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Showing posts from July, 2019

EASY BAKED CHICKEN DRUMSTICKS

Ingredients:  1/3 c olive oil juice of 1 lemon 2 tsp garlic powder 2 tsp onion powder 2 tsp salt 1/4 c. soy or Worcestershire sauce 1/4 c brown sugar 1 tsp black pepper 1 tsp paprika 10 chicken drumsticks Directions: 1. In a medium bowl whisk together the olive oil, lemon juice, garlic powder, onion powder, salt, soy or Worcestershire sauce, brown sugar, pepper, and paprika. 2. Add the chicken drumsticks to a large zip-top bag and pour the marinade over the chicken. Close the bag and massage the marinade into the chicken for a few seconds. 3. Refrigerate the chicken in the marinade for at least 30 minutes. For best flavor allow the chicken to marinate for 2-12 hours. 4. Preheat the oven to 425 degrees. Line a large baking sheet with foil and spray with cooking spray. 5. Arrange the chicken in an even layer on prepared baking sheet and bake in the preheated oven for 25 minutes. Flip the chicken and cook for an additional 5-10 minutes, until cooked th...

KETO PEANUT BUTTER SHAKE

Ingredients 2 tbsp. Cocoa Powder 2 tbsp. Peanut Butter 1/4-1/2 cup Heavy Cream or Coconut Milk* 1/2 cup Water or Unsweetened Almond Milk 1 cup Crushed Ice Liquid Stevia to taste (7-8 drops) Pinch of Mineral Salt Optional: Cocoa Nibs, Chia Seeds, Nutritional Yeast, Sunflower Butter Combine all ingredients in a blender and blend. I left out the stevia when i made it for myself. The peanut butter gave me enough sugar 

STOVE TOP CHICKEN RICOTTA PASTA

Ingredients: 12oz pasta (Any you'd like or have on hand) 1/4 cup onion, diced 2 tbsp garlic, minced 1/2 c. chicken stock or broth 1 c. half&half, heavy whipping cream or whole milk (whichever you have on hand) 1 c. ricotta cheese 2 c. diced chicken 1/2 c. grated parmesan cheese 1/4 tsp to 1/2 tsp salt and pepper to your taste 1/4 tsp. dried rosemary 1/2 tsp italian herbs Garnish with green onions, parsley, and parmesan (optional) Directions: Cook pasta to al dente stage. Sprinkle cubed chicken with salt and pepper and add to pan. Cook 1 to 2 minutes per side until cooked through. Remove from pan. Add onions and garlic to pan and saute until translucent. Add the rosemary and Italian herbs and stir. Deglaze the pan with chicken broth, stirring the bottom of the pan to get the flavorful bits up and into the sauce. Cook 1 minute. Add the half and half and ricotta. Stir to combine. Add chicken and stir. Stir in pasta. Sprink...

PANERA FUDGE BROWNIE COPYCAT

I ngredients: 1/2 C. butter 3 oz. unsweetened chocolate, chopped 1/2 C. granulated sugar 1/2 C. brown sugar 2 large eggs 1 tsp. vanilla extract 1/2 C. semisweet chocolate chips 3/4 C. flour 1 tsp. baking powder 1/2 tsp. salt Directions: 1. Preheat the oven to 350 degrees and prepare a square baking dish. (9X9) 2.  Combine the chocolate and butter for the brownies in the microwave for 1 minute. Stir until the mixture is smooth. 3.  Add in the sugars, eggs, and vanilla extract. Gradually pour in the flour, baking powder, and salt. 4.  Fold the mixture together until combined. Add the chocolate chips and pour into the pan. 5.  Bake 30 minutes until a toothpick comes out clean. Let the brownies cool completely. Time needed 15 min  preparation +  30 min  cooking Serving Size 16 servings