Oven Fried Chicken (Recipe 47 of 150)

Who doesn't love fried chicken? I never learned to fry chicken and I'm glad I didn't. The mess, the calories, and the mess. That doesn't stop me from eating fried chicken. In fact, I used to order regularly on Friday nights from a local fried chicken place, Ezell's. I'd get my fix of fried goodness. 

Eating lower carb means fried chicken is mostly out. This recipe I wouldn't consider the chicken low carb, per se, but it is lower carb than say Ezell's. Or Grandma's fried chicken. It scratched the itch. 

I tossed some lemon pepper in with the broccoli, oil and garlic. That was a nice add. 

Oven Fried Chicken

Recipe from Cafe Delites

Serves 4

For The Broccoli:

• 2 broccoli heads , washed and dried, cut into florets
• 2 T extra-virgin olive oil
• 2 tsp minced garlic
• Salt and pepper

For The Chicken:

• 6 skinless chicken thighs, bone in*
• Salt and pepper to season
• 1/2 cup all-purpose flour
• 1 large egg
• 2 T milk
• 1 tsp garlic powder
• 3/4 tsp salt (or to taste)
• 1 tsp paprika (sweet or smoky)
• 1 3/4 c Panko breadcrumbs
• 1/3 c vegetable oil
• 2 T chopped fresh parsley leaves, to serve

Preheat oven to 390°F (200°C). Line a baking sheet with baking / parchment paper or spray a nonstick tray with cooking oil spray; set aside.

Add the broccoli to a bowl with the oil, garlic, salt and pepper, mix to combine. Set aside.

Season chicken with salt and pepper. Set up a work station with 3 shallow bowls. To one bowl, add the flour and set aside. In the second bowl, whisk together eggs, milk, garlic powder, the 3/4 teaspoon of salt and paprika. In the third bowl, mix the Panko with the vegetable oil (I find it easier to use my hands).

Working one by one, evenly coat the chicken in the flour, then dip into the egg mixture, then dredge in the Panko mixture, pressing to coat. Place onto prepared baking sheet and repeat with remaining chicken thighs.

Lightly spray each chicken thigh over the top with cooking oil spray (this is optional, but I have found it to crisp the chicken even more). Bake for 25 minutes, remove from the oven and arrange the broccoli next to or around the chicken, and place back into the oven to cook for a further 20 minutes, or until the chicken is cooked through; the crust is crispy and golden brown, and the broccoli is tender-crisp (Note: flip the broccoli after around 10 minutes if you find the tops charring).

Caprese Grilled Chicken Salad (Recipe 46 of 150)

I've said it before and I'll say it again, every once in awhile you come across a recipe that is so perfect and so delicious you want to shout from the roof tops and make everyone try it. THIS is one of those recipes. 

Now, to be fair, I sorta had to fudge the salad dressing a little. It calls for Greek yogurt and I, for some odd reason, didn't have Greek yogurt. So I pulled on my years of making up recipes and knew I could come close. I swapped out the Greek yogurt to 1/4 cup mayo and 1/4 sour cream. Close enough for this non girl scout.

I also didn't have enough good spinach so I mixed romaine lettuce in. 

To top it all off, the mozzarella balls I had technically expired on March 22. But since the package hadn't been opened yet, I took a gamble. Crossing my fingers I didn't just poison myself. 

At the end of the day, this recipe was a winner. The chicken marinade is both sweet and savory thanks to the honey and balsamic combo. I will be making this recipe again. In fact, I'll be having a version of this for lunch tomorrow (minus the sketchy cheese).

Caprese Grilled Chicken Salad

Recipe from Recipe Runner

Serves 4

Chicken

• 1 1/4 pounds boneless skinless chicken breasts
• 2 T balsamic vinegar
• 1 T pesto
• 1 tsp olive oil
• 1 tsp honey
• Kosher salt and black pepper to taste

Salad

• 5 ounces baby spinach
• 1 c cherry tomatoes, halved
• 1 c mini fresh mozzarella balls
• Dried or fresh basil (optional)

Pesto Dressing

• 1/3 c plain non fat Greek yogurt
• 1/4 c ow fat milk
• 1 1/2 T pesto
• 2 T shredded parmesan cheese
• 1 T vinegar
• 1/4 tsp granulated garlic
• Kosher salt and black pepper to taste

In a small bowl whisk together all of the marinade ingredients.

Season the chicken breasts with salt and pepper then place them in a gallon size freezer bag. Pour the marinade over the chicken and seal the bag pressing out all the air as you do. Massage the marinade into the chicken then place it in the refrigerator to marinate for an hour or overnight.

Preheat grill to medium-high heat and spray or brush the grates with oil. Place the chicken on the grill and grill for approximately 4-6 minutes per side depending on the size and thickness of the chicken. Remove from the grill and let it rest for at least 5 minutes before slicing.

Combine all of the ingredients for the dressing in a small bowl. Whisk together until combined and taste for seasoning.

Place the spinach on a serving platter or bowl. Arrange the tomatoes, mozzarella balls and sliced chicken on top of the spinach. Top with a sprinkle of kosher salt, fresh ground black pepper and dried basil. Drizzle the salad with the dressing or serve on the side.

Parmesan Roasted Potatoes (Recipe 45 of 150)

Tonight I was craving potatoes. I had some steak bites I was going to make and I felt like I needed potatoes with it. I realize potatoes aren't low carb and you know what? That's ok. 

I didn't want just a baked potato or mashed potatoes. I wanted something different. I bought some fingerling potatoes to use in this recipe. I like them better than red potatoes. 

If I made this again I'd not include the bread crumbs. I don't think they added any value to this recipe. The parmesan was all this needed. 

Parmesan Roasted Potatoes

Recipe from - I really don't know. 

Serves 6

• 1 1/2 lb small red potatoes, cut into 1/2 " slices
• 3 T Extra virgin olive oil
• 1/2 c Shredded Parmesan cheese
• 1/4 c dry bread crumbs
• 1/4 c minced fresh parsley

Preheat oven to 375F. Place baking sheet in the oven to preheat.

Toss potatoes with oil in a bowl. Combine Parmesan cheese, bread crumbs and parsley; add potatoes and toss gently until potatoes are coated.

Arrange potatoes on the preheated baking sheet. Bake until potatoes are tender, 30-35 minutes.

Chicken Scampi with Garlic Parmesan Rice (Recipe 44 of 150)

My whole life I thought "scampi" had lemon in it and was all about the lemon. I was today's years old to find out "scampi" actually means "shrimp" that is prepared or cooked, usually in garlic and butter. 

Huh. 

This recipe was OFF THE CHARTS delicious. What makes it especially delicious is the garlic. You MUST make sure you use fresh garlic (no jarred garlic for this recipe). The fresh garlic is part and parcel of the total flavor in this recipe. 

Watch your salt on it though. The recipe recommends seasoning throughout. Frankly, it was a little over salted for me. 

Don't skimp on the wine either. Use a wine you'd drink. It reduces nicely and leaves a nice flavor, so use a good wine. 

Chicken Scampi with Garlic Parmesan Rice

Recipe from South Your Mouth

Serves 4

• 1 lb. chicken tenderloins
• Salt and pepper
• 1/2 tsp garlic powder
• 2 T olive oil
• 1 stick butter, divided
• 2 T minced garlic
• 1/4 tsp red pepper flakes
• 1 1/2 tsp salt, divided  - this is a bit too much salt IMHO
• 1/2 c dry white wine
• 1 1/2 c uncooked white rice
• 3 c chicken broth
• 1/2 c fresh grated parmesan cheese

Season chicken tenders with salt, pepper and garlic powder. Heat olive oil over medium heat in a large nonstick skillet. Sauté chicken tenders until nicely browned and just cooked through. Remove chicken from skillet, cover chicken then set aside.

Add butter, garlic, pepper flakes and 1/2 teaspoon of salt to the skillet then sauté garlic for 3 minutes (do not let the garlic burn or become too brown).

Increase skillet temperature to medium-high then add white wine. Stir vigorously with a wooden spoon to emulsify the wine into the butter. Cook and stir for approximately 5 minutes or until mixture is reduced by half. Remove and set aside 2 tablespoons of pan sauce to use later.

Add rice to skillet then stir and cook for 3-4 minutes or until rice starts to brown just a little. Add chicken broth and remaining 1 teaspoon of salt.

Bring mixture to a low boil then reduce heat to medium-low, cover pan then cook for 20 minutes or until rice is tender. Stir once or twice the first 15 minutes of cooking but not more than that.

Sprinkle parmesan over rice then arrange chicken tenders in skillet over rice. Drizzle reserved 2 tablespoons of pan sauce over chicken tenders. Cover, remove from heat then let stand for 5 minutes. Garnish dish with more parmesan and chopped fresh parsley if desired.

Wicked Good Steak Marinade (Recipe 43 of 150)

It definitely was wickedly good. 

Grilled steak is one of my favorite meals. It reminds me of my dad. 

This marinade was delicious. I'm going to add it to my favorites for sure. It was a nice combination of flavors that married well with the beef. It might even be good on chicken. I'm going to try that. 

I used a NY steak and marinaded it for 4 hours. The steak was a thin cut steak. You can really use any cut of steak with this. 

I used low sodium soy sauce and Swerve Brown sugar. Everything else was the same. Changed nothing. 

I adjusted this recipe for just one steak and that amount of marinade was perfect. It covered the steak nicely and didn't leave a lot of extra. It's an easy recipe to adjust to any number of servings. 

Wicked Good Steak Marinade

Recipe from Plain Chicken

Serves 4

• ¼ c olive oil
• ¼ c Worcestershire sauce
• ¼ c soy sauce
• ½ c hot sauce
• 3 T brown sugar
• 2 T beef bouillon granules
• 2 T Montreal steak seasoning
• 3 T minced garlic
• 1 T dried minced onion
• 1 tsp pepper
• 4 steaks

Whisk all the ingredients together and pour over steaks. Let marinate in the refrigerator a few hours to overnight.

Remove steaks from marinade and discard the marinade.

Cook the steaks with your preferred cooking method to the desired temperature.

Orange Sriracha Grilled Chicken (Recipe 42 of 150)

I had a carb-fest this weekend. Sunday dinner always brings the carbs and last night was no different. That means today I had to get back on track. Chicken and a veggie always does the trick. 

Y'all know that I like marinades. And each new one often is like the last. This marinade, however, was such an odd combination of ingredients I had to try it. 

As I mixed the marinade I kept thinking, "This isn't going to be good." But I continued on and grilled up these little nuggets of goodness. 

This marinade was shockingly delicious. It was just a little spicy, but had good flavor without adding salt. 

I cut the recipe in half so each ingredient was 1/8 c. It made plenty of marinade for my one little chicken breast. 

I'm not adding this to my favorites list, but it might be a repeat for me as I continue to try to eat healthier.

Orange Sriracha Grilled Chicken

Recipe from Plain Chicken

Serves 4

¼ c BBQ sauce

¼ c Sriracha

¼ c honey

¼ c Dijon mustard

¼ c orange juice

4 boneless skinless chicken breasts

Whisk together BBQ sauce, Sriracha, honey, mustard and orange juice. Pour over chicken and refrigerate a few hours up to overnight.

Remove chicken from marinade and grill for approximately 15 minutes, until done.

I suggest pounding the chicken breast to an even thickness. We put the chicken in a ziplock bag and use a flat meat mallet to carefully pound out the hump. This ensures that the chicken cooks evenly and you don’t have juicy chicken and half-dry chicken.

You will want to marinate the chicken for at least an hour. We almost always let our chicken marinate overnight. I mix up the marinade before bed and let it hang out in the refrigerator until we are ready to grill.

I don’t have a grill. Can I cook the chicken in the oven or skillet? Yes! To cook the chicken breasts inside, pan-sear it for 3 to 4 minutes per side. Place on a rimmed baking sheet. Bake at 400ºF for 10 minutes.

Marinated Steak Shish Kabobs (Recipe 41 of 150)

Another yummy steak marinade. I actually did more on my skewers than just meat. I added red onion and mushrooms. I love grilled mushrooms. 

This was a super easy marinade to throw together. Most people have these ingredients in their pantry. I swapped out the brown sugar for low carb brown sugar (Swerve). I swear it doesn't make any difference in the marinade, so why not?

I marinaded tri tip steak for 5 hours. I find with beef the longer the better. I put vegetable oil on the mushrooms and red onions along with some McCormick Montreal Steak seasoning. 

Delicious.

Marinated Steak Shish Kabobs

Recipe from Six Sisters Stuff

Serves 4

• 1 c soy sauce
• 1/2 c white vinegar
• 1/2 c brown sugar
• 1/4 c diced onion
• 2 T vegetable oil
• 2 tsp minced garlic
• 1 tsp ground ginger
• Salt and pepper, to taste
• Other ingredients:
• 1-2 pounds sirloin or flank steak, cut into bite-sized pieces
• 1 red onion, cut into bite-sized pieces
• 1 green bell pepper, cut into bite-sized pieces
• 8 oz mushrooms, cut into bite-sized pieces

Whisk all marinade ingredients together in a bowl or container. Place pieces of steak in the marinade and pierce with a fork to allow juices to soak into the meat. 

Cover and store in the refrigerator for at least three hours (the longer the better!). Let skewers soak in water for up to 30 minutes before grilling to prevent them from burning. 

After meat has marinated, slide alternating pieces of meat, onion, bell pepper and mushrooms onto skewers. 

Heat grill to medium-high heat and grill for 8-10 minutes, or until done.

Peruvian Chicken (Recipe 40 of 150)

Photo from Chelsea's
Messy Apron

A thousand years ago I had a friend named Kippi. We did everything together. She dated one of my other friends and when they broke up, I too was kicked to the curb. Ahem. 

But Kippi lived near Gas Works Park in Seattle. For a couple 4th of July's we'd meet up early at Kippi's and then walk down to see the show. One year, Kippi made a batch of Peruvian Chicken. It was so amazing. So delicious. So much so that I salivate thinking about it. 

I never got the recipe from her. So since then I've tried many, many Peruvian chicken recipes and none of them are like hers. 

This recipe was delicious. I don't know why it's Peruvian though. It seems like a normal lime chicken you'd often see in many Latin recipes. I did some research on Peruvian chicken and the recipes I found are all over the place. Some include amarillo paste - which may be the flavor and color I remember from Kippi's chicken. Stay tuned. More Peruvian chicken in likely on the way. In the meantime, enjoy this one. It's good.

Peruvian Chicken

Recipe from Chelsea's Messy Apron

Serves 4

• 2 large (~1.5 pounds) chicken breasts halved horizontally and pounded to even thickness
• 1 T freshly squeezed lime juice
• 1 tsp honey
• 1/2 tsp minced garlic
• 1 T olive oil
• 1/2 tsp EACH: smoked paprika and ground cumin
• 1/4 tsp dried oregano
• Fine sea salt and freshly cracked pepper

In a small bowl, whisk together 1 tablespoon lime juice, 1 teaspoon honey, 1 clove of minced garlic, 1 tablespoon olive oil, smoked paprika, ground cumin, and dried oregano. Season to taste with salt and pepper; I add 1/2 teaspoon salt and 1/4 teaspoon pepper. Halve chicken breasts horizontally. Using a meat mallet or the bottom of your frying pan, pound breasts to even thickness (you don't want the meat super flat, just even in thickness). Place the prepared chicken in a large plastic bag and pour the marinade mix over. Seal the bag without air and knead to coat all the chicken in the marinade. Refrigerate for 30 minutes up to 6 hours. If possible, make the green sauce now too, so it has a chance to sit and flavors can intensify.

Preheat a grill or grill pan to medium-high heat (about 400 degrees F.)  Place the marinated chicken on the grill. Discard any leftover marinade. Grill for 10-12 minutes, flipping once halfway through, or until chicken juices run clear and internal temperature is at 165 degrees F.

Chicken Lazone (Recipe 39 of 150)

Photo from Salt & Lavender

I'm not surprised this recipe came up in the random shuffle for what to cook this week. I have several recipes for this. In fact, I just searched it on my cooking blog and I've already made this 3 other times. (Oct 2021, Sept 2022, and Dec 2022)

The Dec 2022 was by far the most memorable. It made it to my favorites list I believe. This recipe was almost exactly like that one. It had dried basil and garlic in the ingredient list, where this one does not.  

This recipe was definitely yummy. I got heavy handed on the cayenne, but not so bad that I couldn't eat it. 

I didn't dredge my chicken in flour. I really didn't see a reason to add those extra carbs to this meal that was already heavy in carbs (I ate this over spaghetti). 

Chicken Lazone

Recipe from Salt and Lavender

Serves 4

• 2 large chicken breasts cut in half lengthwise
• 1/2 tsp garlic powder
• Salt & pepper to taste
• Flour for dredging
• 2 T butter
• 1 T olive oil
• 1 c heavy/whipping cream
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 1 dash Italian seasoning
• Fresh parsley chopped, to taste (optional)

Prep your chicken (cut it in half lengthwise so you have 4 thinner cutlets). Sprinkle both sides of each piece of chicken with the garlic powder and salt & pepper. Coat each piece in flour.

Add the butter and oil to a skillet over medium-high heat. Once the pan is hot, cook the chicken for 4-5 minutes/side until it's nice and golden. Take the chicken out of the pan and set it aside.

Stir in the cream and scrape up the brown bits from the bottom of the pan so they're incorporated into the sauce.

Add the remaining spices and whisk them in until you've got a smooth sauce.

Add the chicken back into the pan and cook it for 5 minutes or so until the chicken is cooked through and the sauce has thickened up a bit. Season with more salt & pepper if necessary (I do find the sauce needs a little more salt). Serve with parsley sprinkled over top if desired.

Guinness Beef Stew (Recipe 38 of 150)

When we were in Ireland a handful of years ago, one of our first nights out to dinner I ordered Guinness Stew. I mean, when in Rome and all. The waitress asked if I wanted veggies as a side, and I figured yes, why not. 

The stew was laid before me and this hearty, beefy stew with potatoes in it was ladled over a hefty helping of mashed potatoes. And the side veggies? French fries. I laughed so hard with how they love their potatoes a lot. 

I've made Guinness Stew a hand full of times (here, here, and here). All of them are good, none of them were like the one I had in Ireland. This recipe was good too. Still not as good as Ireland, but I wouldn't expect them to. 

It's a hearty recipe that has good beefy stew flavor. 

Guinness Beef Stew

Recipe from Love From the Oven

Serves 8

• 2 pounds beef chuck boneless
• salt and pepper for seasoning
• 1/2 pound bacon approximately 8 slices
• 3 onions chopped
• 3 garlic cloves minced
• 1/3 c all purpose flour
• 18 ounces Guinness or dark beer you can use 1 and 1/2 of the 18 ounce bottles
• 1 1/2 c beef broth
• 1/4 c tomato paste
• 2 large carrots peeled and sliced
• 2 large celery ribs peeled and sliced
• 1 1/2 c Yukon Gold potatoes cut into 1" cubes
• 2 tsp Worcestershire sauce
• 1 tsp sugar
• 1 tsp pepper
• 1/2 tsp dried thyme
• 1 bay leaf

Begin by cutting the beef chuck into 1 ½ inch pieces, then sprinkle it with salt and pepper and set it aside.

Next in a Dutch oven on medium high heat, add the bacon to the pan and fry. Once fully cooked remove the bacon from the pan, crumble it and set it aside. Leave the bacon fat in the pan.

To the bacon fat, add the beef chuck to the Dutch oven little by little and let it brown. As the pieces cook, remove them and set them on a plate off to the side. Keep the fat in the pan, don’t drain it.

Next, Sauté your onions in the fat for about 5 minutes then add the garlic and allow it to cook for one more minute.

To the onion, garlic, and fat, add the flour and allow it to cook until golden brown.

To the flour mixture, add the Guinness beer and stir well. Gently scrape the brown bits off the bottom of the pan and combine. Add in the tomato paste and beef broth and whisk together. Put the beef and bacon back into the stew and stir.

Next add in the chopped carrots, celery, potatoes, worcestershire sauce, sugar, pepper, thyme, and bay leaf.

Allow the stew to boil then reduce the heat. Cover the dutch oven and let it cook for about 2 hours. Once the two hours is up remove the lid and allow it to simmer for another 30 minutes so it can thicken up. Once you’re ready to serve, remove the bay leaf and enjoy!

Ham and Bean Soup (Recipe 37 of 150)

Photo from Averie Cooks

Every single time I make this soup (like this one or this one) I am remind of my dad. He loved ham
hock and white bean soup. I remember at last twice a year dad would buy a huge ham hock and a couple bags of beans. My job would be to sort the beans from any rocks (which would bring back memories of my grandma). 

I do enjoy a good ham and bean soup. I've not been so successful in the past making this without the sodium count being through the roof. Tonight, I finally learned not to salt anything and it turned out fine. 

The paprika is new to me for this recipe. It added a nice warmth to the flavor profile.  This recipe wasn't that different from the others. The only difference is I salted NOTHING. 

So heed this warning...don't salt until you taste it in the end. 

Ham and Bean Soup

Recipe from Averie Cooks

Serves 8

• 1 T unsalted butter
• 1 large white or yellow onion, diced small
• 1 carrot, peeled, trimmed, and sliced thinly
• 3 to 5 cloves garlic, finely minced
• 2 or 3 fresh thyme sprigs OR 3/4 tsp dried thyme
• 3 15-ounce cans cannellini or great northern beans, drained and rinsed
• 4 c chicken or vegetable stock
• 1 pound ham, cubed (about 3 cups)
• 1 tsp smoked paprika

To a large Dutch oven or stockpot. add the butter, onion, and sauté over medium-high heat for 5 minutes; stir intermittently.

Add the carrot and sauté for another 2 to 3 minutes, stir intermittently.

Add the garlic and sauté for 1 minute, stirring nearly constantly.

Add all the remaining ingredients, bring to a boil, and then reduce the heat to medium-low or low, and simmer for approximately 20 minutes and serve.

Slow Cooker Instructions

To a large skillet, add the butter, onion, and saute over medium-high heat for 5 minutes; stir intermittently.

Transfer the onion, plus all remaining ingredients to at least a 7 to 8-quart slow cooker.

Cover and cook on high for 2 hours or low for 4 hours and serve.

Cajun Caesar Grilled Chicken (Recipe 36 of 150)

I hate it when I try a recipe and look forward to it and it's not great. This is one of those recipes. It's was ok, but not great. It really needed salt to help with the flavor profile. I wouldn't waste your time or energy on this recipe. 

Cajun Caesar Grilled Chicken

Recipe from Plain Chicken

Serves 4

• 1 c Caesar vinaigrette dressing (Kraft)
• 2 T Cajun seasoning
• 1 lemon, juiced
• 4 boneless chicken breasts

Whisk together dressing, Cajun seasoning and lemon juice. Pour over chicken and refrigerate for at least 30 minutes, up to overnight.

Remove chicken from marinade and grill until done, approximately 10 minutes per side.

Bailey’s Chocolate Cheesecake Trifle (Recipe 35 of 150)

Occasionally a recipe gets posted by a friend on FB and I think, "I must make that for book club." This is one of those recipes. The book club ladies love chocolate and I love feeding them chocolate. 

I made quite a few modifications to this recipe. Mostly because I'm a doof and didn't check my ingredient list enough and didn't have some of the items.

For starters, I didn't have Bailey's. I always have Bailey's and was sure I had some. But alas, no. So I figured I'd just use Kahlua. Which I also always have. But no, that was out too. Who am I? I ended up with used some random bottle of Cream de Cocao. Where I got that from is a mystery?

The second change I made is I swapped regular powdered sugar with low carb powdered Sugar (Swerve). I try to cut the carbs where I can. 

The final thing I changed is, we have a glute free book clubber and I couldn't find the GF Oreo's. I almost always find them when I need them so I was surprised when I couldn't. So instead I used some other GF chocolate wafer cookies. They worked well as a substitution. 

So with my changes, this dessert was quite delicious. 

Bailey’s Chocolate Cheesecake Trifle

Recipe from Spaceships and Laser Beams

Serves 4

Cheesecake

• 16 ounces cream cheese softened
• 1 cup powdered sugar
• ¼ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt
• ¼ cup Bailey’s Irish Cream

Chocolate Whipped Cream

• 1 cup heavy whipping cream chilled
• 2 tablespoons Bailey’s Irish Cream
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons powdered sugar
• Additional
• 20 Oreo cookies

In a medium mixing bowl, beat the cream cheese, powdered sugar, cocoa powder, 1 teaspoon vanilla extract, and sea salt together until combined. Add ¼ cup of Baileys and continue beating until smooth and fluffy.

In a separate mixing bowl, beat 1 cup of heavy whipping cream until it doubles in volume and begins to thicken. Add in 2 tablespoons of Baileys, 1 teaspoon of vanilla, 2 tablespoons of cocoa powder, and 2 tablespoons of powdered sugar. Continue beating until the mixture has thickened and stiff peaks form.

Place the Oreo cookies into a gallon-size plastic bag and crush with a rolling pin to form small crumbles.

Place the cheesecake mixture into a piping bag and the whipped cream mixture into a second piping bag.

Beginning with the cookie crumbs, layer the cookie crumbs, cheesecake mixture, and whipped cream mixture into four lowball glasses. Repeat with a second layer of cookie crumbs and cheesecake mixture.

Put an open star piping tip (e.g., Tip #1M) on the whipped cream piping bag and pipe a swirl on the top of each glass. Sprinkle with a few remaining cookie crumbles and serve.