Tag: Recipe

Recipe Share

Spin on Chicken pot pie video Link Below

https://www.delish.com/cooking/recipe-ideas/recipes/a58236/easy-homemade-chicken-pot-pie-recipe/

Chicken Pot Pie

Chicken Pot Pie

Chicken pot Pie

Ingredients

For the crust 3 c. all-purpose flour, plus more for surface 1 tsp.

baking powder 1 tsp.

kosher salt 1 c.

unsalted butter, cut into 1/2″ pieces 1/2 c.

ice water (or more, if needed) For the filling 4

boneless skinless chicken breasts (or 3 cups shredded cooked chicken) 1/2 c.

butter, plus more for baking dish

kosher salt

Freshly ground black pepper 2

large carrots, peeled and diced 1

medium onion, chopped 3

cloves garlic, minced 3/4 c.

all-purpose flour 3 c.

low-sodium chicken broth 1/4 c.

heavy cream 1 c.

frozen peas 2 tbsp.

freshly chopped parsley 2 tsp.

freshly chopped thyme leaves

Egg wash

Flaky sea salt

Directions

  1. Make dough: Place flour and butter into freezer for 30 minutes before starting crust process. In a large food processor, pulse flour, baking powder, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add ice water into feed tube, 1 tablespoon at a time, until dough just come together and is moist but not wet and sticky (test by squeezing some with your fingers).
  2. Turn dough onto a lightly floured surface, form into 2 balls, and flatten into 2 discs (making sure there are no/minimal cracks). Cover with plastic wrap and refrigerate for at least 30 minutes.
  3. Cook chicken: Preheat oven to 400°. Grease a large baking dish with butter and grease one side of a large piece of parchment with butter. Season chicken all over with salt and pepper then place in baking dish. Place buttered side of parchment paper over chicken, so that chicken is completely covered. Bake until chicken is cooked through, 30 to 40 minutes. Let reset 10 minutes before cutting into cubes.
  4. Meanwhile, start filling: In a large pot over medium heat, melt butter. Add onions and carrots and cook until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, cubed chicken, peas, parsley and thyme. Season mixture with salt and pepper.
  5. Assemble pie: On a lightly floured surface, roll out one disc of dough into a large round about ¼” thick. Place in a shallow pie dish then add filling. Roll out second disc of dough into a large round about ¼” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with flaky sea salt.
  6. Reduce heat to 375° and bake pie until crust is golden, about 45 minutes. Let cool for at least 15 minutes before serving.
https://www.delish.com/cooking/recipe-ideas/recipes/a58236/easy-homemade-chicken-pot-pie-recipe/

Chicken Fajita Soup/Recipe Share

Chicken Fajita Soup - Low Carb, Paleo, Gluten Free

Ingredients
1 ½ lbs chicken breast
32 oz chicken stock
14.5 oz can diced tomatoes
1 medium yellow bell pepper, diced
1 medium orange bell pepper, diced
1 medium onion, diced
6 oz mushrooms, thinly sliced
4 large cloves garlic, minced
4 tbsp Taco Seasoning (get recipe here)
2 tbsp fresh cilantro, chopped
2 tsp sea salt, more to taste

Instructions

Heat slow cooker on low setting.
Add all ingredients to slow cooker, cover and cook on low for 6 hours.
Using two forks, shred the chicken breasts. They should come apart very easily. Cover and cook 1 additional hour.

Notes
Per Serving – Calories: 73 | Fat: 1.5g | Protein: 12g |
Net Carbs: 4g

Tomato Bacon Welsh Rarebit/Recipe

tomato bacon welsh rarebit

This classic dish of bread with melted cheese (also known as Welsh Rabbit) gets a flavor boost with this easy recipe for tomato bacon Welsh Rarebit!

Ingredients
2 cups milk
3/4 cup butter
1/4 cup flour
2 cups grated cheddar
1/2 cup beer
1/2 teaspoon tomato paste
1 teaspoon Worcestershire sauce
1/4 teaspoon mustard
10 slices cooked bacon
10 thick tomato slices
5 slices bread, lightly toasted
chopped parsley
Instructions
Heat milk in a small saucepan. Melt 1/4 cup butter in another saucepan, stir in flour and cook for 2 minutes. Whisk hot milk into flour mixture, stirring constantly until thickened, about 5 minutes.
Add cheese, beer, tomato paste, Worcestershire and mustard and stir constantly over low heat until cheese is melted, about 3-5 minutes.
Spread remaining butter on bread and place on broiler-proof pan or cookie sheet. Top bread with bacon, then tomato. Pour 1/2 cup cheese sauce over each bread slice. Broil until lightly browned, about 2 minutes.
Garnish each with chopped parsley and serve, assuring diners that there are no bunnies involved.

Peach Upside Down Cake/Recipe

Peach Upside Down Cake

Ingredients
2 tablespoons butter, softened
1/2 cup brown sugar (either light or dark is just fine)
2 large ripe peaches, sliced into about 12 wedges each
1 1/2 cups flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/3 cup vegetable oil
1 teaspoon vanilla
3/4 cup buttermilk
2 eggs, beaten to blend

Instructions
Preheat oven to 350 and spread the softened butter all over the bottom and sides of an 8 inch square baking pan.
Spread the brown sugar over the bottom of the pan, and then put the peach wedges in a single layer across the sugar, covering the full bottom of the pan.
Mix together the flour, granulated sugar, baking powder, cinnamon, nutmeg and baking soda in a large mixing bowl.
Mix together the vegetable oil, vanilla, buttermilk and eggs. Pour this egg mixture into the flour mixture and stir until well combined. Now pour the batter evenly over your sliced peaches.
Bake for 40 minutes or until cake is set (a toothpick stuck into the center should come out clean).
Let the cake cool for about ten minutes, and then slide a knife around the edges to loosen it. Let it cool completely.
Now! Here comes the exciting part. Place a serving dish over the top of the baking dish and carefully flip it over so the cake comes out peach side up.
Cut into squares, and I won’t tell anyone if you serve it up with some vanilla ice cream on top of each piece!

 

Slow Cooker Low Carb Chili/Recipe Share

Slow Cooker Kickin Chili | Peace Love and Low Carb

Ingredients
2 1/2 pounds ground beef
1 medium red onion, chopped and divided
5 cloves garlic, minced
3 large ribs of celery, diced
1/4 cup pickled jalapeno slices
6 ounce can tomato paste
14.5 ounce can tomatoes and green chilies
14.5 ounce can stewed tomato
2 tablespoons Worcestershire sauce or Coconut Aminos
4 tablespoons chili powder (I use this brand)
2 tablespoons cumin, mounded
2 teaspoons sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon black pepper
1/2 teaspoon cayenne
1 bay leaf

Instructions

Heat slow cooker on low setting.
In a large skillet over medium-high heat, add ground beef, half of the onions, 2 Tbs. minced garlic, and salt and pepper. Once the beef is browned, drain excess grease from pan.
Transfer ground beef mixture to slow cooker. Add remaining onions, garlic, celery, jalapenos, tomato paste, tomatoes and chilies (with liquid), stewed tomatoes (with liquid), Worcestershire sauce, chili powder, cumin, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and bay leaf.
Stir until all ingredients are well combined. Cook on low 6-8 hours.
Notes
Per Serving: 1 Cup | Calories: 137 | Fat: 5g | Protein: 16g | Net Carbs: 4.7g

One Bowl Chicken Souvlaki/recipe


One Bowl Chicken Souvlaki

Ingredients
4 cups shredded cooked chicken
2 large cucumbers, chopped
2 scallions, chopped
2 tablespoons capers
1 pint cherry tomatoes, halved
1/2 cup plain yogurt
1/2 cup crumbled feta
1 teaspoon oregano
Fresh ground black pepper
1/2 cup chopped parsley
Pita bread (you could also use naan bread)
Instructions
Combine chicken, cucumbers, scallions, capers and tomatoes in bowl.
Mix up feta and yogurt — you can do this by hand if you like chunkier dressing or in a food processor if you like it smooth. Mix in the oregano.
Pour dressing over chicken mixture and stir just to coat. Sprinkle with pepper and parsley and serve with pita bread.

 

Easy Shrimp Gazpacho/Recipe

Easy Shrimp Gazpacho

Ingredients
1 pound shrimp, peeled and deveined
1 tablespoon Old Bay seasoning
2 large tomatoes (heirlooms if you can get ’em), chopped
1 cucumber, peeled and chopped
1/2 sweet onion, peeled and chopped
1/2 cup parsley, plus extra for garnish
1/2 cup olive oil, plus extra for drizzling
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
Bring a medium pot of water to a boil and add shrimp and Old Bay. Simmer until shrimp are pink and cooked through, about 3-5 minutes. Drain and cool the shrimp in ice water.
Put tomatoes, cucumber, onion, parsley, olive oil, vinegar, salt and pepper into a blender and puree until smooth.
At this point you can pop it in the fridge to cool it down, or you can serve it at room temperature. When you are ready to serve it up, divide the soup among bowls, garnish with the shrimp and some chopped parsley, drizzle with a little olive oil and serve!
Notes
I like to get smaller shrimp and put them into the soup whole, but if you prefer larger shrimp you can cut them into bite-sized pieces before adding to the soup for easier eating!

 

Asian Chicken Meatball Soup/Recipe Share

Asian Chicken meatball Soup  

 

Ingredients

0.6 lb of ground chicken (270 g)

1 Tablespoon finely chopped chives (3 g)

1 Tablespoon finely minced fresh ginger (5 g)

Salt and pepper, to taste

2 Tablespoons of olive oil (30 ml)

For the broth:

2.5 cups of chicken broth (600 ml)

2 star anise

1 teaspoon of fish sauce (5 ml)

2 sliced green onions (10 g)

5 slices of fresh ginger (5 g)

Instructions

Combine the ground chicken with the chives and ginger and season the mixture with salt and pepper.

Pour the chicken broth into a pan and add the star anise, fish sauce, and ginger slices.

Bring to a boil, then reduce to a simmer for 10-15 minutes.

Heat the olive oil in a pan and cook the chicken meatballs until browned on the

outside and sufficiently cooked on the inside.

Add the cooked meatballs into the bowls of broth and scatter over the green onions.

2 servings