Peach Upside Down Mini Cakes

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Ingredients:

• 1/3 cup, plus 1 tablespoon (90gr) unsalted butter, softened
• 6 teaspoons light brown sugar
• 3 peaches
• 1 ½ cups (190gr) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2/3 cup (130gr) sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ cup (120ml) buttermilk

Directions:

1. Preheat the oven to 350°F (177° C). Spray muffin pan with non-stick cooking spray.
2. Divide 1 tablespoon of butter equally into 12 muffin cups. Sprinkle ½ teaspoon of brown sugar into each muffin cup.
3. Slice 1-2 peaches into thin slices. Put about 3 slices into the bottom of each muffin pan.
4. Cut the remaining peaches into small cubes. You should get about 1 cup of cubed peaches. Set aside.
5. To make the batter, in a small bowl, whisk together flour, baking powder, baking soda and salt.
6. In a mixing bowl with paddle attachment, beat the remaining 1/3 cup of butter and sugar together until creamy.
7. Add egg and vanilla extract and beat for another 2-3 minutes, or until well combined. The mixture should be fluffy and white.
8. Add half of the flour mixture into the batter, beat for 1 minute.
9. Stir in the buttermilk and beat for another minute.
10. Add the remaining flour mixture and beat just until combined.
11. Fold in the cubed peaches.
12. Divide the batter into 12 muffin pan cups. I like to use this large cookie scoop.
13. Bake for 25-30 minutes, or until inserted toothpick comes out clean.
14. Cool the cakes in the pan for 5 minutes. Place the wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes. Cool completely before serving.

This article and recipe adapted from this site

SPICY CHICKEN LAZONE PASTA

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Ingredients

Seasoning Mixture

• 1 tsp sea salt
• 2 tsp Creole seasoning (or Cajun seasoning)
• 2 tsp paprika powder
• 1 tsp onion powder
• 2 tsp garlic powder
• 1/4 cup all purpose flour

Chicken

• 1 tbsp olive oil
• 1 tbsp butter
• 1 lb chicken tenders

Sauce:

• 4 tbsp butter

Remaining seasoning mixture

• 2 cups heavy cream
• 1 tsp paprika

Pasta

• 8 oz. linguine
• 2 tbsp parsley chopped
• 1/2 cup Pasta water (reserve it)

Instructions

1. In a small bowl, combine salt, Creole seasoning, paprika powder, onion powder, garlic powder, and flour. Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce.
2. Preheat large saute pan, add olive oil and melt butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes (3-4 minutes per each side). Remove from the pan.
3. Add 4 tablespoons of butter to the empty skillet and add remaining seasoning mixture into the butter until cook it until flour is no longer raw. Add more paprika and heavy cream into the skillet. Bring to a boiling point.
4. Lower heat and simmer 3-4 minutes. Taste the sauce and adjust seasoning to your liking.

Pasta

1. Boil pasta in salty water, drain, but do not rinse. Reserve 1/2 cup of pasta water. If you think the sauce needs thinning, add reserved pasta water to the sauce. Add it slow - as much as you would like to have according to your liking.
2. Add cooked pasta into the sauce and stir until fully coated. Add chicken into the skillet with pasta to reheat.
3. Serve with sauce spooned over chicken and pasta, and sprinkled with chopped parsley.

This article and recipe adapted from this site

creamy garlic chicken breasts

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INGREDIENTS

For The Chicken:

• 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
• 4 tablespoons flour (all purpose or plain)
• 4 tablespoons finely grated fresh Parmesan cheese
• 2 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon Black cracked pepper

For The Sauce:

• 5 tablespoons olive oil
• 2 tablespoons butter
• 1 small onion finely chopped
• 1 whole head of garlic peeled and divided into 10-12 cloves
• 1 1/4 cup chicken broth (stock)
• 1 1/4 cup half and half or heavy cream (or evaporated milk)
• 1/2 cup finely grated fresh Parmesan cheese
• 2 tablespoons fresh parsley, to serve

INSTRUCTIONS

1. Season the chicken with salt, garlic powder and pepper.
2. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
3. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly.
4. Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
5. Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
6. Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
7. Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
8. Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
9. Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
10. Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
11. Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
12. Garnish with parsley and a little black cracked pepper.
13. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

This article and recipe adapted from this site

One Pot Keto Sasame Chicken and Brokoli

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Ingredients

• 1 pound boneless, skinless chicken breast, cubed
• 12 ounces broccoli florets
• ¼ cup coconut aminos, or soy sauce
• 1 tablespoon avocado oil (I use this brand)
• 1 teaspoon sesame oil
• 1 ½ teaspoon arrowroot powder
• 1 clove garlic, minced
• ½ teaspoon sesame seeds, plus extra for garnish
• Salt and pepper, to taste
• Red pepper flakes, for garnish
• Green onions, sliced, for garnish

 Directions

1. Place the broccoli florets in a microwave safe bowl with 1 tablespoon of water and cover with a damp paper towel.
2. Microwave for 2 minutes until the broccoli is just becoming tender.
3. In a small bowl, mix the coconut aminos and arrowroot powder and set aside
4. In a large skillet over medium heat, add the avocado oil and garlic and sauté until fragrant, about 1 minute.
5. Add the chicken to the skillet along with the salt and pepper, and sauté until cooked through, about 6 minutes.
6. Once the chicken is just about done, add the sesame seeds, sesame oil and broccoli to pan and sauté for an additional minute before pouring the coconut amino mixture over top.
7. Sauté for 1 to 2 more minutes until all ingredients are well incorporated.
8. Garnish with red pepper flakes, sesame seeds and green onions, before serving.

This article and recipe adapted from this site

Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican Soup)

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DESCRIPTION

Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican Soup), with a creamy broth of green enchiladas sauce, salsa verde, cheeses, and tender shredded chicken, you can’t go wrong with this recipe. Perfect for those busy nights! This Mexican soup recipe is keto and low carb friendly which will make everyone happy! This recipe can be made on a stovetop or in an Instant Pot.

INGREDIENTS

• 2.5 lbs boneless, skinless chicken breasts or thighs
• 28 oz can green enchilada sauce
• 24 oz chicken broth
• 1 cup half and half
• 2 cup Monterey jack cheese
• 4 oz cream cheese, cubed and at room temperature
• 4 oz green salsa (salsa verde)

INSTRUCTIONS

1. In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
2. Remove chicken and shred. In a small bowl mix 1 or 2 ladles of soup with half and half, stir then add to slow cooker. Add chicken, jack cheese, cream cheese, and green salsa. Turn crock pot to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
3. Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.
4. Green Enchiladas Chicken Soup

NOTES

To add spice use additional green salsa or a green chili hot sauce

This article and recipe adapted from this site

The Best Chicken Soup You’ll Ever Eat

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The BEST chicken soup you'll ever eat is the best homemade nourishing healthy soup when you're feeling under the weather. Packed with anti-inflammatory ingredients like ginger, turmeric, garlic. BEST SOUP EVER!

Ingredients

• 1 tablespoon avocado oil or olive oil
• 6 cloves of garlic, minced
• 1 yellow onion, diced
• 2 large carrots, thinly sliced
• 2 celery stalks, roughly chopped
• 1 tablespoon fresh grated ginger
• 1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric)
• 6 cups low sodium chicken broth
• 1 pound boneless skinless chicken breast
• 1 teaspoon freshly chopped rosemary
• 1 teaspoon freshly chopped thyme, stems removed
• ½ teaspoon salt
• Freshly ground black pepper
• 1 cup pearl or Israeli couscous
• 2/3 cup frozen peas

Instructions

1. Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
2. Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
3. Bring soup to a boil, then stir in couscous. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom.
4. Reduce heat to medium low and simmer uncovered for 20-30 minutes or until chicken is fully cooked.
5. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks.
6. Add chicken back to pot then stir in frozen peas. Taste and adjust seasonings if necessary.

Recipe Notes

• To make vegetarian or vegan: Use vegetarian broth and sub 1 can of chickpeas for chicken.
• To make the soup gluten free: You could use a gluten free couscous if you can find it, or try quinoa! The cook time will remain the same.

Nutrition

Servings: 6 servings

Serving size: 1 serving

Calories: 269kcal

Fat: 5.3g

Carbohydrates: 30.4g

Fiber: 3.6g

Sugar: 3.5g

Protein: 23.8g

This article and recipe adapted from this site

Cashew Chicken Stir Fry

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Ingredients

• 1.5 Cup Chicken, breast meat,cut into small pieces
• 1 tsp Sesame Oil
• 1/4 tsp Baking Soda
• 1 tsp Black Pepper Powder
• 1 Tbsp Sauce Mix
• 1/2 Tbsp Cornstarch

For Cashew Chicken Sauce:

• 1/4 Cup Unsalted Chicken Stock
• 1.5 Tbsp Low Sodium Soy Sauce
• 1 tsp Sugar
• 1 Tbsp Rice Vinegar
• 1 Tbsp Hoisin Sauce
• 1 tsp Sriracha
• 1 Tbsp Oyster Sauce
• A dash of Black Pepper Powder
• 1 Tbsp Tomato Ketchup
• 1 tsp Chili Garlic Sauce

Additional:

• 1 Tbsp Sesame Oil
• 1 Tbsp Vegetable Oil
• 1 tsp Ginger,grated
• 1 Tbsp Garlic,grated
• 1 Small White Onion,chopped
• 3/4 Cup Unsalted Cashews Roasted Whole
• 2 Tbsp Chopped Spring Onion,green
• Sesame Seeds
• Get Ingredients Powered by Chicory

Instructions

1. In a bowl add the ingredients mentioned for sauce mix.
2. Mix well everything and keep aside.
3. In another bowl,add the chicken pieces,clean.
4. Add the ingredients mentioned and mix well and keep aside.
5. Heat a pan/skillet/wok,add the sesame oil and vegetable oil.
6. When its hot,add the chicken pieces and immediately stir fry till cooked well.
7. Keep this aside.
8. In the same pan,add the ginger,garlic and onion.
9. Stir fry till soft.
10. Add the sauce mix to this and let it cook for few seconds till it slightly thickens.
11. Next add the chicken pieces and toss well to coat the chicken with sauce mix.
12. Finally adjust salt and add cashews,chopped green onions and sesame seeds.
13. Serve with rice or noodles of your choice!

This article and recipe adapted from this site