foodhunting03

INGREDIENTS 1 tsp dried mixed herbs (or Italian seasoning) 1/2 tsp paprika 1/2 tsp ground coriander 1/2 tsp ground ginger 1/2 tsp ground garlic Salt Ground black pepper 180 ml chicken stock divided 2 tbsp olive oil divided 500 g (3) skinless boneless chicken breast fillets INSTRUCTIONS In a small bowl mix together the mixed herbs (or Italian seasoning), paprika, coriander, ginger, garlic, salt, pepper, 1 tbsp olive oil and 2 tbsp. chicken stock into a paste. Put the chicken breasts in a bowl and coat the fillets in the paste. Select the sauté setting of the Instant Pot, add in the oil into the instant pot insert and when hot brown the chicken fillets on both sides (about 2 mins on either side). Remove the chicken fillets from the Instant Pot insert, and set aside on a plate. Add the remaining 2/3rds cup of chicken stock into the Instant Pot insert, and scrape any bits stuck to the bottom of the pot from frying with a silicon or wooden

Ingredients 1 lb. Boneless, skinless chicken thighs 1 cup Basmati rice 3 tbsp. Olive oil 1 Onion medium 2 Carrots medium 2 cups Chicken broth 1 tsp. Favorite Chicken Seasoning* (or to taste) 1 tsp. Salt and pepper, to taste** (or to taste) Psst! Scroll up the post for detailed step-by-step photos! Instructions Preheat the oven to 450 °F. In a large skillet, sauté the chopped onion with olive oil over medium-high heat for about 3 minutes. Add the carrots and cook for another 3 minutes. Add the chicken and season it with salt, pepper, and your favorite chicken seasoning (Mrs. Dash Original Seasoning, Taco Seasoning, Old Bay Seasoning, etc.). Cook the chicken for 5-7 minutes. Transfer the chicken to a medium casserole dish and add the rice and chicken broth. Stir well. Cover the casserole with foil and bake for 40 minutes. This Recipe adapted from >>>> Click Here

INGREDIENTS 1 1/4 pounds boneless skinless chicken breast thinly sliced 1/4 cup + 2 teaspoons cornstarch divided use 3 tablespoons vegetable oil 1 1/2 teaspoons minced garlic 1 teaspoon minced ginger 1 teaspoon toasted sesame oil 1/2 cup low sodium soy sauce 1/3 cup water 1/2 cup dark brown sugar 1/2 cup green onions cut into 1 inch pieces salt and pepper to taste INSTRUCTIONS Place the chicken and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly. Heat the vegetable oil in a large pan over high heat Add the chicken to the pan in a single layer and season to taste with salt and pepper (keeping in mind the sauce has plenty of salt in it!). Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed. Remove the chicken from the pan and place on a plate lined with paper towels Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to th

Ingredients 1 tablespoon butter, divided 2 tablespoons olive oil, divided FOR THE MUSHROOMS 8 ounces sliced mushrooms 1 large yellow onion, sliced salt and fresh ground pepper, to taste 3 cloves garlic, minced FOR THE CHICKEN BREASTS 4 (1-pound total) boneless, skinless chicken breasts, pounded down to 1/4-inch thickness salt and fresh ground pepper, to taste 1/2 teaspoon garlic powder 1/2 teaspoon smoked or sweet paprika 1 teaspoon Italian Seasoning 4 ounces shredded part skim mozzarella cheese 1/2 cup low sodium chicken broth chopped fresh parsley, for garnish Instructions Preheat oven to 375F. Lightly grease a 9x13 baking dish with cooking spray and set aside. In a large skillet over medium-high heat, melt 1/2 tablespoon butter and add 1/2 tablespoon olive oil.  Add sliced mushrooms and sliced onions to the skillet; season with salt and pepper, and cook for 5 minutes. Stir in the garlic and cook for 30 more sec

Ingredients 1 lbs chicken I used legs, and thighs 1 1/2 cup all purpose flour 1 tsp salt 1 tsp ground black pepper 1 tsp celery seed 1 tbsp onion powder 1 tsp poultry seasoning 1 tbsp garlic powder 1 tsp smoked paprika 1/4 cup vegetable oil 2 cups chicken broth 1 cup whole milk 2 tsp minced garlic 1 medium sized onion chopped Instructions Start off by making sure that all of the chicken is nice and clean. Pour 1 1/2 cup flour into a large bowl, and add in seasonings : garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika. Mix until well incorporated. Coat the chicken with the seasoned flour, and make sure you coat all surfaces. Reserve the seasoned flour Pour 1/4 cup of vegetable oil into a large pan, then place the plan over medium heat. Start adding in the chicken, but be sure to not over crowd the pan ( use a pan big enough to hold all of the chicken). Cook the chicken until it is

Ingredients 1 1/2 lbs chicken thighs boneless, skinless 1 cup soy sauce 1 cup brown sugar packed 1 cup pinapple juice 4 cloves garlic chopped 1 tbsp ginger fresh, minced Instructions Place chicken thighs in gallon-sized Ziploc bag, set aside. Combine remaining ingredients in medium-sized mixing bowl and mix until sugar dissolves. Pour marinade over chicken, press air out of bag, and seal tightly. Refrigerate overnight (or at least 4 hours). Heat grill to medium heat. Remove chicken from bag and set aside. Do NOT discard marinade.  In a medium saucepan, bring marinade to a simmer and simmer for 5-10 minutes. Place chicken on grill and brush some of the hot marinade over the top (do not place brush back in marinade after brushing the chicken). Continue to grill chicken until done (165 degrees internal temp). Place cooked chicken in a baking dish and pour remaining hot teriyaki marinade over the top. Serve immediately. Thi

INGREDIENTS 2 boneless skinless chicken breasts 1/2 cup heavy whipping cream 1/4 cup blanched almond flour 1/4 cup capers drained 4 tablespoons salted butter divided 2 tablespoons olive oil 2 lemons zested and juiced (1/4 cup lemon juice) 2 tablespoons freshly chopped parsley INSTRUCTIONS Slice the chicken breasts in half along the length to make them thinner. Pat dry with a paper towel. Season both sides of each chicken breast with salt and pepper. Prepare a shallow plate containing almond flour. Place each chicken breast in the flour to coat both sides and shake off the excess. In a wide nonstick pan, add olive oil and 2 tablespoons of butter over medium heat, stirring until the butter is melted and the pan is hot. Add chicken breasts in a single layer. Cook until each side is golden brown, about 5 minutes per side. When the chicken is cooked through, transfer to a plate. Work in batches if your pan is not large enough to hold them all at o

INGREDIENTS 1 (3-4 pound) whole chicken (giblets removed and discarded, if included) 6 cloves garlic, minced (about 2 Tbsp.) 2 Tbsp. butter, melted salt and freshly ground black pepper INSTRUCTIONS Thoroughly rinse the outside and inside of the chicken. Gently pat try with paper towels. Using your fingers, carefully lift up the skin on top of the chicken (near the neck) and pull up gently. With your other hand, gently separate the skin from the breast and thigh meat. Then take half of the garlic and stuff it in between the skin and meat, so that it is fairly evenly spread out. Take the remainder of the garlic and spread it all over the cavity inside the chicken. Then take the butter and baste the entire outside of the chicken. Sprinkle generously with freshly ground pepper and salt. (Optional: Cover and refrigerate for 12-24 hours.) Adjust oven rack to lowest position and preheat to 450 degrees. Place foil loosely in large roasting pan. Flip chicken so br

Ingredients for the chicken: 1 pound chicken breasts or thighs (really tasty) cut into irregular 1 inch cubes 1-2 cups self- rising flour or cornstarch if making gluten free 2 large eggs 3 cups Oil for deep frying or as many cups as you need for your fryer Ingredients for orange chicken glaze/sauce: 1 large orange juiced 1 large orange is around 3/4 cups 1/4 tsp. orange zest 2 Tbsp. soy sauce 3 Tbsp. Sugar 1 Tbsp. brown sugar 1/4 cup rice wine vinegar found near the soy sauce in most grocery stores- use a brand like Nakano 1 tsp. crushed red pepper flakes or 1/2 tsp. Sriracha sauce Use to taste. Add more if you like it spicy 1 clove of garlic minced 2 tsp. corn starch 1/8 tsp. ground ginger INSTRUCTIONS Heat the oil in a frying vessel or fryer to 375 degrees.   This temperature is optimal for a deep fry.   Make sure there is enough oil to cover the chicken. In a medium bowl, whisk the eggs until they are mixed thoroughly

INGREDIENTS: FOR THE CHICKEN: 5 thin sliced boneless, skinless chicken breast 10 pieces thick cut bacon 1 teaspoon garlic salt 1 teaspoon fresh ground pepper 3 Tablespoon butter Cilantro for garnish (optional) FOR THE JALAPENO CREAM SAUCE: 1 cup heavy whipping cream 1/2 cup whole milk 2 jalapenos 2 cloves of garlic 1/2 teaspoon garlic salt 1/2 teaspoon onion powder 1/2 teaspoon cayenne pepper 1 cup fresh grated parmesan cheese DIRECTIONS: Wrap 2 pieces of uncooked bacon around each chicken breast, and season with garlic salt and pepper. Melt butter in a heavy skillet over medium high heat and add chicken.   Cook 5 minutes per side until bacon is crispy and chicken is cooked through.   Remove from skillet and set aside. In a food processor or blender add: cream, milk, jalapeños, garlic, garlic salt, cayenne pepper, and pulse on high until combined. Pour into same skillet and cook over medium heat about 5 minutes, stirrin

Ingredients 1 c extra virgin olive oil 1/3 c ricotta cheese 2 c all purpose flour 5 eggs organic pasture raised 1 1/4 c granulated sugar 1 tsp baking powder 1/4 tsp baking soda Zest from 1 lemon A pinch of sea salt 1 lb blackberries 1/4 c edible flower blossoms Blueberry Sauce 1/2 lb blueberries 1/2 lemon juiced 2-3 tbsp wild honey 1 tsp vanilla extract Mascarpone Cream 4 large egg yolks organic pasture raised 4 tbsp granulated sugar 3/4 lb mascarpone cheese 1.5 c whipped cream ( Stiff ) zest from 1 lemon Lemon curd 1/2 c lemon juice freshly squeezed Zest from 1 lemon 5 large egg yolks organic pasture raised 1/2 c granulated sugar 5 tbsp butter cut into 5 pieces. Instructions Make the Blueberry Sauce: Start by adding the blueberries with the lemon juice, vanilla and honey to a small sauce pan. Bring to a simmer and cook for a couple of minutes, just until the blueberries burst.

Calories calculated for 15 bars (not counting the optional add-ins) 2 cups finely grated zucchini (I firmly packed it in) 1 cup brown sugar (What? They're still brownies after all.) 1 1/3 cup applesauce (I used unsweetened) 2 eggs 2 teaspoons vanilla 2/3 cup flour (I used Oat Flour, but all-purpose flour would be fine) 1 cup cocoa powder 2 teaspoons baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt Optional add-ins: -About a cup of chocolate chips and/or nuts -Frosting: 1/2 cup chocolate chips, 1/2 cup butterscotch chips, and 1/2 cup peanut butter melted together or just a few pounds of Nutella (in case you feel weird about eating brownies that are too heathy)  Preheat the oven to 350ºF. Grease a 9x13 inch pan. Mix together the zucchini, sugar, applesauce, eggs, and vanilla. Stir together the remaining ingredients and add to the wet ingredients, stirring until combined. Stir in the choco

Ingredients: 1 cup butter, room temperature 3/4 cup granulated sugar 1/2 cup light brown sugar 1 egg, plus 1 yolk 1 tablespoon vanilla 1 teaspoon baking soda 1 teaspoon cream of tartar 1/2 teaspoon kosher salt 1 teaspoon ground cinnamon 2 3/4 cup flour Cinnamon Sugar Mixture 1/4 cup granulated sugar  1 tablespoon ground cinnamon Instructions: Preheat oven to 325°F. Line a baking sheet with a parchment paper and set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, 2-3 minutes. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary. Turn mixer to low and add in flour, mixing until just combined. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combi

Ingredients 2 cups oat flour 1/3 cup protein powder 1/2 cup nut butter, melted and slightly cooled 4 Tablespoons maple syrup 2 teaspoons pure vanilla extract 1/2 cup milk optional: 1/4-1/3 cup mini chocolate chips Instructions Line a baking sheet or plate with parchment paper or a silicone baking mat. Set aside. In a large bowl, whisk together the oat flour and protein powder. Using a rubber spatula or wooden spoon, stir in the nut butter, maple syrup, vanilla, and milk. The mixture should be like a cookie dough consistency— come together, but shouldn't be sticky. If it's too dry, add 1 Tablespoon milk. Stir in the chocolate chips, if desired. Using a cookie scoop or spoon, grab 1.5-2 Tablespoons of dough and roll into balls. Set the rolled balls on the baking sheet or plate as you finish the rest. Store in an airtight container in the refrigerator for up to 1 week. This Recipe adapted from >>>> Click Here

Ingredients 4 slices bread 1/3 cup smooth peanut butter 1/4 cup brown sugar 2 large eggs 2 tbsp milk Instructions Heat large frying pan on medium heat. Spread peanut butter on one side of each slice of bread. Sprinkle brown sugar over the peanut butter on two of the slices. Top those two slices with the other pieces of bread to form two sandwiches. In an 8-inch square pan beat the eggs an milk together. Coat both sides of the sandwiches in the egg mixture and spray the frying pan with cooking spray before placing the sandwiches in the pan. Cook the sandwiches until the first sides are browned, about two minutes, and then flip to cook the remaining side. Remove sandwiches from pan, slice in half and serve with maple syrup if desired. Enjoy! This Recipe adapted from >>>> Click Here

Ingredients 3 cups all purpose flour 2 tablespoons cornstarch 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup room temperature unsalted butter 2 eggs 3/4 cup brown sugar 1/2 cup granulated sugar 2 teaspoons vanilla extract 2 cups semi sweet chocolate chips Instructions Preheat oven to 350 and line cookie sheet with parchment paper Sift together the flour, cornstarch, baking powder, baking soda, salt and set aside In a separate bowl or stand up mixture cream together the room temp butter, both sugars , eggs and vanilla. Blend until smooth and fluffy Add the flour mixture to the butter mixture a little at a time until all of it is incorporated Fold in chocolate chips I used a 1 1/2 tablespoon cookie scoop and place the mounds of cookie dough about 2 inches apart Bake 9-11 minutes depending on your oven-the edges should be slightly brown cool on a wire rack This Recipe adapted from

INGREDIENTS: FOR THE COOKIE LAYER: 1 cup (226g) unsalted butter, softened 1/3 cup (67g) firmly packed light brown sugar 1 large egg 1 teaspoon vanilla extract 2 & 1/4 (270g) cups all-purpose flour 1 teaspoon salt 1 cup (120g) finely chopped pecans* FOR THE TOPPING: 2/3 cup (158ml) light corn syrup 1/2 cup (100g) firmly packed light brown sugar 2 large eggs 2 tablespoons (28g) unsalted butter, melted 1 teaspoon vailla extract 1/4 teaspoon salt 1 & 1/2 cups (180g) chopped pecans* 2 cups (340g) semisweet chocolate chips DIRECTIONS: TO MAKE THE COOKIE LAYER: Preheat oven to 350°F. Grease an 8-inch square baking pan. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and mix well. Reduce mixer speed to low. Gradually add the flour, pecans, and salt. Mix just until combined. Transfer the mixture to the prepared pan, and press evenly into the bottom

Ingredients 210 g Confectioners Sugar 210 g Super Fine Almond Flour 150 g Egg Whites, divided 190 g Sugar 60 mL Water (Optional) Gel Food Coloring Instructions Dry Ingredients Place almond flour and confectioners sugar into food processor, pulse about 20 times. Sift into bowl large bowl, discarding any large pieces. Do not push large pieces through sifter. Then add 75g of egg whites into the bowl. Thoroughly mix together to form a paste. Feel free to be aggressive with your mixing. When combined, cover and set aside. Making the Meringue Add remaining 75g of egg whites into a stand mixer, and set aside. Meanwhile, add white sugar and water into a small pot, and turn on medium-high. Once mixture heats to 110°C (230°F) turn on stand mixer to high and beat egg whites.  When sugar mixture reaches 118°C (244°F) and egg whites have reached stiff peaks (but not dry), slowly drizzle the sugar mixture into the beating egg whites, ensuring that the st

INGREDIENTS 1 1/2 cups (380g) ripe and mashed banana (3-4 medium bananas), measured 1/2 cup (100g) packed light brown sugar 1/2 cup (100g) granulated sugar 1/2 cup (110g) unsalted butter, melted 2 large eggs 1 tsp vanilla extract 1/2 cup (130g) 2% Greek yogurt (sour cream also works) 1 1/3 cups (180g) all-purpose flour 1 tsp baking soda 1/2 tsp salt 3/4 cup (140g) mini chocolate chips + a handful more for sprinkling on top INSTRUCTIONS Preheat your oven to 325F and grease and line a 9×5 loaf pan with parchment paper. In a bowl, whisk together the flour, baking soda, and salt. Set aside. In a separate bowl, mix together the melted butter and sugars until you reach a paste-like consistency. This may take some vigorous whisking for a minute or two. You can either use a whisk or an electric mixer with the paddle attachment. Add in your mashed bananas followed by the eggs, yogurt, and vanilla. Once all of your wet ingredients are mixed tog