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Recipes
Mar 27, 2017 20:13:41 GMT -5
Post by spygirl25 on Mar 27, 2017 20:13:41 GMT -5
Hi everyone! Since we are currently in the kitchen, I felt it would be appropriate to share a couple of recipes. CHOCOLATE CHIP COOKIESIngredients125g butter ½ cup Chelsea Soft Brown Sugar (lightly packed) ½ cup Chelsea Caster Sugar ½ tsp vanilla essence 1 egg 1¾ cups self-raising flour ½ tsp salt ½ cup chocolate chunks or chips MethodPreheat oven to 180°C [356F] conventional or 160ºC [320F] fan forced and grease or line two baking trays with baking paper. Beat butter, Chelsea Soft Brown Sugar, Chelsea Caster Sugar and vanilla until pale and creamy, add egg and beat until mixed. Sift in flour and salt, mix until combined before stirring in the chocolate chunks or chips. Roll heaped teaspoon sized balls of mixture and place on tray, press down lightly with a floured fork. Bake for approx. 12 minutes. - See more at: www.chelsea.co.nz/browse-recipes/chocolate-chip-biscuits/#sthash.y5PutujL.dpuf
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Recipes
Mar 29, 2017 19:05:18 GMT -5
Post by spygirl25 on Mar 29, 2017 19:05:18 GMT -5
Buffalo Chicken Salad Wraps
Ingredients 1 pound boneless, skinless chicken breasts 1/2 cup shredded carrots 1/2 cup thinly sliced celery 1/4 cup white vinegar 1/4 cup cider vinegar 1/4 cup light mayonnaise 2 tablespoons cayenne pepper sauce (such as Frank's RedHot) 4 100 percent whole-wheat wraps (such as Flatout) 2 cups shredded iceberg lettuce 1 ounce crumbled blue cheese
Directions Place chicken in a large saucepan and cover with water. Bring to a boil; simmer until no longer pink in the middle, 10 to 15 minutes. Transfer to a cutting board and let cool, then shred using two forks. Meanwhile, combine carrots, celery and vinegars in a small bowl; set aside. Whisk together mayonnaise and cayenne pepper sauce in a medium bowl; add chicken and stir to coat. Drain vegetables in a colander, shaking to remove as much liquid as possible. Fill wraps with lettuce, vegetables and chicken salad. Sprinkle with blue cheese, roll up and cut in half diagonally. Nutrition Information Servings Per Recipe: 4 PER SERVING: 327 cal., 11 g total fat (3 g sat. fat), 678 mg sodium, 28 g carb. (7 g fiber), 33 g pro.
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