Friday, January 21, 2011

Cheesy Chicken Fritters Recipe

Cheesy Chicken Fritters Recipe | #Chickenfrittersrecipe #Homemadenoodlesforsoup #Ketochickenrecipes #Cheesychickenfrittersnatashaskitchen #Homemadeeggnoodleseasy #Ketocheeseburgercasserole #Ketochickenrecipeseasy #Lowcarbchickencordonbleucasserole #Lowcarbshreddedchickenrecipes #Ketochickenpatties #Ketocheesychickenfritters #Rotisseriechickenrecipeslowcarb

Ingredients

  • 1.5 lb (700g) skinless boneless chicken breast
  • 2 medium eggs
  • 1/3 cup almond flour
  • 1 cup shredded mozzarella cheese
  • 2 Tbsp fresh basil - finely chopped
  • 2 Tbsp chives - chopped
  • 2 Tbsp parsley - chopped
  • 1/2 tsp garlic powder
  • a pinch of sea salt and fresh ground black pepper - or to taste
  • 1 Tbps olive oil - or more to fry

Instructions

  1. Place the chicken breast on a chopping board and using a sharp knife, chop it into tiny pieces, then place them in a large mixing bowl.
  2. Into the large bowl, stir in almond flour, eggs, mozzarella, chives, parsley, garlic powder, salt, and pepper. Mix well to combine.
  3. Heat oil in a large non-stick pan, over medium-low heat. With an ice cream scoop or a large spoon, scoop into the chicken mixture and transfer it to the pan, then slightly flatten to create a fritter. Don't overcrowd the pan, cook the fritters in batches, about 4 per batch.
  4. Fry until golden brown on both sides, about 6-8 minutes. Keep in mind that you need to cook them at medium-low temp, otherwise they will burn on the outside but won't get well cooked on the inside.

Recipe has been adapted from >>>>>  here

Sunday, January 16, 2011

Classic Tacos Al Pastor

Classic Tacos Al Pastor | #Instantpotcrispycarnitas #Bbqchickentacos #Alpastorrecipeinstantpot #Instantpotbeefgyros #Tacosalpastorrecipe #Instantpotalpastortacos #Tacosalpastorrecipe #Alpastorrecipeauthentic #Elpastorrecipeauthentic #Elpastortacosrecipe #Alpastorinstantpot #Tacosalpastorrecipeauthentic

Ingredients

  • Marinade
  • 1/4 cup distilled white vinegar
  • 1 1/2 teaspoons salt
  • 1 large pineapple peeled and cored, divided use
  • 1/2 cup orange juice
  • 1 teaspoon dried Mexican oregano
  • 1 (2-3 pound) boneless pork butt or loin
  • 2 tablespoons ancho chili powder
  • 4 cloves minced garlic
  • 1 chipotle in adobo pepper
  • 1 white onion roughly chopped
  • For Serving:
  • 1 small red onion diced
  • 12 small corn or flour tortillas
  • 2 large limes cut into wedges
  • 1/2 cup freshly chopped cilantro

Instructions

  1. Use a sharp knife to slice pork into thin slices. Place in a large mixing bowl or resealable plastic bag.
  2. Cut the pineapple into 2-inch wide spears. Dice approximately 1 cup of pineapple and set the rest of the spears aside.
  3. Add the roughly chopped onion into a blender along with 1 cup of the cubed pineapple. Add in orange juice, white vinegar, chipotle, chile powder, garlic, salt, and oregano. Puree until smooth.
  4. Pour marinade over pork. Refrigerate and let marinate at least 4 hours.
  5. Heat a skillet or grill to high heat. Working in small batches, sear each slice of pork until cooked through, 2 to 4 minutes. At the same time, grill pineapple until lightly charred. Roughly chop the cooked pork and dice cooked pineapple.
  6. Serve meat up hot on a warmed tortilla topped with freshly chopped cilantro, diced grilled pineapple, sliced red onion, and a lime wedge.

recipe adapted >>>>>  here

Monday, January 10, 2011

Oreo Pancakes

Oreo Pancakes | #Birthdaypartyideas #Sleepoverideas #Breakfastpartyideas #Foodvideos #Breakfastbarparty #Japanesehotcakes #Smoresbars #Donutrecipe #Pancakerecipe #S’moresbars #Easydesserts #Dessertpancakes


Ingredients

  • 1 cup all purpose flour
  • 1/4 cup dark unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 tbsp granulated white sugar
  • 1 cup buttermilk
  • 1 large egg
  • 3 tbsp melted butter
  • 6 oreos finely crushed (I pulsed mine in a food processor)
  • For the cream
  • 2 cups cold heavy cream
  • 1/4 cup granulated white sugar
  • 2 oreos finely crushed
  • chocolate syrup for drizzling (see note)

Instructions

  1. In a large bowl, add flour, cocoa powder, baking powder, baking soda, salt and sugar. Whisk together. Add in egg, buttermilk and butter. Whisk a few times until batter comes together, but a few lumps still remain. You don't want to overmix pancake batter. Gently stir in crushed Oreos. Let batter sit a few minutes to thicken.
  2. Grease your skillet and bring to medium heat. Measure out 1/4 cup of batter. Pour batter into middle of skillet, using a spatula to help scrape out batter from measuring cup as it will be quite thick. Cook pancake until bubbles begin to break the surface, then flip to other side and cook until pancake is done. Repeat with remaining batter. You should have enough batter for about 10 pancakes.
  3. To make cream, pour heavy cream and sugar into a large mixing bowl of a stand mixer. Mix on high speed with a wire whisk until cream becomes stiff peaks. Using a 1M star tip, pipe cream on top of one of the pancakes. I piped a thick outer circle and then less in the middle as I didn't want the pancakes to be overwhelmed with cream. Sprinkle some crushed Oreos over cream (you can also mix the Oreos into your cream but I want to keep the cream white to look more like Oreo cookies). Gently place a pancake on top. Repeat with cream, crushed Oreos and pancakes. I made two stacks of five. Serve immediately with chocolate syrup.

RECIPE ADAPTED  >>>>>  here

Thursday, January 6, 2011

Mexican Lasagna

Mexican Lasagna | #Mexicanlasagnarecipe #Chickenrecipes #Tacocasserolebake #Mexicanlasagnawithtortillas #Shreddedbeefrecipes #Quickandeasydinnerrecipes #Mexicanfoodrecipes #Mexicanlasagnarecipe #Chickenandricecasserolerecipes #Quesadillarecipeschicken #Tostadarecipes #Cheesychickenandricecasserole


Ingredients

  • 2 lbs. 93% or 96% lean ground beef
  • 16 oz. can refried beans
  • 4 oz. can chopped green chilies
  • 1 pkg. taco seasoning or Homemade Taco Seasoning
  • 2 8-oz. bags Colby Jack cheese shredded, divided use
  • 16 oz. box uncooked lasagna noodles
  • 24 oz. jar Pace mild or medium chunky salsa divided use (or your favorite salsa)
  • 2 cups water see note below
  • 16 oz. ctn. sour cream
  • 2.25 oz. can ripe olives sliced, drained, for garnish
  • 3 green onions chopped, for garnish
  • 3 small roma tomatoes chopped, for garnish

Instructions

  1. In a skillet, cook beef over medium heat until no longer pink; drain.
  2. Add the beans, chilies, taco seasoning and 2 heaping tablespoonfuls salsa; mix well.
  3. Heat through over medium heat about 5 minutes.
  4. In a well greased 9x13” baking dish, spread at least a cup of the meat mixture on the bottom to prevent noodles from sticking.
  5. Layer a row of four noodles and spread with one-third of the remaining beef mixture.
  6. Sprinkle with 1 cup of cheese.
  7. Repeat layers twice.
  8. Combine remaining salsa and water; pour over top.
  9. Cover and bake at 350° for 1 hour and a half, or until noodles test fork tender.
  10. Uncover; top with sour cream, then cheese, then olives, then onions, and finally tomatoes.
  11. Bake 5-15 minutes longer—until cheese melts.
  12. Let stand 10-15 minutes before cutting.

  RECIPE ADAPTED >>>>>  here

Unicorn Hot Chocolate

Unicorn Hot Chocolate | #Unicorndip #Dessertrecipes #Diyfood #Yummydrinks #Foodanddrink #Deliciousdesserts #Yummydrinks #Fundrinks #Foodanddrink #Deliciousdesserts #Yummyfood #Dessertrecipes

Ingredients

  • Rainbow Swirl Whipped Cream
  • 2 c. heavy cream
  • 1 tbsp. sugar
  • 2 drops pink food coloring
  • 2 drops blue food coloring
  • Unicorn Hot Chocolate
  • 4 c. milk
  • 1 tsp. vanilla extract
  • 8 oz. white chocolate
  • 2 tbsp. Pink sanding sugar
  • 2 tbsp. Blue sanding sugar
  • Lucky Charms
  • rainbow sprinkles
  • Powered by Chicory

Instructions

  1. Make rainbow swirl whipped cream: Beat heavy cream and sugar until soft peaks form, about 2-3 minutes. Divide whipped cream into four bowls. Stir 2-3 drops of pink food coloring into one, creating pink whipped cream. Stir 2-3 drops blue food coloring into another, creating blue whipped cream. Combine 2 drops blue and 2 drops pink into the third bowl, creating purple whipped cream. Leave fourth bowl with regular whipped cream. Set aside.
  2. Make unicorn hot chocolate: In a large saucepan, combine milk, vanilla, and white chocolate over medium-low heat, stirring occasionally. Once dissolved, stir in sanding sugar, adjusting amounts until you get the shade of purple you want. Pour into mugs.
  3. Top with dollops of each color whipped cream, using a spoon to swirl it. Top each drink with Lucky Charms and sprinkles.

Recipe adapted >>>>>  here

Wednesday, January 5, 2011

Watermelon Pizza

Watermelon Pizza | #Watermelonpizza #Mediterraneanbreakfast #Watermelondessert #Watermelonslushierecipe #Watermelonparty #Howtopickawatermelon #Fruitplatter #Kidsmeals #Fruitrecipes #Fruittray #Kidssnacks #Fruitdecorations

Ingredients

  • 1 watermelon
  • 1 cup coconut yogurt (or greek yogurt for non-vegan)
  • 1/2 cup strawberries, sliced in half
  • 1/2 cup raspberries
  • 1/2 cup cherries
  • 1/2 cup blueberries
  • 1/2 cup pomegranate seeds
  • honey or maple syrup (optional)

Instructions

  1. Using a sharp knife, cut off a slice of watermelon right down the middle, about 2-3 inches thick.
  2. Using a spatula, spread an even layer of your yogurt around the watermelon leaving a bit of empty space at the top. (where your “pizza crust” is.)
  3. Layer your fresh fruit on top as you please. You can add as little or as many toppings as you like!
  4. Drizzle with honey or maple syrup for a little extra sweetness if desired.

Recipe adapted >>>>>  here

Saturday, January 1, 2011

Hummus and Avocado Toast

Hummus and Avocado Toast | #vegan #quicklunch #veganlunch #hummus #avocado #easyrecipe #veganrecipes #quickrecipes #easylunch #avocadotoast #avocadorecipes #hummustoast #hummusrecipes

Ingredients

  • Hummus and Avocado Toast
  • 2 Pieces of seeded multi-grain bread, toasted (or bread of choice)
  • 6 Tablespoons Ultimate Hummus, divided
  • 1 ripe avocado
  • tomato slices
  • Season to taste with:
  • Himalayan pink salt
  • Fresh ground black pepper
  • Cayenne pepper, optional

Instructions

  1. Toast your bread to desired brownness. I like my toast slightly darker, so I set the toaster to medium/dark.
  2. Once the toast is done, let it cool a few minutes.
  3. Place about 3 Tablespoons Ultimate Hummus on each piece of toast. I like a little heat, so at this point I'll sprinkle cayenne on the hummus, but it's completely optional.
  4. Top each piece of toast with half an avocado cut into chunky slices.
  5. Finish with tomato slices and season with salt and pepper.
  6. Enjoy!

Recipe adapted >>>>>  here

Cranberry Brie Bites

Cranberry Brie Bites | #Cranberrybrieappetizer #Partyfoodappetizers #Appetizersnacks #Cookingrecipes #Holidayrecipes #Thanksgivingrecipes #Bakedfetawithhoney #Pimentocheesesausageballs #Cookingrecipes #Appetizersnacks #Fingerfoods


Ingredients

  • 21 (8-oz.) tube crescent dough
  • Cooking spray, for pan
  • Flour, for surface
  • 1 (8-oz.) wheel of brie
  • 1/2 c. whole berry cranberry sauce
  • 1/4 c. chopped pecans
  • 6 sprigs of rosemary, cut into 1" pieces.

Instructions

  1. Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares. Place squares into muffin tin slots.
  2. Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.
  3. Bake until the crescent pastry is golden, about 15 minutes.

Recipe has been adapted from >>>>>  here