LOVEEAT

INGREDIENTS 1 cup dill pickle juice 1 lb boneless skinless chicken breasts, cut into pieces about 1 inch in size 3 tbsp powdered sugar 1 egg 1 cup milk 2 tsp salt 1½ cups flour 1½ tsp pepper ½ tsp paprika Olive oil spritz INSTRUCTIONS Add chicken chunks to pickle juice and marinate in the refrigerator for about 30 minutes Whisk milk and egg together and set aside Combine the dry ingredients and stir set aside Preheat air fryer to 370 Remove the chicken from refrigerator, drain and place each into the dry mixture, to the liquid mixture and back to the dry making sure it is well coated, making sure to shake off excess Cook in a single layer of chicken for 8 minutes or until golden brown, flipping and spritzing with olive oil at the halfway mark Serve with your favorite dipping sauce This Recipe adapted from >>>> Click Here

INGREDIENTS CHICKEN:   3-4 boneless, skinless chicken breasts (about 2 pounds)   Salt and pepper   1 cup cornstarch   2 large eggs, beaten   1/4 cup canola, vegetable or coconut oil SAUCE:   1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce)   4 tablespoons ketchup   1/2 cup apple cider vinegar (see note for substitutions)   1 tablespoon soy sauce   1 teaspoon garlic salt INSTRUCTIONS Preheat the oven to 325 degrees F. Cut the chicken breasts into 1-inch or slightly larger pieces. Season lightly with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a si...

INGREDIENTS 1 lb boneless skinless chicken breasts trimmed of excess fat 1 yellow onion diced 2 cloves garlic minced 24 oz. chicken broth (low sodium) 2 15oz cans great Northern beans drained and rinsed 2 4oz cans diced green chiles (I do one hot, one mild) 1 15oz can whole kernel corn drained 1 tsp salt 1/2 tsp black pepper 1 tsp cumin 3/4 tsp oregano 1/2 tsp chili powder 1/4 tsp cayenne pepper small handful fresh cilantro chopped 4 oz reduced fat cream cheese softened 1/4 cup half and half TOPPINGS: sliced jalapenos sliced avocados dollop of sour cream minced fresh cilantro tortilla strips shredded Monterey jack or Mexican cheese INSTRUCTIONS Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.   Stir. Cover and cook on LOW...

INGREDIENTS 2 tbsp extra virgin olive oil 4-6 small chicken breasts, or 2-3 chicken breasts, trimmed to be around 6 oz apiece salt and pepper, to taste (about a pinch each) 8 oz cremini mushrooms, cleaned and stems removed (optional, slice into thick slices) 1/2 cup butter 1/2 cup chicken stock 1/4 cup minced garlic 1 tbsp italian herb seasoning blend 1/4 cup grated parmesan cheese parsley or green onions, to garnish INSTRUCTIONS In a large pan, heat olive oil on medium high until shimmery. Add chicken. Season with salt and pepper, and brown each side until deep golden brown, about 3-4 minutes per side. Add mushrooms to dish. Let mushrooms brown with chicken, another 4 minutes, stirring occasionally to prevent burning. Add garlic and italian herb blend, let garlic soften and become fragrant, about 3 minutes. Add butter and stock to pan, taking care to scrape up any browned bits. Let stock reduce, 4 minutes. Stir in parmesan cheese an...

Ingredients 1 1/2 pounds boneless skinless chicken breasts 1 large onion, peeled and chopped 4 cloves garlic, minced 1 tablespoon olive oil 3 cans Old El Paso Chopped Green Chiles (4.5-ounce cans) 14.5 ounces "fire roasted" crushed tomatoes 3 quarts chicken stock 1 tablespoon   ground cumin 1 teaspoon crushed red pepper 1/2 teaspoons turmeric 2 1/2 cups sliced carrots 4 cups chopped cabbage 3 cups small broccoli florets 2 avocados, peeled and diced Salt and pepper Instructions Set a large 6-8 quart pot over medium heat. Add the olive oil, chopped onions, and garlic. Sauté for 5-6 minutes to soften. Then add whole raw chicken breasts, Old El Paso Chopped Green Chiles, crushed tomatoes, chicken broth, all the spices, carrots, and 1 1/2 teaspoons sea salt. Bring to a boil, lower the heat, and simmer for 20+ minutes, until the chicken breasts are cooked through. Then remove the chicken with tongs and set them on a cutti...

For the Chicken: 8 chicken tenders 1/2 cup mayonnaise 1/2 teaspoon paprika 1/2 teaspoon Seasoned Salt   1/2 teaspoon Italian Seasoning 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/8 teaspoon pepper Cayenne pepper (to taste) 2 cups cornflakes (click here to buy gluten free cornflakes!) 1/4 cup parmesan cheese 2 tablespoons melted butter (plus more for greasing the pan) Preheat oven to 375ºF. Liberally grease a baking sheet (butter is best). Combine the mayonnaise and spices. Crush the cornflakes and combine them with the parmesan in a shallow dish. You can also add more of the spices to this mixture too. Coat each tender in the mayo mixture (I use my hands). Then coat them in the cornflake mixture. Place on the greased pan and drizzle with the butter. Bake for about 20 minutes or until the center reaches 165ºF. Serve with honey mustard sauce (recipe below). For the Creamy Honey Mustard Sauce: 3 tables...

Ingredients   1 tablespoon extra-virgin olive oil   2 pounds boneless skinless chicken breasts — or thighs   1/2 teaspoon kosher salt   1/4 teaspoon ground black pepper   1 jar roasted red peppers — (12 ounces), drained and chopped   1 cup kalamata olives   1 medium red onion — cut into 1/2-inch chunks   3 tablespoons red wine vinegar   1 tablespoon minced garlic — from about 3 large cloves   1 teaspoon honey   1 teaspoon dried oregano   1 teaspoon dried thyme leaves   1/2 cup feta cheese — optional for serving   Chopped fresh herbs: any mix of basil — parsley, or thyme, optional for serving (I used fresh thyme) Instructions Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the oil in a large skillet over medium high. Sprinkle the chicken with salt and pepper, then place it in the hot pan, seasoned side down. Let brown on the first side for ...

INGREDIENTS ½ pound bacon slices (8 strips) 1 large red bell pepper, about 8 ounces cut into thick strips 8 ounces (in weight) sweet onion such as Vidalia, cut into thick strips (one medium to large onion) 1 cup all-purpose flour 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 whole eggs 2 tablespoons whole milk 1 ½ cups bread crumbs 1 pound boneless skinless chicken breast cut into four portions and pounded to ¼ inch thick Oil for frying ¾ cup condensed cream of chicken soup, see our homemade recipe here ¼ cup whole milk or light cream 4 thick slices Fontina cheese, total 8 ounces INSTRUCTIONS In a large sauté pan, cook bacon to just under crisp (still slightly chewy). Drain on paper towels and reserve bacon fat. Leave two tablespoons of bacon fat in the pan and reserve the remaining fat for later in this recipe. Heat the pan to medium heat and add peppers and onions and cook over medium for ten minutes. Po...

Ingredients 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces 1 cup (125g) all-purpose flour 5 cups (140g) corn flakes cereal, crushed lightly ½ teaspoon salt ½ teaspoon freshly ground black pepper ½ teaspoon garlic powder ¼ teaspoon smoked paprika 2 large eggs ¼ cup (60ml) milk Easy Honey BBQ Sauce 3/4 cup (222g) your favorite BBQ sauce (I like Sweet Baby Rays Original) 1/4 cup (80g) honey 1/4 cup (68g) ketchup Instructions Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Place the bite-sized pieces of chicken in a large bowl. Add flour and stir to coat each piece. Set aside. Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a large bowl. Set aside. Whisk the eggs and milk together in a small bowl. This next step gets your hands a little messy so have paper towels nearby. Dip each piece of chicken in the egg mix...

Ingredients (1) 16 ounce package of rotini pasta (We love the multi-colored) 2 cups cherry tomatoes halved 1/2 pound mozzarella cheese cubed 1/2 pound sliced pepperoni cut in half 1 large green bell pepper diced 1 can of black olives 10 oz, drained 8 oz Italian dressing 6 oz shredded Parmesan cheese Instructions Bring a large of of water to a boil. Add pasta and cook until al dente. You want your pasta firm. Drain, and rinse with cold water. Set aside. In a large bowl, combine the pasta with tomatoes, mozzarella cheese, pepperoni, green pepper, and black olives. Pour the Italian dressing over the top. Add in the Parmesan cheese and stir to coat. Let sit in the refrigerator for at least one hour for the flavors to come together. This Recipe adapted from >>>> Click Here

Ingredients 1 cup butter 1/2 cup brown sugar packed 1 teaspoon vanilla extract 3 cups rolled oats 1 cup semisweet or dark chocolate chips 1/2 cup peanut butter Instructions Line an 8-inch or 9-inch square baking dish with parchment paper and set aside. Overhangs the edges of the foil to lift the bars easier from the baking dish. (You can use a 9x13-inch if you want thinner bars.) Melt butter and brown sugar in large saucepan over medium heat, until the butter has melted and the sugar has dissolved. Stir in vanilla. Mix in the oats. Cook over low heat 3 to 4 minutes, or until ingredients are well blended. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down. Reserve the other half for second layer. To make the filling, melt the peanut butter and chocolate chips together in a small microwave-safe bowl and stir until it’s smooth. Pour the chocolate mixture over the crust in the pan, reserving abou...

Ingredients For the Oreo Cookie Crust: (1) package Oreo cookies, crushed into crumbs (see post for more info on this) 8 tablespoons unsalted butter, melted For the Chocolate Ganache Filling: 16 ounces semi-sweet chocolate, finely chopped 2 and 1/4 cups heavy cream 1/2 cup (1 stick) unsalted butter, at room temperature, cut into cubes For the German Chocolate Topping: 1/2 cup packed light brown sugar 1/2 cup half and half 2 ounces SALTED butter, cut into tiny pieces 2 large egg yolks (1) 7 oz bag sweetened shredded coconut 1 teaspoon vanilla extract 1/4 cup pecans, chopped Instructions For the Oreo Cookie Crust: In a large bowl combine Oreo cookie crumbs and melted butter, mix well to combine. Press the crust into a 9" pie plate, pressing it in the middle and up the sides. Place crust in the freezer for 30 minutes. For the Chocolate Ganache Filling: Add chopped chocolate to a large heatproof bowl; set asi...

Ingredients 1 1/3 cup mashed bananas 2 1/2 tablespoons lemon juice divided 1 1/2 cups milk 3 cups flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 2/3 cup butter softened 1 cup white sugar 1/2 cup brown sugar 3 large eggs 1 teaspoons vanilla FROSTING 8 oz cream cheese 1/3 cup butter softened 3-3 1/2 cups powdered sugar 1 teaspoon lemon juice 1 1/2 teaspoons lemon zest from 1 lemon Instructions Preheat oven to 350°. Grease and flour a 9 x 13 pan. Place 1 1/2 tablespoons lemon juice in a measuring cup. Top to 1 1/2 cups with milk. Set aside. Mix together mashed banana with 1 tablespoon lemon juice, set aside. Beat together butter, brown and white sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy (almost the texture of frosting). Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined....

INGREDIENTS 1 (9-inch) pie shell 2/3 cup sugar 1/3 cup cornstarch 1/2 teaspoon salt 4 egg yolks 3 cups of milk 2 tablespoons butter (softened) 1 teaspoon vanilla extract 2 cups Hershey’s dark special dark chocolate chips (divided) whipped cream (for topping) INSTRUCTIONS Bake the pie shell according to package directions. Remove from the oven and cool. In a 2-quart saucepan stir together sugar, cornstarch, and salt. In a medium bowl combine egg yolks and milk. Gradually blend the milk mixture into the sugar mixture in the pan. Cook over medium heat, stirring constantly until the mixture comes to a boil. Boil and stir for 1 minute. Remove from the heat and stir in butter and vanilla extract. Add 1 and 3/4 cups of the chocolate chips and stir until the chips are melted and the mixture is well blended. Pour into the prepared pie shell. Cover with plastic wrap and press the plastic wrap onto the filling. Cool. Refrigerate for several hours or ...

Ingredients 2 1/2 cups all-purpose flour 1/4 cup packed brown sugar 1 TBSP baking powder 1 tsp ground cinnamon 1/2 tsp salt 1/4 tsp ground cloves 1/2 cup butter 3/4 cup canned pumpkin 1/2 cup milk Easy Vanilla Glaze 1/2 cup powdered sugar 1/2 tsp vanilla extract 1-2 TBSP hot water Instructions Preheat oven to 425ºLine a baking sheet with parchment paper. In a large bowl combine flour, brown sugar, baking powder, cinnamon, salt and cloves. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Add pumpkin and milk to flour mixture. Mix just until dough forms. Knead dough gently on floured surface 10 to 12 times. Pat dough into one 8-inch circle; cut into fourths. Cut each quarter into thirds, to make 12 wedges. Place wedges 2 inches apart on un-greased baking sheet. Bake for 14-16 minutes, or until they're lightly golden. Remove scones to a cooling rack; cool slightly. Drizzle with vanilla glaze and ser...

INGREDIENTS PUMPKIN CHAFFLE 1 Egg 1/2 cup Mozzarella Cheese 1 1/2 tbsp Pumpkin Puree (100% pumpkin) 1 tbsp Almond Flour 1 tbsp Lakanto Golden Sweetener, or choice of sweetener 2 tsp Heavy Cream 1 tsp Cream Cheese, softened 1/2 tsp Pumpkin Spice 1/2 tsp Baking Powder 1/2 tsp Vanilla 1 tsp Choczero Maple Syrup or 1/8 tsp Maple Extract FILLING 2 tbsp Cream Cheese 1 tbsp Lakanto Powdered Sweetener 1/4 tsp Vanilla Extract INSTRUCTIONS Preheat mini waffle maker. In a small bowl, combine all chaffle ingredients. Pour half of the chaffle mixture into the center of the waffle iron. Allow to cook for 3-5 minutes. Carefully remove and repeat for second chaffle. Set to the side to crisp up while you make the filling. With a whisk or fork, combine all frosting ingredients together. Add frosting between the two chaffles. Enjoy! Optional: Add whipped cream on top, crushed pecans, some Choczero maple syrup, etc. This Re...

Ingredients for the crust and topping: 1/2 c unsalted butter melted cooled to room temperature 1/2 c light brown sugar 1 and 1/2 c all-purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1 tsp ground cinnamon 1/4 tsp ground cloves for the filling: 1 and 1/2 cups pumpkin pie mix from a can, not puree 1 large egg 1/2 tsp pure vanilla extract Instructions Prepare the 8" square pan by greasing the sides and the bottom. Line with parchment paper. Set aside. Preheat oven to 375 degrees F. In a medium mixing bowl, whisk together flour, brown sugar, soda, baking powder, cinnamon, cloves and salt. Add melted butter and mix until crumbly dough forms.  Reserve about 3/4 c of the mixture for the topping. Press the remaining dough into prepared pan. Set aside. Place all filling ingredients in a large mixing bowl of a stand mixer and mix until all combined. Pour over crust. Sprinkle with the topping mixture. Bak...

Ingredients Scones 2 cups all-purpose flour 1/3 cup sugar 1 Tbsp baking powder 1/2 teaspoon salt 1 Tbsp orange zest, about the zest of 1 large orange 1/2 cup cubed butter, cold 1 large egg 1/4 cup sour cream 1/4 cup heavy cream, plus more for brushing 1/2 tsp vanilla extract Glaze 3 Tbsp butter, melted 1-1 1/2 cups powdered sugar 1/2 tsp vanilla extract 2 Tbsp freshly squeezed orange juice 1 tsp orange zest (optional--it makes the glaze extra orange-flavored!) Instructions Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with cooking oil). Mix together flour, sugar, baking powder, salt, and orange zest. Cut in cold butter with a pastry cutter and mix the dough until the butter is about the size of peas and the dough resembles coarse crumbs. In a small bowl, egg, sour cream, heavy cream, and vanilla extract. Mix with dry ingredients, and stir until just combined. Turn the dough out...

Ingredients 1 ready-to-use Nilla Wafer crust 2 boxes (3.4 oz each) coconut instant pudding 2 cups half & half milk 1 bar (8 oz) cream cheese, softened 1/3 cup granulated sugar 1 tub (8 oz) Cool Whip toated coconut for garnish Instructions In a bowl, combine the dry pudding mix powder with the half & half. Stir with a wire whisk until completely combined and creamy. Let it sit for a few minutes so it can thicken up. Evenly spread 1 1/2 cups of the mixture into the prepared pie crust (this is the 1st layer). Set aside the remaining.  In a separate bowl, combine cream cheese and sugar and beat with a handheld blender until combined. Fold in the Cool Whip and stir, using a spatula, until completely combined. Add half of this mixture to the remaining banana pudding mix. Stir together until combined and add to the pie crust (as the 2nd layer). Spread the remaining cream cheese mixture on top (for the 3rd layer). Cover with the enclosed lid an...

Ingredients 2 large eggs 15 ounces Libby's canned pumpkin (1 can) 1 cup evaporated milk 14 ounces sweetened condensed milk 1/2 tsp salt 1 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp ground cloves 1 single unbaked deep dish pie crust (recipe below) You can use a frozen premade deep dish pie crust if you like, but don't thaw. pie crust (this recipe makes 2 crusts) 2 1/2 cups all purpose flour 1 tsp salt 1 cup unsalted butter (2 sticks, 226 grams) 1/4 cup ice water Instructions Preheat oven to 425F Whisk eggs well in a large bowl. Whisk in the pumpkin, both milks, salt, and spices. Mix until everything is completely combined. Pour mixture into an unbaked pie crust and place on a baking sheet to make transferring to the oven easier. Bake for 15 minutes, then turn the oven down to 350F and bake for another 50-60 minutes, or until set around the edges and a knife inserted near the center comes out clean. See my notes in the ...