Food Recipes

Corn Casserole for the Holidays is definitely a family favorite side dish. It is a sweet and savory, corn bread-like dish that is super delicious and very easy to make. INGREDIENTS  1 box Jiffy Corn Muffin Mix  1 can Creamed Corn  2 cans Whole Kernel Corn (drained)  1 cup Sour Cream  1/2 cup Butter (Melted) INSTRUCTIONS In a large bowl, stir together the 3 cans of corn, corn muffin mix, sour cream and melted butter. Pour into a greased pan. Bake for 45 minutes or until golden brown in a 350 degree oven. Remove from oven, sprinkle with grated cheese. Return to oven for 10 minutes. Source : Site

Chicken dinner has never been quicker. INGREDIENTS 1 tablespoon of olive 2 chicken supreme cut in thick strips 2 tablespoons of mustard 1 tablespoon of honey 1/3 cups of orange juice 3 tablespoons of cream 1 tablespoon of chopped parsley INSTRUCTIONS Spice the chicken strips and cook in a pan with olive oil until they brown. Add the mustard, honey, orange juice. Mix and cook at low fire until the bottom of the preparation reduces. Add the cream, spice and sprinkle parsley. Serve with roasted potatoes or white rice. Source : Site

Juicy Oven Baked Chicken Breast Recipe INGREDIENTS 4 (7 to 8 oz) boneless, skinless chicken breasts 2 tsp olive oil 3 tbsp brown sugar 1 tbsp chili powder 1 tsp parsley flakes 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp cumin INSTRUCTIONS Pre heat oven to 425 degrees F. Line a baking sheet with foil and spray with non stick spray. Place the chicken breasts between two sheets of parchment paper and pound to an even thickness. Drizzle both sides of chicken with olive oil. Combine seasonings and sprinkle generously over both sides of the chicken breasts. Bake for 20 minutes. Remove from oven and cover loosely with foil for 5 minutes before slicing. Enjoy! Source : Site

Ingredients For the Salmon: 1 – 1 ½ lbs. salmon fillet cut into 4 pieces Olive oil For the House Seasoning: ¼ c. garlic powder ¼ c. kosher salt ¼ c. dried parsley ¼ c. dried minced onion ¼ c. dried basil Instructions Prepare the House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months. Prepare the Salmon: Rub each piece of salmon with olive oil and sprinkle with house seasoning, to taste (I use about 1 teaspoon of olive oil and ¼ teaspoon of seasoning per piece). Grill the Salmon: Heat coals, gas grill, or grill pan to medium heat. Place salmon on the grill. Cover and grill over medium heat for about 5 minutes per side (maybe a few more minutes, depending on the thickness of your fish). The salmon is done when it flakes easily with a fork. Add caption Source : Site

Ingredients 1 1/2 pounds lean ground beef (or ground turkey) 2/3 cup panko bread crumbs 1/2 cup onion , chopped 1 Tablespoon barbecue sauce 1 Tablespoon mustard 1/2 teaspoon garlic powder 1 1/2 teaspoons chili powder 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 egg , lightly beaten Meatloaf sauce: 1/3 cup light brown sugar 1/2 cup ketchup 2 teaspoon dijon mustard 1/4 teaspoon ground nutmeg Instructions Preheat oven to 350 degrees F. In a large mixing bowl (using your hands or a large spoon), combine ground beef, breadcrumbs, onion, 1 Tbsp barbecue sauce, mustard, chili powder, garlic powder, salt, pepper and egg. Divide the mixture among the 12 cups in a standard muffin tin, pressing them down to fill the cup. Bake for 15 minutes.  In the meantime, in a small bowl mix together all of the ingredients for the sauce.   Remove the meatloaf from oven and use a paper towel to soak up any grease on the meatloaf. Generously sp...

Ingredients 1 2/3 cups (236g) all-purpose flour (scoop and level to measure) 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 8 Tbsp (113g) unsalted butter, melted* 3/4 cup (160g) granulated sugar* 2 large eggs 1 1/3 cups (325g) well mashed overripe bananas (about 3 1/2 medium bananas, be sure to measure) 1/4 cup (63g) sour cream 1/2 tsp vanilla extract Instructions Preheat oven to 350°F (180°C). Grease a 9 by 5-inch or  8 1/2 by 4 1/2-inch loaf pan.  In a mixing bowl whisk together flour, baking powder, soda and salt. Make a well in center of flour mixture, set aside.  In a separate medium mixing bowl whisk together melted butter and granulated sugar.  Whisk in eggs, then whisk in bananas, sour cream and vanilla.  Pour banana mixture into flour mixture and fold with a rubber spatula just until combined (you shouldn't see any more streaks of flour). Pour batter into prepared loaf pan. Bake in preheated oven until toothpick inser...

INGREDIENTS FOR THE BANANA BREAD Cooking spray, for pan 1/2 c. melted butter 3/4 c. sugar 1/2 c. brown sugar 2 large eggs 1/4 c. whole milk 1 tsp. pure vanilla extract 2 c. all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1 tsp. ground cinnamon 1/4 tsp. kosher salt 1/4 tsp. ground nutmeg 3 large ripe bananas, mashed 1/4 c. grated carrots 1/4 c. chopped pecans, plus more for garnish FOR THE FROSTING 8 oz. block cream cheese, softened 1 c. butter, softened 1 tsp. pure vanilla extract 1/4 tsp. kosher salt 1/2 c. powdered sugar DIRECTIONS Make banana bread: Preheat oven to 350º, then grease a 9"-x-5" loaf pan with cooking spray and line with parchment paper. In a large bowl, stir together butter and sugars until combined. Add eggs, milk, and vanilla and mix until combined. Slowly add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and stir until completely incorporated. Gently fold in bananas, carrots, and peca...

Ingredients 1 1/2 cups all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup milk or buttermilk 2 large eggs 1/4 cup melted butter Instructions In a large mixing bowl, sift together flour, sugar baking powder, baking soda, and salt. Whisk in milk, eggs, and melted butter just until combined. Preheat a flat griddle over medium-high heat. Scoop 1/4 cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping. Cook other side until golden brown. Serve hot with syrup Source : Site

Ingredients 1 1/2 cups all-purpose flour 3 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup sugar 1 1/4 cups whole milk 1 egg 3 tablespoons unsalted butter melted 1 tsp vanilla extract optional Instructions Melt the butter in microwave for 30 seconds, set aside. In a medium bowl, mix together flour, sugar, salt, and baking powder. Stir milk and egg together. Create a well in the center of the flour mixture. Pour the butter, vanilla, and milk mixture into the well. Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated. Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook each side for 3-6 minutes, until lightly golden brown. Source : Site

Easy Fluffy Pancakes from Scratch Ingredients 1 1/2 cups (195 grams) all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder, see notes for substituting baking soda 3/4 teaspoon kosher salt or 1/2 teaspoon of fine sea or table salt 1 1/4 cups (295 ml) milk, dairy and non-dairy both will work 1 large egg 4 tablespoons unsalted butter, melted, plus more for skillet 1 teaspoon vanilla extract Instruction Make Batter Whisk flour, sugar, baking powder and the salt in a medium bowl. Warm milk in the microwave or on top of stove until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds). Whisk milk, egg, melted butter, and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps). Cook Pancake Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water...

Ingredients For the pancakes: 2 1/4 cups all-purpose flour 2 tablespoons sugar 1 packet Fleischmann's RapidRise Yeast 1 teaspoon salt 1/2 teaspoon baking soda 2 - 2 1/3 cups buttermilk 2 tablespoons corn oil 1 egg, beaten 1 teaspoon vanilla extract (optional) For the Maple Butter Sauce: 2 tablespoons butter 1 (14 oz) can sweetened condensed milk 1/2 teaspoon maple extract Instructions Combine flour, sugar, packet of dry yeast, salt and baking soda in a large mixing bowl. Combine buttermilk and oil in a separate, microwave-safe bowl. Microwave on high in 15 second increments until thoroughly warm to the touch (120F to 130F degrees) - not boiling. Add the heated milk to the flour mixture, along with the beaten egg and vanilla extract. Pancake batter is supposed to have lumps. If batter is too thick, add in a bit more heated buttermilk. It should be the consistency of cake batter not thick brownie batter. Cover the bowl with plastic wrap put it...

Ingredients 1 Tablespoon unsalted butter 3/4 cup chopped yellow onion (1/2 of a medium onion) 1 cup sliced carrots (1 and 1/2 large carrots) 1 cup sliced celery (2–3 stalks) 2 garlic cloves, minced 1/4 cup all-purpose flour 1/2 teaspoon oregano 1/2 teaspoon fresh ground black pepper 1 teaspoon fresh thyme 1/2 teaspoon salt 8 cups chicken broth 1 medium potato, peeled and diced (around 1 and 1/2 cups) 2 cups shredded roasted chicken 1 cup fat free half-and-half or whole milk 4 cups uncooked wide egg noodles Instructions Over medium heat, melt the butter in a large pot or dutch oven (4 quart or larger). Add the onion, carrots, celery, and garlic. Sauté for around 7 minutes or until the vegetables are soft. Add flour, oregano, pepper, thyme, and salt. Stir and cook for 3 minutes. Next, add the broth and potato. Give everything a quick stir, then increase the heat to medium-high. Bring the soup to a boil, without stirring, and boil for 3 minutes. Reduce the hea...

Ingredients 1 tablespoon olive oil 1 medium onion chopped 4 medium carrots peeled and cut into 1/4-inch pieces 4 ribs celery chopped 3 cloves garlic minced 1 teaspoon dried oregano ½ teaspoon dried thyme 1 bay leaf ¾ teaspoon salt or to taste ¼ teaspoon black pepper 4 cups low sodium chicken broth 4 cups water 1 pound boneless, skinless chicken breasts 6 ounces egg noodles chopped fresh parsley optional, for serving Instructions Press the sauté button on the Instant Pot and add the olive oil to the pot. Once the pot is hot, add the onion, carrots and celery and cook, stirring occasionally, until veggies start to soften, about 3 minutes. Stir in the garlic. Press "Cancel" to turn off the Instant Pot. Add the dried oregano, thyme, bay leaf, salt, pepper, broth and water to the pot. Stir. Nestle the chicken into the broth. Close the Instant Pot lid and turn the valve to the sealing position. Pressure cook on high pressure for 7 minutes. The Instan...

INGREDIENTS 1 - 1 1/2 lbs. boneless, skinless chicken breasts, trimmed of excess fat 1 med to large yellow onion, diced 3 large carrots, peeled and sliced into circles 2 stalks celery, sliced 3-4 cloves garlic, minced 1/2 tsp dried thyme leaves 1/2 tsp dried rosemary leaves 1/2 tsp kosher salt 1/4 tsp black pepper 1 bay leaf (optional) 2 tsp better than bouillon base, chicken flavor 8 - 9 cups reduced sodium chicken broth 8 oz. egg noodles (wide or extra wide) fresh parsley, minced (for garnish) salt and pepper, to taste INSTRUCTIONS To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts.  Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using). Dollop better than bouillon chicken base over the top, then pour in chicken broth.  Gently stir to combine.  Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours. Remove chicken from slow cooker to a large mixing bowl....

Ingredients 8 oz pkg sliced baby bella mushrooms 2 tbsp butter, melted 3 large boneless, skinless chicken breasts 1/2 cup flour 1/3 cup butter 1/2 cup chicken broth 1/4 cup Marsala wine salt & pepper, to taste 1/2 tbsp corn starch + 1 tbsp water 1/2 cup shredded mozzarella cheese 1/2 cup shredded Parmesan cheese 2-3 green onions, thinly sliced Instructions Cut each chicken breast evenly in half, lengthwise. One at a time, place a piece of chicken in between two sheets of heavy duty plastic wrap. Using the flat side of a meat mallet, flatten the breast out to a 1/4" thickness. Repeat for all the pieces of chicken. Melt the two tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and saute for 3-5 minutes, or until tender. Remove the cooked mushrooms to a waiting plate or bowl, and set aside. Add the flour to a flat plate. Dredge each piece of chicken in it, making sure there's an even coat. In the same skillet you coo...

Chicken Tamale Casserole INGREDIENTS 1 package (8.5 oz) corn muffin mix (such as Jiffy) 1 can (14.5 oz) cream-style corn 2 eggs, lightly beaten 1/2 cup milk 1 tsp chili powder 1/2 tsp cumin 2 cups shredded taco cheese blend, divided 1 1/2 cups enchilada sauce 3 cups shredded cooked chicken, from rotisserie chicken Optional Toppings: diced tomato sour cream shredded lettuce sliced black olives chopped green onions finely chopped cilantro salsa INSTRUCTIONS Preheat oven to 400 degrees F. Lightly spray a 9×13 inch casserole dish with non stick cooking spray, set aside. In a large bowl combine the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin and 1 cup of cheese. Stir till combined then pour into the casserole dish. Bake for 20 minutes. Remove from oven and use a knife to pierce the cornbread mixture several times all over. Pour the enchilada sauce all over the top of the casserole. Top with the shredded chicken and remaining ch...

BAKED BANG BANG CHICKEN INGREDIENTS 1/2 cup light mayonnaise 2 tablespoons Sriracha 1 tablespoon sugar 1 tablespoon rice vinegar 2 large eggs 1/2 teaspoon kosher salt 1/4 teaspoon coarse ground black pepper 2 chicken breasts , boneless skinless 1 cup flour 2 cups panko breadcrumbs 1 teaspoon onion powder 1 teaspoon garlic powder Vegetable oil spray INSTRUCTIONS Mix the mayonnaise, Sriracha, sugar and vinegar in a small bowl and set aside. Whisk the eggs, salt and pepper in a shallow bowl. Cut the chicken breasts into 1” chunks. Place the flour into a shallow bowl. Mix the breadcrumbs, onion powder and garlic powder together in a shallow bowl. Preheat the oven to 375 degrees. Coat the chicken with the flour, then dredge in the egg mixture, then into the panko mixture and add to a large baking sheet. Spray with vegetable oil spray for 2 seconds. Bake for 22-25 minutes or until golden brown. While still hot, toss with the sriracha mayonnaise mixture....

CRISPY HONEY CHICKEN Ingredients Honey Sauce 1/2 cup Honey 2 tablespoons low sodium soy sauce 2 tablespoons water 1/4 teaspoon sesame oil 1 tablespoon apple cider vinegar or rice wine vinegar pinch of red pepper flakes (optional) 1 tablespoon cornstarch 1 tablespoon water Chicken 3 large chicken breasts (about 1 1/2 lbs, cut into large bite-sized pieces) 1 1/2 cups flour 1 teaspoon chili powder 1 teaspoon cumin 1/2 teaspoon coriander 1/2 teaspoon onion powder 1 1/2 cups buttermilk canola oil or vegetable oil (about 2"-3" of oil in a skillet pan with sides) Instructions Pour about 2"-3" of canola or vegetable oil into a large frying pan with high sides. Turn the burner to medium-high heat and let the oil get hot while you prepare the sauce and other ingredients. Make the Honey Sauce In a saucepan over medium heat, add the honey, soy sauce, water, sesame oil, red pepper flakes (if using) and vinegar. Whisk together and br...

Easy Chicken Fried Rice Ingredients 1 tablespoon oil 2 large chicken breasts (diced into bite-sized pieces; pat dry for best results) 2 large onions (peeled and diced) 3 medium carrots (peeled, trimmed and diced) 1 red pepper (cored and diced) 2 cups cooked and chilled rice 3 tablespoons low sodium soy sauce 1 tablespoon maple syrup 2 large eggs (beaten) 1/2 cup frozen peas Sesame seeds and sliced green onion (to serve (optional)) Instructions Brown the chicken: Heat the oil in a large skillet over medium-high heat. Cook the chicken on all sides, until browned. Sauté the vegetables: Add the onions and carrots and cook until the onions turn translucent, about 3 minutes. Add the pepper and cook until softened. Cook the rice: Stir in the rice and cook until it’s starting to brown. Stir in the soy sauce and maple syrup. Cook the egg: Push the fried rice to the side of the pan to make room in the middle. Add the beaten eggs and cook over medium-low heat until ...

Lemon Butter Chicken Ingredients 4 (5 oz) chicken breasts*, pounded to an even 1/3-inch thickness Salt and freshly ground black pepper 1/3 cup all-purpose flour 1 Tbsp olive oil 4 Tbsp unsalted butter, sliced into 1 Tbsp pieces, divided 1 1/2 tsp minced garlic 1/2 cup low-sodium chicken broth 3 Tbsp fresh lemon juice 1/2 tsp fresh lemon zest 1 1/2 Tbsp minced fresh parsley (optional) Instructions Season both sides of chicken with salt and pepper. Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time. Heat 12-inch skillet over medium-high heat. Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts  in a single layer. Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 - 5 minutes longer. Transfer chicken to a plate while leaving any little bit of excess oil in pan. Reduce to medium heat, add garli...