Saturday, December 28, 2019

Vegan Spinach Artichoke Pizza

Vegan Spinach Artichoke Pizza | #Dairyfreedinner #Veganstuffedshells #Dairyfreemeals #Dairyfreestuffedshells #Vegetarianveganrecipes #Veganfoods #Veganpizzacrust #Veganonepotmeals #Howtofreezespinachleaves #Lasagnanoodles #Vegetarianrecipes #Veganfoods

Ingredients

  • 1 pre-made pizza crust
  • 1/2 tsp olive oil
  • 1 garlic clove diced
  • 6 oz marinated artichoke hearts diced
  • 3 cups baby spinach chopped
  • 4 oz vegan cream cheese plain or herb & garlic
  • 1/4 cup vegan mayo
  • 1/4 tsp garlic powder
  • salt and pepper to taste
  • red pepper flakes optional

Instructions

  1. Preheat oven according to pizza crust instructions.
  2. Heat olive oil in a pan over medium heat. Add garlic and sauté for 1 minute, stirring frequently. Add artichoke hearts and spinach. Stir to combine and cook until spinach begins to wilt. Add cream cheese, mayo, garlic powder, salt, pepper and red pepper flakes to pan and stir to combine. Heat through and adjust seasonings as needed.
  3. Top pizza crust with warm dip and spread evenly. Place in the oven and cook according to crust package instructions.
  4. Remove from the oven, slice and enjoy!

recipe adapted >>>>>  here

Tuesday, December 17, 2019

Bourbon Pecan Chicken

Bourbon Pecan Chicken | #Roundsteakandgravy #Buntcakerecipes #Bananapuddinglasagna #Twinkiebundtcake #Dinnerideasfamilymaindishes #Strawberryfrenchtoastcasserole #Sirachahoneychicken #Cookingrecipes #Dinnerrecipes #Yummyfood #Chickendishes #Poultryrecipes

Ingredients

  • 1/2 cup finely chopped pecans
  • 1/2 cup bread crumbs
  • 2 tablespoons honey, divided
  • 2 tablespoons Dijon mustard, divided
  • 2 boneless, skinless chicken breasts, cut in half horizontally into 2 thinner pieces
  • salt and pepper
  • 1 tablespoon olive oil or vegetable oil
  • 1 tablespoon butter
  • 3 tablespoons bourbon
  • 1/4 cup heavy cream
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup chopped pecans
  • 1 tablespoon butter

Instructions

  1. Combine finely chopped pecans and bread crumbs in a large ziptop bag. Set aside.
  2. In a small bowl, stir together 1 tablespoon of honey and 1 tablespoon of Dijon mustard.
  3. Season chicken breasts with salt and pepper and brush the honey/dijon mixture on both sides.
  4. One at a time, add a chicken breast to the pecan/bread crumb mixture, shaking the bag to coat it well.
  5. Preheat oven to 375 degrees
  6. Heat butter and oil in a large pan over medium heat. Add chicken and cook until golden brown on both sides.
  7. Transfer chicken to a casserole dish and place in oven to finish cooking, about 10 to 12 minutes.
  8. Wipe pan clean. Add bourbon, 1 tablespoon honey, 1 tablespoon Dijon mustard, heavy cream, cayenne pepper and pecans to pan. Simmer for about 2 to 3 minutes. Remove from heat and stir in butter until melted.
  9. Season sauce to taste with salt and pepper.

recipe adapted  >>>>>  here

Monday, December 16, 2019

Crescent Bacon Breakfast Ring

Crescent Bacon Breakfast Ring | #breakfastrecipes #Breakfastcasserolewithcrescentrolls #Breakfastideas #Breakfastdishes #Yummybreakfast #Breakfastbrunchrecipes #Potatorecipes #food #Kidfriendlymeals #Gingermeatballs #Cookingrecipes #Breakfastforkids

Ingredients

  • 5 eggs
  • 1/2 red bell pepper chopped
  • 1/2 green bell pepper chopped
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 8 slices bacon fried
  • 8 oz crescent rolls refrigerated, I used 1 can (8 oz) Pillsbury crescents
  • 1 cup cheddar cheese shredded
  • 1 egg for egg wash, optional

Instructions

  1. Preheat oven to 375 F degrees.
  2. In a bowl beat the eggs with the chopped peppers, salt and pepper. Cook the eggs in a skillet so that they're scrambled. You can use the same skillet you used to fry the bacon, just drain the fat first.
  3. Lay out the crescent rolls on a parchment pepper, like a star as shown in the pictures above.
  4. On each crescent roll lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with remainder of the cheese.
  5. Fold the crescents over. You may brush with the egg wash if you prefer, I did because it gives the ring a nice golden colour.
  6. Bake for 20 minutes or until the crescents are cooked and golden brown.
  7. Garnish with parsley, if preferred. Serve warm.

recipe adapted  >>>>>  here

Friday, December 13, 2019

Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie | #Piedessert #Eatdessert #Sweetrecipes #Nobakedesserts #Yummysweets #Decadentdesserts #Dessertrecipes #Dessertrecipeseasy #Oreodessert #Oreofudgecheesecake #Brownieoreodessert #Sluttybrownies

Ingredients

  • 1 (14.3 oz) package whole Oreos (about 36 Oreos)
  • 1 cup (16 tablespoons) butter, divided
  • 1 1/2 cups + 2 tablespoons creamy peanut butter, divided
  • 1 cup powdered sugar
  • 1 cup chocolate chips
  • 1/2 cup heavy whipping cream

Instructions

  1. Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
  2. Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.
  3. Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hours until ready to serve.

Recipe adapted >>>>>  here

Wednesday, December 11, 2019

Lemon Blueberry Layer Cake Recipe

Lemon Blueberry Layer Cake Recipe | #Whitechocolateraspberrycake #Blueberrybundtcakerecipes #Homemadecakerecipes #Birthdaycakerecipes #Lemonberrycake #Creamcake #Lemonblueberrylayercake #Layercakerecipes #Blueberryrecipesdessert #Lemonblueberrycupcakes #Bakingrecipescake #Cookingrecipes

Ingredients:
Cake
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 and 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 4 large eggs, at room temperature1
  • 1 Tablespoon vanilla extract
  • 3 cups (345g) sifted all-purpose flour, (spoon & leveled)2
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk3
  • zest + juice of 3 medium lemons4
  • 1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw-- 275g)
  • 1 Tablespoon all-purpose flour
Cream Cheese Frosting
  • 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature5
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners' sugar
  • 1 - 2 Tablespoons (15-30ml) heavy cream6
  • 1 teaspoon vanilla extract
  • pinch salt
Directions:
  1. Preheat the oven to 350°F (177°C). Grease and lightly flour three 9x2 inch cake pans with nonstick spray. Set aside.
Make the cake: 
  1. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
  2. In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
  3. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.
Make the frosting: 
  1. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
Assemble and frost: 
  1. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
Make ahead tip: 
  1. Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.
Recipe Notes:
  • This batter will fit into a 9×13 pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. I’m unsure of the baking time since I only typically make it as a layer cake.
  • Room temperature eggs preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe.
  • Be very careful not to overmeasure your flour. This will result in a heavy, dense crumb. You want a precise 345g all-purpose flour. For a lighter crumb, you can use 3 + 1/4 cups (about 325g) sifted cake flour instead.
  • Please use buttermilk in this recipe. See note in post about how to make a DIY version at home.
  • 1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice.
  • Use brick-style cream cheese. Not cream cheese spread.
  • Heavy cream with 30% or more milk fat preferred in frosting for creamiest texture. For a less creamy texture, milk would be fine.

Recipe Source : here

Sunday, December 8, 2019

The Best Chicken Salad Recipe

The Best Chicken Salad Recipe | #Bestchickensaladrecipe #Chickensaladrecipehealthy #Chickensaladsandwichwithgrapes #Simplechickensaladrecipe #Easychickensaladwithgrapes #Chickensaladwithgreekyogurt #Easylunchideas #Bestchickensaladrecipe #Southwestchickensalad #Chickensaladwithcranberries #Chickensaladrecipewithapples #Chickensaladcroissant

Ingredients

  • 2 tablespoons mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 tablespoons dried cranberries
  • 3 tablespoons chopped pecans
  • 1/4 cup diced Granny Smith apple
  • 10 ounce (1 can) white chunk chicken breast, drained, broken up into pieces
  • baby spinach leaves , optional
  • 4 croissants or soft dinner rolls , optional

Instructions

  1. In a medium bowl, mix together the mayo, yogurt, mustard, onion powder, salt, and pepper. Taste and adjust seasoning, if necessary. Gently fold in the cranberries, pecans, apple, and chicken.
  2. Eat as is or place on sliced croissants with some baby spinach or lettuce.

recipe adapted  >>>>>  here

Saturday, December 7, 2019

Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili | #Whitebeanchickenchili #Whitechickenchilieasy #Whitechickenchilli #Whitechickenchilicrockpotrecipes #Whitechickenchilislowcookereasy #Bestwhitechickenchili #Whitechickenchilislowcooker #Healthycrockpotrecipes #Whole30whitechickenchili #Paleowhitechickenchili #Dairyfreewhitechickenchili #Whole30slowcookerrecipes


Ingredients

  • 1 ½ lb. Boneless, skinless chicken breasts or thighs
  • 1 Tbsp. ghee or avocado oil (for stovetop and Instant Pot versions only)
  • 1 medium onion, diced
  • 1 medium bell pepper, any color; diced
  • 1 small jalapeno, seeds and membranes removed and finely diced
  • 6 cloves garlic. minced
  • 2 ½ tsp. ground cumin (add more to taste)
  • 1 tsp. dried oregano
  • 2 tsp. chili powder (add more to taste)
  • 1 tsp. sea salt
  • ¼ tsp. black pepper
  • 2 cups organic chicken broth (or homemade bone broth)
  • 1 14-ounce can full-fat coconut milk
  • Juice of ½ lime
  • ½ cup fresh cilantro, chopped
  • Fresh cilantro and lime wedges for garnish, optional

Instructions

  1. Slow Cooker Directions :
  2. Add onion, peppers, garlic, and spices (cumin through black pepper) to the bottom of a slow cooker. Arrange chicken on top of vegetables in a single layer.
  3. Add broth and place lid on slow cooker.
  4. Set heat to LOW and cook 7-8 hours or until chicken is done and vegetables are tender.
  5. Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker.
  6. Turn heat to HIGH. Add coconut milk, stir and replace lid. Continue heating an additional 10-15 minutes or until soup is heated through.
  7. Stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped cilantro and lime wedges, if desired.
  8. Stovetop Directions :
  9. Place a large saucepan with lid (or Dutch oven) over medium heat. Add 1 Tbsp. ghee or coconut oil and allow to melt. When ghee just starts to shimmer, add onions and peppers. Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
  10. Add garlic, cumin, oregano, chili powder, salt, and pepper. Continue to cook an additional 30-60 seconds or until fragrant.
  11. Lay chicken in the pan over the onion and pepper mixture. Add 1 cup broth and bring just to a boil. Reduce heat, cover and simmer for 10-12 minutes or until chicken is cooked through. Shred chicken in the pan using two forks.
  12. Add remaining 1 cups of broth and coconut milk and return to a simmer. Cover pan and allow chili to simmer for an additional 10 minutes.
  13. Remove from heat and stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped parsley and lime wedges, if desired.
  14. Instant Pot Directions :
  15. Select ‘Saute’ function on Instant Pot
  16. Add oil. When the oil is melted, add onion, bell pepper, and jalapeno.
  17. Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften.
  18. Add garlic and spices and cook an additional 30 seconds or until fragrant.
  19. Press ‘Cancel’. Add chicken breasts and 2 cups of broth.
  20. Lock lid into place. Turn the vent valve to ‘Sealing’ position.
  21. Select ‘Manual’ setting and set cook time to 20 minutes.
  22. When cooking time is up, allow pressure to naturally release 5-10 minutes then release remaining pressure using the quick-release method (i.e. flip the vent valve to ‘Venting’ position)
  23. Add coconut milk, lime juice, and fresh cilantro. Stir to combine. Taste and season with additional salt and pepper as desired.

recipe adapted  >>>>>  here

Thursday, November 28, 2019

LOW-CARB CRACK CHICKEN CASSEROLE

LOW-CARB CRACK CHICKEN CASSEROLE | #Ketocheeseburgercasserole #Ketorecipeseasy #Easyketomeals #Ketodinnerrecipeseasy #Lowcarbrecipesfordinner #Easydinnerrecipeshealthy #Ketophillycheesesteakcasserole #Ketohamburgercasserole #Ketogroundbeefcasserole #Lowcarbphillycheesesteakcasserole #Peanutbuttercuppokecake #Ketocrackchickencasserole

Ingredients

  • 2 cups cooked chopped chicken
  • 1/2 pound bacon, cooked and chopped
  • 1 cup shredded cheddar cheese
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup prepared Ranch dressing

Instructions

  1. Preheat oven to 350ºF. Lightly spray an 8x8-inch or 11x7-inch pan with cooking spray.
  2. Spread cooked chicken and cooked bacon in the bottom of prepared pan. Top with shredded cheese.
  3. Whisk together eggs, heavy cream and ranch dressing. Pour on top of chicken mixture.
  4. Bake, uncovered, for 30 to 35 minutes.

recipe adapted  >>>>>  here

Wednesday, November 20, 2019

Chocolate Turtle Poke Cake

Chocolate Turtle Poke Cake | #Oreopokecakerecipe #Postresparamesadepostres #Nobakedesserts #Sweetrecipes #Yummysweets #Bakingrecipes #Easydinnerrecipes #Dessertrecipes #Appetizerrecipes #Cookingrecipesvideos #Cakepopsvideos #Bakingvideos

Ingredients

  • 1 15.25 oz package chocolate cake mix, prepared according to package instructions
  • 1 14 oz can Eagle Brand Caramel Flavored Sweetened Condensed Milk
  • 1 16 oz can store bought chocolate frosting
  • 1 cup chopped pecans
  • 1/2 cup mini chocolate chips
  • Store bought caramel syrup for drizzling on top of cake
  • Note: If you can't find the seasonal flavor of the Eagle Brand Sweetened Condensed Milk you can substitute 1 cup of caramel flavored syrup, (found in the ice cream section of your grocer). If it's too thick to pour, heat in microwave according to package instructions before pouring over cake.

Instructions

  1. Bake cake according to package instructions. Let cool for 10 minutes. Punch holes in top of cake using the handle of a wooden spoon.
  2. Pour can of Eagle Brand Caramel Flavored Sweetened Condensed Milk over the top of cake. Spread to make sure it gets into all of the holes. Put cake in refrigerator for 1 hour. Frost cake with chocolate frosting. Add nuts and chocolate chips on top. Drizzle with caramel syrup. Slice and serve. Store covered in refrigerator for up to 5 days.

Recipe adapted >>>>>  here

Wednesday, November 13, 2019

Dreamy Dill Dip with Baked Pita Wedges

Dreamy Dill Dip with Baked Pita Wedges | #Orangecreamsiclefruitdip #Sausagedip #Cookingrecipes #Appetizerrecipes #Appetizersnacks #Appetizerdips #Vegetarianpicnicfood #Cookingrecipes #Healthyrecipes #Appetizerrecipes #Veganrecipes #Yummyfood

Ingredients

  • FOR THE DIP:
  • 1 cup Greek yogurt
  • 1 cup sour cream
  • 1/4 cup fresh minced dill weed
  • 1 tablespoon fresh minced parsley
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic salt, plus more to taste
  • Freshly ground black pepper
  • _ FOR THE PITA WEDGES:
  • 4 (6-inch round) pitas
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon garlic powder
  • Salt & freshly ground black pepper

Instructions

  1. TO MAKE DIP:
  2. In a medium bowl, blend together Greek yogurt, sour cream, dill, parsley, vinegar, garlic salt, and papper; mix until smooth and combined. Taste and adjust seasonings, if desired. Refrigerate for at least 8 hours or overnight. Taste and adjust for seasonings again, if necessary, and serve with fresh raw vegetable dippers, crackers, chips, or Baked Pita Wedges.
  3. TO MAKE PITA WEDGES:
  4. Line a large baking sheet with foil, adjust rack to center position of oven, and preheat to 400°F. Stir garlic powder into olive oil and set aside.
  5. Cut each pita into 6 wedges (slicing it like a pizza). Spread out wedges on prepared baking sheet and brush with olive oil. Lightly sprinkle with salt and pepper. Flip wedges over and repeat on second side. Bake for 7 to 10 minutes or until beginning to turn golden brown. Flip wedges over and bake for an additional 2 to 3 minutes or until second side is toasty.

recipe adapted  >>>>>  here

caramel & chocolate Turtle Dump Cake

caramel & chocolate Turtle Dump Cake | #Chocolatedumpcakerecipes #Chocolatecakemixdesserts #Chocolatedumpcakerecipeseasy #Turtlecakerecipe #Bestdessertrecipes #Simpledessertrecipes #Peanutbuttercuppokecake #Cookingrecipes #Cakerecipes #Sweetrecipes #Deliciousdesserts #Yummysweets

Ingredients

  • 1 small box (3.4 oz) Jell-O Chocolate Instant Pudding Mix
  • 1 1/2 cups whole milk
  • 3/4 cup caramel sauce, divided
  • 1 box (15.25 oz) chocolate fudge cake mix, DO NOT prepare
  • 1 bag dark chocolate chips
  • 1/2 cup chopped pecans
  • optional drizzle
  • 1 cup milk chocolate chips
  • 1 teaspoon oil (canola, vegetable, coconut)
  • leftover 1/4 cup caramel sauce

Instructions

  1. Heat oven to 350 degrees. Spray a 13x9-inch pan with cooking spray. Set aside.
  2. In large bowl, stir dry pudding mix and milk with a wire whisk for 2 minutes.
  3. Stir in 1/2 cup of the caramel sauce, the dry cake mix, and 1 cup of the dark chocolate chips. Stir until well blended.
  4. Spread batter evenly in pan. Sprinkle pecans and remaining 1/2 cup dark chocolate chips over top.
  5. Bake 32-38 minutes or until toothpick inserted in center of cake comes out almost clean. It should not be completely cooked like a cake, you want it gooey so to speak.
  6. Scoop up some of the dump cake into a bowl and top with vanilla ice cream. If wanted, drizzle with the remaining caramel sauce and the chocolate sauce.
  7. TO MAKE CHOCOLATE DRIZZLE : combine chocolate chips and oil in a microwave safe bowl and cook for 1-2 minutes or until it is completely melted and smooth.

recipe adapted  >>>>>  here

Tuesday, November 12, 2019

Strawberries and Cream Shake

Strawberries and Cream Shake | #Strawberries and #CreamShake #Smoothiedrinks #Yummydrinks #Cookingrecipes #Dessertrecipes #Healthysmoothies #Healthydrinks #Yummydrinks #Smoothieshakes #Dessertrecipes #Smoothiedrinks #Fundrinks #Cookingrecipes



Ingredients

  • 1 cup Frozen Strawberries
  • 1/2 cup French Vanilla Refrigerated Coffee Creamer
  • 1 cup Heavy Whipping Cream
  • 1 tbsp Sugar


Instructions

  1. Whip whipping cream with sugar until stiff peaks form.
  2. Transfer to piping bag.
  3. In food processor, combine frozen strawberries and creamer.
  4. Pulse until blended.
  5. Alternate layers of strawberry mixture and whipped cream in glasses.

recipe adapted >>>>>  here


Sunday, November 10, 2019

20 Minute Cheesy Chicken Enchilada Soup

20 Minute Cheesy Chicken Enchilada Soup | #Mexicanfoodrecipes #Seafooddishes #Cheesychickenenchiladasoup #Lasagnasouprecipe #Lasagnasoupeasy #Chickentortellinialfredosoup #Cheesychickenenchiladasoup #Tuscanysoupolivegarden #Cheesychickentortillasoup #Cheesecaketaquitos #Recipeswithchorizo #Mexicanthemepartyfooddesserts

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced white onion
  • 3 cloves garlic, minced
  • ½ cup flour
  • 3 cups chicken stock
  • 2 cups cooked, shredded chicken
  • 1 10-ounce can red enchilada sauce
  • 1 (14-ounce) can black beans, rinsed and drained
  • 1 (14-ounce) can diced tomatoes, with juice
  • ½ teaspoon ground cumin
  • 8 ounces sharp cheddar cheese, freshly grated
  • 1 teaspoon salt
  • optional toppings: tortilla chips/strips, diced/sliced avocado, sour cream, chopped fresh cilantro, and/or pico de gallo

Instructions

  1. Heat the oil in a large pot over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.)
  2. Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garlic and saute for an additional minute until fragrant, being careful not to burn it.
  3. Whisk in the flour and cook for an additional minute.
  4. Pour in half of the chicken stock, and stir until completely combined and no lumps remain.
  5. Add in the rest of the chicken stock, and stir quickly to combine.
  6. Add in the chicken, enchilada sauce, black beans, tomatoes, salt and cumin, and stir until combined. Continue stirring occasionally until simmering.
  7. Reduce heat to medium-low and let it simmer for about 3 minutes, stirring occasionally so that the soup does not burn to the bottom of the pan.
  8. Slowly stir in the cheese until combined. Season with salt, to taste.
  9. Serve your soup warm with toppings of choice. Enjoy!

RECIPE ADAPTED >>>>>  here

Thursday, November 7, 2019

Cheeseburger Tater Tot Casserole

Cheeseburger Tater Tot Casserole #dinner #recipe #Yummydinners #Yummydinnerrecipes #Hamburgertatertotcasserolerecipes #Easygoulashrecipes #Yummydinnerideas #Simpleweeknightdinners

Ingredients

  • 2 pounds extra lean ground beef, browned
  • 1 can reduced fat cream of mushroom soup
  • 1 8 oz tub of reduced fat sour cream
  • 1 cup grated cheddar cheese
  • 1 package of frozen tater tots

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray 9 x 13 inch pan with cooking spray.
  3. Layer the beef of the bottom of the pan.
  4. In a small bow, mix the sour cream and cream of mushroom soup. Then spread on top of the beef.
  5. Layer the cheese on top of the sour cream mixture.
  6. Layer the tater tots on top of the cheddar.
  7. Bake covered for 45 minutes. Uncover and bake for 15 more minutes.
  8. Serve with ketchup and mustard for that cheeseburger taste!

recipe adapted >>>>>  here

Saturday, November 2, 2019

Better than Sex PUMPKIN Cake!

Better than Sex PUMPKIN Cake! | #Pumpkinrecipes #Thanksgivingrecipes #Pumpkinbreadrecipe #Fallfoodrecipes #Fallfoodsforparty #Holidaydesserts #Pumkincarmelcreamcheesepokecake #Pumpkinrecipes #Cookingrecipes #Cupcakecakes #Yummysweets #Deliciousdesserts

Ingredients

  • 4 eggs
  • 1 2/3 Cup white sugar
  • 1 Cup vegetable oil
  • 1-15 oz can pumpkin puree
  • 2 Cups all purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 can of sweetened condensed milk
  • Cream cheese frosting-
  • 6oz softened cream cheese
  • 6oz softened butter
  • 3 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350F
  2. Grease a 9x13" baking pan with a non stick cooking spray
  3. In a large bowl, mix together your eggs, vegetable oil, sugar, and pumpkin purée
  4. Now mix in your flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt
  5. Pour into your greased baking pan and bake for 35 minutes
  6. Pour the half of the can of sweetened condensed milk evenly over the top of the still HOT cake
  7. Allow to sit about 30 minutes then prepare your frosting
  8. Scoop your frosting onto your cake and spread evenly with a spatula
  9. Frosting -
  10. Using a hand or stand mixer, beat your cream cream until you have a whipped texture
  11. Now add in your butter and do the same
  12. Add in your vanilla extract and one cup of powdered sugar at a time until you have a creamy frosting
  13. ENJOY!

recipe adapted  >>>>>  here

Wednesday, October 23, 2019

THE ULTIMATE CHICKEN NOODLE SOUP RECIPE

THE ULTIMATE CHICKEN NOODLE SOUP RECIPE | #THEULTIMATE #CHICKEN #NOODLE #SOUP #RECIPE #THEULTIMATECHICKENNOODLESOUPRECIPE #Cookingrecipes #Soupsandstews #Delicioussoup #Dinnerrecipes #Crockpotrecipes #Chilirecipes #Cookingrecipes #Crockpotdinner #Potrecipes #Easysouprecipes #Crockpotsouprecipes


Ingredients

  • 2-1/2 pounds bone-in chicken thighs
  • 1-1/4 teaspoons pepper, divided
  • 1/2 teaspoon salt
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 10 cups chicken broth
  • 4 celery ribs, chopped
  • 4 medium carrots, chopped
  • 2 bay leaves
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 3 cups uncooked kluski or other egg noodles (about 8 ounces)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lemon juice

Instructions

  1. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
  2. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
  3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
  4. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Discard bay leaves.

recipe adapted >>>>>  here

Saturday, October 19, 2019

The Ultimate Instant Pot Pot Roast


The Ultimate Instant Pot Pot Roast | #Ketoinstantpotrecipes #Ketosouprecipes #Ketodinnerrecipes #Lowcarbinstantpotrecipes #Ketogravy #Ketotuscansoup #Crawfishalfredopasta #Crockpotroastbeefrecipes #Tacostuffedavocado #Potroastgravyrecipe #Crockpotpotroasteasy #Crawfishfettucinerecipe

 Ingredients

  • 2-3 pound Chuck Roast
  • 1 onion
  • 1 cups beef broth
  • 1 cup red wine
  • 4 chopped carrots
  • 4 large potatoes in large cubes
  • 2 stalks chopped celery
  • 2 tbs Italian Seasonings
  • 3 tbs A1 steak sauce optional
  • 3 cloves garlic
  • 2 tbs olive oil

 Instructions

  1. Place your pot on Saute.
  2. pour olive oil in and your roast just to brown both sides about 1-2 minutes per side.
  3. Remove roast and place potatoes carrots and celery in the pot.
  4. Top with onions and garlic. Pour wine and beef broth in the pot.
  5. Place your Roast right on top of the veggies.
  6. Spread seasonings over the top of your roast along with A1 sauce.
  7. Put your Pot on MANUAL HIGH PRESSURE for 55 minutes do a Natural release.
  8. Remove and enjoy!

recipe adapted >>>>>  here


Rated 4.6/5 based on 778 customer reviews

Chocolate Italian Love Cake

Chocolate Italian Love Cake | #Italianlovecakerecipe #Dessertdiprecipes #Italiandessertseasy #Cannolidiprecipe #Cupcakecakes #Bestdessertrecipes #Ricottapoundcake #Chocolateitalianlovecake #Iceboxpie #Iceboxcakerecipes #Ricottarecipesdessert #Italiandessertseasy


Ingredients

  • 1 package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
  • 2 lbs. ricotta cheese
  • 4 eggs
  • 3/4 cup sugar
  • 1 tsp. pure vanilla extract
  • 1 (5.1 oz.) package instant chocolate pudding mix
  • 1 cup cold milk
  • 8 oz. thawed Cool Whip

Instructions

  1. Preheat your oven to 350*F and spray a 9x13 inch pan with nonstick spray.
  2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
  3. In another bowl, using a hand mixer, beat together the ricotta cheese, 4 eggs, sugar, and vanilla until smooth.
  4. *The following directions are correct. The layers switch during the baking time!
  5. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
  6. Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely before frosting.
  7. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
  8. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.
  9. ENJOY!

RECIPE ADAPTED >>>>>  here

Friday, October 18, 2019

VANILLA CUSTARD COOKIE CUPS

VANILLA CUSTARD COOKIE CUPS | #VANILLA #CUSTARD #COOKIE #CUPS #Pineapple_sugar_cookies #Pineapple_cookies_decorated #Twix_cookies #Cookie_cups_recipe #Mini_desserts #Chocolate_chip_cookie_cups #Custard_tart #Custard_filling #Custard_recipe #Dessert_recipes #Cooking_recipes #Delicious_desserts


Ingredients

  • Cookie Cups:
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter room temperature
  • 1 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • Vanilla Custard:
  • 4 cups milk
  • 1 tsp vanilla bean paste
  • 1/2 cup cornstarch
  • 2/3 cup granulated sugar
  • 4 large egg yolks

Instructions

  1. Cookie Cups:

    • Preheat oven to 350°F. Spray 2 regular sized muffin tins with cooking spray.
    • Whisk together flour, baking soda, and salt, set aside.
    • Beat butter and sugar on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add eggs (one at a time), and vanilla. Beat until combined.
    • Add flour mixture and mix until just combined.
    • Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten slightly.
    • Bake for 10-12 mins or until lightly browned and mostly set.
    • Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.

    Vanilla Custard:

    • Place 3 cups milk and vanilla bean paste into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.
    • In a medium bowl, whisk remaining 1 cup milk, egg yolks, sugar, and cornstarch.
    • While whisking vigorously, slowly pour the hot milk into the egg mixture.
    • Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
    • Pass through a strainer and into a small bowl. Place plastic wrap directly on top of custard to prevent a skin from forming. Place in refrigerator to cool completely.
    • Whisk custard to a smooth texture and pipe into cooled cookie cups. Top with fruit if desired.
    • Store in fridge and serve within two days.

recipe adapted >>>>>  here

Thursday, October 17, 2019

Easy 30-Minute Chicken Enchilada Chili

Easy 30-Minute Chicken Enchilada Chili | #Greenchilichickenenchiladascasserole #Greenchilechickenenchiladas #Chickenenchiladacasseroleeasy #Mexicanfoodrecipes #Chickenenchiladacasserolegreen #Chickentortillacasserole #Healthygyrorecipe #Chickenenchiladazucchiniboats #Groundturkeyrecipes #Turkeymeatballsgyros #Familydinnerideashealthy #Mediterraneandietrecipes

Ingredients

  • 4 tablespoons olive oil, divided
  • 1 pound boneless skinless chicken breast, seasoned with salt and pepper (or use about 3 cups shredded rotisserie chicken, sprinkled with 1 teaspoon cumin)
  • 1 tablespoon + 1 teaspoon ground cumin, divided
  • 1 large/extra-large sweet Vidalia onion, diced small
  • 3 to 5 garlic cloves, finely pressed or minced
  • one 15-ounce can red kidney beans (I used low-salt), drained and rinsed
  • one 15-ounce can black beans (I used no-salt added), drained and rinsed
  • 1 to 1.5 cups frozen corn (not necessary to thaw; or one 15-ounce can corn, drained and rinsed may be substituted)
  • one 14.5-ounce can petite diced fire-roasted tomatoes (regular petite diced tomatoes may be substituted)
  • one 10-ounce can red enchilada sauce (I used medium heat)
  • two 4-ounce cans fire-roasted diced green chiles (regular diced green chiles may be substituted; and/or reduce to 1 can for less spiciness)
  • about 2 cups water, chicken or vegetable broth, or as desired
  • 1 to 1.5 tablespoons chili powder (I used 1.5)
  • 2 teaspoons smoked paprika (regular paprika may be substituted)
  • 1 teaspoon kosher salt, optional and to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 1 to 3 teaspoons granulated sugar, optional and to taste
  • 1 to 2 tablespoons lime juice, optional and to taste
  • fresh cilantro, lime wedges, diced avocado, sour cream, green onions, shredded cheese, crushed tortilla chips or crackers; all optional for garnishing

 Instructions

  1. To a large Dutch oven, add 2 tablespoons olive oil, chicken, evenly season with salt and pepper, 1 teaspoon cumin, and cook over medium-high heat until chicken is cooked through. Remove chicken from Dutch oven, and set on a cutting board to rest. Do not clean the pan or remove cooking juices.
  2. Add the remaining 2 tablespoons olive oil, onions, and cook for about 5 to 7 minutes, or until onions have softened, stir intermittently.
  3. Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
  4. Add the the kidney beans, black beans, corn, tomatoes, enchilada sauce, green chiles, water/broth, remaining 1 tablespoon cumin, chili powder, smoked paprika, optional salt (there’s already quite a bit of salt in the other canned goods and I didn’t add any additional salt), pepper, and stir to combine. If you prefer thinner chili with more broth, you may wish to add an additional 1 to 2 cups water/broth.
  5. Bring to boil and allow chili to gently boil for about 5 to 10 minutes or until chili has reduced and thickened some.
  6. While chili is cooking, shred or cube the chicken into bite-sized pieces. Add chicken to chili and stir to combine.
  7. Stir, taste, optionally add sugar to taste (I added 3 teaspoons because the sugar balances the acid from the tomatoes), optional lime juice (brightens up the flavor), and add salt, pepper, etc. if desired.
  8. Ladle into bowls and optionally garnish with your favorites. Chili will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. The flavors meld and marry and I think it tastes even better a day or two later.

recipe adapted  >>>>>  here

Tuesday, October 15, 2019

Busy Day Soup

I made this but I added a half can, (small) of tomato paste, and beef broth instead of water. It looked more like the picture and it was amazing! #15beansoupcrockpot #Crockpotsouprecipes #Hamandbeanscrockpotrecipes #Creamyhamburgersoup #Hamdinnerideas #Easysouprecipesquick

Ingredients

  • 1 lb ground beef
  • 1 package onion soup mix
  • 1 3/4 cup mixed frozen vegetables
  • 5 cups water
  • 1 28oz can diced tomatoes
  • 1 cup macaroni, uncooked

Instructions

  1. In a large soup pot, brown ground beef. Drain fat.
  2. Pour in water, onion soup mix and tomatoes with juice. Simmer for 1 hour on medium low.
  3. Add macaroni and frozen vegetables. Cook 15 minutes longer on medium heat. Serve hot.

recipe adapted >>>>>  here

Friday, October 11, 2019

Mini Cheesecake Cupcakes

Mini Cheesecake Cupcakes | #Thanksgivingrecipes #Fallfoodsforparty #Thanksgivingdessertideas #Fallfoodrecipes #Thanksgivingtreats #Fallpartysnacks #Tastyvideosdesserts #Minicheesecakeseasy #Minicupcakes #Minicheesecakerecipeseasy #Minipostres #Minicheesecakecupcakes


Ingredients

  • Mini Cheesecake Cupcakes :
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • ½ cup sour cream
  • ¼ cup granulated sugar
  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • caramel sauce or strawberry sauce for topping, optional :
  • 3 Ingredient Strawberry Sauce
  • 2 teaspoons granulated sugar
  • 1 cup strawberries, halved
  • ½ teaspoon lemon juice
  • Easy Caramel Sauce :
  • 2 cups light brown sugar
  • 1 stick plus 4 tablespoons unsalted butter
  • sea salt for serving, if desired
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract

Instructions

  1. Mini Cheesecake Cupcakes :
  2. Preheat oven to 325 degrees.
  3. Finish a timed size muffin pan with product liners. (I propose using the material liners over device)
  4. Union evangelist banger, butter and sweetener in a small construction. Texture should be similar to wet smooth. Change cover evenly into the side of the rough muffin tin.
  5. Bake for 5-6 minutes or until gilded brownness.
  6. Determine out of the oven and composed completely.
  7. Meanwhile piece the cheesecake fill. Tired ointment mallow in a put mixer with the oar joining.
  8. Add in ferment withdraw, edulcorate, foodstuff and flavoring. Mix until conglomerate. Puddle certain to scrap the sides of the structure.
  9. Pour cheesecake combining into cooled muffin tin. It gift be about 2 tablespoons of fill each. Modify most all the way to the top.
  10. Base in the oven and heat for 20 minutes or until the cheesecakes are set. They give allay joggle a bit. Do not over ready them. If they act to crevice they are deed over boiled.
  11. Forecast them to precooled in the gem tin completely. Abode in the refrigerator to iciness and run frosty with your ducky toppings.
  12. Ingredient Nevus Sauce :
  13. Add strawberries, yellow juice and sugar to a minuscule saucepan. Simmer on low for 15 proceedings, mashing up strawberries with the back of a wooden woodenware. Cover off emotionalism and grant to turn.
  14. Estimate in a matter processor and beat until creamy and quilted. Localize bet in the fridge and deliver temperature.
  15. Loose Caramel Sauce :
  16. Add all of the ingredients object for the vanilla to a saucepan. Ready over low-medium warmth until toughened moving occasionally. Roughly 8 proceedings. If the sauce isn't effort a lot thicker locomote up the emotionality a bit and fix and eye on it making reliable to whisk constantly. (The sauce will alter as it cools in the icebox).
  17. Agitate in seasoning.
  18. Bed off of the modify and reserve to unagitated in the saucepan. Channel to a container and station in the icebox to faithful up and precooled.

Recipe adapted >>>>>  here

Tuesday, October 8, 2019

chorizo potato and queso burritos

chorizo potato and queso burritos | #Healthyrecipes #Wholefoodrecipes #Breakfastrecipes #Glutenfreebreakfasts #Paleoglutenfree #Cookingrecipes #Brunchrecipes #Breakfastpizzarecipe #Breakfastcasserole #Brunchideas #Breakfastideasvideos #Breakfastburritorecipe

Ingredients

  • 12 ounces fresh Mexican Chorizo, casings removed
  • Queso (Homemade recipe here)
  • 6 Burrito size tortillas
  • 1 green poblano pepper, diced
  • 1 small yellow onion, diced
  • 1 tablespoon fresh cilantro, diced
  • 6-8 small red potatoes
  • 1 tablespoon oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Rinse potatoes and pierce them with a fork. Place on a microwave safe plate and microwave for about 5 minutes to get the cooking process going. Alternatively, you could place them in a saucepan, cover with water, and bring to a boil, then cover and remove from heat and let stand for about 5 minutes. Once the potatoes are partially cooked, cut them into small cubes.
  2. In a large skillet, begin browning the chorizo and breaking it up. After cooking the chorizo a few minutes, add in the diced poblano pepper, and diced onion. Continue cooking until the chorizo is cooked through and the peppers and onions are tender. Remove the chorizo, peppers and onions from the pan.
  3. Adjust the heat to medium-high and add 1 tablespoon of oil to the pan. When the oil is hot, add in the diced potatoes, salt and pepper. When the potatoes are lightly browned and completely cooked (about 8-10 minutes), add in the chorizo mixture. Stir in cilantro. Remove the chorizo/potato mixture from pan and wipe it out with a paper towel.
  4. Adjust the heat on the skillet to medium-low and heat the tortillas, one at a time, for about 20 seconds per side. Using a skillet to heat the tortillas has always provided better results than microwaving.
  5. Begin filling the burritos with about 3/4 cup of the chorizo/potato mixture. Top with homemade warm queso, and then roll-up. If you’d like, cut each burrito in half on a diagonal. This recipe yields at least 6 burritos, possibly more depending on how full you fill each one.

recipe adapted  >>>>>  here

Friday, September 27, 2019

Keto Chicken Parmesan

Keto Chicken Parmesan | #Ketodinnerrecipes #Eggplantparmesan #Longhornparmesancrustedchicken #Ketobrownieseasy #Lowcarbdessertseasy #Ketoparmesancrustedchicken #Ketocheeseburgercasserole #Lowcarbdinner #Easyketomeals #Healthycasserolerecipes #Easydinnerrecipeshealthy #Ketochickenparmesancasserole

Ingredients

  • 3 Chicken Breast, cut in half lengthwise
  • 2 Eggs, beaten
  • 1/2 teaspoon Italian seasoning
  • 1 Cup Parmesan Cheese, Pre-shredded
  • 3/4 Cup Marinara sauce
  • 12 Ounces Fresh Mozzarella, sliced into 12 slices

Instructions

  1. Heat a non-stick skillet over medium heat and pre-heat the oven to 375F
  2. Combine the eggs and the Italian seasoning in medium sized bowl. Add the Parmesan cheese to another bowl. Coat the chicken cutlets in the egg mixtures, then into the parmesan, being sure to coat the chicken well.
  3. Spray the skillet with cooking spray and cook the coated chicken on each side for 3 minutes. Remove to a baking dish.
  4. Spoon 2 tablespoons of marinara on top of each cutlet, followed by 2 ounces of fresh mozzarella.
  5. Bake in the pre-heated oven for 10 minutes or until the cheese melts. Serve

recipe adapted  >>>>>  here

Thursday, September 19, 2019

Salted Caramel Pecan Chocolate Chip Cookies

Salted Caramel Pecan Chocolate Chip Cookies | #Sweetandsaltycookies #Panerabreadkitchensinkcookierecipe #Pretzelcookierecipes #Paneracopycatrecipes #Darkchocolatecookies #Panerakitchensinkcookierecipe #Cookiebarsrecipes #Honeymustardchickensalad #Flourlessmarshmallowcrunchbrownies #Stickybuncake #Chickenavocadosalad #Cookingrecipes

Ingredients

  • 1 cup unsalted butter softened (2 sticks)
  • 1/2 cup granulated sugar
  • 1 1/2 cups brown sugar packed
  • 2 large eggs
  • 2 1/2 tsp. real vanilla extract (no imitation vanilla flavoring)
  • 3 to 3 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 3/4 tsp. sea salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 12 oz. pkg. sea salt caramel chips
  • 12 oz. pkg. semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°.
  2. In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
  3. Stir in flour, caramel chips and chocolate chips with a wooden spoon to combine.
  4. Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
  5. Bake for 13-15 minutes or until edges are light brown.

recipe adapted >>>>>  here

Wednesday, September 18, 2019

Keto Cream Cheese Chocolate Cookies


Keto Cream Cheese Chocolate Cookies | #Ketojellofluff #Ketocookierecipes #Ketocream #Ketosnacks #Ketochocolatechipcookies #Lowcarbdesserts #Ketodessertrecipes #Monkfruitrecipes #Ketocreamcheesechocolatecookies #Ketocakerecipes #Bestketodesserts #Ketosnacks 

Ingredients

  • 1 cup of coconut flour
  • 1/4 cup of cocoa powder
  • 2 ounces of baking chocolate
  • 1 tsp of vanilla extract
  • 2 teaspoons of baking powder
  • 1/4 teaspoon sea salt
  • ½ cup unsalted butter softened
  • 8 ounces of full fat cream cheese softened
  • 1 cup sugar substitute (I use Swerve)
  • 1 tsp instant espresso coffee
  • 4 eggs
  •  
    Chocolate Icing
  • ¼ cup of unsalted butter
  • 1 tsp of MCT oil or coconut oil
  • 1/2 cup sugar substitute ( I use Swerve confectioners)
  • 2 ounce baking chocolate
  • ½ tsp instant espresso coffee
  • Pinch of sea salt

 Instructions

  1. Keto Cream Cheese Chocolate Cookie Dough
  2. Pre-heat oven to 350 degrees
  3. Melt the baking chocolate in a double boiler or in microwave (20 seconds) then set aside
  4. Using a mixer on high combine the cream cheese, butter, sugar substitute, vanilla extract
  5. Once fully combined add the 4 eggs one at a time, making sure that the batter is fully incorporated.
  6. To the cookie dough add the melted chocolate and beat dough until it's perfectly mixed.
  7. Next stir in the coconut flour, cocoa powder, baking powder, instant coffee, salt and mix well.
  8. Keto Chocolate Icing
  9. Melt the butter and baking chocolate in a double boiler or in the microwave in increments of 10 seconds
  10. Add sugar substitute and stir (I used Swerve confectioners Or make your own powdered sugar substitute in a grinder.)
  11. Add the MCT oil or coconut oil
  12. Stir in the pinch of sea salt and instant espresso coffee.
  13. Baking Instructions
  14. Add the cookie dough in spoonfuls to a parchment lined cookie sheet.
  15. Flatten the cookies slightly.
  16. Bake cookies for 15-20 minutes (Do not over-bake)
  17. Allow cookies to fully cool
  18. Spread about a teaspoon of icing onto each cookie.
  19. Allow the icing to set about 5 minutes.

recipe adapted  >>>>>  here


Rated 4.9/5 based on 714 customer reviews

Sunday, September 15, 2019

Mozzarella Bruschetta Chicken

Mozzarella Bruschetta Chicken | #Brownricerecipes #Whitericerecipes #Cookingrecipes #Lowcarbrecipes #Chickendishes #Healthyrecipes #Easychickenrecipes #Familydinnerideas #Basilrecipes #Simpledinnerrecipes #Healthydinnerrecipes #Pastadinnerrecipes

Ingredients

  • 4oz mozzarella cheese, sliced or shredded
  • 4 chicken breasts or cutlets (see notes)
  • 1 cup balsamic vinegar
  • homemade seasoned salt and pepper
  • For the bruschetta topping:
  • 1/4 cup packed fresh basil, chopped
  • 1 medium-sized garlic clove, pressed or finely minced
  • salt and pepper
  • 3 Tablespoons extra virgin olive oil
  • 2 cups diced tomato (see notes)
  • 3 Tablespoons freshly grated parmesan cheese
  • 1/2 teaspoon sugar
  • 3 Tablespoons balsamic vinegar

Instructions

  1. Add balsamic vinegar to a small saucepan then turn heat to medium-high and bring to a boil, stirring occasionally. Turn heat down to medium then simmer and reduce until you can see the bottom of the pot for a second or two after scraping a spatula across it (see photo in post), about 20 minutes. Vinegar will continue to thicken as it cools, FYI. Set aside to cool - can be done a day ahead of time.
  2. Meanwhile, add ingredients for bruschetta topping in a medium-sized bowl then stir to combine and set aside. Can be done a day ahead of time.
  3. Place an oven rack directly underneath the broiler then preheat to high.
  4. Place a large skillet over medium-high heat then spray with nonstick spray. Season chicken on both sides with homemade seasoned salt and pepper then add to the skillet and saute until golden brown on the bottom, 2-4 minutes depending on the thickness of your chicken cutlets/breasts. Turn heat down to medium then flip chicken and saute until nearly cooked through, 4-6 additional minutes, flipping chicken again if necessary. Sometimes I place a lid on top of the skillet if it feels like the chicken is browning too quickly on the outside but still raw on the outside.
  5. Spoon 2-3 Tablespoons bruschetta topping on top of each piece of chicken followed by 1/4 of the cheese. Transfer skillet under the broiler then broil until cheese is melted. Scoop chicken onto plates then drizzle with balsamic reduction. Serve extra bruschetta topping on the side.

Recipe has been adapted from >>>>>  here

Friday, September 13, 2019

Chicken Potato Bake

Chicken Potato Bake | #Chicken #Potato #Bake #ChickenPotatoBake #Cookingrecipes #Dinnerrecipes #Fooddishes #Maindishrecipes #Chickendinner #Chickendishes #Cookingrecipes #Chickendishes #Yummydinners #Easymeals


Ingredients

  • 4 potatoes medium-sized, cut into 3/4" cube (russet, white, and red are all good choices, no need to peel)
  • 1 tablespoon minced garlic
  • 1.5 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1.5 pounds boneless skinless chicken (I like to use thighs)
  • 3/4 cup shredded mozzarella cheese
  • parsley (optional, freshly chopped)

Instructions

  1. Preheat oven to 425 degrees F/220 degrees C.
  2. Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
  3. Spray a large (9x13) baking dish with non stick spray.
  4. Spread potato mixture in dish and bake about 15 minutes.
  5. Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit.
  6. If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper.
  7. Bake 20-25 minutes, until chicken is cooked and potatoes are browned.
  8. Sprinkle the mozzarella cheese over the top, return to the oven and bake for a few more minutes to melt the cheese.
  9. When serving, sprinkle chopped parsley on top (if desired).

recipe adapted >>>>>  here

Wednesday, September 11, 2019

Healthy Vegan Chocolate Chip Muffins

Healthy Vegan Chocolate Chip Muffins | #Veganbananachocolatechipmuffins #Veganbananamuffinseasy #Veganbaking #Vegansweets #Vegancake #Veganfoods #Veganfoods #Veganbaking #Vegansweets #Vegandishes #Vegetarianrecipes #Veganeating

Ingredients

  • DRY INGREDIENTS:
  • 1 ½ cups unbleached all purpose flour
  • 2 tsp baking powder
  • ½ tsp sea salt
  • ¼ cup plus 2 tbsp cocoa powder (plain dark chocolate)
  • WET INGREDIENTS:
  • 1 cup unsweetened almond milk mixed with ½ tsp apple cider vinegar (let sit 5 minutes)
  • ¼ cup melted coconut oil
  • ¼ cup maple syrup
  • 3 oz. unsweetened natural apple sauce
  • 1 ½ tsp vanilla
  • ADD INS:
  • ½ cup vegan chocolate chips (I use Enjoy Life brand)

Instructions

  1. Pre heat the oven at 375 F
  2. In a large mixing bowl add all your dry ingredients.
  3. In a small bowl add the almond milk and apple cider vinegar and set aside
  4. In a separate smaller bowl add your coconut oil (melt in microwave for a few seconds if it is not already liquid) add the rest of the wet ingredients except the almond milk mixture.
  5. Add the almond milk mixture and the other wet ingredients into the dry ingredient bowl and stir until everything is well combined. Add the vegan chocolate chips and stir them in.
  6. Spray your muffin tin with non-stick spray (unless it’s a non-stick pan) and spoon the batter evenly into 7 muffins. Top with extra chocolate chips if desired.
  7. Place in the oven and bake for 23 minutes or until a tooth pick comes out clean when you poke it into the muffin centers.
  8. Let cool at least 15 minutes before removing from the muffin pan.

RECIPE ADAPTED  >>>>>  here

Tuesday, September 10, 2019

One-Pan Pesto Chicken & Veggies

One-Pan Pesto Chicken & Veggies | #Pestorecipesdinner #Chickenpestorecipes #Summerdinnerideas #Chickendinner #Bakedchickenrecipeseasy #Pestochickenpastahealthy #Summerdinnerideas #Sheetpandinners #Hearthealthyrecipes #Basalmicchicken #Ketorecipes #Healthydinnerrecipes

Ingredients

  • 3 chicken breasts, boneless, skinless
  • 2 large zucchini, sliced
  • 2 cartons red cherry tomatoes
  • 3 cloves garlic, chopped
  • 2 tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste
  • 1 jar pesto
  • 1 cup mozzarella cheese, shredded

Instructions

  • 1. Preheat oven to 400˚F/200˚C.
  • 2. Line a baking tray with aluminum foil.
  • 3. Lay out the 3 chicken breasts in the middle of the baking tray. Spread the zucchini evenly on one end and the cherry tomatoes on the other.
  • 4. Evenly drizzle the olive oil over the veggies and chicken.
  • 5. Sprinkle garlic, salt, and pepper evenly over everything. Toss veggies to coat.
  • 6. Pour the jar of pesto evenly over the chicken breasts and top with mozzarella cheese.
  • 7. Bake in a preheated oven for 25-30 minutes.
  • 8. Rest chicken 10 minutes before serving.
  • 9. Enjoy!

  recipe adapted >>>>>  here

Saturday, September 7, 2019

Classic Round Steak & Gravy

Classic Round Steak & Gravy | #Beefchucksteakrecipes #Beefandbroccolistirfryeasy #Carneasadarecipes #Chucktendersteakrecipes #Tasteofhomerecipes #Grilledskirtsteakrecipes #Easydinnerrecipesforfamily #Casserolerecipesfordinner #Dinnerideaseasy #Roundsteakrecipescrockpot #Groundturkeyrecipesfordinner #Simpledinnerrecipes

Ingredients

  • 4 to 6 slices of Round Steak
  • 2 Pouches of Onion Gravy
  • 2 C of Hot Water
  • 1 Medium Yellow Onion, Sliced
  • 3 Cloves of Garlic, Peeled and Smashed
  • 2 T of Butter

Instructions

  1. Use a skillet and 1 T of butter to sear off both sides of your round steak. I only cooked these on each side for 2 to 3 minutes.
  2. In your Instant Pot, sauté the onions and the garlic in 1 T of Butter.
  3. Add the slices of meat to the pot.
  4. Add the two pouches of the gravy to 2 C of hot water and dissolve.
  5. Pour over the meat and onions.
  6. Set your Instant Pot to the meat setting and cook on high pressure for 20 minutes.
  7. Release the steam and you are ready to serve.

recipe adapted >>>>>  here

Friday, September 6, 2019

Slow Cooker French Dip Sandwiches

INSTANT POT FRENCH DIP SANDWICH RECIPE | #Instantpotfrenchdip #Frenchdipsandwich #Instantpotdinnerrecipes #Instantpotsourdoughbread #Instantpotlunch #Stirfryinstantpot #Instantpotfrenchdipsandwiches #Howtocookfrozenchickenininstapot #Instantpotfrozenchickenrecipes #Instapotfrozenchickenrecipes #Instantpotchickenrecipesfrozen #Instantpotrecipeseasy

Ingredients

  • 2.5 pound chuck roast
  • 1 tablespoon of vegetable oil
  • 2 teaspoons of kosher salt
  • freshly ground pepper to taste
  • 1/2 teaspoon of garlic powder
  • 1 onion sliced
  • 1/2 cup of red wine
  • 1 14 oz can of low-sodium beef broth
  • 1 dried bay leaf
  • 6 soft rolls
  • 3 tablespoons of butter melted
  • 1/4 teaspoon of garlic powder
  • pinch of kosher salt
  • 6 slices of provolone cheese

Instructions

  1. For best results, let chuck roast rest at room temperature for at least 15 minutes before searing.
  2. Add vegetable oil to the Instant Pot and hit the sauté button.
  3. Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side.
  4. Using a pair on long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
  5. Remove seared roast from Instant Pot and set aside.
  6. Add onions to pot and sauté just until they start to soften.
  7. Add red wine to pot and let simmer until reduced by half.
  8. Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
  9. Once wine has reduced, add low-sodium beef broth and bay leaf.
  10. Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
  11. Hit Meat/Stew function and increase time to 100 minutes.
  12. Let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
  13. Remove lid and transfer roast to a serving plate and shred.
  14. Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
  15. Set oven to broil and place sandwich rolls on a baking sheet.
  16. Combine melted butter, 1/4 teaspoon of garlic powder and pinch of kosher salt in a small bowl.
  17. Brush over rolls and toast 2-3 minutes, just until gold brown.
  18. Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
  19. Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.

recipe adapted >>>>>  here

Wednesday, September 4, 2019

Easy Tuna Casserole

Easy Tuna Casserole | #Easy #Tuna #Casserole #Hamburgermeatrecipes #Mexicanlasagnarecipe #Impossiblecheeseburgerpie #Mexicancasserole #Enchiladacasserole #Cookingrecipes #Hamburgermeatrecipes #Chickenandricecasserolerecipes #Casserolerecipesfordinner #Tatortotcasserolehamburger  #Tunanoodlecasserolewithpotatochips

Ingredients

  • 3 cups egg noodles
  • 1 tablespoon butter
  • 1 small onion diced
  • 2 stalks celery diced
  • 2/3 cup frozen peas defrosted
  • 1 can tuna 5-6 oz, drained
  • 10.5 oz condensed mushroom soup
  • 1/3 cup milk
  • 1 cup cheddar cheese
  • 1 tablespoon parsley
  • Crumb Topping
  • 1/2 cup panko bread crumbs
  • 1 tablespoon butter melted
  • 1/2 cup cheddar
  • 1 tablespoon parsley

Instructions

  1. Preheat oven to 425°F. Combine topping ingredients and set aside.
  2. Boil noodles al dente according to package directions. Drain and rinse under cold water.
  3. Cook onion and celery in butter until tender, about 5-7 minutes.
  4. In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Mix well.
  5. Spread into a 2qt casserole dish and top with crumb topping.
  6. Bake 18-20 minutes or until bubbly.

recipe adapted >>>>> here

Saturday, August 24, 2019

Crispy Parmesan Roast Potatoes

Crispy Parmesan Roast Potatoes | #Crispy #Parmesan #Roast #Potatoes #CrispyParmesan #Easydinnerrecipesforfamily #Foodrecipesfordinner #Easymeals #Dinnerideaseasy #Subsandwichideas #Casserolerecipesfordinner


Ingredients

  • 1 tablespoon oil
  • 1 cup parmigiano reggiano (parmesan), grated
  • 1 tablespoon oil
  • 1 1/2 pounds small (1 to 1.5 inch diameter) potatoes, cut in half
  • salt and pepper to taste

Instructions

  1. Brush the oil on the bottom of a baking dish and sprinkle on the parmesan.
  2. Toss the potatoes in the oil, salt and pepper and press into the parmesan with the cut side down.
  3. Roast in a preheated 400F/200C oven until the parmesan is nice and golden brown and the potatoes are tender, about 20-25 minutes, before removing from the oven to let cool for 5 minutes and breaking them apart.

recipe adapted >>>>>  here

Saturday, August 17, 2019

Creamy Honey Mustard Chicken With Crispy Bacon

Creamy Honey Mustard Chicken With Crispy Bacon | #Creamyhoneymustardchickenwithbacon #Bonelesschickenrecipeseasy #Bonelesschickenthighsrecipes #Bonelesschickenbreastrecipes #Easyhoneymustardchicken #Honeymustardchickenrecipes #Cookingrecipes #Meatrecipes #Hungarianrecipes #Healthyrecipes #Yummyfood #Goodfood

Ingredients

  • 1/3 cup honey
  • 3 level tablespoons whole grain mustard
  • 1 1/2 tablespoons minced garlic, (or 3-4 cloves crushed garlic)
  • 1 tablespoon olive oil
  • Salt to season
  • 5 skinless and boneless chicken breasts (or chicken thighs)
  • 1/2 cup diced bacon, trimmed of rind and fat (I used 4 small bacon rashers)
  • 1/3 cup cream (light or reduced fat) *SEE NOTES FOR SUBSTITUTION OPTIONS
  • 1 cup milk (skim, 2% or full fat - almond milk may be used for a dairy free option)
  • 1 teaspoon cornstarch (corn flour) mixed with 1 tablespoon water
  • 2 tablespoon chopped fresh parsley

Instructions

  1. In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste (not too much salt if serving with bacon as the bacon will add a salty flavour when served). Coat chicken evenly in the sauce. Set aside.
  2. Heat a nonstick pan (or skillet) over medium heat. Fry bacon until crispy; transfer to a plate. To the same pan, sear chicken fillets on each side in the oil left over from the bacon until just beginning to brown (about 3 minutes per side -- not completely cooked through as we will finish them in the sauce).
  3. Add any remaining honey mustard sauce into the pan along with the cream and milk. Bring to a simmer while stirring occasionally to mix the favours through the sauce (about 3 minutes), until the chicken is cooked through. Transfer the chicken to a warm plate.
  4. Pour the cornstarch mixture into the centre of the pan, mixing it through the sauce until it thickens. Place chicken back into the pan; coat with the sauce. Top with the bacon and garnish with parsley.
  5. Serve over steamed / roasted vegetables for lower cal options. Also great with pasta, rice or mashed potatoes!

recipe adapted >>>>>  here

Saturday, August 3, 2019

GARLIC BUTTER HERB STEAK BITES WITH POTATOES

GARLIC BUTTER HERB STEAK BITES WITH POTATOES | Healthydinnerrecipes Steakbites Easydinnerrecipes Garlicbuttersteakandzucchininoodles Beefrecipes Cajunrecipes Tastyvideos Spicysalsarecipe Salsadechiledearbol Cookingrecipes Foodvideos Dessertrecipes



Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons butter divided
  • 1 pound yukon gold potatoes sliced about 1/2 inch in thickness
  • 3 garlic cloves minced
  • 1 teaspoon thyme chopped
  • 1 teaspoon rosemary chopped
  • 1 teaspoon oregano chopped
  • 1 1/4 pounds sirloin steaks cut into 1 inch cubes
  • salt and pepper


Instructions

  1. Heat a large cast iron skillet over medium high heat and add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes until fork tender. Remove and set aside on a plate.
  2. Turn the skillet to high heat. Add the 1 tablespoon butter and steak bites. Let the steak sear for a minute and then continue to stir the steak until they are golden brown.
  3. Top the steak with fresh chopped herbs.

  recipe adapted >>>>>  here



Rated 4.7/5 based on 166 customer reviews

CHICKEN BREASTS WITH JALAPENO CHEESE SAUCE

CHICKEN BREASTS WITH JALAPENO CHEESE SAUCE | #Cajunrecipes #Chickenthighsandrice #Gingerdressingjapanese #Chickenanddirtyrice #Cookingrecipes #Dinnerrecipes #Ketolemonpepperchicken #Smotheredchickenandrice #Cookingrecipes #Dinnerrecipes #Chickendishes #Healthyrecipes

Ingredients

  • 4 teaspoons olive oil, divided
  • 4 (5-6 oz.) boneless, skinless chicken breasts
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon cumin
  • 1/2 cup onion, finely diced
  • 3 medium jalapeños, seeds and membranes removed, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 4 oz. cream cheese (I use 1/3 less fat)
  • 1 heaping cup shredded cheddar cheese

Instructions

  1. Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Meanwhile, season chicken breasts with the salt, pepper, chili powder and cumin. Add to pan and sear for 4 minutes on each side, until golden brown.
  2. Remove chicken breasts from the skillet to a plate and cover with aluminum foil to keep warm. (They will finish cooking later.)
  3. Reduce heat to medium and add remaining two teaspoons olive oil to pan.
  4. Add diced onion and jalapeño and cook, stirring occasionally, for 4-5 minutes, until softened. Add garlic and saute for 30 more seconds.
  5. Add chicken broth and cream cheese and stir until melted. Stir in shredded cheddar cheese and stir until melted and mixture is simmering.
  6. Return the chicken breasts to the skillet, along with any accumulated juices, and turn to coat in the cheese sauce.
  7. Cover the pan, reduce the heat to medium-low and cook for 7-9 minutes, until chicken is cooked through. (It will depend on how thick your chicken breasts are.) I like to spoon some of the sauce over the chicken breasts halfway through the cooking time.
  8. Serve chicken breasts with extra sauce spooned over the top, and enjoy!

RECIPE ADAPTED  >>>>>  here

Thursday, August 1, 2019

HOMEMADE NAAN BREAD

HOMEMADE NAAN BREAD | #Orangerollspioneerwoman #Germanpancakerecipe #Germanfoodrecipes #Biscuitrecipe #Buttersyruprecipe #Ketolemonpepperchicken #Homemadenaanbread #Tastyvideos #Naanpizza #Sourcreamrecipes #Flatbreadrecipeeasy #Cookingrecipes

Ingredients

  • 1/2 cup warm water
  • 2 tsp instant yeast
  • 1 tsp sugar
  • 3 Tbsp olive oil
  • 1/4 cup plain yogurt
  • 1 egg
  • 1/2 tsp salt
  • 2 1/2-3 cups all purpose flour
  • 2 Tbsp melted butter
  • 2 tsp garlic, minced (optional)

Instructions

  1. Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth.
  2. Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth.
  3. Place dough in a greased bowl. Cover and let rise in a warm place until doubled.
  4. Preheat a skillet to medium heat.
  5. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6" circle.
  6. Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.
  7. Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, but that is optional.

recipe adapted  >>>>>  here

Wednesday, July 31, 2019

Broccoli Apple Salad

Broccoli Apple Salad | #Besteverbroccolisalad #Spaghettisaladcold #Poolsidebroccolisalad #Strawberryspinachsaladwithpoppyseed #Broccoliapplepearcashewsalad #Strawberryspinachpastasalad #Ramennoodlesalad #Dillpicklepastasalad #Coldpastasaladrecipes #Broccoliandcauliflowersalad #Cowboysaladrecipe #Spinachstrawberrysaladrecipes



Ingredients

  • 4 cups small diced broccoli florets
  • 2 small gala apples , cored and diced
  • 1 cup walnuts
  • 1 cup matchstick carrots , roughly chopped
  • 1/2 cup golden raisins or dried cranberries
  • 1/4 cup chopped red onion
  • Dressing
  • 3/4 cup plain Greek yogurt
  • 1/3 cup Hellman's or Best Foods Mayonnaise (full fat)
  • 1 1/2 Tbsp apple cider vinegar
  • 3 Tbsp honey
  • Salt

Instructions

  1. In a medium mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey and season with salt to taste (about 1/4 tsp). Chill until ready to use.
  2. For the salad:
  3. In a salad bowl toss together broccoli, apples, walnuts, carrots, raisins or cranberries and red onion. Pour in dressing and toss until evenly coated.
  4. Recipe source: inspired by Hellman's and my apple coleslaw and broccoli cauliflower salad

recipe adapted >>>>>  here

Monday, July 29, 2019

One-Skillet Chicken Parmesan Recipe For Dinner

One-Skillet Chicken Parmesan Recipe For Dinner | #Dinnerideaseasy #Foodrecipeseasy #Cookingrecipesfordinner #Easyhealthydinnerfortwo #Fancydinnerrecipes #Easydinnerrecipesfortwohealthy #Castironrecipeshealthy #Castironpizzaeasy #Castironskilletrecipes #Skilletpizza #Skilletmeals #Castironskilletcooki

Ingredients

  • 2 large chicken breasts, halved lengthwise (to make 4 slices)
  • 1 1/2 cups breadcrumbs
  • 1 cup, plus 4 tablespoons grated parmesan cheese
  • 2 tablespoons minced fresh basil
  • 2 large eggs
  • 1 teaspoon water
  • 1/2 cup all-purpose flour
  • 1/3 cup olive oil
  • 1 1/2 cups tomato sauce
  • 8 ounce fresh mozzarella ball, sliced (or shredded)

Instructions

  1. Preheat the oven to 350° F.
  2. Cut each piece of chicken in half lengthwise to form 4 thin slices. Using a rolling pin, flatten chicken to under half an inch by firmly hitting.
  3. Combine bread crumbs, 1/2 cup of Parmesan cheese, and fresh herbs on a plate and set aside. In a shallow bowl, whisk water and eggs and set aside. Spread the flour on a plate and set aside.
  4. Coat the chicken in the flour and shake off the excess. Dip in egg mixture and then coat in bread crumbs, making sure the crumbs adhere and chicken is fully coated. Set aside.
  5. Heat olive oil in a cast iron skillet over medium-high heat. Add the chicken slices two at time and sauté until golden and crispy, 2-3 minutes per side. Remove all 4 slices and set on a plate.
  6. Add 1/2 a cup of tomato sauce to the bottom of the cast iron skillet. Return all four pieces of chicken to the cast iron skillet and arrange with the least amount of overlap possible.
  7. Cover with remaining sauce, remaining Parmesan cheese, and top each piece of chicken with two slices of fresh mozzarella cheese. Sprinkle with basil and bake uncovered for 30 minutes. Serve Immediately with a side of pasta if desired.

RECIPE ADAPTED  >>>>>  here

Thursday, July 25, 2019

Chocolate Chip Brownie Swirl Cookies

Chocolate Chip Brownie Swirl Cookies | #Chocolatechipbrowniecookies #Brownieideas #Cookieideas #Brookiesrecipe #Dessertrecipeschocolate #Brookiecookies #Brownieideas #Dessertrecipes #Monstercookies #Cookiedoughbrownies #Chocolatechipcookiedough #Cookingrecipes

  Ingredients

  • *Prepare chocolate chip cookie recipe first; it needs to chill while you prepare the brownie cookie dough.
  • For the Chocolate Chip Cookie:
  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
  • 7 tablespoons unsalted butter, at room temperature
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 3/4 cup semi-sweet chocolate chips
  • For the Brownie Cookie:
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup semi-sweet chocolate chips, melted
  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg + 1 egg yolk, at room temperature
  • 3/4 cup milk chocolate chips

    Instructions

    1. For the Chocolate Chip Cookie:
    2. In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
    3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the *room temperature butter on medium-speed until smooth. Add in the sugars and vanilla and beat on medium-speed until the mixture is pale and fluffy; about 2 minutes.
    4. Add in the egg and beat well after its addition. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
    5. Cover the bowl with plastic wrap and place it in the fridge for 45 minutes (set a timer!).
    6. For the Brownie Cookie:
    7. Place butter and chocolate in a small sauce pan over medium heat and cook for about 2 minutes – stirring constantly – or until the butter and chocolate are completely melted. Remove from heat and whisk until completely smooth; set aside.
    8. In a medium-sized bowl whisk together the flour, cocoa powder, baking soda, and salt; set aside.
    9. Add the sugars and the vanilla to the chocolate mixture and whisk until well combined; about 2 minutes (I recommend using a stand mixer/ handheld mixer to do this, if you have one). Add in the egg and egg yolk and beat well. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
    10. Assembly and Baking:
    11. Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
    12. Using an ice cream scoop or tablespoon, scoop 2 tablespoon-sized rounds of chocolate chip cookie dough onto the prepared baking sheets, leaving 2 inches in between each cookie for spreading.
    13. Use a second measuring device (ice cream scoop or tablespoon) to scoop rounds of brownie cookie dough directly next to each round of chocolate chip cookie dough.
    14. Join the two cookie doughs by gently pinching them together, being sure to adhere any gaps.
    15. Place baking sheets in preheated oven and bake for 12 minutes, or until the edges and tops are set but the centers still looks slightly underdone. Let cookies cool for 10 minutes on the baking sheet before transferring them to a wire wrack to cool completely.

    recipe adapted  >>>>>  here