BBQ CAULIFLOWER & CHICKPEA VEGGIE BURGERS

Tons of delicious BBQ flavor packed into these easy veggie burgers!  Everyone will enjoy them!

The weather has been perfect here lately and we’ve been really enjoying sitting out on the porch in the evenings so I felt like veggie burgers were the perfect porch sitting meal!  And, they were delicious!  I highly recommend topping them off with the creamy lime slaw that I top the tacos off with and eating them with a side of these oven baked french fries.

BBQ CAULIFLOWER & CHICKPEA VEGGIE BURGERS RECIPE



INGREDIENTS

• 1 small head cauliflower, cut into small florets
• 1 1/2 cups cooked quinoa
• 1 (15 ounce) can chickpeas, drained and rinsed
• 2 tablespoons bread crumbs, gluten free or regular
• 1 teaspoon ketchup
• 3 teaspoons olive oil
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons coconut sugar, or brown sugar
• 1 teaspoon smoked paprika – optional
• 1/2 teaspoon black pepper
• Optional toppings: Creamy Lime Slaw (recipe linked above)

INSTRUCTIONS

1. Pre-heat oven to 400 degrees F. In a small bowl, mix together all of the spices. Place the cauliflower florets on a large baking sheet and evenly coat with 4 teaspoons of the BBQ rub and toss with 3 teaspoons olive oil. Bake cauliflower until fork tender, about 25 minutes.
2. Add the roasted cauliflower, quinoa and chickpeas to a food processor and blend for about 1 minute, until everything is broken down. Place veggie burger mixture into a large bowl and add the bread crumbs, ketchup and remaining BBQ rub. Mix until everything is evenly combined.
3. Form the mixture into patties, you can make them as big or as small as you like. You should get about 6. You can either refrigerate the patties for up to 4 days for a firmer veggie burger or cook immediately.
4. To cook, heat a large pan over medium heat and coat with olive oil. Cook veggie burgers for about 5 minutes on each side.

Recipe Adapted : BBQ CAULIFLOWER & CHICKPEA VEGGIE BURGERS @ cookhope

Drunken Chicken Marsala With Tomatoes

This is just a winning savory little number right here. It’s simple. It’s quick. It tastes like heaven. It’s adaptable, except for the part with the butter and garlic. Don’t touch it.

And this is 99% weird of me, but, um, it’s Christmas colors. You saw it, too? i know  you were like that.

Drunken Chicken Marsala With Tomatoes Recipe
A simple Chicken Marsala recipe featuring fresh tomatoes, pan-fried chicken breasts, sauteed mushrooms, and a Marsala wine sauce.

INGREDIENTS

• 16 ounces fresh crimini mushrooms, sliced
• 3 tablespoons butter, divided
• 2 cloves garlic, minced
• 1 cup dry Marsala wine
• 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
• 2 tablespoons heavy cream
• 1/2 teaspoon salt (more to taste)
• 1 1/2 – 2 lbs. boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1/3 cup flour
• 1 teaspoon all purpose seasoning + a pinch of salt and pepper
• 1-2 cups cherry tomatoes
• fresh parsley

INSTRUCTIONS

1. Heat 1 tablespoon butter in a medium or large saucepan over medium heat. Add the mushrooms and saute for 8-10 minutes, until golden brown.
2. Add the garlic and wine – let the mixture simmer gently to reduce the wine, stirring occasionally. After 15-20 minutes, add the cornstarch, cream, and salt to the marsala mixture – it should start to thicken slightly.
3. Pound the chicken breasts until they are about 1 inch thick to help with even cooking. Cut them into smaller, single-serving pieces if necessary.
4. Combine the flour, seasoning, and salt and pepper in a shallow bowl. Toss the chicken in the flour mixture until coated. Shake off excess.
5. Heat the remaining 2 tablespoons butter and oil in a large skillet over medium high heat. Pan-fry the coated chicken for a few minutes on each side, until golden brown and cooked through.
6. Add sauce and mushrooms to the skillet with the chicken. Top with tomatoes and simmer until the tomatoes have softened. Serve with fresh parsley.

Recipe Source : drunken chicken marsala with tomatoes @ pinchofyum

TOASTED MARSHMALLOW BUTTERCREAM FROSTING

This frosting is SO fun!  It’s Toasted Marshmallow Buttercream Frosting…with toasted marshmallows mixed right into the buttercream.  The toasted marshmallows give the frosting a delicious flavor and marshmallow texture!  Perfect for cake filling or cupcake frosting!

I’m just gonna say that’s it’s insanely delicious.  Not because I made it

But anyway it’s so super simple I can’t take it… it’s a basic buttercream, with toasted melty marshmallows mixed right in.

Toasted Marshmallow Buttercream Frosting Recipe



Ingredients

• 1 cup butter, room temperature
• 4 cups powdered sugar
• 2 Tbsp milk
• 10 oz mini marshmallows

Instructions

1. In bowl of stand mixer beat butter until smooth. Add in powdered sugar slowly and then milk and continue mixing until smooth.
2. Turn oven onto broil. Line a baking sheet with parchment paper and spread marshmallows out in an even layer. Place under broiler for about 45 seconds until they are browned and puffed. Watch closely because they will burn very quickly.
3. Immediately scrape the marshmallows in to the butter mixture and beat until smooth.
4. The frosting will be warm due to the marshmallows, so allow it to cool completely before spreading or piping.

Recipe Adapted : TOASTED MARSHMALLOW BUTTERCREAM FROSTING @ cookiesandcups

BAKED PARMESAN CRUSTED CHICKEN RECIPE

Baked Parmesan Crusted Chicken is perfect Friday night finger food. Covered in a perfect crust that is dip-able, you won’t be able to get enough of this crispy chicken recipe! 

Personally, when it comes to weekends, I am ready to take it easy on the cooking but I still want something delicious. That is where this Baked Parmesan Crusted Chicken will be your partner.

If you find yourself riding that very same line every week, make sure you put Baked Parmesan Crusted Chicken on the menu. It’s an easy and delicious chicken recipe that will give you all the temptation of great restaurant food, minus the guilt.

This version is also so much easier and keeps the kitchen cleaner – whenever I try to deep or pan fry anything I end up cleaning little bits of oil off everything!  

Baked Parmesan Crusted Chicken Recipe
Baked Parmesan Crusted Chicken, a perfect chicken finger recipe for dinner tonight! Kid friendly and super easy to make



Ingredients : 

• 4 Chicken breasts boneless, skinless
• 1 cup panko bread crumbs
• 1/2 cup grated parmesan cheese
• 3 tablespoons minced parsley
• Salt & pepper to taste
• 3 Tablespoons melted butter
• 3 Tablespoons fresh lemon juice
• 2 garlic cloves minced

Instructions : 

1. Preheat oven to 350 degrees.
2. Chop up your parsley and garlic.
3. Slice the chicken into "fingers" - cutting lengthwise and cutting thicker pieces in half again, for even thickness throughout.
4. Mix the bread crumbs, parmesan cheese, parsley, salt, and pepper together in a shallow dish.
5. In a second dish, mix the butter, lemon juice and garlic together.
6. Dip both sides of the chicken in the butter mixture, and then repeat with the crumb mixture until the chicken is fully breaded.
7. Place the chicken in a casserole dish or cookie sheet and repeat with all chicken fingers.
8. Bake for 20-25 minutes until an inserted thermometer reads 165F.

Notes

• Chicken is amazingly easy to make!
• This is a twist on a classic chicken fingers but done in the oven instead.
• The Parmesan helps the flavor and seals in a moist chicken.
• Fried chicken is great, but you will not be disappointed with how your panko turns out

Recipe Adapted : BAKED PARMESAN CRUSTED CHICKEN RECIPE @ momdot