Sunday, December 29, 2013

No Bake Summer Berry Icebox Cake

No Bake Summer Berry Icebox Cake | #4thofjulyfood #Summerdessertseasy #Iceboxcakerecipes #Fourthofjulyfood #Dessertrecipesforsummer #Fruitpizzasugarcookie #Foodrecipes #Dinnerideas #Foodanddrink #Postresparamesadepostres #Healthysummerdesserts #Cookingrecipes


Ingredients

  • 19 oz graham crackers
  • 8 oz cream cheese, softened
  • 2 (3.4 oz) packages Vanilla Instant Pudding
  • 2-1/2 cups cold milk
  • 12 oz Cool whip (or homemade whipped cream)
  • 3 cups fresh strawberries, sliced
  • 1-1/2 cups fresh blueberries
  • 2 oz white chocolate chips

Instructions

  1. Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
  2. Gradually beat in milk.
  3. Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup.
  4. Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom.
  5. Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.
  6. Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries.
  7. Place graham crackers on top of berries, then pudding mixture, then layer of berries again.
  8. Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of the pan.
  9. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
  10. When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert.
  11. You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."

recipe click >>>>>  here

Sunday, December 22, 2013

DELICIOUS OVEN COOKED BARBECUE BRISKET

DELICIOUS OVEN COOKED BARBECUE BRISKET | #DELICIOUS #OVEN #COOKED #BARBECUE #BRISKET #Easydinnerrecipesforfamily #Foodrecipesfordinner #Easymeals #Dinnerideaseasy #Subsandwichideas #Casserolerecipesfordinner


Ingredients

  • 5-6 pounds brisket
  • 1 teaspoon celery salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion salt
  • 2 ounces liquid smoke
  • 1 ounce Worcester Sauce
  • 1 cup prepared Barbecue sauce (your choice)

Instructions

  1. In a small bowl whisk together celery salt, garlic powder and onion salt. Season both sides of the brisket. Place meat in a foil lined baking pan that is enough to fully enclose the meat. Pour Liquid Smoke and Worcester Sauce over the meat and as it drips to the side lift meat up so the liquid also seasons under the meat.
  2. Crimp the foil tightly over the meat. Return to the refrigerator and marinate overnight.
  3. Bring the meat to room temperature (30 minutes) and bake at 275 degrees for 5 hours. Remove foil and pour about 1 cup of barbecue sauce over the meat. Bake for an additional 60 minutes with the foil open.
  4. Cool and slice into thin pieces.

recipe adapted >>>>>  here

Thursday, December 19, 2013

Tropical Smoothie

Tropical Smoothie | #Avocoladasmoothiecopycat #Sunrisesunsetsmoothie #Tropicalsmoothiecaferecipescopycat #Tropicalsmoothiejettypunchrecipe #Smoothiedrinks #Cafefood #Smoothierecipeshealthy #Breakfastideas #Healthybreakfastsmoothies #Healthysnacks #Smoothierecipesforweightloss #Healthydrinks

Ingredients

  • 2 ripe bananas
  • 1 cup frozen mango
  • 1 cup frozen pineapple
  • 2 cups coconut water*

Instructions

  • Place all of the ingredients in a blender and process until smooth.

  Recipe adapted >>>>>  here

Saturday, December 14, 2013

CHICKEN POT PIE NOODLE SKILLET

CHICKEN POT PIE NOODLE SKILLET | #Chickenandbaconrecipes #Hamburgermeatrecipeseasy #Chickenpotpiepasta #Hamburgermeatrecipeshealthy #Supperideas #Dinnerideasfamily

Ingredients

  • 10 ounces egg noodles
  • 2 tablespoons unsalted butter
  • 1 medium sweet onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups frozen peas and carrots, thawed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 1/2 cups cooked chicken breast, cut into small cubes

Instructions

  1. Cook noodles al dente, according to package directions.
  2. In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent. Stir in the flour until combined.
  3. Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
  4. Drain the pasta and add to the skillet, along with the chicken. Taste and season with a touch more salt and pepper, if necessary.
  5. Serve hot and enjoy!

recipe adapted >>>>>  here

Monday, December 9, 2013

Slow Cooker Pot Roast

Slow Cooker Pot Roast | #Chickencrockpotrecipes #Crockpotpotroast #Crockpotrecipeseasy #Roastbeefcrockpotrecipes #Easydinnerrecipes #Crockpotmeals #Crockpotmeals #Roastbeefcrockpotrecipes #Beefroastcrockpotrecipes #Crockpotrecipeseasy #Easydinnerrecipes #Chuckroastcrockpotrecipes !


Ingredients

  • 3 lbs chuck roast
  • 6 large potatoes (cut into 1-1/2" pieces)
  • 1 cup baby carrots
  • 1 celery stalk (diced)
  • 1/4 onion (diced)
  • 1 Tbsp. minced garlic
  • 1 - 1oz pkg onion dip
  • 1 - 14.5oz. can chicken broth
  • 2-1/2 cans water (use the chicken broth can)

Instructions

  1. Peel the potatoes, cut them into 1-1/2" pieces, and add to the slow cooker.
  2. Dice the onion and celery and add it to the slow cooker, as well as the carrots and garlic.
  3. Add the chuck roast on top and sprinkle the onion dip over the top of the roast.
  4. Add a pinch of salt and pepper.
  5. Add the can of chicken broth and 2-1/2 cans of water to the slow cooker. (You might need a little bit more or less water, depending on the size of your slow cooker).
  6. Set on low and cook for 8 hours or until the roast is tender.

  recipe adapted >>>>>  here

Saturday, December 7, 2013

Chocolate Caramel Pecan Turtles Recipe


Chocolate Caramel Pecan Turtles Recipe | #Marthawashingtoncandy #Divinitycandyrecipe #desserts #Marthawashingtoncandyrecipe #Dessertrecipes #Grandmasrecipes #Dessertrecipes #Candycookies #Sweetstreats #food #Sweetrecipes #Deliciousdesserts

Ingredients

  • 3 cups whole pecans
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup corn syrup
  • dash salt
  • 7 oz sweetened condensed milk (half of a 14 oz can)
  • 1/2 tsp vanilla
  • 1 1/2 cups chocolate chips (I used milk chocolate chips)
  • 1/2 tsp vegetable oil or shortening

Instructions

  1. Place pecans in a single layer on a baking sheet. Bake at 350° for about 10 minutes or till lightly browned and fragrant. Let cool. Arrange in clusters of 3-4 on silicone liners or parchment paper.
  2. Combine butter, brown sugar, corn syrup, and salt in a 6 quart pot. Bring to a boil over medium heat. Add the sweetened condensed milk and vanilla.
  3. Continue cooking and stirring till mixture reaches 235-240 degrees. I like to use the ice water test, it's more accurate. Drop a small spoonful of the hot caramel into a bowl of ice water. When you take it out, you should be able to roll it into a ball. Then it's done.
  4. Quickly spoon the caramel over the pecan clusters, making sure caramel is touching each of the pecans. Let sit to harden.
  5. Melt the chocolate chips and oil in the microwave at half power, stirring often till smooth. Spoon chocolate on top of each layer of caramel. Let sit for 1-2 hours, or till hardened.

RECIPE ADAPTED >>>>>  here



Rated 4.9/5 based on 329 customer reviews

Saturday, November 30, 2013

SLOW COOKER SPINACH ARTICHOKE DIP

SLOW COOKER SPINACH ARTICHOKE DIP | #Chickenpotpiecrockpot #Spinachandartichokediprecipecrockpot #Crockpotmeals #Crockpotrecipes #Beancreamcheesedip #Crockpotchickenrecipes #Spinachandartichokediprecipecrockpot #Crockpotappetizers #Crockpotspinachartichokedip #Dipsandappetizers #Nachocheesesaucecrockpot #Nachocheeserecipe


Ingredients

  • 1 (10 oz.) bag fresh baby spinach, roughly chopped
  • 1 (13.75 oz.) can quartered artichoke hearts, chopped and drained
  • 1 (8 ounce) brick low-fat cream cheese, cut into 1-inch cubes
  • 1 cup light sour cream or plain Greek yogurt
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup finely-chopped white or red onion
  • 4 cloves garlic, minced
  • 1/2 tsp. black pepper
  • 1/4 tsp. salt

Instructions

  1. Combine all ingredients in a large mixing bowl and stir until evenly combined. (You can also stir the mixture actually inside the bowl of your slow cooker, but it would be easier in a large mixing bowl.) Transfer the mixture to the bowl of your slow cooker, that has been misted on the inside beforehand with cooking spray.
  2. Cook on low for 3-4 hours or on high for 2 hours, or until the dip is completely warmed through and the cheese is melted. Give the dip a good stir and season with extra salt and pepper if needed.
  3. Transfer to a serving dish, and serve warm with chips or bread or pita crackers or whatever dippers you’d like.

recipe adapted  >>>>>  here

Friday, November 22, 2013

Crock Pot Tuscan Chicken

Crock Pot Tuscan Chicken | #chicken #chickenrecipes #chickendinner #easyfoodrecipes #healthyfood #healthyrecipes #Crockpotdinner #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Potrecipeshealthy #Crockpotdishes #Crockpotdinner #Chickencrockpotrecipes #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Crockpotrecipeseasy



Ingredients

  • 1 Tablespoon butter
  • 4 boneless,skinless chicken breasts
  • 1/2 cup sun dried tomato strips, cut into thin strips
  • 1/4 cup Parmesan Cheese, grated
  • 1 Teaspoon Italian Seasoning
  • 1 cup fresh spinach, chopped
  • Homemade Alfredo Sauce
  • 1 stick butter
  • 2 cups Parmesan Cheese, grated
  • 1 cup heavy cream


Instructions

    • Place a 12 inch skillet over medium heat. Add the butter to the skillet and let it melt. Add the chicken breasts. Cook each side about 3 - 5 minutes until browned, turning only once during cooking time. Place the breasts in a 4 quart crock pot. 
      In a medium bowl mix the Alfredo Sauce, sun dried tomatoes Parmesan Cheese and Italian seasoning until thoroughly combined. Pour the mixture over the chicken breasts in the crock pot. Cover and cook on low heat 4 hours or until chicken is no longer pink in the middle. Stir in the fresh spinach and cook another five more minutes.  Remove from the crock pot and serve with pasta.

    For the Homemade Alfredo Sauce:

    • Melt the butter in a medium size saucepan. Add the cream and simmer about 5 minutes until it begins to thicken.  Add the Parmesan Cheese , stir until it's melted, remove from the heat. 

recipe adapted >>>>>  here


Thursday, November 21, 2013

Vegan Spicy Glazed Popcorn Broccoli

Vegan Spicy Glazed Popcorn Broccoli | #VeganseOfIg #VeganRecipes #VeganFood #VeganRules #CrueltyFree #VeganVibes #VeganGirl #VeganPower #VeganStyle #VeganWorld #Vegetables #veganprotein #VegansOfTheWorld #AnimalLover #Veggies #PlantBased #Vegans #VeganMemes #Veganism #RawVegan #VeganLife #MeatLess #BeVegan #TheVeganMessage #MeatLessMonday #WhatVegansEat #VeganInformation #VeganFoodSpot #SimplyVegan


Ingredients

  • Popcorn Broccoli
  • 2 Cups Broccoli florets
  • 1 Cup Non dairy milk, I used almond milk
  • 1 Teaspoon Apple cider vinegar
  • 1 Teaspoon Hot sauce
  • 3/4 Cup All purpose flour
  • 1/4 Cup Panko bread crumbs
  • 2 Tablespoons Corn starch
  • 1/2 Teaspoon Baking soda
  • 1/2 Teaspoon Garlic powder
  • 1 Teaspoon Salt
  • Spicy Glaze
  • 1 Tablespoon Chili paste
  • 1/4 Cup Agave syrup
  • 2 Tablespoons Ketchup, I used organic
  • 2 Teaspoons Soy sauce
  • 1 Tablespoon Rice wine vinegar

Instructions

  1. Preheat oven to 375 degrees.⠀⠀
  2. Now, make vegan buttermilk by whisking together the non dairy milk, apple cider vinegar and hot sauce. Let sit for a few minutes to thicken up while you make the rest. ⠀
  3. ⠀Next, in a medium sized mixing bowl, combine the flour, panko, corn starch, baking soda, garlic powder and salt. Whisk to combine. ⠀
  4. ⠀Then, taking 2 Tablespoons of the vegan buttermilk, add that to the dry ingredients. Stir together, then use your hands to make wet crumbles. You should be able to press the mixture together, but it should easily crumble. Add a bit more buttermilk if needed. ⠀
  5. ⠀Using the remaining vegan buttermilk, dip each broccoli floret into the vegan buttermilk, then put in the bowl with the crumbles and press the crumbles all over the broccoli, coating completely in the breading crumbles. ⠀

recipe adapted  >>>>>  here

Tuesday, November 19, 2013

Perfect Paleo Banana Bread


Perfect Paleo Banana Bread | #Ketobananabread #Whole30bananabread #Paleobreakfast #Paleodinner #Whole30bananabread #Grainfreebananabread #Paleopumpkin #Whole30bananabread #Grainfreebananabread #Paleofallrecipes #Paleodessertrecipes #Paleobananabreadrecipe

Ingredients

  • 3/4 teaspoon of baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon of kosher salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup of almond flour
  • 1/4 cup of coconut flour
  • 2 tablespoons melted coconut oil
  • 2 large eggs
  • 2 very ripe medium to large bananas, mashed
  • 1/4 cup of maple syrup
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350 degrees and prepare a 9 x 5 loaf pan by either oiling the dish or lining with parchment paper. (I’m a big fan of the parchment paper for easy removal from pan and easy clean up.)
  2. In a medium bowl, whisk together baking soda, baking powder, salt, cinnamon, nutmeg and flours. In a separate small bowl, mix together coconut oil, eggs, bananas, maple syrup and vanilla until very well combined.
  3. Add wet ingredients to the dry and gently mix together until combined. Do not overmix.
  4. Pour batter in prepared pan and bake for 45-55 minutes or until set in the center and a toothpick comes out clean. Let cool in pan for about 15-20 minutes before removing to a wire rack to cool completely.

recipe adapted  >>>>>  here

Sunday, November 17, 2013

5 Keto White Chicken Chili Recipes

5 Keto White Chicken Chili Recipes | #Ketodesserteasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketobrownieseasy #Ketomugcakeeasy #Ketochocolatemugcakemicrowave #Ketowhitechickenchili #Ketotomatosoup #Ketosouprecipes #Lowcarbtomatosoup #Coderedrecipes #Tomatosoupeasy


Ingredients

  • 1 lb chicken
  • 1.5 cups chicken broth
  • 2 garlic cloves, finely minced
  • 1 4.5oz can chopped green chiles
  • 1 diced jalapeno
  • 1 diced green pepper
  • 1/4 cup diced onion
  • 4 tbsp butter
  • 1/4 cup heavy whipping cream
  • 4 oz cream cheese
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp cayenne (optional)
  • Salt and Pepper to taste

Instructions

  1. In large pot, season chicken with cumin, oregano, cayenne, salt and pepper
  2. Sear both sides over medium heat until golden
  3. Add broth to pot, cover and cook chicken for 15-20 minutes or until fully cooked
  4. While chicken is cooking, melt butter in medium skillet
  5. Add chiles, diced jalapeno, green pepper and onion to skillet and saute until veggies soften
  6. Add minced garlic and saute additional 30 seconds and turn off heat, set aside
  7. Once chicken is fully cooked, shred with fork and add back into broth
  8. Add sauteed veggies to pot with chicken and broth and simmer for 10 minutes
  9. In medium bowl, soften cream cheese in microwave until you can stir it (~20 sec)
  10. Mix cream cheese with heavy whipping cream
  11. Stirring quickly, add mixture into pot with chicken and veggies
  12. Simmer additional 15 minutes
  13. Serve with favorite toppings such as: pepper jack cheese, avocado slices, cilantro, sour cream

recipe adapted >>>>>  here

Keto Pigs In A Blanket Recipe

Keto Pigs In A Blanket Recipe | #Ketobreakfastrecipes #Ketosnacks #Ketodietrecipes #Ketogenicrecipes #Ketorecipeseasy #Lowcarbketo #Italiansubrollups #Ketoitalianrolls #Ketodietrecipes #Ketorecipeseasy #Nocarbdiets #Ketogenicdiet

Ingredients

  • 4 medium hot dogs
  • 1/2 cup Shredded mozzarella cheese
  • 3/4 cup Almond Flour
  • 1 large Egg
  • 1/4 tsp Baking powder
  • 1/4 tsp garlic powder
  • 1/2 tsp Pink Himalayan Salt
  • 1/2 tsp Sesame Seeds

Instructions

  1. Cut each hot dog into 3 equal sized pieces and set aside.
  2. Melt mozzarella in microwave and add almond flour and egg. Combine well.
  3. Add baking powder, garlic and salt. Combine well.
  4. Form dough in hands and split into 12 equal sized pieces and roll into dough.
  5. Place dough balls onto a parchment lined baking sheet. Press each ball into oval shape.
  6. Place each hot dog piece into the dough and wrap like a blanket.
  7. Sprinkle with sesame seeds (press down so they stick to dough).
  8. Place pigs in 350 degree oven for 17-20 minutes.
  9. Serve warm and enjoy!

recipe adapted  >>>>>  here

Friday, November 15, 2013

Chocolate Covered Banana Cupcakes

Chocolate Covered Banana Cupcakes | #Cupcakeflavors #Limerecipes #Bakingideas #Minidesserts #Cupcakecakes #Cakerecipes #Cupcakemuffins #Cupcakecakes #Cakecookies #Yummycupcakes #Buttercream #Funcupcakes




Ingredients

  • For Cupcakes:
  • 3 ripe bananas mashed
  • 1 cup sugar
  • 2 eggs
  • 3/4 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1 tablespoon buttermilk powder or substitute 3 tablespoons buttermilk for buttermilk powder and water
  • 2 tablespoons water
  • 10 oz. Ghirardelli Dark Chocolate Melting Wafers or other dark chocolate candy melts
  • dried banana chips for decoration
  • For Buttercream
  • 2 sticks unsalted butter softened
  • 1 pound confectioner's sugar
  • 1/2 cup cocoa powder I like Nestle
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1/4` cup milk, half and half or cream


Instructions

  1. For Cupcakes :
  2. Preheat oven to 300 degrees F.
  3. In a medium bowl combine flour, baking soda and buttermilk powder.
  4. In a medium bowl, beat banana and sugar until smooth. Add eggs and beat until combined. Beat in vegetable oil, vanilla and water.
  5. Pour wet ingredients into dry. Stir until just combined. Pour a scant 1/4 cup of batter into 16 muffin papers in a cupcake pan.
  6. Bake until a toothpick in the center comes out clean, about 25 minutes.
  7. For Chocolate-Almond Buttercream :
  8. Meanwhile, put the butter, cocoa, powdered sugar, salt, cream, and extracts in the bowl of your stand mixer. Beat on low until ingredients start to come together then turn up to medium-high and beat for 2-3 minutes. Then turn down to low and let run for about a minute to get rid of air bubbles.
  9. To Assemble Cupcakes :
  10. Once cupcakes have cooled, melt the chocolate in the microwave according to the package directions. Once it is melted and smooth, dip each cupcake into the chocolate, turning it as you go to make sure you're getting all the way to the edge of the cupcake paper. While it's still upside-down, remove some of the excess with the tines of a fork. Don't worry if you leave a small mark in the top of the cupcake, the frosting will cover it. Set aside to let the chocolate set, about 10 minutes.
  11. Using a 1M tip or a ziplock with the corner cut off, pipe wide rosettes onto the top of the cupcake, starting in the middle and working outwards. Top each cupcake with a dried banana chip. Allow the frosting to set for 15-20 minutes before moving to your serving tray or storage container.

recipe adapted  >>>>>  here


Wednesday, November 6, 2013

S'Mores Cheesecake Recipe

SMores Cheesecake Recipe | #Turtlecheesecakerecipes #Oreofudgecheesecake #Bananapuddingcheesecakerecipe #Samoacheesecakerecipe #Oreodessert #Oreocheesecakerecipe #Turtlecheesecakerecipes #Applepiecheesecakerecipe #Oreofudgecheesecake #Samoacheesecakerecipe #Oreodessert #Oreocheesecakerecipes 





 

 

 

 

Ingredients

  • Crust:
  • 1 ½ cups graham cracker crumbs
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 5 Tbsp melted unsalted butter
  • ¾ cup mini chocolate morsels
  • 1 cup marshmallows
  • Cheesecake:
  • 32 oz cream cheese softened
  • ½ cup sour cream
  • 2 eggs
  • ¾ cup heavy cream
  • ¾ cup white granulated sugar
  • 2 Tbsp corn starch
  • 2 tsp vanilla extract
  • Topping:
  • 10 oz hot fudge topping warmed
  • 2 cups marshmallows

 

 

 

Instructions

  1. Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)
  2. In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
  3. Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.
  4. Spread mini chocolate morsels and marshmallows over the bottom, evenly.
  5. In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
  6. Add corn starch and sugar and mix until combined.
  7. Beat in eggs until well incorporated.
  8. Add sour cream, vanilla extract, and heavy cream and beat until all mixed very well.
  9. Transfer batter into the spring form and spread in evenly. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
  10. Place roasting pan into the oven and place cheesecake spring form inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the spring form.
  11. Bake for 90-95 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven.
  12. Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to serve.)
  13. Cool cheesecake for an hour.
  14. Turn on the broiler in the oven.
  15. Spread warm hot fudge over the top of the cheesecake and spread marshmallows evenly on top.
  16. Place cheesecake back in the center of the oven, under the broiler. Let marshmallow toast for only 30-35 seconds. Watch it because they toast very quickly. Take out the cheesecake once marshmallows are lightly browned.
  17. Cool cheesecake completely, cover gently and refrigerate for at least 4 hours.

RECIPE ADAPTED >>>>>  here

Saturday, November 2, 2013

Sticky Bun Cake

Sticky Bun Cake | #Dessertrecipes #Cookingrecipes #Cakedesserts #Cupcakecakes #Cakecookies #Cakefrosting #Goodhumorstrawberryshortcaketrifle #Earthquakecake #Flourlessmarshmallowcrunchbrownies #Butterswimbiscuits #Blueberrycheesecakecrumbcake #Dessertrecipes

Ingredients

  • 24 oz cream cheese, 3 packages (675 g)
  • ½ cup powdered sugar (80 g)
  • ½ cup milk (120 mL)
  • 2 teaspoons vanilla extract, divided
  • 35 slices white bread
  • 3 sticks butter, divided
  • 1 tablespoon granulated sugar
  • 2 teaspoons cinnamon
  • 1 cup brown sugar, packed (220 g)
  • 1 teaspoon salt
  • ¼ cup honey (85 g)
  • 1 cup pecan (125 g)
  • vanilla ice cream, for serving

Instructions

  1. Preheat the oven to 325˚F (165˚C).
  2. In a large bowl, add the cream cheese, powdered sugar, milk, and 1 teaspoon of vanilla. Mix with a whisk or hand mixer until smooth. Set aside until ready to use.
  3. On a cutting board, cut the crusts off the bread. Lay out 5 pieces of bread so they are slightly overlapping, then press the overlapping edges together to adhere. Repeat with the rest of the bread, you will have 7 strips of 5 pieces of bread.
  4. In a small bowl, melt ¾ cups of butter. Add the granulated sugar and cinnamon and stir to combine.
  5. Brush the cinnamon butter mixture on one of the strips of bread.
  6. Spread the cream cheese filling on the strip of bread. Repeat with the rest of the strips of bread.
  7. Roll up one of the strips of bread, take that roll and roll it on to another strip of bread. Repeat until all of the strips have been rolled up into one large roll.
  8. In a small saucepan over medium heat, mix together the remaining ¾ cup (170 g) butter, brown sugar, salt, remaining teaspoon vanilla, and honey until melted. Remove from heat.
  9. Pour ⅔ of the caramel mixture into an 8-inch (20 cm) round cake pan. Sprinkle the pecans on top of the caramel. Place the bread roll inside the pan on top of the caramel. Pour the rest of the caramel over the top of the roll.
  10. Bake for 40 minutes, until the top is crisp.
  11. Place a large plate over the top of the cake pan. Using oven mitts, invert the roll onto the plate, and remove the cake pan.
  12. Let cool for about 10 minutes before slicing.
  13. Serve immediately, with vanilla ice cream if desired!
  14. Enjoy!

Recipe adapted >>>>>  here

Thursday, October 24, 2013

Low Carb Beef And Broccoli Stir Fry (Keto)

Low Carb Beef And Broccoli Stir Fry (Keto) | #Ketocheeseburgercasserole #Ketocasserolerecipes #Lowcarbdinner #Ketorecipeseasy #Easyketomeals #Healthycasserolerecipes #Lowcarbmeals #Ketosouprecipes #Ketochickenparm #Ketolunch #Ketodinnerrecipeseasy #Lowcarbbroccolicheesesoup


Ingredients

  • 3/4 pound flank steak sliced into 1/4 inch thick strips
  • 4 cups small broccoli florets (about 7 ounces)
  • 1/2 cup beef stock
  • 1 tablespoon corn starch
  • 1 tablespoon canola oil
  • For the sauce:
  • 1/3 cup low-sodium soy sauce
  • 3-5 tablespoons sweetener (see post for options)

Instructions

  1. Toss the sliced beef in a large bowl with corn starch until well-coated. Set aside.
  2. Heat canola oil in a pan over medium heat for a few minutes or until hot.
  3. Add sliced beef and cook until it browns, less than 5 minutes, stirring frequently. Transfer to a plate and set aside.
  4. Add broccoli florets to the pan and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
  5. While waiting for the broccoli to cook, combine all sauce ingredients in a sauce pan. Stir the ingredients together over medium-low heat until it starts to simmer, about 5 minutes. Keep the sauce warm over low heat as you wait for the broccoli to cook.
  6. Return beef to the pan and pour the sauce on top. Stir until everything is coated with the sauce. Bring to a simmer and cook for another few minutes.
  7. Season with salt and pepper to taste, if needed.
  8. Serve immediately, optionally pairing with cooked cauliflower rice. Drizzle sauce on top.

Recipe has been adapted from >>>>>  here

Thursday, October 17, 2013

Slow-Cooker Chicken Cheesesteaks

Slow-Cooker Chicken Cheesesteaks | #Slowcookerrecipes #Slowcookerchicken #Chickenanddressingcrockpot #Crockpotchickenandstuffing #Chickencrockpotrecipesslowcooker #Crockpotmealschicken #Chickenphillycheesesteakcrockpot #Chickencheesesteakcrockpot #Crockpotchickenphillycheesesteak #Crockpotchickensandwiches #Crockpotchickenphillycheesesteak #Phillychickensandwichcrockpot

Ingredients

  • 1 cup chicken broth
  • 1 tablespoon dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • 1 + ½ - 2 pounds boneless, skinless chicken breasts
  • coarse salt and fresh black pepper
  • 2 large yellow onions, sliced in half moons
  • 2 fire roasted (jarred) red peppers, sliced on the thicker side
  • 2 jalapeno peppers, seeds and stems removed, minced, optional
  • 2 cloves garlic, minced
  • For Serving:
  • hoagie rolls
  • butter, for toasting
  • american, provolone or sharp cheddar cheese
  • refrigerator pickles
  • hot sauce

Instructions

  1. Add the broth, mustard, Worcestershire, chili powder, cumin, onion powder, garlic powder, 1 teaspoon coarse salt (or ½ teaspoon fine salt), and about ¼ teaspoon black pepper to a crockpot(I use a 4 quart) set on high and whisk together.
  2. Season the chicken well with salt and pepper - if they're on the large side cut them in half - and nestle them into the crockpot.
  3. Add the onions, peppers, and garlic.
  4. Cook on high 4 hours or low 6 - 8. During the last hour remove the chicken to a cutting board and cut into bite-size pieces or shred with 2 forks. Return back to the pot. If there is a lot of liquid left in the crockpot let it cook with the lid off for a little while to evaporate some of it off.
  5. To Serve:
  6. Butter the insides of the hoagie rolls and toast in a hot skillet until golden brown.
  7. Lay your choice of cheese down then top with chicken, some of the onion mixture and pickles, hot sauce too - if you like.

recipe adapted >>>>>  here

Saturday, October 12, 2013

Fresh Strawberry Biscuits!

Fresh Strawberry Biscuits! | #Blueberryloafbread #Easyblueberrydesserts #Blueberryrecipesbread #Easyblueberrymuffins #Blueberryquickbread #Quickbreadrecipes #Strawberrycreamcheesefrosting #Strawberrysheetcakes #Strawberrycakerecipes #Freshstrawberrycake #Strawberrydesserts #Strawberrycakemix

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold, unsalted butter
  • 1 cup chopped very ripe strawberries
  • 1 cup heavy cream

Instructions

  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or a silpat.
  2. In a large bowl, whisk together your flour, baking powder, sugar and salt. Add butter and cut it in to the dry ingredients with a pastry blender, until it resembles a coarse meal. Stir in the strawberries carefully, so they get coated in the flour mix. This keeps them evenly distributed in the dough later when you add the liquid. Speaking of liquid… add the heavy cream, then gently fold all the ingredients together. You don’t want to overwork the dough, so don’t worry if everything is completely worked in. It will be.
  3. Generously flour your counter or cutting board, then transfer the dough to the board. Flour the top of the dough and with your hands gently press the dough into a 3/4-inch thick rectangle. Using a 2 1/2-inch biscuit or cookie cutter (or even the top edge of a drinking glass) cut circles out of the dough. Press straight down without twisting (this makes for nice layered edges) as you cut. Carefully transfer the biscuits to prepared baking sheet, leaving a few inches between each one.
  4. You can re-roll the scraps of dough, and continue cutting circles, but don’t worry if the dough appears very wet. The strawberries will have already started to release some of their juice. That’s ok though! They’ll still turn out beautifully.
  5. Bake the biscuits for 12 to 15 minutes, until lightly brown at the edges. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.

RECIPE ADAPTED  >>>>>  here

Tuesday, October 8, 2013

Pumpkin Whoopie Pies (Vegan + GF)

Pumpkin Whoopie Pies (Vegan + GF) | #Veganrecipesdessert #Veganglutenfreerecipes #Veganpumpkincinnamonrolls #Vegancheesecakebars #Vegansweets #Veganfoods #Vegandesserts #Veganfoods #Vegansweets #Veganeating #Veganbaking #Veganglutenfree


INGREDIENTS
WHOOPIE CAKES

  • 1 cup oat flour

  • 3/4 cup rice flour

  • 1/2 cup tapioca starch

  • 1/2 cup coconut sugar

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp cinnamon

  • 1/4 tsp ginger

  • 1/8 tsp nutmeg

  • 1/8 tsp salt

  • 3/4 cup + 2 tbsp almond milk

  • 1 cup pumpkin purée

  • 1/4 cup coconut oil

  • 1 tsp vanilla extract

  • 1 tbsp apple cider vinegar

CREAM FILLING

  • 3/4 cup raw cashews, soaked at least 6 hours

  • 1/2 cup coconut cream (from one 13.5-oz can)

  • 3 tbsp maple syrup

  • 2 tbsp melted coconut oil

  • 1/4 tsp each: cinnamon, cardamom, ginger

  • 1/4 tsp salt

INSTRUCTIONS
CREAM FILLING

  1. Drain and rinse the soaked cashews. Place them in a blender with the coconut cream, maple syrup, coconut oil, spices, and salt. Blend on high speed until smooth, about 1-2 minutes. Taste and adjust the sweetness to your liking. The cream will be very thin, it’s okay, it will firm up in the refrigerator.

  2. Transfer to a bowl and chill in the refrigerator for at least 3 hours, or in the freezer for about 2 hours.

WHOOPIE CAKES

  1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.

  2. Whisk together oat flour, rice flour, tapioca starch, coconut sugar, baking soda, baking powder, spices, and salt in a large mixing bowl until combined.

  3. Pour in the almond milk, pumpkin purée, coconut oil, and vanilla extract. Whisk to combine. Then, stir in the apple cider vinegar and whisk again. The batter should have the texture of pancake batter.

  4. Scoop out about 1 and 1/2 tablespoon of the batter onto the prepared baking sheet, leaving about 1-inch between the cakes and spread slightly with a spoon (see photo). I had enough batter to fill 3 baking sheets.

  5. Bake for about 13 minutes, or until the tops appear dry and slightly cracked. The cakes should spring back when pressed. Remove from the oven and let cool completely, about 20 minutes.

  6. Once the cakes are cooled, turn half of them upside-down and pipe or spread about 1 and 1/2 tablespoon of the chai filling onto them. Top with the rest of the cakes and press down slightly.

  7. Whoopie pies are best served the same day but will keep for up to 3 days in the refrigerator. You can eat them straight from the refrigerator, or leave at room temperature for 15 minutes if you prefer a creamier filling.

Recipe Adapted : here

Saturday, October 5, 2013

Sugar Cookie Cherry Cheesecake

Sugar Cookie Cherry Cheesecake | #Sugar #Cookie #Cherry #Cheesecake #Cookingrecipes #Deliciousdesserts #Sweetrecipes #Cakecookies #Eatdessert #Nobakedesserts #Dessertrecipes #Deliciousdesserts #Cookingrecipes #Yummysweets #Sweetrecipes #Nobakedesserts

Ingredients

  • 1-1lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces
  • The Filling:
  • 4-8oz. blocks of Cream Cheese..softened
  • 4 Eggs
  • 1 tablespoon Vanilla Extract
  • 1 cup Granulated Sugar
  • 1 can cherry pie filling for the topping

Instructions

  1. Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.
  2. Let cool.
  3. Meanwhile, beat cream cheese and sugar.
  4. Add vanilla and one egg at a time, beating well.
  5. Pour into crust.
  6. Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
  7. Chill overnight in fridge and top with canned cherry pie filling.

recipe adapted >>>>>  here

Wednesday, October 2, 2013

Vegan Donuts with Chocolate Glaze

Vegan Donuts with Chocolate Glaze | #Cauliflowermashedpotatoes #Ketogroundbeefrecipes #Ketohamburgerrecipes #Ketocauliflowerziti #Ketocasserolerecipes #Roastedgarliccauliflowermash #Cauliflowermashedpotatoeshealthy #Califlowermashedpotatoes #Vegancauliflowermashedpotatoes #Healthysidedishes #Paleocauliflowermash #Cauliflowermashedpotatoesketo




Ingredients

  • 1 15 oz can kidney beans
  • 1 cup almond milk
  • 1 tablespoon vanilla extract
  • 1/2 cup brown sugar
  • 1 cup cocoa powder
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 3.5 oz package vegan dark chocolate
  • 4 tablespoons hazelnut brittle You can also sub it with chopped hazelnuts, or use sugar sprinkles or coconut flakes instead


Instructions

  1. Rinse and drain the kidney beans. Place them into a blender together with the brown sugar, almond milk, and cacao and blend until the mixture is smooth.
  2. Then transfer it to a medium bowl and stir in the whole-wheat flour, the baking powder, and vanilla. Spray the donut pan with cooking spray or grease it with vegan butter such as Earth Balance.
  3. Either use a spoon to fill each donut or fill the batter into a Ziploc bag and cut off one edge.
  4. Preheat the oven to 350 °F and bake the vegan chocolate hazelnut donuts for 9-11 minutes. Allow to cool down in the pan for a couple of minutes, then move them to a cooling rack.
  5. In the meantime, make the chocolate glaze. Melt a 3.5-ounce package vegan dark chocolate either by using a microwave or place the chocolate into a heatproof bowl and place it over a pan of barely simmering water. Once melted, cover the donuts with the chocolate and sprinkle with hazelnut brittle.

recipe adapated >>>>>  here



Rated 4.8/5 based on 765 customer reviews

Monday, September 30, 2013

Cheeseburger Lettuce Wraps

Cheeseburger Lettuce Wraps | #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

Thursday, September 26, 2013

Best Fudgy Cocoa Brownies

Best Fudgy Cocoa Brownies | #Bestbrownierecipe #Chocolatebrowniesrecipe #Bestfudgybrownies #Fudgybrowniesrecipe #Fudgyhomemadebrownies #Cheapdesserts #Fudgebrownies #Bestfudgycocoabrownies #Fudgycocoabrownies #Brownierecipeswithcocoapowder #Superfudgybrownies #Yummybrownies #Lowcarbzucchinirecipes

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1 tablespoon cooking oil, (olive oil or coconut oil are fine)
  • 1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)*
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup all purpose (or plain) flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 175°C | 350°F.
  2. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
  3. Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
  4. Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
  5. Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
  6. Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
  7. Remove and allow to cool to room temperature before slicing into 16 brownies.
  8. OPTIONAL ADD INS:
  9. Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc)

recipe adapted >>>>>  here

Saturday, September 21, 2013

MARRY ME CHICKEN - The most popular recipe

MARRY ME CHICKEN | #chicken #skilletchicken #marrymechicken #30minutemeal #30minutemeals #Baked_chicken_recipes #Marry_me_chicken_recipe #Chicken_dinner_recipes #Keto_chicken_recipes #Chicken_breast #Balsamic_chicken_baked

Ingredients

  • 1 Tablespoon Olive Oil
  • 3-4 Large Chicken Breasts
  • Salt
  • Pepper
  • 2 cloves Garlic (minced)
  • 1 teaspoon Thyme
  • 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice)
  • 3/4 cup Chicken Broth
  • 1/2 cup Heavy Cream
  • 1/2 cup Sundried Tomatoes (chopped)
  • 1/4 - 1/2 cup Freshly Grated Parmesan Cheese
  • Fresh Basil

Instructions

  1. Preheat oven to 375 degrees.  In a large oven-safe skillet heat oil over medium-high heat.  Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side.  Transfer chicken to a plate. 
  2. Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Cook for 5 minutes, stirring often.  Stir in sundried tomatoes and parmesan cheese.  
  3. Return chicken to skillet and spoon sauce all over the chicken breasts.  Bake until chicken is cooked through -- about 15-18 minutes.  Garnish with basil and grated parmesan cheese, if so desired. 

recipe adapted >>>>>  here

Wednesday, September 18, 2013

White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake | #Whitechocolateraspberrycheesecake #Dessertrecipesvideos #Turtlecheesecakerecipes #Keylimecheesecakerecipe #Rasberrycheesecake #Cheesecakerecipesvideos #Easydessertrecipes #Minidesserts #Lemoncheesecakerecipes #Dessertsforparties #Turtlecheesecakerecipes #Minicheesecakes

Ingredients

  • For the crust:
  • 3 cups honey nut flavored cereal
  • 8 tbsp butter (softened)
  • 1 1/2 tbsp sugar
  • For the filling:
  • 3/4 cup heavy whipping cream
  • 3 oz white chocolate , one ounce for drizzling over the top
  • 8 oz cream cheese (softened)
  • 1/2 cup sugar
  • 1 tbsp vanilla extract
  • For garnish:
  • 2 cups raspberries (separated)
  • 1 1/2 tbsp water
  • 1/2 tbsp sugar (for puree)

   Instructions

  1. Crust
  2. Blend cereal, butter and sugar in a food processor
  3. Pour into 8 inch spring pan and push firmly until bottom layer is well packed (you don't want it breaking apart when you cut it)
  4. Filling:
  5. Beat whipping cream until stiff peaks form and set aside.
  6. Fill a saucepan with an inch of water and bring to a boil.
  7. Place a bowl over the saucepan and add white chocolate.
  8. Stir chocolate until melted and smooth. Set aside.
  9. Combine cream cheese, sugar and vanilla extract. Mix until well blended.
  10. Mix in white chocolate.
  11. Fold in whipping cream.
  12. Add filling and spread until top is smooth.
  13. Refrigerate cheesecake until topping is ready
  14. Raspberry Puree:
  15. Combine 1/2 cup raspberries, water and suger in a small saucepan.
  16. Cook over medium low heat until raspberries thicken into a syrup-like consistency
  17. Remove from heat and use a small strainer to separate the seeds from the liquid.
  18. Cut a very small tip off an icing bag or the corner of a sandwich bag and add raspberry puree.
  19. Squeeze dots of puree in a circle around the top of the cake (if you want to be sure it's even the first time, you can use a toothpick first to mark where the dots will go)
  20. In a circular motion, pull a toothpick through the dots to form heart shapes.
  21. Garnish with the remaining raspberries
  22. Add remaining white chocolate to an icing bag and drizzle over the raspberries.
  23. Enjoy!

recipe adapted  >>>>>  here

Crock Pot Chicken and Gravy

Crock Pot Chicken and Gravy | #Easycrockpotrecipes #Crockpotpotroast #Crockpotchickenanddumplings #Roastbeefcrockpotrecipes #Chickencrockpotrecipes #Easycrockpotmeals #Healthydesserts #Healthycrockpotrecipes #Weightwatcherscrockpotrecipes #Crockpotmeals #Wwfreestylerecipesdinner #Lowcarbcrockpotrecipes

Ingredients

  • 2 packets chicken gravy mix
  • 1 (10.5 oz) can cream of chicken soup
  • 2 cups water
  • 1 lb boneless, skinless chicken breasts
  • garlic powder, salt & black pepper, to taste
  • 1/2 cup sour cream
  • rice, mashed potatoes or noodles, for serving
  • sliced green onions, for topping

Instructions

  1. Season chicken breasts (both sides)with garlic powder, black pepper and just a tad bit of salt.
  2. In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water until smooth.
  3. Add the seasoned chicken breasts. Be sure to get them covered in gravy.
  4. Cover and cook on low for about 6-8 hours.
  5. Once cooked, break chicken up into chunks using a fork.
  6. Stir in sour cream. Serve over rice or mashed potatoes with sliced green onions (optional)

Recipe adapted >>>>>  here

Sunday, September 15, 2013

Shrimp Scampi with Asparagus and Tomatoes

Shrimp Scampi with Asparagus and Tomatoes | #Shrimprecipesfordinner #Shrimpscampiolivegardenrecipe #Olivegardenshrimpscampirecipe #Shrimpscampieasy #Boilingcrabrecipewholeshabang #Cajunshrimpboil #Brownedbutterhoneygarlicshrimp #Shrimpcastironrecipes #Mealswithshrimp #Cookingrecipes #Seafooddishes #Dinnerrecipes 




Ingredients

  • ¾ pound angel hair pasta
  • 4 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 1½ to 2 tablespoons minced garlic, more or less to taste
  • ¼ teaspoon crushed red pepper flakes
  • 1 pound shrimp, peeled and deveined
  • salt and freshly ground pepper
  • ½ cup dry white wine
  • juice of ½ lemon
  • 3 tablespoons finely chopped parsley leaves
  • 10 - 12 thin stalks of fresh asparagus, cut into 2” pieces
  • ½ - ⅔ cup chopped tomatoes, seeds removed
  • Grated Parmesan, if desired

Instructions

  1. Bring a large pot of water to a boil. Reduce the heat to a low simmer while preparing the shrimp.
  2. In a large skillet melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat.
  3. Sauté the garlic and red pepper flakes for about 2 minutes. Season the shrimp with salt and pepper and add them to the butter and garlic mixture. Cook the shrimp for about 2 minutes on each side, or until they have turned pink Remove the shrimp from the pan using a slotted spoon. Set aside and keep warm.
  4. Add the wine, lemon juice and asparagus to the pan and bring to a boil. Add the remaining 2 tablespoons butter. When the butter has melted add the shrimp to the skillet along with the parsley. Stir to combine and remove from the heat.
  5. Turn the pot of water to high and bring to a boil. Add the pasta and cook until al dente - about 2-3 minutes. Drain the angel hair pasta and return it to the pot. Toss with a drizzle of olive oil.
  6. Toss the shrimp and asparagus with the cooked pasta and add the tomatoes. Season with salt and pepper and drizzle with additional olive oil if desired.
  7. Lightly sprinkle with grated Parmesan to serve.



Recipe Adapted : here

Friday, September 13, 2013

Strawberry Coconut Breakfast Bake

Strawberry Coconut Breakfast Bake | #Italiandesserts #Summerdessertseasy #Creamcheesedip #Mascarponerecipes #Creamcheeseappetizer #Summerdessertideas #Vegetarianrecipeshealthy #Nutritiousmeals #Bakedoatmealcups #Deliciousveganrecipes #Stuffedmushrooms #Portobellomushroom

Ingredients

  • 2 cups unsweetened coconut flakes
  • 3/4 cups chopped walnuts
  • 1/4 cup chia seeds
  • 1 tsp cinnamon
  • 1 tsp baking powder omit for Paleo/Whole30
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup unsweetened nut milk I use flax milk
  • 1 ripe banana mashed
  • 1/4 cup coconut oil melted
  • 2 cups diced strawberries

Instructions

  1. Preheat your oven to 350 degrees. Grease an 8 inch square pan and set aside.
  2. In a large bowl, mix together your dry ingredients: coconut flakes, walnuts, chia seeds, cinnamon, baking powder, and salt.
  3. In a smaller bowl, whisk together eggs and milk. Now add in coconut oil and mashed banana. Add wet ingredients into dry and mix well.
  4. Now fold in strawberries.
  5. Bake for 40-45 minutes, or until top is firm and golden.
  6. Serve hot!

Recipe adapted  >>>>>  here

SPICY SHRIMP TACOS WITH CREAMY SRIRACHA SAUCE

SPICY SHRIMP TACOS WITH CREAMY SRIRACHA SAUCE | #Seafoodrecipes #Foodrecipesfordinner #Quickdinnerideas #Shrimpmealprep #Mexicanshrimprecipes #Foodrecipeseasy #Blackenedshrimptacos #Spicyshrimptacos #Shrimptacosaucerecipe #Srirachashrimptacos #Whole30shrimptacos #Grilledshrimptacos

Ingredients

  • 20 medium shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon onion or garlic powder optional
  • 1/4 teaspoon black pepper optional
  • 1/4 teaspoon kosher salt
  • Cilantro Lime Slaw
  • 2 cups cabbage shredded
  • 1/4 cup red onion thinly sliced
  • 1/4 cup cilantro minced
  • 1/2 jalapeno, seeded optional
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 tablespoons lime juice
  • salt and pepper to taste
  • Creamy Sriracha sauce
  • 1/4 cup ranch dressing or sour-cream or greek Yogurt
  • 1 tablespoon Sriracha
  • 6 small corn or flour tortillas

Instructions

  1. To cook the Shrimp:
  2. Combine shrimp, oil, and spices in a medium bowl or ziplock bag. Use right away OR cover and refrigerate for at least 10 minutes or up to 48 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add a teaspoon of oil to the pan and shrimp. Cook shrimp until pink and cooked through, about 4-5 minutes.
  3. To make the Slaw
  4. Combine all the ingredients in a large bowl until mixed through. Use right away or cover with plastic wrap and place in the fridge for up to 24 hours.
  5. To make creamy Sriracha Sauce
  6. Whisk sriracha and ranch or sour-cream or mayo in a small bowl. Taste and add more sriracha if desired.
  7. To assemble:
  8. Grill tortillas on the stovetop over the flame until lightly charred (this step is optional). Top each tortilla with 4-5 pieces of shrimp and some slaw. Drizzle with sriracha sauce. Serve with lime wedges on the side. Enjoy!!

recipe adapted  >>>>>  here

Wednesday, September 11, 2013

Garlic Butter Steak Bites with Lemon Zucchini Noodles

Garlic Butter Steak Bites with Lemon Zucchini Noodles | #Basalmicchicken #Phillycheesesteakzucchiniboats #Cookingrecipes #Healthyrecipes #Garlicbuttersteak #Zucchinirecipes #Lowcarbmeals #Ketocheeseburgercasserole #Dinnerideas #Ketocasserolerecipes #Sheetpandinners #Lowcarbdinner

Ingredients

  • 1 1/4 lbs (450g) sirloin steak cut into small cubes
  • 4 medium zucchini, spiralized (or a pack of store-bought Zucchini Noodles)
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 2 teaspoons minced garlic
  • 1/4 cup (60ml) beef or vegetable broth
  • 1 tablespoon minced parsley
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon red chili pepper flakes, optional
  • Juice of 1/2 lemon
  • Marinade:
  • 1/4 cup low-sodium soy sauce (or coconut amino for paleo and gluten-free)
  • 1 tablespoon olive oil
  • 1 tablespoon hot sauce (we used Sriracha)
  • Fresh cracked black pepper, to taste
  • Juice of 1/2 lemon

Instructions

  1. In a mixing bowl, combine the ingredients for the marinade (soy sauce, olive oil, hot sauce, pepper, and lemon juice) and add the steak bites. Mix well and marinate for 15 to 20 minutes minimum, while preparing the other ingredients.
  2. Heat the olive oil in a large skillet over high heat. Drain steak from the marinade. Keep the remaining marinade for later.
  3. Place the steak in the skillet in a single layer. Do not overcrowd the skillet or meat will steam, so you may have to work in batches depending on the size of your skillet. Cook for 3-4 minutes, stirring occasionally until steak cubes are golden brown. Repeat with remaining meat if needed.
  4. Add 2 tablespoons butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove to a shallow plate and set aside.
  5. In the same skillet, add butter, lemon juice, red pepper flakes, beef broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.
  6. Add the spiralized zucchini noodles and toss for two to three minutes to cook it up. Stir in the fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the zucchini renders too much water. Push the zucchini noodles on the side, add the steak bites back to the pan and reheat for another minute. Serve immediately. Enjoy!

Recipe has been adapted from >>>>>  here

Monday, September 9, 2013

Best Baby Back Ribs in the Slow Cooker





Best Baby Back Ribs in the Slow Cooker| #Babybackribsincrockpot #Crockpotribsrecipes #Slowcookerribsrecipe #Slowcookerbbqribs #Redbeansandricerecipe #Bbqribsinthecrockpot #Porktenderloinrecipesincrockpot #Porkloincrockpotrecipes #Porkribsinthecrockpot #Bbqpulledporkslowcooker #Ribsincrockpotslowcooker #Porkloinrecipescrockpot



Ingredients

  • 2 racks of pork baby back ribs
  • Dry Rub
  • ½ cup light brown sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons chili powder
  • 1 tablespoon garlic powder
  • ½ teaspoon pepper
  • 2 tablespoons kosher salt
  • Sticky Sauce
  • 1 Tablespoon fresh ginger
  • 2 teaspoons ground pepper
  • 1 teaspoon onion powder
  • 6 cloves garlic minced
  • 2 tablespoons sweet chili sauce found in the international section of the grocery store
  • ⅔ cup reduced sodium soy sauce or regular if you don't have the low-salt
  • ⅔ cup balsamic vinegar
  • ⅔ cup brown sugar
  • 1/2 cup honey
  • 1 tablespoon cornstarch
  • 1 tablespoon hot water


Instructions

  1. Lay the pork ribs out on a cutting board and make sure that the membrane from underneath the ribs has been removed (most stores and butchers do remove this).
  2. Make the dry rub:
  3. Mix together all the ingredients listed above for the rub. Using your hands, massage the rub into both sides of the ribs, concentrating a bit more on the top, meaty portion of the rack. Let rest while you start the sauce.
  4. Make the sauce:
  5. In a bowl, stir together the ginger, pepper, and onion powder. Add the garlic and mix again. Add the sweet chili sauce, soy sauce, balsamic vinegar, brown sugar and honey. Whisk to combine. Set aside.
  6. Get ribs in the slow cooker:
  7. Place the ribs in the slow cooker: To ensure that the ribs cook evenly, stand the racks up along the perimeter of the slow cooker with the wide end down and the meatier side of the ribs facing the slow-cooker insert wall. (The rib bones will be laying vertically and the slabs are now curled around each other in the cooker.)
  8. Pour about 1 1/2 cup of the sauce over the ribs and place the remaining half into a small bowl and put in the refrigerator for now.
  9. Place the lid on the slow cooker and cook at low for 8 hours. (I have cooked them on high for 2 1/2 hours and then switched to low for 4 hours with perfect success as well.)
  10. Remove the ribs from the slow cooker and place them on a tin foil lined broil pan or baking sheet, meaty side up.
  11. Remove the sauce from the refrigerator and brush a little more of the sauce on top of the ribs until nice and shiny. Leave ribs alone for a minute while you finish the sauce.
  12. Sticky Sauce:
  13. Heat the saucepan to medium heat and bring the sauce to a boil. Once it starts boiling, whisk the cornstarch and water together in a small dish. Stir together and then while whisking in the saucepan, slowly drizzle in the cornstarch mixture. Whisk until it comes back to a boil and then turn to medium low and allow to simmer until it begins to reduce and thicken, about 5-8 minutes. Set aside.
  14. Finish the ribs:
  15. Place the meat under the broiler in the middle of the oven for a few minutes or until it looks sticky and broiled. Be sure to watch it carefully. Allow to rest, tented with foil for 3-5 minutes and serve with the sticky sauce on the side.

Recipe adapted >>>>>  here



Rated 4.4/5 based on 782 customer reviews

Saturday, September 7, 2013

Stir Fry Zucchini Noodles (Zoodles!)


Stir Fry Zucchini Noodles | #Howtocookzoodles #Spiralzucchinirecipes #Zoodlerecipes #Howtocookzucchininoodlesspaghetti #Stirfryzucchininoodles #Howtocookzucchininoodlesforspaghetti #Spiralizerrecipes #Stirfryzucchininoodles #Zoodlerecipes #Healthyrecipes #Veggienoodles #Cookingrecipes


Ingredients
  • 2 tablespoons vegetable oil
  • 2 yellow onions , spiralized
  • 4 small zucchini , spiralized, patted dry with paper towel
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons low sodium teriyaki sauce
  • 1 tablespoon sesame seeds

    Instructions
    1. Heat oil in a wok over medium heat.
    2. Add onions and cook for 4 to 5 minutes, or until translucent and tender.
    3. Stir in zucchini and continue to cook for 2 minutes.
    4. Add soy sauce, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.
    5. Remove from heat.
    6. Serve.

    Recipe Source here

    Thursday, August 29, 2013

    Cowboy Butter

    Cowboy Butter | #Wingsaucerecipes #Garlicparmesanbutter #Cookingrecipes #Cowboybuttersauce #Buffalowildwingsrecipe #Cowboybutterrecipe #Flavoredbutterrecipes #Cookingrecipes #Cowboybutter #Garlicbuttersteak #Compoundbutterrecipes #Grilledsteakrecipes

    Ingredients

    • 1 c. butter, melted
    • Juice of 1/2 a lemon
    • 2 cloves garlic, minced
    • 1 small shallot, minced
    • 2 tbsp. Dijon mustard
    • 1 tbsp. prepared horseradish
    • Pinch of cayenne pepper
    • 1/4 tsp. paprika
    • 2 tbsp. Freshly Chopped Parsley
    • 1 tbsp. freshly chopped chives
    • 2 tsp. minced thyme
    • kosher salt
    • Freshly ground black pepper

    Instructions

    1. In a small bowl, combine butter, lemon juice, garlic, shallot, mustard, horseradish, cayenne, and paprika. Whisk to combine.
    2. Stir in parsley, chives and thyme and season with salt and pepper.
    3. Serve with grilled meats, like steak or chicken, for dipping. It also tastes delish with cornbread!

    Recipe adapted >>>>>  here

    Wednesday, August 28, 2013

    Hot Crab Dip

    Hot Crab Dip | Milliondollardip Crabrangoondip Crabpoppers Dipsandappetizers Wontondip Beancreamcheesedip Lumpcrabmeatrecipes Imitationcrabrecipes Imitationcrabdip Crapdiprecipe Crabspinachartichokedip Crabrangoondip

    Ingredients

    • 2 teaspoons Extra Virgin Olive Oil
    • 2 tablespoons Shallots, Minced
    • 8 ounces Cream Cheese, Room Temperature
    • 1/3 cup Mayonnaise
    • 1/3 cup Sour Cream
    • 1/3 cup Parmesan Cheese, Freshly Grated
    • 2 tablespoons Fresh Chives, Finely Minced
    • 1 tablespoon Fresh Dill, Finely Minced
    • 2 tablespoons Fresh Squeezed Lemon Juice
    • 1/2 teaspoon Hot Sauce Or More To Taste
    • 1/4 teaspoon Salt
    • 1 pound Shelled Lump Crab Meat, I prefer Dungeness (Cooked)
    • 1/3 cup Parmesan Cheese, Freshly Grated (For Top)
    • Additional Minced Fresh Chives and Fresh Dill To Garnish
    • For Serving: Toasted Baguette Slices, Crackers and Lemon Wedges

    Instructions

    1. Preheat oven to 425 degrees. Butter a 1 to 1-1/4 quart oven safe baking dish and set aside.
    2. Beat together sautéed shallots, cream cheese, mayonnaise, sour cream, 1/3 cup parmesan cheese, chives, dill, lemon juice, hot sauce, and salt until well combined and creamy. Fold in crab meat.
    3. Spread crab mixture evenly into prepared baking dish and sprinkle with remaining 1/3 cup parmesan cheese.
    4. Bake for 20-30 minutes until lightly brown on top and bubbly.
    5. Garnish with additional chives and dill if desired.
    6. Serve with toasted baguette slices or crackers and lemon wedges.

    Recipe adapted >>>>>  here

    Thursday, August 22, 2013

    Skinny Southwest Chicken Appetizer

    Skinny Southwest Chicken Appetizer | #Healthylunch #Cannedchickenrecipes #Healthyrecipeseasy #Skinnysouthwestchickensalad #Healthyeating #Cookingrecipes #Ketosnacks #Ketocasserolerecipes #Easyketorecipes #Lowcarbmeals #Zucchinirecipes #Healthydinnerrecipes

    Ingredients

    • 1 1/2 cups Plain Greek Yogurt
    • 1-2 tablespoons Taco seasoning to taste
    • 2 cups shredded or diced boneless skinless chicken breast
    • 2 Roma tomatoes diced
    • 1 bunch green onions chopped
    • 6 mini sweet peppers or one large orange red or yellow pepper, diced
    • 1 15-ounce can black beans drained and rinsed
    • 1 15-ounce can corn drained
    • Salt to taste
    • Lime juice to taste

    Instructions

    1. Mix yogurt and seasonings in a small bowl and set aside while you prep the rest of your ingredients.
    2. Mix chicken, veggies, and beans in a large bowl.
    3. Add yogurt mixture and combine well to coat.
    4. Add salt to taste.
    5. Can be served immediately, but if possible, allow to marinate in the refrigerator for at least an hour.

    Recipe adapted >>>>>  here

    Wednesday, August 21, 2013

    Brownie Bottom Cheesecake with Raspberries +

    Brownie Bottom Cheesecake with Raspberries + | #Donutrecipe #Minidesserts #Cakerecipes #Sweetrecipes #Cookingrecipes #Deliciousdesserts #3ingredientrecipes #Pokecakerecipes #Cheesecakerecipes #Layeredcoconutcreamcheesecakebars #2ingredientlemonbars #Newyorkstylecheesecakecupcakes

    Ingredients

    • Brownie base
    • 2/3 cup good chocolate chopped
    • 1/2 cup unsalted butter
    • 1/2 cups packed brown sugar
    • 3 large eggs
    • 1/2 cup cocoa powder
    • 1/4 tsp salt
    • 1 tsp vanilla
    • Cheesecake
    • 1 1/2 cups whipping cream
    • 1/2 cup white chocolate chopped
    • 1/4 cup milk or cream
    • 16 oz cream cheese
    • 1/2 cup powdered icing sugar
    • 1 teaspoon vanilla
    • 2 cups raspberries

    Instructions

    1. Brownie basePreheat oven to 350 degrees F. Lightly grease a 9" Springform pan and wrap the bottom with foil. Set aside.
    2. In a large bowl, combine chocolate and butter. Microwave on high in 30 second intervals, stirring each time, just until melted and smooth (don't overcook!). Whisk in brown sugar until smooth and let cool slightly (about 10 minutes).
    3. Whisk in eggs, one at a time, until combined. Stir in cocoa powder, salt and vanilla until smooth. Pour batter into prepared pan and bake 35-40 minutes until top is dry and a toothpick inserted in the center comes out mostly clean. Let cool completely.
    4. CheesecakeWhip cream until stiff peaks form. Set aside.
    5. In a medium bowl, combine white chocolate and milk. Microwave on high in 20 second intervals, stirring each time, until melted and smooth. Set aside to cool slightly.
    6. In a large bowl, beat cream cheese until smooth. Add sugar and vanilla and beat until smooth. Add white chocolate and beat until smooth.
    7. Fold in whipped cream as best as you can, using an electric mixer on low speed to combine if necessary. Spread on top of brownie crust.
    8. Cover and refrigerate until set, at least 4-6 hours or overnight. Top with a layer of fresh raspberries just before serving. Store leftovers in the refrigerator up to 3 days.

    RECIPE ADAPTED  >>>>>  here

    Monday, August 19, 2013

    Turkey Bacon Ranch Pinwheels



    Turkey Bacon Ranch Pinwheels | #Lowcarbsnacks #Vsgrecipes #Ketomealprepfortheweek #Thmrecipes #Turkeybaconranchpinwheels #Carbfreerecipes #Lowcarbmeals #Lowcarbsnacks #Stuffedchickenrecipes #Chickendinnerrecipes #Lowcarbchickenrecipes #Stuffedbuffalochicken




    Ingredients

    • 6 oz cream cheese
    • 12 slices smoked deli turkey about 3 oz
    • 1/4 tsp each garlic powder dill, and minced onion
    • 1 tbsp
    • 2 tbsp finely shredded cheddar cheese


    Instructions

    1. Put the cream cheese between 2 pieces of plastic wrap. Roll it out until it's about 1/4 inch thick. Peel off the top piece of plastic wrap. Lay the slices of turkey on top of the cream cheese.
    2. Cover with a new piece of plastic wrap and flip the whole thing over. Peel off the piece of plastic that is now on the top. Sprinkle the spices on top of the cream cheese. Sprinkle with the bacon and cheese.
    3. Roll up the pinwheels so that the turkey is on the outside. Refrigerate for at least 2 hours. Thinly slice and serve on top of low carb crackers or sliced cucumber.

    Recipe adapted >>>>>  here



    Rated 4.4/5 based on 782 customer reviews

    Sunday, August 18, 2013

    No May Avocado Tuna Melt Recipe

    No May Avocado Tuna Melt Recipe | #Pescatariandietforweightloss #Nomeatrecipes #Avocadotunasalad #Quickandeasydinnerrecipes #Healthydinnerrecipesfortwo #Cookingrecipes #Vegetarianrecipes #Sandwichrecipes #Cookingrecipes #Healthylunchideas #Healthybreakfast #Ethnicrecipes

    Ingredients

    • 4 slices whole wheat/grain bread
    • 1 can Solid White Albacore, strained
    • 1/2 avocado sliced
    • 1 pinch sea salt
    • 1 pinch black pepper
    • 1 medium tomato sliced
    • 4 leaves red leaf lettuce
    • 4 slices havarti cheese (or other white cheese)
    • 1 TBS butter

    Instructions

    1. In a medium bowl, add tuna, avocado, salt, and pepper; mix using a fork until completely combined.
    2. Make your sandwiches: Place a slice of bread on the bottom and then layer cheese, tuna mixture, tomatoes, lettuce, and another slice of cheese. Top with remaining bread slices. Spread butter on outside slices of bread.
    3. Using a large skillet heated over medium heat; add sandwiches (butter side down), and cook for 3-4 minutes, or until bread is lightly browned. Flip and cook for 2-3 minutes or until bread is browned (usually the 2nd side takes a shorter amount of time to cook).
    4. Remove from skillet and let rest for 2-3 minutes. Using a serrated knife, slice the sandwiches down the middle and serve immediately.

    recipe adapted >>>>>  here

    Wednesday, August 14, 2013

    Steak with Creamy Peppercorn Sauce

    Steak with Creamy Peppercorn Sauce | #Steak with #Creamy #Peppercorn #Sauce #SteakwithCreamyPeppercornSauce #Cookingrecipes #Meatrecipes #Meatdishes #Fooddishes #Beefdishes #Beefrecipes #Peppercornsauceforsteak #Peppercornsauceforsteak #Sirloinsteakrecipes #Aupoivresauce #Steakaupoivrerecipe


    Ingredients

    • 2 x 300g/10oz New York Strip / Porterhouse steaks (or other of choice, Note 1)
    • Salt and pepper
    • 1 tbsp vegetable oil
    • SAUCE:
    • 1/3 cup / 85 ml brandy or cognac (or marsala) (Note 2)
    • 3/4 cup / 185 ml beef broth , low sodium (important! Note 3)
    • 1/2 cup / 125 ml heavy / thickened cream
    • 2 - 3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained) (Note 4)

    Instructions

    1. Take the steaks out of the fridge 20 minutes before planning to cook.
    2. Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.
    3. STEAKS:
    4. Just before cooking, sprinkle both sides of steak generously with salt and black pepper.
    5. Heat oil in a skillet over high heat until smoking.
    6. Add steaks and cook the first side for 2 minutes until it has a great crust, then flip and cook the other side for 2 minutes (for medium rare).
    7. Stack the steaks on top of each other, then use tongs to sear the fat strip.
    8. Transfer to plate, cover loosely with foil to rest while you make the sauce.
    9. SAUCE:
    10. Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 min).
    11. Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.
    12. Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly).
    13. Taste sauce, adjust salt (and pepper!) to taste.
    14. Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately! Pictured with Crispy Smashed Potatoes and Garlic Spinach. (Note 6)

    recipe adapted >>>>>  here

    Monday, August 12, 2013

    Sweet and Sour Hawaiian Chicken Kabobs

    Sweet and Sour Hawaiian Chicken Kabobs | #Sweet and #Sour #Hawaiian #Chicken #Kabobs #Bbqrecipes #Cookingrecipes #Chickendishes #Grilledchickenrecipes #Chickenskewers #Fooddishes #Cookingrecipes #Chickendishes #Yummyfood #Seafoodrecipes #Maindishrecipes #Seafooddishes



    Ingredients

    • 2 pounds chicken breasts chopped into 1 1/2" cubes (4-6 chicken breasts)
    • 1 fresh pineapple, chopped into 1 1/2” pieces
    • 1 red bell pepper, cut into 1 1/2 inch pieces
    • 1 green pepper, cut into 1 1/2 inch pieces
    • 1 onion, cut into chunks
    • 5 tablespoons olive oil divided
    • 1 teaspoon cornstarch
    • Sweet and Tangy Marinade/Glaze
    • 1/4 cup canned pineapple juice*
    • 1/2 cup red wine vinegar
    • 3/4 cups sugar
    • 3 tablespoons ketchup
    • 1 tablespoon reduced sodium soy sauce
    • 1 teaspoon salt
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon ginger powder
    • 1/4 teaspoon red pepper flakes


    Instructions

    1. Note: If using wooden skewers, soak for at least 30 minutes in water before grilling or broiling.
    2. In a medium bowl, whisk Sweet and Tangy Marinade/Glaze ingredients together. Add 1/4 cup of this Marinade to a large freezer bag along with chicken and 3 tablespoons olive oil. Toss to evenly coat. Marinate in the refrigerator 1-4 hours.
    3. Add 2 tablespoons Marinade to a large bowl along with 2 tablespoons olive oil. Add pineapple and veggies and toss to coat. Refrigerate. Refrigerate remaining Glaze separately ("Reserved Glaze").
    4. When ready to cook, drain marinade from chicken and thread chicken, peppers and onions onto skewers.
    5. Add reserved Sweet and Tangy Glaze to a small saucepan and whisk in 1 teaspoon cornstarch. Bring to a boil (either on grill or stovetop) and simmer until slightly thickened, about 5 minutes (it will continue to thicken upon standing). Set aside.
    6. TO GRILL: Generously grease grill and heat to medium-high heat. Grill chicken kabobs for approximately 12-15 minutes, rotating every couple minutes until nicely browned and slightly charred on each side and chicken is cooked through. Brush kabobs with Sweet and Tangy Glaze.
    7. TO OVEN BROIL: Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the chicken kabobs in a single layer and broil, turning every 5 minutes until cooked through, about 10- 15 minutes depending on thickness of chicken. Brush cooked chicken with Sweet and Tangy Glaze.
    8. Serve with rice.

    recipe adapted >>>>>  here


    Monday, July 29, 2013

    PERFECTLY CRUMBLY APPLE CRISP

    PERFECTLY CRUMBLY APPLE CRISP | #Applecrisprecipewithoats #Applecrisptopping #Crisptoppingrecipeoats #Applepiefillingrecipes #Appledesserts #Applecrumble #Dumpcakerecipes #Punchbowlcakerecipe #Pecanpiecobblerrecipe #Pecanpiecupcakes #Pumpkinrecipes #Caramelapplepecandumpcake 

    Ingredients

    • 6 large apples (or 12 small apples)
    • ½ cup granulated sugar
    • 1 tablespoon flour
    • 1 teaspoon ground cinnamon
    • 1 cup quick cooking oatmeal
    • 1 cup flour
    • 1 cup packed brown sugar
    • ¼ teaspoon baking soda
    • ¼ teaspoon baking powder
    • ½ cup butter, melted

    Instructions

    1. Preheat oven to 350 degrees.
    2. Peel, core, and slice apples. Place in a baking dish.
    3. Mix together ½ cup granulated sugar, 1 tablespoon flour, and cinnamon in a small bowl. Sprinkle the mixture over the sliced apples and toss to combine.
    4. Combine the remaining ingredients in a bowl and mix until crumbly. Top the sliced apples evenly with the crumbly oatmeal mixture.
    5. Bake for 45 minutes. Serve warm.

    RECIPE ADAPTED  >>>>>  here