Ginger friendly Syrup gone Water, Agave Nectar, spacious Ginger

The ingredient of Ginger Available Syrup

  • 2 cups water
  • 1 cup agave nectar or honey
  • roomy ginger all but 2 inch root

Ginger Available Syrup


Enjoy barbecue chicken legs year round afterward the put up to of your oven. No grill needed! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

The ingredient of Barbecue Baked Chicken Legs

  • nonstick cooking spray
  • 2 1 2 pounds chicken drumsticks patted dry
  • 2 teaspoons sea salt
  • 1 4 teaspoon black pepper
  • 1 2 cup barbecue sauce for chicken legs
  • 1 4 cup barbecue sauce for serving

The Instruction of barbecue baked chicken legs

  • preheat the oven to 375u00b0f
  • line a large baking sheet with aluminum foil spray liberally with nonstick cooking spray set aside
  • place the chicken legs in a large mixing bowl and season with the salt and black pepper add the barbecue sauce and toss with a rubber spatula to thoroughly coat the chicken in the sauce
  • arrange the chicken legs on the prepared baking sheet
  • roast the chicken legs on middle rack of oven until slightly brown 20 30 minutes
  • set the oven to broil broil the chicken until the skin is caramelized and the chicken has reached an internal temperature of 165u00b0f 3 5 minutes keep a close eye on the chicken to ensure it does not burn
  • check to see that chicken is done remove from oven or add time as needed
  • transfer to a plate and serve immediately with additional barbecue sauce if desired

Nutritions of Barbecue Baked Chicken Legs

@type: nutritioninformation
@type: 440 calories
@type: 18 grams
@type: 210 milligrams
@type: 21 grams
@type: 41 grams
@type: 6 grams
@type: 680 milligrams
@type: 14 grams

Barbecue Baked Chicken Legs


These gluten-free fudgy banana brownies are a healthy habit to satisfy chocolate cravings.

The ingredient of Healthy Chocolate Banana Brownies

  • nonstick cooking spray
  • 2 bananas unquestionably ripe mashed
  • 1 2 cup unsweetened applesauce
  • 1 4 cup honey
  • 1 packet stevia optional
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup oat flour
  • 1 2 cup cocoa powder
  • 1 2 teaspoon baking powder
  • 1 2 teaspoon baking soda
  • 1 4 teaspoon salt
  • 1 4 cup chocolate chips optional

The Instruction of healthy chocolate banana brownies

  • preheat oven to 350u00b0f spray a 9 inch square baking pan with nonstick cooking spray
  • whisk together mashed bananas applesauce honey stevia if using egg and vanilla in a medium bowl until combined add oat flour cocoa powder baking powder baking soda and salt stir with a rubber spatula until mixture becomes a smooth batter fold in the chocolate chips if using
  • pour batter into prepared baking pan
  • bake brownies for 25 27 minutes on middle rack of oven until a toothpick inserted in the center comes out clean
  • check to see that brownies are done remove from oven or add time as needed
  • allow brownies to cool to room temperature then transfer to refrigerator to cool for at least 2 hours
  • remove brownies from refrigerator cut into squares and serve

Nutritions of Healthy Chocolate Banana Brownies

@type: nutritioninformation
@type: 120 calories
@type: 23 grams
@type: 20 milligrams
@type: 3 grams
@type: 3 grams
@type: 3 grams
@type: 1 5 grams
@type: 135 milligrams
@type: 11 grams

Healthy Chocolate Banana Brownies


Nothing says special occasion similar to in the same way as a gorgeous, succulent beef tenderloin, especially gone its paired taking into account bearing in mind terribly flavored red-wine mushroom sauce. Youll need to spend a bit of era in the kitchen to prepare this, but the techniques are easy and the results of your do something will be so worth it. If possible, ask your butcher to trim fat and silver skin from the roast and later trim and tie the roast so the thickness is fairly even. And by all means, attain realize a jump a propos prep and make the sauce a day or two ahead of serving if that works for your schedule. The recipe is a Yummly original created by [Martha Holmberg](https://www.yummly.com/dish/author/Martha-Holmberg).

The ingredient of Slow Roasted Beef Tenderloin Like Red Wine Mushroom Sauce

  • 12 ounces cremini mushrooms
  • 1 4 onion small
  • 1 shallot large
  • 1 tablespoon additional supplementary virgin olive oil for sauteing onion
  • 1 tablespoon tomato glue gum
  • 1 teaspoon granulated sugar
  • 1 pinch red pepper flakes
  • 2 cups dry red wine fruity such as gamay or cu00f4tes du rhu00f4ne
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon salted butter for roux bonding agent
  • 1 tablespoon flour
  • 14 1 2 ounces beef broth 1 can
  • 2 tablespoons salted butter for sauteing shallot
  • 1 teaspoon worcestershire sauce or soy sauce
  • 2 tablespoons parmesan cheese finely grated
  • 2 tablespoons salted butter for sauce
  • 1 4 teaspoon salt or to taste
  • 1 4 teaspoon freshly sports ground black pepper or to taste for sauce
  • 3 1 2 pounds beef tenderloin subsequent to fat and silver skin trimmed
  • 4 garlic cloves
  • 1 tablespoon kosher salt
  • 1 tablespoon further virgin olive oil for roast
  • 1 2 teaspoon freshly ground black pepper for roast
  • 1 bunch fresh thyme
  • 1 bunch buoyant rosemary
  • flat leaf parsley coarsely chopped to taste

The Instruction of slow roasted beef tenderloin like red wine mushroom sauce

  • rinse mushrooms and pat dry break off mushroom stems set mushroom caps aside roughly chop mushroom stems and onion separately finely chop shallot and set aside
  • heat oil in a medium saucepan over medium heat add onion and saute until softened and lightly browned about 5 minutes
  • add mushroom stems and saute until lightly browned 3 5 minutes
  • add tomato paste and cook stirring and scraping to concentrate the flavors slightly 1 2 minutes add sugar and red pepper flakes cook another 1 minute reducing heat to medium low if bits sticking to pan start to get dark
  • add red wine and balsamic vinegar and scrape up browned bits adjust heat as needed to maintain a gentle simmer and cook uncovered until liquid is reduced to 1 to 1 1 4 cups 20 30 minutes
  • choose a red wine with soft tannins and not a lot of oak which can make your sauce slightly bitter a good affordable choice is gamay or cu00f4tes du rhu00f4ne
  • in another medium saucepan melt butter over medium heat then add flour and whisk to make a smooth paste cook whisking frequently until paste is pale gold and smells lightly toasted about 2 minutes
  • whisk the beef broth and red wine reduction into saucepan and continue simmering whisking occasionally until sauce has thickened and reduced to about 2 cups another 30 40 minutes the flavor should be nicely concentrated
  • meanwhile slice cremini mushroom caps very thin
  • if mushrooms are large cut in half first and then cut across into thin slices
  • heat butter in a large frying pan over medium heat add reserved shallot and saute until soft and fragrant about 3 minutes
  • add sliced cremini caps and saute stirring and scraping frequently until mushrooms are tender and juices are brown and start to stick to pan about 15 minutes be sure to scrape the pan as mushroom juices form
  • to add more complex flavor add 4 oz fresh maitake mushrooms also called hen of of the woods chopped
  • pour a little red wine sauce into mushrooms and stir to loosen any browned bits then scrape mushroom mixture into red wine sauce
  • whisk in the worcestershire parmesan and butter season to taste with salt and pepper set aside or refrigerate up to 3 days
  • preheat oven to 275u00b0f
  • slow roasting is a double win here the beef cooks more evenly than it would at a higher temperature allowing the whole roast to reach medium rare rather than having a rare center and well done outer ring cooking at a lower temperature is also forgiving allowing the cook some leeway since the roast wonu2019t go from rare to overcooked in just a few minutes
  • if beef tenderloin isnt already trimmed use a chefs knife to carefully cut off fat and silver skin silver skin is the shiny connective tissue that runs the length of much of the meat cut garlic into very thin slices with a sharp paring knife cut a slit into beef and slide in a garlic slice be sure slit is deep enough to accommodate the whole slice repeat to distribute garlic evenly over tenderloin
  • rub tenderloin all over with kosher salt
  • if the beef is not yet tied cut 8 to 12 pieces of kitchen twine long enough to wrap around the meat tie meat with the twine at even intervals tight enough to help meat hold its shape
  • rub roast with oil season with pepper and then tuck thyme and rosemary sprigs into twine evenly distributing them all over the roast arrange roast on sheet pan
  • roast meat until medium rare the thickest part of roast should read 135u00b0f on an instant read thermometer about 1 hour
  • check to see that meat is done remove from oven or add time as needed
  • let roast sit 10 minutes gently reheat red wine mushroom sauce snip kitchen twine from beef and remove slice beef and set on a platter scatter parsley on top and serve with sauce on the side

Nutritions of Slow Roasted Beef Tenderloin Like Red Wine Mushroom Sauce

@type: nutritioninformation
@type: 680 calories
@type: 9 grams
@type: 150 milligrams
@type: 47 grams
@type: 1 grams
@type: 43 grams
@type: 19 grams
@type: 1350 milligrams
@type: 3 grams

Slow Roasted Beef Tenderloin Like Red Wine Mushroom Sauce


This dinnertime favorite is easy to make, feeds a crowd, and is terrific for making ahead or freezing. The recipe is a Yummly indigenous native created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

The ingredient of Easy Baked Ziti

  • nonstick cooking spray for baking dish and meat sauce
  • 1 pound ziti
  • teaspoon salt for pasta water
  • 1 pound 85 lean auditorium showground beef
  • 1 2 teaspoon salt for meat sauce
  • 1 4 teaspoon black pepper for meat sauce
  • 1 teaspoon garlic powder for meat sauce
  • 1 1 2 teaspoons italian seasoning for meat sauce
  • 4 cups marinara sauce 4 cups is practically 36 oz
  • 24 ounces low moisture ricotta cheese
  • 1 2 cup grated parmesan cheese
  • 1 2 teaspoon salt for ricotta incorporation combination
  • 1 4 teaspoon black pepper for ricotta mix
  • 1 2 teaspoon garlic powder for ricotta incorporation combination
  • 1 teaspoon italian seasoning for ricotta fusion
  • 12 ounces shredded mozzarella cheese 12 oz is not quite 3 cups

The Instruction of easy baked ziti

  • preheat the oven to 375u00b0f
  • spray a 9x13 inch baking dish with nonstick cooking spray set aside
  • bring a large pot of water to a boil add a generous pinch of salt once boiling add the ziti to the water cook stirring occasionally until the pasta is al dente 9 10 minutes drain the pasta in a large colander and rinse thoroughly with cold water while the pasta cooks prepare the meat sauce
  • spray an extra large skillet generously with nonstick cooking spray then set over medium high heat add the ground beef salt black pepper garlic powder and italian seasoning to the skillet cook the beef breaking it up with a spatula until lightly browned 4 5 minutes
  • drain the fat from the skillet return the skillet to the stove and reduce heat to medium low pour the marinara sauce over the meat and stir to combine cover and simmer for 2 3 minutes while the sauce simmers prepare the cheese mixture
  • place the ricotta parmesan salt black pepper garlic powder and italian seasoning in a large mixing bowl stir with a rubber spatula to thoroughly combine
  • return the drained ziti to the pot add the meat sauce and stir to thoroughly coat the noodles
  • transfer 1 3 of the sauced pasta to the prepared baking dish drop half the ricotta mixture by spoonfuls over the ziti and gently spread it into an even layer sprinkle 1 cup mozzarella cheese over the ricotta repeat with another 1 3 of the noodles the remaining ricotta and another cup of mozzarella cheese top with the last 1 3 of noodles sprinkle the last cup of mozzarella cheese in an even layer over the top of the dish
  • cover the baking dish with a sheet of aluminum foil
  • bake the spaghetti on middle rack of oven for 40 minutes
  • remove the aluminum foil and continue baking until cheese on top is golden brown 15 minutes
  • check to see that ziti is done remove from oven or add time as needed
  • allow the ziti to rest for 20 minutes before serving

Nutritions of Easy Baked Ziti

@type: nutritioninformation
@type: 600 calories
@type: 51 grams
@type: 95 milligrams
@type: 30 grams
@type: 5 grams
@type: 32 grams
@type: 17 grams
@type: 1310 milligrams
@type: 12 grams

Easy Baked Ziti


Cuban Pork Tenderloin similar to Pork Tenderloin, tawny Juice, Grapefruit Juice, Cilantro, Cumin, Dried Oregano, Garlic, Kosher Salt, Red Pepper Flakes

The ingredient of Cuban Pork Tenderloin

  • 1 1 2 pounds pork tenderloin trimmed
  • 1 4 cup ocher yellow juice fresh
  • 1 4 cup grapefruit juice open
  • 2 tablespoons cilantro chopped
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 2 cloves garlic finely chopped
  • 1 2 teaspoon kosher salt
  • 1 2 teaspoon red pepper flakes

The Instruction of cuban pork tenderloin

  • using thin knife trim silver skin from tenderloin mix orange juice grapefruit juice cilantro cumin oregano garlic salt and hot pepper in gallon sized zip top plastic bag add pork close and refrigerate for at least 30 minutes and up to 4 hours meanwhile make rice and black bean salad
  • prepare outdoor grill for direct medium hot grilling for a gas grill preheat grill on high adjust temperature to 400u00b0f for a charcoal grill build fire and let burn until coals are covered with white ash spread coals and let burn for 15 20 minutes
  • lightly oil cooking grate remove pork from marinade drain briefly but do not scrape off solids place on grill and cover grill cook turning occasionally until browned and instant read thermometer inserted in center of pork reads 145 degrees fahrenheit about 20 27 minutes transfer to carving board and let stand 3 5 minutes cut on slight diagonal and serve with rice and black bean salad

Cuban Pork Tenderloin


Dinner doesnt pull off easier than this wholesome, filling, and adaptable sheet pan meal! character find not guilty to make additional supplementary of the seasoned oil to drizzle all but after serving. And note that the recipe is designed for completely small chicken breasts; if the ones you use are larger, you can divide the recipe in the middle of two pans so everything fits in a single layer, and subsequently next set it all encourage around one pan for serving. The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

The ingredient of Easy Sheet Pan Chicken And Veggies

  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon dried parsley or use 1 tbsp chopped buoyant parsley
  • 1 teaspoon paprika regular or smoked paprika
  • 1 2 teaspoon garlic powder
  • 1 1 4 pounds yukon gold potatoes
  • 1 1 2 pounds polluted vegetables afterward broccoli cauliflower clock radio peppers carrots zucchini etc
  • 3 4 teaspoon black pepper divided or to taste
  • 2 teaspoons salt divided

The Instruction of easy sheet pan chicken and veggies

  • preheat the oven to 425u00b0 f
  • line a 13 by 18 inch sheet pan with parchment paper
  • in a small bowl whisk together the olive oil parsley paprika and garlic powder
  • with a sharp knife dice potatoes into 3 4 inch pieces place in a gallon sized zip top bag drizzle 2 tablespoons of the olive oil mixture into the bag sprinkle in 1 2 teaspoon of salt and 1 4 teaspoon black pepper seal the bag and shake to evenly coat the potatoes in oil and seasonings
  • transfer the potatoes to the sheet pan do not discard the zip top bag
  • roast the potatoes on middle rack of oven until they are just able to be pierced with a fork but not soft 10 minutes
  • cut the vegetables into uniform pieces for vegetables like broccoli and cauliflower cut into 1 inch florets slice carrots 1 4 inch thick for zucchini and summer squash slice 1 2 inch thick cut bell peppers or onions into 1 inch strips halve brussels sprouts etc place the vegetables in the zip top bag drizzle 1 1 2 tablespoons of the olive oil mixture into the bag sprinkle in 1 2 teaspoon of salt and 1 4 teaspoon black pepper seal the bag and shake to evenly coat the vegetables in oil and seasonings
  • remove baking sheet from oven use a rubber spatula to push the potatoes to one side of the baking sheet transfer the vegetables to the opposite side of the sheet
  • return the baking sheet to oven and roast the potatoes and vegetables on middle rack for 5 minutes while vegetables roast prepare the chicken
  • place the chicken breasts in the zip top bag drizzle the remaining 1 2 tablespoon of the olive oil mixture into the bag sprinkle in 1 teaspoon of salt and 1 4 teaspoon black pepper seal the bag and shake to evenly coat the chicken in oil and seasonings
  • remove the sheet pan from the oven transfer the chicken breasts to the center of the baking sheet arranging the potatoes and vegetables around the perimeter
  • return the baking sheet to the middle rack of oven and roast for 12 minutes
  • open the oven door using a rubber spatula stir the potatoes and vegetables flip the chicken breasts continue roasting until the chicken reaches an internal temperature of 165u00b0f the vegetables are tender and the potatoes are browned and crisp about 5 minutes
  • check to see that dish is done remove from oven or add time as needed
  • sprinkle chicken and vegetables with fresh parsley if using and serve refrigerate leftovers for up to 3 days

Nutritions of Easy Sheet Pan Chicken And Veggies

@type: nutritioninformation
@type: 310 calories
@type: 40 grams
@type: 15 grams
@type: 11 grams
@type: 10 grams
@type: 2 grams
@type: 1270 milligrams

Easy Sheet Pan Chicken And Veggies