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Best and Juiciest Roast Turkey

Best and Juiciest Roast Turkey
Best and Juiciest Roast Turkey by ,

Thanksgïvïng ïs lïterally rïght aroùnd the corner. Wïth Canadïan Thanksgïvïng next week on Monday, and Amerïcan Thanksgïvïng a month away, ït’s never too early to start plannïng! So, let’s take care of the bïggest ïtem on the menù — tùrkey. And boy do I have the easïest, best and jùïcïest roast tùrkey ever for yoù!

Prep Time: 15 minutes
Cook time: 150 minutes
Total time: 165 minutes
Servings: 1 Servings

INGREDIENTS:


1 (14 – 16 lb.) tùrkey
olïve oïl or bùtter
1 apple, slïced
1 cïnnamon stïck
4 sprïgs fresh rosemary and/or thyme
6 leaves fresh sage

KEEP GOING TO THE NEXT PAGE FOR INSTRUCTIONS

INSTRUCTIONS:


1. Preheat oven to 500 F.

2. Remove tùrkey neck and gïblets and set asïde for yoùr homemade gravy (ït ïs ùsed for the tùrkey stock).

3. Wash and pat dry tùrkey wïth paper towels. Place tùrkey on roastïng tray and tùck the wïngs ùnderneath the tùrkey.

4. Coat the tùrkey skïn both on top and ùnderneath (ïf possïble) generoùsly wïth olïve oïl or bùtter. Yoù can add some chopped herbs (rosemary, thyme and/or sage) on top of the bïrd as well (optïonal).

5. Insert apple, cïnnamon and fresh herbs ïnto the tùrkey’s cavïty.

6. Roast the tùrkey on lowest rack for 30 mïnùtes.

7. Lower the oven temperatùre to 350 F and roast ùntïl the ïnternal temperatùre of tùrkey reaches 165 F. Yoù can check the ïnternal temperatùre by ïnsertïng the thïckest part of the tùrkey breast wïth a cookïng thermometer. For a 14-16 poùnd tùrkey, thïs shoùld take approxïmately 2 to 2.5 hoùrs.

8. Remove from oven and loosely cover the tùrkey wïth alùmïnùm foïl. Let tùrkey rest for 15 mïnùtes. Meanwhïle, remove the tùrkey drïppïngs and set asïde for yoùr gravy.

9. Serve and carve

Read More this full recipes at The Best and Juiciest Roast Turkey Ever

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Rated 4/146 based on 146 Customer Reviews


Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder by , chicken corn soup,soup recipes 2018-2-2

This Chicken Corn Chowder is loaded with juicy chicken, corn, tomatoes, red bell peppers, cheese and the options of potatoes, rice and/or bacon! Its cheesy, creamy (without any heavy cream!), comforting and the layers of flavors are out of this world. It is mostly “dump and run” but tastes like it’s been simmering for hours! I’ve also included tricks for lightening up this Chicken Corn Chowder which you will love – almost as much as you will love the creamy, fiestalicious slurpfuls. Almost.

Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 6 Servings

INGREDIENTS:


1 rotisserie chicken, skin removed and shredded

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

4 cups chicken stock

2 cups corn kernels (fresh or frozen)

1 cup milk

1/2 teaspoon chili powder

1/4 teaspoon cumin

Salt and pepper, to taste

Optional toppings: sour cream, cilantro, diced avocado, or jalapeños Instructions:



INSTRUCTIONS:


In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the stock, corn, milk, chili powder, and cumin, and season with salt and pepper to taste. Bring to a simmer over high heat and cook until heated through. Serve in individual bowls with desired toppings.

1. Mëlt bûttër ïn òlïvë òïl òvër mëdïûm hïgh hëàt ïn à làrgë Dûtch òvën/sòûp pòt. Add chïckën, ònïòns, jàlàpënòs ànd àll sëàsònïngs ànd sàûté fòr 3 mïnûtës.

2. Add bëll pëppërs, gàrlïc, ànd flòûr. Còòk, stïrrïng cònstàntly, fòr 2 mïnûtës.

3. Tûrn hëàt tò lòw ànd gràdûàlly stïr ïn 3 cûps chïckën bròth.

4. Whïsk 2 tàblëspòòns còrnstàrch wïth rëmàïnïng 1 cûp chïckën bròth ànd àdd tò sòûp. Stïr ïn crëàmëd còrn, whòlë còrn, dïcëd tòmàtòës, ànd grëën chïlïës. Brïng tò à bòïl thën rëdûcë tò à sïmmër, ûncòvërëd, fòr 10 mïnûtës, stïrrïng òccàsïònàlly.

5. Tûrn hëàt tò lòw ànd stïr ïn sòftënëd crëàm chëësë ànd Mëxïcàn chëësë. Còntïnûë tò stïr ûntïl còmplëtëly mëltëd.

6. Gàrnïsh ïndïvïdûàl sërvïngs wïth dësïrëd tòppïngs.


Read More this full recipes at Mexican Chicken Corn Chowder

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Rated 5/161 based on 161 Customer Reviews

Easy Bang Bang Shrimp Pasta

The shrìmp ìs sauteed wìth garlìc, red pepper flakes, and other spìces then gently tossed wìth spaghettì noodles and a spìcy sauce. The Bang Bang Sauce ìs a creamy concoctìon of mayonnaìse, sweet chìlì sauce, and srìracha sauce. It's spìcy yet not too hot, of course you can bump up the heat by addìng more srìracha. Thìs meal comes together ìn the tìme ìt takes to cook the pasta.

Easy Bang Bang Shrimp Pasta

INGREDIENTS:

  •  12 oz of spaghettì
  • 1½ lbs of medìum shrìmp, peeled and deveìned
  • 1½ tbsp olìve oìl
  • 3 cloves garlìc, mìnced
  • 3 tsp paprìka
  • Black pepper to taste
  • 1½ tsp drìed parsley
For the Sauce:
  • ⅔ cup lìght mayonnaìse
  • ½ cup sweet chìlì sauce
  • 2 - 3 cloves garlìc, mìnced
  • ½ tbsp honey
  • 1 tbsp srìracha sauce
  • 1 tbsp lìme juìce
  • ⅛ - ¼ tsp red pepper flakes

INSTRUCTIONS:

  1. In a large bowl, mìx all 'sauce' ìngredìents together then set asìde. Use more (or less) srìracha sauce accordìng to your heat level.
  2. Cook pasta accordìng to package dìrectìons, draìn, return to pot, and cover to keep warm.
  3. Place the uncooked shrìmp ìn a medìum bowl and add olìve oìl, paprìka, 3 cloves of mìnced garlìc, and black pepper. Gently toss to coat all of the shrìmp.
  4. Heat a large skìllet on medìum hìgh heat and then add the coated uncooked shrìmp.
  5. Stìr constantly whìle cookìng untìl no longer pìnk­ about 10 mìnutes.

Vìsìt Orìgìnal Websìte @ blogghettì.com for full Instructìons and recìpe notes.

SHRIMP, ASPARAGUS AND AVOCADO SALAD

Thìs shrìmp, asparagus and avocado salad ìs utterly delìcìous and perfect for sprìng – especìally when drìzzled wìth the vìbrant lemon vìnaìgrette. Wìth only 8 ìngredìents ìt’s super easy to make, looks stunnìng and always gets devoured!

SHRIMP, ASPARAGUS AND AVOCADO SALAD

INGREDIENTS:

  • 1 pound raw shrìmp, peeled and deveìned
  • 4 cups baby spìnach
  • 1/4 fresh parsley, chopped
  • 1 bunch asparagus (approx 20 spears)
  • 1 avocado, slìced
  • 3 green onìons, slìced
  • salt and pepper, to taste
  • 1/2 recìpe lemon vìnaìgrette

INSTRUCTIONS:

Brìng both a medìum pot of water and a medìum sauté pan of water and to a boìl. Add the shrìmp to the pot and the asparagus to the sauté pan and cook for 2-3 mìnutes. Use a skìmmer or tongs to transfer the shrìmp and asparagus to an ìce water bath. Draìn and then slìce the asparagus ìnto 1 1/2 ìnch pìeces.

Vìsìt Orìgìnal Websìte @ downshìftology.com for full Instructìons and recìpe notes.

Chìcken Breasts wìth Mushroom Cream Sauce

Thìs chìcken and mushrooms dìsh an ìrresìstìble umamì flavor, we’ve layered earthy mushrooms over lean, savory chìcken. Our cream sauce ìs enrìched wìth garlìc and fresh thyme leaves that provìde healthy, natural flavor and nutrìents

Chìcken Breasts wìth Mushroom Cream Sauce


Once you taste the rìch combo of cream sauce and mushrooms, you’ll never be able to go back to canned sauces. What are you waìtìng for? Read on and cook up a feast of our Chìcken Breasts wìth Mushroom Cream Sauce!

How to make Chìcken Breasts wìth Mushroom Cream Sauce :

Ingredìents:

  • 4 boneless, skìnless chìcken breasts
  • 2 cups slìced baby bella mushrooms, optìonal cremìnì or button mushrooms
  • 1/2 cup dìced onìons
  • 2 tablespoons flour
  • 3/4 cup mìlk
  • 3 tablespoons olìve oìl, dìvìded
  • 2 tablespoons chopped fresh thyme leaves
  • 1 clove garlìc, mìnced
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper


Instructìons:

  1. Usìng a meat tenderìzer, pound the chìcken breasts to an even thìckness.
  2. Salt and pepper both sìtes of each chìcken breast.
  3. Place a sauté pan wìth one tablespoon of the olìve oìl over medìum heat. Make sure the bottom of the whole pan ìs coated wìth the olìve oìl. Add the chìcken breasts. Cook for 1 mìnute untìl golden on the bottom. Turn the breasts over and reduce heat to low.
  4. Cover the pan wìth a tìght fìttìng lìd. Cook for 10 mìnutes (check tìme). Do not remove the lìd whìle cookìng. After 10 mìnutes, remove the pan from the heat, stìll covered, and allow to sìt for 10 addìtìonal mìnutes
  5. Vìsìt Chìcken Breasts wìth Mushroom Cream Sauce @ skìnnyms.com full ìnstructìons and recìpe notes.

Brownie Peanut Butter Dessert

Brownie Peanut Butter Dessert
Brownie Peanut Butter Dessert by ,
Thïs récïpé ïs bâsïc. A féw sïmplé ïngrédïénts cömé tögéthér ând bâké ïntö â fântâstïc bröwnïé thât ïs thé pérféct föùndâtïön för thïs lâyéréd bröwnïé déssért. It’s thé sïzé thât mâttérs héré. I dïdn’t wânt â skïnny lâyér öf chéwy, câkéy bröwnïé délïcïöùsnéss, I wântéd â THICK lâyér tö cömplïmént thïs déssért. And thïs récïpé ïs pérféct för thât!

Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 12 Servings

INGREDIENTS:


BROWNIE LAYER:
4 lârgé éggs, rööm témpérâtùré
2 cùps (400g) grânùlâtéd sùgâr
3/4 cùp (170g) bùttér, méltéd ând cööléd slïghtly
1 tâbléspöön vânïllâ éxtrâct
1 1/2 cùps (192g) âll-pùrpösé flöùr
1/3 cùp (43g) cöcöâ
1/2 téâspöön bâkïng pöwdér
1/4 téâspöön sâlt

PEANUT BUTTER LAYER:
8 öùncés créâm chéésé, söfténéd
1 cùp (250g) créâmy péânùt bùttér
1 cùp (128g) cönféctïönérs sùgâr

WHIPPED TOPPING LAYER:
1 cùp (238g) héâvy whïppïng créâm
1/4 cùp (31g) cönféctïönérs sùgâr

TOPPINGS:
30 mïnï Réésé's Péânùt Bùttér Cùps, rémövéd fröm wrâppér ând chöppéd ïntö qùârtérs

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INSTRUCTIONS:


1. Préhéât övén tö 350°F.

2. BROWNIE LAYER

3. In â lârgé böwl âdd éggs, sùgâr, méltéd bùttér, ând vânïllâ. Whïsk ùntïl âll ïngrédïénts âré fùlly ïncörpörâtéd.

4. Add ïn thé flöùr, cöcöâ, bâkïng pöwdér, ând sâlt. Stïr ùntïl jùst cömbïnéd.

5. Pöùr bröwnïé bâttér ïntö â prépâréd 9x13 bâkïng dïsh ând bâké ât 350°F för 30-35 mïnùtés, ör ùntïl ân ïnsértéd tööthpïck ïs rémövéd möstly cléân. (â féw crùmbs ïs gööd!)

6. Sét âsïdé tö cööl tö rööm témpérâtùré.

7. PEANUT BUTTER LAYER

8. In â médïùm böwl, âdd thé créâm chéésé, péânùt bùttér ând ùsé â hând-héld mïxér tö fùlly ïncörpörâté. Wïth thé hând mïxér ön löw, pöùr ïn thé cönféctïönér's sùgâr. Mïx för âböùt 30 sécönds, tùrn öntö hïgh ând mïx ùntïl smööth ând créâmy, âböùt 1 mïnùté.

9. Sét âsïdé.

10. WHIPPED TOPPING LAYER

11. In â lârgé böwl ör ïn thé böwl öf â stând mïxér, pöùr thé héâvy whïppïng créâm. Whïp (ör ùsé thé whïsk âttâchmént ön â hând-héld mïxér) för âböùt 2 mïnùtés, ör ùntïl söft péâks öccùr.

12. Add ïn cönféctïönérs sùgâr ând whïp ùntïl théré âré fïrm péâks. (Lïft thé whïsk âttâchmént öùt ând mâké sùré thé whïppéd töppïng hölds ïts shâpé.)

13. Fïnïsh déssért by sprïnklïng Réésé's Péânùt Bùttér Cùps övér töp.

14. Réfrïgérâté för ât léâst 2 höùrs ör ùp tö övérnïght. (If réfrïgérâtïng övérnïght, cövér fïrst.)
Read More this full recipes at Brownie Peanut Butter Dessert

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Rated 5/265 based on 265 Customer Reviews

SLOW COOKER HAM AND BEANS SOUP

SLOW COOKER HAM AND BEANS SOUP
SLOW COOKER HAM AND BEANS SOUP by ,
SLOW COOKER HAM AND BEANS IS A CLASSIC RECIPE THAT ALWAYS TURNS OUT GREAT! WONDERFUL FOR LEFTOVER HAM.

Prep Time: 15 minutes
Cook time: 360 minutes
Total time: 375 minutes
Servings: 12 Servings

INGREDIENTS:


20 öz. pkg. Hùrst's Hâmbééns Gréât Nörthérn Béâns wïth Hâm flâvörïng (sâvé thé hâm flâvör pâckét för thé énd öf thé cöökïng tïmé)
2 cùps dïcéd hâm, léftövér hâm wörks gréât
1 yéllöw önïön, dïcéd
3 cârröts, pééléd ând dïcéd
3 céléry stâlks, dïcéd
2 tsp. drïéd thymé
1/4 tsp. péppér
8 cùps chïckén bröth
sâlt tö tâsté

KEEP GOING TO THE NEXT PAGE FOR INSTRUCTIONS

INSTRUCTIONS:


1. Plâcé thé béâns ïn â cölândér ând sört öùt âny débrïs, rïnsé béâns ând âdd tö thé slöw cöökér.

2. Add thé hâm, önïön, cârröts, céléry, thymé, péppér ând chïckén bröth, stïr. Wâït tö âdd thé hâm flâvör pâckét.

3. Cövér ând cöök ön HIGH för 6-7 höùrs wïthöùt öpénïng thé lïd dùrïng thé cöökïng tïmé.

4. Whén thé cöökïng tïmé ïs döné, âdd thé hâm flâvör pâckét ând stïr. Add sâlt tö tâsté. Sérvé ând énjöy!

5.
Read More this full recipes at SLOW COOKER HAM AND BEANS SOUP

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Rated 4/95 based on 95 Customer Reviews

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