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Recipes

Kidding… kinda.

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Anyway this entire Zac Efron issue stemmed from watching The Lucky One for the next time. I know, poor film choice. The only real excuse I can produce is that Valentine’s Day is just about the corner and I just so happen to be a sucker for anything intimate. So sue me!

Besides good-looking males, my other obsessions this week include peanut butter and jelly chocolate bars from Investor Joe’s, lentil soup, and green beans with garlic clove. Yum, yum, yummmmmm. Significantly I could compose a book about the intricacies of garlic and exactly how I slather it in and on almost anything imaginable.

Or I possibly could just tell you about the garlic clove and parmesan crusted poultry I made and exactly how it turned out golden brown and incredibly crispy.

Yeah, let’s go with that.

Sometimes I feel like it’s hard to create chicken delicious. Often, I’ll buy a pound and just stare on the package, racking your brains on what to period it with or how I could incorporate it into a food. This time around I jazzed up the it up a bit with a crispy covering and loads of taste. New obsession? Needless to say.

The chicken is marinated in essential olive oil, a little bit of greek yogurt (to keep the chicken moist), garlic, lemon juice, and fresh herbs for thirty minutes. Once completed bathing in the like, it’s covered in panko breads crumbs and parmesan cheese and baked to some crisp. Delicious is exactly what it is! Plus, it’s perfect combined with my garlic-roasted crimson potato wedges and a salad.

Ingredients

2 tablespoons basic greek yogurt, mayo, or sour cream

1 teaspoon fresh smashed rosemary

1 teaspoon finely chopped fresh thyme leaves

4 huge garlic cloves, minced

1 tablespoon lemon juice

1/4 teaspoon salt

3/4 cup panko breadcrumbs

Olive oil cooking spray

Instructions

Place chicken breasts in large ziploc handbag and add olive oil, yogurt, rosemary, thyme, garlic clove, lemon juice, salt, and pepper. Zip shut and tremble bag to equally deliver marinade. Place handbag in refrigerator for 20-30 moments.

Heat the oven 400 levels F. Line a baking sheet with foil and fit with a cable rack. Spray the rack with olive oil cooking spray and set aside.

Place panko and cheese into a shallow huge dish and whisk to mix. Set aside.

Once chicken is performed marinating, remove from bag and place on a large plate. Pat off surplus marinade through the chicken, you don’t want it as well wet! Sprinkle poultry with a little more salt and pepper and drop in to the panko-cheese blend, tossing to evenly coating. Place the chicken onto prepared cable rack and repeat with remaining rooster breasts. Spray the very best of the chicken with a bit of essential olive oil cooking spray.

Bake for about 25-35 mins or until poultry is and golden brown and juices work clear. Garnish with fresh chopped basil, herbal remedies, or additional cheese if desired. Notice: baking times will differ depending on the size of your chicken breasts.

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Recipes

Tony and We are getting prepared to move into our new apartment in a few days. I cannot believe it’s currently here! We’re actually excited because not only may be the kitchen larger, but we’ll likewise have a second bedroom that I plan on changing into an office/guest bedroom.

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I have to admit that people haven’t started packing yet. In fact I’m in fact in Boston and Vermont for the next few days going to Sarah. So needless to say, we’ll do everything last minute and eat every last thing in the refrigerator. For more on turkey stuffed zucchini boats calories have a look at our web-site. That is why this granola is going to really can be found in handy on occupied packing mornings.

We didn’t really discover my love of granola until about a 12 months ago. And granted, there are some pretty lovely tastes and brands available, but after you make your personal, there’s no turning back. You may make it crunchy, control the elements and add your preferred nuts, spices, fruits, etc.

This version is easy, classic and filled with aroma and spice. Another cause to love it? All of the wonderful nutrition from the chia seeds, flax, oats, nuts and coconut essential oil. Truthfully, it feels fantastic understanding that you nourish your body with healthy food.

Favorite methods to love this particular granola:

With almond or coconut milk

With Greek yogurt

On the banana or an apple topped with nut butter

Superfood Coconut Oil Granola with Chia & Flax

Prep time:

10 mins

Cook time:

40 mins

Total period:

50 mins

Ingredients

1/4 glass oat flour

2 tablespoons flaxseed meal

2 tablespoons chia seeds

3/4 cup raw almonds

3/4 cup raw pecans

Instructions

Preheat oven to 300 levels F. Line a big baking sheet with parchment paper.

In a big bowl, whisk collectively oats, oat flour, flaxseed food, chia seeds, almonds, pecans, cinnamon, nutmeg, cloves and sodium.

Add coconut oil, honey and vanilla extract to a little saucepan and place over low temperature, stirring frequently until coconut oil is totally melted. Pour over dried out ingredients and mix well until oats are totally coated. Sometimes I find it necessary to make use of my hands.

Next pass on the granola equally in the baking skillet and bake for 20 minutes. After 20 minutes mix granola and add dried out fruit, if you are using. Return granola towards the oven and bake 15-20 a few minutes much longer or until granola is normally slightly golden brownish. Remove through the range and invite the granola to awesome completely around the baking sheet in order that little clumps stay intact. Once cooled, transfer to an airtight container. Best used within 7-10 times. Makes 10 servings.

Good luck with the move! I’ve completed it a whole lot, so I understand it’s very frustrating, but I’m super pumped for you and Tony! Yay!

And I’m equally pumped to shovel this granola into my face. This is sounding like breakfast for all of those other week! Pinned!

Recipes

WHOLE WHEAT GRAINS Pineapple-Carrot Cake Waffles with Maple Cream Parmesan cheese Glaze + my trip to Traverse City, Michigan

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In regards to a month ago, I attended #SharingbytheShore, a romantic food blogger retreat held in Traverse City, Michigan. Within the last year, I am to some blogging retreats and constantly had a positive knowledge; this trip was no different.

You might be wondering why food bloggers have retreats. Well, it offers us the chance to connect, learn more about each other on a far more personal level, chuckle, eat, and share our blogging skills/experiences. Every one has a different work style, reason they blog page and what they’re passionate about. Like any other industry, it is critical to gather and study from each other (similar as if you would at a conference).

The first night we stayed in and cooked fajitas. Brandy manned the grill and produced a combo of poultry, steak and portabella mushroom (supplied by Door to Door Organics ).

I want she could come cook for me every night from the week because not merely were the fajitas magical, but she’s thus very sugary and hilarious. (We actually made snapchat singing videos collectively!)

The next evening we stopped around to check out some great visit Cherry Republic in Traverse City. Seriously it was amazing! There was cherry wine, cherry pizza, cherry candies, cherry tortilla chips, cherry EVERYTHING. I even purchased some spicy cherry BBQ sauce for Tony’s parents!

On top of that, Traverse City is every on the water. You can kind of view it in the background of this picture.

LOVE.

Here is a picture of the blue cheese cherry fig bacon pizza from Cherry Republic. Such an insanely delicious combination that I would have to make it again.

We also ate at Aerie in Traverse City, that was fabulous. I liked roasted chicken, chocolates sorbet and this delicious looking beverage.

We really did have the optimum time together.

ALSO! I nearly forgot to say that we had a waffle pub among the mornings filled up with fresh fruit, yogurt and crispy golden waffles. I haven’t ceased dreaming about those waffles since, and certainly I had a need to crush that craving. So… I present you whole wheat waffles, however, not just any whole wheat grains waffle – types which are jazzed up with carrot cake and pineapple flavors.

Plus don’t just forget about a simple MAPLE CREAM Parmesan cheese GLAZE. Not trying to shout at you, but simply seriously worked up about how much it requires these waffles outrageous.

You will need to absolutely make these waffles ASAP. I upped the protein within the recipe with a low-fat ordinary Kefir (packed with probiotics) but you could sub buttermilk if you’d like. Sometimes I add 1/2 cup of zucchini towards the batter as well – but no more!

Best of all? These are fridge friendly. Yep, you may make the waffles ahead then pop them within the toaster when you yourself have a serious waffle craving.

Calories: 297

Fat: 7.1g

Sugars: 30.6g

Sugar: 9.9g

Fiber: 4.1g

Proteins: 8g

Prep time:

10 mins

Cook period:

10 mins

Total time:

20 mins

Ingredients

2 1/2 teaspoons cooking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ginger

1/4 teaspoon salt

1 1/2 cups finely shredded carrots

2 tablespoons 100% real maple syrup

2 tablespoons melted and cooled coconut essential oil (can also use melted butter)

1 teaspoon vanilla extract

2 eggs, slightly beaten

Optional:

4 oz reduced fat cream parmesan cheese, at space temperature

1/4 cup 100% natural maple syrup

Instructions

Preheat Belgian waffle iron.

In a large bowl, whisk collectively flour, baking powder, cinnamon, nutmeg, ginger and sodium.

In another large dish, stir together carrots, maple syrup, coconut oil, vanilla and eggs until well combined. Slowly mix in Kefir. Add damp ingredients to dry ingredients and blend until just mixed. Slowly flip in pineapple (and nut products/raisins, if you work with).

Spray waffle iron generously with nonstick cooking spray after that about 1 glass from the batter in to the iron and disseminate a little to the sides. Cook waffles based on the manufacturers instructions.

While waffles make, in a little saucepan, add maple syrup and cream parmesan cheese and place over low warmth; stirring until it becomes simple and creamy. Once waffles are performed cooking, serve with a drizzle of the maple cream cheese glaze. Makes 3 large belgian waffles, 6 portions total (1/2 belgian waffle each).

Nutrition will not include the pecans, raisins or the maple syrup glaze (all optional).

Nourishment for the glaze: Offering (1/6th of recipe or around 2 tablespoons): Calories: 86 Body fat 4.4g Carbs: 10.1g Sugar 10.1g Proteins 1.9g

If you like, it is possible to sub 1/2 cup of carrots for 1/2 glass of zucchini – it’s great tasting!

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Recipes

Lately I’ve been pretty much deeply in love with dipping cookies in chocolate. Or possibly just chocolate in general.

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Did you men see this recipe over on Cup of Jo last week? I used to be so excited to contribute to her chocolates series because I understood just what I would bake up. I mean what could be better than incredibly gentle and chewy peanut butter cookies dunked in chocolates and topped with salty pretzels and lovely toffee pieces?

I think I’m likely to bake them once again today for any Christmas party I’m going to be attending. Cookies count number as presents you understand. They’re cooked with love.

Something you need to probably understand: They’re downright addicting. Actually, they’re unlike any other peanut butter cookie you’ve ever tasted. When the guidelines are followed correctly, you’ll end up getting gentle and chewy peanut butter cookies. And they’re going to continue steadily to stay soft for times (like they’ll also last that long anyway)!

A few key ingredients help the peanut butter cookies bake up beautifully: darkish sugar, honey and sour cream. The darkish sugar adds an essential chew towards the cookies, the honey provides just a slight little bit of unique flavor and helps the cookies respond to the baking soda and lastly, the sour cream provides extra moisture to keep carefully the cookies soft.

But, why end there? Drop these infants in just a little melted chocolates then enjoy them with a sprinkle of salty pretzels and special toffee. Seriously, I know I have some peanut butter lovers around. I made that one just for you!

In the event that you bake these or any other formula from my site, snap and pic and be certain to tag #ambitiouskitchen on Instagram thus we can be baking friends. Have an excellent weekend!

To keep up up to now with posts and in back of the scenes information on Ambitious Kitchen, follow me about BlogLovin’ , Feedly , Facebook , Twitter , Instagram and Pinterest xoxo!

Chocolate-Dipped Peanut Butter Cookies with Toffee & Crushed Pretzels

Ingredients

1 teaspoon cooking soda

½ cup natural creamy peanut butter

1 cup packed darkish sugar (light will also work just good)

1 egg

1 cup chocolate chips

1 teaspoon coconut oil

½ cup crushed pretzel

½ cup toffee pieces

Preheat oven to 350 levels F.

In a medium bowl, whisk jointly flour, baking soda and salt. Within the bowl of an electric mixer, add peanut butter, softened butter and dark brown sugar; combine on medium low until well combined. Switch mixer to low speed; add egg, vanilla draw out, honey and sour cream and defeat 1 minute or until well mixed, even and creamy. Gradually add in dry ingredients, increasing acceleration to medium low; combine until just mixed.

Grab a tablespoonful of dough and move right into a ball with your hands. You can even use a little cookie scoop if you have this obtainable. Place dough on cookie sheet lined with parchment paper, departing 2 inches aside between each dough ball. Bake for 10-12 a few minutes or until edges are golden dark brown. Allow cookies to great on cookie sheet for 5-10 mins before removing and transferring to some wire rack. This allows them to create a bit and harden slightly around the sides. Repeat with staying dough.

In a small bowl, mix crushed pretzels and toffee pieces.

Once cookies are completely cooled, you can prepare the delicious chocolate. First range two baking sheets with wax paper. Next, add chocolate chips and coconut oil to small container and place more than low heat. Watch carefully and stir often until chocolates is totally melted. Drop each peanut butter cookie in delicious chocolate after that sprinkle with toffee-preztel combination; put on wax paper and repeat with remaining cookies. If you have any kind of concerns relating to where and the best ways to make use of Zucchini boats – www.carolannmarks.com -, you can call us at the internet site. The chocolate should set up within 30 minutes, but if you want to speed up the process, simply place the baking sheet within the fridge for about 5 minutes.

Cookies will keep for 3-5 days if stored in an airtight container.

Recipes

This month continues to be wonderful. I took time off after stopping my job, searched for a new apartment in Chicago, continued a mini vacation with Tony, spent period with good friends I haven’t observed in a while and also have actually gotten back into running.

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Last week I actually ran about 15 mls, which really isn’t very much but I have been only training every other day (if that), therefore i felt pretty pleased with myself. The MapMyRun app on my phone has me dependent on timing my runs and contending with myself. I’ve also become Tony to perform beside me several times. Even though he’s a professional athlete, the person hates to run. I do not get it.

Last week I returned from a 4 mile run (in 32 mins!); I chose that a small evening baking was to be able and wished to deal with myself to something cozy. There were giant Honeycrisp apples in the fridge so initially I had been set on creating a pie, but then thought about how I didn’t actually want to make the dough therefore i opted to go the apple sharp route.

Man I love a good juicy apple sharp with a crunchy topping. Who wouldn’t? Males go crazy over it so if you’re seeking to in the baking skills, this is the ideal recipe to begin with.

This healthier maple pecan apple crisp version isn’t as buttery or sweet as my brown butter apple crisp , but dang it’s really excellent. You’ll only be using 1/4 cup of maple syrup and just a little brownish sugar for a lovely, crunchy topping. I love the topping because not only does it contain oats, but you get nuttiness from both pecans and whole wheat flour.

If you’re gluten free, simply sub a gluten free all purpose flour for the whole wheat and you’re in tip-top form. Wait, did I simply say that? Ugh.

Oh oh oh! Also keep in mind the bourbon right here. The bourbon isn’t necessary but oh my does it give it a wonderful flavor. Unless you have any, you can use whiskey, spiced rum or even vanilla extract as an alternative. Get crazy.

Lightened up Maple-Pecan Apple Crisp

Ingredients

1/2 cup rolled oats

1/4 cup chopped pecans

1/4 cup chilly butter or vegan butter stick, cut into small cubes

5 medium Honeycrisp, Braeburn or Granny Smith apples, peeled, cored and thinly sliced

1/4 cup natural maple syrup

1 teaspoon cinnamon

Instructions

Preheat oven to 350 levels F. Generously grease an 8×8 cooking pan with non-stick cooking spray.

To make the topping: Combine the flour, oats, dark brown sugar, cinnamon and pecans in a big bowl until well-combined. Add in the bits of butter and make use of your hands to squeeze and combine before mixture becomes crumbly and resembles damp sand. (Additionally, you can lower within the butter with a pastry cutter, or place all the topping ingredients inside a meals processor chip and pulse until simply blended. The best method is to use my hands, as I believe you get the very best crumbly topping that way.)

Once finished, place topping in the fridge and commence making the apple filling.

To make the filling up: Place apples, maple syrup cinnamon and bourbon in a large dish and toss to mix.

Take a heaping 1/4 cup from the topping mixture and toss using the apple mixture. Place the apple blend in prepared pan and sprinkle equally with topping.

Bake the sharp on a baking sheet (in the event the filling bubbles over!) for 45-55 mins, or until topping can be golden brown and filling is usually bubbling. Remove from range and cool ten minutes on wire rack. Serve warm with zero fat vanilla snow cream. Makes 9 portions.

Feel absolve to use walnuts or almonds instead of pecans.

To create this gluten totally free, use GF oats and a regular almost all purpose flour. To make it vegan, sub a buttery vegan stay for the butter.

Recipe by: Monique Volz // Ambitious Kitchen Picture taking by: Sarah Fennel // Broma Bakery

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