How do you take something simple and make it delicious? tell me the recipe!?

Answer 1

I have a bazillion recipes to share.... not that much room though, if you want more email...

Here's a few ideas for chicken

Chiles Rellenos Chicken

2 boneless, skinless chicken breasts
1 lime, cut in half crosswise
1 egg white
1 garlic clove, pressed
½ cup finely crushed nacho cheese flavored tortilla chips (about 1 ½ cup chips)
½ can (4 oz) whole green chiles, drained and cut into strips
2 Tbsp shredded Monterey Jack cheese
1 tsp snipped fresh cilantro
Prepared salsa (optional)

1.Preheat oven to 400 degrees. Spray small bar pan with nonstick cooking spray. Rinse chicken and pat dry with paper towels. Place one chicken breast half in resealable plastic food storage bag; seal bag. Lightly flatten chicken to even thickness using Meat Tenderizer. Repeat with remaining chicken breast half.
2.Juice lime halves into small batter bowl using Citrus Press. Add egg white and garlic pressed with Garlic Press.; whisk until frothy using Stainless Whisk.
3.Place Tortilla chips in another resealable food storage bag and finely crush using the flat side of the Meat Tenderizer. Place crushed chips in a shallow dish. Dip chicken in the egg mixture and then into chips coating completely. Discard remaining chips. Place chicken on pan.
4.Bake 20-22 minutes ir until chicken is no longer pink and juices run clear. Arrange chile strips over chicken; sprinkle with cheese. Bake 2-3 or just until cheese melts. Remove from oven. Sprinkle with cilantro. Serve with salsa, if desired.

Yield: 2 servings

Nutrients per serving: Calories 530, Total Fat 22g, Saturated Fat 5g, Cholesterol 75mg, Carbohydrate 48g, Protein 36g, Sodium 700mg, Fiber 4g

Diabetic exchanges per serving: 3 starch, 4 medium-fat meat (3 carb)

Cook’s Tips
The ingredients in this recipe can easily be doubled and baked on the Medium Bar Pan.
The Citrus Press makes juicing limes a quick and easy task. Simply slice a lime in half crosswise, place into the hopper of the press and squeeze.
Traditional chiles rellenos start with mild pablano peppers that are stuffed with Chihuahua cheese, then dipped in an egg batter or breaded and fried.

Quick Curried Chicken

3 cups hot cooked white rice
1 medium green bell pepper
1 medium red bell pepper
1 lb boneless, skinless, chicken breasts cut into 1” pieces
1 Tbsp ground curry powder
1 tsp cornstarch
½ tsp ground ginger
¼ tsp ground salt
1 garlic clove pressed
1 can (14 oz) light coconut milk
1 can (14 oz) pineapple chunks in juice, drained
2 Tbsp snipped fresh cilantro leaves
Chopped peanuts or toasted coconut (optional)

1.Prepare rice according to package directions, keep warm
2.Meanwhile, cut bell peppers and chicken into 1” pieces using Chef’s Knife. In Classic Batter Bowl, combine curry powder, cornstarch, ginger and salt; mix well. Add chicken, toss to coat evenly.
3.Heat 12” Family Skillet over high heat until hot. Lightly spray with nonstick cooking spray. Add chicken and garlic, pressed with Garlic Press. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from skillet.
4.Reduce heat to medium-high. Add bell peppers; cook and stir 1-2 minutes. Stir in coconut milk, pineapples and chicken; bring to boil. Reduce heat; simmer over low heat 15 minutes or until sauce thickens. Add cilantro; mix gently. Serve over rice. Sprinkle with peanuts or toasted coconut; if desired.

Enchiladas Extraordinaire

2 Tbsp fresh cilantro, snipped
4 cups shredded cooked chicken or turkey
1 can (10 ¾ oz) condensed cream of chicken soup
1 package (8 oz) shredded Mexican-style cheese blend, divided
1 cup sour cream
1 can (4 oz) chopped green chilies, undrained
1 1/8 tsp chili powder, divided
½ tsp ground cumin
11 (6 in) corn tortillas
Veg oil

Preheat oven to 350. Snip cilantro with Kitchen Shears. In Batter Bowl, combine cilantro, chicken, soup, 1 ½ cup of the cheese, sour cream, chilies, 1 tsp of chili powder and cumin; mix well. Place 4 tortillas on the bottom of 9” square baker, overlapping in the middle. Spoon 2 cups of the chicken mixture over tortillas; spread evenly in baker. Repeat for second layer. Top with remaining ½ cup cheese. Stack remaining 3 tortillas and cut into 16 thin triangles using Pizza Cutter. Sprinkle over casserole. Spray tortillas with veg oil using kitchen spritzer. Sprinkle with remaining 1/8 tsp of chili powder. Bake 30-35 minutes or until thoroughly heated.


Cooks Tips:
Cilantro, also called Chinese parsley or Coriander is a fresh herb with bright green leaves and a lively pungent fragrance. Sold in bunches, it adds distinctive flavor to Mexican and Asian foods. To store Cilantro, place bunch with stem ends down in a glass filled with water just enough to cover 1” of the stems. Cover loosely with a plastic bag and refrigerate up to 5 days.

Tool Tips:
For a quick way to snip fresh cilantro, parsley and other herbs without a mess, place the herbs in a small bowl and snip with the kitchen shears.

Use the Hold N’ Slice to easily shred chicken. The strong stainless prongs will separate cooked chicken meat into long thin strands.


Curly Pasta and Chicken Toss
2 C. fusilli pasta
2 T. cornstarch
1/2 tsp. salt
1 (10 oz./284mL) can condensed chicken broth
Zest of 1 lemon
2 large carrots
1 medium red pepper
1 lb. boneless, skinless chicken breasts
2 tsp. vegetable oil, divided
2 garlic cloves, pressed
2 C. broccoli florets
2 T. fresh snipped basil leaves (or 1 tsp. dried)
1 oz. fresh Parmesan cheese, grated (about 1/4 cup)

Cook pasta according to package directs in (4qt/3.8L) Casserole with Lid. Drain and keep warm. Meanwhile, combine cornstarch and salt in Small Batter Bowl. Whisk in chicken broth using Mini-Whipper. Zest Lemon; add to chicken broth mixture; set aside.
Cut carrots diagonally into 1/4-inch thick slices using Garnisher. Cut red pepper into 1-inch pieces using Utility Knife. Cut chicken into 1-inch thin strips.
Heat 1 teaspoon oil in Stir-fry Skillet over medium-high heat until hot. Press garlic into skillet using Garlic Press. Add chicken; stir fry 5 minutes, stirring with Bamboo Spoon. Remove from skillet. Heat remaining oil in skillet; add carrots and stir-fry 2 minutes. Add broccoli and pepper; stir-fry 2-3 minutes or until vegetables are crisp-tender.
Add broth mixture and browned chicken. Bring to a boil; reduce heat to medium and cook until mixture is slightly thicken, stirring occasionally. Remove from heat.
Stir in fusilli and basil. Serve immediately using Nylon Slotted Server. Grate Parmesan cheese over pasta using Deluxe Cheese Grater. Top with coarsely ground black pepper, if desired.

Smoky Chicken Fettuccini
6 slices bacon
1/2 cup diced onion
6 large cloves garlic, peeled
1/2 cup coarsely chopped red bell pepper
1/2 cup (2 ounces) grated smoked Provolone cheese
8 ounces uncooked fettuccini noodles, broken in half
1 cup frozen peas
2 cups diced cooked chicken
1 cup half and half
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
2 tablespoons snipped fresh parsley


1.Bring water to a boil in (8-qt.) Stockpot. Meanwhile, cut bacon into 1/2-inch pieces using Santoku Knife. Cook bacon in (12-in.) Skillet over medium heat until crisp. Remove bacon from Skillet; drain on paper towels. Drain grease from Skillet (do not wipe out).
2.Dice onion using Chef’s Knife. Thinly slice garlic using Ultimate Mandoline fitted with thin slicing blade. Coarsely chop bell pepper using Food Chopper. Coarsely grate cheese using Deluxe Cheese Grater; set aside. Add onion, garlic and bell pepper to Skillet. Cook over medium heat 2-3 minutes or until vegetables are tender. Remove Skillet from heat; set aside.
3.Meanwhile, cook pasta according to package directions (see Cook’s Tip). Add peas to Stockpot; carefully drain pasta and peas using Drainer. Add pasta and peas to Skillet. Add bacon, cheese, chicken, half and half, black pepper and salt; toss well to coat. Cook and stir over medium heat until sauce is slightly thickened and mixture is hot. Sprinkle with parsley; serve immediately.
Cook's Tip: A simple way to adjust the consistency of pasta sauce that is too thick is to remove about 1 cup of pasta cooking water using the Nylon Ladle before draining the pasta. Stir a small amount into the sauce as needed.

Smoked Provolone cheese is smoked over applewood for a full-bodied, smoky flavor. Plain Provolone cheese can be substituted for the smoked Provolone cheese, if desired.

Answer 2

I have a recipe that is simple (so that I can remember it more easily!) but still delicious. These are all average measurements. Base 10 digestives (if you're in the US, then use Graham crackers) 3 tablespoons butter Filling 400g soft cheese few drops vanilla essence 150 ml condensed milk 200 ml whipping cream Topping 150ml toffee sauce (optional) Break the biscuits in a bag, then melt the butter in a pan, add them together then press into the bottom of the tin. Chill. Meanwhile mix the soft cheese, vanilla and condensed milk in a bowl, and more or condensed milk to sweeten as you wish. In another bowl, beat the cream till thick. Fold it into the cheese, condensed milk mixture. If you want a toffee cheesecake, add 50ml of toffee sauce now. Spread onto biscuit base and chill. If you want the toffee sauce topping, squeeze or pour it on after 30 minutes, then put it back in the fridge till set. Hope you like it!

Answer 3

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 4

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.

Answer 5

pancakes use bisquick batter and add pumpkin sugar cinnamon vanilla and mix well to get hearty thick pancakes so delicious or use chocolate chips or blueberry chips