Wednesday, February 29, 2012

Crispy Garlic Parmesan Baked Chicken

Crispy Garlic Parmesan Baked Chicken | #Cookingrecipes #Chickendishes #Dinnerrecipes #Garlicparmesan #Garlicparmesanchicken #Fooddishes #Ovenfriedchickenwingscrispy #Garlicparmesanwingssauce #Ketochickenwings #Lemonpepperchickenwingsrecipeoven #Airfryerchickenwings #Cookingrecipes

Ingredients :
  • 4 chicken cutlets (or two large breasts cut in half)
  • ¼ cup all-purpose flour
  • 2 teaspoons garlic powder
  • 1 teaspoon dried Italian seasoning
  • ¼ teaspoon black pepper
  • 1 teaspoon kosher salt
  • 2 eggs + 2 tablespoons milk
  • 1 cup Panko breadcrumbs
  • 3/4 cup grated Parmesan cheese
Directions :
  1. Preheat oven to 375 degrees. Cover a baking sheet with foil or parchment paper.
  2. In a shallow dish, combine flour, black pepper, salt, garlic powder and Italian seasoning.
  3. In another shallow dish, whisk together eggs and milk.
  4. In a third shallow dish, combine panko breadcrumbs and Parmesan cheese.
  5. Pat chicken dry with a paper towel.
  6. Set up assembly line to coat chicken in this order: flour, eggs, panko. First dredge chicken in the flour mixture, then in the eggs and then coat with the panko/Parmesan mixture. Once coated, arrange on the prepared baking sheet.
  7. Spray tops of chicken with nonstick cooking spray.
  8. Bake for 35-40 minutes or until crispy and golden brown and cooked through. If the tops aren't brown enough for your taste, flip on the broiler for a few minutes; careful not to let them burn.
  9. Garnish with fresh chopped parsley and serve with lemon wedges.
Recipe Adapted : here

Tuesday, February 28, 2012

Skinny Banana Chocolate Chip Muffins

This is the only banana muffin recipe you’ll ever need! #Bananabreadrecipehealthy #Bananachocolatechipmuffinshealthy #Sugarfreebananabread #Skinnybananachocolatechipmuffins #Healthybananamuffinswithgreekyogurt #Ripebananarecipeshealthy #Bananachocolatechipmuffinshealthy #Skinnybananachocolatechipmuffins #Healthysweets #Healthyeating #Breakfastrecipes #Healthybaking

Ingredients

  • 1 1/2 cups whole wheat pastry flour (or white whole wheat flour)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 bananas
  • 1/4 cup honey
  • 1 tablespoon vanilla
  • 1 tablespoon olive or melted coconut oil
  • 1 egg
  • 1/2 cup nonfat plain greek yogurt
  • 1 tablespoon unsweetened almond milk
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda and salt.
  2. Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
  3. Divide batter evenly into muffin tin, sprinkle each muffin with a few more chocolate chips and bake for 20-25 minutes or until toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes 12 muffins.

recipe adapted  >>>>>  here

Thursday, February 23, 2012

Air Fryer Ranch Chicken Tenders

Air Fryer Ranch Chicken Tenders | #Cookiebarsrecipes #Mexicandesserts #Berryrecipes #Berryfrenchtoast #Dessertrecipes #Cookingrecipes #Traderjoesmeals #Airfryerporkchops #Airfryerrecipeseasy #Broccoliinairfryer #Airfryerrecipeschickentenders #Airfryerrecipeshealthy

Ingredients

  • 8 chicken tenders, raw
  • canola or non-fat cooking spray
  • For the Dredge Station:
  • 1 cup panko breadcrumbs
  • 1 egg
  • 2 tablespoons of water
  • For the Ranch Chicken Seasoning:
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper, more or less to taste
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/4 tsp Paprika
  • 1 tsp Dried parsley

Instructions

  1. Preheat the Air Fryer. Warm the air fryer by setting it to 400 degrees F for 5 minutes. Allow it to run without any food in the basket.
  2. Set up a dredging station. Whisk the water and egg together in a shallow bowl. Pour the Panko Breadcrumbs in another shallow bowl.
  3. Prepare the Ranch Seasoning. In a small bowl, combine all the seasonings for the ranch seasoning.
  4. Season the Chicken. Sprinkle the chicken tenders with the ranch seasoning, turning to coat both sides.
  5. Dredge the chicken. Dip chicken tenders into the egg wash and then press it into the panko. Turn to coat both sides.
  6. Load the Fryer Basket. Place the breaded tenders into the fry basket. Repeat with remaining tenders. You may need to fry in batches.
  7. Fry the Chicken. Place the Fry Basket into the Power Air Fryer XL. Spray a light coat of canola oil of non-fat cooking spray over the panko. Press the M button. Scroll to the Fried Chicken Icon (400 degrees F). Press the Power Button. Adjust the cooking time to 12 minutes at 400 degrees. Halfway through cooking, flip the tenders over to brown the other side. The tenders are done when the center of the fattest part of the tender is 165 degrees F, the flesh is no longer pink, and the juices run clear.

recipe adapated >>>>>  here

Tuesday, February 21, 2012

SMOKED BACON VEGGIE SOUP

SMOKED BACON VEGGIE SOUP | #Cookingrecipes #Crockpotrecipes #Soupsandstews #Soupandsalad #Dinnerrecipes #Slowcookerrecipes #Summercornchowder #Vegancornchowder #Vegansummerrecipes #Dairyfreecornchowder #Healthysummerdinnerrecipes #Eggrollsoup

Ingredients

  • 6 cups broth
  • 3 cups chopped potato (russet or sweet potato)
  • 2 cups brussel sprout shavings
  • 2 cups sliced mushrooms
  • 5 pieces of smoked bacon (cut into 1 inch pieces)
  • 1 tbsp olive oil
  • 1 tbsp honey mustard (spicy or dijon mustard if you are WHOLE30)
  • 1/2 tsp paprika (smoked is best)
  • 1/4 tsp garlic minced
  • dash of sea salt and black pepper
  • 1 tbsp dried herbs (chives, onion, etc) OR 2 tbsp fresh chopped herbs such as chive/onion.

Instructions

  1. First make sure all your ingredients are chopped. 3 cups chopped potato was equivalent to about 2 potatoes.
  2. Lightly steam/soften your potato pieces in a small bowl in microwave for about 90 seconds. Then add to your crock pot.
  3. Add in your broth, veggies, and bacon on top.
  4. mix in your seasonings and the oil/mustard.
  5. Cook on low for 5-6 hrs or high for 3 hrs.
  6. Add herbs half way through cooking or at the end to garnish.
  7. Serve and top with aged cheddar and dash of black pepper if desired.
  8. See notes for non crock pot times.

RECIPE ADAPTED  >>>>>  here

Monday, February 20, 2012

Fiesta Chicken Casserole

Fiesta Chicken Pasta Casserole | Chicken Casserole | Pasta | Dinner Recipe | Fiesta chicken casserole is filled with chunks of chicken, tender pasta, corn, black beans, all in a one dish cheesy chicken casserole. Simple to make and a great way to use up leftover chicken or a Rotisserie chicken. #dinner #easydinnerrecipe #chickenrecipes #casserole #recipeoftheday

Ingredients

  • 2 cups uncooked spiral pasta
  • 1 cup sour cream
  • 1 cup salsa
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 can (15 oz) corn (drained)
  • 1 can (15 oz) black beans (drained & rinsed)
  • 2 cups cooked shredded/chunked chicken
  • 2 cups shredded cheese

Instructions

  1. Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Set aside. 
  2. Cook pasta according to package directions. Don't forget to salt the pasta water. I use about 1 teaspoon salt. 
  3. While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, and onion powder in a large mixing bowl.
  4. Drain the pasta when it's done cooking and add into the sour cream mixture. Stir to combine. Add in the corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine. 
  5. Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes. 
  6. Take the tin foil off and let cook an additional 5 minutes. Garnish with green onions, tomato, and avocado slices if wanted. 

recipe adapted >>>>>  here

Friday, February 10, 2012

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

Tuesday, February 7, 2012

The Best Fruit Dip EVER

The Best Fruit Dip EVER | #Milliondollardip #Dipsandappetizers #Fruitdipwithcreamcheese #Appetizersnacks #Appetizerrecipes #Dippingsauce #Brunchideas #Brunchrecipes #Brunchparty #Afternoonteaideas #Fingerfoods #Afternoonteaparties

Ingredients

  • 7oz tub gluten-free marshmallow fluff
  • 8oz 1/3 less-fat cream cheese, softened to room temperature
  • 2 Tablespoons frozen orange juice concentrate, thawed
  • Fruit for dipping: strawberries, grapes, pineapple, apples, berries, melon

Instructions

  1. Spoon marshmallow fluff into a large, microwave safe bowl then microwave for 15 seconds. Whisk in softened cream cheese and orange juice concentrate until very smooth then chill for several hours or overnight. Serve with assorted fruit.

recipe adapted >>>>>  here

Wednesday, February 1, 2012

Flourless Marshmallow Crunch Brownies

Flourless Marshmallow Crunch Brownies | #Breakfastideas #Tastyvideosdesserts #Crescentrollrecipesdessert #Buckeyebrowniecookies #Raspberrycrescentrolls #DeliciousdessertsGlutenfreedesserts #Minimarshmallowrecipes #Cookingrecipes #Marshmallowbrownies #Flourlessbrownies #Deliciousdesserts

Ingredients

  • For the Brownies*:
  • 2 cups white sugar
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cup dark cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips or chopped chocolate
  • For the Topping:
  • 1 bag mini marshmallows (10.5 oz. or 5.5 cups)
  • 2 cups chocolate chips (or chopped chocolate)
  • 1 1/4 cups peanut butter
  • 5 tablespoons butter
  • 3 cups Rice Krispies, gluten free if needed (I actually used Cocoa Krispies because I strangely can't find plain here. Not complaining.)

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan.
  2. Combine the sugars and oil and beat until well combined. Add in the eggs and vanilla and whisk together. Beat for about two minutes.
  3. Add the cocoa powder and salt to the batter and blend until smooth. Fold in the chocolate chips. Pour into prepared pan.
  4. Bake the brownies for about 17 minutes and then top with the marshmallows. Continue baking 8 more minutes (if using a different recipe for the brownies, just make sure you add the marshmallows during the last 8 minutes of bake time). Allow to cool while you prepare the topping.
  5. For the topping, combine the chocolate chips, peanut butter, and butter in a microwave safe dish. Microwave thirty seconds at a time, stirring at each interval, until smooth and melted. Fold in the Rice Krispies.
  6. Lay dollops of the topping evenly across the top of the cooled brownies and then spread to cover the entire top. Wait until completely cooled to cut. You can keep these in the fridge for a chewier crispier brownie or on the counter for a gooier brownie.

recipe adapted >>>>>  here

HONEY LEMON CHICKEN AND GREEN BEANS

HONEY LEMON CHICKEN AND GREEN BEANS | #Chickenandricecasserolerecipes #Oldschoolchickenandricecasserole #Healthystarbucksdrinks #Chickenandricecasserolerecipescreamofmushroom #Ketostarbucksdrinksicedcoffee #Bellyfatburnerworkout #Healthydinnerrecipes #Groundturkeysweetpotatohash #Easydinnerrecipes #Bestdinnerrecipes #Healthydinnerrecipes #Groundturkeysweetpotatohash #Easydinnerrecipes #Bestdinnerrecipes #Lemonhoneychicken #Honeychickengreenbeans

Ingredients

  • Honey Lemon Chicken and Green Beans
  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces (2 large chicken breasts)
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • salt and pepper
  • Olive oil
  • 12 ounces green beans trimmed and cut into bite sized pieces (about 2 cups)
  • Honey Lemon Sauce see below
  • Honey Lemon Sauce:
  • 3/4 cup low sodium chicken broth
  • Juice and zest from 1 large lemon
  • 1/4 cup honey or more/less to taste
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes
  • 1 garlic clove minced

Instructions

  1. Combine the chicken, soy sauce and rice wine vinegar in a large zip-top bag, and toss until the chicken is evenly coated. Refrigerate for at least 30 minutes, or up to 8 hours. (If no time to marinate, just toss the chicken, soy sauce and vinegar in a small bowl and let sit while you prep the rest of the recipe).
  2. In a small bowl, whisk the sauce ingredients together until combined (cornstarch should no longer be visible). Set aside.
  3. Heat a tablespoon of oil in a large skillet over medium-high heat. Add green beans and season with a pinch of salt. Stir and cook for 3-4 minutes, until beans are bright green but still crisp. Transfer to a large plate or bowl and set aside.
  4. Add another tablespoon of oil to the skillet over medium-high heat. Pour the chicken from the bag into the hot skillet. Season the chicken with a pinch of salt and pepper.
  5. Add the chicken and saute for 5-7 minutes or until cooked through and no longer pink, stirring and turning the chicken occasionally for even browning. Using a slotted spoon, add the chicken to the plate with the green beans.
  6. Pour the whisked honey lemon sauce into the empty saute pan. Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens. Taste and adjust seasonings to your liking (salt, pepper, honey, lemon).
  7. Add the chicken and green beans back into the pan and toss until evenly coated with the sauce. Remove from heat and serve immediately, topped with green onions and sesame seeds, if desired. Can be served over steamed white or brown rice, or on it’s own.

recipe adapted >>>>>  here