goodmeal02

Ingredients 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1/3 cup vegetable oil, shortening, or lard 1 cup hot water Instructions Stand Mixer Instructions In the bowl of a stand mixer fitted with the dough hook, combine flour, salt, and baking powder. Mix briefly to combine. With the mixer running at medium speed, add oil and water. Mix for 1-2 minutes, stopping at least once to scrape the sides of the bowl. After the dough begins to come together into a ball, reduce mixer speed to low and continue mixing for 1-2 minutes, until dough is smooth. Mix by Hand Instructions In a large mixing bowl, combine flour, salt, and baking powder. Whisk briefly to combine, then add vegetable oil. Stir until the mixture resembles coarse crumbs. Pour in warm water and stir to combine. Knead briefly with well-floured hands until the mixture comes together into a craggy dough. Either way, to proceed.. Whether you used a stand mixer

Ingredients For the crust and topping 3 cups all-purpose flour 1 cup (2 sticks) cold butter, cut into pieces 1 cup granulated white sugar 1/2 teaspoon salt 1 teaspoon baking powder 1 large egg For the blackberry filling 4 cups blackberries, halved 1 tablespoon fresh lemon juice 1 tablespoon cornstarch 3/4 cup granulated white sugar Instructions Preheat oven to 375 F. Grease a 9 x 13 inch baking pan. Stir together the flour, 1 cup white sugar, baking powder and salt, cut in the butter with a pastry blender until the butter is in pea-sized pieces. Stir in the beaten egg with a fork. Press half of the dough into the bottom of the baking dish. Cut the blackberries in half, toss them with the lemon juice, cornstarch and sugar. Sprinkle them over the crust in the pan. Sprinkle with the other half of the dough mixture. Bake at 375 F for 30-35 minutes, or until lightly browned. Let cool completely. Read Full Recipe >>>>

Ingredients 2 cups shortbread cookie crumbs  ¼ cup melted butter  3 (8 ounce) packages cream cheese, softened  1 cup sour cream  1 cup white sugar  4 eggs  ¼ cup fresh lemon juice  1 teaspoon vanilla extract  1 lemon, zested  4 egg whites  ¼ cup white sugar  ¼ teaspoon cream of tartar (optional)  1 ½ cups lemon curd Directions   Step 1 Preheat oven to 325 degrees F (165 degrees C).   Step 2 Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch springform pan.   Step 3 Beat cream cheese, sour cream, and 1 cup sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix lemon juice, vanilla extract, and lemon zest into cream cheese mixture, scraping bottom and sides of the bowl. Spread mixture over cookie crust in the springform pan.   Step 4 Bake in the preheated oven until almos

Ingredients 2 slices bread 1 tablespoon butter good melting cheese   (American, swiss, cheddar, Gruyere, etc.) Directions Lay cheese in between bread. Butter outside of bread with butter. Lay sandwich in air fryer basket. If needed, use two toothpicks to secure the sandwich together by sticking it through the sandwich. Air Fry at 360°F for about 3-5 minutes for the cheese to melt. Flip the sandwich and increase heat to 380°F to finish and crisp the bread.   Finish air frying for about 5 minutes or until the sandwich is to your preferred texture. Check on the sandwich often to make sure it doesn't burn (different breads will toast quicker or slower than others). Allow to cool a bit before biting into the yummy grilled cheese sandwich! Read Full Recipe >>>> Click Here

INGREDIENTS   9 rectangular graham crackers   3 tablespoons granulated sugar   5 tablespoons butter, melted   2 (14-ounce each) cans sweetened condensed milk   3 large egg yolks   3/4 cup plus 2 tablespoons lemon juice (from about 5-6 lemons)   1 cup heavy whipping cream   1/2 teaspoon vanilla extract INSTRUCTIONS Preheat the oven to 325 degrees F making sure one of the racks is in the middle of the oven. Break the graham crackers into pieces and add them to a blender, food processor or ziploc bag and crush (or roll the bag with a rolling pin) until the crackers are finely ground. Mix in the sugar and butter (if using a ziploc bag, transfer the cracker crumbs to a bowl before adding ingredients). Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake the crust for 12-14 minutes, until it is just beginning to brown. Cool the crust completely on wire rack. Once the crust is cool, preheat the oven to 375 degrees F. Me

Ingredients 1/4 cup warm water 110-115 F 2 and 1/4 tsp active dry yeast 3/4 cup warm milk 1 large egg 1/4 cup unsalted butter softened 1/4 cup sugar 1 tsp salt 3 and 1/4 to 3 and 3/4 cups all-purpose flour 1 large egg for the egg wash For the Milk-Sugar Mixture 1/2 cup sugar 1/2 cup milk powder Instructions Dissolve yeast in warm water in a small bowl. Let this stand for about 5 minutes or until foamy. In a large mixing bowl, combine milk, butter, egg, sugar and salt. Stir well. Stir in the yeast mixture. Add 3 cups of flour and incorporate it into the mixture. Gradually add little by little of the remaining flour just until the dough gathers together into a ball as you stir. You may not need all of the remaining flour.  Turn the dough over on a floured board and knead for about 6-10 minutes, or until the dough is smooth, elastic and can stretch thinly. Place it inside a bowl, cover it with plastic wrap and let it rise for 1 to 1 a

INGREDIENTS FOR THE TOPPING Cooking spray 4 tbsp. butter 1/2 c. packed brown sugar 1 (20-oz.) can pineapple rings in juice Stemless maraschino cherries FOR THE CAKE 1 box yellow cake mix 1/3 c. vegetable oil 1 c. pineapple juice 3 large eggs FOR THE CHEESECAKE 3 (8-oz.) blocks cream cheese, softened 1 c. granulated sugar 3 large eggs 1/4 c. sour cream 2 tsp. pure vanilla extract 1/2 tsp. kosher salt DIRECTIONS Make topping: Preheat oven to 350° and grease a 8" springform pan with cooking spray. In an 8" cake pan, melt butter in oven. Add brown sugar to the bottom of the regular cake pan. Spread mixture to the edges, then add 5 pineapple rings. Place cherries inside and in between pineapple slices. Make cake: In a large bowl, combine cake mix, oil, pineapple juice and eggs. Whisk until smooth, then pour about half the mixture over the pineapples in the regular cake pan. Pour remaining half into the spri

INGREDIENTS CARAMEL SAUCE 1/2 cup coconut sugar 3/4 cup canned full fat coconut milk 1/2 tsp salt (or to taste) CHOCOLATE BASE 1 1/2 cups walnuts 3/4 cup desiccated coconut 1/3 cup cocoa or cacao powder 7 medjool dates, pitted and cut into quarters (about half packed cup, chopped) CARAMEL CHEESECAKE FILLING 1 3/4 cups raw cashew nuts, soaked in water for a minimum of 2 hours or overnight, drained and rinsed* 1 cup canned full fat coconut milk caramel sauce (minus 1 tbsp) 1/3 cup unrefined coconut oil, melted and at room temperature 2 1/2 tsp vanilla extract TOPPING AND TO SERVE 1 tbsp caramel sauce 25 g vegan dark chocolate a good pinch of sea salt flakes INSTRUCTIONS FOR THE CARAMEL SAUCE: Combine all the ingredients for the caramel sauce into a saucepan on high heat. Stirring occasionally, bring to a boil, then turn down the heat to medium to low. The mixture should still be bubbling slightly. Continue to

Ingredients 1 cup mashed sweet potato 1/4 cup maple syrup 1/4 cup almond butter 1/4 cup coconut oil, melted 1 teaspoon vanilla 1/2 cup cocoa powder 1/4 cup coconut flour Pinch sea salt 1/2 cup dairy free chocolate chips (~50 grams) Instructions Preheat your oven to 350 ℉ and line a loaf pan with parchment paper. In a mixing bowl, mix together the sweet potato, maple syrup, almond butter, coconut oil and vanilla until smooth. Next mix in the cocoa powder, coconut flour and sea salt until a uniform batter form. Fold in the chocolate chips. Pour the batter into your prepared loaf pan and press down the batter until level. Bake the brownies for 25-28 minutes or until a knife inserted into the center comes out clean. Allow the brownies to cool in the loaf pan before using the parchment paper to carefully remove the brownies from the pan and cut them into squares. Store any leftovers in an airtight container for up to a few days.

Ingredients: 8 fl oz water 4 oz unsalted butter cubed and at room temp. 4.7 oz AP flour, sifted use 5 oz / 145 g for a firmer shell (like for eclairs) 8 oz eggs weighed with the shell, about 4 large eggs 1/2 tsp sea salt use less if using table salt, or fine salt 1 tbsp white sugar optional 1/2 tsp vanilla extract optional Instructions: Preheat oven to 375°F. Place salt, water, sugar (if using) and butter in a saucepan and heat over medium heat, stirring occasionally. When the water is starting to boil (butter should be melted at this point), add the flour in one go (do this with the saucepan away from the stove/heat) and vigorously mix the flour in, so that it absorbs all of the water (use a wooden spoon or spatula to do this). When the flour has absorbed the water and it's forming a dough, return the pan to the stove (medium heat). Cook the dough for 2 – 5 minutes while you mix and move it around in the pan until you get a dough that pulls

Ingredients 3 cups of rotini pasta cooked 2 chicken breasts cut to cube chunks 3 rashers of bacon chopped 1 onion chopped 1 garlic clove grated Shredded mozarella cheese Chopped Parsley for garnish 100 gms brown mushrooms chopped Olive oil Alfredo Sauce 125 gms butter melted 2 tablespoons flour 200 ml cream 200 ml milk 1/2 cup shredded parmesan 1/2 cup shredded cheddar salt black pepper Instructions Cook your pasta according to instructions. Drain and toss it in a little olive oil to avoid it sticking together. Pre-heat your oven to 180C. In a pan, heat olive oil. Add chopped bacon and onion. Cook it together. You don't need the bacon to be crispy. When onion has soften, add the chicken chunks. Brown them on all sides. Add the grated garlic, if you added it earlier, you could burn it. Add the mushrooms and cooked pasta to the onions. Toss it together. Season with salt and pepper. To make sauce, melt the butt

Ingredients CAJUN CREAM SAUCE 1 teaspoon red pepper flakes 1 teaspoon cajun seasoning 1/2 teaspoon Kosher salt 1/4 teaspoon ground black pepper 2 cups heavy cream 1 cup chicken stock 1 tablespoon cornstarch 1 cup Parmesan Cheese shredded CRISPY PARMESAN CHICKEN 4 chicken breasts butterflied 1/4 cup flour 1 cup breadcrumbs 1/2 cup parmesan cheese grated 1/2 teaspoon Kosher salt 1/4 teaspoon ground black pepper 2 eggs 4 tablespoons vegetable oil PASTA 1 lb Farfalle pasta 2 tablespoons butter 1/2 yellow bell pepper sliced 1/2 red bell pepper sliced 1/2 red onion sliced 8 ounces crimini mushrooms sliced 1 tablespoon minced garlic 1/4 cup parsley for garnish (optional) Instructions Note: click on times in the instructions to start a kitchen timer while cooking.  Mix the Sauce ingredients together and set aside. Set a large pot of water to boil and cook the pasta to a minute shy of w

Ingredients 2 boneless chicken breasts 3 lemons 2x zest- 1x sliced juice of 1/2 lemon 2 cloves garlic grated 50 ml olive oil 2 Tbsps Herbes de Provence 2 Tbsps Basil dried 1 Tbsp honey Salt/Pepper 500 g new potatoes 1 x bunch asparagus trimmed Instructions Pre-heat the oven to 180c. In a small bowl combine the olive oil, grated garlic, lemon zest, honey and dried herbs. Spread the marinade over the chicken and leave to sit while you prep the potatoes. To prepare the potatoes, slice the new potatoes in half lengthwise. This makes them thinner than if you cut them width wise and they will cook faster. Drizzle with olive oil and salt and pepper. Scatter with some thyme sprigs and place in the oven for about 10 minutes. *see notes When your ten minutes is up, add the chicken to the pan and place the lemon slices on top. Put the tray back in the oven for another 20 minutes. For the final 10 minutes of cooking add your asparagus to the r

Ingredients 4 Boneless Skinless Chicken breasts 4 slices swiss cheese (Mozzarella works too) 1/2 cup mayonnaise 1/2 cup sour cream 3/4 cup grated parmesan cheese divided 1/2 tsp salt 1/2 tsp pepper 1 tsp garlic powder Cooked Rice to serve over (Optional) Instructions Preheat oven to 375. Pat chicken dry and place in a greased 9x13 pan. Add sliced cheese on top of chicken breasts. In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese.  Bake for 1 hour. Serve over rice if desired or serve alone. This Recipe adapted from >>>> Click Here

INGREDIENTS 4 cups White Barbecue Sauce, see recipe here 4 large skin-on, bone-in chicken breasts (ours were almost a pound each) ¼ cup olive oil ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper INSTRUCTIONS Prepare a double batch of the White Barbecue Sauce, recipe here. Use two cups as the marinade and reserve one cup to cook the chicken and one cup to serve on the side. Place the four breasts in a gallon zip lock bag with two cups of the White Barbecue Sauce and marinate four hours or overnight. Heat grill to high. Remove chicken from bag and discard marinade. Rinse the chicken and pat dry with paper towels. Brush three tablespoons of olive oil over the skin and sprinkle with the salt and pepper. Place skin down on the hot grill and cook two to three minutes just to give grill marks. Brush the back side with the remaining oil and flip. Cook two minutes. Move the chicken to an upper rack or a cooler side of the grill, skin up and low

INGREDIENTS 2 lbs chicken tenders 1 cup grated parmesan cheese 2 tablespoons parsley minced 1 tablespoon dried oregano 1 tablespoon paprika 1 tsp garlic powder Pinch of cayenne pepper 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup butter INSTRUCTIONS Preheat oven to 350 degrees F. Combine all dry ingredients in a mixing bowl and set aside. Line rimmed baking sheet with foil. Melt butter in a shallow dish. Dip each chicken tender in butter then roll in seasoning mixture and place on prepared baking sheet. Bake for 20-30 minutes or until chicken is cooked through. This Recipe adapted from >>>> Click Here

INGREDIENTS 3-4 chicken breasts 1 can RO*TEL 1 can corn, drained 1 can black beans, drained and rinsed 16 oz Velveeta INSTRUCTIONS Place the chicken breast in a baking dish flat. Butterfly breasts if they are especially thick. Layer the corn, black beans, and RO*TEL on top of the chicken. Dice the queso cheese into 1/2 inch cubes and spread them evenly over the top of the dish. Cover the dish with foil and bake in a preheated oven at 375F for 45-55 minutes or until the chicken is done and the juices run clear. *if you want the cheese to be a little crispy remove the foil for the last 5 minutes of baking. Remove from oven then remove the chicken breasts from the pan and use a fork or whisk to work the extra cheese into the juices to form more queso sauce. Enjoy! Serve over rice, with chips, or with tortillas This Recipe adapted from >>>> Click Here

INGREDIENTS 1 lime sliced 3 1/2 Tbsp vegetable oil divided 3 boneless skinless chicken breasts cut in half and pounded to be 1/2 inch thick 1 tsp chili powder 1 tsp dried oregano 3/4 tsp kosher salt 1/2 tsp ground cumin 1/2 tsp black pepper 1/2 tsp dried minced onion 1/4 tsp ancho chile powder 1/2 cup all-purpose flour 1 1/2 - 2 cups frozen corn kernels, thawed (fresh corn works as well) 2 jalapeños seeds removed and sliced lengthwise into strips 2 cloves garlic minced 3 Tbsp lime juice (juice of 2-3 limes) 1/2 cup water 1 - 1 1/2 cups shredded Mexican blend cheese (or any cheese you prefer) minced fresh cilantro, for garnish extra lime wedges, for garnish INSTRUCTIONS To a mixing bowl, add chicken, chili powder, oregano, kosher salt, ground cumin, black pepper, dried minced onion, and ancho chile powder. Toss and massage spice mixture into all sides of chicken. Add flour to a shallow bowl or plate and lightly dre

INGREDIENTS 3-4 boneless skinless, chicken breasts (about 2 lbs) 1/4 tsp salt 1/4 tsp pepper 1/4 tsp garlic powder 1 medium zucchini 1 medium yellow squash 1/2 medium sweet yellow onion 1/2 cup pesto prepared 4 oz parmesan cheese 4 oz mozzarella INSTRUCTIONS Preheat the oven to 375˚F. Chop the zucchini, squash, and onion and combine. In a large casserole dish, lay the chicken in a flat single layer and season it with the salt, pepper and garlic powder.   Next layer the veggies on and then dollop the pesto over the veggies, then top with the cheeses. Bake on the middle rack for 35-45 minutes or until chicken is cooked through, 165˚F internal temp. If it starts to brown more than desired, loosely cover with foil until it is done cooking. Serve hot and enjoy! This Recipe adapted from >>>> Click Here