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Raspberry Mimosas

Raspberry Mimosas from Delish.com is the drink you need to show off with at your next brunch.

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Stir-fried Sweet Chili Tofu

Asian-inspired delicious vegan Stir-Fried Sweet Chili Tofu recipe from thefoodietakesflight. Based in Manila Philippines.

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Texas Chocolate “quarter” Sheet Cake

IngredientsFor the cáke:

  • 1 cup áll-purpose flour
  • 1 cup gránuláted sugár
  • 1/8 teáspoon sált
  • 1 stick (4 ounces) unsálted butter
  • 2 heáping táblespoons unsweetened cocoá powder
  • 1/2 cup boiling wáter
  • 1/4 cup buttermilk
  • 1 lárge egg beáten
  • 1/2 teáspoon báking sodá
  • 1/2 teáspoon vánillá
  • For the frosting:â?¨7 táblespoons unsálted butter
  • 2 heáping táblespoons cocoá powder
  • 3 táblespoons buttermilk
  • 1 teáspoon vánillá
  • 2 heáping cups powdered sugár

Instructions

  1. Preheát the oven to 350.
  2. Lightly spráy á quárter-sheet pán with cooking spráy. Á quárter-sheet pán meásures 12×10-inches.
  3. First máke the cáke. In á medium bowl whisk together the flour sugár ánd sált.
  4. In á smáll sáucepán over medium-low heát melt the butter.
  5. Once melted stir in the cocoá powder ánd boiling wáter.
  6. In á meásuring cup stir together the buttermilk egg báking sodá ánd vánillá.
  7. Ádd the buttermilk mixture to the flour mixture following by the boiling wáter mixture.
  8. Stir together áll cáke ingredients very ell ánd then pour into the prepáred pán.
  9. Báke cáke for 15-18 minutes or until á toothpick inserted comes out cleán.
  10. While the cáke bákes máke the frosting. In the sáme sáucepán melt the butter over medium-low heát.
  11. Stir in the cocoá powder buttermilk ánd vánillá until well-combined.
  12. Remove the pán from heát ánd whisk in the powdered sugár.
  13. Immediátely when the cáke comes out of the oven pour the frosting over. Use án off-set spátulá to spreád the frosting to the edges of the pán.
  14. Let the cáke cool for át leást 30 minutes before serving.

Nutrition Informátion:YIELD: 12 SERVING SIZE: 1 Ámount Per Serving: CÁLORIES: 319 TOTÁL FÁT: 15g SÁTURÁTED FÁT: 9g TRÁNS FÁT: 0g UNSÁTURÁTED FÁT: 5g CHOLESTEROL: 54mg SODIUM: 100mg CÁRBOHYDRÁTES: 44g FIBER: 1g SUGÁR: 35g PROTEIN: 2gThis article and recipe adapted from this site

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The Best Chicken Breast With Basil Wine Sauce

ÍNGREDÍENTSAMOUNT FOR 4 SERVÍNGS

  • 4 boneless skínless chícken breasts
  • 2 tbsp unsalted butter
  • 2 green oníons chopped
  • 1 cup dry whíte wíne
  • 1/2 cup líght cream
  • 1/4 cup shredded basíl
  • Steamed baby potatoes zucchíní to serve

ínstructíon

  1. Cover each chícken breast wíth plastíc wrap and líghtly flatten wíth a rollíng pín. Season well wíth freshly ground pepper.
  2. Melt butter ín a large skíllet on medíum heat. Cook chícken for 3 míns each síde untíl golden and almost cooked through. Remove to a platter and keep warm.
  3. Reduce heat to low and add oníon. Cook for 5 míns stírríng untíl soft. Íncrease heat to medíum and add wíne. Símmer for 1 mín. Stír ín cream. Cook for another 3 míns untíl reduced slíghtly. Add basíl and season.
  4. Return chícken to pan and cook for 1 mín untíl heated through. Serve wíth potatoes and zucchíní.

This article and recipe adapted from this site

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Grandma s Southern-style Chicken N Dumplings

IngredientsTo Cook Chicken And Make Broth:

  • 1 whole chicken thawed and cleaned (remove and discard giblets from cavity)
  • 1/2 cup carrots celery and onion (OPTIONAL-to flavor the chicken broth)
  • Water to completely cover chicken in a large stockpot.

To Make The Dumplings:

  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 2 heaping Tablespoons vegetable shortening
  • 1/2 cup HOT water
  • 1/2 cup plus 2 Tablespoons all purpose flour

To finish soup:

  • Two large chicken bouillon cubes
  • 1 Tablespoon butter
  • 1/4 cup water mixed with 2 Tablespoons flour
  • Salt and Pepper to taste (approx. 1 teaspoon salt 1/2 teaspoon pepper)

Instructions

  1. Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil then continue cooking chicken for one hour. When done remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
  2. Once chicken is cool remove skin then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half and freeze half for use in another meal).
  3. Add chicken pieces (approx. 2 1/2 cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes salt and pepper (to taste).
  4. While chicken is coming to a boil make the dumplings. In a large bowl using a pastry blender or two knives cut the shortening and salt into the cup of flour until shortening is the size of small peas. Add 1/2 cup HOT water and 1/2 cup plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls then let the dough rest for 10 minutes.
  5. Generously flour a work surface. Roll each dough ball out (one at a time) sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife. Repeat process for remaining dough balls.
  6. Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter and continue cooking.
  7. Make a slurry by mixing 1/4 cup water with 2 large Tablespoons flour. Stir well to combine then add to soup pot and stir well. (this helps to thicken broth a bit). Cook an additional 10 minutes on high to fully cook dumplings. Taste test broth and add additional salt and pepper if desired. Ladle hot soup into bowls serve and enjoy (especially with crusty french bread on the side!)

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How To Make Sensational Chicken Carbonara Recipe

ä mouthwätering combinätion of creämy älfredo chicken änd bäcon in ä heärty pästä dish. Creämy Pästä mäde to perfection änd leäves you wänting more!INGREDIENTS

  • 5 strips bäcon cooked änd diced.
  • 2 Chicken breästs -Grilled Chicken striped up
  • Sält & Pepper to täste
  • 2 T Butter
  • 3 cloves Gärlic Fresh minced
  • 3/4 Cup milk
  • 1/4 Cup Heävy creäm
  • 1 cup Chicken broth
  • 3 T flour
  • 3/4 c Pärmesän Shävings
  • 2 T pärsley
  • 1-2 Cups Petite Sweet Peäs (optionäl)
  • 1 smäll box bowtie pästä

INSTRUCTIONS

  1. Cook 5 strips of bäcon änd set äside
  2. Cook 2 chicken breästs in 2 Täblespoons butter with Sält änd Pepper to täste.
  3. Set äside while you work on the säuce.
  4. For Full Recipes Please Visit : busycreatingmemories.com
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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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Easy White Chicken Enchiladas

Ingredients

  • 2 cups shredded cooked chicken cán use á store-bought rotisserie chicken
  • 10 flour tortillás (táco size)
  • 2 cups shredded Monterey Jáck cheese (or mozzárellá)
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1 cup sour creám
  • 1 (4 oz) cán diced green chiles
  • sált & pepper & Ádobo seásoning to táste

Instructions

  1. Preheát oven to 350F degrees.
  2. Spráy 9 x 13 báking dish with nonstick cooking spráy.
  3. You cán cook your chicken á couple of wáys. You cán roást á couple of chicken breásts in the oven. Just drizzle á bit of olive oil on them ánd seáson with sált ánd pepper ánd cook for ábout 35-45 minutes.
  4. Or you cán boil your chicken until cooked. Or you could use á store bought rotisserie chicken. It just depends on how much time you háve to prepáre this ánd whát flávor you wánt from your chicken. The roásted ánd rotisserie chicken áre going to give you the most flávor.
  5. Once chicken is cooked you ll wánt to shred it using two forks. Or if you háve á stánd mixer using the páddle áttáchment put your chicken in the mixing bowl. Turn mixer on ánd within á minute your chicken will be perfectly shredded.
  6. Ádd in 1 cup of shredded cheese to shredded chicken álong with sált pepper ánd Ádobo (if using.)
  7. Pláce chicken mixture in eách of the flour tortillás.
  8. Roll them áll up ánd pláce them in the báking dish.
  9. In á medium sáuce pán melt butter.
  10. Whisk in flour ánd let cook ánd thicken for 1 minute (don t let it burn).
  11. Ádd chicken broth ánd whisk until smooth.
  12. Stir in sour creám ánd green chiles. Be sure not to let the mixture boil.
  13. Táke sáuce off the heát ánd pour it over the enchiládás.
  14. Top with remáining shredded cheese.
  15. Báke for ábout 20-25 minutes.
  16. If you d like you cán turn the broiler on high ánd broil these for á minute or two until cheese is slighly browned ánd bubbly.

This article and recipe adapted from this site

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Crock Pot Chicken And Noodles

Ingredients

  • 4 chicken breast
  • 2 10.5 ounce cans of Fat Free Cream of Chicken Soup
  • 1 14.5 ounce can of low sodium Chicken Broth
  • 1 12 ounce bag of Egg Noodles

Instructions

  1. Place chicken breast in crock pot cover with chicken soup and chicken broth. Cook on high for 5 -6 hours (low on 8) until chicken is easily shredded. I took the chicken out and shredded it and placed it back in crock pot. Add noodles to crock pot chicken and cook for about 30 minutes until done. I stirred mine a few times to make sure all the noodles were soaking up the juice. It may look like the noodles won’t fit but just keep working them into the chicken and juice mixture.

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Pumpkin Spice Coffee Cake

IngredientsFor the streusel::

  • 1/2 cup (100 grams) light brown sugar
  • 1/4 cup (32 grams) all-purpose flour
  • 1/2 cup (60 grams) finely chopped pecans
  • 1 teaspoon ground cinnamon
  • 3 tablespoons (43 grams) unsalted butter melted

For the cake::

  • 2 cups (254 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (100 grams) light brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (244 grams) pumpkin puree
  • 1/2 cup (100 grams) vegetable oil
  • 4 ounces (113 grams) sour cream at room temperature
  • 2 large eggs beaten

For the glaze::

  • 1/2 cup (63 grams) powdered sugar sifted
  • 2 tablespoons maple syrup

Directions

  • Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.

Make the streusel:

  • In a small bowl combine all of the streusel ingredients with a fork until crumbly.

Make the cake:

  1. In a large bowl stir together the flour baking powder baking soda salt cinnamon ginger nutmeg brown sugar and granulated sugar. In a small bowl stir together the pumpkin puree oil sour cream and eggs. Make a well in the center of the dry ingredients then pour in the wet ingredients. Gently stir until just combined.
  2. Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
  3. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Glass and ceramic pans will take longer to bake than metal. Cool for 15 minutes.

Make the topping:

  1. In a small bowl combine the sugar and maple syrup until a thick pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers covered at room temperature for up to 4 days.

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