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

Moist Red Velvet Cake and Whipped Cream Cheese Frosting

Moist Red Velvet Cake and Whipped Cream Cheese Frosting | #Spiralizerrecipes #Chocolatechipbrowniecookies #Brownieideas #Dessertrecipes #Cookingrecipes #Cupcakecakes #Deliciousdesserts #Yummysweets #Buntcakerecipeseasy #Bundtpanrecipes #Waldorfastoriaredvelvetcake #cake



Ingredients

  • Cake Ingredients:
  • (Make sure ingredients are at room temperature before you start the cooking process.)
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 tablespoons dutch pressed cocoa powder
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon pure vanilla extract
  • Frosting Ingredients:
  • 1 pound cream cheese , softened
  • 2 sticks unsalted butter (1 cup), softened
  • 1 teaspoon pure vanilla extract
  • 4 cups sifted confectioners' sugar

Instructions

  1. Cake Instructions:
  2. Preheat oven to 350 degrees.
  3. Spray three 9 inch cake pans with baking spray. Set aside.
  4. In a large bowl, shift together the dry ingredients for the cake. (I usually use my blender mixing bowl for this part to decrease how many dishes I use.)
  5. In another large bowl use a whisk to mix all of the cake's wet ingredients together. These ingredients include the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract.
  6. In a standing mixer, combine both the dry and wet ingredients for the cake. Mix the batter just until the mixture is blended. Scrap sides of bowl with flat spatula to incorporate all ingredients into the batter.
  7. Pour the batter into each greased baking pan, making sure to put an even amount of the batter into each pan.
  8. Place the pans in the oven and bake for 18 to 20 minutes or until a toothpick appears clean after inserted into the cake. At about the 16 minute mark, start checking for doneness. While baking the cakes, rotate the cakes halfway during the cooking process.
  9. When the cake layers are done, let them cool completely. Once cooled, frost the cake.
  10. Frosting Instructions:
  11. Place the butter, cream cheese, sugar, and vanilla in a standing mixer bowl. Mix the ingredients for about 5 minutes on medium speed until the frosting is light and fluffy. While mixing the ingredients, occasionally scrape the sides of the bowl to ensure that all the ingredients get mixed together.
  12. After the cakes have cooled frost the cake.

recipe adapted  >>>>>  here

Sunday, July 28, 2013

THE MOST AMAZINGLY DELICIOUS QUICK FISH CURRY

THE MOST AMAZINGLY DELICIOUS QUICK FISH CURRY | #Mahimahirecipes #Breadedtilapiarecipes #Codsoup #Friedcodfishrecipes #Brazilianfishstewcoconut #Ovenfriedcatfish #Cookingrecipes #Fishcurryrecipe #Fishdishes #Seafoodrecipes #Indianfoodrecipes #Dinnerrecipes

Ingredients

  • 2 Tablespoons coconut oil
  • 1 onion finely chopped
  • 3 cloves garlic thinly sliced
  • 2 Tablespoons freshly grated ginger about a 5cm piece
  • 2 teaspoons medium curry powder
  • 1 teaspoon ground turmeric
  • 10 - 15 fresh curry leaves
  • 400 ml (13 ozs) coconut milk
  • 2 medium tomatoes roughly chopped
  • 1 teaspoon salt
  • 600 g (21 oz) firm white fish cut into 3cm chunks
  • 20 g (1 cup) chopped fresh coriander (cilantro)
  • 1/2 lime juiced

Instructions

  1. Melt the coconut oil in a medium saucepan.
  2. Saute the onion for about 5 minutes over a medium heat until translucent and just starting to brown.
  3. Add the garlic and ginger, and cook, stirring gently for 1 minute.
  4. Add the curry powder, turmeric and curry leaves, and cook, stirring for a further minute until the mixture is fragrant.
  5. Slowly stir in the coconut milk, scraping up the spices and onion from the bottom of the saucepan. Bring the pan to a gentle simmer.
  6. Add the chopped tomato, and continue to simmer for about 5 minutes or until the tomato begins to soften.
  7. Add the fish and the salt to the sauce, and gently poach for about 6 - 8 minutes, or until the fish is cooked.
  8. Gently stir in the coriander and lime juice.
  9. Serve.

RECIPE ADAPTED  >>>>>  here

Wednesday, July 24, 2013

Healthy Barbecue Chicken Pizza with Sweet Potato Crust

Healthy Barbecue Chicken Pizza with Sweet Potato Crust | #Cookingrecipes #Pastasalad #Dessertrecipes #Healthydessertrecipes #Pastasaladrecipes #Buttermilkcakerecipe #Tunasalad #Aiprecipesautoimmuneprotocol #Sweetpotatopizzacrust #Cookingrecipes #Dinnerrecipes #Healthypizzacrust

Ingredients

  • Sweet potato crust ingredients:
  • 3 sweet potatoes medium
  • 1 cup almond flour
  • 1 egg
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 tablespoon apple cider vinegar
  • Toppings:
  • 1 cup pre-cooked rotisserie chicken shredded
  • 1 cup spinach chopped
  • 1 red onion thinly sliced
  • 1/2 cup barbecue sauce
  • 1/2 cup tomato sauce

Instructions

  1. To make the sweet potato crust
  2. Pre-heat oven to 400°.
  3. Cook sweet potatoes in microwave until soft.
  4. Peel sweet potatoes and add to large mixing bowl with almond flour, egg, salt, dried oregano, dried basil, garlic powder, and apple cider vinegar. (For an extra kick, add a pinch of chili powder.) Mash ingredients until well combined and the mixture takes on a doughy consistency.
  5. Use rubber spatula to spread on a Pizza Stone (you could also use a Silicon Baking Mat or greased baking sheet.)
  6. Cook dough at 400° for 30 minutes.
  7. To finish the sweet potato crust pizza
  8. While pizza dough is baking: shred 1 cup of pre-cooked rotisserie chicken, chop 1 cup spinach, and sauté one thinly sliced medium red onion until soft.
  9. Remove pizza dough from oven and spread 1/2 cup barbecue sauce and 1/2 cup tomato sauce on top.
  10. Cover pizza with shredded rotisserie chicken, chopped spinach, and red onions. Drizzle with barbecue sauce.
  11. Return pizza to oven and bake for an additional 10 minutes. Slice and enjoy!

RECIPE ADAPTED  >>>>>  here

Saturday, July 13, 2013

DOUBLE CHOCOLATE BANANA BREAD

DOUBLE CHOCOLATE BANANA BREAD | #DOUBLE #CHOCOLATE #BANANA #BREAD #Dessertrecipes #Sweetbread #Cookingrecipes #Quickbread #Dessertbread #Deliciousdesserts #Sweetbread #Dessertbread #Cookingrecipes #Easybreadrecipes #Cakerecipes #Loafbread

Ingredients

  • 2 bananas + 1/2 for topping
  • 3 eggs
  • 1/4 cup almond butter
  • 3 tablespoons coconut sugar
  • 2 cups blanched almond flour
  • 1/4 cup cocoa powder
  • 3 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup dark chocolate chunks

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, mash the bananas.
  3. Then, whisk in the eggs, almond butter, and coconut sugar.
  4. Add the almond flour, cocoa powder, baking powder, and sea salt to the wet ingredients and whisk until it’s combined.
  5. Fold in the chocolate chips, saving some for the top (always).
  6. Line a bread pan with parchment paper, folding and tucking the parchment paper around the edges.
  7. Pour the batter into the lined bread pan.
  8. Drizzle some additional almond butter on top (optional) and sprinkle with the chocolate chips.
  9. Slice another half of a banana and lay the slices on top.
  10. Bake for 40 minutes and allow to cool before slicing.

recipe adapted >>>>>  here

Friday, July 12, 2013

Bacon and Egg Cups

Bacon and Egg Cups |  #Brunchfoods #Blueberryfrenchtoastcasserole #Strawberryfrenchtoastcasserole #Breakfastideas #Frenchtoastcasseroleeasy #Strawberryfrenchtoastbake #Foodrecipesvideos #Pretzelbites #Foodhacksvideos #Paleosnacks #Fingerfoods #Ketodeviledeggslowcarb

Ingredients

  • 12 eggs
  • 12 pieces nitrate free bacon (paleo approved if necessary)
  • 1 tbsp chopped chives
  • salt and pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Cook bacon for about 8-10 minutes. Remove from pan while still pliable, not crisp. Cool on paper towels.
  3. Grease your muffin tins.
  4. Put one piece of bacon in each hole, wrapping it around to line the sides. Crack the eggs in each hole. Top with chopped chives. Salt and pepper to taste.
  5. Cook for about 12-15 minutes or until bacon is crisp. Watch closely.

Recipe has been adapted from >>>>>  here

S'mores Cookie Bars

S'mores Cookie Bars | #Smoresdessert #Smoresstuffedcookies #Fooddeserts #Birthdaytreats #Desertsrecipes #Easysummerdesserts #Birthdaytreats #Easysummerdesserts #Summerdessertseasy #Fundessertstomake #Birthdaydessertideas #Funfetticakemixrecipes

Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup light brown sugar
  • 1 egg
  • 1 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cups All-Purpose Flour
  • 3/4 cup fine graham cracker crumbs
  • 1/2 cup marshmallow cream
  • 1/2 cup chocolate semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350ºF. Line an 8x8 baking dish with parchment paper or foil.
  2. Beat together the butter and sugar. Mix in the egg and vanilla.
  3. Mix in the baking soda, salt, flour, and graham cracker crumbs until dough forms.
  4. Press 3/4 of the dough into the bottom of the prepared baking dish. Spread the marshmallow cream over top. Sprinkle the chocolate chips over the cream.
  5. Press the remaining cookie dough over top of the chocolate chips. Bake for 20 minutes.
  6. Let cool before cutting and serving.

recipe adapted  >>>>>  here

Wednesday, July 10, 2013

Green Chile Cauliflower Casserole

Green Chile Cauliflower Casserole | #Ketosidedishes #Bakedparmesanzucchinicurlyfries #Cauliflowermacandcheeseketo #Ketocauliflowermacandcheese #Lowcarbdinner #Ketosnacksonthego #Ketodietforbeginners #Ketosnacks #Ketogroundbeefrecipes #Lowcarbmeals #Ketogenicdiet #Ketorecipesvideos




Ingredients

  • 2 tbsp butter
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 2 cups cauliflower rice
  • 1 cup shredded Monterrey Jack cheese
  • 1 cup shredded sharp cheddar
  • 4 oz canned green chiles drained
  • 1/2 cup sour cream full fat
  • 1/2 cup heavy cream
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp granulated garlic


Instructions

  1. Preheat oven to 325 degrees. Butter or grease an 8x8 pan and set aside.
  2. If using frozen cauliflower rice, cook to package directions, usually about 3 minutes. If using fresh cauliflower rice, steam for 3-4 minutes on the stove-top or in the microwave until slightly tender. Take the steamed cauliflower rice and squeeze or press between paper towels to remove the excess moisture and set aside. You want the rice to be fairly dry so your dish isn’t watery!
  3. Melt butter in a medium sauté pan over medium high heat. Add celery and onions. Cook for 5-7 minutes or until tender. Turn down heat to medium and add cream to the pan and stir constantly and reduce by half, until thick and creamy and set aside.
  4. In a large bowl combine cauliflower rice, ½ cup of each cheese, chiles, sour cream, veggie mixture and seasonings and stir till incorporated. Spread mixture evenly in the prepared pan and top with remaining cheese. Bake at 325 for 20-25 minutes or until bubbly…Enjoy!

recipe adapted >>>>>  here


Tandoori Chicken Burgers

Tandoori Chicken Burgers | #Chickendishes #Dinnerrecipes #Yummyfood #Maindishrecipes #Fooddishes #Stuffedpeppers #Gyrorecipe #Summerdinnerrecipes #Wrapsrecipes #Lunchrecipes #Tandoorichickenburger #Lunchideas

Ingredients

  • 1 1/2 pounds ground chicken breast
  • 4 green onions
  • 3 Tablespoons grated fresh ginger
  • 2 Tablespoons lemon juice
  • 1 Tablespoon paprika
  • 2 teaspoons cumin
  • 1/2 teaspoons ground cardamom
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • Naan bread
  • cucumber
  • cilantro
  • red onion sliced thinly
  • To make the Yogurt Sauce:
  • 1 small container fat free plain Greek yogurt
  • 1 Tablespoon fresh mint chopped
  • 2 teaspoons cumin
  • 1 Tablespoon fresh lemon juice
  • salt and pepper

Instructions

  1. Put the chicken and all of the spices in a bowl and mix well. Form into 4 patties.
  2. Mix the yogurt sauce in a small bowl. Set aside.
  3. Slice some cucumbers, red onions, and cilantro.
  4. Cook the Tandoori Chicken Burgers on a preheated grill over medium-medium high grill. About 3 minutes per side. Throw the Naan bread on the grill during the last few minutes.
  5. Top the burgers with a few sliced cucumbers, red onion, and a generous handful of cilantro.
  6. Add the yogurt sauce and there you have it, the easiest and freshest tasting burger ever.

Recipe adapted >>>>>  here

Tuesday, July 9, 2013

THE PERFECT GLUTEN FREE BROWNIES

THE PERFECT GLUTEN FREE BROWNIES | #Sugarcookies #Cupcakecookies #cookies #Cookiesrecipes #Glutenfreeoatmealcookies #Glutenfreedesserts #Glutenfreerecipes #Almondflourdesserts #Lowcarbbrownies #Paleodessertrecipes #Paleodesserts #Almondflourrecipesdesserts

Ingredients

  • 2/3 cup semi-sweet or dark chocolate chips (I use dairy free chocolate chips)
  • 5 Tbsp coconut oil (can sub butter, avocado oil, vegan butter, ghee)
  • 2/3 cup coconut sugar (can sub white, brown, or maple sugar)
  • 2 eggs
  • 1 tsp vanilla extract
  • 2/3 cup blanched almond flour
  • 2 Tbsp unsweetened cocoa powder
  • 1/2 tsp baking soda (if paleo) or baking powder
  • 1/4 tsp salt
  • To mix in:
  • 2/3 cup additional chocolate chips or chopped chocolate (can sub nuts)
  • Optional: coarse sea salt to sprinkle on top

Instructions

  1. Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper or spray with nonstick spray.
  2. In a small saucepan, gently melt chocolate and oil over low heat until smooth and glossy. Remove from heat and set aside to cool slightly.
  3. In a small bowl, whisk together sugar and eggs until slightly lighter in color and until they pass the ribbon test (when you lift the whisk the mixture should stream down evenly in “ribbons”). Set aside.
  4. In a medium bowl, whisk together the dry ingredients–almond flour, cocoa, baking soda, and salt.
  5. Working slowly, whisk the egg/sugar mixture into the saucepan of melted chocolate. Whisk until smooth. Stir in vanilla and mix in.
  6. Stir in the dry ingredients and fold until just mixed.
  7. Fold in the additional chocolate chips.
  8. Pour batter into your prepared pan and smooth the surface.
  9. Bake at 350 degrees 20-24 minutes, or until edges are set and the center is still ever so slightly underdone. (The remaining heat should set the center as it cools)
  10. Sprinkle with coarse salt, if using, and allow brownies to cool before slicing.

recipe adapted  >>>>>  here

Monday, July 8, 2013

Green Chile Cauliflower Casserole – Low Carb Keto THM

Green Chile Cauliflower Casserole – Low Carb Keto THM | #Vegetablesidedishes #Sidedishesforbbq #Mexicansidedishes #Ketomexicanrecipes #Ketocauliflowerrecipes #Mexicanstreetcauliflower #Cheeseycauliflowerrice #Bestketotortillas #Cauliflowerricerecipeshealthy #Ketoricedcauliflowerrecipes #Cauliflowerricerecipesketogenic #Cheesycauliflowerriceketo

Ingredients

  • 2 tbsp butter
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 2 cups cauliflower rice
  • 1 cup shredded Monterrey Jack cheese
  • 1 cup shredded sharp cheddar
  • 4 oz canned green chiles drained
  • 1/2 cup sour cream full fat
  • 1/2 cup heavy cream
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp granulated garlic

Instructions

  1. Preheat oven to 325 degrees. Butter or grease an 8x8 pan and set aside.
  2. If using frozen cauliflower rice, cook to package directions, usually about 3 minutes. If using fresh cauliflower rice, steam for 3-4 minutes on the stove-top or in the microwave until slightly tender. Take the steamed cauliflower rice and squeeze or press between paper towels to remove the excess moisture and set aside. You want the rice to be fairly dry so your dish isn’t watery!
  3. Melt butter in a medium sauté pan over medium high heat. Add celery and onions. Cook for 5-7 minutes or until tender. Turn down heat to medium and add cream to the pan and stir constantly and reduce by half, until thick and creamy and set aside.
  4. In a large bowl combine cauliflower rice, ½ cup of each cheese, chiles, sour cream, veggie mixture and seasonings and stir till incorporated. Spread mixture evenly in the prepared pan and top with remaining cheese. Bake at 325 for 20-25 minutes or until bubbly…Enjoy!

Recipe adapted >>>>>  here

Dump-and-Bake Healthy Chicken Parmesan

Dump-and-Bake Healthy Chicken Parmesan | #Dump-and-Bake #Healthy #Chicken #Parmesan #Cookingrecipes #Fooddishes #Bakeddishes #Easydinnerrecipes #Chickendinner #Casserolerecipes #Cookingrecipes #Fooddishes #Chickendishes #Yummydinners #Easymeals #Pastarecipes

Ingredients

  • 6 small boneless, skinless chicken breasts (about 24 ounces total)
  • 1 (16 ounce) jar marinara sauce (I like to use a brand with no added sugar)
  • 6 ounces fresh mozzarella, sliced
  • ¼ cup grated Parmesan cheese
  • Italian seasoning
  • Salt and pepper to taste
  • Basil or additional fresh herbs for garnish
  • Optional: cooked pasta for serving

Instructions

  1. Preheat oven to 425 degrees F.
  2. Spray a large baking dish (about 9-inch by 13-inch) with cooking spray. Spread half of the marinara sauce in the bottom of the dish. Add the chicken on top of the sauce. Sprinkle chicken with Italian seasoning, salt, and pepper, to taste.
  3. Pour remaining sauce over chicken. Cover with foil and bake for 20 minutes. If you are using larger chicken breasts you will need to increase the baking time to at least 30-35 minutes.
  4. Remove foil, place mozzarella slices and grated Parmesan on top of chicken. Return chicken to the oven (uncovered) for an additional 10 minutes, or until cheese is melted and chicken reaches an internal temperature of 165 degrees F.

recipe adapted >>>>>  here

Saturday, July 6, 2013

Bacon Ranch Grilled Potatoes

Bacon Ranch Grilled Potatoes | #Bacon #Ranch #Grilled #Potatoes #Bbqrecipes #Meatrecipes #Summergrilling #Fooddishes #Steakrecipes #Cookingrecipes #Delicioussalads #Soupandsalad #Sidedishrecipes #Bakedpotatosalad



Ingredients

  • 1 1/2 lbs of potatoes I used Yukon gold
  • 1/3 cup Litehouse Ranch Dressing
  • 4 slices of bacon cooked and crumbled
  • 1/4 cup shredded cheddar or Colby Jack cheese
  • 2 tablespoons fresh parsley chopped finely
  • 1/2 teaspoon salt
  • pepper to taste
  • non-stick cooking spray for greasing


Instructions

  1. Preheat grill to 350 degrees.
  2. Scrub and slice potatoes. (I use a mandoline for an even slice.)
  3. Prepare foil. Use heavy duty foil if you have it. Otherwise, use a double layer. Cut off a piece large enough to fold over potatoes on all sides. Spray evenly with non-stick cooking spray.
  4. Mix potatoes with ranch dressing. Layer on foil. Top with bacon, shredded cheese, salt, pepper, and parsley.
  5. With heat on medium, grill for about 15 minutes. Flip over and grill for another 15-20 minutes or until potatoes are fork tender.

recipe adapted >>>>>  here


Thursday, July 4, 2013

KETO WHITE CHICKEN CHILI

KETO WHITE CHICKEN CHILI | #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

CREAMY AVOCADO EGG SALAD

CREAMY AVOCADO EGG SALAD | #Eggsaladrecipe #Chickenavocadoeggsalad #Avocadoeggsaladnomayo #Avocadorecipesketo #Avocadoeggrecipes #Healthyeggsalad #Potluckdishes #Cheeseburgerbowl #Proteinbowls #Chickenavocadoeggsalad #Cleanfoodcrushrecipes #Cleanfoodcrushcheeseburgersaladbowl

Ingredients

  • 1 medium avocado pitted and peeled
  • 3 hard-boiled eggs peeled and chopped
  • 2 tablespoons Greek yogurt sour-cream or light mayonnaise will also work
  • 1 teaspoon fresh lemon or lime juice
  • 1 tablespoon minced cilantro parsley, dill or chives will also work
  • Salt and fresh pepper to taste

Instructions

  1. In Medium bowl, Add avocados and mash with a spoon until chunky. Add the remaining ingredients and mix with a spoon until creamy.
  2. Serve on whole-grain toast or enjoy with toasted pita chips.

Recipe adapted >>>>>  here

Wednesday, July 3, 2013

Gluten Free Buttermilk Biscuits Recipe

Gluten Free Buttermilk Biscuits Recipe | #GlutenFree #Buttermilk #Biscuits #RecipeFood #Cookingrecipes #Biscuitbread #Quickbread #Breaddough #Breadrolls #Biscuitrolls #Foodswithgluten #Glutenfreecooking #Glutenfreebaking #Glutenfreebread #Glutenfreedairyfree #Glutenfreeeating #Foodswithgluten #Glutenfreecooking

Ingredients

  • 2 cups gfJules™ All Purpose Gluten Free Flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. coarse sea salt (OR 1/2 tsp. fine sea salt + 1/2 tsp. coarse sea salt)
  • 1/4 cup powdered buttermilk OR powdered dairy or non-dairy milk NOT reconstituted (powdered Coconut Milk)
  • 4 Tbs. butter or non-dairy alternative – cut into small cubes and frozen or frozen and grated
  • 1/2 cup half and half OR liquid non-dairy creamer (So Delicious® Coconut Creamer) or non-dairy milk like almond, coconut or organic soy (depending on the viscosity of the milk you choose, you may need to add more — add more milk until the dough holds together without crumbling but isn’t wet and sticky)
  • 1/2 tsp. apple cider vinegar (if not using powdered buttermilk)
  • 1/2 cup sour cream, dairy or soy OR plain coconut yogurt
  • milk (dairy or non-dairy) to brush on tops before baking

Instructions

  1. Preheat oven to 375° F (static) or 350° F convection.
  2. Whisk together the dry ingredients in a large bowl. Cut the butter into the dry ingredients with a pastry cutter or in a food processor until you achieve the consistency of coarse meal — do not over-process.
  3. If not using powdered buttermilk, add apple cider vinegar to measured half and half /creamer/coconut milk. Add with sour cream to dry ingredient bowl and stir with a fork to combine. If the dough does not hold together once mixed, stir in your preferred milk, one tablespoon at a time until the dough holds together and is not dry.
  4. Pat the dough onto a lightly floured (with gfJules Flour) counter or pastry mat, patting to an even 1 inch thick.
  5. Quick method:
  6. Dip a biscuit cutter into more gfJules Flour and push straight down to cut the biscuits; do not twist with the cutter. Repeat with remaining dough, gathering dough scraps together when necessary, and re-patting flat to cut more biscuits.
  7. Rough Pastry Method:
  8. Fold the pastry into thirds, as shown in the 4-square photo. Once folded, gently roll out again and fold again; then repeat the process once more, rolling to the thickness of the biscuits you prefer.
  9. Dip a biscuit cutter into more gfJules Flour and push straight down to cut the biscuits; do not twist with the cutter. Repeat with remaining dough, gathering dough scraps together when necessary, and re-patting flat to cut more biscuits.
  10. Transfer each cut biscuit to a parchment-lined baking sheet and prick the tops with a fork a few times. Brush each biscuit with egg wash or milk, and lay a thin pat of butter or dairy-free alternative on top, if desired, before baking.
  11. Bake for approximately 12-14 minutes (depending on thickness – may need to add time), or until the tops are lightly browned and the dough resists when pushed lightly with a finger. They should not be hard, so do not overcook!
  12. Yield: 6-9 biscuits (depending on size)

recipe adapted >>>>>  here

CAJUN CHICKEN PASTA

ONE POT CREAMY CAJUN CHICKEN PASTA | #Pastadishes #Quickandeasydinnerrecipes #Healthydinnerrecipes #Creamybeefandshells #Creamycajunshrimppasta #Mushroomrecipes #Dinnerrecipes #Stuffedchickenrecipes #Cajunchickenpastacreamy #Heavenlychicken #Sugarcookiebarseasy #Chipotlechickenpastacheesecake



Ingredients

  • CAJUN SEASONING
  • 2 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • CHICKEN PASTA
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 lb. boneless, skinless chicken breast
  • 1 yellow onion, diced
  • 1/2 lb. penne pasta
  • 15 oz. fire roasted diced tomatoes
  • 2 cups chicken broth
  • 2 oz. cream cheese
  • 3 green onions, sliced


Instructions

  1. Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
  2. Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.
  3. Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
  4. Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
  5. Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
  6. Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.

recipe adapted >>>>>  here


Monday, July 1, 2013

AMAZING MEXICAN BREAKFAST CASSEROLE

AMAZING MEXICAN BREAKFAST CASSEROLE | #Breakfastenchiladas #Greenchilirecipes #Eggcasserolerecipes #Greenchilieggcasserole #Chilerellenocasserole #Breakfastforacrowd #Chilaquilesrecipemexican #Brunchideas #Veggiebreakfastcasserole #Vegetarianbreakfastcasserole #Vegetableeggcasserole #Chilaquilesrecipebreakfast

Ingredients

  • 1.25 pounds ground sausage* or Mexican chorizo
  • 1 small white onion, peeled and diced
  • 1 poblano or green bell pepper, cored and diced
  • 4 cloves garlic, minced
  • 1 (15-ounce) jar red or green salsa (approx. 2 cups)
  • 1 (15-ounce) can black or pinto beans, rinsed and drained
  • 2/3 cup whole-kernel corn, frozen or canned
  • 1 teaspoon ground cumin
  • 1 teaspoon fine sea salt
  • 12 large eggs
  • 1/3 cup milk
  • 8 corn tortillas, halved
  • 3 cups shredded Mexican-blend cheese
  • optional toppings: diced avocado, diced red onion, chopped fresh cilantro, diced green onion, sliced fresh jalapeños, and/or crumbled cotija cheese

Instructions

  1. Heat oven to 400°F. Lightly mist a 9 x 13-inch baking dish with cooking spray; set aside.
  2. Cook the sausage in a large sauté pan over medium-high heat until browned, crumbling the sausage as it cooks. Use a slotted spoon to transfer the sausage to a clean plate, reserving a tablespoon or so of grease in the sauté pan. (Or if there is no grease remaining, add a tablespoon of oil to the pan.)
  3. Add the onion and pepper and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 minutes more, stirring occasionally, until fragrant.
  4. Add in the salsa, beans, corn, cumin, salt, cooked sausage, and stir until the mixture is completely combined. Remove pan from the heat, and set aside.
  5. In a separate bowl, whisk together the eggs and milk until evenly combined; set aside.
  6. Alright, time to layer up all of the ingredients! Layer half of the tortillas in an even layer in the bottom of the baking dish. Then top evenly with half of the sausage mixture, half of the egg mixture, and half of the cheese. Repeat with another layer of tortillas, sausage mixture, egg mixture and cheese.
  7. Cover the dish with foil and bake for 45-50 minutes*, or until the center of the casserole is cooked through and no longer jiggly (or when a toothpick inserted in the center of the casserole comes out clean).
  8. Transfer baking dish to a wire cooling rack and let cool for 10 minutes. Then sprinkle with your desired toppings, slice and serve warm!

recipe adapted >>>>>  here

EASY HONEY GARLIC PORK CHOPS RECIPE

EASY HONEY GARLIC PORK CHOPS RECIPE | #Quickandeasydinnerrecipes #Easydinnerrecipesforfamily #Pastadishes #Foodrecipesfordinner #Creamybeefandshells #Dinnerideaseasy #Porkchoprecipesbaked #Garlicbrownsugarporkchops #Porkchoprecipeseasy #Bbqporkchopsongrill #Porksteakrecipes #Dinnerrecipes

Ingredients

  • 4 pork chops bone in or out
  • Salt and pepper, to season
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 6 cloves garlic, minced
  • 1/4 cup honey
  • 1/4 cup water (or chicken broth)
  • 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar)

Instructions

  1. Preheat oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking.
  2. Heat oil in a pan or skillet over medium high heat until hot. Sear chops on both sides until golden and cooked through (about 4-5 minutes each side). Transfer to a plate; set aside.
  3. Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds). Add the honey, water and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes), while stirring occasionally.
  4. Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred.
  5. Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

recipe adapted >>>>>  here