ONE POT CREAMY CAJUN CHICKEN PASTA | #Pastadishes #Quickandeasydinnerrecipes #Healthydinnerrecipes #Creamybeefandshells #Creamycajunshrimppasta #Mushroomrecipes #Dinnerrecipes #Stuffedchickenrecipes #Cajunchickenpastacreamy #Heavenlychicken #Sugarcookiebarseasy #Chipotlechickenpastacheesecake

Ingredients

• CAJUN SEASONING
• 2 tsp smoked paprika
• 1 tsp oregano
• 1 tsp thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper
• 1/4 tsp salt
• CHICKEN PASTA
• 1 Tbsp olive oil
• 1 Tbsp butter
• 1 lb. boneless, skinless chicken breast
• 1 yellow onion, diced
• 1/2 lb. penne pasta
• 15 oz. fire roasted diced tomatoes
• 2 cups chicken broth
• 2 oz. cream cheese
• 3 green onions, sliced

Instructions

1. Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
2. Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.
3. Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
4. Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
5. Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
6. Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.

recipe adapted >>>>>  here

Your Kitchen Transformed - ONE POT CREAMY CAJUN CHICKEN PASTA

ONE POT CREAMY CAJUN CHICKEN PASTA | #Pastadishes #Quickandeasydinnerrecipes #Healthydinnerrecipes #Creamybeefandshells #Creamycajunshrimppa...

Your Kitchen Transformed - ONE POT CREAMY CAJUN CHICKEN PASTA

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Cheesy Pepperoni Pizza Sticks | #Corndognuggets #Hotdognuggets #Mealideas #Foodanddrink #Dinnerideaseasy #Hotdogbites #Friedpicklesrecipe #Frenchfrieshomemadebaked #Cookingrecipes #Yummyfood #Foodanddrink #Appetizersnacks

Ingredients

• 1 tube Pillsbury pizza crust
• 40 pepperoni slices
• 10 mozzarella cheese sticks
• 2 tbsp butter
• 1/2 tsp garlic powder
• 1/2 tsp dried parsley
• Optional: marinara sauce for dipping

Instructions

1. Preheat oven to 450 degrees F.
2. Spread pizza dough out on a lightly greased baking sheet. Cut the dough into 10 equal size rectangles.
3. Arrange 4 pepperoni slices on each rectangle and top with a mozzarella cheese stick.
4. Roll up the pizza dough, enclosing the cheese stick, pinching the seams closed.
5. Melt the butter and add the garlic powder and dried parsley. Brush the pizza sticks with the butter.
6. Bake for 10 to 12 minutes or until golden brown.
7. Enjoy warm with a side of marinara sauce for dipping if desired.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Cheesy Pepperoni Pizza Sticks

Cheesy Pepperoni Pizza Sticks | #Corndognuggets #Hotdognuggets #Mealideas #Foodanddrink #Dinnerideaseasy #Hotdogbites #Friedpicklesrecipe #F...

Your Kitchen Transformed - Cheesy Pepperoni Pizza Sticks

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Vegan Mushroom Bourguignon with Potato Cauliflower Mash | #Instantpotrecipesdinners #Instantpotrecipesbeef #Instantpotstreettacosbeef #Mealideas #Instapotrecipeshealthy #Pressurecookermeals #Plantbasedrecipes #Veggierecipes #Easyveganmeals #Veganlunchideas #Veganpotatorecipes #Vegetarianmeals

Ingredients

• Mushroom Bourguignon:
• 2 tsp oil
• 1/2 (0.5 ) medium onion chopped
• 4 cloves of garlic finely chopped
• 10 oz (8 oz) sliced mushrooms mixed or white or cremini
• 1/4 cup (58.75 ml) brandy or whiskey or red wine or use broth
• 3/4 cup (75 g) chopped carrots
• 1 cup (101 g) chopped celery
• 3/4 tsp (0.75 tsp) dried thyme or 1 tbsp fresh
• 1/4 tsp (0.25 tsp) garlic powder
• 1 tbsp soy sauce ,tamari for gluten-free, coconut aminos for soyfree
• 2 tsp tomato paste
• 1/2 cup (125 ml) water or broth
• 1 tbsp cornstarch or arrowroot starch mixed in 3 tbsp water (you can also add 2 tbsp of the mashed potato mixture to thicken)
• 1 cup (30 g) of spinach or greens
Potato Mash:
• 1 large potato cubed small
• 1 cup (100 g) cauliflower florets (heaping cup)
• 1 tbsp olive oil
• 2 to 4 tbsp (NaN tbsp) non dairy milk
• 1/4 tsp (0.25 tsp) each salt garlic powder
• (NaN ) black pepper to taste

Instructions

1. Heat the Instant Pot on Saute. Add oil. When the oil is hot, add the onion, garlic, mushrooms and a good pinch of salt and give them a quick mix. Cook for 3 to 4 minutes until golden on some edges. Add a tbsp of water if browning too quickly.
2. Add the wine and mix well for a few seconds to cook out the alcohol.
3. Add the carrots, celery, thyme and garlic and mix well. Add the soy sauce, tomato paste, 1/3 tsp salt (if using water or unsalted broth) and water/broth and give it a mix. Cancel saute. You can also add in 1 bay leaf and some rosemary for flavor variation at this point.
4. Place the steamer basket on top of the mushroom mixture. Add potato and cauliflower to it.
5. Close the Instant Pot lid. Pressure Cook for 9 to 10 minutes (Manual hi pressure). Add a minute if using larger quantity of either mushroom mix or potatoes, or if doubling.
6. Let the pressure release naturally once the cooking is complete. Open the lid and carefully remove the steamer basket.
7. Put the pot on saute, Add cornstarch slurry and give it a mix (you can also add 2 tbsp of the mashed potato mixture to thicken). Add spinach or baby kale and black pepper and mix. Bring the mixture to a boil to thicken, then cancel saute. Taste and adjust salt and flavor.
8. Meanwhile. Transfer the steamed potato and cauliflower to a bowl and mash roughly. Add garlic powder, salt, pepper, olive oil, non dairy milk and optionally fresh/dried herbs of choice(eg. thyme, rosemary, chives) and mash well to preferred consistency.
9. Serve the mash layered with the mushroom bourguignon. Garnish with some fresh thyme or basil and black or white pepper.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Vegan Mushroom Bourguignon with Potato Cauliflower Mash

Vegan Mushroom Bourguignon with Potato Cauliflower Mash | #Instantpotrecipesdinners #Instantpotrecipesbeef #Instantpotstreettacosbeef #Meali...

Your Kitchen Transformed - Vegan Mushroom Bourguignon with Potato Cauliflower Mash

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Garlic Parmesan Pasta with Crispy Chicken Recipe #chickenrecipes #chickenrecipe #chickenrecipesfortwo #chickenrecipeideas #amazingchickenrecipes #dinnerrecipes #easydinnerrecipes #dinnerideas #quickdinnerideas #quickdinnerrecipes #weekenddinnerrecipes #easydinnerrecipesforfamily #foodrecipes

Ingredients

• 4-5 Tyson Panko Crusted Chicken Tenders, cooked
• 3/4 Lb (12 oz.) - 1 Lb. (16 oz.) penne pasta,
• depending on how saucy you want the pasta to be
• 2 Tbl. unsalted butter
• 2 garlic cloves, minced
• 3 Tbl. all-purpose flour
• 1 c. low-sodium chicken broth
• 1 c. milk
• 1/4 tsp. white pepper, opt.
• freshly ground black pepper
• 1/2 c. grated Parmesan cheese
• chopped green onions, for garnish, opt.

Instructions

1. Cook chicken tenders according to package directions.
2. Cook the pasta according to package directions.
3. Meanwhile, melt butter in a large skillet over medium heat.
4. Add the minced garlic and saute for 30 seconds or until fragrant.
5. Stir in the flour, one Tablespoon at a time, until a thick paste forms.
6. Cook for a few minutes, stirring frequently.
7. Slowly add the chicken broth and milk, whisking constantly to prevent lumps.
8. Add the white pepper and black pepper.
9. Continue to cook until thickened, whisking occasionally.
10. Last, whisk in the Parmesan cheese. Stir in the cooked pasta.
11. Serve with cooked, sliced, chicken and garnish with green onions

recipe adapted >>>>>  here

Twix Cookies | #Cookiedesserts #desserts #Holidaycookies #Xmascookies #Deliciousdesserts #food #Cinnamonrollshomemadenoyeast #Cinnamonrollshomemadeeasy #1hourcinnamonrolls #Quickcinnamonrollsrecipe #Easycinnamonrollsquick #Cinnamonrollshomemadequick

Ingredients

• 1½ cups softened butter
• 1 cup sugar
• 3½ cups flour
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 15 oz caramel **See notes
• 2 cups milk choc chips
• 2 tsp shortening

Instructions

1. Preheat oven to 350 degrees
2. Cream butter and sugar together. Add your vanilla, flour and salt. Mix well.
3. On a lightly floured surface, roll dough out to ½ inch thick.
4. To cut cookies you can use a biscuit cutter or I just used a small glass that was 2 inches wide.
5. Place round cookies on a lightly greased cookie sheet.
6. Bake at 350 for 14-16 minutes.
7. Let cookies cool.
8. Melt caramel and spread the caramel over the cooled cookies.
9. Let caramel cool completely.
10. Add your shortening into the chocolate chips and melt in the microwave. Use a microwave safe bowl and watch so that the chocolate does not burn.
11. Spread melted chocolate over cooled caramel.
12. Let chocolate set before serving.
13. Do not put in the refrigerator as it will discolor the chocolate.

recipe adapted >>>>>  here

Your Kitchen Transformed - TWIX Cookies Recipe

Twix Cookies | #Cookiedesserts #desserts #Holidaycookies #Xmascookies #Deliciousdesserts #food #Cinnamonrollshomemadenoyeast #Cinnamonrollsh...

Your Kitchen Transformed - TWIX Cookies Recipe

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Buffalo Chicken Taquitos For The Win So tasty!! Shredded chicken breast and used Frank's hot sauce. #chickenrecipe #chickenrecipehealthy #buffalochicken #Dinner_ideas #Food_ideas #Food_recipies #Yummy_food #Cooking_recipes #Mexican_food_recipes

Ingredients

• 1 pkg cream cheese, softened (8 ounce)
• 1/2 cup ranch dressing
• 1/2 cup buffalo sauce
• 1 rotisserie chicken, shredded
• 1 cup shredded cheddar cheese
• 24 flour tortillas, fajita size
• non-stick spray

Instructions

1. Preheat oven to 450 degrees.
2. Spray a baking sheet with non-stick cooking spray and set aside.
3. Mix softened cream cheese, ranch dressing, and buffalo sauce until well combined in a large bowl. The mixture should be smooth.
4. Mix the shredded rotisserie chicken and shredded cheese into the cream cheese mixture.
5. For each Taquito, spoon a large tablespoon of the chicken mixture onto each flour tortilla. Spread in a thin line from one side to the other.
6. Roll each tortilla up tightly around the chicken mixture and place seam side down on the baking sheet.
7. Continue assembling each taquito one at a time until you’re done.
8. Once all taquitos have been assembled and placed on the baking sheet, generously spray the tops with non-stick cooking spray.
9. Bake for 10 minutes. Pull from oven and flip taquitos over. Bake for an additional 5 minutes or until golden brown.

recipe adapted >>>>>  here

Your Kitchen Transformed - Buffalo Chicken Taquitos For The Win!

Buffalo Chicken Taquitos For The Win So tasty!! Shredded chicken breast and used Frank's hot sauce. #chickenrecipe #chickenrecipehealthy...

Your Kitchen Transformed - Buffalo Chicken Taquitos For The Win!

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Creamy Honey Mustard Chicken With Crispy Bacon | #Creamyhoneymustardchickenwithbacon #Bonelesschickenrecipeseasy #Bonelesschickenthighsrecipes #Bonelesschickenbreastrecipes #Easyhoneymustardchicken #Honeymustardchickenrecipes #Cookingrecipes #Meatrecipes #Hungarianrecipes #Healthyrecipes #Yummyfood #Goodfood

Ingredients

• 1/3 cup honey
• 3 level tablespoons whole grain mustard
• 1 1/2 tablespoons minced garlic, (or 3-4 cloves crushed garlic)
• 1 tablespoon olive oil
• Salt to season
• 5 skinless and boneless chicken breasts (or chicken thighs)
• 1/2 cup diced bacon, trimmed of rind and fat (I used 4 small bacon rashers)
• 1/3 cup cream (light or reduced fat) *SEE NOTES FOR SUBSTITUTION OPTIONS
• 1 cup milk (skim, 2% or full fat - almond milk may be used for a dairy free option)
• 1 teaspoon cornstarch (corn flour) mixed with 1 tablespoon water
• 2 tablespoon chopped fresh parsley

Instructions

1. In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste (not too much salt if serving with bacon as the bacon will add a salty flavour when served). Coat chicken evenly in the sauce. Set aside.
2. Heat a nonstick pan (or skillet) over medium heat. Fry bacon until crispy; transfer to a plate. To the same pan, sear chicken fillets on each side in the oil left over from the bacon until just beginning to brown (about 3 minutes per side -- not completely cooked through as we will finish them in the sauce).
3. Add any remaining honey mustard sauce into the pan along with the cream and milk. Bring to a simmer while stirring occasionally to mix the favours through the sauce (about 3 minutes), until the chicken is cooked through. Transfer the chicken to a warm plate.
4. Pour the cornstarch mixture into the centre of the pan, mixing it through the sauce until it thickens. Place chicken back into the pan; coat with the sauce. Top with the bacon and garnish with parsley.
5. Serve over steamed / roasted vegetables for lower cal options. Also great with pasta, rice or mashed potatoes!

recipe adapted >>>>>  here

Your Kitchen Transformed - Creamy Honey Mustard Chicken With Crispy Bacon

Creamy Honey Mustard Chicken With Crispy Bacon | #Creamyhoneymustardchickenwithbacon #Bonelesschickenrecipeseasy #Bonelesschickenthighsrecip...

Your Kitchen Transformed - Creamy Honey Mustard Chicken With Crispy Bacon

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PUMPKIN FLAN NAPOLITANO WITH RUM CARAMEL SAUCE | #PUMPKIN #FLAN #NAPOLITANO WITH #RUM #CARAMEL #SAUCE #Cookingrecipes #Sweetrecipes #Eatdessert #Yummysweets #Pumpkinrecipes #Sweetsdesserts #Deliciousdesserts #Cookingrecipes #Sweetrecipes #Eatdessert #Howsweeteats #Nobakedesserts

Ingredients

• CARAMEL SYRUP:
• 1 cup sugar
• 1/3 cup water
• pinch of salt
• 2 tablespoons rum
• FLAN CUSTARD:
• 8 ounces cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• 1 cup canned pumpkin puree
• 1/2 cup sugar
• 5 egg yolks, whisked briefly with a fork
• 1 whole egg, whisked briefly with a fork
• 1 tablespoon vanilla extract
• 1-1/2 teaspoons pumpkin pie spice (see notes if you don’t have this spice)
• pinch of salt

Instructions

1. Preheat oven to 325°F
2. Make the caramel syrup:
3. Have a 9 inch cake pan close by.
4. Place a small saucepan over medium heat. Mix the sugar, water, and salt together and stir gently until the sugar has melted and begins to boil. Once the sugar has melted only stir occasionally to make sure there are no isolated hot spots. Cook until it is light amber to medium brown in color. Remove from the heat and very carefully stir in the rum. The mixture will bubble and steam like mad so be careful. (The alcohol will cook out and only leave the rum flavor)
5. Pour the caramel syrup into the bundt pan and carefully swirl it around the pan so it coats the bottom and sides. (Be very careful not to get the hot caramel on you, it will burn intensely.) Let the caramel cool while you make the custard.
6. Make the custard:
7. Bring two quarts of water to a boil and let it simmer while you make the custard. You will use the hot water for the water bath.
8. Add the remaining ingredients to a food processor or blender. Blend or process just until the ingredients are smooth and well combined. Strain the mixture through a fine mesh that has been set over a large bowl. Toss out any egg particles or lumps that collect in the strainer.
9. Slowly pour the mixture over the caramel in the cake pan. Place the pan in a larger pan for a water bath. (A turkey roasting pan works well).
10. Add boiling water to the larger pan, being careful not to get water inside the flan.
11. Cover the top of the flan with fin foil and bake for 50 to 60 minutes or until the edges look set. (The center will still look slightly jiggly.)
12. Remove the pans from the oven then remove the cake pan from the water bath. Allow the flan to cool down to room temperature for 1 to 2 hours then transfer it to the refrigerator for at least 4 hours (preferably overnight). The flan will continue to set as it cools down.
13. When the flan has completely set, run a knife around the edges of the bundt pan and invert it on a serving plate and shake it gently to loosen it.

recipe adapted >>>>>  here

Your Kitchen Transformed - PUMPKIN FLAN NAPOLITANO WITH RUM CARAMEL SAUCE

PUMPKIN FLAN NAPOLITANO WITH RUM CARAMEL SAUCE | #PUMPKIN #FLAN #NAPOLITANO WITH #RUM #CARAMEL #SAUCE #Cookingrecipes #Sweetrecipes #Eatdess...

Your Kitchen Transformed - PUMPKIN FLAN NAPOLITANO WITH RUM CARAMEL SAUCE

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Crescent Bacon Breakfast Ring | #breakfastrecipes #Breakfastcasserolewithcrescentrolls #Breakfastideas #Breakfastdishes #Yummybreakfast #Breakfastbrunchrecipes #Potatorecipes #food #Kidfriendlymeals #Gingermeatballs #Cookingrecipes #Breakfastforkids

Ingredients

• 5 eggs
• 1/2 red bell pepper chopped
• 1/2 green bell pepper chopped
• 1/4 tsp salt or to taste
• 1/4 tsp pepper or to taste
• 8 slices bacon fried
• 8 oz crescent rolls refrigerated, I used 1 can (8 oz) Pillsbury crescents
• 1 cup cheddar cheese shredded
• 1 egg for egg wash, optional

Instructions

1. Preheat oven to 375 F degrees.
2. In a bowl beat the eggs with the chopped peppers, salt and pepper. Cook the eggs in a skillet so that they're scrambled. You can use the same skillet you used to fry the bacon, just drain the fat first.
3. Lay out the crescent rolls on a parchment pepper, like a star as shown in the pictures above.
4. On each crescent roll lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with remainder of the cheese.
5. Fold the crescents over. You may brush with the egg wash if you prefer, I did because it gives the ring a nice golden colour.
6. Bake for 20 minutes or until the crescents are cooked and golden brown.
7. Garnish with parsley, if preferred. Serve warm.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Crescent Bacon Breakfast Ring

Crescent Bacon Breakfast Ring | #breakfastrecipes #Breakfastcasserolewithcrescentrolls #Breakfastideas #Breakfastdishes #Yummybreakfast #Bre...

Your Kitchen Transformed - Crescent Bacon Breakfast Ring

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Snickerdoodle Cheesecake Bars | #Brownsugartoffeeblondiebars #Samoacheesecake #Snickerdoodleblondiebars #Samoacheesecakerecipe #Sweetrecipes #Eatdessert #Fewingredientdessert #Lemoniesrecipe #Shortbreadtoffeecookiebars #Easycookiesfewingredients #Easybarrecipes #Dessertrecipes

Ingredients

• For the crust:
• 1 1/2 cup graham cracker crumbs (about 12 full size grahams)
• 1/2 cup Fisher chopped pecans
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• For the cheesecake filling:
• 2 packages (8oz each) cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• For the snickerdoodle layer:
• 3/4 cup unsalted butter, softened
• 1 1/2 cup granulated sugar
• 1 large egg
• 3/4 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 2 cup all-purpose flour
• 1/2 tsp cinnamon
• 1/4 cup Fisher chopped pecans
• For the topping:
• 1/4 cup granulated sugar
• 1 tsp cinnamon

Instructions

1. Line a 13x9 baking dish with parchment paper. Set aside. Preheat oven for 350 degrees.
2. In a food processor, pulse graham crackers with pecans and sugar until fine crumbs. Add in melted butter and pulse until combined.
3. Press crumbs into bottom of prepared baking dish. Using palm of your hand (or bottom of a cup) press crumbs firmly until they are pressed into the bottom of the pan.
4. For the cheesecake filling, beat cream cheese with sugar, eggs, vanilla and cinnamon using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over graham crust.
5. For the cookie dough, beat butter with sugar for 2 minutes. Add egg and vanilla and beat thoroughly. Add in baking powder, salt, flour and cinnamon and beat until fully combined. Fold in chopped pecans. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Try to use your fingertips to spread gently until cheesecake layer if fully covered.
6. In a small bowl, combine sugar and cinnamon topping. Sprinkle generously over the cookie dough layer.
7. Bake for 30-35 minutes, middle may still "jiggle." That's okay. You want the cookie layer to be completely cooked and browned. Remove from oven and cool completely. Once cooled, cover with foil and refrigerate for 4 hours, or overnight. Cut into squares and enjoy. Keep leftover bars in an airtight container in the refrigerator for up to 5 days.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Snickerdoodle Cheesecake Bars

Snickerdoodle Cheesecake Bars | #Brownsugartoffeeblondiebars #Samoacheesecake #Snickerdoodleblondiebars #Samoacheesecakerecipe #Sweetrecipes...

Your Kitchen Transformed - Snickerdoodle Cheesecake Bars

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