Baking Breakfast Casserole

Ingredients: 

• 5 eggs
• 1/4 cup milk
• 16 oz refrigerated breakfast biscuits
• 4 onions (scallions)
• 1 cup shredded extra sharp cheddar cheese
• cooked center cut bacon or cooked sausage (optional)

Directions:

1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak.
    
2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl.
    
3. Mix it all up and pour into a (11×17) pan. Bake at 350 for 25 to 30 minutes.

 

Original Recipe: rockinglion.wordpress

Honey Mustard Crusted Chicken Breast with Pecans

Photo Credit: daydreamkitchen

Ingredients: 

• 4 (4-ounce) boneless, skinless chicken breast halves
• 3 tablespoons Dijon mustard
• 1½ tablespoons honey
• ⅓ cup melted butter
• 1 cup bread crumbs
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• 1 cup finely chopped pecans
• 1 lemon, cut into 4 wedges
• salt and pepper to taste

Directions:

1. Preheat the oven to 400ºF. Cover a sheet pan with aluminum foil and lightly butter.
   
2. In a small bowl, whisk together the mustard, honey, and butter. Brush the chicken breasts with the honey mixture then season with salt and pepper.
   
3. In a shallow dish such as a pie pan, combine the breadcrumbs, basil, thyme, oregano, pecans, salt, and pepper. Press the chicken into the breadcrumb mixture to coat, then repeat on the other side.
   
4. Place on the sheet pan and bake until the chicken is no longer pink in the middle, about 25 minutes.
   
5. Allow the chicken to rest for 5 minutes, then serve with lemon wedges.

Original Recipe: daydreamkitchen

Pan Fried Chicken Recipe with Cauliflower in a Mustard Lemon Sauce

Photo Credit: southernfriedchickenrecipe

Ingredients: 

• 8 chicken breast minute steaks, 3 ½ oz each
• 1 cauliflower, about 1 ¾ lbs, trimmed
• 1 garlic clove, thinly sliced
• ¼ cup slivered almonds, toasted
• 2 tablespoons flat leaf parsley, chopped
• 1 tablespoon wholegrain or Dijon mustard
• 3 oz unsalted butter, chopped
• 2 tablespoons olive oil
• 1 lemon cut into 6 wedges

Directions:

1. Preheat the oven to 390 degrees F.
    
2. Cut the cauliflower into inch thick slices and overlap it in a small baking dish. Pour over ½ cup water, season with salt and pepper and drizzle with oil.
    
3. Roast for 20 minutes or until golden.
    
4. Heat a large, lightly oiled skillet over a medium high heat and pan fry the chicken for 2 minutes per side or until cooked through, in 2 batches.
    
5. Transfer to a plate and cover to keep warm.
    
6. Melt the butter in a small pan over a medium low heat. Add the garlic. Whisk in the juice from 2 of the lemon wedges, the almonds, mustard and 2 tablespoons of hot water.
    
7. Bring to a simmer then season to taste and remove from the heat.
    
8. Divide the chicken and cauliflower between the plates, top with the sauce and decorate with parsley and lemon wedges.
   
   (Serves 4)

Original Recipe: southernfriedchickenrecipe

Chicken Enchilada Chowder Recipe

Photo Credit: quick-dish.tablespoon

Ingredients:

•     1 15 ounce can black beans, rinsed and drained
•     1 14.5 ounce can diced tomatoes, drained
•     1 15 ounce can corn, drained
•     1/2 cup chopped onion
•     1 10 ounce can enchilada sauce
•     1 10.75 ounce can cream of chicken soup
•     1 cup milk
•     4 (4 ounce) chicken breasts
•     1 cup shredded Pepperjack cheese
•     1 cup shredded cheddar cheese
•     avocado, (optional) sour cream, and tortilla chips for topping

Directions:

1. In a crockpot, combine drained beans, drained tomatoes, corn, enchilada sauce, soup, and milk. Give it a quick stir.
2. Add chicken breasts. Make sure to push them down so they are submerged in the liquid.
3. Cover and cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
4. Before serving take out chicken breasts, shred them, and return them to the soup. See Tip below for shredding chicken.
5. Stir in shredded cheeses. Top with avocado, sour cream, or crushed tortilla chips if desired. adapted from www.tasteandtellblog.com
6. Tip: Instead of tediously shredding chicken, use a hand mixer and beat the warm chicken in a large bowl. It shreds so easily this way.

Original Recipe: quick-dish.tablespoon

Chicken Breasts with Blue Cheese Sauce

Photo Credit: slavasrecipes

Ingredients: 

• 4 skinless,boneless chicken breast halves,about 1¼ pounds
• salt to taste if desired
• 3 tbsp butter
• 1 tbsp flour
• ½ cup fresh or canned chicken broth
• ½ cup milk
• ¼ cup heavy cream
• ¼ lb blue cheese
• 4 rectangles or thinly sliced cooked ham,about 1/4 pound
• ¼ cup finely chopped onion
• ¼ cup dry white wine

Directions:

1. Sprinkle the chicken breast halves with salt and pepper.
   
2. Heat 2 tablespoons butter in a heavy skillet large enough to hold the chicken in one layer over medium-high heat.
   
3. Add the chicken and brown lightly on one side.
   
4. Turn and continue cooking about 5 minutes or until cooked through.
   
5. Remove the pieces and keep warm.
   
6. Meanwhile,heat the remaining 1 tablespoon butter in a saucepan and add the flour,stirring rapidly with a wire whisk.
   
7. Add the broth and milk,and continue stirring rapidly.add the cream and cook,stirring often,about 5 minutes.
   
8. Add the cheese and stir until melted.
   
9. Add the ham slices to the skillet in which the chicken pieces cooked and sauté briefly on both sides just the heat through.
   
10. Transfer the slices to a heated serving dish and cover each slice with a piece of chicken breast.
    
11. Add the onion to the skillet and cook,stirring,until wilted.
    
12. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of skillet.
    
13. Stir in the cheese sauce.
    
14. Place a sieve over a small skillet and strain the sauce,stirring and pushing down with a plastic spatula to press through as much of it as possible.
    
15. There should be about 1⅓ cups of sauce.
    
16. Pour the sauce over chicken breasts and serve hot.

Original Recipe: slavasrecipes

Batter Fried Mushrooms Recipe

Photo Credit: keyingredient

Ingredients:

•     1 cup flour
•     1/4 cup grated Parmesan cheese
•     1/2 teaspoon salt
•     1 dash garlic powder
•     1 cup cold water
•     2 tablespoons shortening, melted
•     1 egg, slightly beaten
•     2 cups fresh mushrooms, sliced 1/4 inch thick
•     shortening for deep frying

Directions:

1. In mixing bowl, combine the flour, cheese, salt, and garlic powder. Stir in the water, melted shortening, and egg; beat till smooth. Pat the mushrooms dry. 
2. Dip mushrooms into batter. Fry, a few mushrooms at a time, in shortening heated to 365 degrees F. Fry till mushrooms are golden, about 3 minutes, turning once. Drain on paper toweling. Salt lightly and serve immediately. 
3. To ensure nice, crispy, light mushrooms make sure the oil is at the proper temperature before dropping mushrooms in. Otherwise they will soak up oil and be greasy and heavy. 

Original Recipe: cdkitchen

Spicy Avocado Puree with Pan Seared Salmon Recipe

Photo Credit: thefoodaddicts

 





Ingredients:

• 3 medium-sized California Avocados, peeled and cut
• 3 tbsp freshly squeezed lemon juice
• 3 tbsp extra virgin olive oil
• 4  tbsp water
• 1 shallot, rough chopped
• Half garlic clove (or 1 small clove)
• 1 tsp basil, rough chopped
• 1 tbsp parsley, rough chopped
• 1 tbsp Dijon mustard
• ½ Serrano chile
• (4) 8 oz. salmon fillets
• Sea salt and pepper to taste
• 1 tbsp extra virgin olive oil for searing
• Cherry tomatoes, for garnish
• 2 chives, for garnish
• Avocado fan, for garnish

Directions:

1. Pre-heat oven to 350 F.
2. In a blender, blend avocados, lemon juice, olive oil, water, shallot, garlic, basil, parsley, Dijon mustard, and Serrano chile to a smooth puree. Season with salt and pepper to taste.
3. Season salmon fillets generously with sea salt and pepper on both sides.
4. Pan sear salmon fillets over high heat for 2-3 minutes on each side.
5. Transfer fillets to oven and continue to cook for 5-8 minutes until salmon is fully cooked.
6. Layer plate with puree then place salmon on top. Garnish with avocado fan, cherry tomatoes and chives.

Original Recipe: thefoodaddicts

Banana Cream Cheesecake Recipe

Photo Credit: tasteofhome

Ingredients: 

• 1 ¾ cups graham cracker crumbs
• ¼ cup sugar
• ½ cup butter, melted

Filling:

• 1 package (8 ounces) Philadelphia® Cream Cheese, softened
• ½ cup sugar
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 3 to 4 medium firm bananas, sliced
• 1 ¾ cups cold milk
• 1 package (3.4 ounces) instant banana cream pudding mix

Directions:

1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside ½ cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack.
   
2. In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.
   
3. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.

 
Note: makes 10 servings.


Original Recipe: tasteofhome

Bread Bowl Cheese Dip

Ingredients: 

• 1 Sour Dough bread bowl
• 8 oz cream cheese, softened
• 2 cups Colby/Monterey Jack shredded cheese
• 3 oz Greek yogurt
• ½ cup sour cream
• 1 clove garlic, minced
• ½ lb bacon, cooked and drained

Directions:

1. Cut off top of sour dough bowl and scoop out insides. You can cut the inside bread into cubes and lightly toast to use to dip into the cheese.
2. Cut bacon into 1/2" pieces (I cut off the fat) and cook. Drain on paper towels and allow to cool.
3. In a medium sized bowl, combine cheeses, yogurt, sour cream and garlic. 
4. Mix in bacon, when cooled, and scoop into the bread bowl. 
5. Place bread bowl into an aluminum foil wrapper (use 2 pieces and place in a large plus sign). 
6. Bake for 1 hour at 350°. 

Original Recipe: micheleswomancave.blogspot

Shrimp and Guacamole Tostadas Recipe

Photo Credit: bevcooks.com

Ingredients: 

• 4 slices bread any kind of regular bread slices (I prefer thick slices that are a day old...slightly hard)
• ½ , ¼, ¾, ⅓ , ⅛ tbsp. butter, melted
• 2 eggs
• 2 tbsp. milk or more adjusting consistency
• 1 tbsp. honey or sugar (optional)
• salt and pepper to taste (you can omit the pepper if you want them un-spiced)

• 6 corn tortillas
• cooking spray
• 2 cups grated cheddar cheese
• 2 avocados
• ½ cup chopped cilantro, plus more for garnish
• juice from 1 lime
• 2 Tbs. extra virgin olive oil
• 1 pound shrimp, peeled and deveined
• 1 Tbs ground cumin
• 2 Tbs chili powder
• 1 tsp crushed red or green pepper
• 1 tsp garlic salt
• 1 red bell pepper, cut into small slices

Directions:

1. Preheat oven to 350.
2. Lightly coat both sides of the corn tortillas with cooking spray. Bake for 4 minutes on each side. Switch oven to broil. Evenly divide the cheese over the tortillas and broil until cheese is melted and bubbly, 2-ish minutes. Remove from heat and set aside.
3. In a small bowl, combine the avocados, cilantro, lime juice and a pinch of kosher salt. Mash up with a fork until you get guacamole. Go ahead and eat a few bites for your well being.
4. Toss the shrimp with the cumin, chili powder, crushed pepper flakes and garlic salt.
5. Heat the oil in a medium skillet over medium high. Sear the shrimp on one side for 2 minutes; flip and sear 30 more seconds. Remove from pan.
6. To the pan, add the sliced red bell pepper. Saute for 2 minutes, scraping the browned bits from the pan, seasoning the peppers. Sprinkle in a leetle salt.
7. Spoon the guacamole over each cheesy tostada, followed by shrimp and red bell pepper. Garnish each tostado with cilantro and give another good squeeze of lime juice over each one.

Original Recipe: bevcooks.com

Broccoli Pecans Salad

Ingredients: 

Salad:

• 5 cups broccoli florets
• ½ cup cranberries
• ½ cup pecans
• 1 small onion, chopped
• 6 pieces of bacon, cooked and crumbled
• 2 celery stalks, sliced
• ¼ cup unsalted sunflower seeds

Dressing:

• 1 cup mayonnaise
• 2 Tablespoons balsamic vinaigrett
• ¼ cup + 1 Tablespoon sugar

Directions:

1. Cook bacon.
2. While the bacon is cooking, chop vegetables.
3. Mix salad ingredients together in a large bowl.
4. Combine dressing ingredients in a small bowl, stir well.
5. Pour dressing over salad, mix until thoroughly coated.
6. Refrigerate at least 3-4 hours, until chilled.
7. Serve cold.

Note: Serves 8.

Original Recipe: premeditatedleftovers.com

Greek Chicken Souvlaki Recipe

Photo credit : mediterraneandelicacies

Ingredients:

• Chicken 1 kg. (chunked)
• Garlic 1 tablespoon (chopped)
• Dill 2 tablespoon
• Oregano 2 tablespoon
• Olive Oil 3 tablespoon
• Lemon Juice 1 tablespoon
• Salt & Pepper 1 teaspoon of each
• Wooden Skewers
• Mediterranean Delicacies Tzatziki Dip (*)

* Tzatziki is a traditional Greek sauce made from the combining of strained Greek yogurt, cucumbers, garlic, salt, olive oil, pepper, lemon juice, and more. Always served cold, tzatziki is always served accompanying something (pita bread, salad, etc.)

Optional Toppings:

• Sliced onions and pepper cooked with the chicken
• Mediterranean Delicacies feta cheese

Directions:

1. Mix garlic, dill, oregano, olive oil, lemon juice, salt and pepper into a bowl. Whisk the ingredients until the marinade is combined well. Place chicken in the marinade and leave it to marinate in the bowl for 30 minutes to overnight in the refrigerator.
2. Once the chicken is finished marinating, heat the grill. Prepare the raw chicken on wooden skewers (add cut pieces of pepper or onions to enhance the meal), and place on the grill until chicken is cooked through (about 10-12 minutes).
3. Finally, remove chicken from the grill and serve with Mediterranean Delicacies Tzatziki sauce and optional sides of pita bread, grilled vegetables and feta cheese.
4. Chicken souvlaki is a light meal that is sure to keep you wanting more. Don't feel like you have to give up good food to look good. With so many ways to combine simple sauces, like tzatziki, and fresh products, like chicken and fish, the Mediterranean Diet is the healthy answer to all your dieting needs.

Original Recipe : mediterraneandelicacies

Apricot & Amaretti Semifreddo

Photo Credit: sweets-n-spices

Ingredients: 

• 500g apricots, halved and stoned
• 300ml apple juice
• 200g golden caster sugar
• 2 large egg yolks
• 2 tbsp Amaretto
• 250g mascarpone
• 100g amaretti biscuits

Directions:

1. Line a 1kg loaf tin with a double layer of clingfilm. Put the apricots and apple juice into a small pan and add ½ the sugar. Heat gently until the sugar has dissolved. Partly cover the pan with a lid, then simmer for 10 minutes or so, until the apricots are tender and bathed in syrup (the exact time will depend on how ripe the apricots are, but cook them for at least 5 minutes, or the fruit will turn brown in the freezer.) Scoop about 8 of the apricot halves out of the pan and keep to one side. Purée the rest of the apricots and syrup with a hand blender and leave to cool.
   
2. Put the egg yolks, Amaretto and the rest of the sugar in a heatproof bowl and sit it over a pan of simmering water (the base of the bowl shouldn’t touch the water). Whisk the contents of the bowl until smooth and pale, and thick enough to form a wide ribbon trail when the whisk is lifted. an electric beater will help here.
   
3. In another bowl, beat the mascarpone and apricot purée until smooth. Fold in the egg yolk mixture.
   
4. Pour ⅓ of the mixture into the lined loaf tin, and scatter over ½ the biscuits and reserved apricots. Repeat with another ⅓ of the mixture and the rest of the biscuits, then top with the remaining mixture.
    
5. Cover with clingfilm. Freeze for at least 4 hours.
    
6. To serve, invert the loaf tin over a plate and lift it off (dip it briefly in hot water if it sticks). Peel the clingfilm from the semifreddo and cut into slices to serve.

Original Recipe: recipebridge.com