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Blueberrie cheesecake protein shake
Ingredients:
1/4 cup blueberries or strawberries
1 pot of vanilla protein
1 tablespoon sugar-free cheesecake pudding
Procedure:
In a blender we put all the ingredients until they mix well.
Note if the blueberries are fresh we add ice
you can replace the blueberries with strawberries
Dragon Chicken
Dragon Chicken is a modern Indo-Chinese dish that’s savory, sweet, sour and SPICY – but don’t worry, you can customize the heat
Ingredients
QUICK MARINADE
1 egg
1 tablespoon reduced sodium soy sauce
1/2 tsp EACH ginger powder, garlic powder, onion powder, paprika, cayenne pepper
1 pound chicken thighs, sliced into 1/2-inch strips
CHICKEN BREADING
1/2 cup flour
1/4 cup cornstarch
1/2 tablespoon chili powder
canola or vegetable oil for pan frying
SAUCE
1/4 cup low sodium soy sauce
1/4 cup ketchup
3 tablespoons honey
2 tablespoons oyster sauce
1 1/2-2 tablespoons Asian chili sauce (like Sambal Oelek)
1 tablespoon Chinkiang/Chinese black vinegar (may sub 1/2 TBS balsamic vinegar + 1/2 TBS rice vinegar)
1 tablespoon toasted sesame oil
1 1/2 teaspoons cornstarch
STIR FRY
1 cup UNSALTED cashews
1 tablespoon vegetable or peanut oil
1/2 white onion, thinly sliced
1 red bell pepper, thinly sliced
1 tablespoon freshly grated ginger
6 garlic cloves, minced
GARNISH
Toasted sesame seeds
Green onions
Instructions
MARINATE CHICKEN: Whisk the egg, 1 TBS soy sauce and marinade spices together in a large bowl or freezer bag. Add the sliced chicken and turn to coat. Marinate while you prep the rest of the ingredients, preferable 30 minutes. You can also refrigerate overnight, then let the chicken sit at room temperature for 30 minutes before breading.
MAKE SAUCE: Whisk the Sauce ingredients together in a medium bowl until the cornstarch is completely dissolved; set aside.
BREAD CHICKEN: In a separate large freezer bag, combine the flour, cornstarch and chili powder. Remove the chicken from the marinade, dab off excess with paper towels, then add to the breading bag. (To quickly remove excess marinade, I plop the chicken on a wad of paper towels using a slotted spoon.) Shake the chicken until well coated, pressing coating into chicken. If needed, open the bag and use your hand to separate and coat any last pieces.
COOK: Heat 1/4 cup canola, vegetable or peanut oil o
Catalina Chicken
Fork-tender chicken cooked in a sweet and tangy sauce with onions, mushrooms, and sweet red bell peppers.
Ingredients
4 skinless boneless chicken breasts
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil divided
2 tablespoons unsalted butter
8 ounces mushrooms quartered
2 large red bell peppers cut into 1/4-inch strips
1 large sweet onion diced
1 ¼ cups chicken broth
¼ cup ketchup
1 tablespoon tomato paste
2 tablespoons honey
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
½ teaspoon chili powder
2 tablespoons all-purpose flour
Instructions
Preheat the oven to 350°F. Lightly coat a 9x13-inch baking dish with cooking spray and set aside.
Pat the chicken dry with paper towels end season with salt and pepper.
In a heavy deep skillet over medium high heat, heat 2 tablespoons olive oil. Add the chicken and brown for 5 minutes on each side. Transfer the chicken to the baking dish.
Add the butter to the skillet and once melted add the mushrooms. Cook for about 2 minutes, just until golden. Transfer the mushrooms to the baking dish with the chicken and layer the bell peppers on top.
Add the remaining olive oil to the skillet with the onions and cook for 5 minutes, until tender.
While the onions are cooking, in a medium bowl whisk together the chicken broth, ketchup, tomato paste, honey, white wine vinegar, Worcestershire sauce, paprika, and chili powder; set aside.
Sprinkle the flour over the onions and cook another minute. Slowly stir in the chicken broth mixture and cook another 3 to 4 minutes, until slightly thickened.
Pour the sauce over the chicken and cover with aluminum foil. Bake 35 to 45 minutes, basting the chicken halfway through, until the chicken is done. Remove the foil, baste the chicken with the sauce, and bake another 15 minutes to caramelize the bell peppers.
Notes
Chicken thighs may be substituted for the chicken breasts.
If you tr
Cake Mix Christmas Cookies -
Ingredients:
1 box white or vanilla cake mix
2 large eggs
1/3 cup vegetable oil
1 tsp vanilla extract
Red and green sprinkles or colored sugar
Optional: White chocolate chips or festive M&M's
Instructions:
Preheat Oven: Preheat to 350°F (175°C). Line or grease a baking sheet.
Make Dough: Mix cake mix, eggs, oil, and vanilla in a bowl until soft dough forms.
Add Mix-Ins: Fold in half of the sprinkles, white chocolate chips, or M&M's.
Shape Cookies: Scoop tablespoon-sized dough balls, place 2 inches apart on the sheet.
Decorate: Flatten slightly and add more sprinkles on top.
Bake: Bake for 9-11 minutes until edges set, centers soft.
Cool: Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Create an image of a comforting bowl of creamy potato soup. The soup is rich and thick, with chunky pieces of potato, crispy bacon bits, and a generous sprinkle of melted cheddar cheese on top. Fresh green parsley is added as garnish, giving the soup a touch of color. The soup is served in rustic brown bowls with spoons, and the background includes whole potatoes, adding to the cozy, homemade feel of the dish. The scene should convey warmth, comfort, and the appeal of a perfect meal for a chilly day.
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#Christmas
Creamy Garlic Chicken Drumsticks
This Creamy Garlic Chicken is smothered in a flavorful gravy that’s easy to make in a single skillet and can be served with any of your favorite sides
8-12 - Chicken Drumsticks
Olive Oil
2 tbsp - Unsalted Butter
Salt & Pepper (to taste)
2 tsp - Dried basil
2 tsp - Paprika
1 1/2 tsp - Dried thyme
2 tsp - Rosemary
2 tbsp - Garlic (minced)
1 large onion (minced)
1 Bell pepper (minced)
1 cup - chicken broth
2 tbsp - Flour
1/2 cup - Milk
1/2 cup - Heavy cream
1 tbsp - chicken bouillon powder or two cubes
1/4 cup - fresh parsley
Directions:
Preheat oven to 400 degrees
Clean/Wash chicken and pat dry with a paper towel. Season chicken with salt, pepper, paprika, basil, thyme & rosemary.
Heat oil in cast iron skillet or any oven safe skillet. Add chicken to skillet and brown on all sides for about 4-5 minutes per side.
Transfer chicken to a dish and cover with foil.
Add butter to same skillet (no need to clean, we want all that flavor). Add bell peppers and onions and cook until translucent. Add garlic and mix.
Add flour and broth then mix.
Add milk, heavy cream and chicken bouillon then mix.
Add fresh parsley, then add chicken back to skillet. Spoon gravy over chicken then transfer to oven and cook for about 40 minutes
Remove from oven and serve over cauliflower mash, mashed potatoes, rice or with your favorite side.
Enjoy!
The Best Crack Chicken Sliders
Ingredients
2 1/2 cups chicken, cooked and shredded
16 oz. cream cheese
1 oz. dry ranch seasoning mix
2 tsp. onion powder
1/2 tsp. black pepper
1/3 cup sliced green onion
12 oz. cooked bacon, crumbled
2 1/2 cups shredded cheddar cheese
6 Tbsp. unsalted butter, melted
2 Tsp. grated parmesan cheese
12 count Hawaiian Rolls, sliced in half
Instructions
Preheat oven to 359 degrees and lightly spray a 9x13 baking dish with nonstick cooking spray.
In a medium size bowl combine softened cream cheese, ranch mix, onion powder, and black pepper until smooth and creamy.
Stir in green onion, crumbled bacon, 1 cup shredded cheese, and shredded chicken until well combined.
Place bottom slab of rolls in prepared baking dish and spread chicken mixture evenly over rolls.
Sprinkle remaining cheese over chicken and place the top slab of rolls over shredded cheese.
In a small mixing bowl whisk melted butter and parmesan cheese. Spread butter over top of the rolls.
Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an addition 5 minutes or until golden brown.
Remove from the oven and allow to rest for 3-4 minutes before serving. Enjoy
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Home made Chicken in a Biscuit crackers
1 Cup Olive oil
1 TBS Onion Powder
1 TBS Garlic Powder
2 TBS Spoons Knorr Chicken Bullion
Place 2 sleeves of Saltines in a container with a lid
Mix Oil and seasonings thoroughly ( with a mixer or magic bullet blender)
Drizzle over crackers evenly
Place lid on the container and gently tumble the crackers every 5 minutes for 20-30 minutes
Edit: I found these are better after sitting over night the salt seems to level out as the oil absorbs into the crackers and YES they keep their crisp
Potato and Sausage Chowder
Ingredients
1 tbsp olive oil
400g(6) sausages any flavour
1 onion chopped
2 stalks celery sliced
2 carrots cliced
2 cloves garlic
½ tsp dried thyme
3 tbsp plain/all purpose flour
750ml/3 cups chicken or vegetable stock
2 bay leaves
100g/1/2 cup wild rice
3 potatoes medium, peeled and cut into chunks
375ml/1 ½ cups single/light cream or half and half
salt to taste
Instructions
Heat the oil in a soup pot. Remove the sausage from the casing, add to the pot, break up the sausage with a spatula and fry until golden on the outside and cooked all the way through, then remove to a separate plate.(If your sausage is very fatty, remove the excess fat but leave 2 tbsp in the pot)
To the same pot, add the chopped onion, celery and sliced carrot and cook for 10 minutes over low heat, then add minced garlic and thyme, cook for 30 seconds longer. Sprinkle the flour all over and combine with the fat until it turns into a paste, continue cooking for a couple of minutes, then bring the sausage back in.
Pour a bit of the chicken stock in and stir until well combined with the roux, then pour in the rest, add 2 bay leaves and wild rice, bring to a simmer and cook over low to medium heat for 30 minutes, then add the cubed potatoes and cook for 15 minutes longer until the wild rice and the potatoes are cooked. Then pour in the cream and season with salt and pepper, allow the cream to warm through, then take off the heat. Serve with chopped fresh parsley
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#Halloween2024
If I were Beetlejuice
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