CREAMY CHICKEN MUSHROOM AND GARLIC RECIPE

Creamy Chicken Mushroom and Garlic Recipes is chicken thighs in a thick and creamy mushroom sauce with garlic, herbs and Parmesan cheese is the weeknight dinner everyone raves about.

CREAMY CHICKEN MUSHROOM AND GARLIC RECIPE

It's so Delicious! I added the suggested white wine and half and half because I didn’t have heavy cream. It didn’t end up thickening as much as it probably would have with the cream, so I added a little corn starch slurry and it thickened nicely. Served with gnocchi and steamed broccoli. My husband thought it was awesome and even my picky kids liked it! Next time I would probably make extra sauce and serve over bow tie pasta.

INGREDIENTS

• For The Chicken:
• 1 1/2 pounds (700 g) boneless skinless chicken thighs (around 6-8 fillets)
• 1 teaspoon each onion powder and garlic powder
• 1/2 teaspoon each of dried thyme and rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 2 tablespoons olive oil
• For The Sauce:
• 1 tablespoon butter
• 8 ounces (250 g) sliced brown mushrooms
• 4 cloves garlic, minced (or 1 tablespoon minced garlic)
• 1 tablespoon fresh chopped parsley
• 1/2 - 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)
• 1 1/2 cups heavy cream / thickened cream (evaporated milk or half and half)*
• 1/2 cup fresh shredded Parmesan cheese

INSTRUCTIONS

1. Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in center (about 8 minutes each side, depending on thickness).
3. Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
4. To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
5. Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the Parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.
6. Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.

NOTES
*You CAN use fresh herbs if you have them! 2 teaspoons each of fresh herbs is fine. If you don't like Thyme or Rosemary, substitute with Basil and Oregano, or use Tarragon. **Heavy or thickened cream is used for low carb/high fat purposes. If counting calories and/or fat macros instead, use evaporated milk, reduced fat cream or half and half.

Full Recipe is here>>https://cafedelites.com/chicken-thighs/

CINNAMON ROLL BREAD LOAF

A slice or  of this Cinnamon Roll Bread Loaf will pride you with its softness. slightly candy and very sensitive, this bread recipe is virtually a keeper.

So, Cinnamon Roll Bread Loaf. Any other addition to our growing listing of bread recipes. My favorite about it is that it is so smooth, it's far well sweet and it is braided. I like braided breads. It's miles maybe simply the handiest artsy aspect that I will show off.

CINNAMON ROLL BREAD LOAF

Not to say that I am no longer rocking it absolutely. It is simply that with bread dough, it will constantly turn out fantastically irrespective of how imperfect the braiding is.

And also you get to have heat, sparkling bread ultimately. Candy, buttery cinnamon notes  in each gentle slice, this Cinnamon Roll Bread loaf is a dream.

INGREDIENTS :

• 1/4 cup warm water 105-115 F
• 2 and 1/4 tsp active dry yeast
• 3/4 cup warm milk 100-115 F
• 1 large egg
• 1/4 cup unsalted butter softened
• 1/4 cup sugar
• 1 tsp salt
• 3 and 3/4 cups all-purpose flour

For the Filling :

• 1 and 1/2 tsp cinnamon
• 6 tbsp sugar
• 1/4 cup melted butter

For Finishing :

• 1 tbsp melted butter

INSTRUCTIONS :

1. In a large mixing bowl. combine yeast and warm water. Let this mixture stand until foamy or thick, about 5 minutes. Add warm milk, melted butter, egg, sugar, and salt. Mix everything with a wooden spoon.
2. Add 3 cups of flour, one cup at a time, stirring well after each addition. The mixture will be a shaggy, sticky dough. Add a little bit of the remaining flour and stir, sprinkling about a tablespoon at a time just until the dough gathers in the center of the bowl. You will not need all of the remaining flour.
3. On a lightly floured board, turn the dough over and knead for about 6-12 minutes, until the dough is smooth and elastic. Shape the dough into a ball and place it in a bowl. Cover the bowl with a clean kitchen towel and let it rise for 1 and 1/2 hours, or until the size is doubled.
4. Gently deflate the risen dough. Using a rolling pin, roll the dough into a 10x18 inches rectangle. Spread melted butter all over using a brush. Combine the cinnamon and sugar in a small bowl and sprinkle all over the dough. Starting on the short edge of the rectangle, roll the dough into a tight log.
5. Turn the log so that it is vertically facing you. Using a sharp knife, cut the log vertically, starting from about an inch into the top end, splitting the log into two halves. Twist each of the cut logs so that the cut sides are facing up. Braid the dough by placing one over the other and repeating until you reach the end of the log. Tuck the ends under to seal.
6. Gently transfer the dough into a large baking tray that is lined with parchment paper. Cover it loosely and let it rise for about an hour, or until doubled in size. Preheat oven to 350 F. Bake the loaf for 18-20 minutes, or until the loaf is golden. Brush the top with melted butter.

PEANUT BUTTER STUFFED CHOCOLATE COOKIES

A rich and flavorful chocolate cookie full of a scrumptious smooth peanut butter middle. Those decadent peanut butter crammed cookies are an absolute dream!

I didn’t suppose cookies could get any better till I tried a stuffed cookie. Now I’m hooked! This recipe is a favourite, in addition to rolo cookies and oatmeal cream pies. So yummy!

PEANUT BUTTER STUFFED CHOCOLATE COOKIES

I have some other delicious and decadent deal with to proportion with you these days! At our house, we are quite crazy approximately all matters peanut butter and chocolate. The two flavors are seriously a healthy made in heaven. So I made these scrumptious chocolate peanut butter cookies and that they have been a total hit!

As cookies go, those are pretty plenty simply wonderful in every way a rich and flavorful chocolate cookie, packed with a delicious smooth peanut butter center. 

They’re honestly extra on the indulgent aspect, however are ideal for special activities! (And isn’t any time that you get to consume a cookie this awesome a unique event?) We constantly make certain to add them to our listing of Christmas cookies to bake each season.

INGREDIENTS :

FOR THE COOKIES:

• 1/2 cup sugar , plus a little extra for dipping
• 1/2 cup brown sugar
• 1 stick butter (8 Tablespoons) , softened
• 1/4 cup peanut butter
• 1 teaspoon vanilla
• 1 egg
• 1 1/2 cups flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1-2 teaspoons milk , as needed

FOR THE FILLING:

• 3/4 cup powdered sugar
• 3/4 cup peanut butter

INSTRUCTIONS :

1. Preheat the oven to 375ºF. Line two baking sheets with parchment paper or silicone liners and set aside.
2. To make the filling, cream together the peanut butter and powdered sugar until well blended. Refrigerate the mixture while you mix up the dough to make it easier to handle.
3. To make the cookie dough, in a large bowl or the bowl of a stand mixer, beat together the sugar, brown sugar, butter and peanut butter until light and fluffy. Add the egg and vanilla and beat until smooth. Add the flour, cocoa powder and baking soda and mix until a thick dough forms. If the dough is crumbly, add 1-2 teaspoons milk.
4. Divide the dough into twenty pieces that are roughly equal in size. I did this by dividing the dough into halves, then fourths, then dividing each fourth into five equal sized pieces (they don’t have to be exact, but try to make them as close as possible). Remove the chilled filling from the fridge and divide it into 20 equally sized pieces, then roll them into balls and set aside.
5. Place a piece of dough in the palm of your hand and flatten it out. Place a filling ball in the middle of the dough and wrap the dough around it, rolling it into a ball to seal it. Dip the top of the ball into sugar, place it on the baking sheet, and flatten it lightly with your hand. Repeat with remaining dough, spacing it out on the cookie sheets.
6. Bake for 8-10 minutes, or until the cookies are set and slightly cracked around the edges. Enjoy!

SPICY QUINOA LENTIL WRAPS WITH TAHINI SAUCE

In case you’re a lover of dealer Joe’s warm lentil packs, you’ll love those highly spiced Quinoa Lentil Wraps with Tahini Sauce! They may be simple to create, can be created Gluten-loose by using the usage of heated corn tortillas and so are super for meal-prep! This so scrumptious and complete of flavour, I absolutely love it!

To make this specific recipe, I commenced with the element list with lentils and bulgur-wheat, but clearly wanted to make a recipe that may be Gluten-loose. I suppose quinoa can be the ideal alternative!

SPICY QUINOA LENTIL WRAPS WITH TAHINI SAUCE

Once I’m trying a couple batches with and with out quinoa, the quinoa were a keeper because it had the popular experience. The aggregate is full of taste, easy to prepare and can be saved inside the refrigerator for up to a week or suspended if important.

Quinoa and lentils are simmered with spices till gentle. Subsequently folded or wrapped with cabbage and chili-paste make these incredible, nicely-balanced, highly spiced and savory vegan-lentil mix served with tahini-sauce on the alternative facet.

INGREDIENTS :

Lentil Quinoa Mix:

• ¾ cup red-lentils, sorted and rinsed
• ½ cup quinoa, rinsed
• 1 tsp red-pepper-flakes (Optional)
• 2 ½ cups water, or more if needed
• 1 tsp garlic-powder
• 1 green-onion, thinly sliced
• 1 tsp onion-powder
• 2 heaping tsp cumin
• 2 tbsp chopped-parsley
• ½ tsp pink-salt, to taste

Spicy Tahini Sauce:

• ¼ cup tahini
• ½ cup water, or more if needed
• 1 tbsp parsley, finely chopped
• pinch of red-pepper-flakes
• juice of ½ lemon or 1 tbsp
• pinch of pink-salt

For Serve:

• shredded cabbage or micro-greens
• chili-paste or sriracha
• lavash bread or corn-tortillas (flour-tortillas work too)
• sliced avocado, for tacos (Optional)

INSTRUCTIONS :

Lentil Quinoa Mix:

1. In a medium-saucepan, then add the water, lentils, quinoa, cumin, garlic & onion-powder, salt and red-pepper-flakes, bring to a boil, cover & simmer about 20minutes.
2. Remove from heat, add chopped-parsley & scallions, let rest for ten minutes. If you feel it is too dry, add a few tbsp of water. Mixture ought to be creamy, not-dry. Add additional spices to flavor.

Tahini sauce:

1. In a small-bowl whisk together the tahini, lemon, water, salt, red-pepper-flakes and parsley. Put aside.

Assemble Wraps:

1. Lay lavash bread onto a level surface. Spread a tablespoon or so of chili-paste, roughly 1 ½-inches from the edge onto the initial ⅓ part in the top to base, leaving an inch on either ends.
2. Layer with roughly ½ cup lentil and quinoa mixture & cabbage, then fold & roll. Slice in half & serve with a spoonful of tahini-sauce on every bite.

For Tacos:

1. Warm tortillas, layer with lentil and quinoa mixture, micro-greens or cabbage, then add chili-paste & tahini dressing to taste and sliced avocado.
2. Serve warm, chilled or at room temperature.

For Store:

1. Wraps can be kept in the fridge for up to 3-4 days, in a covered container.

CRISPY BAKED GARLIC PARMESAN CHICKEN WINGS

These Crispy Baked Garlic Parmesan Chicken Wings are perfect because the star of the meal, or served as an appetizer. Either way they're always a crowd pleaser!

I’m so excited to be sharing these super yummy Crispy Baked Garlic Parmesan Chicken Wings with you today. These wings are baked not fried, but you can’t even tell the difference. They end up super crispy without frying them.

Little different like other Parmesan, this baked chicken wings us soooo.. yummy! Great as an appetizer on game day or entertaining, or function a main dish with an enormous salad.

CRISPY BAKED GARLIC PARMESAN CHICKEN WINGS

Wing night may be a fun and straightforward dinner that the entire family will love. I guarantee these are finger licking good! Your family will go crazy for these gems.

Crispy skin requires high heat. Steaming the wings first renders the fat out of the skin, which ensures that they get crispy when baked. I like to recommend you double the batch because these will go super fast.

INGREDIENTS :

• 2 lbs chicken wings
• 4 tablespoons olive oil
• 4 tablespoons of butter
• 2-3 tablespoon of minced garlic
• 3 tablespoons of chopped parsley
• 1/2 teaspoon salt
• 1/2 cup of fresh grated Parmesan cheese

INSTRUCTIONS :

1. Place a 8-quart saucepan with a steamer basket with 2 inches water. Cover and bring to a boil over high heat. Add wings and steam for 10-12 minutes.
2. Remove wings and place them on a cooling rack placed on a baking sheet. Put them in the refrigerator for 1-2 hours
3. Preheat oven to 425 degrees place baking sheet in oven and bake for 20 minutes then flip and bake for another 20 minutes or until brown and crispy.
4. In a small saucepan add olive oil and butter, let it melt then add garlic and cook on low for 3 minutes.
5. Remove wings from oven and place in a bowl.
6. Pour melted garlic butter, Parmesan cheese and parsley over wings. Toss until coated, place on a serving platter. Sprinkle with more Parmesan cheese if desired.

GLUTEN FREE VEGAN OATMEAL CHOCOLATE CHIP COOKIES

Gluten Free Vegan Oatmeal Chocolate Chip Cookies (GF): an easy vegan oatmeal chocolate chip cookies recipe that yields soft & buttery oatmeal cookies full of melted chocolate chips!

For years, they’ve been one among my hottest vegan gluten free oatmeal recipes—scratch that—one of my hottest vegan gluten free cookie recipes of all time. Today, we’re here to ascertain what all the fuss is about. You ready? Let’s do this!

GLUTEN FREE VEGAN OATMEAL CHOCOLATE CHIP COOKIES

This vegan gluten free oatmeal chocolate chip cookie recipe is more sort of a healthified version of your favorite oatmeal chocolate chip cookie. Yet, they need this rich, buttery flavor and are lightly soft. It’s slightly chewy, with a moist center and it’s bursting with chocolate chips.

These vegan oatmeal chocolate chip cookies are made with simple, whole ingredients like gluten free oat flour, quaint oats and flaxseed. These oatmeal chocolate chip cookies are lower in sugar and full of fiber and healthy fats. you'll eat quite few and feel totally guilt-free!

INGREDIENTS :

Dry Ingredients:

• 1 cup gluten free rolled oats, more below
• 1 cup gluten free oat flour – if using homemade: make sure it’s very finely ground, as coarse flour will result in crumbly cookies
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients:

• ¼ cup + 2 tablespoons melted coconut oil
• ¼ cup coconut sugar
• ¼ cup pure maple syrup
• 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 minutes)
• 1 teaspoon pure vanilla extract

Add-in Ingredients:

• ¾ cup vegan chocolate chips
• ½ cup gluten free rolled oats
• Optional Topping
• 2 tablespoons vegan chocolate chips

INSTRUCTIONS :

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
2. In a medium bowl, whisk together all the dry ingredients: oats, oat flour, baking powder, baking soda and salt.
3. In a large bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs and vanilla. Whisk until thoroughly combined and resembles caramel.
4. Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined. Fold in Add-In ingredients: chocolate chips and oats.
5. Using a medium cookie scoop, scoop cookie dough onto the prepared baking sheet. Using a fork, flatten cookies into a round disc—they will not spread during baking. Optionally, press chocolate chips into the tops of the cookies.
6. Bake for 8-12 minutes. Using a flat, heatproof spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.

BANG BANG CAULIFLOWER

This Bang Bang Cauliflower is full of flavor then easy to form. Cauliflower is marinated during a delicious coating made with Bang Bang Sauce, seasonings and optional breadcrumbs to form them ultra crispy, yum. 

If you’re are trying to find more cauliflower recipes use the my search bar on the blog and obtain may more ideas that even the pickiest kids and hubbies will eat.

BANG BANG CAULIFLOWER

Trust me all that it takes is an experience of wonderful flavors and everybody are going to be crazy .

It is crispy, flavorful, texture perfect in and out, satisfying, easy to form , perfect for parties, addictive. And voila, everyone will eat veggies.

INGREDIENTS :

• 1 medium Cauliflower cut into florets
• 1/2 cup Coconut milk
• 3/4 cup Bang Bang Sauce
• 3/4 cup flour (use gf, if needed)
• oil for frying
• Seasoning (1 Tbs garlic powder, 1 tsp chili powder, 1 Tbs onion powder)
• salt, pepper to taste

Optional:

• 1 cup panko breadcrumbs (use gf, if needed)

INSTRUCTIONS :

1. Combine in a bowl the Bang Bang Sauce, flour, coconut milk, seasoning. Mix with a wire whisk or spatula until well combined.
2. Add cauliflower florets, season with salt and pepper, mix until well coated. If you use the optional breadcrumbs coat them as well in the cauliflower mix.
3. Heat a skillet with oil. Make sure the oil is hot, then add cauliflower fry for around 2.5 minutes from each side.

SWEET POTATO BLACK BEAN TORTILLA SOUP

Sweet Potato turtle bean Tortilla Soup may be a vegan version of classic tortilla soup that’s equally as hearty!

The truth is, I thoroughly enjoy eating plant-based meals because they create me feel good inside and out. 

SWEET POTATO BLACK BEAN TORTILLA SOUP

This Sweet Potato turtle bean Tortilla Soup are some things I could eat every single day and never tire of it. It’s so hearty and flavorful and it certainly doesn’t hurt that it’s Mexican food. 

This is the simplest tasting veggie broth that I’ve tried — and I’ve tried tons. The flavour is incredible all on its own and it completely enhanced this Sweet Potato turtle bean Tortilla Soup!

The sweetness of the sweet potatoes and red bell pepper combined with the savory spices, hearty black beans and freshness of cilantro and lime are a tremendous combination.

INGREDIENTS :

• 1 tablespoon extra virgin olive oil
• 1 red onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1.5 lbs. sweet potato (about 2 medium), peeled, and cut into 1″ cubes
• 1 red bell pepper, seeded and chopped
• 1 jalapeno, seeded and chopped
• 1 cup corn, fresh or frozen
• 5 cups Zoup! Good, Really Good™ Veggie Broth
• 1 can black beans, rinsed and drained
• 14 ounce can fire roasted diced tomatoes with its juice
• Juice of 1 lime plus lime wedges for serving
• 1/4 cup chopped fresh cilantro
• salt and pepper, to taste

OPTIONAL OVEN BAKED TORTILLA STRIPS:

• 2 tablespoons olive oil
• 2 corn tortillas sliced into strips

INSTRUCTIONS :

1. Heat the olive oil in a large soup pot or Dutch oven over medium heat.  Add the onion and garlic and saute until softened, about 5 minutes.  Stir in the spices and cook for 1 minute longer, stirring constantly.
2. Add the sweet potato, red bell pepper, jalapeno, and corn and saute for 2-3 minutes.  Add the veggie broth, black beans, diced tomatoes, and salt and pepper to taste and bring to a boil.  Once boiling, reduce heat to medium low and simmer for 20-30 minutes until the potatoes are tender.
3. Remove from heat and add the lime juice, cilantro, and adjust the seasoning if necessary.  Serve warm with tortilla chips and lime wedges.  Enjoy!

PREPARE THE TORTILLA STRIPS WHILE THE SOUP COOKS:

1. Preheat the oven to 400 degrees.  Toss the tortilla strips with the olive oil and salt, to taste.  Bake in an even layer for 5 minutes or until golden and crispy.

PUMPKIN WAFFLES WITH MAPLE CASHEW CREAM

Wake up to those vegan Pumpkin Waffles with Maple Cashew Cream. Spiced to a T and slathered in sweet, creamy, custard, these vegan waffles are the right autumnal breakfast for the entire family.

I have quite few pumpkin recipes on the blog. There's the pumpkin bread with candied pecans, the simplest pumpkin muffins, the even better cheese swirl pumpkin muffins, and in fact , pumpkin chocolate chip cookies. But one among the primary pumpkin food I ever made for this blog has long ago been lost within the archives and it had been time to revive them.

PUMPKIN WAFFLES WITH MAPLE CASHEW CREAM

Getting a good cook on your waffles is crucial. You would like to urge each side of the waffles lightly golden and crispy while ensuring that the middle is cooked. this will be difficult so it’s important to urge a high-quality waffle maker to try to to the work.

High-quality doesn't necessarily mean expensive. Good waffle makers are fairly affordable and if you don’t have one yet, I highly recommend you get one. 

With the proper waffle maker, I can make these waffles perfect whenever. meaning I don’t need to worry about the waffles burning or cooking unevenly.

INGREDIENTS :

Pumpkin Waffles:

• 1 1/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves
• 1 1/4 cup almond milk
• 1 cup pumpkin puree
• 1/4 cup maple syrup
• 3 tbsp coconut oil, melted
• 1 tsp vanilla extract

Maple Cashew Cream (Optional):

• 1/2 cup raw cashews
• 2 tbsp. water
• 2 tbsp. maple syrup
• 1/2 tsp vanilla extract
• pinch of cinnamon

INSTRUCTIONS :

1. In a bowl combine flour, baking powder and soda, salt, and spices. In a separate bowl whisk together pumpkin puree, almond milk, maple syrup, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix together until just combined. A few lumps are okay.
2. Cook batter in waffle iron according to manufacturer's instructions.
3. While the waffles baking, make the maple cashew cream (optional). In a high-powered blender combine all the ingredients and process until smooth. Refrigerate until ready to use.
4. Serve the waffles warm with Maple Cashew Cream or coconut whipped cream, toasted pecans or hazelnuts, and maple syrup.