Clean Eating Thai Chicken Bites Recipe !

What You'll Need

Bites:

• 1 lb boneless & skinless chicken, finely chopped (I used breasts)
• 1 large egg
• 1 cup any milk (I used unsweetened almond milk)
• 1/2 cup + 2 tbsp whole wheat flour
• 2 tsp maple syrup or raw honey
• 2 tsp rice vinegar
• 3/4 tsp salt
• 1/8 tsp chili flakes
• Cooking spray (I use Misto)
• 2 tbsp green onions, chopped

Sweet Chili Sauce:

• 1/4 cup maple syrup or honey
• 1 tbsp rice vinegar
• 1 tbsp water
• 1 1/2 tsp non-GMO cornstarch
• 1/2 tsp garlic powder
• 1/4 tsp chili flakes (more to taste)
• 1/8 tsp salt

How to Make It

1. In a medium bowl, add Bites ingredients, except chicken and green onions, and whisk. Add chicken and stir to combine.
2. Preheat large non-stick(!) skillet on medium heat and spray with cooking spray. Drop spoonfuls of batter, leaving one inch in between, and cook for 3 - 4 minutes or until cooked edges appear. Flip and cook for another 3 - 4 minutes or until golden brown.
3. To make the sauce, add Sweet Chili Sauce ingredients to a small saucepan and bring to a boil. Cook until sauce has thickened a bit. Add a tiny bit more water if sauce is too thick to pour. Arrange chicken bites on a platter, drizzle with sauce and sprinkle with onions. Serve warm or hot.

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CHEESY MEATBALL SKILLET

What You'll Need

• 1 jar (24 oz.) marinara sauce
• 1 cup mozzarella cheese, shredded
• 1 tablespoon fresh basil, chopped

Meatballs:

• 1 lb. ground beef
• 1 tablespoon garlic, minced
• 1 egg, beaten
• 1 tablespoon Worcestershire sauce
• ½ cup Italian bread crumbs
• ½ cup grated Parmesan
• Salt and pepper to taste

How to Make It

1. Combine all the meatball ingredients in a large mixing bowl and mix thoroughly with your hands
2. Scoop out about 1 golf ball sized meatball mixture, roll it in your hands to make meatballs. I used an ice cream scoop
3. Over medium high heat, brown the meatballs in batches until evenly browned, about 5-8 minutes
4. Remove meatballs and drain on paper towels. Drain any excess oil from the skillet
5. Reduce heat to medium low and pour the marinara sauce in the skillet
6. Add the meatballs back to the skillet and roll them around to coat them in the marinara sauce. Simmer for 5 minutes or until internal temperature of meatballs are 165 degrees F
7. Top with mozzarella cheese. Cover and simmer until cheese melts or broil at 450 degrees F for 3-5 minutes for browned cheese
8. Dish and serve hot sprinkled with chopped fresh basil

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Buffalo Chicken Crescent Ring !

What You'll Need

• 4 oz cream cheese (half of 8-oz package), softened
• 1/4 cup hot sauce or red pepper sauce
• 2 1/2 cups chopped cooked chicken (1/2-inch pieces)
• 1 cup shredded Monterey Jack cheese (4 oz)
• 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
• 1/3 cup crumbled blue cheese

How to Make It

1. Heat oven to 375°F. In small bowl, mix cream cheese and hot sauce until smooth. Mix in chicken and shredded cheese just until combined.
2. Unroll both cans of dough; separate into 8 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. (Dough will overlap; half of each triangle will hang over edges of cookie sheet. Dough ring should look like a sun.)
3. Spoon cream cheese mixture on the half of each triangle closest to center of ring. Top with blue cheese crumbles.
4. Bring each dough triangle hanging over side of pan up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
5. Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

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grandma's corn-bread dressing !

What You'll Need

• 1 (16 ounce) package dry corn bread mix
• 1 small onion
• 1/2 cup chopped celery
• 2 tablespoons butter
• salt and pepper to taste
• 2 tablespoons dried sage
• 2 cups chicken stock
• 2 eggs, beaten

How to Make It

1. First of all, Prepare the dry corn bread mix according to package guidances. After that Cool and crumble.

Preheat oven to (one hundred seventy-five degrees C) 350 degrees F, Grease one 9x13 inch baking dish.

Melt the butter and saute the celery and onion In a large skillet over medium heat until soft.

In a large bowl, mix the celery,eggs, chicken stock, sage, onions, three cups crumbled corn bread, and salt and pepper to taste; mix well.

Lastly, put into prepared dish and bake at (one hundred seventy-five degrees C) 350 degrees F for 30 minutes.

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italian meatloaf.

What You'll Need

• 1 lb. ground beef
• 1/2 lb. ground mild Italian sausage
• 1 small onion, finely chopped
• 1/2 C. chopped bell pepper (I used orange, it was all I had in the freezer)
• 1 tsp. olive oil
• 1 tsp. Worcestershire sauce
• 1 clove garlic, minced
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1/2 tsp. parsley
• 1 egg, beaten
• 3/4 C. Italian bread crumbs
• 2 slices white bread, crumbled
• 1 T. milk
• 8 oz. shredded mozzarella cheese, reserve 3/4 C. for topping
• 1/4 C. parmesan cheese
• 1 C. marinara sauce, plus 1/2 -3/4 C. more for topping

How to Make It

1. In a small skillet, heat the olive oil over med.
2. high heat and sauté the onion and bell pepper for 3-4 minutes, remove from heat.
3. In a large bowl, add the meats, onion and peppers along with all remaining ingredients reserving 3/4 C.
4. mozzarella cheese for topping.
5. Now, dive in there with the best tools God gave you, your hands and combine everything really good.
6. Once it has all come together, place and mold the mixture in a baking dish of your choice.
7. I used my oval Portuguese stoneware for ours.
8. Spoon 1/2 to 3/4 C.
9. of the marinara sauce on top and spread around.
10. Place in a 400 degree oven for 50 minutes.
11. Remove from the oven and top with the remaining cheese and sprinkle a little dry basil over the top.
12. Return to the oven for 10 more minutes.
13. Make sure the meat is not pink before serving, baking time will vary depending on the thickness of your loaf.
14. Mine was about 2" thick.

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Victoria Sponge Cake !

What You'll Need

• 170 gms Powdered sugar
• 170 gms Butter or margarine
• Self – raising flour - 170 gms or plain flour with 1 ½ tsp baking powder
• 3 Eggs
• 1 tsp Vanilla essence
• ½ cup Milk

How to Make It

1. Sieve the flour.
2. Take out the butter from the refrigerator 1 hour in advance
3. Cream the butter and sugar very well.
4. When the mixture is light and creamy, add the eggs, one at a time, beating each time thoroughly.
5. If the mixture curdles while adding the eggs, add a little flour before adding the next egg.
6. Finally, fold in the flour and add milk until the mixture forms a dropping consistency.
7. Add the vanilla essence.
8. Grease and dust two 175 mm diameter sandwich tins.
9. Pour half the mixture into each of the two prepared tins.
10. Bake in a hot oven at 400° F for 20 minutes.

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Classic Deviled Eggs Recipe .

What You'll Need

• 1 dozen hard-boiled eggs, peeled
• 2 tablespoons, sweet pickle relish or chopped bread and butter pickles
• 2 tablespoons bread and butter pickle or sweet relish juice
• 1 teaspoon Dijon mustard
• pinch of cayenne pepper
• 2 tablespoons mayonnaise
• paprika, for garnish

How to Make It

1. Slice eggs lengthwise and pop out the yolks, being careful to keep your egg white intact (here's how to hard-boil them perfectly).
2. In a medium-sized bowl, mash yolks with relish, pickle juice, mustard, cayenne and mayonnaise. Season with salt and pepper.
3. Fill each egg and then dust with a little paprika.
4. Chill (overnight is best) until ready to serve.

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Sex in a Pan !

What You'll Need

Crust

• 1 cup pecans, chopped
• 3 tbsp white sugar
• ½ cup butter
• 1 cup flour

Cream cheese layer

• 1 8 oz package cream cheese
• 1 cup powdered sugar (use ½ cup for less sweetness)
• 1 cup whipped cream or cool whip

Vanilla pudding

• 1 package of instant vanilla pudding (5.1 oz or 144 g)
• 3 cups milk (use 2 cups if you want a firmer pudding)

Chocolate Pudding

• 1 package of instant chocolate pudding (5.1 oz or 144 g)
• 3 cups milk (use 2 cups if you want a firmer pudding)

Last layer

• 2 cups whipped cream or cool whip
• shaved chocolate

How to Make It

1. Preheat oven to 350 F degrees.
2. Spray a 9x13 inch baking dish with cooking spray.
3. In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
4. Bake it for about 20 minutes.
5. Prepare the vanilla pudding as per the instructions on the package.
6. Prepare the chocolate pudding as per the instructions on the package.
7. In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
8. Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over the cream cheese, then the vanilla pudding. Top with the whipped cream and sprinkle with the chocolate.
9. Refrigerate for a couple hours so that it sets.

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♥ Oktoberfest Stew And Shiny ! ♥

What You'll Need

• 1 tablespoon olive oil
• 1 (14 ounce) package beef smoked sausage, cut into bite-size slices
• 1 ½ onion, sliced into thin semi-circles
• ½ head small cabbage, halved again, cored and thinly sliced
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground caraway seeds
• • Pinch salt
• 2 cloves garlic, finely chopped
• 1cup German-style lager beer (Oktoberfest variety)
• 2 russet potatoes, peeled and cubed to bite-size pieces
• 2 ½ cups hot chicken stock
• 1 ½ tablespoons apple cider vinegar
• 1 tablespoon flat-leaf parsley, chopped

How to Make It

1. Place a medium-large pot over medium-high heat, and add the olive oil; once the oil is hot, add in the sliced beef smoked sausage, and allow the slices to caramelize and brown in the oil, for about 4-5 minutes; once the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize with the sausage for another few minutes, until golden-brown and softened; once onions are caramelized, add in the sliced cabbage, stir to combine, and allow the cabbage to soften and take on the flavors of the sausage and onions for few minutes; once the cabbage is softened and golden, add in the black pepper, ground caraway seeds and the pinch of salt, and stir to combine; next, stir in the garlic, and once it becomes aromatic, add in the cup of lager, and stir the mixture to combine; allow the beer to slightly reduce for about 3 minutes or so; next, add in the cubed potatoes and the hot chicken stock, stir, and allow the mixture to come to the boil; once it comes to the boil, place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes; after the 40 minutes, turn the heat off, and finish the stew by stirring in the apple cider vinegar and the chopped parsley (add more salt if necessary, too).

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