Food Recipes 16

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Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

Ingredients Caramelized onions 1 tablespoon olive oil 3 yellow onions , large, sliced 1/4 teaspoon salt 1 tablespoon balsamic vinegar Creamy pasta sauce 1 tablespoon olive oil 10 oz mushrooms , sliced (I used button mushrooms) 6 oz spinach 1 cup half-and-half 1 cup Parmesan cheese , shredded 1/4 teaspoon salt Pasta 8 oz farfalle pasta Instructions How to caramelize onions: Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula. The onions should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total, you should have cooked onions for 30 minutes. Remove the skill...

Marry Me Chicken

Ingredients 1 Tablespoon Olive Oil 3-4 Large Chicken Breasts Salt Pepper 2 cloves Garlic (minced) 1 teaspoon Thyme 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice) 3/4 cup Chicken Broth 1/2 cup Heavy Cream 1/2 cup Sundried Tomatoes (chopped) 1/4 - 1/2 cup Freshly Grated Parmesan Cheese Fresh Basil Instructions Preheat oven to 375 degrees. In a large oven-safe skillet heat oil over medium-high heat. Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side. Transfer chicken to a plate. Return skillet to medium heat. Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream. Cook for 5 minutes, stirring often. Stir in sundried tomatoes and parmesan cheese. Return chicken to skillet and spoon sauce all over the chicken breasts. Bake until chicken is cooked through -- about 15-18 minutes. Garnish with basil and grated parmes...

Balsamic Chicken

Ingredients CHICKEN TENDERS 1/3 cup balsamic vinegar 1/3 cup olive oil 1 teaspoon garlic powder 1 zesty Italian dressing- dry packet 1.5 pounds chicken tenders VEGGIES 1 head broccoli 1 head cauliflower 6 to 8 baby potatoes- sliced in half 1 cup baby carrots 1/2 pint cherry tomatoes 1 teaspoon Italian seasoning 3 tablespoons olive oil 1 teaspoons garlic powder salt and pepper to taste Instructions Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray and set aside. Whisk together the balsamic vinegar, garlic powder, and zesty Italian dressing dry packet. Place 2/3 cup of the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes and up to 6 hours. Chop the broccoli and cauliflower into small pieces.In a bowl, toss broccoli, cauliflower, potatoes and carrots with Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste. Then place veggies on the prepare...

Baked Ranch Chicken with Broccoli and Bacon

Ingredients 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally) 2 cups broccoli florets , blanched, chopped 6 strips bacon , cooked, chopped 1/2 cup Ranch dressing 1 cup Cheddar cheese , shredded 1/3 cup Mozzarella cheese , shredded Instructions Preheat the oven to 375 F. Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts. Top with chopped and blanched broccoli florets. Top with chopped cooked bacon. Spread Ranch dressing on top. Top with shredded Cheddar and Mozzarella cheese. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts. Recipes Source : Click Here

Lemon Butter Salmon

Ingredients For the Sauce: 1/4 cup lemon juice 4 tbsp. butter 1 tbsp. freshly chopped parsley 1 small garlic cloves minced For the Salmon: 3 salmon fillets, about 6 oz. each skin on or off 2 tbsp. avocado oil or olive oil 1 tsp. Old Bay Seasoning or to taste Instructions Sear the Salmon Season the salmon fillets with Old Bay Seasoning (or salt and pepper). Heat a large non-stick pan over high with olive oil. Place the fillets in the pan and reduce the heat to medium-low. Do not move the fillets. Allow them to cook for about 5-6 minutes or until well browned and cooked about halfway through. Turn the fillets and cook for about 5 more minutes, or until they reach the desired doneness.* Make the Sauce In a small skillet or saucepan, bring the lemon juice to a boil. Reduce the heat to low and cook for 3 minutes, stirring occasionally. Reduce the heat to very low and add the cold butter to the lemon juice. Keep stirring, allowing the butter to melt slowly. When the butter is melted halfway,...

Oven Baked Chicken Breast

Ingredients 4 7 to 8 oz boneless, skinless chicken breasts 2 tsp olive oil 3 tbsp brown sugar 1 tbsp chili powder 1 tsp parsley flakes 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp cumin Instructions Pre heat oven to 425 degrees F. Line a baking sheet with foil and spray with non stick spray. Place the chicken breasts between two sheets of parchment paper and pound to an even thickness. Drizzle both sides of chicken with olive oil. Combine seasonings and sprinkle generously over both sides of the chicken breasts. Bake for 20 minutes. Remove from oven and cover loosely with foil for 5 minutes before slicing. Enjoy! Recipes Source : Click Here

Instant Pot Hawaiian Chicken Tacos

INGREDIENTS Instant Pot Hawaiian Chicken 1.25 lbs. boneless skinless chicken thighs 2 cups fresh pineapple, finely chopped 1 jalapeño, minced (remove ribs and seeds for less heat) half of a red onion, minced 3 cloves garlic, minced 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon salt 1 tablespoon sriracha 1 tablespoon yellow mustard 1/4 cup water Jalapeño Ranch 1/2 cup mayonnaise 1/4 cup olive oil 1/4 cup water 1 tablespoon white vinegar 1 jalapeño (remove ribs and seeds for less heat) 1 clove garlic 1 teaspoon dried dill (or about 1/4 cup fresh) 1/4 cup fresh parsley 1/4 cup fresh chives (or sub 1/2 teaspoon onion powder) 1/2 teaspoon salt black pepper to taste Extras: Cabbage for the slaw Tortillas Any extra toppings you like INSTRUCTIONS Prep: Preheat the oven to 475 degrees (broil setting). Instant Pot: Place all chicken ingredients in the Instant Pot. Cook on high pressure for 10 minutes (20 if frozen). Release the pressure and shred chicken directly in pot. Broil: Transfer sh...

KETO PIZZA ROLL UPS

Ingredients 12 slices of mozzarella cheese Pepperoni slices or you can use mini pepperoni as well Italian seasoning Keto Marina Sauce Instructions Preheat oven to 400 degrees. Line a cookie sheet with a baking mat or parchment paper. Now lay slices of cheese on the baking mat and place in the oven for 6 minutes or until cheese slices start to slightly brown around the edges. Remove from the oven and allow the cheese to slightly cool. Allow the slices to cool and sprinkle with Italian seasoning and add pepperoni if you would like. Roll and serve with your favorite dipping sauce! Enjoy! Recipes Source : Click Here

Vegan Carrot Cake Bites

Ingredients for 20 servings 1.25 cup chopped carrots (about 1 large) 0.63 cup pecans 0.63 cup coconut flakes 1.25 cup oats (rolled or quick) 0.63 cup medjool dates (about 5) 0.31 cup cashew butter (or nut butter of choice) 1.88 teaspoons ground cinnamon 0.63 teaspoon ground nutmeg 0.42 cup shredded coconut (for rolling) Instructions Add the carrots into a food processor and blend until finely chopped. Transfer to a bowl. Return the bowl of the food processor back onto the base and add the pecans and coconut. Pulse to form a sandy texture. Add the oats and dates and process again until a sand texture has formed. Add the remaining ingredients and blend until a dough comes together. Shape the dough into tablespoon-sized balls. Repeat until all of the mixture has been used. Place the shredded coocnut in a shallow dish and roll each ball in the coconut to coat it. Place balls in an airtight container and store in the fridge for 1 - 2 weeks. Recipes Source : Click Here

HAM, EGG AND CHEESE BREAKFAST QUESADILLAS

INGREDIENTS: 1 tablespoon olive oil 2 cloves garlic, minced 1 cup diced ham 1 cup chopped broccoli florets 4 large eggs, lightly beaten Kosher salt and freshly ground black pepper, to taste 2 green onions, thinly sliced 4 4-inch whole wheat tortilla 1/2 cup shredded reduced fat cheddar cheese 1/2 cup raspberries 1/2 cup blueberries 4 tangerines, peeled and segmented DIRECTIONS: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Stir in ham and broccoli until broccoli is tender and bright green, about 3-4 minutes. Add eggs to the skillet and cook, stirring gently using a silicone or heat-proof spatula, until they just begin to set; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes. Stir in green onions. Layer half of each tortilla with the egg mixture; sprinkle ...

Peanut Butter Cookies

INGREDIENTS 1/2 cup butter (1 stick, 4 ounces, 112 g), room temperature 1/2 cup (100 g) white granulated sugar 1/2 cup (110 g) packed brown sugar 1/2 cup (130 g) peanut butter 1 large egg 1 1/4 cups (160 g) all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Instructions 1 Make the cookie dough: Beat the butter until creamy, 2 minutes. Add the brown sugar and white sugar, beat for 2 more minutes. Mix in the peanut butter and the egg. In a separate bowl, vigorously whisk together the dry ingredients—the flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture. 2 Chill the dough: Wrap dough in plastic and refrigerate at least 3 hours. 3 Preheat oven to 375°F (190°C). 4 Shape the cookies: Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on un-greased cookie sheet. Flatten in crisscross pattern with a fork. (It helps to dip the fork in sugar to keep it from sticking to the doug...

BAKED PARMESAN CHICKEN

Ingredients 6 chicken breasts 1 cup light mayonaise or greek yogurt I used 1/2 of each and it was delish! 1/2 cup parmesan cheese and reserve more for top 1 1/2 tsp seasoning salt 1/2 tsp pepper 1 tsp garlic powder Instructions Preheat the oven to 375 degrees and spray a 9x13 pan with cooking spray. Lay the chicken inside the pan. Mix together all ingredients. Spread the mixture evenly over each piece so that the chicken won't dry out while baking. Sprinkle the top with fresh parmesan on the top of the chicken. Bake uncovered for 45 minutes. Enjoy! Recipes Source : Click Here

BROWN SUGAR ITALIAN CHICKEN

Ingredients: 4 to 6 boneless skinless chicken breasts 1/2 cup brown sugar 1 (0.7-oz) packet Italian Dressing Mix Instructions: Preheat oven to 425ºF. Line a 9×13-inch baking pan with aluminum foil. Combine the brown sugar and Italian dressing mix. Coat both sides of the chicken with the brown sugar mixture. Place in prepared pan. Top chicken with any remaining brown sugar mixture. Bake for 20 to 25 minutes. Turn broiler on HIGH. Broil chicken until brown sugar caramelizes, about 1 to 2 minutes. Watch it carefully so it doesn’t burn! Recipes Source : Click Here

Easy Apple Crisp Recipe

Ingredients Topping 1/2 cup (70g) all-purpose flour 1/2 cup old fashioned oats 1/2 cup (110g) packed light-brown sugar 1/2 tsp baking powder 1/4 tsp ground cinnamon 1/4 tsp salt 1/3 cup (76g) unsalted butter , diced into small cubes Apple filling 2 lbs Granny Smith apples (at room temperature) peeled, cored and sliced thin (about 1/8-inch) 3 Tbsp (42g) unsalted butter , melted 2 Tbsp all-purpose flour 3 Tbsp water 1 Tbsp lemon juice 1/2 tsp vanilla extract 1/4 cup (55g) light-brown sugar 1/2 tsp ground cinnamon 1 pinch salt Instructions Preheat oven to 375 degrees and position oven rack one level below the center. Butter an 8 by 8 inch baking dish (or small casserole dish with a similar size), set aside. In a mixing bowl whisk together 1/2 cup flour, the oats, 1/2 cup brown sugar, the baking powder, 1/4 tsp cinnamon and 1/4 tsp salt for 30 seconds. Add diced butter and using clean fingertips, rub butter into dry mixture until it comes together into small crumbles. Transfer to refr...

Instant Pot Mashed Potatoes

Ingredients 3 pounds Russet potatoes 4-5 medium, peeled and quartered (halve if using small potatoes) 4-5 cups water 3 tablespoons unsalted butter cut into 3 pieces ½ teaspoon salt or to taste pepper to taste ½ cup warm milk Instructions Place the potatoes in the Instant Pot inner pot. Add enough water to just cover the potatoes. Close the Instant Pot lid and turn the steam release valve to the sealing position. Press the Manual/Pressure Cook button and cook on high pressure for 10 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down. As soon as the cook time ends the pot will beep a few times. Immediately quick release the pressure by carefully turning the steam release valve to the venting position. I use the handle of a long spoon to turn the valve. Wait for the steam to escape and the float valve to drop down, and then carefully open the Instant Pot lid. Transfer the potatoes to a colander to drain and then return the...

BEST CORN CASSEROLE

Ingredients: 2 (12-oz) packages frozen corn, thawed 2 eggs ¼ cup all-purpose flour 2 Tbsp sugar 2 Tbsp butter, softened ¼ tsp cayenne pepper 1½ cup shredded cheddar cheese 8 slices bacon cooked and chopped Instructions: Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside. In a food processor or blender, combine one package of corn, eggs, flour, sugar, butter and cayenne pepper. Pulse 3 or 4 times, until corn is creamed. Pour mixture into a large bowl. Add remaining package of corn, 1 cup cheddar cheese and bacon. Stir to combine. Pour corn mixture into prepared pan. Top with remaining cheese. Bake uncovered for 30 minutes. Recipes Source : Click Here

Green Bean Casserole

Ingredients 1/3 stick butter 1/2 cup diced onions 1/2 cup sliced fresh mushrooms 2 cloves garlic, minced 2 cups sliced green beans 3 cups chicken broth 1 10 3/4-ounce can cream of mushroom soup ½ cup French-fried onions Salt/Pepper, to taste 1 cup grated Cheddar Instructions See notes for Crock Pot version. Preheat oven to 350 degrees F. Melt the butter over medium heat in a large skillet. Saute the onions and mushrooms for 5 minutes, until softened. Add the fresh garlic and cook for an additional minute. Remove from heat. Boil the chicken broth in a large pot and add the green beans. Cook for 10 minutes and drain. In a large bowl, combine the onions, mushrooms, garlic, green beans, mushroom soup and French-fried onions. Add any salt/pepper if desired, refrain from adding too much salt. Pour into a greased 1 ½ quart baking dish. Bake uncovered for 20 minutes. Top with the grated cheese and bake for an additional 10 minutes. Recipes Source : Click Here

Cheesy Scalloped Potatoes

INGREDIENTS 4 russet potatoes, sliced into 1/4 inch slices 1 onion, sliced into rings salt and pepper to taste 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon salt 2 cups milk 1 1/2 cups shredded Cheddar cheese salt and pepper to taste INSTRUCTIONS Preheat oven to 400°F (200 degrees C). Butter an 8x8 casserole dish. Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion. Season with salt and pepper to taste. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted and smooth, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake 1 1/2 hours (90min.) in the preheated oven. For a crisp topping, change the oven setting to broil for 5 minutes before removing the dish. Recipes Source : Clic...

Baked Ham Pineapple Brown Sugar Glaze

INGREDIENTS 1 bone-in fully cooked spiral cut ham (about 10 lbs/4.5 kg) 1 cup pineapple juice (240ml) ½ cup brown sugar (90g) 1 cinnamon stick 4 cloves INSTRUCTIONS Take ham out of the refrigerator about 2 hours before baking to allow it to come to room temperature. Remove ham from packaging. Rinse and pat dry with paper towels. Place in a deep baking dish with fat side up. Combine pineapple juice, brown sugar, cinnamon stick, and cloves in a small saucepan. Bring to a boil. Reduce heat to medium low and simmer for about 15 minutes or until pineapple juice is reduced by half. It should be thick and syrupy. Brush half of the glaze onto the ham and into the folds of the cut slices. Reserve the other half of the glaze for later. Place ham in a preheated 325°F (165°C) oven and bake for 1¼ to 1½ hours. Carefully remove the ham from the oven and brush the remaining glaze onto the ham. Return to the oven and continue to bake for another 15 to 20 minutes or until internal temperature of ham re...

EASY PEEL HARD BOILED EGGS

INGREDIENTS: 6 whole Large Eggs (Preferably at least a week old.) Water Ice INSTRUCTIONS: Place eggs in a saucepan with enough room the eggs don't touch. Fill saucepan with water until halfway up the side of eggs. Turn the heat to high and bring eggs to a boil. Cover pan, reduce heat to low, and simmer for 13 minutes. Place eggs in an ice bath to cool immediately to stop cooking. Change ice water as needed depending on how cold you need the eggs. Gently tap hard boiled egg on top, bottom, and sides of shell to break shell. Peel shell off egg starting at the top or bottom. Recipes Source : Click Here