Thursday, February 27, 2014

Blueberry Broccoli Spinach Salad

Blueberry Broccoli Spinach Salad | #Israelifood #Warmkalesaladwithgoatcheese #Eggsaladsandwich #Avocadodressingrecipe #Warmkalesaladrecipes #Healthyrecipes #Olivegardensaladingredients #Spinachstrawberrysaladrecipes #Strawberrywalnutsalad #Sidesaladrecipes #Fruitsalad #Summersalads

 

Ingredients

  • 4 oz fresh baby spinach
  • 1/2 cup chopped broccoli
  • 1/2 a ripe avocado
  • 1/4 cup blueberries
  • 1/4 cup crumbled feta cheese
  • 2-4 TBSP dried cranberries
  • 2-4 TBSP roasted sunflower seeds (I used unsalted)
  • black pepper to taste (optional)
  • POPPY SEED RANCH DRESSING:
  • 1/2 cup of plain greek yogurt or sour cream
  • 1/4 cup of buttermilk extra if desired
  • 1/4 cup good quality mayonnaise homemade or store bought
  • 1 clove garlic
  • 1/2 tsp lemon juice or white vinegar
  • 1 tsp poppy seeds
  • 1/2 tsp dried parsley
  • 1/2 tsp dried dill
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • 1/8-1/4 tsp garlic powder to taste
  • 1/8 tsp sea salt
  • 1/8 tsp black pepper

Instructions

  1. Start with the dressing (skip if using premade)
  2. Ranch dressing always tastes it’s absolute best made ahead of time. Whisk and chill for a few hours before serving or make things simple by tossing it together the night before.
  3. Peel 1 clove of garlic, then smash and mince it into a paste.
  4. Season with salt.
  5. Combine salted garlic paste with remaining dressing ingredients and whisk well.
  6. Pop in the fridge to chill for a few hours for flavors to set.
  7. Wash + dry spinach.
  8. Combine with broccoli, blueberries, dried cranberries, avocado, feta cheese, and sunflower seeds.
  9. Toss with dressing and serve.
  10. Season with black pepper, to taste.

recipe adapted >>>>>  here

Monday, February 24, 2014

Easy Keto Pecan Pie Mug Cake

Easy Keto Pecan Pie Mug Cake | #Hersheysketochocolatecake #Ketopumpkinrecipes #Ketofallrecipes #Ketochocolatemugcake #Ketocinnamonmugcake #Ketomugcakeeasy #Ketomugcakeeasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketobrownieseasy #Ketomicrowavedessert #Lowcarbmugcakemicrowave

Ingredients

  • Mug Cake Base:
  • 2 tbsp (0.5oz/16g) finely ground coconut flour
  • 2 tbsp (0.5oz/16g) finely ground almond flour
  • 2 tbsp (1oz/28g) pure brown erythritol or 1.5 tbsp (20g) Golden Monk Fruit Sweetener or 1:1 brown erythritol blend)
  • 1 egg
  • 1 tbsp (15ml) unsweetened almond milk
  • 1 tbsp (15ml) melted butter
  • ½ tsp (gluten-free) baking powder
  • ½ tsp sugar-free vanilla extract
  • Pecan Pie Topping (amounts for 1 standard mug - double if you use 2 ramekins):
  • 1 oz (30g) pecans, roughly chopped
  • 1 tbsp (0.5oz/14g) pure brown erythritol or 2 tsp (0.35oz/10g) Golden Monk Fruit Sweetener or 1:1 brown erythritol blend)
  • 2 tbsp (1oz/28g) butter
  • ½ tsp sugar-free vanilla extract

Instructions

  1. Add all of the ingredients for the mug cake base into a middle-sized bowl. Whisk until you get a smooth and chunk-free dough.
  2. Grease your microwave-safe mug or ramekin with cooking oil that doesn't have a strong taste (I like to use coconut oil, butter or avocado oil).
  3. Add your cake batter into your mug or ramekin (the mug should be at least double the size of the mixed ingredients).
  4. Instructions: Microwave
  5. Microwave for about 1-3 minutes. (The cooking time in your microwave may vary heavily depending on what microwave and what settings you're using. A broad rule of thumb: Approx. 1 Minute at 1200 Watt and more like 2-3 minutes at 600 Watt. If you don't know the Wattage power of your microwave I'd recommend baking your mug cake for a shorter time period (60 seconds) first and continue baking for a few more seconds if needed. This will avoid that the mug cake dries out. You can test if your mug cake is completely cooked by pricking the center with a toothpick - if it comes out "clean" it's ready!
  6. Instructions: Oven
  7. Preheat your oven to 350 degrees Fahrenheit (180°C). Follow the same steps as above. Bake your mug cake for about 10-15 minutes. You can test if your mug cake is completely cooked by pricking the center with a toothpick - if it comes out "clean" it's ready!
  8. Prepare the Keto Pecan Pie Topping:
  9. Roughly chop your pecan halves.
  10. Add all of the ingredients for the keto pecan pie topping into a small non-sticking pot and melt the butter on low to medium heat. Stir while the butter is melting and make sure that everything is thoroughly mixed.
  11. Once your mug cake has finished baking, add the pecan pie topping on top of it. ☞ The amounts given on the recipe card are enough for a mug cake baked in a standard mug (approx. 300ml). I personally prefer using two ramekins with a diameter of 9cm/3.5" most of the time - if you also use ramekins, you have to double the amounts given for the pecan pie topping on the recipe card so it's enough for both ramekins.
  12. I prefer to eat this keto pecan pie mug cake while it's still warm - it's so comforting! But it tastes just as good if it's cold!
  13. Cover with plastic wrap and store for up to 3 days in your fridge.

Recipe has been adapted from >>>>>  here

Saturday, February 15, 2014

Copycat Texas Roadhouse Rolls with Cinnamon Butter

Copycat Texas Roadhouse Rolls with Cinnamon Butter | #Copycat #Texas #Roadhouse #Rolls with #Cinnamon #Butter #healthydinner #roadhouseroll #Cooking #Yummy #food #Restaurant #Easy #Bread #Thanksgiving #Delicious #dinner #Yeast

Ingredients

  • 1 pkg. active dry yeast, 2 ¼ teas.
  • ¼ cup warm water, about 100 degrees
  • 1 cup milk
  • 2 tablespoons butter, softened
  • 1 tablespoon butter, melted
  • ¼ cup + 1 teaspoon sugar
  • 3 ½ -4 ½ cups flour
  • 1 teaspoon salt
  • 1 egg
  • ___Cinnamon Butter Ingredients
  • 1 stick butter, softened
  • 1 teaspoon cinnamon
  • 1 tablespoons honey
  • 2 tablespoons powdered sugar

Instructions

  1. Heat milk to 180 degrees n a pot on the stove or microwave safe bowl or measuring cup in the microwave.
  2. Remove the milk from heat and add the butter. Let cool to 120 degrees.
  3. Dissolve yeast with 1 teaspoon sugar in the warm water.
  4. Let sit for 5 minutes.
  5. In a stand mixer bowl add the yeast, milk, sugar, salt and 1 cup flour.
  6. Combine with whisk or paddle attachment.
  7. Add egg and beat until combined.
  8. Add 2 more cups of flour one at a time scraping down the sides and mixing after each addition.
  9. Change to dough hook and add flour ½ cup at a time on low speed until dough forms and pulls away from the sides.
  10. Knead the dough with the dough hook on medium until the dough is smooth, 3-4 minutes.
  11. Grease a large bowl with oil or cooking spray.
  12. Lightly dust counter with flour and turn dough out. (Be sure to dust your hands as the dough will be sticky.)
  13. Form the dough into a ball and place in greased bowl.
  14. Turn over once to oil both sides of the dough. Cover and place in a warm place at least 1 hour or until doubled in size. I put it in the oven with the inside light left on.
  15. Turn out on to a well-floured surface. Dust a rolling pin with flour and roll out to ½ inch thick. Using a dough scraper or pizza cutter cut out rectangles of dough about 2x3 inches.
  16. Take the rectangles and fold the short edges under, meeting in the middle to make a rounded shape on top.
  17. Place on lightly greased cookie sheet; cover and let sit until doubled, about 15 minutes.
  18. Preheat oven to 350 degrees F. (Make sure to remove the rolls if you are letting them rise in the oven.)
  19. Bake at 350 degrees F until deep golden brown, 11-13 minutes. Remove and brush with melted butter.
  20. Serve warm with cinnamon butter.
  21. Cinnamon Butter Instructions:
  22. Cream together ingredients in medium bowl. Enjoy on warm rolls.

recipe adapted >>>>>  here

Sunday, February 9, 2014

Chicken and Avocado Tacos

Chicken and Avocado Tacos | #Chicken and #Avocado #Tacos #Ketosnacks #Chickenandavocadotacos #Avocadospinachdip #Avocadorecipeshealthy #Cookingrecipes #Healthydietrecipes #Foodanddrink #Yummysweets #Chexmixrecipestraditional #Snackideas #Cornpopstreats #Sweettreats



Ingredients

  • 1 pound chicken, cut into bite sized pieces
  • 1 tablespoon taco seasoning
  • 1 tablespoon oil
  • 12 small corn tortillas, warmed
  • 1/2 cup salsa verde
  • 1 avocado, sliced
  • 1/2 cup sour cream (optional)
  • 1 tablespoon cilantro, chopped (optional)


Instructions

  1. Marinate the chicken in the mixture of the oil and taco seasoning for 20 minutes to overnight.
  2. Cook the chicken in a skillet over medium-high heat until cooked through and lightly golden brown on all sides.
  3. Assemble the tacos, and enjoy!

recipe adapted >>>>>  here


Wednesday, February 5, 2014

No Bake Marshmallow Pumpkin Pie

No Bake Marshmallow Pumpkin Pie | #NoBake #Marshmallow #Pumpkin #Pie #Dessertrecipes #Thanksgivingrecipes #Cookingrecipes #Yummysweets #Falldesserts #Deliciousdesserts #Grahamcrackerrecipes #Coolwhipdesserts #Grahamcrackercrustpie #Nobakepies #Grahamcrackerdessert #Pumpkindesserts

Ingredients

  • 1 bag (10 oz) large marshmallows
  • 1 cup pure pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 carton (8 oz) Cool Whip (thawed)
  • 1 (9-inch) store-bought graham cracker crust

Instructions

  1. In a sauce pan, over low or medium-low heat, combine the marshmallows, pumpkin, cinnamon, pumpkin pie spice, and salt. Stirring very frequently, let it melt and mix together until it's smooth and combined.
  2. Transfer the hot mixture into a mixing bowl and let it cool down to room temperature. About 30 minutes.
  3. Once cooled, add the carton of thawed Cool Whip and stir together until completely combined and much lighter in color. Put mixture inside the graham cracker crust and spread out evenly.
  4. Cover the pie with the enclosed lid from the crust and put it in the fridge for at least 6 hours to thicken up and come together.
  5. Slice and serve with additional Cool Whip or freshly whipped cream.

recipe adapted >>>>>  here

Tuesday, February 4, 2014

BAKED ZITI WITH RICOTTA RECIPE

BAKED ZITI WITH RICOTTA RECIPE | #Easydinnerrecipesforfamilywithkids #Freezermealsfornewmoms #Healthyfreezermeals #Beefstewfreezermeal #Healthydinnerrecipesforfamily #Crockpotrecipes #Chickentetrazzinirecipes #Creamofchickensouprecipes #Creamofmushroomsouprecipes #Recipeswithsteak #Linguinerecipeschicken #Casseroleswithchicken

Ingredients

  • 230 g (8 oz) ziti or penne or similar pasta
  • 1-2 Tbsp olive oil
  • 1 Tbsp butter
  • 1 medium onion, chopped
  • 2 cloves garlic
  • 3 cups crushed tomatoes with juice
  • 1/2 tsp Italian seasoning (oregano, basil and thyme)
  • 1-2 tsp sugar
  • 1 Tbsp red wine, optional
  • 2 cups water
  • salt, black pepper
  • 1 cup (230 g) ricotta cheese
  • 1/2 cup (60 g) mozzarella, cut into small cubes
  • 1/4 cup Parmesan cheese grated
  • 1 small egg

Instructions

  1. OPTIONAL STEP: Soak ziti pasta in salty water while you're preparing the sauce (to shorten cooking time).
  2. Saute onion in olive oil and butter until soft. Add garlic, tomatoes, wine, sugar and seasonings and cook for about 5-10 minutes.
  3. Drain pasta, add it together with 2 cups water to tomato sauce in the pot. Bring to boil, cover and cook on low boil, stirring from time to time, until pasta is tender, about 10-15 minutes.
  4. Combine ricotta, mozzarella, Parmesan cheese and egg. Season with salt. Stir half of the mixture into pasta and dollop remaining on top.
  5. Transfer the pan to the 500 F (260 C) preheated oven. Bake One Pot Baked Ziti with Ricotta until cheese has melted and starts browning, about 5 minutes.
recipe adapted  >>>>>  here