INSTANT POT CAJUN CHICKEN AND RICE

INSTANT POT CAJUN CHICKEN AND RICE

PREP TIME 10 mins
COOK TIME 20 mins
TOTAL TIME 30 mins
Author: Leelalicious
Yield: 4-5 servings

INGREDIENTS

• 1 lb. chicken breast
• 1 tablespoon Cajun seasoning, divided
• 1 tablespoon oil (olive or avocado)
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1.5 cups rice, rinsed (I used parboiled)*
• 1 bell pepper, cut into large chunks
• 2 cups chicken or vegetable broth

INSTRUCTIONS

1. Cut the chicken breasts in half lengthwise to make then thinner. Season well from both sides with Cajun seasoning (about 2 teaspoons).
2. Heat the Instant Pot by pressing the ‘Sauté’ button. Once display shows ‘HOT’ add the oil and sauté the onion and garlic until lightly browned. Turn off Instant Pot by pressing ‘Cancel’.
3. Stir tomato paste into the pot. Then add rinsed rice, bell peppers, and 1 teaspoon Cajun seasoning (or more to taste and more heat). Stir until well combined.
4. Pour the broth over the rice mixture and carefully arrange the chicken breast halves over top.
5. Close the lid and turn the valve to ‘Sealing’. Cook on ‘Manual’ high pressure for 10 minutes.
6. Let the pressure release naturally (NPR) for 10 minutes, then release remaining pressure by turning the valve to ‘Venting’.
7. Once the pin drops, carefully open the lid. Shred the chicken with two forks, then stir to combine the Cajun chicken with the rice. You can adjust the seasoning to taste at this point.
8. Serve with chopped cilantro.

source:http://leelalicious.com

LEMON RICE PILAF

LEMON RICE PILAF

PREP TIME 10 mins
COOK TIME 20 mins
TOTAL TIME 30 mins
Author: Nagi | RecipeTin Eats
Recipe type: Sides
Serves: 5-6

INGREDIENTS

• 1½ tbsp extra virgin oil (or butter)
• 1 garlic clove, minced
• ½ onion, finely chopped (white, brown, yellow)
• 1½ cups white rice, long grain (uncooked) (Note 1)
• 1¼ cups chicken broth
• 1 cup water
• 1 large lemon (1 tsp zest + 3 - 4 tbsp lemon juice)
• 3 tbsp finely chopped parsley
• 3 tbsp finely chopped dill (or sub with parsley, oregano, basil chives, mint)
• Salt and pepper

INSTRUCTIONS

1. Heat oil over medium heat in large saucepan or small pot.
2. Add garlic and onion. Cook for 5 minutes or until translucent and sweet.
3. Add rice and stir until rice turns mostly translucent.
4. Add broth and water. Place lid on, bring to simmer then turn heat down to low.
5. Cook for 12 minutes or until water is evaporated.
6. Remove from from stove and rest for 10 minutes (keep the lid on).
7. Remove lid. stir through lemon zest, lemon juice, herbs and salt and pepper to taste.
8. Lovey served warm or at room temperature.

NOTES
1. Long grain is the best for this but it will also work with medium and short grain rice. It will also work with basmati and jasmine rice. Do not use risotto or paella rice. With brown rice, top up water and cook for longer per packet directions.
2. Nutrition per serving, assuming 6 servings (3/4 cup packed per serving).

source:http://www.recipetineats.com

Grilled Honey Mustard Chicken Skewers

Grilled Honey Mustard Chicken Skewers

prep 10 mins
cook 15 mins
inactive 1 hour
total 1 hour, 25 mins
author natasha
yield 2-4
courses bbq
cuisine american

Ingredients

• 2 large chicken breasts
• 1/2 cup yellow mustard
• 3 tablespoons liquid honey
• 1 clove garlic, minced
• Salt & pepper, to taste

Instructions

1. If you're using wooden skewers, it's a good idea to soak them for at least half an hour to help prevent splintering and burning.
2. Cut the chicken into fairly small pieces and trim off any fat/gristle. Place it in a medium-to-large bowl.
3. Add the mustard, honey, garlic, and salt & pepper to a bowl (or just stir it right into the measuring cup you used to measure the mustard in). Stir until smooth. Pour it over the chicken, and give the chicken a stir so it's coated.
4. Refrigerate the chicken for at least an hour, preferably 2+ hours. If marinating overnight, cover it with plastic wrap.
5. Once your chicken is done marinating, oil your BBQ/grill's grate and pre-heat it to high. Thread the chicken onto skewers (I had 5 skewers). Pour any extra marinade over them.
6. Reduce heat to medium-high. Cook the chicken for about 15 minutes total time (or until it's cooked through), turning every few minutes. We used our gas BBQ, cooking the chicken with the lid down.
7. Notes
8. As with any BBQ/grill/grill pan, use your best judgment on what heat/how long to cook these for. My instructions should be taken as a guideline only.

source:https://www.saltandlavender.com

Guilt-Free Garlic Parmesan Zucchini Noodles Pasta Recipe

Guilt-Free Garlic Parmesan Zucchini Noodles Pasta Recipe

PREP 8 mins
COOK 12 mins
TOTAL 20mins
Makes 4 Servings

YOU WILL NEED

• 4 medium zucchini (about 2 pounds)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic (3 to 4 cloves)
• 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
• 2 medium tomatoes, chopped, see note (about 12 ounces)
• 1/2 cup shredded parmesan cheese, plus more for serving
• 1 cup basil leaves, torn into pieces
• 1 teaspoon cornstarch
• 2 teaspoons cold water
• Salt, to taste

DIRECTIONS
PREPARE NOODLES

1. Trim and spiralize the zucchini (see notes below for how to do this without a spiralizer). Cut extra long noodles so that they are about the length of spaghetti.
2. Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
3. Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute.
4. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.

TO FINISH

1. Bring the liquid to a simmer. Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking, until the liquid thickens to a sauce; about 1 minute. Taste the sauce and season with salt.
2. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.

source:http://www.inspiredtaste.net/

Baked Broccoli Cheese Balls

Baked Broccoli Cheese Balls

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings: 3
Calories: 374 kcal
Author: Nagi

Ingredients

• 2 cups (packed) roughly chopped soft cooked broccoli (well drained) (~400g/13 oz raw broccoli) (Note 1)
• 1 cup panko breadcrumbs
• 2 eggs
• ¾ cup shredded cheese (Cheddar, Colby or Tasty cheese are my usual)
• 2 shallots / scallions , finely sliced
• 2 cloves garlic , minced
• ¼ tsp salt
• Black pepper
• Olive oil spray
• Garlic Lemon Yoghurt Sauce:
• 2/3 cup plain yoghurt
• Zest of 1/2 lemon
• 1 tbsp lemon juice
• ½ garlic clove , minced
• 2 tsp extra virgin olive oil (adjust to taste, depends on fat % of yoghurt used)
• Salt and pepper, to taste

Instructions

1. Preheat oven to 200C/390F (all oven types).
2. Line tray with baking / parchment paper. (Note 2)
3. Place all ingredients (except oil spray) in a bowl. Mix well to combine, mashing up the broccoli as you go (like when you are cooking mince).
4. Scoop up a heaped tablespoon, then press in firmly. Flick out into your hand then form into a ball. Place on tray. Repeat with remaining mixture - should make 15 - 18 balls.
5. Spray with oil then bake for 25 minutes, or until the surface is slightly crisp and golden.
6. Serve with Lemon Yoghurt Sauce – it also goes great with ketchup!
7. Sauce: Mix ingredients together then set aside for at least 20 minutes to allow the flavours to meld.

Recipe Notes
1. This can be made with fresh or frozen broccoli. If using fresh, you'll need 1 giant head or 2 medium heads. Ensure the broccoli is cooked until soft so it is easier to “mash” and mould into meatball shapes.
Chopping and cooking fresh broccoli: Cut the florets off the broccoli then break up into medium pieces. Cut the thinner stem into about 2.5cm / 1 inch pieces. If you want to use the thick main stem, peel the outer skin (which is tough) then cut into 2.5 cm / 1” x 1cm / 2/5” batons. Boil water in a large saucepan (or do this step in a steamer). Plonk the stems in first, cook for 2 minutes. Then add the florets and cook for 3 minutes, or until soft. Drain well.
2. Storing: Cool then place in an airtight container. For a quick reheat, use the microwave, or otherwise reheat in the oven. These also freeze well once cooked. Can be made ahead, form balls, then refrigerate (not freeze), then bake later.
3. Pictured in the photo in post with: Lemon Rice Pilaf and quick sautéed kale (tear off a few handfuls of kale, rip leaves off the tough centre stem, tear into bite size pieces. Saute in a bit of oil with a handful of pre shredded carrots (I always have Just Veg from Woolies on hand), season with S&P and finish with a sprinkle of crushed almonds.
4. GLUTEN FREE OPTION: Sub breadcrumbs with 3/4 cup almond meal.
5. Nutrition is for 1/3 of the recipe which is a meal size serving (for an adult). Gluten free option: increases to 387 calories, carbs decreases to 17g.

source:http://www.recipetineats.com

SHEET PAN BLUEBERRY-BALSAMIC SALMON

SHEET PAN BLUEBERRY-BALSAMIC SALMON

Ingredients

• 1 cup fresh blueberries, divided
• 2 tablespoons balsamic vinegar
• 2 tablespoon honey
• 1/4 cup fresh lemon juice, divided
• 2 (6-ounce) salmon fillets, skin on
• 1 pound baby yellow potatoes, cut into 1/2-inch-thick rounds
• 3/4 pound green beans, ends trimmed
• 1/2 head cauliflower, florets trimmed into pieces
• 2-1/2 tablespoons olive oil, divided
• 1/2 tablespoon fresh thyme leaves
• 1/2 teaspoon salt, plus extra to season the salmon
• 1/4 teaspoon ground black pepper, plus extra to season the salmon
• Aluminum foil
• 2 lemon slices

Instructions

1. Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
2. Add the potatoes, green beans, and cauliflower to a large bowl and add 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat.
3. Transfer to the baking sheet and spread out in a single layer. Cook for about 20 minutes, tossing once or twice. Remove from the oven and set aside.
4. As the vegetables are cooking, add 1/2 cup of the blueberries to a saucepan along with the balsamic vinegar, honey, and remaining 2 tablespoons of lemon juice. Cook on medium-high heat (stir a bit to help dissolve the honey) for about 10 minutes or until the blueberries burst and the mixture thickens slightly. Remove from the heat. Divide the mixture in two.
5. Pat the salmon fillets dry and drizzle with 1/2 tablespoon of olive oil. Season with a bit of salt and black pepper.
6. Brush half the blueberry glaze over the fillets and place on the baking sheet, skin side down, with the vegetables surrounding them.
7. Sprinkle the thyme leaves over the vegetables and salmon. Place one lemon slice on each piece of salmon. Add the remaining blueberries scattered with the vegetables.
8. Cook for 10-12 minutes, or until the salmon is cooked through.
9. Remove and use the remaining glaze to brush over the salmon.
10. Serve warm.

source:http://www.azgrabaplate.com

Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels Sprouts

YIELD: SERVES 2 TO 4
TOTAL TIME: ABOUT 35 MINUTES
PREP TIME: 5 MINUTES
COOK TIME: ABOUT 30 MINUTES, DIVIDED

INGREDIENTS:

• about 1 1/4 pounds brussels sprouts, trimmed and halved lengthwise
• 2 tablespoons olive oil
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper, or to taste
• about 1/4 cup balsamic reduction or glaze (I used Trader Joe’s or make your own balsamic reduction)
• 1 tablespoon light brown sugar, packed
• parmesan cheese, optional for garnishing
• toasted pistachios, optional for garnishing

DIRECTIONS:

1. Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup.
2. Add the brussels sprouts to the baking sheet, evenly drizzle with olive oil, season with salt and pepper, and toss with your hands to evenly coat. Arrange the sprouts with the cut-side (flat side) down and bake for about 18 minutes, or until the tops of some of the sprouts are turning light brown.
3. Remove baking sheet from oven, flip sprouts over with a tongs, and evenly drizzle with balsamic and evenly sprinkle with brown sugar. You only need to put a tiny pinch of sugar on the top of each sprout. It helps with caramelization and takes the edge off the intensity of the balsamic and doesn’t make them taste sweet, but if you’re adverse to adding sugar, it can be omitted.
4. Return baking sheet to oven and bake for about 10 to 15 minutes, or until sprouts are as caramelized and browned as desired. Baking times will vary based on the size of the sprouts used, personal preference for doneness, oven and climate variances, etc. Keep a close eye on them in the last 10 minutes of baking because they can go from underdone to overdone and burnt in just a couple minutes. Optionally garnish with cheese or pistachios before serving. Brussels sprouts are best warm and fresh.

source:https://www.averiecooks.com

Seared Scallops in a Cajun Mustard Cream Sauce

Seared Scallops in a Cajun Mustard Cream Sauce

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

ingredients

• 1 pound sea scallops (about 1 inch thick)
• 2 teaspoons cajun seasoning
• 1/2 tablespoon butter
• 1/2 tablespoon oil
• 1 clove garlic, chopped
• 1/2 cup heavy/whipping cream
• 1 tablespoon dijon mustard
• 2 teaspoons cajun mustard (or grainy mustard)
• 1 tablespoon lemon juice
• salt and pepper to taste
• 1 tablespoon parsley, chopped

directions

1. Pat the scallops dry and press on the cajun seasoning.
2. Met the butter into the oil in a pan over medium-high heat, add the scallops and sear until lightly golden brown, about 1-2 minutes per side, before setting aside.
3. Add the garlic and cook until fragrant, about a minute.
4. Add the heavy cream, mustards and lemon juice, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 2-3 minutes.
5. Season the sauce with salt and pepper to taste and serve the scallops in the sauce garnished with the chopped parsley.

source:http://www.closetcooking.com

One Pan Roasted Garlic Potatoes, Asparagus, and Sausage

One Pan Roasted Garlic Potatoes, Asparagus, and Sausage

Prep Time 10 mins
Cook Time 35 mins
Total Time 40 mins
Course: Dinner
Cuisine: American
Servings: 4 people
Calories: 424 kcal

Ingredients

• 1 pound baby red potatoes
• 8 ounces (1/2 of a 16-ounce bag) petite baby carrots
• 1 teaspoon of EACH dried basil, dried thyme, dried oregano, and paprika
• 1/2 teaspoon onion powder
• Salt and cracked pepper
• 1/4 cup olive oil separated
• 8 ounces (2 cups) asparagus
• 1/2 large yellow onion
• 1 package (13 ounces) skinless smoked sausage (we use turkey sausage)
• 1 tablespoon minced garlic
• 1/3 cup freshly grated Parmesan
• Optional: fresh parsley

Instructions

1. Preheat the oven to 400 degrees F. Line a very large sheet pan with parchment paper or foil for easier clean-up (optional).
2. Halve the baby red potatoes (or cube if they are larger). In a small bowl, mix together all of the seasonings: the dried basil, thyme, oregano, paprika, onion powder, and salt + pepper (I use a heaping 1/4 teaspoon of salt and pepper). Mix together.
3. Place the halved red potatoes and baby carrots on the sheet pan. Pour 2 tablespoons olive oil and half of the seasoning mix on top. Toss to combine and place in the oven for 20 minutes.
4. Meanwhile, prepare the asparagus by trimming the ends and cutting into 2 inch pieces. Thinly slice the yellow onion. Coin the sausage.
5. Remove the potatoes and carrots from the oven and using a spatula push them to one side of the pan. On the other side add in the chopped asparagus, sliced onion, sausage, and minced garlic. Add the remaining 2 tablespoons olive oil and remaining seasoning mix. Toss to combine and then toss those ingredients with the potatoes and carrots.
6. Bake for another 10-15 minutes or until veggies are roasted to your desired preference. Top the dish with freshly grated parmesan and fresh parsley as desired.
7. Enjoy immediately.

source:https://www.chelseasmessyapron.com

Loaded Mashed Potato Casserole

Loaded Mashed Potato Casserole

Ingredients

• 4 pounds russet potatoes, peeled and cut into quarters
• ½ cup sour cream
• ¼ cup butter
• ¼ cup milk
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon chicken bouillon powder
• ½ teaspoon garlic salt
• ½ teaspoon garlic powder
• ¼ cup grated Parmesan cheese
• 1½ cups grated cheddar cheese
• 12 slices of cook bacon, crumbled and divided in half
• ¼ cup green onions sliced

Instructions

1. In a large pot, boil potatoes in salted water until fork tender. Drain well and return the potatoes to the pot. Mash the potatoes with a potato masher.
2. Preheat oven to 350 degrees F.
3. Add sour cream, butter, milk, salt, pepper, bouillon, garlic salt and garlic powder to the pot of potatoes. Mix well.
4. Stir in Parmesan cheese, 1 cup cheddar cheese, and half of the bacon.
5. Pour potatoes into a 9x13 baking dish.
6. Place in oven at 350 degrees F for 25 minutes.
7. Remove from oven and top with the remaining cheddar cheese, and bacon. Bake an additional 5 minutes.
8. Remove from oven and sprinkle with green onions and serve.

source:https://www.chef-in-training.com

JAMBALAYA

JAMBALAYA

YIELD: ABOUT 6-8 SERVINGS
TOTAL TIME: 55 MINS
PREP TIME: 15 MINS
COOK TIME: 40 MINS

INGREDIENTS:

• 3 tablespoons olive oil, divided
• 2 ribs celery, chopped
• 1 white onion, diced
• 1 small red bell pepper, cored and diced
• 1 small yellow bell pepper, cored and diced
• 1 small green bell pepper, cored and diced
• 1-2 jalapeno peppers, seeded and finely chopped (*more/less to taste, see note below)
• 4 cloves garlic, minced
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 pound andouille sausage, thinly sliced into rounds
• 3 cups chicken stock
• 1 (14 ounces) can crushed tomatoes
• 1 1/2 cups uncooked short grain white rice (you can use brown if you prefer, but you’ll need to cook it separately if you do, otherwise it takes significantly longer to cook than white rice)!
• 2 tablespoons Cajun seasoning (**more/less to taste, see note below)
• 1 bay leaf
• 1 teaspoons thyme, crushed
• 1/4 teaspoon cayenne pepper
• 1 pound raw shrimp, peeled and deveined
• (optional) 1 cup thinly-sliced okra
• salt and pepper
• (optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce)

DIRECTIONS:

1. Heat 2 tablespoons olive oil in a stock pot (or a very large/deep saute pan) over medium-high heat. Add celery, onion, bell peppers, jalapeno and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining 1 tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.
2. Add the chicken stock, tomatoes, rice, Cajun seasoning, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don’t forget to stir, or the rice may burn on the bottom of the pan.)
3. Once the rice is tender, add in the shrimp and okra and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun seasoning if needed. Remove from heat.
4. Serve warm with optional garnishes if desired.  Or refrigerate and store in a sealed container for up to 3 days.

source:https://www.gimmesomeoven.com

Crock Pot Balsamic Chicken

Crock Pot Balsamic Chicken

Course Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6 Servings
Calories 193.1 kcal
Author Katerina | Diethood

Ingredients

• 1 tablespoon STAR Original Olive Oil
• 3 garlic cloves minced
• 2 pounds skinless , boneless chicken breasts
• salt and fresh ground pepper , to taste
• 1/3- cup STAR Balsamic Vinegar of Modena Gold Edition
• 1 large yellow onion , sliced
• 1 red bell pepper , thinly sliced
• 1 green bell pepper , thinly sliced
• 1 teaspoon Italian Seasoning

Instructions

1. Grease the sides and bottom of the crock pot with olive oil; sprinkle minced garlic over it.
2. Season chicken breasts with salt and pepper.
3. Add chicken to the crock pot and arrange it in one single layer.
4. Pour vinegar over chicken.
5. Top with sliced vegetables and Italian Seasoning.
6. Cover and cook on HIGH for 3 to 4 hours, or on LOW for 5 to 6 hours.
7. Remove cover and transfer chicken breasts to a cutting board; using two forks, shred the chicken.*
8. Stir the shredded chicken back into the crock pot.
9. Taste for seasonings and adjust accordingly.
10. Serve.

source:https://diethood.com

BEST SHRIMP PAD THAI RECIPE

BEST SHRIMP PAD THAI RECIPE

PREP TIME 10 mins
COOK TIME 10 mins
TOTAL TIME 20 mins
Author: LeelaLicious
Recipe type: Dinner
Cuisine: Thai
Yield: 2

INGREDIENTS

• 100 g (3.5 oz) Pad Thai rice noodles (flat rice stick noodles 3-5 mm wide)
• 2 tablespoons fish sauce
• 2 tablespoons tamarind puree
• 2 tablespoons palm sugar (or brown sugar)
• 1 tablespoon oyster sauce
• ¼ teaspoon ground chili powder
• 3 tablespoons cooking oil
• 2 garlic cloves, minced
• 1 tablespoon chopped shallot
• 100 g (3.5 oz) peeled, deveined large shrimp (or sliced chicken)
• 60 g (2.1 oz) firm tofu, cut into thin sticks
• 2 eggs
• 1 cup (60 g / 2.1 oz) bean sprouts
• 2 tablespoons garlic chives cut into 1-inch pieces
• Condiments: finely chopped peanuts, lime, ground chili, sugar

INSTRUCTIONS

1. Soak the rice stick noodles for at least ½ hour in hot tap water (or according to directions).
2. In a small bowl stir together fish sauce, tamarind puree, palm sugar, oyster sauce and chili to make the Pad Thai sauce.
3. Heat the oil in a wok or large frying pan on medium heat. Add the garlic and shallot and fry until fragrant. Add the shrimp and tofu and stir fry until the shrimp are cooked. Push to the cool edge of the wok/pan or remove.
4. Crack the eggs into the pan, let set for a moment before stir frying until they look scrambled. Push the eggs to the cool edge as well, or remove from pan.
5. Add the drained rice noodles to the pan and pour the prepared Pad Thai sauce over top. Cook for a few minutes and toss gently until the noodles have softened (I usually try one just to make sure it's not too chewy anymore). Stir in the shrimp mixture and scrambled egg.
6. Toss in the bean sprouts and garlic chives then remove from heat.
7. Serve Pad Thai with chopped peanuts, a key lime half, ground chili, sugar, extra bean sprouts and garlic chive ends.

source:http://leelalicious.com

The BEST Easy Coconut Curry Crock Pot Chicken Family Dinner Recipe

The BEST Easy Coconut Curry Crock Pot Chicken Family Dinner Recipe

Course Main Dish
Cuisine Crock Pot, Indian, Thai and Asian
Prep Time 15 minutes
Cook Time 4 hours
Servings 5 people

INGREDIENTS

• 2 lbs. Chicken Thighs Boneless, Skinless (can use chicken breasts, but we prefer the flavor and texture of thighs!)
• 1 1/2 Cups Carrots Chopped or Diced - your preference (apx. 5 large carrots)
• 1 Medium Yellow or White Onion Finely Chopped
• 2 Inch Piece Fresh Ginger Root Peeled and Grated
• 4 Cloves garlic Minced (apx. a Tablespoon if you are using store bought from a jar)
• 1 Jalapeno Seeded and finely diced/chopped (can substitute 1 tsp crushed red pepper flakes)
• 1 5 oz. Can Tomato Paste
• 1 1/2 teaspoons Salt
• 1 Tablespoon Curry Powder we prefer the yellow for this dish
• 1 Tablespoon Garam Masala Found in the spice aisle at select grocery stores or at any Indian specialty market
• 1 14 oz. Can Coconut Milk Unsweetened
• 2 Tablespoons Water Room Temperature
• 1 1/2 Tablespoons Cornstarch optional if you like a little thicker sauce
• 2 Tablespoons Butter or Olive Oil or a Combination of 1 Tablespoon of each optional - only needed for longer prep version
• 1 Bunch Cilantro - Fresh for garnish optional
• The BEST Coconut Curry Crockpot Chicken Family Dinner Recipe - Yummy Easy Slow Cooker Meal by Dreaming in DIY

INSTRUCTIONS
Optional Prep for Additional Depth of Flavor

1. Cut up the raw chicken into apx. 1 inch/bite sized pieces and add it to the crockpot with the diced carrots. Saute chopped onion in butter or olive oil (or combination) over medium to medium high heat until just brown. Add in the Fresh peeled and grated ginger root and minced garlic and saute for an additional minute or two. Add the garam masala and salt, stirring to incorporate and toast the spices. Stir in the tomato paste, curry powder and finely diced jalapeno. If you want to create an extra smooth texture - puree this mixture in a food processor or blender. Add the mixture into the crockpot with the chicken and carrots and about 1/4 of the can of coconut milk and stir together well. Cover the remaining 3/4 can of coconut milk and refrigerate it during cooking time. Cook on low for 6 hours or on high for 4 hours. 1/2 hour before cooking time is up - create a paste by mixing the cornstarch and water (optional if you like a little thicker sauce). Add the paste to crockpot along with the remaining 3/4 can of coconut milk. Stir together well and let it cook on low thickening up for 20-30 minutes before serving. Serve with chopped fresh cilantro garnish and basmati or jasmine rice.

Quick Prep Method

1. Cut up the raw chicken into apx. 1 inch/bite sized pieces and add it to the crockpot with the diced carrots. In a medium mixing bowl, mix together all of the ingredients except the coconut milk, cornstarch and water, cilantro and butter/olive oil. Mix and blend well until smooth and incorporated. Add the mixture into the crockpot with the chicken and carrots along with 1/4 of the can of coconut milk and stir together well. Cover the remaining 3/4 can of coconut milk and refrigerate during cooking time. Cook on low for 6 hours or on high for 4 hours. 1/2 hour before cooking time is up - create a paste by mixing the cornstarch and water (optional if you like a little thicker sauce). Add the paste to crockpot along with the remaining 3/4 can of coconut milk. Stir together well and let it cook on low thickening up for 20-30 minutes before serving.
2. Serve with Jasmine or Basmati rice and garnish with chopped fresh cilantro. (optional, but oooooh so yummy for those of us who don't think cilantro tastes like soap.)

source:https://dreamingindiy.com

BAKED COCONUT CHICKEN TENDERS RECIPE

BAKED COCONUT CHICKEN TENDERS RECIPE

Preparation 10 mins 
Cook Time 13 mins 
Serves 4

INGREDIENTS

• 2 large eggs
• 2 tsp. garlic powder
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 3/4 cup panko bread crumbs
• 3/4 cup shredded sweetened coconut
• 1 pound chicken tenders (about 8 tenders)
• cooking spray

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Spray a large baking sheet with cooking spray.
2. In a wide shallow dish, add the eggs, garlic powder, salt, and pepper. Whisk until well combined. In a second wide shallow dish, add the panko breadcrumbs and shredded coconut. Stir to combine.
3. Dip the chicken tenders in the egg mixture, coating both sides. Lift the chicken out of the egg and allow the excess to drip off. Place the egg coated chicken into the coconut mixture. Press the coconut mixture into the chicken ensuring that all sides are completely coated. Place the coconut coated chicken on the prepared baking sheet. Discard the excess egg and coconut mixture. Spray the tops of the chicken tenders with cooking spray.
4. Bake on the middle oven rack for 12-14 minutes, until the chicken is cooked through and the coating is crisp and golden brown.

source:http://www.thewholesomedish.com

Perfect Rib Eye Steak

Perfect Rib Eye Steak

Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course: Dinner, Main
Cuisine: American, Western
Servings: 2
Calories: 1120 kcal
Author: Kevin Is Cooking

Ingredients

• 2 In Bone- Rib Eye Steaks See Note1
• Montreal Seasoning CopyCat
• 1 tsp kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp orange zest
• 2 cloves garlic minced
• 2 tsp onion powder
• 1 tsp dill seeds
• Compound Butter
• 1/2 cup softened butter
• 2 cloves crushed garlic
• 2 tbsp chopped parsley
• 1 tbsp chopped chives
• 1 tsp chopped thyme
• pinch of kosher salt

Instructions
For Steaks:

1. In a bowl mix the kosher salt, freshly ground black pepper, onion powder and dill seeds.
2. Using the side of a knife, smash the cloves of garlic to remove the skins and chop fine.
3. Using a citrus zester, remove about half of an orange's peel (See Note 2). Place this in the bowl and mix all ingredients together.
4. Gently massage the seasoning over both sides of each steak and let the meat marinate for at least 20 minutes. In the meantime start up the grill to 450°F for a great sear.
5. Take the seasoned steaks to the hot grill, cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.
6. Top with Herbed Compound Butter and serve.

For Compound Butter:

1. Let butter come to room temperature and place in a bowl
2. Using the side of a knife, smash the cloves of garlic to remove the skins and chop fine.
3. Chop the fresh herbs (See Note 3) and mix in with butter, garlic and salt.
4. With a spatula incorporate all the ingredients and fold onto a sheet of wax paper.
5. Roll the butter mixture into a cylindrical shape working with the wax paper. (See Note 1) Twist the edges and refrigerate until firm.
6. Remove from refrigerator, unroll and slice into pieces to top each steak.
7. Roll up and refrigerate the remaining compound butter.

Recipe Notes
1. Choose a well marbled with fat, 3/4 " thick bone in rib eye steak.
2. The zest from half an average sized orange should be about one tablespoon. Be careful not to get any of the white pith part. We want just the rind's zest and it's essential oil.
3. Fresh cilantro, basil and other herbs can also be used, it's up to your own tastes. Experiment!

source:https://keviniscooking.com

Oven-Fried Chicken with Waffles and White Gravy

Oven-Fried Chicken with Waffles and White Gravy

prep 30 mins
cook 30 mins
total 60 mins
author bakerbynature
yield 2 servings

Ingredients
For the chicken:

• 1 large boneless, skinless, chicken breast, sliced in half lengthwise
• 3 tablespoons mayonnaise
• 1 cup salt and pepper kettle-cooked potato chips, finely crushed

For the waffles:

• 1 large egg white
• 2 tablespoons granulated sugar, divided
• 1 and 1/4 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 3/4 cup plus 2 tablespoons buttermilk

For the white pepper gravy:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 cup plus 2 tablespoons whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons scallions, chopped, optional

Instructions
For the chicken:

1. Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper or a silicon baking mat; set aside.
2. Place the chicken breast on a clean work surface. Rub the chicken breast halves with mayonnaise then generously coat all sides of the chicken with the crushed kettle chips. Don't worry if they don't all stick! Transfer the chicken to the prepared baking sheet and bake for 15-17 minutes, or until the chicken is cooked through and the outer crust is slightly browned. Transfer chicken to a plate and store in the microwave or a warmer drawer until needed.

For the waffles:

1. While the chicken is baking, preheat your waffle iron.
2. In a small bowl, using a hand mixer, beat egg white and one tablespoon of sugar on medium-speed until light and fluffy and soft peaks begin to form, about 1 minute; set aside.
3. In a large bowl whisk together flour, remaining sugar, baking powder, baking soda, and salt. Make a well in the center of the batter and pour in the melted butter and buttermilk. Whisk until mixture is smooth and no lumps remain. Using a spatula, gently fold in the egg whites, stirring just until incorporated.
4. Using a 3/4 cup measuring cup, scoop batter, and pour onto heated waffle iron. Cook until waffle is browned and crispy on the outside, about 5 minutes. Repeat for the second waffle. Once the waffles are done, place them on a plate and store inside the microwave or a warming drawer.

For the white pepper gravy:

1. In a small pan over medium-heat, melt the butter and whisk together with the flour for about 2 minutes. Add in the milk, salt, and pepper. Let simmer until thickened; about 5 minutes. Remove from heat.

Assembly:

1. Place a waffle on a serving plate. Top with chicken, then generously pour gravy on top of chicken and waffle. Repeat for the second waffle dish. Top with chopped scallions, if desired.
2. Serve warm.

source:http://bakerbynature.com

Easy italian stuffed peppers

Easy italian stuffed peppers

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 2 servings
Calories 1100 kcal

Ingredients

• 2 large green bell peppers seeded and halved lengthwise
• 1 pound sweet Italian sausage casings removed
• 5 cloves garlic minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne
• fresh chopped chives for garnish
• finely grated asiago cheese for garnish

For the sauce:

• 1 small onion diced
• 8 ounce can tomato sauce
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon cayenne
• 1 tablespoon olive oil

For the rice:

• 1/2 cup uncooked white rice
• 1 cup water

Instructions

1. Cooking the rice: Combine rice and water in a small saucepot. Bring to a boil over high heat, then reduce to medium-low. Cover with a lid and simmer until the rice is cooked and the liquid is absorbed, about 15 minutes.
2. Making the sauce: Heat olive oil in a pot over medium heat. Add diced onions and cook until they soften, about 5 minutes, and transfer half of them to a bowl. Add in tomato sauce, balsamic vinegar, and cayenne to the pan. Stir until combined, about 1 minute. Pour the sauce into a baking dish.
3. Stuffing the peppers: In a large bowl, combine and mix sausage, garlic, salt, pepper, and cayenne. Stir in reserved onions and cooked rice. Generously stuff the 4 bell pepper halves with this mixture.
4. Baking: Place the bell pepper halves in the baking dish over the sauce. Cover the baking dish with foil. Bake at 375 F for 45 minutes. Remove the foil and continue baking until the meat and peppers are cooked, about 10 minutes. Garnish with chives and asiago cheese.

source:http://www.savorytooth.com/

5-ingredient Turkey Swiss Sliders

5-ingredient Turkey Swiss Sliders

Author Shadi HasanzadeNemati

Ingredients

• 1 pack Hawaiian Rolls
• 3/4 cup whole grain mustard or honey mustard
• 6 slices Swiss cheese
• 9 oz smoked turkey
• 4 tablespoons butter melted

Instructions

1. Preheat the oven to 350 F.
2. Cut the rolls lengthwise so you have two big pieces.
3. Spread 1/4 cup mustard on each side of the rolls. Place the bottom roll in a pan, top with half of the turkey, Swiss cheese and the rest of the turkey. Place the other half of the rolls on top.
4. Mix butter and 1/4 cup remaining mustard. Brush it on the rolls.
5. Bake in the oven for 15 minutes until the cheese is melted.
6. Serve warm.

source:http://www.unicornsinthekitchen.com

Grilled Reuben Burger

Grilled Reuben Burger

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 burgers
Serving Size: 1 burger with bun and toppings.

Ingredients
For the Burger

• 1-1/2 lb 80% lean ground chuck*

For the Dressing:

• 1/2 cup mayonnaise*
• 2 tablespoons ketchup.
• 2 tablespoons sweet pickle relish.
• 2 teaspoons finely diced shallot
• 1/8 teaspoon kosher salt plus more to taste.

For the topping

• 1/2 cup sauerkraut
• 4 1-oz slices Havarti Cheese
• 4 slices Rye bread or 4 hamburger buns

Instructions
Make Thousand Island Dressing:

1. Stir together mayonnaise, ketchup, sweet pickle relish, diced shallot and salt. Store in refrigerator until ready to use.

Make the Burgers

1. Shape ground beef into 4 burgers. Sprinkle with salt and pepper. Cook on grill until you have reached desired doneness.
2. The last few minutes on the grill, place sauerkraut on top of burger. Top with cheese.
3. Serve on toasted hamburger buns or grilled rye bread.

Notes

• CK Mondavi and Family Merlot is medium-bodied with a hint of oak and flavor of cherries and plums. Rich in the mouth ending with a soft fruit filled finish, this wine pairs perfectly with this Grilled Reuben Burger! I always choose Certified Angus Beef brand for the best flavor!

source:http://www.grumpyshoneybunch.com

Mexican Shrimp Bites

Mexican Shrimp Bites

Course Appetizer
Cuisine Mexican
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 18
Calories 66 kcal
Author Dinner at the Zoo

Ingredients

• 18 small to medium sized shrimp
• 1/2 teaspoon chili powder
• 2 teaspoons olive oil
• 3/4 cup guacamole store bought or homemade
• 18 Lay's Classic potato chips
• Optional garnish: chopped cilantro

Instructions

1. Heat the olive oil in a large pan over high heat. Sprinkle the chili powder over the shrimp.
2. Place the shrimp in the pan and cook, stirring occasionally, for 2-3 minutes or until shrimp are pink and opaque,
3. Place 18 potato chips on a platter. Spoon approximately 2 teaspoons of guacamole onto each one and place a shrimp on top of each chip.
4. Serve, garnished with cilantro if desired.

source:https://www.dinneratthezoo.com

Jalapeño Popper Chicken Salad

Jalapeño Popper Chicken Salad

Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hrs
Servings: 8
Author: Nicole

Ingredients

• 2 Lbs. Boneless, Skinless Chicken Breast (pounded to an even thickness)
• Olive Oil
• Salt/Pepper
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Cumin
• 4 Jalapeños (stems/seeds removed, sliced in half lengthwise)
• 4 ounces Cream Cheese (softened)
• 1/2 Cup Mayonnaise (or sub with sour cream)
• 1/2 Cup Chopped Cooked Bacon
• 1/2 Cup Shredded Cheddar Cheese

Instructions

1. Preheat oven to 350°F
2. Place chicken in large baking dish. Coat with olive oil, salt/pepper, garlic powder, onion powder, paprika and cumin. Cover baking dish with foil.
3. Place jalapeños in a separate smaller baking dish. Coat with olive oil, salt and pepper. Cover baking dish with foil.
4. Bake chicken and jalapeños at the same time. Remove jalapeños after 30 minutes. Let cool then chop.
5. Continue to cook chicken until it reaches an internal temp of 165°F (typically 45-60 minutes total, depending on size and thickness) Remove chicken from oven and let cool.
6. Transfer chicken to large bowl and shred with two forks. Add chopped jalapeños, cream cheese, mayonnaise, and bacon. Stir until combined. Salt and pepper to taste then gently stir in shredded cheddar.
7. Serve in wraps, sandwiches, on top of salad, crackers or alone.

source:https://wonkywonderful.com

Spicy Honey Lime Chicken Wings

Spicy Honey Lime Chicken Wings

Prep time 5 mins
Cook time 35 mins
Total time 40 mins
Author: Tiffany
Recipe type: Appetizer / Side Dish / Main Dish
Serves: 3-6

Ingredients

• 2 pounds of chicken wings
• 2-3 tablespoons oil (vegetable, canola, take your pick)
• salt and pepper to taste

sauce

• ½ cup (8 tablespoons) butter
• 1 cup hot sauce (I used Frank's original hot sauce)
• 2 tablespoons cilantro, finely chopped
• 2 teaspoons minced garlic
• zest of 1 lime
• juice of 3 limes
• ¼ cup brown sugar
• 3 tablespoons honey
• salt and pepper to taste
• 2 tablespoons cold water + 1 tablespoon corn starch

Instructions

1. Preheat oven to 400. Line a large baking sheet with nonstick foil. Place two wire racks (like wire cooling racks, the kind you use for cookies etc) on top of the foil.
2. Place chicken wings in a large bowl. Drizzle with the oil and toss to coat. Place in a single layer on the wire racks (on top of baking sheet), sprinkle with salt and pepper, and bake for 30-40 minutes, turning once half way through, til crispy and golden.
3. While chicken wings are baking, prepare the sauce. Combine butter, hot sauce, cilantro, garlic, lime zest and juice, brown sugar, honey, and salt and pepper to a medium sauce pan. Stir over medium heat until butter is melted. Bring to a boil, then reduce to a simmer and allow to cook for 10-15 minutes.
4. In a small bowl whisk together cold water and corn starch. Stir mixture into the sauce until thickened. Remove from heat.
5. When chicken wings are done, toss in the sauce, then serve.

source:http://www.lecremedelacrumb.com

The Ultimate Twice Baked Potatoes

The Ultimate Twice Baked Potatoes

Ingredients

• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/4 to 1/2 cup milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese , divided
• 8 green onions , sliced, divided

Instructions

1. Preheat oven to 350 degrees.
2. Bake potatoes in preheated oven for 1 hour. You can just microwave the potatoes instead because it is way faster and they taste just as good. About three minutes per potato, just check for tenderness. So if you are cooking 4 potatoes in the microwave you will need to cook them for at least 12 minutes. Make sure to poke holes in the potatoes with a fork before microwaving so that they don't explode.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it's shape; save skins. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want. You don't want them too runny). Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes at 350 degrees.

source:http://www.the-girl-who-ate-everything.com

GLUTEN FREE SPICY LOBSTER BITES {RUTH'S CHRIS COPYCAT}

GLUTEN FREE SPICY LOBSTER BITES {RUTH'S CHRIS COPYCAT}

PREP AND OR RISING TIME 1 hour
COOK TIME 35 mins
TOTAL TIME 1 hour 35 mins
Author: Felesha Bell
Recipe type: Easy
Cuisine: American
Serves: 4

INGREDIENTS

• 1.25 lb lobster meat, cut into large chunks (I used 8 lobster tails and cut each tail into 3 sections)
• 1 c. corn starch
• 1 T. blackened spice
• ½ tsp. kosher salt
• vegetable oil, for pan frying

Chili Sauce

• ½ lb. chili peppers (I used the mini sweet and 1 jalapeno)
• ¼ medium onion
• 1 garlic clove
• 1 T. veggie oil
• 3 T. rice vinegar
• 2 T. brown sugar
• 2 T. fish sauce
• ¼ c. mayo
• ¼ tsp. hot sauce
• ½ cayenne pepper
• 1 T. Sriracha
• 2 T. water

Pickled Red Onion & Cucumber Salad

• ½ c. apple cider vinegar
• 1 T. sugar
• 1½ tsp. kosher salt
• 1 red onion, sliced thin
• ½ English cucumber, halved, seeded and sliced
• 1 mini sweet red bell pepper, sliced thin
• Green onions, garnish

INSTRUCTIONS

1. Make the salad - Whisk the apple cider vinegar, sugar and salt until dissolved. Add red onion and cucumber, and bell pepper and allow to marinate on the counter for 1 hour.
2. Make the chili sauce - Place chili peppers, onion and garlic into a food processor and grate really fine.
3. Heat 1 Tablespoon vegetable oil in medium saute pan on medium-high heat for a couple minutes.
4. Add pepper mixture to saute pan and saute until fragrant.
5. Add rice vinegar, brown sugar and fish sauce.
6. Combine and simmer on low for 20 minutes stirring occasionally. Allow to cool.
7. Once pepper mixture has cooled, add mayo, hot sauce, cayenne pepper, Sriracha and water. Mix well. Set aside.
8. Make the lobster - Combine corn starch, blackened spice, and kosher salt. Mix well.
9. Coat lobster pieces with corn starch mixture and set aside.
10. On medium-high heat, heat veggie oil with enough to make a shallow layer in a large saute pan.
11. Fry lobster for 2-3 minutes on each side or until done. You made need to do a few batches. Don't overcrowd the pan.
12. Drain on paper towel and coat in chili sauce.
13. Garnish with green onions and serve with prepared salad. Say Grace and enjoy immediately

source:https://gatherforbread.com