Mastering the 2016 Published Original KFC Recipe copycat

Source: http://www.instructables.com/id/Mastering-the-2016-Published-Original-KFC-Recipe-C/

8 Romantic Meals Under 450 Calories

1. CHICKEN WITH CHERRY-WINE PAN SAUCE

2. CRISPY BEET AND MOZZARELLA SALAD

3. BEEF FILETS WITH POMEGRANATE-PINOT SAUCE

4. LINGUINE WITH WHITE CLAM SAUCE

5. CAPRESE STEAK

6. PANCETTA AND BRUSSELS SPROUTS LINGUINI

7. TUSCAN STEAK SALAD

8. SMOKED SALMON ALFREDO

5 Super Easy Crock Pot Dinners

1. BBQ Chicken

• 3-4 Chicken breasts (boneless,skinless)
• 16 oz bottle of BBQ Sauce (we like Sweet Baby Rays)
• 1/2 cup Zesty Italian Dressing
• 1/4 cup brown sugar

Mix together ingredients. Put in crock pot. Cook low: 4-5 hours or on High 2-3 hours
Shred with a fork and serve on buns for yummy BBQ chicken sammies. Or leave them whole and serve with some garlic mashed potatoes and veggies.

2. Orange Chicken

• 3-4 Chicken breasts
• 1 cup BBQ sauce
• 1 cup Orange Marmalade
• 1-2 tsp soy sauce (optional)

Cut up chicken into cubes and put in crock pot. Mix together ingredients and pour over chicken. Cook low:4-5 hours or on High 2-3 hours. We love to serve this with a side of homemade fried rice and add a ton of veggies! Way better than takeout!

3. Creamy Ranch Chicken

• 3-4 Chicken breasts
• 1 can Cream of Chicken
• 1 packet Ranch dressing mix
• 1 packet Italian seasoning packet
• 1/2 package of cream cheese (4 oz)

Mix together cream of chicken, ranch, and Italian seasoning. Place chicken in crock pot and pour mixture over. Cook low: 4-5 hours or on High 2-3 hours. Once done, shred with a fork and add the cream cheese to add thickness and make it creamy. Serve over egg noodles or rice.

4. Salsa Chicken

• 3-4 Chicken breasts
• 1 jar of salsa
• 1 can black beans
• 1 can corn

Mix all ingredients together and put in crock pot. Cook low: 4-5 hours or on High 2-3 hours. Shred with fork. Serve over rice, use as filling for burritos, throw it on top of lettuce for a fun taco salad….

5. Ranch Chicken Tacos

• 3-4 Chicken breasts
• 1 can chicken broth
• 1 packet ranch mix
• 1 packet taco seasoning

Put everything in the crock pot and let it do it’s magic! Cook low: 4-5 hours or on High 2-3 hours. Shred with a fork when done and serve in tacos with your favorite toppings! Super fun and easy for Taco Tuesday!
Source: http://www.utahmomconnection.com/

Sweetheart Palmiers

Ingredients

• 1 egg
• 1 tablespoon water
• 6 tablespoons red decorating sugar
• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

How to Make It

1. Beat the egg and water in a small bowl with a fork.
2. Sprinkle 2 tablespoons sugar on the work surface. Unfold 1 pastry sheet on the work surface. Brush the pastry sheet with the egg mixture and sprinkle with 1 tablespoon sugar. Roll up 2 opposite short sides towards the center, leaving a 1/2-inch space in the center. Fold the pastry in half, placing one roll on top of the other. The 2 rolls on one side form the top of the heart. Pinch the center along the length of the opposite side to form the point of the heart. Wrap the roll in plastic wrap and refrigerate for 30 minutes. Repeat with the remaining pastry sheet.
3. Heat the oven to 400°F. Cut each roll into 18 (about 1/2-inch) slices. Place the pastries, cut-side down, onto 2 baking sheets. 
4. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Source: Campbells Kitchen

Pan-Seared Duck Breast with Blueberry Sauce

Ingredients

• 2 teaspoons salt
• 1 teaspoon fresh-ground black pepper
• 1 1/2 tablespoons dried thyme leaves
• 1 tablespoon crushed dried rosemary
• 3 tablespoons olive oil
• 4 potatoes, cubed
• 2 pints fresh or frozen blueberries
• 1/2 cup water
• 1/2 cup apple juice
• 1/2 cup white sugar
• 1 jalapeno pepper, finely chopped
• 3 slices pancetta or bacon, cut into thin strips
• 6 shallots, thinly sliced
• 1/2 cup sliced shiitake mushrooms
• 2 pounds bok choy, sliced
• 4 (8 ounce) boneless duck breast halves
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 2 tablespoons aged balsamic vinegar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
2. Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
3. While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
4. Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
5. Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
6. Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.

Source: http://allrecipes.com/

Five Valentine’s Day Dinner Ideas

Surf and Turf Temptation

Filet Mignon with Rich Balsamic Glaze

Ultimate Valentine’s Day Chocolate Truffle

Seafood Stuffed Avocados

First Class Bleu Cheese Salad

Cook the Perfect Steak!

Mediterranean Passion

Roasted Potatoes with Greens

Strawberries Flambeed in Vodka with Hot Ice Cream

Parmesan Puffs

Warm Shrimp Salad

Lamb for Lovers

Love Birds

Appetizer Mussels

Strawberry Tiramisu for Two

Simple Feta Cheese Salad

Wilted Spinach

Holiday Meal For Two

Garden of Eden

Pesto-Stuffed Grilled Portobellos

Bananas Foster I

Red, Juicy, Herb-Fried Tomatoes

Pasta Milan

Lust for Lobster

Strawberries Romanov

Simple Waldorf Salad

Easy Portobello Mushroom Saute

Grilled Rock Lobster Tails

Mini Blueberry Pies

Ingredients

• Two 9" Frozen Pie Crusts, defrosted
• 1 Jar of Blueberry Jam
• 1 Egg
• ½ Cup Icing Sugar (heaping)
• 2 Tablespoons Milk

Instructions

1. Preheat the oven to 350F.
2. Remove the defrosted pie crusts from the tin and carefully place on the counter.
3. Use a rolling pin to gently flatten them out (but don't roll them thinner).
4. Using a heart shaped cookie cutter, cut 10 hearts out of each pie crust.
5. Place half the hearts on a silicon baking mat. Set the other half aside.
6. Add a generous spoonful of blueberry jam to the middle of each heart.
7. Beat the egg and add a small splash of water to it.
8. Using your finger (or a small brush), spread the egg on the heart so that it completely covers all of the exposed crust around the jam.
9. Place another heart over top of the jam and gently press down with your fingers to line it up and start sealing it.
10. Press down around the edges with a fork to seal it all in.
11. Brush the egg mixture on top of each of the hearts.
12. Bake at 350F for 20 to 30 minutes. Keep watching. Mine were done at about 23 minutes.
13. For the glaze, add the icing sugar to a bowl, and slowly stir in the milk until it's a smooth, slightly runny consistency. Drizzle over the hearts while they are still warm.

Source: http://onelittleproject.com/

Cocktail Meatballs

Ingredients

• 1 pound lean ground beef
• 1 egg
• 2 tablespoons water
• 1/2 cup bread crumbs
• 3 tablespoons minced onion
• 1 (8 ounce) can jellied cranberry sauce
• 3/4 cup chili sauce
• 1 tablespoon brown sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
3. Bake in preheated oven for 20 to 25 minutes, turning once.
4. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

Source: http://allrecipes.com/

More Super Bowl ideas: http://dish.allrecipes.com/big-game/

Mess-Free One-Pot Taco Casserole

Ingredients

• 2 pounds lean ground turkey
• 1 (15 ounce) can of corn, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed (or 1 3/4 cups cooked)
• 1.5 cups restaurant-style salsa, I used medium
• 1/2 large onion (3″ in diameter)
• 1 tablespoons taco seasoning
• salt and pepper to taste
• 1 cup shredded Mexican cheese

Directions

1. Preheat oven to 375ºF.
2. In a large bowl, mix together ground meat, diced onion, and salsa. Then, season with taco seasoning, salt, and pepper.
3. Place mixture into a large casserole dish. Then, pour on a can of black beans and corn.
4. Bake at 375ºF for 45 minutes. Use a large spoon to remove and grease that has come to the top. Sprinkle on cheese, place back in the oven for about 30 more minutes. Remove any more grease that has come to the top.
5. Serve with hard shell tacos, Greek yogurt or sour cream, and avocado.

Source: http://blog.myfitnesspal.com/

Chili-Cheese Dog Dip Is Everything You Want on Game Day

INGREDIENTS

PIGS IN A BLANKET

• 1 tube Crescent Roll dough
• 1 package cocktail wieners
• olive oil (for brushing dough)

CHILI CHEESE DIP

• 1 package cream cheese (8 ounces)
• 1 can Chili
• 1 c. cheddar cheese, plus more for topping
• diced scallions

DIRECTIONS

1. Preheat the oven to 350°F.
2. Unroll Crescent roll dough and cut each triangle into three slices. Roll a slice around each cocktail weiner, forming a Pig in a Blanket. Place each Pig in a Blanket side-by-side in a skillet, forming a wreath shape. Brush the top of each one with olive oil.
3. In a medium-sized bowl, mix cream cheese, chili and cheddar. Pour mixture into center of wreath. Sprinkle the top of the dip with extra cheese.
4. Bake for 20 minutes, or until the dip is bubbly and the cheese has melted. Top dip with diced scallions and let cool for 5-7 minutes before serving.

Source: http://www.delish.com/cooking/