Chicken Pepper Bacon Melts Recipe


Prep Time: 30 mins
Cook Time: 30 mins
Yield: 4-6 servings


Ingredients:

•     ½ pound bacon slices (8 strips)
•     1 large red bell pepper, about 8 ounces cut into thick strips
•     8 ounces (in weight) sweet onion such as Vidalia, cut into thick strips (one medium to large onion)
•     1 cup all-purpose flour
•     1 teaspoon kosher salt
•     ¼ teaspoon freshly ground black pepper
•     2 whole eggs
•     2 tablespoons whole milk
•     1 ½ cups bread crumbs
•     1 pound boneless skinless chicken breast cut into four portions and pounded to ¼ inch thick
•     Oil for frying
•     ¾ cup condensed cream of chicken soup, see our homemade recipe here
•     ¼ cup whole milk or light cream
•     4 thick slices Fontina cheese, total 8 ounces

Instructions:

1.     In a large sauté pan, cook bacon to just under crisp (still slightly chewy). Drain on paper towels and reserve bacon fat.
2.     Leave two tablespoons of bacon fat in the pan and reserve the remaining fat for later in this recipe.
3.     Heat the pan to medium heat and add peppers and onions and cook over medium for ten minutes. Pour into a bowl and set aside.
4.     Preheat oven to 350 degrees F.
5.     Add salt and pepper to flour and place in a pie plate.
6.     Place the two eggs and two tablespoons of milk in a large bowl and whip.
7.     Place bread crumbs in a second pie plate.
8.     After chicken has been pounded, dip in flour, shake off excess, dip in egg then in bread crumbs and hold on a plate or platter.
9.     In the same pan you used to cook the peppers and onions, add remaining bacon fat and top it off with vegetable oil to about one half inch deep. Heat to 350 degrees using a candy thermometer to test.
10.     Line a sheet pan with foil.
11.     Fry two pieces of chicken at a time browning on each side and removing to waiting sheet tray. It is not necessary to cook completely through as it will finish in the oven so cook just to a nice golden brown on both sides.
12.     Mix the condensed cream of chicken soup with the quarter cup of milk or cream and microwave until hot. Divide this over the tops of each fried chicken portion.
13.     Next, divide the cooked onion and peppers evenly over the tops of the portions.
14.     Top each with two slices of bacon and then divide the cheese between each portion.
15.     Bake uncovered for 10-15 minutes or until the cheese has fully melted and starting to brown.
16.     Remove from oven and serve with your favorite side.

Try this vibrant pink beet banana smoothie to fall in love with raw beets. This 5-min breakfast smoothie is prepared using raw beet, ripe banana, chia seeds and skim milk. You can substitute dairy with your choice of milk for vegan options. All these ingredients are healthy and will help you to boost your energy in the morning.

How this Beet Banana Smoothie is Healthy?

Its ingredients itself tell us the benefits of this beet banana smoothie…

•     beet is rich in folate and manganese with some dietary fibers and proteins
•     banana is rich in dietary fiber, vitamin C, potassium and manganese, and a very good source of Vitamin B6
•     chia seeds are a good source of healthy fats and protein and rich in dietary fibers and magnesium

Beet Banana Breakfast Smoothie Recipe


Prep Time : 5 minutes   
Total Time : 5 minutes   
Servings : 1
Calories : 359 kcal

Ingredients:

•     1 ripe banana
•     1/2 pieces medium beetroot peeled and cut into 1-2"
•     1 1/2 tbsp chia seed
•     1/2 tsp vanilla
•     1 cup skim milk (or almond milk if vegan)
•     1 tbsp honey optional

Instructions: Combine all ingredients in a blender and pulse until smooth. Adjust sweetener according to your taste.




 See Full Recipe please visit : Beet Banana Breakfast Smoothie

 

Ingredients

•     1 cup fresh strawberries
•     1 banana, sliced
•     1 cup fresh peaches
•     1 cup apples
•     1 1/2 cups vanilla ice cream
•     1 1/2 cups ice cubes
•     1/2 cup milk 

 

Directions

In a blender combine strawberries, banana, peaches, apples, and ice cream. Blend until smooth. Add ice, pour in milk and blend again until smooth. Serve immediately.

Beet Banana Breakfast Smoothie

 

 

Honey & Soy Baked Chicken Recipe

Chicken Pepper Bacon Melts

Italian Stuffed Shells

Simply spread the cake batter in an 8×8 baking dish, cover it with foil and place that baking dish in a 13×9 baking dish.  Then pour about 3 cups of water into the 13×9 pan and bake as directed.

The extra moisture from the water bath will give the cake its signature texture.

My family loved this Mexican Corn Cake.  They devoured the entire pan of it in one sitting.  This is definitely one recipe that I will be making again!

There is a popular Mexican restaurant chain that makes an incredible side dish called Mexican Corn Cake.  The first time I ordered it, I didn’t know what to expect.  But after the first bite, I was in love.


Mexican Corn Cake Recipe

Prep Time : 10 mins
Cook Time : 1 hrs
Total Time : 1 hrs 10 mins
Course: Side Dish


Ingredients

•     1/2 cup salted butter softened
•     1/3 cup masa harina
•     1/4 cup water
•     2 cups frozen corn thawed
•     1/4 cup P.A.N. cornmeal
•     1/3 cup sugar
•     2 tablespoons heavy cream
•     1/4 teaspoon salt
•     1/2 teaspoon baking powder

  See Full Recipe please visit : Mexican Corn Cake

These vegan potstickers are better than takeout with a tasty mushroom and veggie filling and homemade wonton wrappers to ensure that they’re vegan! Once you’ve mastered these bad boys, you’ll never order takeout again!

This recipe for vegan potstickers has been one of the most popular recipes on the blog since I first published it two years ago. And for good reason, it’s tasty! Now, it may look complicated to make vegan potstickers, that’s why I’m updating this recipe with a video so you can see how simple it really is!



Vegan Potstickers Recipe

Prep Time : 60 min
Cook Time : 10 min
Total Time : 1 hr, 10


Ingredients:

•     25 vegan wonton wrappers (see note)
•     2 tablespoons oil, divided
•     Half an onion, chopped
•     2 cloves of garlic, minced
•     1 tablespoons minced ginger
•     3/4 cup chopped mushrooms (Asian mix or oyster or shiitake or white button)
•     1 carrot, grated
•     1 cup shredded cabbage
•     1/2 cup chopped green onions
•     Salt and pepper to taste
•     1 teaspoon sesame oil
•     Water for steaming
•     1/4 cup soy sauce
•     2 tablespoons rice vinegar

 

Crispy cauliflower in a sweet chili sauce is the best way to describe this sticky sweet and addictive General Tso’s Cauliflower and I wont be wrong if I say that this is better than take out!Its Vegan and Gluten Free too!

The current new favorite of everyone, the new found super veggie that has replaced Kale from it spotlight – yes, it is Cauliflower. Super veggie or not, this vegetable has been a favorite in our household always. Whether I toss it with the very versatile potatoes and perfumed with spices to make the delicious Aloo Gobhi or just roast with with any favorite combo of herbs or spices or allow it to share its spotlight with other veggies all swimming in a lightly spiced coconut sauce – a vegetable Kurma, we love it in all forms!

But the star dish that was made with cauliflower was Gobi Manchurian – the famously favorite preparation of batter fried cauliflower tossed in a spicy garlicky sauce, a dish that signifies all that Indo-Chinese cuisine stands for!

This General Tso’s Cauliflower was a happy accident. I planned to make Gobi Manchurian but kinda changed it at the last minute to this, as I had some left over sweet chili sauce from the previous day and I didn’t need that much sweetness for the Manchurian. I also did not want to make a very batter-y coating for the fried cauliflower, so I just tossed it with a little corn flour, salt and pepper and deep fried it twice. Deep frying it twice – frying once, draining and then frying it again to make it extra crispy and for it maintain that crispiness even when doused in the sauce.



General Tso's Cauliflower Recipe


Prep time : 10 mins
Cook time : 20 mins
Total time : 30 mins
Serves : 2


Ingredients:

•     ½ head organic cauliflower, rinsed and cut into florets
•     ⅓ cup organic corn flour
•     salt, to taste
•     crushed black pepper, to taste
•     3 cups or enough sunflower / coconut oil for deep frying
•     1 tbsp grapeseed oil
•     4 cloves garlic, minced
•     1 tsp grated ginger
•     1½ tbsp crushed red chillies
•     ¼ cup brown sugar
•     1 tsp shaohsing wine / Chinese cooking wine
•     1 tsp soy sauce
•     1 tsp rice wine vinegar
•     2 tbsp organic ketchup
•     ¼ cup chopped scallion, for garnish

See Full Recipe please visit : General Tso's Cauliflower

Around here chicken makes a regular appearance on the dinner table. To tell you the truth, it gets a little boring after awhile – grilled chicken, baked chicken, sautéed chicken, chicken soup, chicken n’ pasta… But with all that chicken, my family never tires of chicken thighs. We like the dark meat around here y’all. It’s good stuff and pretty inexpensive, too, but use whatever kinda chicken you like.

This recipe is simple to whip up right before cooking or to use ahead of time as a marinade. Although a marinade typically includes an acid, such as a vinegar or citrus juice, you could certainly add either to this recipe. For this recipe you’ll need olive oil, soy sauce, garlic cloves (or garlic powder), ground ginger, honey, salt and pepper. You can easily switch up the ingredients to your liking and taste. A splash of sesame oil would be a nice addition.Basically, mix all ingredients together in a large plastic zip-top storage bag, add the chicken making sure to coat each piece. Place chicken and sauce/marinade in baking dish or leave in large plastic bag to marinate in the refrigerator until ready to cook.

When ready to cook, bake in a 425° oven for 25 minutes with the skin side up. Turn the chicken and cook another 15 minutes. Then turn the chicken again to skin side up and finish cooking for another 10 minutes to crisp up the skin. Cook until internal temperature of chicken reads 165°F.You can skip all the turning and flipping of the chicken if you’d like, but I think it cooks more evenly helping to avoid one side being too dry. These would be mighty tasty grilled as well.


Honey Soy Baked Chicken


Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
A super easy chicken recipe that will become a family favorite.


Ingredients:

•     3 tablespoons olive oil
•     3 tablespoons soy sauce
•     5 tablespoons honey
•     4 cloves of garlic; minced (or substitute 1/2 teaspoon garlic powder)
•     1/2 teaspoon ground ginger
•     1/2 teaspoon fresh ground pepper
•     3 pounds (approximately) chicken thighs (or preferred chicken meat)
•     salt and pepper to taste

Read More : Honey & Soy Baked Chicken Recipe