Wednesday, October 26, 2016

Lemon Pepper Chicken Recipe

Lemon Pepper Chicken Recipe | #Lemonbutterchicken #Thinslicedchickenrecipes #Lemongarlicsauce #Creamylemonpepperchicken #Chickenrecipesskillet #Lemonpepperchickenmarinade #Easydinnerrecipesforfamily #Quickandeasydinnerrecipes #Ketochickenrecipes #Chickenbreastrecipes #Lemonpepperchicken #Dinnerideas

Ingredients

  • 4 thin cut boneless skinless chicken breasts
  • 1/3 cup all purpose flour
  • 1 tablespoon lemon pepper seasoning or more to taste
  • salt to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped parsley

Instructions

  1. Mix together the flour, lemon pepper seasoning and salt to taste. Pour the flour mixture onto a plate or into a shallow bowl.
  2. Heat the olive oil in a large pan over medium high heat.
  3. Dredge the chicken breasts in the flour mixture, turning to coat evenly.
  4. Place the chicken in the pan and cook for 5-6 minutes per side or until done.
  5. Remove the chicken from the pan and place on a plate. Cover to keep warm.
  6. Melt the butter in the pan, and whisk in the lemon juice. Season with salt to taste.
  7. Spoon the sauce over the chicken. Sprinkle with parsley and serve.

Recipe adapted >>>>>  here

Monday, October 24, 2016

Hot Ham and Cheese Crescents

Hot Ham and Cheese Crescents | #Halloweenfingerfoods #Cookingrecipes #Appetizerrecipes #Appetizersnacks #Fingerfoodappetizers #Yummyfood #Footballpartyfood #Chickenandbaconrecipes #Baconchickenbites #Baconwrappedchickenbites #Cookingrecipesvideos #Chickenappetizers

Ingredients

  • 16-oz cooked ham, chopped
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded swiss cheese
  • 8-oz cream cheese, softened
  • 1 Tbsp dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp brown sugar
  • 1/4 tsp onion powder
  • 3 cans refrigerated crescent rolls
  • 1 Tbsp poppy seeds

Instructions

  1. Preheat oven to 375 degrees.
  2. Mix together ham, cheddar, swiss, cream cheese, dijon mustard, Worcestershire, brown sugar and onion powder.
  3. Separate crescent rolls into 24 triangles. Cut each triangle in half, forming two triangles. Scoop one tablespoon of ham mixture on the long end of each triangle. Roll up crescents and place on baking sheet. Sprinkle tops of crescents with poppy seeds.
  4. Bake for 15 to 18 minutes.

recipe adapted >>>>>  here

Monday, October 17, 2016

Rustic French Apple Tart

Rustic French Apple Tart | #Easydesserts #Dessertsalads #Fluffsaladrecipes #Pretzeljellodessert #Pineapplepretzelfluffrecipe #Pineapplepretzelsaladrecipe #Rusticpeachtart #Peachtartrecipes #Rusticfrenchappletart #Dessertrecipes #Cookingrecipes #Appledesserts



Ingredients

    FOR THE CRUST
    • 1-1/2 cups all-purpose flour, spooned and leveled
    • 1/2 teaspoon salt
    • 2 tablespoons granulated sugar
    • 1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces
    • 1/4 cup very cold water
    FOR THE FILLING
    • 1-3/4 lbs baking apples (3 large)
    • 1/3 cup sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon
    • 2 tablespoons unsalted butter, melted
    • 1/8 teaspoon salt
    FOR ASSEMBLING & BAKING
    • 1 tablespoon all purpose flour
    • 1 egg, beaten
    • 2 tablespoons turbinado sugar
    • 1 tablespoon apricot jelly or jam, optional for glaze

    Instructions

    1. Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
    2. Make the Filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
    3. Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.
    4. Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
    5. Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle half of the turbinado sugar over the top crust and half over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
    6. Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.
    7. Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine -- just scrape any burnt bits away from the tart once it’s baked.) Transfer the pan to a rack and let cool.
    8. While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1-1/2 teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.
    9. Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
    10. Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
    11. Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)

    recipe adapted  >>>>>  here

    Saturday, October 8, 2016

    Sweet Potato Pumpkin Spice Paleo Bread

    Sweet Potato Pumpkin Spice Paleo Bread | #SweetPotato #Pumpkin #Spice #Paleo #Bread #Healthydietrecipes #Nocarbdiets #Ketodietrecipes #Ketogenicdietrecipes #Lowcarbketo #Ketorecipeseasy #Wholefoodrecipes #Paleodietrecipes #Paleomenu #Healthydietrecipes #Whole30recipes #Glutenfreerecipes

    Ingredients

    • 1 large sweet potato or 2 small/medium ones
    • 4 large eggs
    • 1/2 cup coconut flour
    • 1/2 cup coconut sugar
    • 1/3 cup coconut oil
    • 1/4 cup maple syrup
    • 2 teaspoons pumpkin pie spice
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon sea salt

    Instructions

    1. Preheat oven to 350F.
    2. Mince 1 large sweet potato or 2 small ones in a food processor until rice consistency.
    3. Add rest of ingredients to food processor and blend until smooth.
    4. Bake in a parchment lined standard bread pan (4 1/2" by 8 1/2") for about 90 minutes until a toothpick when inserted comes out clean.

    recipe adapted >>>>>  here

    Healthy Mac and Cheese Recipe

    Healthy Mac and Cheese Recipe | #healthymacandcheeserecipe #Glutenfreerecipes #Cauliflowermacandcheeseketo #Cauliflowermacandcheeselowcarb #Healthycauliflowermacandcheese #Paleodinner #Healthyrecipes #Healthysweetsnacks #Healthylunchrecipes #Healthycookiedoughballs #Healthymacandcheesecleaneating #Healthymeals #Veggiemacandcheese





    Ingredients

    • 1 Tbsp olive oil
    • 1/2 medium sweet onion, sliced
    • 2 medium russet potatoes, peeled and diced
    • 3 medium carrots, peeled and diced
    • 1/2 cup raw cashews,
    • 2 cups water
    • 1/2 tsp paprika
    • 1/2 tsp garlic powder
    • 1 tsp dijon mustard
    • 1 1/2 cups vegetable broth (If the sauce is too thick, add 1/4 cup additional broth until you reach the desired consistency)
    • 1/4 cup nutritional yeast
    • 1 tbsp lemon juice
    • Sea salt and pepper to taste
    • 1 package of gluten-free elbow noodles (or regular whole wheat noodles)


    Instructions

    1. Saute the onions for 5 minutes in olive oil in a large sauté pan over medium heat. Add the diced potatoes, carrots, cashews, and 2 cups of water. Season the water with a pinch of salt.
    2. Bring the mixture to a simmer and then reduce the heat to medium-low. Cover and let it cook for 20-25 minutes or until the vegetables have softened and the water is mostly absorbed. Take the pan off the heat and let it cool. (I try not to add hot vegetables to the blender, it's dangerous!)
    3. Add the cooled vegetables, paprika, garlic powder, dijon mustard, lemon juice, nutritional yeast, vegetable broth, salt, and pepper to the food processor. Blend on high until the sauce is smooth and creamy.
    4. Pour the sauce back into the pan and heat it up. Add the cooked macaroni noodles and stir to coat every noodle. Serve and enjoy!

    recipe adapted >>>>>  here



    Rated 4.5/5 based on 537 customer reviews

    Vegan Red Thai Coconut Curry

    Vegan Red Thai Coconut Curry | #Asianrecipes #Vegetarianindianrecipes #Indianfoodrecipesvegetarian #Vegetariankorma #Thaicurryvegan #Veggiekorma #Whole30cashewchicken #Cookingrecipes #Weightlossdinnerrecipes #Vegandinners #Wholefoodrecipes #Veganfoods

    Ingredients

    • Sauce
    • 1 White Onion finely diced
    • 1 thumb sized Piece of Ginger minced
    • 3 tbsp Red Curry Paste (ensure yours is vegan, or make your own)
    • 2 x 400ml cans Coconut Milk
    • 2 tsp Chilli Paste (sambal oelek)
    • 4 tbsp Soy Sauce
    • 1 tsp Rice Wine Vinegar
    • Vegetables
    • 1 head Broccoli cut into florets
    • 6-7 Small Potatoes quartered
    • 1 large handful Green Beans
    • 1 cup Frozen Peas
    • 1 block (250g) Tofu cut into 1 inch cubes
    • 1 large handful Spinach
    • Toppings
    • 1/2 Red Onion
    • 1 Red Chilli
    • Fresh Coriander
    • Sesame Seeds

    Instructions

    1. First, wash and quarter the potatoes and boil for 10 minutes, drain and set aside.
    2. While the potatoes are boiling, start making the sauce. Add a little oil to the bottom of a large stockpot. Cook the finely diced onion and the minced ginger over a medium/high heat for 3-4 minutes until the onion is translucent. Add the curry paste and cook for another minute.
    3. Next, add the coconut milk and give everything a good stir. Add the soy sauce, chilli paste and bring to a simmer.
    4. In another frying pan, heat a little oil and fry the tofu until it's golden on all sides.
    5. Add the cooked potatoes, and the other vegetables (except the spinach) into the curry sauce and simmer for 5 minutes. At the end, stir in the rice wine vinegar and the spinach, until the spinach wilts.
    6. Serve the curry with rice, and top with the tofu, some sliced red chilli, sliced red onion, some fresh coriander and a sprinkling of sesame seeds.

    recipe adapted  >>>>>  here

    Wednesday, October 5, 2016

    SLOW COOKER CHICKEN CURRY WITH COCONUT MILK

    SLOW COOKER CHICKEN CURRY WITH COCONUT MILK | #SLOW #COOKER #CHICKEN #CURRY WITH #COCONUT #MILK #Cookingrecipes #Crockpotdinner #Crockpotcooking #Slowcookercrockpot #Easyslowcookerrecipes #Chickendishes #Cookingrecipes #Crockpotslowcooker #Crockpotdinner #Crockpotcooking #Ethnicrecipes #Indianfoodrecipes

    Ingredients

    • 1 lb. chicken breasts
    • 3 tbsp. curry powder mild
    • 1 tsp. turmeric powder
    • ½ tsp. ground coriander
    • 2 tsp. salt
    • 1 tsp. sugar
    • 2 15-oz. cans coconut milk lite or full fat
    • 1 cup water optional
    • 2 tbsp. butter or olive oil
    • 2 cloves garlic crushed
    • 4 cups sweet potatoes peeled, cut into 1-inch cubes
    • 1 medium sweet onion cut into 1-inch pieces
    • Rice cooked
    • Cilantro optional

    Instructions

    1. In a small bowl combine curry powder, turmeric, coriander, salt and sugar. Toss to combine.
    2. Place chicken breasts in a 4-6 quart slow cooker.
    3. Add coconut milk (and water if milk is thick). Make sure to lift up the chicken breasts to prevent the chicken from burning.
    4. Add butter, garlic, and the bowl of seasoning ingredients. Stir the liquid to incorporate the seasonings.
    5. Add sweet potatoes and onions. Stir to combine.
    6. Cover slow cooker and set to Low for 6-8 hours, or High for 4-6 hours.
    7. Check on curry during the last hour of cooking and stir the ingredients if the curry is starting to stick to the sides.
    8. During the last 30 minutes of cooking, remove chicken from the slow cooker and shred it with a fork. Place chicken back into the slow cooker for the remaining time.
    9. Turn off slow cooker and let rest for at least 20 minutes before serving. This will help thicken up the sauce. Serve chicken curry with jasmine rice and additional cilantro, if desired, and enjoy!

    recipe adapted >>>>>  here

    Monday, October 3, 2016

    CHICKEN SHAWARMA (EASY & HEALTHY)

    CHICKEN SHAWARMA (EASY & HEALTHY) | #2ingredientfudgecondensedmilk #Fudgerecipeseasy #Cookingrecipes #Healthyrecipes #Vegetarianrecipes #Dessertrecipes #Saltandpeppershrimpchinese #Cookingrecipes #Dinnerrecipes #Chinesefood #Chickendinner #Poultryrecipes

    Ingredients

    • For the Dry Rub:
    • 2 tsp paprika
    • 2 tsp cumin
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp allspice
    • 1 tsp ground tumeric
    • 1 tsp kosher salt
    • 1/4 tsp ground cinnamon
    • 1/4 tsp freshly ground black pepper
    • 1/8 tsp cayenne
    • 2 TB extra virgin olive oil
    • For the Chicken:
    • 3 lb boneless, skinless chicken thighs (don’t use breasts)
    • 1 TB extra virgin olive oil
    1. In a large bowl, whisk together all the spices to combine well. Add 2 TB olive oil and mix into a paste. Set aside.
    2. Thoroughly towel-dry the boneless, skinless chicken thighs. Slice each thigh into quarters, and coat with 1 TB olive oil. Add chicken into the bowl with marinade. Use tongs or clean hands to thoroughly coat all pieces of chicken evenly, on all sides. Cover tightly with cling wrap and chill overnight (at least 3-4 hours.)
    3. Let chicken come to room temp as you preheat oven to 400F, with rack on upper middle position.
    4. Place chicken pieces in a single layer on a large, foil-lined baking sheet. Take care not to overlap or overcrowd the pieces. Roast 15 min or until just cooked.
    5. Let chicken cool enough to handle. Slice all chicken into thin slices. Place back onto the baking sheet in an even layer. Broil on high for 7-10 minutes or until edges are nicely browned. Serve immediately with pita bread, basmati rice, or hummus.

    recipe adapted  >>>>>  here

    Saturday, October 1, 2016

    Blackberry Bacon Grilled Cheese

    Blackberry Bacon Grilled Cheese | #Burgerssandwiches #Cookingrecipes #Soupandsandwich #Wrapsandwiches #Yummyfood #Saladsandwich #Jalapenopoppergrilledcheese #Grilledcapresesandwich #Hotsandwichrecipes #Burgerssandwiches #Cookingrecipes #Soupandsandwich
    Ingredients
    • 1 Tbsp. butter
    • 2 pieces sourdough bread
    • 4 slices Swiss cheese
    • 4 pieces bacon cooked
    • 1/2 jalapeno sliced (*for less spice, remove seeds)
    • 3 Tbsp. blackberry jam
    Instructions
    1. Butter one side of each slice of bread. Place bread, butter side down, in skillet.
    2. Top one piece of bread with cheese, bacon, and jalapeños.
    3. Top the other piece of bread with blackberry jam.
    4. Put sandwich together; grill over medium heat, flipping after 4-5 minutes.
    5. Grill until both sides are golden brown and cheese is melted.

    Recipe Adapted : here