Cooking Awesomes

Ingredients

•  2 pounds boneless,
  skinless chicken breasts — about 4 medium breasts
•  1 tablespoon coconut
  oil
•  1 small yellow onion
  — diced (about 1 cup)
•  1 tablespoon minced
  fresh ginger
•  4 cloves minced
  garlic — about 4 teaspoons
•  1 1/2 tablespoons
  curry powder
•  1 tablespoon garam
  masala
•  1 1/2 teaspoons chili
  powder
•  3/4 teaspoon kosher
  salt
•  1 (6-ounce) can no
  salt added tomato paste
•  1 small cauliflower —
  or 1/2 large head, cut into florets (about 4 1/2 cups)
•  1 (14-ounce) can
  tomato sauce
•  2 tablespoons unsalted
  butter — cut into small pieces (use coconut oil to make dairy free)
•  1/2 cup half-and-half
  or full-fat coconut milk — do not use light coconut milk, as it will water down
  the sauce
•  1/2 cup plain nonfat
  Greek yogurt — or non-dairy yogurt to make dairy free

•  Prepared brown rice
•  Quinoa
•  Naan
•  Chopped fresh
  cilantro

1. In a nonstick skillet, heat the coconut oil over medium
   high. Once hot, add the onion and cook until beginning to soften, about 5
   minutes. Add the ginger, garlic, curry, garam masala, chili powder, salt, and
   tomato paste. Cook until fragrant, about 30 seconds. 
2. Transfer the onions to a 6-quart or larger slow cooker. Lay
   the chicken on top, then the cauliflower florets, and top with tomato sauce.
   Stir to combine the florets and sauce a bit, leaving the chicken pieces
   undisturbed underneath. The chicken pieces will seem large and a bit in the
   way. Just use a spoon to prod the sauce and florets around a bit so things are
   more evenly coated. Scatter the butter pieces over the top. 
3. Cover and cook on high for 1 1/2 to 2 1/2 hours or on low
   for 4 to 6 hours, until the chicken is cooked through and reaches 165 degrees F
   on an instant-read thermometer. The cooking time may vary based on your slow
   cooker, so check early to ensure the chicken does not dry out. When the chicken
   is done, remove it to a cutting board and let cool slightly. 
4. At this point, the cauliflower is not likely to be tender.
   Give the contents of the slow cooker a big stir to coat the florets with the
   sauce. Recover the slow cooker and cook on HIGH until the florets are
   completely tender, about 30 minutes to 1 hour more. (If your florets are
   already tender, you can skip this step.)
5. Once the chicken is cool enough to handle safely, cut it
   into bite-size pieces. Return to the slow cooker with the tender florets. Stir
   in the half-and-half. Let cool a few minutes, then stir in the Greek yogurt.
   (Don’t stir in the yogurt right away; if the butter chicken is too hot, it will
   curdle.) Enjoy warm over brown rice, quinoa, or naan, sprinkled with fresh
   cilantro.

Read Full Recipe >>>> Click Here

• 1 tablespoon olive oil
• 1 ½ pounds boneless, skinless chicken thighs see note below
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 small onion chopped
• 8 ounces crimini mushrooms sliced
• 2 cloves garlic minced
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 1 cup low sodium chicken broth
• 1 cup orzo pasta
• grated Parmesan cheese and chopped fresh parsley optional,
  for serving

1. Heat olive oil in a large skillet over medium-high heat. Add
   chicken thighs and brown on both sides, about 2 minutes per side.
2. Transfer chicken to slow cooker and sprinkle with salt and
   pepper.
3. To the same hot skillet, add the onion and mushrooms. Cook,
   stirring, scraping up any browned bits from the bottom of the pan. Cook until
   onions and mushrooms start to soften and onions brown slightly, about 3 minutes.
   Add garlic and cook 1 minute. Transfer onions, mushrooms and garlic to the slow
   cooker.
4. To the slow cooker, add the dried oregano, garlic powder,
   paprika and chicken broth. Stir gently.
5. Cook on low setting for 4-5 hours or high setting for 2-2½
   hours, until chicken is cooked through. (Chicken should register at least 165°
   F on an instant read thermometer.)
6. Stir in the orzo, making sure it is all in contact with the
   liquid, and cook on high for 15-20 minutes, until orzo is tender. Orzo cooking
   time will depend on your slow cooker.
7. Serve with grated Parmesan cheese and fresh parsley, as
   desired.

Read Full Recipe >>>> Click Here

I am partnering up with Land O’Lakes again to bring you this awesome cake.


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With these incredibly hot summer months upon us in Florida, I have been craving delicious frozen cocktails like crazy. Too bad I have to wait until August to drink one again!

While I may not be able to drink a Piña Colada just yet, I am totally within my pregnant rights to crank up the air conditioning and bake a cake. My electric bill is going to be through the roof! 😉

INGREDIENTS:

• 1 (20 ounce) can crushed pineapple, drained
• 2 tablespoons Land O Lakes® unsalted butter, melted
• 1/2 cup brown sugar
• 2 2/3 cup all purpose flour
• 1/3 cup corn starch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 Half Sticks (1 cup) Land O Lakes® unsalted butter, softened
• 2 1/2 cups granulated sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 1 1/3 cup unsweetened coconut milk
• 2 cups shredded coconut

DIRECTIONS:

1. Preheat oven to 350°F. Grease a 12 cup Bundt® pan.
2. In a small bowl, combine pineapple, 2 tablespoons melted Land O Lakes® butter and brown sugar. Evenly spread mixture in the bottom of the Bundt® pan, set aside.
3. In a medium bowl, sift flour, cornstarch, baking powder and salt together. Set aside.
4. In a large bowl, beat butter and sugar until fluffy. Add the eggs one at a time until well mixed. Add vanilla extract and coconut extract.
5. Mix flour mixture into the batter alternating with the coconut milk. Gently fold in shredded coconut.
6. Transfer batter to the prepared Bundt® pan and bake until cooked through and the top is golden brown, about 1 hour and ten minutes.
7. Cool in cake pan for about 15 minutes then invert onto a cake plate. Serve warm or store in an airtight container until ready to serve.

for complete method please clikck : https://thenovicechefblog.com/2014/06/pineapple-coconut-bundt-cake/

source http://allrecipesmostpopular.blogspot.com/2018/11/pineapple-coconut-bundt-cake.html

A twìst on my #1 recìpe “Melt ìn your Mouth Chìcken”. Thìs casserole comes together ìn no tìme and ìs packed wìth amazìng flavor!

Servìngs: 6

Author: The Cookìn’ Chìcks

ìngredìents

• 6 boneless, skìnless chìcken breasts, dìced
• 1 cup mayonnaìse (or Greek yogurt)
• 1 cup shredded Parmesan cheese
• 1 tsp seasonìng salt
• 1/2 tsp ground black pepper
• 1 tsp garlìc powder

ìnstructìons

1. ìn a small bowl, combìne the mayonnaìse, 3/4 cup Parmesan, seasonìng salt, black pepper, and garlìc powder. Set asìde.
2. Place dìced chìcken ìnto a greased 9×13 bakìng pan.
3. Spread mayonnaìse mìxture evenly on top of the chìcken.

INSTRUCTIONS

Ingredients 

• 6 Boneless, Skinless Chicken Breast
• salt and pepper to taste

• 5 slices of bacon, diced
• 1/4 cup jalapeno slices, diced (the kind in the jar that you
  put on nachos)
• 1/4 cup diced onion
• 1 (8 oz) package cream cheese, softened
• 1/2 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1/2 cup Kraft grated Parmesan

• 2 oz bag of Pork Skins, crushed
• 1/2 cup Kraft grated Parmesan Cheese
• 4 TBSP butter, melted

Instructions 

1. Preheat oven to 425 degrees. 
2. Place chicken breast in a 13×9 casserole dish and bake until
   juices run clear. 30-40 minutes, depending on the size of the breast.
3. While chicken is baking, fry bacon pieces until crispy.
   Remove bacon and add onions and saute until tender. 
4. Remove from heat and add crispy bacon, onions, jalapenos,
   cream cheese, mayonnaise, cheddar and Parmesan cheese. Mix until well combined.
5. Remove chicken from oven and reduce to 350 degrees. 
6. Spread jalapeno popper mixture all over each Chicken breast
   until well covered. 
7. Bake for 15 more minutes or until topping is starting to get
   brown and bubbly! 
8. For the Crumb topping: mix together the crushed pork skins,
   Parmesan cheese and melted butter. Sprinkle on top of jalapeno popper topped
   chicken and place under broiler for a couple of minutes until pork skins are
   browned. Careful not to burn it!!! Enjoy!

Read Full Recipe >>>> Click Here