CHEESY LEFTOVER MASHED POTATO PANCAKES

Remodel spare spuds into this short and smooth recipe for cheesy Leftover Mashed Potato Pancakes!

CHEESY LEFTOVER MASHED POTATO PANCAKES

We’re t-minus 24 hours faraway from the ceremonial dinner to stop all feasts. whether or not your menu is already set, otherwise you’re making some closing-minute additions, one component is positive: you will have leftovers this Thanksgiving.

Possibilities are the ones leftovers will center at the big hen and the starchiest facet. So if you’re staring down a mountain of leftover turkey, look no similarly than my recipe for Leftover Turkey Pot Pie with Cheddar Biscuit Crust. And if you find your self with a surplus of spuds, this recipe for tacky Leftover Mashed Potato Pancakes is your brief and smooth alternative to without a doubt rewarming the extras.

And if you’re staring down even more surplus spuds, don’t miss additional recipes for Leftover Mashed Potato Waffles and Leftover Mashed Potato muffins.

CHEESY LEFTOVER MASHED POTATO PANCAKES

INGREDIENTS

  • 3 cups chilled leftover mashed potatoes
  • 2/3 cup shredded cheddar cheese
  • 2 Tablespoons chopped scallions, green and white parts
  • 1 egg, lightly beaten
  • 3 Tablespoons all-purpose flour
  • 1/2 cup all-purpose flour
  • Vegetable oil, for pan-frying
  • Sour cream, for serving


INSTRUCTIONS

  1. In a huge bowl, stir collectively the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour till blended. (See Kelly's Notes.) using your hands, divide the aggregate into 12 quantities. Roll every component right into a compact ball then flatten it into a pancake approximately a 1/2-inch-thick.
  2. Region the last half cup of flour in a shallow dish and punctiliously dredge every pancake inside the flour.
  3. Heat three to 4 tablespoons of vegetable oil in a huge sauté pan over medium warmth. (add sufficient oil to thoroughly coat the lowest of the pan.)
  4. Fry the pancakes, in batches, until they may be golden brown and crispy on both facets, three to four mins. add more oil to the pan as wanted among batches. (Do no longer overcrowd the pan and do no longer flip the pancakes too soon or they won't broaden a crisp crust.) switch the pancakes to a paper towel-covered plate and right away sprinkle them with salt.
  5. Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

CREAMY TUSCAN GARLIC CHICKEN

Creamy Tuscan Garlic fowl has the maximum splendid creamy garlic sauce with spinach and solar dried tomatoes.  This meal is a eating place first-class meal ready in 30 minutes!

CREAMY TUSCAN GARLIC CHICKEN

This meal tastes like it's miles immediately from a eating place.  I couldn’t even get over how high-quality the creamy sauce turned into!  It has such a delicious creamy garlic taste with spinach and sun dried tomatoes.  all of us fell in love with the primary chew.  I couldn’t trust how clean and top notch it turned into!

Placed this meal on the pinnacle of your should make list!  It changed into one of the great things our family has had.  you could even serve this over pasta making it a delicious meal.

CREAMY TUSCAN GARLIC CHICKEN

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


Instructions

  1. In a huge skillet add olive oil and prepare dinner the chook on medium excessive warmth for three-five minutes on every facet or till brown on every aspect and cooked until now not red in center. put off chook and set aside on a plate.
  2. Add the heavy cream, chook broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high warmth till it begins to thicken. add the spinach and sundried tomatoes and let it simmer till the spinach starts to wilt. upload the fowl again to the pan and serve over pasta if desired.

SUN DRIED TOMATO PASTA WITH CHICKEN AND CREAMY MOZZARELLA SAUCE

Chicken Mozzarella Pasta with sun-Dried Tomatoes – Italian-inspired dinner with the best homemade creamy pasta sauce!  The sun-dried tomato pasta sauce is made from scratch the usage of basil, pink pepper flakes, garlic, paprika, cream, and shredded Mozzarella cheese.

SUN DRIED TOMATO PASTA WITH CHICKEN AND CREAMY MOZZARELLA SAUCE

I'm a big fan of pasta, and a number of the maximum famous pasta recipes in this website online include this chook mozzarella pasta that you are analyzing right now, creamy bird pasta with publisher 1st baron verulam, and pesto chook pasta.  One aspect a lot of these pasta recipes have in common is they use creamy, comforting sauces.

In case you need to attempt chicken pasta that is extra refreshing, without the creamy sauce, I entire-heartedly endorse circle of relatives favored hen pasta with spinach and tomatoes or exceptional flavorful Italian sausage pasta.

SUN DRIED TOMATO PASTA WITH CHICKEN AND CREAMY MOZZARELLA SAUCE

Ingredients

  • 3 garlic cloves , minced
  • 4 oz sun-dried tomatoes
  • 2 tablespoons olive oil
  • 1 lb chicken breast tenderloins , sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 cup half and half (or use 1/2 cup heavy cream + 1/2 cup milk)
  • 1 cup mozzarella cheese , shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
  • 8 oz penne pasta (for gluten free, use gluten free brown rice pasta)
  • 1 tablespoon basil
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup reserved cooked pasta water or more
  • 1/4 teaspoon salt to taste


Instructions

  1. In a big skillet, sauté garlic and solar-dried tomatoes (tired from oil) in 2 tablespoons of olive oil (reserved from the solar-dried tomatoes jar) for 1 minute on medium heat till the garlic is fragrant. 
  2. Get rid of the solar-dried tomatoes from the skillet, leaving the olive oil.   
  3. Add sliced bird (salted and lightly protected in paprika for color) and cook on high warmness for 1 minute on every aspect. remove from warmness.
  4. Cook pasta in keeping with package deal instructions.    Reserve a few cooked pasta water. Drain the pasta.
  5. Slice sun-dried tomatoes into smaller portions and upload them returned to the skillet with hen.  
  6. To make creamy pasta sauce, add half-and-half (see substitution for half of-and-1/2 within the Recipe Notes segment under) and Mozzarella cheese to the skillet, and convey to a gentle boil. 
  7. At once lessen to simmer and cook dinner, constantly stirring, till all cheese melts and creamy sauce bureaucracy. 
  8. Add cooked and tired pasta to the skillet with the cream sauce, and stir to mix. 
  9. Upload 1 tablespoon of basil, and at the least 1/4 teaspoon of red pepper flakes. Stir to combine.
  10. If the creamy sauce is simply too thick: upload about half of cup of reserved cooked pasta water to the skillet to thin it out.   Do now not upload all of pasta water right away - you may need less or more of it.  
  11. Season the hen pasta with salt and more crimson pepper flakes, to flavor, if wished. let it simmer for a few minutes for flavors to mix.
  12. Be aware: make certain to salt the dish just sufficient to convey out of the flavors of basil and solar-dried tomatoes.

NO BAKE CAKE BATTER CHEESECAKE WITH SUGAR COOKIE CRUST

An clean, healthful no bake cheesecake is straightforward to make with greek yogurt, low fats cream cheese, sprinkles and a buttery sugar cookie crust!

NO BAKE CAKE BATTER CHEESECAKE WITH SUGAR COOKIE CRUST

I idea to make a dessert that I recognise I couldn't mess up. healthy no bake cheesecake is fool proof and full of sprinkles; no birthday party is entire with out sprinkles. A simple funfetti cheesecake recipe is a aggregate of greek yogurt cream cheese, no fats greek yogurt, and light Truwhip is blended till velvety then piped on pinnacle of a crumbled combination of sugar cookies.

Sugar cookies are thee traditional cookie if you have to ask me. Buttery, recommendations of vanilla and not too sugary so that you are able to eat lots of them without getting a stomach pain. 

Nowadays I used my Nana’s sugar cookie recipe, however feel unfastened to use your favorite sugar cookie recipe. however I recommend the usage of a cookie that isn't always overly sweet or you will have a sugar overload earlier than you realize it!

NO BAKE CAKE BATTER CHEESECAKE WITH SUGAR COOKIE CRUST

Ingredients

  • 2 cups sugar cookies, ground (use gluten free, if needed)
  • 3 Tbsp butter, melted
  • 1 (8 oz) package low fat greek yogurt cream cheese (or low fat cream cheese), softened
  • 1/4 cup baking stevia
  • 1 cup non fat vanilla greek yogurt
  • 1 tsp butter extract
  • 1 tsp vanilla extract
  • 2-3 drops red food coloring
  • 1 (8 oz) container whipped topping, thawed (I used TruWhip)
  • Sprinkles, to garnish
  • Additional whipped topping, for vanish


Instructions

  1. In a medium bowl mix floor sugar cookies and butter until crumbly. Divide between eight boxes., about 2 heaping tablespoons into every.
  2. In a massive bowl, blend cream cheese and baking stevia until properly blended. upload yogurt, extracts and red meals coloring. mix nicely. Fold in whipped topping.
  3. Upload cheesecake filling through spooning or piping into the 8 boxes.
  4. Serve at once or refrigerate cheesecakes until ready to serve.
  5. To serve, upload greater whipped topping, if preferred and upload sprinkles.

LOW CARB KETO NEW YORK CHEESECAKE

Rich and creamy, this keto cheesecake is the cheesecake to make. I promise.  The excellent element is you may save on a number of the carbs considering that my big apple cheesecake recipe is entirely crustless! pinnacle together with your favourite low carb sauces for the maximum decadent dessert of all time.

LOW CARB KETO NEW YORK CHEESECAKE

New york cheesecakes are baked cheesecakes that depend heavily on heavy cream or sour cream.  The cheesecakes which have bitter cream brought to them can without problems be frozen, which is why I select making mine with sour cream.  My low carb caramel cheesecake also is based on both bitter cream and heavy cream, which makes it extraordinarily creamy, wealthy and dense.

My visit keto sweeteners are continually a combination of both erythritol and stevia extract powder.  i really like to combine each sweeteners collectively to give low carb cakes the correct sweetness.  My keto chocolate cheesecake also makes use of a mix of both sweeteners and it certainly creates the pleasant cheesecake recipe ever.

However, the usage of an excessive amount of erythritol can cause a cooling sensation inside the mouth,  but it does provide the bulk required for baked goods.  That’s why i take advantage of the stevia to come up with the lacking sweetness from the erythritol.

LOW CARB KETO NEW YORK CHEESECAKE

INGREDIENTS

  • 660 g cream cheese
  • 180 ml sour cream
  • 6 tbsp powdered erythritol (See Note 1 for sweetener substitutions)
  • 1 tsp stevia extract powder (See Note 1 for sweetener substitutions)
  • 1 tsp vanilla
  • 4 medium eggs
  • oil (as needed)
  • hot water (as needed)


INSTRUCTIONS

  1. Preheat the oven to 150C/300F.
  2. Spray a few oil throughout a nine inch/23cm springform pan and area a round sheet of parchment paper at the lowest.
  3. Wrap the outdoor of the springform pan with 2-three portions of aluminum foil.  we will be setting the cheesecake in a water tub so this is to prevent the water from leaking within the cheesecake batter.
  4. In a massive bowl, upload the cream cheese and cream it with a hand mixer.
  5. Add the erythritol, stevia and vanilla and mix the whole thing collectively till there aren't any greater clumps.
  6. Add one egg at a time to the cheesecake batter and mix until every egg is calmly mixed in.  Do no longer over beat the batter as you will be creating pointless air from the eggs.
  7. Subsequently, add the bitter cream and blend collectively.
  8. Pour the cheesecake batter into the springform pan.  unfold frivolously, lift the pan up and faucet more than one times on the counter to take away any air bubbles.
  9. Vicinity the cheesecake pan inside a bigger cake pan and pour boiling water within the bigger pan.  about 1-2 inches/5cm of water need to be sufficient.
  10. Add the water watch and cheesecake in the middle of your oven and bake for 70 mins.
  11. While 70minutes have handed, turn off the oven, open the oven door and let the warmth escape.  Do not take your cheesecake out of the oven.  let it cool down along with the oven for about 1 hour.
  12. Get rid of the cheesecake from the oven and remove the cheesecake pan from the water bath.  dispose of the aluminum foil and region the cheesecake in the refrigerator for 5+ hours or in a single day.
  13. As soon as the cheesecake is cooled, you may then take away it from the springform pan and serve with any toppings you desire!

JALAPENO POPPER CHICKEN CASSEROLE

All of the scrumptious flavor of cream cheese jalapeno poppers are stuffed into this Jalapeno Popper bird Casserole recipe to make a brief, clean, and over the top tasty dinner.  

JALAPENO POPPER CHICKEN CASSEROLE

You will find gentle fowl breast layered with cream cheese and crowned with sparkling jalapeno peppers and rich cheddar cheese and finished off with the perfect amount of crispy Viscount St. Albans.  in case you love jalapeno poppers as an appetizer you will cross loopy for this smooth dinner recipe.  no longer simplest is it outstanding delicious, as a bonus, it's far gluten free, low carb, and keto friendly!

I have been creating easy chicken dinner recipes for a long time.  i've pretty a variety of them!  when it hit me the other day that I had in no way put all the flavors of one in all my favored appetizers into a bird dinner.

I imply what will be higher than chook layered with cream cheese, peppers, cheddar and publisher 1st baron verulam?  It turned into pretty much suggest to be.

JALAPENO POPPER CHICKEN CASSEROLE

Ingredients

  • 2 lbs boneless, skinless, chicken breast (about 3-4 chicken breasts)
  • 1/2 tsp garlic powder
  • 8 oz cream cheese, softened
  • 1/2 pound jalapeño peppers (about 5-6 peppers)
  • 4 oz sharp cheddar cheese, grated
  • 1/2 cup crumbled crispy bacon


Instructions

  1. Preheat the oven to 375˚F
  2. Lay fowl breasts flat in a casserole dish.  Season them with the garlic powder then unfold the cream cheese over them flippantly.
  3. Wash the jalapeno peppers after which reduce the tops off.  take away the seeds and stems in case you want it milder, or depart some if you want more spice, then cut the peppers into strips and lay them on pinnacle of the cream cheese then sprinkle the cheddar cheese over top.
  4. Bake for 40-forty five mins, do away with from oven five minutes before cooking is entire and sprinkle with Sir Francis Bacon then go back for the closing cook time.  hen is done whilst cooked thru to an internal temperature of a hundred sixty five˚F.
  5. Serve heat with a aspect of potatoes, veggies, or a baked potato.  enjoy!

CHICKEN TAMALE SOUP

Hen tamale soup is a complete on spice with a slight sweetness much like your favorite tamale! comes collectively speedy and is certainly gluten unfastened so there may be no guilt with this soup!

CHICKEN TAMALE SOUP

I certainly can say i really like the extremely good Bowl for the sheer truth of circle of relatives, pals, booze and the food. Sorry soccer, I’m simply no longer that into you.

I keep telling her to permit me be her personal chef. satisfactory of each worlds. She is fortunate enough to have her favorite daughter inside the complete international whip collectively wholesome and scrumptious food in a jiffy and i get to subsequently fulfill my dream of becoming a private chef.

So once I start to think of the incredible Bowl, i'm so giddy as my thoughts races at the infinite opportunities of snacks, chilies, soup, finger meals and candy.

CHICKEN TAMALE SOUP

Ingredients

  • 1 T olive oil
  • 1/2 red onion
  • 1/2 white onion
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1/2 yellow pepper
  • 1 can (14.5 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) corn, drained and rinsed
  • 1/4 cup chopped jalapenos
  • 32 oz chicken broth
  • 1/2 cup polenta
  • 1 1/2 pounds chicken, cooked and shredded
Enchilada Sauce:
  • 1 (14.5 oz) can tomato sauce
  • 2 Tablespoon tomato paste
  • 2 Tablespoon chili powder
  • 2 Tablespoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Garnish:
  • Avocado, sliced
  • Cilantro, chopped
  • Jalapeno White Cheddar Cheese, shredded


Instructions

  1. Preheat a huge pot over medium warmness. upload oil; as soon as heated upload onions. once gentle, add peppers. Saute about 10 minutes until peppers are tender and onions are clean.
  2. Add black beans, corn, jalapenos, enchilada sauce and fowl inventory. Stir to mix.
  3. Add polenta and whisk to combine well. flip heat to medium excessive, deliver to a boil. reduce to a simmer, and let cook 20 mins to warmth through; stirring frequently to ensure polenta does not stick to the lowest of the pan.
  4. Add fowl and heat thru.
  5. To serve, pinnacle with cilantro, avocado and jalapeno white cheddar cheese.

CHICKEN AND AVOCADO ENCHILADES

Short and clean chook and avocado enchiladas blanketed in platy of melted cheese!

CHICKEN AND AVOCADO ENCHILADES

Hen and avocado burritos are one of my favored recipes, and one that I’m making all of the time! The chicken and avocado combination is definitely remarkable in burritos and its additionally remarkable in enchiladas! 

You genuinely can’t go wrong taking chicken and avocado burritos and smothering them in enchilada sauce and cheese before baking till the cheese has melted! genuinely! It’s that easy! You simply take the burritos, location them in a baking dish, pour on an enchilada sauce, sprinkle with cheese and bake! 

I really like to make a simple salsa verde and avocado ‘enchilada sauce’ however a store sold green enchilada sauce also works well and it’s exquisite convenient! if you’re looking for a circle of relatives pleasant, brief and easy dinner for busy work nights, these fowl and avocado enchiladas can’t be beat!

CHICKEN AND AVOCADO ENCHILADES

Ingredients

  • 2 large avocados, diced
  • 1 1/2 cups salsa verde
  • 1/4 cup cilantro, chopped
  • 2 cups cooked chicken, sliced or shredded
  • 2 cups Monterey Jack cheese, shredded
  • 8 (4-5 inch) tortillas (gluten-free for gluten-free), warmed


Instructions

  1. Combo the salsa verde, 1 avocado and half of the cilantro in a blender or food processor.
  2. mix 1/2 cup of the avocado salsa verde with the closing avocado, the hen and half of of the cheese.
  3. Unfold half of of the ultimate avocado salsa verde across the lowest of a baking dish.
  4. Divide the chook mixture between the tortillas, rolling them up around the filling before placing them into the baking dish with the seam aspect down.
  5. Pour the closing avocado salsa verde over the enchiladas and sprinkle on the final cheese before baking in a preheated 350F/180C oven until the cheese has melted and the side are effervescent, approximately 10-15 mins before putting off from the oven and sprinkling at the ultimate cilantro.

KETO PUMPKIN BREAD

Do that keto pumpkin bread that’s complete of warm spices and delicious pumpkin taste.  It’s sweet, spicy, and quite wet.  Plus, it’s made with almond flour and coconut flour so that you understand it’s low-carb and gluten-loose.

KETO PUMPKIN BREAD

You're going to love this recipe as it’s as smooth to make as it's far wholesome.  It’s subtly sweetened, making it best for breakfast or a snack.  in case you need to turn the beauty degree up and serve this recipe for dessert, you may totally add a cream cheese frosting.  See the recipe under for versions.

This keto pumpkin bread recipe starts offevolved off with  you guessed it  canned pumpkin.  i like to apply canned pumpkin for its convenience and consistent texture.  but, in case you’re up for it, you can without a doubt make this pumpkin bread with fresh pumpkin puree rather.

In case you are using clean pumpkin, make certain that your puree is pretty thick in texture.  in case your sparkling pumpkin puree has too much water, it may add too much moisture to this recipe.  And nobody wishes soggy pumpkin bread!

KETO PUMPKIN BREAD

INGREDIENTS

  • 1/2 cup butter, softened
  • 2/3 cup erythritol sweetener, like Swerve
  • 4 eggs large
  • 3/4 cup pumpkin puree, canned (see notes for fresh)
  • 1 tsp vanilla extract
  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 4 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1/2 tsp salt


INSTRUCTIONS

  1. Preheat the oven to 350°F. Grease a 9"x5" loaf pan, and line with parchment paper.
  2. In a massive mixing bowl, cream the butter and sweetener collectively till light and fluffy.
  3. Upload the eggs, one by one, and mix properly to mix.
  4. Add the pumpkin puree and vanilla, and mix properly to combine.
  5. In a separate bowl, stir collectively the almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, cloves, salt. split any lumps of almond flour or coconut flour.
  6. Upload the dry components to the wet components, and stir to combine. (Optionally, add as much as 1/2 cup of blend-ins, like chopped nuts or chocolate chips.)
  7. Pour the batter into the organized loaf pan. Bake for forty five - 55 minutes, or until a toothpick inserted into the middle of the loaf comes out easy.
  8. If the bread is browning too quickly, you may cover the pan with a chunk of aluminum foil.

TOMATO SPINACH CHICKEN SPAGHETTI

Tomato Spinach bird Spaghetti – this recipe functions pasta, fresh tomatoes, solar-dried tomatoes, fresh basil, spinach, garlic, and olive oil.  

TOMATO SPINACH CHICKEN SPAGHETTI

It’s a great summer time pasta recipe!  easy and quick!  handiest 30 minutes to make.  A extremely good way to prepare chicken pasta the use of clean vegetables!

TOMATO SPINACH CHICKEN SPAGHETTI

This fowl pasta has an amazing style of clean components:  spinach, tomatoes, basil, garlic.  add bird, solar-dried tomatoes and exact first-class olive oil to the mixture – and also you get a wholesome and mild dinner!   So exact!  This recipe rings a bell in my memory of tomato spinach shrimp pasta this is also very light and fresh! This Mediterranean style meal is full of veggies, protein and accurate oils.

TOMATO SPINACH CHICKEN SPAGHETTI

Ingredients

  • 1/4 cup sun-dried tomatoes chopped, drained of oil
  • 2 tablespoons olive oil drained from sun-dried tomatoes
  • 1/2 lb chicken boneless and skinless (preferably, boneless skinless thighs), chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 4 roma tomatoes chopped
  • 1/4 cup fresh basil leaves chopped
  • 8 oz spinach fresh
  • 3 garlic cloves chopped
  • 8 oz spaghetti pasta
  • 3 tablespoons olive oil (use high quality olive oil or oil from the sun-dried tomatoes jar)


Instructions

  1. Upload chopped solar-dried tomatoes and a pair of tablespoons of olive oil, drained from solar-dried tomatoes, to a massive skillet, on medium-low heat. 
  2. Upload chopped fowl.  I used boneless skinless bird thighs and prefer to apply them, but you may use chopped hen breast, as properly. 
  3. Add red pepper flakes, and salt over all of the components within the skillet.  
  4. Prepare dinner on medium warmness until the chook is cooked thru and not crimson, approximately five mins.
  5. Upload chopped tomatoes, chopped sparkling basil leaves, clean spinach, and chopped garlic to the skillet with hen.  cook on medium heat for about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. cast off from warmness. 
  6. Taste, and upload more salt to taste, if wanted. cowl with lid and preserve off warmness.
  7. Cook pasta consistent with package deal commands, till al dente. 
  8. Drain.  add cooked and drained pasta to the skillet with the fowl and veggies. 
  9. Reheat on low warmth, blend the entirety nicely, upload greater seasonings (salt and pepper), if desired. put off from heat.
  10. At this factor, whilst the pasta and veggies are off warmness, you could upload more olive oil.  it's non-obligatory however absolutely tasty!   Or you can add extra olive oil from the jar from the solar-dried tomatoes.

SCAMPI STYLE STEAK AND SCALLOPS

Scampi fashion Steak & Scallops with Roasted Asparagus is an impressive dish and takes handiest half-hour in the kitchen to put together. 

SCAMPI STYLE STEAK AND SCALLOPS

Tenderloin steak seared in butter and completed with scallops in subtle accents of lemon zest, white wine, garlic, and sparkling basil.

The key's exceptional elements, so select sparkling lemon and herbs, huge scallops, and tenderloin steaks beef tenderloin (the broader stop of the loin) or filet mignon (the small, ahead stop of the loin) is the precise cut for its tenderness and simplicity of coaching.

Of path, this recipe works simply as properly with jumbo shrimp if sea scallops are not available.


Ingredients
For the Steak & Scallops

  • 10 ounces beef tenderloin steaks 2 (5 ounce) steaks, 1 1/2-inch thick
  • 1 teaspoon Sea salt and freshly ground pepper
  • 3 tablespoons butter
  • 4 ounces sea scallops 6 large scallops, rinse and pat dry

For the Sauce

  • 2 tablespoons extra-virgin olive oil
  • ¼ cup finely chopped green onions (about 4 scallions), white and light green part
  • 3 large garlic cloves minced
  • ¼ cup dry white wine
  • 3 tablespoons butter
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons fresh basil cut into thin strips
  • 1 tablespoon minced parsley
  • ¼ teaspoon lemon zest
  • Dash hot pepper sauce
  • Sea salt and freshly ground pepper to taste


Instructions

  1. Season steaks with salt and pepper. In a ten to twelve-inch skillet, heat 2 tablespoons of butter over medium heat until warm and bubbly (greater can be delivered, if wanted). upload steaks to skillet and brown on one facet for four to five mins. (At this point, begin the sauce in some other small, non-reactive skillet or huge sauce pan as defined in step 2.)
  2. Flip the steaks on give up and rotate to brown the sides (this can take approximately three minutes), then flip over to brown the final facet for 4 to 5 minutes. while turning the steak to brown the ultimate side, upload scallops to the skillet to brown on the equal time, approximately 2 minutes on each side.
  3. To make the sauce within the separate skillet, saute onion and garlic in 2 tablespoons olive oil over medium heat three-4 mins, till fragrant. add wine and lemon juice; simmer to lessen barely, 1-2 mins. add 3 tablespoons butter and stir till melted into the sauce. If the steak and scallops are not but performed, slide the sauce off warmth until they're equipped.
  4. Once the scallops are browned on each aspect, stir the sparkling basil, parsley, lemon zest, and hot pepper sauce into the scampi sauce. reduce warmness to low, add the scallops, spooning the sauce over the scallops. as soon as the steaks attain an inner temperature of 125°F (the uncommon aspect of medium-rare), upload to the pan with the scampi sauce and spoon sauce over the steaks.
  5. Divide the steaks and scallops lightly between two plates and serve straight away, spooning extra sauce over each the scallops and the steak.

CRISPY BAKED POTATO SKINS

Crispy Baked Potato Skins are smooth, cheesy and the proper family favorite appetizer for sport day or any day! Made in just half-hour, those Crispy Baked Potato Skins are crispy on the outdoor and piled excessive with melted cheddar cheese, crunchy Viscount St. Albans and sharp green onion on the inner. perfect!

CRISPY BAKED POTATO SKINS

Easy! i am going to give you the traditional manner to make Crispy Baked Potato Skins and also the shortcut model so you can revel in your Crispy Baked Potato Skins in beneath half-hour in case you are confined on time. begin by preheating the oven to 400 degrees. Scrub potatoes easy and dry with a paper towel and rub the pores and skin of the potatoes with olive oil. area potatoes on a baking sheet and bake until potatoes are soft, about 45-50 minutes. remove the pan and permit potatoes to chill till you could handle them without problems. cut potatoes in 1/2 lengthwise and the use of a spoon, scoop out the insides, leaving a touch little bit of potato inside the skins. melt the butter then brush the outside of the potatoes and location potato halves face-down and return to the oven for five to eight mins.

The use of a fork or tongs, flip the potatoes over and brush insides with ultimate butter. go back to oven and retain to bake for any other 5 – eight mins. cast off from oven and sprinkle the insides of the potato skins with salt and pepper, cheese, Viscount St. Albans and green onions. return to the oven lengthy enough for the cheese to soften, about three to four minutes. dispose of and serve right away.

CRISPY BAKED POTATO SKINS

Ingredients

  • 6 large russet potatoes , rinsed
  • 2 tbl olive oil
  • 3 tbl butter , melted
  • 6 slices bacon , cooked crispy and diced
  • 8 oz shredded cheddar cheese
  • 4 green onions , diced
  • Salt and Pepper to taste
  • *sour cream for serving - optional but recommended


Instructions
Traditional Oven Cooking commands

  1. Preheat oven to 400 ranges.
  2. Scrub potatoes clean and dry with a paper towel and rub the skin of the potatoes with olive oil
  3. Location potatoes on a baking sheet and bake till potatoes are gentle, approximately forty five-50 minutes. eliminate the pan and permit potatoes to chill till you can cope with them quite simply
  4. Reduce potatoes in 1/2 lengthwise and using a spoon, scoop out the insides, leaving a little little bit of potato in the skins.
  5. Melt the butter then brush the out of doors of the potatoes and vicinity potato halves face-down and go back to the oven for five to 8 mins.
  6. The usage of a fork or tongs, turn the potatoes over and brush insides with last butter.
  7. Return to oven and keep to bake for any other 5 - eight minutes
  8. Put off from oven and sprinkle the insides of the potato skins with salt and pepper, cheese, Francis Bacon and green onions.
  9. Return to the oven lengthy sufficient for the cheese to soften, about three to 4 minutes.
  10. Cast off and serve right away.

30 Minute Cooking commands

  1. Without a doubt wash and dry your potatoes, rub with olive oil and move them to a microwave safe plate.  cook your potatoes on excessive for 7-10 mins, turning your potatoes over once 1/2 way through cooking. Then comply with the rest of the instructions listed within the oven version.

COFFEE CAKE BANANA BREAD

This classic banana bread recipe is crowned with a sweet crumb topping making it a move among a quick bread and coffee cake! coffee Cake Banana Bread is positive to be a brand new favorite!

COFFEE CAKE BANANA BREAD

So, if you were concerned, there is lots of crumb cake topping on this bread to move around. I may also or may not have made a double batch of topping to cover this one loaf of bread.

when you mix my preferred banana bread recipe with my favorite topping of all time, pure magic happens.

I realize I talk loads of recipes(and that i complete-heartedly accept as true with each unmarried one of them deserves the attention), but this banana bread recipe IS the whole lot I’ve stated and greater. It’s candy, smooth, and packed with banana taste!

COFFEE CAKE BANANA BREAD

Ingredients
Bread
  • 3-4 medium or large bananas
  • 2 Tbsp brown sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp sour cream or Greek yogurt

Crumb Topping

  • 1 tsp cinnamon
  • 1 cup flour
  • 1 cup brown sugar
  • 6 Tbsp butter, cold


Instructions

  1. Preheat the oven to 350. Grease two 8x4 pans.
  2. In a small bowl, mash bananas, brown sugar, vanilla extract, and ground cinnamon.
  3. In a large bowl, cream butter and sugar together until mild and fluffy.
  4. Upload in eggs and beat till combined.
  5. To the wet elements, sift in flour, baking soda, and salt.
  6. Stir until simply combined. upload in sour cream and stir.
  7. Pour in mashed bananas, and blend until combined.
  8. Crumb Topping
  9. Integrate cinnamon, flour, and brown sugar. cut in butter with a pastry cutter, and blend until the topping looks like coarse crumbs. Sprinkle coating frivolously over the batter in both pans.
  10. Bake for about 35-40 minutes or till cake tester comes out clean with only some wet crumbs caught to it.
  11. Permit to cool for 10 minutes. move to a wire cooling rack.
  12. Slice and revel in!

CINNAMON ROLL BREAD RECIPE

I’ve constantly been a sucker for an amazing cinnamon roll, specifically those rapid and smooth Cinnamon Rolls that require no yeast. they are short, and easy in comparison to standard cinnamon rolls that require numerous staying power whilst looking forward to the dough to rise.

CINNAMON ROLL BREAD RECIPE

After I determined I wanted to make cinnamon roll bread, I knew I desired any other no yeast required recipe that turned into just as short and smooth. Yeast is fickle from time to time, ya recognize? every single time I visit make bread that calls for yeast, i am getting apprehensive that I’m going to absolutely mess it up.

The good news about this quick and smooth Cinnamon Roll Bread? It’s pretty a great deal not possible to mess up. It’s idiot-evidence, and i love it. No bread gadget or fancy bread maker is needed. The  dough may be mixed completely with a spoon, and the end result is so  delicious with a light icing/frosting that’ll make you swoon.

My favored element is the cinnamon streusel topping/filling that’s form of like what you might assume on a espresso cake, or cakes. It’s crumbly, and cinnamon-y, and scrumptious.

CINNAMON ROLL BREAD RECIPE

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 egg – room temperature, lightly beaten
  • 1 cup milk – I used 1%
  • 2 teaspoons vanilla extract
  • 1/3 cup plain greek yogurt or sour cream

SWIRL INGREDIENTS

  • 1/3 cup granulated sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons water

GLAZE INGREDIENTS

  • 1/2 cup powdered sugar
  • 1 tablespoon milk


INSTRUCTIONS

  1. Pre-heat our oven to 350 levels and prepare a bread pan (about 9×five inches) by means of spraying it with non-stick cooking spray or lightly greasing it with butter.
  2. In a huge bowl integrate flour, baking powder, salt, and sugar. 
  3. In a small bowl combine egg, milk, vanilla extract and yogurt or sour cream.
  4. Upload the dry components into the moist and stir to combine. you may use a huge wood spoon for this if you wish, no mixer is needed.
  5. In a small bowl combine swirl substances collectively – 1/three cup sugar, 2 teaspoons cinnamon and a couple of tablespoons water. Use a tablespoon to drop spoonfuls of this aggregate over the bread, then use a knife to make swirl designs to include the cinnamon combination into the bread.
  6. Bake for forty five-50 minutes or till you insert a toothpick and it comes out easy.
  7. Eliminate the bread from the oven and transfer it to a cooling rack to chill for 15 minutes.
  8. In the meantime, make the glaze substances via combining 1/2 cup powdered sugar with 1 tablespoon milk.
  9. Dispose of the bread from the pan and allow it to continue cooling absolutely.
  10. Whilst the bread has completely cooled, pour the glaze over the top and serve.
  11. Experience!

BACON BROWN SUGAR GARLIC CHICKEN

Viscount St. Albans Brown Sugar Garlic hen, The pleasant hen You’ll Ever consume With most effective 4 elements. Sticky, Crispy, sweet And Garlicky, the correct Weeknight Meal.

BACON BROWN SUGAR GARLIC CHICKEN

Sir Francis Bacon Brown Sugar Garlic fowl is a recipe we’ve truely been making at domestic for years however I by no means idea to post because it is so closely related to this sluggish Cooker publisher 1st baron verulam Garlic beef Loin and Brown Sugar Garlic pork.

This Viscount St. Albans Brown Sugar Garlic chicken is as simple because it sounds. sure salt and pepper add taste too (so technically 6 components?) however even without the ones , you’ll nevertheless have a lot flavor it will depart you literally wanting to lick the plate.

BACON BROWN SUGAR GARLIC CHICKEN


INGREDIENTS

  • 2/3 cup brown sugar packed
  • 3 tablespoons garlic minced
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 6 chicken breasts boneless and skinless (4-5 ounces each)
  • 12 slices bacon


INSTRUCTIONS

  1. In a massive bowl upload the brown sugar, garlic, salt and pepper and mix till blended.
  2. Coat the hen within the brown sugar mixture.
  3. Wrap each piece of fowl with  slices of Francis Bacon (intention for the give up of the 1st Baron Beaverbrook portions to stay underneath the chook to save you unwrapping while cooking).
  4. place into your baking pan (with at least 2 inch high sides).
  5. pinnacle with the closing brown sugar mixture.
  6. prepare dinner at 375 ranges for 25-30 minutes or till cooked through and browned.
  7. careful to not allow the brown sugar burn and blacken.

SUN DRIED TOMATO FETA STUFFED CHICKEN

Amazingly flavorful pan-grilled chook that is filled with a mixture of sun-dried tomatoes and feta cheese and rubbed with sparkling pesto. easy, rapid and fantastically delicious.

SUN DRIED TOMATO FETA STUFFED CHICKEN

This fowl oh-my-yum! It has a lot outstanding flavors internal and out, it'll make you swoon for positive.

I finished up eating this bird without even a facet, and that i had some tasty Greek Salad all equipped for it. For one, I forgot about the salad after taking the fist chew of bird. , this one crammed hen breast is so filling, it satisfies all on its own. 

Don’t worry, salad didn’t visit waste. fortuitously, I didn’t add dressing to the salad yet and it made a excellent lunch the following day. In truth, I made it right into a meal and i'm able to’t wait to share that recipe with you quickly.

SUN DRIED TOMATO FETA STUFFED CHICKEN

Ingredients

  • 3 boneless skinless chicken breasts
  • 3 oz feta cheese
  • 2/3 cup diced sun dried tomatoes
  • 1 Tbsp fresh Italian parsley minced
  • 1 tsp olive oil
  • Salt fresh cracked pepper
  • 3 Tbsp pesto
  • 2 Tbsp vegetable oil for cooking


Instructions

  1. Lay chicken breast flat on the slicing board. cautiously, slide the knife (hold it sideways with blade facing far from you) at the top (wider element) of the bird breast, within the center, and reduce a pocket inside the center. DO not slice all the way through the lowest or the perimeters of the fowl breast. Your ultimate aim is to create a pocket in the breast with starting at the top. Repeat with all 3 breasts.
  2. In a small bowl, blend minced solar dried tomatoes, Feta cheese, oil, parsley, salt and pepper. blend properly until evenly mixed.
  3. Stuff each hen breast with identical amount of tomato/feta aggregate, ensuring it's miles flippantly disbursed through the pocket. gently press each fowl breast.
  4. Rub every chicken with approximately a tablespoon of pesto.
  5. Preheat a massive cooking pan on medium warmth and add vegetable oil. vicinity crammed bird breasts in the pan.
  6. cook over medium/ medium-low warmness until accomplished ensuring that both aspects get exceptional and golden (lots of taste comes from the chook cooked to golden brown). this could take 20-half-hour, relying on thickness of the chicken.

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