wonderfood1

Ingredients 1 Tablespoon Olive Oil 3-4 Large Chicken Breasts Salt Pepper 2 cloves Garlic (minced) 1 teaspoon Thyme 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice) 3/4 cup Chicken Broth 1/2 cup Heavy Cream 1/2 cup Sundried Tomatoes (chopped) 1/4 - 1/2 cup Freshly Grated Parmesan Cheese Fresh Basil Instructions Preheat oven to 375 degrees.  In a large oven-safe skillet heat oil over medium-high heat.  Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side.  Transfer chicken to a plate.  Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Cook for 5 minutes, stirring often.  Stir in sundried tomatoes and parmesan cheese.   Return chicken to skillet and spoon sauce all over the chicken breasts.  Bake until chicken is cooked through -- about 15-18 minutes.  Garnish with basil and grated parmes...

                            INGREDIENTS Boneless 1 pound boneless chicken breasts 1 diced yellow onion 2 minced garlic cloves 1 can of chicken stock [12 ounces] 1 can of chicken cream [12 ounces] 2 cans large northern beans drained and rinsed [15 oz] Diced green chillies 2 cans [4 oz] 1 can of whole corn with hazel [15 oz] 1 teaspoon of salt 1/2 teaspoon of black pepper 1 teaspoon of cumin 3/4 teaspoons of oregano 1/2 teaspoon of chili powder 1/4 teaspoon of cayenne pepper small handful of chopped fresh coriander 8 ounces of softened reduced fat cheese cream 1/4 cup half and half TOPPINGS: sliced ​​jlapenos sliced ​​avocado spoonful of sour cream fresh chopped coriander chopped green onions tortilla strips Hammered shredded cheese INDICATIONS Add the chicken breasts to the bottom of the slow-cooking pot, add salt, pepper, cumin, oregano, chili powder and cayenne pepper. Top with diced onion, minced garlic, large north...

INGREDIENTS For the Cajun seasoning: 1 tablespoon of delicate paprika 1 1/2 teaspoons of salt 1 1/2 teaspoons of garlic powder 1 teaspoon of onion powder 1 teaspoon of chili powder, add more if you like the heat 3/4 teaspoon of dried thyme 1/2 teaspoon of dried oregano 1/2 teaspoon of KETO cane sugar: use the cane sugar substitute 1 / 2-3 / 4 teaspoon of cayenne pepper, add more if you like the heat 1/4 teaspoon of black pepper broken to taste For the steak: 23-ounce steak (650 g), cut into 2-inch cubes (loin, rump, New York strip, porterhouse or ribeye) 1-2 tablespoons of canola oil, divided 1/4 cup of butter 4 finely chopped garlic cloves INSTRUCTIONS Combine the cajun dressing in a shallow bowl. Add the steak and spear bites to evenly coat. Heat 2 teaspoons of oil in a skillet or skillet over medium-high heat until hot. Sear the steak stings in batches for 2-3 minutes per side until the edges are crisp and golden, adding extra oil if necessary. To put aside. Reduce heat to medium. A...

INGREDIENTS : 8 oz. Medium-sized pasta shells 1 tablespoon of olive oil 1 kg of ground beef 1/2 medium sweet onion, diced 2 cloves of garlic, chopped 1 1/2 teaspoons of Italian seasoning 2 tablespoons of flour for all uses 2 cups of beef broth 1 (15 ounces) can tomato sauce 3/4 cup of cream Kosher salt and freshly ground black pepper to taste 6 ounces of extra sharp cheddar cheese, about 1 1/2 cups INDICATIONS: In a large pot of boiling salted water, cook the pasta according to the instructions on the package; drain well. Heat the olive oil in a large skillet over medium-high heat. Add the minced meat and cook until golden brown, about 3-5 minutes, making sure to crumble the meat during cooking; drain excess fat. To put aside. Add the onion to the pan and cook, stirring frequently, until it is translucent, about 2-3 minutes. Mix with garlic and Italian seasoning until it is perfumed, about 1 minute. Whisk in the flour until lightly browned, about 1 minute. Beat gradually in beef broth ...

                                                               ingredients chicken breasts (as many as you want / want) olive oil (only a spoonful) minced garlic (a smattering ... little more than a smattering if you really like garlic) chili flakes (leave them out if you don't like the heat) marinara sauce (you probably won't need more than one can unless you're a seafaring demon) Parmesan cheese mozzarella (you'll need double the Parmesan mozzarella) crostini (we used seasoned Italian) INSTRUCTIONS We also cut the chicken into cubes instead of leaving them whole. So in the bottom of a casserole there is a little olive oil, minced garlic and chilli flakes. And yes, those are the technical measures. Use exactly "some". Nothing more, nothing less. Then cover the chicken with the marinara sauce you think is necessary. Then cover th...

ingredients 4 boneless and skinless chicken breasts, 6 ounces each 4 ounces of cream cheese, room temperature 1/2 cup of grated cheddar cheese 1 package of condiments on the ranch 1/2 cup of buffalo sauce 1 tablespoon fresh parsley Dressing for ranch or blue cheese, to serve Instructions Preheat the oven to 375 degrees. Spray a 9x13 dish with non-stick spray. Put the chicken breasts on a cutting board and use a sharp knife to cut a pocket on the side of each chest, being careful not to cut it all the way down. Put the chicken aside. Add the cream cheese, cheddar and ranch dressing to a small bowl and mix well to combine. Pour the cream cheese mixture evenly into a piece of chicken. Put the chicken in the prepared pan and brush it heavily with the buffalo sauce. Cook for 25 minutes, brushing with additional sauce every ten minutes. Sprinkle with chopped parsley and season with ranch or blue cheese sauce before serving. adapted from :  thatlowcarblife

INGREDIENTS 1/4 cup of brown sugar 3 tablespoons of smoked paprika 1 tablespoon of chili powder 1 tablespoon of garlic powder 1 tablespoon of powdered onions 1 tablespoon of dried thyme 1 teaspoon of Cayenne pepper, optional 1/2 teaspoon of kosher salt 1/2 teaspoon of ground black pepper 4 boneless and skinless chicken breasts 1/4 cup of butter INSTRUCTIONS In a medium bowl, whisk together the brown sugar, paprika, chilli powder, garlic powder, onion powder, thyme, cayenne pepper, salt and pepper. Put the chicken breasts in a large zippered bag and pour the dressing on the chicken. Shake the chicken to coat. Transfer the chicken to the refrigerator (still in the bag) and marinate for 30 minutes or up to 24 hours. Preheat the oven to 425 degrees. Remove the chicken from the bag and place it on a baking sheet lined with a sheet. Put 1 tablespoon of butter on each chicken breast. Bake the chicken in the oven for 20-30 minutes (or according to the table above) until an instant reading ther...

Slow Cooker Cream Cheese Crack Chicken ingredients 3 chicken breasts 2 (8 ounces) packages of cream cheese 1 package of condiments on the ranch 1 cup of grated cheddar cheese 1 teaspoon of garlic powder 8 slices bacon, cooked and crumbled 8 slices of cheddar cheese 8 rolls of hoagie Instructions Add the chicken, cream cheese, ranch dressing, grated cheddar cheese and powdered garlic to a slow-cooking pot and cook over high heat for 3-4 hours. Toast the hoagie rolls, collect the chicken and cover with a slice of cheddar and crumbled bacon. Adapted from :  myincrediblerecipes

Silky Smooth Sweet Potato Pie makes one 9-inch pie 1/2 recipe Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole and unpeeled  4 tablespoons (1/2 stick) unsalted butter, melted 3/4 cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract  1/2 cup full-fat sour cream Egg Wash: 1 large egg 1 teaspoon water Direction: Scrub whole sweet potatoes. Place them in a 4-6 quart pot and cover with cold tap water. Bring to a boil over high heat and let cook 45-50 minutes or until a paring knife slices them easily. Place hot sweet potatoes in a colander and run under cold tap water until you can handle them. On a floured surface, roll out pie dough to a 12″ diameter. Fit into a 9″ pie plate and trim the overhang to 1/2-inch. Crimp the edges and chill the crust while you prepare the filling. Place an oven rack ...

Sponge Cake Recipe Easy - Hot Milk Ingredients: 1 1/3 cups cake flour 1 1/4 tsp baking powder 1/4 tsp table salt 1/2 cup whole milk 4 tbs unsalted butter 3 eggs, room temperature 3/4 cup granulated sugar 1 tsp vanilla extract Method: Preheat oven to 175oC. Grease and line the base and sides of a 5-inch round baking pan with parchment paper. In a large mixing bowl, sift flour, baking powder and salt twice. Heat butter and milk in a saucepan till butter melts. Remove from heat and set aside. Using an electric mixer, beat eggs with sugar and vanilla until tripled in volume. Sift 1/3 of flour mixture into beaten eggs and fold in carefully with a spatula. Add the remaining flour in 2 more batches. Reheat milk mixture until just under a boil. Add the hot mixture to batter and fold in until homogenously distributed. Spoon batter into prepared pan and bake for 40- 45 minutes until golden. Turn out on a clean towel and cool completely. source:  http://bit.ly/34gdPQU

Easy Smores Cake Recipe Cake 1 box Devil’s Food Cake (and ingredients needed to make it) Filling: 1 can sweetened condensed milk 1 1/2 cups marshmallow fluff 3/4 cup powdered sugar 1/2 cup butter 1/2 teaspoon salt Topping 1 1/2 cups buttercream frosting 1 cup crushed Golden Graham cereal or graham crackers 1/2 cup triple chocolate chips Directions :  Make the cake according to directions and allow to cool. A 9x13in pan tends to work best for poke cakes but you can also use a gorgeous copper pan like this one Melt butter for the filling in a bowl and slowly mix in marshmallow fluff, powdered sugar, salt and sweetened condensed milk.  Set aside.  Use the end of a spoon to poke holes across the cake (see example), and slowly fill with filling mixture. Allow to sit for a few minutes to allow filling to sink in to holes. Then frost cake with buttercream frosting (for a less rich cake you could also used whipped cream). Sprinkle crushed graham cereal or crackers and then chocol...

Slow Cooker "Melt in Your Mouth" Pot Roast Ingredients: 1 chuck roast (mine was 3 pounds) Olive oil 1 pound carrots, peeled and cut into large chunks 2 pounds potatoes, peeled and cut into large chunks 1 onion, peeled and cut into large chunks 2 stalks celery, cut into large chunks (optional) 1 cup beef broth 1 tablespoon corn starch SEASONING MIX - 2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt) 1 tablespoon kosher salt 1 tablespoon dried thyme 1 tablespoon dried rosemary Directions: Combine together seasoning mix in a small bowl.  Set aside. Coat both sides of meat with olive oil.  Sprinkle on a third of the seasoning mix onto each side. Sear both sides of the meat in a large skillet over medium-high heat.  Transfer roast to slow cooker. Place the vegetables in a large bowl.  Drizzle on a little olive oil to coat vegetables.  Sprinkle on the remaining seasoning mix.  Add the vegetables...

Ingredients 1 1/4 cups mashed banana | 2 large or 3 small bananas 1 cup non-dairy milk 1/3 cup canola oil 1 cup granulated sugar 2 teaspoons apple cider vinegar 1 tablespoon vanilla 2 1/4 cups all purpose flour 1 tablespoon baking powder 3/4 teaspoon salt 3/4 cup chopped walnuts or chocolate chips plus more for sprinkling on top Instructions Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with oil.  Mash the bananas in a large mixing bowl. Measure to make sure you have about 1 1/4 cups mashed banana.  Add the non-dairy milk, oil, sugar, vinegar and vanilla to the bowl and whisk with the bananas until well combined.  To the wet mixture, add the flour, then sprinkle the baking powder and salt on top of the flour. Stir to mix with a large spoon until just combined; be careful not to over mix. Some small lumps are fine. Fold in chopped walnuts or chocolate chips, if using. Using a 1/4 cup measuring cup, add batter to the liners...

Ingredients 2 large sweet potatoes 1/4 cup maple syrup 2 tablespoons brown sugar 1/4 teaspoon cinnamon 2 tablespoons olive oil Salt to taste Instructions Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil for easy clean up. Rinse, peel and cut the sweet potatoes into 3/4 inch cubes. In a small bowl, mix the maple syrup, brown sugar, cinnamon and olive oil. Spread the sweet potatoes in a single layer on the baking sheet and pour the maple syrup mixture over them. Season lightly with salt and toss to coat. Roast in the oven, for 30 to 40 minutes or until tender and the edges are lightly brown, turning them with a spatula once during the cooking process. Remove from the oven and season with salt to taste. Serve warm. source :  http://bit.ly/32SkiQw

INGREDIENTS 2 eggs, plus one egg yolk 3/4 cup (5 ounces) granulated sugar 1 teaspoon vanilla bean paste, or vanilla extract zest of half a lemon 1 teaspoon lemon juice 1 cup (5 ounces) all-purpose flour, sifted 1/4 teaspoon baking powder 10 tablespoons (5 ounces) melted butter 2 tablespoons powdered sugar INSTRUCTIONS Preheat the oven to 375 degrees and grease the wells of the madeleine pan with butter. In a medium bowl, beat eggs with an electric hand mixer until they are pale yellow and fluffy, about 2-3 minutes.  Add sugar and blend.  Add vanilla paste, lemon zest, and lemon juice and blend again. In a separate bowl, sift together flour and baking powder.  Add the flour mixture to the batter and gently fold it in by hand. Slowly pour in the melted butter and fold the batter gently by hand until completely incorporated. Spoon the madeleine batter into each of the prepared wells, filling them 80-90 percent full.  Or you can fill a piping bag with the batter and pipe...

Ingredients 1 stick (4 ounces) unsalted butter, melted until browned 2 teaspoons vanilla extract 1 and 1/2 teaspoons lemon zest, finely grated 1 cup all-purpose flour 1 and 1/4 teaspoons baking powder 1/4 teaspoon salt 3 large eggs, at room temperature 3/4 cup granulated sugar 1/2 cup confectioners sugar, sifted, optional Instructions Cut the butter in tablespoons and place them in a heavy saucepan over medium heat. Once the butter has melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 10 minutes. Remove from heat and pour the browned butter into a small bowl. Stir the vanilla and lemon zest into the butter, then set aside to cool. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside until needed. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed while gradually adding the sugar. Once all of the sugar has been added, increase the spee...

INGREDIENTS 3 eggs 2/3 cup (130 g) sugar 1 1/2 (7.5 ml) tsp orange zest 1 cup (120 g) flour 1 tsp (5 ml) baking powder ¼ tsp (1.25 ml) salt 6 tbsp (60 ml) melted butter 1 tbsp (7 g) powdered sugar INSTRUCTIONS Beat eggs with sugar until pale yellow. Add zest. Whisk together dry ingredients add to the egg mixture gently, until just combined. Then add melted butter. Refrigerate the batter at least 1 hour! Or overnight. This is really critical for getting the “hump” of a Madeleine, the traditional mark of this classic French cookie. Preheat oven to 350F/(176C). Lightly coat a non-stick, Madeleine pan with baking spray using this technique. Spray the baking spray into a small bowl and with a pastry brush lightly grease each well. Spoon 1 tbsp (15 ml) of batter into the center of the well and don’t touch it. It will spread out by itself and keep a more uniform shape that way. Bake 7-8 mins until slightly golden around edges and centers look set and slight hump has appeared. Allow to cool sl...

Ingredients 1 1/2 cup chicken cooked and shredded 2/3 cup salsa 1 1/2 tsp ground cumin 1 tsp dried oregano 2 tbsp canola or vegetable oil divided 1 package Knorr® Fiesta Sides™ - Spanish Rice 1 1/4 cup colby jack cheese shredded 4 flour tortillas burrito sized Instructions COMBINE the cooked shredded chicken with salsa, cumin, and oregano; set aside. Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions (cover and simmer for 7 minutes). Remove from the heat. STIR in the chicken mixture and cheese with the rice. Divide the mixture between flour tortillas, wrap and place seam-side down on a lined baking sheet. Brush with the remaining oil and place in oven to bake for 20 minutes (or until golden brown and crispy) at 425 degrees. Serve, if desired, with your favorite toppings such as; shredded cheese, sour cream, chopped tomato, chopped cilantro, chopped green onion, chopped lettuce, and lime wedges. source:  http://bit.ly/2JSPkRC

Ingredients 3 1/2 cups cooked shredded chicken breasts* Vegetable oil for frying, plus 2 tsp for sautéing 1/2 cup finely chopped yellow onion 1 clove garlic, minced 1/2 cup tomato sauce 1/2 cup low-sodium chicken broth 2 1/2 tsp chili powder 1/2 tsp cumin 1/2 tsp paprika 1/4 tsp ground coriander 1/4 cup salsa** (bottled or fresh) 2 Tbsp sour cream, plus more for topping 1 3/4 cups refried beans, homemade or store bought* 6 burrito size flour tortillas 5 oz shredded Mexican cheese blend (1 1/4 cups)*** Guacamole and diced tomatoes, for serving (optional) Instructions Heat 2 tsp oil in a 10-inch non-stick skillet over medium-high heat. Once hot add onion and saute until slightly golden and tender, about 4 minutes. Add garlic and saute 30 seconds longer. Add in tomato sauce, chicken broth, chili powder, cumin, paprika, coriander and salsa. Bring just to a bubble, then reduce heat and simmer, stirring frequently until sauce has thickened and reduced by about half and onions are tender, abo...

INGREDIENTS 2 cups cooked chicken, chopped or shredded 1 cup of your favorite salsa 1 teaspoon ground cumin 1/2 teaspoon dried oregano leaves, crushed 1 cup shredded cheddar cheese 2 green onions, chopped (about 1/4 cup) 6 (8 inch) flour tortillas 2 tablespoons butter, melted diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping INSTRUCTIONS Preheat oven to 400°F. Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet. Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy. Garnish with desired toppings and serve with salsa on the side. source:  http://bit.ly/2NjmRXq