The Best Recipes

Slow Cooker Hawaiian Pork Chops Recipe

2019-02-09T13:18:00.000-05:00

Slow cooker Hawaiian pork chops recipe. Pork chops with pineapples, soy sauce, and ketchup cooked in a slow cooker. Very easy and delicious pork recipe. This recipe adapted from https://www.lecremedelacrumb.com/slow-cooker-hawaiian-pork-chops

Makes 4 servings
Ingredients: 2 pounds (960 g) boneless pork chops, 1/2 cup (125 ml) low-sodium soy sauce, 1/3 cup (80 ml) brown sugar, 1/4 cup (60 ml) ketchup, 15 oz (450 ml) can pineapple slices, undrained, 3 tablespoons (45 ml) rice vinegar, 2 teaspoons (10 ml) minced garlic, 1/2 cup (125 ml) water, 3 tablespoons (45 ml) cornstarch, cooked white rice, chopped fresh cilantro, for serving

Instructions: In a large mixing bowl, combine the soy sauce, brown sugar, ketchup, rice vinegar, garlic, and the liquid from pineapples. Whisk well.
In a small mixing bowl, combine cornstarch and water. Mix until cornstarch has completely dissolved.
Stir cornstarch mixture into the sauce mixture.
Lightly grease 6-quart(6 L) slow cooker with nonstick cooking spray, then pour half of the sauce mixture into the slow cooker.
Arrange pork chops along with sliced pineapples in the pot, then pour in the remaining sauce mixture.
Cover the slow cooker and cook on low-heat setting for 6 hours or until pork chops are tender.
Turn off the pot and open the lid. Stir pork mixture well before serving. Serve over cooked rice garnished with chopped fresh cilantro.

Cheesy Tortellini Sausage Soup Recipe

2019-02-02T18:58:00.000-05:00

Cheesy tortellini sausage soup recipe. A very hearty Italian tortellini and sausage soup. This yummy soup adapted from https://www.smalltownwoman.com/cheese-tortellini-chicken-sausage-soup/
Makes 4-6 servings

Ingredients: 3 chicken sausages, sliced on a diagonal, half of the medium yellow onion, peeled and chopped, 2 small carrots, peeled and sliced, 1 tablespoon (15 ml) olive oil, 2 cloves garlic, peeled and minced, 12 oz (360 ml) jar roasted peppers, drained and chopped, 10-12 cups (2.5-3 L) fresh baby spinach, 4 cups (1 l) reduced-sodium fat-free chicken broth, 1/2 teaspoon (3 ml) each: freshly ground black pepper, salt, 1 tablespoon (15 ml) ground cumin, 1 cup (250 ml) water, 2 cups (500 ml) uncooked cheese tortellini, 3 tablespoons (45 ml) unsalted butter, 3 tablespoons (45 ml) all-purpose flour
Instructions: I a large saucepan, heat the olive oil over medium-high heat. Add sausages, onions, and carrots. Cook, stirring occasionally until sausages are nicely browned.
Stir in the minced garlic and cook for a further 1 minute.
Pour in the chicken broth and water, then season soup with salt, black pepper, and ground cumin. Stir well.
Reduce heat to low and simmer, partially covered, for 20-30 minutes. Increase the heat to medium and bring to a low boil. Stir in uncooked cheese tortellini.
In a microwave, melt the butter, then remove melted butter and pour into a small bowl. Add all-purpose flour and stir well, creating a smooth paste.
Add the butter mixture to the soup, stirring constantly. Continue cooking until slightly thickened, for about 3-5 minutes.
Remove the saucepan from the heat. Ladle tortellini sausage soup into soup bowls. Serve hot.

Double Fried Chicken Thighs Recipe

2018-09-15T16:44:00.001-04:00

Double fried chicken thighs recipe. This is very easy and so delicious Japanese recipe. Adapted from https://cookingwithdog.com/recipe/chicken-karaage/

Double Fried Chicken Thighs Recipe

Makes 2 servings

Ingredients: 2/3 pound (300 g) boneless chicken thighs, 1/2 teaspoon (3 ml) soy sauce, 1/2 tablespoon (7 ml) sake, /4 teaspoon salt and 1/4 teaspoon freshly ground black pepper, 1 teaspoon (5 ml) grated ginger, 1 teaspoon (5 ml) finely minced garlic, 1/2 teaspoon sesame oil, 1 large egg, beaten, 2 1/2 tablespoons (45 ml) potato starch, fresh parsley and lettuce leaves for serving, vegetable oil

Instructions:

Prick the skin side of chicken thighs, using the tip of a sharp knife. Flip it over, then trim off the excess fat.

Cut chicken thighs into large bite-size pieces. In a large bowl, combine chicken pieces,
soy sauce, sake, salt, black pepper, grated ginger, garlic, and the sesame oil. Toss chicken well to coat with seasoning, rubbing the seasonings into the chicken thoroughly. Cover and refrigerate for at least 30 minutes.

Remove marinated chicken bites from the refrigerator. To the marinated chicken, add the beaten egg, a little at a time and rub it in thoroughly. Add the potato starch and lightly toss to coat.

In a large nonstick skillet, heat vegetable oil over medium-low heat. Add chicken bites and cook in hot oil, turning once, until golden brown. Remove cooked chicken from the skillet and trasnfer onto a cooling rack.

Heat the oil to 360 F (180 C) over high heat. Place the chicken into the hot oil again and brown, turning occassionally, evenly, until crisp.

Remove the excess oil thoroughly and tarsfer them onto the cooling rack. Serve double fried chicken thighs with fresh parsley and lettuce leaves

Easy Crock Pot Irish Stew Recipe

2018-09-15T10:23:00.000-04:00

Easy crock pot Irish stew recipe. Very easy and delicious hearty stew! Lamb with vegetables cooked in a crock pot! Recipe adapted from https://www.kidspot.com.au/kitchen/recipes/slow-cooker-irish-stew-1781

Easy Crock Pot Irish Stew Recipe

Makes 4 servings

Ingredients:

1/2 cup (125 ml) plain flour
1 pinch salt and freshly ground black pepper
2 1/2 pounds (1.44 kg) lamb forequarter chops, halved
3 tablespoons (45 ml) vegetable oil
3 yellow onions, peeled and sliced
3 large carrots peeled and sliced
1 swede peeled and diced
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) dried thyme
3 tablespoons tomato paste
3 cups (750 ml) beef stock
2 pounds (960 g) potato, peeled and sliced
1/3 cup chopped fresh parsley

Instructions:

In a plastic bag, combine plain flour, salt, and black pepper. Stir well. Add lamb chops, then shake well.
In a frying pan, heat vegetable oil over medium heat. Add seasoned lamb and sear on both sides.
Place chops on the bottom of greased a slow cooker.Top with potatoes, carrots, swede, and thyme.
In the same frying pan, cook onions, stirring occasionally, for 3 minutes. Add the tomato paste and cook, stirring, for further 2 minutes. Pour in the stock to the pan and bring to the boil. Pour the tomato mixture into the slow cooker.
Cover the slow cooker and cook on high-heat setting for 4 hours or low for 8 hours.
Turn off the crock pot and open the lid. Using tongs, remove cooked lamb chops from the cooker and transfer to a cutting board. Carefully remove bones.
Transfer deboned meat to serving plates. Pour vegetable-tomato mixture over the meat. Serve hot.

Oven Baked Sticky Chinese Chicken Recipe

2018-07-02T10:29:00.001-04:00

Oven baked sticky Chinese chicken recipe. Chicken drumsticks with soy sauce, honey, and vegetables cooked in an oven. Very delicious Asian recipe.

Oven Baked Sticky Chinese Chicken Recipe

Makes 12 servings

1-2 tablespoons (15-30 ml) vegetable oil
12 chicken drumsticks or thighs
3 tablespoons (45 ml) cornstarch
2 cloves garlic, peeled and chopped
1/2 inch (1.25 cm) fresh ginger peeled and grated
4 green onions sliced into rounds
1/4 cup (60 ml) clear honey
1/4 cup (60 ml) light soy sauce
1/4 cup (60 ml) dark soy sauce
1/4 cup (60 ml) rice wine vinegar
1/4cup (60 ml) brown sugar
freshly ground black pepper
1 cup (250 ml) cold water

Instructions:

Preheat an oven to 400F (200C)
Place cornstarch in a medium bowl. Coat the chicken in the cornstarch, then season it with a salt and pepper.
In a large frying pan, heat 1 tablespoon (15 ml) vegetable oil over medium heat. Add seasoned chicken drumsticks and brown on all sides. Remove browned chicken the pan and transfer to a baking dish. Bake in preheated oven for 15 minutes.
Meanwhile, prepare the sauce: in the same pan you brown the chicken in. Pour the remaining vegetable oil into the pan. Add the green onions, garlic, and ginger. Saute, stirring for about a minute just to soften and release the flavors.
Reduce heat to low and add the honey, dark and light soy sauce, rice wine vinegar, and black pepper. Stir well. Slowly add the water and stir to combine. Stir in the brown sugar until dissolved. Increase heat to medium-high and bring soy sauce mixture to a boil to thicken. Once thickened, remove from heat and set aside.
After the chicken bakes for 15 minutes, remove it from the oven and pour the sauce over the chicken, coating thoroughly.
Return the chicken to the oven and bake for further 15 minutes, turning the chicken and cover with sauce again if needed halfway through.
Bake until chicken drumsticks are cooked through.
Remove baked sticky Chinese chicken from the oven and transfer to serving plates. Serve and enjoy.

Easy Creamy Tortellini Recipe

2018-06-10T12:27:00.002-04:00

Easy creamy tortellini recipe. Italian tortellini with creamy mushroom-bacon sauce. Very delicious. This recipe adapted from https://www.taste.com.au/

Makes 4 servings

Ingredients:

1 pound (480g) fresh tortellini
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) unsalted butter
1 oz (300g) button mushrooms, washed and sliced
1/2 pound (240 g) bacon, rind removed and finely chopped
1 tablespoon (15 ml) plain flour
1 oz (300ml) cream
1/2 cup (125 ml) milk
1/3 cup (80 ml) flat-leaf parsley, roughly chopped
Salt, to taste

Instructions:
Step 1 Cook tortellini in a large saucepan of boiling salted water, according to packet instructions, until al dente, for about 10-11 minutes. Drain, using a colander and return to saucepan.
Step 2 Heat olive oil and butter in a frying pan over medium-high heat. Add mushrooms. Cook for 5 minutes, or until lightly golden. Remove cooked mushrooms from the pan and transfer to a plate.
Step 3 Add bacon to frying pan. Cook for 3-4 minutes, stirring occasionally, or until crisp. Sprinkle plain flour over bacon and stir well. Remove frying pan from heat. Gently add cream and milk, stirring constantly until well combined, then return frying pan to heat. Bring to the boil over medium-high heat. Stir in cooked mushrooms. Season with salt and pepper to taste.
Step 4 Stir mushroom -bacon sauce into cooked tortellini. Reduce heat to low and cook for 2 - 3 minutes, or until heated through. Spoon into bowls. Sprinkle with chopped fresh parsley. Serve immediately.

Chocolate Chip Banana Ice Cream Recipe

2018-06-05T19:26:00.000-04:00

Chocolate chip banana ice cream recipe. This is very easy and delicious 2-ingredients dessert recipe. Adapted from https://www.popsugar.com/

Ingredients

4 medium-size bananas (3 large), peeled and sliced
4 tablespoons (60 ml) dairy-free mini chocolate chips

Instructions:

Place sliced bananas on a plate. Cover and refrigerate for at least two hours.
Remove frozen bananas from the refrigerator and let thaw for a few minutes while you get out your mini muffin pan(s) — you'll need 18 wells.
Lightly grease muffin pans with nonstick cooking spray.
Add the bananas to a food processor. Process until smooth.
Set aside one tablespoon of the mini chocolate chips and stir remaining chips into the banana ice cream.
Scoop out the chocolate chip banana mixture into each of the wells. Sprinkle each with a few chocolate chips.
Cover and refrigerate for at least an hour.
Pop each one out carefully with a butter knife.
Allow to thaw for a couple minutes and enjoy!
Store banana dessert in a glass or stainless steel container in the freezer.

Traditional Salisbury Steak Recipe

2018-06-04T19:21:00.002-04:00

Traditional Salisbury steak recipe. Very delicious pan-seared beef meatballs with yummy homemade mushroom gravy. This recipe adapted from https://www.greatgrubdelicioustreats.com/

Makes 6 servings

Ingredients

For the Salisbury Steak Meatballs

2 pounds (960 g) lean ground beef
1/3 cup (80 ml) chopped yellow onion
1 large egg, beaten
1/2 cup (125 ml) bread crumbs
2 tablespoons (30 ml) Worcestershire sauce
1teaspoon chopped fresh parsley
1 teaspoon freshly ground black pepper
1/2teaspoon crushed red peppers
1 tablespoon (15 ml) unsalted butter

For the Mushroom Gravy

4 cups (1 L) beef broth
3 tablespoons (45 ml) all-purpose flour
2 cups (500 ml) chopped yellow onions
3 cloves garlic, peeled and minced
1/2 pound (240 g) mushrooms, sliced
1 tablepoon (15 ml) Worcestershire sauce
1/2 teaspoon salt
1/2teaspoon freshly ground black pepper
8 oz (240 g) package egg noodles
1 teaspoon cornstarch
1/8 cup (30 ml) water
2 tablespoons (30 ml) unsalted butter

Instructions

In a medium mixing bowl, combine all Salisbury steak ingredients, except butter. Mix well. Form beef mixture into small balls.
In a large frying pan, heat butter over medium heat. Add meatballs and cook over medium heat, turning until all sides are pan-seared. Once cooked, remove from pan, place on a plate.
Keep warm.
Drain any excess grease, if needed.
Add onion and garlic. Sauté, stirring occasionally, for 3-4 minutes scraping pan drippings.
Stir in sliced mushrooms and continue cooking for further 2 minutes.
Sprinkle all-purpose flour over mushrooms and onions. Stir well and cook for another 2 minutes.
Pour in beef broth, Worcestershire sauce, then season with salt and black pepper. Cook, stirring for a few minutes, then return meatballs back into the pan. Mix well.
Cover pan and cook for about 30 minutes, stirring occasionally. The gravy will also thicken up as it cools. Open the lid and stir in combined cornstarch and water, continue cooking, stirring continuously.
In a large saucepan, cook egg noodles according to package directions. Rinse well, drain, and set aside.
Once noodles are cooked and meatballs are tender, mix together and enjoy!

Easy Cherry Cobbler Recipe

2018-05-20T19:12:00.001-04:00

Easy cherry cobbler recipe. Very easy and delicious dessert cooked in an oven. Recipe adapted from https://www.greatgrubdelicioustreats.com

Ingredients

For the Cherry Filling

6 cups (1.8 L) frozen pitted cherries, thawed
1/3 cup (80 ml) granulated sugar
1/3 cup (80 ml) brown sugar
2 tablespoons (30 ml) freshly squeezed lemon juice
1 tablespoon (15 ml) cornstarch

For the Topping

1 1/2 cups (370 ml) all-purpose flour
1/3 cup (80 ml) sugar
1/3 cup (80 ml) brown sugar
1/2 tablespoon (7 ml) baking powder
1/2 teaspoon (3 ml) salt
1 stick unsalted butter, cut into small pieces
1/3 cup (80 ml) boiling water

Additional Topping, optional

1 teaspoon (5 ml) granulated sugar

Instructions

Preheat oven to 375° (190° C) and spray a 2-3 quart (2-3 L) baking dish with a nonstick cooking spray. Set aside.

For the Cherry Filling

In a large mixing bowl, combine pitted and thawed cherries, 1/3 cup (80 ml) sugar, 1/3 cup (80 ml) brown sugar, lemon juice, and cornstarch. Mix well.
Wait for 5 minutes and stir well again.
Pour cherry mixture into the prepared baking dish. Set aside.

For the Topping

In a medium mixing bowl, combine the dry ingredients. Whisk well.
Using a pastry blender, blend unsalted butter into flour mixture until crumbly.
Pour boiling water into the flour mixture and stir until well combined.
Spoon butter mixture over cherries and spread gently, making sure to cover the cherries completely.
Sprinkle additional sugar on top of the batter.
Bake uncovered, in preheated oven for 50 minutes or until topping is cooked thoroughly and has started to brown.
Serve warm topped with vanilla ice cream.

Easy Fried Beef Steak Recipe

2018-04-21T15:34:00.000-04:00

Easy fried beef steak recipe. Beef flank steak with soy sauce, and spices cooked in a wok. This beef recipe belongs to Mongolian cuisine. Very easy and delicious! This recipe adapted from https://dinnerthendessert.com

Ingredients

1 pound (480 g) beef flank steak, sliced against a grain
1/4 cup (60 ml) cornstarch
1/4 cup (60 ml) canola oil
2 teaspoons (10 ml) fresh ginger, minced
1 tablespoon (15 ml) minced garlic
1/3 cup (80 ml) low-sodium soy sauce
1/3 cup (80 ml) water
1/2 cup (125 ml) dark brown sugar
4 stalks scallions, green parts only, cut into 2-inch (5 cm) pieces

Instructions

In a Ziplock bag, combine sliced beef and cornstarch. Shake well.
Press the steak around in the bag making sure each piece is fully coated with cornstarch and leave it to sit while you make the sauce.
In a large wok, heat canola oil over medium-high heat.
Working in batches, add the steak, shaking off any excess cornstarch, to the wok in a single layer. Cook on each side for 1 minute.
Remove cooked meat from the wok. Repeat the same thing with remaining beef.
Add the ginger and garlic to the pan and sauté, stirring occasionally, for 10-15 seconds.
Pour in the soy sauce, water, then stir in dark brown sugar to the pan and let it come to a boil.
Add cooked steaks back in and let the sauce thicken for 20-30 seconds. Add the green onions, stir to combine everything, and cook for further 20-30 seconds. Serve immediately.

Grilled Jalapeno-Cheese Bratwurst Sausages Recipe

2018-04-20T19:35:00.000-04:00

Grilled jalapeno-cheese bratwurst sausages recipe. Famous bratwurst sausages with jalapeno peppers, Colby and Monterey Jack cheese grilled over a charcoal grill and served with green onions, Dijon mustard, and sauerkraut. Very delicious!

Grilled Jalapeno-Cheese bratwurst Sausages Recipe

Cut a 1/2-inch-deep slit down the center of each bratwurst sausage.
In a small mixing bowl combine cheese, chile peppers, and green onions. mix well Spoon cheese mixture into slits, pushing in slightly. Wrap stuffed bratwursts with a plastic wrap in a storage container. Cover and refrigerate overnight.

Remove marinated sausages from the refrigerator. Heat the charcoal grill. Test for medium heat above pan. Place bratwursts, cheese sides up, on grill rack over drip pan.
Cover and grill for 6 to 8 minutes, turning occasionally until bratwursts are heated through and cheese is melted. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking and grill as above.) Serve bratwursts in buns with toppings.

Slow Cooker Blueberry Peach Cobbler Recipe

2018-04-15T16:56:00.000-04:00

Slow cooker blueberry peach cobbler recipe. Very easy and delicious dessert cooked in a slow cooker. This recipe adapted from https://kristineskitchenblog.com/

Slow Cooker Blueberry Peach Cobbler Recipe

Ingredients

For the fruit:

14 oz (420 ml) frozen peaches, thawed
9 oz (270 ml)) frozen blueberries, thawed
2 tablespoons (30 ml) light brown sugar
1/4 cup (60 ml) clear honey
1 teaspoon (5 ml) vanilla extract

For the cobbler dough:

1 cup (250 ml) whole wheat flour
3 tablespoons (45 ml) brown sugar
1 ½ teaspoons (8 ml) baking powder
1 teaspoon (5 ml) ground cinnamon
¼ teaspoon (1 ml) salt
1/4 cup (60 ml)) cold unsalted butter, cubed
1/4 cup (60 ml) milk
1 teaspoon (5 ml) vanilla extract

Instructions:

Make the fruit mixture:

In a large mixing bowl, combine peaches, blueberries, brown sugar, honey, and vanilla . Mix well and set aside.

Make the cobbler dough:

In a medium mixing bowl, combine all dry ingredients.Whisk well. Using a pastry blender , cut in the butter until it is the size of small peas. In a small mixing bowl, combine the milk and vanilla. Stir well, then stir into the flour mixture until the dough comes together.
Lightly grease the bottom of the slow cooker with nonstick cooking spray. Crumble the dough evenly over the bottom of the slow cooker. Stir the fruits well to make sure it's evenly coated with the honey and brown sugar, then place on top of the dough.
Cover slow cooker and cook on high-heat setting for 2 ½ hours or until filling is hot and bubbly.
Turn off the slow cooker and open the lid. Remove cooked dessert and transfer to a serving platter. Serve warm, with ice cream, if desired.

Oven Grilled Parmesan Chicken Recipe

2018-04-14T16:57:00.001-04:00

Oven grilled parmesan chicken recipe. Chicken breasts with pasta sauce and cheese wrapped in aluminum foil and grilled in the oven. Very delicious! This recipe adapted from https://www.spendwithpennies.com
Makes 4 servings

Ingredients:

4 boneless and skinless chicken breasts
3 cups (750 ml) pasta sauce
2 zucchini, sliced
1/2 cup (125 ml) shredded Parmesan cheese
1 cup (250 ml) shredded Mozzarella cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
salt and freshly ground black pepper, to taste
1/4 cup (60 ml) olive oil
cooked spaghetti
chopped fresh parsley, for garnish

Instructions:

Preheat your grill to medium heat. Grease four 12×18 inch aluminum foil pieces with nonstick cooking spray.
Divide sliced zucchini over the four pieces of aluminum foil. Season with salt, black pepper and Italian seasoning to taste. Sprinkle with 2 tablespoons (30 ml) shredded Parmesan cheese. Pour 1/3 cup (80 ml) pasta sauce on top of the zucchini. Top with chicken breasts.
Drizzle each chicken breast with olive oil, then season with garlic powder, Italian seasoning, salt and black pepper. Seal each packet.
Arrange the packets on preheated grill with the chicken side down. Grill for 8 minutes, then turn each packet and continue to grill for further 8-10 minutes or until chicken breasts are cooked through.
Open each packet and sprinkle 1/4 cup (60 ml) Mozzarella cheese on each chicken breast and heat until chesse is melted.
Cook spaghetti according to package directions. Drain well. Heat remaining sauce over medium heat.
Remove grilled chicken and zucchini from each packet. Place on top of cooked spaghetti. Pour any extra sauce from the packet on top. Sprinkle with remaining shredded Parmesan cheese. Garnish with chopped fresh parsley.Serve immediately.

Fried Chicken Breasts with Dijon Herb Sauce Recipe

2018-04-11T19:27:00.000-04:00

Fried chicken breasts with Dijon herb sauce recipe. Fried boneless and skinless chicken breasts served with delicious homemade Dijon herb sauce. Very simple and tasty chicken breasts recipe. This recipe adapted from http://emerils.com/
Makes 6 servings

Ingredients

4 boneless and skinless chicken breasts
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
2 tablespoons (30 ml) olive oil
2 tablespoons chopped fresh shallots
1 1/2 cups (375 ml) dry white wine
4 1/2 teaspoons Dijon mustard
1/2 cup (125 ml) heavy cream
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
Instructions:
- Rub chicken breasts on both sides with the salt and white pepper.
- In a large saute pan, heat olive oil over medium-high heat. Add seasoned chicken and cook until golden, turning once, for about 4 minutes per side.
- Increase the heat to high, then stir in chopped shallot and pour in dry white wine. Bring mixture to a simmer and cook for further 4 minutes.
- Remove cooked chicken from the pan and transfer to a serving plate. Set aside and keep warm.
- Stir in Dijon mustard and heavy cream into the pan and bring the sauce to a boil over medium-high heat, then reduce the heat to medium and simmer for 2 to 3 minutes, or until thickened and bubbly.
- Add the tarragon and parsley, stir well and remove from the heat. Spoon the sauce over cooked chicken breasts.
- Serve hot.

Lemon Honey Chicken Breasts Recipe

2018-04-10T19:36:00.000-04:00

Lemon honey chicken breasts recipe. Boneless and skinless chicken breasts with a homemade honey-lemon sauce. Extremely delicious!!! This delicious chicken breasts recipe adapted from https://www.recipetineats.com
Makes 4 servings

Ingredients

For Chicken:

1pound (480 g) boneless and skinless chicken breasts
Salt and freshly ground black pepper, to taste
1/4 cup (60 ml) all-purpose flour

For lemon Honey Sauce:

1 1/2 tablespoons (22 ml) unsalted butter
1 tablespoon (15 ml) olive oil
1 garlic clove, peeled and minced
3/4 cup (180 ml) chicken stock
1/4 cup (60 ml) clear honey
1/4 cup (60 ml) freshly squeezed lemon juice
1 teaspoon (5 ml) soy sauce
1 oz (30 ml) water

To Serve:

Lemon slices
Finely chopped fresh parsley

Instructions

Slice chicken breasts horizontally. Using a mallet, pound to even thickness about 1-inch (2.5 cm) thick
Season on both sides with salt and black pepper.
Place all-purpose flour in a shallow dish. Coat the chicken in the flour, shaking off excess.
In a small mixing bowel, combine 1 teaspoon all-purpose flour and water. Mix until flour is dissolved completely. Set aside.

Cooking

Heat butter and olive oil in a large nonstick skillet over medium-high heat. Add seasoned chicken breasts and cook for 4 minutes, turning once, until golden brown. Remove cooked chicken breasts from the skillet and transfer to a plate. Keep warm.
Add garlic to the skillet and cook, stirring, for 20 seconds, or until golden. Pour in chicken stock, then reduce heat to low, and bring to simmer. Using a spatula, scrape the brown bits from the bottom of the pan into the liquid.
Stir in honey, lemon juice, soy sauce and flour mixture into the skillet. Mix well and bring to simmer for further 2 to 3 minutes, or until thickened into a syrup. Season with salt and pepper to taste.
To serve, pour lemon-honey sauce over the chicken and garnish with parsley and lemon slices if using.

Oven Baked Lime Cheesecakes Recipe

2018-04-08T09:00:00.000-04:00

Oven baked lime cheesecakes recipe. Creamy cheesecakes baked in the oven. Very easy and delicious dessert! This recipe adapted from https://sweetpeasandsaffron.com

Ingredients

To Make a Crust:

1/2 cup (125 ml) graham cracker crumbs
1 tablespoon (15 ml) granulated sugar
2 tablespoons (30 ml) unsalred butter, melted

To Make Key Lime Cheesecake:

4 oz (120 ml) light cream cheese, softened
1 cup (250 ml) Greek yogurt
1/4 cup (60 ml) granulated sugar
1 large egg, lightly beaten
2 tablespoons (30 ml) key lime zest
1 tablespoon (15 ml) freshly squeezed key lime juice
1 teaspoon (5 ml) vanilla
green food coloring (optional)

Instructions

Preheat an oven to 350°F (180 C).
Line a muffin pan with 9 muffin papers.
In a medium mixing bowl, combine melted unsalted butter, granulated sugar, and graham cracker crumbs. Stir well. Divide the mixture evenly amongst the 9 muffin papers. Using a spoon, press gently into the bottom.
In a large mixing bowl, using a hand-held mixer, beat the cream cheese until smooth.
Stir in the Greek yogurt, sugar, beaten egg, key lime zest and juice, and vanilla. Beat for 2-3 minutes until completely combined.
Stir in one drop of green food coloring and blend until color is even.
Spoon about 1 1/2-2 tablespoons (22-30 ml) of filling over the muffin papers.
Bake in preheated oven for 25-30 minutes, or until toothpick inserted in the center comes out clean.
Turn off the oven and remove baked cheesecakes. Transfer to a wire rack and allow to cool completely, then place in the fridge and chill for a few hours.

Oven Baked Chicken Breasts Recipe

2018-04-07T11:23:00.002-04:00

Oven baked chicken breasts. Bone-in chicken breasts with lemon and spices cooked in an oven. Very easy and delicious chicken recipe. This recipe adapted from http://www.therightrecipe.org

Ingredients

2 medium garlic cloves, peeled and minced
1 large lemon, peeled
1 teaspoon kosher salt
1 teaspoon coarse ground black pepper
4 small bone-in and skin-on chicken breast halves
2 tablespoons (30 ml) olive oil

Directions

1.	In a small mixing bowl, combine minced garlic and lemon zest. Mix well. Stir in salt and black pepper and combine well to create the seasoning mix for the chicken.
2.	Using a meat mallet, pound the chicken breast halves to an even 1/2 inch (1.25 cm) thickness.
3.	Rub the chicken breasts on all sides with the seasoning mixture. Transfer seasoned chicken to a plate. Refrigerate uncovered for at least 2 hours.
4.	Preheat oven to 400 F (200 C). In a large nonstick skillet, heat olive oil over high heat. Add half of the seasoned chicken breasts, skin side down, and cook over high heat until golden brown, turning once. Remove cooked from the skillet and repeat with remaining 2 chicken breasts. When chicken breasts are ready, return the first two breasts to the pan, making sure that all 4 are skin side up now. Roast in the preheated oven for 10 minutes or until just cooked through. Turn off the oven. transfer roasted chicken to serving plates. Serve hot.

Broccoli Bacon Chicken Breasts Recipe

2017-12-05T22:39:00.000-05:00

Broccoli bacon chicken breasts recipe. Boneless and skinless chicken breasts with broccoli, bacon, Mozzarella and Cheddar cheese baked in the oven. Very easy and delicious chicken recipe. If you like to cook chicken breasts in the oven, you may also like this yummy recipe:

Chicken Wonderful Recipe

Quick and simple; at least one person thoght it was very good!

makes 2 servings

Ingredients: 1/4 pound (4 oz (120 g)) sliced mushrooms, 2 tablespoons unsalted butter, 2 boneless and skinless chicken breasts, 1 tablespoon butter, 1/4 cup finely chopped shallots, 1/4 cup (60 ml) dry white wine, 1 tablespoon chopped fresh tarragon, 1/2 cup (125 ml) whipped cream

Instructions: Melt the butter in a large frying pan. Add mushrooms and saute over medium-high heat until lightly browned. Remove from the heat and set aside.

Dry the chicken breasts throughly. Add more butter to the pan and saute the breasts until pale golden brown on both sides.

Remove the breasts while you saute the onions, the return the breasts to the pan and add dry white wine.

Reduce heat to low and cook, covered with lid or foil, for further 10 minutes.

Remove cooked chicken and turn up the heat to high. Reduce the cooking liquid to 2 tablespoons, then pour in whipped cream and bring to a boil. Add the tarragon and reserved mushrooms and cook until lightly thickened. Put chicken breasts back and allow to heat through.

Broccoli Bacon Chicken Breasts Recipe

Ingredients: 1 tablespoon olive oil, 4 skinless and boneless chicken breasts, salt and freshly ground black pepper, to taste, 2 cups broccoli florets, blanched and chopped, 6 bacon strips, cooked and chopped, 1/3 cup shredded Mozzarella cheese, 1 cup shredded Cheddar cheese

Read full recipe here

Slow Cooker Steak Kidney Pie Recipe - Magic Skillet

2017-07-15T10:53:00.001-04:00

Slow Cooker Steak Kidney Pie Recipe - Magic Skillet

Pressure Cooker Spiced Lamb Shanks

2017-03-07T18:19:00.002-05:00

Pressure cooker spiced lamb shanks. Lamb shanks,braised in dry white wine and cooked in pressure cooker. Lamb cooked in pressure cooker turns juicy and delicious.
Makes 4 servings

Ingredients:

1/4 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
4 lamb shanks,fat trimmed
2 tablespoon olive oil
1 large white onion,peeled and cut into wedges
2 large cloves garlic,peeled and chopped
1 cup (250 ml) dry white wine
1 cup (250 ml) water
1 bay leaf
3/4 cup (180 ml) Greek yogurt
1/4 cup chopped fresh mint

Cooking Method:

In a plastic bag,combine 1/4 cup flour,salt,black pepper,cumin and coriander.
Shake well.
One at a time,add lamb shanks to flour mixture and shake until meat coated evenly.
Heat olive oil in pressure cooker over medium-high heat.Add 1-2 seasoned lamb shanks and brown lightly on all sides,for about 2-3 minutes per side.
Transfer browned lamb to a plate.
Add white onion to the pot.Cook,stirring,for 1 minute.
Add garlic and any leftover seasoned flour.Cook,stirring,for a further 2 minutes.
Pour in dry white wine and water.Bring to a boil,scraping any browned bits on the bottom of pressure cooker.
Return lamb shanks to the pot.Add bay leaf.
Close pressure cooker and lock the lid.
Set burner heat to high pressure.When cooker reaches high pressure,reduce heat to low.
Set timer to cook for 30 minutes.
A few minutes before timer sounds,preheat the broiler. Arrange rack over a broiler pan.
In a small mixing bowl,combine remaining flour and yogurt.Mix well.
Remove pot from the heat.
Open pressure cooker,using Quick Release method.
Using a tings,remove lamb shanks from pressure cooker and place on the broiler pan.
Skim fat from the sauce.
Stir yogurt mixture into the pot liquid.Bring to a boil. Continue to boil,stirring occasionally,until sauce reduces to the consistency of creamy salad dressing.Stir in fresh mint.
Broil lamb shanks for 2 minutes,turning once,to brown them on all sides.
Transfer broiled lamb on serving platter.Pour yogurt sauce over.
Serve hot.

Pressure Cooker Smoky Chipotle Tomato Sauce

2017-03-06T18:42:00.003-05:00

Pressure cooker smoky chipotle tomato sauce. An excellent spicy sauce cooked in pressure cooker. This sauce is very delicious with with cheese enchiladas or served over cooked fettuccine.
Makes 4 cups

Ingredients:

3 tablespoons olive oil
2/3 cup diced white onion
2 cloves garlic, peeled
28 oz (840 ml) can whole plum tomatoes in juice, undrained
1/2 cup (125 ml) vegetable broth
1 1/4 teaspoons dried oregano
2-4 canned chipotle chiles in adobo sauce, finely chopped
pinch of sugar
sea salt

Cooking Method:

In a pressure cooker, heat olive oil over medium-high heat.
Add diced white onion and cook, stirring occasionally, until soften,for about 3 minutes.
Add garlic cloves and cook, stirring, until they soften, then crush them against the side of the pot and stir into cooked onion.
Stir in tomatoes and their juice, vegetable broth, oregano and chopped chiles. Mix well.
Close pressure cooker and lock the lid.
Set burner heat to high pressure.
When cooker reaches high pressure, reduce heat to low.
Set timer to cook for 6 minutes.
Open pressure cooker with Natural Release method.Set aside for 15 minutes.
Add sugar and taste for salt.
Cool completely before use.

Pressure Cooker Salsa Domato

2017-03-05T11:24:00.001-05:00

Pressure cooker salsa Domato. Salsa Domato means Greek tomato sauce. this delicious and easy to make tomato sauce cooked in pressure cooker.
Makes 4 cups

Ingredients:

1 28 oz (840 ml) can whole plum tomatoes in their juice,undrained
1 large white onion,peeled and chopped
2-4 large cloves garlic,peeled
1 medium green bell pepper,seeded and diced
1 medium red bell pepper,seeded and diced
8 oz (240 g) mushrooms,sliced
1/2 cup (125 ml) water
1/2 cup (125 ml) dry white wine
1/2 cup (125 ml) extra virgin olive oil
1 8 oz (240 ml) can tomato sauce
2 teaspoons dried Greek oregano
1 bay leaf
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Cooking Method:

In a pressure cooker,combine tomatoes in their juices, onion and garlic.
Using immersion blender,puree tomato mixture.
Add remaining ingredients,except salt and black pepper. Stir well.
Bring mixture to a boil over medium-high heat.
Close pressure cooker and lock the lid.
Set burner heat to high pressure.When cooker reaches high pressure,reduce heat to low.
Set timer to cook for7 minutes.
Remove pot from the heat.
Open pressure cooker,using Quick release mode.
Discard bay leaf.
Season sauce with salt and black pepper.
Set aside for 10 minutes.Allow to cool completely.

Pressure Cooker Tomato-Basil Marinara Sauce

2017-03-05T10:24:00.005-05:00

Pressure cooker tomato-basil marinara sauce. This is basic marinara sauce cooked in pressure cooker. The best choice for any pasta recipes.
Makes 6 cups

Ingredients:

1/3 cup (80 ml) extra-virgin olive oil
2-4 cloves garlic,peeled and chopped
2 28 oz ((840 ml) each) cans plum tomatoes in juice,undrained
1/2 cup (125 ml) dry white wine
15 fresh basil leaves,torn
sea salt and freshly ground black pepper,to taste

Cooking Method:

Heat olive oil in pressure cooker over medium-high heat.
Add chopped garlic and cook,stirring,until golden,for 1 minute or less.
Add tomatoes (crushing them in your hands) and their juice,dry white wine and half of basil leaves.
Bring tomato mixture to a boil and boil for a further 15 seconds.
Close pressure cooker and lock the lid.
Set burner heat to high pressure.When cooker reaches high pressure,reduce heat to low.
Set timer to cook for 4 minutes.
Turn off pressure cooker.
Open cooker,using Quick Release method.
Stir in remaining basil leaves.
Taste sauce for salt and black pepper.
Set aside and allow to cool completely.

Pressure Cooker Coconut-Curry Mussels

2017-02-19T16:28:00.001-05:00

Pressure cooker coconut-curry mussels. Mussels in curried coconut sauce cooked in pressure cooker.Very delicious Thai recipe.Use dry white wine as a pare for pressure cooker coconut-curry mussels.
Makes 2-4 servings

Ingredients:

2 tablespoons peanut oil
1 large yellow onion,peeled and chopped
2 tablespoons minced fresh ginger
1 tablespoon light brown sugar
2 teaspoons Thai yellow curry paste
1 cup (250 ml) canned coconut milk
1/2 cup (125 ml) non-fat chicken broth
2 tablespoons fish sauce
2 tablespoons freshly squeezed lime juice
2 pounds (960 g) mussels,scrubbed and debearded

Cooking Method:

In a pressure cooker,heat peanut oil over medium heat.
Add onion and ground ginger and cook,stirring,until translucent (for about 4 minuts).
Stir in brown sugar and curry paste.Cook until aromatic,for a further 30 seconds.
Pour in coconut milk,chicken broth,fish sauce and lime juice.Mix well.
Bring to a full simmer,stirring.
Pour in mussels and stir well.
Close pressure cooker and lock the lid.
Set burner heat to high pressure.
When cooker reaches high pressure,reduce heat to low.
Set timer to cook for 2 minutes.
Open pressure cooker,using a Quick Release method.
Stir gently before serving in bowls.
Discard any unopened mussels.
Serve pressure cooker coconut-curry mussels with your favorite wine.

Slow Cooker Chicken Chile Stew

2017-02-18T11:28:00.000-05:00

Slow cooker chicken chile stew. Very easy and simple chicken and vegetable stew cooked in slow cooker.
Makes 6 servings

Ingredients:

1 pound (480 g) boneless and skinless chicken thighs,cubed
1 pound (480 g) small potatoes,cubed
1 cup chopped yellow onion
2 poblano peppers,seeded and cut into pieces
1 jalapeno pepper,seeded and finely chopped
3 cloves garlic,peeled and minced
3 cups (750 ml) fat-free low-sodium chicken broth
14 oz (420 ml) can unsalted diced tomatoes,undrained
2 tablespoons chili powder
1 teaspoon dried oregano

Cooking Method:

In a slow cooker,combine chicken,potatoes,onion,poblano peppers,jalapeno pepper and garlic.
Mix well.
In a large mixing bowl,combine chicken broth,undrained tomato with their juice,chili powder and oregano.Mix well.
Pour tomato mixture over chicken mixture.Stir well.
Cover slow cooker and cook on low-heat setting for 8-9 hours.

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Slow Cooker Steak Kidney Pie Recipe - Magic Skillet

Pressure Cooker Spiced Lamb Shanks

Pressure Cooker Smoky Chipotle Tomato Sauce

Pressure Cooker Salsa Domato

Pressure Cooker Tomato-Basil Marinara Sauce

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Slow Cooker Chicken Chile Stew

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