Chicken Supreme Pasta Bake

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular

Ingredients

• 16 ounces pasta, cooked al dente
• 1/2 cup diced onion
• 1/2 cup diced green pepper
• 1/2 cup diced mushrooms
• 1 Tablespoon minced garlic
• 3 Tablespoons butter
• 3 Tablespoons flour
• 2 cups chicken broth
• 1 cup plain Greek yogurt (or sour cream)
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded mozzarella cheese
• 1 - 14.5 ounce can diced tomatoes, drained
• 2 cups grilled chicken, cubed
• Salt and Pepper
• Oregano

Instructions

1. Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
2. Place the onion, green pepper, mushrooms, and butter in a large skillet and sauté for 2-3 minutes.
3. Stir in the garlic and flour and cook for another minute or two.
4. Whisk in the chicken broth. Stir until the broth thickens slightly.
5. Stir in the yogurt. Add 1 cup cheddar cheese and 1 cup mozzarella cheese and stir until melted.
6. Add the cooked pasta, chicken, and can of tomatoes and stir everything together.
7. Season to taste with salt and pepper.
8. Spoon the pasta into the prepared dish. Top with the remaining cheese and sprinkle with oregano.
9. Bake for 20-25 minutes, or until cheese is melted and browning. Serve hot.

Read Full Recipe ---> Click Here

NASHVILLE CHICKEN IN THE AIR FRYER

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular

INGREDIENTS

• 2 pounds boneless chicken breast tenders
• 2 tsp. salt
• 2 tsp. coarsely ground black pepper
• 2 tbsp. hot sauce
• 2 tbsp. pickle juice
• 3 cups all purpose flour
• 3 large egg
• 1½ cups buttermilk
• 1/2 cup olive oil
• Olive cooking spray

SAUCE:

• 6 tablespoons cayenne pepper
• 2 tablespoons dark brown sugar
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 cup olive oil

INSTRUCTIONS

1. In a large bowl, toss together the chicken, salt, black pepper and 1 tablespoon hot sauce, 1 tablespoon of pickle juice until well combined.
2. Cover with plastic wrap and refrigerate for at least 3 hours.
3. Pour the flour into a bowl.
4. Whisk the eggs, buttermilk, and tablespoon of hot sauce in a separate bowl.
5. To dredge the chicken, first place it in the flour toss each piece to evenly coat.
6. Then place it into the buttermilk mixture, and then back into the flour.
7. Place the breaded chicken on a baking sheet in a single layer.
8. Continue to finish the other tenders.
9. Let air dry for 10 minutes.
10. Set your Air Fryer to the chicken setting or 380 degrees
11. Place your tenders in the Air Fryer dish in a single layer.
12. Cook for 10-12 minutes or as your Air Fryer sets on its chicken settings.
13. Continue to cook all of the tenders.

SAUCE:

1. To make the hot spicy sauce, whisk together the spices, brown sugar, and 1 cup of olive oil until evenly combined.
2. Immediately pour it over the fried chicken tenders.
3. Serve with pickles.

Read Full Recipe ---> Click Here

NO BAKE MANGO CHEESECAKE

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular

Ingredients

• 1 1/2 lb ladyfingers

Mango Cheesecake

• 16 oz cream cheese
• 1 1/2 cups heavy cream
• 2/3 cup sugar
• 3 large mangos, cubed, juices reserved

Jello Glaze

• 1 cup mango juice
• 1 oz gelatin powder, or agar agar
• 1/2 cup boiling water
• 1 tbsp rum, or triple sec, optional
• Serving (Optional)
• whipped cream
• fresh mint sprigs
• fresh berries

Instructions

Mango Cheesecake

1. Peel and dice mangos, reserving leftover juices in a small bowl.
2. In a medium bowl, beat cream cheese, cream and sugar together into a thick cheesecake pudding. Fold in mango chunks.
3. Dip each ladyfinger quickly into the reserved juice, and place around the edge of the springform pan. Then line the bottom of the pan the same way.
4. Pour mango mixture into springform pan, using a spatula to spread evenly until flat. Rap pan gently on work surface to flatten. Chill while making the finish.

Jello Glaze 

1. Sprinkle gelatin on top of leftover juice, and wait one minute. Mix in boiling water and rum/triple sec, stirring slowly for one minute. Set aside 15 minutes to cool.
2. Once gelatin mixture is at room temperature to lukewarm, slowly pour over the back of a spoon to cover the cheesecake mixture completely.
3. Chill for one hour. Garnish with optional whipped cream, berries and mint. Serve and enjoy!

Notes

• You can use fresh mangos or frozen mango pieces for this recipe.
• Recipe adapted from Fourchette et Bikini

Read Full Recipe ---> Click Here

Cookie Dough Fudge

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular

Ingredients

• 1 cup mini chocolate chips
• 1/2 cup butter, softened
• 1/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 tbsp milk
• 1 tsp vanilla
• 1 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1 cup Ghirardelli white chocolate chips
• 1 can sweetened condensed milk

Instructions

1. Put the mini chocolate chips in the freezer until needed in step 6. Line an 8×8 pan with parchment paper, set aside.
2. In a medium sized bowl, cream together the butter, sugar, brown sugar, milk and vanilla until thoroughly combined.
3. Mix in the flour and salt until completely incorporated. Set aside.
4. In a small glass bowl, microwave the white chocolate and sweetened condensed milk until smooth. Microwave for 1 minute and 30 seconds, stirring every 30 seconds.
5. Pour the white chocolate mixture into the cookie dough bowl. Combine until smooth.
6. Fold in the mini chocolate chips.
7. Pour the fudge into the prepared pan, spread evenly.
8. Refrigerate for 2 hours before cutting.
9. Store in the refrigerator until ready to serve.

Notes

*If you’re nervous about consuming raw flour, I suggest microwaving the flour for 1 1/2 minutes prior to using in the recipe. Don’t forget to let it cool!

*All white chocolate chips are not made equally! Many of them have different oils in the ingredient lists which can cause some issues. I have tested this recipe with Ghirardelli White Chocolate Chips and suggest to use these white chocolate chips. Other Chocolate chips may have a hard time melting or hardening back up again.

Read Full Recipe ---> Click Here

No-Bake Blueberry Cheesecake

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular

Ingredients

Blueberry sauce

• 2 heaping cups blueberries, fresh or thawed (300g)
• juice of 1 lemon
• 1/4 cup granulated white sugar (50g)

Oreo cookie crust

• 36 Oreo cookies with filling, crushed to fine crumbs (14oz / 398g)
• 1/2 cup unsalted butter, melted (113g)
• Blueberry Cheesecake Filling
• 1 cup heavy cream, cool (240ml)
• 3 cups cream cheese, softened (24oz / 683g)
• 3/4 cup granulated white sugar (150g)
• 2 vanilla beans* (or 2 tsp vanilla extract)

Instructions

1. Sauce: In a heavy bottomed pot, combine all ingredients and bring to a simmer over medium heat. Cook until the blueberries are soft and the sauce has thickened up and is reduced by 1/3, about 5-7 minutes. Let cool to room temperature. 
2. Line a 9" (23cm) springform pan with parchment paper. Set aside. 
3. Crust: In a large bowl, stir together Oreo crumbs and melted butter until combined and evenly moist. Transfer to the prepared pan and press crumbs into the bottom and halfway up the sides with the back of a flat-bottomed cup. Freeze until filling is done. 
4. Filling: In a large bowl, using a handheld or stand mixer fitted with a whisk attachment whip heavy cream on medium-high speed until stiff peaks form for about 2 minutes. Set aside. In another large mixing bowl beat cream cheese on medium speed until creamy for about 1-2 minutes. Add sugar and vanilla* and mix until smooth. Carefully fold in heavy whipping cream just until incorporated. Fold in the blueberry sauce just until combined. 
5. Transfer filling to crust and spread evenly. Chill in the fridge for at least 4 hours or until firm (preferably overnight). Store leftovers in an airtight container in the fridge up to 2 days.

Read Full Recipe ---> Click Here

Jamaican Jerk Chicken Wings

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular

Ingredients

• 20 Party style chicken wings
• 1 Cup Fresh Jerk marinade ( http://www.cookingmaniac.com/jamaican-jerk-marinade )
• 1/4 Cup Fresh Jerk marinade (for sauce)
• 2 Tablespoon Ketchup

Instructions

1. Prep: Soak the pimento wood in some water for 20 minutes. 
2. Combine the Jerk Marinade and chicken wings in a large zip-top bag. Mix the marinade and wings together, ensuring that the chicken is completely covered. Close the bag and refrigerate for 4 hours to overnight(I strongly recommend over night for an authentic taste). 
3. 2 Preheat an outdoor grill with coals. 
4. 3 Add the pimento wood that has been soaked for 20 mins. Place the wood directly on grates. 
5. 4 In a small saucepan, add the Ketchup and additional marinade. Stir to combine- simmer for about 10 minutes. Turn off heat and set aside. 
6. 5 Remove the chicken wings from the marinade and remove excess marinade. Cook the wings on the preheated grill, turning occasionally. Cook until the chicken is well browned and no longer pink, about 25 to 30 minutes. 
7. 6 Place grilled wings in a large bowl. Pour additional marinade over wings; toss to mix well. Serve with lime wedges. Enjoy!

Read Full Recipe ---> Click Here

Oven Baked Chicken Wings

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular

Ingredients

• 3 lbs chicken wings
• Salt and pepper
• 2 tbsp vegetable oil
• 1/2 cup soy sauce
• 2 tbsp bbq sauce
• 1 cup honey
• 4 cloves garlic, minced
• green onions, for garnish, optional

Instructions

1. Preheat oven to 350F.
2. Place a piece of aluminum foil on a baking sheet and grease with cooking spray. Spread chicken wings in a single layer on baking sheet. Season with salt and pepper.
3. In a bowl, stir together vegetable oil, soy sauce, bbq sauce, honey and garlic. Pour over chicken wings to coat them thoroughly.
4. Bake for 50 minutes or until fully cooked and sauce has caramelized. Sprinkle with green onions, if desired.

Read Full Recipe ---> Click Here