Mongolian Chicken

Mongolian Chicken is coated chicken tossed in a sweet savory sauce that is better than take out!  This simple recipe is the beginning to tasty dinner in minutes.

Just like my Mongolian Beef, this tastes amazing and is easy. Serve it over a bowl of rice with Egg Rolls and Wontons for a dinner out, from home!

Chicken and green onions sauteed in a wok.

Easy Mongolian Chicken

Inspired by my Mongolian Beef, this Mongolian chicken has all the flavor and richness, but with chicken! I like to use chicken because it can be a lot cheaper than beef, it is better for the heart and taste and texture just work. My family loves this dish. It is a favorite since it has just enough sweet and savory that makes it so good! We usually do not have leftovers, which is bummer because they are just as good if not better than when we have it fresh.

The “Mongolian” flavor comes from Taiwan and does not have anything to do with Mongolia. But that does not stop this dish and others like it from being one of America’s favorite. You have to try Mongolian chicken noodles, Mongolian Beef and Broccoli and these that are cooked in the slow cooker with beef or chicken.

Ingredients for Chinese Chicken

Basic ingredients combine quickly to make a fabulous dinner that is divine.

  • Chicken Breasts: Cut your chicken into bite sized pieces of equal proportions.
  • Cornstarch: This coating adds texture to the chicken and helps thicken the sauce.
  • Olive Oil: For cooking the chicken.
  • Chicken Broth: The base of the sauce.
  • Brown Sugar: You can either use light or dark brown sugar.
  • Soy Sauce: Use low sodium soy sauce if you would like.
  • Hoisin Sauce: Classic Asian sauce that adds a bit of sweet and salty.
  • Sesame Oil: This is a great finishing oil that adds flavor.
  • Cornstarch: Thickening agent that works without adding flavor.
  • Sesame seeds and Green Onions: These are optional but add color and flavor.

How to Make Mongolian Chicken

Quick and easy you will love this better than take out dinner. You will love how fast it is and your family will love the flavor.

  1. Chicken: In a ziplock bag add the chicken and cornstarch and shake to coat.
  2. Sauté: Using a large skillet or wok over medium high heat, add the olive oil. Working in batches add the chicken and fry each side until golden
  3. Sauce: In a small bowl whisk together the chicken broth, brown sugar, soy sauce, hoisin sauce, sesame oil and cornstarch. Pour over the Chicken and cook for 2-3 minutes until sauce starts to thicken.
  4. Serve: Serve with sesame seeds and green onions.

Coating the chicken, adding sauce and sauteing it in a pan.

Tips and Variations for the Best Mongolian Chicken

This is super simple to make and super delicious. Sure to be a family favorite.

  • Chicken: Coating the chicken in cornstarch and then stir frying it crisps it up perfectly. You can use chicken breasts or chicken thighs.
  • Vegetables: This is one of the best ways to vary the recipe. Although this is usually served by itself it is awesome with vegetables. Try broccoli, mushrooms, peppers, zucchini, carrots, water chestnuts or sugar snap peas.
  • Spicy:  Add a bit more heat by adding siracha, red pepper flakes or fresh ginger.
  • Serve: Serve over rice, brown rice, stir fry noodles, or even zoodles.

Storing Leftovers

Leftovers are a beautiful thing when it comes to Mongolian chicken. I like to make a double batch so I have enough for at least two meals.

  • Leftovers: This is almost better the second day. Leftover will keep for up to 4 days and can be reheated in the microwave or on the stove top.
  • Freezing: Once the Mongolian chicken has completely cooled, place it in an airtight container or freezer bag and store in the freezer for up to 2 months. Thaw overnight in the refrigerator. Microwave or reheat in a skillet or wok.

Mongolian chicken in bowl with rice.

More Asian Recipes to Love

There is nothing better than making your own take out. It is awesome. You can make it to your liking adding or substituting ingredients. Make it spicier or more milder. And cooking your own is much healthier and cheaper. I have all the best recipes that are tried and true right here.

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Mongolian Chicken

Mongolian Chicken is coated chicken tossed in a sweet savory sauce that is better than take out!  This simple recipe is the beginning to tasty dinner in minutes.
Course Dinner, Main Course
Cuisine Asian American
Keyword mongolian chicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 262kcal
Author Alyssa Rivers

Ingredients

  • 1 pound chicken breasts cut into 1 inch pieces
  • 1/4 cup cornstarch
  • 2 Tablespoons olive oil
  • 1/2 cup chicken broth
  • 1 Tablespoon brown sugar
  • 3 Tablespoons soy sauce
  • 1 Tablespoon hoisen sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • sesame seeds and sliced green onions for garnish

Instructions

  • In a ziplock bag add the chicken and cornstarch and shake to coat. In a large skillet or wok over medium high heat, add the olive oil. Working in batches add the chicken and fry each side until golden.
  • In a small bowl whisk together the chicken broth, brown sugar, soy sauce, hoisin sauce, sesame oil, and cornstarch. Pour over the chicken and cook for 2-3 minutes until sauce starts to thicken. Serve with sesame seeds and green onions.

Nutrition

Calories: 262kcal | Carbohydrates: 13g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1060mg | Potassium: 481mg | Fiber: 1g | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg



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Beyond Breakfast: Little Ladies Soft Serve

Columbus is rich in good ice cream, from heavy-hitters like Jeni’s and Graeters to heritage brands like Johnson’s and smaller shops like Mardi Gras, Cream & Sugar, and Double Happy. These are all worth seeking out, but sometimes it’s nice when the ice cream comes to you.

A couple years ago we learned about a family-run food truck whipping up delicious (and highly Instagram-able) soft serve and sundaes, and finally last summer, when we were all looking for socially distanced treats during the pandemic, we caught up with Little Ladies Soft Serve parked outside Bleu & Fig in Clintonville.

And we pretty much haven’t looked back.



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Chicken Bacon Garlic Alfredo Roll Ups

Alfredo Roll Ups are cheesy, perfectly portioned servings of deliciousness. This is going to be one of the best meals you will ever make!

Anything with lasagna noodles is just fun to make and delightful to eat! You have to try these favorites, Classic Lasagna, Zucchini Lasagna and Lasagna Soup!

Chicken Bacon Garlic Alfredo Roll ups on a plate.

Easy Chicken Alfredo Roll Ups

Some things I make on the blog that I really hope everyone tries. This is one of those recipes. I have already made it twice in one week. And because I loved it so much I invited my family over for Sunday dinner. They had to experience how amazing this meal was, and they could not get enough. This will turn your ordinary roll ups upside down. It is different, creamy, decadent and full of flavor!

It all started with these Alfredo Roll Ups. An early recipe on the blog that I’ve been tweaking over the years and have now perfected. The homemade alfredo sauce is absolutely perfect,  I promise you won’t find a better one out there. Then I added the bacon, because bacon makes everything better. It was a simple addition that turned these into divine individually portioned bites of heaven. This is a dish the whole family will love! I bet you will make them again and again!

Ingredients for Chicken Roll Ups

All of these ingredients can be easily found at the grocery store. I used a rotisserie chicken or use chicken from this incredible whole chicken in the instant pot recipe. So good!

  • Lasagna Noodles: Precooked but just to al dente. Drain and rinse your noodles in cold water and separate to avoid sticking together.
  • Chicken: Cooked and shredded. Rotisserie chicken works well here.
  • Bacon: Cooked and crumbled, use the air fryer for a quick way to cook your bacon.
  • Mozzarella Cheese: Grated, but shred your own to avoid cheese that has anti caking agents on it.

Garlic Alfredo Sauce Ingredients 

  • Butter: Adds a bit of salt and tons of flavor.
  • Heavy whipping Cream: Creates a creamy decadent sauce.
  • Cream Cheese: Not only adds flavor but helps to thicken it as well.
  • Garlic: Freshly minced garlic works best.
  • Garlic Powder: This will add more flavor without the chunks.
  • Italian seasoning: A great seasoning with all the best herbs. Make your own here.
  • Salt and Pepper: Add to taste
  • Parmesan Cheese: Grated fresh will give you the best flavor.

How to Make Chicken Lasagna Roll Ups

This may seem hard, but it is not! It is actually quite simple. My kids love to help me roll the noodles up, they also love to eat the filling.

  1. Prep: Preheat the oven to 350 degrees. Spray a 9×13 inch pan with cooking spray and set aside.
  2. Cook: In a large pot cook the lasagna noodles according to the package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
  3. Alfredo: In medium saucepan add butter, heavy whipping cream and cream cheese. Cook over medium heat and whisk until melted.
  4. Season: Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth.
  5. Cheese: Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
  6. Bottom of Pan: Line the bottom of the 9×13 pan with 1 cup of the alfredo sauce.
  7. Layer Noodles: Spread 2 Tablespoons of the alfredo sauce over each noodle. Take 1/8th of the shredded chicken and bacon and spread evenly over each noodle and top with about 3 tablespoons shredded cheese.
  8. Roll it: Carefully roll up each lasagna noodle and place seam side down in your 9×13 prepared pan. Repeat.
  9. Cover: Once they are all in the pan, pour the remaining alfredo sauce over the top and sprinkle with the remaining cheese.
  10. Bake it: Bake at 350 for about 30 minutes until heated through and cheese is bubbly.

Placing alfredo chicken and bacon on lasagna noodles and then rolling them up.

Tips for the Best Chicken Alfredo Roll Ups

These roll ups are absolutely divine. They are fun and different and are going to be a family favorite for sure.

  • Noodles: Make sure you cook your noodles al dente. You want them to soft and pliable but firm enough to roll. I do not recommend using no boil noodles. They just do not work with this recipe.
  • Chicken: This is a great recipe to use up extra chicken you may have from another dinner. I like to cook thighs and breasts in the air fryer to use for recipes. They both would be amazing in this recipe.
  • Cheese: Mozzarella is a classic cheese for this lasagna dish, be sure to grate your own. It will melt easier and more evenly. Other cheese you could use is provolone or gouda.
  • Alfredo Sauce: If you want a lighter alfredo you can use half and half, it will still you all the flavor and creaminess. Also try subbing out the parmesan for romano, asiago or pecorino romano.
  • Cover while cooking: If you are worried about the noodles exposed edges becoming crunchy, cover the dish with foil before placing it in the oven. Everything is already cooked so you essentially you are heating the insides. Uncover the roll ups the last 5-10 minutes to brown the cheese.

Baked chicken bacon alfredo roll ups in a pan.

Double it and Freeze!

One of the best things about this meal is that it is so easy to prep ahead of time and or freeze for another day. Since I am making one batch of these roll ups, I might as well make two. It is just as easy and i can freeze one to have later or to give away. It just makes sense.

  • Make ahead:  Make these chicken bacon alfredo roll ups up to a day ahead and place in the fridge tightly covered. When ready to bake, remove from fridge half hour before cooking. Bake for regular time and uncover the last 5-10 minutes.
  • Freeze: To freeze, make the chicken bacon roll ups and place in the pan. Tightly cover with plastic wrap and then with foil. Freeze for up to 2 months. Remove from freezer and let thaw in the fridge. Bake as directed. Note: Dairy does not freeze well so you might notice a bit of separation in the sauce. It will not change the flavor, just the look.  It is totally normal and still good to eat.
  • Leftovers: Store leftovers in the fridge for up to 5 days. Reheat in the microwave.

Scooping out a lasagna roll up out of the pan.

More Roll up Fun to Have with Your Food

Rolling your food up isn’t just a fun way to play with your food, it is a fun way to eat your food too. You can either unroll them bite by bite or just cut into them. Roll up food can include so many different foods from sweet to savory. If you want to have more fun with your food, try these tried and true roll up recipes today!

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Chicken Bacon Garlic Alfredo Roll Ups

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Chicken, Bacon, and cheese all rolled up into perfect portions and topped with the BEST homemade garlic alfredo sauce!  One of the best meals that you will make!
Course Dinner, Main Course
Cuisine Italian American
Keyword chicken alfredo roll ups, chicken bacon garlic alfredo roll ups, chicken roll ups
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 Servings
Calories 859kcal
Author Alyssa Rivers

Ingredients

  • 8 Lasagne noodles
  • 2 cups chicken cooked and shredded, I used rotisserie
  • 1 pound bacon cooked and crumbled
  • 2 cups mozzarella cheese shredded

Garlic Alfredo Sauce:

  • 1/2 cup butter
  • 1 pint heavy whipping cream 2 cups
  • 4 ounces cream cheese
  • 1/2 teaspoon garlic minced
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup parmesan cheese grated

Instructions

  • Preheat oven to 350 degrees. Spray an 9×13 inch pan with cooking spray and set aside.
  • Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
  • In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
  • Line the bottom of the 9×13 inch pan with 1 cup of the alfredo sauce.
  • Spread 2 Tbs of the alfredo sauce over each noodle. Take 1/8th of the shredded chicken and bacon and spread evenly over each noodle and top with about 3 Tbs shredded cheese.
  • Carefully roll up each lasagna noodle and place seam side down in your 9×13 prepared pan. Repeat.
  • Once they are all in the pan, pour the remaining alfredo sauce over the top and top with remaining cheese. Bake at 350 for about 30 minutes until heated through and cheese is bubbly.

Notes

Updated on March 27, 2021

Originally Posted on July 13, 2015

Nutrition

Calories: 859kcal | Carbohydrates: 25g | Protein: 26g | Fat: 73g | Saturated Fat: 38g | Cholesterol: 205mg | Sodium: 1005mg | Potassium: 302mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1741IU | Vitamin C: 1mg | Calcium: 359mg | Iron: 1mg

 



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Chicken and Waffles

Chicken and Waffles are known as soul food, these will truly feed you belly and soul! Tender fluffy waffles are topped with crunchy fried chicken and smothered in syrup of choosing!

Chicken and Waffles make a great brunch or dinner! Serve these up alongside my famous Air Fryer Fries, mouth watering Fruit Salad and fresh Strawberry Lemonade.

Syrup being poured over chicken and waffles.

Chicken and Waffles From Scratch

For my sister in law’s birthday dinner she requested chicken and waffles.  So of course I was on the hunt for the best chicken and waffles recipe.  And I found it. This is tried and true so amazing. Everyone knows that the fried Chicken at Roscoes is one of the best and has so much flavor, well I’ve been able to recreate that!  This recipe has incredible flavor and tastes just like Roscoes!  Paired with my light and fluffy homemade waffles and we had a winner winner chicken dinner on our hands. The birthday dinner was a huge success and now it’s your turn to make these incredible Chicken and Waffles!

Most associate Chicken and Waffles with the south, they call it a southern comfort food. But the actual history of where this amazing combination comes from is varied. This filling dish was made popular in L.A. and Harlem in the early 1900’s. Where ever it came from, we are just glad it did! With variations from spicy, to sweet to savory, there is no wrong way to make Chicken and Waffles, so let’s get busy!

Easy Chicken and Waffles Ingredients

  • Chicken Pieces: I used legs and thighs.
  • Buttermilk: Key to getting juicy tender chicken. If you don’t have buttermilk, make your own here.
  • Salt and Pepper: Add to taste.
  • Self-rising Flour: This has baking powder and salt already added to it which helps the breading be light and crispy.
  • Seasoning Salt: Incredible flavor all in one seasoning.
  • Salt: Regular salt to help balance the flavors.
  • Louisiana Chicken Seasoning:  This is optional, can substitute out or not use.
  • Garlic Powder: Creates great flavor and kick.
  • Onion Powder: Another way to add flavor without bulk.
  • Oil for Frying: Use a high smoke oil such as peanut oil.
  • Homemade Waffles:  Here is the link for the best waffles for chicken and waffles.
  • Honey Cinnamon Butter: Just like Texas Roadhouse butter but better!
  • Homemade Maple Syrup: Since you are making it from scratch you can customize it for your chicken and waffles.

Let’s Make Fried Chicken and Waffles!

  1. Marinate: In a large bowl add the chicken, buttermilk and salt and pepper. Marinate for at least an hour up to overnight.
  2. Dredge: In a different bowl combine the flour, seasoning salt, Louisiana chicken seasoning, garlic powder and onion powder.
  3. Prep: In a heavy bottomed skillet add 1 inch of oil to the pan. Heat to 350 degrees.
  4. Coat: Take the chicken out of the buttermilk and coat with the flour mixture. Add to the oil to pan.
  5. Fry:  Fry for about 4 minutes on each side until golden brown and 165 degrees internal temperature.
  6. Waffles: Make the waffles according to the instructions. Top the waffles with the chicken and serve with honey cinnamon butter and maple syrup if desired.

Marinating, breading and frying chicken.

Tips For The Best Chicken and Waffles

Seriously, this is one of the best combinations of foods, that sound like they should not go together. Waffles are a breakfast food and fried chicken is a dinner food. However these two got together, we are just glad they did. It is a fun meal that makes for good conversation.

  • Brine: To get the juiciest and most tender chicken, marinate the chicken in the buttermilk brine for at least 6 hours but no more than 24 hours.  This will take planning but it will be so worth it. Through it together in the morning or the night before and then cook it up.
  • Chicken: I used legs and thighs in this recipe because they stay tender and moist the best. You can also use chicken breast tenders or wings. I do not recommend using a full breast as they take longer to fry and can dry out easily.
  • Coat it Well:  Really coat the flour well trying to get it completely covered. This will create that yummy crunchy coating.
  • Don’t Overcrowd: Do not fry too many pieces at once, they won’t cook evenly and it will drop your oil temperature down too low to fry properly. Use a frying thermometer if you have one.
  • Let it Rest: After you have dredged the marinated chicken in the flour set it on a wire rack and let it rest for 15 minutes. This will allow the flour to really set into the nooks and crannies of the chicken. This way the flour coating doesn’t fall off as much in the frying process.
  • Cook Chicken First: It is so much easier and better to try to keep the chicken warm while you cook the waffles then the other way around. Heat your oven to 200 degrees and place the chicken on a wire rack on a cookie sheet and place in the oven when done frying. This will keep the chicken warm while waffles cook.

Mixing the eggs and dry ingredients for waffles and then pouring the batter in a waffle iron.

How To Serve Homemade Chicken and Waffles

There are multiple ways to serve chicken and waffles and none of them are wrong. It all depends on what you prefer, sweet, spicy, savory or all of the above.

  • Sweet: Straight up maple syrup or honey are favorite toppings for those who love the sweet combination. Adding the cinnamon honey butter also adds a bit of sweet and that lovely hint of cinnamon.
  • Spicy: If you like a little bit of heat add chili powder or even better chipotle chili powder to some of your honey or maple syrup and pour over it. You can also add a bit of your favorite hot sauce to the mix.
  • Savory: The Pennsylvania dutch serve their chicken and waffles with gravy. A basic chicken gravy, white gravy or flavored with a bit of spicy mustard all are awesome!

Storing Leftovers

  • Waffles: Leftover waffles that you will eat right away can be placed in a bag and kept at room temperature. You can also store leftover waffles in the freezer for up to 2 months.
  • Chicken: Keep leftovers in the fridge for up to 4 days. Reheat in the microwave or oven. Chicken can also be frozen and kept for 2 months. Thaw in the fridge and reheat as desired.

Chicken and waffles on a plate with cinnamon butter, syrup with a bite on a fork.

More Chicken Recipes to Try

Chicken is a favorite in our household. It doesn’t matter how I cook it usually, they all love it. It is so versatile. Just about every cuisine out there has chicken dishes that amazing. Italian, Mexican, Chinese, and I could keep going. Chicken is a fairly healthy protein that is a go to for those who are striving to be healthier. When you need a good dinner that is filling and delicious reach for one of these favorite chicken recipes.

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Chicken and Waffles

Chicken and Waffles are known as soul food, these will truly feed you belly and soul! Tender fluffy waffles are topped with crunchy fried chicken and smothered in syrup of choosing!
Course Dinner, Main Course
Cuisine American
Keyword chicken and waffles
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 People
Calories 911kcal
Author Alyssa Rivers

Ingredients

Chicken

  • 2 pounds chicken pieces (I used thighs and legs)
  • 3 cups butter milk
  • salt and pepper
  • 2 cups self-rising flour
  • 2 Tablespoons Seasoning Salt
  • 2 Tablespoons salt
  • 1 teaspoon Louisiana chicken seasoning optional
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • oil for frying

Waffles

  • 2 large Eggs
  • 1 ½ cups Milk
  • ½ cup Vegetable Oil
  • 2 cups Flour
  • 4 teaspoons Baking Powder
  • 1 teaspoon Vanilla
  • 1/4 teaspoon Salt

Instructions

Making Chicken

  • In a large bowl add the chicken, buttermilk and salt and pepper. Marinate for 1 hour or overnight.
  • In a large bowl combine the flour, seasoning salt, salt, Louisiana chicken seasoning, garlic powder and onion powder.
  • In a heavy bottomed skillet add 1 inch of oil to the pan. Heat to 350 degrees.
  • Take the chicken out of the buttermilk and coat with the flour mixture. Add to the oil to fry.
  • Fry for about 4 minutes on each side until golden brown and 165 degrees internal temperature.

Making the Waffles

  • Preheat your waffle iron. In a medium sized mixing bowl beat the eggs.
  • Add in milk, vegetable oil, flour, baking powder, vanilla and salt. Mix until combined.
  • Spray waffle iron with cooking spray. Pour about 1/4-½ cup batter in the waffle maker and cook until golden brown. Serve with homemade maple syrup and cinnamon butter if desired.

Nutrition

Calories: 911kcal | Carbohydrates: 111g | Protein: 26g | Fat: 40g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 7394mg | Potassium: 976mg | Fiber: 4g | Sugar: 14g | Vitamin A: 581IU | Vitamin C: 1mg | Calcium: 529mg | Iron: 5mg

 



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Garlic Chicken Stir Fry

This garlic chicken stir fry is a quick and easy dinner that’s perfect for those busy weeknights. Cubes of chicken are cooked with colorful veggies and tossed in a flavorful garlic sauce for a meal that’s way better than take out!

Stir fry is almost a complete meal by itself. Just add some Egg Rolls, a Fruit Salad and some Cream Cheese Wontons for a complete meal!

Chicken Garlic stir fry in the pan with broccoli and mushrooms.

Garlic Chicken Stir Fry

When I am looking for a speedy dinner, I often turn to stir fry. It’s so easy to make and super versatile. It is fast and easy and curbs that temptation to hit the drive-thru. Stir fry is also a guarantee that I can get my kids to eat their vegetables. They love the combination of chicken and sauce. It is always a meal I can count on to feed the masses and they will leave the table with full bellies and smiles.

This incredible garlic chicken stir fry features diced chicken and mixed vegetables in a garlic sauce. This dish is definitely for garlic lovers – there are four cloves of it in the recipe! If you prefer a milder garlic flavor, you can easily cut down to 2-3 cloves and it will still be flavorful. I feel the 4 cloves are just the right amount without overdoing it however, give it a try, you will love it. The whole family will love this stir fry, and you’ll love how quick it is to make!

Ingredients for Chicken Stir Fry

The sauce for this dish is a simple combination of ingredients that you probably already have in the pantry, like chicken broth, sesame oil and soy sauce. Adjust the quantities for your families needs, double it if you like it saucey or have a bigger family. Half the stir fry recipe for a smaller crowd.

  • Vegetable Oil: Canola or vegetable oil will work, need an oil with a high smoke point.
  • Broccoli Florets: Wash and chop the broccoli into bite sized pieces if needed.
  • Mushrooms: Wash and quarter your mushrooms or slice them.
  • Yellow Bell Pepper: Slice the pepper and then cut the slices in half for easy eating.
  • Chicken: Boneless skinless chicken cut into bite sized pieces.
  • Salt and Pepper: Add to taste.
  • Garlic: Minced or finely chopped garlic to spread the flavor.
  • Chicken Broth: This is the base for the garlic sauce.
  • Brown Sugar: Adds a little bit of sweet, use dark or light brown sugar.
  • Soy Sauce: Low sodium soy sauce is ok here, or regular too.
  • Sesame oil: Sesame oil adds a depth and richness to the flavor of the sauce.
  • Cornstarch:This will thicken the sauce so it will stick to the chicken and vegetables.

Making Chicken Stir Fry with Garlic Sauce

  1. Heat: Place 1 teaspoon of oil in a large pan and heat over medium high heat.
  2. Vegetables: Add the broccoli, mushrooms and bell pepper to the pan. Cook for 5-6 minutes or until vegetables are tender.
  3. Transfer: Remove the vegetables from the pan; transfer to a plate and cover with foil to keep warm.
  4. Heat: Wipe the pan clean with a paper towel, then heat the remaining tablespoon of oil over high heat.
  5. Chicken: Add the chicken to the pan in a single layer and season with salt and pepper to taste.
  6. Saute: Cook for 3-4 minutes per side, or until chicken is browned and cooked through.
  7. Garlic: Lower heat to medium, add the garlic and cook for 30 seconds.
  8. Combine: Add the vegetables back to the pan.
  9. Sauce: In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch.
  10. Pour:  Pour the sauce over the chicken mixture and bring to a simmer.
  11. Simmer: Let it simmer for 1-2 minutes or until sauce has just thickened.
  12. Serve: This is best served immediately with steamed rice if desired.

Sauteing mushrooms, peppers, and broccoli.

Tips for Garlic Chicken Stir Fry

The veggies are cooked first, then removed from the pan and the chicken gets seared to golden brown perfection. Cooking them seperate will ensure the chicken gets done and the vegetables don’t over cook.

  • Faster: For even quicker prep, used bagged broccoli florets which are usually washed and already to go. Mushrooms can also be found presliced. It makes preparing the dish a breeze.
  • Pepper: I used a yellow pepper, but you can use whatever color you wish. Try red, or orange peppers, or a mixture. Green peppers will have a different flavor and so I do not recommend them.
  • Chicken: You can use boneless skinless chicken thighs too. Whichever one you use cut your pieces into the same sized pieces. They will cook more evenly.

Stir frying the chicken in the wok.

Variations for Your Chinese Stir Fry

I used chicken breast, broccoli, mushrooms and yellow bell peppers in this dish. You can easily substitute in your family’s favorite vegetables.

  • Vegetables: Other great choices are snow peas, asparagus, zucchini, carrots, beans, water chestnuts, or even celery.
  • Protein: Exchange the chicken for pork, beef, shrimp or tofu.
  • Vegetarian: Make it vegetarian by using no chicken and vegetable broth instead of chicken.
  • Sweetness: Exchange the brown sugar for the same amount of honey. It will had a nice flavor.
  • Zing: Add a teaspoon of ginger to give a bit more spice. It is so good!!

Adding the vegetables to the chicken and the sauce.

What to Serve Your Stir Fry With

Stir fry is awesome just by itself, especially if you are trying to keep it low carb, but serving it on top of a luscious carbohydrate can make it divine.

  • Rice: Serve with rice, brown rice or even fried rice.
  • Quinoa:  High in protein and deliciously nutty.
  • Noodles: Use asian noodles, Lo Mein, Sesame Noodles, or even spaghetti noodles.
  • Cauliflower Rice: Use cauliflower for a low carb option.

Stirring the chicken, broccoli and mushrooms all together.

Storing Leftover Chicken and Vegetables

Stir fry is best eaten immediately before the vegetables get too soggy, and it can be hard to keep them from going soggy when you store them. Leftovers will keep in the fridge for up to 4-5 days. Reheat leftovers in a saute pan or microwave.

Garlic Chicken Stir fry on a plate with rice.

More Take Out Type Recipes To Make At Home

I love being able to recreate restaurant favorites at home. They always taste better and I know exactly what I’m feeding my family. My family is also more likely to eat these meals too. They have more flavor, and I can adapt them to our specific tastes. Add more or less spice, more or less vegetables, etc. And may I add it always cheaper to make it yourself. So the next time you get the craving for take out, reach for one of these tried and true recipes instead.

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Garlic Chicken Stir Fry

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This garlic chicken stir fry is a quick and easy dinner that’s perfect for those busy weeknights! Cubes of chicken are cooked with colorful veggies and tossed in a flavorful garlic sauce for a meal that’s way better than take out!
Course Dinner, Main Course
Cuisine Asian American
Keyword chicken stir fry, garlic chicken stir fry
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 People
Calories 183kcal
Author Alyssa Rivers

Ingredients

  • 1 tablespoon + 1 teaspoon vegetable oil divided use
  • 1 cup broccoli florets
  • 1 cup mushrooms halved
  • 1 yellow bell pepper cored, seeded and thinly sliced
  • 1 pound boneless skinless chicken breast cut into 1 inch pieces
  • salt and pepper to taste
  • 4 cloves of garlic minced
  • 3/4 cup chicken broth
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch

Instructions

  • Place 1 teaspoon of oil in a large pan and heat over medium high heat.
  • Add the broccoli, mushrooms and bell pepper to the pan. Cook for 5-6 minutes or until vegetables are tender.
  • Remove the vegetables from the pan; transfer to a plate and cover with foil to keep warm.
  • Wipe the pan clean with a paper towel, then heat the remaining tablespoon of oil over high heat.
  • Add the chicken to the pan in a single layer and season with salt and pepper to taste.
  • Cook for 3-4 minutes per side, or until chicken is browned and cooked through.
  • Lower heat to medium, add the garlic and cook for 30 seconds.
  • Add the vegetables back to the pan.
  • In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch,
  • Pour the sauce over the chicken mixture and bring to a simmer.
  • Simmer for 1-2 minutes or until sauce has just thickened.
  • Serve immediately, with steamed rice if desired.

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Notes

Updated on March 18, 2021

Originally Posted on February 22, 2017

Nutrition

Calories: 183kcal | Carbohydrates: 7g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 554mg | Potassium: 676mg | Fiber: 1g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 79.9mg | Calcium: 22mg | Iron: 1mg

 

 




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Spring Flower Cookies Recipe


Spring Flower Cookies Recipe I love this incredibly easy recipe for Spring Flower Cookies. Whether you’re short on time or just looking for an easy recipe you can make with your kids, these cookies are perfect! Related Recipes: White Chocolate Covered Oreo Flowers Easter M&M Cookies Recipe Cadbury Cream Egg Oreo Ice Cream Ingredients peanut […]

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Copycat Chick-fil-A Sandwich

Chick-fil-A sandwiches are just as tender and juicy as the original, only better!  Now you can satisfy your craving for those perfectly breaded and seasoned sandwiches anytime you need to!

Make a full Chick-fil-A menu for a fun night out, that’s actually in!  Make Chicken nuggets, Regular or Frosted Lemonade and of course you have to have the famous Chick-fil-A Sauce to make it complete!

Copycat Chick fil A chicken sandwich on a bun with pickles and fries.

Copycat Chick-fil-A Chicken Sandwich

We absolutely love Chick-fil-A at our house! So you can imagine my excitement when I found this copycat recipe. I kept thinking how awesome it would be to make these at home. They were a lot easier than I thought they would be to make and they tasted identical!  My family loved them!

My little boy kept asking how I got them to look the same and taste the same as Chick-fil-A. They were perfectly crisp on the outside and packed with flavor on the inside. Of course you have to serve them on a toasted bun with pickles and some lemonade. And after you serve them to your family say, “My pleasure!”

What You Need For Chicken Sandwiches

These are surprisingly easy to make and the ingredients are simple. Our secret ingredient, malt powder can be found with the chocolate milk mixes in your local store. So let’s get cooking!

  • Chicken: Boneless skinless chicken breasts.
  • Salt and Pepper: Use freshly ground pepper for the best flavor.
  • Paprika: Gives it color and flavor.
  • Peanut Oil: This oil is the best oil for frying because of its high smoke content.
  • Egg: Large or extra large, not medium sized.
  • Milk: I used nonfat, but you can use any percent or even buttermilk.
  • Flour: All purpose flour
  • Malted Milk Powder: Adds incredible flavor that mimics the original.
  • Confectioners Sugar: Also known as powdered sugar for a bit of sweet and lightness.
  • Baking Soda: Helps the breading fry up light and crispy.
  • Dry Mustard: Flavor enhancer.
  • Pickle Juice: Helps to tenderize the chicken.
  • Hamburger Buns: Lightly toast your buns before putting the chicken on it.
  • Chick-fil-A Sauce: Yes you can make it at home too!

Making Chick-fil-A Sandwiches just like the Original

Super easy and extremely tasty, your whole family will be so impressed how awesome you are when you make these copycat chick-fil-a sandwiches!

  1. Chicken: Pound each chicken breast to be about ¼ to ½ inch thickness. This will help them to fry easier. Season chicken with 1 tsp salt, and ½ tsp each of paprika and pepper. Set chicken aside.
  2. Oil: In a heavy bottom pan, heat 2 inches of peanut oil over medium heat until a deep fry thermometer registers 325 degrees, or until small drops of water sizzle and evaporate.
  3. Flour and Egg mixture: While the oil is heating, whisk the egg, milk, pickle juice, and 2 Tablespoons water in a baking dish. Then whisk flour, malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining paprika and salt and pepper in another dish.
  4. Dip and Dredge: Dip the chicken first in the egg mixture. Then dredge in the flour mixture coating completely.
  5. Fry: Fry the chicken in the hot oil until brown, about 4 minutes, adjusting the heat if needed. Drain on paper towels.
  6. Serve: Serve on lightly toasted buns with desired toppings and chick-fil-a sauce.

Seasoning, breading and frying chicken for sandwiches.

Tips For Perfect Chick-fil-A Sandwiches

Making these is super easy and all it takes is a little time, and then you can enjoy one of the best sandwiches ever in your own home!

  • Chicken: Pounding the chicken thin or even butterflying it is super important. You want the chicken to cook through by the time the breading is done. Otherwise the breading can burn before the chicken is done. Chicken is done when the internal temperature registers 165 degrees.
  • Marinate: You can let the chicken marinate in a mixture of pickle juice and water. Use ½ cup pickle juice and ¼ cup water, let marinate for 30 minutes. This will help the chicken be extra juicy and tender. If you add this step you can skip the pickle juice in the egg mixture.
  • Breading: If you like extra breading on your chicken, double dip your chicken. After you dredge it in the egg and flour mixture, repeat it by dipping it in the egg and then the flour again. It will create an even crispier crunchier breading.
  • Oil: If you do not have peanut oil, you can use canola or another vegetable oil. Do not use olive or other low smoke oils. You want one that can handle the heat.

Copycat Chick-Fil-A Sandwich with fries on a plate.

More Variations and Tips for Chick-Fil-A Chicken

  • Spicy: You can make the spicy version of this Chick-fil-A chicken by adding 1 teaspoon of cayenne to the flour mixture. Add more or less according to your tastes. If you have some who don’t want it spicy, dredge theirs first. Then add the spice to the rest of the flour mixture and continue as directed.
  • Toppings: One thing about Chick-fil-A is that I never get enough pickles! Making these at home you can add all the toppings you want. Lettuce, tomato, pickles, extra sauce and don’t forget the cheese!
  • Storing and Reheating: If you have any leftovers keep them in the fridge tightly sealed for up to 4 days. Reheat in the oven or in a pan to crisp up the outside. Avoid the microwave as it will toughen the chicken and make the outside soggy.
  • Serve: These chicken sandwiches are perfect for a fun dinner or even a special lunch. Serve them up and serve with a side of fries and fry sauce. Add a pasta salad, broccoli and cauliflower salad, 7 layer salad or fruit salad to round it out. Make some homemade Root Beer and brownies and you have a dynamite meal on your hands!

Holding a chicken sandwich with pickles, lettuce and tomatoes.

More Chicken Recipes to Love

Chicken is one of the best proteins. It is relatively cheap, healthy and super easy to customize. Because of its mild flavor you can add all sorts of different spices to make so many different kinds of chicken recipes. Here are some of our tried and true favorites that really allow the chicken to shine!

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Copycat Chick-fil-A Sandwich

Deliciously crispy chicken sandwiches that taste just like Chick-fil-A.
Course Dinner, Main Course
Cuisine American
Keyword chick fil a sandwich, chicken sandwich, chicken sandwich recipes, copycat chick fil a sandwich
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 531kcal
Author Alyssa Rivers

Ingredients

  • 4 chicken breasts boneless skinless
  • Kosher salt
  • pepper freshly ground
  • 1 teaspoon paprika
  • Peanut oil for frying (at least 2 inches to cover the bottom of a pan)
  • 1 large egg
  • 1/2 cup nonfat milk
  • 1 cup all-purpose flour
  • 1 tablespoon malted milk powder
  • 1 tablespoon confectioners sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon dry mustard
  • 1 Tablespoon Pickle Juice optional
  • 4 soft hamburger buns split
  • Chick Fil A Sauce

Instructions

  • Pound each chicken breast to be about ¼ to ½ inch thickness. This will help them to fry easier. Season chicken with 1 tsp salt, and ½ tsp each of paprika and pepper. Set chicken aside.
  • In a heavy bottom pan, heat 2 inches of peanut oil over medium heat until a deep fry thermometer registers 325 degrees, or until small drops of water sizzle and evaporate.
  • While the oil is heating, whisk the egg, milk, pickle juice* (if using) and 2 T water in a baking dish. Then whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining ½ tsp paprika, and 1 teaspoon each of salt and pepper in another dish.
  • Dip the chicken first in the egg mixture.
  • Then dredge in the flour mixture coating completely.
  • Fry the chicken in the hot oil until brown about 4 minutes, adjusting the heat if needed. Drain on paper towels.
  • Serve on lightly toasted buns with desired toppings and Chick Fil A Sauce. Pickles, lettuce, and even a slice of cheese!

Notes

Updated on March 11, 2021

Originally Posted on August 16, 2013

Nutrition

Calories: 531kcal | Carbohydrates: 50g | Protein: 58g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 187mg | Sodium: 636mg | Potassium: 1028mg | Fiber: 3g | Sugar: 7g | Vitamin A: 436IU | Vitamin C: 3mg | Calcium: 139mg | Iron: 4mg

 



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How to Make the Absolute Best New York Steak

Skillet seared New York Steak is one of the best steaks you’ll ever have!  It’s tender, juicy and full of flavor!

When steak is for dinner, most people think of potatoes too. Choose any of these winning potatoes like these Roasted, Mashed or French Fries, will complement this dish perfectly.

Two steaks in a pan with garlic overtop.

New York Steak

My son has truly perfected making the best skillet steak.  He has been practicing and studying for the last year on how to make the best steak.  He always is asking me to get steak from the store so that he can work on perfecting his skills.  Last week he made this steak and I immediately knew he was the one to make it for the blog.  It was the absolute best steak that I have EVER had!   He was the swirling the butter on the steak like a pro and if he can make the best restaurant quality steak, so can you!

Steak can seem intimidating to cook, but it truly couldn’t be more easy. The New York steak cut makes cooking steak a breeze, and a great beginner steak with fabulous results. The New York steak is a favorite for being tender, but still a good chew with incredible flavor. A great steak is just minutes away and you’ll have the beginnings of an amazing meal. Add some green beans and rolls to your potatoes of choice and it’s a meal made in heaven.

New York Strip Steak Ingredients

This New York Steak recipe is restaurant quality but in the comforts of your own home, and at a fraction of the cost. This steak will save you time and money by making it at home. Eat it in your pajamas surrounded by family or make a romantic dinner for two. However you want to eat it, just make it! You won’t regret it!

  • New York Steak: It is best to let your steak sit on the countertop at room temperature for 30 minutes prior to cooking.
  • Salt and Pepper: Season the steaks ahead of time.
  • Olive Oil: Warm the skillet with the oil before cooking.
  • Butter: This helps keep the steak moist and tender as it is cooking.
  • Garlic Cloves: Adding the garlic cloves brings more intense flavor.
  • Fresh Rosemary and Thyme Sprigs: Perfect for adding at the end overtop the steak.

Let’s Get Sizzling!

  1. Prepare the Steak: Let the steaks rest for 30 minutes to come to room temperature. Salt and pepper to taste.
  2. Sauté: In a medium sized skillet over medium high heat at the olive oil. Once it starts to smoke add the steaks to the skillet. Sear on all of the sides until they have a golden brown crust. Add the butter and let melt in the skillet. Add in the garlic and fresh sprigs.
  3. Cook Until Done! Reduce the heat to medium and let them cook until they reach the desired internal temperature. Spoon the butter over the steaks while they are cooking.

Two steaks seasoned with salt and pepper.

What is a New York Steak?

The New York Steak is also known as New York strip steak, ambassador steak, strip loin steak, club steak, or the Omaha Strip. But it’s most commonly known as the New York Steak.  They are the queen of steak in that they are usually not too expensive, they cook up fast, and they are insanely delicious.

  • What Kind of Cut is it? Cut from the area of the cow below the backbone, NY strip steaks are tender, lean, and typically boneless. It has a good amount of marbling, which lends a ton of flavor to this evenly, but it’s not quite as tender as a ribeye or a tenderloin.
  • What’s in a Name: The strip steak is called after the city it originated in. New York is known for its steak houses and this cut of beef was one of the firsts and remains a favorite.
  • What to Look For: Look for New York Steak that is bright in color with tons of marbling. This what gives the strip steak it’s flavor and tenderness. Look for a steak that’s 1/2-1 inch in thickness. Remember the thicker the steak the longer it’ll take to cook.
  • Nutritional Value of a New York Steak: A 6-oz portion packs in 320 calories, 12 grams of fat, 50 grams of protein, 3.2 milligrams iron, and 9 milligrams zinc. I’d say that’s a pretty good steak!

Steak in the pan being flipped.

Tips For the Best New York Skillet Seared Steak

  • Pan: Your best bet is to use a heavy bottomed pan. I love using my cast iron skillet for this purpose. It evenly distributes the heat to the meat so it cooks evenly.
  • Room Temperature:  Allow your steak to come to room temperature, let it sit about 20-30 minutes on the counter. The closer it is to your final temperature before cooking results in the steak cooking evenly, as it won’t have any “cold” spots.
  • Pat it dry:  You want your steak to be dry for the best possible searing. Water will steam your steak, which isn’t ideal.
  • Let it Rest:  I can’t emphasize this enough. Meat should always be allowed to rest before cutting into it. This allows the juices to be redistributed throughout the meat and the fibers to relax. This will result in your New York Steak being tender and juicy every time. Place your New York Steak on a warm plate and loosely cover with foil for 5 minutes. Don’t cover it tightly as it will make your steak sweat. 5 minutes is all you’ll need, you don’t want it to get cold.
  • Make Sure your Pan is Hot:  You want to really sear the outside of your steak and create a golden crust. Make sure your pan and oil are hot.
  • Use a High Smoke Oil: To produce an ideal crust you’ll want a high smoke oil, such as canola, grape-seed, peanut or avocado oil. This will produce the best flavor and texture. Lower smoke oils can ruin the flavor.
  • Use Different Herbs:  New York Steak is the darling of steaks, it doesn’t necessarily need a lot of seasoning to taste great. But you can definitely make the steak to your liking using sage, rosemary, thyme, garlic or any grill seasonings and mixes you desire.

Steak cooking in a black pan with butter and garlic.

Temperatures For Your Ideal New York Steak

When you cook a steak, the best way to check the temperature is to use an instant read probe style thermometer. Stick the thermometer into the thickest part of the steak to read its temperature. Remember that the best thing you can do for a steak, or any piece of meat is to let it rest. When it rests it will continue to rise in temperature, about 3-4 degrees at least. You will want to remove your steak right before it reaches its optimum temperature and let it finish cooking while it rests. This will result in the most succulent steak. I don’t recommend cooking your New York Steak above 150 degrees, as it will become dry and tough.

  • Rare: 130 degrees Fahrenheit
  • Medium Rare: 135 degrees Fahrenheit
  • For Medium: 145 degrees Fahrenheit
  • Medium Well: 150 degrees Fahrenheit
  • Well Done: 160 degrees Fahrenheit

Two steaks in a black pan with garlic over top.

Storing Your New York Steak

Steak is great for leftovers, it’s the warming up that can be tricky.

  • Store: Keep the steak in an airtight container in the fridge for up to 3-5 days.
  • Reheat: The best way to warm up your steak without drying it out is to heat it low and slow. Use the oven and warm it up at 200 to 250 degrees till heated through. Or use the microwave at half power, full power will be too hot.

Cut up steak and potatoes on a white plate.

 

More Steak Recipes to Fall in Love With

Steak is a meal that can be cooked on a Tuesday night for no other reason then you want it. It can also turn a special occasion or holiday into something special. I love how versatile steak is, it can be used in so many dishes and in so many ways. For some of the best ways to eat steak, try one of these.

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New York Steak

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Skillet seared New York Steak is one of the best steaks you'll ever have!  It's tender, juicy and full of flavor!
Course Dinner, Main Course
Cuisine American
Keyword new york steak, new york strip steak, steak
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 Steaks
Calories 1055kcal
Author Alyssa Rivers

Ingredients

  • 2 New York Steak Strips
  • Salt and Pepper
  • 2 Tablespoons olive oil
  • 1/2 cup butter
  • 8 garlic cloves smashed
  • Fresh rosemary and thyme sprigs

Instructions

  • Let the steaks rest for 30 minutes to come to room temperature. Salt and pepper to taste.
  • In a medium sized skillet over medium high heat at the olive oil. Once it starts to smoke add the steaks to the skillet. Sear on all of the sides until they have a golden brown crust. Add the butter and let melt in the skillet. Add in the garlic and fresh sprigs.
  • Reduce the heat to medium and let them cook until they reach the desired internal temperature. Spoon the butter over the steaks while they are cooking.

Notes

You can also finish the steaks off in the oven. Once you sear each side put the steaks in the oven at 425 degrees and cook until they reach the desired internal temperature.

Nutrition

Calories: 1055kcal | Carbohydrates: 4g | Protein: 48g | Fat: 94g | Saturated Fat: 45g | Trans Fat: 2g | Cholesterol: 303mg | Sodium: 525mg | Potassium: 769mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1419IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 4mg



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How to Quickly Ripen Bananas


How to Quickly Ripen Bananas Did you know that you can quickly ripen bananas in 30 just minutes? Here’s how! Related Recipes: Mom’s Famous Banana Bread Chocolate Chip Banana Pancakes Peanut Butter Chocolate Banana Green Smoothie Question & Answer Why should I use ripe bananas? When you’re eating a banana, straight from the peel, it’s […]

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Peanut Butter Cup Hot Cocoa Bombs

Stir up the delicious flavors of a Reese's Peanut Butter Cup in a mug of hot cocoa. Hot cocoa bombs are spheres of chocolate that hold instant hot cocoa inside. Simply drop one into a large mug and add hot water or milk to enjoy.

At long last, I've joined the hot cocoa bomb craze! I've been wanting to make my own version ever since they became popular last year, but I couldn't settle on a theme or a flavor. I wanted something that was different and fun, and this year inspiration finally struck. 

It's hard to beat the flavors of chocolate and peanut butter together, so I altered my favorite scratch-made instant hot cocoa recipe with the addition of Reese's peanut butter chips.

Continued, click to read more…



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