Friday, April 26, 2013

Pineapple Mango Lemonade

Pineapple Mango Lemonade | #Smoothiedrinks #Yummydrinks #Cocktaildrinks #Summerdrinks #Fundrinks #Healthydrinks #Refreshingdrinks #Yummydrinks #Healthydrinks #Cocktaildrinks #Smoothiedrinks #Colddrinks



Ingredients

  • 1 1/4 cups freshly squeezed and strained lemon juice, chilled
  • 3 1/2 cups cold water
  • 3/4 cup +2 Tbsp granulated sugar
  • 1 (46 oz) can Dole Pineapple juice, chilled
  • 1 (32 oz) bottle Mango nectar (100% juice), chilled
  • Frozen pineapple chunks or mango chunks (optional)
  • Ice


Instructions

  1. In 1 gallon pitcher or larger whisk together lemon juice, water and sugar until sugar has dissolved.
  2. Stir in pineapple juice and mango nectar. Add pineapple and mango chunks and ice. Serve cold.

  recipe adapted >>>>>  here



Rated 4/5 based on 327 customer reviews

Wednesday, April 24, 2013

PORCUPINE MEATBALLS RECIPE

PORCUPINE MEATBALLS RECIPE | #Porcupinemeatballseasy #Porkipinemeatballseasyrecipes #Hamburgermeatrecipes #Porkypinemeatballs #Porcupineballs #Cookingrecipes #Easypeachcobblerwithfreshpeaches #Cheeseburgerdip #Easyfreshpeachrecipes #Peachcobblerwithcannedpeaches #Peachrecipescobblereasy #Peachcobblerwithcakemix


Ingredients

  • 1 1/4 pounds lean ground beef (could sub with half ground pork)
  • 1/3 cup long grain rice
  • 1 large egg (beaten)
  • 1/4 cup finely chopped onion , or 1 Tablespoon minced onion
  • 2 teaspoons minced garlic , or 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 Tablespoons Chopped fresh Italian Flat leaf parsley (optional)
  • 1-2 Tablespoons olive oil
  • 10 ounce can tomato soup
  • 1/2 Tablespoon Worcestershire sauce
  • 1 cup water

Instructions

  1. Combine the meat, rice, egg, onion, garlic, salt and black pepper in a bowl. Stir just until combined, do not over mix. Add a Tablespoon or two of water as needed to keep a wet mixture.
  2. Use a medium cookie scoop or spoon to scoop the meat. Then form into 1 1/2" balls.
  3. Heat olive oil in a large skillet over medium-heat. Lightly brown the meatballs, cooking about 2 minutes per side. Then pour in the tomato soup, Worcestershire sauce and water. Bring to a simmer and then cover with a lid. Reduce heat to medium-low and cook for 35-45 minutes, or until rice is tender.

recipe adapted >>>>>  here

Tuesday, April 23, 2013

BUFFALO CHICKPEA SLIDERS

BUFFALO CHICKPEA SLIDERS | #BUFFALO #CHICKPEASLIDERS #BUFFALOCHICKPEASLIDERS #Cookingrecipes #Vegetarianveganrecipes #Veggierecipes #Veganeating #Vegandishes #Wholefoodrecipes #Vegetarianveganrecipes #Vegetariandishes #Meatlessmeals #Veggieburger


Ingredients

  • For the burgers:
  • 1 Tbsp ground flax seed + 2 Tbsp water
  • 1/4 cup rolled oats
  • 15-oz can cooked chickpeas (1 3/4 cups)
  • 1 cup cooked brown rice
  • 1 large carrot, grated
  • 4 green onions, thinly sliced (both white and green parts)
  • 1/3 cup Frank's RedHot original hot sauce (I don't recommend substituting other brands)
  • sprinkle of kosher salt and black pepper
  • olive oil for pan-frying
  • For the lightened-up blue cheese dressing:
  • ½ cup crumbled or chopped blue cheese
  • 6 oz. (3/4 cup) non-fat Greek yogurt
  • 1 Tbsp mayonnaise
  • 1 Tbsp freshly squeezed lemon juice (from about ¼ of a lemon)
  • 1 Tbsp white vinegar
  • sprinkle of garlic powder
  • sprinkle of onion powder
  • sprinkle of ground black pepper
  • To serve:
  • slider buns
  • slices of cheddar cheese
  • lettuce
  • more sliced green onions

Instructions

  1. Mix ground flax and water together in a small bowl. Set aside for at least 5 minutes while you prepare the rest of the recipe.
  2. Add oats to a food processor or blender and process to a flower. Add chickpeas, rice, grated carrot, green onions, and hot sauce. Pour in flax mixture and add a sprinkle of salt and pepper. Pulse several times until mixture is roughly ground and holds together. (Be careful not to overprocess or your patties won't hold their shape! I should note that I have tried mashing the chickpeas by hand, but definitely recommend using a food processor or blender if you can. It is tough to get the mixture to stick together enough if mashing by hand.)
  3. Shape into patties. For best results, cover and refrigerate for at least 30 minutes before continuing; the longer you refrigerate the patties, the less fragile they will be.
  4. While the sliders are in the fridge, make the lightened-up blue cheese dressing. Blend all ingredients together (I used my mini food processor) until only small chunks of blue cheese remain. Taste and adjust; I added a bit more vinegar and black pepper.
  5. When ready to cook, heat a non-stick skillet over medium-low heat. Add about 1 Tbsp olive oil. Once hot, gently place the chickpea patties in the skillet and cook until golden-brown on the bottom, 5-ish minutes. Carefully flip and brown on the other side.
  6. Serve sliders on toasted buns with blue cheese dressing, slices of cheddar cheese, lettuce, and sliced green onions. Devour!
  7. Cooked patties can be kept covered in the refrigerator for several days. Reheat in a 350-degree oven for 5-10 minutes.

recipe adapted >>>>>  here

Monday, April 22, 2013

Chorizo, Potato, and Queso Burritos Recipe For Breakfast

Chorizo, Potato, and Queso Burritos Recipe For Breakfast | #Healthyrecipes #Wholefoodrecipes #Breakfastrecipes #Glutenfreebreakfasts #Paleoglutenfree #Cookingrecipes #Brunchrecipes #Breakfastpizzarecipe #Breakfastcasserole #Brunchideas #Breakfastideasvideos #Breakfastburritorecipe

Ingredients

  • 12 ounces fresh Mexican Chorizo, casings removed
  • Queso (Homemade recipe here)
  • 6 Burrito size tortillas
  • 1 green poblano pepper, diced
  • 1 small yellow onion, diced
  • 1 tablespoon fresh cilantro, diced
  • 6-8 small red potatoes
  • 1 tablespoon oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Rinse potatoes and pierce them with a fork. Place on a microwave safe plate and microwave for about 5 minutes to get the cooking process going. Alternatively, you could place them in a saucepan, cover with water, and bring to a boil, then cover and remove from heat and let stand for about 5 minutes. Once the potatoes are partially cooked, cut them into small cubes.
  2. In a large skillet, begin browning the chorizo and breaking it up. After cooking the chorizo a few minutes, add in the diced poblano pepper, and diced onion. Continue cooking until the chorizo is cooked through and the peppers and onions are tender. Remove the chorizo, peppers and onions from the pan.
  3. Adjust the heat to medium-high and add 1 tablespoon of oil to the pan. When the oil is hot, add in the diced potatoes, salt and pepper. When the potatoes are lightly browned and completely cooked (about 8-10 minutes), add in the chorizo mixture. Stir in cilantro. Remove the chorizo/potato mixture from pan and wipe it out with a paper towel.
  4. Adjust the heat on the skillet to medium-low and heat the tortillas, one at a time, for about 20 seconds per side. Using a skillet to heat the tortillas has always provided better results than microwaving.
  5. Begin filling the burritos with about 3/4 cup of the chorizo/potato mixture. Top with homemade warm queso, and then roll-up. If you’d like, cut each burrito in half on a diagonal. This recipe yields at least 6 burritos, possibly more depending on how full you fill each one.

recipe adapted  >>>>>  here

Wednesday, April 17, 2013

Roasted Sweet Potato and Black Bean Quesadillas

Roasted Sweet Potato and Black Bean Quesadillas | #Roasted #Sweet #Potato and #BlackBean #Quesadillas #Veganrecipeshealthy #Veganrecipeseasy #Cheapveganmeals #Veganrecipesbeginner #Bestveganrecipes #Vegandiet #Vegetariandishes #Meatlessmeals #Vegetarianveganrecipes #Vegandinners #Healthyrecipes #Veggiedishes

Ingredients

  • 2 Large Sweet Potatoes, peeled and sliced into chunks
  • 4 White Flour Tortilla Wraps
  • 1 tsp Smoked Paprika
  • 1 tsp Cumin
  • 1/2 tsp Ground Coriander
  • 1/4 tsp Cayenne Pepper (or to preference)
  • 1/2 can of Black Beans, rinsed
  • 2 Large handfuls of Cheddar
  • Juice from 1/2 a Lime
  • Salt & Black Pepper, to taste
  • Olive Oil (see note A)
  • Extras 'n' optionals:
  • Avocado
  • Jalapeno
  • Fresh Coriander
  • Extra Limes
  • Sour Cream
  • Salsa
  • Guac

Instructions

  1. Preheat oven to 200c (390f). 
  2. Place your spuds in a suitably sized oven dish and give them a good drizzle of Oil. Add in your Smoked Paprika, Cumin, Ground Coriander, Cayenne Pepper, Salt & Pepper and give them a mix to completely coat them. Pop in the oven for a good 25-30mins or until softened with a caramelized outing.
  3. When the dish has cooled down a little, grab a potato masher and roughly smash your Sweet Potatoes. Don't mash it into oblivion, you want to keep some of the crispy parts of the potato. Place to one side.
  4. Take a Tortilla and lightly brush one side of it with Oil. Place on a griddle or regular pan oiled side face down, making sure the gas is turned off. Spread on half of your Sweet Potato mash, top with half your Black Beans, 1 Handful of Cheese and a squeeze of Lime Juice. Place a second Tortilla on top, press down to contain the filling and lightly brush the top with Oil.
  5. At this point turn the hob onto a medium heat and fry for around 6-8 mins on each side, or until nice and golden. If you tap on the Quesadillas it should sound slightly hollow and crunchy.
  6. Serve with any additional toppings and sides (suggestions in ingredients). Enjoy!

recipe adapted >>>>>  here

Tuesday, April 9, 2013

Easy Microwave Keto Bread (Low Carb Bread Recipe)

Easy Microwave Keto Bread (Low Carb Bread Recipe) | #Ketodessertrecipes #Ketosnacks #Ketodietforbeginners #Easyketocheesecake #Ketostrawberrycheesecake #Lowcarbdessertseasy #28dayketochallenge #Nocarbdiets #Ketodietrecipes #Ketogenicrecipes #Ketorecipeseasy #Ketosnacks



Ingredients

  • 1 large egg
  • 1 tbsp almond flour
  • 1 tbsp coconut flour
  • 1 tbsp milk
  • 1 tbsp olive oil
  • 1/4 tsp baking powder
  • pinch of salt
  • OPTIONAL INGREDIENTS:
  • 1/4 cup shredded cheddar cheese
  • garlic powder, herbs or spices of your choice


Instructions

  1. In a small bowl, whisk together the egg, flours, milk, olive oil, baking powder and salt. Add in the herbs and cheese, if using, and stir to combine.
  2. Pour the batter into a small microwave safe bowl or wide mug and microwave for 90 seconds.
  3. Place the mug or bowl upside down on a cutting board or plate and let the bread slide out. Then, cut it crosswise making two round english muffin shaped biscuits.
  4. To toast, place the bread rounds on a high heat skillet with a touch of butter or oil for 30-60 seconds on each side.

Recipe has been adapted from >>>>>  here



Rated 4.4/5 based on 434 customer reviews