Wednesday, December 24, 2014

Italian Skillet Chicken with Tomatoes and Mushrooms

Italian Skillet Chicken with Tomatoes and Mushrooms | #Australianmeatpie #Cookingrecipes #Dinnerrecipes #Healthyrecipes #Chickendishes #Pastarecipes #Barramundirecipes #Dinnerideas #Parmesancrustedpotatoes #Cookingrecipes #Dinnerrecipes #Healthyrecipes



Ingredients

  • 4 large chicken cutlets (boneless skinless chicken breasts cut into 1/4-inch thin cutlets)
  • 1 tbsp dried oregano, divided
  • 1 tsp salt, divided
  • 1 tsp black pepper, divided
  • 1/2 cup all-purpose flour, more for later
  • Private Reserve Extra Virgin Olive Oil (buy here)
  • 8 oz Baby Bella mushrooms, cleaned, trimmed, and sliced
  • 14 oz grape tomatoes, halved
  • 2 tbsp chopped fresh garlic
  • 1/2 cup white wine
  • 1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon)
  • 3/4 cup chicken broth
  • Handful baby spinach (optional)

Instructions

  1. Pat chicken cutlets dry. Season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly.
  2. Heat 2 tbsp olive oil in a large cast iron skillet with a lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a plate for now.
  3. In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high (about 1 minute or so). Then add the tomatoes, garlic, the remaining 1/2 tbsp oregano, 1/2 tsp salt, and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly.
  4. Now add the white wine, cook briefly to reduce just a little; then add the lemon juice and chicken broth.
  5. Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat for 3-4 minutes, then reduce the heat to medium-low. Cover and cook for another 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 165 degrees F.
  6. If you like, stir in a handful of baby spinach just before serving. Enjoy hot with your favorite small pasta like orzo and a crusty Italian bread!

recipe adapted  >>>>>  here

Friday, December 19, 2014

Ocean Breeze Cocktail

Ocean Breeze Cocktail | #Mermaidjuicealcohol #Coconutrumdrinksrecipes #Cocktaildrinks #Yummydrinks #Adultdrinks #Foodanddrink #Maliburumdrinksrecipes #Malibubaybreeze #Easymixeddrinks #Liquordrinks #Easymixeddrinksalcohol #Rumpunchrecipes

Ingredients

  • 2 oz Coconut Rum
  • 2 second count 7-Up or Sprite
  • 2 oz Blue Curacao
  • Ice
  • Cherry for garnishment

Instructions

  1. Fill a large glass or shaker with ice
  2. Pour 2 oz of Coconut rum, 2 oz of Blue Curacao, and two second count of sprite ( 1- 100, 2-1000 ETC )
  3. Shake well
  4. Pour into a glass filled with ice

Recipe adapted >>>>>  here

Thursday, December 18, 2014

Crockpot Chicken Enchilada Soup (Paleo, Whole30 + Keto)

Crockpot Chicken Enchilada Soup (Paleo, Whole30 + Keto) | #Healthycrockpotrecipes #Paleocrockpotrecipes #Whole30recipescrockpot #Whole30chickenenchiladasoup #Healthycrockpotmeals #Whole30stuffedpeppersoup #Spiralizerrecipes #Brunchfoods #Blueberryfrenchtoastcasserole #Strawberryfrenchtoastcasserole #Breakfastideas #Frenchtoastcasseroleeasy

Ingredients

  • 1.5 lbs boneless skinless chicken thighs
  • 1 can fire roasted crushed tomatoes (14.5 oz can)
  • 1 bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups bone broth
  • 1/2 cup water
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper
  • For garnish:
  • 1 avocado
  • fresh cilantro

Instructions

  1. Prepare all of the ingredients as noted above, and add all of the ingredients, except for the garnish ingredients, into your crockpot or Instant Pot in the order listed above.
  2. Cook on low for 6-8 hours in the crockpot or on high for 3 hours. For the Instant Pot, cook for 20 minutes on the manual setting at high pressure with a quick release. Once done, use two forks to shred chicken in the crockpot. Ladle into bowls and serve with avocado and fresh cilantro.

recipe adapated >>>>>  here

Wednesday, December 17, 2014

Chicken Tikka Masala

Chicken Tikka Masala | #Chickentikkamasalarecipes #Garlicnaanrecipe #Indianfoodrecipesauthentic #Coconutmilkrecipes #Indianfoodrecipeschicken #Easyindianrecipes #Mediterraneandietrecipes #Mediterraneanchicken #Greeklemonchicken #Greekchickenandrice #Chickenquarterrecipes #Chickensaladrecipes

Ingredients

  • 1 to 1 1/2 pounds
  • boneless, skinless chicken thighs 1/2 cup
  • whole-milk yogurt
  • Juice from 1/2 lemon 1 teaspoon
  • cumin 1 teaspoon
  • coriander
  • For the sauce:
  • 1/2 tablespoon
  • ghee, butter, or olive oil 1
  • large yellow onion, thinly sliced 3 cloves
  • garlic, diced
  • 1-inch piece ginger, peeled and minced 2 tablespoons
  • tomato paste 1 to 2 tablespoons
  • garam masala 1 teaspoon
  • paprika Pinch
  • cayenne, optional 1
  • (28-ounce) can diced tomatoes 3/4 cup
  • heavy cream 1/2 cup
  • roughly chopped cilantro, plus extra for garnish
  • To serve:
  • 3 cups cooked basmati rice (View: How To Cook Basmati Rice)

Instructions

  1. Trim the chicken thighs of any large pieces of fat and lay them in a shallow dish. Whisk together the yogurt, lemon juice, cumin, and coriander. Pour the yogurt mixture over the thighs and stir to fully coat each piece. Chicken can be used immediately or marinated in the refrigerator for up to 6 hours. Chicken will become more tender and flavorful the longer it marinates.
  2. When ready to cook, line a baking sheet with foil and set a wire cooling rack over the baking sheet. Turn on the oven broiler to high with a rack positioned 6 inches below the broiling element.
  3. Remove the thighs from the yogurt and shake off any extra marinade. Lay the thighs, spaced an inch or so apart, on the wire rack over the baking sheet. Transfer the thighs to the oven and broil for 6 minutes. Flip the thighs and broil for another 6 minutes. Check that the thighs are cooked through and register at least 165°F on an instant-read thermometer; broil in additional 2-minute intervals if necessary until the thighs are cooked. Remove the thighs from the oven and set aside to cool.→ Multi-Tasking Tip! Start the rice on the stovetop while the chicken is cooking. Set a second timer to monitor the cooking of the rice.
  4. Warm a half-tablespoon of ghee, butter, or oil in a large skillet. Add the onions and cook until the onions are soft and translucent, 5 to 7 minutes. Add the garlic and ginger, and cook until fragrant, about 1 minute. Stir in the tomato paste, 1 tablespoon of the garam masala, paprika, and cayenne, and cook until fragrant, about 30 seconds.
  5. Pour the tomatoes and their juices and reduce the heat to low. Simmer until the sauce is slightly thickened, about 5 minutes. Meanwhile, dice the cooled chicken into bite-sized pieces.
  6. Stir the cream and chopped chicken into the sauce, and simmer until the chicken is warmed through and the sauce is just starting to bubble, 1 to 2 minutes. Taste and add salt, pepper, or other seasonings to taste. Depending on the potency of your masala spice mix, you may want to add up to another tablespoon of spice. Stir in the cilantro just before removing the sauce from heat.
  7. Serve immediately with rice. Top each serving with another sprinkle of cilantro. Leftovers will keep refrigerated for up to a week

recipe adapted >>>>>  here

Tuesday, December 16, 2014

Sheet Pan Roasted Asparagus & Chicken With Chorizo

Sheet Pan Roasted Asparagus & Chicken With Chorizo | #Cookingrecipes #Easyhealthyrecipes #Easydinnerrecipes #Lowcarbrecipes #Mexicanfoodrecipes #Vegetarianrecipes #Ketosheetpanrecipes #Wholefoodrecipes #Cookingrecipes #Paleorecipesdinner #Easypaleodinnerrecipes #Healthydietrecipes

  Ingredients

  • For the onion & pepper mixture
  • 1 large brown onion, diced
  • 1 medium red pepper, diced
  • 1 small chorizo sausage, peeled and diced (about 100–150 g / 4–5 oz.)
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon onion powder (optional)
  • 1/2 teaspoon cumin powder
  • Pinch of dried coriander or thyme
  • Generous pinch of salt and pepper
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • For the chicken
  • 4–5 chicken tenderloins, cut into 3 pieces each (see notes for alternatives)
  • 1 teaspoon paprika
  • 1/4 teaspoon cumin powder
  • Generous pinch of salt
  • 1 tablespoon olive oil
  • For asparagus
  • 100 g / 3-4 oz. asparagus spears (1 bunch), ends trimmed
  • 2 cloves garlic, finely diced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Generous pinch of salt

Instructions

  1. Preheat the oven to 210 C / 410 F. While the oven is heating up, prepare the ingredients.
  2. In a mixing bowl, combine the onion and peppers with chorizo, spices, salt, pepper, olive oil and lemon juice. Spread the mixture on an ovenproof flat sheet pan.
  3. Mix the chicken ingredients in the same bowl, using your hands to rub the chicken pieces evenly. Spread the chicken pieces on top of the onion and peppers. Place in the oven, middle shelf, for 10 minutes.
  4. In the meantime, combine the asparagus with garlic, lemon juice, olive oil and salt and set aside. After 10 minutes, remove the sheet pan from the oven. Scatter the asparagus spears amongst the chicken and sprinkle with the remaining garlic and juices. Turn the heat down to 200 C / 400 F and place the tray back in for 7 minutes. Remove from the tray and serve while hot.

recipe adapted  >>>>>  here

Friday, December 12, 2014

Sturdy Whipped Cream Frosting

Sturdy Whipped Cream Frosting | #Sturdy #Whipped #Cream #Frosting #Sturdywhippedcreamfrosting #Bestwhippedcreamfrosting #Whippedfrostingfordecorating #Stablewhippedcreamfrosting #Stabilizedwhippedcreamfrosting #Whippedicingrecipeforcakes #Cupcakecakes #Cakerecipes #Buttercream #Cakecookies #Cakefrosting #Dessertrecipes

Ingredients

  • 2 1/2 tsp gelatin knox brand, this is one pouch
  • 3 TBSP cold water
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla feel free to sub other extracts.

Instructions

  1. Before whipping your cream, place your beaters or mixer attachment, and your mixing bowl into a freezer for about 15 minutes to allow them to cool.
  2. In a microwave safe bowl, sprinkle the gelatin over the cold water. Stir, and allow to "bloom". This takes about 5 minutes.
  3. Microwave the gelatin mixture for 10 seconds. It will become a liquid versus the solid shape it had been (looks like ugly jello!). Stir to make sure everything is dissolved.
  4. In your chilled mixing bowl, begin whipping the cream on a low speed. Add in the powdered sugar, followed by the vanilla. Move to a higher speed and watch for good peaks to begin to form.
  5. Once the whipping cream is starting to peak, switch back to a lower speed and slowly drizzle the melted liquid gelatin mixture in. Once it's in, switch back to a higher speed and continue to beat until it's reached stiff peaks. Place in piping bags and pipe shapes, or ice your cake. You can also place in the fridge for a few hours before using, but you may have to thaw a few minutes to get it to be more manageable.
  6. Once you've iced your item, place in a fridge to hold it's shape, or serve immediately.

recipe adapted >>>>>  here

Tuesday, December 9, 2014

BLT Pasta Salad

BLT Pasta Salad | #Delicioussalads #Broccolisaladrecipe #Vegetablesalads #Fruitsalad #Sidesalads #Cauliflowerbaconsalad #Macaronisalad #Baconranchpastasalad #Baconpeapastasalad #Summersaladrecipes #Cookingrecipes #Soupandsalad

Ingredients

  • 2-1/2 cups uncooked bow tie pasta
  • 6 cups torn romaine lettuce
  • 1 medium tomato, diced
  • 4 bacon strips, cooked and crumbled
  • ½ cup ranch dressing
  • 1 Tablespoon barbecue sauce
  • ¼ teaspoon pepper

Instructions

  1. Cook pasta according to package directions. Drain. Then rinse pasta under cold water.
  2. In a large bowl, combine the romaine lettuce, tomato, bacon and pasta.
  3. Drizzle the ranch dressing and barbecue sauce over the top. Gently toss to coat evenly. Season with pepper. Serve immediately and enjoy!

Recipe has been adapted from >>>>>  here

Monday, December 8, 2014

Gooey Caramel Stuffed Brownies

Gooey Caramel Stuffed Brownies | #Weightwatchersfreestyle #Weightwatcherchickentenders #Wwchickentenderrecipes #Dessertrecipes #Cookingrecipes #Cakedesserts #Cookingrecipes #Sweetrecipes #Deliciousdesserts #Dessertbars #Yummysweets #Sweetstreats

Ingredients

  • For the Brownies:
  • 2 1/4 cups granulated sugar
  • 1 cup all purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups unsalted butter, melted
  • 6 large eggs
  • 4 teaspoons vanilla extract
  • 12 ounces semi sweet chocolate chips
  • For the Caramel Filling:
  • 14 ounces sweetened condensed milk (1 can)
  • 11 ounces caramel squares
  • 1 teaspoon salt

Instructions

  1. Preheat the oven to 375 degrees F. Line a 9 X 13 inch baking dish with parchment paper or foil.
  2. In a large mixing bowl combine sugar, flour, cocoa powder, and salt. Stir well. Then whisk in melted butter, eggs, and vanilla extract. Finally, stir in the chocolate chips.
  3. In a small sauce pot combine the sweetened condensed milk, unwrapped caramels, and salt. Set over medium heat. Stir until the caramels have melted into the condensed milk. Then remove from heat.
  4. Spread half the brownie batter in the prepared baking dish. Pour the caramel over the batter and level out evenly. Then spread the remaining brownie batter over the top of the caramel.
  5. Bake for 40-45 minutes, until a tooth pick inserted into the center comes out clean. Cool completely before trying to cut. Once cool, lift the entire sheet of brownies out of the pan by the edges of the parchment paper. Cut into 24-30 pieces.

recipe adapated >>>>>  here

Saturday, December 6, 2014

Cheesy Hamburger Casserole

Cheesy Hamburger Casserole | #Pioneerwomanbrownies #Cheesyhamburgercasserole #Hamburgerandricerecipes #Caramelbrowniesrecipe #Cookingrecipes #Ethnicrecipes #Summerdinnerrecipes #Phillycheesesteaksloppyjoes #Cheesyhamburgercasserole #Hamburgercasserolerecipeseasy #Phillycheesesteaksandwichrecipe #Hashbrownbeefbake

Ingredients

  • 1 1/2 pounds lean ground beef
  • 1 large onion, diced
  • 1 tablespoon canola oil
  • salt, to taste
  • pepper to taste
  • 1/2 teaspoon oregano
  • 2 cloves chopped garlic
  • 1/2 teaspoon paprika
  • one 28-ounce can pureed tomatoes, or your favorite sauce
  • 16 ounce box macaroni noodles
  • 1/2 cup each grated cheddar and mozzarella cheeses

Instructions

  1. Sweat the onions in the oil with a three-fingered pinch of salt. Add the beef and cook it, breaking it up as you do. Add another three-fingered pinch of salt or two, along with the dry seasonings. Add the tomatoes and bring to a simmer, then reduce the heat to low and cook for an hour.
  2. Cook the macaroni in boiling water till it’s half done. Drain it and add it to the tomatoes. (I wanted this to stretch into two meals, so I used the whole box, but if you want your dish to be very tomatoey and beefy, you might want to add only half the macaroni). Stir it into the sauce. Taste it and add cheese and cover or transfer it to a large baking dish and cover it with foil. It can be refrigerated for up to two days, or frozen a few weeks.
  3. If refrigerated bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature). Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till the cheese is bubbly.

recipe adapted >>>>>  here

Wednesday, December 3, 2014

Steak Bites Recipe

Steak Bites Recipe | #Cookingrecipes #Garlicbuttersteakbites #Ketochickenrecipes #Healthychickenrecipes #Garlicsteakbites #Chickenrecipeseasy #Shrimprecipes #Healthydinnerrecipes #Quickandeasydinnerrecipes #Dinnerideasfamily #Easychickenrecipes #Quickdinnerideas

Ingredients

  • ½ cup soy sauce
  • ⅓ cup olive oil
  • ¼ cup Worcestershire sauce
  • 1 teaspoon minced garlic
  • 2 Tablespoons dried basil
  • 1 Tablespoon dried parsley
  • 1 teaspoon black pepper
  • 1-1/2 lbs. flat iron or top sirloin steak, cut in 1-inch pieces

Instructions

  1. Place all ingredients, except steak, in a large ziplock baggie. Stir with a spoon to combine.
  2. Drop steak pieces in and seal shut. Shake gently to coat steak entirely in marinade. Place bag in refrigerator to marinate for at least 3 hours or up to 24.
  3. Heat a large skillet over medium-high heat. Heat skillet until it's very hot. Remove steak pieces from marinade using a slotted spoon and place in hot skillet. Discard marinade. Cook steak according to your desired temperature. We like medium-well so I cooked ours for about 3 minutes.
  4. Serve warm and enjoy!

Recipe adapted >>>>>  here