Mexican Quinoa with Creamy Chicken and Vegetables

Mexican Quinoa with Creamy Chicken and Vegetables

Mexican Quinoa with Creamy Chicken and Vegetables
In this weeknight meal with a flavorful Mexican flair, creamy chicken and vegetables are served over quinoa.

In a saucepan over medium heat, bring 2 cups of water and the quinoa to a boil.

Simmer for 15 to 20 minutes, or until quinoa is tender.

Over medium-high heat, in the meantime, warm up the olive oil in a big skillet.

5 to 7 minutes of light browning the onion.

With a wooden spoon, stir in 3 garlic cloves, chili powder, salt, paprika, and red pepper flakes.

Cook and stir the chicken for about five minutes.

Add the final 1/4 cup of water.

Cook for 15 minutes with a cover on.

Stir spinach, corn peas, and peppers into the skillet.

Cook for another 5 minutes while covered.

Pour the milk and flour mixture into the skillet and cook and stir for two minutes.

Best Bourbon Chicken

Best Bourbon Chicken

Best Bourbon Chicken
Chunks of chicken breast are simmered in a fruity, zesty sauce made with sippin’ whiskey liqueur for a Southern treat.

Heat oil in a Dutch oven or large heavy pan.

Cook and stir chicken pieces in hot oil until lightly golden on all sides about 10 minutes.

Transfer chicken to a bowl and set aside.

Whisk together water brown sugar 3/4 cup fruit juice soy sauce ketchup bourbon liqueur vinegar garlic onion red pepper flakes and ginger in the Dutch oven.

Bring sauce to a boil while scraping the browned bits of food off the bottom of the pot with a wooden spoon.

Stir chicken into sauce then bring to a full boil over medium-high heat.

Reduce heat to medium-low; simmer until sauce is reduced and thickened and chicken pieces are no longer pink in the middle about 20 minutes.

Hot and Spicy Himalayan Tea (Chai Tea)

Hot and Spicy Himalayan Tea (Chai Tea)

Hot and Spicy Himalayan Tea (Chai Tea)
Milk, tea leaves, cardamom, cinnamon stick, peppercorns, and cloves are simmered together in this recipe for hot and spicy chai.

Combine water brown sugar ginger root cinnamon stick cardamom pods cloves bay leaves fennel seeds and peppercorns together in a pot; cover and boil for 20 minutes.

Remove pot from heat add tea leaves and allow to steep for 10 minutes.

Stir milk into tea mixture and bring to a boil; strain tea into tea cups.

Italian Cream Cake II

Italian Cream Cake II

Italian Cream Cake II
Creamy Italian frosting and a light and fluffy cake with pecans and coconut create this recipe for Italian cream cake.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Cake pans should be greased and dusted with flour.

Egg whites should be beaten until stiff peaks form.

Until light, cream 1/2 cup of margarine and shortening in a large bowl.

Beat until fluffy after adding white sugar.

Add egg yolks and stir.

Buttermilk and flour are added to the creamed mixture alternately, with each addition being thoroughly combined.

Add 1 cup pecans and 1 teaspoon vanilla coconut to the mixture.

Add beaten egg whites that have been stiffly.

Spoon into the pans that have been prepared.

25 to 40 minutes for baking 10 minutes to cool in pans.

Remove to a wire rack to finish cooling

Tuna Delicious

Tuna Delicious

Tuna Delicious
Creamy mushroom, tuna, and onion sauce over egg noodles.

Large pot of lightly salted water should be brought to a boil.

Drain the egg noodles after cooking for 8 to 10 minutes, or until they are al dente.

Over medium heat, brown onion in oil in a large skillet.

Add mushroom soup and tuna together.

Sour cream is added, then heated fully.

Serve the egg noodles and sauce after combining them.

Strawberry Oreo-Chocolate Icebox Cake

Strawberry Oreo-Chocolate Icebox Cake

Strawberry Oreo-Chocolate Icebox Cake
This yummy icebox cake is made with strawberry Oreos and cream flavored with strawberry extract. Garnish with grated chocolate and extra strawberries.

Beat cream in a chilled glass or metal bowl using an electric mixer until frothy.

Add sugar gradually continuing to beat until soft peaks form.

Mix in strawberry extract.

Spread a little strawberry cream on the bottom of a rectangular dish.

Pour milk into a bowl and dip each side of the Oreo into the milk for a couple of seconds then shake off excess.

Sandwich cookies together with a heaped teaspoon of strawberry cream each.

Lay them into the dish working lengthwise about 10 across the dish.

Continue laying cookies into the dish to create about 4 rows.

Cover the top and sides of the cookies with the rest of the cream.

Sprinkle grated chocolate on top.

Sandwich Filling

Sandwich Filling

Sandwich Filling
This sandwich of seasoned ground beef topped with melted cheese makes a fantastic hearty meal that’s quick, easy, and delicious.

Set oven to 400 degrees Fahrenheit (200 degrees C).

Ground beef should be thoroughly browned after about 10 minutes of cooking and stirring; fat should be drained.

Organize the cooked beef in a big bowl.

incorporate tomato sauce black olives and onion pistachio fungi Chipotle cheese and cheddar both black pepper and salt.

Spread sandwich filling to the edges on hamburger bun bottoms.

The sandwich’s filling should be about 1/2″ thick in the middle.

Bake in the preheated oven for 5 to 10 minutes, or until the edges begin to bubble.

Cook for an additional 3 minutes or until thoroughly heated after switching the oven to broil.

Creole Cornbread Stuffing

Creole Cornbread Stuffing

Creole Cornbread Stuffing
In this savory stuffing recipe, homemade buttermilk cornbread is seasoned with chile peppers, Creole spices, bell pepper, onions, and parsley.

Preheat the oven to 375 degrees F (190 degrees C).

Butter a 13×9-inch pan.

Combine flour cornmeal baking powder 1 teaspoon salt and sugar and mix well.

Whisk together 5 eggs 6 tablespoons melted butter and buttermilk.

Add egg mixture to flour ingredients mixing just until incorporated.

Pour into the prepared pan.

Bake in the preheated oven until top is browned and a toothpick comes out clean about 55 minutes.

Allow to cool completely.

To make the stuffing: In a small bowl combine 2 tablespoons salt with white pepper black pepper cayenne pepper onion powder oregano thyme basil and bay leaves; set aside.

In another bowl combine minced onions green onions parsley red peppers chili peppers and garlic.

Jo’s Hawaiian Chicken Burgers

Jo's Hawaiian Chicken Burgers

Jo’s Hawaiian Chicken Burgers
Hawaiian-inspired flavor from ginger, teriyaki, and pineapple can be found in each bite of these juicy ground chicken burgers–your taste buds will say, “Mahalo!”

Heat oil in a small skillet over medium heat.

Add red onion garlic and ginger; saute until onion has softened and turned translucent about 5 minutes.

Set aside to cool.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Combine chicken panko teriyaki sauce salt and pepper in a large bowl.

Add cooled onion and mix gently with your hands until fully incorporated.

Create 4 burger patties.

The Best Butter Mochi

The Best Butter Mochi

The Best Butter Mochi
Mochiko flour, coconut milk, and butter are used to make this crowd-pleasing Hawaiian-style mochi, which is sweet, sticky, and chewy.

Set oven to 375 degrees Fahrenheit (190 degrees C).

Make a 9×13-inch pan greased.

In a big bowl, combine cinnamon, baking powder, and mochiko sugar.

In a small bowl, combine the vanilla extract and the eggs.

Combine the mochiko mixture with the eggs.

Mix well after adding evaporated milk and coconut milk.

To make the batter smooth, fold in the melted butter.

Add batter to the pan after greasing it.

To settle the batter, tap the pan firmly on a flat surface.

Bake for about 50 minutes in a preheated oven, or until the top is golden brown.

Allow to cool for about 30 minutes before slicing