Tuesday, May 28, 2013

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, May 27, 2013

HAMBURGER MUSHROOM BAKE

HAMBURGER MUSHROOM BAKE | #Hamburgermushroombake #Cheeseburgerinparadise #Ketostuffedchicken #Hamburgermeals #Garlicbuttermushroomstuffedchicken #Ketochickenrecipes #Meatballsubcasserole #Hashbrownbeefbake #Porkchoprecipesbaked #Ketogroundbeefrecipes #Porkloinchopsrecipes #Garlicbuttermushroomporkchops

Ingredients

  • 1 lb lean ground beef (0.45 kg)
  • 1 tsp salt (5 mL)
  • 1/2 tsp black pepper (2 mL)
  • 6 oz cream cheese (180 g)
  • 3 eggs
  • 1 lb mushrooms (0.45 kg)
  • 2 tbsp butter (30 mL)
  • 1 tsp seasoning salt (5 mL)
  • 1 tsp dried parsley (5 mL)
  • 1/4 tsp black pepper (1 mL)
  • Grated cheese (optional)

Instructions

  1. Preheat oven to 350°F (180°C).
  2. In large frying pan, over medium heat, brown ground beef and sprinkle with salt and black pepper. If your ground beef is too dry add some light-tasting olive oil or bacon fat. Set aside to cool.
  3. In food processor, process cream cheese and add eggs one at a time until well incorporated. Pour over ground beef and stir to combine. Pour into bottom of a small 4-cup (1 L) casserole dish. Press down.
  4. In frying pan in butter, over medium heat, cook mushrooms until softening and turning brown. Sprinkle with seasoning salt, parsley and black pepper. Place on top of the hamburger mixture. If desired, sprinkle the top with cheese. Bake about 20 to 25 minutes, or until set. Do not overcook.

Recipe has been adapted from >>>>>  here

Monday, May 20, 2013

THE VERY BEST OVEN BAKED CHICKEN BREAST RECIPE

This chicken breast recipe is amazing!! #chicken #chickenfoodrecipes #chickenrecipes #dinner #dinnerrecipes #dinnerideas #dinnertime #whatsfordinner #easyrecipe #easydinner #thecarefreekitchen #recipes #Baked_chicken_recipes #Healthy_chicken_recipes #Keto_chicken_recipes #Low_carb_meals #Keto_dinner_recipes #Chicken_breast




Ingredients

  • 1/4 cup brown sugar
  • 3 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried thyme
  • 1 tsp cayenne pepper, optional
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 4 whole boneless, skinless chicken breasts
  • 1/4 cup butter


Instructions

  1. In a medium bowl, whisk together the brown sugar, paprika, chili powder, garlic powder, onion powder, thyme, cayenne pepper, salt and pepper.
  2. Place the chicken breasts in a large zip top bag and pour the seasoning over the chicken. Shake the chicken to coat.
  3. Transfer the chicken to the refrigerator (still in the bag) and marinade for 30 minutes or up to 24 hours.
  4. Preheat oven to 425 degrees.
  5. Remove the chicken from the bag and arrange on a baking sheet lined with foil. Place 1 tablespoon butter on top of each chicken breast.
  6. Bake the chicken in the oven for 20-30 minutes (or according to the chart  above) until an instant read thermometer shows 165 degrees F.
  7. Remove the chicken from the oven and cover with foil. Rest the baked chicken breasts for 10 minutes.
  8. Serve immediately or cool to room temperature, wrap tightly in plastic wrap and store in the refrigerator for up to 36 hours.

recipe adapted >>>>>  here


Sunday, May 19, 2013

BAKED BEANS

BAKED BEANS | #Bestbakedbeansrecipe #Bbqsidedishes #Cowboybeanscrockpot #Bakedbeansrecipecrockpot #Southernbakedbeans #Bbqbeanscrockpot #Bakedbeansrecipecrockpot #Bakedbeanswithgroundbeef #Bbqbakedbeans #Bakedbeanscrockpoteasy #Cowboybeansrecipe #Bbqideas

Ingredients

  • 1 tablespoon mustard
  • 1 clove garlic, minced
  • 4 (15 ounce) cans pork and beans
  • 1/2 teaspoon black pepper
  • 1 green pepper, diced
  • 1 pound bacon, chopped into 1/2-inch pieces
  • 1 yellow onion, chopped
  • 1 cup ketchup
  • 2/3 cup brown sugar
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Preheat oven or smoker to 325 degrees F.
  2. Chop bacon and fry in a large pan or cast iron skillet over medium-high by stirring with a wooden spoon until crispy. Transfer to a plate lined with paper towels using a slotted spoon, then remove all but about 1/4 cup of the bacon drippings.
  3. Add the onion and green pepper to the pan with the bacon grease and sauté over medium heat until they have softened and begin to caramelize, around 5-7 minutes. Add garlic and continue to cook and stir for another 30 seconds.
  4. Add beans, reserved bacon, ketchup, brown sugar, Worcestershire sauce, mustard, and black pepper and stir to combine. Bring to a simmer, then transfer the pan to the oven or smoker if using a large, oven safe cast iron skillet, or pour the beans into a large 9x13-inch pan first before placing in the oven or smoker.
  5. Bake for 1-2 hours until the beans are hot and bubbly and have achieved the thickness you desire. Keep in mind that the beans will continue to thicken slightly as they cool.

Recipe has been adapted from >>>>>  here

Wednesday, May 15, 2013

Cherry Sheet Cake Recipe

Cherry Sheet Cake Recipe | #Blueberrydesserts #Blueberrycobbler #Lemondesserts #Lemonblueberrybread #Easydesserts #Blackberrycoffeecake #Cherryslabpie #Cherrysheetcake #Cherrycakerecipe #Coconutsheetcake #Cakedesserts #Cupcakecakes

Ingredients

  • Cake
  • 1 package white cake mix
  • 3 eggs
  • 3/4 cup oil
  • 1/2 cup water
  • 3 oz cherry instant jello
  • 10-12 oz maraschino cherries drained
  • Almond Buttercream Frosting
  • 1/4 cup butter softened
  • 4 oz cream cheese softened
  • 2 tsp almond extract
  • 3 cups powdered sugar
  • 2-3 tbsp milk

Instructions

  1. Preheat oven to 350.
  2. Begin by adding your cherries to a blender or food processor and blending.
  3. Mix cake mix, eggs, oil and water in a large bowl until well blended. Add JELL-O mix and pureed cherries. Mix well.
  4. Pour into a greased 9x13 pan.
  5. Bake for 30 minutes.
  6. Let cake cool.
  7. While cake is cooling make frosting by creaming together the butter and cream cheese. Add powdered sugar, almond extract, and milk - blend well. Frost cake. ENJOY!

RECIPE ADAPTED  >>>>>  here

Monday, May 13, 2013

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

Friday, May 10, 2013

Artichoke Spinach Skillet Chicken

Artichoke Spinach Skillet Chicken | #Bestspaghettirecipe #Milliondollarspaghettirecipe #Milliondollarbakedspaghetti #Brownsugarchickenbaked #Milliondollarspaghetticrockpot #Pregospaghettirecipe #Nocarbdiets #Cookingrecipes #Lowcarbeating #Dinnerrecipes #Ketorecipes #Lowcarbdinner

Ingredients

  • salt Freshly ground black pepper
  • 1/2 c. Fire Roasted Diced Tomatoes
  • 1 c. half-and-half
  • 1/4 c. Fresh Parmesan Cheese (shaved, shredded or chopped finely)
  • 1/2 tsp. dried oregano
  • 3 tbsp. butter
  • 3 cloves garlic, minced
  • 2 c. fresh baby spinach
  • 1 (13.75-oz.) jar artichoke hearts, drained and chopped
  • 2 tbsp. extra-virgin olive oil
  • 2-4 chicken breasts

Instructions

  1. Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden brown, about 6 minutes per side.
  2. Remove chicken from skillet.
  3. Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, chopped artichokes, and fire-roasted diced tomatoes and cook (covered) until spinach starts to wilt.
  4. Artichoke Spinach Skillet Chicken
  5. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
  6. Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
  7. Serve chicken warm with sauce.
  8. This is wonderful served with salad, over steamed jasmine rice, buttered egg noodles, or with toasted garlic bread.

recipe adapted >>>>>  here

Vegan Black Bean and Veggie Enchiladas with Nacho Cheese Sauce

Vegan Black Bean and Veggie Enchiladas with Nacho Cheese Sauce #Veganmexicanrecipes #Veganenchiladas #Vegetarianveganrecipes #Veganfoods #Vegancooking #Vegandishes #Veggierecipes #Veganmeals #Veganrecipesdinner #Vegandinnerrecipes #Pineapplefriedricerecipe #Veganrecipeseasy

Ingredients

  • The Enchiladas
  • 10 large corn or flour tortillas
  • 1 cup corn, fresh or thawed frozen
  • 1 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 small red onion, diced
  • 2 medium zucchini, diced
  • 3 cups cooked and drained black beans (or 2 15 oz cans)
  • 1 Tbs olive oil
  • 1 tsp cumin
  • 2 tsp chili powder
  • salt and pepper to taste
  • vegan Mexican or cheddar style shredded cheese (optional)
  • Easy Enchilada Sauce
  • 3 cups low sodium tomato sauce
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • salt and black pepper to taste
  • Vegan Nacho Cheese Sauce
  • separate recipe here: Vegan Nacho Cheese Sauce

   Instructions

  1. Enchiladas
  2. Preheat the oven to 375 degrees
  3. Lightly oil a large skillet and sauté over medium to high heat the bell peppers, onions, corn, and zucchini until softened, approximately 5 minutes.
  4. Toss in the spices, black beans and salt and pepper until heated through and well combined. Remove from heat.
  5. Lightly oil a 9×13 pan.
  6. To fill tortillas, lay each flat on a work surface and fill with approximately 1/2 to 2/3 cups of the bean mixture, depending on the size of your tortilla.
  7. Sprinkle with a scant 1/4 cup of vegan cheese shreds, if using.
  8. Roll up tightly and place in prepared pan, seam side down.
  9. Repeat with remaining tortillas and place them side by side.
  10. Pour sauce over enchiladas and sprinkle with more cheese shreds if desired.
  11. Bake for 30 minutes until bubbly.
  12. Serve with Nacho Cheese Sauce and/or Sour Cream. Garnish with fresh chopped cilantro.
  13. Easy Enchilada Sauce
  14. Mix all ingredients and heat gently.
  15. Vegan Nacho Cheese Sauce
  16. Steam potatoes and carrots together until soft.
  17. Blend with remaining ingredients, except peppers, in blender until smooth and creamy. A Vitamix is excellent for this task – we depend on ours!
  18. Stir in peppers and enjoy

recipe adapted  >>>>>  here

Sunday, May 5, 2013

Paleo Chocolate Brownie Cookies

Paleo Chocolate Brownie Cookies | #Brunchfoods #Blueberryfrenchtoastcasserole #Strawberryfrenchtoastcasserole #Paleodessertrecipes #Breakfastideas #Frenchtoastcasseroleeasy #Paleodessertrecipes #Paleosweets #Glutenfreedesserts #Paleosnacks #Paleobaking #Paleoglutenfree

Ingredients

  • ¾ cup unsweetened chocolate * chopped
  • 2 TBS coconut oil
  • 1 TBS cocoa butter grated
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 egg lightly beaten
  • ¼ cup almond flour
  • 2 TBS unsweetened cocoa powder
  • ½ tsp baking powder
  • ¼ tsp sea salt
  • 1 cup chocolate chips
  • Extra sea salt for sprinkling optional
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Instructions

  1. Make the dough:
  2. In a saucepan over medium heat, or in a microwave safe bowl, melt unsweetened chocolate, coconut oil and cocoa butter together until smooth.
  3. Once smooth, set aside to cool.
  4. In a small bowl, combine almond flour, cocoa powder, baking powder, and salt. Set aside.
  5. Once the chocolate mixture is cooled (to just over room temperature), add coconut sugar, maple syrup and vanilla and stir to combine.
  6. Add egg and mix until just incorporated.
  7. Add the dry ingredients to your wet mixture and stir until combined {and there are no lumps}.
  8. Fold in cup chocolate chips until evenly distributed.
  9. Place dough in an airtight container and chill for at least 2 hours or overnight.
  10. When you are ready to bake the cookies:
  11. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
  12. Remove dough from the refrigerator and immediately roll chilled dough into 1-inch balls.**
  13. Place on parchment lined cookie sheets about 2” apart.***
  14. Bake for 9 to 10 minutes until the cookies look just set.
  15. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  16. Eat them warm or store them in an airtight container until you’re ready!

recipe adapated >>>>>  here

Friday, May 3, 2013

Grilled Chicken Margherita

Grilled Chicken Margherita | #Whole30recipes #Chickenrecipeshealthy #Healthyeating #Grilledpineapplechicken #Bruchettachicken #Easyhealthydinner #Summerdinnerideas #Grilledchickenrecipes #Easyhealthydinner #Quickmeals #Grilledchickenmargherita #Easydinnerrecipes Easy, healthy grilled chicken margherita topped with melted mozzarella cheese, pesto, and tomato basil garnish.




Ingredients

  • 4 boneless skinless chicken breasts, pounded to less than 1 inch thickness
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (OR 1/2 teaspoon dried oregano + 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme)
  • 4 slices mozzarella cheese
  • 1/2 cup basil pesto
  • 1/2 cup cherry tomatoes, halved
  • 1 tablespoon fresh lemon juice
  • 1/2 cup packed basil leaves, very thinly sliced
  • cracked black pepper

Instructions

  1. In a large bowl combine chicken, salt and pepper, olive oil, garlic power, and Italian seasoning. Toss to combine.
  2. Grill chicken over medium-high heat for about 6-8 minutes on each side until cooked through. Top each piece of chicken with a slice of mozzarella cheese and cook another minute or so until melted.
  3. Toss tomatoes, lemon juice, and basil together. Top each chicken breast with about 3 tablespoons pesto, a scoop of tomatoes, and some freshly cracked black pepper. Serve immediately.

RECIPE ADAPTED >>>>>  here