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This Chicken Rice Soup is an easy, healthy soup recipe that's perfect for chilly days! It's loaded with vegetables and brown rice, simmered in chicken broth and finished with a touch of creaminess. Ingredients 1 tablespoon oil 1 onion minced 3 large carrots peeled and diced 1 stalk celery diced 1 teaspoon minced garlic 1 teaspoon dried parsley 1/2 teaspoon dried thyme 1 teaspoon salt 1/8 teaspoon black pepper 5 cups low sodium chicken broth 2 chicken breasts 1 cup brown rice 1 cup evaporated milk Instructions In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden. Add garlic, parsley and thyme and cook 1 minute.  .................................................. ......................................

Ingredients Cake 2 tablespoons unsalted butter softened 1/2 cup brown sugar 8 ounces crushed pineapple drained 3 cups all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ¾ teaspoon salt ¼ teaspoon nutmeg 1 cup unsalted butter room temperature 1 cup granulated sugar 1 cup brown sugar 3 large eggs room temperature 2 large egg yolks room temperature 1 tablespoon vanilla extract ¾ cup coconut milk canned Rum Syrup ¾ cup coconut milk canned 6 tablespoons granulated sugar ½ cup coconut rum Coconut Rum Glaze 4 tablespoons unsalted butter 6 tablespoons heavy cream 6 tablespoons brown sugar pinch of salt 1 tablespoon coconut rum ½ cup sweete...

Ingredients 1 lemon 1 pound boneless skinless chicken breasts ¼ cup all-purpose flour ½ teaspoon salt ½ teaspoon ground pepper 1 tablespoon plus 4 teaspoons extra-virgin olive oil, divided 1 large sweet onion, sliced 1 clove garlic, minced 1 cup reduced sodium chicken broth ¼ cup dry white wine 4 teaspoons drained capers ¼ cup chopped parsley Instructions Cut lemon in half. Juice half of it, and cut the remaining half into thin slices. Cut chicken breasts into 8 thin cutlets. Whisk flour, salt and pepper in shallow dish or pie plate. Dredge chicken in the flour mixture, turning to coat. Discard 2 teaspoons dredging flour and reserve the rest to thicken the sauce in step 5.  ............................. ................................. Full instrcutions : Click Here

Ingredients 4 whole Boneless, Skinless Chicken Breasts salt and pepper to taste ¼ cup all purpose flour 2 Tablespoons Butter 2 Tablespoons Olive Oil 1 cup chicken broth 2 whole Lemons ¾ Cup Heavy Cream ¼ cup capers Chopped parsley, for garnish 1 pound Angel Hair Pasta Instructions Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts and dredge in the flour. Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.  ........................................ .............................................. Full Instructions : Click here

This Coconut Cream Cheese Pound Cake recipe is dense and buttery. It's topped simply with a sprinkle of powdered sugar then served with whipped cream and berries Ingredients 1 cup room temperature butter salted or unsalted, your preference 1/2 cup solid vegetable shortening brand recommended 3 cups granulated sugar 3 cups all-purpose flour sifted and measured correctly 1 8 ounces package cream cheese (brand recommended, low or fat free not recommended) 1 tablespoon coconut extract 1 teaspoon almond extract 6 extra large eggs or 7 large eggs 1 cup flaked coconut pulsed 4 to 5 times in a food processor Instructions Preheat oven to 325 degrees F. Grease and flour (or *sugar) a 10-inch tube pan. (Pans I prefer can be found here.) Beat butter, shortening, and sugar together. Next add the cream cheese and blend until fluffy.  ......

Ingredients 1 14 oz [440 g] can of young jackfruit (we order it on Amazon.com) 1 stalk of celery finely chopped 1 small red onion ¼ cup 38 g, finely chopped 1 heaping tbsp. 3 g fresh chopped parsley leaves 3 tbsp 47 g Dijon mustard 2 tbsp 30 g unsweetened plain plant-based yogurt (I used Kite Hill almond) ½ tsp paprika Ground sea salt and pepper to taste Instructions Drain and rinse the jackfruit and pulse in a food processor until it’s shredded and resembles canned tuna. If you don’t have a food processor you can chop it with a knife.  ................................. .................................... Full Instructions : Click Here

These Homemade Chewy Brownies are thick, chewy, fudgy and made completely from scratch. You'll never need a box mix again!! INGREDIENTS 1 1/4 cups (265g) sugar 1/4 cup (60ml) water 2 ounces (56.5g) unsweetened chocolate, chopped into small pieces 3/4 cup (100g) all purpose flour 1/3 cup (30g) regular not dutch process unsweetened cocoa powder 1/2 cup (45g) semi sweet chocolate chips 1/4 teaspoon baking powder Pinch of salt 2 large eggs, lightly beaten 1/2 cup (120ml) vegetable oil 1 teaspoon vanilla INSTRUCTIONS Preheat oven to 350 degrees F (177 degrees C). Line an 8x8 or 9x9 baking pan with parchment paper or foil and lightly grease with cooking spray. Set aside.  .................................. .......................................... Full Instructions : Click Here