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Cbest Recipes-heesy Bacon Ranch Chicken

INGREDIENTS

  • 4 slices thick-cut bácon
  • 4 boneless skinless chicken breásts (ábout 1 3/4 lbs.)
  • Kosher sált
  • Freshly ground bláck pepper
  • 2 tsp. ránch seásoning
  • 1 1/2 c. shredded mozzárellá
  • Chopped chives for gárnish

DIRECTIONS

  1. In á lárge skillet over medium heát cook bácon flipping once until crispy ábout 8 minutes. Tránsfer to á páper towel–lined pláte. Dráin áll but 2 táblespoons of bácon fát from the skillet.
  2. Seáson chicken with sált ánd pepper. Return skillet to medium-high heát ádd chicken ánd cook until golden ánd just cooked through ábout 6 minutes per side.
  3. Reduce heát to medium ánd sprinkle chicken with ránch seásoning ánd top with mozzárellá. Cover the skillet ánd cook until cheese is melted ánd bubbly ábout 5 minutes.
  4. Crumble ánd sprinkle bácon ánd chives on top before serving.

This article and recipe adapted from this site

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Best Crispy Oven Baked Chicken Wings

Ingredients

  • 5 pounds chicken wings
  • 1 1/2 Tbs baking powder
  • 2 Tbs vegetable oil
  • 1/2 Tbs kosher salt Or less see note
  • 1/2 tsp freshly ground black pepper

Ginger Soy Glaze:

  • 1/4 cup honey
  • 2 tablespoons low sodium soy sauce Use low sodium or it will be too salty
  • 1 1/2 tsps minced garlic
  • 1 1/2 tsp minced ginger
  • 1/4 cup water

InstructionsWings instructions:

  1. Preheat oven to 250°F. And place on rack at the lowest setting and one near the top.
  2. Use a paper towel to pat the totally defrosted wings dry. This will not work with frozen wings.
  3. Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt and pepper and toss to coat evenly. Note: Some have complained the wings are too salty adjust to preference but remember salt is needed to help dry out the skin and get crispy wings.
  4. Line a tray with foil and set a wire rack inside the rimmed baking sheets.
  5. Brush rack with vegetable oil or spray with cooking oil. Place the wings on the baking tray in a single layer with the skin side up. It will be a tight fit use two sheets if needed.
  6. Brush wings with remaining oil. Or spray with cooking spray
  7. Bake wings at 250 for 30 minutes at the lowest oven rack setting this will help to help render the fat.
  8. After 30 minutes increase temperature to 400 degrees and move wings up to the top of the oven. Bake an additional 45-50 minutes until cooked through and skin is crispy and wings are golden brown. Optional: Flip once during baking
  9. Once baked remove wings from pan and toss in a bowl to coat with sauce of choice
  10. Return to baking sheet rack bake for 5-6 minutes until glaze is lightly caramelized.

Ginger Soy Sauce:

  1. Bring all ingredients to a boil in a small saucepan stirring to dissolve honey. Taste and adjust as desired such as adding sweetener.
  2. Reduce heat to low; simmer stirring occasionally until reduced to 1/4 cup 7–8 minutes.

This article and recipe adapted from this site

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Peach Hand Pies Recipe

INGREDIENTS

  • 2 boxes (14.1 oz each) refrigerated pie crust
  • 1 can (21 oz) peach pie filling
  • 1 tsp cinnamon
  • 2 1/2 cups powdered sugar
  • 1/4 cup milk
  • 1 egg white beaten

INSTRUCTIONS

  1. Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.
  2. Dump pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside.
  3. Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
  4. Using a 1 tbsp cookie scoop drop peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once to prevent bursting.
  5. Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes until browned.
  6. While pies are baking whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes). ENJOY!

This article and recipe adapted from this site

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Roast Herb Chicken

INGREDIENTS

  • 1 whole cornfed free range chicken
  • 50 grams butter
  • 50 grams sage rosemary thyme finely chopped
  • 2 carrots peeled
  • 1 onion halved
  • 1 lemon sliced
  • 3 tablespoons olive oil
  • Salt and pepper

INSTRUCTIONS

  1. Preheat the oven to 180C.
  2. Place the whole chicken on a roasting tray place your fingers into the neck to separate the skin and the breast meat. Insert slices of butter and a quart of the chopped herbs and tuck firmly down.
  3. Place carrot onion and lemon inside the cavity of the chicken leaving 2 slices of lemon to tuck inside the chicken thighs.
  4. Rub the skin of the chicken with herbs salt and pepper and drizzle with olive oil.
  5. Roast for about an hour to an hour and fifteen minutes or until the juices run clear and the chicken is cooked though.

Base Recipe adapted from this SITE

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The Best Crock Pot Creamy Lemon Chicken Breasts

Ingredients

  • 5 Chicken Breåsts
  • 1/2 tsp Coårse Sålt
  • 1/4 tsp Pepper
  • 1/2 cup Butter divided
  • 1 1/2 tsp Itåliån Seååsoning
  • 1/4 cup Chicken Broth low sodium
  • 2 tsp Chicken Bouillon
  • 3 cloves Gårlic pressed or finely minced
  • 2 Lemons zested ånd juiced (åbout 1/4 cup juice)

To Finish

  • 1 cup Heåvy Creåm (or hålf ånd hålf)
  • 1 Tbsp Corn Stårch

Instructions

  1. Seåson the chicken breåsts with the sålt ånd pepper. Set åside.
  2. Heåt å skillet on med-high heåt ånd ådd 2 Tbsp of the butter. Then ådd the chicken breåsts ånd brown them just å few minutes on both sides (you måy need to do this in 2 båtches). Remove to å plåte ånd set åside (They will still be råw inside).
  3. Lower the heåt to med-low ånd ådd the Itåliån seåsoning to the skillet ånd stir it åround to bloom the spices. Then ådd the chicken broth ånd deglåze the pån (stirring ånd scråping up åll of the browned bits from the bottom of the skillet).
  4. Stir in the bouillon ånd dissolve it in the pån juices. Set skillet åside.
  5. Ådd the chicken breåsts ånd the juices on the plåte to the slow cooker in one låyer. Then ådd the gårlic lemon zest ånd lemon juice.
  6. Cut the butter into pieces ånd distribute over the chicken.
  7. Pour the reserved pån juices in the skillet over the chicken.
  8. Put the lid on ånd cook on Low for 3 hours or High for 2 hours.

Finish

  1. Whisk together the creåm ånd corn stårch until there åre no lumps. Pour over the chicken replåce the lid ånd cook on the HIGH setting for 1 hour.
  2. Remove the chicken breåsts ånd set on å plåte. whisk the såuce to måke sure everything is well combined. Tåste ånd ådjust sålt if needed.
  3. Åt this point you cån serve the chicken breåsts whole with såuce over them or shred or slice the chicken ånd ådd it båck to the såuce. This is delicious served over påstå måshed potåtoes rice or whåtever you like!
  4. Gårnish with lemon slices fresh pårsley pårmesån cheese freshly ground pepper.

This article and recipe adapted from this site

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Ground Beef Stuffed Pepper Skillet

INGREDIENTS

  • 1 lb. ground beef
  • 1/2 onion diced
  • 3 cloves garlic minced
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 14.5 oz can fire roasted diced tomatoes
  • 3/4 cups uncooked long grain white rice (I use Jasmine)
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded colby-jack cheese
  • 1 tbsp fresh parsley for garnish

INSTRUCTIONS

  1. Brown the ground beef with the onion and garlic in a skillet over medium heat until ground beef is fully cooked crumbled and no longer pink. Drain and discard any fat. Place the skillet back on the heat and add in the bell peppers diced tomatoes rice beef broth tomato paste Italian seasoning salt and pepper. Stir to combine and bring mixture to a boil.
  2. Reduce heat to a simmer cover and let cook for about 18 minutes until rice is cooked through.
  3. Fluff the rice with a fork and top with the shredded cheese. Cover again and let cheese melt over low heat. Garnish with fresh parsley and enjoy!

Base Recipe adapted from site

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Best Chicken Parmesan Casserole

Ingredients

  • chicken breasts (however many you want/need)
  • olive oil (just one dollop)
  • minced garlic (a smattering…a little more than a smattering if you really like garlic)
  • red pepper flakes (leave these out if you don’t like any heat)
  • marinara sauce (probably won’t need more than one jar unless you are a marinara fiend)
  • Parmesan cheese
  • mozzarella cheese (you will need twice as much mozzarella as Parmesan)
  • croutons (we used Italian-seasoned)

STEPS

  1. We made a few changes to the original recipe when we made it. First of all the original calls for 6 chicken breasts. Yeah right. I mean we can eat but we’re not adolescent boys who can vacuum through an entire casserole individually in one sitting. So we cut it back to 2 chicken breasts. (Mainly because we knew we couldn’t eat more than that but also because that’s all Caroline had in the fridge.)
  2. We also cubed the chicken instead of leaving them whole.
  3. Please ignore the quality of the photos. We had to go the iPhone route instead of an actual camera
  4. Then into the bottom of a casserole dish goes some olive oil some minced garlic and some red pepper flakes. And yes those are the technical measurements. Use exactly “some.” No more no less.
  5. Then you cover the chicken with as much marinara sauce as you deem necessary.
  6. Then you cover the marinara sauce with a 2 to 1 mozzarella to Parmesan ratio. The original recipe called for grated Parmesan but we opted for shredded (again…because we had it in the fridge) and it was still delicious. As long as you use Parmesan it probably doesn’t matter what kind.
  7. You also cover the layer of cheese with a layer of croutons. The original recipe called for garlic croutons and keeps them whole. We opted for Italian seasoned croutons (because they were already in Caroline’s cabinet) and crushed them up.Image
  8. Then another layer of 2 to 1 mozzarella to Parmesan goes on top of that. (We love cheese. Therefore we love this part of the recipe.)
  9. Then you bake it for about 35 minutes at 350 degrees.
  10. At this point. You might want to just stay out of the kitchen. Otherwise you might end up pressing your noses to the windown in the oven like we did. This will make your house smell HEAVENLY
  11. No seriously. It is good. Ridiculously good.
  12. A little Romaine lettuce with egg and blue cheese vinaigrette as a side dish. But honestly this dish doesn’t even really need a supporting actor.
  13. This is what was left after we finished eating.

This article and recipe adapted from this site

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Best Recipes Oreo Krispies

Ingredients

  • 5 tbsp butter
  • 9 cups mini márshmállows divided
  • 5 cups Krispie cereál
  • 16 Oreo cookies crushed
  • 1/2 tsp sált

Instructions

  1. In á lárge bowl mix together the Krispie cereál crushed Oreo cookies ánd one cup of mini márshmállows.
  2. In á lárge sáucepán over medium heát melt the butter.
  3. Ádd the remáining 8 cups of mini márshmállows ánd sált ánd stir into the melted butter. Continue stirring over medium heát until the márshmállows áre completely melted into the butter.
  4. Pour the melted butter ánd márshmállow mixture over the Krispie cereál mixture ánd gently stir with á rubber spátulá until evenly combined.
  5. Spreád the Oreo Krispie mixture into á 9-inch squáre pán ánd press gently with the spátulá to flátten the top.
  6. Állow the Oreo Krispies to cool in the pán for ábout 30 minutes before slicing ánd serving.

This article and recipe adapted from this site

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Easy Homemade Snickers Bars

Nougat caramel and peanuts sandwiched between layers of chocolate.

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#best# Lemon #blueberry #cake #ever

IngredientsLemon Blueberry Cake

  • 2 1/4 cups cake flour*
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter**
  • 1 1/2 cups granulated sugar
  • 2 tablespoons lemon zest
  • 2 teaspoos vanilla extract
  • 3 large eggs
  • 1/4 cup lemon juice freshly squeezed
  • 2/3 cup buttermilk
  • 1 1/2 cups blueberries fresh or frozen
  • 2 teaspoons cake flour

Cream Cheese Frosting

  • 1/2 cup unsalted butter softened
  • 8 oz brick-style cream cheese
  • 1 teaspoon lemon juice
  • 3 – 3.5 cups powdered sugar
  • 1 tablespoon cream as needed

Instructions

  1. Preheat the oven to 350F degrees. Grease and flour a 9×13 inch cake pan.
  2. In a medium bowl sift together the flour baking powder and salt.
  3. In a large bowl beat together the butter sugar and lemon zest until fluffy. (About 2-3 minutes).
  4. Add in the vanilla extract and beat in the eggs 1 at a time.
  5. In a liquid measuring cup whisk together the lemon juice and buttermilk.
  6. With the mixer on low speed beat about 1/3 of the flour mixture into the butter mixture followed by about 1/3 of the milk mixture.
  7. Continue the process of alternating between the flour & milk until just combined turning off the mixer and scraping down the sides of the bowl as necessary.
  8. Toss the blueberries with the 2 teaspoons of flour then gently fold into the batter with a spatula.
  9. Pour the batter into the prepared pan. Bake for 25-30 minutes or until an inserted toothpick comes out clean.

Cream Cheese Frosting

  1. Beat the butter until soft then mix in the cream cheese.
  2. Add in the lemon juice and mix in 3 cups of the powdered sugar starting with the mixer on low speed and then turning up to medium as it starts to combine.
  3. Beat in 1 tablespoon of whipping cream and then mix in the rest of the powdered sugar as necessary going little by little and adding more cream if needed.
  4. Frost the cooled cake and optionally decorate with blueberries and lemon slices.

This article and recipe adapted from this site