elvis Presley Cake



Ingredients

  • White cake mix
  • 8 oz can crushed pineapple
  • 1 cup. sugar
  • 1/2 tsp vanilla extract
  • 8 oz pkg Cream Cheese
  • 1/2 cup. butter softened
  • 3 cups. powdered sugar
  • 1/2 tsp. vanilla extract
  • 3 cups crushed pecans

Instructions

  1. Bake a white cake according to package directions.
  2. Cool and poke holes in it.
  3. In a pan boil crushed pineapple with juice and 1 cup of
    sugar and 1/2 tsp vanilla extract for a few minutes. Then pour over cool cake. 
  4. In large bowl mix cream cheese, butter, powdered sugar.
  5. Add vanilla and 2 cups crushed pecans, mix good and put on
    cake.
  6. Add 1 cup crushed pecans on top.
  7. Let cake set overnight for best flavor or at least 6 hours.
    Refrigerate cake if making overnight or any leftovers.

This article and recipe adapted from this site