Recipes Rise

Mini Chicken Pot Pies

Delicious Mini Chicken Pot Pies with a Flaky Crust and Creamy Filling

Ingredients:

- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9-inch) unbaked pie crusts

Directions:

Preheat oven to 425°F (220°C).
In a saucepan, combine onion, butter, flour, salt, pepper, and celery seed. Stir until the mixture is smooth.
Slowly add in the chicken broth and milk, stirring constantly until the mixture thickens and boils.
Add in the chicken and mixed vegetables, stirring to combine.
Roll out one pie crust and cut out circles to fit a muffin tin. Press the circles into the muffin tin to form the pie crusts.
Fill each pie crust with the chicken and vegetable mixture.
Roll out the second pie crust and cut out circles to fit as the pie crust tops. Place the circles on top of the pies and crimp the edges to seal.
Cut small slits in the tops of the pies to allow steam to escape.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes | Servings: 12 mini pies | Kcal: 210 kcal

Greek Chicken with Lemon and Feta

Short description about this recipe
Delicious Greek-inspired chicken dish with tangy lemon and creamy feta cheese.

Recipe (with Ingredients: Directions: , Prep Time: | Cooking Time: | Total Time | Kcal: | Servings: )
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- Fresh parsley, chopped for garnish

Directions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
3. Place chicken breasts in a baking dish and pour the marinade over them. Make sure the chicken is well coated.
4. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.
5. Remove the dish from the oven and sprinkle crumbled feta cheese over the chicken breasts.
6. Return the dish to the oven for an additional 5 minutes, or until the cheese is slightly melted.
7. Garnish with chopped parsley before serving.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes

Kcal: 320 kcal | Servings: 4 servings

Buffalo Chicken Meatballs

Spicy and Flavorful Chicken Meatballs Perfect for Game Day

Ingredients:

- 1 lb ground chicken
- 1/2 cup bread crumbs
- 1/4 cup buffalo sauce
- 1/4 cup blue cheese crumbles
- 1/4 cup green onions, chopped
- 1 egg
- Salt and pepper to taste

Directions:

Preheat oven to 400°F (200°C).
In a large bowl, combine ground chicken, bread crumbs, buffalo sauce, blue cheese crumbles, green onions, egg, salt, and pepper. Mix until well combined.
Shape the mixture into meatballs and place them on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, or until the meatballs are cooked through and golden brown.
Serve hot with extra buffalo sauce and blue cheese dressing for dipping.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Servings: 4 servings

Double Strawberry Sugar Cookies

Biting into one of these Double Strawberry Sugar Cookies is like a little piece of heaven!

Ingredients:

- 1 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, crushed
- 1/2 cup fresh strawberries, diced

Directions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the crushed freeze-dried strawberries and fresh diced strawberries.
6. Use a cookie scoop to portion out the dough onto the prepared baking sheet, leaving space between each cookie.
7. Bake for 10-12 minutes, or until the edges are set and the tops are lightly golden.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 10-12 minutes | Total Time: 25-27 minutes | Servings: 24 cookies

Kcal: 140 kcal

Instant Pot Buffalo Chicken

Spicy and Flavorful Buffalo Chicken made quickly in the Instant Pot

Ingredients:

- 2 lbs chicken breasts
- 1 cup buffalo sauce
- 1/2 cup chicken broth
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper

Directions:

1. Place the chicken breasts in the Instant Pot.
2. In a bowl, mix together the buffalo sauce, chicken broth, butter, garlic powder, onion powder, salt, and black pepper.
3. Pour the sauce mixture over the chicken in the Instant Pot.
4. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. Once the cooking time is up, do a quick release of pressure.
6. Remove the chicken from the Instant Pot and shred it using two forks.
7. Return the shredded chicken to the Instant Pot and stir to coat in the buffalo sauce.
8. Serve the buffalo chicken on sandwiches, wraps, salads, or as a main dish.

Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes | Servings: 6 servings

Kcal: 280 kcal

Blueberry Banana Baked Oatmeal

Delicious Baked Oatmeal with Fresh Blueberries and Ripe Bananas

Ingredients:

- 2 ripe bananas, mashed
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup rolled oats
- 1 cup almond milk
- 1/2 cup blueberries
- 1/4 cup chopped nuts (optional)

Directions:

Preheat oven to 375°F (190°C) and grease a baking dish.
In a large bowl, mix together mashed bananas, maple syrup, vanilla extract, cinnamon, and salt.
Add in the rolled oats and almond milk, stirring until well combined.
Gently fold in the blueberries and chopped nuts, if using.
Pour the mixture into the prepared baking dish and spread it out evenly.
Bake for 30-35 minutes, or until the top is golden brown and the oatmeal is set.
Remove from the oven and let it cool slightly before serving.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Servings: 4 servings | Kcal: 220 kcal

Protein Breakfast Cookies

Delicious and nutritious cookies packed with protein to start your day off right

Ingredients:

- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup protein powder
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 cup chocolate chips
- 1/4 cup chopped nuts (such as almonds or walnuts)

Directions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine rolled oats, almond flour, protein powder, almond butter, maple syrup, vanilla extract, and cinnamon. Mix well until a dough forms.
Fold in chocolate chips and chopped nuts until evenly distributed.
Using a cookie scoop or your hands, form the dough into cookies and place them on the prepared baking sheet.
Bake for 12-15 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Servings: 12 cookies

Kcal: 150 kcal

Banana Blueberry Oatmeal Muffins

Delicious and wholesome muffins made with ripe bananas, juicy blueberries, and hearty oats.

Ingredients:

- 1 1/2 cups rolled oats
- 2 ripe bananas, mashed
- 1/2 cup blueberries
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt

Directions:

Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
In a large bowl, combine the rolled oats, mashed bananas, blueberries, maple syrup, almond milk, baking powder, cinnamon, and salt. Mix until well combined.
Divide the batter evenly among the muffin cups.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool before serving.

Prep Time: 10 minutes | Cooking Time: 20-25 minutes | Total Time: 30-35 minutes | Servings: 12 muffins

Classic Southern Lemon Icebox Pie

Cool off with this Classic Southern Lemon Icebox Pie! This no-bake dessert features a tangy and creamy lemon filling in a buttery graham cracker crust. Perfect for summer gatherings or anytime you’re craving a refreshing treat!

Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the filling:
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice
- Zest of 1 lemon
- 1 cup heavy cream
Optional garnish: whipped cream and lemon slices

Directions:
Make the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Chill in the fridge while preparing the filling.
Make the filling: In a large bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth.
Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the lemon mixture until well combined.
Assemble the pie: Pour the filling into the chilled crust. Smooth the top with a spatula.
Chill: Refrigerate the pie for at least 4 hours, or until set.
Serve: Garnish with whipped cream and lemon slices if desired. Slice and enjoy this cool, tangy, and creamy pie!

Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 20 minutes | Servings: 8 servings

Strawberry Puff Pastry Hearts

Deliciously flaky puff pastry filled with sweet strawberries, perfect for a romantic dessert or special occasion treat.

Ingredients:

- 1 sheet puff pastry, thawed
- 1 cup fresh strawberries, sliced
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 egg, beaten
- Powdered sugar, for dusting

Directions:

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Roll out the puff pastry sheet and cut into heart shapes using a cookie cutter.
In a bowl, combine the sliced strawberries, sugar, and cornstarch. Mix well.
Place a spoonful of the strawberry mixture onto half of the heart-shaped pastry pieces, leaving a small border around the edges.
Brush the edges of the pastry with beaten egg, then place another heart-shaped pastry on top of each filled piece, pressing the edges to seal.
Brush the tops of the pastry hearts with more beaten egg.
Bake in the preheated oven for 15-18 minutes, or until the pastry is golden brown and puffed up.
Remove from the oven and let cool slightly before dusting with powdered sugar.

Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 33 minutes | Servings: 6 servings

Kcal: 180 kcal

Bulgogi Sauce (Korean BBQ Beef Sauce)

A delectable blend of savory and sweet flavors that elevate any cut of beef for a mouthwatering Korean BBQ experience.

Ingredients:
- 1/2 cup soy sauce
- 3 tablespoons white sugar
- 2 tablespoons brown sugar
- 2 tablespoons minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- 2 tablespoons mirin (or sweet rice wine)
- 1 tablespoon rice vinegar
- 1 pear (Asian pear preferred), grated
- 1 teaspoon ground black pepper
- 2 green onions, finely chopped
- 1 teaspoon sesame seeds (optional)

Instructions:
1. Mix Soy Sauce & Sugars: In a bowl, combine soy sauce, white sugar, and brown sugar until sugars dissolve.
2. Add Aromatics: Stir in minced garlic, grated ginger, and sesame oil.
3. Incorporate Liquids: Add mirin and rice vinegar to the mixture.
4. Add Pear: Mix in the grated pear for sweetness and tenderizing.
5. Season: Stir in ground black pepper, chopped green onions, and sesame seeds if using.
6. Marinate & Cook: Use the sauce to marinate beef slices for at least 30 minutes before grilling or frying.

Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes

Kcal: 120 kcal | Servings: 6 servings

Lemon Chicken Orzo Soup

A comforting and flavorful soup with tender chicken, hearty orzo, and a bright lemony twist.

Ingredients:

- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 lb boneless, skinless chicken breasts
- 1 cup orzo pasta
- Juice of 2 lemons
- Zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened.
2. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Pour in the chicken broth and bring to a simmer.
4. Add the chicken breasts to the pot and let them cook for about 15-20 minutes until cooked through.
5. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
6. Add the orzo pasta to the pot and let it cook for about 10 minutes until tender.
7. Stir in the lemon juice and lemon zest. Season with salt and pepper to taste.
8. Serve the soup hot, garnished with fresh parsley.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Servings: 6 servings | Kcal: 280 kcal