Monday, July 29, 2019

Chicken Chasseur or Hunter's 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

Chewy Chocolate Mint Chip Cookies

#Saltedcaramelcookies #Dessertrecipes #Cookiedesserts #Yummycookies #Deliciousdesserts #Browniecookies #Pineapplesmoothierecipes #Bananaandpineapplesmoothie #Pinapplebananasmoothie #Pineapplesmoothiehealthy #Pineapplealmondmilksmoothie #Chewychocolatebrownies

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, lightly packed
  • 1 large egg
  • 1/2 teaspoon peppermint extract
  • 15-20 drops green food colouring (optional)
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup mint filled chocolate chips (or mint chips)

 

 

 

 

 

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl or the bowl of a stand mixer, cream the butter, sugar and brown sugar together until light and fluffy.
  3. Add the egg, peppermint extract, and food colouring (if using), and cream until smooth.
  4. In another bowl whisk together the flour, salt, baking powder and baking soda.
  5. Add this to the butter mixture and mix until well combined. Stir in the chocolate chips and mint filled chips.
  6. Form the dough into tablespoon sized balls (or use a tablespoon sized cookie scoop) and place 2 inches apart on a baking sheet.
  7. Bake for 9-10 minutes, just until the edges start to brown lightly.
  8. Do not overbake them or they will be crispy rather than chewy. They still look underbaked when you take them out but will firm up as they cool.
  9. Let them cool on the pan for about 5 minutes and them move to a wire rack to cool completely.
  10. Cookies will keep for 7 days in a sealed container at room temperature.

recipe adapted  >>>>>  here


Rated 4.8/5 based on 554 customer reviews

Sunday, July 28, 2019

Keto Bagels

Keto Bagels | #Ketosnacks #Lowcarbmeals #Ketocheeseburgercasserole #Ketocasserolerecipes #Lowcarbdinner #Ketorecipeseasy #Ketobagelrecipe #Lowcarbketorecipes #Lowcarbbaking #Lowcarbvegetarianrecipes #Lowcarbbread #Ketohamburgerbuns


Ingredients

  • 6 ounces (1 1/2 cups) shredded mozzarella cheese
  • 4 ounces (1 cup) blanched almond flour
  • 1 ounce (2 tablespoons) cream cheese
  • 1 large egg
  • 1/2 tablespoon olive oil
  • 1 1/2 teaspoons baking powder
  • Seasoning Mix (Or Use Seasoning Of Choice):
  • 1 tablespoon dried dry minced onion
  • 2 teaspoons poppy seeds
  • 2 teaspoons white sesame seeds
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 375 F. Prepare a baking sheet lined with parchment paper or a nonstick silicone baking mat.
  2. In a small bowl, add all seasoning mix ingredients and stir until well-mixed.
  3. In a large heatproof bowl, add almond flour, about two-thirds of the seasoning mix, and baking powder. Whisk until well-mixed.
  4. Add mozzarella cheese and cream cheese to the same bowl. Microwave for 45 seconds, stir, and microwave for another 45 seconds or until the cheese is melted. Stir until the mixture forms a smooth dough.
  5. Add the egg to the same bowl, working it in until absorbed and well-mixed. If easier, use your hands to knead once the dough is cool enough to handle.
  6. Divide the dough into 4 equal pieces. Shape each piece into a log about 6 inches long, and attach the ends to form a bagel shape. Place the bagels at least 1 inch apart on the prepared lined baking sheet.
  7. Brush olive oil across the tops. Take the remaining seasoning mix and sprinkle on top, using as much or as little as desired.
  8. Bake at 375 F until golden brown on top, about 20 minutes. Since ovens vary, start monitoring at 15 minutes.

Recipe has been adapted from >>>>>  here

Thursday, July 25, 2019

Keto-Low Carb Focaccia

Keto-Low Carb Focaccia | #Ketobiscuits #Ketodinnerrolls #Bestketorecipes #Ketofoccaciabread #Ketocroissant #Egglessketobread #Ketocornbreadlowcarb #Ketopretzels #Fallketorecipes #Ketocornbreadrecipe #Lowcarbcornbreadrecipe #Lowcarbpretzels



Ingredients

  • Olive oil spray
  • Bread:
  • 1½ cups shredded part skim mozzarella (6 oz)
  • 1 oz cream cheese, cubed
  • 1½ cups blanched finely ground almond flour (6 oz)
  • 1 tablespoon baking powder (gluten free if needed)
  • 1 large egg, lightly beaten
  • Toppings:
  • 1 tablespoon rosemary leaves
  • 1/2 teaspoon coarse salt


Instructions

  1. Preheat oven to 350 degrees F. Spray the bottom of a square 8-inch baking dish with olive oil. Line it with a parchment square, and spray the parchment paper.
  2. Place the mozzarella in a medium microwave-safe bowl. Top with the cream cheese cubes. Microwave for 30 seconds. Stir, then microwave for 40 more seconds.
  3. Stir again, and add the almond flour, the baking powder, and the egg. Stir with a rubber spatula, then knead with your hands. Work quickly, kneading the dough well before it cools, and making sure it’s completely uniform.
  4. Press the dough into the prepared baking dish. This is easier to do with lightly oiled hands. With your fingertips, make dimples in the dough, as shown in the video.
  5. Scatter the rosemary leaves on top of the bread, gently pressing them into the dough, and sprinkle with coarse salt. Liberally spray with olive oil.
  6. Bake the bread until puffed and golden brown, 15-17 minutes.
  7. Cool in the pan on a cooling rack for 15 minutes, then cut into nine squares and serve.

Recipe has been adapted from >>>>>  here


Wednesday, July 17, 2019

Everyday Baked Chicken

Everyday Baked Chicken | #Healthycasserolerecipes #Weightwatchersenchiladacasserole #Wwrecipeswithpoints #Weightwatcherschickenenchiladabake #Weightwatcherschickenrecipes #Wwchickenenchiladabake #Ketodinnerrecipes #Stuffedchickenrecipes #Easydinnerrecipes #Ketochickenrecipes #Chickenrecipeseasy #Chickenrecipesfordinner

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • Spray Oil

Instructions

  1. Preheat your oven to 425.
  2. Mix all of your dry spices together.
  3. Spray a baking pan with oil and place your chicken breasts on the pan.
  4. Sprinkle your spice mixture over the chicken and rub into the chicken with your hands. Repeat on the other side.
  5. Bake in the oven for 10 minutes and flip and bake for 10 more.

Recipe has been adapted from >>>>>  here

Tuesday, July 16, 2019

Crispy Blackberry Honey Jalapeno Chicken Wings Recipe

Crispy Blackberry Honey Jalapeno Chicken Wings Recipe | #Mangohabanerowings #Saltandvinegarchickenwings #Saltandvinegarwingsbaked #Chickenwingrecipes #Cookingrecipes #Chickendishes #Cookingrecipes #Blackberryrecipesbreakfast #Chickenwingrecipes #Chickendishes #Poultryrecipes #Dessertrecipes

Ingredients

  • CRUST
  • 1 1/4 cup (167g) vanilla wafer crumbs
  • 1/4 cup (56g) salted butter, melted
  • 1 1/2 tbsp (20g) sugar
  • CHEESECAKE FILLING
  • 8 oz (226g) cream cheese, room temperature
  • 16 oz (452) mascarpone cheese, room temperature
  • 1/4 cup (52g) sugar
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 2 tsp vanilla extract
  • KAHLUA MIXTURE*
  • 3 tbsp (45ml) warm water
  • 2 tbsp (30ml) instant espresso powder
  • 1 cup (240ml) Kahlua
  • 12 ladyfingers
  • KAHLUA WHIPPED CREAM
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/4 cup (60ml) Kahlua mixture (remaining from above), cold
  • 10 tbsp (73g) powdered sugar
  • Cocoa, optional

Instructions

  1. Rinse the chicken wings with cold water and drain. Meanwhile prepare a large baking dish with the gluten free flour and salt.
  2. Bring a large heavy pot with several inches of vegetable or peanut oil up to 375 degrees.
  3. While you are waiting for the oil to come to temperature, add the chicken wings to the flour and salt mixture and toss to coat lightly in the flour. You will probably have to do this in two batches (same with the frying.)
  4. When the oil is at the appropriate temperature (I always use a thermometer for deep frying) gently add the chicken wings to the oil.
  5. While the chicken wings are frying (stir and flip occasionally over about 12 minutes) begin the sauce.
  6. In a small saucepan over medium heat, add the olive oil and the garlic, onions and jalapeno. Sprinkle with kosher salt and cook until soft 3-4 minutes.
  7. Add the frozen blackberries and the honey and simmer until the fruit is hot and bubbly, about 5 minutes.
  8. Throw everything in the jar of a blender and puree on high until you have a smooth sauce. Season to taste with kosher salt and set aside.
  9. Remove the golden chicken wings from the fry oil at the 12 minute mark and transfer them to a large bowl.
  10. Add half the sauce (if you have split them into two batches for frying purposes) and toss them to coat.
  11. Serve hot with fresh blackberries and finely cut green onions to garnish.

recipe adapted  >>>>>  here

Cajun Lime Chicken Avocado Corn Salad

Cajun Lime Chicken Avocado Corn Salad | #Besteverbroccolisalad #Coleslawramennoodlesalad #Bestsaladrecipes #Cabbagesaladwithramennoodles #Cookingrecipes #Soupandsalad #Lowcarbmeals #Healthydinnerrecipes #Lowcarbrecipes #Bigmacsalad #Lowcarbsnacks #Ketodinnerrecipes


Ingredients

  • Blackened Chicken:
  • 1/2 lb chicken breast boneless, skinless, thinly sliced
  • 1 tbsp olive oil extra virgin
  • 1/8 tsp salt or to taste
  • black pepper to taste
  • 1/4 tsp smoked paprika or regular
  • 1/8 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp ground cumin
  • 1/8 tsp chili powder
  • 1/8 tsp oregano
  • 1/2 lime juiced
  • Cilantro Lime Juice Dressing:
  • 3 tbsp lime juice
  • 2 tbsp olive oil extra virgin
  • 1 tbsp cilantro freshly chopped (or parsley)
  • 1/4 tsp salt or to taste
  • 1/8 tsp pepper or to taste
  • 1/4 tsp crushed red pepper flakes or to taste, optional
  • Salad:
  • 1 english cucumber cut lengthwise and then into slices
  • 1 cup cherry tomatoes halved
  • 1/4 medium red onion sliced thin
  • 1 ear of corn cooked
  • 1 medium avocado pitted, peeled, diced

Instructions

  1. Chicken:
  2. Preheat a nonstick griddle pan over medium heat with 1 tablespoon of olive oil. Be sure to brush the olive oil to coat the entire pan.
  3. Remove chicken from package. Rinse and pat dry.
  4. Combine all seasonings and 1 tablespoon of olive oil into a mixing bowl (or Ziploc bag).
  5. Add the chicken breast and toss to coat.
  6. Once the grill pan is heated, at the chicken breast and cook on each side approximately 3-4 minutes, flipping once. Time will be dependent on the thickness of the chicken breast.
  7. Remove from pan to a plate and allow to cool.
  8. Cilantro Lime Juice Dressing:
  9. While the chicken is cooking, combine all ingredients for the dressing into a small mixing bowl. Whisk to thoroughly combine.
  10. Salad:
  11. Once the chicken has cooled, cut each breast into small cubes. Combine in a large bowl with salad ingredients: cucumber, tomatoes, red onion, corn, and avocados.
  12. Drizzle dressing over the top. Toss to fully combine.

RECIPE ADAPTED >>>>>  here

Monday, July 15, 2019

Blueberry Ice Cream Recipe with Lemon Curd

Blueberry Ice Cream Recipe with Lemon Curd | #Weightwatchersfreestyle #Spiralizerrecipes #Chickenmeals #Chickencasserolerecipes #Recipeswithbroccoli #Weightwatcherchickentenders #Cookingrecipes #Sugarfreedessertseasy #Sugarcravings #Lowcaloriedesserts #Healthysugar #Snackrecipes



Ingredients

  • 2 cups half-and-half
  • 1 cup heavy cream
  • 1 cup lemon curd
  • 1/2 cup sugar
  • 1 cup blueberries


Instructions

  1. Using a blender, mix together the curd, sugar, cream and half-and-half or about a minute. Refrigerate the mixture for 4 hours or overnight.
  2. Pour the mixture into the ice cream maker and churn according to the ice cream maker's directions.
  3. Once the ice cream has finished churning and is thick and creamy, muddle the berries and fold them into the ice cream creating swirls and distributing the berries. Transfer to a container and allow the ice cream to freeze for at least 4 hours before serving.

recipe adapted  >>>>>  here


Thursday, July 4, 2019

Chocolate Pecan Pie Bars

Chocolate Pecan Pie Bars | #Bundtcakerecipes #Cookiebars #Panerakitchensinkcookies #Pecanpierecipe #Maplepecanbars #Mapledesserts #Chocolatepecanpiebars #Pecanpiebrowniesrecipe #Browniepecanpiebars #Dessertrecipes #Cookierecipes #Dessertbars

Ingredients

  • Crust
  • 1 1/4 cups almond flour
  • 1/4 cup granular Swerve Sweetener
  • 1/4 tsp salt
  • 1/4 cup butter chilled, cut into small pieces
  • Pecan Pie Filling
  • 1/2 cup butter
  • 2/3 cup powdered Swerve Sweetener
  • 2 tsp Yacon syrup optional, helps with color and flavor
  • 1 1/2 tsp vanilla extract
  • 1/2 cup heavy whipping cream
  • 2 large eggs
  • 1/4 tsp salt
  • 1 cup pecans lightly toasted
  • 2 ounces Lily's Dark Chocolate chopped

Instructions

  1. Crust:
  2. Preheat the oven to 325F.
  3. In a food processor, combine the almond flour, sweetener, and salt. Pulse a few times to combine. Scatter the butter pieces over top and pulse until mixture resembles coarse crumbs.
  4. Press into the bottom of a 9x9 inch pan and bake 12 minutes or until the edges are just turning golden.
  5. Pecan Pie Filling:
  6. In a medium saucepan over low heat, melt the butter. Stir in the powdered sweetener and Yacon syrup and whisk until well combined. Remove from heat.
  7. Whisk in the vanilla extract and cream. Add the eggs and salt and whisk until fully incorporated.
  8. Scatter the pecans and chopped chocolate over the crust and pour the filling overtop. Bake 20 to 25 minutes, until the filling is mostly set (if you want them gooey, make sure the middle still has a little jiggle to it when the pan is shaken).
  9. Remove and let cool at least 30 minutes before cutting into bars.

recipe adapted  >>>>>  here

The best Keto Pancakes | Low Carb & High Fat

The best Keto Pancakes | Low Carb & High Fat | #Ketolemondesserts #Ketocreamcheeserecipes #Bestketotortillas #Ketobuttercake #Bestketobreakfast #Ketopancakescoconutflour #Ketojellofluff #Ketosnackseasysweet #Ketojellodessert #Ketobreakfasteasy #Easyketodessertrecipes #Ketofluffdessert

Ingredients

  • 3 eggs
  • 1/4 cup whipping cream
  • 1/4 cup softened cream cheese
  • 1/4 cup melted Butter I used Kerrygold
  • 1/4 cup coconut flour
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tbsp sweetener or more to taste

Instructions

  1. In a medium mixing bowl combine the eggs, the melted butter, the heavy whipping cream, the cream cheese and the vanilla extract. Stir well for 2 minutes.
  2. Combine the coconut flour, the sweetener, the baking powder, the cinnamon.
  3. Using a fork combine the wet and dry ingredients.
  4. Heat a large non-stick skillet (or use griddle) over medium heat.
  5. Spread the batter into 3-inch circles.
  6. When bubbles start to appear on the top surface of the pancake, turn over.
  7. Cook for 2 minutes on the other side or until lightly browned.

Recipe adapted >>>>>  here

Wednesday, July 3, 2019

Zuppa Toscana Soup

#knockyoursocksoffcrockpotsoup #Zuppatoscano #Tuscansoupolivegarden #Zuppatoscanasoupolivegardencopycat #Zuppatoscanasoupcrockpot #Crockpotsouprecipes #Easycreamytomatosoup #Cookingrecipes #Dinnerrecipes #Cakerecipes #Breakfastrecipes #Cupcakecakes


Ingredients

  • 2 tsp olive oil
  • 1 lb Italian Sausage (casings removed if necessary)
  • 4 oz bacon (about 4 slices), diced into small pieces*
  • 1 cup chopped yellow onion (about 1 small onion)
  • 3 (14.5 oz) cans low-sodium chicken broth
  • 2 cups water
  • 1 1/2 lbs Russet potatoes, scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp fennel seeds, crushed (optional)
  • Salt and freshly ground black pepper
  • 2 cups half and half
  • 1 1/2 cups packed chopped kale
  • Finely shredded Romano cheese for serving, optional

Instructions

  1. Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan.
  2. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside.
  3. Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions and saute mixture until bacon is cooked through and onions are translucent, about 3 - 5 minutes longer.
  4. Add chicken broth, water, sliced potatoes, sugar, fennel seeds, and salt and pepper to taste. Bring soup just to a boil then reduce heat to medium-low and stir in cooked sausage.
  5. Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 - 15 minutes.
  6. Add in kale then simmer until potatoes are soft and kale is tender, about 5 - 10 minutes longer.
  7. Stir in half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup if desired. Serve warm topped with Romano cheese.

recipe adapted  >>>>>  here


Rated 4.8/5 based on 491 customer reviews

Monday, July 1, 2019

CHERRY PISTACHIO SNOWBALL COOKIES

CHERRY PISTACHIO SNOWBALL COOKIES | #CHERRY #PISTACHIO #SNOWBALL #COOKIES #Cookiedesserts #Cakecookies #Dessertrecipes #Yummycookies #Cookingrecipes #Monstercookies #baking #desserts #treats #food #Cookiedecorating #Holidaydesserts

Ingredients

  • 2 cups flour
  • 3/4 cup chopped pistachios
  • 1/2 cup chopped maraschino cherries
  • 1/4 cup sugar
  • 1 cup butter softened
  • 1 teaspoon vanilla
  • 1/2 cup powdered sugar

Instructions

  1. Heat oven to 325 degrees. Combine all ingredients except for powdered sugar in a bowl. Beat ingredients on a slow speed, scraping the bowl as needed. Beat just until well mixed.
  2. Shape dough into 1 inch balls. Place cookies on an ungreased baking sheet. Bake for 18-20 minutes or until slightly golden. Remove; cool cookies for 5 minutes before rolling in powdered sugar.

recipe adapted >>>>>  here

Honey Mustard Chicken Salad With Bacon & Avocado

Honey Mustard Chicken Salad With Bacon & Avocado |  #Ethnicrecipes #Yummyfood #Healtyfood #Stuffedpeppers #Delicioussalads #Lunchsalads #Honeymustarddressing #Honeymustardchickenavocadosalad #Saladrecipesfordinnerchicken #Grilledchickensalad #Honeymustardchickenbaconandavocado #Honeymustardchickensaladwithbacon

Ingredients

  • Dressing / Marinade:
  • 1/3 cup honey
  • 3 tablespoons whole grain mustard
  • 2 tablespoons smooth and mild Dijon mustard
  • 2 tablespoons olive oil
  • 1-2 tablespoons Apple cider vinegar (or white vinegar), (OPTIONAL -- to cut through the sweetness)
  • 1 teaspoon minced garlic
  • Salt to season
  • 4 skinless and boneless chicken thighs or chicken breasts
  • For Salad:
  • 1/4 cup diced bacon, trimmed of rind and fat
  • 4 cups Romaine lettuce leaves, washed
  • 1 cup sliced grape or cherry tomatoes
  • 1 large avocado, pitted and sliced
  • 1/4 cup corn kernels
  • 1/4 of a red onion, sliced

Instructions

  1. Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
  2. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
  3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
  4. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
  5. Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

recipe adapted  >>>>>  here

Butter Swim Biscuits (quick and easy!)

Butter Swim Biscuits (quick and easy!) | #Easyshepardspierecipe #Cheesyhamburgercasserole #Hamburgercasserolerecipeseasy #Easydinnerrecipeswithfewingredients #Butterswimbiscuitseasyrecipes #Butterybiscuits #Dinnerideas #Frozenbreaddoughcinnamonrolls #Butterbiscuitrecipe #Easybiscuitrecipe #Butterswimbiscuits #Butterybiscuitrecipe


Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 cups buttermilk
  • 1 stick butter
  • 4 tsp baking powder
  • 4 tsp sugar
  • 2 tsp salt

Instructions

  1. Preheat the oven to 450 degrees.
  2. Combine all of the dry ingredients in a medium sized bowl.
  3. Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed.
  4. Melt the butter in a microwave safe bowl, and then pour it into an 8x8 or 9x9 baking dish (make sure that your pan is not too small or shallow so that the butter doesn't drip out of the pan while it's baking).
  5. Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides.
  6. Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares.
  7. Bake for 20-25 minutes or until golden brown on top.
  8. Enjoy for breakfast, lunch or dinner! These biscuits are the perfect companion to any meal. I prefer to eat them with raspberry jam. 🙂

Recipe has been adapted from >>>>>  here