Tuesday, August 31, 2010

Banana Cheesecake Rollups

Banana Cheesecake Rollups | #Pecancreamcheesebars #Bananacheesecake #Cookingrecipes #Easycheesecakerecipes #Nobakedesserts #Sweetrecipes #Cookingrecipes #Deliciousdesserts #Nobakedesserts #Sweetrecipes #Yummycakes #Cakedesserts

Ingredients

  • 8 oz. cream cheese
  • 3/4 cup of sugar
  • 1/2 tsp vanilla
  • 1/2 cup of brown sugar
  • 2 cans of crescent rolls
  • Topping:
  • 1/2 cup of sugar
  • 1 stick of butter

Instructions

  1. Combine cream cheese, sugar and vanilla in a bowl and mix on high.
  2. Once mixed, unroll your crescent rolls and take your first corner. Starting at the largest end, add a tablespoon of cheesecake mixture, next sprinkle some brown sugar on top, then add a half of banana on top.
  3. Tuck the edges over top of the banana and then rollup.
  4. Repeat this until you’ve used up all the pieces of crescent roll. Then start to prepare your topping.
  5. Melt your butter and then add sugar and gently stir. Then spoon topping over top of your rollups until nicely covered.
  6. Bake in oven for 15-18 minutes until golden brown and cooked through. Once baked, sprinkle some powdered sugar over top and serve warm.
  7. They’re super good with a cup of coffee..
  8. Enjoy and let me know what you think if you try them!

recipe adapted >>>>>  here

Saturday, August 28, 2010

No-Bake Vanilla Bean Cheesecake with Chocolate Ganache (Gluten Free, Paleo + Vegan)

No-Bake Vanilla Bean Cheesecake with Chocolate Ganache (Gluten Free, Paleo + Vegan) | #Dairyfreedinner #Seafoodrecipeshealthy #Whole30dinner #Quickdesserts #Easydipsforaparty #Paleorecipesdinner #Vegancheesecake #Paleodessert #Vegansweets #Cakerecipes #Healthyrecipes #Vegancake

Ingredients

  • For the graham cracker crust
  • ½ cup raw walnuts
  • ½ cup almond flour
  • 2 pitted dates
  • 2 tablespoons coconut oil
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • For the cheesecake
  • 2 cups raw cashews soaked in water for at least six hours or preferably overnight, drained and rinsed before using (see Notes)
  • ½ cup canned coconut milk shaken
  • ¼ cup coconut oil melted and cooled (use refined coconut oil if you want no coconut flavor)
  • ⅓ cup pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vanilla extract or 1 teaspoon vanilla bean powder
  • For the chocolate ganache
  • 3 oz. dark chocolate I used 72%
  • 1/3 cup canned coconut milk

Instructions

  1. Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
  2. Add the walnuts, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small walnut bits remaining. Don’t over process, or it’ll turn into nut butter! Press the date dough evenly along the bottom of the prepared pan.
  3. In the same food processor or high-powered blender (no need to wash between - I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
  4. Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired.
  5. Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.
  6. Place in the freezer to set for at least 3 hours or until completely firm before adding the chocolate ganache.
  7. To make the ganache, place the chopped chocolate into a bowl. Warm the coconut milk in a saucepan until just simmering, and pour over the chocolate. You can also warm the coconut milk in the microwave for 30 seconds. Make sure the milk is covering all the chocolate and let stand for 2 minutes. Stir until smooth, and then spread over the cheesecake.
  8. Serve immediately, or place in the refrigerator or freezer until ready to serve.
  9. If storing in the freezer, let it thaw in the refrigerator for a few hours before serving or let thaw at room temperature for 15 minutes before serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
  10. Store leftovers tightly wrapped in the freezer (3 months) or refrigerator (5 days).

RECIPE ADAPTED  >>>>>  here

Thursday, August 26, 2010

Easy Teriyaki Salmon Recipe

Easy Teriyaki Salmon Recipe | #easyteriyakisalmonrecipe #Salmonfilletrecipes #Teriyakisalmoneasy #Salmonsauce #Salmonincastironpan #Salmonrecipesteriyaki #Honeysalmonrecipes #Salmonrecipeshealthy #Easysalmonrecipesbaked #Grilledsalmonrecipes #Honeyglazedsalmon #Salmonrecipesteriyaki #Salmonrecipesbakedteriyaki

Ingredients

  • *NOTE: Prep time does not include marinating time*
  • 1 tablespoon oil
  • 4 salmon filets, skinless
  • 1 clove garlic, minced
  • ½ teaspoon ginger, minced
  • ¼ cup low sodium soy sauce (It is important to use low sodium. I find regular makes the sauce too salty)
  • ⅛ cup water
  • 2-3 tablespoons brown sugar (depending on how sweet you like it)
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • green onions for garnish, if desired
  • sesame seeds for garnish, if desired

Instructions

  1. Add garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice wine vinegar and sesame oil to a medium bowl.
  2. Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside.
  3. Place salmon filets in the ziplock bag and marinate for 30 minutes.
  4. Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan (I had to cook two at a time).
  5. Cook 3-4 minutes on each side until desired doneness.
  6. Meanwhile heat the reserved marinade in the saucepan and bring to a simmer.
  7. Add cornstarch and water to a small bowl and whisk to combine.
  8. Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.
  9. Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.

recipe adapted  >>>>>  here

Blueberry Muffins With Streusel Crumb Topping

Blueberry Muffins With Streusel Crumb Topping | #Tailgatefood #Blueberrycrumbmuffins #Wafflerecipe #Bananamuffinswithcrumbtopping #Crumbtoppingforpie #Homemadeblueberrymuffins #Blueberrymuffinswithcrumbletopping #Weightwatcherscheesecakegreekyogurt #Wwcheesecakegreekyogurt #Blueberrybananaoatmealmuffins #Snickerdoodlemuffins #Weightwatchersblueberrymuffins


Ingredients

  • For Blueberry Muffins:
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs ( or 3 small)
  • 1 cup granulated sugar
  • 1 cup yogurt
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 1/3 cups blueberries-fresh or frozen(thawed)-divided( 1 cup goes in the batter and 1 1/3 cup for topping)
  • 1–2 tablespoon flour
  • For Streusel Topping:
  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1 stick salted butter-melted
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
  2. To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside.
  3. To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.
  4. In a medium bowl, whisk together eggs and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract (mixture should be pale and yellow)
  5. Fold wet ingredients into dry ingredients and mix everything together by hand.
  6. In a small bowl sprinkle 1 cup blueberries with 1-2 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
  7. Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
  8. Place them in the oven and reduce the heat at 375F , bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.
  9. Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

recipe adapted >>>>>  here

Sunday, August 22, 2010

Broccoli-Rice Casserole

Broccoli-Rice Casserole | #Chickenandricecasserolerecipes #Cookingrecipes #Dinnerideas #Easydinnerrecipes #Cheesychickenandricecasserole #Foodvideos #Quickandeasydinnerrecipes #Shrimprecipes #Easydinnerrecipesforfamily #Bakedchickenrecipes #Ketochickenrecipes #Chickenandricecasserolerecipes


Ingredients

  • 3 c. cooked rice (about 1 c. uncooked)
  • 1 (16 oz.) package frozen broccoli florets
  • 1 small onion, finely chopped
  • 1 (10 3/4 oz.) can cream of mushroom soup
  • 1/2 c. milk
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. paprika
  • 2 c. shredded mild or medium cheddar cheese, divided

Instructions

  1. Thaw broccoli and warm broccoli in the microwave for about 5 minutes; drain very well. Cut any large florets into smaller, bite-sized pieces.
  2. In a bowl, combine warm cooked rice, onion, cream of mushroom soup, milk, salt, pepper, garlic powder, paprika, and 1 cup of the shredded cheddar. Stir together until well mixed. Fold in broccoli.
  3. Spoon into a greased 9x13-inch baking dish. Top with remaining 1 cup shredded cheddar cheese.
  4. Bake at 350℉ for 35 - 40 minutes until bubbly and cheese is just beginning to get some golden brown spots.

recipe adapted >>>>>  here

Baked Parmesan Zucchini Fries

Baked Parmesan Zucchini Fries #BakedParmesan #ZucchiniFries #Breakfastideashealthy #Veggierecipes #Healthymeals #Healthybreakfastrecipes #Cauliflowerrecipes #Broccolisalad

Ingredients

  • 1 1/2 lbs. zucchini ,cut lengthwise into wedges (about 3 medium zucchini)
  • 1/2 cup freshly grated Parmesan
  • 1 teaspoon dried herbs - thyme, oregano, basil, rosemary, etc...
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Kosher salt , to taste
  • black pepper , to taste (freshly ground if possible)
  • 2 tablespoons olive oil
  • 3 tablespoons chopped fresh parsley leaves

Instructions

  1. Preheat oven to 400° F. Line baking sheet with parchment or aluminum foil. Spray with non-stick cooking spray. Set aside.
  2. In bowl, combine Parmesan, dried herbs, smoked paprika and garlic powder salt and pepper, to taste.
  3. Toss the zucchini with olive oil and roll in parmesan/herb mixture to coat all sides. Place zucchini onto prepared baking sheet. Sprinkle with extra parmesan/herb mixture if needed.
  4. Bake until crisp, about 15 minutes. Then broil for 2-3 minutes, or until golden brown.
  5. Garnish with parsley. Serve warm.

recipe adapted >>>>>  here

Wednesday, August 18, 2010

PALEO CHOCOLATE CHIP BANANA BREAD

PALEO CHOCOLATE CHIP BANANA BREAD | #Whole30bananabread #Paleobananabreadalmond #Paleobananachocolatechipbread #Almondflourchocolatechipbananabread #Almondflourcake #Bananabreadrecipealmondflour #Ketosauces #Whole30saucesanddressings #Almondbutterbananabread #Londonfogtea #Paleochocolatechipbananabread #Ketochocolatechipbananabread

Ingredients

  • 4 bananas 2 1/2 cups mashed or 575 grams
  • 4 eggs
  • 1/2 cup (140 grams) almond butter or any nut butter of your choice
  • 4 tablespoons coconut oil melted
  • 1/2 cup (75 grams) coconut flour
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • 6 oz. dark chocolate chopped (see Notes for recommendation to keep 100% Paleo)

Instructions

  1. Grease one 9"x5" loaf pan (or 8"x8" square pan, which is what I used) and preheat the oven to 350ºF.
  2. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
  3. Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the chocolate chunks.
  4. Pour the batter into the prepared pan and spread it evenly.
  5. Bake in the preheated oven for about 40 minutes if using a square pan, and 50-60 if using a loaf pan. A toothpick inserted into the center should come out clean, and when you press down lightly on the loaf, it should spring back, not stay indented. If a toothpick comes out clean but the loaf isn't springing back, keep it in the oven until it does to ensure it's baked through.
  6. Remove from oven and allow to cool on a wire rack for about 1/2 hour. Flip out onto a cooling rack to finish cooling.

recipe adapted  >>>>>  here

The Best Chile-Lime Fish Taco Bowls with Citrus Crema

The Best Chile-Lime Fish Taco Bowls with Citrus Crema | #Whole30recipes #Wholefoodrecipes #Healthyrecipes #Realfoodrecipes #Cookingrecipes #Whole30diet #Powerbowls #Shrimptacobowl #Paleorecipes #Whole30recipes #Wholefoodrecipes #Cookingrecipes 

Ingredients

  • For the fish:
  • 1 1/2-2 pounds firm white fish, like cod, rockfish, or halibut
  • 1/3 cup freshly squeezed lime juice (from 2-3 limes)
  • 1/2-1 teaspoon dried chipotle chowder
  • 1 teaspoon sea salt
  • For the crema:
  • 1/2 cup paleo-friendly mayonnaise
  • 1-2 Tablespoons freshly squeezed lime juice (1/2 lime)
  • 2-3 Tablespoons freshly squeezed orange juice (1/2 orange)
  • 1/4 teaspoon sea salt
  • 1/8-1/4 teaspoon dried chipotle powder
  • For the salad
  • 1 small head of cabbage (red or green or half of each)
  • Guacamole or diced avocados
  • 2 limes, cut into wedges
  • Toasted pumpkin seeds (pepitas), optional
  • Pico de gallo or either of the pineapple salsa recipes linked in the post

Instructions

  1. Place the fish in a large shallow dish or ziptop bag.
  2. Combine the lime juice, dried chipotle powder (more if you'd like it spicier), and sea salt. Pour it over the fish. Chill the fish and let it marinate for at least 2 hours and up to 6 hours.
  3. Combine all of the ingredients for the crema and chill until ready to serve.
  4. Shred the cabbage and prep the guac and salsa (if needed).
  5. Cook the fish by grilling it over medium-high heat in a greased grill pan or in a skillet over medium-high heat in a little coconut oil.
  6. To assemble bowls, put a bed of shredded cabbage in each bowl. Top with a couple pieces of fish, a couple scoops of salsa, guac, and a sprinkle of pepitas. Serve with lime wedges and a drizzle of crema.

RECIPE ADAPTED  >>>>>  here

Friday, August 13, 2010

Loaded Taco Sweet Potato Sliders

Loaded Taco Sweet Potato Sliders | #Chickenparmesanrecipehealthy #Bakedchickenrecipeshealthy #Healthybakedchickenparmesan #Groundturkeysweetpotatohash #Healthyquinoarecipes #Bestdinnerrecipes #Bakedchickenrecipes #Foodrecipes #Easychickenrecipes #Dinnerideaseasy #Easydinnerrecipesforfamily #Chickendinnerrecipes


Ingredients

  • Sliders:
  • 1-2 med/large FAT sweet potatoes scrubbed and sliced into 1/2” thick rounds (you’ll need 10 rounds total)
  • avocado or olive oil plus salt for roasting
  • 1 1/4-1 1/2 lbs grass fed ground beef 85% lean
  • 2 tsp taco seasoning
  • 1/8-1/4 tsp chipotle powder more if you like spice!
  • 1 fresh jalapeño minced
  • 2 cloves garlic minced
  • 1/2 tsp fine grain sea salt
  • Guacamole:
  • 2 med/large ripe avocados
  • 1/4 cup red onion minced
  • 2 clove garlic minced
  • 1 fresh jalapeño pepper minced
  • 2 Tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro plus more for garnish
  • Sea salt to taste
  • 3 slices nitrate free bacon sugar free for Whole30, cooked and crumbled
  • Chipotle Ranch
  • 1/2 cup Paleo mayo either homemade or purchased
  • 1/2 tsp chipotle powder
  • 1 tsp fresh lemon or lime juice
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp dried chives
  • Optional salt to taste

Instructions

  1. Preheat your oven to 425 degrees and line a large baking sheet with parchment paper.
  2. Sliders :
  3. Brush a small amount of the oil on both sides of each sweet potato round and arrange on baking sheet spread apart. Roast for 15 minutes in the preheated oven, flip each one, then continue to roast another 10-15 mins or until soft and beginning to brown.
  4. Meanwhile, combine the ground beef, taco seasoning, chipotle powder, minced jalapeño, garlic, and salt in a mixing bowl. Form mixture into 10 small patties
  5. Heat a large skillet over medium high heat and brush with a bit of cooking fat. You can also grill the patties following the same instructions.
  6. Once skillet is sizzling hot, add patties and fry about 2-3 minutes on each side until desired doneness is achieved. Remove to a plate and cover with aluminum foil to keep warm.
  7. Guacomole and Chipotle Ranch :
  8. Either prior to beginning or before serving, combine all guacamole ingredients and mash with a fork to combine well.
  9. For chipotle ranch, whisk ingredients together until well combined. Store both covered in the refrigerator until ready to serve.
  10. Assemble Sliders :
  11. Place each sweet potato round on a serving platter and top with a cooked patty. Top each one with guacamole and crumbled bacon, then drizzle with chipotle ranch as desired. Serve immediately - enjoy!

recipe adapted  >>>>>  here

Tuesday, August 10, 2010

Toffee Chocolate Chip Cookies

Toffee Chocolate Chip Cookies | #Howtomakesoftcookies #Thickandchewychocolatechipcookies #Softchewychocolatechipcookies #Dessertrecipes #Cookiedesserts #Browniecookies #Heathbarcookies #Chewycoconutcookies #Coconutcookiesrecipes #Panerakitchensinkcookies #Coconutdesserts #Cookiesrecipeseasy

Ingredients

  • 1 cup butter
  • 1 1/2 cups dark brown sugar packed
  • 1 large egg + 1 egg yolk
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour*
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt or scant 1/2 teaspoon table salt
  • 1/2 cup toffee bits
  • 1 1/2 cups semisweet chocolate chips

Instructions

  1. Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
  2. Melt butter in a heavy saucepan.
  3. Add brown sugar to a large bowl.
  4. Pour melted butter over sugar.
  5. Stir to combine butter and sugar. Let stand 5 minutes.
  6. Add egg and egg yolk; stir to combine.
  7. Stir in vanilla extract.
  8. Add flour, baking soda, and salt. Stir until just combined.
  9. Stir in toffee bits and chocolate chips.
  10. I like to chill the dough for at least 30 minutes to give the ingredients a chance to meld.
  11. Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
  12. Bake for about 8-12 minutes, or until the edges of the cookies are golden brown.
  13. Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.

RECIPE ADAPTED  >>>>>  here

Saturday, August 7, 2010

Strawberry Basil Margarita Cocktail

STRAWBERRY BASIL MARGARITA SUMMER COCKTAIL | #Tequiladrinks #Tequilacocktails #Bourboncherriesrecipe #Easycocktailrecipes #Cocktailrecipeseasy #Simplecocktailrecipes #Spicymargaritarecipe #Jalapenomargaritarecipe #Watermelonbasildrink #Summermargaritarecipes #Basilcocktailrecipes #Watermelonbasilcocktail



Ingredients

  • 1/2 pint fresh strawberries
  • 1/2 c. blanco tequila
  • 1.5 oz. Cointreau
  • 1 lime juiced (about an ounce)
  • 1 tbsp honey raw if you have it
  • 2-3 basil sprigs
  • ice
  • kosher salt


Instructions

  1. On the Rocks :
  2. Pour about 1/4 cup of kosher salt onto a small side plate. Rub the juiced lime rhine around the edge of two rocks glasses, then dip each glass into the plate of salt to rim the edges. Fill each glass with crushed ice or several ice cubs.
  3. Place the strawberries, tequila, cointreau, lime juice and honey into a blender. Blend thoroughly on high until the strawberries are pulverized. Finely chop the basil and place into the bottom of a decanter or cocktail shaker. Muddle the basil to release the flavors and oils. Pour the blended margarita ingredients into the decanter along with the muddle basil and stir vigorously to incorporate. Pour into salted, iced glasses and serve immediately.
  4. Frozen :
  5. Pour about 1/4 cup of kosher salt onto a small side plate. Rub the juiced lime rhine around the edge of two rocks glasses, then dip each glass into the plate of salt.
  6. Place the strawberries, basil, tequila, cointreau, lime juice, honey and a few handfuls of ice (6-8 cubses) into a blender. Blend thoroughly on high until the strawberries, basil, and ice are pulverized. Pour into the salted glasses and serve immediately.

RECIPE ADAPTED  >>>>>  here



Rated 4.7/5 based on 831 customer reviews

Thursday, August 5, 2010

Easy and Delicious Weeknight Taco Pasta

Easy and Delicious Weeknight Taco Pasta | #Groundbeefrecipesfordinner #Dinnerrecipeseasy #Instantpotrecipeseasy #Instantpotgroundbeefrecipes #Instantpothamburgerrecipes #Easydinnerideas #Summerdinnerrecipes #Tacopasta #Bltpastasalad #Beefandbroccolicrockpot #Saladsforparties #Tacostuffedshells



Ingredients

  • 1/2 8 oz Box of Small Shell Pasta Noodles
  • 1 lb Lean Ground Beef or Turkey 80/20 or above preferred
  • 1 envelope low sodium taco seasoning
  • 1 cup water
  • 1/2 block reduced fat cream cheese (4 oz.)
  • 1 cup shredded cheese Cheddar, Mexican Blend, or Monterey Jack


Instructions

  1. begin boiling pasta according to package instructions.
  2. Brown ground beef in pan until fully cooked; Drain; Place beef back into pan and add taco seasoning and water. Stir well and let simmer on Medium heat until liquid has reduced. (About 5 Minutes)
  3. Cut ½ block of cream cheese into small squares and add into ground beef mixture. Begin stirring in cream cheese and increase heat to medium/high until all cheese has been incorporated and sauce is creamy.
  4. Remove ground beef from heat; Drain pasta; Place hot pasta into casserole dish and stir in ½ cup of cheese. Add in taco mixture and mix well.
  5. Top pasta with remaining ½ cup of cheese and bake uncovered at 350 degrees for 15 minutes, or until cheese is perfectly melted.
  6. Pair it with a delicious salad and enjoy this easy and delicious weeknight meal!

recipe adapted >>>>>  here



Rated 4.5/5 based on 143 customer reviews

Wednesday, August 4, 2010

Healthy Chicken Burrito Wraps recipe

Healthy Chicken Burrito Wraps recipe | #Healthyeating #Cookingrecipes #Yummyfood #Dinnerrecipes #Foodanddrink #Healthylunch #Glutenfreeeggplantparmesan #2bmindsetrecipes #Eggplantstacks #Friedeggplantrecipes #Cookingrecipes #Dinnerrecipes

Ingredients

  • 2 cups of chicken fillet, pre-cooked and shredded
  • 1 cup of Mexican rice or brown rice, pre-cooked
  • 1 avocado, diced
  • 1 cup of broccoli florets, cooked and chopped
  • 2 tablespoons of cilantro, chopped
  • 1 cup of grated sharp cheddar cheese, reduced-fat
  • 5 (8-inch) whole grain tortillas
  • 1 tablespoon of extra-virgin olive oil

Instructions

  1. In a mixing bowl mix together chicken, rice, avocado, broccoli, cilantro and cheddar cheese.
  2. Evenly distribute the mixture in the middle of the tortillas and fold them over tight, making sure the filling doesn’t fall out .
  3. Heat a grill pan or a skillet, add extra-virgin olive oil. Set the filled wraps on a pan and cook over medium-high heat for about 2-3 minutes on each side until tortillas are golden brown and cheese is melted inside.
  4. Serve warm.

recipe adapated >>>>>  here

Monday, August 2, 2010

Caramel Apple Pecan Cobbler

Caramel Apple Pecan Cobbler | #Chocolatepuddingcake #Applerecipes #Chocolatecobblereasy #Quickandeasydesserts #Howtomakepeachcobbler #Freshblackberrycobbler #Peardessertrecipes #Peachdesserts #Peachrecipes #Peachcrisp #Honeycrispapplerecipes #Carmelapplecrisp

Ingredients

  • For the Apple Filling
  • 9 apples, peel, core and slice (I used Granny Smith)
  • ⅓ cup brown sugar
  • ⅓ cup sugar
  • 2 tsp lemon juice
  • 2 tsp corn starch
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 cup pecans, chopped
  • For the Caramel Sauce
  • ¾ cups butter, 1½ sticks
  • 1 cup light brown sugar
  • ¼ cup milk
  • 1 tsp vanilla
  • For the topping
  • 3 cups all purpose flour
  • 2/3 cup brown sugar
  • 2/3 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 stick butter, cut into small pieces
  • 2/3 cup boiling water
  • Additional topping
  • 3 Tbs sugar
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 375°
  2. For the Filling
  3. Add sliced apples to large mixing bowl.
  4. Sprinkle brown sugar, sugar, cinnamon, corn starch, lemon juice and nutmeg over apples.
  5. Stir until apples are coated then add pecans. Stir.
  6. For the Caramel Sauce
  7. In a small heavy bottom pan, melt butter over low heat.
  8. Stir in brown sugar and milk.
  9. Bring to a boil over low heat and continue stirring constantly for 12 minutes.
  10. Remove from heat and add 1 tsp of vanilla. Stir.
  11. Let caramel cool for 10 minutes. Pour over apple mixture and stir (save a small amount to drizzle over the top. You will have to heat it up again so that the sauce is easy to pour).
  12. Pour into an ungreased 13 x 9 baking dish.
  13. For the Topping
  14. In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt together.
  15. Using a pastry blender, mix butter into flour mixture until crumbly.
  16. Pour in boiling water and stir until combined.
  17. Spoon mixture over apples and spread making sure to cover all the apples.
  18. In a small bowl, mix sugar and cinnamon together and sprinkle on top.
  19. Bake for approximately 35 minutes, or until topping is golden brown.

recipe adapted  >>>>>  here