Friday, January 30, 2015

Rainbow Vegetarian Pad Thai with Peanuts and Basil

Rainbow Vegetarian Pad Thai with Peanuts and Basil | #Vegetarianmeals #Vegetarianrecipesdinner #Veggieshepardspie #Vegetariandinners #Vegetarianrecipeshealthy #Vegetarianshepherdspie #Vegetarianrecipesdinner #Easyveganmeals #Summervegetarianrecipes #Summersidedishes #Vegetablesoup #Veganthairecipes

Ingredients

  • For the Pad Thai
  • 4 ounces brown rice noodles (you can get stir-fry type noodles or Pad Thai noodles – and usually that’s half a box)
  • 1 zucchini
  • 1 red pepper
  • half a yellow onion
  • 2 carrots
  • 2 tablespoons oil
  • 1 egg, beaten
  • 1/2 cup peanuts, chopped
  • 1/2 cup fresh herbs like cilantro, green onions, and basil, chopped
  • For the Sauce:
  • 3 tablespoons fish sauce or vegan fish sauce substitute
  • 3 tablespoons brown sugar (or sub another sweetener)
  • 3 tablespoons chicken or vegetable broth
  • 2 tablespoons white vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon chili paste (sambal oelek)

Instructions

  1. Place the uncooked noodles in a bowl of cold water to soak.
  2. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they’re big enough).
  3. Shake up the sauce ingredients in a jar.
  4. Heat a tablespoon of oil over medium high heat. Add the veggies – stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them – they’ll get soggy and heavy. Transfer to a dish and set aside.
  5. Add another tablespoon of oil to the pan. Drain the noodles – they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg – pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
  6. Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

RECIPE ADAPTED >>>>>  here

Monday, January 26, 2015

GRILLED PINEAPPLE CHICKEN (PALEO + WHOLE30)

GRILLED PINEAPPLE CHICKEN (PALEO + WHOLE30) | #GRILLED #PINEAPPLE #CHICKEN #PALEO #Whole30recipes #Dietrecipes #Wholefoodrecipes #Healthyeating #Cleaneatingrecipes #Lowcarbrecipes #Healthyrecipes #Cookingrecipes #Ketorecipeseasy #Ketodietrecipes #Healthyeating #Healthysnacks


Ingredients

    • 1 fresh pineapple, skin removed and cut into rounds with the core removed
    • 2 lbs boneless chicken thighs (or breasts)
    For the marinade:
    • 1/2 cup coconut aminos
    • 1/4 cup water
    • 1/4 cup tomato paste
    • 4-6 pitted dates, soaked for 10-15 minutes in warm water to soften then drained
    • 2 tsp garlic powder
    • 2 tsp chili powder
    • 1 tsp smoked paprika
    For serving and topping:
    • White or cauli rice (Cauli rice for Whole30)
    • Mixed greens
    • Chopped green onions (for topping)

Instructions

  1. Soak dates in warm water as noted to soften. 
  2. To make the marinade, place all of the ingredients in a blender or food processor and run continuously to combine all the ingredients until smooth. Stop to scrape sides down as needed and restart.
  3. Place chicken in a shallow bowl or dish and pour the marinade over. Toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.
  4. When you are about ready to grill, cut pineapple into rounds as noted. Cut out the tough inner core from the rounds and set aside.
  5. Heat your grill to high heat (about 500° F). Add the chicken and pineapple to grill and cook, flipping once and basting chicken with any remaining marinade until cooked through, about 5-6 minutes on each side depending on the size of the chicken. Remove pineapple when it is grilled to your liking (we grilled it just 3-4 minutes per side). 
  6. Serve chicken and pineapple with your desired side, over rice or over greens (or greens and rice). Enjoy.

recipe adapted >>>>>  here

Sunday, January 25, 2015

Vegetable Pizza

Vegetable Pizza | #Texasbrisketrubrecipes #Meatdishes #Texasstylebrisket #Texasbbq #Bbqideas #Cookingrecipes #Texasbrisketrubrecipes #Meatdishes #Texasstylebrisket #Texasbbq #Bbqideas #Cookingrecipes



Ingredients

  • 2 cups cherry tomatoes, halved
  • 2 cups broccoli florets
  • 3 green onions, sliced
  • 1 cup cheddar cheese, shredded
  • 2 packages crescent roll dough
  • 1 28g package Ranch dressing mix
  • 1 cup mayonnaise
  • 2 cups cauliflower florets
  • 2 250g packages cream cheese, softened


Instructions

  1. Preheat oven to 375F.
  2. Spread crescent roll dough on a cookie sheet. Pinch together the seams to make into one big dough rectangle. Pinch around the edges to make the crust.
  3. Bake crescent roll dough for 12 minutes or until golden brown. Set aside to cool.
  4. Add cream cheese, ranch mix and mayonnaise to a bowl. Cream together with an electric mixer on low speed until combined. Spread on baked crust.
  5. Spread veggies evenly over the ranch dressing. Top with cheddar cheese.
  6. Cut into slices and serve cold. Refrigerate any uneaten portions.

recipe adapted >>>>>  here



Rated 4.7/5 based on 425 customer reviews

Friday, January 23, 2015

Hot Italian Sandwiches

Hot Italian Sandwiches | #Subsandwichideas #Frenchdipsandwich #Cookingrecipes #Yummyfood #Burgerssandwiches #Comfortfood #Italianhoagiesandwiches #Clubsandwichrecipes #Burgerssandwiches #Cookingrecipes #Soupandsandwich #Wrapsandwiches

Ingredients

  • 6 Hoagie Rolls
  • 4 ounces Sliced Salami
  • 4 ounces Large, Thinly Sliced Pepperoni
  • 9 ounces Sliced Ham
  • Thin Sliced Mozzarella, 24 slices
  • Giardiniera Mix, optional
  • 4 Tablespoons Unsalted Butter - softened
  • 1 teaspoon Dry Italian Seasoning

Instructions

  1. Preheat oven to 350°
  2. Mix butter and Italian season. Evenly spread butter on inside of hoagie rolls.
  3. Layer 2 slices of mozzarella, 2 slices salami, 2 slices pepperoni and 2 slices ham. Top with giardiniera mix and 2 more slices of mozzarella.
  4. Once sandwiches are assembled, place into a large baking dish. Make sure they are tightly pressed together sideways with the open side facing up.
  5. Bake for 10 minutes for a hot melty sandwich. (bake longer if you prefer a toasted sandwich)

recipe adapted >>>>>  here

DUMP AND BAKE CHICKEN CAPRESE PASTA

DUMP AND BAKE CHICKEN CAPRESE PASTA | #Healthysummerdinnerrecipes #Dumpandbakechickenparmesan #Bakedpastarecipes #Chickencapreserecipe #Dumpandbakerecipes #Summermealsdinner #Rotisseriechickenrecipes #Creamcheesechickenenchiladas #Chickenenchiladaswithwhitesauce #Chickendinnerrecipes #Chickenmeals #Crackedoutchicken

Ingredients

  • 2 cups diced, cooked chicken
  • 1 3/4 cups halved grape tomatoes (can substitute with a can of undrained diced tomatoes)
  • 12 ounces (about 3 cups) uncooked uncooked penne pasta
  • 3 ½ cups low-sodium chicken broth*
  • 8 ounces (about 2 cups) shredded mozzarella cheese, divided
  • ½ cup chopped or torn fresh basil leaves divided
  • 2 teaspoons minced garlic
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 425F (220C). Spray a 9 x 13-inch baking dish with cooking spray.
  2. In the prepared dish (or in a separate bowl), stir together cooked chicken, tomatoes, uncooked pasta, chicken broth, 1 ½ cups of mozzarella cheese, about half of the basil leaves, minced garlic, and salt.
  3. Cover the dish tightly with foil and bake for 40 minutes.
  4. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
  5. Sprinkle remaining ½ cup of mozzarella over the top. Bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).
  6. Garnish with remaining basil leaves just before serving.

recipe adapted >>>>>  here

Tuesday, January 20, 2015

AMAZING PEPPER STEAK STIR FRY

AMAZING PEPPER STEAK STIR FRY | #Funnelcakerecipeeasy #Funnelcakerecipevideos #Dessertrecipesvideos #Cookingrecipes #Diyfood #Funnelcakefries #Steakbites #Chickenandasparagusrecipes #Healthydinnerrecipes #Asparagusstuffedchicken #Beefrecipes #Foodrecipeshealthy



Ingredients

  • 2 tbsp olive oil divided
  • 1 red bell pepper cut into 1 inch cubes or strips
  • 1 green bell pepper cut into 1 inch cubes or strips
  • 8 ounce 8 ounce flank steak sliced in strips against the grain
  • 3 garlic cloves minced
  • 1/4 cup brown sugar packed
  • 1/2 cup soy sauce low sodium
  • 2 tsp sesame oil
  • 1 tsp ground ginger
  • 1 tbsp cornstarch

Instructions

  1. In a medium sized skillet or wok over medium high heat add 1 tablespoon olive oil. Add the bell peppers and cook 1-2 minutes until tender. Remove and set aside on a plate.
  2. Turn the heat to high and add the flank steak and cook on each side to sear the beef and reduce heat to medium high and continue to cook until no longer pink and brown on each side.
  3. In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger and cornstarch.
  4. Add the peppers back to the skillet and add the sauce. Let simmer for 1-2 minutes until the sauce starts to thicken. Serve over rice.

recipe adapted >>>>>  here

Saturday, January 17, 2015

PALEO & KETO STRAWBERRY SPINACH SALAD

PALEO & KETO STRAWBERRY SPINACH SALAD | #Ketoantipastosalad #Ketosnacks #Ketobroccolisalad #Broccolicauliflowersalad #Ketocookies #Ketodessertrecipes #Ketodessertrecipes #Ketostrawberrydessert #Ketosnacks #Ketocheesecakenobake #Ketodesserteasy #Lowcarbdessertseasy

 

 

Ingredients

  • 60 ml extra virgin olive oil
  • 2 tablespoons red wine vinegar or balsamic vinegar
  • 1-2 tablespoonsLakanto syrup or maple syrup if paleo*
  • 1 tablespoon shallotor onion, very finely minced
  • 1/4 teaspoon kosher salt
  • freshly ground pepper to taste
FOR THE SALAD
  • 200 g baby spinach
  • 200 g strawberriessliced
  • 3 tablespoons basil leaves ribonned
  • 60 g pecans or walnuts lightly toasted and roughly chopped
  • 40 g feta or goat cheese optional

Instructions

  1. Combine all the ingredients for the dressing in a small bowl. Set aside.
  2. Toss together in a salad or mixing bowl the baby spinach, strawberries, pecans and goat cheese (optional). Top with the dressing right before serving.

RECIPE ADAPTED  >>>>>  here

Thursday, January 1, 2015

SHEET PAN ROAST PORK TENDERLOIN WITH POTATOES

SHEET PAN ROAST PORK TENDERLOIN WITH POTATOES | #SHEETPANROAST #PORK #TENDERLOIN WITH #POTATOES #Cheese #Chickenandcornrecipes #Crockpotchili #Chickencasserolerecipes #Cheesychickenandrice #Cheesycorncrockpot #Sheetpandinners #Porktenderloinrecipesinoven #Healthydinnerrecipes #Porkchoprecipes #Meatrecipes #Sheetpanporktenderloin

Ingredients

  • 2 lbs boneless pork tenderloins
  • 1/2 cup extra virgin olive oil
  • 6 TB high quality balsamic vinegar
  • 2 heaping TB pure honey
  • 1 whole head garlic, peeled and minced
  • 1/2 cup onion, minced
  • 1/4 cup fresh rosemary leaves, minced
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 lbs baby potatoes, cut into 1/2 inch small pieces
  • 1 lb carrots, peeled and cut into 1/2 inch small pieces

Instructions

  1. Preheat oven to 350F with rack on lower middle position. Line a large baking pan with foil and generously grease foil. Use paper towels to pat-dry all excess moisture from the pork tenderloins; place tenderloins in center of greased-foiled pan and set aside.
  2. In a large bowl, combine olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper. Use a whisk to combine well to form the marinade. Reserve 1/3 cup of the marinade in separate small bowl. Add potatoes and carrots to the marinade in large bowl and toss to combine well.
  3. Evenly drizzle the reserved 1/3 cup marinade over the pork, ensuring all sides are coated. Place potato/carrot mixture evenly around the pork tenderloins, ensuring that all marinade is evenly dispersed.
  4. Roast in oven 45-50 min or until pork reaches internal temp of 145F when tested in its thickest center portion. If pork is done before veggies, carefully use tongs to transfer pork to a platter and keep warm at room temp for at least 5 to 10 minutes – do not slice or cut into it (pork’s temp will continue to rise during resting at room temp.) If potatoes/carrots need to cook longer, bump up the oven temp to 425F and continue roasting veggies until nicely browned and tender – check often for doneness.
  5. Once ready to serve, slice pork and drizzle with any pan sauces that remain. Serve with potatoes and carrots.

recipe adapted >>>>>  here