INGREDIENTS
1 cup Sweet Baby Ray's BBQ Sauce
1 cup Italian dressing
4 boneless chicken breasts
INSTRUCTIONS
Combine Sweet Baby Ray's BBQ Sauce and Italian dressing. Pour over chicken and let marinate in refrigerator 4 hours to overnight.
Grill chicken approximately 15 minutes, or until done.
SOURCE: Plain Chicken
Friday, November 13, 2015
Friday, October 31, 2014
Zuppa Toscana (Olive Garden Copy-Cat)
Ingredients:
4 slices bacon, diced
1 pound spicy Italian sausage, casing removed
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
4 cups chicken broth
3 russet potatoes, peeled and thinly sliced
3 cups baby spinach
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
Serve immediately, garnished with bacon.
4 slices bacon, diced
1 pound spicy Italian sausage, casing removed
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
4 cups chicken broth
3 russet potatoes, peeled and thinly sliced
3 cups baby spinach
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
Serve immediately, garnished with bacon.
Source: Damn Delicious
Garlic Parmesan Roasted Broccoli
Ingredients
24 ounces broccoli florets
3 tablespoons olive oil
4 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1/4 cup grated Parmesan*
Juice of 1 lemon
Directions
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place broccoli florets in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 10-12 minutes, or until tender.
Serve immediately, sprinkled with Parmesan and lemon juice.
24 ounces broccoli florets
3 tablespoons olive oil
4 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1/4 cup grated Parmesan*
Juice of 1 lemon
Directions
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place broccoli florets in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 10-12 minutes, or until tender.
Serve immediately, sprinkled with Parmesan and lemon juice.
Source: Damn Delicious
NOTE: For Whole30 eliminate the Parmesan cheese
Monday, October 20, 2014
Breakfast Burritos
Ingredients:
3/4lb bacon (or breakfast sausage)
12 eggs
salt & pepper
hot sauce, to taste
8 large (8″) flour tortillas
1/2 – 1 cup shredded sharp cheddar cheese
1/4 – 1/2 cup salsa
3/4lb bacon (or breakfast sausage)
12 eggs
salt & pepper
hot sauce, to taste
8 large (8″) flour tortillas
1/2 – 1 cup shredded sharp cheddar cheese
1/4 – 1/2 cup salsa
Directions:
Crack eggs into a large bowl, then season with salt, pepper and hot sauce. Whisk until well beaten. Heat a large skillet (could use same skillet as bacon) over medium heat, then spray generously with non-stick spray. Pour in eggs and scramble until set, but are still glossy. Remove to a plate and set aside.
Lay tortillas on a clean, dry surface. Divide eggs and bacon between the tortillas, then top with salsa and cheese. Fold over the top of each tortilla, then fold in the sides, and continue rolling to form a burrito. Wrap individually in plastic wrap, then freeze in a large freezer bag.
To reheat: unwrap and discard plastic wrap, then wrap burrito in a paper towel. Microwave for 1 1/2-2 minutes, or until hot.
Source: Iowa Girl Eats
Baked Oatmeal with Summer Berries
Ingredients:
3 1/2 cups old fashioned oats
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3 1/2 cups old fashioned oats
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup melted butter
1/3 cup honey
3 eggs
1 1/4 cup milk
3/4 cup chopped strawberries, about 1/4" - 1/2" pieces
1/2 cup raspberries
1/2 cup blueberries
Optional: 1/2 cup sliced almonds
Directions:
Preheat the oven to 350 degrees. Grease a 9x13 pan with butter. Stir together the oats, baking powder, salt, cinnamon, and ginger in a large mixing bowl. Pour the butter, and the honey, over the oats and stir to coat. Stir in the eggs and then add the milk. Gently fold in the berries and the almonds, if desired. Pour into the prepared pan and bake for 25-30 minutes, until a knife inserted comes out clean. Let cool about 10 minutes before serving. Enjoy!
Source: Barefeet in the Kitchen
NOTE: I usually don't have all three berries on hand. I have made it with just blueberries or with blueberries and strawberries. I have also used frozen berries. As long as the volume of fruit is around 1-3/4 cups it has turned out just fine.
Southwest Breakfast Scramble
Ingredients:
6 large eggs
2 Tbsp butter
1 (15 oz.) can black beans
2-3 cups tortilla strips
1 cup salsa
1 cup shredded cheese
handful fresh cilantro
salt & pepper
Once the butter is melted, pour the eggs into the skillet. Let them cook slowly over medium-low heat. As the bottom layer begins to set, use a spatula to drag the outside edges in towards the center, allowing the uncooked egg to run back into the empty space. Continue to gently move the eggs around in the skillet in this manner until they are about 75% set. The eggs will continue to cook as you add other ingredients, so you do not want to over cook them at this step. Season the eggs with salt and pepper if desired.
Add the drained beans and 2-3 cups of tortilla strips to the skillet. Gently fold them into the eggs, breaking the tortilla strips into smaller pieces as you go. Spoon one cup of salsa over top of the egg mixture and then sprinkle one cup of shredded cheese over top.
Place a lid on the skillet and turn the heat up to medium. Allow the skillet to heat for five minutes, or until mostly heated through. While the skillet is heating, pull the cilantro leaves from the stems and give them a rough chop. Remove the lid and gently fold the ingredients in the skillet, so that the cheese gets a little mixed in and melts slightly. Sprinkle the cilantro over top and serve hot.
6 large eggs
2 Tbsp butter
1 (15 oz.) can black beans
2-3 cups tortilla strips
1 cup salsa
1 cup shredded cheese
handful fresh cilantro
salt & pepper
Directions:
Drain the black beans and rinse them briefly with water. Let them drain while you prepare the rest. Crack six eggs into a large bowl and lightly whisk them. Melt 2 tablespoons of butter in a large skillet over medium-low heat.
Once the butter is melted, pour the eggs into the skillet. Let them cook slowly over medium-low heat. As the bottom layer begins to set, use a spatula to drag the outside edges in towards the center, allowing the uncooked egg to run back into the empty space. Continue to gently move the eggs around in the skillet in this manner until they are about 75% set. The eggs will continue to cook as you add other ingredients, so you do not want to over cook them at this step. Season the eggs with salt and pepper if desired.
Add the drained beans and 2-3 cups of tortilla strips to the skillet. Gently fold them into the eggs, breaking the tortilla strips into smaller pieces as you go. Spoon one cup of salsa over top of the egg mixture and then sprinkle one cup of shredded cheese over top.
Place a lid on the skillet and turn the heat up to medium. Allow the skillet to heat for five minutes, or until mostly heated through. While the skillet is heating, pull the cilantro leaves from the stems and give them a rough chop. Remove the lid and gently fold the ingredients in the skillet, so that the cheese gets a little mixed in and melts slightly. Sprinkle the cilantro over top and serve hot.
Source: Budget Bytes
Banana Bread Baked Oatmeal
Ingredients:
1½ cups (about 3-4 medium) mashed bananas
⅓ cup brown sugar
2 large eggs
½ tsp salt
½ tsp vanilla extract
½ tsp baking powder
½ tsp baking soda
2 cups milk
2½ cups old-fashioned oats
¼ tsp cinnamon
⅛ tsp nutmeg
½ cup chopped walnuts
Whisk the mashed bananas together with the brown sugar, eggs, salt, vanilla, baking powder, baking soda, cinnamon, nutmeg, and salt. Next whisk in the milk, then stir in the oats. Roughly chop the walnuts and stir them in as well.
Spray the inside of a glass baking dish (8×8 inch or similar size) with non-stick spray. Pour in the oat mixture. Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 15 minutes or until the center is solid and the edges are slightly golden brown.
Serve warm or refrigerate and enjoy cold!
1½ cups (about 3-4 medium) mashed bananas
⅓ cup brown sugar
2 large eggs
½ tsp salt
½ tsp vanilla extract
½ tsp baking powder
½ tsp baking soda
2 cups milk
2½ cups old-fashioned oats
¼ tsp cinnamon
⅛ tsp nutmeg
½ cup chopped walnuts
Directions:
Begin preheating the oven to 350 degrees. Mash the bananas well with a fork. Measure the bananas to make sure you have about 1.5 cups.
Whisk the mashed bananas together with the brown sugar, eggs, salt, vanilla, baking powder, baking soda, cinnamon, nutmeg, and salt. Next whisk in the milk, then stir in the oats. Roughly chop the walnuts and stir them in as well.
Spray the inside of a glass baking dish (8×8 inch or similar size) with non-stick spray. Pour in the oat mixture. Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 15 minutes or until the center is solid and the edges are slightly golden brown.
Serve warm or refrigerate and enjoy cold!
Source: Budget Bytes
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