Monday, June 29, 2015

Banana Oat Blender Pancakes

Banana Oat Blender Pancakes | #Healthypancakerecipes #Bananaoatmealpancakes #Glutenfreebananapancakes #Bananaoatpancakes #Oatmealpancakesvegan #Bananapancakesglutenfree #Bananaoatblenderpancakes #Blenderrecipes #Veganoatflourpancakes #Flourlesspancakes

Ingredients

  • 1 cup unsweetened Almond Breeze Almondmilk Coconutmilk Blend or other non-dairy milk
  • 2 large eggs
  • 1 large ripe banana
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 cups old-fashioned rolled oats gluten-free if needed
  • Fresh berries almond butter, banana slices, shredded unsweetened coconut and/or maple syrup (optional) for serving

Instructions

  1. Heat a large skillet or griddle that has been sprayed with a nonstick cooking spray or greased with coconut oil over medium heat.
  2. Place all ingredients in a blender and blend until smooth.
  3. Pour about 1/4 cup batter for each pancake onto the griddle; cook for 2-3 minutes and until bubbles are popping over the top of the pancakes. Flip and cook for about 1-2 minutes more. Continue with remaining batter.
  4. Serve with favorite toppings and enjoy!

RECIPE ADAPTED  >>>>>  here

Wednesday, June 24, 2015

Quick Creamy Salmon

Quick Creamy Salmon | #Tuscanshrimppasta #Salmonrecipesbaked #Salmonrecipesvideos #Healthydinnerrecipes #Seafoodrecipes #Tilapiarecipeshealthy #Salmonrecipesbaked #Onepandinners #Salmonrecipesvideos #Seafoodrecipes #Seafooddishes #Salmonandspinachrecipes

Ingredients

  • 2 salmon fillets skin on (about 1 lb.)
  • Salt and pepper to season
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 3 cloves garlic finely diced
  • 4 oz. roasted red peppers diced
  • 4 cups fresh baby spinach
  • 1/2 cup Half & Half or heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp. red pepper flakes or to taste
  • 1/4 cup chopped parsley
  • Salt and pepper to taste

Instructions

  1. Season the salmon fillets with salt and pepper.
  2. Heat the oil in a medium non-stick skillet over medium heat. Cook the salmon fillets flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove them from the pan and set aside.
  3. To the same pan, add butter and garlic. Cook for 1 minute, add the roasted peppers, and cook for 2 more minutes.
  4. Add the spinach and allow it to wilt.
  5. Reduce the heat to low, and add Half & Half, Parmesan, red pepper flakes, salt, and pepper. Stir and bring to a simmer.
  6. Return the salmon to the pan and spoon the sauce over each filet.
  7. Serve over pasta, rice, or steamed vegetables.

Recipe has been adapted from >>>>>  here

Tuesday, June 23, 2015

SCALLOPED POTATOES RECIPE

SCALLOPED POTATOES RECIPE | #Easypotatorecipes #Potatoesaugratineasy #Cheesypotatocasserole #Homemadescallopedpotatoes #Goldenpotatorecipes #Homemadescallopedpotatoeseasy #Chickencasserolerecipes #Leftoverchickenrecipes #Brunchfoods #Blueberryfrenchtoastcasserole #Strawberryfrenchtoastcasserole #Healthyraspberryrecipes

Ingredients

  • 2 pounds potatoes (thinly sliced)
  • 1/4 cup butter
  • 1 1/2 teaspoons minced garlic
  • 3 Tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups milk
  • 2 cups shredded cheddar cheese (divided)

Instructions

  1. Preheat oven to 350°F. Butter a 8x8 or 7x10 pan. Then line half of the potatoes on the bottom of the pan.
  2. Melt the butter in a small sauce pan over medium heat. Add in the garlic and cook for 1-2 minutes. Whisk in flour, salt and pepper. Let cook another minute.
  3. Turn heat to medium low. Slowly whisk in the milk and whisk until smooth. Bring to a light simmer to allow to thicken. Then stir in 3/4 cup cheese until melted and remove from heat.
  4. Pour half of the sauce over the potatoes. Then sprinkle about 1/2 cup cheese over top. Line the remaining potatoes over top. Then add the remaining sauce and cheese over top.
  5. Bake uncovered for 50-60 minutes, or until potatoes are fork tender an the top is golden brown.

Recipe has been adapted from >>>>>  here

Thursday, June 11, 2015

Cucumber Mint Cooler

Cucumber Mint Cooler | #Virginmojitorecipe #Nonalcoholicmojito #Cucumbermintvodkacocktail #Cucumbervodkadrinks #Kettleonebotanicalvodkarecipes #Vodkacocktailseasy #Cucumbermintgincocktail #Cocktaildrinks #Yummydrinks #Fundrinks #Adultdrinks #Summerdrinks

Ingredients

  • 1 cucumber
  • Ice cubes
  • 2 sprigs mint leaves (stems removed)
  • 1 lime
  • 1 bottle club soda / seltzer / water (33.8 fl oz/1 liter)
Cucumber Mint Cooler | #Virginmojitorecipe #Nonalcoholicmojito #Cucumbermintvodkacocktail #Cucumbervodkadrinks #Kettleonebotanicalvodkarecipes #Vodkacocktailseasy #Cucumbermintgincocktail #Cocktaildrinks #Yummydrinks #Fundrinks #Adultdrinks #Summerdrinks

Instructions

  1. Using a mandolin, shave cucumber into long thin strips.
  2. Cut lime into half. Cut one of the halves into thin slices.
  3. Curl one or two strips of cucumber in a glass. Pack with ice cubes and a few mint leaves. Top with a slice of lime.
  4. Squeeze a few drops of lime juice into the glass. Then fill with club soda, seltzer, or water and enjoy.
Cucumber Mint Cooler | #Virginmojitorecipe #Nonalcoholicmojito #Cucumbermintvodkacocktail #Cucumbervodkadrinks #Kettleonebotanicalvodkarecipes #Vodkacocktailseasy #Cucumbermintgincocktail #Cocktaildrinks #Yummydrinks #Fundrinks #Adultdrinks #Summerdrinks

Recipe adapted >>>>>  here

Baked Chipotle Honey Lime Hot Wings

Baked Chipotle Honey Lime Hot Wings | #Cookingrecipes #Healthysuperbowlsnacks #Superbowlsnacksappetizers #Superbowlpartysnacks #Appetizersforparty #Fingerfoods #Chickendrumsticksinthecrockpot #Caramelapples #Dessertrecipesvideos #Halloweentreats #Falldesserts #Crockpotdrumsticks



Ingredients

  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 2 teaspoons chipotle chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • Honey Lime Hot Sauce
  • 1/4 cup honey
  • 2 tablespoons lime juice whisked with 1/2 teaspoon cornstarch
  • 1/2 - 1 1/2 teaspoons Frank's hot WINGS Sauce not Frank's original
  • 1 tablespoon butter


Instructions

  1. Preheat oven to 400F degrees. Line baking sheet with foil for easy cleanup. Top baking sheet with baking rack/oven proof cooling rack and lightly spray with nonstick cooking spray.
  2. In a small bowl, mix together Rub Ingredients. Add half of the Rub to a large freezer bag. Add half of the wings and shake until coated evenly. Line wings on prepared baking rack so they are not touching (they will be snug). Add remaining Rub ingredients and wings to freezer bag and repeat.
  3. Bake on upper middle rack for 45-50 minutes at 400 F degrees. Move oven rack approximately 6-8" from broiler and turn oven to Broil. Broil to desired crispiness, watching closely so they don't burn! Optional - for extra crispiness, flip chicken wings over and broil the other side until crispy.
  4. While wings are cooling, melt butter over medium heat in a small saucepan. Whisk in remaining Honey Lime Hot Sauce ingredients** and bring to a boil, stirring occasionally. Reduce to a simmer until slightly thickened, approximately 1 minute. Taste and add additional hot sauce for spicier sauces/more honey for sweeter.
  5. Add cooked chicken to a large bowl and gently toss with Honey Lime Hot Sauce with a spatula OR serve Honey Lime Hot Sauce as a dip

recipe adapted  >>>>>  here


CHICKEN WITH CREAMY GARLIC SAUCE RECIPE FOR DINNER

CHICKEN WITH CREAMY GARLIC SAUCE RECIPE FOR DINNER | #Cookingrecipes #Chickenrecipes #Dinnerrecipes #Nocarbdiets #Ketodietrecipes #Healthyrecipes #Easydinnerrecipes #Bakedchickenrecipes #Creamychickenrecipes #Healthydinnerrecipes #Chickendinnerrecipes #Bakedchickentodiefor

Ingredients

  • 4 boneless skinless chicken breasts
  • ½ cup half-and-half -OR- light cream
  • 1 - 1½ cups Italian flavor bread crumbs
  • 2 tbs olive oil (divided)
  • Sauce:
  • 2 tbs butter
  • 2 tbs finely minced garlic
  • 2 tbs flour
  • ½ cup chicken stock
  • 1 cup cream (heavy cream preferred)
  • ¼ cup grated Parmesan cheese
  • 2 oz softened cream cheese
  • 1 tsp salt
  • ¼ tsp white pepper

Instructions

  1. Using a meat mallet (smooth side), pound each breast between sheets of plastic wrap or wax paper to ¼-inch thickness. This will give you a pretty large piece of chicken, so what I do is cut each pounded-down breast in half lengthwise.
  2. Heat a large skillet over medium heat; add 1 tbs of the olive oil.
  3. Dip each piece of chicken in the cream, letting excess cream drip off, then dredge in the Italian bread crumbs. You will probably have to cook the chicken in 2 batches.
  4. Place chicken in hot skillet, browning well on each side, about 5 minutes each side, until chicken tests done (175 degrees F or juices run clear when you cut.
  5. Add remaining 1 tbs of oil and repeat browning with remaining chicken.
  6. Place chicken on a platter, cover and keep warm in a 200 degree F oven.
  7. Wipe out the skillet, if desired.
  8. Melt the butter over medium heat and add the garlic.
  9. Cook garlic until it becomes fragrant--about 3-5 minutes--don't let it brown!
  10. Add the flour and blend it well into the butter/garlic. Let this cook about 1 minute.
  11. Slowly add the chicken stock stirring constantly until there are no lumps.
  12. Slowly blend in the cream then add the salt and pepper. Cook for about 5 minutes.
  13. Add the Parmesan and cream cheese and stir until the cream cheese melts and blends into the sauce.
  14. Pour sauce over chicken and serve immediately.
  15. Serves 4 hearty appetites, 8 light appetites

recipe adapted >>>>>  here

Monday, June 8, 2015

PUMPKIN CREAM CHEESE SWIRL MUFFINS

PUMPKIN CREAM CHEESE SWIRL MUFFINS | #Pumpkindesserts #Simplechocolatechipcookierecipe #Pumpkinrecipes #Homemadechocolatechipcookies #Ketopumpkinbread #Cinnamonbananabreadmuffins #Pumpkincreamcheeseswirlmuffins #Ketosnacks #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Ketogenicrecipes

Ingredients

  • Muffin:
  • 1 3/4 cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15 oz) can pumpkin (pure pumpkin puree)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • Cream Cheese Swirl:
  • 8 oz cream cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
  2. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
  3. In large bowl, whisk together pumpkin, sugar and brown sugar.
  4. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
  5. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
  6. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video above.)
  7. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.

Recipe adapted >>>>>  here

Saturday, June 6, 2015

The best Keto Pancakes | Low Carb & High Fat

The best Keto Pancakes | Low Carb & High Fat | #Ketolemondesserts #Ketocreamcheeserecipes #Bestketotortillas #Ketobuttercake #Bestketobreakfast #Ketopancakescoconutflour #Ketojellofluff #Ketosnackseasysweet #Ketojellodessert #Ketobreakfasteasy #Easyketodessertrecipes #Ketofluffdessert

Ingredients

  • 3 eggs
  • 1/4 cup whipping cream
  • 1/4 cup softened cream cheese
  • 1/4 cup melted Butter I used Kerrygold
  • 1/4 cup coconut flour
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tbsp sweetener or more to taste

Instructions

  1. In a medium mixing bowl combine the eggs, the melted butter, the heavy whipping cream, the cream cheese and the vanilla extract. Stir well for 2 minutes.
  2. Combine the coconut flour, the sweetener, the baking powder, the cinnamon.
  3. Using a fork combine the wet and dry ingredients.
  4. Heat a large non-stick skillet (or use griddle) over medium heat.
  5. Spread the batter into 3-inch circles.
  6. When bubbles start to appear on the top surface of the pancake, turn over.
  7. Cook for 2 minutes on the other side or until lightly browned.

Recipe adapted >>>>>  here