Chicken and Spring Vegetable Soup

This light, brothy soup is perfect for spring, when we crave fresh flavors. Seasonal favorites such as cremini mushrooms, asparagus and fresh peas shine, while shredded chicken makes the dish hearty enough for a main course. Just add crusty bread and a glass of crisp white wine.

Chicken and Spring Vegetable Soup

1 Tbs. olive oil

1 onion, diced

2 celery stalks, diced

2 carrots, diced

1 garlic clove, minced

1 Tbs. chicken demi-glace

2 boneless, skinless chicken breast halves

6 parsley sprigs

1 bay leaf

Salt and freshly ground pepper

1/4 lb. cremini mushrooms, thinly sliced

1/2 bunch asparagus, thinly sliced

1 cup peas

In Dutch oven over medium heat, warm olive oil. Add onion, celery and carrots; cook, stirring occasionally, until softened, 8–10 minutes. Add garlic and chicken demi-glace; cook for 1 minute. Add 12 cups water, chicken breast halves, parsley sprigs and bay leaf. Simmer over medium-low heat until chicken is cooked through, about 20 minutes.

Remove chicken; let cool, then shred. Strain stock; return to pot. Season with salt and pepper.

Bring stock to a simmer. Add chicken, mushrooms, asparagus and peas. Simmer for 2–3 minutes, then serve. Serves 4-6.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

article source: http://blog.williams-sonoma.com/chicken-and-spring-vegetable-soup/

Arroz Con Pollo Recipe

This classic Latin dish, which means “rice with chicken” is like a simplified version of paella. Saffron-infused rice is simmered with onions, peppers, and tomatoes and topped with pan-seared chicken for a simple and comforting one-pan meal.

Arroz Con Pollo

4 large cloves garlic, minced

2 tsp red pepper flakes

1 Tbsp white vinegar

Salt and freshly ground pepper

3 lb (1.5 kg) chicken pieces, skin on and bone in

3 Tbsp olive oil

4 cups (32 fl oz/1 l) chicken broth

1/2 tsp saffron threads

1 red onion, chopped

2 bell peppers, seeded and chopped

1 large jalapeño chile, seeded and chopped

4 plum tomatoes, chopped

1 tsp ground cumin

2 bay leaves

2 cups (14oz/440 g) long-grain white rice

In a large bowl, stir together the garlic, red pepper flakes, vinegar, 1 tsp salt, and 1/2 tsp pepper. Add the chicken pieces, toss to coat, and refrigerate for at least 1 hour or up to overnight.

In a large frying pan with a lid, heat the oil over medium heat. Remove the chicken and brush off the marinade, reserving it in the bowl. Arrange the chicken in the pan, skin side down, and cook with without turning, until golden brown, 10-15 minutes. Turn the chicken, cover the pan, and cook until golden on the second side, about 10 minutes. Meanwhile, in a saucepan, warm the broth over medium-high heat. Remove from the heat, crumble in the saffron, and let steep.

Transfer the chicken to a plate and pour off all but 2 Tbsp fat from the pan. Add the onion, bell peppers, and jalapeño and sauté until softened, about 3 minutes. Add the tomatoes and cook, stirring, for 1 minute. Add the cumin, bay leaves, and rice and cook, stirring constantly, until the rice has absorbed the pan juices, 3-5 minutes. Pour the reserved marinade and saffron broth into the pan and stir briefly. Place the chicken on top. Raise the heat to medium-high and bring to a boil. Reduce the heat to low, cover, and simmer until the chicken in opaque throughout, the rice is tender, and the liquid has been absorbed, about 25 minutes. Let stand for 5-10 minutes before serving. Serves 6.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

article source: http://blog.williams-sonoma.com/arroz-con-pollo/

Loaded Baked Potato and Buffalo Chicken Casserole

Yes, you read that right!  This casserole takes two appetizer favorites and combines them into one delicious hearty casserole!

I read about this recipe on Pinterest, and wanted to try it for myself, but made a few changes to downsize it a bit for our family of 5 (two adults, two school-age kids and a toddler).

Loaded Baked Potato and Buffalo Chicken Casserole

Prep time:  10 mins

Cook time:  1 hour

Total time:  1 hour 10 mins

Serves: 4

Ingredients

• 6 medium potatoes cut into cubes (skin on)
• ⅓ cup oil (olive or vegetable)
• ½ teaspoon salt
• ½ tablespoon fresh ground pepper
• 1 tablespoon paprika
• 2 tablespoons garlic powder
• 5 tablespoons hot sauce
• 4 boneless skinless chicken breasts, cut into ½-inch cubes
• 2 cups shredded cheese (Mexican blend, cheddar, whatever you have on hand works!)
• ½ package (7 strips) Maple Leaf Ready Crisp Bacon, cooked and crumbled
• ½ cup diced green onion

Instructions

1. Preheat oven to 500 F (yes 500F). Spray a 9-by-13-inch baking dish with cooking spray and set aside.
2. In a large bowl mix together the oil, salt, pepper, garlic powder, paprika and hot sauce; then add the potatoes and stir to coat.
3. Scoop (don’t pour) the potatoes into the prepared baking dish leaving behind as much of the sauce mixture as possible.
4. Bake the potatoes for 50 minutes, stirring every 10 to 15 minutes, until cooked through, crispy and browned on the outside.
5. While the potatoes are cooking, add the diced chicken to the left over sauce mix and stir to coat. Allow the chicken to marinate in the fridge while the potatoes bake.
6. In a separate bowl mix together the cheese, bacon and green onion and set aside.
7. Once the potatoes are fully cooked, remove from the oven and lower the temperature to 400 F
8. Top the potatoes with the raw marinated chicken, then top the chicken with the cheese mixture.
9. Return the casserole to the oven and bake for 20minutes or until the chicken is cooked through and the topping is melted and bubbly.
10. Serve with extra hot sauce, ranch dressing or sour cream.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

article source: http://feistyfrugalandfabulous.com/2013/07/loaded-baked-potato-and-buffalo-chicken-casserole/

How to make Bacon Cheesecake Brownies in 4 Steps

Bacony, chocolatey brownie batter is baked up with little pockets of lightly sweetened cheesecake goodness, turning a basic chocolate indulgence into an amazing one.  Bake up a pan of these triple treats and share them with someone special.

In answer to the comments querying the use of bacon:  Yes, really!

I was planning on making cheesecake brownies for my husband for Valentine's Day and documenting the assembly process for Inscrutable.  However, when I went to the fridge to get out the light cream cheese, I saw the bacon.

Step 1: Ingredients

One box of brownie mix -- I prefer the "family size" versions which can go into a 9"x13" pan

Ingredients to make the brownie batter according to the box (I like to use an extra egg for "cake-like" brownies, but that's personal preference)

Bacon bits -- Use about 1/4 cup pre-packaged bacon bits or cook about 4 strips of bacon until very crisp.  Crumble or mince the bacon into small pieces so the bacony goodness is distributed throughout the brownies.

Cheesecake filling:
One 8oz package of cream cheese, softened
One egg
1/3 cup sugar
1 teas. vanilla

Step 2: A Tale of Two Batters

Brownie
Prepare your pan according to brownie package instructions.  
Mix the batter according to package instructions*.  Fold in the bacon bits.

*For more bacony goodness, you replace a little of the required oil with bacon grease. 

Cheesecake
Place softened cream cheese in a bowl and beat until smooth.  Beat in sugar, egg, and vanilla.

Step 3: Filling The Pans

Pour your bacon brownie batter into the prepared pan.

Add the cheesecake batter using one of the following methods:

Dolloping (No Pastry Bag) Swirled Method
Drop spoonfuls of cheesecake batter all over the bacon brownie batter.  Aim to distribute your dollops of the cheesecake filling evenly in the brownie batter..  Once the cheesecake filling is all added, use a knife to swirl it in a little.  The goal here is NOT to mix it completely!

Pastry Bag "Injection" Method
Load your cream cheese mixture into a pastry bag with a large tip (I'm using a star tip here).   "Inject" cheesecake filling into the brownie batter by pushing your tip below the surface of the batter and give it a good squeeze.  Inject little pockets of  cheesecake throughout the pan.  Use a knife to swirl the cheesecake filling with the brownie batter, if desired.  I kind of like them left alone. mmmm....

Step 4: Baking

Bake brownies as usual.  You may have to extend the baking time because of the added ingredients.  Test for brownie doneness by inserting a toothpick in the center.  When it comes out clean, the brownies are done.

Consume!

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source: http://www.instructables.com/id/Bacon-Cheesecake-Brownies/

How to make Microwavable Brownie Lava Cakes In 15 Steps

  By following these simple steps, even the most inexperienced bakers can make Brownie Lava Cakes; here are the things you will need.

Liquid Ingredients:

- 1/2 cup of Vegetable oil
- 1/4 cup of water

Kitchen utensils:

- 2 plates
- Egg whisk
- Large mixing bowl
- 1/2 cup measuring cup
- Pam Original cooking spray
- 6 oz. custard cup(s)
- Small mixing bowl
- Tupperware container
- Hot pads or towel
- Table spoon sized measuring spoon
-  Pyrex measuring cup
-  Knife

Dry Ingredients:

- 3 eggs
- Strawberries (1 for every 4 cakes)
- Dove Chocolate Promises
- Pillsbury Chocolate Fudge Brownie Mix or Betty Crocker Fudge Brownie Mix
- Whipped cream

Pour the dry Pillsbury chocolate fudge brownie mix into the large bowl and use the egg whisk to whisk out the larger lumps until the brownie mix is relatively smooth.

*Tip: This process should take approximately 2 minutes.

Step 2:

Spray the entire inside of each custard cup until the inside of the cup is lightly coated with Pam original cooking spray.

Step 3:

Using a measuring spoon, add 1 tablespoon of the dry brownie mix into the cup and flatten it against the side until the inside of the cup completely coated, then dump the excess brownie mix back into the bowl.

*Tip: Perform this over the large mixing bowl in order to reduce the risk of a mess.

Step 4:

Add the ¼ cup of water, ½ cup of vegetable oil to the smaller bowl, then crack 3 eggs into the smaller bowl and whisk them thoroughly for 2 minutes.

*Tip: Make sure the egg yolks fully dissolve into the liquid mixture.

Step 5:

Pour the liquid mixture of water, vegetable oil and eggs into the large bowl that contains the brownie mix and stir with the egg whisk thoroughly for 2 minutes or until the batter is smooth and lump-less.

Step 6:

Spoon a 1/2 cup of the batter into each of the custard cups using the measuring cup.

Step 7:

Stack two unwrapped Dove chocolate pieces on top of the batter in each of the custard cups and press them into the center of the batter. Use a knife to spread batter over the top of the chocolate candy so the candy’s surface is not exposed.

Step 8:

Place one of the filled custard cups on a small plate and put it in the microwave and cook at full power for 1 minute and 20 seconds(using a 1500 watt microwave).

*Tip: Start off by cooking a single cake in order to check how much time is needed for your specific microwave.

Cook:
- 1 cake for 1-1:20 minutes
- 2 cakes for 1 ½ -2 minutes
- 3 cakes for 2-2 ½ minutes
- 4 cakes for 2 ½-3 minutes

Step 9:

Remove the plate and custard cake from the microwave using the hot pads or towel, then place the plate and cup in the freezer for 20 seconds.

Step 10:

Remove the custard cup and plate from the freezer and gently run a thin knife around the inside edge of the custard cup.

Step 11:

Place another small plate on top of the custard cup containing the cake, and flip both plates over. (With the cake sandwiched between them). WARNING: Bowl may still be hot!!

Step 12:

Wait a minute for the custard cup to cool off, then pick up the custard cup leaving you with one Lava Brownie Cake.  (Repeat the process for each individual cake that you cook or you can leave cakes in custard cups as desired).

Step 13:

Using your knife, cut the strawberry(s) vertically into 4 equal sized slices.

Step 14:

Add the whipped cream and one piece of cut strawberry to the top each Lava Brownie Cake for decoration as desired.

Step 15:

Add any extra batter from the large mixing bowl to the Tupperware container for storage and ENJOY!!

*Tip: The batter can be kept for up to a week before it spoils,

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

article source: http://www.instructables.com/id/How-to-make-Microwavable-Brownie-Lava-Cakes/

Toffee Bottomed Brownies Recipe

Toffee bottomed brownies, you make the rockin' world go round.  No doubt about it, this dessert is going to knock your socks off.  Part buttery, caramelized cookie, part chocolate overload sensation, this treat is all things to all people (except those who don't like chocolate, and I try not to associate with those people).  Give this toffee bottom brownie recipe a try for your next occasion!

The original recipe called for half the following amount and was baked (at shorter times) in a 9" round cake pan.  With the size of our office, I thought this would simply not do.  Once I doubled the recipe, however, the 13"x9" pan weighed in at over 3 kilos!  Keep this in mind when baking up your first batch - this is a serious dessert.

Ingredients:

Toffee bottom:

• 8 oz (226g) butter (2 sticks), room temperature
• 1 cup (200g) packed brown sugar
• 1 teaspoon salt
• 2 egg yolks, room temperature
• 2 cups (250g) flour

Brownie:

• 11oz (312g) butter (2 3/4 sticks), room temperature
• 1 1/2 cups (300g) sugar
• 1 1/4 cup (250g) packed brown sugar
• 4 eggs, room temperature
• 1 tablespoon vanilla
• 1 3/4 cup (170g) unsweetened cocoa powder
• 1 1/3 cup (168g) flour
• 1/2 teaspoon salt
• 1 cup chopped toasted pecans
• 1 cup chopped semisweet chocolate  

Prep:

Preheat oven to 350F (180C).
Line a 13"x9" pan with parchment.  I had no parchment, so I used foil and buttered it.
Toast pecans and chop chocolate.

Toffee Bottom:

This toffee bottom is more of a rich, caramelized cookie than a traditional bricklel toffee.  It makes a firm dough that needs to be pressed into the pan.
Chop butter into pieces and mix with sugar.
Add egg yolks and combine, one at a time.
Gradually fold in flour until just mixed.
Press dough into prepared pan.
Bake for 15-20 minutes, until set and golden brown.
Let cool completely while you make the brownie top!

Brownie Top:

High quality unsweetened cocoa powder really sets this recipe apart.  I would definitely use a mixer for this step, but ours is currently getting tricked out, so I had to do it old-school.  Go biceps!
Chop butter into pieces and mix with sugar and brown sugar.
Add eggs and combine, one at a time.  Stir in vanilla. 
In a separate bowl, sift together flour, salt and cocoa powder.
Gradually stir dry ingredients into wet until mixed.
Add pecans and chocolate and stir to combine. 
Pour onto top of cooled toffee bottom.
Bake for 45-50 minutes until set.
Let cool slightly, and remove from pan.

Devour:

Cut the brownie into small squares, cleaning your knife after each cut.

The topload of cocoa powder makes this dessert so very rich that you don't need much, and there will be plenty to share!

My thoughts after baking this the first time are that there was far more butter than needed. 

If you like check out other recipes.

Enjoy!

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

article source:http://www.instructables.com/id/Toffee-Bottomed-Brownies/