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Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts

Homemade Bacon Wrapped Chicken

Bacon Wrapped Chicken is deliciously crispy on the surface and tender and juicy on the within . Wrapped in bacon and finished with a sugar glaze. It's the right family dinner ready in about 45 minutes. 

Bacon Wrapped Chicken is one among those dishes that need little preparation but delivers an amazingly flavorful meal. This is often our go-to recipe when it involves family dinners. We like it such a lot , that we make it a couple of times a month. 

Homemade Bacon Wrapped Chicken
Homemade Bacon Wrapped Chicken

We use chicken breasts and if you would like , you'll stuff them with cheese and spices, before wrapping in bacon and sugar , and bake it to at . The mixture of bacon and sugar is to die for.

The meat is super moist on the within , yet crunchy on the surface . Though it's sort of a fancy, restaurant-quality dish, it's surprisingly easy to organize . Due to that, this dish is one among our favourite dinner meals. 

In addition, this recipe makes for a pleasant potluck or party dish. Just wrap it up, then easily transport it. Similarly, you'll make a bigger batch and store it for later, as leftover is delicious and simply re-heatable.

Homemade Bacon Wrapped Chicken

INGREDIENTS :

  • 4  chicken breasts boneless  (skinless)
  • 8-12 slices  bacon  (do not use thick cut)

Glaze:

  • 1/2 teaspoon  onion powder 
  • 1/4 teaspoon  cayenne pepper 
  • 2 tablespoons  honey 
  • 3 cloves  garlic  (minced)
  • 1 teaspoon  smoked paprika 
  • 1/4 cup  canola oil 
  • 1/3 cup  brown sugar 
  • 1/2 teaspoon  garlic powder 
  • 1/4 teaspoon  black pepper 
  • 1/4 teaspoon  salt 

Garnish:

  • 1 tablespoon  chopped parsley 

INSTRUCTIONS :

  1. Preheat the oven to 375 degrees F.
  2. In a small bowl, mix together all the GLAZE ingredients.
  3. Rub HALF of the glaze mixture all over the chicken breasts.
  4. Wrap each breast in 2-3 slices of bacon. Place the chicken breasts, seam side down in a baking pan.
  5. Top with the remaining glaze mixture.
  6. Bake for 25-30 minutes or until bacon is crispy and chicken is cooked through, basting the meat occasionally with the pan drippings.
  7. If you prefer extra crispy bacon, broil for an additional 1-2 minutes.
  8. Sprinkle with parsley, then serve.

Creamy Lobster Bisque Soup Recipes

Easy Creamy Lobster Bisque Soup Recipe may be a homemade gourmet dish made up of scratch using shells, lobster stock, and lobster meat cooked in butter. Ditch dining out at Red Lobster or Pappadeaux to remain in tonight!

Lobster tails are frequently on sale during the vacations. If you're trying to find deals, making this dish around that point is perhaps your best bet.

Creamy Lobster Bisque Soup Recipes
Creamy Lobster Bisque Soup Recipes

The main ingredients include lobster tails, water, Better than Bouillon Lobster Base (you also can use fish stock, which may be harder to find), dry wine, a couple of fresh veggies, ingredient, butter, and herbs.

The bisque tastes sort of a creamy soup that's sweet and succulent. Since it’s made using the shells of lobsters and actual lobster meat, it's heavy in seafood taste. You'll also taste the tomato base and wine utilized in this recipe for added flavor.

Creamy Lobster Bisque Soup Recipes

INGREDIENTS :
Lobster Broth:

  • 1 cup dry white wine I used Pinot Grigio.
  • salt and pepper to taste
  • 2 lobster tails I used fresh if you have frozen defrost first. Mine were about a pound and a half each.
  • 5 cups water
  • 1/2 tablespoon Better Than Bouillon Lobster Base
  • Bay leaf

Bisque Ingredients:

  • 2 tablespoons flour
  • 2 sprigs of fresh thyme
  • 2 medium carrots thinly chopped
  • 2 celery stalks thinly chopped
  • 1 cup onions chopped
  • 6 oz Tomato paste Use half (3oz) if you like your bisque with less tomato flavor.
  • 4 tablespoons unsalted butter 3 tablespoons for the bisque, 1 tablespoon to cook the lobster meat
  • 1 cup heavy whipping cream
  • 1/2 cup dry white wine I used Pinot Grigio.
  • salt and pepper to taste

INSTRUCTIONS :

  1. Add the lobster and 5 cups to water to a large pot. Bring the water to a boil and cook the lobster tails for 7 minutes.
  2. Remove the lobster tails and set aside so they cool. Mine took about 5 minutes.
  3. Remove the meat from the lobster tails. Keep the shells and store the lobster meat in the fridge.
  4. Add the shells to the pot of water along with the Better than Bouillon, bay leaf, wine, salt and pepper to taste.
  5. Bring the water to a boil. Cover and lower the heat to medium and allow the broth to cook for 25 minutes.
  6. Place a large strainer over a large bowl. Open the pot and pour the broth and shells over the strainer to remove the shells from the broth. Set the lobster broth aside.
  7. Using the same pot, add 3 tablespoons of butter (reserve 1 tablespoon for later) to the empty pot. When the butter has melted add the celery, carrots, and chopped onion.
  8. Sautee the veggies for 6-7 minutes until soft.
  9. Add the flour and stir until the flour is fully incorporated.
  10. Add the lobster broth back to the pot along with the fresh thyme, heavy whipping cream, tomato paste, 1/2 cup dry white wine, and salt and pepper to taste.
  11. Bring the pot to a boil and cook for 10-12 minutes until the vegetables are tender.
  12. Use an immersion hand blender to smooth out the soup. You can also transfer it to an actual blender. Pay attention to the carrots. Those are often the hardest to blend.
  13. Heat a skillet on medium-high heat and add the remaining 1 tablespoon of butter and the reserved lobster meat. Cook for 2-3 minutes until the lobster is cooked.
  14. Serve the soup in bowls topped with the cooked lobster.

Yummy Taco Soup Recipe

The easiest homemade taco soup recipe loaded with hamburger, beans, corn, pepper andtomatoes  with a homemade taco seasoning. Top soup with avocado, cheese, soured cream and tortilla chips.

An Easy Taco Soup Recipe that comes together in only half-hour. This hearty soup is loaded with hamburger, tomatoes, corn and beans with a homemade taco seasoning. This recipe has similar ingredients to chili but is crammed with all the favorites you’d get during a taco.

Yummy Taco Soup Recipe

This taco soup may be a great substitute for Taco Tuesday once you want tacos yet something hot. The bottom beef combined with corn, peppers and tomatoes, loaded with beans for protein is such an excellent combination of flavors.

This recipe brings together two amazing recipes in one: tacos and soup, an ideal combination. You're totally certain  a treat with this quick taco soup.

Yummy Taco Soup Recipe

INGREDIENTS :
Taco Soup:

  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • 16 oz can beans, drained (kidney or pinto)
  • 1 cup corn
  • 1 1/2 cups diced tomatoes diced
  • 3 garlic cloves minced
  • 1 pound lean ground beef
  • 1 Tbsp oil sautéing
  • 1 small onion finely diced
  • 2 cups beef broth

Taco Seasoning:

  • 1 tsp ground cumin
  • 1 tsp salt
  • ½ tsp ground pepper
  • 1 tsp ground paprika
  • 1 Tbsp chili powder
  • ¼ tsp red pepper flakes
  • ½ tsp oregano

INSTRUCTIONS :

  1. Combine the ingredients for the taco seasoning.
  2. In a Dutch oven, heat oil. Once hot, sauté ground meat breaking it up as it’s cooked, lightly season with the taco seasoning.
  3. Meanwhile, finely chop the onion. Cube the red pepper, green pepper and tomatoes.
  4. Once the meat is browned, add the remaining ingredients and seasonings. Turn heat to low and cook 12-15 minutes. Serve soup hot with desired toppings.

Creamy Tomato Basil Soup

This Creamy Tomato Basil Soup is restaurant-quality delicious and it’s loaded with hidden vegetables. I’ve conjointly enclosed directions for the way to create it within the slow cookware and instant pot!

CREAMY TOMATO BASIL SOUP
I have been crazy with this soup for nearly a decade! I even have a couple of completely different recipes for tomato soup on my website however this one is maybe my favorite, and that I love however it's veggies hidden within it! It tastes nice and could be a very little a lot of wholesome than a typical creamy tomato soup. It tastes even higher consequent day if you would like to create it prior to or fancy meal school assignment leftovers in your icebox.

Creamy Tomato Basil Soup
Creamy Tomato Basil Soup

STORING AND PHASE CHANGE INSTRUCTIONS:
Store tomato basil soup coated, within the white goods for 4-5 days.
Freeze: To properly freeze this soup, miss the cream and sliced cheese before phase change it. Then add the cream and cheese once reheating. (Otherwise they'll curdle once cooked-over from frozen.)

Creamy Tomato Basil Soup

INGREDIENTS :

  • 1 Tablespoon olive oil
  • 2 14.5 ounce cans diced tomatoes , with the juice
  • 2 Tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried oregano leaves
  • 1 1/2 teaspoons dried basil leaves
  • ½ cup butter
  • 2 carrots , finely diced (about 1 cup)
  • 1 small onion , finely diced (about 1 cup)
  • 3 ribs celery , finely diced (about 1 cup)
  • ½ cup all-purpose flour
  • 1 cup freshly grated parmesan cheese
  • 1½ cups half and half (or whole milk)
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh basil

INSTRUCTIONS :

  1. Add oil to a large soup pot over medium high heat. Once hot, add carrots, onions, and celery and sauté them for a few minutes.
  2. Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook for several minutes, until the vegetables are tender.
  3. Use an immersion blender or regular blender (you may need to do this in batches, depending on how big your blender is) to puree the soup until smooth. (This step is optional, if you like a smooth soup). Return it to the soup pot.
  4. In a separate pot, prepare the roux. Add butter to the pot over medium low heat and allow to melt. Stir in the flour and whisk together constantly for about 10 minutes or until the roux is a nice golden brown color.
  5. Add a big ladle full of the soup to the roux--it will start to form a thick paste.  Add a few more big scoops of soup to the roux and stir well until smooth. Add the roux mixture to soup pot and stir to combine.
  6. Stir in the parmesan cheese, half and half, salt, pepper and basil. Add additional oregano and basil if needed, to taste. Stir well. Cook for a few more minutes until warmed through.
  7. Store tomato basil soup covered in the refrigerator for up to one week.
  8. Try it served in a yummy homemade bread bowl!

Mushroom Ravioli With Spinach

Mushroom pasta with Spinach - this simple meatless food dinner needs solely half dozen ingredients and thirty minutes! Mushrooms area unit saute with spinach, garlic, preserved tomatoes and combined with pasta. Use baby portobellos, shiitake, oyster mushrooms, cremini, or button mushrooms.

My family loves Italian crammed food combined with a flavourous mixture of vegetables and mushrooms! This instruction has been galvanized by my Italian pasta that conjointly options various veggies. I used factory-made pasta crammed with four cheese combine.

Mushroom Ravioli With Spinach
Mushroom Ravioli With Spinach

You can use any sort of pasta to mix with mushrooms: pesto crammed pasta, cheese pasta, spinach crammed pasta, etc. you'll be able to even build your own pasta from scratch if you prefer. I even have two homespun pasta recipes on my website that I extremely suggest. attempt homespun pasta with chevre and spinach filling and pasta with spinach and cheese cheese filling.

MUSHROOM PASTA
Only half dozen ingredients. This instruction needs spinach, mushrooms, preserved tomatoes, olive oil, garlic, and factory-made or homespun pasta. easy and easy!

Mushroom Ravioli With Spinach

INGREDIENTS :

  • 10 oz ravioli (cheese ravioli, pesto-filled, etc.)
  • 1/4 cup sun-dried tomatoes , chopped
  • 1/4 teaspoon red pepper flakes
  • 10 oz mushrooms (cremini, button mushrooms, or baby portobellos)
  • 5 oz spinach , fresh
  • 2 tablespoons olive oil
  • 4 cloves garlic , minced
  • 1 tablespoon olive oil
  • salt and pepper

INSTRUCTIONS :

  1. Cook ravioli until al dente. Drain.
  2. In a large skillet, heat 2 tablespoons olive oil on medium heat.
  3. Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.
  4. Add fresh spinach, minced garlic, red pepper flakes.  Continue cooking and stirring until the spinach wilts.
  5. To the skillet with sautéed mushrooms and vegetables add cooked ravioli, 1 tablespoon of olive oil, and stir. Reheat gently on medium-low heat.
  6. Season with salt and pepper.

Pressure Cooker Fried Rice

If you like your Instant Pot you're progressing to love this simple sterilizer Chinese fried rice direction full of vegetables and much of flavor! whether or not you serve it as a dish or a main entree for dinner .

If you like {fried rice|Chinese Chinese fried rice|dish} like we have a tendency to does one can love this sterilizer fried rice created in precisely some minutes in your Instant Pot. In fact there square measure a spread of the way to create Chinese fried rice, so several belongings you will add into it. If there’s AN ingredient you think that could be a should please by all means that add that too, however here could be a nice basic Chinese fried rice direction you'll create dinner. It’s on the highest of list once it involves our favourite Instant Pot recipes here on our web site. (originally revealed 6/18, affiliate links present)

Pressure Cooker Fried Rice
Pressure Cooker Fried Rice

Egg could be a should for United States however may be omitted if you've got AN hypersensitivity reaction. Mixed vegetables work well since they're already diced for you and might be thrown certain  a fast dinner. Rice could be a given.

I like this one for several reasons however I really like straightforward sterilizer recipes wherever I don't got to cook the rice beforehand.

Pressure Cooker Fried Rice

INGREDIENTS :

  • 1 onion diced
  • 1/2 c peas and carrots frozen
  • 3 tbsp soy sauce
  • 1 c rice uncooked
  • 1 c chicken broth or water
  • 1 tbsp oil
  • 1 egg
  • 2 green onions diced

INSTRUCTIONS :

  1. Put uncooked rice, broth, onion, and frozen vegetables into the Instant Pot or pressure cooker and mix well.
  2. Put lid on and close steam valve.
  3. Set to manual, high for 8 minutes.
  4. Do a quick release and open pot.
  5. Stir and make a well in the center of the vegetable rice mixture. Add oil in middle and set pot to saute.
  6. Add an egg to the middle and scramble.
  7. Cook until egg is scrambled and cooked. Gently stir in with rice.
  8. Add soy sauce, serve topped with green onions.