Balsamic Roasted Potatoes Recipe

Balsamic Roasted Potatoes Recipe



Serves 3 | Prep Time: 15 Minutes | Cook Time: 60 Minutes

Ingredients:

  • 1 lb baby potatoes
  • Rosemary sprigs, for garnishing


Balsamic Mixture:

  • 1 tablespoon olive oil
  • 2 tablespoons melted butter
  • 1 garlic bulb, cloves separated, unpeeled
  • 1 tablespoon honey
  • 2 tablespoons Balsamic vinegar
  • 1 tablespoon chopped rosemary
  • Scant 1/4 teaspoon salt
  • 3 dashes ground black pepper


Method:

  1. Preheat oven to 350F. Place each baby potato on a wooden spoon and cut slits on the potatoes, do not cut through. Mix all ingredients in the Balsamic Mixture together.
  2. Place the potatoes and Balsamic Mixture in a roasting pan. Toss well. Make sure the slits of the potatoes are nicely coated with the mixture.
  3. Roast the potatoes for 1 hour. Turn the potatoes over at 30 minutes mark. Remove the potatoes from the oven, garnish with the rosemary sprigs and serve immediately.


source : http://rasamalaysia.com/


Cheesy Chicken Alfredo casserole

Cheesy Chicken Alfredo Casserole



Prep time 30 mins
Cook time 30 mins
Total time 1 hour

Ingredients

  • 1 - 12 oz package Penne pasta,
  • 3 - boneless, skinless chicken breasts (marinated in Italian Dressing if desired)
  • vegetable oil
  • ¼ tsp. thyme
  • ¼ tsp. poultry seasoning
  • salt and pepper to taste
  • 2 TB olive oil
  • 1 stick butter
  • 2 tsp minced garlic
  • 4 TB flour
  • 3 cups half and half
  • 3 cups milk
  • 3 cups Kraft Italian Five Cheese Blend w/cream cheese, divided
  • Italian Seasoning, garnish


Instructions

  1. If time allows, always try to marinate your chicken. Throw them in a bag of italian dressing and let sit overnight or even a few hours will help your chicken to be tender and full of flavor.
  2. Cook pasta as directed. Drain and set aside.
  3. While pasta is cooking, heat 1 - 2 TB of oil in a skillet on medium heat.
  4. Slice your marinated chicken in half so they are thinner pieces. This will help them cook through evenly.
  5. In a bowl mix salt, pepper, thyme and poultry seasoning and rub it on all sides of your chicken breasts. Add chicken to hot oil and cook on both sides until done (about 15-20 minutes). Remove to a plate to let cool.
  6. While chicken is cooling, preheat your oven to 350 and start on your sauce. In a separate large skillet melt the butter; add garlic and cook for 1 - 2 minutes.
  7. Using a wire whisk, mix in flour and stir until bubbly. Mix in half & half and milk, stir to combine. Bring to a boil and then reduce to low heat and simmer for 5 minutes.
  8. With your whisk, mix in 1½ cup of cheese. Cook an additional 5 minutes until sauce starts to thicken. Remove sauce from heat.
  9. Preheat oven to 350.
  10. Cut your cooked chicken into bite size pieces and add to a large bowl. Add the pasta to your bowl and then the sauce. Mix everything to combine.
  11. Spray a 9x13 baking pan with non stick spray. Add the pasta mixture to the pan and sprinkle with an additional 1½ cup of cheese.
  12. Sprinkle with pepper and bake for 30 minutes or until bubbly and golden brown.

LOADED CHICKEN TACO SALAD WITH CREAMY LIME-CILANTRO DRESSING

LOADED CHICKEN TACO SALAD WITH CREAMY LIME-CILANTRO DRESSING



YIELD: serves 2 to 4
PREP TIME: 10 minutes
COOK TIME: 5 minutes
TOTAL TIME: 15 minutes


INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 1/4 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • one 1.25-ounce packet taco seasoning, divided (I use reduced sodium, medium heat)
  • 4 cups romaine lettuce
  • 1 or 2 medium tomatoes, diced (I use vine-ripened; Roma or cherry tomatoes may be substituted)
  • 1/2 cup canned corn, drained (fresh or frozen may be substituted)
  • 1/2 cup canned black beans, drained and rinsed
  • 1 medium Hass avocado, peeled and diced
  • 1 cup shredded cheese (I use a monterey Jack and cheddar blend)
  • 1 cup seasoned tortilla chips, crushed (I crush Doritos in my palm)
  • 1/2 cup mayonnaise (lite okay)
  • 1/4 cup sour cream (lite okay, plain Greek yogurt may be substituted)
  • 3 to 4 tablespoons lime juice, or as necessary for flavor and consistency
  • 1/4 cup cilantro leaves, minced
  • 1/2 teaspoon granulated sugar, optional and to taste


DIRECTIONS:

  1. To a large skillet, add the olive oil, chicken, evenly sprinkle with 1 heaping tablespoon taco seasoning, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Allow chicken to rest in pan off the heat while you assemble the salad.
  2. To a large platter, add the lettuce, and evenly sprinkle with the tomatoes, corn, black beans, avocado, cheese, tortilla chips, and chicken; set aside.
  3. To a small bowl, add the mayo, sour cream, lime juice, 1 heaping tablespoon taco seasoning, and whisk to combine.
  4. Add the cilantro and stir to incorporate. Add additional lime juice to thin out dressing if desired.
  5. Taste dressing and depending on how much lime juice was used, add sugar to taste. Evenly drizzle dressing over salad. Extra dressing will keep airtight for up to 5 days in the fridge and makes a great veggie dip.

source : http://www.averiecooks.com/

Cream Cheese and Chicken Taquitos

Cream Cheese and Chicken Taquitos


Ingredients

  • 3 cups cooked shredded chicken
  • 6 ounces ounces cream cheese, softened
  • ⅓ cups sour cream
  • ½ cups salsa
  • 1½ cups colby jack cheese
  • 1½ cups chopped baby spinach, stems removed
  • 12 6 inch corn tortillas
  • vegetable or canola oil, for frying



Instructions

  1. Heat ½" oil in a sauce pan on medium heat.
  2. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste.
  3. Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides.
  4. Repeat until all the tortillas are filled, rolled and fried.
  5. Set on paper towels to drain.
  6. Serve warm and ENJOY!

source : http://lilluna.com/

Guacamole burrito with balsamic roasted tomatoes and black beans

Guacamole burrito with balsamic roasted tomatoes and black beans



Yield: 2 servings

Serving Size: 1 burrito

Ingredients

  • 2 ten-inch tortillas
  • 3 avocados
  • 1/2 cup cooked black beans
  • 20 grape tomatoes, halved (about 1 cup)
  • 5 garlic cloves, sliced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper



Instructions

  1. Add grape tomatoes, sliced garlic, balsamic vinegar, and olive oil to a 20 ounce baking dish. Stir so that they are well-mixed. Cover with a lid or foil and bake at 400 F until the tomatoes have collapsed, 20 to 30 minutes. Remove from the oven and set aside while it cools.
  2. Add avocados to a mixing bowl and coarsely mash them so that they have a chunky texture. Add black beans, salt, and pepper to the same bowl, mixing everything together. Lastly, add the roasted tomatoes and sliced garlic (without the remaining balsamic and olive oil liquid) to the same bowl and stir until everything is well mixed.
  3. Prepare two square pieces of foil, about 1 foot on each side. Place one tortilla on each. Distribute the guacamole mixture evenly between the two tortillas. Wrap into burritos. Then wrap the foil around each burrito to secure it.


Parmesan Mushroom Rice

Parmesan Mushroom Rice



serves 3 to 4
(Printable Recipe)


INGREDIENTS

  • 4 Tbsp butter
  • 8 oz sliced white mushrooms, cleaned
  • 2 cloves garlic, minced
  • 1 cup long grain rice (uncooked)
  • 1 cup chicken broth
  • 1 cup milk
  • 1/4 tsp salt
  • 1/3 cup grated parmesan (canned or fresh grated)
  • 2 tsp dried parsley
  • pepper to taste


INSTRUCTIONS
In a large skillet over medium-high heat, melt butter. Add mushrooms and cook until soft, about 5 minutes. Add garlic and rice; cook for 2 minutes. Add chicken broth, milk and salt. Cover and simmer for 20 minutes, until liquid is absorbed and rice is tender. Remove from heat. Stir in parmesan cheese, parsley and pepper.

You may need to add more milk if rice isn't creamy enough.

slow cooker Thai Chicken & Wild Rice Soup


PREP TIME 15 mins
COOK TIME 4 hours
TOTAL TIME 4 hours 15 mins
SERVES: 8-10


Ingredients

  • 6 boneless skinless chicken thighs
  • 4 carrots
  • 4 cups squash, cubed (acorn & butternut were both great)
  • 2 onions
  • 2 tablespoons fresh ginger, minced
  • ⅔ cup wild rice blend (I used a brown rice & wild rice blend)
  • 6 cups chicken stock
  • 2 tablespoons thai red curry paste (I used this one)
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • After cooking:
  • 1 400mL cans of coconut milk (I recommend using full fat, not light coconut milk)


Instructions

  1. Combine all ingredients except the coconut milk in a 6 quart slow cooker (* see note).
  2. Cook on low for 6 hours or high for 4 hours.
  3. Stir in the coconut milk and cook for 10 or so minutes until completely combined.
  4. Shred chicken with two forks.
  5. Serve with lime wedges and cilantro (if desired).


Notes
Nutritional Information:
Calories 288 // Fat 12 g // Saturated Fat 9 g // Cholesterol 54 mg // Sodium 815 mg // Carbohydrate 26 g // Fiber 3 g // Sugars 8 g // Protein 18 g

* I prepared this in my 5 quart slow cooker but it was very full. I recommend using a 6 quart or larger.

Due to the Thai curry paste, this soup is moderately spicy.

This recipe has also been tested with bone in chicken breast and worked great cooked on high for 4 hours.

FOR EXTRA CREAMY SOUP leave out 2 cups of chicken stock and add an extra can of coconut milk at the end.
Nutrition Information
Serving size: ⅛ batch Calories: 288 Fat: 12 g Saturated fat: 9 g Carbohydrates: 26 g Sugar: 8 g Sodium: 815 mg Fiber: 3 g Protein: 18 g Cholesterol: 54 mg

Baked Bufffalo Chicken Taquitos

It’s been quite awhile since I’ve made anything with buffalo chicken. A really long time! And… it’s the weekend. Tomorrow, I am going to my FIRST Frozen themed birthday party and I must say, that I am pretty excited to go. I haven’t even seen the movie yet, but just by surfing through Pinterest I know who the characters are. 🙂



If you cook the chicken in a slow cooker all day long these buffalo chicken taquitos come together pretty fast. Other options are to have a chicken already cooked in t he fridge, a rotisserie chicken, or even canned chicken works with this.  Add the warm chicken in a bowl with cream cheese, buffalo sauce,  and stir. Stuff  the chicken in a flour tortilla and bake them in the oven. I used the broiler to get them a little extra crispy on top. Then start dipping. Finger food is perfect for game day. It’s a lot like buffalo chicken dip wrapped inside a tortilla.
Enjoy!

INGREDIENTS
Ingredients

  • 8 oz low fat cream cheese
  • ⅛ cup buffalo sauce
  • 2 cups cooked and shredded chicken
  • 12 small flour tortillas (low carb)
  • SAUCE:
  • Fat free Ranch Dressing


INSTRUCTIONS

  1. Preheat oven to 425 degrees F.
  2. Mix cream cheese and buffalo sauce until well combined.
  3. Stir in chicken until well combined.
  4. Place 2-3 Tablespoons of mixture spread into a thin line onto center of flour tortilla.
  5. Place on lightly greased cookie sheet and repeat for remaining taquitos.
  6. Once taquitos are arranged on cookie sheet, lightly spray the tops with cooking spray.
  7. Bake at 425 degrees F for 15-20 minutes or until taquitos are golden brown.


NOTES
I sprayed the tortillas with cooking spray and baked in a 375 degree oven. Then I turned the oven on to broil to brown them a bit. Also left out blue cheese dressing in the taquitos and used reduced fat ranch for dipping.
Use a low carb tortilla for these.