Thursday, December 30, 2010

coco cacao chocolate spread

coco cacao chocolate spread | #Peachcrisp #Southernpeachcobbler #Cookingrecipes #Freshpeachrecipes #Dessertrecipesvideos #Peachcobblervideos #Conveniencefood #Ethnicrecipes #Paleosweetpotato #Paleodishes #Redmeat #Paleoglutenfree

Ingredients

  • 1 can Coconut Milk, not low-fat (400ml / 15 fl oz)
  • 4 tbsp Cacao/Cocoa Powder
  • 4 tbsp Coconut Sugar
  • 1 tsp Vanilla

Instructions

  1. Place everything in a blender and blend for 1-2 mins until everything is mixed and broken up.
  2. Chill for a few hours in the fridge and it's ready.
  3. Keep in the fridge and use within a week.
  4. Use coconut milk that doesn't have added stabilisers as they will prevent it from setting.

recipe adapated >>>>>  here

Tuesday, December 21, 2010

Pizza Quesadillas

Pizza Quesadillas | #Pizza #Quesadillas #Lunchrecipes #Wrapsandwiches #Lunchsnacks #Yummyfood #Cookingrecipes #Healthyrecipes #Veggierecipes #Cookingrecipes #Easydinnerrecipes #Vegetariandishes #Easymeals #Dietrecipes

Ingredients

  • 1 tortilla
  • 2 Tablespoons marinara or pizza sauce
  • 1/4 c. shredded mozzarella cheese
  • Optional additional ingredients: grated Parmesan cheese, sliced pepperoni, mushrooms, onions, bell peppers, sausage, or any other pizza toppings of your choice
  • For dipping: warm marinara sauce

Instructions

  1. Preheat a flat griddle or a large skillet over medium heat.
  2. Spread marinara sauce on half of the tortilla. Sprinkle with shredded mozzarella cheese, and any other toppings of your choice. Add another layer of mozzarella over toppings.
  3. Fold tortilla over.
  4. Spray griddle with cooking spray and cook quesadilla for 2-3 minutes per side, or until browned. Remove to a cutting board and allow the quesadilla to cool for a few minutes. Cut into triangles and serve.

recipe adapted >>>>>  here

Friday, December 17, 2010

Creamy Chicken Florentine

Creamy Chicken Florentine | #Chickenandspinachrecipes #Chickenflorentinerecipe #Chickenandtomatorecipes #Chickenwithheavycreamrecipes #Creamychickenandspinachrecipes #Spinachflorentine #Bakedchickenrecipes #Lowcarbrecipes #Healthychickenrecipes #Ketochickenrecipes #Lowcarbmeals #Easychickenrecipes

Ingredients

  • 4 Chicken Breasts
  • 1 teaspoon Salt
  • 1 teaspoon ground Pepper
  • 1 teaspoon Olive Oil
  • 1 teaspoon Butter
  • 1 teaspoon minced Garlic
  • 1/4 cup White Wine (or chicken broth)
  • 3 cups Baby Spinach loosely packed
  • 1/2 cup Cream Cheese
  • 3/4 cup Heavy Cream

Instructions

  1. Season the chicken breasts with salt and pepper on both sides.
  2. Heat olive oil and butter in a large skillet over medium high heat and add the chicken breasts. Cook the breasts for 4-5 minutes on each side until cooked through and a light golden brown. Remove the chicken onto a plate.
  3. In the same pan, add garlic and saute for minute until fragrant. Add white wine to the pan and let it simmer and reduce for a few minutes. Stir the wine around so that any bits stuck to the bottom of the pan come off.
  4. Add the spinach and cook until wilted while stirring occasionally. This will take about two minutes. Once the spinach has wilted, add cream cheese and heavy cream. Bring this to a gentle simmer, making sure that the cream cheese has completely melted and is mixed well.
  5. Add the chicken breasts back to the pan, spoon the sauce over and simmer for a minute or two before turning off the heat. Serve hot.

Recipe has been adapted from >>>>>  here

Wednesday, December 15, 2010

Sugar Free Low Carb Keto Avocado Brownies

Sugar Free Low Carb Keto Avocado Brownies | #Lowcarbdesserts #Lowcarbrecipesdessert #Sugarfreedesserts #Ketodessertrecipes #Ketodietrecipes #Sugarfreelowcarb #Ketoblueberryrecipes #Ketofatbombs #Paleosnacks #Ketosweetseasy #Ketosnackseasy #Veganketorecipes

Ingredients

  • 250 g avocado about 2
  • 1/2 tsp vanilla
  • 4 tbsp cocoa powder
  • 1 tsp stevia powder
  • 3 tbsp refined coconut oil
  • 2 eggs
  • 100 g lily's dark chocolate melted
  • Dry Ingredients
  • 90 g blanched almond flour
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup erythritol

Instructions

  1. Preheat the oven to 180C/350F.
  2. In a separate bowl, combine the dry ingredients together and whisk together.
  3. Peel the avocados. Weigh or measure your avocados. Place in a food processor. Process until smooth.
  4. Add each wet ingredient to the food processor, one at a time, and process for a few seconds until all of the wet ingredients have been added to the food processor.
  5. Add the dry ingredients to the food processor and mix until combined.
  6. Place a piece of parchment paper over a 30x20cm (12''x8'') baking dish and pour the batter into it. Spoon evenly and place in the preheated oven. Bake for 30 minutes, or until a toothpick inserted in the middle comes out half clean. The top should be soft when you touch it with your fingers.
  7. Take out of the oven, let it cool completely before slicing into 12 pieces.

recipe adapted  >>>>>  here

Sunday, December 12, 2010

Pistachio Pudding Cake

Pistachio Pudding Cake | #Bestvanillacakerecipe #Pistachiocakeeasy #Groundmeatrecipes #Bestbirthdaycakerecipe #Recipeswithhamburgermeat #S’morescookies #Pistachiocakeeasy #Pistachiodessertcake #Pistachiodip #Watergatecakerecipe #Hawaiiandreamcake #Pistachiopuddingcake

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 4 large eggs
  • 1 cup club soda
  • 1/2 cup canola oil
  • 1/2 cup chopped walnuts
  • ICING:
  • 1 cup cold heavy whipping cream
  • 3/4 cup cold 2% milk
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 2 teaspoons confectioners' sugar
  • 1/2 cup chopped walnuts

Instructions

  1. In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.

Recipe has been adapted from >>>>>  here

Earthquake Cake Recipe

Earthquake Cake Recipe | #Dessertrecipes #Cupcakecakes #Cakedesserts #Yummycakes #Cakecookies #Cakefrosting #Yummycakes #Pumpkincakerecipes #Falldessertrecipes #Pumpkindessertrecipes #Pumpkinearthquakecake #Earthquakecakerecipes


Ingredients

  • cooking spray
  • 1/2 cup chopped pecans
  • 1 1/2 cups sweetened flaked coconut
  • 1 box chocolate fudge cake mix
  • eggs, oil and water according to cake mix package
  • 1/2 cup butter melted
  • 8 ounces cream cheese softened
  • 2 1/2 cups powdered sugar
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
  2. Place the pecans and coconut in an even layer in the bottom of the pan.
  3. Prepare the cake mix according to package directions and pour the cake batter over the coconut and pecans.
  4. Place the cream cheese in a medium bowl and beat with a mixer until smooth. Add the butter and beat until combined.
  5. Gradually add the powdered sugar to the cream cheese mixture and beat on low speed until smooth.
  6. Place dollops of the cream cheese mixture on top of the cake batter. Sprinkle the chocolate chips over the cake.
  7. Bake the cake for 40 minutes or until the cake has set.
  8. Cool, cut into squares and serve.

Recipe has been adapted from >>>>>  here

Cherry Vanilla Cheesecake Bars

Cherry Vanilla Cheesecake Bars | #Cookingrecipes #Dessertrecipes #Fooddishes #Dessertbars #Veggierecipes #Cheesecakebars #Cookiebarsrecipes #Goodhumorstrawberryshortcaketrifle #Strawberryshortcakeoreotrifle #Blueberrycheesecakecrumbcake #Dessertrecipes #Dessertsforparties




Ingredients

  • FOR THE BASE & CRUMB TOPPING
  • 1½ cups flour
  • ⅓ cup firmly packed brown sugar
  • ½ cup cold butter
  • FOR THE CHEESECAKE FILLING
  • 1 cup (8 ounces) cream cheese
  • ½ cup sugar
  • 3 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 large egg
  • ⅔ cup glace cherries , cut in quarters (well drained maraschino cherries will also work, I rinse them and drain them on paper towels before cutting them)


Instructions

  1. In a food processor pulse together the flour, brown sugar and butter until crumbly (or simply cut the butter through the flour and sugar with a pastry knife or two butter knives held between your fingers)
  2. Save a ½ cup of this crumble mixture to sprinkle over the top later.
  3. Press the rest of the crumble mixture into the bottom of a greased or parchment lined 8x8 inch square baking pan.
  4. Bake at 350 degrees F for 15 minutes. Remove from oven and let cool for a few minutes while preparing the cheesecake filling.
  5. Beat together the cream cheese, white sugar, lemon juice and vanilla extract until smooth.
  6. Beat in the egg.
  7. Fold in the chopped cherries.
  8. Spread the cheesecake mixture evenly onto the pre-baked cookie base and sprinkle the reserved cookie crumble over the surface.
  9. Bake at 325 degrees F for 20 - 30 minutes or until the cheesecake is set at the centre.
  10. Let cool completely in the pan before cutting and serving.
  11. Refrigerate in airtight containers. Freezes well too.

RECIPE ADAPTED  >>>>>  here


Wednesday, December 8, 2010

WEIGHT WATCHERS NO BAKE CHOCOLATE COOKIES

WEIGHT WATCHERS NO BAKE CHOCOLATE COOKIES | #Weightwatchersblackberrycobbler #Weightwatchersrecipessnacks #Weightwatchersmealsbreakfast #Wwnobakecookies #Butterfingerweightwatchersdessert #Chocolatedessertrecipes #Weightwatchersmeals #Weightwatcherdinners #Wwchickenpotpierecipe #Weightwatchersfreestylerecipes #Healthychickenpotpie #Spaghetticasserolewithcreamcheese

Ingredients

  • 1⁄2 cup light butter
  • 1⁄2 cup 1% low-fat milk
  • 1 cup white sugar
  • 4 tbsp unsweetened cocoa powder
  • 1⁄2 cup reduced fat peanut butter
  • 1 tsp vanilla extract
  • 1⁄4 tsp salt
  • 3 cup quick cooking oats
  • 1⁄2 cup pecans, chopped (optional)

Instructions

  1. Mix together butter, milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil and cook for 1 minute. Remove from heat and stir in peanut butter, vanilla extract, and salt. Stir in oats and pecans. Using a small cookie scoop or teaspoon, drop onto wax or parchment paper. Allow cookies to stand for 1 hour or until set

Recipe has been adapted from >>>>>  here

Tuesday, December 7, 2010

cajun butter steak bites

Delicious Cajun Butter Seak Bites #delicious #food #recipes #steak #Food_recipes_for_dinner #Garlic_overload_burgers #Honey_siracha_chicken #Quick_easy_dinner #Chicken_recipes_videos #Chicken_recipes_easy



Ingredients

  • For Cajun Seasoning:
  • 1 tablespoon mild paprika
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder, add more if you like heat
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon brown sugar KETO: use brown sugar substitute
  • 1/2-3/4 teaspoon cayenne pepper, add more if you like heat
  • 1/4 teaspoon cracked black pepper to taste
  • For Steak:
  • 23 oz (650 g) steak, cut into 2-inch cubes (Sirloin, Rump, New York Strip, Porterhouse or Ribeye)
  • 1-2 tablespoons canola oil, divided
  • 1/4 cup butter
  • 4 cloves garlic finely chopped


Instructions

  1. Combine cajun seasoning in a shallow bowl. Add the steak bites and toss to evenly coat.
  2. Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot.
  3. Sear the steak bites in batches for 2-3 minutes each side until edges are crispy and browned, adding extra oil as needed. Set aside.
  4. Reduce heat to medium. Add butter to the skillet and heat until melted. Sauté the chopped garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan.
  5. Take the pan off the heat. Throw the steak bites back in and toss through the garlic butter to evenly coat.
  6. Serve warm.

recipe adapted >>>>>  here


Friday, December 3, 2010

VEGAN LEMON CURD TART RECIPE

VEGAN LEMON CURD TART RECIPE | #Vegetarianrecipes #Healthydinnerrecipes #Plantbasedmeals #Sweetpotatorecipes #Dairyfreedessert #Quinoarecipes #Glutenfreedesserts #Glutenfreebaking #Glutenfreerecipes #Cookingrecipes #Paleoglutenfree #Glutenfreesweets #Lowcarbzucchinirecipes


Ingredients

CRUST:
  • 1 1/2 c oats 
  • 1 1/2 c almond meal 
  • 2 tbsp. coconut sugar 
  • 1/8 tsp. salt 
  • 1/4 c vegan butter
LEMON CURD FILLING: 
  • 1 c lemon juice (about 4 lemons) 
  • 4 tbsp. cornflour 
  • 1/2 c rice malt syrup 
  • 4 tbsp. coconut oil 
  • zest of 2 lemons
INSTRUCTIONS
FOR THE CRUST:
  1. Preheat oven to 180C and lightly butter a 25cm round tart pan.
  2. Add your oats to a high speed blender or food processor, and mix until it forms a flour.
  3. Add almond meal, sugar and salt. Pulse a couple of times to combine them with the oat flour.
  4. Add butter by small spoonfuls, and pulse until it forms a dough. It should stay together if pressed between your fingers.
  5. Press the dough into a tart pan. Using a fork, prick the base several times. Bake for 12-14 minutes. It should still be lightly coloured. Let cool.
FOR THE FILLING:
  1. Pour the lemon juice into a medium pot. Add the cornflour and whisk until smooth.
  2. Turn the heat on low to medium. Add rice malt syrup, coconut oil and zest to the pot. Stir frequently, making sure to scrape the bottom so it doesn''t stick. Once it starts to thicken, add the coconut milk. Again, stir frequently until it starts to thicken again and reaches a curd consistency.
  3. Let cool slightly before pouring into the tart shell. Set for at least 2 1/2 - 3 hours in the fridge. Leave overnight for a firmer texture as above.
  4. 2 c canned coconut milk 
Note **if you’re short on time you can soak the cashews in boiling water for 15 minutes instead.

recipe adapted by here 

Tuesday, November 30, 2010

Air Fryer Popcorn Chicken

Air Fryer Popcorn Chicken | #AirFryer #Popcorn #Chicken #Airfryerpopcornchicken #Popcornchickenrecipe #Airfryerrecipeschicken #Airfryerketorecipes #Airfryerchicken #Foodininjarecipes #Airfryrecipes #Airfryerovenrecipes #Airfrierrecipes #Airfryerrecipeseasy #Airfriedfood #Airfryerrecipeschicken



Ingredients

  • Marinade
  • 2 lbs chicken breast tenders, cut into small pieces
  • 2 cups almond milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 ground paprika
  • Dry Ingredients
  • 3 cups flour
  • 3 tsp salt
  • 2 tsp black pepper
  • 2 tsp paprika
  • oil spray


Instructions

  1. Set aside three shallow bowls on the counter.
    In a large ziplock bag, add the chicken and marinade ingredients. Marinade in the refrigerator for at least 2 hours, up to 6 hours. 
  2. In a large shallow bowl, add the dry ingredients.
  3. After marinating, place chicken and marinade into a large bowl. Working in small batches, dredge chicken chunks into dry ingredients, shake off excess flour, dunk again briefly into the marinade, then dredge for a second time in the dry ingredients, fully coating each piece of chicken. Be sure to gently shake off excess flour mixture.
  4. Spray olive oil onto the bottom and sides of the inside of the air fryer vessel. Place breaded chicken in an even layer; set aside the rest of the chicken. Give the tops of the chicken in the air fryer vessel a quick spray with olive oil, then place into the air fryer. 
  5. Cook in the air fryer at 370 degrees for 10 minutes; shake halfway through. NOTE: depending on the size and amount of chicken, you may need to allow yours to cook in the air fryer for 2-3 minutes more.
  6. Remove from the air fryer, and repeat steps until you're finished with all of the chicken (four batches for me; it may be more or less for you, depending on how you cut your chicken pieces). 
  7. Serve immediately. Place any extra chicken into freezer-safe plastic bags and freeze for up to 2-3 months. 

recipe adapted >>>>>  here


Chocolate Chip Yogurt Gluten Free Quick Bread

Chocolate Chip Yogurt Gluten Free Quick Bread | #Glutenfreeolivegardenbreadsticks #Glutenfreebreadsticks #Gfbananabread #Glutenfreecooking #Glutenfreedesserts #Foodswithgluten #macarons #Hotchocolatemacarons #Cookingrecipes #Cakerecipes #Sweetrecipes #Deliciousdesserts

Ingredients

  • 1 3/4 cups (245 g) all-purpose gluten free flour (I used Better Batter)
  • 6 tablespoons (54 g) cornstarch
  • 1 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup (150 g) granulated sugar
  • 6 tablespoons (84 g) unsalted butter, at room temperature
  • 1 cup (227 g) plain yogurt, at room temperature
  • 2 eggs (120 g, out of shell) at room temperature, beaten
  • 3 ounces miniature chocolate chips, tossed with 1 teaspoon cornstarch

Instructions

  1. Preheat your oven to 350°F. Grease well a standard 9-inch by 5-inch loaf pan and set it aside.
  2. In the bowl of a stand mixer (or a large bowl with a hand mixer), place the flour blend, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well with a separate, handheld whisk. Create a well in the center of the dry ingredients, and add the butter, yogurt, and eggs. Mix on medium speed to combine with the paddle attachment or your handheld mixer. The batter will be thick. Add the chocolate chips tossed with cornstarch, and mix with a spatula or spoon until the chips are evenly distributed throughout the batter. Scrape into the prepared baking pan and, with wet hands, smooth the top. To create a dome shape, run a wet spatula along the edges of the pan and pull the batter toward the center. For a uniform split down the center as the bread rises in the oven (instead of a more haphazard split), slash down the center of the loaf with a sharp knife, about 1/4-inch deep.
  3. Place the pan in the center of the preheated oven and bake for 30 minutes. Reduce the oven temperature to 325°F, and continue to bake for another 20 minutes, or until the top of the loaf springs back when pressed lightly and a toothpick inserted in the center comes out with, at most, a few moist crumbs attached. Remove from the oven and allow to cool in the loaf pan for 15 minutes before transferring to a wire rack to cool completely. Slice once cool and serve.

RECIPE ADAPTED >>>>>  here

Sunday, November 28, 2010

banana oatmeal muffins blender recipe

banana oatmeal muffins blender recipe | #Breakfastideashealthy #Overnightoats #Healthybreakfastrecipes #Veganbreakfast #Healthybreakfastonthego #Chiaseedpuddingalmondmilk #Brownsugarcinnamonoatmeal #Cinnamonrolloatmeal #Cinnamonoatmealrecipes #Oatmealrecipesbreakfast #Cookingrecipes #Dessertrecipes

Ingredients

  • 2 cups oats — quick cooking or old fashioned
  • 2 large very ripe bananas
  • 2 large eggs
  • 1 cup plain nonfat Greek yogurt
  • 2 to 3 tablespoons honey*
  • 1 1/2 teaspoons baking powder — I prefer aluminum free
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • Up to 1/2 cup mix-ins: chocolate chips — mini or regular, chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen and rinsed)

Instructions

  1. Preheat the oven to 400 degrees F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Set aside.
  2. Place the all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.
  3. Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate but still taste delicious. Remove from the pan and enjoy!

recipe adapted >>>>>  here

Saturday, November 27, 2010

Muddy Buddies Recipe

Muddy Buddies Recipe | #Chexmuddybuddyrecipe #Glutenfreepuppychow #Glutenfreehalloweentreats #Glutenfreemuddybuddies #Betterthansexchexmix #Snickerdoodlechexmixrecipes #Halloweenpuppychow #Browniebatterpuppychow #Halloweenmuddybuddies #Halloweentreats #Dessertrecipes #Sweetsnacks

Ingredients

  • 9 cups Rice Chex™, Corn Chex™ or Chocolate Chex™ cereal (or combination)
  • 1 cup semisweet chocolate chips
  • 1/2 cup peanut butter
  • 1/4 cup butter or margarine
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar

Instructions

  1. Into large bowl, measure cereal; set aside.
  2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
  3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Recipe adapted >>>>>  here

Tuesday, November 23, 2010

Garlic Parmesan Crusted Salmon and Asparagus

Garlic Parmesan Crusted Salmon and Asparagus | #Cookingrecipes #Seafoodrecipes #Seafooddishes #Fishdishes #Yummyfood #Foodanddrink #Bakedsalmonrecipesoven #Easysalmonrecipesbaked #Garlicbuttersalmon #Salmonmarinaderecipes #Ketosalmonrecipes #Salmondinnerideas

Ingredients

  • 1.5 lb salmon (3-4 salmon fillets)
  • 1 lb asparagus ends trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil or more
  • 6 garlic cloves minced
  • 1 cup Parmesan cheese shredded
  • 1/4 cup parsley fresh, chopped

Instructions

  1. Preheat oven to 400 F. Line baking sheet with parchment paper (make sure the parchment paper packaging says that it's safe to use at 400 F).
  2. Pat dry salmon. Brush with 2 tablespoons of olive oil from all sides. Season with salt and pepper. Place the salmon, skin side down, on a parchment paper lined baking sheet. Coat asparagus with olive oil, season with salt and pepper, and place around salmon on a baking sheet.
  3. Spread minced garlic on top of the salmon and the asparagus. Top with grated Parmesan cheese.
  4. Bake the salmon in the preheated oven at 400 F for 15-20 minutes.
  5. Remove from the oven, top with chopped fresh parsley before serving.

Recipe adapted >>>>>  here

Sunday, November 21, 2010

Peanut Butter Meltaway Cookies


Peanut Butter Meltaway Cookies | #Blackberryrecipes #Brownieswithpeanutbutterfrosting #Peanutbutterdesserts #Biscuitsandchocolategravy #Peanutbutterfrostingeasy #Brownieicing #Peanutbutterdesserts #Butterbeercookies #Harrypottertreats #Chocolatepeanutbuttercookies #Butterbeerrecipeharrypotter #Harrypotterdessert


Ingredients

  • 1/2 Cup Creamy Peanut Butter
  • 1/2 Cup Unsalted Butter, softened
  • 1/2 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 1 Large Egg
  • 1/2 Teaspoon Vanilla
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 1/4 Cup Flour
  • 1 1/2 Cups Hersheys Meltaway Chocolates
  • 1/3 Cup Cinnamon Sugar for rolling

Instructions

  1. Heat the oven to 350 degrees.
  2. Place the cinnamon sugar in a small bowl. Set aside. In a standing mixer, combine the peanut butter, butter, brown sugar and white sugar.
  3. Mix on medium high speed for 1-2 minutes, and the mixture become creamy.
  4. Add the egg and vanilla and mix to combine.
  5. In a separate bowl, combine the dry ingredients and slowly add to the wet ingredients with the mixer running.
  6. Mix until combined and turn off the mixer. Place a tablespoon amount of dough in your hand and flatten on your palm.
  7. Add the meltaway and fold the dough over the chocolate and then roll into a ball.
  8. Roll the dough in the cinnamon sugar and place on a parchment lined baking sheet.
  9. Bake for 8-10 minutes and remove from the oven. Best eaten while warm.

recipe adapted >>>>>  here

Monday, November 15, 2010

Kiwi Blueberry Mojito

Kiwi Blueberry Mojito | #Kiwi #Blueberry #Mojito #Yummydrinks #Fundrinks #Summerdrinks #Cocktailrecipes #Nonalcoholic #Refreshingdrinks #Cocktaildrinks #Cocktailrecipes #Yummydrinks #Summerdrinks #Partydrinks #Fundrinks

Ingredients

  • 6 kiwis, peeled and cut in half or quartered
  • 4 kiwis, peeled and sliced - to be used as garnishes
  • 6 ounces of blueberries, to be crushed
  • 6 ounce of blueberries, to be kept whole as garnishes
  • ¼ cup fresh lime juice, from 1-2 limes
  • ~ ½ cup sugar, adjust to taste
  • 4 ounce pack of mint, leaves only
  • 1 ½ - 2 cups of sparkling water
  • 1 to 1 ½ cups of rum, adjust based on your preference
  • Ice as needed
  • Blue and/or green sugar to decorate glass rims

Instructions

  1. Place the cut kiwis in a small food processor with the sugar and lime juice, pulse until you have coarse puree. Mix the kiwi puree with the rum, you can start by adding the lower amount and then adjust as you prepare the drink.
  2. Gently crush the first 6 ounces of blueberries using a muddler.
  3. You can make the mojitos in pitcher or in individual glasses.
  4. Moisten the rims of the glasses with a slice of lime and garnish the rims with the sugar. If you can’t find blue and/or green sugar, you can use blue/green cookie sugar sprinkles.
  5. To make it in a pitcher, pour the kiwi puree into the pitcher, add a layer of ice, add a good amount of mint leaves and kiwi slices. Next add a few more ice cubes, and then add the crushed blueberries, some more mint leaves and whole blueberries. Top off with the sparkling water and mix gently. Taste and add more rum, sparkling water, or sugar if needed.
  6. To make the drink in individual glasses, follow a similar process as for the pitcher, but add a few whole blueberries at the beginning. You can also add a slice of kiwi with the blueberries at the end.

recipe adapted >>>>>  here

Sunday, November 7, 2010

Chocolate Peanut Butter Cake Recipe

Chocolate Peanut Butter Cake | #Cakeideas #Cookiesandcreamcake #Chocolatebirthdaycake #Chocolateoreocake #Cupcakecakes #Oreodessert #Chocolatecakewithpeanutbuttericing #Chocolatecakepeanutbutterfrosting #Moistchocolatecake #Chocolatepeanutbuttercakeeasy #Homemadechocolatepeanutbuttercake #Reesespeanutbuttercake

Ingredients

  • 1 oz Unsweetened Bakers Chocolate
  • 2-3 tbsp Peanut Butter
  • 2 tbsp Butter
  • 1 tbsp Heavy Whipping Cream
  • 1 large Egg
  • 2 tbsp erythritol
  • 5-7 liquid Liquid Stevia
  • 1 tbsp Unsweetened Cocoa Powder
  • 2 tsp Coconut flour
  • 1/4 tsp Baking powder

Instructions

  1. Optional Make Ahead: In our video we made a frozen peanut butter disc to optimize peanut butter to chocolate ratio and it's also perfectly melty when you cut into the cake. You can also choose to dollop in 2-3 tbsp of peanut butter right into the middle.**To increase sweetness you may want to add 5 drops of stevia to the peanut butter.
  2. Combine bakers chocolate and butter and melt in a microwave safe bowl in bursts of 30 seconds.
  3. Add cream, egg and stevia drops to the chocolate and butter mixture. Set aside.
  4. Combine all dry ingredients: erythritol, coco powder, coconut flour and baking powder in a separate bowl.
  5. Mix the dry ingredients into the wet ingredients until you get a smooth uniform thick batter.
  6. Pour half the batter into your greased ramekin or springform pan. We use a 4" springform pan for this.
  7. Place the peanut butter right in the center without allowing it to run to the edges.
  8. Pour the second half over the peanut butter.
  9. Bake in a 400 degree oven for 13-15 minutes.
  10. You'll know it's done when the edges have firmed and the center is still a little jiggly/not fully cooked seeming.
  11. Serve immediately and enjoy!

recipe adapted >>>>>  here

Monday, November 1, 2010

Honey Rosemary Grapefruit Sodas

Honey Rosemary Grapefruit Sodas | #Honey #Rosemary #Grapefruit #Sodas #Summerdrinks #Drinkphotography #Grapefruitrosemaryfizz #Blackberrycocktail #Summerfood #Cocktaildrinks #Traditionalmexicanfood #Homemadehorchata #Raspberrylimeade #Mexicanfoodauthentic #Grapefruitrosemaryfizz #Mexicanricedrinkrecipes

Ingredients

    for the rosemary grapefruit simple syrup (makes about 1-1/2 cups):
  • 1 cup water
  • 3/4 cup organic cane sugar
  • 1/4 cup honey
  • 1/4 cup fresh grapefruit juice
  • 2 large strips of grapefruit zest
  • 2–3 large sprigs of fresh rosemary
  • for the honey rosemary grapefruit sodas:
  • 1–2 parts rosemary simple syrup
  • 2 parts fresh grapefruit juice
  • 3–4 parts sparkling water (I like LaCroix)
  • ice/fresh rosemary sprigs/grapefruit slices for serving/garnish

Instructions

make the rosemary grapefruit simple syrup:
Heat the water, sugar, honey, and grapefruit juice in a medium sauce pan over medium heat, stirring occasionally, until the sugar is dissolved, about 5 minutes.
Add the grapefruit zest and rosemary, and let gently simmer for another 5 minutes. Remove from the heat, and steep for up to an hour.
Strain through a fine-mesh sieve into a glass jar, and chill before serving. Can be made in advance, and stored in the refrigerator for about a week.
make the honey rosemary grapefruit sodas:
To serve, fill a highball glass with ice. Add the rosemary simple syrup and fresh grapefruit juice. Stir to combine. Top with soda/sparkling water.
Garnish with grapefruit slices and/or a sprig of rosemary. Serve and enjoy!

recipe adapted >>>>>  here

Thursday, October 28, 2010

Triple Berry French Toast Casserole

Triple Berry French Toast Casserole | #Breakfastcookiesforkids #Breakfastcookieshealthy #Makeaheadbreakfast #Oatmealbreakfastcookies #Campingsnacksmakeahead #Cookingrecipes #Breakfastenchiladasmakeahead #Groundsausagerecipes #Breakfastsausagerecipes #Sausagecheddarbiscuits #Tripleberryfrenchtoastcasserole #Breakfastbiscuits



Ingredients

  • 16 oz French bread cut into 1-inch cubes
  • 4 eggs
  • 1 cup almondmilk or regular milk
  • 1 tsp vanilla extract
  • 1 tbsp granulated sugar
  • 3/4 tsp ground cinnamon
  • 5 cups frozen berries raspberry, blackberry, blueberry blend
  • 1/2 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1 tbsp cornstarch
  • 1 tbsp granulated sugar


Instructions

  1. Preheat oven to 350F.
  2. Spray a 9x13 inch baking dish with cooking spray. set aside.
  3. Place bread cubes in a large bowl.
  4. In a medium bowl, combine, eggs, milk, vanilla extract, 1 tablespoon of sugar, and cinnamon and whisk together until blended.
  5. Pour egg mixture over the top of the bread cubes, stirring to coat. Let sit for 5 to 10 minutes, stirring occasionally.
  6. In a medium bowl, combine frozen berries, 1/2 cup of sugar, cinnamon, and cornstarch. Stir to combine.
  7. Pour berries into prepared baking dish.
  8. Spoon bread over the top.
  9. Sprinkle the top with 1 tablespoon of sugar.
  10. Bake for 35 to 45 minutes or until bubbling and golden brown.
  11. Sprinkle with powdered sugar (I use my OXO dusting wand) and top with fresh berries, whipped cream, or maple syrup if desired.

RECIPE ADAPTED  >>>>>  here



Rated 4.6/5 based on 347 customer reviews

Slow-Cooker Chocolate Chip Cookie

Slow-Cooker Chocolate Chip Cookie | #Crockpotcoffeecake #Crockpotdesserts #Cookingrecipes #Dessertrecipes #Crockpotslowcooker #Crockpotcooking #Pumpkinchocolatechipcookiesdelish #Crockpotbrownies #Crockpotbrownies #Crockpotchocolatechipcookie #Instantpotchocolatechipcookies #Crockpotmonkeybreadeasy




Ingredients

  • 1/2 c. (1 stick) butter, softened
  • 1/2 c.granulated sugar
  • 1/3 c.packed brown sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • Large pinch salt
  • 1 1/2 c. chocolate chips


Instructions

  1. Grease the bowl of your slow cooker with cooking spray. Using two 4” to 5” strips parchment paper, line the bowl in an “x” formation. Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in egg and vanilla extract.
  2. Add flour, baking soda, and salt and stir until fully combined. Fold in chocolate chips. Pour cookie dough into slow cooker and smooth top with a spatula.
  3. Cover and cook on high for 2 1/2 to 3 hours (or low for 5 to 6 hours), or until the cookie is almost completely cooked through and only slightly soft in the center. Cookie can be kept warm in slow-cooker for up to 3 hours. Remove insert from slow cooker base and place on a cooling rack to cool. Use the parchment paper to remove the cookie, slice and serve.

  recipe adapted >>>>>  here



Rated 4.2/5 based on 321 customer reviews

Wednesday, October 27, 2010

Simple Hummus Without Tahini



Simple Hummus Without Tahini | #Hummusrecipewithouttahini #Howtomaketahini #Cookingrecipes #Vegetarianrecipes #Veganrecipes #Foodprocessorrecipes #Cookingrecipes #Appetizerrecipes #Workoutfood #Appetizersnacks #Yummyfood #Veggierecipes



Ingredients

  • 1 (15 oz.) can garbanzo beans (chickpeas), drained and rinsed
  • 2 to 4 tbsp. water
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. lemon juice
  • 1 garlic clove minced
  • 3/4 tsp. ground cumin
  • 1/4 to 1/2 tsp. salt


Instructions

  1. Add the garbanzo beans, 2 tablespoons of water, the olive oil, lemon juice, garlic, cumin, and 1/4 teaspoon of salt to a food processor. Process until smooth and creamy. If needed, add additional water to thin out the hummus and 1/4 teaspoon of salt to your taste preference.
  2. Store covered in the refrigerator.

Simple Hummus Without Tahini | #Hummusrecipewithouttahini #Howtomaketahini #Cookingrecipes #Vegetarianrecipes #Veganrecipes #Foodprocessorrecipes #Cookingrecipes #Appetizerrecipes #Workoutfood #Appetizersnacks #Yummyfood #Veggierecipes

Recipe adapted >>>>>  here



Rated 4.4/5 based on 782 customer reviews

Sunday, October 24, 2010

Spiralized Apple Crumble

Spiralized Apple Crumble | #Howtostorezoodles #Howtofreezezoodles #Butternutsquashnoodles #Spiralizedzucchinirecipes #Storingzucchininoodles #Spiralizerrecipeshealthy #Homemadefettucininoodles #Cookingrecipes #Healthyrecipes #Dinnerrecipes #Dessertrecipes #Lowcarbrecipes

Ingredients

  • 9 medium red apples of choice – spiralized on the 2nd largest setting*
  • 1 tsp cinnamon
  • 1/3 cup coconut sugar (or brown sugar)
  • juice, ½ orange
  • zest, 1 orange
  • For the crumble:
  • 1 cup almond meal
  • 1 cup rolled oats
  • 1/3 cup coconut sugar (or brown sugar)
  • 1 tsp cinnamon
  • 1/4 cup coconut oil (room temp – not melted)
  • pinch of salt
  • optional: pinch of nutmeg

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spray a 9 x 13 inch baking dish with coconut oil spray.
  3. Place spiralized apples in a large bowl and top with cinnamon, coconut sugar, orange juice and zest.
  4. Spread out in baking dish.
  5. Add almond meal, rolled oats, coconut sugar, cinnamon, salt and nutmeg if using to bowl and stir.
  6. Place coconut oil in bowl and using hands mix crumble mixture together until crumbly. Don’t be afraid to get in there and dirty!
  7. Sprinkle crumble mixture on top of apples.
  8. Bake for 40 minutes.
  9. Serve warm.

RECIPE ADAPTED  >>>>>  here

Tuesday, October 19, 2010

Keto Cloud Bread

Keto Cloud Bread | #Ketodinnerrecipeseasy #Ketocloudbreadrecipe #Ketobiscuits #Ketodinnerrolls #Easylowcarbdinner #Lowcarbpizzarolls #Ketodessertrecipes #Ketosnacks #Ketocloudbread #Cloudbreadrecipeketo #Easyketocheesecake #Ketostrawberrycheesecake

Ingredients

  • 3 Large eggs room temperature.
  • 1/4 teaspoon cream of tartar.
  • 3 57 g Tablespoons cream cheese.
  • 2 Tablespoon Parmesan cheese.
  • A pinch of garlic salt
  • 1/2 teaspoon dried oregano.

Instructions

  1. Preheat oven to 300F.
  2. Separate egg whites and yolks.
  3. Add cream cheese, parmesan cheese, garlic salt and oregano to the yolks and mix well.
  4. Beat egg white and cream of tartar until you get a stiff peak.
  5. Using a spatula, gradually and carefully fold the yolk mixture into the egg white mixture.
  6. Spoon mixture into a baking sheet lined with an oiled silpat, make 10 mounds for small buns or 6 for larger buns.*
  7. Bake for 30 minutes, then let them cool completely.**

Recipe has been adapted from >>>>>  here

Sunday, October 17, 2010

White Chocolate Reese’s Pieces Peanut Butter Chip Cookies

White Chocolate Reese’s Pieces Peanut Butter Chip Cookies | #chocolate #cookies #reeses #pieces #peanut #butter #white #thick #chewy #chip #and #soWhite  #Fall bucket list for teens #Fall party ideas #Fall party food #Dessert recipes #Cookie desserts #Fall desserts Chocolate Reese’s Pieces Peanut Butter Chip Cookies White Chocolate Reese's Pieces Peanut Butter Chip Cookies - so thick and chewy!White Chocolate Reese's Pieces Peanut Butter Chip Cookies - so thick and chewy!



Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 cup + 2 tablespoons light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 large eggs, at room temperature
  • 1 cup white chocolate chips
  • 1 cup peanut butter chips
  • 1/2 cup Reese's Pieces (I used the minis but full-sized are OK, too)

Instructions

  1. Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside. In a medium sized bowl whisk together the flour, baking soda, and sea salt; set aside.
  2. Add the sugars, vanilla, and butter to a large bowl and whisk until light and fluffy; about 2 minutes (I recommend using a stand mixer/ handheld mixer to help here, if you have one). Add the eggs and beat quickly – for only about 30 seconds – until they’re just combined. Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in white chocolate, peanut butter chips, and Reese's Pieces.
  3. Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven and bake for 11 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.

RECIPE ADAPTED >>>>>  here

Tuesday, October 12, 2010

Baklava

Baklava | #Baklavarecipegreek #Baklavarecipetraditional #Greekfoodrecipes #Greekrecipesauthentic #Kataifirecipe #Baklavabites #Baklavarecipegreek #Greekfoodrecipes #Greekdesserts #Walnutrecipes #Greekrecipesauthentic #Disneyfoodrecipes

Ingredients

  • FOR THE SUGAR SYRUP:
  • 1 ¼ cups granulated sugar
  • ¾ cup water
  • 1/3 cup honey
  • 1 Tablespoon lemon juice
  • 3 large strips lemon zest removed in large strips with vegetable peeler
  • 1 medium cinnamon stick
  • 5 whole cloves
  • 1/8 teaspoon table salt
  • FOR THE NUT FILLING:
  • 8 ounces blanched slivered almonds
  • 4 ounces walnuts
  • 1 ¼ teaspoons ground cinnamon
  • ¼ teaspoons ground cloves
  • 2 Tablespoons granulated sugar
  • 1/8 teaspoon table salt
  • EVERYTHING ELSE:
  • 1 cup unsalted butter melted
  • 1 pound frozen phyllo thawed

Instructions

  1. MAKE THE SUGAR SYRUP:
  2. Combine syrup ingredients in a small saucepan and bring to a full boil over medium-high heat, stirring occasionally to ensure that sugar dissolves. Transfer to 2-cup measuring cup and set aside to cool while making and baking baklava; when syrup is cool, discard spices and lemon zest. (Cooled syrup can be refrigerated in an airtight container up to 4 days.)
  3. MAKE THE NUT FILLING:
  4. Pulse almonds in a food processor until very finely chopped, about twenty 1-second pulses; transfer to a medium bowl. Pulse walnuts in food processor until very finely chopped, about fifteen 1-second pulses; transfer to bowl with almonds and toss to combine. Measure out 1 tablespoon nuts and set aside for garnish. Add cinnamon, cloves, sugar, and salt; toss well to combine.
  5. ASSEMBLE:
  6. Brush 13 x 9-inch traditional (not nonstick) baking pan with butter. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Unwrap and unfold phyllo on large cutting board; carefully smooth with hands to flatten. Using the baking pan as a guide, cut sheets crosswise with chef’s knife, yielding two roughly evenly sized stacks of phyllo (one may be narrower than other). Cover with plastic wrap, then damp kitchen towel to prevent drying.
  7. Place one phyllo sheet (from the wider stack) in bottom of baking pan and brush until completely coated with butter. Repeat with 7 more phyllo sheets (from the wider stack), brushing each with butter.
  8. Evenly distribute about 1 cup nuts over phyllo. Cover nuts with phyllo sheet (from the narrower stack) and dab with melted butter (phyllo will slip if butter is brushed on). Repeat with 5 more phyllo sheets (from the narrower stack), staggering sheets slightly if necessary to cover nuts, and brushing each with butter. Repeat layering with additional 1 cup nuts, 6 sheets phyllo, and remaining 1 cup nuts. Finish with 8 to 10 sheets phyllo (from the wider stack), using nicest and most intact sheets for uppermost layers and brushing each except final sheet with butter.
  9. Use palms of hands to compress layers, working from the center outward to press out any air pockets. Spoon 4 tablespoons of melted butter on the top layer and brush to cover all surfaces. Use a bread knife or any other serrated knife with a pointed tip in a gentle sawing motion to cut the baklava into diamonds, rotating the pan as necessary to complete the cuts. (Cut on the bias into eighths on both diagonals.)
  10. BAKE AND FINISH:
  11. Bake until golden and crisped, about 1.5 hours, rotating the baking pan halfway through baking. The top should be golden brown. Immediately after removing the baklava from the oven, pour cooled syrup over cut lines until about 2 tablespoons remain (syrup will sizzle when it hits hot pan); drizzle remaining syrup over the surface. Garnish center of each piece with a pinch of reserved ground nuts. Cool to room temperature on a wire rack, about 3 hours, then cover with foil and let stand at least 8 hours before serving. (Once cooled, baklava can be served, but flavor and texture improve if left to stand at least 8 hours. Baklava can be wrapped tightly in foil and kept at room temperature up to 10 days.)

recipe adapted >>>>>  here

Sunday, October 10, 2010

Keto Cinnamon Pecan Danish

Keto Cinnamon Pecan Danish | #Ketopiecrust #Walnutpiecrust #Ketowalnutcrust #Lowcarbpiecrust #Ketowalnutrecipes #Ketobrownies #Dessertphotography #Ketobreakfastrecipesonthego #Ketocinnamonrolls #Ketobreakfastvideos #Ketogenicrecipes #Ketodietrecipes

Ingredients

  • Dough
  • 8 oz. mozzarella cheese
  • 4 oz. Almond flour
  • 1 egg
  • 1 tsp. baking powder
  • 2 Tbs. sweetener
  • Filling
  • 2 oz. Lolli’s Low Carb Granola. I buy mine here.
  • 2 oz. chopped pecans
  • 2 Tbs. sweetener. I use this!
  • Dash of cinnamon. Or two…
  • 2 Tbs. melted butter

Instructions

  1. Preheat your oven to 350.
  2. The assembly. First things first, this recipe calls for a specific brand of low carb granola. Lolli’s low carb granola is my absolute favorite. It has one net carb per serving, super simply, clean ingredients and is pretty unbelievably delicious. I will link to her store here! You can save 10% off your order with the code “KETOCOPY”. I absolutely love this product and am proud and thrilled to be working with them. There is a Lolli! She’s real, and she’s lovely. :) If you do not have this granola and NEED to make this recipe immediately, simply double all of the other filling ingredients. It may not have quite the same pizazz but I’m pretty sure that will work. Lolli’s granola is sweetened with Sukrin Gold and imparts an absolutely delicious brown sugar flavor.
  3. Melt 8 oz. of shredded mozzarella in a microwave safe bowl in short bursts in your microwave. I usually microwave for 30 seconds, stir, 30 seconds, stir, 15 seconds. If you have never made fathead dough before, check out my recipe post here. There is a much longer explanation of the process, the cheese selection, the whole deal.
  4. Once your cheese is melted, stir in your egg. Don’t worry, the cheese will not cook your egg. Once well mixed, add your dry ingredients. I like to stir all of my dry ingredients together before I add them to my cheese and egg mixture. I added a dash of cinnamon to this specific batch of dough and it was nice. Fathead type dough is easy to nudge in any direction with different seasonings.
  5. After you have mixed your dry ingredients into your wet ingredients, you will need to knead the dough for a minute or two to incorporate it completely.
  6. Roll out dough into a long rectangle and pile your filling center, across the entire long length of your dough. Imagine the rectangle is divided into thirds. Spread the filling down the center third leaving a third on either side of the filling to cut your strips. You can also lightly score this imaginary line and cut your strips before adding the filling.
  7. Cut your strips from the edge of the center third out to the outside of your dough, at an angle. I find it works better to press down into the dough with the knife rather than dragging a knife through the dough. You can also use a pastry scraper to cut the strips. Before I go into all this….. if making fancy lattice pastries isn’t your thing, I don’t blame you. It’s entirely possible to get this all together much quicker, albeit less fancy :), if you skip the lattice.
  8. You can fold the left and then the right side over the center intact, OR, you can make this like a giant danish pocket. To do that simple pile the filling along one side and fold the other side over. you may want to run a bit of egg wash along the inside edge of your “Danish pocket” before folding over and sealing shut :) If you go this route make sure to cut slits on the top of the danish to allow steam to escape. There probably won’t be a lot of moisture in the filling, but it’s a quick, easy way to add a bit of fancy
  9. Ok! Strips….. if you’d like a lattice top on your danish, simply cut strips at a slight angle all along those outer third sections of your pastry. Alternating left and right, fold the strips over the filled center. This may feel super weird the first time you do it but you’ll quickly get the hang of it. You can always un-fold them and start over too.

Recipe has been adapted from >>>>>  here

Blueberry Cheesecake Crumb Cake

Blueberry Cheesecake Crumb Cake | #Blueberrycheesecakecrumbcake #Peachcobblercheesecakerecipes #Moistcoffeecake #Blueberrycoffeecrumbcake #Cinnamoncrumbcake #Blueberrycheesecakecrumbcake #Healthydessertrecipes #Blueberrycheesecakecrumbcake #Potluckdesserts #Blueberrydesserts #Blueberrycreamcheesecoffeecake #Easydessertsforacrowd


Ingredients

  • Crumb Cake:
  • 3 and 1/3 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2/3 cup butter-cold and cut in cubes
  • Grated zest from 1 lemon(optional)
  • 1/3 cup light brown sugar
  • 1/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • Blueberry Cheesecake Filling:
  • 8 oz. mascarpone
  • 8 oz. cream cheese-softened
  • ½ cup + 2 Tablespoons caster sugar
  • 2 Tablespoons corn starch
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 and 2/3 cups of blueberries
  • Glaze:
  • ½ cup powdered sugar
  • 2–3 teaspoons milk

Instructions

  1. Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
  2. In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
  3. Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.
  4. Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.
  5. Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
  6. To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.
  7. Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.
  8. Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.
  9. To make the glaze stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.

Recipe has been adapted from >>>>>  here

Saturday, October 9, 2010

Spinach Lasagna Roll-Up

Spinach Lasagna Roll-Up | #Groundbeefrecipes #Spinachlasagnarollupsrecipe #Stuffedpastashells #Healthylasagnarecipes #Healthylasagnarollups #Healthystuffedshells #Spinachlasagnarollupsrecipe #Spinachlasagnarollups #Healthyquinoarecipes #Quinoachicken #Mediterraneanfood #Veggielasagnarollups

Ingredients

  • Tomato Sauce:
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 28 ounce can of crushed tomatoes
  • 3 garlic cloves, minced
  • 3 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • salt and pepper, to taste
  • Filling:
  • 10 ounce package of frozen spinach, thawed
  • 15 ounces ricotta cheese
  • 2 and ½ cups mozzarella cheese, shredded
  • ⅔ cup parmesan cheese, shredded
  • 1 large egg
  • Noodles:
  • 12 lasagna noodles

Instructions

  1. Tomato Sauce:
  2. Heat the olive oil over medium-heat in a medium sauce pan, add in the diced onions and saute until the onions are translucent. Stir in the crushed tomatoes, minced garlic, dried basil, dried oregano, and dried parsley. Cover with a lid and allow the sauce to simmer for at least 20 minutes over low-to-medium heat.
  3. While the tomato sauce is simmering, prepare your lasagna noodles according on the directions on the back of the package. Once they are done, drain the water and allow the noodles to cool to touch. Preheat oven to 375 degrees.
  4. Filling:
  5. Prepare your filling by mixing together the spinach, ricotta cheese, 1 and ½ cups mozzarella cheese, parmesan cheese, and egg. Set aside.
  6. Once the noodles have cooled to touch, lay the noodles down on parchment or wax paper on a smooth surface. See photos below.
  7. Assemble:
  8. Spread ¼ cup of the cheese filling evenly along length of the noodles. Roll the noodles to the opposite end. Pour 1 cup of tomato sauce into the bottom of a 9 x 13 baking dish. Place the lasagna roll-ups into the baking dish, add remaining tomato sauce on top of each roll-up. Place the remaining 1 cup of mozzarella cheese on top. Bake for 25 minutes, or until cooked through.

recipe adapted >>>>>  here

Orange Rolls

Orange Rolls  | #Homemadecinnamonrollseasy #Orangecinnamonrolls #Cinnamonrollshomemadeeasy #Laptopstickers #Cinnamonrollrecipe #Quickcinnamonrolls #Orangerollspioneerwoman #Orangecinnamonrollspioneerwoman #Dessertrecipes #Sweetbread #Noyeastbread #Breadrecipes



Ingredients

  • Yeast Mixture:
  • 1/4 cup warm water
  • 1 packet (2 1/4 tsp) instant yeast
  • 2 Tbsp granulated sugar
  • Milk Mixture:
  • 1 cup milk
  • 3/4 tsp salt
  • 1/4 cup granulated sugar
  • 4 Tbsp (1/2 stick) unsalted butter
  • Dough:
  • 1 large egg, beaten
  • 1/3 cup potato flakes
  • 1/3 cup HOT water
  • 4 cups (+) all-purpose flour
  • Orange Filling:
  • 3 Tbsp unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 tsp ground ginger
  • 2 tsp orange zest
  • 1/4 cup freshly squeezed orange juice
  • Orange Cream Cheese Glaze:
  • 4 oz (1/2 bar) cream cheese
  • 1 cup powdered sugar
  • 2 tsp orange zest
  • 2 Tbsp freshly squeezed orange juice

Instructions

  • YEAST MIXTURE: Dissolve yeast and sugar in warm water. Stir and set aside.
  • MILK MIXTURE: Scald milk on the stove or in the microwave. Add salt, sugar, and butter. Whisk until dissolved. Let cool.
  • DOUGH: Combine potato flakes with the hot water. Should be smooth, but thick. Add a little extra water, if needed. Set aside.
  • Beat egg and place in a stand mixer with the dough hook attachment. Add yeast mixture, milk mixture, and mashed potatoes. Gradually add flour. It will be a sticky dough, so don't add too much more than the 4 cups of flour, but make sure that when it kneads it is moving around well. Knead 5-10 minutes.
  • Empty the sticky dough into a greased bowl. Cover with a towel and let rest for 1 hour.
  • ORANGE FILLING: While dough is rising combine the sugar, ginger, and orange zest in a bowl so the zest has a chance to flavor the sugar. Once the dough has risen, add just enough orange juice to the sugar mixture form a thick clumpy mixture like wet sand. (About ¼ cup orange juice.)
  • Empty rested dough onto a floured surface. Sprinkle top with flour and pat dough flat. Using a floured rolling pin, roll dough into a rectangle, lifting the dough periodically to make sure it is not sticking to the countertop; dust with flour as necessary. Roll dough 1/2-inch thick; about 10x15-inches.
  • Spread the dough evenly with 3 Tbsp of very soft, unsalted butter. Then spread the orange/sugar mixture over the top. Roll the dough up tightly, starting from the top, long edge to the bottom, long edge. Stretch and pull the dough taut as you roll, to keep the orange-sugar firm inside.
  • Cut 12 rolls using floss or string. Place onto a greased baking sheet with ends inward to help keep from unrolling once they raise. Cover the rolls with a towel (I like to use a LIGHTLY damp towel) and let raise for another 30-60 minutes or until puffy and nearly doubled.
  • Heat oven to 350 degrees Fahrenheit. Place risen rolls in the oven and bake for 20-25 minutes or until a thermometer inserted into a center roll reads 190 degrees Fahrenheit. (You may also check doneness by pressing the center -- if it springs back, it's done.)
  • While rolls are baking prepare the GLAZE. In a medium-sized bowl, use a hand mixer to beat the cream cheese until light and fluffy. Add the powdered sugar, zest, and 2 Tbsp of orange juice. Blend until smooth and creamy. Top warm rolls with glaze. Serve while still warm.

recipe adapted >>>>>  here

Thursday, September 30, 2010

Chicken Chasseur or Hunter's Chicken

Chicken Chasseur or Hunter's Chicken | #ChickenChasseur or #Hunter'sChicken #Hunterschickenrecipe #Chickenchasseurrecipe #Boneinchickenrecipes #Frenchdinnerrecipes #Frenchfoodrecipes #Frenchcookingrecipes #Cookingrecipes #Poultryrecipes #Chickencacciatorerecipe #Chickendinner #Italianrecipes #Ethnicrecipes

Ingredients

  • 8 Chicken Thighs Bone-In, Skin on
  • 2 tbsp Clarified Butter or Light Cooking Oil
  • 8 oz Mushrooms White Button or Baby Bella, sliced
  • 2 Shallots Medium, chopped
  • 1/4 cup Cognac Optional
  • 1/2 cup White Wine Dry
  • 1/2 cup Chopped Tomatoes Or 2 tbsp Tomato Paste
  • 2 cups Chicken Stock Or combination of chicken and beef stock in 2:1 ratio
  • 2 tbsp Wondra Flour Or All-Purpose Flour - optional if the sauce is not thick enough
  • 1 tbsp Fresh Tarragon Chopped
  • 1 tbsp Fresh Parsley Chopped

Instructions

  1. Heat up your oven to 375 F. In order to make Chicken Chasseur with a crispy skin, heat up clarified butter (or a combination of butter with cooking oil) in a cast iron skillet on medium heat. Season the chicken with salt and pepper and once your pan is hot, add chicken (skin side down) and cook undisturbed for 6-7 minutes, until the skin is nicely browned.
  2. Turned the chicken over and cook for another 4-5 minutes. Transfer the chicken onto a baking sheet and place in the oven for about 15-20 minutes, until the chicken is cooked through and the internal temperature shows 165F. Once you've moved your chicken to the oven, discard all but 2 tablespoons of fat from the skillet. Add sliced mushrooms, season with salt and pepper, and cook for about 5 minutes. Then add chopped shallots and let them sweat for another few minutes.
  3. If using, add cognac and either flambe it or let it almost entirely cook-off. Add wine and deglaze the pan. Cook until about 1 tablespoon of liquid is left.
  4. Add tomatoes or tomato paste, chicken stock, and let cook for about 10-15 minutes.
  5. If your sauce is too liquidy, combine 1-2 tablespoons of either Wondra flour or all-purpose flour with a 1/2 cup of water, mix well (until smooth) and add to the sauce to thicken it up. Cook for another 2 minutes.
  6. Adjust seasoning, add salt and pepper as needed. Once the sauce has the right consistency, turn it off and add 2 tablespoons of cold butter and let it melt into the sauce (Tip: once you've added butter, then you cannot reduce the sauce more as the butter would break);
  7. Chop tarragon and parsley. Remove the chicken from the oven. Then for serving, you can either put the chicken back into the pan and sprinkle everything with herbs and serve it family style, or you plate the chicken and drench in your sauce, then sprinkle with herbs. Serve with mashed potatoes or egg noodles. Enjoy!

recipe adapted >>>>>  here

Tuesday, September 28, 2010

STRAWBERRY CUCUMBER SPINACH SALAD WITH APPLE CIDER VINAIGRETTE

STRAWBERRY CUCUMBER SPINACH SALAD WITH APPLE CIDER VINAIGRETTE | #Spinachstrawberrysaladrecipes #Southwestchickensalad #Spinachbaconsalad #Strawberrywalnutspinachsalad #Healthysidedishes #Vegetarianmeals #Spinachstrawberrysaladrecipes #Strawberrysaladrecipe #Summersaladrecipes #Strawberrywalnutspinachsalad #Saladrecipesvideos #Fetacheeserecipes



Ingredients

  • FOR THE SALAD:
  • ¼ cup toasted walnuts
  • 1 ½ cup English cucumbers (I used the mini variety), sliced
  • 1 cup strawberries, sliced
  • 1 medium sweet apple, cored and chopped into cubes
  • 3 ounces feta cheese, crumbled
  • 6 packed cups baby spinach
  • FOR THE VINAIGRETTE:
  • ¼ cup extra virgin olive oil
  • Salt and pepper
  • 1 tbsp pure honey
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar


Instructions

  1. In a small bowl, whisk together the vinaigrette ingredients until well combined. Taste and adjust the dressing to your preference. Set aside.
  2. In a large bowl, combine the salad ingredients, then drizzle the desired amount of vinaigrette on top. Toss to combine. Serve immediately.

Recipe adapted >>>>>  here



Rated 4.9/5 based on 983 customer reviews

Monday, September 20, 2010

Smores Cookie Cups

Smores Cookie Cups | #Smoresdessert #Saltedcaramelchocolatecake #Summertreats #Summerbbqdesserts #Summercookies #Grahamcrackercookiedough #Dessertrecipes #Smoresbars #Smorescookiecups #Smoresdessert #Smoresstuffedcookies #Fooddeserts

Ingredients

  • 1 cup graham cracker crumbs
  • 1 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (use 1/2 teaspoon if using unsalted butter)
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 12 large marshmallows, cut in half
  • 2 Hershey's (1.55 oz each) chocolate bars

Instructions

  1. Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.
  2. In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside.
  3. In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined.
  4. Add in egg and vanilla extract. Mix well.
  5. Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly.
  6. Scoop dough into the mini muffin tins. Fill them full and press down slightly so the dough is even on top. You will have the perfect amount of dough to fill all 24 mini muffin tins.
  7. Bake for 8 minutes. They will look like they're not done, but trust me, they'll be perfect.
  8. Immediately after baking, take a teaspoon size measuring spoon and press into the dough. You want to make an indent for the marshmallow to sit in. Place a half of marshmallow into each indent in the muffin cups. Sticky side of the marshmallow down.
  9. Let cool for 20 minutes.
  10. Place one square of chocolate on top of each marshmallow.
  11. Turn the oven broiler to high. Place muffin tin pan under the broiler for 1-2 minutes. Watch carefully. This toasts the marshmallows fast.
  12. Let cool for about 10 minutes and eat right away for a warm, gooey s'more or let cool completely.
  13. ** If you don't want the chocolate very melted (like what is pictured) broil the pan with the marshmallows first, and then immediately after taking out of the oven, press one chocolate on top of each toasted marshmallow. The chocolate is more of a softer chocolate that retains it's shape almost perfectly when you do it this way. I have made these both ways and either way is delicious.**

RECIPE ADAPTED  >>>>>  here

Sunday, September 19, 2010

Easy Strawberry Pie (Like Frisch’s and Shoney’s)

Easy Strawberry Pie | #Dessertrecipes #Piedessert #Strawberrydesserts #Fruitdesserts #Nobakedesserts #Eatdessert #Strawberrypierecipe #Strawberryjellopie #Strawberrypierecipeeasy #Thanksgivingpies #Freshstrawberrypie #Cookingrecipesvideosdesserts

Ingredients

  • 1 refrigerated Pie Crust
  • 2 cup sliced Strawberries
  • 2 1/2 tbsp Cornstarch
  • 1 1/4 cup Sugar
  • 1 1/2 cup Water
  • 1 box (3 oz) Strawberry Gelatin (like Jell-O)

Instructions

  1. Preheat oven to 350.
  2. Place pie crust in pie pan and crimp edge.
  3. Use a fork to poke holes in bottom.
  4. Bake for 15-18 minutes or until edges are browned.
  5. Allow to cool.
  6. Layer bottom with the sliced strawberries
  7. Stir together water sugar and cornstarch and bring to a boil.
  8. Simmer, stirring constantly, until thickened.
  9. Remove from heat, add Jell-O and stir until dissolved.
  10. Pour mixture over strawberries.
  11. Refrigerate until set.
  12. You cab decorate with whipped cream before serving.

Recipe adapted >>>>>  here

Friday, September 17, 2010

Baked Lemon Pepper Wings

Baked Lemon Pepper Wings | #Buffalochickenwingsintheoven #Lemonpepperchickenwingsrecipebaked #Lemonpepperchickenwingsrecipefried #Wingstoplemonpepperwings #Smokedchickenwings #Crispybakedchickenwings #Crockpotrecipes #Lemonpepperchickenwingsrecipefried #Cookingvideos #Hawaiianfood #Wingstoplemonpepperwings #Crockpotchickenwings 

Ingredients

  • 2 pounds chicken wings
  • 2 tȧblespoons extrȧ virgin olive oil
  • 1 tȧblespoon unsȧlted butter
  • Juice from 1/2 lemon
  • 1 tȧblespoon sȧlted lemon pepper seȧsoning

Instructions


  1. Preheat oven to 400 degrees. Spray a baking rack with nonstick spray and place onto a baking sheet lined with aluminum foil (the foil will make cleanup easier).
  2. Toss chicken wings in olive oil and lemon juice and place wings in a single layer onto the baking rack.
  3. Bake for 50 minutes, or until chicken is crispy on the outside and fully cooked inside.
  4. Melt butter in a bowl. Add lemon pepper seasoning and stir.
  5. Add cooked chicken wings to a large bowl and drizzle the lemon pepper butter on top of the chicken. Mix with a wooden spoon until lemon pepper mixture covers chicken wings. Add more lemon pepper seasoning to taste.
  6. Serve warm.

recipe adapted >>>>> here

Chocolate Covered Frozen Bananas

Chocolate Covered Frozen Bananas | #Dessertrecipes #Sweetstreats #Deliciousdesserts #Yummyfood #Frozendesserts #Cookingrecipes #Frozenchocolatecoveredbananas #Chocolatedippedbananasfrozen #Monkeytailsbanana #Chocolatecoveredbananasrecipe #Frozenbananarecipes #Choccoveredbananas

 

Ingredients

  • 4 bananas, peeled and halved crosswise
  • 8 oz. favorite chocolate chips (I used Enjoy Life)
  • chopped nuts (optional for topping)
  • shaved coconut (optional for topping)
  • peanut butter (optional for topping)
  • berries, diced (optional for topping)
  • seeds (optional for topping)

Instructions

  1. Insert a popsicle stick or cake pop stick into the cut sides of bananas. Place on cookie sheet lined with parchment or wax paper and freeze for at least 2 hours.
  2. Melt chocolate in the bowl of a double boiler until smooth. Carefully transfer the melted chocolate into a drinking glass.
  3. Holding the stick, dip a banana into the melted chocolate to coat. Chocolate doesn't not need to go all the way to the end of the banana. While chocolate is still melty, sprinkle any toppings on top. If doing a peanut butter drizzle, dip a fork in the peanut butter and drizzle over the chocolate. Lay chocolate covered banana back onto the lined cookie sheet and continue with the other bananas. Enjoy right away or freeze for later.

recipe adapted  >>>>>  here

Thursday, September 16, 2010

Vegan Red Thai Coconut Curry

Vegan Red Thai Coconut Curry | #Asianrecipes #Vegetarianindianrecipes #Indianfoodrecipesvegetarian #Vegetariankorma #Thaicurryvegan #Veggiekorma #Whole30cashewchicken #Cookingrecipes #Weightlossdinnerrecipes #Vegandinners #Wholefoodrecipes #Veganfoods

Ingredients

  • Sauce
  • 1 White Onion finely diced
  • 1 thumb sized Piece of Ginger minced
  • 3 tbsp Red Curry Paste (ensure yours is vegan, or make your own)
  • 2 x 400ml cans Coconut Milk
  • 2 tsp Chilli Paste (sambal oelek)
  • 4 tbsp Soy Sauce
  • 1 tsp Rice Wine Vinegar
  • Vegetables
  • 1 head Broccoli cut into florets
  • 6-7 Small Potatoes quartered
  • 1 large handful Green Beans
  • 1 cup Frozen Peas
  • 1 block (250g) Tofu cut into 1 inch cubes
  • 1 large handful Spinach
  • Toppings
  • 1/2 Red Onion
  • 1 Red Chilli
  • Fresh Coriander
  • Sesame Seeds

Instructions

  1. First, wash and quarter the potatoes and boil for 10 minutes, drain and set aside.
  2. While the potatoes are boiling, start making the sauce. Add a little oil to the bottom of a large stockpot. Cook the finely diced onion and the minced ginger over a medium/high heat for 3-4 minutes until the onion is translucent. Add the curry paste and cook for another minute.
  3. Next, add the coconut milk and give everything a good stir. Add the soy sauce, chilli paste and bring to a simmer.
  4. In another frying pan, heat a little oil and fry the tofu until it's golden on all sides.
  5. Add the cooked potatoes, and the other vegetables (except the spinach) into the curry sauce and simmer for 5 minutes. At the end, stir in the rice wine vinegar and the spinach, until the spinach wilts.
  6. Serve the curry with rice, and top with the tofu, some sliced red chilli, sliced red onion, some fresh coriander and a sprinkling of sesame seeds.

recipe adapted  >>>>>  here

Monday, September 13, 2010

Spicy Shrimp Sushi Stacks

Spicy Shrimp Sushi Stacks | #Diysushirolls #Eelsaucerecipe #Makingsushiathome #Paleosushi #Easysushirecipes #Howtomakesushi #Cookiebarsrecipes #Honeymustardchickensalad #Chickenavocadosalad #Cookingrecipes #Dessertrecipes #Healthyrecipes

   Ingredients

  • For the sushi rice:
  • 1 cup uncooked short grained rice, well rinsed
  • 2 cups water
  • 2 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • For the avocado and cucumber layer:
  • 1 cup avocado, mashed
  • 1 cup cucumber, diced
  • 1 tablespoon lime juice
  • salt to taste
  • For the spicy shrimp:
  • 1/2 pound cooked shrimp, diced
  • 3 tablespoons mayonnaise
  • 1 tablespoon sriracha
  • For the stacks:
  • 4 teaspoons furikake

  Instructions

  1. For the sushi rice:
  2. Bring the rice and water to a boil, reduce the heat and simmer, covered, until the rice is tender and the water has been absorbed, about 20 minutes, before letting it cool for a bit.
  3. Gently fold the mixture of the rice vinegar, sugar and salt into the rice.
  4. For the avocado and cucumber layer:
  5. Mix everything.
  6. For the spicy shrimp:
  7. Mix everything.
  8. For the stacks:
  9. Place the rice into the stack guides, pat down lightly, top with the avocado and cucumber mixture, followed by the shrimp mixure

RECIPE ADAPTED  >>>>>  here

Wednesday, September 8, 2010

SKILLET CHICKEN IN BALSAMIC CARAMELIZED ONION CREAM SAUCE

SKILLET CHICKEN IN BALSAMIC CARAMELIZED ONION CREAM SAUCE | #Chickenvesuviorecipe #Neworleansrecipes #Chickenbreastrecipeseasydinners #Chickenandonionrecipes #Chickentenderloinrecipes #Smotheredchicken #Groundporkrecipesfordinner #Creamydijonsauce #Chickenandonionrecipes #Frenchonionchicken #Chickentenderloinrecipes #Chickenbreastrecipeseasydinners



Ingredients

  • 4 small boneless, skinless chicken breasts (or thighs)
  • salt and pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onions
  • 2 tablespoons butter
  • 1/2 teaspoon fresh thyme
  • pinch of red pepper flakes
  • 1 teaspoon sugar
  • 2 teaspoons balsamic vinegar
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream


Instructions

  1. cook the chicken: season both sides of the chicken breast with salt, pepper, and garlic powder. Heat the oil in a large skillet over medium-high heat and cook the chicken all the way through. Remove the chicken to a plate.
  2. caramelize the onions: add the butter to the skillet along with the onions. Push the onions around the pan so they pick up all the flavor bits left behind by the chicken, lower the heat to medium-low and allow the onions to cook for 12-15 minutes, stirring them as needed to prevent from sticking. The onions are done when they soften completely and deepen in color. Add the thyme, red pepper flakes, sugar, and balsamic vinegar, let the vinegar cook out for a couple of minutes.
  3. make the sauce: Grab a whisk for this next step. Slowly pour in the chicken broth in a steady stream while you whisk, this will help deglaze the pan. Kick the heat up to high and let the sauce reduce for 2-3 minutes or until it thickens a bit. Once the sauce reduces, lower the heat again, and add in the cream. You don’t want the cream to start boiling immediately as it will cause the sauce to split. Let the sauce come to a gentle simmer, once it does, add in the chicken breasts and spoon the sauce on top. Serve immediately. The sauce will thicken as it sits so you may need additional broth to thin it out.

Recipe adapted  >>>>>  here



Rated 4.7/5 based on 130 customer reviews

Sweet Cream Cheese Wontons

Sweet Cream Cheese Wontons | #Sweetcreamcheesewontons #Creamcheesewontonrecipes #Peachmuffinseasy #Cookingrecipes #Wontonsoup #Sweetcreamcheesefilling #Chinesefoodrecipes #Creamcheesewontonrecipes #Sweetcrabrangoonrecipe #Sweetcreamcheesewontons #Creamcheeserangoon #Creamcheeseragoons

  Ingredients

  • US CUSTOMARY - METRIC
  • Wontons
  • 8 oz. softened cream cheese
  • ½ cup powdered sugar
  • 12 oz. wonton wraps (packages usually in refrigerated produce section, near tofu)
  • 1 egg whisked with a splash of water
  • To Fry:
  • 48 oz. canola oil enough to fill a dutch oven or fryer with about 3 inches of oil.
  • To Bake:
  • Nonstick Cooking Spray

  Instructions

  1. Mix the powdered sugar and cream cheese together until well combined. (You can use a hand mixer or a silicone spatula for this.)
  2. Lay out about 4 wontons at a time and cover the remaining with a dish towel (they dry out quickly).
  3. Fill a small bowl with water and set near the wontons.
  4. Place about a ½ teaspoon of cream cheese mixture in the middle of each wonton.
  5. Dip your fingers into the whisked egg/water mixture (i.e. egg wash), and fold the wontons diagonally to form a triangle. Seal and ensure that there are no air bubbles.
  6. Dip your fingers back into the water. With the longest side of the triangle facing you, fold the left side to the right, and then fold the left side over it, to the right.
  7. Repeat until all wontons are filled and wrapped!
  8. To Fry:
  9. Deep fryers work great with these, however if you don't have one, heat 2-3 inches of vegetable oil in a dutch oven until it is just under 350 degrees. (I put my electric stove to just under the medium-high mark).
  10. You can use an extra wonton wrapper to test the temperature. Place it in the oil and ensure that it doesn’t cook too quickly or burn. Adjust the heat accordingly if needed.
  11. Fry 4-5 wontons at a time, each for about 45 seconds to a minute, (or until golden brown).
  12. Place them on a plate lined with paper towels to cool.
  13. To Bake:
  14. Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray and place the sheet in the oven for about 5 minutes. Heating the sheet will ensure that the wontons are nice and crisp on the bottom when they bake.
  15. Remove the baking sheet from the oven and place the wontons on top. Coat the wontons with a light layer of nonstick cooking spray.
  16. The wontons will need to bake for about 10-12 minutes, however it’s best to start checking on them after 5 minutes. Remove them from the oven when they are crisp and golden brown.

recipe adapted  >>>>>  here