Crockpot Italian Chicken

Ingredients:
 

• 4 chicken breasts
• 1 packet Zesty Italian dressing seasoning
• 8 oz. cream cheese (softened)
• 2 cans cream of chicken soup
• 2 tablespoons of garlic powder
• 1 package of pasta

Directions:

1. Add all the ingredients except the pasta into the crockpot. Cook on low for 4 hours. If sauce is too thick, add a little milk.
    
2. When you are ready to serve the chicken, cook pasta according to package. Drain pasta.
    
3. Add pasta to the chicken sauce in the crockpot and toss together.

Original Recipe: cdargis.tumblr.com

Pepperoni and Mozzarella Stuffed Chicken Breasts

Ingredients: 

• 1 lb. boneless, skinless chicken breasts
• 2 oz. mozzarella cheese
• 1.25 oz. (approx. 16 slices) pepperoni
• 1 large egg
• 1/2 cup all purpose flour
• 1/2 cup bread crumbs
• 6 tbsps vegetable oil
• to taste salt and pepper

Directions:

1. Trim the chicken breasts. Slice each breast in half diagonally to create two diamond-like shaped pieces. Using a small, sharp knife, cut a pocket into the side of each breast piece. This can be slightly tricky on thinner pieces so be careful. Be sure not to cut all the way through the meat but rather just into one side so that the fillings will stay in.
2. Stuff each piece of chicken with 1/2 oz. of cheese and about 4 slices of pepperoni. Lightly season each piece with salt and pepper. Set the stuffed chicken aside.
3. Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Begin to heat a large skillet with 6 Tbsp of vegetable oil over medium/high heat. Collect three shallow dishes and put the flour in one, the egg in another and the bread crumbs in the third (Pampered Chef Coating Trays would be great for this). Beat the egg until it is an even consistency (adding a 1/2 tsp of water helps break it up).
4. One by one, coat each piece of chicken in the flour, then the egg then the bread crumbs. Use your hands so that you can keep the open side of the pocket pinched closed and keep the fillings in. The flour helps the egg adhere and the egg keeps the bread crumbs in place. This is a basic bread coating.
5. Test the oil in the skillet to see if it is hot enough by dropping a small pinch of bread crumbs in. The bread crumbs should sizzle and dance a lot!. It is very important that the oil is hot enough or else the breading will soak up a lot of oil and you’ll end up with some really greasy chicken!. Place all four pieces of chicken in the skillet and cook until it is golden brown and crispy on each side. This should take no more than 2-3 minutes. 
6. When you remove the chicken pieces from the skillet, transfer them to the baking sheet and place it in the oven.
7. Finish baking the chicken (to cook the inside) for about 25 minutes (longer if you have larger pieces). Remove from the oven (check to make sure the chicken is cooked through) and serve immediately

Original Recipe: justapinch.com

Pan Roasted Black Sea Bass

Photo Credit: hungrynative

Ingredients: 

• 4 (7 ounce) black sea bass fillets
• Salt and freshly ground pepper
• 3 tablespoons olive oil

Directions:

1. Preheat oven to 400 degrees F. 
2. Season bass on both sides with salt and pepper to taste. 
3. Heat oil in a large saute pan over medium-high heat. 
4. Sear the fish, skin-down, until golden brown. 
5. Turn over and place the pan in the oven and cook for 4 to 5 minutes for medium doneness.

Note: In the picture the fish is sittingon a tomato gnocchi and sautéed crabmeat, the Pan Roasted Black Sea Bass came with English spring peas, fresh garbanzos and a sliced heirloom cherry tomato.

Broccoli and cheese Stuffed tilapia

Photo Credit: recipe.com

Ingredients: 

• 4-ounce fresh or frozen skinless sole, flounder, or other fish fillets, about 1/4 inch thick
• 1 cupfrozen cut broccoli, thawed
• 1 beaten egg
• 1 (8-ounce) containersoft-style cream cheese with chives and onion
• 1/4 cupgrated Parmesan cheese
• 3/4 cupherb-seasoned stuffing mix
• 2 tablespoonsmilk
• 2 tablespoonsdry white wine

Directions:

1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. For stuffing, drain broccoli, pressing out excess liquid. Combine egg, half of the cream cheese, and the Parmesan cheese. Stir in broccoli and stuffing mix. Spoon one-fourth of the stuffing onto an end of each fillet. Roll up, securing rolls with wooden toothpicks. Place fish in a greased 2-quart square baking dish. Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until fish flakes easily with a fork and stuffing is hot.
    
2. Meanwhile, for sauce, in a small saucepan cook remaining cream cheese, milk, and wine until heated through, stirring often. Serve sauce over fish.

Note:  Makes 4 servings. For a quicker fish recipe, cover the dish of rolled fish with vented plastic wrap and microwave on 100 percent power (high) for 8 to 10 minutes, rotating the dish a half turn mid-way through cooking.


Original Recipe: recipe.com

Crunchy Thai Chicken Salad

Photo Credit: laurenslatest.com

Ingredients: 

• 4 cups romaine lettuce, washed and torn into bite size pieces
• 1/2 cup thinly sliced carrots
• 3 thinly sliced radishes
• 1 grilled chicken breast, chilled and sliced {leftovers!}
• 3 tablespoons fresh cilantro, roughly chopped
• 3 tablespoons dry roasted peanuts
• 3 tablespoons chow mein noodles
• for the peanut dressing:
• 2/3 cup all natural peanut butter
• 1/4 cup honey
• 2 tablespoons soy sauce
• juice of 1 lime
• pinch of red pepper flakes
• hot water

Directions:

1. Divide all ingredients for salad between two large serving bowls.
2. For the dressing, stir peanut butter, honey, soy sauce, lime juice and red pepper flakes together. Slowly whisk in hot water until dressing is the consistency you want. Drizzle generously over salad and serve.

Note: Serves 2, Cooking time 15 minutes.



Original Recipe: laurenslatest.com

Coconut Curry Crockpot

Ingredients: 

• 1 chicken breast chopped in cubes
• 1 onion, chunky chopped
• 1 potato, chopped
• 1 sweet potato, chopped
• 1 cup Green beans
• 1 cup Carrots
• 2 cans coconut milk
• 5 teaspoons Curry powder
• 1 cup water
• Salt to taste

Directions:

1. Layer potatoes and onion on the bottom, veggies then chicken on top.
2. Mix the coconut milk with the curry powder and pour on top until it covers all the food. If you need more liquid, add 1 cup water. 
3. Add salt to taste.
4. Cook on low for 7 hours or high for 4 hours. 
5. You can chop or shred chicken and return to the crockpot.  
6. Serve over rice.

Fortunate Lemon Chicken

Ingredients: 

Lemon Chicken:

• 4 whole boneless chicken breasts, skin off
• ½ cup cornstarch (corn flour)
• 3 tbls water
• 4 egg yolks – gently beaten
• salt, pepper – to taste
• shallots – chopped

Lemon Sauce:

• ½ cup lemon juice
• 2 tsp powdered chicken stock
• 2 tbls cornstarch (corn flour)
• 2 tbls honey
• 2½ tbls brown sugar
• 1 tsp grated ginger
• 1¾ cups water

Directions:

1. For the sauce, combine all the ingredients in a saucepan and stir over a low heat until it boils and then thickens.
2. Cut the chicken breast fillets into 3-4 pieces. Lay flat and pound slightly with a mallet or other heavy object.
3. Place cornstarch in a bowl and slowly add the water, and then add the slightly beaten egg yolks. Next add salt and pepper to your liking.
4. Dip the chicken pieces into this batter and ensure you drain well.
5. Place a couple pieces of the battered chicken at a time, into deep hot oil and fry until lightly browned.
6. Drain on absorbent paper.
7. Slice chicken further if required.
8. Arrange on plates of freshly cooked white rice. Sprinkle with shallots and spoon over hot lemon sauce.

Original Recipe: healthyrecipes2try.com

Roasted Stuffed Peppers

Ingredients: 

• 3 bell green peppers (or whatever color you prefer), sliced in half and seeded
• 1 Tbsp olive oil
• 1 onion, diced
• 1 lb lean ground beef
• 4 cloves garlic, minced
• 1 cup cooked brown rice
• 1/2 cup shredded Parmesan cheese
• 1 (15 oz) can petite diced tomatoes, drained
• 2 (15 oz) cans tomato sauce
• 1 tsp salt
• 1/2 tsp pepper
• 2 tsp Italian seasoning
• 1 Tbsp Worcestershire sauce
• 1/4 cup shredded mozzarella cheese

Directions:

1. Place peppers in greased 9x13 pan, cut side down.  Roast at 400 for 25 minutes.
    
2. While peppers roast, cook onion and ground beef in oil over medium heat, breaking meat up with a spoon while cooking. Once meat is brown drain off excess fat. Return meat to pan and heat and add garlic. Cook, stirring, for 1 minute. Remove meat mixture from heat.
    
3. In a large bowl, combine meat mixture, cooked rice, shredded parmesan, diced tomatoes, 1 can tomato sauce, salt, pepper, Italian seasoning, and worcestershire sauce. Stir to combine. Once peppers are finished roasting turn the oven down to 350. Stuff peppers with meat mixture and return to pan. Top peppers with remaining can of tomato sauce.
   
4. Bake 30 minutes, sprinkle with mozzarella cheese and serve.

Note: Serves 4

Piña Colada Cake Recipe

Ingredients: 

Sponge Cake:

• 7 eggs
• 1 cup sugar
• 1 cup cake flour
• 1/3 cup cornstarch

Pineapple Mousse :

• 2 pineapples
• 2 tablespoons coconut liqueur
• 2 flat tablespoons cornstarch

Coconut cream:

• 1 large can of coconut milk (400 ml)
• 1/4 cup coconut liqueur
• 1 cup sugar
• 500 g mascarpone cheese
• 250 g ricotta cheese
•  6 - 9 tablespoons of rum (optional)

Garnish:

• grated coconut on the sides
• pineapple leaves

Directions:

Sponge Cake:

1. High springform pan (with a bottom diameter of 9-10 inch) (about 24 - 27 cm) line the bottom of the pan with parchment paper. Nothing spreads the sides of the wac or crash. Sift flour with potato flour and mix.
    
2. Preheat the oven to 340 F. (170 C.)
    
3. Separate the eggs yolk from the white. Proteins beat on low speed mixer for 2 minutes until frothy. Gradually increasing the mixer speed to add a spoonful of sugar (in short intervals). Proteins still beat on high speed mixer for several minutes until they are stiff and glossy. Still whisking add a spoonful of mixed egg yolks (adding another portion of the previous slaughter now to proteins). Add sifted flour (preferably in 3 batches) and mix them very delicate movements of a metal spoon or spatula to fold in the whipped mass, trying not to destroy the compacted foam. pour batter into the mold and put into preheated oven.
    
4. Bake for about 35 minutes to dry stick. Immediately remove the sponge from the oven.
    
5. and vigorously throw it on the counter. Cool. When completely cooled, cut into 3 tops. 

Pineapple Mousse :

1. Cut out the flesh of the pineapple: unloaded and discard the husk and resources. Keep leaves for decoration. The flesh is cut into small cubes. Half the amount of pineapple to put into a saucepan, add the liquor and boil. Reduce heat and simmer for about half an hour, or until the pineapple is tender ( for fresh pineapple a bit longer ).
    
2. Mix the mousse, add the remaining diced pineapple, stir and boil again, after minute add cornstarch previously distributed in a small amount of cold water. Bring to a boil and hold a minute on the fire until the mixture is thick like jam. Cool the cake before lining.

Coconut cream : 

1. Pour the milk and coconut liqueur into a pot, add the sugar and heat stirring until sugar is dissolved. Cook over medium heat for about half an hour or longer, until the creation of a thick syrup in an amount not more than 1 cup. Cool.
    
2. When combined with cream cheese to be slightly warm, it can not be hot. Mascarpone and ricotta cheese to put in a large bowl, gradually add the 1 tablespoon warm coconut syrup gently, stirring gently all the time. 

Assembly:

1. The first bottom turn you on top of biscuit paterze, drizzle with 2 - 3 tablespoons of rum, gently spread half mass of pineapple and 1/3 of cream of coconut, put a second table top, sprinkle with rum, put the rest mass of pineapple (1 tablespoon to leave to one side) and cover with half the the remaining cream.
    
2. Place the last leaf, sprinkle with rum and cover with the rest of the cream. As part of the cream and spoon pineapple weight smear the sides of the cake, but just enough coconut to easily stuck. The sides and sprinkle with grated pineapple leaves decorate the top.

     


Note: Serves 12.

 
This recipe was translated partly with google, feel free to leave a comment with a better (part of the) translation.



Original Recipe: kwestiasmaku

Chile Rellenos Casserole

Ingredients: 

• ½ lb. beef
• ¼ onion (chopped)
• 1 10 oz. can whole green chilies
• 1½ cups cheddar cheese
• 2 eggs
• ¾ cups milk
• ⅛ cup flour
• 1 teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon pepper

Directions:

1. Preheat oven to 375F. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper.
    
2. Line the bottom of your pan with whole green chiles (chop extra green chiles for later).
    
3. Layer meat over green chiles. Top with cheese and chopped green chiles. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish. Bake for 35 to 40 minutes.
    
4. Serve right away while everything is hot and cheese is melted. Enjoy!

Note: 3 Servings.



Original Recipe: hello-homebody

Pasta Weesi

Ingredients:

• 8 jumbo shrimp (or a bag of those Pre-Cooked small shrimp from the freezer section)
• 1 clove pressed garlic
• 1 tablespoon diced onions
• 1 cup lemon butter (click for recipe)
• 1 cup alfredo sauce
• 1 cup grated Parmesan cheese
• heavy hand of fettucine (350 gr)

Directions:

1. Saute the shrimp until nearly done. Add garlic, green onions and mushrooms. Finish with lemon butter. (lemon butter recipe)
2. In a separate pan, warm Alfredo to simmer. Add cooked fettucine and romano cheese. 
3. Plate pasta and top with shrimp mixture.

Note: Serves 4.


Original Recipe: thesouthernsass.com

Asian Cucumber Salad

Photo Credit: Justin Walker

Ingredients: 

• 3 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• ½ teaspoon sugar
• ¼ teaspoon kosher salt
• 1 pound sliced Persian cucumbers
• 2 sliced scallions
• ¼ cup cilantro
• 2 tablespoons sliced pickled ginger
• ½ finely chopped red jalapeno 
• 1 tablespoon sesame seeds

Directions:

1. Mix the rice rice wine vinegar, sesame oil,  sugar and kosher salt in a medium bowl. Toss with sliced cucumbers, scallions, cilantro, sliced pickled ginger, chopped red jalapeno and sesame seeds. Enjoy!

Blueberry Icebox Pie

Photo Credit: self.com

Ingredients: 

• Vegetable-oil cooking spray
• 1½ cups finely ground reduced-fat graham cracker crumbs
• 4 teaspoons light (reduced-fat) butter, melted
• 2 cups fresh blueberries (or frozen and thawed)
• 2 tablespoons fresh lemon juice
• 2 teaspoons powdered unflavored gelatin
• 8 oz reduced-fat cream cheese
• 8 oz fat-free cream cheese
• 14 oz fat-free sweetened condensed milk
• Several fresh mint leaves

Directions:

1. Preheat oven to 350°F. 
2. Lightly coat a 9" spring-form pan or glass pie pan with cooking spray. 
3. Combine crumbs and butter in a bowl and press into pan. Bake 10 minutes. Puree 1½ cups blueberries; mix with lemon juice in a microwavable bowl. Sprinkle gelatin on top and let stand 10 minutes. 
4. Microwave on medium 10 seconds to dissolve gelatin, then beat with an electric mixer or food processor at medium speed. Beat in cream cheeses and milk. Pour mixture over baked crust and chill until set.
5. Garnish with mint and remaining blueberries.

Note: Seves 10



Original Recipe: self.com