4 skinless, boneless chicken breasts
1 cup creamy Caesar salad dressing (definitely grab a creamy caesar versus a thinner version)
1/2 cup sour cream or mayonnaise
1-1½ cup grated Parmesan cheese
Instructions
* Note: Do NOT salt the chicken.
Heat oven to 375F and spray the inside of an 8x11 baking dish with cooking spray.
If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾”-1” thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
Mix together the caesar dressing and sour cream/mayo. Pour ¼ cup of the mixture over each breast (1 cup total over the 4 breasts) then sprinkle grated Parmesan cheese on top.
Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the middle of one of the middle breasts reads 155F.
Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden. It can burn quickly, so watch it closely. When done, a meat thermometer should register 160F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
(Source: http://www.thecookierookie.com/melt-in-your-mouth-caesar-chicken/)
Tuesday, August 29, 2017
Baked Blueberry Coconut Oatmeal
INGREDIENTS:
2 cups rolled oats
1 cup unsweetened coconut flakes
1/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups milk or almond milk
1 large egg
3 tablespoons coconut oil, melted and cooled slightly
1 teaspoon vanilla extract
1 1/2 cups blueberries (fresh or frozen)
DIRECTIONS:
Preheat the oven to 350 degrees F. Grease an 8×8 square baking dish and set aside.
In a medium bowl, mix together the oats, coconut, brown sugar, baking powder, salt, and cinnamon.
In another medium bowl, whisk together the milk, egg, coconut oil, and vanilla. The coconut oil might get a little lumpy, but that is ok. It will melt when baking.
Arrange two-thirds of the blueberries on the bottom of the prepared baking dish. Pour the oat mixture evenly over the berries. Pour the milk mixture over the oats. Gently shake the baking dish to make sure the milk covers the oats evenly. Sprinkle the remaining blueberries on top of the oats.
Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.
(Source: https://www.twopeasandtheirpod.com/baked-blueberry-coconut-oatmeal/)
2 cups rolled oats
1 cup unsweetened coconut flakes
1/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups milk or almond milk
1 large egg
3 tablespoons coconut oil, melted and cooled slightly
1 teaspoon vanilla extract
1 1/2 cups blueberries (fresh or frozen)
DIRECTIONS:
Preheat the oven to 350 degrees F. Grease an 8×8 square baking dish and set aside.
In a medium bowl, mix together the oats, coconut, brown sugar, baking powder, salt, and cinnamon.
In another medium bowl, whisk together the milk, egg, coconut oil, and vanilla. The coconut oil might get a little lumpy, but that is ok. It will melt when baking.
Arrange two-thirds of the blueberries on the bottom of the prepared baking dish. Pour the oat mixture evenly over the berries. Pour the milk mixture over the oats. Gently shake the baking dish to make sure the milk covers the oats evenly. Sprinkle the remaining blueberries on top of the oats.
Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.
(Source: https://www.twopeasandtheirpod.com/baked-blueberry-coconut-oatmeal/)
Best Snickerdoodles
Ingredients
1 cup butter (softened)
1½ cups sugar
2 eggs
2¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt
2 TB sugar
1 tsp. cinnamon
Instructions
Mix together flour, cream of tartar, baking soda, and salt together. Set aside.
Cream together sugar and butter. Add eggs and blend well.
Add dry ingredients to wet ingredients and mix well.
Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.
Place 2 inches apart on ungreased cookie sheet.
Bake for 8-10 minutes at 350 degrees.
(Source: https://lilluna.com/recipe-tip-of-the-week-food-tutorial-snickerdoodles/)
1 cup butter (softened)
1½ cups sugar
2 eggs
2¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt
2 TB sugar
1 tsp. cinnamon
Instructions
Mix together flour, cream of tartar, baking soda, and salt together. Set aside.
Cream together sugar and butter. Add eggs and blend well.
Add dry ingredients to wet ingredients and mix well.
Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.
Place 2 inches apart on ungreased cookie sheet.
Bake for 8-10 minutes at 350 degrees.
(Source: https://lilluna.com/recipe-tip-of-the-week-food-tutorial-snickerdoodles/)
Thursday, August 24, 2017
Hawaiian BBQ Chicken Taquitos
2 lbs boneless, skinless chicken breasts
1 cup BBQ sauce
1/4 cup Zesty Italian dressing
1/4 cup brown sugar
1 tbsp Worcestershire sauce
salt to taste
Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.
In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
Pour over chicken, cover and cook on HIGH for 3-4 hours
Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.
1 tablespoon olive oil
1 red onion, thinly sliced
2 cups shredded chicken breast
1 cup shredded sharp cheddar cheese
1 cup diced pineapple
1/3 cup BBQ sauce, plus more for serving
2 tablespoons chopped cilantro leaves
Kosher salt and freshly ground black pepper, to taste
8-10 Mission Foods Super Soft Medium Flour Tortillas, softened
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
Heat olive oil in a medium skillet over medium high heat. Add onion and cook, stirring occasionally, until golden and caramelized, about 10-15 minutes. Transfer to a plate.
In a large bowl, combine red onion, shredded BBQ chicken, cheddar cheese, pineapple, and cilantro; season with salt and pepper; to taste.
Working one at a time, transfer tortilla to a work surface; place BBQ chicken mixture in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Repeat with remaining tortilla and filling.
Place taquitos seam side down onto prepared baking sheet and bake until taquitos are crisp and cheese has melted, about 15 minutes.
(Source: BBQ Chicken: https://www.familyfreshmeals.com/2014/06/best-crockpot-bbq-chicken.html; Taquitos: http://damndelicious.net/2013/03/19/hawaiian-bbq-chicken-taquitos/)
1 cup BBQ sauce
1/4 cup Zesty Italian dressing
1/4 cup brown sugar
1 tbsp Worcestershire sauce
salt to taste
Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.
In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
Pour over chicken, cover and cook on HIGH for 3-4 hours
Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.
1 tablespoon olive oil
1 red onion, thinly sliced
2 cups shredded chicken breast
1 cup shredded sharp cheddar cheese
1 cup diced pineapple
1/3 cup BBQ sauce, plus more for serving
2 tablespoons chopped cilantro leaves
Kosher salt and freshly ground black pepper, to taste
8-10 Mission Foods Super Soft Medium Flour Tortillas, softened
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
Heat olive oil in a medium skillet over medium high heat. Add onion and cook, stirring occasionally, until golden and caramelized, about 10-15 minutes. Transfer to a plate.
In a large bowl, combine red onion, shredded BBQ chicken, cheddar cheese, pineapple, and cilantro; season with salt and pepper; to taste.
Working one at a time, transfer tortilla to a work surface; place BBQ chicken mixture in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Repeat with remaining tortilla and filling.
Place taquitos seam side down onto prepared baking sheet and bake until taquitos are crisp and cheese has melted, about 15 minutes.
(Source: BBQ Chicken: https://www.familyfreshmeals.com/2014/06/best-crockpot-bbq-chicken.html; Taquitos: http://damndelicious.net/2013/03/19/hawaiian-bbq-chicken-taquitos/)
Monday, August 21, 2017
No Bake Smores Bars
Ingredient
½ cup heavy cream
2 cups (approximately 5 bars) Hershey's chocolate
3½ cups mini marshmallows
4 cups golden grahams
Instructions
Line a 8-inch-square baking pan with heavy-duty foil and set aside.
In a large microwave safe bowl, add the heavy cream and heat on high in the microwave for 1-2 minutes, until it starts to bubble. Add the milk chocolate and whisk until smooth, about 1-2 minutes. Allow to cool, stirring occasionally, for 5-8 minutes.
Add marshmallows and golden grahams and stir to coat.
Spread mixture into prepared pan, pressing down lightly with a rubber spatula. Refrigerate for at least 2 hours or until firm. Cut into bars and enjoy!
(Source: http://ohsweetbasil.com/no-bake-smores-bars/)
½ cup heavy cream
2 cups (approximately 5 bars) Hershey's chocolate
3½ cups mini marshmallows
4 cups golden grahams
Instructions
Line a 8-inch-square baking pan with heavy-duty foil and set aside.
In a large microwave safe bowl, add the heavy cream and heat on high in the microwave for 1-2 minutes, until it starts to bubble. Add the milk chocolate and whisk until smooth, about 1-2 minutes. Allow to cool, stirring occasionally, for 5-8 minutes.
Add marshmallows and golden grahams and stir to coat.
Spread mixture into prepared pan, pressing down lightly with a rubber spatula. Refrigerate for at least 2 hours or until firm. Cut into bars and enjoy!
(Source: http://ohsweetbasil.com/no-bake-smores-bars/)
Sausage, Potato & Veggie Foil Packets
INGREDIENTS:
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
1 pound baby red potatoes, quartered
1 pound green beans, trimmed
8 ounces cremini mushrooms, halved
1 onion, chopped
4 tablespoons unsalted butter, divided
4 teaspoons cajun seasoning, divided
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
* add peppers or other veggies as desired
DIRECTIONS:
Preheat a gas or charcoal grill over high heat.
Cut four sheets of foil, about 12-inches long. Divide sausage, potatoes, green beans, mushrooms and onion into 4 equal portions and add to the center of each foil in a single layer.
Fold up all 4 sides of each foil packet. Add butter, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the sausage, covering completely and sealing the packets closed.
Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*
Served immediately, garnished with parsley, if desired.
(Source: http://damndelicious.net/2016/05/31/sausage-potato-green-bean-foil-packets/)
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