Wednesday, February 27, 2019

Crispy Chicken Burger with Honey Mustard Coleslaw

Crispy Chicken Burger with Honey Mustard Coleslaw | #Creamycornsalad #Summercornsalad #Sidedishesforcookout #Saladsforparties #Summersidedishes #Summersaladsrecipes #Garlicoverloadburgers #Lunchwraps #Wrapsrecipeseasy #Delishrecipes #Pepperonigrilledcheese #Wrapsrecipeshealthy


Ingredients

  • Chicken Marinade:
  • 3 large chicken breasts sliced into long, thick strips
  • 240 ml buttermilk
  • ½ tsp salt
  • ¼ tsp white pepper
  • ¼ tsp garlic salt
  • Crispy Chicken Coating:
  • 180 g plain (all-purpose) flour
  • 1 tsp salt
  • 1 tsp ground black pepper
  • ½ tsp garlic salt
  • ½ tsp celery salt
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp baking powder
  • 1 tsp chilli flakes
  • Honey Mustard Coleslaw:
  • 1/3 white cabbage
  • 1 medium carrot peeled
  • 4 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 2 tsp lemon juice
  • pinch of black pepper
  • Also:
  • vegetable oil for deep frying
  • 4 slices gouda cheese I used the ready-sliced kind, or you can slice it yourself (approx
  • 4 brioche buns toasted
  • 8 pieces crunchy lettuce - I used 'O' so sweet' variety but Romaine or Little Gem are great too
  • 1-2 jalapenos sliced
  • 1/2 red onion peeled and thinly sliced

Instructions

  1. Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)
  2. Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil - but make sure your pan is no more than one third full.
  3. Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
  4. Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
  5. Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
  6. Make the coleslaw by using a mandoline to julienne the cabbage and carrot (or you can slice thinly by hand). Place in a bowl with the mayonnaise, mustard, honey, lemon juice and black pepper. Stir together, then cover and refrigerate until needed.
  7. Now it's time to assemble. First, arrange the chicken tenders into four piles and place the gouda on top. Grill or place into a hot oven for a couple of minutes until just melted.
  8. Place the bottom of the brioche buns on four plates. Top with the lettuce leaves, followed by the cheesy chicken pieces.
  9. Spoon on the coleslaw, then sprinkle on the red onion slices and jalapeno slices. Place tops of the buns on top and serve.

recipe adapted >>>>>  here

Monday, February 25, 2019

Sticky and Crispy Orange Chicken

Sticky and Crispy Orange Chicken | #Foodrecipesvideos #Sweetandsourchickeneasy #Generaltsosauce #Chinesefoodrecipesvideos #Cookingrecipesvideos #Homemadechinesefood #Chickenlomeinrecipe #Crockpotrecipes #Lomeinnoodles #Lomeinrecipeeasy #Chowmeinrecipe #Easydinnerrecipes

Ingredients

  • Crispy Chicken
  • 2 large chicken thighs, boneless and skinless
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1/2 cup cornstarch
  • 1 1/2 cups flour
  • 1 egg
  • 1 tablespoons oil
  • 1 ¼ cups water
  • 3-4 cups oil , for frying depending on the size of your pan
  • Orange Sauce
  • ¼ cup orange juice
  • 1 teaspoon orange zest
  • 2 tablespoon soy sauce
  • ¼ cups rice vinegar, or white vinegar
  • ½ cup brown sugar
  • 2 teaspoon garlic, minced
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon oil

Instructions

  1. Cut chicken thighs or chicken breasts into 1-inch cubes.
  2. In a medium-large bowl, mix together cornstarch, flour and salt & pepper.
  3. Add the egg, oil and water. Whisk until smooth.
  4. Add the chicken cubes to the mixture and marinate for 30-60 minutes in the fridge.
  5. In a medium-large saucepan, heat the oil to 350˚F (177˚C).
  6. Add the marinated chicken cubes in batches and deep fry them for 3-5 minutes until golden brown.
  7. Remove to a paper towel-lined plate and cover with foil to keep warm.
  8. In a small bowl, mix together orange juice, soy sauce, vinegar, brown sugar and orange zest.
  9. Heat a skillet or wok over medium-high heat and add oil. Then add garlic and stir-fry for a few seconds until fragrant.
  10. Add in the sauce mixture and stir to combine.
  11. Mix the cornstarch and water in a separate bowl, and then add the mixture (slurry) to the pan to thicken the sauce. Stir until mixture is smooth and thick, about 5 minutes.
  12. Add back the fried chicken and toss to coat completely!
  13. Garnish with sesame seeds and green onions. Serve and enjoy!

recipe adapted  >>>>>  here

Thursday, February 21, 2019

White Bean Chicken Chili

White Bean Chicken Chili | #Sugarfreebananamuffins #Bananabreadmuffinshealthy #Easyhealthybreakfast #Healthybananamuffinseasy #Shrimplinguinerecipe #Cleanbananamuffins #Whitebeanchickenchili #Whitechickenchilicrockpotrecipes #Salsaverdechicken #Salsaverdesoup #Chickenverdesoup #Salsaverdechickenchili


Ingredients

  • 3 jalapeno peppers
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 1/2 cups yellow onion, 1/4-inch dice
  • 1 tablespoon cumin
  • 1 1/4 pound boneless skinless chicken breasts
  • 1 cup roasted green chilies, canned, divided
  • 2 1/2 cups white beans, (2-15 oz canned) drained
  • 1 cup unsalted chicken stock, divided
  • 1 1/2 cups corn, (15 ounces canned)
  • 1 1/4 teaspoons kosher salt, more as needed
  • 1/4 teaspoon black pepper

Instructions

  1. Line a small baking sheet with foil.
  2. Turn on broil setting on the oven.
  3. Evenly space out the three jalapeños on the sheet tray.
  4. Place sheet tray on the highest rack in the oven. Roast the jalapeños until the skins brown and blister, turning over as needed to get all the sides roasted, about 15 minutes.
  5. Place the roasted chili’s in a small bowl and cover tightly with plastic wrap. Allow the chilies to come to room temperature; the trapped heat will make the skins easier to peel.
  6. Once cooled, remove the skin and stems. If you like a very spicy chili, leave the seeds, for a more mild chili remove the seeds and discard. Set the jalapeños aside.
  7. In a large microwave-safe bowl add olive oil, diced onions, minced garlic, and cumin. Stir to combine.
  8. Microwave for 3 minutes, stir and cook another 2 minutes until onions are tender. Add to slow cooker.
  9. Add chicken breasts, ½ cup of the roasted chilies, corn, 1 cup of the white beans, ½ cup chicken stock to the slow cooker.
  10. In a blender, puree ½ cup roasted green chilies, roasted jalapeños, 1 cup beans, and ½ cup chicken stock until smooth, 45 seconds. Add to slower cooker.
  11. Add salt and pepper to slow cooker.
  12. Cover and cook on high for 3 hours, or low for 6 hours.
  13. Remove chicken and shred or cut into cubes.
  14. Add back to slow cooker and stir to combine. Taste chili and season with more salt and pepper as needed. Serve chili with toppings as desired.

RECIPE ADAPTED  >>>>>  here

Saturday, February 16, 2019

RED MOON OVER MANHATTAN COCKTAIL RECIPE

RED MOON OVER MANHATTAN COCKTAIL RECIPE | #Ginrecipescocktails #Simplegincocktails #Bestsummercocktails #Easysummerdrinksalcohol #Summerdrinksalcoholrecipes #Bestsummerdrinks #Halloweencocktails #Halloweendrinksalcoholcocktails #Blackcocktail #Winecocktailrecipes #Yummydrinks #Fundrinks

Ingredients

  • 2 oz red wine
  • 1/2 oz bourbon
  • 1/2 oz simple syrup
  • 1 large round ice sphere
  • 3 gourmet maraschino cherries

Instructions

  1. Shake all of the ingredients together with ice for 20 seconds.
  2. Rub orange peel around the rim of the glass.
  3. Add in the ice sphere and strain the cocktail over the ice.
  4. Scoop one cherry to place inside the drink and add two more on a twig or cocktail stirrer to garnish the glass!
  5. Enjoy this new classic!

recipe adapated >>>>>  here

Thursday, February 14, 2019

Chicken Alfredo Stuffed Shells

Yumm let me know if u make this #Dinnerideaseasy #Familydinnerideas #Foilpacketsforthegrill #Foilpacketmeals #Easychickendinner #Creamychickenspaghetti

Ingredients

  • Jumbo Shells Pasta about 20 shells
  • 2 cups shredded cooked chicken breast
  • 1 jar 16oz Alfredo sauce
  • 2 cups steamed broccoli
  • 1 cup shredded cheddar cheese
  • cooking spray
  • 2 cups spaghetti sauce

Instructions

  1. Preheat oven to 350°F.
  2. Cook pasta according to directions on package, minus one minute. Rinse with cool water & drain.
  3. Lightly coat baking dish with olive oil.
  4. Spread spaghetti sauce evenly in baking dish.
  5. In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheese.
  6. Spoon mixture into cooked pasta shells and arrange into baking dish, filling side up.
  7. Bake 20-25 minutes or until filling is hot.

recipe adapted >>>>>  here

Sunday, February 10, 2019

Oreo Cheesecake Cookies

Oreo Cheesecake Cookies | #Oreodessert #Smorescookiecups #Yummydesserts #Oreocheesecakecupcakes #5ingredientrecipes #5ingredientoreocheesecakecookies #Oreocheesecakecookies #Eatdessert #Yummysweets #Deliciousdesserts #Sweetstreats #Yummyfood

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 3 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup flour
  • 1/2 cup mini chocolate chips
  • 1 cup crushed Oreo's, it took about roughly 10 Oreo cookies

Instructions

  1. Preheat oven to 375 degrees and line baking sheets with silicone baking mats or parchment paper.
  2. In a food processor, crush the Oreo cookies until they're fine crumbs. Set aside.
  3. In the bowl of a stand mixer, cream together the butter and cream cheese until smooth and well combined.
  4. Add the sugar and vanilla extract and beat until well incorporated.
  5. Gently mix in the flour and stir in the chocolate chips with a spatula.
  6. Using a medium sized cookie scoop, scoop the dough and put it in your hands to roll it into a ball. Roll the ball in the Oreo crumbs and cover the dough well.
  7. Place on cookie sheet and repeat until all the dough has been used up.
  8. Bake for 12-15 minutes (I had to bake mine for longer because my balls were a lot bigger so it took 20 minutes to bake).
  9. Remove from oven when you see that the edges are getting browned. Let cool on baking sheet for 5 minutes then transfer to cool completely on a wire rack.
  10. Store in an airtight container for up to 5 days.

recipe adapted  >>>>>  here

Saturday, February 2, 2019

Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake | #Lemoncheesecakerecipes #Peachcobblercheesecakerecipes #Easylemoncheesecake #Easydessertrecipes #Cakerecipes #Cakedesserts #Cheesecakerecipes #Nobakebrowniebattercheesecake #Dessertrecipes #Pumkincarmelcreamcheesepokecake #Sweetrecipes #Deliciousdesserts



Ingredients

  • For thе Chocolate Chip Cооkіе Dоugh:
  • ½ сuр (113 grаmѕ) unѕаltеd butter, softened
  • ½ cup (99 grams) grаnulаtеd ѕugаr
  • ½ cup (99 grаmѕ) light brоwn ѕugаr
  • 2 tablespoons mіlk
  • 2 teaspoons vanilla extract
  • 1 сuр (142 grams) аll-рurроѕе flour
  • ¼ tеаѕрооn salt
  • ¾ сuр (170 grаmѕ) mini сhосоlаtе сhірѕ
  • For thе Cruѕt:
  • 24 Orео cookies (whole сооkіе, filling іnсludеd), сruѕhеd іntо fіnе сrumbѕ
  • 6 tаblеѕрооnѕ (85 grаmѕ) unѕаltеd buttеr, mеltеd
  • Fоr the Chееѕесаkе:
  • 32 ounces сrеаm cheese, at room tеmреrаturе
  • 1 cup (198 grаmѕ) granulated ѕugаr
  • 2 tаblеѕрооnѕ аll-рurроѕе flоur
  • Pіnсh of ѕаlt
  • ½ cup (120 ml) hеаvу cream
  • 1 tеаѕрооn vаnіllа еxtrасt
  • 3 eggs
  • 1 еgg yolk
  • ½ сuр (113 grams) mіnі сhосоlаtе chips


Instructions

  1. Preheat oven to 350 degrees F. Grease a 9-inch springform pan; set aside.
  2. Make the Chocolate Chip Cookie Dough: Using an electric mixer, cream together the butter and both sugars until light and fluffy, about 3 minutes. Add the milk and vanilla and mix until blended. Reduce the mixer speed to low and blend in the flour and salt, just until combined. Using a rubber spatula, stir in the mini chocolate chip. Scoop teaspoon-size portions of the dough and place on a large plate (you can roll them into smooth balls if you'd like, but it's not necessary). Place in the freezer while you prepare the rest of the cheesecake.
  3. Make the Crust: In a medium bowl, stir together the Oreo cookie crumbs and melted butter with a fork until evenly moistened. Press into the bottom and halfway up the sides of the prepared springform pan. Refrigerate while you prepare the filling.
  4. Make the Cheesecake: Using an electric mixer on medium-low speed, beat the cream cheese, sugar, flour and salt until the mixture is creamy and no lumps of cream cheese remain, about 3 minutes. Scrape down the sides of the bowl, add the heavy cream and vanilla and beat to combine. Beat in the eggs and yolk one at a time, beating for about 15 seconds before adding the next. Using a rubber spatula, mix a few times by hand to ensure that all of the ingredients are evenly incorporated. Fold in the balls of chocolate chip cookie dough and the mini chocolate chips.
  5. Pour the filling into the chilled crust and spread into an even layer. Place the pan on a foil-lined rimmed baking sheet. Bake until the outer couple inches of cheesecake looks puffed and set, but the center still jiggles when you move the pan, about 45 to 60 minutes. Turn off the oven, crack open the door and leave the cheesecake inside for 1 hour.
  6. After an hour, remove the cheesecake from the oven, place on a wire cooling rack and run a thin knife around the edge of the cake. Allow to cool completely to room temperature. Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours, preferably overnight. Remove from the refrigerator 30 minutes prior to serving, unmold the cheesecake and place it on a serving platter. Leftover cheesecake can be stored in the refrigerator for up to 1 week.

RECIPE ADAPTED  >>>>>  here



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