Tag: Recipe

Keto Chicken Casserole/Recipe Share

 

Ingredients
1 cup heavy whipping cream or sour cream
2 tbsp green pesto
½ lemon, the juice
30 oz. chicken thighs
3 tbsp butter
1 lb cauliflower
1 leek
4 oz. cherry tomatoes
7 oz. shredded cheese
salt and pepper
Nutrition

by Anne Aobadia, Emma Shevtzoff (Photo)
RecipesMain coursesKeto chicken casserole
Instructions
Preheat the oven to 400°F (200°C).
Mix cream (or sour cream) with pesto and lemon juice. Salt and pepper to taste.
Season the chicken thighs with salt and pepper, and fry in butter until they turn a nice golden brown.
Place the chicken in a greased 9×13 inch baking dish, and pour in the cream mixture.
Chop the leek and cherry tomatoes. Chop the cauliflower into small florets. Top chicken with leek, tomatoes and cauliflower.
Sprinkle cheese on top and bake in the middle of the oven for at least 30 minutes or until the chicken is fully cooked. If the casserole is at risk of burning before it’s done, cover it with a piece of aluminum foil, lower the heat and let cook for a bit longer.
Tip!
Green it up! A rich dish like this only gets better served with a side of fresh leafy greens. Dress them with a generous drizzle of olive oil and a sprinkle of sea salt.

Improve your gut… MORNING MOCHA/ recipe share

Morning Mocha

Starting your morning with this morning mocha chia pudding. This recipe will give you the energy you need to tackle your day as well as giving you a great jumpstart in reaching your fiber intake.

  • 3 tbsp Chia Seeds
  • 1 tbsp Cocoa Powder
  • ½ cup Unsweetened Almond Milk
  • 1 Shot Espresso
  • 1 tbsp Maple Syrup or Honey for sweetness

Whisk ingredients together and refrigerate for minimum 4 hours. Continue reading Improve your gut… MORNING MOCHA/ recipe share

Indonesian Peanut Chicken Salad/Recipe Share

 

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Ingredients
1/3 cup soy sauce
3 tablespoons minced garlic
3 tablespoons peanut butter
1/4 cup minced fresh cilantro
1/2 teaspoon hot pepper sauce
4 boneless skinless chicken breast halves (4 ounces each)
4 cups torn mixed salad greens
4 small tomatoes, seeded and chopped
4 green onions, chopped
1 cup shredded cabbage
1 medium cucumber, sliced
1 cup honey-roasted peanuts
1 cup ranch salad dressing
2 to 4 drops hot pepper sauce
Directions
In a large saucepan, combine the soy sauce, garlic, peanut butter, cilantro and hot pepper sauce; cook and stir until heated through and blended. Cool to room temperature.
Pour soy sauce mixture into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or until a thermometer reads 170°.
Place the salad greens, tomatoes, onions, cabbage, cucumber and peanuts on a serving platter. Slice chicken; arrange over salad.
In a small bowl, combine the salad dressing and hot pepper sauce. Serve with salad.
Originally published as Peanut Chicken Salad in Country August/September 2002

https://www.tasteofhome.com/recipes/indonesian-peanut-chicken-salad/

Crackling Hot Cocoa/Recipe Share

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Ingredients
2/3 cup heavy whipping cream
4 ounces dark chocolate candy bar, chopped
1/2 cup 2% milk
3 tablespoons sugar
1 cinnamon stick (3 inches)
Cinnamon whiskey, optional
Heavy whipping cream, whipped
Additional cinnamon sticks, optional
Directions
In a small saucepan, heat the first five ingredients over medium heat just until mixture comes to a simmer, stirring constantly. Remove from heat. Discard cinnamon stick; if desired, stir in cinnamon whiskey. Pour into mugs; top with whipped cream. Serve with cinnamon sticks if desired.
Originally published as Landmark Hot Chocolate in Breakfast & Brunch 2016 Bookazine

Mushroom Gouda Quiche/Recipe Share

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Ingredients
1 sheet refrigerated pie pastry
4 large eggs
1 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups sliced fresh shiitake mushrooms (about 4 ounces)
1 cup shredded Gouda or Monterey Jack cheese
1 cup chopped arugula or fresh baby spinach
Directions
Preheat oven to 350°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
In a large bowl, whisk eggs, cream, salt and pepper until blended. Stir in remaining ingredients. Pour into pie shell.
Bake on a lower oven rack 30-35 minutes or until crust is golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts
1 piece: 422 calories, 33g fat (18g saturated fat), 207mg cholesterol, 452mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 12g protein.
Originally published as sunday breakfast pie in Simple & Delicious August/September 2016

https://www.tasteofhome.com/recipes/mushroom-gouda-quiche/

Bacon Topped Meat Loaf/Recipe Share

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Ingredients
1/2 cup chili sauce
2 large eggs, lightly beaten
1 tablespoon Worcestershire sauce
1 medium onion, chopped
1 cup shredded cheddar cheese
2/3 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef (90% lean)
2 bacon strips, halved
Directions
In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf in an ungreased 13×9-in. baking dish. Top with bacon.
Bake, uncovered, at 350° for 70-80 minutes or until meat is no longer pink and a thermometer reads 160°. Drain; let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 329 calories, 17g fat (8g saturated fat), 127mg cholesterol, 692mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 28g protein.
Originally published as Bacon-Topped Meat Loaf in Taste of Home August/September 2001

https://www.tasteofhome.com/recipes/bacon-topped-meat-loaf/

Apple Bavarian Torte/Recipe Share

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Ingredients
1/2 cup butter, softened
1/3 cup sugar
1 cup all-purpose flour
1/4 teaspoon vanilla extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup plus 1/3 cup sugar, divided
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
5-1/2 cups thinly sliced peeled tart apples (about 6 medium)
1/2 teaspoon ground cinnamon
1/4 cup sliced almonds
Directions
Preheat oven to 450°. In a small bowl, cream butter and sugar. Beat in flour and vanilla until blended. Press onto the bottom of a greased 9-in. springform pan.
In a large bowl, beat cream cheese and 1/4 cup sugar until fluffy. Beat in egg and vanilla. Pour over crust. In another large bowl, toss apples with cinnamon and remaining sugar. Spoon over cream cheese layer.
Bake 10 minutes. Reduce oven setting to 400°; bake 25 minutes. Sprinkle almonds over top; bake 10-15 minutes longer or until lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack. Remove sides of pan before slicing. Store in the refrigerator.
Nutrition Facts
1 slice: 213 calories, 12g fat (7g saturated fat), 44mg cholesterol, 87mg sodium, 25g carbohydrate (17g sugars, 1g fiber), 3g protein.
Originally published as Applle Bavarian Torte in Taste of Home Cookbook Contest 2010/2011

https://www.tasteofhome.com/recipes/apple-bavarian-torte/

Pumpkin Pie Pudding/Recipe Share

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Ingredients
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 large eggs, beaten
2 tablespoons butter, melted
2-1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
Sweetened whipped cream or vanilla ice cream, optional
Directions
Combine first eight ingredients. Transfer to a greased 3-qt. slow cooker.
Cook, covered, on low until a thermometer reads 160°, 6-7 hours. If desired, serve with whipped cream.
Nutrition Facts
1 each: 229 calories, 9g fat (5g saturated fat), 76mg cholesterol, 187mg sodium, 33g carbohydrate (25g sugars, 2g fiber), 6g protein.
Originally published as Pumpkin Pie Pudding in Quick Cooking September/October 1999

https://www.tasteofhome.com/recipes/pumpkin-pie-pudding/