Nickers N Neighs Food & recipes for humans and friends

Nickers N Neighs Food & recipes for humans and friends Food and recipes for human and horses

01/09/2024

Loaded Baked Potato Soup
I love this quick & easy recipe ....Must express something to keep getting my recipes.... Thank you.
Recipe in (c.o.m.m.e.n.t )

02/13/2023

Veggie Packed Pollo Verde Rice

Ingredients

1.5 tbsp olive oil
540g chicken thighs, skinless and boneless
2 red onions, 11⁄2 roughly chopped, 1⁄2 thinly sliced 2 jalapeños, 1 roughly chopped, 1 thinly sliced
4 cloves garlic
100g fresh coriander, roughly chopped
200g paella rice
1 chicken stock cube, reconstituted in 500ml water
250g frozen sweetcorn
1 red pepper, finely chopped
2 limes, zest and juice of 1, 1 cut into wedges

Method

Heat half tbsp oil in a casserole dish over a medium-high heat. Season the chicken and cook for 5 minutes, until the outside is golden.

Meanwhile, put the roughly chopped onions and jalapeño, the garlic, most of the coriander and remaining 1 tbsp oil in a food processor; whizz to a paste.

Transfer the chicken to a plate and add the paste to the pan. Cook over a medium heat for 5 minutes. Return the chicken to the pan along with the rice, stock and 500ml water. Bring to a gentle simmer and cook through for 20 minutes.

Add the sweetcorn and pepper; cook for 5 minutes more, until the rice is tender, the chicken is cooked through and the juices run clear.

Stir in the lime zest and juice; season. Serve the rice topped with the sliced onion and jalapeño, the reserved coriander leaves and lime wedges for squeezing over.

11/10/2022

OLD CLASSIC FASHIONED GOULASH
1/2 lb macaroni
1 1/2 lbs ground beef
1 large onion, diced
garlic salt, pepper, chili powder, & hot sauce to taste
2 (14.5 oz) cans whole stewed tomatoes, undrained
2 tablespoons ketchup
Tomato juice as needed

Cook the macaroni to al dente according to package directions. While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven. Drain and season with spices to taste. In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup. Drain macaroni and add to the beef mixture, stirring well. Taste and add additional seasoning as needed. I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like. Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time.

11/08/2022

Chicken and Dressing Casserole -It’s popular because it’s delicious and the best thing about it is, it’s easy to make at home! 😋🥰
Ingredients
4 cups shredded chicken
4 cups cornbread or other cubed dried bread
⅓ cup chopped celery
1 cup onion chopped
1 can cream of Onion soup
1 ½ cups chicken broth...
Full recipe:http://for-you.homeremedies.me/search?q=Chicken+casserole+and+dressing

11/06/2022

German Beef Rouladen Recipe combines thin slices of top round steak stuffed with spicy brown mustard, bacon, pickles, and onion all browned and smothered with a mouthwatering easy to make beef gravy. This is one of our absolute favorite German dishes. https://www.smalltownwoman.com/german-beef-rouladen/

11/05/2022

I have a lot of pecan trees on the farm, so we like to make good use of them...These pecan bars are fantastic, and a great way to offer up a gluten free/grain free treat this Thanksgiving...Grab the recipe below in comments.

10/19/2022

This no-bake dessert is typically made by layering a mixture of instant vanilla pudding and Cool Whip between graham crackers and topping it with chocolate frosting. We loved the convenience of these store-bought items, but our enthusiasm w...

10/18/2022

Coconut, Lime Energy Bites

Ingredients

150g raw cashews
220g pitted soft dates
66g unsweetened fine coconut
2 tbsp fresh lime juice
1 tsp fresh grated lime zest

Method

Use a grater or citrus planer to make the lime zest.

Slice the lime in half and squeeze or use a citrus juicer to make 2 tbsp of juice in a small bowl or container.

Place the cashews in a food processor and mix until broken down into coarse, grainy flour. Add the dates and process until it forms a crumbly but sticky dough.

Add the coconut, lime juice and zest and process until you the mixture sticks together when you press it between your fingers.

Use your hands to roll the mixture into 10-15 balls.

The balls can be rolled in additional shredded coconut if desired.

Store the balls in a sealed container in the fridge for up to 2 weeks or freezer for up to 2 months.

10/06/2022

A box of Angel Food Cake ❤ mix (just the contents of the box, no need to follow the directions on the box), and combine it with a 20 ounce can of crushed pineapple in its own juice. (No need to use a mixer, just stir it by hand) When you do this, something magical happens. The mixture starts to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes. Once it’s all mixed up, simply pour it into a 9 x 13 baking dish and bake it at 350 for 30 minutes.

10/06/2022
10/05/2022

𝐒𝐡𝐞𝐞𝐭 𝐩𝐚𝐧 𝐬𝐞𝐬𝐚𝐦𝐞 𝐜𝐡𝐢𝐜𝐤𝐞𝐧 𝐚𝐧𝐝 𝐯𝐞𝐠𝐠𝐢𝐞𝐬

INGREDIENTS

1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 large head of broccoli, chopped (about 2 cups)
2 medium red bell peppers, cut into chunks
1 cup snap peas
Salt and pepper, to taste
Optional toppings: sesame seeds and green onions
For the sauce:
1/4 cup lower-sodium soy sauce
1 Tbsp sweet chili sauce
2 Tbsp honey
2 cloves garlic
1 tsp. fresh ginger

INSTRUCTIONS

Preheat oven to 400 degrees F.
- To make the sauce: In a small saucepan, heat soy sauce, sweet chili sauce, honey, garlic and ginger on medium heat and bring to a boil. - Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
- Spread chicken and chopped veggies on a baking sheet sprayed with PAM cooking spray and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
- Drizzle remaining sauce over top and sprinkle with sesame seeds and green onions. Serve over brown rice or quinoa and enjoy!

NUTRITION FACTS:
SERVING SIZE: 1 3/4 CUPS
CALORIES: 294
SUGAR: 4.5 G
SODIUM: 881.5 MG
FAT: 4.5 G
SATURATED FAT: 1.2 G
CARBOHYDRATES: 23 G
FIBER: 3.7 G
PROTEIN: 39 G

09/26/2022

Broccoli & Cheese Soup Slow Cooker
Ingredients
5 cups chopped broccoli florets about 16 ounces
1 cup grated carrots, you can grate yourself or use bagged, pre-cut julienne carrots
1 medium yellow onion finely diced
3 cloves garlic minced
2 ounces reduced fat cream cheese do not use fat free
1 teaspoon dried oregano
1/4 teaspoon freshly grated nutmeg
2 1/2 cups reduced sodium chicken broth or vegetable broth
1 can 2% evaporated milk (12 ounces)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 ounces sharp cheddar cheese, grated* (1 block)
Instructions
Place the broccoli, carrots, onion, and garlic in the bottom of 5-to-6-quart slow cooker. Top with the cream cheese, oregano, nutmeg, and chicken broth. Stir to evenly distribute the ingredients. Cover and cook on high for 2 hours or low for 4-6 hours, until the broccoli is tender.
Remove the lid and stir in the evaporated milk. With an immersion blender, puree about 3/4 of the soup, so that it is mostly smooth but still has a few chunks of broccoli remaining. Alternatively, you can puree the soup in 1 cup-sized batches in a food processor or blender. (Be careful—it's hot and prone to splatter!)
Recover the soup and let cook on low for 10 minutes until warmed through. Stir the salt, pepper, and grated cheese. Taste and add additional salt and pepper as desired. Recover and cook on high until the cheese is fully melted and the soup is hot, about 5 additional minutes. Serve warm.

09/21/2022

𝐋𝐄𝐌𝐎𝐍 𝐆𝐀𝐑𝐋𝐈𝐂 𝐁𝐔𝐓𝐓𝐄𝐑 𝐂𝐇𝐈𝐂𝐊𝐄𝐍 𝐀𝐍𝐃 𝐆𝐑𝐄𝐄𝐍 𝐁𝐄𝐀𝐍𝐒 𝐒𝐊𝐈𝐋𝐋𝐄𝐓

INGREDIENTS YOU NEED FOR THE LEMON GARLIC BUTTER CHICKEN AND GREEN BEANS SKILLET

3 – 6 skinless, boneless chicken thighs
1 pound (450g) green beans, trimmed
3 tablespoons butter, divided or (ghee for paleo diet)
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon salt and fresh cracked black pepper
Juice of 1/2 lemon + lemon slices, for garnish
1/2 cup (125ml) chicken stock
1 tablespoon hot sauce (we used Sriracha)
1/4 teaspoon crushed red chili pepper flakes, optional
1/2 cup fresh chopped parsley
DIRECTIONS

1. To make the lemon garlic butter chicken thighs recipe with green beans: In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.

2. Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.

3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.

4. In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.

5. Push green beans to the side and add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!

09/19/2022

A delicious tomato sauce.
I posted this pic last night and I have been asked for the recipe. Took me about 20 minutes to pull dinner together and it was as always delicious. I hope you make it and I know you will love it.
You’ll only need-
•1-28oz can whole plum tomatoes crushed with your hands
•1-tbs butter
•1/4 cup chopped onion
•1-garlic clove sliced
•2-tbs olive oil
•5 basil leaves plus more for serving
•1-tsp salt

1-add the oil to a large skillet medium heat add the garlic and onion sauté for a couple minutes be sure not to burn the garlic.
2-add the tomatoes, butter, salt and 5 basil leaves
3-once the sauce begins to bubble stir and lower to a simmer un covered for 15 minutes stirring along the way

Always add sauce to a skillet and move your prepared pasta from the water to the sauce, toss for 2 minutes to marry the pasta with the sauce. Finish with a drizzle of extra virgin olive oil and some fresh basil
❤️Daniel Mancini

09/18/2022

Moist, buttery, and loaded with crushed pineapple! 🍍🧁

Tropical Pineapple Cupcakes

Ingredients
- 1-1/2 cups all purpose flour
- 1-1/2 teaspoons baking powder
- 2 tablespoons melted butter
- 2 pounds confectioners' sugar
- 8 ounce cream cheese, softened
- 4 eggs, plus 1 egg yolk
- 1 cup granulated sugar
- 18 maraschino cherries
- 1 quart milk
- 1/2 cup crushed pineapple with juice
- 20 ounce can pineapple chunks (each chunk cut in half)
- pineapple rings (garnish, cut into wedges)
- 1/4 teaspoon salt
- 1 ½ teaspoon pure vanilla extract

Preparation

For the Cupcakes:

Preheat the oven to 350F degrees.

Line cupcake tin with 18 cupcake liners and set aside.

In a medium bowl combine the flour, baking powder and salt.

Beat together the butter and sugar until fluffy.

Add the vanilla and eggs one at a time until well combined.

Add the flour mixture alternating with the milk.

Mix until just combined.

Add 1 teaspoon of batter to the bottom of each cupcake liner.

Add a cherry.

Top with 1 tablespoon of batter. This batter is thick.

In order to spread the batter easily dip your fingertips in water. Then spread.

Add 4 pieces of pineapple, that will be originally 2 chunks cut in half.

Top with another tablespoon of batter.

Use the same spreading method you did for the first layer.

Bake for 20 - 23 minutes.

Cool on a wire rack in cupcake pans.

Frost with pineapple cream cheese frosting when completely cooled.

Top with a pineapple wedge (optional).

For the Pineapple Cream Cheese Frosting:

Cream together the cream cheese and butter until fluffy.

Add the vanilla and pineapple and mix until well combined.

Add the confectioners sugar 1 cup at a time.

Store frosted goods in the refrigerator.

Source: Foodista

09/18/2022

Chicken Parmigiana with a twist and perfect for all my Gluten Free friends.
I have changed this recipe a little and I love it as much as my original. Still Grandma Style and is a perfect way to serve this dish, Family Style. The chicken is baked not breaded and fried. I know I know am I nuts? Well give it a try and you tell me....I love it this was as well😉
You'll need-
•2-lbs of pounded thin chicken cutlets
•1-lb of fresh shredded mozzarella
•6-cups of tomato sauce
•fresh grated Romano
•olive oil
•salt and pepper

PREPARING THE CHICKEN
1-season the chicken with salt and pepper and drizzle on some olive oil
2-preheat your oven to 350 degrees place the chicken on a baking sheet and bake in the oven for 20 minutes

MAKING MY "Grandma Style" CHICKEN PARMIGIANA
1-spoon a layer of sauce in a 9x12 oven proof baking dish
2-Place a layer of chicken in
3-top with some sauce a sprinkle of Romano and mozzarella
4-add another layer of chicken and top with Romano, sauce and mozzarella
5-continue until all the chicken is used and top with the balance of the sauce, Romano and mozzarella
6-cover loosely with tin foil and place in a pre heated 350 degree oven for 30 minutes
7-Remove the foil and continue to bake for 15-minutes or until the sides are bubbling and cheese is melted
8-remove from the oven and let rest for about 10 minutes before serving
9-cut and serve the same way you would a lasagna

❤️DanielMancini

Address

South Bend, IN

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