Categories
Recipes

Healthy Coconut Lime Chicken

Ingredients

  • 1 shallot diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated on a microplane
  • 1/4 cup fresh cilantro chopped (plus more for topping)
  • 1/3 cup lime juice (about 2 limes)
  • 4 chicken breasts
  • 2 tbsp avocado oil (or coconut oil)
  • 1/4 cup chicken broth
  • 1.5 cups full fat coconut milk
  • Salt and pepper
  • Lime slices for topping (optional)

Instructions

  1. Prep shallot garlic ginger and cilantro as noted. Juice limes and set aside.
  2. Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with salt and pepper.
  3. Heat a large skillet over medium heat and add avocado oil.
  4. Once hot add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook without disturbing for 3-4 minutes until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side until the chicken is mostly cooked through.
  5. Remove chicken from the skillet and set aside. Lower the heat to medium.
  6. Add more oil if needed and add the garlic and shallot to the pan. Cook stirring constantly for 1-2 minutes.
  7. Add chicken stock coconut milk lime juice ginger and cilantro to the pan. Stir to mix scraping up any browned bits remaining in the pan from when you cooked your chicken.
  8. Add the chicken breasts back to the skillet with the sauce. Cover and turn heat down to low. Simmer for 5 minutes or until the chicken is fully cooked.
  9. Serve with vegetables potatoes rice or cauli rice. Spoon some sauce over everything for serving. Sprinkle with cilantro and garnish with lime slices (optional).

This article and recipe adapted from this site

Categories
Recipes

Slow Cooker Garlic Parmesan Chicken And Potatoes

INGREDIENTS:

  • 8 bone-in skin-on chicken thighs
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 2 pounds baby red potatoes quartered
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 1 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Season chicken with basil oregano rosemary salt and pepper to taste.
  2. Melt butter in a large skillet over medium high heat. Add chicken skin-side down and sear both sides until golden brown about 2-3 minutes per side; drain excess fat and set chicken aside.
  3. Place potatoes into a 6-qt slow cooker. Stir in olive oil garlic and thyme; season with salt and pepper to taste. Add chicken to the slow cooker in an even layer.
  4. Cover and cook on low heat for 7-8 hours or high for 3-4 hours or until the chicken is completely cooked through reaching an internal temperature of 165 degrees F.
  5. Serve immediately sprinkled with Parmesan and garnished with parsley if desired.

This article and recipe adapted from this site

Categories
Recipes

Easy Pineapple Crumb Cake

Ingredients

  • For the crumb topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup butter softened to room temp.
  • 1/2 cup chopped pecans

For the cake:

  • 1 (20 oz) can crushed pineapple (do not drain) divided use
  • 1 box lemon cake mix
  • 3 eggs
  • 1/3 cup vegetable oil

For the icing:

  • 1 cup powdered sugar
  • 2 tbsp. milk
  • 4 tsp. reserved pineapple juice

Instructions

  1. Preheat oven to 350f degrees. Spray a 9 x 13 baking dish with nonstick cooking spray.
  2. Make the crumble topping:
  3. In a small bowl combine flour brown sugar and butter using a fork. You want to end up with it fully mixed and you should have small crumbles.
  4. Then stir in chopped pecans. Set aside.
  5. Prepare the cake:
  6. First open up the can of crushed pineapple and set aside 4 teaspoons of pineapple juice to use for the icing later.
  7. In a large bowl combine the crushed pineapple (with the rest of the juices) lemon cake mix eggs and oil. Mix for about 2 minutes using an electric mixer.
  8. Pour cake mix into prepared baking dish. Sprinkle crumb mixture evenly over the top of the cake batter.
  9. Bake for about 35-38 minutes (until it bounces back to the touch or an inserted toothpick comes out clean.) Allow the cake to cool completely.
  10. Making the icing:
  11. In a small bowl whisk together the powdered sugar milk and pineapple juice. Whisk until smooth.
  12. Drizzle the icing all over the cake. Slice and serve.

This article and recipe adapted from this site

Categories
Recipes

Best Vanilla Magic Custard Cake

Ingredients

  • 1/2 cup unsalted butter-melted and slightly cooled
  • 2 cups milk-lukewarm
  • 1 and 1/4 cups (150 g) powdered sugar
  • 4 eggs-separated
  • 1 Tablespoon water
  • 1 cup (115g) flour
  • 2 teaspoon vanilla extract
  • powdered sugar for dusting

Instructions

  1. Preheat the oven to 325°F
  2. Lightly grease 8×8 inch baking dish set aside
  3. Whip the egg whites until stiff peaks form set aside.
  4. Beat the egg yolks and powdered sugar until pale yellow.
  5. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
  6. Mix in the flour until evenly incorporated.
  7. Slowly beat in the milk and vanilla extract until well combined.
  8. Fold in the egg whites (1/3 at a time then repeat until all of the egg whites are folded in).
  9. Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes you can cover the cake with aluminum foil.
  10. Cool the cake completely before dusting with powdered sugar. Even cooled it will be slightly jiggly because it has custard layer in the center.

This article and recipe adapted from this site

Categories
Recipes

Healthy Avocado Chicken Salad Recips

Ingredients

  • 2 medium cóóked chicken breasts shredded ór chópped (we used rótisserie chicken)
  • 2 ripe avócadós pitted and diced
  • 1/2 cup córn róasted canned ór frózen
  • 1/4 cup red ór green ónión minced
  • 2 tablespóóns cilantró minced (ór parsley ór dill)
  • 2 tablespóóns lime ór lemón juice
  • 2 tablespóóns ólive óil
  • salt and pepper tó taste

Instructións

  1. In a large bówl add the shredded chicken avócadó ónión avócadós córn and cilantró.
  2. Drizzle with the lime (ór lemón) juice ólive óil and seasón with salt and pepper. Tóss gently until all the Ingredients are cómbined.
  3. Recipe Nótes
  4. Additiónal add-ins that gó well with this salad include chópped tómató chópped cucumber bacón chópped and cóóked ór black beans.

This article and recipe adapted from this site

Categories
Recipes

Rhubarb Margaritas

Tart bright and well balanced this rhubarb margarita celebrates all that is wonderful about rhubarb… and tequila.

Categories
Recipes

31 Vegan Clean Eating Weight Loss Recipes For February

Vegan clean eating weight loss recipes – February | These healthy breakfast lunch snack and dinner recipes are perfect for meal prep or a diet challenge.

Categories
Recipes

Eggplant Tomato Pie

Eggplant Tomato PieThis Eggplant Tomato Pie recipe is not an exact science so don t be afraid to wing it on the ingredients or add amounts to your preferred taste. Enjoy!Servings 4INGREDIENTS

  • 1 eggplant
  • 2 tomatoes sliced
  • 1 onion diced
  • 2 cloves garlic
  • Breadcrumbs
  • 1 egg
  • 1 tablespoon butter melted
  • 1 tablespoon pesto
  • Cheddar cheese shredded
  • Fresh parsley

Instruction:

  1. Peel and cube eggplant boil until soft and tender then drain water and mash.
  2. Add diced onion garlic breadcrumbs egg melted butter and pesto to the mash; mix well.
  3. Grease a pie pan. Slice one tomato and layer on bottom of pan. Add the eggplant mixture. Slice the remaining tomato and layer on top of eggplant mixture. Add shredded cheddar cheese and sprinkle with fresh parsley.
  4. Bake at 350°F for 30 minutes or until golden brown.

Other Recipes Made For Egg : HamEgg and Cheese Monkey Bread

Categories
Recipes

The Easiest Grilled Chicken With Avocado Salsa

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts or 4 chicken breasts

For the Marinade

  • 2 garlic cloves finely minced
  • 3 tablespoons olive oil
  • ¼ cup cilantro chopped
  • Juice of 1 lime
  • 1/2 tsp. cumin
  • ½ tsp paprika
  • ½ tsp salt or to taste
  • ¼ tsp black pepper

Avocado Salsa

  • 2 avocados diced
  • 2 small (or 1 large tomato) chopped
  • ¼ cup red onion chopped
  • 1 jalapeno de-seeded and chopped (optional)
  • 1/4 cup cilantro finely chopped
  • Juice of 1 lime
  • fresh cracked pepper & salt to taste

Instructions

  1. In a large bowl whisk all the ingredients for the marinade and set aside.
  2. Pound the breasts to even thickness or slice in half horizontally to get evenly sized breasts and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30-minutes or up to 12 hours.
  3. Grill chicken over medium-high heat or in a large heavy-duty skillet on the stovetop for 5-6 minutes per side or until the inside is cooked through and the outside is charred. Top with fresh avocado salsa and serve immediately.

To Make Avocado Salsa

  1. While the chicken is grilled combine all the ingredients for the salsa in a small bowl. Cover with plastic wrap in the fridge until ready to use.

This article and recipe adapted from this site

Categories
Recipes

Homemade Churros Traditional Spanish Dessert

Have you ever tasted authentic Spanish churros? If not put them on your bucket list or make these homemade churros to satisfy your sweet tooth cravings right away!Ingredients

  • ? cup All-Purpose Flour (110g)
  • ¼ stick Unsalted Butter
  • 1 cup Water (250ml)
  • pinch of Salt
  • 2 tsp Sugar
  • 1 Egg
  • Oil for frying

Instructions

  1. Place water butter sugar & a pinch of salt into a medium size sauce pan. Bring to the boil.
  2. Add the flour and mix vigorously until well blended (the dough will come together in a minute or two).