Showing posts with label Food Recipes. Show all posts
Showing posts with label Food Recipes. Show all posts

BBQ PINEAPPLE CHICKEN SANDWICHES

November 19, 2019
These tasty BBQ Pineapple Chicken Sandwiches area unit simply another good way to get pleasure from BBQ Pineapple chicken!

I created these at the beach for the family and everybody precious them. They’re primarily based off of the BBQ Pineapple Chicken Tacos that I denote some weeks ago!

BBQ PINEAPPLE CHICKEN SANDWICHES
BBQ PINEAPPLE CHICKEN SANDWICHES

If you examine the BBQ Pineapple Chicken Tacos that I created, you’ll understand that I fell loving with the manner Katerina makes her  BBQ Pineapple chicken on her diary, “Diethood”. Whereas you'll be able to after all serve it up like she will as is, I’ve love turning that straightforward chicken dish into tacos and sandwiches!

This pineapple BBQ chicken couldn’t be easier to make! simply toss the chicken into AN vegetable oil coated casserole dish, sprinkle it with salt and pepper, pour on some tasty BBQ sauce and high it with diced pineapples before baking it!

BBQ PINEAPPLE CHICKEN SANDWICHES

INGREDIENTS :

  • 1 tablespoon olive oil
  • 1/2 teaspoon black pepper
  • 2 cups BBQ Sauce (I used Brown Sugar BBQ Sauce)
  • 2 1/2 cups fresh diced pineapple (or 20oz can diced pineapples, drained)
  • 8 -12 buns
  • 2 1/2 - 3 pounds boneless, skinless chicken breasts
  • 1/4 teaspoon salt

INSTRUCTIONS :

  1. Preheat oven to 400F.
  2. Rub a 1.5 - 2 qt baking dish with olive oil.
  3. Sprinkle chicken with salt and pepper.
  4. Lay chicken in baking dish and cover with 1 cup BBQ sauce.
  5. Cover with drained pineapple pieces.
  6. Bake at 400F for 1 hour or until chicken is done. Chicken needs to reach 165F if you are checking with a meat thermometer.
  7. Remove from oven and shred chicken. Stir in 1/2 cup of BBQ sauce or more until chicken is well coated.
  8. Pile high on buns and serve.

CINNAMON PECAN OVERNIGHT FRENCH TOAST CASSEROLE

November 19, 2019
Cinnamon Pecan nightlong French toast Casserole is a simple however spectacular brunch formula served with syrup. It’s excellent for the vacations or a special weekend breakfast. 

This simple nightlong French toast Casserole could be a straightforward and delicious brunch formula that's excellent for serving a crowd. Whether or not you're serving your family a special breakfast on a Sunday morning or hosting a special vacation brunch, this formula is winner. It’s got all the nice flavors of ancient French toast with a bit cinnamon pecan twist. Crunch pecans stock up the soft French toast for a pleasant distinction in textures and flavors.

CINNAMON PECAN OVERNIGHT FRENCH TOAST CASSEROLE
CINNAMON PECAN OVERNIGHT FRENCH TOAST CASSEROLE

French Toast is such an excellent breakfast, however it typically looks like it desires a dish for an entire brunch. I really like serving a carb significant meal like French toast with a lightweight dish on the facet. A salad like Strawberry bleu dish could be a contemporary and delicious formula that pairs splendidly with the wealthy French toast casserole.

This French toast casserole is that the excellent thanks to assign a loaf of stale bread. The stale bread soaks up the egg mixture splendidly and when it’s baked you'll ne'er understand the distinction. Frankly, a extremely contemporary loaf of light bread is a smaller amount ideal if you aren’t creating this nightlong, as a result of it won’t quickly absorb the liquids.

CINNAMON PECAN OVERNIGHT FRENCH TOAST CASSEROLE

INGREDIENTS :

  • 2/3 c. half and half
  • 1 loaf of stale French bread (not the crusty kind)
  • 5 eggs
  • 1/3 c. chopped pecans
  • 2 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/4 tsp. ground nutmeg

INSTRUCTIONS :

  1. Preheat oven to 350°. In a large bowl, whisk together the eggs, half and half, vanilla, cinnamon and nutmeg.  
  2. Cut the loaf of French bread into 1 inch thick slices. Dunk each piece of bread in the egg mixture. 
  3. Arrange the pieces of soaked bread in a sprayed 9"x13" pan. Pour the remaining egg mixture over the slices of bread and cover. 
  4. Refrigerate covered for 4-12 hours. Pull back the cover and top with the chopped pecans. Return the cover.
  5. Bake at 350° for 10 minutes covered. Remove the cover and bake an additional 20 minutes. Serve with maple . 

CAJUN CORN CHOWDER RECIPES

November 12, 2019
This Cajun chowder formula is lightened-up with healthier ingredients (also vegetarian and gluten-free), packed with protein-packed lentils, and seasoned with the most effective zesty Cajun flavors.

A quick meet up with the formula index here on the journal can divulge the very fact that soups area unit my absolute faves. So much so, that there’s extremely no such issue as soup “season” in our house. I’ve perpetually been the woman jubilantly cozying up with a bowl of chicken noodle, sweating through curry hot pots, and ingestion my favorite soup on repeat all summer long.  

CAJUN CORN CHOWDER RECIPES
CAJUN CORN CHOWDER RECIPES
But now of year, there’s perpetually one soup specifically that's a requirement — a giant comforting batch of chowder.

It goes huge on zesty Cajun flavors, that I believe combine dead with sweet corn. However it additionally goes with mercy lighter on the standard serious thickeners, choosing creamy coconut milk instead, that permits this soup to be naturally vegetarian and gluten-free.

CAJUN CORN CHOWDER RECIPES

INGREDIENTS :

  • 1 tablespoon olive oil
  • 1 medium white onion, peeled and diced
  • 1 green bell pepper, cored and diced
  • 2 ribs celery, diced
  • 4 cloves garlic, peeled and minced
  • 1 1/2 pounds Yukon gold potatoes, diced into 1/2-inch cubes
  • 1 teaspoon dried thyme
  • 1 (14-ounce) bag frozen corn (or you could also use canned whole-kernel corn)
  • 1 cup red lentils, rinsed and picked over
  • 6 cups vegetable stock
  • 2 tablespoons Cajun seasoning (or more/less to taste)
  • 1 teaspoon salt
  • 1 (14-ounce) can coconut milk
  • optional toppings: chopped green onions or chives, bacon, or oyster crackers, etc.

INSTRUCTIONS :

  1. Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 3 minutes, stirring occasionally.  Add bell pepper, celery and garlic, and continue sautéing for 5 more minutes, stirring occasionally.
  2. Add vegetable stock, potatoes, corn, lentils Cajun seasoning, thyme and salt.  Stir to combine.
  3. Continue cooking until the mixture reaches a simmer.  Then reduce heat to medium-low, cover, and cook for 10-15 more minutes, stirring occasionally, until the potatoes and lentils are tender.
  4. Stir in the coconut milk until combined.  Taste and season with additional salt and/or Cajun seasoning if needed.
  5. Serve warm, garnished with your desired toppings.  Or refrigerate soup in sealed containers for up to 3 days, or freeze for up to 3 months.

CREAMY BEEF AND SHELLS

September 09, 2019
Reamy Beef and Shells could be a hearty alimentary paste dish that's excellent for a fast dinner for the complete family! It's wealthy, flavorful, and bum and even children can love it!

The combination of pasta sauce sauce and farm makes it therefore toothsome. And you get all types of savory flavors returning from the aromatics and also the completely different herbs and seasonings.

CREAMY BEEF AND SHELLS

You have supermolecule and carbs in one dish which makes this hearty and filling. Serve it with a aspect of veggies, and you get yourself an entire lunch or dinner!

In this instruction, we tend to also are adding in cream and soured cream other than the cheese whereas others add in cheese solely. This makes this dish creamier overall.

CREAMY BEEF AND SHELLS

INGREDIENTS :

  • 1 tablespoon  olive oil 
  • 1 pound  ground beef 
  • 1  small sweet onion  (diced)
  • 5 cloves  garlic  (minced)
  • 1 teaspoon  Italian seasoning 
  • 8 ounces  medium pasta shells 
  • 2 tablespoons  all-purpose flour 
  • 1 teaspoon  dried parsley 
  • 1/2 teaspoon  dried oregano 
  • 1/2 teaspoon  smoked paprika 
  • 1 1/2 cups  beef stock 
  • 1 (15oz can)   marinara sauce 
  • 3/4 cup  heavy cream 
  • 1/4 cup  sour cream 
  •  Kosher salt and freshly ground black pepper  (to taste)
  • 1 1/2 cups  cheddar cheese  (freshly grated)

INSTRUCTIONS :

  1. Cook pasta according to package instructions in a large pot of boiling salted water and drain well.
  2. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it with a wooden spoon. Drain excess fat and set aside.
  3. Tp the same skillet, add diced onion, and cook for 2minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute.
  4. Whisk in flour until lightly browned, for about 1 minute.
  5. Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika.
  6. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
  7. Stir in cooked pasta, add back beef.
  8. Stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.
  9. Stir in sour cream.
  10. Stir in cheddar cheese until melted, about 1-2 minutes.
  11. Serve immediately, garnish with parsley if desired.

CRAB SALAD RECIPE

August 18, 2019
This crab dish may be a mix of imitation crab, vegetables and herbs, all tossed in a very easy creamy dressing. A fast and straightforward dish that’s excellent served over lettuce, with insane, or in a very sandwich.

I’m forever trying to find new lunch choices, a number of my favorites embrace rainbow vegetable pinwheels and Greek salad. This crab dish may be created in but ten minutes, is packed with macromolecule and is completely delicious!

CRAB SALAD RECIPE

Crab dish is commonly created with imitation crab, as a result of it’s cheap, on the market year spherical, and might be found in nearly each market. Imitation crab is formed of delicate white fish, generally Alaskan Pollock, that is mixed with different ingredients to create a product that appears and tastes just like real crab. You'll use real crab in your crab dish if you favor, however it’s undoubtedly easier to travel with imitation crab.

CRAB SALAD RECIPE

INGREDIENTS :

  • 1/2 cup celery finely chopped
  • 3 tablespoons red onion finely chopped
  • 1/2 teaspoon Old Bay seasoning
  • 2 teaspoons lemon juice
  • salt and pepper to taste
  • 1/2 cup mayonnaise
  • 1 pound imitation crab meat flaked style, or sticks cut into slices
  • 1 1/2 tablespoons fresh dill chopped, plus more for garnish

INSTRUCTIONS :

  1. Add all of the ingredients to a large bowl. Stir gently to combine.
  2. Serve immediately, or cover and chill for up to 2 days.
  3. Sprinkle with additional chopped dill for garnish if desired.

CHICKEN BURGERS WITH AVOCADO CORN SALSA

August 12, 2019
I really love these Chicken Burgers with Avocado Corn condiment. They create a fast and delicious dinner and need simply a number of ingredients and solely half-hour of it slow. Very easy to make, yet so tender and tasty, these Chicken Burgers with Avocado Salsa are going to be loved by everyone!

CHICKEN BURGERS WITH AVOCADO CORN SALSA

Indeed, I cook solely fast recipes throughout the summer months. Tons of salads, smoothies, and twenty minutes dinners. And corn on the cob! 

Back to our tasty chicken burgers. Since I don’t have an outside grill, I take advantage of my favorite slippy grill pan to cook these burgers. Of course, I encourage you to use an outside grill, if you've got one, for even a lot of flavor.

CHICKEN BURGERS WITH AVOCADO CORN SALSA

INGREDIENTS :
For the Chicken Burgers :

  • 2 scallions, chopped
  • 1 cup shredded cheese (Cheddar, Gouda, provolone)
  • 1 1/2 lb ground chicken meat (I prefer thighs)
  • 1/4 cup mayo
  • 1/2 tsp salt
  • 1/2 tsp pepper

For the Avocado Corn Salsa :

  • 1 ear of fresh corn, husks and silks removed
  • 1 large avocado, sliced
  • 1/8 cup chopped fresh cilantro
  • 1/2 tbsp olive oil
  • salt and pepper to taste
  • 1/2 lime, juiced

INSTRUCTIONS :
Chicken Burgers :

  1. Place the chicken into a medium mixing bowl. Add shredded cheese, chopped scallions, mayo, salt and pepper and mix everything well.
  2. Using 1/2 cup as a measure, scoop the chicken mixture and form round shaped patties.
  3. Using outdoor grill or a grill pan, cook the patties about 5 minutes on each side, until cooked through.
  4. While the burgers are grilling, prepare the Avocado Corn Salsa.

Avocado Corn Salsa :

  1. Using a sharp knife, remove the kernels from the corn cob.
  2. Place the corn kernels, sliced avocado and cilantro into a medium mixing bowl. Drizzle with olive oil, lime juice and season with salt and pepper. Mix well.
  3. Serve this Avocado Corn Salsa atop the Chicken Burgers.

SLOW COOKER CHICKEN PARM MEATBALLS

July 22, 2019
Need the cheesy, tomato-y goodness of chicken parmesan with out all of the breading and frying? with the assist of ground chook and the gradual cooker, you could make those juicy meatballs rather.

SLOW COOKER CHICKEN PARM MEATBALLS

You’ll come to be with all of the comforting flavors of chook parm, in lovely meatball shape — equipped to be crammed into rolls as subs or ladled onto pasta or gentle, creamy polenta.

After making the meatballs with each all white meat and all dark meat ground fowl, the dark meat received palms-down for its juicy texture and meatier taste. make the base of the meatballs — herbs, onions, panko, parmesan, and eggs — earlier than adding in the floor meat so that you don’t overwork the meat and emerge as with hard meatballs.

SLOW COOKER CHICKEN PARM MEATBALLS

INGREDIENTS

  • 2 (23- to 25-ounce) jars marinara sauce (about 5 cups total), divided
  • 2 large eggs
  • 1/2 cup panko breadcrumbs
  • 1/3 cup finely grated Parmesan cheese, plus more for serving
  • 1/2 cup minced yellow onion
  • 1/3 cup coarsely chopped fresh parsley or basil leaves, plus more for serving
  • 3 cloves garlic, minced
  • 1 tablespoon kosher salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds ground chicken, preferably dark meat
  • 2 cups shredded part-skim mozzarella cheese (optional)

INSTRUCTIONS

  1. Pour half of the marinara sauce in a 6-quart or larger slow cooker; set aside.
  2. Place the eggs in a large bowl and whisk with a fork to break them up. Add the panko, Parmesan, onion, parsley or basil, garlic, salt, oregano, and pepper and stir to evenly moisten and combine. Add the ground chicken and, using clean hands, mix everything until combined (don’t squeeze or overwork the mixture).
  3. Fill a medium bowl with water. Form the meat mixture into 1 1/2-inch meatballs (2 tablespoons each), wetting your hands in the bowl of water as necessary to keep the mixture from sticking. As each meatball is formed, place in the sauce (you will have about 1 1/2 layers of meatballs). Pour the remaining marinara sauce evenly over the meatballs.
  4. Cover and cook on the LOW setting until the meatballs are cooked through and the flavors meld, 6 to 8 hours. Sprinkle with the mozzarella cheese and cook covered in the last 15 minutes if desired. Sprinkle with more parsley or basil and serve with more Parmesan.

SLOW COOKER TACO LASAGNA

July 19, 2019
Gradual Cooker Taco Lasagna – Layers Of Tortillas, Cream Cheese, Beans, Taco Meat, Enchilada Sauce And Cheese. flawlessly Creamy, cheesy And Has tons Of flavor. that is The pleasant Taco Lasagna Recipe!

This sluggish cooker taco lasagna is the proper meal for the ones busy afternoons. just throw everything in the crock pot during nap time and you’ll have something geared up on the desk via time for dinner! It’s filled with layers of tortillas, cream cheese, beans, taco meat, enchilada sauce and cheese and is really delicious. So smooth and tastes awesome. My own family ate this crock pot taco lasagna proper up!

SLOW COOKER TACO LASAGNA

This taco lasagna recipe is a dish that the whole circle of relatives will love and is ideal for week nights. My concept for this dish became a Mexican lasagna that I’ve been making for years. 

I wanted to find a manner to make it in the gradual cooker, so that I should prep it for the duration of nap time and feature it fine and hot with the aid of dinner time. Making this taco lasagna in the sluggish cooker was SO smooth and it became out delicious! It’s flawlessly creamy, tacky and has tons of flavor.

SLOW COOKER TACO LASAGNA

INGREDIENTS

  • 2 pounds hamburger
  • 3  tablespoons taco seasoning (divided)
  • 1 cup salsa
  • 8 ounces cream cheese (softened)
  • 15 ounces black beans (drained and rinsed)
  • 15 ounces red enchilada sauce
  • 2-3 cups shredded cheddar or monterey jack cheese (I like to do a mix)
  • 4 large flour tortillas

INSTRUCTIONS

  1. In a large frying pan, cook the hamburger over medium heat until browned. Drain grease and stir in 2 Tablespoons taco seasoning and salsa. Salt and pepper to taste.
  2. Add the cream cheese and 1 Tablespoon taco seasoning to a medium sized bowl. Stir until  smooth and then add in the black beans.
  3. Pour 1/3 cup enchilada sauce into the bottom of the slow cooker. Place a tortilla on top and spread with 1/3 cup cream cheese mixture. Then add about 1 cup taco meat and 3/4 cup cheese. Drizzle 1/3 cup enchilada sauce on top and then repeat with 3 layers.
  4. Cook taco lasagna on low for 4-5 hours or on high for 2-4 hours, or until cheese in nice and bubbly hot. Slice into 6 or 8 pieces and serve with your favorite toppings.

INSTANT POT BEEF AND BROCCOLI

July 17, 2019
Immediate Pot red meat and broccoli tastes like chinese takeout and is prepared in 20 mins!

If you want red meat and broccoli from a chinese language restaurant, you may go loopy over this homemade immediate Pot red meat and broccoli! smooth smooth beef and best green broccoli swimming within the flavorful garlicky brown sauce – extremely good!

INSTANT POT BEEF AND BROCCOLI

You’ll be drooling smelling the pork and broccoli even as it’s cooking inside the immediate Pot. Your personal kitchen could be transformed into the first-class chinese eating place ever! when you chunk into this red meat and broccoli dish, you may surprise how soft and soft the beef is, how perfectly cooked is the broccoli and the way well they go with the brown sauce that ties the whole dish collectively.

Making your very own beef and broccoli is less expensive and more healthy than getting it from the restaurant. Chinese language restaurants normally fry beef in a ton of oil and upload bad MSG. Home made beef and broccoli doesn’t include MSG and no oil is used in this recipe because it’s in reality not needed! You know exactly what substances move into this meal – what you spot is what you get!

INSTANT POT BEEF AND BROCCOLI

Ingredients

  • 2 lbs beef (chuck roast or flank steak), cut into small pieces or thin strips
  • ⅓ cup soy sauce
  • ⅔ cup water
  • 2 tbsp brown sugar
  • 1 lb broccoli florets (fresh or frozen)
  • 4 gloves garlic
  • 1 1-inch piece of fresh ginger (or 1 tsp ground ginger)
  • 3 tbsp cornstarch
  • ¼ cup hot water
  • Sesame seeds for garnish (optional)

Instructions

  1. Put soy sauce, ⅔ cup water, brown sugar, garlic and ginger in a food processor or blender and process until smooth (if you'd like to make it without a food processor, mince garlic and ginger by hand and combine with soy sauce, water and sugar in a cup).
  2. Put sliced beef in the Instant Pot and pour soy sauce mixture over it. Toss with your hands to make sure all the beef is coated with soy sauce mixture.
  3. Close the lid of the Instant Pot and set the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 10 minutes on High pressure.
  4. While the beef is cooking, put the broccoli in a microwave-safe bowl and microwave on High for 4 minutes if fresh (or 5 minutes if frozen).
  5. When the beef is done cooking, quick release (QR) the steam and open the Instant Pot lid.
  6. On the Instant Pot, press the Saute button and set the time to 15 minutes.
  7. In a cup, mix the cornstarch with ¼ cup of hot water. Add the cornstarch mixture to the Instant Pot and mix until incorporated. The beef mixture will come to a boil and the sauce will gradually thicken (in about 3 minutes).
  8. Stir the cooked broccoli into the beef mixture and serve.
  9. Sprinkle with sesame seeds for garnish (if using).

BEST SNICKERDOODLES RECIPE

July 09, 2019
This clearly is the exceptional Snickerdoodles recipe I have ever attempted. They always turn out thick, chewy, and tender. No different recipe compares!

I've continually been a big fan of Snickerdoodles. A number of my favourite recollections are of me, sitting at the kitchen counter with my mom, supporting her roll Snickerdoodle dough balls in cinnamon sugar. Those types of reminiscences are the first-class – those in which you don’t bear in mind much greater than little snippets and pieces, but  things have been desirable and also you felt satisfied. 

BEST SNICKERDOODLES RECIPE

Those feelings come lower back each time I make Snickerdoodles. I wager you may say they're truly of a comfort meals for me. That explains why i will eat five of them in a row with out wondering two times about it.

I don’t just love snickerdoodles even though. I like those snickerdoodles. I have tried pretty a few of these ever-cherished cookies in my day, whether or not they are selfmade, store bought, from a eating place, or of some different range and nothing beats these as the satisfactory Snickerdoodles recipe on the planet. They’re reliable, usually transforming into tender, buttery, chewy, and perfectly paired with a tall glass of milk. They are continually a fave in cookie exchanges and dessert bars.

BEST SNICKERDOODLES RECIPE

Ingredients

  • 2 & 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup butter, softened I use salted
  • 2 cups white sugar, divided
  • 2 large eggs
  • 2 tsp. cinnamon

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Sift together flour, baking powder, and salt; set aside.
  3. Cream together the butter and 1 & 1/2 cups sugar until pale yellow, about 2-3 minutes.
  4. Mix in eggs until well combined.
  5. Add the flour mixture, 1/2 cup at a time, until the dough comes together.
  6. In a separate, small bowl, combine 1/2 cup sugar and cinnamon together.
  7. Shape dough into about 1-3/4 inch balls and roll the balls in the cinnamon sugar.
  8. Space the balls about 3 inches apart on an ungreased baking sheet.
  9. Bake for 9-10 minutes. (Oven temperatures may vary. Cooking time may be more or less.)

BAKED TOMATOES WITH MOZZARELLA AND PARMESAN

July 05, 2019
Baked Tomatoes are a wonderful quick and first-rate smooth side dish or appetizer for any event! Those tacky Baked Tomatoes with Mozzarella and Parmesan cheese are so simple but exceedingly delicious. They may be constantly a hit while we make them and get eaten proper away. These Baked Parmesan Tomatoes are just too tasty and fresh. 

Baked Tomatoes with Mozzarella and Parmesan are the perfect appetizer or side dish you may make. I really love the easy flavors of tomato, mozzarella, and basil.

BAKED TOMATOES WITH MOZZARELLA AND PARMESAN

These Baked Parmesan Tomatoes are just the factor to finish our meal! Just slice up a tomato, cover them with cheese, and dad them within the oven. Very quickly at these kinds of tasty little tomatoes are geared up for consuming.

These Baked Parmesan Tomatoes are simply too tasty! I’ll never get bored with the sparkling flavor of those easy ingredients. Mozzarella and Parmesan are the first-rate cheeses to feature to clean tomato, as it’s simply so classically Italian. And the Italians certain realize a way to make a easy but scrumptious dish!

BAKED TOMATOES WITH MOZZARELLA AND PARMESAN

INGREDIENTS

  • 4 roma tomatoes sliced
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded parmesan cheese
  • 1/2 cup fresh basil chopped
  • olive oil

INSTRUCTIONS

  1. Preheat oven to 400F
  2. Place tomato slices on a parchment lined baking sheet
  3. Top each tomato with a layer or parmesan and then a layer or mozzarella
  4. Sprinkle the chopped basil on top of each tomato
  5. Drizzle lightly with olive oil
  6. Bake for 8-10 minutes or until cheese is melted and bubbly
  7. Turn off oven and broil for 2-3 minutes to brown the cheese
  8. Serve immediately. Enjoy!

BUFFALO CHICKEN MAC AND CHEESE

July 04, 2019
This dish is the aggregate of two of our favorite matters on the earth. In each of our instances, but, we've got never certainly observed a recipe or version of this that we’ve actually loved. This recipe for Buffalo fowl Mac and Cheese is the answer to our prayers.

BUFFALO CHICKEN MAC AND CHEESE

A prime motive why we haven’t been able to locate one that we love, is this dish frequently has blue cheese in it, which neither folks are keen on. 

What we got here up with became perfectly cooked smooth elbow noodles and fowl portions blended with a sauce that has brilliant balance inclusive of tang, spice and creaminess – that's exactly what we’ve been seeking out! we will’t get sufficient of this Buffalo hen Mac and Cheese. we're sure you will experience this simply as plenty as we do – supply it a try!

BUFFALO CHICKEN MAC AND CHEESE

Ingredients

  • 2 Cups Cooked Elbow Noodles
  • 1 Cup Cooked, shredded chicken breast this can be bought precooked or you can boil your own chicken
  • 1 tbsp buffalo sauce
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese from a bag
  • 1/2 tsp minced garlic
  • salt and pepper to taste
  • 1 tbsp butter

Instructions

  1. Begin by putting a small saucepan on medium low heat.
  2. Add butter and melt - careful not to burn.
  3. Add minced garlic and cook until fragrant.
  4. Add whipping cream and bring to a low simmer.
  5. Slowly add cheddar cheese while consistently stirring. 
  6. Add buffalo sauce and stir.
  7. In a casserole dish, add elbow noodles and chicken.
  8. Poor over sauce and stir in.
  9. Top with additional cheddar cheese and drizzle with buffalo sauce.
  10. Bake in oven at 400 degrees F for 8 minutes.
  11. Enjoy!

PARMESAN CRUSTED CHICKEN

July 01, 2019
This Parmesan Crusted hen is an smooth meal idea. We use pounded thin fowl breasts, coat in a scrumptious Parmesan coating, and then fried to lead them to crispy. Upload this hen concept for your dinner this week.

I knew this hen breast recipe changed into going to be a favourite with my own family. They love crispy coated chicken. Each one in all them got here back for seconds. I am outstanding satisfied to have any other hen recipe to add into our dinner rotations.

PARMESAN CRUSTED CHICKEN

The breasts fried so flawlessly. They all kept their coating due to the fact I used to be careful to permit them to get cooked well earlier than trying to even peek at them. In case you try and peek and turn them too soon, the coating will no longer stick with your hen. Make sure to attend until you recognize the parm has had sufficient time to cook on to your hen.

This Parmesan Crusted hen calls for only some elements. It makes for a extremely good easy weeknight meal. Make sure to use shredded Parmesan cheese. Grated Parmesan will now not paintings. I used butter to coat my pan. The butter sincerely provides a great flavor to the chicken and allows it to cook so perfectly.

PARMESAN CRUSTED CHICKEN

Ingredients

  • 2 lb Boneless Skinless Chicken Breast
  • 1 Egg
  • 1 tbsp Water
  • 1 tsp minced Garlic
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 cup Shredded Parmesan Cheese
  • 4 tbsp Butter
  • 2 tbsp Olive Oil

Instructions

  1. Cut each breast in half and pound to about 1/2" thick.
  2. Beat egg and water in a shallow bowl until blended.
  3. Add garlic, salt and pepper and whisk to blend.
  4. Place parmesan in another shallow bowl.
  5. Dip each piece of chicken in egg mixture making sure to coat.
  6. Allow excess egg to drip off.
  7. Place in parmesan. Sprinkle more parmesan over top. Gently press, then turn and repeat on other side. Shake off excess. Repeat with remaining chicken.
  8. Place butter and oil in a large skillet over high heat.
  9. Place chicken and do not move until edges brown (so that cheese sticks to chicken, about 3 minutes).
  10. Lightly press with spatula then turn over and again do not move until browned.
  11. Lightly press with spatula and remove to serving plate.

GARLIC MUSHROOM AND BABY POTATOES

June 26, 2019
A buttery dish of pan-roasted Garlic Mushroom and baby Potatoes with herbs. So simple and very easy to make with elegant effects that make for a scrumptious side or appetizer.

This dish is pretty smooth to make, wholesome and is continually a large hit at dinners or any events.

GARLIC MUSHROOM AND BABY POTATOES

I used to make it with clean basil and rosemary from my herb lawn again in Germany but I haven’t were given the time but to make a lawn in our new place so I needed to use dried herbs. Use clean if you could even though as not anything beats the flavor and aroma of fresh herbs being roasted.

I generally boil the (whole) infant potatoes in water for a couple of minutes first with a touch soy sauce so the savory flavor can already seep in because it chefs. Do not overcook them to save you them from falling aside whilst you narrow them and at the same time as cooking them the second one time.

GARLIC MUSHROOM AND BABY POTATOES

Ingredients

  • 4 tablespoons butter or margarine
  • 1 head medium garlic
  • 2 cups baby potatoes
  • 2 cups champignons mushrooms - (fresh or canned)
  • 1 sprig fresh rosemary - (1/2 teaspoon if dried)
  • 1 tablespoon fresh basil - - chopped (1/2 teaspoon if dried)
  • 3 tablespoon soy sauce
  • salt and pepper

Instructions

  1. Wash potatoes very well and area them in a small pot. upload water sufficient to cover the pinnacle. Pour in 2 tablespoons of soy sauce.  
  2. Boil infant potatoes for 10-15 minutes or just until cooked. Do no longer overcook potatoes, take a look at by way of poking one with a toothpick. If it comes via effortlessly then it need to be completed.
  3. Reduce child potatoes in halves.
  4. In a pan or skillet, melt butter over medium warmth and saute garlic until smooth. 
  5. Upload potatoes and mushroom and cook till edges are browned.
  6. Add rosemary and basil and 1 tablespoon soy sauce and season with salt and pepper as wanted.
  7. Get rid of from pan and transfer to a serving dish. enjoy as a aspect to your favored fowl, beef or beef or as an appetizer.

Whole30 Steak Bites With Sweet Potatoes And Peppers

June 24, 2019
Those Whole30 steak bites with sweet potatoes and peppers are one-skillet marvel you’ll return to again and again! smooth, speedy, filling and nutritious, that is surely suitable actual food at it’s most scrumptious. 

Oh, hiya there Whole30 friends! And non-Whole30 pals! How about, howdy there pals who love actual food that’s speedy, clean, healthful and loaded with flavor?? Yep – that works, due to the fact that’s exactly what we’re serving up these days.

Whole30 Steak Bites With Sweet Potatoes And Peppers

These Whole30 steak bites are taste-stuffed, nutrient dense, and finger-licking scrumptious. With sweet potatoes, bell peppers, and a big pop of cilantro, that is a fast and filling weeknight dinner recipe that everybody will love.

Whole30 steak bites with candy potatoes and peppers require one pan and are prepared in under 45 minutes. Whole30 or no longer, this is a own family friendly recipe you’ll go back to over and over!

Whole30 Steak Bites With Sweet Potatoes And Peppers

Ingredients

  • 1 large sweet potato (about 12 ounces) diced into 1" pieces
  • 1 tsp sea or kosher salt
  • 1 lb flat iron steak diced into 1" pieces
  • 3 tbsp olive oil divided
  • 2 cloves garlic minced
  • 2 bell peppers seeded and diced into 1" pieces
  • 4 green onions thinly sliced
  • 2 tbsp coconut aminos
  • 2 tsp cracked black pepper
  • 2 tbsp fresh chopped cilantro

Instructions

  1. Region the diced candy potatoes into a microwave secure bowl, then sprinkle with 1 teaspoon salt. cover with a plate and microwave on excessive until simply slightly gentle, four-6 mins. Stir once halfway thru. The potatoes are ready while you could piece one with the top of a knife and meet just a bit of resistance. Take care not to overcook at this degree or they may turn out comfortable later.
  2. Heat a 12” skillet over high heat. add 2 tablespoons olive oil and warmth until shimmering. add the steak in a single layer. cook dinner, turning every  mins, until the portions are browned and the middle is medium, about 10 mins. remove the steak from the skillet the use of a slotted spoon and set apart onto a plate. 
  3. Add the 0.33 tablespoon olive oil to the skillet. upload the sweet potatoes, toss to coat within the fats and prepare dinner till browned, stirring occasionally, until browned, 3-four minutes.
  4. Make a well inside the center of the pan and upload the garlic. Sautee, stirring occasionally, till fragrant, about 1 minute.
  5. Add the bell pepper and scallions and toss with the potatoes. Sautee, stirring every now and then, until the peppers are bite gentle, 3-four minutes. 
  6. Add the steak and juices returned to the pan along side the coconut aminos. Toss all components and prepare dinner an additional 1- 2 mins till the liquid has evaporated.
  7. Upload the pepper and cilantro, toss, and take away from heat. portion onto plates, top with additional sparkling cilantro if favored, and serve straight away.

CINNAMON ROLL BITES RECIPE

June 20, 2019
Gooey Cinnamon Roll Bites give you all of the wonderful taste of a cinnamon roll without all of the work!

They are a top notch assist at times. Especially, when it comes to cinnamon rolls.

CINNAMON ROLL BITES RECIPE

But, as a whole lot as we love them, every so often, we (my youngsters good enough, me too) want something cinnamon roll-y however, do now not want to take too much time to make.

Enter these tasty little cinnamon roll bites. They are a scrumptious, little deal with if you want something sweet for breakfast or even dessert.

CINNAMON ROLL BITES RECIPE

Ingredients

  • 1- 12 oz package, refrigerator biscuits
  • 3 TBSP butter, melted
  • 1 tsp ground cinnamon
  • 1/2 cup brown sugar

FOR GLAZE:

  • 1 cup powdered sugar
  • 2 TBSP butter, melted
  • 1 TBSP vanilla
  • 1-2 TBSP milk

Instructions

  1. Preheat oven to 350 stages. Grease an eight x eight baking pan.
  2. Reduce each biscuit into four pieces. Set aside.
  3. In a blending bowl, mix together brown sugar and cinnamon. add biscuit pieces and toss to coat.
  4. Unfold out pieces calmly into baking pan and drizzle pinnacle with melted butter.
  5. Bake 20-25 mins till baked through.

FOR GLAZE:
  1. Whisk glaze elements till smooth. Drizzle over heat biscuits.

CREAM CHEESE CHICKEN ENCHILADAS

June 11, 2019
These Cream Cheese bird Enchiladas are critically the best, maximum creamy hen enchiladas ever. The cheesy white enchilada sauce is to die for! if you’re thinking the way to make enchiladas, come do this easy chicken enchilada recipe!

An enchilada is a rolled tortilla with a filling (commonly meat) then crowned with a sauce and baked. these Cream Cheese hen Enchiladas are packed with creamy cream cheese hen, tomatoes, inexperienced chiles, and then topped with a creamy, cheesy white enchilada sauce.

CREAM CHEESE CHICKEN ENCHILADAS

Combine the chicken, cream cheese, tomatoes and inexperienced chiles, then spoon 2-three tablespoons down the middle of a tortilla. Roll the tortillas up and place seam aspect down in a lightly greased nine×thirteen baking dish.

Top the tortillas with Monterey Jack cheese, then drizzle with heavy cream. cowl with foil and bake at 350 tiers F for half-hour. Take off foil and prepare dinner for some other 15 minutes, or till the top is golden brown.

CREAM CHEESE CHICKEN ENCHILADAS

Ingredients

  • 1 (10 oz) can Rotel tomatoes and green chilies, drained
  • 1 (8 oz) package cream cheese, softened
  • 2 cups cooked chicken, chopped or shredded
  • 8 (8-inch) flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 2 cups whipping cream

Instructions

  1. Preheat oven to 350. Spray 9×thirteen baking dish with Pam.
  2. Upload Rotel and cream cheese to a massive skillet over medium warmth and stir till very well mixed and cheese is melted. Stir in fowl.
  3. Spoon 2-three tablespoons of chicken aggregate down middle of every tortilla. Roll up tortillas and place seam aspect down in a gently greased nine×thirteen baking dish. Sprinkle with Monterey Jack cheese, and generously drizzle with whipping cream.
  4. Cowl with foil and bake at 350 ranges for 30 min. Take off foil and prepare dinner for some other 15 mins, or until top is golden brown.

CARNE GUISADA RECIPE

June 10, 2019
Carne Guisada with gentle red meat slices and potatoes braised in tomatoes for an easy weeknight dinner. It’s hearty, tasty and remarkable with rice!

CARNE GUISADA RECIPE

Just like the picadillo soup from a few days in the past, the base for this ginisang baka is the holy trinity of Filipino flavors which are onions, garlic, and tomatoes. As it's far, but, my take on a Mexican dish, this pork stew has formidable, highly spiced flavors from the addition of jalapeno peppers.

Give this clean yet flavorful Mexican-style braised pork for dinner tonight. It’s delicious served with rice however is simply as superb sandwiched among warm tortillas. Enjoy!

CARNE GUISADA RECIPE

Ingredients

  • 1 tablespoon oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic
  • 2 pounds chuck steak, sliced thinly
  • 3 large Roma tomatoes, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 cup water or beef broth
  • 2 medium potatoes, peeled and cubed
  • salt and pepper to taste

Instructions

  1. In a dutch oven or wide skillet over medium warmth, heat oil.
  2. Upload onions and garlic and prepare dinner till softened.
  3. Add pork and cook till lightly browned.
  4. Add tomatoes and cook dinner, mashing with the lower back of a spoon, until softened and release juice.
  5. Upload water or broth. convey to a boil, skimming scum that floats on pinnacle.
  6. Upload chili peppers.
  7. Decrease warmness, cover, and simmer for about 40 to 50 minutes or till beef is tender.
  8. Upload potatoes and cook for approximately eight to ten minutes or until smooth and sauce is decreased and thickened.
  9. Season with salt and pepper to flavor. Serve hot.

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