Thursday, December 28, 2017

GARLIC NOODLES

GARLIC NOODLES | #GARLIC #NOODLES #Garlicnoodlesasian #Easyasiannoodles #Garlicnoodlesrecipeasian #Garlicramennoodlerecipes #Garlicnoodlesrecipeeasy #Garlicbutternoodles #Cookingrecipes #Pastanoodles #Chinesefood #Asiannoodlerecipes #Ethnicrecipes #Noodledishes



Ingredients

  • 8 oz angel hair pasta
  • 4 cloves garlic 
  • 1/2 bunch green onions 
  • 4 Tbsp butter 
  • 2 tsp soy sauce 
  • 2 Tbsp brown sugar 
  • 1 tsp sesame oil 
  • 2 Tbsp oyster sauce 


Instructions

  1. Add the oyster sauce, brown sugar, soy sauce and sesame oil to a bowl and stir until combined.
  2. Bring a large pot of water to a boil and cook the noodles according to the package directions (boil for 7-10 minutes). Drain the cooked noodles in a colander, then set aside.
  3. While the pasta cooks, mince the garlic and slice the green onions. Melt the butter in a large skillet over medium-low heat. Once the butter is melted and bubbly, add the garlic and onions (save a few for garnish) and sauté until they are soft and fragrant (1-2 minutes).
  4. Remove the skillet from the heat. Add the drained pasta and oyster sauce mixture to the skillet, and stir well to coat the pasta. If your pasta is stiff or sticky making it hard to stir, sprinkle a small amount of hot water over the pasta to loosen it up. Garnish the pasta with any reserved sliced green onions, then serve.

recipe adapted >>>>>  here


Wednesday, December 27, 2017

BLT Balsamic Chicken Avocado Salad

BLT Balsamic Chicken Avocado Salad | #Southwestchickensalad #Balsamicchickensalad #Chickenbltsalad #Healthysalads #Delicioussalads #Soupandsalad #Cajunbuttersteakbites #Cajunrecipes #Beefrecipes #Chickenbroccoliricecheesecasserole #Macaronisaladrecipe #Brocollirecipes

Ingredients

  • Balsamic Dressing / Marinade:
  • 1/3 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tablespoons water (or more oil if you wish)
  • 2 teaspoons Italian seasoning
  • 2 teaspoons minced garlic
  • 1 teaspoon honey
  • 1/4-1/2 teaspoon salt (adjust to your tastes)
  • 4 skinless and boneless chicken thigh fillets (or breast fillets)
  • Salad:
  • 5 ounces |150g bacon , diced and trimmed of all fat
  • 8 cups mixed salad lettuce leaves (or Romaine | Cos lettuce leaves)
  • 2 tomatoes , chopped
  • 1 red onion , thinly sliced
  • 1 avocado , sliced
  • 1/4 cup crumbled feta cheese
  • extra Italian seasoning
  • salt and pepper , to taste

Instructions

  1. Whisk balsamic dressing / marinade ingredients together until well combined. Pour 2-3 tablespoons into a shallow bowl. Add the chicken thighs and coat evenly. Season with salt and pepper; set aside for 10 minutes while the frying bacon.
  2. Fry bacon until crisp in a skillet over medium-high heat. Wipe pan over with paper towel.
  3. Cook chicken fillets until crisp and cooked through (about 7 minutes each side).
  4. Arrange all salad ingredients in a large bowl. Top with the bacon, chicken, avocado and sprinkle with feta, extra Italian seasoning and salt and pepper to your tastes. Drizzle with the remaining dressing, and serve.

recipe adapted >>>>>  here

Tuesday, December 26, 2017

Sweet Potato Broccoli Chicken Bake

Sweet Potato Broccoli Chicken Bake | #Whole30lunch #Chickenandsweetpotatorecipe #Sweetpotatobroccolichickenbake #Cookingrecipes #Dinnerrecipes #Wholefoodrecipes #Sweetpotatobroccolichickenbake #Kalerecipes #Healthyrecipes #Cookingrecipes #Cleaneatingrecipes #Wholefoodrecipes

Ingredients

  • 1 lb. boneless, skinless chicken breast or thighs, cubed
  • 3–4 cups broccoli florets
  • 1 large sweet potato, ¼ inch small cubes–small cubes are key (~1 1/2 cups cubed)
  • 2/3 cup red onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup raisins or refined sugar-free cranberries (we like Made in Nature)
  • 3 Tbsp. chopped walnuts or nuts of choice*
  • 1/3 cup olive oil or avocado oil
  • 1 ½ tsp. Italian seasoning, dried
  • 1/2 tsp. sea salt
  • ¼ tsp. pepper

Instructions

  1. Preheat oven to 375 °F.
  2. Line a baking sheet with parchment.
  3. On the pan, combine the broccoli, sweet potato, onion, and garlic. Drizzle with oil, add seasonings, salt and pepper and toss to coat. Spread evenly amongst the pan, cover with foil and bake for 12 minutes.
  4. After the 12 minutes remove from oven, add chicken, toss and place back in oven to bake for another 8 minutes. Then again remove from oven, add raisins and walnuts, toss once more and place back in oven without foil this time and bake for another 8-10 minutes or until chicken is cooked through and sweet potatoes are soft.

recipe adapted  >>>>>  here

Monday, December 25, 2017

Cranberry Cream Cheese Dip with Rosemary

Cranberry Cream Cheese Dip with Rosemary | #Gardenvegetablecreamcheese #Veggiecreamcheeserecipe #Cookingrecipes #Appetizerrecipes #Appetizersnacks #Appetizerdips #Sourcreamdiprecipes #Bestchipdipever #Easychipdip #Garlicdip #Sourcreamchipdip #Dipsforparties

Ingredients

  • 8 ounces cream cheese, softened
  • 4 ounces goat cheese
  • 1/2 cup dried cranberries, chopped
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon garlic powder
  • juice from one orange* (3-4 tablespoons)
  • kosher salt and fresh cracked pepper to taste

Instructions

  1. In a medium bowl, beat the cream cheese and goat cheese until well combined.
  2. Fold in cranberries, rosemary, garlic powder, and orange juice until blended.
  3. Salt and pepper to taste and chill until serving. Serve with crackers.

RECIPE ADAPTED  >>>>>  here

Sunday, December 24, 2017

Glazed Lemon Pound Cake Loaf

Glazed Lemon Pound Cake Loaf | #Mainsqueezebridalshowerlemon #Lemonpoundcakewithglaze #Lemondesserts #Lemonloaf #Bundtcakerecipes #Lemonsourcreampoundcake #Lemonpoundcakewithglaze #Lemonloafcake #Weightwatcherslemonpoundcake #Lemondesserts #Lemonquickbread #Sugarfreepoundcake


Ingredients

  • Loaf:
  • 1/2 cup butter at room temperature
  • 1 cup white sugar
  • 3 large eggs at room temperature
  • 2 Tbsp lemon zest from about 1 large lemon
  • 1 Tbsp lemon juice
  • 2 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp table salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 cup sour cream removed from fridge 15 minutes before using
  • Glaze:
  • 1/2 cup icing/confectioners' sugar
  • 1 Tbsp lemon juice plus more, as needed

Instructions

  1. Preheat oven to 325 F. Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
  2. In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar until light coloured and fluffy. (Don't skimp on this process. It should beat about 3 minutes). Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
  3. In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.
  4. Scrape into prepared 8x4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
  5. Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
  6. While loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy.

Recipe has been adapted from >>>>>  here

Friday, December 22, 2017

Keto Fathead Pizza- BBQ Pulled Pork

Keto Fathead Pizza- BBQ Pulled Pork | #Pulledporkketorecipes #Chickenphillycheesesteak #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Ketogenicdiet #Chickenphillycheesesteak #Ketorecipeseasy #Nocarbdiets #Ketodietrecipes #Ketogenicdiet #Lowcarbeating

Ingredients

  • Double Batch Fathead Dough
  • Our Keto Approved BBQ Sauce
  • 6 oz plain pulled Pork, your own or store bought
  • 1/4 small onion, chopped
  • 1/2 small green pepper, diced
  • 4 strips bacon
  • 1 tablespoon butter
  • 1/4 cup mozzarella, shredded
  • 1/4 cup cheddar, shredded
  • salt & pepper

Instructions

  1. Prepare fathead dough, bake, set aside. If using Lavash bread preheat oven to 425. Grease a sheet pan with Olive oil or butter. Place one lavash on the pan, bake 5-6 minutes until bottom is crisp. Remove from the oven, flip over. Set aside.
  2. For the pork :
  3. Heat a skillet over medium low, add butter.
  4. Saute onions, peppers, bacon. Season with a pinch of salt & pepper.
  5. Add shredded pork and 1/4 cup BBQ sauce. (more if you wish). Mix well.
  6. Allow pork to heat through.
  7. Combine the mozzarella and cheddar together. Top pizza crust with half the cheese.
  8. Top with pork mixture then remaining cheese.
  9. Bake on 425 for 6-8 minutes, or until cheese is melted and bubbly.

recipe adapated >>>>>  here

Tuesday, December 12, 2017

Vegan Lentil Salisbury Steak

Vegan Lentil Salisbury Steak | #Veganlentilrecipes #Veganmushroombacon #Vegetarianveganrecipes #Veganfoods #Vegancooking #Veggierecipes #Chickpearecipes #Chickpearice #Vegansalisburysteak #Veganlentilrecipes #Lentilsalisburysteak #Vegansteakrecipe

Ingredients

  • Lentil Salisbury Steak
  • 2 C. Cooked Lentils
  • 1 C. Vital wheat gluten
  • 1 C. Bread crumbs, vegan
  • 1/2 C. Vegetable broth
  • 1/4 C. Soy sauce
  • 1 Tbsp. Liquid smoke
  • 1/2 tsp. Salt
  • 1/4 tsp. Black pepper
  • 1 Tsp. Olive oil
  • Mushroom Gravy
  • 2 tsp. Olive oil
  • 8 oz. Mushrooms, sliced
  • 3 Cloves Garlic, chopped
  • 3 Tbsp. Vegan butter
  • 3 Tbsp. All purpose flour
  • 2 C. Vegetable broth
  • 1/2 tsp. Sage, dried
  • 1/2 tsp. Thyme
  • Salt and Pepper to taste

Instructions

  1. Make the Salisbury steak first. In a medium sized mixing bowl, add the cooked lentils. Using either a potato masher or fork. Mash the lentils until they are almost all mashed, leaving a bit of texture.
  2. Now add all the remaining Salisbury steak ingredients to the bowl except the olive oil, that is for cooking them. Start to stir to mix the wet and dry together, then using your hands, continue to mix until fully combined. Then knead together the mixture, knead for a few minutes until it forms a nice dough ball that isn't sticky any more. (The longer you knead them, the firmer they will be)
  3. Now taking large balls of dough, roll then flatten to look like steak. Repeat until you have formed all the dough into "steaks".
  4. Heat the olive in a cast iron skillet or non stick pan on medium high. Now add the steak to the pan, as many as you can fit. You can do it in batches. Cook the lentil steaks on each side for 2-3 minutes until brown and cooked through.
  5. Remove the steaks from the pan, and set aside while you make the gravy.
  6. Now make the gravy, heat the olive oil in the same pan on medium high, add the mushrooms and garlic. Saute for a few minutes sprinkle with a bit of salt and pepper. Saute until soft and a bit brown. Remove the mushrooms from the pan and set aside.
  7. Reduce heat to low. Now add the vegan butter and flour. Whisk together and cook for 1-2 minutes to make a roux. It should be a bit thick and paste like.
  8. Now add the veggie broth, whisk to combine. Simmer until it has thickened 2-4 minutes. Now add the mushrooms back to the pan, and the spices. Stir. Taste and adjust seasonings.
  9. Now either add the steaks back to the pan and cook with the gravy for a minute, then serve. Or put the steaks on a serving dish, and cover with gravy! Serve with veggies and carbs!

recipe adapted  >>>>>  here

Tuesday, December 5, 2017

Tomato Spinach Chicken Spaghetti

Tomato Spinach Chicken Spaghetti | #Chickenavocadoburrito #Cookingrecipes #Yummyfood #Foodanddrink #Healthyeating #ChickendishesQuickandeasy #dinnerrecipes #Healthydinnerrecipes #Quickdinnerideas #Bakedchickenalfredo #Foodrecipesfordinner #Dinnerideaseasy

Ingredients

  • 1/4 cup sun-dried tomatoes chopped, drained of oil
  • 2 tablespoons olive oil drained from sun-dried tomatoes
  • 1/2 lb chicken boneless and skinless (preferably, boneless skinless thighs), chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 4 roma tomatoes chopped
  • 1/4 cup fresh basil leaves chopped
  • 8 oz spinach fresh
  • 3 garlic cloves chopped
  • 8 oz spaghetti pasta
  • 3 tablespoons olive oil (use high quality olive oil or oil from the sun-dried tomatoes jar)

Instructions

  1. Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat.
  2. Add chopped chicken. I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well.
  3. Add red pepper flakes, and salt over all of the ingredients in the skillet.
  4. Cook on medium heat until the chicken is cooked through and no longer pink, about 5 minutes.
  5. Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken. Cook on medium heat for about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat.
  6. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
  7. Cook pasta according to package instructions, until al dente.
  8. Drain. Add cooked and drained pasta to the skillet with the chicken and vegetables.
  9. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
  10. At this point, when the pasta and vegetables are off heat, you can add more high-quality olive oil. It's optional but really tasty! Or you can add more olive oil from the jar from the sun-dried tomatoes.

Recipe adapted >>>>>  here

Saturday, December 2, 2017

Gluten-Free Golden Milk Pancakes (Dairy-Free, Refined Sugar-Free)

Gluten-Free Golden Milk Pancakes (Dairy-Free, Refined Sugar-Free) | #Glutenfreesidedishes #Glutenfreedutchbaby #Pastasaladwithartichokehearts #Glutenfreepastasaladrecipes #Glutenfreepastasaladglutenfree #Creamyitalianpastasalad #Beetsaladrecipes #Healthyrecipes #Moroccanfood #Healthysweetpotatopancakes #Cookingrecipes #Roastedbeets

Ingredients

  • 1/2 cup rolled oats (gluten-free if necessary)
  • 1/2 cup brown rice flour
  • 1/2 cup + 2 tbs milk (I use almond milk)
  • 1 ripe banana
  • 1 egg
  • 1 tbs ground turmeric
  • 1 tsp coconut oil
  • 1 tsp maple syrup
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground black pepper
  • 1/4 tsp apple cider vinegar (necessary to achieve that golden-pink color)
  • Optional: maple syrup and shredded coconut to garnish

Instructions

  1. In a high speed blender or food processor combine all of the above ingredients.
  2. Blend until smooth.Heat a non-stick or cast iron skillet over medium heat.
  3. Grease lightly with coconut oil.Using 3-4 tbs of pancake batter, pour into your hot pan and cook 1-2 minutes each side or until lightly golden.
  4. Repeat with remaining batter.
  5. Optionally top with maple syrup and shredded coconut before serving.
  6. Enjoy!

Recipe adapted >>>>>  here

Tuesday, November 28, 2017

French Chicken Casserole a la Normande

French Chicken Casserole a la Normande | #Frenchfood #Frenchfoodrecipes #Frenchcooking #Tarragonchicken #Honeymustardchickenthighs #Recipeswithhoney #Saffronrecipes #Persianrecipes #Persianchickenrecipe #Persianchickenandrice #Persiansaffronchicken #Ethnicrecipes

Ingredients

  • 1 tbsp olive oil
  • 2 lbs chicken thighs and legs
  • salt
  • 4 shallots diced or one medium onion
  • 1 rib celery diced
  • 4-5 thyme sprigs
  • 2 cloves garlic minced
  • 125g/4 oz bacon lardons or 6 strips of bacon, chopped
  • 2 tbsp brandy or whiskey
  • 2 tbsp flour
  • 85 ml/1/3 cup chicken stock
  • 400ml/1 1/2 cups hard dry apple cider such as Strongbow
  • 2 apples peeled, cored and cut into wedges
  • 125ml/1/2cup double cream/heavy cream

Instructions

  1. Turn the oven on to 180C/350F.
  2. Pat dry chicken legs and thighs with a paper towel and salt all over.
  3. In a large casserole dish brown the chicken parts in 1 tbsp of oil over medium- high heat until golden. Remove to a separate platter and set aside.
  4. Discard the chicken fat or reserve it for another use if desired.
  5. Fry the bacon lardons over medium heat until the fat is rendered. (If the bacon is very fatty, discard most of the fat.) Remove the bacon to the same platter as browned chicken.
  6. To the same pan add the shallots and celery with 2 sprigs of thyme and cook over low heat until soft but not coloured for 5-7 minutes. Add the minced garlic and cook for 30 seconds longer while stirring.
  7. Then hit the pan with some brandy and stir while scraping the bottom of the pan with a spatula, continue cooking until the alcohol burns out.
  8. Then add the flour and stir until it's combined with the fat and turns into a paste, then slowly add the chicken stock and stir until the mixture resembles a thick gravy, then pour in the apple cider and stir to combine.
  9. Return the chicken and bacon to the casserole dish with 2-3 sprigs of thyme and bring to a boil.
  10. Then put the casserole into the preheated oven and cook with a lid on for 30 minutes, then uncover and cook for 30 minutes longer.
  11. While the chicken is in the oven fry the apple wedges in 2 tbsp of the reserved chicken fat or butter. Watch them carefully as they burn quickly.
  12. Take the casserole out of the oven and stir in the heavy cream and cook for 20 minutes longer uncovered.
  13. Take out of the oven, stir in the cooked apple wedges and serve with potatoes or rice.

recipe adapted  >>>>>  here

Monday, November 27, 2017

Slow Cooker Cilantro Lime Chicken Tacos

Slow Cooker Cilantro Lime Chicken Tacos | #Easycrockpotrecipes #Foodanddrink #Crockpotorangechickenhealthy #Easyfoodrecipes #Orangechickeneasycrockpot #Crockpotchickenrecipes #Cilantrolimechickencrockpot #Cookingriceincrockpot #Slowcookercilantrolimechickentacos #Crockpotcilantrolimechicken #Chickenburritobowls #Crockpotchickentacoshealthy

Ingredients

  • 2 pounds skinless, boneless chicken breasts (fresh or frozen)
  • 1 packet taco seasoning mix (I use low sodium)
  • 1 16 oz jar salsa (use your favorite; I used a local Texas brand)
  • 1/3 cup chopped fresh cilantro
  • juice from two limes

Instructions

  1. Place chicken breasts in the bottom of your slow cooker. Sprinkle taco seasoning over the top, then cover with salsa, lime juice, and cilantro.
  2. Place lid on top and cook for four hours on high, or 6-7 hours on low. Remove chicken from crockpot to a separate bowl and shred with two forks. Moisten chicken with small amounts of juice left over from the crockpot until you get the amount of moisture that you like. I used about 1/2 - 3/4 cup juice.
  3. Serve with taco shells or tortillas, adding on your favorite toppings. I like to use shredded lettuce, diced tomatoes, diced avocado, cheese, sour cream, and even a drizzle of ranch dressing. Enjoy!

recipe adapted >>>>>  here

Wednesday, November 22, 2017

Keto Cheesy Steak Zucchini Boats

Keto Cheesy Steak Zucchini Boats | #Ketogenicrecipes #Ketodiet #Nocarbdiets #Ketogenicdiet #Ketodietrecipes #Ketosnacks #Ketodinnerrecipes #Ketodietforbeginners #Ketosnacks #Ketobreadwithporkrinds #Ketodessert #Lowcarbsnacks

Ingredients

  • 2 zucchini halved
  • 1/2 lb flat iron steak or sirloin steak, thinly sliced against the grain.
  • 1/2 red onion chopped
  • 1/2 red bell pepper sliced
  • 1 cup Mozzarella shredded
  • 1/4 tsp coriander powder
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 3 tbsp olive oil divided
  • salt and pepper to taste
  • 1 tbsp fresh cilantro chopped (for garnish, optional)

Instructions

  1. Cut zucchini in half lengthwise, scoop out the inside into the bowl and reserve it for later.
  2. Place zucchini boats into a baking tray, sprinkle with olive oil, season with salt and pepper and bake at 350F for 15 minutes.
  3. Heat a tablespoon of olive oil in the frying pan, add onion, bell pepper, reserved zucchini, season with garlic powder, salt and pepper and cook stirring for 5 minutes or until tender. Remove from the heat and set aside.
  4. Season sliced beef with coriander powder, salt and pepper. Add a tablespoon of olive oil to the same pan and increase the heat to high. Add sliced beef and oregano and fry for 2-3 minutes per side.
  5. Load zucchini boats with cooked beef, cooked vegetables, sprinkle with mozzarella and return back to the oven for 8-10 minutes.
  6. Serve garnished with chopped cilantro (optional).

RECIPE ADAPTED >>>>>  here

Tuesday, November 21, 2017

Crispy Parmesan Crusted Chicken

Crispy Parmesan Crusted Chicken | #Ketosnacks #Ketochickenrecipes #Eggplantrecipes #Ketocheesesticks #Ketomozzarellasticks #Ketoparmesancrustedchicken

Ingredients

  • 1 pound chicken breasts 2-3 chicken breasts
  • 1 teaspoon Italian seasoning or seasoning of choice
  • 1/2 teaspoon garlic powder
  • Pinch of salt and pepper
  • 1 cup grated or zested parmesan cheese
  • 1/2 cup almond flour or panko breadcrumbs*
  • 2 eggs
  • 3 tablespoons olive oil or butter or oil of choice

Instructions

  1. Lay the chicken breasts out on a cutting board and cut in half horizontally. Generously season with Italian seasoning (or seasoning of choice), garlic powder, salt, and pepper; Set aside.
  2. Combine the parmesan cheese and almond flour in a medium shallow bowl. In another bowl, whisk the eggs.
  3. Dip the chicken breasts into the egg mixture then into the parmesan mixture. shake off the excess breading. Repeat until all the chicken cutlets are covered.
  4. Heat oil or butter in a large NON-STICK heavy duty pan. Add chicken cutlets in a single layer and cook for 5-6 minutes on each side, until golden and crispy. Be sure not to flip until the parmesan is golden on the first side or it will slide off. Repeat with remaining chicken cutlets.

recipe adapted >>>>>  here

Wednesday, November 8, 2017

Teriyaki Chicken Casserole

Teriyaki Chicken Casserole | #Teriyakichickencasserole #Sweetandsourchicken #Chickenandvegetablerecipes #Healthychickencasserole #Chickenandbroccolirecipes #Cookingrecipes #Chickenandricecasserolerecipes #Easycasserolerecipes #Easycasserolerecipesfordinner #Teriyakichickencasserole #Chickenandbroccolicasserolerecipes #Easydinnerrecipesfortwo

Ingredients

  • ¾ cup low-sodium soy sauce
  • ½ cup water
  • ¼ cup brown sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon minced garlic
  • 2 Tablespoons cornstarch + 2 Tablespoons water
  • 2 small boneless skinless chicken breasts
  • 1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)
  • 3 cups cooked brown or white rice

Instructions

  1. Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
  2. Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
  3. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
  4. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.
  5. *Meanwhile, steam or cook the vegetables according to package directions.
  6. Add the cooked vegetables and cooked rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!

Recipe adapted >>>>>  here

Monday, November 6, 2017

SKILLET CREAMY GARLIC CHICKEN WITH BROCCOLI


Skillet Creamy Garlic Chicken With Broccoli | #slowcooker #maincourse #american #foodrecipes #Healthyquinoarecipes #Skilletcreamygarlicchicken #Garlicchickenwithbroccoli #Skilletcreamygarlicchickenwithbroccoli #Cookingrecipes #Yummyfood #Lowcarbrecipes #Bakedchickenrecipes #Lowcarbmeals #Healthychickenrecipes #Ketodinnerrecipes #Ketochickenrecipes


Ingredients

  • 2 pounds boneless chicken breasts
  • kosher salt or sea salt , to taste
  • fresh cracked black pepper , to taste
  • 1/2 teaspoon paprika
  • 4 tablespoons butter, divided
  • 4-5 cloves garlic , minced
  • 10.5 ounces (1 can) Condensed Cream of Chicken Soup
  • 3/4 cup water
  • 2 to 3 cups chopped broccoli
  • 1 teaspoon chopped fresh parsley
  • lemon wedges , optional

Instructions

  1. Season chicken with salt, pepper and paprika. Set aside.
  2. Heat large pan on medium-high heat. Melt half the butter (2 tablespoons). Add the chicken and cook for 5 minutes on each side or until the chicken is browned. Remove chicken from pan, cover and keep warm.
  3. In same pan melt remaining 2 tablespoons of butter, add the garlic and cook until garlic is lightly brown and fragrant. Whisk in the condensed cream of chicken soup and water. Cook until the mixture is hot and bubbly, then turn heat down to low.
  4. Add chicken and broccoli back into the pan cover the pan with a lid and cook for about another 10 minutes or until chicken is cooked through. If you want more firm or al-dente broccoli, add the broccoli after the chicken is almost cooked so that the broccoli is more crunchy.
  5. Serve with rice or pasta and wedges of lemon. Garnish with chopped parsley.

recipe adapted >>>>>  here

Sunday, November 5, 2017

Ginger Garlic Noodle Soup with Bok Choy

Ginger Garlic Noodle Soup with Bok Choy | #Meatballrecipes #Easypeachcobblerwithfreshpeaches #Peachcobblerwithcannedpeaches #Easyfreshpeachrecipes #Cannedpeachcobblerrecipe #Sandwichrecipes #Autumnrecipes #Autumnfood #Autumnsoup #Healthysouprecipes #Kalesouprecipes #Cauliflowerkalesoup

Ingredients

  • 1 tbsp olive oil
  • 3 shallots - diced
  • 1 bunch green onions - chopped, green and white divided
  • 4 cloves garlic - minced
  • 2 tbsp ginger - fresh, minced
  • 5.5 cups low sodium chicken broth - or water for vegan
  • 2 whole star anise
  • 2 tbsp soy sauce - or Tamari for a Gluten Free option
  • 10 oz crimini mushrooms - sliced
  • 6 oz rice noodles
  • 1.5 heads bok choy - roughly chopped
  • sesame seeds - for topping
  • red pepper flakes - for topping

Instructions

  1. Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.
  2. To the oil add the diced shallots and mix well. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often.
  3. Chop the end off of each green onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each green onion.
  4. Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.
  5. Carefully pour the chicken stock or water (or mix) into the pot and bring to a simmer. To the pot add the star anise and soy sauce. Cover and continue to simmer for 10 minutes.
  6. Remove lid from the pot and carefully remove and discard each star anise from the soup.
  7. Add the sliced mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste.
  8. Divide soup between bowls and garnish with sesame seeds, the green parts of green onions and red pepper flakes (if desired).

recipe adapted  >>>>>  here

Thursday, November 2, 2017

Baked Fries with Garlic Sauce

Baked Fries with Garlic Sauce | #Parmesanfrenchfries #Frenchfryrecipe #Slicedpotatoesintheoven #Garlicfrenchfries #Saltandvinegarpotatoes #Garlicfriesbaked #Mediterraneanpotatoes #Greekfood #Ediblecookiedough #Eatiblecookiedough #Greeklemonpotatoes #Greekpotatoesrecipe


Ingredients

  • For the Fries:
  • 2 large russet potatoes cut into thin wedges or fat match sticks
  • 2 to 3 tsp starch like arrowroot or flour
  • 1 tbsp oil
  • salt pepper to taste
  • 1/2 tsp (0.5 tsp) garlic powder
  • 1/2 tsp (0.5 tsp) or more dried oregano or use fresh
  • Garlic Tahini Hummus Sauce
  • 2 tsp oil
  • 5 cloves of garlic minced/finely chopped
  • 3 Tbsp hummus or use cooked chickpeas + lemon juice
  • 3 Tbsp tahini
  • 2 to 3 tsp lemon juice
  • 1/2 tsp (0.5 tsp) garlic powder
  • salt to taste 1/4 to 1/2 tsp
  • 1/2 tsp (0.5 tsp) dried oregano
  • 1/4 tsp (0.25 tsp) or more dried dill or parsley
  • 2 to 3 Tbsp water as needed to thin
  • 1 tbsp chopped fresh parsley or oregano for garnish

Instructions

  1. Bake the fries: Preheat the oven to 425 degrees F / 220ºc. Chop the potatoes. Press a paper towel on the potatoes to absorb excess moisture if needed.
  2. In a large bowl, add the chopped potatoes and toss in flour/starch. Then add oil and mix in. Sprinkle will salt, pepper, garlic, oregano and mix in.
  3. Spread the potatoes on parchment lined baking sheet with atleast a 1/4 inch between them. *Parchment papers have oven safe temperature mentioned on them. Do not use parchment with temp rating lower than 425. Bake on a greased baking sheet instead.
  4. Bake for 15 minutes. Turn the sheet around and bake for another 5 to 10 minutes or until golden/golden brown on most edges. do not over bake to too much brown as the potatoes get bitter when burnt. .
  5. Meanwhile make the garlic tahini hummus sauce: In a small skillet heat oil over medium-low heat. Add chopped garlic and cook until translucent. Stir occasionally.
  6. Blend the rest of the sauce ingredients and half of the cooked garlic until smooth. Taste and adjust salt, tang (lemon juice) and garlic.
  7. To serve: Place a double layer of freshly baked fries in a serving container. Dress generously with garlic sauce. Sprinkle cooked garlic over the sauce. Garnish with chopped fresh oregano or parsley. Serve!

Recipe has been adapted from >>>>>  here

Thursday, October 26, 2017

Delicious almost NO CARB pizza recipe

Delicious almost NO CARB pizza recipe | #Ketocabbagerecipes #Mexicancabbage #Chickenphillycheesesteak #Lowcarbeating #Ketodietrecipes #Ketogenicrecipes #Ketotacoshells #Ketosheetpanpizza #Ketominiwafflemakerrecipes #Ketotortillas #Chafflesrecipe #Chafflerecipeketocheese

Ingredients

  • For the crust
  • 1 8 oz. package of full fat cream cheese (room temp.)
  • 2 eggs
  • Freshly ground black pepper
  • Garlic powder
  • 1/4 cup grated parmesan cheese
  • For the pizza
  • 1/2 cup jarred marinara sauce*
  • A pinch of cayenne pepper
  • 1/2 teaspoon oregano
  • 1 cup shredded mozzarella cheese
  • Sauteed pepperoni
  • Garlic powder

Instructions

  1. For the crust
  2. Preheat oven to 350.
  3. Butter a 9×13 baking dish (or line the dish with parchment paper)
  4. Blend cream cheese and eggs and season with pepper & garlic powder
  5. Add parmesan cheese and stir until combined
  6. Pour into buttered baking dish (or over parchment paper)
  7. Bake for 17 minutes or until golden brown
  8. Let crust cool for 10 minutes before adding toppings
  9. For the pizza
  10. After crust is cooked, raise oven to 400 degrees
  11. Mix together marinara sauce, garlic powder, cayenne pepper & oregano
  12. Top crust with marinara and spread evenly
  13. Top with mozzarella cheese
  14. Add toppings
  15. Bake for 8 minutes or until cheese is bubbly

recipe adapted  >>>>>  here

Friday, October 13, 2017

Chocolate Chip Salted Caramel Cookies

Chocolate Chip Salted Caramel Cookies | #Saltedcaramelchocolatechipcookies #Redvelvetcookies #Cookieideas #Dessertrecipes #Cookiedesserts #Smoresstuffedcookies #Fooddeserts #Saltedcaramelchocolatechipcookies #Sprinklecookies #Desertsrecipes #Marshmallowcookies

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg, plus 1 egg yolk
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 cup caramel bits, or soft caramel candies cut into small pieces
  • 1 – 2 tablespoons coarse sea salt

Instructions

  1. In a medium bowl, combine the flour, baking soda, cornstarch, and salt; stir with a whisk. Set aside.
  2. Beat the butter and both sugar sugars together in a large bowl using a stand mixer with a paddle attachment or a hand-held mixer on low speed just until combined. Beat in the egg, egg yolk, and vanilla. Stir in the flour mixture just until well blended. Fold in the chocolate chips and caramel bits.
  3. Roll cookie dough into 1 and 1/2 to 2 tablespoon sized balls and place them 2 inches apart on a baking sheet lined with a silicone mat. Cover and refrigerate for 2 hours.
  4. Preheat the oven to 350ºF. Gently press the top of each dough ball into the sea salt and return to the baking sheet. Bake cookies for 10-12 minutes or until lightly brown and just under done. Cool the cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.

recipe adapted >>>>>  here

Homemade Banana Cream Coconut Butter Cups (Keto, Paleo, Vegan)

Homemade Banana Cream Coconut Butter Cups (Keto, Paleo, Vegan) | #Veganputtanesca #Cookingrecipes #Dessertrecipes #Healthyrecipes #Vegansweets #Veganbaking #Nocarbdiets #Ketosnacks #Lowcarbdesserts #Ketodiet #Lowcarbsweets #Ketodietrecipes



Ingredients

  • For the non-keto version
  • 1 cup chocolate chips of choice
  • 1/2 cup coconut butter, melted
  • 1/4 tsp natural banana extract
  • For the keto version
  • 1/2 cup coconut oil
  • 1/2 cup cocoa powder
  • 1/2 cup coconut butter, melted
  • 1/4 tsp natural banana extract
  • 1 serving sweetener of choice * See notes


Instructions

  1. Line an 18-count mini muffin tin with mini muffin liners and set aside. Alternatively, prepare a silicone mold.
  2. Melt your chocolate chips (or prepare your keto chocolate). Evenly distribute between the cups and refrigerate until firm.
  3. Prepare your coconut butter filling. Mix the melted coconut butter with banana extract- Ensure it is mixed well. Remove firm chocolate cups and evenly distribute the coconut butter filling amongst the cups. Refrigerate.
  4. Prepare extra chocolate chips/keto chocolate and top the chocolate cups.

RECIPE ADAPTED  >>>>>  here



Rated 4.6/5 based on 230 customer reviews

Monday, October 9, 2017

The Best French Toast Ever

The Best French Toast Ever | #Briochefrenchtoastrecipe #Thebestfrenchtoastrecipe #Cinnamonfrenchtoastrecipe #Briochefrenchtoasteasy #Brunchideas #Crackerbarrelfrenchtoastrecipe #Germanpancakes #Blueberrymuffins #Hashbrowncrustedquichewithsausage #Robertirvinefrenchtoast #Ovenpancake #Blueberryrecipes


Ingredients

  • 1/2 teaspoon salt
  • 16 thick slices Challah, Brioche, or Texas Toast
  • 2 1/2 cups milk
  • 3 teaspoons ground cinnamon
  • 1/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 7 large eggs
  • 1/2 cup all-purpose flour

Instructions

  1. Whisk milk and eggs together in a large mixing bowl.
  2. Add in brown sugar, flour, cinnamon, vanilla, and salt. Whisk until smooth.
  3. Heat a lightly oiled griddle or frying pan over medium high heat.
  4. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown.
  5. Serve with your favorite toppings. Suggestions include berries, whipped cream, maple syrup, and our famous Liquid Cinnamon Roll Syrup.

recipe adapted >>>>>  here

Friday, October 6, 2017

Butterfinger Dessert Lasagna

Butterfinger Dessert Lasagna | #Chickencrockpotrecipesslowcooker #Slowcookereverythingchicken #Chickencrockpotrecipesboneless #Frozenchickencrockpotrecipes #Peanutbuttertrifle #Slowcookerfrozenchicken #Puddingdesserts #Whitechocolatedesserts #Peanutbutterdelight #Healthydessertsnobake #Dessertsforparties #Butterfingerlasagnadessert



Ingredients

  • 1 (3.4 oz) box instant butterscotch pudding
  • 2 cups + 3 Tablespoons milk, divided
  • 8 ounces cream cheese
  • 1/2 cup peanut butter
  • 1/2 cup powdered sugar
  • 1 (8 oz) tub whipped topping, divided
  • 24 Nutter Butter cookies
  • 7 fun-sized Butterfingers bars, chopped*
  • Melted peanut butter*


Instructions

  1. In a medium bowl, whisk the pudding mix and 2 cups of milk together. Set aside to thicken while you prepare the peanut butter filling.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, peanut butter, sugar, and 3 Tablespoons of milk until smooth. Fold in 1 1/2 cups of the whipped topping.
  3. To assemble, start by lining the bottom of a 8x8-inch square dish with half of the Nutter Butter cookies. Spread 1/2 of the pudding evenly on top of the cookies. Top with dollops of the peanut butter filling, then spread into an even layer. Sprinkle half of the chopped Butterfingers over the filling. Repeat the layering with the remaining cookies, pudding, and peanut butter filling. Spread the rest of the whipped topping on top, then sprinkle with the last of the chopped Butterfingers.
  4. Cover and refrigerate overnight to allow the cookies to soften up for easier cutting. Serve with a drizzle of melted peanut butter, if desired.

recipe adapted  >>>>>  here


Best Fudgy Keto Brownies

Best Fudgy Keto Brownies | #Ketobrownieseasy #Ketodessertrecipes #Lowcarbdessertseasy #Ketodessertrecipeseasy #Ketomugcakeeasy #Ketochocolatecheesecake #Ketobrownieseasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketomugcakeeasy #Quickketodessert #Ketobrowniesalmondflour



Ingredients

  • 1/2 cup almond flour
  • 3 eggs at room temperature
  • 12 tbsp unsalted butter softened
  • 1/4 cup dark cocoa powder
  • 2 oz dark chocolate
  • 3/4 cup erythritol
  • 1/2 tsp baking powder


Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line with parchment paper an 8×8-inch baking pan covering the bottom and the sides.
  3. In a bowl mix the butter and the dark chocolate. Microwave for 30 seconds or let the mixture melt on a double boiler.
  4. Meanwhile, combine the dry ingredients: almond flour, sweetener, cocoa powder, baking powder.
  5. In a big bowl beat the crack the eggs and beat them with the mixer.
  6. Add the butter and chocolate mixture and continue mixing.
  7. Slowly mix in the dry ingredients, until you get brownies batter consistency.
  8. Transfer the batter to the baking pan and bake for 15-20 minutes. Depending on the oven you have the baking time may vary. You’ll want to check the brownies from minute 15 to make sure you aren’t overbaking them. The center has to be slightly moist when touching.

Recipe has been adapted from >>>>>  here



Rated 4.5/5 based on 544 customer reviews

Tuesday, October 3, 2017

Steak and Ale Soup with Mushrooms

Steak and Ale Soup with Mushrooms | #Steaksouprecipes #Steakandalesoupwithmushrooms #Meatballsouprecipes #Beefbarleysouprecipes #Chickencornchowdercrockpot #Steaksoupcrockpot #Cowboysoup #Crockpotchickenbroth #Slowcookerchickenbroth #Steakandalesoupwithmushrooms #Steakandalesoupcrockpot #Steaksouprecipes

Ingredients

  • • 2 rib eye steaks (about 1 pound each), trimmed of excess fat and cubed
  • • Salt
  • • Black pepper
  • • 4 tablespoons flour, divided use
  • • 2 tablespoons butter
  • • 2 tablespoons avocado (or olive) oil
  • • 2 small white onions, quartered and sliced
  • • 16 ounces (1 pound) sliced mushrooms
  • • 4 cloves garlic, pressed through garlic press
  • • 1 teaspoon Italian seasoning
  • • 1 cup ale
  • • 6 cups beef stock, hot
  • • 1 tablespoon chopped flat-leaf parsley
  • • 1 teaspoon fresh thyme leaves

Instructions

  1. Add the cubed steak to a large bowl, sprinkle with a couple of good pinches of salt and black pepper, as well as 2 tablespoons of the flour, and toss to coat.
  2. -Place a large soup pot over medium-high heat, add in the butter and the oil, and once melted together and super hot, add in the steak cubes and brown on all sides, about 3 minutes or so (steak should be rare on the inside, you only want color on the outside); remove from pot and set aside.
  3. -Add into the pot a drizzle more oil if needed, and add in the onions and the mushrooms, along with a pinch or two of salt and pepper, and saute those together for about 10-12 minutes or so, until slightly golden.
  4. -Stir in the garlic, and once aromatic, stir in the Italian seasoning, and add in the cup of ale; allow the ale to simmer vigorously for about 5 minutes or so, until it reduces and thickens slightly.
  5. -Sprinkle in the remaining 2 tablespoons of the flour and whisk to blend, followed by the hot beef stock; stir together and then bring to a simmer over medium heat, allowing the soup to simmer uncovered for about 20-22 minutes so that it slightly reduces.
  6. -Turn off the heat and return the browned steak back into the pot with it’s juices; allow the soup to sit for about 5 minutes or so before serving, just to allow the steak to cook through a bit more in the heat of the soup (you want it to remain tender—medium-rare to medium—and not become overcooked).
  7. -Finish with the parsley and the thyme, ladle into bowls, and enjoy with some crusty bread and a cold ale!

Recipe adapted >>>>>  here

Easy Chicken Stir Fry Recipe

Easy Chicken Stir Fry Recipe | #Chickenandgreenbeanstirfry #Chickendinnerrecipeshealthy #Greenbeanrecipes #Stirfryrecipes #Chinesefoodrecipes #Cookingrecipes #Easychickenrecipes #Easychickenstirfry #Stirfryrecipeschicken #Easychickenstirfryrecipes #Stirfrysauce #Healthydinnerrecipeschicken



Ingredients

  • 1 lb boneless, skinless chicken breast cut into 1 inch cubes
  • salt and pepper to taste
  • 2 tbsp olive oil divided
  • 2 cups broccoli florets
  • 1/2 yellow bell pepper cut into 1 inch pieces
  • 1/2 red bell pepper cut into 1 inch pieces
  • 1/2 cup baby carrots sliced
  • 2 tsp minced ginger
  • 2 garlic cloves minced
  • Stir Fry Sauce
  • 1 tbsp corn starch
  • 2 tbsp cold water
  • 1/4 cup low sodium chicken broth
  • 3 tbsp low sodium soy sauce
  • 1/4 cup honey
  • 1 tbsp toasted sesame oil
  • 1/2 tsp crushed red pepper flakes


Instructions

  1. Stir Fry Sauce
  2. In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
  3. Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
  4. Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
  5. Reduce heat to medium and add remaining tablespoon of oil to the skillet.
  6. Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
  7. Add chicken back into the skillet and stir to combine.
  8. Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
  9. Bring to a boil, stirring occasionally, and let boil for one minute.
  10. Serve with rice and/or chow mein if desired.

recipe adapted  >>>>>  here



Rated 4.3/5 based on 280 customer reviews

Monday, October 2, 2017

SUPER MOIST VANILLA CAKE

SUPER MOIST VANILLA CAKE | SUPER MOIST VANILLA CAKE #SUPERMOISTVANILLA #CAKE #cakerecipes #cakedecoratingideas #Triple_lemon_cake #Blueberry_cobbler_recipes #Lemon_cake_with_lemon_filling_and_lemon_butter_frosting #Moist_vanilla_cake #Lemon_desserts_cake #Jello_poke_cake_recipe #Moist_vanilla_cupcakes #Best_vanilla_cupcakes #Easy_vanilla_cupcakes #Vanilla_cake_recipe_moist #Homemade_vanilla_cupcakes #Cupcakes_recipes_vanilla

Ingredients

  • 2 3/4 cups Cake Flour
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 3/4 cup Butter softened
  • 6 tablespoons Vegetable Oil
  • 1 1/2 cups Granulated Sugar
  • 3 Eggs
  • 2 Egg Yolks
  • 1 tablespoon Vanilla Extract
  • 1 cup Buttermilk

Instructions

  1. Preheat oven to 350 F and grease 2 - 8" or 9" cake pans
  2. In a bowl, sift the flour, salt, and baking powder
  3. Using the mixer, cream the butter and sugar for 3-4 minutes or until fluffy
  4. Add the oil and vanilla. Keep on mixing
  5. Add the eggs one at a time beating well after each addition. Clean sides and bottom of the mixer with a spatula
  6. Add 1/3 of the flour, mix, then add 1/3 of the buttermilk. Repeat the process of alternating the dry and wet ingredients always ending with the flour
  7. Pour batter into prepared pans. Shake pans against the counter to eliminate air bubbles
  8. Bake for 23-28 minutes. Insert a skewer in the middle of the cake and if it comes out clean the cake is ready. Mine took 25 minutes
  9. Remove from oven and let them cool in the pans for 10 minutes before unmolding
  10. Cakes will be easier to frost after they are completely cooled 

recipe adapted >>>>>  here

Sunday, October 1, 2017

BBQ CAULIFLOWER & CHICKPEA VEGGIE BURGERS

BBQ CAULIFLOWER & CHICKPEA VEGGIE BURGERS | #Grillableveggieburger #Grillableblackbeanburger #Chickpeastirfry #Veganburgerrecipe #Grilledveggieburger #Vegangrillingrecipes #Hempseedranch #Cookingrecipes #Vegetarianrecipes #Veganfoods #Healthyrecipes #Veganeating

Ingredients

  • 1 small head cauliflower, cut into small florets
  • 1 1/2 cups cooked quinoa
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 2 tablespoons bread crumbs, gluten free or regular
  • 1 teaspoon ketchup
  • 3 teaspoons olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons coconut sugar, or brown sugar
  • 1 teaspoon smoked paprika – optional
  • 1/2 teaspoon black pepper
  • Optional toppings: Creamy Lime Slaw (recipe linked above)

Instructions

  1. Pre-heat oven to 400 degrees F. In a small bowl, mix together all of the spices. Place the cauliflower florets on a large baking sheet and evenly coat with 4 teaspoons of the BBQ rub and toss with 3 teaspoons olive oil. Bake cauliflower until fork tender, about 25 minutes.
  2. Add the roasted cauliflower, quinoa and chickpeas to a food processor and blend for about 1 minute, until everything is broken down. Place veggie burger mixture into a large bowl and add the bread crumbs, ketchup and remaining BBQ rub. Mix until everything is evenly combined.
  3. Form the mixture into patties, you can make them as big or as small as you like. You should get about 6. You can either refrigerate the patties for up to 4 days for a firmer veggie burger or cook immediately.
  4. To cook, heat a large pan over medium heat and coat with olive oil. Cook veggie burgers for about 5 minutes on each side.

recipe adapted >>>>>  here

Tuesday, September 26, 2017

Secret Ingredient Easy Chocolate Mousse

Secret Ingredient Easy Chocolate Mousse | #Ketodessertseasy3ingredients #Ketochocolatemoussecreamcheese #Deliciousdesserts #Cookingrecipes #Sweetrecipes #Nocarbdiets #Ketochocolatemousse #Ketosnacks #Ketofatbombs #Lowcarbsnacks #Ketodinnerrecipes #Ketofatboms

Ingredients

  • 8 ounces cream cheese block, softened
  • ¼ cup unsweetened cocoa powder
  • ½ large avocado, pitted
  • ⅛ teaspoon vanilla extract
  • 2-3 tablespoons of desired sweetener, I recommend Swerve.
  • ¼ cup heavy whipping cream
  • 90% dark chocolate shaved, to garnish

Instructions

  1. Beat together the cream cheese until creamy and smooth using a handheld mixer in a medium mixing bowl. Slowly mix in the cocoa powder. Beat in the avocado and mix until creamy smooth, approximately 5 minutes.
  2. Add the vanilla extract and sweetener and beat again until smooth, approximately 1-2 minutes.
  3. In a separate mixing bowl, whip the heavy cream until stiff peaks form.
  4. Place the whipped cream in the chocolate mixture and gently fold until it's incorporated.
  5. Place the chocolate mousse in a piping bag and pipe into desired containers. Garnish with dark chocolate shavings.

recipe adapted >>>>>  here

Thursday, September 21, 2017

Whole30 Steak Bites with Sweet Potatoes and Peppers

Whole30 Steak Bites with Sweet Potatoes and Peppers | #Cookingrecipes #Dinnerrecipes #Healthyrecipes #Favoriterecipes #Fooddishes #Yummyfood #Whole30mayorecipe #Mayonnaiserecipe #Homemademayo #Simplemeatballs #Paleomayonaise #Paleomayo

Ingredients

  • 1 large sweet potato (about 12 ounces) diced into 1" pieces
  • 1 tsp sea or kosher salt
  • 1 lb flat iron steak diced into 1" pieces
  • 3 tbsp olive oil divided
  • 2 cloves garlic minced
  • 2 bell peppers seeded and diced into 1" pieces
  • 4 green onions thinly sliced
  • 2 tbsp coconut aminos
  • 2 tsp cracked black pepper
  • 2 tbsp fresh chopped cilantro

Instructions

  1. Place the diced sweet potatoes into a microwave safe bowl, then sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high until just barely tender, 4-6 minutes. Stir once halfway through. The potatoes are ready when you can piece one with the tip of a knife and meet just a bit of resistance. Take care not to overcook at this stage or they'll turn out mushy later.
  2. Heat a 12” skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every two minutes, until the pieces are browned and the center is medium, about 10 minutes. Remove the steak from the skillet using a slotted spoon and set aside onto a plate.
  3. Add the third tablespoon olive oil to the skillet. Add the sweet potatoes, toss to coat in the fat and cook until browned, stirring occasionally, until browned, 3-4 minutes.
  4. Make a well in the center of the pan and add the garlic. Sautee, stirring occasionally, until fragrant, about 1 minute.
  5. Add the bell pepper and scallions and toss with the potatoes. Sautee, stirring occasionally, until the peppers are bite tender, 3-4 minutes.
  6. Add the steak and juices back to the pan along with the coconut aminos. Toss all ingredients and cook an additional 1- 2 minutes until the liquid has evaporated.
  7. Add the pepper and cilantro, toss, and remove from heat. Portion onto plates, top with additional fresh cilantro if desired, and serve immediately.

recipe adapted >>>>>  here

Tuesday, September 12, 2017

CLASSIC DEVILLED EGGS RECIPE WITH A HOLIDAY TWIST

CLASSIC DEVILLED EGGS RECIPE WITH A HOLIDAY TWIST | #foodappetizers #partyfoodideas #Fallbonfirepartyideas #fooddinner #dinnerparty #appetizersrecipes #appetizers #partyfood #Holidayrecipes #Holidayappetizers #cooking #goodies

 

Ingredients

  • 6 hard-boiled eggs, cooled and peeled
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Red food colouring
  • Green food colouring
  • Water
  • classic-devilled-egg-recipe-how-to-dye-holiday-eggs

Instructions

  1. Cut eggs in half lengthwise and scoop out the yolks into a bowl
  2. Stir in mayonnaise, mustard, salt and pepper
  3. Put 5 drops of red food colouring into a bowl of water and 5 green into another bowl of water. Place the egg whites into the coloured water and allow to sit in the water until the eggs are the shade you like
  4. Pat the coloured eggs dry
  5. Fill the egg whites with the egg mayonnaise mixture
  6. Arrange on a plate, cover and refrigerate up to 24 hours

RECIPE ADAPTED  >>>>>  here

Detox Cauliflower Soup

Detox Cauliflower Soup | #Cabbagesoupdiet #Detoxcabbagesoup #Vegetarianrecipeshealthy #Healthysouprecipescleaneating #Cauliflowerdetoxsoup #Dietsouprecipes #Healthydinnerrecipesforweightloss #Weightwatchersmealswithpoints #Cabbagesoupdiet #Heartyhamburgercauliflowersoup #Detoxcabbagesoup #Vegetarianrecipeshealthy

Ingredients

  • 2 heads of cualiflower or two 16oz bags of frozen cauliflower steamed
  • 2 tbsp avocado oil
  • 1 onion cut in half and sliced
  • 2 cloves of garlic
  • 1 cup water
  • 3 cups low sodium vegetable broth
  • the juice of one lemon or 3 tbsp
  • 2 cups mushrooms, sliced (I use white button)
  • 1 cup fresh parsley divided (some with get blended and the rest is to top)
  • salt/pepper to taste

Instructions

  1. Steam cauliflower for 12 minutes until tender.
  2. While cauliflower is steaming water sauté the half of the onion (sliced) and all of the mushrooms until both are browned and tender. Keep adding water as needed when you see the onions and mushrooms sticking to the pan.
  3. When cauliflower is done place it in a blender and add in vegetable broth, avocado oil, water, 2 garlic cloves, lemon juice, 1 tbsp of fresh parsley, salt/pepper to taste and depending on how spicy you want it, either a quarter of a raw onion or half.
  4. Blend until smooth and creamy and add salt and pepper as needed. It will be hot because of the steamed cauliflower however if it does get cool you can place the whole thing into a pot and heat it up for a few minutes.
  5. Pour soup into bowls and top with sautéed onions and mushrooms, and a handful of fresh parsley. Sprinkle with extra salt and pepper.
  6. Serve right away and Enjoy!

recipe adapted >>>>>  here

Sunday, September 10, 2017

Caprese Pasta Salad


Caprese Pasta Salad | #Bltpastasalad #Tortellinipastasalad #Healthydinnerrecipes #Saladsforparties #Coldpastasaladrecipes #Easysummerdinners #Veganmeals #Quinoasaladrecipes #Basilrecipes #Veganlunchideas #Vegandinnerrecipes  #Vegetarianrecipesdinnerhealthy


Ingredients

  • 16 ounce box of pasta (I like to use bowties)
  • 1 pint cherry tomatoes (cut into 1/4 inch slices)
  • 8 ounce mozzarella cheese ball (not shredded) (sliced into 1/2 inch pieces)
  • 1/4 cup store-bought pesto
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp garlic powder
  • 1 tsp salt (plus more for salting the pasta water)
  • 1 tsp black pepper
  • 1 tbsp fresh chopped basil for garnish (optional)

Instructions

  1. Fill a large pot with water and 1 tbsp of salt and boil your pasta according to the package directions
  2. While the pasta is cooking, slice your tomatoes into 1/4 inch slices and cut your mozzarella into 1/2 inch cubes. These sizes are just my preference so if you like them smaller or bigger, go for it! 
  3. Once your pasta is done, drain it and rinse it with cold water. You do NOT want your mozzarella to get melty.
  4. Add your cooled pasta to a mixing bowl along with the tomatoes, mozzarella, pesto, balsamic, olive oil, salt, pepper, and garlic powder. 
  5. Toss together and either serve at room temperature or refrigerated. 

recipe adapted >>>>>  here

Friday, September 8, 2017

Blueberry Muffin Smoothie

Blueberry Muffin Smoothie | #BlueberryMuffinSmoothie #Smoothiedrinks #Healthydrinks #Smoothierecipeshealthy #Juicesmoothie #Smoothieshakes #Yummydrinks #Smoothiedrinks #Healthysmoothies #Healthydrinks #Juicesmoothie #Smoothieshakes #Smoothierecipeshealthy


Ingredients

  • 1/2 cup milk (I used unsweetened vanilla almond breeze)
  • 4 – 6oz vanilla Greek yogurt (1 individual-sized container)
  • 1/2 cup frozen blueberries
  • 1/2 frozen banana (or a whole banana if you like your smoothies sweeter)
  • 1/4 cup raw, uncooked certified gluten-free oats
  • 1/4 teaspoon lemon zest
  • 1/2 cup ice cubes

Instructions

  1. Add ingredients to blender in the order listed above
  2. then blend until very smooth, about 2 minutes.
  3. enjoy

recipe adapted >>>>>  here

Tuesday, August 29, 2017

MISSISSIPPI MUD BARS

MISSISSIPPI MUD BARS | #Coca'colacake #Wowcakerecipe #Cocacolacake #Cocacolacake #Betterthanwinningthelotterycake #Grannycakerecipe12tomatoes #Missippimudcake #Mississippimudbrownies #Mississippimudcakeeasy #Rockyroadcake #Vintagerecipes #Mississippimudcakerecipe




Ingredients

  • BARS:
  • 1 1/3 cups (6.75 ounces) all-purpose flour
  • 1 cup (7.5 ounces) granulated sugar
  • 1 cup (7.5 ounces) brown sugar
  • 1/2 cup (1.5 ounces) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces, 16 tablespoons) butter, melted
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 10-ounce package mini marshmallows (4-5 cups)
  • 1 cup (about 4 ounces) chopped pecans, toasted (optional but delicious)
  • CHOCOLATE TOPPING:
  • 1/3 cup (about 1 ounce) unsweetened cocoa powder
  • 1/4 cup milk
  • 1/4 cup (2 ounces, 4 tablespoons) butter
  • Pinch of salt
  • 2 cups (8 ounces) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F. Line a large, rimmed baking sheet (half sheet pan, about 12X18 inches) with parchment and lightly grease with cooking spray. Alternately, you can line with foil and grease the foil or leave the pan unlined and grease the pan.
  2. For the bars, in a large bowl, whisk together the flour, sugar, brown sugar, cocoa (sift the cocoa into the bowl using a fine mesh strainer if it is overly clumpy), baking soda and salt. Add the melted butter, eggs, and vanilla. Mix together until combined (don't overmix; just whisk/stir until no dry streaks remain and ingredients are evenly combined).
  3. Spread the batter evenly in a thin layer in the prepared pan. Bake for 15-20 minutes until the top is springy to the touch and a toothpick inserted in the center comes out clean. Watch closely so the thin bars don't overbake!
  4. Remove from the oven, sprinkle the top evenly with marshmallows, and bake for 3-5 minutes more until the marshmallows are softened.
  5. Sprinkle with pecans and let cool to room temperature before glazing.
  6. For the chocolate topping, in a medium saucepan, whisk together the cocoa powder (I sift it in to avoid clumps), milk, butter, and salt. Bring the mixture to a gentle boil over medium heat, stirring or whisking constantly.
  7. Remove from the heat and whisk in the powdered sugar and vanilla. Thin with additional milk, if needed, until the mixture is thick but pourable and can easily be drizzled across the bars.
  8. Drizzle the glaze in a crisscross pattern across the bars. Serve the bars warm or at room temperature. They are easier to cut if they've been cooled completely.

recipe adapted  >>>>>  here

Monday, August 28, 2017

Avocado and Sun-Dried Tomato Pesto Pasta

Avocado and Sun-Dried Tomato Pesto Pasta | #Ketosalmonrecipes #Salmonrecipesbaked #Sourcreamsalmon #Sourcreamrecipes #Lowcarbsalmonrecipes #Cookingrecipes #Cookingrecipes #Pastadishes #Pastanoodles #Yummyfood #Pizzapasta #Yummydinners


Ingredients

  • 8 oz Spaghetti
  • Water to cook Pasta
  • Avocado and Sun-Dried Tomato Pesto:
  • 1/4 cup Cashew Nuts
  • 1/2 an Avocado
  • 1/2 cup loosely packed Basil
  • 1/2 cup chopped Sun-Dried Tomatoes (oil packed, but drained)
  • 1 teaspoon minced Garlic
  • 1 teaspoon Red Pepper Flakes
  • 2 tablespoons reserved Oil from Sun-Dried Tomatoes
  • 1 tablespoon Water
  • 1 teaspoon Maple Syrup

Instructions

  1. Cook Spaghetti according to directions on package.
  2. Whilst the Spaghetti is cooking, prepare pesto.
  3. Combine all ingredients for the pesto in a food processor and process until almost smooth. Little bits of unprocessed Cashew is fine, as it adds texture to the sauce.
  4. Once blended, transfer to large mixing bowl.
  5. Drain pasta when done and reserve cooking water. Combine pasta with pesto and toss till noodles are coated well. Add about 1/2 a cup of reserved pasta water and toss, to loosen up the pesto.
  6. Serve warm.

recipe adapted  >>>>>  here

Wednesday, August 23, 2017

Banana & Ice Cream" Bites

Banana & Ice Cream & Bites | #Dessertrecipes #Cookingrecipes #Deliciousdesserts #Yummyfood #Sweetrecipes #Foodanddrink #Dessertrecipes #Cookingrecipes #Deliciousdesserts #Sweetrecipes #Cakerecipes #Healthyrecipes

Ingredients

  • 3 bananas
  • 1 vanilla bean pod or 1 teaspoon vanilla extract
  • ¼ cup full-fat coconut milk
  • 2 cups dark chocolate
  • ¼ cup coconut oil
  • ¾ cup crispy rice cereal

Instructions

  • 1. Cut the bananas into slices and place into a freezer safe bag. Freeze until solid.
  • 2. In a food processor or blender, add frozen bananas, vanilla bean or vanilla extract, and coconut milk. Blend until smooth.
  • 3. Line a baking dish with parchment paper. Evenly distribute the banana mixture into the baking dish.
  • 4. Freeze for at least two hours.
  • 5. Before taking out the ice cream, add dark chocolate and coconut oil into a bowl. Microwave for 1 ½ minutes, stirring after every 30 seconds, until fully melted.
  • 6. Let the chocolate mixture cool completely then add crispy rice cereal. Mix well.
  • 7. Lift the parchment paper out of the baking dish to remove the ice cream.
  • 8. Cut the ice cream block into ½-inch (12.7-millimeter) cubes.
  • 9. Dip bites into chocolate mixture until evenly coated.
  • 10. Place bites on a baking tray and freeze.
  • 11. Let the bites thaw 5-7 minutes before eating.
  • 12. Enjoy!

recipe adapted >>>>>  here

Monday, August 21, 2017

Sheet Pan Steak and Veggies

Sheet Pan Steak and Veggies | #Healthydinnerrecipes #Easydinnerrecipes #Quickdinnerideas #Supperideaseasyquick #Teriyakichicken #Cookingrecipes #Sheetpansteakandveggies #Ricepilafrecipeeasy #Onepansteakandveggies #Cookingrecipes #Sheetpanrecipes #Sheetpandinners

Ingredients

  • 2 pounds baby red potatoes
  • 16 ounces broccoli florets*
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds (1-inch-thick) top sirloin steak, patted dry

Instructions

  1. Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook potatoes until parboiled for 12-15 minutes; drain well.
  3. Place potatoes and broccoli in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
  4. Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer.
  5. Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness.
  6. Serve immediately with garlic butter, if desired.

recipe adapated >>>>>  here

Monday, August 14, 2017

German Pancakes

German Pancakes | #Puffpancakerecipe #Dutchbabypancake #Easybreakfastideas #Germanovenpancakerecipe #Dessertrecipes #Strawberryfrenchtoastcasserole #Brunchideas #Dutchbabypancake #Germanpancakesrecipe #Breakfastcasserole #Soufflepancakes #Brunchrecipes



Ingredients

  • 6 large eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • dash salt
  • 1 teaspoon vanilla extract
  • 5 Tablespoons butter


Instructions

  1. Preheat oven to 425 degrees F.
  2. As oven preheats, put the butter in an un-greased 9x13-in. baking dish and place in oven, just until melted.
  3. Place the eggs, milk, flour, salt and vanilla in a blender; cover and process until smooth. Pour batter into baking dish, over melted butter.
  4. Bake, for 22-27 minutes or until edges are golden brown and puffy.
  5. To serve, sprinkle generously with powdered sugar and syrup.

recipe adapted >>>>>  here



Rated 4.5/5 based on 122 customer reviews

Saturday, August 12, 2017

Slow Cooker Shredded Italian Beef

Slow Cooker Shredded Italian Beef | #Italianbeefcrockpot #Italiansubsandwich #Cookingrecipes #Slowcookerrecipes #Wrapsandwiches #Crockpotdinner #Shreddedbeefrecipes #Mexicanshreddedbeef #Mexicanbeefrecipes #Chicagoitalianbeefrecipecrockpot #Roastbeefcrockpotrecipes #Slowcookerphillycheesesteak



Ingredients

  • 1/2 cup white vinegar
  • 1 Tbsp dried minced onion
  • 1/2 Tbsp garlic powder
  • 1 - 1 1/2 tsp crushed red pepper flakes
  • 7 pepperoncini peppers, chopped (I use the mild jarred ones)
  • 7-10 banana pepper rings (I use mild)
  • 2-3 lb beef chuck roast
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 Tbsp butter


Instructions

  1. Spray slow cooker insert with cooking spray. Add vinegar, dried onion, garlic powder, red pepper flakes, chopped pepperoncini peppers, and banana pepper rings to bottom of slow cooker. Stir to combine.
  2. Add beef chuck roast on top of spice mixture, season both sides with salt and black pepper. Top with butter.
  3. Place lid on slow cooker and cook on LOW for 8 hours. Remove beef from slow cooker and shred. Return to slow cooker to soak up any residual juice and serve.

recipe adapted  >>>>>  here



Rated 4.7/5 based on 421 customer reviews

Wednesday, August 9, 2017

Parmesan Crusted Chicken

Parmesan Crusted Chicken | #Ketosnacks #Ketochickenrecipes #Eggplantrecipes #Ketocheesesticks #Ketomozzarellasticks #Ketoparmesancrustedchicken

Ingredients

  • 1 pound chicken breasts 2-3 chicken breasts
  • 1 teaspoon Italian seasoning or seasoning of choice
  • 1/2 teaspoon garlic powder
  • Pinch of salt and pepper
  • 1 cup grated or zested parmesan cheese
  • 1/2 cup almond flour or panko breadcrumbs*
  • 2 eggs
  • 3 tablespoons olive oil or butter or oil of choice

Instructions

  1. Lay the chicken breasts out on a cutting board and cut in half horizontally. Generously season with Italian seasoning (or seasoning of choice), garlic powder, salt, and pepper; Set aside.
  2. Combine the parmesan cheese and almond flour in a medium shallow bowl. In another bowl, whisk the eggs.
  3. Dip the chicken breasts into the egg mixture then into the parmesan mixture. shake off the excess breading. Repeat until all the chicken cutlets are covered.
  4. Heat oil or butter in a large NON-STICK heavy duty pan. Add chicken cutlets in a single layer and cook for 5-6 minutes on each side, until golden and crispy. Be sure not to flip until the parmesan is golden on the first side or it will slide off. Repeat with remaining chicken cutlets.

recipe adapted >>>>>  here

Tuesday, August 8, 2017

SWEET POTATO CLEAN EATING BROWNIES

 SWEET POTATO CLEAN EATING BROWNIES  | #Chickencasserolerecipes #Ketoairfryerrecipes #Leftoverchickenrecipes #Ketoairfryerporkchops #Healthyraspberryrecipes #Raspberryyogurtmuffins #Mealprepcleaneating #Veganmealprep #Cleaneatingdesserts #Vegetarianmealprep #Mealprepbreakfastideas #Veganrecipesbreakfast

Ingredients

  • 1 medium-sized Sweet Potato baked
  • 3 Eggs
  • 1/3 Cup Coconut Oil
  • 1/2 Cup Maple Syrup
  • 1 1/2 tsp Vanilla Extract
  • 3/4 Cup Light Spelt Flour
  • 2/3 Cup Raw Cacao Powder
  • 1/2 tsp Real Salt
  • 1 tsp Baking Powder
  • Ganache
  • 1 Cup Dark Chocolate Chips
  • 1/2 Cup Coconut Milk

Method:


  • 1. Bake the sweet potato and make sure skin is removed.
  • 2. Prepare and preheat the over to 350 F and prepare the baking pan, greased.
  • 3. Add the sweet potato, coconut oil, eggs, maple syrup and vanilla in a bowl to mix or use a food processor. Mix till very smooth. Make sure you take time to scrape the sides so we have all ingredients in.
  • 4. In separate bowl, mix together spelt flour, cacao, baking powder and salt.
  • 5. Mix with the first mixture and add the combined mixutre in the baking pan and bake for 17 minutes or till when you prick with a toothpick it comes out clean.
  • 6. Make sure not to overbake the brownies.
  • 7. Let it cool/
  • 8. Next step is to prepare your ganache, in a microwave safe bowl add in the chocolate chips and half of the coconut milk. Microwave for 45 seconds. Remove from the microwave and stir. Add in the remaining coconut milk and mix until very smooth. Frost the brownies with the ganache and serve or let it set first before serving. Enjoy.

recipe adapted  >>>>>HERE

No-Bake Peanut Butter Pie

No-Bake Peanut Butter Pie | #Easypeanutbutterpie #Peanutbuttercuppie #Peanutbutterdessertseasy #Nobakepeanutbuttercheesecake #Peanutbuttercupdesserts #Bestpeanutbutterpie #Easypeanutbutterpie #Peanutbutterpierecipe #Simpledessertsfewingredients #Peanutbutterpienobakeeasy  #Chocolatepeanutbutterpienobake  #Cakerecipes


Ingredients

  • 8 ounces cream cheese softened
  • 1 cup creamy peanut butter
  • 1 cup confectioners sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 8 ounces frozen cool whip, thawed
  • 9- inch store bought chocolate Oreo pie crust
  • Chocolate syrup for garnish optional
  • Peanut butter chips for garnish optional

Instructions

  1. Using an electric mixer beat cream cheese, peanut butter, sugar, milk and vanilla extract in a large bowl until creamy.
  2. Fold in 1 of the 8-ounce containers of cool whip. Reserve the other container of cool whip for serving.
  3. Spread mixture into prepared pie crust.
  4. Chill pie in the refrigerator for at least 4 hours or overnight.
  5. Before serving top pie with remaining cool whip.
  6. Garnish with chocolate syrup and peanut butter chips if desired.

recipe adapted >>>>>  here

Wednesday, August 2, 2017

Extra Crispy Parmesan Crusted Potatoes Recipe

Extra Crispy Parmesan Crusted Potatoes Recipe | #Sheetpandinners #Porkchoprecipes #Sandwichrecipeshealthy #Zoodlerecipes #Shipwreckdinner #Sandwichesfordinner #Dessertrecipes #Conveniencefood #Ethnicrecipes #Freefood #Legumesrecipe #Glutenfreevegetarian

Ingredients

  • 1 1/2 pounds baby red potatoes peeled and halved
  • 1/2 cup finely grated parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

    Instructions

  1. Add halved potatoes and olive oil to a ziploc bag and toss.
  2. Add parmesan cheese, paprika, garlic powder, thyme, salt, and pepper to the bag and toss again until well mixed.
  3. Place the potatoes cut side down in a single layer on a silicone baking mat or other nonstick surface such as parchment paper.
  4. Bake at 450 F until browned, about 25 minutes.

recipe adapted  >>>>>  here

Sunday, July 23, 2017

Beef and Broccoli Ramen

Beef and Broccoli Ramen | #Beefandbroccoliramen #Whole30cashewchicken #Whole30cashewchicken #Weightlossdinnerrecipes #Cookingrecipes #Yummyfood #Foodanddrink #Easybeefandbroccoliramen #Beeframennoodlerecipes #Healthydinnerrecipes #Beeframennoodlerecipeseasy #Easydinnerrecipes

Ingredients

  • 2 tablespoons oil divided
  • 1 pound flank steak or skirt steak thinly sliced against the grain
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 3 cups broccoli
  • 4 cloves garlic minced
  • 3 packets ramen noodles seasoning packet discarded (3 ounces each)
  • Sauce
  • 1/4 cup water
  • 3/4 cup low sodium beef broth
  • 1 tablespoon ginger minced
  • 2 teaspoons sesame oil
  • 2 tablespoons cornstarch
  • 6 tablespoons oyster sauce
  • 6 tablespoons low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon brown sugar
  • 1/2-1 teaspoon Sriracha depending on how spicy you would like it
  • sesame seeds for garnish if desired

Instructions

  1. NOTE: Prep time does not include marinating time.
  2. Add steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a medium bowl. Marinate for 1 hour or overnight in the fridge.
  3. Meanwhile, mix together all of the sauce ingredients in a medium bowl.
  4. Cook the ramen noodles according to the package instructions. Set aside.
  5. Add 1 tablespoon of oil to a large skillet. Add in broccoli and sauté over medium heat until tender but still crisp. Remove the broccoli from the pan and set aside.
  6. Add the remaining tablespoon of oil to the pan. When pan is almost smoking add in beef. Sauté for 1-2 minutes.
  7. Toss in garlic and saute for 1 minute.
  8. Add the broccoli back to the pan along with the sauce. Stir and simmer until thickened, 1-2 minutes.
  9. Toss in the noodles and stir to coat.
  10. Serve immediately with sesame seeds if desired.

recipe adapted >>>>>  here