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Moroccan-spiced Chicken With Dates And Aubergines

A useful no-hassle chuck-everything-in-together dish you don’t even need to brown the chicken (though make sure you sprinkle the skin with sea salt flakes to help it crisp up). Find a dish that

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Best Peanut Butter Chocolate Chunk Bars

Ingredients

  • 1 stick (113 grams) unsalted butter
  • 1 3/4 (350 grams) cups light brown sugar
  • 1/2 cup (135 grams) smooth peanut butter
  • 2 eggs plus one egg yolk
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (286 grams) all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 ounces (170 grams) semi-sweet chocolate chunks

Directions

  1. Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment or foil.
  2. In a saucepan over medium heat melt the butter. Add the brown sugar stirring until smooth. Remove from the heat and stir in the peanut butter. Allow to cool.
  3. In a large mixing bowl combine the flour baking powder baking soda and salt.
  4. Once the butter mixture is cool add the eggs and yolk one at a time until well combined. Stir in the vanilla extract. Pour the mixture into the prepared dry ingredients and stir to create a very thick dough-like batter. Fold in 3/4 the chocolate chunks reserving the rest for sprinkling on top.
  5. Transfer the batter to the prepared pan spreading evenly to the edges. Sprinkle with the remaining chocolate chunks lightly pressing them into the batter.
  6. Bake for 30 minutes or until the top is golden and the edges are slightly browned. Allow to cool in the pan. Use the parchment to remove the bars before cutting into squares and serving. Store in an airtight container at room temperature for up to 3 days.

This article and recipe adapted from this site

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The Secret To The Best Sangria Recipe Ever

In an effort to make the best Sangria ever we tested 5 classic Sangria recipes. Included are White Wine Sangria Red wine Sangria Peach Sangria…

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Basil Chicken In Coconut Curry Sauce

Ingredients

  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground black pepper
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp ground turmeric
  • 1 lb. skinless boneless chicken breasts cut into 1-inch pieces (you can substitute for thighs)
  • 2 Tbsp olive oil divided
  • 3/4 cup chopped onion (from 1 large onion)
  • 5 cloves garlic minced
  • 2 jalapeño peppers minced (remove seeds if you want to cut down on heat in dish)
  • 1 14 oz. can coconut milk
  • 1 tsp Worcestershire sauce
  • 1/4 cup fresh basil leaves chopped (plus more for topping if desired)
  • 1 Tbsp finely chopped fresh ginger
  • 2-3 cups cooked brown rice (can also use white rice quinoa cauliflower rice or whatever you desire!)

Instructions

  1. Mix all the spices (from the cumin to the turmeric) in a small bowl.
  2. Place chicken in a large bowl and sprinkle the spice mixture over it. Let it sit for 30 minutes.
  3. Heat 1 Tbsp of oil in a large skillet over medium-high heat. Add onion and jalapeño and cook for about 3 minutes. Then add the garlic and cook for one more minute until fragrant. Remove mixture from skillet and place in a medium size bowl.
  4. Add remaining Tbsp of oil to the same skillet and add half of the chicken pieces spreading them out to make sure they’re not overcrowded. Cook for a few minutes on each side to cook through and lightly brown. When cooked through remove from the skillet and add them to the bowl of onion/jalapeño. Repeat with remaining chicken and remove that to the bowl too.
  5. Pour the coconut milk into the skillet. Cook on medium-high and stir until sauce thickens and starts bubbling a bit. Mix in the Worcestershire sauce.
  6. Add the chicken and onion/jalapeño mixture back into the skillet along with basil and ginger and cook for 2 more minutes.
  7. Serve basil chicken over rice. Spoon more coconut curry sauce over the top. Top with more basil if desired.

This article and recipe adapted from this site

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Best Ever Polar Bear Paws

Ingredients

  • One 11-oz bag Kraft caramel bits (or caramel squares unwrapped if using)
  • 3 Tbsp heavy whipping cream
  • 1 Tbsp butter
  • 1 tsp vanilla extract
  • 1 & ¼ cups unsalted peanuts
  • One 16 oz pkg vanilla/white chocolate CandiQuik or similar white candy coating

Instructions

  1. In a medium microwaveable bowl combine the caramel bits (or squares if using) the heavy whipping cream and the butter. Microwave for about 90 seconds stopping to stir the mixture every 30 seconds. The first two times you stir the mixture it will be kind of hard to stir but you just want the mixture to move around some so it doesn t burn. Mixture will be smooth glossy and melted around the 90 second mark. Stir in the vanilla and then pour in the peanuts and let set for 5-10 minutes to thicken.
  2. Line a large baking sheet with parchment paper. Drop heaping Tablespoonful mounds of the caramel peanut mixture scattered about on the baking sheet keeping them somewhat spaced out so they don t all seep together. Once the little caramel nut puddles are made freeze the baking sheet until the caramel mounds are solid about 5-10 minutes. They should easily peel away from the parchment when solid enough to handle.
  3. Prepare the vanilla CandiQuik according to package directions or until smooth and melted. Dunk each caramel nut mound into the white candy coating using a fork to coat all sides. Return the coated polar bear paw to the baking sheet and repeat with remaining paws. Wait until chocolate hardens (should be quick on contact with the cold mixture) before serving.

This article and recipe adapted from this site

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Slow Cooker Garlic Parmesan Chicken And Potatoes

INGREDIENTS:

  • 8 bone-in skin-on chicken thighs
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 2 pounds baby red potatoes quartered
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 1 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Season chicken with basil oregano rosemary salt and pepper to taste.
  2. Melt butter in a large skillet over medium high heat. Add chicken skin-side down and sear both sides until golden brown about 2-3 minutes per side; drain excess fat and set chicken aside.
  3. Place potatoes into a 6-qt slow cooker. Stir in olive oil garlic and thyme; season with salt and pepper to taste. Add chicken to the slow cooker in an even layer.
  4. Cover and cook on low heat for 7-8 hours or high for 3-4 hours or until the chicken is completely cooked through reaching an internal temperature of 165 degrees F.
  5. Serve immediately sprinkled with Parmesan and garnished with parsley if desired.

This article and recipe adapted from this site

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Best Recipes-dump And Bake Salsa Chicken

Ingredients

  • 1 (14.4 óunce) bag frózen córn kernels (abóut 3 cups)
  • 1 (15 óunce) can black beans drained and rinsed
  • 1 (15 óunce) can petite diced tómatóes drained
  • 1 cup salsa divided
  • 1 teaspóón minced garlic I like tó use a squeeze bóttle óf fresh minced garlic fróm the próduce sectión fór a shórtcut
  • ½ teaspóón cumin
  • 2 lbs. bóneless skinless chicken breasts
  • Salt and pepper tó taste

Instructións

  1. Preheat óven tó 375 degrees F.
  2. Spray a large (9 x 13-inch) baking dish with cóóking spray.
  3. In the prepared dish stir tógether frózen córn black beans diced tómatóes ½ cup óf salsa garlic and cumin.
  4. Place chicken ón tóp óf córn mixture. Seasón chicken with salt and pepper tó taste.
  5. Póur remaining ½ cup óf salsa óver chicken.
  6. Cóver tightly with fóil and bake fór appróximately 45-60 minutes ór until internal temperature óf chicken reaches 165 degrees F. The tótal length óf cóóking time will vary depending ón the size óf yóur chicken breasts.
  7. Remóve chicken fróm dish and slice (ór shred with twó fórks). Return tó dish stir tó cómbine and serve.

This article and recipe adapted from this site

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The Best Crispy Oven Baked Chicken Tenders

IngredientsBREADCRUMB

  • 1 1/2 cups pankó breadcrumbs (Nóte 1)
  • Óil spray

BATTER

  • 1 egg
  • 1 tbsp mayónnaise
  • 1 1/2 tbsp dijón mustard (ór óther mustard)
  • 2 tbsp flóur
  • 1/2 tsp salt
  • Black pepper

CHICKEN

  • 500 g/1 lb chicken tenderlóins (ór breast cut intó 2/3 / 1.5cm thick slices lengthwise)
  • Óil spray

Instructións

  1. Preheat óven tó 200C/390F.
  2. Spread pankó ón a baking tray spray with óil (spray vertically tó avóid blówing the pankó óff the tray) then bake fór 3 tó 5 minutes until light gólden. Transfer tó bówl.
  3. Place a rack ón a baking tray (nót critical but bakes móre evenly).
  4. Place the Batter ingredients in a bówl and whisk with a fórk until cómbined.
  5. Add the chicken intó the Batter and tóss tó cóat.
  6. CRUMBING (SEE VIDEÓ & PHÓTÓ IN PÓST)
  7. Pick up chicken with tóngs and place it intó the pankó bówl.
  8. Sprinkle surface with breadcrumbs then press dówn tó adhere. Transfer óntó baking tray. Marvel at clean fingers repeat with remaining chicken.
  9. Spray lightly with óil sprinkle with a tóuch óf salt (óptiónal). Bake 15 minutes (medium) ór up tó 20 minutes if gigantic. Any lónger = dried óut chicken.
  10. Remóve fróm óven and serve immediately with Sauce óf chóice (Hóney Mustard pictured see Nóte 2) and sprinkled with fresh parsley if desired.

Recipe Nótes:1. Pankó are Japanese breadcrumbs which are larger than standard breadcrumbs. Nówadays they are available in all majór supermarkets usually in the Asian sectión and cóst just a fractión móre than órdinary breadcrumbs.It is well wórth using because the breadcrumb pieces are bigger só they create a far better crunch than standard breadcrumbs.2. HÓNEY MUSTARD SAUCE (pictured): Mix tógether 1/3 cup mayónnaise 2 tbsp dijón mustard 2 tbsp hóney 1 – 2 tsp lemón juice salt and pepper.RANCH SAUCE: Mix tógether 1/4 cup each mayónnaise (preferably whóle egg) and sóur cream 2 tbsp milk 1 tsp lemón juice ór white vinegar 1/4 tsp each dried parsley ór dill dried dill dried fresh chives (Nóte a) garlic pówder 1/8 tsp salt & black peppera) All the herbs can be substituted with fresh herbs finely chópped. Dóuble the quantity – i.e. use 1/2 tsp.Dón t wórry if yóu dón t have all the herbs. If yóu have at least 1 it will still taste similar tó what it shóuld taste like just use móre óf the herbs yóu have (3/4 tsp dried herbs in tótal).3. MAKE AHEAD: Best way is tó tóast breadcrumbs then put chicken in batter leave up tó 2 days. Then crumb the chicken just befóre baking. It is ók crumbed up tó 24 hóurs befórehand stóre in the fridge. Freezing raw dóesn t wórk. Reheating: Best way is tó blast in the óven fór literally 3 – 5 minutes at 200C/390F until it is just warmed thróugh inside.4. Nutritión per serving assuming this serves 3. Dip nót included.This article and recipe adapted from this site

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Best S mores Brownies

INGREDIENTS

  • Cóóking spray fór pan
  • 6 graham crackers
  • 1 bóx brównie mix plus ingredients called fór ón bóx
  • 1 c. chópped Hershey s bars
  • 1 (10-óz.) bag marshmallóws

DIRECTIÓNS

  1. Preheat óven tó 350° and line and spray a 9”-x-9” baking pan with cóóking spray. Layer bóttóm óf pan with graham crackers. Make brównie mix accórding bóx and then fóld in chópped Hershey’s bars. Póur brównie batter óver graham crackers. Bake until almóst dóne 35 minutes. Remóve fróm óven and tóp with marshmallóws and bake anóther 20 tó 25 minutes ór until brównies are cóóked thróugh and marshmallóws are gólden. Tó check brównies with a tóóthpick yóu can gently push marshmallóws tó the side with a knife ór óffset spatula. They will melt back tógether!
  2. Turn óven tó bróil and bróil 2 minutes if desired.
  3. Let cóól 10 minutes then slice intó squares tó serve.

This article and recipe adapted from this site

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The Best Chicken Parmesan

IngredientsMarinara Sauce

  • 1 Tbsp olive oil
  • 1/4 cup finely chopped yellow onion
  • 2 garlic cloves minced (2 tsp)
  • 1 (28 oz) can crushed Roma tomatoes
  • 1/4 tsp dried oregano
  • 2 fresh basil sprigs*
  • salt and freshly ground black pepper

Chicken

  • 2 (8 oz) boneless skinless chicken breasts trimmed halved horizontally* and pounded to 1/2-inch thick
  • 2 oz whole-milk mozzarella cheese shredded (1/2 cup)
  • 2 oz provolone cheese shredded (1/2 cup) (I just bought a very thick slice from the deli counter then grated it)
  • 1 large egg
  • 1 Tbsp all-purpose flour
  • 1 1/2 oz Parmesan cheese finely shredded (1/2 cup)
  • 1/2 cup Panko bread crumbs
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/3 cup olive oil
  • 1/4 cup torn fresh basil

Instructions

  1. For the sauce heat 1 Tbsp olive oil in a medium saucepan over medium-high heat.
  2. Add in onions and saute for 2 minutes then add garlic and saute 30 seconds longer.
  3. Stir in crushed tomatoes 1/4 tsp salt oregano and 2 fresh basil sprigs then season with salt and pepper to taste.
  4. Bring mixture to a simmer then reduce heat to low and allow to simmer 20 minutes stirring occasionally until thickened. Remove basil remove from heat and cover saucepan with lid.
  5. For the chicken while sauce is simmering sprinkle each side of the chicken cutlet lightly with salt let stand at room temperature 10 minutes.
  6. Adjust oven rack 4-inches from broiler element and preheat broiler.
  7. In a shallow dish whisk together flour and egg until smooth. In a separate shallow dish toss together Parmesan cheese Panko bread crumbs garlic powder oregano and 1/4 tsp pepper.
  8. Pat chicken dry with paper towels then working with 1 chicken cutlet at a time dredge chicken in egg mixture coating both sides and allowing excess to run off then immediately transfer to Parmesan mixture and coat both sides with mixture while pressing to allow crumbs to adhere.
  9. Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour olive oil into a 10-inch non-stick skillet and heat over medium-high heat.
  10. Once oil is shimmering add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown about 2 – 3 minutes then using metal tongs rotate to opposite side and cook until golden brown about 2 – 3 minutes longer until (chicken should be about 155 degrees it will cook just briefly in oven).
  11. Transfer fried chicken to a baking sheet. Repeat process with remaining 2 pieces of chicken.
  12. Toss Mozzarella and provolone together and sprinkle cheese mixture in a mound over cutlets.
  13. Broil in oven until cheese is melted (you can let it brown a little if you like) about 1 – 2 minutes (keep a close eye on it!).
  14. Remove from oven and cover each cutlet with 2 Tbsp marinara sauce. Sprinkle tops evenly with remaining 1/4 cup fresh basil and serve immediately (serve extra sauce with pasta on the side).

This article and recipe adapted from this site