Vegetable Pizza | #Texasbrisketrubrecipes #Meatdishes #Texasstylebrisket #Texasbbq #Bbqideas #Cookingrecipes #Texasbrisketrubrecipes #Meatdishes #Texasstylebrisket #Texasbbq #Bbqideas #Cookingrecipes





Ingredients

  • 2 cups cherry tomatoes, halved
  • 2 cups broccoli florets
  • 3 green onions, sliced
  • 1 cup cheddar cheese, shredded
  • 2 packages crescent roll dough
  • 1 28g package Ranch dressing mix
  • 1 cup mayonnaise
  • 2 cups cauliflower florets
  • 2 250g packages cream cheese, softened






Instructions

  1. Preheat oven to 375F.
  2. Spread crescent roll dough on a cookie sheet. Pinch together the seams to make into one big dough rectangle. Pinch around the edges to make the crust.
  3. Bake crescent roll dough for 12 minutes or until golden brown. Set aside to cool.
  4. Add cream cheese, ranch mix and mayonnaise to a bowl. Cream together with an electric mixer on low speed until combined. Spread on baked crust.
  5. Spread veggies evenly over the ranch dressing. Top with cheddar cheese.
  6. Cut into slices and serve cold. Refrigerate any uneaten portions.



recipe adapted >>>>>  here




Rated 4.7/5 based on 425 customer reviews




Your Kitchen Transformed - Vegetable Pizza

Vegetable Pizza | #Texasbrisketrubrecipes #Meatdishes #Texasstylebrisket #Texasbbq #Bbqideas #Cookingrecipes #Texasbrisketrubrecipes #Meatdi...

Your Kitchen Transformed - Vegetable Pizza
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White Chocolate Raspberry Cheesecake | #Whitechocolateraspberrycheesecake #Dessertrecipesvideos #Turtlecheesecakerecipes #Keylimecheesecakerecipe #Rasberrycheesecake #Cheesecakerecipesvideos #Easydessertrecipes #Minidesserts #Lemoncheesecakerecipes #Dessertsforparties #Turtlecheesecakerecipes #Minicheesecakes

Ingredients

  • For the crust:
  • 3 cups honey nut flavored cereal
  • 8 tbsp butter (softened)
  • 1 1/2 tbsp sugar
    • For the filling:
  • 3/4 cup heavy whipping cream
  • 3 oz white chocolate , one ounce for drizzling over the top
  • 8 oz cream cheese (softened)
  • 1/2 cup sugar
  • 1 tbsp vanilla extract
    • For garnish:
  • 2 cups raspberries (separated)
  • 1 1/2 tbsp water
  • 1/2 tbsp sugar (for puree)

   Instructions

  1. Crust
  2. Blend cereal, butter and sugar in a food processor
  3. Pour into 8 inch spring pan and push firmly until bottom layer is well packed (you don't want it breaking apart when you cut it)
  4. Filling:
  5. Beat whipping cream until stiff peaks form and set aside.
  6. Fill a saucepan with an inch of water and bring to a boil.
  7. Place a bowl over the saucepan and add white chocolate.
  8. Stir chocolate until melted and smooth. Set aside.
  9. Combine cream cheese, sugar and vanilla extract. Mix until well blended.
  10. Mix in white chocolate.
  11. Fold in whipping cream.
  12. Add filling and spread until top is smooth.
  13. Refrigerate cheesecake until topping is ready
  14. Raspberry Puree:
  15. Combine 1/2 cup raspberries, water and suger in a small saucepan.
  16. Cook over medium low heat until raspberries thicken into a syrup-like consistency
  17. Remove from heat and use a small strainer to separate the seeds from the liquid.
  18. Cut a very small tip off an icing bag or the corner of a sandwich bag and add raspberry puree.
  19. Squeeze dots of puree in a circle around the top of the cake (if you want to be sure it's even the first time, you can use a toothpick first to mark where the dots will go)
  20. In a circular motion, pull a toothpick through the dots to form heart shapes.
  21. Garnish with the remaining raspberries
  22. Add remaining white chocolate to an icing bag and drizzle over the raspberries.
  23. Enjoy!

recipe adapted  >>>>>  here

Your Kitchen Transformed - White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake | #Whitechocolateraspberrycheesecake #Dessertrecipesvideos #Turtlecheesecakerecipes #Keylimecheesecaker...

Your Kitchen Transformed - White Chocolate Raspberry Cheesecake
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CAJUN CHICKEN MEATBALLS IN TASTY CREAM SAUCE | #CAJUN #CHICKEN #MEATBALLS #INTASTYCREAMSAUCE #Cookingrecipes #Meatballrecipes #Meatdishes #Fooddishes #Chickendinner #Dinnerrecipes #Cookingrecipes #Chickenrecipes #Fooddishes #Dinnerrecipes #Meatdishes #Chickendishes

Ingredients

  • MEATBALLS:
  • 2 tablespoons + 1 teaspoon low sodium cajun seasoning
  • 4 cloves minced garlic, divided
  • ¾ cup panko
  • 1 large egg
  • ¼ cup grated parmesan cheese
  • 2 tablespoons chopped parsley (plus more for serving)
  • 1 ¼ pounds ground chicken (or turkey)
  • SAUCE:
  • 3-4 tablespoons olive oil
  • ½ cup chopped onions (yellow or red)
  • ½ cup minced red or yellow peppers (bell or sweet peppers)
  • ½ cup minced mushrooms
  • 2 tablespoons flour
  • 1 ½ cups low sodium chicken broth
  • ½ cup sour cream
  • 2 tablespoons roughly chopped basil, for serving

Instructions

  1. MEATBALLS: In a medium mixing bowl, mix together 2 tablespoons of cajun seasoning, ½ the garlic, and all the other ingredients except the ground chicken. Add ½ teaspoon of black pepper and mix using a fork. The mixture will resemble a coarse breading. Add the ground chicken and mix until *just* combined. Do not overwork the meat. Roll into 18-22 meatballs. Mine were about 1 ½ tablespoons each.
  2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs to the skillet but do not overcrowd the pan. Cooke in batches if they don’t all fit. Sear the meatballs for 4-5 minutes, flipping to brown all sides evenly. Remember you want to just brown the outside and not cook them all the way through. Remove meatballs to a plate. Repeat until all the meatballs are cooked.
  3. SAUCE: Add 2 tablespoons of olive oil to the pan along with the remaining garlic and the onion and sauté for 2 minutes or until the onion begins to turn translucent. Add the peppers and mushrooms and continue to cook until the mushrooms and peppers soften, about 2-3 minutes. Sprinkle the flour and the remaining teaspoon of cajun seasoning over the veggies and push the veggies around the pan to coat evenly and cook for about a minute or until the flour starts to deepen in color.
  4. Stir the mixture as you pour in the chicken broth. Lower the heat, whisk in the sour cream until it dissolves completely. Allow sauce to come back to a gentle simmer before lowering the heat and letting the sauce thicken, about 6-12 minutes. When the sauce is halfway there, add the chicken meatballs and let cook for 5 minutes. Sprinkle with the basil before serving.

recipe adapted >>>>>  here

Your Kitchen Transformed - CAJUN CHICKEN MEATBALLS IN TASTY CREAM SAUCE

CAJUN CHICKEN MEATBALLS IN TASTY CREAM SAUCE | #CAJUN #CHICKEN #MEATBALLS #INTASTYCREAMSAUCE #Cookingrecipes #Meatballrecipes #Meatdishes #F...

Your Kitchen Transformed - CAJUN CHICKEN MEATBALLS IN TASTY CREAM SAUCE
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Honey Rosemary Grapefruit Sodas | #Honey #Rosemary #Grapefruit #Sodas #Summerdrinks #Drinkphotography #Grapefruitrosemaryfizz #Blackberrycocktail #Summerfood #Cocktaildrinks #Traditionalmexicanfood #Homemadehorchata #Raspberrylimeade #Mexicanfoodauthentic #Grapefruitrosemaryfizz #Mexicanricedrinkrecipes

Ingredients

    for the rosemary grapefruit simple syrup (makes about 1-1/2 cups):
  • 1 cup water
  • 3/4 cup organic cane sugar
  • 1/4 cup honey
  • 1/4 cup fresh grapefruit juice
  • 2 large strips of grapefruit zest
  • 2–3 large sprigs of fresh rosemary
    • for the honey rosemary grapefruit sodas:
  • 1–2 parts rosemary simple syrup
  • 2 parts fresh grapefruit juice
  • 3–4 parts sparkling water (I like LaCroix)
  • ice/fresh rosemary sprigs/grapefruit slices for serving/garnish

Instructions

make the rosemary grapefruit simple syrup:
Heat the water, sugar, honey, and grapefruit juice in a medium sauce pan over medium heat, stirring occasionally, until the sugar is dissolved, about 5 minutes.
Add the grapefruit zest and rosemary, and let gently simmer for another 5 minutes. Remove from the heat, and steep for up to an hour.
Strain through a fine-mesh sieve into a glass jar, and chill before serving. Can be made in advance, and stored in the refrigerator for about a week.
make the honey rosemary grapefruit sodas:
To serve, fill a highball glass with ice. Add the rosemary simple syrup and fresh grapefruit juice. Stir to combine. Top with soda/sparkling water.
Garnish with grapefruit slices and/or a sprig of rosemary. Serve and enjoy!

recipe adapted >>>>>  here

Your Kitchen Transformed - Honey Rosemary Grapefruit Sodas

Honey Rosemary Grapefruit Sodas | #Honey #Rosemary #Grapefruit #Sodas #Summerdrinks #Drinkphotography #Grapefruitrosemaryfizz #Blackberrycoc...

Your Kitchen Transformed - Honey Rosemary Grapefruit Sodas
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COWBOY CAVIAR | #Easycowboycaviar #Cowboysalad #Cowboysalsa #Cookoutsidedishes #Texascaviarrecipe #Cowboycaviarrecipeeasy #Easycowboycaviar #Cowboysalad #Cowboycaviarrecipeeasy #Cookoutsidedishes #Cornsalad #Appetizersforparty

Ingredients

  • 1 (15 oz) can Organic Black Beans (preferably no salt)
  • 2 ears of Corn (grilled outside with a little butter, salt and pepper adds TONS of flavor)
  • 1 Organic Bell Pepper (I used red, yellow and green)
  • 2 Cloves Organic Garlic, minced
  • 1 Tablespoon Organic Shallot
  • 2 Tablespoons Organic Red Onion
  • 1 Large Organic Avocado
  • 5–6 Organic Grape Tomatoes sliced in quarters
    • FOR THE VINIAGRETTE:
  • 4 Tablespoons Olive Oil
  • 1 Tablespoon White Vinegar
  • 1 teaspoon Organic Lime Zest
  • 4 Tablespoons Lime Juice
  • 1 Tablespoon Pure Cane Sugar
  • 1/4 cup Organic Cilantro, chopped fine (or parsley)
  • 1 teaspoon Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1/4 teaspoon Cayenne Pepper
  • 1/4 teaspoon cumin

Instructions

  1. Combine the corn, peppers, garlic, shallots, red onion and avocado in a bowl
  2. Drain and thoroughly rinse the beans and add them
  3. Prepare the vinaigrette in a small measuring cup or bowl and pour over the beans and corn
  4. Mix and refrigerate for at least 2 hours before serving

recipe adapted  >>>>>  here

Your Kitchen Transformed - COWBOY CAVIAR

COWBOY CAVIAR | #Easycowboycaviar #Cowboysalad #Cowboysalsa #Cookoutsidedishes #Texascaviarrecipe #Cowboycaviarrecipeeasy #Easycowboycaviar ...

Your Kitchen Transformed - COWBOY CAVIAR
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Lemon Gooey Butter Cookies – From Scratch | #Foodvideos #Lemondesserts #Coldbananapudding #Paneragreentearecipepapaya #Layeredbananapudding #Dessertrecipes #Tiramisucupcakes #Paneragreentearecipepapaya #Dessertrecipes #Cookingrecipes #Cookierecipes #Deliciousdesserts





Ingredients

  • 2¼ cups (270 g) unbleached all-purpose flour
  • 2 teaspoons (8 g) baking powder
  • 1 (8 oz or 226 g) package cream cheese, softened
  • ½ cup (1 stick or 113 g) unsalted butter, softened
  • 1½ cups (300 g) granulated sugar
  • 2 tablespoons (12 g) freshly grated lemon zest, from 2 large lemons
  • 1½ tablespoons (22.5 ml) freshly squeezed lemon juice
  • 1 teaspoon (5 ml) pure vanilla extract
  • ⅛ teaspoon (a few drops) lemon oil
  • ⅛ teaspoon natural yellow gel based food coloring
  • 1 teaspoon (4.8 g) fine-grain sea salt, or ¾ teaspoon (4.5 g) regular table salt
  • 1 large egg plus 1 large egg yolk (mine weighed 71 g w/o shells)
  • 1 cup (120 g) confectioners’ sugar, sifted, for rolling & dusting cookies






Instructions

  1. In a medium bowl, whisk together flour and baking powder until well blended. Set aside.
  2. Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugar, lemon zest and juice, vanilla, lemon oil, food coloring and salt; mix until well combined, light and fluffy, scraping the bowl with a rubber spatula when necessary. Add egg and egg yolk and beat in well until creamy and light, about 1 to 2 minutes on medium speed.
  3. On low speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate at least 2 hours or overnight.
  4. Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF (165ºC). Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside.
  5. Measure enough dough to roll into generous 1-inch (2.5 cm) balls, using a 1 1/3-inch (3.3 cm) spring-loaded cookie scoop (or by measuring a generous tablespoon of dough with a measuring spoon) making sure each scoopful is in equal amounts. This is important for evenly baked cookies.
  6. Roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches (5 cm) apart.
  7. Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes. Do not overbake. The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned.
  8. Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 10 minutes. Then, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to wire rack to cool completely. Once completely cooled, transfer cookies to an airtight container. Repeat with remaining dough on prepared cookie sheets.
  9. If desired, chill the cookies in the refrigerator in an airtight container. Before serving, dust cookies with additional confectioners’ sugar. Serve cookies chilled or at room temperature.



recipe adapted  >>>>>  here




Rated 4.4/5 based on 477 customer reviews




Your Kitchen Transformed - Lemon Gooey Butter Cookies – From Scratch

Lemon Gooey Butter Cookies – From Scratch | #Foodvideos #Lemondesserts #Coldbananapudding #Paneragreentearecipepapaya #Layeredbananapudding ...

Your Kitchen Transformed - Lemon Gooey Butter Cookies – From Scratch
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EASY CINNAMON APPLES | #Cinnamonappleseasy #Crackerbarrelapplesrecipe #Crockpotcinnamonapples #Cookedappleseasy #Bakedcinnamonapples #Bakedapplesrecipe #Caramelapplepiecookies #Cookingrecipes #Appledumplingrecipe #Fallcookies #Pastrycrust #Easyfallappledesserts


Ingredients

  • 1 large green apple
  • 2 tbsps of butter
  • cinnamon and sugar to taste (about 1 tbsp of sugar and 1 tsp of cinnamon)
  • granola or ice cream for topping (optional)

Instructions

  1. Chop up a green apple into bite sized pieces, and place them in a microwave safe bowl or mug.
  2. Top the apples with about 2 tbsps of diced butter. Don’t worry if your bowl or mug is really full, the apples will shrink quite a bit.
  3. Add the cinnamon and sugar (you can also do this after the apples are cooked). Also, feel free to use the sweetener of your choice (maple syrup, stevia, honey, agave nectar, etc.).
  4. Microwave for approximately 2 minutes. I have a very high powered microwave, so 1 1/2 minutes cooks them perfectly for me.
  5. Once cooked, stir and top with granola or vanilla ice cream. I hope you enjoy this quick and easy dessert!

recipe adapted >>>>>  here

Your Kitchen Transformed - EASY CINNAMON APPLES

EASY CINNAMON APPLES | #Cinnamonappleseasy #Crackerbarrelapplesrecipe #Crockpotcinnamonapples #Cookedappleseasy #Bakedcinnamonapples #Bakeda...

Your Kitchen Transformed - EASY CINNAMON APPLES
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Buffalo Chicken Stuffed Spaghetti Squash | #Howdoistarttheketodiet #Howtodotheketodiet #Crooknecksquashrecipes #Howdoyoustartketo #Howtogetstartedonketodiet #Stuffedsquashyellow #Healthydinnerrecipes #Chickenandpineapplerecipes #Bakedchickenrecipeseasy #Summerdinnerrecipes #Dinnerideas #Easysummerdinnerrecipes









Ingredients

  • 1 ¼ lbs chicken breast, cooked and shredded
  • 1 medium spaghetti squash, halved (about 3 lbs.)
  • 2 ribs celery, thinly sliced
  • 2 green onions, white and green parts thinly sliced
  • ½ cup diced red bell pepper
  • ½ cup Tessemae’s Mild Buffalo Sauce (or make our easy Homemade Buffalo Sauce)
  • Optional: 1/4 cup Tessemae’s Creamy Ranch Dressing or Homemade Paleo Ranch Dressing
  • Optional: 1/4 cup crumbled blue cheese (omit for Whole30)






Instructions

  1. To roast the squash:
  2. Preheat oven to 350°F.
  3. Line a baking sheet with parchment paper and set aside.
  4. Slice both ends from squash and discard.
  5. Stand squash up on one of it’s cut ends and use a large knife to cut the squash in half lengthwise.
  6. Scoop seeds and stringy insides out using a large spoon.
  7. Place squash cut-side down on the baking sheet.
  8. Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash, larger squash requiring a longer cook time. When squash is tender, allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the squash shells.
  9. While squash is roasting, cook the chicken.
  10. To cook the chicken:
  11. Directions for Instant Pot: Insert rack into inner pot. Add 1 cup water or broth. Lay chicken on rack. Secure lid and select ‘Poultry’ setting and increase time to 17 minutes (19 if the breasts are really thick). At the end of the cooking time, allow pressure to naturally release for 5 minutes then flip the vent valve and release the remaining pressure. Move chicken to a cutting board to cool slightly before shredding with two forks.
  12. Directions for Stovetop: Place a medium skillet over medium-high heat. Add 1 tsp. avocado or coconut oil and swirl pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.
  13. To assemble the stuffed squash:
  14. Place squash shreds, chicken, celery, onions, peppers and Buffalo sauce in a large bowl. Toss well to coat. Spoon squash mixture into the squash shells. Return the stuffed shells back to the baking sheet and place in 350°F oven for 10-15 minutes or until heated through.
  15. Serve with Tessemae’s Creamy Ranch Dressing (for Whole30) or crumbled blue cheese, if desired.



RECIPE ADAPTED  >>>>>  here




Rated 4.6/5 based on 444 customer reviews




Your Kitchen Transformed - Buffalo Chicken Stuffed Spaghetti Squash

Buffalo Chicken Stuffed Spaghetti Squash | #Howdoistarttheketodiet #Howtodotheketodiet #Crooknecksquashrecipes #Howdoyoustartketo #Howtogets...

Your Kitchen Transformed - Buffalo Chicken Stuffed Spaghetti Squash
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Heaven on Earth Cake | #Heavenonearthcakerecipe #Coconutpokecakes #Nobakedesserts #Jellocake #Dessertrecipes #Strawberrypokecakerecipecondensedmilk #Bananacreampieeasy #Almondpasterecipes #Appletartrecipe #Desertvideos #Bananacreampierecipeeasy #Iceboxcakerecipes



Ingredients

  • 1 box Angel food cake or 1 prepared Angel Food Cake
  • 1 package (3.4 ounces) instant vanilla pudding
  • 1 1/2 cups milk
  • 1 cup sour cream
  • 1 can (21 ounces) cherry pie filling
  • 1 tub (8 ounces) Cool Whip
  • 1 tablespoon almond slivers, toasted

Instructions

  1. Bake angel food cake according to package's directions. Allow to cool and cut into cubes.
  2. In a bowl, combine pudding mix, milk, and sour cream and beat until smooth. Set aside.
  3. In a 9x13 baking dish, arrange 1/2 of cake cubes in a layer.
  4. Spoon 2/3 of cherry pie filling over cake.
  5. Place the remaining 1/2 of the cake on top of pie filling.
  6. Spoon pudding over cake and spread evenly.
  7. Spoon and spread whipped topping over pudding layer.
  8. Garnish cake with the remaining pie filling and toasted almonds. Chill for about 4 to 5 hours.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Heaven on Earth Cake

Heaven on Earth Cake | #Heavenonearthcakerecipe #Coconutpokecakes #Nobakedesserts #Jellocake #Dessertrecipes #Strawberrypokecakerecipeconden...

Your Kitchen Transformed - Heaven on Earth Cake
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CHICKEN AVOCADO CAPRESE SALAD | #CHICKEN #AVOCADO #CAPRESE #SALAD |#Spinach_strawberry_salad_recipes #Salad_ideas #Dinner_salads #Strawberry_feta_spinach_salad #Strawberry_spinach_salad_recipes #Strawberry_walnut_spinach_salad










Ingredients

  • Marinade/Dressing:
  • 1/4 cup (60 mL) balsamic vinegar
  • 2 tablespoons (30 mL) olive oil
  • 2 teaspoons brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • Salad:
  • 4 chicken thigh fillets, skin removed (no bone)*
  • 5 cups Romaine, (or cos) lettuce leaves, washed and dried
  • 1 avocado, sliced
  • 1 cup cherry or grape tomatoes, sliced
  • 1/2 cup mini mozzarella / bocconcini cheese balls
  • 1/4 cup basil leaves, thinly sliced
  • Salt and pepper, to season






Instructions

  1. Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
  2. Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
  3. Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.



recipe adapted >>>>>  here



Your Kitchen Transformed - CHICKEN AVOCADO CAPRESE SALAD

CHICKEN AVOCADO CAPRESE SALAD | #CHICKEN #AVOCADO #CAPRESE #SALAD |#Spinach_strawberry_salad_recipes #Salad_ideas #Dinner_salads #Strawberry...

Your Kitchen Transformed - CHICKEN AVOCADO CAPRESE SALAD
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Sweet and Sour Hawaiian Chicken Kabobs | #Sweet and #Sour #Hawaiian #Chicken #Kabobs #Bbqrecipes #Cookingrecipes #Chickendishes #Grilledchickenrecipes #Chickenskewers #Fooddishes #Cookingrecipes #Chickendishes #Yummyfood #Seafoodrecipes #Maindishrecipes #Seafooddishes









Ingredients

  • 2 pounds chicken breasts chopped into 1 1/2" cubes (4-6 chicken breasts)
  • 1 fresh pineapple, chopped into 1 1/2” pieces
  • 1 red bell pepper, cut into 1 1/2 inch pieces
  • 1 green pepper, cut into 1 1/2 inch pieces
  • 1 onion, cut into chunks
  • 5 tablespoons olive oil divided
  • 1 teaspoon cornstarch
  • Sweet and Tangy Marinade/Glaze
  • 1/4 cup canned pineapple juice*
  • 1/2 cup red wine vinegar
  • 3/4 cups sugar
  • 3 tablespoons ketchup
  • 1 tablespoon reduced sodium soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon red pepper flakes






Instructions

  1. Note: If using wooden skewers, soak for at least 30 minutes in water before grilling or broiling.
  2. In a medium bowl, whisk Sweet and Tangy Marinade/Glaze ingredients together. Add 1/4 cup of this Marinade to a large freezer bag along with chicken and 3 tablespoons olive oil. Toss to evenly coat. Marinate in the refrigerator 1-4 hours.
  3. Add 2 tablespoons Marinade to a large bowl along with 2 tablespoons olive oil. Add pineapple and veggies and toss to coat. Refrigerate. Refrigerate remaining Glaze separately ("Reserved Glaze").
  4. When ready to cook, drain marinade from chicken and thread chicken, peppers and onions onto skewers.
  5. Add reserved Sweet and Tangy Glaze to a small saucepan and whisk in 1 teaspoon cornstarch. Bring to a boil (either on grill or stovetop) and simmer until slightly thickened, about 5 minutes (it will continue to thicken upon standing). Set aside.
  6. TO GRILL: Generously grease grill and heat to medium-high heat. Grill chicken kabobs for approximately 12-15 minutes, rotating every couple minutes until nicely browned and slightly charred on each side and chicken is cooked through. Brush kabobs with Sweet and Tangy Glaze.
  7. TO OVEN BROIL: Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the chicken kabobs in a single layer and broil, turning every 5 minutes until cooked through, about 10- 15 minutes depending on thickness of chicken. Brush cooked chicken with Sweet and Tangy Glaze.
  8. Serve with rice.



recipe adapted >>>>>  here



Your Kitchen Transformed - Sweet and Sour Hawaiian Chicken Kabobs

Sweet and Sour Hawaiian Chicken Kabobs | #Sweet and #Sour #Hawaiian #Chicken #Kabobs #Bbqrecipes #Cookingrecipes #Chickendishes #Grilledchic...

Your Kitchen Transformed - Sweet and Sour Hawaiian Chicken Kabobs
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PEANUT BUTTER BANANA NICE CREAM | #Bananaicecreamrecipe #Peanutbutterbananaicecream #Bananaicecreamhealthy #Homemadeicecreamrecipes #Dairyfreeicecreammakerrecipes #Nicecreamvegan #Frozenbananarecipes #Veganicecream #Healthyicecreamrecipes #Vanillaicecreamhomemade #Ripebananarecipeshealthy #Vanillaicecreamrecipes

Ingredients

  • 4 bananas, peeled, sliced, and frozen
  • 1/4 cup almond, soy, or coconut milk
  • 1/2 cup peanut butter (creamy or crunchy, unsweetened)
  • pinch of sea salt
  • 1 tablespoon maple syrup, or coconut sugar to taste (optional)
  • 1/4 cup mini dairy-free chocolate chips

Instructions

  1. Place the frozen banana slices and milk in the bowl of a food processor. Blend and pulse until just smooth, stopping to scrape down the sides with a rubber spatula occasionally. Don't over-blend.
  2. Add the peanut butter, a pinch of salt, and optional sweetener to taste and pulse to combine. Stir in chocolate chips.
  3. Enjoy immediately as soft serve or transfer to a freezer container for later. Once frozen solid, let nice cream sit at room temperature for about 30 minutes to soften before eating.

recipe adapted  >>>>>  here

Your Kitchen Transformed - PEANUT BUTTER BANANA NICE CREAM

PEANUT BUTTER BANANA NICE CREAM | #Bananaicecreamrecipe #Peanutbutterbananaicecream #Bananaicecreamhealthy #Homemadeicecreamrecipes #Dairyfr...

Your Kitchen Transformed - PEANUT BUTTER BANANA NICE CREAM
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