Thai Chicken Flatbread Recipe

THAI CHICKEN FLATBREAD

Ingredients

Bread:

  • 2 medium sized flatbreads or 1 large prepared flatbread store bought or using your favorite recipe

Sauce:

  • ½ cup peanut butter
  • 2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon minced ginger or ginger powder
  • 1 teaspoon garlic powder
  • 1 tsp dried basil
  • ¼ cup water
  • ½ tsp sriracha optional

Toppings:

  • 1 chicken breast cooked and sliced
  • 1 red bell pepper thinly sliced
  • 2 medium carrots shredded (or ½ cup of carrot matchsticks)
  • 2 green onion stalks sliced
  • cups mozzarella cheese
  • cup crushed peanuts
  • Lime wedges for serving
  • Cilantro for garnish

Instructions

Instructions:

  • Preheat the oven to 375 degrees.
  • Prepare the flatbread and place on a baking pan lined with foil.
  • In a medium bowl, whisk together the peanut butter and water until smooth. Add in the remaining peanut butter sauce ingredients and combine. Spread a thick layer of the sauce over the flatbread, saving ¼ aside for drizzling at the end.
  • Spread a layer of the sliced chicken across the top of the peanut sauce. Pile on the red bell pepper, carrot shreds, green onions, and mozzarella cheese.
  • Bake the flatbread for 8-10 minutes until the cheese is melted. Drizzle the remaining peanut sauce on top of the pizza. Sprinkle on fresh cilantro, crushed peanuts and a squeeze of lime.
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Chicken Jalapeno Popper Casserole

Chicken Jalapeno Popper Casserole

Ingredients

  • 3 to 4 boneless skinless chicken breasts, cubed
  • 1/2 teaspoon garlic powder
  • 1 8 ounce package cream cheese, softened
  • 1/2 cup heavy cream
  • 5 to 6 jalapeno peppers seeded and diced
  • 2 cups shredded sharp cheddar cheese
  • 6 slices bacon cooked and crumbled

Instructions

  • Preheat oven to 375 degrees.
  • Prepare a 9 by 13 casserole dish with nonstick cooking spray.
  • Place chicken in the bottom of the casserole dish in a layer, leaving a little space between the chicken cubes.
  • Place the diced jalapenos on top of the chicken.
  • Blend together the garlic powder, cream cheese, and heavy cream.
  • Pour over the jalapenos and chicken.
  • Top with cheese.
  • Bake for 40 to 45 minutes or until the chicken is done.
  • Top with bacon crumbles and serve.
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25 minute Pulled Chicken Cheddar BBQ Tostadas

Cheddar BBQ Chicken Tostadas

A quick and delicious twist on taco night!
Prep Time15 mins
Cook Time10 mins
Servings: 4 people

Ingredients

  • Corn tortillas
  • Rotisserie chicken shredded
  • BBQ Sauce about ¾-1 cup is needed
  • Cheddar cheese shredded
  • Green onions chopped
  • Cilantro for garnishing
  • Olive Oil

Instructions

  • Heat the oven to 400 degrees.
  • Rub olive oil onto the corn tortillas and line on a baking sheet. Place in oven to toast for a few minutes.
  • While the tortillas are in the oven, shred up your rotisserie chicken (usually one chicken can feed 4-6 people for this dish).
  • Toss the shredded chicken in the BBQ sauce.
  • Pull out the tray of tortillas, and spread some of the BBQ chicken mixture onto each tortilla. Next, top each tortilla with the shredded cheese.
  • Place back into the oven until the cheese is melted and bubbling.
  • Top with green onions and cilantro to serve!
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Hidden Cadbury Egg Cupcakes

Hidden Cadbury Egg Cupcakes

Ingredients

  • 1 box Devil’s Food cake mix with ingredients for making the cake or your favorite chocolate cake recipe
  • About 4 cups frosting in three colors Used Pillsbury Funfetti frosting in pink, purple, and yellow
  • 10 Cadbury Creme Eggs frozen
  • 10 mini Cadbury Creme Eggs
  • Sprinkles if desired

Instructions

  • Preheat oven to 350 degrees.
  • Prepare a cupcake pan with liners.
  • Spritz with nonstick cooking spray.
  • In a mixing bowl, beat together the cake mix and ingredients for making cake.
  • Using a large scoop, divide the batter between the cupcake liners.
  • Place one, unwrapped, frozen Cadbury Egg in the middle of each cupcake liner.
  • Bake cupcakes for 15 to 18 minutes or until a toothpick inserted to the sides of the egg comes out clean. (Do not pierce through the center where the egg is.)
  • Allow cupcakes to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
  • Place the frosting in three different piping bags.
  • Snip the tip from the piping bags and place all three piping bags in a larger piping bag fitted with an open star piping tip.
  • Pipe frosting from the middle of each cupcake to the outer edge and back to the middle to create a peak.
  • Press one mini Cadbury Creme Egg into the peak of each cupcake.
  • Decorate with sprinkles if desired.
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Hidden Reeses Egg Cupcakes

Hidden Reeses Egg Cupcakes

Makes 10 hidden egg cupcakes with batter leftover for additional cupcakes (You could make 15 to 20 hidden egg cupcakes total with one cake mix.)

Ingredients

  • 1 box Devil’s Food cake mix with ingredients for making the cake or your favorite chocolate cake recipe
  • About 4 cups chocolate frosting
  • 10 Reeses Peanut Butter Eggs frozen
  • 1 cup miniature Reeses peanut butter cups coarsely chopped

Instructions

  • Preheat oven to 350 degrees.
  • Prepare a cupcake pan with liners.
  • Spritz with nonstick cooking spray.
  • In a mixing bowl, beat together the cake mix and ingredients for making cake.
  • Using a large scoop, divide the batter between the cupcake liners.
  • Place one, unwrapped, frozen Reeses Egg in the middle of each cupcake liner.
  • Bake cupcakes for 15 to 18 minutes or until a toothpick inserted to the sides of the egg comes out clean. (Do not pierce through the center where the egg is.)
  • Allow cupcakes to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
  • Place the frosting in a piping bag fitted with an open star piping tip.
  • Pipe frosting from the middle of each cupcake to the outer edge and back to the middle to create a peak.
  • Press chopped Reeses cups into the frosting.
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Sesame-crusted Tofu Power Plate

Sesame-crusted Tofu Power Plate

This vegan power plate with grilled tofu is great for a filling but refreshing meal. It is best when eaten warm, but also great cold. A 30 minute meal for 2 or double the recipe to meal prep lunches for the week.
Total Time30 mins
Servings: 2

Ingredients

Recipe

  • 1 c/190g brown rice
  • 1 medium/75g carrot
  • 1 c/75g shredded purple cabbage
  • 1 large/85g Persian cucumber or other edible skinned cucumber
  • 3 small/50g radishes
  • 3 green onions

Marinated Tofu

  • ½ lb/250g firm tofu
  • Zest 1 lime
  • 1 tbsp/15ml soy sauce or Tamari for gluten free
  • 2 tsp/10ml sesame oil
  • 1 tbsp/15ml rice vinegar
  • ½ tsp/1g ground pepper
  • 1 tbsp/15g sesame seeds

Dressing

  • 2 tbsp/30ml lime juice
  • 1 tsp/5g brown sugar
  • 2 cloves/10g garlic
  • 1 ”/10g ginger
  • ¼ tsp/2g salt
  • 1 tsp/5ml sesame oil

Instructions

Start rice cooking:

  • Combine rice with 2 cups/475ml of water in a medium pot and bring to simmer over medium low heat. Cook until all liquid has been absorbed, about 20 minutes.
  • Once cooked, remove from heat and allow to rest for 5-10 minutes before fluffing with a fork.

While rice is cooking, marinate tofu:

  • Combine the soy sauce (or tamari), sesame oil, rice vinegar, ground pepper, and zest of 1 lime in a bowl.
  • Drain tofu if packed in water or brine. Pat tofu dry with paper towels and gently press against the cutting board to release excess liquid.
  • Cut the tofu into 6 – ¾”/2cm thick slices. Gently place slices into marinade, turning to cover all sides.
  • Allow to sit for 15 minutes, occasionally turning slices over to distribute marinade.

Cut vegetables while tofu is marinating:

  • Peel (or thoroughly scrub) carrot and slice into 2”/5cm by ¼”/6mm sticks. Slice cabbage into ¼”/6mm strands.
  • Cut cucumber into ¼”/6mm rounds. Slice radishes into ¼”/6mm sticks.
  • Slice white and light green portions of onions into ¼”/6mm rounds. Discard tops.

Cook tofu:

  • Preheat broiler on high. Line a grilling pan with foil for easier cleanup. Alternatively – a regular baking sheet lined with foil will work.
  • Remove tofu from marinade. For easiest maneuverability, slide tofu onto skewers lengthwise. Place tofu onto grilling pan or baking sheet. Sprinkle sesame seeds even over the exposed side of the tofu.
  • Grill under the broiler for 5-7 minutes, until sesame is heavily toasted, and edges of the tofu are starting to go brown. Remove and allow to sit for at least 1 minute before removing tofu from pan.
  • Make dressing while tofu is cooking:
  • Peel and finely mince ginger and garlic.
  • Combine all ingredients in a dish and mix vigorously.

Notes

Assemble plate:
Place half of cooked rice on each plate. Add half of vegetables (except onions) onto each portion.
Drizzle with dressing. Add 3 slices of cooked tofu to each plate and garnish with green onions.
Best warm, but can also be enjoyed cold. Keep dressing and tofu separate if meal prepping. Best if eaten within 2-3 days due to vegetables going dry.
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Lemon Raspberry Stack Cakes

Lemon Raspberry Stack Cakes

Ingredients

Cake Ingredients

  • 2-1/4 c cake flour Can use all-purpose flour if you don’t have cake flour on-hand.
  • 1-1/2 c granulated sugar
  • 3/4 c butter
  • 3/4 c milk
  • 2-1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp lemon extract
  • 3 lg eggs

Icing Ingredients

  • 4 tbsp butter softened
  • 8 oz cream cheese softened
  • 3/4 c raspberries fresh plus additional to decorate the tops of cakes if desired.
  • 3 c powdered sugar

Instructions

Cake Instructions

  • Preheat oven to 350 degrees.
  • Lightly spray an 11 x 17 lipped cookie sheet or jelly roll pan with non-stick cooking spray. Line bottom with parchment paper cut to size. Respray lightly.
  • Mix butter and sugar until combined. Scrape bowl often.
  • Add eggs and mix until combined.
  • Mix in milk and vanilla until combined.
  • Add, flour, salt baking powder and mix on medium speed for about 2 minutes, scraping bowl often.
  • Pour into prepared pan. Bake on center rack of oven for approx. 12-15 minutes, until lightly browned and a toothpick inserted in center comes out clean.
  • Cool on wire rack.
  • Using a 2-1/4 inch (or size of your choice) cookie cutter, cut circles from cake. If using a 2-1/4 inch size, you should get 20 circles. Be sure to cut each one close together.

Icing Instructions

  • Mix cream cheese and butter until creamy. Scrape bowl often.
  • Mash raspberries and add to cream cheese/butter mixture. Mix on medium speed until thoroughly combined.
  • Add powdered sugar in small amounts, mixing after each until desired consistency. Depending on the juiciness of your berries, you may need to add additional powdered sugar.
  • Using piping tip of your choice (I used a large open star tip) pipe icing on half of the cakes. Top each with another cake, pressing down lightly. Pipe top of cake and decorate with an additional raspberry if desired.
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Bacon & Broccoli Cajun Pasta

I personally LOVE a good Cajun pasta – the great thing is, you can add any ingredients that you like. Don’t like broccoli? Add mushrooms instead! The possibilities are endless and also delicious! Hope you enjoy!

Bacon Broccoli Cajun Pasta

Serves- 6 Cooking Time- 25 minutes

Ingredients

  • 16 ounces rigatoni pasta
  • 1 tablespoon olive oil
  • 10  slices bacon chopped
  • 1 cup  white wine
  • 1 pint heavy cream
  • 4 ounces cream cheese
  • 1/4 cup Cajun spice
  • 1 cup  shredded Parmesan cheese
  • 10  cloves garlic minced
  • 2 bunches broccoli cut in small pieces
  • 4 ounces fresh spinach

Instructions

  • Cook pasta according to box instructions, drain and toss with olive oil.
  • Add chopped bacon to a large skillet and cook over medium heat for about 8 minutes, or until it begins to crisp.
  • Drain bacon grease.
  • Add in white wine and scrape the pan to deglaze.
  • Add in cream cheese and heavy cream, stirring to melt the cream cheese.
  • Mix in Cajun spice, cheese and garlic.
  • Add in broccoli and stir to combine. Cover with lid and cook for 5-6 minutes.
  • Add in the spinach, stir, and then cover and cook for an additional 1-2 minutes to wilt the spinach.
  • Toss the pasta sauce with the pasta and serve.
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Salted Caramel Chocolate Chip Cookies

One thing Carl and I love doing is making cookies! My favorite is caramel & his favorite is chocolate chip. I decided, let’s combine them!

Salted Caramel Chocolate Chip Cookies

Prep Time20 mins
Cook Time15 mins
Rest Time20 mins
Servings: 40 Cookies

Ingredients

  • 1 Cup butter melted
  • ¾ Cup Sugar
  • 1.5 cups Dark brown sugar
  • 2 tsp Vanilla
  • 2 Large eggs
  • 2.5 Cups Flour
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • ¾ Cup Caramels cut into 4 pieces each
  • 1 Cup Semi sweet chocolate chips
  • ½ tsp kosher salt or coarse sea salt

Instructions

  • Start by unwrapping and cutting the caramels into quarters.
  • Melt butter and place in a large bowl. Add the sugars an
  • d vanilla and using a hand mixer, mix
  • for about 1 minute until well mixed and has become lighter in color.
  • Add the eggs and beat for 1 minute longer.
  • Add the flour and first portion of salt and mix just until it has all come together, about 30 seconds
  • It will look dry at first, but it will come together.
  • Stir in the caramels and chocolate chips. Then place in the fridge for 20 minutes to help the batter firm up.
  • Preheat oven to 350 degrees
  • Line your baking sheets with parchment paper, or spray well with non stick spray. The caramels will stick to the pan as they melt otherwise.
  • Using a 1.5 inch cookie scoop, scoop the cookie dough onto the pans, leaving room to spread, at least 2 inches.
  • If you don’t have a cookie scoop, you can drop by heaping tablespoon.
  • Sparingly sprinkle some of the coarse salt on top of each cookie.
  • Place in the oven and bake 12-15 minutes until cookies are golden.
  • They should still be a bit soft and will continue to set when the cool.
  • Store these in an airtight container at room temperature.

Notes

The caramel in these cookies will become chewy if they are too cold, so it is recommended that if they are stored in the fridge or freezer that they are allowed to come to room temperature before eating. If you want super melty caramel and chocolate, pop them in the microwave for 5 – 10 seconds. Any caramel that melts on the pan will become a bit brittle, but it is still delicious and totally edible. If you feel it will be too salty with the salted tops, you can leave that part out.

Hope you enjoy this recipe! xx, Tonya Michelle

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Blueberry Poppy Seed Cake!

If you have a family event coming up or a get together, this will be a hit. It tastes even better than it looks, if that’s possible 😉 It’s a delicious treat for a Sunday Brunch or an easy treat to make for a party!

Blueberry Poppyseed Cake

Ingredients

  • Ingredients
  • Cake
  • 2/3 cup sugar
  • ½ cup unsalted butter softened
  • 2 teaspons lemon peel
  • 1 egg
  • 1 ½ cup all purpose flour
  • 2 tablespoons poppyseeds
  • ½ teaspoons baking soda
  • ¼ teaspoons salt
  • ½ cup sour cream
  • Filling
  • 2 cups fresh blueberries
  • 1/3 cup sugar
  • 2 teaspoons flour
  • ¼ teaspoon nutmeg
  • Glaze
  • 1/3 cup powdered sugar
  • 1-2 teaspoons milk

Instructions

  • Preheat oven to 350 degrees.
  • Cream the butter and sugar together, and then add in the lemon peel and egg.
  • In a separate mixing bowl, combine dry ingredients. Mix to incorporate.
  • Pour dry ingredients into wet ingredients a little at a time, alternating with sour cream and mixing as you go.
  • Spray a 9-10 inch spring-form pan with non-stick cooking spray and add the cake mixture to the pan, pushing it down along the bottom of the pan and about an inch up the sides.
  • Next, mix ingredients for the blueberry filling in a medium-sized mixing bowl. Gently pour and press onto the crust.
  • Bake for 45-55 minutes, until the top of the cake is lightly golden.
  • Remove from oven and cool on a wire rack. Run a knife along the edges of the cake to make sure it doesn’t stick, and then release the spring to remove the cake.
  • Mix the glaze in a small bowl, stirring the milk into the powdered sugar until a nice smooth consistency is reached. Spoon glaze over the cake.
  • Serve and enjoy.
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