Cauliflower Flat Bread RECIPE FOR TODAY

Cauliflower Flat Bread

1 Cup of shredded cauliflower
1 egg
1 TBS Coconut Oil
Salt and Pepper to Taste

Heat pan to Medium Low Heat
Mix cauliflower and egg well.
Melt oil in pan.
Drop mixture in two separate areas and mash with fork gently. Cook on Low Heat. Once it feels ready to flip do so. Continue on cooking until both sides are brown.
Let Cool.
Serve as a sandwich bread! 

NEW ORLEAN’S-STYLE BBQ SHRIMP RECIPE FOR TODAY

NEW ORLEAN’S-STYLE BBQ SHRIMP

Ingredients
1 stick butter (must be real butter)
2 tablespoons olive oil
Juice of 1 lemon
6 cloves of fresh garlic, minced
1 tablespoon each of salt, pepper, garlic powder and onion powder
1 tablespoon Cajun seasoning, plus more to sprinkle before cooking
½ cup beer
3 tablespoons Worcestershire sauce
2 tablespoons hot sauce (I use Texas Pete)
2 pounds uncooked shrimp in the shells
1 cup green onions, thinly sliced
1 lemon, sliced thin
1 loaf French bread, toasted

Instructions
Preheat oven to 400. In a small saucepan, melt the butter and olive oil over medium-high heat. Add the next 7 ingredients and bring to a boil. As soon as it comes to a boil, reduce heat to low and simmer for 15 minutes then remove sauce from heat. Meanwhile, rinse shrimp, still in their shells and drain well. Spread the shrimp in a single layer onto a large jellyroll pan. Carefully pour sauce evenly over all shrimp, coating them well. Sprinkle extra Cajun seasoning over shrimp. Place lemon slices over shrimp and sprinkle green onions evenly over the shrimp. Bake for a total of 16 minutes, turning and stirring the shrimp once after the first 8 minutes. The best part of this dish is dipping the toasted French bread in the sauce. Enjoy!

Easy Oven-Baked Chicken Fajitas RECIPE FOR TODAY

Easy Oven-Baked Chicken Fajitas
Ingredients

1 large onion...
1 medium red bell pepper
1 lb boneless skinless chicken breasts
1 package (1 oz) Old El Paso™ fajita seasoning mix
2 tablespoons vegetable oil
Old El Paso™ tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
Sour Cream
Old El Paso™ Thick ‘n Chunky salsa
Chopped fresh cilantro

Directions
1. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish.
2. Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated.
3. Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
4. Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings. (Courtesy of Betty Crocker)

Slow Cooker Maple Salmon RECIPE FOR TODAY

Slow Cooker Maple Salmon
by Crock Pot Girl

Ingredients
6 Salmon fillets (fresh or frozen)
1/2 c. maple syrup
1/8 c. lime juice
1/4 c. soy sauce
2 tsp. crushed garlic
1 tsp. minced ginger root (I keep it in the freezer and grate it frozen. Very convenient!)

Instruction
Place salmon pieces in a 3 1/2 quart slow cooker
Mix the sauce ingredients and pour over salmon.
Cover & Crock on HIGH for 1 hour. (increase to approx. 2 hours if using frozen fish)
Note: This salmon is good hot or cold. Serve hot over rice, or serve cold by crumbling over salad or pasta. YUM!

Happy Crocking!

Sweet and Sour Chicken RECIPE FOR TODAY

Sweet and Sour Chicken
Breading:
4 chicken breast
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/3 cup canola oil

1). Cut chicken into 1 inch cubes. Season with salt and pepper. 2). Dip chicken into cornstarch, coat thoroughly. Dip into beaten eggs.
3). Heat oil in large skillet. Cook chicken until browned. Place in baking dish.
Sauce:
3/4 cups sugar
4 Tablespoons ketchup
1/2 cup white distilled vinegar
1 Tablespoon soy sauce
1 teaspoon garlic salt
Whisk until smooth, then pour evenly over chicken, flipping chicken so the sauce gets on both sides.
Bake at 350 degrees for 15 minutes. Turn chicken and then cook for 15 more minutes.

Moroccan Chicken with Lemons and Olives RECIPE FOR TODAY

Moroccan Chicken with Lemons and Olives
by Food52

Serves 6

2 lemons
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, chopped finely
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon tumeric
1 teaspoon ground ginger
2 cups low sodium chicken broth
8 pieces chicken, bone in with skin
1/2 cup large green olives, pitted
Salt and Black Pepper

Instructions
Season chicken pieces generously with salt and freshly ground black pepper.

Cut one of the lemons into 8 wedges and squeeze the juice out of the other lemon and reserve on the side.

Heat a large skillet or pot with the olive oil over med-high heat.

Add the onions and season with salt and pepper.

Sauté them until they are slightly browned but not burned.

Add the garlic and the spices and sauté them until the oils from the spices have developed.

Add the chicken broth and bring to a boil.

Add the chicken and the lemon wedges into the skillet or pot.

Cover, reduce heat to med-low and simmer for 30 minutes or until the chicken is cooked through.

Turn the chicken half way through the cooking process.

Transfer chicken pieces to a plate and reserve. Add the remaining lemon juice and olives.

Turn the heat up to high and reduce the sauce until it has thickened.

Taste to see if it needs any more seasoning.

Turn the heat off.

Return the chicken into sauce and coat. Serve and enjoy!

Heather's Chicken Tortilla Soup RECIPE FOR TODAY

Heather's Chicken Tortilla Soup

4 cans of corn
2 cans of chicken
1 tbsp. of olive oil
2 tsp. chili powder
1/2 cup diced onions
4 cups of water
2 tbsp. of chicken base
1 can of stewed tomatoes or salsa

Garnish
shredded cheese
tortilla chips

I put in a medium skillet the olive oil , onions and chili powder until the onions are tender. The I added everything else and covered on Medium until it boiled then reduced heat and simmered it for 15 minutes. I put in a bowl and sprinkled shredded cheese and crushed tortilla chips. You can serve with bread if you want.