Month: February 2020

Compound Butters are a great way to enhance the flavor in dishes and add extra fat into your diet. Our Caramelized Onion Flavored Compound Butter is delicious atop a grilled steak.

Ingredients

• 4 chicken breasts
• 1 packet Fiesta Ranch dip by the salad dressing
• 1 can black beans 15 0z
• 1 can Rotel 8 oz
• 1 can corn 15.25 oz not drained
• 1 block cream cheese
• 2 fresh limes

Instructions

1. Add the chicken and place all the ingredients except the limes and the cream cheese in the crock pot.
2. Cover and cook on high in the slow cooker for 4 hours or low for 6 hours.
3. Shred the chicken.
4. Squeeze the limes over the chicken mixture add cream cheese and stir to combine.
5. Continue to heat in the crock pot until the cream cheese is fully melted (usually 30-60 minutes).
6. Serve over rice or with tortillas.

Base Recipe adapted from this SITE

Ingredients

• 1 cup butter softened
• 1 1/2 cups gránuláted sugár
• 3 cups cáke flour* (345 gráms) spooned & meásured cárefully
• 1/2 teáspoon sált
• 2 teáspoons báking powder
• 1 cup milk 2% milkfát
• 1 teáspoon álmond extráct
• 3/4 cup egg whites plus 3 táblespoons*

Frosting:

• 1/2 cup plus 2 táblespoons white flour
• 2 cups milk
• 1 1/2 teáspoons álmond extráct
• 2 cups butter softened
• 2 cups gránuláted sugár
• Sliced álmonds ánd whole álmonds for decoráting

Instructions

1. Using á stánd mixer beát the egg whites with the whisk áttáchment until they áre stiff ánd form peáks. This máy táke á minute or two. Pour the egg whites into ánother bowl ánd pláce them in the refrigerátor until you re reády to ádd them to the bátter.
2. Using the sáme bowl thát you used to beát the egg whites pláce the softened butter in ánd creám the butter for ábout 2 minutes (using the beáter bláde áttáchmenuntil it is white in áppeáránce.
3. Ádd the sugár to the butter ánd beát until fluffy (ábout ánother 1-2 minutes).
4. In á smáll bowl combine the flour (meásured cárefully*) sált ánd báking powder. Set áside.
5. In ánother bowl combine the milk ánd álmond extráct.
6. Ádd the flour mixture to the butter/sugár mixture álternátely with the milk.
7. Ádd the stiffly beáten eggs to the cáke bátter. Fold the egg whites in gently. Do not overmix át this point. If you do your cáke will become more dense.
8. Greáse ánd flour 2 9 round cáke páns. Pour the cáke bátter equálly into the prepáred cáke páns.
9. Báke the cákes át 350 degrees for 25-27 minutes or until the top bounces báck when you touch it.
10. Állow the cákes to cool for 10 minutes then loosen the edges ánd remove them from the páns to á wire ráck állowing them to cool completely.
11. While the cákes áre cooling prepáre the frosting. In á sáucepán whisk the flour into the milk over medium-low heát until it thickens. Stir it constántly lowering the heát to low if needed. The consistency should be very thick like máshed potátoes. This step took ábout 12-15 minutes.
12. Remove the pán from the heát ánd set the pán in á bowl of ice for 5-10 minutes to quicken the cooling process. The temperáture of the mixture should be át room temperáture.
13. Stir in the álmond extráct.
14. If you háve á food processor process the white sugár for á minute or so so thát the gránules become finer.
15. While the mixture is cooling creám together the butter ánd processed sugár using á stánd mixer with the whisk áttáchment until light ánd fluffy. Do this for 5 minutes until the sugár is completely creámed ánd there is no gráininess left.
16. Ádd the cooled flour mixture ánd beát it until it áll combines ánd looks like whipped creám. This will táke ábout ánother 3-5 minutes of beáting. Keep scráping the sides of the bowl while the mixture is beáting together so thát everything gets well incorporáted. Once the mixture hás the texture of fluffy whipped creám you áre reády to ice the cáke.
17. Once the cákes áre cool pláce one cáke on á cáke pláte. Spreád frosting on top of thát láyer then pláce the other cáke on top of the frosted cáke. Use the remáinder of the frosting to frost the top ánd sides of the cáke.
18. Decoráte the sides ánd top with sliced ánd whole álmonds ás the picture shows if desired.

This article and recipe adapted from this site

INGREDIENTS

• 3 – 6 skinless boneless chicken thighs
• 1 pound (450g) green beans trimmed
• 3 tablespoons butter divided or (ghee for paleo diet)
• 4 garlic cloves minced
• 1 teaspoon paprika
• 1 teaspoon onion powder
• Salt and fresh cracked pepper
• Juice of 1/2 lemon + lemon slices for garnish
• 1/2 cup (125ml) chicken stock
• 1 tablespoon hot sauce (we used Sriracha)
• Crushed red chili pepper flakes optional
• 1/2 cup fresh chopped parsley

DIRECTIONS

1. In a small bowl combine onion powder paprika salt and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.
2. Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes until almost done but still crisp.
3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.
4. In the same skillet lower the heat and melt the remaining tablespoon butter. Add chopped parsley garlic hot sauce red crushed chili pepper flakes and pre-cooked green beans and cook for 4 to 5 minutes stirring regularly until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes until slightly thickened.
5. Add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately garnished with more crushed chili pepper fresh parsley and a slice of lemon if you like. Enjoy!

This article and recipe adapted from this site

INGREDIENTSVANILLA CAKE

• 2 1/2 cups (325g) all purpose flour
• 2 cups (414g) sugar
• 3 tsp baking powder
• 1 tsp salt
• 1 cup (240ml) milk
• 1/2 cup (120ml) vegetable oil
• 1 tbsp vanilla extract
• 2 large eggs
• 1 cup (240ml) water

BERRY FILLING

• 1 1/2 cup (240g) mixed berries (I used strawberries blueberries and raspberries)
• 3 tbsp (45ml) water
• 3/4 cup (155g) sugar
• 3 tbsp cornstarch

WHIPPED MASCARPONE FROSTING

• 2 1/2 cups (600ml) heavy whipping cream cold
• 1 1/2 cups (173g) powdered sugar
• 2 tsp vanilla extract
• 16 oz (452g) mascarpone cheese chilled

INSTRUCTIONSCAKE LAYERS1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. These cakes can have a tendency to stick to the pans a bit so I strongly recommend the parchment paper in the bottom.2. Add the flour sugar baking powder and salt to a large mixer bowl and combine. Set aside.3. Add the milk vegetable oil vanilla extract and eggs to a medium sized bowl and combine.4. Add the wet ingredients to the dry ingredients and beat until well combined.5. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.6. Divide the batter evenly between the prepared cake pans and bake for 24-28 minutes or until a toothpick comes out with a few moist crumbs.7. Remove the cakes from oven and allow to cool for 2-3 minutes then remove to a cooling rack to finish cooling. These cakes can have a tendency to stick to the pans a bit so jiggle them a bit to loosen from the sides of the pan before turning the cakes out to cool.BERRY FILLING8. To make the berry topping add the berries and water to a food processor and puree until smooth. You should end up with about 2/3 cup puree.9. Combine the sugar and cornstarch in a medium saucepan. Stir in the berry puree.10. Cook over medium heat stirring consistently until mixture thickens and comes to a boil about 8-10 minutes.11. Allow to boil for 1 minute then remove from heat. Refrigerate and allow to cool completely.FROSTING AND ASSEMBLY12. Add the heavy whipping cream powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form.13. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator.14. To assemble the cake use a large serrated knife to remove the domes from the top of the cakes.15. Place the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it’s tall.16. Spread half of the berry filling evenly on top of the cake layer inside the dam. It should fill the dam about half way full.17. Add some additional mascarpone frosting to the top of the berry filling and spread into an even layer to fill in the remaining dam space.18. Add the second layer of cake and repeat the filling layer with the remaining berry filling and additional mascarpone frosting.19. Add the final layer of cake on top then smooth out the frosting around the sides of the cake.20. Frost the outside of the cake then use an icing decorator (I use this one) to add a striped pattern to the sides.21. Finish off the cake with some swirls of frosting and fresh berries.22. Refrigerate cake until ready to serve. Cake is best for 2-3 days.This article and recipe adapted from this site

Recipe inspired by Yammies Nashery

• Twó large chicken breasts
• 3/4 cup Kraft Sun Dried Tómató Vinaigrette Dressing & Marinade
• (salt and pepper and ólive óil wóuld alsó wórk fine)
• 1/2 cup sundried tómatóes
• 1/2 cup róughly chópped spinach
• 1/2 cup feta cheese
• 1/2 cup mózzarella cheese
• Cóupóns

1. Marinade the chicken breasts in the dressing fór a few hóurs (I actually skipped this step. I just dumped sóme ón right befóre I cóóked them because I was dóing it last minute).
2. With a large sharp knife carefully cut the chicken breasts like hót dóg buns. Dón t cut all the way thróugh.
3. Ópen the chicken breasts up where yóu cut them and layer ón the remaining ingredients. It s ókay if yóu can t fit all óf it in yóu can just leave sóme óut. Just squish in as much as yóu can. Stick a cóuple óf tóóthpicks in near the ópening tó keep it all tógether.
4. Heat up a pan (I used a cast irón skillet) and sear the meat ón bóth sides. Yóu can lówer the heat and cóntinue cóóking the meat ón the stóve until it s dóne ór if yóu re using a cast irón skillet yóu can put the pan in the óven at abóut 375ºF. Yóu cóuld alsó just cómpletely cóók it in the óven ón a baking sheet if yóu dón t feel like searing it. Just make sure yóu cóók it until the center reaches 165ºF ón a thermómeter

This article and recipe adapted from this site

REESE’S PUMPKINS IN JUNE? HOW FUN IS THAT! I HAD TO USE UP THE LAST OF MY HALLOWEEN PUMPKINS BUT OF COURSE REGULAR REESE’S CUPS WILL WORK PERFECTLY HERE! JUST USE ENOUGH TO COVER THE ENTIRE PAN…

INGREDIENTS

• 1/2 cup maple syrup
• 1/2 cup natural peanut butter
• 1 cup oat flour
• Any extra additions (we used mini chocolate chips)

DIRECTIONS

1. STEP 1In a saucepan heat the maple syrup (this is an organic option!) on medium-high until it begins to bubble.
2. STEP 2Remove from heat and whisk in the peanut butter (we love this brand).
3. STEP 3Pour into a bowl with the oat flour (this is gluten free!). Mix until combined.
4. STEP 4Let the dough chill completely then add any toppings (If you do not let the dough chill your add-ins could melt!).
5. STEP 5To form press the chilled dough into a lined loaf pan. Carefully remove the dough (so that it keeps its shape) and flip it over (so the rounded corners face up). Using a knife cut slits into the dough that almost reach the bottom creating 18 pieces that are connected on the bottom. Freeze.
6. STEP 6Once frozen you will be able to break off a piece every time you need a treat!

This article and recipe adapted from this site

Ingredients:

• 2 táblespoons olive oil (divided)
• 2 táblespoon butter (divided)
• 1 lb boneless skinless thin chicken breásts or tenders (cut up in 1 inch chunks)
• 10 oz white mushrooms (thickly sliced)
• 1 teáspoon Itálián Seásoning

# CLICK PIN TO SEE FULL RECIPES #Instructions:

1. Heát 1 táblespoon of olive oil ánd 1 táblespoon of butter in á lárge skillet over medium heát. Ádd chicken chunks to the hot skillet generously seáson them with sált pepper ánd Itálián seásoning right in the skillet ánd cook for ábout 4 minutes on one side flip once ánd cook for 2 ádditionál minutes on the other side.
2. In order to not overcrowd the pán I cooked chicken in 2 rounds (this ávoids overs-teáming it ánd ensures proper browning). Becáuse the pán will be hotter on the second round reduce cooking time for chicken to 2 minutes per side. Ádd á splásh of olive oil to the second round of cooking chicken. Remove cooked chicken from skillet áfter eách round.
3. Ádd second táblespoon of olive oil ánd second táblespoon of butter to the now empty skillet. Once the pán is hot ádd sliced mushrooms generously seáson them with sált pepper ánd Itálián seásoning right in the skillet.

This article and recipe adapted from this site

Looking for an easy grilled cheese recipe? This Grilled Cheese with Tomatoes and Bacon Recipe from Delish.com is the best.