Sunday, September 11, 2011

CAJUN SALMON

CAJUN SALMON |  #Seafoodlasagna #Seafoodlasagnarecipe #Healthydinnerrecipes #Ketosalmonrecipes #Tilapiarecipeshealthy #Shrimplasagnarecipe #Grilledsalmonrecipes #Grilledlobstertailrecipe #Bbqlobstertails #Grilledsalmonwithavocadosalsa #Grilledseafoodrecipes #Tuscanbuttersalmondelish


Ingredients

  • 2-3 salmon fillets skin on (about 1 lb.)
  • 1 tbsp. olive oil
  • 3 tbsp. butter divided
  • 3 garlic cloves minced
  • 1/2 cup white wine your favorite kind
  • 2 tbsp. chopped parsley
  • 2 tbsp. lemon juice
  • 1 tbsp. Cajun seasoning or to taste
  • Salt & pepper to taste

Instructions

  1. Season the salmon fillets with salt, pepper, and Cajun seasoning.
  2. Heat the oil in a medium, non-stick skillet over medium heat. Cook the salmon fillets flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove them from the pan and set aside.
  3. To the same pan, add 1 tablespoon of butter and garlic. Cook for 1 minute. Add the wine and cook for about 5 minutes, until it is reduced by more than half.
  4. Stir in the remaining butter, parsley, lemon juice, and a pinch of Cajun seasoning. Bring to a gentle simmer.
  5. Return the salmon to the pan, and cook for another 2-3 minutes.

recipe adapted >>>>>  here

Impossible Peach Blueberry Pie

Impossible Peach Blueberry Pie | #Peachrecipes #Peachpierecipes #Summerpies #Summerbaking #Peachandraspberrypie #Fallpies #Steakbites #Beefrecipes #Healthysteakrecipes #Cajunfood #Steakmeals #Dinnerrecipessteak



Ingredients

    Pie crust:
    • 1 1/3 cups all-purpose flour
    • ¼ teaspoon salt
    • 2 teaspoons sugar
    • ½ cup cold unsalted butter cut in small cubes
    Filling:
    • 3–4 medium peaches
    • 1 ¼ cups fresh blueberries
    • 3 eggs
    • ¾ cup+ 2 Tablespoons whole milk
    • ½ cup all-purpose flour
    • ½ cup sugar
    • 2.5 tablespoons unsalted butter-melted and slightly cooled
    • 1 ½ teaspoons vanilla
    • 2 Tablespoons sanding sugar
    • For serving:
    • Whipped cream or vanilla ice cream

    Instructions

    1. To make the crust, in food processor pulse flour with sugar and salt, then add cubed chilled butter and pulse until it resembles coarse meal. If you don’t have the food processor use pastry blender or fork.
    2. Add 2 tablespoons ice water into the mixture and pulse. If necessary, add (one by one) two more tablespoons ice water and pulse. The mixture should hold together when squeezed but do not overmix, it should look crumbly. Shape the dough into a disc and wrap, set in the fridge at least 1 hour (you can store it overnight in the fridge).
    3. Dust the work surface with flour and roll out the dough to make 12-13 inches circle, transfer it in 10 inches pie dish, fold the edges and crimp with your finger. Set in the fridge while prepare the filling.
    4. To make the filling, mix together eggs, milk, flour sugar, melted butter and vanilla. The mixture will be very thin.
    5. Slices peaches in half, remove the stone and slice each half in thin slices. Gently transfer sliced peach half and place in pie crust (watch to slices maintain the shape of peach halves) Place half of one peach in the center of the pie crust and remaining 5 or 6 sliced halves of peaches arrange around the center.
    6. Pour half of the filing mixture gently around the peaches. Scatter half of the blueberries between the peaches. Pour remaining filling and to with remaining blueberries.
    7. Sprinkle with sanding sugar on top.
    8. Bake for 35-40 minutes at 350 F or until it’s set, but still just slightly jiggly. It will completely as it cools.

    recipe adapted >>>>>  here

    Saturday, September 10, 2011

    DARK CHOCOLATE CHOCOLATE CHIP COPYCAT COOKIES

    DARK CHOCOLATE CHOCOLATE CHIP COPYCAT COOKIES | #cookies #Doublechocolatechipcookierecipe #Cookiedesserts #Smoresstuffedcookies #Yummydesserts #Dessertideas #Chocolatechocolatechipcookieschewy #Chocolatemintcookies #Andesmintcookies #Dessertrecipes #Deliciousdesserts #Bakingrecipes

    Ingredients

    • 1 cup Cold Butter cut into small cubes
    • 1 cup Brown Sugar
    • 1/2 cup Sugar
    • 2 Eggs
    • 1/2 cup Dark Baking Cocoa
    • 1 cup Cake Flour
    • 1 1/2 cup All-Purpose Flour
    • 1 teaspoon Cornstarch
    • 3/4 teaspoon Baking Soda
    • 1/2 teaspoon Salt
    • 1 1/3 cup Semisweet Chocolate Chips

    Instructions

    1. Preheat oven to 410 degrees.
    2. In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
    3. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in semisweet chocolate chips.
    4. Chill dough for 15 minutes.
    5. Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
    6. Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.

    Recipe adapted >>>>>  here

    Friday, September 9, 2011

    The Best Keto Cheesecake



    The Best Keto Cheesecake | #Ketosnacks #Easyketocheesecake #Ketodesserteasy #Ketostrawberrycheesecake #Lowcarbsnacks #Sugarfreedesserts #Ketosnacks #Ketocheesecakerecipes #Ketodesserteasy #Ketostrawberrycheesecake #Lowcarbsnacks #Sugarfreedesserts

    Ingredients

    • For the crust
    • 1 1/2 Cups Almond flour
    • 1/4 Cup Confectioners Swerve
    • 1 teaspoon Cinnamon
    • 6 Tablespoons Butter, melted
    • For the filling
    • 6 Packages 8 ounces full fat cream cheese, room temperature
    • 2 Cups Confectioners Swerve
    • 5 Large Eggs room temperature
    • 8 Ounces Sour Cream room temperature
    • 1 Tablespoon Vanilla extract

    Instructions

    1. Pre-heat oven to 325F. Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into a 9 inch x 3.5 inch springform pan and press halfway up the sides using your fingers (here is the pan I used). Use a flat bottomed cup to press the mixture into the bottom. Refrigerate the crust for 20 minutes.
    2. In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer use the paddle attachment.
    3. Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer.
    4. Add in the room temperature eggs one at a time and beat until well incorporated.
    5. Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
    6. Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.
    7. Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick. Do not remove the springform). Let sit on the counter for 1 hour.
    8. Cover loosely with plastic wrap and refrigerate for at least 8 hours.
    9. Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.

    recipe adapted >>>>>  here


    Sunday, September 4, 2011

    CINNABON CINNAMON ROLL CAKE

    CINNABON CINNAMON ROLL CAKE | #CINNABON #CINNAMON #ROLLCAKE #Dessertrecipes #Cakedesserts #Cupcakecakes #Cakecookies #Cakefrosting #Deliciousdesserts #Dessertrecipes #Cupcakecakes #Cakedesserts #Cakecookies #Cakefrosting #Sweetrecipes


    Ingredients

    • 3 cups flour
    • ¼ tsp salt
    • 1 cup sugar
    • 4 tsp baking powder
    • 1½ cup milk
    • 2 eggs
    • 2 tsp vanilla
    • 4 T butter melted
    • 2 sticks 1 cup butter, softened
    • 1 cup brown sugar
    • 1 T cinnamon
    • ⅔ cups nuts optional
    • Glaze:
    • 2 cups powdered sugar
    • 4-5 T milk
    • 1 tsp vanilla

    Instructions

    1. Preheat oven to 350 degrees. With an electric mixer or stand mixer, combine the flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once that is combined, you slowly stir in 4 T melted butter. Pour the batter into a greased 9×13 inch pan.
    2. In a medium sized bowl, mix the softened butter, brown sugar, cinnamon and nuts if you are using them. Drop evenly over the cake better in your 9×13 inch pan. Use a knife to marble and swirl over the cake.
    3. Bake for 25-30 minutes or until toothpick comes out nearly clean from center.
    4. Make the glaze by adding the powdered sugar, milk and vanilla to a medium sized bowl. Whisk until smooth and drizzle over warm cake. Serve warm or at room temperature.

    recipe adapted >>>>>  here

    Saturday, September 3, 2011

    Pineapple Chicken and Rice

    Pineapple Chicken and Rice | #Pineapplechickenandrice #Chickenwingrecipes #Cornandblackbeansaladrecipe #Sheetpanmeals #Cornblackbeansaladrecipe #Mexicansaladrecipes #Quickdinnerrecipes #Ricerecipesfordinner #Pineapplechickenwithrice #Teriyakichickeneasyrecipes #Chickenoverricerecipes #Summerdinnerrecipes




    Ingredients

    • 1 and half pounds boneless chicken breasts
    • 1 teaspoon dried thyme
    • 1/2 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 tablespoon vegetable oil
    • 1 can 20 oz. sliced pineapple save the juice for the sauce
    • 1 tablespoon cornstarch
    • 1/4 cup Dijon mustard
    • 1/4 cup honey
    • 2 garlic cloves minced
    • 4 servings of cooked rice.

    Instructions

    1. Season chicken with thyme, salt and pepper.
    2. Over medium heat brown the chicken in the vegetable oil.
    3. Drain pineapple slices and reserve the juice.
    4. Combine cornstarch and 2 oz. of the pineapple juice and set aside.
    5. In a separate bowl combine remaining juice with mustard, honey, and garlic.
    6. Add dijon mixture to the pan, reduce heat and cover.
    7. Allow to simmer for 15 minutes.
    8. Remove chicken from the pan.
    9. Stir the cornstarch mixture and add to the pan and bring to a boil.
    10. Stir for 2 minutes.
    11. Reduce heat and return chicken to the pan. Flip chicken in the pan to get it nice and coated with the sauce.
    12. Add pineapple slices to pan (on top of chicken and around the chicken) cover for 2-3 minutes to allow pineapple to heat through.
    13. Serve over rice..

    recipe adapted >>>>>  here