SAUSAGE & CHICKEN CAJUN JAMBALAYA | GLUTEN-FREE #Cookingrecipes #Dinnerrecipes #Fooddishes #Yummydinners #Chickenrecipes #Beefdishes #Cookingrecipes #Cleaneatingmealplan #Cleaneatingrecipes #Casserolerecipes #Healthyeating #Chickenquinoa

Ingredients

  • 2 Tbsp. olive oil divided
  • 1 ½ lbs. chicken cut into ½-inch pieces
  • 12 oz. andouille link sausage cut into ½-inch slices
  • 1 ½ tsp. salt divided
  • ¾ tsp. pepper divided
  • 2 cups sweet onion finely chopped
  • 1 cup celery finely chopped
  • 1 cup green bell pepper finely chopped
  • 2 cloves garlic crushed
  • 1 tsp. thyme dried
  • 1 tsp. basil dried
  • ¼ tsp. cayenne pepper
  • 1 Tbsp. Worcestershire sauce gluten free
  • 6 oz. can tomato paste
  • 15 oz. can diced tomatoes with juice
  • 2 ½ cups long grain white rice rinsed and drained
  • 4 ½ - 5 cups chicken broth
  • Fresh parsley finely chopped

Instructions

  1. In a large pot, or Dutch oven, add 1 tablespoon oil, sausage, ½ tsp salt and ¼ tsp pepper. Cook for 2 minutes.
  2. Add chicken and continue cooking over medium heat for 8-10 minutes, or until chicken is cooked through.
  3. Remove sausage and chicken from the pot and set aside.
  4. Drizzle another tablespoon of olive oil into the Dutch oven and then add onion, celery and bell pepper. Cook for 6-8 minutes, or until vegetables are almost tender. Add garlic and saute for an additional 2 minutes.
  5. Place chicken and sausage back into the pot.
  6. In a small bowl combine remaining 1 teaspoon salt, ½ tsp pepper, thyme, basil and cayenne pepper. Toss to combine.
  7. Add seasoning mix, Worcestershire, tomato paste, and diced tomatoes to the meat and veggies. Stir to combine.
  8. Next, place rice and 4 ½ cup broth in the pot. Stir to completely combine. Over medium heat, wait for the ingredients to come to a boil. Reduce heat to low, cover with a lid, and let jambalaya simmer for 30-40 minutes.
  9. Check on the jambalaya at 25 minutes and see if it needs additional liquid. If you have a pot that burns, this would be a good time to give the bottom of your pot a stir to loosen up any potentially dried rice.
  10. Once rice is completely cooked, serve immediately with fresh parsley and enjoy!

recipe adapted >>>>>  here

Your Kitchen Transformed - SAUSAGE & CHICKEN CAJUN JAMBALAYA | GLUTEN-FREE

SAUSAGE & CHICKEN CAJUN JAMBALAYA | GLUTEN-FREE #Cookingrecipes #Dinnerrecipes #Fooddishes #Yummydinners #Chickenrecipes #Beefdishes #Co...

Your Kitchen Transformed - SAUSAGE & CHICKEN CAJUN JAMBALAYA | GLUTEN-FREE
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#2ingredientfudgecondensedmilk #Fudgerecipes #Cookingrecipes #Dessertrecipes #Healthyrecipes #Cakerecipes #Cilantrolimeshrimpsalad #Shrimpsaladhealthy #Mexicanshrimpsalad #Healthysummermeals #Cookingrecipes #Dessertrecipes


 

 

 

 

Ingredients

  • FOR THE ZOODLES:
  • 1 tablespoon extra virgin olive oil for cooking
  • 1-2 cloves garlicminced or ran through a press
  • 1-2 zucchini spiralized, to taste
    • FOR THE MARINARA-MASCARPONE SAUCE:
  • 1/4-1/2 cup marinara sauce
  • 2-3 tablespoonsmascarpone cheeseto taste
  • kosher salt to taste
    • TO GARNISH:
  • Parmesan cheesefreshly grated
  • pecans roughly chopped to taste
  • fresh basil ribboned
  • black pepper freshly ground


 

 

 

 

 

Instructions

  1. Heat up olive oil in a pan over medium heat and add in garlic. Sauté for a minute or two until lightly golden. Add in zoodles and cook until lightly softened (but not fully overcooked), 2 to 3 minutes. Transfer to a colander and allow to drain while you prepare the sauce. Remove any liquid from the pan.
  2. Heat up a touch more olive oil in the pan. Add marinara sauce and mix-in mascarpone cheese, seasoning to taste. Add back in the zoodles and mix around to coat.
  3. Serve right away with freshly grated Parmesan, pecans, basil and black pepper.

RECIPE ADAPTED  >>>>>  here






Rated 3.5/5 based on 87 customer reviews

Your Kitchen Transformed - KETO ZOODLES WITH CREAMY MASCARPONE SAUCE

#2ingredientfudgecondensedmilk #Fudgerecipes #Cookingrecipes #Dessertrecipes #Healthyrecipes #Cakerecipes #Cilantrolimeshrimpsalad #Shrimpsa...

Your Kitchen Transformed - KETO ZOODLES WITH CREAMY MASCARPONE SAUCE
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Sweet and Spicy Sriracha Baked Chicken Wings | #Slowcookerrecipes #Easydinnerrecipes #Healthydinnerrecipes #Crockpotmeals #Bbqideas #Hotwingsrecipe #Asianchickenwings #Friedchickenwings #Saltandvinegarchickenwings #Asianwingsrecipe #Stickywings #Bakedchickenwingsbuffalo


Ingredients

  • 3 pounds chicken wings
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoon sesame oil
  • 2 1/2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
    • For the sauce:
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon fresh ginger, finely grated
  • 1/3 cup honey
  • 1/3 cup Sriracha sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon cornstarch
  • 2 teaspoons sesame seeds, for garnish
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Preheat the oven to 400 degrees (F). Line a large rimmed baking sheet with parchment paper; set aside. Dry the chicken wings thoroughly with paper towels, pressing down hard to remove as much excess moisture as possible.
  2. Place the chicken wings in a large bowl; set aside. In a small bowl combine the melted butter, sesame oil, garlic powder, salt, pepper, and cayenne. Pour this mixture over the wings and using your hands, toss well to coat. Spread the wings in a single layer on the prepared baking sheet.
  3. Bake the wings until browned and crisp; 50-55 minutes, using tongues to flip them over halfway.
  4. In the meantime, make the sauce.
  5. For the sauce :
  6. Melt the butter in a small pot over medium heat. Once it's melted, add the crushed red pepper and ginger; cook for a minute, then add in the honey, Sriracha, soy sauce, lime juice, and vinegar. Bring the mixture to light boil, stirring constantly, then stir in the cornstarch; cook just until thickened up - about 30 seconds. Remove from the heat and set aside.
  7. When the wings have finished baking, carefully remove the tray from the oven and set aside. Increase the oven temperature to the broiler setting. Carefully remove the wings from the baking sheet and transfer to a large, heatproof bowl. Pour the warm sauce over the wings and gently toss to coat. Drain any excess oil from the baking sheet, then transfer the wings back to the prepared sheet and place the pan in the oven for 4-5 minutes. Stay near your oven during this time; the broiler acts fast. Carefully remove wings from the oven and transfer them to a large serving platter. Sprinkle the wings with sesame seeds, cilantro, and more honey (if desired); serve with lime wedges and lots of napkins.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Sweet and Spicy Sriracha Baked Chicken Wings

Sweet and Spicy Sriracha Baked Chicken Wings | #Slowcookerrecipes #Easydinnerrecipes #Healthydinnerrecipes #Crockpotmeals #Bbqideas #Hotwing...

Your Kitchen Transformed - Sweet and Spicy Sriracha Baked Chicken Wings
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Whipped Shortbread | #Fudgeswirledoreobottomcheesecake #Ketoairfryerrecipes #Buntcakerecipes #Twinkiebundtcake #Ketoairfryerporkchops #Cookingrecipes #Dessertrecipes #Deliciousdesserts #Sweetrecipes #Sweetstreats #Yummysweets #Cookingrecipes

Ingredients

  • 3 cups butter, softened
  • 1-1/2 cups confectioners' sugar, sifted
  • 4-1/2 cups all-purpose flour
  • 1-1/2 cups cornstarch
  • Nonpareils and/or halved candied cherries

Instructions

  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch, beating until well blended.
  2. With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.
  3. Bake at 300° for 20-22 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks.

recipe adapted >>>>>  here

Your Kitchen Transformed - Whipped Shortbread

Whipped Shortbread | #Fudgeswirledoreobottomcheesecake #Ketoairfryerrecipes #Buntcakerecipes #Twinkiebundtcake #Ketoairfryerporkchops #Cooki...

Your Kitchen Transformed - Whipped Shortbread
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Cheesy Chicken Fritters Recipe | #Chickenfrittersrecipe #Homemadenoodlesforsoup #Ketochickenrecipes #Cheesychickenfrittersnatashaskitchen #Homemadeeggnoodleseasy #Ketocheeseburgercasserole #Ketochickenrecipeseasy #Lowcarbchickencordonbleucasserole #Lowcarbshreddedchickenrecipes #Ketochickenpatties #Ketocheesychickenfritters #Rotisseriechickenrecipeslowcarb

Ingredients

  • 1.5 lb (700g) skinless boneless chicken breast
  • 2 medium eggs
  • 1/3 cup almond flour
  • 1 cup shredded mozzarella cheese
  • 2 Tbsp fresh basil - finely chopped
  • 2 Tbsp chives - chopped
  • 2 Tbsp parsley - chopped
  • 1/2 tsp garlic powder
  • a pinch of sea salt and fresh ground black pepper - or to taste
  • 1 Tbps olive oil - or more to fry

Instructions

  1. Place the chicken breast on a chopping board and using a sharp knife, chop it into tiny pieces, then place them in a large mixing bowl.
  2. Into the large bowl, stir in almond flour, eggs, mozzarella, chives, parsley, garlic powder, salt, and pepper. Mix well to combine.
  3. Heat oil in a large non-stick pan, over medium-low heat. With an ice cream scoop or a large spoon, scoop into the chicken mixture and transfer it to the pan, then slightly flatten to create a fritter. Don't overcrowd the pan, cook the fritters in batches, about 4 per batch.
  4. Fry until golden brown on both sides, about 6-8 minutes. Keep in mind that you need to cook them at medium-low temp, otherwise they will burn on the outside but won't get well cooked on the inside.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Cheesy Chicken Fritters Recipe

Cheesy Chicken Fritters Recipe | #Chickenfrittersrecipe #Homemadenoodlesforsoup #Ketochickenrecipes #Cheesychickenfrittersnatashaskitchen #H...

Your Kitchen Transformed - Cheesy Chicken Fritters Recipe
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#Greenchilichickenenchiladascasserole #Greenchilechickenenchiladas #Chickenenchiladacasseroleeasy #Mexicanfoodrecipes #Chickenenchiladacasserolegreen #Chickentortillacasserole #Healthygyrorecipe #Chickenenchiladazucchiniboats #Groundturkeyrecipes #Turkeymeatballsgyros #Familydinnerideashealthy #Mediterraneandietrecipes




Ingredients

  • 4 tablespoons olive oil, divided
  • 1 pound boneless skinless chicken breast, seasoned with salt and pepper (or use about 3 cups shredded rotisserie chicken, sprinkled with 1 teaspoon cumin)
  • 1 tablespoon + 1 teaspoon ground cumin, divided
  • 1 large/extra-large sweet Vidalia onion, diced small
  • 3 to 5 garlic cloves, finely pressed or minced
  • one 15-ounce can red kidney beans (I used low-salt), drained and rinsed
  • one 15-ounce can black beans (I used no-salt added), drained and rinsed
  • 1 to 1.5 cups frozen corn (not necessary to thaw; or one 15-ounce can corn, drained and rinsed may be substituted)
  • one 14.5-ounce can petite diced fire-roasted tomatoes (regular petite diced tomatoes may be substituted)
  • one 10-ounce can red enchilada sauce (I used medium heat)
  • two 4-ounce cans fire-roasted diced green chiles (regular diced green chiles may be substituted; and/or reduce to 1 can for less spiciness)
  • about 2 cups water, chicken or vegetable broth, or as desired
  • 1 to 1.5 tablespoons chili powder (I used 1.5)
  • 2 teaspoons smoked paprika (regular paprika may be substituted)
  • 1 teaspoon kosher salt, optional and to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 1 to 3 teaspoons granulated sugar, optional and to taste
  • 1 to 2 tablespoons lime juice, optional and to taste
  • fresh cilantro, lime wedges, diced avocado, sour cream, green onions, shredded cheese, crushed tortilla chips or crackers; all optional for garnishing

 Instructions

  1. To a large Dutch oven, add 2 tablespoons olive oil, chicken, evenly season with salt and pepper, 1 teaspoon cumin, and cook over medium-high heat until chicken is cooked through. Remove chicken from Dutch oven, and set on a cutting board to rest. Do not clean the pan or remove cooking juices.
  2. Add the remaining 2 tablespoons olive oil, onions, and cook for about 5 to 7 minutes, or until onions have softened, stir intermittently.
  3. Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
  4. Add the the kidney beans, black beans, corn, tomatoes, enchilada sauce, green chiles, water/broth, remaining 1 tablespoon cumin, chili powder, smoked paprika, optional salt (there’s already quite a bit of salt in the other canned goods and I didn’t add any additional salt), pepper, and stir to combine. If you prefer thinner chili with more broth, you may wish to add an additional 1 to 2 cups water/broth.
  5. Bring to boil and allow chili to gently boil for about 5 to 10 minutes or until chili has reduced and thickened some.
  6. While chili is cooking, shred or cube the chicken into bite-sized pieces. Add chicken to chili and stir to combine.
  7. Stir, taste, optionally add sugar to taste (I added 3 teaspoons because the sugar balances the acid from the tomatoes), optional lime juice (brightens up the flavor), and add salt, pepper, etc. if desired.
  8. Ladle into bowls and optionally garnish with your favorites. Chili will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. The flavors meld and marry and I think it tastes even better a day or two later.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Easy 30-Minute Chicken Enchilada Chili

#Greenchilichickenenchiladascasserole #Greenchilechickenenchiladas #Chickenenchiladacasseroleeasy #Mexicanfoodrecipes #Chickenenchiladacasse...

Your Kitchen Transformed - Easy 30-Minute Chicken Enchilada Chili
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Cranberry Cream Cheese Dip with Rosemary | #Gardenvegetablecreamcheese #Veggiecreamcheeserecipe #Cookingrecipes #Appetizerrecipes #Appetizersnacks #Appetizerdips #Sourcreamdiprecipes #Bestchipdipever #Easychipdip #Garlicdip #Sourcreamchipdip #Dipsforparties

Ingredients

  • 8 ounces cream cheese, softened
  • 4 ounces goat cheese
  • 1/2 cup dried cranberries, chopped
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon garlic powder
  • juice from one orange* (3-4 tablespoons)
  • kosher salt and fresh cracked pepper to taste

Instructions

  1. In a medium bowl, beat the cream cheese and goat cheese until well combined.
  2. Fold in cranberries, rosemary, garlic powder, and orange juice until blended.
  3. Salt and pepper to taste and chill until serving. Serve with crackers.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Cranberry Cream Cheese Dip with Rosemary

Cranberry Cream Cheese Dip with Rosemary | #Gardenvegetablecreamcheese #Veggiecreamcheeserecipe #Cookingrecipes #Appetizerrecipes #Appetizer...

Your Kitchen Transformed - Cranberry Cream Cheese Dip with Rosemary
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LOW CARB BUTTER PECAN COOKIES | #Ketopoundcakealmondflour #Ketovanillapoundcake #Pecansandycookierecipe #Ketobundtcakerecipes #Ketopoundcakesourcream #Ketocreamcheesepoundcake #Almondflourrecipes #Almondflourcookies #Zerocarbrecipes #Lowcarbsweets #Nocarbdiets #Ketodietrecipes

Ingredients

  • 1/2 cup unsalted butter softened
  • 1/2 cup Swerve Sweetener
  • 1 3/4 cups almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup chopped toasted pecans
Instructions

  1. 1. Preheat the oven to 325°F and line two rimmed baking sheets with parchment paper.
  2. 2. In a large bowl, beat the butter and sweetener together until lightened and fluffy, about 2 minutes. Beat in the almond flour, coconut flour, vanilla extract, and salt until well combined. Stir in the chopped pecans.
  3. 3. Roll the dough into 1-inch balls and place a few inches apart on the prepared baking sheets. Flatten slightly with the palm of your hand.
  4. 4. Bake 5 minutes then remove from the oven and use a flat-bottomed glass to flatten again to about ¼ inch thick. Return to the oven and bake another 10 to 12 minutes, until the edges are golden brown.
  5. 5. Remove and let cool completely. Store on the counter for 4 days and in the refrigerator after that.

Recipe Adapted : here

Your Kitchen Transformed - LOW CARB BUTTER PECAN COOKIES

LOW CARB BUTTER PECAN COOKIES | #Ketopoundcakealmondflour #Ketovanillapoundcake #Pecansandycookierecipe #Ketobundtcakerecipes #Ketopoundcake...

Your Kitchen Transformed - LOW CARB BUTTER PECAN COOKIES
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Creamy, Cheesy Chicken Spaghetti | #Chickenspagettirecipes #Cheapdinnerrecipes #Summerdinnerideas #Cheeseychickenspaghetti #Quickdinner #Creamycheesychickenspaghetti #Creamycheesychickenspaghetti #Chickenspagettirecipes #Easydinnerrecipes #Cheesychickenpasta #Chickencasserolerecipes #Chickenspaghettibake

Ingredients

  • 8 oz angel hair pasta (1/2 of a 16 oz. box)
  • 2 cups chopped, cooked chicken
  • 2 (10 oz) cans cream of chicken soup
  • 1 cup salsa
  • 1 cup sour cream
  • 2 cups Mexican cheese blend, divided use
  • 1 tbsp taco seasoning
  • dried parsley, for topping (optional)

Instructions

  1. Preheat oven to 350f degrees.
  2. Spray a 9x13 baking dish with nonstick cooking spray.
  3. Cook pasta according to package directions (remember, you are only using half a box of angel hair pasta here.)
  4. Once pasta is cooked, drain well.
  5. Place pasta back into the pot and add diced chicken, cream of chicken soups, salsa, sour cream, 1 cup of Mexican cheese blend and taco seasoning.
  6. Stir well to combine (this will take a few minutes.)
  7. Pour combined mixture into your prepared baking dish.
  8. Top with remaining cheese and a sprinkling of dried parsley.
  9. Cover with nonstick aluminum foil.
  10. Cook in the oven for about 25 minutes (until hot and bubbly.)

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Creamy, Cheesy Chicken Spaghetti

Creamy, Cheesy Chicken Spaghetti | #Chickenspagettirecipes #Cheapdinnerrecipes #Summerdinnerideas #Cheeseychickenspaghetti #Quickdinner #Cre...

Your Kitchen Transformed - Creamy, Cheesy Chicken Spaghetti
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VEGAN SALTED CARAMEL ALMOND BALLS | #Unicornricecrispytreats #Healthyrecipes #Cookingrecipes #Veganrecipes #Dessertrecipes #Snackrecipes #Dessertrecipes #Savouryfood #Vegandinnerrecipes #Roastedcherrytomatoes #Glutenfreewaffles #Glutenfreeoats

Ingredients

  • 1/2 cup + 2 tbsp raw almonds
  • 1/4 cup golden flaxseeds
  • 1/4 cup hemp seeds
  • 1/2 cup rolled oats
  • 200g medjool dates, pitted and quartered
  • 1 tsp vanilla extract
  • 1/4 tsp salt (or to taste)

Instructions

  1. Preheat the oven to 180°C (356°F). Place 2 tbsp of the almonds onto a baking tray lined with baking paper. Cook for 8 minutes or until the almonds are slightly browned. They will also smell more nutty when done. When mostly cool, chop the almonds into small pieces. Place onto a plate mixed with 1/8 of the salt. Taste and add more salt if needed. Set aside.
  2. Add the flaxseeds and hemp seeds to a high speed blender and blend until the seeds are a fine consistency. Add the remaining 1/2 cup of almonds and rolled oats and blend until they are a fine consistency as well.
  3. Add the dates, vanilla and remaining 1/8 of the salt and blend until everything comes together and looks fudge like.
  4. Roll the mixture into tablespoon sized balls. After you make each ball, roll them into the almond pieces. Doing this as soon as you rolled the mixture into a ball, ensures the almonds stick easily. Refrigerate for one hour or until cold before enjoying. Store these in the fridge.

recipe adapted  >>>>>  here

Your Kitchen Transformed - VEGAN SALTED CARAMEL ALMOND BALLS

VEGAN SALTED CARAMEL ALMOND BALLS | #Unicornricecrispytreats #Healthyrecipes #Cookingrecipes #Veganrecipes #Dessertrecipes #Snackrecipes #De...

Your Kitchen Transformed - VEGAN SALTED CARAMEL ALMOND BALLS
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One-bowl Healthy Banana Bread | #Bananabreadrecipehealthy #Healthypumpkinrecipes #Healthypumpkinbread #Cinnamoncrunchbananabread #Flourlessbananabread #Lowcalbananabread #Weightwatchersbananabread #Bananabreadrecipewithapplesauce #Bananabreadwithhoneyandapplesauce #Cinnamoncrunchbananabread #Healthybananabreadrecipe #Bananabreadrecipewithyogurt

   Ingredients

  • 1½ cups mashed banana (about 3-4 bananas)
  • ⅓ cup plain greek yogurt
  • 5 tablespoons butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ cup white granulated sugar
  • ½ cup packed dark brown sugar
  • 1½ cups white whole-wheat flour
  • ¼ cup flaxseed meal
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon

  Instructions

  1. Preheat over to 350 degrees.
  2. In a medium to large mixing bowl mix together banana, greek yogurt, butter, vanilla, and eggs.
  3. Add in the sugars and mix until blended.
  4. On top of the wet ingredients place the flour, flaxseed meal, baking soda, salt, and cinnamon. Mix until all of the ingredients are combined.
  5. Pour into a standard loaf pan, sprayed with cooking spray, and bake for 55 minutes or until the center is cooked. You can check this with a toothpick or sharp knife. If no batter sticks to the toothpick then the bread is done.
  6. Let the bread cool in the pan for about 10 minutes. Remove from pan and let it finish cooling on a baking rack.
  7. Cut into 16 pieces and serve.

recipe adapted >>>>>  here

Your Kitchen Transformed - One-bowl Healthy Banana Bread

One-bowl Healthy Banana Bread | #Bananabreadrecipehealthy #Healthypumpkinrecipes #Healthypumpkinbread #Cinnamoncrunchbananabread #Flourlessb...

Your Kitchen Transformed - One-bowl Healthy Banana Bread
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SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE | #Brunchideas #Easybreakfastideas #Breakfastcasserole #Crustlessquicherecipeshealthy #Easycrustlessquiche #Quicherecipescrustlesshealthy #Vegetablequicherecipes #Crustlessveggiequiche #Tomatoquicherecipes #Quicherecipeseasycrustless #Spinachtomatoquiche #Vegetablequicherecipescrustless









Ingredients

  • 8 oz button mushrooms
  • 1 clove garlic, minced
  • 10 oz box frozen spinach, thawed
  • 4 large eggs
  • 1 cup milk
  • 2 oz feta cheese
  • 1/4 cup Parmesan, grated
  • 1/2 cup shredded mozzarella
  • Salt and pepper to taste






Instructions

  1. Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
  2. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-stick skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
  3. Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
  4. In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.
  5. Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.



Recipe has been adapted from >>>>>  here




Rated 4.9/5 based on 272 customer reviews




Your Kitchen Transformed - SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE

SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE | #Brunchideas #Easybreakfastideas #Breakfastcasserole #Crustlessquicherecipeshealthy #Easycrustl...

Your Kitchen Transformed - SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE
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Oreo Pancakes | #Birthdaypartyideas #Sleepoverideas #Breakfastpartyideas #Foodvideos #Breakfastbarparty #Japanesehotcakes #Smoresbars #Donutrecipe #Pancakerecipe #S’moresbars #Easydesserts #Dessertpancakes


Ingredients

  • 1 cup all purpose flour
  • 1/4 cup dark unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 tbsp granulated white sugar
  • 1 cup buttermilk
  • 1 large egg
  • 3 tbsp melted butter
  • 6 oreos finely crushed (I pulsed mine in a food processor)
    • For the cream
  • 2 cups cold heavy cream
  • 1/4 cup granulated white sugar
  • 2 oreos finely crushed
  • chocolate syrup for drizzling (see note)

Instructions

  1. In a large bowl, add flour, cocoa powder, baking powder, baking soda, salt and sugar. Whisk together. Add in egg, buttermilk and butter. Whisk a few times until batter comes together, but a few lumps still remain. You don't want to overmix pancake batter. Gently stir in crushed Oreos. Let batter sit a few minutes to thicken.
  2. Grease your skillet and bring to medium heat. Measure out 1/4 cup of batter. Pour batter into middle of skillet, using a spatula to help scrape out batter from measuring cup as it will be quite thick. Cook pancake until bubbles begin to break the surface, then flip to other side and cook until pancake is done. Repeat with remaining batter. You should have enough batter for about 10 pancakes.
  3. To make cream, pour heavy cream and sugar into a large mixing bowl of a stand mixer. Mix on high speed with a wire whisk until cream becomes stiff peaks. Using a 1M star tip, pipe cream on top of one of the pancakes. I piped a thick outer circle and then less in the middle as I didn't want the pancakes to be overwhelmed with cream. Sprinkle some crushed Oreos over cream (you can also mix the Oreos into your cream but I want to keep the cream white to look more like Oreo cookies). Gently place a pancake on top. Repeat with cream, crushed Oreos and pancakes. I made two stacks of five. Serve immediately with chocolate syrup.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Oreo Pancakes

Oreo Pancakes | #Birthdaypartyideas #Sleepoverideas #Breakfastpartyideas #Foodvideos #Breakfastbarparty #Japanesehotcakes #Smoresbars #Donut...

Your Kitchen Transformed - Oreo Pancakes
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Simple Hummus Without Tahini | #Hummusrecipewithouttahini #Howtomaketahini #Cookingrecipes #Vegetarianrecipes #Veganrecipes #Foodprocessorrecipes #Cookingrecipes #Appetizerrecipes #Workoutfood #Appetizersnacks #Yummyfood #Veggierecipes










Ingredients

  • 1 (15 oz.) can garbanzo beans (chickpeas), drained and rinsed
  • 2 to 4 tbsp. water
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. lemon juice
  • 1 garlic clove minced
  • 3/4 tsp. ground cumin
  • 1/4 to 1/2 tsp. salt






Instructions

  1. Add the garbanzo beans, 2 tablespoons of water, the olive oil, lemon juice, garlic, cumin, and 1/4 teaspoon of salt to a food processor. Process until smooth and creamy. If needed, add additional water to thin out the hummus and 1/4 teaspoon of salt to your taste preference.
  2. Store covered in the refrigerator.


Simple Hummus Without Tahini | #Hummusrecipewithouttahini #Howtomaketahini #Cookingrecipes #Vegetarianrecipes #Veganrecipes #Foodprocessorrecipes #Cookingrecipes #Appetizerrecipes #Workoutfood #Appetizersnacks #Yummyfood #Veggierecipes

Recipe adapted >>>>>  here




Rated 4.4/5 based on 782 customer reviews




Your Kitchen Transformed - Simple Hummus Without Tahini

Simple Hummus Without Tahini | #Hummusrecipewithouttahini #Howtomaketahini #Cookingrecipes #Vegetarianrecipes #Veganrecipes #Foodprocessorre...

Your Kitchen Transformed - Simple Hummus Without Tahini
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AMAZING PEPPER STEAK STIR FRY | #Funnelcakerecipeeasy #Funnelcakerecipevideos #Dessertrecipesvideos #Cookingrecipes #Diyfood #Funnelcakefries #Steakbites #Chickenandasparagusrecipes #Healthydinnerrecipes #Asparagusstuffedchicken #Beefrecipes #Foodrecipeshealthy




Ingredients

  • 2 tbsp olive oil divided
  • 1 red bell pepper cut into 1 inch cubes or strips
  • 1 green bell pepper cut into 1 inch cubes or strips
  • 8 ounce 8 ounce flank steak sliced in strips against the grain
  • 3 garlic cloves minced
  • 1/4 cup brown sugar packed
  • 1/2 cup soy sauce low sodium
  • 2 tsp sesame oil
  • 1 tsp ground ginger
  • 1 tbsp cornstarch

Instructions

  1. In a medium sized skillet or wok over medium high heat add 1 tablespoon olive oil. Add the bell peppers and cook 1-2 minutes until tender. Remove and set aside on a plate.
  2. Turn the heat to high and add the flank steak and cook on each side to sear the beef and reduce heat to medium high and continue to cook until no longer pink and brown on each side.
  3. In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger and cornstarch.
  4. Add the peppers back to the skillet and add the sauce. Let simmer for 1-2 minutes until the sauce starts to thicken. Serve over rice.

recipe adapted >>>>>  here

Your Kitchen Transformed - AMAZING PEPPER STEAK STIR FRY

AMAZING PEPPER STEAK STIR FRY | #Funnelcakerecipeeasy #Funnelcakerecipevideos #Dessertrecipesvideos #Cookingrecipes #Diyfood #Funnelcakefrie...

Your Kitchen Transformed - AMAZING PEPPER STEAK STIR FRY
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Crispy Chicken Burger with Honey Mustard Coleslaw | #Creamycornsalad #Summercornsalad #Sidedishesforcookout #Saladsforparties #Summersidedishes #Summersaladsrecipes #Garlicoverloadburgers #Lunchwraps #Wrapsrecipeseasy #Delishrecipes #Pepperonigrilledcheese #Wrapsrecipeshealthy






Ingredients

  • Chicken Marinade:
  • 3 large chicken breasts sliced into long, thick strips
  • 240 ml buttermilk
  • ½ tsp salt
  • ¼ tsp white pepper
  • ¼ tsp garlic salt
    • Crispy Chicken Coating:
  • 180 g plain (all-purpose) flour
  • 1 tsp salt
  • 1 tsp ground black pepper
  • ½ tsp garlic salt
  • ½ tsp celery salt
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp baking powder
  • 1 tsp chilli flakes
    • Honey Mustard Coleslaw:
  • 1/3 white cabbage
  • 1 medium carrot peeled
  • 4 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 2 tsp lemon juice
  • pinch of black pepper
    • Also:
  • vegetable oil for deep frying
  • 4 slices gouda cheese I used the ready-sliced kind, or you can slice it yourself (approx
  • 4 brioche buns toasted
  • 8 pieces crunchy lettuce - I used 'O' so sweet' variety but Romaine or Little Gem are great too
  • 1-2 jalapenos sliced
  • 1/2 red onion peeled and thinly sliced

Instructions

  1. Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)
  2. Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil - but make sure your pan is no more than one third full.
  3. Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
  4. Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
  5. Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
  6. Make the coleslaw by using a mandoline to julienne the cabbage and carrot (or you can slice thinly by hand). Place in a bowl with the mayonnaise, mustard, honey, lemon juice and black pepper. Stir together, then cover and refrigerate until needed.
  7. Now it's time to assemble. First, arrange the chicken tenders into four piles and place the gouda on top. Grill or place into a hot oven for a couple of minutes until just melted.
  8. Place the bottom of the brioche buns on four plates. Top with the lettuce leaves, followed by the cheesy chicken pieces.
  9. Spoon on the coleslaw, then sprinkle on the red onion slices and jalapeno slices. Place tops of the buns on top and serve.

recipe adapted >>>>>  here

Your Kitchen Transformed - Crispy Chicken Burger with Honey Mustard Coleslaw

Crispy Chicken Burger with Honey Mustard Coleslaw | #Creamycornsalad #Summercornsalad #Sidedishesforcookout #Saladsforparties #Summersidedis...

Your Kitchen Transformed - Crispy Chicken Burger with Honey Mustard Coleslaw
0

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