Chipotle Grilled Chicken

Ingredients:

4 chicken breasts, boneless, skinless
2 chipotle peppers, chopped
1/2 teaspoon cumin powder
1 tablespoon soy sauce
2 tablespoons raw honey
2 tablespoons lime juice
1 teaspoon salt
1 pinch freshly ground pepper
coconut oil

Procedures:

Prepare the marinade by mixing the soy sauce with the honey, salt, lime juice, cumin powder and chipotle peppers.

Pour the marinade into a zip lock bag and add the breasts into the bag as well.  Toss them around to evenly coat them in marinade and refrigerate for 2 hours or overnight.

Heat a grill pan on medium flame and brush it with coconut oil.

Cook the chicken on the grill for 5-6 minutes on each side or until the juices of the chicken look clear.

Serve them with steamed green beans and broccoli if you like.

Serves: 4 person

Source: Caveman Paleo Recipes

Panera Bread's Mac & Cheese

Ingredients:

1 16 oz. package of rigati pasta (or other small pasta shells)
1/4 Cup butter
1/2 Cup all-purpose flour
2 1/2 Cups 2% reduced fat milk (or cream)
6 slices white American cheese, chopped
1 Cup (8 oz.) shredded extra-sharp white Vermont cheddar
1 Tbsp. Dijon mustard
1 tsp. kosher salt
1/4 tsp. hot sauce

Procedures:

Cook pasta according to directions on box or bag.

Melt the butter over low heat, and stir in flour. Cook for one minute. Gradually stir in milk or cream, whichever you choose to use. Cook over medium heat, stirring until mixture thickens and bubbles. Remove from heat.

Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth. Stir in cooked pasta and cook over medium heat for 1 minute (or until thoroughly heated). Serve warm.

Serves: 4 person

Source: Recipe4Living

Hilton DoubleTree's Signature Chocolate Chips Cookie

Ingredients:

½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped walnuts

Procedures:

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

Makes: 26 cookies.

Source: https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm