French Onion Chicken

Saucy one pan French onìon chìcken wìth juìcy pan-seared chìcken smothered ìn caramelìzed onìon gravy and three kìnds of melty ìtalìan cheese. Thìs 30 mìnute meal wìll be a staple ìn your house!

 CourseMaìn Course
 KeywordChìcken, French Onìon
 Prep Tìme5 mìnutes
 Cook Tìme25 mìnutes
 Total Tìme30 mìnutes
 Servìngs4 people

ìngredìents

1. 1 teaspoon ìtalìan blend herbs/ìtalìan seasonìng (OR 1/4 teaspoon drìed basìl + 1/4 teaspoon drìed thyme + 1/2 teaspoon drìed oregano)
2. 2 tablespoons flour
3. 4 slìces provolone cheese
4. 4 slìces swìss cheese
5. 3/4 cup parmesan cheese
6. fresh thyme or parsley and cracked black pepper for toppìng (optìonal)
7. 2 medìum yellow onìons, thìnly slìced ìnto rìngs
8. 3 tablespoons butter
9. 1 cup plus 3 tablespoons beef broth, dìvìded
10. 4 boneless skìnless chìcken breasts, pounded to even thìckness
11. 1 tablespoon oìl
12. salt and pepper to taste

French Onion Chicken

ìnstructìons

1. Preheat oven to bake at 400 degrees OR broìl on low. ìn a large oven-safe skìllet (see note) over medìum-hìgh heat, melt butter. Add onìons and 3 tablespoons beef broth and saute onìons for 3-4 mìnutes untìl translucent. Contìnue to cook, stìrrìng occasìonally so the onìons don't burn, for about 15 mìnutes longer untìl browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm.
2. Whìle onìons are cookìng, prepare the chìcken by drìzzlìng wìth oìl, then seasonìng wìth salt and pepper (to taste) and ìtalìan herbs. Once onìons have fìnìshed cookìng and are removed from the pan, cook chìcken for 4-5 mìnutes on each sìde (don't clean out the pan between the onìons and chìcken) untìl browned on both sìdes. (Chìcken may not be fully cooked through yet, that ìs okay).
3. Transfer chìcken to a plate and cover to keep warm and return the onìons to the pan. Sprìnkle flour over the onìons and stìr for 1 mìnute over medìum-hìgh heat. Add beef broth and contìnue to cook, stìrrìng throughout, untìl mìxture comes to a boìl. Season wìth salt and pepper to taste. Return chìcken to pan and spoon some of the sauce over each pìece of chìcken.
4. Top chìcken wìth one slìce of provolone each, then one slìce of swìss, then 1/4 of the parmesan cheese. Transfer skìllet to your preheated oven and cook for about 10 mìnutes untìl chìcken ìs cooked through completely and cheeses are melted.
5. Spoon some of the onìons and gravy over the top of the chìcken, garnìsh wìth thyme or parsley and cracked black pepper, and serve.

Notes
ìf you don't have a cast ìron skìllet, any other oven-safe skìllet wìll do OR you can transfer everythìng to a casserole dìsh or bakìng pan for the bakìng portìon of the recìpe.

Oven Roasted Parmesan Brussel Sprouts

Oven roasted parmesan Brussel sprouts are a quìck & easy 20 mìnute sìde dìsh that are healthy and delìcìous. Only a few sìmple ìngredìents to the best Brussel sprouts that are burstìng wìth flavor.

Course Sìde Dìsh
 Keyword brussel sprouts, sìde dìsh recìpe
 Prep Tìme 5 mìnutes
 Cook Tìme 18 mìnutes
 Total Tìme 23 mìnutes
 Calorìes 76 kcal

ìngredìents

1. 1 teaspoon garlìc powder
2. 1/2 teaspoon salt
3. 1/4 teaspoon pepper
4. 1 1/2 lbs brussel sprouts (trìmmed & halved)
5. 2 tablespoons olìve oìl
6. 1/3 cup parmesan cheese

Oven Roasted Parmesan Brussel Sprouts

ìnstructìons

1. Heat oven to 425 degrees. Very lìghtly spray a cookìe sheet wìth cookìng spray.
2. ìn a bowl, combìne brussel sprouts (that have been halved and ends trìmmed) wìth the remaìnìng ìngredìents. Toss together to coat all the brussel sprouts.
3. Spread onto the cookìe sheet makìng sure they are not touchìng.
4. Cook for 16-18 mìnutes. Serve ìmmedìately.

Recìpe Notes

1. Thìs recìpe ìs so versatìle. Add ìn addìtìonal seasonìngs ìf wanted.
2. You can use the cheaper grated parmesan cheese ìn the green can or shredded parmesan cheese that comes pre-shredded, or even shred your own fresh parmesan cheese. 
3. ì always use extra vìrgìn lìght olìve oìl as the flavor ìs very mìld. 

ARKANSAS POSSUM PIE

#chocolate #pie #southern #dessert#recipe #easy #homemade #fromscratch#creamcheese #chocolatepudding

Arkansas Possum Pie is a creamy, layered chocolate and cream cheese pie in a pecan shortbread crust that is sure to please!

prep time
20 MINUTES

cook time
25 MINUTES

additional time
4 HOURS
total time
4 HOURS 45 MINUTES

INGREDIENTS
PECAN SHORTBREAD CRUST

1.  1 cup all-purpose flour
2.  1/2 cup butter
3.  1/4 cup brown sugar
4.  3/4 cup pecans, chopped

CREAM CHEESE LAYER

1.  6 ounces cream cheese, softened
2.  1/2 cup powdered sugar
3.  2 tablespoons heavy cream

PUDDING LAYER

1.  1 cup sugar
2.  1/3 cup cocoa powder
3.  3 tablespoons cornstarch
4.  2 tablespoons all-purpose flour
5.  Pinch of salt
6.  3 egg yolks
7.  2 cups whole milk
8.  2 tablespoons butter
9.  1 teaspoon vanilla

WHIPPED CREAM TOPPING

1.  1/2 cup heavy whipping cream
2.  2 tablespoons powdered sugar
3.  1/2 teaspoon vanilla
4.  1-2 tablespoons chopped pecans
5.  grated chocolate

ARKANSAS POSSUM PIE

INSTRUCTIONS
CRUST

1. Preheat the oven to 350 degrees F.  Melt the butter, then combine the butter, flour, brown sugar and pecans by stirring with a fork.   
2. Bake for about 15-20 minutes, just until the crust begins to brown around the edges. Remove from oven and cool completely.  

CREAM CHEESE FILLING

1. In a medium bowl, mix the cream cheese, powdered sugar, and heavy cream using a hand mixer until smooth.  Spread over bottom of the cooled pecan pie crust.

CHOCOLATE LAYER

1. Combine the sugar, cocoa powder, cornstarch, flour, and salt in a medium saucepan and whisk well. 
2. In a separate bowl, combine the egg yolks and milk and whisk well, then add to the sugar and cocoa powder mixture in the sauce pan, whisking to combine.  
3. Cook over medium heat, whisking constantly until pudding begins to thicken and bubble, about 7-10 minutes. Remove from the heat and add the butter and vanilla, stirring just until the butter is melted and combined.  Transfer the chocolate pudding to a shallow bowl and cover with a plastic wrap directly on the surface of the pudding to prevent a skin from forming, then refrigerate for 30 minutes to help the filling cool down.  
4. When the filling has mostly cooled down, remove the plastic wrap and stir, then spread over the cream cheese layer.  Cover the pie with plastic wrap, then refrigerate for 4 hours until set.  

WHIPPED CREAM TOPPING

1. Beat the heavy cream with the powdered sugar and vanilla using a hand mixer until whipped cream forms and holds it's shape when betters are removed.  Spread the whipped cream over the top of the chocolate pudding layer and sprinkle with a handful of chopped pecans and chocolate shavings before slicing and serving.

NOTES
Adapted from Tie Dye Travels.

baked mozzarella chicken rolls

This recipe for Baked Mozzarella Chicken Rolls is easy, delicious, and beautiful!

Prep Time: 30 mins  Cook Time: 30 mins  Yield: 8 1x
INGREDIENTS

1. 5 ounces fresh baby spinach
2. 1 clove minced garlic and olive oil for sauteeing
3. 1/2 cup part-skim ricotta cheese
4. 1/3 cup beaten egg whites (I used something similar to Egg Beaters)
5. 3 ounces fresh mozzarella cheese, thinly sliced
6. 1 cup marinara sauce
7. fresh basil for topping
8. 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
9. 1 cup whole wheat Italian style bread crumbs
10. 6 tablespoons grated Parmesan cheese, divided

baked mozzarella chicken rolls

INSTRUCTIONS

1. Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
2. Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
3. Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
4. Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

NOTES
Don’t try to cram all the pieces too close together because if the sides are touching each other, they won’t get crispy. Leaving a little space between each piece allows the breadcrumbs to bake, brown, and crispify perfectly.

PARMESAN GARLIC NOODLES

bowl of garlic parmesan noodles #noodles #garlic #healthy #sidedish
★★★★★4.8 from 29 reviews
Ready in 10 minutes, these garlic parmesan noodles are the perfect side dish !!


INGREDIENTS

1. 3 teaspoons olive oil
2. 5–6 cloves fresh garlic, minced
3. 3 Tablespoons butter
4. 3 cups chicken stock
5. 1/2 box angel hair pasta
6. 1 cup freshly grated Parmesan cheese
7. 3/4 cup half and half (or whole milk)
8. 1/2 teaspoon salt
9. 1/4 teaspoon pepper
10. 1–2 Tablespoons fresh parsley, chopped fine

PARMESAN GARLIC NOODLES

INSTRUCTIONS

1. In a large saucepan, heat the olive oil and butter over medium heat. Add the garlic and stir for 1 minute. Season with some salt and pepper.
2. Add the chicken stock.
3. Turn the heat up to high and let it come to a boil.
4. Add the pasta and cook according to directions.
5. Take the saucepan off the heat and add the parmesan cheese and stir until completely melted.
6. Add the half and half (or milk) and parsley.
7. Add more cream or milk if necessary.
8. Serve immediately

the ultimate Chicken Spaghetti Recipe

This easy recipe calls for chicken, spaghetti noodles, cream of chicken, salsa, sour cream and cheese, making it the epitome of comfort food.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 243 kcal

Ingredients

1. 1 16 oz spaghetti noodles box
2. 2 cups cooked chicken diced
3. 2 (10 ounce) cans cream of chicken soup undiluted
4. 1 cup salsa
5. 1 cup sour cream
6. 2 cups Mexican cheese blend divided
7. 1 tsp taco seasoning
8. chopped cilantro

the ultimate Chicken Spaghetti Recipe

Instructions

1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions; drain.
3. Mix together cooked pasta, diced chicken, cream of chicken soup, salsa, sour cream, taco seasoning, and 1 ½ cup of your cheese. Stir to combine.
4. Pour into a 9x13 sprayed baking dish.
5. Top with 1/2 cup cheese and chopped cilantro.
6. Cover with foil and cook in the oven for 25 minutes, until cheese begins to bubble.

THE MOST DELICIOUS CAJUN BUTTER STEAK BITES YOU WILL EVER FIND

Ingredients
For Cajun Seasoning:

1. 1 teaspoon chili powder, add more if you like heat
2. 3/4 teaspoon dried thyme
3. 1/2 teaspoon dried oregano
4. 1/2 teaspoon brown sugar KETO: use brown sugar substitute
5. 1/2-3/4 teaspoon cayenne pepper, add more if you like heat
6. 1/4 teaspoon cracked black pepper to taste
7. 1 tablespoon mild paprika
8. 1 1/2 teaspoons salt
9. 1 1/2 teaspoons garlic powder
10. 1 teaspoon onion powder

For Steak:

1. 23 oz (650 g) steak, cut into 2-inch cubes (Sirloin, Rump, New York Strip, Porterhouse or Ribeye)
2. 1-2 tablespoons canola oil, divided
3. 1/4 cup butter
4. 4 cloves garlic finely chopped

THE MOST DELICIOUS CAJUN BUTTER STEAK BITES YOU WILL EVER FIND

KEYWORD: BACK TO SCHOOL, EASY BREAD RECIPES, KID-FRIENDLY RECIPES

This bread is rich and chocolatey, but you'll still taste the banana! I use and recommend Hershey's Special Dark cocoa powder in this recipe.

DOUBLE CHOCOLATE BANANA BREAD

INGREDIENTS

1. 1/2 cup butter softened
2. 1/2 cup brown sugar
3. 1/4 cup white sugar
4. 1 large egg
5. 2 teaspoons vanilla extract
6. 3 medium bananas mashed - about 1 cup
7. 1/4 cup sour cream
8. 1 cup all-purpose flour
9. 1/2 cup cocoa powder
10. 1 teaspoon baking soda
11. 1/2 teaspoon salt
12. 1 cup milk chocolate chips

DOUBLE CHOCOLATE BANANA BREAD

INSTRUCTIONS

1. Preheat oven to 350 degrees. Spray a 9x5x3 loaf pan with non-stick spray.
2. Add the butter and sugars to a mixing bowl and mix until well combined.
3. Beat in the egg, vanilla, banana, and sour cream.
4. Stir in the flour, cocoa powder, baking soda, and salt.
5. Pour mixture into prepared loaf pan.
6. Sprinkle the top with chocolate chips and gently press them into the batter.
7. Bake for 70 minutes or until a tester comes out clean. If you under bake this, the center will sink upon cooling.
8. Let bread cool completely before cutting and serving.
9. PLEASE NOTE: I baked this bread in a ceramic loaf pan. If you're using a glass or metal pan, your baking times may vary. Keep an eye on the bread and check with a tester before removing from the oven.

Our Mexican Rice recipe is from a friend's Mexican grandmother. Once you've learned how to make Mexican rice, you'll make it all the time! It's that easy.

Mexican Rice

Ingredients

1. 3 tablespoons oil
2. 2½ cups uncooked long grain white rice (450g)
3. 3 cups low-sodium chicken or vegetable stock, or water + 1 bouillon cube (710 ml)
4. 2 tablespoons tomato paste or 1 cup plain tomato sauce
5. 1 teaspoon onion powder
6. 1 teaspoon garlic powder
7. 1 teaspoon cumin
8. ½ teaspoon chili powder
9. ½ teaspoon black pepper
10. ½ teaspoon salt

Mexican Rice

Instructions

1. First, heat 3 tablespoons of oil in a deep skillet set over medium-high heat. Add the rice and stir constantly until the rice begins to turn golden brown. The toastier your rice, the tastier it will be (information gleaned from my friend, via her grandma of course).
2. Next, add the chicken stock. The mixture will bubble up, and should be followed immediately by the tomato paste or tomato sauce, onion powder, garlic powder, cumin, chili powder, black pepper, and salt.
3. Bring to a boil, stirring the tomato paste to dissolve it if using, and cover with a tight-fitting lid. Immediately turn the heat down to low and set a timer for 20 minutes.
4. During or when the rice is done cooking, you may want to check moisture levels. If you smell a hint of a burnt scent, your heat is too high! In this scenario, if the rice is cooked, remove from the heat. If it’s not cooked, lower the heat, and add water ½ cup at a time to continue the cooking process. If it’s too wet, leave the lid slightly ajar or off the pan entirely.
5. When the rice is done, fluff it with a fork and serve!

Best Ever Frozen Frappuccino Pie

Best Ever Frozen Frappuccino Pie

INGREDIENTS

1. 500g McVities caramel coffee digestives
2. 90g butter, melted

For the filling:

1. 600ml double cream
2. 4 tbsp sugar
3. 6 tbsp coffee powder
4. 1 x 397g tin of carnation caramel

For the meringue:

1. 400g caster sugar, divided
2. 125ml water
3. 1/2 tsp cream of tartar
4. 4 egg whites
5. 1 tsp vanilla extract

Best Ever Frozen Frappuccino Pie

INSTRUCTIONS

1. Make the base: place the biscuits in a food processor and blitz until a fine crumb, then, with the blade running, pour the melted butter onto the biscuit crumbs. When combined, pour the crumb into a 20cm springform tin and using your hands, or a glass, push the crumb into the base and sides of the tin. Place into the fridge for at least 30 minutes.
2. Make the filling: Place the cream into a large bowl and add the sugar and coffee powder, then whisk until stiff peaks form. Add the caramel and fold in until well combined then spoon into the base, smoothing the top with the back of a spoon or an offset spatula. Place into the freezer for at least 4 hours.
3. You will need to remove the pie from the freezer 20 minutes before serving, which will giv you time to make the meringue.
4. Make the topping: in a small saucepan set over high heat, stir together 300g of the caster sugar, cream of tartar and water. Bring to a boil and without stirring, bring the mixture to 120 C on a sugar thermometer.
5. Meanwhile, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat until medium peaks form then gradually add in remaining 100g caster sugar. Once combined, very carefully pour the hot sugar syrup into the mixture, making sure not to pour the syrup over the whisk. Whisk for 5 to 10 minutes until the bowl of the mixer has cooled to the touch and the meringue is thick and glossy then add the vanilla and whisk for a further minute..
6. Assemble the tart: Remove the pie from it’s tin and spoon the meringue mixture on top of the pie. Use a blowtorch to lightly toast the marshmallow topping before serving. Slice with a hot knife.

EASY FROZEN STRAWBERRY DESSERT

Easy Frozen Strawberry Dessert a perfect spring and summer dessert for all strawberry fans. This refreshing, creamy, frozen dessert made with fresh strawberries and a crunchy graham cracker layer, topped with graham cracker crumbs is very quick and easy to prepare.

Ingredients

1. 8 oz cream cheese, softened
2. ½ cup powdered sugar
3. 1 can 14 oz sweetened condensed milk
4. 1 teaspoon vanilla extract
5. 1 cup heavy whipping cream
6. 1 cup diced strawberries
7. 2½ cups whole strawberries
8. 3 cups graham cracker crumbs (about 22 full sheet graham crackers)
9. ¾ cup unsalted butter, melted
10. 6 tablespoon granulated sugar

EASY FROZEN STRAWBERRY DESSERT

Instructions

1. Spray a 9 x 13 inch pan with non - stick spray. Set aside.
2. In a medium dish combine graham cracker crumbs, sugar and melted butter. Press half of the mixture on the bottom of a 9X13 inch pan, save the rest for later.
3. Place the whole strawberries in a blender and puree for about 1-2 minutes until completely smooth. Set aside.
4. In a medium dish beat heavy whipping cream 1 min at a low speed, then at high speed, until stiff peaks form, for about 4 min. Set aside.
5. In a large dish beat cream cheese and powdered sugar at a low speed, until creamy, then add condensed milk, vanilla and pureed strawberries and beat until combined.
6. Add whipped cream beat until well combined .
7. Fold in diced strawberries. Spread over the graham cracker layer.
8. Sprinkle with the rest of the graham cracker crumbs.
9. Notes
10. Leave in the freezer for at least 5 hours and take it out of freezer about 20 - 30 minutes before serving.

32 Keto Breakfast Options

32 Keto Breakfast Options

1. Egg Fast Snickerdoodle Crepes

Egg Fast Snickerdoodle Crepes

2. Strawberry Vanilla Muffins

Strawberry Vanilla Muffins

3. Coconut Mocha Donuts

Coconut Mocha Donuts

4. Toasted Coconut & Caramel Donuts

Toasted Coconut & Caramel Donuts

5. Cinnamon Crunch Cereal

Cinnamon Crunch Cereal

6. Everything Bagels

Everything Bagels

7. Coffee Cake Muffins

Coffee Cake Muffins

8. Artichoke-Feta Breakfast Casserole

Artichoke-Feta Breakfast Casserole

9. Ham Muffins

Ham Muffins

10. Breakfast Casserole

Breakfast Casserole

11. Starbucks Inspired Egg Bites

Starbucks Inspired Egg Bites

12. White Cheddar Sausage Biscuits

White Cheddar Sausage Biscuits

13. Pumpkin Cheesecake Pancakes

14. Almond Flour Pancakes

15. Bagels

16. Morning Hot Pockets

17. Sausage Biscuits

18. Banana Nut Muffins

19. Pumpkin Pancakes

20. Breakfast Pockets

21. Cream Cheese Pancakes

22. French Toast Sticks

23. McGriddle

24. Crispy Cinnamon Waffles

25. Scrambled Eggs

26. Sausage and Guac Stacks

27. Pancakes

28. Breakfast Sandwich

29. Egg Wraps

30. Avocado Bacon and Eggs

31. Sausage and Egg Breakfast Sandwich

32. Scrambled Egg Muffins