Saturday, February 28, 2015

Keto Skillet Pizza Recipe

Keto Skillet Pizza Recipe | #Ketoskilletpizza #Plantbasedrecipes #Ketopanpizza #Lowcarbpizza #Healthyketorecipes #Crustlesspizzaketo #Ketopizzaskillet #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Lowcarbketo #Ketogenicdiet 

  • 3/4 cup shredded Italian cheese mix (3 oz)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • 2 tablespoons red onion, chopped
  • 2 tablespoons sliced olives
  • 1 oz pepperoni, thin slices
  1. Evenly sprinkle the cheese in a 10-inch nonstick skillet in a thin layer.
  2. Place on burner and heat over medium heat.
  3. When the cheese starts to melt, sprinkle with the garlic powder, oregano and red pepper flakes and top with the onions, olives and pepperoni.
  4. Continue cooking the pizza over medium heat until the bottom and edges are browned. Total cooking time will depends on your stove, and should be about 8-10 minutes.
  5. Remove the skillet from the heat. At this point, the pizza will be too soft for you to lift it up from the skillet. Allow it to crisp up a bit, about 30 seconds, then use a spatula and carefully slide it onto a cutting board.
  6. Immediately cut the skillet pizza into 8 wedges. Don’t wait – the pizza will continue to crisp as it cools, so if you wait too long it will be impossible to cut.
  7. Briefly place the pizza wedges on paper towels to soak up extra grease, then serve.
Recipe Adapted : here

Thursday, February 26, 2015

fluffy, fluffy pancakes

fluffy, fluffy pancakes | #Easydinnerrecipesforfamily #Breakfastrecipes #Cookingrecipes #Dinnerideaseasy #Bakingrecipes #Foodrecipesfordinner #Goodhumorstrawberryshortcaketrifle #Bananapuddinglasagna #Blueberrycheesecakecrumbcake #Strawberryshortcakeoreotrifle #Dessertrecipes #Limoncellocake


  • 1 cup All-Purpose Flour, sifted
  • 2 tsp Baking Powder
  • Pinch of Salt
  • 2 tbsp White Sugar
  • 3/4 cup plus 2 tbsp Milk
  • 1 Large Egg, beaten
  • 2 tbsp Unsalted Butter, melted
  • 1 tsp Pure Vanilla Extract
  • Canola Oil (or any other vegetable oil), for cooking


  1. Combine flour, sugar, salt, and baking powder into a bowl and mix well.
  2. In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!
  3. Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes.
  4. Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
  5. Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot.

Recipe has been adapted from >>>>>  here

Friday, February 20, 2015

Easy Mexican Sour Cream Dip

Easy Mexican Sour Cream Dip | #Mexicansourcreamdip #Hotdiprecipes #Mexicandiprecipes #Salsaverdedip #Italianappetizersparty #Ketosourcreamdip #Corndipwithfritos #Corndipwithsourcream #Corndipwithcreamcheese #Cornchipdip #Cowboycaviar #Mexicorndip


  • 16 ounces sour cream reduced fat is fine
  • 1 teaspoon dried dill
  • 2 teasponns dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup red salsa I like Herdez brand
  • 1/2 cup shredded Mexican cheese
  • tortilla chips for dipping
Easy Mexican Sour Cream Dip | #Mexicansourcreamdip #Hotdiprecipes #Mexicandiprecipes #Salsaverdedip #Italianappetizersparty #Ketosourcreamdip #Corndipwithfritos #Corndipwithsourcream #Corndipwithcreamcheese #Cornchipdip #Cowboycaviar #Mexicorndip


  1. Stir everything together except the chips.
  2. Dip the chips into this tasty concoction and enjoy!
Easy Mexican Sour Cream Dip | #Mexicansourcreamdip #Hotdiprecipes #Mexicandiprecipes #Salsaverdedip #Italianappetizersparty #Ketosourcreamdip #Corndipwithfritos #Corndipwithsourcream #Corndipwithcreamcheese #Cornchipdip #Cowboycaviar #Mexicorndip

Recipe adapted >>>>>  here

Tuesday, February 17, 2015


SWEET POTATO CHICKEN POPPERS (PALEO, AIP & WHOLE 30) | #Whole30recipes #Whole30breakfast #Healthykoreanbeefbowl #Whole30snacks #Mealpreprecipes #Wholefoodrecipes #Whole30recipes #Whole30snacks #Aiprecipes #Paleosnacks #Sweetpotatochickenpoppers #Whole30snacks


  • 1 lb ground chicken (uncooked)
  • 2 cups uncooked sweet potato, finely grated (I used a wide cheese grated like this or you can use your food processor)
  • 2–3 sprigs green onion, chopped fine
  • 2 tbsp coconut oil + 1 tsp for greasing the baking sheet
  • 2 tbsp coconut flour (I recommend this brand )
  • 1/2 tsp black pepper (omit for AIP)
  • 1 tsp sea salt
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • Optional: 1 tsp paprika or chili powder (not AIP but adds a kick!)


  1. Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil
  2. Combine all of the ingredients in a large mixing bowl and thoroughly mix.
  3. Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-25 poppers) and place them on the baking sheet
  4. Place in the oven for 25-28 minutes, flipping halfway through. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further. Remove from the oven when thoroughly cooked through
  5. Allow to cool and serve with your favorite sauce! These are made for dipping so pair them with guacamole, ketchup, mustard, etc!

Recipe adapted >>>>>  here

Rated 4.9/5 based on 983 customer reviews

Saturday, February 7, 2015

Edible Cookie Dough Recipe

Edible Cookie Dough Recipe | #Ediblechocolatechipcookiedough #Ediblecookiedoughrecipeeasy #Healthyediblecookiedough #Oneservingcookiedough #Homemadeediblecookiedough #Ediblecookiedoughvideos #Oneservingcookiedough #Healthyediblecookiedough #Homemadeediblecookiedough #Ediblecookiedoughvideos #Ediblecookiedoughrecipeforone #Dessertforone


  • 1 3/4 cup + 2 Tbsp all-purpose flour (230g)
  • 1 cup unsalted butter softened to room temperature! (226g)
  • 1 1/2 cup brown sugar, tightly packed (250g)
  • 1/4 cup sugar (50g)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 Tablespoons milk*
  • 1/2 cup chocolate chips (85g)
  • Toppings
  • 2 Tablespoons creamy peanut butter
  • 2 Tablespoons colored sprinkles
  • 1/4 cup broken Oreo pieces


  1. Preheat your oven to 350F. Line a cookie sheet with parchment paper and spread flour in an even layer over the parchment paper.
  2. Bake on 350F (72C) oven for 5-7 minutes**
  3. Allow flour to cool, then run it through a sifter to break up any clumps that may have formed while baking. Set aside.
  4. In a large bowl (preferably a stand mixer), combine softened butter, sugar, vanilla extract, and salt. Use an electric mixer to cream together until very creamy and very well-combined, 1-3 minutes.
  5. Gradually add cooled, sifted flour, stirring until completely combined. If dough is too stiff after thoroughly stirring, add milk, one tablespoon at a time, until desired consistency is reached.
  6. Stir in chocolate chips (and any additional add-ins you might like!)
  7. Store cookie dough in an airtight container in the refrigerator for up to one week. Cookie dough will firm up some in the refrigerator, so for best enjoyment let it sit at room temperature for 10-15 minutes before enjoying leftovers.

  RECIPE ADAPTED >>>>>  here

Rated 4.9/5 based on 642 customer reviews

Friday, February 6, 2015

How to Make Best Iced Coffee at Home

How to Make Best Iced Coffee at Home | #Homemadeicedcoffeerecipe #Coldbrewcoffeerecipe #Icedcoffeerecipeeasyhowtomake #Coffeedrinksrecipes #Healthyicedcoffeerecipe #Athomecoffeedrinks #Healthyicedcoffeerecipe #Howtomakeicedcoffeeathome #Coldbrewcoffeedrinks #Coldbrewrecipesdrinks #Bestcoldbrewcoffeerecipe #Yummydrinks


  • 1 cup strong coffee made from 3 cups good quality coffee powder
  • 4 tablespoons of half and half
  • For simple syrup –
  • ½ cup sugar
  • 1 cup water
  • For serving-
  • 1/3 cup chilled water or ice cubes
  • Scoop of vanilla ice cream optional


  1. Brew coffee in coffee maker. I usually brew my coffee previous night so the coffee is ready and cooled down to room temperature. We are making iced coffee, hot coffee is no-no. We need coffee at room temperature or chilled.
  2. To make simple syrup – stir sugar and water in sauce pan over medium heat. Keep stirring until the sugar is completely dissolved. Remove from heat and cool completely.
  3. Pour coffee, simple sugar and half and half into serving glass, Stir well. Top it with ice and serve it immediately.

RECIPE ADAPTED  >>>>>  here


THE MOST AMAZING ROASTED ARTICHOKES | #Roastedartichokerecipes #Veggierecipes #Grilledartichokerecipes #Pineapplefriedricerecipe #Vegandinnerrecipes #Veganrecipesdinner #Friedzucchini #Bakedparmesanzucchinicurlyfries #Zucchinirecipes #Burgersides #Roastedvegetables #Easybutternutsquashrecipes


  • 3 fresh artichokes
  • 2 large fresh lemons, juiced
  • 2 tablespoons olive oil (or melted butter)
  • 6 cloves garlic, peeled and roughly-chopped
  • fresh rosemary (plus additional fresh thyme, oregano, or sage, if you’d like)
  • coarse sea salt and freshly-cracked black pepper


  1. Heat oven to 400°F.
  2. Use a knife to slice off the bottom 1/2-inch (or more, if you’d like) of the artichoke stems, and the top 1 inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes with water.
  3. Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke. Then use kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves (so that they don’t poke you when you eat them). Rub a lemon wedge all over the entire surface of each artichoke half, to prevent browning.
  4. Place the artichoke halves in a baking dish or on a baking sheet cut-side-up. Brush the cut sides of the artichokes evenly with the olive oil. Then fill the cavities evenly with the garlic, followed by a few small sprigs of the fresh herbs. Season with salt and pepper.
  5. Flip the artichokes over, using the herbs to help hold in the garlic, so that they are cut-side-down. Brush the tops of the artichokes with oil, and season with salt and pepper.
  6. Bake uncovered for 15 minutes. Then remove and cover the pan with aluminum foil, and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily.
  7. Place the tray on a cooling rack. Carefully remove, discard the herbs (or stir them into your dipping sauce for extra flavor), and drizzle the artichokes with extra lemon juice.
  8. Serve the roasted artichokes warm with your desired dipping sauce.

recipe adapted >>>>>  here

Sunday, February 1, 2015

Chicken Casserole with Mushrooms (Chicken Gloria)

Chicken Casserole with Mushrooms (Chicken Gloria) |  #Chickengloriacasserole #Rotisseriechickenrecipesleftover #Cookingrecipes #Chickenrecipescasserole #Dinnerrecipes #Stuffedmushrooms #Chickengloriacasserole #Meatpierecipe #Minimeatpies #Tatertotcasserolerecipes #Crockpottatortotcasserole #Tatertotcasserolewithvegetables


  • 2 1/2 lbs chicken breasts (4 to 5 large), cut into 1 -inch thick strips
  • 1 1/2 tsp sea salt plus more to taste
  • 1/4 tsp black pepper plus more to taste
  • 1 cup all-purpose flour to coat the chicken
  • 6 Tbsp olive oil divided
  • 1 pound white mushrooms thickly sliced
  • 1 medium onion finely diced
  • 3 garlic cloves minced
  • Ingredients for the Sauce:
  • 3 Tbsp unsalted butter
  • 3 Tbsp all-purpose flour for the sauce
  • 1 1/2 cups chicken broth
  • 1 Tbsp lemon juice
  • 1 cup half and half or 1/2 cup milk + 1/2 cup heavy cream


  1. Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden. Work in batches if needed so you don't crowd your pan. Don't worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13x9 casserole baking dish.
  2. Scrape of any debris from the skillet. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.
  3. In a medium saucepan (or in the same pan you've been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).
  4. Add 1 1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season with salt and pepper to taste.
  5. Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes. Serve warm or hot over mashed potatoes, pasta or rice.

recipe adapted  >>>>>  here