Crock Pot Lemon Garlic Butter Chicken By eatwell101.com
An easy and delicious slow cooker recipe with outstanding flavor!
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 6-8 boneless chicken thighs skinless or with skin Salt and pepper, to taste 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 crushed red chili pepper flakes, or Cayenne (optional) 1/2 teaspoon paprika 4 garlic cloves, sliced or minced 1 teaspoon Italian seasoning 1/2 stick butter, diced * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Place chicken thighs at the bottom of your slow cooker. Combine 1/3 cup chicken broth, lemon juice, and zest, and pour over chicken. In a small bowl, combine Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes, salt, and pepper. Sprinkle the spice mix over the chicken. Top with fresh minced garlic and diced butter.
Cover the crockpot and cook for 3-4 hours on HIGH or 6-8 hours on LOW.
Sprinkle the crock pot chicken with chopped parsley and garnish with lemon slices. Serve hot with cauliflower rice, spiralized zucchini noodles, rice, pasta or quinoa.
Crisp chicken deep-fried and topped with tonkatsu sauce. This classic Japanese dish is easy to make and the whole family will love it!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: Chicken Katsu : 3 chicken breasts 1 teaspoon salt 1/4 teaspoon pepper 1/2 cup all-purpose flour 2 large eggs, beaten 1 cup panko bread crumbs Neutral oil, such as vegetable * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Take one of the chicken breasts and cut it parallel to the cutting board right down the middle so that there is two thin pieces of chicken on top of each other. Cut each of those pieces in half so that you end up with four small cuts of chicken. Repeat with each of the chicken breasts. Season each piece of chicken with salt and pepper.
Transfer each piece of chicken into the flour, egg, and then the panko bread crumbs. Make sure the chicken is fully coated at each step, especially when you cover it with panko.
In a small mixing bowl, combine all ingredients for the sauce and stir until well combined. Set aside.
This Air Fryer Popcorn Chicken makes enough to eat now and to freeze some for later!
Yield: 3 Servings
Ingredients: Marinade : 2 lbs chicken breast tenders, cut into small pieces 2 cups almond milk 1 tsp salt 1/2 tsp black pepper 1/2 ground paprika Dry Ingredients : 3 cups flour 3 tsp salt * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Set aside three shallow bowls on the counter. In a large ziplock bag, add the chicken and marinade ingredients. Marinade in the refrigerator for at least 2 hours, up to 6 hours.
In a large shallow bowl, add the dry ingredients.
After marinating, place chicken and marinade into a large bowl. Working in small batches, dredge chicken chunks into dry ingredients, dunk again briefly into the marinade, then dredge for a second time in the dry ingredients, fully coating each piece of chicken.
Filling, tasty and comforting - A nutritious chicken recipe for a low-carb/keto dinner option.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 4 medium chicken breasts (or 2 chicken breasts, sliced horizontally) Salt and fresh cracked pepper 1 teaspoon Italian seasoning Crushed red chili pepper flakes, to taste 1 teaspoon paprika 2 tablespoons butter, divided 5 cloves garlic, minced 1 small onion, minced 5 medium tomatoes, (chopped in cubes) * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat your oven to 400°F (200°C) or in broiler mode. Combine salt, pepper, Italian seasoning, paprika, and crushed red chili pepper flake in a small bowl. Rub the chicken with the seasoning mixture and set aside.
Melt 1 tablespoon butter in a large oven-proof skillet (cast-iron) over medium heat and cook chicken for 4-5 minutes on each side, until cooked through, nicely browned and no longer pink on the inside. Remove to a plate and set aside.
In the same skillet, add remaining butter and cook garlic and onion for one minute, until fragrant. Add tomatoes and cook for a couple of minutes, until they break down and render some juice. Stir in chicken broth, and add spinach. Cook for one minute or two, until spinach is wilted.
Broccoli Cheese Stuffed Chicken Breast By iwashyoudry.com
Broccoli Cheese Stuffed Chicken Breast is filled with a simple broccoli cheese mixture, seared in a skillet, then baked to perfection.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 3 large chicken breasts salt & pepper 1 1/2 tsp garlic powder, divided 1/4 tsp paprika 1 cup finely chopped broccoli florets 1/2 cup finely diced red bell pepper 1 cup mild cheddar cheese 1 tbsp mayo 2 tbsp olive oil * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 425 degrees F.
Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
An incredible quick and easy way to serve up chicken breast - seared then simmered in the most amazing honey garlic sauce. Don't be deceived by the short ingredient list! It's absolutely worth the extra step of dusting the chicken with flour because it creates a crust for the sauce to cling to.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 500 g / 1 lb chicken breast , boneless and skinless (2 pieces) Salt and pepper 1/4 cup / 60g flour (Note 1) 50 g / 3.5 tbsp unsalted butter (or 2 1/2 tbsp olive oil) 2 garlic cloves , minced 1 1/2 tbsp apple cider vinegar (or white or other clear vinegar) 1 tbsp light soy sauce (or all purpose, Note 2) 1/3 cup / 90g honey (or maple syrup) * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
Place flour in a shallow dish. Coat chicken in flour and shake off excess.
Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later.
Skillet Creamy Garlic Chicken With Broccoli By bestrecipebox.com
We used chicken breast for the recipe, but it can easily be made with chicken thighs or legs. If you like more sauce, add an extra can of condensed cream of chicken soup and additional 3/4 cup of water. You'll have double the sauce! Make sure to season more with salt and pepper.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 2 pounds boneless chicken breasts kosher salt or sea salt , to taste fresh cracked black pepper , to taste 1/2 teaspoon paprika 4 tablespoons butter, divided 4-5 cloves garlic , minced 10.5 ounces (1 can) Condensed Cream of Chicken Soup , or more if needed 3/4 cup water 2 to 3 cups chopped broccoli * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Season chicken with salt, pepper and paprika. Set aside.
Heat large pan on medium-high heat. Melt half the butter (2 tablespoons). Add the chicken and cook for 5 minutes on each side or until the chicken is browned. Remove chicken from pan, cover and keep warm.
In same pan melt remaining 2 tablespoons of butter, add the garlic and cook until garlic is lightly brown and fragrant. Whisk in the condensed cream of chicken soup and water. Cook until the mixture is hot and bubbly, then turn heat down to low.
Garlic Basil Chicken With Tomato Butter Sauce By pinchofyum.com
You won’t believe that this easy real food recipe only requires 7 ingredients like basil, garlic, olive oil, tomatoes, and butter.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 lb. boneless skinless chicken breasts salt and pepper 1/4 cup olive oil 5–6 roma tomatoes, diced 3 cloves garlic, minced one handful fresh basil, loosely packed, cut into ribbons 1/4 cup LAND O LAKES® European Style Super Premium Salted Butter 8 ounces pasta, like spaghetti, linguine, or bucatini * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly). Remove the plastic and sprinkle each piece of chicken generously with sea salt and freshly ground pepper.
Prep the tomatoes, garlic, and basil and set aside. Make the pasta according to package directions.
Heat the olive oil in a large heavy skillet until a drop of water sizzles across the top. Add the chicken and pan-fry for several minutes on each side – the goal here is to get the chicken cooked AND get a nice browning on the outside. When the chicken is done, set aside.
One Skillet Chicken With Lemon Garlic Cream Sauce By littlespicejar.com
Say hello to your new favorite one skillet chicken dinner that’s topped with a lemon garlic butter cream sauce! I used thin chicken breasts but this recipe would be delicious with boneless chicken thighs too!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 4 boneless skinless chicken breasts (or thighs) salt and pepper 1 cup chicken broth 2 tablespoons lemon juice 1 tablespoon minced garlic ½ teaspoon red pepper flakes (or more to taste) 1 tablespoon olive oil ⅓ cup finely diced shallots (or red onions) 2 tablespoons salted butter * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
Position a rack in the lower third of the oven and preheat the oven to 375ºF.
Honey chicken quite a popular chicken recipe, i made it few days back..It is so easy to make and turns out very very delicious..Hubby went crazy over this chicken..It was that good..You have to try it for sure..
Prep time: Cook time: Total time:
Yield: 3 Servings
Ingredients: Chicken Breast – 2 medium size cubed For Batter : All Purpose Flour / Maida – 1/2 cup Corn Flour / Corn Starch – 1/2 cup Baking Powder – 1 tsp Salt to taste Water – as needed Oil for Deep Frying * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Mix all the sauce ingredients and set aside.
Take batter ingredients in a bowl, add water slowly and make it into a semi thick batter.
Dip each chicken in batter and fry till golden. It should be crispy. Drain onto some paper towel and set aside.
Keto Jalapeño Popper Chicken Recipe is packed with so much amazing flavor. Lots of cheese, bacon and more make this Keto Jalapeño Popper Chicken oh so good.
Prep time: Cook time: Total time:
Yield: 7 Servings
Ingredients: 1 lb boneless skinless chicken breasts 1 tsp garlic salt 8 oz cream cheese softened 3 jalapeno peppers 1/2 cup sharp cheddar cheese grated 1/2 cup crumbled crispy bacon * CLICK TO SEE FULL INGREDIENTS *
Garlic Butter Mushroom Stuffed Chicken By cafedelites.com
Cheesy Garlic Butter Mushroom Stuffed Chicken WITH an optional Creamy Garlic Parmesan Sauce! ALL Garlic Mushroom lovers... this is THE chicken recipe of your dreams!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: Mushrooms : 4 tablespoons butter 8 ounces (250 grams) brown mushrooms, sliced 4 cloves garlic, minced 2 tablespoons fresh parsley chopped Salt and pepper, to taste Chicken : 4 chicken breasts, skinless and boneless Salt and pepper, to season * CLICK TO SEE FULL INGREDIENTS *
These Buffalo Chicken Nachos are so easy to make and are sure to be a crowdpleaser!
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 1 tbsp olive oil 1 lb chicken breast Salt and pepper to taste 1/2 cup buffalo sauce 1/2 cup ranch dressing 1 bag Corn tortilla chips 10-15 ounces 1 cup shredded colby jack cheese 2-3 green onions sliced * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil (optional)
In a large saute pan, heat olive oil over medium heat. Add in chicken, sprinkle with salt and pepper, and cook until no longer pink, about 10-12 minutes. Remove from pan and shred chicken.
Add shredded chicken back into saute pan and stir in buffalo sauce and ranch dressing. Let simmer for 1-2 minutes.
Chicken And Potatoes With Garlic Parmesan Cream Sauce By damndelicious.net
Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 6 bone-in, skin-on chicken thighs 1 tablespoon Italian seasoning Kosher salt and freshly ground black pepper, to taste 3 tablespoons unsalted butter, divided 3 cups baby spinach, roughly chopped 16 ounces baby Dutch potatoes, halved* 2 tablespoons chopped fresh parsley leaves FOR THE GARLIC PARMESAN CREAM SAUCE : 1/4 cup unsalted butter * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
Season chicken with Italian seasoning, salt and pepper, to taste.
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Asparagus Stuffed Chicken a fast and easy chicken breast recipe that will knock your socks off. Roll out your chicken and stuff with melty cheese and perfect asparagus spears to create an under 30 minute recipe that you can enjoy any night of the week.
Prep time: Cook time: Total time:
Ingredients: 2 chicken breasts 10 asparagus spears 1/2 cup mozzarella cheese 1 teaspoon Italian seasoning 2 tablespoons Italian bread crumbs salt and pepper * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 375 and grease a baking dish with nonstick cooking spray.
Place plastic wrap on a flat surface and place a single chicken breast onto the plastic wrap. Top with another piece of plastic wrap and use a meat tenderizer to flatten chicken until about 1/2" thick. Season with salt and pepper. Add 5 slices of asparagus to the center of the chicken, sprinkle half of the cheese and half of the seasoning on top. Roll up and place seam side down on the prepared baking dish and sprinkle with half of the bread crumbs. Repeat with the second chicken breast.
Bake for 25 minutes or until chicken is cooked thoroughly.
Chicken Bacon Ranch Casserole By thecookinchicks.com
A flavorful casserole packed with chicken, crumbled bacon, and pasta! Family approved and the #1 recipe on my blog!
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 1/2 lb bacon, cooked and chopped 1 lb chicken, boneles/skinless, diced 1 tbsp olive oil 1 packet dry Ranch dressing mix 8 oz pasta (I used shells) 1 cup mozzarella cheese, shredded 1/2 cup cheddar cheese, shredded salt/pepper, to taste 14.5 oz Alfredo sauce * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to375 degrees and grease a 9 x 9 baking dish.
Heat a large skillet over medium heat. Cook bacon until crispy, about 7 minutes.
Drain bacon grease from skillet and place bacon on paper towl to absorb remaining grease from bacon.
Potatoes tossed in garlic and olive oil and baked to a golden brown with tender, juicy chicken thighs. A family favorite!
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 4 potatoes medium-sized, cut into 3/4" cube (russet, white, and red are all good choices, no need to peel) 1 tablespoon minced garlic 1.5 tablespoons olive oil 1/8 teaspoon salt 1/8 teaspoon pepper 1.5 pounds boneless skinless chicken (I like to use thighs) 3/4 cup shredded mozzarella cheese parsley (optional, freshly chopped) * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 425 degrees F/220 degrees C.
Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
Spray a large (9x13) baking dish with non stick spray.
Baked Garlic Parmesan Chicken By thepinningmama.com
This Baked Garlic Parmesan Chicken is loaded with flavor and super easy to make. With only 8 ingredients and one dish you will have this prepped, in the oven, and cleaned up before you know it! This family friendly recipe is perfect for pairing with your favorite sides and can be served traditionally or as a low carb dinner.
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 2 lbs boneless skinless chicken breast (see note) 8 oz cream cheese softened 1/2 cup sour cream or greek yogurt 4 cloves garlic crushed through a garlic press 1/4 tsp salt 1/4 tsp ground black pepper 1/2 cup mozzarella cheese 1 cup freshly grated parmesan cheese divided into 2 half cups * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Combine the softened cream cheese, sour cream, garlic, salt, pepper, and 1/2 cup of the parmesan cheese and mix well.
Lay the chicken breasts flat in a large baking dish. Spread the cheese mixture over the chicken, then sprinkle the mozzarella cheese, and remaining 1/2 cup of the parmesan cheese over the top.
Bake at 375˚F for 25-35 minutes or until the chicken reaches an internal temperature of 375˚F.
Let me introduce you to the perfect Summer meal, one pan balsamic chicken! There is hardly any prep time but tons of flavor! The added bonus is how healthy it is for your family. I have been searching and working on recipes that won’t take much time but are pleasing to my family and this fits the bill.
Ingredients: 6 tablespoons basalmic vinegar 1/2 cup zesty Italian dressing 1.5 pounds chicken tenders 1 head broccoli 1 head cauliflower 6 to 8 baby potatoes- sliced in half 1 cup baby carrots 1/2 pint cherry tomatoes 1 teaspoon Italian seasoning * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray and set aside.
Whisk together the balsamic vinegar and zesty Italian dressing.
Place 1/3 cup of the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes and up to 6 hours.
Skillet Chicken In Balsamic Caramelized Onion Cream Sauce By littlespicejar.com
Tender skillet chicken in balsamic caramelized onion cream sauce. All you need are a few simple ingredients, and you’ve got a restaurant quality meal at home. And you won’t believe how easy it is to put this together!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 4 small boneless, skinless chicken breasts (or thighs) salt and pepper 1/2 teaspoon garlic powder 1 tablespoon olive oil 1/2 cup finely chopped onions 2 tablespoons butter 1/2 teaspoon fresh thyme pinch of red pepper flakes 1 teaspoon sugar * CLICK TO SEE FULL INGREDIENTS *
Instructions:
COOK THE CHICKEN: season both sides of the chicken breast with salt, pepper, and garlic powder. Heat the oil in a large skillet over medium-high heat and cook the chicken all the way through. Remove the chicken to a plate.
caramelize the onions: add the butter to the skillet along with the onions. Push the onions around the pan so they pick up all the flavor bits left behind by the chicken, lower the heat to medium-low and allow the onions to cook for 12-15 minutes, stirring them as needed to prevent from sticking. The onions are done when they soften completely and deepen in color. Add the thyme, red pepper flakes, sugar, and balsamic vinegar, let the vinegar cook out for a couple of minutes.
MAKE THE SAUCE: Grab a whisk for this next step. Slowly pour in the chicken broth in a steady stream while you whisk, this will help deglaze the pan. Kick the heat up to high and let the sauce reduce for 2-3 minutes or until it thickens a bit. Once the sauce reduces, lower the heat again, and add in the cream. You don’t want the cream to start boiling immediately as it will cause the sauce to split. Let the sauce come to a gentle simmer, once it does, add in the chicken breasts and spoon the sauce on top. Serve immediately. The sauce will thicken as it sits so you may need additional broth to thin it out.
Chili’s copycat recipe made at home with an amazingly creamy melt-in-your-mouth alfredo sauce. And you know it tastes 10000x better!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 2 boneless, skinless chicken breasts 2 tablespoons olive oil, divided 1 tablespoon cajun seasoning 8 ounces penne pasta 2 tablespoons unsalted butter 3 cloves garlic, minced 1 cup heavy cream, or more, to taste 1/2 teaspoon lemon zest 1/4 cup freshly grated Parmesan * CLICK TO SEE FULL INGREDIENTS *
Instructions:
In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.
Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Baked Sweet And Sour Chicken By melskitchencafe.com
Easily the most popular recipe on my blog, this baked sweet and sour chicken is a miracle of a dish. Baked, not fried, it has been a family favorite for over a decade!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: CHICKEN : 3-4 boneless, skinless chicken breasts (about 2 pounds) Salt and pepper 1 cup cornstarch 2 large eggs, beaten 1/4 cup canola, vegetable or coconut oil SAUCE : 1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce) 4 tablespoons ketchup * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat the oven to 325 degrees F.
Cut the chicken breasts into 1-inch or slightly larger pieces. Season lightly with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
Quick And Easy Creamy Herb Chicken, filled with so much flavour, ready and on your table in 15 minutes! You won't believe how easy this is!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: For The Chicken : 4 chicken breasts (pounded 1/2-inch thin) 2 teaspoons each of onion powder and garlic powder 1 teaspoon fresh chopped parsley 1/2 teaspoon each of dried thyme and dried rosemary* salt and pepper , to season For The Sauce : 4 cloves garlic , minced (or 1 tablespoon minced garlic) 1 teaspoon fresh chopped parsley * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
Double Crunch Honey Garlic Chicken Breasts By rockrecipes.com
Double Crunch Honey Garlic Chicken Breasts - with over 2 Million views, this super crunchy double dipped chicken breast recipe with an easy honey garlic sauce is our most popular recipe ever.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 4 large boneless skinless chicken breasts 2 cups flour 4 tsp salt 4 tsp black pepper 3 tbsp ground ginger 1 tbsp freshly ground nutmeg 2 tsp ground thyme 2 tsp ground sage 2 tbsp paprika * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe so divide the batch and store 1/2 in a Ziploc bag in the freezer. I always like to make enough for next time...and there's always a next time with this recipe.
Make an egg wash by whisking together the eggs and water.
Creamy Tuscan Garlic Chicken By therecipecritic.com
Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1½ pounds boneless skinless chicken breasts, thinly sliced 2 Tablespoons olive oil 1 cup heavy cream ½ cup chicken broth 1 teaspoon garlic powder 1 teaspoon italian seasoning ½ cup parmesan cheese 1 cup spinach, chopped ½ cup sun dried tomatoes * CLICK TO SEE FULL INGREDIENTS *
Instructions:
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 heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.
Gluten Free Vanilla Cake By thebestcakerecipes.com
Rich, moist, gluten free vanilla cake is perfect for birthdays, showers and any celebration. Whipped egg whites help to keep this homemade white cake fluffy.
Prep time: Cook time: Total time:
Yield: 15 Servings
Ingredients: 1 cup butter softened 1 1/2 cups granulated sugar 2 1/2 cups Cup4Cup Gluten Free Flour (352 grams) 2/3 cup tapioca starch (75 grams) 1/2 teaspoon salt 2 teaspoons baking powder 1 cup milk 2% milkfat 2 teaspoons vanilla extract 3/4 cup egg whites plus 3 tablespoons* * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you're ready to add them to the batter.
Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachmenuntil it is white in appearance.
Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).
How to make a basic vegan cheese using coconut milk and free of dairy, gluten, soy and nuts. Vegan provolone flavored cheese.
Prep time: Cook time: Chill time: Total time:
Yield: 8 Servings
Ingredients: 1 can coconut milk full fat 1/2 cup hot water 1 tsp salt 1 tbsp + 1 tsp nutritional yeast 2 tbsp agar agar powder 1 tsp tapioca flour (aka tapioca starch) 1/2 tsp lemon juice 1/4 tsp garlic powder * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Prepare cheese molds by spraying a glass bowl or container with spray oil or rub any neutral flavored oil on the molds to prevent sticking. (Recipe will make about 2 cups of cheese).
Pour the can of coconut milk into a sauce pan.
Put 1/2 cup of hot water into the empty coconut milk can to melt all the remaining coconut milk and add the water to the pan.
Fluffy Lemon And Yoghurt Muffins By sparklesintheeveryday.com
Fluffy, moist gluten free lemon muffins that are perfect dusted with icing sugar or served warm with cream and berries!
Prep time: Cook time: Total time:
Yield: 10 Servings
Ingredients: 125g butter, softened 1 cup of caster sugar ( I use a little less about ¾ cup) 3 large eggs 1 tablespoon of lemon juice 1½ cups SR flour ( I use Organ SR gluten free flour) ¼ teaspoon of baking powder ½ cup of Greek-style yoghurt Icing sugar for serving * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 180 degrees
Line muffin tin with pretty muffin wrappers
Beat butter and sugar in a bowl until light and creamy
This is an ideal summer dessert, vegan peach tart which doesn't require any baking! Super smooth and sweet filling on gluten-free crust, topped with fresh summer fruits!
Total time:
Yield: 8 Servings
Ingredients: For the crust : 250 g gluten free rolled oats 50 g buckwheat groats 50 g cashews (or any other nuts of choice) 1 tbsp maple syrup 2 tbsp coconut oil 14 medium pitted dates For the filling : 3 large ripe peaches * CLICK TO SEE FULL INGREDIENTS *
Instructions:
To make crust :
Grease 23 cm loose-bottom tart tin with coconut oil and set aside.
Place oats, nuts and buckwheat groats in a food processor and mix until coarsely ground. Add maple syrup and coconut oil, then add dates and process all together until the mixture resembles wet sand texture.
Fudgy Avocado Brownies With Avocado Frosting By frugalmomeh.com
These Fudgy Avocado Brownies with Avocado Frosting are an incredible gluten-free healthier brownie for when you want all the flavour without all the sin.
Yield: 24 Servings
Ingredients: 300 g dark chocolate chopped or chips 2 tbsp Coconut oil 2 medium hass avocados pitted and peeled 1/2 cup honey or maple syrup 1 tsp vanilla extract 3 eggs at room temperature 1/2 cup cocoa powder 1/2 cup less 1 Tbsp. coconut flour * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat the oven to 400 degrees F.
Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang.
Put the dark chocolate and coconut oil in a bowl set over simmering water, without it touching the water.
Make a lasting impression by serving this Hot Pink Beetroot Hummus. Delicious, Nutritions, Vegan & Gluten-Free!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 2 small beetroots 1 cup cooked chickpeas 2 cloves garlic salt, pepper to taste juice of half a lemon 1/4 cup olive oil * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Cook beetroot in a pot of water until fork-soft. When cooked, drain and cool down. Peel the skin off, slice the cooked beetroot and place into a food processor.
To the food processor, add cooked chickpeas (we used canned, pre-cooked), finely chopped garlic, salt, pepper and lemon juice. Blend until smooth and creamy, then slowly add olive oil and mix again.
Taste and if needed add more salt, pepper or lemon juice.
Scrummy Coconut Lamb Curry By eatdrinkpaleo.com.au
This is a very hearty, warming lamb curry that is perfect with cauliflower rice or regular rice if you eat it. You can use beef, goat or chicken thigh meat instead of beef.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 tablespoon coconut oil 700 grams / 1.5 lb diced lamb (a little fat on the meat is fine) 1 large brown onion, diced 1/2 long red chilli, finely diced 2 medium celery sticks, diced 3 cloves garlic, diced 2 1/2 teaspoons garam masala powder 1 1/4 teaspoons turmeric powder 1 teaspoon fennel seeds * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Heat a tablespoon of coconut oil in a casserole pot or a large saucepan.
Add the lamb and stir around on high heat until lightly browned, about 3-4 minutes. Add the onion, chilli and celery and cook for about a minute, until slightly softened. Bring the heat down to medium.
Add garlic, garam masala, turmeric, fennel seeds and ghee (or extra coconut oil if avoiding dairy). Stir through the lamb and cook for a minute to let the spices release their aromas.
Like a chocolate truffle in brownie form, Homemade Espresso Brownies - gluten free + vegan are melt in your mouth and so simple to make. Fudgy or chewy, you decide! See notes for fudgy or cakey brownies. **These brownies hold together better if rested overnight (a practice in patience!) But, if you just can't wait, put a slice in a bowl with ice cream and fudge sauce and eat with a spoon - it doesn't matter if they hold together!
Prep time: Cook time: Total time:
Yield: 16 Servings
Ingredients: For The Brownies : 3/4 (80g) Oat Flour gluten free if needed | I DIY my oat flour - see notes below* 2 Tbs Tapioca Flour (see Annie's note in comments for Arrowroot sub) 4 Tbs (30g) Unsweetened Cocoa Powder I use Rodelle 1/2 tsp Baking Powder 1/4 tsp Baking Soda 1/2 tsp Fine Sea Salt 1/4 C (70g) 70% - 75% Dark Chocolate chopped fine 1/2 C (110g) Espresso or Strong Coffee fresh brewed * CLICK TO SEE FULL INGREDIENTS *
Instructions:
For the Brownies :
In a medium mixing bowl, measure in the oat flour, tapioca flour, cocoa powder, baking powder, baking soda and salt. Whisk to distribute the dry ingredients. Set aside.
In a medium mixing bowl add the chopped dark chocolate. Pour the hot espresso over the chocolate, leaving it to set for one minute. Whisk to incorporate and melt the chocolate, then add the vanilla extract, almond butter, and sugar. Whisk until smooth.
You can be gluten-free and have your cinnamon rolls too! Gluten-Free Cinnamon Rolls are sweet, fluffy, and made from pantry staples.
Yield: 12 Servings
Ingredients: For the rolls : 1/4 cup butter or vegan butter 1 cup milk (see notes) 1/3 cup + 1 Tablespoon sugar, divided 2-1/4 teaspoons Bob’s Red Mill Active Dry Yeast (or 1 packet of yeast) 1 large egg, whisked 2-1/2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour 2 teaspoons Bob’s Red Mill Baking Powder 1/4 teaspoon salt * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Add butter to a large glass bowl then melt in the microwave. Add milk and 1 Tablespoon sugar then microwave for an additional 45-50 seconds, stir with a spatula, and take a temperature using an instant read thermometer - we’re looking for 110 degrees. Sprinkle in yeast then stir gently and let sit until foamy, 8 minutes. (If your mixture does not foam, likely your yeast was old and/or the temperature of the milk mixture was too cool or too warm.) Add whisked egg and remaining 1/3 cup sugar then stir gently to combine.
Meanwhile, in a another bowl add gluten-free flour blend, baking powder, and salt then stir with a fork to combine. Add to wet ingredients in two batches, stirring until flour is just incorporated (small lumps remaining are fine) before adding the next batch. Dough should be very soft but not overly sticky. Cover with a tea towel then set somewhere warm to double in volume, 1 hour. I use my oven’s “bread proof” setting, though placing the pan on a heating pad set to warm, or placing in a warm sunny spot will also work.
Combine sugar and cinnamon from filling recipe in a small bowl then set aside. Spray a 9” pie plate with nonstick spray then set aside.
Pasta With Easy Cashew Lemon Sauce By thecolorfulkitchen.com
I really like this recipe. very tasty!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: cashew lemon sauce ½ cup cashews, soaked in warm water for 2 hours ½ cup water unsweetened nondairy milk ¼ cup nutritional yeast 2 tablespoons water 2 tablespoons olive oil juice of ½ lemon 2 garlic cloves salt and pepper, to taste * CLICK TO SEE FULL INGREDIENTS *
Instructions:
To prepare the cashew lemon sauce, drain and rinse the cashews, then place them in a blender. Add the rest of the sauce ingredients, and blend until smooth. Set the sauce aside.
To prepare the pasta, bring 3-4 liters of water to a boil in a large pot. Add salt if desired. When the water is boiling, add the pasta and cook for 9 minutes for an Al Dente texture while stirring occasionally. Drain and rinse the pasta with cold water. Return the pasta to the pot, so it's ready when the vegetables are sauce are ready to be added.
In a medium pan, heat the olive oil at medium heat. Add the zucchini and broccoli, and saute until tender (10-12 minutes).
