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