Sunday, May 29, 2016

BUFFALO CHICKEN NACHOS

BUFFALO CHICKEN NACHOS | #BUFFALO #CHICKEN #NACHOS #Buffalochickennachosrecipe #Chickennachosrecipe #Nachosrecipebeef #Easyrecipes #Buffalochickendipcrockpot #Foodcravings #Cookingrecipes #Mexicanfoodrecipes #Easymeals #Yummyfood #Dessertrecipes #Ethnicrecipes


Ingredients

  • 1 tbsp olive oil
  • 1 lb chicken breast
  • Salt and pepper to taste
  • 1/2 cup buffalo sauce
  • 1/2 cup ranch dressing
  • 1 bag Corn tortilla chips 10-15 ounces
  • 1 cup shredded colby jack cheese
  • 2-3 green onions sliced

Instructions

  1. Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil (optional)
  2. In a large saute pan, heat olive oil over medium heat. Add in chicken, sprinkle with salt and pepper, and cook until no longer pink, about 10-12 minutes. Remove from pan and shred chicken.
  3. Add shredded chicken back into saute pan and stir in buffalo sauce and ranch dressing. Let simmer for 1-2 minutes.
  4. On a baking sheet, add a layer of the corn tortilla chips. Top evenly with the shredded chicken and shredded cheese. Bake for 5-7 minutes, until cheese is melted through.
  5. Top with green onions and serve warm!

recipe adapted >>>>>  here

Friday, May 27, 2016

The Best Crockpot Beef Stew

The Best Crockpot Beef Stew | #Crockpotchilieasy #Potroastcrockpotrecipesbest #Chilibeansrecipecrockpot #Cookingrecipes #Crockpotcooking #Crockpotdinner #Beefstewmeatrecipes #Soupsandstews #Chuckroastcrockpotrecipes #Roastbeefcrockpotrecipes #Crockpotmeals #Potroastcrockpotrecipeseasy


Ingredients

  • 2 pounds beef stew meat (cut into bite-sized pieces)
  • 1 tsp Salt
  • 1 tsp pepper
  • 1 medium onion finely chopped
  • 2 celery ribs sliced
  • 2-3 cloves of garlic minced
  • 6 oz can tomato paste
  • 32 oz beef broth
  • 2 Tablespoons Worcestershire sauce
  • 2 cups baby carrots carrots
  • 4-5 small red potatoes cut into bite-sized pieces (about 3 cups)
  • 1 tablespoon dried parsley
  • 1 teaspoon oregano
  • 1 cups frozen peas
  • 1 cup frozen corn
  • 1/4 cup flour
  • 1/4 cup water

Instructions

  1. Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
  2. About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combines. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.

recipe click >>>>>  here

Sunday, May 22, 2016

Wiener Flower Pie

Wiener Flower Pie | #Peanutbuttercuppokecake #Buntcakerecipes #Twinkiebundtcake #Strawberryfrenchtoastcasserole #Brunchfoods #Blueberryfrenchtoastcasserole #Breakfastburritos #Whitepizzadip #Puffpastrychurros #Puffpastrydesserts #Fingerfoods #Bbqchickenpizza

Ingredients

  • 6 hot dogs
  • 6 pieces of spaghetti (uncooked)
  • 6 pastry sheets (10 cm circular shape)
  • 2 tablespoons of Genovese sauce
  • 1 cup shredded cheese
  • 6 cherry tomatoes, whole
  • Olive oil, to taste
  • Basil leaves, to taste

Instructions

  1. Preheat the oven to 425 degrees.
  2. Make 8 deep, parallel incisions lengthways in each hot dog. It should look like 8 vertical rows from top to bottom. Next, create a ring or circular shape with the hot dog. Take a piece of spaghetti and pierce both ends of the hot dog so it keeps the hot dog in place, it will form a ring.
  3. Next, place each hot dog ring on a pastry sheet. Use the end of a spoon to fold and press the pastry sheet into the cuts along the hot dogs. Each hot dog should now look like a flower pie.
  4. Add Genovese sauce and the shredded cheese in the center of each, then top with a single cherry tomato in the center.
  5. Bake in the oven for 15 to 20 minutes. Remove from the oven and let cool. Drizzle with olive oil and garnish with basil.

Recipe has been adapted from >>>>>  here

Saturday, May 21, 2016

Pecan Praline Blondies

Pecan Praline Blondies | #Pecan #Praline #Blondies #Dessertbars #Sweetrecipes #Eatdessert #Cookiedesserts #Cakecookies #Yummysweets #Cookiedesserts #Dessertrecipes #Cakecookies #Yummycookies #Sweetrecipes #Monstercookies

Ingredients

  • FOR BLONDIES:
  • 1 cup (2 sticks) unsalted butter
  • 2 cups brown sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • ½ tsp salt
  • 1 tsp baking powder
  • 2 cups all-purpose flour
  • FOR PRALINE ICING:
  • ½ cup (1 stick) butter
  • 1 cup brown sugar
  • ⅓ cup heavy cream
  • 2 cups powdered sugar
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
  2. To make the blondies: In a medium/large sauce pot, melt the butter over medium-low heat. Stir in the brown sugar until combined. Let cool for about 5-10 minutes. After it's cooled off a little, whisk in the eggs and the vanilla until combined. Lastly, whisk in the salt, baking powder and flour until a soft batter forms.
  3. Pour the batter into the prepared pan and spread into an even layer. Bake for approx. 19-22 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
  4. Wipe out the sauce pot and return it to the stove. To make the praline icing: Add the butter and brown sugar to the sauce pot and bring to a boil over medium heat. Stir constantly for 2 minutes. Add in the heavy cream and bring back up to a boil. Immediately remove from the heat and cool slightly, about 10-15 minutes. Once cooled off a little bit, add in the powdered sugar. Fold in the pecans.
  5. Working quickly, spread the praline icing over the blondie base in an even layer. Refrigerate for at least 2 hours to set the icing before cutting into bars.

recipe adapted >>>>>  here

Friday, May 20, 2016

Cheesy French Pinwheels Recipe

Cheesy French Pinwheels Recipe | #Puffpastryappetizers #Puffpastryrecipesappetizers #Puffpastrytwists #Snackrecipes #Cookingrecipes #Appetizersnacks #Fingerfoods #Crabpuffsrecipe #Healthyappetizers #Hamandcheesecrescentrolls #Plainchicken #Easycrabpuffs

Ingredients

  • 2 Sheet Puff Pastry
  • 1/2 Cup Country Dijon Whole Grain Mustard
  • 1 Tablespoon Fresh Rosemary Finely Chopped
  • 1/2 Pound Salami Very Thinly Sliced
  • 3 Cups Jack Cheese Shredded
  • 2 Large Egg Beaten to Blend

Instructions

  1. Preheat oven to 400 degrees. Line 2 large baking sheets with Silpats or parchment paper.
  2. Defrost puff pastry according to package instructions, about 30-40 minutes.
  3. Gently unfold 1 pastry sheet and place on a lightly floured surface. Use a lightly floured rolling pin to flatten out the creases.
  4. Spread 1/2 the mustard evenly over surface, leaving a 1/2 inch border. Sprinkle 1/2 the rosemary evenly over mustard. Arrange 1/2 the salami slices over mustard, overlapping as needed. Sprinkle 1/2 the cheese over salami. Brush plain border with beaten egg. Roll up pastry, jellyroll fashion, pressing to seal seam. Repeat with remaining pastry, mustard, rosemary, salami and cheese. Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart. Brush tops of rounds with egg.
  5. Bake in preheated oven for 18-20 minutes or until nicely golden brown. Serve warm.

recipe adapted  >>>>>  here

Sunday, May 15, 2016

Zucchini Chocolate Brownies

Zucchini Chocolate Brownies (100% whole grain, gluten-free, dairy-free options) | #Dessertrecipes #Cookingrecipes #Deliciousdesserts #Healthyrecipes #Healthysnacks #Healthydesserts #Dairyfreerecipes #Dairyproducts #Dairyfreereplacements #Dessertrecipes #Healthydesserts #Healthysweets


Ingredients

  • 2 large eggs (50 grams each, out of shell)
  • 1 tablespoon vanilla extract
  • 3/4 cup coconut sugar or unrefined sugar or granulated sugar
  • 1/4 cup (60 ml) unsweetened applesauce
  • 1 cup (125 grams) whole wheat flour or whole spelt flour or all-purpose flour or Bob's Red Mill Gluten-Free 1-to-1 Baking Flour for the gluten-free version
  • 1/2 cup (45 grams) Dutch-process cocoa powder (using regular cocoa powder may result in cakey brownies)
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 cups (about 300 – 320 grams) peeled and grated zucchini
  • 1 cup semi-sweet chocolate chips + 1/2 cup mini chocolate chips to sprinkle on top (for dairy-free, use Enjoy Life Chocolate Chips)

Instructions

  1. Preheat the oven to 350 degrees F (176 degrees C) and line an 8"x8" pan with parchment paper or spray with baking spray.
  2. In a large bowl, mix together the eggs, vanilla, coconut sugar, and apple sauce and let this sit for 5 minutes to let the coconut sugar dissolve.
  3. In a separate medium bowl, mix together the flour, cocoa powder (sifted if lumpy!), baking soda and salt. Make sure there are no clumps before going on to the next step.
  4. Add the dry mix to the wet, gently stir until combined. Be sure not to over mix!
  5. Then fold in the zucchini and 1 cup chocolate chips.
  6. Pour the batter into the pan and even the surface with a spatula.
  7. Sprinkle 1/2 cup mini chocolate chips on top.
  8. Bake for 30 - 35 minutes (14 minutes for the half batch) or until a toothpick inserted in the middle doesn't come out gooey. It might still be sticky - just not have raw batter on it.
  9. Store in an airtight container for up to 2 days at room temperature or up to one week in the refrigerator. I recommend storing them in the refrigerator right from the beginning due to their high moisture content.

RECIPE ADAPTED  >>>>>  here

Thursday, May 12, 2016

Crockpot Stuffed Pepper Soup

Crockpot Stuffed Pepper Soup | #Crockpotsouprecipes #Crockpotrecipes #Crockpotmeals #Crockpotrecipeshealthy #Stuffedpeppersoupcrockpot #Cornchowderrecipe #Crockpotstuffedpeppersoup #Stuffedbellpeppersoup #Makeaheadtacocasserole #Bellpeppersoupcrockpot #Tacobakefreezermeal #Stuffedbellpeppersoupcrockpot

Ingredients

  • 2 lbs ground beef
  • 2 green bell peppers (diced ( about 1 cup))
  • 2 15 oz cans diced tomatoes, undrained
  • 1 15 oz can of tomato sauce
  • 32 oz of beef broth
  • 1 cup of water
  • 1 small onion (diced)
  • 2 TBSP brown sugar
  • 3-4 cloves of garlic (minced)
  • 2 tsp salt
  • 1 tsp pepper
  • 2 cups of cooked rice

Instructions

  1. Brown and drain grease from the ground beef and place in slow cooker.
  2. Add in tomato sauce, tomatoes, broth, peppers, onions, garlic, brown sugar, water, salt and pepper to slow cooker. (basically everything but your cooked rice) Cover and cook on low 6-8 hours.
  3. When about 30 minutes are left , add in your cooked rice, recover and continue cooking until time is up.

recipe adapted  >>>>>  here

Sunday, May 8, 2016

Tomato Basil Turkey Meatloaf

Tomato Basil Turkey Meatloaf | #Smokedsalt #Cookingrecipes #Healthydietrecipes #Wholefoodrecipes #Dinnerrecipes #Meatrecipes #Whole30turkeymeatloaf #Tomatobasilmeatloaf #Cleaneatingrecipesfordinner #Whole30groundturkeyrecipes #Turkeymeatloafpaleo #Tomatobasilturkeymeatloaf

Ingredients

  • 1 pound ground turkey
  • ¼ cup ALMOND FLOUR
  • 2 tablespoons TOMATO PASTE
  • 3 tablespoons chopped fresh basil
  • 1 egg
  • 1 teaspoon GARLIC POWDER
  • 1 teaspoon salt
  • Topping:
  • 2 tablespoons tomato paste
  • ¼ cup CHOPPED TOMATOES
  • 1 tablespoon APPLE CIDER VINEGAR
  • 1 tablespoon chopped basil
  • Pinch of salt

Instructions

  1. Preheat oven to 400 degrees. In a bowl combine turkey, almond flour, 2 tablespoons tomato paste, 3 tablespoons chopped basil, egg, garlic powder and 1 teaspoon salt. Mix until evenly combined. Ball up all of the meat mixture and place on a foil lined baking sheet, then form it into a loaf shape, about 8 inches x 4 inches in shape.
  2. In a small bowl combine 2 tablespoons tomato paste, chopped tomatoes, apple cider vinegar, 1 tablespoon chopped basil and pinch of salt. Spoon this mixture over the meatloaf and spread evenly over the top. Bake for 30 minutes.

recipe adapted  >>>>>  here

Saturday, May 7, 2016

Roasted Broccoli and Cauliflower Pasta with Parmesan, Lemon and Garlic

Roasted Broccoli and Cauliflower Pasta with Parmesan, Lemon and Garlic | #Freshgreenbeanrecipes #Healthysidedishesfordinner #Ketogreenbeans #Greenbeanrecipeshealthy #Easygreenbeans #Garlicgreenbeanssauteed #Tofulettucewraps #Meatlessmeals #Easyvegetarianrecipes #Vegetarianmealseasy #Quickvegetarianmeals #Ketolettucewraps

 

  Ingredients

  • 8 cups broccoli florets (see note)
  • 1/4 cup (4 tablespoons) extra virgin olive oil, divided
  • 1 3/4 teaspoons kosher salt, divided
  • 1/4 teaspoon black pepper, divided
  • 8 cups cauliflower florets (see note)
  • 12 ounces whole wheat penne pasta
  • 1 cup reserved pasta cooking water
  • 1 cup shredded parmesan cheese (see note)
  • 3 tablespoons lemon juice
  • 1 tablespoon minced garlic

  Instructions

  1. Preheat oven to 475ยบ F, and bring a large pot of water to a boil on the stove.
  2. On a parchment-lined baking sheet, toss the broccoli florets with 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper, making sure the oil and seasonings are evenly distributed. (If you prefer, you can toss the ingredients together in a bowl and then dump the broccoli mixture out onto the baking sheet.) On a second parchment-lined baking sheet, repeat the process with the cauliflower florets, tossing them with 2 tablespoons olive oil, 3/4 teaspoons salt, and 1/8 teaspoon pepper. Make sure the vegetables are spread out evenly on the baking sheets, and not heaped on top of each other, so they roast properly rather than steaming.
  3. Place cauliflower in the oven and roast for 5 minutes; then add broccoli to the oven. Roast for 5 minutes more, and then stir both cauliflower and broccoli and rotate sheet pans to promote even roasting. Continue roasting for about 10 more minutes (20 minutes total for cauliflower and 15 minutes total for broccoli), until the vegetables have developed some gorgeous roasted brown spots. Remove from oven and set briefly aside, keeping warm.
  4. Meanwhile, as vegetables roast, cook pasta according to package directions. Before draining the pasta, carefully reserve about 1 cup of pasta cooking water.
  5. In a large serving bowl, toss the roasted vegetables with the cooked pasta. Sprinkle the parmesan, lemon juice, garlic, and remaining 1/4 teaspoon salt evenly over the pasta mixture, stirring as you do so to make sure they are evenly distributed throughout the pasta and not concentrated in one spot. Loosen as desired with reserved pasta cooking water (we usually use about 1/2 - 3/4 cup). Taste and adjust the pasta water, lemon juice and salt as needed. Serve immediately.
  6. Recipe Notes
  7. Broccoli and cauliflower florets: To get this recipe on the table in 30 easy minutes, we suggest purchasing the pre-cut florets that you can now find in most grocery stores. (You may need to trim a few bigger florets to make sure they're all roughly the same size, which promotes even roasting.) However, if you prefer to buy whole heads of broccoli and cauliflower at the store or farm market, you'll need about 6 average stalks of broccoli and about 1 medium-large head of cauliflower to yield the 8 cups of each type of vegetable that you need for this recipe. Just add a few extra minutes onto the prep time (or see make-ahead tips below).
  8. Parmesan Cheese: To make this pasta recipe truly vegetarian, be sure to select a parmesan cheese made with non-traditional enzyme alternatives from microbes or fermentation, rather than the traditional rennet.
  9. Make-ahead steps: Even if you don't purchase pre-cut veggies, and prefer to purchase whole heads of cauliflower and broccoli, you can still take advantage of another make-ahead option: cut the broccoli and cauliflower into florets in advance when you have a little extra time. Store them in the refrigerator in a tightly sealed container or plastic bag, and they should keep nicely for a few days. In addition, you can juice the lemon and mince the garlic a few hours ahead or the night before, and store them, tightly wrapped, in the refrigerator.

recipe adapted  >>>>>  here

RASPBERRY PRETZEL SALAD

RASPBERRY JELLO PRETZEL SALAD | #Raspberrypretzeljellosalad #Pretzelcrustdessert #Raspberryjellopretzeldessert #Jellopretzeldessertraspberry #Raspberrydessertseasy #Jellodessertrecipes #Strawberrypretzelsaladeasy #Strawberrypretzeljellosalad #Raspberrypretzeljellosalad #Rasberrypretzeldessert #Strawberryjellopretzeldessert #Strawberrypretzelsaladrecipe

Ingredients

  • LAYER 1:
  • 1 3/4 cups crushed pretzels (about 6-7 cups pretzels)
  • 3/4 cup salted butter (melted, 12 Tablespoons)
  • 3 Tablespoons sugar
  • LAYER 2:
  • 12 ounces cream cheese (softened)
  • 3/4 cup sugar
  • 8 ounces cool whip (softened, 1 container)
  • LAYER 3:
  • 2 cups boiling water
  • 6 ounces raspberry jello (two 3-ounce boxes)
  • 2 cups frozen raspberries

Instructions

  1. Pre-heat oven to 400°. Butter a 9×13 pan and set aside. Crush pretzels in a food processor or blender and then stir in melted butter and sugar until combined. Press evenly in a greased 9×13 pan and bake at 400 for 8-10 min. Refrigerate for 30 minutes or until cool.
  2. In a medium size bowl, cream together the cream cheese with an electric mixer. Mix in sugar and then stir in cool whip. Drop about 8 spoonfuls over the top and carefully spread out on top of pretzel crust. Make sure to go all the way to the edges so the jello mixture doesn’t leak through. You can use your finger with a paper towel to run along the edges to make them clean lines. Refrigerate for about 1 hour, or until set.
  3. Boil water in a small pan with jello. Stir until sugar is dissolved (about 2 minutes). Then mix in the frozen raspberries. Allow to thicken slightly, then pour on top of cream cheese mixture and refrigerate until jello is firm, about 2 hours.

recipe adapted  >>>>>  here

Thursday, May 5, 2016

Sweet Crepes

Sweet Crepes | #Shrimprecipes #Foodrecipesfordinner #Crepesrecipeeasy #Tastyvideos #Quickdinnerideas #Sugarcookierecipeeasy #Ketopeanutbuttermugcake #Ketopeanutbutterrecipes #Lowcarbsnackssweet #Ketomicrowavedessert #Lowcarbmugcakemicrowave #Ketopeanutbutterdessert

Ingredients

  • 2 cups milk non-fat, reduced fat or whole milk
  • 1 1/3 cups flour
  • 4 eggs
  • 1/4 cup vegetable oil
  • 1 tbsp sugar
  • 1/3 tsp salt
  • butter for greasing the pan

Instructions

  1. Mix well (or blend) all the ingredients together, excluding the butter.
  2. Heat a lightly-buttered frying pan over a medium-high heat.
  3. Pour the batter onto the pan, using about 1/4 of a cup for each scoop.
  4. Tilt the pan and rotate it with a circular motion to help the batter spread evenly.
  5. Cook for about 1 minute per side on medium heat. Repeat until the batter is finished.

Recipe has been adapted from >>>>>  here