1/2 c Butter-flavored Crisco
1/2 c butter
1 c brown sugar
1 c white sugar
2 eggs
1 1/2 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 1/2 c flour
6 tbs unsweetened cocoa powder
1 10 oz. bag Cadbury mini-eggs
Preheat oven to 350. Smash up the Cadbury eggs in a ziploc bag. (Let your kid do it!) Cream the butter, Crisco and sugars together. Add in eggs one at a time and the vanilla. In a separate bowl whisk the dry ingredients together. Add to the butter mixture and combine, then mix in the candies. (If you want these to look pretty, hold out a few eggs from being smashed and then press them into the top at the end.) Drop onto a cookie sheet and cook for 8-10 minutes (9 worked great).
From Our Best Bites
Monday, May 7, 2018
Instant Pot Chicken Breasts
6 chicken breasts, fresh or frozen
3/4 c water
3 garlic cloves, minced
1 Tbs chili powder
1 tsp cumin
1 tsp oregano
1 tsp salt
1/2 tsp pepper
Add all ingredients to your pressure cooker, lock the lid and set the valve to closed. Set the timer for 10 minutes. When finished cooking, let the pressure naturally release for 10 minutes. Release the rest of the pressure using "quick release." Use two forks to shred the chicken, use in anything you want!
From Jennifer Banz
3/4 c water
3 garlic cloves, minced
1 Tbs chili powder
1 tsp cumin
1 tsp oregano
1 tsp salt
1/2 tsp pepper
Add all ingredients to your pressure cooker, lock the lid and set the valve to closed. Set the timer for 10 minutes. When finished cooking, let the pressure naturally release for 10 minutes. Release the rest of the pressure using "quick release." Use two forks to shred the chicken, use in anything you want!
From Jennifer Banz
marvel
Chicken Tikka Pizzas
14.5 oz. can crushed tomatoes
2 tsp olive oil
2 tsp olive oil
1/4 tsp salt
1/4 tsp cayenne powder
1/4 tsp cayenne powder
1/2 tsp cumin
1 tsp curry powder
1 tsp grated ginger
3 garlic cloves, minced
2 tbs cream (or milk, but cream is better)
2-3 c cooked, diced chicken
pita or naan bread
thinly sliced red onion
1-2 c shredded mozzarella cheese
Chopped fresh cilantro
Move the oven rack to it's 4-6 inches from the broiler, preheat broiler.
Blend the tomatoes until fairly smooth. Heat the olive oil in a 2-quart saucepan over medium heat. Add the ginger, red pepper, curry powder, and cumin. Stir constantly for about 30 seconds, until fragrant. Add the tomatoes and salt and simmer for 3-4 minutes. Stir in the cream and add additional salt and pepper to taste. Stir in the chicken and heat through.
Top each naan bread with 1/2 c or so of the sauce/chicken mixture, thin slices of onion, and a sprinkle of mozzarella cheese (extra sauce can make it soggy, so be careful!).
Broil until the cheese is melted and starting to brown lightly in spots, 2-3 minutes. They'll cook fast, so watch them!
Sprinkle with cilantro and serve immediately!
From Mel's Kitchen Cafe
1 tsp grated ginger
3 garlic cloves, minced
2 tbs cream (or milk, but cream is better)
2-3 c cooked, diced chicken
pita or naan bread
thinly sliced red onion
1-2 c shredded mozzarella cheese
Chopped fresh cilantro
Move the oven rack to it's 4-6 inches from the broiler, preheat broiler.
Blend the tomatoes until fairly smooth. Heat the olive oil in a 2-quart saucepan over medium heat. Add the ginger, red pepper, curry powder, and cumin. Stir constantly for about 30 seconds, until fragrant. Add the tomatoes and salt and simmer for 3-4 minutes. Stir in the cream and add additional salt and pepper to taste. Stir in the chicken and heat through.
Top each naan bread with 1/2 c or so of the sauce/chicken mixture, thin slices of onion, and a sprinkle of mozzarella cheese (extra sauce can make it soggy, so be careful!).
Broil until the cheese is melted and starting to brown lightly in spots, 2-3 minutes. They'll cook fast, so watch them!
Sprinkle with cilantro and serve immediately!
From Mel's Kitchen Cafe
Monday, April 30, 2018
Bacon Ranch Chicken Sliders
1 package (12 rolls) Hawaiian Sweet Rolls
1/2 c mayonnaise
1 tsp powdered Ranch mix
1 c shredded cheese
1 c cooked, shredded chicken
6-8 slices bacon, cooked and crumbled
Preheat oven to 350, line a baking sheet with foil. Without separating the rolls, cut the entire loaf in half like a giant sandwich. Combine the mayo and ranch mix, spread on both sides of the rolls. Sprinkle half the cheese on the bottom half of the rolls, top with chicken, then bacon, and then remaining cheese. Place top half of rolls on, like a sandwich. Cover rolls with foil and bake for 20-30 minutes, until cheese is melted throughout. Remove from oven and let cool a few minutes before slicing into individual rolls.
From Our Best Bites
1/2 c mayonnaise
1 tsp powdered Ranch mix
1 c shredded cheese
1 c cooked, shredded chicken
6-8 slices bacon, cooked and crumbled
Preheat oven to 350, line a baking sheet with foil. Without separating the rolls, cut the entire loaf in half like a giant sandwich. Combine the mayo and ranch mix, spread on both sides of the rolls. Sprinkle half the cheese on the bottom half of the rolls, top with chicken, then bacon, and then remaining cheese. Place top half of rolls on, like a sandwich. Cover rolls with foil and bake for 20-30 minutes, until cheese is melted throughout. Remove from oven and let cool a few minutes before slicing into individual rolls.
From Our Best Bites
Homemade Pizza Sauce
14.5 oz. diced tomatoes, undrained
6 oz. tomato paste
1 tsp sugar
1/2 tsp oregano
1/4 tsp garlic salt
1/2 tsp basil
pinch of crushed red pepper flakes
Blend all ingredients until they reach desired consistency. (I like it smooth, but plenty of people prefer chunky!)
From Mel's Kitchen Cafe
6 oz. tomato paste
1 tsp sugar
1/2 tsp oregano
1/4 tsp garlic salt
1/2 tsp basil
pinch of crushed red pepper flakes
Blend all ingredients until they reach desired consistency. (I like it smooth, but plenty of people prefer chunky!)
From Mel's Kitchen Cafe
Friday, March 2, 2018
Indian Butter Chicken & Potato Curry
1 Tbs olive oil (or ghee)
1/2 c diced onion
3-4 cloves garlic, minced
1/2 Tbs grated ginger
2 lbs chicken breasts
2 c peeled, chopped potatoes
2 tsp ground coriander
2 tsp garam masala
2 tsp turmeric
1 tsp Kosher salt
1/2 tsp paprika
2 15 oz. cans tomato sauce
1 can reduced fat coconut milk
1-2 Tbs butter (optional)
Hot, cooked rice
Chopped cilantro for garnish
Add oil to the instant pot and saute onions, stirring often until translucent, 2-3 minutes. Add the garlic and ginger and cook for 10-20 seconds. Add the chicken and cook, stirring often, 1-2 minutes. Add the potatoes, spices, tomato sauce, and coconut milk. Stir well.
Secure the lid and make sure valve is closed. Cook for 6 minutes, then quick release the valve (or let it sit for 10 minutes to naturally release a bit). Remove lid. Add butter and give it a good stir. Can whisk in a mixture of 1 Tbs cornstarch w/ 2-3 Tbs cold water to further thicken curry.
Serve over rice with cilantro.
From Mel's Kitchen Cafe
1/2 c diced onion
3-4 cloves garlic, minced
1/2 Tbs grated ginger
2 lbs chicken breasts
2 c peeled, chopped potatoes
2 tsp ground coriander
2 tsp garam masala
2 tsp turmeric
1 tsp Kosher salt
1/2 tsp paprika
2 15 oz. cans tomato sauce
1 can reduced fat coconut milk
1-2 Tbs butter (optional)
Hot, cooked rice
Chopped cilantro for garnish
Add oil to the instant pot and saute onions, stirring often until translucent, 2-3 minutes. Add the garlic and ginger and cook for 10-20 seconds. Add the chicken and cook, stirring often, 1-2 minutes. Add the potatoes, spices, tomato sauce, and coconut milk. Stir well.
Secure the lid and make sure valve is closed. Cook for 6 minutes, then quick release the valve (or let it sit for 10 minutes to naturally release a bit). Remove lid. Add butter and give it a good stir. Can whisk in a mixture of 1 Tbs cornstarch w/ 2-3 Tbs cold water to further thicken curry.
Serve over rice with cilantro.
From Mel's Kitchen Cafe
Thai Mango Chicken
Mango Sauce:
3 mangoes (or more) cubed, divided (save one for garnish)
1 tsp chili powder
1 Tbs rice vinegar (or apple cider vinegar)
1 1/2 Tbs soy sauce
2 Tbs Worcestershire sauce
zest of 1 lime
juice from 1/2 lime
1 Tbs brown sugar
grated ginger (thumb size)
3 cloves garlic
1/4 tsp turmeric
3-4 Tbs coconut milk (optional-- I just threw in a little bit of coconut oil)
Chicken:
4 chicken breasts
1 red pepper, finely diced
chopped cilantro
Blend all mango sauce ingredients until almost smooth. Slice chicken lengthwise into 3-4 slices, place in crock pot/instant pot. Pour mango sauce over and cook; two hours on high for slow cooker, 10 minutes for pressure cooker.
Serve over rice with pepper, mango and cilantro garnishes.
From Flavour and Savour
3 mangoes (or more) cubed, divided (save one for garnish)
1 tsp chili powder
1 Tbs rice vinegar (or apple cider vinegar)
1 1/2 Tbs soy sauce
2 Tbs Worcestershire sauce
zest of 1 lime
juice from 1/2 lime
1 Tbs brown sugar
grated ginger (thumb size)
3 cloves garlic
1/4 tsp turmeric
3-4 Tbs coconut milk (optional-- I just threw in a little bit of coconut oil)
Chicken:
4 chicken breasts
1 red pepper, finely diced
chopped cilantro
Blend all mango sauce ingredients until almost smooth. Slice chicken lengthwise into 3-4 slices, place in crock pot/instant pot. Pour mango sauce over and cook; two hours on high for slow cooker, 10 minutes for pressure cooker.
Serve over rice with pepper, mango and cilantro garnishes.
From Flavour and Savour
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