platingfood04

INGREDIENTS 1 cup uncooked long-grain white rice 1 cup chicken broth 1/4 cup salsa 2 tablespoons butter, melted 1/4 teaspoon salt (more to taste) 1 (15 ounce) can black beans, rinsed and drained 1 lb boneless skinless chicken breasts 1 (10 ounce) can enchilada sauce 1 cup shredded cheddar cheese 2 tablespoons green onions INSTRUCTIONS Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray. Add the rice, broth, salsa, butter, and salt to the pan and whisk together. Sprinkle the black beans on top. Lay the chicken breasts on top and pour the enchilada sauce on top of the whole dish. Cover tightly with foil and bake for 45-55 minutes or until chicken is no longer pink. Remove the chicken from the dish and stir rice. Replace the chicken and sprinkle with cheese. Cover with foil and let the cheese melt. Sprinkle with the green onions. NOTES Source: adapted from Pillsbury. Added salsa, butter, and sauce. Reduced enchilada sauce and a...

Ingredients 2 tablespoons mayonnaise 2 tablespoons plain Greek yogurt 1 teaspoon dijon mustard 1/4 teaspoon onion powder 1/4 teaspoon kosher salt 1/4 teaspoon pepper 2 tablespoons dried cranberries 3 tablespoons chopped pecans 1/4 cup diced Granny Smith apple 10 ounce (1 can) white chunk chicken breast, drained, broken up into pieces baby spinach leaves , optional 4 croissants or soft dinner rolls , optional Instructions In a medium bowl, mix together the mayo, yogurt, mustard, onion powder, salt, and pepper. Taste and adjust seasoning, if necessary. Gently fold in the cranberries, pecans, apple, and chicken. Eat as is or place on sliced croissants with some baby spinach or lettuce. Notes You can replace the canned chicken with grilled or baked chicken if you desire! This Recipe adapted from this -->> SITE

Ingredients Sweet and salty mixture: 1½ tablespoons apple cider vinegar 1½ tablespoons tamari sauce (or regular soy sauce) 1½ tablespoons maple syrup 1/4 teaspoon ground black pepper Chicken: 1 lb. boneless skinless chicken thighs (small, about 8 pieces) Sea salt 1 tablespoon olive oil 1 tablespoon butter Instructions Sweet and Salty Mixture Combine apple cider vinegar, tamari, maple syrup and ground pepper in a small bowl. Set aside. Paper towel dry the chicken thighs dry and season generously with salt. Heat the olive oil and butter in a large skillet set over medium-high heat. When the oil and butter are shimmering, add the chicken thighs and brown on each side for 4-5 minutes per side ( 8-10 minutes total), flipping only once.  Pour over the maple syrup mixture and bring it to a boil. Reduce the heat slightly and let the sweet and salty mixture simme...

INGREDIENTS 1 1/2 cups almond flour 1/4 teaspoon baking soda 1/8 teaspoon sea salt 1/4 teaspoon cinnamon 1 tablespoon pure maple syrup 1 1/4 cup overly ripe mashed bananas (about 4 medium bananas) Optional Add-ins 1/2 teaspoon vanilla extract extra 1/4 teaspoon cinnamon pinch ground cloves 1/2 cup chocolate chips INSTRUCTIONS Preheat the oven to 350 ℉ and line a baking sheet with parchment paper Add the almond flour, baking soda, salt, and cinnamon to a bowl and mix well Mash the bananas with a fork and add them to the dry ingredients (I mash, then measure) Add the maple syrup Mix until all the ingredients are evenly incorporated Use a 1.5 tablespoon cookie scoop to scoop the dough onto the baking sheet Gently flatten the cookies with a fork or back of a spoon. Bake for 26-30 minutes until the middles have set and aren't wet (mine were perfect at 28 minutes) Af...

Ingredients Crust  fully baked tart crust Lemon Curd Filling  2 large eggs plus 2 egg yolks (or 3 whole eggs)  3/4 cup (150 g/5.3 oz) granulated sugar  1 tablespoon lemon zest  1/2 cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)  2 tablespoons heavy cream , optional  1/2 cup (1 stick/115 g) unsalted butter, cut into small pieces Instructions To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finge...

INGREDIENTS: 2 apples, sliced into wedges 1/4 cup peanut butter 1/4 cup granola, your favorite 1/4 teaspoon ground cinnamon, for sprinkling Semisweet chocolate chips, optional* DIRECTIONS: Coat tops of apple wedges in peanut butter and sprinkle with granola and cinnamon. Melt chocolate chips in the microwave, stirring in 30 second increments until melted. Be careful not to overheat. Drizzle wedges with melted chocolate, set on a large platter and serve. TIPS To substitute the chocolate drizzle, you can sprinkle mini chocolate chips on top of the wedges. Or, leave the chocolate out altogether. They’re still delicious! If not eating immediately, brush each side of apple wedges with a little lemon juice to avoid browning. This Recipe adapted from this -->> SITE

Ingredients Ingredients for Choux Pastry: 1/2 cup water 1/2 cup whole milk 8 Tbsp unsalted butter 1 tsp granulated sugar 1/4 tsp salt 1 cup all-purpose flour measured correctly 4 eggs (large), room temperature Ingredients for Cream Filling and Garnish: 2 cups heavy whipping cream chilled 4 Tbsp granulated sugar 1 tsp vanilla extract 28 raspberries optional 1 Tbsp powdered sugar to garnish Instructions How to Make Cream Puffs: Preheat oven to 425˚F. Line a rimmed baking sheet with Silpat or parchment paper.  In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon. One flour is incorporated, place back over medium heat stirring constantly for 1 1/...