Tuesday, June 30, 2020

Pumpkin Bars With Cream Cheese

Pumpkin Bars With Cream Cheese | #Pumpkinbarswithcreamcheesefrosting #Pumpkindessertrecipes #Pumpkinbarseasy #Pumpkinbarswithcreamcheesefrostingeasy #Holidaydesserts #Pumpkincookierecipe #Fallbaking #Homemadecookies #Bakingrecipes #Pumpkindessertrecipes #Thanksgivingdessertideas #Pumpkincheesecake



Ingredients

  • Pumpkin Bars:
  • 4 eggs
  • 1 2/3 cups sugar
  • 1 cup vegetable oil
  • 1 ¾ cups pumpkin puree
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • For Cream Cheese mixture:
  • 16 oz. cream cheese-softened
  • 1 ½ Tablespoons corn starch
  • 1 /3 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs- slightly beaten

Instructions
  1. Preheat the oven to 350 F and spray 10 x 15 x 1- inch jelly roll pan with non-stick spray, then line with parchment paper and spray the paper, set aside.
  2. To make pumpkin bars first whisk together dry ingredients: flour, baking powder, baking soda and spices, set aside.
  3. In a large mixing bowl beat 4 eggs and sugar. Add oil, pumpkin and vanilla and mix to combine.
  4. Mix in dry ingredients and pour in prepared pan, then smooth the top.
  5. Mix softened cream cheese, sugar, corn starch and vanilla until smooth. Add eggs and mix just to combine. Transfer the mixture in piping bag or zip-lock bag and cut off the corner. Draw the lines of cream cheese mixture diagonally on top of pumpkin pie mixture.
  6. Bake 25-30 minutes, until the toothpick inserted in the center comes out clean.
  7. Cool completely before serving.

recipe adapted >>>>>  here

Sunday, June 28, 2020

5 Minute Buffalo Chicken Wraps

5 MINUTE BUFFALO CHICKEN WRAPS - #recipes #chicken #chickenfoodrecipes #chickenrecipes #Turkeywraps #Chickenwrapshealthy #Wrapsrecipeshealthy #Delishrecipes #Healthygrilledchickenrecipes #Chickenrecipesfordinner #Quickandeasydinnerrecipes #Easydinnerrecipesforfamily #Pastadishes #Creamybeefandshells #Dinnerideaseasy #Hamburgermeatrecipes

Ingredients

  • 2 cup cooked chicken shredded or chopped (rotisserie, shredded, or grilled)
  • 1/2 cup buffalo sauce or 1/3 cup hot sauce + 2 tablespoons melted butter
  • 1 cup shredded lettuce
  • 1/4 cup ranch or blue cheese dressing
  • 4 medium flour tortillas
  • Optional fillings: tomato onion, shredded cheese

Instructions

  1. In a large bowl, combine the cooked chicken and buffalo sauce until the chicken is fully coated with the sauce.
  2. Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, and ranch dressing. Fold in the sides of the tortilla and roll the wrap burrito-style. Enjoy warm or cold!

RECIPE ADAPTED >>>>>  here

Saturday, June 20, 2020

SOFT 100% WHOLE WHEAT DINNER ROLLS

SOFT 100% WHOLE WHEAT DINNER ROLLS | #Homemadegrahamcrackers #Grahamcrackerrecipes #Wholewheatdinnerrolls #Wholewheatrollsrecipe #Wholewheatflourrecipes #Easywholewheatrollshealthy #Wholewheatpizzadoughrecipe #Kitchenaidmixerrecipes #Wholewheatpizzacrust #Healthybreadrecipe #Wholewheatdinnerrolls #Honeywheatbreadrecipe

Ingredients

  • 2 tablespoons active dry yeast (instant works, too)
  • 1/2 cup warm water
  • 1/2 cup butter, softened
  • 1/4 cup honey
  • 3 eggs
  • 1 cup lukewarm buttermilk or milk
  • 4–1/2-5 cups whole wheat flour
  • 1–1/2 teaspoon salt

Instructions

  1. Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.
  2. Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the warmed milk along with the yeast mixture.
  3. Add 4-1/2 cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour, if needed.
  4. Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
  5. Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13×9-inch baking dish with the pieces touching.
  6. Let rise, covered for 1 hour.
  7. Preheat oven to 350 degrees.
  8. Bake for 20-25 minutes until golden brown.

recipe adapted >>>>>  here

Monday, June 15, 2020

Strawberry Shortcake Ice Cream Cake

Strawberry Shortcake Ice Cream Cake | #Snickerdoodlecheesecakebars #Peanutbuttercuppokecake #Raspberrydesserts #Cupcakecakes #Lemonraspberrycake #Lemonraspberrycheesecakebars #Snickerdoodlecheesecakebars #Dessertrecipesvideos #Barsrecipes #Strawberrypierecipeeasy #Cupcakecakes #Peanutbuttercuppokecake

Ingredients

  • 20 vanilla sandwich cookies , such as Golden Oreos
  • 1/4 cup unsalted butter , melted
  • 2 pints strawberry ice cream , softened
  • 3/4 cup heavy whipping cream*
  • 8-10 large strawberries , cored and cut into pieces

Instructions

  1. Line a 9x9 inch square pan* with aluminum foil, leaving an overhang around the sides.
  2. Crush the cookies (wafers and filling) either in a food processor, or in a ziploc bag crushing them with a wooden spoon.
  3. Mix together the crushed cookies and melted butter.
  4. Press the mixture into the bottom of the prepared pan.
  5. Spoon the ice cream over top top of the cookie crust and smooth the top.
  6. Cover the pan and place in the freezer for at least an hour before serving.
  7. When ready to serve, whip the cream until peaks form.
  8. Spread the whipped cream over top of the ice cream and top with chopped berries.

recipe adapted >>>>>  here

Saturday, June 13, 2020

VEGAN CORN CHOWDER RECIPE

VEGAN CORN CHOWDER RECIPE | #Vegansouprecipes #Lentilrecipes #Easyveganmeals #Meatlessmeals #Vegetarianrecipesdinner #Vegetarianrecipeseasy #Easyveganmeals #Vegandinnerrecipes #Veganlunchideas #Vegetarianveganrecipes #Veganricerecipes #Dairyfreedinner

Ingredients

  • 4 ears corn shucked and steamed
  • 2 large red potatoes peeled and chopped
  • 3 tablespoons coconut oil or olive oil
  • 1 large white onion
  • 5 cloves large garlic minced
  • 3 large carrots peeled and chopped
  • 3 large stalks celery chopped
  • 1 large red bell pepper cored and chopped
  • 1-½ teaspoons sea salt
  • 2 teaspoons Cajun seasoning
  • ½ teaspoon paprika
  • ¼ teaspoon ground cumin
  • 2/3 cup full-fat canned coconut milk
  • 2 cups water or vegetable broth

Instructions

  1. Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook until corn is plump and juicy, about 5 to 8 minutes.
  2. Use tongs to remove corn from the boiling water and place on a cutting board.
  3. Chop one of the red potatoes in half and carefully place into the same pot of boiling water you used to cook the corn. Allow potato to cook until soft, about 10 to 15 minutes.
  4. While the potato is cooking, saute the rest of the vegetables. Add the coconut oil to a large pot, along with the other diced potato, chopped onion, garlic, carrots, celery, bell pepper, sea salt, Cajun seasoning, paprika, and cumin. Heat to medium-high and saute, stirring occasionally, until vegetables have softened, about 10 minutes.
  5. Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with the cooked potato. Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. This may take two or three rounds of blending.
  6. Add the remaining corn kernels to the pot with the sauteed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook until potato has softened, about 10 to 20 minutes.
  7. Remove from heat and taste chowder. Add sea salt and Cajun seasoning as desired. Serve with chopped green onion.

recipe adapted >>>>>  here

Thursday, June 11, 2020

Food Court Bourbon Chicken Copycat Recipe

Food Court Bourbon Chicken Copycat Recipe | #Food #Court #Bourbon #Chicken #Copycat #Recipes #Chicken_recipes_healthy #Chicken_lo_mein_recipe #Healthy_dinner_recipes #Easy_dinner_recipes #Stuffed_chicken_recipes #Lo_mein_noodles

Ingredients

  • 1 Tbsp olive oil
  • 2 LB chicken thighs, skinless.
  • 1 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper (I used 4 turns on the pepper mill)
  • 1/3 Cup soy sauce
  • 1/3 Cup Bourbon (or whatever brown whiskey you have sitting around. Dark rum would probably work too). If you don’t keep alcohol in your house you can substitute apple juice or cranberry juice. If you use juice, use a little less brown sugar. It really is delicious with just apple juice and no Bourbon.
  • 1/2 Cup water
  • 1 Tbsp rice vinegar (white wine vinegar or plain white vinegar would do if you don’t have rice vinegar)
  • 1/2 Cup brown sugar, tightly packed
  • 1 Tbsp cornstarch dissolved in 3 Tbsp cold water

Instructions

  1. Cut the chicken thighs into 1 inch pieces, and remove any excess fat or skin.
  2. In a small bowl combine the ginger, pepper, soy sauce, whisky, water, garlic, vinegar and brown sugar. Set aside.
  3. In a large saute pan or skillet heat the oil on medium high heat.
  4. Add the chicken and cook until the juices have cooked off and the chicken starts to brown, about 8-10 minutes. Stir the chicken every 1-2 minutes so it doesn’t burn and browns evenly.
  5. Add the bourbon mixture and stir well. Allow the liquid to come to a boil and then turn the heat down to medium. Simmer uncovered for about 15 minutes. Don’t rush this as you want the alcohol to cook off from the whiskey.
  6. Add in the cornstarch liquid and stir briskly. The sauce will thicken quickly.
  7. Serve over rice.

recipe adapted >>>>>  here

Friday, June 5, 2020

Crockpot Frito Chili Pie

Crockpot Frito Chili Pie | #Crockpotchilieasy #Crockpotlasagnacasserole #Instantpotchickenandeggnoodles #Chilibeansrecipecrockpot #Chickenandeggnoodlerecipes #Cookingrecipes #Fritopiecasserole #Fritochilipie #Groundbeefrecipesfordinner #Tacopierecipe #Beefykingranchcasserole #Fritotacopie

Ingredients

  • 1 Pound Ground Beef
  • 1 Medium Onion Chopped
  • 1 (8 ounce) Can Tomato Sauce
  • 1 (14 ounce) Can Diced Tomatoes
  • 1 (15 ounce) Can Pinto Beans
  • 1 (15 ounce) Can Chili Beans
  • 1 Package Taco Seasoning
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Garlic Powder
  • 1/4 Teaspoon Cayenne Pepper
  • 1/2 Teaspoon Salt
  • 2 Cups Shredded Cheddar Cheese
  • 1 (10 ounce) Bag Fritos Corn Chips

Instructions

  1. Brown the ground beef with the chopped onion in a medium skillet over medium-high heat. Drain grease from meat if necessary.
  2. Pour ground beef mixture into the slow cooker. Add the tomato sauce, diced tomatoes, beans, and seasonings to the crockpot. Stir. Cook on low for 6-8 hours or high for 4-5 hours.
  3. Right before serving, stir one cup of the cheese into the chili. Top with remaining cheese and Fritos.
  4. Serve with more chips, sour cream, letttuce, tomato as desired.

recipe adapted  >>>>>  here

Tuesday, May 26, 2020

Avocado Dip

Avocado Dip | #Easydipsforaparty #Vegetablediprecipe #Creamcheesedipforcrackers #Dipsrecipeseasy #Easyappetizers #Partydiprecipes #Salsaverderecipe #Tomatillosalsaverde #Greekyogurtrecipes #Verdesauce #Avocadodiprecipe #Buffaloranchdip

Ingredients

  • 6 avocados peeled, pit removed, and chunked small
  • 1 can (15 oz) corn drained
  • 1 can (15 oz) black beans drained & rinsed
  • 1/4 cup finely chopped red onion or more to taste
  • 1 cup salsa verde or less to taste
Avocado Dip | #Easydipsforaparty #Vegetablediprecipe #Creamcheesedipforcrackers #Dipsrecipeseasy #Easyappetizers #Partydiprecipes #Salsaverderecipe #Tomatillosalsaverde #Greekyogurtrecipes #Verdesauce #Avocadodiprecipe #Buffaloranchdip

Instructions

  1. Combine all ingredients into a mixing bowl and gently stir together.
  2. Serve right away or let chill in the fridge for 1-3 hours.
Avocado Dip | #Easydipsforaparty #Vegetablediprecipe #Creamcheesedipforcrackers #Dipsrecipeseasy #Easyappetizers #Partydiprecipes #Salsaverderecipe #Tomatillosalsaverde #Greekyogurtrecipes #Verdesauce #Avocadodiprecipe #Buffaloranchdip

recipe adapted >>>>>  here

Lemon-Blueberry Mini Cheesecakes

Lemon-Blueberry Mini Cheesecakes |  #Strawberrybread #Blueberrycheesecakebars #Blueberrylemoncheesecake #Minicheesecakerecipes #Chocolatestrawberrycupcakes #Chocolatestrawberrycake #Dessertrecipes #Easydessertrecipes #Minidesserts #Dessertsforparties #Minicheesecakes #Minicheesecakeseasy



Ingredients

  • 12 lemon Oreos
  • 2 (8-oz.) blocks cream cheese, softened
  • 3/4 c. powdered sugar
  • 2 tbsp. lemon juice
  • 1 tsp. lemon zest
  • 1 tsp. pure vanilla extract
  • Pinch of kosher salt
  • 1 1/2 c. heavy cream
  • 1/4 c. blueberry preserves

Instructions

  1. Line a cupcake pan with cupcake liners then place an Oreo into the bottom of each cup. Set aside.
  2. In a large bowl, beat cream cheese with a hand mixer until smooth, then beat in powdered sugar, lemon juice, lemon zest, vanilla, and salt. Add heavy cream and beat until fluffy and stiff peaks form. Spoon cream cheese mixture over Oreos.
  3. Using a small spoon, dollop a small amount of blueberry preserves into the center of each cheesecake. Use a toothpick (or a small skewer) to swirl.
  4. Refrigerate until firm, about 4 hours.

recipe adapted >>>>>  here

Sunday, May 24, 2020

Orange Creamsicle Marshmallow Mousse

Orange Creamsicle Marshmallow Mousse | #Ketopeachcobbleralmondflour #Tennesseepeachpudding12tomatoes #Freshpeachdesserts #Dessertrecipes #Deliciousdesserts #Cookingrecipes #Lemondessertsbars #Lemonbutterbars #Dessertrecipes #Deliciousdesserts #Cookingrecipes #Cookierecipes


Ingredients

  • 1 cup frozen orange juice concentrate thawed
  • 1/3 cup granulated sugar
  • 7 oz marshmallow fluff (1 jar)
  • 8 oz cool whip thawed (1 small tub)
  • food coloring optional
  • whipped cream for garnish, optional
  • orange slices for garnish, optional

Instructions

  1. In a large bowl, add thawed frozen orange juice concentrate, granulated sugar, and marshmallow fluff. Use a hand mixer or whisk and mix ingredients well.
  2. Add cool whip to bowl and mix again until ingredients are combined. Tip: Before adding in the cool whip, I like to stir it until it becomes a little "soupy." This makes blending and pouring the mousse a little easier. See above video for example of consistency.
  3. If desired, add a few drops of orange food coloring and give the mousse a final mix.
  4. Pour prepared orange mousse into individual serving cups, then chill cups for at least 4 hours or until set.
  5. Serve orange creamsicle marshmallow mousse with whipped cream and orange slices as garnish.

recipe adapted  >>>>>  here

Wednesday, May 20, 2020

Sweet Potato Pumpkin Spice Paleo Bread

Sweet Potato Pumpkin Spice Paleo Bread | #SweetPotato #Pumpkin #Spice #Paleo #Bread #Healthydietrecipes #Nocarbdiets #Ketodietrecipes #Ketogenicdietrecipes #Lowcarbketo #Ketorecipeseasy #Wholefoodrecipes #Paleodietrecipes #Paleomenu #Healthydietrecipes #Whole30recipes #Glutenfreerecipes

Ingredients

  • 1 large sweet potato or 2 small/medium ones
  • 4 large eggs
  • 1/2 cup coconut flour
  • 1/2 cup coconut sugar
  • 1/3 cup coconut oil
  • 1/4 cup maple syrup
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat oven to 350F.
  2. Mince 1 large sweet potato or 2 small ones in a food processor until rice consistency.
  3. Add rest of ingredients to food processor and blend until smooth.
  4. Bake in a parchment lined standard bread pan (4 1/2" by 8 1/2") for about 90 minutes until a toothpick when inserted comes out clean.

recipe adapted >>>>>  here

Tuesday, May 19, 2020

Almond Amaretto Cupcakes

Almond Amaretto Cupcakes | #Cupcakecakes #Creamcheesefrostingforcupcakes #Creamcheesebuttercreamfrosting #Cupcakerecipesfromscratch #Pipeablecreamcheesefrosting #Watermelondessert #Homemadecupcakerecipes #Homemadechocolatecupcakes #Easycupcakerecipes #Chocolatecupcakerecipeeasy #Cupcakesideas #Chocolatecupcakerecipemoist


Ingredients

  • WHITE CHOCOLATE AMARETTO FILLING
  • 8 oz white chocolate chips
  • 5 tbsp (75ml) Amaretto
  • 3 tbsp (45ml) heavy whipping cream
  • ALMOND CUPCAKES
  • 6 tbsp (84g) unsalted butter, room temperature
  • 3/4 cups (155g) sugar
  • 6 tbsp (86g) sour cream
  • 1 1/2 tsp almond extract
  • 3 egg whites
  • 1 1/4 cups (163g) all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp (90ml) milk
  • 2 tbsp (30ml) water
  • ALMOND FROSTING
  • 3/4 cup (168g) salted butter
  • 1/2 cup (95g) shortening
  • 5 cups (575g) powdered sugar
  • 1 1/2 tsp almond extract
  • 3–4 tbsp (45-60ml) water or milk
  • Sliced almonds, broken into pieces

Instructions

    1. To make the ganache, put the white chocolate chips in a medium sized bowl. 
    2. Put the amaretto and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil. 
    3. Pour the cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If needed, microwave the mixture for 10-20 more seconds, then whisk until smooth. 
    4. Set the ganache in the fridge to firm up, about 2-3 hours.
    5. To make the cupcakes, preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 
    6. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time. 
    7. Add sour cream and almond extract and mix until well combined. 
    8. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 
    9. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup. 
    10. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 
    11. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. 
    12. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. 
    13. While the cupcakes cool, finish the ganache. Put the ganache in the bowl of a mixer and whip with the whisk attachment until soft peaks form, about 5-7 minutes. You’ll notice the ganache lighten in color. 
    14. Cut out the centers of the cupcakes. You can use a cupcake corer or a knife. 
    15. Fill the centers of the cupcakes with the white chocolate ganache. Set the cupcakes in the fridge while you make the frosting. 
    16. To make the frosting, combine the butter and shortening with a mixer until smooth. 
    17. Add about half of the powdered sugar and mix until smooth and well combined. 
    18. Add 3 tablespoons of water or milk and the almond extract to the frosting and mix until well combined. 
    19. Add remaining powdered sugar and mix until smooth. Add additional water or milk as needed to get the right consistency. 
    20. Pipe the frosting onto the cupcakes. I used Ateco tip 844. 
    21. Press broken sliced almonds onto the sides of the bottom of the frosting. Refrigerate cupcakes until ready to serve. Serve at room temperature.

recipe adapted >>>>>  here

Sunday, May 17, 2020

Best Ever Vanilla Bean White Cake

Best Ever Vanilla Bean White Cake | #Vanillabeancakes #Bestvanillacakerecipe #Vanillacakefromscratch #Moistfrenchvanillacakerecipe #Frenchvanillacakerecipefromscratch #Cakerecipelist #Vanillabeancheesecake #Triplelemoncheesecake #Cakerecipes #Cupcakecakes #Sweetrecipes #Cakedesserts


Ingredients

    For the cake:
  • 1 1/2 teaspoons baking soda
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla bean paste or use the seeds from 1 vanilla bean
  • 3 1/4 cups all purpose flour
  • 1 teaspoon salt
  • 3 egg yolks at room temperature
  • 1 1/4 cup buttermilk at room temperature
  • 1-2 tablespoons each, butter and flour for preparing the cake tins
  • 1 cup unsalted butter softened to room temperature
  • 2 cups granulated sugar
  • 3 eggs at room temperature
  • 1 tablespoon baking powder
  • For the frosting:
  • 1 1/4 cups unsalted butter softened
  • a pinch of salt
  • up to 4 tablespoons heavy cream
  • 2 teaspoons vanilla bean paste or the seeds from one whole vanilla bean
  • 6 ounces cream cheese plain, full fat, at room temperature
  • 6 to 7 cups powdered sugar sifted to remove lumps

Instructions

  1. For the cake: Grease and flour two 9-inch round cake pans or three 8-inch round cake pans, lining the bottoms with parchment paper rounds for easy release.

  2. In the bowl of your stand mixer (or in a large bowl using a hand mixer) whip the butter on medium high speed until very smooth. Add the sugar and mix on high speed until fluffy and creamy. The sugar will start to dissolve into the butter a little bit during this creaming process, so you should be able to feel the grains of sugar getting smaller.

  3. Add the eggs and egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl regularly at this stage to make sure everything is mixed well. Mix in the oil and vanilla bean paste on low speed. Measure the buttermilk into a liquid measuring cup and and set aside. Measure and sift the flour, baking powder, baking soda and salt into a separate bowl and combine with a wire whisk.

  4. Add the dry ingredients and the buttermilk alternatively while the mixer is running on low speed. Add 1/3 of the dry ingredients, half the milk, another 1/3 of the dry ingredients, the other half of the milk, and the remaining dry ingredients.

  5. Turn the speed of the mixer to medium-low and mix until the batter is smooth (about one minute).

  6. Pour the batter into the prepared cake pans and bake at 325 degrees Fahrenheit for about 29-34 minutes, or until a toothpick inserted into the middle of one of the cakes comes out clean.

  7. Cool the cakes in the pans for about 5-7 minutes and then turn them out onto cooling racks to cool completely.

  8. Once the cakes are cool, store them wrapped in plastic wrap in the fridge until ready to frost. They should be refrigerated for at least 1 hour before frosting.

  9. For the frosting:
  10. Beat the butter and cream cheese together on high speed until light and fluffy and smooth.

  11. Sift the powdered sugar and slowly add, one cup at a time, mixing after each addition. Add the sea salt and mix until incorporated.

  12. Add the vanilla bean paste and then the heavy cream, slowly one tablespoon at a time, until incorporated and the mixture reaches spreadable consistency.

  13. Mix the frosting on medium-high speed for about 1-2 minutes, or until the frosting becomes very smooth and spreadable.

  14. Reserve about 1 1/2 cups of frosting for the crumb coat (the initial coat of frosting) and place the rest of the frosting in a piping bag fitted with a star tip. Set aside.

  15. Trim the cakes (if necessary) to level them, using a serrated knife. Place one cake, right side up, on a plate or cake board.

  16. Add a large dollop of frosting on top and spread it out to reach the edges of the cake. Place the other cake on top of the frosting, upside down so the flat side faces up.

  17. Add the remainder of the frosting (the 1 1/2 cup you reserved for the crumb coat) to the top of this cake and spread it over the top and down the sides of the cake, making sure to smooth it out to fill in any holes or cracks in the cake to create a very smooth edge.

  18. Remove any excess frosting - it's fine if the cake is showing through, you'll cover this with the final coat of frosting.

  19. Place the cake in the fridge to chill for about 45 minutes. Refrigerating the cake will cause the butter and cream cheese in the frosting to harden and it will create the perfect canvas for the second coat of frosting.

  20. Remove the cake from the fridge and get ready to frost! If you're not into rosettes you can feel free to simply spread the remaining frosting on if you'd prefer that look.

  21. For the rosettes, pipe a round, spiral shape beginning from the middle and moving to the outside. Follow my friend Liv For Cake's tutorial HERE.

  22. Start piping the rosettes on the side of the cake and begin at the very bottom. Pipe a row of rosettes along the bottom and then offset your second row so it fills in the empty spaces. On the top of the cake, pipe the rosettes around the outside first and then work your way in, offsetting the rows to fill in the gaps. Make sure you pipe the rosettes close together so they're almost overlapping each other. This will ensure you don't have many empty spaces to fill. It's also a good idea to end your rosettes in the gap where the next row will fill. This will hide the scraggly ends of the rosettes and create a really clean look.

  23. Once you've finished frosting your rosettes, chill the cake for another 1-2 hours before serving to set the frosting. After you pull it out of the fridge it will be quite hard, so it's a good idea to let it sit at room temperature again for about 15 minutes before slicing and serving.

recipe adapted >>>>>  here

Saturday, May 16, 2020

Keto Chicken Thighs | Roasted Red Pepper Sauce!



Keto Chicken Thighs | Roasted Red Pepper Sauce! | #Parmesancrustedchicken #Bakedzucchini #Spicyfriedchickensandwich #Chickfilaspicychickenrecipe #Pansearedchicken #Roastedredpeppersauce #Roastedredpeppersauce #Roastedredpepperchickenchili #Redpeppercreamsauce #Sundriedtomatochicken #Whole30chickenrecipes #Cookingrecipes




Ingredients

  • 1.5 lb chicken thighs, boneless/skinless
  • 1 tbsp coconut oil
  • 1 tsp pink salt
  • 1/2 tsp black pepper
  • 4 oz goat cheese
  • 1-2 tbsp fresh parsley, chopped
  • ROASTED RED PEPPER SAUCE
  • 4 oz roasted red peppers (in water)
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1/2 cup heavy cream


Instructions

  1. Preheat your oven to 350 degrees and heat a large skillet to medium high heat.
  2. Add the thighs to a large mixing bowl and season with salt and pepper.
  3. Add coconut oil to the hot skillet and lay the thighs in the skillet. Cook 4-5 minutes on each side.
  4. While the chicken is cooking, make the sauce. Add the roasted red peppers, garlic cloves and olive oil to a blender and pulse until pureed.
  5. Add heavy cream to the sauce and blend once more.
  6. Once thighs have cooked through most of the way, remove from heat and pour the sauce over the thighs. If desired, flip the thighs over to fully coat them.
  7. Crumble goat cheese on top of the thighs and place in the oven for 10-12 minutes.
  8. Garnish with fresh parsley and serve immediately!
  9. Best stored in an air tight container in the fridge up to 5 days.

Recipe adapted >>>>>  here



Rated 4.4/5 based on 782 customer reviews

Thursday, May 14, 2020

French Onion Beef Sliders For A Crowd

French Onion Beef Sliders For A Crowd | #Turkeyandcheesesliders #Slidersrecipeshawaiianrollsturkey #Turkeyswissslidershawaiianrolls #Appetizersforpartycrowdpleasers #Turkeyandcheeseslidershawaiianrolls #Partyfoodforacrowd #Tastyvideos #Footballpartyfood #Sloppyjoerecipe #Slidersandwiches #Dinnerideas #Cookingrecipes

Ingredients

  • 8 tablespoons (1 stick) butter, divided
  • 2 large sweet onions, sliced
  • 2 pounds ground beef
  • 2 tablespoons beef base (such as Better than Boullion), divided
  • 1 tablespoon Worcestershire sauce, divided
  • Kosher salt and black pepper, to taste
  • 24 slider buns
  • 12–16 ounces gruyere cheese, chopped
  • 2 tablespoons sesame seeds
  • 1 tablespoon fresh thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Instructions

  1. Melt 2 tablespoons of the butter in a skillet over medium heat. Add in the onions and reduce the heat to medium low. Cook, stirring occasionally, until lightly caramelized, about 25-30 minutes. If the onions start to look dry or burnt, add a tablespoon of water to the pan.
  2. In a large bowl, mix the ground beef with half of the beef base and half of the Worcestershire sauce. Season with salt and pepper.
  3. Add the beef to the skillet full of onions. Increase heat to medium-high and brown the beef, breaking it up and mixing with the onions as you go. Once browned, drain off excess grease.
  4. Preheat the oven to 350°F. Lightly grease a large baking sheet. Separate the tops from the bottoms of the slider buns. Fit the slider bottom buns tightly on the baking sheet.
  5. Evenly distribute the beef and onion mixture over the bottom buns. Top with the gruyere cheese. Cover with the top buns.
  6. In a microwave safe bowl, melt the butter with the remaining beef base. Stir in the remaining Worcestershire sauce and continue to mix until well-combined. Using a pastry brush, brush the beefy butter mixture over the top buns. Sprinkle with the sesame seeds, thyme, onion powder, and garlic powder.
  7. Bake the sliders until the cheese is fully melted and the tops of the rolls are lightly browned, about 20 minutes.

Recipe adapted >>>>>  here

Friday, May 8, 2020

3 Ingredient Paleo Flatbread

3 Ingredient Paleo Flatbread | #Paleochocolatechipcookies #Paleogeneraltsochicken #Paleoflatbread #Whole30chinesefood #Paleoasianchicken #Paleochinesefood #Paleoflatbread #Glutenfreenaan #Ketonaanbread #Paleorecipesdinner #Paleonaanbreadrecipe #Healthyrecipes

Ingredients

  • 1/4 cup coconut flour, sifted
  • 2 tsp homemade paleo Baking Powder (use standard if not strictly paleo)*
  • 12 egg whites (not from a carton)
  • 1 tsp sea salt
  • Herbs of choice (I've used basil, red pepper flakes, garlic powder and rosemary before)
  • Coconut oil/cooking spray

Instructions

  1. In a large mixing bowl, combine the egg whites and whisk lightly. Add the coconut flour, baking powder, salt and any other spices and whisk immediately to avoid clumping. Set aside.
  2. Coat a large frying pan with oil and on low heat, allow to heat up completely. Once hot, pour 1/4 of the mixture into the pan and cover immediately. Once bubbles start to appear on the edges, remove cover and flip and cook for 1-2 minutes. Repeat the process until you have four, large flatbreads.
  3. Allow to cool completely before using it as a wrap.

recipe adapted >>>>>  here

Thursday, May 7, 2020

Shrimp Boil Foil Packs

Shrimp Boil Foil Packs | #Hobofoilpacks #Shrimpboilfoilpacketsovens #Tinfoildinners #Seafoodfoilpackets #Shrimprecipes #Shrimpsausagefoilpackets #Healthydinnerrecipes #Shrimpboilrecipe #Foilpacketmeals #Crabboilrecipe #Grilleddinnerideas #Tinfoildinners

Ingredients

  • 1 pound shrimp, peeled and de-veined
  • 2 ears of corn on the cob, husked
  • 1/2 pound andouille sausage
  • 1 pound baby red potatoes OR baby yellow potatoes
  • 3 tablespoons old bay seasoning OR homemade seasoning (see note)
  • salt and pepper, to taste
  • 1 tablespoon minced garlic
  • juice of 1/2 lemon, plus lemon wedges for serving
  • 3 tablespoons butter melted + 1/2 cup, divided
  • chopped fresh parsley, for topping

Instructions

  1. Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.
  2. In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to coat.
  3. Divide between four 12x12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.
  4. Cook on preheated grill over medium-high heat for 8-10 minutes on one side, then flip and cook another 5-6 minutes on the second side. Alternately, you can bake the packets at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.
  5. While packets are cooking, melt remaining butter in a medium sauce pan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until color changes from pale yellow to a golden amber (but be careful not to burn it).
  6. Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.

recipe adapted  >>>>>  here

Sunday, May 3, 2020

Smoky White Cheddar Mac And Cheese


Smoky White Cheddar Mac And Cheese | #Homemadewhitemacandcheeserecipe #Paneramacandcheeserecipe #Whitecheddarmacandcheesebaked #Bakedmacaroniandcheese #Baconmacandcheese #Copycatpaneramacandcheese #Pioneerwomanrecipes #Homemademacandcheeserecipe #Bestmacandcheeserecipe #Whitemacandcheeserecipe #Soulfoodrecipes #Bakedmacandcheeserecipesouthern

Ingredients

  • 16 ounces elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 quart (4 cups) half and half
  • 1/2 cup heavy whipping cream
  • 4 ounces cream cheese, cubed and softened
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon onion powder
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 6 ounces Fontina cheese, grated and divided
  • 6 ounces white American cheese, grated or cubed
  • 2 ounces smoked cheddar cheese, grated

Instructions

  1. Cook macaroni according to package directions; rinse with cool water and drain.
  2. Meanwhile, melt butter in large saucepan over medium heat. Add flour and stir to mix well. Cook for 2-3 minutes.
  3. Gradually whisk in half and half and simmer for 3-5 minutes, stirring constantly.
  4. Stir in heavy cream, cream cheese, Dijon mustard, fresh thyme, onion powder, nutmeg, and cayenne pepper. Season with salt and pepper, to taste.
  5. Pour pasta into a large bowl. Add half of the Fontina cheese, the white American cheese and the smoked cheddar. Toss to mix well.
  6. Stir the sauce into the pasta and cheese.
  7. Pour the pasta into a greased 9×13 inch baking dish. Top with remaining Fontina cheese.
  8. Bake for 25-30 minutes or until golden brown. Let stand 10 minutes before serving.

recipe adapted  >>>>>  here


Rated 4.3/5 based on 217 customer reviews

Sunday, April 26, 2020

Stir Fry Zucchini Noodles

Stir Fry Zucchini Noodles | #Howtocookzoodles #Spiralzucchinirecipes #Zoodlerecipes #Howtocookzucchininoodlesspaghetti #Stirfryzucchininoodles #Howtocookzucchininoodlesforspaghetti #Spiralizerrecipes #Stirfryzucchininoodles #Zoodlerecipes #Healthyrecipes #Veggienoodles #Cookingrecipes


Ingredients
  • 2 tablespoons vegetable oil
  • 2 yellow onions , spiralized
  • 4 small zucchini , spiralized, patted dry with paper towel
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons low sodium teriyaki sauce
  • 1 tablespoon sesame seeds

    Instructions
    1. Heat oil in a wok over medium heat.
    2. Add onions and cook for 4 to 5 minutes, or until translucent and tender.
    3. Stir in zucchini and continue to cook for 2 minutes.
    4. Add soy sauce, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.
    5. Remove from heat.
    6. Serve.

    Recipe Source here

    Saturday, April 25, 2020

    Crispy Cinnamon Almond Flour Keto Waffles

    Crispy Cinnamon Almond Flour Keto Waffles | #Ketopancakesalmondflour #Chafflerecipeketo #Ketowafflesalmondflour #Pumpkinwaffles #Coconutflourwafflerecipe #Almondflourwafflerecipe #Ketodinnerrecipes #Lowcarbbreakfast #Zucchinimuffinshealthy #Ketochocolatezucchinimuffins #Eggbites #Ketolasagna

     

     

    Ingredients

      Dry Mixture
      • 1/2 cup super fine almond flour
      • ¼ teaspoon salt
      • ¼ teaspoon baking soda
      • 1/4 tsp baking powder
      • ¼ teaspoon ground cinnamon
      • 1/8 tsp nutmeg
      • 1/8 tsp cloves
      • 1/2 tsp splenda or preferred sweetener
      Wet Mixture
      • 2 eggs divided
      • 1 teaspoon vanilla extract
      • 2 tbsp melted butter

       

      Instructions

      1. In a medium bowl, whisk together all of the dry ingredients in a bowl. Set aside.
      2. Divide the eggs and place the yolks in one bowl and the whites into a medium sized bowl ( large enough to use a hand mixer to beat them in). Mix together the egg yolks, vanilla and butter and set aside.
      3. Beat the egg whites until as light and fluffy as they can get ( the whites should form peaks when you life up the beaters).
      4. Mix the egg yolks mixture into the dry ingredients. ( it will be a dry mixture.) Then proceed to add in the eggs whites, slowly mixing them in until the mixture is fully combined. You will lose some lift, don't worry, just combine them in until the mixture is smooth.
      5. Preheat your waffle iron and make 4 waffles. Serve with butter and a low sugar syrup if desired.

      recipe adapted  >>>>>  here

      Saturday, April 18, 2020

      Pizza Stuffed Portobello Mushrooms

      Pizza Stuffed Portobello Mushrooms | #Zucchinichipsbaked #Pizzastuffedmushrooms #Coolranchzucchinichips #Lowcarbranchburgerbowls #Zucchinichipsdehydrator #Cucumberchipsbaked #Zucchinirecipes #Portobellomushroompizza #Cookingrecipes #Dinnerrecipes #Healthyrecipes #Lowcarbrecipes



      Ingredients

      • 4 Portobello Mushrooms (see notes)
      • 4 tbsp Pizza Sauce
      • 4 tbsp Cheddar, grated (or cheese of choice)
      • 12 small slices Chorizo
      • 4 tbsp Mixed Peppers, finely diced
      • 4 tsp Onion, finely diced
      • 1 tsp Italian Herbs
      • Salt & Black Pepper
      • Olive Oil


      Instructions

      1. Preheat oven to 200c (390f).
      2. Remove stalks from the mushrooms and scrape out the gills with a teaspoon. Lightly coat with Oil and give a good seasoning of Salt and Pepper. Grab a toothpick/cocktail stick and pierce the mushroom 4-5 times. This will allow moisture to drip out during cooking.
      3. Place on a rack over a pan to catch the moisture that leaves. Bake for around 6-10 minutes or until they just begin to wilt and produce water. You want to ensure some moisture leaves, but not until they completely wilt flat. Use your best judgement based on the size of your mushrooms.
      4. Drain away/soak up the excess moisture then finish building your masterpiece. Use a first layer of Pizza Sauce, then Cheese, then evenly sprinkle the rest of your toppings and finish with a dusting of Italian Herbs. Pop back in the oven and grill/broil for a few minutes until the cheese starts to crisp.
      5. Enjoy! Oh and maybe grab some napkins. That cheese is gonna be oozey.

      recipe adapted  >>>>>  here



      Rated 4.7/5 based on 166 customer reviews

      Thursday, April 16, 2020

      Cinnamon Sugar Apple Cake

      Cinnamon Sugar Apple Cake | #Caramelcake #Bananacakewithcreamcheesefrosting #Moistbananacake #Appledesserts #Applebundtcakerecipes #Freshapplecakerecipe #Appledesserts #Bundtcakerecipeseasy #Cinnamonsugarapplecake #Applebundtcakerecipes #Freshapplecakerecipe #Dessertrecipes

      Ingredients

      • 1 1/2 cups brown sugar
      • 1/3 cup oil
      • 1 egg
      • 1 cup buttermilk (you can sub milk+vinegar, or plain yogurt+milk)
      • 1 teaspoon baking soda
      • 1 teaspoon vanilla
      • 2 1/2 cups flour
      • 1 1/2 cups chopped apples (I used Wealthy heirloom)
      • 1/2 cup sugar
      • 1 teaspoon cinnamon
      • 1 tablespoon butter

      Instructions

      1. Preheat oven to 325.
      2. Mix ingredients in order given (except the last 3 ingredients).
      3. Pour batter into a 9×13 greased pan.
      4. Combine last 3 ingredients to make a topping and sprinkle it evenly over the batter.
      5. Bake for 45 minutes. It’s delicious when served warm!

      Recipe has been adapted from >>>>>  here

      Monday, April 13, 2020

      Cowboy Cookies

      Cowboy Cookies | #Oatmealdropcookiesnobake #Loadedoatmealcookies #Chocolatedropcookiesmadewithcocoa #Chocolateoatmealdropcookies #Bakingwithkids #Chocolatedropcookiesnobake #Classicsugarcookierecipe #Bestsugarcookierecipe #Dessertrecipes #Cookiedesserts #Cakecookies #Deliciousdesserts

      Ingredients

      • 1 large egg
      • 1/2 cup (1 stick) unsalted butter, softened
      • 1/2 cup light brown sugar, packed
      • 1/4 cup granulated sugar
      • 2 teaspoons vanilla extract
      • 1 cup all-purpose flour
      • 1 cup old-fashioned whole-rolled oats (not quick-cook or instant)
      • 1 teaspoon baking soda
      • 1/2 teaspoon salt, or to taste
      • 1 cup semi-sweet chocolate chips
      • 3/4 cup Cornflakes or Special K cereal (Frosted Flakes or a similar cereal may be substituted)
      • 3/4 cup sweetened shredded coconut
      • 1/2 cup pecans, coarsely chopped (walnuts or raisins may be substituted)

      Instructions

      1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
      2. Stop, scrape down the sides of the bowl, and add the flour, oats, baking soda, salt, and beat on low speed until just combined, about 1 minute.
      3. Stop, scrape down the sides of the bowl, and add the chocolate chips, Cornflakes, coconut, pecans, and beat on low speed until just combined, about 1 minute.
      4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough.*
      5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
      6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 to 12 minutes (11 minutes in my oven is just right), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
      7. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

      Recipe adapted >>>>>  here

      Saturday, April 11, 2020

      Chocolate Chip Muffin

      Chocolate Chip Muffin | #Breakfastrecipes #Chocolatechipmuffinshealthy #Chocolatechipbread #Easybakingrecipesforkids #Chocolatechipdesserts #Breakfastideas #Bestblueberrymuffins #Blueberrystreuselmuffins #Bakerystyleblueberrymuffins #Blueberrymuffinswithcrumbletopping #Moistblueberrymuffins #Blueberrymuffinshealthy
      Ingredients
      • 1/2 cup peanut flour
      • 1/4 cup Unsweetened Cocoa Powder
      • 1 ounce Unsweetened Bakers Chocolate
      • 1 ounce Lily's Chocolate Chips
      • 1/4 cup erythritol
      • 1/4 cup Heavy Cream
      • 4 large eggs
      • 1 tsp Baking powder
      • 4 tbsp Butter
      • 1 tsp vanilla extract
      • 1/8 tsp Pink Salt
      INSTRUCTIONS
      1. Start by combining dry ingredients. Thoroughly mix peanut flour, cocoa powder, erythritol, baking powder and salt.
      2. In a separate bowl combine heavy cream and butter with a hand mixer.
      3. Once combined add eggs and vanilla and mix until combined.
      4. Add the dry ingredients to the wet and mix until combined.
      5. Add all of the bakers chocolate and HALF of the Lilly's chocolate and fold together.
      6. Scoop into muffin tins and top with the remaining Lilly's chocolate.
      7. Bake at 350 for 20 minutes. Test with a toothpick. Enjoy!
      Recipe Adapted : here

      Thursday, April 2, 2020

      Twice Baked Potato Casserole

      Twice Baked Potato Casserole | #Hasselbackpotatoes #Roastedpotatoescrispy #Mashedpotatocasserole #Loadedmashedpotatoes #Thebestcrispyroastpotatoesever #Healthyfamilymeals #Potatosidedishes #Twicebakedpotatocasserolerecipe #Twicebakedpotatocasserole #Bakedchickenrecipes #Quickandeasydinnerrecipes #Loadedbakedpotatocasserole

      Ingredients

      • 7 medium red potatoes - baked
      • 1/4 tsp salt and pepper
      • 1 lb bacon, cooked and crumbled
      • 3 c sour cream
      • 2 c mozzarella cheese, shredded
      • 2 c cheddar cheese, shredded
      • 3 green onion, sliced

      Instructions

      1. Cut baked potatoes into 1 inch cubes. Place half in a greased 13 x 9 baking dish.
      2. Sprinkle with half the salt,pepper and bacon.
      3. Top with half the sour cream and then the cheeses. Repeat layers.
      4. Bake uncovered at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with the sliced onion.

      Recipe adapted >>>>>  here

      Wednesday, April 1, 2020

      Breakfast Casserole

      Breakfast Casserole | #Biscuitsandgravybreakfastcasserole #Eggcasserolerecipes #Sausagebreakfastcasserolerecipes #Breakfastideaseasy #Breakfastcasserolerecipeshashbrown #Dinnerideaseasy #Breakfastcasserolewithcrescentrolls #Cresentrollbreakfastrecipes #Crescentrollbreakfastrecipes #Breakfastsausagerecipes #Groundsausagerecipes #Eggbakewithcrescentrolls

      Ingredients

      • 1 can crescent rolls
      • 1 pound mild breakfast sausage
      • 6 eggs, beaten
      • 2 cups shredded cheddar cheese

      Instructions

      1. Preheat oven to 350 degrees F. Spray 9×13 baking dish with nonstick cooking spray. Brown sausage in skillet, drain excess grease.
      2. Spread crescent rolls in bottom of 9×13 dish. Top with sausage, then pour eggs over sausage. Generously top with cheese.
      3. Bake at 350 degrees F for 30 minutes.

      recipe adapted  >>>>>  here

      Sunday, March 29, 2020

      Mint Chocolate Chip Greek Yoghurt Popsicles

      Mint Chocolate Chip Greek Yoghurt Popsicles | #Homemadepopsicles #Popsiclerecipes #Watermelonpizza #Dessertrecipes #Frozendesserts #Deliciousdesserts #Frozendesserts #Icecreampopsicles #Icecreamrecipes #Homemadepopsicles #Frozenyogurt #Dessertrecipes

      Ingredients

      • For the Popsicles
      • 2 cups (480g) vanilla greek style yoghurt
      • 1/2 cup (120ml) milk
      • 1 - 2 teaspoons mint extract
      • 2 tablespoons honey
      • 1/2 cup (90g) chocolate chips
      • Green food colouring
      • For the Topping
      • 1 cup (175g) milk chocolate, chopped
      • 2 tablespoons (30g) coconut oil
      • 1 teaspoon vanilla extract

      Instructions

      1. For the Popsicles
      2. Whisk together the yoghurt, milk, mint extract, and honey.
      3. Add in enough green food colouring to reach your desired shade.
      4. Stir in the chocolate chips, then pour the mixture evenly into 6 popsicle molds. If desired, sprinkle on some more chocolate chips.
      5. Freeze for 2 hours before putting wooden popsicle sticks in the centres. Freeze for a further 4 hours or overnight.
      6. For the Topping
      7. Microwave the chocolate and coconut oil together until melted, stirring every 20 seconds. Stir in the vanilla. Let the chocolate come to room temperature.
      8. When ready to serve, run the molds under warm water to remove easily. Dip each popsicle in the chocolate, or drizzle on top. Serve immediately.

      Recipe adapted >>>>>  here

      Saturday, March 21, 2020

      RICOTTA AND SPINACH CALZONES

      RICOTTA AND SPINACH CALZONES | #Vegetarianmeals #Asparagusrecipes #Paninirecipes #Vegetarianrecipesdinner #Breadedasparagusbaked #Veggieshepardspie #Veggiecalzone #Veggieflatbreadpizza #Cookingrecipes #Dinnerrecipes #Meatlessmeals #Pizzarecipes




      Ingredients

      • 10 ounces frozen chopped spinach, thawed and squeezed dry
      • 8 ounces ricotta cheese
      • 4 ounces mozzarella cheese, shredded
      • 1 ounce Parmesan cheese, grated
      • 1 tablespoon olive oil
      • 1 large egg, lightly beaten with 2 tablespoons water, plus 1 large egg yolk
      • 1 teaspoon garlic powder
      • 1 1/2 teaspoons minced fresh oregano
      • 1/8 teaspoon red pepper flakes
      • 1 teaspoon salt
      • 1 lbpizza dough


      Instructions

      1. Preheat oven to 500 degrees.
      2. Combine spinach, ricotta, mozzarella, oil, egg yolk, garlic powder, oregano, pepper flakes, and salt in a large bowl.
      3. Place dough on lightly floured surface and divide into 4 even pieces.
      4. With a rolling pin or your hands, flatten each piece into a 7 inch round on a piece of parchment paper.
      5. Spread 1/4 of spinach filling evenly over half of each dough round, making sure to leave a 1 inch border around the edge.
      6. Brush the edges with the egg wash and then fold the other half of the dough circle over spinach mixture, leaving the bottom 1/2 inch border uncovered.
      7. Press edges of dough together and pinch with fingers to seal.
      8. With a sharp knife, cut 5 steam vents in top of calzones and brush tops with remaining egg wash.
      9. Transfer calzones onto parchment lined baking sheet and bake for 8 minutes, brush with any remaining egg wash and sprinkle with grated parmesan, then bake for another 7 minutes.
      10. Move to wire rack and let cool for 5 minutes before serving.

      recipe adapted >>>>>  here


      VEGAN SALTED CARAMEL ALMOND BALLS

      VEGAN SALTED CARAMEL ALMOND BALLS | #Unicornricecrispytreats #Healthyrecipes #Cookingrecipes #Veganrecipes #Dessertrecipes #Snackrecipes #Dessertrecipes #Savouryfood #Vegandinnerrecipes #Roastedcherrytomatoes #Glutenfreewaffles #Glutenfreeoats

      Ingredients

      • 1/2 cup + 2 tbsp raw almonds
      • 1/4 cup golden flaxseeds
      • 1/4 cup hemp seeds
      • 1/2 cup rolled oats
      • 200g medjool dates, pitted and quartered
      • 1 tsp vanilla extract
      • 1/4 tsp salt (or to taste)

      Instructions

      1. Preheat the oven to 180°C (356°F). Place 2 tbsp of the almonds onto a baking tray lined with baking paper. Cook for 8 minutes or until the almonds are slightly browned. They will also smell more nutty when done. When mostly cool, chop the almonds into small pieces. Place onto a plate mixed with 1/8 of the salt. Taste and add more salt if needed. Set aside.
      2. Add the flaxseeds and hemp seeds to a high speed blender and blend until the seeds are a fine consistency. Add the remaining 1/2 cup of almonds and rolled oats and blend until they are a fine consistency as well.
      3. Add the dates, vanilla and remaining 1/8 of the salt and blend until everything comes together and looks fudge like.
      4. Roll the mixture into tablespoon sized balls. After you make each ball, roll them into the almond pieces. Doing this as soon as you rolled the mixture into a ball, ensures the almonds stick easily. Refrigerate for one hour or until cold before enjoying. Store these in the fridge.

      recipe adapted  >>>>>  here

      Thursday, March 19, 2020

      Mint Chocolate Chip Cake

      Mint Chocolate Chip Cake | #Milkcake #Cupcakecakes #Cakedesserts #Nobakecake #Yummycakes #Dessertrecipes #Dessertrecipes #Rainbowbirthdayparty #Cupcakecakes #Diyfood #Foodhacks #Cookingrecipes

      Ingredients

      • Cake
      • 1 3/4 cup flour
      • 2 cups sugar
      • 1 cup buttermilk
      • 1 1/2 teaspoons baking soda
      • 1 teaspoon salt
      • 1/2 cup hot black coffee
      • 2 eggs
      • 1 1/2 teaspoons vanilla extract
      • 3/4 cup Dark Cocoa Powder
      • 1 stick butter, softened to room temperature
      • 1/2 cup canola oil
      • 1 1/2 teaspoons baking powder
      • Frosting
      • 1/2 heavy whipping cream
      • 4 to 5 cups powdered sugar
      • 2 teaspoons peppermint extract
      • 1 stick butter, softened to room temperature

      Instructions

      1. Cake :
      2. Preheat oven to 350 degrees. Line two 9 inch round cake pans with parchment paper. (I always trace the bottoms onto parchment paper, and cut them out to fit) Spray the pans and parchment paper with non-stick cooking spray. Set aside.
      3. In a large bowl attached to a stand mixer, add all of your dry ingredients. Turn it on low to mix together.
      4. Add the coffee, buttermilk, oil, vanilla, and eggs. Turn the mixer on medium and beat for two minutes.
      5. Pour the batter evenly into the two prepared cake pans. Bake for 28 to 32 minutes, or until a tooth pick inserted in the center comes out clean. Allow to cool for 10 minutes before removing the cakes and placing on cooling racks to cool completely.
      6. Frosting :
      7. In a large bowl attached to the stand mixer beat the butter for about two minutes, until nice and creamy.
      8. While the mixer is on low, pour in the peppermint extract. Once incorporated, start adding the powdered sugar slowly. I usually add the heavy whipping cream when I'm at the second cup of powdered sugar. Once all ingredients have been added, beat for 3 to 4 minutes until nice and combined.
      9. Frost completely cooled cakes.

      RECIPE ADAPTED  >>>>>  here

      Sunday, March 15, 2020

      Low-Carb Deconstructed Pizza Casserole

      Low-Carb Deconstructed Pizza Casserole | #Nocarbdiets #Ketodietrecipes #Lowcarbeating #Ketogenicrecipes #Ketorecipeseasy #Lowcarbketo #Ketodinnerrecipes #Ketosnacks #Ketodietforbeginnersmealplan #Ketozucchinifries #Lowcarbrecipes #Ketobreakfast

      Ingredients

      • 1 can (14.5 oz.) diced tomatoes (do not use petite dice)
      • 5 links (19.5 oz.) uncooked turkey or pork Italian sausage
      • 2 tsp. + 2 tsp. olive oil
      • 1/2 tsp. dried oregano
      • salt and fresh-ground pepper to taste (I didn’t use much salt.)
      • 8-12 oz. fresh mushrooms, washed and cut into thick slices (I used brown Cremini mushrooms.)
      • 1 1/2 cups grated Mozzarella cheese
      • 15 slices pepperoni, cut in half (I used regular pepperoni, but you can use turkey pepperoni if you prefer)

      Instructions

      1. Preheat oven to 400F/200C.
      2. Spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil.
      3. Pour the diced tomatoes into a colander placed in the sink and rinse with cold water. Let tomatoes drain a minute or two, then spread them out on paper towels to dry (or blot dry with another paper towel on top.)
      4. While tomatoes dry, heat 2 tsp. olive oil in a large non-stick frying pan, squeeze the sausage out of the casing, and cook sausage over medium-high heat until it’s nicely browned, breaking it apart as it cooks. (I use an old-fashioned potato masher (affiliate link) to break the sausage apart.)
      5. While sausage cooks, wash mushrooms, pat dry, and slice into thick slices.
      6. When the sausage is done make a layer of sausage in the bottom of the casserole dish and top with the drained tomatoes, spreading them out over the top of the sausage.
      7. Season with dried oregano, salt, and fresh-ground black pepper. (I didn’t use much salt.)
      8. Rinse out the pan if needed, then heat the other 2 tsp. of olive oil over medium-high heat. When the pan is hot add the mushrooms and cook, stirring a few times, until all the liquid is released and the mushrooms are starting to brown.
      9. Layer the mushrooms over the sausage-tomato mixture.
      10. Cut pepperoni in half.
      11. Sprinkle the grated Mozzarella over the top of the casserole and lay the pepperoni pieces on top of the cheese, spacing them evenly so the whole top is covered with pepperoni.
      12. Bake about 25 minutes, or until the cheese is melted and starting to brown. Serve hot.

      Recipe adapted >>>>>  here

      Monday, March 9, 2020

      Slow Cooker Asian Chicken Lettuce Wraps

      Slow Cooker Asian Chicken Lettuce Wraps | #Healthycrockpotrecipes #Cookingrecipes #Crockpotcooking #Crockpotslowcooker #Dinnerrecipes #Crockpotdishes #Cookingrecipes #Healthyrecipes #Chickendishes #Yummyfood #Pfchangschickenlettucewraps #Asianrecipes

      Ingredients

      • 2 lbs ground chicken (not ground chicken breast)
      • 3 cloves garlic , minced
      • 1 red bell pepper , cored and finely chopped
      • 1/2 cup finely chopped yellow onion
      • 1/2 cup hoisin sauce
      • 2 Tbsp soy sauce
      • Salt and freshly ground black pepper
      • 1 (8 oz) can sliced water chestnuts, drained and rinsed
      • 1 1/2 cups cooked white or brown rice
      • 3 green onions , sliced
      • 1 Tbsp rice vinegar and 1 1/2 tsp sesame oil (optional)
      • 2 heads iceberg lettuce

      Instructions

      1. Place ground chicken and garlic in a large microwave safe bowl. Microwave mixture, stirring occasionally, until chicken is no longer pink, about 5 - 6 minutes. Drain off liquid and pour mixture into a 5 - 7 quart slow cooker.
      2. Add bell pepper, onion, hoisin sauce, soy sauce, 1/2 tsp salt and 1/2 tsp pepper and toss mixture. Cover and cook on low heat 2 - 3 hours until chicken is tender.
      3. Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, cook until heated through 3 - 5 minutes. Season with additional salt as desired. Separate iceberg lettuce leaves and serve with chicken filling.

      Recipe adapted >>>>>  here

      Sunday, March 8, 2020

      LITTLE LEMONIES

      LITTLE LEMONIES | #Lemonpoundcake #Lemoncakemixrecipes #Lemoniesrecipe #Lemonblueberrycake #Dessertrecipes #Sweetrecipes #Lemoncakemixrecipes #Lemoniesrecipe #Browniebites #Lemondessertseasy #Lemonbites #Lemonbrowniesrecipe



      Ingredients

      • LEMON BATTER:
      • 1 cup (5 ounces/142 grams) all-purpose flour
      • 3/4 cup (5.5 ounces/155 grams) sugar
      • 1/4 teaspoon salt
      • 1/4 teaspoon baking powder
      • 1 tablespoon lemon zest (from 1 large lemon)
      • 1 stick (8 tablespoons) butter, melted and cooled
      • 2 large eggs
      • 1 large egg yolk
      • 3 tablespoons fresh lemon juice
      • 1 teaspoon vanilla extract
      • LEMON GLAZE:
      • 3/4 cup (2.75 ounces/75 grams) powdered sugar
      • 1 tablespoon fresh lemon juice
      • 1/2 teaspoon lemon zest


      Instructions

      1. Preheat the oven to 350 degrees F. Line an 8X8-inch aluminum baking pan with parchment so that it hangs over two of the edges (to lift out the bars later - alternately, you can just grease the pan really well and slice them in the pan) and lightly coat the pan and parchment with nonstick cooking spray.
      2. In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest.
      3. In a separate bowl or in a large liquid measuring cup, whisk together the butter, eggs and egg yolk, lemon juice and vanilla.
      4. Stir the wet ingredients into the flour mixture and mix until combined.
      5. Spread the batter evenly in the prepared pan.
      6. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (the top of the bars should spring back lightly when gently pressed). Don't over bake or they might be dry.
      7. For the glaze, whisk together the powdered sugar, lemon juice and lemon zest until smooth and combined.
      8. After the bars have cooled completely in the pan, drizzle the glaze over the top (since the glaze layer is thin, it helps to pour it all across the bars instead of in one puddle before spreading) and use an offset spatula or knife to spread evenly over the bars.
      9. Place the bars in the refrigerator for 1-2 hours to let the glaze set before lifting them from the pan (using the parchment overhang) and cutting into small squares. These taste best chilled, in my opinion, but can be served at room temperature also.

      Recipe has been adapted from >>>>>  here



      Rated 4.9/5 based on 230 customer reviews

      Friday, March 6, 2020

      Tuscan Butter Salmon

      Tuscan Butter Salmon | . #Creamygarlicbuttertuscansalmon #Tuscansalmonrecipe #Salmondinnerrecipes #Cookingrecipes #Salmonrecipesbaked #Seafoodrecipes #Tuscanbuttersalmondelish #Salmonandtomatorecipes #Tuscanbuttermushrooms #Basilsalmon #Salmonlemonbuttersauce #Coconutsalmonrecipes Loved the taste of the sauce and the addition of tomatoes and spinach was perfect. I served this dish over some rice.



      Ingredients

      • 2 tbsp. extra-virgin olive oil
      • 4 (6-oz) salmon fillets, patted dry with paper towels
      • Kosher salt
      • Freshly ground black pepper
      • 3 tbsp. butter
      • 3 cloves garlic, minced
      • 1 1/2 c. halved cherry tomatoes
      • 2 c. baby spinach
      • 1/2 c. heavy cream
      • 1/4 c. freshly grated Parmesan
      • 1/4 c. chopped herbs (such as basil and parsley), plus more for garnish
      • Lemon wedges, for serving (optional)


      Instructions

      1. In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
      2. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach. Cook until spinach is beginning to wilt.
      3. Stir in heavy cream, Parmesan, and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
      4. Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
      5. Garnish with more herbs and squeeze lemon on top before serving.

      Recipe has been adapted from >>>>>  here


      Wednesday, March 4, 2020

      Bacon Wrapped Brussels Sprouts with Balsamic Mayo Dip

      Bacon Wrapped Brussels Sprouts with Balsamic Mayo Dip | #Bbqideas #Salamiappetizer #Baconwrappedbrusselsprouts #Fingerfoods #Weddingappetizers #Summergrillingrecipes #Cookingrecipes #food #appetizers #Holidayrecipes #Fingerfoods #Dinnerrecipes

      Ingredients

      • 12 slices bacon
      • 12 brussels sprouts (about 12 ounces) stems trimmed
      • 12 toothpicks
      • For the balsamic dip:
      • 5 tablespoons mayonnaise
      • 1 tablespoon balsamic vinegar

      Instructions

      1. Prepare a baking tray lined with parchment paper or a baking mat.
      2. Preheat the oven to 400 F.
      3. Wrap a bacon slice around each brussels sprout, and secure with a toothpick. Place in a single layer on the baking tray.
      4. Bake at 400 F until the bacon is crispy and the brussels sprouts are very tender, about 40 minutes.
      5. Combine mayonnaise and balsamic vinegar together in a small bowl. Stir until smooth.
      6. Serve the bacon wrapped brussels sprouts with the balsamic mayonnaise dip.

      recipe adapted >>>>>  here

      Monday, March 2, 2020

      Spicy Thai Basil Cucumber Cocktail

      Spicy Thai Basil Cucumber Cocktail | #Yummydrinks #Cocktaildrinks #Fundrinks #Adultdrinks #Partydrinks #Nonalcoholic #Frostedlemonadechickfila #Yummydrinks #Fundrinks #Cocktaildrinks #Refreshingdrinks #Cookingrecipes

      Ingredients

      • 8-10 leaves Thai basil
      • 2 TB organic sugar
      • 1/2 lime , cut into four pieces
      • 2- 1/8 inch slices fresh jalapeno
      • 2- 1/8 inch slices banana pepper
      • 2 oz cucumber juice (see notes)
      • 2 oz white rum

      Instructions

      1. In the bottom of a cocktail shaker, muddle basil, lime, sugar and peppers.
      2. Add cucumber juice and rum and muddle again.
      3. Add ice and shake.
      4. Strain over ice and garnish, if desired.

      Recipe adapted >>>>>  here

      Sunday, March 1, 2020

      Grilled Zucchini Hummus Wrap

      Grilled Zucchini Hummus Wrap | #Veganeating #Vegetariandishes #Meatlessmeals #Veganfoods #Veggierecipes #Vegandinners #Vegetariandishes #Vegancooking #Vegandinners #Healthyrecipes #Meatlessmeals #Veganburgers
       

      Ingredients

      • 1 zucchini, ends removed and sliced
      • salt and pepper to taste
      • 1 tablespoon olive oil
      • 1 tomato, sliced or handful of cherry tomatoes
      • 1/8 cup sliced red onion
      • 1 cup kale, tough stems removed
      • 2 slices white cheddar or chipotle gouda cheese
      • 2 large Udi's gluten free tortillas
      • 4 tablespoons hummus

      Instructions

      1. Heat a skillet or grill to medium heat.
      2. Remove the ends from the zucchini and slice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.
      3. Place sliced zucchini directly on grill and let cook for 3 minutes, turn and cook for 2 more minutes.
      4. Set zucchini aside.
      5. Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.
      6. Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, 1/2 cup kale, onion and tomato slices.
      7. Wrap tightly and enjoy immediately.

      Recipe adapted >>>>>  here

      Thursday, February 27, 2020

      Spiced Golden Milk Hot Cocoa

      Spiced Golden Milk Hot Cocoa | #Chaitealattealmondmilk #Veganchaitealatte #Tumerictea #Smoothiedrinks #Yummydrinks #Vegandrinks #Salsamacha #Moonmilk #Yummydrinks #Cocktaildrinks #Fundrinks #Alcoholicdrinks

      Ingredients

      • 16 ounces unsweetened vanilla coconut milk (we like So Delicious)
      • 1 Tbsp. + 1 tsp. cocoa powder
      • 3/4 tsp. ground turmeric
      • 1/4 tsp. ground ginger
      • 1 tsp. ground cinnamon
      • Tiny pinch of black pepper & ground nutmeg
      • 2 tsp. honey (substitute maple syrup for a vegan option)
      • 2–3 tsp. coconut oil

      Instructions

      1. In a medium saucepan, warm coconut just to the point of a light simmer.
      2. Add cocoa, turmeric, ginger, cinnamon, pepper, honey or maple syrup and coconut oil.
      3. Whisk vigorously or use a handheld immersion blender to combine.
      4. Top with optional non-dairy whipped topping and a sprinkling of grated dark chocolate, if desired

      RECIPE ADAPTED  >>>>>  here

      Monday, February 24, 2020

      Lemon Blueberry Bread

      Lemon Blueberry Bread | #Lemon #Blueberry #Bread #Zucchinirecipes #Lemonblueberrybread #Snickerdoodlezucchinibread #Easyblueberryrecipes #Lemonblueberrycakeeasy #Dessertrecipes #Foodrecipes #Bestzucchinibread #Bestzucchinibreadrecipe #Zucchinibreadrecipesmoist #Lemonblueberrybread #Lemonblueberryloaf



      Ingredients

      • 1 and 1/2 cups all-purpose flour
      • 1 teaspoon baking powder
      • 1 teaspoon salt
      • 1/3 cup unsalted butter, melted
      • 1 cup sugar
      • 2 eggs
      • 1/2 teaspoon vanilla extract
      • 2 teaspoons fresh grated lemon zest
      • 2 Tablespoons fresh lemon juice
      • 1/2 cup milk
      • 1 cup fresh or frozen blueberries (I used fresh)
      • 1 Tablespoons all-purpose flour
      • Lemon glaze
      • 2 Tablespons butter, melted
      • 1/2 cup powdered sugar
      • 2 Tablespoons fresh lemon juice
      • 1/2 teaspoon vanilla extract


      Instructions

      1. Preheat oven to 350*F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).
      2. In a medium bowl, whisk the flour, baking powder and salt, and set aside.
      3. In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice.  Mix until well combined.
      4. While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk).  Stop mixing as soon as it's just combined.
      5. Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour.  This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
      6. Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
      7. Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.  Cool bread in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you're about to add).
      8. Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf.  Allow to set a few minutes, then enjoy!

      recipe adapted >>>>>  here


      Sunday, February 23, 2020

      Quick and Easy Lemon Orzo with Parmesan and Peas


      Quick and Easy Lemon Orzo with Parmesan and Peas | #Orzorecipeseasy #Orzosidedish #Parmesanbasilorzo #Lemonbutterorzo #Greekorzo #Orzorecipeshealthy #Parmesanbasilorzo #Lemonbutterorzo #Orzosidedish #Orzospinachparmesan #Lemongarlicorzo #Orzoasparagussalad


      Ingredients

      • 1 1/2 Cups Dry Orzo Pasta
      • 1 Tablespoon Olive oil
      • 2 Cloves Garlic, minced
      • 3 Cups Chicken Broth
      • 1 Teaspoon Fresh Thyme Leaves
      • 1 Lemon, zested
      • Juice of Half a lemon
      • 1 1/2 Cups Peas
      • 1/3 Cup Grated Parmesan cheese, plus more for garnish
      • Fresh Cracked Pepper
      • Salt and pepper to taste

      Instructions

      1. In a skillet over medium heat, add the olive oil and pasta.
      2. Cook, stirring occasionally until toasted, about 30-60 seconds.
      3. Add garlic and stir it in followed by thyme.
      4. Add the broth, a small amount at a time.
      5. Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed most of the water and is tender.
      6. Remove the lid and add the lemon zest, juice, and peas and stir until the peas are bright and cooked.
      7. Add the cheese and salt and pepper to taste and serve immediately.

      RECIPE ADAPTED  >>>>>  here

      Thursday, February 20, 2020

      Homemade Crunchwrap Supreme

      Homemade Crunchwrap Supreme | #Cookingrecipes #Yummyfood #Foodanddrink #Appetizerrecipes #Healthysnacks #Appetizersnacks #Hamburgermeatrecipes #Healthyfamilymeals #Chickenavocadoburrito #Gfdinnerrecipes #Barbecuechickentostadas #Cookingrecipes

      Ingredients

      • 1 lb ground meat
      • 1 packet taco seasoning mix
      • 6 burrito size flour tortillas
      • 6 tostada shells
      • 1 cup of sour cream
      • 2 cups of shredded lettuce
      • 1 diced tomato
      • 1 cup shredded Mexican cheese blend
      • Nacho Cheese

      Instructions

      1. In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, drain the grease.
      2. Place meat back into the pan and stir the taco seasoning mix as well as the water it calls for on the packet. Cook according to the package instructions.
      3. Warm up the nacho cheese sauce in the microwave and set aside.
      4. Place the flour tortillas on a plate and warm in the microwave for about 20 seconds.
      5. Lay one tortilla on a flat surface. Spread a couple of tablespoons of nacho cheese in the middle of the tortilla.
      6. Place ½ cup of taco meat on top of the nacho cheese.
      7. Next, add the tostada shell, a thin layer of sour cream, lettuce, tomato, and lastly, the shredded Mexican cheese.
      8. To fold into the actual crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that, folding as tight as possible, as you work your way around the tortilla.
      9. Spray another skillet or cooking pan with cooking spray and heat over medium heat. Place the crunchwrap supreme, seam-side down, onto the skillet. Cook for 2-3 min., or until golden brown.
      10. Flip over and cook the other side for another 2-3 min or until golden brown.
      11. Cook the rest of your crunchwraps and eat immediately.

      Recipe adapted >>>>>  here

      Sunday, February 16, 2020

      Whole30 Lemon Chicken Skillet with Broccoli (Paleo, Low Carb)

      Whole30 Lemon Chicken Skillet with Broccoli (Paleo, Low Carb) | #Grilledpineapplechicken #Lemonbroccolichicken #Whole30recipeseasy #Lightdinnerrecipes #Whole30lemonchicken #Pineapplechickenrecipe #Bakedchickenandbroccolirecipes #Onepanporkchops #Sheetpandinnerschicken #Tilapiasheetpandinner #Beefandbroccolisheetpan #Chickenandbroccolirecipeseasy

      Ingredients

      • 3–4 chicken breasts (I used three particularly large ones)
      • 3 cups broccoli florets
      • 1 cup Vital Proteins Organic Collagen Chicken Bone Broth (2 scoops + 1 cup water mixed well)
      • 1/4 cup fresh lemon juice (about 1/2 small lemon)
      • 1 tablespoon olive oil
      • 1/2 tablespoon minced garlic
      • 1/2 teaspoon onion powder
      • 1/2 teaspoon chili powder
      • Salt and pepper to taste
      • Parsley and lemon slices to garnish

      Instructions

      1. Heat oil in a large skillet over medium heat. Season the chicken breasts with chili powder, onion powder, salt and pepper on both sides and add to the skillet
      2. Squeeze 1/2 lemon over chicken or dump in the juice, cooking for 5 minutes on each side
      3. Add in broccoli, garlic, and chicken broth into the skillet. Let cook for an additional 10 minutes, stirring broccoli occasionally and flip chicken breasts one more time until chicken is cooked completely and broccoli is fork tender
      4. Top with chopped parsley and another squeeze of lemon or lemon slices

      recipe adapted >>>>>  here

      Friday, February 14, 2020

      Blackberry Lemonade Margaritas

      Blackberry Lemonade Margaritas | #Tequilacocktails #Pineapplecoconutmargarita #Yummydrinks #Bluemargaritarecipe #Margaritarecipesontherocks #Bluealcoholicdrinks #Maliburumdrinksrecipes #Shotsalcohol #Cocktaildrinks #Yummydrinks #Adultdrinks #Summerdrinks

      Ingredients

      • For the Blackberry Puree:
      • 1-1/2 to 2 cups fresh blackberries rinsed and drained
      • 1 to 2 tablespoons sugar
      • For the Margarita:
      • 1/4 cup sugar
      • 2 lemons use Meyer lemons if possible
      • 4 teaspoons blackberry puree
      • 4 ounces prepared lemonade homemade or store bought
      • 4 ounces good quality silver tequila

      Instructions

      1. Process blackberries in a blender until smooth. Place a wire mesh colander over a small bowl and pour the blackberry puree into the colander, pushing it through the wire mesh and into the bowl with the back of a spoon. Add 1 to 2 tablespoons sugar to the seedless puree and stir to combine. Taste and add additional sugar if desired. Cover bowl and refrigerate puree until ready to make cocktails. Can be made several days in advance.
      2. Place 1/4 cup sugar on a small plate. Add the zest of one lemon and mix to combine. Run the cut side of a lemon lightly around the rim of your margarita glasses and then dip the moistened rim into the sugar/zest mixture to coat the rim. Fill each glass about half-way with ice.
      3. Fill a cocktail shaker about 3/4 full with ice. Add 2 teaspoons of the blackberry puree, 2 ounces lemonade, and 2 ounces silver tequila. Squeeze in the juice of 1/2 a lemon. Place cover on shaker and shake vigorously. Strain through the cocktail shaker over ice. Garnish with a slice of lemon and a blackberry and serve.
      4. Repeat with remaining ingredients for second cocktail.

      recipe adapted >>>>>  here