Maia's Yummies
(via Grilled Chicken Legs Recipe - Cooking | Add a Pinch | Robyn Stone)
Grilled Chicken recipes are always a crowd-pleaser. This easy grilled chicken leg recipe will become a favorite!
Author: Robyn Stone | Add a Pinch
Serves: 6-8
Ingredients
12 chicken legs
½ cup olive oil
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon cumin
¼ teaspoon cayenne pepper
2 cloves garlic, chopped
3 tablespoons chopped onion
½ cup chopped fresh parsley
1½ cups beer
Instructions
Place chicken legs into a large zip top bag.
Pour olive oil into a 2-cup liquid measuring cup.
Mix together salt, pepper, paprika, cumin, and cayenne pepper and add to olive oil. Add garlic, onions, and parsley. Mix together well with a fork. Slowly add beer as it will cause the mixture to foam and bubble slightly.
Pour marinade over the chicken legs in the zip top bag. Remove as much air as possible from the bag and seal. Turn the bag from side to side to make sure all chicken has been coated with the marinade.
Place the bag flat on a small, rimmed kitchen sheet pan and into the refrigerator. Allow to sit up to 1 hour or overnight for best results, turning the bag over every few hours to keep the chicken coated.
To Grill:
Brush the grill grate with olive oil to coat. Heat the grill to about 350º F. Place chicken onto the grill and cook, turning as needed to cook both sides, until the internal temperature registers 165º F when checked with an instant read thermometer.
Remove chicken to a serving platter and allow to rest 3-5 minutes before serving.

(via Grilled Chicken Legs Recipe - Cooking | Add a Pinch | Robyn Stone)
Grilled Chicken recipes are always a crowd-pleaser. This easy grilled chicken leg recipe will become a favorite!
Author: Robyn Stone | Add a Pinch
Serves: 6-8
Ingredients
12 chicken legs
½ cup olive oil
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon cumin
¼ teaspoon cayenne pepper
2 cloves garlic, chopped
3 tablespoons chopped onion
½ cup chopped fresh parsley
1½ cups beer
Instructions
Place chicken legs into a large zip top bag.
Pour olive oil into a 2-cup liquid measuring cup.
Mix together salt, pepper, paprika, cumin, and cayenne pepper and add to olive oil. Add garlic, onions, and parsley. Mix together well with a fork. Slowly add beer as it will cause the mixture to foam and bubble slightly.
Pour marinade over the chicken legs in the zip top bag. Remove as much air as possible from the bag and seal. Turn the bag from side to side to make sure all chicken has been coated with the marinade.
Place the bag flat on a small, rimmed kitchen sheet pan and into the refrigerator. Allow to sit up to 1 hour or overnight for best results, turning the bag over every few hours to keep the chicken coated.
To Grill:
Brush the grill grate with olive oil to coat. Heat the grill to about 350º F. Place chicken onto the grill and cook, turning as needed to cook both sides, until the internal temperature registers 165º F when checked with an instant read thermometer.
Remove chicken to a serving platter and allow to rest 3-5 minutes before serving.

(via Skillet Roasted Chicken Recipe - Cooking | Add a Pinch)

Skillet Roasted Chicken makes an easy, elegant, and amazing meal. Begin by browning chicken on the stove before finishing off in the oven.
Author: Robyn Stone | Add a Pinch
Serves: 4-6
Ingredients
1-2 tablespoons olive oil
6-8 chicken thighs, skin on
salt and pepper
1 teaspoon paprika
6 whole garlic cloves, peeled
fresh thyme sprigs
Instructions
Preheat oven to 475º degrees.
Heat 12-inch cast iron skillet over medium-high heat on stove or cooktop. Drizzle in olive oil and heat, but do not overheat to allow it to smoke. Sprinkle salt and pepper on chicken thighs and place the chicken skin side down into skillet. Cook 2 minutes or until chicken skin has browned. Turn and reduce heat to medium. Cook chicken until fat has rendered off, about 10-12 more minutes.
Sprinkle chicken with paprika, nestle in whole garlic cloves throughout chicken thighs, and top with thyme sprigs. Place in oven and roast until chicken temperature registers 160º F when checked with an internal temperature prob, about 12-13 more minutes. Remove from oven and allow to rest for about 5 minutes.

(via Skillet Roasted Chicken Recipe - Cooking | Add a Pinch)

Skillet Roasted Chicken makes an easy, elegant, and amazing meal. Begin by browning chicken on the stove before finishing off in the oven.
Author: Robyn Stone | Add a Pinch
Serves: 4-6
Ingredients
1-2 tablespoons olive oil
6-8 chicken thighs, skin on
salt and pepper
1 teaspoon paprika
6 whole garlic cloves, peeled
fresh thyme sprigs
Instructions
Preheat oven to 475º degrees.
Heat 12-inch cast iron skillet over medium-high heat on stove or cooktop. Drizzle in olive oil and heat, but do not overheat to allow it to smoke. Sprinkle salt and pepper on chicken thighs and place the chicken skin side down into skillet. Cook 2 minutes or until chicken skin has browned. Turn and reduce heat to medium. Cook chicken until fat has rendered off, about 10-12 more minutes.
Sprinkle chicken with paprika, nestle in whole garlic cloves throughout chicken thighs, and top with thyme sprigs. Place in oven and roast until chicken temperature registers 160º F when checked with an internal temperature prob, about 12-13 more minutes. Remove from oven and allow to rest for about 5 minutes.

(via Barefeet In The Kitchen: Perfect Pan-Fried Chicken Thighs)

Perfect Pan-Fried Chicken Thighs
method adapted from Canal House Cooks
Yield: 4 servings
(printable recipe)


1 tablespoon coconut oil or light flavored olive oil
4-6 chicken thighs, depending on size (4 large pieces fill my skillet)
kosher salt
freshly ground black pepper
Optional spices: garlic and paprika

Pour the oil into a large stainless or cast-iron skillet over medium heat. (A non-stick skillet will work as well, although it isn’t required.) Generously sprinkle the skin side of the chicken thighs with spices and then place them in the hot skillet, skin side down. Sprinkle the other side of the thighs and then, without moving them, cook uncovered* for about 20-25 minutes. Let them cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes.

If the skin is sticking to the pan, it likely isn’t finished on that side. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown. Turn the thighs over and continue to cook for about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done. Enjoy!

* A splatter-screen for your skillet and a bowl of vinegar set next to the stove will cut down on both the mess and the lingering aroma of this recipe through the rest of the night!

(via Barefeet In The Kitchen: Perfect Pan-Fried Chicken Thighs)

Perfect Pan-Fried Chicken Thighs
method adapted from Canal House Cooks
Yield: 4 servings
(printable recipe)


1 tablespoon coconut oil or light flavored olive oil
4-6 chicken thighs, depending on size (4 large pieces fill my skillet)
kosher salt
freshly ground black pepper
Optional spices: garlic and paprika

Pour the oil into a large stainless or cast-iron skillet over medium heat. (A non-stick skillet will work as well, although it isn’t required.) Generously sprinkle the skin side of the chicken thighs with spices and then place them in the hot skillet, skin side down. Sprinkle the other side of the thighs and then, without moving them, cook uncovered* for about 20-25 minutes. Let them cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes.

If the skin is sticking to the pan, it likely isn’t finished on that side. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown. Turn the thighs over and continue to cook for about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done. Enjoy!

* A splatter-screen for your skillet and a bowl of vinegar set next to the stove will cut down on both the mess and the lingering aroma of this recipe through the rest of the night!

(via Egyptian Spice Mix: Dukkah | The Kitchn)
(via How To Make Crackers at Home — Cooking Lessons from The Kitchn | The Kitchn)
(via 10 Super Easy Smoothies & Juices That Will Change Your Life)
(via Zojirushi)

(via Zojirushi)

1 ½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
⅛ teaspoon cloves
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
2 eggs
½ cup oil (I used coconut oil)
½ cup honey
½ teaspoon vanilla
1 cup pumpkin puree
½ cup chopped tree nuts (optional)
INSTRUCTIONS
Preheat oven to 350 degrees.
In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt).
Make a well (hole) in the center and throw in the eggs, oil, honey, and vanilla. Stir together thoroughly with a fork, but do not overmix.
Fold in the pumpkin puree and nuts (if using).
Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter.
For a loaf bake for approximately 30 – 40 minutes and for muffins bake for approximately 18 - 22 minutes. Check for doneness by making sure a toothpick inserted comes out clean. (via Recipe: Whole-Wheat Pumpkin Bread - 100 Days of Real Food)

1 ½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
⅛ teaspoon cloves
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
2 eggs
½ cup oil (I used coconut oil)
½ cup honey
½ teaspoon vanilla
1 cup pumpkin puree
½ cup chopped tree nuts (optional)
INSTRUCTIONS
Preheat oven to 350 degrees.
In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt).
Make a well (hole) in the center and throw in the eggs, oil, honey, and vanilla. Stir together thoroughly with a fork, but do not overmix.
Fold in the pumpkin puree and nuts (if using).
Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter.
For a loaf bake for approximately 30 – 40 minutes and for muffins bake for approximately 18 - 22 minutes. Check for doneness by making sure a toothpick inserted comes out clean. (via Recipe: Whole-Wheat Pumpkin Bread - 100 Days of Real Food)

Heavy Metal Detox Juice Serves 1 Ingredients 2 small beets (or 1 large beet)
4 cups chopped kale
2 cups chopped celery
1 medium cucumber
1/2 lime
1 bunch of parsley
1 bunch of cilantro
2 inches ginger
1-2 tsp. chia seeds (optional)
Instructions 1. Wash all ingredients. Choose organic if possible. 2. Run all the ingredients (minus chia seeds) through the juicer, or blend all ingredients (minus chia seeds) in a blender if you don’t have a juicer. If using a blender, and the juice is extremely thick, you can use a strainer to remove larger particles (optional). 3. If using, add the chia seeds to your prepared juice, and leave to soak for about 10 minutes. Chia seeds contain water soluble fiber, which gives them a gel-like consistency once the seeds are soaked. This gel absorbs the toxins in your digestive tract, helping your body cleanse itself. (via A Juice To Detox From Heavy Metals)

Heavy Metal Detox Juice Serves 1 Ingredients 2 small beets (or 1 large beet)
4 cups chopped kale
2 cups chopped celery
1 medium cucumber
1/2 lime
1 bunch of parsley
1 bunch of cilantro
2 inches ginger
1-2 tsp. chia seeds (optional)
Instructions 1. Wash all ingredients. Choose organic if possible. 2. Run all the ingredients (minus chia seeds) through the juicer, or blend all ingredients (minus chia seeds) in a blender if you don’t have a juicer. If using a blender, and the juice is extremely thick, you can use a strainer to remove larger particles (optional). 3. If using, add the chia seeds to your prepared juice, and leave to soak for about 10 minutes. Chia seeds contain water soluble fiber, which gives them a gel-like consistency once the seeds are soaked. This gel absorbs the toxins in your digestive tract, helping your body cleanse itself. (via A Juice To Detox From Heavy Metals)

(via Vegan Chocolate & Almond Butter Fudge (Takes 5 Mins To Make!))

Ingredients

1 cup coconut oil
1 cup almond butter (you can also use unsalted crunchy peanut butter)
2 cups raw cacao
1 cup dates (pitted)
1 to 2 pinches of unrefined sea salt
Preparation

Soak your dates in hot water for about 20 minutes to make them soft and sticky.

Carefully melt your coconut oil on very low heat.

Place all your ingredients, except the almond butter, in your high speed blender and blend until soft and well combined.

Add the almond butter at the end to keep the crunch.

Spread evenly in a tin or container.

Place in the fridge for about one hour.

(via Vegan Chocolate & Almond Butter Fudge (Takes 5 Mins To Make!))

Ingredients

1 cup coconut oil
1 cup almond butter (you can also use unsalted crunchy peanut butter)
2 cups raw cacao
1 cup dates (pitted)
1 to 2 pinches of unrefined sea salt
Preparation

Soak your dates in hot water for about 20 minutes to make them soft and sticky.

Carefully melt your coconut oil on very low heat.

Place all your ingredients, except the almond butter, in your high speed blender and blend until soft and well combined.

Add the almond butter at the end to keep the crunch.

Spread evenly in a tin or container.

Place in the fridge for about one hour.

(via 9 Great Oils   How To Use Them)
(via Drink This Juice For Glowing Skin!)
Ingredients: 1 cup unsalted butter, at room temp 1 cup white sugar 1 cup brown sugar 2 eggs ½ cup Guinness 2½ cups flour ⅔ cup cocoa 1 tsp baking soda ½ tsp salt For the Irish buttercream frosting: 4 cups powdered sugar 2 sticks unsalted butter, at room temp 3 Tbsp Bailey’s Irish cream 2 Tbsp milk Method: Preheat oven to 350F. Mix the cream, butter, sugar, eggs and Guinness in a mixer, on medium, until light and fluffy. In a separate bowl, sift together the flour, cocoa, baking soda, salt. Add the flour mixture by the tablespoon to the sugar, egg and Guinness mixture. Mix at a medium speed until it comes together. Refrigerate for one hour. Drop a heaped tablespoon onto cookie sheets. Back for 13 minutes. Take out of oven and let them rest. Place all the frosting ingredients into a mixer and beat until light and fluffy. Spread on cooled cookies. (via Chocolate Guinness cookies with Bailey’s frosting recipe - IrishCentral.com)

Ingredients: 1 cup unsalted butter, at room temp 1 cup white sugar 1 cup brown sugar 2 eggs ½ cup Guinness 2½ cups flour ⅔ cup cocoa 1 tsp baking soda ½ tsp salt For the Irish buttercream frosting: 4 cups powdered sugar 2 sticks unsalted butter, at room temp 3 Tbsp Bailey’s Irish cream 2 Tbsp milk Method: Preheat oven to 350F. Mix the cream, butter, sugar, eggs and Guinness in a mixer, on medium, until light and fluffy. In a separate bowl, sift together the flour, cocoa, baking soda, salt. Add the flour mixture by the tablespoon to the sugar, egg and Guinness mixture. Mix at a medium speed until it comes together. Refrigerate for one hour. Drop a heaped tablespoon onto cookie sheets. Back for 13 minutes. Take out of oven and let them rest. Place all the frosting ingredients into a mixer and beat until light and fluffy. Spread on cooled cookies. (via Chocolate Guinness cookies with Bailey’s frosting recipe - IrishCentral.com)

(via My Recipe Magic)