STICKY THAI PEANUT ORANGE CHICKEN (30 MINUTES)

One pan, 30 minute Sticky Thai Peanut Orange chicken baked in one in all my favored candy, salty, savory, spicy sauces ever.   you'll  fall in love with the flavors and simplicity of this dish!

I hope you all had a suitable Easter!   once Easter hits I experience like summer season is here in a flash. but i like spring. I need to bottle up the 70 diploma weather with a mild breeze, the blooming tulips and bursting strawberry fields so i can revel in them 12 months round.

STICKY THAI PEANUT ORANGE CHICKEN (30 MINUTES)

I am so in love with it.   a lot that even though I simply made this chook final week, which normally means i would add it to my “archive” and submit it weeks from now, I interrupted my recipe agenda just to carry you this Thai Peanut Orange hen nowadays.  I just can’t wait a good way to fall in love with it like me!

By using clearly whisking collectively soy sauce, brown sugar, orange juice, orange marmalade, peanut butter and splashes of  ketchup, vinegar, fish sauce and Sriracha, a rich, nutty sauce with an orange aptitude is born.  Pour this over your chook that has been rubbed in  ginger, garlic, onion, paprika and cumin and  you gained’t be able to stop yearning this chook.

STICKY THAI PEANUT ORANGE CHICKEN (30 MINUTES)

INGREDIENTS:

  • 6 boneless skinless chicken thighs

Rub:

  • 1 tablespoon olive oil
  • 1 tsp EACH ground ginger, garlic pwder
  • 1/2 tsp EACH onion pwdr, paprika, ground cumin, salt
  • 1/4 teaspoon pepper

Sticky Thai Peanut Orange Sauce:

  • 1/3 cup low sodium soy sauce
  • 1/2 cup orange juice
  • 1/2 cup orange marmalade
  • 2 tablespoons ketchup
  • 1/3 cup crunchy peanut butter (may sub. smooth)
  • 1 tablespoon rice vinegar
  • 1 tablespoon fish sauce
  • 3-4 tablespoons brown sugar depending on desired sweetness**
  • 1 teaspoon Sriracha/Asian hot chili sauce, more or less to taste
  • 1 1/2 tablespoons cornstarch

Garnish:

  • Chopped roasted peanuts
  • green onions
  • orange zest

INSTRUCTIONS:

  1. In a medium bowl, whisk together sauce ingredients. Set aside
  2. Preheat oven to 400F degrees.
  3. Mix Rub Ingredients together in a small bowl and rub all over chicken.
  4. Melt 1 tablespoon butter in a large oven proof skillet over medium high heat. Add chicken and sear 2-3 minutes per side or until browned. Remove chicken to plate.
  5. Add sauce and simmer 1 minute, scraping sides of pan to deglaze. Add chicken back to skillet, and spoon some sauce over chicken. Bake 8- 12 minutes or until chicken is cooked through depending on thickness.
  6. Garnish with desired toppings and serve over rice.

CHOCOLATE CHIP COFFEE CAKE

Chocolate Chip espresso Cake is such a very impossible to resist breakfast entree. The flavors of cinnamon and chocolate chips grace this scrumptious espresso cake. It’s one of those satisfying comfort ingredients in order to have you coming lower back for extra.

CHOCOLATE CHIP COFFEE CAKE

I have tasted this fantastic recipe often through the years and it's miles one of those recipes that’s a actual keeper. It’s so brief and smooth to combine up and prepare. you could have a batch of this geared up for your oven in about 10 minutes! Bake it and serve.

In case you’re looking for a quick and clean coffee cake for Saturday or Sunday breakfasts or brunches that is a first-rate recipe to include. It has superb flavor and raises properly. It comes out perfectly on every occasion. It’s additionally wonderful for vacation breakfasts. provide Chocolate Chip espresso Cake a try. candy enamel fanatics might be in seventh heaven.

CHOCOLATE CHIP COFFEE CAKE

INGREDIENTS:

  • 1/2 cup unsalted butter softened
  • 1 cup white sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • 2 1/2 cups Gold Medal UNBLEACHED all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup white sugar
  • 1 tsp. ground cinnamon

INSTRUCTIONS:

  1. Preheat oven to 350°.
  2. Grease and flour a 9x13 inch pan. In a large bowl, cream the butter, 1 cup of sugar, eggs, sour cream, vanilla, baking powder and baking soda.
  3. Mix well.
  4. Add the flour and stir to combine.
  5. Batter will be thick.
  6. In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon.
  7. Set aside.
  8. Spread half of the cake batter in prepared 9x13 inch pan.
  9. Sprinkle half of the chocolate chip mixture over the batter.
  10. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
  11. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.

CHILI’S QUESO (SLOW COOKER VERSION)

Copycat Chili’s Queso that tastes so just like the original everyone will think you bought it at the restaurant! simply 5 minute prep and made inside the crockpot! 

Appetizers are taking up my kitchen you men. I’m taking full benefit of soccer season to whip up new variations of all of my favorite conventional finger foods. more than one weeks ago I shared a slow cooker spinach artichoke dip that my circle of relatives went sincerely nuts for. My sister swears up and down that it’s better than any restaurant version.

CHILI’S QUESO (SLOW COOKER VERSION)

And that’s surely announcing something due to the fact my family has possibly tries spinach artichoke dip from at the least 30 restaurants. absolutely everyone cherished it so much and it was so. darn. smooth. that I determined to make another one in all my favorites in the sluggish cooker and spot the way it seems.

I assume cooking this queso in the crockpot just helped to meld all of the flavors together even extra and convey out their spicy goodness. this is a taste-alike for the well-known Chili’s model and that i’m convinced it’s even higher than the authentic. So is my husband! And he is picky about copycat recipes so that you recognize this has gotta be exact. The first-rate part is that you just throw the whole lot within the gradual cooker, come again in an hour and stir it all together! If that’s now not a no-fuss recipe I don’t recognize what's!

CHILI’S QUESO (SLOW COOKER VERSION)

INGREDIENTS:

  • 16 ounces Velveeta Cheese
  • 1 cup milk (preferably Half & Half if you have it)
  • 1/2 teaspoon ground cayenne pepper
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 15-ounce can no-bean chili
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • juice of 1 lime juice (about 1 tablespoon)
  • tortilla chips, for serving

INSTRUCTIONS:

  1. Cut velveeta cheese into cubes. (optional. If you don't, it will just take a little longer to melt, no biggie) Add all ingredients (except for tortilla chips) to slow cooker. Cover and cook on low for 2 hours or on high for 1 hour.
  2. Stir until everything comes together. Cook on low for 30 minutes - 1 hour (As much time as you have before serving)
  3. Serve with tortilla chips. Enjoy!

CHICKEN LO MEIN

Hen Lo Mein With Chewy chinese language Egg Noodles, Bean Sprouts, chicken, Bell Peppers And Carrots In below half-hour Like Your preferred chinese Takeout restaurant.

Lo Mein is a brilliant chinese language takeout option if you’re seeking out some thing a chunk thicker than the traditional Chow Mein. like in chinese eating places however no matter her first-class efforts we’d turn out to be with had been soy sauce flavored noodles with all of the greens she thought she ought to disguise in the pot. It became a valiant effort, but it by no means without a doubt tasted like chinese food from a chinese language restaurant.

CHICKEN LO MEIN

What you’re looking at is my fast thrown collectively lo mein with the components I had accessible and it was as delicious as my favored takeout spot. My husband changed into watching in conjunction with me but he didn’t recognize the difference of lo mein vs chow mein until he noticed the distinction in those noodles!

A conventional chow mein has noodles which are boiled, then stir fried till having a slightly crisped exterior even as lo mein is boiled then tossed in a sauce without cooking the noodles an extra amount. The noodles are more or less the identical, both egg noodles, however lo mein noodles are typically thicker and chewier.

CHICKEN LO MEIN

INGREDIENTS:

  • 10 ounces Chinese egg noodles
  • 1 teaspoon sesame oil
  • 2 tablespoons canola oil
  • 2 chicken breasts sliced thinly
  • 1 red bell pepper thinly sliced
  • 1 teaspoon minced ginger
  • 2 cloves garlic minced
  • 3/4 cup water
  • 1/4 cup lite soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon oyster sauce
  • 1 tablespoon vegetable oil
  • 1 carrot thinly sliced
  • 1/2 cup onion slices
  • 1/2 cup shredded cabbage
  • 1 cup bean sprouts

INSTRUCTIONS:

  1. Cook the egg noodles one minute shy of the directions.
  2. Drain and toss with sesame oil in a bowl to coat.
  3. Heat canola oil in a large skillet or wok over medium-high heat.
  4. Cook the chicken 3-4 minutes on each side until cooked through.
  5. Remove from the pan and add in the red bell peppers, ginger and garlic and cook them for 1-2 minutes, stirring frequently until just softened.
  6. Add in the water, soy sauce, cornstarch, vegetable oil and oyster sauce into the skillet.
  7. Add in the carrot, onion and cabbage and cook for 1-2 minutes before adding back in the chicken and egg noodles.
  8. Add in the bean sprouts, toss all the ingredients together well and serve.

PEACH PRETZEL SALAD DESSERT

Peach Pretzel Salad Dessert is a clean summer twist on the traditional fruit and jello pretzel dessert using fresh or canned peaches.

This Peach Pretzel Salad Dessert is a fresh mixture of tangy sweet peaches in peach gelatin, a velvet layer of whipped topping and cream cheese all over a salty pretzel crust. They’re the best stability of flavors! Peach pretzel jello salad is the clean-to-make, fantastic layered peach dessert as a way to be the hit of any summer season birthday celebration!

Peach Pretzel Salad Dessert

If you’ve been following along with me for some time you’ll recall the Marshmallow Peach Icebox Dessert recipe that became passed down in my family from my mom to me. We used to make it each August, and i appeared ahead to all of it 12 months. properly, this pretzel dessert recipe is another great family recipe to expend a number of the ones summer season peaches!

Jello salads are a staple for summer season picnics and potlucks round my neck of the woods, and i really like making new recipes that are based on old favorites. This jello pretzel salad is a scrumptious twist on a conventional recipe! most recipes for Jell-O pretzel cakes use strawberries, like this Strawberry Pretzel Salad. whilst my mother stated a peach jello salad, I knew it would be the perfect fit for one among my favorite end result!

Peach Pretzel Salad Dessert

INGREDIENTS:
Peach Gelatin Layer:

  • 2 1/3 c. boiling water
  • 1 6 oz.box peach gelatin
  • 4 c. sliced peaches fresh or canned

Pretzel Crust:

  • 2 1/2 c. crushed pretzels
  • 3 Tbsp. powdered sugar
  • 3/4 c. melted butter

Cream Cheese Layer:

  • 1 8 oz. package cream cheese
  • 1 c. powdered sugar
  • 1 pasteurized egg OPTIONAL
  • 1 carton whipped topping

INSTRUCTIONS:

  1. Preheat oven to 350°.
  2. Combine the gelatin with boiling water in a medium bowl. Whisk until gelatin is dissolved. Roughly chop the peaches and add them to the gelatin mixture. Allow to cool just until it is soft set.
  3. Add the pretzels to a resealable bag and using a rolling pin, crush the pretzels until they are small pieces. Add them to a medium bowl along with the powdered sugar and butter. Mix until the pretzels are coated.
  4. Press the pretzel mixture into the bottom of a 9x13 pan. Bake for 10 minutes at 350°. Cool.
  5. Meanwhile beat together the cream cheese, sugar, and egg (optional) until smooth. Gently fold in the whipped topping. Carefully spread over the pretzel crust.
  6. Pour the soft set gelatin and peach mixture over the cream cheese layer. Refrigerate the dessert until the gelatin is fully set. Serve chilled.

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