Hard boiled eggs
the easiest method for how to boil eggs with perfect results every time! all you need is a pot, some water and a little salt to help the eggs peel easier. this recipe is very forgiving and can easily be adjusted to your desired egg doneness. perfect for use in hard boiled egg recipes.
12 eggs refrigerated
1/2 tsp salt
1. place refrigerated eggs carefully in a medium saucepan and add enough cold water to cover the tops of the eggs.
2. with the lid off, bring to a rolling boil then add 1/2 tsp salt.
turn off heat, cover with lid and let eggs sit on the burner for 10-15 minutes (10 min if you have an electric burner that retains heat and up to 15 min for a gas burner that does not retain heat). test 1 egg at 10 min to see if it has reached desired doneness.
once the timer is up, drain and rinse eggs in cold water then let them sit in ice-cold water to cool. finally, peel and enjoy.
Creamy garlic herb chicken
quick chicken recipe
this is one of the best chicken recipes! it comes together so quickly and it really is just so easy to make. no marinating, no lengthy bake time, no waiting for a grill to preheat, just pan sear it in a skillet and finish it off that rich and creamy garlic herb sauce.
4 (6 oz) boneless skinless chicken breasts,
salt and freshly ground black pepper
1 1/2 tbsp olive oil
1 tbsp butter
1 tbsp minced fresh garlic (3 cloves)
2 tsp all-purpose flour
1 cup milk (anything but skim)
4 oz. cream cheese, diced into small cubes
1 tsp minced fresh thyme*
1 tsp minced fresh rosemary*
1 tbsp minced fresh parsley (optional)
pound chicken evenly with the flat side of a meat mallet to 1/2-inch thickness.
heat skillet over medium-high heat then add oil.
season both chicken with salt and pepper.
place chicken in skillet and cook 6 - 7 minutes, or until golden brown on bottom, the flip and continue to cook until chicken b*****s register 165 degrees in center, about 5 - 6 minutes longer.
transfer chicken to a plate, tent with foil to keep warm.
reduce burner to medium heat and melt butter in now empty skillet.
add in garlic and saute until just lightly golden, about 20 seconds. add in flour and cook and stir constantly until just lightly golden, about 20 seconds.
while whisking pour in milk, then add in diced cream cheese, rosemary and thyme. season with a little salt and pepper to taste.
cook mixture whisking constantly to melt cream cheese, and let it come to a simmer.
return chicken to pan, spoon sauce over chicken.
sprinkle with parsley if desired and serve immediately.
Broccoli chicken mac and cheese
this lightened-up mac and cheese is the best way to sneak in some veggies for those picky eaters! also freezer-friendly!
12 ounces pasta shells
3 cups broccoli florets
1 tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts
kosher salt and freshly ground black pepper, to taste
1 1/2 cup 2% milk
2 tablespoons all -purpose flour
3 cloves garlic, minced
1 teaspoon dijon mustard
1/4 cup julienned sun dried tomatoes
1 cup shredded reduced-fat cheddar cheese
1 cup shredded reduced-fat mozzarella cheese
in a large p*t of boiling salted water, cook pasta according to package instructions. within the last 2 minutes of cooking time, add broccoli; drain well.
heat olive oil in a large skillet over medium high heat. season chicken b*****s with salt and pepper, to taste. add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. let cool before dicing into bite-size pieces.
heat a large skillet over medium high heat. stir in milk, flour, garlic and dijon, until smooth and slightly thickened, about 2-3 minutes; season with salt and pepper, to taste.
stir in pasta, broccoli, chicken, sun dried tomatoes and cheeses until well combined, about 2-3 minutes.
Mini cauliflower cheese cakes
half a cauliflower head
125g vegetarian cheddar
1 tsp freshly cracked black pepper
1 free range egg
preheat the oven to 200 degrees celsius / 392 degrees fahrenheit / gas mark 5.
roughly chop the cauliflower and add into a food processor to chop it into a finer crumb. if you don't have a food processor, don't worry - ours broke a few days ago so i actually just chopped it by hand and it worked fine (just took a little longer).
grate the cheese and add it to a large mixing bowl with the cauliflower, egg and black pepper. mix everything well until it starts to feel a little more like a mixture.
lightly grease a muffin tray with some vegetable oil and spoon in around 1 and a half tablespoons of the mixture into each hole.
add the tray into the oven and cook for 15 minutes.
Lemon garlic butter shrimp with zucchini noodles
1 pound (450g) raw medium shrimp, peeled and deveined
4 medium zucchini
1 tablespoons olive oil
4 tablespoons softened butter, or ghee, divided
4 garlic cloves, finely chopped
1 teaspoon italian seasoning
pinch of red pepper flakes
juice of 1/2 fresh lemon
1/4 cup (60ml) chicken or vegetable stock (or white wine)
hot sauce of your choice, to taste (we used sriracha)
salt and fresh cracked pepper, to taste
1/4 cup chopped fresh parsley, for garnish
wash and trim the ends of the zucchini. make the zucchini pasta using a spiralizer or julienne peeler and set aside.
2. heat 1 tablespoon oil and 2 tablespoons butter in a large skillet over medium-high heat. add the shrimp in one layer and sprinkle with salt and pepper.. cook for one minute without stirring, so the bottom of the shrimps get slightly browned.
3. add the chopped garlic, italian seasoning, and red pepper flakes and then stir the shrimp for another minute or two to cook the other. side. transfer the shrimp to a shallow plate.
4. in the same pan, add remaining butter, lemon juice, chicken or vegetable stock, and hot sauce to the pan. bring the sauce to a simmer for 2-3 minutes, stirring regularly.
5. stir in the zucchini noodles and cook until done, about 2 minutes, stirring regularly. allow the sauce to reduce a bit if it’s too watery. add the shrimp back to the pan and stir for another minute. serve immediately with lemon slices, extra parsley, and pepper. enjoy!
Garlic butter steak and potatoes skillet
this easy one-pan recipe is so simple, and so flavorful. the best steak and potatoes you'll ever have!
1 1/2 lb (650g) flank steak, sliced against the grain
1 1/2 lb (650g) baby yellow potatoes, quartered
1 tablespoon olive oil
3 tablespoons butter, divided
5 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
salt and fresh cracked pepper
crushed red chili pepper flakes, optional
1/3 cup soy sauce
1 tablespoon olive oil
1 tablespoon hot sauce (we used sriracha)
fresh cracked pepper
1. in a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and fit hot sauce. set aside to marinate while you cook potatoes.
2. in a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. when butter is melted, add potatoes. cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden healthy and fork tender. transfer to a plate and set aside.
3. keep the same skillet over medium heat and add remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs. lay the steak strips in one layer in the skillet, keeping the drained marinade for later. cook on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak recipes.
4. right before the steak is done, you can stir in the reserved marinade if you like, and cook for one minute. add the potatoes back to the pan and heat through. adjust seasoning with salt and pepper if necessary.
5. remove from heat and serve immediately, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like. enjoy!
note: you can precook the potatoes in boiling salted water for 8 minutes before browning them. this will accelerate cooking time in the skillet and ensure a nice golden crust on the potatoes.
Teriyaki chicken lettuce wraps
1 3/4 lbs boneless, skinless chicken breasts, diced into small pieces
2 1/2 tbsp olive oil, divided
1/2 cup soy vay veri veri teriyaki sauce and marinade
2 tbsp water
1 tbsp cornstarch
1 tbsp honey
1 cup sliced green onions, divided
1 clove garlic, minced
1 red bell pepper, cored, seeded and diced
1 (8 oz) can sliced water chestnuts, chopped
1 cup shredded carrots (2 medium)
romaine or iceberg lettuce leaves, for serving
1/2 cup roughly chopped unsalted cashews
heat 1 tbsp oil in a large non-stick skillet over medium-high heat. add chicken and saute 3 1/2 - 4 minutes, or until cooked through, tossing occasionally. transfer chicken to a plate, add remaining oil and repeat with remaining chicken. while chicken is cooking, whisk together teriyaki sauce, water, cornstarch and honey, set aside.
heat remaining 1/2 tbsp oil in same skillet over medium-high heat. add garlic and 3/4 cup green onions and saute 20 seconds. add bell pepper and water chestnuts and saute 2 minutes. whisk sauce mixture once more and pour into skillet. cook, stirring constantly, 1 minute. add chicken, leaving excess juices on plate, and carrots, toss and let warm through. serve over lettuce leaves with remaining 1/4 cup green onions.
Asparagus & sun-dried tomato stuffed chicken skillet 🌱🍅🍋
asparagus is in season right now! not only is this vegetable a total powerhouse for nutrition, it's very versatile and beautiful to add to all of your spring & summer meals!
asparagus contains anti-inflammatory and antioxidant nutrients help to reduce chronic health problems including type 2 diabetes, heart disease and cancer.
asparagus also contains good amounts of inulin, which becomes a food source for good and healthy gut bacteria. good bacteria in our digestive tract will help with better nutrient absorption, a lower risk of allergies, and lower risk of colon cancer.
4 large chicken b*****s
1 tbsp avocado oil, or olive oil
1 tbsp fresh lemon zest (optional, but amazing!)
sea salt and fresh ground pepper, to your taste
12 small asparagus stalks, ends trimmed
4 small slices high-quality mozzarella cheese
4 tbsps sun-dried tomatoes, chopped
1 tsp garlic salt
preheat the oven to 375 degrees f.
cut the chicken b****t in half, length-wise, but just enough to make a pocket, as shown.
rub the inside of the chicken b****t with lemon zest, sea salt and pepper.
place chicken on a cutting board and stuff each equally with the mozzarella, asparagus and sun dried tomato, then fold over. insert a large toothpick to close the pocket.
rub the chicken with a pinch of garlic salt and pepper.
heat oil in a large and oven safe skillet over medium-high heat.
sear the chicken for 3 minutes per side then place the skillet in the oven.
bake in your preheated 375 degree oven for about 15-20 minutes, or until cooked through and no longer pink in the inside.
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Balsamic chicken kabobs
2.5 lbs. boneless skinless chicken breasts, cut into 1" cubes
2 red pepper, cut into cubes
1 yellow pepper, cut into cubes
1 red onion, cut into cubes
1 pint cherry tomatoes
1 squash, ½" slices
2 zucchini, ½" slices
¼ cup balsamic vinegar
¼ cup canola oil
1 tablespoon dijon mustard
1 tablespoon honey
1 teaspoon dry basil
salt & pepper
to a small bowl add balsamic vinegar, dijon mustard, honey, dry basil, salt, and pepper. whisk together and slowly add in the canola oil whisking the entire time.
to a large bowl, add chicken cubes and half the balsamic mixture, reserve the rest. stir to make sure all the chicken is coated. cover with plastic wrap and place in the refrigerator for 20 minutes to marinade.
preheat grill to medium high heat (375-400 degrees f).
remove the chicken from the refrigerator and start to assemble the kabobs.
alternate veggies with chicken on a skewer until everything is used up.
place kabobs on the grill and grill each side for 3-4 minutes, until charred. brush the remaining marinade on the kabobs for one last flavor burst. grill for 2 more minutes.
remove from grill.
Italian roasted potatoes
1 lb baby potatoes
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon bottled italian seasoning
1/4 teaspoon salt or to taste
2 dashes paprika
1/3 cup shredded parmesan cheese
1 teaspoon chopped parsley leaves
2 tablespoons unsalted butter, cut into small cubes
preheat the oven to 400f. clean and rinse the baby potatoes, drain and cut into halves.
heat up an oven-safe skillet (cast-iron preferred) and add the olive oil. add the potatoes and cook until the surface turns crispy. turn over the cook the skin side until nicely browned. push the potatoes to one side and saute the garlic, follow by the italian seasoning, salt and paprika, stir to combine well. turn off the heat and sprinkle the cheese and parsley on top of the potatoes. transfer the skillet into the oven, roast for 15 minutes. add the butter cubes on top of the potatoes, serve immediately.
Jerk chicken with mango avocado salsa and coconut rice
chicken and marinade
1 1/2 lbs trimmed boneless, skinless chicken b*****s or thighs
8 green onions, roots trimmed, chopped into thirds (or sub. 1/2 medium red onion)
1 jalapeño, stemmed, chopped into thirds*
1-inch knob ginger peeled and minced
3 cloves garlic
1/3 cup soy sauce
1/4 cup fresh lime juice
2 tbsp olive oil, plus more for grill
1 tbsp packed light brown sugar
2 tsp fresh thyme leaves or 1/2 tsp dried
1 tsp ground allspice
1 tsp freshly ground black pepper
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
mango avocado salsa
if using chicken b*****s pound thicker parts with the flat side of a meat mallet to even out their thickness (thighs don't need to be pounded). place chicken b*****s in a gallon size resealable bag. add remaining marinade ingredients to a food processor and plus several times to chop (it should be somewhat coarse). pour marinade over chicken in bag and rub marinade over chicken. seal bag, transfer to refrigerator and allow to marinate at least 4 hours and up to 8 hours.
preheat a grill over medium-high heat to about 400 degrees. brush grill grates with oil then place chicken on grill. grill until center of chicken registers 165 degrees on an instant read thermometer, about 4 - 5 minutes per side. remove from grill, cover to keep warm and let rest 5 minutes. serve warm over coconut rice and top with mango avocado salsa.