Tuesday, May 31, 2011

Deep Fried Cookie Dough

Deep Fried Cookie Dough | #Deepfriedcheesecake #Friedcookiedoughballs #Deepfryerrecipes #Deepfrieddesserts #Deepfriedcookiedoughballs #Deepfriedfood #Friedcookiedoughballs #Deepfrieddesserts #Deepfryerrecipes #Minidesserts #Deepfriedcookiedoughballs #Cookiedoughdesserts

Ingredients

  • Cookie Dough
  • 1/4 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 cup chocolate chips
  • Batter and Frying
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 2 teaspoons vegetable oil
  • 1 cup milk
  • 3 cups vegetable oil, for frying
  • Serving - optional
  • 1/4 cup powdered sugar
  • chocolate or caramel sauce

Instructions

  1. Cookie Dough :
  2. Line a medium baking sheet with parchment or wax paper, and a plate with paper towels.
  3. In a medium bowl, cream butter with sugar, egg and vanilla. Mix in flour and chocolate chips until blended.
  4. Scoop into 1 ½ inch (4 cm) balls and place onto prepared baking sheet.
  5. Freeze the balls for 15-30 minutes while you make the batter.
  6. Batter :
  7. In a medium bowl, mix together flour, baking powder, salt and sugar.
  8. Add milk and oil and whisk until smooth.
  9. Deep Frying :
  10. Add 2 inches of oil to a medium saucepan or deep fryer and heat to 375°F (191°C).
  11. Dip four cookie balls into batter and gently drop into hot oil. Fry 1-2 minutes per side until golden and remove to prepared plate. Repeat for remaining balls in batches of 2-3.
  12. Drizzle with optional topping and dust with powdered sugar before serving.

RECIPE ADAPTED  >>>>>  here

Wednesday, May 25, 2011

Instant Pot Cashew Chicken

Instant Pot Cashew Chicken | #Instantpotcashewchickenrecipes #Instantpotpressurecooker #Crockpotrecipes #Instapotrecipes #Cookingrecipes #Slowcookerrecipes #Healthyinstantpotrecipeslowcarb #Whole30instantpotrecipes #Instantpotchickenrecipeshealthy #Lowcarbcrockpotrecipes #Pressurecookerchicken #Pressurecookermeals

 

Ingredients

  • 1 1/4 lb chicken thighs or breasts cut into 1 inch pieces
  • sea salt and black pepper as needed
  • 1-2 tablespoons coconut oil or olive oil
  • 3 1/2 cups broccoli florets
  • 1 red bell pepper cut into bite-sized chunks
  • 1 tablespoon arrowroot starch or cornstarch or 1 teaspoon xanthan gum for low carb
  • 2 tablespoons water plus more as needed to thin out sauce
  • SaUCE and MaRINaDE
  • 6 tablespoons gluten free tamari can also use low sodium-soy sauce coconut aminos for paleo version
  • 1 tablespoon hoisin sauce leave out for low carb & use fish sauce instead
  • 1 teaspoons toasted sesame oil
  • 1-2 teaspoons coconut sugar use low carb sweetener like erythritol stevia or monk frui for low carb
  • 3/4 tablespoon apple cider vinegar
  • 1/2 teaspoon fresh minced ginger
  • 2 cloves garlic minced
  • 1/3 - 1/2 cup water OR chicken broth
  • Optional
  • red pepper chili flakes
  • toasted sesame seeds
  • 1 green onion sliced thinly

Instructions

  1. In a medium bowl, combine the tamari, hoisin sauce, sesame oil, sweetener (if using), vinegar, ginger and garlic for the sauce. Set aside.
  2. Season chicken with salt, pepper and 1 tablespoon of the sauce/marinade. Allow to sit while you chop and prep your vegetables.
  3. Turn your Instant Pot to SAUTE then add in oil. Once oil is hot, add the chicken and allow to cook for 1-2 minutes. Pour in the remaining sauce along with 1/3 cup water (or chicken broth). Cover with lid.
  4. Press the valve to SEALING and press MANUAL or PRESSURE COOK for 4 minutes. The Instant Pot will take some time to come to pressure. Once the 4 minutes is up, use a long spoon and push the valve to VENTING for a QUICK RELEASE.
  5. Once all the pressure is released, carefully unlock the lid. Press the SAUTE button, then whisk the arrowroot starch (or xanthum gum) with 2 tablespoons water until combined and stir into the Instant Pot.
  6. Add the vegetables and cashews and cook for 4-5 minutes, or until the vegetables are crisp-tender and the sauce has thickened up. Adjust seasonings with salt, pepper or red pepper chili flakes an / or add more water as needed to thin out sauce. Give everything a final tossing to coat well.
  7. Transfer to a platter and serve warm on a large platter or over zoodles, cauliflower rice (paleo), quinoa or regular rice or noodles. Sprinkle with sesame seeds and green onions if desired.

recipe adapted  >>>>>  here

Saturday, May 21, 2011

Best Italian Lemon Olive Oil Cake Recipe with Berries

Best Italian Lemon Olive Oil Cake Recipe with Berries   | #Quickandeasydinnerrecipes #Glutenfreerecipesfordinner #Easydinnerrecipesforfamily #Simpledinnerrecipes #Easyglutenfreedinner #Chickenandriceeasy #Chocolatecake #Nakedcakerecipe #Summercake #Hawaiiancheesecakebars #Dessertrecipes

Ingredients

  • 1 c extra virgin olive oil
  • 1/3 c ricotta cheese
  • 2 c all purpose flour
  • 5 eggs organic pasture raised
  • 1 1/4 c granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • Zest from 1 lemon
  • A pinch of sea salt
  • 1 lb blackberries
  • 1/4 c edible flower blossoms
Blueberry Sauce
  • 1/2 lb blueberries
  • 1/2 lemon juiced
  • 2-3 tbsp wild honey
  • 1 tsp vanilla extract
Mascarpone Cream
  • 4 large egg yolks organic pasture raised
  • 4 tbsp granulated sugar
  • 3/4 lb mascarpone cheese
  • 1.5 c whipped cream ( Stiff )
  • zest from 1 lemon
Lemon curd
  • 1/2 c lemon juice freshly squeezed
  • Zest from 1 lemon
  • 5 large egg yolks organic pasture raised
  • 1/2 c granulated sugar
  • 5 tbsp butter cut into 5 pieces.

Instructions

  1. Make the Blueberry Sauce:
  2. Start by adding the blueberries with the lemon juice, vanilla and honey to a small sauce pan. Bring to a simmer and cook for a couple of minutes, just until the blueberries burst. Remove from flame and adjust sweetness to your taste with more honey. Refrigerate until ready to use.
  3. Make the Lemon Curd:
  4. To make the lemon curd, prepare a double boiler with 2 inches of water in the bottom pan. Bring to gentle simmer.
  5. Add the egg yolks, sugar, lemon zest and lemon juice to the top pan. Whisk together over the steam until combined well. Keep whisking for a few minutes until the curd has thickened and coats the back of a spoon. About 5 to 10 minutes or so. Turn off the flame and whisk in the butter until melted. Transfer the curd to a bowl and cover with plastic wrap. Refrigerate until cooled completely. It should be very thick at this point.
  6. Preheat your oven to 325"F.
  7. Prepare a 10 inch spring form pan by lightly buttering it with a dab of butter. Place on a baking sheet.
  8. Make the Olive Oil Cake:
  9. In the bowl of a mixer add the eggs, lemon zest and sugar and using the whisk attachment beat them together until well combined. A few minutes.
  10. Pour in the olive oil and continue whisking on medium low speed until all incorporated. Add the ricotta cheese and sea salt and whisk till combined.
  11. Add the flour, baking powder, baking soda and slowly mix or fold everything together until incorporated.
  12. Transfer the cake batter into the buttered spring form pan.
  13. Bake the olive oil cake in the preheated oven for about 45 minutes to 1 hour, until a toothpick inserted in the center comes out almost clean.
  14. Transfer the cake to a cooling rack and allow to cool completely.
  15. Make the Mascarpone Cheese Filling:
  16. Add the egg yolks and sugar to a large mixing bowl. Use a mixer with a whisk attachment to cream the sugars and egg yolks until fluffy and pale in color.
  17. Add the lemon zest and spoonfuls of the mascarpone cheese until incorporated.
  18. Using a spatula fold the whipped cream (must be stiff) into the whipped mascarpone cheese until combined. Make sure to not over mix. Cover with plastic wrap and refrigerate until ready to use. It should not be runny, it should be thick and creamy.
  19. Assemble the Cake:
  20. Once cooled off, remove the cake from the spring form pan by releasing the sides first, then remove the bottom.
  21. Very carefully slice a thin layer off of the top to remove the top crust and expose the inside of the cake.
  22. Extra carefully slice the cake in half using a serrated knife.
  23. Place the bottom part on a plate or cake stand.
  24. Using a small spatula spread the chilled lemon curd on top of the olive oil cake.
  25. Spoon half of the mascarpone filling on top, or as much as you feel comfortable working with. If it seems like too much for you, simply save some for later use. Then top it with half of the blueberries from the blueberry sauce and some of the fresh blackberries. Reserve as much of the liquid from the blueberry sauce as possible for the next layer.
  26. Add the next olive oil cake layer and spoon all the remaining blueberries with the sauce on top. Add the remaining whipped mascarpone (or however much you feel comfortable working with) and with the back of a spoon or spatula rustically spread it over the top. Place the fresh blackberries all over the top, reserving some to decorate the sides of your olive oil cake.
  27. Garnish your lemon olive oil cake with edible flower blossoms and enjoy chilled.

recipe >>>>>  here

Thursday, May 19, 2011

Coconut flour crepes

Coconut flour crepes | #Coconut #flour #crepes #Nocarbdiets #Ketodietrecipes #Lowcarbketo #Ketogenicdiet #Ketobread #Ketorecipeseasy #Ketodietrecipes #Ketorecipeseasy #Nocarbdiets

Ingredients

  • 4 eggs
  • 1 tablespoon extra virgin coconut oil melted
  • 1/4 cup almond milk or water
  • 1/4 cup coconut cream melted
  • 1/2 teaspoon vanilla extract - optional for savory filling
  • 2 tablespoons coconut flour
  • 1 tablespoon almond meal also known as almond flour/ground almond

Instructions

  1. In a large mixing bowl, add all the ingredients in this order: eggs, melted coconut oil, almond milk, coconut cream, vanilla extract, coconut flour and almond meal
  2. Using a whisk or electric mixer, beat until a smooth batter form with no lumps. Set aside for 10 minutes to allow the coconut flour to soak the liquid and thicken the batter slightly.
  3. Heat a lightly oil mini egg pan over medium/high heat. I used coconut oil that I rub on the pan with a piece of absorbent paper. My pan is a mini non stick egg pan size 4.7 inches (12 cm). I recommend a small saucepan of this size to make perfect crepes that won't break.
  4. Pour 1/4 cup of the crepe batter onto the pan, then tip and rotate the pan gently to spread batter as thinly as possible. Brown on one side first, cook 2-3 minutes until the sides are crispy and un stick easily from the pan. The center should be set and dry before you flip over to avoid the crepe to break.
  5. Brown on other sides about 1-2 minutes and serve hot with your favorite fillings - see recipe note for inspiration.

recipe adapted >>>>>  here

Sunday, May 15, 2011

EASY Paleo Tuna Green Chile Zoodle Casserole {Whole 30 Approved}

EASY Paleo Tuna Green Chile Zoodle Casserole {Whole 30 Approved} | #Healthyrecipes #Cookingrecipes #Wholefoodrecipes #Realfoodrecipes #Whole30diet #Zoodlerecipes #Cookingrecipes #Healthyrecipes #Nocarbdiets #Whole30recipes #Ketodietrecipes #Lowcarbketo

Ingredients

  • 3–4 large zucchini (see notes for prep) – Should be close to 5 to 6 cups spiralized noodles
  • 12 oz canned tuna (around 2.5 cans) – Drained. 3 cans (15 ounces) may be used boost protein if desired!
  • 4 oz of diced green chiles (no additive canned works)
  • 1/2 c real mayo with olive oil or we use Primal Kitchen Chipotle Mayo (no additives or sugar added) *add 1/4 c more if you want extra creamy
  • 2 tbsp chopped chives (plus extra for topping)
  • 1/2 tsp seasoning salt of choice or natural sea salt with dehydrated garlic or onion added (primal palate has a great selection)
  • 1 tbsp organic mustard (spicy or regular without added sugar. Annie’s Organic is Whole30)
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 c chopped onion (peeled)
  • 1/2 cup chopped celery
  • 1 tbsp avocado or olive oil
  • 2 tbsp coconut flour or tapioca starch (Almond flour works too but does not hold together as well as other flours)
  • 1/2 cup coconut milk or cream without additives (see notes for alternatives)
  • 1/2 tsp chili pepper or red pepper flakes
  • Parsley to garnish (optional)

Instructions

  1. Wash and clean your veggies. Preheat oven to 350 F
  2. Oil a 9x 13 shallow casserole dish. Set aside.
  3. Ribbon cut or spiralize your zucchini into noodles. Press/Squeeze as much excess water out of them as you can. You can do so with a paper towel. Set aside. (see notes on how to remove excess water from zucchini noodles first)
  4. In another bowl, combine your tuna (drained), mayo, green chiles, chives, mustard, pepper, and garlic powder. Mix thoroughly. Set aside.
  5. Oil a medium skillet. Add in your onion and celery and seasoning of choice. Cook for about 6 minute so medium or until onion brown a bit.
  6. Next add your coconut flour and milk to the skillet. Stir together with the celery and onion mix until no longer clumpy. this basically acts as a thickener. It’s okay if it’s not a smooth mixture, just make sure it’s mixable when adding to the zucchini noodles..
  7. Add your zucchini noodles to the skillet and toss all together. Cover and let the noodles and mix cook together for 1 or 2 minutes on medium heat until zucchini is softened but not thoroughly cooked. Don’t let it get soggy
  8. NOTE –> Try to press out ALL water from tuna and zucchini before mixing all together. You don’t want the casserole to have too much liquid
  9. Remove skillet from heat and pour contents into a large bowl.
  10. Mix your tuna/green chile mix in the same large bowl (with the zoodles/milk/onion mix).
  11. Toss everything together.
  12. Pour mix from the large bowl into your casserole dish. Top with extra seasoning of choice.
  13. Bake for 15 -20 minutes or until edges are brown. If the casserole does not brown after 15 minutes, leave in an extra 5 -10 or until crispy edges.
  14. Broil last minute or so to make crispier edges.
  15. Remove from oven.
  16. Garnish with optional parsley, chives, and top with red chili pepper flakes.
  17. Serve immediately.
  18. Keeps well in sealed container in fridge for up to 1 week. Freezes for up to 6 weeks but will contain extra water once thawed out.
  19. See notes for tips and whole30 suggestions or regular Paleo options

recipe adapted >>>>>  here

Friday, May 13, 2011

Baked Chicken Breast Recipe

Baked Chicken Breast Recipe | #Baked #Chicken #Breast #Recipe #Bestbakedchicken #Bakedchickenrecipeshealthy #Simplebakedchickenrecipes #Overbakedchicken #Chickenbreast #Bakedchickenrecipesoven #Cookingrecipes #Poultryrecipes #Fooddishes #Maindishrecipes #Yummydinners #Meatdishes



Ingredients

  • 1 cup mayo mayo...not miracle whip
  • 1/2 cup Parmesan
  • salt/pepper to taste
  • 1/2 tsp garlic optional
  • boneless skinless chicken (I used tenders here)


Instructions

  1. mix up
  2. layer on your chicken...do not overdo it or it won't brown up properly
  3. bake in oven on 375 for 30-35 min

recipe adapted >>>>>  here


White Barbecue Chicken

White Barbecue Chicken | #Chickenseasoningrecipes #Chickenrubrecipes #Grilledchickenrecipeseasy #Cubanchicken #Dryrubforchicken #Seasoningmixes #Healthydinnerrecipes #Chickenpiccatawithlemonsauce #Easydinnerrecipes #Chickenparmesanmeatballs #Ketorecipes #Bakedchickenrecipes

Ingredients

  • 4 cups White Barbecue Sauce, see recipe here
  • 4 large skin-on, bone-in chicken breasts (ours were almost a pound each)
  • ¼ cup olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Prepare a double batch of the White Barbecue Sauce, recipe here. Use two cups as the marinade and reserve one cup to cook the chicken and one cup to serve on the side.
  2. Place the four breasts in a gallon zip lock bag with two cups of the White Barbecue Sauce and marinate four hours or overnight.
  3. Heat grill to high.
  4. Remove chicken from bag and discard marinade. Rinse the chicken and pat dry with paper towels.
  5. Brush three tablespoons of olive oil over the skin and sprinkle with the salt and pepper.
  6. Place skin down on the hot grill and cook two to three minutes just to give grill marks. Brush the back side with the remaining oil and flip. Cook two minutes.
  7. Move the chicken to an upper rack or a cooler side of the grill, skin up and lower the temperature to medium. The internal grill heat with cover closed should hover around 425 degrees F.
  8. Take the one cup of White Barbecue Sauce and brush a small amount onto the tops of the breasts. Cover grill and wait five minutes. Brush again and again close the lid and time five minutes.
  9. Do this one more time. (Each time you do this, the sauce cooks into the chicken and eventually the tops get crispy and caramelized.)
  10. After the final sauce goes on, cover the grill and cook another 10-20 minutes or until the internal temperature reaches 155 degrees F, using a probe thermometer. Total cooking time should be about 30 minutes but your time may vary based on the size of the breast.
  11. Remove to a platter, brush a little of the remaining sauce on top and let rest five minutes.
  12. Serve with the reserved cup of White Barbecue Sauce.

  recipe adapted >>>>>  here

Wednesday, May 11, 2011

The Best Snickerdoodles

The Best Snickerdoodles | #Cinnamonrollcookies #Chewychocolatechipcookies #Deliciousdesserts #Lemondesserts #Bakingrecipes #Sugarcookierecipe #Sugarcookierecipeeasy #Sugarcookierecipechewy #Healthydessertrecipes #Snickerdoodlecookiesnocreamoftartar #Falldesertseasy #Fallcookies

Ingredients

  • Dough :
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt, optional and to taste
  • For Rolling :
  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon

Instructions

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.
  2. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.
  3. Stop, scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.
  4. Using a medium 2-inch cookie scoop or your hands, form approximately 14 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten slightly.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 1 hour, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
  7. In a small bowl, combine sugar, cinnamon, and stir to combine.
  8. Dredge each mound of dough through cinnamon-sugar.
  9. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool.
  10. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Recipe adapted >>>>>  here