tag:blogger.com,1999:blog-85049299848872715602024-01-04T13:42:31.701+00:00Fooding Guide - Food And Drink RecipesRecipe collection for all tastes. Gastronomy. Cuisine.Unknownnoreply@blogger.comBlogger1111125tag:blogger.com,1999:blog-8504929984887271560.post-40903685647550876272020-01-10T07:00:00.000+00:002020-01-10T07:00:00.398+00:00Crispy Honey Garlic Salmon<div style="text-align: justify;">
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<a href="https://1.bp.blogspot.com/-e4fTXuqeO_g/XUSxx1qYueI/AAAAAAAAnC8/mWpgmbfzjJIrpq7Yd3kvFj-dZu9-vGnbQCLcBGAs/s1600/Crispy-Honey-Garlic-Salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Crispy Honey Garlic Salmon" border="0" data-original-height="870" data-original-width="580" src="https://1.bp.blogspot.com/-e4fTXuqeO_g/XUSxx1qYueI/AAAAAAAAnC8/mWpgmbfzjJIrpq7Yd3kvFj-dZu9-vGnbQCLcBGAs/s1600/Crispy-Honey-Garlic-Salmon.jpg" title="Crispy Honey Garlic Salmon" /></a></div>
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<b>Ingredients for 6 servings</b></div>
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½ tsp ground black pepper<br />½ tsp salt<br />1 tbsp lemon (lime) juice<br />1 – 2 tsp avocado oil<br />2 green onions, finely chopped<br />2 tbsp honey<br />2 – 3 large garlic cloves, grated<br />6 x 3 oz each salmon fillets, skin on/off</div>
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<b>Directions</b></div>
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In a small bowl, whisk together honey, lemon/lime juice, garlic, salt and pepper.<br /><br />Place salmon fillets in a large resealable Ziploc bag and pour marinade over. Squeeze as much air out as possible and seal the bag. Gently move fillets around inside the bag to make sure they are all evenly coated. Place flesh side down and let marinate 15 minutes.<br /><br />Preheat large non-stick skillet on low – medium heat and add oil, making sure it coats the bottom of the skillet evenly. Place salmon fillets flesh side down leaving enough space in between them. Cover with a lid and cook for 3 minutes.<br /><br />Remove the lid, cook another minute and flip over. Repeat: cover, cook for 3 minutes, remove the lid and cook for another minute. If your skillet is not large enough, I recommend cooking in two batches. If you over crowd the skillet, cooking time increases by a few minutes for each step.<br /><br />Serve hot garnished with green onions, alongside quinoa and steamed broccoli.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-47039056004771893172019-11-29T07:00:00.000+00:002019-11-29T07:00:07.388+00:00Tostadas With Chicken Guacamole And Beans<div style="text-align: justify;">
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<b><a href="https://1.bp.blogspot.com/-7fmM2IJ3dl0/XUSmAXsPaBI/AAAAAAAAnCw/MmzLLXAtIKY_volERh1dt_3hzF7mLgWJACLcBGAs/s1600/Tostadas-With-Chicken-Guacamole-And-Beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tostadas With Chicken Guacamole And Beans" border="0" data-original-height="870" data-original-width="580" src="https://1.bp.blogspot.com/-7fmM2IJ3dl0/XUSmAXsPaBI/AAAAAAAAnCw/MmzLLXAtIKY_volERh1dt_3hzF7mLgWJACLcBGAs/s1600/Tostadas-With-Chicken-Guacamole-And-Beans.jpg" title="Tostadas With Chicken Guacamole And Beans" /></a></b></div>
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<b>Ingredients for 6 servings</b></div>
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¼ tsp garlic powder, divided<br />½ tsp ground cumin<br />¾ tsp ancho chili powder<br />1 (10 oz) can Rotel Diced Tomatoes & Green Chilies Mild, drained<br />1 (16 oz) can Rosarita Traditional Refried Beans<br />1 cup pico de gallo, homemade or store-bought<br />1 cup shredded Mexican blend cheese<br />1 Tbsp fresh lime juice<br />2 cups shredded iceberg or romaine lettuce<br />2 cups shredded rotisserie chicken or shredded cooked chicken breasts<br />2 medium ripe avocados<br />6 Tbsp Sour cream<br />6 tostada shells , store-bought or homemade<br />salt and freshly ground black pepper</div>
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<b>Directions</b></div>
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Using a fork mash avocado with lime juice and 1/8 tsp garlic powder to a slightly chunky texture. Season with salt and pepper to taste. <br /><br />In a small saucepan mix together refried beans, drained canned tomatoes, chili powder, cumin and remaining 1/8 tsp garlic powder. <br /><br />Season with salt and pepper to taste and cook over medium-low heat, stirring frequently until heated through.<br /><br />To assemble tostadas, layer each tostada shell with guacamole (avocado mixture), bean mixture, lettuce, chicken, cheese, pico de gallo and sour cream. Serve immediately.<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-33726776838367947152019-11-22T07:00:00.000+00:002019-11-22T07:00:00.430+00:00Baked Turkey Enchiladas<div style="text-align: justify;">
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<b><a href="https://1.bp.blogspot.com/-bfTZmt2eMy0/XUSkBaHNHWI/AAAAAAAAnCk/bfDAJHEI7_Ievi7LN3L_1j1R93tz4frawCLcBGAs/s1600/Baked-Turkey-Enchiladas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Turkey Enchiladas" border="0" data-original-height="746" data-original-width="580" src="https://1.bp.blogspot.com/-bfTZmt2eMy0/XUSkBaHNHWI/AAAAAAAAnCk/bfDAJHEI7_Ievi7LN3L_1j1R93tz4frawCLcBGAs/s1600/Baked-Turkey-Enchiladas.jpg" title="Baked Turkey Enchiladas" /></a></b></div>
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<b>Ingredients for 1 serving</b></div>
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½ a small onion, diced<br />
1 cup of tomato sauce (optional)<br />
1 small zucchini, diced into fine pieces<br />
1 1/2 pounds of Jennie- 0 Lean ground turkey breast or fat-free turkey breast<br />
2 cloves of garlic<br />
2 cans of enchilada sauce (hot or mild)<br />
8 oz of low-fat Mexican cheese blend<br />
10 6 in flour tortillas<br />
cooking spray</div>
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<b>Directions</b></div>
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Preheat oven to 375.<br />
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Brown ground turkey in a pan until it’s no longer pink. Drain any extra fat. Add in zucchini, onion, garlic and cook for 5 minutes. If you don’t like to cut your vegetables feel free to add them to a food processor and have that do it for you. In the recipe video I cook the onions and zucchini first and then ADD in the turkey. You can do it either way.<br />
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In a bowl add in enchilada sauce and 1 cup of tomato sauce. Tomato sauce is optional (I normally don’t add the tomato sauce). Add half of the sauce into the pan and reserve the rest of the sauce for the top of the enchiladas.<br />
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Place about ½ cup of turkey mixture onto a flour tortilla and roll up like a burrito and lay seam side down in a 9 X 13 baking dish. When all flour tortillas are done spray with cooking spray. If there are any extra turkey and vegetable mixture you can add that to the top of the enchiladas. Sprinkle with cheese on top.<br />
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Cook enchiladas for 20 – 25 minutes. Take out of the oven. Serve with some salsa or sour cream.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-15148606795427887172019-11-15T07:00:00.000+00:002019-11-15T07:00:07.077+00:00California Chicken Flatbread With Chipotle Ranch Sauce<div style="text-align: justify;">
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<a href="https://1.bp.blogspot.com/-TLXf33ilnDY/XUSideYZF4I/AAAAAAAAnCY/-GKDsrUA250h6FLiHVoxqZ5XRU-B5pwsACLcBGAs/s1600/California-Chicken-Flatbread-With-Chipotle-Ranch-Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="California Chicken Flatbread With Chipotle Ranch Sauce" border="0" data-original-height="870" data-original-width="580" src="https://1.bp.blogspot.com/-TLXf33ilnDY/XUSideYZF4I/AAAAAAAAnCY/-GKDsrUA250h6FLiHVoxqZ5XRU-B5pwsACLcBGAs/s1600/California-Chicken-Flatbread-With-Chipotle-Ranch-Sauce.jpg" title="California Chicken Flatbread With Chipotle Ranch Sauce" /></a></div>
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<b>Ingredients for 4 servings</b></div>
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¼ cup ranch dressing<br />½ avocado, sliced or diced<br />½ cup shredded mozzarella cheese (or any other favorite cheese such as monterey jack or pepperjack for a spicier version)<br />½ red pepper, diced<br />½ teaspoon crushed red pepper flakes (optional)<br />1 boneless skinless chicken breast, pounded to 1/2 inch thickness<br />1 large flatbread or naan, or 2 small<br />1 tablespoon packed cilantro leaves, roughly chopped<br />1 teaspoon chipotle seasoning<br />2 tablespoons olive oil<br />2-3 slices cooked bacon, chopped<br />salt and pepper, to taste</div>
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<b>Directions</b></div>
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Preheat oven to 350°. Season chicken with salt and pepper to taste. Cook in a pan or skillet on the stove over medium-high heat for about 3-4 minutes each side or until cooked through. Dice chicken and set aside.<br /><br />Brush flatbread with olive oil. Sprinkle with shredded cheese. Top with chicken, red peppers, and bacon. Place on a lightly greased sheet of foil and bake on the oven rack for 10-15 minutes until cheese is completely melted.<br /><br />While flatbread is baking, whisk together ranch dressing and chipotle seasoning. When flatbread is finished baked, top with avocado, cilantro, and crushed red pepper flakes. Drizzle with chipotle ranch dressing and serve immediately.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-59072640793148348632019-11-08T07:00:00.000+00:002019-11-08T07:00:03.110+00:00Asparagus Sweet Potato Chicken Skillet<div style="text-align: justify;">
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<a href="https://1.bp.blogspot.com/-gaHguwPvz8M/XUSexEhZ8II/AAAAAAAAnCM/jhupG-heGDE8ZKwvwWf3xnlvXBN-uuBcACLcBGAs/s1600/Asparagus-Sweet-Potato-Chicken-Skillet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Asparagus Sweet Potato Chicken Skillet" border="0" data-original-height="870" data-original-width="580" src="https://1.bp.blogspot.com/-gaHguwPvz8M/XUSexEhZ8II/AAAAAAAAnCM/jhupG-heGDE8ZKwvwWf3xnlvXBN-uuBcACLcBGAs/s1600/Asparagus-Sweet-Potato-Chicken-Skillet.jpg" title="Asparagus Sweet Potato Chicken Skillet" /></a></div>
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<b>Ingredients for 4 servings</b></div>
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½ cup chicken broth or water<br />½ pound fresh asparagus — cut at a diagonal in 1 and 2-inch pieces<br />½ teaspoon crushed red pepper<br />½ teaspoon fine sea salt<br />½ teaspoon freshly ground black pepper<br />1 medium sweet potato — peeled and diced<br />1 pound free-range organic boneless chicken breasts<br />1 tablespoon extra virgin olive oil<br />3 garlic cloves — minced<br />salt and ground fresh black pepper</div>
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<b>Directions</b></div>
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On a cutting board, cut the chicken into small pieces, and season with salt and pepper.<br /><br />In a skillet over medium heat, add the olive oil, garlic, and chicken.<br /><br />Sauté the chicken for about 7-10 minutes or until it is cooked through. Don’t forget to stir well. Set the chicken mixture aside.<br /><br />In the same skillet, add the sweet potatoes and chicken broth.<br /><br />Cook for about 7-10minutes or until the sweet potatoes are cooked.<br /><br />Add the asparagus, and cook for about 4-5 minutes until tender.<br /><br />Return the chicken to the pan, and stir to combine thoroughly.<br /><br />Season with salt, pepper, and crushed red pepper.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-89750478115058444312019-11-05T07:00:00.000+00:002019-11-05T07:00:00.698+00:00One Pot Seafood Pasta<div style="text-align: justify;">
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<a href="https://1.bp.blogspot.com/-omP8Vu4xPVc/XYGKNUlAJBI/AAAAAAAApKY/lRooItL-qp0PYl8Ftw0B-AMQ6nbIrxqDgCLcBGAsYHQ/s1600/One-Pot-Seafood-Pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="One Pot Seafood Pasta" border="0" data-original-height="870" data-original-width="580" src="https://1.bp.blogspot.com/-omP8Vu4xPVc/XYGKNUlAJBI/AAAAAAAApKY/lRooItL-qp0PYl8Ftw0B-AMQ6nbIrxqDgCLcBGAsYHQ/s1600/One-Pot-Seafood-Pasta.jpg" title="One Pot Seafood Pasta" /></a></div>
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<b>Ingredients for 3 servings</b></div>
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1 can tomato sauce (28 oz whole peeled tomatoes)<br />1 tablespoon chopped Italian basil leaves<br />1 teaspoon sugar/brown sugar<br />2 tablespoons oil<br />3 cloves garlic, minced<br />4 oz scallops<br />4 oz shelled and deveined shrimp<br />8 oz Manila clams<br />10 oz spaghetti<br />chopped Italian parsley, for garnishing<br />salt to taste</div>
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<b>Directions</b></div>
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Cook the spaghetti according to the package instructions. Drained and set aside. Blend the entire can of the whole peeled tomatoes in a blender or food processor. Set aside the sauce.<br /><br />Heat up a skillet on medium heat. Add the oil, then add the garlic. Saute the garlic before adding the shrimp, Manila clams and scallop. Stir to combine well with the garlic, then add the tomato sauce, basil leaves. Cook the seafood until they are almost done, add salt (to taste) and sugar. Transfer the spaghetti into the skillet, stir to mix well with the sauce. Top with the chopped parsley, serve immediately.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-22234473660576830212019-11-01T07:00:00.000+00:002019-11-01T07:00:03.034+00:00Turkey Taco Quinoa Skillet<div style="text-align: justify;">
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<a href="https://1.bp.blogspot.com/-s03v8NUvI4Y/XUSa-T4s_UI/AAAAAAAAnCA/thREOQaNKKsGquhmne8Ms_Vh0jBoUPX1ACLcBGAs/s1600/Turkey-Taco-Quinoa-Skillet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Turkey Taco Quinoa Skillet" border="0" data-original-height="822" data-original-width="580" src="https://1.bp.blogspot.com/-s03v8NUvI4Y/XUSa-T4s_UI/AAAAAAAAnCA/thREOQaNKKsGquhmne8Ms_Vh0jBoUPX1ACLcBGAs/s1600/Turkey-Taco-Quinoa-Skillet.jpg" title="Turkey Taco Quinoa Skillet" /></a></div>
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<b>Ingredients for 6 servings</b></div>
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¼ cup jarred salsa<br />½ cup frozen corn<br />½ cup rinsed quinoa<br />½ cup shredded cheddar cheese<br />½ cup shredded Monterey Jack cheese<br />½ cup water<br />½ pound lean ground turkey (I use 99% lean)<br />½ yellow onion, diced<br />¾ teaspoon kosher salt<br />1 (14.5 ounce) can of diced fire roasted tomatoes<br />1 (15 ounce) can of black beans, rinsed and drained<br />1 teaspoon cumin<br />2 cloves garlic, minced<br />2 teaspoons chili powder<br />4 ounce can diced green chilis<br />black pepper, to taste<br />cilantro, for garnish</div>
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<b>Directions</b></div>
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Spray a large skillet generously with cooking spray and heat over medium-high heat. When the skillet is hot add in the diced onion and cook for about 2 minutes until it starts to soften. Add in the ground turkey and minced garlic and cook until the meat is almost cooked through, breaking it up into crumbles with a spoon as it cooks. Stir in all the spices and the diced green chiles, cooking for another minute. Add in the black beans, corn, fire roasted tomatoes, salsa and quinoa, stirring until everything is combined.<br /><br />When the mixture starts to bubble add in the water, cover the skillet with a lid and lower the heat to medium-low. Simmer for about 20-25 minutes or until the quinoa is cooked, it should still have a slight bite to it, but not be hard and crunchy.<br /><br />Sprinkle the shredded cheese on top and cover with the lid cooking until the cheese is melted. Serve as is, in tortillas for tacos, or on top of your favorite greens.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-36264172923769172302019-10-29T07:00:00.000+00:002019-10-29T07:00:05.607+00:00One Pot Wonder Southwest Pasta<div style="text-align: justify;">
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<a href="https://1.bp.blogspot.com/-9KFlUcq8I34/XYGBjwZPngI/AAAAAAAApKM/VTDoQEWG0dMzw1bmUlJzTy52joFZIUlGgCLcBGAsYHQ/s1600/One-Pot-Wonder-Southwest-Pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="One Pot Wonder Southwest Pasta" border="0" data-original-height="705" data-original-width="580" src="https://1.bp.blogspot.com/-9KFlUcq8I34/XYGBjwZPngI/AAAAAAAApKM/VTDoQEWG0dMzw1bmUlJzTy52joFZIUlGgCLcBGAsYHQ/s1600/One-Pot-Wonder-Southwest-Pasta.jpg" title="One Pot Wonder Southwest Pasta" /></a></div>
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<b>Ingredients for 8 servings</b></div>
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¼ cup Mexican cheese blend, plus more for topping (Optional)<br />¼ cup taco seasoning, like Old El Paso, medium<br />½ medium red onion, sliced<br />1 (13.5 oz.) box of whole wheat rotini or any pasta you like<br />1 (15 oz.) can black beans, drained and rinsed<br />1 (15 oz.) can Rotel canned tomatoes and chilies, I used the Mexican blend with lime and cilantro<br />1 medium green bell pepper, cut into thin strips<br />1 tsp. salt<br />2 cups frozen corn kernels<br />2 tsp. oil<br />4 cups fat-free chicken or vegetable broth</div>
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<b>Directions</b></div>
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Add all but the black beans and he Mexican cheese to a large pot. Stir, cover, and bring to a rolling boil.<br /><br />Reduce heat to medium-low and cook, covered, for 12-15 minutes, stirring occasionally. There should be ¼ to ½ inch of liquid in the bottom of the pot when it is done.<br /><br />Remove from heat. Stir in the black beans and cheese (optional). Let it rest for 5 minutes to warm the beans, melt the cheese, and absorb the excess liquid.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-3622451340404362852019-10-25T06:00:00.000+00:002019-10-25T06:00:06.126+00:00Honey Garlic Shrimp<div style="text-align: justify;">
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<a href="https://1.bp.blogspot.com/-55Mor5-zG0E/XUSZp2l4D_I/AAAAAAAAnB0/uK9UmsMdxCA6Upve7wETVE0fO13BQVfnACLcBGAs/s1600/Honey-Garlic-Shrimp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Honey Garlic Shrimp" border="0" data-original-height="839" data-original-width="580" src="https://1.bp.blogspot.com/-55Mor5-zG0E/XUSZp2l4D_I/AAAAAAAAnB0/uK9UmsMdxCA6Upve7wETVE0fO13BQVfnACLcBGAs/s1600/Honey-Garlic-Shrimp.jpg" title="Honey Garlic Shrimp" /></a></div>
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<b>Ingredients for 4 servings</b></div>
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¼ cup soy sauce (I use reduced sodium)<br />1/3 cup honey<br />1 lb medium uncooked shrimp, peeled & deveined<br />1 tablespoon minced garlic<br />1 teaspoon minced fresh ginger (optional)<br />2 teaspoons olive oil<br />chopped green onion for garnish (optional)</div>
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<b>Directions</b></div>
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Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.<br /> <br />Place shrimp in a large zipped-top bag or tupperware. Pour ½ 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.)<br /> <br />Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade.) 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.<br /> <br />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.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-40728775816609296062019-10-22T06:00:00.000+00:002019-10-22T06:00:02.427+00:00One Pot Cajun Chicken And Sausage Alfredo Pasta<div style="text-align: justify;">
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<a href="https://1.bp.blogspot.com/-iyLScSmx80M/XYF_Gfc3vCI/AAAAAAAApKA/CFbE_PRrnpkvLpq5O2ovrSQkZvyF0SKgQCLcBGAsYHQ/s1600/One-Pot-Cajun-Chicken-And-Sausage-Alfredo-Pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="One Pot Cajun Chicken And Sausage Alfredo Pasta" border="0" data-original-height="772" data-original-width="580" src="https://1.bp.blogspot.com/-iyLScSmx80M/XYF_Gfc3vCI/AAAAAAAApKA/CFbE_PRrnpkvLpq5O2ovrSQkZvyF0SKgQCLcBGAsYHQ/s1600/One-Pot-Cajun-Chicken-And-Sausage-Alfredo-Pasta.jpg" title="One Pot Cajun Chicken And Sausage Alfredo Pasta" /></a></div>
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<b>Ingredients for 8-10 servings</b></div>
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½ teaspoon of kosher salt<br />1 cup of Italian flat leaf parsley minced<br />1 pound of chicken cut into bite sized pieces<br />1 pound of dried penne pasta<br />1 quart of low-sodium chicken broth<br />1 ½ tablespoons of Cajun seasoning plus more for topping<br />2 ½ cups of heavy cream<br />4 cloves of garlic minced<br />4 oz of freshly shredded parmesan cheese<br />4 tablespoons of extra virgin oil<br />14 oz smoked sausage sliced on the diagonal<br />freshly ground black pepper to taste</div>
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<b>Directions</b></div>
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Start with a large covered cooking pot.<br /><br />Season chicken with salt and pepper and brown in oil over medium high heat.<br /><br />Add sausage and continue to cook until lightly browned.<br /><br />Stir in garlic and cook for for about two minutes.<br /><br />Add chicken broth, heavy cream, dried pasta and cajun seasoning to pot.<br /><br />Stir together and bring to a simmer over medium high heat.<br /><br />Reduce heat to low and let cook covered for 15-20 minutes, or until pasta is tender.<br /><br />Remove pot from heat and stir in parmesan cheese.<br /><br />Stir in chopped parsley and sprinkle with additional cajun seasoning to taste.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-63240343387337164882019-10-18T06:00:00.000+00:002019-10-18T06:00:03.025+00:00One-Pan Pesto Chicken And Veggies<div style="text-align: justify;">
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<b><a href="https://1.bp.blogspot.com/-QIKVJSBjCyc/XUSTfIVNs9I/AAAAAAAAnBo/l0H6wH4Q6zkxkt1L5EgFD8LiOBFdjpOhQCLcBGAs/s1600/One-Pan-Pesto-Chicken-And-Veggies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="One-Pan Pesto Chicken And Veggies" border="0" data-original-height="869" data-original-width="580" src="https://1.bp.blogspot.com/-QIKVJSBjCyc/XUSTfIVNs9I/AAAAAAAAnBo/l0H6wH4Q6zkxkt1L5EgFD8LiOBFdjpOhQCLcBGAs/s1600/One-Pan-Pesto-Chicken-And-Veggies.jpg" title="One-Pan Pesto Chicken And Veggies" /></a></b></div>
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<b>Ingredients for 4 servings</b></div>
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¼ cup basil pesto<br />1/3 cup sun-dried tomatoes drained of oil, chopped<br />1 cup cherry tomatoes yellow and red, halved<br />1 pound asparagus ends trimmed, cut in half, if large<br />1 pound chicken thighs boneless and skinless, sliced into strips<br />2 tablespoons oil</div>
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<b>Directions</b></div>
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Heat a large skillet on medium heat, add 2 tablespoons oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.<br /><br />Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.<br /><br />Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-769093169367638142019-10-15T06:00:00.000+00:002019-10-15T06:00:04.442+00:00One-Pot Pasta Primavera<div style="text-align: justify;">
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<a href="https://1.bp.blogspot.com/-VyYdOKNp2Tc/XYF9Dy9MwQI/AAAAAAAApJ0/tBvdKRmYww88EfpL4wKgxMg6-3Y2dVsDgCLcBGAsYHQ/s1600/One-Pot-Pasta-Primavera.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="One-Pot Pasta Primavera" border="0" data-original-height="577" data-original-width="580" src="https://1.bp.blogspot.com/-VyYdOKNp2Tc/XYF9Dy9MwQI/AAAAAAAApJ0/tBvdKRmYww88EfpL4wKgxMg6-3Y2dVsDgCLcBGAsYHQ/s1600/One-Pot-Pasta-Primavera.jpg" title="One-Pot Pasta Primavera" /></a></div>
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<b>Ingredients for 4 servings</b></div>
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<div style="text-align: justify;">
¼ cup heavy whipping cream (60 mL)<br />½ cup grated parmesan cheese (55 g)<br />½ teaspoon red pepper flakes<br />1 lb asparagus, chopped into 1-inch (2 cm) pieces (455 g)<br />1 small onion, diced<br />1 teaspoon olive oil<br />3 tablespoons fresh parsley, finely chopped<br />4 cloves garlic, minced<br />4 cups broth, of your choice (960 mL)<br />4 oz mushroom, sliced (110 g)<br />10 oz broccoli floret (285 g)<br />10 oz linguine, uncooked (285 g)<br />pepper, to taste<br />salt, to taste</div>
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<b>Directions</b></div>
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In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.<br /><br />Add the mushrooms and bring to a boil.<br /><br />Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.<br /><br />Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes.<br /><br />If the liquid hasn’t been completely absorbed, let the pasta sit off the heat for an additional few minutes.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-59949124058005003552019-10-11T06:00:00.000+00:002019-10-11T06:00:03.326+00:00Balsamic Chicken Avocado & Feta Salad<div style="text-align: justify;">
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<a href="https://1.bp.blogspot.com/-_xkJMy9AeZM/XUSJE6v4MgI/AAAAAAAAnBc/YoJ9VuNwkLYWTbWybaZgLmvVbslRkHNiACLcBGAs/s1600/Balsamic-Chicken-Avocado-%2526-Feta-Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Balsamic Chicken Avocado & Feta Salad" border="0" data-original-height="767" data-original-width="580" src="https://1.bp.blogspot.com/-_xkJMy9AeZM/XUSJE6v4MgI/AAAAAAAAnBc/YoJ9VuNwkLYWTbWybaZgLmvVbslRkHNiACLcBGAs/s1600/Balsamic-Chicken-Avocado-%2526-Feta-Salad.jpg" title="Balsamic Chicken Avocado & Feta Salad" /></a></div>
<br />
<b>Ingredients for 4 servings</b></div>
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¼ cup olive oil<br />¼-½ teaspoon salt (adjust to your tastes)<br />1/3 cup balsamic vinegar<br />1 teaspoon honey<br />2 tablespoons water (or more oil if you wish)<br />2 teaspoons Italian seasoning<br />2 teaspoons minced garlic<br />4 skinless and boneless chicken thigh fillets (or breast fillets)<br /><br />Salad:<br /><br />¼ cup crumbled feta cheese<br />1 avocado, sliced<br />1 red onion, thinly sliced<br />2 tomatoes , chopped<br />5 ounces / 150g bacon , diced and trimmed of all fat<br />8 cups mixed salad lettuce leaves (or Romaine) <br />extra Italian seasoning<br />salt and pepper, to taste</div>
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<b>Directions</b></div>
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Whisk balsamic dressing / marinade ingredients together until well combined. Pour 2-3 tablespoons into a shallow bowl. Add the chicken thighs and coat evenly. Season with salt and pepper; set aside for 10 minutes while the frying bacon.<br /><br />Fry bacon until crisp in a skillet over medium-high heat. Wipe pan over with paper towel.<br /><br />Cook chicken fillets until crisp and cooked through (about 7 minutes each side).<br /><br />Arrange all salad ingredients in a large bowl. Top with the bacon, chicken, avocado and sprinkle with feta, extra Italian seasoning and salt and pepper to your tastes. Drizzle with the remaining dressing, and serve.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-52028516912582839022019-10-08T06:00:00.000+00:002019-10-08T06:00:09.086+00:00One Pot Mushroom Spinach Artichoke Pasta<div style="text-align: justify;">
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<a href="https://1.bp.blogspot.com/-YDWSIuYyJzw/XYFkFQql6II/AAAAAAAApJo/ul9N4fVS1qoFgAVJA6XDQaKUu_yQSaongCLcBGAsYHQ/s1600/One-Pot-Mushroom-Spinach-Artichoke-Pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="One Pot Mushroom Spinach Artichoke Pasta" border="0" data-original-height="870" data-original-width="580" src="https://1.bp.blogspot.com/-YDWSIuYyJzw/XYFkFQql6II/AAAAAAAApJo/ul9N4fVS1qoFgAVJA6XDQaKUu_yQSaongCLcBGAsYHQ/s1600/One-Pot-Mushroom-Spinach-Artichoke-Pasta.jpg" title="One Pot Mushroom Spinach Artichoke Pasta" /></a></div>
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<b>Ingredients for 6 servings</b></div>
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¼ teaspoon crushed red pepper flakes, optional<br />¼ teaspoon dried thyme<br />½ teaspoon dried basil<br />1 cup freshly grated Parmesan<br />1 large onion, thinly sliced<br />1 (14-ounce) can quartered artichoke hearts, drained<br />2 cloves garlic, thinly sliced<br />2 cups baby spinach<br />2 tablespoons unsalted butter<br />8 ounces cremini mushrooms, thinly sliced<br />12 ounces fettuccine<br />Kosher salt and freshly ground black pepper, to taste</div>
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<b>Directions</b></div>
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In a large stockpot or Dutch oven over medium high heat, combine fettuccine, artichoke hearts, mushrooms, onion, garlic, basil, thyme, red pepper flakes and 4 ½ cups water; season with salt and pepper, to taste.<br /><br />Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 12-15 minutes.<br /><br />Stir in spinach, Parmesan and butter until the spinach has wilted, about 2-3 minutes.<br /><br />Serve immediately.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-91684302052066836962019-10-04T06:00:00.000+00:002019-10-04T06:00:06.104+00:00One Pan Lemon Parmesan Chicken And Asparagus<div style="text-align: justify;">
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<a href="https://1.bp.blogspot.com/-vpW3-DdPDkM/XUSFVHyzbHI/AAAAAAAAnBQ/3RKBCwv7bnAgXvgeunOIqctRDogtbFw0ACLcBGAs/s1600/One-Pan-Lemon-Parmesan-Chicken-And-Asparagus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="One Pan Lemon Parmesan Chicken And Asparagus" border="0" data-original-height="870" data-original-width="580" src="https://1.bp.blogspot.com/-vpW3-DdPDkM/XUSFVHyzbHI/AAAAAAAAnBQ/3RKBCwv7bnAgXvgeunOIqctRDogtbFw0ACLcBGAs/s1600/One-Pan-Lemon-Parmesan-Chicken-And-Asparagus.jpg" title="One Pan Lemon Parmesan Chicken And Asparagus" /></a></div>
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<b>Ingredients for 4-6 servings</b></div>
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1/3 cup flour<br />½ teaspoon garlic powder<br />1 cup panko (Japanese ingredient)<br />1 cup parmesan cheese separated<br />1 lemon for topping (optional)<br />1 pound asparagus<br />1 tablespoon lemon pepper seasoning<br />1 tablespoon minced garlic<br />1 teaspoon dried parsley<br />1 and ½ pounds boneless skinless chicken breasts or tenders<br />3 tablespoons honey<br />3 tablespoons oil<br />3-4 lemons<br />8 tablespoons melted butter separated, I use unsalted<br />fresh parsley (optional)</div>
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<b>Directions</b></div>
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Preheat the oven to 400° F. Line a large sheet pan with parchment paper and set aside.<br /><br />Grab three bowls. Add the flour to one bowl.<br /><br />Combine panko, ½ cup freshly grated parmesan cheese, dried parsley, garlic powder, about ½ teaspoon each of salt and pepper. Stir.<br /><br />In the final bowl, add 1-2 teaspoons lemon zest, 4-5 tablespoons lemon juice (depending on lemon flavor intensity desired), minced garlic, and 5 tablespoons melted butter. Stir. Remove 4 tablespoons of this mixture and set aside.<br /><br />Slice chicken breasts to the size of tenders (about 1 and ¼th inch strips) or use chicken tenders.<br /><br />Coat in flour, heavily dredge in garlic lemon mixture, and then coat in the Parmesan panko mixture.<br /><br />Place on prepared sheet pan. Use any remaining Parmesan panko mixture and sprinkle over tenders. Sprinkle lemon pepper seasoning over the tenders.<br /><br />Bake in preheated oven for 10 minutes and remove.<br /><br />Flip the tenders to the other side.<br /><br />Place the asparagus next to the tenders and drizzle the reserved lemon butter sauce. Sprinkle remaining ½ cup Parmesan cheese over the asparagus and toss with tongs.<br />If desired place lemon slices over the chicken (optional)<br /><br />Return to the oven and bake for another 10-12 minutes or until the internal temperature of the chicken has reached 165 degrees F.<br /><br />Meanwhile, whisk remaining 3 tablespoons melted butter, 3 tablespoons lemon juice, 1-2 teaspoons lemon zest, 3 tablespoons olive oil, and 3 tablespoons honey in a small bowl. Add some pepper and parsley if desired.<br /><br />Remove from the oven and top with the honey lemon mixture and fresh parsley if desired and enjoy immediately.<br /><br />Do not top chicken breasts with the honey lemon mixture unless eating immediately and aren't planning on having leftovers since it will make it soggy.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-90470755653473826172019-10-01T06:00:00.000+00:002019-10-01T06:00:09.827+00:00One-Pot Cheeseburger Pasta<div style="text-align: justify;">
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<a href="https://1.bp.blogspot.com/-ziW6Pynev4s/XYFOKbiEf_I/AAAAAAAApJc/8GUJCAqVc3UJgFDkekpNZu9wDX1GH5aRgCLcBGAsYHQ/s1600/One-Pot-Cheeseburger-Pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="One-Pot Cheeseburger Pasta" border="0" data-original-height="569" data-original-width="580" src="https://1.bp.blogspot.com/-ziW6Pynev4s/XYFOKbiEf_I/AAAAAAAApJc/8GUJCAqVc3UJgFDkekpNZu9wDX1GH5aRgCLcBGAsYHQ/s1600/One-Pot-Cheeseburger-Pasta.jpg" title="One-Pot Cheeseburger Pasta" /></a></div>
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<b>Ingredients for 6 servings</b></div>
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½ cup milk (120 mL)<br />½ teaspoon pepper<br />1 cup onion, diced (150 g)<br />1 lb ground beef (455 g)<br />1 tablespoon garlic, minced<br />1 teaspoon salt<br />2 tablespoons ketchup<br />2 tablespoons worcestershire sauce<br />3 cups shredded cheddar cheese (300 g)<br />4 cups beef broth (945 mL)<br />16 oz fusilli pasta (455 g)<br />green onion, sliced, to serve</div>
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<b>Directions</b></div>
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In a large pot over a medium-high heat, add ground beef, onions, garlic, salt, pepper, worcestershire sauce, and ketchup. Break up the beef to incorporate the seasonings and cook until browned, about 6-7 minutes.<br /><br />Pour in the beef broth and one cup of water and bring to a simmer.<br />Add the pasta and simmer for 20 minutes or until the pasta is cooked throughout and the broth has cooked down, stirring occasionally.<br />Pour in the milk and cheese. Stir until the cheese has melted.<br />Serve garnished with some sliced green onions.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-22585666298335882922019-09-27T06:00:00.000+00:002019-09-27T06:00:02.872+00:00Rosemary Skillet Pork Chops With Quick Braised Cabbage<div style="text-align: justify;">
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<a href="https://1.bp.blogspot.com/-hT2CBN0XteU/XUR7-_HpS3I/AAAAAAAAnBE/tyuKW6Je_bwzjY_Kl2pmeiiEw4gi8vXQwCLcBGAs/s1600/Rosemary-Skillet-Pork-Chops-With-Quick-Braised-Cabbage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rosemary Skillet Pork Chops With Quick Braised Cabbage" border="0" data-original-height="580" data-original-width="580" src="https://1.bp.blogspot.com/-hT2CBN0XteU/XUR7-_HpS3I/AAAAAAAAnBE/tyuKW6Je_bwzjY_Kl2pmeiiEw4gi8vXQwCLcBGAs/s1600/Rosemary-Skillet-Pork-Chops-With-Quick-Braised-Cabbage.jpg" title="Rosemary Skillet Pork Chops With Quick Braised Cabbage" /></a></div>
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<b>Ingredients for 4 servings</b></div>
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1 red onion<br />1 small head red cabbage<br />2 tsp. sugar<br />3 tbsp. oil<br />4 small bone-in pork chops<br />4 sprig fresh rosemary<br />4 tbsp. balsamic vinegar<br />8 small garlic cloves<br />kosher salt<br />pepper</div>
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<b>Directions</b></div>
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Heat oven to 425° F. Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Season the pork chops with ½ teaspoon each salt and pepper and cook on one side until golden brown, 3 to 4 minutes.<br /><br />Turn the chops, scatter the garlic and rosemary around the chops and cook for 2 minutes more. Transfer the skillet to the oven and roast until the chops are just cooked through, 6 to 8 minutes. Let the chops rest for 5 minutes before serving.<br /><br />Meanwhile, heat the remaining tablespoon oil in a second large skillet over medium heat. Add the onion and ½ teaspoon each salt and pepper and cook, covered, stirring occasionally, for 5 minutes.<br /><br />Add the cabbage, sugar, 2 tablespoons vinegar and 3 tablespoons water and simmer, covered, until nearly all the liquid has evaporated and the cabbage is just tender, 10 to 12 minutes; stir in the remaining vinegar. Serve with the pork chops, garlic and rosemary.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-23916708713935003632019-09-24T06:00:00.000+00:002019-09-24T06:00:05.339+00:00One-Pot French Onion Pasta<div style="text-align: justify;">
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<a href="https://1.bp.blogspot.com/-vBLr57i1ca0/XYFMlUCMi6I/AAAAAAAApJQ/XMYeQEsTLsElhXbmWryTu6-wUsXRvvfrQCLcBGAsYHQ/s1600/One-Pot-French-Onion-Pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="One-Pot French Onion Pasta" border="0" data-original-height="869" data-original-width="580" src="https://1.bp.blogspot.com/-vBLr57i1ca0/XYFMlUCMi6I/AAAAAAAApJQ/XMYeQEsTLsElhXbmWryTu6-wUsXRvvfrQCLcBGAsYHQ/s1600/One-Pot-French-Onion-Pasta.jpg" title="One-Pot French Onion Pasta" /></a></div>
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<b>Ingredients for 4 servings</b></div>
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1 tablespoon unsalted butter<br />2 cups water<br />2 ½ cups chicken broth<br />3 medium yellow onions, peeled and sliced<br />3 tablespoons oil<br />3 teaspoons fresh thyme<br />12 ounces uncooked spaghetti<br />fresh arugula<br />parmesan cheese<br />salt and fresh cracked black pepper, to taste</div>
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<b>Directions</b></div>
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Place a large heavy bottom sauce pan over medium heat. Add the oil and butter and stir until butter is melted. Add the sliced onions all at once. Stir to coat the onions in the fat. Allow onions to cook, undisturbed, for about 4 minutes. Add salt, pepper and thyme and stir. Allow the onions to cook for about 4 minutes at a time. Lower the heat if the onions are browning too quickly. The onions will begin to brown, break down, and resemble an onion jam.<br /><br />When onions are entirely browned and completely soft (about 15 minutes), add the water and chicken broth to the pan. Using a wooden spoon, scrape any burned bits off the bottom of the pan. Add the pasta all at once.<br /><br />Return to medium heat and bring to a simmer. Place the lid on the pan and allow to simmer for 5 minutes. Remove the lid to toss and stir the pasta for about 3 minutes. Return the lid and allow to cook for another 5 minutes. Remove the lid and taste the pasta for doneness. There will still be just under an inch of liquid in the pot. Allow the pasta to cook more (if it was still crunchy), or allow some of the liquid to cook off. It's about your preference. I like a bit of the broth remaining. Plus, the pasta will absorb more of the liquid as it sits.<br /><br />To serve, spoon into large bowls, top with parmesan cheese and fresh arugula. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-13088622733050915482019-09-20T06:00:00.000+00:002019-09-20T06:00:08.219+00:00Roasted Sweet Potato Salad With Barley And Arugula<div style="text-align: justify;">
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<a href="https://1.bp.blogspot.com/-SC5CtGkPjOQ/XUR2QNi-w8I/AAAAAAAAnA4/3Fr2B9yRfAIsOlrFzp04y1LaLULRj372ACLcBGAs/s1600/Roasted-Sweet-Potato-Salad-With-Barley-And-Arugula.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Sweet Potato Salad With Barley And Arugula" border="0" data-original-height="580" data-original-width="580" src="https://1.bp.blogspot.com/-SC5CtGkPjOQ/XUR2QNi-w8I/AAAAAAAAnA4/3Fr2B9yRfAIsOlrFzp04y1LaLULRj372ACLcBGAs/s1600/Roasted-Sweet-Potato-Salad-With-Barley-And-Arugula.jpg" title="Roasted Sweet Potato Salad With Barley And Arugula" /></a></div>
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<b>Ingredients for 4 servings</b></div>
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½ c. fresh mint or cilantro leaves<br />¾ c. pearl barley<br />¾ tsp. ground cumin<br />1 lb. medium sweet potatoes<br />1 pinch cayenne<br />1 small red onion<br />3 oz. baby arugula<br />3 tbsp. fresh lime juice<br />4 ½ tbsp. oil<br />crumbled feta<br />kosher salt<br />pepper</div>
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<b>Directions</b></div>
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Heat oven to 450° F. In a medium saucepan, combine the barley, 2 ½ cups water and ½ teaspoon salt and bring to a boil. Reduce heat and simmer, covered, until the barley is tender, 20 to 25 minutes. Drain off any remaining water in the pan and spread the barley on a baking sheet to cool.<br /><br />Meanwhile, on a second baking sheet, toss the sweet potatoes with 3 tablespoons oil, ½ teaspoon cumin and ½ teaspoon each salt and pepper. Roast until golden brown and tender, 15 to 18 minutes.<br /><br />In a large bowl, whisk together the lime juice, remaining 1 ½ tablespoon oil and ¼ teaspoon cumin, pinch cayenne and ¼ teaspoon salt. Add onion, toss and let sit, tossing occasionally, for at least 5 minutes.<br /><br />Add the barley to the bowl and toss to combine. Gently fold in the sweet potatoes, then the arugula and mint. Serve with feta, if desired.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-27749719139229855972019-09-17T21:08:00.000+00:002019-09-17T21:09:40.168+00:00One Pot Garlic Parmesan Pasta<div style="text-align: justify;">
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<a href="https://1.bp.blogspot.com/-rW-lWt1eyx4/XYFK10HavQI/AAAAAAAApJE/emTg9JFhRpcuPb45kBwvjbK2e7V9OaThQCLcBGAsYHQ/s1600/One-Pot-Garlic-Parmesan-Pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="One Pot Garlic Parmesan Pasta" border="0" data-original-height="858" data-original-width="580" src="https://1.bp.blogspot.com/-rW-lWt1eyx4/XYFK10HavQI/AAAAAAAApJE/emTg9JFhRpcuPb45kBwvjbK2e7V9OaThQCLcBGAsYHQ/s1600/One-Pot-Garlic-Parmesan-Pasta.jpg" title="One Pot Garlic Parmesan Pasta" /></a></div>
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<b>Ingredients for 4 servings</b></div>
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<div style="text-align: justify;">
¼ cup freshly grated Parmesan cheese<br />1 cup milk, or more, as needed<br />2 cups chicken broth<br />2 tablespoons chopped fresh parsley leaves<br />2 tablespoons unsalted butter<br />4 cloves garlic, minced<br />8 ounces uncooked fettuccine<br />Kosher salt and freshly ground black pepper, to taste</div>
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<b>Directions</b></div>
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Melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.<br /><br />Stir in chicken broth, milk and fettuccine; season with salt and pepper, to taste.<br /><br />Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.<br /><br />Serve immediately, garnished with parsley, if desired.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-20952619844355205202019-09-15T06:00:00.000+00:002019-09-15T06:00:02.814+00:00Fruit Tacos With Chocolate Tortillas<div style="text-align: justify;">
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<b><a href="https://1.bp.blogspot.com/-5El9Ny1t6N8/XUePcars0TI/AAAAAAAAnI0/ezqoaiAbfqAoqToNmkDEbI6P41GBxFD3gCLcBGAs/s1600/Fruit-Tacos-With-Chocolate-Tortillas.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fruit Tacos With Chocolate Tortillas" border="0" data-original-height="326" data-original-width="580" src="https://1.bp.blogspot.com/-5El9Ny1t6N8/XUePcars0TI/AAAAAAAAnI0/ezqoaiAbfqAoqToNmkDEbI6P41GBxFD3gCLcBGAs/s1600/Fruit-Tacos-With-Chocolate-Tortillas.jpeg" title="Fruit Tacos With Chocolate Tortillas" /></a></b></div>
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<b>Ingredients for 8 servings</b></div>
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¼ teaspoon salt<br />1/3 cup cocoa powder<br />1/3 cup coconut oil<br />½ cup blueberries<br />1 cup strawberries<br />1 cup whole wheat flour<br />1 mango<br />1 small papaya<br />1 teaspoon baking powder<br />1-½ cups warm water<br />2 kiwis<br />3 cups all-purpose flour<br />4 tablespoons agave nectar<br />juice from one lime</div>
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<b>Directions</b></div>
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In a large bowl combine the all-purpose flour, whole wheat flour, baking powder, salt and cocoa powder. Whisk all the ingredients to combine.<br /><br />Add coconut oil, agave nectar and warm water to the bowl of dry ingredients.<br /><br />Mix the ingredients together with a wooden spoon until a large ball of dough forms.<br /><br />Transfer the ball of dough to a floured work surface and knead the dough for five minutes, adding additional flour if the dough becomes too sticky to handle.<br /><br />Cut the ball of dough in half and roll both pieces back into a ball. Continue to cut the balls of dough in half until you have 16 even pieces. Let the dough rest for 10 minutes.<br /><br />Transfer one ball of dough to a floured work surface and roll the dough into a circle that is one- quarter inch thick and about five inches in diameter.<br /><br />Heat a cast-iron skillet over medium heat. Do not add oil to the pan because the tortillas need to be cooked on a dry surface. Once the skillet is hot, add the rolled out dough and cook for 30 seconds.<br /><br />Flip the tortilla and cook for an additional 30 seconds. Repeat until all of the dough has been used and you have 16 cooked tortillas. Transfer the tortillas to a plate lined with a damp paper towel.<br /><br />Wash all the fruit for the fruit salad. Measure blueberries, chop strawberries, peel and dice kiwis, dice mango, remove the seeds from papaya and peel the skin. Dice the papaya into bite-sized pieces and place all of the fruit in a dish. Drizzle the fruit with the juice of the lime. <br /><br />To serve, place one chocolate tortilla on a serving plate.<br /><br />Add a handful of blueberries, several pieces of diced kiwi, a few pieces of chopped mango, several pieces of diced papaya and a handful of strawberries to the center of one chocolate tortilla.<br /><br />Top the fruit with additional toppings of your choice. Chocolate sauce, shredded coconut, fresh mint and honey all work wonderfully.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-40145900396818914462019-09-13T06:00:00.000+00:002019-09-13T06:00:06.578+00:00Sausage And Pepper Polenta Lasagna<div style="text-align: justify;">
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<b><a href="https://1.bp.blogspot.com/-Z5Ok6GeWMiw/XUR0Or_wurI/AAAAAAAAnAs/pcmIu_SUrIMKDSPWb0xcAopjb_wOP1iWwCLcBGAs/s1600/Sausage-And-Pepper-Polenta-Lasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sausage And Pepper Polenta Lasagna" border="0" data-original-height="580" data-original-width="580" src="https://1.bp.blogspot.com/-Z5Ok6GeWMiw/XUR0Or_wurI/AAAAAAAAnAs/pcmIu_SUrIMKDSPWb0xcAopjb_wOP1iWwCLcBGAs/s1600/Sausage-And-Pepper-Polenta-Lasagna.jpg" title="Sausage And Pepper Polenta Lasagna" /></a></b></div>
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<b>Ingredients for 6 servings</b></div>
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½ c. dry red wine<br />½ c. fresh parsley<br />1 can diced tomatoes<br />1 large onion<br />1 lb. sweet Italian sausage<br />1 tbsp. oil<br />1 ½ c. quick-cooking or instant polenta<br />2 large cloves garlic<br />2 oz. Asiago cheese<br />2 red peppers<br />2 tbsp. tomato paste<br />4 oz. provolone<br />kosher salt<br />pepper</div>
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<b>Directions</b></div>
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Heat oven to 400 degrees F. Oil a shallow 2 ½- to 3-quart broiler-proof baking dish.<br /><br />Heat the oil in a Dutch oven or wide, heavy pot over medium-high heat. Add the onion and ¼ teaspoon each salt and pepper and cook, covered, stirring occasionally, for 5 minutes. Add the red peppers and garlic and cook, covered, stirring occasionally, until beginning to soften, 3 to 4 minutes.<br /><br />Add the sausage and cook, breaking it up into small pieces with a spoon until no longer pink, about 4 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and the tomatoes and simmer until all of the liquid has nearly evaporated, 10 to 12 minutes. Stir in the parsley, then remove from the heat.<br /><br />Cook the polenta according to package directions; stir in the Asiago cheese.<br /><br />Working quickly, dollop spoonfuls of half the polenta (about 3 cups) into the prepared baking dish and spread it evenly over the bottom. Spread the sausage mixture evenly on top. Dollop and spread the remaining polenta over the sauce. Bake until heated through, 10 to 12 minutes.<br /><br />Heat broiler. Sprinkle the provolone over the top and broil until golden brown, 4 to 5 minutes.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-82783542985235660852019-09-08T06:00:00.000+00:002019-09-08T06:00:01.631+00:00Nutella Strawberry Pizza<div style="text-align: justify;">
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<a href="https://1.bp.blogspot.com/-BAaNi4jH_k8/XUd_EXitISI/AAAAAAAAnH8/1KBPeu27CuowZn0K3bkdv5R_VQidiIVWgCLcBGAs/s1600/Nutella-Strawberry-Pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Nutella Strawberry Pizza" border="0" data-original-height="580" data-original-width="580" src="https://1.bp.blogspot.com/-BAaNi4jH_k8/XUd_EXitISI/AAAAAAAAnH8/1KBPeu27CuowZn0K3bkdv5R_VQidiIVWgCLcBGAs/s1600/Nutella-Strawberry-Pizza.jpg" title="Nutella Strawberry Pizza" /></a></div>
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<b>Ingredients for 1 servings</b></div>
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¼ Cup Sugar<br />½ Cup Low Fat Milk<br />½ Cup Water<br />1 Egg<br />1 Tablespoon of water<br />2 Cup All-Purpose Flour<br />2 Cups Cake Flour<br />2 Teaspoons Sea Salt<br />2 ¼ Teaspoons Instant Yeast<br />3 Tablespoons Plain Greek Yogurt<br />Nutella<br />Strawberries</div>
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<b>Directions</b></div>
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Warm the milk and water in the microwave. Do not use hot water. If it gets to hot let it cool a touch.<br /><br />Add the sugar and yeast and let proof (let it get all foamy and puffy).<br /><br />In a large bowl add the egg, yogurt, and salt. Whisk to combine.<br /><br />Once the yeast has proofed, add it to the large bowl with the other ingredients and stir until smooth.<br /><br />Add the flour and mix until the dough begins to come together.<br /><br />Begin to knead the dough, until you produce a smooth ball. I almost always need one additional tablespoon of water. However, I have occasionally skipped it. If you are struggling to get a smooth dough, go ahead and add it.<br /><br />Place the dough in a lightly oiled (olive oil) bowl, cover and let rise in a warm place, for 30-60 minutes.<br /><br />Heat the grill to medium high.<br /><br />Using a lightly oiled paper towel, wipe down the grill so the bread wont stick.<br /><br />Place the dough on a lightly floured surface and cut in half, and then into thirds.<br /><br />Roll each dough piece out (no need to make it even), about ¼-½" thick.<br /><br />Place on the grill and cook for a few minutes per side or until grill marks begin to appear. Do not over cook, or it will be quite dry and cardboard like. Flip to the other side and cook for a minute or two and then spread a good heaping of nutella over the top.<br /><br />Remove from the grill and top with fresh berries.<br /><br />Serve immediately.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-25265340919287903892019-09-06T06:00:00.000+00:002019-09-06T06:00:05.924+00:00Indian-Spiced Chicken And Cauliflower<div style="text-align: justify;">
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<a href="https://1.bp.blogspot.com/-Xij46DSzw7U/XURjbaTsgNI/AAAAAAAAnAg/AzeObwdlEWof1z2PMvEKLx1VKJhuANPKQCLcBGAs/s1600/Indian-Spiced-Chicken-And-Cauliflower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Indian-Spiced Chicken And Cauliflower" border="0" data-original-height="580" data-original-width="580" src="https://1.bp.blogspot.com/-Xij46DSzw7U/XURjbaTsgNI/AAAAAAAAnAg/AzeObwdlEWof1z2PMvEKLx1VKJhuANPKQCLcBGAs/s1600/Indian-Spiced-Chicken-And-Cauliflower.jpg" title="Indian-Spiced Chicken And Cauliflower" /></a></div>
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<b>Ingredients for 4 servings</b></div>
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¼ c. golden raisins<br />½ c. cilantro<br />1 c. long grain white rice<br />1 can diced tomatoes<br />1 medium onion<br />1 small head cauliflower<br />1 tbsp. curry powder<br />1 ½ lb. boneless, skinless chicken thighs<br />2 tbsp. ginger<br />2 tbsp. tomato paste<br />Greek yogurt<br />kosher salt<br />lemon wedges<br />pepper</div>
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<b>Directions</b></div>
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In a 5- to 6-quart slow cooker, whisk together the tomatoes, tomato paste, ginger, curry powder, ½ teaspoon salt and ¼ teaspoon pepper.<br /><br />Add the chicken, cauliflower, onion and raisins to the slow cooker and stir to combine. Cook, covered, until the chicken is cooked through, 4 to 5 hours on high or 6 to 7 hours on low.<br /><br />Twenty minutes before serving, cook the rice according to the package directions. Spoon the chicken mixture over the rice and top with the cilantro. Serve with yogurt and lemon wedges, if desired.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8504929984887271560.post-1531711403275926722019-09-01T06:00:00.000+00:002019-09-01T06:00:09.437+00:00Banana Pancakes<div style="text-align: justify;">
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<a href="https://1.bp.blogspot.com/-I4izDnKG07U/XUd9yEEDqvI/AAAAAAAAnHw/phHpvyqU3C4qf7frNBiiOmqOw8XYBpPSwCLcBGAs/s1600/Banana-Pancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Banana Pancakes" border="0" data-original-height="761" data-original-width="580" src="https://1.bp.blogspot.com/-I4izDnKG07U/XUd9yEEDqvI/AAAAAAAAnHw/phHpvyqU3C4qf7frNBiiOmqOw8XYBpPSwCLcBGAs/s1600/Banana-Pancakes.jpg" title="Banana Pancakes" /></a></div>
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<b>Ingredients for 4-6 servings</b></div>
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1 Ripe Banana sliced<br />2 Eggs</div>
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<b>Directions</b></div>
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Place the eggs and banana in the blender. Blend until a smooth.<br /><br />Heat a nonstick skillet.<br /><br />Spray the skillet with non-stick spray.<br /><br />Add the batter to the skillet in the shape of a pancake and let space them out since they tend to spread.<br /><br />When bubbles start to form, flip the over and cook for 10 seconds on the other side.<br /><br />Remove from heat and serve.</div>
Unknownnoreply@blogger.com0