Categories
HEALTHY

ROMANO CHICKEN WITH LEMON GARLIC PASTA

Romano Chicken with Lemon Garlic Pasta – crispy parmesan panko breaded chicken with pasta in fresh lemon garlic cream sauce! Tasty meal in 30 minutes time!

When I made my own Homemade Panko Bread Crumbs, I naturally had to use them in some nice recipe. Breaded chicken is the first thing that comes to mind, so I made Romano Chicken with Lemon Garlic Pasta.

Chicken cutlets are dipped in parmesan cheese, egg and panko breadcrumbs. Then they are fried (or baked, to reduce fat content) until golden. They are served over pasta tossed with lemon butter garlic sauce. It is all simple to make and doesn’t take much time.

The sauce can be more or less tangy, depending on your taste. Less lemon juice and more cream make it mild while more lemon juice and less cream make it robust.

Romano Chicken with Lemon Garlic Pasta is certainly not “light food”, but it is a great dish for when you need to feel full and satisfied.

ROMANO CHICKEN WITH LEMON GARLIC PASTA
ROMANO CHICKEN WITH LEMON GARLIC PASTA

Ingredients
ROMANO CHICKEN:

  • 1/2 lb chicken breasts butterflied or thinly cut into cutlets
  • salt and pepper
  • 1/2 cup finely grated parmesan cheese
  • 1 egg
  • dry parsley
  • 1/2 cup panko bread crumbs homemade or store-bought
  • oil for frying s I used combination of olive oil and sunflower oil

LEMON GARLIC PASTA:

  • 1/2 lb linguine or spaghetti or other pasta
  • juice from 1 lemon or to taste
  • 3 cloves garlic minced
  • zest from 1/4 lemon
  • 2 Tbsp butter cold
  • 2-3 Tbsp whipping cream or to taste
  • salt pepper

Instructions
ROMANO CHICKEN:

  1. Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs.
  2. Season chicken cutlets with salt and pepper; dredge with parmesan cheese, dip into beaten egg; press the chicken in panko bread crumbs to coat on both sides; shake off the excess.

You can find complete recipes of this Romano Chicken with Lemon Garlic Pasta in kitchennostalgia.com

Categories
GLUTEN FREE

Gluten Free Cinnabon Copycat Cinnamon Roll Recipe

This is the perfect Cinnabon copycat recipe, even if you’re not gluten free. Yeah. That’s how good they are.
You can now serve these to your friends who are not gluten free and they will never know they are GF. The texture and flavor is spot-on for “normal” cinnamon buns.
And if you’re on a cinnamon roll kick, also check out my Cinnamon Roll Popcorn recipe!

Rolling out gluten free dough is tricky and cinnamon rolls, even gluten ones, can be tricky as well. Which leads us to a double whammy for GF cinnamon rolls. I’ve put together a video tutorial showing how to roll out the dough. I encourage everyone to watch it before making the rolls!

Gluten Free Cinnabon Copycat Cinnamon Roll Recipe
Gluten Free Cinnabon Copycat Cinnamon Roll Recipe

Ingredients
DOUGH:

  • ⅔ cup milk
  • 1 tablespoon butter
  • 1 packet (7 g) yeast
  • ¼ cup granulated sugar
  • ½ cup (83 g) potato starch
  • ½ cup (80 g) brown rice flour
  • ¼ cup (29 g) finely ground almond flour
  • ¼ cup (34 g) tapioca starch plus more for flouring your surface
  • ½ teaspoon baking soda
  • 1½ teaspoon xanthan gum
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ¼ cup olive oil
  • ½ teaspoon vanilla
  • good quality plastic wrap for rolling out (and up!) the dough

FILLING:

  • ⅓ cup butter, softened
  • ½ cup brown sugar
  • 2 tablespoons cinnamon

FROSTING:

  • 3 tablespoons butter, softened
  • 2 tablespoons cream cheese, softened
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla
  • dash of salt

Instructions

  1. Preheat oven to 350 degrees. Grease and lightly flour a pie plate.

DOUGH:

  1. Combine yeast and sugar in large mixing bowl.
  2. Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.
  3. Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and ½ teaspoon salt.
  4. Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes – beating long enough is essential, GF flours are “thirsty,” the dough will thicken & lose it’s stickiness as you beat it.
  5. Roll out the dough: (please watch the video!) this is a sticky dough that you’ll want to roll out to approximately a 13″ x 10″ rectangle. What I have found works best is covering my work surface with a good quality plastic wrap and then a light layer of tapioca starch. I place my dough in the center and cover with a bit more tapioca starch and another sheet (or two) of plastic wrap. Roll out to the needed size and then carefully peel off the top layer of plastic wrap.
  6. Using a knife or spatula gently spread the ⅓ cup softened butter over the dough evenly leaving ½” space around the edges.

You can find complete recipes of this Gluten Free Cinnabon Copycat Cinnamon Roll Recipe in recreatinghappiness.com

Categories
HEALTHY

Greek Grilled Chicken & Hummus Wrap

Lately I’ve been thinking, I need more wraps in my life! I rarely make them and that needs to change. They are basically a big giant taco and I’m obsessed with tacos so they should be a regular on my menu. This Greek Chicken and Hummus Wrap is so easy to make yet it’s so incredibly flavorful and delicious! I opted to go with a homemade hummus because I always have everything on hand to make hummus, but if you are looking to make these quicker you can definitely just go with your favorite store-bought hummus. Then if you are wanting to go the other route and do everything from scratch you could make a homemade Greek vinaigrette to toss with the chicken. You could also make these into more of a gyro style wrap by swapping out the hummus for tzatziki, I did however love the hummus on these so try it this way at least once. I love Greek and Mediterranean food because of all it’s bright fresh flavors and these wraps are no exception to that. I loved everything about them and I’ll definitely make them again and again for an easy weeknight meal!

Greek Grilled Chicken & Hummus Wrap
Greek Grilled Chicken & Hummus Wrap

Ingredients

  • 1 1/2 lbs bonless skinless chicken breasts
  • Olive oil
  • Salt and freshly ground black pepper
  • 6 Tbsp Greek vinaigrette dressing
  • 4 (10-inch, burrito size) flour tortillas (wheat, low carb or spinach is fine)
  • 3/4 cup hummus, store-bought or homemade (homemade recipe in notes below)
  • 3 cups chopped romaine lettuce
  • 2 medium roma tomatoes, diced
  • 1 medium cucumber, peeled and diced
  • 1/2 cup (2.5 oz) feta cheese, crumbled

Directions

  1. Preheat a grilled over medium-high heat to 425 degrees. Pound chicken to an even thickness using the flat side of a meat mallet. Brush chicken breasts lightly with about 1 Tbsp olive oil, season with salt and pepper. Brush grilled grates lightly with oil, and grill chicken, rotating once halfway through cooking, until it registers 165 in center on an instant read thermometer, about 6 – 8 minutes. Transfer to a plate, cover with foil, let rest 10 minutes then dice into cubes. Transfer chicken to a bowl, pour vinaigrette over chicken and toss to evenly coat.

You can find complete recipes of this Greek Grilled Chicken & Hummus Wrap in cookingclassy.com

Categories
DESSERT

No Bake Banana Split Dessert

Delicious, rich and creamy, with all the ingredients you love in a banana split, this no-bake Banana Split dessert will be one you make again and again.

Summer is quickly approaching and that means picnics, BBQ’s, potlucks, and family get-togethers are almost upon us.
You’ve probably wondered before any of these occasions:
What should I bring?
What is easy and quick to make but still super delicious ?
And, more importantly, when it’s hot outside, the last thing you want to do is crank up your oven and sweat it out in the kitchen!
Here at SugarApron we are prepping for some great summer recipes!
No bake ? Easy to make but still super delicious ?
I can’t think of a better one for summer with all of the grillin’ and chillin’ that goes on. Once you make this delicious, rich, creamy and no-bake banana split dessert, you will make it again and again……

No Bake Banana Split Dessert
No Bake Banana Split Dessert

Ingredients

  • 1 stick butter, melted
  • 1 box graham cracker crumbs
  • 1 (8 oz) cream cheese, softened
  • 1/4 cups butter, softened
  • 3 cups powdered sugar
  • 4 bananas, sliced
  • 1 (20 oz) can crushed pineapple, drained
  • 1 (16 ounce) container Cool-Whip, thawed or 1 1/2 cups heavy whipping cream
  • 1 (4 ounce) jar maraschino cherries, stemmed
  • 1 cup walnuts or pecans, chopped
  • hot fudge sauce, slightly warmed
  • 1 tablespoon rainbow sprinkles

Instructions

  1. In a medium bowl, combine graham cracker crumbs and melted butter.
  2. Firmly press into a crust in the bottom of 9×13 glass or porcelain dish, let it chill in the freezer for about 10 minutes to firm up.
  3. In a medium bowl, cream together the cream cheese, 1/4 cups butter, and the powdered sugar until creamy, about 5 minutes.
  4. Don’t be tempted to add milk, it will take a few minutes, but the mixture will blend up perfectly!
  5. Spread the cream cheese mixture over the cooled graham cracker crust.

You can find complete recipes of this No Bake Banana Split Dessert in sugarapron.com

Categories
HEALTHY

CROCK POT CHEESEBURGER SOUP

This Cheeseburger Soup is one luxurious soup. I mean seriously, it’s award-winning! I’ve had this recipe PINNED on one of my food boards for a looong time and I finally made it the other day. After I scarfed down two bowls (in about 2 minutes) I was kicking myself for not making it sooner!

This awesome soup is cheesy and creamy and filled with flavorful ground beef, potatoes and carrots. It will keep bellies full and happy a long time after it’s eaten. My husband gave me rave reviews after he ate some too, and that is coming from someone who is not the world’s biggest soup fan. No joke. 🙂

INGREDIENTS

  • 4 small potatoes, peeled and diced
  • 1 small white or yellow onion, chopped
  • 1 cup shredded carrots
  • 1/2 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 3 cups chicken broth
  • 1 pound lean ground beef
  • 3 Tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk ( I use 2%)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (16 oz.) package Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese

INSTRUCTIONS

  1. Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.
  2. About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything.

You can find complete recipes of this CROCK POT CHEESEBURGER SOUP in life-in-the-lofthouse.com

Categories
HEALTHY

Butternut Squash and Spinach Lasagna

Layers of butternut squash puree sandwiched between tender baby spinach and creamy cashew cheese filling, and topped with crispy panko (Japanese bread crumbs)!

Non-dairy, no soy and can easily be made gluten free by using gluten free lasagna. This butternut squash and spinach lasagna will surely satisfy your winter comfort food cravings with all the goodness from nuts, legumes and vegetables! Make this butternut squash and spinach lasagna for your next potluck/party. I guarantee it will be enjoyed by your vegan and non-vegan friends and family!

This lasagna uses vegan cashew cheese that is quick and easy to make, and only takes 5 minutes. For the cashew cheese recipe click here. The cashew cheese recipe calls for cashews that are soaked for at least 2 hours, but to make this lasagna, you can use un-soaked cashews as these will be baked for 40 minutes.

Happy Holidays!

INGREDIENTS :

Butternut Squash Filling:

  • 1 tablespoon oil
  • 14 oz (400 g) or half butternut squash (diced ½ inch or 1.5 cm thick)
  • 4 oz (115 g) canned garbanzo beans (chickpeas), drained.
  • ½ teaspoon salt
  • ½ teaspoon mushroom seasoning or vegetable bouillon
  • Pinch of fresh or dry thyme
  • Pinch of pepper
  • ½ cup water
  • ½ cup cashew or almond milk

Spinach and Filling:

  • 2 cups of cashew cheese
  • 2 cups of fresh baby spinach or 1 cup or frozen spinach
  • ½ teaspoon salt
  • Pinch of pepper

OTHER :

  • 9 oz (255 g) oven ready lasagna sheets (pre-cooked for 7 minutes)
  • 2 cups of panko (Japanese bread crumbs) or gluten free panko
  • Pinch of fresh or dry thyme
  • Pinch of salt

INSTRUCTIONS :

  1. In a large skillet, add oil, butternut squash, garbanzo beans (chickpeas), and saute over medium heat for 6 minutes.
  2. Add salt, mushroom seasoning (or vegetable stock), thyme, pepper, water and simmer with lid for another 4 minutes, or until the butternut squash is soft.
  3. Transfer into food processor.
  4. Add cashew or almond milk and blend until smooth.
  5. Pre-heat oven to 400 °F (200 °C).
  6. In a bowl, add all spinach filling ingredients together, mix well and set aside.
  7. Grease bottom and sides of baking dish (9 ×13 inch) lightly with oil.
  8. Add ⅓ butternut squash filling and spread on the bottom of baking dish.
  9. Add lasagna sheets and spread half spinach filling on top.
  10. Spread another layer (1/3) of butternut squash filling.
  11. Add another layer of lasagna sheets and spread other half of spinach filling on top.
  12. Layer again with lasagna sheets.
  13. Spread the final layer (1/3) of butternut squash filling.

You can find complete recipes of this Butternut Squash and Spinach Lasagna in veggiecravings.com

Categories
HEALTHY

Breakfast Egg Muffins with Bacon and Spinach

Breakfast Egg Muffins with Bacon and Spinach Recipe: These muffins make a great breakfast, lunch, or a snack to pack up for work, school, or a picnic!

I love that these muffins are very easy to make, and all the ingredients in them constitute, basically, a classic breakfast. These muffins have protein (eggs), meat (bacon), vegetables (spinach), and cheese. What not to like? These will keep you full for a long time!

If you have a company staying at your house – these muffins are a great way to treat your guests to a fast, easy, and very delicious breakfast! Also, you can pack these muffins as breakfast, lunch, or snack to bring to work or school.

Ingredients

  • 6 eggs
  • ¼ cup milk
  • ¼ teaspoon salt
  • 2 cups grated cheddar cheese
  • 3/4 cup spinach, cooked and drained (about 8 oz fresh spinach)
  • 6 bacon slices, cooked, drained of fat, and chopped
  • 1/2 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.
  2. In a large bowl, beat eggs until smooth. Add milk, salt, Cheddar cheese and mix. Stir spinach, cooked bacon into the egg mixture. Ladle the egg mixture into greased muffin cups ¾ full.
  3. Top each muffin cup with grated Parmesan cheese.

You can find complete recipes of this Breakfast Egg Muffins with Bacon and Spinach in juliasalbum.com

Categories
HEALTHY

Low Carb Jalapeno Popper Chicken

You guys. I never in a million years could have imagined that this low carb, atkins friendly recipe would be so popular! It has been pinned over a quarter million times and I get emails and messages from people every day telling me it is their favorite chicken recipe ever!

Here are just a couple of the comments and reviews for this recipe:
‘OMG… Made this tonight. Simply amazing. I’m glad I made enough for leftovers! I can’t wait to make this for friends.’

‘Oh my goodness, made this tonight for a quick low carb dish….. So so good!!!! Thank you for a great new chicken dish. Whoop whoop!!!!!’

‘My family has been on a low carb diet for a month. They were getting tired of the same food. Got to searching and found this low carb recipe. They loved it. It was delicious. My husband said I can stay on my diet if you continue making food like this. Thank you so much for sharing this recipe. Would love to find more recipes like this’
So thank you guys for all the love you have shown this Jalapeno Popper Chicken Recipe!

Ingredients

  • 6 Boneless, Skinless Chicken Breast
  • salt and pepper to taste

For the Jalapeno Popper Layer

  • 5 slices of bacon, diced
  • 1/4 cup jalapeno slices, diced (the kind in the jar that you put on nachos)
  • 1/4 cup diced onion
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 1/2 cup Kraft grated Parmesan

For the Topping

  • 2 oz bag of Pork Skins, crushed
  • 1/2 cup Kraft grated Parmesan Cheese
  • 4 TBSP butter, melted

Instructions

  1. Preheat oven to 425 degrees. Place chicken breast in a 13×9 casserole dish and bake until juices run clear. 30-40 minutes, depending on the size of the breast. While chicken is baking, fry bacon pieces until crispy. Remove bacon and add onions and saute until tender. Remove from heat and add crispy bacon, onions, jalapenos, cream cheese, mayonnaise, cheddar and Parmesan cheese. Mix until well combined. Remove chicken from oven and reduce to 350 degrees. Spread jalapeno popper mixture all over each Chicken breast until well covered.

You can find complete recipes of this Low Carb Jalapeno Popper Chicken in auntbeesrecipes.com

Categories
HEALTHY

FETA & PARMESAN ZUCCHINI BAKE

Life changes too quickly. This little cutie pictured below is my baby girl. My Goose. She is about to begin her Senior year in high school.
Unfortunately, this also means she will be 1300 miles away from her home. She decided to spend her senior year in Washington DC.

Can you tell I have a lot of zucchini and squash in my garden this year? This latest version had a split reaction with my family. Those who tried it, adored it. Those who were too chicken to even taste it kept telling me how gross it was. Nice.

I loved it. Packed with yummy cheese and lots of garlic. I served it as a main dish, but it would also make a great side with some grilled protein and hot bread. I will be making this one again soon while I still have a lot of fresh squash.

The presentation factor on this baby gets super high marks as well! I love the color combo of both types of squash and then I made it in my favorite oval baking dish. I do have a bit of an obsession with oval shaped dishes, bowls and baking pans. They just speak to me 🙂

INGREDIENTS:

  • 6-7 medium zucchini or yellow summer squash
  • 2 Tb canola oil
  • 2 Tb minced garlic
  • 2 tsp dried thyme
  • 4 eggs
  • 2/3 C light sour cream
  • 1 C crumbled feta cheese
  • 1/2 C fresh parmesan cheese
  • 2 Tb lemon juice
  • salt and pepper

INSTRUCTIONS:

  1. Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
  2. Slice the squash into 1/4″ slices. If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan. Add the squash, garlic and thyme. Saute and stir just until the squash is starting to soften slightly. Don’t cook too long or it will be mushy after it bakes in the oven. Remove from the heat.

You can find complete recipes of this FETA & PARMESAN ZUCCHINI BAKE in mykitchenescapades.com

Categories
DESSERT HEALTHY

THE BEST HOMEMADE CINNAMON ROLLS EVER!

This recipe is hands down the Best Homemade Cinnamon Rolls Ever. The perfect soft, fluffy, gooey cinnamon rolls are right at your fingertips. This is the only recipe you’ll ever need.

I’ve clearly been holding out on you. My recipe for The Best Homemade Dinner Rolls Ever has been a viral sensation with millions of views and hundreds and hundreds of reviews, questions, and comments. Thousands if we count the ones on Facebook. So many people have requested my recipe for how I turn that same amazing dough into cinnamon rolls. Your wish is my command because here it is!

These are the perfect cinnamon rolls. They are soft, fluffy, and gooey all at the same time. They melt in your mouth when they are still warm. Basically, they are to die for. I have to be careful when I make them because we literally eat the whole pan at once. And there are only four of us.

Watch the video where I give tons of tips and tricks for this recipe. If your question isn’t answered there then be sure to leave a comment below. I want to be sure that you can make these bad boys in your own kitchen. You deserve it!

Ingredients

Dough

  • 1 cup warm milk
  • 1 tablespoon instant dry yeast
  • 2 tablespoons white granulated sugar
  • 1 teaspoon salt
  • 3 tablespoons salted butter, softened
  • 1 large egg
  • 3 cups all-purpose flour

Filling

  • ½ cup salted butter, melted
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon

Glaze

  • 4 ounces cream cheese, softened
  • ¼ cup salted butter, softened
  • 1 to 1½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1 to 2 tablespoons milk

Instructions

  1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
  2. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.

You can find complete recipes of this THE BEST HOMEMADE CINNAMON ROLLS EVER! in thestayathomechef.com