Sunday, April 25, 2010

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

Bacon Wrapped Cream Cheese Stuffed Chicken Breast | #Bacon #Wrapped #Cream #Cheese #Stuffed #Chicken #Breast #Creamcheesestuffedchicken #Baconwrappedchickenwithcreamcheese #Stuffedchickenrecipes #Baconwrappedstuffedchicken #Stuffedchickenbreastrecipes #Grilledstuffedchicken #Cookingrecipes #Chickendishes #Easymeals #Healthydietrecipes #Chickendinnerrecipes #Chickenparmesanrecipes


Ingredients

  • 1 lb of boneless, skinless chicken breasts cut into 4 – 4 ounce pieces.
  • 4 tbsps of cream cheese.
  • ¼ cup of shredded Pepperjack cheese.
  • 2 tbsps of chopped green onion.
  • 4 to 8 pieces of bacon.

Instructions

  1. In a bowl, mix the softened cream cheese, chopped green onions and shredded pepperjack cheese.
  2. Pound the breast so it’s about ¼ inch thick.
  3. Divide the mixture evenly and place it in the middle of each piece of chicken. Roll the chicken breast up starting at the long side trying to keep the filling inside.
  4. Wrap 1 or 2 slices of bacon around the chicken and secure with a toothpick.
  5. Arrange the rolls on a baking sheet and bake in a preheated oven to 375° for 30 minutes.
  6. Once cooked, broil for 5 minutes to brown and crisp the bacon and turn the rolls to broil the other side for 3 minutes too.
  7. Serve hot and Voila!
  8. Simple, easy and super delicious! The last time I made this, it was for dinner. The best thing about this recipe is that you can choose your favorite grilling sauce, marinade, chili sauce or sweet and sour sauce and add it during the baking.

recipe adapted >>>>>  here

Saturday, April 24, 2010

Fettuccine with Roasted Pepper Sauce

Fettuccine with Roasted Pepper Sauce | #Vegetarianrecipes #Cookingrecipes #Ramennoodlerecipes #Kungpaonoodles #Spicythainoodles #Healthydinnerrecipes #Pastadishes #Cookingrecipes #Yummydinners #Pastanoodles #Yummyfood #Comfortfood

Ingredients

  • 8 oz fettuccine
  • 1/2 lb chicken, cut into pieces
  • 1 tbsp olive oil
  • 1 garlic cloves, finely chopped
  • 16 oz jar roasted peppers
  • 1/2 cup Half&Half (or heavy cream)
  • 1/4 cup chopped fresh parsley
  • salt and pepper
  • grated Parmesan cheese to garnish

Instructions

  1. Prep the ingredients: 1) Bring a large pot of water to a boil and cook fettuccine according to the package instructions. Drain, rinse with cold water and set aside. 2) Meanwhile, chop half of the peppers into small pieces. Place the remaining peppers (with the liquid from the jar) into a food processor or bullet blender and process until smooth.
  2. Add olive oil to a large, non-stick pan and cook the chicken for 5 minutes on medium heat. Season with some salt and pepper.
  3. Add garlic and cook for about 30 seconds.
  4. Add chopped and blended peppers and Half&Half.
  5. Cook, stirring occasionally for about 10 minutes, until the sauce starts to thicken.
  6. Add fettuccine and parsley and mix everything well. Sprinkle with Parmesan cheese and enjoy!

recipe adapted >>>>>  here

Thursday, April 22, 2010

instant pot cheesy enchilada rice

instant pot cheesy enchilada rice | #Roundsteakrecipes #Easypeachcobblerwithfreshpeaches #Easyfreshpeachrecipes #Peachcobblerwithcannedpeaches #Peachrecipescobblereasy #Roundsteakandgravy #Instantpothummus #Mujadararecipeinstantpot #Instantpotlentilsandrice #Instantpotpressurecooker #Cookingrecipes #Crockpotrecipes

Ingredients

  • 2 cups long grain brown rice
  • 2 1/2 cups water
  • 1 (15 oz) can enchilada sauce
  • 1 (14.5 oz) can black beans, rinsed and drained
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 Tbsp lime juice
  • 1–2 cups sharp grated cheddar (depending on how cheesy you want it)
  • 1 avocado diced
  • Sour cream
  • 1 lime, cut into wedges
  • Cilantro, for garnish

Instructions

  1. Add rice, water, enchilada sauce, black beans, cumin, salt, pepper and garlic powder to the Instant Pot. Don’t stir. Just layer the ingredients. Cover and turn valve to “sealing.” Press the manual button and set timer to 22 minutes. When timer beeps let the pressure release naturally for 10 minutes and then move the valve to “venting.”
  2. Remove the lid and stir in the lime juice and cheddar. Salt and pepper to taste.
  3. Serve rice topped with diced avocado, sour cream, lime wedge and cilantro.

RECIPE ADAPTED  >>>>>  here

Sunday, April 18, 2010

ORANGE CHICKEN RECIPE

ORANGE CHICKEN RECIPE | #Dinnerideaseasy #Orangechickeneasy #Healthyorangechicken #Italianrecipes #Orangemarmaladechicken #Easyorangechickenrecipe #Airfryerorangechicken #Bakedorangechicken #Orangechickeneasy #Orangechickenrecipeeasy #Cookingrecipes #Chickendishes

Ingredients

  • Canola Oil for frying
  • 2 tsp sesame oil
  • 1 egg
  • 1/3 cup corn starch
  • 3 tbsp soy sauce
  • 2 lbs. boneless skinless chicken thighs, cut into bite sized pieces
  • For the Sauce:
  • 1 1/2 tsp fresh orange zest
  • 2 tbsp fresh orange juice
  • 3 tbsp soy sauce
  • 3 tbsp water
  • 1/3 cup sugar
  • 1/3 cup rice wine vinegar (or dry sherry)
  • 1/3 cup chicken broth
  • 2 tbsp corn starch
  • 1 tsp canola oil
  • 1 1/2 tsp minced ginger
  • 3 cloves garlic, finely minced
  • pinch of red pepper flakes, optional
  • For the Garnish:
  • sliced green onions
  • orange slices

Instructions

  1. Pour 1 to 2 inches of canola oil in a small deep fryer or heavy bottomed pot and heat to 375 degrees F.*
  2. In a large bowl combine the sesame oil, egg, 3 tbsp soy sauce and 1/3 cup corn starch until a thin batter forms. Toss in the chicken pieces and let sit for a few minutes while the oil heats up. Fry the chicken in batches and drain on a paper towel lined plate. Meanwhile, prepare the sauce.
  3. For the Sauce:
  4. Combine the orange zest, orange juice, 3 tbsp soy sauce, 3 tbsp water, 1/3 cup sugar, 1/3 cup rice wine vinegar (or dry sherry), 1/3 cup chicken broth and 2 tbsp corn starch in a bowl and set aside.
  5. Once chicken is finished cooking, heat 1 tsp canola oil in a large wok or skillet over medium high heat. Toss in the ginger, garlic and red pepper flakes (if using) and stir until fragrant, about 30 seconds. Pour in the sauce and cook over medium heat until thickened, stirring occasionally.
  6. Once thickened (about 3 to 4 minutes) add the chicken to the wok and stir to coat with sauce. Garnish with sliced green onions and orange slices and serve over hot steamed rice if desired. Enjoy!

recipe adapted >>>>>  here

No Bake Banana Split Dessert

No Bake Banana Split Dessert | #Cupcakecakes #Cookingrecipes #Dessertrecipesvideos #Tastyvideosdesserts #Cakedecoratingtechniques #Diyfood #Applefrieswithcaramelcreamdip #Postresparamesadepostres #Applefriesrecipe #Fallsnacks #Bananasplitdessert #Nobakedesserts

Ingredients

  • 1 stick butter, melted
  • 1 box graham cracker crumbs
  • 1 (8 oz) cream cheese, softened
  • 1/4 cups butter, softened
  • 3 cups powdered sugar
  • 4 bananas, sliced
  • 1 (20 oz) can crushed pineapple, drained
  • 1 (16 ounce) container Cool-Whip, thawed or 1 1/2 cups heavy whipping cream
  • 1 (4 ounce) jar maraschino cherries, stemmed
  • 1 cup walnuts or pecans, chopped
  • hot fudge sauce, slightly warmed
  • 1 tablespoon rainbow sprinkles

Instructions

  1. In a medium bowl, combine graham cracker crumbs and melted butter.
  2. Firmly press into a crust in the bottom of 9x13 glass or porcelain dish, let it chill in the freezer for about 10 minutes to firm up.
  3. In a medium bowl, cream together the cream cheese, 1/4 cups butter, and the powdered sugar until creamy, about 5 minutes.
  4. Don’t be tempted to add milk, it will take a few minutes, but the mixture will blend up perfectly!
  5. Spread the cream cheese mixture over the cooled graham cracker crust.
  6. Add a layer of sliced bananas over the cream cheese mixture.
  7. Spread pineapple chunks evenly over the bananas.
  8. Evenly spread the Cool-Whip over the pineapple-banana layer using a rubber spatula.
  9. Garnish with the pecans/walnuts and maraschino cherries.
  10. Drizzle the chocolate fudge over the dessert and then sprinkle the rainbow sprinkles over the surface.
  11. Chill for at least 4 hours before cutting to allow the layers to set.

recipe adapted >>>>>  here

Thursday, April 15, 2010

Spicy Crispy Kung Pao Cauliflower

Spicy Crispy Kung Pao Cauliflower | #Cookingrecipes #Healthyrecipes #Cauliflowerrecipes #Lowcarbrecipes #Wholefoodrecipes #Dinnerrecipes #Grilledvegetables #Goatcheeserecipes #Healthycoleslawrecipe #Grilledpeppers #Goatcheesepeppersstuffed #Smokedpeaches


Ingredients

  • For the Baked Crispy Cauliflower
  • 5 tbsp corn starch or other starch
  • 6 tbsp bread crumbs use gluten-free crumbs to make gf
  • 5 tbsp or more water
  • 1/2 tsp (0.5 tsp) cayenne use a 1/3 tsp for less heat
  • 2 tsp soy sauce
  • 1/4 tsp (0.25 tsp) salt
  • 1/4 tsp (0.25 tsp) roasted sesame oil
  • 1 tsp oil
  • 1 medium head of cauliflower chopped into florets
  • For the Kung Pao sauce:
  • 1 tsp oil
  • 8 to 10 (8 to 10 ) dried red chilies chinese red chilies, or arbol or cayenne, or use california red for less heat
  • 1/2 tsp (0.5 tsp) coarsely crushed sichuan peppercorns or use a mix of coarsely crushed black pepper and red pepper flakes
  • 2 to 3 tbsp chopped cashews or peanuts
  • 4 to 5 cloves of garlic minced
  • 1 inch ginger minced
  • 2 tbsp scallions chopped
  • Sauce mix
  • 2.5 tbsp low sodium soy sauce/tamari use certified gluten-free sauce to make gf
  • 1.5 to 2 tbsp (1.5 to 1 tbsp) rice vinegar
  • 1 tsp chinese rice wine optional
  • 1 tbsp sugar
  • 1/4 cup (63 ml) + 2 tbsp water use 1/2 cup for more sauce
  • 1 tsp cornstarch

Instructions

  1. Chop up the cauliflower and keep aside. Preheat the oven to 425 degrees F / 220Âșc. Mix the cornstarch breadcrumbs, and the rest of the ingredients to make a batter. Let the batter sit for 10 seconds to thicken if it isn't thick. The cornstarch continues to thicken the batter, so as soon as it is a good not too watery consistency, start dipping the cauliflower in the batter, tap to drop excess and place on parchment lined baking sheet. If the batter thickens too much while working, add a tsp or more water and mix in and continue.
  2. Bake for 30 minutes or longer until the florets are cooked through. Check with a toothpick/knife
  3. Meanwhile make the sauce. Heat oil in a skillet over medium high heat. Add the red chilies and peppercorns and cook until the red chilies are fragrant, but not overly brown, or someone starts sneezing. (For more heat, break some of the chilies into half and add to the skillet.)
  4. Add the nuts and mix for a few seconds. Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally.
  5. Add in the scallions, and 2 to 3 tbsp finely chopped green peppers or other veggies if using and mix in. Increase heat to medium. Cook for a minute.
  6. Mix the sauce ingredients in a bowl and add to the skillet. Continue to cook until the sauce comes to a boil and thickens slightly. 2 mins. Carefully taste and adjust salt, sweet and spice. If the sauce is not hot enough, break a few of the chilies open or add in red pepper flakes to taste and mix in.
  7. Arrange the baked cauliflower in a shallow bowl in one layer. When ready to serve, Drizzle the sauce over each floret. Serve.
  8. To store, store the baked cauliflower and sauce separately. Heat the sauce, pour over the florets. To serve with rice/cooked grains, double the sauce mix and bring to a boil to thicken, toss in the cauliflower and serve immediately over rice.

Recipe has been adapted from >>>>>  here

Thursday, April 1, 2010

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