INGREDIENTS 6 skinless chicken thighs, bone-in Salt and pepper to season 2 tablespoons olive...


INGREDIENTS

6 skinless chicken thighs, bone-in
Salt and pepper to season
2 tablespoons olive oil (more if needed )
2 tablespoons minced garlic (or 8 cloves)
1 medium onion, diced
1 small yellow pepper (capsicum), diced
1 small red pepper (capsicum), diced medium
1 large carrot, peeled and sliced
10 oz | 300g mushrooms, sliced
½ cup pitted black olives
8 sprigs of thyme
2 tablespoons each freshly chopped parsley and basil, plus more to garnish
1 teaspoon dried oregano
150 ml red wine
2x 14 oz | 410g cans crushed tomatoes
7 oz | 200g mini Roma tomatoes, halved
½ teaspoon red pepper flakes

INSTRUCTIONS
Full recipe from : yummly.com

Season chicken with salt and pepper. Heat oil in a heavy cast iron skillet, drizzled with olive oil.
Add the garlic and fry until fragrant (about 30 seconds). Add the onion, peppers, carrot, mushrooms and the herbs; sauté for 5 minutes until the onion is transparent and the vegetables are beginning to soften.
Add the chicken and sear on both sides until deep golden brown on both sides. (Occasionally mix the vegetables around the chicken in the pan so they don't stick).
Pour in the wine and allow it to simmer and reduce down (about 5-6 minutes).
Add the crushed tomatoes, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Continue to cook over stove top OR in the oven following the instructions below.
FOR STOVE TOP:
Mix all of the ingredients together; cover with lid, reduce heat and allow to simmer (while stirring occasionally) for 30-40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.
FOR THE OVEN:
Transfer the covered skillet to a preheated oven at 375°F | 190°C and cook for 50 minutes. Remove the lid and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced down.
FOR THE SLOW COOKER:
Add all ingredients to the slow cooker (no cooking is necessary, but you can sear the chicken beforehand if you prefer). Stir to combine; cover and cook on high for 4 hours, or low for 8 hours, until the chicken is tender and falling off the bone. Add in the mushrooms in the last 30 minutes of cooking. Season to your tastes and serve.

Ingredients 32 ounces (4 cups) white grape juice 8 ounces (1 cup) orange juice 8 ounces (1 c...


Ingredients

32 ounces (4 cups) white grape juice
8 ounces (1 cup) orange juice
8 ounces (1 cup) apple juice
2 peaches
3 plums
3 apricots
10 cherries
handful of blueberries
1 sprig of mint
sparkling water

Instructions
Full recipe from : yummly.com

In a large pitcher, combine the juices.
Slice and pit the fruits and add them, along with the mint, to the juice mixture.
Place the pitcher in the refrigerator to chill at least 4 hours, up to overnight.
To serve, fill a glass halfway with sangria and top with sparkling water.

INGREDIENTS ½ cup mild honey 2 tablespoons sriracha 1 teaspoon soy sauce 1 garlic clove, mi...


INGREDIENTS

½ cup mild honey
2 tablespoons sriracha
1 teaspoon soy sauce
1 garlic clove, minced or pressed
½-inch section of fresh ginger root, grated (or ½ teaspoon dried ground ginger)
4 boneless, skinless chicken breasts
spray olive oil
minced chives

INSTRUCTIONS
Full recipe from : yummly.com

Whisk together the honey, sriracha, soy sauce, garlic, and ginger and set aside.
Cut the chicken breast into ½-inch wide strips, then turn 90 degrees and cut crosswise into ½-inch cubes.
Place a heavy skillet over medium high heat. Spray with olive oil. Add the chicken to the pan in a single layer and do not stir it for 30 seconds. Stir fry the chicken until opaque all the way through, about 7 minutes. Pour in the prepared sauce and raise the heat to high, tossing the chicken in the sauce. Continue to cook and toss (using either the pan or a spatula to toss) the chicken until the sauce is bubbly and thick and darkened, about 3 minutes. Transfer the sticky chicken bites to a bowl and garnish with minced chives.

Ingredients 1 cob corn 1 large avocado 1 tomato, sliced Chopped basil Chopped dill (option...


Ingredients

1 cob corn
1 large avocado
1 tomato, sliced
Chopped basil
Chopped dill (optional)
Salt
Black pepper
Lime juice
6 slices toasted bread

Instructions
Full recipe from : yummly.com

Remove the husk from the corn and place it on a grill over medium heat. Rotate the corn until all sides are grilled and corn is cooked through, about 15 minutes. Let corn cool and then carefully cut the kernels off.
Cut avocado in half, remove the seed, scoop out avocado, place in a medium sized bowl and smash with a fork. Add a pinch of salt and a squeeze of lime juice and mix with a spoon.
Assemble the toast: Spread the avocado onto the toast, top with a thin slice of tomato, small handful of grilled corn, chopped herbs, and sprinkle the top with salt and pepper.

INGREDIENTS 4 avocados 4 oz smoked salmon 8 eggs Salt Black pepper Chili flakes Fresh di...


INGREDIENTS

4 avocados
4 oz smoked salmon
8 eggs
Salt
Black pepper
Chili flakes
Fresh dill

INSTRUCTIONS
Full recipe from : yummly.com

Preheat oven to 425°F.
Halve the avocados remove the seed. If the hole looks small, scoop out a small bit at a time until it can hold an egg.
Arrange the avocado halves on a cookie sheet, and line the hollows with strips of smoked salmon. Crack each of the eggs into a small bowl, then spoon the yolks and however much white the avocado will hold.
Add salt and fresh cracked black pepper on top of the eggs, to taste.
Gently place the cookie sheet in the oven and bake for about 15-20 minutes.
Sprinkle chili flakes and fresh dill on top.
Serve warm.

Ingredients 4 boneless skinless chicken breast halves 8 strips of Bacon pinch of black peppe...


Ingredients

4 boneless skinless chicken breast halves
8 strips of Bacon
pinch of black pepper
3/4 cups cream cheese, softened
2 tbsp fresh chives, chopped

Directions
Full recipe from : yummly.com

To begin with the filling, pour cream cheese into a microwaveable bowl and soften. Add chives to cream cheese and mix. Hit chicken breasts until they are about 1/2-inch thick. Season with pinch of pepper and place 1.5-2-tbsp. of the cream cheese mixture in the center of the chicken breast. Wrap chicken around cream cheese mixture and wrap 2 bacon strips around chicken. Place in slow cooker on low for around 8 hours.

Ingredients 1 pound smoked sausage, cut into bite sized slices ½ medium onion, diced 2 clove...


Ingredients

1 pound smoked sausage, cut into bite sized slices
½ medium onion, diced
2 cloves garlic, minced
1 cup sliced mushrooms
3 cups penne pasta, uncooked
2 cups chicken stock
1 (10 ounce) jar roasted red peppers, undrained
2 cups Monterey Jack cheese
½ cup Parmesan cheese
2 cups fresh spinach

Instructions
Full recipe from : addapinch.com

Add sausage, onions, garlic, and mushrooms to a medium pot over medium heat. Cook until onions are slightly tender, stirring often. Add in penne pasta, chicken stock, roasted red peppers, along with the liquid from the jar, cheeses and spinach. Stir to combine and cover for about 5-8 minutes. Remove lid, stir and continue to cook until penne pasta is al dente or at the amount of tenderness you prefer. Remove from heat and serve.


Ingredients FOR THE FAJITA SEASONING: 1 Tbl Chili Powder 1/2 tsp Black Pepper 1 tsp Salt 1...


Ingredients

FOR THE FAJITA SEASONING:
1 Tbl Chili Powder
1/2 tsp Black Pepper
1 tsp Salt
1 tsp Sugar
1/2 tsp Paprika
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/4 tsp Cumin
Pinch of Red Pepper Flakes (optional)
*
FOR THE FAJITAS:
2 Large Portobello Mushrooms, gills removed & sliced on the bias
1 each Red, Green, Yellow & Orange Bell Pepper, sliced
1 Red Onion, cut in half and into slices
Oil for cooking

Instructions
Full recipe from : yummly.com

In a small bowl, whisk together all of the fajita seasoning ingredients. Set aside.
In a hot cast iron skillet or fry pan, add 1-1/2 tsp of oil and the sliced red onions. Cook for 3 minutes.
Add all of the sliced red peppers and cook until tender and charred. Remove from the pan.
Add another teaspoon of oil and the prepared mushrooms. Sprinkle seasoning and cook until the first side is charred and mushroom is beginning to get tender. Flip and repeat.
Add the peppers back to the pan and cook for a few more minutes. Serve sizzling hot.
Add sides such as tortillas, vegan sour cream, salsa, guacamole, etc.

Ingredients 9 jumbo shrimp (allow 3 shrimp per taco, so adjust this quantity accordingly) 1 t...


Ingredients

9 jumbo shrimp (allow 3 shrimp per taco, so adjust this quantity accordingly)
1 tsp old bay seasoning
1 tsp garlic salt
1/2 tsp pepper
1 tbsp lime juice
2 peaches (chopped)
1/2 cup cherry tomatoes (chopped)
1/4 purple onion (minced)
1/2 jalapeno chilies (minced)
1 tbsp lime juice
salt
pepper
corn tortillas
avocado (sliced)

Directions
Full recipe from : yummly.com

Chop the peaches and other mix-ins and toss together in a bowl. Toss the shrimp in the seasonings and lime juice and carefully put them on the skewers — you can also use two parallel-aligned skewers to make flipping the shrimp easier if you’d like. Heat the grill to medium heat and grill the shrimp for 3 minutes, turn, and then again on the other side for another 2 minutes. Shrimp can be very easily overcooked, so you’re looking for that just-pink look and they’re done. When you flip the shrimp, also set the tortillas on the grill for those last 2 minutes to warm them up. The slide the shrimp off the skewers (I did three per tortilla) and add a few hearty spoonfuls of salsa and a few slices of refreshing avocado. Done!

INGREDIENTS 4 potatoes 4 tbs butter 4 tbs olive oil A few chives Rosemary 1 or 2 cloves o...


INGREDIENTS

4 potatoes
4 tbs butter
4 tbs olive oil
A few chives
Rosemary
1 or 2 cloves of garlic
Salt and pepper

DIRECTIONS
Full recipe from : yummly.com

Preheat the oven to 350F or 180C.
Wash and dry potatoes, trim off any eyes or unsightly bits.  Leave skins on.
Trim a thin bit off the bottom of each potato, enabling them to sit flat without rolling.
Place on a cutting board two chopsticks, one on each side of the potato to avoid cutting right through.
Cut slits through each potato until you hit the chopstick. Cut approx 1/4 inch.
In a saucepan, add the olive oil.
Add the whole garlic, crushed and peeled.
Add the rosemary to the oil and heat up oil to sweat the ingredients a little.
Open up the potato slits and pour some of the infused oil or brush it on generously.
Season with salt and pepper.
Place in oven for 60-70 minutes (edges should be crispy).
Melt the butter in the same saucepan with garlic and rosemary.
 Remove the potatoes from the oven and brush generously with the melted butter.
Chop the chives and garnish just before serving.


Ingredients 1 lb. spaghetti (or fettucini, linguine, or other pasta- whole wheat or regular) ...


Ingredients

1 lb. spaghetti (or fettucini, linguine, or other pasta- whole wheat or regular)
2 eggs
1 cup shredded parmesan cheese, plus more for serving
salt and pepper, to taste
½ cup fresh chopped parsley, or other herbs (optional), plus more for garnish
4 oz. pancetta (or bacon)

Instructions
Full recipe from : yummly.com

Cook pasta until a dente. Reserve 1 cup of the pasta water before draining.
Meanwhile, mix together the eggs, parmesan cheese, salt, pepper, and parsley (if using) in a small bowl, creating a paste-like consistency. Don't salt too heavily- there is plenty of salt in the pancetta and the parmesan cheese! DO add a hearty amount of fresh cracked black pepper. It gives it a nice kick.
In a deep skillet or even a large pot, cook the pancetta over medium high heat (If you are using bacon, just cut it up into approximate 1-inch pieces).
Cook until meat is browned and fat is rendered.
Add the hot pasta to the pancetta and drippings, and turn heat to low. Stir for one minute until pasta is covered in the drippings from the pancetta.
Now, add the egg and cheese mixture from before and stir for another minute. The cheese will melt and the eggs will slowly cook, coating each noodle in a creamy layer.
While stirring the pasta, gradually add some of the reserved pasta water to create an even thicker, creamier texture. You will probably not need to add the entire cup of water- just add enough until you have a nice, creamy consistency that sticks to every noodle.
Serve garnished with extra herbs, parmesan, and black pepper.

INGREDIENTS 3 tablespoons unsweetened chocolate powder 1 cup milk 4 eggs ½ cup flour (I use...


INGREDIENTS

3 tablespoons unsweetened chocolate powder
1 cup milk
4 eggs
½ cup flour (I use spelt but all purpose would work too. Regular whole wheat will work but is heavier.)
2-3 tablespoons honey (I liked them at 1 tablespoon but the boys liked them best at 3 tablespoons)
Pinch of salt

INSTRUCTIONS
Full recipe from : yummly.com

Blend all ingredients for 20 seconds.
Heat a well seasoned cast iron or non stick saucepan over medium-high heat (6 for me on gas stovetop).
Add a splash of olive oil or butter to pan to lightly coat.
Pour ¼ cup batter into measuring cup and hold cup in left hand. With a spoon in right hand quickly pour batter into center and immediately use back of spoon to spread batter evenly into a circle.
Cook until you can loosen sides with a rubber spatula easily (about 30-45 seconds). Slide a pancake turner underneath crepe and flip it. Cook until finished and transfer to a plate in warm oven until all are completed.
Serve immediately with honey sweetened yogurt, fruit, whipped cream, powdered sugar etc.


Ingredients 3/4 cup almond meal (ground) 2 tbsps cocoa powder 2 tbsps pure maple syrup 1 tb...


Ingredients

3/4 cup almond meal (ground)
2 tbsps cocoa powder
2 tbsps pure maple syrup
1 tbsp coconut oil (melted)
1 pinch sea salt
1/2 cup natural peanut butter (creamy)
3 tbsps pure maple syrup
1 tbsp coconut oil (melted)
1 pinch sea salt
1/4 cup cocoa powder
1/4 cup coconut oil (melted)
3 tbsps pure maple syrup

INSTRUCTIONS
Full recipe from : yummly.com

Line a standard loaf pan with parchment paper and set it aside. In a medium bowl, stir together all of the chocolate crust ingredients until a moist dough is formed. Press the dough evenly into the bottom of the lined loaf pan, and place it in the freezer to set.
To prepare the filling, you can use the same bowl to stir together the peanut butter, maple syrup, coconut oil and salt. Depending on whether you're using salted or unsalted peanut butter, you may want to add more salt to taste. Store-bought peanut butter cups are quite salty, so I like to add a generous pinch of salt to mimic that flavor. Remove the crust from the freezer and pour the peanut butter filling over the top, using a spatula to spread it out evenly. Return the pan to the freezer to set.
PB-bar-layers
Rinse the mixing bowl, and use it again, if you like, to make the final layer. Combine the cocoa powder, melted coconut oil, and maple syrup, whisking well to break up any clumps. Once the mixture has become a smooth chocolate sauce, pour it over the peanut butter layer, and return the pan to the freezer to set until firm, about an hour or two.
Once the bars are firm, grab the edges of parchment paper to easily lift the solid bar from the pan, and use a sharp knife to slice the bars into your desired size. Store them in an air-tight container in the fridge for up to two weeks, or in the freezer for up to a month. (The bars become very firm if frozen for too long, so I prefer serving them from the fridge after the initial firming-up time.)

INGREDIENTS 1 lb raw shrimp 2½ tbsp olive oil, separated 2 tbsp italian parsley, roughly cho...


INGREDIENTS

1 lb raw shrimp
2½ tbsp olive oil, separated
2 tbsp italian parsley, roughly chopped
2 tbsp lemon juice, separated
⅔ cup panko bread crumbs
salt and pepper

INSTRUCTIONS
Full recipe from : yummly.com

Preheat oven to 400 degrees.
Peel and devein shrimp. Place the shrimp evenly in a baking dish and sprinkle with salt and pepper. Drizzle on 1 tbsp lemon juice and 1 tbsp of olive oil. Set aside.
In a medium-sized bowl, mix together the italian parsley, one tbsp lemon juice, the panko, the remaining 1½ tbsp olive oil, and ¼ tsp each of salt and pepper.
Layer the panko mixture evenly on top of the shrimp.
Bake for 12-15 minutes or until shrimp is cooked through and the panko is golden brown.

Ingredients 12 wooden skewers, soaked in water for 1 hour 2 pounds of chicken breasts, cut in...


Ingredients

12 wooden skewers, soaked in water for 1 hour
2 pounds of chicken breasts, cut into 1 inch bites
5 garlic cloves, minced
3 Tablespoons grated ginger
¾ cup onion, finely minced
½ cup soy sauce
2 Tablespoons sesame oil
3 Tablespoons brown sugar
¼ cup green onion, chopped
¾ teaspoon salt
¼ teaspoon pepper

Instructions
Full recipe from : yummly.com

Combine garlic, ginger, onion, soy sauce, sesame oil, brown sugar, green onion, salt and pepper in a freezer bag. Mix well and add the chicken. Marinate for 2 hours.
Skewer the chicken on the wet skewer.
With a strainer pour remaining marinade into a small sauce pan bring to a boil. Reduce heat and cook on low for about 8 minutes. Set aside.
Placed chicken skewers on grill and cook about 5 minutes per side, until cooked through, Basting the chicken with glaze as you turn them.

Ingredients 2 Chicken Breasts, sliced in half, or 4 thin chicken breasts 8 Tablespoons butter...


Ingredients

2 Chicken Breasts, sliced in half, or 4 thin chicken breasts
8 Tablespoons butter, divided
½ cup Italian Bread Crumbs
½ cup plus 1 Tablespoon grated parmesan, divided
¼ cup flour
2 medium zucchini, sliced
2 garlic cloves, minced

Instructions
Full recipe from : therecipecritic.com

In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add some 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.