Monday, July 29, 2013

30 Minute Cinnamon Sugar Knots

30 Minute Cinnamon Sugar Knots | #30Minute #Cinnamon #SugarKnots #Cookingrecipes #Dessertrecipes #Eatdessert #Yummyfood #Yummysweets #Sweetrecipes #Sweetrecipes #Bakingrecipes #Cookingrecipes #Deliciousdesserts #Nobakedesserts #Yummysweets


Ingredients

  • CINNAMON SUGAR KNOTS
  • 1/4 cup butter
  • 1 cup milk
  • 2 tablespoon instant yeast*
  • 2 tablespoons honey**
  • 1/2 teaspoon salt
  • 1 large egg
  • 3-3 ½ cups all-purpose flour***
  • BUTTER AND SUGAR
  • 1/4 cup butter (melted)
  • 1 cup granulated sugar
  • 1 heaping tablespoon ground cinnamon
  • ICING
  • 1 tablespoon butter (melted)
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1-3 tablespoons milk

Instructions

  1. In a small saucepan, melt butter.
  2. When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.
  3. Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).
  4. When milk mixture is at temperature, add to yeast and honey; stir to combine.
  5. Add salt and egg, and stir until combined.
  6. Stir in 2 ½ cups of flour.
  7. Add remaining flour until dough clings to paddle and cleans the sides of the bowl.
  8. Switch to the dough hook, and knead for 2 minutes (or by hand for about 5 minutes).
  9. While dough it kneading, stir together granulated sugar and cinnamon in a wide, shallow dish.
  10. Preheat oven to 400 Line a 9x13-inch rimmed cookie sheet with parchment paper or a silicone baking liner. Set aside.
  11. Divide dough into 12 pieces.
  12. Roll piece of dough into rope 8 inches long.
  13. Dip in butter, and then roll in cinnamon-sugar mixture.
  14. Tie dough into knots, and place dough on prepared baking sheet. If you'd like a how-to on shaping the knots, check out the video just above the recipe.
  15. Repeat process with remaining dough.
  16. Cover, and let dough rest for 10 minutes.
  17. Bake for about 9-12 minutes, or until lightly golden brown.
  18. While the knots are baking, prepare the icing.
  19. Stir together melted butter, powdered sugar, and vanilla.
  20. Add 1 tablespoon milk, and stir in. Continue adding milk until icing reaches desired consistency. I use about 1 1/2-2 tablespoons for a thicker icing.
  21. Remove knots from oven, and let cool for 5-10 minutes.
  22. Drizzle icing over knots, and serve warm.

recipe adapted >>>>>  here

Saturday, July 27, 2013

HOMEMADE VEGGIE BURGER

HOMEMADE VEGGIE BURGER | #HOMEMADE #VEGGIE #BURGER #VEGGIEBURGER #Veganrecipeshealthy #Veganrecipeseasy #Cheapveganmeals #Bestveganrecipes #Vegandiet #Veganrecipesbeginner #Falafelrecipe #Healthysnacksforkids #Veggiemuffinsforkids #Toddlerbreakfastideas #Toddlermuffinshealthy #Breakfastmuffinshealthy


Ingredients

  • 1 400g chickpeas, rinsed well under cold water
  • 1 clove garlic
  • 1 large sweet potato, cooked
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 cup quinoa, cooked
  • ¼ cup spring onions, finely chopped
  • ¼ cup coriander, finely chopped
  • ¼ cup parsley, finely shopped
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 180C or 356F.
  2. Add all ingredients to the food processor and mix until everything is broken down and well combined.
  3. Take approximately half a cup of mixture and mould into a burger shape with your hands. Do the same with remainder of the mixture.
  4. Place the veggie burgers on a tray lined with baking paper and place in the oven to cook for 40 minutes.
  5. Assemble the burgers with your favourite toppings. For these burgers I used red onion, tomato, avocado and baby spinach.

recipe adapted >>>>>  here

Chicken and Avocado Ranch Burritos

Chicken and Avocado Ranch Burritos | #Healthydinnerrecipes #Easydinnerrecipes #Lunchideas #Chickenavocadoranchburrito #Lowsodiumrecipes #Teriyakichicken #Creampuffsrecipe #Cookingrecipes #Easymeals #Mexicanfoodrecipes #Avocadorecipeshealthy #Chickenrecipes

Ingredients

  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks*
  • 1 (1.25-ounce) package taco seasoning
  • 1 tablespoon olive oil
  • 4 burrito-size flour tortillas, 10 inches each
  • 2 avocados, halved, peeled, seeded and diced
  • 1 cup shredded mozzarella cheese
  • 1/4 cup sour cream
  • 1/4 cup Ranch dressing
  • 1/4 cup chopped fresh cilantro leaves

Instructions

  1. Heat olive oil in a large skillet over medium heat. Season chicken thighs with taco seasoning. Add chicken to the skillet and cook until golden, about 3-4 minutes; set aside.
  2. Heat tortillas according to package instructions.
  3. Working one at a time, place chicken, avocado, cheese, sour cream, Ranch and cilantro in the center of each tortilla. Bring the bottom edge of the tortilla tightly over the filling, folding in the sides. Continue rolling until the top of the tortilla is reached. Repeat with remaining tortillas.
  4. Heat a grill pan over medium high heat. Add burritos and cook, pressing gently with a spatula, about 3-4 minutes per side, or until golden brown and the cheese has melted.*
  5. Serve immediately.

Recipe has been adapted from >>>>>  here

Friday, July 26, 2013

Baked Chipotle Honey Lime Hot Wings

Baked Chipotle Honey Lime Hot Wings | #Cookingrecipes #Healthysuperbowlsnacks #Superbowlsnacksappetizers #Superbowlpartysnacks #Appetizersforparty #Fingerfoods #Chickendrumsticksinthecrockpot #Caramelapples #Dessertrecipesvideos #Halloweentreats #Falldesserts #Crockpotdrumsticks



Ingredients

  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 2 teaspoons chipotle chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • Honey Lime Hot Sauce
  • 1/4 cup honey
  • 2 tablespoons lime juice whisked with 1/2 teaspoon cornstarch
  • 1/2 - 1 1/2 teaspoons Frank's hot WINGS Sauce not Frank's original
  • 1 tablespoon butter


Instructions

  1. Preheat oven to 400F degrees. Line baking sheet with foil for easy cleanup. Top baking sheet with baking rack/oven proof cooling rack and lightly spray with nonstick cooking spray.
  2. In a small bowl, mix together Rub Ingredients. Add half of the Rub to a large freezer bag. Add half of the wings and shake until coated evenly. Line wings on prepared baking rack so they are not touching (they will be snug). Add remaining Rub ingredients and wings to freezer bag and repeat.
  3. Bake on upper middle rack for 45-50 minutes at 400 F degrees. Move oven rack approximately 6-8" from broiler and turn oven to Broil. Broil to desired crispiness, watching closely so they don't burn! Optional - for extra crispiness, flip chicken wings over and broil the other side until crispy.
  4. While wings are cooling, melt butter over medium heat in a small saucepan. Whisk in remaining Honey Lime Hot Sauce ingredients** and bring to a boil, stirring occasionally. Reduce to a simmer until slightly thickened, approximately 1 minute. Taste and add additional hot sauce for spicier sauces/more honey for sweeter.
  5. Add cooked chicken to a large bowl and gently toss with Honey Lime Hot Sauce with a spatula OR serve Honey Lime Hot Sauce as a dip

recipe adapted  >>>>>  here


Wednesday, July 24, 2013

Crescent Bacon Breakfast Ring

Crescent Bacon Breakfast Ring | #breakfastrecipes #Breakfastcasserolewithcrescentrolls #Breakfastideas #Breakfastdishes #Yummybreakfast #Breakfastbrunchrecipes #Potatorecipes #food #Kidfriendlymeals #Gingermeatballs #Cookingrecipes #Breakfastforkids

Ingredients

  • 5 eggs
  • 1/2 red bell pepper chopped
  • 1/2 green bell pepper chopped
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 8 slices bacon fried
  • 8 oz crescent rolls refrigerated, I used 1 can (8 oz) Pillsbury crescents
  • 1 cup cheddar cheese shredded
  • 1 egg for egg wash, optional

Instructions

  1. Preheat oven to 375 F degrees.
  2. In a bowl beat the eggs with the chopped peppers, salt and pepper. Cook the eggs in a skillet so that they're scrambled. You can use the same skillet you used to fry the bacon, just drain the fat first.
  3. Lay out the crescent rolls on a parchment pepper, like a star as shown in the pictures above.
  4. On each crescent roll lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with remainder of the cheese.
  5. Fold the crescents over. You may brush with the egg wash if you prefer, I did because it gives the ring a nice golden colour.
  6. Bake for 20 minutes or until the crescents are cooked and golden brown.
  7. Garnish with parsley, if preferred. Serve warm.

recipe adapted  >>>>>  here

Friday, July 19, 2013

Slow Cooker Asian Chicken Lettuce Wraps

Slow Cooker Asian Chicken Lettuce Wraps | #Healthycrockpotrecipes #Cookingrecipes #Crockpotcooking #Crockpotslowcooker #Dinnerrecipes #Crockpotdishes #Cookingrecipes #Healthyrecipes #Chickendishes #Yummyfood #Pfchangschickenlettucewraps #Asianrecipes

Ingredients

  • 2 lbs ground chicken (not ground chicken breast)
  • 3 cloves garlic , minced
  • 1 red bell pepper , cored and finely chopped
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup hoisin sauce
  • 2 Tbsp soy sauce
  • Salt and freshly ground black pepper
  • 1 (8 oz) can sliced water chestnuts, drained and rinsed
  • 1 1/2 cups cooked white or brown rice
  • 3 green onions , sliced
  • 1 Tbsp rice vinegar and 1 1/2 tsp sesame oil (optional)
  • 2 heads iceberg lettuce

Instructions

  1. Place ground chicken and garlic in a large microwave safe bowl. Microwave mixture, stirring occasionally, until chicken is no longer pink, about 5 - 6 minutes. Drain off liquid and pour mixture into a 5 - 7 quart slow cooker.
  2. Add bell pepper, onion, hoisin sauce, soy sauce, 1/2 tsp salt and 1/2 tsp pepper and toss mixture. Cover and cook on low heat 2 - 3 hours until chicken is tender.
  3. Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, cook until heated through 3 - 5 minutes. Season with additional salt as desired. Separate iceberg lettuce leaves and serve with chicken filling.

Recipe adapted >>>>>  here

Thursday, July 18, 2013

Cinnamon Roll Cake Recipe

#Cinnamonrollshomemadeeasy #Cinnamonswirlcake #Cinnamonrollshomemadepioneerwoman #Cinnamonrollcakerecipe #Cinnamonrollpokecake #Dessertrecipes #Cinnamoncoffeecakerecipes #Cinnamonrollcakerecipe #Moistcoffeecake #Cinnamoncrumbcoffeecake #Cinnamonstreuselcoffeecake #Dessertrecipeseasyquick



Ingredients

  • Cake:
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup of sugar
  • 4 teaspoons baking powder
  • 1 1/2 cups milk
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/3 cup melted butter
  • Topping:
  • 1/4 cup butter melted
  • 1/2 cup brown sugar
  • 2 tablespoons flour
  • 1 tablespoon cinnamon
  • Glaze
  • 1 cup powdered sugar
  • 2 to 3 tablespoons milk
  • 1/2 teaspoon vanilla


Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 pan with non stick spray.
  2. Cake:
  3. In a large bowl, mix everything together for the ingredients of the cake.
  4. Pour batter into prepared pan.
  5. For the topping, mix all of the ingredients well in a small bowl.
  6. Drop spoonfuls of topping on the batter and then swirl it with a knife.
  7. Bake in preheated oven for 30 to 35 minutes.
  8. Drizzle glaze over warm cake. (You can reduce the glaze and the cake would still be yummy.)

RECIPE ADAPTED  >>>>>  here



Rated 4.6/5 based on 153 customer reviews

Tuesday, July 16, 2013

Skirt Steak Orzo Pasta Skillet

Skirt Steak Orzo Pasta Skillet | #Blueapronrecipes #Hellofreshrecipesmeals #Wholefoodrecipes #Hellofreshrecipes #Healthycasserolerecipes #Cookingrecipes #Parmesanbasilorzo #Orzosidedish #Chickenorzorecipes #Cookingrecipes #Dinnerrecipes #Pastarecipes

Ingredients

  • 8 ounces orzo pasta about 1 1/3 cup
  • 15 ounce can tomato sauce or puree
  • 2 1/2 cups chicken broth
  • 1 large red bell pepper chopped
  • 1 small onion diced
  • 5 cloves garlic minced
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • fresh chopped chives for garnish
  • For marinating the steak:
  • 12 ounces skirt steak
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Add all marinade ingredients to a ziploc bag. Toss to coat the steak. Marinate in the refrigerator until ready to cook, at least 1 hour.
  2. Heat an oiled skillet over medium to medium-high heat for a few minutes. Add marinated steak. Cook for 3 minutes, flip the steak, and cook another 3 minutes. Turn the heat to low and and let cook for another 10 minutes or until desired doneness. Transfer to a plate and cut into slices.
  3. Heat the same skillet over medium heat. Add onion, bell pepper, and garlic, cooking until the vegetables soften, a few minutes, stirring occasionally.
  4. Add orzo, tomato sauce, chicken broth, basil, and oregano. Stir. Bring to a simmer over high heat, then gradually lower heat down to medium-low to maintain the simmer. Let simmer until the orzo is cooked and the sauce thickens, about 15 minutes, stirring frequently so the orzo does not stick to the pan.
  5. Remove pan from heat. Add salt to taste, if necessary. Divide orzo into serving bowls, top with skirt steak, and garnish with chives.

recipe adapted  >>>>>  here

Monday, July 15, 2013

VEGAN CORN CHOWDER RECIPE

VEGAN CORN CHOWDER RECIPE | #Vegansouprecipes #Lentilrecipes #Easyveganmeals #Meatlessmeals #Vegetarianrecipesdinner #Vegetarianrecipeseasy #Easyveganmeals #Vegandinnerrecipes #Veganlunchideas #Vegetarianveganrecipes #Veganricerecipes #Dairyfreedinner

Ingredients

  • 4 ears corn shucked and steamed
  • 2 large red potatoes peeled and chopped
  • 3 tablespoons coconut oil or olive oil
  • 1 large white onion
  • 5 cloves large garlic minced
  • 3 large carrots peeled and chopped
  • 3 large stalks celery chopped
  • 1 large red bell pepper cored and chopped
  • 1-½ teaspoons sea salt
  • 2 teaspoons Cajun seasoning
  • ½ teaspoon paprika
  • ¼ teaspoon ground cumin
  • 2/3 cup full-fat canned coconut milk
  • 2 cups water or vegetable broth

Instructions

  1. Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook until corn is plump and juicy, about 5 to 8 minutes.
  2. Use tongs to remove corn from the boiling water and place on a cutting board.
  3. Chop one of the red potatoes in half and carefully place into the same pot of boiling water you used to cook the corn. Allow potato to cook until soft, about 10 to 15 minutes.
  4. While the potato is cooking, saute the rest of the vegetables. Add the coconut oil to a large pot, along with the other diced potato, chopped onion, garlic, carrots, celery, bell pepper, sea salt, Cajun seasoning, paprika, and cumin. Heat to medium-high and saute, stirring occasionally, until vegetables have softened, about 10 minutes.
  5. Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with the cooked potato. Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. This may take two or three rounds of blending.
  6. Add the remaining corn kernels to the pot with the sauteed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook until potato has softened, about 10 to 20 minutes.
  7. Remove from heat and taste chowder. Add sea salt and Cajun seasoning as desired. Serve with chopped green onion.

recipe adapted >>>>>  here

Crispy Parmesan Garlic Chicken With Zucchini

Crispy Parmesan Garlic Chicken With Zucchini | #Creamychickenrecipes #Chickeninwhitewinesauce #Cookingwithwine #Chickenandmashedpotatoes #Chickenthighs #Cookingrecipes #Healthycrockpotmeals #Slowcookerrecipeshealthy #Healthydinnerrecipesforfamily #Easyhealthydinner #Healthycasserolerecipes #Crockpotrecipeshealthy

Ingredients

  • 2 Chicken Breasts sliced in half, or 4 thin chicken breasts
  • 8 Tablespoons butter divided
  • ½ cup Italian Bread Crumbs
  • ½ cup plus 1 Tablespoon grated parmesan divided
  • ¼ cup flour
  • 2 medium zucchini sliced
  • 2 garlic cloves minced

Instructions

  1. In a [url:1]large skillet[/url] over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
  2. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
  3. Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add some 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.

recipe adapated >>>>>  here

Wednesday, July 10, 2013

Honey Mustard Chicken & Potatoes (ONE PAN)

Honey Mustard Chicken, Potatoes (ONE PAN) | #Healthydinnerrecipes #Sweetchickenrecipes #Easydinnerrecipes #Sweetgarlicchicken #Easygarlicchicken #Teriyakichicken #Cannedcornrecipessidedishes #Cannedcornrecipeseasy #Cannedvegetablerecipes #Roteldipwithcreamcheesevelveeta #Velveetaquesodip #Sausagequesodipcrockpot

Ingredients

  • 4-5 chicken thighs bone in, skin on or off
  • Salt and pepper to season
  • 1-1/2 tablespoons garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1/4 cup honey
  • 3 tablespoons wholegrain mustard
  • 2 tablespoons smooth Dijon mustard
  • 2 tablespoons water
  • 1 pound (500 g) baby red potatoes quartered
  • 8 ounces (250 g) green beans halved (OPTIONAL)
  • 1-2 sprigs rosemary (OPTIONAL)

Instructions

  1. Preheat oven to 400°F (200°C). Generously season chicken thighs with salt, pepper and garlic powder.
  2. Heat olive oil in a large, oven-proof non stick pan (or a well-seasoned cast iron skillet) over medium-high heat. Sear chicken thighs for 3 minutes each side, until the skin becomes golden and crisp. Leave 2 tablespoons of chicken juices in the pan for added flavour, and drain any excess.
  3. Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the honey, both mustards, and water to the pan, mixing well, and combine all around the chicken.
  4. Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and no linger pink in the middle.
  5. OPTIONAL: Remove from the oven after 30 minutes; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork tender.

RECIPE ADAPTED  >>>>>  here

Thursday, July 4, 2013

Whole30 “Cheeseburger” Skillet

Whole30 “Cheeseburger” Skillet #Healthyeating #Cookingrecipes #Dinnerrecipes #Veganrecipes #Wholefoodrecipes #Yummyfood #Easywhole30recipes #Whole30breakfast #Paleolunchideas #Whole30lunchideas #Easywhole30dinner #Whole30recipesdinner

Ingredients

  • 1 lb ground bèèf (or any ground protèin of choicè)
  • 2 yukon potatoès, dicèd
  • ½ largè onion, finèly dicèd
  • 1 garlic clovè, mincèd
  • 2 tbsp yèllow mustard (I usè Frènch’s yèllow mustard)
  • 1 tbsp tomato pastè
  • 1 tbsp nutritional yèast (optional)*
  • 1 ½ tsp onion powdèr
  • 1 tsp garlic powdèr
  • 2 tsp koshèr salt, sèparatèd
  • 2 tsp frèsh crackèd black pèppèr, sèparatèd
  • Avocado oil
  • Toppings (optional):
  • Avocado
  • Crumblèd bacon
  • Lèttucè
  • Tomatoès
  • Picklès
  • Dicèd onions
  • Sautèèd mushrooms
  • Animal Stylè saucè
  • Ranch drèssing
  • Hot saucè

Instructions

  1. Preheat a large skillet over medium high heat with about 1 tbsp of avocado oil.
  2. Add potatoes to skillet, season with 1 tsp of kosher salt and black pepper. Saute potatoes until they start turning golden brown on each side and are cooked 90% of the way through. This will take about 10-15 minutes.
  3. Once potatoes start to turn golden brown, remove from skillet and set aside. Lower heat to medium.
  4. Add onions and garlic to skillet. Saute until onions become translucent and garlic is fragrant.
  5. Mix in ground beef and remaining ingredients to skillet: mustard, tomato paste, nutritional yeast, onion powder, garlic powder, kosher salt and black pepper.
  6. Combine ground beef with seasoning, cook until most of the ground beef is no longer pink, then add potatoes back to the skillet and cook until ground beef and potatoes are cooked through.
  7. Serve with suggested toppings.

recipe adapted  >>>>>  here

Wednesday, July 3, 2013

Chicken Chasseur or Hunters Chicken

Chicken Chasseur or Hunter's Chicken | #ChickenChasseur or #Hunter'sChicken #Hunterschickenrecipe #Chickenchasseurrecipe #Boneinchickenrecipes #Frenchdinnerrecipes #Frenchfoodrecipes #Frenchcookingrecipes #Cookingrecipes #Poultryrecipes #Chickencacciatorerecipe #Chickendinner #Italianrecipes #Ethnicrecipes



Ingredients

  • 8 Chicken Thighs Bone-In, Skin on
  • 2 tbsp Clarified Butter or Light Cooking Oil
  • 8 oz Mushrooms White Button or Baby Bella, sliced
  • 2 Shallots Medium, chopped
  • 1/4 cup Cognac Optional
  • 1/2 cup White Wine Dry
  • 1/2 cup Chopped Tomatoes Or 2 tbsp Tomato Paste
  • 2 cups Chicken Stock Or combination of chicken and beef stock in 2:1 ratio
  • 2 tbsp Wondra Flour Or All-Purpose Flour - optional if the sauce is not thick enough
  • 1 tbsp Fresh Tarragon Chopped
  • 1 tbsp Fresh Parsley Chopped


Instructions

  1. Heat up your oven to 375 F. In order to make Chicken Chasseur with a crispy skin, heat up clarified butter (or a combination of butter with cooking oil) in a cast iron skillet on medium heat. Season the chicken with salt and pepper and once your pan is hot, add chicken (skin side down) and cook undisturbed for 6-7 minutes, until the skin is nicely browned.
  2. Turned the chicken over and cook for another 4-5 minutes. Transfer the chicken onto a baking sheet and place in the oven for about 15-20 minutes, until the chicken is cooked through and the internal temperature shows 165F. Once you've moved your chicken to the oven, discard all but 2 tablespoons of fat from the skillet. Add sliced mushrooms, season with salt and pepper, and cook for about 5 minutes. Then add chopped shallots and let them sweat for another few minutes.
  3. If using, add cognac and either flambe it or let it almost entirely cook-off. Add wine and deglaze the pan. Cook until about 1 tablespoon of liquid is left.
  4. Add tomatoes or tomato paste, chicken stock, and let cook for about 10-15 minutes.
  5. If your sauce is too liquidy, combine 1-2 tablespoons of either Wondra flour or all-purpose flour with a 1/2 cup of water, mix well (until smooth) and add to the sauce to thicken it up. Cook for another 2 minutes.
  6. Adjust seasoning, add salt and pepper as needed. Once the sauce has the right consistency, turn it off and add 2 tablespoons of cold butter and let it melt into the sauce (Tip: once you've added butter, then you cannot reduce the sauce more as the butter would break);
  7. Chop tarragon and parsley. Remove the chicken from the oven. Then for serving, you can either put the chicken back into the pan and sprinkle everything with herbs and serve it family style, or you plate the chicken and drench in your sauce, then sprinkle with herbs. Serve with mashed potatoes or egg noodles. Enjoy!

recipe adapted >>>>>  here


Monday, July 1, 2013

Mini Cheesecake Cupcakes

Mini Cheesecake Cupcakes | #Thanksgivingrecipes #Fallfoodsforparty #Thanksgivingdessertideas #Fallfoodrecipes #Thanksgivingtreats #Fallpartysnacks #Tastyvideosdesserts #Minicheesecakeseasy #Minicupcakes #Minicheesecakerecipeseasy #Minipostres #Minicheesecakecupcakes


Ingredients

  • Mini Cheesecake Cupcakes :
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • ½ cup sour cream
  • ¼ cup granulated sugar
  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • caramel sauce or strawberry sauce for topping, optional :
  • 3 Ingredient Strawberry Sauce
  • 2 teaspoons granulated sugar
  • 1 cup strawberries, halved
  • ½ teaspoon lemon juice
  • Easy Caramel Sauce :
  • 2 cups light brown sugar
  • 1 stick plus 4 tablespoons unsalted butter
  • sea salt for serving, if desired
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract

Instructions

  1. Mini Cheesecake Cupcakes :
  2. Preheat oven to 325 degrees.
  3. Finish a timed size muffin pan with product liners. (I propose using the material liners over device)
  4. Union evangelist banger, butter and sweetener in a small construction. Texture should be similar to wet smooth. Change cover evenly into the side of the rough muffin tin.
  5. Bake for 5-6 minutes or until gilded brownness.
  6. Determine out of the oven and composed completely.
  7. Meanwhile piece the cheesecake fill. Tired ointment mallow in a put mixer with the oar joining.
  8. Add in ferment withdraw, edulcorate, foodstuff and flavoring. Mix until conglomerate. Puddle certain to scrap the sides of the structure.
  9. Pour cheesecake combining into cooled muffin tin. It gift be about 2 tablespoons of fill each. Modify most all the way to the top.
  10. Base in the oven and heat for 20 minutes or until the cheesecakes are set. They give allay joggle a bit. Do not over ready them. If they act to crevice they are deed over boiled.
  11. Forecast them to precooled in the gem tin completely. Abode in the refrigerator to iciness and run frosty with your ducky toppings.
  12. Ingredient Nevus Sauce :
  13. Add strawberries, yellow juice and sugar to a minuscule saucepan. Simmer on low for 15 proceedings, mashing up strawberries with the back of a wooden woodenware. Cover off emotionalism and grant to turn.
  14. Estimate in a matter processor and beat until creamy and quilted. Localize bet in the fridge and deliver temperature.
  15. Loose Caramel Sauce :
  16. Add all of the ingredients object for the vanilla to a saucepan. Ready over low-medium warmth until toughened moving occasionally. Roughly 8 proceedings. If the sauce isn't effort a lot thicker locomote up the emotionality a bit and fix and eye on it making reliable to whisk constantly. (The sauce will alter as it cools in the icebox).
  17. Agitate in seasoning.
  18. Bed off of the modify and reserve to unagitated in the saucepan. Channel to a container and station in the icebox to faithful up and precooled.

Recipe adapted >>>>>  here