Braised Chicken Thighs with Portobello Mushrooms and Goat Cheese

Braised_4

Braised Chicken Thighs with Portobello Mushrooms and Goat Cheese
 
Ingredients
  • 2 T. extra virgin olive oil
  • 1 T. smoked paprika
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 2 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 6 chicken thighs
  • 3 T. butter
  • 2 cups baby Portobello mushrooms, thinly sliced
  • 1 medium shallot, sliced
  • 3 cloves garlic, finely minced
  • 2 cups chicken broth
  • 2 tablespoons fresh rosemary, finely chopped
  • 4 oz. goat cheese, room temperature
  • salt and pepper, to taste
Instructions
  1. In a 10" skillet, heat the extra virgin olive oil over medium-high heat.
  2. Combine the smoked paprika, garlic powder, dried oregano, cayenne pepper, salt and pepper in a small bowl.
  3. Season the chicken thighs with the smoked paprika mixture and place skin side down in the heated pan.
  4. Sear the chicken thighs for approximately 4 or 5 minutes, or until they are nicely browned.
  5. Turn and repeat on the other side.
  6. Remove the chicken from the pan and set aside.
  7. Add the butter and mushrooms to the heated pan and saute the mushrooms for about 4 or 5 minutes.
  8. While the mushrooms cook, stir them occasionally until they are browned and very little moisture remains in the pan.
  9. Add the shallot and garlic to the pan and saute until translucent, about 3 to 4 minutes.
  10. Add the chicken broth and rosemary and bring to a boil.
  11. Reduce to a simmer and add the seared chicken thighs back to the pan and reduce to a simmer.
  12. Cook the chicken for 25-30 minutes, then turn it over and continue cooking another 30 minutes or until the meat is very tender.
  13. Remove from chicken thighs from pan and keep warm.
  14. Separate goat cheese into 3 or 4 chunks and add to the warm sauce.
  15. Stir until completely melted.
  16. Season with additional salt and pepper, to taste. Serve warm chicken thighs topped with creamy pan sauce along with mashed potatoes, garlic mashed cauliflower or your favorite side dish.

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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here:  http://mywildtree.com/wendywilkes

Nutty Monkey Nutella Sandwich

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Nutty Monkey Nutella Sandwich
 
Ingredients
  • 1 Apple Cored
  • Crunchy Peanut butter
  • Nutella spread
  • 1 banana
Instructions
  1. Core and slice apple, (Med Apple will get yield about 6 slices)
  2. Slice thin cuts of banana.
  3. Spread peanut-butter on one half, add slices of banana.
  4. Then add Nutella on other half and lay on top of other half with banana.
  5. Enjoy!
Notes
Of course, You may omit the nutella, use creamy peanut butter, change it up however you choose. The possibilities are endless.

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Frozen Virgin Pina Colada

pc

Now how much fun would this be for your next pool party?

7 oz Pineapple juice

2 1/2 oz coconut cream

1 oz heavy cream

Maraschino cherry

Pineapple wedge

Blend all ingredients with approx 2 cups of ice until smooth.

Pour into pineapple shell.

Garnish with cherry and pineapple wedge.

 

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CHOCOLATE MAYONNAISE CAKE

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CHOCOLATE MAYONNAISE CAKE
 
Do not gross out! You can NOT taste mayonnaise in this cake!! It just makes it very moist! A moist chocolate cake with yummy peanut butter frosting!
Ingredients
  • CAKE
  • Ingredients:
  • •2 cups of all-purpose Flour
  • •2/3 cups of unsweetened cocoa powder
  • •1¼ teaspoon of baking Soda
  • •1/4 teaspoon baking powder
  • •3 eggs
  • •1⅔ cup sugar
  • •1 teaspoon vanilla
  • •1 cup of Mayonnaise
  • •1⅓ cups water
  • PEANUT BUTTER FROSTING:
  • Ingredients:
  • 3 cups powdered sugar
  • ⅓ cup peanut butter
  • 1½ teaspoons vanilla, if desired
  • ¼ to ⅓ cup milk
Instructions
  1. For the cake:
  2. Mix all wet items first in a mixing bowl till well blended. Add all dry items but the flour and cocoa, once well blended add the flour and cocoa a little at a time. Once it is well blended pour batter into a greased baking pan and bake at 350° for about 30 or/and a tooth pick comes out clean. Let cake completely cool before adding frosting.
  3. For the frosting:
  4. Mix powdered sugar and peanut butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and ¼ cup milk. Beat until smooth and spreadable. If necessary, stir in additional milk, ½ teaspoon at a time.

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Cowboy Caviar

cowboy

 

Cowboy Caviar

1 can rinsed corn (fresh or canned)
1 can rinsed black beans
2 tomatoes
1 avocado chopped
1/2 red or sweet onion
Cilantro chopped

DRESSING
1 lime – squeezed
1 clove garlic – minced
2 tbls oil (optional)
1tbls vinegar
Salt & Pepper to taste

Mix & chill for an hour. Serve with crackers or nacho scoups.

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Cheesy Chickpea Dip

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Cheesy Chickpea Dip
 
Ingredients
  • 1 can chickpeas drained
  • 1½ cups shredded cheese
  • ½ of a 250g pkg of cream cheese
  • ½ cup sour cream
  • ¼ tsp cayenne pepper
  • 2 green onions chopped
  • ½ cup tomato chopped
Instructions
  1. Preheat oven to 350. In a food processor add chickpeas, 1 cup of cheese, cream cheese and sour cream. Blend till smooth. Spread in to a 9 inch pie plate and bake for 20 minutes. Remove from oven top with remaining cheese, onions and tomatoes.
  2. Enjoy
Notes
Perfect with crackers

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Oh .. Oh… Oatmeal Cookies

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Oh .. Oh... Oatmeal Cookies
 
Ingredients
  • 1 stick of Butter Flavor Crisco
  • 1 Cup of firmly packed dark brown sugar
  • ½ cup of honey
  • 1 large egg
  • 1½ tsps vanilla
  • 1½ cups of all purpose flour
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 cups of old fashioned oatmeal
  • 1 cup of raisins
  • optional ½ cup of chopped pecans
Instructions
  1. Heat oven to 350 ...
  2. Spray your baking sheet with non-stick spray
  3. Combine shortening, brown sugar, honey, egg and vanilla in a med bowl... beat at low speed until blended the increase to med speed.. till light and creamy
  4. In another bowl combine flour, cinnamon, baking soda and salt...add gradually to the shortening mixture at low speed...increase to medium...beat until well blended..stir in oats, raisins and pecans.....
  5. Drop by heaping tablespoons onto cookie sheet
  6. Bake 10-13 min or until golden brown... cool 2 min.
  7. If you want a smaller cookie drop by teaspoon full and bake 8-10 min
Notes
SERIOUSLY THE BEST... Oatmeal Cookie I have ever made!!!!
SHARE THIS so you will have the recipe

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Sugar-Free Confectioners Sugar

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Sugar-Free Confectioners Sugar

Recipe by Lorinda

✿SHARE✿SHARE✿SHARE✿

1 c. sweetener
2 Tbsp. corn starch
(If you use Stevia, you want to use about 1/2 cup instead.)

Place  in a blender or magic bullet and pulse a few seconds until it turns to powder.

Makes: 1/3 c. + 2 Tbsp.

 

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Lemon Ice Cubes

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Lemon Ice Cubes

Lemon
water
muffin tin

Wash off lemons well. Slice to desired width. Place a slice into each muffin tin well. Fill with water.

Place muffin tin into freezer and allow to fully set before using. Remove and transfer to a zip bag. Simply take a cube and place into a pitcher or glass of water to give it that lemon flavor and keep cold too.

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Picnic Broccoli Slaw

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If y’all haven’t tried this one you should!! Your family is going to love it

Nutritious and Delicious!

1 bag of broccoli slaw
1/4 cup raw honey
1/4 cup apple cider vinegar
1/4 cup olive oil
1/4 tsp. sea salt
1/4 tsp. dry mustard
1/4 tsp. celery seed
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
Mix all together until slaw is completely covered. Refrigerate for at least 2-3 hours before serving. This is great for a picnic because there is nothing dairy based in it.
Enjoy!!

 

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FRUITY TROPICAL SALAD

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FRUITY TROPICAL SALAD

My friend shared this with us:  She says,
This was thrown together with what I had on hand one evening and turned out to be a real gem. The dressing is my own sweet & sour poppy seed vinaigrette but you can use any other dressing like it.

Serves 4

Ingredients
Sweet Poppy seed Vinaigrette (recipe follows)
1/2 large head iceberg lettuce, torn in bite size pieces
1 fuji Apple, cored and diced
1/4 cup shredded coconut
1/2 can rinsed garbanzo beans
1 Seedless cucumber peeled / chopped
6-8 crushed Triscuit Crackers (i used Brown Rice Roasted Red Pepper w/ Black Bean – adds a crisp and salty crunch).

Toss all ingredients with dressing (below) to taste and serve.

Lisa’s Poppy Seed Dressing
____________________
1 cup Veggie Oil
1/3 cup apple cider vinegar

1/2 cup sugar
1 Tb. Poppy Seeds
1 tsp. salt
1 tsp. gr mustard or Dijon Mustard.

Shake all ingredients in closed container till sugar dissolves.

╔═════════════ ೋღ ღೋ ══════════════╗
☆ Thank you for passing my things around and sharing ☆

 

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Low Carb Italian Squash

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Low Carb Italian Squash
 
Talk about GOOD... Tastes Just like spaghetti without the calories.... You could even do a meat sauce on top if you want... I have a spiral cutter and LOVE it...
Ingredients
  • 1 -2 Med. Zucchini Squash
  • 1-2 Med. Summer Squash
  • ¼ Cup of Chicken Stalk
  • 1 Tbsp of Minced Garlic
  • ¼ Tsp salt
  • ¼ Tsp Pepper
  • ½ Tsp Italian Seasoning
Instructions
  1. Heat your chicken stock and seasonings over a med heat...let simmer for 2 min.
  2. Add squash and toss till well mixed..
  3. Cook for 5 min. or until the "noodles" are tender
  4. You can Top with Parmesan Cheese and chopped Parsley if desired
Notes
Talk about GOOD... Tastes Just like spaghetti without the calories....
You could even do a meat sauce on top if you want...
I have a spiral cutter and LOVE it...

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GARLIC & LEMON CHICKEN W/ POTATOES & GREEN BEANS

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GARLIC & LEMON CHICKEN W/ POTATOES & GREEN BEANS
 
Ingredients
  • 6 tablespoons oil (We used Zesty lemon Grapeseed Oil)
  • 2 lemons, 1 thinly sliced, 1 juiced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¾ pound trimmed green beans
  • 8 small red potatoes, quartered (I mixed red & yellow in pic)
  • 4 chicken breasts
Instructions
  1. Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
  2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.
  3. Roast for 50 minutes or until cooked through. Serve warm.

 

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Hoisin Shrimp Stir-fry

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Hoisin Shrimp Stir-fry
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 4 ounces soba noodles
  • 1 zucchini
  • 1 yellow bell pepper, thinly sliced
  • ½ red onion, thinly sliced
  • ½ cup shredded carrots
  • 3 teaspoons Wildtree Roasted Garlic Grapeseed Oil, divided
  • 1 pound shrimp, peeled and deveined
  • 1 cup snap peas
  • ½ cup Wildtree Hoisin Sauce
Instructions
  1. Prepare noodles according to package directions. Drain and set aside. Cut zucchini into ¼-inch thick planks and then slice into long, thin strips; set aside. Heat 2 teaspoons Roasted Garlic Grapeseed Oil in a 12-inch nonstick skillet over medium heat. Add shrimp and sauté until cooked through. Transfer to a bowl. Heat remaining 1 teaspoon Roasted Garlic Grapeseed Oil in the now empty skillet. Add bell pepper, carrots, red onion, and snap peas. Cook vegetables for 7-10 minutes or until tender, but still crisp. Add cooked shrimp, zucchini, cooked noodles, and Hoisin Sauce to the skillet. Toss to combine; cook until heated through. Garnish with sesame seeds if desired.
Nutrition Information
Calories: 270 Fat: 5 gm Saturated fat: 0 Carbohydrates: 32 gm Sodium: 850 mg Fiber: 3 gm Protein: 24 gm Cholesterol: 135 mg

 

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Roasted Garlic Grapeseed Oil :  http://www.mywildtree.com/PWS/WendyWilkes/store/AM/product/Roasted-Garlic-Grapeseed-Oil,811.aspx

Hoisin Sauce http://www.mywildtree.com/PWS/WendyWilkes/store/AM/product/Hoisin-Sauce,1667.aspx

Cordon Bleu Chicken Burger

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Cordon Bleu Chicken Burger
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 pounds ground chicken
  • 1 package Wildtree Crispy Chicken Blend
  • 4 slices swiss cheese, cut into quarter sized pieces
  • 4 slices deli ham, cut in half
  • ½ cup light mayonnaise
  • ¼ cup Wildtree Zesty Mustard Sauce
  • 1 cup arugula
Instructions
  1. Preheat grill to medium-high heat. Clean and grease the grill grates. Mix ground chicken and Crispy Chicken Blend together until well combined. To prevent sticking, coat hands in oil before shaping chicken burgers. Shape ½ cup of ground chicken into a thin patty. Fold ½ slice of deli ham into a small square and place between two pieces of swiss cheese. Place the stacked meat and cheese in the center of the patty and wrap the ground chicken around it to create a stuffed burger. Repeat for the rest of the chicken; makes 8 burger patties. Grill for 5 minutes on each side until lightly charred and cooked through: 165°F. Whisk mayonnaise and Zesty Mustard Sauce together to make a sauce. Place a chicken burger on a bun and top with arugula. Drizzle with mustard sauce.
Nutrition Information
Calories: 410 Fat: 19 gm Saturated fat: 6 gm Carbohydrates: 30 gm Sodium: 590 mg Fiber: 1 gm Protein: 30 gm Cholesterol: 120 mg

 

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Crispy Chicken Blend:  http://www.mywildtree.com/PWS/WendyWilkes/store/AM/product/CRISPY-CHICKEN-BLEND,1656.aspx

Zesty Mustard Sauce :  http://www.mywildtree.com/PWS/WendyWilkes/store/AM/product/Zesty-Mustard-Sauce,1701.aspx

 

Kale and Faro Salad

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Kale and Faro Salad
 
Ingredients
  • 1 cup cooked farro
  • 1 bunch of Kale
  • ½ red onion
  • ½ red bell pepper
  • For the Vinaigrette:
  • 2 T extra virgin olive oil
  • 2 T champagne vinegar (or your favorite flavored vinegar)
  • 1 t honey
  • juice squeezed from a lime wedge
Instructions
  1. Remove stems from kale and tear into bite size pieces.
  2. Blanch kale in boiling water for 1-2 minutes just to soften a bit.
  3. Drain kale and toss with cooked farro.
  4. Finely slice red onion and slice red pepper into bite sized pieces. Mix with kale and farro.
  5. Mix all ingredients for dressing in a jar and shake, or whisk in a bowl. Pour dressing over other ingredients and toss till everything is coated.

 

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Chilled Cucumber Avocado Soup with Fresh Dill

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Chilled Cucumber Avocado Soup with Fresh Dill
Author: 
Recipe type: Soup
 
This super easy and refreshing chilled soup is perfect for a hot summer day. It comes together in just a few minutes without ever needing to turn on your oven or cooktop. This soup is also a great way to use up those delicious cucumbers from your garden or local farmers’ market.
Ingredients
  • ½ cup chicken or vegetable stock
  • 2 large cucumbers, peeled and cut into chunks
  • 1 ½ cup Greek 2% yogurt
  • ½ medium avocado, peeled and seeded
  • 1 medium shallot, peeled and cut in half
  • 3 T. fresh dill, chopped
  • 2 T. fresh lime juice
  • 2 t. ground cumin
  • 2 t. sea salt
  • black pepper, to taste
  • optional: sprigs of fresh dill and/or sliced cucumber for garnish
Instructions
  1. Add all ingredients to blender or food processor and blend until smooth.
  2. If you prefer a thinner soup, add a little more chicken or vegetable stock until you reach the desired consistency.
  3. Adjust seasonings to taste.
  4. Refrigerate for at least 2- 3 hours before serving.
  5. Serve topped with sprigs of fresh dill and thin slices of cucumber.
  6. For an even prettier presentation, toss a few cooked and chilled shrimp with some ground cumin and chop into small pieces.
  7. Sprinkle seasoned shrimp pieces on top of soup and add a sprig of fresh dill.

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Cheesecake Muffins

SO simple to make and yummy too!

(Great for portion control as well)

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