Friday, March 25, 2016

How To Make Ribs in the Instant Pot

How To Make Ribs in the Instant Pot | #Instantpotrecipeseasy #Instapotpotatosoup #Instapotpotatosoup #Pressurecookerpotatosoup #Pressurecookerrecipeseasy #Instapotrecipeseasy #Butterranchporkchops #Porkchopinstantpotrecipes #Instantpotporkchopsboneless #Instantpotpressurecooker #Lowcarbinstantpotrecipes #Instantpotpaleo


Ingredients

  • 1 tablespoon packed brown sugar
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked salt, such as this one from Spice House
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 racks baby back ribs (about 4 pounds total)
  • 1 cup barbecue sauce

Instructions

  1. Make the spice rub. Place the brown sugar, mustard, paprika, garlic powder, onion powder, smoked salt, black pepper, and cayenne in a small bowl and stir to combine; set aside.
  2. Remove the membrane from the ribs. For super-tender ribs, remove the membrane that covers the bone on the underside of the ribs: Flip the ribs over so they're meat-side down, then slide a butter knife in between the ribs and the thin membrane of the first rack — start in the center of the rack, which tends to be easier than the ends. Once you’ve got a few inches pulled up, use your hands to gently pull the membrane up and completely off the bones (if your grip is slippery, grasp the membrane with a paper towel before pulling). Repeat for the remaining rack.
  3. Season the ribs. Sprinkle the rub evenly over the ribs on both sides and on the ends. Gently rub the spice mixture into the ribs.
  4. Prepare the electric pressure cooker and add the ribs. Set a steamer or trivet inside a 6-quart or larger electric pressure cooker. Add 1 cup of water. Place the ribs on the steamer by standing them up and gently coiling them in the cooker — start with the first rack of ribs on the outside closest to the pot, then make a tighter coil inside the first rack of ribs with the second rack.
  5. Cook the ribs on manual pressure for 20 minutes. Seal the pressure cooker and make sure the pressure valve is sealed. Set to HIGH manual pressure for 20 minutes. The cooker should take about 15 minutes to come to pressure.
  6. Quick release the ribs and transfer immediately to a baking sheet. When the 20 minutes is up, quickly release the pressure using the pressure cooker’s release valve. Using tongs, immediately transfer the ribs meaty-side up to a baking sheet; the ribs should gently bend but not break when lifted, and the meat should be just pulling away from the ribs.
  7. Coat the ribs with sauce and broil or grill (optional). Brush the finished ribs with sauce on all sides. Broil or grill on medium-high heat until some of the sauce is browned and sticky, 3 to 4 minutes.
  8. Slice and serve the ribs. Transfer the ribs to a cutting board and cut between the ribs into desired sections. Serve immediately.

recipe adapted >>>>>  here

Wednesday, March 23, 2016

Butterfinger Cookie Bars





Butterfinger Cookie Bars | #Pomegranaterecipes #Strawberrycrunchcupcakes #Glazedlemonzucchinibread #Butterfingercookiebars #Coconutalmondbrownies #Strawberrycrunchcake #Peanutbuttercupricekrispietreats #Reesesricecrispytreats #Blackberrycobbler #Reesespeanutbutterricekrispietreats #Dessertsforparties #Blackberrydessertrecipes



Ingredients

  • 1 cup butter
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups Butterfinger Bars about 15 “fun size” bars, coarsely chopped
  • For the Frosting:
  • 3/4 cup creamy peanut butter
  • 1/2 cup butter softened
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  • 1-2 Tablespoons milk
  • 1/2 cup chopped butterfinger bits about 4 “fun size” bars


Instructions

  1. Preheat oven to 350 degrees F.
  2. Add butter, brown sugar and granulated sugar to a mixing bowl and cream together until smooth and light.
  3. Add the vanilla and eggs and mix well.
  4. Add flour, baking soda and salt and mix on low speed until just combined.
  5. Stir in chopped Butterfinger bits.
  6. Smooth mixture into a lightly greased 9×13 inch baking pan. Bake for 24-26 minutes, until center of bars is JUST set.
  7. Remove from oven and cool completely before frosting.
  8. For the frosting:
  9. Using an electric mixer, beat the peanut butter and butter on medium-speed until completely smooth. Add vanilla and mix.
  10. Reduce speed to low and add in the remaining ingredients, beating until fully incorporated. Increase speed to medium-high and beat the frosting for 1-2 minutes, or until light and fluffy.

Recipe adapted >>>>>  here



Rated 4.4/5 based on 782 customer reviews

Thursday, March 17, 2016

Gooey Mississippi Mud Brookies

Gooey Mississippi Mud Brookies | #Dessertrecipes #Sweetrecipes #Deliciousdesserts #Dessertbars #Brownierecipes #Sweetstreats #Brookiesrecipe #Dessertrecipes #Cookingrecipes #Deliciousdesserts #Dessertbars #Sweetrecipes

Ingredients

  • 1 Box brownie mix
  • Ingredients on the box (oil, eggs water)
  • 1 ½ cups mini marshmallows, divided
  • 1 cup chopped pecans, divided
  • For the cookie dough:
  • ½ cup (1 stick) unsalted butter
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1 Large egg
  • 2 teaspoons pure vanilla extract
  • 1¾ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¾ cup mini chocolate chips

  Instructions

  1. Preheat oven to 350°F
  2. In a medium sized bowl, combine brownie mix, egg, vegetable oil and water according to the instructions on the box. Beat until thoroughly mixed.
  3. Line a 9×13” pan with parchment paper or a baking mat. Pour the brownie batter over the baking mat and spread evenly.
  4. Sprinkle the top of the batter with ½ cup crushed pecans and ¾ cup of mini marshmallows and gently press into the brownie batter.
  5. Soften the butter in the microwave for 10-15 seconds. Combine the butter with both light brown sugar and granulated sugar. Mix until smooth and the mixture becomes fluffy.
  6. Add the egg and vanilla extract and beat until the egg is thoroughly incorporated.
  7. In a separate bowl, combine the flour, salt and baking soda. Slowly add the flour mixture to dough batter while mixing at a low speed. Once all the flour has been added, increase speed to medium until dough forms. Add chocolate chips, remaining pecans and marshmallows last and fold into cookie dough.
  8. Take the cookie dough and drop chunks onto the top of the brownie mixture, gently pressing them down into brownie batter. Do you best to cover evenly.
  9. Bake for 25-28 minutes at 350°F. Remove from oven and allow to cool completely before cutting. Since I used a baking mat, I was able to completely remove the sheet of brookies from the pan before cutting. If the brownie is still too gooey, I suggest refrigerating before cutting.

  recipe adapted >>>>>  here

Sunday, March 13, 2016

Vegan Garlic Pasta with Roasted Cajun Cauliflower

Vegan Garlic Pasta with Roasted Cajun Cauliflower | #Veganpastarecipes #Vegantamales #Vegancreamytomatopasta #Creamytomatobasilpasta #Veganrecipeseasyquick #Vegancreamytomatosauce #Veganrecipeseasy #Easyveganmeals #Veganbroccolirecipes #Veganlunchideas #Vegandishes #Vegandinnerideas

Ingredients

  • Cajun cauliflower:
  • 1 small head of cauliflower cut into florets 3 heaping cups
  • 2 teaspoons oil
  • Cajun Blend:
  • 2 tsp paprika (I use 1 tsp sweet mild paprika and 1 tsp smoked hot paprika)
  • 1/4 tsp (0.25 tsp) or more cayenne
  • 1/2 tsp (0.5 tsp) freshly ground black pepper
  • 1/2 tsp (0.5 tsp) red pepper flakes or use more smoked paprika
  • 1/2 tsp (0.5 tsp) dried thyme
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/4 tsp (0.25 tsp) onion powder
  • 1/2 tsp (0.5 tsp) salt ( 1/4 to 1/2 tsp to preference)
  • Garlic Sauce Pasta:
  • 8 oz penne glutenfree if needed
  • 2 tsp olive oil divided
  • 3 cloves garlic minced
  • 2 cups (473.18 ml) unsweetened non dairy milk such as almond milk or soymilk or use cashew milk for creamier
  • 1 tbsp flour or use rice flour to make gluten-free
  • 1 tbsp arrowroot starch or cornstarch
  • 10 cloves of roasted garlic
  • 1/2 tsp (0.5 tsp) to 1 tsp smoked paprika
  • 1/4 tsp (0.25 tsp) or more dried thyme ,+ generous dashes of other herbs such as basil, sage, oregano
  • 2 tbsp nutritional yeast
  • 1/2 to 3/4 tsp (0.5 tsp) or more salt
  • chopped basil or parsley for garnish
  • black pepper or cayenne and lemon juice for garnish

Instructions

  1. Cajun Cauliflower:
  2. Preheat the oven to 425 degrees F. Add the Cauliflower florets to a large bowl. Drizzle oil and mix using a spatula or rub it in using hands.
  3. In a small bowl, mix the ingredients under cajun spice blend. Add a bit more paprika if using mild. Sprinkle all over the cauliflower florets and toss to coat. (use 1.5 tbsp or more of premade cajun blend).
  4. Bake for 25 to 30 mins.
  5. Garlic Pasta:
  6. Make the pasta according to instructions on the package, drain and set aside.
  7. Heat oil in a skillet over medium low heat. Add minced garlic and cook for 3 to 4 minutes, or until golden, stirring occasionally.
  8. Meanwhile blend the rest of the ingredients (except garnish) until smooth. Add to the pan. Increase heat to medium.
  9. Bring the sauce to a boil stirring occasionally. Taste and adjust salt and flavor carefully. Simmer for another 2 minutes. You can add in some cajun blend to the sauce as well for additional flavor. Fold in the pasta. Take off heat, cover and let sit for 2 minutes.
  10. To serve, add warm baked Cajun Cauliflower on top. Garnish with chopped parsley or basil, some cayenne/pepper and lemon juice.

RECIPE ADAPTED  >>>>>  here

Low Carb Cauliflower Breadsticks

Low Carb Cauliflower Breadsticks | #Lowcarbrecipes #Nocarbdiets #Vegetarianrecipes #Cookingrecipes #Ketogenicrecipes #Dietrecipes #Ketocheeseburgercasserole #Ketocasserolerecipes #Lowcarbdinner #Easyketorecipes #Easyketomeals #Healthycasserolerecipes

Ingredients

  • 1 head cauliflower raw
  • 1/2 cup Mozzarella Cheese shredded
  • 1/2 cup Parmesan Cheese shaved
  • 1 large egg
  • 1/2 tablespoon garlic minced
  • 1/2 tablespoon fresh basil chopped
  • 1/2 tablespoon fresh Italian flat-leaf parsley chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup Mozzarella Cheese shredded

Instructions

  1. Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
  2. Rice the cauliflower by coring it and breaking it into florets. Then place it in the bowl of a food processor and pulse until it is the texture of rice. (If your cauliflower seems excessively moist, squeeze the riced, raw cauliflower in a paper towel to help remove moisture.)
  3. In a large bowl, mix the riced cauliflower, 1/2 cup shredded Mozzarella cheese, 1/2 cup Parmesan cheese, 1 egg, 1/2 tablespoon fresh garlic, 1/2 tablespoon fresh basil, 1/2 tablespoon fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined and holds together. Place the mixture onto the lined baking sheet and spread out into a rectangle about 9x7" and 1/4" thick.
  4. Bake in the preheated oven for 10-12 minutes. Remove from oven and top with 3/4 cup shredded Mozzarella cheese and return to oven to continue baking until the cheese is melted and starting to brown. Cool about 10 minutes and cut into 'breadsticks'. Garnish with fresh herbs and Parmesan cheese. Serve with your favorite Red Sauce and enjoy!

Recipe adapted >>>>>  here

Saturday, March 12, 2016

Healthy Baked Chicken Parmesan

Healthy Baked Chicken Parmesan | #Chickenparmesanrecipehealthy #Bakedchickenrecipeshealthy #Healthybakedchickenparmesan #Cookingrecipes #Healthyeating #Healthydinnerrecipes #Bakedchickenrecipes #Foodrecipes #Weightwatchersfreestylerecipes #Chickendinnerrecipes #Dinnerideaseasy #Supperideas

Ingredients

  • ½ cup unseasoned wholegrain breadcrumbs
  • 2 tablespoons grated parmesan (or romano) cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon granulated garlic
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 tablespoon olive oil
  • 2lbs chicken cutlets
  • ¾ cup sauce
  • ¾ cup mozzarella cheese

Instructions

  1. Preheat oven to 375 degrees.
  2. In a medium bowl mix together the breadcrumbs, parmesan cheese, granulated garlic, onion powder, salt, and pepper.
  3. Coat a sheet pan with the olive oil.
  4. Dredge each chicken cutlet in the breadcrumb mixture and place on the sheet pan. Discard the rest of the breadcrumb mixture.
  5. Bake the chicken for 15 minutes. Turn over and bake for another 15 minutes.
  6. Remove the pan from the oven and spread 2 tablespoons of sauce and 2 tablespoons of shredded mozzarella cheese on each chicken cutlet.
  7. Place back in the oven and cook for 10 - 15 minutes or until sauce is hot and cheese is melted.
  8. Serve hot.

Recipe has been adapted from >>>>>  here

Wednesday, March 2, 2016

Zucchini Lasagna With Ground Beef

Zucchini Lasagna With Ground Beef | #Lowcarbrecipes #Salmonrecipesbaked #Ketochickenrecipes #Cookingrecipes #Ketodinnerrecipes #Fishrecipes #Squashlasagna #Lasagnaketozucchini #Ketozucchinirecipes #Optaviazucchinilasagna #Zucchinirecipescasserole #Groundturkeyzucchinilasagna

Ingredients

  • 20 ounces zucchini (about 2 large or 3 medium, peeling is unnecessary)
  • 1 pound extra lean ground beef (95% lean is ideal, no less than 90% to avoid a greasy wet dish)
  • 15 ounces canned unsalted tomato sauce (check the ingredients label to make sure no salt is listed)
  • 1 cup finely chopped onion (about 1 small onion)
  • 1 1/2 cups (5oz) shredded mozzarella cheese (I use low moisture part skim)
  • 1/2 cup (2.2oz) finely grated parmesan cheese (should be powder-like, finer than sand)
  • 1 tablespoon olive oil
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • 1/4 teaspoon ground cayenne

Instructions

  1. Making the meat sauce:
  2. Heat a high-sided pan over medium heat until hot (I use a 10-inch wide nonstick pan with 3-inch high sides). Add olive oil to coat the bottom of the pan. Add onions and cook until softened, about 5 minutes, stirring occasionally.
  3. Add ground beef to the pan. Cook until it's no longer pink, about 5 minutes, breaking it apart as it cooks.
  4. Add tomato sauce, stirring it in. Bring to a simmer over medium-high heat, then gradually reduce the heat as needed to maintain a simmer. Simmer for about 10 minutes to thicken the sauce, stirring frequently. The resulting sauce should be thick, easily clinging to the meat and onions; this helps reduce excess moisture in the resulting lasagna.
  5. Add oregano, salt, and cayenne. Stir for a minute until well-mixed. Turn off the heat.
  6. Assembling and baking the lasagna:
  7. Position an oven rack in the lower half of the oven, and preheat to 375 F. Set aside an 8x8 inch baking dish.
  8. For each zucchini, slice off both ends and discard them. Stand the zucchini vertically on a stable flat end, and carefully slice along its length into 1/8 - 1/4 inch thick strips. Don't worry if the slices aren't perfect because it won't affect the deliciousness of the lasagna.
  9. Arrange about one-third of the zucchini slices along the bottom of the baking dish so that they are slightly overlapping in a criss-cross pattern. Evenly spread about half of the meat sauce over the zucchini. Distribute about 1/2 cup of mozzarella cheese on top of the meat sauce.
  10. Repeat with another zucchini layer, a meat sauce layer, and a cheese layer.
  11. Top with remaining zucchini slices. Add another 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese on top of the zucchini. Give the baking dish a quick shake so the cheeses spread out and settle into cracks.
  12. Bake uncovered at 375 F until the lasagna is golden brown on top, about 45 minutes. Let it cool for at least 15 minutes to allow the lasagna to set and cease bubbling before slicing.

recipe adapted >>>>>  here