THE ULTIMATE CHICKEN NOODLE SOUP RECIPE | #THEULTIMATE #CHICKEN #NOODLE #SOUP #RECIPE #THEULTIMATECHICKENNOODLESOUPRECIPE #Cookingrecipes #Soupsandstews #Delicioussoup #Dinnerrecipes #Crockpotrecipes #Chilirecipes #Cookingrecipes #Crockpotdinner #Potrecipes #Easysouprecipes #Crockpotsouprecipes

Ingredients

• 2-1/2 pounds bone-in chicken thighs
• 1-1/4 teaspoons pepper, divided
• 1/2 teaspoon salt
• 1 tablespoon canola oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 10 cups chicken broth
• 4 celery ribs, chopped
• 4 medium carrots, chopped
• 2 bay leaves
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 3 cups uncooked kluski or other egg noodles (about 8 ounces)
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice

Instructions

1. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
2. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
4. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Discard bay leaves.

recipe adapted >>>>>  here

Your Kitchen Transformed - THE ULTIMATE CHICKEN NOODLE SOUP RECIPE

THE ULTIMATE CHICKEN NOODLE SOUP RECIPE | #THEULTIMATE #CHICKEN #NOODLE #SOUP #RECIPE #THEULTIMATECHICKENNOODLESOUPRECIPE #Cookingrecipes #S...

Your Kitchen Transformed - THE ULTIMATE CHICKEN NOODLE SOUP RECIPE

0

Chocolate Butterfinger Lava Cake | #Italiandesserts #Summerdessertseasy #Mascarponerecipes #Summerdessertideas #Dessertrecipes #Cookingrecipes #Butterfingerdessert #Easybutterfingercake #Cinnamonrollcakewithcreamcheese #Dessertrecipes #Cupcakecakes #Cakedesserts

Ingredients

• 1 4 oz semi-sweet chocolate baking bar
• 1/2 cup butter
• 1 cup powdered sugar
• 2 eggs
• 2 egg yolks
• 6 Tbs flour
• 3 Tbs creamy peanut butter
• 3 Tbs Butterfinger baking bits or crushed butterfingers (more for topping)

Instructions

1. Preheat oven to 425.
2. Prepare 4 6oz ramekins with shortening and sprinkle a little bit of flour or cocoa powder and move around bottom and up the sides of ramekins, this helps the cake from sticking to sides.
3. In medium bowl add your baking bar and butter and melt in microwave.
4. Whisk in your powdered sugar until combined.
5. Add in your eggs and egg yolks until blended.
6. Lastly add in your flour until mixed.
7. In small bowl stir together peanut butter and Butterfinger baking bits.
8. Fill each ramekin half way with batter.
9. Separate your peanut butter mixture out into 4 equal portions and spoon peanut butter into center of batter, pressing down slightly.
10. Top with remaining batter to cover.
11. Place ramekins on a baking sheet and bake for 13-15 minutes until outside is firm and center is a little jiggly still.
12. Remove from oven and let sit a few minutes before turning out onto a plate.
13. Top with ice cream, chocolate syrup and additional Butterfinger bits if desired.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Chocolate Butterfinger Lava Cake

Chocolate Butterfinger Lava Cake | #Italiandesserts #Summerdessertseasy #Mascarponerecipes #Summerdessertideas #Dessertrecipes #Cookingrecip...

Your Kitchen Transformed - Chocolate Butterfinger Lava Cake

0

Parmesan Chicken Roll Ups | #Parmesanchickenrollups #Healthyfamilymeals #Easylunchideas #Supperideaseasy #Gfdinnerrecipes #Cresentrollrecipes #Easybreakfastideas #Brunchrecipes #Crescentrollbreakfastrecipes #Foodvideos #Breakfastmealprep #Breakfastslidershawaiianrolls

Ingredients

• 8 pieces of uncooked chicken tenderloins
• 1 can of refrigerated crescent dinner rolls
• 1/2 cup of mayonnaise
• 1/4 +3 Tablespoons of grated Parmesan cheese
• 4 slices of deli-style mozzarella cheese
• 3 Tablespoons butter
• 1 cup marinara sauce
• salt and pepper

Instructions

1. Heat the oven to 375 degrees and spray a cookie sheet with cooking spray.
2. Season each side of chicken with salt and pepper and melt 2 tablespoons of the butter in a skillet over medium high heat on the stove. Cook the chicken for about 10 minutes until each side is nicely browned, and set aside.
3. In a small bowl, mix together the mayonnaise and 1/4 cup of parmesan cheese. This will serve as a wonderful coating for the chicken to give it an extra kick of flavor.
4. Unroll each triangle of crescent rolls and place one piece of chicken at the wide end of each one. Spread a good layer of the mayonnaise mixture on top of each piece of chicken.
5. Divide the mozzarella slices in half to create 8 slices, and add to the top of each piece of chicken.
6. Roll the crescent dough around each piece of chicken and place on the prepared cookie sheet. Melt the remaining tablespoon of butter in the microwave and brush over the tops of each crescent roll. Then sprinkle each roll-up with the remaining grated parmesan cheese.
7. Bake for 14-15 minutes or until the roll-ups are golden brown.
8. Serve with warmed marinara sauce. Enjoy!

recipe adapted >>>>>  here

Your Kitchen Transformed - Parmesan Chicken Roll Ups

Parmesan Chicken Roll Ups | #Parmesanchickenrollups #Healthyfamilymeals #Easylunchideas #Supperideaseasy #Gfdinnerrecipes #Cresentrollrecipe...

Your Kitchen Transformed - Parmesan Chicken Roll Ups

0

9 Healthy But Delicious 3-Ingredient Treats That Are SUPER Easy | #Snackrecipes #Healthydesserts #Healthysweets #Healthyeating #Dessertrecipes #Yummyfood #Healthydesserts #Snackrecipes #Dessertrecipes #Healthysweets #Healthyweightlosssnacks #Healthytreats

Ingredients

• 2 tbsp peanut butter
• 2 chopped frozen bananas
• 1 tbsp cocoa powder

9 Healthy But Delicious 3-Ingredient Treats That Are SUPER Easy | #Snackrecipes #Healthydesserts #Healthysweets #Healthyeating #Dessertrecipes #Yummyfood #Healthydesserts #Snackrecipes #Dessertrecipes #Healthysweets #Healthyweightlosssnacks #Healthytreats

Instructions

1. Chop and freeze at least 2 bananas. They will need to be frozen for this to work. Whenever my bananas start turning brown I just cut them up and throw them in the freezer so that I always have some ready to make this.
2. Once frozen, place 2 chopped bananas into your food processor (or a powerful blender or Yonana!), and blend until smooth. You may have to blend and open your processor a few times to stir. Feel free to add a little water or almond milk to help the bananas blend faster, but as they melt a little they will eventually blend without adding anything.
3. Add 2 TBSPs of peanut butter and 1 TBSP of cocoa powder, and mix well.
4. Serve and eat immediately.

recipe adapted >>>>>  here

Your Kitchen Transformed - 9 Healthy But Delicious 3-Ingredient Treats That Are SUPER Easy

9 Healthy But Delicious 3-Ingredient Treats That Are SUPER Easy | #Snackrecipes #Healthydesserts #Healthysweets #Healthyeating #Dessertrecip...

Your Kitchen Transformed - 9 Healthy But Delicious 3-Ingredient Treats That Are SUPER Easy

0

Sticky Bun Cake | #Dessertrecipes #Cookingrecipes #Cakedesserts #Cupcakecakes #Cakecookies #Cakefrosting #Goodhumorstrawberryshortcaketrifle #Earthquakecake #Flourlessmarshmallowcrunchbrownies #Butterswimbiscuits #Blueberrycheesecakecrumbcake #Dessertrecipes

Ingredients

• 24 oz cream cheese, 3 packages (675 g)
• ½ cup powdered sugar (80 g)
• ½ cup milk (120 mL)
• 2 teaspoons vanilla extract, divided
• 35 slices white bread
• 3 sticks butter, divided
• 1 tablespoon granulated sugar
• 2 teaspoons cinnamon
• 1 cup brown sugar, packed (220 g)
• 1 teaspoon salt
• ¼ cup honey (85 g)
• 1 cup pecan (125 g)
• vanilla ice cream, for serving

Instructions

1. Preheat the oven to 325˚F (165˚C).
2. In a large bowl, add the cream cheese, powdered sugar, milk, and 1 teaspoon of vanilla. Mix with a whisk or hand mixer until smooth. Set aside until ready to use.
3. On a cutting board, cut the crusts off the bread. Lay out 5 pieces of bread so they are slightly overlapping, then press the overlapping edges together to adhere. Repeat with the rest of the bread, you will have 7 strips of 5 pieces of bread.
4. In a small bowl, melt ¾ cups of butter. Add the granulated sugar and cinnamon and stir to combine.
5. Brush the cinnamon butter mixture on one of the strips of bread.
6. Spread the cream cheese filling on the strip of bread. Repeat with the rest of the strips of bread.
7. Roll up one of the strips of bread, take that roll and roll it on to another strip of bread. Repeat until all of the strips have been rolled up into one large roll.
8. In a small saucepan over medium heat, mix together the remaining ¾ cup (170 g) butter, brown sugar, salt, remaining teaspoon vanilla, and honey until melted. Remove from heat.
9. Pour ⅔ of the caramel mixture into an 8-inch (20 cm) round cake pan. Sprinkle the pecans on top of the caramel. Place the bread roll inside the pan on top of the caramel. Pour the rest of the caramel over the top of the roll.
10. Bake for 40 minutes, until the top is crisp.
11. Place a large plate over the top of the cake pan. Using oven mitts, invert the roll onto the plate, and remove the cake pan.
12. Let cool for about 10 minutes before slicing.
13. Serve immediately, with vanilla ice cream if desired!
14. Enjoy!

Recipe adapted >>>>>  here

Your Kitchen Transformed - Sticky Bun Cake

Sticky Bun Cake | #Dessertrecipes #Cookingrecipes #Cakedesserts #Cupcakecakes #Cakecookies #Cakefrosting #Goodhumorstrawberryshortcaketrifle...

Your Kitchen Transformed - Sticky Bun Cake

0

STRAWBERRY CUCUMBER SPINACH SALAD WITH APPLE CIDER VINAIGRETTE | #Spinachstrawberrysaladrecipes #Southwestchickensalad #Spinachbaconsalad #Strawberrywalnutspinachsalad #Healthysidedishes #Vegetarianmeals #Spinachstrawberrysaladrecipes #Strawberrysaladrecipe #Summersaladrecipes #Strawberrywalnutspinachsalad #Saladrecipesvideos #Fetacheeserecipes

Ingredients

• FOR THE SALAD:
• ¼ cup toasted walnuts
• 1 ½ cup English cucumbers (I used the mini variety), sliced
• 1 cup strawberries, sliced
• 1 medium sweet apple, cored and chopped into cubes
• 3 ounces feta cheese, crumbled
• 6 packed cups baby spinach
• FOR THE VINAIGRETTE:
• ¼ cup extra virgin olive oil
• Salt and pepper
• 1 tbsp pure honey
• 1 tbsp dijon mustard
• 1 tbsp apple cider vinegar

Instructions

1. In a small bowl, whisk together the vinaigrette ingredients until well combined. Taste and adjust the dressing to your preference. Set aside.
2. In a large bowl, combine the salad ingredients, then drizzle the desired amount of vinaigrette on top. Toss to combine. Serve immediately.

Recipe adapted >>>>>  here

Rated 4.9/5 based on 983 customer reviews

Your Kitchen Transformed - STRAWBERRY CUCUMBER SPINACH SALAD WITH APPLE CIDER VINAIGRETTE

STRAWBERRY CUCUMBER SPINACH SALAD WITH APPLE CIDER VINAIGRETTE | #Spinachstrawberrysaladrecipes #Southwestchickensalad #Spinachbaconsalad ...

Your Kitchen Transformed - STRAWBERRY CUCUMBER SPINACH SALAD WITH APPLE CIDER VINAIGRETTE

0

SHEET PAN ROAST PORK TENDERLOIN WITH POTATOES | #SHEETPANROAST #PORK #TENDERLOIN WITH #POTATOES #Cheese #Chickenandcornrecipes #Crockpotchili #Chickencasserolerecipes #Cheesychickenandrice #Cheesycorncrockpot #Sheetpandinners #Porktenderloinrecipesinoven #Healthydinnerrecipes #Porkchoprecipes #Meatrecipes #Sheetpanporktenderloin

Ingredients

• 2 lbs boneless pork tenderloins
• 1/2 cup extra virgin olive oil
• 6 TB high quality balsamic vinegar
• 2 heaping TB pure honey
• 1 whole head garlic, peeled and minced
• 1/2 cup onion, minced
• 1/4 cup fresh rosemary leaves, minced
• 2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 lbs baby potatoes, cut into 1/2 inch small pieces
• 1 lb carrots, peeled and cut into 1/2 inch small pieces

Instructions

1. Preheat oven to 350F with rack on lower middle position. Line a large baking pan with foil and generously grease foil. Use paper towels to pat-dry all excess moisture from the pork tenderloins; place tenderloins in center of greased-foiled pan and set aside.
2. In a large bowl, combine olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper. Use a whisk to combine well to form the marinade. Reserve 1/3 cup of the marinade in separate small bowl. Add potatoes and carrots to the marinade in large bowl and toss to combine well.
3. Evenly drizzle the reserved 1/3 cup marinade over the pork, ensuring all sides are coated. Place potato/carrot mixture evenly around the pork tenderloins, ensuring that all marinade is evenly dispersed.
4. Roast in oven 45-50 min or until pork reaches internal temp of 145F when tested in its thickest center portion. If pork is done before veggies, carefully use tongs to transfer pork to a platter and keep warm at room temp for at least 5 to 10 minutes – do not slice or cut into it (pork’s temp will continue to rise during resting at room temp.) If potatoes/carrots need to cook longer, bump up the oven temp to 425F and continue roasting veggies until nicely browned and tender – check often for doneness.
5. Once ready to serve, slice pork and drizzle with any pan sauces that remain. Serve with potatoes and carrots.

recipe adapted >>>>>  here

Garlic Butter Steak Bites with Lemon Zucchini Noodles | #Basalmicchicken #Phillycheesesteakzucchiniboats #Cookingrecipes #Healthyrecipes #Garlicbuttersteak #Zucchinirecipes #Lowcarbmeals #Ketocheeseburgercasserole #Dinnerideas #Ketocasserolerecipes #Sheetpandinners #Lowcarbdinner

Ingredients

• 1 1/4 lbs (450g) sirloin steak cut into small cubes
• 4 medium zucchini, spiralized (or a pack of store-bought Zucchini Noodles)
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 2 teaspoons minced garlic
• 1/4 cup (60ml) beef or vegetable broth
• 1 tablespoon minced parsley
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon red chili pepper flakes, optional
• Juice of 1/2 lemon
Marinade:
• 1/4 cup low-sodium soy sauce (or coconut amino for paleo and gluten-free)
• 1 tablespoon olive oil
• 1 tablespoon hot sauce (we used Sriracha)
• Fresh cracked black pepper, to taste
• Juice of 1/2 lemon

Instructions

1. In a mixing bowl, combine the ingredients for the marinade (soy sauce, olive oil, hot sauce, pepper, and lemon juice) and add the steak bites. Mix well and marinate for 15 to 20 minutes minimum, while preparing the other ingredients.
2. Heat the olive oil in a large skillet over high heat. Drain steak from the marinade. Keep the remaining marinade for later.
3. Place the steak in the skillet in a single layer. Do not overcrowd the skillet or meat will steam, so you may have to work in batches depending on the size of your skillet. Cook for 3-4 minutes, stirring occasionally until steak cubes are golden brown. Repeat with remaining meat if needed.
4. Add 2 tablespoons butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove to a shallow plate and set aside.
5. In the same skillet, add butter, lemon juice, red pepper flakes, beef broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.
6. Add the spiralized zucchini noodles and toss for two to three minutes to cook it up. Stir in the fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the zucchini renders too much water. Push the zucchini noodles on the side, add the steak bites back to the pan and reheat for another minute. Serve immediately. Enjoy!

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Garlic Butter Steak Bites with Lemon Zucchini Noodles

Garlic Butter Steak Bites with Lemon Zucchini Noodles | #Basalmicchicken #Phillycheesesteakzucchiniboats #Cookingrecipes #Healthyrecipes #Ga...

Your Kitchen Transformed - Garlic Butter Steak Bites with Lemon Zucchini Noodles

0