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Showing posts from February, 2024

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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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Angel Hair with Sun-dried Tomatoes and Goat Cheese

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Ingredients Deselect All 1 (10-ounce) jar sun-dried tomatoes packed in oil, chopped (oil reserved) 1 small onion, chopped 4 garlic cloves, minced 1/4 cup tomato paste 2/3 cup dry white wine 8 ounces angel hair pasta Salt and freshly ground black pepper 2 ounces soft fresh goat cheese, coarsely crumbled 2 tablespoons chopped fresh Italian parsley leaves Directions Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved...
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Skirt Steak with Cheesy Mashed Potatoes

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Ingredients: 1 1/4 pounds Yukon Gold potatoes, cut into chunks Kosher salt 1 pound skirt steak, cut in half Freshly ground pepper 1/2 teaspoon seasoned salt 1 tablespoon vegetable oil 1/2 cup 2% milk 3 slices American cheese, torn into pieces 2 tablespoons unsalted butter 2 scallions, thinly sliced (light and dark green parts separated) 1 cup frozen peas, thawed Steak sauce, for serving Directions: Put the potatoes in a medium saucepan and add enough water to cover; season with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Reserve 1/2 cup cooking water, then drain the potatoes and return to the pan. Meanwhile, season the steak generously with pepper and the seasoned salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the steak and cook until well browned, about 4 minutes per side for medium rare (reduce the heat if necessary). Transfer the steak to a cutting board.  Combine the milk, cheese a...
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The Best Chicken Salad

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Ingredients: 2 tablespoons of mayonnaise 2 tablespoons of plain Greek yogurt 1 teaspoon of Dijon mustard 1/4 teaspoon of onion powder 1/4 teaspoon kosher salt 1/4 teaspoon pepper 2 tablespoons dried cranberries 3 tablespoons of chopped pecans 1/4 cup diced Granny Smith apple 10 ounces (1 can) chicken breast, drained, cut into pieces Baby spinach leaves (optional) 4 croissants or soft rolls (optional) Directions: In a medium bowl, combine mayo, yogurt, mustard, onion powder, salt, and pepper. Taste and adjust seasoning, if necessary. Gently add the cranberries, pecans, apple, and chicken. Stir until well combined. Serve as is or place on sliced croissants with spinach or lettuce.
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Vanilla cream rolls

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  INGREDIENTS: YIELD: 12 cannoncini For the custard cream (crema pastiera): 3 egg yolks 3 tablespoons (30 gr) of all-purpose flour 1/2 cup (100 gr) of sugar 1 teaspoon of vanilla extract 8 oz (235 ml) of milk For the cannoncini: 1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)  1/4 cup (50 gr) of sugar 1 egg (for egg wash) powdered sugar to decorate PREPARATION: Start by preparing the custard cream (crema pastiera): Warm up the milk until hot (not boiling). In a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour, until light and fluffy.  Add the milk some at a time while whisking, making sure there are no lumps.
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Chocolate Stuffed Churro Pancakes

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Churro flavoured fluffy pancakes stuffed with warm melted chocolate and coated with cinnamon sugar to quench all churro cravings! Ingredients Pancakes: 1 1/2 cups self raising flour 1 heaping teaspoon baking powder 2 tablespoons sugar 1/2 teaspoon ground cinnamon 1/3 teaspoon salt 1/4 cup butter, melted and cooled slightly 1 large egg 2 teaspoons pure vanilla extract 1 1/4 cup milk 1/2 cup chocolate chips/buttons Cinnamon Sugar: 4 tablespoons sugar of choice 1 teaspoon ground cinnamon Instructions Combine together flour, baking powder, sugar, cinnamon and salt in a large-sized bowl. Make a well in the centre and add the melted butter, egg, vanilla and milk. Slowly whisk well until smooth. Set aside. Melt a small amount of butter in a nonstick pan over low-medium heat. Pour less than 1/4 cup of batter onto the pan and spread out gently with the back of your ladle. Drop chocolate chips/buttons onto the centre of the batter, and then gently pour a little pancake batter evenly over the top...
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Lemon Herb Chicken Salad Recipe

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Lemon Herb Avocado Chicken Salad Recipe with crispy bacon & creamy feta cheese is the ultimate salad recipe! Not just any boring salad with a dressing that doubles as a marinade! Ingredients Marinade/Dressing: 2 tablespoons olive oil 1/4 cup fresh lemon juice 2 tablespoons water 2 tablespoons fresh chopped parsley 2 teaspoons garlic, minced 1 teaspoon each dried thyme and dried rosemary 1 teaspoon salt 1/4 teaspoon cracked pepper, or to taste 1 pound (500 g) skinless & boneless chicken thigh fillets (or chicken breasts) Salad: 4 cups Romaine lettuce leaves, washed and dried 1 large avocado, pitted, peeled and sliced 8 ounces (250 g) feta cheese 1 cup grape tomatoes, halved 1/4 of a red onion, sliced (optional) 1/4 cup diced bacon, trimmed of rind and fat Lemon wedges, to serve Instructions Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing lat...
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Bruschetta Chicken Pasta Salad

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Bruschetta Chicken Pasta Salad is a must make for any occasion in minutes! Filled with Italian seasoned grilled chicken, garlic and parmesan cheese! Ingredients 1 pound (500 g) thin spaghetti pasta, (dry weight) 1 pound (500 g) boneless skinless chicken breasts, (2 large breasts) 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon garlic powder Salt and pepper, to taste 1/4 cup olive oil 2 tablespoons minced garlic 2 tablespoons red onion, finely chopped (about 1/3 of a red onion) 2 tablespoons balsamic vinegar, (adjust to your tastes) 8 roma tomatoes, diced 1/2 cup grated parmesan cheese, plus more to serve 2 tablespoons finely chopped fresh basil or parsley Salt and pepper, to taste Balsamic glaze to serve (optional) -- I use store bought Instructions Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl; set aside. While the pasta is boiling, season chicken with the herbs, garlic powder, salt and pepper. Heat 1 teaspoon of oil o...
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Chicken Bruschetta Pasta Salad

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Ingredients 1/2 cup boiled pasta, drained (60g dry weight) 1/2 red onion, finely chopped 1 tomato, finely chopped Fresh basil leaves, finely chopped 1 small chicken breast, (135g), pre-grilled and seasoned m (or any garlic powder or seasoning of choice) 1 teaspoon garlic olive oil Drizzle of balsamic glaze Instructions Simply mix pasta, onion and tomatoes together in a bowl Mix through the oil and season with a little salt (to suit your tastes) Top with chicken and drizzle with balsamic glaze That's it! Sprinkle with some parmesan cheese. Pour yourself a glass of wine...I MEAN water! (Ahem). Put your feet up and enjoy!
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Lemon Herb Mediterranean Pasta Salad

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Lemon Herb Mediterranean Pasta Salad is loaded with so many Mediterranean salad ingredients, and drizzled an incredible Lemon Herb dressing! Ingredients 12 ounces | 350 grams dry pasta (Penne) FOR LEMON HERB DRESSING: 1/3 cup olive oil 2 tablespoons fresh squeezed lemon juice 2 tablespoons red wine vinegar 2 tablespoons water 2 tablespoons finely chopped fresh parsley 2 teaspoons garlic , minced 2 teaspoons dried oregano , minced 1 teaspoon dried basil 1/2 teaspoon salt Cracked pepper , to taste FOR SALAD: 4 cups Romaine (or cos) lettuce leaves, washed and dried 1 large cucumber , diced 1 avocado , peeled, pitted and chopped 1/2 of a large red pepper (or capsicum), deseeded and cut into thin strips 9 ounces (250 grams) grape or cherry tomatoes, halved 1/2 a red onion , thinly sliced ½ cup pitted kalamata olives , sliced 1/3 cup sun-dried tomatoes packed in oil , drained 5-6 tablespoons crumbled feta cheese Instructions Boil the pasta in a large pot of salted water until al dente. Drain...
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Avocado Salmon Salad

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Avocado Salmon Salad with an incredible lemon herb Mediterranean dressing! Loaded with cucumber, olives, tomatoes and feta cheese! Ingredients Marinade/Dressing: 3 tablespoons olive oil 2 tablespoons lemon juice fresh squeezed 1 tablespoon red wine vinegar (optional) 1 tablespoon fresh chopped parsley 2 teaspoons garlic minced 1 teaspoon dried oregano 1 teaspoon salt cracked pepper to taste 1 pound (500 g) skinless salmon fillets Salad: 4 cups Romaine (or Cos) lettuce leaves, washed and dried 1 large cucumber diced 2 Roma tomatoes diced 1 red onion sliced 1 avocado sliced 1/2 cup feta cheese crumbled 1/3 cup pitted Kalamata olives (or black olives), sliced (optional) Lemon wedges to serve Instructions Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later. Coat the salmon with the marinade. Heat 1 tablespoon of oil in a skillet or grill pan over med...
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Greek Salad

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Avocado Greek Salad with a Greek Salad Dressing is a family favourite side salad served with anything! Ingredients For The Dressing: ¼ cup olive oil 2 tablespoons red wine vinegar 1 teaspoon minced garlic (or 1 large garlic cloves, minced) 2 teaspoons dried oregano (plus extra to serve) 1/4 teaspoon salt For The Salad: 1 large cucumber , halved lengthways and sliced 4 vine ripened tomatoes , cut into wedges 1 green pepper (capsicum), deseeded and sliced ½ red onion , sliced thinly 7 oz | 200 g good quality creamy feta cheese , cubed ½ cup (3 oz | 80 g) pitted Kalamata olives 1 large avocado , diced Instructions Whisk together dressing ingredients in jug or jar. Mix together all of the salad ingredients in a large bowl. Toss with dressing. Season with extra salt ONLY IF NEEDED (depending how salty your feta cheese is). To serve, sprinkle over extra oregano (optional). Serve with chicken, fish, lamb, beef, the options are endless!
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CRANBERRY GLAZED TURKEY

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This Cranberry Glazed Turkey is a stunning bird! A golden browned turkey stuffed with aromatics and smothered in a sweet and tart cranberry glaze. It's packed with flavor, juicy, and so easy to make! INGREDIENTS TURKEY: 1 (15-16 pound) (6.8-7.2kg) turkey, thawed and giblets removed 1 large onion, quartered 8 cloves garlic, smashed 10 sprigs fresh thyme 6 sprigs fresh rosemary 2 tablespoons oil CRANBERRY GLAZE: 2 cups (200g) whole fresh or frozen cranberries 1 cup (235ml) cranberry juice ½ cup (120ml) honey 1 tablespoon dijon mustard ½ teaspoon red pepper flakes, optional INSTRUCTIONS TURKEY: Preheat oven to 325°F. Pat turkey dry and place in a roasting pan. Can also place on a rack in a roasting pan. Stuff the cavity of the turkey with the onion, garlic, thyme, and rosemary. Brush the outside of the turkey with the oil and season with salt and pepper well. Bake for 3 hours. Remove from oven and brush outside with cranberry glaze and bake until you have a temperature of 155°F at the...
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CRANBERRY PISTACHIO BISCOTTI

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Cranberry Pistachio Biscotti are the perfect Christmas cookie with the dried red cranberries and the green pistachios! INGREDIENTS ½ cup unsalted butter softened (use only real butter) 1 cup sugar 3 eggs 2 teaspoons vanilla 1½ teaspoons orange extract 3 cups all purpose flour 2 teaspoons baking powder ½ teaspoon salt ¾ cup coarsely chopped dried sweetened cranberries ¾ cup coarsely chopped pistachios white or dark chocolate for dipping optional INSTRUCTIONS In a large bowl, cream the butter and sugar. Add in the eggs and extracts and beat well to combine. In a small bowl combine the flour, baking powder and salt and slowly add to the creamed mixture (the dough will be sticky). Stir in the cranberries and pistachios, cover and chill for 30 minutes. Preheat oven to 350 degrees F. Divide dough in half and on a floured surface shape each half into a 2"x12" log. Carefully place on an ungreased baking sheet and bake for 28-30 minutes or until golden. Cool on pan for a few minutes b...
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STRAWBERRY SHORTCAKE

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  This Strawberry Shortcake is one that will make memories. A buttery sweet biscuit (scone) topped with sweet juicy strawberries and a homemade sweet cream! What could be better? INGREDIENTS STRAWBERRIES: 2 pounds (908g) strawberries, sliced 2 tablespoons sugar (this may very depending on the sweetness of your berries) juice from ½ a lemon, optional BISCUITS: 2¼ cups (300g) all purpose flour ¼ cup (50g) sugar 2 tsp baking powder ¼ teaspoon salt zest of 1 lemon ½ cup (113g) butter, cold and cubed ½ cup (120ml) heavy whipping cream 1 large egg, lightly beaten 1 tablespoon vanilla WHIPPED CREAM: 1½ cups (355ml) heavy whipping cream, cold 3 tablespoons powdered sugar 1 teaspoon vanilla INSTRUCTIONS STRAWBERRIES: Place sliced strawberries in a medium bowl and sprinkle with sugar. Add lemon juice if desired. Toss to coat; set aside. BISCUITS: Preheat oven to 400°F. In a large bowl combine the flour, sugar, baking powder, salt, and lemon zest. Cut the butter into the dry ingredients until...
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EASY CROCK-POT CHILI

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This Slow Cooker Chili recipe is perfect for busy days. It's hearty, beefy, delicious, and can be customized with all your favorite toppings! INGREDIENTS 2 pounds (907g) ground beef 85% or leaner 1 large onion, diced 4-6 cloves garlic, minced 2½ tablespoons chili powder 1 tablespoon cumin, onion powder, and garlic powder 1 teaspoon dried oregano ½ teaspoon chipotle powder 1 (28oz) (793g) can crushed tomatoes 1 (14.5oz) (411g) can diced tomatoes 2 (15oz) (425g) cans chili beans in chili sauce 1 (15oz) (425g) can black beans, drained and rinsed 1½ cups beef broth 1½ teaspoons salt INSTRUCTIONS Brown the ground beef in a large skillet with onion, garlic, chili powder, cumin, garlic powder, onion powder, oregano, and chipotle powder. Add to slow cooker along with remaining ingredients. Cover and cook on LOW for 8 hours. Can cook on HIGH for 4 hours but best on LOW.
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SLOW COOKER MEXICAN SHREDDED CHICKEN

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This easy Slow Cooker Mexican Shredded Chicken is a great base recipe to use for tacos, enchiladas, nachos, burritos, salads or just serve it over rice. INGREDIENTS 4 large boneless skinless chicken breasts 1 small onion, chopped 4 cloves garlic, minced 1 cup (236ml) of your favorite salsa 1 (4 oz) (113g) can diced green chilies 1 tablespoon chili powder 2 teaspoons cumin 2 teaspoons dried oregano 1 teaspoon onion powder 1 teaspoon garlic powder salt and pepper to taste INSTRUCTIONS Place chicken breasts in the bottom of your slow cooker. Top with all of the remaining ingredients. Cover and cook on low for 4-6 hours. I don't recommend cooking this on high or for longer than 6 hours as the chicken can overcook and become dry or mushy. You may remove the chicken from the crock pot or leave it in and shred it in there. Use as much or as little juice as you desire. I like to use all of the juice and cook the shredded chicken in the juice for about 15-20 minutes so it can soak up more f...
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Crockpot Shredded Chicken Tacos

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With just five ingredients and five minutes of prep, these shredded chicken tacos are a crockpot meal you’ll reach for again and again! Make a big batch—Mexican shredded chicken freezes well and is delicious in tacos, bowls, enchiladas, and salads. Ingredients 1 and 1/2 cups salsa 1/2 medium onion diced, can use red, yellow, or white 2 tablespoons taco seasoning 4 boneless skinless chicken breasts 1 teaspoon lime juice Cook Mode Instructions Add salsa, chopped onion, and taco seasoning to the bowl of your slow cooker. Stir to combine. Add chicken breasts across the bottom in a single layer and spoon a bit of the salsa mixture on top of each one. Cook on low for 6-7 hours or on high for 3-4 hours. Remove chicken from the slow cooker and shred. Return the meat to the slow cooker, add lime juice, and stir well. Serve immediately, or leave mixture on the low or keep warm setting for up to 1 hour.
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Chicken Noodle Soup with Egg Noodles

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Ingredients 1 Tablespoon olive oil 1 Tablespoon butter 3 medium carrots peeled and chopped 2 ribs celery chopped 1/2 medium yellow onion chopped 3 cloves garlic minced 1 teaspoon Italian seasoning 8 cups chicken broth low-sodium preferred 2-3 cups shredded or chopped chicken such as from a rotisserie chicken 8 ounces egg noodles 1 Tablespoon lemon juice from about 1/2 medium lemon 1 Tablespoon chopped fresh parsley or 1-2 teaspoons dried 1/4 teaspoon kosher salt 10-12 cranks fresh-ground black pepper Cook Mode Instructions Warm olive oil and butter in a large Dutch oven or stockpot over medium-high heat. Add carrots, celery, and onion. Sauté, stirring frequently, for 4-5 minutes. Add garlic and Italian seasoning. Cook for 30-60 seconds, just until fragrant. Stir in broth and increase heat to bring liquid to a boil. Add the shredded chicken and egg noodles. Reduce heat to medium and cook for 8-10 minutes, or just shy of the noodles’ package directions, stirring occasionally. When egg no...
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Creamy Crockpot Chicken Gnocchi Soup

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Craving comfort? This is the perfect recipe! Tender veggies, pillowy gnocchi, and a velvety broth that everyone loves, all made together in your slow cooker or crockpot. Ingredients 1 lb. boneless skinless chicken breasts 1 small onion chopped 3-4 medium carrots peeled and chopped 1-2 stalks celery chopped 4 cloves garlic minced 2 teaspoons dried basil 2 teaspoons Italian seasoning 1 teaspoon salt 10-12 cranks freshly-ground black pepper 4 cups chicken broth 2 tablespoons cornstarch 2 tablespoons cold water 2 12 ounce cans evaporated milk 1 pound potato gnocchi the shelf-stable kind, mini if you can find them 3 cups fresh baby spinach 4 slices cooked bacon optional, to serve Cook Mode Instructions Place the raw chicken, chopped onion, carrots, celery, minced garlic, basil, Italian seasoning, salt, and pepper in a large crockpot or slow cooker. Pour chicken stock or broth on top. Cover and cook on low for 6-8 hours or on high for 4-5 hours. While keeping the crockpot on, shred the chick...
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Crockpot Pineapple Chicken

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Sweet, tangy, and so easy to make, with juicy chicken, sweet pineapple, and tender-crisp bell peppers all wrapped up in a delicious sauce that simmers all day while you're away. Ingredients 1 Tablespoon olive oil 3-4 chicken breasts boneless, skinless, not thin-sliced kosher salt and black pepper 2 cups pineapple chopped into 1” chunks 1/2 medium red onion chopped into 1” chunks 3/4 cup pineapple juice 1/4 cup low-sodium soy sauce 1/4 cup hoisin sauce 1/4 cup brown sugar 1/4 teaspoon ground ginger 1/4 teaspoon garlic powder 2 bell peppers any color, seeded and chopped into 1” chunks 2 Tablespoons cornstarch sesame seeds and fresh parsley for garnish rice for serving Cook Mode Instructions Warm olive oil in a skillet set over medium-high heat. Season chicken on both sides with a generous sprinkle of salt and pepper, then place in the hot skillet. Sear for 2-3 minutes on each side, just until golden brown on the outside. 1 Tablespoon olive oil,3-4 chicken breasts,kosher salt and blac...
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Honey Chipotle BBQ Chicken

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Ingredients 1/2 cup olive oil 1-2 whole chipotle chiles plus 1/4 cup adobo sauce 1/4 cup honey 1/4 cup dijon mustard 1/4 cup brown sugar 10 garlic cloves peeled and whole 1 teaspoon ground cumin juice of 2 limes 1-2 pounds boneless, skinless chicken breasts kosher salt and black pepper fresh chopped cilantro optional, for serving Cook Mode Instructions First, make the sauce: Combine olive oil, chiles, adobo sauce, honey, mustard, brown sugar, garlic, cumin, and lime juice in a blender or food processor. Blend on high speed until smooth. Prep the chicken: Place chicken breasts in a large bowl, sprinkle generously with salt and pepper, then pour enough of the sauce over the chicken to generously coat each piece. Turn each piece of chicken to ensure it's fully covered. Cover the chicken and refrigerate for at least 2 hours, or up to 24. Transfer remaining sauce to a jar or bowl, cover, and store that in the refrigerator, as well. Grill: When ready, remove chicken and reserved sauce fr...
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Honey Mustard Chicken Skillet

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Ingredients 3-4 boneless, skinless chicken breasts 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon kosher salt a few turns freshly-ground black pepper 2 Tablespoons extra-virgin olive oil divided 8-10 ounces green beans 3-4 cloves garlic minced 1/2 cup chicken broth low-sodium preferred 1/4 cup honey 3 Tablespoons whole grain mustard 2 Tablespoons smooth Dijon mustard Cook Mode Instructions Preheat oven to 375° F. Sprinkle both sides of the chicken with the garlic powder, paprika, salt, and pepper. 3-4 boneless, skinless chicken breasts,1 teaspoon garlic powder,1 teaspoon paprika,1 teaspoon kosher salt,a few turns freshly-ground black pepper Warm 1 Tablespoon olive oil in a large oven-safe skillet over medium-high heat. When hot, add the chicken. Sear for 2-3 minutes on each side, then transfer chicken to a clean plate, keeping the pan on the heat. 2 Tablespoons extra-virgin olive oil While the chicken cooks, place green beans in a bowl or on a cutting board. Drizzle with the re...
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Baja Chicken Tacos

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Ingredients For the Marinade and Chicken 2 Tablespoons plain Greek yogurt  2 Tablespoons extra virgin olive oil  2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon cumin juice of 1 lime pinch kosher salt 1 lb. thin-sliced chicken breasts To Serve tortillas shredded red or green cabbage shredded green leaf lettuce pico de gallo  chopped avocado or guacamole finely chopped cilantro Chipotle Crema 1/2 cup plain Greek yogurt  1-2 Tablespoons adobo sauce from canned chipotle chiles Cook Mode Prevent your screen from going dark Instructions Marinate Chicken. In a medium bowl, combine the 2 Tablespoons Greek yogurt, olive oil, chili powder, garlic powder, cumin, lime juice, and salt to make the marinade. Whisk until evenly combined. Add the chicken breasts and flip so that each side is coated. Set aside to rest for 5-10 minutes, or cover and place in the fridge for up to 8 hours. When ready, grill or sauté the chicken for 3-4 minutes on each side in a skillet ...
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Chili Lime Nacho Mozzarella Sticks

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Ingredients 24 mozzarrella sticks 24 egg roll wrappers 1/4 cup water (you won't use it all) Chili Lime Olive Oil 1 tablespoon lime juice 1/4 cup olive oil 1/2 tsp EACH salt, chili pwdr, ground cumin, garlic pwdr 1/4 tsp EACH pepper, onion pwdr Dipping Options 1 Recipe 5 Minute Fire Roasted Restaurant Blender Salsa 1 Recipe Cotija Honey Lime Avocado Dip 1 Recipe Spicy Fire Roasted Red Pepper Dip Instructions Freeze mozzarella sticks for 90 minutes. Whisk together the Chili Lime Olive Oil Ingredients in a small bowl. Preheat oven to 400 degrees. *You can also look at the back of your egg roll wrapper for wrapping instructions/pics. Working with one at a time, place mozzarella stick diagonally in the bottom third of the egg roll wrapper. Brush the edges of the wrapper with water. Fold the bottom of the wrapper up tightly over the cheese, then proceed to roll the up the cheese, folding in the edges of the wrapper as you roll. You want the edges to be tightly sealed so the cheese doesn...
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Totchos (Tater Tot Nachos)

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If you're on the hunt for a crowd-pleasing snack, tasty appetizer or fun dinner (perfect for Game Day or Cinco de Mayo!), look no further than these Totchos! This easy-to-follow recipe swaps the tortilla chips in traditional nachos with mouthwatering tater tots that are crispy on the outside and soft on the inside. The tater tot nachos are layered with juicy, seasoned ground beef and luxuriously creamy, punchy, homemade nacho cheese sauce, then finished with your choice of topping such as guacamole, pico de gallo, sour cream, olives, pickled jalapenos, etc. They're the ultimate crowd-pleasing, customizable, sharable comfort food that can be whipped up in no time and are guaranteed to be a hit! Ingredients TOTS AND CHEESE 1 32 oz. bag tater tots (unseasoned) 1/2 teaspoon chili powder freshly cracked salt 1 recipe Queso Blanco or favorite store-bought cheese sauce, warmed GROUND BEEF 1 pound lean ground beef 1/4 cup salsa (medium for more of a kick) 1 1/2 teaspoons chili powder 1...
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