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

CREAM CHEESE CHICKEN ENCHILADAS

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

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.

CHICKEN CAESAR PASTA SALAD

Who knew you could combine your favorite facet salad with a a bit of pasta, and make a bit of kitchen magic like this chicken Caesar Pasta Salad. It’s quick, easy, and so darn tasty. It’s a perfect own family supper aspect dish, or an equally yummy lighter meal option.

Now and again, I think my youngsters ought to locate me a real drag. I mean, they love carbohydrates sooooo a good deal. Why must they be pressured to go through through a salad?

CHICKEN CAESAR PASTA SALAD

So- I discover a way to get those greens in. i am getting at the back of their defenses and hit them in which it hurts.

This chicken Caesar Pasta Salad recipe is a stunning pairing of pasta and salad that they could’t resist. the name of the game ingredient? Sir Francis Bacon! They see the greens, they recognise they’re good for them. They understand they need to at least try to face up to, however their give up is inevitable. This dish is just too tasty.

CHICKEN CAESAR PASTA SALAD

Ingredients

  • 1 cup dry pasta cooked according to package directions
  • 6 slices thick cut bacon; cooked crisp and crumbled
  • 1 tbsp bacon grease
  • 1 cup cooked rotisserie chicken roughly chopped
  • 1/4 cup red onion thinly sliced
  • 1/2 cup shredded Parmesan cheese
  • 2 cups chopped romaine or green leaf, lettuce
  • salt & pepper to taste
  • 1/2 cup Caesar dressing or more to taste
  • 1 cup croutons optional

Instructions

  1. Prepare dinner pasta in keeping with package deal instructions. Drain, run underneath bloodless water to stop cooking, and set apart.
  2. Cook dinner publisher 1st baron verulam, booking 1 tbsp of the grease/drippings.
  3. Switch cooled pasta to a bowl and toss with the Francis Bacon drippings* until calmly blended.
  4. Add in all other components and stir very well till evenly mixed.
  5. Upload in greater dressing if vital, to taste, and again toss everything to evenly coat.
  6. Serve at once.

WEEKNIGHT CABBAGE ROLLS

Stuffed cabbage is a comforting wintry weather dish that still makes a complete meal. The traditional coaching of a savory meat-and-rice filling rolled up in soft cabbage that’s gradual-baked in a candy-sour tomato sauce is a hard work of love.

To make this dish greater weeknight-pleasant, we make those at the stovetop in just one skillet, from start to complete. you may have all the equal pleasure in a fragment of the time.

WEEKNIGHT CABBAGE ROLLS

Conventional stuffed cabbage is made by way of making a candy-and-sour tomato sauce at the stovetop after which shifting the sauce into a baking dish with the crammed cabbage. the whole lot is baked inside the oven and commonly takes close to an hour. to speed matters up here, we make the sauce in a skillet, add the crammed cabbage rolls proper into the pan, and simmer it blanketed so it takes simplest approximately 35 minutes as a substitute.

Savoy cabbage, with its candy and tender leaves, wilts down with a brief blanch in boiling water and is right for filled cabbage. Get a big head to make certain the leaves are big enough for stuffing. you could use the remaining cabbage in a stir-fry or slaw later.

WEEKNIGHT CABBAGE ROLLS

INGREDIENTS
For the cabbage and sauce:

  • 1 large head Savoy cabbage (about 2 1/4 pounds), including outer leaves
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 (28-ounce) can crushed tomatoes and their juices
  • 2 tablespoons apple cider vinegar
  • 1/4 cup raisins (optional)
  • 3 tablespoons packed light brown sugar
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the filling:

  • 1/3 cup uncooked long-grain white rice
  • 1 large egg
  • 1/4 cup finely chopped yellow onion
  • 1 clove garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound ground beef

INSTRUCTIONS

  1. Prep the cabbage: bring a massive pot of salted water to a boil. in the meantime, cast off 10 to 12 entire outer leaves from the cabbage by way of slicing them off the middle. (Reserve the ultimate cabbage for every other use.) upload the leaves to the boiling water and blanch till wilted, approximately 2 minutes. Drain and switch the leaves to a paper towel-coated baking sheet; set apart.
  2. Make the sauce: warmth the oil in a huge frying pan over medium warmness till shimmering. add the onion and prepare dinner, stirring once in a while, till softened, approximately 8 mins. add the tomatoes, vinegar, raisins if using, brown sugar, salt, and pepper and simmer, stirring from time to time, till the flavors meld, about 15 mins. in the meantime, make the filling and stuff the cabbage.
  3. Make the filling: region all of the components besides the beef in a medium bowl and stir to combine. upload the red meat and gently mix it in, ensuring now not to compact the beef. Divide the combination into 8 quantities (about scant 1/three cup each), then shape every element into a ball.working with one leaf at a time, location a ball at the center of the leaf. Fold inside the aspects of the leaf tightly over the filling, absolutely overlaying the filling. location seam-aspect down on a baking sheet or large plate. Repeat with the ultimate leaves, overlapping 2 leaves as wished if they may be too small (you may now not use all the leaves).when the sauce is prepared, location the filled cabbage seam-side down in unmarried layer within the sauce. Spoon some of the sauce over the pinnacle of the crammed cabbage in order that they may be protected. cover and simmer over medium-low heat undisturbed till the rice within the filling is cooked via, approximately 35 minutes.

CHICKEN STROGANOFF RECIPE

This own family favored hearty chicken stroganoff is made in one pot and geared up in half-hour, which makes it a perfect busy weeknight meal!

All and sundry has heard of pork stroganoff, however this bird model is every bit as hearty and comforting!  Plus, the egg noodles cook dinner right in the equal pot, to make this a one pot, 30 minute meal!

CHICKEN STROGANOFF RECIPE

You guys.  I experience like I hit the mother load with this dish.  All those conventional stroganoff flavors, with lean fowl breast, made in a single pan, and equipped in just half-hour!  i like dishes like this… they’re so best for a busy weeknight!  however you realize, this dish is tasty enough, you can easily serve it to extended own family.

At the start a Russian dish, stroganoff is traditionally made with sliced pork cooked with mushrooms in a creamy sauce made with some tang from sour cream.  i like the beef version, but we adore this hen variation simply as tons!  It’s greater budget-pleasant, nonetheless each bit as savory and creamy, plus it’s made in a single pot.

CHICKEN STROGANOFF RECIPE

INGREDIENTS

  • 2 1/2 cups reduced sodium chicken stock divided
  • 1 Tbsp all purpose flour
  • 3 Tbsp olive oil divided
  • 1 lb. chicken breasts, cut into approximately 1 inch pieces
  • 1 tsp kosher salt divided
  • 3/4 tsp black pepper, divided
  • 12 oz cremini mushrooms, sliced
  • 1/2 yellow onion, finely chopped
  • 1/2 tsp paprika
  • 1/4 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1/8 tsp red pepper flakes
  • 3-4 cloves garlic, minced
  • 1/2 cup dry white wine (I used a chardonnay)
  • 6 oz uncooked extra wide egg noodles
  • 3 - 4 Tbsp sour cream (more can be used if you want)
  • 1 tsp whole-grain or dijon mustard
  • chopped fresh parsley, for garnish
  • extra black pepper, for garnish

INSTRUCTIONS

  1. In a small bowl, upload all cause flour and 1 Tbsp chook stock and whisk to mix.  Set apart.
  2. To a big dutch oven or deep bottomed skillet, upload 1 half of Tbsp of olive oil and warmth over med-high.  upload fowl portions to pan, upload 1/4 tsp each kosher salt and black pepper.  cook dinner 5 minutes, till golden brown and cooked through.  dispose of to a plate.
  3. Add remaining 1 half of Tbsp of oil to the pan and upload sliced mushrooms and onion.  upload ultimate 1/2 tsp black pepper, paprika, dried thyme, oregano, and pink pepper flakes.  cook mushrooms approximately 6-7 mins, until cooked and barely golden.  upload garlic and cook 30 seconds, stirring regularly so it would not burn.
  4. Pour in wine, scraping the lowest of the pan with a wood spoon to loosen any browned bits of flavor.  cook wine approximately 2 minutes, or until reduced with the aid of about half.
  5. Stir in final hen inventory and bring to a simmer.  once simmering, upload ultimate three/4 tsp salt and egg noodles, stir and cook dinner, exposed, eight minutes or until cooked.  Stir from time to time because the noodles are cooking to save you sticking.
  6. Pour in fowl inventory/flour mixture, stir and prepare dinner 1 minute.
  7. Flip off the heat.  upload in cooked chook, bitter cream and mustard.
  8. Sprinkle with chopped parsley and serve.

QUICK AND EASY MEXICAN PIZZAS

Crunchy, cheesy and loaded with delicious components, these Mexican pizzas are a short and smooth dinner idea!

Those delicious cheesy pizzas are so fun! I started out with the aid of making the equal ground red meat recipe i exploit for my favorite tacos. Then I fried the tortillas in a bit of oil (they get definitely crisp and live crisp, you may bake them too but it’s not pretty the identical) and patted them dry with a paper towel. 

QUICK AND EASY MEXICAN PIZZAS

Subsequent it changed into time to layer. First became a layer of refried beans, then floor red meat, then a second tortilla, then enchilada sauce, then all the toppings like tomatoes, cheese and inexperienced onions (we even delivered sliced olives to a few too).

Pop them underneath the broiler for a couple of minutes until they get excellent and bubbly on pinnacle, after which revel in them instantly from the oven. You want to devour them while they’re nonetheless quite hot. The longer they take a seat, the softer they’ll get, and you need your tortillas to be fine and crunchy, so gobble them up speedy!

QUICK AND EASY MEXICAN PIZZAS

Ingredients

  • 1 lb. ground beef
  • 1 packet taco seasoning OR my homemade recipe
  • 2 tbsp. vegetable or canola oil
  • 8 soft taco flour tortillas
  • 1 (15 oz.) can refried beans
  • ⅔ c. red enchilada sauce
  • 2 small tomatoes, diced,
  • 1 small block (8 oz.) colby jack cheese
  • 3 green onions, sliced
  • Optional Toppings:
  • Sliced olives
  • Green chilies
  • Minced cilantro

Instructions

  1. In a large skillet set over medium warmth, brown red meat and season.
  2. Meanwhile in a small skillet set over medium-excessive heat, upload the oil. Fry the flour tortillas simply until golden brown, transfer to a paper towel coated plate.
  3. Region 4 tortillas on a coated baking sheet. unfold tops with a layer of refried beans, then upload the taco meat. area the final tortillas over pinnacle, then spread with enchilada sauce and top with tomatoes, cheese, green onions (olives and green chilies if desired).
  4. Region into the oven and broil until the cheese is bubbly and begins to brown. do away with and garnish with cilantro, if preferred. Serve warm.

CHEESY GROUND BEEF QUESADILLAS

I've yet to satisfy a mixture of ground pork and cheese that doesn’t make the people I stay with extremely happy.  they're common in that appreciate, I understand, which is why tucked amidst the salad recipes and salmon dishes, definitely, permit’s hear it for floor red meat.  And cheese.

And here, tortillas!  but look, additionally spinach or kale!  A leafy inexperienced can assist validate/justify a variety of cheese, says me.  you may use floor beef or ground turkey instead of floor pork, if you want, as well.

CHEESY GROUND BEEF QUESADILLAS

In this recipe, the guidelines say to make one quesadilla at a time, which, if you are new to the quesadilla making enterprise, is the easiest way to get comfortable assembling and flipping them.  

Use any delicious melty cheeses you like I picked cheddar and harvarti, however a Mexican blend is splendid, a blend of two other cheeses (or more), or only a single cheese, be it havarti, cheddar, provolone, gouda, Montery Jack, mozzarella, and so on.

CHEESY GROUND BEEF QUESADILLAS

Ingredients

  • 1 pound ground beef
  • 1 tablespoon vegetable or olive oil
  • 1 cup chopped onion
  • Kosher salt and freshly ground pepper to taste
  • 3 tablespoons tomato paste
  • 1 cup roughly chopped spinach or baby kale
  • ½ teaspoon minced garlic
  • 1 teaspoon chili powder
  • 2 tablespoons minced fresh cilantro (optional)
  • 4 teaspoons unsalted butter, divided
  • 8 8-inch flour tortillas
  • 1 cup shredded sharp cheddar
  • 1 cup shredded havarti
  • Guacamole, sour cream, salsa and lime wedges to serve

Instructions

  1. Warmness a big skillet over medium high warmness, and brown the red meat, breaking it up with a spoon till it's miles all browned and crumbly, approximately 5 mins. flip it into a colander to empty, and carefully wipe out the skillet.
  2. The best cheesy floor red meat Quesadillas: like the best bar food in the international, but proper right here in your own kitchen.
  3. Return the skillet to medium warmth and upload the vegetable or olive oil. add the onion, season with salt and pepper, and sauté for 3 minutes until the onion starts to melt. add the tomato paste, spinach, garlic and chili powder and stir for another minute till the spinach is wilted and the whole lot is well blended. go back the beef to the skillet and stir until the whole lot is blended. Stir inside the cilantro if the usage of, turn the combination into a bowl, and wash and dry the skillet (or grasp a new skillet).
  4. The pleasant tacky floor pork Quesadillas: like the first-rate bar food in the global, but proper here for your very own kitchen.
  5. Combine the cheddar and havarti in a bowl. place the skillet over medium warmth and add a half of teaspoon of butter. region a tortilla within the pan. Sprinkle 2 tablespoons of the cheese combination over half of of the quesadilla, and distribute 1/eight of the beef aggregate over the cheese. pinnacle that with any other 2 tablespoons of the shredded cheese. flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes till the lowest is golden and the cheese has commenced to soften, then use a spatula to flip the half of-moon quesadilla, and maintain to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to three minutes.
  6. The first-rate cheesy ground red meat Quesadillas: like the first-rate bar meals inside the global, however right here to your own kitchen.
  7. Do away with the quesadilla to a cutting board and allow the quesadilla sit down for a minute earlier than you slice into 2 or three wedges. Repeat until all of the quesadillas are cooked. Serve with guacamole, salsa, sour cream and lime wedges.

CROCKPOT CHEESY POTATOES

Smooth, tacky and a circle of relatives preferred these Crockpot tacky Potatoes are a no-fail recipe this is ideal for dinnertime, potlucks or while you’re in a hurry and want to repair it and overlook it.

Who doesn’t love tacky potatoes, or potatoes also called “funeral potatoes”? This recipe has constantly been one in all my households most beloved recipes and one in all my kids most asked for.

Crockpot Cheesy Potatoes

Simplicity is what we are looking at nowadays and in the summertime, properly technically all yr spherical we like our crockpot and crockpot recipes are ones we make possibly greater regularly than some thing else.

We adore meals that we can simply throw in something, set the temp and forget about approximately it until it’s carried out. This tacky potato recipe is the best one to do this with!

Crockpot Cheesy Potatoes

Ingredients

  • 1 32 oz bag frozen diced potatoes
  • 1 medium onion diced
  • 1 cup sour cream
  • 1 10.5 oz can cream of chicken soup
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper
  • 4 Tbs butter melted
  • 2 1/2 cup shredded cheddar cheese

Instructions

  1. In crockpot add your potatoes, onions, sour cream, soup, garlic powder, onion powder, salt, pepper, butter and 1 half of cup shredded cheese.
  2. Vicinity lid on and prepare dinner on low for 4 hours.
  3. Eliminate lid and sprinkle with ultimate cup of cheese and cowl once more for about 15 mins until cheese is melted.

AVOCADO CHICKEN SALAD RECIPE

Don’t want to bore you with what I ate the alternative day, but I made a healthy low-carb avocado bird salad for lunch that would additionally be smooth to meal prep.

Don’t be fooled, that is a salad, but it’s not one of those facet dish matters. It’s a meal. I still felt mild and alive after, as it’s a salad, but it become brilliant enjoyable.

AVOCADO CHICKEN SALAD RECIPE

So what you want to do here with the hen: you basically put together a chicken breast your preferred manner. both in a pan with some herbs and garlic or just boil in case you’re feeling lazy (it’s healthier, however I in my view wouldn’t really experience the bird that a whole lot). some thing you commonly do with a bird breast.

Whilst you’ve arranged the whole thing, prepare the dressing. I used olive oil, lemon juice and minced garlic (passionate about garlic right now, making all and sundry around me happy). I also delivered some toasted sesame oil, due to the fact i really like the taste. but it’s non-obligatory in case you don’t have it. something else you could do is toast sesame seeds and sprinkle over the salad – so good!

AVOCADO CHICKEN SALAD RECIPE

Ingredients

  • 4 oz /100g chicken breast, cooked
  • 1/2 avocado, large
  • 1 egg, hard-boiled
  • 1/3 cup tomatoes
  • handful spinach
  • 5 olives, chopped
  • 1-2 scallions, thinly chopped
  • 1 cucumber, chopped

Dressing & Additions

  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 Tbsp lemon juice
  • 1 tsp sesame oil (optional)
  • black pepper
  • salt to taste

Instructions

  1. Arranging the bowl: begin with a mattress of spinach, then arrange tomatoes, avocado, cucumber, olives, chicken, egg, sprinkle chopped scallions, upload freshly ground black pepper.
  2. Put together the dressing: blend olive oil, minced garlic, lemon juice and toasted sesame oil (elective) and upload to the salad, combining everything collectively. when you’ve blended the whole thing upload salt to flavor.

EASY CHICKEN BREAST RECIPE

This clean bird breast recipe makes a brief and delicious dinner for the entire family. The hen is moist and flavorful and for the ones following a keto weight loss program, it’s a low carb hen recipe as well. Made in a skillet, it starts on the range pinnacle and finishes inside the oven. just one pan makes cleanup a breeze.

You can bake the whole dish however i've discovered that searing the chicken on the range pinnacle locks inside the juices higher.

EASY CHICKEN BREAST RECIPE

You can cook fowl breast some of special approaches. The quality manner to cook hen breast (if you can’t grill it) is to fry it in butter in a cast iron skillet on the stove top. Butter offers any sort of meat the absolute great taste. you may use other high warmth appropriate oils as well – coconut oil, grapeseed oil, etc.

However you may just bake bird breast as properly even though I extraordinarily recommend a marinade if you need to cook it that way. Baked hen tends to be dry and flavorless without a marinade. You do some thing as simple as olive oil and some herbs or do some thing a bit fancier.

EASY CHICKEN BREAST RECIPE

Ingredients

  • 6 boneless skinless chicken breasts
  • 6 pieces of cooked bacon
  • 2 cups shredded cheddar cheese
  • 4 tbsp salted butter
  • salt
  • pepper
  • onion powder
  • 3/4 cup sour cream approximately
  • 4 green onions or a a handful of fresh chives

Instructions

  1. If you have not cooked the Viscount St. Albans, fry or bake it till nearly all the way cooked and reduce into 1/2 inch pieces.
  2. Preheat oven to 400 levels F
  3. Season every chook breast on both sides with salt, pepper and onion powder to taste.
  4. In a huge solid iron pan (12-inch need to paintings) warmth butter over medium high warmth until it melts.
  5. Add chook breast to pan and fry for 10-15 mins on each facet or till inner temperature reaches 155-160 tiers.
  6. Get rid of pan from head and divide cheese evenly across the 6 portions of bird.
  7. Vicinity pan directly into oven an bake for 5-10 minutes or till cheese is sort of melted.
  8. Add 1st baron beaverbrook to each piece of bird and bake for a further five mins.
  9. Serve crowned with your favored loaded toppings including sour cream and inexperienced onions or chives.

SPINACH BERRY SALAD WITH CREAMY STRAWBERRY POPPY SEED DRESSING

This Berry Salad is summer season in a bowl.  It’s bright and refreshing, calls for hardly ever any slicing and all of the ingredients may be prepped beforehand of time for an smooth, strain-loose potluck salad aspect.  you can personalize the Berry Salad with your preferred substances or some thing you have got in your lawn!

This isn’t just any Berry Salad, this Berry Salad recipe is is loaded with candied pistachios, creamy feta and a silky Strawberry Poppy Seed Dressing!  due to the fact in my view, each salad desires cheese and nuts and the fine dressing with a purpose to be remarkable.   And we only aim for notable here at Carlsbad Cravings. 

SPINACH BERRY SALAD WITH CREAMY STRAWBERRY POPPY SEED DRESSING

The salted, roasted, candied pistachios and the creamy, salty feta are the crowning jewels in the Berry Salad that perfectly balance the the sweet enveloping Creamy Strawberry Poppy Seed Dressing.   i take advantage of my five Minute Caramelized Nuts Recipe for the caramelized pistachios-  so you guessed it they most effective take five mins and are so well worth it. 

You can alternative the pistachios for caramelized almonds or walnuts as properly.  if you are going for walks short on time, you may pass the caramelizing of the nuts altogether and just use simple nuts however you'll also be skipping out on a few serious YUM.  you may additionally prep the nuts days in advance so that you could have all of them equipped to go and are by no means tempted to skip this crowning jewel.

SPINACH BERRY SALAD WITH CREAMY STRAWBERRY POPPY SEED DRESSING

INGREDIENTS
Berry Spinach Salad

  • 10 cups baby spinach leaves
  • 1/2 cup strawberries sliced
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 red onion thinly sliced then quartered
  • 1 sweet apple chopped or thinly sliced
  • 1 Kiwi peeled, sliced and quartered (optional)

Creamy Strawberry Poppy Seed Dressing

  • 5.3 oz container strawberry yogurt
  • 1/4 cup mayonnaise
  • 2 Tbsps sour cream
  • 2 Tbsps milk
  • 3 Tbsps sugar
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp poppy seeds
  • 1 Tbsp sesame seeds
  • 1/2 tsp dry minced onion flakes (optional)

Garnishes

  • 1/2 Recipe Caramelized roasted and salted pistachios
  • 1/3 cup feta cheese crumbles

INSTRUCTIONS

  1. Caramelize pistachios in step with directions. Set apart.
  2. Add all of the Strawberry Poppy Seed Dressing ingredients (except the poppy seeds and sesame seeds) in your blender; combo till easy. upload poppy seeds and sesame seeds and pulse till combined. For a tangier dressing, upload greater vinegar, for sweeter, add greater sugar. upload additional milk to skinny if preferred. keep within the fridge while you put together salad.
  3. Integrate Spinach Salad ingredients in a massive bowl and toss to mix. If serving entire salad at once, drizzle with favored amount of dressing and toss to coat. If there is probably leftovers, drizzle dressing on character salad servings. Season with freshly ground salt and pepper to taste.

QUINOA WITH CORN AND SCALLIONS

I had by no means in reality understood the hype around the whole grain and brushed past it at my neighborhood grocery store searching for brown rice, whole wheat pasta, oatmeal, or, who am I kidding here, Cheez-Its.

QUINOA WITH CORN AND SCALLIONS

It was truely my older sister who brought me to the pinhead-sized grain, and that i’ve been hooked ever due to the fact.
despite the fact that she makes use of it in area of pasta to pair together with her home made arrabiata sauce, i found a summer time-pleasant take offering clean corn, chopped scallions and a short-restore honey butter dressing. It’s fresh, easy and tough to paste to just one serving. And cooking quinoa is less complicated than you would possibly think! 

Even as you get that pot of water boiling, stay up to date with only a few notes on what’s being served up next on.

QUINOA WITH CORN AND SCALLIONS

INGREDIENTS

  • 4 ears corn, shucked
  • 1 tablespoon grated fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 cup unsalted butter, melted
  • 1 Tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups uncooked quinoa
  • 4 scallions, chopped

INSTRUCTIONS

  1. Place the corn in a big pot and fill it with sufficient water to cowl the corn. cowl the pot and produce it to a boil. As quickly because the water comes to a boil, flip off the warmth and let the pot stand, covered, for five minutes.
  2. Put off the corn from the pot and let it cool on a cutting board till it is smooth to deal with. Then, using a sharp knife, reduce the kernels off the cob.
  3. Put together the dressing by whisking together the lemon zest, lemon juice, melted butter, honey, salt and pepper in a huge bowl.
  4. Rinse the raw quinoa in a sieve below bloodless water until the water runs clear.
  5. Cook the quinoa in a pot of of boiling salted water in step with the package deal guidelines.
  6. Upload the quinoa, corn kernels and chopped scallions to the bowl with the dressing and toss till it is flippantly lined. Season with salt and pepper and serve.

ONE POT THAI QUINOA BOWL WITH CHICKEN AND SPICY PEANUT SAUCE

A healthful and filling, one pot thai quinoa bowl filled with crunchy veggies and drizzled with a spicy and addicting peanut sauce!

I am trying to get my fill of greens, entire grains and lean proteins before my greens are soaking wet in brown sugar, bourbon glazed turkey and butter smothered Hawaiian rolls.

ONE POT THAI QUINOA BOWL WITH CHICKEN AND SPICY PEANUT SAUCE

With one pot, some chopped vegetables, an addicting peanut sauce, this Thai Quinoa Bowl instantly becomes a wholesome dish due to the quinoa. Bam! similar to that.

The peanut sauce virtually helps to tie this entire dish collectively, so I surprisingly advocate serving a bit of sauce on the side! because no longer always less is extra!

ONE POT THAI QUINOA BOWL WITH CHICKEN AND SPICY PEANUT SAUCE

Ingredients

  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 3 garlic cloves, minced
  • 2 cups broccoli, chopped
  • 2 cups sliced red cabbage
  • 2 cups julienned carrots
  • 1 cup uncooked quinoa, rinsed and drained
  • 2 1/2 cups chicken stock
  • 2 teaspoon ground ginger
  • 1 1/2 teaspoon sea salt
  • 1 1/2 teaspoon pepper
  • 2 cups frozen edamame, thawed
  • 2 cups precooked, chopped chicken

Peanut sauce:

  • 1/4 cup peanut butter
  • 3 tablespoon water
  • 3 tablespoon rice vinegar
  • 1 tablespoon gluten free soy sauce
  • 1 tablespoon honey
  • 1/8 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground ginger

For garnish:

  • handful cilantro
  • 1/4 cup chopped peanuts

Instructions
Quinoa bowl:

  1. In a huge skillet, warmth olive oil over medium warmth. upload the red onion and sauté for 4-5 minutes, or until tender. add the minced garlic, and prepare dinner 30 seconds or until aromatic.
  2. Upload the broccoli, crimson cabbage and carrots. stir and cook 1 minute.
  3. Add the quinoa, chicken inventory, ginger, salt and pepper. stir nicely. cowl and prepare dinner for 20 mins.
  4. Do away with lid and fluff. add the edamame and fowl. stir in and permit cook 1 - 2 mins, or till hen is heated via.
To make the peanut sauce:
  1. Even as quinoa cooks, mix all of the elements for the sauce and stir well until absolutely easy.
To serve:
  1. In a bowl, upload the quinoa aggregate, pinnacle with peanut sauce, cilantro, and peanuts.

RAINBOW POWER KALE SALAD WITH PEANUT DIJON DRESSING

This colourful and nutrient-dense kale power salad is the precise make beforehand meal! filled with crunchy veggies and a peanut dijon dressing!

I'm so ecstatic about this salad. the colours. The flavors. the whole thing! Did I point out the colours?

RAINBOW POWER KALE SALAD WITH PEANUT DIJON DRESSING

I had copious amounts of kale, pink peppers, red cabbage and carrots mendacity around. in place of locating character recipes to use them for, I threw all of them together as i've been yearning huge, colorful salads currently.  frequently for nutritious. 

This Kale strength Salad is complete of nutrients and sufficient to preserve you on target throughout the week. The chickpeas keep you full for hours and all the greens ensure you're nicely on your manner to filling your 2 half of cups of vegetables according to day! Plus the chopped peanuts on pinnacle add that crunch we all love.

RAINBOW POWER KALE SALAD WITH PEANUT DIJON DRESSING

Ingredients
Salad:

  • 1 large bunch kale, finely chopped
  • 1 red bell pepper, diced
  • 1 1/2 cups julienned carrots
  • 1/2 head purple cabbage, sliced
  • 2 cups finely chopped broccoli florets
  • 1 (14.5 ounce) can chickpeas, drained & rinsed
  • 3/4 cup peanuts

Dressing:

  • 2 tablespoons peanut butter
  • 1 tablespoon olive oil
  • 1/2 lime, juiced
  • 3 tablespoons water
  • 1 tablespoon dijon mustard
  • 1/2 tablespoon maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoon garlic

Instructions
Salad:

  1. Toss all kale, red bell pepper, carrots, cabbage, broccoli and chickpeas collectively in a large bowl. Set apart.

Dressing:

  1. In a small blender, prepare the dressing.
  2. while geared up to serve, upload 2 tablespoons, according to serving, over the salad and toss. top with chopped peanuts.

CUCUMBER AND STRAWBERRY POPPYSEED SALAD

A clean and crisp strawberry poppyseed salad with spiralized cucumbers and feta salad all topped with a fruity poppyseed dressing!

This salad is perfection. an appropriate manner to kick off any meal, date night time or family vacation. 

CUCUMBER AND STRAWBERRY POPPYSEED SALAD

I am loving the cucumber in this salad. So crisp. So clean.  And oh so exclusive than arugula, romaine or spinach you usually discover friending strawberries.  Plus, its spiralized! It routinely makes the entirety more fun. 

Then there's feta.  i love feta for plenty reasons. Its salty and creaminess are so flavorful that a bit bit goes a long manner. The sparkling strawberries provide a sweetness to cut the saltiness and crispiness and to tie this salad together.

CUCUMBER AND STRAWBERRY POPPYSEED SALAD

Ingredients

  • 2 large cucumbers, spiralized using Blade A
  • 4 cups strawberries, sliced
  • 1/2 cup feta, crumbled
  • 1/2 cup Poppyseed Dressing (I love Panera's)

Instructions

  1. In a huge bowl, toss cucumbers and strawberries collectively.
  2. Divide among four plates, sprinkle with feta and pour 2 tablespoons dressing over each salad and serve at once!

CHICKEN PARMESAN BAKED ZITI

Do you ever take a look at your lifestyles and marvel just how you came to be where you are nowadays?

I had one of these moments inside the kitchen this past week whilst i used to be making this bird parmesan baked ziti.
Oh sure.  back then, this is what I taken into consideration a fancy domestic-cooked meal.

CHICKEN PARMESAN BAKED ZITI

Nicely, if we sincerely felt like going fancy and had some dollars to spare, my roommates and i'd toss in some pepperoni or perhaps a number of the powdered Parmesan we saved within the refrigerator.  however most nights, it become simple pasta + sauce + cheese, and that turned into a massive step up from what turned into being served within the cafeteria.  And once it came out of the oven.

So today I’m sharing with you a contemporary recipe mashup I made for a few friends.  It’s all the goodness of fowl parmesan, become a baked ziti dish.  I call it…(prepare yourself for the brilliance of the call).

CHICKEN PARMESAN BAKED ZITI

INGREDIENTS

  • 12 ounces DeLallo penne ziti (or any pasta shape)
  • 2 cups shredded, cooked chicken (about 2 small chicken breasts)
  • 1 (25 ounce) jar DeLallo Pomodoro Fresco Tomato-Basil Sauce (pasta sauce)
  • 1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
  • 1/3 cup freshly-grated Parmesan cheese
  • 1/4 cup packed fresh basil leaves, roughly chopped

INSTRUCTIONS

  1. Preheat oven to 375 stages F.
  2. Cook the pasta al dente in a large stockpot of generously-salted boiling in line with bundle instructions. Drain. return pasta to the stockpot and upload chicken and tomato sauce. gently toss to mix till the pasta is calmly lined.
  3. Pour 1/2 of the pasta into a greased 11×7-inch or 9×13-inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese, half of of the Parmesan cheese and half of of the basil. Layer the last 1/2 of the pasta evenly on pinnacle. Sprinkle flippantly with the closing half of cup of mozzarella cheese.
  4. Bake for 20-25 mins until the cheese is melted and just barely starts offevolved to turn golden. dispose of and sprinkle right now with the closing Parmesan cheese and clean basil. Serve heat.

ROASTED CORN AND ZUCCHINI SALAD WITH CHILI LIME VINAIGRETTE

Grilled, charred corn is paired with spiraled zucchini, crisp crimson onion and tossed with a easy chili lime vinaigrette for a sparkling, make in advance, summer time salad!

It should be mandatory that each meal must be made at the grill during the spring and summer season months. And while we are at it, let’s throw fall in there as well for correct success.

ROASTED CORN AND ZUCCHINI SALAD WITH CHILI LIME VINAIGRETTE

The popping of the charcoal, the sizzling sound of the meat because it cooks to juicy perfection; all of it just makes for one glad girl. And one satisfied fiancé, as he deems himself the king of the grill.

That is one region i'm satisfied to hand over. Kinda ironic as i am the chef on this duo but I balk on the thought of grilling.

ROASTED CORN AND ZUCCHINI SALAD WITH CHILI LIME VINAIGRETTE

Ingredients

  • 2 ears of corn
  • 2 large zucchini, spiralized with the smallest blade
  • 1/2 large red onion, diced
  • optional: queso fresco or cojita
  • salt and pepper to season corn
  • vinaigrette:
  • 1/2 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • juice and zest of 1 lime
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon honey

Instructions

  1. Put together grill.
  2. Pull husks down on corn. spray with non-stick cooking spray and season with salt and pepper.
  3. Grill till slightly charred.
  4. In the meantime prepare French dressing; combine all elements and mix properly. toss with zucchini noodles, crimson onion and cheese, if using.
  5. Whilst corn is completed and cooled slightly. reduce kernels off. top salad with corn and serve!

Featured Post

CREME BRULEE TART WITH LILY O’BRIEN’S

I really like chocolate. Like greater than lifestyles itself. I devour it every & every day and sincerely recollect it to be an vital f...