Friday, December 23, 2016

Chicken Pad Thai

Chicken Pad Thai | #Chickenpadthairecipe #Cookingrecipes #Chinesefood #Pastarecipes #Healthyrecipes #Asiancooking #Vegetarianrecipes #Foodvideos #Vegandinner #Easydinnerrecipes #Ramennoodlerecipeseasy #Ricenoodlerecipes

Ingredients

  • 10 oz Thai rice noodles
  • 1 lb boneless skinless chicken breasts, sliced into small strips, or 1 lb extra large shrimp, peeled and deveined
  • 2 Tbsp vegetable oil
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 1 red bell pepper, sliced into thin strips and strips halved
  • 1 1/2 cups matchstick carrots
  • 2 cloves garlic
  • 5 green onions, whites minced, greens sliced into 1-inch pieces
  • 2 cups bean sprouts
  • 3 large eggs
  • 1/2 cup unsalted peanuts, chopped
  • 1/3 cup cilantro, chopped
  • Red pepper flakes and sesame seeds (optional)

Instructions

  1. Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
  2. While noodles are cooking, heat oil in a wok or a 12-inch deep saute pan set over medium-high heat. Add chicken and saute until cooked through, about 6 minutes. If using shrimp cook about 1 1/2 minutes per side or until opaque.
  3. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer.
  4. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
  5. Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

Recipe adapted >>>>>  here

Tuesday, December 20, 2016

BEST DAMN INSTANT POT BONELESS PORK CHOPS


BEST DAMN INSTANT POT BONELESS PORK CHOPS | #Instantpotrecipeseasy #Instantpotchickenburritobowl #Instapotrecipes #Porkchopinstantpotrecipes #Chickeninstantpotrecipes #Instantpotmashedpotatoes #Instantpotrecipeseasy #Instantpotsweetcorn #Instantpotrecipeshealthyfamily #Frozenmeatballsinstantpot #Cornoncobinstantpot #Creamyitalianchickeninstantpot



Ingredients

  • 2 pork chops, boneless 1″ thick
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1 tbs butter
  • 1 cup chicken broth
  • 1/2 tablespoon Worcestershire sauce
  • 1 teaspoon Liquid Smoke

Instructions

  1. Mix spices and brown sugar and rub into both sides of pork chops.

  2. Set Instant Pot on saute (high) and add tablespoon butter. Once hot, add pork chops and brown on both sides for 1-2 minutes each. Remove pork chops and set aside. Press cancel.

  3. Add 1 cup chicken broth and use a wooden spoon to deglaze the bits off the bottom of the pot. Add Worcestershire sauce and liquid smoke and add pork chops directly to the pot in the liquid.

  4. Secure lid, make sure vent is set to “sealing” and pressure cook (manual) for 7 minutes. When done, allow pressure to naturally release for 12 minutes. After 12 minutes, quick release the rest, remove lid and pork chops.

  5. Let pork chops rest for about 5 minutes before serving.

recipe adapted >>>>>  here

Monday, December 19, 2016

SWEET SPICY COCA-COLA CHICKEN WINGS RECIPE

SWEET SPICY COCA-COLA CHICKEN WINGS RECIPE | #Smokedchickenwings #Chickenwingrecipes #Bbqchickenwings #Airfryerrecipes #Chickenwingsintheoven #Dryrubchickenwingsgrilled #Mangohabanerowings #Cookingrecipes #Chickendishes #Poultryrecipes #Chickendinner #Wingsauce

Ingredients

  • For the wings
  • 4 lbs chicken wings, drummettes and flats separated
  • 3 tablespoons olive oil
  • Kosher salt
  • Black pepper
  • For the sauce
  • 1 1/2 cups Coca-Cola
  • 3/4 cup dark brown sugar
  • 2/3 cup tomato paste
  • 5 garlic cloves, crushed
  • 1/3 cup red pepper hot sauce (like cayenne or tabasco pepper sauce)
  • 1 tablespoon smoked Spanish paprika
  • 1 teaspoon kosher salt

Instructions

  1. Prepare the wings:
  2. Preheat oven to 400 degrees. Top 2 baking sheets with a metal rack. (You can use the same kind you use to cool cakes.) Line a third baking sheet with foil.
  3. Remove chicken wings from package and pat very dry with a paper towel. Toss in a bowl with olive oil and generously season with kosher salt and black pepper, then arrange on the prepared baking sheets, allowing at least 1 inch between each piece of chicken on all sides.
  4. Bake for 45 minutes to 1 hour, or until crisp and golden brown. (You can turn the broiler on for the last 3-5 minutes to give them even more color, if desired.)
  5. Make the sauce
  6. Combine Coca-Cola, brown sugar, tomato paste, and garlic in a medium saucepan over high heat. Bring to a boil, then lower heat to a simmer. Whisk in hot sauce, paprika, and salt. Let simmer 5 -10 minutes, whisking occasionally, until the sauce thickens. Taste and adjust seasoning with additional salt or hot sauce, as desired.
  7. Once the chicken is ready, remove from oven and use tongs to roll each piece in the sauce, then place on the prepared foil-lined baking sheet. Lower oven to 350, and bake 7 minutes to set glaze. Serve immediately with additional sauce on the side for dipping.

recipe adapted >>>>>  here

Thursday, December 15, 2016

Summer Breeze Cocktail Recipe

Summer Breeze Cocktail Recipe #CocktailRecipe #Summer #Cocktail #Shirleytempledrinkalcoholic #Seabreezecocktail #Yummydrinks #Dirtyshirleytemple #Baybreezecocktail #Creamsicledrink #Summerdinnerideas #Summerdinnerrecipes #Summerdrinksalcoholrecipes #Summerfoodideas #Cocktaildrinks #Vodkadrinks

Ingredients

  • 1 oz Tequila
  • 1 oz Absolute Citron Vodka
  • 1/2 oz Triple Sec
  • 1 cup orange juice
  • splash Grenadine
  • Ice

Instructions

  1. Fill a glass with ice
  2. Pour your liquor in the glass
  3. Add OJ to the top
  4. Lightly stir
  5. Pour in grenadine
  6. ENJOY

recipe adapted >>>>>  here

Wednesday, December 14, 2016

Rosemary Garlic Butter Pork Chops

Rosemary Garlic Butter Pork Chops | #Rosemary #Garlic #Butter #PorkChops #Groundturkeyrecipes #Cajunredbeansandricerecipe #Turkeypestoburgers #Cajunrecipeslouisiana #Cookingrecipes #Dinnerrecipes #Porkchoprecipesbaked #Ketoporkchoprecipes #Bbqporkchopsinoven #Bakedporkchoprecipes #Meatrecipes #Porkchoprecipes


Ingredients

  • 3 Boneless Pork Chops
  • 4 tbsp Butter
  • 3 cloves Garlic
  • 1 tsp Garlic Powder
  • 1 tsp Dried thyme
  • 1 tsp Dried Rosemary
  • Salt and pepper, to taste

Instructions

  1. Start by seasoning the pork chops on either side with salt and place them into a medium non stick frying pan, and sear over medium to high heat. 
  2. Add in the butter, thyme, rosemary, garlic powder and baste the pork on each side cooking till no longer pink. 
  3. During the last minute of cooking add the minced garlic, saute for one minute till fragrant.
  4. Once the pork chops have fully cooked, place on a plate and allow them to set for 5 minutes before serving. Enjoy!

recipe adapted >>>>>  here

Tuesday, December 13, 2016

Cream Cheese Stuffed Banana Coffee Cake

Cream Cheese Stuffed Banana Coffee Cake | #Dessertrecipes #Cookingrecipes #Cakedesserts #Cupcakecakes #Sweetbread #Cakefrosting #Creamcheeserecipes #Creamcheesedesserts #Yummysweets #Applerecipes #Mexicanchocolatecake #Spiralizerrecipes

Ingredients

  • Cinnamon Walnut Streusel
  • 1/2 cup walnuts
  • 1/2 cup flour
  • 1/2 cup brown sugar, packed
  • 1/2 tablespoon cinnamon
  • 4 tablespoons cold butter, cubed
  • Banana Cake
  • 2 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs at room temperature
  • 1 cup mashed bananas (about 2 large ripe bananas)
  • 1 tablespoon vanilla extract
  • 1 1/4 cups sour ream (not nonfat) at room temperature
  • 1/2 cup semi-sweet chocolate chips (optional)
  • 1/2 cup walnuts, chopped (optional)
  • Cream Cheese Filling
  • 8 ounces cream cheese, softened
  • 1/4 cup Reserved Batter (see instructions)
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • Vanilla Glaze
  • 1 cup Powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • Garnish (optional)
  • Garnish (optional)
  • mini chocolate chips

Instructions

  1. Preheat oven to 350 degrees F and spray all inside surfaces of a 16 cup nonstick tube pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.*
  2. Cinnamon Walnut Streusel: Add walnuts to your food processor and pulse 3 times. Add flour, brown sugar and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the walnuts are chopped and the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.
  3. Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  4. Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed, about 3 minutes. Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla and bananas until just until combined.
  5. Gradually add flour mixture to banana/butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Measure out 1/4 cup batter and set aside for cream cheese filling. Stir chocolate chips and walnuts into remaining batter until just until combined.
  6. Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter into the prepared pan.
  7. To your now empty mixing bowl, add 1/4 cup reserved batter, cream cheese, 1 teaspoon vanilla and 1/4 cup sugar. Beat on medium high speed until smooth and creamy, about 1 minute. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Spread reserved 1 cup batter evenly over filling (it will be very thin).
  8. Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with Cinnamon Walnut Streusel.
  9. Bake for 55-60 minutes at 350 degrees F or until toothpick inserted comes out clean (without inserting in cream cheese). Some readers have stated their cake was not done in 60 minutes, so if it's not done, bake on! Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.
  10. When ready to serve, whisk Vanilla Glaze ingredients together in a medium bowl and drizzle over cake. Sprinkle cake with mini chocolate chips (optional)
  11. Store in the refrigerator for up to 7 days.

recipe adapted >>>>>  here

Monday, December 5, 2016

Sweet Potato Soup

Sweet Potato Soup | #Sweet #Potato #Soup #Instantpotpressurecooker #Crockpotrecipes #Instapotrecipes #Instantpotsoup #Sweetpotatorecipes #Instantpotsouprecipes #Cookingrecipes #Soupsandstews #Veganrecipes #Healthysoup #Vegansoups #Vegetarianrecipes

Ingredients

  • 2 large sweet potatoes, cut in small cubes
  • 1 onion, cut in four
  • 3 carrots, cut in chunks
  • 1 regular potato, cut in small cubes
  • a thumb-size piece of ginger grated
  • ½ teaspoon ground cumin
  • ¼ teaspoon crushed red pepper
  • salt and ground pepper, to taste
  • olive oil
  • water, just enough to cover the veggies
  • fresh chopped herbs (optional)
  • Schar gluten-free crackers Fette Croccanti (optional)

Instructions

  1. Put all veggies in a large pot.
  2. Add water just enough to cover them. Be careful not to add too much water. You'll be able to add more later and create the perfect consistency and texture for your creamy soup.
  3. Bring to a boil and add salt and pepper.
  4. Let them boil until tender - around 20-25 minutes.
  5. Add spices and grated ginger.
  6. Using a vertical blender, start blending the veggies.
  7. Add more water if needed, to create the perfect creamy texture.
  8. Serve with gluten-free crackers, drizzle with olive oil and add some fresh chopped herbs on top.

recipe adapted >>>>>  here

Saturday, December 3, 2016

Creamy Herb Chicken

Creamy Herb Chicken | #Creamycucumbersaladwithsourcream #Groundbeefrecipeseasy #Easymeals #Creamyherbchicken #Hamburgermeatrecipes #Cucumbersandwiches #Easychickenrecipes #Foodrecipes #Creamygarlicchicken #Chickenbreast #Garlicchickenrecipes #Dinnerideaseasy

Ingredients

  • For The Chicken:
  • 4 chicken breasts (pounded 1/2-inch thin)
  • 2 teaspoons each of onion powder and garlic powder
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and dried rosemary*
  • salt and pepper , to season
  • For The Sauce:
  • 4 cloves garlic , minced (or 1 tablespoon minced garlic)
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and dried rosemary
  • 1 cup milk (or half and half)*
  • Salt and freshly ground black pepper , to taste
  • 1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth

Instructions

  1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
  2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
  3. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
  4. Stir in milk (or cream); season with salt and pepper, to taste.
  5. Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
  6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

RECIPE ADAPTED  >>>>>  here

Friday, December 2, 2016

Vegan Crack Chilli Tofu Noodle Bowl

Vegan Crack Chilli Tofu Noodle Bowl | #Veggierecipes #Veganrecipeseasy #Vegetariandishes #Vegetarianrecipeshealthy #Veganmealprep #Buddhabowl #Cookingrecipes #Healthyrecipes #Veggierecipes #Tofurecipes #Dinnerrecipes #Vegetariandishes

Ingredients

  • 12 oz rice noodles
  • 16 oz extra firm tofu, cubed Before you prep it, swaddle the tofu in paper towels and place in a colander with a heavy weight on it for a few minutes before cooking to remove excess liquid. If you're short on time, place the block of tofu in a microwave-safe dish and zap for four minutes, flipping over once. Drain out the water that collects in the dish when you flip the tofu.
  • 1 tbsp vegetable oil
  • 1 tsp coriander seed powder
  • 1/2 tsp ground black pepper
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup
  • 2 tbsp tamari or soy sauce
  • 2 tbsp sesame seeds
  • 1/2 tsp ginger powder
  • 1/2 tsp garlic powder
  • 2 tsp (or more) sriracha
  • 2 tsp cornstarch mixed with 1/2 cup water
  • Salt to taste
  • 2 cups chopped vegetables to serve, like spring onions or scallions, bell peppers, cucumbers, zucchini, leafy greens, or carrots.

Instructions

  1. Place a large pot of water on the stove for the noodles and cook them according to package directions. Drain the noodles and wash them under cold, running water.
  2. While the noodles are cooking, heat the oil in a skillet and brown the tofu cubes on all sides over high heat.
  3. Mix all the remaining ingredients except the cornstarch in a bowl and whisk together to mix.
  4. Lower the heat and add the sauce to the tofu. Cook over low heat, stirring, until the liquid has evaporated. Continue cooking for a couple more minutes, stirring the tofu frequently.
  5. Add the cornstarch mixed in water and scrape up any bits at the bottom of the skillet. Turn off the heat when most of the liquid is gone.
  6. To serve the bowls, place the chilli tofu on a bed of rice noodles and add some veggies.

recipe adapted  >>>>>  here