Avocado Recipes that Go Way Beyond Toast

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Sheet Pan Rosemary Chicken Recipe

Print Save Sheet Pan Rosemary Chicken Recipe Embed Ingredients 2 pounds Chicken Drumsticks 4 cups Sweet Potato, diced 4 cups Fresh Green Beans, snapped 2 tablespoons Olive Oil 1 tablespoon Rosemary 2 teaspoons Garlic Salt Directions Preheat oven to 400°F. Spray a full-size sheet pan with non-stick cooking spray, place the chicken in the middle, and add the veggies to both sides. Combine the olive oil, rosemary, and salt in a small bowl. Lightly brush over the entire dish. Bake for 30 minutes, rotate the chicken and mix up the veggies, then bake for an additional 30 minutes or until chicken is well done. Serve. Recommended Le Creuset Jelly Roll Pan 360 Bakeware Jelly Roll Pan Silpat Entremet Baking Pan Demarle Silpat Non-Stick Baking Mat via Food Fanatic http://ift.tt/2vaxGCK Food Fanatic

Giant Cinnamon Rolls Recipe

Print Save Giant Cinnamon Rolls Recipe Embed Ingredients For the Dough: 1/2 cup Unsalted Butter 1/2 cup Milk 1/2 cup Warm Water, (read your yeast packet for temperature suggestions) 2 1/4 teaspoons Active Dry Yeast, 1 envelope 1/4 cup Granulated Sugar 1 Egg 2 Egg Yolks 1 1/2 teaspoons Salt 4-4 1/2 cups All-Purpose Flour, **see note** For the Filling: 5 tablespoons Butter, softened 3/4 cup Brown Sugar, packed (light or dark) 3 tablespoons Ground Cinnamon pinch of Salt For the Frosting: 8 ounces Cream Cheese, softened 2 tablespoons Light Corn Syrup 2 tablespoons Milk, or Cream 1 cup Powdered Sugar 1 teaspoon Pure Vanilla Extract, For the Frosting 1 teaspoon Pure Almond Extract pinch of Salt Directions Melt the butter in a medium saucepan and stir in the milk. In a large bowl whisk together the warm water, yeast, and sugar. Then whisk in the egg plus egg yolks. Add the salt, 2 cups of the flour, and the butter / milk mixture. Stir with a sturdy spatula until combined. Add the last 2 cups of flour and work it in with your hands, kneading the dough in the bowl for around 8 minutes, only adding more flour if the dough seems too sticky or wet. It should be soft, pliable, and shiny from the butter in the dough. Shape the dough into a ball and place it into a large oiled bowl. Cover it with plastic wrap and let it rise in a warm place for 1 1/2 hours or until it doubles in size. Line a 9 X 13 baking dish with parchment paper. When the dough has doubled in size lay it on the prepared work surface and roll it out to about 16 X 12, with the SHORTEST side closest to you. Make the filling by mixing together the butter, brown sugar, cinnamon, and salt. It will be clumpy. Sprinkle the filling all over the dough, going all the way to the outside edges. Start rolling the dough away from you and cut into 6 equal pieces. Lay the pieces in the prepared baking dish, cover with plastic wrap, and let them rise for another 11/2 hours. Pre-heat the oven to 350°F. Bake the risen rolls for 25-30 minutes. They will be golden. While the buns bake, make the frosting. Beat together the cream cheese and powdered sugar. Add in the milk or cream, vanilla and almond extracts, and the pinch of salt. Then add in the light corn syrup. Beat on high until smooth. Spread the frosting generously over the hot cinnamon buns.   Notes Add only the LEAST AMOUNT OF FLOUR you can manage. You will definitely need the first 4 cups, but only add additional flour if your dough seems too sticky and wet. Humidity will play a role in how much flour you need and too much can make your rolls tough. Recommended 360 Bakeware Baking Pan Le Creuset 3-quart Stainless Steel Saucepan Cuisinart Stainless Steel Mixing Bowls KitchenAid Stand Mixer via Food Fanatic http://ift.tt/2uNSaPb Food Fanatic

Buffalo Chicken Pizza

Print Save Buffalo Chicken Pizza Recipe Embed Ingredients For the Pizza: 1 pound Pizza Dough, I love using my Perfect Garlic Agave Pizza Crust! 1 cup Shredded Mozzarella Cheese 1 Red Onion, cut into thin strips 1 cup Crumbled Blue Cheese For the Fried Buffalo Chicken: 2 large Chicken Breasts, skinless, cut into 1-inch chunks 3/4 cup Buttermilk 2 teaspoons Kosher Salt 3/4 cup All-Purpose Flour 1 teaspoon Baking Powder 1 1/2 teaspoons Cayenne Pepper 1/2 teaspoon Onion Powder 1/2 teaspoon Black Pepper Canola Oil, for frying For the Buffalo Sauce: 1/2 cup Melted Butter 2/3 cup Hot Sauce 1 1/2 teaspoons Worcestershire Sauce pinch of Granulated Sugar For the Blue Cheese Avocado Dressing: 1 Avocado 1/2 cup Buttermilk 1/8 cup Mayonnaise 1 tablespoon Sour Cream 1/2 teaspoon Salt 1/2 teaspoon Black Pepper 1 clove Garlic, minced 1 teaspoon Lime Juice 1/8 cup Chopped Italian Parsley, plus more for garnish 1 tablespoon Chives, chopped, plus more for garnish Directions Add the chunks of chicken breast to a small bowl. Add buttermilk and 1 teaspoon of salt to the bowl and mix well with the chicken. Cover with plastic wrap and let chill in the refrigerator for at least 1 hour. In the bowl of a food processor, blend ingredients for the blue cheese avocado dressing until smooth. Set aside in the refrigerator until ready to serve. In a small bowl, whisk together ingredients for the buffalo sauce. Set aside. Preheat oven to 350°F and add pizza stone to the oven to preheat. Roll out pizza dough to desired shape. Add to hot pizza stone and pre-bake for 5 to 7 minutes until just starting to turn golden brown. Set aside. Combine flour, baking powder, cayenne pepper, onion powder, and pepper for the fried buffalo chicken is a large sealable bag. Seal and shake the bag well to combine the dry ingredients. Using a slotted spoon, drain the chicken pieces over the bowl and then add to the bag with the flour mixture. Once all the chicken has been added to the bag, seal the bag and shake well until all of the chicken pieces are covered with the mixture. In a medium heavy saucepan, heat approximately 5 inches of canola oil over medium heat until the oil reaches 350°F. Add the chicken pieces, frying about 5 at a time, for about 4-5 minutes until the chicken is golden brown. You may want to cut a piece open to make sure there is no pink inside or you can test the chicken with a thermometer, making sure it reaches at least 165°F. Drain on a pan lined with paper towels. Once all the chicken is fried, add to a small bowl with 1/2 the buffalo sauce. Mix until all the chicken has a good coating of sauce. Spread the remaining 1/2 of the buffalo sauce on the pizza crust. Top with mozzarella cheese and sliced red onion. Bake for 5 minutes, or until melty and bubbling. Remove from oven. Top with chicken, blue cheese crumbles, chopped chives and chopped parsley. Drizzle over blue cheese avocado dressing. Serve immediately. via Food Fanatic http://ift.tt/2vgr5XP Food Fanatic

Fried Pickles

Print Save Fried Pickles Recipe Embed Ingredients 32 ounces Dill Pickle Slices 1/2 cup All-Purpose Flour 1 teaspoon Seasoning Sauce 1/2 cup Water 1/4 cup Milk 2 cups Vegetable Oil Ranch Dressing, or Comeback Sauce, for dipping Directions Drain pickles and place on a paper towel to dry. Add flour and seasoning salt to a medium sized bowl and whisk to combine. Add water and milk and whisk until well combined. Add oil to a heavy bottom skillet. Heat over medium-high to 350 degrees. Dip pickles in batter and let excess drip off. Carefully place in hot oil, turning about every 30 seconds until well browned on both sides. Cook 6-8 at a time. Place on a paper towel lined wire rack to drain. Serve with ranch dressing or comeback sauce. Recommended Cuisinart Stainless Steel Mixing Bowls OXO Good Grips 9-Inch Whisk Le Creuset Skillet Lodge Cast Iron Skillet via Food Fanatic http://ift.tt/2vepUbx Food Fanatic

The Best Tomato Recipes for Summer Satisfaction

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Mocha Java Granola

Print Save Mocha Java Granola Recipe Embed Ingredients 4 cups Rolled Oats 1/2 cup Chopped Walnuts 1/2 cup Slivered Almonds 2 tablespoons Unsweetened Cocoa Powder 1/4 teaspoon Salt 1/2 cup Coconut Oil 4 tablespoons Honey 1 tablespoon Instant Espresso Powder 3/4 cup Mini Semisweet Chocolate Chips Directions Preheat the oven to 300°F and line a baking sheet with a Silpat or parchment paper. In a large bowl, combine oats, walnuts, almonds, cocoa powder, and salt. In a small saucepan, heat coconut oil and honey until just melted. Whisk to combine, remove from heat, and whisk in espresso powder. Pour mixture over the oats and stir to mix well, leaving no dry bits. Spread the oats onto the baking sheet, covering the entire sheet. Bake for 25-30 minutes. Press down gently on granola with spatula to encourage sticking as it cools. Sprinkle on half of the chocolate chips. Once completely cooled, add the remaining chocolate chips, and scoop into glass jars for storage.   Recommended 360 Bakeware Jelly Roll Pan Demarle Silpat Non-Stick Baking Mat Cuisinart Stainless Steel Mixing Bowls Le Creuset Revolution Spatula via Food Fanatic http://ift.tt/2uAqVZO Food Fanatic

One Pot Pineapple Chicken

Print Save One Pot Pineapple Chicken Recipe Embed Ingredients For the Sauce: 20 ounces Pineapple Chunks, canned, juice reserved 2 cloves Garlic, minced 1 teaspoon Fresh Ginger, minced 4 teaspoons Soy Sauce 1 cup Brown Sugar 4 tablespoons Ketchup 1 teaspoon Paprika 1/2 teaspoon Cayenne Pepper For the Main Dish: 2 pounds Chicken, cut into chunks 2 Bell Peppers, cut into chunks 4 slices Bacon, chopped 1 cup Rice, quick-cooking 3/4 cup Chicken Broth, or more as necessary Directions Preheat an outdoor grill to medium heat. Drain the canned pineapple, reserving the liquid, set aside.  Place 1/2 cup of the pineapple juice, garlic, ginger, soy sauce, brown sugar, ketchup, paprika and cayenne pepper in a small bowl, whisk until combined.  Add chicken, turning to coat. Divide rice, peppers, pineapple between 4 aluminum pie tins.  Add the cubed chicken and chopped bacon drizzle with half of the chicken broth, cover and grill for 30 min. After 30 minutes, stir and add more broth to the mixture if rice has not fully cooked. When rice is tender, remove the pie tins from the grill and serve. Recommended OXO Good Grips 9-Inch Whisk Cuisinart Stainless Steel Mixing Bowls Char-Broil Classic 4-Burner Gas Grill Dreamfarm Clongs via Food Fanatic http://ift.tt/2uDgOSy Food Fanatic