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Ingredients 3 tablespoons coconut oil, separated 1/2 medium yellow onion, diced (~1/2 cup) 3 cloves minced garlic (~1 and 1/2 teaspoons) 2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece) 2 teaspoons yellow curry powder 3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels) 2 teaspoons ground coriander 1 large red bell pepper 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces Fine sea salt and freshly cracked pepper 1 can full fat coconut milk (NOT lite) 1 tablespoon lime juice 1-2 tablespoons brown sugar 2 teaspoons fish sauce, optional 1/4 cup cilantro and/or basil, diced Serve over/with: cooked basmati rice and naan bread with additional lime wedges Optional: chopped peanuts or cashews Instructions Start by prepping ingredients: dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler a

Ingredients Chicken Marinade 1 and 1/2 pounds boneless skinless chicken breasts (can also use thighs) 3/4 cup + 1 tablespoon freshly squeezed orange juice, separated 1/2 cup + 1 teaspoon olive oil, separated 1/3 cup + 2 tablespoons freshly squeezed lime juice, separated 1 and 1/2 teaspoons lime zest, separated 1 tablespoon honey 1 teaspoon + 1/4 teaspoon cumin, separated 2 and 1/2 tablespoons soy sauce 2 teaspoons minced garlic 1/2 cup coarsely chopped cilantro, separated Mango Avocado Salsa 1 ripe mango 1 ripe avocado 1/4 cup finely diced red onion 1/4 cup finely chopped red pepper 1 tablespoon finely chopped jalapeno, optional Fine sea salt and freshly cracked pepper Optional: cilantro-lime rice or quinoa (see recipe notes) Instructions MARINADE: Whisk together all of the marinade ingredients: 3/4 cup orange juice, 1/2 cup olive oil, 1/3 cup lime juice, 1 teaspoon lime zest, honey, 1 teaspoon cumin, soy sa

Ingredients  1/2 pound boneless skinless chicken breasts (about 1 breast), cut into chunks salt and freshly ground black pepper 1 package Hidden Valley Original Ranch dressing mix 4 slices bacon , cooked and chopped 8 ounces cream cheese 1 pound penne pasta 3 cups low-sodium chicken broth 2 cups milk 2 cups shredded cheddar cheese Instructions Season chicken with salt and pepper and place in instant pot. Add chicken broth, milk, ranch seasoning and stir to combine. Add pasta and stir, burying the noodles in the liquid. Secure the lid, and set the valve to sealing. Cook on manual or pressure cook, high pressure, for 4 minutes. Turn valve to quick release, and open pot. Stir in cream cheese, cheddar cheese and cooked bacon;  Allow to cool for 5-10 minutes. The sauce will thicken as it cools. Read Full Recipe >>>> Click Here

Ingredients 4 boneless, skinless chicken breasts 2 eggs, beaten 1 cup crushed Ritz crackers or similar butter crackers 1/2 cup butter, cut into pieces 1/2 teaspoon garlic salt pepper to taste  Directions   Preheat oven to 375 degrees F. Lightly spray a 9×13 baking dish with non-stick cooking spray.   Place crushed crackers in a medium size shallow bowl, add garlic salt and pepper – mix. Place eggs (beaten) in another separate medium size shallow bowl. Dip one chicken breast at a time in the eggs coating well, then dredge in the cracker crumbs, coating well on all sides. Place chicken breasts side-by-side in baking dish. *Top chicken evenly with pieces of butter.  Bake on middle rack of oven for 40 to 45 minutes or until chicken is ready and internal temperature has reached a safe minimum 165 degree F internal temperature.  Serve with your favorite veggies, rice, potatoes, salad and more. Enjoy! Read Full Recipe >>>> Clic

Ingredients:  4-1/2 cups chopped cooked chicken 4- oz cream cheese softened 1 cup cottage cheese 1/2 cup sour cream 1 (10.75-oz) can cream of chicken soup 1/4 tsp garlic powder 1/4 tsp dried onion powder 1 sleeve Ritz crackers crushed 5 Tbsp butter melted Instructions: Preheat oven to 350ºF. Lightly spray a 9-inch baking dish with cooking spray and set aside.  Combine chicken, cream cheese, cottage cheese, sour cream, garlic powder, onion powder, and cream of chicken soup. Spread into prepared pan. Combine crushed crackers and butter, sprinkle over chicken mixture.. Bake uncovered 30 to 40 minutes. Read Full Recipe >>>> Click Here

Ingredients 4 oz / 150 Grams Lo Mein Egg Noodles For Chicken: 1 Cup Chicken Breast,cut in to 1/2 Inch strips As per need Salt 1/2 Tbsp Soy Sauce 1/2 tsp Cornstarch 1 tsp Vegetable Oil For main dish: 1 Tbsp Sesame Oil 1 Tbsp vegetable Oil 1 Tbsp Minced Ginger 1 Tbsp Minced Garlic 1/4 Cup Red Onion,sliced 1/4 Cup Carrot,sliced 1/4 Cup Red Bell Pepper 1/4 Cup Green Bell Pepper 1/2 Cup Scallion, long cut,2 Inch long 1/2 Cup Cabbage,shredded 1/4 Cup Water / Chicken Stock(Optional) As per need Salt For Sauce Mix: 1 Tbsp Light Soy Sauce 2 Tbsp Dark Soy Sauce 1 Tbsp Oyster Sauce / Hoisin Sauce 1 Tbsp Sriracha 1 tsp Sugar As per need Salt 1 tsp Sesame Oil Instructions Cook noodles as per package instructions and keep aside. Marinate Chicken with ingredients mentioned. Keep this aside for 5 mins In a pan,add 1 Tbsp Sesame oil, then with pair of tongs pick each chicken piece and dro

INGREDIENTS Salad: 2 chicken breasts cooked and shredded 2 avocados diced 1 cup of corn kernels 1 ear of corn 6 slices bacon cooked crisp and chopped 4 cups chopped lettuce 2 Roma tomatoes seeded and diced 2 tablespoons fresh minced parsley 2 tablespoons fresh chopped chives Lemon Vinaigrette Dressing: 1 lemon juiced 1 lime juiced ¼ cup olive oil 2 cloves minced garlic 1 tablespoon honey salt & pepper to taste INSTRUCTIONS Lemon Vinaigrette Whisk dressing ingredients together in a small bowl, or place ingredients in a mason jar, seal and shake well. Season with salt and pepper to taste. Salad: Toss salad ingredients together in a large bowl. Pieces should be as evenly sized as possible. Toss with half of the salad dressing. Add more dressing as desired. Enjoy immediately. Read Full Recipe >>>> Click Here

Ingredients FOR THE CHICKEN BREASTS 4 (1 pound) boneless, skinless chicken breasts 4 cups lukewarm water about 90 to 105 degrees Fahrenheit 1/4 cup salt 1 tablespoon olive oil CHICKEN SEASONING BLEND 1/4 teaspoon salt, (optional - chicken will have absorbed some of the salt from the salted water) 1/4 teaspoon fresh ground pepper 1/2 teaspoon smoked or sweet paprika 1/8 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 teaspoon dried rosemary 1/4 teaspoon dried parsley fresh chopped parsley, for garnish  Instructions Preheat oven to 425F. Place chicken breasts in a large bowl and set aside. In a large measuring cup or a mixing bowl combine lukewarm water and salt; stir and pour over chicken breasts. Set aside for 20 to 30 minutes. You can also also cover the bowl and refrigerate for 2 hours. In the meantime, prepare the Chicken Seas

Ingredients Main Ingredients: 6 bacon strips 2 tablespoons olive oil 1 pound boneless and skinless chicken (thick in size, such as chicken breasts) salt and pepper 1 teaspoon garlic powder 1 tablespoon butter 3 garlic cloves (minced) 4 small tomatoes (diced) 2 cups spinach 1 1/2 teaspoon paprika 1 teaspoon Italian seasoning (more, if desired) 1/4 teaspoon crushed red pepper flakes 1/2 teaspoon salt 1.5 cup heavy cream 1 cup Parmesan cheese shredded (more for garnish) Pasta: 10 oz. penne pasta 2 tablespoons Parsley (chopped) Instructions BACON: Add bacon strips to the skillet and cook until crispy. Transfer cooked bacon to a paper towel-lined platter that will absorb extra grease. Chop into 1 inch pieces CHICKEN: Paper towel dry the chicken and season with salt, pepper and garlic powder. Then set aside. Heat olive oil in a large deep skillet. Add chicken breasts and cook on each side on medium high heat f

Ingredients 3 cups cooked chicken chopped 1 cup celery chopped (or french style green beans) 1 cup cheddar cheese shredded 1 cup sour cream 1 cup mayo 1 can cream of chicken 1/2 cup slivered almonds 6 oz French's fried onions Instructions Preheat oven to 350 and coat a 9x13 baking dish with cooking spray.  In a large bowl, stir celery, cheese, sour cream, mayo and cream of chicken. Add chicken and almonds. Spoon into dish.  Bake uncovered for 30 minutes. Sprinkle fried onion and cook another 5 minutes. Let stand 5-10 minutes. Enjoy! Read Full Recipe >>>> Click Here

Ingredients 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature 1 and 1/2 cups granulated sugar 1/4 light brown sugar, packed 1 tablespoon lemon zest 1/2 teaspoon pure lemon extract (optional) 1 teaspoon vanilla extract 4 large eggs, at room temperature 2 and 1/2 cups cake flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup whole milk 1/2 cup full-fat sour cream 1/2 cup fresh squeezed lemon juice 2 and 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first 2 tablespoons all-purpose flour Lemon Cream Cheese Frosting: 1 block (8 ounces) full-fat cream cheese, a little softer than room temperature 10 tablespoons unsalted butter, a little softer than room temperature 4 cups confectioners' sugar, more if needed 2 teaspoons fresh lemon zest 1 tablespoon fresh lemon juice 1/4 teaspoon pure lemon extract (optional) 1/4 teaspoon salt 2 tablespoons

INGREDIENTS: 1 lb. hot sausage (pork or turkey) 1 (8 oz.) package cream cheese 2 packages crescent rolls Dash salt & ground black pepper  INSTRUCTIONS: In a saute pan, brown sausage; drain. Add a dash of salt and pepper. Blend in cream cheese until the cream cheese is melted. Unroll one package of crescent rolls and place on a baking sheet. With your fingers, gently press the seams together to seal them. Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2-inch border along the edges. Unroll the remaining package of crescent rolls and place on top of the sausage mixture. Press the edges together to seal. Gently press the seams together. Bake at 375 degrees for about 15-20 minutes, or until crescent roll dough is golden brown. Cut into small squares and serve. (A pizza cutter makes really quick and easy work of the cutting.) Read Full Recipe >>>> Click Here

Ingredients Crumb Layers 1/2 cup cold butter (8 tablespoons), cut into small cubes I use vegan butter to keep this dairy-free 1 cup all purpose flour (gradually add more by the tablespoon if needed) 1 cup packed light brown sugar 1/2 cup granulated sugar 1 tsp ground cinnamon Cake 2 cups all-purpose flour 3 tsp baking powder 1 tsp ground cinnamon 1 tsp salt 3 ripe bananas, peeled and mashed 1/2 cup butter, softened to room temperature again, use vegan butter for dairy-free option 1 1/2 cup granulated sugar 2 large eggs 1 tsp vanilla 1 cup almond milk (you can also use 1%, 2%, whole milk, or even buttermilk) Glaze (optional) 1 cup powdered sugar 1-2 tbsp almond milk Instructions Preheat oven to 350º F. Grease a 9″ x 13″ baking dish with butter or cooking spray; set aside. In a large bowl, use your hands or two forks to crumble together the cold butter cubes, flour, sugars, and cinnamon until the mix

Ingredients Cinnamon Streusel 1 1/3 cups all-purpose flour 3/4 cup light brown sugar packed 1 tablespoon cinnamon 1/2 teaspoon nutmeg 3/4 cup butter melted Cake 1/2 cup butter room temperature 1 cup sugar 2 large eggs 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/2 cup sour cream or plain Greek yogurt Instructions Cinnamon Streusel Combine the flour, brown sugar, cinnamon, nutmeg, and butter in a medium bowl. Mix together with a fork until clumps are formed.  Cake Preheat oven to 350° F. and grease a 9 X 9-inch pan with butter.  In a medium mixing bowl, whisk together the flour, baking powder, and cinnamon.  In a large mixing bowl, cream together the butter and sugar until light and fluffy, approximately 3 to 4 minutes.  Add the eggs and vanilla and mix well, scraping down the sides of the bowl as needed.  Add the flour mixture.  Add the sou

Ingredients 1- 12 oz package, refrigerator biscuits 3 TBSP butter, melted 1 tsp ground cinnamon 1/2 cup brown sugar FOR GLAZE: 1 cup powdered sugar 2 TBSP butter, melted 1 TBSP vanilla 1-2 TBSP milk Instructions Preheat oven to 350 degrees. Grease an 8 x 8 baking pan. Cut each biscuit into 4 pieces. Set aside. In a mixing bowl, mix together brown sugar and cinnamon. Add biscuit pieces and toss to coat. Spread out pieces evenly into baking pan and drizzle top with melted butter. Bake 20-25 minutes until baked through. FOR GLAZE:   Whisk glaze ingredients until smooth. Drizzle over warm biscuits. Read Full Recipe >>>> Click Here

Ingredients FOR THE MUFFINS: 1 1/2 Cups All Purpose Flour 1/2 Cup Granulated Sugar 1 1/2 Teaspoons Baking Powder 1/8 Teaspoon Salt 1/2 Teaspoon Ground Cinnamon 1/4 Teaspoon Nutmeg 1 Teaspoon Vanilla Extract 1 Large Egg 1/2 Cup Milk 1/3 Cup Butter, Melted and Cooled FOR THE TOPPING: 1/3 Cup Granulated Sugar 2 Teaspoons Ground Cinnamon 5 Tablespoons Butter, Melted Instructions Preheat oven to 350 degrees.   Grease muffin cups or line with paper liners. Set aside. In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.   Set aside. In a small bowl beat the egg.   Add the milk, vanilla extract, and melted butter and mix well to combine. Add the wet ingredients to the dry ingredients and stir just until moistened, being careful not to over mix. Spoon batter into muffin cups about 1/2 - 3/4 of the way full.   Bake in preheated oven for 20-25 minutes.   Allow muffins to cool for 5 minu

INGREDIENTS DOUGHNUTS:   1 1/3 cups warm milk, 95 to 105 degrees   2 teaspoons instant yeast   2 tablespoons butter   2/3 cup granulated sugar   2 large eggs   5 cups all-purpose flour   A pinch or two of nutmeg, freshly grated   1 teaspoon salt TOPPING:   1/2 cup butter, melted   1 1/2 cups granulated sugar   1 tablespoon cinnamon INSTRUCTIONS Place the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar. Add the butter. Mix the eggs, flour, nutmeg, and salt. Beat the dough with the dough hook attachment (or with a wooden spoon and eventually your hands) for 2-3 minutes at medium speed. Adjust the dough texture by adding flour a few tablespoons at a time or more milk. The dough should pull away from the sides of the bowl and be very soft and smooth but still slightly sticky - don't overflour! Knead the dough for a few minutes (again, by mixer or by hand) and then transfer the dough to a lightly grea

INGREDIENTS PECAN SHORTBREAD CRUST   1 cup all-purpose flour   1/2 cup butter   1/4 cup brown sugar   3/4 cup pecans, chopped CREAM CHEESE LAYER   6 ounces cream cheese, softened   1/2 cup powdered sugar   2 tablespoons heavy cream PUDDING LAYER   1 cup sugar   1/3 cup cocoa powder   3 tablespoons cornstarch   2 tablespoons all-purpose flour   Pinch of salt   3 egg yolks   2 cups whole milk   2 tablespoons butter   1 teaspoon vanilla WHIPPED CREAM TOPPING   1/2 cup heavy whipping cream   2 tablespoons powdered sugar   1/2 teaspoon vanilla   1-2 tablespoons chopped pecans   grated chocolate INSTRUCTIONS CRUST Preheat the oven to 350 degrees F.  Melt the butter, then combine the butter, flour, brown sugar and pecans by stirring with a fork.   Bake for about 15-20 minutes, just until the crust begins to brown around the edges. Remove from oven and cool completely.  CREAM