Saturday, July 23, 2016

PEANUT BUTTER BANANA NICE CREAM

PEANUT BUTTER BANANA NICE CREAM | #Bananaicecreamrecipe #Peanutbutterbananaicecream #Bananaicecreamhealthy #Homemadeicecreamrecipes #Dairyfreeicecreammakerrecipes #Nicecreamvegan #Frozenbananarecipes #Veganicecream #Healthyicecreamrecipes #Vanillaicecreamhomemade #Ripebananarecipeshealthy #Vanillaicecreamrecipes

Ingredients

  • 4 bananas, peeled, sliced, and frozen
  • 1/4 cup almond, soy, or coconut milk
  • 1/2 cup peanut butter (creamy or crunchy, unsweetened)
  • pinch of sea salt
  • 1 tablespoon maple syrup, or coconut sugar to taste (optional)
  • 1/4 cup mini dairy-free chocolate chips

Instructions

  1. Place the frozen banana slices and milk in the bowl of a food processor. Blend and pulse until just smooth, stopping to scrape down the sides with a rubber spatula occasionally. Don't over-blend.
  2. Add the peanut butter, a pinch of salt, and optional sweetener to taste and pulse to combine. Stir in chocolate chips.
  3. Enjoy immediately as soft serve or transfer to a freezer container for later. Once frozen solid, let nice cream sit at room temperature for about 30 minutes to soften before eating.

recipe adapted  >>>>>  here

Healthy Summer Squash Casserole

Healthy Summer Squash Casserole | #Easysidedishes #Roastedbabycarrots #Summersquashcasserole #Babycarrotrecipes #Healthyyellowsquashrecipes #Easyvegetablesidedishes #Yellowsquashrecipescasserole #Southernsquashcasserole #Spinachzucchinirecipes #Summersquashrecipes #Healthysummersquashcasserole #Vegetablesides

Ingredients

  • 2 lbs summer squash zucchini and yellow squash, cut into ¼-inch slices
  • 2 ½ Tbsp olive oil
  • 1 ¼ tsp salt divided
  • ½ tsp pepper
  • ⅓cup Parmesan cheese* grated
  • ⅓ cup Panko breadcrumbs gluten-free
  • ¼ tsp. garlic powder
  • 2 Tbsp fresh parsley finely chopped

Instructions

  1. Preheat oven to 350 degrees.
  2. Cut yellow squash and zucchini into thin, ¼-inch slices.
  3. Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.
  4. Spray a 9-inch square baking dish with non-stick cooking spray.
  5. Alternatively, overlap the zucchini and squash in a row. (See pictures.) You should be able to form 4 rows.**
  6. Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
  7. In a small bowl combine Parmesan cheese and breadcrumbs. Toss to combine and then sprinkle over the zucchini and squash.
  8. Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
  9. Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.
  10. Serve immediately with fresh parsley and enjoy!

Recipe adapted >>>>>  here

Chicken Chasseur or Hunters Chicken

Chicken Chasseur or Hunter's Chicken | #ChickenChasseur or #Hunter'sChicken #Hunterschickenrecipe #Chickenchasseurrecipe #Boneinchickenrecipes #Frenchdinnerrecipes #Frenchfoodrecipes #Frenchcookingrecipes #Cookingrecipes #Poultryrecipes #Chickencacciatorerecipe #Chickendinner #Italianrecipes #Ethnicrecipes



Ingredients

  • 8 Chicken Thighs Bone-In, Skin on
  • 2 tbsp Clarified Butter or Light Cooking Oil
  • 8 oz Mushrooms White Button or Baby Bella, sliced
  • 2 Shallots Medium, chopped
  • 1/4 cup Cognac Optional
  • 1/2 cup White Wine Dry
  • 1/2 cup Chopped Tomatoes Or 2 tbsp Tomato Paste
  • 2 cups Chicken Stock Or combination of chicken and beef stock in 2:1 ratio
  • 2 tbsp Wondra Flour Or All-Purpose Flour - optional if the sauce is not thick enough
  • 1 tbsp Fresh Tarragon Chopped
  • 1 tbsp Fresh Parsley Chopped


Instructions

  1. Heat up your oven to 375 F. In order to make Chicken Chasseur with a crispy skin, heat up clarified butter (or a combination of butter with cooking oil) in a cast iron skillet on medium heat. Season the chicken with salt and pepper and once your pan is hot, add chicken (skin side down) and cook undisturbed for 6-7 minutes, until the skin is nicely browned.
  2. Turned the chicken over and cook for another 4-5 minutes. Transfer the chicken onto a baking sheet and place in the oven for about 15-20 minutes, until the chicken is cooked through and the internal temperature shows 165F. Once you've moved your chicken to the oven, discard all but 2 tablespoons of fat from the skillet. Add sliced mushrooms, season with salt and pepper, and cook for about 5 minutes. Then add chopped shallots and let them sweat for another few minutes.
  3. If using, add cognac and either flambe it or let it almost entirely cook-off. Add wine and deglaze the pan. Cook until about 1 tablespoon of liquid is left.
  4. Add tomatoes or tomato paste, chicken stock, and let cook for about 10-15 minutes.
  5. If your sauce is too liquidy, combine 1-2 tablespoons of either Wondra flour or all-purpose flour with a 1/2 cup of water, mix well (until smooth) and add to the sauce to thicken it up. Cook for another 2 minutes.
  6. Adjust seasoning, add salt and pepper as needed. Once the sauce has the right consistency, turn it off and add 2 tablespoons of cold butter and let it melt into the sauce (Tip: once you've added butter, then you cannot reduce the sauce more as the butter would break);
  7. Chop tarragon and parsley. Remove the chicken from the oven. Then for serving, you can either put the chicken back into the pan and sprinkle everything with herbs and serve it family style, or you plate the chicken and drench in your sauce, then sprinkle with herbs. Serve with mashed potatoes or egg noodles. Enjoy!

recipe adapted >>>>>  here


Tuesday, July 19, 2016

Carrot Cake Cheesecake

Carrot Cake Cheesecake | #Turtlecheesecakerecipes #Carrotcakecheesecake #Lemoncheesecakerecipes #Keylimecheesecakerecipe #Lemoncurddessert #Lemoncurdcheesecake #Tastyvideosdesserts #Stuffedgarlicbread #Cakevideos #Redvelvetcheesecake #Carrotcheesecakerecipe #Partyfood

Ingredients

    Cheesecake Mixture
  • 1 tsp vanilla extract
  • 1 1/2 tsp all-purpose flour
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 (8 oz) pkg cream cheese, softened well (but not melted)
  • 2/3 cup granulated sugar
  • Carrot Cake
  • 1 tsp vanilla extract
  • 1 1/3 cups finely grated carrots
  • 1/2 tsp baking powder
  • 2/3 cup granulated sugar
  • 1 1/4 cups all-purpose flour
  • 1/8 tsp ground nutmeg
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1/2 tsp baking soda
  • 1/3 cup packed light-brown sugar
  • 2 large eggs
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • Topping
  • 1/2 tsp vanilla extract
  • 1/2 cup chopped pecans (optional)
  • 1 1/4 cups powdered sugar
  • 1/4 cup + 2 Tbsp sour cream
  • 2 oz cream cheese , softened
  • 1 Tbsp butter , softened

Instructions

  1. Preheat oven to 350 degrees. Butter a 9-inch springform pan and set aside.

  2. For the cheesecake mixture:

  3. In a mixing bowl, whisk together sugar and 1 1/2 tsp flour until well combined. Add cream cheese and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture until smooth. Mix in eggs one at a time, mixing just until combined after each addition and adding in vanilla with second egg. Blend in sour cream. Forcefully tap bowl against countertop about 30 times to release air bubbles. Set mixture aside.
  4. Rinse beaters clean. In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg for 30 seconds. To a separate large mixing bowl, add canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute. With mixer running on low speed, slowly add in dry ingredients and mix until well blended. Add carrots and mix until evenly distributed. Tap bowl forcefully against counter, about 3 times, just to release large air pockets.

  5. To assemble cheesecake:

  6. Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. Dollop about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (don't spread or swirl). Spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling by the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture (I found this easiest to do this was by slowly drizzling over with the spoon). Bake in preheated oven 60 - 65 minutes, until center portion only jiggles slightly and tenting with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn't touch cheesecake or it will stick). Remove from oven and allow to cool on a wire rack 1 hour, then cover with foil and chill in refrigerator 6 hours or overnight.

  7. For the topping:

  8. In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. Add remaining topping ingredients and mix until pale and fluffy, about 4 - 5 minutes. Spread evenly over cheesecake then chill cheesecake in freezer for 20 - 30 minutes. Sprinkle edges with chopped pecans. Cut into slices. Store in refrigerator in an airtight container.

recipe adapted >>>>>  here

Monday, July 18, 2016

Healthy Chicken Burrito Wraps

Healthy Chicken Burrito Wraps | #Healthyeating #Cookingrecipes #Yummyfood #Dinnerrecipes #Foodanddrink #Healthylunch #Glutenfreeeggplantparmesan #2bmindsetrecipes #Eggplantstacks #Friedeggplantrecipes #Cookingrecipes #Dinnerrecipes

Ingredients

  • 2 cups of chicken fillet, pre-cooked and shredded
  • 1 cup of Mexican rice or brown rice, pre-cooked
  • 1 avocado, diced
  • 1 cup of broccoli florets, cooked and chopped
  • 2 tablespoons of cilantro, chopped
  • 1 cup of grated sharp cheddar cheese, reduced-fat
  • 5 (8-inch) whole grain tortillas
  • 1 tablespoon of extra-virgin olive oil

Instructions

  1. In a mixing bowl mix together chicken, rice, avocado, broccoli, cilantro and cheddar cheese.
  2. Evenly distribute the mixture in the middle of the tortillas and fold them over tight, making sure the filling doesn’t fall out .
  3. Heat a grill pan or a skillet, add extra-virgin olive oil. Set the filled wraps on a pan and cook over medium-high heat for about 2-3 minutes on each side until tortillas are golden brown and cheese is melted inside.
  4. Serve warm.

recipe adapated >>>>>  here

Tuesday, July 12, 2016

BEST BAKED EGGPLANT PARMESAN

BEST BAKED EGGPLANT PARMESAN | #Lightdinnerrecipes #Healthysummerdinnerrecipes #Healthybowlrecipes #Healthychickenrecipes #Worklunchideasmakeahead #Mousakkarecipe #Eggplantrecipesbaked #Friedeggplantparmesan #Eggplantrecipesparmesan #Eggplantparmrecipes #Eggplantrecipeshealthy #Eggplantcasserolerecipes

Ingredients

  • 3 large eggplants
  • 1 teaspoon salt
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 large eggs
  • 1 cup panko bread crumbs
  • 1 cup Italian style bread crumbs
  • 1 teaspoon garlic powder
  • 2 cups marinara sauce
  • 8 ounces fresh mozzarella sliced
  • ¼ cup chopped fresh basil
  • 1/2 cup freshly grated parmesan cheese divided

Instructions

  1. Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
  2. Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets.
  3. Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
  4. Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
  5. Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
  6. Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
  7. Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
  8. Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.

recipe adapted  >>>>>  here

Monday, July 11, 2016

FAMOUS RED LOBSTER SHRIMP SCAMPI

FAMOUS RED LOBSTER SHRIMP SCAMPI | #Redlobstershrimpscampirecipe #Healthyshrimpscampirecipe #Seafoodrecipes #Cookingrecipes #Fishrecipes #Seafooddishes #Chickencrockpotrecipes #Slowcookerchickentacos #Crockpotchickentacos #Dinnerrecipescrockpot #Gumborecipecrockpot #Chickenstreettacos



Ingredients

  • 1 lb medium shrimp, peeled and deveined
  • 1 tablespoon pure olive oil
  • 2 tablespoons garlic, finely chopped
  • 1 1⁄2 cups white wine, I use chardonnay
  • 1⁄2 fresh lemon, Juice only
  • 1 teaspoon italian seasoning
  • 1⁄2 cup softened butter
  • 1 tablespoon parsley
  • 1⁄2 cup grated parmesan cheese


Instructions

  1. Heat cast iron skillet and add olive oil.
  2. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
  3. Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
  4. Add white wine, and lemon juice.
  5. Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
  6. Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
  7. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
  8. Sprinkle with grated Parmesan Cheese.

Recipe has been adapted from >>>>>  here



Rated 4.4/5 based on 763 customer reviews

Saturday, July 9, 2016

CHOCOLATE PEANUT BUTTER LASAGNA

CHOCOLATE PEANUT BUTTER LASAGNA | #Chocolatepeanutbutterdesserts #Bestdessertrecipes #Peanutbuttercuppokecake #Chocolatepeanutbutterlasagnarecipe #Peanutbutterlasagnadesserts #Reesesdessert #Brownierecipes #Chocolatepeanutbutterdesserts #Strawberrycrumbbars #Chocolatepeanutbuttercake #Dessertrecipeseasy #Peanutbutterlasagnadesserts


Ingredients

  • CRUST
  • 36 Oreo Cookies
  • 1/3 cup butter melted
  • PEANUT BUTTER LAYER
  • 8 oz cream cheese softened
  • 1 cup smooth peanut butter
  • 1 cup powdered sugar
  • 1/4 cup milk
  • 1 1/2 cups whipped topping such as Cool Whip
  • CHOCOLATE LAYER
  • 2 boxes of instant chocolate pudding 4 servings size
  • 2 3/4 cups milk
  • TOPPING
  • whipped topping
  • 1 bag of Reese’s Mini Peanut Butter Cups
  • peanut butter chips
  • Chocolate Syrup optional

Instructions

  1. OREO CRUST :
  2. In a food processor, finely crush oreo cookies. Stir in melted butter. Press into a 9″ x13″ pan or glass dish. Place in the freezer while preparing the next layer.
  3. PEANUT BUTTER LAYER :
  4. With mixer on medium, cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping.
  5. Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer.
  6. CHOCOLATE LAYER :
  7. In a bowl, mix together both boxes of pudding mix and milk. (Note: This will be less milk than called for on the box. You want this layer a little bit thicker than pudding.)
  8. Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes.
  9. Top with remaining whipped topping, chopped Reese’s Mini Pieces, peanut butter chips and chocolate sauce if desired. Refrigerate at least 3 hours.

recipe adapted >>>>>  here

Tuesday, July 5, 2016

Pineapple Pie

Pineapple Pie | #Pineapplecreamcheesedessert #Pineapplepudding #Pineapplecake #Easynobakedesserts #3ingredientdesserts #Pineapplepierecipes #Pineapplecobblerrecipes #Easypierecipes #Chocolatedesserts #Pineapplepierecipes #Peachesandcreampie

Ingredients

  • 1 250g package of cream cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
  • 1 tbsp cornstarch
  • 1/2 cup sugar
  • 1 cup crushed pineapple, with juice
  • 1 unbaked frozen pie shell

Instructions

  1. Preheat oven to 400F.
  2. In a large bowl, beat together cream cheese, 1/2 cup sugar, salt, eggs, milk and vanilla extract. Set aside.
  3. In a small saucepan, stir together cornstarch, 1/2 cup sugar and crushed pineapple. Bring to a boil and boil for 2 minutes, stirring constantly. Let cool a few minutes and then pour into pie shell.
  4. Pour cream cheese mixture on top of pineapple mixture. Bake for 10 minutes then reduce heat to 325F and bake an additional 50 to 55 minutes, or until center is set.
  5. Let cool before serving.

  Recipe adapted >>>>>  here

Sunday, July 3, 2016

Broccoli Cheese Quiche

Broccoli Cheese Quiche | #Yummyfood #Dinnerrecipes #Cookingrecipes #Healthyrecipes #Favoriterecipes #Fooddishes #Broccolicheesequiche #Quicherecipeshealthy #Crustlessspinachquiche #Vegetablequicherecipes #Hamandcheesequiche #Breakfastquicherecipes

Ingredients

  • 1 refrigerated pie crust (homemade also works great)
  • 3-4 cups broccoli, cut into bite-sized pieces
  • 2 cups shredded cheese (I like using a mix of provolone and cheddar)
  • 8 eggs
  • 1/2 cup half and half
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Preheat the oven to 375. 
  2. Press the pie crust into a pie dish, shaping it as you like. 
  3. Add the broccoli to a microwave safe bowl and add 1/2 inch of water to the bottom of the bowl. Cover with plastic wrap and microwave 2-3 minutes, or until bright green and tender. 
  4. Drain the broccoli and spread it in the prepared pie crust. 
  5. Sprinkle half of the shredded cheese over the broccoli.
  6.  In a medium bowl or large measuring cup, whisk together the eggs, half and half, flour, salt, and pepper until well blended. 
  7. Pour the egg mixture over the broccoli mixture and top with remaining cheese. Bake 35-40 minutes, or until the top of the quiche is lightly golden and only jiggles slightly when shaken gently. Enjoy!

RECIPE ADAPTED  >>>>>  here

Friday, July 1, 2016

PEANUT BUTTER BANANA CHIA OATMEAL

PEANUT BUTTER BANANA CHIA OATMEAL | #Grabandgobreakfast #Homemadefrozenbreakfastburritos #Peanutbutterbananachiaoatmeal #Healthyrecipes #Cookingrecipes #Dessertrecipes #Healthybreakfasteggs #Simplehealthymeals #Peanutbutterbananachiaoatmeal #Vscobreakfast #Healthyeating #Healthyeasybreakfast

Ingredients

  • 1 cup old fashioned oats
  • 1 banana, sliced (save a few for topping)
  • 1 Tablespoon chia seeds
  • 1 teaspoon cinnamon
  • pinch of sea salt
  • 3 cups of water, non-dairy milk or a blend of both
  • 2 Tablespoons peanut butter or another type of nut butter

Instructions

  1. Add oats, banana slices, chia seeds, cinnamon and sea salt to a pot. Add water and stir to combine. Heat over medium-high heat for 8-10 minutes or until all the liquid has been absorbed. Be sure to stir the oats several times while cooking to make sure the banana slices melt into the oats and the chia seeds don’t clump. You’ll know the oatmeal is done when all the liquid is absorbed and the oats are thick and fluffy.
  2. Portion oats into two bowls and serve with peanut butter, banana slices, and a sprinkle of chia seeds. Add a splash of non-dairy milk and/or maple syrup on top before serving, if desired.

Recipe has been adapted from >>>>>  here