Thursday, April 2, 2020

Chicken Fajita Nachos Recipes

In case you’re something like me, while you’re feeding a crowd, except your guests are waddling out on all fours, you’ve completely failed as a host. I mean heaven forbid everybody walks out even the slightest bit hungry.

Selfmade Fajita Hen
For this recipe I go together with hen breast and cube up best and small. I find large chunks of hen have a tendency to overpower the nachos a little. In phrases of seasoning, you may just snatch keep offered fajita seasoning, or make my selfmade Fajita Seasoning. Of path I advise the latter.

Chicken Fajita Nachos Recipes
Chicken Fajita Nachos Recipes

Apart from that it’s just a case of using blended peppers, onion, jalapeños (non-compulsory) and a pleasant squeeze of lime juice. Simples!

Double Decker Nachos
Because seriously, are nachos even nachos in the event that they aren’t double decker?! I suggest yes. All nachos are incredible. but double decker is better.

My pointers for averting soggy nachos are firstly to make certain you pick a sturdy chip. nothing thin a flimsy. a nice strong tortilla chip to maintain the load. the second one is to ensure you consume ’em rapid! No messing around, directly out the oven, instantly into the face. The longer they take a seat the extra hazard they steam themselves into a soggy infinity.

Chicken Fajita Nachos Recipes

INGREDIENTS:
Equipment:

  • 8" x 12" Baking Tray (or similar size)
  • Large Frying Pan & Wooden Spoon
  • Medium Size Mixing Bowl & Spatula
  • Cheese Grater
  • Sharp Knife & Chopping Board

Ingredients (check list):

  • 7oz / 200g Tortilla Chips, or as needed
  • 3 cups / 300g Cheese, or as needed (see notes)
  • 1lb / 500g Chicken Breast, diced into very small chunks (at room temp)
  • 3 tbsp Fajita Seasoning
  • 3 small Peppers (1x Red 1x Green 1x Yellow), finely diced
  • 1 medium Red Onion, finely diced
  • 1/2 Lime, juice only
  • 1/4 cup Jalapeños, finely diced (optional)
  • Avocado Oil, as needed (or oil you have on hand)

To serve:

  • 1/4 cup Coriander/Cilantro, finely diced
  • 1 cup Guac
  • 1 cup Salsa
  • 1 cup Sour Cream

INSTRUCTIONS:

  1. Preheat oven to 356F/180C.
  2. Place chicken into a mixing bowl. Remove 1 tsp from your fajita mix (this will be used for the veg) and pour the rest in with the chicken. Use a spatula to combine until completely coated, then place to one side.
  3. Heat 1 tbsp oil in a pan over medium-high heat, then add your chicken. Fry until white through the centre and nicely charred on the outside. Remove from pan.
  4. Heat up 1 tsp oil (or as needed) then add your peppers, onion and jalapeños if using. Fry until they begin to soften, then stir in 1 tsp fajita seasoning. Continue frying until completely soft and starting to char.
  5. Turn off heat.
  6. Add chicken back in and stir through the juice of half a lime. Place pan to one side.
  7. Stack half your tortilla chips, followed by half the chicken, followed by half the cheese. Repeat another layer, then pop in the oven for 15mins or until the cheese goes nice and gooey.
  8. Garnish with coriander/cilantro and serve with guac, salsa and sour cream!

Baked Goat Cheese Balls

These days we’re making walnut panko baked goat cheese balls! these honey drizzled crispy goat cheese bites are baked in preference to fried and make a terrifi appetizer and salad topper!

It’s one in every of my preferred cheeses this time of year when you consider that i can roll it into logs crowned with cranberries, walnuts, and pecans, stuff it into mushrooms drizzled with balsamic glaze, pipe it into tomatoes, and so. an awful lot. greater.

Baked Goat Cheese Balls
Baked Goat Cheese Balls

This creamy, dreamy, cheese is crazy flavorful and best for the appetizer-palooza that’s about to occur.

SERVING guidelines
There are a few tasty ways you can serve those baked goat cheese balls.

First up, they make an top notch salad topper! I certainly adore them on my Blueberry Spinach Salad with Lemon Poppyseed Dressing as well as on my Strawberry Kale Salad with balsamic dressing. SO correct!

Baked Goat Cheese Balls

INGREDIENTS:

  • 1/4 cup walnuts
  • 3/4 cup Italian panko breadcrumbs (panko with Italian blend seasoning mixed in)
  • 2 eggs
  • 2 (8 oz) goat cheese logs
  • honey for drizzling
  • spray olive oil as needed

EXTRAS:

  • parchment paper
  • large baking sheet
  • wire cooling rack (optional)

INSTRUCTIONS:

  1. Cut goat cheese logs into 8-12 portions each (16-24 total) and roll into balls. 
  2. Finely chop and crush your walnuts until it resembles a coarse flour. You can do this with a rolling pin or wine bottle and a plastic bag or use a food processor to mince 'em up.
  3. Combine walnuts with panko in a medium bowl and set aside.
  4. Crack eggs into a medium bowl and whisk well.
  5. Working one at a time, dip the goat cheese balls into the whisked egg then into the panko bowl. Roll/sprinkle until coated on all sides.
  6. Place panko goat cheese balls spaced on a parchment paper lined baking sheet or plate and freeze for 30 minutes.
  7. When you're ready to bake, preheat oven to 465 degrees F and line a baking sheet with parchment paper. Place the goat cheese balls on top of the parchment and spray with olive oil. This will help them get crispy and golden.
  8. Place on the center rack and bake for 8 minutes. Depending on your oven's efficiency, check the balls at the 6-minute mark and keep an eye on them to prevent burning.
  9. Once fresh from the oven use a spatula to transfer to a plate or cutting board to cool. Leaving them on the hot baking sheet can make them melt.  You can also try to lift the entire sheet of parchment and place on top of a cooling rack. They’ll slide around a bit when lifted, but with care the whole tray can be transferred crazy quick this way!
  10. Allow to cool slightly, then drizzle with honey before serving. Enjoy as part of a tasty appetizer spread or with your favorite salad!

Wednesday, April 1, 2020

Honey Sesame Chicken Stir Fry

This short and easy Honey Sesame hen Stir Fry is packed with juicy bird breast strips, tender inexperienced beans and yellow peppers in a candy and sticky sauce.

That’s it! So extremely good quick and clean, you’ll be wondering why you haven’t made this recipe sooner.

Honey Sesame Chicken Stir Fry
Honey Sesame Chicken Stir Fry

It’s no secret that I really like a great stir fry. My favored issue about a stir fry is that you could basically use some thing greens you've got available, making it a remarkable recipe for cleansing out the produce drawer to your fridge.

It’s actual, I’m in love! no longer best do I like the factor list for this spreadable Land O Lakes Butter with Olive Oil & Sea Salt (candy cream, olive oil, salt and sea salt), however I additionally love the company behind it.

I can’t get enough of this sweet and sticky sauce. I brought a pinch of pink pepper flakes to present it just a contact of warmth at the stop, but if you’ve were given some picky palates, you may depart that pinch out.

Honey Sesame Chicken Stir Fry

INGREDIENTS :

  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp cornstarch
  • 2 large boneless skinless chicken breasts, cut into bite-size strips
  • 2 tbsp Land O Lakes Butter with Olive Oil & Sea Salt, divided
  • 2 cups fresh green beans, trimmed
  • 1 yellow bell pepper, cut into strips
  • 1 tsp sesame oil
  • 2 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp sesame seeds

For the Sauce:

  • 1/2 cup chicken broth
  • 3 tbsp honey
  • 1 tbsp sugar
  • 2 tbsp rice vinegar
  • 1/4 cup soy sauce
  • 1 tbsp sesame oil
  • pinch of red pepper flakes
  • 2 tbsp cornstarch

INSTRUCTIONS :

  1. Combine the chicken breast strips, garlic powder, salt, black pepper and 1 tbsp cornstarch in a bowl and stir to coat. Set aside.
  2. Heat a large non-stick pan or wok over medium heat and add 1 tbsp Land O Lakes Butter with Olive Oil & Sea Salt. Toss in the green beans and stir fry, until beans are tender and slightly charred (about 5 minutes). Add in the yellow pepper strips and cook an additional 3 minutes, until tender. Transfer veggies to a plate and return wok to stove top.
  3. Add in another tablespoon of Land O Lakes Butter with Olive Oil & Sea Salt along with 1 tsp sesame oil over medium heat. Cook the chicken breast strips on all sides, until browned and heated through. Transfer to the plate with the veggies and keep warm.

For the Sauce:

  1. Combine the chicken broth, honey, sugar, rice vinegar, soy sauce, sesame oil and red pepper flakes (optional) in a small dish and whisk to combine.
  2. Return the wok to the stove top over medium heat and toss in the garlic and ginger and cook until fragrant, about 30 seconds.
  3. Pour in the sauce mixture, reserving about 2 tbsp of the sauce. Heat in the wok, until flavors have blended and sauce is simmering, about 3 minutes.
  4. To the leftover 2 tbsp of sauce, add in the remaining 2 tbsp cornstarch and whisk to combine. Pour into the simmering sauce and stir until the sauce has thickened.
  5. Add the chicken and veggies back to the wok and stir to coat. Sprinkle the sesame seeds on top and serve hot. Enjoy!

Tuesday, March 31, 2020

Roasted Yellow Squash With Parmesan Cheese And Herbs

This roasted yellow squash with parmesan cheese and herbs recipe is the right flavorful side dish that may be geared up in much less than 30 minutes. It’s aromatic and has a deep taste.

The roasted squash is so soft and flavored with the simple seasoning you can locate on your pantry: Italian herbs seasoning, garlic, and cayenne pepper. that is an clean squash recipe that you are going to like.

Roasted Yellow Squash With Parmesan Cheese And Herbs
Roasted Yellow Squash With Parmesan Cheese And Herbs

To make this roasted summer season squash, you want the following substances: yellow squash, parmesan cheese, olive oil, Italian herbs, cayenne pepper, garlic, salt, and pepper.

Yellow squash is excessive in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. It's also rich in manganese. Manganese is a useful mineral to assist the body’s capacity to technique fat and carbohydrates.

Roasted Yellow Squash With Parmesan Cheese And Herbs

INGREDIENTS :

  • 7 cups thick-sliced yellow squash (about 1/4 inch to 1 cm in thickness) (from 6-7 medium-size yellow squash)
  • 2-3 tbsp olive oil
  • ½ cup grated parmesan cheese
  • ½ tsp minced garlic
  • ½ tsp salt (use less or more according to your liking)
  • ¼ tsp black pepper
  • ½ tsp Italian herb seasoning
  • ⅛ tsp cayenne pepper (OPTIONAL)

INSTRUCTIONS :

  1. Preheat oven to 450° F 
  2. Trim the stem end of the squash and cut them into round slices with equal thickness so they cook evenly. Use paper towels to absorb some excess water from the yellow squash to prevent a mushy texture after cooking.
  3. Transfer to a large bowl, and season with oil, Italian herbs, cayenne pepper, parmesan cheese, garlic, salt, and pepper. Mix well.
  4. Transfer the mixture to a shallow baking dish. Cook, uncovered, for about 20-25 minutes.

Monday, March 30, 2020

Vegan Cheese Sauce

Silky smooth vegan cheese sauce this is also nut free! It’s truely perfect over nachos, baked potatoes, steamed broccoli and makes a delicious mac and cheese.

What’s the hardest element for human beings to surrender once they need to head vegan? CHEESE. I listen it again and again again; humans can usually believe going meatless however cheese? That’s a difficult one! As a former cheese enthusiast, I totally apprehend! It felt truly tough in the starting, however now I don’t leave out it in any respect. 9 years in the past, when I went vegan, there weren’t as many scrumptious vegan cheeses you may buy at the store like there are these days. Now i'm able to locate vegan cheese merchandise at my neighborhood bargain save. those are exciting instances people!

Vegan Cheese Sauce
Vegan Cheese Sauce

All of my vegan cheese recipes thus far have covered cashews, due to the fact while soaked and then blended with different substances, they make a sincerely rich, thick and creamy cheese sauce. I fell in love with cashews awhile lower back for their capability to create such wealthy, creamy dishes together with the cheeses above and sour cream.

However what’s someone to do this can’t eat nuts? That’s who this recipe is for nowadays! And each person else who enjoys an extremely-creamy vegan cheese sauce to drizzle over the entirety. severely, i was amazed at how proper this became out with such simple elements. i'm hoping you love it, too!

Vegan Cheese Sauce

INGREDIENTS:

  • 1 1/2 cups peeled and chopped russet potato (1 medium)
  • 1 cup peeled and chopped carrots (about 2-3 carrots)
  • 2 cups unsweetened non-dairy milk
  • 1/2 cup nutritional yeast
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon cornstarch
  • Optional for nacho cheese: 4 oz can diced green chiles, drained

INSTRUCTIONS:

  1. Add the potatoes and carrots to a medium pot and cover with water. Bring to a boil, and cook for about 10 minutes, until fork tender.
  2. While the vegetables are boiling, add all the other ingredients (including green chiles if using) to a blender. 
  3. Drain the potatoes and carrots and add them directly to the blender with the other ingredients. Blend on high until silky smooth. You don't need to warm it further, but if you want you could add it to a pot to keep it warm. Stir frequently if you do this; it will thicken even more.
  4. Serve over tortilla chips, drizzle on baked potatoes or steamed broccoli. Mix into macaroni pasta to make mac and cheese! Store leftover vegan cheese in the refrigerator for up to 4 days, if it lasts that long.

Sunday, March 29, 2020

Roasted Shrimp And Brussels Sprouts

These Roasted Shrimp and Brussels Sprouts are a short and easy dinner. Lemon and garlic make this a flavorful sheet pan dinner you can make in about 20 minutes!

This is a wintery variation of the Roasted Shrimp and Asparagus that I shared in the spring. Brussels sprouts are so delicious when they are tossed with olive oil and sliced garlic and then roasted. i really like to slice them in 1/2 and area the reduce side down at the baking sheet so that they get fine and caramelized. The brussels sprouts take longer than the shrimp to cook, so within the period in-between the shrimp get a brief marinade with lemon zest, olive oil, salt and pepper. After the sprouts were roasting for about 15 minutes, the shrimp be a part of them for the final few minutes of roasting.

Roasted Shrimp And Brussels Sprouts
Roasted Shrimp And Brussels Sprouts

Shrimp cook very quickly, and overcooking them will lead them to rubbery and just usually now not appetizing. but the exceptional aspect about them is you could inform they may be completed after they flip from grey to crimson. I commonly use pretty massive shrimp, 21-24 depend according to pound, and they commonly take about 5 minutes to cook dinner. Cooking time will range depending on the dimensions you use, so just keep a near eye on them.

After they come out of the oven, i like to give them a dusting of parmesan cheese, squeeze some lemon juice over them and serve with rice. this is certainly one of my favourite weeknight dinners because it's so fast, healthy and scrumptious. best for a Monday, right?

Roasted Shrimp And Brussels Sprouts

INGREDIENTS:

  • 1 pound Brussel sprouts trimmed and cut in half
  • 3/4 pound shrimp peeled, with tails on
  • 4 tablespoons olive oil divided
  • 4 garlic cloves divided, 2 sliced and 2 minced
  • 1 lemon zested and sliced
  • parmesan cheese for topping about one ounce
  • pinch red chili flakes
  • salt to taste
  • pepper to taste

INSTRUCTIONS:

  1. Preheat oven to 425°F
  2. In a small bowl, combine shrimp, 1 tablespoon of olive oil, the zest of one lemon, the minced garlic, a pinch or red chili flakes, salt and pepper.  Stir to combine and set aside to marinade for 15-20 minutes.
  3. While shrimp are marinating,  toss the Brussel sprouts with 3 tablespoons of olive oil, the sliced garlic, a pinch or red chili flakes, salt and pepper on a large sheet pan.  Make sure sprouts are completely coated.  Turn them so that the flat sides are facing down.  Roast for 15 minutes.
  4. Remove from oven and use a spatula to turn the Brussels sprouts.  Pour the shrimp and marinade onto the sheet pan and stir to coat everything in the marinade.  Arrange everything in a single layer. Return to the oven and roast for about 5 more minutes, or until shrimp are cooked through.
  5. When done, remove from oven and squeeze 1-2 lemon slices over shrimp and brussels sprouts, then grate parmesan cheese over everything.  Serve with more lemon slices.

Saturday, March 28, 2020

Corned Beef And Cabbage Soup

Saint Patrick’s Day is right across the corner and with the chilly climate I figured it turned into the precise time to make a nice huge pot of corned pork and cabbage soup!

Corned Beef And Cabbage Soup
Corned Beef And Cabbage Soup

This is a great simple soup that relies at the flavour of the corned beef which is slowly braised till it’s melt in your mouth smooth and oh so good! After the beef I load this soup up with greens such as the usual onions, carrots and celery in addition to plenty of cabbage, which goes so well with the corned beef.

I like to fill out this stew with potatoes or cauliflower, celeriac or even barley making for one hearty comforting meal! This Saint Patrick’s Day curl up with a bowl of corned beef and cabbage soup!

Corned Beef And Cabbage Soup

INGREDIENTS:

  • 1 tablespoon oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, chopped
  • 4 cups chicken broth (or beef broth or ham broth)
  • 1 pound raw corned beef in pickling juices, diced
  • 2 potatoes, peeled and diced
  • 2 cups cabbage, shredded
  • salt and pepper to taste

INSTRUCTIONS:

  1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 3-5 minutes, before adding the garlic and cooking until fragrant, about a minute.
  2. Add the broth, corned beef, potatoes and cabbage, bring to a boil, reduce the heat and simmer until the beef is tender, about 1-2 hours.