ONE PAN CRANBERRY BALSAMIC ROASTED CHICKEN {PALEO}

ONE PAN CRANBERRY BALSAMIC ROASTED CHICKEN {PALEO}



Prep Time 35 min
Cook Time 28 min
Total Time 1 hr, 3
Cuisine: american | Recipe Type: main

Ingredients

  • 2.5 lbs chicken thighs or breasts with skin on (around 4 to 6 chicken thighs or breast)
  • fresh thyme
  • a sprinkle of dried Italian herbs (optional)
  • 1/3 cup to 1/2 cup fresh cranberries (or previously frozen)
  • 1 tbsp each maple syrup and balsamic vinegar mixed together to coat chicken during roasting
  • For the Marinade
  • 1/3 cup cranberries
  • 2 tbsp olive oil
  • 2 tbsp tamari sauce or gluten free soy sauce
  • 2 tbsp maple syrup
  • 1/4 cup balsamic vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp black peppers
  • 2 garlic cloves (or 1 tsp minced)


Instructions

  1. Clean your chicken then place in a roasting or baking dish. Set aside.
  2. Next prepare your marinade.
  3. Blend all the ingredients listed in the Marinade in a food processor or blender until liquified and smooth.
  4. Pour this over the chicken thighs, coating evenly.
  5. Cover and place in fridge to marinade for 30 minutes or up to 24 hrs.
  6. Once marinaded, preheat oven to 375F.
  7. Remove chicken from fridge.
  8. Add your extra 1/3 to 1/2 cup cranberries, thyme, and Italian herbs to the dish. Spread it out evenly on and around the chicken.
  9. Bake skin side down first for 22 minutes.
  10. Remove and turn skin side up. Then brush each chicken skin with the maple syrup/balsamic vinegar combo.
  11. Add more seasoning (like dried herbs, salt, pepper) to the top if desired. if using fresh herbs, wait to add until after broil
  12. Broil for about 5 minutes or until skin is crispy and chicken is cooked evenly inside.
  13. Updated If using boneless chicken, cooking time will be around 35 minutes total.
  14. After thoroughly cooked, remove from oven.
  15. Spoon the sauce from the pan onto each chicken thigh/breast and a pinch of black pepper or cracked pepper.
  16. Serve with the roasted cranberries on top and any extra fresh herbs desired.


Notes

  1. This is a great recipe to make ahead. Prep the marinade hours before then just pop in the oven the next day or later in day.
  2. A great roasted chicken alternative for Holidays!
  3. if you use skinless chicken, the cooking time will be 20-25 minutes or so No broiling needed


source : http://www.cottercrunch.com

CHICKEN BRUSCHETTA PASTA

CHICKEN BRUSCHETTA PASTA



Prep Time 15 min
Cook Time 45 min
Total Time 1 hr
YIELDS 4

Chicken Bruschetta Pasta - Chicken, pasta and the flavors of bruschetta come together in a recipe that's about to become your family's favorite!

Ingredients

  • 1 pound bow tie pasta
  • 1 tablespoon olive oil
  • 4 (4- ounces each) boneless, skinless chicken breasts, cut into cubes
  • salt and fresh ground pepper, to taste
  • 6 roma tomatoes
  • 10 fresh basil leaves, cut into thin strips
  • 4 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 4 garlic cloves, minced, divided
  • 1/2 cup tomato sauce
  • Balsamic Glaze
  • 1/2 cup balsamic vinegar
  • 1/2 tablespoon sugar


Instructions

  1. Prepare pasta according to the directions on the package.
  2. Season chicken with salt and pepper.
  3. Heat 1 tablespoon olive oil in a nonstick skillet; add cubed chicken and cook for 8 minutes, or until chicken is browned and internal temperature reaches 165F degrees. Set aside.
  4. Dice tomatoes and save the juices in a small bowl.
  5. Combine tomatoes, tomato juices, basil, 2 tablespoons olive oil, salt, pepper, & half of the minced garlic; set aside. You can also make this ahead of time and refrigerate for 2 hours, covered.
  6. Heat 2 tablespoons olive oil in a heavy bottom saucepan over medium-low heat.
  7. Add remaining garlic and saute for about 20 seconds, or until soft and tender - do not burn the garlic.
  8. Increase heat to medium high and stir in previously prepared tomato salad.
  9. Add tomato sauce to pan and bring to a boil.
  10. Add prepared pasta to sauce pan and toss around until coated. Set aside.
  11. In a small pan, bring to a boil vinegar and sugar; reduce heat to a simmer and continue to cook until sauce turns to a thick syrup. Remove from heat and add to prepared pasta.
  12. Transfer pasta to a platter.
  13. Arrange prepared chicken breasts on top of pasta.
  14. Serve.


source : http://diethood.com

CROCK POT HONEY LEMON CHICKEN RECIPE

CROCK POT HONEY LEMON CHICKEN RECIPE



Crock Pot Honey Lemon Chicken Recipe - Rubbed with lemon-pepper butter and a sweet honey sauce, this is the easiest, most delicious whole chicken prepared in the crock pot!

Ingredients

  • 2 tablespoons olive oil
  • 1 whole roast chicken
  • 4 tablespoons butter, softened
  • 1 to 2 teaspoons lemon pepper
  • 1 whole lemon
  • 2 tablespoons lemon juice
  • ½ cup honey
  • ½ cup lite orange juice
  • salt, to taste


Instructions

  1. Heat olive oil in a large nonstick skillet over medium-high heat.
  2. Rinse chicken and dry thoroughly.
  3. Clean out the chicken cavity.
  4. Using the handle of a wooden spoon, carefully insert it underneath the skin, beginning at the neck. Slowly separate the skin from the meat without tearing through the skin. Set aside.
  5. In a small bowl, combine butter and lemon pepper; mash and mix with a fork until completely incorporated.
  6. Rub the prepared butter under the skin, around the entire bird, out to the thighs and legs, and on top of the skin. I find it easier to spoon a large chunk of the butter under the skin; then I use my fingers to spread it around by rubbing the chicken on top.
  7. Add chicken to the skillet and cook 8 minutes per side.
  8. Remove from heat.
  9. Pierce the lemon all over with a fork and place it inside the cleaned out cavity.
  10. Combine lemon juice, honey and orange juice in a small bowl; whisk well.
  11. Transfer chicken to the crock pot, pour the prepared honey sauce over it, and cook on LOW for 6 to 7 hours, or on HIGH for 4 to 5 hours.
  12. Carefully remove the lemon from the cavity and squeeze the juice out all over the chicken.
  13. Serve.


Notes
FYI: Servings are based on chicken without skin.
1 whole chicken is, on average, about 1200 calories
1 whole chicken with skin removed is, on average, about 750 calories.


source : http://diethood.com

STRAWBERRY CHICKEN SALAD WITH STRAWBERRY BALSAMIC DRESSING

STRAWBERRY CHICKEN SALAD WITH STRAWBERRY BALSAMIC DRESSING



Prep time 14 mins
Total time 14 mins
Serves: 4-6

Ingredients

  • 2 cups cooked chicken, chopped
  • 4 cups romaine, chopped
  • 2 cups strawberries, chopped
  • ½ cup dried cranberries
  • ¼ cup sliced red onion
  • ¼ cup crumbled goat cheese
  • ¼ cup sliced almonds
  • Strawberry Balsamic Dressing:
  • 1 cup strawberries
  • ¼ cup balsamic vinegar
  • ¼ cup extra-virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • ¼ tsp salt
  • ¼ tsp pepper


Instructions

  1. To make the strawberry balsamic dressing: In a food processor or blender, pulse the strawberries, balsamic vinegar, olive oil, dijon mustard, garlic, salt and pepper until smooth. Set aside.
  2. In a large bowl toss the chicken, romaine, strawberries, dried cranberries, red onion, goat cheese, and sliced almonds. Toss with dressing or drizzle on top of served portions.


source : http://therecipecritic.com

Char Sui Pork, Chinese Barbecue Pork

Char Sui Pork, Chinese Barbecue Pork



Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings: 4 - 6

Ingredients

  • 1 1/2 lbs or 700 g whole pork fillet tenderloin
  • 2 tbsp honey
  • 1/2 cup or 100 ml hoi sin sauce
  • 1 Tablespoon Brown Sugar
  • 1/2 teaspoon Five Spice Powder
  • 1 tsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp crushed yellow or red bean curd
  • 2 tbsp rice wine
  • 1 tsp of sesame oil.


Instructions

  1. Firstly, depending on the thickness of your fillet, you may need to cut in half. It is best to have the thickness around 2 inches thick, so you can see in the photo, I sliced my piece of pork length ways. This will help to cook the pork quicker and also not burn or dry out.
  2. Add ingredients to a zip lock bag and allow to marinade for at least 4 hours, better overnight.
  3. Pour a shallow layer of water in the bottom of a roasting tin. I also like to line the tin with some heavy duty foil so it is easier to clean later. Place a roasting rack or wire cooling rack in the tin and put the meat on top, reserving the marinade. Brush some of the marinade over the pork.
  4. Roast at 425 F or 220 C for 15 minutes, basting again half way through with the reserve marinade and turning the meat. Then place the meat under a HOT broiler / grill brushing over a little marinade. Turn often, whilst brushing more marinade so as to get a good glaze over the meat.
  5. When the meat is cooked through, test by inserting a knife and checking the juices run clear, allow to rest for 15 minutes then slice and serve.


source : http://lovefoodies.com

Vegan Sweet Potato and Chickpea Curry

Vegan Sweet Potato and Chickpea Curry



Course Main Course
 Cuisine International, Thai
 Prep Time 10 minutes
 Cook Time 20 minutes
 Servings 2

INGREDIENTS

  • 1 small  onion
  • 1 clove garlic
  • 2 cups cooked chickpeas (preferably home cooked)
  • 1 large sweet potato
  • 1 can coconut milk
  • 2 Tbsp red Thai curry paste
  • Salt (if necessary)
  • Pepper (if necessary)
  • fresh coriander (optional)
  • chilli (optional)
  • A 6-ingredient Vegan Sweet Potato and Chickpea Curry prepared in only 30 minutes. Does the world need anything else to be happy?


INSTRUCTIONS

  1. Heat a large sauce pan over medium heat.
  2. Peel and finely chop onion and feel and crush garlic.
  3. Peel sweet potato and cut into about 3/4" (2cm) cubes, the bigger the cubes the longer they take to cook. Make sure they are no bigger than 3/4".
  4. Once hot, add a splash of flavorless oil to the pan and then add chopped onion and garlic. Sauté until onion is translucent.
  5. (If serving over freshly steamed rice, now is a good time to start preparing that)
  6. Add curry paste and mix well.
  7. Add coconut milk, sweet potato and chickpeas and stir well. Make sure all sweet potato cubes are well submerged in liquid so they cook fast.
  8. Bring to the boil and once boiling reduce heat to constant simmer (medium low).
  9. Let simmer uncovered until sweet potato is cooked through and sauce has thickened (20-30 minutes), stirring mid through and making sure again all sweet potato pieces are submerged in liquid at all times.
  10. Salt and pepper to taste if necessary, then serve over steamed white rice, sprinkle with fresh chopped coriander and a little bit of chopped chilli for extra spice.


source : http://greenhealthycooking.com

The BEST Chicken Marinade

The BEST Chicken Marinade



Prep time 45 mins
Cook time 10 mins
Total time 55 mins
Recipe type: Entree
Serves: 6 servings

Look no further for the Best Chicken Marinade recipe ever! This easy chicken marinade recipe is going to quickly become your favorite go-to marinade! This marinade produces so much flavor and keeps the chicken incredibly moist and outrageously delicious - try it today!

Ingredients

  • ½ cup extra virgin olive oil
  • ½ cup balsamic vinegar (or other vinegar)
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • ⅛ cup lemon juice
  • ¾ cup brown sugar
  • 2 tsp dried rosemary
  • 2 tbsp Dijon or Spicy Brown mustard
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2 tsp garlic powder
  • 6 chicken breasts or 3.5 lb chicken


Instructions

  1. Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together.
  2. Place chicken in a large, ziploc bag and pour marinade over the top. Close securely.
  3. Marinate for at least 4 hours and up to 24 hours.


To grill
  1. Preheat grill to medium high heat and lightly oil the grates.
  2. Remove the chicken from the marinade, letting the excess drip off.
  3. Grill chicken for 5 to 6 minutes on each side or until cooked through. Baste the chicken occasionally with the leftover marinade.
  4. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving


Optional.
  1. If you bring the remaining marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.


Notes
I've marinated my chicken for as few as 30 minutes and the chicken was still phenomenal. Basically, the longer you have to marinate the better but don't worry if you don't have a lot of time.


source :http://www.momontimeout.com

Skillet Seared Salmon with Garlic Lemon Butter Sauce

Skillet Seared Salmon with Garlic Lemon Butter Sauce



Yield: 4 servings

Ingredients

  • 4 (6 oz) salmon fillets (about 1-inch thick)
  • Salt and freshly ground black pepper
  • 2 tsp olive oil
  • 2 garlic cloves, minced
  • 1/4 cup low-sodium chicken broth
  • 2 Tbsp fresh lemon juice
  • 3 Tbsp + 1 tsp unsalted butter, diced into 1 Tbsp pieces
  • 1/2 tsp honey
  • 2 Tbsp minced fresh parsley
  • Lemon slices for garnish (optional)


Directions

  1. Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. Meanwhile prepared garlic lemon butter sauce. In a small saucepan melt 1 tsp butter over medium heat. Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice. Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined. Set sauce aside.
  2. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Once oil is shimmering add salmon and cook about 3 minutes per side, until golden brown and cooked through.
  3. Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.



Recipe source: Cooking Classy

Gluten Free General Tso’s Chicken

Gluten Free General Tso’s Chicken



Total Time: 15 minutes
Serving Size: 4

Ingredients

  • 3 tbsp canola oil (divided)
  • ¼ cup gluten free soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sriracha
  • 2 tbsp honey
  • 1 tbsp fresh garlic (crushed)
  • 2 tsp fresh ginger (grated)
  • ½ tsp chinese five spice
  • 1 tsp crushed red pepper flakes
  • 1 lb boneless skinless chicken breasts (sliced into large chunks)
  • ½ cup cornstarch
  • ½ tsp salt
  • ½ tsp black pepper
  • 8 small dried red chilies
  • ¼ cup scallions (sliced)


Instructions

  1. In a medium bowl, whisk 1 tbsp canola oil with the soy sauce, rice vinegar, sriracha, honey, garlic, ginger, chinese five spice and red pepper flakes. Set aside.
  2. Toss the chicken breasts in the cornstarch, salt and pepper.
  3. Add the remaining 2 tbsp canola oil to a large skillet over medium-high heat.
  4. When the oil is hot, add the chicken and cook 4-5 minutes.
  5. Add the chilies, then pour the sauce over the chicken and cook 2-3 minutes.
  6. Add the scallions, cook an additional minute, remove from the stove and serve over rice.



source : http://whitneybond.com

one pot spicy eggs and potatoes

one pot spicy eggs and potatoes



serves: 4

INGREDIENTS

  • 2 tablespoons olive oil, divided
  • ½ white onion, roughly chopped
  • 3 cloves garlic, minced
  • 3 teaspoons ancho chili powder, divided
  • 1 teaspoon salt
  • ½ cup chicken or vegetable broth
  • 1 28 ounce can tomatoes (can be diced or whole)
  • 5-6 eggs
  • 1 cup diced potatoes (like those little Klondike golden baby potatoes)
  • 2 cups kale, chopped finely
  • 4 ounces goat cheese


INSTRUCTIONS

  1. SAUCE: Heat one tablespoon oil in a deep pot over medium heat. Add the onions and saute until very soft. Add the garlic, salt, two teaspoons of the ancho chili powder, vegetable broth, and tomatoes. Simmer for 10-15 minutes. Transfer to a blender and puree until smooth.
  2. POTATOES: In the same pot that the sauce was in, heat the remaining one tablespoon oil over medium heat. Add the potatoes and remaining one teaspoon of ancho chili powder. Saute the potatoes for a few minutes until browned out the outside. Add the sauce back to the pot (be careful - it might splatter if it's too hot) and simmer for another 10 minutes to cook the potatoes.
  3. EGGS AND KALE: Stir in the kale. Use a spoon to make little holes for the eggs on top of the sauce. Crack the eggs directly into the warm sauce and cover. With the heat on low (sauce barely bubbling) and the cover on, cook the eggs for 10 minutes. Remove from heat and keep cover on for another 5 minutes. This should give you medium-soft yolks. Leave the cover on as much as possible during this time so that heat does not escape - I found it easiest to just shake the pan lightly to check the doneness of the eggs (if they jiggle a lot, they're probably not done). Top with goat cheese and serve with crusty bread for sopping up that sauce.


NOTES
This serves four, but that's sort of awkward since there are six eggs. I just found that sometimes I'd want two eggs and sometimes I wanted just one, so usually it worked up to about four servings total.


source: http://pinchofyum.com

TURKEY BACON AND AVOCADO GRILLED CHEESE

TURKEY BACON AND AVOCADO GRILLED CHEESE



YIELD: 2 SANDWICHES
COOK TIME: 7 MINUTES TOTAL TIME: 7 MINUTES

Turkey Bacon and Avocado Grilled Cheese sandwich loaded with fresh basil, tomatoes and mozzarella cheese on a hearty artisan bread.

INGREDIENTS:

  • 4 slices hearty artisan bread
  • 4-6 slices Butterball turkey bacon, cooked
  • 4 sliced mozzarella (about 4-6 ounces)
  • 1 avocado, sliced
  •  1 ripe tomato, sliced
  • basil leaves
  • 1-2 tablespoons of butter


DIRECTIONS:

  1. Butter one side of each of the slices of bread.
  2. Pace 2 sliced of bread, butter side down in skillet or griddle.  Layer with mozzarella, turkey bacon, avocado, tomato and basil. Top with remaining slices of buttered bread (butter side up).
  3. Heat over medium high heat and top sandwiches with the remaining slices of bread, butter-side-up and cook until golden and cheese begins to melt - about 4 minutes (you can cover with a lid to speed up the melting process.)
  4. Carefully flip sandwich, reduce heat to medium and cook a few more minutes until cheese has melted and bread is golden brown.
  5. Slice in halve and serve



source : http://tidymom.net

Slow Cooker Chicken and Mushroom Stroganoff

Slow Cooker Chicken and Mushroom Stroganoff



Prep time 5 mins
Cook time 5 hours
Total time 5 hours 5 mins
Serves: 4

Slow Cooker Chicken and Mushroom Stroganoff takes just minutes to throw in the slow cooker! It is so creamy and delicious and will become an instant family favorite!

Ingredients

  • 4 boneless skinless chicken breasts, cubed
  • 8 ounce sliced mushrooms
  • 1 8 ounce cream cheese, softened
  • 1 (10½) ounce cream of chicken soup
  • 1 envelope (1¼ ounce) dry onion soup mix
  • salt and pepper to taste
  • fresh parsley, chopped for garnish
  • 1 pound large egg noodles for serving


Instructions

  1. Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms. In a medium sized bowl add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.
  2. Cook on low for 4-6 hours or high for 3-4. Serve over noodles and top with fresh parsley and salt and pepper.


source : http://therecipecritic.com

Broccoli, Ham and Cheese Egg Muffin Cups

Broccoli, Ham and Cheese Egg Muffin Cups



An easy recipe you can make ahead (and even freeze!) for breakfast on-the-go or a simple brinner!
Author: Brianne @ Cupcakes & Kale Chips
Recipe type: Breakfast, Brunch
Serves: 12

Ingredients

  • 1½ cups chopped cooked broccoli
  • 1 cup diced ham
  • 1 cup (about 4 oz.) shredded cheddar cheese
  • 12 eggs
  • 1 teaspoon dry mustard
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


INSTRUCTIONS

  1. Preheat your oven to 350°F and coat a muffin tin with nonstick cooking spray.
  2. Divide the broccoli and ham between the cups in the muffin tin. Top each with a slightly heaping tablespoon of cheddar cheese.
  3. Crack the eggs into a large bowl, add the dry mustard, kosher salt, and pepper, and lightly beat.
  4. Divide the egg mixture evenly between the muffin cups. You'll need about ¼ cup of the egg mixture for each one, but it is easier to add about half of that at a time and let it soak down into the cups.
  5. Bake for 20-25 minutes, or until eggs are set and top is lightly golden brown.



Enjoy these Broccoli, Ham and Cheese Egg Muffin Cups!
source : http://cupcakesandkalechips.com

ITALIAN CHICKEN MEAL PREP BOWLS

ITALIAN CHICKEN MEAL PREP BOWLS



Prep Time 10 min
Cook Time 20 min
Total Time 30 min

Ingredients

  • 2 lbs boneless skinless chicken breasts, cut into bite sized pieces
  • 1 1/2 cup broccoli florets
  • 1 small red onion, chopped
  • 1 cup plum tomatoes
  • 1 medium zucchini, chopped
  • 2 tsp garlic minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tsp basil
  • 2 tsp marjoram
  • 2 tsp rosemary
  • 2 tsp thyme
  • 1 tsp. paprika
  • 2 Tbs olive oil
  • 2-4 cups cooked rice of choice (optional)
  • Meal Prep Containers


Instructions

  1. Pre-heat oven to 450F. Line a baking sheet with aluminum foil and set aside.
  2. In a small bowl, mix salt, pepper, basil, marjoram, rosemary, thyme, and paprika
  3. Place the chicken and veggies in the baking dish. Sprinkle all the spices and garlic evenly over the chicken and veggies. Drizzle with the olive oil.
  4. Bake for 15-20 minutes until chicken is cooked, and veggies are slightly charred.
  5. Broil 1-2 minutes to brown chicken
  6. Place ½ or 1 cup of cooked rice of choice into 4 individual meal prep containers.
  7. Divide chicken and veggies evenly on top of the rice.
  8. Cover and store in the fridge for 3- 5 days or serve for dinner!


Notes
Each Meal Prep Container is approximately 250 calories.


source : http://www.eazypeazymealz.com

Sweet & Spicy Honey Sriracha-Glazed Salmon Recipe

Sweet & Spicy Honey Sriracha-Glazed Salmon Recipe



Serves 4 | Prep Time: 10 Minutes | Cook Time: 10 Minutes

Ingredients:

  • 1/4 cup reduced-sodium soy sauce (or tamari* for gluten-free)
  • 2 tablespoons honey
  • 1 tablespoons rice vinegar
  • 1 tablespoon Sriracha sauce (or to taste)
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon minced garlic
  • 1 pound wild salmon fillet, cut into 4 (4-ounce) pieces
  • 1 1/2 teaspoons sesame oil
  • 2 tablespoons finely chopped scallions, for garnish


Method:

  1. In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.
  2. Remove the salmon from the bag, reserving the marinade. Heat a large saute pan over medium-high heat ad add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4-5 minutes.
  3. Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.


Cook’s Note:
*Read the label to be sure this product is gluten-free.


Source: The Skinnytaste Cookbook



GARLIC AND GINGER BOK CHOY

GARLIC AND GINGER BOK CHOY



INGREDIENTS

  • 2 teaspoons sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 garlic cloves, sliced thinly
  • 2 tablespoons soy sauce (I used tamari)
  • 4 baby bok choy, cut in half lengthwise, root and leaves trimmed
  • ¼ cup water (plus more as needed)
  • 1 tablespoon cornstarch or tapioca starch
  • sesame seeds for garnish


METHOD

  1. Heat the sesame oil in a wok or large skillet or dutch oven
  2. Add the ginger and garlic and cook for a couple minutes, taking care the garlic doesn't burn
  3. Add the tamari, then the bok choy, turning to coat in the oil and seasoning.
  4. Add ¼ cup of water and cover the pan with a lid. Steam the bok choy until the stem end is tender, about 4 or 5 minutes. Add more water if necessary.
  5. Make a slurry of the cornstarch with some water. Push the bok choy to the sides and pour the slurry into the center, stirring to make a sauce. It should thicken and become glossy.
  6. Remove the bok choy to a platter, pour the sauce over top and garnish with the sesame seeds.



source : http://www.lydiasflexitariankitchen.com

Thai Chicken Tacos with Peanut Sauce

Thai Chicken Tacos with Peanut Sauce



Yield: About 4 servings

Ingredients

Chicken and marinade

  • 1 1/2 lbs boneless skinless chicken breasts
  • 1/4 cup fresh lime juice
  • 1/4 cup soy sauce
  • 3 Tbsp packed brown sugar
  • 2 Tbsp vegetable oil or light olive oil
  • 1 Tbsp fish sauce
  • 1 Tbsp sriracha
  • 4 cloves garlic, minced
  • 1 Tbsp peeled and minced ginger
  • 1/3 cup chopped cilantro
  • 1/3 cup chopped green onions


Peanut Sauce

  • 1/3 cup creamy peanut butter
  • 2 Tbsp packed light brown sugar
  • 1 Tbsp fresh lime juice
  • 1 Tbsp soy sauce
  • 1 clove garlic, finely minced
  • 2 tsp peeled and finely minced ginger
  • 1 tsp sriracha
  • 2 Tbsp hot water


For serving

  • Warmed corn or flour tortillas, shredded purple cabbage, shredded carrots, diced red bell peppers, chopped unsalted peanuts, chopped green onions, cilantro


Directions
For the marinade:

  1. Place chicken in a gallon size resealable bag, seal bag then pound chicken to 1/2-inch thickness. In a bowl whisk together lime juice, soy sauce, brown sugar, vegetable oil, fish sauce, sriracha, garlic, ginger, cilantro and green onions. Pour mixture over chicken in bag and seal bag. Rub marinade over chicken, transfer to refrigerator and allow to marinate 2 - 4 hours.


For the peanut sauce:

  1. Meanwhile prepared peanut sauce by whisking together peanut butter, brown sugar, lime juice, soy sauce garlic, ginger, sriracha and hot sauce in a medium bowl.


To cook chicken:

  1. Heat a grill to 400 degrees over medium-high heat. Brush grill grates with oil then transfer chicken to grill. Grill until chicken registers 165 in center, about 5 minutes per side. Transfer to a plate and rest 5 minutes then cut into strips or cubes. Serve over tortillas with toppings listed and peanut sauce.


Recipe source: Cooking Classy

Chicken Alfredo Rollups

Chicken Alfredo Rollups



Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Yield: 4-5 servings

Ingredients

  • 9 lasagna noodles
  • 1 (14.5 oz) jar Garlic Alfredo Sauce
  • 1 lb cooked, shredded chicken
  • 1/2 tsp oregano
  • 1 tsp garlic salt
  • 2 c. shredded mozzarella cheese


Instructions

  1. Spray an 8×8 inch pan with non-stick spray. Pour 1/2 c. Alfredo sauce on bottom of pan.
  2. Cook lasagna noodles until they are al dente. Don’t overcook them as you will be baking them also. Drain and rinse the noodles with cold water so they don’t stick together.
  3. While they are cooking mix together the 1 c. Alfredo, 1 c. mozzarella cheese, chicken, garlic salt and oregano.
  4. Lay out the noodles and blot the water off of them with a paper towel. Spread 1/9 of chicken mixture on noodle. Roll up the lasagna noodle. Place the roll-ups, seam side down in the pan. Repeat with all of the noodles.
  5. Once they are all in the pan pour the rest of the Alfredo sauce over them. Top with the remaining cheese. Bake at 350 degrees for 30 minutes.


source : http://www.julieseatsandtreats.com

Sweet and Spicy Sriracha Bacon Chicken Bites

Sweet and Spicy Sriracha Bacon Chicken Bites



Author: The Gunny Sack
Recipe type: Appetizer

Ingredients

  • 4 boneless, skinless chicken breast fillets (I prefer Gold’n Plump®)
  • ½ cup canola oil
  • 2 tablespoons lime juice
  • 2 tablespoons Sriracha sauce
  • 1 lb bacon
  • 1 cup brown sugar


Instructions

  1. Whisk together canola oil, lime juice and Sriracha sauce and pour into a gallon sized plastic bag.
  2. Cut the chicken into 1 inch cubes and add it to the bag. Once all of the chicken pieces are in the bag, turn the bag to coat the chicken with the marinade and place in the fridge for about 1 hour, turning after half an hour.
  3. Take 1 pound of bacon and cut each slice into three pieces. Wrap the bacon around the chicken pieces and secure with a wooden toothpick.
  4. Coat the bacon wrapped chicken in brown sugar and place on a greased broiler rack and pan. For extra heat, brush bacon with Sriracha before coating it with brown sugar.
  5. Bake at 350 degrees for 30-35 minutes rack in the middle position. Then, open the oven door slightly and broil for the bacon chicken bites until the bacon is crispy, turning the chicken ever couple of minutes to prevent burning. I broiled these bacon chicken bites on high, rack in the middle position, for a total of 9 minutes and turned the chicken 3 times. Be sure to watch carefully because ovens vary and food can burn quickly while broiling.


source : http://www.thegunnysack.com

SLOW COOKER BEEF AND BROCCOLI

SLOW COOKER BEEF AND BROCCOLI



PREP TIME 10 MINS
COOK TIME 6 HR 30 MINS
TOTAL TIME 6 HR 40 MINS
Servings: 4

Much better than calling take-out; simply whip out your slow cooker and make this beef and broccoli at home!

INGREDIENTS

  1. 1 lb boneless beef chuck roast, sliced into thin strips
  2. 1 cup beef consumme or beef broth
  3. 1/2 cup low sodium soy sauce
  4. 1/3 cup dark brown sugar
  5. 1 tbsp sesame oil
  6. 3 cloves garlic, minced
  7. Frozen broccoli florets (as many as desired I believe I used almost 3 cups)
  8. 2 tbsp cornstarch or arrowroot powder
  9. 4 tbsp of liquid from slow cooker
  10. Cooked white rice


INSTRUCTIONS

  1. In the insert of the crockpot, whisk together beef consume or stock, soy sauce, dark brown sugar, sesame oil, and garlic.
  2. Gently place your slices of beef in the liquid and toss to coat.
  3. Turn crockpot on low and cook for 4-6 hours. See notes below.
  4. When done, in a small bowl, whisk together cornstarch and cooking liquid, pour into crockpot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce. Please see notes if your sauce does not thicken.
  5. Toss in your broccoli florets then serve hot over white rice.


RECIPE NOTES
Note about cooking time: Your crockpot may differ in temperature than mine, I suggest cooking this for 4 hours on your first go-round of this dish. 6 hours in the crockpot seems to be giving a lot of people "shredded" beef instead of slices, so decrease cooking time by 2 hours and go from there. Mine turned out fine with 6 hours.

If you are using frozen broccoli florets, you do NOT need to defrost them prior to putting them in the slow cooker. You add them in at the same time as you add the cornstarch mixture. As stated in the instructions, after you add the cornstarch mixture, you cook for 30 more minutes. This should be more than enough time to cook and defrost your broccoli florets.

If you're using fresh broccoli, you do NOT need to steam them prior to putting them in the crockpot. You add them in at the same time as you add the cornstarch mixture. Since you cook an additional 30 minutes, this will ensure that your fresh broccoli will be cooked through.

Yes, you put the meat in the slow cooker raw, in sliced pieces.

If you find that your mixture is not thickening, simply drain the liquid from the slow cooker and place it in a small pot over the stove over medium-high heat. Add the cornstarch mixture and stir into the liquid. This should thicken the sauce.


source : http://www.tablefortwoblog.com

Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef



Prep time 10 mins
Cook time 4 hours
Total time 4 hours 10 mins
Serves: 4-6

Beef that slow cooks to tender melt in your mouth perfection. This takes minutes to throw into the crockpot and has such amazing flavor! One of the best things that you will make in your slow cooker!

Ingredients

  • 1 ½ pounds Flank Steak
  • ¼ cups cornstarch
  • 2 tablespoons Olive Oil
  • ½ teaspoons mince Garlic, Cloves
  • ¾ cups Soy Sauce
  • ¾ cups Water
  • ¾ cups Brown Sugar
  • 1 cup grated Carrots
  • green onions, for garnish


Instructions

  1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.



source: http://therecipecritic.com

PORT BRAISED LAMB SHANKS

PORT BRAISED LAMB SHANKS



PREP TIME 15 mins
COOK TIME 3 hours
TOTAL TIME 3 hours 15 mins
Serves: 4

These lamb shanks are just like what you get at high end restaurants! Port and red wine is the key to the incredible sauce that these lamb shanks are braised in. Get discount bottles - no need to splurge on expense wine for this!
Recipe type: Mains, Slow Cooked


INGREDIENTS

  • 4 lamb shanks, approx 400g/13oz each (Note 1)
  • Salt and pepper
  • 2 tbsp olive oil, separated
  • 2 garlic cloves, minced
  • 1 onion, finely chopped (white, brown, yellow)
  • 1 celery stalk, finely chopped (optional, but recommended)
  • 1 carrot, finely chopped (optional, but recommended)
  • 3 tbsp / ¼ cup flour (35g)
  • 2 cups / 500 ml beef broth (liquid beef stock) (or sub with chicken broth)
  • 3 cups / 750 ml port (Note 2)
  • 1½ cups / 375ml red wine, or more beef broth (Note 3)
  • 3 tbsp / ¼ cup tomato paste
  • 5 sprigs thyme or 2 tsp dried thyme
  • 3 dried bay leaves (or 5 fresh)
  • 4 stalks fresh parsley (optional)


To Serve
Fresh parsley, finely chopped

INSTRUCTIONS

  1. Season lamb with salt and pepper.
  2. Heat 1 tbsp oil in a dutch oven or large heavy based pot over high heat. Add 2 lamb shanks and cook, turning, until browned (see photo). Remove then repeat with remaining lamb.
  3. Turn heat down to medium. Add remaining 1 tbsp oil, garlic, onion, carrot and celery. Sauté for 5 minutes until onion is softened.
  4. Add flour. Mix into onion mixture.
  5. Add remaining ingredients. Mix - lumps are ok, they will dissolve while cooking.
  6. Add lamb back in - the meat should be mostly submerged. Bring to simmer, then turn heat down to medium low and cover with lid.
  7. Simmer for 2 hours (Note 4) then remove lid and simmer for 30 minutes.
  8. Remove lamb into a bowl.
  9. Optional: Strain sauce in dutch oven into a bowl. Use spoon to press into onion etc to squeeze out all the flavourful liquid. Pour sauce into dutch oven. (Note 5)
  10. Skim excess fat off sauce.
  11. Increase heat to medium high and reduce liquid by half or until it thickens to a syrup consistency.
  12. Return lamb shanks and juices pooled in the bowl into sauce to reheat, then serve with creamy mashed potato, garnished with parsley.


NOTES
1. Lamb shanks come in all manner of sizes and cuts. Go for lamb shanks of a suitable size per serving, bearing in mind the size of your pot and that they will shrink by about 25% when cooked. Some lamb shanks come with the bone partially cut so they bend to fit into the pot, which is helpful. My lamb shanks were about 400g/13oz each and 4 fit inside a standard dutch oven, mostly submerged. They don't need to be full submerged in the liquid as the steam will cook the exposed surface (as well as browning them nicely) and they should be turned while cooking.

ALTERNATE PROTEINS: This recipe is also be sensational made with beef cheeks and chunky beef ribs. It was a toss up which version to share, but I went for shanks because I think it looks grand!

2. There is no need to use expensive port and wine for this! It will taste lovely even using discount end of line bottles which I use, however, if you do use expense bottles, then of course it will give it an edge. But I do not. I shop at Dan Murphy's and Aldi's for cheap bottles. I honestly believe that for slow cooked things, you can barely tell the difference whether you use expensive or discount liquor. The port I use is $10 for a 750ml/25oz bottle.

You can use ruby or tawny port. By the time this has slow cooked, there is not much difference between the two except that ruby gives you a slightly redder sauce because ruby port is redder than tawny which is a deep brown colour. (Ruby port is younger, tawny is aged).

3. Using red wine instead of more beef broth gives this a slight edge in the depth of flavour of the sauce, but not much. I often make it without red wine, using more beef broth instead.

4. This step can be done in a 160C/320F oven (covered with foil or lid) for 2 hours covered then 30 min uncovered. Then reduce sauce on the stove per recipe. Or cook in a slow cooker on low for 8 hours, then follow recipe to reduce sauce on the stove.

5. Straining the sauce makes it "restauranty" by making it lump free. This step is optional.

6. This gets better overnight. To make ahead, follow the entire recipe then let cool, then refrigerate overnight in the dutch oven. Scrape fat off surface. Reheat on the stove or @180C in oven for 15 minutes (covered).

7. To make this gluten free, omit the flour. When the lamb is cooked, remove it, then mix 2 tsp cornflour/cornstarch with 2 tbsp water. Add into the sauce, mix and let it thicken.

8. This recipe is inspired by these famous Beef Cheeks in Pedo Ximenez (Spanish Sherry), a recipe by Frank Camorra, an Australian chef and restauranteur. These beef cheeks are the signature dish at his Movida restaurants.

9. Nutrition does NOT take into account fat skimmed off the sauce. If you leave this overnight, you will get more fat out of the sauce.

NUTRITION INFORMATION
Serving size: 605 g Calories: 678 calories Fat: 22.5g Saturated fat: 6.5g Unsaturated fat: 14.0g Trans fat: 0g Carbohydrates: 18.4g Sugar: 6.0g Sodium: 575mg Fiber: 1.9g Protein: 60.6g Cholesterol: 180mg


source : http://www.recipetineats.com

CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE



YIELD: 6 SERVINGS PREP TIME: 10 MINUTES
COOK TIME: 40 MINUTES
TOTAL TIME: 50 MINUTES

Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!

INGREDIENTS:

  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cups baby spinach, roughly chopped
  • 16 ounces baby Dutch potatoes, halved*
  • 2 tablespoons chopped fresh parsley leaves


FOR THE GARLIC PARMESAN CREAM SAUCE

  • 1/4 cup unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth, or more, as needed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 cup half and half*
  • 1/2 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste


DIRECTIONS:

  1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  2. Season chicken with Italian seasoning, salt and pepper, to taste.
  3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  4. Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
  5. To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
  6. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
  7. Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
  8. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  9. Serve immediately, garnished with parsley, if desired.


*Potatoes can be cut into thirds or fourths to ensure quicker cooking time.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

source : http://damndelicious.net

AUTUMN APPLE SALAD WITH A MAPLE VINAIGRETTE

AUTUMN APPLE SALAD WITH A MAPLE VINAIGRETTE

Autumn Apple Salad with a Maple Vinaigrette will let you celebrate all the flavors of Fall! Pecans, cranberries, apples, feta and baby spinach all drizzled with an easy to make maple dijon vinaigrette!



Prep Time 5 min
Total Time 5 min

Ingredients

  • 2 cups baby spinach
  • 1/4 cup dried cranberries
  • 1/4 cup halved pecans
  • 2 tablespoons feta cheese
  • 1/2 granny smith apple sliced
  • 1/2 fuji apple sliced
  • 2 slices bacon cooked and chopped


Maple Dijon Vinaigrette

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 and 1/2 teaspoon dijon mustard
  • salt & pepper to taste
  • Order Ingredients Powered by Chicory


Instructions

  1. Add the spinach to a medium size bowl or plate.
  2. Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon.
  3. Add all the ingredients for the maple dijon vinaigrette to a small mason jar. Shake to mix. Pour over the salad. The dressing recipe makes enough for two salads.

Notes
Maple Vinaigrette recipe adapted from Martha Stewart .


source :http://houseofyumm.com

Creamy Spinach Tomato Pasta

Creamy Spinach Tomato Pasta



Total Time: 25m
Yield: 4-6 servings

Ingredients
8 oz dry pasta - such as farfalle
1-2 tbsp olive oil or buttery spread or oil spray
1 1/2 tbsp minced garlic
3 tbsp flour (spelt, white, or sweet rice flour)
1 tsp onion powder
1/2 tsp salt
1 1/2 tsp dried oregano
1 cup cashew cream or unsweetened creamer – I like Nutpods Dairy Free Creamer
1/4 cup Parmesan-type topping or nutritional yeast, optional
1 cup unsweetened milk of choice or additional creamer
1 can diced tomatoes, or 14 oz diced tomatoes
1 cup fresh or 1/2 cup frozen spinach, optional

Instructions
Bring a salted pot of water to a boil. Boil pasta according to package directions, then drain fully but do not rinse. Meanwhile, sauté the garlic in the oil for 1 minute. (Technically, you can use oil spray, but the oil will give a richer flavor and will help the sauce adhere to the pasta – It amounts to less than a teaspoon per serving, and I really think the flavor will be much better if you use oil instead of spray.) Add the flour, onion powder, and salt. Sauté an additional minute, then whisk in the creamer, milk, oregano, and Parmesan, if using. Bring to a boil, whisking constantly. Boil and whisk for about a minute, then add the tomato and spinach – You can omit the spinach if desired. Stir until sauce thickens. Add the pasta and stir to coat. Season with salt and pepper if desired. If the pasta absorbs the sauce and looks dry, stir in a little more milk of choice until sauce is creamy again.


source : http://chocolatecoveredkatie.com