BLACKBERRY BACON GRILLED CHEESE

BLACKBERRY BACON GRILLED CHEESE



PREP TIME 5 mins
COOK TIME 10 mins
TOTAL TIME 15 mins
Serves:1 sandwich

This Blackberry Bacon Grilled Cheese is the perfect combination of savory and sweet! Made with Swiss cheese, blackberry jam, fresh jalapeños, and crispy bacon, it's a must try for ALL sandwich lovers!

INGREDIENTS

  • 1 Tbsp. butter
  • 2 pieces sourdough bread
  • 4 slices Swiss cheese
  • 4 pieces bacon, cooked
  • ½ jalapeno, sliced (*for less spice, remove seeds)
  • 3 Tbsp. blackberry jam


INSTRUCTIONS

  1. Butter one side of each slice of bread. Place bread, butter side down, in skillet.
  2. Top one piece of bread with cheese, bacon, and jalapeños.
  3. Top the other piece of bread with blackberry jam.
  4. Put sandwich together; grill over medium heat, flipping after 4-5 minutes.
  5. Grill until both sides are golden brown and cheese is melted.


source : http://www.lemontreedwelling.com

Delicious Oven Cooked Barbecue Brisket

Delicious Oven Cooked Barbecue Brisket



Prep time 10 mins
Cook time 6 hours
Total time 6 hours 10 mins
Recipe type: Main Dish - Beef
Serves: 8

Ingredients

  • 5-6 pounds brisket
  • 1 teaspoon celery salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion salt
  • 2 ounces liquid smoke
  • 1 ounce Worcester Sauce
  • 1 cup prepared Barbecue sauce (your choice)



Instructions

  1. In a small bowl whisk together celery salt, garlic powder and onion salt. Season both sides of the brisket. Place meat in a foil lined baking pan that is enough to fully enclose the meat. Pour Liquid Smoke and Worcester Sauce over the meat and as it drips to the side lift meat up so the liquid also seasons under the meat.
  2. Crimp the foil tightly over the meat. Return to the refrigerator and marinate overnight.
  3. Bring the meat to room temperature (30 minutes) and bake at 275 degrees for 5 hours. Remove foil and pour about 1 cup of barbecue sauce over the meat. Bake for an additional 60 minutes with the foil open.
  4. Cool and slice into thin pieces.


source : http://www.thefoodieaffair.com

Slow Cooker Herbed Chicken & Potatoes

Slow Cooker Herbed Chicken & Potatoes



Recipe type: Main Dish
Cuisine: American
Serves: 4

Ingredients

  • 4 boneless skinless chicken breasts or 4-6 chicken thighs
  • 3 cups chopped potatoes (about 1½ inch pieces)
  • 3 tablespoons oil
  • 1 tablespoon Italian seasoning blend
  • 1 teaspoon garlic powder
  • salt and pepper to taste,
  • fresh herbs for garnish (optional)


Instructions

  1. In a large bowl combine chicken and potatoes. Drizzle with oil and stir to coat. Sprinkle salt, pepper, garlic powder and Italian seasoning over the chicken and potatoes, then toss to coat well.
  2. Transfer to slow cooker (OR optional step: cook chicken and potatoes in a large skillet/pan over medium high heat for 2-3 minute to brown before transferring to slow cooker to cook all the way through), cover and cook on low for 4-6 hours until chicken is cooked through and potatoes are fork tender.
  3. Garnish with fresh herbs like oregano and thyme (optional) and serve hot.



source : http://therecipecritic.com

Brown Sugar Bacon Roasted Sweet Potatoes

Brown Sugar Bacon Roasted Sweet Potatoes



The brown sugar melts down and glazes the potatoes and bacon giving these Brown Sugar Bacon Roasted Sweet Potatoes a nice sweet flavor through each and every bite. The bacon also has a hint of saltiness to it so it really brings out all the flavors and everything blends well together.

So if you’re looking to switch up your normal Sweet Potato Casserole routine and are looking for something that everyone will love and enjoy, be quick and filling these Brown Sugar Bacon Roasted Sweet Potatoes are the perfect option for your next Thanksgiving get together!

INGREDIENTS:

2 large sweet potatoes, peeled and diced into 1″ cubes
5 strips of bacon, diced
1/4 cup olive oil
1/2 cup brown sugar + more for sprinkling

INSTRUCTIONS:

Preheat oven to 350.
Line a baking sheet with parchment paper or tin foil.
Peel your sweet potatoes.
In large bowl add your sweet potatoes and olive oil and toss to coat.
Add in your bacon and brown sugar and again toss to coat and distribute your bacon.
Lay your ingredients on the baking sheet.
Roast in oven for about 30-35 minutes or until sweet potatoes are fork tender.
Remove from oven and transfer to serving bowl, sprinkle with additional brown sugar and enjoy!

Tips for Brown Sugar Bacon Roasted Sweet Potatoes

Here a few notes based on reader questions.

Can you double the recipe?
Yes, I doubled the recipe and it turned out great. I placed the final ingredients on two baking sheets. It took 5-10 minutes longer to cook in my oven.

Can you make this recipe ahead and reheat?
Yes! These are so good piping hot fresh out of the oven. However, they are still delicious reheated. I placed my recipe in the oven for 20 minutes at 250 to reheat.

Bacon tips
The key to this recipe is the carmelization of the brown sugar with the bacon cooked on the pan. The flavor is fantastic and the recipe is intentionally simple. However, if you like extra crispy bacon, you can cook crispy bacon in a pan and toss in after the dish is ready. To be clear, this is additional bacon. That can never be wrong. This tip is for those who love that really crunchy bite.


source : https://www.tinselbox.com

JACK DANIEL’S GRILLED STEAK RECIPE

JACK DANIEL’S GRILLED STEAK RECIPE



Jack Daniel's Grilled Steak Recipe - New York Strip Steaks marinated in one of the most delicious marinades made with Jack Daniel's Whiskey and Soy Sauce.

Prep Time 10 min
Cook Time 20 min
Total Time 30 min
YIELDS SERVES 4

Ingredients

  • 4 (8 ounces each) New York Strip Steaks, boneless
  • 1/2-cup Jack Daniel's Whiskey
  • 1/2-cup low sodium soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon dijon mustard
  • 1/4-cup light brown sugar
  • 3 garlic cloves, minced
  • fresh ground pepper
  • Optional
  • 4 whole sweet onions, cut into rings
  • 4 zucchini, cut into rings
  • 1 tablespoon olive oil
  • salt and fresh ground pepper, to taste



Instructions

  1. Place the steaks in a pan that is large enough to hold all 4. Set aside.
  2. In a mixing bowl, whisk together the whiskey, soy sauce, olive oil, mustard, brown sugar, garlic, and fresh ground pepper; whisk until thoroughly combined.
  3. Pour the marinade over the steaks, turning the steaks once or twice to coat evenly with the marinade.
  4. Cover with plastic wrap and marinade over night, or at least for 4 hours, in the refrigerator, turning it once while in the fridge.
  5. Remove steaks from fridge 30 minutes before you are ready to grill.
  6. Set up the charcoal grill for direct grilling.
  7. Fire up the grill and preheat to high. For steaks, you want the heat as high as possible.
  8. Right before you are ready to cook, pour cooking oil on a paper towel and oil the grate using long-handled tongs.
  9. Drain the marinade off the steak and discard the marinade.
  10. Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare.
  11. After the steak is properly seared, if it’s not finished cooking, move it to the warm side of the grate (not directly over the coals), close the lid and continue to cook the steak until it’s at desired temperature for doneness.
  12. To test for doneness, insert an instant-read thermometer in the side of the steak. The internal temperature should be 145°F for medium-rare.
  13. Transfer the grilled steaks to a cutting board and let the steak rest for about 5 minutes before cutting.
  14. In the meantime, prepare the vegetables.
  15. Season the onions and zucchini with salt and pepper and drizzle with olive oil.
  16. Working in batches, grill the vegetables until tender and lightly charred all over, about 6 to 7 minutes for the onions and zucchini.
  17. Remove from grill and serve with steaks.


source :http://diethood.com/

REUBEN LOADED ROASTED POTATOES

REUBEN LOADED ROASTED POTATOES



PREP TIME 10 mins
COOK TIME 30 mins
TOTAL TIME 40 mins
Serves: 2-4 serving

INGREDIENTS

  • 2 lbs golden potatoes
  • 3 Tbsp vegetable oil
  • Salt and fresh cracked black pepper
  • ¼ to ⅓ lb corned beef
  • ½ cup sauerkraut, squeezed
  • ¼ cup thousand island dressing
  • 1¼ cup shredded Swiss cheese


INSTRUCTIONS

  1. Preheat oven to 400 and line a rimmed cookie baking sheet with aluminum foil.
  2. Wash and dry potatoes. Dice potatoes into about ¼ inch cubes. In a mixing bowl, toss diced potatoes with salt, pepper, and oil, coating them completely.
  3. Spread potatoes in the prepared baking sheet, evenly, trying not to overcrowd them.
  4. Bake potatoes until golden brown, it will take 20-25 minutes, depending on the thickness of potatoes.
  5. You can use the same baking sheet to make loaded potatoes or another oven-safe pan.
  6. Scoop potatoes closer together and layer chopped corned beef, then sauerkraut, then drizzle thousand island dressing, and then Swiss cheese. (Make sure to do the corned beef first so it acts as sort of a moisture barrier, so the potatoes don't get soggy from sauerkraut and dressing.)
  7. Bake for 7-10 minutes, until cheese is all melted.


NOTES

  1. Recipe from Lyuba at willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.


source : http://www.willcookforsmiles.com

Honey Garlic Shrimp

Honey Garlic Shrimp



yield: SERVES 4 prep time: 15 MINUTES total time: 20 MINUTES

Ingredients:

  • 1/3 cup honey
  • 1/4 cup soy sauce (I use reduced sodium)
  • 1 Tablespoon minced garlic
  • optional: 1 teaspoon minced fresh ginger
  • 1 lb medium uncooked shrimp, peeled & deveined1
  • 2 teaspoons olive oil
  • optional: chopped green onion for garnish


Directions:

  1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
  2. Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)
  3. Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade2.) Cook shrimp on one side until pink-- about 45 seconds-- then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
  4. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.


Recipe Notes:

  1. You can remove the tail or leave it on. Whatever's easiest!
  2. Using leftover marinade is a debated topic. While you could boil it to rid any contamination, the flavor could possibly change. But do what you'd like. Usually I just make a little extra (like we do here) to use as the sauce.



adapted from Skinny Mom

BUFFALO CHICKEN TACO SALAD

BUFFALO CHICKEN TACO SALAD



This zesty Buffalo Chicken Taco Salad is a fabulous way to use up leftover chicken!

Total Time 15 min

Ingredients

  • 1 cup (8 oz) cooked chopped/shredded chicken
  • 3 TBSP hot sauce (like Frank’s Red Hot )
  • 2 TBSP butter
  • 6-8 oz chopped romaine lettuce
  • 1 jalapeno, sliced
  • 1/2-1 cup chopped/diced tomato
  • 1/4-1/2 cup black beans, drained and rinsed
  • 1/4-1/2 cup shredded cheddar cheese
  • 6-8 cheesy tortilla chips (any brand!)


DRESSING OPTIONS

  • I topped mine with an all-natural ranch dressing and an extra drizzle of hot sauce. Feel free to follow suit! You can also try it with blue cheese dressing or snag your favorite salsa/guacamole to use as a fiesta-worthy salad dressing! Yum!


TASTY TOPPINGS (choose your favorites)

  • fresh avocado
  • sour cream or plain Greek yogurt
  • fresh cilantro
  • guacamole
  • pico de gallo
  • salsa verde
  • salsa
  • lime wedges, for a burst of citrus


Instructions

  1. Prep your chicken (see notes below) and chop your veggies for the salad.
  2. Melt butter and combine with hot sauce, whisking to mix.
  3. Pour sauce over chicken and serve over lettuce with all your favorite toppings from the list above!
  4. Drizzle with dressing of choice (I opted for ranch and a hearty drizzle of hot sauce) and dig in.


Notes

  1. This chicken is a fabulous use for leftover or rotisserie chicken! You can also cook it up fresh via your favorite cooking method. Grilled, poached, pressure cooked, slow cooked, baked... anything goes!
  2. Making this salad for a crowd? It's easily doubled, tripled or quadrupled to feed your hungry family and friends!
  3. The general rule of thumb is that a serving of chicken is 4 oz, which equates to a 1/2 cup of shredded/chopped chicken. Multiply the chicken and sauce ingredients as needed and then just wing the lettuce and topping measurements, since those are totally customizable and a breeze to toss together.

Hope y'all love it as much as we do!


source : http://peasandcrayons.com

Sweet and Spicy Chicken

Sweet and Spicy Chicken



Serves 2
A gluten-free, paleo, clean version of Chinese takeout.
Prep Time 15 min Cook Time 15 min Total Time 30 min

Ingredients

  • 1 lbs. of chicken
  • 1/2 cup of oil
  • FOR THE SAUCE
  • 1/2 cup of raw honey
  • 5 tbsp coconut amino
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1/2 tsp apple cider vinegar
  • pinch of salt
  • FOR THE BREADING
  • 3/4 cups arrowroot flour
  • 2 eggs + 1 tsp water
  • OTHER
  • 1 red bell pepper
  • green onions
  • red pepper flakes (use to taste)


Instructions

  1. Cut the chicken into cubes. Set aside.
  2. In a small bowl, mix together the ingredients for the sauce. Set aside.
  3. In another small bowl, beat the egg and water. Set Aside.
  4. In another small bowl (I know, it's a LOT of small bowls), pour the arrowroot flour.
  5. Now it's time to use all the small bowls, yay!
  6. One at a time, dip the chicken cubes into the egg mixture and then the arrowroot flour. Set aside on a plate.
  7. Heat the oil in a large skillet on medium-high heat.
  8. Place the chicken in the now heated skillet, (stir occasionally) until it's browned on all sides.
  9. Carefully, drain most of the oil into a mug (you can discard this later).
  10. Pour the sauce over the chicken until it's boiling.
  11. Once it's boiling, bring the heat to low and simmer for 10 minutes.(Stir occasionally)
  12. Slice the bell pepper and add to the chicken for 2 minutes.
  13. Top with diced green onions and red pepper flakes and serve.
  14. Bon Appetit!



source : http://imperfectadventures.com

Scotch Egg

Scotch Egg



Keep this simple scotch egg recipe handy when you make them for your next party, because everyone will be requesting it after they devour a few.

yield: 16

Ingredients:

  • 4 medium hard-boiled eggs, peeled
  • 1lb (450gr) lean ground beef, or pork, or a mixture of two
  • 2 garlic cloves, minced
  • 1 tablespoon cayenne pepper sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 medium egg, beaten
  • 1 cup Panko (Japanese breadcrumbs)
  • 3 tablespoons olive oil


For the sauce:

  • 2 tablespoons mayo
  • 1 tablespoon sour cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons cayenne pepper sauce


Directions:

  1. Place 4 eggs in the saucepan and add cold water to cover the eggs completely. Bring it to boil and simmer for 10 minutes. Pour off hot water and add cold water. Once cooled, peel the eggs and set aside.
  2. Preheat the oven to 350°F (175°C).
  3. Beat the remaining one egg in bowl. Place flour and panko in separate bowls as well.
  4. In a medium bowl, combine ground beef, garlic, cayenne pepper sauce, Worcestershire sauce, salt and pepper. Mix everything until combined with your hands. Divide the meat into 4 equal parts. Flatten the meat patties and place hard boiled eggs on each one. Carefully shape the meat around the egg. Pinch the seams together and gently roll it between your palms for a minute or so squeezing out the air between the egg and meat and sealing the edges of the meat. Now, roll each meat-wrapped eggs in the flour, then dip them in the beaten egg, and finally roll them in the Panko.
  5. Heat the olive oil in the large skillet over medium high heat. Place the meat-wrapped eggs in skillet and brown slightly from all sides, about 1 minute on each side. Transfer onto the baking sheet lined with aluminum foil, or silicone mat. Bake for 15-20 minutes.
  6. For the sauce, whisk together mayo, sour cream, mustard and cayenne pepper sauce. Cut each Scotch egg into quarters and drizzle the sauce. Serve warm.


source : https://www.sweetandsavorybyshinee.com/scotch-egg/#recipe

SLOW COOKER CHICKEN PARMESAN AND PASTA

SLOW COOKER CHICKEN PARMESAN AND PASTA



PREP TIME 20 mins
COOK TIME 6 hours
TOTAL TIME 6 hours 20 mins
Serves: 6

INGREDIENTS

  • 2 (24-oz.) jars Ragu Chunky Tomato, Garlic and Onion Sauce
  • 1.5 lbs. boneless skinless chicken breasts
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ½ tsp. oregano
  • 1 lb. penne pasta (cooked according to package directions)
  • 3 cups shredded mozzarella cheese
  • ¼ cup parmesan cheese


INSTRUCTIONS

  1. Add the chicken to a 6-quart or larger slow cooker. Sprinkle over the salt, pepper and oregano. Pour over the Ragu Chunky Tomato Sauce.
  2. Cover and cook on HIGH for 4 hours or LOW for 6-8 hours, without opening the lid during the cooking time.
  3. When the slow cooker is done cooking, prepare the pasta on the stove-top according to the package directions.
  4. While the pasta is cooking, remove the chicken on to a plate and cut into bite size pieces, the chicken will shred very easy, but I still like to cut it up a bit so there isn't long strings of chicken. Add the chicken back to the sauce.
  5. Drain the pasta very well. Add the pasta to the chicken and sauce in the slow cooker. Stir. Flatten the pasta out into an even layer. Sprinkle over the shredded mozzarella cheese and parmesan cheese. Cover for 15 more minutes, or until the cheese has melted.
  6. Serve and enjoy!



source : http://www.themagicalslowcooker.com

Baked Fried Chicken

Baked Fried Chicken



A healthy recipe for buttermilk chicken that tastes deep fried but is actually baked! A cornflake crust makes the chicken golden and crispy on the outside, and a buttermilk marinade keeps it juicy and sweet on the inside.

YIELD: 12 chicken breasts PREP TIME: 30 minutes COOK TIME: 30 minutes TOTAL TIME: 3 hours

Ingredients:

  • 12 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 1/2 cup all-purpose flour
  • 3 cups cornflake crumbs
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon poultry seasoning



Directions:

  1. Rinse the chicken breasts in cold water, then place them in a resealable plastic bag with the buttermilk and hot sauce. Close the bag, shake until the chicken pieces are fully coated, and refrigerate for at least 2 hours or overnight.
  2. Position a rack in the center of the oven. Preheat the oven to 400°F. Spray a wire rack with vegetable oil spray and place it in a roasting pan or on a baking sheet.
  3. Place the flour on a plate. Mix the cornflake crumbs, paprika, salt, black pepper, cayenne, garlic powder, onion powder, and poultry seasoning in a bowl until the ingredients are evenly distributed. Remove the chicken breasts from the bag and place them on a plate. Pour the marinade into a medium bowl. Dredge each breast with the flour until fully coated, shaking off any excess. Then coat the chicken in the marinade, followed by a dredging in the cornflake mixture.
  4. Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake until cooked through and crispy, 15 to 20 minutes.


source : http://www.wellplated.com

Crock Pot Crustless Pizza

Crock Pot Crustless Pizza



Prep Time 10 mins
Cook Time 4 hr
Total Time 4 hr 10 mins
Course: Main
Servings: 10 servings

This Crock Pot Crustless Pizza is so easy to make and can be made to fit your family's favorites!

Ingredients

  • 2 lbs ground beef
  • garlic salt pepper and dried minced onion to taste
  • 2 c shredded mozzarella cheese
  • 14 oz jar pizza sauce
  • 2 c shredded pizza blend cheese
  • Your favorite pizza toppings


Instructions

  1. Brown your beef and seasonings in a skillet on the stove over medium/high heat and drain
  2. Put your beef and mozzarella in a bowl and mix it together
  3. Spray your crock pot lightly with cooking spray
  4. Evenly spread out your beef mixture in your crock pot
  5. Pour your pizza sauce across the top and spread out evenly
  6. Top with your pizza blend cheese and toppings
  7. Cover and cook on low for around 4 hours


source : http://www.recipesthatcrock.com

One Pan Italian Sausage and Veggies

One Pan Italian Sausage and Veggies



Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course: Dinner
Cuisine: Italian
Servings: 6 when served with rice or quinoa
Calories: 307 kcal

Delicious Italian-seasoned veggies and sausage all made in one pan. A great and healthy meal prep idea!

Ingredients

  • 2 large carrots ~2 cups
  • 2 red potatoes ~2 cups
  • 1 small-medium zucchini ~2 and 1/3 cups
  • 2 red peppers ~2 cups
  • 1 head broccoli ~1 and 1/2 cups
  • 16 ounces Italian Turkey or Chicken Sausage


Seasonings

  • 1/2 tablespoon EACH: dried basil, dried oregano, dried parsley, garlic powder
  • 1/2 teaspoon EACH: onion powder, dried thyme
  • 1/8 teaspoon red pepper flakes optional
  • 1/3 cup Parmesan cheese freshly grated, optional
  • 4 and 1/2 tablespoons olive oil
  • Optional: fresh parsley, salt and pepper
  • Order Ingredients


Instructions

  1. Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper or foil (easy clean-up) and set aside.
  2. Prep the veggies: *It is important to prep the veggies according to directions to ensure they all cook at the same time*
  3. Peel and very thinly slice the carrots.  Wash and (if desired peel, we love the peel on) chop the red potatoes. You want the pieces quite small here. (I halve the potatoes and then cut each half into 10-12 pieces)
  4. Halve the zucchini and then cut *thick* coins of zucchini. Coarsely chop the broccoli. Remove the stems and seeds from the peppers and chop into medium-sized pieces. Chop the sausage into thick coins.
  5. Pour all the veggies and sausage on the sheet pan.
  6. In a small bowl combine all of the seasonings and salt and pepper if desired (I use about 1/8 teaspoon pepper and 1/2 teaspoon salt) with the olive oil. Stir to combine.
  7. Pour the seasoning & oil mixture on top of the veggies and sausage and thoroughly toss to coat.
  8. Place in the heated oven for 15 minutes. Remove and toss around the veggies + sausage and return to the oven for another 10-20 minutes or until veggies are crisp tender.
  9. Remove and top, if desired, with freshly grated Parmesan cheese and fresh parsley.
  10. Serve on top of rice or quinoa if desired. (Also great plain!)


source : http://www.chelseasmessyapron.com

Baked Parmesan Garlic Herb Salmon in foil

Baked Parmesan Garlic Herb Salmon in foil



Prep time 10 mins
Cook time 15 mins
Total time 25 mins
Serves: 4-6

Salmon that is baked in foil and brushed in a Parmesan Garlic Herb Marinade. It seals in the amazing flavor and cooks the salmon to tender and flaky perfection!

Ingredients

  • 1½ pound salmon of choice
  • 3 Tablespoons butter
  • 1 Tablespoon Lemon Juice
  • 3 cloves garlic, minced
  • 2 Tablespoons Grated Parmesan Cheese
  • ½ teaspoon Italian Seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 Tablespoons fresh parsley, chopped


Instructions

  1. Preheat the oven to 375 degrees. Lay out a piece of foil long enough to fold up the salmon inside. In a small saucepan over medium heat melt the butter. Remove from heat and add lemon juice, garlic, parmesan cheese, Italian seasoning, salt and pepper.
  2. Place the salmon skin side down on the foil. Brush with the garlic butter marinade. Sprinkle the fresh parsley on top. Fold up the edges of the foil and wrap and seal the salmon inside.
  3. Place in the oven and bake for 13-15 minutes or until the salmon is firm. Unwrap the top of the salmon and broil the top for 2-3 minutes watching closely so that it doesn't burn. Remove from the oven and garnish with additional chopped parsley and sprinkle with additional parmesan if desired.


source : http://therecipecritic.com

BEETROOT AND FETA CHEESE SALAD

BEETROOT AND FETA CHEESE SALAD



Prep time 10 mins
Cook time 45 mins
Total time 55 mins
Serves: 6

This salad has the perfect balance of sweet and salty from the beetroot and feta cheese - SO good!


INGREDIENTS
For Salad

  • 4 medium beetroots
  • 60 grams feta cheese
  • 2 tablespoon roughly chopped parsley
  • lemon vinaigrette


For Lemon Vinaigrette

  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 garlic cloves - minced
  • ½ teaspoon black pepper
  • ½ teaspoon salt (or to taste)


INSTRUCTIONS
For Salad

  1. Boil the beetroot on medium heat for 45 mins or until it can be easily pierced through with a knife.
  2. The skin will easily peel off. After removing the skin of the beetroots, chop the beetroot into cubes and do the same with the feta cheese.
  3. Roughly chop the parsley.
  4. Combine beetroot, feta cheese, parsley with the lemon vinaigrette and serve.


For Lemon Vinaigrette

  1. Mix all ingredients together in a bowl and whisk slightly.



source : http://www.scrambledchefs.com

Grilled Sweet Chili Lime Chicken

Grilled Sweet Chili Lime Chicken



Prep time 10 mins
Cook time 15 mins
Total time 25 mins
Serves: 4

Delicious and easy grilled chicken with a sweet chili lime glaze. The flavor is amazing and will be one of the best things you grill this summer!

Ingredients

  • 4 Boneless Skinless Chicken Breasts
  • ½ cup sweet chili sauce
  • ¼ cup soy sauce
  • 3 Tablespoons orange marmalade
  • 2 Tablespoons Lime Juice
  • 1 Tablespoon Brown Sugar
  • 1 clove garlic, minced
  • Green onions and sesame seeds for garnish (optional)


Instructions

  1. In a small bowl whisk together sweet chili sauce, soy sauce, orange marmalade, lime juice, brown sugar, and minced garlic. Reserve ¼ cup of the sauce to brush on the chicken once finished cooking.
  2. Marinade the chicken in the rest of the sauce for at least 30 minutes before grilling. Once the chicken is ready to grill, preheat your grill to medium heat.
  3. Put the chicken on the grill and grill each side for about 5 minutes or until no longer pink and cooked throughout.
  4. Brush the tops of the chicken with remaining marinade and garnish with sesame seeds and green onions.


source : http://therecipecritic.com

Baked Garlic Parmesan Chicken

Baked Garlic Parmesan Chicken



Prep time 5 mins
Cook time 40 mins
Total time 45 mins
Recipe type: Dinner
Serves: 4

Ingredients

  • ½ cup Mayonnaise
  • ½ cup shredded Parmesan cheese
  • 4 boneless skinless chicken breast cutlets.
  • 4-5 teaspoons Italian seasoned dry bread crumbs
  • ½ teaspoon garlic powder
  • pinch of salt
  • ½ teaspoon lemon pepper


Instructions

  1. Preheat oven to 400 degrees F.
  2. In a small bowl combine mayo, garlic powder, and parmesan cheese.
  3. Moisten chicken breasts with water and lay on baking sheet (I line my baking sheet with parchment paper to make clean up easy)
  4. Divide the mayonnaise mixture evenly among the chicken, just spreading it across the top of each piece, and sprinkle with salt and pepper to taste.
  5. Bake for 15-20 minutes, remove from oven and sprinkle bread crumbs on each piece of chicken.
  6. Return to oven and bake for additional 20 minutes or until chicken is cooked thoroughly and juices run clear.
  7. Tops will be browned and chicken will be incredibly juicy.
  8. You can also finish them off under the broiler for a minute or two to get them extra browned on top.
  9. Serve with a veggie like these delicious fresh broccoli that I steamed.
  10. Season with a dash of fresh parsley, if desired.


source :http://cakescottage.com

Honey BBQ Chicken Strips

Honey BBQ Chicken Strips



Prep time 15 mins
Cook time 35 mins
Total time 50 mins
Recipe type: Dinner, Appetizer
Serves: 8 servings

Sticky sweet Honey BBQ Chicken Strips are perfect for dinner or game day! Marinated in buttermilk and perfectly seasoned, these strips are hard to resist!


Ingredients

  • 2 lbs chicken tenders or boneless skinless chicken breasts, cut into strips
  • 1 tsp salt
  • 1 tsp pepper
  • vegetable oil for frying
  • 4 cups buttermilk, divided
  • 1 tbsp hot sauce
  • 2 cups flour
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 cup barbecue sauce
  • ¼ cup honey
  • 1 tbsp apple cider vinegar (optional)


Instructions

  1. Season chicken strips with salt and pepper and marinate in 2 cups buttermilk for at least 2 hours.
  2. Bring oil to 350-360F in a large frying pan, about 1 inch deep.
  3. Preheat oven to 350F.
  4. Combine flour, salt, pepper, garlic powder and paprika in a shallow bowl and stir to combine.
  5. In a separate bowl, combine 2 cups of buttermilk and hot sauce, set aside.
  6. Combine barbecue sauce, honey, and apple cider vinegar in a shallow bowl, set aside.
  7. Remove the chicken strips from the buttermilk and shake off the excess.
  8. Dip the chicken strip in flour mixture, then in the buttermilk and hot sauce mixture, and then back in the flour mixture Shake off excess flour.
  9. Gently place in the hot oil and fry, turning over when golden brown. Drain on paper towels or on a rack.
  10. Repeat until all chicken has been fried. The chicken doesn't need to be cooked through because we'll be finishing it off in the oven.
  11. Gently dip the strips in the barbecue sauce and honey mixture or use brush the mixture onto the strips. Shake off excess.
  12. Place chicken strips on a parchment line baking sheet and bake for 20 minutes or until cooked through. Baking time will depend on the size of your chicken strips.
  13. Note: if you want to spice these up a bit, add some hot sauce or sriracha to the honey-bbq glaze.


source : http://www.momontimeout.com

SHRIMP BOIL FOIL PACKETS

SHRIMP BOIL FOIL PACKETS



YIELD: 4 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 25 MINUTES

Easy, make-ahead foil packets packed with shrimp, sausage, corn and potatoes. It’s a full meal with zero clean-up!

INGREDIENTS:

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 2 ears corn, each cut crosswise into 4 pieces
  • 1 pound baby red potatoes, halved
  • 2 tablespoons olive oil
  • 4 teaspoons cajun seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Preheat a gas or charcoal grill over high heat.
  2. Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.
  3. Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
  4. Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*
  5. Served immediately, garnished with parsley, if desired.


*This can also be baked for 15-17 minutes at 425 degrees F.


source : http://damndelicious.net

OVEN ROASTED BUTTERNUT SQUASH

OVEN ROASTED BUTTERNUT SQUASH



Serves: Serves about 4

INGREDIENTS

  • 1 medium to large butternut squash
  • 3-4 tablespoons extra-virgin olive oil
  • Generous sprinkle of salt and pepper
  • About ¼ cup water


INSTRUCTIONS

  1. Preheat the oven to 375F
  2. Cut the butternut squash in half and scoop out the guts and seeds with a spoon; place them in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
  3. Turn the squash flesh side down and pour about ¼ cup of water in the bottom of the pan.
  4. Bake in the oven, uncovered, for about 40-45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. Check from time to time to make sure the squash isn't burning. You want the water to eventually completely evaporate, which will allow the squash to caramelize, but you don't want things to burn. Add a little bit more water if you feel things are getting a tad too dry and dark...
  5. When the squash is fully cooked, remove it from the oven and allow it to cool for a few minutes until you can safely handle it, then scoop out the flesh with a spoon.
  6. Serve as is or mash roughly with a fork or potato masher.



source : http://thehealthyfoodie.com

HERB ROASTED CHICKEN BREAST

HERB ROASTED CHICKEN BREAST



PREP TIME 15 mins
COOK TIME 2 hours
TOTAL TIME 2 hours 15 mins
Total Cost: $7.69
Cost Per Serving: $1.92
Serves: 4-6

INGREDIENTS

  • 3 Tbsp room temperature butter $0.33
  • 2 cloves garlic, minced $0.16
  • 1 tsp dried basil $0.10
  • 1 tsp dried thyme $0.10
  • 1 tsp dried rosemary $0.10
  • ½ tsp salt $0.02
  • Freshly cracked pepper (about 10 cranks of a mill) $0.03
  • 2 split chicken breasts* (about 3 lbs. total) $6.85


INSTRUCTIONS

  1. Preheat the oven to 275ºF. Remove the chicken from the refrigerator and allow it to warm slightly as you prepare the butter herb mix (5 minutes or so).
  2. In a small bowl, stir together the butter, minced garlic, basil, thyme, rosemary, salt, and pepper. Rosemary pieces can be quite large, so either chop or crumble the dried pieces with your hands before adding them to the mix.
  3. Place the chicken on a cutting board and pat it dry on both sides with a clean paper towel. Smear the butter her mixture over both sides of the chicken. Drying the meat will help the butter herb mixture stick. If the meat is too cold, it will form condensation as you rub the butter mixture over the surface and the butter will not stick.
  4. Place the seasoned chicken pieces in a casserole dish that is deep enough to fully contain the chicken. Cover tightly with foil, or with the dish's lid if there is one. Bake the chicken in the preheated oven for 90 minutes, basting once half way through.
  5. Ater 90 minutes, remove the foil, baste again, and adjust the oven's temperature to 425ºF. Bake the chicken at 425ºF for 20 minutes without the foil, or until the skin is deep golden brown and crispy. Remove the chicken from the oven and let rest for 5-10 minutes.
  6. Slice the breasts or pull the meat from the bone. Reserve the juices from the bottom of the casserole dish for drizzling over top of the meat.


NOTES
*This recipe is for bone-in and skin-on chicken breasts. Using boneless and/or skinless breasts will require different cooking times and temperatures, and will yield different results.


source : https://www.budgetbytes.com

One Skillet Chicken with lemon Garlic Cream Sauce

One Skillet Chicken with lemon Garlic Cream Sauce



Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Say hello to your new favorite one skillet chicken dinner that’s topped with a lemon garlic butter cream sauce! I used thin chicken breasts but this recipe would be delicious with boneless chicken thighs too!

Ingredients:

  • 4 boneless skinless chicken breasts (or thighs)
  • salt and pepper
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon minced garlic
  • ½ teaspoon red pepper flakes (or more to taste)
  • 1 tablespoon olive oil
  • ⅓ cup finely diced shallots (or red onions)
  • 2 tablespoons salted butter
  • ¼ cup heavy cream
  • 2 tablespoons chopped parsley or basil


Directions:

  1. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
  2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
  3. Position a rack in the lower third of the oven and preheat the oven to 375ºF.
  4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to a plate.
  5. Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Kick the heat back up to medium high and let sauce reduce for about 10-15 minutes [b]or until about ⅓ cup of the sauce remains[/b].
  6. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices.


Notes:

  1. Use boneless skinless chicken breasts/thighs that about the same thickness. I pounded mine down to about ½ inch.
  2. After a few comments from readers, I’ve adjusted the amount of time it takes to reduce the sauce (step #5). Keep in mind, the key is to reduce it to ⅓ cup and that I can only provide an estimate. It may take you more or less time than what is actually listed.


source : http://littlespicejar.com

Honey Balsamic Steak Bites

Honey Balsamic Steak Bites



Makes 6 servings
Prep Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • About 2 lbs of top sirloin steak, sirloin tip steak, or hanger steak
  • ¼ cup balsamic vinegar
  • ¼ cup honey
  • 3 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 teaspoon crushed chili flakes
  • 2 cloves garlic, minced
  • 1 teaspoon ground black pepper
  • 1½ teaspoons minced fresh rosemary (about 1 large sprig)
  • 2 tablespoons vegetable or canola oil
  • Salt, to taste (optional)


Preparation

  1. Cut the steak into 1-inch cubes and set aside.
  2. In a large bowl combine the balsamic vinegar, honey, vegetable oil, soy sauce, chili flakes, minced garlic, black pepper, and minced rosemary. Whisk to combine.
  3. Place the cubes of steak into a large zip-top plastic bag. Pour in marinade, close up the top of the bag, and allow the steak to marinate for 1 to 4 hours.
  4. Remove the steak from the marinade and allow it to drain well.
  5. Heat a pan over medium heat. Add the remaining oil and cook the steak until it’s done to your liking.
  6. If desired, skewer marinated steak bites with small skewers.
  7. Season with salt to your taste.


Chef’s Tips
Because of the sugars from the honey in the marinade, the steak may brown faster than you’re used to. Make sure to keep a close eye on it so that it does not burn.
If the steak is browned before the inside is cooked to your liking, you can finish cooking the steak on a lined baking sheet in a 350°F/176°C oven



source: http://tiphero.com

Chicken and Avocado Burritos

Chicken and Avocado Burritos



Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes Servings: 4

Burritos stuffed with juicy chicken, cool and creamy avocado, oozy gooey melted cheese, spicy salsa verde and sour cream!

ingredients

  • 4 burrito sized tortillas (corn tortillas for gluten-free), warmed
  • 1 pound cooked chicken, sliced or shredded
  • 1 large avocado, diced
  • 1 cup Monterey Jack cheese, shredded
  • 1/4 cup salsa verde
  • 1/4 cup sour cream or greek yogurt
  • 2 tablespoons cilantro, chopped


directions
Assemble the burritos, optionally toast, and enjoy!

Option: Use cilantro lime grilled chicken or tequila lime grilled chicken instead of plain chicken.
Nutrition Facts: Calories 519, Fat 24g (Saturated 8.8g, Trans 0g), Cholesterol 93mg, Sodium 771mg, Carbs 37.2g (Fiber 6g, Sugars 2.5g), Protein 40g


source : http://www.closetcooking.com