Friday, December 30, 2011

Greek Chicken Traybake

Greek Chicken Traybake | #Greekchickenrecipes #Mediterraneanrecipes #Greekfoodrecipes #Greekchickenmarinadeyogurt #Bakedgreekchicken #Greekchickenandpotatoes #Greekchicken #Mediterraneandietrecipes #Greekfood #Ricesidedishrecipes #Sundaydinnerideas #Greekdinnerrecipes

Ingredients

  • 1 red pepper cut into 2 inch pieces
  • 1 yellow pepper cut into 2 inch pieces
  • 1 red onion cut into eighths
  • 2 cups cherry tomatoes
  • 1/2 cup artichoke hearts
  • 1 lemon
  • 2 large chicken breasts, cut in half or 4 chicken thighs
  • 2 cloves garlic crushed
  • 1/4 cup olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 1/2 tsp smoked paprika
  • 1 tsp thyme
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp chopped fresh basil
  • 2/3 cup black olives
  • 1/4 cup chopped feta (omit for Paleo/Whole30)

Instructions

  1. Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
  2. In a large baking sheet or roasting tray, add the chopped peppers, red onion slices, artichoke hearts, lemon wedges and tomatoes.
  3. In a bowl whisk together the garlic, olive oill, vinegar, paprika and thyme. Pour 1/3 of the sauce over the veggies, sprinkle with salt and pepper and toss until well coated. Place the chicken pieces on top of the veggies and brush sauce. Bake in the oven for 25 minutes.
  4. After 25 minutes, add in the feta, chopped basil and olives. Pour the remaining sauce over the tray and return to the oven to bake for another 5-10 minutes. Check the chicken to ensure its no longer pink. Sprinkle with basil and serve.

Recipe has been adapted from >>>>>  here

Tuesday, December 20, 2011

MONTE CRISTO SANDWICHES

MONTE CRISTO SANDWICHES | #Montecristosandwicheasy #Montecristosandwichrecipe #Easysandwichrecipes #Grilledhamandcheesesandwich #Montecristosandwichsliders #Slicedhamrecipes #Montecristosliders #Cubansandwich #Turkeyandcheesesliders #Slidersrecipeshawaiianrolls #Hawaiianrollslidersturkey #Montecristosandwichrecipe



Ingredients

  • 3/4 cup water
  • 1 3/4 cup flour
  • 3/4 cup milk
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/4 teaspoon salt
  • SANDWICH
  • 3 cups canola oil, for frying
  • Powdered sugar, for dusting
  • 8 slices challah bread, 1/2-inch thick
  • 2/3 pound sliced deli ham
  • Raspberry or blackberry jam
  • 4 slices Swiss cheese
  • 2/3 pound sliced roasted turkey


Instructions

  1. In an 8x8-inch baking dish, combine the flour, baking soda and salt. In a separate bowl, whick together the eggs, water and milk, then add to the flour mixture. Whisk thoroughly until smooth and no lumps of flour remain, then set aside.
  2. On each of 4 slices of bread, arrange one slice of ham, turkey, and swiss. Top with the remaining bread slices, then using a sharp knife, slice each sandwich in half on the diagonal. You may wish to insert toothpicks to hold everything together until the sandwich is fried.
  3. Heat oil over medium-high heat to between 365-375 degrees. If the oil starts to smoke, turn the temperature down. Working carefully, dip half of each sandwich into the prepared batter, lift out and allow excess batter to drip off, then lower gently into the hot oil. Repeat with the other half of the sandwich. Work in batches and do not crowd the pan.
  4. Cook in the oil for about 3 minutes, then flip and cook the other side of the sandwich for another 3 minutes, until golden brown on both sides.
  5. Gently remove each diagonal sandwich half from the hot oil using tongs and set on a paper-towel lined baking sheet. Place in a warm oven until ready to serve. Repeat the process with the remaining three sandwiches, frying each sandwich one at a time and allowing the oil temperature to come back up between each batch. When ready to serve, dust each sandwich with powdered sugar and serve with raspberry or blackberry jam on the side.

Recipe has been adapted from >>>>>  here



Rated 4.9/5 based on 901 customer reviews

Sunday, December 18, 2011

Pecan Pie Lasagna

Pecan Pie Lasagna | #Pecanpierecipeeasy #Coconutdessertrecipes #Coconutcreamdessert #Bananapuddinglasagna #Nobakecoconutcreampie #Coconutdessertseasy #Bananapuddinglasagna #Pecanpiecobblerrecipe #Nobakedessertsquick #Pecanpiecupcakes #Pecanpiecake #Lemonblueberryiceboxcake

Ingredients

  • FOR THE WHIPPED CREAM
  • 2 (8-oz.) blocks cream cheese, softened
  • 1/2 c. granulated sugar
  • 1 c. heavy cream
  • FOR THE FILLING
  • 4 1/2 c. whole milk
  • 3 (3.4-oz.) packages vanilla pudding mix
  • 2 tsp. vanilla
  • 1/4 c. toasted chopped pecans
  • 1/2 tsp. kosher salt
  • FOR THE TOPPING
  • 1 1/2 c. toasted whole pecans
  • 1/4 c. caramel, microwaved until pourable, plus more for garnish
  • 1/2 tsp. cinnamon
  • Pinch kosher salt
  • 16 graham cracker sheets

Instructions

  1. In a large bowl using a hand mixer or in the bowl of stand mixer using the whisk attachment, beat cream cheese and sugar until light and fluffy. Slowly add heavy cream and beat until stiff peaks form.
  2. In a medium bowl, whisk together milk, pudding mix and vanilla. Fold in pecans and kosher salt. Let sit 5 minutes, until thickened slightly.
  3. In another medium bowl, stir to combine whole pecans with caramel, cinnamon, and salt.
  4. Assemble lasagna: Spread a thin layer of cream cheese mixture in a 9"-x-13" baking dish. Top with a layer of graham crackers. Add half of pudding mixture and top with half of cream cheese mixture. Top with the remaining graham crackers, then layer the remaining pudding mixture and the remaining cream cheese mixture. Top with pecans and refrigerate at least 6 hours, up to overnight.
  5. Drizzle with additional caramel.

recipe adapted  >>>>>  here

Tuesday, December 13, 2011

Butternut Squash and Black Bean Enchilada Skillet

Butternut Squash and Black Bean Enchilada Skillet | #Butternutsquashrecipes #Vegetarianrecipeseasy #Veggierecipes #Meatlessmeals #Vegetariandishes #Cookingrecipes #Butternutsquashfritters #Butternutsquashlasagnarecipe #Veggierecipes #Cookingrecipes #Vegetariandishes #Meatlessmeals

Ingredients

  • 2 teaspoons olive oil
  • 3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
  • salt and pepper, to season
  • 1 medium yellow onion, diced
  • 3 cloves of garlic minced
  • 1/2 jalapeno, seeded and diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 - 15 ounce can black beans, rinsed and drained
  • 8 yellow corn tortillas, cut into thick strips
  • 1-15 ounce can red enchilada sauce
  • 1 cup reduced-fat colby jack or mexican cheese (or whatever you prefer), divided
  • cilantro and low-fat sour cream, for serving

Instructions

  1. Heat olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 10-13 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
  2. Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a tiny golden brown. Remove from heat and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce! Enjoy!

RECIPE ADAPTED >>>>>  here

Sunday, December 11, 2011

Quinoa Taco Salad Bowl

Quinoa Taco Salad Bowl | #Vegetarianmealprep #Healthybreakfastmealprep #Vegantacosalad #Highproteinmealprep #Whole30breakfast #Quinoatacosalad #Healthydinnerrecipes #Plantbasedrecipes #Quinoasaladrecipes #Summersaladrecipes #Thaiquinoasalad #Vegetarianrecipes

Ingredients

  • Olive oil spray
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 teaspoons taco seasoning
  • ½ - 1 chipotle chili pepper in adobo sauce chopped fine
  • ½ cup quinoa rinsed
  • 1 cup vegetable broth
  • 1 lime juiced
  • 1 1/2 cups cooked pinto beans about 1 can
  • 1 ½ cups frozen corn thawed
  • ¼ cup chopped cilantro
  • 6 cups romaine lettuce
  • 1/2 cup grated Cheddar of Daiya
  • 1 avocado sliced
  • 1 cup salsa
  • For serving: tortilla chips OR tortilla bowl sour cream/Greek Yogurt

Instructions

  1. Spray a medium skillet well with olive oil spray. Add chopped onion and cook for 10 to 12 minutes, until tender. Add garlic, taco seasoning, chipotle chili, and quinoa. Cook for 2 minutes, stirring frequently. Add vegetable broth and bring to a simmer. Reduce to low and cook for 30 to 35 minutes.
  2. Stir in lime juice, pinto beans, corn, and cilantro. Cover and let sit off the heat for 5 minutes. Fluff.
  3. Fill bowls (either regular or tortilla bowls) with romaine lettuce. Top with quinoa mixture, cheese, avocado, and salsa. Serve with tortilla chips and sour cream or Greek Yogurt.

RECIPE ADAPTED  >>>>>  here

Monday, December 5, 2011

Cheesy Root Vegetable Gratin

Cheesy Root Vegetable Gratin | #Cheesy #Root #Vegetable #Gratin #Vegetariandishes #Wholefoodrecipes #Veganeating #Vegandinners #Healthyrecipes #Vegandishes #Healthyrecipes #Veggierecipes #Vegetarianrecipes #Vegetariandishes #Veggiedishes #Cookingrecipes

Ingredients

  • 1-2 long sweet potatoes (about 2 inches thick), peeled
  • 4 large parsnips, ends trimmed and peeled
  • 5 medium beets, peeled
  • 2 1/2 cups heavy cream, divided (whole milk is fine, but mixture wont thicken as much or be as creamy)
  • 4 ounces grated Parmesan, divided
  • 1 tablespoon fresh minced thyme, divided, plus more for garnish
  • 1 garlic clove, minced
  • 2 ounces shredded gruyere
  • salt and pepper to taste

Instructions

1. Preheat oven to 400˚F.
2. Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
3. Pour 2/3 cup cream over each bowl of vegetables and top each with 1/2 ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
4. Pour remaining cream into the bottom of a 2 quart (oval) baking dish and sprinkle with 1/2 ounce of Parmesan and minced garlic.
5. Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish.
6. Follow the sweet potato with a row of parsnips, followed by a row of beets.
7. Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables.
8. Season top of gratin with salt, pepper and sprinkle of remaining ounce of Parmesan.
9. Cover with foil and bake for 25 to 30 minutes or until vegetables are soft.
10. Remove from oven, uncover gratin and top with shredded gruyere.
11. Set oven to broil and broil gratin for 3 to 5 minutes or until browned and bubbling on top.
12. Finish with a sprinkle of fresh thyme leaves. Serve.

recipe adapted >>>>>  here

Sunday, December 4, 2011

Easy Stuffed Peach Cobbler

Easy Stuffed Peach Cobbler | #Cupcakecakes #Soyummyvideos #Cakedecoratingvideos #Snowglobecupcakes #Cookingrecipes #Dessertrecipes #4thofjulyfood #Summerdessertseasy #Summerdessertsforaparty #Strawberryrecipes #Summerdeserts #Lightsummerdesserts

Ingredients

  • 6 large peaches
  • 2 packages refrigerated pie crusts each package has two sheets
  • 1 ½ cup oats
  • 1 ½ cup all-purpose flour
  • 1 cup brown sugar
  • 1 cup unsalted butter
  • egg wash optional

Instructions

  1. Preheat the oven to 375 F. Set aside a sheet pan with parchment paper.
  2. Cut the bottom of the peach using a paring knife. I recommend using large and ripe peaches.
  3. Using a pair of scissors, twist the pit and pull it out gently. It’s easy to take the pit out if your peach is ripe. If your peach is not fully ripe, you can use the knife to cut further around the pit and take it out.
  4. In a medium-large bowl, mix together oats, flour, sugar and butter. Then use clean hands to crumble the mixture together so you have little pebbles of butter.
  5. Add the mixture to the hole inside of the peach. Press the mixture firmly into each peach.
  6. Unroll the pie crust, cut it into thin strip, about ¼ inch wide. Take the extra stripe and roll it into a ball, then press into a round shape just enough to cover the mixture. Press it firmly onto the peach.
  7. Repeat to cover the top of the peach. Then use the cut strips to wrap the peach according to the video. Brush with egg wash.

recipe adapted  >>>>>  here

Friday, December 2, 2011

Funfetti Vanilla Layer Cake

Funfetti Vanilla Layer Cake | #Pumpkincheesecake #Pumpkindessertrecipes #Thanksgivingdessertideas #Pumpkinbars #Pumkindesserts #Pumpkinrecipesdessert #Freshapricotrecipes #Apricotdesserts #Apricotcake #Cakedesserts #Cookingrecipes #Sweetrecipes


Ingredients

  • Vanilla cake
  • 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
  • 200 grams (1 cup) caster sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 315 grams (2 and 1/4 cups) plain flour
  • 3 teaspoons baking powder
  • 240 ml (1 cup) milk
  • 2 tablespoons full fat sour cream
  • 1/4 cup sprinkles (rainbow jimmies)
  • Vanilla buttercream
  • 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
  • 2 teaspoon vanilla extract or vanilla bean paste
  • 750 grams (6 cups) icing or powdered sugar
  • 60 ml (1/4 cup) milk
  • 2 cups of sprinkles (rainbow jimmies)

Instructions

  1. Grease and line two 8 inch round baking tins. Preheat the oven to 160 C (320 F). In a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy. Add in the eggs, one at a time, and beat after each addition. Sift in the flour and baking powder. Add the milk and beat on a low speed until combined. Add sour cream and mix through. Finally, add the sprinkles and stir briefly.
  2. Divide the batter evenly between the two cake tins and bake in the oven for approximately 25-30 minutes or until golden on top. Carefully remove the cakes from the pans and set on a wire rack to cool completely.
  3. To make your frosting, beat the butter with an electric mixer until smooth and creamy, then add the vanilla. Begin to sift in the icing sugar, one cup at a time. Add a tablespoon of milk as needed. Continue until you have used all the icing sugar and milk and the frosting is smooth and creamy.
  4. Use a serrated knife or a cake trimmer to even the top of both cakes. Place one cake on a small cake board, then cover the top with buttercream. Place the second cake on top. Cover the entire cake, top and sides, with remaining buttercream. Pick up the cake by the cake board and hold over a large mixing bowl. Carefully press sprinkles into the side of the cake, letting the extra sprinkles fall into the bowl. Continue until top and sides of cake are completely covered. Cut and serve.

recipe adapted  >>>>>  here

Thursday, December 1, 2011

HEALTHIER OATMEAL PEANUT BUTTER CHOCOLATE CHIP BREAKFAST BARS

HEALTHIER OATMEAL PEANUT BUTTER CHOCOLATE CHIP BREAKFAST BARS | #Healthyfoodvideos #Breakfastcookieshealthy #Nobakebreakfastcookies #Healthysweets #Healthybreakfastvideos #Healthyrecipes #Healthysnacks #Healthyoatmealcookies #Bananaoatmealcookies #Healthydinnerrecipes #Ripebananarecipes #Healthydessertrecipes



Ingredients

  • 1 cup rolled oats (uncooked)
  • 1/4 cup flour (can use wheat flour or sub with almond, coconut or GF blend flour)
  • 1/2 tsp cinnamon
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp coconut oil
  • 2 eggs
  • 1/4 cup maple syrup
  • 1/4 cup peanut butter (crunchy or creamy)
  • 1/2 tsp vanilla
  • 1/3 cup chocolate chip


Instructions

  1. Preheat oven to 350 F and line a 8x8 pan with parchment paper.
  2. In a medium bowl, mix together the oats, flour, cinnamon, baking powder, baking soda and salt. Set aside.
  3. In a microwave safe bowl, melt the coconut oil by putting it in the microwave for 15-20 seconds. Beat in the eggs. Add in the maple syrup, peanut butter and vanilla. Mix until combined.
  4. Pour the wet ingredients into the dry and mix until just combined. Use a rubber spatula to fold in the chocolate chips. Spread the mixture into the pan. Bake for 20-25 minutes or until golden brown. Let cool before cutting into bars. Store in an airtight container on the counter for up to 3-5 days.

recipe adapted  >>>>>  here



Rated 4.6/5 based on 121 customer reviews