jnf

[jillfilipovic]

Buttered Chicken - The Peach Kitchen is a rich and flavorful Indian-inspired dish featuring tender chicken thighs marinated in a creamy yogurt and spice mixture, then cooked in a luscious tomato and butter sauce. This dish is perfect for indulgent dinners or special occasions.

Ingredients: 800g chicken thighs, boneless and skinless. 1/2 cup unsalted butter. 1 cup tomato puree. 1/2 cup yogurt. 1 tablespoon ginger-garlic paste. 1 tablespoon garam masala. 1 tablespoon ground coriander. 1 tablespoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon turmeric powder. Salt to taste. Fresh cilantro leaves, chopped, for garnish.

Instructions: Add ginger-garlic paste, coriander, cumin, chili powder, turmeric, salt, and garam masala to a bowl. Mix the ingredients together. Put the chicken thighs in the yogurt mixture and let them sit for at least an hour, but preferably overnight. Melt the butter in a big pan over medium-low heat. The chicken should be golden brown on all sides after you add it. This should take about 8 to 10 minutes. Add the tomato puree and stir it in. Cook for five more minutes. Turn down the heat, cover, and let it cook slowly for 15 to 20 minutes, or until the chicken is fully cooked. Add chopped cilantro as a garnish before serving.

Prep Time: 60 minutes

Cook Time: 35 minutes

Jacob Compton

[jillfilipovic]

Indulge in the rich and creamy flavors of this garlic-infused Parmesan pasta. It's a simple yet elegant dish perfect for any occasion.

Ingredients: 8 oz pasta. 2 tbsp butter. 4 cloves garlic, minced. 1 cup heavy cream. 1 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Melt the butter in a big pan over medium-low heat. Add the minced garlic and cook for about one to two minutes, until the garlic smells good. Turn down the heat. Add the heavy cream and let it cook slowly for two to three minutes. Add the grated Parmesan cheese slowly while whisking the mixture. Keep doing this until it is smooth and creamy. Add pepper and salt to taste. When the pasta is done, add it to the pan and toss it around so that all of the creamy sauce covers it. Add fresh parsley on top and serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

Paige

[jillfilipovic]

Savor pumpkin pie flavors with a breakfast twist. A delicious blend of pumpkin, spices, and maple syrup, these pumpkin pie French toast donuts are ideal for a cosy morning snack.

Ingredients: 1 cup canned pumpkin puree. 2 large eggs. 1/2 cup milk. 1/4 cup granulated sugar. 1 tsp vanilla extract. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp salt. 4 slices of day-old bread, cubed. 1/4 cup chopped pecans optional. Powdered sugar for dusting optional. Maple syrup for serving.

Instructions: In a mixing bowl, whisk together the pumpkin puree, eggs, milk, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and salt until well combined. Add the cubed bread to the pumpkin mixture and gently toss to coat. Let it soak for about 10 minutes, occasionally pressing down on the bread cubes to ensure they absorb the mixture. Preheat your mini donut maker according to the manufacturer's instructions. Grease the donut molds with non-stick cooking spray or a small amount of butter. Fill each donut mold with the soaked bread cubes mixture, pressing down gently to pack it in. Close the donut maker and cook for about 4-5 minutes or until the donuts are golden brown and set. Carefully remove the donuts from the maker and let them cool slightly on a wire rack. If desired, sprinkle chopped pecans and powdered sugar over the donuts for extra flavor and presentation. Serve the pumpkin pie French toast donuts warm with a drizzle of maple syrup. Enjoy your delicious homemade donuts with a pumpkin pie twist!

Prep Time: 20 minutes

Cook Time: 10 minutes

Liam S

[jillfilipovic]

An elegant and flavorful pizza featuring the saltiness of prosciutto and the freshness of arugula.

Ingredients: 1 pizza dough. 1/2 cup tomato sauce. 1 1/2 cups mozzarella cheese. Thinly sliced prosciutto. Fresh arugula. Parmesan cheese shavings. Olive oil. Balsamic glaze.

Instructions: Preheat oven to 475F 245C. Roll out the pizza dough into a thin circle. Spread tomato sauce evenly over the dough. Sprinkle mozzarella cheese on top. Arrange thinly sliced prosciutto over the cheese. Bake for 10-12 minutes until the crust is golden and the prosciutto is crispy. Remove from the oven and top with fresh arugula and Parmesan cheese shavings. Drizzle with olive oil and balsamic glaze before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

Theresa C

[jillfilipovic]

This Gluten-Free Honey Sesame Chicken is a healthier twist on the classic takeout favorite. It's easy to make and packed with delicious flavors of honey, sesame, and soy sauce, all gluten-free for those with dietary restrictions.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1/4 cup honey. 2 tbsp gluten-free soy sauce. 1 tbsp sesame oil. 1 tbsp rice vinegar. 2 cloves garlic, minced. 1 tsp ginger, grated. 2 tbsp sesame seeds. 2 green onions, thinly sliced. Salt and pepper to taste. 2 tbsp cornstarch. 2 tbsp water. Cooking oil for frying.

Instructions: In a bowl, whisk together honey, gluten-free soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger. Add the chicken pieces to a Ziploc bag, season with salt and pepper, and pour in half of the honey mixture. Seal the bag and marinate in the refrigerator for 30 minutes. In a shallow dish, combine cornstarch and water to make a paste. Heat cooking oil in a skillet over medium-high heat. Dip each marinated chicken piece into the cornstarch paste, ensuring it's well coated, and then place it in the hot oil. Fry until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and place it on a paper towel-lined plate to drain excess oil. In a separate saucepan, heat the remaining honey mixture over low heat. Bring it to a simmer and let it cook for a few minutes until it thickens slightly. Toss the fried chicken pieces in the honey sauce, ensuring they are well coated. Sprinkle sesame seeds and sliced green onions on top of the chicken as a garnish. Serve your Gluten-Free Honey Sesame Chicken hot, and enjoy!

Prep Time: 30 minutes

Cook Time: 20 minutes

Henry

[jillfilipovic]

Indulge in the delightful flavors of fresh plums nestled in a tender gluten-free crust made with gfJules flour. This easy gluten-free plum tart is perfect for any occasion, whether it's a casual weeknight dessert or a special gathering with friends and family.

Ingredients: 1 1/2 cups gluten-free all-purpose flour such as gfJules. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, chilled and cubed. 2-3 tablespoons ice water. 6-8 ripe plums, pitted and sliced. 2 tablespoons brown sugar. 1 teaspoon ground cinnamon. 1 tablespoon cornstarch.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the gluten-free flour, sugar, and salt in a food processor and blend them together. Press and hold to mix. Put the cold butter cubes into the mixture and pulse it until it looks like big crumbs. One tablespoon at a time, pulse in the ice water until the dough comes together. Fill a tart pan with dough and press it into the pan. Cover the bottom and the sides. Toss the sliced plums with brown sugar, cinnamon, and cornstarch in a bowl until they are well covered. Place the plum slices on top of the crust of the tart. After the oven is hot, bake the pie for 35 to 40 minutes, or until the crust is golden brown and the plums are soft. Let it cool down a bit before you serve. Have fun!

Prep Time: 20 minutes

Cook Time: 40 minutes

Kira

[jillfilipovic]

This Bang Bang Shrimp recipe is a delicious copycat of Bonefish Grill's famous dish. Crispy fried shrimp are tossed in a creamy and spicy sauce, creating a perfect balance of flavors. It's a crowd-pleaser appetizer that's sure to impress!

Ingredients: 1 lb shrimp, peeled and deveined. 1/2 cup mayonnaise. 1/4 cup Thai sweet chili sauce. 1 tsp sriracha sauce. 1/2 cup cornstarch. 1/4 cup buttermilk. 1/4 tsp salt. 1/4 tsp pepper. Vegetable oil, for frying. Green onions, thinly sliced for garnish. Sesame seeds for garnish.

Instructions: In a bowl, mix together mayonnaise, Thai sweet chili sauce, and sriracha sauce to make the bang bang sauce. Set aside. In another bowl, mix cornstarch, buttermilk, salt, and pepper to make the batter. Heat vegetable oil in a deep skillet or fryer to 375F 190C. Dip each shrimp into the batter, then carefully place it into the hot oil. Fry in batches for 2-3 minutes or until golden brown and crispy. Remove shrimp from oil and place on a paper towel-lined plate to drain excess oil. Toss fried shrimp in the prepared bang bang sauce until evenly coated. Garnish with sliced green onions and sesame seeds before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Terrence M

[jillfilipovic]

These roasted spiced radishes make a flavorful and satisfying keto-friendly side dish. The radishes are seasoned with a blend of spices and roasted until tender and caramelized, resulting in a deliciously savory flavor. This dish is perfect for adding variety to your keto meal repertoire.

Ingredients: 1 bunch radishes, trimmed and halved. 1 tablespoon olive oil. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Turn on the oven and heat it up to 400F 200C. Rub the radishes all over with olive oil, garlic powder, paprika, cayenne pepper, salt, and pepper in a bowl. Place the seasoned radishes in a single layer on a baking sheet. Put the radishes in an oven that has already been heated and roast them for 20 to 25 minutes, stirring them once or twice during that time. Take it out of the oven and, if you want, sprinkle it with fresh parsley. As a tasty keto-friendly side dish, serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

Cooking by Alex

[jillfilipovic]

A lot of healthy vegetables and a really good vegetable broth are used to make this soup. It tastes great, makes you feel good, and is great for any event.

Ingredients: 8 cups vegetable broth. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 2 cloves garlic, minced. 1 cup diced tomatoes. 1 cup diced potatoes. 1 cup chopped kale. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the celery, carrots, and onion. About 5 minutes of cooking will soften the food. Put in the rosemary, thyme, and garlic. Keep cooking for one more minute. Add the vegetable broth and boil it. Turn down the heat and let it cook slowly for 20 minutes. Toss in the potatoes, kale, and diced tomatoes. After 10 minutes, or until the vegetables are soft, turn off the heat. Add pepper and salt to taste. Enjoy while hot!

[jillfilipovic]

Una deliciosa tarta individual de fresas y ruibarbo, perfecta para disfrutar en pareja.

Ingredients: 1 hoja de masa de hojaldre. 1 taza de fresas frescas, cortadas en rodajas. 1 taza de ruibarbo fresco, cortado en trozos pequeos. 2 cucharadas de azcar. 1 cucharada de harina. 1 huevo, batido para el glaseado.

Instructions: Precalienta el horno a 200C 390F. En una superficie enharinada, extiende la masa de hojaldre y corta dos crculos del tamao de los moldes para tartas. Coloca los crculos de masa en los moldes para tartas individuales, presionando suavemente para que se ajusten. En un tazn, mezcla las fresas, el ruibarbo, el azcar y la harina. Divide la mezcla de fresas y ruibarbo entre los moldes para tartas, distribuyndola uniformemente. Cubre los bordes de la masa de hojaldre con papel de aluminio para evitar que se quemen durante la coccin. Pincela la parte superior de la masa de hojaldre con huevo batido para darle un brillo dorado. Hornea en el horno precalentado durante 25-30 minutos, o hasta que la masa est dorada y crujiente y el relleno est burbujeante. Retira del horno y deja enfriar durante unos minutos antes de servir.

[jillfilipovic]

[jillfilipovic]

Indulge in these delightful no-bake pumpkin coconut candies that are sugar-free, paleo, dairy-free, and low-carb. Made with pumpkin puree, coconut flour, coconut oil, erythritol, and pumpkin pie spice, these candies are bursting with fall flavors. They are perfect for satisfying your sweet tooth without derailing your keto lifestyle.

Ingredients: 1/2 cup pumpkin puree. 1/4 cup coconut flour. 2 tablespoons coconut oil, melted. 2 tablespoons powdered erythritol. 1/2 teaspoon pumpkin pie spice. 1/4 teaspoon vanilla extract. Pinch of salt. 1/4 cup unsweetened shredded coconut, for coating.

Instructions: Put pumpkin puree, coconut flour, melted coconut oil, powdered erythritol, pumpkin pie spice, vanilla extract, and a pinch of salt in a bowl. Mix the ingredients together. Mix until everything is well mixed and a dough forms. Break the dough up into little pieces, and then roll each piece into a ball. In a shallow dish, put the coconut shreds. Use the shredded coconut to cover each pumpkin coconut ball. Place the balls that have been coated on a plate or baking sheet that has been lined with parchment paper. Put the pumpkin coconut candy in the fridge for at least 30 minutes to make it firm. When these tasty no-bake pumpkin coconut candies are firm, serve them and enjoy them! Put any leftovers in a container that won't let air in and put it in the fridge.

[jillfilipovic]

These Samoa Cupcakes are inspired by the classic Girl Scout cookies. They feature a moist and flavorful coconut and chocolate chip cupcake, drizzled with caramel sauce, and topped with toasted coconut and mini chocolate chips. A delightful treat for any occasion!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. 1/2 cup sweetened shredded coconut. 1/2 cup semisweet chocolate chips. Caramel sauce for drizzling. Toasted coconut flakes for garnish. Mini chocolate chips for garnish.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl with a whisk. When the butter is soft, put it in a separate large bowl and mix it with the sugar until it is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the dry ingredients in slowly, adding the buttermilk in between each addition. Start with the dry ingredients and end with the buttermilk. Don't mix any further than that. Add the sweetened coconut flakes and semisweet chocolate chips and mix them in well. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the cupcakes out of the oven, let them cool in the muffin tin for a few minutes. Then, move them to a wire rack to cool all the way down. Spread caramel sauce over the cupcakes once they are completely cool, and top them with toasted coconut flakes and mini chocolate chips. Have fun with your tasty Samoa Cupcakes!

[jillfilipovic]

Twice Baked Potato Casserole has all the flavors of traditional twice baked potatoes but is made in a casserole, which is easy to make. Comforting and tasty, mashed potatoes with sour cream, cheese, bacon, and green onions are a great side dish.

Ingredients: 6 large potatoes, baked. 1 cup sour cream. 1/2 cup milk. 1/4 cup butter, softened. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cups shredded cheddar cheese, divided. 6 slices bacon, cooked and crumbled. 2 green onions, chopped.

Instructions: Warm the oven up to 175F 350C. Put baked potatoes in a large bowl and cut them into cubes. Put the potatoes in a bowl. Add the sour cream, milk, butter, salt, pepper, 1 cup of shredded cheddar cheese, half of the crumbled bacon, and half of the chopped green onions. Mash everything together until it's well mixed. Put the mixture in a baking dish that has been greased. Add the rest of the shredded cheddar cheese on top of the potato mixture. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the cheese melts and bubbles. Once it's done, take it out of the oven and top it with the rest of the crumbled bacon and chopped green onions.

[jillfilipovic]

A tasty, low-carb take on the traditional BLT sandwich. If you want a healthy and filling meal, try this BLT egg salad served in crisp lettuce wraps.

Ingredients: 4 large eggs, hard-boiled and chopped. 6 slices bacon, cooked and crumbled. 1/2 cup cherry tomatoes, diced. 1/4 cup red onion, finely chopped. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. Salt and pepper to taste. 4 large lettuce leaves such as iceberg or butterhead. 1/4 cup fresh basil leaves, torn.

Instructions: Chop the hard-boiled eggs, crumbled bacon, diced cherry tomatoes, and finely chopped red onion and put them all in a large bowl. Make a small bowl and mix the mayonnaise and Dijon mustard with a whisk. Add pepper and salt to taste. Toss the egg salad and mayonnaise together until everything is well mixed. Each plate should have a lettuce leaf on it. Add some of the BLT egg salad to each lettuce leaf. Put some torn fresh basil leaves on top. To make lettuce wraps, wrap the lettuce leaves around the filling. Serve right away and enjoy!

[jillfilipovic]

A healthy and refreshing salad with the earthy taste of asparagus and the richness of hard-boiled eggs. Great for a quick and healthy meal.

Ingredients: 10 asparagus spears. 2 eggs. 2 cups mixed greens. 1/4 cup cherry tomatoes. 1/4 cup red onion, thinly sliced. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Wash and trim the asparagus spears. Bring a pot of water to a boil and blanch the asparagus for 2-3 minutes, then plunge them into ice water to stop cooking. Hard boil the eggs, peel them, and cut into quarters. In a salad bowl, combine the mixed greens, cherry tomatoes, and red onion slices. Arrange the blanched asparagus and egg quarters on top of the salad. In a small bowl, whisk together olive oil and balsamic vinegar to make the dressing. Season with salt and pepper. Drizzle the dressing over the salad just before serving. Toss everything together and enjoy your Asparagus and Egg Salad!

[jillfilipovic]

These pumpkin crepes are a great way to start the fall. The pumpkin-spiced crepes and the creamy cheesecake filling together make for a rich and satisfying meal.

Ingredients: 1 cup pumpkin puree. 1 cup all-purpose flour. 1 cup milk. 2 large eggs. 1/4 cup granulated sugar. 1/2 tsp vanilla extract. 1/2 tsp pumpkin pie spice. 1/4 tsp salt. 1/4 cup unsalted butter, melted. 8 oz cream cheese, softened. 1/4 cup powdered sugar. 1 tsp vanilla extract. Whipped cream and maple syrup for serving.

Instructions: In a mixing bowl, combine the pumpkin puree, flour, milk, eggs, granulated sugar, vanilla extract, pumpkin pie spice, salt, and melted butter. Mix until a smooth batter forms. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with butter or cooking spray. Pour 1/4 cup of the crepe batter into the skillet and swirl it around to spread it thinly and evenly. Cook for 1-2 minutes until the edges start to lift and the crepe is lightly browned underneath. Flip the crepe and cook for another 1-2 minutes on the other side until cooked through. Repeat with the remaining batter, stacking the cooked crepes on a plate. In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread a generous spoonful of the cheesecake filling onto each crepe. Roll up the crepes or fold them into quarters. Serve the pumpkin crepes with cheesecake filling topped with whipped cream and a drizzle of maple syrup. Enjoy your delicious Pumpkin Crepes with Cheesecake Filling!