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