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

Monday, July 17, 2017

Deep Dish Chocolate Chip Cookie Skillet Brownie and Brookie Cups

Deep Dish Chocolate Chip Cookie Skillet Brownie and Brookie Cups | #DEEPDISH #CHOCOLATE #CHIP #COOKIE #SKILLET #BROWNIE AND #BROOKIE #CUPS #Cookingrecipes #Yummyfood #Dessertrecipes #Healthyrecipes #Dinnerrecipes #Yummycookies #Nobakedesserts #Sweetrecipes #Deliciousdesserts #Yummysweets #Cookingrecipes #Justdesserts

Ingredients

  • Deep Dish Chocolate Chip Cookie Skillet Brownie
  • 1 (18.4-oz) box Pillsbury™ Chocolate fudge brownie mix
  • 2/3 cup vegetable oil
  • 1/4 cup water
  • 2 large eggs
  • 1 (17.5-oz box) Pillsbury™ Purely Simple™ Chocolate Chip Cookie Mix
  • 1/2 cup unsalted butter
  • 1 large egg
  • 1/4 cup chocolate chips
  • Brookie Cups
  • 1 1/2 cups of Pillsbury chocolate fudge brownie batter leftover from recipe above
  • 1 17.5 oz box Pillsbury™ Purely Simple™ Chocolate Chip Cookie Mix
  • 1/2 cup unsalted butter
  • 1 large egg
  • 3/4 cup chocolate chips

Instructions

  1. Deep Dish Chocolate Chip Cookie Skillet Brownie

    1. Preheat the oven to 350°F. Lightly grease the interior of a 9 inch cast iron skillet.
    2. In a large bowl, make brownie batter according to the box instructions using the brownie mix, 2/3 cup oil, 1/4 cup water and 2 large eggs. Set aside.
    3. In a stand mixer, make cookie dough according to box instructions, using the cookie dough mix, butter and egg.
    4. Add 2 cups of brownie batter to your skillet. (Save the rest for the brookie cups). Gather your cookie dough into one giant clump and spread evenly on top of brownie batter, leaving about 1 inch of brownie batter "crust" around the edges of the pan. Sprinkle 1/4 cup chocolate chips across top of cookie dough. Bake for about 30-35 minutes until brownie batter is set and cookie dough is set and turns a light golden brown.
    5. Allow cookie brownie to cool a little before cutting and serving.

    Brookie Cups

    1. Preheat oven to 350°F.  Lightly grease the interior of a 12-cup muffin pan.
    2. In a stand mixer, make cookie dough according to box instructions, using the cookie dough mix, butter and egg.
    3. Add 2 tbsp of brownie batter (leftover from recipe above) to each muffin mold. Use a 1 tbsp cookie scoop to scoop 2 cookie dough balls into each muffin mold. You have enough for exactly 12 muffins. Sprinkle and press 1 tbsp worth of chocolate chips into the tops of each brookie.
    4. Bake about 20-25 minutes until brownie and cookie layer are both set. Use a spatula to help loosen brookie cups from molds.

recipe adapted >>>>>  here

Parmesan Roasted Green Beans

Parmesan Roasted Green Beans | #Healthymeals #Roastedparmesangreenbeans #Summersquashcasserole #Healthygreenbeanrecipes #Healthyvegetablerecipes #Quickmeals #Healthysnacks #Roastedgreenbeanswithparmesan #Healthyappetizers #Healthyfood #Appetizersnacks #Roastedgreenbeansoven

Ingredients

  • 1 lb. fresh green beans
  • 2 Tbsp. olive oil
  • 2 Tbsp. grated parmesan cheese
  • 2 Tbsp. panko bread crumbs
  • 1/2 tsp. kosher salt

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine all ingredients in a large mixing bowl; toss to coat.
  3. Spread green beans on a large rimmed baking sheet.
  4. Roast for 15-20 minutes; stirring halfway through.

recipe adapted  >>>>>  here

Monday, July 10, 2017

Healthy Peanut Butter Blondies

Healthy Peanut Butter Blondies | #Dairyfreecheesecake #Dairyfreedessert #Vegandessertrecipes #Vegandesserteasy #Vegancheesecakerecipe #Vegancheesecakeeasy #Healthypeanutbutterblondies #Vegandesserts #Dessertrecipes #Healthydesserts #Vegansweets #Healthysweets 
Ingredients
  • 1 15 oz can chickpeas (garbanzo beans), rinsed and drained
  • ½ cup peanut butter
  • ¼ cup honey can substitute maple syrup for a vegan option
  • ¼ cup coconut sugar
  • 1 TBS almond milk
  • 2 tsp vanilla
  • ½ tsp sea salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup chocolate chips
  • extra sea salt & chocolate chips for the top
Instructions
  1. Preheat oven to 350 degrees F. Grease an 8" or 9" glass baking pan and set aside.
  2. Put all ingredients except for chocolate chips into your blender (Vitamix) or food processor. I highly recommend a great blender like the Vitamix so you get a perfectly smooth consistency.
  3. Blend until creamy and smooth.
  4. Once smooth, add chocolate chips and mix by hand.
  5. Pour mixture into your prepared pan and spread out evenly.
  6. Sprinkle a few more chocolate chips and sea salt on top.
  7. Bake in your preheated oven for 20-30 mintues until the edges just pull away from the pan, the top is set and slightly golden brown.
  8. Let cool for at least 15 minutes, then enjoy!
  9. Store in an airtight container in the refrigerator. You can eat them cold or warm in the microwave for 15 seconds to regain the fresh-from-the-oven deliciousness!
Recipe adapted  : here

Thursday, July 6, 2017

Szechuan Chicken Recipe

Szechuan Chicken Recipe | #Bakedchickenchimichangas #Szechuanchicken #Szechuanrecipes #Chinesedishes #Spicychinesechickenrecipes #Asianchickenrecipes #Szechuanchicken #Quickchickenrecipes #Sweetandsoursauceeasy #Sweetandsourchickeneasy #Ovenbakedchickenthighs #Sweetandsourchickensauce


Ingredients

  • 4 boneless skinless chicken breasts (or 1 lb of chicken thigh / leg meat, cut into bite size pieces)
  • 1 red bell pepper (cut into 1-inch pieces)
  • 1 green bell pepper (cut into 1-inch pieces)
  • 4 green onions (scallions, cut into 1/2" pieces on the diagonal)
  • Cooking oil for deep-frying and stir-frying
For the marinade:
  • 1 Tbsp low sodium soy sauce
  • 1/2 Tbsp Chinese cooking wine (see notes)
  • 1/4 tsp salt
  • 1/2 tsp finely crushed or ground Sichuan peppercorns
  • 2 Tbsp corn starch
  • For the chili oil:
  • 1/4 cup peanut oil (you may also use canola oil)
  • 2 Tbsp dried red pepper flakes
For the sauce:
  • 1 1/2 tsp Sichuan peppercorns (finely crushed or ground)
  • 1 Tbsp ginger (minced)
  • 5 cloves of garlic (minced)
  • 3 small shallots (thinly sliced)
  • 1 Tbsp low sodium soy sauce
  • 1/2 Tbsp Chinese cooking wine (see notes)
  • 1 tsp sea or kosher salt
  • 1/4 tsp sugar
  • 1 Tbsp sesame oil

Instructions

  1. To prepare the chili oil, place the dried red pepper flakes into a small bowl. Heat the oil in a wok or a small saucepan until you see a swirl of white smoke coming out from it. Pour the oil over the dried red pepper flakes. Stir to help the pepper release its aroma. Set aside to cool down, then strain into a sanitized container. The chili oil can be prepared up to several days in advance and refrigerated.
  2. In a medium size bowl, combine the chicken pieces with the marinade ingredients. Cover and marinate refrigerated for about 15 minutes.
  3. Heat 2 inches of the oil in a wok or stockpot to 350°F for deep-frying. Gently drop the chicken into the oil and loosen them up immediately with the spatula to prevent the chicken pieces from sticking together. Do not overcrowd the chicken. If necessary, perform this step in batches.
  4. Deep-fry the chicken to a light golden brown color. If using an instant read thermometer, the internal temperature of the chicken should be 160-165F. Remove the chicken with a strainer or a slotted spoon and place on a dish lined with paper towels to remove excess oil. Discard or reserve the oil for use in other recipes.
  5. To stir-fry, heat one tablespoon cooking oil and one teaspoon chili oil (or more if you like your chicken more spicy) in a wok or skillet over high heat. Add the garlic, stir quickly. Add the ginger and stir quickly. Turn the heat down to medium, add the sliced shallots and the crushed Sichuan peppercorns. Stir-fry for about 3 minutes until the shallots turn golden brown. Add the rest of the sauce ingredients and continue cooking for another minute or so, until the sauce thickens.
  6. Add the bell pepper and continue sauteing for about 3 minutes, until the peppers soften up.
  7. Return the chicken to the wok or skillet and add the green onions. Stir quickly with a spatula to combine all the ingredients in the wok or skillet. Taste for spiciness. Add more chili oil if needed and stir.
  8. Serve immediately with steamed jasmine rice.

recipe adapted >>>>>  here

Tuesday, July 4, 2017

Shrimp And Avocado Salad With Miso Dressing

Shrimp And Avocado Salad With Miso Dressing | #Differenttypesofsalads #Delicioussalads #Soupandsalad #Cookingrecipes #Healthyeating #Seafoodrecipes #Avocadotunasalad #Cookingrecipes #Healthyrecipes #Avocadorecipes #Dinnerrecipes #Delicioussalads

Ingredients

    For the salad:
    • 1 teaspoon minced garlic
    • 1/2 pound raw shrimp, tails removed
    • 1/2 tablespoon butter
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon cayenne
    • 1 1/2 cups sliced avocados (2 small)
    • 1 cucumber
    • 4 cups chopped spinach or baby kale
    • fresh chopped cilantro for topping
    • peanuts for topping
    For the dressing:
    • 1 1-inch piece of fresh peeled ginger
    • 3 tablespoons oil
    • 3 tablespoons lime juice (more to taste)
    • 2 tablespoons agave nectar
    • 1 1/2 tablespoons white miso (it’s like a paste – you can buy it at many regular grocery stores)
    • 1/2 teaspoon minced garlic
    • 1/4 teaspoon salt

    Instructions

    1. Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
    2. Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon (like this). Peel and dice the cucumber. Chop the spinach or baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.
    3. Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh cilantro and peanuts for crunch.

    recipe adapted  >>>>>  here

    Baked Cinnamon Cream Cheese Roll-Ups

    Baked Cinnamon Cream Cheese Roll-Ups | #Breakfastideas #Blueberrypancakes #Healthybreakfastrecipes #Cookingrecipes #Yummybreakfast #Breakfastdishes #Foodvideos #Brownieswithfrosting #Lunchladybrowniesrecipe #Ooeygooeybuttercake #Cookingvideos #Chocolatebrownies



    Ingredients

    • 4 oz cream cheese , softened
    • 3 Tbs powdered sugar
    • 10-12 slices bread (any kind)
    • 1 tsp cinnamon
    • ½ cup sugar
    • ½ cup butter , melted

    Baked Cinnamon Cream Cheese Roll-Ups | #Breakfastideas #Blueberrypancakes #Healthybreakfastrecipes #Cookingrecipes #Yummybreakfast #Breakfastdishes #Foodvideos #Brownieswithfrosting #Lunchladybrowniesrecipe #Ooeygooeybuttercake #Cookingvideos #Chocolatebrownies

    Instructions

    1. Preheat the oven to 350F.
    2. Slice the crusts off the bread
    3. Using a rolling pin, flatten the bread out.
    4. Combine the cream cheese and powdered sugar until smooth.
    5. Lay out 2 shallow dishes (I use pie plates sometimes)
    6. Combine the sugar and cinnamon until well combined and add to one of the shallow dishes.
    7. In the other, add the melted butter.
    8. Spread each slice of bread thickly with the cream cheese mixture.
    9. Roll up tightly, dip in the butter, then the sugar and place on a baking sheet.
    10. Bake for 20 minutes until lightly browned.
    11. Devour.

    Recipe adapted >>>>>  here

    Monday, July 3, 2017

    Chocolate Cupcakes with Caramel Frosting

    Chocolate Cupcakes with Caramel Frosting | #Cupcakesideas #Cookiedoughcupcakes #Saltedcaramelcupcakes #Saltedcaramelfrosting #Cupcakemuffins #Dessertrecipes #Chocolatecupcakesmoist #Cupcakecakes #Cupcakesideas #Cookiedoughcupcakes #Chocolatecupcakesfromscratch #Strawberrybuttercreamfrosting



    Ingredients

    • Chocolate Cupcakes
    • 3/4 cups all-purpose flour
    • 1/2 cup cocoa powder
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/3 cup vegetable oil , or canola
    • 3/4 cup white sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1/3 cup buttermilk
    • 1/4 cup boiling water
    • Salted Caramel Sauce
    • 1 cup white sugar
    • 1/3 cup unsalted butter , cut into 5-6 pieces
    • 1/2 cup whipping cream , cannot be substituted for milk
    • 1 teaspoon vanilla extract
    • 1 teaspoon sea salt
    • Caramel Frosting
    • 3/4 cup unsalted butter , softened
    • 3 cups powdered sugar
    • 1/2 cup salted caramel sauce
    • 2-3 tablespoons cream , as needed


    Instructions

    1. Chocolate Cupcakes :
    2. Preheat the oven to 350F degrees. Line a muffin pan with muffin papers.
    3. In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder & salt.
    4. In a large bowl using an electric mixer, beat together the oil, sugar, egg, and vanilla extract (about 1 minutes). Carefully beat in the buttermilk.
    5. Mix in the flour mixture about 1/2 at a time, turning off the mixer and scraping down the sides of the bowl in between.
    6. With the mixer on low speed, carefully beat in the boiling water.
    7. Spoon the batter into the prepared muffin pan, filling each about 2/3 full.
    8. Bake for 16-19 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.
    9. Salted Caramel Sauce :
    10. Add the sugar to a medium saucepan over medium heat.
    11. Heat the sugar while whisking constantly. After a while it will form lumps - then turn into a smooth amber colored liquid.
    12. Gently whisk the mixture until it's smooth and dark amber color. Be careful or else your caramel can burn.
    13. Carefully whisk in the chopped butter until it's fully melted (it will bubble up).
    14. Remove the pan from the heat and whisk in the whipping cream.
    15. Then stir in the vanilla extract & salt.
    16. Caramel Frosting :
    17. In a large bowl beat the butter until fluffy (about 2 minutes).
    18. Beat in 2 cups of powdered sugar, starting with the mixer on low and then turning it up to medium as it incorporates.
    19. Mix in 1/2 cup salted caramel sauce (you won't need all that you made). It must be 100% cooled before adding it into the frosting.
    20. Beat in the remaining powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream until the desired sweetness and consistency is reached.
    21. Frost the cupcakes using a knife or a piping bag (I used a 1M tip). Optionally, drizzle each cupcake with more salted caramel sauce.

    recipe adapted  >>>>>  here