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Ingredients Marinade  1 cup buttermilk 1 teaspoon ground red pepper (cayenne) 1/2 teaspoon salt 1 garlic clove, minced Chicken 2 lb boneless skinless chicken breasts and/or thighs 3/4 cup all-purpose flour 2 tablespoons cornstarch 1 teaspoon dried thyme leaves 1 teaspoon paprika Oil for frying Steps Prevent your screen from going dark while you cook. Place chicken pieces in a large resealable food storage bag. Add all marinade ingredients and refrigerate at least 2 hours or overnight to marinate. In pie pan, mix flour and all remaining chicken ingredients except oil. Heat about 1/2 inch oil in 12-inch skillet over medium-high heat. Remove chicken pieces from marinade a few at a time, allowing excess to drip off. Roll chicken in flour mixture until well coated. Add chicken to hot oil in skillet, a few pieces at a time until all pieces are in skillet. Cover; cook over medium-high heat 10 minutes or until deep golden brown. Discard marinade. Uncover skillet

Ingredients: 1 pound chicken breast tenders – cut crosswise into 1/2-inch-thin strips 1 tsp toasted sesame oil 1/4 tsp Season with Spice’s finely ground white pepper 2 tbsp peanut oil or vegetable oil, divided 5-6 garlic cloves – minced 1 tbsp freshly grated ginger 1 tsp red chili flakes 1/2 cup roughly chopped red onion A handful of snow peas - trimmed 1/2 red bell pepper – cut into thin strips For the sauce: 1 tablespoon rice vinegar 2 tablespoon low sodium soy sauce 2 tsp dark soy sauce 2 teaspoons Chinese rice wine, or dry sherry (optional) 1/2 tablespoon brown sugar 2 tsp cornstarch Method: 1. In a large bowl, toss chicken strips with toasted sesame oil and white pepper. Marinate for 10-15 minutes.  2. In a small bowl, stir together rice vinegar, soy sauce, dark soy sauce, Chinese rice wine (if using), brown sugar and cornstarch. Set aside. 3. Heat a wok or large frying pan over high heat. Add 1 tbsp of oil. When the oil is hot, add

Ingredients for the chicken: 2 medium chicken breasts 1 tablespoon olive oil 1 tablespoon unsalted butter 1/4 cup flour 1/2 teaspoon salt 1/4 teaspoon black pepper for the sauce: 1 tablespoon unsalted butter 3 garlic cloves minced 1/2 cup chopped onion 8 oz. white or baby Bella mushrooms 1/2 cup chicken stock 1/2 cup Marsala wine 1 tablespoon cornstarch 2 tablespoons water Instructions Make sure that your stainless steel insert is in your Instant Pot. Press "saute" setting and wait 2 minutes. Add oil and butter to your Instant Pot and let it melt. Cut each chicken breast lengthwise, to make two cutlets. Season with salt and pepper and dredge in flour. Brown each chicken cutlet on each side. Remove onto a plate. Add more butter to the Instant Pot. Add garlic, onion and mushrooms and saute until fragrant, about 3 minutes. Press "cancel/off" button. Add chicken stock and wine to vegetables. Stir well. Place chicken in the

Ingredients 4 chicken breasts 8 tablespoons pesto 8 slices tomato 1 cup grated mozzarella cheese 1/2 cup fresh spinach 2 tablespoons olive oil salt and pepper Pesto Yogurt Dipping Sauce 1/2 cup greek yogurt 2 tablespoons pesto Instructions Preheat oven to 400 degrees. Cut chicken breasts horizontally but do not cut all the way through. Open up. (see photo above) Spread entire opens surface of chicken with 2 tablespoons pesto. Add 2 sliced tomatoes to half of the chicken. Top with 1/4 cup of grated mozzarella and a few spinach leaves. Sprinkle with salt and pepper and drizzle on a bit of olive oil. Heat oven proof skillet over medium high heat. Add 1 tablespoon of olive oil. When olive oil is sizzling, carefully add chicken. Sear on each side for 2-3 minutes using tongs to turn. Finish baking in oven for about 8 minutes or until meat thermometer reads 165 degrees. For a dipping sauce: Combine yogurt and pesto and serve over the

Ingredients 6 chicken thighs bone-in and skin-on 1/2 cup soy sauce 1/2 cup white vinegar 4 cloves garlic crushed 1 tablespoon black peppercorns 4 bay leaves Instructions Note: click on times in the instructions to start a kitchen timer while cooking. Add all the ingredients together in a large bowl and marinade for 4 hours. Heat oven to 375 degrees, add the chicken skin side down to a large dutch oven along with the sauce and bake, covered, for 30 minutes. Uncover, turn the chicken over and glaze with the sauce and cook, uncovered, for an additional 30 minutes until the chicken is browned and the sauce is reduced. Base Recipe adapted from this SITE

INGREDIENTS 1/2 cup pineapple juice 1/3 cup low sodium soy sauce 1/3 cup low sodium chicken stock 1/3 cup hoisin sauce 1/2 cup brown sugar 1 Tablespoon minced fresh garlic 2 teaspoons cornstarch 1 Tablespoon olive oil 8 boneless, skinless chicken thighs cut into 1-inch cubes 1 cup diced pineapple 1/2 cup roasted, salted cashews (optional) Rice, for serving INSTRUCTIONS In a medium saucepan, whisk together the pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, garlic and cornstarch. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside. Add the olive oil to a large nonstick skillet set over medium-high heat. Add the chicken to the pan and season it with salt and pepper. Cook the chicken, stirring, until it is no longer pink, about 5 minutes. Drain off any liquids then add the sauce to the pan and stir until combined. Add the pineapple and cashews and co

Ingredients For the Egg Mix: 2 eggs 2/3 cup buttermilk For the Dry Mix: 1 cup white flour ⅔ cup grated Parmesan cheese 4 tablespoon bread crumbs 1 teaspoon baking powder 1 tablespoon salt 2-3 teaspoon garlic powder 1 teaspoon ground paprika 1 teaspoon onion powder 1/2 teaspoon ground black pepper For the Chicken and Pan: 2 pounds chicken tenders 1/3 cup butter Instructions Prep: Preheat the oven to 410°F (210°C). Place a dark-colored roasting pan (a baking tray works as well) in the oven to heat up. Prepare egg mix: In a medium bowl, whisk together the eggs and the buttermilk. Prepare dry flour mix: In a separate bowl, mix the flour, parmesan, breadcrumbs, baking powder and seasoning together. Bread chicken: Dip the chicken pieces in the flour mix, coating evenly and shaking off any extra flour. Next, coat the chicken pieces in the egg mixtures. Then, dip them into the flour again, this time coating very well. Bake: Take the baking

Ingredients 1 (4-pounds) boneless pork shoulder roast trimmed and cut into 2-inch pieces Salt and ground black pepper to taste 2 tablespoons canola oil or olive oil 1 (12-ounces) Mexican beer (Pilsner or lager beer) 1 cup fresh orange juice 1/2 cup fresh lime juice 5 garlic cloves, finely chopped 2 teaspoons salt 2 teaspoons ground black pepper 2 teaspoons chili powder 1 teaspoon onion powder 1 teaspoon dried oregano 1 teaspoon ground cumin Chopped cilantro to garnish (optional) Suggestions for Serving (optional) Warm corn tortillas, chopped onions. chopped cilantro, salsa, crumbled Queso Fresco, lime wedges. Instructions Season the pork with salt and pepper. Click the "Saute" setting on the instant pot. Heat 1 tablespoon of oil and working in 2 batches, add the pork pieces and sear until evenly brown, about 3-4 minutes. Transfer the meat to a bowl or plate and proceed with the remaining oil and pork. Remove the browned pork from the in

INGREDIENTS 1 1/2 tablespoons canola or vegetable oil 1 medium yellow onion, diced 2 cloves garlic, minced 1 tablespoon chili powder 1 1/2 teaspoons ground cumin 1 cup low-sodium chicken broth, divided 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces Kosher salt Freshly ground black pepper 1 (15-ounce) can black beans, drained and rinsed 1 cup frozen corn kernels 1 (16-ounce) jar  salsa 1 cup long-grain white rice 1/2 cup shredded sharp cheddar cheese 1/4 cup coarsely chopped fresh cilantro INSTRUCTIONS Add the oil to the Instant Pot, turn on sauté setting, and heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes. Stir in the chili powder and cumin and cook until fragrant, about 30 seconds. Add 1/4 cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 1 minute. Season the chicken all over

Ingredients 8 bone-in, skin-on chicken thighs (about 4 lbs) 2 Tbsp olive oil 1 Tbsp sesame oil 4 Tbsp low sodium soy sauce 1 Tbsp Worcestershire sauce 2 Tbsp lemon juice (or lime juice) 5 Tbsp honey (or maple syrup) 6 cloves garlic (minced) ½ tsp black pepper (freshly ground) 2 tsp kosher salt (plus more to taste) Instructions Mix all ingredients for the marinade together in a large bowl or a plastic Ziploc bag. Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least 30 minutes to 2 hours or, better yet, overnight. Preheat oven to 450 degrees F. Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking. To get a nicely browned, crisped up skin,

Ingredients 2/3 cup white sugar (scant 2/3 cup) 1 large egg 1 large egg yolk 1 tsp vanilla 1/3 cup butter melted 1/2 cup all purpose flour 1 tsp baking powder 6 Tbsp whole milk at room temperature 6-7 fresh peaches Instructions Grease an 8 or 9-inch springform pan (if you don't have a springform, use a regular round 8 or 9-inch cake pan, but note that you will not be able to remove in one piece from this type of pan). If you'd like to later remove the cake from the base, be sure to line the bottom with a round of parchment paper. Sprinkle the inside of the greased pan with a bit of brown sugar. Wrap the outside of the springform pan in a piece of aluminum foil and place on a baking sheet. Preheat oven to 355° F. Peel peaches and cut flesh off sides, then cut in to chunks (don't have to be too small). Set aside. Melt the butter and let it cool. In a medium bowl, whisk together the flour and baking powder. Set aside. In the mean

Ingredients For the Bread:  3/4 cup granulated sugar 1/2 cup milk 1/2 cup oil 1 large egg 1 teaspoon vanilla extract or almond extract 2 cups all-purpose flour 2 teaspoons baking powder** (see notes) 1/4 teaspoon salt 2 cups diced strawberries 2 tablespoons all-purpose flour For the Glaze: 2 cups powdered sugar 2 tablespoons melted butter 1/3 cup finely diced strawberries 1/2 teaspoon vanilla extract or almond extract  1-2 tablespoons heavy cream or milk** (optional) Instructions Preheat the oven to 350 degrees. In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined. In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter. Pour the bread batter into a greased 9

Ingredients 10 Medjool dates 2-3 tablespoons peanut butter 1/4 cup peanuts 1/2 cup (about 4 oz) vegan dark chocolate Instructions Cut the dates open to remove the pit. It's best to cut down lengthwise into the dates. Then fill them with some peanut butter, add two or three peanut halves and put them back together. Next, melt the dark chocolate. You can either do this in a microwave or in a small sauce pot on the stove. Then dip the dates in the chocolate. Allow the chocolate to harden (this will take about 5 minutes) and you got healthy vegan snickers with just four ingredients! This Recipe adapted from >>>> Click Here

Ingredients Chocolate Pudding from Scratch 4 ounces bittersweet chocolate 3 Tablespoons cocoa powder (unsweetened) 3 Tablespoons corn starch 1/4 teaspoon salt 1 cup heavy cream 3 egg yolks 2 1/2 cups 2% milk (or whole milk) 1/2 cup brown sugar 1 1/2 teaspoons vanilla extract Brownie Crust 4 ounces semi-sweet chocolate 4 Tablespoons salted butter 3/4 cup sugar 1/8 teaspoon salt 2 eggs 1 teaspoon vanilla extract 1/2 cup all-purpose flour Whipped Cream 1 cup heavy cream 2 Tablespoons confectioners sugar 1/2 teaspoon vanilla extract Garnish 1 square of semi-sweet chocolate to make curls Instructions Make your pudding first, since it will need to chill for up to three hours. Chop your bittersweet chocolate into fine flakes with a serrated knife. In a large, heat-proof bowl, whisk together your cocoa, corn starch and salt. Gradually add the cream, whisking as you go until it's smooth.

INGREDIENTS: For the bars: 1/2 cup (1 stick) butter, softened 1/2 cups sugar 2 eggs 1/2 tsp. vanilla extract 1/8 tsp. almond extract 1 1/2 cups all-purpose flour 1/2 tsp. salt 1 (21 ounce) cherry pie filling  For the glaze: 1/2 cup powdered sugar 1/4 tsp almond extract 1 Tbsp. milk  DIRECTIONS:  Cream together butter and sugar. Add eggs and beat well. Beat in extracts.  In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.   Grease a 8x8-inch pan. Spread 1 1/2 cups batter into bottom of the pan. Spread with pie filling. Drop remaining batter on top of pie filling.   Bake at 350 for 30-35 minutes or until toothpick comes clean. Cool on wire rack. Combine glaze ingredients and drizzle over the cooled bars. This Recipe adapted from >>>> Click Here

INGREDIENTS 1 cup plus 2 tablespoons all-purpose flour, divided 1/2 cup plus 2 tablespoons powdered sugar, divided 1/2 cup (1 stick) unsalted butter, melted 1/8 teaspoon kosher salt 2 eggs 1 cup granulated sugar 1/4 cup fresh lemon juice 1 lemon finely zested INSTRUCTIONS Preheat the oven to 350°F.    Prepare a 9x9-inch pan with baking spray, then line the pan with parchment paper (this will make it easier to remove the lemon bars in one piece so you can cut them properly on a cutting board). In a medium bowl, combine 1 cup flour, 1/2 cup powdered sugar, butter, and salt with a fork until a crumbly dough forms. Press the dough into the prepared pan so it covers the bottom and goes about 1/2 inch up the sides. Bake about 10 minutes or until it is a light golden brown. While the crust is baking, whisk together the remaining 2 tablespoons flour, eggs, sugar, lemon juice and fine lemon zest. Remove crust from oven, pour the lemon mixture over t

INGREDIENTS 1 box brownie mix, plus ingredients called for on box 2 (8 oz.) blocks cream cheese, softened 1/2 c. sugar 2 large eggs 2 tbsp. sour cream 1 tsp. pure vanilla extract 1 c. semisweet chocolate chips 1 tbsp. all-purpose flour Melted chocolate, for drizzling Chocolate shavings, for garnish (optional) DIRECTIONS Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Prepare brownie batter according to package instructions and pour into prepared pan. Bake until brownie is set and a toothpick comes out clean, about 45 minutes. Let cool. In a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy. Add eggs one at a time, mixing well between each addition. Add sour cream and vanilla and beat until evenly combined. In a small bowl, toss chocolate chips and flour and fold into cheesecake mixture. Pour cheesecake mixture over brownie crust. Wrap bottom of pan in aluminum foi

INGREDIENTS Chocolate Cheesecake Layer   250g Philadelphia cream cheese  2 tbsp Greek yogurt  ½ cup powdered sugar  ½ cup cocoa powder (unsweetened)  Ganache Layer   400g dark chocolate 200ml whipping cream  Whipped Cream   200ml whipping crea  2 tbsp powdered sugar  1 tsp vanilla  400g chocolate cream cookies (any chocolate cookies will do)  mini choc chips  INSTRUCTIONS Ganache Layer   Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set. Alternatively, you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. To soften the ganache to spreading or piping consistency microwave for 10 seconds at a time, mixing each time with a large spa

Ingredients For the balls: ½ cup butter, softened ¼ cup granulated Stevia or other low carb granulated sweetener 8 oz cream cheese, softened 1 tsp vanilla extract 3/4 cup almond flour 2 tsp ground cinnamon  For the frosting: 3 tbsp heavy whipping cream 1 oz cream cheese, softened 2 tsp granulated Stevia or other low carb granulated sweetener ¼ tsp vanilla extract Instructions To make the balls, in a bowl cream together the butter and sweetener. Add the cream cheese and vanilla extract and beat until blended. Add the almond flour and ground cinnamon and mix to combine. Cover and freeze until the mixture is firm enough to scoop into balls, about 30-60 minutes. To make the frosting, whisk the cream cheese, heavy whipping cream, sweeten and vanilla extract to combine. Remove the mixture from the freezer. Using a 1 tablespoon cookie scoop, scoop the balls. Using a spoon, drizzle the frosting on the balls and freeze. Store the

INGREDIENTS For the crust 1 1/2 cups (225 g) gluten free cookie crumbs (I used my “Nabisco” GF Honey-Maid Grahams, from Classic Snacks)  5 tablespoons (70 g) unsalted butter, melted and cooled  For the filling 2 8-ounce packages (total: 16 ounces) cream cheese, at room temperature  3/4 cup (150 g) granulated sugar (can reduce to 1/2 cup (100 g) for a less-sweet version)  1/8 teaspoon kosher salt  2 tablespoons (18 g) cornstarch (or try arrowroot)  2 eggs (100 g, weighed out of shell) at room temperature  1 teaspoon pure vanilla extract  For the chocolate coating 8 ounces bittersweet chocolate, chopped 2 tablespoons (28 g) virgin coconut oil (or vegetable shortening)  DIRECTIONS Preheat your oven to 325°F. Line an 8-inch square baking pan with overhung, crisscrossed pieces of unbleached parchment paper and set it aside.  Prepare the crust. In a medium-size bowl, place the cookie crumbs and the melted butter, and mix unt

Ingredients   1/2 stick unsalted butter, softened (1/4 cup)   3/4 cup brown sugar   1 egg   1 tsp vanilla extract   1 cup all purpose flour   1/4 cup cocoa powder   1/2 tsp baking soda   1/4 tsp salt   To top the cookies: about 1 cup mini m&ms, about 1 cup semi-sweet chocolate chips Instructions Preheat the oven to 350º F. In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and vanilla extract, beat again. In a separate small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula. The batter will be thick. Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press mini M&Ms and chocolate chips all around the outside of the dough balls. Bake for 9-11 minutes. Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move th

INGREDIENTS 1 cup butter 1 1/2 cups brown sugar (packed) 1 large egg 1 egg yolk 1 tablespoon vanilla extract 3 cups all-purpose flour¹ 1 teaspoon baking soda 1 teaspoon ground cinnamon 3/4 teaspoon kosher salt² 1/8-1/4 teaspoon cayenne pepper 4 ounces semisweet baking chocolate (chopped) INSTRUCTIONS Melt butter in a heavy saucepan. The butter should be just barely melted - not hot and sizzling, not browned. Add brown sugar to a large bowl. Pour melted butter over sugar. Stir to combine butter and sugar. Let stand 5 minutes. Add egg and egg yolk; stir to combine. Stir in vanilla extract. Add flour, baking soda, cinnamon, salt, and cayenne pepper. Stir until just combined. Please see the comments about flour in the recipe notes. Stir in chopped chocolate. Cover, and chill dough for 30 minutes.  Toward the end of the chilling time, preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat. Using a mediu