Today’s recipe comes from our friends at Shelikesfood and it is a delicious Quinoa Chickpea Sweet Potato Salad (https://www.shelikesfood.com/quinoa-chickpea-sweet-potato-salad/)
INGREDIENTS
Category: Cooking
This is a super simple breakfast recipe that we just love called Bacon Egg and Cheese Roll Ups! This comes from our friends at Delish.com (https://www.delish.com/cooking/recipe-ideas/recipes/a52582/bacon-egg-and-cheese-roll-ups-recipe/)
INGREDIENTS
6 large eggs
2 tbsp. milk
1/4 tsp. garlic powder Kosher salt Freshly ground black pepper
1 tbsp. butter
1 tbsp. finely chopped chives
12 slices bacon
2 c. shredded cheddar
DIRECTIONS
In a large bowl, whisk together eggs, milk, and garlic powder and season with salt and pepper.
In a nonstick skillet over medium heat, melt butter.
Add eggs and scramble, 3 minutes, then stir in chives.
On a cutting board, lay out three strips of bacon.
Sprinkle the bottom third with cheddar and top with a large spoonful of scrambled eggs.
Roll up tightly.
Repeat with remaining cheese and eggs.
Return skillet to heat and add bacon roll-ups seam side down.
Cook until crispy on all sides, then transfer to a paper towel-lined plate until ready to serve.
Todays Recipe for Baked Chicken comes from our friends at A Pinch of Healthy (https://www.apinchofhealthy.com/baked-chicken-breast/)
Ingredients
1.5 Tablespoons avocado oil (you can sub olive, canola, or your favorite oil)
4 boneless skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
pat of butter on each chicken breast (optional but highly recommended – I used 1.5 Tablespoons combined for all 4 chicken breasts)
lemon slices (optional but highly recommended)
Instructions
Preheat oven to 450 degrees
Pour the oil into a baking dish, and place the chicken breasts on top.
Use your hands to rotate the breasts until they are each coated with oil.
Sprinkle the spice mixture on both sides, and use hands to evenly coat..
Optional, but highly recommended: add a small pat of butter on each breast, and add sliced lemon to the pan surrounding the chicken breasts.
Bake chicken uncovered for about 20 to 25 minutes, depending on size and thickness of the chicken. (Chicken is done when internal temperature reaches 165 with a meat thermometer.)
Allow the chicken breasts to rest for 5 minutes prior to serving.
Spoon some of the pan drippings over each breast just prior to serving.
Serve immediately. Refrigerate leftovers for up to 5 days.
Enjoy!
This is for our favorite Reuben Sandwich. This comes from our friends at Foodiecrush.com (https://www.foodiecrush.com/favorite-reuben-sandwich-recipe/)
Ingredients
1/2 cup mayonnaise
1 tablespoon sweet pickle juice
1 teaspoon sweet pickle relish
1 teaspoon lemon juice
1 teaspoon horseradish cream
4 slices marbled rye bread
3-4 tablespoons butter softened
4 slices swiss cheese
1/2 pound cooked corned beef warmed
1/2 cup sauerkraut drained
Instructions
Mix the mayonnaise, pickle juice, pickle relish, lemon juice and horseradish cream in a small bowl and set aside.
Preheat a frypan on medium to medium low heat.
Butter one side of each of the slices of bread and place the buttered sides together.
On one set of bread, lay a slice of swiss cheese on the bread, then top with half of the warmed corned beef, then half of the drained sauerkraut and half of the Russian dressing.
Place the sandwich buttered side down in the frypan and top with another slice of cheese and the other side of the bread, buttered side up.
Cover with a lid and cook until the cheese melts and the bread is golden.
Flip and cook on the other side. Repeat with the makings of the other sandwich.
We hope you enjoy this sandwich!