foodhunting03

INGREDIENTS Steaks: 4 New York Steak strip steaks (Porterhouse steaks) Salt and pepper to season 1-2 tablespoons olive oil Creamy Garlic Shrimp: 3 tablespoons unsalted butter, divided 8 ounces (250 g) shrimp deveined, tails on or off 4 cloves garlic (or 1 tablespoons minced garlic) 1/4 cup dry white wine or low-sodium chicken broth 3/4 cup heavy cream* (thickened cream) 1/4 cup fresh shredded parmesan cheese Salt and pepper to taste 1 tablespoon fresh parsley chopped INSTRUCTIONS Pat steaks dry with paper towel. Season with salt and pepper. Heat a large cast iron skillet or grill over medium-high heat. Sear/grill steaks for 4-5 minutes each side until browned and cooked to desired doneness. Transfer steaks to a warm plate; set aside. Melt 2 tablespoons butter in the skillet (if using a skillet). Add shrimp to the skillet, season with salt and pepper and sear until just cooked and pink -- about 2 minutes. Transfer to a bowl; set aside. (For grill

INGREDIENTS 1 1/2 - 2 lbs. bone-in skin-on chicken thighs salt ground black pepper 2 tablespoons olive oil 4 cloves garlic, minced 1/2 - 3/4 cup chicken broth 3 tablespoons brown sugar 1/2 teaspoon apple cider vinegar 3 dashes cayenne pepper 1/4 teaspoon salt or more to taste 1 tablespoon chopped parsley INSTRUCTIONS Season the chicken thighs with salt and ground black pepper on both sides of the chicken. Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated and hot, add the olive oil. Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown. You can also pan-sear the chicken in a skillet and then transfer them over to the Instant Pot. Add the minced garlic and saute until light brown. Add the chicken broth, brown sugar, apple cider vinegar, cayenne pepper and salt. Cover the pot and select Manual and set to High pressure for 8 minutes. When it beeps, turn to Quick Release. When the valve drops, remove

INGREDIENTS 3 cups all purpose baking mix Bisquick or Arrowhead Mills brands have both been tested 1 pound ground chicken 2 tablespoons Tapatio Salsa Picante hot sauce 4 cups sharp cheddar cheese shredded 1/2 cup milk 1/2 teaspoon oregano 1/4 teaspoon garlic powder 1/4 teaspoon onion powder dash or salt and pepper INSTRUCTIONS Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. Mix together all of the ingredients in a large bowl, either by hand or with a stand mixer fitted with a paddle attachment. Once combined, form into small balls, approx 1 inch in diameter. Place on prepared baking sheet, and bake for 20 to 25 minutes, or until golden brown with an internal temperature of 165 degrees. This Recipe adapted from this -->> SITE

Ingredients 6 tablespoons basalmic vinegar 1/2 cup zesty Italian dressing (fat free is great) 1.25 pounds chicken tenders (or breasts) 2 heads broccoli 1 cup baby carrots 1/2 pint cherry tomatoes 1 teaspoon Italian seasoning 3 tablespoons olive oil 1/2 teaspoon garlic powder Optional: fresh parsley, salt and pepper Instructions Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray (line with parchment paper if you tray isn't already nonstick or the balsamic + Italian mixture will stick to it) and set aside. Whisk together the balsamic vinegar and zesty Italian dressing. Trim the tenderloins of fat and undesired parts. Alternatively cut the breasts into small 1/4th-1/2th inch thick pieces (resemble the size of the tenders in the picture/video) 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. Chop the brocc

Ingredients 6 chicken thighs bone and skin on 3 green onions from tip to tail with root trimmed 1/2 yellow onion 1/2 jalapeno pepper de-seeded and de-veined 1/3 cup soy sauce 1/4 cup distilled white vinegar 2 tablespoons vegetable oil 1 tablespoon brown sugar 2 teaspoons thyme 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice Instructions Note: click on times in the instructions to start a kitchen timer while cooking. Add the chicken thighs to a large skillet and brown them on medium high heat on both sides for 3-5 minutes. In a food processor add the green onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice and puree until smooth. Add the chicken to the slow cooker skin side up and pour the sauce over the chicken. Cook on low for 8 hours. This Recipe adapted from this -->> SITE

Ingredients 4 chicken thigh 4 sprig thyme 4 garlic clove 1 inch grated ginger 1 small cabbage cut into wedges 1 tablespoon butter 6 carrot cut into 1 inch pieces 4 russet potato cubed 1 large onion 5 pimento cloves 2 tablespoon worcestershire sauce 1/4 cup ketchup 1 cup broth more if needed 1 tablespoon molasses 1 teaspoon brown sugar 1 teaspoon crushed red pepper or 1 de-seeded habanero 1 tablespoon olive oil Instructions prep: Dry brine the chicken: Take the chicken thighs and place in a bowl. Sprinkle on- 1 teaspoon salt, black pepper, garlic powder, paprika, onion powder and cumin. Cover and place in the refrigerator overnight. This step is not necessary but it is HIGLY recommended. In a large non stick skillet, eat the oil. Wen the oil is heated, place the chicken skin side down and allow to brown for about 3 minutes. Flip the tight and allow to brown for another 3 minutes. Remove the chicken and set aside. Brown the potato, carrots and cabbage.

Ingredients Teriyaki Glaze 1 cup low sodium soy sauce 4-5 tablespoons honey depending on how sweet you like it 3 1/2 tablespoons rice wine vinegar 1 1/2 teaspoons sesame oil plus more for drizzling on vegetables 3 garlic cloves minced 3/4 teaspoon grated ginger 1 tablespoon cornstarch 1/4 cup water Salt and black pepper to taste 3 boneless skinless chicken breasts cut in half lengthwise (about 1 1/2 pounds) 3 cups broccoli florets about 2 bunches 1 cup sliced carrots Additional vegetables optional 1/4 cup edamame beans 1/4 cup pineapple chunks Green onions and sesame seeds for garnish Instructions For the glaze: In a medium saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside. For the chicken and vegetables Preheat oven to 400°F. Line a large sheet pan with parchm

Ingredients 2 cups cooked grilled chicken breasts chopped (seasoned with your favorite spices, see note*) 1/4 cup Hidden Valley® Simply Ranch dressing 1/2 cup mozzarella cheese 1/4 cup cilantro minced (optional) 4 8 '' tortillas Instructions Lay tortillas on a clean flat surface. Place about 1/2 cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro on each tortilla. Fold tightly to form a burrito shape. Heat a heavy-duty pan or grill to medium heat. Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden. Remove from heat, slice in half and serve immediately. Notes *For the chicken: You can use cooked rotisserie chicken, leftover chicken, or grilled chicken seasoned with your favorite spices. I like to season my chicken with a tablespoon of fajita seasoning and grill in a hot pan for 5-6 minutes per side or until cooked through.

Ingredients  4 boneless skinless chicken breasts, — trimmed of excess fat and lightly pounded to a relatively even thickness  3 tablespoons extra-virgin olive oil — divided  4 cloves garlic — minced  2 tablespoons chopped fresh rosemary — divided  1 teaspoon ground cinnamon  1 teaspoon kosher salt — divided  1/2 teaspoon black pepper — divided  4 cups Brussels sprouts — trimmed and halved (quarter if very large), about 1 pound  1 large sweet potato — peeled and cut into 1/2-inch cubes  1 medium red onion — cut into 3/4-inch pieces  1 medium Granny smith apple — peeled, cored, and cut into rough 1-inch pieces (these pieces should be larger than the other vegetables) Instructions Preheat the oven to 425 degrees F. Place the chicken breasts in a large ziptop bag. Drizzle with 1 1/2 tablespoons olive oil, then add the garlic, 1 tablespoon rosemary, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Zip the bag tightly, then shake and rub the bag to coa

INGREDIENTS Cooking spray 4 boneless skinless chicken breasts 2 ounces cream cheese softened 1/4 cup shredded cheddar cheese 1/4 cup shredded mozzarella cheese 2 teaspoons finely chopped parsley 1/4 teaspoon garlic powder salt and pepper to taste 8 slices bacon 1 pound small new potatoes halved (can also use regular sized potatoes cut into 1 inch pieces) Optional garnish: chopped parsley INSTRUCTIONS Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray. Using a small knife, cut a slit lengthwise partway across each chicken breast to create a deep pocket. In a small bowl mix together the cream cheese, cheddar, mozzarella, parsley and garlic powder. Season with salt and pepper to taste. Spoon the cheese mixture evenly into the pocket of each chicken breast. Alternatively you can put the filling into a plastic bag and snip the tip to create a makeshift pastry bag to squeeze the filling into the chicken. Season the top of

Ingredients 2 cups (480 ml) whole milk 3 tablespoons honey 2 1/4 teaspoons active dry yeast, (1 packet) SEE NOTE 1 1 large egg 4 tablespoons unsalted butter, melted 5 cups (650 g) bread flour 1 and 1/2 teaspoon salt cornmeal for dusting Instructions In a small saucepan, heat the milk and honey over low heat until it reaches 105-115ºF. Remove from heat, stir in the yeast, and set aside for 5 mins. Whisk in the egg and melted butter. Add the flour and salt to the bowl of a stand mixer. Fit the mixer with the dough hook attachment. with the mixer on low speed, gradually pour the milk mixture into the flour.  Continue to beat on low until the flour is incorporated, stop and scrape down the sides and bottom as needed. Turn the speed up to medium and mix for about 4 minutes, until the dough is smooth and sticky. Scrape the dough out into a lightly oiled bowl. Brush a little oil over the top of the dough. Cover and set in a warm place to rise for 1 hour or until do

INGREDIENTS ¼ cup lemon zest plus ½ cup juice (4 lemons) 1 large egg plus 5 large yolks ⅓ cup plus ¼ cup honey Salt 4 tablespoons unsalted butter, cut into 4 pieces and chilled 2 tablespoons heavy cream 1 recipe Classic Tart Crust (*scroll down for recipe), partially baked and cooled 10 ounces (2 cups) blueberries 2 tablespoons cornstarch 2 tablespoons water INSTRUCTIONS Adjust oven rack to middle position and heat oven to 350 degrees. Measure out 1 tablespoon lemon juice and set aside. Whisk remaining lemon juice, lemon zest, egg and yolks, ⅓ cup honey, and pinch salt in medium saucepan until smooth. Cook over medium-low heat, stirring constantly with rubber spatula, until mixture thickens slightly and registers 165ºF, about 5 minutes. Off heat, whisk in chilled butter until melted. Strain lemon curd through fine-mesh strainer into bowl, then gently stir in cream with rubber spatula. Pour warm lemon curd into cooled tart crust. Set tart on baking sheet

Ingredients For the crust 2 1/2 cups (250 g) chocolate filled Oreos or plain Oreos, about 30 cookies SEE NOTE 1 6 tablespoons unsalted butter, melted For the filling 12 ounces (340 g) semisweet chocolate, coarsely chopped 24 ounces (680 g) cream cheese, softened 1 1/2 cups (300 g) granulated sugar 1/3 cup (28 g) Dutch-processed cocoa powder, SEE NOTE 2 1 tablespoon vanilla extract 1/2 teaspoon salt 3/4 cup (180 ml) heavy cream 4 large eggs, lightly beaten For the glaze 4 ounces (113 g) semisweet chocolate, coarsely chopped 4 tablespoons unsalted butter, cut into cubes 2 tablespoons light corn syrup, SEE NOTE 3 Instructions Make the crust Adjust the oven rack to the lower third position and preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil; set aside. Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for

INGREDIENTS 1 cup warm water 1 envelope quick rise yeast 7g 3 tbsp sugar 1/3 cup milk 1 large egg 2 cups all purpose flour 1 Tbsp olive oil 1 tsp salt 1 1/4 cups all purpose flour plus extra for dusting your worktop liberally 2 Tbsp ground cinnamon 1/2 cup packed brown sugar 2 Tbsp chilled butter cut into small cubes 1/4 cup all purpose flour 1 cup powdered sugar 6 tsp milk INSTRUCTIONS In a medium size bowl, dissolve the yeast in the water. Stir in the milk, egg and sugar. Add the 2 cups flour until the batter gets thick. Beat well with a wooden spoon until smooth, about 100 strokes or use a stand mixer with a dough hook for 2-3 minutes on medium speed. Fold in the oil and salt. Next add remaining 1 1/4 cups flour and mix until the dough starts to come together. Add the cinnamon to the dough and mix in. Transfer the dough to a floured work surface and Knead the dough for about 5 minutes ending with a ball shape. Transfer to a bowl which has been g

Ingredients 2  Cups graham cracker crumbs 8-12  Tablespoons  butter (melted) 1/2 Cup powdered sugar 4 Hershey Chocolate Bar (use 4.4 ounce bars) 1 package mini marshmallows Instructions Preheat oven to 350 degrees Grease 9x13 pan with non-stick butter spray In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (see note below regarding the melted butter and the crust). Place mixture in the bottom of the baking pan. Distribute the mixture evenly and press down and firmly with your fingers to "pack it" along the bottom and sides of the pan. Place in oven and bake for approx. 5-8 minutes (just until sides begin to get a bit golden brown) Remove from oven and let cool. Lay the Hershey bars on top of the graham cracker mixture - covering up all of the graham cracker as completely as possible. Place in over for approx. 3 minutes (until chocolate just begins to melt and gets shiny) Let cool for 1-2 min. Place marshma

Ingredients 1 Box Strawberry Cake Mix 1/2 cup Vegetable Oil 2 Eggs 2 cups White Chocolate Chips Directions Preheat oven to 350 degrees. Mix together cake mix, vegetable oil, and eggs in a large bowl until combined. Mix in white chocolate chips and stir until evenly distributed. Place heaping spoonfuls onto an ungreased cookie sheet. Bake for 12 to 14 mins. Let set on pan for 2 mins then remove to a wire rack for cooling. Eat and enjoy! This Recipe adapted from this -->> SITE

Ingredients ¼ cup peanut butter plus more for spreading 1/2 cup almond milk 3 eggs ¼ teaspoon ground cinnamon ¼ teaspoon vanilla extract 1 tablespoon butter 8 slices brioche bread Strawberry jam optional Bananas for serving (optional) Instructions In a large microwave safe bowl, melt the peanut butter for 15-20 seconds until it’s smooth. Add the milk, eggs, vanilla extract, and cinnamon to the melted peanut butter and whisk until the mixture is thoroughly combined. Heat the oil in a griddle or frying pan over medium heat. Spread peanut butter on the slices of bread. Add bananas or jam on top, if desired. Then close both sandwiches. Dunk each sandwich in egg mixture, soaking both sides for about 15-30 seconds, until the mixture is absorbed. Place in pan, and cook on both sides until golden, about 3 to 4 minutes per side. Serve hot with maple syrup, if desired. This Recipe adapted from this -->> SITE

Topping 4 tablespoons butter 1/2 cup light or dark brown sugar Dough 1/3 cup of milk 1 tablespoon sugar 2 teaspoons yeast 1 ­1/2 cups flour (more as needed) 2 eggs 3/4 teaspoon salt 6 tablespoons butter (soft) Make the yeast dough. Put the lukewarm milk in a small bowl, add the sugar and add the yeast. Leave to proof. Sift the flour on a marble slab or board and make a well in the centre. Add the eggs, salt and dissolved yeast mixture. Briefly mix the central ingredients then draw in the flour with both hands, pulling the dough into large crumbs with the fingertips. Knead the dough for 5 to 10 minutes or until very smooth and elastic, adding more flour if necessary so that the dough is not too sticky. pound the butter to soften it thoroughly, then work in into the dough, slapping the dough on the work surface, just until the butter is thoroughly incorporated. Transfer the dough to a light oiled bowl, cover with a damp cloth and l

Ingredients Batter: 1 cup pecan halves 1 tablespoon all-purpose flour 2¼ cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt 1 cup unsalted butter, room temperature 1⅓ cups granulated sugar 5 large eggs 2 teaspoons pure vanilla extract ¼ cup sour cream Tip: Use standard measuring cups and spoons or scales for accurate measuring. Topping: ¼ cup pecan halves 1 tablespoon granulated sugar Instructions Preheat oven to 325 degrees F. Prepare one 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour. Batter: By hand, break the pecans for both the batter and the topping into ¼ inch pieces. Toast nuts, cool, and then toss with 1 tablespoon flour. Set aside. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the b

INGREDIENTS BROWNIE COOKIE BATTER:  10 tablespoons butter, softened  2/3 cup lightly packed brown sugar (5 ounces)  2/3 cup granulated sugar (5 ounces)  1 large egg  1 large egg yolk  1 teaspoon vanilla extract  1 1/4 cups plus 3 tablespoons flour (7.25 ounces)  1/2 cup unsweetened natural cocoa powder (1.5 ounces)  1 teaspoon baking soda  1/4 teaspoon salt CHOCOLATE CHIP COOKIE BATTER:  10 tablespoons butter, softened  2/3 cup granulated sugar (5 ounces)  2/3 cup light brown sugar (5 ounces)  1 teaspoon vanilla  1 large egg  1 large egg yolk  2 cups plus 2 tablespoons all-purpose flour (about 10.75 ounces)  1 teaspoon baking soda  1/4 teaspoon salt  1 1/4 cup chocolate chips (mini size preferred) INSTRUCTIONS Preheat the oven to 350 degrees F. Line baking sheets with silpat liners or parchment paper. Set aside. For the brownie cookie batter, in a medium bowl with a handheld electric mixer (or in the bowl of an electric stand mixer), beat

Ingredients 4 boneless, skinless chicken breasts 6 medium Russet or Yukon Gold potatoes, not peeled, cut into chunks 2.5 cups baby carrots 1 large (23 oz.) can condensed cream of chicken soup 1 (1 oz.) packet dry ranch dressing mix ½ cup whole milk 2 Tbsp butter fresh thyme, for garnish Instructions Spray a 6-7 quart crock pot/slow cooker with non-stick spray OR use a plastic liner. Place cut potatoes and baby carrots in the bottom of crockpot. Layer chicken breasts on top of the vegetables. In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Place butter on top. Cover crock pot and cook on HIGH heat for about 4-5 hours OR on LOW heat for 7-8. All crock pots cook at different rates so be sure the chicken is cooked through. You can shred the chicken into smaller pieces if you wish. Top with some fresh thyme (optional). This Recipe adapted from this -->> SITE

What You Need 4 Chicken breasts boneless, skinless 1 cup panko bread crumbs 1/2 cup grated parmesan cheese 3 tablespoons minced parsley Salt & pepper to taste 3 Tablespoons melted butter 3 Tablespoons fresh lemon juice 2 garlic cloves minced Instructions Preheat oven to 350 degrees. Chop up your parsley and garlic. Slice the chicken into "fingers" - cutting lengthwise and cutting thicker pieces in half again, for even thickness throughout. Mix the bread crumbs, parmesan cheese, parsley, salt, and pepper together in a shallow dish. In a second dish, mix the butter, lemon juice and garlic together. Dip both sides of the chicken in the butter mixture, and then repeat with the crumb mixture until the chicken is fully breaded. Place the chicken in a casserole dish or cookie sheet and repeat with all chicken fingers. Bake for 20-25 minutes until an inserted thermometer reads 165F. Notes Chicken is amazingly easy to make! This is a twist

ingredients 6 cloves garlic, crushed 1 teaspoon black pepper 2 tablespoons lime juice 2 tablespoons oyster sauce 1 tablespoon soy sauce 2 teaspoons salt 1 bouillon cube 2 tablespoons brown sugar 2 lbs. chicken thighs, cut into small pieces (at the shelter they keep the bone in) instructions Combine all the ingredients except chicken to make a marinade. Marinate the chicken for 3-4 hours. Start a charcoal grill and let the coals get very hot. You want to smoke, flameless coals. Thread the chicken pieces onto wood skewers and place on a metal grate over the coals. Brush with oil and grill until the chicken is cooked through, about 5 minutes. Remove from heat and let rest for a few minutes. Repeat the grilling process with the cooked chicken, brushing with oil as necessary, until the outside of the chicken is a deep golden brown with a crispy exterior. Dip in a soy sauce and vinegar mixture with bird’s eye chilis for a little spiciness. This Recipe ada

Ingredients 1 lb cheese tortellini 1 tbsp minced garlic 1 cup chopped fresh spinach 1 14.5 ounce can petite diced tomatoes 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 teaspoons dried basil 1 teaspoon onion flakes 2 tablespoons all-purpose flour 1 1/2 cups half-and-half 1/4 cup grated Parmesan cheese Instructions Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the package for boiling time. While the tortellini is boiling, roughly chop the spinach. Heat a large skillet using medium heat and put the two minced garlic into it. Saute it briefly until fragrant, about thirty seconds or so. Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes. Cook and stir over medium high heat until the mixture begins to bubble. In another bowl, combine the flour and half-and-half. Whisk until fairly smooth. Add the creamy mixture into the the skillet along wit

Ingredients 1 pound Italian sausage, cooked and drained 4 ounces cream cheese, softened 1/3 cup coconut flour 1/2 teaspoon baking powder 1 teaspoon minced garlic 1 teaspoon Italian seasoning 3 large eggs, beaten 1 1/4 cup shredded mozzarella Instructions Preheat oven to 350 degrees Combine cooked sausage and cream cheese until completely combined. Add in remaining ingredients until well combined and chill 10 minutes to allow the flour time to absorb the moisture. **If you skip chilling the dough they will flatten as they cook and not be nice round balls** Drop onto a greased baking sheet (I like to use the silicone baking mats) using a small cookie scoop. Bake 18-20 minutes until golden brown. This made 30 for me, but that will depend on the size scoop you use and how tightly you pack them. This Recipe adapted from this -->> SITE

Ingredients Seasoning Mixture 1 tsp sea salt 2 tsp Creole seasoning (or Cajun seasoning) 2 tsp paprika powder 1 tsp onion powder 2 tsp garlic powder 1/4 cup all purpose flour Chicken 1 tbsp olive oil 1 tbsp butter 1 lb chicken tenders Sauce: 4 tbsp butter Remaining seasoning mixture 2 cups heavy cream 1 tsp paprika Pasta 8 oz. linguine 2 tbsp parsley chopped 1/2 cup Pasta water (reserve it) Instructions In a small bowl, combine salt, Creole seasoning, paprika powder, onion powder, garlic powder, and flour. Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce. Preheat large saute pan, add olive oil and melt butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes (3-4 minutes per each side). Remove from the pan. Add 4 tablespoons of butter to the empty skillet and add remaining seasoning mixture into the butter until cook it until flour is n