Cheddar Sour Cream Chicken

Print Save Cheddar Sour Cream Chicken Recipe Embed Ingredients 6 Boneless Skinless Chicken Thighs 1 cup Sour Cream 3 cups Crushed Cheddar Sour Cream Potato Chips 1/2 cup Butter, melted Directions Preheat oven to 400°F. Place the sour cream in one bowl and the crushed chips in another. Cover each chicken thigh with sour cream and then dip in the chips. Place on a greased baking sheet. Drizzle just a little butter on each chicken thigh. Bake for 30 minutes in the oven on 400°F or until 165°F internally. Carefully move to the plate from the baking sheet, if some topping falls off, simply put it right back on. Serve. Recommended Cuisinart Stainless Steel Mixing Bowls Le Creuset Jelly Roll Pan 360 Bakeware Jelly Roll Pan Demarle Silpat Non-Stick Baking Mat via Food Fanatic http://ift.tt/2sYQK4O Food Fanatic

Paleo Shepherd’s Pie

Print Save Paleo Shepherd's Pie Recipe Embed Ingredients For the Potatoes: 4 medium Sweet Potatoes 2-3 tablespoons Full Fat Coconut Milk 1/2 teaspoon Salt 1/4 teaspoon Black Pepper For the Filling: 1 tablespoon Olive Oil 1 pound Lean Ground Beef 1 Onion, diced 1 Zucchini Squash, halved and thinly sliced 2 Carrots, diced 2 cloves Garlic, minced 1 6 ounce can Tomato Paste 1/4 cup Full Fat Coconut Milk 1 tablespoon Coconut Aminos 1/2 teaspoon Dried Thyme 1/2 teaspoon Salt 1/4 teaspoon Black Pepper Directions Preheat oven to 350°F. Spray a 9x13-inch dish with paleo-friendly oil. Peel and cube sweet potatoes. Place in a large pot of water and bring to a boil. Let cook until fork-tender. Drain and return to pot. Mash with coconut milk, salt, and pepper. Set aside. Heat olive oil over medium-high heat in a large skillet. Add ground beef, onion, zucchini, and carrots. Cook, breaking up the beef, until the vegetables are tender and the beef is cooked through. Add garlic and cook until fragrant; only about 30 seconds. Stir in tomato paste, coconut milk, coconut aminos, dried thyme, salt, and pepper; mix thoroughly. Bring to a bubble and let cook until thickened. Pour into the prepared pan and spread mashed sweet potatoes over top. Bake in preheated oven for 15 minutes, until thoroughly heated through.  Recommended Instant Pot 7-in-1 Multi-Functional Pressure Cooker Le Creuset Revolution Spatula Wusthof Santoku Knife - 5 inch via Food Fanatic http://ift.tt/2sVQsf5 Food Fanatic

Jalapeño Avocado Cream Cheese Wontons

Print Save Jalapeño Avocado Cream Cheese Wontons Recipe Embed Ingredients 8 ounces Cream Cheese, room temperature 2/3 cup Cheddar Cheese, shredded 2/3 cup Mozzarella Cheese, shredded 1 Avocado, peeled and pitted, mashed or cubed 1/2 teaspoon Garlic Powder 1/2 teaspoon Onion Powder 1/4 teaspoon Salt 1 teaspoon Chopped Cilantro 3 Jalapeños, seeded and diced 1 package Wonton Wrappers Canola Oil Directions In a medium bowl, stir together cream cheese, cheddar cheese, mozzarella cheese, avocado, garlic powder, onion powder, salt, cilantro and jalapeños. On a clean work surface, lay out a wonton wrapper so a corner is pointed towards you (making it look like a diamond). Moisten the edges of the wrappers with water. Add 1 tsp of the filling in the center of the wonton wrapper. Fold the wrapper in half, over the filling. Start by pressing around the filling gently and pressing out towards the edges to seal. You want to make sure there are no air pockets by the filling so it seals properly. Repeat with the remaining filling and wonton wrappers. Heat 2 to 3 inches of canola oil in a heavy-bottomed large pot. Once the oil reaches 375°F on an oil thermometer, fry the wontons in batches of 3 to 4 at a time. Fry until golden brown, approximately 1 minute per side. Remove to a paper towel lined plate to drain. Serve hot with a garnish of cilantro and sliced jalapeño, if desired. Recommended Cuisinart Stainless Steel Mixing Bowls KitchenIQ V-etched Container Grater Le Creuset 6.75 Qt French Oven Le Creuset 4.5 Qt Round French Oven via Food Fanatic http://ift.tt/2spX420 Food Fanatic

Bacon and Egg Risotto

Print Save Bacon and Egg Risotto Recipe Embed Ingredients 3 slices Center Cut Bacon, chopped 1/3 cup Chopped Onion 3/4 cup Arborio Rice 3 tablespoons Dry White Wine 1 1/2 cups Chicken Broth 2 Eggs 2 tablespoons Grated Parmesan Cheese salt and pepper, to taste Chives, for garnish Directions Turn your pressure cooker to "sauté" and add the bacon. Cook until fat starts to render and bacon is crisping, about 5 minutes. Stir in the onion and cook 2-3 minutes more. Stir in the rice and sauté 1 minute. Pour in the wine and stir, scraping up any bits from the bottom of the pan. Once the wine has been absorbed, pour in the chicken broth, stir, and place the lid on. Make sure the valve is set to "seal", and change setting to Manual. Set the timer for 5 minutes. Once the rice has been brought to pressure, cook the eggs to your liking, such as sunny side up, over easy, or poached. When the rice is done cooking, release the pressure and remove the lid. Stir in the Parmesan and salt and pepper. Divide between two plates, add the cooked egg, and sprinkle with chives.  Notes You can make this risotto the traditional way, if you like. Simply use a sauté pan instead of the Instant Pot. Keep the broth simmering as you add it in batches, stirring as the rice soaks up the liquid. Recommended Instant Pot 7-in-1 Multi-Functional Pressure Cooker Le Creuset Revolution Spatula Wusthof Santoku Knife - 5 inch via Food Fanatic http://ift.tt/2s13yF6 Food Fanatic

Strawberry Shortcake Horns

Print Save Strawberry Shortcake Horns Recipe Embed Ingredients 1 sheet Puff Pastry, thawed 6 ounces Strawberries, diced 1 cup Whipped Topping 12 Sugar Ice Cream Cones, use if you do not have cream horn molds Directions Preheat oven to 400°F. Wrap sugar cones with aluminum foil. Spray with non-stick cooking spray. Roll out puff pastry into a square. Cut 12 3/4-inch-wide strips. Wrap each strip around cone, starting from the bottom rolling up. Place on baking sheet and bake from 15-20 minutes or until golden brown. Remove from cone before the pastry cools or it will stick to your cone. When completely cooled fill horn with strawberries and whipped topping. Serve and ENJOY! Recommended Le Creuset Jelly Roll Pan 360 Bakeware Jelly Roll Pan Demarle Silpat Non-Stick Baking Mat Dreamfarm Clongs Source: Adapted from Valya's Taste of Home via Food Fanatic http://ift.tt/2sNFF6J Food Fanatic

Homemade Little Debbie Iced Brownies

Print Save Homemade Little Debbie Iced Brownies Recipe Embed Ingredients For the Brownies: 3/4 cup All-Purpose Flour 3/4 cup Unsweetened Cocoa Powder pinch of Salt 3/4 cup Melted Butter, cooled slightly 2 Eggs 1 cup Granulated Sugar 2/3 cup Dark Brown Sugar, packed 2 tablespoons Milk 2 teaspoons Pure Vanilla Extract For the Icing: 1/3 cup Butter, softened 1 box Confectioners Sugar, 1 pound 1 teaspoon Pure Vanilla Extract pinch of Salt 4-6 tablespoons Milk White Food Coloring, optional tube of Red Icing Stars Sprinkles Directions Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish and set aside. First prepare the brownies. In a bowl, briefly whisk together the flour, cocoa powder, and salt. Set aside. In the bowl of a standing mixer or in a large bowl with a handheld electric mixer, blend together the butter, eggs, sugars, milk and vanilla. Gradually mix in the dry mixture. Scrape the batter into the prepared baking dish and spread evenly. Bake for 22 to 26 minutes or until a toothpick comes out clean. Let cool completely. To make the icing, blend together the butter, confectioner's sugar, vanilla and 4 tablespoons of the milk. Add additional milk to desired consistency. For a brighter white icing, mix in white food coloring (optional). Spread the icing evenly over the brownies. (You might not use all of the icing.) Sprinkle with star sprinkles and pipe red swirls on the icing. For best results, let set very well in the refrigerator before cutting into squares.  Recommended 360 Bakeware Baking Pan Cuisinart Stainless Steel Mixing Bowls OXO Good Grips 9-Inch Whisk KitchenAid Stand Mixer via Food Fanatic http://ift.tt/2sX8ufe Food Fanatic

How Do You Parboil Rice?

Parboiled rice makes it super easy to add to any dinner as a side, or base for things like stir fry and curries. You can make perfectly measured portions, making it easy to control your intake too.  Rice is by far the most consumed starch in my house. It's the bed for our chicken tikka masala and strawberry rhubarb stir fry. I add it to my favorite chicken soup instead of noodles, because my son is anti-pasta.   But getting out the rice cooker or a separate pot every single meal can make it that much harder for me to get dinner on the table. Having pre-portioned rice that I just need to microwave for a few minutes is a total win. My grandmother used to make an amazing bacon fried rice, and the secret (besides the bacon) is that she always used "day old" rice. If you have already parboiled rice, you don't even have to cook ahead of time. You can just pull it from the freezer. Nora's Harvest Wild Rice Salad is a pretty popular recipe here on Food Fanatic, and we have plenty of other recipes featuring this ubiquitous grain. Just a quick look at the archives here on Food Fanatic will prove to you just many ways you can enjoy rice in everything from a Sausage and Rice Skillet to Chicken Broccoli and Rice Casserole. What is parboiling? It's quite simple, really. Parboiling is the act of partially boiling, or precooking, some type of food. You can parboil most any vegetable or grain, be it broccoli, sweet potatoes, potatoes, carrots, or even mixed vegetables. Why do I need to parboil my rice? We parboil for a few simple reasons: We want to freeze smaller portions, but make it easy to cook from frozen. We're planning ahead, for meal prep purposes. Portion control for those looking to lose weight. How is parboiling different from blanching? When you parboil, you boil the rice in salted water for a few minutes. Blanching is different in that you'd then submerge the rice in ice water to immediately stop the cooking process. How to Parboil Rice: Rinse uncooked rice in a colander. Bring a saucepan 3/4 of the way full of clean, cold water to a boil. Add a pinch of salt to the water. Add rice to the water and boil for 3 minutes. Drain and cool. How do I use my parboiled rice? Parboiled rice means you have a side dish ready for your family in minutes. When you freeze it in ziptop bags, you'll be able to pull it out for use in anything from soups and salads to a starchy base for curry or stew. How to Freeze Parboiled Rice: Place cooled rice in a ziptop bag. Press flat to remove air and for more efficient storing. Make sure to label and use within 2-3 months. How to Cook with Parboiled Rice: Remove ziptop bag from the freezer. Add 2 tablespoons of water to the bag. Microwave for 90 seconds, or until heated through. via Food Fanatic http://ift.tt/2shAUP6 Food Fanatic

Cilantro Tomato Avocado Salad

Print Save Cilantro Tomato Avocado Salad Recipe Embed Ingredients 1 pound Roma Tomato, diced 2 medium Ripe Avocados, diced 1/4 cup Sliced Red Onion, about 1/4 a medium size onion 1/2 bunch Fresh Cilantro, chopped, approximately 1/4 cup 1 clove Garlic, minced 2 tablespoons Extra Virgin Olive Oil 1 tablespoon Fresh Lime Juice 1/4 teaspoon Ground Black Pepper 1/4 teaspoon Salt For Topping: Crumbled Queso Fresco Directions In a large mixing bowl add all of the ingredients, except the queso fresco. Stir until combined.  Chill in the refrigerator for about 30 minutes to let the flavors blend.  Top with the crumbled queso fresco. Serve immediately and enjoy!    Recommended Wusthof Santoku Knife - 5 inch Cuisinart Stainless Steel Mixing Bowls via Food Fanatic http://ift.tt/2se6EF2 Food Fanatic