Wednesday, December 24, 2014

Italian Skillet Chicken with Tomatoes and Mushrooms

Italian Skillet Chicken with Tomatoes and Mushrooms | #Australianmeatpie #Cookingrecipes #Dinnerrecipes #Healthyrecipes #Chickendishes #Pastarecipes #Barramundirecipes #Dinnerideas #Parmesancrustedpotatoes #Cookingrecipes #Dinnerrecipes #Healthyrecipes



Ingredients

  • 4 large chicken cutlets (boneless skinless chicken breasts cut into 1/4-inch thin cutlets)
  • 1 tbsp dried oregano, divided
  • 1 tsp salt, divided
  • 1 tsp black pepper, divided
  • 1/2 cup all-purpose flour, more for later
  • Private Reserve Extra Virgin Olive Oil (buy here)
  • 8 oz Baby Bella mushrooms, cleaned, trimmed, and sliced
  • 14 oz grape tomatoes, halved
  • 2 tbsp chopped fresh garlic
  • 1/2 cup white wine
  • 1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon)
  • 3/4 cup chicken broth
  • Handful baby spinach (optional)

Instructions

  1. Pat chicken cutlets dry. Season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly.
  2. Heat 2 tbsp olive oil in a large cast iron skillet with a lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a plate for now.
  3. In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high (about 1 minute or so). Then add the tomatoes, garlic, the remaining 1/2 tbsp oregano, 1/2 tsp salt, and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly.
  4. Now add the white wine, cook briefly to reduce just a little; then add the lemon juice and chicken broth.
  5. Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat for 3-4 minutes, then reduce the heat to medium-low. Cover and cook for another 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 165 degrees F.
  6. If you like, stir in a handful of baby spinach just before serving. Enjoy hot with your favorite small pasta like orzo and a crusty Italian bread!

recipe adapted  >>>>>  here

Friday, December 19, 2014

Ocean Breeze Cocktail

Ocean Breeze Cocktail | #Mermaidjuicealcohol #Coconutrumdrinksrecipes #Cocktaildrinks #Yummydrinks #Adultdrinks #Foodanddrink #Maliburumdrinksrecipes #Malibubaybreeze #Easymixeddrinks #Liquordrinks #Easymixeddrinksalcohol #Rumpunchrecipes

Ingredients

  • 2 oz Coconut Rum
  • 2 second count 7-Up or Sprite
  • 2 oz Blue Curacao
  • Ice
  • Cherry for garnishment

Instructions

  1. Fill a large glass or shaker with ice
  2. Pour 2 oz of Coconut rum, 2 oz of Blue Curacao, and two second count of sprite ( 1- 100, 2-1000 ETC )
  3. Shake well
  4. Pour into a glass filled with ice

Recipe adapted >>>>>  here

Thursday, December 18, 2014

Crockpot Chicken Enchilada Soup (Paleo, Whole30 + Keto)

Crockpot Chicken Enchilada Soup (Paleo, Whole30 + Keto) | #Healthycrockpotrecipes #Paleocrockpotrecipes #Whole30recipescrockpot #Whole30chickenenchiladasoup #Healthycrockpotmeals #Whole30stuffedpeppersoup #Spiralizerrecipes #Brunchfoods #Blueberryfrenchtoastcasserole #Strawberryfrenchtoastcasserole #Breakfastideas #Frenchtoastcasseroleeasy

Ingredients

  • 1.5 lbs boneless skinless chicken thighs
  • 1 can fire roasted crushed tomatoes (14.5 oz can)
  • 1 bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups bone broth
  • 1/2 cup water
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper
  • For garnish:
  • 1 avocado
  • fresh cilantro

Instructions

  1. Prepare all of the ingredients as noted above, and add all of the ingredients, except for the garnish ingredients, into your crockpot or Instant Pot in the order listed above.
  2. Cook on low for 6-8 hours in the crockpot or on high for 3 hours. For the Instant Pot, cook for 20 minutes on the manual setting at high pressure with a quick release. Once done, use two forks to shred chicken in the crockpot. Ladle into bowls and serve with avocado and fresh cilantro.

recipe adapated >>>>>  here

Wednesday, December 17, 2014

Chicken Tikka Masala

Chicken Tikka Masala | #Chickentikkamasalarecipes #Garlicnaanrecipe #Indianfoodrecipesauthentic #Coconutmilkrecipes #Indianfoodrecipeschicken #Easyindianrecipes #Mediterraneandietrecipes #Mediterraneanchicken #Greeklemonchicken #Greekchickenandrice #Chickenquarterrecipes #Chickensaladrecipes

Ingredients

  • 1 to 1 1/2 pounds
  • boneless, skinless chicken thighs 1/2 cup
  • whole-milk yogurt
  • Juice from 1/2 lemon 1 teaspoon
  • cumin 1 teaspoon
  • coriander
  • For the sauce:
  • 1/2 tablespoon
  • ghee, butter, or olive oil 1
  • large yellow onion, thinly sliced 3 cloves
  • garlic, diced
  • 1-inch piece ginger, peeled and minced 2 tablespoons
  • tomato paste 1 to 2 tablespoons
  • garam masala 1 teaspoon
  • paprika Pinch
  • cayenne, optional 1
  • (28-ounce) can diced tomatoes 3/4 cup
  • heavy cream 1/2 cup
  • roughly chopped cilantro, plus extra for garnish
  • To serve:
  • 3 cups cooked basmati rice (View: How To Cook Basmati Rice)

Instructions

  1. Trim the chicken thighs of any large pieces of fat and lay them in a shallow dish. Whisk together the yogurt, lemon juice, cumin, and coriander. Pour the yogurt mixture over the thighs and stir to fully coat each piece. Chicken can be used immediately or marinated in the refrigerator for up to 6 hours. Chicken will become more tender and flavorful the longer it marinates.
  2. When ready to cook, line a baking sheet with foil and set a wire cooling rack over the baking sheet. Turn on the oven broiler to high with a rack positioned 6 inches below the broiling element.
  3. Remove the thighs from the yogurt and shake off any extra marinade. Lay the thighs, spaced an inch or so apart, on the wire rack over the baking sheet. Transfer the thighs to the oven and broil for 6 minutes. Flip the thighs and broil for another 6 minutes. Check that the thighs are cooked through and register at least 165°F on an instant-read thermometer; broil in additional 2-minute intervals if necessary until the thighs are cooked. Remove the thighs from the oven and set aside to cool.→ Multi-Tasking Tip! Start the rice on the stovetop while the chicken is cooking. Set a second timer to monitor the cooking of the rice.
  4. Warm a half-tablespoon of ghee, butter, or oil in a large skillet. Add the onions and cook until the onions are soft and translucent, 5 to 7 minutes. Add the garlic and ginger, and cook until fragrant, about 1 minute. Stir in the tomato paste, 1 tablespoon of the garam masala, paprika, and cayenne, and cook until fragrant, about 30 seconds.
  5. Pour the tomatoes and their juices and reduce the heat to low. Simmer until the sauce is slightly thickened, about 5 minutes. Meanwhile, dice the cooled chicken into bite-sized pieces.
  6. Stir the cream and chopped chicken into the sauce, and simmer until the chicken is warmed through and the sauce is just starting to bubble, 1 to 2 minutes. Taste and add salt, pepper, or other seasonings to taste. Depending on the potency of your masala spice mix, you may want to add up to another tablespoon of spice. Stir in the cilantro just before removing the sauce from heat.
  7. Serve immediately with rice. Top each serving with another sprinkle of cilantro. Leftovers will keep refrigerated for up to a week

recipe adapted >>>>>  here

Tuesday, December 16, 2014

Sheet Pan Roasted Asparagus & Chicken With Chorizo

Sheet Pan Roasted Asparagus & Chicken With Chorizo | #Cookingrecipes #Easyhealthyrecipes #Easydinnerrecipes #Lowcarbrecipes #Mexicanfoodrecipes #Vegetarianrecipes #Ketosheetpanrecipes #Wholefoodrecipes #Cookingrecipes #Paleorecipesdinner #Easypaleodinnerrecipes #Healthydietrecipes

  Ingredients

  • For the onion & pepper mixture
  • 1 large brown onion, diced
  • 1 medium red pepper, diced
  • 1 small chorizo sausage, peeled and diced (about 100–150 g / 4–5 oz.)
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon onion powder (optional)
  • 1/2 teaspoon cumin powder
  • Pinch of dried coriander or thyme
  • Generous pinch of salt and pepper
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • For the chicken
  • 4–5 chicken tenderloins, cut into 3 pieces each (see notes for alternatives)
  • 1 teaspoon paprika
  • 1/4 teaspoon cumin powder
  • Generous pinch of salt
  • 1 tablespoon olive oil
  • For asparagus
  • 100 g / 3-4 oz. asparagus spears (1 bunch), ends trimmed
  • 2 cloves garlic, finely diced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Generous pinch of salt

Instructions

  1. Preheat the oven to 210 C / 410 F. While the oven is heating up, prepare the ingredients.
  2. In a mixing bowl, combine the onion and peppers with chorizo, spices, salt, pepper, olive oil and lemon juice. Spread the mixture on an ovenproof flat sheet pan.
  3. Mix the chicken ingredients in the same bowl, using your hands to rub the chicken pieces evenly. Spread the chicken pieces on top of the onion and peppers. Place in the oven, middle shelf, for 10 minutes.
  4. In the meantime, combine the asparagus with garlic, lemon juice, olive oil and salt and set aside. After 10 minutes, remove the sheet pan from the oven. Scatter the asparagus spears amongst the chicken and sprinkle with the remaining garlic and juices. Turn the heat down to 200 C / 400 F and place the tray back in for 7 minutes. Remove from the tray and serve while hot.

recipe adapted  >>>>>  here

Friday, December 12, 2014

Sturdy Whipped Cream Frosting

Sturdy Whipped Cream Frosting | #Sturdy #Whipped #Cream #Frosting #Sturdywhippedcreamfrosting #Bestwhippedcreamfrosting #Whippedfrostingfordecorating #Stablewhippedcreamfrosting #Stabilizedwhippedcreamfrosting #Whippedicingrecipeforcakes #Cupcakecakes #Cakerecipes #Buttercream #Cakecookies #Cakefrosting #Dessertrecipes

Ingredients

  • 2 1/2 tsp gelatin knox brand, this is one pouch
  • 3 TBSP cold water
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla feel free to sub other extracts.

Instructions

  1. Before whipping your cream, place your beaters or mixer attachment, and your mixing bowl into a freezer for about 15 minutes to allow them to cool.
  2. In a microwave safe bowl, sprinkle the gelatin over the cold water. Stir, and allow to "bloom". This takes about 5 minutes.
  3. Microwave the gelatin mixture for 10 seconds. It will become a liquid versus the solid shape it had been (looks like ugly jello!). Stir to make sure everything is dissolved.
  4. In your chilled mixing bowl, begin whipping the cream on a low speed. Add in the powdered sugar, followed by the vanilla. Move to a higher speed and watch for good peaks to begin to form.
  5. Once the whipping cream is starting to peak, switch back to a lower speed and slowly drizzle the melted liquid gelatin mixture in. Once it's in, switch back to a higher speed and continue to beat until it's reached stiff peaks. Place in piping bags and pipe shapes, or ice your cake. You can also place in the fridge for a few hours before using, but you may have to thaw a few minutes to get it to be more manageable.
  6. Once you've iced your item, place in a fridge to hold it's shape, or serve immediately.

recipe adapted >>>>>  here

Tuesday, December 9, 2014

BLT Pasta Salad

BLT Pasta Salad | #Delicioussalads #Broccolisaladrecipe #Vegetablesalads #Fruitsalad #Sidesalads #Cauliflowerbaconsalad #Macaronisalad #Baconranchpastasalad #Baconpeapastasalad #Summersaladrecipes #Cookingrecipes #Soupandsalad

Ingredients

  • 2-1/2 cups uncooked bow tie pasta
  • 6 cups torn romaine lettuce
  • 1 medium tomato, diced
  • 4 bacon strips, cooked and crumbled
  • ½ cup ranch dressing
  • 1 Tablespoon barbecue sauce
  • ¼ teaspoon pepper

Instructions

  1. Cook pasta according to package directions. Drain. Then rinse pasta under cold water.
  2. In a large bowl, combine the romaine lettuce, tomato, bacon and pasta.
  3. Drizzle the ranch dressing and barbecue sauce over the top. Gently toss to coat evenly. Season with pepper. Serve immediately and enjoy!

Recipe has been adapted from >>>>>  here

Monday, December 8, 2014

Gooey Caramel Stuffed Brownies

Gooey Caramel Stuffed Brownies | #Weightwatchersfreestyle #Weightwatcherchickentenders #Wwchickentenderrecipes #Dessertrecipes #Cookingrecipes #Cakedesserts #Cookingrecipes #Sweetrecipes #Deliciousdesserts #Dessertbars #Yummysweets #Sweetstreats

Ingredients

  • For the Brownies:
  • 2 1/4 cups granulated sugar
  • 1 cup all purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups unsalted butter, melted
  • 6 large eggs
  • 4 teaspoons vanilla extract
  • 12 ounces semi sweet chocolate chips
  • For the Caramel Filling:
  • 14 ounces sweetened condensed milk (1 can)
  • 11 ounces caramel squares
  • 1 teaspoon salt

Instructions

  1. Preheat the oven to 375 degrees F. Line a 9 X 13 inch baking dish with parchment paper or foil.
  2. In a large mixing bowl combine sugar, flour, cocoa powder, and salt. Stir well. Then whisk in melted butter, eggs, and vanilla extract. Finally, stir in the chocolate chips.
  3. In a small sauce pot combine the sweetened condensed milk, unwrapped caramels, and salt. Set over medium heat. Stir until the caramels have melted into the condensed milk. Then remove from heat.
  4. Spread half the brownie batter in the prepared baking dish. Pour the caramel over the batter and level out evenly. Then spread the remaining brownie batter over the top of the caramel.
  5. Bake for 40-45 minutes, until a tooth pick inserted into the center comes out clean. Cool completely before trying to cut. Once cool, lift the entire sheet of brownies out of the pan by the edges of the parchment paper. Cut into 24-30 pieces.

recipe adapated >>>>>  here

Saturday, December 6, 2014

Cheesy Hamburger Casserole

Cheesy Hamburger Casserole | #Pioneerwomanbrownies #Cheesyhamburgercasserole #Hamburgerandricerecipes #Caramelbrowniesrecipe #Cookingrecipes #Ethnicrecipes #Summerdinnerrecipes #Phillycheesesteaksloppyjoes #Cheesyhamburgercasserole #Hamburgercasserolerecipeseasy #Phillycheesesteaksandwichrecipe #Hashbrownbeefbake

Ingredients

  • 1 1/2 pounds lean ground beef
  • 1 large onion, diced
  • 1 tablespoon canola oil
  • salt, to taste
  • pepper to taste
  • 1/2 teaspoon oregano
  • 2 cloves chopped garlic
  • 1/2 teaspoon paprika
  • one 28-ounce can pureed tomatoes, or your favorite sauce
  • 16 ounce box macaroni noodles
  • 1/2 cup each grated cheddar and mozzarella cheeses

Instructions

  1. Sweat the onions in the oil with a three-fingered pinch of salt. Add the beef and cook it, breaking it up as you do. Add another three-fingered pinch of salt or two, along with the dry seasonings. Add the tomatoes and bring to a simmer, then reduce the heat to low and cook for an hour.
  2. Cook the macaroni in boiling water till it’s half done. Drain it and add it to the tomatoes. (I wanted this to stretch into two meals, so I used the whole box, but if you want your dish to be very tomatoey and beefy, you might want to add only half the macaroni). Stir it into the sauce. Taste it and add cheese and cover or transfer it to a large baking dish and cover it with foil. It can be refrigerated for up to two days, or frozen a few weeks.
  3. If refrigerated bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature). Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till the cheese is bubbly.

recipe adapted >>>>>  here

Wednesday, December 3, 2014

Steak Bites Recipe

Steak Bites Recipe | #Cookingrecipes #Garlicbuttersteakbites #Ketochickenrecipes #Healthychickenrecipes #Garlicsteakbites #Chickenrecipeseasy #Shrimprecipes #Healthydinnerrecipes #Quickandeasydinnerrecipes #Dinnerideasfamily #Easychickenrecipes #Quickdinnerideas

Ingredients

  • ½ cup soy sauce
  • ⅓ cup olive oil
  • ¼ cup Worcestershire sauce
  • 1 teaspoon minced garlic
  • 2 Tablespoons dried basil
  • 1 Tablespoon dried parsley
  • 1 teaspoon black pepper
  • 1-1/2 lbs. flat iron or top sirloin steak, cut in 1-inch pieces

Instructions

  1. Place all ingredients, except steak, in a large ziplock baggie. Stir with a spoon to combine.
  2. Drop steak pieces in and seal shut. Shake gently to coat steak entirely in marinade. Place bag in refrigerator to marinate for at least 3 hours or up to 24.
  3. Heat a large skillet over medium-high heat. Heat skillet until it's very hot. Remove steak pieces from marinade using a slotted spoon and place in hot skillet. Discard marinade. Cook steak according to your desired temperature. We like medium-well so I cooked ours for about 3 minutes.
  4. Serve warm and enjoy!

Recipe adapted >>>>>  here

Friday, November 28, 2014

Peanut Butter Blossom Cookies

Peanut Butter Blossom Cookies | #cookieideas #desserts #Holidaydesserts #mascookies #sweets #food #Holidaycookies #desserts #mascookies #Holidaydesserts #food #Cookiedesserts

Ingredients

  • 1/2 cup Peanut Butter
  • 1/2 cup Butter
  • 1/2 cup Sugar
  • 1/2 cup Brown Sugar
  • 1 tsp Vanilla
  • 1 Egg
  • 1 1/3 cup Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 24 Hershey Kisses unwrapped

Instructions

  1. Preheat oven to 350.
  2. Cream together peanut butter, butter, sugar and brown sugar until smooth.
  3. Add egg and vanilla and beat until smooth.
  4. Whisk together flour, baking soda and salt in a separate bowl.
  5. Slowly add dry ingredients to the creamed mixture, beating until incorporated.
  6. Roll into 1" balls and place on cookie sheet several inches apart.
  7. Gently make an indentation in the center of each cookie.
  8. Bake 12-14 minutes.
  9. Place a Hershey Kiss in the center of each cookie.

Recipe adapted >>>>>  here

Tuesday, November 25, 2014

Lemon Butter Sauce for Fish

Lemon Butter Sauce for Fish | #Salmonrecipesbaked #Foodrecipes #Seafoodrecipes #Cookingrecipes #Asparagusrecipes #Ketosalmonrecipes #Bleucheesedressing #Lemonbuttersauce #Tartarsaucerecipe #Tartersaucerecipe #Ketobluecheesedressing #Cookingrecipes

Ingredients

  • Lemon Butter Sauce:
  • 60 g / 4 tbsp unsalted butter , cut into pieces
  • 1 tbsp fresh lemon juice
  • Salt and finely ground pepper
  • Crispy Pan Fried Fish:
  • 2 x thin white fish fillets (120-150g / 4-5oz each), skinless boneless (I used Bream, Note 1)
  • Salt and pepper
  • 2 tbsp white flour
  • 2 tbsp oil (I use canola)
  • Serving:
  • Lemon wedges
  • Finely chopped parsley, optional

Instructions

  1. Lemon Butter Sauce (see video):
  2. Place the butter in a light coloured saucepan or small skillet over medium heat.
  3. Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)
  4. Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
  5. Set aside - it will stay pourable for 20 - 30 minutes. See Note 3 for storing.
  6. Crispy Pan Fried Fish:
  7. Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
  8. Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
  9. Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.

Recipe adapted >>>>>  here

Thursday, November 20, 2014

Italian Cream Cake

Italian Cream Cake | #Cakerecipesfromscratch #Whitecakemixrecipes #Dessertrecipesvideos #Yummycakes #Oreocakeeasy #Hummingbirdcakerecipe #Italiancreambundtcake #Decadentcakes #Cakedesserts #Cupcakecakes #Yummycakes #Cakefrosting

 Ingredients

  • 1/2cupbuttersoftened
  • 1/2cupvegetable shortening
  • 2cupsgranulated sugar
  • 6egg yolks
  • 2cupsself rising flour
  • 1cupchopped pecans
  • 1cupmilk
  • 1teaspoonvanilla
  • 16ouncescoconutabout 2 cups shredded sweetened coconut
  • 6egg whitesbeaten to stiff peaks

   For the frosting

  • 1/4cupbuttersoftened
  • 8ouncescream cheeseat room temperature
  • 1poundpowdered sugar
  • 1teaspoonvanilla
  • 1/2cupchopped pecans

Instructions

  1. Preheat the oven to 350.
  2. Grease and flour 3 8-inch cake pans. Set aside.
  3. In a large bowl, cream the butter and shortening until smooth. Add the sugar and beat well.
  4. Add the egg yolks and mix well.
  5. Sift the flour and add into the sugar and butter mixture one-third at a time, alternating with the milk.
  6. Stir in the vanilla, 1 cup of coconut and the pecans.
  7. Fold in the egg whites carefully until no pockets remain.
  8. Divide evenly between the three prepared pans.
  9. Bake 25 minutes and turn out to a wire rack to cool completely
  10. While the cakes bake, sprinkle one cup of coconut on a baking sheet and toast it in the oven alongside your cakes until brown and nutty, about 8 to 10 minutes. Stir it every couple of minutes to make sure it doesn't burn. Then set aside to cool
  11. For the frosting:
  12. Cream the butter and cream cheese until well mixed. Add the vanilla and powdered sugar and mix until well combined.
  13. Spread between layers of cake and on top and sides.
  14. Use your hands to press the toasted coconut all around the sides.
  15. Sprinkle pecans over the top.

recipe adapted : here

Wednesday, November 19, 2014

Berry Tiramisu Trifle Recipe


Berry Tiramisu Trifle Recipe | #Angelfoodcakedesserts #Lightdessertsrecipes #Lightsummerdesserts #Angelfoodcakerecipes #Angelfoodcaketrifle #Dessertrecipesforsummer #Italiandesserts #Summerdessertseasy #Tiramisutriflerecipe #Mascarponerecipes #Summerdessertideas #Trifledesserts

Ingredients

  • 6 oz lady fingers
  • 1/2 lb blueberries
  • 1 lb blackberries
  • 1 lb mascarpone cheese
  • 4 egg yolks organic free range
  • 5 tbsp granulated sugar
  • 3/4 c heavy cream organic
  • 4 tbsp honey + more to taste
  • 2 lemons juices
  • 2 tsp vanilla extract
  • 2 tbsp water
  • leaves Basil for garnish
  • Lilac flowers for garnish optional

Instructions

  1. In a small saucepan add the blackberries and blueberries together with the lemon juice, vanilla extract, honey and 2 tbsp of water. . Bring it to a simmer on low flame, cover with a lid and simmer together for a few minutes until the blueberries have popped. Allow to cool. Once cooled off strain the berry sauce separating the liquid from the solids.
  2. Meanwhile using a mixer with the whisk attachment whip together the heavy cream with 1 tbsp go granulated sugar. Transfer to the refrigerator and keep cold until ready to use.
  3. In a different bowl cream together the egg yolks with the granulated sugar using the mixer with the whisk attachment. Start adding the mascarpone cheese a little bit at a time until incorporated.
  4. Using a spatula add the chilled whipped cream to the bowl with the mascarpone and gently fold them together. Divide in two bowls.
  5. Add the solid berries from the sauce to hold of the mascarpone whipped cream mixture and gently fold together. Set aside.
  6. Prepare 4 medium size glasses or 1 trifle dish to assemble your tiramisu.
  7. Dip the ladyfingers in the berry sauce gently and layer them in the bottom of the glasses or truffle dish. Add a layer of the berry mascarpone mixture followed by a layer of the plain mascarpone mixture. Repeat the layer until you run out of ingredients.
  8. Refrigerate for a couple of hours or until set.
  9. Serve chilled garnished with some fresh blackberries, fresh basil and a few lilac blossoms if available.

RECIPE ADAPTED  >>>>>  here



Rated 4.9/5 based on 674 customer reviews

Monday, November 17, 2014

EASY NO BAKE KETO CHEESECAKE BITES

EASY NO BAKE KETO CHEESECAKE BITES #Dessert #Keto #Cheesecake #Ketoomgbars #Fundesserts #Deliciousdesserts #Cakedesserts #Ketocookies #Cakelover

Ingredients

  • 8oz Cream Cheese, softened
  • 1/2 Cup Plain Unsweetened Greek Yogurt
  • 1 Cup Now Foods Almond Flour
  • 2 Tbsp Kerrygold -Grass-fed Butter, melted
  • 5 Tbsp Lakanto MonkFruit Sweetener - classic
  • 1 Tsp Vanilla Extract
  • Juice of 1/2 a Lemon
  • 32 Blueberries (about a 1/2 cup)

Instructions

  1. Mix together butter, almond flour, and 2 Tbsp Lakanto Monkfruit sweetener
  2. Press 2 teaspoons of mixture into the bottom of each section of the ice cube tray. 
  3. In a medium bowl beat cream cheese then add plain unsweetened greek yogurt, vanilla extract, lemon juice and 3 tablespoons of Lakanto Monkfruit Sweetener
  4. Evenly distribute cream cheese mixture on top of crust and smooth tops with a spoon.
  5. Top each cheesecake with 2 blueberries and insert a popsicle stick in the centers about 3/4 of the way into each cheesecake (optional)
  6. Freeze for at least 2 hours, once frozen loosen the sides of the cheesecakes with a butter knife and pop each cube out
  7. Keep Cheesecake bites stored in the freezer

recipe adapted >>>>>  here

Thursday, November 13, 2014

Thin Mint Cheesecake Brownie Cake

Thin Mint Cheesecake Brownie Cake | #Nobakecheesecake #Rhubarbcobblerrecipes #Chocolatemoussecake #Dessertrecipeseasynobake #Rhubarbdesserts #Rhubarbcrisppioneerwoman #Healthypastasaladrecipes #Mediterraneanrecipeshealthy #Lemonherbmediterraneanpastasalad #Veganpastasaladrecipes #Easysaladrecipes #Pastasaladdressingrecipe

Ingredients

  • For the Brownie Layer
  • 1/2 cup melted butter
  • 1/4 cup dark cocoa powder
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3/4 cup flour
  • 1/4 teaspoon baking powder
  • 3/4 cup chocolate chunks
  • For the Cheesecake Layer
  • 1 - 8 ounce cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon mint extract
  • 1/2 teaspoon vanilla extract
  • 1 - 8 ounce container Cool Whip, thawed & divided
  • green gel food coloring
  • 21 chocolate mint cookies, divided
  • For the Topping
  • 1/2 cup chocolate chips
  • 1/4 cup heavy whipping cream
  • green sprinkles

Instructions

  1. Preheat the oven to 350 degrees. Line an 9-inch springform pan with parchment paper. Spray the sides with nonstick baking spray.
  2. Stir together the melted butter and cocoa powder. Set aside.
  3. Beat the sugar, eggs, and vanilla. Mix in the butter mixture.
  4. Add the flour, salt, and baking powder and mix until just mixed in. Stir in the chocolate chunks gently.
  5. Spread the brownie batter iin the bottom of the prepared pan. Bake for 25 minutes. Remove from the oven and let cool completely.
  6. Unlatch the pan and run a knife around the edges. Flip the brownie over and pull the parchment paper off.
  7. Place the brownie back on the bottom of the springform pan and latch the sides on again.
  8. Beat the cream cheese and sugar until creamy. Add the mint and vanilla extract and beat again.
  9. Fold in 2 cups of Cool Whip gently. Add green gel color and mix in until you get your desired green color.
  10. Chop up 15 of the mint cookies and gently stir them into the cheesecake mixture. Spread the cheesecake on top of the cooled brownie. Refrigerate for at least one hour before removing the sides of the springform pan.
  11. Place the chocolate chips and heavy whipping cream in a microwave safe bowl. Heat for 30 seconds. Stir until melted and creamy. Let cool for a few minutes before spreading it evenly on top of the cheesecake.
  12. Cut the remaining cookies in half and place them evenly around the top of the cheesecake edge.
  13. Use a piping bag and icing tip #18 to pipe the remaining Cool Whip in between the cookies. Top with sprinkles.

recipe adapted  >>>>>  here

Wednesday, November 12, 2014

KETO VANILLA POUND CAKE

KETO VANILLA POUND CAKE | #Ketopoundcakealmondflour #Ketovanillapoundcake #Ketosnackseasysweet #Ketopoundcakesourcream #Ketobaking #Ketocreamcheesepoundcake #Ketopoundcakealmondflour #Ketovanillapoundcake #Ketomugcheesecake #Ketobreadrecipes #Ketobiscuits #Ketodinnerrolls

Ingredients

  • 2 cups almond flour
  • 1/2 cup butter
  • 1 cup granular erythritol (Swerve)
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 2 ounces cream cheese
  • 4 large eggs

Instructions

  1. Preheat oven to 350 degrees Fahrenheit
  2. Generously butter a 9 inch bundt pan, set aside
  3. Combine almond flour and baking powder in a large bowl, set aside
  4. Cut butter into several small squares and put in separate bowl, add cream cheese
  5. Microwave butter and cream cheese for 30 seconds. Be careful to not burn cream cheese. Stir these wet ingredients together until well combined.
  6. Add erythritol, vanilla extract, and sour cream to butter and cream cheese mixture. Stir well.
  7. Pour wet ingredients into large bowl of almond flour and baking powder. Stir well.
  8. Add eggs to batter. Stir well.
  9. Pour batter into buttered bundt pan, place in oven and bake for 50 minutes or until a toothpick placed in the cake comes out clean.
  10. For best results, let cake cool completely for at least 2 hours, preferably overnight. If you remove it too soon, it may crumble a bit.

RECIPE ADAPTED  >>>>>  here

Tuesday, November 11, 2014

Salted Caramel Oreo Bark

Salted Caramel Oreo Bark | #barkrecipes #Candybark #Dessertrecipes #Favorite #Homemadecandies #Cookiesrecipes #Pecanpieballsrecipe #Yummydesserts #Dessertrecipes #Chocolatebarkrecipes #desserts #Homemadecandies #Sweetstreats

Ingredients

  • 1 - 10 ounce package chocolate cream Oreo Thins
  • 1 - 10 ounce bag white chocolate melts
  • 1 cup salted caramel chips
  • 1 Tablespoon shortening
  • 1/4 cup dark chocolate melts
  • coarse ground sea salt

Instructions

  1. Line an 11x15 pan with foil.
  2. Place the white chocolate melts in a bowl and melt according to the package directions.
  3. Spread a little bit of white chocolate on the back of each Oreo thin and place them on the prepared pan. Refrigerate for 5 minutes.
  4. Heat the white chocolate for 15-20 seconds and stir. Spoon the white chocolate all over the cookies on the tray and spread out with a spatula. Let set slightly.
  5. Place the salted caramel chips and shortening in another bowl and heat for 30 seconds. Stir until melted and creamy. Heat an additional 15 seconds at a time, if needed.
  6. Place the chocolate melts in a bowl and melt according to the package directions.
  7. Pour the caramel on top of the white chocolate and spread it over the top gently. Drop the chocolate on top of the caramel layer by spoonfuls and drag a knife gently through it to give it a swirled look.
  8. Sprinkle with coarse sea salt while it is still wet. Let set. Break or cut into chunks and store in a sealed bag.

recipe adapted  >>>>>  here

Saturday, November 8, 2014

Best Keto No Bake Caramel Cookies

Best Keto No Bake Caramel Cookies | #Ketoparmesancrustedchicken #Ketosnacks #Ketolemondesserts #Ketoblueberrymuffins #Ketocaramelsauce #Ketodinnerrecipes #Easyketocheesecake #Ketostrawberrycheesecake #Lowcarbdessertseasy #Lowcarbcheesecake #Ketocheesecakecupcakes #Sugarfreedesserts

Ingredients

  • 8 tbsp Unsalted butter
  • ⅓ c Swerve brown sugar substitute
  • ⅓ c Heavy whipping cream
  • 1 c Pecan halves
  • ⅓ – ½ c Unsweetened coconut flakes
  • ⅛ c Keto friendly chocolate chips
  • Parchment paper

Instructions

  1. Place the butter into a saucepan on the stove over medium heat.
  2. When the butter has melted, whisk in the Swerve brown sugar substitute until completely dissolved.
  3. Stir in the heavy whipping cream until well combined.
  4. Cook, stirring frequently for 10 minutes until it begins to froth up and thicken.
  5. Remove the mixture from the heat and stir in the pecan halves and coconut flakes. Stir well to combine, and let sit to cool slightly for a few minutes.
  6. Use a large spoon to drop spoonfuls of the cookie mixture onto parchment paper. Do not worry if some of the extra liquid leaks out from the mound of cookie batter. This should make 11 cookies.
  7. Sprinkle some keto friendly chocolate chips on top of each cookie, and lightly press them down.
  8. Place the cookies into the fridge for 30 minutes to an hour to harden.
  9. Serve immediately or store in an airtight container in the fridge.

Recipe has been adapted from >>>>>  here

Monday, November 3, 2014

Thrifty Homemade Sandwich Bread

Thrifty Homemade Sandwich Bread | #Cookingrecipes #Dinnerrecipes #Healthydrinks #Crockpotrecipes #Glutenfreedesserts #Cocktaildrinks #Garlicbread #Ketobread #Ethnicrecipes #90secondbread #Garlicbreadrecipe #Goodfood


Ingredients

  • 1 cup hot water
  • 2 Tbsp Sugar
  • 2-3/4 tsp yeast (1 packet + 1/2 tsp)
  • 3 cups all-purpose flour OR bread flour
  • 1/4 cup vegetable oil
  • 1-1/2 tsp salt

Instructions

  1. Mix together the hot water (not scalding, but hot from the tap), sugar and yeast and stir. Let sit for about 10 minutes, allowing the yeast to "bloom"
  2. Dump this mixture into a stand mixer and mix in the vegetable oil, salt and the flour, one cup at a time, using your dough hook. Alternatively, you can use a hand mixer to combine the ingredients and then knead it by hand
  3. Continue mixing a few minutes until dough clings to the bread hook and doesn't stick to the bowl. Mix another 3-4 minutes after the non-sticky dough is formed.
  4. Remove dough from hook, place dough ball in a bowl and cover with a light kitchen towel. Let rise in a draft-free area for approximately 1.5 hours or until the dough doubles in size.
  5. Punch down, shape into an oval loaf-like shape and turn the seams under.
  6. Place in a greased loaf pan; cover loosely with plastic wrap (spray it with cooking oil first if you're worried about it sticking).
  7. Let dough rise a second time until almost doubled - approximately one hour.
  8. Bake in loaf pan approximately 25 minutes at 350 degrees

recipe adapted >>>>>  here

Thursday, October 30, 2014

FLOURLESS CARROT CAKE YOGURT PANCAKES

FLOURLESS CARROT CAKE YOGURT PANCAKES | #Puffpastryrecipesdessert #Easyappleturnovers #Applepuffpastryrecipes #Appleturnoverrecipe #Falldessertrecipes #Easypastryrecipes #Applerecipes #Spiralizerrecipes #Italiandesserts #Summerdessertseasy #Mascarponerecipes #Summerdessertideas 

Ingredients

  • 2 large eggs
  • 1 large carrot
  • 1 ripe banana
  • 4 to 5 ounces (heaping 1/2 cup) of siggi’s yogurt (vanilla 0% ) and additional 2 tbsp to 1/4 cup for topping pancakes
  • 1/2 c to 2/3 c tapioca starch/flour works best (potato starch, ground oats/oat flour, or almond flour can be subbed but see notes for adjustments)
  • 1 tsp cinnamon and pinch of nutmeg (nutmeg is optional)
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • *Optional Toppings – Dark chocolate chips or cacao nibs, chopped nuts, and/or cinnamon.

Instructions

  1. First place eggs, carrot, banana and siggi’s vanilla 0% nonfat yogurt in a blender.
  2. Blend until creamy or liquefied.
  3. Add in your starch, baking powder, spices and vanilla. Blend again until smooth. Batter should have a pourable smoothie-like consistency.
  4. For thicker pancakes, add a bit more tapioca flour/starch. For crepe-like pancakes, keep starch at ½ cup. See notes for other starch/flour subs.
  5. Place batter in fridge to set for 30 minutes.
  6. Remove from fridge once batter has set.
  7. Heat a skillet to medium high, adding a few teaspoons of oil to coat the pan.
  8. Once hot, scoop 1/3 cup batter and pour into the center of the pan. The batter will be thin, but easy to flip.
  9. Cook until the edges start to brown or the middle starts to bubble, which is usually no more than 2 minutes. Flip over and let pancake cook another 1-3 minutes. See notes for cooking times.
  10. Remove pancake and place on plate. Repeat to get seven pancakes. All 7 ½ inches wide.
  11. Top pancakes with extra siggi’s vanilla yogurt and optional nuts/cacao nibs.

recipe adapted  >>>>>  here

Wednesday, October 29, 2014

Better than Take Out Instant Pot General Tso’s Chicken

Better than Take Out Instant Pot General Tso’s Chicken | #Ginataangkalabasa #Cookingrecipes #Filipinodishes #Pinoyfood #Philippinesfood #Dessertrecipes #Airfryercarrotsrecipe #Generaltsochickenairfryer #Airfryerranchchicken #Airfryerchicken #Healthygeneraltsochicken #Airfryersesamechicken


Ingredients

  • 1.5 pounds cubed chicken
  • 1 tsp Sesame Oil
  • 6 tbsp Rice Vinegar
  • 6 tbsp soy sauce
  • 1/4 cup Hoisin Sauce
  • 4 tbsp Brown Sugar
  • 2 tbsp cornstarch
  • 1/4 tsp ginger
  • 1 garlic
  • 1/4 tsp red pepper flakes
  • Sesame seeds
  • 1 chopped green onion
  • 2 cups Cooked white Rice

Instructions

  1. Place pot on Saute.
  2. Saute chicken cubes in sesame oil for 1-2 minutes or until chicken is white no need to cook all the way.
  3. In a separate bowl mix together Rice Vinegar, soy sauce, garlic, ginger, red pepper flakes, hoisin sauce, and brown sugar.
  4. Pour mixture into the Instant pot over the chicken.
  5. Place Manual High power for 10 minutes.
  6. Do a quick release.
  7. Place your pot back on saute bring to a slight boil.
  8. Whisk in cornstarch until mixture turns thick and bubbly about 2 minutes.
  9. Serve over rice. Sprinkle with green onions and sesame seeds.

recipe click >>>>>  here




Saturday, October 11, 2014

The Most Amazing Oven Roasted Corn

The Most Amazing Oven Roasted Corn | #Cookingrecipes #Fooddishes #Vegetablerecipes #Veggierecipes #Yummyfood #Healthyrecipes #Cookingrecipes #Dinnerideas #Mexicanfoodrecipes #Shrimprecipes #Bbqideas #Seafoodrecipes

Ingredients

  • corn on the cob
  • salt/pepper
  • butter
The Most Amazing Oven Roasted Corn | #Cookingrecipes #Fooddishes #Vegetablerecipes #Veggierecipes #Yummyfood #Healthyrecipes #Cookingrecipes #Dinnerideas #Mexicanfoodrecipes #Shrimprecipes #Bbqideas #Seafoodrecipes

Instructions

  1. Preheat oven to 400!
  2. Very generously season your cobs of corn with kosher salt and pepper.
  3. Add a pat of butter to the tops and roast on a jellyroll pan (lined with nonstick foil) for 35-45 minutes, or until starting to brown!
  4. While it's cooking, turn the corn occasionally.
  5. Simple and completely amazing!!!
  6. Top off with a drop more butter fresh out of the oven!

The Most Amazing Oven Roasted Corn | #Cookingrecipes #Fooddishes #Vegetablerecipes #Veggierecipes #Yummyfood #Healthyrecipes #Cookingrecipes #Dinnerideas #Mexicanfoodrecipes #Shrimprecipes #Bbqideas #Seafoodrecipes

Recipe adapted >>>>>  here

Thursday, October 2, 2014

REFRESHING, NOURISHING HOMEMADE VITAMIN WATER



REFRESHING, NOURISHING HOMEMADE VITAMIN WATER | #Fruitinfusedwater #Healthydrinks #Yummydrinks #Healthyrecipes #Refreshingdrinks #Detoxwaterrecipes #Ketorecipesforbeginners #Startingketo #Bodydetoxcleanse #Fruitinfusedwaterrecipes #Ketosnacks #Ketodietforbeginnersmealplan



Ingredients

  • 2 cups watermelon , sliced into 1" cubes
  • 1 lime , sliced
  • 1 lemon , sliced
  • 1/2 red grapefruit , sliced and quartered
  • 1 medium cucumber , sliced
  • 12 mint leaves
  • 2 quarts water
  • ice
  • sparkling water (optional)


Instructions

  1. Combine the fruit, cucumber, mint leaves and water in a large pitcher.
  2. Place in the fridge and let infuse overnight.
  3. To serve, pour infused water into glasses filled halfway with ice. Spoon in a piece or two of fruit for show, and top with a splash of sparkling water (optional).
  4. The vitamin water will stay fresh for a day or three.

Recipe adapted >>>>>  here



Rated 4.4/5 based on 782 customer reviews

Tuesday, September 30, 2014

Instant Pot Creamy Tuscan Chicken Pasta


Instant Pot Creamy Tuscan Chicken Pasta | #chicken #chickenrecipes #chickendinner #easyfoodrecipes #healthyfood #healthyrecipes #Crockpotdinner #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Potrecipeshealthy #Crockpotdishes #Crockpotdinner #Chickencrockpotrecipes #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Crockpotrecipeseasy


Ingredients

  • In an instant pot insert stir together broth, tomatoes, Italian seasoning, garlic, 1/4 tsp salt and 1/4 tsp pepper (season with more at the end if needed).
  • Stir in chicken and pasta (and try to submerge down into broth).
  • Secure the lid in place, be sure pressure valve is set to "sealing" position. Select the "manual" setting or high pressure and set to 5 minutes.
  • After the time is up select "cancel" then use the quick release method to release pressure - which is to carefully turn the valve to "venting" position and step back as steam will release.
  • Once it stops sputtering open lid and immediately stir noodles to separate then stir in spinach, light cream cheese and parmesan.
  • Toss well. Let rest for about 5 - 10 minutes to thicken (it will seem like soup at first but as it rests and cools it will thicken right up).
  • Toss in basil just before serving and serve warm (you can also garnish with a few diced sun dried tomatoes if desired).

Instructions

  1. In an instant pot insert stir together broth, tomatoes, Italian seasoning, garlic, 1/4 tsp salt and 1/4 tsp pepper (season with more at the end if needed).
  2. Stir in chicken and pasta (and try to submerge down into broth).
  3. Secure the lid in place, be sure pressure valve is set to "sealing" position. Select the "manual" setting or high pressure and set to 5 minutes.
  4. After the time is up select "cancel" then use the quick release method to release pressure - which is to carefully turn the valve to "venting" position and step back as steam will release.
  5. Once it stops sputtering open lid and immediately stir noodles to separate then stir in spinach, light cream cheese and parmesan.
  6. Toss well. Let rest for about 5 - 10 minutes to thicken (it will seem like soup at first but as it rests and cools it will thicken right up).
  7. Toss in basil just before serving and serve warm (you can also garnish with a few diced sun dried tomatoes if desired).

recipe adapted>>>>>  here

Monday, September 22, 2014

EASY TIRAMISU MOUSSE

EASY TIRAMISU MOUSSE | #Goodhumorstrawberryshortcaketrifle #Dessertrecipes #Strawberryshortcakeoreotrifle #Tiramisutriflerecipe #Goodhumorstrawberryshortcakecake #Dessertsforparties #Frozensmores #Dessertrecipesvideos #Cookingrecipes #Smoresdessert #Cupcakecakes #Foodrecipes

Ingredients

  • 1 1/2 teaspoons instant coffee (I use the Starbucks Via packs)
  • 1/4 cup hot water
  • 1 cup heavy whipping cream, cold (see note)
  • 1 1/2 cups powdered sugar (see note)
  • 8 ounces marscarpone cheese or Challenge cream cheese (low fat cream cheese is fine)
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 1 ounce semi-sweet baking chocolate

Instructions

  1. Place the instant coffee in the hot water and stir. Let cool for 5 minutes.
  2. Beat heavy whipping cream until stiff peaks form. Chill until ready to use. (Alternately: you can use an 8 ounce carton of whipped topping. See note.)
  3. Mix powdered sugar and marscarpone/cream cheese with a hand mixer until smooth. Mix in vanilla extract and 1 tablespoon of the coffee. Add up to the entire amount of coffee, depending on how strong you want your tiramisu. (I added all of it because that’s how I roll.) Mix in vanilla.
  4. Fold whipped cream into coffee mixture gently. Place the tiramisu in a gallon size ziploc bag that is fitted with a large round or 1M tip.
  5. Pipe a small amount the bottom of each of 4 serving glasses (my glasses were 6 ounce size). Top the layer with a dusting of cocoa powder. Continue layering the tiramisu and cocoa powder. Once you get to the top layer, grate the 1 ounce of semi-sweet baking chocolate over the tops of the serving dishes (instead of the dusting of cocoa powder). This gives a sweet first taste instead of being bitter from the unsweetened cocoa. Chill, covered, in the fridge until ready to serve.

  Recipe adapted >>>>>  here

Thursday, September 18, 2014

Mango Iced Tea

Mango Iced Tea | #Blackberrytearecipe #Blackberryicedtea #Mangoicedtearecipe #Pineapplemangolemonade #Mangoicetearecipe #Mangosweettea #Fruittearecipes #Teaforkids #Peachtearecipe #Cocktaildrinks #Yummydrinks #Smoothiedrinks

Ingredients

  • 6 cups of water
  • 6 black tea bags (I used English breakfast tea)
  • 2 cups of mango nectar or juice
  • honey to taste (optional)
  • 1 1/2 cups of fresh mango slices
  • 2 cups of raspberries
  • mint sprigs for garnish (optional)

Instructions

  1. Bring the water to a boil; add the tea bags and steep for 3-5 minutes or until desired level of strength.
  2. Stir in the mango nectar. Add honey to taste if desired.
  3. Pour the tea into a pitcher. Add the mango slices, reserving a few for garnish if desired.
  4. Chill the tea in the refrigerator for at least one hour.
  5. Stir in the raspberries right before serving. Pour into glasses with ice and garnish with reserved mango slices and mint sprigs if desired.

recipe adapted  >>>>>  here

Monday, September 15, 2014

French Onion Stuffed Chicken

French Onion Stuffed Chicken | #Chickenandasparagusrecipes #Healthydinnerrecipes #Chickencasserolerecipes #Chickendinnerrecipes #Foodrecipeshealthy #Lowcarbchickenrecipes #Cajunchicken #Frenchonionstuffedchickencasserole #Chickenandpeppers #Chickenandmushrooms #Grilledstuffedchicken #Summerdinnerideas

Ingredients

  • 2 tablespoons unsalted butter
  • 4 large onions halved and thinly sliced
  • Pinch of salt and pepper to season
  • 2 teaspoons fresh chopped thyme divided
  • 2 tablespoons white wine, sherry or balsamic vinegar (OPTIONAL)
  • 2 cloves garlic minced
  • 1/2 cup beef broth or stock divided
  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breasts
  • 2 teaspoons garlic powder
  • 1 teaspoon ground thyme
  • 1 cup shredded gruyere cheese (or mozzarella cheese)
  • 4 tablespoons freshly grated parmesan cheese

Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x12-inch baking dish. Set aside.
  2. Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper and half of the fresh chopped thyme. Cook for 5-8 minutes until soft.
  3. Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy (about 15 minutes). Pour in 1/4 cup of broth if pan gets too dry, and keep stirring until onions are browned.
  4. OPTIONAL: Pour in white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavours into the onions. Let cook for a minute until the sauce thickens slightly.
  5. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and let cool slightly.
  6. Cut chicken breasts in half horizontally to create pockets. Season chicken all over and inside pockets with salt, pepper, garlic powder and ground thyme.
  7. Spoon 1-2 tablespoons of caramelized onions into each pocket. Stuff each breast with the cheeses and seal chicken with toothpicks.
  8. Transfer the remaining caramelized onions from the skillet to the prepared baking dish. Mix in remaining 1/4 cup of broth. Set aside.
  9. Heat oil in the same skillet over medium high heat. Sear the stuffed chicken breasts for 4 minutes each side until browned. (They will not be fully cooked. You will finish them off in the oven.)
  10. Arrange chicken on the caramelized onions in the baking dish. Spoon some of the sauce in the dish over each chicken breast. Top with remaining chopped thyme and bake for 15-20 minutes or until fully cooked.
  11. Discard toothpicks. Serve with pan juices and onions.

recipe adapted  >>>>>  here

Friday, September 12, 2014

The Best Steak Marinade

The Best Steak Marinade | #Flanksteakmarinade #Garlicsteakmarinade #Londonbroilrecipes #Skirtsteakrecipes #Steakrecipesvideos #Grilledflanksteakrecipes #Beststeakmarinadegrilling #Grilledsteakmarinaderecipes #Deersteakmarinade #Beefmarinaderecipe #Goodsteakmarinade #Venisonsteakmarinade

Ingredients

  • 1/2 cup soy sauce , (120ml)
  • 1/3 cup olive oil, (80ml)
  • 1/4 cup Worcestershire sauce, (60ml)
  • 1/4 cup minced red onion, (40g)
  • 2 tablespoons honey, (30ml)
  • 2 tablespoons sliced green onions, (10g)
  • 1 tablespoon minced garlic
  • 2 teaspoons chopped thyme
  • 2 teaspoons chopped rosemary
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon red wine vinegar
  • 2 steaks, (ribeye, New York strip, porterhouse, T-bone, skirt, sirloin, flank, flat iron)

Instructions

  1. In a medium-sized bowl whisk together soy sauce, olive oil, Worcestershire sauce, red onion, honey, green onions, garlic, thyme, rosemary, salt, and pepper.
  2. In a small bowl add 1/4 cup of the steak marinade and red wine vinegar, set aside.
  3. Add steak to a baking dish or large resealable plastic bag.
  4. Pour the marinade over, cover, and refrigerate for 30 minutes. Press out the excess air if using a ziplock bag.
  5. Flip steak over and marinate an additional 30 minutes in the refrigerator.
  6. Remove the steak from the marinade and pat dry with paper towels to remove excess moisture from the surface.
  7. Discard marinade.
  8. Cook steaks using the desired cooking method, such as pan sear, reverse sear, or grill.
  9. Transfer steak to a cutting board and tent with foil for 10 minutes before slicing.
  10. Pour reserved marinade over the steak or serve on the side.

recipe adapated >>>>>  here

Wednesday, September 10, 2014

Healthy 1 Minute Low Carb Cinnamon Roll Mug Cake

This healthy 1 Minute Low Carb Cinnamon Roll Mug Cake is also naturally gluten free, vegan, paleo and sugar free!  #Healthymugcake #Ketodietrecipes #Nocarbdiets #Lowcarbbreakfast #Ketorecipeseasy #Ketobread #Healthymugcake #Ketochocolatemugcake #Ketomicrowavedessert #Lowcarbmugcakemicrowave #Ketocinnamonmugcake #Ketodessertmug

Ingredients

  • 1 scoop vanilla protein powder (32-34 grams)
  • 1/2 tsp baking powder
  • 1 T coconut flour
  • 1/2 tsp cinnamon
  • 1 T granulated sweetener of choice*
  • 1 large egg OR 1/4 cup liquid egg whites (see notes for Vegan option)
  • 1/4 cup milk of choice (I used unsweetened almond)
  • 1/4 tsp vanilla extract
  • 1 tsp granulated sweetener of choice
  • 1/2 tsp cinnamon

Instructions

  1. For the microwave option
  2. Grease a microwave safe bowl with cooking spray and add the protein powder, baking powder, coconut flour, cinnamon, sweetener of choice and mix well.
  3. Add the egg/whites and mix into the dry mixture. Add the milk of choice and vanilla extract- If batter is too crumbly, continue adding milk of choice until a very thick batter is formed. granulated sweetener of choice and extra cinnamon and swirl over the top. Microwave for 60 seconds, or until just cooked in the centre. Top with glaze and enjoy!
  4. For the oven option
  5. Follow as above, but bake in the oven at 350 Farenheit for 8-15 minutes, depending on consistency desired- Mug cake is cooked once a toothpick comes out 'just' clean from the center.

recipe adapted : here

Tuesday, September 9, 2014

LEMON GARLIC BUTTER SHRIMP WITH ASPARAGUS

LEMON GARLIC BUTTER SHRIMP WITH ASPARAGUS | #Groundbeefrecipesfordinner #Wwfreestylerecipesdinner #Hamburgerhelperhomemade #Groundbeefrecipeseasy #Cheeseburgercasserole #Hamburgermacandcheese #Healthydinnerrecipes #Dinnerideas #Easydinnerrecipes #Cookingrecipes #Shrimpdishes #Seafoodrecipes

Ingredients

  • Shrimp:
  • 1.5 lbs medium raw shrimp (peeled and deveined, tail-on or tail-off)
  • 2 tbsp butter
  • 1 tbsp minced garlic
  • 1 tsp italian seasoning
  • 1/4 tsp onion powder
  • salt and pepper (to taste)
  • 1/4 tsp smoked paprika (or regular)
  • Asparagus:
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 lb asparagus
  • salt (to taste)
  • Garnishment:
  • 2 tbsp parsley
  • 1/2 lemon (juiced)

Instructions

  1. Place a large non-stick skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper (to taste). Allow to cook 1-2 minutes on one side.
  2. Add the minced garlic, italian seasoning, onion powder and smoked paprika. Stir to combine and flipping the shrimp to cook on the opposite side.
  3. Cook for 1-2 minutes or until the shrimp has turned pink. Transfer to a plate and cover with foil to keep warm.
  4. Combine the butter and olive oil to the same pan. Once the butter has melted, add the asparagus. Season with salt (to taste). Allow to cook until the asparagus is fork-tender. Approximately 4-6 minutes. Time will be dependent on how thick the asparagus is.
  5. Add the shrimp back to the pan. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow to cook for 1-2 minutes.
  6. Remove from heat, garnish with parsley and serve immediately.

Recipe adapted >>>>>  here

Monday, September 8, 2014

Vegetarian Ramen

Easy Vegetarian Ramen Recipe | #Veganrecipesdinner #Veggierecipes #Veganrecipeseasy #Stuffedsweetpotatorecipes #Cauliflowerrecipes #Healthydinnerrecipesvegetarian #Vegetarianmeals #Meatlessmeals #Brusselsproutrecipes #Cookingrecipes #Trendingrecipes #Beefrecipes

Ingredients

  • 8 cups good low-sodium vegetable broth (this is my favorite by far)
  • 1 ounce dried shiitakes (15-20 mushrooms)
  • 1/4 cup low-sodium tamari or other good soy sauce
  • 2 tablespoons vegetable oil, divided
  • 1 small yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 1/2-inch piece fresh ginger, peeled and minced
  • 1 tablespoon good butter
  • 1 tablespoon white miso paste
  • 1 tablespoon mirin (rice wine)
  • 10 ounces baby spinach
  • 4 eggs
  • 10 ounces sliced fresh shiitake mushrooms
  • 4 servings fresh or dry ramen noodles*
  • One 6-ounce package baked tofu, at room temperature
  • 2 to 3 scallions, white and green parts sliced
  • Gomasio (sesame salt)
  • Toasted sesame oil with hot chili

Instructions

  1. Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.
  2. Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.
  3. In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.
  4. Bring a large pot of unsalted water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and set aside.
  5. Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.
  6. Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.
  7. While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.
  8. To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table. Serve with chopsticks and large spoons.

RECIPE ADAPTED >>>>>  here

Saturday, September 6, 2014

CHOCOLATE QUINOA CRISPS

CHOCOLATE QUINOA CRISPS | #Tastydishes #Dessertrecipes #Ketochickencasserole #Goodfood #Peanutbutterfatbombs #Easysoftflatbreadrecipe #7layerbars #Snickerdoodlecheesecakebars #Raspberrydesserts #Nobakeraspberrycheesecake #Rasberrycheesecake #Brownsugartoffeeblondiebars

Ingredients

  • 1/2 cup refined coconut oil, melted
  • 1/4 cup agave nectar
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 1/2 cup puffed quinoa

Instructions

  1. In your bowl, whisk together the coconut oil, agave nectar, cocoa powder, and vanilla until smooth.
  2. Fold in the puffed quinoa.
  3. Use a cookie scooper to scoop about 8 mounds on a lined baking sheet.
  4. If the mixture is chilly, it will harden, so microwave it for about 10 seconds to loosen it up if needed.
  5. Use your fingers to gently press the tops to flatten them out.
  6. Pop in the fridge or freezer for 1 hour until harden.
  7. Transfer to a bag or container and store in the fridge until you’re ready to eat!

  Recipe adapted >>>>>  here

Friday, September 5, 2014

ONE PAN HONEY GARLIC CHICKEN AND VEGGIES

ONE PAN HONEY GARLIC CHICKEN AND VEGGIES #chicken #chickenrecipes #chickendinner #easyfoodrecipes #healthyfood #healthyrecipes #HONEYGARLIC #CHICKEN AND #VEGGIES #Cookingrecipes #Onepanmeals #Onepandinner #Easydinnerrecipes #Honeygarlicchicken #Chickendishes #Cookingrecipes #Crockpotrecipes #Healthyrecipes #Chickendishes #Lowcarbrecipes #Ketodietrecipes

Ingredients

  • 3 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste
  • 16 ounces baby red potatoes, halved
  • 4 boneless, skinless chicken breasts
  • 24 ounces broccoli florets*
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper, to taste. Set aside.
  3. Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Add chicken in a single layer and brush each chicken breast with honey mixture.
  4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until caramelized and slightly charred.
  5. Serve immediately, garnished with parsley, if desired.

recipe adapted >>>>>  here

Thursday, September 4, 2014

Keto Butter Sugar Cookies

Keto Butter Sugar Cookies | #Ketoshortbreadcookies #Ketocookiescoconutflour #Lowcarbcreamcheesecookies #Ketosweetseasy #Easyketodessert #Ketoalmondbuttercookies #Ketosugarcookies #Ketocookierecipes #Healthysugarcookies #Glutenfreesugarfreecookies #Glutenfreesugarfreerecipes

Ingredients

  • 1 ¼ c. Almond flour
  • ¾ c. Swerve or other keto friendly sweetener
  • 1 Stick of butter
  • 1 tsp. Baking powder
  • 1 Egg beaten
  • 1 tsp. Vanilla extract
  • Dash of salt

Instructions

  1. Combine one stick of butter and ¾ of a cup of Swerve sweetener in mixing bowl. Mix butter and Swerve together until creamy.
  2. In another bowl, combine almond flour and baking powder.
  3. In the mixing bowl with the butter mixture, add 1 beaten egg and 1 tsp of vanilla. Mix together until smooth
  4. .
  5. Add dry ingredients to wet ingredients, and mix on high speed until thoroughly combined.
  6. Place the dough in plastic wrap. Wrap the dough tightly, and place in the fridge for at least 1 hour.
  7. After 1 hour remove the dough from the fridge and Preheat the oven to 325 degrees
  8. Roll the dough into small balls about the size of a large marble. Place 12 on a baking sheet. These cookies will expand so leave space between each cookie.
  9. Using a fork, press down gently on each of the cookie dough balls*.
  10. Bake the cookies for 10-15 minutes, remove the cookies when they are golden brown. Let the cookies sit and cool on the baking sheet for several minutes. They will harden as they cool, making them easier to remove.

Recipe has been adapted from >>>>>  here

Tuesday, September 2, 2014

Creamy Beer Cheese Chicken With Crispy Bacon

Creamy Beer Cheese Chicken With Crispy Bacon | #Cookingrecipes #Poultryrecipes #Chickendinner #Fooddishes #Chickenmaindishes #Maindishrecipes #Beerrecipesfood #Alicespringschickenrecipe #Outbackalicespringschickenrecipe #Porkchoprecipes #Delihamrecipes #Alicespringschickenoutbackcopycat



Ingredients

  • Chicken:
  • 4 large boneless and skinless chicken breasts
  • 1 /2 cup (125 ml) lager
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • Cracked pepper
  • Sauce:
  • 150 grams bacon, diced
  • 2 tablespoons butter, optional
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons flour
  • 1 1/4 cup milk (I use 2%, but you can use skim or full cream.)*
  • 1/2 cup (125 ml) lager
  • 1/2 cup (125 ml) good quality low sodium chicken stock
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon vegetable stock powder
  • 1 teaspoon Dijon mustard
  • Dash of hot sauce
  • 2/3 cup shredded Cheddar, (add more to suit your tastes)
  • Salt and/or pepper to taste, if desired


Instructions

  1. Combine lager, garlic, salt and pepper in a shallow bowl. Add in the chicken breasts, cover with plastic wrap and allow to marinade in the refrigerator for 2 hours if time allows, or over night for a deeper flavour.
  2. When ready to cook, take out of the fridge for at least 20 minutes before cooking. Heat skillet or pan over medium – high heat. Drain chicken from marinade and fry breasts in a small amount of oil until golden browned on both sides and completely cooked through the centre (about 6-8 minutes per side, depending on the thickness of your chicken breasts). Fry in batches of two if you need to.
  3. Transfer chicken to a warm plate.
  4. In the same pan, cook bacon until crisp, (about 6 minutes). Transfer the bacon to a paper towel-lined plate to let drain.
  5. To the remaining bacon fat in the pan, add the onion and celery, and cook until soft, about 6 minutes. (If there is no remaining bacon fat, melt the butter in the pan instead). Then add garlic and cook until fragrant, (about 1 minute).
  6. Pour in the beer and allow to reduce slightly (about 3-4 minutes).
  7. Add in the flour and cook until golden, (about 3 minutes), then slowly add the stock, whisking until flour has combined with the liquid. Whisk in the the milk and let simmer, while whisking occasionally, until thickened.
  8. Stir in Worcestershire sauce, mustard and hot sauce.
  9. Remove from heat and stir in cheese. Mix until cheese has melted, then stir in 3/4 of the crumbled bacon. Taste test and add any extra salt, pepper, cheddar or beer.
  10. Arrange chicken back into the pan and allow to warm through. Garnish with chives or parsley and the remaining bacon.

Recipe has been adapted from >>>>>  here



Rated 4.9/5 based on 381 customer reviews

Friday, August 29, 2014

No Bake Black Forest Cheesecake Pie

No Bake Black Forest Cheesecake Pie | #Dessertrecipesvideos #Whitechocolateraspberrycheesecake #Nobakebrowniebattercheesecake #Summerdesserts #Cheesecakerecipesvideos #Whitechocolateraspberrycake #Easynobakedesserts #Pineappledessert #Heavywhippingcreamrecipesdeserts #Miniblueberrycheesecakes #Nobakepineapplecheesecake #Cakerecipes

Ingredients

  • 1 ready-to-use chocolate crust (Oreo or chocolate graham cracker crust)
  • 1 package (8 oz) cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 carton (8 oz) Cool Whip, thawed
  • 1/4 cup cocoa powder
  • 2 tablespoons powdered sugar
  • 1 can (21 oz) cherry pie filling

Instructions

  1. In a mixing bowl, beat cream cheese and granulated sugar until smooth and combined.
  2. Add in sour cream and vanilla extract. Beat together until combined. Fold in Cool Whip with a spatula and stir until it's mixed well.
  3. Spread half of the mixture into the ready-to-use pie crust.
  4. Add cocoa powder and powdered sugar to the remaining cream filling and beat together until combined.
  5. Spread evenly over the cream cheese layer.
  6. Cover and let refrigerate for at least 6 hours or overnight works really good too. Cut into slices and serve each slice with some cherry pie filling.

recipe adapated >>>>>  here

Wednesday, August 27, 2014

Baked Parmesan Chicken

Baked Parmesan Chicken | #Longhornparmesancrustedchicken #Crispygarlicchicken #Parmcrustedchicken #Crustedchickenrecipes #Thinchickenbreastrecipes #Italiancrustedchicken #Meltinyourmouthchicken #Foodrecipes #Healthybakedchickenrecipes #Bakedchickenrecipeseasy #Easybakedchickenrecipes #Bakedlemonchicken

Ingredients

  • 6 chicken breast tenderloins
  • 3 tbsp butter
  • 1/4 cup dry bread crumbs
  • 1/2 cup shredded Parmesan
  • 1 tsp oregano
  • 1 tsp parsley
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Melt butter in a medium dish.
  2. Add dry bread crumbs to a second medium dish.
  3. Add in shredded Parmesan cheese
  4. Mix oregano, parsley, paprika, salt, and pepper into the bread crumbs and Parmesan cheese
  5. Dip one of the pieces of chicken into the melted butter and immediately dip it into the breadcrumb/cheese mixture.
  6. Repeat with each of the remaining pieces of chicken.
  7. Place your oven preheated to 400 degrees.
  8. Bake for 20-25 minutes until chicken is done.

recipe adapted >>>>>  here

Tuesday, August 26, 2014

Quick Teriyaki Chicken Rice Bowls


Quick Teriyaki Chicken Rice Bowls | #Japanesefood #Hummuslunchideas #Cookingrecipes #Healthyeating #Lunchmealprep #Healthysnacks #Healthymealprep #Mealprepfortheweek #Lunchrecipes #Mealprepbowls #Healthylunch #Healthyeating


Ingredients

  • 1 lb boneless skinless chicken breast, cut into bite size pieces
  • salt and pepper
  • for the sauce:
  • 1/4 cup packed light brown sugar
  • 1/4 cup low-sodium soy sauce
  • 2 Tablespoons rice or apple cider vinegar
  • 1/2 teaspoon ground ginger
  • 2 cloves garlic minced
  • 1 Tablespoon cornstarch
  • additional:
  • rice
  • steamed broccoli


Instructions

  1. Cook rice according to instructions on packaging.
  2. Steam broccoli.
  3. Season chicken pieces with salt and pepper and place in large non stick skillet.
  4. Cook until done, stirring often.
  5. In a small bowl or a measuring cup, combine brown sugar, soy sauce, ginger, garlic, vinegar and cornstarch. Whisk together until there are no cornstarch lumps. Add sauce to chicken and cook stirring constantly, until it thickens into shiny glaze.
  6. Remove from heat and serve immediately with rice and steamed broccoli.

recipe adapted >>>>>  here



Rated 5/5 based on 332 customer reviews

GARLIC PARMESAN BROCCOLI AND POTATOES IN FOIL

GARLIC PARMESAN BROCCOLI AND POTATOES IN FOIL | #Scallopedpotatoeseasy #Homemadescallopedpotatoes #Foodrecipesvideos #Scallopedpotatoescheesy #Bestscallopedpotatoes #Potatorecipesvideos #Meatlessmonday #Meatlesspotpie #Healthyrecipes #Veggierecipes #Veggiedishes #Dinnerrecipes 
Ingredients
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon onion powder Kosher salt and freshly ground black pepper, to taste
  • 24 ounces broccoli florets*
  • 16 ounces baby potatoes, halved
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

 DIRECTIONS:
  1. Preheat oven to 400 degrees F.
  2. In a small bowl, whisk together olive oil, garlic, Italian seasoning and onion powder; season with salt and pepper, to taste.
  3. Cut four sheets of foil, about 12-inches long. Divide broccoli and potatoes into 4 equal portions and add to the center of each foil in a single layer.
  4. Fold up all 4 sides of each foil packet. Spoon the garlic mixture over the broccoli and potatoes.
  5. Fold the sides of the foil over the vegetables, covering completely and sealing the packets closed.
  6. Place foil packets in a single layer on a baking sheet. Place into oven and bake until tender, about 12-14 minutes.*
  7. Serve immediately, sprinkled with Parmesan and parsley, if desired.
Recipe Adapted here

Sunday, August 24, 2014

HOMEMADE PANCAKES WITH BLUEBERRIES

HOMEMADE PANCAKES WITH BLUEBERRIES | #Instantpoteggmoldrecipes #Instantpotangelfoodcake #Monkeybreadinstantpot #Easyinstantpotrecipesforbeginners #Instantpotketorecipes #Instantpotmeatloaf #Snacksforkids #Kidfriendlymeals #Blueberrypancakes #Corndognuggets #Hotdognuggets #Kidfriendlybreakfastideas



Ingredients

  • 1 cup All-purpose Flour
  • 1/2 tbsp Sugar (optional)
  • 1 tsp Baking Powder
  • 1/8 tsp Salt
  • 1 Egg
  • 3/4 cup Milk
  • 1 tbsp Melted Butter (cooled)
  • OPTIONAL: Blueberries and Maple Syrup


Instructions

  1. INSTANT POT
  2. In a large bowl, mix together the flour, sugar, baking powder and salt.
  3. In a small bowl, beat the eggs and then add the milk and butter.
  4. OPTIONAL: Add 1-2 tablespoons of maple syrup to the wet mixture.
  5. Gently add the wet mixture to the dry mixture and stir until just combined (there will be lumps).
  6. Gently fold in the blueberries.
  7. Divide the mixture equally into the silicone tray. Each should be about 3/4 of the way full.
  8. Cover the silicone tray with a paper towel followed by foil. The foil should wrap around the edges to ensure no condensation seeps in.
  9. Add 1.5 cups of water to the Instant Pot.
  10. Add the metal trivet that came with the Instant Pot to the bottom.
  11. Place the foil covered silicone tray on top of the trivet.
  12. Place the lid on top with the valve in the sealed position.
  13. Press the "cake" setting button and set for 5 minutes.
  14. NPR for 2-3 minutes and then QR.
  15. Remove the silicone tray from the Instant Pot and turn out on a flat surface. To help with removal, press the flat part on the bottom of the trays vs squeezing the sides.
  16. Serve with butter, maple syrup and more blueberries and enjoy immediately!
  17. STOVETOP/GRIDDLE
  18. Pre-heat a griddle or non-stick large skillet to medium-low heat.
  19. In a large bowl, mix together the flour, sugar, baking powder and salt.
  20. In a small bowl, beat the eggs and then add the milk and butter.
  21. OPTIONAL: Add 1-2 tablespoons of maple syrup to the wet mixture.
  22. Gently add the wet mixture to the dry mixture and stir until just combined (there will be lumps).
  23. Gently fold in the blueberries.
  24. When griddle is fully heated (don't use it too early!!) ladle a scoopful of batter onto the griddle or skillet. Adjust for your size preference.
  25. When the pancake is browned on the bottom and bubbles rise to the surface, flip and cook until the second side is lightly browned.
  26. Transfer to a plate and serve immediately.

recipe adapted  >>>>>  here



Rated 4.9/5 based on 738 customer reviews