LEMON PEPPER CHICKEN

This recipe for lemon pepper chicken with butter sauce is a simple recipe that's ready in just 20 minutes! The perfect dinner for a busy weeknight.

 Course                Main Course

 Prep Time          8 minutes

 Cook Time         12 minutes

 Total Time          20 minutes

 Servings            4 servings

 Calories             345 kcal

 Author                Dinner at the Zoo

Ingredients

• 4 thin cut boneless skinless chicken breasts
• 1/3 cup all purpose flour
• 1 tablespoon lemon pepper seasoning or more to taste
• salt to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon chopped parsley

You can find complete recipes : here

STEAK BURRITO BOWL

To be honest, I have a serious addiction to Taco Bell. I know, I know, it sounds horrible – but it is my go-to on busy nights! In an effort to try and make more food at home, I replicated one of my favorite things they have on their menu. It’s super easy to throw together, and quickly is becoming a family favorite.

STEAK BURRITO BOWL

1 hr, 10Prep Time

10 minCook Time

1 hr, 20Total Time

INGREDIENTS

• 2 pounds flank steak
• 1 teaspoon minced garlic
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 2 Tablespoons lime juice
• 2 cups cooked white rice
• 4 cups chopped romaine lettuce
• 2 cups pico de gallo
• 1 (15 ounce) can black beans
• 1 cup guacamole
• 1 cups shredded cheddar cheese
• 1/2 bunch chopped cilantro
• 1 lime

You can find complete recipes : here

THESE APPLE FRIES ARE BATTERED, COOKED UNTIL GOLDEN BROWN, THEN COATED IN CINNAMON SUGAR AND SERVED WITH CARAMEL DIP. THE ABSOLUTE BEST WAY TO EAT APPLES!

Forget potato french fries, these apple fries are where it’s at! Part apple pie, part churro, these treats are the perfect dessert or party snack.

A platter of cinnamon sugar coated apple fries served with caramel dip.

These apple fries are one of the best things I’ve ever eaten, this recipe is a MUST TRY. It’s apple slices coated in batter, then fried and rolled in cinnamon sugar. While these apple fries are incredible on their own, they are even better when you add caramel for dipping.

HOW DO YOU MAKE APPLE FRIES?

The first thing you need to do to make apple fries is choose your apples. There are countless varieties of apples, but some of them are not suited for frying as they’ll turn to mush. I highly recommend using Granny Smith apples for this recipe, they hold their shape beautifully and are available at every grocery store.

Sliced Granny Smith apples.

You’ll need to core and peel your apples, then cut them into wedges. Be sure to cut your apples into similar sized wedges so they cook at the same rate.

The next step is to prepare the batter, which is similar to a pancake batter. While you make your batter, heat up some oil for frying.

An apple slice coated in batter.

Each apple slice gets dunked in the batter then goes into the frying pan until golden brown. Finally, roll each apple slice in cinnamon sugar as it comes out of the fryer; be sure to do this right away as the sugar mixture sticks best when the apples are hot.

A pile of cinnamon sugar apple fries with caramel sauce for dipping.

These apple fries almost taste like apple doughnuts, and they’re even better when you add a little caramel to the mix. You can use caramel ice cream topping, or a tub of caramel apple dip that’s typically found in the produce section near the fresh apples.

An apple fry being dipped into caramel sauce.

These apple fries are definitely a little on the indulgent side, but SO worth it. They always get rave reviews and are super fun to eat.

The next time you find yourself with a few apples on hand, give these apple fries a try. Or don’t wait, and run to the store today to grab the ingredients – you’ll be glad you did!

A platter of cinnamon sugar coated apple fries served with caramel dip.

APPLE FRIES

These apple fries are battered, cooked until golden brown, then coated in cinnamon sugar and served with caramel dip. The absolute BEST way to eat apples!

Course     Dessert

Cuisine    American

Prep Time  10 minutes

Cook Time  20 minutes

Total Time 30 minutes

Servings   6

Calories   254 kcal

Ingredients

3 large Granny Smith Apples peeled, cored and cut into wedges

3/4 cup milk I use 1%

1 cup flour

1 egg

1 teaspoon baking powder

1/2 cup + 2 tablespoons granulated sugar divided use

1 tablespoon cinnamon

oil for frying

1 cup caramel sauce or caramel dip

mint sprigs for garnish optional

Instructions

1.In a medium bowl, mix together the milk, flour, egg, baking power and 2 tablespoons of sugar. Stir until smooth.

2.Place the remaining sugar and cinnamon on a plate; stir to combine. 

3.Heat 1 inch of oil in a pot to 350 degrees F.

4.Dip each apple slice into the batter, then add to the pot of oil. Cook 4-5 apple slices at a time for 3-4 minutes or until golden brown, turning occasionally.

5.Remove the apples from the oil and immediately roll in the cinnamon sugar mixture.

6.Repeat the process with the remaining apples.

7.Serve your apple fries immediately with caramel sauce. Garnish with mint sprigs if desired.

Recipe Notes

Adapted from Delish.

source: https://www.dinneratthezoo.com/apple-fries/

This Frosted Animal Cookie Cheesecake has frosted animal cookies in the crust and throughout the cheesecake! It’s thick, creamy and topped with fun pink-colored white chocolate and sprinkles – much like the animal cookies!

Frosted Animal Cookie Cheesecake - thick and cream vanilla cheesecake with frosted animal cookies in the crust and the filling! So good!Frosted Animal Cookie Cheesecake - thick and cream vanilla cheesecake with frosted animal cookies in the crust and the filling! So good!

I am a natural born sweets lover. If loving dessert can be in your blood, it’s in mine. This cheesecake kind of reminds me of that because these frosted animal cookies have been a favorite cookie of mine for as long as I can remember. On many occasions I have picked up a bag from the store, only for it to last 48 hours in my house – at the most. It’s dangerous for me to even buy them and that was the case when making this cheesecake.

Often when buying ingredients, I get plenty extra. Of course there are always endless bags of flour, sugar and packages of butter. But when I need things like animal cookies, I also have to buy several bags. I’m not a fan of running to the store over and over again. And I still had to make a couple trips to replenish these cookies as I was testing out this recipe.

Working with these cookies over a few days and not eating allthecookies was SO HARD! I probably snacked on a few more than I should have, but I couldn’t resist! I feel the same way about the cheesecake – so good!

Frosted Animal Cookie Cheesecake - thick and cream vanilla cheesecake with frosted animal cookies in the crust and the filling! So good!Frosted Animal Cookie Cheesecake - thick and cream vanilla cheesecake with frosted animal cookies in the crust and the filling! So good!

To start, there’s the frosted animal cookie crust. This took several attempts before I was happy with it. Because of all the frosted cookies, you really barely need any butter to hold things together. The icing on the cookies kind of melts together and holds it all in place. I added a touch, just to be safe.

For the filling, there’s more animal crackers. About 3/4 cup go right into the bottom of the crust, then another 1 1/4 cups in the batter. The cookies soften up as the cheesecake bake, but still retain just enough crunch. It gives the cheesecake plenty of frosted animal cookie flavor – and color! I tried one version where I added some sprinkles to the cheesecake batter, but because nonpareil sprinkles bleed so easily, it actually messed up the fun pink and white color.

On top of the cheesecake is a white chocolate ganache that is colored to a light shade of pink, similar to the pink cookies. You could leave it white, but the pink is just so cute! Finish off the cheesecake with some sprinkles and animal cookies and you’re good to go!

I really loved the final version of this cheesecake. Between the crust and all the cookies in the cheesecake, it’s delicious! The cheesecake filling is thick, creamy and full of vanilla flavor. The white chocolate finishes it off beautifully! I love all the flavors and every bite is a little bite of pink and white cookie cheesecake heaven!

Frosted Animal Cookie Cheesecake - thick and cream vanilla cheesecake with frosted animal cookies in the crust and the filling! So good!Frosted Animal Cookie Cheesecake - thick and cream vanilla cheesecake with frosted animal cookies in the crust and the filling! So good!

FROSTED ANIMAL COOKIE CHEESECAKE

Yield: 12-14 SLICES

INGREDIENTS:

CRUST

2 1/4 cups (302g) frosted animal cookie crumbs

2 tbsp (28g) salted butter, melted

FILLING

24 ounces (678g) cream cheese, room temperature

1 cup (207g) sugar

3 tbsp (24g) all purpose flour

1 cup (230g) sour cream, room temperature

1 tbsp vanilla extract

4 large eggs, room temperature

2 cups (208g) chopped frosted animal cookies, divided

WHITE CHOCOLATE GANACHE

6 oz (169g) white chocolate chips

1/4 cup (60ml) heavy whipping cream

Pink gel icing color

Sprinkles

WHIPPED CREAM

1/2 cup (120ml) heavy whipping cream, cold

4 tbsp (29g) powdered sugar

1/2 tsp vanilla extract

DIRECTIONS:

CRUST

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.

3. Bake the crust for 10 minutes, then set aside to cool.

4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.

CHEESECAKE FILLING

5. Reduce oven to 300°F (148°C).

6. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

7. Add the sour cream and vanilla extract, mixing on low speed until well combined.

8. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.

9. Stir in about 1 1/4 cups of chopped animal cookies. Stir just until mixed, so the colors from the sprinkles don’t mix into the batter too much.

10. Pour a small amount of batter into the bottom of the crust in an even layer, then add the remaining 3/4 cup of chopped animal cookies.

11. Pour the remaining cheesecake filling into crust, over the cookies, and spread into an even layer.

12. Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

13. Bake for 1 hour and 25 minutes.

14. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.

15. Crack oven door and leave the cheesecake in the oven for about 30 minutes.

16.Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.

TO FINISH OFF THE CHEESECAKE

17. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.

18. To make the white chocolate ganache. Put the white chocolate chips in a heat proof bowl.

19. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. If it doesn’t melt completely, microwave for 10-20 seconds, then whisk until smooth.

20. Color the ganache with a little pink gel coloring, if desired.

21. Pour the ganache onto the cheesecake and spread into an even layer.

22. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.

23. Pipe dollops of the whipped cream on top of the white chocolate ganache.

24. Top the cheesecake with frosted animal cookies and some sprinkles, if desired. Refrigerate until ready to serve. Cheesecake is best for 3-4 days.

source: https://www.lifeloveandsugar.com/2017/04/24/frosted-animal-cookie-cheesecake/

There’s nothing better than curling up on the couch on a chilly day with a mug of hot chocolate that’s filled with soft marshmallows.

Unless it’s a chocolate cookie that tastes like hot chocolate complete with a big gooey marshmallow and a chunk of melted dark chocolate underneath the marshmallow.

Hot Chocolate Cookies - Rich chocolate cookies topped with a hunk of melted dark chocolate and toasted marshmallows!! Best 'hot chocolate' you'll ever have!!

The cookies are chewy around the edges, soft in the middle, and taste like the perfect mug of hot chocolate. But better.

MY OTHER RECIPES

The marshmallows and the chunks of dark chocolate melt slightly creating a smores effect, minus the graham crackers. I’d rather have chocolate cookies than graham crackers any day.

Hot Chocolate Cookies - Rich chocolate cookies topped with a hunk of melted dark chocolate and toasted marshmallows!! Best 'hot chocolate' you'll ever have!!

The dough is very soft and must be chilled for two hours before forming into mounds and baking. It’s more like brownie batter than cookie dough but firms up in the fridge.

If you accidentally over-chill it and it becomes too firm, allow bowl to rest on counter until you can scoop it.

Hot Chocolate Cookies - Rich chocolate cookies topped with a hunk of melted dark chocolate and toasted marshmallows!! Best 'hot chocolate' you'll ever have!!

We couldn’t get enough of this version of hot chocolate.

Rich, decadent, and a perfect holiday cookie.

Hot Chocolate Cookies - Rich chocolate cookies topped with a hunk of melted dark chocolate and toasted marshmallows!! Best 'hot chocolate' you'll ever have!!

Hot Chocolate Cookies

YIELD: ABOUT 24 MEDIUM/LARGE COOKIESTOTAL TIME:ABOUT 3 HOURS, FOR DOUGH CHILLINGPREP TIME:10 MINUTESCOOK TIME:ABOUT 15 MINUTES, DIVIDED

The chocolate cookies tastes like hot chocolate complete with a big gooey marshmallows and chunks of melted dark chocolate underneath the marshmallows. The cookies are chewy around the edges, soft in the middle, and taste like the perfect mug of hot chocolate. The marshmallows and the chunks of dark chocolate melt slightly creating a smores effect, minus the graham crackers. The dough is very soft and must be chilled for two hours before forming into mounds and baking. We couldn’t get enough of this version of hot chocolate. Rich, decadent, and a perfect holiday cookie.

Did you make this recipe? LEAVE A REVIEW »

INGREDIENTS:

1/2 cup unsalted butter

one 12-ounce bag semi-sweet chocolate chips

1 1/4 cups light brown sugar, packed

3 large eggs

2 teaspoons vanilla extract

1/4 cup unsweetened natural cocoa powder

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

about 8 ounces dark chocolate, diced into 1/2-inch pieces (I used a Trader Joe’s Pound Plus Dark Chocolate Bar)

about 12 large marshmallows, cut in half

DIRECTIONS:

1.To a medium, microwave-safe bowl, add the butter, chocolate chips, and heat on high power to melt for 1 minute. Stop to check and stir. Heat in 15-second bursts, stopping to stir after each burst, until chocolate has melted and can be stirred smooth (You’ll likely only need 1 or 2 bursts). Alternatively, melt the chocolate chips and butter in a medium saucepan over low heat, stirring constantly until just melted. Allow melted chocolate mixture to stand for 5 minutes to cool slightly.

2.To a separate large bowl, add the brown sugar, eggs, and vanilla. Beat with a handheld electric mixer on medium speed just until blended, about 1 minute.

3.Add the cooled chocolate mixture and beat on medium speed until just until combined, about 1 minute. Stop and scrape down the sides of the bowl.

4.Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute. Stop and scrape down the sides of the bowl. Cover bowl with  plasticwrap and refrigerate for 2 hours, or until dough has firmed up significantly. If you accidentally over-chill it and it becomes too firm, allow bowl to rest on counter until you can scoop it.

5.Preheat oven to 325F. Line a baking sheet with a Silpat or spray with cooking spray. Using a 2-tablespoon cookie scoop form dough mounds and place them on the baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Flatten slightly and bake for 10 minutes, or until edges and tops have just set, even if slightly undercooked and glossy in the center.

6.Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie, pushing down very slightly just so it breaks the surface and sinks down.

7.Place one marshmallow half on the top of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow adheres.

8.Return baking sheet to oven and bake for about 5 minutes, or just until marshmallows have puffed; don’t let them brown and don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

9.Cookies will keep airtight at room temperature for up to 1 week. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Stepable

source : https://www.averiecooks.com/hot-chocolate-cookies/

I’ll be honest, I wasn’t sure what I was getting into when I bought the gigantic bag of kiwis at the bulk-store last week. I mean, I like a good kiwi, but I’d really never eaten/consumed them in any way that wasn’t just a straight-up spoon-to-the-fruit or my Coconut-Kiwi Smoothie. But then, I had this rad idea….what if I made Mint Kiwi-Ade (AKA Mint Kiwi Lemonade for the Uninitiated)? And the results? MAG-nificent.

how to make kiwi lemonade feature

Ok, so this Mint Kiwi Lemonade is super-easy, but that’s not the best part. When I made it for my kids, Saturday afternoon when I normally make a big pitcher of lemonade, they were, at first, confused. It’s such a different flavor–and kind of a different look, too. But, they were brave and the LOOKS ON THEIR FACES! I really wish I’d gotten a shot. It was like my son expected a rotten apple in his mouth and got a fresh grape instead…he was so very surprised. And my daughter–well, her expressions were just silly, but she is 2. Whatever. LOL!

Now, one thing I would have done differently is I would have upped the amount of mint. I know some people don’t like a whole lotta mint in their drinks, but I could have done with more. However, I was serving this to kids, so I didn’t know exactly how much I should add…long story short, I ended-up debating a lot with myself before choosing to err on the side of caution. But, if I were making this for adults, I would have upped the mint. Significantly. Like half again or more. Heh.

mint kiwi lemonade fb

MINT KIWI-ADE (AKA MINT KIWI LEMONADE FOR THE UNINITIATED)

how to make kiwi lemonade feature

Mint Kiwi-Ade (AKA Mint Kiwi Lemonade for the Uninitiated)

Prep Time  10 mins

Total Time 10 mins

I had this rad idea....what if I made Mint Kiwi-Ade (AKA Mint Kiwi Lemonade for the Uninitiated)? And the results? MAG-nificent.

Course  : Drink

Cuisine : American

Servings: 12

Author  : NerdyMamma.com

Ingredients

2 large lemons

1/2 cup sugar

3 cups kiwis about 6

1 gallon water

3 sprigs fresh mint

1 kiwi for garnish

Instructions

1.Pop the lemons in the microwave for about 30 seconds.

2.Once you remove the lemons from the microwave, roll them on the counter under your elbow.

3.Both of these initial steps are to create as much lemon juice as possible.

4.Slice lemons in half and squeeze into a strainer (you don't want any seeds) before pouring into a gallon-sized pitcher.

5.Peel kiwis and place in the food processor or blender (I have a blender but no food processor, so there's that) for about 1 minute until completely mashed, smashed and otherwise obliterated.

6.Put kiwi pulp into lemon juice.

7.Add water and sugar.

8.Stir until sugar is completely dissolved.

9.Mash mint sprigs and stir into the lemonade, to taste.

10.Slice remaining kiwi in thin slices and drop into the drink.

11.Serve to those parched, thirsty guests of yours! LOL

source: http://nerdymamma.com/mint-kiwi-ade-aka-mint-kiwi-lemonade-for-the-uninitiated/

Yakitori Chicken: Japanese grilled glazed chicken and scallion skewersYakitori chicken: a home cooked recipe for Japan's famously delicious glazed chicken and scallion skewers

Yakitori is one of the oldest and most popular traditional Japanese dishes. It’s a casual dish, great for after work with a beer or for a laid back party. Bite-sized pieces of chicken, chicken parts, meat or vegetables are skewered and cooked over a charcoal grill or an open flame, and glazed with a sweet teriyaki sauce. If you’re looking for a tasty festive recipe – something to throw on the grill and enjoy with family and friends, yakitori chicken is a great choice!

In Japan there are restaurants totally devoted to yakitori. At these ‘Yakitorias’ you’re likely to find a variety of skewered offerings, with chicken being the main attraction – not just the meat – all the parts of the chicken, from the tongue to the cartilage to the uterus.

The skewers are flavored with a tangy sauce called a ‘tare’ or salt ‘shio’. Condiments like sansho and 7 spice chili powder are traditional accompaniments for sprinkling on top.

yakitori-sauce

For a deliciously authentic side dish, make a Japanese potato salad.

Add another delicious yakitori dish to your menu with this top-rated Cooking Light recipe for Tsukune (Japanese chicken meatballs).

Yakitori Chicken

Serve your yakitori chicken with ice cold Japenese Saki or beer and pass the Japanese 7 spice and sansho, for sprinkling on top.

Here’s the recipe for Yakitori Chicken. If you try this recipe I hope you’ll come back to leave a rating and a comment. I’d love to know what you think!

YAKITORI CHICKEN

Japanese-style grilled chicken and scallion kebabs

Author: Panning The Globe Prep Time: 30 mins Cook Time: 10 mins Total Time: 40 mins Yield: 6-8 Category: Main Course Cuisine: Japanese

INGREDIENTS

8 12-inch or 16 8-inch bamboo skewers, soaked in water for 1/2 hour or more

Sauce:

1 cup saki

1/2 cup mirin

2 garlic cloves, pressed

1 teaspoon minced fresh ginger

1/2 teaspoon crushed red pepper flakes

3 tablespoons sugar

2 tablespoons dark soy sauce

1/2 cup (regular) soy sauce

Chicken and Scallions

2 pounds boneless skinless chicken thighs, cut into bite-sized (3/4-inch) pieces

1 bunch scallions (the thicker the better) cut crosswise, into 3/4 inch pieces

Optional garnish:

Ground sansho pepper

Japanese 7 spice powder

* if you can’t find sancho or 7 spice, you may have better luck finding szechuan pepper. In a pinch, a sprinkling of salt and fresh ground black pepper will do.

INSTRUCTIONS

1.Heat the grill. Thread chicken and scallion pieces onto the skewers, alternately

2.Make the Sauce: In a small pot combine the saki, mirin, garlic, ginger, red pepper, sugar and soy sauces. Simmer for 5-10 minutes, until sauce is reduced by about one quarter.

3.Grill the skewers for 2 minutes. Brush with sauce and turn, brush with sauce on the other side. Grill for 5-8 minutes more, brushing with sauce every 2 minutes, until the chicken is cooked through and glazed.

4.Serve yakitori with sansho and 7 spice to sprinkle on top.

source: http://www.panningtheglobe.com/2015/05/23/yakitori-chicken/