Sunday, March 31, 2013

Best Philly Cheese Steak Sloppy Joes

Best Philly Cheese Steak Sloppy Joes | #BestPhillyCheeseSteakSloppyJoes #Groundbeefrecipes #Phillycheesesteaksandwichrecipe #Groundbeefphillycheesesteak #Phillycheesesteaksliders #Montecristosandwich #Dinnerforacrowd #Phillycheesesteaksandwichrecipe #Hamburgerphillycheesesteaksloppyjoe #Subsandwichideas #Slowcookerphillycheesesteak


  • 1 pound ground beef
  • 1 tsp vegetable oil
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 1 cup beef broth
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • salt and pepper to taste
  • 1 tbsp cornstarch
  • 6 ounces provolone cheese, sliced or in chunks
  • 8 hamburger buns
  • 1 tbsp butter, optional


  1. Place a large nonstick pan or cast iron skillet over medium-high heat.
  2. Coat the pan with oil, and add the ground beef.
  3. Stir for 3-5 minutes until the beef is mostly browned. Strain out most of the fat that accumulates.
  4. Add in the onions and bell peppers, and stir for 2-3 minutes until the onions are translucent.
  5. Add in the beef broth followed by the ketchup, Worchester sauce, salt and pepper.
  6. Mix cornstarch with a tablespoon of water in a cup, and add to the pan, stirring constantly as it will start thickening quickly.
  7. Within a few minutes, the mixture should be thick enough to start forming mounds.
  8. Remove from heat, add cheese and slowly stir it in. Meanwhile, start toasting the buns.
  9. Once cheese is fully melted, spoon onto buns. Serve immediately and enjoy!

recipe adapted >>>>>  here

Saturday, March 30, 2013

Slow Cooker Jerk Chicken Recipe

Slow Cooker Jerk Chicken Recipe | #slowcooker #slowcookerrecipes #chickenfoodrecipes #lunch #Jerkchickenrecipecrockpot #Slowcookerjerkchicken #Crockpotjerkchickenrecipe #Jamaicanjerkchickencrockpot #Healthycrockpotrecipes #Jerkchickenmarinade #Crockpotdinner #Crockpotslowcooker #Cookingrecipes #Crockpotcooking #Crockpotdishes #Easycrockpot


  • 1 lime or lemon
  • 6-7 chicken thighs or 3 -3 1/2 pound chicken cut up
  • 2 teaspoons creole seasoning (replace with salt and pepper or chicken spice)
  • 1 or more Scotch Bonnet Pepper (Habaneros)
  • 6 garlic cloves , chopped
  • ½ tablespoon cinnamon powder
  • ½ tablespoon allspice coarsely ground
  • ½ teaspoon coarsely ground white pepper
  • ½ teaspoon freshly grated nutmeg
  • 3 tablespoons dark brown sugar
  • 1 medium onion , coarsely chopped
  • 3 green onions or scallions , chopped
  • 1 sprig of fresh thyme
  • 1 tablespoon fresh ginger , chopped
  • 1 tablespoon Soy Sauce
  • ½ cup pineapple juice or pineapple
  • 1 tablespoon bouillon powder (optional)
  • Salt and pepper to season


  1. Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper
  2. In a food processor or blender, combine the cinnamon, garlic, ginger, thyme, green onions/scallions, onion, habanero pepper, soy sauce, Maggi/bouillon, brown sugar, onion, nutmeg, allspice, white pepper and pineapple juice or chunks. Pulse for about 30 seconds until blended
  3. Drench the chicken with 3/4 of the jerk marinate, place in a zip lock bag and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it extremely spicy hot- If possible use gloves or just place the chicken pieces and marinate in the slow cooker so that they are tucked tightly. Cover the slow cooker, turn it on to high, and let it cook for about 3 hours or more
  4. After chicken is cooked carefully remove the chicken and place it on a broiler pan or a baking sheet covered with foil. Be careful because the chicken would be really tender. You might have to use a spatula or tongs. Add a little bit of the cooked marinate on the chicken. Adjust the rack in your oven so that the top of the chicken is 4-5 inches below the broiler. Broil on high for about 3 - 5 minutes or until the skin is crispy and deep brown. Don’t walk away from the chicken – this really acts quickly. Broilers can burn food.
  5. While the chicken is getting crisp simmer the the sauce from the chicken together with the remaining jerk marinade in a saucepan for about 5-7 minutes. or until reduced to desired consistency.Brush over chicken

recipe adapted >>>>>  here

Sunday, March 24, 2013

Chocolate Butterfinger Lava Cake

Chocolate Butterfinger Lava Cake | #Italiandesserts #Summerdessertseasy #Mascarponerecipes #Summerdessertideas #Dessertrecipes #Cookingrecipes #Butterfingerdessert #Easybutterfingercake #Cinnamonrollcakewithcreamcheese #Dessertrecipes #Cupcakecakes #Cakedesserts


  • 1 4 oz semi-sweet chocolate baking bar
  • 1/2 cup butter
  • 1 cup powdered sugar
  • 2 eggs
  • 2 egg yolks
  • 6 Tbs flour
  • 3 Tbs creamy peanut butter
  • 3 Tbs Butterfinger baking bits or crushed butterfingers (more for topping)


  1. Preheat oven to 425.
  2. Prepare 4 6oz ramekins with shortening and sprinkle a little bit of flour or cocoa powder and move around bottom and up the sides of ramekins, this helps the cake from sticking to sides.
  3. In medium bowl add your baking bar and butter and melt in microwave.
  4. Whisk in your powdered sugar until combined.
  5. Add in your eggs and egg yolks until blended.
  6. Lastly add in your flour until mixed.
  7. In small bowl stir together peanut butter and Butterfinger baking bits.
  8. Fill each ramekin half way with batter.
  9. Separate your peanut butter mixture out into 4 equal portions and spoon peanut butter into center of batter, pressing down slightly.
  10. Top with remaining batter to cover.
  11. Place ramekins on a baking sheet and bake for 13-15 minutes until outside is firm and center is a little jiggly still.
  12. Remove from oven and let sit a few minutes before turning out onto a plate.
  13. Top with ice cream, chocolate syrup and additional Butterfinger bits if desired.

RECIPE ADAPTED  >>>>>  here

Thursday, March 21, 2013

Skillet Pork Medallions in Mushroom Marsala Sauce

Skillet Pork Medallions in Mushroom Marsala Sauce | #Applestuffedporkloin #Stuffedporkloinrecipes #Porkscallopinirecipes #Porkmarsalawithmushrooms #Porktenderloinrecipes #Garlicbuttermushroomporkchops #Porktenderloinrecipes #Porkmarsalawithmushrooms #Recipevideos #Cookingvideos #Cookingrecipes #Dinnerideas


  • 2 lb pork tenderloin (about 2 small or one large tenderloins)
  • Kosher salt and freshly ground black pepper
  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp unsalted butter
  • 2 Tbsp butter
  • 2 medium shallots finely diced (can substitute red onion)
  • 12 oz cremini mushrooms thinly sliced (or regular button mushrooms)
  • 1 Tbsp all-purpose flour
  • 1/2 cup dry Marsala wine
  • 1 cup chicken broth
  • 3 Tbsp heavy cream
  • 1/4 cup chopped fresh flat-leaf parsley plus more for garnish


  1. Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into medallions about 1 1/2-inches thick. Place medallions with the cut side up and press down with the palm of your hand to flatten slightly. Season the meat with salt and pepper.
  2. Heat 3 Tbsp. oil and 1 Tbsp. of the butter in a large skillet over high heat , somewhere between medium-high and high. You want a really hot pan, but not so hot that it will scorch. When the butter is melted and foaming, add the meat and sear until browned, 2 to 3 minutes. Don't over-crowd the pan. Do in two batches, if necessary. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer pork to a plate.
  3. Melt the remaining 2 Tbsp. butter in the pan. Add the shallots and a pinch of salt and cook, stirring for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and cook until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes. Sprinkle with the flour and add the Marsala. Allow the Marsala to boil until almost completely evaporated.
  4. Once the Marsala has almost completely evaporated, add the chicken broth and cook until the mixture is reduced by half, about 3 minutes. Stir in the cream and parsley. Return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Taste for salt and pepper and serve. Serve garnished with additional parsley.

Recipe adapted >>>>>  here

Thursday, March 14, 2013

Easy Pumpkin Custard - paleo, low carb, vegan option

Easy Pumpkin Custard - paleo, low carb, vegan option | #Ketopumpkinrecipes #Ketoblueberryrecipes #Ketofatbombs #Paleosnacks #Veganketorecipes #Ketosnackseasy #Instantpotpressurecooker #Healthyinstantpotrecipes #Instapotrecipes #Instantpotpaleo #Realfoodrecipes #Pressurecooking



  • 1/4 cup lukewarm water
  • 1 Tbsp gelatin (see notes for vegan option)
  • 1 14 oz canned organic pumpkin (about 1 3/4 cups - fresh will work too)
  • 1 14 oz can organic full-fat coconut milk (or about 1 3/4 cups; see Easiest Coconut Milk)
  • 2 tsp organic vanilla extract
  • 1/4 tsp salt
  • 3/8 tsp pure stevia extract (approx. 8 scoops - see alternative in notes)
  • 1/8 cup additional other sweetener (optional)
  • 1 3/8 tsp pumpkin pie spice (see Homemade Pumpkin Pie Spice)
  • (if on the AIP diet, substitute the following 3 spices for the pumpkin pie spice)
  • 1 tsp organic cinnamon
  • 1/4 tsp organic ginger
  • 1/8 tsp cloves


  1. Heat the pumpkin, coconut milk, spices, and sweeteners in a pot 'til quite warm but not simmering. Remove from heat.
  2. While it's heating, sprinkle the gelatin over the water and stir thoroughly to avoid clumping. Let it sit 'til it gels up.
  3. Once the gelatin is some what solidified, whisk it throughly into the heated pumpkin mixture.
  4. Pour the blended pumpkin mixture into ramekins, or whatever dish you would like.
  5. If you are particular about not having a "custard skin" form on the top of your custard, put plastic wrap on top of the custard so that it directly touches the custard.
  6. Refrigerate until firm and enjoy.

recipe adapted  >>>>>  here


SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE | #Brunchideas #Easybreakfastideas #Breakfastcasserole #Crustlessquicherecipeshealthy #Easycrustlessquiche #Quicherecipescrustlesshealthy #Vegetablequicherecipes #Crustlessveggiequiche #Tomatoquicherecipes #Quicherecipeseasycrustless #Spinachtomatoquiche #Vegetablequicherecipescrustless


  • 8 oz button mushrooms
  • 1 clove garlic, minced
  • 10 oz box frozen spinach, thawed
  • 4 large eggs
  • 1 cup milk
  • 2 oz feta cheese
  • 1/4 cup Parmesan, grated
  • 1/2 cup shredded mozzarella
  • Salt and pepper to taste


  1. Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
  2. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-stick skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
  3. Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
  4. In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.
  5. Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.

Recipe has been adapted from >>>>>  here

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