Showing posts with label Dinner Recipes. Show all posts
Showing posts with label Dinner Recipes. Show all posts

Sunday, June 23, 2019

CILANTRO LIME CHICKEN

This cilantro lime fowl is simple to make and filled with taste! whilst the cilantro lime chook can stand on its very own, I’ve blanketed accompanying recipes for a cilantro lime rice base and a scrumptious mango avocado salsa. This transforms this cilantro lime hen into a delectable and wholesome meal this is certain to be successful.

CILANTRO LIME CHICKEN

In case you don’t like mango salsa, pair this cilantro lime hen along a panzanella salad, cucumber salad, or a corn salsa.

The marinade for this cilantro lime chicken is the entirety an awesome marinade need to be: it’s smooth to whip together, has so much taste, and doesn’t contain any “loopy” substances. This cilantro lime fowl also pairs absolutely well with my mango salsa which I usually make as a facet once I make this dish. I’d advise giving it a shot!

CILANTRO LIME CHICKEN

INGREDIENTS:
Chicken Marinade:

  • 1 and 1/2 pounds boneless skinless chicken breasts (can also use thighs)
  • 3/4 cup + 1 tablespoon freshly squeezed orange juice, separated
  • 1/2 cup + 1 teaspoon olive oil, separated
  • 1/3 cup + 2 tablespoons freshly squeezed lime juice, separated
  • 1 and 1/2 teaspoons lime zest, separated
  • 1 tablespoon honey
  • 1 teaspoon + 1/4 teaspoon cumin, separated
  • 2 and 1/2 tablespoons soy sauce
  • 2 teaspoons minced garlic
  • 1/2 cup coarsely chopped cilantro, separated

Mango Avocado Salsa:

  • 1 ripe mango
  • 1 ripe avocado
  • 1/4 cup finely diced red onion
  • 1/4 cup finely chopped red pepper
  • 1 tablespoon finely chopped jalapeno, optional
  • Fine sea salt and freshly cracked pepper
  • Optional: cilantro-lime rice or quinoa (see recipe notes)

INSTRUCTIONS:

  1. MARINADE: Whisk collectively all of the marinade substances: 3/four cup orange juice, 1/2 cup olive oil, 1/three cup lime juice, 1 teaspoon lime zest, honey, 1 teaspoon cumin, soy sauce, garlic, and 1/4 cup cilantro in a medium-sized bowl. add salt and pepper to taste (i take advantage of approximately 1 teaspoon salt and 1/4 teaspoon pepper). take away about half cup of marinade, and pour the relaxation right into a large resealable bag.
  2. Trim the hen of fat. Pound the breasts to even thickness or slice in half of to get flippantly sized breasts and region within the bag with the rest of the marinade. region within the fridge for at least 30 minutes ensuring to flip the bag halfway through the time it's miles inside the refrigerator. I advocate marinating for two-8 hours.
  3. Prepare dinner bird: The commands under are to grill the fowl. to see other methods of cooking chook, examine proper above this recipe card. gently oil the grill grate or grill ridges on a grill pan or upload 1 tablespoon oil to a skillet after which vicinity the marinated bird at the grill. Discard leftover marinade.
  4. Grill for 10-12 mins or till fowl juices run clear and internal temperature is at one hundred sixty five stages F. turn the chicken midway and brush it generously with the reserved 1/2 cup marinade.
  5. MANGO SALSA: Take the final 1 tablespoon orange juice, ultimate 1 teaspoon olive oil, 2 tablespoons lime juice, last lime zest, and final 1/4 cup cilantro and toss collectively.
  6. (optionally available: while grilling the chook, also grill the mango. Brush with oil and grill on one facet for approximately 4-five mins at medium-high warmness.)
  7. Chop the mango and avocado into small bite-sized pieces. upload to the salsa along with the finely chopped crimson onion, purple pepper, and jalapeno. Season the salsa to taste with pepper, salt, and last 1/four teaspoon cumin. Toss collectively.
  8. Meeting: Serve grilled bird over a mattress of cilantro lime rice or quinoa (if preferred -- see recipe notes) and add spoonfuls of the salsa to top. enjoy right away!

CHEESY MEXICAN STUFFED CHICKEN BREASTS

Tacky Mexican stuffed fowl breasts are filled with black beans, tomatoes and cheese and topped with taco seasoning and greater cheese for an smooth, a laugh and delicious own family dinner!

I love making crammed fowl breasts. It’s this sort of easy way to do bird breasts for dinner and the options are endless!

CHEESY MEXICAN STUFFED CHICKEN BREASTS

Bake them inside the oven, add some extra toppings and you are in for a few heat, tacky, dinnertime deliciousness!

First up, if you are new to filled chicken, cross take a look at out my post on how to butterfly chicken breasts. It’s were given a few step-through-step photographs which might be absolutely beneficial with a way to cut the chook open.

CHEESY MEXICAN STUFFED CHICKEN BREASTS

INGREDIENTS:
  • 4 (6 oz.) boneless, skinless chicken breasts
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup black beans
  • 1/3 cup chopped fresh tomato (such as Roma), seeds removed
  • 1/3 cup chopped fresh spinach
  • 2 cups shredded cheddar or Monterey Jack cheese, divided
  • 2 teaspoons taco seasoning

OPTIONAL TOPPINGS:
  • Salsa, sliced avocado or guacamole, chopped fresh cilantro, chopped green onions, sour cream or Greek yogurt, pickled jalapeños or hot sauce

INSTRUCTIONS:
  1. Preheat oven to 375. Line a baking sheet with parchment paper and set apart.
  2. Butterfly each chicken breasts and lay open like a book. (See how to butterfly chook breasts for greater information and step-by means of-step photographs.)
  3. Sprinkle the internal of every fowl breasts with the salt and pepper.
  4. Add to every chook breast 2 tablespoons of black beans, 1 half of tablespoons of chopped tomato, 1 half of tablespoons of chopped spinach and 1/four cup of shredded cheese.
  5. Fold chicken breasts to shut them up and lay on parchment-coated baking sheet.
  6. Sprinkle each of the tops of the bird breasts with half teaspoon of the taco seasoning. pinnacle each breast with a further 1/4 cup of shredded cheese.
  7. Bake at 375 for 30-35 minutes, until fowl breasts are cooked via. Serve with desired toppings and enjoy!

ITALIAN SAUSAGE AND PEPPERS OVER CREAMY CAULIFLOWER PUREE

Conventional Italian sausage and peppers get lightened up in this healthy weeknight recipe by means of serving them over low carb, excellent creamy cauliflower puree. all of the taste, not one of the guilt! This weeknight marvel is likewise Whole30 and paleo friendly, and prepared in only forty five minutes. 

Loaded with vegetables and italian spices, this more healthy tackle sausage and peppers is ready with actual, entire foods (no sugar laden marinara sauce right here!), then ladled over creamy, low carb cauliflower mash. It’s the most scrumptious mash-up! Hehehe.

ITALIAN SAUSAGE AND PEPPERS OVER CREAMY CAULIFLOWER PUREE

HOW TO MAKE ITALIAN SAUSAGE AND PEPPERS
Sausage and peppers, one of the most indispensable Italian comfort ingredients, receives lightened up in this more healthy weeknight version by serving it over creamy cauliflower puree. Lighten it similarly by way of the usage of turkey as opposed to beef sausage.

Brown the sausages. warmth a dutch oven over medium high warmness. add a teaspoon of olive oil, add the sausages, and brown on all aspects, approximately 2 minutes in line with aspect. You don’t want to prepare dinner the sausages all of the manner thru at this degree – simply enough to offer the outsides a pleasant sear, and to render sufficient of the fats to cook the remainder of the recipe. dispose of the browned sausages using tongs and set apart onto a plate to cool.

ITALIAN SAUSAGE AND PEPPERS OVER CREAMY CAULIFLOWER PUREE

INGREDIENTS:
Low Carb Sausage and Peppers

  • 1 lb sweet italian sausage pork or turkey
  • 1 tsp olive oil
  • 1 red bell pepper sliced into 1/2" strips
  • 1 green bell pepper sliced into 1/2" strips
  • 1 yellow onion sliced into 1/2" strips
  • 2 cloves garlic chopped
  • 1 tbsp balsamic vinegar
  • 1 28-oz can diced fired roasted tomatoes
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1/2 - 1 tsp red pepper flakes optional
  • 1/2 tsp dried oregano
  • 1 tsp sea or kosher salt
  • 3 tbsp fresh chopped basil

Creamy Cauliflower Puree

  • 1 head cauliflower cut into florets
  • 1 c chicken broth
  • 1/2 tsp sea or kosher salt plus more to taste
  • 1/4 - 1/2 c shredded parmesan cheeese

INSTRUCTIONS:

  1. Start the cauliflower mash. combine the cauliflower florets and hen broth in a 4-quart sauce pot. vicinity over a excessive flame and heat till the liquid comes to a boil. cowl, lessen to medium/medium-low to maintain a simmer, and steam till the cauliflower is very smooth, approximately 20 minutes. 
  2. Heat dutch oven over medium excessive warmness. upload the olive oil and heat till it shimmers. add the sausages and sautee 1-2 mins in step with facet, till browned. The sausage does now not need to be absolutely cooked thru at this stage. dispose of sausages the use of tongs and set apart onto a plate. as soon as cool sufficient to deal with, slice into 1" cash.
  3. Add peppers and onions to the dutch oven, toss inside the rendered sausage fat, and sautee, stirring regularly, until the edges are charred, about five mins.
  4. Upload the garlic and sautee until aromatic, approximately 1 minute. add the balsamic vinegar to deglaze the pot, scraping up any brown bits from the lowest. cook dinner till the liquid stops simmering, 1-2 mins.
  5. Add tomatoes and their juices, spices, and slices sausage coins returned to the pot. Stir to mix. cover, reduce warmth to medium, and simmer until the sausages are cooked thru, about 10 mins. Stir a couple of times to save you sizzling. 
  6. End the cauliflower. eliminate the cauliflower using a slotted spoon and area right into a food processor. upload the parmesan cheese, beginning with 1/four cup, and puree until easy. upload the residual cooking liquid, a tablespoon at a time, till the consistency is to your liking. flavor for seasoning, and upload extra cheese if desired, or salt if needed.
  7. Stir the clean basil into the sausage and peppers. portion the cauliflower puree into bowls, and top with the sausage and peppers. Garnish with extra fresh basil and serve immediately.

Friday, June 21, 2019

MEXICAN STUFFED PEPPERS

Mexican themed stuffed peppers with taco seasoned pork, quinoa, beans, corn, tomatoes and masses of melted cheese!

This yr i have partnered up with Loblaws to paintings on their meals fanatics Unite campaign! take part in several challenges over the yr the usage of some of the clean neighborhood produce, meat and seafood observed of their shops. The project sounded a laugh and considering that I store there all of the time, I couldn't face up to taking element!

MEXICAN STUFFED PEPPERS

What is a food Lover? all of us that cares about their food! Do you have a fave meals? A least favorite meals? Do you like it cooked a sure manner? no longer some other manner? Do you like it with a selected seasoning or sauce or with out? in that case, you then are a food lover!

All people is a meals lover, but what occurs while you are cooking for people that disagree with what they like? this is the subject matter of the primary venture! a few people like the highly spiced heat of chili peppers and a few do now not!

Once I were given this task, I had circle of relatives from out of the country coming to go to, i was making plans on cooking for them and i knew that considered one of them likes spicy chili warmth and the alternative does now not! the precise opportunity!

MEXICAN STUFFED PEPPERS

INGREDIENTS:

  • 1/2 cup quinoa
  • 1 cup water
  • 1 pound ground beef
  • 1 onion, diced
  • 1 tablespoon taco seasoning (or one package)
  • 1/2 cup water
  • 1 (14.5 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes (or 1 cup salsa)
  • 1 cup corn
  • 4 bell peppers, cut in half and seeds removed
  • 1 cup enchilada sauce (or 1 (14.5 ounce) can enchilada sauce) (optional)
  • 2 cups cheese (cheddar and/or monterey jack), shredded
  • 1/2 cup cilantro lime crema (with and without the roasted jalapenos)
  • 1 cup pico de gallo (with and without jalapenos)
  • 1 cup guacamole (with and without jalapenos)
  • 1/4 cup queso fresco (or feta) crumbled

INSTRUCTIONS:

  1. Carry the water and quinoa to a boil, reduce the heat and simmer, blanketed, until the quinoa is gentle and the liquid has all been absorbed, approximately 15 minutes, before letting it sit down, blanketed, for five minutes, and then letting it cool.
  2. In the meantime cook the pork and onions in a big pan over medium-high warmness till browned, breaking it apart as it cooks, earlier than draining off any excess grease.
  3. Upload the taco seasoning and water, blend, carry to a boil, reduce the warmth and simmer until the liquid has cooked off.
  4. Blend the beef, quinoa, beans, corn and tomatoes and stuff it into the peppers.
  5. Unfold the enchilada sauce over the lowest of one in all more baking pans, area the peppers in and sprinkle at the cheese.
  6. Bake in a preheated 350F/180C oven until the cheese has melted, the peppers are gentle and the sauce is effervescent, about 30-forty minutes.
  7. Serve the stuffed peppers in a mattress of the sauce, topped with the roasted jalapeno crema with the % de gallo and guacamole at the facet.

Thursday, June 20, 2019

SWEET POTATO “PASTA” BAKE

Bypass conventional pasta and use spiralized sweet potatoes for a more healthy twist on tacky baked pasta! This gluten free, candy Potato “Pasta” Bake is a remarkable manner to feature extra greens to a consolation meals favored!

Final weekend my husband took me out for our anniversary dinner. Our anniversary turned into surely a pair weeks in the past, but we determined to wait every week on account that we were already celebrating his birthday that weekend. We went to a new restaurant known as The Palate meals + Wine Bar and oh my goodness turned into it right!

SWEET POTATO “PASTA” BAKE

We ordered numerous plates to proportion. Charcuterie of direction, due to the fact we’re obsessed, heat olives with feta, 1st Baron Verulam wrapped dates and the big name of the meal, pan seared quail with asparagus risotto and a red wine sauce. Our waiter encouraged it and we are so glad he did. We couldn’t prevent talking approximately how awesome it was all night time.

A completely unique and genius function approximately this location became that they'd wine on faucet. It turned into a wine lover’s dream come proper! The walls were lined with dispensers similar to how you get soda from a device, (except elegant) however rather than soda it became an widespread choice of different bottles of wine. You load up a card with however a whole lot cash you want to spend, then it's going to dispense both a sip, pour or glass length. It’s a extremely good manner to attempt out unique wines!

SWEET POTATO “PASTA” BAKE

INGREDIENTS:

  • 2 large sweet potatoes, peeled and spiralized
  • 2 mild or hot Italian turkey sausages, removed from casing, crumbled and cooked
  • 2 1/2 cups marinara sauce
  • 3 handfuls baby spinach
  • 1 cup part skim ricotta cheese
  • 1 teaspoon Italian seasoning
  • Kosher salt and fresh ground black pepper to taste
  • 1/2 cup shredded part skim mozzarella cheese
  • 1/4 cup shredded parmesan cheese

INSTRUCTIONS:

  1. Preheat oven to 375 degrees and spray a 9x13 baking dish or one similar in size with cooking spray.
  2. In a bowl blend collectively the ricotta, Italian seasoning, salt, pepper, 1/4 cup of mozzarella and a pair of tablespoons of parmesan cheese till blended, set apart.
  3. In a small saucepan over medium warmth, add the spinach, marinara sauce and crumbled sausage.
  4. Warmth the mixture till the spinach wilts.
  5. Spread 1/3 of the sauce into the bottom of the baking dish.
  6. Pinnacle with half of the spiralized candy potatoes.
  7. Pinnacle the candy potatoes with some other 1/three of the sauce and half of the ricotta mixture then repeat the manner.
  8. Sprinkle the ultimate cheese on pinnacle then cover the dish with foil and bake for half-hour.
  9. Cast off the foil after 30 minutes and baked for another 10-15 mins or until it's bubbly and the candy potatoes are tender.
  10. Let it rest for 5-10 mins before serving.

Wednesday, June 19, 2019

VERY GREEK GRILLED CHICKEN

Very Greek Grilled bird has all of the flavors of Greek chook Souvlaki in a grilled chook breast, and this is the most popular grilling recipe at the blog! And this tasty bird is Low-Carb, Keto, low-glycemic, Gluten-free, and Dairy-loose; use Grilling Recipes to locate greater recipes like this one.

VERY GREEK GRILLED CHICKEN

I got here up with this grilled chook with Greek flavors in inside the very early days of the weblog when i used to be experimenting to look what type of marinade might flavor desirable on grilled bird, and i’ve made it each summer season considering then. that is a recipe in which longer marinating the best-ever received’t hurt a chunk, however please take the all time to marinate the chicken at least the 6 hours minimum the all time I’m recommending. And if you honestly, certainly like lemon (like me!) a little greater lemon juice wouldn’t harm.

Leftover grilled chicken is something i like to have within the refrigerator to throw on pinnacle of a salad or devour in tacos. I most effective made 4 portions of hen to make taking pix a bit less complicated, but this recipe makes 8 servings, and i endorse making all of it and enjoying the leftover chicken.

VERY GREEK GRILLED CHICKEN

INGREDIENTS:

  • 8 boneless, skinless chicken breasts

MARINADE INGREDIENTS:

  • 1/2 cup extra virgin olive oil
  • 1/3 cup fresh-squeezed lemon juice
  • 1 tsp. (or more) fresh lemon zest or 1/4 tsp. dried lemon zest (or use a little more lemon juice if you don’t have lemon zest)
  • 1 tsp. Greek Seasoning
  • 1 tsp. poultry seasoning
  • 1 tsp. dried oregano
  • black pepper to taste

INSTRUCTIONS:

  1. In case you’re no longer that skilled grilling fowl, you might need to examine five easy Steps for Juicy Grilled chook Breasts earlier than you make this.
  2. Trim all seen fats and membranes from chook breasts.
  3. I like to make small crosswise slits approximately half of inch apart down the length of every chook breast to help the marinade penetrate the beef.
  4. Placed chicken in single layer in Ziploc bag.
  5. Combine olive oil, clean-squeezed lemon juice, lemon zest, Greek Seasoning, rooster Seasoning, Dried Greek Oregano, and black pepper to make the marinade  and pour over chicken.
  6. Marinate fowl in refrigerator 6-eight hours or all day if desired. (if you don’t have at least 6 hours to marinate I suggest increasing the lemon juice a bit.)
  7. When you’re prepared to cook, sell off fowl and marinade into a colander placed in the sink and permit it drain and are available to room temperature when you have time.
  8. To cook, spray the grill with non-stick spray or oil; then preheat to medium-high (you could only preserve your hand there a few seconds at that warmness.)
  9. Positioned bird on grill top aspect down on the diagonal to grill grates and cook approximately four minutes (or till you see grill marks whilst you lift up the brink.)
  10. Rotate chook pieces in order that they’re happening the diagonal the opposite way and cook dinner about four mins greater (until you see criss-cross grill marks.)
  11. Turn bird over and cook approximately four-eight minutes on the opposite facet, until chicken feels company but now not hard to touch while you press on it with your fingers.  actual cooking time will vary relying on fowl temperature and how warm your grill is.
  12. You could take a look at the doneness with an immediately-read Meat Thermometer when you have one. Grilled chook must have an inner temperature of 165F/75C to be safe.
  13. Even in case you’re handiest cooking for a few human beings I recommend making the whole recipe. The leftover chook is super to split on pinnacle of a salad, in Greek tacos, or blended into a few stir-fried veggies for a fast lunch.

Tuesday, June 18, 2019

CHICKEN AND DUMPLINGS CASSEROLE

This casserole was knee-slipping, tongue-wagging, sing hallelujah appropriate! i have been singing its’ praises considering the fact that I made it. i love meals like this! Casseroles now and again get a terrible rap. They aren’t the prettiest stuff you ever did make however they sure do flavor accurate, huh? this is the meals of my adolescence proper right here.

CHICKEN AND DUMPLINGS CASSEROLE

Those recipes are not pretentious. I name this sincere meals. it is the ordinary food that we take a seat down and consume with our households or take to potlucks. The e book is broken down into the exclusive meal kinds (birthday celebration Bites, Weeknight Bites, excursion Bites, and many others.) And, I’ll let you know something else I didn’t realise I favored till I started out cooking from his e-book, every recipe has it’s very own devoted web page.

Now, I realize this might not appear to be a lot however it’s a big deal whilst you begin cooking and also you need to refer back to the recipe. you might have your hand blanketed in flour and in case you gotta turn the page to continue analyzing, well, permit’s just say that can be a pain. And a few precise phrases is probably uttered in frustration. You’ve been there, proper?

CHICKEN AND DUMPLINGS CASSEROLE

INGREDIENTS:

  • 1/2 cup butter 1 stick
  • 1 cup small onion chopped
  • 2 ribs celery chopped
  • 3 cups cooked shredded chicken
  • 1 cup Self-Rising Flour
  • 1 cup milk 2% or higher
  • 2 cups chicken brothA
  • 1 10.75 oz can cream of chicken soup undiluted
  • salt and pepper to taste

INSTRUCTIONS:

  1. Preheat oven to 350F degrees.
  2. Spray a 9 x thirteen baking dish with nonstick cooking spray.
  3. In a small skillet over medium heat, melt the butter and add chopped onion and celery.
  4. Cook for about 8-10 mins (until vegetables are gentle).
  5. I seasoned my veggies with only a little little bit of salt and pepper and i just let the butter soften because the veggies cooked.
  6. Pour the butter and veggie combination into your prepared baking dish.
  7. Upload the chicken in a layer on pinnacle of the vegetables.
  8. In a small bowl, integrate self-rising flour with milk.
  9. Pour this mixture over fowl (do not stir aggregate).
  10. In every other small bowl combine the hen broth with the cream of hen soup.
  11. Season this with a chunk of salt & pepper.
  12. Pour this aggregate over the chicken.
  13. Do now not blend the layers.
  14. Then bake for approximately 40-forty five mins or until the casserole is set.

SPICY GROUND BEEF AND BUTTERNUT SQUASH

Need to listen the most thrilling factor that took place to me this weekend? finding pre-reduce organic butternut squash even as doing my grocery buying. It changed into so interesting, that I instagrammed it.

Spicy Ground Beef and Butternut Squash

Um. whilst I contemplate my daily life choices, you ought to ponder making this spicy ground beef and Butternut Squash dish. It’s an clean-to-make weeknight dish that’s best for this season. It’s form of like a “dry chili” or a “dry curry” – in case you understand what I suggest. in case you don’t know what I mean, then make this and you’ll understand. Promise.

I truly love the flavor and heat that freshly ground black pepper adds to a dish, however in case you’re now not partial to highly spiced food, then just halve the amount of black pepper that the recipe requires. you can additionally miss the Serrano pepper, or simply put off the rib when mincing it. Or simply send your Serrano peppers to me. we love them right here – I always have not less than five Serrano peppers in my fridge. when i am getting low, it’s time to move to the shop.

Spicy Ground Beef and Butternut Squash

INGREDIENTS:

  • 2 tablespoons avocado oil
  • 1 onion, diced
  • 1 Serrano pepper, minced
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon freshly ground black pepper
  • Big pinch freshly grated nutmeg
  • 1 pound ground beef
  • 1 pound peeled cubes of butternut squash (see notes)
  • Small handful of fresh sage, minced

INSTRUCTIONS:

  1. Heat oil in a saute pan over medium warmness.
  2. Add the onion and Serrano pepper and prepare dinner for 6-7 mins, or till the onions begin to brown.
  3. Add garlic, spices and floor red meat and mix well.
  4. Once the red meat starts offevolved to brown, add the butternut squash and blend properly.
  5. Lessen the heat to medium-low, cover with a lid for 10 mins, or till the butternut squash is cooked via.
  6. Remove the lid, add sparkling sage and mix well.
  7. Serve.

Friday, June 14, 2019

MUSHROOM RAVIOLI WITH SPINACH

Mushroom Ravioli with Spinach – this clean meatless pasta dinner requires best 6 components and half-hour!  Mushrooms are sauteed with spinach, garlic, solar-dried tomatoes and blended with ravioli.

My family loves Italian filled pasta blended with a flavorful aggregate of veggies and mushrooms! This recipe has been inspired through my Italian ravioli which additionally features masses of greens.   I used keep-sold ravioli packed with four cheese mix.

MUSHROOM RAVIOLI WITH SPINACH

You can use any type of ravioli to mix with mushrooms: pesto crammed ravioli, cheese ravioli, spinach filled ravioli, and many others.  you can even make your personal ravioli from scratch if you like.  i have 2 home made ravioli recipes on my web site that I especially advocate. strive homemade ravioli with goat cheese and spinach filling and ravioli with spinach and ricotta cheese filling.

MUSHROOM RAVIOLI
  • most effective 6 substances.  This recipe requires spinach, mushrooms, solar-dried tomatoes, olive oil, garlic, and store-bought or selfmade ravioli.  easy and smooth!
  • 30 minutes of your time.  It’s an ideal weeknight recipe that takes simplest 30 minutes in the kitchen!  Your circle of relatives will love the flavors on this pasta dish!
  • Meatless dinner.  Mushroom ravioli does not have any meat, but this dinner will hold you complete and happy.
  • bendy recipe.  This recipe will paintings with any kind of ravioli.  Use home made ravioli or purchase ravioli with any sort of filling in the shop.  Use baby portobellos, cremini mushrooms, shiitake, porcini, button mushrooms, or oyster mushrooms.


MUSHROOM RAVIOLI WITH SPINACH

INGREDIENTS:
  • 10 oz ravioli (cheese ravioli, pesto-filled, etc.)
  • 2 tablespoons olive oil
  • 1/4 cup sun-dried tomatoes , chopped
  • 10 oz mushrooms (cremini, button mushrooms, or baby portobellos)
  • 5 oz spinach , fresh
  • 4 cloves garlic , minced
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • salt and pepper
INSTRUCTIONS:
  1. Cook ravioli until al dente. Drain.
  2. In a big skillet, heat 2 tablespoons olive oil on medium warmness.
  3. Upload chopped sun-dried tomatoes and sliced mushrooms and prepare dinner for two minutes, stirring.
  4. Add fresh spinach, minced garlic, purple pepper flakes.  keep cooking and stirring until the spinach wilts.
  5. To the skillet with sautéed mushrooms and greens add cooked ravioli, 1 tablespoon of olive oil, and stir. Reheat lightly on medium-low heat.
  6. Season with salt and pepper.

Thursday, June 13, 2019

CROCK POT APRICOT CHICKEN RECIPE

Crock Pot Apricot bird Recipe is nice and savory for a meal that your circle of relatives will genuinely love. The apricot preserves combine with the soy sauce and ginger for flavorful chicken you received’t be able to face up to.

Crock Pot Apricot fowl Recipe

Now not handiest is that this meal so simple to put together but the effects are scrumptious. The bird simply falls apart it's so tender and the taste can’t be beat.

CROCK POT APRICOT CHICKEN RECIPE

This smooth recipe jogs my memory a bit of candy and bitter fowl however with a barely exclusive flavor. The apricot preserves in reality take this recipe up a notch and integrate flawlessly with the dijon mustard and soy sauce. Yum!

It's miles such a relief to return home and feature this excellent meal anticipating our family to revel in. we all just love this dish and it is able to’t get any simpler!

CROCK POT APRICOT CHICKEN RECIPE

INGREDIENTS:

  • 12 boneless chicken thighs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 onion diced
  • 2 cups apricot preserves
  • 4 tablespoons soy sauce
  • 2 tablespoons dijon mustard
  • 2 teaspoon ground ginger

INSTRUCTIONS:

  1. Vicinity hen thighs within the backside of a gradual cooker. I used 6 quart gradual cooker.
  2. Add onions on top.
  3. Whisk together the apricot preserves, soy sauce, dijon, salt, pepper and the ground ginger.
  4. Pour over the pinnacle.
  5. Cook on low for six-eight hours.
  6. While finished, remove chook and location on a cookie sheet covered with foil.
  7. Spoon the aggregate over the chicken. Broil for five-10 minutes or till the chicken begins to brown.
  8. Serve immediately.

BUTTERNUT SQUASH GNOCCHI WITH WHISKEY CREAM SAUCE

A well worth-while exertions of love, AKA Butternut Squash Gnocchi with Whiskey Cream Sauce.

Human beings are pretty predictable. We usually do things for others, for one in all two reasons, to give or to GET.

Butternut Squash Gnocchi With Whiskey Cream Sauce
BUTTERNUT SQUASH GNOCCHI WITH WHISKEY CREAM SAUCE

It doesn’t simply matter what the action is; giving or getting is usually the underlying motivation.

Regrettably it’s maximum not unusual to give for you to get. if you watch humans intently you may typically examine their intentions. they're after name, merchandising, popularity, favors, cash. Their smiles and efforts are beautiful, but their schedule is only egocentric.

A well worth-while exertions of love, AKA Butternut Squash Gnocchi with Whiskey Cream Sauce.

INGREDIENTS:

  • 1 small butternut squash, about 1 pound
  • 1/2 cup Parmesan cheese
  • 3/4 teaspoon nutmeg, cinnamon, or ginger
  • 1 teaspoon salt
  • Pepper to taste
  • 2 large eggs
  • 2 cups flour
  • 3 tablespoons butter
  • 2 shallots, finely diced
  • 4 cloves garlic, minced
  • 2 cups chicken stock
  • 1 cup bourbon
  • 1/3 cup heavy cream
  • Salt and pepper
  • Fresh thyme leaves for garnish

INSTRUCTIONS:

  1. Preheat the oven to 450 ranges F. cut the squash in 1/2. take away the seeds and lay on an oiled, rimmed baking sheet. Roast the squash till tender, 30-forty mins. Scoop the flesh of the squash out and region it in the food processor. Puree until completely easy.
  2. Blend the pureed squash with parmesan cheese, nutmeg, salt, pepper and eggs. Then add the flour into the combination and work together with the aid of hand. it is going to be very sticky.
  3. Once smooth, flour a piece surface and a large piece of parchment paper. Flour your fingers and take hold of a handful of dough. Roll into an extended rope, about ½-inch huge. cut the rope into ½-inch pieces.
  4. Area every piece in the palm of your floured hand (or at the reducing board) and gently roll with a fork to create ridges. area every piece on the floured parchment paper and repeat with the relaxation of the dough.
  5. Carry a huge pot of salted water to boil. Boil half of the gnocchi, then do away with and repeat. With every batch, boil till all of the gnocchi floats, approximately five minutes.
  6. Meanwhile, warmness another massive skillet over medium warmness. add the butter and a pair of tablespoons flour, whisk till easy. Then add the shallots and garlic. Saute for three mins. Then upload the bourbon and chook stock.
  7. Whisk and lift heat. carry the sauce to a boil. permit the sauce to reduce down to a skinny gravy-like consistency. Then lower the heat to medium-low and add the cream. Salt and pepper to flavor—generally approximately 1 teaspoon of salt.
  8. As soon as the gnocchi are finished cooking, eliminate them with a skimmer and place them without delay into the cream sauce. Stir to coat. Serve the gnocchi heat and garnish with fresh thyme leaves.

Thursday, May 16, 2019

CAJUN LASAGNA

I’ve decided to prepare dinner my scrumptious Cajun Lasagna that’s not only perfect for Sunday dinner, it also makes the perfect leftovers for lunch all through the week!

I cooked up a large batch of my favourite ragu sauce which includes ground turkey and andouille sausage.

Yes, we need two meats to make this massive and awful!

Cajun Lasagna

Next, at the same time as the sauce simmered I made up a cheesy combination of eggs, ricotta cheese, sharp, jack, mozzarella, and parmigiano reggiano cheeses.

Yes, we’re loading this lasagna with five cheeses!

I’ve made lasagna with one cheese before and it’s just no longer the same.

Cajun Lasagna

INGREDIENTS:

  • 1 lb ground turkey
  • 1 lb andouille sausage, fresh, casing removed
  • 1 box lasagna noodles, dried
  • 1 red onion, diced
  • 1 bell pepper, diced
  • 1 stalk celery, diced
  • 1/2 bunch Italian parsley, minced
  • 4 cloves garlic, minced
  • 2 cups chicken broth
  • 1 28oz. can crushed tomatoes
  • 1 6oz. can tomato paste
  • 1 1/2 tablespoons creole seasoning
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon Italian seasonings
  • 1 teaspoon crushed red pepper
  • 1 teaspoon sugar

For the Ricotta/Cheese Mixture:

  • 1 cup parmigiano reggiano cheese, grated
  • 2 cups sharp cheddar cheese, grated
  • 2 cups jack cheese, grated
  • 8 oz. fresh mozzarella cheese, grated
  • 2 cups ricotta cheese
  • 2 eggs, beaten
  • extra virgin olive oil

INSTRUCTIONS:

  1. Pre warmness oven to 375 ranges.
  2. Bring a huge pot of salted water to boil. cook pasta for 6 minutes.
  3. Rinse Pasta with heat water, drain, coat with oil and set apart.
  4. Mix seasonings, reserve 1 tablespoon for ricotta/cheese combination, and divide ultimate seasons in half of, set apart.
  5. In a large soup pot heated over medium warmth add 2 tablespoon of olive oil, upload onion, bell pepper, and celery.
  6. Saute for approximately five mins, add garlic and cook 1 minute greater.
  7. Upload floor turkey and andouille sauce, ruin into small chunks. Season with half of of the seasoning blend and prepare dinner till browned about 15 mins.
  8. Add tomato paste and blend properly, cook dinner for 5 more minutes.
  9. Add beaten tomatoes and fowl broth, season with remaining seasoning combination and mix nicely.
  10. Decrease heat to medium-low add parsley and cook uncovered for 20 mins, stirring on occasion.

To bring together Ricotta/Cheese mixture:

  1. Mix Sharp, Jack, and Mozzarella cheese, set apart.
  2. Mix eggs, ricotta, parmigiano reggiano, 1 cup sharp, jack, and mozzarella cheese combination with last seasoning blend and set facet.

To collect Lasagna:

  1. In a massive greased 13X9 inch casserole dish, area about 1 cup of pasta sauce on the lowest.
  2. Pinnacle with lasagna noodles, barely overlapping noodles.
  3. Pinnacle with greater pasta sauce, pinnacle with about 6 heaping tablespoons of ricotta/cheese combination.
  4. Top with a handful of closing grated cheeses and repeat with any other layer of lasagna noodles, meat aggregate/ricotta cheese combination/grated cheese.
  5. For the final layer top with noodles, pasta sauce and remaining grated cheeses.
  6. Cowl casserole with greased foil and bake at 375 degrees for half-hour.
  7. Put off foil and prepare dinner 20 mins greater.
  8. Put off from oven, allow to cool 10 mins. Serve with garlic bread.

Thursday, May 9, 2019

ONE PAN RANCH PORK CHOPS AND VEGGIES

The very best five-aspect meal EVER! And sure, you simply need one pan with five min prep. It’s short, smooth and effortless!

Yes. It’s the other chicken. rattling scrumptious is taking a non permanent ruin from all the hen recipes and bringing out the pork goodness made on a unmarried sheet pan.

ONE PAN RANCH PORK CHOPS AND VEGGIES

And not most effective does this come together on a single pan with your desired vegetables but you handiest need five substances! the principle element right here is of path, the Ranch Seasoning and Salad Dressing mix. If this product isn't always available for your united states, there are many DIY recipes to be had on-line.

But for the ones of you who've access to this, i would inventory up in this seasoning mix because you can certainly put this on something and the entirety.

ONE PAN RANCH PORK CHOPS AND VEGGIES

Now all you need to do here is sprinkle on that Ranch seasoning onto your pork chops, toss on your vegetables, and pa it inside the oven. this is it. truely. It’s simply five ingredients, five min prep and one pan. finished.

INGREDIENTS:

  • 4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
  • 16 ounces baby red potatoes, halved
  • 16 ounces green beans, trimmed
  • 2 tablespoons olive oil
  • 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS:

  1. Preheat oven to four hundred stages F. gently oil a baking sheet or coat with nonstick spray.
  2. Place red meat chops, potatoes and inexperienced beans in a unmarried layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to flavor.
  3. Location into oven and roast till the red meat is completely cooked thru, achieving an inner temperature of a hundred and forty stages F, approximately 20-22 minutes.* Then broil for two-3 mins, or until caramelized and barely charred.
  4. Serve immediately, garnished with parsley, if desired.

HONEY GARLIC CHICKEN STIR FRY

This honey garlic chook stir fry recipe is complete of hen, broccoli and carrots, all lined inside the easiest sweet and savory sauce. a more fit dinner option that the whole circle of relatives will love!

Honey Garlic Chicken Stir Fry

So it seems like stir fries have form of end up my aspect. It wasn’t something I got down to do, but my stir fry recipes have a tendency to be some of the most popular recipes on my website online!

Nowadays I’ve were given a honey garlic chickenversion that’s quick, healthful and highly easy to make! i like that you can personalize the meat and vegetables exactly for your liking, and the honey garlic fowl sauce only has four elements, how will you cross wrong with that?

Honey Garlic Chicken Stir Fry

HOW DO YOU ARE MAKING BIRD STIR FRY?
To make chook stir fry, you’ll need boneless skinless chicken breasts cut into cubes, broccoli, carrots, soy sauce, honey and garlic.

Cook dinner the greens in a warm pan, then remove the vegetables and upload diced chicken breast and minced garlic. when the chook is cooked through, upload the vegetables lower back into the pan.

INGREDIENTS:
  • 1 tablespoon + 1 teaspoon vegetable oil divided use
  • 1 cup thinly sliced peeled carrots
  • 2 cups broccoli florets
  • 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
  • 4 cloves garlic minced
  • 1/4 cup low sodium chicken broth or water
  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 2 teaspoons cornstarch
  • salt and pepper to taste
INSTRUCTIONS:
  1. Heat 1 teaspoon of oil in a huge pan over medium heat. 
  2. Add the broccoli and carrots and cook for approximately four minutes or till vegetables are tender.
  3. Eliminate the greens from the pan; area them on a plate and cowl.
  4. Wipe the pan smooth with a paper towel and turn the heat to high. 
  5. Upload the remaining tablespoon of oil.
  6. Season the chicken pieces with salt and pepper and add them to the pan in a unmarried layer - you may need to do this step in batches. cook for three-4 minutes on every side till golden brown and cooked thru.
  7. Upload the garlic to the pan and cook dinner for 30 seconds.
  8. Add the vegetables lower back to the pan and prepare dinner for 2 greater mins or until the greens are warmed through.
  9. In a bowl whisk collectively the hen broth, honey and soy sauce. 
  10. In a small bowl blend the cornstarch with a tablespoon of cold water.
  11. Pour the soy sauce mixture over the hen and veggies; cook for 30 seconds. 
  12. Add the cornstarch and produce to a boil; cook dinner for 1 extra minute or until sauce has just commenced to thicken.
  13. Serve right away, with rice if preferred.