Cilantro Lime Grilled Chicken

Credit: www.foodiecrush.com

Ingredients

3 pounds skinless chicken thighs

4 limes, zested and juiced

¾-1 cup roughly chopped cilantro leaves and stems

½ cup extra virgin olive oil

2 tablespoons honey

1 tablespoon cumin

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

extra cilantro for garnish

Instructions

Trim any fat from the chicken thighs and place in a large freezer bag. To the bowl of a food processor, add the lime juice, lime zest, cilantro, olive oil, honey, cumin, salt and pepper and whiz to combine, about 30 seconds. Reserve ¼ of the marinade and pour the rest into the bag with the chicken and refrigerate for 30 minutes up to overnight.

Prepare a grill on medium high, leaving one side of the grill on low or off. Grill the chicken for about 14 minutes, turning often. Once each side has seared, if the chicken pieces seem to be getting too charred, move the chicken pieces to the cooler side of the grill to cook.

Serve with lime wedges and additional cilantro and drizzle the ¼ cup reserved marinade before serving.

Spicy Avocado Pesto Pasta

Credit:www.wellplated.com

Ingredients:

14 ounces rotini pasta (or any kind of pasta you like)

2 medium ripe avocados

2 cups loosely packed arugula

1 jalapeño pepper, cut into quarters (remove seeds and membrane for a mild pesto)

1/2 cup fresh cilantro leaves

2 cloves garlic

3 tablespoons fresh lime juice

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 cup grated Parmesan cheese, plus additional for serving (omit if vegan or to make dairy free)

2 pints cherry tomatoes, halved

Directions:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, according to package directions. Drain, reserving 1 cup of the pasta water, then toss with a bit of olive oil to prevent sticking. Place in a large serving bowl.

Scoop the avocado into the bowl of a food processor fitted with a steel blade. Add the arugula, jalapeño, cilantro, garlic, lime juice, salt, and pepper. Puree until smooth. Add the Parmesan cheese and puree again until incorporated. Taste and add additional salt and pepper as needed.

Pour the avocado pesto over the pasta, then toss gently to combine. If the pasta seems too thick and sticky, add a bit of the reserved pasta water. Add the cherry tomatoes and toss to combine. Serve warm or at room temperature, topped with additional Parmesan as desired.

Antioxidant Smoothie Bowl

Credit: blissfulbasil.com

Ingredients:

1 frozen banana

½ cup frozen cherries or frozen berries

1 tablespoon hemp seeds

½ cup almond milk

½ fresh banana, sliced

fresh raspberries

fresh blackberries

1 teaspoon chia seeds

1 tablespoon pepitas

1 tablespoon coconut flakes

¼ cup pomegranate seeds

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Instructions:

Add frozen banana, cherries, hemp seeds, and almond milk to a blender. Blend until smooth and pour into a bowl.

Top smoothie with sliced bananas, raspberries, blackberries, chia seeds, pepitas, coconut flakes, and pomegranate seeds.

Apple Oat Muffins Recipe

Apple Oat Muffins Recipe

Credit: julieseatsandtreats.com

Ingredients

Muffins:

1 cup all purpose flour 

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1/2 cup white whole wheat flour

1/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/4 cup melted coconut oil, cooled slightly

2/3 cup light brown sugar

2 eggs

3/4 cup cooked plain oatmeal (see note)

1/2 cup unsweetened applesauce

1 cup finely chopped apple (I used a Pink Lady and I left the skin on)

Walnut Oat Streusel (optional):

2 tablespoons all purpose flour

2 tablespoons old fashioned oats

2 tablespoons brown sugar

1/4 cup chopped walnuts

1/4 teaspoon ground cinnamon

2 tablespoons cold unsalted butter, cut into small pieces

See an Easy Breakfast Potato Bowl Recipe

Instructions

Muffins - Preheat oven to 350°F. Grease a 12 count muffin tin and set aside.

In a medium bowl, combine flours, salt, cinnamon and baking powder. 

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In a large bowl, whisk coconut oil, brown sugar, eggs, oatmeal and applesauce. Add the dry ingredients and stir until just combined. Stir in chopped apple.

Divide the batter between 12 muffin cups.

Streusel - In a separate bowl, combine flour, oats, brown sugar, walnuts and cinnamon. Add the butter. Using your fingers, work the butter into the dry ingredients until it resembles wet sand and clumps together when you press it together. Sprinkle the streusel over the batter in the 12 muffin cups.

Bake for 13-15 minutes until a toothpick inserted into the center comes out clean.

paypal cooking international: Portobello Pizza

paypal cooking international: Portobello Pizza: Portobello Pizza Ingredients: 2 large portobello mushrooms 1 tomato 1/4 cup reduced fat mozzarella cheese 1/4 cup chopped onion 1 Tb...

Bacon Wrapped Guacamole Stuffed Chicken

Bacon Wrapped Guacamole Stuffed Chicken

Quick and simple, delicious food. Cooking and enjoy
Instructions
Tender chicken breast stuffed with creamy guacamole and wrapped in bacon that's grilled until the bacon is nice and crispy!

4 (6 ounce) chicken breasts, butterflied or pounded thin
salt and pepper to taste
1/2 cup guacamole
8 slices bacon of choice
Lay the chicken flat, season the outside with salt and pepper, spread 1/4 of the guacamole on each of the chicken breasts, roll them up and wrap each in 2 slices of bacon. Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160F to 165F), about 20-30 minutes, or bake in a preheated 400F/200C oven on a wire rack on a baking pan until cooked, about 20-30 minutes, turning the oven to broil for the last few minutes to ensure that the bacon is crispy.
Bon appetite

Peanut Butter Chunk Oatmeal Bars

Peanut Butter Chunk Oatmeal Bars

A delicious food. The cook and enjoy food. Bon appetite

Ingredients:
1 cup (250g) creamy peanut butter (or chunky)
1 cup (127g) whole wheat flour
1 cup (80g) old-fashioned rolled oats
1 teaspoon baking soda
1/2 cup (100g) packed brown sugar
1/4 teaspoon salt
1/2 cup (120ml) milk (I used almond milk, but use whichever you prefer)
1/2 cup (90g) dairy-free chocolate chips (or regular chocolate chips)
2 teaspoons vanilla extract
1/2 cup (70g) raisins (or whichever mix-ins you'd like)
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Directions:
Preheat oven to 350F degrees. Line a 8x8 baking dish with parchment paper or spray with nonstick spray. Set aside.
With an electric or stand mixer fitted with a paddle attachment, mix the brown sugar and peanut butter on medium speed until light in color and fluffy, about 3 minutes. Mix in the vanilla, scraping down the sides as needed.
On medium speed, add in the flour, oats, salt, and baking soda. The dough will be very thick and clumpy, but it will come together. Slowly add the milk in a steady stream, mixing until a dough forms. Fold in chocolate chips and raisins. Use your hands to make sure everything is combined, if needed.
Once dough is completely combined, press it lightly into the prepared baking dish. Bake for about 17-20 minutes until the bars are lightly golden and set. Allow to cool completely and cut into squares. I keep mine in the refrigerator in a covered container. Bars will be good stored up to 2 weeks.

Portobello Pizza

Portobello Pizza

Ingredients:
2 large portobello mushrooms
1 tomato
1/4 cup reduced fat mozzarella cheese
1/4 cup chopped onion
1 Tbsp olive oil
1 tsp lemon juice
1/2 tsp minced garlic
pinch of salt
pinch of pepper

Directions:
Preheat oven to 400 degrees. Chop onion and mince garlic. Pour olive oil into a saucepan over medium high heat and add onions and garlic. Cook onions and garlic until they are slightly browned. Dice tomato and add to the saucepan along with salt, pepper, and lemon juice. Bring the sauce to a simmer and cook for 3-5 minutes. Remove gills from the portobello mushrooms by scraping with a spoon. Place portobellos on a baking sheet coated with nonstick cooking spray. Pour the sauce into each portobello and top with cheese. Bake for 12 minutes. After 12 minutes, set oven to broil for 30 seconds to 1 minute to brown the cheese. Remove from the oven and enjoy!
Tip: I suggest lining your baking sheet with foil and coating the foil with nonstick cooking spray for an easier cleanup. The portobello mushrooms tend to get pretty juicy will cooking!

Sweet Corn and Zucchini Pie

Sweet Corn and Zucchini Pie

Ingredients:
4 tablespoons butter
1 yellow onion, diced
2 ears sweet corn
2 large zucchini, sliced thin (about 4 cups)
8 ounces sliced mushrooms
1 tablespoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
12 ounces shredded cheese (I used both Mozzarella and Swiss)
3 eggs, beaten
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Directions:
Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
Add the basil, oregano, and salt. Stir once to combine. Add the cheese and the beaten egg. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.
BON APPETITE

Cajun Chicken Pasta

Cajun Chicken Pasta

INGREDIENTS
2 boneless, skinless chicken breasts
2 tablespoons olive oil, divided
1 tablespoon cajun seasoning
8 ounces penne pasta
3 cloves garlic, minced
1 cup heavy cream sub
1/2 teaspoon lemon zest
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
2 Roma tomatoes, diced
2 tablespoons chopped fresh parsley leaves

HOW TO PREPARE
In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly. Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt 2 tbsp butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Stir in pasta and gently toss to combine. Serve immediately with chicken, garnished with tomatoes and parsley, if desired.

BON APPETITE

PARMESAN RISOTTO

Ingredients

PARMESAN RISOTTO:

1 tablespoon butter

1 minced clove garlic or 1 minced shallot (or both)

1 cup arborio rice

½ cup white wine

3-ish cups of chicken broth

½ cup Parmesan cheese

SEARED SCALLOPS:

1 tablespoon grapeseed oil

1 pound jumbo scallops

SAUTEED SPINACH OR KALE:

1 tablespoon olive oil

1 clove minced garlic

4 cups spinach or kale

BROWN BUTTER:

3 tablespoons butter

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Instructions

For the Risotto:

1.In a large non-stick skillet over medium heat, melt the butter.

2.Add the garlic or shallots and saute for a minute or two, until soft and fragrant.

3.Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles.

4.Add the broth, ½ cup at a time, and simmer/stir after each addition until the rice is soft and creamy. I usually err on the side of more liquid to get a creamier texture.

5.Add the parmesan and stir until incorporated. Salt + pepp to taste.

For the Seared Scallops:

1.Heat oil in nonstick skillet. Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to pan. They should sizzle (if not, you need a hotter pan.)

2.Shake gently to prevent sticking. After 2-3 minutes, flip each scallop over. They should have a pretty golden brown exterior and an opaque inside.3.Transfer to a paper towel lined plate to absorb excess oil. Serve immediately.

For the Sautéed Spinach:

Heat the oil over medium low heat. Add the garlic, stir for a minute to get the flavor going. Add the spinach or kale and stir until wilted.

For the Brown Butter:

Put a few tablespoons of butter in a clean skillet over medium heat and stir it while watching it closely - when it starts to look golden and foamy, remove from heat, transfer to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and greens.
BON APPETITE