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 - CAJUN CHICKEN PASTA

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

Your Kitchen Transformed - CAJUN CHICKEN PASTA
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Low Carb Beef And Broccoli Stir Fry (Keto) | #Ketocheeseburgercasserole #Ketocasserolerecipes #Lowcarbdinner #Ketorecipeseasy #Easyketomeals #Healthycasserolerecipes #Lowcarbmeals #Ketosouprecipes #Ketochickenparm #Ketolunch #Ketodinnerrecipeseasy #Lowcarbbroccolicheesesoup



Ingredients

  • 3/4 pound flank steak sliced into 1/4 inch thick strips
  • 4 cups small broccoli florets (about 7 ounces)
  • 1/2 cup beef stock
  • 1 tablespoon corn starch
  • 1 tablespoon canola oil
    • For the sauce:
  • 1/3 cup low-sodium soy sauce
  • 3-5 tablespoons sweetener (see post for options)

Instructions

  1. Toss the sliced beef in a large bowl with corn starch until well-coated. Set aside.
  2. Heat canola oil in a pan over medium heat for a few minutes or until hot.
  3. Add sliced beef and cook until it browns, less than 5 minutes, stirring frequently. Transfer to a plate and set aside.
  4. Add broccoli florets to the pan and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
  5. While waiting for the broccoli to cook, combine all sauce ingredients in a sauce pan. Stir the ingredients together over medium-low heat until it starts to simmer, about 5 minutes. Keep the sauce warm over low heat as you wait for the broccoli to cook.
  6. Return beef to the pan and pour the sauce on top. Stir until everything is coated with the sauce. Bring to a simmer and cook for another few minutes.
  7. Season with salt and pepper to taste, if needed.
  8. Serve immediately, optionally pairing with cooked cauliflower rice. Drizzle sauce on top.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Low Carb Beef And Broccoli Stir Fry (Keto)

Low Carb Beef And Broccoli Stir Fry (Keto) | #Ketocheeseburgercasserole #Ketocasserolerecipes #Lowcarbdinner #Ketorecipeseasy #Easyketomeals...

Your Kitchen Transformed - Low Carb Beef And Broccoli Stir Fry (Keto)
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Cucumber Mint Cooler | #Virginmojitorecipe #Nonalcoholicmojito #Cucumbermintvodkacocktail #Cucumbervodkadrinks #Kettleonebotanicalvodkarecipes #Vodkacocktailseasy #Cucumbermintgincocktail #Cocktaildrinks #Yummydrinks #Fundrinks #Adultdrinks #Summerdrinks

Ingredients

  • 1 cucumber
  • Ice cubes
  • 2 sprigs mint leaves (stems removed)
  • 1 lime
  • 1 bottle club soda / seltzer / water (33.8 fl oz/1 liter)
Cucumber Mint Cooler | #Virginmojitorecipe #Nonalcoholicmojito #Cucumbermintvodkacocktail #Cucumbervodkadrinks #Kettleonebotanicalvodkarecipes #Vodkacocktailseasy #Cucumbermintgincocktail #Cocktaildrinks #Yummydrinks #Fundrinks #Adultdrinks #Summerdrinks

Instructions

  1. Using a mandolin, shave cucumber into long thin strips.
  2. Cut lime into half. Cut one of the halves into thin slices.
  3. Curl one or two strips of cucumber in a glass. Pack with ice cubes and a few mint leaves. Top with a slice of lime.
  4. Squeeze a few drops of lime juice into the glass. Then fill with club soda, seltzer, or water and enjoy.
Cucumber Mint Cooler | #Virginmojitorecipe #Nonalcoholicmojito #Cucumbermintvodkacocktail #Cucumbervodkadrinks #Kettleonebotanicalvodkarecipes #Vodkacocktailseasy #Cucumbermintgincocktail #Cocktaildrinks #Yummydrinks #Fundrinks #Adultdrinks #Summerdrinks

Recipe adapted >>>>>  here

Your Kitchen Transformed - Cucumber Mint Cooler

Cucumber Mint Cooler | #Virginmojitorecipe #Nonalcoholicmojito #Cucumbermintvodkacocktail #Cucumbervodkadrinks #Kettleonebotanicalvodkarecip...

Your Kitchen Transformed - Cucumber Mint Cooler
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LEMON ZUCCHINI BREAD RECIPE | #Moistzucchinibreadrecipes #Snickerdoodlezucchinibread #Zucchinirecipesdessert #Zuchinimuffins #Cinnamonzucchinibread #Healthylemonzucchinibread #Zucchinibreadmuffins #Zucchinimuffinshealthy #Zucchinimuffinsrecipes #Zuchinimuffins #Snickerdoodlezucchinibread #Zucchinirecipesdessert





Ingredients

    BREAD
    • 2 cups cake flour
    • 1/2 tsp salt
    • 2 tsp baking powder
    • 2 eggs
    • 1/2 cup canola oil
    • 1 1/3 cup sugar
    • 2 tbsp lemon juice
    • 1/2 cup buttermilk
    • 1 lemon zest
    • 1 cup zucchini grated
    GLAZE
    • 1 cup powdered sugar
    • 2 tbp lemon juice
    • 1 tbsp milk

    Instructions

    1. Mix flour, salt and baking powder in a medium bowl and set aside.
    2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
    3. Fold in zucchini until it is mixed well.
    4. Add dry mixture to the wet mixture and blend all together until well combined.
    5. Pour batter into greased 9x5 loaf pan.
    6. Bake at 350 for 40-45 minutes.
    7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

    recipe adapted >>>>>  here

    Your Kitchen Transformed - LEMON ZUCCHINI BREAD RECIPE

    LEMON ZUCCHINI BREAD RECIPE | #Moistzucchinibreadrecipes #Snickerdoodlezucchinibread #Zucchinirecipesdessert #Zuchinimuffins #Cinnamonzucchi...

    Your Kitchen Transformed - LEMON ZUCCHINI BREAD RECIPE
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    Italian Cream Cupcakes | #Mexicanchocolatecake #Cookiebarsrecipes #Italiancreamcakecupcakes #Mexicandesserts #Dessertrecipes #Cookingrecipes #Cupcakesdecoration #Italiancreamcupcakes #Lemoncreampiecupcakes #Dessertcupcakes #Cupcakecookies #Yummycupcakes

    Ingredients

    • For the Cupcakes
    • 8 Tbsp (4 oz.) unsalted butter, room temperature
    • ¾ cup granulated sugar
    • ¼ cup brown sugar
    • 1 large egg
    • 1 large egg yolk
    • 1¼ cups all-purpose flour
    • ½ tsp baking soda
    • ½ tsp salt
    • ½ cup buttermilk
    • 2 tsp vanilla extract
    • 1¾ cups pecans, toasted + chopped (divided)
    • 1 cup coconut flakes
    • For the Cream Cheese Frosting
    • ¾ cup coconut flakes
    • 12 oz. cream cheese, room temperature
    • 12 Tbsp (6 oz.) unsalted butter, room temperature
    • 1 Tbsp vanilla extract
    • 3–3 ½ cups powdered sugar
    • {optional garnish} maraschino cherries

    Instructions

    1. For the Cupcakes
    2. Preheat oven to 350°F. Line standard muffin pan with paper liners; set aside.
    3. Using a countertop mixer, cream together butter and both sugars on medium speed until light and fluffy (~2-3 minutes on medium speed).
    4. Add egg and egg yolk; mix until just combined.
    5. In a separate bowl, sift together dry ingredients (flour, baking soda and salt). In another bowl, whisk together the liquid ingredients (buttermilk and vanilla).
    6. Add ½ of the dry ingredients to the mixing bowl; mix on low speed until fully combined. Add ½ of the liquid ingredients; mix on low until fully combined. Repeat with remaining dry and liquid ingredients.
    7. Once all ingredients have been added, scrape the sides of the bowl down with a spatula and mix on medium speed until batter is smooth.
    8. Fold in coconut flakes and 1 cup of the toasted, chopped pecans. (Note: The remaining pecans will be used to garnish tops of cupcakes.)
    9. Divide the batter evenly among cupcake liners. Bake at 350°F for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean.
    10. Let cupcakes cool in pan for 10 minutes before transferring to a cooling rack to cool completely.
    11. For the Cream Cheese Frosting
    12. Spread the coconut flakes out on a baking sheet; bake at 350°F for 6-8 minutes, or until lightly golden brown. (Tip: Watch coconut closely as it can burn quickly!) Set toasted coconut flakes aside.
    13. Using a countertop mixer, cream together the cream cheese and butter until fully combined.
    14. Add vanilla extract and powdered sugar (½ cup at a time) until frosting reaches desired consistency.
    15. Beat on medium-high speed for 2-3 minutes, or until fluffy.
    16. Once cupcakes are completely cool, fill piping bag with frosting and decorate as desired. (Note: I used a Wilton 1M large star tip.)
    17. Garnish tops of cupcakes with toasted coconut and reserved chopped pecans.
    18. {Optional} Garnish cupcakes with maraschino cherry before serving.

    recipe adapted  >>>>>  here

    Your Kitchen Transformed - Italian Cream Cupcakes

    Italian Cream Cupcakes | #Mexicanchocolatecake #Cookiebarsrecipes #Italiancreamcakecupcakes #Mexicandesserts #Dessertrecipes #Cookingrecipes...

    Your Kitchen Transformed - Italian Cream Cupcakes
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