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