Recipe from Our Best Bites
This is my favorite way to do whipped cream. Way better than anything store bought.
1 c. whipping cream
1/3 c. powdered sugar
1 teaspoon vanilla extract
Combine whipping cream and powdered sugar in a large bowl. With an electric hand mixer, beat whipping cream until soft peaks form.
Recipe from Denise Taylor
Makes 1 pint
1 1/2 c sugar
3/4 c buttermilk
1/2 c butter
2 Tbsp corn syrup
1 tsp baking soda
2 tsp vanilla
- Bring all ingredients, except vanilla, to a boil in a LARGE pan (mixt will bubble up).
- Boil for 4 minutes
- Remove from heat and stir in vanilla.
Recipe from Food Nanny Cookbook
serves 4 | time: 30mins
3/4 lb bacon, cooked and torn/cut into pieces
4 small boneless/skinless chicken breasts
Fresh ground black pepper
2 Tbs olive oil
2 cups sour cream
1/4 cup milk
1 7oz can of Chipotles in Adobo Sauce
1. Start frying bacon. If you are like me and have a hard time doing multiple things in the kitchen at once. Or if you are also like me and hate bacon grease popping on you and hide behind a screen then cooking bacon in the oven may be a better option. 🙂 lay bacon on a baking sheet that is lined with foil. Bake at 400 for 10-15mins, or until bacon reaches desired crunchiness.
2. Pound chicken breasts with meat mallet.
3. sprinkle generously with black pepper
4. In a large frying pan over medium heat add the olive oil. Saute the chicken for about 3 min. per side. Remove from heat.
5. Place the sour cream, bacon pieces, 1 to 2 chipotles from the can and 1/4 cup milk in a food processor or blender and blend well.
6. Pour the sauce over the cooked chicken and return to medium heat and bring to a boil. Stir the sauce into the chicken juices. Cover and let simmer until the chicken is fully cooked and sauce is like gravy.
Serve with rice and corn tortillas.
a recipe from the Food Nanny
2 Large boneless/skinless Chicken Breasts
4 Tbsp cream cheese, softened
Garlic Salt, to taste
Lemon Pepper, to taste
1 cup fresh spinach
3/4 Cup mozzarella cheese, grated.
1/2 cup breadcrumbs
2 Tbsp melted butter
Pound chicken breasts (in a plastic bag or between plastic wrap) with a mallet – as flat as they can go without tearing so you can easily roll them up.
Lay them out, “frost” each piece of chicken with 2 Tbsp of cream cheese. Sprinkle on half the mozzarella cheese. Roll up very tightly.
At this point you could wrap with plastic wrap and keep in the fridge until ready to complete the dinner, or even freeze up to a week. If frozen thaw before baking.
Place on small baking sheet lined with parchment paper. Sprinkle with remaining mozzarella cheese.
Mix breadcrumbs with melted butter and sprinkle over the chicken.
Bake at 350 for 35-45 mins or until the juices run clear.
Let rest 10 mins. Slice in 1 inch pieces to serve.
Food Nanny rec’ds to be served with: baked potatoes, quinoa or fettuccini noodles. Winter squash, yellow zucchini or broccoli. Salad and rolls.
serves 4 | prep time : 25 mins | total time : 1 h 15 m
Recipe from Cooking Light
For a quick no-cook meal, substitute diced rotisserie chicken or leftover turkey breast, use pre-cooked bacon you can just zap in the microwave, and you can even buy pico de gallo.
3 Tbs white wine vinegar
1 tsp honey
3/4 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp ground red pepper
2 tablespoons canola oil
3 slices bacon,cooked and crumbled.
8 oz skinless, boneless turkey or chicken breast cut into 1/2 inch pieces
1/4 tsp salt
8 cups torn romaine lettuce
1/2 C pico de gallo
1/2 C diced avocado
1/2 C (2 oz) crumbled queso fresco (feta makes a good sub, or shredded pepperjack)
1/4 C chopped green onions
1 (15oz) can black beans, rinsed and drained
To prepare vinaigrette, combine all ingredients in a medium bowl and whisk to combine, or place in a jar and shake. Set aside.
To prepare salad, heat a skillet to medium high heat. Spray with cooking spray. Sprinkle turkey or chicken with salt and add to pan. Saute until done, about 4 minutes.
Arrange 2 C lettuce on each of 4 plates and divide ingredients among them. If you want to be specific, each serving should have about: 2 teaspoons bacon, 5 tablespoons turkey or chicken, 2 tablespoons pico de gallo, 2 tablespoons avocado, 2 tablespoons queso fresco, 1 tablespoon onions, and about 1/3 cup beans.
Drizzle vinaigrette evenly over salads. Serves 4.
- 50-ish caramels (11-13oz)
- Chocolate Cake Mix (Devil’s Food)
- Evaporated Milk (divided)
- 1/2 c. butter (melted)
- Chocolate Chips (however much you want, but about 1 c.)
- Mix the cake mix with the butter and 1/3 c. evaporated milk
- Divide the mix into two, press half into the bottom of an ungreased 9×13 pan and bake for 6 minutes at 350°F
- Melt the caramels with 1/3 c. evaporated milk
- Pour the melted caramel mixture onto the baked brownie bottom
- Sprinkle chocolate chips over the caramel
- Drop the remaining cake mixture over the top
- Bake at 350°F for 15-20 minutes
- Try not to eat all of them in one-sitting (maybe this last step is only necessary for me, but we can all probably use the reminder. . .)
p.s. Thanks for the recipe Mom!
We have tried a few different naan recipes and so far this is our favorite.
1 3/4 c of flour
2 tsp sugar
1 tsp salt
3/4 tsp baking powder
2 tsp oil
1/2 cup milk
Mix all dry ingredients
Create a well in the middle of dry ingredients and add wet ingredients
Mix until ingredients come together, knead until smooth and elastic. Add more flour if necessary.
Let dough rest for 10 mins, divide into about 6 separate balls.
Heat skillet to medium heat.
Roll out balls until thin and flat.
Melt butter before cooking each naan.
Cook naan until browned on both sides. When they are cooked you can brush with butter and various seasonings.
recipe taken from thekitchenpaper.com
1 c. of quinoa
2 c. of chicken stock or broth
2 Chicken Breasts
Shake of Garlic Powder
1 can of black beans
1 can of corn
Lime Juice (optional)
Add quinoa and chicken broth to pot to boil.
Coat chicken with taco seasoning and grill. once cooked cut into slices or chunks.
Once quinoa is fully cooked, add black beans and corn to quinoa ( I personally don’t add the full cans, but it is up to preference). I also like to add a squirt of lime juice as well as the garlic powder now. Mix all together.
Place individual servings of quinoa mixture in bowls. Add to it chicken and avocado. Top with dressing such as a cilantro lime dressing , southwest ranch or ranch. serve.
I also like to use this recipe for meal prep of lunches for the week. Dividing the meal equally between lunch containers.
1 lb ground turkey
2-inch piece peeled carrots, diced into tiny squares
3 cloves garlic, chopped finely or a shake of garlic powder
2 Tbs cooking oil
1 Tbs soy sauce
1 Tbs oyster sauce
1/4 tsp salt or to taste
1/2 tsp sugar
1 tsp cornstarch
1 stalk scallion, finely chopped
1 fresh and cold iceberg lettuce or butter lettuce
Mix all ingredients, other than garlic (unless using garlic powder) and lettuce, together and let sit for 15 minutes to marinade.
Place chopped garlic cloves in a pan with oil, lightly brown. Add the turkey to the pan. Stir fry, breaking up lumps so that the turkey becomes small little pieces. Stir fry until cooked.
Carefully peel off lettuce leaves, being careful to not tear leaves. Scoop spoonfuls of the turkey into the lettuce leaves.
You can top the turkey with or dip the wrap in different condiments such as: sriracha or sweet chili sauce.
This recipe was adapted from http://rasamalaysia.com/lettuce-wraps/2/
– 1 cup flour
– 1 tsp salt
– 1 tsp baking soda
– 1 egg
– 1 1/8 cups buttermilk
– 2 Tbsp melted butter
– mix the dry ingredients together
– add the wet ingredients (don’t worry, the batter will be lumpy, it’s normal)
– cook until golden brown on each side
Recipe from http://www.allrecipes.com