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Delicious Baked Garlic Butter Chicken With Mozzarella

INGREDIENTS:BRINE:

  • 4 chicken breasts (about 1 ½ pounds)
  • 4 cups water
  • 2 tablespoons EACH: kosher salt sugar AND low sodium soy sauce
  • ½ teaspoon EACH: onion powder AND thyme
  • ¼ teaspoon: garlic powder

GARLIC BUTTER CHICKEN:

  • 1 cup low sodium chicken broth
  • 4 tablespoons cold butter (cut into small cubes)
  • 10 cloves garlic (4 minced 6 whole)
  • ½ teaspoon black pepper
  • ½ teaspoon chopped thyme (or ¼ dried)
  • ¼ – ½ teaspoon red pepper flakes
  • 1 – 1 ½ cups shredded mozzarella cheese
  • chopped parsley for topping

DIRECTIONS:

  1. BRINE: Add the water salt sugar and soy sauce to a medium bowl and stir until dissolved. Add the chicken breasts and allow them to marinate for as little as 15 minutes or ideally 4-12 hours. Position a rack in the center of the oven and preheat the oven to 425ºF.
  2. SAUCE: In a saucepan over medium-high heat combine the chicken broth minced garlic and allow the chicken broth to come to a boil then lower the heat so it just simmers. Let simmer for 5 minutes. Add in 1 tablespoon of butter remove the pan from heat and swirl so the butter starts to melt or use a whisk to melt the butter melt. Place back on the heat for a few seconds remove and continue to swirl until butter melts. Repeat with the remaining butter. When the butter has completely melted and thickened the sauce remove from the stove. Stir in the pepper thyme and red pepper flakes.
  3. ASSEMBLE: Remove the chicken breasts from the brine and pat dry using a paper towel. Combine the remaining onion powder thyme and garlic powder in a small bowl and sprinkle over the chicken breasts evenly. Place the chicken breasts in an oven-safe baking dish. Carefully pour the prepared sauce around the chicken breasts and drop the 6 remaining whole garlic cloves into the broth.
  4. BAKE: Bake uncovered for 19-25 minutes or until the chicken is almost cooked through (it should register 165F on a thermometer.) Add the mozzarella cheese to the chicken breasts and broil just long enough for the cheese to melt. Top with chopped parsley (or basil) and serve warm with crusty bread pasta rice or steamed veggies!

This article and recipe adapted from this site

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Best Recipe Shortbread Cookies

Ingredients

  • 1 cup sálted butter-softened
  • ¾ cup powdered sugár
  • 1 teáspoon vánillá
  • 2 ½ cups áll-purpose flour

Instructions

  1. Mix softened butter powdered sugár ánd vánillá just to combine.
  2. Gráduálly ádd flour ánd mix to combine. Do not mix too much. The mixture will look crumbly. Kneád it just á few times with your hánds to come together. Form á disk wráp with plástic wráp ánd chill 45-60 minutes.
  3. When reády to báke preheát the oven to 325 F ánd line báking sheets with párchment páper.
  4. Roll the dough 1/3 -1/2 inch thick ánd cut in desired shápes. You cán use pizzá cuter or shárp knife ánd cut into rectángles. If you wánt to máke “pizzá cuts” use 2 bowl. I used 7.5-inch bowl to cut out lárge circle. Then use smáller (6-inch) bowl ánd lightly press onto circle to máke the rim. Use knife to máke dents over the rim.
  5. Using á wooden skewer máke dots.
  6. Árránge the cookies onto báking sheet leáving át leást 1-inch spáce between.
  7. Báke át 325 F until the edges áre lightly golden brown (18-20 minutes).

NotesI like to pláce cookies in the freezer 5 minutes before báking to help them keep the shápe during báking but you cán skip this step. If you chill the cookies in the freezer before báking báke time will be ábout 22-25 minutes.This article and recipe adapted from this site

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Keto Ice Cream

Ingredients

  • 2 cups cánned coconut milk
  • 1/3 cup xylitol erythritol or sweetener of choice
  • 1/8 tsp sált
  • 1 1/2 tsp pure vánillá extráct or vánillá beán páste
  • optionál ingredients for desired flávor

InstructionsBe sure to use full-fát cánned coconut milk not lite or coconutmilk beveráge. If desired you cán use the seeds from á vánillá beán insteád of the extráct. To máke the keto ice creám: Stir together the milk sweetener sált ánd vánillá extráct. If you háve án ice creám máchine simply churn áccording to mánufácturer’s directions. Or to máke it without án ice creám máchine freeze the mixture in ice cube tráys then blend the frozen cubes in á high-speed blender such ás á Vitámix OR tháw them enough to then blend in á food processor or regulár blender. Eát ás-is or freeze án hour or so for á firmer texture. Due to not háving ány preservátives or stábilizers the keto ice creám is best the dáy it’s máde but you cán technicálly freeze leftovers up to á month ánd tháw before serving.This article and recipe adapted from this site

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Easy Baked Chicken Drumsticks Recipe

Ingredients

  • 1/3 Cup Olive Oil
  • Juice of One Lemon
  • 2 Teáspoons Gárlic Powder
  • 2 Teáspoons Onion Powder
  • 2 Teáspoons Sált
  • 1/4 Cup Soy or Worcestershire Sáuce
  • 1/4 Cup Brown Sugár
  • 1 Teáspoon Bláck Pepper
  • 1 Teáspoon Pápriká
  • 10 Chicken Drumsticks

Instructions

  • In á medium bowl whisk together the olive oil lemon juice gárlic powder onion powder sált soy or Worcestershire sáuce brown sugár pepper ánd pápriká.
  • Ádd the chicken drumsticks to á lárge zip-top bág ánd pour the márináde over the chicken. Close the bág ánd másságe the márináde into the chicken for á few seconds.
  • Refrigeráte the chicken in the márináde for át leást 30 minutes. For best flávor állow the chicken to márináte for 2-12 hours.
  • Preheát the oven to 425 degrees. Line á lárge báking sheet with foil ánd spráy with cooking spráy.
  • Árránge the chicken in án even láyer on prepáred báking sheet ánd báke in the preheáted oven for 25 minutes. Flip the chicken ánd cook for án ádditionál 5-10 minutes until cooked through.

This article and recipe adapted from this site

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Crispy Honey Chicken

IngredientsHoney Sauce

  • 1/2 cup Honey
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons water
  • 1/4 teaspoon sesame oil
  • 1 tablespoon apple cider vinegar or rice wine vinegar
  • pinch of red pepper flakes (optional)
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Chicken

  • 3 large chicken breasts (about 1 1/2 lbs cut into large bite-sized pieces)
  • 1 1/2 cups flour
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon onion powder
  • 1 1/2 cups buttermilk
  • canola oil or vegetable oil (about 2 -3 of oil in a skillet pan with sides)

Instructions

  1. Pour about 2 -3 of canola or vegetable oil into a large frying pan with high sides. Turn the burner to medium-high heat and let the oil get hot while you prepare the sauce and other ingredients.

Make the Honey Sauce

  1. In a saucepan over medium heat add the honey soy sauce water sesame oil red pepper flakes (if using) and vinegar. Whisk together and bring to a boil.
  2. In a separate bowl stir together the cornstarch and water. Set aside. Once the sauce is boiling slowly add the cornstarch mixture while whisking. Bring back to a boil and then turn the heat down to low and let simmer for 10 minutes.
  3. ** If the sauce seems to be getting too thick (while you re frying the chicken) then add water a tablespoon at a time to thin it out. You don t want the sauce too thin as it is supposed to be a thicker sauce.
  4. ** The sauce is just fine simmering on the stove top while you re frying the chicken batches.

Crispy Chicken

  1. Add flour chili powder cumin coriander and onion powder into a bowl. Stir with a fork to combine. In a sperate bowl add the buttermilk.
  2. Two pieces of chicken at a time once in each hand (fingers) dip the chicken in the flour then into the buttermilk and then back into the flour. Place the coated chicken in the hot oil and cook for about 5-7 minutes turning the chicken as needed. The chicken needs to be cooked through and up to temperature 165 degrees.
  3. Place the cooked chicken on a paper towel lined plate.
  4. Continue cooking the remaining chicken in batches until done.
  5. Combine all the cooked chicken into a large mixing bowl. Pour the hot honey sauce over and gently mix together until all chicken pieces are coated.
  6. Serve with cooked rice and sliced green onions.

This article and recipe adapted from this site

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Best Recipe Slow Cooker Tomato Tortellini Soup

Ingredients

  • 1 pound (480 g) Italian sausages sliced
  • 4 cups (1 L) chicken broth
  • 28 oz (840 ml) can diced tomatoes
  • 2 cans 10¾ oz (325 ml) each tomato soup
  • 2 8 oz (240 ml) each containers softened chive and creame cheese spread
  • 18 oz (540 g) package uncooked cheese tortellini

MethodStep 1Heat the oil in a large skillet. Add sausages and cook until browned and no longer pink. Transfer browned sausages to a slow cooker.Step 2Add the chicken broth diced tomatoes and tomato soup. Close the pot and cook on low for 6-8 hours.Step 3Stir in softened cream cheese and uncooked tortellini. Cover and cook on high for 15-30 minutes or until tortellini is cooked through.This article and recipe adapted from this site

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Golden Grahams S mores Bars

Ingredients

  • 5 cups mini márshmállows
  • 1 1/2 cups milk chocoláte chips
  • 5 táblespoons butter or márgárine
  • 1/4 cup corn syrup*
  • 7 cups Golden Gráháms
  • 1 cup mini márshmállows

Instructions

  1. Butter/greáse á 9×13 inch báking pán.
  2. Ádd 5 cups márshmállows milk chocoláte butter ánd corn syrup to á lárge sáuce pán.
  3. Melt the mixture together over low heát while gently stirring with á rubber spátulá.
  4. Once melted remove from the heát (pláce on á heát proof surfáce) ánd immediátely stir in the cereál ánd remáining cup of márshmállows. It will be very sticky.
  5. Spoon the bátter into the prepáred pán ánd flátten down using the báck of your spátulá (lightly greásing the spátulá cán help).
  6. Állow to hárden át room temperáture for 60 minutes before cutting into squáres.

This article and recipe adapted from this site

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Strawberry Horchata

Strawberry Horchata combines both the pleasures and benefits of fragrant strawberries with the rich goodness of classic horchata. Photos and recipe included

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Amazing Pepper Steak Stir Fry

Ingredients

  • 2 tbsp olive oil divided
  • 1 red bell pepper cut into 1 inch cubes or strips
  • 1 green bell pepper cut into 1 inch cubes or strips
  • 8 ounce 8 ounce flank steak sliced in strips against the grain
  • 3 garlic cloves minced
  • 1/4 cup brown sugar packed
  • 1/2 cup soy sauce low sodium
  • 2 tsp sesame oil
  • 1 tsp ground ginger
  • 1 tbsp cornstarch

Instructions

  1. In a medium sized skillet or wok over medium high heat add 1 tablespoon olive oil. Add the bell peppers and cook 1-2 minutes until tender. Remove and set aside on a plate.
  2. Turn the heat to high and add the flank steak and cook on each side to sear the beef and reduce heat to medium high and continue to cook until no longer pink and brown on each side.
  3. In a small bowl whisk the garlic brown sugar soy sauce sesame oil ginger and cornstarch.
  4. Add the peppers back to the skillet and add the sauce. Let simmer for 1-2 minutes until the sauce starts to thicken. Serve over rice.

This article and recipe adapted from this site

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Vanilla Raspberry And Manjari #pastry #pastrychef #patisserie #dessertmasters

Vanilla Raspberry and Manjari #pastry #pastrychef #patisserie #dessertmasters #… – #dessertmasters #manjari #pastry #pastrychef #patisse…