Friday, May 25, 2018

Healthy Vegan Gyros with Tempeh

Healthy Vegan Gyros with Tempeh | #Vegetarianveganrecipes #Veganfoods #Vegancooking #Veganeating #Veggierecipes #Wholefoodrecipes #Veganjackfruittacos #Cannedjackfruitrecipeseasy #Jackfruitrecipes #Jackfruittacoseasy #Easyjackfruitrecipesvegan #Jamaicanjerkjackfruit

Ingredients

  • 8 oz tempeh (package in block form)
  • Marinade:
  • 1 ½ teaspoons garlic , finely chopped
  • 2 teaspoons Greek oregano (use regular oregano if you don't have Greek)
  • 2 teaspoons dried thyme
  • 2 tablespoons lemon juice
  • 2 tablespoons Tamari , low sodium if needed (or soy sauce for non gluten free version)
  • 1/2 teaspoon sea salt (see notes)
  • 1/4 teaspoon ground black pepper
  • 1 cup veggie broth , low sodium if needed
  • Simple Oven Potatoes:
  • 2 red or yukon gold potatoes
  • 1 1/2 teaspoons sea salt
  • 2 tablespoons veggie broth or aquafaba, or drizzle of olive oil (see notes)
  • To serve:
  • 8 pita bread
  • 2 fresh tomatoes , sliced
  • ½ red onion , sliced
  • 2 cups lettuce , sliced (optional, not a traditional topping)
  • Vegan Tzatziki

Instructions

  1. The day before or early that day:
  2. Cut the block of tempeh in half width wise so it makes two shorter blocks.
  3. Boil in a pot of water for about 20 minutes. This cuts the bitterness from the tempeh.
  4. Meanwhile, make marinade by combining everything in a large container.
  5. Once the tempeh is done, allow to cool. Then cut into thin slices, about 1/8 inch thick. Using a very sharp knife will make this easier.
  6. Add thinly sliced tempeh into the marinade and allow it to soak for at least 4-6 hours, overnight is best.
  7. Next day or later that day:
  8. Preheat oven to 350 F (175 C).
  9. Take tempeh slices out of the marinade (save it!) and spread them out in a thin layer in a 9 x 13 baking dish.
  10. Gently pour about 1/4 cup of the marinade over the tempeh slices.
  11. Bake for 30-35 minutes or until the edges are brown.
  12. Meanwhile, slice the potatoes into thick french fry sized slices. I keep the skins on but you can peel them if you prefer.
  13. Place them in a bowl and cover with water to help remove some of the starch. Allow to soak for 5-10 minutes.
  14. Prep the tomatoes, red onion, lettuce and make tzatziki if you haven't yet.
  15. Drain the potatoes and pat dry. Put them back in the bowl.
  16. Add broth, aquafaba or oil (whatever liquid you prefer) and salt. Mix well.
  17. Once tempeh gyro slices are done, remove from oven and cover with foil to keep warm. Set aside.
  18. Turn the oven up to 450 F (230 C).
  19. Spread the potatoes over a cookie sheet and bake for 30 minutes.
  20. When the potatoes are done, warm the pita bread in a damp towel for 2-3 minutes to soften.
  21. Build your gyros with the tempeh gyro slices, potatoes, tomatoes, red onion and lettuce if preferred.
  22. Drizzle tzatziki over the top and devour!

recipe adapted  >>>>>  here

Tuesday, May 22, 2018

Crunchy Eggplant Fritters with Mushrooms and Herbs

Crunchy Eggplant Fritters with Mushrooms and Herbs | #Ratatouillerecipe #Eggplantricottacasserole #Eggplantrollatinieasy #Eggplantrecipeshealthy #Eggplantcroquettes #Eggplantrollatinirecipe #Japaneseeggplantrecipe #Cookingrecipes #Healthyrecipes #Besteggplantrecipe #Veggierecipes #Vegetablerecipes

Ingredients

  • scooped out pulp from 3 medium eggplants, chopped
  • 6 medium button mushrooms, chopped
  • 3 garlic cloves, mashed
  • 2 Tbsps sesame seeds
  • ~4 Tbsps chickpea or rice flour
  • 2 Tbsps psyllium husks (If you don't want them vegan, you can just add a large egg, beaten)
  • 2 Tbsps dill, chopped
  • 1 tsp thyme
  • 1 tsp sumac powder
  • ½ tsp cumin
  • sea salt and pepper, to taste
  • oil

Instructions

  1. Thinly chop eggplant pulp, then chop mushrooms.
  2. Heat 2 tsps of oil in a pan. Add chopped eggplant, mushrooms, mashed garlic, spices, and herbs.
  3. Cover with a lid. Let it cook for 7 minutes.
  4. Remove lid and occasionally stir. Let them cook for another 5 minutes, then remove from heat.
  5. Move the cooked mixture to a bowl. Add chickpea or rice flour, sesame seeds and psyllium husks or ground flax seeds. Mix well and lightly mash them.
  6. Heat some oil in a large, non-stick pan. Don't use too much oil, just enough to grease the bottom of the pan.
  7. Add 1 Tbsp of eggplant fritters mixture in the pan, and lightly press it to give it a more flattened shape.
  8. Cook on both sides, ~2-3 minutes on each side. Repeat this for all the fritters.
  9. Place them on a plate covered with some paper towels.
  10. Serve!

Recipe adapted >>>>>  here

Saturday, May 19, 2018

Cheesy Hash Browns and Sausage Skillet

Cheesy Hash Browns and Sausage Skillet | #Cheesy #Hash #Browns and #Sausage #Skillet #Breakfastdishes #Yummybreakfast #Brunchrecipes #Cookingrecipes #Breakfastbrunch #Breakfastbrunchrecipes #Cookingrecipes #Brunchrecipes #Breakfastbrunch #Breakfastbrunchrecipes #Breakfastdishes #Yummybreakfast

Ingredients

  • 1 (9.6 oz) package of Johnsonville Fully Cooked Breakfast Sausage, sliced
  • 1 bell pepper (I used orange), diced
  • ½ a small onion, diced
  • 3 Tbsp olive oil
  • 4 cups frozen shredded hash browns
  • ½ cup shredded cheddar cheese
  • salt and pepper to taste

Instructions

  1. Heat a medium sized skillet over medium heat. Add the olive oil.
  2. Add the sliced sausages, bell pepper and onion. Cook for about 1 minute before adding the hash browns. Season with salt and pepper.
  3. Let cook until the hash browns are done and the peppers and onion are tender.
  4. Add cheese and let it melt before serving.

recipe adapted >>>>>  here

Thursday, May 17, 2018

KETO CHICKEN QUESADILLA

KETO CHICKEN QUESADILLA | #Ketorecipeseasy #Ketodinnerrecipes #Ketotunamelt #Ketotunarecipes #Ketolunchideas #Ketobreakfast #Ketochickenparm #Ketodinnerrecipeseasy #Ketolunch #Lowcarbrecipesfordinner #Ketoparmesancrustedchicken #Ketosidedishes

Ingredients

  • 1 1/2 Cups Mozzarella Cheese
  • 1 1/2 Cups Cheddar Cheese
  • 1 Cup Cooked Chicken
  • 1/4 Cup Bell Pepper
  • 1/4 Cup Diced Tomato
  • 1/8 Cup Green Onion

Instructions

  1. Preheat oven to 400 F. Cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.
  2. Place the chicken over half of the cheese shell. Then add the sliced peppers, diced tomato and the chopped green onion. Fold the Cheese shell in half over the chicken and veggies. Press it firmly, then return it to the oven for another 4- 5 minutes.
  3. Serve with sour cream, salsa and guacamole. Garnish with Chopped Fresh Basil, Parsley or Cilantro.
  4. Note: To reheat, preheat oven to 400 F. Bake for 6-8 minutes (if cold).

recipe adapted  >>>>>  here

Wednesday, May 16, 2018

roasted garlic mashed cauliflower recipe

roasted garlic mashed cauliflower recipe | #Cauliflowermashedpotatoes #Ketogroundbeefrecipes #Ketohamburgerrecipes #Ketocauliflowerziti #Ketocasserolerecipes #Roastedgarliccauliflowermash #Cauliflowermashedpotatoeshealthy #Califlowermashedpotatoes #Vegancauliflowermashedpotatoes #Healthysidedishes #Paleocauliflowermash #Cauliflowermashedpotatoesketo

Ingredients

  • 1 large head cauliflower
  • 2 bulbs roasted garlic
  • 1 tbsp olive oil
  • 1/3 cup **Silk unsweetened almond milk or regular milk
  • 3/4 tsp salt
  • 1/8 tsp pepper

Instructions

  1. Slice off top of garlic bulb so that the inner cloves are exposed. Drizzle with olive oil. Wrap in foil and roast at 400 degrees for 25-30 minutes; set aside to cool.
  2. Wash and cut cauliflower into medium chunks, removing all leaves and green parts.
  3. Place cauliflower in large saucepan; cover with water and bring to a boil. Place lid on saucepan and boil for 8 minutes.
  4. Drain Cauliflower.
  5. Pat cauliflower dry with paper towel.
  6. Place cauliflower, Silk almond milk or (*heavy cream and butter), salt, and pepper in bowl of large food processor.
  7. Add roasted garlic.
  8. Process until cauliflower is a smooth puree, close to the texture of mashed potatoes. Serve immediately or place in refrigerator to serve later. To reheat, bake in oven at 375 degrees for 30 minutes.

recipe adapated >>>>>  here

Tuesday, May 15, 2018

Frosted Animal Cookie Cheesecake

Frosted Animal Cookie Cheesecake | #Easycheesecakerecipesnobake #Frostedanimalcookiecheesecake #Cupcakecakes #Cookingrecipes #Deliciousdesserts #Sweetrecipes #Lemoncheesecakerecipes #Turtlecheesecakerecipes #Animalcrackercheesecake #Frostedanimalcookiecheesecake #Lemoncurddessert #Oreofudgecheesecake

Ingredients

  • CRUST
  • 2 1/4 cups (302g) frosted animal cookie crumbs
  • 2 tbsp (28g) salted butter, melted
  • FILLING
  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream, room temperature
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature
  • 2 cups (208g) chopped frosted animal cookies, divided
  • WHITE CHOCOLATE GANACHE
  • 6 oz (169g) white chocolate chips
  • 1/4 cup (60ml) heavy whipping cream
  • Pink gel icing color
  • Sprinkles
  • WHIPPED CREAM
  • 1/2 cup (120ml) heavy whipping cream, cold
  • 4 tbsp (29g) powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  • CRUST
  • 1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  • 2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
  • 3. Bake the crust for 10 minutes, then set aside to cool.
  • 4. Cover the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see method here) so that water from the water bath cannot get in. Set prepared pan aside.
  • CHEESECAKE FILLING
  • 5. Reduce oven to 300°F (148°C).
  • 6. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
  • 7. Add the sour cream and vanilla extract, mixing on low speed until well combined.
  • 8. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
  • 9. Stir in about 1 1/4 cups of chopped animal cookies. Stir just until mixed, so the colors from the sprinkles don’t mix into the batter too much.
  • 10. Pour a small amount of batter into the bottom of the crust in an even layer, then add the remaining 3/4 cup of chopped animal cookies.
  • 11. Pour the remaining cheesecake filling into crust, over the cookies, and spread into an even layer.
  • 12. Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  • 13. Bake for 1 hour and 25 minutes.
  • 14. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
  • 15. Crack oven door and leave the cheesecake in the oven for about 30 minutes.
  • 16.Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.
  • TO FINISH OFF THE CHEESECAKE
  • 17. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
  • 18. To make the white chocolate ganache. Put the white chocolate chips in a heat proof bowl.
  • 19. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. If it doesn’t melt completely, microwave for 10-20 seconds, then whisk until smooth.
  • 20. Color the ganache with a little pink gel coloring, if desired.
  • 21. Pour the ganache onto the cheesecake and spread into an even layer.
  • 22. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
  • 23. Pipe dollops of the whipped cream on top of the white chocolate ganache.
  • 24. Top the cheesecake with frosted animal cookies and some sprinkles, if desired. Refrigerate until ready to serve. Cheesecake is best for 3-4 days.

recipe adapted >>>>>  here

Sunday, May 13, 2018

Creamy Garlic Dream Chicken w/ Asparagus

Creamy Garlic Dream Chicken w/ Asparagus | #Healthycrockpotmeals #Slowcookerrecipeshealthy #Healthydinnerrecipesforfamily #Easyhealthydinner #Healthycasserolerecipes #Crockpotrecipeshealthy #Creamychickenrecipes #Chickeninwhitewinesauce #Cookingwithwine #Chickenandmashedpotatoes #Chickenthighs #Cookingrecipes



Ingredients

  • 6-8 chicken thighs
  • 1/2 teaspoon white pepper
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons olive oil
  • For the SAUCE
  • 12 ounces of heavy cream
  • 2 tablespoons all-purpose flour
  • 1/4 cup butter, melted
  • 1 teaspoon olive oil
  • 5 cloves of garlic, minced
  • 1 tablespoon of dried chives
  • 1/2 tablespoon fresh parsley
  • 1/2 cup of freshly grated parmesan cheese
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 pound of fresh asparagus , cut the ends off and cut them into 3 inch strips

Instructions

  1. In a large non stick skillet , heat the oil on medium
  2. Take your chicken thighs and season them with all the ingredients that are not 'sauce' ingredients
  3. Place them one by one into the hot skillet and cook for about 15 minutes, or until browned on both sides, flipping as needed, remove the chicken from the skillet and set aside while you make the sauce.
  4. In a large mixing bowl, combine all sauce ingredients EXCEPT GARLIC & 1 teaspoon olive oil & mix until well combined.
  5. In the same skillet you used for the chicken, dd in the 1 teaspoon olive oil and the minced garlic and cook about 1-2 minutes on medium, then pour the sauce mixture in with the garlic & bring to a boil for about 3 minutes or so, mixing constantly.
  6. reduce heat and add in the asparagus and the chicken, simmer until asparagus is tender, about 5-7 min on LOW covered.
  7. ENJOY!

recipe adapted >>>>>  here

Thursday, May 10, 2018

Chocolate Lasagna

Chocolate Lasagna | #Chocolate #Lasagna #Easydesserts #Sweetrecipes #Deliciousdesserts #Nobakedesserts #Cookingrecipes #Yummysweets #Deliciousdesserts #Cookingrecipes #Yummysweets #Cakerecipes #Sweetrecipes #Eatdessert


Ingredients

  • 36 Oreo cookies (regular, not double stuffed)
  • 6 tablespoons butter, melted
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 3 1/4 cups cold milk, plus 2 tablespoons, divided
  • 12 oz tub Cool Whip, divided
  • 2 – 3.9 oz packages chocolate instant pudding mix
  • 1/2 cup mini chocolate chips

Instructions

  1. In a large food processor, crush Oreo cookies into fine crumbs. Make sure there are no large chunks left.
  2. In a medium bowl, mix melted butter into cookie crumbs using a fork. When the butter is thoroughly mixed in, transfer it to a 9 x 13 inch baking dish. Using a spatula, press the crumbs down into the bottom of the baking dish as evenly as possible. Put baking dish in refrigerator while you work on the next step.
  3. In a medium bowl, mix the cream cheese with an electric beater until fluffy. Add the 2 tablespoons of cold milk and sugar and mix well. With large spoon or spatula, mix in 1 1/4 cups of the Cool Whip until combined. Spread cream cheese mixture over cookie crust. Return baking dish to refrigerator and let chill for 10 minutes.
  4. In a large bowl, mix together chocolate instant pudding and 3 1/4 cups cold milk with electric beater or whisk until the pudding starts to thicken. Spread the pudding over the cream cheese layer. Return baking dish to refrigerator and let chill for 10 more minutes.
  5. Have a seat on your couch and dream of how delicious this heavenly dessert is going to be. Start to drool. Spread remaining Cool Whip over the pudding layer and sprinkle mini chocolate chips over the top. (Feel free to use more than 1/2 cup of the chocolate chips if you want more!)
  6. Chill in fridge for 4 hours or freezer for 1 hour.

recipe adapted >>>>>  here

Friday, May 4, 2018

SNICKERS BROWNIE TRIFLE RECIPE

SNICKERS BROWNIES | #SNICKERS #BROWNIES #Snickersbrowniesrecipe #Browniebites #Cheesecakebrowniesfromboxrecipes #Snickersdessert #Ketosnickersbrownies #Yummydesserts #Deliciousdesserts #Yummysweets #Eatdessert #Sweetrecipes #Easydesserts #Nobakedesserts

Ingredients

  • FOR THE BROWNIES
  • 4 ounces (113 grams) semisweet chocolate, coarsely chopped
  • 4 ounces (113 grams) unsweet chocolate, coarsely chopped
  • 1/2 cup (113 grams) unsalted butter, cut into pieces
  • 3 tablespoons unsweetened cocoa powder
  • 3 large eggs, room temperature
  • 1 and 3/4 cups (368 grams) packed light brown sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup (130 grams) all-purpose flour
  • FOR THE CARAMEL LAYER
  • 1 and 1/2 cups (311 grams) caramel bits, or 30 unwrapped soft vanilla caramels
  • 1 tablespoon evaporated milk
  • FOR THE NOUGAT LAYER
  • 2/3 cup (134 grams) granulated sugar
  • 1/3 cup (80 milliliters) evaporated milk
  • 3 tablespoons unsalted butter
  • 1 cup (128 grams) marshmallow fluff
  • 3 tablespoons crunchy peanut butter, or creamy peanut butter
  • FOR THE CHOCOLATE LAYER
  • 1 cup (170 grams) semisweet chocolate chips
  • 1 tablespoon vegetable oil

Instructions

  1. MAKE THE BROWNIE LAYER

    • Preheat the oven to 350ºF. Line an 8×8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray.
    • Add the chocolate and butter to a medium heatproof bowl set over a pot of simmering water. Stir occasionally until fully melted and smooth. Whisk in the cocoa powder until smooth. Set aside to cool slightly.
    • In a separate medium bowl, whisk together the eggs, sugar, vanilla, and salt until combined. Whisk in the melted chocolate until well combined. Fold in the flour with a rubber spatula just until combined. 
    • Spread the batter evenly into the bottom of the prepared pan. Bake for 20 to 25 minutes, or until the top of the brownies look dry and the edges begin to pull away from the sides of the pan. Cool the brownies in the pan on a wire rack.

    MAKE THE CARAMEL LAYER

    • In a medium microwave-safe bowl, combine the caramels and evaporated milk. Heat on high for 2 minutes, stopping to stir every 30 seconds until the caramels have completely melted. Spread evenly over the top of the brownie layer. Place the pan in the freezer while you make the nougat layer.

    MAKE THE NOUGAT LAYER

    • In a small saucepan, combine the sugar, evaporated milk, and butter. Bring to a boil over medium-high heat, stirring constantly. Turn the heat down to medium and continue to boil at a moderate rate without stirring for 5 minutes. If the mixture turns dark in color, you’ve boiled it for too long. It should be light in color and the consistency of sweetened condensed milk. 
    • Meanwhile, in a medium heatproof bowl, combine the marshmallow fluff and peanut butter. Slowly pour the hot nougat mixture into the marshmallow fluff and peanut butter. Whisk until well combined. 
    • Spread the nougat layer evenly over the top of the caramel layer. Place the pan in back into the freezer while you make the chocolate layer.

    MAKE THE CHOCOLATE LAYER

    • In a medium microwave-safe bowl, combine the chocolate chips and oil. Heat on high in increments of 15 seconds, stirring well between each one until the chocolate is melted and smooth. 
    • Spread the chocolate evenly over the top of the nougat layer. Cover the pan loosely with aluminum foil and refrigerate for 2 hours. Lift the brownies out of the pan by the foil overhang and cut them into bars.

    MAKE AHEAD TIP

    • Brownies will keep for up to 1 week stored in an airtight container in the refrigerator.
    • Brownies will keep for up to 3 months stored in an airtight container in the freezer. Thaw in the refrigerator overnight.

recipe adapted >>>>>  here