Ingredients

1. 1/3 cup Dijon mustard
2. 1/4 cup honey
3. 2 tablespoons mayonnaise
4. 1 teaspoon steak sauce
5. 4 skinless, boneless chicken breast halves

Instructions

1. Preheat the grill for medium heat.
2. In a shallow bowl mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
3. Lightly oil the grill grate and grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally to prevent burning.

Enjoy!

The post How to Cook Easy Honey Mustard Grilled Chicken appeared first on Cooking 4 All.

Ingredients

• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Instructions

1. Beat egg with water in a small bowl.
2. Melt butter in a large skillet over medium-low heat and add egg. Once the egg is done, remove from skillet and shred into medium sized pieces.
3. Heat oil in the same skillet add onion and saute until transparent.
4. Add rice, soy sauce, pepper and chicken.
5. Stir for about 5 minutes, and finally stir in the egg.

Serve immediately and enjoy your easy and delicious meal.

The post How To Make Chinese Chicken Fried Rice appeared first on Cooking 4 All.

Ingredients

• 2 medium poblano chiles (6 oz.)
• 1 (14-oz.) pkg. firm tofu, drained and patted dry
• 2 tablespoons olive oil
• ¾ teaspoon fine sea salt
• 2 teaspoons nutritional yeast
•  ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
•  1 ripe avocado, sliced

How it’s made

Preheat oven to broil with oven rack inches from heat. Broil poblanos on a sheet pan for about 5 mins. Let poblanos cool slightly, about 5 minutes. Remove and discard stems, skin, and seeds; thinly slice poblanos.

Now, using a fork, mash tofu in a bowl until mostly crumbled with some larger pieces remaining. Heat oil in a large skillet over medium-high. Add tofu and salt, and cook, stirring often, until liquid evaporates. Add nutritional yeast, turmeric, and cumin, and then cook for 2 mins.

Divide tofu mixture, poblanos, avocado, and salsa among tortillas, placing filling in center of each tortilla. Fold sides and bottom edge of tortilla over filling and roll up.

The post Burrito With Tofu Scramble Is An Awesome Vegan Breakfast appeared first on Cooking 4 All.

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, crushed and finely chopped
• 1/4 teaspoon crushed red pepper flakes
• 6 skinless, boneless chicken breast halves
• 2 cups prepared marinara sauce
• 1/4 cup chopped fresh basil
• 1 package shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 package garlic croutons

Instructions

1. Preheat oven to 350 degrees and coat the bottom of a casserole dish with some oil and sprinkle with a bit of garlic and hot red pepper flakes. Arrange the chicken breasts and pour marinara sauce over chicken.
2. Sprinkle basil over marinara sauce and the use half the mozzarella cheese as topping, followed by half the parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining parmesan cheese.
3. Bake until cheese and croutons are golden brown, and the chicken’s no longer pink inside. The baking should take about 35 minutes.

https://www.instagram.com/p/Bl6pC0cBTJQ/?tagged=parmesanchicken

The post The Perfect Parmesan Chicken Bake appeared first on Cooking 4 All.

Ingredients

• 2 cups water
• 1 cup quinoa
• 1 pinch salt
• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• 1/4 cup lemon juice
• 3 tomatoes, diced
• 1 cucumber, diced
• 2 bunches green onions, diced
• 2 carrots, grated
• 1 cup fresh parsley, chopped

Instructions

This is a really simple recipe to make and there’s no doubt that it’s going to be one of your all-time favorites pretty soon. So here’s how you do it.

1. First, in a saucepan bring water to a boil. Then, add quinoa and a pinch of salt. Reduce heat to low-temperature, cover and simmer for 15 minutes.
2. Allow the quinoa to cool to room temperature; once cool fluff it with a fork. Meanwhile, in a large bowl, combine olive oil, sea salt, some lemon juice, tomatoes, cucumber, green onions, carrots and parsley.
3. Stir in cool quinoa and check your seasoning and enjoy!

The post Learn How To Make Quinoa Tabbouleh appeared first on Cooking 4 All.

It doesn’t really matter who you’re having over, family, friends or you’re planning a full on cocktail party, there is a lot you can do with these rosy sparkling mimosas. Strawberry mimosas rosy are full of flavor and anyone who likes regular mimosas and strawberries, will absolutely fall in love  with these. Here’s how you can take regular mimosas up a notch easily with no fuss.

Traditionally a mimosa is made with orange juice and champagne, but strawberries make for a fancier and sweeter version of this classic.

You’ll need

1 c. pineapple juice

1 bottle champagne

Strawberries sliced in any way you like (you can even purée them for added texture!)

Instructions

1. Place in bottom of champagne flutes sliced of puréed strawberries.
2. Pour pineapple juice into champagne flutes, about ⅓ and and top with bubbly champagne.
3. Garnish glass with a strawberry slice and serve.

The post Say YES to Strawberry Mimosas! appeared first on Cooking 4 All.

To make these tasty snacks you’ll need the following ingredients:

• 1 cup rolled oats
• 1 cup almonds
• 2 cups pitted Medjool dates, soaked in water for 10 minutes then drained
• 1/2 cup unsweetened coconut flakes
• 1 pinch salt, 3 tablespoons agave syrup
• 1/4 cup unsweetened cocoa powder

Preparation of this snack full of healthy proteins does require a food processor in which you need to process rolled oats until coarsely ground (some powerful blenders can do the job well too).

1. After that, add some almonds and pulse a few more times until the almonds are coarsely ground.
2. Now add Medjool dates, ½ cup coconut flakes, a pinch of salt, 3 tablespoons of agave syrup and some cocoa powder.
3. Process until everything is well combined and the mixture is sticky.
4. After that, you’ll need to use a one inch cookie scoop in order to scoop the mixture into the balls. Using your hands, roll them into the smooth balls.

Store in an airtight container in the refrigerator for up to a few weeks. Enjoy!

The post How To Make Healthy Chocolate–Almond Protein Bites appeared first on Cooking 4 All.

This bread is also great for toasting, whether in a pan or in a toaster oven. So, for bread that takes just 5 minutes to prep and cook, read on for this simple recipe.

Ingredients

• Cooking spray
• 2/3 cup buckwheat flour
• 1 teaspoon baking powder
• A pinch of salt
• 2 eggs
• 1/4 cup lite, unsweetened coconut milk

Method

• Spray the inside of 2 coffee mugs with cooking spray.
• In a small bowl, mix the buckwheat flour, the baking powder, and the salt with a fork.
• Beat the eggs, and add them and the lite coconut milk to the flour mixture. Combine thoroughly with a fork.
• Divide the mixture between the two mugs.
• Microwave them for about 90 seconds, or until a toothpick inserted in the center of the bread comes out clean.
• Turn out the bread, slice, and eat.

The post Buckwheat bread Recipe, but in a Mug appeared first on Cooking 4 All.

Ingredients

• 1 roll Pillsburyrefrigerated sugar cookies
• 4 mason jars or mugs
• 1 lb. Fresh strawberries, hulled
• ¾ cup sugar
• 4 cups frozen whipped topping, thawed
• 1 10 oz. Jar of lemon curd
• 1 lemon, sliced
• 4 drinking straws

Method

1. Bake the sugar cookies according to the manufacturers’ instructions. Allow cooling completely (at least 15 minutes).
2. Slice the strawberries and place them into a medium bowl. Add the sugar and stir to incorporate. Set aside and allow to stand to bring out the juices in the strawberries and create a gorgeous sauce.
3. Make a template of a jar or mug by placing one on a piece of paper, tracing around it with a pen, and then cutting out the circle. Use this template to cut rounds out of 4 of the cooled cookies. Break up the remaining cookie pieces into large bits.
4. At the bottom of each jar or mug, place 1 cookie round. Now start layering inside each mug or jar with equal quantities of lemon curd, strawberries, broken cookies, and whipped topping. Finally, top each one with some whipped topping, a slice of lemon and a straw.

The post Individual Strawberry and Lemonade Trifles appeared first on Cooking 4 All.

Ingredients

• 1 European cucumber, sliced thinly
• 1 small red onion–peeled, halved and sliced thinly
• 1 garlic clove, minced
• 4 sprigs fresh dill
• 1½ cups seasoned rice vinegar

Method

1. Place the cucumber slices, onion slices, minced garlic, and dill in a medium bowl and toss to combine.

2. Pour the seasoned rice vinegar over the cucumber mixture. Ensure that the cucumber slices are completely submerged in the vinegar. If they keep popping up, place the second bowl on top of the cucumber mixture to weigh them down.

3. Refrigerate the cucumber mixture for at least 1 ½ hours, until the flavors have melded together, and the vinegar has penetrated the cucumber and onion slices. Serve as a main dish or as a side.

This salad, if kept covered and refrigerated, will keep for up to 1 ½ weeks. The longer it marinates, the more intense the flavor will be. Because of this, you can make this salad up to several days before you intend serving it.

The post Cool-as-a-Cucumber Salad appeared first on Cooking 4 All.

Ingredients

1. 1/3 cup Dijon mustard
2. 1/4 cup honey
3. 2 tablespoons mayonnaise
4. 1 teaspoon steak sauce
5. 4 skinless, boneless chicken breast halves

Instructions

1. Preheat the grill for medium heat.
2. In a shallow bowl mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
3. Lightly oil the grill grate and grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally to prevent burning.

Enjoy!

The post How to Cook Easy Honey Mustard Grilled Chicken appeared first on Cooking 4 All.

Ingredients

• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Instructions

1. Beat egg with water in a small bowl.
2. Melt butter in a large skillet over medium-low heat and add egg. Once the egg is done, remove from skillet and shred into medium sized pieces.
3. Heat oil in the same skillet add onion and saute until transparent.
4. Add rice, soy sauce, pepper and chicken.
5. Stir for about 5 minutes, and finally stir in the egg.

Serve immediately and enjoy your easy and delicious meal.

The post How To Make Chinese Chicken Fried Rice appeared first on Cooking 4 All.

Ingredients

• 2 medium poblano chiles (6 oz.)
• 1 (14-oz.) pkg. firm tofu, drained and patted dry
• 2 tablespoons olive oil
• ¾ teaspoon fine sea salt
• 2 teaspoons nutritional yeast
•  ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
•  1 ripe avocado, sliced

How it’s made

Preheat oven to broil with oven rack inches from heat. Broil poblanos on a sheet pan for about 5 mins. Let poblanos cool slightly, about 5 minutes. Remove and discard stems, skin, and seeds; thinly slice poblanos.

Now, using a fork, mash tofu in a bowl until mostly crumbled with some larger pieces remaining. Heat oil in a large skillet over medium-high. Add tofu and salt, and cook, stirring often, until liquid evaporates. Add nutritional yeast, turmeric, and cumin, and then cook for 2 mins.

Divide tofu mixture, poblanos, avocado, and salsa among tortillas, placing filling in center of each tortilla. Fold sides and bottom edge of tortilla over filling and roll up.

The post Burrito With Tofu Scramble Is An Awesome Vegan Breakfast appeared first on Cooking 4 All.

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, crushed and finely chopped
• 1/4 teaspoon crushed red pepper flakes
• 6 skinless, boneless chicken breast halves
• 2 cups prepared marinara sauce
• 1/4 cup chopped fresh basil
• 1 package shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 package garlic croutons

Instructions

1. Preheat oven to 350 degrees and coat the bottom of a casserole dish with some oil and sprinkle with a bit of garlic and hot red pepper flakes. Arrange the chicken breasts and pour marinara sauce over chicken.
2. Sprinkle basil over marinara sauce and the use half the mozzarella cheese as topping, followed by half the parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining parmesan cheese.
3. Bake until cheese and croutons are golden brown, and the chicken’s no longer pink inside. The baking should take about 35 minutes.

https://www.instagram.com/p/Bl6pC0cBTJQ/?tagged=parmesanchicken

The post The Perfect Parmesan Chicken Bake appeared first on Cooking 4 All.

Ingredients

• 2 cups water
• 1 cup quinoa
• 1 pinch salt
• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• 1/4 cup lemon juice
• 3 tomatoes, diced
• 1 cucumber, diced
• 2 bunches green onions, diced
• 2 carrots, grated
• 1 cup fresh parsley, chopped

Instructions

This is a really simple recipe to make and there’s no doubt that it’s going to be one of your all-time favorites pretty soon. So here’s how you do it.

1. First, in a saucepan bring water to a boil. Then, add quinoa and a pinch of salt. Reduce heat to low-temperature, cover and simmer for 15 minutes.
2. Allow the quinoa to cool to room temperature; once cool fluff it with a fork. Meanwhile, in a large bowl, combine olive oil, sea salt, some lemon juice, tomatoes, cucumber, green onions, carrots and parsley.
3. Stir in cool quinoa and check your seasoning and enjoy!

The post Learn How To Make Quinoa Tabbouleh appeared first on Cooking 4 All.

It doesn’t really matter who you’re having over, family, friends or you’re planning a full on cocktail party, there is a lot you can do with these rosy sparkling mimosas. Strawberry mimosas rosy are full of flavor and anyone who likes regular mimosas and strawberries, will absolutely fall in love  with these. Here’s how you can take regular mimosas up a notch easily with no fuss.

Traditionally a mimosa is made with orange juice and champagne, but strawberries make for a fancier and sweeter version of this classic.

You’ll need

1 c. pineapple juice

1 bottle champagne

Strawberries sliced in any way you like (you can even purée them for added texture!)

Instructions

1. Place in bottom of champagne flutes sliced of puréed strawberries.
2. Pour pineapple juice into champagne flutes, about ⅓ and and top with bubbly champagne.
3. Garnish glass with a strawberry slice and serve.

The post Say YES to Strawberry Mimosas! appeared first on Cooking 4 All.

To make these tasty snacks you’ll need the following ingredients:

• 1 cup rolled oats
• 1 cup almonds
• 2 cups pitted Medjool dates, soaked in water for 10 minutes then drained
• 1/2 cup unsweetened coconut flakes
• 1 pinch salt, 3 tablespoons agave syrup
• 1/4 cup unsweetened cocoa powder

Preparation of this snack full of healthy proteins does require a food processor in which you need to process rolled oats until coarsely ground (some powerful blenders can do the job well too).

1. After that, add some almonds and pulse a few more times until the almonds are coarsely ground.
2. Now add Medjool dates, ½ cup coconut flakes, a pinch of salt, 3 tablespoons of agave syrup and some cocoa powder.
3. Process until everything is well combined and the mixture is sticky.
4. After that, you’ll need to use a one inch cookie scoop in order to scoop the mixture into the balls. Using your hands, roll them into the smooth balls.

Store in an airtight container in the refrigerator for up to a few weeks. Enjoy!

The post How To Make Healthy Chocolate–Almond Protein Bites appeared first on Cooking 4 All.

This bread is also great for toasting, whether in a pan or in a toaster oven. So, for bread that takes just 5 minutes to prep and cook, read on for this simple recipe.

Ingredients

• Cooking spray
• 2/3 cup buckwheat flour
• 1 teaspoon baking powder
• A pinch of salt
• 2 eggs
• 1/4 cup lite, unsweetened coconut milk

Method

• Spray the inside of 2 coffee mugs with cooking spray.
• In a small bowl, mix the buckwheat flour, the baking powder, and the salt with a fork.
• Beat the eggs, and add them and the lite coconut milk to the flour mixture. Combine thoroughly with a fork.
• Divide the mixture between the two mugs.
• Microwave them for about 90 seconds, or until a toothpick inserted in the center of the bread comes out clean.
• Turn out the bread, slice, and eat.

The post Buckwheat bread Recipe, but in a Mug appeared first on Cooking 4 All.

Ingredients

• 1 roll Pillsburyrefrigerated sugar cookies
• 4 mason jars or mugs
• 1 lb. Fresh strawberries, hulled
• ¾ cup sugar
• 4 cups frozen whipped topping, thawed
• 1 10 oz. Jar of lemon curd
• 1 lemon, sliced
• 4 drinking straws

Method

1. Bake the sugar cookies according to the manufacturers’ instructions. Allow cooling completely (at least 15 minutes).
2. Slice the strawberries and place them into a medium bowl. Add the sugar and stir to incorporate. Set aside and allow to stand to bring out the juices in the strawberries and create a gorgeous sauce.
3. Make a template of a jar or mug by placing one on a piece of paper, tracing around it with a pen, and then cutting out the circle. Use this template to cut rounds out of 4 of the cooled cookies. Break up the remaining cookie pieces into large bits.
4. At the bottom of each jar or mug, place 1 cookie round. Now start layering inside each mug or jar with equal quantities of lemon curd, strawberries, broken cookies, and whipped topping. Finally, top each one with some whipped topping, a slice of lemon and a straw.

The post Individual Strawberry and Lemonade Trifles appeared first on Cooking 4 All.

Ingredients

• 1 European cucumber, sliced thinly
• 1 small red onion–peeled, halved and sliced thinly
• 1 garlic clove, minced
• 4 sprigs fresh dill
• 1½ cups seasoned rice vinegar

Method

1. Place the cucumber slices, onion slices, minced garlic, and dill in a medium bowl and toss to combine.

2. Pour the seasoned rice vinegar over the cucumber mixture. Ensure that the cucumber slices are completely submerged in the vinegar. If they keep popping up, place the second bowl on top of the cucumber mixture to weigh them down.

3. Refrigerate the cucumber mixture for at least 1 ½ hours, until the flavors have melded together, and the vinegar has penetrated the cucumber and onion slices. Serve as a main dish or as a side.

This salad, if kept covered and refrigerated, will keep for up to 1 ½ weeks. The longer it marinates, the more intense the flavor will be. Because of this, you can make this salad up to several days before you intend serving it.

The post Cool-as-a-Cucumber Salad appeared first on Cooking 4 All.