Ingredients 1 pound peeled and deveined shrimp 1/2 tablespoon cornstarch 1/4 cup fresh orange juice 2 tablespoons soy sauce 2 tabl...

Spicy Orange Shrimp #Recipe






Ingredients

1 pound peeled and deveined shrimp
1/2 tablespoon cornstarch
1/4 cup fresh orange juice
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon chile paste with garlic (like sambal oelek)
1 teaspoon coconut oil
1/2 tablespoon minced fresh ginger
2 garlic cloves, minced
1/3 cup chopped green onions

Instructions
Full recipe at : yummly.com

Place shrimp in mixing bowl. Sprinkle cornstarch on top and toss to coat. Set aside.

In a small bowl, whisk together fresh orange juice, soy sauce, honey, rice wine vinegar, and chile paste. Set aside.

Heat coconut oil in a large skillet over medium-high heat. Add ginger and garlic and cook until fragrant, about 30 seconds. Add shrimp and stir-fry for 3 minutes. Add sauce and green onions to the pan and cook until sauce thickens and shrimp are cooked, about 2-3 more minutes. Serve hot.






Ingredients: 2 tablespoons olive oil 1 pound boneless, skinless chicken breasts 1 envelope (3 tablespoons) taco or fajita seasoning ...

Chicken Fajita Pasta #Recipe


Ingredients:

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts
1 envelope (3 tablespoons) taco or fajita seasoning (I use this Homemade Taco Seasoning)
2 cups diced onion (about 1 whole onion)
2 cups diced bell peppers (2-3 bell peppers)
3-4 cloves garlic, minced
2 cups low-sodium chicken broth
1/2 cup heavy cream
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
8 oz (about 3 cups) penne pasta
1/2 teaspoon salt

Directions:
Full recipe from : kevinandamanda.com

Cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a 12-inch skillet, heat 1 tablespoon olive oil over high heat. When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.
In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. Serve with buttery garlic bread and enjoy!


You Will Need 1.5 – 2 lbs boneless skinless chicken thighs 1/3 cup honey 1/3 cup teriyaki sauce 1.5 Tbsp soy sauce 2 Tsp minced ...

Honey Teriyaki Chicken #Recipe


You Will Need

1.5 – 2 lbs boneless skinless chicken thighs
1/3 cup honey
1/3 cup teriyaki sauce
1.5 Tbsp soy sauce
2 Tsp minced garlic
1 tbsp onion powder
1 tsp black pepper

Directions
Full recipe from : yummly.com

Preheat oven to 425.
Arrange chicken in a deep baking dish.  In a medium bowl, whisk together all other ingredients until well combined.  Pour sauce over chicken ( if making ahead you can now cover with aluminum foil and refrigerate over night, or freeze).
Place in preheated oven for 25 minutes.  Serve and enjoy.

Ingredients 2 tablespoons olive oil 1 large onion, finely chopped 2 garlic cloves, minced 1 2-inch piece of ginger, finely chopped ...

Easy Chickpea Tikka Masala #Recipe


Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 2-inch piece of ginger, finely chopped
1 tablespoon Garam Masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cayenne pepper
3 (15 oz / 425 gr) cans chickpeas, drained and rinsed
2 (14.5 oz / 410 gr) cans diced tomatoes
1 can full fat coconut milk (I used BPA-free Natural Value)
1 teaspoon arrowroot powder or cornstarch
Salt to taste
Fresh chopped cilantro

Directions
Full recipe from : yummly.com

Heat olive oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until translucent, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.
Add ginger and spices and sauté until fragrant, about 30 seconds.
Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
Stir in coconut milk and simmer for 5 more minutes.
In a small bowl whisk cornstarch with 2 tablespoons of water. Stir in the chickpea mixture and cook for 5 more minutes or until the gravy has thickened.
Take a taste and adjust seasoning if needed.
Remove from the heat, sprinkle with chopped fresh cilantro and serve.

Pasta Carbonara with Shrimp and Leeks is a fast paced recipe that tastes amazing and is on the table super quick! The eggs combine with ...

Pasta Carbonara with Shrimp and Leeks #Recipe


Pasta Carbonara with Shrimp and Leeks is a fast paced recipe that tastes amazing and is on the table super quick! The eggs combine with the cheese to make a silky smooth sauce for the pasta.

Ingredients

1/2 cup egg substitute
1/2 cup fat free half and half
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
Pinch of nutmeg
8 ounces uncooked pasta
2 cups thinly sliced leeks
1 pound shrimp, peeled and deveined

Instructions
Full recipe from : yummly.com

Combine the first six ingredients (egg substitute through nutmeg) in a small mixing bowl. Set aside.
Bring a large pot of water to a boil.
While the water is heating, preheat a large skillet coated with cooking spray over medium-high heat. Add the leeks and sauté until tender about 7 to 10 minutes.
When the water reaches a full, rolling boil, drop in the pasta, stir, and lower the heat just slightly so it’s not boiling as hard. Stir occasionally.
Once the leeks are soft, remove from heat and keep warm.
Spray the skillet again and heat over high heat. Add the shrimp and cook 1 to 2 minutes per side or until pink and no longer opaque in the middle. Return the leeks to pan and keep warm.
Once the pasta is cooked to your liking, drain reserving 1/2 cup of the pasta water..
Place the hot pasta in a large mixing bowl. Drizzle the egg mixture over the pasta, stirring constantly, until the cheese has melted. If it appears to be dry, stir in the pasta water a little at a time until a creamy sauce forms.
Toss the shrimp and leeks with the pasta before serving.

INGREDIENTS 1 tablespoon canola oil 2 chicken breasts, thinly sliced 1 tsp kosher salt 1 tsp freshly ground black pepper 2 clove...

Chicken & Egg Stir-Fry Noodles #Recipe


INGREDIENTS

1 tablespoon canola oil
2 chicken breasts, thinly sliced
1 tsp kosher salt
1 tsp freshly ground black pepper
2 cloves garlic, thinly sliced
2 cups asparagus, chopped
2 tablespoons soy sauce
3 eggs, beaten
2 cups cooked egg noodles

PREPARATION
Full recipe from : facebook.com

Heat the oil in a pan over high heat. Cook the chicken with salt and pepper, browning the sides. Add garlic, then cook until garlic starts becoming translucent. Add asparagus and cook for two to three minutes. Add the soy sauce, stirring evenly until the chicken is evenly stained.

Create a well in the center of the pan by pushing the chicken and asparagus up towards the sides of the pan. Add the beaten egg in the middle, stirring until egg is cooked. Toss in the noodles until evenly coated, then serve!

Ingredients: 1 lb boneless, skinless chicken breasts, diced 6 medium, red potatoes, diced 1/3 cup mayonnaise 1 tsp salt 1 tsp blac...

#Recipe : Loaded Chicken & Potato Casserole


Ingredients:

1 lb boneless, skinless chicken breasts, diced
6 medium, red potatoes, diced
1/3 cup mayonnaise
1 tsp salt
1 tsp black pepper
1 tbsp. Paprika
2 tbsp. garlic powder
2 tbsp. hot sauce
2 cups Mexican blend cheese
1 cup bacon, cooked and crumbled
1 cup green onion, diced

Directions:
Full recipe from : thecookinchicks.com

Preheat oven to 400 and grease a 9 x 13 baking pan.
In a bowl, combine the chicken, potatoes, mayonnaise, salt, pepper, Paprika, garlic powder, and hot sauce.
Pour mixture evenly into greased pan.
Bake in preheated oven for about 55 minutes making sure to stir mixture every 25 minutes.
Remove pan from oven and sprinkle cheese, bacon, and green onions evenly on top.
Place pan back in oven for an additional 5-8 minutes, or until cheese is fully melted.
Remove from oven and serve!!


INGREDIENTS: 6-8 boneless, skinless chicken thighs or 4 chicken breasts (2 lbs. total) Salt and pepper 1/2 cup diced onion 2 cloves...

Crock Pot Honey Sesame Chicken #Recipe


INGREDIENTS:

6-8 boneless, skinless chicken thighs or 4 chicken breasts (2 lbs. total)
Salt and pepper
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup honey
1/4 cup ketchup
1/2 cup low-sodium soy sauce
2 tablespoons vegetable oil or olive oil
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch
1/3 cup water
2 packets minute rice, optional
1/2 tablespoon (or more) sesame seeds
3 scallions, chopped

DIRECTIONS:
Full recipe from : thecomfortofcooking.com

Place chicken in Crock Pot and lightly season both sides with salt and pepper.

In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.

Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. Prepare rice according to package instructions.

In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.

Add cooked rice to 4 plates, top with chicken and spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.

 Famous French onion soup (light version) cooked in slow cooker.Serve with toasted bread and grated Parmesan cheese. Ingredients 8-1...

Slow Cooker French Onion Soup #Recipe


 Famous French onion soup (light version) cooked in slow cooker.Serve with toasted bread and grated Parmesan cheese.

Ingredients

8-10 large yellow onions,peeled and sliced
1/2 cup (125 g) unsalted butter
6 (10½ oz (315 ml) each)) cans condensed beef broth
1 ½ teaspoons Worcestershire sauce
3 bay leaves
10 slices toasted French bread
grated Parmesan cheese

Method
Full recipe from : yummly.com

Step 1 : Sauté onions in butter until crisp-tender. Transfer ready onions to slow cooker.

Step 2 : Add beef broth,Worcestershire sauce,and bay leaves. Cover and cook,setting on low for 5-7 hours.

Step 3 : Discard bay leaves. Ladle into deep bowls. Top each slow cooker French onion soup with a slice of bread and grated cheese.

Ingredients 1 pork tenderloin (1 to 1 1/2 pounds) 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon smoked paprika 1/4...

Roasted Pork Tenderloin #Recipe


Ingredients

1 pork tenderloin (1 to 1 1/2 pounds)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teasppon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon olive oil

Directions
Full recipe from : yummly.com

Preheat the oven to 400 degrees F.
Pat the pork dry and cut off any large pieces of surface fat or silver skin covering the meat. Mix all the spices in a small bowl. Rub the spice mix into the surface of the pork on all sides.
On the stove over medium high heat, heat the skillet and add the olive oil. when the pan is hot,
add the pork in the pan, curving it to the shape of the pan if it's too long. Cook the tenderloin 5 minutes to caramelize the top and then flip it and cook for another 5 minutes to caramelize the other side.
Remove the pan from the cook top and place it into the preheated oven and continue to roast for another 15 minutes.
The pork is done when its internal temperature registers 140°F to 145°F in the thickest part of the meat.
Allow the meat to rest for about 10 minutes before slicing.


Ingredients 1 pound boneless skinless chicken breast, cut into 1-inch pieces 2 garlic cloves, finely chopped 2 teaspoons finely chop...

Chicken and Broccoli Stir Fry #Recipe


Ingredients

1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons finely chopped ginger
1 cup chicken broth
3 tablespoons soy sauce
2 teaspoons sugar
2 cups broccoli flowerets
2 teaspoons cornstarch

Instructions
Full recipe from : stlcooks.com

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown. (or use a seasoned Wok)
Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.
Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.


INGREDIENTS 2 tablespoons extra virgin olive oil 1 large onion, peeled and diced 4 garlic cloves, peeled and finely minced 1 tables...

Chickpea Tikka Masala #Recipe


INGREDIENTS

2 tablespoons extra virgin olive oil
1 large onion, peeled and diced
4 garlic cloves, peeled and finely minced
1 tablespoon Garam Masala
2-inch piece of fresh ginger, grated
1 fresh jalapeno pepper, stem and seeds removed, finely minced
2 cans chickpeas (or 3½ cups cooked chickpeas) drained and rinsed in a colander
2 cans (14.5 ounces each) petite diced tomatoes
1 cup of full-fat coconut milk
1 handful fresh cilantro leaves, coarsely chopped

INSTRUCTIONS
Full recipe from : yummly.com

Heat the olive oil in a large saucepan (2 quarts or larger) over medium heat. Add the diced onions and garlic and a pinch of salt and stir. Sautee the onions and garlic until partly translucent and slightly browned around the edges, about 4 minutes. Stir in the Garam Masala, the grated ginger, and the minced jalapeno and cook for another minute, or until very fragrant. Add in the chickpeas and diced tomatoes, bring to a boil, lower the heat and simmer for 15 minutes. Stir in the coconut milk and return to a simmer for 5 minutes. Remove from the heat and stir in the cilantro. Serve like a soup, over hot rice, or noodles, garnished with additional cilantro, if desired.

Ingredients 2 pounds beef chuck roast 1/2cup beef broth 1/2 cup Worcestershire sauce 1 teaspoon salt 1/2 teaspoon black pepper 1 ...

Slow Cooker Jalapeno Beef #Recipe


Ingredients

2 pounds beef chuck roast
1/2cup beef broth
1/2 cup Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 yellow onion, sliced
4 jalapenos, sliced
1 (12 oz.) jar roasted red bell peppers, drained and roughly chopped

Instructions
Full recipe from : thestayathomechef.com

Place chuck roast into the bottom of a 5 to 7 quart slow cooker.
Pour beef broth and Worcestershire sauce over roast. Season with salt and pepper.
Top roast with sliced onions, sliced jalapenos, and roasted red bell peppers.
Cook on low for 8 hours, or 6 hours on high

A quick and easy Italian skillet meal made with only a handful of ingredients! Ingredients 2 12 oz package frozen garlic bread piec...

Easy Italian Meatball Bake #Recipe


A quick and easy Italian skillet meal made with only a handful of ingredients!

Ingredients

2 12 oz package frozen garlic bread pieces
1 20 oz bag of frozen meatballs
2 cups marinara sauce
½ cup ricotta cheese
? cup grated Parmesan cheese
2 cup shredded Mozzarella

Instructions
Full recipe at : yummly.com

Preheat your oven to 350 degrees.

Lightly grease a cast iron skillet or deep round dish. Break apart frozen garlic bread and arrange in one layer in your dish. Place frozen meatballs over bread layer. Pour marinara over meatballs.

In a small bowl, combine ricotta cheeese, Parmesan cheese and 1/2 cup mozzarella cheese. Dollo cheese over meatballs. Sprinkle remaining cheese over the top.

Place meatballs in the oven and bake for 25-30 minutes or until cheese is bubbly; broil for 2 minutes or until cheese begins to brown.

Ingredients: 3 tablespoons soy sauce or gluten-free soy sauce 2 tablespoons mirin 1/2 tablespoon honey 1/2 tablespoon fresh grated ...

Chicken and Asparagus Teriyaki Stir-Fry #Recipe


Ingredients:

3 tablespoons soy sauce or gluten-free soy sauce
2 tablespoons mirin
1/2 tablespoon honey
1/2 tablespoon fresh grated ginger
1 teaspoon cornstarch
1 1/2 pounds skinless chicken breast, cut into 1/2-inch cubes
Kosher salt, to taste
1 tbsp canola or grapeseed oil, divided
12 oz asparagus, ends trimmed, cut into 2-inch pieces
4 cloves garlic, chopped

Directions:
Full recipe from : yummly.com

Whisk the soy sauce, mirin, honey and ginger and cornstarch in a small bowl; set aside.

Lightly season the chicken with salt.

Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 6 to 7 minutes.  Add the garlic and cook until golden, about 1 minute. Set aside on a dish.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Place everything back into the wok, pour the sauce over and cook stirring 30 to 60 seconds until the sauce thickens slightly.

Savory slow cooker Mexican pulled pork tacos are a perfect anytime meal. Tender pork is simmered in a spicy-sweet mole sauce and filled ...

Slow Cooker Mexican Pulled Pork Tacos #Recipe


Savory slow cooker Mexican pulled pork tacos are a perfect anytime meal. Tender pork is simmered in a spicy-sweet mole sauce and filled in warm corn tortillas.

INGREDIENTS

1 (15-ounce) can tomato sauce
1 cup raisins
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon minced canned chipotle chili pepper
3 garlic cloves, peeled
1 (3-pound) boneless pork shoulder or butt roast, fat trimmed
Kosher salt and pepper, as needed for seasoning
¼ cup minced fresh cilantro
3 tablespoons lime juice
12 (6-inch) corn tortillas, warmed (more if you like to double your tortillas)

DIRECTIONS
Full recipe at : yummly.com

Combine tomato sauce, raisins, chili powder, chipotle and garlic in slow cooker. Slice roast crosswise into 4 equal pieces and season generously with salt and pepper.

Nestle roast into a slow cooker, cover, and cook until roast is tender, 9 to 10 hours on low or 6 to 7 hours on high.

Transfer roast to bowl and let cool slightly. Shred into bite-sized pieces, discarding excess fat. Using a large spoon, skim excess fat from surface of mole sauce.

Transfer sauce to blender and process until smooth, about 1 minute. Stir in cilantro and lime juice, season with salt and pepper to taste, and adjust consistency with hot water as needed. Stir about 2 cups of sauce in shredded pork.

Serve with warm tortillas, remaining sauce and any toppings like guacamole, salsa, sour cream or onions.

NOTES
Topping Suggestions: Avocado, guacamole, salsa, onions, radish, lime wedges, cheese, or sour cream.

Make these easy breakfast bars the night before, store in an airtight container and throw it in your bag to eat at work INGREDIENTS...

Deliciously Ella's banana and raspberry breakfast bars #Recipe


Make these easy breakfast bars the night before, store in an airtight container and throw it in your bag to eat at work

INGREDIENTS

200g (7oz) oats 
200ml (6½fl oz) almond milk 
2 very ripe bananas 
1 heaped tsp cinnamon
3 tsp of almond butter
100g (3½oz) raspberries

METHOD
Full recipe from : yummly.com

Place the oats in a bowl with the almond milk and soak for 10 minutes. While the oats soak, preheat the oven to 360F/180C/Gas 4.
Place the bananas on a plate and mash them until they’re totally smooth.
Once the oats have soaked for 10 minutes, stir in the banana, raspberries, cinnamon and almond butter then pour the mix into a baking dish.
Place the dish in the oven and cook for 40 minutes, until all the liquid has been absorbed and the top is golden-brown.
Let the loaf sit for about 20 minutes, until it’s completely cool, then slice it into bars.
Store the bars in an airtight container in the fridge for up to five days.

Ingredients 1 large yellow onion, sliced 3-4 cloves of fresh garlic, minced or pressed 1.5 lbs. boneless, skinless chicken breasts ...

Slow Cooker Chicken Tikka Masala with Vegetables #Recipe


Ingredients

1 large yellow onion, sliced
3-4 cloves of fresh garlic, minced or pressed
1.5 lbs. boneless, skinless chicken breasts
2 (15 oz.) cans fire roasted diced tomatoes
1 tbsp. turmeric
1 tsp. hot curry
1 tsp. cumin
1 tsp. cardamom
Sea salt and fresh ground pepper, to taste
½ cup reduced-sodium chicken stock
1 (15 oz.) reduced-sodium chickpeas, rinsed and drained
1 cup matchstick carrots
1 cup frozen peas
2 tbsp. fresh cilantro, chopped

Instructions
Full recipe from : yummly.com

Place a slow cooker liner or spray the bowl with non-stick cooking spray.
Add onions and garlic to the bottom of the slow cooker bowl.
Add chicken on top of the onion and garlic
Add tomatoes, turmeric, hot curry, cumin, cardamom, salt and pepper.
Add chicken stock. Cover and cook on low for 7-8 hours or high 3-4 hours.
Add chickpeas, carrots and peas and cook for 10 minutes more.
Sprinkle with cilantro.
Serve over brown rice.

Ingredients 3 garlic cloves, chopped 2 tablespoons fresh ginger 2 tablespoons red curry paste 2 tablespoons coconut oil 4 cups veg...

Spicy Thai Curry Noodle Soup #Recipe


Ingredients

3 garlic cloves, chopped
2 tablespoons fresh ginger
2 tablespoons red curry paste
2 tablespoons coconut oil
4 cups vegetable or chicken broth
3 cups coconut milk
6.75 ounces of rice sticks (really thin rice noodles)
Fresh cilantro, thai basil, red chili’s and green onions to garnish

Instructions
Full recipe from  : yummly.com

Combine the garlic, ginger and curry paste in a small cuisinart (or mince and mash together in a small bowl). Add the coconut oil and combine everything well.

In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently for 1-2 minutes.
Add the chicken broth and deglaze the pot. Add the coconut milk and bring the broth to a boil. Season to taste with kosher salt.

Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth.

Garnish with fresh cilantro, thai basil, red chili’s and green onions.

INGREDIENTS 2 1/2 lbs boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch pieces, patted dry Salt and pepper Olive oil 1 medi...

#Recipe : Chicken and Rice Casserole


INGREDIENTS

2 1/2 lbs boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch pieces, patted dry
Salt and pepper
Olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 lb cremini or button mushrooms, sliced
1/4 cup dry sherry or white wine
1 1/3 cups* chicken stock**
1/2 cup sour cream
1/4 cup cream
1 cup raw, medium or long grain, white rice
1 1/2 teaspoon salt
1 teaspoon each of Italian seasoning and poultry seasoning (or 2 teaspoons of one of these herb mixes, or 2 Tbsp chopped fresh herbs such as rosemary, sage, thyme, and basil)**
1/2 teaspoon paprika
2 Tbsp chopped fresh parsley

METHOD
Full recipe from : simplyrecipes.com

1 Preheat oven to 375°F. Heat 2 Tbsp of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Sprinkle a dash of salt on the bottom of the pan. Season the chicken pieces all over with salt and pepper. Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add a little more salt to the pan (and more olive oil if needed) after every batch. This will help prevent the chicken from sticking to the pan. Remove chicken pieces and set aside in a bowl. Note that the chicken does not have to be cooked through, only browned.

2 In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish.

3 Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.

4 Add 1/4 cup dry sherry or dry white wine to the pan to deglaze the pan, scraping off the browned bits from the bottom of the pan. (At this point, if you are making ahead, reduce the sherry to 1 Tbsp and pour off into the casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to make the casserole.) Let the sherry reduce to about 1 Tbsp, then add the chicken stock, and remove from heat. Stir in 1 1/2 teaspoon salt, the cream, and the sour cream. Add the raw rice to the casserole dish. Then pour the stock, sherry, cream, sour cream mixture over the rice. Add the Italian and poultry seasonings (or fresh herbs) and paprika to the dish. Stir the rice, onion, mushroom, herb mixture so that they are evenly distributed in the casserole dish.

5 Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded). Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45 minutes. Remove foil. If the casserole is still too liquidy, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.
Sprinkle with fresh parsley before serving.


Ingredients 1 tablespoon olive oil 2 cloves garlic minced 1 red onion diced 1 zucchini chopped 1 red pepper diced 1 small eggplan...

Vegan Pasta Sauce #Recipe


Ingredients

1 tablespoon olive oil
2 cloves garlic minced
1 red onion diced
1 zucchini chopped
1 red pepper diced
1 small eggplant diced
1 teaspoon dried Italian herbs
1 cup spinach chopped
1 large tomato deseeded and chopped
1 jar of organic marinara sauce( or your favorite sauce)

Instructions
Full recipe from : yummly.com

Heat oil in large skillet and onion saute until soft and translucent. add garlic and red peppers Saute until garlic becomes fragrant.
Add zucchini tomato eggplant and Italian herbs. cook until vegetables are soft about 5-8 minutes.
Pour in marinara sauce and simmer for 15 minutes. add spinach until wilted. serve with your favorite pasta.

Here's what you will need: 1/2 cup creamy peanut butter 1/4 cup soy sauce 1/4 cup rice vinegar 1 Tbsp. sesame oil 2 Tbsp. Srira...

Peanut Noodle Pasta Salad #Recipe


Here's what you will need:
1/2 cup creamy peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar
1 Tbsp. sesame oil
2 Tbsp. Sriracha
1/4 cup water
1 Tbsp. ginger /minced
3 cloves garlic /minced
2 Tbsp. brown sugar
1 Box Whole Grain Linguine (or any pasta will do)
1 cup carrots /finely cut into matchsticks
2 cucumbers /shaved using vegetable peeler
1 red bell pepper /thinly sliced into strips
1 yellow bell pepper /thinly sliced into strips
1/2 cup green onion /sliced
1/4 cup cilantro /chopped
1/4 cup peanuts /chopped

Directions: 
Watch video of this recipe in facebook

Bring a large pot of lightly salted water to a boil. Cook pasta according to instructions on the box. Drain and run cooked pasta under cold water to cool.

In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, minced ginger, minced garlic, and brown sugar.

Combine pasta with sliced vegetables. Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least one hour before serving. Garnish with chopped cilantro and peanuts. Enjoy!

Here’s what you will need: Serves 8 Ingredients: - 1 cup sugar - 1/3 cup passion fruit juice + 2 Tbsp. passion fruit juice - 1 3/4...

Homemade Passion Fruit Flan #Recipes


Here’s what you will need:
Serves 8

Ingredients:
- 1 cup sugar
- 1/3 cup passion fruit juice + 2 Tbsp. passion fruit juice
- 1 3/4 cups heavy cream
- 1 cup whole milk
- 2 tsp vanilla extract
- 2 egg yolks
- 3 eggs

Equipment:
- 8 Ramekins

Directions:
Watch video of this recipe in facebook

1. Pour a cup of sugar and 1/3 cups of passion fruit juice into a saucepan over a medium heat. Let the sugar melt and form a golden color. Don’t over stir. Take off the heat.

2. Spoon the caramel into each ramekin, and swirl it around so the bottom is covered. Set aside to cool.

3. In another saucepan, heat heavy cream, whole milk, vanilla extract, and two tablespoons of passion fruit juice. Stir until well mixed and hot.

4. In a large bowl, mix egg yolks, eggs, and gradually pour in the hot passion fruit cream mixture until fully incorporated. Pour the mixture through a sieve to make the mixture smooth.

5. Place the ramekins into a large roasting pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekins. Pour the mixture into the ramekins and bake at 350˚F / 175˚C for 45 minutes. Let the flan cool outside the oven, and then refrigerate it for at least two hours.

6. When you’re ready to serve the flan, run a knife around the edges to loosen, place a dish over the top of the ramekin and quickly invert it. Enjoy!

INGREDIENTS 1 14 oz jar or can Enchilada sauce 2 to 3 cups shredded Monterey Jack cheese, shredded 6 corn tortillas, 6 inch each 2 ...

#Recipe : Easy Chicken Enchilada Casserole


INGREDIENTS

1 14 oz jar or can Enchilada sauce
2 to 3 cups shredded Monterey Jack cheese, shredded
6 corn tortillas, 6 inch each
2 chicken breasts

INSTRUCTIONS
Full recipe from : jocooks.com

Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.
Remove chicken from the pot and shred with two forks.
Preheat oven to 375 F degrees.
Start layering the casserole. Start with about ¼ cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish, so that I can put 2 corn tortillas across. Place 2 tortillas on the bottom, top with ⅓ of the chicken and ⅓ of the remaining sauce. Sprinkle with ⅓ of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.
Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
Serve warm.

Fire up that Crock-Pot and make these meatballs for any party, and they are sure to be a magical hit! Here’s what you will need: For ...

#Recipe : Slow Cooker Buffalo Chicken Meatballs


Fire up that Crock-Pot and make these meatballs for any party, and they are sure to be a magical hit!

Here’s what you will need:
For the sauce:
  • 1/2 stick of butter, cubed
  • 2 cups Louisiana-style hot sauce
For the meatballs:
  • 3 stalks of celery, finely chopped
  • 1/2 a medium white onion, finely chopped
  • 3 cloves of garlic, minced
  • 1/4 cup of finely chopped parsley
  • 2 tsp salt
  • 2 tsp black pepper
  • 1 lb ground pork
  • 1 lb ground chicken
  • 6 oz blue cheese, crumbled
  • 2 eggs
  • 1 cup panko bread crumbs
Directions:
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  • Begin by making the buffalo sauce. Turn your crock pot on to its lowest setting and combine the hot sauce and butter until all the butter is melted.
  • Meanwhile, in a large bowl, combine the celery, onion, garlic, parsley, salt, black pepper, pork, chicken, blue cheese, eggs, and most of the bread crumbs. Work with your hands to evenly combine all the ingredients. Pinch off a golf ball’s worth of the mixture and roll in your hands to form a ball. If the mixture is too soft to hold its shape, add more bread crumbs.
  • Once all the balls are formed, arrange them in the bottom of your crock pot, turning each one to evenly coat it with the buffalo sauce. Layer the meatballs as necessary, beginning around the perimeter of the pot. Turn your crock pot to high, and cook 1 1/2 - 2 hours.
Serve with ranch, celery, and a sprinkling of parsley.

Here's what you will need: For the Beef mixture: 1/2 onion, diced 1 pepper, diced 500g mince 75g cheddar cheese 4 courgettes ...

Taco Courgette Boats #Recipe


Here's what you will need:

For the Beef mixture:
1/2 onion, diced
1 pepper, diced
500g mince
75g cheddar cheese
4 courgettes
Hollowed out courgette meat (optional)

For the taco seasoning:
1 tsp chilli powder (mild, medium or hot - depending on your preference)
1/2 tsp paprika
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp cayenne pepper
Cooking oil
Salt
Pepper

To serve:
Salsa
Guacamole
Soured cream
Jalapeño chillies

Serves: 4

Method:
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1. Make the taco seasoning by stirring together all of the spices along with a pinch of salt and some pepper.
2. Cook the onions over a medium heat with a little oil for 3 minutes.
3. Add the peppers and cook for a further 2 minutes, seasoning with salt and pepper.
4. Stir in the mince, cooking until brown.
5. Sprinkle over the taco seasoning.
6. Stir in half of the cheese and remove from the heat.
7. Preheat the oven to 200°C/400°F/Gas Mark 6. Top and tail the courgettes and slice them in half lengthways.
8. Make a boat out of the courgettes by hollowing them out - leaving about 1cm of flesh inside. We did this by cutting a slit down each side lengthways, then making more cuts going across about 1 inch apart, then we used a teaspoon to scoop it all out. (feel free to use the scooped out courgette in the beef mixture, adding at the same time as the peppers).
9. Generously spoon the beef taco mixture into the hollowed out courgette halves.
10. Transfer the courgettes to a baking tray, cove with foil and bake for 20 minutes.
11. Remove the foil, top with with remaining cheese and grill for a further 5 minutes to melt the cheese.
12. Top them with tomato salsa, guacamole, soured cream and jalapeño chillies.


INGREDIENTS: 1 pound Italian sausage (I prefer hot, but mild or sweet also work) 1 medium white onion, peeled and diced 3 cloves gar...

Easy Breakfast Casserole with Sausage, Hashbrowns and Eggs #Recipe


INGREDIENTS:

1 pound Italian sausage (I prefer hot, but mild or sweet also work)
1 medium white onion, peeled and diced
3 cloves garlic, minced
1 red bell pepper, cored and diced (or 1 jar of roasted red peppers, drained and diced)
6 eggs
1/3 cup milk
1 (20 ounce) bag frozen hash browns, thawed
2 cups shredded cheddar or mozzarella cheese
1/4 teaspoon freshly-ground black pepper
(optional topping: thinly sliced green onions)

DIRECTIONS:
Full recipe from : yummly.com

Heat oven to 375 degrees F.

Add the sausage to a medium saute pan. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Remove sausage with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of sausage grease in the saute pan, discarding the rest. Add the onion and red pepper* to the saute pan, and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes until fragrant. (If using the jarred roasted red peppers, wait to stir them until after the garlic.) Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Stir to combine.

In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the hashbrown mixture, and stir to combine. Pour the mixture into a 11x7-inch or a 9x9-inch baking dish (a 9x13-inch dish will also work), and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 20 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes and the top of the potatoes begin to slightly brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!

Here’s what you need: 1 tube refrigerated biscuits 1 jar marinara sauce 24 frozen mini meatballs 2 cups shredded mozzarella cheese ...

Meatball Sub Bake #Recipes


Here’s what you need:
1 tube refrigerated biscuits
1 jar marinara sauce
24 frozen mini meatballs
2 cups shredded mozzarella cheese

Directions:
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Cut each refrigerated biscuit into 8 pieces. Place in a greased 9x13 baking dish. Pour on the sauce, and stir to coat all sides of the biscuits. Place the meatballs on top of the mixture. Top with the shredded cheese, and bake for 35 minutes. Enjoy!

Here’s what you will need: 2 Bagels, Thinly Sliced 2 Tbsp. Olive Oil 8 oz Lox 8 oz Softened Cream Cheese 1/3 cup Diced Red Onion ...

Lox Dip & Bagel Chips #Recipe


Here’s what you will need:
  • 2 Bagels, Thinly Sliced
  • 2 Tbsp. Olive Oil
  • 8 oz Lox
  • 8 oz Softened Cream Cheese
  • 1/3 cup Diced Red Onion
  • 1 tsp Dried Minced Garlic
  • 1 tsp Sesame Seeds
  • 1 tsp Poppy Seeds
  • 1 tsp Fennel Seeds

Optional:
* 1 tsp Capers
* 1 tsp Green Onion

Directions:
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Slice the bagels in half, and horizontally slice each half into 3 thin pieces. On a baking sheet, lightly brush olive oil on both sides of the bagel slices. Broil for 6 minutes, flipping halfway. (Times may vary, so keep an eye on them!) Break the crispy bagels up into smaller pieces for dipping.

Dice the lox, and place in a medium size bowl. Add softened cream cheese, diced onion, dried minced garlic, sesame seeds, poppy seeds, and fennel seeds. Mix until well combined. Place dip in a bowl and serve alongside the bagel chips. Enjoy!


Here’s what you’ll need: Vegetable or Sunflower Oil Hot Dog Buns Sugar Ice Cream Extra Toppings - Like sauce or sprinkles! Method:...

Deep-Fried Ice Cream Dogs #Recipe


Here’s what you’ll need:
Vegetable or Sunflower Oil
Hot Dog Buns
Sugar
Ice Cream
Extra Toppings - Like sauce or sprinkles!

Method:
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1. If it’s not already pre-sliced, cut the hot dog bun in half, keeping it together a little if you can.
2. Roll the bun in sugar.
3. Fry in hot oil for about 30 seconds each side,
4. Allow to cool for 30 seconds, then fill with ice cream and cover in sauce!


Here’s what you will need for four servings: 1 tablespoon canola oil 2 chicken breasts, sliced into ½-inch strips 2 tablespoons garl...

Garlic Chicken Pesto Pasta #Recipes


Here’s what you will need for four servings:

1 tablespoon canola oil
2 chicken breasts, sliced into ½-inch strips
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
¾ cup heavy cream
½ grated parmesan cheese
¼ cup pesto
3 cups penne pasta, cooked and drained
¾ cup cherry tomatoes, halved
Parmesan cheese to garnish
Chopped basil to garnish

Directions:
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Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.

Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.

Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.

Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat. To serve, sprinkle parmesan cheese and basil on top!

Ingredients For the casserole: 1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, shoul...

#Recipe : Low-Carb Chicken Cordon Bleu Casserole


Ingredients

For the casserole:
1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
1/2 pound very thinly sliced deli-style honey ham, rough chopped
1/4 pound thin sliced baby Swiss cheese

For the sauce:
4 tablespoons butter
4 tablespoons flour
3 1/4 cups milk
2 tablespoons fresh squeezed lemon juice
1 tablespoon dijon mustard
1 1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon pepper

For the topping:
6 tablespoons butter
1 1/2 cups panko bread crumbs
1 1/2 teaspoons crushed dried parsley
salt and pepper to taste

Instructions
Full recipe from : yummly.com

Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.

Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.

To make the sauce: Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.

To make the topping: Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.

Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.


Here’s what you will need: Ground chicken Salt and pepper Cubed cheese (We used mozzarella, but you can use whatever you want) Pank...

Cheese-Stuffed Chicken Nuggets #Recipe


Here’s what you will need:
  • Ground chicken
  • Salt and pepper
  • Cubed cheese (We used mozzarella, but you can use whatever you want)
  • Panko
  • Oregano
  • Flour
  • Eggs 
  • Oil for frying
  • Condiments of your choice

Directions:
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  • First, season the ground chicken with salt and pepper. Grab a handful of ground chicken and roll into a rough ball shape, place a cube of cheese in the center and wrap the ground chicken around it. Form it into a chicken nugget shape. Set aside.
  • Season the panko with oregano. Take the chicken nuggets and coat with flour, dip in egg and cover with the panko/oregano mix. Deep fry in the oil until browned and crispy.

Ingredients 6 medium potatoes,peeled and chopped 2 ½ cups (625 ml) water 1/2 cup (120 g) chopped onion 2 teaspoons instant chicken ...

Slow Cooker Cheesy Potato Soup #Recipe


Ingredients

6 medium potatoes,peeled and chopped
2 ½ cups (625 ml) water
1/2 cup (120 g) chopped onion
2 teaspoons instant chicken bouillon granules
1/4 teaspoon freshly ground black pepper
6 oz (180 g) shredded American cheese
1 ½ cups (375 ml) can evaporated milk
4 oz (120 g) crispy cooked bacon,crumbled

Method
Full recipe from : yummly.com

Step 1 Combine potatoes,onion,chicken bouillon,pepper and water in slow cooker.

Step 2 Cover and cook on low heat setting for 8-9 hours(for high heat set for 3-4 hours). Stir cheese and milk into mixture in slow cooker. Cover slow cooker and cook on low-heat setting for a further 1 hour.

Step 3 Remove cooked potato soup from slow cooker. Ladle into a soup bowls. Sprinkle with crumbled bacon and serve.

Here’s what you will need: Yields: 4 servings 4 Tbsp. olive oil 3 cups diced sweet potatoes (about 2 large potatoes) ½ yellow onion...

Sweet Potato Black Bean Hash #Recipe


Here’s what you will need:
Yields: 4 servings
  • 4 Tbsp. olive oil
  • 3 cups diced sweet potatoes (about 2 large potatoes)
  • ½ yellow onion, diced
  • 1 red pepper, sliced
  • Salt and pepper to taste
  • ½ Tbsp. paprika
  • 1 tsp cumin
  • 2 cups spinach
  • 1 15-oz. can black beans

Directions:
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  • Heat olive oil on medium heat in a large pan. Add sweet potatoes, onion, pepper, salt, pepper, paprika, and cumin and stir. Cook for 10 minutes, occasionally stirring. Add spinach and cook for an additional five minutes. Lastly, add the black beans and stir until all ingredients are well-blended.

Serve up with eggs and avocado or on its own. Enjoy!


Here’s what you will need: 6 eggs 1/2 cup milk 1/2 cup heavy cream 2 tsp vanilla extract 2 tsp cinnamon 1/2 cup sugar 2 packs cinn...

Cinnamon Roll Breakfast Muffins #Recipe

Here’s what you will need:
  • 6 eggs
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 cup sugar
  • 2 packs cinnamon rolls
Directions:
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  • 1. In a medium bowl, mix eggs, milk, cream, vanilla extract, cinnamon, and sugar.
  • 2. Cut each cinnamon roll into eight pieces, and stuff inside a greased muffin tin. Pour batter in each tin about 3/4 of the way. If you pour too much, the tin will overflow in the oven.
  • 3. Cover the tin and refrigerate for at least 2 hours, letting the cinnamon roll absorb the mixture.
  • 4. Bake at 350˚F / 175˚C for 35 minutes.
  • 5. Remove the muffin from the tin, top with icing and serve warm.


Ingredients 1 can crescent rolls 2 cups shredded rotisserie chicken 8 slices cooked crumbled bacon, divided 1 cup mayonnaise 1 ta...

Chicken Bacon Ranch Bake #Recipe


Ingredients

1 can crescent rolls
2 cups shredded rotisserie chicken
8 slices cooked crumbled bacon, divided
1 cup mayonnaise
1 tablespoon dry Ranch seasoning
1 large tomato, chopped
3 medium green onions, chopped
1 cup shredded Cheddar Jack cheese blend

Directions
Full recipe from : yummly.com

Preheat oven to 400 degrees. Spread crescent rolls onto a 13×9 inch baking pan, sealing perforated edges. Bake 10 minutes. Meanwhile, mix mayo and Ranch seasoning until well combined. In a medium bowl crumble 6 slices of bacon, add shredded chicken, and 1/2 cup of the mayo Ranch mixture. Stir until combined. Remove baked crescent sheet from oven, spread the remaining mayo Ranch mixture over the top within a 1/4 inch of edges. Spread the chicken mixture over the top of the Ranch mixture. Sprinkle with tomato and cheese. Bake 10 to 12 minutes or until cheese is hot and melted. Sprinkle with remaining bacon and green onions. Eat and enjoy

Ingredients 3 tbsp olive oil 1 medium onion (chopped) 20 oz mushrooms, finely chopped 1 cup quick cook oats 1 cup breadcrumbs 1/2...

Vegetarian Mushroom Meatballs #Recipe


Ingredients

3 tbsp olive oil
1 medium onion (chopped)
20 oz mushrooms, finely chopped
1 cup quick cook oats
1 cup breadcrumbs
1/2 cup  chopped parsley
4 garlic cloves (minced)
2 eggs
1/2 tsp dried oregano
1/2  tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1 24oz jar Ragu marinara sauce
 parsley to garnish
1/3 cup  grated Parmesan cheese (optional)

Instructions
Full recipe at : yummly.com

In a large skillet, saute the onion in olive oil on medium-low heat for about 7 minutes. Add mushrooms, increase the heat to medium-high and cook them for 10-15 minutes. You'll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely. Add garlic, stir, and transfer the mushrooms into the mixing bowl. Let them cool down.

Add the rest of the ingredients excluding marinara and parsley to the mixture. Stir the mixture nicely and cover it with plastic wrap. Refrigerate for at least 2 hours, possibly overnight for the flavors (and texture!) to develop.

When ready to cook, using a tablespoon as a measure, form small balls from the mixture. Fry the balls in a small amount of vegetable oil until they turn brown or bake then in a preheated oven at 400F for 15 minutes.

Add marinara sauce to the medium saucepan. Place the meatballs on top and cook the meatballs in the sauce on a low heat for about 15 more minutes.

Garnish with grated Parmesan or fresh parsley.


Here’s what you will need: 125ml soy sauce 150g honey 60 ml rice wine vinegar 1/2 chopped onion 2 garlic cloves Pepper 1 tsp grou...

Slow Cooker Honey Teriyaki Chicken #Recipes


Here’s what you will need:
125ml soy sauce
150g honey
60 ml rice wine vinegar
1/2 chopped onion
2 garlic cloves
Pepper
1 tsp ground ginger
4 chicken breasts
3 tbsp cornflour
60ml water
Spring onions and sesame seeds to serve

Here’s how you make it:
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1) Mix the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ground ginger together in a small bowl and set aside.
2) Oil the slow cooker and add the chicken breasts. Pour the sauce over the chicken, cover and cook on high for 3-4 hours.
3) Remove and drain the chicken and set aside in a large bowl. Shred thoroughly with two forks.
4) Transfer the leftover sauce into a saucepan and add water mixed with the cornflour. Reduce over a medium heat until thick.
5) Add the chicken to the sauce and mix thoroughly. Serve over a bed of rice with spring onions and sesame seeds!


INGREDIENTS ¾ stick (85g) unsalted butter ½ cup (175g) golden syrup 2 and ½ cups (300g) digestive biscuits/graham crackers, roughly ...

Triple Chocolate Fridge Cake #Recipe


INGREDIENTS

¾ stick (85g) unsalted butter
½ cup (175g) golden syrup
2 and ½ cups (300g) digestive biscuits/graham crackers, roughly broken
½ cup (82g) dark chocolate chips
10.5oz/300g milk chocolate, I used Green and Blacks
¾ cup (129g) white chocolate chips
Cocoa powder for garnish, optional

INSTRUCTIONS
Full recipe from : anniesnoms.com

Grease and line an 8x8 inch square pan and leave to one side. I used Wilton Bake Easy and grease proof paper.
Place butter and golden syrup into a small saucepan and place over a low heat, stirring until the butter is completely melted and combined.
Place broken up digestive biscuits into a medium sized bowl and then pour the melted butter mixture over the biscuits. Stir with a wooden spoon until the biscuits are coated in the butter mixture.
Tip into your prepared pan and press into an even layer with a spoon/your hands. It doesn't matter if it's not 100% neat, you'll be covering it in chocolate!
Leave to cool and set slightly, around 20 minutes.
Sprinkle the base with the dark chocolate chips and then place the milk chocolate into a large, heat proof bowl. Microwave in 20 second increments, stirring in between each one, until the chocolate is melted. Alternatively, you can place the bowl over a pan of simmering water and stir until the chocolate is melted.
Pour melted chocolate all over the biscuit base and gently spread until the whole base is covered.
Leave to set for 10 minutes before placing the white chocolate chips into another heat proof bowl and repeating the above microwave instructions until the chocolate is melted.
Spoon the white chocolate over the milk chocolate layer, drizzling it up and down and across to create lines of chocolate. You can drizzle the chocolate in whatever pattern you wish, I just went with vertical lines as I like how they look!
Leave to cool completely, before covering the pan with cling film and placing in the fridge to set completely, around 2 hours.
Once set, transfer to a cutting board and slice into 9-12 bars. I find a warm knife cuts through the Fridge Cake better! Sprinkle with cocoa powder, if desired.
Triple Chocolate Fridge Cake will keep in an airtight container, at room temperature for 4 days, or in the fridge for 5 days.


Here’s what you will need: Yields 12 burritos 4 duck breasts 1 Tbsp. of oil 1/4 tsp of salt 2 cloves of garlic 1 tsp of soy sauce...

Peking Duck-Inspired Burritos #Recipe


Here’s what you will need:
Yields 12 burritos
  • 4 duck breasts
  • 1 Tbsp. of oil
  • 1/4 tsp of salt
  • 2 cloves of garlic
  • 1 tsp of soy sauce
  • 1 tsp of rice wine
  • 1 tsp of five-spice powder
  • Another 1 Tbsp. of oil
  • Cooked rice
  • Cucumbers
  • Scallions
  • Hoisin sauce
  • Flour tortillas

Directions:
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Rub oil, salt, garlic, soy sauce, rice wine, and five-spice powder into the duck breasts. Let it marinate for 30 minutes.

Add one Tbsp. of oil to a hot skillet over medium heat. Add the duck breasts skin side down, cook until the skin is browned and crispy (can take up to 8-10 minutes, depending on your heat). Flip the duck so skin side is up. Place the skillet under the broiler for five minutes to further crisp the skin. Be careful not to burn the skin. Remove from oven and let it rest for five minutes before slicing.

Wrap the burrito. Spread hoisin sauce over the flour tortilla, layer on the rice, duck slices, cucumbers, and scallions. Wrap it all up and enjoy!