This Mexican Street Corn Soup is made with fresh corn on the cob. #Cornsouprecipes #Mexicanstreetcornsouprecipe #Mexicansweetcornsoup #Elotesoup #Summerrecipes #Summersouprecipes #Chickenrecipes #Summercornchowder #Lunchideas #Summersouprecipes #Tortellinirecipes #Vegancornchowder

Ingredients

• 1/4 cup olive or vegetable oil
• 6 cups fresh corn kernels , from 8-10 cobs (save 6 of the stripped cobs for simmering the soup)
• 1 cup chopped yellow onion
• 1/8 to 1/4 teaspoon chili powder(depending on your heat preferences), plus additional to taste
• kosher salt and freshly ground black pepper
• 2 cloves garlic , chopped
• 4 cups chicken or vegetable broth
• 1/2 cup sour cream
• 1/2 cup grated Cotija cheese , plus additional for garnish (substitute Parmesan or Romano if Cotija is unavailable)
• 1 tablespoon fresh lime juice
• 1 teaspoon grated lime zest
• 2 tablespoons plus 2 teaspoons chopped cilantro , divided

 

 

Instructions

1. Heat oil in a large, nonstick pot or cast iron Dutch oven until shimmering. Add corn kernels, chopped onion, chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook over medium-high heat, stirring frequently, until onions are soft and corn is lightly charred in spots, about 8-10 minutes.
2. Add garlic and cook until fragrant, 1 minute. Remove 1-1/2 cups of corn mixture from the pot and set aside. Stir broth and 6 stripped corn cobs into the pot, scraping up the brown bits on the bottom. Bring to a boil, reduce heat, and simmer for 20 minutes.
3. Use tongs to remove corn cobs from pot and discard.
4. Stir sour cream and Cotija into the soup. Transfer soup to a blender or food processor (in batches, depending on the size of your unit for safety) to puree until smooth.
5. Return soup to pot and if needed, gently reheat to desired serving temperature. Stir in half (3/4 cup) of the reserved corn mixture, lime juice, and 2 tablespoons chopped cilantro. Season to taste with salt, pepper, and chili powder.
6. Toss remaining 3/4 cup corn with lime zest and 2 teaspoons chopped cilantro. Serve soup, topped with a few spoonfuls of the corn mixture, and an extra sprinkling of Cotija.

 

recipe adapted  >>>>>  here

Your Kitchen Transformed - MEXICAN STREET CORN SOUP

This Mexican Street Corn Soup is made with fresh corn on the cob. #Cornsouprecipes #Mexicanstreetcornsouprecipe #Mexicansweetcornsoup #Elote...

Your Kitchen Transformed - MEXICAN STREET CORN SOUP

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what happens when cookie and brownie | #Chocolatechipbrowniecookies #Brownieideas #Cookieideas #Brookiesrecipe #Dessertrecipeschocolate #Brookiecookies #Brownieideas #Dessertrecipes #Monstercookies #Cookiedoughbrownies #Chocolatechipcookiedough #Cookingrecipes

 

Ingredients

*Prepare chocolate chip cookie recipe first; it needs to chill while you prepare the brownie cookie dough.

For the Chocolate Chip Cookie:

• 1 and 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
• 7 tablespoons unsalted butter, at room temperature
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla
• 1 large egg
• 3/4 cup semi-sweet chocolate chips

For the Brownie Cookie:

• 6 tablespoons unsalted butter, melted
• 1/2 cup semi-sweet chocolate chips, melted
• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg + 1 egg yolk, at room temperature
• 3/4 cup milk chocolate chips

Instructions

1. For the Chocolate Chip Cookie:
2. In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the *room temperature butter on medium-speed until smooth. Add in the sugars and vanilla and beat on medium-speed until the mixture is pale and fluffy; about 2 minutes.
4. Add in the egg and beat well after its addition. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
5. Cover the bowl with plastic wrap and place it in the fridge for 45 minutes (set a timer!).
6. For the Brownie Cookie:
7. Place butter and chocolate in a small sauce pan over medium heat and cook for about 2 minutes – stirring constantly – or until the butter and chocolate are completely melted. Remove from heat and whisk until completely smooth; set aside.
8. In a medium-sized bowl whisk together the flour, cocoa powder, baking soda, and salt; set aside.
9. Add the sugars and the vanilla to the chocolate mixture and whisk until well combined; about 2 minutes (I recommend using a stand mixer/ handheld mixer to do this, if you have one). Add in the egg and egg yolk and beat well. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
10. Assembly and Baking:
11. Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
12. Using an ice cream scoop or tablespoon, scoop 2 tablespoon-sized rounds of chocolate chip cookie dough onto the prepared baking sheets, leaving 2 inches in between each cookie for spreading.
13. Use a second measuring device (ice cream scoop or tablespoon) to scoop rounds of brownie cookie dough directly next to each round of chocolate chip cookie dough.
14. Join the two cookie doughs by gently pinching them together, being sure to adhere any gaps.
15. Place baking sheets in preheated oven and bake for 12 minutes, or until the edges and tops are set but the centers still looks slightly underdone. Let cookies cool for 10 minutes on the baking sheet before transferring them to a wire wrack to cool completely.

recipe adapted  >>>>>  here

Your Kitchen Transformed - what happens when cookie and brownie

what happens when cookie and brownie | #Chocolatechipbrowniecookies #Brownieideas #Cookieideas #Brookiesrecipe #Dessertrecipeschocolate #Bro...

Your Kitchen Transformed - what happens when cookie and brownie

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Melt In Your Mouth Chicken Bake | #Bakedchickenrecipes #Meltinyourmouthchickenbake #Bakedchickentodiefor #Ovenbakedchicken #Cornflakeranchchicken #Ranchparmesanchicken #Healthydinnerrecipes #Easydinnerrecipesforfamily #Quickandeasydinnerrecipes #Ketoporkchoprecipes #Dinnerideaseasy #Dinnerrecipesforfamilymaindishes

Ingredients

• 1 lb chicken breasts, boneless/diced
• 3/4 cup mayonnaise or Greek yogurt
• 1 cup Parmesan cheese, shredded
• 1/2 tsp seasoned salt
• 1/2 tsp ground black pepper
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup Italian bread crumbs

Instructions

1. Grease a 9 x 13 baking pan and place diced chicken on the bottom.
2. In a small bowl, combine the mayonnaise (or yogurt), Parmesan cheese, seasoned salt, pepper, garlic, and red pepper flakes.
3. Spread mixture evenly on top of chicken.
4. Sprinkle bread crumbs on top of mayonnaise mixture.
5. Place pan in preheated oven, 375 degrees, and bake for about 30-35 minutes, or until chicken is cooked through.
6. Remove pan from oven and use a slotted spoon to serve chicken on top of pasta, rice, or by itself. Enjoy!

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Melt In Your Mouth Chicken Bake

Melt In Your Mouth Chicken Bake | #Bakedchickenrecipes #Meltinyourmouthchickenbake #Bakedchickentodiefor #Ovenbakedchicken #Cornflakeranchch...

Your Kitchen Transformed - Melt In Your Mouth Chicken Bake

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Extra Crispy Parmesan Crusted Potatoes Recipe | #Sheetpandinners #Porkchoprecipes #Sandwichrecipeshealthy #Zoodlerecipes #Shipwreckdinner #Sandwichesfordinner #Dessertrecipes #Conveniencefood #Ethnicrecipes #Freefood #Legumesrecipe #Glutenfreevegetarian

Ingredients

• 1 1/2 pounds baby red potatoes peeled and halved
• 1/2 cup finely grated parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

    Instructions

1. Add halved potatoes and olive oil to a ziploc bag and toss.
2. Add parmesan cheese, paprika, garlic powder, thyme, salt, and pepper to the bag and toss again until well mixed.
3. Place the potatoes cut side down in a single layer on a silicone baking mat or other nonstick surface such as parchment paper.
4. Bake at 450 F until browned, about 25 minutes.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Extra Crispy Parmesan Crusted Potatoes Recipe

Extra Crispy Parmesan Crusted Potatoes Recipe | #Sheetpandinners #Porkchoprecipes #Sandwichrecipeshealthy #Zoodlerecipes #Shipwreckdinner #S...

Your Kitchen Transformed - Extra Crispy Parmesan Crusted Potatoes Recipe

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BEST BAKED EGGPLANT PARMESAN | #Lightdinnerrecipes #Healthysummerdinnerrecipes #Healthybowlrecipes #Healthychickenrecipes #Worklunchideasmakeahead #Mousakkarecipe #Eggplantrecipesbaked #Friedeggplantparmesan #Eggplantrecipesparmesan #Eggplantparmrecipes #Eggplantrecipeshealthy #Eggplantcasserolerecipes

Ingredients

• 3 large eggplants
• 1 teaspoon salt
• 1 cup all purpose flour
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 large eggs
• 1 cup panko bread crumbs
• 1 cup Italian style bread crumbs
• 1 teaspoon garlic powder
• 2 cups marinara sauce
• 8 ounces fresh mozzarella sliced
• ¼ cup chopped fresh basil
• 1/2 cup freshly grated parmesan cheese divided

Instructions

1. Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
2. Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets.
3. Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
4. Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
5. Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
6. Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
7. Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
8. Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.

recipe adapted  >>>>>  here

Your Kitchen Transformed - BEST BAKED EGGPLANT PARMESAN

BEST BAKED EGGPLANT PARMESAN | #Lightdinnerrecipes #Healthysummerdinnerrecipes #Healthybowlrecipes #Healthychickenrecipes #Worklunchideasmak...

Your Kitchen Transformed - BEST BAKED EGGPLANT PARMESAN

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S'mores Stuffed Cookies | #Simpledesserts #Easycookierecipes4ingredients #Lemoncookies #Cinnamoncookiesrecipe #Quickdesserts #Chewychocolatechipcookies #Homemadecookies #Smoresstuffedcookies #Fooddeserts #Cakecookies #Desertsrecipes #Cinnamonrollshomemade

Ingredients

• FOR THE COOKIES
• 1 1/2 c. (2 1/2 sticks) butter, softened
• 1 c. packed brown sugar
• 1/2 c. granulated sugar
• 2 tsp. pure vanilla extract
• 2 large eggs
• 2 3/4 c. all-purpose flour
• 1 tsp. baking soda
• 3/4 tsp. kosher salt
• 2 c. semisweet chocolate chips
• FOR THE S'MORES
• 8 graham crackers
• 8 marshmallows
• 3 (1.55-oz.) Hersheys bars, broken into squares of 4 pieces

Instructions

1. Preheat oven to 375º and line two large baking sheets with parchment paper. Make cookie dough: In a large bowl using an electric mixer (or in a stand mixer), beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs until evenly incorporated.
2. In a separate bowl, mix flour, baking soda, and salt. Stir into butter-sugar mixture until just combined, then fold in chocolate chips.
3. Make s'mores: Cut each marshmallow in half lengthwise. Sandwich halved marshmallow and one square chocolate between two squares of graham cracker. Using two large scoops (about 1/4 cup each) of cookie dough, cover the entire s'more tightly until no graham is visible. Repeat until remaining dough. Refrigerate on baking sheets for 10 to 15 minutes.
4. Bake cookies until lightly golden, 16 to 18 minutes. Let cool minutes on baking sheet for 10 minutes before eating (if you can stand it).

recipe adapted  >>>>>  here

Rated 4.5/5 based on 172 customer reviews

Your Kitchen Transformed - S'mores Stuffed Cookies

S'mores Stuffed Cookies | #Simpledesserts #Easycookierecipes4ingredients #Lemoncookies #Cinnamoncookiesrecipe #Quickdesserts #Chewychoco...

Your Kitchen Transformed - S'mores Stuffed Cookies

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Instant Pot Creamy Tuscan Chicken Pasta | #chicken #chickenrecipes #chickendinner #easyfoodrecipes #healthyfood #healthyrecipes #Crockpotdinner #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Potrecipeshealthy #Crockpotdishes #Crockpotdinner #Chickencrockpotrecipes #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Crockpotrecipeseasy

Ingredients

• In an instant pot insert stir together broth, tomatoes, Italian seasoning, garlic, 1/4 tsp salt and 1/4 tsp pepper (season with more at the end if needed).
• Stir in chicken and pasta (and try to submerge down into broth).
• Secure the lid in place, be sure pressure valve is set to "sealing" position. Select the "manual" setting or high pressure and set to 5 minutes.
• After the time is up select "cancel" then use the quick release method to release pressure - which is to carefully turn the valve to "venting" position and step back as steam will release.
• Once it stops sputtering open lid and immediately stir noodles to separate then stir in spinach, light cream cheese and parmesan.
• Toss well. Let rest for about 5 - 10 minutes to thicken (it will seem like soup at first but as it rests and cools it will thicken right up).
• Toss in basil just before serving and serve warm (you can also garnish with a few diced sun dried tomatoes if desired).

Instructions

1. In an instant pot insert stir together broth, tomatoes, Italian seasoning, garlic, 1/4 tsp salt and 1/4 tsp pepper (season with more at the end if needed).
2. Stir in chicken and pasta (and try to submerge down into broth).
3. Secure the lid in place, be sure pressure valve is set to "sealing" position. Select the "manual" setting or high pressure and set to 5 minutes.
4. After the time is up select "cancel" then use the quick release method to release pressure - which is to carefully turn the valve to "venting" position and step back as steam will release.
5. Once it stops sputtering open lid and immediately stir noodles to separate then stir in spinach, light cream cheese and parmesan.
6. Toss well. Let rest for about 5 - 10 minutes to thicken (it will seem like soup at first but as it rests and cools it will thicken right up).
7. Toss in basil just before serving and serve warm (you can also garnish with a few diced sun dried tomatoes if desired).

recipe adapted>>>>>  here

Your Kitchen Transformed - Instant Pot Creamy Tuscan Chicken Pasta

Instant Pot Creamy Tuscan Chicken Pasta | #chicken #chickenrecipes #chickendinner #easyfoodrecipes #healthyfood #healthyrecipes #Crockpotdin...

Your Kitchen Transformed - Instant Pot Creamy Tuscan Chicken Pasta

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Avocado Black Bean Quesadillas | #Mexicanfoodrecipes #Quesadillarecipeschicken #Healthydinnerrecipes #Vegetarianquesadilla #Supperideas #Vegetarianmeals #Healthydinnerrecipes #Plantbasedrecipes #Vegetarianrecipeshealthy #Vegetablerecipes #Veggierecipes #Veganmeals

Ingredients

• 1/2 onion sliced
• 1/2 bell pepper sliced
• 1 tablespoon olive oil
• 1/2 cup black beans drained
• 1 tablespoon taco seasoning
• 4 medium soft flour tortillas
• 2 avocados peeled, halved, seeded and sliced
• 1/4 cup minced cilantro
• 1 lime cut in half
• 1 cup light Mexican Cheddar or mozzarella cheese
• oil or cooking spray for grilling

Instructions

1. In a medium pan over medium-high heat, saute onion and bell pepper in 1 tablespoon oil for 2-3 minutes or until tender. Add the black beans and taco seasoning. Cook for another minute. Transfer mixture into a small bowl and set aside. 
2. Rinse and wipe down pan and return to heat. Drizzle with a light layer of oil or spray with cooking spray. 
3. In a small bowl, lightly mash the avocados with a fork. Stir in cilantro and juice of 1/2 lime, season with salt and pepper to taste. Spread a quarter of mashed avocado onto half of a tortilla. Top with bean mixture and 1/4th cup of cheese. Fold the tortilla closed over the veggies. Repeat until all tortillas are filled and all fillings are used. 
4. Cook on medium-high heat for 2-3 minutes per side or until the outside is crispy and cheese has fully melted. Serve with your favorite salsa or sour-cream, Enjoy!

Recipe Adapted : here

Your Kitchen Transformed - Avocado Black Bean Quesadillas

Avocado Black Bean Quesadillas | #Mexicanfoodrecipes #Quesadillarecipeschicken #Healthydinnerrecipes #Vegetarianquesadilla #Supperideas #Veg...

Your Kitchen Transformed - Avocado Black Bean Quesadillas

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