Roasted Sweet Potatoes and Brussels Sprouts

Roasted vegetables (like these Brussels sprouts and sweet potatoes) are superior in almost every way; it’s a fact. But they take up valuable oven space on holidays. Make them ahead of time and reheat!  Save on time and stress.
Do you like Brussels sprouts? I have to admit, they are a recently found love of mine. Probably because my family NEVER ate them growing up. I saw this on my cousin’s Facebook page:
“We’ve never cooked Brussels Sprouts before. Do we need a special pan?”
And then there were tons of comments from my extended family with things like, “worst vegetable on earth,” and “let the kids use it as a sword and then throw it in the trash!” It’s no wonder I never had them growing up. The real question is, Mom, why didn’t you buy me a Brussels sprout sword?? Wth.
My brother Nate was the one who convinced me to try them a few years ago, and he said the only way you should be eating them is roasted. (And that is still the only way I have tried them.) Why mess with a good thing? They are delicious.
My cousin Lani made some when they had us over for dinner several weeks ago, and she sprinkled cumin all over them before roasting. Best idea ever! I love the earthy, nutty dimension it gives the sprouts. I threw some sweet potatoes on the pan as well, and loved the combination.

Ingredients
  • 1 pound Brussels sprouts, trimmed
  • 1 large sweet potato (1 pound)
  • 2 cloves garlic, smashed
  • 1/3 cup olive oil
  • 1 teaspoon cumin
  • 1/4 or 1/2 teaspoon garlic salt
  • 1 teaspoon salt
  • pepper to taste
  • 1 tablespoon red wine vinegar
  • fresh thyme, to garnish
Instructions
  1. Preheat your oven to 400 degrees F.
  2. Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
  3. Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
  4. Smash 2 cloves of garlic and add it to the bowl.
  5. Pour 1/3 cup olive oil over the vegetables.
  6. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
You can find complete recipes of this Roasted Sweet Potatoes and Brussels Sprouts in thefoodcharlatan.com

HONEY LEMON CHICKEN WITH ANGEL HAIR PASTA

Lemon and honey are so good together.
The dish is bright, tangy-and-sweet, and feels perfect for warmer weather.
It’s a fast, easy recipe that the whole family will love and it’s ready in less than 20 minutes.
I used angel hair pasta because it cooks so quickly and the chicken is cut into bite-sized pieces so it also cooks fast.
After cooking the pasta, it’s transferred into the skillet the chicken cooks in, and everything is tossed together in the honey lemon sauce the chicken simmers in.
The sauce helps keep the chicken perfectly moist and tender. It’s tart yet sweet enough and coats the pasta perfectly.
I love the pronounced lemon flavor that’s achieved from both lemon juice and lemon pepper seasoning.
If you’re a lemon lover or a fan of easy dinners that taste like a million bucks but that are really so simple, you’ll love this healthy recipe for those busy nights.

INGREDIENTS:
Pasta
  • 8 ounces angel hair pasta, cooked according to package directions (half of a 1-pound box)
Chicken
  • 1/2 cup honey
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon pepper seasoning blend for sauce + more for sprinkling over chicken
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • leaves from 2 or 3 sprigs of thyme, optional and to taste
  • 4 boneless skinless chicken breasts, diced into bite-sized pieces (about 1 1/2 pounds)
DIRECTIONS:
  1. Pasta - Cook according to directions on box, drain, and set aside.
  2. Chicken - To a medium bowl or large measuring cup, add the honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, 1 tablespoon lemon pepper seasoning, salt, pepper, optional thyme, and stir to combine; set sauce aside.
  3. To a large skillet, add 1 tablespoon olive oil, add chicken, generously sprinkle with lemon pepper seasoning, and cook chicken over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
You can find complete recipes of this HONEY LEMON CHICKEN WITH ANGEL HAIR PASTA in averiecooks.com

HOW TO MAKE HAWAIIAN MEATBALLS AND RICE

Tender meatballs simmered in barbecue sauce and crushed pineapple and served with rice for a taste of Hawaii

HOW TO MAKE HAWAIIAN MEATBALLS AND RICE


INGREDIENTS

Food recipes from https://www.readyseteat.com

How To Make Buffalo. Chicken. Dip. Rocks my world.

Not to be a total buzzkill, but this is by no means a “healthy recipe.”  However, it is much healthier than the version we used to make, and I promise everyone who tries it will love it.  I stand behind my buffalo chicken dip 🙂

How To Make Buffalo. Chicken. Dip. Rocks my world.


Ingredient

  • 1.25 pounds shredded chicken breast
  • 8 ounces Hidden Valley Fat Free Ranch Dressing
  • 8 ounces Philadelphia 1/3 less Fat Cream Cheese
  • 4-5 ounces Franks Red Hot, depending on your heat preference.
  • Shredded cheese of your choice
  • Tortilla or corn chips for dippin

Direction

First up, I like to boil the chicken.  This is the ONLY recipe you will ever see me use boiled chicken for, as I find it extremely unflavorful.  However, it does make the chicken very moist and easy to shred.  I typically cut the chicken breasts in half before dropping them into a pot of boiling water.  Depending on the size of the chicken breasts, this can take 12-14 minutes or so–just cook the chicken until it’s no longer pink in the middle.
Once the chicken is done, transfer it to a plate to cool.  Meanwhile, combined the ranch dressing, cream cheese, and Franks in a bowl.
Melt the sauce in the microwave on a VERY low heat, stirring frequently.
Next up, it’s time to SHRED.  The chicken that is.  I find it easiest to shred the chicken by using two forks.  One to hold the chicken in place, and the other to shred the chicken a part
I usually do a rough shred with the forks, then use my hands to break it up into smaller bits and also find any fat that may have slipped in.  Chicken fat.  *CRINGE*
Once shredded, toss the chicken into a baking dish (or crockpot)
and pour the melted sauce over top.  Stir to combine
then top with shredded cheese
At this point you have two options–bake in the oven at 350 degrees for about 20 minutes OR you can also just put the lid on the crock pot and set it to medium heat.  If I’m using a crockpot, I often use a little less chicken so the dip doesn’t dry out too much throughout the day.
I kid you not, this is better than any buffalo chicken dip I have ever tried.  A lot of people used canned chicken in their buffalo chicken dip, and honestly, that is the worst idea ever.  Using chicken breast is KEY.  In a pinch, I’ve also used a rotisserie chicken, which was equally tasty.
Also important to point out that sometimes fat-free ranch can have kind of a funky taste.  I’ve tried other brands in this BCD, but have found Hidden Valley to be the best option.
The dip disappeared before I got a photo, but I think you get the picture.  It is friggin delicious.
It also freezes and reheats well, tastes delicious cold, on a sandwich, and when eaten with your bare hands 😀
ENJOY!!!
Food recipes from http://www.ferventfoodie.com

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family!  This will become a new favorite!
Can I get a hallelujah for air conditioning? Our air conditioning went out in the place where we are living now and of course it is the week before the big move. As if packing and getting ready to move isn’t torture enough, I have had to do it in 85 degrees. Gah! It took 3 days for them to get it replaced and working properly. And today is the first day that it is working. You better believe I have that baby cranked down to 68. 😉
Since life is crazy busy I still realize that my kids need to eat. You can only order Little Caesars so much and eat out before you are sick of it. My kids LOVE when I take the time to cook a good meal.
Skillet meals are our favorite lately. They are ready in just 30 minutes and they taste like they are from a restaurant.
And you guys.
This Creamy Parmesan Garlic Sauce is ON POINT! It will be one of the best sauces that you will ever make!
My son said this is one of the best things he has ever eaten! I think my son is my biggest fan of my cooking. My other one is unpredictable and pretty picky but he LOVED this meal as well. Of course, he had to scrape the mushrooms and spinach off but said it was amazing.


Ingredients
  • 4 boneless, skinless chicken breasts, thinly sliced
  • 2 Tablespoons Olive oil
  • Salt Pepper
  • 8 ounces sliced mushrooms
Creamy Parmesan Garlic Sauce:
  • ¼ cup butter
  • 2 garlic cloves, minced
  • 1 tablespoon flour
  • ½ cup chicken broth
  • 1 cup heavy cream or half and half
  • ½ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 cup spinach, chopped
Instructions
  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
  2. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.
You can find complete recipes of this Creamy Parmesan Garlic Mushroom Chicken in therecipecritic.com

Canestrelli Delicious Italian Cookies

Cänestrelli ä wonderfully delicious Itäliän Cookie, än älmost shortbreäd type cookie but with ä crunch, fäst änd eäsy. The perfect äfternoon teä cookie.


Ingredients
  • 1 cup flour 150 gräms
  • 1/2 cup + 1 1/2 täblespoons powdered sugär 75 gräms
  • pinch sält
  • 3/4 cup + 2 täblespoons corn stärch 100 gräms
  • 2/3 cup cold butter cut into pieces 150 gräms
  • 1/2 teäspoon vänillä 2.10 gräms
  • 3 härd boiled egg yolks (just the yolks)
  • zest 1/2 lemon
Instructions
  1. Pläce eggs in ä pot änd cover with cold wäter, heät until boiling, then remove from heät änd let sit 8-10 minutes. Pläce under cold wäter. Remove shell when cooled änd mäsh well with ä fork.
  2. In ä food processor whisk together flour, sugär, sält, corn stärch änd zest, then ädd cold butter änd vänillä, pulse ä few times to mix, ädd egg yolks änd pulse until älmost combined, move to ä lightly floured flät surfäce änd kneäd gently until combined. Wräp in plästic wräp or pärchment päper änd refrigeräte for ät leäst än hour or two or even overnight.
  3. Pre-heat oven to 335° (170° celsius).   Line 2 cookie sheets with parchment paper.
  4. Remove dough from fridge, on a lightly floured flat surface, start with rolling out half the dough to 1 centimeter thickness and cut with a small to medium size flower cookie cutter, using a straw or any small round hole cutter**, cut a hole in the middle of the flower. Place cut out flowers on prepared cookie sheets and bake for approximately 12 -14 minutes, cookies should not brown. Let cookies rest 5 minutes then move to wire racks to cool,  then dust with powdered sugar. Enjoy!
See full recipes here

HOW TO MAKE ROASTED RED PEPPER, MOZZARELLA AND BASIL STUFFED CHICKEN

What you see below is my basic recipe.  Change it up if you are feeling saucy by adding (or substituting) some sauteed spinach, fresh tomatoes, artichokes, mushrooms, olives, etc.

HOW TO MAKE ROASTED RED PEPPER, MOZZARELLA AND BASIL STUFFED CHICKEN


Serves: 4
Prep Time: 15 minutes
Cook Time:  35 minutes
Total Time:  50 minutes
Ingredients:
4 boneless skinless chicken breasts
8 ounces fresh mozzarella, sliced into 8 slices
1 12 oz jar of roasted red peppers sliced into 1 inch pieces (about two whole red peppers if you roast your own)
1 bunch of basil, whole leaves
1/4 cup fresh grated parmesan
1 tablespoon Italian seasoning
Salt and pepper for seasoning
Directions:
Preheat oven to 400 degrees.  Grease a 9x12 casserole dish.  Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side.  Lay chicken breast in casserole dish opened up.  Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper.  Stack the roasted red pepper, basil, and 1 slice of the mozzarella on the bottom side of the chicken.  Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary.  Sprinkle with the remaining Italian seasoning.  Bake chicken for 30-40 minutes (until chicken is no longer pink).  Pull chicken out of oven and turn the oven to a high broil.  Top chicken with remaining mozzarella slices and sprinkle with Parmesan cheese.  Broil until cheese is browned and bubbly, about 5 minutes.