Butter Pecan Cupcake with Caramel Filling

Delicious Recipes:

Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup chopped pecans
1/2 cup caramel sauce
1/2 cup cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Extra pecans for topping
Extra caramel sauce for drizzling

Directions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined. Fold in the chopped pecans.

6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

8. Once the cupcakes are cool, use a small knife or cupcake corer to remove the centers of each cupcake. Fill the centers with caramel sauce.

9. In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.

10. Frost the cupcakes with the cream cheese frosting, then sprinkle with extra chopped pecans. Drizzle with additional caramel sauce just before serving.

Enjoy these delicious Butter Pecan Cheesecake Cupcakes with Caramel Filling, a perfect blend of creamy, crunchy, and gooey textures that will delight your taste buds!

RECIPE: 🍰✨Heavenly White Chocolate Raspberry Cake

Moist white chocolate cake layered with juicy raspberries and creamy frosting. A decadent dessert that’s as beautiful as it is delicious.

Ingredients:

1 ½ cups Robin Hood all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
1 cup fresh raspberries
1 cup white chocolate, melted (for drizzle and cake)

Method:

Preheat oven to 350°F (175°C).

Grease and flour a 9x5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Add the flour mixture to the butter mixture alternately with milk, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the raspberries and half of the melted white chocolate.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
Once the cake is cool, drizzle with the remaining melted white chocolate and decorate with additional fresh raspberries if desired.

Prep Time: 15 minutes
Cooking Time: 60-70 minutes
Total Time: 75-85 minutes
320 cal | Servings: 8 servings

Traditional Bahamian Thanksgiving Recipe w/ Rice

BAHAMIAN TURKEY AND STUFFING

Even a turkey knows it’s better in the Bahamas because of our close proximity to the United States and their influence through television. Of course, we put our Bahamian flavor on Thanksgiving and Christmas.

Ingredients: 

1 Turkey 

2 cloves garlic 

1 box of salt 

1 tablespoon Thyme 

Cooking oil 

½ lemon juice 

1 tablespoon Black pepper 

Preparation: 

To have a succulent turkey that is seasoned all the way to the bone, preparation must begin at least a day in advance. Once thawed, place the turkey in a sink or container big enough to allow it to be covered completely with water. Remember to remove entrails and neck from the inside. 

Add 1/4 cup of salt and ½ cup lemon juice to water. Don’t be alarmed; it takes a lot to season a turkey. 

Cover the container and allow to sit for 4-6 hours. 

Dice and crush garlic; add salt, Italian seasoning, thyme, and black pepper into a small bowl and mix. 

Remove turkey from water, drain, and place in a baking/roasting pan. Rub the seasoning over the turkey and inside; allow to sit for 15 minutes. 

Preheat oven to 425 degrees; bake turkey for 2 hours covered with foil wrap. Remove the foil, baste with the pan juices, and continue baking for another 30 - 45 minutes, uncovered, at 325 degrees. Auntie Tia would tell me to take foil and wrap the tips of the wing and the bottom of the drumstick. I pondered this for a while, and then I asked her why. 

She said, “Child, you don’t want to eat charcoal tips, do you?” 

At this point she would add the stuffing if she decided to bake it in the turkey. Turkey is done when the thigh joint easily slips out of the socket. 

Serving Suggestions: 

There are so many items you can add to your table to complement this succulent bird, here are just a few: Peas ‘n Rice, macaroni & cheese, coleslaw, Crawfish (Lobster) stuffing, Avocado garden salad take your pick.

BAHAMIAN PEAS ‘N RICE 

Peas ‘n rice is a staple and main stay in every Bahamian home. A delectable, mouthwatering part of almost every meal. To prepare a meal especially on Sunday or Christmas without a pot of Peas ‘n Rice is like breaking one of the commandments. 

So please, whatever you do, don’t forget the peas ‘n rice. Auntie Tia and Mama used to take turns each Sunday making the pot of rice and I seldom could tell who had made it from one Sunday to the next. 

A word of warning, over indulgence in this delicacy will result in what we call here in the islands a peas ‘n rice shape (protruding buttocks). To many other cultures this figure is not very appealing but to our Bahamian men it as delightful as the dish that caused it.

Ingredients:
3 cups Long grain Mahatma Rice
2 oz Cooking oil
1 small onion, chopped
½ teaspoon thyme leaves or two twig of fresh thyme
½ teaspoon black pepper & Salt to taste
1 - 1 ½ cup Pigeon Peas
3 cups water
1 ½ cup ripe tomatoes, canned tomatoes or 2 tablespoons tomato paste
¼ pound of salt pork (chopped small cubes), bacon dripping or ham skin/scraps and fat chunks

Preparation: 

• This recipe will require a large pot (6-8 qt) with stove at medium, heat oil add ham skin/scraps or salt pork and allow to cook until ham fat or salt pork is almost crispy. 
• Add onion, thyme leaves and black pepper cook stirring occasionally until onion is cooked. 

• Add tomatoes (ripe, canned or paste) cook stirring for about two (2) minutes. 
• Add peas and 3 cups of water. Bring to a boil then add rice, stir to distribute rice evenly. 

• Add additional water until it is one inch above the rice. 
• Add salt to taste. Allow to boil vigorously with lid off until water has disappeared from the top of rice. 

• Stir rice rotating rice from the bottom of the pot to the top (about two (2) turns) then cover pot and reduce heat to low. 
• Cook for 30- 45 minutes or until rice is fluffy. If rice is still grainy and hard add ½ cup of seasoned water and cover pot, ensure that heat is low.

Delicious Recipes: ✨🍍 Aloha Carrot Pineapple Cake ✨🍍

Ingredients:

For the Cake:

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup granulated sugar
1 cup brown sugar
1 cup canola oil
4 large eggs
2 teaspoons vanilla extract
2 cups grated carrots
1 cup crushed pineapple, drained
1 cup chopped walnuts (optional)

For the Frosting:

1 cup unsalted butter, softened
16 ounces cream cheese, softened
1 teaspoon vanilla extract
4 cups powdered sugar
Zest of 1 orange (for garnish)
Fresh pineapple slices (for garnish)

Method:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients: In a large bowl, sift together flour, baking soda, salt, and cinnamon. Set aside.

Combine Wet Ingredients: In another large bowl, whisk together both sugars, oil, eggs, and vanilla until smooth.

Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until mixed well.

Add Extras: Fold in grated carrots, drained pineapple, and walnuts.
Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Frost: Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. Once cool, frost with cream cheese frosting.
Decorate: Apply a layer of frosting between each layer, on the sides, and on top of the cake. Garnish with orange zest and fresh pineapple slices before serving.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12 servings

This Carrot and Pineapple Cake is a moist, flavorful delight, with the tangy sweetness of pineapple complementing the earthy taste of carrots, all enveloped in rich, creamy frosting.

🍄🌮 Delicious Recipe Challenge: "Baked Spinach Mushroom Quesadillas"

Ingredients:

2 cups fresh spinach, chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
2 tablespoons olive oil
1-1/2 cups shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon cumin
8 flour tortillas

Directions:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.

Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt, black pepper, paprika, and cumin. Stir to combine and remove from heat.

Place four tortillas on the prepared baking sheet. Sprinkle a layer of shredded mozzarella cheese on each tortilla.

Spoon the spinach and mushroom mixture evenly over the cheese layer.
Top with another layer of shredded mozzarella cheese and place another tortilla on top of each quesadilla.

Bake in the preheated oven for 10-12 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly.

Remove from the oven and let cool slightly before slicing into wedges. Serve warm.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Servings: 4 servings

Delicious Recipes: "Cream Cheese Chicken with Bacon Stuffed Doritos"

Cream Cheese Chicken with Bacon-Stuffed Doritos

Ingredients:

4 boneless, skinless chicken breasts

1 cup cream cheese, softened

1/2 cup cooked bacon, crumbled

1 cup shredded mozzarella cheese

2 cups nacho cheese-flavored Doritos, crushed into fine crumbs

1 cup all-purpose flour

2 large eggs, beaten

1 tablespoon milk

Salt and pepper to taste

2 tablespoons olive oil

Directions:

Prepare the Chicken: Preheat your oven to 375°F (190°C). Using a sharp knife, cut a pocket into the side of each chicken breast, be careful not to cut all the way through.

Prepare the Filling: 

Mix the softened cream cheese, crumbled bacon, and shredded mozzarella cheese in a medium bowl. Season with salt and pepper to taste.

Stuff the Chicken: 

Spoon the cream cheese mixture into each chicken breast pocket, stuffing it evenly. Use toothpicks to secure the edges of the chicken breasts if needed.

Prepare the Breading Station: 

Place the crushed Doritos in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, whisk together the beaten eggs and milk.

Bread the Chicken: 

Roll each stuffed chicken breast in the flour, shaking off any excess. Dip it into the egg mixture, then roll it in the crushed Doritos, pressing the crumbs onto the chicken to coat it well.

Cook the Chicken: 

Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the breaded chicken breasts and sear for 2-3 minutes per side until golden brown.

Bake the Chicken: 

Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken is cooked and the filling is hot and bubbly.

Serving: 

Remove the toothpicks and let the chicken rest for 5 minutes before serving. Serve hot and enjoy!

With its cheesy, bacon-filled excellence, this dish will definitely be a success!

Delicious Recipe Challenge: "Creamy Strawberry Cheesecake Cake"

Creamy Strawberry Cheesecake Cake

Ingredients:

For the Cake Layers:

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup buttermilk

For the Cheesecake Layer:

16 oz (2 packages) cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

For the Strawberry Filling:

2 cups fresh strawberries, hulled and sliced

1/4 cup granulated sugar

1 tbsp cornstarch

1 tbsp water

For the Whipped Cream Frosting:

2 cups heavy cream, chilled

1/2 cup powdered sugar

1 tsp vanilla extract

Additional: Fresh strawberries for garnish

Instructions:

Prepare the Cake Layers:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

In a large bowl, cream the softened butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer to wire racks to cool completely.

Prepare the Cheesecake Layer:

Lower the oven temperature to 325°F (163°C).

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pour the cheesecake batter into a greased and floured 9-inch round cake pan.

Bake for 30-35 minutes, or until the center is set. Remove from the oven and let it cool completely. Once cooled, refrigerate until ready to assemble.

Prepare the Strawberry Filling:

In a saucepan, combine the sliced strawberries and granulated sugar over medium heat.

In a small bowl, mix the cornstarch and water until smooth. Add the cornstarch mixture to the strawberries.

Cook, stirring constantly, until the mixture thickens and the strawberries release their juices, about 5-7 minutes.

Remove from heat and let it cool completely.

Prepare the Whipped Cream Frosting:

In a large mixing bowl, whip the chilled heavy cream until it thickens.

Add the powdered sugar and vanilla extract. Continue to whip until stiff peaks form.

Assemble the Cake:

Place one cooled cake layer on a serving plate or cake stand.

Spread a layer of whipped cream frosting over the top of the cake layer.

Carefully place the chilled cheesecake layer on top of the frosting.

Spread the strawberry filling evenly over the cheesecake layer.

Place the second cake layer on top of the strawberry filling.

Frost the entire cake with the remaining whipped cream frosting, smoothing it with an offset spatula.

Garnish with fresh strawberries as desired.

Chill and Serve:

Refrigerate the Strawberries and Cream Cheesecake Cake for at least 2 hours before serving to allow the flavors to meld. Slice and serve chilled. Enjoy the creamy cheesecake, fresh strawberries, and fluffy cake layers!

Yield:

This recipe makes one 9-inch Strawberries and Cream Cheesecake Cake, serving about 10-12 people.

Notes:

Store any leftovers covered in the refrigerator. The cake will keep well for up to 3 days.

Feel free to add more fresh strawberries between the layers for extra fruitiness.

Indulge in this delightful Strawberries and Cream Cheesecake Cake, a perfect blend of flavors and textures!

Recipe Ideas: "Keep It Simple"

Traditional Chicken and Rice

2 pounds chicken thighs with skin and bone

2 tablespoons unsalted butter, cut into bits

1 tablespoon olive oil

1 large onion, chopped (2 cups)

3 garlic cloves, minced

1 cup Mahatma® Long Grain Rice

1 cup reduced-sodium chicken broth

3/4 cup water

1/4 teaspoon crumbled saffron threads

1 bay leaf

1 cup frozen peas (not thawed)

Garnish: chopped flat-leaf parsley

Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Heat butter and oil in a 12-inch heavy skillet (at least 2 inches deep) over medium-high heat until foam subsides, then brown chicken, turning once, about 10 minutes total. Transfer chicken with tongs to a plate.

Pour off all but 2 tablespoon fat from skillet. Cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring, until golden, about 6 minutes. Add rice and cook, stirring, 1 minute. Add broth, water, saffron, and bay leaf and bring to a full boil. 
Nestle chicken in rice, keeping as much rice around (rather than under) chicken as possible, and add juices from plate. Simmer, covered tightly with lid, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 25 minutes. 
Remove from heat and stir in peas. Cover with a kitchen towel and then lid and let stand until all of liquid is absorbed, about 15 minutes. Discard bay leaf.

Makes 4 servings.

Simple Green Salad & Vinaigrette  

2 teaspoons sherry vinegar

1/4 teaspoon sea salt

Freshly ground black pepper

1/2 teaspoon Dijon mustard

1 small clove garlic, peeled, green germ removed, and minced

1/4 cup (60 ml) extra-virgin olive oil

7 ounces (210 g) mixed salad greens (8 cups, loosely packed), rinsed, patted dry, and torn into bite-size pieces.

Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.

Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately. 

 Makes 4 servings.

DESSERT::::

Prep: 20 mins.

Ready In: 4 h 20 minutes

Double Layer Pumpkin Pie


4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 1/2 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
Refrigerate: 4 hours, or until set.

🍽️ Thanksgiving Recipe Ideas😋

🍽️

BEET AND AVOCADO SALAD

2 medium beets, tops trimmed
2 tablespoons Sherry wine vinegar
1 1/2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
1 bag mixed baby greens
1 large avocado, pitted, peeled, cut into 1/2-inch pieces
1/2 cup fresh pomegranate seeds

Preheat oven to 400°F. Wrap beets in foil. Roast until beets are tender when pierced with fork, about 1 hour. Cool beets to room temperature. (Can be prepared 1 day ahead. Refrigerate beets in foil packets.) Peel beets. Cut beets into 3/4-inch pieces. Set aside.

Whisk vinegar, mustard and 2 tablespoons lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper.

Toss greens and 3/4 cup dressing in large bowl. Season to taste with salt and pepper. Divide salad among 10 plates. Scatter beets, avocados and pomegranate seeds over salads, dividing equally. Drizzle with remaining dressing. Makes 6 servings.

Chicken & Rice Pot Pie

1  cup Mahatma® Extra Long Grain White Rice

2  tablespoons butter or margarine

1  large onion, chopped

2  cloves garlic, minced

3/4 teaspoon dried thyme leaves 1/2 teaspoon sage

1/4 teaspoon ground black pepper 1/3 cup flour

2 cans (14 1/2 ounces, each) chicken broth

1  package (16 ounces) frozen mixed vegetables

2  cups diced, cooked chicken

1/2 cup chopped fresh parsley

11/2 cups buttermilk baking mix

3/4 cup buttermilk

1/2 cup finely chopped green onions

Preheat oven to 425oF. Prepare rice according to package directions.

Heat butter or margarine in Dutch oven over medium-high heat until hot. Add onion, garlic, thyme, sage, and pepper. Cook and stir 3 to 5 minutes until onion is tender. Add flour, cook and stir 1 to 2 minutes. Whisk in broth; cook, whisking 4 to 6 minutes or until sauce boils and thickens.

Stir in vegetables; cook 5 to 7 minutes or until vegetables are tender. Stir in rice, chicken and parsley; cook, stirring 2 to 3 minutes more. Place in 2-1/2 quart casserole. (May be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.)

Combine baking mix, buttermilk and onions in medium bowl. Gently stir, just until dough comes together. Form dough on lightly floured surface to 1/2-inch thickness and cut with different shaped cookie cutters. Top casserole with biscuits, spacing evenly. Bake for 20 minutes until filling is bubbly and biscuits are golden brown. Serve immediately.

Serves 6

Chocolate Mint Brownies

1 stick (1/2 cup) unsalted butter, cut into pieces

2 ounces unsweetened chocolate, chopped

1 1/2 cups mint chocolate chips (about 12 ounces)

1 cup sugar

1/2 teaspoon vanilla

2 large eggs

2/3 cup all-purpose flour

1/2 teaspoon salt

Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.

In a heavy 1 1/2-quart saucepan melt butter, unsweetened chocolate, and 1/2 cup mint chocolate chips over low heat, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour, salt, and remaining cup chocolate chips until just combined.

Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into thirty-two 2-by 1-inch bars. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days. Makes 32 2-by 1-inch bars.

Delicious Recipes: Oatmeal-Flax Chocolate Chip Cookies

A "healthy dessert" can put a smile on anyone's face. So why not bake a few cookies for your kids snack or who knows when guests will knock! Have fun...

Oatmeal-Flax Chocolate Chip Cookies

Ingredients:    
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
1/4 cup flaxseed, finely ground in a spice grinder, or pre-ground flaxseed
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

Directions: 

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a bowl.
Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed. Stir in the chocolate chips.

Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

What's For DINNER? Want to try something easy and inexpensive?

CHICKEN AND BROCCOLI STIR FRY

Ingredients:
3 chicken breasts, cubed
3 Tbsp canola oil
1/4 cup soy sauce
1 head broccoli
1 small white onion
3 garlic cloves
4 cubanelle peppers, seeded and diced (from the garden)
1 tsp crushed red pepper (optional)
Salt and pepper
1 cup Mahatma® White rice 

Directions:
Cube chicken and toss with oil, soy sauce, salt and pepper, in the wok/skillet you will be using. 

Marinate for about 30 minutes. In the meantime, prep the rest of dinner. Peel onion, garlic and thaw the peppers. 
Cut the florets off the broccoli head and cut the onion and peppers into quarter size pieces. Turn on the burner on highest making sure the skillet is extremely hot, with the chicken and marinade inside. Toss the chicken often. Once the chicken has begun to cook, add the vegetables in with the chicken and toss around. Add the crushed garlic too. Allow the stirfry to cook in the hot skillet, tossing a few times. 
While the stir-fry is “stir-frying,” cook the Mahatma rice as directed on package. Serve Chicken and Broccoli Stir-fry.