Low Carb and Keto Friendly Butter Cake Recipe

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

Ingredients

• 2.5 Cups Almond Flour
• 1 Cup Coconut Flour
• 1/4 Cup Egg White Protein
• 1 Tbs Baking Powder
• 1/2 Tsp Salt
• 1 Cup Salted Butter Softened
• 1 Cup Swerve I used the granular version
• 7 large eggs
• 3 tsp vanilla extract
• 1/2 cup Heavy Whipping Cream
• 1 Cup Water
• Optional Butter Cake Topping ideas:  Sprinkle Powdered Swerve on top or top is with a Low Carb Cream Cheese Frosting as seen in this Low Carb Lemon Pound Cake recipe we shared a few months ago.

Instructions

1. First, start by combining the softened butter and Swerve sweetener together with a mixer until it is well combined.
2. Next, add the wet ingredients to the butter mixture.
3. Finally, add the remaining dry ingredients to the butter mixture and stir.
4. The batter will come out somewhat thick and spreadable.  This is perfect!
5. Spray a bundt pan with non-stick cooking spray and then dust completely with coconut flour.  Be sure to cover the bundt pan completely to avoid sticking.
6. Bake it at 350 degrees for about 45 to 50 minutes until it's golden brown.  Do the toothpick test meaning place a toothpick in the cake and if it comes out clean, it's done.
7. You can make this as a sheet cake but the cooking time will be a lot less.  It may only take it about 20 to 25 minutes at 350 degrees.

Base Recipe adapted from site

Slow Cooker Chicken Marsala

Ingredients

• 6 (1.5 pounds, total) boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon sweet paprika
• salt and fresh ground pepper, to taste
• 1 tablespoon olive oil
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup dry marsala wine
• 1/2 cup water
• 1/4 cup cornstarch
• 1/4 cup heavy cream
• chopped fresh parsley, for garnish

Instructions

1. Lightly grease a 6-quart slow cooker with cooking spray and set aside.
2. Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.
3. Heat olive oil in a skillet over medium-high heat.
4. Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.
5. Transfer chicken to slow cooker and top with mushrooms and garlic.
6. Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
7. Pour wine over chicken and mushrooms.
8. Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.
9. Remove chicken breasts from slow cooker and set aside on a plate.
10. Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
11. Add heavy cream to the wine sauce and whisk until combined.
12. Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.
13. Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
14. Serve.

This article and recipe adapted from this site

Chicken Francese

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

Ingredients

• 3 to 4 chicken breasts boneless and skinless, about 14 oz. to 16 oz. total
• 1 cup flour for dredging (you'll also need 2 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).
• Kosher salt
• Freshly ground black pepper
• 1 tsp garlic powder
• 4 eggs
• 2 tbsp Parmesan grated
• 4 tbsp fresh parsley chopped (divided...2 tablespoons for batter, 2 for garnish)
• 4 tbsp olive oil divided...2 tablespoons for sautéing the chicken, and then 2 more for the sauce
• 4 tablespoons unsalted butter divided...2 for sautéing the chicken, 2 for the sauce
• 4 garlic cloves minced
• ¼ teaspoon red pepper flakes more, to taste
• ½ cup dry white wine ie, Pino Grigio
• 1 ¼ cups chicken stock
• Juice of two fresh lemons about 4 tablespoons

Instructions

1. Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to 1/8" to 1/4" in thickness.
2. Cut each pounded chicken piece into halves, or thirds. Set aside.
3. Pour the flour onto a platter or plate. Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 2 tablespoons to use later for the sauce.
4. In a second small/medium-sized bowl, mix together the eggs, Parmesan, 2 tablespoons of the parsley, and a pinch of salt and pepper.
5. Dredge each chicken cutlet in the flour mixture and then dip into egg mixture, fully coating.
6. Heat oil over medium heat in a large skillet. After the oil has heated, add 2 tablespoons of the butter.
7. Place the coated chicken into the hot skillet, 2 at a time.
8. Cook for 3 to 4 minutes, until nicely browned on the bottom.
9. Flip and cook the other side until completely cooked through and nicely browned, about another 3 - 4 minutes.
10. Remove from the pan and repeat with remaining chicken. (Cooked cutlets can be made 1 to 2 hours ahead of time. Re-heat in (350 F) oven 15 minutes before serving, or keep warm in oven (220 F) until ready to use.
11. In the same skillet, add the remaining 2 tablespoons of oil over medium heat.
12. Add garlic and crushed red pepper, cook until soft, about 3 minutes.
13. Add the reserved 2 tablespoons of seasoned flour, and mix completely. Add another tablespoon of flour if too wet, should resemble wet sand. Stir and let cook for about 1 to 2 minutes (don't let it get dark brown).
14. Add white wine and chicken stock and bring to a boil. Reduce the heat.
15. Add the lemon juice. Stir until slightly thickened.
16. Season with a healthy pinch of salt and pepper.
17. Remove the pan from the heat and stir in remaining 2 tablespoons of butter. Stir until melted.
18. Taste and adjust seasonings, if necessary.
19. Place cutlets on plates, or platter, and pour sauce over the top.
20. Garnish with remaining parsley.
21. Enjoy!

This article and recipe adapted from this site

fluffy, fluffy pancakes

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

INGREDIENTS

• 1 cup All-Purpose Flour, sifted
• 2 tsp Baking Powder
• Pinch of Salt
• 2 tbsp White Sugar
• 3/4 cup plus 2 tbsp Milk
• 1 Large Egg, beaten
• 2 tbsp Unsalted Butter, melted
• 1 tsp Pure Vanilla Extract
• Canola Oil (or any other vegetable oil), for cooking

---

INSTRUCTIONS

1. Combine flour, sugar, salt, and baking powder into a bowl and mix well.
2. In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!
3. Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes.
4. Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
5. Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot.

Base Recipe adapted from site

ALICE SPRINGS CHICKEN

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

Recipe:

• 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
• Lowry's Seasoning Salt
• 6 bacon slices
• 1/4 cup regular mustard
• 1/3 cup honey
• 2 Tbsp. Mayonnaise
• 2 teaspoons dried onion flakes
• 1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)
• 2 cup shredded Colby/Jack cheese

INTRUCTIONS

1. First, Sprinkle and rub the chicken breasts with seasoning salt.  Cover and refrigerate for 30 minutes.
2.  While the chicken is in the refrigerator, cook bacon in a large skillet until crisp.  Remove bacon and set aside.  ***Do not discard grease.***
3. Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned.  Place chicken in a 9" × 13" casserole dish or pan.
4. To make the Honey Mustard:  In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. 
5. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
6. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
7. Serve with the left over Honey Mustard Sauce that you made.

This article and recipe adapted from this site

Easy Slow Cooker Chicken Taco Soup

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

Ingredients

• 1 cup mild salsa
• 15 ounce can black beans rinsed and drained
• 15 ounce can pinto beans rinsed and drained
• 15 ounce can corn drained
• 14.5 ounce can petite diced tomatoes
• 3 tablespoons homemade taco seasoning or store-bought
• 2 cups low sodium chicken broth
• 1 pound boneless skinless chicken breasts
• Optional toppings: cilantro, plain Greek yogurt or sour cream, grated cheese, avocado, green onion, tortilla chips

Instructions

1. Place salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, and chicken broth in slow cooker. Stir to combine. Nestle chicken into the slow cooker so that it’s completely covered by the liquid and other ingredients.
2. Cover and cook on low for 6 hours. Remove chicken and shred or cut into bite-size pieces. Stir chicken back into the soup.
3. Serve with toppings as desired.

Notes

• Freezer to Slow Cooker Directions:(1) Place all ingredients except for broth in a heavy duty zip top plastic bag. Freeze flat for up to 3 months.(2) Thaw the bag (either 24 hours in refrigerator or in a bowl of water).(3) Transfer bag contents to slow cooker, add the broth and cook according to directions above.
• As written, this soup is medium-spicy. You can use 1 tablespoon less taco seasoning for a mild version.
• The taco soup can cook for longer than 6 hours if needed. I wouldn't recommend cooking it more than 8 hours (on low).

This article and recipe adapted from this site

Sun-dried tomato and mushroom pasta in a garlic and basil sauce

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

Ingredients

• 2 tablespoons olive oil
• 8 oz mushrooms sliced
• 3 garlic cloves minced
• 3.5 oz sun-dried tomatoes diced
• 2 cubes chicken bullion (use Vegetarian "Chicken" Bouillon for vegetarian version)
• 2 cups water
• 1/2 cup half and half
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese shredded
• 1 tablespoon dried basil or up to 2 tablespoons minced fresh basil
• 1/2 lb fettuccine pasta

Instructions

1. Heat olive oil on medium-high heat, add sliced mushrooms and garlic - and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
2. Dissolve 2 cubes of chicken bullion in 2 cups of boiling water. Carefully add the broth to the skillet - continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.
3. If your sauce is too thick at this point - add another 1/2 cup half and half. If your sauce looks thin to you - do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) - and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.
4. Cook fettuccine al dente according to the package instruction. Drain and rinse in cold water (this will stop the cooking). Add the fettuccine into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes (or more - to achieve the desired thickness) stirring constantly to coat well.
5. Note: do not add salt to the creamy sauce because it should already be salty enough from the dissolved chicken cubes. Only in the very end when the sauce is done, you may add some salt if needed.

Recipe Notes

WHAT IS HALF AND HALF? Half and half is the US milk product that combines half milk half cream to form a lighter cream unlike heavy cream. To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup regular cream (heavy, or whipping cream).

This article and recipe adapted from this site

Creamy Parmesan Garlic Chicken

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

Ingredients

• 4 small-medium chicken breasts or 2 large halved
• salt and pepper to taste
• 2 tablespoons olive oil
• 3-4 cloves garlic minced
• 1 cup light cream or half & half, or heavy cream
• 1 tablespoons Italian seasoning or oregano
• 1/2 cup parmesan cheese grated
• 1 cup spinach chopped (optional)

Instructions

1. Season chicken with salt and pepper. Heat olive oil in a large heavy skillet or pan. Add chicken to the pan and cook for 5-6 minute per side or until the outside is golden and the chicken is cooked through (cooking times will vary depending on the thickness of the chicken breasts).
2. Remove chicken from the pan, reduce heat to low-medium, and add garlic; stir for 30 seconds. Add the cream or half and half, Italian seasoning, and parmesan cheese. Stir to combine. Stir in 1 cup of chopped spinach if desired. Simmer for another 2-3 minutes.
3. Return chicken to the pan and simmer for another minute then turn off heat. Spoon sauce over chicken. Serve with pasta or veggies.

This article and recipe adapted from this site

LOW CARB PIZZA CASSEROLE

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

INGREDIENTS

• 14 ounces Cauliflower florets, cut into bite-size pieces
• ½ teaspoon Salt
• 2.5 ounces Pepperoni
• 2 pounds Italian Sausage, if in casings remove from casing before cooking

• 1 tablespoon Olive Oil
• 8 ounces Mushrooms, sliced
• 1 Green Pepper, cut into bite-size pieces
• 12 ounces Mozzarella cheese, shredded
• 1.5 cups Low Carb Pasta Sauce, we use Rao’s Homemade Marinara
• 1/4 cup Parmesan cheese, powdered
• 1 teaspoon Italian Seasoning

INSTRUCTIONS

1. Steam the cauliflower. Place cut cauliflower in a microwave safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3 minutes or until the cauliflower is tender. Don’t overcook!
2. Drain the cauliflower pat dry with a paper towel. Set aside.
3. Preheat oven to 400 degrees F.
4. In a large skillet over medium high heat cook the Italian sausage, approximately 15 minutes. When the sausage has finished cooking drain the excess fat. Set aside.
5. In the same skillet at olive oil and saute mushrooms over medium high heat for 10 minutes to remove the excess water. Set aside when done.
6. Prepare a 13×9 inch casserole dish by spraying it with non-stick spray then spread ½ cup of pasta sauce on the bottom.
7. In a large bowl add the cauliflower, cooked Italian sausage, mushrooms, and green peppers. Toss together until well mixed.
8. Spread ½ of the mixture in the casserole dish. Top with ½ cup of pasta sauce, followed by ½ of the pepperonis (kind of press them down in between the other toppings), and finally 6 ounces of mozzarella cheese.
9. Next spread the remaining toppings mixture over the cheese followed by the pepperonis (save 10 slices for the top of the casserole), remaining ½ cup of pasta sauce, and 6 ounces of mozzarella cheese.
10. In a small bowl mix together the Parmesan cheese and Italian seasoning.
11. Sprinkle the Parmesan mixture over the casserole and top with 10 slices of pepperoni.
12. Place in oven and bake for 30 minutes, or until the casserole is warmed through and the cheese is fully melted.

This article and recipe adapted from this site

Bakery Style Chocolate Chip Cookies

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

Ingredients

• 3 cups (380 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 sticks (227 grams) unsalted butter, at room temperature
• 1/2 cup (100 grams) granulated sugar
• 1 1/4 cups (247 grams) lightly packed light brown sugar
• 2 teaspoons vanilla
• 2 large eggs, at room temperature
• 2 cups (340 grams) semi sweet chocolate chips

Directions

1. Preheat oven to 350ºF. Line baking sheets with parchment paper.
2. In a medium bowl combine the flour, baking soda, and salt.
3. In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.
4. If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.
5. Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
6. Bake for 12-15 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
7. Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 5 days. See post for storage tips.

Base Recipe adapted from site

Pumpkin Honey Bun Cake

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

Ingredients

For the Cake Batter:

• 1 box super moist yellow cake mix
• 1/2 cup vegetable oil
• 4 eggs
• 1/2 cup sour cream
• 3/4 cup canned pumpkin (not pumpkin pie mix)
• 2 1/2 Teaspoons pumpkin pie spice
• 3/4 cups brown sugar
• 1/2 cup chopped walnuts

For the Glaze

• 1 cup powdered sugar
• 2 Tablespoons milk
• 1 Teaspoon vanilla

Instructions

1. Heat oven to 350 degrees. Greased the bottom and sides of a 13x9 inch baking pan.
2. Place the cake mix, oil,eggs, sour cream, pumpkin and pumpkin pie spice in a large bowl. Beat with an electric mixer on medium speed about 2 minutes until ingredients are just incorporated.  Measure out 2 cups of batter, place the batter onto the bottom of your prepared pan.
3. In a small bowl combine the walnuts with the brown sugar. Toss to combine. Sprinkle evenly over the cake batter.  Spoon the remaining batter evenly over the filling. Using a spatula, carefully spread batter over the filling to the edges of the pan.  Place in the oven and bake about 35 - 40 minutes or until a toothpick inserted comes out clean. Remove the pan to a cooling rack.

Make the glaze:

1. Place the powdered sugar, milk and vanilla in a medium bowl. Whisk to combine. Pour the glaze over the top of the hot cake, using a spatula to cover the entire cake with glaze. Cool the cake completely before serving.

Base Recipe adapted from site

Orange Juice Cake

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

Ingredients

• 1 (15.25-ounce) box yellow cake mix* (I prefer Betty Crocker or Pillsbury)
• 1 (3.4-ounce) box instant lemon pudding mix
• 3/4 cup vegetable oil
• 3/4 cup orange juice
• 4 large eggs
• For the glaze:
• 2 cups powdered sugar
• 3/4 cup orange juice
• 4 tablespoons unsalted butter

Instructions

1. Preheat the oven to 350°F and grease and flour a 10 to 12-cup Bundt pan.  
2. In a large bowl, using an electric mixer to combine the cake mix, pudding mix, vegetable oil, orange juice, and eggs.  Mix for about 2 minutes.  Pour the cake mix into the prepared pan. 
3. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides of the pan. Allow the cake to cool in the pan while you make the glaze.
4. In a small sauce pan, combine the powdered sugar, orange juice, and butter.  Cook over medium-low heat until the butter has melted, stirring frequently.  
5. Use a skewer or toothpick to poke holes in the cake.  Pour the warm glaze over the cake while it is still in the cake pan.  It's going to seem like a lot of glaze, but just keep pouring.  Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.  Allow to cool completely before serving.  This cake is best served after it has rested for about 8 hours.  

Base Recipe adapted from site

Chocolate Brownie Cake

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

INGREDIENTS

CAKE

• 1 box chocolate cake mix, both 15 ounce and 18.5 ounce work
• 1 box fudge brownie mix
• 4 eggs, room temperature
• 1 1/4 cup water
• 1 cup vegetable oil

GANACHE

• 1 cup heavy whipping cream
• 1 bag (12 ounces) semi sweet chocolate morsels

INSTRUCTIONS

CAKE

1. Heat oven to 350°F. Prepare a bundt pan with bakers spray or use the butter/flour method.
2. Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
3. Pour batter into prepared bundt pan and bake for 50-55 minutes.
4. When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more.

GANACHE

1. Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling.
2. Carefully pour chocolate morsels into cream... it may rise up and bubble and this is ok.
3. Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
4. Pour over cooled cake and serve.

Base Recipe adapted from site

LEMON GARLIC BUTTER CHICKEN AND GREEN BEANS SKILLET

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

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

Pan Seared Parmesan Crusted Chicken Recipe

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

Ingredients

• 1 egg
• salt and pepper
• 1 tsp garlic powder
• 1 tsp Italian Seasoning
• 1 cup Parmesan cheese (grated or shredded)
• 1/2 cup bread crumbs
• 1/4 cup flour
• 1 lb chicken breasts (thin, 4 pieces)
• 1 tbsp butter
• 1 tbsp olive oil

Instructions

1. First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder, and Italian seasoning.  Next, you should whisk the egg mixture slightly.
2. The second bowl is for the parmesan, bread crumbs and flour.
3. Now it’s time to dredge each chicken breast piece in egg/seasoning mixture. After that place in parmesan mixture and press. Turn to coat the other side of the chicken with parmesan mixture and press again.
4. Repeat with remaining chicken pieces and place each coated parmesan chicken onto a plate or a cutting board.
5. MELT butter and ADD olive oil on medium high heat in a skillet (stainless steel, cast iron skillet or non-stick).
6. PLACE COATED CHICKEN in skillet and cook for 3-4 minutes one one side. DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! Press down lightly with a spatula.
7. TURN WITH TONGS when the first side is golden brown and cook the other side for 3 to 4 minutes. Do not cook for more than a total of 6-8 minutes – just set the timer and flip when it beeps.
8. CHECK FOR DONENESS to make sure the chicken is fully cooked and not pink. If not, lower the heat and cook for a couple more minutes.
9. SERVE immediately.

This article and recipe adapted from this site

Classic Chicken a la King

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

Ingredients

• 1/2 cup salted butter
• 8 ounces mushrooms sliced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 1/2 cups milk
• 2 egg yolks
• 1/3 cup heavy creamy
• 1 cup frozen peas
• 1 cup chopped drained pimientos
• 4 cups chopped cooked chicken

Instructions

1. In a large saucepan, melt butter over medium-high heat. Add in mushrooms and cook until mushrooms are soft, about 5 minutes.
2. Add in flour and stir until there are no more specks of flour left. Pour in chicken broth and milk and bring to a boil. Reduce heat to low and simmer until sauce is thickened, about 3 minutes.
3. For a richer sauce: in a small mixing bowl, whisk together egg yolks with heavy cream. Working quickly, slowly pour in 1/2 cup of the hot mixture into the egg mixture while whisking vigorously. Immediately pour this mixture back into the saucepan, whisking the entire time. Cook 2 minutes more.
4. Stir in frozen peas, drained pimientos, and cooked chicken and let heat through, 2 to 3 minutes.
5. Serve hot over cooked rice, pasta, toast, or biscuits.

This article and recipe adapted from this site

One Pot Teriyaki Chicken Bowls

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

Ingredients

• 1 pound chicken cut into 1" pieces
• 3 tablespoons teriyaki sauce
• 2 cups long grain rice uncooked
• 3 1/2 cups water
• Kosher salt to taste
• 1/4 cups teriyaki sauce
• 3 tablespoons soy sauce
• 1/2 cup carrots chopped
• 1/3 cup green onion chopped
• 1/3 cup peas optional
• 1 cup broccoli chopped
• teriyaki sauce to taste

Instructions

1. In a large, deep skillet, cook chicken in 3 tablespoons teriyaki sauce on medium-high heat until just white on the outside (doesn't need to be cooked through).
2. Add remaining ingredients, except broccoli and extra teriyaki sauce, and bring to a boil.
3. Reduce heat and cover with lid. Simmer for about 20 minutes.
4. Add broccoli, cover again, and simmer an additional 5 minutes or until rice is cooked through.
5. Spoon extra teriyaki sauce, to taste, over the rice and serve immediately.

This article and recipe adapted from this site

Slow Cooker Pumpkin Spice Hot Chocolate

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

Equipment

• Slow Cooker- 6 quart or larger

Ingredients

• 24 oz. milk chocolate chips
• 1/4 cup unsweetened cocoa powder
• 1/4 cup sugar
• 2 Tbsp. vanilla extract
• 1 Tbsp. pumpkin pie spice
• 1 gallon whole milk
• Slow Cooker Size:
• 6 quart or larger

Instructions

1. Add everything to the slow cooker, stir.
2. Cover and cook on HIGH for 2.5 hours. Stirring occasionally.
3. Serve topped with whipped cream or marshmallows.
4. Note-
5. If you can’t find pumpkin pie spice I would personally start with 2 teaspoons of cinnamon, 1/2 tsp of nutmeg and a dash of cloves. After the cocoa has heated, taste and add more of what you think it needs.
6. This is a full pot of hot chocolate, it would be hard to travel with all made up. I suggest making this at your party location. You can heat up the milk in the microwave a bit in a glass container to speed up the process.

This article and recipe adapted from this site

https://www.themagicalslowcooker.com/slow-cooker-pumpkin-spice-hot-chocolate/

Perfect Chocolate Chip Cookies

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

Ingredients

• 1 1/2 cups all-purpose flour see notes below
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter see notes below, room temperature
• 1/2 cup firmly packed light brown sugar
• 6 tablespoons granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet

Get IngredientsPowered by Chicory

Instructions

1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
2. In a medium bowl, sift the flour, baking soda and salt together.
3. In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
4. Add the egg and vanilla and mix on low speed until mixed in.
5. Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
6. Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
7. Chill dough if dough is warm.
8. Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
9. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
10. Small cookies bake 8-10 minutes
11. Large cookies bake 10-13 minutes.
12. Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
13. Makes  18 -30 cookies depending on size.

This article and recipe adapted from this site

Snickers Brownies

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

INGREDIENTS

FOR THE BROWNIES

• 4 ounces semisweet chocolate, coarsely chopped
• 4 ounces unsweet chocolate, coarsely chopped
• 1/2 cup unsalted butter, cut into pieces
• 3 tablespoons unsweetened cocoa powder
• 3 large eggs, room temperature
• 1 3/4 cups packed light brown sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 cup all-purpose flour

FOR THE CARAMEL LAYER

• 1 1/2 cups caramel bits, or 30 unwrapped soft vanilla caramels
• 1 tablespoon evaporated milk

FOR THE NOUGAT LAYER

• 2/3 cup granulated sugar
• 1/3 cup evaporated milk
• 3 tablespoons unsalted butter
• 1 cup marshmallow fluff
• 3 tablespoons crunchy peanut butter, or creamy peanut butter

FOR THE CHOCOLATE LAYER

• 1 cup semisweet chocolate chips
• 1 tablespoon vegetable oil

INSTRUCTIONS

MAKE THE BROWNIE LAYER

1. Preheat the oven to 350ºF. Line an 8x8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray.
2. Add the chocolate and butter to a medium heatproof bowl set over a pot of simmering water. Stir occasionally until fully melted and smooth. Whisk in the cocoa powder until smooth. Set aside to cool slightly.
3. In a separate medium bowl, whisk together the eggs, sugar, vanilla, and salt until combined. Whisk in the melted chocolate until well combined. Fold in the flour with a rubber spatula just until combined.
4. Spread the batter evenly into the bottom of the prepared pan. Bake for 20 to 25 minutes, or until the top of the brownies look dry and the edges begin to pull away from the sides of the pan. Cool the brownies in the pan on a wire rack.

MAKE THE CARAMEL LAYER

1. In a medium microwave-safe bowl, combine the caramels and evaporated milk. Heat on high for 2 minutes, stopping to stir every 30 seconds until the caramels have completely melted. Spread evenly over the top of the brownie layer. Place the pan in the freezer while you make the nougat layer.

MAKE THE NOUGAT LAYER

1. In a small saucepan, combine the sugar, evaporated milk, and butter. Bring to a boil over medium-high heat, stirring constantly. Turn the heat down to medium and continue to boil at a moderate rate without stirring for 5 minutes. If the mixture turns dark in color, you've boiled it for too long. It should be light in color and the consistency of sweetened condensed milk.
2. Meanwhile, in a medium heatproof bowl, combine the marshmallow fluff and peanut butter. Slowly pour the hot nougat mixture into the marshmallow fluff and peanut butter. Whisk until well combined.
3. Spread the nougat layer evenly over the top of the caramel layer. Place the pan in back into the freezer while you make the chocolate layer.

MAKE THE CHOCOLATE LAYER

1. In a medium microwave-safe bowl, combine the chocolate chips and oil. Heat on high in increments of 15 seconds, stirring well between each one until the chocolate is melted and smooth.
2. Spread the chocolate evenly over the top of the nougat layer. Cover the pan loosely with aluminum foil and refrigerate for 2 hours. Lift the brownies out of the pan by the foil overhang and cut them into bars.

MAKE AHEAD TIP

1. Brownies will keep for up to 1 week stored in an airtight container in the refrigerator.
2. Brownies will keep for up to 3 months stored in an airtight container in the freezer. Thaw in the refrigerator overnight.

This article and recipe adapted from this site