Tuesday, September 30, 2014

Instant Pot Creamy Tuscan Chicken Pasta


Instant Pot Creamy Tuscan Chicken Pasta | #chicken #chickenrecipes #chickendinner #easyfoodrecipes #healthyfood #healthyrecipes #Crockpotdinner #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Potrecipeshealthy #Crockpotdishes #Crockpotdinner #Chickencrockpotrecipes #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Crockpotrecipeseasy


Ingredients

  • In an instant pot insert stir together broth, tomatoes, Italian seasoning, garlic, 1/4 tsp salt and 1/4 tsp pepper (season with more at the end if needed).
  • Stir in chicken and pasta (and try to submerge down into broth).
  • Secure the lid in place, be sure pressure valve is set to "sealing" position. Select the "manual" setting or high pressure and set to 5 minutes.
  • After the time is up select "cancel" then use the quick release method to release pressure - which is to carefully turn the valve to "venting" position and step back as steam will release.
  • Once it stops sputtering open lid and immediately stir noodles to separate then stir in spinach, light cream cheese and parmesan.
  • Toss well. Let rest for about 5 - 10 minutes to thicken (it will seem like soup at first but as it rests and cools it will thicken right up).
  • Toss in basil just before serving and serve warm (you can also garnish with a few diced sun dried tomatoes if desired).

Instructions

  1. In an instant pot insert stir together broth, tomatoes, Italian seasoning, garlic, 1/4 tsp salt and 1/4 tsp pepper (season with more at the end if needed).
  2. Stir in chicken and pasta (and try to submerge down into broth).
  3. Secure the lid in place, be sure pressure valve is set to "sealing" position. Select the "manual" setting or high pressure and set to 5 minutes.
  4. After the time is up select "cancel" then use the quick release method to release pressure - which is to carefully turn the valve to "venting" position and step back as steam will release.
  5. Once it stops sputtering open lid and immediately stir noodles to separate then stir in spinach, light cream cheese and parmesan.
  6. Toss well. Let rest for about 5 - 10 minutes to thicken (it will seem like soup at first but as it rests and cools it will thicken right up).
  7. Toss in basil just before serving and serve warm (you can also garnish with a few diced sun dried tomatoes if desired).

recipe adapted>>>>>  here

Monday, September 22, 2014

EASY TIRAMISU MOUSSE

EASY TIRAMISU MOUSSE | #Goodhumorstrawberryshortcaketrifle #Dessertrecipes #Strawberryshortcakeoreotrifle #Tiramisutriflerecipe #Goodhumorstrawberryshortcakecake #Dessertsforparties #Frozensmores #Dessertrecipesvideos #Cookingrecipes #Smoresdessert #Cupcakecakes #Foodrecipes

Ingredients

  • 1 1/2 teaspoons instant coffee (I use the Starbucks Via packs)
  • 1/4 cup hot water
  • 1 cup heavy whipping cream, cold (see note)
  • 1 1/2 cups powdered sugar (see note)
  • 8 ounces marscarpone cheese or Challenge cream cheese (low fat cream cheese is fine)
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 1 ounce semi-sweet baking chocolate

Instructions

  1. Place the instant coffee in the hot water and stir. Let cool for 5 minutes.
  2. Beat heavy whipping cream until stiff peaks form. Chill until ready to use. (Alternately: you can use an 8 ounce carton of whipped topping. See note.)
  3. Mix powdered sugar and marscarpone/cream cheese with a hand mixer until smooth. Mix in vanilla extract and 1 tablespoon of the coffee. Add up to the entire amount of coffee, depending on how strong you want your tiramisu. (I added all of it because that’s how I roll.) Mix in vanilla.
  4. Fold whipped cream into coffee mixture gently. Place the tiramisu in a gallon size ziploc bag that is fitted with a large round or 1M tip.
  5. Pipe a small amount the bottom of each of 4 serving glasses (my glasses were 6 ounce size). Top the layer with a dusting of cocoa powder. Continue layering the tiramisu and cocoa powder. Once you get to the top layer, grate the 1 ounce of semi-sweet baking chocolate over the tops of the serving dishes (instead of the dusting of cocoa powder). This gives a sweet first taste instead of being bitter from the unsweetened cocoa. Chill, covered, in the fridge until ready to serve.

  Recipe adapted >>>>>  here

Thursday, September 18, 2014

Mango Iced Tea

Mango Iced Tea | #Blackberrytearecipe #Blackberryicedtea #Mangoicedtearecipe #Pineapplemangolemonade #Mangoicetearecipe #Mangosweettea #Fruittearecipes #Teaforkids #Peachtearecipe #Cocktaildrinks #Yummydrinks #Smoothiedrinks

Ingredients

  • 6 cups of water
  • 6 black tea bags (I used English breakfast tea)
  • 2 cups of mango nectar or juice
  • honey to taste (optional)
  • 1 1/2 cups of fresh mango slices
  • 2 cups of raspberries
  • mint sprigs for garnish (optional)

Instructions

  1. Bring the water to a boil; add the tea bags and steep for 3-5 minutes or until desired level of strength.
  2. Stir in the mango nectar. Add honey to taste if desired.
  3. Pour the tea into a pitcher. Add the mango slices, reserving a few for garnish if desired.
  4. Chill the tea in the refrigerator for at least one hour.
  5. Stir in the raspberries right before serving. Pour into glasses with ice and garnish with reserved mango slices and mint sprigs if desired.

recipe adapted  >>>>>  here

Monday, September 15, 2014

French Onion Stuffed Chicken

French Onion Stuffed Chicken | #Chickenandasparagusrecipes #Healthydinnerrecipes #Chickencasserolerecipes #Chickendinnerrecipes #Foodrecipeshealthy #Lowcarbchickenrecipes #Cajunchicken #Frenchonionstuffedchickencasserole #Chickenandpeppers #Chickenandmushrooms #Grilledstuffedchicken #Summerdinnerideas

Ingredients

  • 2 tablespoons unsalted butter
  • 4 large onions halved and thinly sliced
  • Pinch of salt and pepper to season
  • 2 teaspoons fresh chopped thyme divided
  • 2 tablespoons white wine, sherry or balsamic vinegar (OPTIONAL)
  • 2 cloves garlic minced
  • 1/2 cup beef broth or stock divided
  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breasts
  • 2 teaspoons garlic powder
  • 1 teaspoon ground thyme
  • 1 cup shredded gruyere cheese (or mozzarella cheese)
  • 4 tablespoons freshly grated parmesan cheese

Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x12-inch baking dish. Set aside.
  2. Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper and half of the fresh chopped thyme. Cook for 5-8 minutes until soft.
  3. Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy (about 15 minutes). Pour in 1/4 cup of broth if pan gets too dry, and keep stirring until onions are browned.
  4. OPTIONAL: Pour in white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavours into the onions. Let cook for a minute until the sauce thickens slightly.
  5. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and let cool slightly.
  6. Cut chicken breasts in half horizontally to create pockets. Season chicken all over and inside pockets with salt, pepper, garlic powder and ground thyme.
  7. Spoon 1-2 tablespoons of caramelized onions into each pocket. Stuff each breast with the cheeses and seal chicken with toothpicks.
  8. Transfer the remaining caramelized onions from the skillet to the prepared baking dish. Mix in remaining 1/4 cup of broth. Set aside.
  9. Heat oil in the same skillet over medium high heat. Sear the stuffed chicken breasts for 4 minutes each side until browned. (They will not be fully cooked. You will finish them off in the oven.)
  10. Arrange chicken on the caramelized onions in the baking dish. Spoon some of the sauce in the dish over each chicken breast. Top with remaining chopped thyme and bake for 15-20 minutes or until fully cooked.
  11. Discard toothpicks. Serve with pan juices and onions.

recipe adapted  >>>>>  here

Friday, September 12, 2014

The Best Steak Marinade

The Best Steak Marinade | #Flanksteakmarinade #Garlicsteakmarinade #Londonbroilrecipes #Skirtsteakrecipes #Steakrecipesvideos #Grilledflanksteakrecipes #Beststeakmarinadegrilling #Grilledsteakmarinaderecipes #Deersteakmarinade #Beefmarinaderecipe #Goodsteakmarinade #Venisonsteakmarinade

Ingredients

  • 1/2 cup soy sauce , (120ml)
  • 1/3 cup olive oil, (80ml)
  • 1/4 cup Worcestershire sauce, (60ml)
  • 1/4 cup minced red onion, (40g)
  • 2 tablespoons honey, (30ml)
  • 2 tablespoons sliced green onions, (10g)
  • 1 tablespoon minced garlic
  • 2 teaspoons chopped thyme
  • 2 teaspoons chopped rosemary
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon red wine vinegar
  • 2 steaks, (ribeye, New York strip, porterhouse, T-bone, skirt, sirloin, flank, flat iron)

Instructions

  1. In a medium-sized bowl whisk together soy sauce, olive oil, Worcestershire sauce, red onion, honey, green onions, garlic, thyme, rosemary, salt, and pepper.
  2. In a small bowl add 1/4 cup of the steak marinade and red wine vinegar, set aside.
  3. Add steak to a baking dish or large resealable plastic bag.
  4. Pour the marinade over, cover, and refrigerate for 30 minutes. Press out the excess air if using a ziplock bag.
  5. Flip steak over and marinate an additional 30 minutes in the refrigerator.
  6. Remove the steak from the marinade and pat dry with paper towels to remove excess moisture from the surface.
  7. Discard marinade.
  8. Cook steaks using the desired cooking method, such as pan sear, reverse sear, or grill.
  9. Transfer steak to a cutting board and tent with foil for 10 minutes before slicing.
  10. Pour reserved marinade over the steak or serve on the side.

recipe adapated >>>>>  here

Wednesday, September 10, 2014

Healthy 1 Minute Low Carb Cinnamon Roll Mug Cake

This healthy 1 Minute Low Carb Cinnamon Roll Mug Cake is also naturally gluten free, vegan, paleo and sugar free!  #Healthymugcake #Ketodietrecipes #Nocarbdiets #Lowcarbbreakfast #Ketorecipeseasy #Ketobread #Healthymugcake #Ketochocolatemugcake #Ketomicrowavedessert #Lowcarbmugcakemicrowave #Ketocinnamonmugcake #Ketodessertmug

Ingredients

  • 1 scoop vanilla protein powder (32-34 grams)
  • 1/2 tsp baking powder
  • 1 T coconut flour
  • 1/2 tsp cinnamon
  • 1 T granulated sweetener of choice*
  • 1 large egg OR 1/4 cup liquid egg whites (see notes for Vegan option)
  • 1/4 cup milk of choice (I used unsweetened almond)
  • 1/4 tsp vanilla extract
  • 1 tsp granulated sweetener of choice
  • 1/2 tsp cinnamon

Instructions

  1. For the microwave option
  2. Grease a microwave safe bowl with cooking spray and add the protein powder, baking powder, coconut flour, cinnamon, sweetener of choice and mix well.
  3. Add the egg/whites and mix into the dry mixture. Add the milk of choice and vanilla extract- If batter is too crumbly, continue adding milk of choice until a very thick batter is formed. granulated sweetener of choice and extra cinnamon and swirl over the top. Microwave for 60 seconds, or until just cooked in the centre. Top with glaze and enjoy!
  4. For the oven option
  5. Follow as above, but bake in the oven at 350 Farenheit for 8-15 minutes, depending on consistency desired- Mug cake is cooked once a toothpick comes out 'just' clean from the center.

recipe adapted : here

Tuesday, September 9, 2014

LEMON GARLIC BUTTER SHRIMP WITH ASPARAGUS

LEMON GARLIC BUTTER SHRIMP WITH ASPARAGUS | #Groundbeefrecipesfordinner #Wwfreestylerecipesdinner #Hamburgerhelperhomemade #Groundbeefrecipeseasy #Cheeseburgercasserole #Hamburgermacandcheese #Healthydinnerrecipes #Dinnerideas #Easydinnerrecipes #Cookingrecipes #Shrimpdishes #Seafoodrecipes

Ingredients

  • Shrimp:
  • 1.5 lbs medium raw shrimp (peeled and deveined, tail-on or tail-off)
  • 2 tbsp butter
  • 1 tbsp minced garlic
  • 1 tsp italian seasoning
  • 1/4 tsp onion powder
  • salt and pepper (to taste)
  • 1/4 tsp smoked paprika (or regular)
  • Asparagus:
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 lb asparagus
  • salt (to taste)
  • Garnishment:
  • 2 tbsp parsley
  • 1/2 lemon (juiced)

Instructions

  1. Place a large non-stick skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper (to taste). Allow to cook 1-2 minutes on one side.
  2. Add the minced garlic, italian seasoning, onion powder and smoked paprika. Stir to combine and flipping the shrimp to cook on the opposite side.
  3. Cook for 1-2 minutes or until the shrimp has turned pink. Transfer to a plate and cover with foil to keep warm.
  4. Combine the butter and olive oil to the same pan. Once the butter has melted, add the asparagus. Season with salt (to taste). Allow to cook until the asparagus is fork-tender. Approximately 4-6 minutes. Time will be dependent on how thick the asparagus is.
  5. Add the shrimp back to the pan. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow to cook for 1-2 minutes.
  6. Remove from heat, garnish with parsley and serve immediately.

Recipe adapted >>>>>  here

Monday, September 8, 2014

Vegetarian Ramen

Easy Vegetarian Ramen Recipe | #Veganrecipesdinner #Veggierecipes #Veganrecipeseasy #Stuffedsweetpotatorecipes #Cauliflowerrecipes #Healthydinnerrecipesvegetarian #Vegetarianmeals #Meatlessmeals #Brusselsproutrecipes #Cookingrecipes #Trendingrecipes #Beefrecipes

Ingredients

  • 8 cups good low-sodium vegetable broth (this is my favorite by far)
  • 1 ounce dried shiitakes (15-20 mushrooms)
  • 1/4 cup low-sodium tamari or other good soy sauce
  • 2 tablespoons vegetable oil, divided
  • 1 small yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 1/2-inch piece fresh ginger, peeled and minced
  • 1 tablespoon good butter
  • 1 tablespoon white miso paste
  • 1 tablespoon mirin (rice wine)
  • 10 ounces baby spinach
  • 4 eggs
  • 10 ounces sliced fresh shiitake mushrooms
  • 4 servings fresh or dry ramen noodles*
  • One 6-ounce package baked tofu, at room temperature
  • 2 to 3 scallions, white and green parts sliced
  • Gomasio (sesame salt)
  • Toasted sesame oil with hot chili

Instructions

  1. Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.
  2. Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.
  3. In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.
  4. Bring a large pot of unsalted water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and set aside.
  5. Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.
  6. Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.
  7. While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.
  8. To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table. Serve with chopsticks and large spoons.

RECIPE ADAPTED >>>>>  here

Saturday, September 6, 2014

CHOCOLATE QUINOA CRISPS

CHOCOLATE QUINOA CRISPS | #Tastydishes #Dessertrecipes #Ketochickencasserole #Goodfood #Peanutbutterfatbombs #Easysoftflatbreadrecipe #7layerbars #Snickerdoodlecheesecakebars #Raspberrydesserts #Nobakeraspberrycheesecake #Rasberrycheesecake #Brownsugartoffeeblondiebars

Ingredients

  • 1/2 cup refined coconut oil, melted
  • 1/4 cup agave nectar
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 1/2 cup puffed quinoa

Instructions

  1. In your bowl, whisk together the coconut oil, agave nectar, cocoa powder, and vanilla until smooth.
  2. Fold in the puffed quinoa.
  3. Use a cookie scooper to scoop about 8 mounds on a lined baking sheet.
  4. If the mixture is chilly, it will harden, so microwave it for about 10 seconds to loosen it up if needed.
  5. Use your fingers to gently press the tops to flatten them out.
  6. Pop in the fridge or freezer for 1 hour until harden.
  7. Transfer to a bag or container and store in the fridge until you’re ready to eat!

  Recipe adapted >>>>>  here

Friday, September 5, 2014

ONE PAN HONEY GARLIC CHICKEN AND VEGGIES

ONE PAN HONEY GARLIC CHICKEN AND VEGGIES #chicken #chickenrecipes #chickendinner #easyfoodrecipes #healthyfood #healthyrecipes #HONEYGARLIC #CHICKEN AND #VEGGIES #Cookingrecipes #Onepanmeals #Onepandinner #Easydinnerrecipes #Honeygarlicchicken #Chickendishes #Cookingrecipes #Crockpotrecipes #Healthyrecipes #Chickendishes #Lowcarbrecipes #Ketodietrecipes

Ingredients

  • 3 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste
  • 16 ounces baby red potatoes, halved
  • 4 boneless, skinless chicken breasts
  • 24 ounces broccoli florets*
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper, to taste. Set aside.
  3. Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Add chicken in a single layer and brush each chicken breast with honey mixture.
  4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until caramelized and slightly charred.
  5. Serve immediately, garnished with parsley, if desired.

recipe adapted >>>>>  here

Thursday, September 4, 2014

Keto Butter Sugar Cookies

Keto Butter Sugar Cookies | #Ketoshortbreadcookies #Ketocookiescoconutflour #Lowcarbcreamcheesecookies #Ketosweetseasy #Easyketodessert #Ketoalmondbuttercookies #Ketosugarcookies #Ketocookierecipes #Healthysugarcookies #Glutenfreesugarfreecookies #Glutenfreesugarfreerecipes

Ingredients

  • 1 ¼ c. Almond flour
  • ¾ c. Swerve or other keto friendly sweetener
  • 1 Stick of butter
  • 1 tsp. Baking powder
  • 1 Egg beaten
  • 1 tsp. Vanilla extract
  • Dash of salt

Instructions

  1. Combine one stick of butter and ¾ of a cup of Swerve sweetener in mixing bowl. Mix butter and Swerve together until creamy.
  2. In another bowl, combine almond flour and baking powder.
  3. In the mixing bowl with the butter mixture, add 1 beaten egg and 1 tsp of vanilla. Mix together until smooth
  4. .
  5. Add dry ingredients to wet ingredients, and mix on high speed until thoroughly combined.
  6. Place the dough in plastic wrap. Wrap the dough tightly, and place in the fridge for at least 1 hour.
  7. After 1 hour remove the dough from the fridge and Preheat the oven to 325 degrees
  8. Roll the dough into small balls about the size of a large marble. Place 12 on a baking sheet. These cookies will expand so leave space between each cookie.
  9. Using a fork, press down gently on each of the cookie dough balls*.
  10. Bake the cookies for 10-15 minutes, remove the cookies when they are golden brown. Let the cookies sit and cool on the baking sheet for several minutes. They will harden as they cool, making them easier to remove.

Recipe has been adapted from >>>>>  here

Tuesday, September 2, 2014

Creamy Beer Cheese Chicken With Crispy Bacon

Creamy Beer Cheese Chicken With Crispy Bacon | #Cookingrecipes #Poultryrecipes #Chickendinner #Fooddishes #Chickenmaindishes #Maindishrecipes #Beerrecipesfood #Alicespringschickenrecipe #Outbackalicespringschickenrecipe #Porkchoprecipes #Delihamrecipes #Alicespringschickenoutbackcopycat



Ingredients

  • Chicken:
  • 4 large boneless and skinless chicken breasts
  • 1 /2 cup (125 ml) lager
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • Cracked pepper
  • Sauce:
  • 150 grams bacon, diced
  • 2 tablespoons butter, optional
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons flour
  • 1 1/4 cup milk (I use 2%, but you can use skim or full cream.)*
  • 1/2 cup (125 ml) lager
  • 1/2 cup (125 ml) good quality low sodium chicken stock
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon vegetable stock powder
  • 1 teaspoon Dijon mustard
  • Dash of hot sauce
  • 2/3 cup shredded Cheddar, (add more to suit your tastes)
  • Salt and/or pepper to taste, if desired


Instructions

  1. Combine lager, garlic, salt and pepper in a shallow bowl. Add in the chicken breasts, cover with plastic wrap and allow to marinade in the refrigerator for 2 hours if time allows, or over night for a deeper flavour.
  2. When ready to cook, take out of the fridge for at least 20 minutes before cooking. Heat skillet or pan over medium – high heat. Drain chicken from marinade and fry breasts in a small amount of oil until golden browned on both sides and completely cooked through the centre (about 6-8 minutes per side, depending on the thickness of your chicken breasts). Fry in batches of two if you need to.
  3. Transfer chicken to a warm plate.
  4. In the same pan, cook bacon until crisp, (about 6 minutes). Transfer the bacon to a paper towel-lined plate to let drain.
  5. To the remaining bacon fat in the pan, add the onion and celery, and cook until soft, about 6 minutes. (If there is no remaining bacon fat, melt the butter in the pan instead). Then add garlic and cook until fragrant, (about 1 minute).
  6. Pour in the beer and allow to reduce slightly (about 3-4 minutes).
  7. Add in the flour and cook until golden, (about 3 minutes), then slowly add the stock, whisking until flour has combined with the liquid. Whisk in the the milk and let simmer, while whisking occasionally, until thickened.
  8. Stir in Worcestershire sauce, mustard and hot sauce.
  9. Remove from heat and stir in cheese. Mix until cheese has melted, then stir in 3/4 of the crumbled bacon. Taste test and add any extra salt, pepper, cheddar or beer.
  10. Arrange chicken back into the pan and allow to warm through. Garnish with chives or parsley and the remaining bacon.

Recipe has been adapted from >>>>>  here



Rated 4.9/5 based on 381 customer reviews