Wednesday, December 11, 2019



The creamy Tuscan garlic chicken has the most amazing creamy garlic sauce with spinach and sun-dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!

Ingredients :

  • 1½ pounds boneless skinless chicken breasts thinly sliced
  • 2 Tablespoons olive oil
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • 1/2 cup parmesan cheese
  • 1 cup spinach chopped
  • 1/2 cup sun dried tomatoes

Instructions :

  • In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  • Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

Nutrition Facts
Creamy Tuscan Garlic Chicken
Amount Per Serving
Calories 368                                Calories from Fat 225
                                                         % Daily Value*
Fat 25g                                                        38%
Saturated Fat 12g                                      60%
Cholesterol 133mg                                     44%
Sodium 379mg                                           16%
Potassium 821mg                                       23%
Carbohydrates 7g                                        2%
Fiber 1g                                                        4%
Sugar 4g                                                       4%
Protein 30g                                                 60%
Vitamin A 1231IU                                     25%
Vitamin C 8mg                                          10%
Calcium 150mg                                          15%
Iron 2mg                                                     11%

Tuesday, December 10, 2019

#Chinese #Lemon #Chicken #Recipe

Chinese Lemon Chicken Recipe

The classic lemon chicken with crispy chicken thighs and beaten in a sweet and tart sauce makes this Chinese Lemon Chicken recipe a treat. You can skip the delivery and the wait and do it at home!

Ingredients :

  • 1 lb chicken thighs cut into cubes
  • 1 tbsp soy sauce
  • 2 tbsp cornstarch
  • 1/3 c lemon juice
  • 3 tbsp sugar
  • 1/2 c water
  • 2 tsp cornstarch
  • 1 tsp lemon zest
  • 1/4 c flour
  • 1/2 c cornstarch
  • oil for frying

Instructions :

  • Add soy sauce and the 2 tbsp cornstarch to your chicken in a bowl and cover with plastic wrap.
  • Let marinate for 30 minutes.
  • While the chicken is marinating add the lemon juice, sugar, water, 2 tsp cornstarch and lemon zest to a small bowl and mix; set aside.
  • Add the flour and 1/2 c cornstarch to the bowl of chicken and toss to coat.
  • In a pot with oil about three inches deep, heat on medium high to 350 degrees.
  • Add the chicken in batches so you don't crowd the pot or the chicken will stick together and it will lower the temperature significantly causing your chicken to be oily.
  • Cook chicken until golden brown and when cooked, transfer the pieces to a skillet (this is where we will be tossing with the sauce).
  • When you finish all the chicken, turn off the oil, turn the skillet onto medium high heat and add the sauce.
  • Coat the chicken pieces in the sauce and cook for just a few seconds until thickened.
  • Serve immediately with steamed rice and vegetables.

Calories: 266kcal | Carbohydrates: 24g | Protein: 13g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 228mg | Potassium: 175mg | Fiber: 0g | Sugar: 6g | Vitamin A: 60IU | Vitamin C: 5.7mg | Calcium: 6mg | Iron: 0.9mgv

Monday, December 9, 2019



Incredibly crisp chicken bites sprinkled with sweet pepper mayonnaise - so good, you'll want to double or triple the recipe!


  • 1/2 cup vegetable oil, or more, as needed
  • 1 cup buttermilk
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 large egg
  • 1 tablespoon hot sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 cup Panko*


  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon honey
  • 2 teaspoons Frank’s Hot Sauce


  • To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
  • Heat vegetable oil in a large skillet over medium high heat.
  • In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
  • Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
  • Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  • Serve immediately, drizzled with sweet chili sauce.

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

#Cabbage #with #Ribs

Cabbage with Ribs

This enticing cabbage recipe with spare ribs changes your life! Delicious cooked cabbage, then cooked to perfection with tender and succulent ribs.

Ingredients :

  • 1 large head of cabbage, sliced like for coleslaw
  • 2 lbs pork ribs, cut into pieces
  • 2 tbsp vegetable oil
  • 2 tbsp tomato paste
  • 2 tbsp sweet, non-spicy paprika
  • salt and pepper to taste
  • fresh parsley, to garnish

Instructions :

  • In a large pot, heat up the vegetable oil and sear the ribs on both sides. Season the ribs generously with salt and pepper and then remove them from the pot.
  • To the same pot, add the cabbage, and cook for about 15-20 minutes, until it shrinks down. You may have to add it gradually, allowing it to shrink more and more, if your pot is not big enough.
  • Add the tomato paste and paprika, and stir well. Place the ribs on top and add about 3 cups of water. (The water should completely cover the cabbage). Cover with a tight lid and cook for 1 1/2 hours on low heat, stirring occasionally, until the meat becomes tender. Taste if the dish has enough salt and adjust, if needed.
  • Transfer the cabbage into a large baking dish or tray. You should have a little liquid remaining at this point. Bake at 450⁰F for about 15-20 minutes, until the liquid completely evaporates.
  • Garnish with freshly chopped parsley and serve.

Calories: 266kcal | Carbohydrates: 1g | Protein: 19g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 71mg | Sodium: 267mg | Potassium: 41mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 50IU | Vitamin C: 1.7mg | Calcium: 40mg | Iron: 0.9mg

Friday, December 6, 2019

#One #Skillet #Chicken #Parmesan #Recipe

One Skillet Chicken Parmesan Recipe

Classic and crisp Parmesan chicken made in a cast iron pan with fresh melted mozzarella cheese and Parmesan cheese.

Ingredients :

  • 2 large chicken breasts, halved lengthwise (to make 4 slices)
  • 1 1/2 cups breadcrumbs
  • 1 cup, plus 4 tablespoons grated parmesan cheese
  • 2 tablespoons minced fresh basil
  • 2 large eggs
  • 1 teaspoon water
  • 1/2 cup all-purpose flour
  • 1/3 cup olive oil
  • 1 1/2 cups marinara sauce
  • 8 ounce fresh mozzarella ball, sliced (or shredded if you prefer)

Instructions :

  • Preheat the oven to 350° F.
  • Cut each piece of chicken in half lengthwise to form 4 thin slices. Using a rolling pin, flatten chicken to under half an inch by firmly hitting.
  • Combine bread crumbs, 1/2 cup of Parmesan cheese, and fresh herbs on a plate and set aside. In a shallow bowl, whisk water and eggs and set aside. Spread the flour on a plate and set aside.
  • Coat the chicken in the flour and shake off the excess. Dip in egg mixture and then coat in bread crumbs, making sure the crumbs adhere and chicken is fully coated. Set aside.
  • Heat olive oil in a cast iron skillet over medium-high heat. Add the chicken slices two at time and sauté until golden and crispy, 2-3 minutes per side. Remove all 4 slices and set on a plate.
  • Add 1/2 a cup of tomato sauce to the bottom of the cast iron skillet. Return all four pieces of chicken to the cast iron skillet and arrange with the least amount of overlap possible.
  • Cover with remaining sauce, remaining Parmesan cheese, and top each piece of chicken with two slices of fresh mozzarella cheese. Sprinkle with basil and bake uncovered for 20-30 minutes or until chicken is cooked through. Note: Thinner chicken will cook quicker. Serve Immediately with a side of pasta if desired.

Thursday, December 5, 2019

#Creamy #Lemon #Chicken

Creamy Lemon Chicken

A creamy lemon chicken, light and fresh, fast and easy to prepare!

ingredients :

  • 1 tablespoon oil
  • 1 tablespoon butter
  • 4 (6 ounce) boneless and skinless chicken breasts, pounded thin
  • salt and pepper to taste
  • 2 shallots, finely diced
  • 2 cloves garlic, chopped
  • 1/4 cup dry white wine (or broth)
  • 3/4 cup chicken broth
  • 1/2 cup heavy/whipping cream
  • 1 lemon, zest and juice (or 1/4 cup lemon juice)
  • 1 teaspoon dijon mustard
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • salt and pepper to taste
  • 2 tablespoons dill, chopped (optional)

directions :

  • Heat the oil and melt the butter in a pan over medium-high heat, season the chicken with salt and pepper, place in the pan and cook until lightly golden brown and cooked through, about 3-5 minutes per side, before setting aside.
  • Add the shallots and garlic and cook for a minute.
  • Add the wine and deglaze the pan before adding the broth, cream, lemon zest and juice mustard and chicken and simmering to reduce until the sauce has thickened a bit, about 3-5 minutes.
  • Mix in the parmesan, let it melt, season with salt and pepper to taste and mix in the dill before removing from heat.

Option For One-Pan :

  • Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 3 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).

Option :

  • Serve sliced and tossed in pasta along with vegetables like asparagus and peas.

Nutrition Facts :
Calories 350, Fat 16.1g (Saturated 6.8g, Trans 0), Cholesterol 132mg, Sodium 369mg, Carbs 5.8g (Fiber 0.7g, Sugars 0.7g), Protein 43.9g

Wednesday, December 4, 2019

#Crock #Pot #Sweet #and #Spicy #Sticky #Wings

Crock Pot Sweet and Spicy Sticky Wings

The sweet and spicy sticky wings of Crock Pot fall from the soft bone in the slow cooker, then wonderfully caramelized with a thick sauce under the grill.

Ingredients :

  • 1 2-inch piece fresh ginger, peeled and chopped
  • 4 garlic cloves, peeled and chopped
  • 3/4 cup packed dark brown sugar
  • 1/4 cup plus 1 tablespoon soy sauce
  • 1 teaspoon Sriracha sauce, divided
  • 1/4 teaspoon cayenne pepper, divided
  • 4 pounds chicken wings, halved at joint and wingtips removed
  • 1/4 cup water
  • 1/4 cup tomato paste
  • sesame seeds, optional

Instructions :

  • Place ginger, garlic, 1/4 cup dark brown sugar, 1 tablespoon soy sauce, 1/2 teaspoon Sriracha sauce, and 1/8 teaspoon cayenne pepper in a food processor and pulse until a paste is formed.
  • Place chicken wings and paste in crock pot and toss to coat.
  • Cover and cook on LOW for 3 to 4 hours. Use slotted spoon to remove wings and place them in a large bowl lined with paper towels. Discard liquid in crock pot.
  • Let wings cool 20 minutes or you can refrigerate them up to 24 hours.
  • Place oven rack in lower-middle of oven. It should be 10 to 12 inches from the heating element. Turn oven to BROIL.
  • Set a wire rack inside a rimmed baking sheet and spray rack with cooking spray.
  • In a medium bowl, whisk together water, tomato paste, remaining 1/2 cup dark brown sugar, 1/4 cup soy sauce, 1/2 teaspoon Sriracha sauce, and 1/8 teaspoon cayenne pepper.
  • Pour half of sauce in bowl with chicken wings and gently toss to coat. Place wings skin side up on prepared rack.
  • Broil until wings are lightly charred, about 10 to 15 minutes. Flip wings over and brush with sauce. Broil 3 minutes. Flip and brush with sauce one more time and broil 2 minutes.
  • Sprinkle with sesame seeds.


  • Broiling times are estimates. The chicken will already be cooked through so you are just broiling long enough to get a good, charred coating of sauce on the wings. Watch them carefully. If they are not charring, you may need to move the rack closer to the heating element.It helps to drain chicken wings on a layer of paper towels when you remove them form the crock pot. They will caramelize better if excess liquid is removed.

Calories: 473kcal