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Garlic Butter Chicken

INGREDIENTS

  • 4 boneless skinless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • I lb. baby potatoes (if larger than one inch slice in half)
  • 1/2 cup unsalted butter (1 stick)
  • 4 cloves minced garlic
  • 1/2 teaspoon crushed red pepper (or less to taste)
  • 2 teaspoons dried parsley
  • 1 cup shredded mozzarella
  • 1/2 cup shredded Italian blend

INSTRUCTIONS

  1. Preheat oven to 400 degrees. Salt and pepper both side of the chicken breasts and place in single layer in casserole dish. Top with with baby potatoes.
  2. In large skillet melt butter over low heat. Add garlic and cook until fragrant; about 1 minute. Remove from heat and allow to cool for 5 minutes.
  3. Pour garlic butter over chicken and potatoes. Sprinkle with half the crushed pepper and half the dried parsley.
  4. Bake for 20-22 minutes or until chicken is almost cooked through. Top evenly with both cheeses and the rest of the crushed pepper and dried parsley. Bake an additional 3-5 minutes or until cheese is melted. Turn broiler on the last minute of cooking to lightly brown the tops.

Base Recipe adapted from this SITE

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The Best Peanut Butter Stuffed Dates With Chocolate

Ingredients

  • 10 Medjool dates
  • 2-3 tablespoons peanut butter
  • 1/4 cup peanuts
  • 1/2 cup (about 4 oz) vegan dark chocolate

Instructions

  1. Cut the dates open to remove the pit. It s best to cut down lengthwise into the dates.
  2. Then fill them with some peanut butter add two or three peanut halves and put them back together.
  3. Next melt the dark chocolate. You can either do this in a microwave or in a small sauce pot on the stove. Then dip the dates in the chocolate. Allow the chocolate to harden (this will take about 5 minutes) and you got healthy vegan snickers with just four ingredients!

This article and recipe adapted from this site

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Best Recipes Crockpot Pierogi Casserole With Kielbasa

Ingredients

  • 3 16 oz. boxes Mrs. T s Cheddár Pierogies
  • 4 Cups chicken broth
  • 1 8 oz. block creám cheese
  • 1 cup shredded cheddár cheese
  • 1 pound kielbásá – sliced (or other cooked meát mentioned ábove)
  • sált & pepper to táste

Instructions

  1. Combine áll ingredients in your crockpot. Cook on high 2 to 3 hours or on low 4 to 6 hours.
  2. Serve with á fresh green sálád ánd crusty breád.

This article and recipe adapted from this site

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Monterey Chicken

INGREDIENTS

  • 4 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 cup barbecue sauce
  • 1 cup shredded cheese I used a blend of Monterey Jack and cheddar cheese
  • 4 slices bacon cooked and crumbled
  • 1/2 cup diced tomatoes
  • 1/4 cup green onions

INSTRUCTIONS

  1. Heat the olive oil in a large oven safe pan over medium high heat. Preheat the oven to 400 degrees.
  2. Season the chicken on both sides with salt and pepper to taste.
  3. Cook the chicken for 4-5 minutes on each side or until done. Cook time may vary depending on the thickness of your chicken.
  4. Pour the barbecue sauce over the chicken. Sprinkle 1/4 cup cheese over each chicken breast.
  5. Place the pan in the oven for 3-5 minutes or until cheese is melted.
  6. Sprinkle the bacon tomatoes and green onions over the chicken and serve.

This article and recipe adapted from this site

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Easy Berries & Cream Hand Pies

Ingredientsfor 6 hand pies

  • ? cup berry jam (110 g)
  • 8 oz cream cheese softened (325 g)
  • 2 pie crusts
  • 1 egg
  • 1 tablespoon water plus extra for crimping

Preparation

  1. Preheat oven to 400°F (200°C).
  2. Place the pie crust on a cutting board and cut out circle shapes using the top of a coffee cup. Collect scrap pieces and roll out again to stamp out more shapes making 12-14 circles total.
  3. Fill half the circles with a tablespoon of the cream cheese followed by a heaping teaspoon of jam.
  4. Using your finger lightly wet the edges of the cut rounds with water.
  5. Cover the tops with the remaining circles pressing the two dough halves together. Crimp edges with a fork to seal.
  6. In a bowl beat the egg with water. Brush the tops of the pies with the egg wash.
  7. Use a small sharp knife to cut a ventilation hole or slit into the top of the pies.
  8. Arrange the pies on a parchment paper-lined baking sheet.
  9. Bake for 15-20 minutes until golden brown. Allow to cool completely before serving.
  10. Enjoy!

This article and recipes adapted fromt this site

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Stuffed Poblano Peppers

INGREDIENTS

  • 1 teaspoon olive oil for the pan
  • 4 medium poblano peppers (1 lb. total weight w/ refuse 12 oz. cleaned)
  • 1 tablespoon olive oil
  • 2 medium tomatoes diced (10 oz.)
  • 1/2 medium onion diced (4 oz.)
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon coarse kosher salt (not fine salt)
  • 2 cups cooked chicken breast shredded (10 oz.)
  • 1 cup part skim mozzarella shredded (4 oz.)
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup cheddar shredded (2 oz.)

INSTRUCTIONS

  1. Preheat oven to 400 degrees F. Line a large baking sheet with foil and brush it with a little olive oil.
  2. Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit down the side of each pepper. Set aside.
  3. Heat the olive oil in a large deep skillet over medium-high heat. Add the tomatoes onion garlic oregano cumin and salt. Cook stirring often until liquids have evaporated about 7 minutes. Off heat stir in the chicken the mozzarella and the cilantro mixing well.
  4. Divide the filling among the peppers adding it from the top and pressing on it to fill the entire pepper. Place the stuffed peppers on the prepared baking sheet. Bake until the poblanos are soft and charred in places 20-30 minutes (the smell will be amazing!).
  5. Remove the baking sheet from the oven and switch the oven to broil. Top the peppers with the cheddar cheese and broil just until the cheese is melted about 2 minutes. Let rest 5 minutes before serving.

Read Full Recipe —> Click Here

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Best Homemade Churros

Ingredients

  • ? cup All-Purpose Flour (110g)
  • ¼ stick Unsalted Butter (28g)
  • 1 cup Water (250ml)
  • pinch of Salt
  • 2 tsp Sugar
  • 1 Egg
  • Oil for frying

Instructions

  1. Place water butter sugar & a pinch of salt into a medium size sauce pan. Bring to the boil.
  2. Add the flour and mix vigorously until well blended (the dough will come together in a minute or two).
  3. Remove from the stove and let it cool a bit. Once it is not too hot add the egg and work the egg into the dough. Try to do it as fast as possible. At the beginning it might look like the churro dough doesn’t wanna bind but take your time it will.
  4. Pour the oil into a large frying pan and heat it up.
  5. Fill a piping bag fitted with star piping tip with half of the dough (it is easier to handle).
  6. Check if the oil is ready for frying by dropping a tiny piece of the dough in. Once the dough turns nice brown you are ready to pipe the churros in.
  7. Pipe the dough directly into the hot oil (choose any length you like) and cut with a fork (I found fork the best tool for this). Do not pipe too many churros in as they need space for frying. It will take only about 2 minutes for them to get nice golden color and that is a sign they are ready. They should get the color gradually. If you see they are not getting dark evenly reduce the temperature.
  8. Take them out and place them on a paper kitchen towel to get rid of the excess oil.
  9. When they are still warm roll each of them in a sugar mixed with ground cinnamon.
  10. Serve warm with thick hot chocolate or chocolate pudding.

This article and recipe adapted from this site

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The Best Peanut Butter Cookie Dough Break-apart Fudge

INGREDIENTS

  • 1/2 cup maple syrup
  • 1/2 cup natural peanut butter
  • 1 cup oat flour
  • Any extra additions (we used mini chocolate chips)

DIRECTIONS

  1. STEP 1In a saucepan heat the maple syrup (this is an organic option!) on medium-high until it begins to bubble.
  2. STEP 2Remove from heat and whisk in the peanut butter (we love this brand).
  3. STEP 3Pour into a bowl with the oat flour (this is gluten free!). Mix until combined.
  4. STEP 4Let the dough chill completely then add any toppings (If you do not let the dough chill your add-ins could melt!).
  5. STEP 5To form press the chilled dough into a lined loaf pan. Carefully remove the dough (so that it keeps its shape) and flip it over (so the rounded corners face up). Using a knife cut slits into the dough that almost reach the bottom creating 18 pieces that are connected on the bottom. Freeze.
  6. STEP 6Once frozen you will be able to break off a piece every time you need a treat!

This article and recipe adapted from this site

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Butter Chicken

IngredientsMARINADE

  • 1/2 cup plain yoghurt full fat
  • 1 tbsp lemon juice
  • 1 tsp tumeric powder
  • 2 tsp garam masala (Note 1)
  • 1/2 tsp chilli powder or cayenne pepper powder (Note 2)
  • 1 tsp ground cumin
  • 1 tbsp ginger freshly grated
  • 2 cloves garlic crushed
  • 1.5 lb / 750 g chicken thigh fillets cut into bite size pieces

CURRY

  • 2 tbsp (30 g) ghee or butter OR 1 tbsp vegetable oil (Note 3)
  • 1 cup tomato passata (aka tomato puree) (Note 4)
  • 1 cup heavy / thickened cream (Note 5)
  • 1 tbsp sugar
  • 1 1/4 tsp salt

TO SERVE

  • Basmati or other Rice
  • Coriander/cilantro (optional)

Instructions

  1. Optional blitz: for an extra smooth sauce combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this)
  2. Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight or up to 24 hours (minimum 3 hrs).
  3. Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don t pour the Marinade left in the bowl into the fry pan).
  4. Place chicken in the fry pan and cook for around 3 minutes or until the chicken is white all over (it doesn t really brown because of the Marinade).
  5. Sauce: Add the tomato passata cream sugar and salt. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
  6. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.
  7. The Butter Chicken is pictured with my very easy No Yeast Flatbread and no-fry papadums (Note 5)

This Recipe adapted from >>>> Click Here

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Best Recipes Pina Colada Fluff

Ingredients

  • 1 3.4 oz vánillá instánt pudding mix
  • 1 20 oz cán crushed pineápple (do not dráin!)
  • 1 8 oz contáiner Cool Whip (I used lite) – tháwed
  • 1 tsp rum extráct
  • 2 cups miniáture márshmállows
  • 1 cup shredded sweetened coconut
  • ½ cup chopped nuts (your fávorite)

Instructions

  1. Combine pudding mix ánd the entire cán of crushed pineápple in á lárge bowl.
  2. Stir until completely combined.
  3. Fold in Cool Whip rum extráct márshmállows coconut ánd nuts.
  4. Chill until reády to served.

This article and recipe adapted from this site