Spinach Artichoke Stuffed Chicken by Cafe Delites Ingredients CHICKEN: 2 pounds (1 kg) boneless, skinless chicken breasts 2 tablespoons Italian seasoning 1 teaspoon mild paprika(optional) salt and pepper to season SPINACH ARTICHOKE DIP: 4 oz (120 g) frozen spinach, thawed 8 oz (250 g) block cream cheese, (light or reduced fat), at room temp 6 oz (170 g) bottled or canned artichoke hearts in brine, finely chopped (SEE NOTES) 1/2 cup shredded mozzarella cheese 1/4 cup finely grated parmesan cheese 1 tablespoon minced garlic Salt to taste OPTIONAL CREAM SAUCE: Remaining spinach / artichoke dip 1 cup half and half or heavy cream Instructions For The Chicken: Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about 3/4 quarter of the...
Brussels and bacon Gruyere Cheese Bake
Ingredients:
Brussels SproutsButterSalt, pepper and smoked paprika.1/2 cup of cream
Grated Gruyere Cheese
Bacon
Preparation:
Saute 300g Brussels Sprouts in butter with salt, pepper and smoked paprika.
Pop it into an oven safe dish and pour 1/2 cup of cream in and grated gruyere topped with crispy chopped bacon. Bake for 15 minutes on 180 °C
Serve and enjoy
Makes a really yummy dinner.
Lemon Butter Chicken by Dandelicious.net Easy crisp-tender chicken with the creamiest lemon butter sauce ever – you’ll want to forget the chicken and drink the sauce instead! INGREDIENTS: 8 bone-in, skin-on chicken thighs 1 tablespoon smoked paprika Kosher salt and freshly ground black pepper, to taste 3 tablespoons unsalted butter, divided 3 cloves garlic, minced 1 cup chicken broth 1/2 cup heavy cream 1/4 cup freshly grated Parmesan Juice of 1 lemon 1 teaspoon dried thyme 2 cups baby spinach, chopped DIRECTIONS: Preheat oven to 400 degrees F. Season chicken thighs with paprika, salt and pepper, to taste. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides...
Ingredients 4 to 6 thick center cut boneless pork chops (these are my favorite but you can use the bone-in pork chops also) 1/2 tsp Salt 1/4 tsp Pepper 1 tsp Smoked Paprika 1/2 tsp onion powder 1/4 tsp chili powder 2 large eggs, beaten 1 cup pork rind crumbs 3 tbs grated parmesan cheese Instructions Preheat the air fryer to 400F for about 10 minutes. Season both sides of each pork chop with salt and pepper. Use a food processor to blend the pork rinds into crumbs. Combine the pork rind crumbs, parmesan cheese, and seasonings in a large bowl. Place the beaten egg in a separate bowl. Dip each pork chop into the egg mixture first, then the crumb mixture immediately...
Egg fold over recipe by Janice Lubbe
IngredientsLard/butter or coconut oilPalm size bacon pieces3 eggsKale or spinach
Instructions
Heat pan on med with lard/butter or coconut oil. Fry bacon /meat pieces till cooked & remove from pan. Scramble egg in a glass with fork & add salt. Pour egg into pan, cover with lid, cook for few mins. Add bacon pieces (or any meat choices) & spinach to 1 half of egg and fold over, fry till cookedServed with kale.
