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.

Featured Post

BBQ PINEAPPLE CHICKEN SANDWICHES

These tasty BBQ Pineapple Chicken Sandwiches area unit simply another good way to get pleasure from BBQ Pineapple chicken! I created th...