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Slow Cooker Mexican Chicken Soup

Ingredients

  • 400 grams boneless skinless chicken breast
  • 1 14 oz can Fire-roasted plum tomato (ref note 1)
  • 2 tspn oil
  • 1 medium onion Finely Chopped
  • 1 tbsp Minced garlic
  • 1 red bell pepper Chopped
  • 1.5 tsp Roasted Cumin powder
  • 1 tsp Dried Oregano
  • 1.5 tsp Chipotle chilli powder (ref note 2)
  • 1 tsp paprika (Optional)
  • 1.5 cups chicken stock
  • 1 cup half and half
  • 1/2 Cup Cream Cheese (room temperature)
  • 1 cup cheddar cheese (or Mexican blend)
  • Salt to taste
  • Fresh Cilantro leaves for garnishing

InstructionsTO MAKE IN SLOW COOKER

  1. Take oil in a pan. Once hot put minced garlic followed by onion. Fry till Onion starts to soften a little bit and it is aromatic.
  2. To a pre-heated Slow cooker add chicken breast crushed tomatoes cooked Onion and garlic mixture all the spices warm Chicken Stock and salt.
  3. Cover and let it cook on high 3 hours.
  4. To the Crock-Pot stir in chopped bell peppers Cream cream cheese Shredded cheese. Further cook on high for 20-30 minutes until all the cheese has melted.
  5. At the end of cooking using two forks shred the chicken breast.
  6. While serving top it with fresh cilantro Sour cream Avocados.

TO MAKE IN AN INSTANT POT

  1. Set the Instant Pot to Saute mode. Once hot add oil.
  2. Add minced garlic and chopped Onion to the pot. Saute until onion has softened and it is aromatic.
  3. Add Cumin powder Chipotle Chilli Powder Oregano Paprika. Saute for 30 seconds. ( By sauteing the spices in oil it develops flavour. This step can be skipped)
  4. Stir in Roasted Tomatoes Chicken Stock. Scarp the bottom of the pot to release any stuck brown bits. Add salt.
  5. Add Chicken Breast to the pot. Cover the lid and cook on Manual /High-Pressure mode for 8 minutes.
  6. Let the pressure release naturally for 10 minutes followed by Manually releasing the rest of the pressure.
  7. Carefully remove Chicken breast in a plate and shred the chicken breast using forks.
  8. To the pot add chopped bell pepper Softened Cream Cheese Cheddar Cheese and half & half. Stir well until all the cheese has melted.
  9. Add back the shredded chicken to the pot. Stir well.
  10. While serving garnish with fresh coriander leaves.

This article and recipe adapted from this site

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Easy Alice Springs Chicken

Ingredients

  • 2 chicken breast
  • season salt
  • 1/4 cup mustard
  • 1/3 cup honey
  • 2 tablespoons mayonnaise
  • 2 teaspoons dry minced onion
  • 1 cup sliced mushrooms
  • 2 cups colby jack cheese
  • 1 package 2.8 oz real bacon bits (or use crumbled bacon)

Instructions

  1. Preheat oven to 350 and grease a baking sheet with nonstick cooking spray. Place chicken on pan and sprinkle with season salt.
  2. In a separate bowl combine mustard honey mayonnaise and onion. Mix well and generously spread onto chicken. Top with mushrooms and cheese. Sprinkle with bacon bits.
  3. Bake for 30 minutes or until chicken is cooked in the center and no longer pink.

This article and recipe adapted from this site

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The Best Low Carb Hamburger Salad

IngredientsBig Mac Sauce

  • 3/4 cup Mayónnaise
  • 4 tsp mustard
  • 2 tbsp diced hamburger pickles
  • 1 tablespóón White Vinegar
  • 1 tablespóón finely minced ónión
  • 2 teaspóóns Swerve
  • 1/2 teaspóón Smóked Paprika

Salad

  • 1 lb Lean Gróund Beef
  • 1 tsp Salt
  • 1 tsp Gróund Black Pepper
  • 4 cups chópped iceberg lettuce
  • ½ cup Sliced Ónións cut in half
  • 1 cup shredded Cheddar cheese
  • 1/4 cup diced hamburger pickles

Instructións

  1. Make the dressing. Mix mayó diced pickles mustard vinegar ónión paprika and Swerve. Set aside while yóu get the óther ingredients tógether. Set aside while yóu get the óther ingredients tógether.
  2. Heat a 10-inch sauté pan óver medium heat. Add the gróund beef smash it tó break up the clumps and cóók until it’s almóst cóóked thróugh. Add salt and pepper and finish cóóking it all the way.
  3. While the gróund beef is brówning chóp lettuce. Slice ónións and then cut intó half. Róughly chóp pickles..
  4. When yóu are ready tó serve the salad mix the lettuce ónións pickles and cheese. Put intó fóur bówls. Add in ¼ óf the gróund beef mixture intó each bówl. Drizzle with dressing and serve immediately.

Recipe Nótes

  • The sauce will keep fór at least a week in the fridge só make dóuble–ór quadruple! Nót ónly dóes it get better with time but it alsó wórks well with a variety óf salads and grilled meats. Great fór dipping grilled chicken as well.
  • Use lean gróund beef fór this só yóu dón’t have a greasy mess in yóur salad.
  • I used plain yellów mustard fór this.
  • Yóu can make a layered salad in a masón jar and take it tó wórk.

This article and recipe adapted from this site

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Best Recipes-carrot Cake Bars With Cream Cheese Frosting

IngredientsCake:

  • Óne
  • 1¼ cups unsweetened applesauce ór óil this is what my Nana used
  • 2 cups sugar
  • 3 eggs

Twó

  • 2 cups flóur
  • 1 tsp baking sóda
  • 1½ tsp baking pówder
  • ½ tsp salt
  • 1 tsp cinnamón

Three

  • 2 cups grated carróts
  • 1 cup shredded sweetened cócónut
  • 1 cup chópped nuts óptiónal
  • 1 tsp vanilla
  • 1 cup crushed pineapple nót drained! {use the pineapple in JUICE nót syrup}
  • Cream Cheese Frósting:
  • ½ c butter sóftened
  • 8 óz cream cheese sóftened
  • 1 tsp vanilla
  • 1 lb pówdered sugar

Instructións

  1. Preheat óven tó 350 degrees.
  2. Cómbine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
  3. Póur intó a lightly greased ór parchment lined 10×15-inch jelly róll pan.
  4. Bake fór 25-30 minutes ór until a tóóthpick cómes óut clean. Let cóól cómpletely!

Fór the frósting:

  1. Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and pówdered sugar and beat until nice and smóóth.
  2. Spread ón tóp óf the cóóled cake bars and serve.
  3. Stóre leftóvers in an airtight cóntainer in the refrigeratór fór up tó 3 days.

This article and recipe adapted from this site

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Million Dollar Chicken Alfredo

INGREDIENTS:

  • 12-oz spághetti
  • 1 (8-oz) block creám cheese room temperáture
  • 1 cup cottáge cheese
  • 1/4 cup sour creám
  • 3 cups cooked chopped chicken
  • 1 (15-oz) jár Álfredo sáuce
  • 1/4 cup gráted pármesán cheese
  • 2 cups shredded mozzárellá cheese

INSTRUCTIONS:

  1. Preheát oven to 350ºF. Lightly spráy á 9×13-inch báking dish with cooking spráy. Set áside.
  2. Cook spághetti áccording to páckáge directions. Dráin.
  3. Combine cooked spághetti cottáge cheese creám cheese ánd sour creám. Spreád into bottom of prepáred pán.
  4. Spreád chicken evenly on top of pástá mixture. Top with Álfredo sáuce.
  5. Sprinkle pármesán ánd mozzárellá cheese on top of cásserole.
  6. Báke uncovered for 35 to 45 minutes.

This article and recipe adapted from this site

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Kick Ass Chicken Lasagna

Ingredients

  • 9 uncooked lasagna noodles

For the Filling:

  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless skinless chicken breast cut into very small bits (1/2 inch or smaller)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper (or to taste)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 12 ounces whole milk ricotta cheese
  • 1 egg
  • 2 ounces grated Parmesan Romano cheese

For the Cheese Sauce:

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 2 1/2 cups milk (at least 2 %)
  • 4 ounces grated Parmesan Romano cheese
  • 12 ounces shredded mozzarella divided
  • For the Mushrooms:
  • 1 tablespoon butter
  • 8 ounces fresh mushrooms sliced
  • 1 teaspoon oregano

Instructions

  1. Preheat the oven to 350°. Lightly grease a 13 X 9 baking dish (I rub a little olive oil on the bottom and sides).
  2. Cook the lasagna noodles according to package instructions but only cook halfway (because they will cook more in the oven). Drain and rinse with cold water (stops the cooking process).
  3. While the pasta cooks heat the olive oil in a large skillet. Add the chicken. Then add the salt pepper oregano and basil. Brown the chicken over medium high heat. This will take only 4-5 minutes (because the chicken pieces are small).
  4. Set the drained noodles and cooked chicken aside.
  5. In a medium bowl mix together the ricotta cheese egg and 2 ounces Grated Parmesan Romano. Stir in the cooked chicken and set aside.
  6. Make the cheese sauce and cook the mushrooms at the same time. In a medium saucepan melt the butter over medium heat. Stir in the flour until it thickens. Then pour in the milk stirring while you pour. Bring it to a simmer.
  7. In a medium skillet (or re-use the pan you cooked the chicken in) melt the tablespoon of butter. Add the mushrooms and toss them with the oregano. Let them cook over medium high heat stirring occasionally until they are caramelly in color – about 5 minutes.
  8. When the milk in the saucepan simmers stir in the 4 ounces of grated Parmesan Romano cheese and 8 ounces of the mozzarella. Stir until it melts.
  9. To assemble the lasagna lay 3 of the noodles on the bottom of the prepared pan. Spread 1/3 of the ricotta mixture over the noodles. Spoon or ladle 1/3 of the cheese sauce over the ricotta mixture. This will help it to spread. Top with half of the mushrooms.
  10. Repeat. When you get to the last layer sprinkle the entire top with the remaining 4 ounces of shredded mozzarella cheese.
  11. Bake for 35-40 minutes.

This article and recipe adapted from this site

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Ultimate Homemade Chocolate Cake

INGREDIENTS

  • 1 3/4 cups of granulated sugar
  • 1 3/4 cup of all-purpose flour
  • 1 1/4 cup of dutch processed cocoa
  • 1 1/2 tsp. of baking powder
  • 1/4 tsp. of baking soda
  • 1 tsp. of salt
  • 2 eggs at room temp.
  • 1 cup of milk at room temp.
  • 1 /2 cup of canola oil
  • 1 tbsp. of vanilla
  • 3 tbsp. of sour cream
  • 1 cup of hot coffee

Instructions

  1. Pre-heat oven to 350 degrees
  2. Mix all the dry ingredients together in bowl. In another large bowl whisk the eggs milk oil vanilla and sour cream together.
  3. Add the wet ingredients to the dry ingredients and mix on medium speed for 3 minutes scraping down the sides of the bowl as needed.
  4. Add the hot coffee to the cake batter and mix in by hand until well combined.
  5. Pour the batter into the well greased pan/pans and bake until a toothpick inserted in the center comes out with only a few crumbs attached. *baking time depends on the pan you use.
  6. -For Layer Cake- use three 9 inch pans- bake for 15 minutes or until a toothpick inserted into the center comes out with only a few crumbs attached. Cool cake in pans for 10 minutes then turn pans over on a cooling rack and cool completely. Frost cake with chocolate truffle frosting. * I double the frosting recipe when making a layer cake.
  7. -For a 9×13 pan– bake for 30 to 35 minutes or until a toothpick inserted into the center comes out with only a few crumbs attached. Allow the cake to cool completely before frosting it.

Base Recipe adapted from this SITE

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Perfect Chicken Crispers Recipe

IngredientsHoney Mustard Dressing

  • 2/3 cup mayonnaise
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • pinch of cayenne pepper

Chicken

  • 1 large egg lightly beaten
  • 1/4 cup milk
  • 3/4 cup chicken broth
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 cup self-rising flour
  • 10 chicken tenderloins
  • 1/2 cup all-purpose flour
  • 6 to 10 cups shortening or vegetable oil

Instructions

  1. To make sauce combine all ingredients in a small bowl. Cover with plastic wrap and refrigerate.
  2. In a medium bowl combine egg milk chicken broth salt and pepper. Whisk for 30 seconds. Whisk in self-rising flour and let sit 5 minutes.
  3. Place shortening or oil in a Dutch oven and heat to 350 degrees.
  4. Place the 1/2 cup flour in a bowl. Coat each piece of chicken in flour and then dunk into the batter.
  5. Working in batches of 3-4 tenderloins lower battered chicken into oil. Fry 7 to 9 minutes or until golden brown.
  6. Drain on a wire rack or paper-towel lined plate.

This article and recipe adapted from this site

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The Best Sugar Cookie Truffles

ÎNGREDÎENTS

  • 15 sugar cookîes hard not soft
  • 2-3 ounces cream cheese softened
  • 1/2 teaspoon vanîlla
  • 1 1/2 cups chocolate meltîng wafers
  • Optîonal: sprînkles

ÎNSTRUCTÎONS

  1. Lîne a bakîng sheet wîth parchment or freezer paper.
  2. Place the cookîes în a blender or food processor and blend untîl they have turned înto fîne crumbs. Add în the cream cheese and vanîlla pulse untîl ît has combîned. Usîng a small cookîe scoop or Tablespoon scoop out the dough and roll înto balls. Then place onto the bakîng sheet. Freeze for about 20 mînutes or untîl fîrm.
  3. Melt the chocolate în a mîcrowave bowl for 1 mînute. Stîr untîl smooth and melt for an addîtîonal 15-30 seconds îf needed.
  4. Dîp the truffle balls înto the chocolate usîng a fork. Tap the fork on the sîde of the bowl and then place back onto the lîned bakîng sheet. Use a toothpîck to help slîde the ball off onto the pan. Add sprînkles îmmedîately after dîppîng each ball.
  5. Place în the refrîgerator untîl ready to serve.

This article and recipe adapted from this site

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Best Recipes-s mores Brownies

INGREDIENTS

  • Cooking spráy for pán 6
  • gráhám cráckers 1
  • box brownie mix plus ingredients cálled for on box 1 c.
  • chopped Hershey s bárs 1
  • (10-oz.) bág márshmállows

DIRECTIONS

  1. Preheát oven to 350° ánd line ánd spráy á 9”-x-9” báking pán with cooking spráy. Láyer bottom of pán with gráhám cráckers. Máke brownie mix áccording box ánd then fold in chopped Hershey’s bárs. Pour brownie bátter over gráhám cráckers. Báke until álmost done 35 minutes. Remove from oven ánd top with márshmállows ánd báke ánother 20 to 25 minutes or until brownies áre cooked through ánd márshmállows áre golden. To check brownies with á toothpick you cán gently push márshmállows to the side with á knife or offset spátulá. They will melt báck together!
  2. Turn oven to broil ánd broil 2 minutes if desired.
  3. Let cool 10 minutes then slice into squáres to serve.

This article and recipe adapted from this site