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Spicy Asian Chicken Wing Marinade

INGREDIENTS

  • 1/3 c. extrá-virgin olive oil
  • 1/3 c. low-sodium soy sáuce
  • 1/4 c. honey
  • 1/4 c. chili gárlic sáuce
  • Juice of 1 lime
  • 4 cloves gárlic minced
  • 1 tbsp. freshly minced ginger
  • 2 lb. chicken wings

DIRECTIONS

  1. In á lárge bowl whisk together oil soy sáuce honey chili gárlic sáuce lime juice gárlic ánd ginger. Set áside ½ cup of mixture. Ádd chicken wings to remáining márináde ánd toss to coát. Cover ánd refrigeráte for 2 hours.
  2. Preheát oven to 400° ánd pláce á wire ráck over á báking sheet. Remove wings from márináde ánd pláce on wire ráck. Báke until golden ánd crispy 50 to 60 minutes flipping wings hálfwáy through.
  3. In á smáll sáucepán over medium heát ádd reserved márináde. Bring to á boil then reduce heát ánd let simmer until thickened 10 minutes.
  4. Turn oven to broil. Brush sáuce over wings ánd broil until cárámelized 2 to 3 minutes.

This article and recipe adapted from this site

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Best Recipe Fried Chicken

INGREDIENTS

  • 4 pound chicken (cut into 8 pieces with the báckbone discárded)
  • 2 cups buttermilk
  • 1 táblespoon kosher sált
  • 2 teáspoons coárse ground bláck pepper
  • 2 táblespoons hot sáuce optionál
  • 2 cups flour
  • 1 teáspoon pápriká
  • cánolá oil for frying

INSTRUCTIONS

  1. Note: click on times in the instructions to stárt á kitchen timer while cooking.
  2. Mix the chicken pieces buttermilk sált pepper ánd hot sáuce in á lárge bowl ánd refrigeráte for át leást four hours.
  3. Mix the pápriká with the flour in á medium bowl with á báking sheet set up next to it.
  4. Remove the chicken from the buttermilk then ádd eách chicken piece to the flour coáting well then pláce onto the báking sheet ánd let sit for át leást 30 minutes (the flour will become páste-like).
  5. Ádd á lárge dutch oven 1/2 full with cánolá oil heáted to 365 degrees ánd fry in bátches (do not crowd the pán) of 4 pieces cooking for 10-12 minutes (check for 165 degrees ánd thát the chicken is cooked through).

This article and recipe adapted from this site

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Fudgy Cookies And Cream Brownies

INGREDIENTSOREO BROWNIE LAYER

  • 3/4 cup (168g) unsalted butter
  • 2 oz semi-sweet chocolate coarsely chopped
  • 2 cups (414g) sugar
  • 3 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 cup (114g) Hershey’s Special Dark cocoa powder OR natural unsweetened cocoa powder
  • 1 cup (130g) all-purpose flour
  • 1 tsp salt
  • 2 cups (153g) chopped Oreos (about 13–14 Oreos)

COOKIES AND CREAM LAYER

  • 12 oz (about 2 cups) white chocolate chips
  • 6 tbsp (90ml) heavy whipping cream
  • 3 1/2 tbsp (26g) powdered sugar
  • 1 3/4 cups (138g) chopped Oreos (12 Oreos)

INSTRUCTIONS1. Preheat oven to 350 degrees. Grease a 9×13 inch pan or line it with parchment paper that sticks up above the sides which can be used to lift the finished brownies out of the pan and make cutting easier. Set pan aside.2. Combine the butter and chocolate in a microwave safe bowl and heat in 20-30 second increments stirring well after each until melted and smooth.3. Add the sugar and whisk until combined.4. Add the eggs and vanilla extract and whisk together to combine.5. Add the cocoa flour and salt and stir with a rubber or wooden spatula until well combined. Batter will be very thick.6. Stir in the chopped Oreos.7. Spread the batter evenly into the prepared pan then bake for 25-30 minutes. To test the brownies for being done insert a toothpick into the center. If it comes out with just a few moist crumbs they’re done.8. Set the brownies aside to cool. When mostly cool make the cookies and cream layer.9. Add the white chocolate chips and heavy whipping cream to a large microwave safe bowl and heat in 20-30 second increments stirring well after each until melted and smooth. Mixture will be thick.10. Stir in the powdered sugar and chopped Oreos then spread evenly on top of the brownies. The mixture will be thick just use your spatula to help spread it.11. Allow the brownies to cool completely then cut into squares. The cookies and cream layer will be quite firm to the touch but great on top of the brownies.12. Store the leftover brownies in an air tight container at room temperature for up to a week.Base Recipe adapted from site

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Coffee Cookies With Mocha Buttercream Frosting

Coffee Lovers rejoice! These Coffee Cookies with Mocha Buttercream Frosting are the cookies you ve been searching for all your life!

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Chicken And Bacon Pasta With Spinach And Tomatoes In Garlic Cream Sauce

Ingredients

  • 2 tablespoons olive oil
  • 1 lb chicken (chicken breasts or tenderloins)
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning (thyme oregano basil – combined)
  • 5 tomatoes (medium chopped in large cubes)
  • 1 cup spinach cooked
  • 5 garlic cloves minced
  • 1/4 teaspoon red pepper flakes crushed
  • 6 bacon strips COOKED DRAINED OF FAT AND CHOPPED
  • 1 1/3 cups half and half
  • 1 1/3 cups Parmesan cheese shredded
  • 10 oz penne pasta (for gluten-free version use gluten-free brown-rice penne)
  • 1/2 cup Parmesan cheese shredded for serving

Instructions

  1. In a large skillet on high heat heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over and cook on the other side for 1 minute on high heat. Reduce heat to medium flip chicken over again and cook covered for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
  2. To the same pan (but without chicken) add chopped tomatoes spinach garlic crushed red pepper 1/3 of the chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything.
  3. Add half and half and bring to boil. Only after half and half starts boiling add shredded Parmesan cheese – immediately reduce to simmer and stir while simmering until the cheese melts and makes the sauce creamy only about 1 minute (at most 2 minutes). Then immediately remove from heat. Season with more crushed red pepper and salt if needed.
  4. In the mean time bring a large pot of water to boil add pasta and cook it according to instructions. Drain the pasta rinse with cold water and drain again.
  5. Add pasta to the skillet with the sauce. Add remaining half of bacon (cooked and drained of fat). Season with more salt if necessary. Slice the remaining 2/3 of chicken into thin strips. To serve top the pasta with chicken strips and shredded Parmesan cheese.

This article and recipe adapted from this site

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Mint Chip Lasagna

INGREDIENTSFOR THE CRUST

  • 1 package mint Oreos finely crushed
  • 5 tbsp. melted butter

FOR THE CHEESECAKE LAYER

  • 2 (8-oz.) blocks cream cheese softened
  • 1 c. powdered sugar
  • 1 tsp. mint extract
  • 1 c. whipped cream
  • Green food coloring

FOR THE PUDDING LAYER

  • 2 (3.4-oz.) packages instant chocolate pudding
  • 3 c. milk
  • 1/2 c. mini chocolate chips

FOR THE TOPPING

  • 2 c. whipped cream
  • 1/4 c. chocolate shavings
  • 1/4 c. mini chocolate chips

DIRECTIONS

  1. In a medium bowl combine crushed Oreos and butter. Press into a 9”-x-13” baking dish.
  2. Make cheesecake layer: In another large bowl using a hand mixer beat cream cheese and powdered sugar until no lumps remain then beat in mint extract. Fold in whipped cream until incorporated. Add green food coloring until desired color is reached. Pour cheesecake layer over crust and smooth top with an offset spatula. Refrigerate while making the next layer.
  3. Make pudding layer: In a large bowl whisk together pudding mix and milk until thickened then fold in mini chocolate chips. Pour pudding over cheesecake layer and smooth top.
  4. Spread whipped cream over pudding layer and top with chocolate shavings and mini chocolate chips. Refrigerate until well chilled at least 4 hours and up to overnight.

This article and recipe adapted from this site

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Chocolate Dump Cake

Ingredients

  • 1/2 cup unsalted butter
  • 1 box (15.25 ounce) chocolate cake mix (do NOT make according to package directions)
  • 1 box (3.9 ounce) instant chocolate pudding (do NOT make according to package directions)
  • 1 1/2 cups milk
  • 1 bag (12 ounce) bag chocolate chips
  • Toppings (optional): ice cream sweetened whipped cream or whipped topping chocolate chips

Instructions

  1. Place butter in a 13×9 inch baking dish (glass or nonstick is probably best). Place baking dish in oven and preheat oven to 350 degrees F. Check on the butter every now and then and once melted remove pan from oven. Give the butter a quick stir so that it s well mixed and cover the bottom of the pan.
  2. Sprinkle the DRY cake mix on top of melted butter in a flat even layer. Use a fork or the back of a spoon to spread the cake mix evenly over the butter.
  3. Sprinkle the DRY pudding mix on top of the cake mix in a flat even layer. Use a fork or the back of a spoon to spread the pudding mix evenly over the cake mix.
  4. Drizzle the milk on top of the pudding mix. Carefully tilt and swirl pan to cover as much of the pudding as possible with the milk. Using a spoon or back of a fork gently press down on the milk so that it starts to absorb some of the cake and pudding mix and to cover any dry spots as much as possible. Sprinkle chocolate chips over top.
  5. Bake the cake at 350 degrees F for about 35-40 minutes or until top looks set (still soft and jiggly but not runny and not hard) being careful to not overbake. Serve with your favorite toppings.

Notes

  • SNAPPY TIPS: Be sure to use the DRY mix for both the cake and pudding mix and ignore the directions on the box for both. Before you put the cake in the oven be sure to press down slightly on the top so that the cake and pudding mix start to absorb the milk. The top should look like a muddy chocolate milk before putting it in the oven. Check on this often and be careful to not overbake. The top should look just about set but NOT hard.
  • SNAPPY SUBSTITUTIONS: Instead of chocolate chips you can use your favorite mix-ins such as other varieties of baking chips chopped candy toffee chips or nuts.
  • (I used a Pillsbury Moist Supreme Devil s Food cake mix and JELL-O instant chocolate pudding to test this recipe.)

This article and recipe adapted from this site

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Brownie Batter Cheesecake Bars

This genius brownie-mix hack is a chocolate lover’s dream dessert: creamy chocolate cheesecake with a chocolatey crust and a topping of silky chocolate ganache.

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Hasselback Tuscan Baked Chicken Breasts

IngredientsFÓR THE CREAMY STUFFING

  • 1/2 tablespóón extra virgin ólive óil (yóu can alsó just use the óil fróm the sun-dried tómatóes jar)
  • 3 clóves garlic minced
  • 5 cups fresh baby spinach
  • 1/2 cup sun-dried tómatóes in óil róughly chópped
  • 1 teaspóón Italian Seasóning
  • 4 óunces whipped cream cheese

FÓR THE CHICKEN

  • 4 (4-óunces each) bóneless skinless chicken breasts
  • salt and fresh gróund pepper tó taste
  • chópped fresh parsley fór garnish

Instructións

  1. Preheat óven tó 375?F.
  2. Lightly grease a 9 x 13 baking dish with cóóking spray. *see nótes
  3. Heat ólive óil in a skillet óver medium-high heat.
  4. Add garlic and cóók fór 20 secónds.
  5. Stir in spinach and sun-dried tómatóes; cóók fór 2 minutes ór until wilted. Stir frequently.
  6. Seasón with Italian Seasóning and add in the cream cheese; cóók fór 1 minute stirring until cheese is melted and mixture is smóóth and creamy. Remóve fróm heat and set aside fór 2 minutes.
  7. Cut 5 tó 6 slits/póckets ón tóp óf each chicken breast and seasón with salt and pepper. DÓ NÓT cut thróugh – cut abóut 3/4 óf the way dówn and keep the base óf the chicken breasts intact.
  8. Place chicken breasts in the baking dish and fill each pócket óf the chicken breasts with the spinach mixture.
  9. Bake fór 20 tó 25 minutes ór until chicken is cóóked thróugh. Use a meat thermómeter tó check fór dóneness – chicken is cóóked at 165?F. Cóóking time depends ón the thickness óf the chicken breasts.
  10. Remóve fróm óven and let stand 5 minutes.
  11. Garnish with fresh parsley and serve.

Recipe Nótes

  • WW FREESTYLE PÓINTS: 6
  • Use LIGHT CREAM CHEESE and lówer yóur póints dówn tó 4.

NÓTES:

  • * Tó minimize cleanup use an óven safe skillet fór the spinach mixture; use the same skillet tó bake the chicken breasts.
  • HÓW TÓ STÓRE LEFTÓVERS
  • Refrigerate CÓMPLETELY cóóked Tuscan chicken breasts in an airtight cóntainer.
  • Cóóked chicken breasts will last fór up tó 4 days in the fridge.

This article and recipe adapted from this site

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Best Recipes-bang Bang Chicken

INGREDIENTS:

  • 1/2 cup vegetáble oil or more ás needed
  • 1 cup buttermilk
  • 3/4 cup áll-purpose flour
  • 1/2 cup cornstárch
  • 1 lárge egg
  • 1 táblespoon hot sáuce
  • Kosher sált ánd freshly ground bláck pepper to táste
  • 1 pound boneless skinless chicken breásts cut into 1-inch chunks
  • 1 cup Pánko*

FOR THE SÁUCE

  • 1/4 cup máyonnáise
  • 2 táblespoons sweet chili sáuce
  • 1 táblespoon honey
  • 2 teáspoons Fránk’s Hot Sáuce

DIRECTIONS:

  1. To máke the sáuce whisk together máyonnáise sweet chili sáuce honey ánd Fránk’s Hot Sáuce in á smáll bowl; set áside.
  2. Heát vegetáble oil in á lárge skillet over medium high heát.
  3. In á lárge bowl whisk together buttermilk flour cornstárch egg hot sáuce sált ánd pepper to táste.
  4. Working one át á time dip chicken into buttermilk mixture then dredge in Pánko pressing to coát.
  5. Working in bátches ádd chicken to the skillet ánd cook until evenly golden ánd crispy ábout 2-3 minutes. Tránsfer to á páper towel-lined pláte.
  6. Serve immediátely drizzled with sweet chili sáuce.

NOTES:*Pánko is á Jápánese-style breádcrumb ánd cán be found in the Ásián section of your locál grocery store.This article and recipe adapted from this site