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★★★★★ 635 Reviews: THE BEST EVER #Recipes >> Zesty CHICKEN PATTIES

★★★★★ 635 Reviews: THE BEST EVER #Recipes >> Zesty CHICKEN PATTIES – …mybestrecipe5



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Kamis, 21 Februari 2019




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★★★★★ 635 Reviews: THE BEST EVER #Recipes >> Zesty CHICKEN PATTIES 


#drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking


This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier. This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it


Yups, the food this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious. Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.


All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck 🙂








Fixings :

  • 1 lb. lean ground chicken (I utilize 90% lean) 
  • 1 medium zucchini, ground and pressed well of overabundance dampness (ought to be around 1/2 container after crushed out) 
  • 1 clove garlic, minced 
  • 3/4 teaspoon fit salt 
  • 1/2 teaspoon dark pepper 
  • 1/4 teaspoon onion powder 
  • 1/4 teaspoon cayenne pepper (discretionary; see notes) 
  • 1/2 tablespoons canola oil or coconut oil 







Guidelines :

  1. Join all fixings (with the exception of oil) and blend until simply consolidated. The blend will be wet. 
  2. Structure into little patties, around 1/2 inches wide, and place on a plate. It ought to be around 1/4 measure of the blend for every patty. 
  3. Warmth oil in an extensive skillet over medium-high warmth. 
  4. Include patties, working in bunches in the event that fundamental, and cook over medium-high warmth for 5-6 minutes, at that point flip and wrap up, another 4-5 minutes, until chicken is cooked through. Include additional oil or turn down warmth in the event that they are cooking too rapidly or on the off chance that you are accomplishing more than 1 cluster. 
  5. Serve and appreciate!







Thank you for coming to my blog and enjoyed to try to make this food at home, good luck…







CLICK ==> Original recipe here –>  
https://www.familyfoodonthetable.com/spicy-chicken-patties/




Slow Cooker Butter Chicken - Bestrecipe005

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


Crockpot Chicken and Mushrooms - Bestrecipe005

  • 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


PINEAPPLE COCONUT BUNDT CAKE RECIPES

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! 😉

PINEAPPLE COCONUT BUNDT CAKE RECIPES


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

Garlic Butter Chicken and Potatoes Skillet

Garlic Butter Chicken and Potatoes Skillet


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