tag:blogger.com,1999:blog-12206441001474693052024-03-08T03:05:31.834-08:00yanny bakesBest Recipeshttp://www.blogger.com/profile/07233727187574236404noreply@blogger.comBlogger3608125tag:blogger.com,1999:blog-1220644100147469305.post-78356919216384923832024-03-07T02:12:00.000-08:002024-03-07T02:12:33.406-08:00Turkey Avocado Burgers<p> These turkey burgers look beef burgers straight in the face and make them quiver a bit. These are far from the wimpy, dry-as-sandpaper turkey burgers you’ve had before. Instead, they are juicy, spicy from chili powder and cayenne, and fragrant from cumin and chopped shallots. Topped with melted Monterey Jack and lime-scented avocado mash, this is how you make a turkey burger that people will actually want to eat.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBeLgQn22aPmdyab2RxqQR9ucmYyCVjBZ-xmfZWxcAdUe2xmrHXjQtHoMzE8x8_QpWB0n705sgxTWZKyOK9MEA-TJ55xH3JwtcEwtVw1JBvn9kSZWCgShtTSvPUXCkPNklsEiuoK2GcS6uOq8WL7ESjeyErIVM8BI9xkuqGsqLSbmOHxIGw0LdBe988DXl/s1500/Turkey%20Avocado%20Burgers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Turkey Avocado Burgers" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBeLgQn22aPmdyab2RxqQR9ucmYyCVjBZ-xmfZWxcAdUe2xmrHXjQtHoMzE8x8_QpWB0n705sgxTWZKyOK9MEA-TJ55xH3JwtcEwtVw1JBvn9kSZWCgShtTSvPUXCkPNklsEiuoK2GcS6uOq8WL7ESjeyErIVM8BI9xkuqGsqLSbmOHxIGw0LdBe988DXl/w266-h400/Turkey%20Avocado%20Burgers.jpg" title="Turkey Avocado Burgers" width="266" /></a></div><br /><p><br /></p><p><b>INGREDIENTS:</b></p><p></p><ul style="text-align: left;"><li>2/3 cup fresh or panko breadcrumbs</li><li>1/2 cup plain whole-milk Greek yogurt</li><li>1/4 cup minced shallots (from 1 large shallot)</li><li>2 cloves garlic, minced</li><li>1 1/2 teaspoons freshly ground black pepper</li><li>1 teaspoon chili powder</li><li>1/2 teaspoon ground cumin</li><li>3/4 teaspoon kosher salt, divided</li><li>1/8 teaspoon cayenne pepper</li><li>1 pound ground turkey (93% lean/7% fat)</li><li>1 medium avocado, pitted and diced</li><li>1 teaspoon freshly squeezed lime juice</li><li>4 slices Monterey Jack cheese</li><li>4 slices tomato</li><li>4 thin slices red onion</li><li>4 PEPPERIDGE FARM, Hamburger Bun 4 hamburger buns, split</li></ul><p></p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p></p><ol style="text-align: left;"><li>Place the breadcrumbs, yogurt, shallot, garlic, chili powder, cumin, 1/2 teaspoon salt, and cayenne in a large bowl and mix to combine.</li><li>Add the turkey and use your fingers to combine the meat and flavorings until just combined. Divide the mixture into 4 equal portions. Form each into a patty about 1-inch thick and 3 1/2-inches in diameter. Place on a plate or baking sheet. Press your thumb into the center of each patty to create a dimple, which will help keep the burgers from bulging in the center as they cook. Cover with plastic wrap and refrigerate for at least 1 hour.</li><li>Heat an indoor or outdoor grill to medium-high heat. Meanwhile, lightly mash together the avocado, lime juice, and the remaining 1/4 teaspoon of salt in a small bowl.</li><li>Grill the burgers uncovered until cooked through and they reach an internal temperature of 160°F, 3 to 4 minutes on each side. During the last minute of cooking, top each burger with a slice of cheese, cover the grill, and let the cheese melt. Transfer to a clean plate.</li><li>Grill buns until toasted, about 30 seconds per side.</li><li>Place a patty on the bottom of each bun. Top the patties with the mashed avocado, along with a slice of tomato and red onion, and close the bun.</li></ol><p></p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-16582515591424750712024-03-06T01:20:00.000-08:002024-03-07T01:44:19.773-08:00Bacon Avocado Salad Bowls<p> Why are the salads we make ourselves so disappointing? How are they too crisp and too soggy at the same time? It’s a mystery, y’all. We live in a world of crunchy vegetables on top of crunchy lettuce with a dressing that makes our lips pucker and think that this is all there is. Let’s do better. What you need, my friend, is a Tim Riggins salad.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilafX6AEQxidD0N3BKNnmHYfhGYF03ROVH_QfjwjrJtKcWzaah_Usb9AAJn6rJvTrFbHpIoCqvzC7PduvDfh4FMUED8N6JCHuR2nhH4NWKpzp6SfFEy1HHD9GPf5v6Wu5dnxGHJpt9l9j4NBLP8tqdOZb1oGDojxLt3xzYMYaeDuqaWnqlGhUmQYfg0tys/s1500/Bacon%20Avocado%20Salad%20Bowls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bacon Avocado Salad Bowls" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilafX6AEQxidD0N3BKNnmHYfhGYF03ROVH_QfjwjrJtKcWzaah_Usb9AAJn6rJvTrFbHpIoCqvzC7PduvDfh4FMUED8N6JCHuR2nhH4NWKpzp6SfFEy1HHD9GPf5v6Wu5dnxGHJpt9l9j4NBLP8tqdOZb1oGDojxLt3xzYMYaeDuqaWnqlGhUmQYfg0tys/w266-h400/Bacon%20Avocado%20Salad%20Bowls.jpg" title="Bacon Avocado Salad Bowls" width="266" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">INGREDIENTS:</span></b></p><p><b>FOR THE SALAD:</b></p><p></p><ul style="text-align: left;"><li>2 slices thick-cut bacon</li><li>1 large tomato</li><li>1 small red onion</li><li>Extra-virgin olive oil</li><li>Kosher salt</li><li>Freshly ground black pepper</li><li>5 cups arugula, coarsely chopped if large (about 5 ounces)</li><li>1 (15-ounce) can black beans, drained and rinsed</li><li>1 1/2 cups fresh or frozen corn kernels</li><li>1/4 cup fresh cilantro</li><li>2 medium avocados</li><li>4 large eggs</li></ul><p></p><p><b>FOR THE DRESSING:</b></p><p></p><ul style="text-align: left;"><li>1 1/2 tablespoons mayonnaise or whole-milk plain yogurt</li><li>1 tablespoon Champagne or white wine vinegar</li><li>1 teaspoon Dijon or grainy mustard</li><li>Pinch kosher salt</li><li>Pinch granulated sugar</li><li>Freshly ground black pepper</li></ul><p></p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p></p><ol style="text-align: left;"><li>Place the bacon in a medium nonstick frying pan and cook over medium heat until browned and crisp. Meanwhile, prepare the other ingredients and dressing.</li><li>Dice the tomato and place in a large bowl. Thinly slice the red onion and add to the bowl. Drizzle with olive oil, season with salt and pepper, and toss to combine. Wash and dry the arugula. Place all the dressing ingredients in a small bowl and whisk to combine; set aside.</li><li>Place the bacon on a paper towel-lined plate. Drain off all but 1 to 2 teaspoons of the bacon fat from the pan. Increase the heat to high and add the beans and corn. Season with just a pinch of salt (the bacon fat will cover that ground well), give the pan a quick toss, and cook until warmed through and browned in spots, about 2 minutes. Meanwhile, chop the cilantro and dice the avocados.</li><li>Transfer the corn and bean mixture to the bowl of tomatoes and onions; set aside. Fry the eggs in the now-empty pan.</li><li>Crumble the bacon into the salad bowl and add the arugula. Drizzle with the dressing and gently toss to combine. Once everything is nicely coated, taste to make sure you have enough salt. If the salad doesn’t pop, add a good pinch. Add the avocado and cilantro and toss just once or twice to keep the avocado pretty and the cilantro from getting caught in a salad dressing vortex. Divide the salad among 4 bowls and top each with a fried egg.</li></ol><p></p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-4571091063287419072024-03-05T02:55:00.000-08:002024-03-05T02:55:49.712-08:00Farmers Market Veggie Quesadilla<p> Vegetarian Quesadillas filled with farmer’s market veggies like bell peppers, zucchini, sweet potato, greens, black beans and melty cheese (optional) seasoned with savory Mexican spices. Serve this with Pico de Gallo and spicy sour cream! Vegan-adaptable and Gluten-free adaptable!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_RhWCyV_DfsMfE8w99pmERyjRvJPt8vGJA4i83U0oAFe3khbeMNPdHweew2y4r3Pv8HYTTmx2TPNcPCMg8FhAVMz8F8v0l4I9keuy9tOeKCJfoE3ktHgjYP5_VlcfOS6t1SfvEFgyEIh4KKT8YeYMr2oBHIPtMO0a2I6b5uKdobmmNuJM4VTQx5SKaaT/s1500/Farmers%20Market%20Veggie%20Quesadilla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Farmers Market Veggie Quesadilla" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_RhWCyV_DfsMfE8w99pmERyjRvJPt8vGJA4i83U0oAFe3khbeMNPdHweew2y4r3Pv8HYTTmx2TPNcPCMg8FhAVMz8F8v0l4I9keuy9tOeKCJfoE3ktHgjYP5_VlcfOS6t1SfvEFgyEIh4KKT8YeYMr2oBHIPtMO0a2I6b5uKdobmmNuJM4VTQx5SKaaT/w266-h400/Farmers%20Market%20Veggie%20Quesadilla.jpg" title="Farmers Market Veggie Quesadilla" width="266" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">INGREDIENTS:</span></b></p><p><b>Quesadilla Filling:</b></p><p></p><ul style="text-align: left;"><li>2 tablespoons olive oil</li><li>1/2 an onion, diced (1 cup)</li><li>4 garlic cloves, rough chopped</li><li>4 cups finely chopped veggies: bell pepper, zucchini, summer squash, mushrooms, broccoli, sweet potato, corn, etc. ( Chop the veggies small, so they cook faster!)</li><li>1/2 teaspoon salt</li><li>1 teaspoon dried oregano</li><li>1 teaspoon cumin</li><li>1 teaspoon coriander</li><li>1 teaspoon chili powder</li><li>1–2 cups chopped greens- beet greens, turnip greens, spinach, chard, etc.</li><li>1 cup black beans (cooked or canned)</li><li>2 tablespoons water</li><li>1/4 cup cilantro, chopped- optional</li><li>1 teaspoon lime zest- optional</li><li>4 x 10-12 inch tortillas (I used sundried tomato tortillas)</li><li>6 ounces shredded cheese- Oaxacan string cheese, mozzarella, pepper jack, etc. (or sub vegan cheese)</li></ul><p></p><p><b>Spicy Sour Cream:</b></p><p></p><ul style="text-align: left;"><li>1/4 cup sour cream (or yogurt)</li><li>2–3 tablespoons hot sauce (fermented hot sauce is great here)</li></ul><p></p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p></p><ol style="text-align: left;"><li>Preheat the oven to 400F (or preheat grill to medium)</li><li>Make the Veggie Filling: Heat oil in an extra-large skillet over medium-high heat. Add the onion and garlic, saute 3-4 minutes until fragrant. Lower heat to medium, and add the chopped veggies and salt. Stir occasionally until the veggies soften (check) and release their liquid, about 10 minutes (lower heat if need be). Add the oregano, cumin, coriander, chili powder and give a good stir. Add the chopped greens and black beans and a couple of tablespoons of water, and stir until the greens wilt 1-2 minutes. Turn heat off. Stir in optional cilantro and lime zest.</li><li>Assemble the Quesadillas: Scatter 1/2 cup cheese over the whole tortilla. Add one cup of veggie filling over half of the tortilla. Fold the Tortilla in half so the filling is encased with cheese (see photo). Brush the outer side of the tortilla with oil, and place in a hot oven for 15 minutes. You can place the greased quesadilla directly on the oven grates, or on a parchment-lined sheet pan, flipping halfway through. Bake until tortilla is crispy and cheese is melty.</li><li>Cut each into 4 pieces and serve with the Spicy Sour Cream and Pico De Gallo</li><li>To make the spicy sour cream- simply mix a few tablespoons of hot sauce with the sour cream in a little bowl.</li></ol><p></p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-39292521344513461672024-03-05T02:36:00.000-08:002024-03-05T02:36:20.674-08:00GREEK FLATBREAD PIZZA<p> This Greek Flatbread pizza is the perfect quick and easy vegetarian dinner for a busy weeknight! My 5 Minute Flatbread crust creates a crispy, crunchy base that is topped with homemade spinach pesto, mozzarella, feta, artichoke hearts, red onion, grape tomatoes, and black olives.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WYdgoAMvcNmfWVzCe3ciPSYPO_SLnyvtpY_3SbPLEwdyj8ru11rEeZBh2WOiUdKUTG9h7Sdo2MV-LKQRwOOwUTrcgnJKP4paYjJE4El4O8NhCWwoE0dk8Oo8Bu_AjyOKwGQC-P7cU1jLZOmbM_zOkey4nKsdBeY4rZaRgIGYGp-Faok1oTAV6gw-1h9b/s1500/GREEK%20FLATBREAD%20PIZZA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="GREEK FLATBREAD PIZZA" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WYdgoAMvcNmfWVzCe3ciPSYPO_SLnyvtpY_3SbPLEwdyj8ru11rEeZBh2WOiUdKUTG9h7Sdo2MV-LKQRwOOwUTrcgnJKP4paYjJE4El4O8NhCWwoE0dk8Oo8Bu_AjyOKwGQC-P7cU1jLZOmbM_zOkey4nKsdBeY4rZaRgIGYGp-Faok1oTAV6gw-1h9b/w266-h400/GREEK%20FLATBREAD%20PIZZA.jpg" title="GREEK FLATBREAD PIZZA" width="266" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">INGREDIENTS:</span></b></p><p></p><ul style="text-align: left;"><li>2 flatbread crusts (homemade or storebought)</li><li>2 tablespoons olive oil</li><li>½ cup spinach pesto</li><li>8 oz. shredded mozzarella</li><li>1 cup halved grape tomatoes</li><li>½ cup thinly sliced red onion</li><li>2.25 oz. can sliced black olives</li><li>1 cup quartered artichoke hearts</li><li>½ cup crumbled feta</li><li>1 teaspoon dried oregano</li><li>Kosher salt</li></ul><p></p><p><b>Garnish:</b></p><p></p><ul style="text-align: left;"><li>fresh chopped parsley</li><li>fresh arugula leaves</li></ul><p></p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p></p><ol style="text-align: left;"><li>Preheat oven to 500 degrees.</li><li>Make my quick and easy flatbread recipe and par-bake as instructed. Or purchase two store-bought flatbread crusts.</li><li>Brush both crusts with olive oil.</li><li>Divide pesto evenly between the crusts, spreading it in an even layer.</li><li>Divide shredded cheese between the two crusts.</li><li>Add tomatoes, onion, black olives, artichoke hearts, feta, and oregano along with a pinch of Kosher salt.</li><li>Bake for 5-10 minutes or until the veggies are tender and the cheese is melted.</li><li>Garnish with fresh chopped parsley and arugula and enjoy!</li></ol><p></p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-26217008451781861722024-03-05T02:00:00.000-08:002024-03-05T02:00:14.621-08:00MEDITERRANEAN SALMON BOWL<p> Mediterranean salmon bowl - a healthy easy dinner recipe that is full of flavor, super satisfying and ready in around 30 minutes. To make this low-carb / keto use this low-carb hummus instead of regular hummus.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO7gHLYrU6uKSPapwjJzMp7K-WfFflup5EvmxF1SBrkbXdeH3s3ekWVaXSG1nx9YtXPaQ5AJbz2lwsYKOlXJoDqhRnZKprWRhx98jzKG4xm_hejMZmx_RKPgSjj8mDtmRaTLHX-gvR3Stmsv66d0sg9KSjwgfH_ww62A7Gfmz66Ll-nRZDc6LHyw7cplJc/s1500/MEDITERRANEAN%20SALMON%20BOWL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="MEDITERRANEAN SALMON BOWL" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO7gHLYrU6uKSPapwjJzMp7K-WfFflup5EvmxF1SBrkbXdeH3s3ekWVaXSG1nx9YtXPaQ5AJbz2lwsYKOlXJoDqhRnZKprWRhx98jzKG4xm_hejMZmx_RKPgSjj8mDtmRaTLHX-gvR3Stmsv66d0sg9KSjwgfH_ww62A7Gfmz66Ll-nRZDc6LHyw7cplJc/w266-h400/MEDITERRANEAN%20SALMON%20BOWL.jpg" title="MEDITERRANEAN SALMON BOWL" width="266" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">INGREDIENTS:</span></b></p><p></p><ul style="text-align: left;"><li>8oz/ 250g salmon filet</li><li>1 tsp basil, dry</li><li>1/2 tsp crushed red pepper</li><li>2 garlic cloves, minced</li><li>1 cup broccoli florets</li><li>2 Tbsp olive oil</li></ul><p></p><p><b>SALAD</b></p><p></p><ul style="text-align: left;"><li>1 cup lettuce, chopped</li><li>2/3 cup purple cabbage, chopped</li><li>handful basil leaves</li><li>1/4 cup feta cheese, crumbled</li><li>1 Tbsp lemon juice</li><li>10 olives, pitted</li><li>2 tbsp hummus or</li><li>low carb hummus</li></ul><p></p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p></p><ol style="text-align: left;"><li>Rub the salmon with the dried basil, crushed red pepper flakes, and 1 clove garlic. Let it sit like that for a few minutes while you're making the broccoli and the salad.</li><li>For the salad chop the cabbage and massage it in a bowl with the lemon juice. Then add the lettuce, basil, olive oil, feta cheese and 1 clove of minced garlic. Mix everything well together and add salt and pepper if needed. I didn't need to do it, because the feta was very salty. You can also make the hummus, if you haven't made or bought any.</li><li>For the broccoli, I chopped the florets and stirred them for 2 minutes in a non-stick pan with 1 Tbsp olive oil. Then I turned off the heat and covered with a lid for a few minutes.</li><li>After that, I took out the broccoli and added the salmon to the same pan, because I don't want to wash 3 pans for one meal. I cooked it at medium/medium high and covered with a lid, flipping half-way through. Now, you can use whole salmon filets, I had cut mine into a few chunks as you can see in the pictures. After 6-7 minutes the salmon is ready and you can start arranging the bowl.</li><li>At the bottom, we put the salad, then add the olives, hummus, broccoli and in the middle the salmon. Add salt and pepper to taste and enjoy. This recipe makes 2 servings.</li></ol><p></p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-80138266044777527332024-03-04T03:45:00.000-08:002024-03-04T03:45:53.955-08:00Chicken, Sausage and Wild Rice Casserole<p> This easy recipe features juicy and tender chicken, spicy pork sausage, earthy mushrooms, and a rich, nutty long grain and wild rice blend. Combine that with cream of mushroom soup and a flavorful chive and onion cream cheese spread for just the right amount of creamy deliciousness, and you have a winner!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIGWgKgBUDV5r4xJY_zAIKaByatSzdpZdhpMriqoOSSOpAcLuOelJkzdju3_97Uvzfom9fJLsIradVAbrvpsScTK6hk3yfFstimc8LGtsZjjTioTmZRP5bG6ozEuyQVgrxCK827SqXxp7LDNfctquO_UDguE2-c9-XX6iuuxXd0cXAPVm2uFi5J1CEPeIs/s1500/Chicken,%20Sausage%20and%20Wild%20Rice%20Casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken, Sausage and Wild Rice Casserole" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIGWgKgBUDV5r4xJY_zAIKaByatSzdpZdhpMriqoOSSOpAcLuOelJkzdju3_97Uvzfom9fJLsIradVAbrvpsScTK6hk3yfFstimc8LGtsZjjTioTmZRP5bG6ozEuyQVgrxCK827SqXxp7LDNfctquO_UDguE2-c9-XX6iuuxXd0cXAPVm2uFi5J1CEPeIs/w266-h400/Chicken,%20Sausage%20and%20Wild%20Rice%20Casserole.jpg" title="Chicken, Sausage and Wild Rice Casserole" width="266" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">INGREDIENTS:</span></b></p><p></p><ul style="text-align: left;"><li> 1 rotisserie chicken</li><li>6 ounces long grain and wild rice original recipe, not instant*</li><li>1 pound ground pork sausage hot or regular roll (I used Jimmy Dean's)</li><li>1 onion peeled and chopped</li><li>8 ounces sliced mushrooms</li><li>2 cans cream of mushroom soup</li><li>8 ounces chive and onion cream cheese spread</li><li>1 cup grated sharp cheddar cheese</li><li>½ cup panko or regular bread crumbs</li><li>1 tablespoon chopped parsley Optional: for garnish</li></ul><p></p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p></p><ol style="text-align: left;"><li>Preheat the oven to 350 °F degrees.</li><li>Remove the skin and bones from the rotisserie chicken and cut the meat into small bite-size pieces. Set aside.</li><li>Cook the long grain and wild rice blend according to the directions on the package.</li><li>While the rice is cooking, pan fry the sausage in an extra-large skillet or Dutch oven over medium heat for six to eight minutes or until it is mostly browned. Break up large pieces with a meat chopper or potato masher and drain any fat. </li><li>Add the onion and mushrooms and cook for five to seven minutes more or until the sausage is thoroughly cooked and the onion and the mushrooms are tender.</li><li>Add the chicken, rice, cream cheese spread, and soup and mix thoroughly.</li><li>Pour the mixture into a 9×13 casserole dish sprayed with non-stick cooking spray. Sprinkle the cheese and panko evenly on top.</li><li>Bake the casserole for 45 minutes. Optional, garnish with parsley. Serve immediately.</li><li>Bake the casserole uncovered for 45 minutes. Optional, garnish with parsley. Serve immediately.</li></ol><p></p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-52636752330664485762024-03-04T03:09:00.000-08:002024-03-04T03:09:12.779-08:00Easy Chicken Crepes with Mushrooms<p>Make-ahead, savory Chicken Crepes with Mushrooms are perfect for a romantic date night dinner, an elegant brunch, or a dinner party main dish. These chicken and mushroom crepes with mornay sauce are easy to prepare and will impress even the most discerning guests. </p><p>This easy recipe features light as a cloud crepes wrapped around a filling of tender and juicy chicken and earthy mushrooms enveloped in a creamy, rich mornay sauce full of sweet, nutty swiss and parmesan cheeses.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWzgMF6d4UL5nVVkT2-NIZO6cWBfJz7LRT4I_as-7apyITEL1cNEyLKfMjH0vJSoxGOonZvUzf6urTf-rN23XN4hhxjFQ4qZr39fcWm8Hur0PMT3IHdAZH9llassOpqxkK4XCfcKpvEZ0J4x2jRZ6pIQ4iVEBbF285p0G3mOAch14PUAA2t00qj-l5EWZb/s1500/Easy%20Chicken%20Crepes%20with%20Mushrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy Chicken Crepes with Mushrooms" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWzgMF6d4UL5nVVkT2-NIZO6cWBfJz7LRT4I_as-7apyITEL1cNEyLKfMjH0vJSoxGOonZvUzf6urTf-rN23XN4hhxjFQ4qZr39fcWm8Hur0PMT3IHdAZH9llassOpqxkK4XCfcKpvEZ0J4x2jRZ6pIQ4iVEBbF285p0G3mOAch14PUAA2t00qj-l5EWZb/w266-h400/Easy%20Chicken%20Crepes%20with%20Mushrooms.jpg" title="Easy Chicken Crepes with Mushrooms" width="266" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">INGREDIENTS:</span></b></p><p><b>Chicken and Mushroom Filling Ingredients:</b></p><p></p><ul style="text-align: left;"><li>2 tablespoons unsalted butter</li><li>1 medium onion minced</li><li>12 ounces sliced mushrooms</li><li>½ teaspoon kosher salt</li><li>1 rotisserie chicken bones and skins removed, and meat chopped (about 3 cups)</li></ul><p></p><p><b>Sauce Ingredients:</b></p><p></p><ul style="text-align: left;"><li>4 tablespoons unsalted butter</li><li>4 tablespoons all-purpose flour</li><li>2 cups milk whole or 2% milk</li><li>¼ teaspoon ground black pepper</li><li>4 ounces shredded Swiss cheese plus additional for topping</li><li>⅓ cup grated Parmesan cheese</li><li>¾ cup half and half</li><li>2 tablespoons dry sherry optional</li></ul><p></p><p><b>Topping Ingredients:</b></p><p></p><ul style="text-align: left;"><li>2 tablespoons chopped fresh parsley</li><li>2 tablespoons unsalted butter melted</li><li>½ cup panko bread crumbs</li><li>Crepes</li></ul><p></p><p>8 crepes purchased</p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p><b>Chicken and Mushroom Filling Directions:</b></p><p></p><ol style="text-align: left;"><li>Preheat the oven to 350 degrees F.</li><li>Melt butter in a large skillet over medium heat. Add onions and cook for about five minutes or until they are translucent. Add the mushrooms and cook for seven to ten minutes, or until they are cooked. Stir in the chicken and salt and set aside.</li></ol><p></p><p><b>Sauce Directions:</b></p><p></p><ol style="text-align: left;"><li>Melt four tablespoons of butter in a medium-size saucepan over medium heat. Add the flour and stir until smooth. Let cook for two to three minutes. Whisk in the milk slowly until well incorporated and smooth. Cook until it starts to boil and thicken.</li><li>Add pepper and slowly add the Swiss and parmesan cheeses. Heat and stir until the cheese melts and the mixture is smooth. Add the sherry (if using) and stir. Remove one cup of the sauce and add to the chicken and mushroom mixture. Mix well.</li><li>Add the half-and-half to the remaining sauce and stir until well combined. Set aside.</li></ol><p></p><p><b>Topping Directions:</b></p><p></p><ol style="text-align: left;"><li>Add the melted butter, parsley, panko, and remaining Swiss cheese to a small bowl and mix well. Set aside.</li></ol><p></p><p><b>Crepe assembly:</b></p><p></p><ol style="text-align: left;"><li>Place ½ cup of the chicken and mushroom mixture in the middle of each crepe and gently roll up like a cigar. Place the filled crepe, seam side down, in a 9×13 baking dish sprayed with non-stick cooking spray. Repeat with the rest of the filling and crepes.</li><li>Pour the remaining sauce evenly over the crepes and sprinkle the topping evenly over the top.</li><li>Bake in a 350-degree oven for 20-30 minutes or until the topping is brown and crusty and the cheese has melted.</li></ol><p></p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-32025430806726637722024-03-04T02:14:00.000-08:002024-03-04T02:14:28.919-08:00Chicken Marsala Pasta with Mushrooms Recipe<p> Yes, my easy Chicken Marsala Pasta is chock full of tender, juicy chicken, melty cheeses, hearty pasta, and earthy mushrooms. But it’s the creamy Marsala wine sauce that elevates this tasty casserole from ordinary to extraordinary.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-m8apUSgby26QxeIPqsOUCzjzxNBBJmDUjuJvFNCC8f7ZFfh-D271SX4LrOspOF8SX03eOMaKSk7vItH5gp6sFW6iJZOBFRjhb4d_ourlwGSn4KKLH0SsGQdOSCK87jK50Z_w7jCIFkILIYtLx8pLH6d723d1tDf9kXunJAeifsjBVn-X2a368Mt73BR/s1500/Chicken%20Marsala%20Pasta%20with%20Mushrooms%20Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken Marsala Pasta with Mushrooms Recipe" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-m8apUSgby26QxeIPqsOUCzjzxNBBJmDUjuJvFNCC8f7ZFfh-D271SX4LrOspOF8SX03eOMaKSk7vItH5gp6sFW6iJZOBFRjhb4d_ourlwGSn4KKLH0SsGQdOSCK87jK50Z_w7jCIFkILIYtLx8pLH6d723d1tDf9kXunJAeifsjBVn-X2a368Mt73BR/w266-h400/Chicken%20Marsala%20Pasta%20with%20Mushrooms%20Recipe.jpg" title="Chicken Marsala Pasta with Mushrooms Recipe" width="266" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">INGREDIENTS:</span></b></p><p></p><ul style="text-align: left;"><li>2 cups cooked cubed chicken two cups is about one pound</li><li>8 ounces ziti cooked according to package directions to the al dente stage, drained</li><li>1 tablespoon olive oil</li><li>16 ounces sliced mushrooms baby bella or white button</li><li>1 teaspoon kosher salt</li><li>½ teaspoon ground black pepper</li><li>¼ cup Marsala wine</li><li>3 tablespoons unsalted butter</li><li>3 tablespoons all-purpose flour</li><li>1 ½ cups chicken stock</li><li>1 cup shredded parmesan cheese divided</li><li>8 oz mozzarella cheese cut into small cubes</li><li>3 tablespoons flat-leaf parsley chopped</li></ul><p></p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p></p><ol style="text-align: left;"><li>Preheat the oven to 350 degrees F.</li><li>Cook pasta according to package directions. Drain and set aside.</li><li>In a large skillet over medium heat, heat the oil, and when it's hot, add the mushrooms. Cook the mushrooms for six to seven minutes or until they are tender and lightly browned.</li><li>Add the salt and pepper and continue cooking until any liquid evaporates. Next, add the Marsala, and continue cooking until all of the liquid has evaporated. (This usually takes around two to three minutes.)</li><li>Add in the butter and stir until melted. Add the flour and stir, and cook for one to two minutes, just until it starts to turn light brown. Slowly add the chicken stock, constantly stirring while scraping the bottom of the pan as you add the stock. Reduce the heat to a simmer and stir until the sauce thickens, which will take another minute or two.</li><li>Add the drained pasta to the sauce and mix thoroughly. Then stir in three-quarters of a cup of the Parmesan cheese, thee cubed mozzarella, fresh parsley, and cooked chicken. Mix well to combine all ingredients.</li><li>Spray a 7×11 inch, oven-safe casserole dish with non-stick cooking spray and add the mixture. Top with the remaining parmesan cheese. Bake 25-30 minutes at 350 degrees F. or until the topping is lightly browned and the parmesan cheese has melted.</li><li>Serve immediately.</li></ol><p></p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-12924694484019676242024-03-01T02:47:00.000-08:002024-03-01T02:47:47.289-08:00Mexican Lasagna<p> Easy, cheesy Mexican lasagna is made with a seasoned beef mixture that’s layered between corn tortillas and a blend of jack and cheddar cheese then baked until bubbly in a casserole dish. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Ln7k6hlNqgcSyqFRzSWpnvlRfFi_vu-Vg6YqLc60nmAcz-Wn6U0pnzhWXAwDnQjl3gvXt5MqLuVYI2TO_M3Sk8SJuFTyZMdQ0p9iaXq6INR-DadV6l_Cj4jo6EmwZnD2JLaWBTRGpwsDsqWW3o-dN_uDM493C7adaSWNR_K8bPrxn8DdkgntMcWz0_Yl/s1500/Mexican%20Lasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mexican Lasagna" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Ln7k6hlNqgcSyqFRzSWpnvlRfFi_vu-Vg6YqLc60nmAcz-Wn6U0pnzhWXAwDnQjl3gvXt5MqLuVYI2TO_M3Sk8SJuFTyZMdQ0p9iaXq6INR-DadV6l_Cj4jo6EmwZnD2JLaWBTRGpwsDsqWW3o-dN_uDM493C7adaSWNR_K8bPrxn8DdkgntMcWz0_Yl/w266-h400/Mexican%20Lasagna.jpg" title="Mexican Lasagna" width="266" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">INGREDIENTS:</span></b></p><p></p><ul style="text-align: left;"><li>1 pound ground beef</li><li>1 medium yellow onion diced</li><li>2 teaspoons minced garlic 2 cloves</li><li>1/4 cup taco seasoning 2 packets</li><li>1/2 cup water</li><li>14.5 ounce fire roasted diced tomatoes do not drain</li><li>4 ounce green chiles 1 can</li><li>15 ounce black beans 1 can, drained and rinsed</li><li>18 corn tortillas</li><li>6 cups shredded cheese jack and cheddar</li><li>1 medium tomato 1-2 tomatoes diced for garnish</li><li>1 bunch green onions sliced for garnish</li><li>sour cream for serving</li></ul><p></p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p></p><ol style="text-align: left;"><li>Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 casserole dish with non-stick cooking spray and set aside.</li><li>Cook ground beef and onion in a large skillet over medium heat until the meat is browned and the onions softens.</li><li>Add minced garlic to the skillet and saute for 1-2 minutes longer.</li><li>Add taco seasoning and water and stir over medium heat until well combined.</li><li>Stir the tomatoes (juices included), green chiles, and black beans into the meat mixture and heat through.</li><li>Line the prepared baking dish with 6 corn tortillas, overlapping slightly to cover the bottom of the casserole dish.</li><li>Spread 1⁄3 of the meat mixture over the tortillas. Sprinkle 2 cups of the cheese over the meat mixture.</li><li>Continue layering corn tortillas, meat mixture, and cheese to form three layers total.</li><li>Cover with aluminum foil and bake for 30-40 minutes until casserole is bubbly and the cheese is fully melted.</li><li>Garnish with diced tomatoes and green onion. Let the casserole sit for 10 minutes for easy slicing and serving.</li><li>Serve with sour cream.</li></ol><p></p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-91052052867733639612024-02-28T03:47:00.000-08:002024-02-28T03:47:41.345-08:00CRACK CHICKEN CASSEROLE<p> This crack chicken casserole is super creamy and cheesy, flavored with ranch and loaded with big chunks of chicken and bacon. Best EVER!</p><p>Creamy, cheesy, and so full of flavor that you’ll forget it’s a weeknight—this crack chicken casserole is sure to be one of your new fall favorites. Throw it together and throw it in the oven! Dinner will be ready before you know it—and everyone is gonna love this dish</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSefuW3PDsULCcPs6I58EzkXWgV_dRN1MC2loV8hbjsqgfznVBrPBCareIRhnwAo3uneEatsjfkWm834TA20QEC7ZLN5648flgQE-wxes0b-Rp9sTqV5vPOEablWxJOkqZMgZ_5XsGYI_YNKMu4ylcp0gc3upLtWBIrfxazlAegUnlmDxWlwOqVD561sq6/s1500/CRACK%20CHICKEN%20CASSEROLE%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="CRACK CHICKEN CASSEROLE" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSefuW3PDsULCcPs6I58EzkXWgV_dRN1MC2loV8hbjsqgfznVBrPBCareIRhnwAo3uneEatsjfkWm834TA20QEC7ZLN5648flgQE-wxes0b-Rp9sTqV5vPOEablWxJOkqZMgZ_5XsGYI_YNKMu4ylcp0gc3upLtWBIrfxazlAegUnlmDxWlwOqVD561sq6/w266-h400/CRACK%20CHICKEN%20CASSEROLE%20(1).jpg" title="CRACK CHICKEN CASSEROLE" width="266" /></a></div><br /><p><br /></p><p><span style="font-size: medium;"><b>INGREDIENTS:</b></span></p><p></p><ul style="text-align: left;"><li>12 ounces mini penne pasta or elbows</li><li>2 tablespoons butter</li><li>1 small onion, chopped</li><li>8 ounces cream cheese, softened</li><li>2 (10.75 ounces) cans condensed cream of chicken soup</li><li>2 cups sour cream</li><li>1 cup milk</li><li>1 (1 oz) packet dry ranch dressing mix</li><li>1 teaspoon salt</li><li>1/2 teaspoon black pepper</li><li>4 cups chicken, cooked and cut into bite-sized cubes</li><li>4 cups cheddar cheese, ~divided shredded</li><li>1 3/4 cup cooked bacon~divided crumbled or chopped</li><li>3/4 cup green onion, sliced</li></ul><p></p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p></p><ol style="text-align: left;"><li>Preheat the oven to 350 °F (177 °C).</li><li>Cook pasta (12 ounces) according to package directions just until al dente. Drain and set aside.</li><li>While the pasta cooks, make sauce:</li><li>In a skillet, melt butter (2 tablespoons) then saute onion (1) until soft. Remove from heat and cool slightly.</li><li>In a large bowl, using a handheld mixer, combine softened cream cheese (8 ounces), condensed cream of chicken soup (2 cans), sour cream (2 cups), 1 cup of milk, 1 packet of ranch dressing mix, salt (1 teaspoon), and black pepper (1/2 teaspoon).</li><li>Using a large rubber spatula or spoon, fold in the cooked pasta, cooked onion, chicken (4 cups), 2 cups of cheddar cheese, and 1 cup of cooked bacon.</li><li>Pour into the prepared baking dish and spread evenly. Cover with foil and cook in preheated oven for 45 minutes.</li><li>Remove from oven, remove and discard the foil, sprinkle with remaining 2 cups cheddar and 3/4 cups remaining bacon, and return to oven. Continue to cook until casserole is heated through and bubbly and cheese are melted about 10-15 minutes. Remove from oven. Let cool for 10 minutes. Sprinkle with 3/4 cup green onions and serve.</li></ol><p></p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-47773830116794526092024-02-28T02:59:00.000-08:002024-02-28T02:59:55.996-08:00Caramelized Onions for Burgers<p>This post may contain paid links. If you make a purchase through links on our site, we may earn a commission</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Axp6zk2vLX5ZPLj3yfbJWGGohGfSOsyFApe7-z3vA7LYAEfJDgXShZMJ0H8TtVnfch4F-Et_3uc8djGoF0bblL8cBcDuCPptrPyb4lw_z4kZc_wb6oUX5XfmBMQ_3AorJu-yPjh1ejMGxvBQ6Lx6KEfOMFViZRxH42b5r_ulBng4N9oDXLMjRFU-HC6l/s1500/Caramelized%20Onions%20for%20Burgers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Caramelized Onions for Burgers" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Axp6zk2vLX5ZPLj3yfbJWGGohGfSOsyFApe7-z3vA7LYAEfJDgXShZMJ0H8TtVnfch4F-Et_3uc8djGoF0bblL8cBcDuCPptrPyb4lw_z4kZc_wb6oUX5XfmBMQ_3AorJu-yPjh1ejMGxvBQ6Lx6KEfOMFViZRxH42b5r_ulBng4N9oDXLMjRFU-HC6l/w266-h400/Caramelized%20Onions%20for%20Burgers.jpg" title="Caramelized Onions for Burgers" width="266" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">INGREDIENTS:</span></b></p><p></p><ul style="text-align: left;"><li>2 Tablespoons unsalted butter</li><li>1 red onion cut into thin slices</li><li>2 Tablespoons brown sugar</li><li>3 Tablespoons balsamic vinegar</li><li>1 teaspoon soy sauce</li><li>salt to taste</li><li>pepper to taste</li></ul><p></p><p>See our Beef Temperature Chart for helpful tips on cooking any cut of beef!</p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p></p><ol style="text-align: left;"><li>Melt butter in a skillet over medium-high heat. Add sliced red onions to the pan. Allow them to sit until they begin to brown.</li><li>2 Tablespoons unsalted butter,1 red onion</li><li>red onions added to a skillet with butter</li><li>Add in brown sugar, balsamic vinegar, soy sauce, and salt and pepper when the onions just begin to brown.</li><li>2 Tablespoons brown sugar,3 Tablespoons balsamic vinegar,1 teaspoon soy sauce,salt to taste,pepper to taste</li><li>adding ingredients for caramelized onions to onions and butter in a skillet</li><li>Stir and continue to cook until browned and soft, about 15-17 minutes. Your caramelized onions are ready!</li><li>caramelized onions in a skillet with a wooden spoon</li></ol><p></p><p><b>NOTE</b></p><p>If you don't have balsamic vinegar, then red wine vinegar, whiskey, or vermouth can be used instead.</p><p>Sweet yellow or white onions can be used instead of red onions, if you prefer.</p><p>Onions shrink when caramelized, so if you're serving a large group, you may want to make more and freeze any leftovers you don't need right away. Just allow them to cool, then freeze for up to 3 months in freezer-safe bags or a container. </p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-16873615202562379092024-02-28T02:21:00.000-08:002024-02-28T02:25:58.054-08:00Caramelized Onions<p> Caramelized onions add a whole lot of flavor with very few ingredients and even less effort, so long as you know the secrets. Here's how to caramelize onions.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPtafiVxkzkw_Mk0EhLR3GC5DwOcq32ECwJILWeSSCESziVsvmX0x9_WMg4MBCorB4c9bKcSlJ4H5vhyphenhyphenFUPDI_j7EtentYVF_dVw2Z0k_n5RJ1ppLlGToKnJBhSAi218OE40IH2m8A1G6auV09sDuYjjSclHTcq_reDRiolCXN3dhI7aO7H5MJVCg90CM2/s1500/Caramelized%20Onions.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Caramelized Onions" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPtafiVxkzkw_Mk0EhLR3GC5DwOcq32ECwJILWeSSCESziVsvmX0x9_WMg4MBCorB4c9bKcSlJ4H5vhyphenhyphenFUPDI_j7EtentYVF_dVw2Z0k_n5RJ1ppLlGToKnJBhSAi218OE40IH2m8A1G6auV09sDuYjjSclHTcq_reDRiolCXN3dhI7aO7H5MJVCg90CM2/w266-h400/Caramelized%20Onions.jpg" title="Caramelized Onions" width="266" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">INGREDIENTS:</span></b></p><p></p><ul style="text-align: left;"><li>2 tablespoons butter</li><li>1 tablespoon canola oil</li><li>3 large yellow onions , peeled, halved and thinly sliced</li><li>1 teaspoon kosher salt</li><li>3 sprigs fresh thyme (leaves only)</li><li>1 tablespoon white balsamic vinegar (optional)</li></ul><p></p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p></p><ol style="text-align: left;"><li>Melt the butter with the canola oil in a large cast iron or heavy bottomed skillet over medium high heat.</li><li>Add the onions and sprinkle with the kosher salt and fresh thyme leaves. Cook the onions for 5 minutes or until they start to soften, stirring so they don't crisp or brown in spots.</li><li>Reduce the heat to medium-low, cover with a lid, and continue to cook, stirring the onions every 10-15 minutes or so. The onions will reduce and become more golden and jammy as they cook, giving off a rich nutty aroma. If the onions look like they're beginning to burn or crisp, stir in a splash of water or broth and scrape the caramelized fond from the bottom of the pan for the onions to absorb. Add the vinegar if desired in the last 10 minutes of cooking.</li><li>Continue to cook up to 1 hour or so for a deep, rich caramelized flavor. Serve immediately or refrigerate for up to one week.</li></ol><p></p><p><b>NOTE</b></p><p>Caramelized onions take time for the flavor to develop but not a whole lot of hand-holding. Allow the onions to cook undisturbed in between stirring times for the caramelization to happen naturally.</p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-20666706139998473872024-02-27T03:16:00.000-08:002024-02-27T03:16:50.044-08:00Chicken Marsala<p> Chicken Marsala is a creamy, delicious chicken dish, made with lightly coated, tender chicken breasts, cooked in a flavorful, creamy mushroom, garlic, and Marsala wine sauce.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuwIFdl67dd9nVu00PNrhoqt-oDjm9pDqQKfcBDkC3lSwW4y_cTJSSINaZToIRDYfRqRQQ4fXxEH3YW6YKrobevV1FoXYOyBbOaFN7MaB0w2gXh0r5HZPT7h4MvylywzKKumtEv98Rbp17nLii4eaGrSYGeqcCJDwHdHdTDClqZzmhJkGjTlQ-rfZxQUyL/s1500/Chicken%20Marsala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chicken Marsala" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuwIFdl67dd9nVu00PNrhoqt-oDjm9pDqQKfcBDkC3lSwW4y_cTJSSINaZToIRDYfRqRQQ4fXxEH3YW6YKrobevV1FoXYOyBbOaFN7MaB0w2gXh0r5HZPT7h4MvylywzKKumtEv98Rbp17nLii4eaGrSYGeqcCJDwHdHdTDClqZzmhJkGjTlQ-rfZxQUyL/w266-h400/Chicken%20Marsala.jpg" title="Chicken Marsala" width="266" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">INGREDIENTS:</span></b></p><p></p><ul style="text-align: left;"><li> 2 large boneless, skinless, chicken breasts, cut horizontally in halves, and then cut each piece into 2 to make 8 pieces</li><li>¼ cup flour</li><li>8 ounces fresh white or cremini mushrooms, sliced</li><li>3-4 cloves garlic, minced or 1 teaspoon garlic powder</li><li>¾ cup Dry Marsala wine</li><li>½ cup Heavy Cream</li><li>¼ cup broth (chicken, veggies, or mushroom)</li><li>2 tablespoon olive oil</li><li>2 tablespoon unsalted butter, divided</li><li>2 sprigs Thyme or ½ teaspoon dried thyme</li><li>Handful of fresh parsley, chopped</li><li>salt and pepper to taste</li></ul><p></p><p><b>FOR CORNSTARCH SLURRY</b></p><p></p><ul style="text-align: left;"><li>½ tablespoon cornstarch</li><li>2 tablespoon water</li></ul><p></p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p><b>PREP FOR CHICKEN MARSALA</b></p><p></p><ol style="text-align: left;"><li>I prefer to keep chicken pieces thin, as these cook faster. Take 2 large chicken breasts, cut horizontally in halves, and then cut each piece into 2 to make 8 pieces.</li><li>OPTIONAL – alternatively, you can pound the chicken, for thinner pieces. You can choose whichever method works for you best.</li><li>In a shallow bowl, mix flour, salt, and pepper. Lightly coat the chicken with flour and shake off any excess. Keep the chicken pieces aside.</li><li>Slice the mushrooms, and mince the garlic.</li></ol><p></p><p><b>INSTANT POT CHICKEN MARSALA</b></p><p></p><ol style="text-align: left;"><li>Turn ON Sauté Mode (more). When it displays “HOT”, add oil and butter. Sear the chicken for 2-3 minutes on each side or until brown.</li><li>Do not overcrowd the pot, work in batches. Remove the chicken and keep it aside. Finish with the remaining chicken pieces.</li><li>Note: You don’t need to cook the chicken all the way through, it will get cooked once we pressure cook it. Only need to sear it, to get a nice crust, that tastes and looks great!</li><li>Add a tablespoon of butter, sliced mushrooms, garlic, thyme, and sauté for 3-4 minutes or until mushrooms cook down a little, and the raw smell of garlic is no more.</li><li>Next, add Marsala wine, and cook for 3-4 minutes. Now add broth, and seared chicken back to the pot.</li><li>Turn OFF Sauté mode. Close the Instant pot, vent on sealing position, and set it on Pressure cook (high) for 4 minutes.</li><li>Note: Please use timing as a guideline. Adjust the cooking time depending upon the size of the chicken pieces.</li><li>Allow natural pressure release, for around 10 minutes, and then release the remaining pressure manually. Open the lid, remove the chicken pieces and keep it aside.</li><li>Note: It is important to take out the chicken pieces once they have been pressure-cooked, before reducing the sauce. Leaving the chicken pieces in while reducing the sauce, will overcook the chicken.</li><li>Turn ON Sauté mode (more), and reduce the sauce by half or until it starts to thicken.</li><li>Add cream, cornstarch slurry, and chicken back to the sauce. Cook until the sauce thickens, around 2-3 minutes. Turn OFF sauté mode. Garnish with some chopped parsley and serve.</li></ol><p></p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-22437726074128674932024-02-27T02:36:00.000-08:002024-02-27T02:36:07.743-08:00Blackberry Lavender Cupcakes<p> One of my favorite springtime flavor combos is blackberry and lavender! These light, lavender cupcakes are filled with homemade blackberry jam and topped with lavender buttercream and fresh blackberries</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUwaCP0fy1Xv0CYbVtZ8OhcZuLOUlaE8c6zzw49_B_dJK7h2swd9LSWyer4EzkDkRmsp3jPHMtSM3MJt6ZuS37OBhti6lDR91nrzIIXz4nUOZERG5WUpjqDyWnDPanRsAod80hyphenhyphenQOcRbFfqChTHEbKsDTmnHfS8r6x8wVjt-u36B7SJym8o6l3rSedqYol/s1500/Blackberry%20Lavender%20Cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Blackberry Lavender Cupcakes" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUwaCP0fy1Xv0CYbVtZ8OhcZuLOUlaE8c6zzw49_B_dJK7h2swd9LSWyer4EzkDkRmsp3jPHMtSM3MJt6ZuS37OBhti6lDR91nrzIIXz4nUOZERG5WUpjqDyWnDPanRsAod80hyphenhyphenQOcRbFfqChTHEbKsDTmnHfS8r6x8wVjt-u36B7SJym8o6l3rSedqYol/w266-h400/Blackberry%20Lavender%20Cupcakes.jpg" title="Blackberry Lavender Cupcakes" width="266" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">INGREDIENTS:</span></b></p><p><b> Blackberry Lavender Jam</b></p><p></p><ul style="text-align: left;"><li>16 ounces blackberries, fresh or frozen</li><li>⅔ cup granulated sugar</li><li>2 teaspoons lemon juice, optional</li><li>¼ teaspoon lavender extract paste, or ½ teaspoon dried lavender flowers</li></ul><p></p><p><b>Lavender Cupcakes</b></p><p></p><ul style="text-align: left;"><li>½ cup unsalted butter, melted</li><li>1 cup granulated sugar</li><li>2 large eggs, room temperature</li><li>1 teaspoon vanilla extract</li><li>½ teaspoon lavender extract paste</li><li>1 ½ cups cake flour, substitute all purpose flour</li><li>1 ½ teaspoons baking powder</li><li>¼ teaspoon kosher salt</li><li>½ cup milk</li></ul><p></p><p><b>Lavender Buttercream</b></p><p></p><ul style="text-align: left;"><li>1 cup unsalted butter, room temperature</li><li>3 cups powdered sugar</li><li>¼ teaspoon lavender extract paste</li><li>1 drop purple food coloring, optional</li><li>2 teaspoons heavy cream</li></ul><p></p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p><b>Blackberry Lavender Jam</b></p><p></p><ol style="text-align: left;"><li>I recommend making the jam the night before you want to make the cupcakes so that it has time to fully cool.</li><li>Add all of the jam ingredients to a large saucepan over medium-low heat. Allow the jam to simmer for about 20 minutes, stirring frequently until thickened.</li><li>Transfer the jam to a glass jar and allow to cool to room temperature. Store in the fridge for up to two weeks.</li></ol><p></p><p><b>Lavender Cupcakes</b></p><p></p><ol style="text-align: left;"><li>Preheat the oven to 350°F and line a 12 cup cupcake pan with cupcake liners.</li><li>Whisk the cake flour, baking powder, and salt together in a large bowl.</li><li>In a separate bowl, whisk the melted butter, sugar, eggs, vanilla, and lavender extract together until combined.</li><li>Stir in about half of the flour mixture. Then stir in the milk and the rest of the flour mixture and mix until fully combined. The batter will be thin.</li><li>Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).</li><li>Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.</li><li>Remove from pan and let cool on wire rack. Let cupcakes cool completely before filling and frosting.</li><li>Use a cupcake corer to remove the center of each cupcake, then fill with 1-2 teaspoons of cooled blackberry jam.</li></ol><p></p><p><b>Lavender Buttercream</b></p><p></p><ol style="text-align: left;"><li>In a stand mixer fitted with the paddle attachment, cream together the softened butter and powdered sugar until smooth and creamy.</li><li>Add in the lavender extract, purple food coloring, and heavy cream. Beat the buttercream for 3-4 minutes on high speed until light and fluffy.</li><li>Frost cooled cupcakes. I used a Wilton 1M tip for these photos.</li></ol><p></p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-54611298323130331782024-02-27T01:09:00.000-08:002024-02-27T01:09:39.978-08:00Creamy Garlic Parmesan Chicken<p> This 30 minute creamy garlic parmesan chicken is a family favorite because it just feels so special, but it’s insanely easy to make. It’s also my go-to for serving to guests when I’m short on time!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbBsHXaJ0ybLiwu-nISd_hPEilJaSUMoLKfRCnV8QtAIuRJ9o4H-ntjkzlnVz1kxtD9W6-PJwH-zyJTJvlLsHSrs-PNgkxmacPbisjFpxZotLntksxeaT5_T9l3RRQbykvQS1nbWtccoC9hMWxjCAQ5bj_Knlk_bmmIDcuxBFpoTx7Og1tl9zK41rxypka/s1500/Creamy%20Garlic%20Parmesan%20Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Creamy Garlic Parmesan Chicken" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbBsHXaJ0ybLiwu-nISd_hPEilJaSUMoLKfRCnV8QtAIuRJ9o4H-ntjkzlnVz1kxtD9W6-PJwH-zyJTJvlLsHSrs-PNgkxmacPbisjFpxZotLntksxeaT5_T9l3RRQbykvQS1nbWtccoC9hMWxjCAQ5bj_Knlk_bmmIDcuxBFpoTx7Og1tl9zK41rxypka/w266-h400/Creamy%20Garlic%20Parmesan%20Chicken.jpg" title="Creamy Garlic Parmesan Chicken" width="266" /></a></div><br /><p><br /></p><p><span style="font-size: medium;">INGREDIENTS:</span></p><p></p><ul style="text-align: left;"><li>2 chicken breasts cut in half lengthwise</li><li>Salt & pepper to taste</li><li>1/2 teaspoon garlic powder</li><li>1 tablespoon olive oil</li><li>1 tablespoon butter</li><li>1 tablespoon flour</li><li>3 cloves garlic minced</li><li>1/2 cup chicken broth or dry white wine</li><li>1 cup heavy/whipping cream</li><li>1/2 cup freshly grated parmesan cheese</li><li>1 tablespoon fresh parsley chopped</li></ul><p></p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p></p><ol style="text-align: left;"><li>Cut the chicken in half lengthwise so you have 4 thinner pieces. Season them generously on both sides with salt & pepper and the garlic powder.</li><li>Add the olive oil and butter to a skillet over medium-high heat, and let the pan heat up for a few minutes.</li><li>Cook the chicken for about 5-6 minutes/side or until it's nicely seared and cooked through. Transfer chicken to a plate and loosely tent it with foil to keep it warm (turn off the heat while doing this step).</li><li>Turn the heat back on to medium-high and sprinkle in the flour and garlic to the skillet (the pan should still be hot, but if it's not, let it warm up a bit first). Let it cook for about a minute or so, stirring often.</li><li>Pour in the chicken broth and whisk it until the flour has dissolved and the liquid has reduced by half.</li><li>Stir in the cream and let it bubble gently for a few minutes until it's thickened to your desired consistency (turn the heat down if it's rapidly boiling). Take the skillet off the heat and stir in the parmesan until it has melted into the sauce.</li><li>Add the chicken back to the skillet (and any juices from the plate) and spoon some sauce over top. Season with extra salt & pepper if needed and sprinkle the parsley over top.</li></ol><p></p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-67657426266981890822024-02-27T00:57:00.000-08:002024-02-27T00:57:48.431-08:00Air Fryer Stuffed Chicken Breasts<p> Air Fryer Stuffed Chicken Breasts are filled with a rich and creamy filling of cream cheese and feta and spinach. They’re placed in the air fryer until golden brown and juicy on the inside.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE9oBdTNzvhdzK3O72AOOd7ywfxJ5DtuU8HK1XqCpobooCNw4Zo_0qMTMBZbWczAb6NJDuD0jcFNtMwSWdQzJ_VPu1X6YU4D1VhqamJS6Mz7cW_6RjtuFuhpzR1Ugr0BQbhHJ1bKNgjQ2T0kw-0F86jMck4hppFW53B_YK-pCQnNKWKU06WB0-41v_tLxM/s1500/Air%20Fryer%20Stuffed%20Chicken%20Breasts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Air Fryer Stuffed Chicken Breasts" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE9oBdTNzvhdzK3O72AOOd7ywfxJ5DtuU8HK1XqCpobooCNw4Zo_0qMTMBZbWczAb6NJDuD0jcFNtMwSWdQzJ_VPu1X6YU4D1VhqamJS6Mz7cW_6RjtuFuhpzR1Ugr0BQbhHJ1bKNgjQ2T0kw-0F86jMck4hppFW53B_YK-pCQnNKWKU06WB0-41v_tLxM/w266-h400/Air%20Fryer%20Stuffed%20Chicken%20Breasts.jpg" title="Air Fryer Stuffed Chicken Breasts" width="266" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">INGREDIENTS:</span></b></p><p></p><ul style="text-align: left;"><li>4 boneless skinless chicken breasts 5-6 ounces each</li><li>1 tablespoon olive oil</li><li>½ teaspoon paprika</li><li>¼ teaspoon garlic powder</li><li>¼ teaspoon each salt & pepper</li></ul><p></p><p><b>Filling</b></p><p></p><ul style="text-align: left;"><li>3 ounces cream cheese softened</li><li>2 ounces feta cheese crumbled</li><li>1 clove garlic minced</li><li>1 ½ cups fresh spinach finely chopped</li><li>3 tablespoons red bell pepper finely diced, or tomato</li><li>¼ teaspoon dried oregano</li></ul><p></p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p></p><ol style="text-align: left;"><li>Mix all filling ingredients in a bowl.</li><li>Place chicken on a cutting board and butterfly each chicken breast ¾ of the way through, do not cut all of the way through.</li><li>Divide filling over the chicken breasts and secure with a toothpick.</li><li>Preheat the air fryer to 360°F.</li><li>Rub the outside of the chicken with olive oil and season with paprika, garlic powder, salt & pepper.</li><li>Place in a single layer in the air fryer and cook 18-22 minutes or until the chicken reaches 165°F with an instant-read thermometer.</li></ol><p></p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-22744073714719035232024-02-26T02:27:00.000-08:002024-02-26T02:27:01.783-08:00Garlic Butter Chicken with Zucchini and Corn - One-Pan, 30-Minute Meal<p> One-Pan Garlic Butter Chicken with Zucchini and Corn is a simple weeknight meal that uses basic ingredients and takes only 30 minutes. The sliced skinless, boneless chicken breasts are coated with butter, minced garlic, and smoked paprika and pan-seared until golden brown. This restaurant-quality dinner might become your new favorite chicken dinner that both kids and adults will love!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Ek-YjXJ77GHZvVZOPi2atN5rM_7LV_YBaH67cTIdkeyxGx5-MXM_CaiAS60t1Kp5itt-HG78bHk6E9NyVlF8XXI_Naa4fHn934kO05zGaUaCwa9peaa_PY8D0JEBZRplnXAdtl2ijnEDghylrRn7CkNDEZ_RVHgkhYLBXPTl0mlwiQ3Uq4nTGldH81IZ/s1500/Garlic%20Butter%20Chicken%20with%20Zucchini%20and%20Corn%20-%20One-Pan,%2030-Minute%20Meal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Garlic Butter Chicken with Zucchini and Corn - One-Pan, 30-Minute Meal" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Ek-YjXJ77GHZvVZOPi2atN5rM_7LV_YBaH67cTIdkeyxGx5-MXM_CaiAS60t1Kp5itt-HG78bHk6E9NyVlF8XXI_Naa4fHn934kO05zGaUaCwa9peaa_PY8D0JEBZRplnXAdtl2ijnEDghylrRn7CkNDEZ_RVHgkhYLBXPTl0mlwiQ3Uq4nTGldH81IZ/w266-h400/Garlic%20Butter%20Chicken%20with%20Zucchini%20and%20Corn%20-%20One-Pan,%2030-Minute%20Meal.jpg" title="Garlic Butter Chicken with Zucchini and Corn - One-Pan, 30-Minute Meal" width="266" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">INGREDIENTS:</span></b></p><p><b>Veggies</b></p><p></p><ul style="text-align: left;"><li>2 tablespoons olive oil</li><li>2 zucchini medium, sliced</li><li>salt and pepper to taste</li><li>1.5 cups corn kernels cooked (about 3 corn ears - corn on the cob)</li></ul><p></p><p><b>Garlic Butter Chicken</b></p><p></p><ul style="text-align: left;"><li>1 lb chicken breasts skinless, boneless, sliced</li><li>½ teaspoon smoked paprika or more</li><li>½ teaspoon chili powder or more</li><li>¼ teaspoon salt or to taste</li><li>black pepper freshly ground, to taste</li><li>2 tablespoons olive oil</li><li>5 cloves garlic minced</li><li>2 tablespoons freshly squeezed lime juice or more</li><li>4 tablespoons butter divided</li></ul><p></p><p><b>Garnish</b></p><p></p><ul style="text-align: left;"><li>½ cup fresh cilantro chopped</li></ul><p></p><p><br /></p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p><b>Prepare the veggies</b></p><p></p><ol style="text-align: left;"><li>Heat an empty large, high-sided cast-iron skillet over medium heat for 1 minute. Add olive oil and sliced zucchini. Sprinkle with a pinch of salt and pepper. Cook for about 3 minutes on medium heat. Flip the veggies once. Remove cooked zucchini to a plate.</li></ol><p></p><p><b>How to make Garlic Butter Chicken</b></p><p></p><ol style="text-align: left;"><li>Slice the chicken breasts into strips. Season the chicken with smoked paprika, chili powder, salt, and freshly ground black pepper.</li><li>Heat 2 tablespoons of olive oil on medium heat in the same, now empty, cast-iron skillet. Add the chicken in one layer and cook, undisturbed, for about 4 minutes.</li><li>Flip the chicken strips over, add minced garlic, and cook for 2 more minutes. Lower the heat to low, add freshly squeezed lime juice, and 2 tablespoons of butter. Cook for another 2 minutes or more, frequently stirring, until the chicken is cooked through but not overcooked and the garlic has softened.</li></ol><p></p><p><b>Assembly</b></p><p></p><ol style="text-align: left;"><li>Add cooked sliced zucchini and cooked corn kernels to the same skillet with cooked chicken.</li><li>Add 2 remaining tablespoons of butter and melt it on low heat, stirring it together with the veggies. Do it rather quickly, for a couple of minutes, just until the butter melts and the garlic butter sauce coats both the chicken and the zucchini and corn evenly. Remove from heat.</li><li>Stir in half of the chopped fresh cilantro. Season with more salt, smoked paprika, and chili powder, if desired. Add more freshly squeezed lime juice, if desired.</li><li>When serving, top with the remaining half of chopped fresh cilantro. Sprinkle a small amount of chili powder over corn and chicken, for presentation purposes, if desired.</li></ol><p></p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-12994818335058558152024-02-26T01:46:00.000-08:002024-02-26T01:46:18.757-08:00Egg Roll in a Bowl<p> With this deconstructed Egg Roll in a Bowl recipe you can enjoy the traditional flavors but in a healthier, Keto and low-carb way! (And in under 30 minutes!) Quickly cook up ground turkey, or another ground meat, with shredded cabbage, carrots, soy sauce and other Asian seasonings in one pot for an easy recipe the whole family will love!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRqDOqJ5b6uFLsa1HYgW3LwigJMJERzusm-SKO48niITACPTTB9grEiuEf00BPSBIZltTEUe3wi7-bsS8jh5z7mZQRbJs3fxdeL-1z7kOxhBViLgW3ae060RNhUiWJQSxl57h7nr1G2-gOu9xKCxBq8PB4vra73kbcgJrXf6X7w6acLHIaOFj_QtuSJwP/s1500/Egg%20Roll%20in%20a%20Bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Egg Roll in a Bowl" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRqDOqJ5b6uFLsa1HYgW3LwigJMJERzusm-SKO48niITACPTTB9grEiuEf00BPSBIZltTEUe3wi7-bsS8jh5z7mZQRbJs3fxdeL-1z7kOxhBViLgW3ae060RNhUiWJQSxl57h7nr1G2-gOu9xKCxBq8PB4vra73kbcgJrXf6X7w6acLHIaOFj_QtuSJwP/w266-h400/Egg%20Roll%20in%20a%20Bowl.jpg" title="Egg Roll in a Bowl" width="266" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">INGREDIENTS:</span></b></p><p></p><ul style="text-align: left;"><li>2 Tbsp. </li><li>1 lb. ground turkey </li><li>1 ½ cups sweet onion </li><li>1 cup carrots </li><li>3 cloves garlic </li><li>½ tsp. ginger paste </li><li>¼ cup chicken broth </li><li>6 cups shredded cabbage </li><li>3 Tbsp. soy sauce </li><li>1 Tbsp. rice wine vinegar </li><li>¾ tsp. salt </li><li>¼ tsp. pepper </li><li>1 tsp. toasted sesame oil</li><li>Toasted sesame seeds </li><li>Green onions </li></ul><p></p><p><b><span style="font-size: medium;">INTRUCTIONS:</span></b></p><p></p><ol style="text-align: left;"><li>Cook Ground Meat: In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground meat. Cook for 5-6 minutes, or until turkey is almost cooked through.</li><li>Sauté and Deglaze: Push turkey to the side of the pan and add onion and other tablespoon of oil. Sauté for 3-4 minutes. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together. Pour chicken broth in the pan and scrape the bottom of it to deglaze it.</li><li>Mix in Cabbage and Seasonings: Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.</li><li>Finish with Toppings: Add toasted sesame oil just before serving and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself.</li></ol><p></p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-23141529972694551522024-02-26T01:07:00.000-08:002024-02-26T01:07:08.693-08:00SUNRISE MOCKTAIL<p> This easy sunrise mocktail recipe with grenadine take less than 5 minutes and looks incredible! perfect for kids, pregnancy and your sobriety.</p><p>Are you looking for a sunrise mocktail? You've found it!</p><p>With a little twist on my mimosa mocktail, this non alcoholic cocktail ticks all the boxes, so you can be sure it's a winner.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmHW8ZDm05xFt3t2FS4Td6U7PGODJRaUIZKg17KlcSkfCeyO0TOwH_9-OuABgIGMKqJmx33U125hEVrJMy5HFo8MC44Oa_NHLnBy-00d0owsgPBOp4wFWG3UmUq5uMdi01srl_8Iv7kKYrVYrO290g_yNXvOP9pjCWPty47iWoDfXTnbvlF192TYK78S3/s1500/SUNRISE%20MOCKTAIL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="SUNRISE MOCKTAIL" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmHW8ZDm05xFt3t2FS4Td6U7PGODJRaUIZKg17KlcSkfCeyO0TOwH_9-OuABgIGMKqJmx33U125hEVrJMy5HFo8MC44Oa_NHLnBy-00d0owsgPBOp4wFWG3UmUq5uMdi01srl_8Iv7kKYrVYrO290g_yNXvOP9pjCWPty47iWoDfXTnbvlF192TYK78S3/w266-h400/SUNRISE%20MOCKTAIL.jpg" title="SUNRISE MOCKTAIL" width="266" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">INGREDIENTS:</span></b></p><p></p><ul style="text-align: left;"><li>Alcohol-free sparkling wine or alternatives (see note 1)</li><li>Orange juice</li><li>½ teapsoon Grenadine</li></ul><p></p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p></p><ol style="text-align: left;"><li>Add equal amounts orange juice and non-alcoholic sparkling wine (or alternative) to a champagne flute.</li><li>Gently pour in the grenadine. Refer to video above where I demonstrate how to do this.</li><li>Garnish with your choice of fruit and serve.</li></ol><p></p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-5289899169291696502024-02-25T20:44:00.000-08:002024-02-25T20:44:01.276-08:00sheet pan chicken with fennel and olives (aip, paleo)<p> This Sheet Pan Chicken with Fennel and Olives is a one-pan Fall dinner delight! It’s AIP, paleo and Whole30 compliant, comes together in under 45 minutes and is full of rich and cozy flavors.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU99PAk4tVWFBqZdFIb9-S3MpoH5SNkuUhMk_HRajjkEhkF58c0RlyF4l3QRkncYIZVmZTTdMis_YGiUBXQVOoVpsUgZ0Ao8_Zthe_qfsXjb7YtXIfu_qYxx7itNY12ALrJ3y1aVYeIdncBdxMnJGGPmUQMqh2jBz0U3X_cfbRpyjhfEjVVxDM8fePVH5i/s1500/sheet%20pan%20chicken%20with%20fennel%20and%20olives%20(aip,%20paleo).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="sheet pan chicken with fennel and olives (aip, paleo)" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU99PAk4tVWFBqZdFIb9-S3MpoH5SNkuUhMk_HRajjkEhkF58c0RlyF4l3QRkncYIZVmZTTdMis_YGiUBXQVOoVpsUgZ0Ao8_Zthe_qfsXjb7YtXIfu_qYxx7itNY12ALrJ3y1aVYeIdncBdxMnJGGPmUQMqh2jBz0U3X_cfbRpyjhfEjVVxDM8fePVH5i/w266-h400/sheet%20pan%20chicken%20with%20fennel%20and%20olives%20(aip,%20paleo).jpg" title="sheet pan chicken with fennel and olives (aip, paleo)" width="266" /></a></div><br /><p><br /></p><p><b>INGREDIENTS:</b></p><p></p><ul style="text-align: left;"><li>3 large cloves garlic, crushed </li><li>1/3 cup olive oil </li><li>3 TBSP freshly squeezed lemon juice </li><li>3/4 tsp sea salt</li><li>1 tsp fresh thyme </li><li>1 lb Japanese sweet potatoes, peeled and cubed</li><li>1 lb chicken breasts, sliced into strips </li><li>1 large bulb fennel, sliced*</li><li>1 pear (any variety), cubed </li><li>3/4 cup pitted olives (any variety, ensure they’re AIP compliant) </li></ul><p></p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p></p><ol style="text-align: left;"><li>Heat oven to 400F</li><li>In a small bowl combine garlic, olive oil, lemon juice, sea salt and thyme.</li><li>Toss the sweet potatoes with 1/4 of the marinade and place onto a parchment-lined baking sheet. Bake for 10 minutes to give them a head start.</li><li>While the sweet potatoes bake, place the sliced chicken breasts into a bowl with fennel, pear and olives and cover with remaining 3/4 of the marinade.</li><li>After 10 minutes, add the chicken and vegetables to the pan(s) with the sweet potatoes.</li><li>Bake for 15 to 20 minutes further, until chicken is cooked and everything has browned. </li><li>Enjoy!</li></ol><p></p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-26833937228193100352024-02-25T19:54:00.000-08:002024-02-25T19:54:10.242-08:00Dutch Oven Sourdough Bread<p> Fluffy, tender and perfectly tangy dutch oven sourdough bread. This classic no knead sourdough recipe is easy and uses 4 basic ingredients! Be sure to check our recipe notes for fermentation rise times.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkxY9zIoeI8zLPMNM7bsgnvjBK9sTRVjLsvfrxX7Q4FYd57RNHxSZL5dp62yt9wfUxYkHxF8kqIzWEHmimit7d7rPCmBGJJkBDAUJ60MfO5cVllHOyhAArjW65jtykp33twOdIjY0PyIhDe3X4rewEbeOEoVu7AjcVM4a__8LU9YON8SFAXWORL5kXISBU/s1500/Dutch%20Oven%20Sourdough%20Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Dutch Oven Sourdough Bread" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkxY9zIoeI8zLPMNM7bsgnvjBK9sTRVjLsvfrxX7Q4FYd57RNHxSZL5dp62yt9wfUxYkHxF8kqIzWEHmimit7d7rPCmBGJJkBDAUJ60MfO5cVllHOyhAArjW65jtykp33twOdIjY0PyIhDe3X4rewEbeOEoVu7AjcVM4a__8LU9YON8SFAXWORL5kXISBU/w266-h400/Dutch%20Oven%20Sourdough%20Bread.jpg" title="Dutch Oven Sourdough Bread" width="266" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">INGREDIENTS:</span></b></p><p></p><ul style="text-align: left;"><li>¼ cup (60 grams) sourdough starter *fed within the last 12-24 hours</li><li>1 ½ cups (350 grams) filtered water about 100º F.</li><li>4 ¼ cups (500 grams) all-purpose flour *See recipe notes for using bread flour</li><li>1 ½ teaspoons (9 grams) fine salt *we prefer using sea salt</li></ul><p></p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p></p><ol style="text-align: left;"><li>In a large bowl, add the sourdough starter. Add in water and use a dough whisk or a wooden spoon to stir until dissolved. Stir in the flour and salt until a shaggy looking dough forms. Finish mixing dough by hand in the bowl until all the flour has been absorbed. </li><li>Cover the bowl with a clean, damp kitchen towel and let the dough rest for 30-45 minutes.</li><li>Lightly flour your countertop. Pull the dough from the bowl with a dough scraper or by hand onto the countertop. Stretch and fold the dough for 15 seconds (see video below): grab the edge of the dough and bring it straight up it about 4 inches and tuck it into the center of the dough. Then, turn the dough 1/4 a turn. Continue this process until the dough has come full circle and it has tightened.</li><li>Return the dough to the bowl, cover with a damp towel (or plastic wrap if you live in a dry area) and and let rise at room temperature or a warm area (70º to 80º F) for 4-9 hours (see chart in notes) to ferment. Do not refrigerate the dough. The dough should be about double in size and look puffy on the surface and bubbly under the dough when fermented.</li><li>Lightly flour your countertop. Pull the dough from the bowl and shape the dough by stretching and folding it again. Let the dough rest 10 – 15 minutes. </li><li>Line a medium sized bowl with a towel, or use a banneton bowl with linen cover (see photos), and dust heavily with flour. Let dough rise in it for 45-60 minutes.</li><li>Preheat your oven to 450º (without the dutch oven). Cover the dough bowl with a long piece of parchment paper, about 20 inches long, and turn it over onto the countertop (see video). </li><li>Slash the top of the loaf with a lame or sharp serrated knife. Gently lower the parchment paper dough into a heavy pot with a tight-fitting lid. </li><li>NOTE: If using a Dutch Oven with a dark interior, I recommend insulating the bottom with a round silicone sheet underneath the parchment paper. You can also place the pot on a baking sheet. This helps the bottom crust of the bread from getting too dark in color.</li><li>Place the covered pot in the the oven and bake the bread covered for 30 minutes. Remove the lid and bake 20 minutes. Using oven mitts, carefully remove the bread from the pot. Bake it directly on the oven rack for 5-10 minutes to crisp the exterior (if needed). </li><li>To ensure your bread is cooked through you can check the internal temperature. It should be 195ºF to 205ºF.</li><li>Let cool for at least 1 hour before serving.</li></ol><p></p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-83039023322413493922024-02-23T02:36:00.000-08:002024-02-23T02:36:36.512-08:00Mediterranean Sheet Pan Salmon with Zucchini Noodles<p> Mediterranean spiced salmon nestled on a bed of zucchini noodles, olives, tomato, onion, and garlic. A few simple ingredients, one sheet pan, and 10 minutes in the oven.</p><p>I'd like to introduce you to your new back pocket – go-to – quick and healthy – I need dinner and have exactly 15 minutes – recipe.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHk7u-2x5IIZfnKk5rzf5MzEGSo_hC1buQ17Rasi1hyphenhyphenJ9NRxGcB_Um62Bzx4iPa_-JKAElrVJ0IudnwNSTZGhDXJS01irwrplWvXM-d3egxXbP8TyDGUQOwCE7Ow9k-K0jteKOVV8hDaAvgalhKJbNUJLaf0RZWk2gyj5sQaaX9-QNamkUS9ex63muQLvI/s1500/Mediterranean%20Sheet%20Pan%20Salmon%20with%20Zucchini%20Noodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mediterranean Sheet Pan Salmon with Zucchini Noodles" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHk7u-2x5IIZfnKk5rzf5MzEGSo_hC1buQ17Rasi1hyphenhyphenJ9NRxGcB_Um62Bzx4iPa_-JKAElrVJ0IudnwNSTZGhDXJS01irwrplWvXM-d3egxXbP8TyDGUQOwCE7Ow9k-K0jteKOVV8hDaAvgalhKJbNUJLaf0RZWk2gyj5sQaaX9-QNamkUS9ex63muQLvI/w266-h400/Mediterranean%20Sheet%20Pan%20Salmon%20with%20Zucchini%20Noodles.jpg" title="Mediterranean Sheet Pan Salmon with Zucchini Noodles" width="266" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">INGREDIENTS:</span></b></p><p></p><ul style="text-align: left;"><li>1 lb wild salmon</li><li>3 cups zucchini noodles 1 large zucchini or 16 ounce of pre-spiralized zucchini</li><li>3/4 cup grape tomatoes</li><li>3/4 cup olives </li><li>1 small red onion, sliced sliced</li><li>4 cloves garlic, crushed</li><li>2 tbsp olive oil</li><li>1 tsp za'atar (see notes for substitution)</li><li>1/4 tsp salt</li><li>fresh lemon wedges</li></ul><p></p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p></p><ol style="text-align: left;"><li>Preheat oven to 400°</li><li>Drizzle one teaspoon of olive oil on the salmon, coat with 1 clove of crushed garlic, za'atar spice (see note for substitution), and salt. Place in the center of a large baking sheet.</li><li>In a medium bowl toss together zucchini noodles, 3 cloves of crushed garlic, tomato, olives, onion, black pepper, and olive oil. Pour onto the baking sheet and arrange in a single layer around the salmon.</li><li>Roast in the oven for 10 minutes. (see notes for cooking time). </li><li>Remove from oven, serve immediately with fresh lemon wedges and an extra sprinkle of flaky sea salt.</li></ol><p></p><p><b><span style="font-size: medium;">NOTES*</span></b></p><p><b>Cook Time for Salmon:</b></p><p></p><ul style="text-align: left;"><li>10 minutes for medium salmon</li><li>15 minutes for medium well salmon (I don't recommend cooking beyond 15 minutes)</li></ul><p></p><p><b>Za'atar Substitute:</b></p><p>Za'atar is a middle eastern spice blend that traditionally uses thyme, sumac, and sesame seeds. Although the one I use is from my trip to Israel and contains the ancient (biblical) spice Hyssop. You can find Za'atar blends in some specialty grocery stores, online, or make your own. Or… if all of that seems like too much trouble you can absolutely just use a pinch of dried thyme and a pinch of dried oregano, it's not the same (Za'atar purists please don't yell at me!) but it works perfectly well in this recipe.</p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-32147098866620727452024-02-23T01:45:00.000-08:002024-02-23T01:45:49.193-08:00Greek Kale and Quinoa Salad Meal Prep Bowls<p> Greek kale and quinoa salad meal prep bowls are addictively delicious! Tender kale, salty feta cheese, crunchy cucumbers everything you need in a salad all packed up and ready to take to work!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJj1TVigoqiveyKazziVB0zJfuIGX-OvnF-bW3eUAk2nyaI3faqqGBgKCFMPJIoo83iJgkApZmKwm7ziXRDPwd4zOMcMQoxEE03AWHs4pN-Wa9miQ4cxwvN30huIORKrQOSxvfKST6x0l_A1zCKPz6k_9mbeYR267yd9KGFa5rEgK_rQRW-8brbIElxY6/s1500/Greek%20Kale%20and%20Quinoa%20Salad%20Meal%20Prep%20Bowls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Greek Kale and Quinoa Salad Meal Prep Bowls" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJj1TVigoqiveyKazziVB0zJfuIGX-OvnF-bW3eUAk2nyaI3faqqGBgKCFMPJIoo83iJgkApZmKwm7ziXRDPwd4zOMcMQoxEE03AWHs4pN-Wa9miQ4cxwvN30huIORKrQOSxvfKST6x0l_A1zCKPz6k_9mbeYR267yd9KGFa5rEgK_rQRW-8brbIElxY6/w266-h400/Greek%20Kale%20and%20Quinoa%20Salad%20Meal%20Prep%20Bowls.jpg" title="Greek Kale and Quinoa Salad Meal Prep Bowls" width="266" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">INGREDIENTS:</span></b></p><p></p><ul style="text-align: left;"><li>5-6 cups chopped kale stems removed</li><li>1 cup cooked quinoa</li><li>1 cup chopped tomato I like both red and yellow</li><li>1 cup chopped cucumber</li><li>1/3 cup chickpeas</li><li>1/2 cup feta cheese</li><li>1/2 cup kalamata olives</li><li>4 tbsp hummus</li><li>2 tbsp chopped fresh dill</li><li>1 lemon quartered</li><li>Dressing</li><li>2 tbsp lemon juice</li><li>2 tbsp </li><li>1/4 tsp oregano</li><li>generous pinch of salt and pepper</li></ul><p></p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p><b>Dressing</b></p><p></p><ol style="text-align: left;"><li> ingredients to combine, set aside.</li></ol><p></p><p><b>Salad</b></p><p></p><ol style="text-align: left;"><li>In a toss kale leaves with dressing, don't be gentle with this step. Massage with your hands or aggressively toss with tongs.</li><li>In 4 containers divide cooked quinoa, massaged kale, tomatoes, cucumber, chickpeas, feta cheese, kalamata olives, 1 tbsp of hummus per container, sprinkle with fresh dill and place a quartered lemon in each container.</li><li>Will keep for 4 days fridge.</li><li>When eating pour into a bowl, toss all together, and squeeze lemon juice on top.</li></ol><p></p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-82461989155101430662024-02-22T20:25:00.000-08:002024-02-22T20:25:59.872-08:00Creamy Cajun Chicken Pasta<p> Creamy Cajun Chicken Pasta is such a simple and quick recipe, perfect for weeknight dinners. Juicy chicken breast tossed with tender pasta in a creamy cajun garlic sauce, ready in 30 minutes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFudPzQwEt6WlSYLLKj2iZcyArw9e-jDBNG6n0tCMPCi9ckO9O1W0BsYPmBPgm2FHu6gBB-lf-0Zu3oZ61ISQjuYaVaav6aa21xmfIX2u145JUw7DBNWfYWRnxfCTU5ya9kdY82-DNO9IIYUI7xe93lzfp1v9q9NWRHaZgb7ZQ1vPmwEghgnr9PfpyMVjy/s1500/Creamy%20Cajun%20Chicken%20Pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Creamy Cajun Chicken Pasta" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFudPzQwEt6WlSYLLKj2iZcyArw9e-jDBNG6n0tCMPCi9ckO9O1W0BsYPmBPgm2FHu6gBB-lf-0Zu3oZ61ISQjuYaVaav6aa21xmfIX2u145JUw7DBNWfYWRnxfCTU5ya9kdY82-DNO9IIYUI7xe93lzfp1v9q9NWRHaZgb7ZQ1vPmwEghgnr9PfpyMVjy/w266-h400/Creamy%20Cajun%20Chicken%20Pasta.jpg" title="Creamy Cajun Chicken Pasta" width="266" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">INGERDIENTS:</span></b></p><p></p><ul style="text-align: left;"><li>8 oz linguine pasta</li><li>2 boneless skinless chicken breasts</li><li>2 tsp olive oil</li><li>2 Tbsp unsalted butter</li><li>1 1/2 to 2 Tbsp cajun seasoning, divided, (or added to taste depending on the brand you use*)</li><li>3 garlic cloves, minced</li><li>2/3 cup diced tomatoes</li><li>1 1/2 cup heavy whipping cream</li><li>1/2 cup grated parmesan cheese</li><li>2 Tbsp parsley, finely chopped, to serve</li></ul><p></p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p></p><ol style="text-align: left;"><li>Bring a large pot of water to a boil and add 1 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water then drain, cover, and keep warm.</li><li>Beat the chicken breasts so that they are even in thickness and season all over with 1½ Tbsp cajun seasoning.</li><li>In a large non-reactive skillet*, heat 2 tsp oil over medium-high heat. Once hot, add the chicken and sear on both sides. Turn heat down to low and saute until cooked through and 165˚F on a thermometer. Transfer to a cutting board, slice into thin strips, and cover to keep warm.</li><li>In the same skillet over medium heat, saute the butter and garlic for 30-60 seconds or until the garlic is fragrant. Add the diced tomatoes and saute another 2 minutes.</li><li>Add in the heavy whipping cream, add remaining cajun seasoning to taste, and parmesan cheese, and bring to a simmer. Season to taste if needed.</li><li>Add the sliced chicken and cooked pasta to the sauce and toss until combined and pasta and chicken are warmed through. Add warm reserved pasta water if desired to thin the sauce. Serve with freshly grated parmesan and chopped parsley.</li></ol><p></p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0tag:blogger.com,1999:blog-1220644100147469305.post-10375681182866408832024-02-22T19:58:00.000-08:002024-02-22T19:58:57.479-08:00Easy Baked Chicken Breast<p> These easy baked chicken breasts are tender, juicy, and all-around perfect. This is the only baked chicken recipe you’ll ever need!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvrfJ7mLmpyhgFOvgJf7EGTHzasdzSeGTCWXmV083nqj-Wen22DTDUk-Dhp7iP0lRba5KTZrUhh5rqRaU9q9z5G9SSOyPD60fcQ_XOVcsng1566GVW_YxCDLrhFq0Rhmrp9iy6IzhYb4gph3Dydv7z6MFjCZcVVtF6filGGNykAyOA5iZym_Hm6M74HGVz/s1500/Easy%20Baked%20Chicken%20Breast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy Baked Chicken Breast" border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvrfJ7mLmpyhgFOvgJf7EGTHzasdzSeGTCWXmV083nqj-Wen22DTDUk-Dhp7iP0lRba5KTZrUhh5rqRaU9q9z5G9SSOyPD60fcQ_XOVcsng1566GVW_YxCDLrhFq0Rhmrp9iy6IzhYb4gph3Dydv7z6MFjCZcVVtF6filGGNykAyOA5iZym_Hm6M74HGVz/w266-h400/Easy%20Baked%20Chicken%20Breast.jpg" title="Easy Baked Chicken Breast" width="266" /></a></div><br /><p><br /></p><p><b><span style="font-size: medium;">INGREDIENTS:</span></b></p><p></p><ul style="text-align: left;"><li> olive oil cooking spray</li><li>4 boneless, skinless chicken breasts, fat trimmed off</li><li>2 cloves garlic, minced</li><li>salt and fresh ground black pepper, to taste</li><li>½ teaspoon garlic powder, or to taste</li><li>½ teaspoon dried oregano, or to taste</li><li>½ teaspoon Italian Seasoning, or to taste</li><li>1 tablespoon butter, cut up into 4 pats</li><li>parchment paper</li></ul><p></p><p><b><span style="font-size: medium;">INSTRUCTIONS:</span></b></p><p></p><ol style="text-align: left;"><li>Preheat oven to 400˚F.</li><li>Lightly grease a 9×13 baking dish with cooking spray.</li><li>Pat dry the chicken breasts with paper towels.</li><li>Transfer the chicken breasts to the baking dish and rub a bit of minced garlic over each chicken breast. Season chicken on both sides with salt, pepper, garlic powder, oregano, and Italian seasoning. Place a pat of butter over each chicken breast.</li><li>Place a sheet of parchment paper over the chicken breasts. Tuck the edges so that the parchment paper is snug around the chicken.</li><li>Bake for 30 to 33 minutes or until the chicken's internal temperature registers at 165˚F.</li><li>Remove from the oven and transfer the chicken to a serving plate; let rest for 5 minutes before serving and cutting.</li></ol><p></p>Xiaokehttp://www.blogger.com/profile/12832359221706994965noreply@blogger.com0