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