Crock Pot Chinese Chicken Recipes. Chinese Crock Pot Chicken pepper, soy sauce, onion, garlic cloves, chicken, salt, orange marmalade and 1 MORE B 605 mins, 8 ingredients ground ginger, pepper, snow peas, soy sauce, green onions, carrots and 9 MORE B 215 mins, 15 ingredients juice, green bell pepper, cooked white rice, orange juice and 10 MORE B 14 ingredients bamboo shoots, pepper, soy sauce, chicken broth, fresh mushrooms, gingerroot and 8 MORE B 300 mins, 14 ingredients butter, celery, noodles, soy sauce, green onions, sesame oil and 6 MORE B 90 mins, 12 ingredients white wine, boneless, skinless chicken breasts, cooked rice and 4 MORE B 370 mins, 7 ingredients Crock Pot Chinese Pork Stew white wine, ground ginger, chili pepper, fish sauce, soy sauce, onion and 12 MORE B 220 mins, 18 ingredients Lu Rou/Lu Ji/Lu Dan (Chinese Soy-Stewed Pork, Chicken, or Eggs) star anise, soy sauce, green onions, ginger, sesame oil, brown sugar, eggs and 4 MORE B 135 mins, 11 ingredients B 190 mins, 8 ingredients B 395 mins, 20 ingredients B 10 ingredients.
Hasselback Potatoes. These Hasselback potatoes looks beautiful, don't' they?
Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Arrange the potatoes in a baking tray and insert the garlic in between the slits. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
Creamy chicken enchiladas. Thanks for stopping by!
To get the newest recipes subscribe or join us on facebook and pinterest. Enchiladas are on the menu ATLEAST once a month at our house. We love them! Green chile enchiladas are one of our favorites. I took one of my old recipes and turned it “creamy” to create the perfect enchiladas. Ingredients 8-10 large flour tortillas 2-3 cups shredded cooked chicken (about 4 chicken breasts) 1 clove minced garlic 1/4 tsp chili powder (omit if you don't like things too spicy) 1/4 tsp cumin 1/2 tsp kosher salt 1/4 tsp black pepper 1/2 cup diced green chili (4.5 oz can) 4-8 oz cream cheese softened 1 juiced lime 1 14 oz can green chile enchilada sauce (I used Macayo's) 1/2-1 cup shredded pepperjack cheese cilantro (optional) Instructions Combine shredded chicken, cream cheese, garlic, chili powder, cumin, kosher salt, black pepper, lime and green chili in a medium sized bowl.
You can top them with cilantro when they come out of the oven. Enjoy! Thanks for reading come back soon! Most favorited all-time.
Recipe Search. Main Disher. Greek Fish Soup Recipe - Food on the Table. Broccoli and Mushroom Risotto. I have to admit, I am pretty excited about our post today.
In the 1 year + that we have been blogging many ideas have popped into my head. Some good, some bad. Some work, most don’t. There have been many, many fails. But occasionally I do get an idea that actually works. Growing up, broccoli rice casserole was a staple at family gatherings. This risotto tastes just like the casserole I grew up eating, only better. Here is what you'll need Prepare the veggies Saute the veggies with a little olive oil Chop up the shallot and garlic Add the shallots and garlic to the saucepan and heat until fragrant. Keep adding chicken broth 1/2 a cup at a time until the risotto is cooked.
In another saucepan melt the butter Add the flour and whisk until smooth Add the milk and whisk some more Add the cheese Whisk until smooth Add the veggies and the cheese sauce to the risotto and stir well It is like the fancy version of Velveeta shells n' cheese! Source: A Live Love Pasta Original.
Easy No Bake Peanut Butter Bars Recipe. Inside BruCrew Life: Nutella Marshmallow Bars. Chocolate Chip Banana Whoopie Pies with Fudgy Frosting. I am obsessed with Pinterst.
Its horrible. Between Facebook, Pinterest, and blogging my butt has been glued to my desk chair for way longer than Michelle Obama’s new Healthy Living Campaign would approve of. But I eat my vegetables….? I love daydreaming about my next recipe by scrolling through the hundreds and hundreds of delicious looking goodies people have pinned. You can gain at least 5 lbs just by looking at some of the yummy desserts people have created. First I found the most dangerously delicious looking Reese’s Peanut Butter Banana Bread from the blog Cookies & Cups. So that’s how I got my first ingredient… bananas. But how to use bananas? Whoopie pies. And now the last addition.. the Fudgy Frosting. So in the end, my hours of of obsessively drooling over Pinterst resulted in one of my new favorite Whoopie recipes to date. Bake with caution.
Enjoy! [typography font="Cantarell" size="20" size_format="px"]Chocolate Chip Banana Whoopie Pies with Fudgy Frosting[/typography] Cinnamon Sugar-Stuffed Scones. Happy Earth Day everyone!!
Flip on some Animal Planet! Recycle your Sunday papers! And…don’t flush your toilet every time you go…unless.. you know, you uh…then please do… Today is all about celebrating our beautiful planet and remembering to love her back as much as she loves us! I was googling around the other day and found this awesome little awareness project. And more importantly, try making a difference every day :) Just because you buy someone a card on Valentine’s Day doesn’t mean you have to wait to say “I love you” until the next year! Ok so are you ready for this super smooth transition….. We’re going from loving Mother Earth to loving our Momma’s that put us on this planet. You know, the one’s that first taught (or scolded…) us to turn all the lights off because you go play outside, and that overflowing the bathtub is a horrible waste of water (I don’t know why, but for some reason as a kid I thought the absolute coolest thing ever would be to flood the bathroom.
Yields 12 scones. Baked Buttermilk Doughnuts with Lemon Glaze. The last time I checked it was March…where is time going?
Things have been busy…and I have been missing my weekend morning routine of healthifying carbalicious breakfasts and downing borderline unsafe amounts of coffee (kinda kidding). Things have been popping up right and left that are making life hectic and I promise that when the time is right, I’ll tell you all about it. (No, I’m not pregnant Not only life is getting in my way, but injuries, too. Before yesterday, my last workout was Tuesday thanks to my office chair injury.
I think the doughnuts cured my injury. Doughnuts cure other things, like Mr. He took one bite of these doughnuts and said, “Wow, these are sweet!” And of course I responded with, “For a mere 108 calories and 21 grams of carbohydrate…you’re welcome!” And then he ate another. Baked Buttermilk Doughnuts with Lemon Glaze adapted from The Imitation Chef and originally, Health.com Directions: Preheat oven to 425 F.
Spoon or pipe the batter into the pan until 1/2 full. Xo,