Saturday, December 28, 2019

Vegan Spinach Artichoke Pizza

Vegan Spinach Artichoke Pizza | #Dairyfreedinner #Veganstuffedshells #Dairyfreemeals #Dairyfreestuffedshells #Vegetarianveganrecipes #Veganfoods #Veganpizzacrust #Veganonepotmeals #Howtofreezespinachleaves #Lasagnanoodles #Vegetarianrecipes #Veganfoods

Ingredients

  • 1 pre-made pizza crust
  • 1/2 tsp olive oil
  • 1 garlic clove diced
  • 6 oz marinated artichoke hearts diced
  • 3 cups baby spinach chopped
  • 4 oz vegan cream cheese plain or herb & garlic
  • 1/4 cup vegan mayo
  • 1/4 tsp garlic powder
  • salt and pepper to taste
  • red pepper flakes optional

Instructions

  1. Preheat oven according to pizza crust instructions.
  2. Heat olive oil in a pan over medium heat. Add garlic and sauté for 1 minute, stirring frequently. Add artichoke hearts and spinach. Stir to combine and cook until spinach begins to wilt. Add cream cheese, mayo, garlic powder, salt, pepper and red pepper flakes to pan and stir to combine. Heat through and adjust seasonings as needed.
  3. Top pizza crust with warm dip and spread evenly. Place in the oven and cook according to crust package instructions.
  4. Remove from the oven, slice and enjoy!

recipe adapted >>>>>  here

Tuesday, December 17, 2019

Bourbon Pecan Chicken

Bourbon Pecan Chicken | #Roundsteakandgravy #Buntcakerecipes #Bananapuddinglasagna #Twinkiebundtcake #Dinnerideasfamilymaindishes #Strawberryfrenchtoastcasserole #Sirachahoneychicken #Cookingrecipes #Dinnerrecipes #Yummyfood #Chickendishes #Poultryrecipes

Ingredients

  • 1/2 cup finely chopped pecans
  • 1/2 cup bread crumbs
  • 2 tablespoons honey, divided
  • 2 tablespoons Dijon mustard, divided
  • 2 boneless, skinless chicken breasts, cut in half horizontally into 2 thinner pieces
  • salt and pepper
  • 1 tablespoon olive oil or vegetable oil
  • 1 tablespoon butter
  • 3 tablespoons bourbon
  • 1/4 cup heavy cream
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup chopped pecans
  • 1 tablespoon butter

Instructions

  1. Combine finely chopped pecans and bread crumbs in a large ziptop bag. Set aside.
  2. In a small bowl, stir together 1 tablespoon of honey and 1 tablespoon of Dijon mustard.
  3. Season chicken breasts with salt and pepper and brush the honey/dijon mixture on both sides.
  4. One at a time, add a chicken breast to the pecan/bread crumb mixture, shaking the bag to coat it well.
  5. Preheat oven to 375 degrees
  6. Heat butter and oil in a large pan over medium heat. Add chicken and cook until golden brown on both sides.
  7. Transfer chicken to a casserole dish and place in oven to finish cooking, about 10 to 12 minutes.
  8. Wipe pan clean. Add bourbon, 1 tablespoon honey, 1 tablespoon Dijon mustard, heavy cream, cayenne pepper and pecans to pan. Simmer for about 2 to 3 minutes. Remove from heat and stir in butter until melted.
  9. Season sauce to taste with salt and pepper.

recipe adapted  >>>>>  here

Monday, December 16, 2019

Crescent Bacon Breakfast Ring

Crescent Bacon Breakfast Ring | #breakfastrecipes #Breakfastcasserolewithcrescentrolls #Breakfastideas #Breakfastdishes #Yummybreakfast #Breakfastbrunchrecipes #Potatorecipes #food #Kidfriendlymeals #Gingermeatballs #Cookingrecipes #Breakfastforkids

Ingredients

  • 5 eggs
  • 1/2 red bell pepper chopped
  • 1/2 green bell pepper chopped
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 8 slices bacon fried
  • 8 oz crescent rolls refrigerated, I used 1 can (8 oz) Pillsbury crescents
  • 1 cup cheddar cheese shredded
  • 1 egg for egg wash, optional

Instructions

  1. Preheat oven to 375 F degrees.
  2. In a bowl beat the eggs with the chopped peppers, salt and pepper. Cook the eggs in a skillet so that they're scrambled. You can use the same skillet you used to fry the bacon, just drain the fat first.
  3. Lay out the crescent rolls on a parchment pepper, like a star as shown in the pictures above.
  4. On each crescent roll lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with remainder of the cheese.
  5. Fold the crescents over. You may brush with the egg wash if you prefer, I did because it gives the ring a nice golden colour.
  6. Bake for 20 minutes or until the crescents are cooked and golden brown.
  7. Garnish with parsley, if preferred. Serve warm.

recipe adapted  >>>>>  here

Friday, December 13, 2019

Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie | #Piedessert #Eatdessert #Sweetrecipes #Nobakedesserts #Yummysweets #Decadentdesserts #Dessertrecipes #Dessertrecipeseasy #Oreodessert #Oreofudgecheesecake #Brownieoreodessert #Sluttybrownies

Ingredients

  • 1 (14.3 oz) package whole Oreos (about 36 Oreos)
  • 1 cup (16 tablespoons) butter, divided
  • 1 1/2 cups + 2 tablespoons creamy peanut butter, divided
  • 1 cup powdered sugar
  • 1 cup chocolate chips
  • 1/2 cup heavy whipping cream

Instructions

  1. Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
  2. Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.
  3. Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hours until ready to serve.

Recipe adapted >>>>>  here

Wednesday, December 11, 2019

Lemon Blueberry Layer Cake Recipe

Lemon Blueberry Layer Cake Recipe | #Whitechocolateraspberrycake #Blueberrybundtcakerecipes #Homemadecakerecipes #Birthdaycakerecipes #Lemonberrycake #Creamcake #Lemonblueberrylayercake #Layercakerecipes #Blueberryrecipesdessert #Lemonblueberrycupcakes #Bakingrecipescake #Cookingrecipes

Ingredients:
Cake
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 and 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 4 large eggs, at room temperature1
  • 1 Tablespoon vanilla extract
  • 3 cups (345g) sifted all-purpose flour, (spoon & leveled)2
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk3
  • zest + juice of 3 medium lemons4
  • 1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw-- 275g)
  • 1 Tablespoon all-purpose flour
Cream Cheese Frosting
  • 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature5
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners' sugar
  • 1 - 2 Tablespoons (15-30ml) heavy cream6
  • 1 teaspoon vanilla extract
  • pinch salt
Directions:
  1. Preheat the oven to 350°F (177°C). Grease and lightly flour three 9x2 inch cake pans with nonstick spray. Set aside.
Make the cake: 
  1. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
  2. In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
  3. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.
Make the frosting: 
  1. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
Assemble and frost: 
  1. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
Make ahead tip: 
  1. Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.
Recipe Notes:
  • This batter will fit into a 9×13 pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. I’m unsure of the baking time since I only typically make it as a layer cake.
  • Room temperature eggs preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe.
  • Be very careful not to overmeasure your flour. This will result in a heavy, dense crumb. You want a precise 345g all-purpose flour. For a lighter crumb, you can use 3 + 1/4 cups (about 325g) sifted cake flour instead.
  • Please use buttermilk in this recipe. See note in post about how to make a DIY version at home.
  • 1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice.
  • Use brick-style cream cheese. Not cream cheese spread.
  • Heavy cream with 30% or more milk fat preferred in frosting for creamiest texture. For a less creamy texture, milk would be fine.

Recipe Source : here

Sunday, December 8, 2019

The Best Chicken Salad Recipe

The Best Chicken Salad Recipe | #Bestchickensaladrecipe #Chickensaladrecipehealthy #Chickensaladsandwichwithgrapes #Simplechickensaladrecipe #Easychickensaladwithgrapes #Chickensaladwithgreekyogurt #Easylunchideas #Bestchickensaladrecipe #Southwestchickensalad #Chickensaladwithcranberries #Chickensaladrecipewithapples #Chickensaladcroissant

Ingredients

  • 2 tablespoons mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 tablespoons dried cranberries
  • 3 tablespoons chopped pecans
  • 1/4 cup diced Granny Smith apple
  • 10 ounce (1 can) white chunk chicken breast, drained, broken up into pieces
  • baby spinach leaves , optional
  • 4 croissants or soft dinner rolls , optional

Instructions

  1. In a medium bowl, mix together the mayo, yogurt, mustard, onion powder, salt, and pepper. Taste and adjust seasoning, if necessary. Gently fold in the cranberries, pecans, apple, and chicken.
  2. Eat as is or place on sliced croissants with some baby spinach or lettuce.

recipe adapted  >>>>>  here

Saturday, December 7, 2019

Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili | #Whitebeanchickenchili #Whitechickenchilieasy #Whitechickenchilli #Whitechickenchilicrockpotrecipes #Whitechickenchilislowcookereasy #Bestwhitechickenchili #Whitechickenchilislowcooker #Healthycrockpotrecipes #Whole30whitechickenchili #Paleowhitechickenchili #Dairyfreewhitechickenchili #Whole30slowcookerrecipes


Ingredients

  • 1 ½ lb. Boneless, skinless chicken breasts or thighs
  • 1 Tbsp. ghee or avocado oil (for stovetop and Instant Pot versions only)
  • 1 medium onion, diced
  • 1 medium bell pepper, any color; diced
  • 1 small jalapeno, seeds and membranes removed and finely diced
  • 6 cloves garlic. minced
  • 2 ½ tsp. ground cumin (add more to taste)
  • 1 tsp. dried oregano
  • 2 tsp. chili powder (add more to taste)
  • 1 tsp. sea salt
  • ¼ tsp. black pepper
  • 2 cups organic chicken broth (or homemade bone broth)
  • 1 14-ounce can full-fat coconut milk
  • Juice of ½ lime
  • ½ cup fresh cilantro, chopped
  • Fresh cilantro and lime wedges for garnish, optional

Instructions

  1. Slow Cooker Directions :
  2. Add onion, peppers, garlic, and spices (cumin through black pepper) to the bottom of a slow cooker. Arrange chicken on top of vegetables in a single layer.
  3. Add broth and place lid on slow cooker.
  4. Set heat to LOW and cook 7-8 hours or until chicken is done and vegetables are tender.
  5. Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker.
  6. Turn heat to HIGH. Add coconut milk, stir and replace lid. Continue heating an additional 10-15 minutes or until soup is heated through.
  7. Stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped cilantro and lime wedges, if desired.
  8. Stovetop Directions :
  9. Place a large saucepan with lid (or Dutch oven) over medium heat. Add 1 Tbsp. ghee or coconut oil and allow to melt. When ghee just starts to shimmer, add onions and peppers. Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
  10. Add garlic, cumin, oregano, chili powder, salt, and pepper. Continue to cook an additional 30-60 seconds or until fragrant.
  11. Lay chicken in the pan over the onion and pepper mixture. Add 1 cup broth and bring just to a boil. Reduce heat, cover and simmer for 10-12 minutes or until chicken is cooked through. Shred chicken in the pan using two forks.
  12. Add remaining 1 cups of broth and coconut milk and return to a simmer. Cover pan and allow chili to simmer for an additional 10 minutes.
  13. Remove from heat and stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped parsley and lime wedges, if desired.
  14. Instant Pot Directions :
  15. Select ‘Saute’ function on Instant Pot
  16. Add oil. When the oil is melted, add onion, bell pepper, and jalapeno.
  17. Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
  18. Add garlic and spices and cook an additional 30 seconds or until fragrant.
  19. Press ‘Cancel’. Add chicken breasts and 2 cups of broth.
  20. Lock lid into place. Turn the vent valve to ‘Sealing’ position.
  21. Select ‘Manual’ setting and set cook time to 20 minutes.
  22. When cooking time is up, allow pressure to naturally release 5-10 minutes then release remaining pressure using the quick-release method (i.e. flip the vent valve to ‘Venting’ position)
  23. Add coconut milk, lime juice, and fresh cilantro. Stir to combine. Taste and season with additional salt and pepper as desired.

recipe adapted  >>>>>  here