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Healthy Recipes-grilled Greek Chicken Recipe

ÍngredíentsFor the marínade:

  • 1/2 cup plaín Greek yogurt (use full fat yogurt for best results)
  • 1/4 cup extra-vírgín olíve oíl
  • 1/4 cup fresh lemon juíce
  • zest of 1 lemon
  • 1 tablespoon whíte balsamíc vínegar
  • 2 tablespoons fresh oregano leaves chopped (or 2 teaspoons dríed)
  • 1 tablespoons fresh thyme leaves or 1 teaspoons dríed
  • 6 medíum garlíc cloves mínced
  • 1 teaspoon Kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1/4 teaspoon red pepper flakes

For the skewers:

  • 3-4 boneless skínless chícken breasts cut ínto 2-ínch píeces for skewers
  • 1 large red bell pepper seeded and cut ínto 1 1/2-ínch cubes
  • 1 medíum red oníon cut ínto 1 1/2-ínch cubes
  • 6-8 skewers (íf usíng wooden skewers soak ín water for 30-mínutes before gríllíng)

Ínstructíons

  1. Combíne all the marínade íngredíents ín a large zíplock bag. Seal and massage the bag to combíne all the íngredíents.
  2. Add the chícken to the bag turníng to coat. Marínate for 4-24 hours. Turn the bag a few tímes whíle marínatíng.
  3. Preheat gas gríll to 400F.
  4. Pour the marínated chícken píeces ínto a large straíner to remove the excess marínade. Thread chícken píeces onto the skewers alternatíng wíth peppers and oníons. Gríll untíl the chícken ís cooked through about 4 mínutes on each síde or untíl juíces run clear.

This article and recipe adapted from this site

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Copycat Texas Roadhouse Rolls

Ingredients

  • 2 ¼ teaspoon Active Dry Yeast or 1 packet
  • 1 ¼ cup Milk
  • ¼ cup Honey
  • 4 Tablespoons melted Butter separated
  • 1 large Egg at room temperature
  • 1 teaspoon salt
  • 4 cups Flour

Instructions

  1. Bring the milk to a boil. Remove it from heat and let it reduce lukewarm.
  2. Mix the milk yeast and honey in a small bowl until well combined. Let it sit for 5 minutes.
  3. In a large bowl mix 3 tablespoons of the butter the milk mixture the room temperature egg and 2 cups of flour. Mix slowly until smooth. (Use a mixer with a dough hook if you have one otherwise it works by hand.) Gradually add the remaining 2 cups of flour and mix until a dough has formed.
  4. Add salt and mix/knead for 8 minutes. Then drop the dough onto a floured surface and knead for a few more minutes.
  5. Spray a large bowl with cooking spray and drop the dough inside. Cover the bowl (plastic wrap or a damp cloth works) and let it rise for an hour in a warm place.
  6. Spray 2 cookie sheets with vegetable oil. Punch down the dough and roll it out on a flat floured surface until it’s about ½ inch thick. Fold it in half and gently seal.
  7. Cut into 24 squares of even size and place on the cookie sheets. Cover them and let them rise for about 40 minutes until doubled in size.
  8. Preheat oven to 350 degrees and bake for 12-15 minutes or until the top is a light golden brown.
  9. Melt the remaining tablespoon of butter and brush the top of the rolls.
  10. Serve with Copycat Texas Roadhouse Butter.

Base Recipe adapted from this SITE

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Strawberry Angel Food Cake

IngredientsFor the Cake

  • 14 ounces pre-made angel food cake
  • For the strawberry topping
  • 1 16-ounce package fresh strawberries washed tops removed and sliced thinly
  • 3/4 cup homemade strawberry glaze (see notes)

For the cream cheese layer

  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1/3 cup milk

For the Whipped Cream *see notes

  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Slice the angel food cake into 1? cubes and layer them in the bottom of an ungreased 9×13 baking dish. Set aside.

Make the whipped cream

  1. In a medium bowl add the cold whipping cream and vanilla. Beat on high with a hand mixer or in a stand mixer until the mixture starts to foam and get slightly thicker–about 3 minutes. Add the powdered sugar and beat on high until stiff peaks form–another 2 to 3 minutes. Be careful not to over beat your cream or it will separate and turn to butter. When the mixture will hold a peak that doesn’t fall over it’s ready.

Make the cream cheese layer

  1. In a small bowl blend the cream cheese powdered sugar half of the whipped cream and milk together with a handheld mixer.
  2. Spread in dollops over the cake. Use a spatula and your fingers to spread it around. It will be thick. Just do the best you can.
  3. Spread the other half of the whipped cream over the cream cheese layer.

Make the strawberry layer

  1. Mix the berries and glaze in another bowl and spread evenly over the cool whip.
  2. Refrigerate until ready to serve.

This article and recipe adapted from this site

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The Best Keto Death By Chocolate Cake

You’ll Need:CÁKE:

  • 2 cups blánched finely ground álmond flour
  • 1 tsp báking powder
  • 1 tsp vánillá extráct
  • 2 eggs
  • 1/2 cup butter softened
  • 1 cup gránulár erythritol or preferred sweetener
  • 1/2 cup unsweetened cocoá powder
  • 1 cup unsweetened álmond milk

FROSTING:

  • 8 oz creám cheese softened
  • 1 tsp vánillá extráct
  • 3 tbsp unsweetened cocoá powder
  • 1/2 cup butter softened
  • 1/3 cup powdered erythritol
  • 2 tbsp heávy whipping creám

OPTIONÁL

  • Lily s Chocoláte Chips (for drizzling ánd sprinkling áround edges)

Instructions:CÁKE:

  1. Preheát the oven to 350 degrees.
  2. In á lárge bowl mix the álmond flour erythritol cocoá powder ánd báking powder until fully combined. Mix in the butter ánd vánillá. Cráck open the eggs into the bowl ánd stir until completely combined then stir in the álmond milk.
  3. Prepáre three 6-inch round cáke páns (or work in bátches if needed) Generously butter or use pán spráy to prevent sticking. Then evenly pour bátter between three páns.
  4. Pláce the páns into the oven ánd báke for 20-25 minutes(ovens váry) until it springs báck when you touch ánd á toothpick comes out cleán.
  5. Let cool completely before removing from the pán or it máy (will) fáll ápárt. I find letting it cool to room temp for á few hours then keeping in the fridge overnight yields the best results.

FROSTING:

  1. In á lárge bowl whip áll ingredients together until fluffy 3-5 minutes.
  2. To ássemble: pláce first cáke on work surfáce ánd spreád ? of frosting over top. Pláce second cáke láyer ánd ádd frosting repeát ánd smooth frosting over top.
  3. Ádd ány optionál toppings/drizzles ás desired.

This article and recipe adapted from this site

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Best Keto Chicken Quesadilla

Ingredients

  • 1 1/2 Cups Mozzarella Cheese
  • 1 1/2 Cups Cheddar Cheese
  • 1 Cup Cooked Chicken
  • 1/4 Cup Bell Pepper
  • 1/4 Cup Diced Tomato
  • 1/8 Cup Green Onion

Directions 1. Preheat oven to 400 F. Cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.2. Place the chicken over half of the cheese shell. Then add the sliced peppers diced tomato and the chopped green onion. Fold the Cheese shell in half over the chicken and veggies. Press it firmly then return it to the oven for another 4- 5 minutes.3. Serve with sour cream salsa and guacamole. Garnish with chopped fresh basil parsley or cilantro.Note: To reheat preheat oven to 400 F. Bake for 6-8 minutes (if cold a little less if room temp).This article and recipe adapted from this site

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Best Ever Mini Cheesecakes With Graham Cracker Crumbs Cream Cheese And Cherry Pie Filling

THE BEST recipe ever for Mini Cheesecakes! Cheesecake filling with graham cracker crust made in cupcake tins. My kids beg me to make these again and again!Ingredientsfor the crust:

  • 1 cup graham cracker crumbs
  • 2 tbsp sugar
  • 3 tbsp butter melted

for the cheesecakes:

  • 16 oz cream cheese softened to room temperature
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 21 oz cherry pie filling

Instructions

  1. Place paper cupcake liners into muffin cups. In a small bowl stir together crust ingredients. Evenly divide mixture among the 12 muffin cups about 1 tablespoon in each. Using the bottom of a spice jar press the crust mixture firmly into the bottom of each muffin cup. Set aside.
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Crack Chicken And Rice Casserole Recipe

INGREDIENTS:

  • 1- 6.9 ounce box chicken rice a roni or any boxed rice and pasta mix
  • 1 cup carrots thinly sliced
  • 1/2 cup green pepper chopped
  • 1/2 cup onion finely diced
  • 1- 10.5 ounce can cream of chicken soup
  • 1 cup sour cream
  • 2 cups cooked chicken breast chopped
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded sharp cheddar cheese

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees. Grease a 9×13 baking dish.
  2. Cook the rice a roni according to package directions adding the carrots green pepper and onion in the last 5 minutes of cooking.
  3. Stir in the cream soup sour cream chicken breast and black pepper. Remove from heat.
  4. Spread the rice mixture evenly in the baking dish. Cover with cheese.
  5. Bake uncovered for 30 minutes then serve!

This article and recipe adapted from this site

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Lemon Butter Chicken

Ingredients

  • 4 (5 oz) chicken breasts* pounded to an even 1/3-inch thickness
  • Salt and freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 1 Tbsp olive oil
  • 4 Tbsp unsalted butter sliced into 1 Tbsp pieces divided
  • 1 1/2 tsp minced garlic
  • 1/2 cup low-sodium chicken broth
  • 3 Tbsp fresh lemon juice
  • 1/2 tsp fresh lemon zest
  • 1 1/2 Tbsp minced fresh parsley (optional)

Instructions

  1. Season both sides of chicken with salt and pepper.
  2. Place flour in a shallow dish then dredge both sides of chicken breasts in flour one at a time.
  3. Heat 12-inch skillet over medium-high heat.
  4. Add olive oil and 1 Tbsp butter let butter melt then add in chicken breasts in a single layer.
  5. Sear until golden brown on bottom about 4 – 5 minutes then flip and continue to cook until chicken registers 165 degrees in center about 4 – 5 minutes longer.
  6. Transfer chicken to a plate while leaving any little bit of excess oil in pan.
  7. Reduce to medium heat add garlic and saute 20 seconds or until just lightly golden brown then pour in chicken broth while scraping browned bits up.
  8. Pour in lemon juice then bring mixture to a simmer reduce heat slightly and let simmer until liquid has reduced by about half about 2 minutes.
  9. Add in remaining 3 Tbsp butter and lemon zest stir to melt butter.
  10. Return chicken to skillet spoon sauce over chicken and garnish with parsley. Serve warm.

This article and recipe adapted from this site

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Best Italian Pear Almond Cake

Ingredients

  • 9 Tbsp unsalted butter at room temperature
  • 9 Tbsp white sugar
  • 2 large eggs
  • 7 Tbsp all-purpose flour
  • 3.5 oz ground almonds
  • 1/2 tsp baking powder
  • 3 medium pears ripe peeled cored and halved
  • 1.7 oz flaked almonds
  • Icing sugar for garnish

Instructions

  1. Pre-heat oven to 375° F.
  2. Grease an 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.
  3. Prepare pears by peeling coring and cutting in half. Set aside.
  4. In a large bowl with an electric mixer or in the bowl of a stand mixer beat the butter and white sugar together until pale and fluffy.
  5. Add the eggs one at a time beating well after each addition. Using a spatula fold in the flour ground almonds and baking powder. Spoon batter into the prepared springform pan and use a palette knife to even out the mixture. (Batter will be thick and fill the pan only about an inch thick).
  6. Arrange the pear halves over the top of the cake and bake in pre-heated 375° oven for 25 minutes. Remove cake from oven and sprinkle the flaked/sliced almonds over the top. Return to the oven for a further 8-10 minutes. The cake is ready when a skewer inserted into the centre of the cake comes out clean.
  7. Leave the cake to cool in the tin then run a knife around the outside and carefully remove the ring and base. Dust with icing sugar before serving with
  8. Optional Mascarpone Marsala and Orange Cream: Whisk the grated rind of 1 orange and 2 Tbsp. of freshly squeezed orange juice in a bowl. Add 2 tablespoons sweet Marsala and 100 g (3 1/2 oz.) of mascarpone cheese. Sweeten with icing sugar to taste.

This article and recipe adapted from this site

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Sesame Chicken And Broccoli

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1.25 pounds boneless skinless chicken breast diced into bite-sized pieces
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 teaspoons cold water
  • 1/4 cup light brown sugar packed
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons hoisin sauce
  • 1 to 2 tablespoons chili garlic sauce or to taste
  • 2 teaspoons ground ginger
  • 5 cups broccoli florets
  • salt and pepper optional and to taste
  • sesame seeds for garnishing

DIRECTIONS:

  1. To a large skillet add the oils chicken and cook over medium-high heat for about 5 minutes or until chicken is nearly cooked through; stir and flip intermittently to ensure even cooking.
  2. While chicken cooks to a small bowl add the cornstarch water and stir to dissolve; set slurry aside.
  3. To a separate medium saucepan add the brown sugar soy sauce honey hoisin sauce chili garlic sauce ginger stir to combine and bring to a boil over medium heat. Allow mixture to bubble gently for 1 minute.
  4. After the mixture is boiling add the cornstarch slurry whisk to combine and allow the sauce to boil and thicken for 2 to 3 minutes; whisking nearly constantly.
  5. Push the chicken to one side of the skillet add the broccoli to the other side evenly pour the sauce over the chicken and broccoli and gently stir to combine and coat evenly.
  6. Cover skillet and cook for about 5 minutes or until broccoli is as crisp-tender as desired.
  7. Optionally add salt and pepper evenly sprinkle with the sesame seeds and serve immediately. Recipe is best fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months

This article and recipe adapted from this site