Baked Chicken Breast Recipe with Caramelized Garlic

These baked chicken breasts are so delicious and sweet with the caramelized garlic and herbs. I had a go at baking them for my family and friends and they were amazed. I didn’t tell them there were only four ingredients and that it only took 30 minutes to make. Its such an easy recipe anyone can do it. And its quick so you don’t have to spend long hours in the kitchen preparing it. When you first bite into them you get a blast of sweetness then a juicy succulent taste of chicken. The herbs enhance the flavor. I don’t do a lot of chicken cooking so was surprised when they came out so good. My chicken breasts were a little on the large side so 20 minutes was plenty of time for cooking. You have to be careful ou dont overcook as you could burn the brown sugar. Not a nice look. For the full ingredients and recipe instructions you will need to visit Easy Baked Chicken Breast Recipe with Caramelized Garlic in Less Than 30 Minutes – Only 4 Ingredients @ Juliescafebakery.com

How To Start a Food Blog Easy

Check out this post on how to start your very own food blog

Easy Dessert Recipes

I wanted to share this with you. Many of you may be wanting to start your own food blog but not sure what to do.

Its not that hard to start your own food blog and in fact its quite profitable if you do it right.

First you need a good camera. I use a canon DSLR to do my food photography. Food blogging is all about the pictures then the recipe. Its best to use your own pictures and not someone elses.

Second you need a good host and a good theme. I use wordpress as its free and has some pretty good themes. But you may like to get your own domain and do a self hosted wordpress site as well.

Traffic and visitors are really important to any food blog and so getting your photographs shared on facebook and sites such as foodgawker. com is essential.

For…

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Easy Red Velvet Cupcakes with Frosting – Delicious

Always love cupcakes. these are no exception. Check them out.

Easy Dessert Recipes

Easy Red Velvet Cupcakes with Frosting

i have a weakness for cupcakes. i just love the so many designs and feel they are simply a piece of fine art. These cupcakes are no exception. I have kept it simple but you can get more creative with the frosting and garnish. This one has a simple cream cheese frosting along with a piece of flake on top.

The recipe below should make about 40 or so cupcakes.

• 1/2 cup of fresh buttermilk
• 3/4 cup of olive oil
• 1 medium egg
• 1/2 tsp of white or apple cider vinegar
• 3 tsp of red food coloring
• 1 tsp of vanilla extract
• 1 1/4 cups of all purpose flour
• 3/4 cup of raw sugar
• 1/2 tsp of baking soda
• 3 tsp of cocoa powder
•  (8 oz) package of fresh softened cream cheese
• 1 stick of softened margarine (or butter if you prefer)
• 1 (16…

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Quick Cupcakes in Ice Cream Cones From Scratch

For those kids parties you cant miss this treat. I always wondered how to bake those cupcakes inside of ice cream cones – now i know. This is a great and simple recipe that i personally like. These cupcakes in ice cream cones from scratch can also be found on blogher

Easy Dessert Recipes

Cupcakes in Ice Cream Cones From Scratch

This is a real easy treat for the kids and they even like helping to make them. If you have ever wondered how to make those cupcakes in ice cream cones for your kids parties then here is the simple recipe and method all from scratch. Alot of the basic ingredients such as cake mix and frosting can actually be store-bought or you can make your own if you prefer.

For Cupcakes in Ice Cream Cones From Scratch you will need:

• Store-bought or some home-made cake batter of your choice
• Fresh Ice cream cones
• Fresh Frosting of choice
• Cup of Sprinkles (Optional)

The preparation time is under 15 minutes and the cooking time is around 15 minutes so total time is under 30 minutes.

The method can be found here at cupcakes in ice cream cones on Julies Blog

A step by step…

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Easy Red Currant Cupcakes with Redcurrant Frosting

I love redcurrants and have found that this recipe here at RedCurrant Cupcakes so simple and easy to make. The full recipe can be found here at Julies Red Currant Cupcakes

Easy Dessert Recipes

Red Currant Cupcakes

These are easy to make and so simple that your children could make them in about 30 mins from start to finish. Better still get your children to make them. The preparation is only 15 minutes and baking time is around 15 minutes. Give this a try and let me know how you get on.

Ingrediants

• 125g Whole Butter that has been  at room temperature
• 125g of Unrefined muscovado sugar
• 2 Egg  (organic and free range is always  best)
• 125g  of Self raising white flour (for extra nutrition try a wholemeal flour)
• 2tbsp Milk (pasturized or raw)

Cupcake Icing

• 100g Redcurrants and also a few extra for decorating the cupcakes
• 300g Unrefined golden icing sugar

Method

You can find the full method and recipe here at Redcurrant Cupcakes By Julie. Please check it out and leave a comment below.

Redcurrant Cupcakes

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Redlicious Delicious Sweetheart Cupcakes

Wow check this out….

Easy Dessert Recipes

Redlicious Delicious Sweetheart Cupcakes For Your Sweetheart

A couple weeks back we  had been brainstorming some exciting Sweetheart  treats to blog about right here on the website and I remembered  these cupcakes I discovered which had hearts baked on the inside of them. I performed a bit of research and discovered these surprise heart inside cupcakes were totally doable and comparatively simple to make. We gave them a go and I believe they turned out very well! Here’s the way I made them:

Redlicious Suprise Sweetheart Cupcakes

1.  Prepare the Vanilla Cupcake mixture.

2.   Separate mixture into 2 parts: Place one half of the mixture right into a big measuring cup having a  (this is to make pouring the actual mixture into the cupcake container less difficult) or a medium sized dish. Put the rest of it into a different bowl and include red food-coloring up until you achieve…

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Garlic Brown Sugar Chicken

So I’ve experienced a serious chicken thigh kick of late. It’s strange since I in no way actually believed I loved chicken thighs till I made use of it with a crock pot honey sesame chicken recipe. After that, I had been hooked. And then I made use of bone in, skin on chicken thighs for the first-time in a pan cooked lemon chicken dish and I was floating in heaven.
From the honey-mustard cooked chicken to the mushroom and chicken skillet, I’m simply adoring the entire sear first and then roast approach simply because it definitely makes the most crisp and tender chicken thighs. It’s incredibly succulent but yet you’ve still got that incredible crust on the top as well.

Adapted from: AppetizerGirl.com

Ingredients

• 8 bone in, skin on fresh chicken thighs
• Sea salt along with freshly ground pepper
• 3 tbsps of divided unsalted fresh butter
• 4 cloves of minced garlic
• 1/4 cup of packed brown sugar
• 1 tbsp of raw honey
• 1/4 tsp of dried thyme
• 1/2 tsp of dried oregano
• 1/4 tsp of dried basil
• 2 tbsp of fresh chopped parsley leaves

Instructions

1. Pre-heat stove to 400 degrees F.
2. Season the chicken thighs using pepper and salt, in order to taste.
3. Dissolve 2 tbsp of unsalted butter inside a large oven proof skillet using a medium to high heat. Add the chicken, with the skin side down, and proceed to sear each side until golden-brown, should take about 2 to 3 minutes each side; put aside.
4. Melt the remaining tbsp of butter within the skillet. Next add the garlic, and then cook, making sure to stir regularly, until it becomes fragrant, around 1 to 2 minutes. Take away from the heat.
5. Mix in the brown sugar, the honey, the oregano, the thyme and the basil until all are well combined. Return the chicken back to the skillet.
6. Put into the pre-heated oven and then roast until totally cooked through, by reaching an internal temp of around 175 degrees F, around 25 to 30 minutes.
7. Serve the chicken right away, garnished using parsley

Fresh Acorn Squash Crostini

Fresh Acorn Squash Crostini with Ricotta, Bacon, and Fried Sage

This is a real treat and so simple to make. It takes less than 40 minutes in total to prepare and cook. I found it on AppetizerGirl.com and adapted the recipe to suit.

Ingredients

• 1 loaf of good-quality crusty bread, cut into slices
• 1 acorn squash
• 1 package thick-cut bacon, cut into 1″ pieces and cooked until golden brown
• 1½ cups good-quality ricotta
• 1 bunch sage leaves
• Honey
• Olive Oil
• Kosher salt
• Freshly ground pepper

Instructions

1. Preheat oven to 425F. Cut acorn squash in half and remove seeds and stringy guts. Place cut side of acorn squash down and slice into ½”-1″ strips. Carefully use a pairing knife to cut away the peel of the squash on each strip and then slice into bite-size pieces.
2. Drizzle squash with about 1 to 2 tablespoons of olive oil and season generously with Kosher salt and freshly ground pepper. Spread in an even layer on an aluminum foil lined baking sheet and roast until completely tender and easily pierced with a knife, about 30 minutes.
3. Meanwhile, heat just enough olive oil to generously coat the bottom of a small fry pan over medium heat. Once hot, fry sage leaves in batches (about 6 to 8 at a time) for about 5-7 seconds and immediately remove using a fork or spider to paper towels to drain. Sprinkle with Kosher salt and set aside until ready to assemble crostini.
4. Toast bread slices in oven or on grill/grill pan until a little crispy. Top crostini with a spoonful of ricotta, a few pieces of roasted acorn squash and bacon, drizzle with just a touch of honey, and top with a fried sage leaf.
5. Devour immediately.

Grapefruit & Thyme Glazed Root Vegetables with Coconut Oil

Grapefruit & Thyme Glazed Root Vegetables with Coconut Oil Photo Credit: forageddish

Grapefruit & Thyme Glazed Root Vegetables with Coconut Oil

Sweet potato, golden beet and carrots glazed with a grapefruit and thyme glaze and cooked to perfection. If you are vegan than this recipe is for you.

I love anything that is healthy is easy to make and tastes good, not to mention looks good.

Adapted from: forageddish

Ingredients

1 tablespoon coconut oil

2 large carrots

1 golden beet

1 medium sweet potato

1 grapefruit

1 garlic clove

2 tablespoons fresh thyme, leaves only

Salt to taste

Method

1. Heat coconut oil over medium to low heat in a medium-sized skillet. Mince garlic, and once the oil is hot, add it to the pan.

2. Chop the vegetables (carrots, beets, and potatoes) into equally sized cubes, about 1/2 in by 1/2 inch. Toss them in the skillet.

3. Cook slowly, stirring on occasion, as to cook the vegetables evenly. Once potatoes are cooked through, squeeze juice from the grapefruit over the vegetables (picking out any grapefruit seeds as you do). Continue to cook, stirring every so often, until the liquid is mostly evaporated and all of the vegetables are well coated. Add in the thyme leaves, and season with salt to taste.

4. Serve warm, garnish with an extra spring of thyme.

Grapefruit & Thyme Glazed Root Vegetables with Coconut Oil Photo Credit: forageddish

Vegan Butternut Squash with Quinoa and Black Bean Chili

Vegan Butternut Squash & Black Bean Chili Photo Credit: vegukate

Serves 4

A very healthy butternut squash cooked with onions, garlic, tomatoes and quinoa and finished with a tasty black bean chili.

I love anything vegan and healthy and that also tastes good so this recipe caught my attention. The chili compliments the butternut squash nicely and again its a very easy recipe to make.

Adapted from: Vegukate

1 small butternut squash, peeled and diced (2 pounds or less)
1 medium red onion, diced
1 red bell pepper, diced
1 jalapeño pepper, diced
4 cloves of garlic, diced
2 T olive oil
½ cup quinoa (uncooked)
1 (14 oz) can diced tomatoes, including liquid
2 (14 oz) cans black beans, drained and rinsed
2 ½ cups low sodium vegetable broth
1 T chili powder
1 T ground cumin
¼ tsp cacao powder (or cocoa powder)
¼ tsp cinnamon
Freshly ground sea salt and pepper
1 avocado, diced (to garnish)
Handful of diced cilantro (to garnish)

Vegan Butternut Squash & Black Bean Chili : Photo Credit: vegukate

In a large dutch oven or sauce pot, heat 2 T olive oil over medium heat. Add in butternut squash, onion, bell pepper, chili, and garlic and sauté for 10 minutes, stirring every now and then, until onions appear translucent.

Lower the heat to medium-low and add in the spices, uncooked quinoa, tomatoes, black beans, vegetable broth, and freshly ground sea salt and pepper. Cover chili and let bubble away on medium-low heat for about an hour, stirring occasionally.

When chili is done, serve in individual bowls and top with diced avocado and a sprinkle of fresh cilantro if desired. Feel free to drizzle with some hot sauce if you want a spicier chili. Enjoy!