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