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Chili Verde Enchilada Casserole
Perfect when you need a dish to take to a friend
You will need:
Disposable baking tin
12 corn tortillas
2 cups enchilada sauce
2 cups shredded Mexican blend cheese
2 cups shredded cooked chicken breast
Instructions
-Pour sauce into bottom of baking dish.
Add 4 corn tortillas, then a dash of shredded chicken, cheese, and sauce.
Repeat layers until last layer is cheese.
-Bake at 400 degrees for 25-30
minutes. Let cool, cover for transport, and place in warmer for travel bag.
@FoodAndRecipesWithCherokee 🦉
Perfect when you need a dish to take to a friend
You will need:
Disposable baking tin
12 corn tortillas
2 cups enchilada sauce
2 cups shredded Mexican blend cheese
2 cups shredded cooked chicken breast
Instructions
-Pour sauce into bottom of baking dish.
Add 4 corn tortillas, then a dash of shredded chicken, cheese, and sauce.
Repeat layers until last layer is cheese.
-Bake at 400 degrees for 25-30
minutes. Let cool, cover for transport, and place in warmer for travel bag.
@FoodAndRecipesWithCherokee 🦉
👍4
The Best Banana Pudding
• 2 cups cold milk
• 1 (5-ounce) package instant vanilla pudding mix
• 1 (14-ounce) can sweetened condensed milk
• 1 tablespoon vanilla extract
• 1 (12-ounce) container frozen whipped topping, thawed
• 1 (16-ounce) package vanilla wafers
• 12 small bananas, sliced or more as needed
Directions
1. Gather all ingredients.
Place milk and pudding mix in a large bowl; beat with a whisk for 2 minutes. Whisk in condensed milk until smooth. Stir in vanilla, then fold in whipped topping. Arrange a layer of wafers in the bottom of a glass serving bowl. Top with a layer of banana slices, then a layer of pudding mixture; repeat layers until all ingredients are used. For best results, chill pudding in the refrigerator for at least 1 hour before serving. Top with extra crushed wafers just before serving. Enjoy!
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 2 cups cold milk
• 1 (5-ounce) package instant vanilla pudding mix
• 1 (14-ounce) can sweetened condensed milk
• 1 tablespoon vanilla extract
• 1 (12-ounce) container frozen whipped topping, thawed
• 1 (16-ounce) package vanilla wafers
• 12 small bananas, sliced or more as needed
Directions
1. Gather all ingredients.
Place milk and pudding mix in a large bowl; beat with a whisk for 2 minutes. Whisk in condensed milk until smooth. Stir in vanilla, then fold in whipped topping. Arrange a layer of wafers in the bottom of a glass serving bowl. Top with a layer of banana slices, then a layer of pudding mixture; repeat layers until all ingredients are used. For best results, chill pudding in the refrigerator for at least 1 hour before serving. Top with extra crushed wafers just before serving. Enjoy!
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤5
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👍🏻 3 ingredients Coconut Flour Shortbread cookies
▫️1 tbsp Almond milk, Unsweetened
▫️1/3 cup Maple syrup
▫️5/8 cup Coconut flour
▫️1/4 tsp Salt
▫️1 tsp Vanilla extract
▫️1/4 cup Coconut oil
@FoodAndRecipesWithCherokee 🦉
@Nanny224
▫️1 tbsp Almond milk, Unsweetened
▫️1/3 cup Maple syrup
▫️5/8 cup Coconut flour
▫️1/4 tsp Salt
▫️1 tsp Vanilla extract
▫️1/4 cup Coconut oil
@FoodAndRecipesWithCherokee 🦉
@Nanny224
🥰4
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Goodnight Foodies 🌟 🌛 🌟
Thank you for being part of our CherokeeOwl Family❤️
@FoodAndRecipesWithCherokee 🦉
Thank you for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
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❤5
Pumpkin Chocolate Chip Muffins
Ingredients
• Baking spray with flour
• 1 c. unsweetened pumpkin puree
• 1/2 c. packed light brown sugar
• 1/2 c. granulated sugar
• 1/2 c. vegetable oil
• 2 large eggs
• 1/4 c. buttermilk
• 1/2 tsp. vanilla extract
• 1 1/2 c. all-purpose flour
• 1 tsp. pumpkin pie spice
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 c. mini semisweet chocolate chips, divided
Directions
1 Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners, or spray with baking spray with flour.
2 In a large bowl, whisk together the pumpkin, light brown sugar, granulated sugar, oil, eggs, buttermilk, and vanilla until well combined. Add the flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined. Fold in ¾ cup mini chocolate chips.
3 Using a ⅓-cup measuring cup or scoop, drop a level scoop of batter into each lined muffin cup. Top the scooped batter evenly with the remaining ¼ cup mini chocolate chips.
4 Bake until the tops are golden brown and a wooden pick inserted in the center of a muffin comes out clean, 20 to 22 minutes.
➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee
on @@CookingwithLov or @Yummmys , it has been stolen from here - report to telegram & leave those channels
@FoodAndRecipesWithCherokee 🦉
Ingredients
• Baking spray with flour
• 1 c. unsweetened pumpkin puree
• 1/2 c. packed light brown sugar
• 1/2 c. granulated sugar
• 1/2 c. vegetable oil
• 2 large eggs
• 1/4 c. buttermilk
• 1/2 tsp. vanilla extract
• 1 1/2 c. all-purpose flour
• 1 tsp. pumpkin pie spice
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 c. mini semisweet chocolate chips, divided
Directions
1 Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners, or spray with baking spray with flour.
2 In a large bowl, whisk together the pumpkin, light brown sugar, granulated sugar, oil, eggs, buttermilk, and vanilla until well combined. Add the flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined. Fold in ¾ cup mini chocolate chips.
3 Using a ⅓-cup measuring cup or scoop, drop a level scoop of batter into each lined muffin cup. Top the scooped batter evenly with the remaining ¼ cup mini chocolate chips.
4 Bake until the tops are golden brown and a wooden pick inserted in the center of a muffin comes out clean, 20 to 22 minutes.
on @@CookingwithLov or @Yummmys , it has been stolen from here - report to telegram & leave those channels
@FoodAndRecipesWithCherokee 🦉
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Spinach Florentine Breakfast Casserole
Ingredients
• 1 (10-ounce) package frozen chopped spinach, thawed and drained
1 tablespoon olive oil, plus more for greasing
1 medium yellow onion, chopped (about 1 cup)
3 clove garlic, finely chopped
1 (8-ounce) container mascarpone cheese (about 1 cup)
4 ounces Parmesan cheese, grated on a Microplane (about 1 cup), divided
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
10 large eggs
1 2/3 cups half & half
1/4 teaspoon crushed red pepper
6 English muffins, split
Method
Prep the spinach:
Place the spinach on a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible. Set aside.
Cook the onion, garlic, and spinach:
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic; cook, stirring often, until fragrant, about 30 seconds. Stir in the spinach; cook, stirring often and breaking up with a wooden spoon, until it looks dried out, about 2 minutes.
Set aside to cool slightly, about 5 minutes.
Add the cheese and season:
Reserve 1/4 cup of the spinach mixture. Transfer the remaining spinach mixture to a medium bowl and add mascarpone cheese, 1/2 cup of Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir until well combined and set aside.
Assemble the casserole:
Whisk the eggs, half-and-half, crushed red pepper, reserved 1/4 cup spinach mixture, 1/4 cup Parmesan, remaining 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper in a large bowl until well combined.
Lightly grease a 13x9-inch baking dish. Arrange the bottom halves of the English muffins in the dish in three rows of two. Evenly spread the spinach-mascarpone mixture over the muffins. Cover with the top English muffin halves. Pour the egg mixture over the casserole, then press down on the English muffins to submerge. Sprinkle with remaining 1/4 cup Parmesan.
Rest:
Cover the dish with foil and refrigerate for at least 1 hour or up to 12 hours.
Bake and serve:
Preheat the oven to 350°F. Uncover and bake the casserole in the preheated oven until just set and the tops of the English muffins are golden brown, about 45 minutes. Let the casserole cool 10 minutes before serving.
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 1 (10-ounce) package frozen chopped spinach, thawed and drained
1 tablespoon olive oil, plus more for greasing
1 medium yellow onion, chopped (about 1 cup)
3 clove garlic, finely chopped
1 (8-ounce) container mascarpone cheese (about 1 cup)
4 ounces Parmesan cheese, grated on a Microplane (about 1 cup), divided
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
10 large eggs
1 2/3 cups half & half
1/4 teaspoon crushed red pepper
6 English muffins, split
Method
Prep the spinach:
Place the spinach on a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible. Set aside.
Cook the onion, garlic, and spinach:
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic; cook, stirring often, until fragrant, about 30 seconds. Stir in the spinach; cook, stirring often and breaking up with a wooden spoon, until it looks dried out, about 2 minutes.
Set aside to cool slightly, about 5 minutes.
Add the cheese and season:
Reserve 1/4 cup of the spinach mixture. Transfer the remaining spinach mixture to a medium bowl and add mascarpone cheese, 1/2 cup of Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir until well combined and set aside.
Assemble the casserole:
Whisk the eggs, half-and-half, crushed red pepper, reserved 1/4 cup spinach mixture, 1/4 cup Parmesan, remaining 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper in a large bowl until well combined.
Lightly grease a 13x9-inch baking dish. Arrange the bottom halves of the English muffins in the dish in three rows of two. Evenly spread the spinach-mascarpone mixture over the muffins. Cover with the top English muffin halves. Pour the egg mixture over the casserole, then press down on the English muffins to submerge. Sprinkle with remaining 1/4 cup Parmesan.
Rest:
Cover the dish with foil and refrigerate for at least 1 hour or up to 12 hours.
Bake and serve:
Preheat the oven to 350°F. Uncover and bake the casserole in the preheated oven until just set and the tops of the English muffins are golden brown, about 45 minutes. Let the casserole cool 10 minutes before serving.
@FoodAndRecipesWithCherokee 🦉
❤5
Honey-Roasted Vegetables
📍Ingredients
- 2 medium sweet potatoes (1 pound total), peeled, halved, and cut into 1/2-inch pieces
- 4 medium carrots, cut into 1/2-inch pieces
- 2 medium parsnips, peeled and cut into 1/2-inch pieces
- 1/2 cup walnut halves
- 1/4 cup honey
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 3 to 5 sprigs thyme
📍Directions
Step 1
Preheat oven to 375 degrees. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey, and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at edges and tender when pierced with a knife, about 1 hour.
📍Note
If your honey crystallizes (a natural occurrence), microwave it for 30 seconds to return it to a liquid state.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
📍Ingredients
- 2 medium sweet potatoes (1 pound total), peeled, halved, and cut into 1/2-inch pieces
- 4 medium carrots, cut into 1/2-inch pieces
- 2 medium parsnips, peeled and cut into 1/2-inch pieces
- 1/2 cup walnut halves
- 1/4 cup honey
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 3 to 5 sprigs thyme
📍Directions
Step 1
Preheat oven to 375 degrees. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey, and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at edges and tender when pierced with a knife, about 1 hour.
📍Note
If your honey crystallizes (a natural occurrence), microwave it for 30 seconds to return it to a liquid state.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤2💯2🥰1
Chicken Marbella
• ⅓ cup pitted prunes, halved
• 8 small green olives
• 2 tablespoons capers, with liquid
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon minced garlic (about 3 cloves)
• 1 tablespoon dried oregano
• 2 bay leaves
• salt and pepper to taste
• 1 (3 pound) whole chicken, skin removed and cut into pieces
• ¼ cup packed brown sugar
• ¼ cup dry white wine
• 1 tablespoon chopped fresh parsley, for garnish
1. Combine prunes, olives, capers, olive oil, vinegar, garlic, oregano, bay leaves, salt, and pepper in a medium bowl; mix well. Spread mixture in the bottom of a 10x15-inch baking dish. Add chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
2. Preheat the oven to 350 degrees F. Sprinkle brown sugar on top of marinated chicken and pour white wine all around chicken.
3. Bake in the preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.
• ⅓ cup pitted prunes, halved
• 8 small green olives
• 2 tablespoons capers, with liquid
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon minced garlic (about 3 cloves)
• 1 tablespoon dried oregano
• 2 bay leaves
• salt and pepper to taste
• 1 (3 pound) whole chicken, skin removed and cut into pieces
• ¼ cup packed brown sugar
• ¼ cup dry white wine
• 1 tablespoon chopped fresh parsley, for garnish
1. Combine prunes, olives, capers, olive oil, vinegar, garlic, oregano, bay leaves, salt, and pepper in a medium bowl; mix well. Spread mixture in the bottom of a 10x15-inch baking dish. Add chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
2. Preheat the oven to 350 degrees F. Sprinkle brown sugar on top of marinated chicken and pour white wine all around chicken.
3. Bake in the preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.
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Creamy Broccoli-White Bean Soup Ingredients:
• 1 head broccoli cut into florets, stems thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, diced
• 2 garlic cloves, thinly sliced
• One 15-ounce can cannellini beans, drained
• 2 1/2 cups vegetable stock
• Salt and freshly ground black pepper
• 1 tablespoon pine nuts, toasted
• 1/2 ounce shaved Parmesan, for serving • Step 1
Steam broccoli florets and stems until tenderand bright green, about 3 minutes. Let cool slightly. Reserve 1/2 cup florets for garnish.
• Step 2
Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes. Add beans and stock and bring mixture to a simmer. Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan.
• 1 head broccoli cut into florets, stems thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, diced
• 2 garlic cloves, thinly sliced
• One 15-ounce can cannellini beans, drained
• 2 1/2 cups vegetable stock
• Salt and freshly ground black pepper
• 1 tablespoon pine nuts, toasted
• 1/2 ounce shaved Parmesan, for serving • Step 1
Steam broccoli florets and stems until tenderand bright green, about 3 minutes. Let cool slightly. Reserve 1/2 cup florets for garnish.
• Step 2
Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes. Add beans and stock and bring mixture to a simmer. Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan.
😍6
Dijon-Tarragon Cream Chicken
• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• ½ cup heavy cream
• 1 tablespoon Dijon mustard
• 2 teaspoons chopped fresh tarragon
Directions
1. Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
2. Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• ½ cup heavy cream
• 1 tablespoon Dijon mustard
• 2 teaspoons chopped fresh tarragon
Directions
1. Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
2. Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤3😍1
Chicken Ranch Orzo
Ingredients:
6 slices bacon
Pepper
"Mofo Delicious" seasoning (or your favorite all-purpose seasoning)
4-6 chicken thighs
Oregano
Italian seasoning
2 tablespoons olive oil
4 tablespoons butter
16 ounces orzo pasta (about 2¼ cups dry)
4 cups chicken broth
1½ cups heavy cream
1 packet ranch dressing mix
2 cups grated Parmesan cheese
Instructions:
1. Cook the Bacon:
1. Place bacon slices in your favorite pan. Sprinkle with pepper and "Mofo Delicious" seasoning.
1. Bake at 350°F for 30 minutes, or until crispy to your liking.
Once cooked, set aside.
Prepare the Chicken:
2. Season chicken thighs on both sides with "Mofo Delicious" seasoning,oregano, and Italian seasoning.
Massage seasonings in well.
2. Cut chicken into small cubes.
2. Heat 2 tablespoons olive oil in a large pan over medium-high heat.
Once hot, add the chicken cubes and cook until browned and fully cooked (about 6-8 minutes). Remove the chicken and set aside.
3. Start the Orzo:
3. In the same pan, add 4 tablespoons butter. Stir until fully melted.
3. Add orzo pasta. Stir and toast for about 5 minutes, until slightly golden.
4. Add Broth & Cook:
4. Pour in 4 cups of chicken broth.
Give it a good stir, then cover and let simmer on low for 15-20 minutes, stirring occasionally to prevent sticking.
5. Make It Creamy:
5. Uncover and stir the orzo again, making sure nothing is sticking to the bottom.
Add the heavy cream and stir for about 3 more minutes, letting the mixture become creamy.
Add Flavor:
6. Pour in the ranch dressing mix and stir to combine.
Add the Parmesan cheese and mix until fully melted and incorporated.
Finish & Serve:
7. Add chicken and crumbled bacon back into the orzo. Fold everything together until well combined and heated through.
7. Taste and adjust seasoning as needed.
@FoodAndRecipesWithCherokee 🦉
Ingredients:
6 slices bacon
Pepper
"Mofo Delicious" seasoning (or your favorite all-purpose seasoning)
4-6 chicken thighs
Oregano
Italian seasoning
2 tablespoons olive oil
4 tablespoons butter
16 ounces orzo pasta (about 2¼ cups dry)
4 cups chicken broth
1½ cups heavy cream
1 packet ranch dressing mix
2 cups grated Parmesan cheese
Instructions:
1. Cook the Bacon:
1. Place bacon slices in your favorite pan. Sprinkle with pepper and "Mofo Delicious" seasoning.
1. Bake at 350°F for 30 minutes, or until crispy to your liking.
Once cooked, set aside.
Prepare the Chicken:
2. Season chicken thighs on both sides with "Mofo Delicious" seasoning,oregano, and Italian seasoning.
Massage seasonings in well.
2. Cut chicken into small cubes.
2. Heat 2 tablespoons olive oil in a large pan over medium-high heat.
Once hot, add the chicken cubes and cook until browned and fully cooked (about 6-8 minutes). Remove the chicken and set aside.
3. Start the Orzo:
3. In the same pan, add 4 tablespoons butter. Stir until fully melted.
3. Add orzo pasta. Stir and toast for about 5 minutes, until slightly golden.
4. Add Broth & Cook:
4. Pour in 4 cups of chicken broth.
Give it a good stir, then cover and let simmer on low for 15-20 minutes, stirring occasionally to prevent sticking.
5. Make It Creamy:
5. Uncover and stir the orzo again, making sure nothing is sticking to the bottom.
Add the heavy cream and stir for about 3 more minutes, letting the mixture become creamy.
Add Flavor:
6. Pour in the ranch dressing mix and stir to combine.
Add the Parmesan cheese and mix until fully melted and incorporated.
Finish & Serve:
7. Add chicken and crumbled bacon back into the orzo. Fold everything together until well combined and heated through.
7. Taste and adjust seasoning as needed.
@FoodAndRecipesWithCherokee 🦉
❤5
Mediterranean Zucchini Boats
• 6 medium zucchini
• ¼ medium onion, chopped
• ⅛ cup green olives, diced
• ⅛ cup crumbled feta cheese
• 2 cloves garlic, chopped
• 2 tablespoons pine nuts
• ½ cup grated Asiago cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
Directions
1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. Trim ends from zucchini and cut each squash in half lengthwise. Scrape out centers of squash and place in a mixing bowl. Add onion, olives, feta cheese, garlic, pine nuts, 1/2 the Asiago cheese, basil, and oregano and mix well. Place mixture back into zucchini shells. Top each with a small amount of Asiago cheese and place zucchini boats on a baking sheet.
3. Cook under the preheated broiler until cheese browns, about 10 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 6 medium zucchini
• ¼ medium onion, chopped
• ⅛ cup green olives, diced
• ⅛ cup crumbled feta cheese
• 2 cloves garlic, chopped
• 2 tablespoons pine nuts
• ½ cup grated Asiago cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
Directions
1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. Trim ends from zucchini and cut each squash in half lengthwise. Scrape out centers of squash and place in a mixing bowl. Add onion, olives, feta cheese, garlic, pine nuts, 1/2 the Asiago cheese, basil, and oregano and mix well. Place mixture back into zucchini shells. Top each with a small amount of Asiago cheese and place zucchini boats on a baking sheet.
3. Cook under the preheated broiler until cheese browns, about 10 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
💯5🥰2
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Zucchini Lasagna Loaf
Ingredients:
2 medium zucchini
1/2 cup breadcrumbs
(You can sub in almond flour to the breadcrumbs to make it keto friendly)
1/3 cup grated parmesan cheese
3/4 tsp parsley flakes
1/2 tsp of each garlic powder, onion powder + paprika salt to taste
6 thin slices prosciutto
8 oz shredded mozzarella
1-2 tbs olive oil chili pepper flakes
Instructions:
1 Preheat your oven to 350 F. Line a
9x5 inch loaf pan with parchment paper. Spray lightly with olive oil.
2 Trim then slice your zucchini into thin pieces lengthwise. Discard the outer skin slices. In a small plate, whisk together the breadcrumbs, grated parm, dried parsley, garlic powder, onion powder, paprika and salt to taste.
Dredge the zucchini in the mixture pressing to adhere as best as possible.
3 Start off by sprinkling 1-2 tablespoons of the breadcrumb mixture on the bottom of the pan. Then layer in your loaf pan the zucchini, overlapping each other. Next, add three crinkled slices of prosciutto to cover and then the shredded mozzarella.
Repeat once more. Then add a nice layer of zucchini on top, more mozzarella and sprinkle on any remaining breadcrumb mixture, a drizzle of olive oil and the chili pepper flakes to taste.
4 Bake for 25 minutes and then remove from oven. Let it set in the pan for 10-15 minutes prior to removing and slicing
@FoodAndRecipesWithCherokee 🦉
Ingredients:
2 medium zucchini
1/2 cup breadcrumbs
(You can sub in almond flour to the breadcrumbs to make it keto friendly)
1/3 cup grated parmesan cheese
3/4 tsp parsley flakes
1/2 tsp of each garlic powder, onion powder + paprika salt to taste
6 thin slices prosciutto
8 oz shredded mozzarella
1-2 tbs olive oil chili pepper flakes
Instructions:
1 Preheat your oven to 350 F. Line a
9x5 inch loaf pan with parchment paper. Spray lightly with olive oil.
2 Trim then slice your zucchini into thin pieces lengthwise. Discard the outer skin slices. In a small plate, whisk together the breadcrumbs, grated parm, dried parsley, garlic powder, onion powder, paprika and salt to taste.
Dredge the zucchini in the mixture pressing to adhere as best as possible.
3 Start off by sprinkling 1-2 tablespoons of the breadcrumb mixture on the bottom of the pan. Then layer in your loaf pan the zucchini, overlapping each other. Next, add three crinkled slices of prosciutto to cover and then the shredded mozzarella.
Repeat once more. Then add a nice layer of zucchini on top, more mozzarella and sprinkle on any remaining breadcrumb mixture, a drizzle of olive oil and the chili pepper flakes to taste.
4 Bake for 25 minutes and then remove from oven. Let it set in the pan for 10-15 minutes prior to removing and slicing
@FoodAndRecipesWithCherokee 🦉
❤4🥰3👍2
Cream Cheese Kolacky
• 3 ounces cream cheese
• ½ cup butter, softened
• 1 cup all-purpose flour
• ½ cup any flavor fruit jam
• ⅓ cup confectioners' sugar for decoration
Directions
1. Gather all ingredients.
Mix cream cheese and butter together in a bowl until smooth. Gradually stir in flour until just combined. Shape dough into a ball; cover the bowl and refrigerate for at least 3 hours or overnight.
1. Preheat the oven to 350 degrees F (180 degrees C).
2. Roll out dough on a floured pastry board to a thickness of 1/8 inch. Cut into 2 ½-inch squares and place about 1/2 teaspoon of jam or preserves in the center. Overlap opposite corners and pinch together to seal. Place on ungreased baking sheets. Bake in the preheated oven until golden, about 10 to 12 minutes. Cool on wire racks. Dust kolacky lightly with confectioners sugar.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 3 ounces cream cheese
• ½ cup butter, softened
• 1 cup all-purpose flour
• ½ cup any flavor fruit jam
• ⅓ cup confectioners' sugar for decoration
Directions
1. Gather all ingredients.
Mix cream cheese and butter together in a bowl until smooth. Gradually stir in flour until just combined. Shape dough into a ball; cover the bowl and refrigerate for at least 3 hours or overnight.
1. Preheat the oven to 350 degrees F (180 degrees C).
2. Roll out dough on a floured pastry board to a thickness of 1/8 inch. Cut into 2 ½-inch squares and place about 1/2 teaspoon of jam or preserves in the center. Overlap opposite corners and pinch together to seal. Place on ungreased baking sheets. Bake in the preheated oven until golden, about 10 to 12 minutes. Cool on wire racks. Dust kolacky lightly with confectioners sugar.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Goodnight 🌙 💫 💜
Relax & Enjoy Your Evening
Thank you For Being Part of Our CherokeeOwl Family❤️
@FoodAndRecipesWithCherokee 🦉
Relax & Enjoy Your Evening
Thank you For Being Part of Our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
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Unfortunately the Thief who Owns @Yummmys is stealing our recipes ~ not one or two but every single one. Check my Food Channel & then check his - you will see he does this every single day.
This is not a person you want to be associated with.
Mandaar is the owner of @Yummys
I would suggest you report his channel to Telegram & Do NOT under any circumstances join the thief Mandaar’s Channel
What Kind of person does it take to let someone else do all the work while they steal your work?
Only a Worthless Lazy Person Does This Type of Thing
@FoodAndRecipesWithCherokee 🦉
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