Best Food Recipes

Ingredients:

1 tablespoon olive oil

1/4 cup diced onion

1/4 cup diced carrot

1/4 cup diced celery

1 teaspoon finely chopped fresh or 1/4 teaspoon dried rosemary leaves

1 clove garlic, finely minced

1 lb ground chicken

1/4 cup dry red wine (substitute with beef or chicken stock)

1 box (12 oz) spaghetti

1 jar (23 oz) marinara sauce (we used Prego)

salt and pepper to taste

Method:

Bring a large pot of salted water over high heat to a boil add pasta and cook as directed on box.

Meanwhile, in a large skillet, add olive oil, onion, carrot and celery; cook over medium heat 2 to 3 minutes or until onion becomes soft and translucent. Stir in rosemary and garlic; cook 30 seconds. Add chicken; cook 5 minutes, breaking up chicken with large spoon or spatula, until chicken browns. Add wine and cook 1 minute.

Stir marinara sauce into chicken mixture. Reduce heat to medium-low; cook 10 minutes. Taste; if needed, season with salt and pepper. Serve over cooked spaghetti.6666666666

Ingredients:

8 chicken thighs, skin on

1 tbsp seasoned flour

1 head garlic

3 large stalks rosemary

300ml dry white wine

Instructions:

Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned flour. Separate the bulb of garlic into cloves (no need to peel).

Heat 2 tbsp of olive oil in a large pan until searingly hot, add the chicken, skin side down, and fry without moving the chicken until the skin is crisp and browned. Turn the chicken over and brown it on all sides (you may need to do this in batches). Add the garlic and rosemary, then pour in the wine and season with salt and pepper. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened. Serve with rice or parsley-tossed tagliatelle, and buttered spinach.

Ingredients

For the Dough:

2 1/2 cups (12 1/2 ounces) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

1 egg, beaten

1/2 cup vegetable oil

1 teaspoon lemon juice from 1 lemon

1/2 cup water

Filling:

1 pound russet potatoes, peeled and cut into 1 inch pieces (about 3 medium)

Kosher salt and freshly ground black pepper

2 tablespoons butter

1/2 cup finely sliced scallion whites and greens (about 4 scallions)

1 egg, beaten

Cooking instructions:

For the Dough: In a large bowl combine flour, baking powder, and salt and whisk to combine. In a separate bowl whisk together egg, vegetable oil, lemon juice, and water. Pour wet ingredients over dry and using a wooden spoon mix until a dough forms. Using your hands knead until dough comes together and is smooth, about 1 minute. Wrap dough tightly with plastic wrap and let sit for 1 hour at room temperature or up to overnight in the refrigerator. Allow to come to room temperature before proceeding.

For the Filling: In a large pot cover the potatoes with water, season well with salt, and bring to a simmer. Cook until potatoes are easily pierced with a knife, about 10 minutes. Drain potatoes and let dry for a few minutes before adding the butter and mashing until almost smooth. Add scallions and mix, then season to taste with salt and pepper. Allow to cool to room temperature.

Adjust oven rack to middle position and preheat to 375°F. Line a baking sheet with foil or parchment paper.

Divide the dough in half and roll it out into a wide, thin rectangle, less than 1/4-inch thick. Divide half the filling into 4 balls and place them along the bottom of the dough. Loosely roll the dough around the filling balls then twist and pinch off the dough between each ball. Leaving one end of each knish open, pinch the dough on the opposite end of the knish until sealed and place the knish sealed side down on the baking sheet and press gently on the top to form a short, squat roll. Repeat with remaining dough and filling then brush the knishes with beaten egg. Bake until golden, about 45 minutes. Serve immediately.

Ingredients:

In a hand blender mix:

2 egg whites

1/4tsp baking powder

2Tbsp Oat Flour

1Tbsp Herbalife soup mix

Dash of oregano

Dash of salt

Dash of garlic

Method:

Grease pan/griddle with coconut oil and pour batter, cook mixture like a pancake.

For sauce we love Hunt's Tomato paste with garlic & oregano, spread 1-2Tbsp.

Top with 1/4 cup of mozzarella cheese (and any other toppings of your choosing) and toast in a broiler or toaster oven until cheese is melted!

Ingredients:

1 box brownie mix (plus ingredients for mix)

½ cup unsalted butter, melted

1 cup plus 2 Tablespoons all-purpose flour

½ teaspoon baking soda (for flavor)

dash of salt

½ cup brown sugar

⅓ cup granulated sugar

1 teaspoon vanilla extract

⅓ cup Greek yogurt (replaces eggs)

½ cup (or to taste) semi-sweet chocolate chips

lollipop sticks

2 (16 oz.) packages Chocolate CANDIQUIK Coating

Directions:

Prepare brownie mixture according to package directions, baking in an 8x8” pan.

Prepare cookie dough while brownies are baking:

In a large mixing bowl, cream the sugars and butter together until well mixed, beat in the yogurt and vanilla extract until mixed.

Mix the flour, salt, and baking soda and add this to the butter/sugar mixture. Stir until well combined, and fold in the chocolate chips.

Roll mixture out onto a flat surface to approximately 8”x8”.

Once brownies are baked and completely cooled, turn out onto a baking sheet. Transfer cookie dough on top of the brownie. Place mixture in the freezer for 30 minutes.

Remove from freezer and turn upside down (cookie dough facing down) onto a cutting board. Cut into small squares.

Insert a lollipop stick into each brownie/cookie dough bite.

Melt Chocolate CANDIQUIK according to package directions and transfer into a deep cup.

Holding the end of the lollipop stick, dip each brownie pop into the chocolate coating and place on wax paper to dry.

Best served cold from the fridge.

Ingredients:

1/2 cup unsalted butter

1/2 cup light brown sugar

1/4 cup creamy peanut butter

8 oz cream cheese, softened

3/4 cup powdered sugar

1 tsp vanilla extract

1/2 cup semi sweet mini chocolate chips

8oz pkg Reese's peanut butter cup Minis (or about 1 1/2 cup chopped Reeses cups)

Directions:

In a small saucepan over medium heat, melt butter. Whisk in the sugar and heat until sugar dissolves (about one minute). Remove from heat immediately add vanilla and allow to cool to room temperature (very important).

In a large mixing bowl, beat cream cheese with powdered sugar and peanut butter until creamy (about 3-4 minutes, don't skimp on the beating time). On low, add in brown sugar mixture (that has cooled to room temperature). Mix until combined. Fold in mini chocolate chips and mini Reese's cups. Serve immediately or store in refrigerator until ready to serve.