Saturday, December 29, 2012

INSTANT POT SOUP WITH SMOKED SAUSAGE, WHITE BEANS & VEGETABLES

INSTANT POT SOUP WITH SMOKED SAUSAGE, WHITE BEANS, VEGETABLES | #Instantpotrecipeseasy #Instantpotvegetablesoup #Instapotvegetablesoup #Beefbarleysoupinstantpot #Instapotrecipes #Instantpotpressurecooker #Instantpotnavybeans #Sausageandsauerkrautinstantpot #Instantpotpressurecooker #Electricpressurecookerrecipes #Crockpotrecipes #Pressurecookingrecipes

 

Ingredients

  • 1 lb bag dry navy beansor other white beans of choice, soaked for several hours* (see notes)
  • 1-2 tbsp olive oil
  • 14 oz smoked turkey sausage sliced into medallions
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 3 carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 tsp fresh thymechopped
  • 2 tsp fresh rosemarychopped
  • 7 cups vegetable broth
  • 3 cups fresh baby spinach
  • 1 tsp salt (plus more to taste)
  • 1/4 tsp black pepper

Instructions

  1. Using the saute function, add olive oil and cook sausage until browned.
  2. Add onions and saute until translucent. Add garlic and saute for one minute. Turn saute off.
  3. Rinse the beans and add them to the pot, along with all remaining ingredients.
  4. Set to pressure cook (manual) on high for 20 minutes.
  5. When finished, quick release the steam valve.
  6. Open and season with additional salt and/or pepper to taste.
  7. To thicken the soup, use a wooden spoon to smash some of the beans against the side of the pot.
  8. Serve with warm, crusty bread.

recipe adapted  >>>>>  here

Friday, December 28, 2012

Avocado Bacon and Eggs

Avocado Bacon and Eggs | #Avocadobaconandeggs #Healthyeating #Healthysnacks #Yummyfood #Cookingrecipes #Lowcarbrecipes #Ketosnacks #Breakfastideas #Avocadobaconandeggs #Healthybreakfastrecipes #Yummybreakfast #Breakfastdishes

Ingredients

  • 1 medium avocado
  • 2 eggs
  • 1 piece bacon cooked and crumbled
  • 1 tbsp low-fat cheese
  • pinch salt

Instructions

  1. Preheat oven to 425.
  2. Begin by cutting the avocado in half and removing the pit.
  3. With a spoon, scoop out some of the avocado so it's a tad bigger than your egg and yolk. Place in a muffin pan to keep the avocado stable while cooking.
  4. Crack your egg and add it to the inside of your avocado. Sprinkle a little cheese on top with a pinch of salt. Top with cooked bacon.
  5. Cook for 14-16 minutes. Serve warm.

recipe adapted >>>>>  here

Thursday, December 27, 2012

Spicy Lemon Garlic Baked Tilapia

Spicy Lemon Garlic Baked Tilapia | #Mexicanchickenspaghetti #Chickencrockpotrecipes #Cookingrecipes #Dinnerrecipes #Seafoodrecipes #Fishrecipes #Ketochickenrecipes #Ketocasserolerecipes #Bakedfishrecipes #Ketocrackchickencasserole #Easycasserolerecipes #Tilapiarecipesbaked


Ingredients

  • 4-6 Tilapia Fillets
  • 1 tbsp Lemon Juice
  • 3 tbsp Butter
  • 1 tsp Garlic Minced
  • 1/2 tsp Red Chilli Powder
  • Salt to taste
  • 1/2 tsp Black pepper Freshly Cracked
  • 1 lemon Cut into thin slices
  • 2 tbsp Fresh Parsley Chopped

Instructions

  1. Wash the Tilapia fillets and pat them dry.
  2. Arrange the fillets in a baking tray.
  3. Mix lemon juice, butter, garlic, red chilli powder, salt and black pepper in a bowl.
  4. Pour this mixture over the tilapia.
  5. Arrange lemon slices in between the fillets.
  6. Pre heat the oven to 180 degrees C (350 Degrees F).
  7. Bake the fish for 15-20 minutes.
  8. Garnish with fresh parsley.
  9. Serve hot.

recipe adapted >>>>>  here

Perfect Chocolate Chip Cookies

Perfect Chocolate Chip Cookies | #Dessertrecipes #Bakingrecipes #Bestchocolatechipcookies #Smoresstuffedcookies #Fooddeserts #Softchewychocolatechipcookies #Softchocolatechipcookierecipe #Simplechocolatechipcookierecipe #Softandchewychocolatechipcookies #Bestchewychocolatechipcookies #Chocolatechipcookiesvideos #Basicchocolatechipcookies




Ingredients

  • 1 1/2 cups all-purpose flour see notes below
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter see notes below, room temperature
  • 1/2 cup firmly packed light brown sugar
  • 6 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet

Instructions

  1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
  2. In a medium bowl, sift the flour, baking soda and salt together.
  3. In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
  4. Add the egg and vanilla and mix on low speed until mixed in.
  5. Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
  6. Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
  7. Chill dough if dough is warm.
  8. Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
  9. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
  10. Small cookies bake 8-10 minutes
  11. Large cookies bake 10-13 minutes.
  12. Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
  13. Makes 18 -30 cookies depending on size.

Recipe has been adapted from >>>>>  here

Wednesday, December 26, 2012

Instant Pot Shredded Chicken Burrito Bowls

InstantPot Shredded Chicken Burrito Bowls - ALL NEWS InstantPot Shredded Chicken Burrito Bowls - ALL NEWS #dinner #dinnerrecipes #dinnerideas #healthydinner #healthydinnerrecipes #easydinnerrecipes #easydinner #healthyrecipes #instantpot


Ingredients

  • 3 boneless, skinless chicken breasts
  • 2 1/4 cups chicken broth
  • 1 packet of taco seasoning
  • 15 ounce can sweet corn, drained
  • 15 ounce can of black beans, rinsed and drained
  • 1 can Rotel
  • 1 medium green bell pepper, sliced
  • 1 medium red bell pepper, sliced
  • 1 medium onion, sliced
  • 2 cups long-grain rice

Instructions

  1. In the Instant Pot, pour just enough chicken broth to cover the bottom of the pot. Then place the chicken breasts along the bottom of the pot.
  2. Sprinkle the taco seasoning evenly over the chicken.
  3. Pour the corn, black beans, and Rotel into the pot. Try to pour them in different sections of the pot, so everything doesn't pile up in one place.
  4. Add both the green and red bell peppers, and the onion. Again, spreading them evenly along the top, so they don't pile up too much.
  5. Add the rice evenly to the pot. Then add the remaining chicken broth. Try to push the rice down so that it's covered by the broth.
  6. Using your Instant Pot's instructions, pressure cook for 10 minutes. Once it's done cooking, allow it to slowly depressurize for 10 minutes. Then release the sealing valve to vent any remaining pressure.
  7. Remove the lid. Using 2 forks pull the chicken meat apart so it becomes thin enough for a good taco consistency.
  8. Stir well to incorporate all the ingredients and place the lid back on. Do not turn the Instant Pot on, but let it sit with the lid sealed for at least 5 minutes. This will finish cooking any rice that may have been sitting on the top and not cooked all the way through.
  9. Enjoy in a bowl by itself, in a soft tortilla, or with tortilla chips. And don't forget your favorite toppings!

RECIPE ADAPTED >>>>>  here

Sunday, December 23, 2012

Korean BBQ Steak Bowls With Spicy Sesame Dressing Recipe For Dinner

Korean BBQ Steak Bowls With Spicy Sesame Dressing Recipe For Dinner | #Cookingrecipes #Dessertrecipes #Lowcarbrecipes #Ketorecipes #Nocarbdiets #Diyfoodrecipes #Quickandeasydinnerrecipes #Pastadishes #Creamybeefandshells #Hamburgermeatrecipes #Cookingrecipes #Dinnerideas

 

Ingredients

  • for the spicy sesame dressing
  • 2/3 cup low sodium soy sauce
  • 1/4 cup mirin
  • 1 tablespoon fresh minced or crushed ginger
  • 1 tablespoon toasted sesame oil
  • 2-3 tablespoons brown sugar
  • 1-2 tablespoons sambal oelek (spicy chili paste)
  • 5 cloves garlic
  • for the korean bbq steak bowls
  • 1 lb. top sirloin steak, cut into very thin pieces
  • 2 bell peppers (red and yellow), spiralized or cut into strips
  • 2 handfuls of spinach
  • wonton strips, scallions, and sesame seeds for topping

Instructions

  1. Pulse the dressing ingredients in a food processor until smooth. Place the steak in a bag and cover with enough dressing to coat. Refrigerate for 1-2 hours (now would be a good time to prep all other veggies).
  2. Heat a very heavy pan over high heat. Pull the steak out of the sauce and discard remaining sauce. Add the steak to the pan with a little oil if necessary depending on what type of pan you are using. It should sizzle! Let the steak sit for 1-2 minutes to get a golden brown sear, flip if necessary, or just remove from the pan and let it finish cooking on a plate. How long you cook the meat for is dependent on how well-done you want your steak, but just keep it mind that it cooks quickly because it’s sliced very thinly.
  3. .......

RECIPE ADAPTED  >>>>>  here

Wednesday, December 19, 2012

CREAMY SPICY SUN DRIED TOMATO PASTA

CREAMY SPICY SUN DRIED TOMATO PASTA | #Pastadishes #Noodlesrecipes #Pastasaucerecipes #Creamyspicysundriedtomatopasta #Pastarecipesvideos #Garlicspaghettirecipes #Healthydinnerrecipes #Cookingrecipes #Easyhealthydinner #Healthypastarecipes #Easypastadishes #Pastarecipeseasy



Ingredients

  • 250g uncooked penne pasta
  • 1 tbsp + 1/2 tsp extra virgin olive oil
  • 4 to 5 garlic gloves, minced (2 tbsp)
  • 1 1/2 tbsp cornflour*
  • 2 cups unsweetened almond milk
  • 1/2 tsp salt + pepper to taste
  • 1/2 + 1/4 cup sun dried tomatoes (jarred in oil, with garlic and herbs included), drained from any oil
  • 1 tbsp nutritional yeast
  • 1 onion, diced
  • 1 tsp chilli flakes, or to taste
  • 1/2 tsp dried oregano
  • 2 to 3 big handfuls of rocket or baby spinach


Instructions

  1. Cook your pasta according to the package instructions, but leave the pasta just slightly undercooked. Set aside.
  2. Add 1 tbsp olive oil into a large frying pan over medium to high heat. When hot, add garlic and cook for 2 minutes or until lightly browned. Mix in cornflour and cook for a further minute. Add 1/2 tsp of salt and 1 cup of almond milk, making sure that the mixture is smooth besides the garlic. When it has thickened, add the remaining cup of almond milk. When it has thickened slightly (it will thicken further when blended), pour this into a blender.
  3. Add 1/2 cup sun dried tomatoes, nutritional yeast and 1/3 cup water to the blender and blend until smooth. Set aside.
  4. Rinse out the frying pan and heat up 1/2 tsp of oil. Cut the remaining sun dried tomatoes to be roughly 2cm pieces. Add this along with the onion to the pan and sauté for 3 minutes. Add chilli flakes and dried oregano and cook for a further minute. If it sticks to the frying pan, add a splash of water.
  5. Pour the sauce into the pan, making sure the heat is low to medium to prevent it from sticking. When the sauce is heated through, add in the pasta. Add pepper to taste and any extra salt or a splash of water if needed. When the pasta is heated through, serve this on top of the greens.

RECIPE ADAPTED  >>>>>  here



Rated 4.8/5 based on 490 customer reviews

Saturday, December 15, 2012

Heart Shaped Peanut Butter Cookies

Heart Shaped Peanut Butter Cookies | #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts #Holidayrecipes #Valentinefun #Sugarcookiefrostingrecipe #Cookiedecoratingvideos #Royalicingrecipeeasy #Sugarcookieicingthathardens #Royalicingrecipewithoutmeringuepowder #Cookiedecoratingicing

Ingredients

  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup (1 stick) salted butter, melted (microwave for 25-30 seconds)
  • ½ cup smooth peanut butter
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium sized mixing bowl add sugar, brown sugar, & melted butter, stir until creamy. Add peanut butter, egg, & vanilla, stir until smooth & creamy.
  3. Add flour & baking soda & stir until well combined.
  4. Scoop or roll dough into 1½ inch balls & place on ungreased cookie sheets. Flatten each ball using the bottom of a glass (coated in sugar).
  5. To make the top of the heart use a butter knife or the handle of fork to cut into the top center of dough. Press it outwards to the right & left to make the "V" shape.
  6. Use your thumb & index finger to pinch the bottom of the dough to make the bottom "V" shape of the heart. You can use your hands to perfect the heart shape if needed.
  7. Take a fork & press the dough down on each side making a criss-cross on the heart.
  8. Bake for 10-12 minutes. Be careful not to over bake them or your cookies will turn out hard.

Recipe adapted >>>>>  here

Thursday, December 13, 2012

Creamy Tomato and Spinach Pasta

Creamy Tomato and Spinach Pasta | #Creamymushroompasta #Pastadishes #Vegetarianmeals #Vegetarianpastarecipes #Meatlessmeals #Healthypastarecipes #Quickandeasydinnerrecipes #Ketorecipes #Cookingrecipes #Yummyfood #Pastadishes #Healthyeating

Ingredients

  • 1/2 lb penne pasta ($0.89)
  • 1 small onion ($0.25)
  • 2 cloves garlic ($0.16)
  • 1 Tbsp olive oil ($0.16)
  • 15 oz can diced tomatoes ($0.59)
  • 1/2 tsp dried oregano ($0.03)
  • 1/2 tsp dried basil ($0.03)
  • pinch red pepper flakes (optional) ($0.02)
  • 1/2 tsp salt ($0.03)
  • freshly cracked pepper to taste ($0.05)
  • 2 Tbsp tomato paste ($0.11)
  • 2 oz cream cheese ($0.48)
  • 1/4 cup grated Parmesan ($0.42)
  • 1/2 9 oz. bag fresh spinach ($0.50)

Instructions

  1. Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.
  2. While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).
  3. Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
  4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.
  5. Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

recipe adapated >>>>>  here

Sunday, December 9, 2012

Vanilla Magic Custard Cake

Vanilla Magic Custard Cake | #Vanillamagiccustardcake #Sweetrecipes #Cakedesserts #Cakecookies #Nobakecake #Bakingrecipes #Vanillamagiccustardcake #Custardcakerecipes #Custarddesserts #Vanillacakerecipe #Creamydesserts #Vanillacustardpie

Ingredients

  • 1/2 cup unsalted butter-melted and slightly cooled
  • 2 cups milk-lukewarm
  • 1 and 1/4 cups (150 g) powdered sugar
  • 4 eggs-separated
  • 1 Tablespoon water
  • 1 cup (115g) flour
  • 2 teaspoon vanilla extract
  • powdered sugar for dusting

Instructions

  1. Preheat the oven to 325°F
  2. Lightly grease 8×8 inch baking dish, set aside
  3. Whip the egg whites until stiff peaks form, set aside.
  4. Beat the egg yolks and powdered sugar until pale yellow.
  5. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
  6. Mix in the flour until evenly incorporated.
  7. Slowly beat in the milk and vanilla extract until well combined.
  8. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
  9. Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil.
  10. Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.

  recipe adapted >>>>>  here

Wednesday, December 5, 2012

Oven Baked Chicken and Rice

Oven Baked Chicken and Rice | #OvenBaked #Chicken and #Rice #Chickendishes #Cookingrecipes #Fooddishes #Poultryrecipes #Yummydinners #Ricerecipes #Cookingrecipes #Poultryrecipes #Chickendinner #Fooddishes #Bakedchickenrecipes #Bakedchickenthighs


Ingredients

  • 5 chicken thigh fillets , bone in, skin OFF (Note 1)
  • 1 onion , chopped (brown, white or yellow)
  • 2 cloves garlic (large) , minced
  • 2 tbsp/ 30 g butter (or olive oil)
  • 1 1/2 cups / 270 g long grain white rice (Note 3)
  • 1 1/2 cups / 375 ml chicken broth/stock
  • 1 1/4 cups / 312 ml water, hot (tap is fine)
  • CHICKEN RUB (NOTE 2):
  • 1 tsp paprika powder
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3/4 tsp salt
  • Black pepper
  • OPTIONAL GARNISH:
  • Fresh thyme leaves or finely chopped parsley

Instructions

  1. Preheat oven to 180C/350F.
  2. Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
  3. Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
  4. Remove baking dish from the oven. Add rice then mix.
  5. Place chicken on rice. Then pour chicken broth and water around the chicken.
  6. Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional), then bake for a further 20 minutes until liquid is absorbed.
  7. Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley if desired, serve and enjoy!

recipe adapted >>>>>  here

Monday, December 3, 2012

Roasted Carrot Soup


Roasted Carrot Soup | #Lentilsoupeasy #Celeryrecipes #Roastedcarrotsoup #Lentilrecipeseasy #Lentilsoupcrockpot #Soupparty #Pumpkinsoup #Roastedcarrotsoup #Carrottomatosoup #Recipeswithcarrots #Carrotsouphealthy #Cookingrecipes

 

 Ingredients

  • 1 1/2 pounds carrots — peeled, cut into 1/2-inch slices (about 6 large carrots)
  • 1 large yellow onion — thinly sliced
  • 4 cloves garlic — peeled and left whole
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt — divided, plus additional to taste
  • 1 teaspoon ground cumin
  • 1/4 teaspoon black pepper — plus additional to taste
  • 2 cans whole peeled tomatoes — (28 ounce cans)
  • 1 teaspoon dried basil
  • 1/2 cup plain Greek yogurt — plus additional for serving
  • Fresh basil — optional, for serving

Instructions

  1. Place racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with cooking spray. Set aside.
  2. Place the carrots, onions, and garlic in a large bowl. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt, cumin, and pepper. Toss to evenly coat, then spread in a single layer on the prepared baking sheets, ensuring that the vegetables do not crowd one another. Roast for 25 to 30 minutes, turning twice throughout, until the vegetables are tender and browned. Let cool on the pans for 10 minutes.
  3. While the vegetables cool, drain the juice from the tomato cans into a small bowl or measuring cup. Set aside.
  4. Working in two batches, add half of the roasted vegetables to a food processor fitted with a steel blade or to a blender. Add 1 can of the drained tomatoes. Purée until smooth, then pour the purée into a 4-quart or larger heavy-bottomed pot, such as a Dutch oven. Repeat with the remaining vegetables and tomatoes, then add to the pot.
  5. Stir in the reserved tomato juices, basil, yogurt, and remaining 1/2 teaspoon salt. Bring to a gentle simmer and let cook for about 10 minutes, until fully heated through. Taste and add additional salt and/or pepper as desired. Serve warm, topped with fresh basil and/or additional Greek yogurt.

RECIPE ADAPTED  >>>>>  here


Rated 4/5 based on 204 customer reviews

Saturday, December 1, 2012

Whole30 Lettuce Wraps (PF Changs Lettuce Wraps Recipe)

Whole30 Lettuce Wraps (PF Changs Lettuce Wraps Recipe) | I love cheeseburgers! These look delicious!#Summersquashcasserole #Healthysummerdinnerrecipes #Summermealsdinner #Easysummerdinners #Healthysummermeals #Ketorecipes #Turkeymeatrecipes #Turkeytacosalad #Turkeylettucewraps #Healthyeating #Healthysnacks #Nocarbdiets

Ingredients

  • 2 pounds lean ground beef
  • ½ teaspoon seasoned salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 6 slices American cheese
  • 2 large heads iceburg or romaine lettuce, rinsed then dried
  • 2 tomatoes, sliced thin
  • small red onion, sliced thin Spread
  • ¼ cup light mayo
  • 3 Tablespoons ketchup
  • 1 Tablespoon dill pickle relish
  • dash of salt and pepper

Instructions

  1. Heat a grill or skillet on medium heat.
  2. In a large bowl, mix together ground beef, seasoned salt, pepper and oregano.
  3. Divide mixture into 6 sections then roll each into a ball. Press each ball down flat to form a patty.
  4. Place patties on grill/pan and cook for approximately 4 minutes on each side or until cooked to your liking. (If using a skillet, only cook 3 at a time to avoid over-crowding.)
  5. Place a slice of cheese on each cooked burger. Place each burger on a large piece of lettuce. Top with spread (see recipe below), one slice tomato, red onion and whatever else you like. Wrap the lettuce up over the top and serve. Enjoy!
  6. Spread: In a small bowl mix together all the spread ingredients. Refrigerate until ready to use.

RECIPE ADAPTED  >>>>>  here

Wednesday, November 28, 2012

Cozy Autumn Wild Rice Soup

This Cozy Autumn Wild Rice Soup is wonderfully creamy and comforting. #Hamburgersoup #Fallsouprecipes #Dinnerrecipesforfamily #Vegansouprecipes #Sweetpotatosoup #Cozyautumnwildricesoup #Creamychickenrecipes #Creamygarlicsauce #Simplechickenrecipes #Creamygarlicchickenrecipes #Creamygarlicbutterchicken #Easycreamychickenrecipes


Ingredients

  • 6 cups vegetable stock (or chicken stock)
  • 1 cup uncooked wild rice*
  • 8 ounces baby bella mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1 large (about 1 pound) sweet potato, peeled and diced
  • 1 small white onion, peeled and diced
  • 1 bay leaf
  • 1 1/2 tablespoon Old Bay seasoning
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 2 large handfuls of kale, roughly chopped with thick stems removed
  • Kosher salt and freshly-cracked black pepper

Instructions

    INSTANT POT (PRESSURE COOKER) METHOD:
  1. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.
  2. Cover and set vent to “sealing”. Cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest there for an extra 10 minutes (natural release). Then carefully turn the vent to “venting” and release the remaining pressure (quick release). Remove lid and discard the bay leaf.
  3. Meanwhile, during those final 10 minutes of pressure cooking, prepare your cream sauce on the stove. In a medium saucepan, cook the butter over medium-high
  4. heat until melted. Whisk in the flour until combined, and cook for 1 minute. Gradually add in the milk, and whisk until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened. (It should be very thick.)
  5. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  6. Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.
  7. CROCK-POT (SLOW COOKER) METHOD:
  8. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large slow cooker. Stir briefly to combine.
  9. Cook on high for 4 hours or on low for 8 hours, until the rice is cooked and tender.
  10. Meanwhile, during those final 10 minutes of slow cooking, prepare your cream sauce on the stove. In a medium saucepan, cook the butter over medium-high heat until melted. Whisk in the flour until combined, and cook for 1 minute. Gradually add in the milk, and whisk until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened. (It should be very thick.)
  11. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  12. Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.
  13. STOVETOP METHOD: Heat (an extra)
  14. 1 tablespoon butter in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
  15. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.
  16. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
  17. Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove. In it, cook the butter over medium-high heat until melted. Whisk in the flour until combined, and cook for 1 minute. Gradually add in the milk, and whisk until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened. (It should be very thick.)
  18. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  19. Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.

Recipe has been adapted from >>>>>  here

Monday, November 26, 2012

REAL MEXICAN SHRIMP TACOS

REAL MEXICAN SHRIMP TACOS | #Vegetarianramen #Lentiltacomeatinstantpot #Vegetarianmisoramen #Wholefoodrecipes #Dinnerrecipes #Cleaneatingrecipes #Buffaloshrimplettucewraps #Ketoshrimprecipes #Pescatarianrecipes #Buffaloshrimprecipes #Shrimprecipeshealthy #Codfishtacos

Ingredients

  • 500 g cocktail shrimp
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons orange juice freshly squeezed
  • 2 teaspoons raw honey
  • 6 cloves garlic ran through a press
  • 1/2 teaspoon orange zest
  • 1-3 teaspoons pickled chipotle
  • 1 teaspoon white wine vinegar
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 tablespoon non-gmo cornstarch or 2 teaspoons arrowroot*
  • 3 tablespoons water
  • TO SERVE
  • 12 15-minute keto & grain free tortillas or
  • 12 suuuper pliable gluten free 'flour' tortillas
  • avocado sliced
  • limes
  • 1 batch pico de gallo salsa

Instructions

  1. Mix shrimp with the following 7 ingredients in a bowl. Season to taste with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour.
  2. Heat up a skillet or pan over medium heat. Add a drizzle of olive oil and cook your shrimp for 3 to 4 minutes on each side. Mix cornstarch with water (i.e. a cornstarch slurry) and mix it up with the shrimp. Toss them about, as needed, until thick and creamy.
  3. Serve right away with warm tortillas, avocado, pico de gallo and plenty of limes.

RECIPE ADAPTED  >>>>>  here

Thursday, November 22, 2012

Coconut Cheesecake Bars

Coconut Cheesecake Bars | #7layerbars #Lemonbarsrecipe #Snickerdoodlecheesecakebars #Dessertrecipesvideos #Lemonsquares #Coconutcheesecakebars #Sweetrecipes #Dessertbars #Yummysweets #Cookingrecipes #Deliciousdesserts #Cheesecakerecipes



Ingredients

  • For the Graham Cracker Crust:
  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 4 ounces unsalted butter, melted
  • For the Coconut Cheesecake Bars:
  • 3 (8 ounce) packages full-fat cream cheese, softened
  • 1 cup full-fat sour cream, at room temperature
  • 1 and 1/4 cups granulated sugar
  • 3 large eggs + 2 egg yolks, at room temperature
  • 1 teaspoon coconut extract (optional)
  • 1/2 cup coconut cream (the thick variety!)
  • 1 and 1/4 cups finely shredded coconut (sweetened or unsweetened)
  • For the Coconut Mousse:
  • 3/4 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 Tablespoon coconut cream (the thick variety)
  • 1 teaspoon coconut extract
  • 4 ounces full-fat cream cheese, softened
  • toasted coconut, for garnish


Instructions

  1. For the Graham Cracker Crust:
  2. Preheat oven to 350 degrees (F). Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
  3. In a large bowl combine the graham cracker crumbs, sugar, and butter and, using a rubber spatula, mix well to combine. Press the mixture into the bottom - and slightly up the sides - of the prepared pan.
  4. Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
  5. Reduce the oven temperature to 325 degrees (F).
  6. For the Coconut Cheesecake Bars:
  7. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held electric mixer, beat the cream cheese and sour cream until completely smooth.
  8. Add sugar and beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks and beat until combined.
  9. Using a rubber spatula, fold in the coconut extract and coconut cream. Fold in the shredded coconut, mixing just until combined.
  10. Pour filling on top of prepared crust, and spread evenly.
  11. Check to ensure your oven has cooled to 325°F, then place the pan in the oven and bake for 30 to 35 minutes, or until the edges have set and the middle is still a little jiggly. The cheesecake bars will firm up a lot as they cool.
  12. Remove the bars from the oven, and cool at room temperature for one hour. Then refrigerate for at least 4 hours, or overnight.
  13. When you're ready to serve: use the foil overhang to lift the cheesecake bars from the pan and transfer them to a cutting board. Top with coconut cream, then, using a large, sharp knife, slice the slab into squares, wiping the knife clean with a damp cloth between slices. Serve at once.
  14. For the Coconut Mousse:
  15. Add heavy whipping cream, powdered sugar, coconut cream, and coconut extract to the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until stiff peaks form, about 4 to 5 minutes.
  16. Set whipped cream aside. In a separate bowl, beat cream cheese until completely smooth.
  17. Fold whipped cream into cream cheese, stirring until well combined.
  18. Remove cheesecake from the pan, then top with the mousse.
  19. Sprinkle with toasted coconut and serve!

recipe adapted  >>>>>  here


Friday, November 16, 2012

HONEY BUFFALO HOT WINGS AND CLASSIC BUFFALO WINGS RECIPE

HONEY BUFFALO HOT WINGS AND CLASSIC BUFFALO WINGS RECIPE< | #Bakedbuffalowings #Chickenwingsintheovenbuffalo #Buffalowingsauce #Frozenchickenwingsintheoven #Franksbuffalowings #Lemonpepperchickenwingsrecipeoven #Honeybuffalosauce #Cookingrecipes #Chickendishes #Poultryrecipes #Chickendinner #Bakedchickenwings

Ingredients

  • 4 chicken wings with skin rinsed and patted dry (approx 3 pounds)
  • Rub
  • 2 tablespoons baking powder
  • 2 tablespoons brown sugar
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground celery seed
  • Traditional Buffalo Hot Wings Sauce
  • (Hot sauce unites with a touch of molasses for the traditional hot wings flavor)
  • 2/3 cup Frank's ORIGINAL Hot Sauce (NOT hot wings sauce) mixed with 2 teaspoons cornstarch
  • 1 tablespoon molasses
  • 1 tablespoon butter
  • Buffalo Honey Hot Wings Sauce
  • (Honey is the dominant ingredient in this sauce for sticky hot wings while still being hot by using Hot WINGS sauce)
  • 2-3 tablespoons Frank's Hot WINGS Sauce (NOT original hot sauce like above) mixed with 2 teaspoons cornstarch
  • 1/2 cup honey
  • 2 tablespoons butter
  • 1 tablespoons molasses
  • Buffalo Mild Honey Hot Wings
  • 2/3 cup Frank's ORIGINAL Hot Sauce (NOT hot wings sauce) mixed with 2 teaspoons cornstarch
  • 1/4 cup honey
  • 1 tablespoon molasses
  • 1 tablespoon butter
  • 1-3 teaspoons Hot Wings Sauce (Optional for hotter wings)

Instructions

  1. Preheat oven to 400F degrees. Line baking sheet with foil for easy cleanup. Top baking sheet with baking rack/oven proof cooling rack and lightly spray with nonstick cooking spray.
  2. In a medium bowl, mix together Rub Ingredients. Add half of the Rub to a large freezer bag. Add half of the wings and shake until coated evenly. Line wings on prepared baking rack so they are not touching. Add remaining Rub ingredients and wings to freezer bag and repeat.
  3. Bake on upper middle rack for 45-50 minutes. Move oven rack approximately 6-8" from broiler and broil to desired crispiness, watching closely so they don't burn. Flip chicken wings over and broil the other side until crispy.
  4. The prep for all of the sauces is the same. **While wings are cooling, melt butter over medium heat. Add remaining sauce ingredients and bring to a boil, stirring occasionally. Reduce to a simmer until slightly thickened, approximately 3-5 minutes. Taste and add additional hot sauce for spicier sauces/more honey for sweeter.
  5. When chicken is done, add to a large bowl and pour over sauce. Gently toss wings with a spatula until evenly coated.
  6. Serve with desired Blue Cheese/ Ranch Dip, etc. dip
  7. Dig in!

recipe adapted  >>>>>  here

Wednesday, November 14, 2012

Keto Chicken Enchiladas

Keto Chicken Enchiladas | #Ketocheeseburgercasserole #Ketocasserolerecipes #Ketochickenrecipes #Ketotacoshells #Lowcarbdinner #Ketochickenenchiladas #Ketocheeseburgercasserole #Easyketorecipes #Lowcarbdinner #Easyketomeals #Ketodinnerrecipeseasy #Healthycasserolerecipes

Ingredients

  • 2-3 cups Shredded Chicken (I used chicken made in my InstantPot)
  • 10-20 pieces of lunch meat (triple up if you're using thin lunch meat)
  • 1 small onion, diced
  • 2 cups Chicken Bone Broth
  • 2 T Arrowroot Powder (or your thickener of choice)
  • 1 cup Sour Cream
  • 4 oz Green Chiles
  • 2 cups Shredded Monterey Jack Cheese
  • 1 small jar Verde Salsa

Instructions

  1. Heat the chicken bone broth over medium heat. Whisk in the arrowroot powder and let thicken. Stir in the sour cream and green chiles.
  2. In a bowl, combine 1 cup of cheese, the diced onion, and the shredded chicken.
  3. Place 1/4 - 1/3 cup of the chicken mixture in the center of each lunch meat "tortilla" and roll them up.
  4. For 10 enchiladas, I used a 9x9 pan. Pour 1 cup of the sauce on the bottom of the pan, then lay the enchiladas in it. Pour the remaining sauce over the top of the enchiladas, top with cheese, and bake at 350 for 20-25 minutes.
  5. Top with verde salsa, if desired, and serve.

Recipe has been adapted from >>>>>  here

Sunday, November 11, 2012

Vegan Roasted Red Pepper Pasta (GF)

Vegan Roasted Red Pepper Pasta (GF) | #Veggieburger #Vegetarianrecipes #Veganfoods #Vegetarianveganrecipes #Vegandishes #Vegancooking #Veganpastarecipes #Easyvegandinner #Veganroastedredpeppersauce #Vegancooking #Vegetarianrecipes #Butternutsquashrecipes

Ingredients

  • 2 (~119 g each) red bell peppers
  • 2-3 Tbsp olive oil
  • 2 medium shallots* (finely chopped)
  • 4 cloves garlic* (finely chopped)
  • Sea salt and ground black pepper (to taste)
  • 1 1/2 cups Unsweetened Original Almond Breeze Almond Milk
  • 2 Tbsp nutritional yeast
  • 1 1/2 Tbsp cornstarch or arrowroot powder (or other thickener of choice)
  • 1 pinch red pepper flake (optional // for heat)
  • 12 ounces gluten-free linguini or spaghetti noodles (or other noodle of choice)
  • FOR SERVING optional
  • Vegan parmesan cheese
  • Finely chopped fresh parsley or basil

Instructions

  1. Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
  2. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
  3. While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
  4. Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper, and red pepper flake.
  5. Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don't have much flavor - so be generous with your seasonings.
  6. Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
  7. Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
  8. Serve with (generous amounts of) vegan parmesan, red pepper flake, and fresh chopped parsley or basil.

Recipe adapted >>>>>  here

Monday, November 5, 2012

SHRIMP AND GUACAMOLE TOSTADAS

SHRIMP AND GUACAMOLE TOSTADAS | #Redfishrecipes #Creolecreamsauce #Redsnapperrecipes #Redfishrecipes #Crawfishsauce #Cookingrecipes #Shrimptostadas #Easyfingerfoodsparty #Tostadarecipes #Partyfingerfoodideas #Mexicanfoodrecipes #Partyfoodeasy

Ingredients

  • 6 corn tortillas
  • cooking spray
  • 2 cups grated cheddar cheese
  • 2 avocados
  • 1/2 cup chopped cilantro, plus more for garnish
  • juice from 1 lime
  • 2 Tbs. extra virgin olive oil
  • 1 pound shrimp, peeled and deveined
  • 1 Tbs ground cumin
  • 2 Tbs chili powder
  • 1 tsp crushed red or green pepper
  • 1 tsp garlic salt
  • 1 red bell pepper, cut into small slices

Instructions

  1. Preheat oven to 350.
  2. Lightly coat both sides of the corn tortillas with cooking spray. Bake for 4 minutes on each side. Switch oven to broil. Evenly divide the cheese over the tortillas and broil until cheese is melted and bubbly, 2-ish minutes. Remove from heat and set aside.
  3. In a small bowl, combine the avocados, cilantro, lime juice and a pinch of kosher salt. Mash up with a fork until you get guacamole. Go ahead and eat a few bites for your well being.
  4. Toss the shrimp with the cumin, chili powder, crushed pepper flakes and garlic salt.
  5. Heat the oil in a medium skillet over medium high. Sear the shrimp on one side for 2 minutes; flip and sear 30 more seconds. Remove from pan.
  6. To the pan, add the sliced red bell pepper. Saute for 2 minutes, scraping the browned bits from the pan, seasoning the peppers. Sprinkle in a leetle salt.
  7. Spoon the guacamole over each cheesy tostada, followed by shrimp and red bell pepper. Garnish each tostado with cilantro and give another good squeeze of lime juice over each one.

RECIPE ADAPTED  >>>>>  here

Thursday, November 1, 2012

Baked Garlic Parmesan Pork Chops

Baked Garlic Parmesan Pork Chops | #Porkchoprecipesbaked #Garlicbrownsugarporkchops #Porkchoprecipeseasy #Porkchopsandrice #Porkloinchopsrecipes #Porksteakrecipes #Quickandeasydinnerrecipes #Easydinnerrecipesforfamily #Porkchoprecipeseasy #Ketoporkchoprecipes #Easyweeknightdinners #Easydinnerrecipesfortwo

Ingredients

  • 4 boneless pork chops, 1" thick
  • ½ cup parmesan cheese, grated
  • ¼ cup Italian seasoned dry bread crumbs
  • ½ tsp dried parsley
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • olive oil

Instructions

  1. * If brining the pork chops: place the 4 tablespoons of salt into a shallow dish big enough to fit the chops in a single layer. Add boiling water. Stir to dissolve salt. Add cold water. Stir. Add pork chops. Cover and refrigerate for 30 minutes to 4 hours.
  2. Preheat oven to 400 degrees.
  3. Combine bread crumbs, seasoning and parmesan cheese on a plate.
  4. Pat dry each chop with paper towels and rub each with olive oil and dredge in the coating.
  5. Press the mixture over the pork chops to make sure they are well covered in it.
  6. Heat a large (oven safe) skillet over high heat.
  7. Pour olive oil to coat. Add pork chops to the pan and cook for 3- 4 minutes, until golden brown on one side.
  8. Flip the pork chops, and immediately place the skillet in the oven. Cook for 15-20 minutes.
  9. Chops will get browned, but You can also finish them off under the broiler for a minute or two to get them extra browned on top.
  10. Serve immediately with a veggie like these delicious fresh broccoli that I steamed.

recipe adapted >>>>>  here

Wednesday, October 31, 2012

Paleo Buffalo Chicken Casserole

Paleo Buffalo Chicken Casserole | #Paleobuffalochickencasserole #Wholefoodrecipes #Whole30recipes #Realfoodrecipes #Healthyrecipes #Whole30diet #Ketodietforbeginners #Ketodinnerrecipes #Ketomealplan #Ketosnacks #Ketogenicdiet #Ketodietplan !

Ingredients

  • 4 cups riced cauliflower one medium head
  • 1 1/2 cups diced carrots
  • 1 1/2 cups diced celery
  • 1/2 sweet onion diced
  • 1 lb shredded cooked chicken
  • 1 cup homemade mayo
  • 1 cup Franks Red Hot Original sauce
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat oven to 375°.
  2. Combine riced cauliflower, carrots, celery, onion, salt, and pepper and chicken in a casserole dish and mix well.
  3. In a separate bowl, combine the mayo and hot sauce and mix well.
  4. Pour the sauce over the casserole, and stir to combine, coating everything well. (Get in there with your hands if you’re not scared!)
  5. Bake covered for 45 minutes, then uncover and bake 15 minutes more.
  6. Serve topped with homemade ranch, diced avocado, and if you feel like getting crazy, a bit of bacon. Oh yeah.

recipe adapted >>>>>  here

Baked Ravioli

Baked Ravioli | #Bakedravioli #Dinnerideaseasy #Bakedraviolirecipe #Easydinnerrecipesforfamily #Quickdinnerideas #Foodrecipesfordinner #Bakedravioli #Chickenparmesansliders #Foodvideosdinner #Chickenparmsliders #Foodrecipesfordinner #Slidersrecipes

Ingredients

  • 1 bag (25 Oz. Bag) Frozen Ravioli
  • 1 jar (26 Oz. Jar) Marinara Sauce
  • 2 cups Shredded Mozzarella Cheese
  • Parmesan Cheese, For Sprinkling
Baked Ravioli | #Bakedravioli #Dinnerideaseasy #Bakedraviolirecipe #Easydinnerrecipesforfamily #Quickdinnerideas #Foodrecipesfordinner #Bakedravioli #Chickenparmesansliders #Foodvideosdinner #Chickenparmsliders #Foodrecipesfordinner #Slidersrecipes

Instructions

  1. Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.
  2. Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
  3. Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.

Baked Ravioli | #Bakedravioli #Dinnerideaseasy #Bakedraviolirecipe #Easydinnerrecipesforfamily #Quickdinnerideas #Foodrecipesfordinner #Bakedravioli #Chickenparmesansliders #Foodvideosdinner #Chickenparmsliders #Foodrecipesfordinner #Slidersrecipes

recipe adapted >>>>>  here

Monday, October 29, 2012

BEER AND HORSERADISH SLOW COOKER BEEF STEW

BEER AND HORSERADISH SLOW COOKER BEEF STEW #BEER AND #HORSERADISH #SLOW #COOKER #BEEF #STEW #Recipe #Meals #Pork_roast_crock_pot_recipes_slow_cooker #Pork_roast_crock_pot_recipes_easy #Instapot_pork_roast #Pork_roast_crock_pot_recipes_crockpot #Crock_pot_pork_loin #Slow_cooker_cube_steak_and_gravy

Ingredients

  • 2 - 2 1/2 lbs boneless chuck roast, trimmed andcut into 1-2 inch pieces
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 2 Tbsp vegetable oil
  • 12 oz dark stout beer (I usually use Guinness)
  • 3 cups beef broth
  • 3 carrots, peeled and cut into 2 inch pieces
  • 2 parsnips, peeled and cut into 1 inch pieces
  • 1 1/4 lb baby Yukon gold potatoes, halved or quartered
  • 1 yellow onion, diced
  • 5 cloves garlic, minced
  • 2 tsp fresh sage, minced
  • 2 Tbsp beef base (better than bouillon)
  • 2 Tbsp tomato paste
  • 1-2 Tbsp prepared horseradish
  • 1 Tbsp softened butter
  • 1 Tbsp all purpose flour

Instructions

  1. Season beef pieces with 1 1/2 tsp kosher salt and 1 tsp black pepper.  Heat vegetable oil in a large skillet over MED-HIGH heat until shimmering, then add beef in a single layer (you may have to do this in batches to avoid overcrowding the pan).  Brown on all sides, about 1-2 minutes per side, then turn off heat.  Remove beef to slow cooker.
  2. Pour beer and broth into hot pan and stir to loosen any browned bits.  Let sit for a few minutes while you add other ingredients.
  3. Add carrots, parsnips, potatoes, onion, garlic, sage, beef base and tomato paste to slow cooker with the browned beef.  Pour beer/broth mixture from the skillet into the slow cooker.  Cover and cook on LOW for 7 - 7 1/2 hours.
  4. Mix together butter and flour to form a pasty ball.  Remove lid, add horseradish and butter/flour mixture, stirring well.  Cover and continue cooking another 20-30 minutes, stirring occasionally.  Taste, and add additional salt and pepper as needed.
  5. Sprinkle with fresh parsley and serve!

recipe adapted >>>>>  here

Friday, October 19, 2012

30 Minute Mongolian Beef

30 Minute Mongolian Beef | #Shreddedbeefrecipes #Flanksteakrecipes #Mexicanshreddedbeef #Asianbeefrecipes #Mexicanbeefrecipes #Beefrollups #Shreddedbeefrecipes #Mexicanshreddedbeef #Beeftenderloinrecipes #Brownsugarmeatloaf #Elbownoodlerecipes #Mongolianbeefrecipe

Ingredients

  • 1 pound flank steak sliced against the grain and cut into 1/4 inch cubes
  • 1/8 cup cornstarch
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon canola or vegetable oil
  • 3 cloves garlic minced
  • 1 teaspoon ginger minced
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 3/4 cup light or dark brown sugar
  • oil for frying
  • sliced green onions for garnished if desired

Instructions

  1. Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil.
  2. Heat sesame oil and canola or vegetable oil in a large skillet.
  3. Add in garlic and ginger and cook for 1-2 minutes.
  4. Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2-3 minutes. Set aside.
  5. Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.)
  6. Heat oil until hot but not scorching.
  7. Add in the beef making sure not to over crowd the pan. (I did a couple of batches). Brown the beef on both sides for 1-2 minutes on each side.
  8. Remove from the oil with a slotted spoon and place on paper towels.
  9. Place beef in the sauce and toss to coat.
  10. Bring the sauce back to a simmer and cook until thickened 2-3 minutes.
  11. Serve immediately with green onions for garnish if desired.

recipe adapted  >>>>>  here

Thursday, October 18, 2012

MATCHA CUPCAKES WITH GREEN TEA CREAM CHEESE FROSTING MAKES 12 CUPCAKES

MATCHA CUPCAKES WITH GREEN TEA CREAM CHEESE FROSTING MAKES 12 CUPCAKES | #Tastyvideosdesserts #Dessertrecipesvideos #Cookingvideosdesserts #Coffeedrinks #Coffeetea #Bakingvideosdesserts #Matchacupcakes #Greenteacupcakes #Greentearecipes #Dessertrecipes #Matchagreentearecipes #Cookingrecipes



Ingredients

  • Cupcakes
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 Tbsp. Enzo Matcha Green Tea
  • pinch of salt
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 tsp. vanilla extract
  • 3/4 cup greek yogurt
  • Frosting
  • 1 brick of cream cheese, softened
  • 2 – 3 Tbsp. Greek yogurt
  • 2 Tsp. Enzo Matcha Green Tea
  • 1 cup powdered sugar


Instructions

  1. Preheat oven to 350 F and prepare muffin tin with 12 cupcake liners
  2. In a medium bowl mix flour, baking powder, baking soda, Enzo Matcha Green Tea and pinch of salt. Set aside.
  3. In a large bowl, using an electric mixer beat eggs with sugar for 3 minutes until creamy.
  4. Add the butter, vanilla extract and mix for 3 minutes. Add greek yogurt and blend well.
  5. In a low speed beat in the dry ingredients until just combined. Don’t over-beat, otherwise cupcakes will be dry. You can also just use spatula instead of a mixer.
  6. Fill each cupcake liner full with 3/4 batter. Bake for 15 – 17 minutes or until the toothpick inserted will come out clean.
  7. Cool off completely before frosting.
  8. With electric mixer beat the cream cheese with greek yogurt, Enzo Matcha Green Tea and powdered sugar until the frosting is light and fluffy.
  9. Pipe frosting onto cupcakes.

recipe adapted  >>>>>  here



Rated 4.2/5 based on 412 customer reviews

Chicken Rice and Black Bean Burritos

Chicken Rice and Black Bean Burritos | #Quickandeasydinnerrecipes #Veganrecipes #Chickenburritoseasy #Burritorecipechicken #Mexicanchickenrecipes #Chickenburritorecipe #Healthydinnerrecipesfortwo #Cookingrecipes #Mexicanfoodrecipes #Healthysnacks #Healthyeating #Wrapsandwiches

Ingredients

  • For the chicken & taco seasoning:
  • 3 boneless skinless chicken breasts
  • juice of half a lime
  • ¼ cup extra virgin olive oil
  • 1 tbsp chili powder
  • 2 tsp flour
  • 1½ tsp ground cumin
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp granulated sugar
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp paprika
  • ¼ pepper
  • ¼ cayenne powder
  • For toppings (all optional):
  • ½ cup canned black beans, rinsed and drained
  • 1 cup chopped romaine lettuce
  • ½ cup diced tomatoes
  • ¼ cup diced jalapeños
  • ¼ cup light sour cream
  • ½ cup shredded cheddar cheese
  • Frank’s RedHot Original Hot Sauce

Instructions

  1. Prepare the chicken. In a small bowl, combine dry spices and stir to mix. In a large bowl, combine the chicken with oil, lime, and add the taco seasoning. Coat chicken, cover, and marinate for 30 minutes in the refrigerator.
  2. Cook the rice according to this cilantro lime rice recipe.
  3. Grill chicken on medium/high heat, about 4 min per side, depending on thickness of chicken. Be sure centre of chicken is not pink and do not over-cook. Set aside and slice vertically for desired thickness.
  4. You can warm the pita bread in the oven at 350 for 3-5 minutes, if desired. Top pitas with chicken, rice, black beans, lettuce, tomatoes, onions, jalapeños, sour cream, and cheddar cheese. Try not to overload with toppings as it will be hard to roll the pita afterwards. Fold the bottom of the pita up, and the left and right sides across. Use a toothpick to hold in place. Serve.
  5. You may wrap them in foil and store in the fridge for 3-4 days.

recipe adapted  >>>>>  here

Sunday, October 14, 2012

Crockpot Pepper Steak Recipe

Crockpot Pepper Steak Recipe |  #Crockpotpeppersteak #Beefchucksteakrecipes #Steakandricerecipes #Beefandbroccolistirfryeasy #Chinesepeppersteak #Tasteofhomerecipes #Crockpotpeppersteak #Peppersteakrecipecrockpot #Crockpotrecipeshealthy #Easycrockpotrecipes #Easycrockpotmeals #Healthycrockpotmeals

Ingredients

  • 1.5 lbs of beef strips I used thinly sliced round steaks and sliced them into strips
  • 1 green bell pepper sliced thick
  • 1 red bell pepper sliced thick
  • 1/2 onion sliced thick
  • 1 1/2 cups of beef stock
  • 3 tablespoons of soy sauce
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 teaspoon brown sugar

Instructions

  1. Place the beef, bell peppers and onions in a slow cooker.
  2. Add the seasonings, brown sugar, and soy sauce over the beef and peppers.
  3. Pour the beef stock in the crock pot.
  4. Stir to combine.
  5. Cover and cook on low for 5 hours or until the steak is cooked through.
  6. Serve over a bed of white rice.
  7. Note: if you could like your sauce to be thicker. One hour before dinner is ready - In a small bowl combine 1 tablespoon of cornstarch with a 1/4 cup of cold water. Mix together. Stir in to the crock pot. Turn the crock pot to high and let the sauce thicken for the last hour of cook time.

recipe adapted >>>>>  here

Wednesday, October 10, 2012

PALEO SWEETENED CONDENSED MILK

PALEO SWEETENED CONDENSED MILK | #Ketomarshmallows #Veganrecipeseasy #Veganparmesancheese #Healthyrecipes #Lowcarbrecipes #Nocarbdiets #Vegansweetenedcondensedmilk #Dairyfreeketo #Homemadesweetenedcondensedmilk #Dairyfreesweetenedcondensedmilk #Dairyfreehotcocoamixrecipe #Ketosweetenedcondensedmilk

Ingredients

  • 28 oz (830mL) full fat coconut milk
  • 1/2 cup coconut sugar*
  • *For low carb and ketogenic, substitute with monk fruit sweetener (see link in text above)

Instructions

  1. In a medium-sized saucepan, bring coconut milk to a simmer.
  2. Add coconut sugar.
  3. Simmer for about 1.5 hours or until the liquid has reduced by about half. Make sure to stir and scrape the bottom and sides of the pan every few minutes to prevent it from burning.
  4. Pour into a glass jar.
  5. Allow to cool completely.
  6. Store under refrigeration for up to 5 days.

RECIPE ADAPTED  >>>>>  here

Thursday, October 4, 2012

Mac and Cheese

Mac and Cheese | #Easymacandcheeserecipe #Casserolerecipes #Easyhomemademacandcheese #Macandcheesecasserole #Bestbakedmacandcheese #Bestmacaroniandcheese #Casserolerecipes #Macandcheesecasserole #Homemademacandcheeserecipebaked #Easyhomemademacandcheese #Creamymacaroniandcheese #Bestbakedmacandcheese

Ingredients

  • 1 lb elbow macaroni
  • 1/2 c. butter
  • 1/2 c. flour
  • 4 c. milk
  • 6 c. shredded sharp cheddar cheese
  • 1 TB garlic salt
  • pepper to taste
  • 2 TB butter
  • 1/2 c. panko bread crumbs

Instructions

  1. Boil pasta according to package directions. In large saucepan, melt 1/2 c butter over medium heat. Whisk in flour and cook for 2-3 minutes. Add garlic salt and pepper to taste. Slowly pour in 4 cups milk, whisking until smooth. Heat to a low boil until thickened. Remove from heat.
  2. Add hot pasta to a greased 9x13" baking dish. Sprinkle 6 cups shredded cheese over pasta. Pour the thickened cream sauce over the pasta and cheese. Let sit until the cheese has melted and stir together.
  3. Melt 2 TB butter over medium heat. Add in bread crumbs, stirring constantly until golden brown, about 3-5 minutes. Pour over the mac and cheese.
  4. Bake at 325 for 14-15 minutes. Serve warm.

Recipe has been adapted from >>>>>  here

Wednesday, October 3, 2012

Sausage Cheese Balls

Sausage Cheese Balls | #sausage #sausageballs #appetizer #cheese #bisquick #easy #lowcarb #recipe #dinnerthendessert #Fingerfoods #Snacksforparty #Partyappetizersforacrowd #Meatandcheesetrayideas #Partyplatters #Appetizersnacks #Sausageballsbisquickeasy #Sausagecheeseballsbisquick #Partyfood #Redlobstersausageballs #Sausageballsbisquickcreamcheese #Sasaugeballs

Ingredients

  • 3 cups Bisquick mix
  • 1 pound uncooked bulk pork sausage
  • 4 cups shredded Cheddar cheese
  • ½ cup grated Parmesan cheese
  • ½ cup milk
  • ½ teaspoon dried rosemary leaves, crushed
  • 1½ teaspoons chopped fresh parsley or ½ teaspoon parsley flakes
  • Barbecue sauce or chili sauce for dipping, if desired

Instructions

  1. Heat oven to 350ºF.
  2. Lightly grease bottom and sides of jelly roll pan or shallow casserole dish.
  3. n large bowl, stir together all ingredients except barbecue sauce, using hands or spoon (I find using my hands is easier). Shape mixture into 1-inch balls. Place in pan.
  4. Bake 20 to 25 minutes or until brown. Immediately remove from pan.

recipe adapted >>>>>  here

Tuesday, September 25, 2012

Pumpkin French Toast with Whipped Pumpkin Butter

Pumpkin French Toast with Whipped Pumpkin Butter | #Fallbreakfastideas #Fallfoodrecipes #Falldinnerideas #Pumpkinbreakfast #Fallfrenchtoast #Autumnfood #Fallcupcakes #Pumpkinpierecipe #Falldeserts #Pumpkinpiecupcakesrecipe #Thanksgivingcupcakes #Pumpkinpiecrisp

Ingredients

  • 4 eggs
  • ⅔ c. milk (whole, low-fat or skim)
  • ½ c. pumpkin puree
  • 1½ tsp. vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp. pumpkin pie spice
  • 12 slices Texas toast, french bread, challah, croissant halves
  • Whipped pumpkin butter:
  • ½ c. (1 stick), salted or unsalted butter, room temperature
  • ⅓ c. pumpkin puree
  • 3 tbsp. maple syrup or honey
  • 1 tsp. vanilla extract
  • ½ tsp. cinnamon
  • ½ tsp. pumpkin pie spice

Instructions

  1. Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.
  2. In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.
  3. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts (if desired).
  4. To make the pumpkin butter, in a small mixing bowl, add the softened butter and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.

recipe adapted >>>>>  here

Monday, September 17, 2012

Crunchy Detox Salad

Crunchy Detox Salad | #Homemademayonnaiserecipe #Mayorecipe #Cookingrecipes #Ethnicrecipes #Realfoodrecipes #Delicioussalads #Plantbaseddiet #Crunchydetoxsalad #Chickpeasalad #Vegetariandishes #Summersalads #Crunchydetoxsaladrecipe

  Ingredients

  • 2 cups cauliflower
  • 2 cups broccoli
  • 1 cup red cabbage, roughly chopped
  • 1 cup carrots, roughly chopped
  • 1-1/2 cups fresh parsley
  • 2 celery stalks
  • ½ cup almonds
  • 1/2 cup sunflower seeds
  • 1/3 cup organic raisins
  • For The Vinaigrette
  • 3 Tbsp olive oil
  • ½ cup lemon juice
  • 1 tablespoon fresh ginger, peeled and grated
  • 2 tablespoons clover honey
  • 1/2 teaspoon sea salt

Instructions

  1. Either chop the ingredients using a good sharp knife, or toss them individually in a food processor and quickly process until they're finely chopped.
  2. Add all of the salad ingredients to a large bowl and toss with the vinaigrette.
  3. For the Vinaigrette
  4. Place the ingredients for the vinaigrette in a jar with a lid. Place the lid on the jar and shake the ingredients. Or place all of the ingredients in a small bowl and whisk to incorporate well. Best if refrigerated for up to an hour before use.

recipe adapted >>>>>  here

Saturday, September 15, 2012

KETO PEANUT BUTTER COOKIES

KETO PEANUT BUTTER COOKIES | Ketodessertrecipes Ketosnacks Ketocookieseasy Easyketocheesecake Ketostrawberrycheesecake Lowcarbdessertseasy Ketopeanutbuttercookies Lowcarbchickenrecipes Stuffedchickenrecipes Easychickenrecipes Ketodinnerrecipes Ketobuffalochicken

Ingredients

  • 1 Cup Natural Peanut Butter
  • ½ Cup of granulated sweetener
  • 1 Egg

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a bowl, mix all ingredients together until well combined.
  3. Using a small spoon, scoop enough dough to roll a 1 inch ball in your hands.
  4. Place balls of dough on a parchment lined cookie sheet. Press each ball down with a fork, twice, creating a criss cross pattern on each cookie.
  5. Bake for about 12 min or until cookies are cooked through - they will feel soft to the touch.
  6. Let cool for 5 mins before serving. Store in air tight container.

recipe adapted  >>>>>  here

Wednesday, September 12, 2012

Easy Tomato Ricotta Tart

Easy Tomato Ricotta Tart | #Tomatotartpuffpastry #Tomatophyllotart #Cookingrecipes #Savorytart #Vegetarianrecipes #Savorypie #Cucumberrecipes #Rissotorecipes #Lobsterrisottorecipe #Gordonramseyrecipes #Tomatoandvidaliaonionpie #Cucumbercapresesalad



Ingredients

  • Salt and freshly ground pepper
  • 1 small onion sliced
  • 1/4 cup Pecorino cheese grated, packed or Parmesan
  • 3 large tomatoes sliced, about 9 slices
  • Fresh basil sliced, for garnish
  • 1 sheet all-butter puff pastry thawed
  • 1 clove garlic sliced
  • 1 cup ricotta cheese
  • 1 Tbsp olive oil plus more for drizzling


Instructions

  1. Preheat oven to 400F and place a baking sheet in the oven to warm while the oven heats up.
  2. Heat 1 Tbsp olive oil in a skillet over medium heat. Add the sliced onion and garlic and cook, stirring regularly, until the onion softens and begins to colour. Add about 1 Tbsp water to the pan and stir. Allow to cook, stirring regularly and adding a splash more water as needed, along with a pinch of sugar, until the onions are caramelized. Remove caramelized onions to a clean plate to cool 5-10 minutes before proceeding.
  3. Place thawed puff pastry sheet on a sheet of parchment paper. Scatter caramelized onions and garlic evenly over pastry, leaving about 1/2-3/4 inches of the edges bare. Spoon dollops of ricotta cheese overtop and then season ricotta lightly with salt and pepper. Sprinkle evenly with Pecorino cheese. Top with tomato slices, covering the top, overlapping just slightly (about 9 slices). Season tomatoes with salt and pepper then drizzle lightly with a bit more olive oil.
  4. Remove hot baking sheet from oven. Carefully transfer tart, on parchment, onto the hot baking sheet. Place into the 400F oven and bake for 20 minutes. Remove from oven and carefully pull the parchment paper out from under the tart. Return to the oven and bake another 3-5 minutes, or until the underside and edges are golden.
  5. Remove from oven and allow to stand 5-10 minutes. Scatter sliced fresh basil over-top. Slice and enjoy!

recipe adapted >>>>>  here



Rated 4.7/5 based on 158 customer reviews

Tuesday, September 11, 2012

Spicy New Orleans Shrimp

Spicy New Orleans Shrimp | #Bubbagumpshrimprecipe #Cajunrecipes #Shrimpetouffeerecipes #Spicyshrimprecipes #Curryshrimpjamaican #Spicyneworleansshrimp #Bubbagumpshrimprecipe #Shrimpdinnerideas #Grilledshrimprecipes #Shrimpappetizers #Shrimprecipeshealthy #Argentineshrimprecipe

 

  Ingredients

  • 1 lb white tiger shrimp
  • 2 tbsp butter unsalted
  • 2 tbsp olive oil
  • 2 tbsp sweet chili sauce
  • 1 tbsp Worcestershire
  • 1 tsp chili powder
  • 1 tsp liquid smoke
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp sriracha hot sauce or tabasco
  • 4 cloves garlic minced
  • juice from 1/2 lemon
  • salt and pepper to taste
  • 2 tbsp parsley chopped

  Instructions

  1. Peel and devein the shrimp.
  2. Add the rest of the ingredients to oven safe skillet, stir and let simmer for 5 to 10 minutes.
  3. Remove skillet from the heat and let cool for a couple minutes.
  4. Add the shrimp and toss it around so that it's fully immersed in the sauce.
  5. Cover with foil and refrigerate for at least 30 minutes to 4 hours.
  6. Preheat oven to 400 degrees.
  7. Bake shrimp for 10 to 15 minutes.
  8. Serve immediately with crusty French bread and drizzle with additional lemon juice as needed.

recipe adapted  >>>>>  here

the Best Vegan Garlic Alfredo Sauce

the Best Vegan Garlic Alfredo Sauce | #Veganmealprep #Veganfettuccinealfredo #Nobakecookiedough #Glutenfreesnacks #Vegansnacks #Veganandglutenfreerecipes #Cookingrecipes #Dinnerrecipes #Veggierecipes #Wholefoodrecipes #Vegetarianveganrecipes #Veganeating




Ingredients

  • 1 medium white onion, diced (200g) (MAKE SURE to measure out 1 1/2 cups b/c this is where lots of flavor comes)
  • 1-2 cups (240-480g) low sodium vegetable broth, divided
  • 1/2 teaspoon salt
  • 1/4-1/2 teaspoon ground black pepper
  • 4 x-large (15g) minced garlic cloves
  • 1/2 heaping cup (75g) raw unsalted cashews (see NOTE)
  • 1-2 tablespoons lemon juice (start with just 1 and taste after blended!)
  • 2-4 tablespoons nutritional yeast (I highly recommend this Sari brand, it is non-fortified with much better taste.)


Instructions

  1. Add the onion and ONLY 1 cup of the broth to a large pan over medium to medium-high heat. Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don't burn) After 8 minutes, add the garlic and cook a couple of minutes more, stirring often. All of the broth should have evaporated by now. If not, keep letting it cook until the broth is GONE. You don't want any more liquid once it's done cooking, so the end result is thick and creamy.
  2. Add the cooked veggies (the onion and garlic) to a blender. Start out by adding JUST 1/2 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, starting with JUST 1 tablespoon lemon juice, nutritional yeast-starting with just 2 tablespoons yeast). Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. I did not. If you don't add more broth, you would likely not need any more yeast. Taste and add any more salt & pepper or lemon, if desired.
  3. Serve over preferred pasta. Note: When preparing your pasta, make sure to salt your water well, so your pasta has flavor and isn't bland, which can affect the end flavor result of the dish. I add around a tablespoon to a large pot of boiling water. Garnish with parsley, lemon zest and salt & pepper, if desired. Add any veggies you like. I like to add broccoli or even peas. Store leftovers in the fridge. The sauce will thicken up even more overnight, which you can thin out a little with a touch of broth when reheating, if necessary.

recipe adapted  >>>>>  here


Monday, September 10, 2012

FRENCH DIP CRESCENTS & SIMPLE AU JUS RECIPE

Just made these for my teenage sons super bowl party. Quick, easy and delicious! The boys loved them!! #Mealideas #Easydinnerrecipes #Hamburgermeatrecipeseasy #Hamburgermeatrecipeshealthy #Creamcheesechilidip #Snackseasy #FRENCHDIPCRESCENTS


Ingredients

  • 2 pkg crescent rolls (8 count)
  • 1 pound roast beef (deli/ thinly sliced)
  • 4 ounces Swiss cheese slices (or provolone)
  • Au Jus
  • 14 oz beef broth
  • 1 dash black pepper
  • 1 sprinkle garlic powder
  • 1 tsp corn starch

Instructions

    • Unroll crescents onto a large cookie sheet.
    • On each crescent place a slice of roast beef and a piece of cheese.
    • Roll crescents starting from the wide end and ending at the narrow end.
    • Bake at 375 degrees for 13-15 minutes, until crescents are a golden color.
    • Serve with Au Jus and enjoy!

    Au jus

    • Heat all of the ingredients in a small sauce pan over medium high heat whisking well. Bring to a boil and then remove from heat. Serve with crescents and enjoy.

recipe adapted >>>>>  here

Sunday, September 9, 2012

Oatmeal Applesauce Muffins

Oatmeal Applesauce Muffins | #Healthyoatmealrecipes #Oatmealapplesaucemuffins #Oatmealbreakfastmuffins #Muffinsrecipeshealthy #Healthyoatmuffins #Veganoatmealmuffins #Bananacinnamonmuffins #Oatmealapplesaucemuffins #Cinnamonbananabreadmuffins #Bananarecipeshealthy #Bananabreadrecipemuffins #Bananacookies


Ingredients

  • 1 1/2 cup oats (I used quick oats)
  • 1 1/4 cup flour
  • 1/2 cup brown sugar (firmly packed)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup applesauce
  • 1/2 cup milk
  • 3 tablespoons oil (I used canola)
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • Streusel Topping:
  • 2 tablespoons butter or margarine (NOT softened)
  • 1/2 cup oats
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat oven to 400F. Spray muffin liners with non-stick cooking spray.
  2. Make streusel topping first: mix oats, brown sugar and cinnamon together. Once combined, cut in butter. I use 2 butter knives and literally "cut" the butter into the mixture. When you are done your streusel should resemble small crumbles.
  3. For the muffins, mix together dry ingredients: oats through salt.
  4. Slowly mix in applesauce, milk, oil, vanilla and egg. Stir until well combined.
  5. Use a large baking scoop to fill prepared muffin cups 3/4 full.
  6. Spring a generous amount of streusel on the top of each muffin.
  7. Bake at 400F for 15 to 18 minutes or until cooked through.

RECIPE ADAPTED  >>>>>  here

Friday, September 7, 2012

Dill Pickle Bacon Cheese Ball

Dill Pickle Bacon Cheese Ball | #DillPickle #Bacon #Cheese #Ball #Dillpicklecheeseballrecipes #Dillpicklecheeseballdelish #Dillpickledip #Dillpicklebaconcheeseball #Creamcheeseappetizer #Pickledipwithham #Appetizerrecipes #Appetizersnacks #Cookingrecipes #Snackrecipes #Appetizerdips #Yummyappetizers

Ingredients

  • 1 Pound Bacon, Cooked and Crumbled
  • 5 Green Onions, Diced
  • 12 Ounces Cream Cheese Softened
  • 2 Tablespoons Dill Pickle Juice
  • 1 Cup Chopped Dill Pickles
  • 1 Cup Shredded Cheddar Cheese
  • 1 Teaspoon Garlic Powder

Instructions

  1. Place the softened cream cheese in a large bowl and stir in the pickle juice and garlic powder until smooth.
  2. Stir in the chopped pickles, cheddar, and half of the crumbled bacon until well combined.
  3. Use your hands to shape the mixture into a ball.
  4. Pour the remaining crumbled bacon and the diced onion in a single layer on a large plate.
  5. Roll the cheese ball into the bacon and onion mixture until coated on all sides.
  6. Serve immediately or cover in an airtight container for up to 2 days before serving.
  7. Serve this with your favorite chips, crackers, and veggies.

recipe adapted >>>>>  here

Tuesday, September 4, 2012

Giant Chocolate Stuffed Chocolate Chip Cookies

Giant Chocolate Stuffed Chocolate Chip Cookies | #Laurabushcowboycookiesrecipe #Oatmealchocolatechipcookierecipe #Coconutoatmealcookies #Oatmealchocolatechipcookies #Barcookiesrecipes #Laurabush'scowboycookiesrecipe #Smoresstuffedcookies #Fooddeserts #Desertsrecipes #Brownsugarchocolatechipcookies #Marshmallowcookies #cookies

Ingredients

  • 12 tablespoons butter, melted & cooled (see notes below)
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups + 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups miniature chocolate chips
  • 2 packages (fun size) Hershey's chocolate bars (each pack has 8 in it)

Instructions

  1. Preheat oven to 325 degrees. Prepare a cookie sheet by lining with parchment paper, spraying with cooking spray, or use a silpat liner.
  2. In a large mixing bowl or the bowl of a stand mixer, combine melted and cooled butter, brown sugar, and sugar. Blend until combined.
  3. Add egg, egg yolk and vanilla. Blend until fluffy looking and light in color. About 2 minutes.
  4. Add flour, baking soda, and salt. Blend just until combined. Fold chocolate chips into the dough and mix until combined.
  5. Use a 1/3 cup measuring cup and divide dough into 10 large balls.
  6. Place a dough ball in the palm of your hand and flatten it. Place a fun size Hershey bar (broken in half and place on top of each other) in the middle of the flattened dough. Bring the sides up and roll into a ball. Place on cookie sheet. Repeat with the remaining dough balls.
  7. Place 4 cookies per cookie sheet.
  8. Bake 13-15 minutes or until browned around the edges while the middle still looks slightly undercooked. Let cool on baking sheet for 15 minutes to give them time to finish cooking and come together.
  9. Eat a cookie warm for a gooey chocolate center. Once the cookies cool completely the chocolate does harden up in the middle. Eat as is or warm up the cookie in the microwave for a few seconds.

RECIPE ADAPTED  >>>>>  here