VEGAN OATMEAL CREAM PIES

VEGAN OATMEAL CREAM PIES

A layer of creamy vanilla filling sandwiched between two soft-baked oatmeal cookies, reminiscent of the Little Debbie's treats we all know and love. This is one vegan indulgence you absolutely must try!

INGREDIENTS

Cookies

1. 1 ¼ cups (2 ½ sticks) vegan butter, softened to room temperature
2. 1 cup dark brown sugar
3. ½ cup granulated sugar
4. 1 Ener-G Egg Replacer egg* (1 ½ teaspoons egg replacer + 2 Tablespoons warm water)
5. 2 teaspoons vanilla extract
6. 1 Tablespoon dark molasses
7. 1 ½ cups all-purpose flour
8. 1 teaspoon baking soda
9. ½ teaspoon salt
10. ¾ teaspoon ground cinnamon
11. ¼ teaspoon ground cloves
12. 3 cups uncooked quick-cooking oats

Cream Filling

1. ¾ cup (1 ½ sticks) vegan butter, softened to room temperature
2. 3 cups powdered sugar
3. 3 Tablespoons almond milk
4. 1 ½ teaspoons vanilla extract

INSTRUCTIONS

1. First, make the cookies. Preheat oven to 375°F. Line a large cookie sheet with parchment paper or silicone baking mat. Set aside.
2. Using an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until creamy and light in color. Add Ener-G egg, vanilla and molasses, scraping down the sides as needed. Set aside.
3. In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon and cloves until thoroughly mixed. Whisk in the quick oats.
4. With the mixer running on low, slowly add dry ingredients to the wet ingredients. Dough will be very thick. You will likely need to finish the mixing by hand with a large wooden spoon.
5. Using a large cookie scoop, scoop dough into balls and drop onto prepared cookie sheet. Each dough ball should be about 3 Tablespoons. Cookies will spread in oven, so space each dough ball about 2 inches apart.
6. Bake for 10 minutes, until cookies are barely golden around the edges. Allow cookies to cool on cookie sheet for 3-5 minutes before transferring to a wire rack to cool completely.
7. While the cookies cool, make the cream filling. Using an electric mixer fitted with the paddle attachment, beat the butter for about 1 minute until creamy.
8. Add powdered sugar and mix on medium speed for 1-2 minutes.
9. Add almond milk and vanilla, and increase mixing to high for 3-4 minutes until fluffy.
10. To assemble the cookie sandwiches, spread about 1 ½ Tablespoons of filling on the bottom side of half of the cookies. Sandwich with remaining cookies, bottom sides together.

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CRISPY BLACK BEAN TACOS WITH AVOCADO-LIME SAUCE

CRISPY BLACK BEAN TACOS WITH AVOCADO-LIME SAUCE

These crunchy tacos filled with perfectly spiced black beans and melty cheese are seriously addictive! The avocado lime sauce is to die for. A simple vegetarian meal that kids, teens and adults will love!

Ingredients

for the tacos:

1. 3 cups Best Ever Mexican Black Beans (click link for recipe)
2. 3/4 cups Mexican cheese blend
3. 12 corn tortillas
4. 4-6 tablespoons vegetable oil, divided
5. for the sauce:
6. 2 avocados
7. 1/2 bunch cilantro, thick stems removed
8. 3 limes, juiced
9. 1 jalapeno, seeded if desired
10. 1/3 cup olive oil
11. 1 teaspoon taco seasoning
12. 1/2 teaspoon salt
13. 1 tablespoon sugar
14. 2 tablespoons water

Instructions

Make the Sauce:

Add all ingredients in a blender. Blend until smooth.

Make the Tacos:

1. Heat 2-3 tablespoons of oil in a skillet over medium-high heat.
2. Add two tortillas to the skillet and allow them to heat in the oil for about 10 seconds.
3. Cover one side of each tortilla with 1/4 cup of beans, and top beans with 1 tablespoon Mexican Cheese Blend.
4. Using a spatula, carefully fold the tortilla in half, on top of itself and press down with the spatula to shape the taco.
5. Cook 3-4 minutes, then using a spatula flip the tacos and cook an additional 3-4 minutes, until browned and crispy.
6. Continue the process until all the tacos are done, adding additional oil as the pan dries out.
7. Serve immediately.

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Broccoli Stir Fry Recipe

Broccoli Stir Fry Recipe

This Garlic Broccoli Stir Fry Recipe is a super quick 10 minute dinner that's light, fresh and veggie packed.

Ingredients

1. 1 tbsp. Vegetable Oil
2. 1/2 Red Onion thinly sliced
3. 1 Orange Bell Pepper thinly sliced
4. 12 oz Broccoli Florets Fresh (I used bagged, fresh from produce section)
5. Salt and Pepper to taste
6. 1 cup Sugar Snap Peas
7. 1 Green Onion chopped
8. 1 tbsp. Sesame Seeds
9. Juice of half a lime

Sauce:

1. 5 Garlic Cloves minced
2. 2 tsp. Sesame Oil
3. 1/4 Cup Soy Sauce low Sodium
4. 1/2 cup Vegetable Broth
5. 2 tsp. Maple Syrup
6. Salt and Pepper to taste
7. 2 tsp. Corn Starch

Instructions

1. In a medium bowl, whisk garlic, sesame oil, soy sauce, vegetable broth, maple syrup and corn starch. Mix well. Set aside.
2. Add vegetable oil to a pan over medium high heat. Add red onion, bell pepper and broccoli florets. Season with salt and pepper. Saute for about 6 to 8 minutes.
3. Reduce to medium heat. Add sugar snap peas and sauce. Stir constantly and cook for another 3 minutes or so until sauce thickens slightly.
4. Remove from heat. Stir in green onion, juice of half a lime and sesame seeds.
5. Serve immediately over rice.

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THE BEST VEGAN CHOCOLATE CAKE

The Best Vegan Chocolate Cake

The Best Vegan Chocolate Cake- A quick and easy recipe, made in 1 bowl! This really is the best chocolate cake ever, vegan or otherwise. It's super moist, rich and full of chocolate. 

Ingredients

Chocolate Cake

1. 1 cup unsweetened almond milk
2. 1 tablespoon apple cider vinegar
3. 2 cups all purpose flour
4. 1 3/4 cups granulated sugar
5. 3/4 cup cocoa powder
6. 2 teaspoons baking powder
7. 1 1/2 teaspoons baking soda
8. 1 teaspoon salt
9. 1/2 cup canola oil OR melted coconut oil
10. 2/3 cup unsweetened applesauce
11. 1 tablespoon pure vanilla extract
12. 1 cup boiling water

Chocolate Buttercream Frosting

1. 1 cup cocoa powder
2. 1 1/2 cups earth balance vegan butter, softened baking sticks preferred
3. 4-5 cups powdered sugar
4. 2 teaspoons pure vanilla extract
5. 1/4-1/2 cup unsweetened almond milk

Instructions

For the Chocolate Cake

1. Preheat oven to 350 degrees F and grease two 9-inch cake pans. I also line them with parchment rounds and lightly flour for easy removal of the cakes later.
2. Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.
3. In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.
4. Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined. 
5. Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be, trust me!
6. Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.

For the Chocolate Buttercream Frosting

1. Add the cocoa powder to a large bowl (I just wipe out the cake bowl and use it for the frosting). Whisk well to remove any clumps.
2. Add the softened vegan butter and mix with a hand mixer until creamed and well combined.
3. Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powdered sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined.
4. If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold it's shape, add more powdered sugar until it thickens up. 
5. Frost the cake using an icing spatula or just a butter knife.

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VEGAN JALAPENO POPPER MAC AND CHEESE

VEGAN JALAPENO POPPER MAC AND CHEESE

DESCRIPTION

1. Say hello to the ultimate comfort food! This mac and cheese is the best!
2. SCALE 1X2X3X
3. INGREDIENTS
4. 1/2 cup raw cashews, soaked in water overnight then drained
5. 1 1/2 cups water
6. 2 tbsp nutritional yeast
7. 2 tsp dijon mustard
8. 1/2 tsp salt
9. 1/2 tsp pepper
10. 1 tbsp avocado oil (or vegetable oil)
11. 3 garlic cloves, minced
12. 1 small onion, finely chopped
13. 2 jalapeno peppers, seeds removed and finely chopped
14. 2 tbsp vegan cream cheese
15. 250 grams pasta of choice (I used cavatappi)
16. 1/2 cup Carrington Farms Crounons, crushed

INSTRUCTIONS

1. Add the cashews, water, nutritional yeast, dijon mustard, salt and pepper to a high-speed blender and blend until smooth and creamy. Set aside.
2. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water.
3. Heat the avocado oil in a pan on medium-high heat, then add the onion and cook for 2 minutes.
4. Next, add the garlic and jalapenos and cook for another minute.
5. Reduce heat to medium and add the cream cheese and cashew sauce to the pan, stirring until everything is well incorporated.
6. Add the pasta and 1/2 cup of pasta water to the pan and mix everything together, letting cook for 2-3 minutes until thick and creamy.
7. Transfer the mac and cheese to a baking dish and top with the crushed Crounons.
8. Place under the broiler for 1-2 minutes (keep a close eye on it!) until browned.
9. Remove and serve.

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VEGAN BANG BANG BROCCOLI

Vegan Bang Bang Broccoli

Asian inspired broccoli panko fried to perfection drizzled with a creamy sweet and spicy sauce. 

Ingredients

Bang Bang Sauce

1. 1/4 C. Vegan mayo
2. 2 Tbsp. Chili paste
3. 1 Tbsp. Agave nectar

Batter

1. 1 C. Almond milk
2. 1 tsp. Apple cider vinegar
3. 3/4 C. All purpose flour
4. 1/2 C. Cornstarch
5. 1 tsp. Salt
6. 2 tsp. Hot sauce

And the rest

1. 2 C. Panko bread crumbs
2. 1 Head of Broccoli
3. Oil for frying
4. Chives for garnish(optional)

Instructions

1. Make the sauce, whisk together the mayo, chilli paste and agave in a small bowl. Set aside.
2. Make the batter, add the apple cider vinegar to the almond milk in a small bowl and let sit for a few minutes to make vegan buttermilk. Add the flour, cornstarch, and salt to a medium sized mixing bowl, then add the hot sauce and almond milk mixture to the dry ingredients and whisk together until combined.
3. Put the panko in a separate bowl.
4. Cut broccoli into florets, then heat the oil on medium high in a large pan, I like to use a cast iron skillet, you need about 1/2-1 inch of oil at the bottom of the pan.
5. Dip each floret of broccoli in the batter, then into the panko and coat thoroughly. Once the oil is hot add the broccoli to the hot oil. Fry for about a minute or two on each side, or until brown and crispy. Drizzle with sauce and serve immediately.

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VEGAN TEX MEX EGG ROLLS

Vegan Tex Mex Egg Rolls

Vegan egg rolls filled with taco tofu, black beans, corn and cilantro. With an avocado buttermilk ranch dip!

Ingredients

1. 1/2 Block Extra firm tofu (about 8 oz.)
2. 2 tsp. Olive oil
3. 1/2 C. Black beans, canned
4. 1/2 C. Corn, canned
5. 1 1/2 Tbsp. Taco seasoning
6. 1/4 C. Cilantro
7. 8-10 Egg roll wrappers, vegan (I used Dynasty)
8. Oil for frying

Vegan Avocado Buttermilk Ranch Dip

1. 1 Small Avocado
2. 1 C. Almond milk or other non dairy milk
3. 1 tsp. Apple cider vinegar
4. 2 Green onions, chopped
5. 1 Clove Garlic
6. 2 Tbsp. Dill, fresh
7. 1/4 C. Parsley, fresh
8. Juice of 1 Lemon
9. Salt and Pepper to taste

Instructions

1. Heat the olive oil in a non stick pan on medium high. 
2. Squeeze the half block of tofu over the sink, squeezing as much liquid out as you can. It is okay if it starts to crumble, you will be crumbling it anyways. 
3. Next, crumble the tofu into the non stick pan. Break up any large pieces with a wooden spoon. Press the crumbled tofu into the pan and saute, reducing heat as needed for a few minutes, until the tofu is starting to brown, then toss and press back into the pan. Repeat until all of the tofu is light brown. 
4. Then add about half the taco seasoning, and toss to coat. 
5. Now, drain the black beans and corn, then add them to the pan. Stir to combine and add the remaining taco seasoning. At this point if the black beans and corn don't have enough liquid to mix around the seasoning, add a splash of water. 
6. Saute for another minute to heat the black beans and corns. Remove from the heat. 
7. Next, begin to heat about 1/2 an inch of light oil in a skillet on medium high. 
8. Now, make the egg rolls, take one wrapper, place a line of about 2 tablespoons of filling in the center. Then place a few cilantro leaves on top of that. Then fold the sides on to it. Then roll the entire thing. Rub a little water on the end to seal the egg roll. Repeat with all the filling. 
9. When the oil is hot, place a few egg rolls in the oil at a time, seam side down. Fry on each side for a minute or two until they are nice a brown. 
10. Make the dip if you are using it, whisk together the almond milk and apple cider vinegar, set aside for a minute. 
11. Now cut the avocado in half, remove the pit and scrap all of the avocado into a blender. Then add the almond milk and remaining dip ingredients. Blend, scraping down sides as needed until it is nice and smooth. Add a few pinches of salt and pepper. Taste and adjust seasoning. 
12. When all the egg rolls are done and so is the dip, serve immediately!
13. Recipe Notes
14. I have made a variation by adding vegan cheese to the egg rolls before frying. Which is totally delicious and a great option if you are so inclined.
15. These egg rolls can be baked as well! Spray a baking sheet with non stick spray. Place the egg rolls on the pan, seam side down. Spray the tops with more non stick spray and bake at 425 degrees for 10-15 minutes!

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The Best Vegan Banana Pancakes

The Best Vegan Banana Pancakes

Hands down THE best Vegan Banana Pancakes. They are soft, fluffy, super delicious and so simple to make, from scratch, in a blender. This is an essential, keep handy in your back pocket, recipe that everyone needs for an easy, yet decadent breakfast! 

Ingredients

1. 240 ml / 1 cup unsweetened non dairy milk
2. 2 tablespoons + 1 teaspoon oil of choice , or cashew butter for oil free but they won't be quite as light and fluffy
3. 1 medium banana, peeled , weighing around 170 g in it's skin
4. 200 g / 1½ cups + 2 tablespoons all purpose flour , or spelt flour (see the recipe notes re measuring the flour). If you are in the UK use plain flour
5. 2 tablespoons sugar
6. 1 tablespoon baking powder
7. ¼ teaspoon baking soda (bicarbonate of soda in the UK)
8. ½ teaspoon salt
9. 1 teaspoon ground cinnamon
10. ¼ teaspoon ground nutmeg

Instructions

1. Add all of the ingredients to a blender . It blends up much easier if you add the liquid ingredients first, followed by the dry ingredients. 
2. If you don't have a blender you can make them by hand. I will include instructions at the end. 
3. Blend the ingredients until smooth. Don't over blend. turn it off as soon as everything is smooth and combined. It should take less than a minute. 
4. Leave the batter to rest for at least 10 minutes. It will be thick. Don't be tempted to thin it. While it rests, preheat your griddle to medium (about 325 °f) or use a skillet or frying pan .
5. Lightly grease the pan/griddle with a brush, then pour the batter on in rounds, about 1 ladle full per pancake or roughly ⅓ of a cup. Leave to cook until bubbles appear all over the top and begin to pop, then flip very gently.
6. Allow to cook for another 2 to 3 minutes until golden then remove from the pan and serve immediately. 

To make by hand:

1. Mash the banana really, really well until it is a puree consistency. Beat it together with the milk and oil until combined well. 
2. Add all of the dry ingredients to a bowl, whisk them together, then gradually pour in the milk, stirring as you go to work out the lumps. Stir until all of the flour is absorbed and the batter is smooth, then leave to rest for 10 minutes before carrying on as above.

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Crispy Honey Chilli Potatoes

Crispy Honey Chilli Potatoes

DESCRIPTION

Watch Recipe Video Above. Crispy Honey Chilli Potatoes are a super addictive snack – fried potato fingers are tossed in a sesame honey chilli sauce that’s sweet and spicy and will give you sticky fingers that you’ll be licking to get every last bit of sauce!

INGREDIENTS

1. 4–5 medium Potatoes, peeled and cut into fingers
2. Oil for deep frying

First Coating:

1. 2 teaspoon Chilli powder
2. 1 teaspoon Garlic Paste
3. 1 teaspoon Red Chilli Paste
4. 3 tablespoon Corn Flour
5. 3 tablespoon All Purpose Flour
6. 2 teaspoon Salt

Second Coating:

1. 3 tablespoon All Purpose Flour
2. 3 tablespoon Corn Flour
3. 1/4 teaspoon Black Pepper
4. 2–3 tablespoon Water

For the Sauce:

1. 2 tablespoon Oil
2. 1 tablespoon finely chopped Garlic
3. 1 teaspoon Red Chilli Flakes
4. 3 tablespoon White Sesame Seeds
5. 1 teaspoon Vinegar
6. 1 teaspoon Soy Sauce
7. 2 tablespoon Tomato Ketchup
8. 1 1/2 tablespoon Honey
9. 1 teaspoon Red Chilli Paste
10. 1/4 cup Water + 1 teaspoon Corn Flour mixed to make a slurry
11. 2 tablespoon chopped Spring Onion (green part only)

INSTRUCTIONS

1. Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.
2. Mix together corn flour, all purpose flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour mix. Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. It’s important that you drop one potato finger at a time in to the oil so that they don’t stick together (watch video above to see how to do this). Remove the potato fingers on a tissue lined plate and let them cool.
3. For the second coating, make a medium thick batter with all purpose flour, corn flour and pepper powder by adding just a few tablespoons of water. Dip the half done fries in this batter and fry again in hot oil till crisp and golden. Drain on a kitchen paper and keep aside.
4. Heat 2 tablespoons oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes and sesame seeds and saute for another minute to toast them. Now add vinegar, soy sauce, ketchup, honey and the red chili paste and stir together. Mix corn flour with 1/4 cup water to make a slurry and add this to the honey- vinegar mixture in the wok and stir for a few seconds till it thickens.
5. Add the fried potato fingers and spring onion greens and toss together so that they are coated evenly in sauce. Switch off the flame and serve immediately garnished with some more sesame seeds and spring onion greens.

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TOMATO & ROASTED MEDITERRANEAN VEGETABLE RISOTTO (VEGAN)

Creamy Tomato & Roasted Veg Risotto (Vegan)

Ingredients

For the roasted vegetables

1. 1 tbsp olive oil
2. 300 g cherry tomatoes
3. 2 red peppers
4. 1 large courgette, zucchini
5. A generous pinch of salt and pepper
6. For the risotto
7. 1 tbsp olive oil
8. 1 large red onion, diced
9. 3 garlic cloves, minced
10. 225 g risotto rice
11. 1 tbsp balsamic vinegar
12. 250 ml passata
13. 250 ml vegetable stock
14. Approx 6 sun-dried tomatoes, chopped into small chunks
15. A small bunch of fresh basil, torn
16. salt and pepper, to taste
17. Optional vegan parmesan or "nooch", to serve

Instructions

To roast the vegetables

1. Preheat the oven to 180C / 350F and add the olive oil to a roasting tin.
2. Chop the vegetables into small chunks and spread out in the tin, adding the salt and pepper before giving everything a shake to coat.
3. Roast for 30 minutes.

To make the risotto

1. Meanwhile, add olive oil to a shallow casserole dish or large frying pan, on a low-medium heat.
2. Sauté the onion for a few minutes before adding the minced garlic and cooking for another minute.
3. Stir in the rice with the vinegar and stir for approx 30 seconds, to coat it in the oil.
4. Pour in the passata and vegetable stock, 1/2 cup at a time, alternating between the two. Allow each amount to be absorbed by the rice before adding the next.
5. After 20 minutes, add in the sundried tomatoes and the roasted vegetables. Give everything a stir, adding more liquid if needed, and cook for a further 5 minutes until everything is cooked through and the rice is done.
6. Remove from the heat and stir in the basil, salt and pepper and vegan cheese (if using). Feel free to stir in any extra oil or dairy-free butter at this point for an extra creamy risotto.
7. Serve right away and enjoy!

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Blackened Chicken with Avocado Cream Sauce Recipe

BLACKENED CHICKEN WITH AVOCADO CREAM SAUCE RECIPE

INGREDIENTS

CHICKEN

1. 1 1/2 pounds boneless skinless chicken breasts, 1 to 1 1/2 inches thick
2. 1 teaspoon paprika
3. 1 teaspoon cumin
4. 1 teaspoon onion powder
5. 1 teaspoon pepper
6. 1/2 teaspoon salt
7. Pinch cayenne pepper (add up to 1/2 teaspoon for more heat)
8. 1 teaspoon cooking oil (I use coconut oil)

AVOCADO SAUCE

1. 1/2 of an avocado, chopped
2. 1/3 cup plain Greek yogurt
3. 1 tablespoon lemon juice
4. 1/2 teaspoon garlic powder
5. 1/8 teaspoon salt
6. 1/8 teaspoon pepper

INSTRUCTIONS

1. Add paprika, cumin, onion powder, pepper, salt, and cayenne to a gallon resealable bag and shake to combine. Then add the chicken breasts to the bag with the spices and shake to coat chicken evenly.
2. Heat oil in large skillet over medium-high heat. Cook chicken for about 7 minutes each side, or until cooked through.
3. Meanwhile, add avocado, Greek yogurt, lemon juice, garlic powder, salt, and pepper to a blender or food processor and blend until smooth.
4. Serve chicken with avocado sauce. Garnish with sliced green onions, if desired.

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CHICKEN GYRO RECIPE

Chicken Gyro

Chicken Gyro – an easy to make sandwich, great for both lunch and dinner. Served with fresh vegetables and tzatziki sauce.

Ingredients

For the chicken marinade:

1. 1 lb. chicken breast sliced into ½-inch strips
2. 3 tbsp. olive oil
3. 1 tbsp. lemon juice
4. 1 tbsp. red wine vinegar
5. 1 tsp. paprika
6. 1 tsp. dried oregano
7. 1/2 tsp. salt
8. 1/2 tsp. pepper

For the Tzatziki Sauce:

1. 1 medium cucumber
2. 1 cup plain Greek yogurt
3. 1 tbsp. extra virgin olive oil
4. 1 tbsp. lemon juice
5. 2 tbsp. chopped fresh dill
6. 1 medium clove garlic pressed or minced
7. ¼ teaspoon salt

For the Gyro:

1. Pita bread
2. Shredded iceberg lettuce
3. Sliced tomatoes
4. Sliced cucumbers
5. Sliced onion
6. Feta cheese

Instructions

1. Marinate the chicken. Place the chicken in a medium bowl and add all of the marinade ingredients. Mix it well, cover with plastic wrap, and marinate for at least 2 hours, preferably overnight.
2. Make the tzatziki. Grate the cucumber and squeeze the excess liquid out with your hands. Discard the liquid. Place the cucumber in a mixing bowl with the rest of the tzatziki ingredients and mix well.
3. Cook the chicken. Heat a large, non-stick skillet over medium-high heat. Add the chicken slices and cook for about 4-5 minutes on each side, until cooked through. Slice the chicken into thin strips.
4. Make the Gyro! Warm the pita bread (in the oven or microwave). Add a bit of shredded lettuce, tomato, cucumber, onion, and chicken on top. Drizzle with a generous amount of tzatziki and feta cheese, if desired. Fold the gyro* in half and serve.

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Buffalo Chicken Taquitos For The Win!

Buffalo Chicken Taquitos

Ingredients

1. 1 pkg cream cheese, softened (8 ounce)
2. 1/2 cup ranch dressing
3. 1/2 cup buffalo sauce
4. 1 rotisserie chicken, shredded
5. 1 cup shredded cheddar cheese
6. 24 flour tortillas, fajita size
7. non-stick spray

Directions

1. Preheat oven to 450 degrees.
2. Spray a baking sheet with non-stick cooking spray and set aside.
3. Mix softened cream cheese, ranch dressing, and buffalo sauce until well combined in a large bowl. The mixture should be smooth.
4. Mix the shredded rotisserie chicken and shredded cheese into the cream cheese mixture.
5. For each Taquito, spoon a large tablespoon of the chicken mixture onto each flour tortilla. Spread in a thin line from one side to the other.
6. Roll each tortilla up tightly around the chicken mixture and place seam side down on the baking sheet.
7. Continue assembling each taquito one at a time until you’re done.
8. Once all taquitos have been assembled and placed on the baking sheet, generously spray the tops with non-stick cooking spray.
9. Bake for 10 minutes. Pull from oven and flip taquitos over. Bake for an additional 5 minutes or until golden brown.

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Crack Chicken Noodle Soup

Crack Chicken Noodle Soup

Ingredients

1. 3 cups cooked shredded or chopped chicken breast (You can also use rotisserie chicken)
2. 1 (10.5 oz.) can condensed chicken soup
3. 6 cups low-sodium chicken stock
4. 1 cup whole milk
5. 1/2 cup chopped celery
6. 2 medium carrots, sliced
7. 1 (1 oz.) packet Ranch dressing mix
8. 1 cup crumbled bacon
9. 1 1/2 cups shredded mild cheddar cheese
10. 1/2 cup cream cheese, softened
11. 8 oz. Thin Spaghetti or Angel Hair - uncooked

Instructions

1. Combine chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil.
2. Turn down heat to medium-low and simmer for 20 - 25 minutes.
3. add noodles and cheese and simmer until noodles are fully cooked.
4. Top with extra crumbled bacon if desired
5. ENJOY!!

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Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

1. 3 large chicken breasts
2. 5 C corn flakes
3. 3/4 C flour
4. 1/2 t salt
5. 1/2 C milk
6. 6 T olive oil 
7. 1 12 oz package bowtie noodles (farfalle)

SAUCE:

1. 1 (8 ounce) package cream cheese
2. 1 tsp Italian seasoning
3. 1/4 tsp granulated garlic
4. 1/2 tsp oregano
5. 1/4 tsp seasoned salt
6. 1 tsp chicken bullion granules
7. 1 Tb butter
8. 2 (10 ounce) cans cream of chicken soup
9. 1 C chicken broth (I used 1 C warm water + 1 tsp chicken bullion)
10. 1/2 C milk

1. In a small food processor crush the corn flakes into crumbs. 
2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine. 
3. Place the flour, milk and crushed corn flakes each into their own separate pan. Loaf pans work well for this. If you don’t have three loaf pans, do not dismay. You could use pie tins, or round cake pans…what ever works for you. 
4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top. 
5. Pound the chicken flat with a meat mallet. You will really be thankful for the Ziploc bag in this step. Who wants a bunch of chicken guts flying around their kitchen? Not me…that’s who. 
6. Take a pair of sharp kitchen scissors and cut each breast in half. 
7. Dredge the chicken in the flour. Be sure it gets covered on both sides. 
8. Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes.
9. Start cooking your pasta.
10. Remove the chicken from the freezer and dredge each piece in the milk……
11. and then immediately into the corn flake crumbs. Again, be sure both sides are covered well. 
12. Add the olive oil to a hot skillet. 
13. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes….
14. ….or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides.
15. Cover the pan and reduce the heat to medium. Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms. Burned bottoms are not advised. In any shape or form. Thank you. 
16. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil. 
17. Grab 1 package cream cheese and place it in a small bowl. Pop it into the microwave for 30 seconds. Add 1 tsp Italian seasoning, 1/4 tsp granulated garlic, 1/2 tsp oregano, 1/4 tsp seasoned salt, 1 tsp chicken bullion granules. 
18. Stir it all in to combine. 
19. Into your skillet place 1 tablespoon of butter and allow it to melt. Add 2 (10 ounce) cans cream of chicken soup, 1 C chicken broth (I used 1 C warm water + 1 tsp chicken bullion) and 1/2 C milk and the seasoned cream cheese. Whisk it well over medium high heat until it starts to bubble up. Let it cook for about 2 minutes. 
20. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.
21. Enjoy!

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Dorito Chicken Casserole

Dorito Chicken Casserole

Dorito chicken casserole is an easy chicken casserole that my family loved. This is a cheesy chicken dish that has the crunch of Doritos and the spice of rotel tomatoes. All our favorite flavors together in one dish.

Ingredients

1. 2 cups chicken, cooked and shredded
2. 2 cups Mexican cheese blend, divided
3. 1 10-ounce can cream of chicken soup
4. 1 cup sour cream
5. 1/2 packet taco seasoning
6. 1 can Rotel tomatoes, drained
7. 1 large bag Doritos, medium crushed

Instructions

1. Spray a 9x13 casserole dish with cooking spray and set the oven to 350.
2. Combine the shredded chicken with the cream of chicken soup and sour cream in a large bowl.
3. Fold in the can of drained Rotel tomatoes and the taco seasoning.
4. Crush the Doritos to medium bite sized pieces and spread 1/3 of the crushed Doritos evenly on the bottom of the prepared baking dish.
5. Spread 1/2 of the chicken mixture over the Dorito chips.
6. Spread 1/2 the shredded cheese blend over the first creamy chicken layer.
7. Repeat with a second layer of crushed chips, chicken blend and finish with the remaining cheese.
8. Bake for 25 minutes or until bubbly.
9. Top with any remaining shredded cheese or crushed Doritos when serving.

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Spicy Chicken and Avocado tacos with Creamy Cilantro Lime Sauce

Spicy Chicken and Avocado tacos with Creamy Cilantro Lime Sauce

Stove-top grilled chicken tacos topped with avocado and a creamy zesty cilantro lime sauce in under 30 minutes. 

Ingredients

For the Chicken

1. 1 pound chicken breasts cut into bite size pieces
2. 2 tbsp olive oil
3. 2 clove garlic crushed or minced
4. 1 tbsp chili powder
5. 1/2 teaspoon ground cumin
6. 1/4 teaspoon onion or garlic powder
7. 1/4 teaspoon kosher salt
8. 1 tbsp olive oil
9. squeeze of lime optional

cilantro lime sauce

1. 1/2 cup sour cream or Greek Yogurt or Mayo
2. 1/4 cup cilantro
3. 1 clove garlic
4. 1 teaspoon lime juice
5. salt and pepper to taste

To Assemble

1. 2 avocados, sliced
2. 6-8 small tortillas corn or flour

Instructions

To Make Chicken

1. Chop 2-3 medium chicken breasts into small bite-size pieces. In a medium bowl whisk together olive oil, garlic, chili, cumin, onion powder, and salt. Add in chicken and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 48 hours. 
2. To cook: Heat a large heavy-duty or cast iron skillet on high heat for 1 minute. Add the olive oil and chicken. Cook chicken in a skillet over medium-high heat until charred and cooked through, 8-12 minutes. Turn off heat and finish with a squeeze of lime (optional). 

To Make the Cilantro Lime Sauce

1. Add the sour cream, cilantro, garlic, lime juice and salt & pepper to blender or food processor. Blend for 30 seconds to 1 minutes or until creamy. 

To Assemble:

1. Char tortillas on stove-top if desired. Add some of the chicken to the warmed tortillas. Top with avocado and cilantro sauce.

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BAKED TOMATOES WITH MOZZARELLA AND PARMESAN

BAKED TOMATOES WITH MOZZARELLA AND PARMESAN

BAKED TOMATOES are a super quick and super easy side dish or appetizer for any occasion! These cheesy Baked Tomatoes with Mozzarella and Parmesan cheese are so simple yet incredibly delicious. They are always a hit when we make them and get eaten right away. These Baked Parmesan Tomatoes are just too tasty and fresh. 

INGREDIENTS

4 roma tomatoes sliced

1 cup shredded mozzarella cheese

1 cup shredded parmesan cheese

1/2 cup fresh basil chopped

olive oil

INSTRUCTIONS

1. Preheat oven to 400F
2. Place tomato slices on a parchment lined baking sheet
3. Top each tomato with a layer or parmesan and then a layer or mozzarella
4. Sprinkle the chopped basil on top of each tomato
5. Drizzle lightly with olive oil
6. Bake for 8-10 minutes or until cheese is melted and bubbly
7. Turn off oven and broil for 2-3 minutes to brown the cheese
8. Serve immediately. Enjoy!

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Best-Ever Chicken Salad

BEST-EVER CHICKEN SALAD

This Best-Ever Chicken Salad is really wonderful. Perfect for incredible chicken salad sandwiches (croissants are great!), or ton top of a lovely bed of green. Either way, you're just going to love this Best-Ever Chicken Salad! Using our Homemade Mayo recipe makes it even better!

INGREDIENTS

1. 3 - 4 lbs chicken parts (bone-in, skin-on thighs and breasts work well) (You'll need about 4 cups)
2. 2 tbsp olive oil
3. 1 cup seedless grapes, halved (red and green varieties are great)
4. 1 cup almonds, thinly sliced
5. 2 celery ribs, chopped
6. 3 scallions, thinly sliced(white and green parts)
7. 2 tbsp fresh dill, chopped
8. 1 tbsp fresh parsley, chopped
9. 1 cup mayonnaise
10. Juice of 1 lemon
11. 1 tbsp Dijon mustard
12. 1 tsp Kosher salt (start with 1/2 teaspoon, then add more, to taste)
13. Freshly ground pepper

INSTRUCTIONS

1. Pre-heat oven to 350°F
2. Rub the olive oil all over the chicken pieces and sprinkle with salt and pepper.
3. Bake for 45 to 55 minutes, or until internal temp reaches 165°F using an instant-read thermometer.
4. Remove the chicken from the oven and let cool. Remove the skin then pull the meat from the bones and roughly chop.
5. In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dll, & parsley.
6. In a small-medium bowl, mix together the mayonnaise, lemon, mustard, salt and pepper. 
7. Add the mayo/mustard mixture to the chicken mixture and gently stir until well mixed.
8. Cover with plastic wrap and refrigerate for at least an hour. 
9. Serve on a bed of greens with sliced tomatoes and avocado. Or, serve on bread with green leaf lettuce. Add more toppings to your taste!

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EASY CROCK POT FRENCH DIP SANDWICHES

Easy Crock Pot French Dip Sandwiches

These Easy Crock Pot French Dip Sandwiches are as simple as adding the ingredients to your slow cooker and letting it infuse your house with the intoxicating aroma of beef simmering in a richly seasoned au jus until it reaches mouthwatering perfection. 

Ingredients

1. 4 pounds beef roast (rump roast for slicing or chuck roast for shredding)
2. 10.5 oz can beef consomme (found by condensed soups)
3. 10.5 oz can condensed French onion soup
4. 12 oz Guiness beer
5. 1 tbsp worchestershire sauce
6. 1 tsp black pepper
7. 2 cloves of garlic
8. salt to taste

Sandwich

1. 6 French rolls
2. 6 slices Provolone cheese

Instructions

1. Add beef and all liquid/seasoning ingredients to the crock pot and set on high.
2. If you prefer to slice the beef, cook 3-4 hours, then remove beef from crock pot while still slightly firm and slice very thinly.
3. If you prefer shredded beef (easier), cook for 5 hours and shred with forks when tender, removing chunks of fat.
4. Preheat oven to 350 degrees.
5. Remove meat from crock pot, reserving juices, and pile meat on buns, topped with cheese.
6. Bake buns in the oven for 5 minutes, or until cheese has melted and buns warm.
7. Serve immediately with reserved juices (au jus) for dipping.

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Keto Shepherd’s Pie

Keto Shepherd’s Pie

Better than the traditional, this Keto Shepherd’s Pie is comfort food at it’s best! It’s loaded with beef, veggies, cauliflower mash and topped with cheese!

Ingredients

• 2 cups grated cheddar cheese

Cauliflower Mash

• 2 heads cauliflower
• ¼ cup unsalted butter
• ½ cup full fat sour cream
• 3 tbsp italian parsley
• 1 tsp garlic powder
• ¼ tsp sea salt
• ½ tsp ground black pepper

Beef Layer

• 1 tbsp olive or avocado oil
• ½ small onion
• 2 cloves garlic
• ½ tsp ground black pepper
• 1 ½ – 2 lbs ground beef
• 4 tsp beef bouillon base
• ½ cup water
• ⅛ tsp xanthan gum

Vegetable Layer

• 1 ½ tbsp unsalted butter
• ½ small onion
• 8 white mushrooms
• ¾ lb green beans
• 2 cloves garlic

Instructions

Equipment Needed

• Cutting Board and Knife
• Double Boiler with Steamer Top
• Immersion Blender
• Garlic Press
• Skillet
• 9 x 13” Baking Dish

Directions

• Heat the oven to 350°.

Cauliflower Mash

• Set up a double boiler with a couple of inches of water in the bottom pot and a steamer on the top. Heat on high.
• Wash the cauliflower and chop into bite sized pieces.
• Once the water is boiling, add the cauliflower to the steamer pot and steam for about 10 minutes, until the cauliflower is JUST fork tender.
• Lift the steamer section out of the bottom pot, dump the water, then empty the cauliflower into the now empty bottom pot.
• Add the butter to the cauliflower then puree with an immersion blender until smooth.
• Stir in sour cream, pepper, salt, garlic powder and italian parsley. Set aside.

Beef

• Mince the onion and press or mince the garlic.
• Heat a skillet on medium high heat with oil. Once hot, add the onion and cook until translucent.
• Stir in the garlic and pepper. Cook until fragrant, about a minute, then mix in the ground beef. Cook until the beef is no longer pink.
• Stir in the bouillon base, then water. Mix well and bring to a simmer, then sprinkle in the xanthan gum. Cook for an additional minute until thick.
• Press the beef into the bottom of a 9×13″ baking dish.

Veggies

• Wash the mushrooms, chop in half, then slice into thin slices. Wash the green beans, trim the ends off and cut into 1” sections. Mince the onion and press the garlic.
• Add the butter to the skillet and continue to heat on medium high. Once the butter hot, toss in the mushrooms and onion. Cook until the mushrooms are browned and the onion is translucent.
• Mix in the garlic and pepper and cook for an additional minute until fragrant. Stir in the green beans to coat, then pour the veggies over the beef and press gently.
• Spread the cauliflower mash evenly over the veggies and smooth to finish.

Bake

• Top with cheese and bake for 35-40 minutes, until the cheese is bubbly.
• Slice into 12, serve hot and enjoy!

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