Have you heard of cake in a mug? Well, this is just as easy, if not easier!
These eggs are perfect for hectic mornings on the run! Ready in under two minutes, these eggs come out with that same classic flavor of stovetop scrambled eggs. You can eat them straight out of the mug or plop them on a breakfast sandwich!
The other great thing about these is there’s less clean up. You mix and cook the eggs in the same mug. No pan to clean just a single coffee mug.
Feel free to add different seasonings or cheeses, this recipe is totally versatile!
INGREDIENTS
1 teaspoon butter
3 large eggs
1 tablespoon whole milk (or cream)
¼ teaspoon salt
Pinch black pepper
¼ cup shredded cheddar cheese
INSTRUCTIONS
In a small microwave-safe bowl, microwave the butter until melted, about 30 seconds.
Brush it all over the bowl.
Break the eggs into the bowl. Add the milk, salt, and pepper. Whisk to combine.
Microwave the eggs, uncovered, for 45 seconds.
Gently stir the eggs with a fork, then stir in the cheese. Microwave until fluffy and set but not completely dry, about 45-60 more seconds. Serve immediately.
A really simple recipe that comes together in a snap. Pork tenderloin stuffed with bacon, jalapeno peppers, cream cheese and cheddar cheese, this recipe is bursting with flavor!
Ingredients
1 pork tenderloin, the package usually comes with 2- freeze the other one or double the recipe if cooking for a large crowd
2 jalapeno peppers , cored and minced
4 oz cream cheese
1 cup cheddar cheese , grated
1 tbsp chili powder
6-8 bacon slices, crumbled
Instructions
Preheat the oven to 350°F
Cook the bacon in a large skillet. The skillet will be used for searing the pork, so don’t clean it out after the bacon has been cooked. Once the bacon is cooled crumble it.
Trim the pork tenderloins of any fat and membrane.
To butterfly the pork tenderloin, use a sharp knife to make a horizontal cut about one-third of the way up from the bottom of the tenderloin. Flip open the thicker, top flap (like opening a book). Then, take the knife and cut another horizontal line through the thicker part of the tenderloin to open it up even more (like a trifold). You should now have a flat surface of meat.
Put a piece of plastic wrap over the laid out pork and pound it out to about a 1/3 inch thickness, be careful not to tear it.
Once the pork has been butterflied, rub both sides with the Barbeque seasoning of your choice.
You can make your own Barbeque rub or take the easy road and purchase one. My favorite is Good Shit, yes you read that right! LOL! You can find it on Amazon. There’s a whole line of seasonings from Big Cock Ranch. Not only do they bring your meat to the next level, they make for a hilarious conversation starter or gift!
In a small bowl, mix together the diced jalapeño pepper with the cream cheese, cheddar cheese, bacon crumbles and chili powder.
Spread the jalapeño pepper mixture on one side of the pork. Now it’s ready to roll!
Roll up the pork tenderloin, making sure you wrap up all that goodness inside! Then, using cooking twine, tie the rolled pork tenderloin up to hold in all the ingredients.
Remember the oven safe skillet you cooked the bacon in? Bring that back over medium heat, and sear the pork tenderloin on all sides. I know it’s rolled up, so what do I mean by sides? Simply rotate it about four times to get as much of the tenderloin seared as possible (about 5 minutes on each side).
Place the pork tenderloin in the preheated oven and cook for about 15-20 minutes, making sure the internal temperature is at 165°F. Take the tenderloin out of the oven.
Sprinkle with chopped parsley and Enjoy!
Tip: While cutting the jalapeños, whatever you do, please please please don’t don’t touch your face. The oils in the peppers will BURN, I speak from experience, it’s VERY painful. The spice in jalapeños is found in the seeds and inner membranes. To reduce the heat in this recipe, clean out all of the (light colored) inner membrane and seeds. If you like lots of heat, leave a little bit of membrane.
The smells of Spanish cooking never fails to set my tastebuds alight.
Spanish food looks good and tastes great. But the smell of Spanish food cooking adds to the anticipation of dinner, and to the experience of eating it!
I loving making recipes that remind me of being a little girl at my grandparents’ houses.
I love using Chorizo in my cooking, whether it’s for my mom’s Spanish Bean Soup, a breakfast hash or tacos! It adds little richness and spice to a dish. The two most common types of chorizo here in the United States are Mexican chorizo and Spanish chorizo.
Here’s a some quick tips on the difference.
Spanish Chorizo
Spanish chorizo is usually cured or smoked and wrapped in a casing. It does not need any further cooking or preparation to enjoy. I like to eat Spanish chorizo as-is on a charcuterie board with cheeses and a glass of red wine.
Mexican Chorizo
Mexican chorizo is most commonly sold raw and must be cooked before consuming. It should be pan-fried or browned like any ground sausage. I love Mexican chorizo, it’s a highly versatile ingredient for adding huge flavor to any dish. It works seamlessly with soups, chilis, sauces, or as a topping for potatoes, pasta dishes, and breakfast hashes.
For this recipe, I used Mexican chorizo since I will stuffing it into chicken.
I always like to marinade my chicken, especially if I’m using breast. I find chicken breast to not have much flavor on it’s own.
I usually make my own marinade but I had a bottle of Goya Mojo Chipotle Marinade in the frig and it’s pretty good so I figured let’s save some time!
The first step of this recipe is to dump your chicken breast into a ziplock bag and pour enough of the marinade in to cover the chicken.
If you have the time, marinate it over night, if not at least 1 hour.
Now it’s time to get to slicing and dicing! This is where my boyfriend, Brian comes in handy!
Before you start, make sure you have a trash bowl next to your cutting board. I learned this tip from one of my favorite chefs, Rachael Ray! I use my Meme’s old metal colander, it makes me feel like she’s in the kitchen with me!
Evenly, dice the onion, garlic and red bell peppers.
Here’s another tip! When you cut your red bell pepper or any pepper make sure to cut it skin down. This will make it so much easier for your knife and you!
While you are slicing and dicing, heat your skillet. Place the chorizo in a skillet over medium heat and break it up into tiny pieces with a wooden spoon while cooking. Transfer the chorizo to a large bowl lined with a paper towel and let the oils drain from the chorizo.
Next, using that same pan, wipe out most of the oil with a paper towel, but leave some of the chorizo oil, and sauté your onion. Sprinkling the Saxon Con Azafran (I use the Baida brand). Continue to sauté for about 4-5 minutes until tender, then add the red bell pepper and sauté until tender. I add the garlic last because garlic can burn if cooked too long and that is not good for any dish. Sauté all together, for 4-5 minutes until fragrant.
Transfer the veggies and chorizo to a large bowl and stir together. This is the filing a.k.a Chorizo stuffing for your chicken!
By now, the aroma from your kitchen should be calling to your family and neighbors to come over for dinner!
PreHeat your oven to 325F
Next up, prepare the yellow rice! I personally love VIGO yellow rice! It’s made right here in Tampa! If you have never visited the VIGO store in Tampa, you must! They also offer field trips for students!
First melt the butter and EVOO in a saucepan. Then add the rice. A great tip I learned from Gordan Ramsay is to first toast your rice!
The secret to a better pan of rice lies in seasoning and flavoring the grains before they even hit that pot of boiling water.
Once the grains are coated and start to toast (you should smell a deep nutty aroma), take it a step further by tossing in some aromatics — like chopped shallots, garlic, ginger, and/or spices — into the pan. For this recipe, toss in the garlic! Toast for just a few minutes, until the rice starts to look slightly brown on the tips and smells fragrant and nutty. Then add in the 2 cups of chicken broth. Stirring occasionally, bring the broth to a boil. Cover saucepan tightly. Reduce heat to simmer and allow to cook for 20-25 minutes.
Now it’s time to take out all the stress from the day! Grab your mallet or rolling pin; chicken, and cutting board.
Place the chicken on the cutting board and cover it with wax paper or plastic wrap (keep it covered, you don’t want chicken juice on your rolling pin or mallet). After giving the chicken breast a good pounding on both sides, use your rolling pin to roll it out like pie dough to approcimately 1/4 thick (but keep it in the covered since you don’t want chicken juice on your rolling pin.)
Sprinkle Badia Sazon With Saffron over the chicken. Take a scoop of Chorizo stuffing about 1-2 tablespoons and place it at one end of the chicken breast. Do not let your scoop touch the chicken, you are going to want to save the leftover stuffing for future meals, I used mine in quesadillas the next day! It’s also good in a breakfast hash or even as a salsa!
Unravel the cheese… yup I said unravel! It’s like a ball of yarn but cheese! Super fun!
Cut 2-3 inch strips and place on top of the Chorizo stuffing.
Now roll the chicken, making sure to tuck in the cheese and stuffing. You’re basically rolling the chicken like you would a tortilla for a burrito.
You can use tooth picks or kitchen twine to tie the chicken, so it does not come undone. I used twine but tooth picks are much easier. 😉
Heat a cast iron skillet on medium heat and drizzle with EVOO. You don’t have to use cast iron – a large skillet will do but I much prefer cooking with cast iron!
Sear the stuffed chicken breasts for 4 minutes on each side until browned. (They will not be fully cooked. You will finish them off in the oven.)
Some of the cheese will ooze out, but don’t worry it will taste amazing like fried cheese!
Take the skillet off of the heat, and pour in 1/4 cup white wine or chicken broth. Place the skillet into the oven and bake for 15-20 minutes until the chicken has reached an internal temperature of 165F.
Now it’s time to plate the dish! I love creating the presentation of the meal!
Take a ladle and press the rice to form a dome, then place the chicken next to it with the cheese oozing onto the plate. YUM!
Get creative and post your plated presentation below in the comments, I’d love to see it!!!
Ingredients:
Goya Mojo Chipotle Marinade
4 Chicken Breasts
1 large Onion – diced
5 garlic cloves- minced or diced
2 red bell peppers – diced
1 pound Mexican Chorizo
1 ball of Oaxaca Cheese
2 teaspoons Badia Sazon With Saffron
Salt & Pepper to taste
1/4 cup white wine or chicken broth
Yellow Rice Ingredients:
10 oz. Vigo Yellow Rice packet
1 tbsp unsalted butter
Olive Oil – EVOO
1 clove garlic – minced or diced
2 cups Chicken Broth
Instructions:
1. Place the chicken in a large Ziploc bag and pour marinade over the chicken. Leave in refrigerator at least one hour or overnight.
2. Preheat oven to 325F.
3. In a large skillet, sauté Chorizo until cooked through. Place the chorizo in a large bowl lined with a paper towel.
4. In the same skillet, sauté the diced onion, sprinkle with Badia Sazon With Saffron seasoning. Add the diced red bell peppers, stirring occasionally until soft. Add the garlic and stir until fragrant.
5. Pour onion, red bell pepper & garlic mixture into a large bowl. Add the chorizo into the bowl and stir together.
6. Lay down 2 sheets of plastic wrap on a cutting board. Use the smooth side of a mallet or rolling pin, pound the chicken. Start in the center of your chicken and work your way out, until chicken is 1/4 inch to 1/2 inch thick.
7. Scoop the Chorizo stuffing onto one side of the flatten chicken breast.
8. Lay a 2-3 inch slice of cheese on top of the chorizo stuffing.
9. Roll up the chicken, tucking in the stuffing and cheese.
10. Stick a couple of toothpicks in near the opening to keep it all together.
11. Heat up a pan to medium-high heat (I used a cast iron skillet) and sear the meat on both sides about 4 minutes for each side.
12. Pour in 1/4 cup white wine or chicken broth.
13. Lower the heat and continue cooking the meat on the stove until it’s done or, if you’re using a cast iron skillet, you can put the skillet in the oven. Just make sure you cook it until the center reaches 165ºF on a thermometer
14. Serve immediately over yellow rice. Enjoy!
Yellow Rice Instructions
1. Melt butter and EVOO over medium heat in a sauce pan.
2. Pour packet of yellow rice into the saucepan. Toast the rice until the edges are slightly brown.
3. Add garlic and sauté until fragrant.
4. Pour 2 cups of chicken broth into the saucepan and bring to boil, stirring for about one minute.
5. Cover saucepan tightly. Reduce heat to simmer and allow to cook for 20-25 minutes.
You’ll love this easy 20-minute Korean beef bowl recipe with ground beef, flavorful Asian sauce, baby corn and cabbage mix!
This recipe is quick, and healthy. Using meat, veggies, and a fantastic homemade sauce, this dish will be great all week – so don’t hesitate to use it for your meal prep
Ingredients
1 tbsp Olive oil
1 lb Ground beef
1/2 tsp Sea salt
4 cloves Garlic (minced)
1/4 cup Coconut aminos
1/4 cup Beef broth
2 tsp Sesame oil
1/4 tsp Ground ginger
1/4 tsp Crushed red pepper flakes
1 bag coleslaw bag
1 can baby corn, drained and sliced
GARNISH:
1/4 cup Green onions (sliced)
1 tsp Sesame seeds
Crunchy lo mien noodles
Instructions
In a small bowl, whisk together the coconut aminos, beef broth, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.
Turn heat back to medium-high. Add another tablespoon of olive oil to the wok. Add the ground beef and season with sea salt. Cook for about 8-10 minutes, breaking up with a spatula and stirring occasionally, until browned.
Make a well in the beef and add the minced garlic. Sauté for about a minute, until fragrant, then mix into the beef.
Pour the sauce over the beef, stir.
Add coleslaw and baby corn. Cook for about 5 minutes, stirring occasionally, until everything is wilted.Bring to a simmer, then reduce heat and simmer for 3-4 minutes, until the sauce is reduced and thickened.
Garnish with sliced green onions, sesame seeds, and lo mien noodles.
This Grasshopper Bundt Cake is rich, mint and a definite crowd pleaser.
Who doesn’t love the combo of mint and chocolate!
I love a good Bundt cake. This homemade Mint Chocolate Bundt Cake is unique in that it has these delicious green mint ribbons throughout it. And don’t get me started on the chocolate ganache drizzle! Trust me, this cake is not lacking in the flavor department!
Ingredients Filing
2 packages (3 oz each) cream cheese, softened
¼ cup powdered sugar
½ tablespoon all-purpose flour
1 egg
⅛ teaspoon peppermint extract
3 drops green food color
Cake
2 boxes of Chocolate cake mix plus ingredients requested on the box
Chocolate and Cream Cheese Glaze
4 ounces cream cheese, room temperature
1/2 cup confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
3 to 4 tablespoons milk
¼ teaspoon peppermint extract, optional
1 or 2 drops green food color
Instructions
Heat oven to 325°F. Grease bundt pan. In a small bowl, beat cream cheese with an electric mixer on high speed until smooth and fluffy. Beat in rest of ingredients until smooth; set aside.
In a large bowl, beat the cake mix as directed on the box.
Pour half the cake batter into the pan. Spoon cream cheese filling over batter, using a butter knife, swirl the filing throughout the cake batter. Pour the rest of the cake batter on top.
Bake 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pan for 15 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
In a 1-quart saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted; set aside.
For glaze, mix the ingredients in a medium size bowl. Make sure you sift the powdered sugar, or else you will have lumps. Add water if you need to thicken the glaze until it can be easily drizzled. Drizzle over cake.
Immediately spoon melted chocolate over glaze in a 1/2-inch-wide ring.
Refrigerate until serving time. Store loosely covered in the refrigerator.
Chocolate cookie cups filled with a fluffy chocolate Kahlua cheesecake. The perfect bite-sized indulgence!
This mini Kahlua cheesecake recipe should definitely be on your list of must-try treats. The creamy cheese filling is laced with Kahlua for a subtle hint of coffee flavor that pairs perfectly with the rich chocolate cookie crust.
If you don’t have a mini muffin pan, this recipe can easily be done with a regular muffin pan or even as a whole cheesecake.
Ingredients
Chocolate Cookie Cups or Pie crust :
2 cups all-purpose flour
½ cup Dutch-processed cocoa powder sifted
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter room temperature
1/2 cup granulated sugar
1 cup light brown sugar packed
2 large eggs room temperature
1 tsp vanilla extract
Kahlua Chocolate Cheesecake Filling:
1 cup heavy whipping cream chilled
8 oz cream cheese full fat,softened
1/2 cup granulated sugar
2 oz semi-sweet chocolate melted, cooled
1/4 cup Kahlua Liquor
Instructions
Preheat the oven to 350°F. Spray mini muffin tins with cooking spray.
Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add eggs one at a time and vanilla. Beat until combined. Add flour mixture and mix until just combined.
Using a small cookie scoop, scoop dough into muffin tins, press down to flatten.
Bake for approx. 10-13 minutes or until mostly set, but still soft in the middle.
Remove from the oven and immediately use a small glass (shot glass works great) to press firmly down in the center to create a well. Cool in pans for 10 minutes, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from the pan and cool completely on a wire rack.
Kahlua Chocolate Cheesecake Filling:
Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
In a separate bowl, beat cream cheese and sugar until smooth. Add chocolate and Kahlua and beat until incorporated.
Fold cream cheese mixture into whipped cream and pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).
If making as a cheesecake, follow these instructions… Bake in oven at 350°F for 60 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don’t over-bake or the texture will suffer, which means we all suffer.
Sprinkle with chocolate shavings or cocoa powder if desired.
Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks.
I first saw this Eggo Waffle Toast on Instagram and HAD to make it myself . WOW – I’m so glad I did! I don’t think I’ll ever eat plain Eggo waffles again!!
This recipe is so easy and can be made in the air fryer in less than ten minutes.
Ingredients
4 waffles (2 per person)
2 eggs
2/3 cup milk – you can also use heavy cream or half & half
1-2 tsp paprika
¼ cup shredded cheese
Waffle toppings: fruit, powdered sugar, syrup
Instructions
Toast your frozen waffles for about 30 seconds – just enough to thaw them so you can cut a hole in the center.
Using a small cup press down in the center of the waffle to cut a hole, remove the center and place to the side.
Crack one egg into the hole.
Sprinkle the shredded cheese over each waffle and egg.
Then sprinkle the salt, pepper and paprika on top.
Lay the small waffle cut out to the side of the hole
Air Fryer Instructions
Place in an air fryer at 360 degrees for 7-8 minutes.
Pork chops topped with honey, mustard, orange juice, garlic, paprika, bacon, Gouda and baked. Ready in under 30 minutes. Serve over rice and you have yourself an easy and quick weeknight dinner! Free to switch out the pork for chicken and use your favorite cheese!
INGREDIENTS:
6 to 8 boneless pork chops
1 Tbsp olive oil
¾ cup honey
½ cup Dijon mustard
1 tsp orange juice
2 cloves garlic, minced
½ tsp garlic powder
½ tsp paprika
Salt and pepper to taste
½ cup chopped cooked bacon
1½ cups shredded gouda cheese
INSTRUCTIONS:
Preheat the oven to 375ºF.
Season pork chops with garlic powder, salt and pepper on both sides.
Heat oil in a skillet and cook pork chops 2 minutes on each side until they are starting to brown. Place in a 9×13-inch baking dish.
Combine honey, garlic, mustard, juice and paprika. Pour over pork chops.
Bake for 20-25 minutes. Remove from the oven.
Top pork chops with bacon and cheese. Return to the oven, and continue to bake until the cheese is melted.
Whether you’re entertaining or making these Crab Stuffed Portobello Mushrooms for a weeknight dinner, this recipe will not disappoint. I love to serve these stuffed mushrooms over a simple shaved Brussel sprouts but feel free to serve over rice, pasta or even as an appetizer on their own.
Where to find the crab meat?
Look for pasteurized jumbo, lump crab in the seafood section of the supermarket. The regular lump crab or even claw meat blends perfectly with the sour cream mixture and goes a lot farther.
Here’s another trick… for mushrooms that’ll hold their shape when stuffed: roast them first, before adding the filling, to draw out some of their extra moisture.
The Brussel Sprouts Salad
Whoever made Brussel sprouts the new cool veggie, thank you! For a while, roasted was the only way I ate Brussel sprouts and then one day I tried the shredded brussel sprouts salad at Cooper’s Hawk and my mind was blown! It’s so simple and doesn’t require a salad dressing, just shredded parmesan cheese, lemon zest and lemon juice.
I like to use my food processor to shred the sprouts but you can also use a mandoline slicer or sharp knife. For this recipe, I also like to roast about a ½ cup of the sprouts to add a little more flavor and texture. You choose what you like! And you feel free to serve this salad alone or with my crab stuffed mushrooms.
INGREDIENTS
Stuffed Mushrooms
24 large baby Bella mushrooms (about 1 lb.)
Olive oil cooking spray
8 oz fresh lump crabmeat
¼ cup scallions chopped
6 tablespoons nonfat sour cream
¼ cup Parmesan grated
½ teaspoon garlic powder
½ teaspoon dried thyme
¼ teaspoon black pepper
⅛ teaspoon paprika
Brussel sprout salad
1 pound brussels sprouts
½ cup finely grated Parmesan cheese
Lemon zest and juice of one lemon
Salt and Pepper (to taste)
INSTRUCTIONS
Stuffed Mushrooms
Preheat the broiler, setting the temperature on high. Set an oven rack in the middle of the oven (this will prevent the mushrooms from scorching under the broiler). Line a broiler-safe rimmed baking sheet with foil.
Use damp paper towels to gently wipe the mushrooms clean. Gently twist the stems off. Spray the mushrooms with olive oil on both sides. Broil in the middle of the oven until just tender, 2-3 minutes per side. Drain on paper towels.
Transfer the crabmeat to a medium bowl, feeling through the meat to make sure no shell pieces remain.
Add the remaining ingredients except for the paprika and mix well until fully combined.
Spoon the crab mixture into the mushrooms, dividing it evenly. Each mushroom should hold about 2 tablespoons of filling. Pack the filling into the mushrooms and pile it high.
Sprinkle the stuffed mushrooms with paprika.
Arrange the mushrooms, filling side up, back on the baking sheet.
Lightly spray them with olive oil.
Broil the mushrooms briefly, just until the filling is warm and golden, for about 3 minutes.
Brussel Sprouts Salad
Shave the Brussel sprouts using a food processor and place in a large bowl, breaking them up with your hands and discarding any tough pieces.
Take ¼ cup of the sprouts and place on a baking sheet. Broil for ten minutes until the edges are brown and crispy.
Toss the cooked and raw sprouts in a large bowl with the lemon zest and juice until coated. Let sit at room temperature for at least 15 minutes to allow the sprouts to soften and the flavors to combine.
Before serving, toss in the grated parmesan and taste again for seasonings, adding more salt and pepper, if needed.
This light and healthy meal, Pan seared scallops with warm asparagus and salad with orange dressing comes together in just 20 minutes. It can be made with scallops or with other fish like salmon, cod, snapper, halibut, or sea bass… or even grilled chicken. The dressing is very universal- citrusy and flavorful and perfect on so many things!
INGREDIENTS
For the dressing
1/4 cup orange juice
3 tablespoons sesame oil
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 teaspoon salt
freshly ground black pepper
For the scallops
1 tablespoon olive oil
12 scallops
Salt and freshly ground black pepper
For the salad
1 small bunch asparagus cut in about 3 inch pieces
6 cups baby kale
1/4 cup thinly sliced red onion
2 oranges peeled and cut into segments
1 tablespoon sesame seeds
1 tablespoon olive oil
INSTRUCTIONS
Make the dressing
In a small bowl, whisk together the orange juice, soy sauce, vinegar, sesame oil, salt and pepper. Adjust seasoning to taste.
Cook the scallops
Heat a large non-stick skillet over medium-high heat, heat about 1 tablespoon of olive oil. Working in batches, lightly season the scallops with salt and pepper, and sear for about 2 minutes, or until golden brown on one side. Flip the scallops and cook for about 2-3 minutes more, until the other side is also golden brown. Transfer to a plate and set aside.
Make the salad
Bring about an inch of water to a boil in a deep-sided skillet or sauté pan. When the water is bubbling, salt the water, then drop the asparagus and cook the asparagus for about 2 minutes, or until bright green. Strain the asparagus in a sieve, running it under cold running water. Set aside.
Return the skillet to the stove and heat it over medium heat. Add the remaining tablespoon of olive oil, and drop in the kale and red onion. Stir the kale and cook for about 1-2 minutes, then add the asparagus and about 2 tablespoons of the dressing.
Transfer the asparagus and kale into bowls.
Top with scallops, orange segments and a sprinkling of sesame seeds. Serve with additional dressing.
Who doesn’t love a chocolate cookie? How about a fudgy chocolate cookie LOADED with marshmallows, chocolate chunks and Oreo cookie crumbles. These delicious rocky road cookies stay soft for days, come together in 30 minutes, and are a serious crowd pleaser!
Ingredients
2 cups white sugar
1 ¼ cups butter, softened
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ cup Cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped Oreo cookies
1 cup marshmallows
Instructions
Preheat the oven to 350 degrees F
Cream sugar and margarine in a large bowl until light and fluffy. Beat in eggs, one at a time, then stir in vanilla.
Combine flour, cocoa, baking soda, and salt in a separate bowl. Add to the creamed mixture and mix until just blended. Stir in chocolate chips, crushed Oreos and mini marshmallows.
Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
Bake in the preheated oven until edges are set and centers are soft, 8 to 10 minutes.
Let sit briefly before transferring to wire racks to cool completely.
Christmas is my favorite time of year! I love spending the day in the kitchen, creating new recipes like this White Chocolate Cranberry Orange cookie!
This cookie is bursting with flavor from the cranberry and orange flavors and a sweetness from the white chocolate chips. These cookies are so soft and delicious!
These White Chocolate Cranberry Orange Cookies will be the star of your cookie exchange!
Ingredients
¾ cup butter, melted
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ¼ cup all-purpose flour
½ teaspoon baking soda
1 cup white chocolate chips
Zest of one Orange
1 tablespoon fresh orange juice
1 cup Craisins (dried cranberries)
Instructions
In mixing bowl, beat melted butter with sugars until creamy. Beat in eggs, one at a time. Add in vanilla. Slowly beat in flour, baking soda and salt. Fold in white chocolate and Craisins.
Drop by large teaspoons onto a parchment lined cookie sheet.
Bake in a 350 degree oven for 10-12 minutes. Remove, cool and enjoy!
Heartier than a soup but different from a traditional chili, this is a twist on White Chicken Chili. Lots of flavor from green chiles and fire-roasted tomatoes plus a little heat from the buffalo sauce are balanced out with some sweet corn yogurt, and cream cheese. Top it all off with blue cheese crumbles! This is great to serve at a party, take to a tailgate, or a potluck. Oh, and the best part this is all made in the crock pot- a fix it and forget meal!
INGREDIENTS
1 1/2 pounds boneless skinless chicken breasts
2 teaspoons chili powder
2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 stalks of celery, diced
1 sweet onion, diced
1/2 cup frozen corn
14.5 ounce can fire roasted tomatoes
4 ounce can diced green chiles
2 15 ounce cans cannellini beans
1/2 cup Franks Buffalo Sauce
3 cups low sodium chicken broth
4 ounces low fat cream cheese, room temperature
1/2 cup plain Greek yogurt
Blue cheese, for topping
INSTRUCTIONS
Add the chicken breasts and all of the other ingredients except the cream cheese and Greek yogurt to the slow cooker. Stir everything together then cover it with the lid. Cook on low for 4-6 hours or high for 3-4 hours or until the chicken breasts are cooked through.
Remove the chicken from the slow cooker and onto a plate. Use forks or your hands to shred it. Add the cream cheese into the slow cooker and whisk it in until there’s no lumps.
Add the shredded chicken back in and cover with the lid. Cook on low for another 30 minutes.
Turn off the slow cooker and quickly stir in the Greek yogurt. Don’t let it sit or it may curdle. Taste for seasoning.
Top the chili with blue cheese crumbles and extra hot sauce if desired.
Whisk Away Kitchen 