EARL GREY TEA LATTE #drink #tea #cocktail #latte #vanilla

Despite the fact that I typically love winter, this (nearly) destined to be over season was unquestionably not my companion. The temperatures dropped an abundant excess for my preferences and we scarcely observe any sun beams for a considerable length of time. This sort of climate sort of gets me down and next to working, I needed to fill my time with things I truly love. Furthermore, parts and heaps of hot beverages  just to ensure I would endure this winter in one piece.

I had this sack of Whittard Chelsea  Earl Gray Tea that a portion of our companions brought to us from London some time back, that sat on one of our racks in the kitchen. It just stayed there unopened. Why? Since I truly adored its bundle :) I realize it sounds insane, yet it's valid! It had a lovely vintage-ish box that looked too beautiful to possibly be opened and a silver plated injecter that I completely venerated!

In all honesty, everything that has 'latte' in it sort of interests me

What's more, when I found that you can likewise add lavender to this Earl Gray Tea Latte (London Fog), presently great blend, I realized I needed to open my container as quickly as time permits!

What's more, indeed, lavender is the mystery fixing I'm adding to this stunning latte! :) One that will likewise add a French curve to the entire idea and will make it much increasingly fragrant and exquisite.

EARL GREY TEA LATTE  #drink #tea #cocktail #latte #vanilla

Also try our recipe : Holiday Punch #punch #drink #healthy #fresdrink #cocktail

Ingredients :

  • 1 cup strong Earl Grey tea:
  • 1 cup water
  • 1-2 teaspoon Earl Grey loose leaf tea OR 1-2 Earl Grey tea bags
  • 1/2 teaspoon dried lavenderr (the secret ingredient)
  • 1/2 teaspoon brown sugar (or other sweetener)
  • 1/3 cup warm milk of choice
  • 1/4 tablespoon vanilla extract
  • blender with super powers

Instructions :

  1. Bring the water to boil and add the Earl Grey tea and the lavender. Add the sugar and let steep for 5-10 minutes.
  2. Strain the tea leaves and the lavender.
  3. Pour the tea, the warm milk and the vanilla into your blender and blend on high speed (a few seconds->a minute, depending on your blender's super powers) until you get a creamy and foamy mixture.
  4. Pour it in your favorite cup and enjoy it warm, on a regular basis 
Source : bit.ly/2ZVe69D


Read more our recipe : Fresh Squeezed Lemonade #drink #lemonade #fresh #delicious #party

LEMON GARLIC BUTTER SHRIMP WITH ZUCCHINI NOODLES (10-MINUTE )

LEMON GARLIC BUTTER SHRIMP WITH ZUCCHINI NOODLES (10-MINUTE )
LEMON GARLIC BUTTER SHRIMP WITH ZUCCHINI NOODLES (10-MINUTE ) #LEMON GARLIC #BUTTER #SHRIMP #WITH #ZUCCHINI #NOODLES #(10-MINUTE )
LEMON GARLIC BUTTER SHRIMP WITH ZUCCHINI NOODLES (10-MINUTE )





YIELD: SERVES 4    PREP TIME: 10 MIN     COOK TIME: 10 MIN

This Lemon garlic butter shrimp with zoodles is an easy and simple shrimp recipe that cooks in one skillet in just 10 minutes. Guaranteed to impress!



INGREDIENTS YOU NEED

1 pound (450g) raw medium shrimp, peeled and deveined
4 medium zucchini
1 tablespoon olive oil
4 tablespoons softened butter, or ghee, divided
4 garlic cloves, finely chopped
1 teaspoon Italian seasoning
Pinch of red pepper flakes
Juice of 1/2 fresh lemon
1/4 cup (60ml) chicken or vegetable stock (or white wine)
Hot sauce of your choice, to taste (we used Sriracha)
Salt and fresh cracked pepper, to taste
1/4 cup chopped fresh parsley, for garnish

LEMON GARLIC BUTTER SHRIMP WITH ZUCCHINI NOODLES (10-MINUTE ) #LEMON GARLIC #BUTTER #SHRIMP #WITH #ZUCCHINI #NOODLES #(10-MINUTE )
LEMON GARLIC BUTTER SHRIMP WITH ZUCCHINI NOODLES (10-MINUTE )



DIRECTIONS

1. To prepare this lemon garlic butter shrimp recipe with zucchini noodles: Wash and trim the ends of the zucchini. Make the zucchini pasta using a spiralizer or julienne peeler and set aside.

2. Heat 1 tablespoon oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp in one layer and sprinkle with salt and pepper. Cook shrimp for one minute without stirring, so the bottom of the shrimps get slightly browned.

3. Add the chopped garlic, Italian seasoning, and red pepper flakes and then stir the shrimp for another minute or two to cook shrimp the other side. Transfer the grilled shrimp to a shallow plate.

4. In the same pan, add remaining butter, lemon juice, chicken or vegetable stock, and hot sauce to the pan. Bring the sauce to a simmer for 2-3 minutes, stirring regularly.

5. Stir in the zucchini noodles and cook until done, about 2 minutes, stirring regularly. Allow the sauce to reduce a bit if it�s too watery. Add the grilled shrimp back to the pan and stir for another minute. Serve immediately your shrimp zucchini noodles with lemon slices, extra parsley, and pepper. Enjoy!

Carb Free Lasagna Stuffed Chicken Breasts for Clean Eating #dinner #familyrecipes #eating #lasagna #lowcarb

Carb Free Lasagna Stuffed Chicken Breasts for Clean Eating #dinner #familyrecipes #eating #lasagna #lowcarb

Preheat the broiler to 375 degrees f. what's more, splash, or brush a heating dish with cooking oil. Utilizing a sharp blade cut a profound pocket into the side of every chicken bosom.

Season with a bit of ocean salt, dark pepper, oregano, garlic and include a modest shower of olive oil. Utilizing your hands rub the seasonings/oil into the chicken great. In a little bowl whisk the egg together with ricotta cheddar, parmesan, new parsley, thyme, 2 Tablespoons of basil, and a touch of ocean salt and pepper. Whisk well to consolidate blend.

Stuff the ricotta blend similarly into every chicken front pocket that you made, at that point delicately place the stuffed bosoms into the readied dish. Spoon marinara equally over the chicken bosoms.

Spread with a top, or foil and heat for around 25-30 minutes, or until chicken is cooked through. Mastermind the mozzarella cuts over every chicken bosom and heat revealed for an extra 2 minutes, or until cheddar is melty. Sprinkle with new cleaved basil and appreciate!

Carb Free Lasagna Stuffed Chicken Breasts for Clean Eating #dinner #familyrecipes #eating #lasagna #lowcarb

Also try our recipe : Grilled Shrimp Kebab #shrimp #kebab #dinner #healthyrecipe #food

Ingredients :

  • 4 chicken breasts about 6 ounces each
  • 1 Tbsp dried oregano
  • 2 fresh garlic cloves, minced
  • 1 cup all-natural marinara sauce 
  • 1 free range egg
  • 1 cup ricotta cheese
  • 1/4 cup shredded fresh parmesan cheese
  • 4 thin mozzarella slices
  • 2 Tbsps chopped fresh parsley
  • 1 Tbsp fresh thyme leaves 
  • 4 Tbsps fresh chopped basil, divided
  • sea salt and fresh ground black pepper 

Instructions :

  1. Preheat the oven to 375 degrees f. and spray, or brush a baking dish with cooking oil.
  2. Using a sharp knife cut a deep pocket into the side of each chicken breast.
  3. Season with a touch of sea salt, black pepper, oregano, garlic and add a tiny drizzle of olive oil. Using your hands rub the seasonings/oil into the chicken very well.
  4. In a small bowl whisk the egg together with ricotta cheese, parmesan, fresh parsley, thyme, 2 Tablespoons of basil, and a pinch of sea salt and pepper. Whisk well to combine mixture.
  5. Stuff the ricotta mixture equally into each chicken breast pocket that you created, then gently place the stuffed breasts into the prepared dish.
  6. Spoon marinara evenly over the chicken breasts.
  7. Cover with a lid, or foil and bake for about 25-30 minutes, or until chicken is cooked through.
  8. Arrange the mozzarella slices over each chicken breast and bake uncovered for an additional 2 minutes, or until cheese is melty.
  9. Sprinkle with fresh chopped basil and enjoy! 
Source : bit.ly/2KT79Q8


Read more our recipe : Twice Baked Sweet Potato Puffs #paleo #baked #diet #healthydinner #potato

Instant Pot Butter Beef

Instant Pot Butter Beef


Instant Pot Butter Beef #InstantPot #Butter #Beef
Instant Pot Butter Beef



Instant Pot butter beef recipe is my favorite keto roast recipe because it is full of flavor thanks to the ranch and Italian dressing plus butter and banana peppers, tender to eat and perfect over mashed cauliflower or potatoes for people not on low-carb diets. #Keto #InstantPot #Butter #Beef #LowCarb
4.55 from 20 votes

Course: EntreeCuisine: AmericanKeyword: Butter Beef, Keto Instant Pot Beef RoastPrep Time: 10 minutesCook Time: 1 hourTotal Time: 1 hour 10 minutesServings: 6 servingsCalories: 580kcal



Ingredients

3 lb beef roast such as a chuck or arm roast
1 tablespoon olive oil
2 tablespoons ranch dressing seasoning mix
1 pint jar pepper rings, drained with 1/4 cup of juice reserved
2 tablespoons zesty Italian seasoning mix
8 tablespoons butter
1 cup water


Instant Pot Butter Beef #InstantPot #Butter #Beef
Instant Pot Butter Beef 


Instructions
Turn the Instant Pot or pressure cooker to saute or brown. Place the one tablespoon of olive oil in the bottom of the pot when it is hot. Sear both sides of the roast in the pot.
Turn the pot off and pour the water, seasoning mixes, pepper rings, reserved juices on top of the beef roast. Place the stick of butter on top of the roast.

Lock the lid onto the Instant Pot. Seal the valve. Manually set the time for 60 minutes of pressure. For larger roasts, it could take 90 minutes.
When the cooking is complete, you can either allow for natural release or use the quick release. Cut up the beef with a salad sheers or break apart with forks.
Serve with pureed cauliflower or mashed potatoes.
Notes

Nutrition
Calories: 580kcal | Carbohydrates: 4g | Protein: 44g | Fat: 44g | Saturated Fat: 21g | Cholesterol: 197mg | Sodium: 883mg | Potassium: 753mg | Sugar: 1g | Vitamin A: 496IU | Calcium: 43mg | Iron: 5mg

BOURBON CHERRY COKE #sangria #cocktail #part #healthydrink #fresh

Whiskey Cherry Coke is a brisk and delightful mixed drink you can make with only four fixings. Snatch a glass and how about we go!

I cherish a decent mixed drink on the ends of the week and I adore attempting new things. We simply made Rum and Coke Popsicles and they were so fun! I'm additionally a major enthusiast of the Cantaloupe Margarita. This Bourbon Cherry Coke formula is another most loved of mine.

To make this beverage, you'll just require four basic fixings: the bourbon of your decision, Coca Cola, fruits and sugar. That is it!

Making Bourbon Cherry Coke entirely simple. You'll have to begin with set, diced fruits, bourbon and the sugar to make a mash. We utilize a glass muddler for this.

You can go down a significant hare gap finding out pretty much all the various sorts of bourbon that exist on the planet and the contrasts between them. Truly, it will take your breath away.

Simply know this: for this yummy mixed drink you can pick whatever you'd like. The brand and the sort are exchangeable here. Simply use what you have at home or whichever one takes a gander at the store!

BOURBON CHERRY COKE #sangria #cocktail #part #healthydrink #fresh

Also try our recipe : Easy Tropical Sangria #drink #sangria #cocktail #party #healthy

INGREDIENTS

  • 4 oz Whiskey
  • 1 � cups fresh cherries pitted
  • 1 tsp. sugar
  • 12 oz cold coca cola

INSTRUCTIONS

  1. Remove the seeds from the cherries and dice.
  2. Place in a large glass muddle together the bourbon, cherries and sugar until you have a pulp.
  3. Add to a bar shaker and shake to mix.
  4. Strain the liquor mix into 2 glasses.
  5. Top off with cola.
  6. Garnish
Source : bit.ly/30yFtGY


Read more our recipe : BRAZILIAN LEMONADE #drink #lemonade #healthyrecipe #cocktail #party

BROWNIE BATTER BREAKFAST BAKE #desserts #cakes #easy #bars #brownies

Appreciate the flavor of brownies for breakfast in this single-serve veggie lover breakfast prepare that is stacked with fiber, solid fats, and plant-based protein. Normally sweet and stacked with chocolate season, it's a solid and tasty approach to begin your day.

Awwr I'm simply joking. Sort of. I don't really prescribe having brownies for breakfast [on a standard basis], yet I do suggest eating things that are somewhat (perused: significantly) more advantageous and make you have an inclination that you're having brownies for breakfast.

I realize I said that I'd stop with the morning meal plans in the wake of barraging you with them in January, and I will after today. I just extremely needed to impart this last one to you all, and I calculated that chocolate for breakfast was the ideal method to progress into February and set the state of mind for Valentine's Day.

To state this morning meal bowl tastes precisely like a brownie would be an untruth, however it additionally wouldn't be excessively a long way from reality. Clearly we're managing an alternate surface here since I'm almost certain most brownies don't come outfitted with the great nourishment intensity of oats, however to the extent taste goes? It's pretty darn close.

BROWNIE BATTER BREAKFAST BAKE #desserts #cakes #easy #bars #brownies

Also try our recipe : Secretly Healthy 87 Calorie Brownies #desserts #cakes #bars #brownies #recipes

INGREDIENTS

  • 1/3 cup (30 g) rolled oats
  • 2 Tbsp (15 g) flour of choice*
  • 1 Tbsp (5 g) unsweetened cocoa powder
  • 1/4 tsp baking powder
  • pinch of salt
  • 1/3 cup (80 ml) unsweetened almond milk
  • 1/2 � 1 Tbsp (8�15 ml) maple syrup, to taste
  • 1 tsp (5 ml) coconut oil, melted
  • 1/2 tsp vanilla flavor
  • 1 Tbsp (10 g) dairy-free chocolate chips

INSTRUCTIONS

  1. Preheat oven to 325�F, and lightly coat an individual sized ramekin or oven-safe bowl with cooking spray or oil.
  2. In a medium-sized mixing bowl, whisk together oats, flour, cocoa powder, baking powder, and salt. Add almond milk, maple syrup, coconut oil, and vanilla, mixing until well combined. Fold in chocolate chips, reserving a few to sprinkle on the top.
  3. Transfer batter to your greased ramekin, topping with a few extra chocolate chips if desired. Bake for 15-20 minutes, depending on desired consistency.
  4. Remove from oven and allow to cool for about 5 minutes before adding any additional toppings and digging in!
Source : bit.ly/2PxuB86


Read more our recipe : Blackberry Cheesecake OREO Brownies #oreo #brownies # blackberry #dessert #cake

VEGAN BLUEBERRY SCONES #vegan #blueberry #desserts #snack #party

VEGAN BLUEBERRY SCONES #vegan #blueberry #desserts #snack #party

Delicate, clammy Vegan Blueberry Scones with straightforward coating are a brilliant expansion to any morning meal or informal breakfast! Superior to Starbucks!

Scones can be really dry yet that isn't the situation here. These veggie lover blueberry scones are inconceivably wet, delicate and out and out great. They taste a million times superior to the ones at Starbucks, and are made with no creature fixings!

In the first place, preheat the broiler to 400 degrees and line a huge heating sheet with material paper.

Next, in a huge bowl, include the flour, heating powder, ground flaxseeds, sugar and salt. Mix to consolidate.

Include the chilly vegetarian spread and utilize a baked good shaper (or your hands if necessary) until the blend takes after coarse pieces. Pour in the milk and vanilla, and mix until simply joined. At that point overlay in the blueberries.

VEGAN BLUEBERRY SCONES #vegan #blueberry #desserts #snack #party

Also try our recipe : BOSTON CREAM PIE CUPCAKES #desserts #cupcakes #pie #snack #pumpkin

Ingredients :

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon ground flaxseeds
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 8 tablespoons cold vegan butter (or solid coconut oil)
  • 3/4 cup almond milk (soy or coconut milk fine)
  • 1 teaspoon pure vanilla extract
  • 3/4-1 cup fresh blueberries (may use frozen as well)

Instructions :

  1. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt and sugar.
  3. Add the cold vegan butter, and use a pastry cutter or your hands to work the butter into the dry ingredients. It should resemble coarse crumbs.
  4. Pour in the milk and vanilla, and stir until just combined. Fold in the blueberries.
  5. On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands (lightly flour your hands if sticky). Flatten it into a circle, about 1 inch thick.
  6. Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces.
  7. Place the scones onto the prepared baking sheet and bake for 22-26 minutes, until lightly golden brown on top.

VEGAN BAKED ZITI #vegan #baked #healthyrecipes #dinner #food

VEGAN BAKED ZITI #vegan #baked #healthyrecipes #dinner #food

Veggie lover Baked Ziti is a simple weeknight feast! This consoling pasta dish is made with cooked ziti noodles, marinara sauce, cashew cheddar and discretionary vegetarian "meat". Gluten free and Nut free choices.

This formula was one of the main I at any point presented on my site about 3 years prior. It stays one of my most famous plans for an explanation, and consistently gets rave surveys from everybody who attempts it!

I chose to give it a crisp look with new photographs, just as improved guidelines, however the formula itself is unaltered from the first.

You're going to adore this Vegan Baked Ziti! It's ideal to make when organization comes more than, a vacation supper, or only a bustling weeknight since it's SO EASY.

VEGAN BAKED ZITI #vegan #baked #healthyrecipes #dinner #food

Also try our recipe : BOURBON BACON ROAST BEEF SLIDERS #appetizers #snacks #creamcheese #wontons #lunch
Ingredients :

Cashew Cheese

  • 1 1/2 cups raw cashews
  • 3/4 cup water
  • juice from 1 large lemon (2-3 tablespoons)
  • 4 tablespoons nutritional yeast
  • 1 garlic clove
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt

The Rest

  • 1 pound ziti noodles gluten free if needed
  • 25 ounces marinara sauce ( 1 jar)
  • 2 1/2 cups vegan ground "beef" OR 2-3 sliced vegan sausages, optional
  • 1 bag non-dairy mozzarella cheese shreds, optional for topping

Instructions :

  1. Preheat oven to 375 degrees F. Lightly grease a 9 x 13 inch casserole dish.
  2. Make the Cashew Cheese sauce: Soak the cashews in boiling hot water for at least 5 minutes. Drain the cashews and add them to a high powered blender along with the water, lemon juice, nutritional yeast, garlic, onion powder and salt. Blend until smooth, scraping the sides down as needed. Set aside.
  3. Prepare pasta according to package instructions. You can cook the pasta while your cashews are soaking to save time. Drain the noodles and add to casserole dish.
  4. Pour the marinara sauce and "meat", if using, on top of the noodles and stir to combine.
  5. Spoon the cashew cheese on top of noodle/sauce mixture and stir gently, leaving pockets of cheese intact.
  6. Sprinkle with non-dairy mozzarella cheese shreds OR about 1/2 cup of Vegan Parmesan.
  7. Bake, uncovered, for 25 minutes until hot throughout.
  8. Serve immediately and enjoy!
Source : bit.ly/38IVfDy


Read more our recipe : MEATBALL MARINARA POPPERS APPETIZER #dinner #healthyrecipes #shrimp #noodles #meatball

INSTANT POT TACO SOUP #healthydiet #taco #soup #paleo #keto

Moment Pot Taco Soup is probably the most straightforward soup to make. This is a minor departure from an old family top pick. I adjusted this to be a weight cooker taco soup. It's delightful and fiery!

At the point when I was more youthful I had a vocation as a prep cook/dishwasher/server in a retirement home. I worked for a brilliant cook named Ruth. The home just had around 25 occupants, so she had the option to make them home prepared dinners. It was a fun work environment. I cherished every one of them!

Anyway, Ruth gave me a large number of her plans, which I treasure. I have shared a couple on this blog. This Taco Soup formula is one of Ruth's. I altered it a piece consistently.

The principle ways I have changed it is by utilizing what I have in the storeroom. Some of the time I don't have Rotel, so I utilize increasingly green chiles and diced tomatoes (and some red pepper pieces for some warmth). On the off chance that I don't have garbanzo beans, I simply utilize a jar of some different beans. It's adaptable!

INSTANT POT TACO SOUP #healthydiet #taco #soup #paleo #keto

Also try our recipe : VEGAN PUMPKIN CHEESECAKE #healthy #cakes #vegan #diet #keto

Ingredients :

  • 1-2 lbs Ground Beef or Ground Turkey (93% lean) use a little oil for browning turkey
  • 1 packet Taco Seasoning Mix, about 3 Tbsp. (or try my Easy Taco Seasoning recipe)
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Oregano
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 packet Ranch Dressing Mix (optional)
  • 1 (10 oz) can Rotel
  • 1 (7 oz) can Diced Green Chiles, With juice
  • 4 cups Chicken Broth, low sodium
  • 1 (14 oz) can Black Beans, rinsed & drained
  • 1 (14 oz) can Garbanzo Beans, rinsed & drained
  • 1 (14 oz) can Red Kidney or Pinto Beans, rinsed & drained
  • 1 (14 oz) can Diced Tomatoes, with juice

Instructions :

  1. Turn the pressure cooker on to the Saut� setting. Add the meat (add a little oil if using turkey). Cook for a few minutes.
  2. Add the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper. Continue cooking, stirring occasionally, until meat is cooked.
  3. Add the Ranch packet, if using, Rotel, green chiles, and chicken broth. Stir, and place a glass lid on the pot to help the broth heat up faster. Once the broth is at a slow simmer, add all of the beans and stir well.
  4. Add the can of diced tomatoes, but don't stir. Place the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
  5. Cancel the Saut� setting and then press the Pressure Cook/Manual button (or dial) and the + or - button (or dial) to choose 6 minutes. The pot will take several minutes to build up the pressure before the timer starts.
  6. When the cooking cycle has finished, let the pot sit undisturbed for 15 minutes. Then do a controlled Quick Release of the pressure by turning the knob towards the Venting position in short bursts (I use a wooden spoon handle). When you feel confident that no soup will spew out with the steam, open the knob all the way.
  7. When the pin in the lid drops down, you can open the lid facing away from you. Give the soup a stir, carefully as there could be some hot steam pockets in there.
  8. Taste and adjust salt, if needed, then add the tortillas and the corn. Stir well and let sit for a few minutes, stirring occasionally to help dissolve some of the tortillas.
  9. Serve with any of the garnishes you like!

HOW TO MAKE A LONDON FOG DRINK #drink #cocktail #sangria #recipes #easy

Have you at any point thought about how to make a London Fog Drink? It's a definitive tea latte formula with a trace of sweetness and increase in caffeine. Ideal for cold winter mornings or evening shots in the arm!

Folks, I'm formally getting old. I simply opened up my inbox to discover an email advising me that my multi year secondary school get-together is coming up. WHAT? How has it been a long time since I moved on from secondary school? I mean I have zero enthusiasm for going back in time or remembering my secondary school days, however it truly doesn't feel like 10 years have passed.

From numerous points of view I feel like an alternate individual (fortunately!), however I can simply place myself operating at a profit oxford shoes of my multi year old self swaggering around Toronto like I possess the spot. I'm as yet uncertain about why nobody educated me that wearing 3 tanks beat over one another or overplucking your eyebrows was NOT cool.

Be that as it may, for the entirety of the progressions that have unfurled since my secondary school days, one thing has continued as before, The London Fog.

HOW TO MAKE A LONDON FOG DRINK #drink #cocktail #sangria #recipes #easy

INGREDIENTS

  • 1 Earl Grey tea bag
  • 1/2 cup hot water
  • 1/2 cup unsweetened vanilla almond milk (or other milk of choice)
  • 1/4 tsp vanilla extract
  • 1-2 tsp raw honey, maple syrup or sweetener of choice

INSTRUCTIONS

  1. Steep your tea bag in the hot water for 3-5 mins (depending on strength preference)
  2. Mix together almond milk and vanilla extract and steam or froth depending on what tools you have.*
  3. Stir sweetener in with steeped tea and top with frothed milk.
  4. Enjoy hot!
Source : bit.ly/2McOQa8

COCONUT LIME CHICKEN #chicken #coconut #healthydinner #lime #food

Coconut Lime Chicken Breasts a one skillet, Whole 30 endorsed dish made with just a bunch of fixings.

This coconut lime chicken is for everybody out there who gets unimaginably exhausted eating plain old chicken all day every day except can't be wasted time with making anything unreasonably extravagant for supper.

I've said it previously and (to be straightforward I can be a messed up record now and again) I'll state it again: while I've never been the greatest fanatic of chicken Mike can't get enough of it. He's about the white meat while I couldn't mind less. So normally that implies I need to continually attempt to think of better approaches to dress it up and make it something extremely worth eating.

That being said I'm still joyfully noshing ceaselessly on this nectar mustard chicken plate of mixed greens  bacon, avocado, mustard.simply load me up. While I could wax on about the amount I adore that serving of mixed greens today it's about this coconut lime chicken, and I guarantee it's similarly as great!

COCONUT LIME CHICKEN #chicken #coconut #healthydinner #lime #food

Also try our recipe : BROCCOLI GARLIC PASTA WITH PARMESAN #parmesan #dinner #broccoli #garlic #food

INGREDIENTS

  • 4 skinless, boneless chicken breasts, about 1 1/2 pounds
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon coconut oil
  • 1/2 cup red onion, it came out to 1/2 onion for me, chopped
  • 1 whole red chili, chopped optional
  • 1 cup organic chicken stock*
  • 2 tablespoons lime juice, about 1 large lime
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon red chili flakes
  • 1/2 cup full fat coconut milk from a can or coconut cream
  • pinch turmeric powder (optional for colour)
  • 1 tablespoon arrow root starch for paleo/whole 30 or corn starch mixed into 1 tablespoons water optional

INSTRUCTIONS

  1. Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken. Sprinkle each side of the chicken with salt and pepper.
  2. Melt the coconut oil in a large skillet over a medium high heat on the stove. Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly. Wipe down the pan with a paper towel to remove black/brown bits.
  3. Add a little more oil back to the pan along with the chopped onion to the same skillet and saut for a few minutes to soften. Add the chili pepper if you're using it. Saut another couple of minutes. Add the chicken stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down. Add the coconut milk (and the turmeric if using) and bring to simmer again for another 5 minutes. Add the starch and water at this time if you're using it. You may need to raise the heat slightly higher to bring this to a boil to activate the starch. Once the sauce thickens reduce it back down to a simmer.
  4. Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.
  5. Serve with rice or cauliflower rice with the sauce spooned over the top.
  6. Add an extra sprinkling of cilantro & chillies and enjoy!
Source : bit.ly/2mAzr9r


Read more our recipe : CHICKEN ALFREDO LASAGNA ROLL UPS #lasagna #chicken #dinner #healthy #familydinner

One-Pan Balsamic Chicken Veggie Bake #veggie #diet #healthy #paleo #keto

We love solid dinners that our speedy and simple! Who says eating well is difficult or exhausting? This One-Pan Balsamic Chicken Veggie Bake is evidence that eating well can be simple AND scrumptious! The best part is that tidy up is snappy with this formula since all you have to set up this feast, beside the fixings and a broiler, is a skillet, a cutting board, and a blade.

We're focused on adhering to our promise by offering to you plans that are enthusiastic about flavor and short on fixings with the goal that you can invest less energy in the kitchen and additional time doing the things you love. Our One-Pan Balsamic Chicken Veggie Bake is made with only 10 fixings (excluding the oil, salt and pepper). Fixings that can without much of a stretch be found all things considered markets all year.

For increasingly delightful chicken, first make the balsamic sauce for marinating the chicken. While the chicken is marinating, you can then prepare and hack the veggies. You can even marinate the chicken longer on the off chance that you wish  a couple of hours or medium-term. On the off chance that time isn't in support of you, no stresses, simply pursue the bearings as composed.

One-Pan Balsamic Chicken Veggie Bake #veggie #diet #healthy #paleo #keto

Also try our recipe : Paleo One Pot Lasagna Skillet #paleo #healthydiet #whole30 #lasagna #lowcarb

INGREDIENTS

  • 1 lbs. boneless skinless chicken breast, tenders or thighs (if large, cut in half)
  • 3 small heads of broccoli, chopped into pieces (about 4-5 cups)
  • 3-4 medium carrots, peeled and cut into skinny sticks**
  • 2 cups button mushrooms, halved if large
  • 1 small red onion, diced
  • 1/2 cup cherry or grape tomatoes
  • 1/4 cup balsamic vinegar
  • 1/4 cup avocado or olive oil
  • 4 garlic cloves, finely minced
  • 3-4 tbsp. fresh basil, finely chopped + additional for topping
  • 1 tsp. fresh thyme (1/2 tsp. dried) optional
  •  tsp sea salt
  • tsp pepper

INSTRUCTIONS

  1. Preheat oven to 400?. Line a baking sheet with parchment paper.
  2. Combine balsamic vinegar, oil, garlic, basil, thyme, salt and pepper. Whisk to make sauce.
  3. Place chicken in zip-lock bag or glass container with about 1/2 of the balsamic sauce. Toss and move chicken breast around to coat. Set in fridge (may marinate for longer period of time if you wish).
  4. Meanwhile, chop veggies. **for more tender carrots, cut into skinny sticks.
  5. Place veggies, EXCEPT for tomatoes, on the sheet pan. Pour remaining balsamic sauce over veggies and toss veggies to coat. Make sure all pieces are coated. Feel free to use your hand with this to really get the broccoli florets coated.
  6. Remove chicken from zip-lock bag or container, move veggies around to make spaces for the chicken. Place chicken on pan.
  7. Transfer pan to the oven and bake for 10 minutes. After 10 minutes, remove from oven and add tomatoes and toss veggies. Place back into the oven.
  8. Bake for an additional 5-10 minutes or until chicken is cooked through. This will depend on the thickness of the chicken. For example, tenders or small chicken breasts (as shown in photos) will need to bake for 5-7 additional minutes. To ensure chicken is done, you could also use a meat thermometer. Once thermometer reaches 165?, remove pan from oven.
  9. Top with chopped fresh basil. Serve and enjoy!

KAHLUA EGGNOG MUDSLIDE COCKTAIL RECIPE #drink #cocktail #recipes #smoothie #chocolate

In spite of the fact that I'm normally a margarita sort of young lady, when the special seasons move around I'm about the eggnog. There's only something about it that shouts "Christmas cheer" to me! Furthermore, when I truly need to be over the top, transforming that eggnog into an eggnog landslide drink is around a thousand times better. It resembles taking a beautiful Christmas morning and transforming it into a white Christmas it's exactly what occasion dreams are made of.

That thick smooth beverage just sold during the Christmas season, and ordinarily in milk container structure has been near, from what most history specialists concur on, since the thirteenth century. Obviously, we aren't drinking a similar formula as Monks were back then. Today, eggnog is made with beaten eggs, cream, flavorings, and as a rule incorporates liquor.

Ask any barkeep and you will discover that a landslide drink is made with Rum, Kahlua, dessert (whoopee frozen yogurt), mixed with ice, at that point presented with chocolate sprinkled in the glass. Brace yourself for what I'm about to tell you, as an aficionado of a decent mixed drink � it's heavenly.

KAHLUA EGGNOG MUDSLIDE COCKTAIL RECIPE #drink #cocktail #recipes #smoothie #chocolate

Also try our recipe : Creamy Crockpot Hot Chocolate #drink #creamy #hotchocolate #party #easy

Ingredients :

  • 1 cup Eggnog
  • 1 oz Coconut Rum
  • 1 oz Kahlua
  • Whip Cream optional
  • 1 dash Cinnamon optional

Instructions : Creamy Crockpot Hot Chocolate #drink #creamy #hotchocolate #party #easy

  1. Combine eggnog, coconut rum, Kahlua, and stir together.
  2. Pour into serving glass and add whip cream and cinnamon to garnish. 

BREAKFAST SPAGHETTI SQUASH #breakfast #vegetarian #healthy #recipes #spaghetti

BREAKFAST SPAGHETTI SQUASH #breakfast #vegetarian #healthy #recipes #spaghetti

Recently, I have been utilizing spaghetti squash a great deal in my cooking. The main spaghetti squash dish I made was heated spaghetti squash with tomato meat sauce. I appreciated it so much, I made a few spaghetti squash dishes after that.

I love the taste and surface of this spaghetti-like vegetable. In the wake of heating the squash for thirty minutes, within was cushioned with a fork. It was then bested with bacon, cheddar and eggs.

The outcome was a delectable and low carb breakfast spaghetti squash. In spite of the fact that this dish is ordinarily had for breakfast, it tends to be delighted in whenever of the day. My family and I had it for supper as a side dish for a meat. Appreciate!

BREAKFAST SPAGHETTI SQUASH #breakfast #vegetarian #healthy #recipes #spaghetti

Also try our recipe : PEAR APPLE CHEDDAR CARAMELIZED ONION GRILLED CHEESE BAGEL SANDWICH #breakfast #vegan #sandwich #vegetables #yummy

Ingredients :

  • 1 spaghetti squash, about 3 lbs
  • olive oil for brushing
  • Salt and pepper, to taste
  • 5 strips of bacon, chopped and cooked
  • 4 eggs
  • 1/2 cup cheddar cheese
  • Green onion for garnish

Instructions :

  1. Preheat oven to 400 degree F. Line a baking sheet with parchment paper.
  2. With a knife, carefully score squash lengthwise where you�re going to cut it in half. Poke a few holes along the score.
  3. Microwave the squash for 5 minutes or until the scored skin is soft enough to cut. Allow to cool.
  4. Carefully cut the squash in half. Scoop out the seeds.
  5. Brush the inside of both halves of the squash with olive oil. Season with salt and pepper.
  6. Place the two halves cut side down on the prepared pan and roast until tender, about 30 minutes. Allow several minutes to cool.
  7. Using a fork, scrape the insides to create a spaghetti-like texture. Leave insides in the squash.
  8. Sprinkle bacon and cheese on top of the fluffed squash. Make 2 wells in each half and break an egg in each well.
  9. Place breakfast squash halves back in the oven, and bake until egg whites are set and yolks are starting to thicken, about 10-15 minutes, depending on how you like your baked eggs to be.
  10. Garnish with chopped green onion and black pepper.

Taco Casserole #appetizers #snacks #creamcheese #wontons #lunch

This Taco Casserole Recipe is stacked with the entirety of your Mexican top picks and beat with Doritos, Fritos, or Tortilla Chips! It's anything but difficult to collect days early and prepare later for a simple supper!

I've been on a meal kick of late, particularly ones that you can make early. It's astonishing how much simpler your life becomes when you do a little dinner prep early.

The way that you can gather this as long as 2 days early is extremely convenient. Also, the fixings are extremely simple to modify.

This formula incorporates the accompanying layers of fixings, all together from first to last:

Refried Beans, Sour Cream, Seasoned Ground Beef + Onions, Cheese, Black Olives, Tomatoes, Crunchy Toppings. (Tortilla Chips, Doritos, as well as Fritos.

Taco Casserole #appetizers #snacks #creamcheese #wontons #lunch

Also try our recipe : HAWAIIAN HAM AND CHEESE SLIDERS RECIPE #dinner #cauliflower #food #lunch #easy

Ingredients :

  • 1 lb. ground beef I use 80% lean
  • 1 small yellow onion diced
  • 1 oz. taco seasoning equivalent to 2 Tablespoons
  • 16 oz. refried beans
  • � cup sour cream
  • 2 cups cheddar cheese shredded*
  • � cup black olives sliced
  • 1/3 cup tomatoes diced
  • � cup crunchy toppings such as tortilla chips Doritos, and/or Fritos

To garnish:

  • 1/3 cup lettuce shredded
  • Green onions (optional)
Instructions :
  1. Preheat oven to 350 degrees.
  2. Add the ground beef and diced onions to a large pan and cook and crumble over medium heat until the meat is cooked through.
  3. Drain excess grease.
  4. Add cup water and taco seasoning.
  5. Bring to a boil.
  6. Reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from heat.
  7. Spread the refried beans in an even layer within a casserole dish. (Mine was 13.25"x9" but varying sizes are fine.)
  8. Spread the sour cream over the refried beans.
  9. Top with cooked ground beef mixture, then with cheese.
  10. If you�re preparing this head of time, let it cool and cover and refrigerate until ready to bake.

CINNAMON SORE THROAT TEA #milktea #drink #chocolate #recipes #yummy

Utilize your preferred milk, dairy, plant-based, it's everything great. Also, I'm a major devotee to utilizing what as of now tastes great to you.

For the photos I utilized two various types of milk so you could see there's a little contrast in the manner it looks.

I utilized cashew milk and my significant other's 2% dairy milk. Both were great. Both covered and mitigated.

What's more, in case you're stressed over the way that milk may build bodily fluid (the same number of individuals have remarked), once more, don't hesitate to utilize plant-based milk, as it works extraordinary!

CINNAMON SORE THROAT TEA  #milktea #drink #chocolate #recipes #yummy

Also try our recipe : APPLE CIDER MOSCOW MULE #drink #apple #cider #summer #lemonade

Ingredients :

  • 1 cup milk use your favorite dairy or plant-based
  •  teaspoon ground cinnamon
  •  teaspoon powdered ginger
  • 1 tablespoon mild tasting honey

Instructions :

  1. Place milk in a small saucepan and scald (heat) on low until hot but not boiling. Stir in the cinnamon, ginger, and honey until well mixed. Sip to soothe.
  2. Or, place all ingredients in a microwave safe cup and microwave on high for 1-1 - minutes (microwave times will vary), or until hot. Stir, and sip.

Greek Marinade #dinner #yummy #easy #healthyrecipes #lunch

Greek Marinade #dinner #yummy #easy #healthyrecipes #lunch

a greek-roused flame broiling marinade ideal for at whatever point you're barbecuing up a formula or dinner with a smidgen of mediterranean flare. this greek marinade has a greek yogurt base, which keeps whatever you're flame broiling totally delicate and succulent, and huge amounts of garlic, lemon and oregano to add huge amounts of mediterranean flavor to each and every chomp. ideal for flame broiled chicken, barbecued sheep, or flame broiled veggies!

i've never gone to greece, however I spent a decent bit of my school days going to the different greek bistros around grounds for gyros, souvlaki and greek fries between the long periods of 2-3 am. #expert

so while I can't address its realness (thus: greek-ISH), this marinade IS loaded up with the flavors I consider when I think about my go-to greek bistro dinners. it's made with greek yogurt, olive oil and red wine vinegar, and it packs a mean punch of lemony, garlicky, oregano-y enhance.

Greek Marinade #dinner #yummy #easy #healthyrecipes #lunch

INGREDIENTS
  • 2 pounds meat or veggies of choice
  • 1 cup plain Greek yogurt
  • 4 cloves garlic, smashed
  • 2 lemons, zested & juiced
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon dried oregano
  • 2 teaspoons Kosher salt
  • 1 teaspoon ground black pepper

INSTRUCTIONS

  1. Mix the Greek grilling marinade: Add the yogurt, garlic, lemon zest, lemon juice, olive oil, red wine vinegar, honey, oregano, Kosher salt & ground black pepper to a bowl or jar. Whisk or shake to combine. Set aside, or store in an airtight container in the refrigerator up to 3 days.
  2. Marinate: Pour the Greek grilling marinade over your meat or veggies of choice. Marinate for at least 6 hours or up to overnight.
  3. Grill as desired. Enjoy!

BROWNIE COOKIES #cookies #brownies #desserts #pie #pumpkin

I want to eat a decent brownie. Unfortunately, I still can't seem to make a decent brownie. For reasons unknown the majority of my brownie endeavors end in a fiasco more often than not excessively thick, and quite often over-prepared.

Brownies are not hard to make, however for reasons unknown I battle with it. It's inconceivably irritating. In this way, when I went over a formula for Brownie Cookies in Ricardo Magazine, I thought it was the ideal chance to finish my brownie revile

Not having any desire to upset things a lot because of my brownie issues, I chose to pursue the formula and bearings precisely (which I never do).

The main clump of these folks did not end up well (modest representation of the truth). The player was REALLY slender. That is to say, it was essentially brownie player (otherwise known as cake hitter), and not under any condition strong like treat batter. So when the formula said to "shape the player into balls" I realized I'd imperially F'd up another brownie formula. Once more!

BROWNIE COOKIES #cookies #brownies #desserts #pie #pumpkin

Also try our recipe : Lavender Blackberry Swirl Ice Cream #desserts #cakes #blackberry #lavender #recipes

INGREDIENTS

  • 8 oz dark chocolate chopped*
  • 3 Tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1/4 tsp baking powder
  • 2 large eggs
  • 1/2 cup light brown sugar lightly packed

INSTRUCTIONS

  1. Melt chocolate and butter in a bowl over a pot with simmering water or in the microwave. Cool to room temperature (approx 15 mins).
  2. In a small bowl, whisk together sugar and eggs. Add to chocolate and mix until well combined. Add flour and baking powder and mix until combined.
  3. Chill in the fridge for approx. 20-30mins, until batter is slightly thickened.
  4. Preheat oven to 350F and line 2 baking sheets with parchment or silicone mats.
  5. Using a medium cookie scoop (1 1/2 Tbsp), scoop batter onto cookie sheet and place 6 to a sheet. Batter will be fairly thin.
  6. Bake for approximately 11 mins, until cookies are cooked on the edges but still soft in the center. Cool completely on baking sheets.

TURN YOUR LEFTOVER CANDY INTO WITCHS BREW BROWNIES #diet #brownies #desserts #keto #vegan

These Witch's Brew Brownies are the ideal Halloween dessert formula for spending the majority of your remaining Halloween treat!

Whoopee! November is at long last here! Truly, I'm one of those individuals who has the house enriched and has just begun Christmas shopping. I can't resist, I cherish this season! The drawback of the start of November is that despite everything i'm attempting to dispose of the extra Halloween sweet from a month ago's celebrations.

OMG, So. Much. Sweet. Wednesday I was home with my little girl. She was exhausted, I was exhausted (clothing and cleaning is exhausting folks!) and I chose we would do somewhat enchantment and make the remainder of that Halloween sweet vanish into these Witch's Brew Brownies!

Plans utilizing extra Halloween sweet don't need to be entangled. These Witch's Brew Brownies utilize a boxed brownie blend and the majority of the extra Halloween sweet you have! It's quite basic, simply make a group of brownies from a boxed brownie blend and fill them with remaining treats, and some palatable eyes, since all you truly need to make a formula Halloween-y are consumable eyes.

TURN YOUR LEFTOVER CANDY INTO WITCH�S BREW BROWNIES #diet #brownies #desserts #keto #vegan

Also try our recipe : Carb Free Lasagna Stuffed Chicken Breasts for Clean Eating #diet #lasagna #chicken #lowcarb #yummy

INGREDIENTS

  • 1 box Brownie mix + ingredients listed on back of box
  • Leftover Halloween candy, any kind!
  • Edible Eyes

INSTRUCTIONS

  1. Make brownies according to instructions on the box.
  2. Pour brownie mix into pan and top with Halloween candy. Save half to place on top at the end. 
  3. Bake according to package instructions. 
  4. 5 minutes before the brownies have finished baking add the remaining Halloween candy to the top of the brownies.
  5. When the brownies have finished baking remove them from the oven and add the edible eyes. Let cool.
  6. Enjoy!

CAULIFLOWER CHEESE NUGGETS #cauliflower #vegetraian #vegan #easy #dinner

Does any other individual have chicken strip fixated youngsters? My children totally cherish them and the more lower the nature of chunk the better in their eyes! We do make chicken strips a considerable amount at home however as of late I've begun making these Cauliflower Nuggets as well, with an end goal to eat somewhat less meat and by and large get the children eating more veggies.

I must be straightforward and reveal to you that my children are not the greatest devotees of cauliflower but rather they do eat cauliflower cheddar so I figured I would make these pieces excessively gooey and by and large more child agreeable!

They are extremely simple to make in spite of the fact that you do require a nourishment processor to combine every one of the fixings. You could take a stab at cutting the cauliflower up in all respects finely and blending the various fixings by hand, yet the surface might be somewhat unique and unquestionably not as smooth.

The chunks are very delicate, which means they are flawless finger sustenance for little children and infants. On the off chance that you incline toward them to be firm, at that point you could generally move them in an additional covering of breadcrumbs and fry them instead of prepare them.

CAULIFLOWER CHEESE NUGGETS #cauliflower #vegetraian #vegan #easy #dinner


INGREDIENTS

  • 350g / 12oz cauliflower
  • 50g / 1 cup fresh breadcrumbs
  • 100g / 1 cup grated cheddar cheese
  • 1 medium egg
  • 1/4 tsp garlic powder
  • 1/2 tsp mixed dried herbs

INSTRUCTIONS

  1. Preheat the oven to 200c / 390f and line a baking tray with parchment paper or a silicone non-stick mat.
  2. Chop the cauliflower into small pieces and cook it by either boiling or steaming it, which ever is your preference.
  3. Once the cauliflower has cooked add it to a food processor and blitz until it has broken down into small pieces. Add the rest of the ingredients and blitz again just enough until they are all combined. You dont want to over-blitz the mixture!
  4. Place one large spoon of the mixture at a time onto the baking tray and mould into a round shape. I make about 12 nuggets from this but it will depend on what size you want them to be.
  5. Bake in the oven for 12-14 minutes until golden brown. Allow to cool for 5 minutes before serving as this will help them to keep their shape.
  6. Serve immediately or store in an airtight container in the fridge for up to 48 hours.

Mississippi Mud Brownies

Mississippi Mud Brownies




My favorite one-bowl brownie recipe topped with warm gooey marshmallows and chocolate frosting.

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course: DessertCuisine: AmericanServings: 24Calories: 245kcal

Mississippi Mud Brownies #Mississippi #Mud #Brownies #MississippiMudBrownies
Mississippi Mud Brownies


Ingredients
For the brownies:

  1. 4 large eggs
  2. 2 teaspoons vanilla extract
  3. 1 1/2 cups all-purpose flour
  4. 1 teaspoon salt
  5. 3 cups mini marshmallows
  6. 1/3 cup unsweetened cocoa powder
  7. 1/2 cup oil (vegetable or canola oil)
  8. 1/2 cup butter , softened
  9. 2 cups granulated sugar


For the frosting:

  1. 1/2 cup melted butter
  2. 1/3 cup unsweetened cocoa powder
  3. 1/3 cup evaporated milk
  4. 1 teaspoon vanilla extract
  5. 3 - 3 1/2 cups powdered sugar

Mississippi Mud Brownies #Mississippi #Mud #Brownies #MississippiMudBrownies
Mississippi Mud Brownies


Instructions

  1. Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
  2. In a large mixing bowl, pour oil over cocoa powder and mix. Add softened butter and mix until smooth. Add sugar and mix for 1 minute. 
  3. Add eggs, one at a time, mixing after each addition. Add vanilla and mix. Add flour and salt and stir to combine. 
  4. Pour batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  5. Remove brownies from the oven and sprinkle the marshmallows evenly on top. Return to the oven for 2-3 minutes or until the marshmallows are puffed. Remove from oven and allow them to cool completely.
  6. Once brownies are cool, make the frosting.

For the frosting:

  1. Add melted butter, cocoa powdered, evaporated milk, vanilla, and 2 cups of powdered sugar to a mixing bowl and beat with electric beaters until smooth. 
  2. Add more powdered sugar, a cup at a time, mixing well, until you reach your desired frosting consistency. I usually use about 3 1/4 cups powdered sugar.
  3. Spread frosting over the cooled brownies and cut into squares. I've found a plastic knife works best to cut them, or if you make them 1 day in advance they are much easier to cut.
  4. Have you tried Mississippi Mud Cake?

Notes
Don't miss my tips for making and storing these brownies in the post above.

Slow Cooker Chicken and Gravy

Slow Cooker Chicken and Gravy


Chicken and gravy cooked in the slow cooker together, great over mashed potatoes.
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Slow Cooker Chicken and Gravy #SlowCooker #Chicken #and #Gravy  #SlowCookerChickenandGravy
Slow Cooker Chicken and Gravy


Prep Time:
5 minutes
Cook Time:
6 hours
Total Time:
6 hours 5 minutes
Course: Main CourseCuisine: AmericanKeyword: chicken and gravyServings: 6Calories: 245kcal
Equipment
Slow Cooker � 3 quart or larger

Ingredients


  1. 2 pounds boneless skinless chicken breasts
  2. 1.74 oz. dry chicken gravy mix (2 packets)
  3. 10.75 oz. can cream of chicken soup
  4. 1.5 cups water
  5. ? teaspoon black pepper

Gravy thickener if needed:

  1. 2 Tbsp. water
  2. 2 Tbsp. cornstarch



Instructions

  1. Add the chicken breasts (no need to pre-cook or brown)
  2. In a small bowl whisk together the gravy mix, cream of chicken soup, water and pepper.
  3. Pour the gravy mix over the chicken in the slow cooker.
  4. Cook on low for 6-8 hours or on high for 4 hours.
  5. Shred the chicken with two forks in the slow cooker.
  6. If your gravy is thin from the chicken being too juicy or added veggies, mix together the cornstarch and water. Add to the slow cooker along with the gravy and shredded chicken. Add the lid back on and cook high for 10 minutes longer or until the gravy has thickened.
Slow Cooker Chicken and Gravy #SlowCooker #Chicken #and #Gravy  #SlowCookerChickenandGravy
Slow Cooker Chicken and Gravy


Notes
Can I use a different cut of chicken?
Yes, use one of these other cuts of chicken if desired, though the gravy will need to be thickened at end with cornstarch.

  1. Bone-in chicken breasts, thighs or drumsticks
  2. Boneless skinless chicken thighs

If desired add one or more of these additions to the gravy at the beginning of cook time:

  1. Herbs such as dried thyme or oregano
  2. Sliced mushrooms
  3. Sliced onions
  4. Cooked bacon crumbles

Try one or more of these sides:

  1. Mashed Potatoes
  2. White bread
  3. Vegetables such as corn or broccoli
  4. Stove-top stuffing
  5. Baked Potatoes

Copycat Olive Garden Tuscan Garlic Chicken

Im partnering with Le Creuset to bring you todays recipe. All opinions are my own. Thank you for helping me work with companies I love!

This copycat Olive Garden Tuscan garlic chicken has a rich creamy sauce. A restaurant quality meal made from scratch in 45 minutes.

Copycat Olive Garden Tuscan Garlic Chicken

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 - 8

INGREDIENTS:

  FOR THE CHICKEN:
  • 1 c. all-purpose flour
  • 1/2 c. panko bread crumbs
  • 1 tbsp. garlic powder
  • 2 tsp. Italian seasoning
  • 1 tsp. kosher sea salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 3 boneless skinless chicken breasts (or 6 cutlets)
  • 2 tbsp. olive oil
  FOR THE PASTA:
  • 1 lb. fettuccine
  FOR THE SAUCE:
  • 2 tbsp. (1/4 stick) unsalted butter
  • 4 cloves garlic, minced
  • 1 red bell pepper, cut into 2? long thin strips
  • 1/2 tsp. kosher sea salt
  • 1/4 tsp. paprika
  • 1/8 tsp. ground black pepper
  • 2 tbsp. all-purpose flour
  • 1 c. low-sodium chicken broth
  • 1 c. milk
  • 1/2 c. half & half
  • 2 c. roughly chopped fresh spinach
  • 1 c. freshly grated parmesan cheese

DIRECTIONS:

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
  2. In a shallow dish, combine the flour, bread crumbs, garlic powder, Italian seasoning, salt, pepper, basil, and oregano. Lay each piece of chicken into the mixture and toss until both sides are fully coated.
  3. In a a large skillet set over medium heat, add olive oil. When the oil is hot, place the chicken into the pan, making sure not to rub off the coating. Sear chicken for 2-3 minutes on each side (making sure not to move it around) until golden brown.
  4. Remove the chicken from the skillet and place onto the prepared baking sheet. Place in the oven for 15-20 minutes or until it reaches an internal temperature of 165 degrees.
  5. While the chicken is baking, heat a large pot of water and cook the fettuccine according to the package�s instructions. Drain and set aside.
  6. While the noodles are cooking, set the same skillet used to sear the chicken over medium-low heat. Add the butter. When has melted, add the bell pepper and cook for 3-4 minutes. Season with salt, pepper and paprika, then add the garlic and saut� until fragrant, about 1 minute.
  7. Add flour and whisk constantly for 1 minute. Slowly pour in the chicken broth, milk and half & half. Turn heat up to medium and bring mixture to a simmer. Add the spinach and cook until wilted and the sauce thickens, about 3-5 minutes.
  8. Stir in parmesan cheese, then remove from the heat and whisk until smooth. Add pasta and toss to combine.
  9. Serve pasta in bowls topped with sliced chicken and extra parmesan cheese.

Notes

Recipe source: lifemadesimplebakes
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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Pesto Chicken Pull Apart Sliders

These simple to make, pesto chicken force separated sliders are the ideal fast and simple supper and the extra sliders are astonishing for lunch the following day! | #let'scooking

Pesto Chicken Pull Apart Sliders

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 9

Ingredients:

  • 9 Slider Rolls, or plate buns
  • 1/4 cup Pesto
  • 2 cups Cooked Shredded Chicken
  • 1 cup Shredded Mozzarella Cheese
  • 2 tablespoons Butter, softened
  • 1/2 teaspoon Garlic Salt
  • 1 teaspoon Dried Parsley

Instructions:

  1. Preheat the broiler to 375F. Softly shower a 8x8-inch heating dish with cooking splash.
  2. Cut the supper overflows with half, on the off chance that they are pull separated moves you can leave them stayed together and cut them all simultaneously. Spot the base parts into the readied preparing dish.
  3. Spread the pesto sauce over the base parts of the supper rolls. Spread the slashed chicken over the pesto, and sprinkle the mozzarella cheddar over the chicken. Spread with the top parts of the supper rolls.
  4. In a little bowl, whisk together the margarine, garlic salt and parsley. Brush this blend over top of the sliders and spread the entire dish firmly with aluminum foil. Heat for 15-20 minutes, or until the cheddar is softened. Serve warm.

Notes

Recipe source: momyummyfood
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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Best Caprese Chicken Recipe - How To Make Caprese Chicken

baked caprese chicken thighs cooked right in a sweet, garlic balsamic glaze with juicy cherry tomatoes, fresh basil and topped with melted mozzarella cheese!

Caprese Chicken

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Servings: 6 

INGREDIENTS

  • 6 skinless , bone-in chicken thighs
  • 1 teaspoon dried oregano*
  • 1 teaspoon dried basil*
  • 1 teaspoon salt
  • cracked black pepper , to taste
  • 1 tablespoon olive oil (or a light spray of cooking oil spray)
  • 2 tablespoons minced garlic
  • 1/3 cup balsamic vinegar
  • 2 1/2 tablespoons brown sugar , packed
  • 1 1/2 cups grape or cherry tomatoes , divided
  • 8 0z (250 g) fresh mozzarella cheese (or Bocconcini), cut into 6x 1/2-inch slices**
  • 1/4 cup fresh basil leaves , chiffonade
  Balsamic Glaze: (Optional To Serve)
  • 1/3 cup balsamic vinegar
  • 2 tablespoons brown sugar , packed

INSTRUCTIONS

  1. Preheat oven to 210�C | 410�F.
  2. Season each chicken thigh with the oregano, basil, salt and pepper.
  3. Heat the oil (or cooking spray) in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate; drain most of the excess oil, leaving about a teaspoon worth.
  4. Return the skillet back to the stove; fry garlic until fragrant (about 1 minute). Add the vinegar and brown sugar; stirring to combine while heating through. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).
  5. Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the tomatoes, whole, around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese; return back into the oven for a further 5 minutes or until the cheese has melted.
  6. Slice the remaining 1/2 cup tomatoes in half; place them on top of the cheese; pour over some of the balsamic sauce from the pan and garnish with basil. Serve immediately.
  Optional:
  1. If wanting to serve with extra balsamic glaze (as pictured above), make your glaze while the chicken is in the oven. Combine the vinegar and sugar in a small pot and bring to the boil. Reduce heat, allowing to simmer while stirring occasionally, until the glaze is thickened and reduced by half (about 5-6 minutes). Drizzle over the chicken when ready to serve.
Recipe Notes
  1. *You can substitute oregano and basil for Italian seasoning or pizza topper if that is what you have on hand.**For my Australian followers, I find fresh Bocconcini in the deli section in Woolworths. I used 2 large balls, both 125 g each. You can use the smaller ones if that's all you can find.

Notes

Recipe source: cafedelites
Tags: #easyrecipes #dinner #chickenrecipes #food #cooking #chicken #easy #recipes

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