Barbecue Chicken Salad Recipe

Ingredients

• 2 boneless, skinless thin-sliced chicken breasts
• 1 tomato, diced
• 1 tablespoon olive oil
• 1/2 cup cut cheddar cheese
• 1/4 cup barbecue sauce
• 1/4 cup diced red onion
• 1/4 cup ranch dressing
• 1/4 cup cut monterey Jack cheese
• 1/4 cup sliced tortilla
• 3/4 cup of tinned black beans, (drained and rinsed)
• 3/4 cup tinned corn kernels, drained
• 6 cups chopped romaine lettuce
• Salt and black pepper, to taste

Method

1. Heat olive oil in a medium frying pan over medium high temperature.
2. Add flavoring (salt and pepper) to chicken breasts, to taste.
3. Add to frying pan and cook, flipping once, until cooked through for about 5 minutes for each side.
4. Allow to cool before dicing into bite-size pieces.
5. To piece the salad together , place romaine lettuce in a large dish, top with chicken, corn, tomato , onion, beans and cheeses.
6. Cast Ranch dressing and barbecue sauce on top of the salad and toss to combine softly.
7. Serve right away, topped with tortilla strips.

Keywords

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Sweet Carrot Cake Recipe

Ingredients

Carrot Cake

• 1 cup (200 grams) light brown sugar, packed (or dark brown sugar)
• 3/4 cup (180 ml) vegetable oil (or melted coconut oil, or canola oil)
• 1/4 cup (60 grams) greek yogurt (or regular yogurt, plain or vanilla)
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups (250 grams) all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups (260 grams) very finely grated carrots
• 3/4 cup pecan pieces

Cream Cheese Frosting

• 8 ounces (224 grams) cream cheese, softened to room temperature
• 1/2 cup (115 grams) unsalted butter, softened to room temperature
• 2-2.5 cups (240 - 300 grams) confectioners' sugar
• 2 Tablespoons (30 ml) heavy cream (see note for substitutions)
• 2 teaspoons vanilla extract
• 1/8 teaspoons salt, or as needed

Method

1. Preheat oven to 180 C degrees. spatter about 9 inch spring form pan with nonstick cooking spray, as the cake may rise above. Set aside.
2. Start the cream cheese for the frosting so it may soften as you make the cake batter.
3. Make the carrot cake: In a large bowl with a handheld or stand mixer on medium speed, mix the brown sugar and oil. Beat in the yogurt until fully combined - about 60 seconds. Mixture will be gritty and thick. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Set aside.
4. In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone and please don't overmix. Fold in the finely shredded carrots and pecan pieces. Flow into prepared spring form pan.
5. Bake cake for 35 minutes or until toothpick inserted in the center comes out clean. Don't overbake, which will dry out cake. Check the cake at 30 minutes, then again at 32.
6. Make the frosting: beat the softened cream cheese and butter together on medium speed for 2-3 minutes until soft, creamy, and combined thoroughly. Add 2 cups of powdered sugar and beat until thick and combined. Add 2 Tablespoons heavy cream and 2 teaspoons vanilla extract. Beat on medium speed for 2 more minutes. Add more powdered sugar until desired thickness is reached. Add salt to taste.
7. Save cake in the refrigerator, wrapped, for 4 days or more.

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Yummy Baked Cheddar Chicken With Sauce

Ingredients

• 4 large chicken breasts, cut into large chunks
• 1 sleeve Ritz crackers
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup milk
• 3 cup cheddar cheese, grated
• 1 teaspoon dried parsley

Sauce

• 1 14 ounce can cream of chicken soup
• 2 tablespoon butter
• 2 tablespoon sour cream

Method

1. Cut each chicken breast into 3 large chunks.
2. In a gallon size storing food plastic bag , smash ritz crackers into crumbs.
3. Cast the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 teaspoon salt and 1/8 teaspoon pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk, cheese and crumbs in succession.
5. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 205°C degrees for about 40 minutes.
8. Combine the sauce ingredients (soup, sour cream and butter) into a microwaveable safe dish, and cook until it’s stir-able melty and warm.
9. Spread the sauce over the chicken once it’s been served.

Keywords

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Sesame Chicken Recipe

Ingredients

• 5 skinless, boneless chicken breast halves, cut into pieces
• 1 tablespoon soy sauce
• 1/2 cup all-purpose flour
• 1/2 teaspoon black pepper
• 1/3 cup honey
• 1/3 cup teriyaki sauce
• 1/4 teaspoon of red pepper flakes
• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground ginger
• 2 tablespoons toasted sesame seeds
• 2 tablespoons vegetable oil
• Dash of ground cinnamon
• Dash of ground cloves

Method

1. Put in a large closed plastic bag blend flour, ground ginger, black pepper, garlic salt, red pepper flakes, cloves, and cinnamon and blend carefully.
2. Set chicken into the bag and shake to coat.
3. Take the melange and make it in a platter.
4. Whet together teriyaki sauce, soy sauce honey in a small bowl .
5. Heat oil in a large skillet over medium-high heat.
6. Place chicken into skillet, and brown on both sides, about 5 or 6 minutes.
7. Reduce heat to low. Mix in teriyaki and honey mixture and stir until sauce thickens.
8. Stir in sesame seeds and serve it warm.

Keywords

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Chicken Thighs with Dried Tomatoes Recipe

Ingredients

• 8 chicken thighs
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 teaspoon red pepper flakes
• 2 dried tomatoes
• 1/4 cup basil leaves
• 22 g of grated Parmesan
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 3 minced cloves of garlic
• 3 tablespoons unsalted butter
• Salt and pepper to taste

Method

1. Preheat oven to 200°C.
2. Season chicken thighs with salt and pepper .
3. Liquefy 2 tablespoons butter in a large skillet over medium high heat.
4. Then add chicken and sear both sides until golden brown for about 3 minutes for each side, set aside.
5. Melt the remaining tablespoon butter in the skillet.
6. Add garlic and red pepper flakes and cook with stirring about 2 minutes.
7. Take the heavy cream, dried tomatoes, Parmesan, thyme, oregano and basil and stir in chicken broth.
8. Bring to a boil reduce heat and simmer until slightly thickened for about 4 minutes.
9. Return chicken to the skillet.
10. Place into oven and roast until completely cooked for about 30 minutes.
11. Serve warm with pasta if disared and enjoy.

Keywords

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Scrumptious Honey Chicken Recipe

Ingredients

• 3 pounds of chicken thighs
• 1 teaspoon garlic, minced
• 1 teaspoon ground ginger
• 2 tablespoons dried minced onions
• ¼ cup green onions, sliced
• ⅓ cup honey
• ⅓ cup soy sauce

Method

1. Sprinkle a baking pan with non-stick cooking spray.
2. Put chicken thighs in single layer in pan.
3. Mix together honey, soy sauce, ginger, garlic, and dried onion in a medium-size bowl.
4. Cast mixture over chicken.
5. Cover pan with plastic wrap and let marinate in fridge for one hour.
6. Preheat oven to 220 C degrees.
7. Take out the chicken thighs from fridge and rub plastic wrap.
8. Bake chicken for about 30 minutes.
9. Take out the chicken thighs from oven, turn chicken pieces over, put the sliced green onions over it.
10. Return to oven and bake for one more 15 minutes.

Keywords

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Delicious Bourbon Chicken Recipe

Ingredients

• 3 boneless chicken breasts
• 1 garlic clove
• 1 tablespoon cider vinegar
• 1 tablespoon of olive oil
• 1/2 cup water
• 1/3 cup brown sugar
• 1/3 cup of soy sauce
• 1/4 cup apple juice
• 1/4 teaspoon ginger
• 2 tablespoons ketchup (optional)
• 1/3 teaspoon of red pepper flakes ,crushed

Method

1. Heat oil in a large skillet.
2. Cut chicken breasts into bite size pieces
3. Add chicken pieces and cook until lightly browned.
4. Remove chicken and add remaining ingredients, heating over medium Heat until well mixed.
5. Add chicken and bring to a hard boil.
6. Simmer and cook for about 23 minutes.
7. Serve over hot rice and sprinkle some sesame over it.

Keywords

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