CHOCOLATE VANILLA MARBLE CAKE

This Chocolate Vanilla Marble Cake is typically what we call a “Gâteau régréssif” in French – meaning it makes you feel like a kid again.

Here is the loaf I make over and over again, whenever I yearn for that taste from my childhood. It’s buttery, moist, tender and eye-catching with its pretty chocolate-vanilla swirls.

CHOCOLATE VANILLA MARBLE CAKE

A Gâteau Marbré is traditionally baked in a loaf tin in France, which I think is a great way to showcase the marbled swirls. It’s a great recipe to have in your baking repertoire, as it is both  delicious and classically suited for any occasion – be it a child’s “goûter” (after-school snack) or a fancier tea time gathering.

This is a simple recipe, but you need to be very precise with weighing your ingredients. As with many French baking recipes, I strongly recommend using a scale (we the French measure everything in grams). This is especially important for the eggs – you need 165g exactly.

CHOCOLATE VANILLA MARBLE CAKE

INGREDIENTS:

  • 2/3 cup (150g) unsalted butter, at room temperature
  • 1 cup (200g) sugar
  • 165g eggs (3 eggs)
  • 2 cups (235g) flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • ¼ cups (60g) milk
  • 2 tsp (8.5ml) vanilla extract
  • 3 tsbp (22g) unsweetened cocoa powder + 1 tbsp (15ml) milk

INSTRUCTIONS:

  1. Preheat oven to 390°F (200°C). Grease a 9×5-inch loaf pan with butter and dust with flour.
  2. Using a spatula or a whisk, cream butter and sugar together until light and fluffy. Add in the eggs and mix until well incorporated.
  3. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Combine with the wet ingredients, and mix until just incorporated. Add in the 60g of milk, and mix until just incorporated.
  4. Divide the batter in two separate bowls. In the first bowl, stir in the vanilla extract. In the second bowl, stir in the cocoa powder with one tablespoon of milk.
  5. Using a large spoon, dollop about 1/3 of a cup of the vanilla batter into the prepared pan and spread it evenly along the bottom. Using another large spoon, dollop the same amount of chocolate batter in the middle, and spread it out (pushing it down slightly in the middle and leaving some of the vanilla cake mix visible all around the edges). Repeat with a layer of vanilla cake mix, and then a layer of chocolate cake mix (always pushing the batter slightly in the middle, and leaving some of the batter underneath visible around the edges – to create that wavy marbled pattern when sliced). Repeat, alternating the layers, until all the batter is used. To create marbling, run a sharp knife through the batter in a swirling motion.
  6. Bake for 10 minutes. Lower the heat to 350°F (180°C) and bake for 40 minutes, until a cake tester comes out clean.
  7. Transfer to a cooling rack, and let cool at least 15 minutes before slicing.
  8. This cake is delicious warm or cool. You can keep it for up to 3 days on your kitchen counter, well wrapped in foil.   

SLOW COOKER CHICKEN ENCHILADA SOUP

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This gradual cooker bird enchilada soup is made in partnership with Cans Get You Cooking as a part of a sponsored possibility with mother It forward. All evaluations are my very own.

SLOW COOKER CHICKEN ENCHILADA SOUP

This enchilada soup is my kind of recipe, I’ve made it inside the gradual cooker and at the stove top. essentially you just throw some easy ingredients in the pot and permit it cook dinner for a few hours.

Plus each ingredient is literally some thing I constantly preserve handy in my pantry, with some of my favourite canned items, hen breast, minced garlic and salt. You’ll want canned black beans, corn, diced tomatoes (I used fireplace roasted to add some taste), diced green chiles, chicken broth, and enchilada sauce.

SLOW COOKER CHICKEN ENCHILADA SOUP

INGREDIENTS:

  • 2 large chicken breasts raw and thawed
  • 1 10 oz can red enchilada sauce
  • 1 14 oz can black beans rinsed and drained
  • 1 14 oz can corn drained
  • 1 4-7 oz can diced green chiles
  • 1 14 oz can diced tomatoes with juice
  • 1 14 oz can chicken broth
  • 1 TBS minced garlic
  • 1 tsp salt

Optional Toppings:

  • chopped cilantro
  • tortilla strips
  • sour cream
  • shredded cheese
  • avocado

INSTRUCTIONS:

  1. Add all the ingredients to the slow cooker and stir to combine.
  2. Cook on high for 3-4 hours, or on low for 5-6 hours (or until chicken is cooked through)
  3. Use two forks to shred chicken.
  4. Serve hot with toppings, if desired.

LOW CARB LASAGNA BOWLS RECIPE

When it comes to comfort food, lasagna ranks quite high up there on a listing of things human beings crave. warm and rich, coma-inducing, carbalicious (I made that phrase up, but you could use it) goodness. Which, glaringly isn't always a high-quality in shape for a low carb or keto weight-reduction plan.

So what takes place if you make lasagna with out the noodles? properly, normally you get a pile of soupy cheese in a casserole dish. but if you make it in individual sized servings and layer the ingredients inside the right manner, all of a surprising you've got a delicious, satisfying keto meal and you received’t even pass over the noodles. properly, that’s a lie. i will constantly miss noodles. however this makes it easier to enjoy the meal anyway.

LOW CARB LASAGNA BOWLS RECIPE

Now, you may make a keto lasagna in a conventional baking dish but getting innovative with the components. you can try a zucchini lasagna the use of zucchini slices or use floor red meat and flip it into a thin patty and use it as sot of a noodle layer. A brief Google search or Pinterest search allow you to find a few super recipes for those options.

I discover this selection to be greater flexible. For non keto parents, you could upload cooked elbow noodles to it. You certainly should allow every family member to customise their bowl exactly the manner they want.

LOW CARB LASAGNA BOWLS RECIPE

INGREDIENTS:
  • 32 oz marinara sauce
  • 15 ounce package ricotta
  • ½ pound Italian sausage
  • 8 oz mozzarella cheese cut into 4 thick slices
  • 2 tbsp Parmesan cheese shredded
  • 1 tbsp fresh parsley
INSTRUCTIONS:
  1. In a large skillet, brown the sausage.
  2. Add the marinara to the skillet once sausage is cooked.
  3. In a small bowl, combine Parmesan and ricotta cheeses.
  4. Place 4 ramekins onto a baking sheet.
  5. Spoon a thin layer of meat sauce into each of the ramekins.
  6. Spoon ½ cup of ricotta into each ramekin.
  7. Top each with about a half cup of the meat sauce.
  8. Add a slice of mozzarella to each ramekin.
  9. Place lasagna bowls (on baking sheet) under broiler until heated through, about 10 minutes.

SAUSAGE MCMUFFIN CASSEROLE

One among our favourite breakfast casseroles is the McMuffin Casserole on the weblog. it's so proper! I didn't have any canadian Viscount St. Albans in the residence, so I decided to try it with sausage. Sausage McMuffins are my favourite fast food breakfast, so I had excessive hopes for this model. the decision? delicious!!!

SAUSAGE MCMUFFIN CASSEROLE

Chopped English muffins, sausage, cheese, eggs and milk. I mixed this up in the morning and we ate this for lunch. fowl Legs recommends serving this with a few maple syrup. I gave it a strive with the syrup and it turned into clearly precise. this would be awesome for an easy weekday breakfast, brunch, or maybe in a single day guests. Serve this with some fresh fruit for a whole meal!

SAUSAGE MCMUFFIN CASSEROLE

INGREDIENTS:

  • 4 English muffins, split (Bays)
  • 8-oz breakfast sausage, cooked and crumbled
  • 1 cup cheddar cheese
  • 4 eggs
  • 1-1/4 cup milk
  • salt and pepper, to taste

INSTRUCTIONS:

  1. Grease an 8-inch square baking dish. Cut each half of the English muffins into 6 pieces. Add half of the cubed English muffins in a single layer. Top with half of the sausage and 1/2 cup of the cheese. Layer the remaining English muffins and sausage and 1/2 cup more cheese.
  2. Whisk together the eggs, milk, salt, and pepper in a medium bowl until combined. Pour the egg mixture evenly over the casserole. Wrap the baking dish with plastic wrap and place refrigerate for at least 1 hour, or up to 1 day.
  3. Bake at 325 degrees 45 to 50 minutes.

SAUSAGE STUFFED FRENCH TOAST ROLL UPS

Those sausage crammed french toast roll usaare ideal for breakfast or brunch! They’re drizzled in maple syrup and dusted with powdered sugar.

I’m kicking off an unofficial “kids week” (returned to highschool) right here on LMS with those sausage crammed french toast roll ups. For those of you wondering this feels like an strange mixture, those were my mind exactly… till I tried it.

SAUSAGE STUFFED FRENCH TOAST ROLL UPS

Our oldest is obsessed on french toast. He requests it on an almost each day foundation. Our youngest would instead eat eggs and sausage. however like lots of you, our mornings are rushed and i don’t constantly have time to make a massive hearty breakfast. So this was my solution. quick, smooth and fantastically tasty!

This is my 0.33 time making roll ups (check out my pizza roll united stateshere) and those are pretty possibly my favored. I’m usually a sucker for some thing you can dust in powdered sugar and dunk in maple syrup. I understand these aren’t the healthiest aspect, but they may be a unique treat we make each now and again when we just can’t agree.

SAUSAGE STUFFED FRENCH TOAST ROLL UPS

INGREDIENTS:

  • 8 maple, brown sugar or plain breakfast sausage links, fully cooked
  • 8 slices sandwich bread (white, wheat etc.), crust cut off
  • 2 large eggs
  • 3 tbsp. milk
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. vanilla extract
  • 1 tbsp. unsalted butter

OPTIONAL TOPPINGS:

  • Maple syrup
  • Powdered sugar

INSTRUCTIONS:

  1. Set a large skillet over medium heat.
  2. Use a rolling pin, flatten each slice of bread.
  3. In a small dish, whisk the eggs, milk, cinnamon and vanilla. Dip each piece of bread in the mixture, then place a sausage on the front edge of the bread. Tightly roll up, pressing to seal the end.
  4. Place the butter in the preheated skillet, once melted, add the rolls seam side down. Cook for 2 minutes (or until golden brown) on each side, then turn and cook for 2 minutes on 2 more sides.
  5. Remove from the heat and serve with syrup and/or powdered sugar, if desired.

SPINACH ARTICHOKE SPAGHETTI SQUASH BOATS WITH CHICKEN

Learn how to cook dinner spaghetti squash within the oven with these easy Spinach Artichoke Spaghetti Squash Boats with chook. This wholesome filled spaghetti squash recipe is a keto, low-carb, and gluten-free dinner recipe for those busy weeknights.

Tis the season for big spaghetti squash loaded with yummy sauce and hen!!  have you visible all the “gourd”-geous squash at your grocery keep currently?  Acorn squash, spaghetti squash, and pumpkins are taking up the scene.  So what better to do than to make a few Spinach Artichoke Spaghetti Sqash Boats?!

SPINACH ARTICHOKE SPAGHETTI SQUASH BOATS WITH CHICKEN

We have a love-hate relationship with dairy in our residence.  Cohl and i both love to consume dairy, because it tastes so darn proper, however then turn out to be hating it after we've eaten.  For me it is tummy problems and for him, it's far a sniffle assault and he gets extremely congested.

A number of the recipes you'll discover right here on the site are not a hundred% dairy loose, but I do use some substitutions wherein flavor will no longer be affected.  as an example… Almond milk turned into utilized in location of normal milk for the sauce within the spinach artichoke spaghetti squash boats.  In all honesty, I do now not suppose you could tell a chunk of distinction!

SPINACH ARTICHOKE SPAGHETTI SQUASH BOATS WITH CHICKEN

INGREDIENTS:
Spaghetti Squash:

  • 1 large spaghetti squash cut in half, seeds removed
  • 2 T. olive oil
  • ½ t. salt
  • ¼ t. pepper

Chicken:

  • 2 T. olive oil
  • 1 lb. chicken cubed
  • ¾ t. salt
  • ¼ t. pepper

Sauce:

  • 3 cloves garlic crushed
  • 2 T. butter or olive oil
  • 2 T. cornstarch
  • ½ c. milk or almond milk
  • ½ c. chicken broth
  • 3 T. cream cheese
  • 1/3 c. Greek yogurt
  • ½ - 1 t. salt to taste
  • 1- 15- oz. can artichoke hearts drained and quartered
  • 2 c. fresh spinach packed
  • ½ - 1 c. Mozzarella cheese shredded
  • Parsley fresh (optional)
  • Parmesan cheese optional

INSTRUCTIONS:
For the Spaghetti Squash:

  1. Preheat oven to 425 degrees.
  2. Cut one large spaghetti squash in half, lengthwise. Discard seeds.
  3. Drizzle 1 T. olive oil in each half of the squash and sprinkle with equal amounts salt and pepper.
  4. Place, face-down, on a parchment paper or aluminum foil-lined baking sheet.
  5. Roast squash in preheated oven for 45-50 minutes, or until squash is tender and shreds easily with a fork.

For the Chicken:

  1. Drizzle 2 T. olive oil in a large skillet. Place cubed chicken, salt and pepper into skillet and cook over medium heat for 6-8 minutes, or until chicken is cooked through.
  2. Remove chicken and set aside.

For the Sauce:

  1. Once chicken is removed, in the same skillet place butter and garlic. Saute for 1-2 minutes or until garlic is golden brown.
  2. Add cornstarch to the butter and garlic and reduce heat to low. Whisk until a thick paste forms.
  3. Slowly add milk and chicken broth over the course of 3-5 minutes, stirring constantly.
  4. Add cream cheese, Greek yogurt and salt to taste. Stir to combine.
  5. Add artichoke hearts and spinach. Stir to combine and let simmer for 3-5 minutes.
  6. Add chicken and let heat through for an additional 5 minutes.

For the Assembly:

  1. Once spaghetti squash halves are done baking, remove from oven and shred insides with a fork to form spaghetti “noodles.”
  2. Fill each half with equal parts of the spinach artichoke and chicken mixture, making sure to pull up the noodles so the sauce spreads out evenly.
  3. Top both halves with equal amounts of Mozzarella cheese.
  4. Set oven to High Broil.
  5. Broil spaghetti squash halves for 3-5 minutes, or until cheese just starts to bubble and turns a light golden brown.
  6. Top stuffed spaghetti squash halves with parsley and Parmesan cheese. Enjoy!

PUNJABI CRUNCHY BEEF SAMOSA

Punjabi Crunchy beef Samosa – Making Punjabi red meat Samosa usually brings pleasure to my residence and there are numerous reasons for that besides the delicious flavor of path. these beef samosas are full of flawlessly pro ground red meat, potatoes, and inexperienced peas. The crust is butter based so want I say greater?

The outer crust of those samosas tastes like selfmade pie crust, I promise that the crust by myself will preserve you mesmerized.

PUNJABI CRUNCHY BEEF SAMOSA

Making Punjabi Crunchy beef Samosa.
these Punjabi Crunchy red meat Samosas hold on to the remarkable taste and crust texture for up to a few days if stored inside the refrigerator in an hermetic box, all you have to do is microwave it for a minute and these terrible boys will taste as if just made.

Every other model of samosa.
if you love samosa however pick a lighter model I have you ever blanketed, how does low calorie baked samosa sounds to you? i've created a baked vegetarian version and it tastes great. Have a look under.

PUNJABI CRUNCHY BEEF SAMOSA

INGREDIENTS:
For the filling:

  • 350 gm ground beef
  • 1 medium onion chopped
  • 1 medium potato chopped
  • ¼ cup green peas I used frozen
  • ¾ teaspoon salt
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ½ teaspoon chili powder
  • ¼ teaspoon ginger powder
  • 1 ¼ teaspoon garam masala powder

To fry the samosa:

  • Around two cups of oil.

The dough:

  • 2 cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon cumin seeds
  • ¼ cup melted butter
  • ½ cup warm water you may need less


INSTRUCTIONS:
Making the filling:

  1. In a pan, add the ground beef and saute for few minutes or until it releases oil.
  2. Now add the onion and potatoes, stir until the onion is translucent. Add all the spices and salt, saute some more on medium high heat.
  3. Reduce the heat and cook until the onion turns light brown the beef is cooked.
  4. Add the green peas and cook for another three minutes. Keep aside.
  5. Note: No oil added to the filling since the beef had enough fat to cook everything with.

Making the dough:

  1. In a bowl, add all the ingredients (except water) and mix well.
  2. Gradually add the water and knead until you get a smooth and not sticky dough. The dough should have a little firmness to it.
  3. Cover the dough and let it rest for 15 minutes.

Preparing the samosa:

  1. Make 6 equal balls from the dough. Take one ball and roll with the rolling pin into a medium thickness circle around 6 inches. (This dough won’t need dry flour to roll).
  2. Use a knife to cut the circle into halves.
  3. Take one-half and fold into a cone. Seal along the fold
  4. Place this cone between your thumb and index finger. Fill the cone with the filling, might take two tablespoons or little less.
  5. Wet the edges of the dough with water and pinch to seal. Now you should have a triangle shaped samosa. Repeat this step with the rest of the dough and filling.
  6. Cover the samosa with a cloth and keep it aside for 20 minutes.
  7. In a medium pan, heat the frying oil. Add the samosas but do not crowd the pan. Fry on medium heat until the samosa is golden brown. The frying time may take from 7 to 8 minutes.

NO BAKE REESE'S PEANUT BUTTER LUSH

So we’re doing sufficient celebrating around these parts. I’m baking her a cake for her graduation, obviously, but I’m additionally looking to make some of her favourite desserts to have available inside the fridge or freezer so she will rejoice her freedom all summer time long. And the primary thing I made become this No Bake Reese’s Peanut Butter Cup Lush. 

I am enthusiastic about lush desserts – they’re so simple to make and that they taste great. Plus, they’re versatile and handiest limited for your creativeness. critically! in case you don’t like the peanut butter Oreos I used here for the bottom, alternative Nutter Butters or regular Oreos. Or, in case you’d as an alternative make a vanilla & peanut butter pudding instead of chocolate, do this rather! See? easy.

NO BAKE REESE'S PEANUT BUTTER LUSH

And through the way, it’s known as ‘lush’ for a cause. terrific creamy, fluffy, light-as-air and filled with taste. additionally, the whole no-bake factor is a serious win-win since it’s already inside the a hundred tiers here.

This *does* need lots of time to set within the refrigerator, so make it the night time earlier than you propose on serving it or within the early AM so it’s ready by using midnight. The greater time it has within the refrigerator, the higher – otherwise, at the same time as it's going to still flavor extraordinary, it could be a little at the gloopy facet. ‘Gloopy’ being the medical time period here.

NO BAKE REESE'S PEANUT BUTTER LUSH

INGREDIENTS:

  • 1 pkg Peanut Butter Oreos, coarsely crushed
  • 1 stick (1/2 cup) butter, melted
  • 1 (3.4 oz) box instant chocolate pudding mix
  • 1 & ¾ cups milk
  • ¼ cup creamy peanut butter
  • 1 (16 oz) tub Cool Whip, thawed
  • 1 cup miniature Reese's Peanut Butter Cups, chopped in half
  • Chocolate syrup

INSTRUCTIONS:

  1. Liberally grease an 8x8" or 9x9" square baking pan with cooking spray and set aside. In a large bowl, toss together the coarse Oreo crumbs and the melted butter until moistened and combined. Press evenly into the bottom of the pan, compacting slightly with a measuring cup or your hands. Set aside.
  2. Wipe out the bowl and add in the pudding mix, milk and peanut butter. Whisk for 2 minutes or until thickened. Fold in HALF (8 oz) of the Cool Whip until creamy and combined. Spread into the prepared pan in an even layer. Top with the remaining Cool Whip. Sprinkle on the peanut butter cups.
  3. Refrigerate uncovered for at LEAST 6 hours, preferably overnight, before cutting into squares to serve. Just before serving, drizzle with chocolate syrup.

CHEESESTEAK SANDWICHES

Those Cheesesteak Sandwiches are hearty, flavorful and melty. three things I look for when it comes to a cheesesteak sub. they may be wonderfully scrumptious!

Those Cheesesteak Sandwiches rank high up in Kale and my favorite sandwiches ever. It makes me happy that my hubby and i experience the identical forms of food. One greater purpose i love that man. 

Cheesesteak Sandwiches

This version of Cheesesteak Sandwiches is the best! In my humble opinion, anyway. It’s the most effective manner I lead them to at home. they are hearty, flavorful and melty. 3 matters I search for when it comes to a cheesesteak sub. i'm able to without difficulty eat 2 in a row due to the fact they’re just that suitable.

Once I make these delicious subs I usually pass all out and use our French Bread Roll recipe for the bread. I simply placed  balls of the dough together to form subs. It makes them all the extra amazing!

Cheesesteak Sandwiches

INGREDIENTS:

  • 1 pound of thinly sliced ribeye steak (For easy slicing: freeze steak for 30 minutes, then slice it)
  • 1 Tablespoon butter
  • 1 medium green pepper, sliced into strips
  • 1 medium yellow onion, sliced into strips
  • 2 cups shredded provolone cheese
  • Salt and pepper, to taste
  • 4 sub rolls, sliced in half (but not all the way through)
  • (Try using my French Bread Roll recipe for the subs. Recipe below this card)

INSTRUCTIONS:

  1. Preheat oven to 375° F. Place the sliced sub rolls on pieces of aluminum foil. Set aside.
  2. In a large skillet, melt butter then saute onions and green peppers for 5 to 10 minutes until softened. Place on a plate and set aside.
  3. In the same skillet, cook the sliced steak, over medium-high heat, breaking it into smaller pieces until cooked through and no longer pink. Add the onions and peppers back into the skillet and toss together. Season with salt and pepper.
  4. To assemble the cheesesteaks: open one sub roll and add in one quarter of the meat filling then top with some provolone cheese. Repeat with all sub rolls.
  5. Tightly wrap each sub in aluminum foil then place directly on the oven rack for 15 minutes.
  6. Carefully remove from oven (they will be hot!) and remove foil. Serve and enjoy!

CHICKEN CACCIATORE RECIPE

The exceptional fowl cacciatore in a rich and rustic sauce with chook falling off the bone is straightforward italian comfort meals at its satisfactory!

Actual chook Cacciatore is an Italian classic, and you’ll never get a extra succulent domestic cooked meal than this recipe! easy to make and loved by means of the entire circle of relatives, Cacciatore aromas fill your complete residence with comfort and warmth because it chefs itself at the stove or within the oven!

Chicken Cacciatore Recipe

Cacciatore way hunter in Italian, and alla cacciatora translates to a  ‘hunter-style’ meal with chicken (or rabbit), onions, tomatoes, herbs, veggies, and usually wine or vinegar.

That is one of these recipes i discovered years in the past in an antique, tattered Italian cookbook. whenever I’d remake it through the years, I’d adjust some thing in it to in the end reach a cacciatore recipe so ideal, it’s one recipe your complete circle of relatives will look ahead too!

Chicken Cacciatore Recipe

INGREDIENTS:

  • 6 skinless chicken thighs bone-in
  • Salt and pepper to season
  • 2 tablespoons olive oil (more if needed )
  • 1 medium onion diced
  • 2 tablespoons minced garlic (or 8 cloves)
  • 1 small yellow bell pepper (capsicum), diced
  • 1 small red bell pepper (capsicum), diced medium
  • 1 large carrot peeled and sliced
  • 10 oz (300g) mushrooms sliced
  • 1/2 cup pitted black olives
  • 8 sprigs thyme
  • 2 tablespoons each freshly chopped parsley and basil plus more to garnish
  • 1 teaspoon dried oregano
  • 150 ml red wine
  • 28 oz (820g) crushed tomatoes
  • 2 tablespoons tomato paste
  • 7 oz (200g) Roma tomatoes halved
  • 1/2 teaspoon red pepper flakes

INSTRUCTIONS:

  1. Season chicken with salt and pepper. 
  2. Heat oil in a heavy cast iron skillet. Fry the onion until transparent (about 3-4 minutes) then add in the garlic and sauté until fragrant (about 30 seconds). 
  3. Add the peppers, carrot, mushrooms and herbs; sauté for 5 minutes until vegetables are beginning to soften.
  4. Add the chicken and sear on both sides until golden (occasionally mix the vegetables around the chicken in the pan so they don't stick).
  5. Pour in the wine; allow to simmer and reduce down (about 5-6 minutes).
  6. Add the crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Continue to cook over stove top OR in the oven following the instructions below.

FOR STOVE TOP:

  1. Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 30-40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.

FOR THE OVEN:

  1. Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced down.

ROSEMARY LEMON CHICKEN GNOCCHI

Garlic chicken and toasted potato gnocchi come together in a fresh rosemary lemon cream sauce for this Rosemary Lemon fowl Gnocchi. that is comfort meals at its greatest. It’s one of these food that’s brief and clean sufficient to make for your own family on a busy weeknight, however splendid sufficient to serve while you want to vastly impress your visitors. It’s shiny, and fresh, and complete of flavor!

Right here are all of the suitable flavors we’ve got happening in this scrumptious one-pot dinner: Rosemary, lemon, garlic, chook, parmesan, gnocchi, chicken broth, cream, onions, and petite sweet peas.

Rosemary Lemon Chicken Gnocchi

You’ll additionally need the juice and zest of 1 lemon. I went ahead and measured out the hen broth, then added the lemon juice and zest without delay into the broth. if you want to skip this step and use save-offered lemon juice, that is definitely exceptional with me! You’ll want 2-3 tablespoons of lemon juice.

Melt 2 tablespoons of butter in a 12-inch skillet over medium-excessive warmth. while the butter is melted and foamy, swirl to coat the bottom of the pan, then upload the chicken in a single layer and cook dinner for 5 mins till golden, flipping as soon as halfway through. do away with the chook to a plate, and add the gnocchi immediately from the bundle to the skillet. Toast over medium-excessive warmness, stirring to toss now and again, until the gnocchi is golden and toasted, about 5-7 mins. (come what may I missed a image of this step!)

Rosemary Lemon Chicken Gnocchi

INGREDIENTS:
  • 1 pound boneless, skinless chicken breasts
  • salt and pepper to taste
  • 4 tablespoons butter
  • 1 (16 oz) package potato gnocchi
  • 2 cups diced onion (about 1 whole onion)
  • 3-4 cloves garlic, minced
  • 2-3 tablespoons fresh rosemary, finely chopped
  • 1 1/4 cup low-sodium chicken broth
  • juice + zest of 1 lemon (about 2-3 tablespoons juice)
  • 1 cup petite sweet peas, frozen
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
INSTRUCTIONS:
  1. Reduce chicken into bite-sized pieces (about 1-inch cubes). Season generously with salt and pepper. melt 2 tablespoons butter in a 12-inch skillet over medium-excessive heat. add the hen in a single layer and cook for five mins, till golden brown, flipping once midway through. remove the hen to a plate. upload the gnocchi immediately from the package deal into the skillet. Toast the gnocchi, stirring every now and then to toss, until gnocchi is toasted and golden brown, approximately 5 minutes. dispose of to the plate with the chook.
  2. In the equal skillet, soften the closing 2 tablespoons butter over medium-high heat. add the onions and cook, stirring from time to time, until onions are golden brown, about 5-7 mins. turn warmness to low and add the garlic and rosemary. Stir to mix till garlic is aromatic, approximately 30 seconds.
  3. Upload the fowl broth, lemon juice, zest, and gnocchi and bring to a boil. cover, then lessen heat to medium-low and simmer for five mins until gnocchi is soft.
  4. Stir within the peas, cream, parmesan cheese, and lots of salt and pepper to flavor. Stir within the chicken till heated through, approximately 2 mins. Serve and garnish with extra parmesan cheese if desired. revel in!

CHERRY ALMOND AMISH SUGAR COOKIES

Tender, puffy, soften-in-your-mouth sugar cookies, infused with touches of cherry and almond, and crowned with a thick cherry-almond icing! these Cherry Almond Amish Sugar Cookies are assured to be a wreck hit for the vacations. Cherry Almond Amish Sugar Cookies are simple to make, foolproof, and a batch is going an extended manner!

Amish Sugar Cookies are simply the nice. They’re gentle, puffy, buttery, rich, and sorta flaky. They strike a cord in me lots of reduce-out cookies, however without any rolling. You get all of the benefits of cut-outs, however at a fraction of the work. cut-outs are one in all my preferred cookies, but I hate to cause them to due to the fact they’re a lot paintings. Amish Sugar Cookies are the lazy humans’ cut-outs.

CHERRY ALMOND AMISH SUGAR COOKIES

Once I made Amish Sugar Cookies for the primary time closing year, I  knew proper away that they’d additionally be splendid as a canvas for different flavors. one of these outstanding, easy, sugar cookie – perfect the way it's miles, they don’t even want icing – however additionally very easy to adapt. Amish Sugar Cookies are soft and puffy, however nevertheless dense and massive. They definitely soften-in-your-mouth, and that’s a reality!

These Cherry Almond Amish Sugar Cookies are in the going for walks for one in every of my favourite variations, and that i’ve now made loads. (See beneath!). as soon as I attempted an almond version of Amish Sugar Cookies, I knew that the subsequent step had to be cherry  with almond. There are few mixtures i like more, and the flavor pairing does now not disappoint in these Cherry Almond Amish Sugar Cookies.

CHERRY ALMOND AMISH SUGAR COOKIES

INGREDIENTS:
For cookies:
  • 2 - 12 oz. jars maraschino cherries drained (reserve juice), minced, squeezed VERY dry
  • 1 cup butter softened
  • 1 cup vegetable or canola oil
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 large eggs
  • 2 tsp. almond extract
  • 2 tsp. cherry extract
  • 4 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar
For icing:
  • 4 tbsp. butter melted
  • 1/3 cup + 1-2 tbsp. maraschino cherry juice
  • 1 tsp. almond extract
  • 1 tsp. cherry extract
  • 4 - 5 cups powdered sugar
  • 1/2 cup slivered almonds for garnish
INSTRUCTIONS:
For cookies:
  1. As cited above, drain the maraschino cherries, booking the juice (!), finely mince the cherries, after which pat/squeeze VERY dry. Set apart.
  2. In a huge mixing bowl, beat the butter, oil, and sugars until mixed.
  3. Beat in eggs, almond extract, cherry extract, and minced cherries.
  4. In a huge bowl, whisk together flour, baking soda, and cream of tartar.
  5. Progressively upload flour mixture to the butter mixture, beating until simply blended after each addition. Do now not overmix.
  6. Line baking sheets with parchment paper or silicone baking mats.
  7. Drop dough with the aid of teaspoonfuls onto baking sheets.
  8. Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
  9. Remove to cord racks to chill.
For icing:
  1. Whisk collectively butter, maraschino cherry juice, and extracts. 
  2. Stir in four cups powdered sugar, blending until clean.
  3. Upload extra maraschino cherry juice or powdered sugar, as wished, to acquire a thick, but spreadable consistency. It should be thicker than a glaze, and it should not run off the cookie, but should be without problems spreadable. 
  4. Frost cookies, sprinkle with slivered almonds, decorate with additional sprinkles, if preferred, and allow to set.