Lemon Rosemary Chicken

Ingredients

2 lbs skinless, boneless chicken breasts, cut into 6 fillets
8 cloves garlic, chopped
3 tbsp fresh rosemary
½ cup white wine
Juice of 2 lemons
1 lemon, sliced
1 tbsp olive oil
1 tbsp poultry seasoning
Salt and pepper to taste

Directions

Preheat oven to 425. Arrange chicken in a 9” x 13” baking dish. Rub chicken with salt, pepper and poultry seasoning. In a small bowl, whisk together lemon juice, olive oil, wine, garlic and rosemary. Pour over chicken. Cover chicken evenly with lemon slices. Place in oven and roast for about 20-25 minutes, or until chicken is cooked through.

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Tarta Banoffee

Ingredients

200 gr de galletas digestive
80 gr de mantequilla
1 cda de canela
4 platanos
200-250 gr de dulce de leche
200 gr de natahttp://librosdenoe.blogspot.fr/2012/05/las-cosas-que-no-nos-dijimos-marc-levy.html
100 gr de queso para untar o mascarpone
120 gr de azucar glass
Granillo de almendra crocanti y virutas de chocolate negro-blanco (para DECORAR)

Directions

Trituramos las galletas con la ayuda de un robot con accesorio picador,colocamos las galletas en un bol y le añadimos la mantequilla y la canela.Mezclamos bien y procedemos a tapar nuestro molde con la base de galletas.Dejamos 30 min en el congelador para que endurezca. – Cortamos nuestros plátanos del grosor que queramos,sacamos nuestro molde del congelador y se lo añadimos a la base de galletas. – Ahora le toca el turno al dulce de leche y lo extendemos bien por todo el plátano. – Montamos la nata con el azúcar y la extendemos por encima del dulce de leche. – Decoramos con el granillo de almendra crocanti y las virutas de 2 chocolates mezcladas y dejamos reposar la tarta en la nevera toda la noche . – Servimos y lista para degustar.

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Chocolate Buttercream Icing

Ingredients

½ cup solid vegetable shortening
½ cup (1 stick) butter, softened
¾ cup cocoa
1 teaspoon clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
3-4 tablespoons milk

Directions

Instructions:
Step 1
Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Step 2
Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
Darker Chocolate Icing: Add an additional 1/4 cup cocoa
and 1 additional tablespoon milk to Chocolate Buttercream Icing.For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

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Ham Breakfast Bake

Ingredients

1 Can Flaky Grands
Bag shredded cheddar 8 oz.
Half cup milk
Cubed ham or ground cooked sausage 1 cup cooked
5 eggs
Salt and pepper
Add all ingredients and mix saving biscuits for last.

Directions

Cut biscuits into fours and carefully mix in. Transfer to roomy casserole dish that has been oiled. Cook 25 at 350.You can’t mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner w small salad… —

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Roasted Brussels Sprouts

Ingredients

pounds Brussels sprouts
3 tablespoons good olive oil
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Directions

Directions
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

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