chefcarrie

[chefcarrie]

1 tbsp salt <<<<< that seems like a lot! Must be teaspoon

1 tsp pepper

½ cup olive oil

4 pounds chicken thighs, skin-on, bone-in

3 russet potatoes, peeled and quartered

½ cup fresh lemon juice

6 cloves garlic, minced

1 tablespoon dried oregano

Instructions:

Prep the Chicken and Potatoes:

Preheat your oven to 400°F (200°C).

In a large bowl, combine chicken thighs, potatoes, olive oil, lemon juice, garlic, oregano, salt, and pepper. Toss to coat evenly.

Roast:

Spread the mixture in a large roasting pan.

Roast in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the potatoes are tender.

[chefcarrie]

[chefcarrie]

[chefcarrie]

Pumpkin Swirl Cheesecake 🎃🍰✨

Ingredients:

For the Crust:

- 1 1/2 cups graham cracker crumbs

- 1/4 cup granulated sugar

- 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

- 24 oz cream cheese, softened

- 1 cup granulated sugar

- 3 large eggs

- 1 tsp vanilla extract

- 1/2 cup sour cream

For the Pumpkin Swirl:

- 1 cup pumpkin puree

- 1/4 cup brown sugar, packed

- 1 tsp ground cinnamon

- 1/4 tsp ground nutmeg

- 1/4 tsp ground ginger

- 1/4 tsp ground cloves

Directions:

1. Preheat the Oven:

- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

2. Prepare the Crust:

- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.

- Press the mixture evenly into the bottom of the prepared springform pan.

- Bake for 8-10 minutes, then set aside to cool.

3. Make the Cheesecake Filling:

- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.

- Add the eggs one at a time, beating well after each addition.

- Stir in the vanilla extract and sour cream, mixing until smooth.

4. Prepare the Pumpkin Swirl:

- In a separate bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves. Mix until smooth.

5. Assemble the Cheesecake:

- Pour half of the cheesecake filling into the pre-baked crust.

- Drop spoonfuls of the pumpkin mixture onto the cheesecake batter.

- Pour the remaining cheesecake filling over the pumpkin, then spoon the remaining pumpkin mixture on top.

- Use a knife or toothpick to gently swirl the pumpkin into the cheesecake batter for a marbled effect.

6. Bake the Cheesecake:

- Bake for 60-70 minutes, or until the center is slightly jiggly but mostly set.

- Turn off the oven, crack the door slightly, and allow the cheesecake to cool in the oven for 1 hour.

- Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.

7. Serve:

- Once chilled, slice and enjoy the creamy layers of cheesecake with swirls of spiced pumpkin!

Chef’s Tip: For a festive touch, top the cheesecake with whipped cream and a sprinkle of cinnamon before serving! 🎃✨

[chefcarrie]

Tonight’s dinner. So easy to make.

2-3 chicken breasts; cubed

3-5 small to medium potatoes

2 cans green beans(I used 1 1/2 cans)

1 pkg dry Italian dressing mix

1 melted stick of butter

Place chicken, potatoes and beans in pan. Then sprinkle Italian pack over everything then drizzle the butter over top. Cover with foil and bake at 350 for an hour and 10 minutes.

There were no leftovers.

[chefcarrie]

8 Chicken Marinade Recipes

1. Asian Honey Marinade

• Ingredients:

• 1/4 cup soy sauce

• 1/4 cup honey

• 2 tablespoons rice vinegar

• 2 cloves garlic, minced

• 1 teaspoon grated ginger

• 1 tablespoon sesame oil

• Instructions:

• Combine all ingredients in a bowl. Marinate chicken for 1-4 hours for a sweet, savory, and umami flavor.

2. Jalapeno Garlic Marinade

• Ingredients:

• 1/4 cup olive oil

• 2 jalapenos, seeded and finely chopped

• 4 cloves garlic, minced

• Juice of 1 lime

• 1 tablespoon honey

• Salt and pepper, to taste

• Instructions:

• Mix ingredients well. Marinate chicken for 2-4 hours for a spicy and garlicky kick.

3. Italian Marinade

• Ingredients:

• 1/4 cup olive oil

• 1/4 cup red wine vinegar

• 1 tablespoon Italian seasoning

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• Salt and pepper, to taste

• Instructions:

• Combine and marinate chicken for 30 minutes to 2 hours. Expect a classic, zesty Italian flavor.

4. Fajita Marinade

• Ingredients:

• 1/4 cup olive oil

• Juice of 2 limes

• 1 tablespoon chili powder

• 1 teaspoon cumin

• 1/2 teaspoon paprika

• 1/2 teaspoon cayenne pepper (optional)

• 2 cloves garlic, minced

• Instructions:

• Whisk ingredients together. Marinate chicken for 1-3 hours to get the vibrant, tangy, and spiced fajita flavor.

5. Honey Mustard Marinade

• Ingredients:

• 1/4 cup Dijon mustard

• 1/4 cup honey

• 2 tablespoons apple cider vinegar

• 1/4 cup olive oil

• Salt and pepper, to taste

• Instructions:

• Mix all ingredients. Marinate chicken for 1-2 hours. The result is sweet, tangy, and creamy.

6. Nashville Hot Marinade

• Ingredients:

• 1/2 cup buttermilk

• 1/4 cup hot sauce

• 1 tablespoon paprika

• 1 tablespoon brown sugar

• 1/2 teaspoon cayenne pepper (adjust to taste)

• 1 teaspoon garlic powder

• Instructions:

• Combine ingredients, and marinate chicken for at least 1 hour. Expect spicy, smoky, and slightly sweet notes.cuisinerotv

7. Teriyaki Marinade

• Ingredients:

• 1/3 cup soy sauce

• 1/4 cup brown sugar

• 2 tablespoons mirin (optional)

• 1 teaspoon grated ginger

• 2 cloves garlic, minced

• 1/4 cup water

• Instructions:

• Mix until sugar dissolves. Marinate chicken for 1-4 hours for a traditional, sweet-savory glaze. #cuisinerotv

8. Cilantro Lime Marinade

• Ingredients:

• 1/4 cup olive oil

• Juice of 2 limes

• 1/4 cup fresh cilantro, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon cumin

• Salt and pepper, to taste

• Instructions:

• Blend all ingredients. Marinate chicken for 30 minutes to 2 hours for a bright, zesty, and herbaceous flavor.

These marinades will elevate your chicken dishes, adding variety and bursts of flavor to your meals!

[chefcarrie]

Classic Slow Cooker Pot Roast

This tender and juicy pot roast, paired with flavorful carrots and potatoes, is the perfect cozy, set-it-and-forget-it meal for busy days. 🌿🥔🥕

Ingredients 🛒

3 lbs chuck roast

Salt and pepper, to taste

2 tbsp olive oil

1 onion, chopped

4 cloves garlic, minced

4 large carrots, cut into chunks

1 lb baby potatoes, halved

2 cups beef broth

1 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary

1 tbsp tomato paste

Directions 👩‍🍳

Season and Sear: Season the chuck roast generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer to a slow cooker.

Sauté Aromatics: In the same skillet, add chopped onion and minced garlic. Sauté for 2 minutes until softened, then add to the slow cooker.

Add Vegetables and Liquid: Arrange the carrots and potatoes around the roast in the slow cooker. Add beef broth, Worcestershire sauce, thyme, rosemary, and tomato paste. Stir slightly to combine.

Cook: Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the meat is tender and easily shreds with a fork.

Serve: Serve hot with the carrots, potatoes, and a ladle of the savory broth. Garnish with fresh parsley if desired.

Prep Time 🕒 15 minutes

Cook Time 🕒 8 hours (low)

Total Time 🕒 8 hours 15 minutes

Servings 🍽️ 6

Calories 🔥 420 kcal per serving

[chefcarrie]

[chefcarrie]

🍏 Air Fried Apple Wedges 🍏

These delightful air fryer apples are a quick and easy treat, bursting with cinnamon goodness!

🔺 Difficulty: Easy

🔺 Preparation Time: 5 minutes

🔺 Cooking Time: 5 minutes

🔺 Total Time: 10 minutes

🔺 Servings: 2 servings

🔺 Calories: 202 kcal

Ingredients Required:

2 medium Gala apples

1/4 teaspoon ground cinnamon

2 tablespoons unsalted butter, melted

Recipe Steps:

Begin by peeling the apples and removing the cores, then slice them into 1/4-inch thick pieces.

In a large mixing bowl, combine the apple slices with the melted butter and cinnamon.

Gently toss everything together until each apple slice is well coated. Preheat your air fryer to 400°F.

Arrange the apple slices in a single layer in the air fryer basket. Cook for about 5-7 minutes or until they are tender. Enjoy your delicious air fryer apples!

[chefcarrie]

[chefcarrie]

Pumpkin Cinnamon Roll Muffins

Ingredients:

1 cup pumpkin puree

1/3 cup granulated sugar

1/3 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

Instructions:

Preheat the oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.

In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.

In another bowl, mix together flour, baking powder, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.

Divide the batter evenly among the muffin cups.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Let cool slightly before serving.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins |

[chefcarrie]

Strawberry Shortcake Cheesecake Dessert Sushi Rolls 🍓🍰🍣

Ingredients:

For the Cheesecake Filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 cup whipped cream (store-bought or homemade)

For the Strawberry Layer:

1 cup fresh strawberries, hulled and sliced thinly

2 tablespoons granulated sugar

1 tablespoon lemon juice

For the Shortcake Crust:

1 cup crushed shortbread cookies

2 tablespoons unsalted butter, melted

For Assembly:

1 large flour tortilla (or a large thin crepe for a sweeter version)

Powdered sugar, for dusting

Fresh mint leaves, for garnish (optional)

Directions:

Prepare the Strawberry Layer:

In a bowl, combine the sliced strawberries with granulated sugar and lemon juice. Let sit for about 10 minutes to macerate and release their juices.

Prepare the Cheesecake Filling:

In a large bowl, beat the softened cream cheese until smooth.

Add granulated sugar and vanilla extract, and mix until well combined.

Gently fold in the whipped cream until smooth and creamy.

Prepare the Shortcake Crust:

In a small bowl, mix the crushed shortbread cookies with melted butter until combined.

Spread the mixture evenly over a piece of parchment paper or plastic wrap, pressing it down slightly. Set aside.

Assemble the Dessert Sushi Rolls:

Lay the flour tortilla or crepe flat on a clean surface.

Spread a layer of cheesecake filling evenly over the tortilla, leaving a small border around the edges.

Arrange the macerated strawberries in a single layer over the cheesecake filling.

Sprinkle the shortcake crust mixture evenly over the strawberries.

Roll and Slice:

Carefully roll up the tortilla or crepe tightly, starting from one edge and working your way to the other.

Slice the rolled tortilla into bite-sized pieces, resembling sushi rolls.

Serve:

Arrange the dessert sushi rolls on a serving platter.

Dust with powdered sugar and garnish with fresh mint leaves if desired.

Prep Time: 20 minutes | Chill Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6 | Calories: Approximately 250 kcal per serving

[chefcarrie]

No-Bake Oreo Cheesecake 🖤🍪🍰

Ingredients:

24 Oreo cookies, finely crushed

1/4 cup unsalted butter, melted

3 (8-ounce) packages cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 1/2 cups heavy whipping cream

10 Oreo cookies, coarsely chopped

Whipped cream and additional Oreo cookies for garnish

Directions:

In a medium bowl, mix the finely crushed Oreo cookies and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

Fold in the chopped Oreo cookies.

Pour the mixture over the prepared crust and smooth the top with a spatula.

Cover and refrigerate for at least 4 hours or until the cheesecake is firm.

Before serving, garnish with whipped cream and additional Oreo cookies.

Prep Time: 20 minutes | Total Time: 4 hours 20 minutes (including chilling time)

Kcal: 430 kcal per slice | Servings: 12 servings

[chefcarrie]

No Bake Chocolate Caramel Cheesecake Bites

Ingredients:

2 cups chocolate cookie crumbs

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1/2 cup granulated sugar

1 tsp vanilla extract

1/2 cup dark chocolate chips, melted

1/2 cup caramel sauce, plus more for drizzling

1/2 cup mini chocolate squares (such as Rolos), chopped

Chocolate shavings, for garnish

Directions:

In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of a muffin tin lined with paper liners to create the crust. Place in the refrigerator to set.

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and mix well.

Divide the cream cheese mixture in half. Stir the melted chocolate into one half and the caramel sauce into the other.

Spoon the chocolate mixture over the chilled crusts, followed by the caramel mixture. Swirl the layers together with a toothpick for a marbled effect.

Refrigerate for at least 2 hours, or until the cheesecakes are firm.

Before serving, drizzle with additional caramel sauce and top with chopped mini chocolate squares and chocolate shavings.

Prep Time: 20 minutes | Chilling Time: 2 hours | Total Time: 2 hours 20 minutes | Kcal: 280 kcal | Servings: 12 servings

[chefcarrie]

Easy Tiramisu Cupcakes

Ingredients :

2 large eggs.

1/4 tsp salt.

1 cup granulated sugar.

1 1/2 cups all-purpose flour.

1/2 cup unsalted butter, softened.

1/2 cup milk.

2 tbsp strong brewed coffee, cooled.

1 1/2 tsp baking powder.

1/2 cup mascarpone cheese.

1/4 cup powdered sugar.

1/2 tsp vanilla extract.

1 cup heavy cream.

2 tbsp powdered sugar.

1/2 tsp vanilla extract.

Cocoa powder (for dusting).

Preparation Steps :

Start by warming the oven to 350°F (175°C) and arrange cupcake liners in a muffin tin.

Blend butter with sugar until fluffy, then incorporate eggs one by one.

Add and combine milk, coffee, flour, baking powder, and salt into the mix.

Distribute the batter among liners, then bake for 18-20 minutes. Ensure they cool fully on a rack.

Create the creamy filling by mixing mascarpone cheese with powdered sugar and vanilla until smooth.

Hollow out each cupcake's center slightly, then fill with the mascarpone blend.

Whip the cream with powdered sugar and vanilla until it forms firm peaks, then coat the cupcakes.

Sprinkle with cocoa powder just before serving for a decadent finish.

[chefcarrie]

Soft Pumpkin Snickerdoodles 🎃

Enjoy these deliciously soft cookies made with pumpkin puree and warming spices!

📋 Ingredients:

1. 1/2 cup butter (softened)

2. 1 1/2 cups sugar

3. 1 egg

4. 1/2 cup pumpkin puree

5. 3 cups all-purpose flour

6. 1 teaspoon cream of tartar

7. 2 teaspoons baking soda

8. 1/4 teaspoon salt

9. 1 teaspoon pumpkin pie spice (or these spices: 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger)

Cinnamon Sugar Mixture:

10. 2 tablespoons sugar

11. 2 teaspoons cinnamon

👩‍🍳 Directions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, mix the softened butter, sugar, egg, and pumpkin puree together until smooth.

3. Add the flour, cream of tartar, baking soda, salt, and pumpkin pie spice (or the individual spices). Stir until it forms a dough.

4. In a small bowl, combine the sugar and cinnamon for the cinnamon sugar coating.

5. Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar until fully coated.

6. Place the coated dough balls on the prepared baking sheet, leaving some space between them.

7. Slightly flatten each dough ball by pressing down with the back of a spoon or your fingers.

8. Bake in the oven for 8-10 minutes, or until the edges are set and the tops are just cracking.

9. Remove from the oven and let the cookies cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.

Enjoy your soft and flavorful Pumpkin Snickerdoodles! 🍪