Monday, March 31, 2014

Shrimp Quesadillas Recipe

Shrimp Quesadillas Recipe | #Shrimptacoswithcabbageslaw #Cookingshrimponstove #Seafoodlasagnarecipe #Howtocookshrimponthestove #Blackenedshrimptacos #Shrimpstovetop #Quesadillarecipeschicken #Shrimpquesadillarecipes #Chickenfajitarecipe #Tacotuesdayrecipes #Phillycheesesteakquesadilla #Chickenquesadillarecipes

Ingredients

  • 1 pound uncooked medium shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 cup onion chopped
  • 1/2 cup bell pepper chopped
  • 2 cloves garlic minced
  • 2 tablespoons taco seasoning or 1 tablespoon chili powder and 1/2 teaspoon EACH garlic powder, onion powder, dried oregano, paprika, ground cumin, salt, black pepper
  • 1-2 cups melting cheese mozzarella, cheddar, Mexican blend or Monterey Jack
  • 6-8 Medium flour tortillas

Instructions

  1. Heat 1 tablespoon oil in a large skillet or pan. Add the chopped onion, bell pepper, and garlic to the pan. Cook for 1 minute or until tender.
  2. Add the shrimp and taco seasoning and cook for another 1-2 minutes or until shrimp begins to turn pink.
  3. Transfer the mixture to a bowl and rinse and whip down the pan with a paper towel. Return the pan to the heat and spray cooking spray or brush with about 1 teaspoon vegetable oil.
  4. Place a tortilla in the pan and sprinkle cheese on one side of the tortilla. Spoon about 5-6 shrimp or enough to cover with another sprinkle of cheese. Fold tortilla in half. Cook for 2-3 minutes on each side or until golden and crispy. Repeat for reaming tortillas.
  5. Serve with Sour cream, salsa, or guacamole.

Recipe adapted >>>>>  here

Sunday, March 30, 2014

Cream Of Mushroom Paleo Casserole

Cream Of Mushroom Paleo Casserole | #Paleocasserole #Cauliflowergnocchirecipe #Wholefoodrecipes #Paleocasserolerecipes #Paleosalads #Whole30butternutsquash #Wholefoodrecipes #Cookingrecipes #Realfoodrecipes #Easywhole30recipes #Whole30mealplan #Paleowhole30

Ingredients

  • Base
  • 4 cups cauliflower rice
  • 8 oz crimini mushrooms
  • 1 cup chopped fresh basil
  • 1 small red onion chopped
  • 3 medium garlic cloves minced
  • Sauce
  • 1 can full fat coconut milk be sure to use full fat canned coconut milk (otherwise, it won't be thick and creamy). I use Thai Kitchen brand.
  • 1 cup chicken broth or beef broth
  • 1 large egg
  • 1/4 cup nutritional yeast
  • 1/4 cup tapioca flour
  • 1-2 tablespoons Italian spice blend
  • 1 1/2 teaspoon poultry seasoning
  • 1 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • fresh cracked pepper to taste

Instructions

  1. Preheat oven to 350F. Grease a 8" square casserole baking dish with avocado oil.
  2. In a skillet, sauté the chopped onions and minced garlic in water or oil until soft.
  3. Layer in the cauliflower rice, sautéed onions and garlic, mushrooms, and fresh basil into the casserole dish and set aside.
  4. Add all the ingredients for the sauce into a saucepan. Blend using a hand immersion blender or whisk. Once the mixture is smooth, bring to a simmer and continue to whisk (or if you are using a hand blender- just blend it on occasion). Simmer and whisk for a few minutes until the sauce thickens, then take off the heat and pour over the casserole.
  5. Bake casserole on 350F for about 55 minutes until the edges are golden.

recipe adapted >>>>>  here

Thursday, March 27, 2014

No Bake Peanut Butter Granola Cups

No Bake Peanut Butter Granola Cups | #Healthyfoodvideos #Bananasushi #Breakfastcookieshealthy #Healthybreakfastvideos #Bananarecipeshealthy #Ricecakerecipes #Simplerecipes #Healthysnackstomake #Nobakepeanutbuttergranolacups #Weightwatchersmealsbreakfast #Healthynobakesnacks #Healthydesserts No Bake Peanut Butter Granola Cups are easy and healthy snack for kids and adults and perfect breakfast to grab and go


Ingredients

  • 2 ½ cups granola
  • 1 cup peanuts-chopped
  • 3 Tablespoons peanut butter
  • 3 Tablespoons honey (or more if needed)
  • Filling:
  • 1 cup peanut butter-melted
  • Topping:
  • 12 oz. dark chocolate-finally chopped
  • 1 Tablespoon coconut oil

Instructions

  1. To make Peanut Butter Granola Cups, in a bowl combine granola, chopped peanuts, peanut butter and honey. If the mixture is too dry add more honey to get sticky consistency of the mixture.
  2. Grease cupcake pan and divide the mixture in 12 cups. Press the mixture well to hold together and make a dent in the center of each cup. Freeze for 5-10 minutes, until the cups are firm.
  3. Then, melt peanut butter and pour int the center of each granola cup. Now, freeze for another 5-10 minutes, until firm.
  4. Finally, melt dark chocolate and coconut oil and spoon melted chocolate on top of peanut butter. Chill until chocolate has set.
  5. Store in the fridge in air-tight container., or freeze for longer storage.

recipe adapted  >>>>>  here

delicious baked eggplant parmesan with

delicious baked eggplant parmesan with | #Bakedeggplantparmesan #Califlowerrecipes #Friedeggplantparmesan #Eggplantrecipesparmesan #Cauliflowerparmesancrisps #Eggplantcasserolerecipes #Eggplantricottacasserole #Eggplantparmesanwithricottacheese #Cookingrecipes #Veggierecipes #Veggiedishes #Vegetablerecipes

Ingredients

  • 3 medium eggplants
  • 1 teaspoon salt
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 large eggs
  • 1 cup panko bread crumbs
  • 1 cup Italian style bread crumbs
  • 1 teaspoon garlic powder
  • 2 cups marinara sauce
  • 8 ounces fresh mozzarella sliced
  • ¼ cup chopped fresh basil
  • 1/2 cup freshly grated parmesan cheese divided

Instructions

  1. Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
  2. Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets.
  3. Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
  4. Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
  5. Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
  6. Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
  7. Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
  8. Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.

recipe adapated >>>>>  here

Wednesday, March 26, 2014

INSTANT POT FRENCH DIP SANDWICH RECIPE

INSTANT POT FRENCH DIP SANDWICH RECIPE | #Instantpotfrenchdip #Frenchdipsandwich #Instantpotdinnerrecipes #Instantpotsourdoughbread #Instantpotlunch #Stirfryinstantpot #Instantpotfrenchdipsandwiches #Howtocookfrozenchickenininstapot #Instantpotfrozenchickenrecipes #Instapotfrozenchickenrecipes #Instantpotchickenrecipesfrozen #Instantpotrecipeseasy


Ingredients

  • 2.5 pound chuck roast
  • 1 tablespoon of vegetable oil
  • 2 teaspoons of kosher salt
  • freshly ground pepper to taste
  • 1/2 teaspoon of garlic powder
  • 1 onion sliced
  • 1/2 cup of red wine
  • 1 14 oz can of low-sodium beef broth
  • 1 dried bay leaf
  • 6 soft rolls
  • 3 tablespoons of butter melted
  • 1/4 teaspoon of garlic powder
  • pinch of kosher salt
  • 6 slices of provolone cheese

Instructions

  1. For best results, let chuck roast rest at room temperature for at least 15 minutes before searing.
  2. Add vegetable oil to the Instant Pot and hit the sauté button.
  3. Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side.
  4. Using a pair on long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
  5. Remove seared roast from Instant Pot and set aside.
  6. Add onions to pot and sauté just until they start to soften.
  7. Add red wine to pot and let simmer until reduced by half.
  8. Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
  9. Once wine has reduced, add low-sodium beef broth and bay leaf.
  10. Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
  11. Hit Meat/Stew function and increase time to 100 minutes.
  12. Let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
  13. Remove lid and transfer roast to a serving plate and shred.
  14. Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
  15. Set oven to broil and place sandwich rolls on a baking sheet.
  16. Combine melted butter, 1/4 teaspoon of garlic powder and pinch of kosher salt in a small bowl.
  17. Brush over rolls and toast 2-3 minutes, just until gold brown.
  18. Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
  19. Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.

recipe adapted >>>>>  here

Tuesday, March 18, 2014

Keto Ice Cream – Just 4 Ingredients!

That recipe arrives at just the right time , #Chocolatecoveredkatie #Ketodietrecipes #Ketocookies #Ketoicecream #Ketodessertrecipes #Oatmealcupcakes #Ketodietrecipes #Nocarbdiets #Ketosnacks #Ketogenicdiet #Lowcarbdesserts #Ketorecipeseasy

Ingredients

  • 2 cups canned coconut milk
  • 1/3 cup xylitol, erythritol, or sweetener of choice
  • 1/8 tsp salt
  • 1 1/2 tsp pure vanilla extract or vanilla bean paste
  • optional ingredients for desired flavor

Instructions

  • Be sure to use full-fat canned coconut milk, not lite or coconutmilk beverage. If desired, you can use the seeds from a vanilla bean instead of the extract. To make the keto ice cream: Stir together the milk, sweetener, salt, and vanilla extract. If you have an ice cream machine, simply churn according to manufacturer’s directions. Or to make it without an ice cream machine, freeze the mixture in ice cube trays, then blend the frozen cubes in a high-speed blender such as a Vitamix OR thaw them enough to then blend in a food processor or regular blender. Eat as-is, or freeze an hour or so for a firmer texture. Due to not having any preservatives or stabilizers, the keto ice cream is best the day it’s made, but you can technically freeze leftovers up to a month and thaw before serving.

recipe adapated >>>>>  here

Sunday, March 16, 2014

Low Carb Zucchini Chicken Enchiladas

Low Carb Zucchini Chicken Enchiladas | #Chickenandasparagusrecipes #Lowglycemicrecipes #Whitebeansoup #Lowglycemicfruits #Souprecipes #Lowcaloriezoodlerecipes #Ketodessertrecipes #Ketochickenrecipes #Ketorecipeseasy #Paleorecipes #Ketodinnerrecipeschicken #Ketomeals


Ingredients

  • 2 zucchini
  • 1 1/2 cup chicken meat cooked and shredded
  • 1/2 onion chopped
  • 1 garlic clove minced
  • 1/4 tsp chili flakes
  • 1 cup enchilada sauce divided
  • 1/2 cup Mozzarella shredded
  • 1/2 cup cheddar shredded
  • 1 tbsp olive oil
  • salt and pepper to taste
  • Topping for serving (optional)
  • full-fat yogurt for serving
  • fresh parsley chopped (for serving)

Instructions

  1. Heat a tablespoon of olive oil in the frying pan, add onion and cook until lightly brown. Add minced garlic, chili flakes, salt and pepper, shredded chicken and 2/3 cup of enchilada sauce. Mix well and simmer for 10 minutes.
  2. Cut zucchini into thin slices using vegetable peeler. Arrange 4 slices on a cutting board with the edges overlapping. Put 2 tablespoons of chicken mixture, roll up and transfer to the greased baking dish. Repeat with the remaining zucchini slices and chicken mixture.
  3. Pour the remaining enchilada sauce over the rolls and top with shredded cheeses.
  4. Bake at 350F for 20 minutes. Serve topped with full-fat yogurt and chopped parsley.

Recipe has been adapted from >>>>>  here

Wednesday, March 5, 2014

Moist Homemade Chocolate Cupcakes

Moist Homemade Chocolate Cupcakes | #Bestcupcakerecipe #Bestchocolatecupcakes #Homemadechocolatecake #Moistchocolatecakerecipe #Fluffychocolatecake #Cupcakecakes #Redvelvetcakerecipe #Moistredvelvetcake #Chocolatecakerecipe #Bestchocolatecupcakerecipe #Chocolatecupcakerecipemoist #Chocolatecupcakesmoisteasy

Ingredients

  • CHOCOLATE CUPCAKES
  • 1 cup (130g) all purpose flour
  • 1 cup (207g) sugar
  • 6 tbsp (43g) Hershey’s Special Dark Cocoa powder*
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup (120ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 3/4 tsp vanilla
  • 1/2 cup (120ml) hot water
  • CHOCOLATE FROSTING
  • 1 1/4 cups (280g) unsalted butter, room temperature
  • 12 oz semi sweet chocolate chips, melted
  • 3 tbsp (22g) Hershey’s dark cocoa powder
  • 5 cups (575g) powdered sugar
  • Pinch of salt
  • 4–5 tbsp (60-75ml) heavy whipping cream

Instructions

    1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners. 
    2. Add the dry ingredients to a large bowl and whisk together. Set aside. 
    3. Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.
    4. Add the wet ingredients to the dry ingredients and mix until well combined. 
    5. Add the water to the batter and mix until well combined. Batter will be thin. 
    6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. 
    7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling. 
    8. To make the frosting, beat the butter in a large mixer bowl and mix until smooth. 
    9. Add the melted chocolate and mix until well combined. 
    10. Add the cocoa powder and mix until well combined. 
    11. Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined. 
    12. Add remaining powdered sugar and salt and mix until smooth. 
    13. Add remaining heavy cream as needed to get the right consistency of frosting. 
    14. Pipe the frosting onto the cupcakes. I used Ateco tip 844.

recipe adapted  >>>>>  here

Monday, March 3, 2014

Pumpkin Spice Truffles

Pumpkin Spice Truffles | #Falldesserts #Bakedpumpkindonutholes #Pumpkinspicebark #Pumpkindoughnutholes #Pumpkintruffleballs #Pumpkindesserts #Ricekrispietreatshalloween #Ricekrispietreatsfall #Dessertrecipes #Falldesserts #Deliciousdesserts #Pumpkindessert

Ingredients

  • 2 ounces (55g) full-fat cream cheese, softened to room temperature
  • 2 Tablespoons (15g) confectioners’ sugar
  • 1/3 cup (72g) pumpkin puree
  • 1 and 3/4 cups (175g) graham cracker crumbs (about 12 full sheet graham crackers)
  • 1/2 teaspoon pumpkin pie spice*
  • 1/2 teaspoon ground cinnamon
  • 4 ounces (113g) white chocolate, coarsely chopped and melted
  • Topping
  • 10 ounces (283g) semi-sweet or white chocolate, coarsely chopped
  • optional garnish: extra graham cracker crumbs or cinnamon/sugar

Instructions

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl until creamy – about 2 minutes. Add the pumpkin and beat on high until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed for 2 minutes until everything is combined. The mixture is supposed to be soft and thick. Cover mixture tightly and refrigerate for 1 hour or up to 24 hours. Chilling is mandatory.
  2. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  3. Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place the balls on the baking sheets. You should have around 35 total. Chill balls in the refrigerator for 30 minutes or up to 24 hours.
  4. During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping the truffles. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Alternatively, you can temper the chocolate. If tempering, do not place or store truffles in the refrigerator.
  5. Remove balls from the refrigerator and dip them in the chocolate using a dipping tool. When lifting the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Top truffles with a sprinkle of graham cracker crumbs, if desired.
  6. Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving. Truffles are OK at room temperature for a few hours for serving.

Recipe adapted >>>>>  here

No Bake Nutella Cheesecake Recipe

NO-BAKE NUTELLA CHEESECAKE | #NO-BAKE #NUTELLA #CHEESECAKE #Deliciousdesserts #Nutellarecipes #Nobakedesserts #Cakedesserts #Cookingrecipes #Sweetrecipes #Nobakedesserts #Deliciousdesserts #Sweetrecipes #Cookingrecipes #Bakedcheesecakerecipe #Easydesserts


Ingredients

  • FOR THE CRUST
  • 2 1/2 cups (250 g) Oreo cookie crumbs, about 30 cookies
  • 6 tablespoons unsalted butter, melted
  • FOR THE FILLING
  • 24 ounces (680 g) cream cheese, softened
  • 2 cups (600 g) Nutella
  • 1 1/2 cups (180 g) confectioners’ sugar
  • FOR THE TOPPING
  • 1/2 cup (120 ml) heavy cream
  • 4 ounces (113 g) semisweet chocolate, finely chopped
  • 2 cups (120 g) roasted hazelnuts, roughly chopped

Instructions

  1. MAKE THE CRUST

    1. Line the bottom of a 9-inch springform pan with foil or parchment paper. Set aside.
    2. In a medium bowl, combine the cookie crumbs and melted butter. Mix until crumbs are well coated with butter.
    3. Press the crust mixture into the bottom and on inch up the sides of the prepared pan. Set in the freezer while you make the filling.

    MAKE THE FILLING

    1. In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes.
    2. Add the confectioners' sugar and mix on low speed until the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
    3. Add the Nutella and mix on medium speed until well incorporated, about 2 minutes. 
    4. Pour the filling over the crust and spread to the edges of the pan. This filling will be very thick and sticky. Set in the freezer while you make the topping.

    MAKE THE TOPPING

    1. In a small saucepan, bring cream to a simmer over medium-low heat.
    2. Pour the warm cream over the chocolate in a bowl and let stand for 3 minutes. Whisk until the chocolate is melted and smooth.
    3. Spread the ganache over the cheesecake. Sprinkle the top with chopped hazelnuts.
    4. Refrigerate the cheesecake overnight, about 6-8 hours.
    5. Just before serving, gently run a knife around the outer edge of the cheesecake to loosen it from the pan. Then remove the sides of the springform pan.

    MAKE AHEAD TIP

    1. The cheesecake will keep for up to 1 week covered tightly and stored in the refrigerator.
    2. The cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Cut frozen and let the slices sit at room temperature for 15-30 minutes before serving.

recipe adapted >>>>>  here