Baked Vegetable Egg Rolls | #Vegetableeggrolls #Kimchirecipeideas #Eggrollrecipespork #Veganeggrollinabowl #Eggrollsbaked #Eggrollinabowlvegetarian #Veganeggrolls #Vegetarianeggrolls #Eggrollrecipesvegetable #Eggrollwrapperrecipes #Howtocookfriedrice #Cabbageeggrolls

Ingredients

  • 1 tsp olive oil
  • 2 cups of savoy cabbage, chopped
  • 2 cups of shredded carrots
  • 2 cups of bean sprouts
  • 1 can of water chestnuts, chopped
  • 2 tbsp green onions, sliced
  • 1 tsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp corn starch
  • 1/4 cup water
  • 14 egg roll wraps
  • Sweet chili dipping sauce or sweet and sour sauce (for dipping)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.
  2. Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.
  3. Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.
  4. Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.

recipe adapted >>>>>  here

Your Kitchen Transformed - Baked Vegetable Egg Rolls

Baked Vegetable Egg Rolls | #Vegetableeggrolls #Kimchirecipeideas #Eggrollrecipespork #Veganeggrollinabowl #Eggrollsbaked #Eggrollinabowlveg...

Your Kitchen Transformed - Baked Vegetable Egg Rolls
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Zucchini Lasagna With Ground Beef | #Lowcarbrecipes #Salmonrecipesbaked #Ketochickenrecipes #Cookingrecipes #Ketodinnerrecipes #Fishrecipes #Squashlasagna #Lasagnaketozucchini #Ketozucchinirecipes #Optaviazucchinilasagna #Zucchinirecipescasserole #Groundturkeyzucchinilasagna

Ingredients

  • 20 ounces zucchini (about 2 large or 3 medium, peeling is unnecessary)
  • 1 pound extra lean ground beef (95% lean is ideal, no less than 90% to avoid a greasy wet dish)
  • 15 ounces canned unsalted tomato sauce (check the ingredients label to make sure no salt is listed)
  • 1 cup finely chopped onion (about 1 small onion)
  • 1 1/2 cups (5oz) shredded mozzarella cheese (I use low moisture part skim)
  • 1/2 cup (2.2oz) finely grated parmesan cheese (should be powder-like, finer than sand)
  • 1 tablespoon olive oil
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • 1/4 teaspoon ground cayenne

Instructions

  1. Making the meat sauce:
  2. Heat a high-sided pan over medium heat until hot (I use a 10-inch wide nonstick pan with 3-inch high sides). Add olive oil to coat the bottom of the pan. Add onions and cook until softened, about 5 minutes, stirring occasionally.
  3. Add ground beef to the pan. Cook until it's no longer pink, about 5 minutes, breaking it apart as it cooks.
  4. Add tomato sauce, stirring it in. Bring to a simmer over medium-high heat, then gradually reduce the heat as needed to maintain a simmer. Simmer for about 10 minutes to thicken the sauce, stirring frequently. The resulting sauce should be thick, easily clinging to the meat and onions; this helps reduce excess moisture in the resulting lasagna.
  5. Add oregano, salt, and cayenne. Stir for a minute until well-mixed. Turn off the heat.
  6. Assembling and baking the lasagna:
  7. Position an oven rack in the lower half of the oven, and preheat to 375 F. Set aside an 8x8 inch baking dish.
  8. For each zucchini, slice off both ends and discard them. Stand the zucchini vertically on a stable flat end, and carefully slice along its length into 1/8 - 1/4 inch thick strips. Don't worry if the slices aren't perfect because it won't affect the deliciousness of the lasagna.
  9. Arrange about one-third of the zucchini slices along the bottom of the baking dish so that they are slightly overlapping in a criss-cross pattern. Evenly spread about half of the meat sauce over the zucchini. Distribute about 1/2 cup of mozzarella cheese on top of the meat sauce.
  10. Repeat with another zucchini layer, a meat sauce layer, and a cheese layer.
  11. Top with remaining zucchini slices. Add another 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese on top of the zucchini. Give the baking dish a quick shake so the cheeses spread out and settle into cracks.
  12. Bake uncovered at 375 F until the lasagna is golden brown on top, about 45 minutes. Let it cool for at least 15 minutes to allow the lasagna to set and cease bubbling before slicing.

recipe adapted >>>>>  here

Your Kitchen Transformed - Zucchini Lasagna With Ground Beef

Zucchini Lasagna With Ground Beef | #Lowcarbrecipes #Salmonrecipesbaked #Ketochickenrecipes #Cookingrecipes #Ketodinnerrecipes #Fishrecipes ...

Your Kitchen Transformed - Zucchini Lasagna With Ground Beef
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5 MINUTE BUFFALO CHICKEN WRAPS - #recipes #chicken #chickenfoodrecipes #chickenrecipes #Turkeywraps #Chickenwrapshealthy #Wrapsrecipeshealthy #Delishrecipes #Healthygrilledchickenrecipes #Chickenrecipesfordinner #Quickandeasydinnerrecipes #Easydinnerrecipesforfamily #Pastadishes #Creamybeefandshells #Dinnerideaseasy #Hamburgermeatrecipes


Ingredients

  • 2 cup cooked chicken shredded or chopped (rotisserie, shredded, or grilled)
  • 1/2 cup buffalo sauce or 1/3 cup hot sauce + 2 tablespoons melted butter
  • 1 cup shredded lettuce
  • 1/4 cup ranch or blue cheese dressing
  • 4 medium flour tortillas
  • Optional fillings: tomato onion, shredded cheese

Instructions

  1. In a large bowl, combine the cooked chicken and buffalo sauce until the chicken is fully coated with the sauce.
  2. Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, and ranch dressing. Fold in the sides of the tortilla and roll the wrap burrito-style. Enjoy warm or cold!

RECIPE ADAPTED >>>>>  here

Your Kitchen Transformed - 5 Minute Buffalo Chicken Wraps

5 MINUTE BUFFALO CHICKEN WRAPS - #recipes #chicken #chickenfoodrecipes #chickenrecipes #Turkeywraps #Chickenwrapshealthy #Wrapsrecipeshealth...

Your Kitchen Transformed - 5 Minute Buffalo Chicken Wraps
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French Onion Stuffed Chicken | #Chickenandasparagusrecipes #Healthydinnerrecipes #Chickencasserolerecipes #Chickendinnerrecipes #Foodrecipeshealthy #Lowcarbchickenrecipes #Cajunchicken #Frenchonionstuffedchickencasserole #Chickenandpeppers #Chickenandmushrooms #Grilledstuffedchicken #Summerdinnerideas

Ingredients

  • 2 tablespoons unsalted butter
  • 4 large onions halved and thinly sliced
  • Pinch of salt and pepper to season
  • 2 teaspoons fresh chopped thyme divided
  • 2 tablespoons white wine, sherry or balsamic vinegar (OPTIONAL)
  • 2 cloves garlic minced
  • 1/2 cup beef broth or stock divided
  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breasts
  • 2 teaspoons garlic powder
  • 1 teaspoon ground thyme
  • 1 cup shredded gruyere cheese (or mozzarella cheese)
  • 4 tablespoons freshly grated parmesan cheese

Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x12-inch baking dish. Set aside.
  2. Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper and half of the fresh chopped thyme. Cook for 5-8 minutes until soft.
  3. Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy (about 15 minutes). Pour in 1/4 cup of broth if pan gets too dry, and keep stirring until onions are browned.
  4. OPTIONAL: Pour in white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavours into the onions. Let cook for a minute until the sauce thickens slightly.
  5. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and let cool slightly.
  6. Cut chicken breasts in half horizontally to create pockets. Season chicken all over and inside pockets with salt, pepper, garlic powder and ground thyme.
  7. Spoon 1-2 tablespoons of caramelized onions into each pocket. Stuff each breast with the cheeses and seal chicken with toothpicks.
  8. Transfer the remaining caramelized onions from the skillet to the prepared baking dish. Mix in remaining 1/4 cup of broth. Set aside.
  9. Heat oil in the same skillet over medium high heat. Sear the stuffed chicken breasts for 4 minutes each side until browned. (They will not be fully cooked. You will finish them off in the oven.)
  10. Arrange chicken on the caramelized onions in the baking dish. Spoon some of the sauce in the dish over each chicken breast. Top with remaining chopped thyme and bake for 15-20 minutes or until fully cooked.
  11. Discard toothpicks. Serve with pan juices and onions.

recipe adapted  >>>>>  here

Your Kitchen Transformed - French Onion Stuffed Chicken

French Onion Stuffed Chicken | #Chickenandasparagusrecipes #Healthydinnerrecipes #Chickencasserolerecipes #Chickendinnerrecipes #Foodrecipes...

Your Kitchen Transformed - French Onion Stuffed Chicken
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#Applecrisprecipewithoats #Applecrisptopping #Crisptoppingrecipeoats #Applepiefillingrecipes #Appledesserts #Applecrumble #Dumpcakerecipes #Punchbowlcakerecipe #Pecanpiecobblerrecipe #Pecanpiecupcakes #Pumpkinrecipes #Caramelapplepecandumpcake 

Ingredients

  • 6 large apples (or 12 small apples)
  • ½ cup granulated sugar
  • 1 tablespoon flour
  • 1 teaspoon ground cinnamon
  • 1 cup quick cooking oatmeal
  • 1 cup flour
  • 1 cup packed brown sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ cup butter, melted

Instructions

  1. Preheat oven to 350 degrees.
  2. Peel, core, and slice apples. Place in a baking dish.
  3. Mix together ½ cup granulated sugar, 1 tablespoon flour, and cinnamon in a small bowl. Sprinkle the mixture over the sliced apples and toss to combine.
  4. Combine the remaining ingredients in a bowl and mix until crumbly. Top the sliced apples evenly with the crumbly oatmeal mixture.
  5. Bake for 45 minutes. Serve warm.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - PERFECTLY CRUMBLY APPLE CRISP

#Applecrisprecipewithoats #Applecrisptopping #Crisptoppingrecipeoats #Applepiefillingrecipes #Appledesserts #Applecrumble #Dumpcakerecipes #...

Your Kitchen Transformed - PERFECTLY CRUMBLY APPLE CRISP
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CHICKEN POT PIE NOODLE SKILLET | #Chickenandbaconrecipes #Hamburgermeatrecipeseasy #Chickenpotpiepasta #Hamburgermeatrecipeshealthy #Supperideas #Dinnerideasfamily

Ingredients

  • 10 ounces egg noodles
  • 2 tablespoons unsalted butter
  • 1 medium sweet onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups frozen peas and carrots, thawed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 1/2 cups cooked chicken breast, cut into small cubes

Instructions

  1. Cook noodles al dente, according to package directions.
  2. In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent. Stir in the flour until combined.
  3. Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
  4. Drain the pasta and add to the skillet, along with the chicken. Taste and season with a touch more salt and pepper, if necessary.
  5. Serve hot and enjoy!

recipe adapted >>>>>  here

Your Kitchen Transformed - CHICKEN POT PIE NOODLE SKILLET

CHICKEN POT PIE NOODLE SKILLET | #Chickenandbaconrecipes #Hamburgermeatrecipeseasy #Chickenpotpiepasta #Hamburgermeatrecipeshealthy #Supperi...

Your Kitchen Transformed - CHICKEN POT PIE NOODLE SKILLET
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Glazed Lemon Pound Cake Loaf | #Mainsqueezebridalshowerlemon #Lemonpoundcakewithglaze #Lemondesserts #Lemonloaf #Bundtcakerecipes #Lemonsourcreampoundcake #Lemonpoundcakewithglaze #Lemonloafcake #Weightwatcherslemonpoundcake #Lemondesserts #Lemonquickbread #Sugarfreepoundcake



Ingredients

  • Loaf:
  • 1/2 cup butter at room temperature
  • 1 cup white sugar
  • 3 large eggs at room temperature
  • 2 Tbsp lemon zest from about 1 large lemon
  • 1 Tbsp lemon juice
  • 2 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp table salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 cup sour cream removed from fridge 15 minutes before using
    • Glaze:
  • 1/2 cup icing/confectioners' sugar
  • 1 Tbsp lemon juice plus more, as needed

Instructions

  1. Preheat oven to 325 F. Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
  2. In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar until light coloured and fluffy. (Don't skimp on this process. It should beat about 3 minutes). Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
  3. In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.
  4. Scrape into prepared 8x4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
  5. Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
  6. While loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Glazed Lemon Pound Cake Loaf

Glazed Lemon Pound Cake Loaf | #Mainsqueezebridalshowerlemon #Lemonpoundcakewithglaze #Lemondesserts #Lemonloaf #Bundtcakerecipes #Lemonsour...

Your Kitchen Transformed - Glazed Lemon Pound Cake Loaf
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Vegan Spicy Glazed Popcorn Broccoli | #VeganseOfIg #VeganRecipes #VeganFood #VeganRules #CrueltyFree #VeganVibes #VeganGirl #VeganPower #VeganStyle #VeganWorld #Vegetables #veganprotein #VegansOfTheWorld #AnimalLover #Veggies #PlantBased #Vegans #VeganMemes #Veganism #RawVegan #VeganLife #MeatLess #BeVegan #TheVeganMessage #MeatLessMonday #WhatVegansEat #VeganInformation #VeganFoodSpot #SimplyVegan


Ingredients

  • Popcorn Broccoli
  • 2 Cups Broccoli florets
  • 1 Cup Non dairy milk, I used almond milk
  • 1 Teaspoon Apple cider vinegar
  • 1 Teaspoon Hot sauce
  • 3/4 Cup All purpose flour
  • 1/4 Cup Panko bread crumbs
  • 2 Tablespoons Corn starch
  • 1/2 Teaspoon Baking soda
  • 1/2 Teaspoon Garlic powder
  • 1 Teaspoon Salt
    • Spicy Glaze
  • 1 Tablespoon Chili paste
  • 1/4 Cup Agave syrup
  • 2 Tablespoons Ketchup, I used organic
  • 2 Teaspoons Soy sauce
  • 1 Tablespoon Rice wine vinegar

Instructions

  1. Preheat oven to 375 degrees.⠀⠀
  2. Now, make vegan buttermilk by whisking together the non dairy milk, apple cider vinegar and hot sauce. Let sit for a few minutes to thicken up while you make the rest. ⠀
  3. ⠀Next, in a medium sized mixing bowl, combine the flour, panko, corn starch, baking soda, garlic powder and salt. Whisk to combine. ⠀
  4. ⠀Then, taking 2 Tablespoons of the vegan buttermilk, add that to the dry ingredients. Stir together, then use your hands to make wet crumbles. You should be able to press the mixture together, but it should easily crumble. Add a bit more buttermilk if needed. ⠀
  5. ⠀Using the remaining vegan buttermilk, dip each broccoli floret into the vegan buttermilk, then put in the bowl with the crumbles and press the crumbles all over the broccoli, coating completely in the breading crumbles. ⠀

recipe adapted  >>>>>  here

Your Kitchen Transformed - Vegan Spicy Glazed Popcorn Broccoli

Vegan Spicy Glazed Popcorn Broccoli | #VeganseOfIg #VeganRecipes #VeganFood #VeganRules #CrueltyFree #VeganVibes #VeganGirl #VeganPower #Veg...

Your Kitchen Transformed - Vegan Spicy Glazed Popcorn Broccoli
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KETO TACO BAKE RECIPE LOW CARB HIGH FAT | #Bbqchickenwithbaconandcheese #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Lowcarbketo #Lowcarbeating #Ketosidedishes #Bariatricrecipes #Lowcarbsnacks #Healthyrecipes #Ketopizza #Easyketorecipesforbeginners









Ingredients

  • 1 lbs Ground Beef
  • 2 Tbsp Flavor God Taco Tuesday
  • 2 oz Salt and Pepper Pork Rinds
  • 3 Tbsp Butter
  • 3 Tbsp Coconut Flour
  • 1 Cup Organic Valley Heavy Whipping Cream
  • 1 1/2 Cup Sharp Cheddar
  • 1/2 Cup Unsweetened Almond Milk
  • 8oz -Sharp Cheddar or Mozzarella






Instructions

  1. Preheat oven to 350
  2. Brown ground beef and drain as usual. Return to skillet and add 2 Tbsp Flavor God Taco Tuesday
  3. While meat is browning, make cheese soup mixture. In a pot add butter, coconut flour, heavy whipping cream, almond milk and 6 oz of cheddar cheese, heat on medium until mixture is well combined making cream of cheese soup.
  4. Cover bottom of a 9×9 (9×13 if doubling the recipe) pan with pork rinds (smash pork rinds).
  5. Cover pork rinds with meat.
  6. Top taco meat with cheese soup.
  7. Top with remaining cheese (you can use cheddar or mozzarella).
  8. Bake at 350 for 15 minutes
  9. Serve as you would tacos but watch out for the carb count and fat at this point (sour cream, guac, bacon, salsa).



Recipe adapted >>>>>  here




Rated 4.4/5 based on 782 customer reviews




Your Kitchen Transformed - KETO TACO BAKE RECIPE LOW CARB HIGH FAT

KETO TACO BAKE RECIPE LOW CARB HIGH FAT | #Bbqchickenwithbaconandcheese #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Lowcarbketo #Lowcarb...

Your Kitchen Transformed - KETO TACO BAKE RECIPE LOW CARB HIGH FAT
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Chocolate Raspberry Coconut Almond Tart Recipe | #Vegansweets #Veganbaking #Veganeating #Veganfoods #Healthyrecipes #Vegantreats #cookies #Oatmealcreampiecookies #Rumsoakedpineapple #Cookingrecipes #Sweetrecipes #Deliciousdesserts #Lowcarbzucchinirecipes

Ingredients

  • For the Crust:
  • ½ cup unsweetened coconut flakes
  • 1¼ cups almond meal/flour
  • ¼ cup coconut flour (optional, if you do not have coconut flour substitute with ¼ cup almond meal)
  • ¼ teaspoon salt
  • 2 tablespoons coconut oil
  • 2 tablespoons agave syrup
  • For Chocolate Filling:
  • 1 cup canned coconut milk
  • 12 ounces bittersweet chocolate, finely chopped (I like using 8 ounces bittersweet and 4 ounces semi-sweet chocolate)
  • 1 teaspoon pure vanilla extract
  • For the Toppings:
  • ½ cup unsweetened coconut flakes, toasted
  • ½ cup sliced almonds, toasted
  • ¼ cup pistachios (optional)
  • 1 cup fresh raspberries
  • Coarse sea salt (optional)

Instructions

  1. To make Tart Crust:
  2. Heat oven to 350 degrees F. In the bowl of a food processor, combine the coconut flakes, almond meal and salt. Pulse to combine. In a small container, melt the coconut oil and maple syrup together. Pour into the food processor and pulse until well mixed.
  3. Press the crust into the bottom and sides of a 9-inch tart pan. Use the flat bottom of a cup to press hard.
  4. Bake crust in heated oven for 10-12 minutes until golden and firm. Remove from oven and let cool completely.
  5. To make Filling:
  6. In a medium mixing bowl, place the chopped chocolate and set aside. In a small saucepan, bring the coconut milk to boil gently. Pour the milk over the chopped chocolate and let stand for 2 minutes before stirring until smooth and creamy. Whisk in the vanilla extract.
  7. Pour the chocolate ganache into the cooled tart shell. Chill until set, at least three hours or overnight.
  8. Top with toasted coconut flakes, almonds, pistachios, coarse salt and fresh raspberries.
  9. Store leftovers refrigerated up to one week.

recipe adapted >>>>>  here

Your Kitchen Transformed - Chocolate Raspberry Coconut Almond Tart Recipe

Chocolate Raspberry Coconut Almond Tart Recipe | #Vegansweets #Veganbaking #Veganeating #Veganfoods #Healthyrecipes #Vegantreats #cookies #O...

Your Kitchen Transformed - Chocolate Raspberry Coconut Almond Tart Recipe
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Baked Firecracker Chicken | #Grilledhawaiianchicken #Grilledhawaiianstuffedchicken #Bakedfirecrackerchicken #Hawaiianrecipes #Grilledstuffedchickenrecipes #Cashewchickenlettucewraps #Bakedfirecrackerchicken #Ovenbakedchicken #Bbqsalmonrecipes #Firecrackershrimp #Firecrackerchickenrecipe #Bakedchickenrecipesoven

Ingredients

  • 1/2 cup hot/chili sauce (such as Frank’s Red Hot or Sriracha)
  • 1/2 cup brown sugar or honey
  • 1 tablespoon soy sauce (gluten-free for gluten-free)
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, grated
  • 1 pinch red pepper flakes
  • 1 tablespoon oil
  • 1 pound boneless and skinless chicken breasts
  • salt and pepper to taste


Instructions

  1. Heat the hot sauce, sugar, soy sauce, vinegar, garlic and chili pepper flakes in a small sauce pan until the sugar has melted into the sauce.
  2. Heat the oil in a large oven safe skillet over medium-high heat, season the chicken with the salt and pepper, add to the pan and brown, about 3-5 minutes per side.
  3. Transfer to a preheated 400F/200C oven and bake until the chicken is cooked, about 10-15 minutes, basting with the sauce every 5 minutes.
  4. Enjoy with the remaining sauce!

RECIPE ADAPTED >>>>>  here

Your Kitchen Transformed - Baked Firecracker Chicken

Baked Firecracker Chicken | #Grilledhawaiianchicken #Grilledhawaiianstuffedchicken #Bakedfirecrackerchicken #Hawaiianrecipes #Grilledstuffed...

Your Kitchen Transformed - Baked Firecracker Chicken
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Drunken Pumpkin Latte | #Yummydrinks #Cocktaildrinks #Fundrinks #Adultdrinks #Partydrinks #Holidaydrinks #Rumchatarecipes #Rumchatadrinks #Rumchatarecipes #Fireballdrinks #Carmelvodkadrinksrecipes #Saltednutrollshot

Ingredients

  • For Two:
  • 1 cup brewed coffee
  • 1/4 cup milk
  • 1/4 cup RumChata
  • 2 Tbsp. pumpkin pie vodka
  • 1 Tbsp. sugar
  • 1/8 tsp. ground cinnamon
  • For a Pitcher (about 8 cups)
  • 4 1/2 cups brewed coffee
  • 1 1/4 cups milk
  • 1 1/4 cups RumChata
  • 1/2 cup pumpkin pie vodka
  • 1/4 cup sugar
  • 1/2 tsp. ground cinnamon
  • Optional: whipped cream and ground cinnamon for topping

Instructions

  1. Add the sugar and cinnamon to the hot coffee and stir until dissolved. Add the remaining ingredients and stir to combine.
  2. Serve warm or over ice.
  3. Top with optional whipped cream ground cinnamon.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Drunken Pumpkin Latte

Drunken Pumpkin Latte | #Yummydrinks #Cocktaildrinks #Fundrinks #Adultdrinks #Partydrinks #Holidaydrinks #Rumchatarecipes #Rumchatadrinks #R...

Your Kitchen Transformed - Drunken Pumpkin Latte
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