Balsamic Glazed Avocado Caprese Chicken

This amazing Caprese chicken made with fresh mozzarella, ripe tomatoes, basil is great enough on its own, but placing a avocado, then a balsamic glaze on top just adds this great dish into something incredible. The chicken is seared to perfection in Italian seasonings, then on top a slice of avocado that is just so creamy( by the way if you do not like avocados you will in this dish, they just blend in so perfectly) it may be because your putting a delicious balsamic glaze on it, and topping it with fresh basil, oh boy is this dish so good..and the presentation is very impressive if I do say so myself, when I served it the family said wow..
And by the way I had no idea first how to make a balsamic glaze and when I found out you simply put 1 cup in a pan on medium- high heat until boiling then to a simmer, and then simmer for about 5-8 minutes until it coats the back of a spoon and reduces to half, while your house is going to smell like vinegar for the first few minutes, then all of the sudden a sweet wow glaze is made from 1 ingredient, did anyone know it's that easy to make, well I didn't, actually I rarely use balsamic glaze but I will now, it is the best, I made some pasta on the side and the sauce dripped off the chicken onto the pasta, and the rest of the pasta I ate with the pasta. So there is my theory on glazed balsamic sauce, AMAZING!!!

Ingredients

• 4 boneless, skinless chicken cutlets 
• 1/2 teaspoons garlic powder
• 1/2 teaspoons onion powder
• 1/2 teaspoons Italian seasoning
• Salt and freshly ground black pepper
• 2 Tablespoons olive oil
• 6 ounces fresh mozzarella, cut into 8 slices
• 4 avocado slices, large avocado's
• 3 vine ripened tomatoes, sliced
• **4 Tablespoons balsamic glaze on each chicken, if purchasing from the store already made, ( if making homemade drizzle about 2 Tablespoons on each chicken) recipe below
• 1/2 cup chopped fresh basil ribbons, to top each chicken breast before serving 
• **Quick and easy homemade balsamic glaze:
• 1 cup balsamic vinegar
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• For homemade balsamic glaze: 
• 1. In a non stick small/medium saute pan place the balsamic vinegar in the pan, on medium high heat stirring constantly with a spatula bring to a boil. Reduce heat to low and cook and reduce to half, for about 4-6 minutes until you see the vinegar become thicker, not to thick, just until it sticks to the back of a spoon. It becomes sweet and delicious..

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Directions

• 1. In a bowl mix together garlic powder, onion powder, Italian seasoning, 1/2 tsp salt and 1/4 tsp pepper. Sprinkle mixture evenly over both sides of each chicken cutlet. Heat olive oil in a 12-inch skillet over medium-high heat. 
• 2. Add chicken and cook until golden brown on bottom, about 4 - 5 minutes. Rotate and cook opposite side until chicken has nearly cooked though, reducing burner temperature just slightly if needed, about 4 - 5 minutes, depending on thickness, then add two slices of mozzarella to the top each cutlet, followed by one avocado slice, and 1 - 2 tomato slices. Cover pan with lid, return to heat and allow to cook 2-4 minutes longer until cheese has melted and chicken is cooked.
• 3. Sprinkle chicken with pepper, drizzle with balsamic glaze and sprinkle with fresh basil. Serve immediately.

Recipe slightly adapted and photo source:http://www.cookingclassy.com/2016/01/avocado-caprese-skillet-chicken/

Honey Roasted Almond Butter

This roasted almond butter is so good, a few ingredients and you have your own fresh almond butter,
great for toast, dip strawberries or apples. So creamy, and just that hint of honey comes through with every spoonful, great way for you and your kids to get your fiber, protein, and vitamins while loving it. I used this almond butter to make the amazing pumpkin seed spiced cranberry snack bars, which by the way you have to try those also. Here is that recipe. http://cookiescrumbsandchickens.blogspot.com/2016/01/pumpkin-seed-spiced-cranberry-snack-bars.htmlThis is so good, you will find yourself eating right out of the jar, and that's okay because it's good for you. So simple no artificial ingredients simply honey roasted almond.

Ingredients

• 3 cups raw almonds, about 1 1/2 pounds
• 3 Tablespoons honey
• 1 1/2 Tablespoons coconut oil, melted
• 1/8 teaspoon sea salt, then more to taste if desired 

Directions

• 1. Preheat oven to 350 degrees. In a small mixing bowl whisk together melted coconut oil, 3 Tablespoons honey and 1/8 tsp salt until well combined. Place almonds in a large mixing bowl then pour honey mixture over almonds and toss to evenly coat. 
• 2. Spread almonds into an even layer on a baking sheet lined with a silicone liner, using a spatula scrape all the sides of the bowl completely to get all of the honey and then coat the almonds what is left from the bowl. Bake in preheated oven 14 - 15 minutes until nicely roasted, tossing once halfway through. Cool completely, about 20-30 minutes.
• 3. Pour almonds (and any honey mixture what is left from baking mat) into a food processor. Pulse until ground into butter, stopping and scrapping down sides and bottom of mixer every few minutes (processing time will vary depending on food processor models. It will take anywhere from 8 - 20 minutes). Near end of mixing, if more sweetness is desired add up to 1 Tbsp honey and another pinch or two of salt as desired, taste first before adding anything. Store in an airtight container in refrigerator for 3 weeks or longer. 

Recipe and photo source:http://www.cookingclassy.com/2015/03/honey-roasted-almond-butter/

Pumpkin Seed Spiced Cranberry Snack Bars

These bars are the ultimate snack healthy bar, with the best ingredients, honey, almonds, dried cranberries, pumpkin seeds ( Pepitas), almond flour, and almond butter, and this have that amazing pumpkin spice added to it, it's just right, the best bar to keep you going for the day, you can wrap them individually and grab and go, or keep them on your counter and eat one a day, but I can promise you this. You can't eat just one. I have to say I will try to never buy a nut bar snack, these are like the Kind bars, and you can make these right at home in no time, so easy to make just placing in a bowl baking and letting them cool, the prep work is very simple. I went onto Sally's Baking Addiction and found and made this recipe and just keep making them, I always have these ingredients on hand, we love nuts, dried fruit, almond butter, and even if you grab the ingredients once you can get a few batches out of these, thank you for this amazing recipe we love it and I know you all will..


I am going to try to develop and make some new recipes for snack bars, I seem to be always running to stores to buy them, when I have been thinking about it, you can simply come up with your favorites and make them into snack bars without all the preservatives just healthy simple snack or granola bars. Also today going to make my favorite of all times, my cinnamon pecans, they are so so good, you can just eat handfuls of them and before you know it they are gone, I have made them so many times I can make them with my eyes closed, I will post the recipe today.. Also made a tender juicy London Broil, with my marinate that I have been using for years, I can't believe I never posted it yet, but last night I made it, perfection so keep an eye out for that recipe today also..Have a great day..

Ingredients:

• 1/4 cup honey
• 1/2 teaspoon vanilla extract
• 1/4 cup almond meal or homemade ground almonds into a flour, just pulse until powder
• 1/8 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 Tablespoon almond butter
• 1 and 1/3 cups whole almonds, roughly chopped
• 1/2 cup dried cranberries
• 3/4 cup (shelled pumpkin seeds) salted pepitas

Directions:

1. Preheat oven to 300 and line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides for easy removal then set aside.
2. In a large bowl using a rubber spatula or wooden spoon, mix the honey, vanilla, almond meal, salt, pumpkin pie spice, and almond butter together until combined. Fold in the almonds, dried cranberries, and pepitas until combined.
3. Transfer mixture to prepared baking pan and press very firmly into an even layer. Pack it in tight- as tight as possible. Bake for 20-22 minutes. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour, covered. This helps firm up the bars which makes them stay compact. Remove bars from the pan using the overhang on the sides and cut into bars. Individually wrap each bar in plastic wrap or parchment. Store at room temperature for 1 week or in the refrigerator for up to 2 weeks. I find they get a little sticky at room temperature over a few days, so the refrigerator may be better, see how you like them.
4. Make ahead tip: These bars are freezer friendly. After wrapping individually, freeze for up to 3 months and thaw before enjoying.

Recipe and photo source:http://sallysbakingaddiction.com/2015/10/29/spiced-pumpkin-seed-cranberry-snack-bars/

Crockpot Creamy Tomato Basil Tortellini Soup

This creamy tomato basil tortellini soup is so delicious, the best part of this soup is the addition of the sweetness from the carrots, you do not actually taste carrots it's the taste that people say, hmm what is that in the soup that makes it so good, it's the sweet carrots that take away the acidly from the tomato's, plus it also makes it a beautiful color, then the garlic, onion, are added you will get just the perfect amount, not to much but just enough to make this soup so good, then it's always best with the addition of a fresh herb and the fresh basil is the perfect addition, this is not your ordinary tomato soup, I hate canned tomato soup but this with the cream makes this a creamy soup
I am sure everyone grew up on canned tomato soup, with some grilled cheese, well no more bump it up with all of these fresh ingredients and the cheesy tortellini yumm..Have some nice Italian bread and you will love this. I love after I found this recipe..

Ingredients

• 1 3/4 cup diced carrots about 3-4 large 
• 1 3/4 cup diced yellow onion 1 large
• 2 Tablespoon olive oil
• 5 cloves garlic, minced
• 3 (28 oz) cans whole Roma tomatoes
• 1 (32 oz) carton vegetable broth
• 1/3 cup chopped fresh basil, plus more for garnish
• 2 bay leaves
• 1 Tablespoon granulated sugar
• Salt and freshly ground black pepper, to taste
• 16 ounces three cheese tortellini
• 3/4 cup heavy cream
• Parmesan, shredded, for serving

Directions

• 1. Heat olive oil in a large skillet over medium-high heat. Add carrots and onion and saute 3 - 4 minutes, add garlic and saute 1-2 minutes longer. Pour mixture into a 6 or 7 quart crock pot along with tomatoes, vegetable broth, basil, bay leaves, sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on LOW 6 - 7 hours or HIGH 3 - 3 1/2 hours.
• 2. Remove bay leaves then puree mixture well with an emulsion blender (or carefully in small batches in a blender. If your slow cooker doesn't keep all the moisture in well while cooking, you may need to add in 1/2 cup water or so at this point so the soup isn't too thick). Stir in tortellini, cover and cook on HIGH heat 15 minutes longer (or until heated through). Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil to taste. 

Recipe and photo source:http://www.cookingclassy.com/2014/09/slow-cooker-creamy-tomato-basil-tortellini-soup/

Taco Soup

Taco Soup, perfect meal for this weather a delicious blend of ground beef, diced tomatoes, warm spices of cumin, chili powder, paprika, then beans, corn and cook in 30 minutes then top it off with some cheddar, or Mexican blend cheeses and fresh avocado, sour cream, tortilla strips or chips and you have a hearty easy, quick meal that everyone will enjoy. Share some with family, make a nice big pot of this soup and all taco lovers will love this, personally I love this taco soup better than tacos. It's just warming, and you just get so much more out of this soup then just crunching on a taco..Great for a crowd, or just dinner at home easy directions, just dump into a pot, let simmer, no work involved in this delicious meal, just cut onion, and pepper and waa laa done, let the stove do all the work. When I first saw this recipe I knew perfect looks, tastes amazing and everyone loves, loves it..And I know you're going to love it too..
By the way does anyone have the new pampered chef meat chopping tool, I just love it to death, perfect for crumbling meat, tofu, etc..Order one if you can it is amazing

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Ingredients

• 1 1/4 lbs lean ground beef
• 1 1/2 cups yellow onion chopped 1 large
• 2 cloves garlic, minced
• 1 jalapeno, seeded and finely chopped (optional)
• 2 (14.5 oz) cans diced tomatoes with green chiles
• 1 (14 oz) can low-sodium beef broth
• 1 (8 oz) can tomato sauce
• 1 Tbsp chili powder
• 1 tsp ground cumin
• 3/4 tsp ground paprika
• 1/4 tsp dried oregano
• 1 1/2 Tbsp dry ranch dressing mix
• Salt and freshly ground black pepper
• 1 1/2 cups frozen corn
• 1 (14.5 oz) can black beans, drained and rinsed
• 2 (14.5 oz) cans pinto beans, drained and rinsed
Toppings
• Shredded Mexican blend cheese, chopped green or red onions, diced avocados and corn tortilla strips/chips

Directions

• 1. In a large pot add the ground beef along with the chopped onion, on medium high heat crumbling and stirring occasionally, (by the way the pampered chef new meat chopper is perfect for this recipe)until browned and adding jalapeno and garlic during last few minutes of browning. Drain excess fat. Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes. Cover pot with lid and simmer 30-60 minutes, stirring occasionally, the longer it cooks the flavors come together but 30 minutes is okay.
• 2. Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if needed. Serve warm topped with desired toppings.
• *If you don't like to hot, omit the pepper and also replace one of the cans of diced tomatoes with green chiles to one can without green chiles.
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• Recipe source: photo source and recipe from: http://www.cookingclassy.com/2014/09/taco-soup/inspired by Food Network and others

Chicken With Baby Spinach And Tomatoes

Yummy tender chicken with pasta is smothered in a delicious wine, buttery garlic sauce then baby spinach, grape tomatoes are added and topped off with Parmesan cheese.This easy delicious meal can be on your table in less than 30 minutes. Perfect meal to make for dinner or for a crowd. You can even kick it up a notch and add a few red pepper flakes to the garlic while sautéing. This is a great to go dish that if you want something quick to make after a long day at work will satisfy anyone's taste. We all love it in my family.Enjoy

Ingredients:

• 1 pound penne pasta, or whole wheat if desired 
• 3 large chicken breasts, cut into 1 1/2 inch chunks 
• Salt and pepper to taste
• 4 Tablespoons butter
• 5 Tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine, Pinio Grigio, Chardonnay, or your favorite 
• 1 cup chicken broth
• 1 bag baby spinach
• 2 cups grape tomatoes, cut in half or thirds 
• Parmesan Cheese, shaved or shredded for topping 
• Pine Nuts, optional..I do not use, unless I have on hand, so not needed unless you desire, just place a handful into a saute pan, on low just until fragrant, stirring just 1-2 minutes, then toss on top of pasta before serving..

Directions:

1. In a large stockpot, bring to a boil salted water and cook penne according to package, al dente..then set aside in a bowl, drizzle just a little olive oil and few dashes of pepper and let sit until ready.

2. In a large saute pan on medium high add butter and olive oil, add chicken then saute until light golden brown and fully cooked. Remove chicken from pan.
3. Add the garlic, saute for about 1-2 minutes until fragrant, then turn heat up to medium high add the wine, broth and simmer until sauce cooks down about half, about 5 minutes..
4. Add the pasta, spinach, grape tomatoes and chicken back into pan, stir until all of the pasta is coated with sauce. 
5. Place in a serving bowl top with Parmesan cheese and if desired pine nuts, optional. 

Chicken Parmesan Spinach Meatballs In A Creamy Sauce

Oh my lord, If you are going to make any recipe I post this is it. With this recipe using fresh spinach and herbs, along with a creamy sauce and delicious chicken meatballs screams comfort food and yet so healthy. These melt in your mouth packed with flavor chicken,spinach meatballs in a rich creamy sauce topped with mozzarella, Parmesan, and fresh basil is so delicious. A true healthy recipe for a meatball using chicken instead of beef, I think after making, trying, finding this recipe I want chicken meatballs instead of beef from now on. These ingredients you already have in your house, all you may need is to grab some ground chicken, fresh basil and baby spinach leaves. You can have this with pasta on the side, whole wheat or what ever your choice and place the meatballs on top or the meatballs are the star of this show, and place the pasta on the side with the sauce on the pasta.
I can promise you may not have any meatballs left but if you do you can have leftovers and make a chicken Parmesan meatball sub for lunch or dinner the next day. I saw this recipe, made it and had to post about it, it is that good and believe me make this please you will love it and your family will to, you get to have the kids get their greens by placing them in the meatball and they will love it, not knowing how healthy it is for you, you can also purchase organic baby spinach, which I did the original recipe calls for. Hats off to you spoonful of flavor for this amazing recipe..

INGREDIENTS

For the sauce:
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 2 Tablespoons tomato paste
• 2 cloves garlic., minced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 (28 ounce) can crushed tomatoes
• 1/4 cup heavy cream
For the meatballs:
• 1 pounds ground chicken
• 3 ounces Baby spinach leaves chopped into small pieces
• 1/3 cup dried panko bread crumbs
• 1/4 cup diced onion
• 1/3 cup + 1/4 cup freshly grated Parmesan cheese, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 3 cloves garlic, minced
• 1 egg, lightly beaten
• 2 tablespoons olive oil
• 6 ounces shredded mozzarella
• minced fresh basil, for garnish

Directions:

1. For the sauce, heat olive oil in a large skillet pan over medium heat. Add onion and cook 3 minutes on medium heat. Stir in the tomato paste, garlic, parsley, basil, oregano and red pepper flakes and mix until fragrant, 1 minute. Add the crushed tomatoes, stir, lower heat to simmer and cook about 10 minutes, or until the sauce is thickened. Remove from heat and stir in the cream. 
2. To make the meatballs, preheat the oven to 400 degrees. Then in a large bowl, combine the ground chicken, spinach, bread crumbs, onion, 1/3 cup Parmesan cheese, salt, pepper, garlic and egg. Stir together with a fork then mix gently with your hands until evenly combined. Form the mixture into meatballs about 1 1/2 inches. 
3. Heat olive oil in another large skillet pan over medium-high heat. Add the meatballs to the pan in a single layer. Cook, turning occasionally, until all sides are browned. They will not be fully cooked because they will finish cooking when baked. Place the meatballs in the pan with the tomato sauce. Sprinkle mozzarella and remaining 2 tablespoons Parmesan cheese over the top. Bake until the cheese is melted and the meatballs are cooked through, about 15 minutes. Remove from oven, garnish with fresh basil and serve.

Recipe and photo source slightly adapted from:http://www.spoonfulofflavor.com/2015/08/10/spinach-chicken-parmesan-meatballs-in-creamy-tomato-sauce/

Korean BBQ Beef

This delicious easy Korean BBQ beef also called "bulgogi" it is tender melt in your mouth beef marinated in delicious soy sauce, brown sugar, honey, sesame oil, honey, and some garlic. This is a quick delicious meal that quickly can be grilled or cooked on a grill pan..a Make some rice on the side and waa laa a yummy meal that everyone will love..I found this recipe, made it and gave loved it since I know you will enjoy this like my family does..

1. Thinly slice 1 pound of sirloin or tenderloin beef against the grain.
2. Mix these ingredients in a large bowl to make the marinade
3. • 3 Tablespoons water
   • 2 Tablespoons soy sauce
   • 1 Tablespoon of brown sugar
   • 1 Tablespoon honey
   • 1 Tablespoon sesame oil 
   • 1 Tablespoon toasted sesame seeds 
   • 2 chopped scallions 
   • 4 cloves of minced garlic
   • 1/2 teaspoon black pepper.
4. Add the beef to the marinade in a large storage bag, and keep in the fridge at least 1 hour. If your cut of beef is tough, you can marinate longer to soften it
5. Cook it on a pan or a grill, and transfer to a plate to serve.
6. Sprinkle chopped green onion and toasted sesame seeds over top and serve with rice on the side

Recipe and photo source adapted from:http://www.maangchi.com/recipe/easy-bulgogi