Monday, January 27, 2020

thai chicken collard wraps (whole30, paleo)

thai chicken collard wraps | #thai #chicken #collard #wraps #whole30 #paleo #Realfoodrecipes #Paleowhole30 #Shrimprecipes #Healthydietrecipes #Whole30diet #Wholefoodrecipes #Whole30recipes #Paleorecipes #Realfoodrecipes #Veganrecipes #Ketorecipes


Ingredients

  • 1 lb boneless, skinless, chicken breasts
  • 1 cup full fat coconut milk(US/CAN)
  • 1 tsp red curry paste (US/CAN)
  • 1/4 tsp sea salt
  • 1 tbsp lime juice
  • 1/2 a medium white onion, chopped
  • 1 clove of garlic, minced
  • 1 tbsp chopped fresh cilantro
  • For the wraps:
  • collard greens
  • sliced sweet peppers
  • slice avocados
  • grated carrots
  • thai almond butter sauce
  • fresh cilantro

Instructions

  1. In your slow cooker layer all of the chicken ingredients, pouring the coconut milk on last. Turn the slow cooker on high for 2-3 hours until the internal temperature of the chicken is 165 F. Take the chicken breasts out and pull them apart with two forks. Add the pulled chicken back to the slow cooker and give it a good stir. Taste and add more salt/pepper if needed
  2. To make the wraps, cut most of the tough stem out of the collard greens as shown in the picture. Spread on your almond butter sauce, grated carrots, sliced peppers, sliced avocados, chicken and some fresh cilantro. Fold the corners of the collard in and roll tightly.
  3. Use the extra almond butter sauce as a dip for the wraps.

recipe adapted >>>>>  here

Chocolate Chip Cookie Cups

Chocolate Chip Cookie Cups | #S’morescookies #S’morescups #Sweetrecipes #Cookingrecipes #Cookiedesserts #Sweetstreats #Chocolatechipcookiecups #Minicookiecups #Dessertrecipes #Sweetrecipes #Deliciousdesserts #Cookingrecipes

Ingredients

  • Chocolate Chip Cookie Cups:
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp sea salt
  • 1 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 1/2 cups mini chocolate chips semi-sweet
  • Cheesecake Mousse Filling:
  • 1 cup heavy whipping cream cold
  • 8 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla
  • chocolate sauce optional

Instructions

  1. Chocolate Chip Cookie Cups:
  2. Preheat oven to 350°F. Spray 2 regular sized muffin tins with cooking spray.
  3. Whisk together flour, baking soda, and salt, set aside.
  4. Beat butter and sugars on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add eggs (one at a time), and vanilla. Beat until combined.
  5. Add flour mixture and mix until just combined. Fold in chocolate chips.
  6. Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins.
  7. Bake for approximately 15 mins or until lightly browned and mostly set (but not completely).
  8. 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.
  9. Cheesecake Mousse Filling:
  10. Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
  11. In a separate bowl, beat cream cheese and sugar until smooth, add vanilla and beat until smooth.
  12. Fold cream cheese mixture into whipped cream. Pipe into cooled cookie cups. Top with chocolate sauce if desired and swirl with a toothpick. Refrigerate until set (approx. 2 hours).
  13. Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.

recipe adapted  >>>>>  here

Sunday, January 26, 2020

Chicken Parmesan Slider Bake

Chicken Parmesan Slider Bake |  #Fudgeswirledoreobottomcheesecake #Grilledcheesesloppyjoesandwich #Minidesserts #Butterswimbiscuits #Bakedzitiwithricottanomeat #partyideas #Easydinnerrecipesforfamily #Quickandeasydinnerrecipes #Dinnerideaseasy #Garlictoastpizza #Foodrecipesfordinner #Sugarcookierecipeeasy



Ingredients

  • 24 ounces frozen breaded chicken tenders
  • 1 package (12 ounces) Hawaiian sweet rolls
  • 1 package (7-1/2 ounces) sliced provolone and mozzarella cheese blend
  • 1 jar (24 ounces) marinara sauce
  • TOPPING:
  • 1/2 cup butter, cubed
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh basil


Instructions

  1. Preheat oven to 375°. Prepare chicken tenders according to package directions. Meanwhile, without separating rolls, cut horizontally in half; arrange roll bottoms in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms. Bake until cheese is melted, 3-5 minutes.
  2. Layer rolls with half of sauce, chicken tenders, remaining sauce and remaining cheese slices. Replace top halves of rolls.
  3. For topping, microwave butter, garlic powder and red pepper flakes, covered, on high, stirring occasionally, until butter is melted. Pour over rolls; sprinkle with Parmesan cheese. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Sprinkle with basil before serving.

recipe adapted  >>>>>  here



Rated 4.7/5 based on 123 customer reviews

Strawberry Rolls with Vanilla Glaze

Strawberry Rolls with Vanilla Glaze | #Summerdesserts #Dessertrecipes #Cookingrecipes #Deliciousdesserts #Yummysweets #Sweetrecipes #Pancakesyruprecipeeasy #Homemadesyruprecipesimple #Brunchrecipes #Cookingrecipes #Yummybreakfast #Breakfastdishes

 Ingredients

  • For the Strawberry Filling:
  • 1 1/2 cups fresh strawberries, chopped into tiny pieces
  • 1/3 cup granulated sugar
  • 1 1/2 tablespoons cornstarch
  • For the Dough:
  • 2 3/4 cups all-purpose flour, divided, plus extra for dusting
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon table salt
  • 2 1/4 teaspoons instant dry yeast (1 standard package)
  • 1/2 cup water
  • 1/4 cup milk (I used almond milk here but any milk should work fine)
  • 3 tablespoons unsalted butter
  • 1 large egg, at room temperature
  • For the Vanilla Glaze:
  • 1 cup of confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons of milk OR heavy cream, more if needed to achieve desired consistency

    Instructions

    1. To make the Strawberry Filling:
    2. Place the chopped strawberries in a small saucepan over medium-heat. Cook for 6-8 minutes, stirring constantly, or until the strawberries are very soft and their juices have been released. Add in the sugar and cornstarch and continue to cook - and stir - for another 1-2 minutes. The mixture will thicken up dramatically during this time. Remove pan from heat and transfer the filling into a small bowl. Chill filling completely before use.
    3. To make the Dough:
    4. In a large bowl combine 2 1/4 cups of the flour, the granulated sugar, salt, and yeast; mix well to evenly combine. Set aside.
    5. In a small saucepan over medium heat, warm the water, milk, and butter until the butter is completely melted and the mixture is hot to the touch but not scalding (it should be between 110-115 degrees F). Stir the liquid mixture into the flour mixture. Add in the egg, then add in at least 1/3 of additional flour. You may need to add up to 1/2 cup of additional flour. Your dough is at the right consistency when it gently pulls away from the side of the bowl and is slightly elastic in consistency.
    6. Scoop the dough out and transfer it to a lightly floured work surface; gently knead the dough by hand for 3 minutes. Lightly spray a clean bowl with non-stick spray, then set the ball of dough inside. Cover the bowl with plastic wrap and set aside to rest for 20 minutes.
    7. After the 20 minutes have passed, roll the dough out into a 14x8" rectangle. Spread the cooled strawberry filling on top, leaving a 1" boarder around the edges. Roll the dough up tightly along the edge (jellyroll/cigar style), letting it rest on the seem. Cut the roll into 10-11 pieces (I got exactly 11), then arrange them in a lightly greased 9" round or square baking dish. Loosely cover the rolls with plastic wrap and set them in a warm, draft-free place to rise for 1 1/2 hours.
    8. Once the rolls have doubled in size, preheat the oven to 375 degrees (F). When the oven comes to temperature, bake the rolls for 25-30 minutes, or until slightly browned. After 15 minutes, you'll want to rotate the pan in the oven and cover the rolls with aluminum foil, to avoid heavy browning.
    9. To make the Vanilla Glaze:
    10. In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency. Drizzle over the rolls right before serving.
    11. Unglazed rolls can be frozen for up to 2 months.

    recipe adapted  >>>>>  here

    HAMBURGER STEAK AND GRAVY RECIPE

    HAMBURGER STEAK AND GRAVY RECIPE  | #Hamburgersteakrecipes #Easypeachcobblerwithfreshpeaches #Peachcobblerwithcannedpeaches #Easyfreshpeachrecipes #Cheeseburgerdip #Cannedpeachcobblerrecipe #Hamburgerandgravyrecipe #Smotheredsalisburysteakmeatballs #Recipeswithhamburgermeat #Hamburgersteakgravyrecipe #Hamburgersteakswithoniongravy #Cookingrecipes

    Ingredients

    • 1 1/4 pounds ground beef (85% lean)
    • 2 tsp Worcestershire sauce
    • 2 tsp Mc Cormicks Montreal Steak Seasoning
    • 1/4 cup crushed pork rinds* (or 1/4 cup breadcrumbs if not low carb)
    • 1/4 cup heavy cream
    • 1 tbsp fresh minced parsley
    • 1 tsp oil
    • salt and pepper
    Mushroom and Onion Gravy Recipe
    • 1/4 cup diced onions
    • 8 oz sliced button mushrooms
    • 1/4 cup water
    • 1/3 cup heavy cream
    • 2 tbsp whisky (brandy,bourbon, or rum) (optional)
    • 1 tsp beef base (bouillon)
    • 1 tbsp butter

    Instructions

      Preparation:
      1. Make a panade by soaking the pork rinds (or bread crumbs) in 1/4 cup of heavy cream until absorbed - about 10 minutes. Mince the parsley and finely dice the onions.
      2. Method:
      3. Add the ground beef to a medium bowl, breaking it up as you do. Sprinkle the Worcestershire sauce, steak seasoning, and parsley over the beef. Add the soaked pork rinds (or bread crumbs). Mix with a hand mixer until the ingredients are just combined.
      4. Divide the seasoned ground beef into 4 even portions and form into patties. Season the outside with salt and a hefty amount of coarse black pepper. (Lots of pepper gives the hamburger steak a wonderful savory flavor.)
      5. Cook:
      6. Place a large skillet or saute pan over medium high heat. When hot, add 1-2 teaspoons of oil and swirl to coat the pan.
      7. Add the hamburger steaks and cook for approximately 3 minutes per side. Remove the steaks from the pan and cover loosely with foil. Turn the heat down to medium.
      8. If there is not a lot of oil left in the pan, add 1 tablespoon of butter and the mushrooms, stirring to coat all of the mushrooms. Cook for 1 minute. Stir and push the mushrooms to the sides of the pan. Spread the onions in the center of the pan and cover for 1 minute.
      9. Add the beef base and stir. Next, add the whisky and water, stirring to bring up any browned bits that may still be stuck to the bottom of the pan. Add the heavy cream and any accumulated juices from the hamburger steaks. Bring to a fast simmer, reducing the sauce until it thickens. Stir in 1 tbsp of butter to give the sauce a nice sheen. Adjust seasoning with salt and pepper to taste.
      10. Serve the sauce over the hamburger steaks. It's not a lot of sauce, but it's very flavorful and satisfying. Serves 4.
      11. Alternately: After the sauce thickens add the hamburger steaks back to the pan to reheat for a few minutes. Turn the heat down to low and loosely cover with foil. Serve with sauce spooned over top.

      recipe adapted  >>>>>  here

      Friday, January 24, 2020

      Chocolate Cake with Raspberry Frosting

      Chocolate Cake with Raspberry Frosting | #Cupcakecakes #Cakedesserts #Dessertrecipes #Cakefrosting #Yummycakes #Eatcake #Pineapplefillingforcake #Strawberrymoussecakefilling #Chocolatecakestrawberryfilling #Cakefillingrecipeseasy #Cakefrosting #Cakedesserts


      Ingredients

      • 1 and 3/4 cups all-purpose flour
      • 3/4 cup cocoa powder , dutch process preferred
      • 1 and 1/2 teaspoon baking powder
      • 1 teaspoon baking soda
      • 1/2 teaspoon salt
      • 1/2 cup vegetable oil
      • 2 cup granulated sugar
      • 2 large eggs
      • 2 teaspoons vanilla extract
      • 1 cup buttermilk , room temperature
      • 1 cup very hot coffee , or boiling water
      • For the Raspberry Buttercream
      • 2 cups fresh raspberries
      • 1 cup unsalted butter , softened to room temperature
      • 3 and 1/2 to 4 cups powdered sugar
      • 2-3 tablespoons whipping cream

      Instructions

      1. Make the Chocolate Cake
      2. Preheat the oven to 350F degrees. Grease and flour a 9x13 inch baking pan and set aside.
      3. In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt. In a separate large bowl using a stand or hand-held electric mixer, beat together the oil, sugar, eggs and vanilla on medium speed until combined. Turn the mixer down to low speed and beat in the buttermilk, followed by the flour mixture. Turn off the mixer and scrape down the sides of the bowl as necessary. Then with the mixer on low speed carefully beat in the hot coffee (or boiling water).
      4. Pour the batter into the prepared pan, and bake for about 30-35 minutes or until an inserted toothpick comes out clean. Allow the cake to cool fully before frosting.
      5. Make the Raspberry Frosting
      6. Put the raspberries in a blender or food processor and process. Put the mixture through a strainer, using a spoon to push through the juice and discard the seeds. Doing this about 1/4 of the raspberries at a time will make the process easier.
      7. Pour the raspberry puree (without the seeds) into a small saucepan. Heat over medium heat stirring frequently. Allow the mixture to boil and reduce in volume. You want to boil off as much of the water as possible so that you're left with a thick mixture. I boiled mine for about 10 minutes, at the end you'll know you're done when you have about 1/4 cup to 1/3 cup in thick raspberry puree. Allow the raspberry puree to cool fully. It must be cold before moving on with the raspberry frosting.
      8. To make the raspberry frosting, in a large bowl using a stand or hand-held electric mixer beat the butter on medium speed until softened and fluffy. Then turn the mixer down to low speed and carefully beat in 3 and 1/2 cups of powdered sugar. Once fully combined add in 1/4 cup of the cold raspberry puree. It must be cold before adding it to the frosting, otherwise your frosting will separate. Then beat in the raspberry puree, followed by the whipping cream 1 tablespoon at a time. Add in an additional 1/2 cup powdered sugar if the frosting is too thin.
      9. To frost the cake, I like to first put it in the freezer for 20 minutes. This helps to reduce cake crumbs from lifting into the icing. Then frost the cake using a flat edge knife. Cut and serve.

      Recipe has been adapted from >>>>>  here

      Saturday, January 18, 2020

      Spicy Chicken Lazone Pasta

      Spicy Chicken Lazone Pasta | #Pastarecipes #Lowcarbmeals #Healthydinnerrecipes #Ketodinnerrecipes #Cleaneatingrecipes #Spicychickenrecipes #Picadillorecipemexican #Spicychickenlazonepasta #Skirtsteakrecipescrockpot #Carnemolida #Cookingrecipes #Mexicanfoodrecipes




      Ingredients

      • Seasoning Mixture
      • 1 tsp sea salt
      • 2 tsp Creole seasoning (or Cajun seasoning)
      • 2 tsp paprika powder
      • 1 tsp onion powder
      • 2 tsp garlic powder
      • 1/4 cup all purpose flour
      • Chicken
      • 1 tbsp olive oil
      • 1 tbsp butter
      • 1 lb chicken tenders
      • Sauce:
      • 4 tbsp butter
      • Remaining seasoning mixture
      • 2 cups heavy cream
      • 1 tsp paprika
      • Pasta
      • 8 oz. linguine
      • 2 tbsp parsley chopped
      • 1/2 cup Pasta water (reserve it)


      Instructions

      1. In a small bowl, combine salt, Creole seasoning, paprika powder, onion powder, garlic powder, and flour. Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce.
      2. Preheat large saute pan, add olive oil and melt butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes (3-4 minutes per each side). Remove from the pan.
      3. Add 4 tablespoons of butter to the empty skillet and add remaining seasoning mixture into the butter until cook it until flour is no longer raw. Add more paprika and heavy cream into the skillet. Bring to a boiling point.
      4. Lower heat and simmer 3-4 minutes. Taste the sauce and adjust seasoning to your liking.
      5. Pasta :
      6. Boil pasta in salty water, drain, but do not rinse. Reserve 1/2 cup of pasta water. If you think the sauce needs thinning, add reserved pasta water to the sauce. Add it slow - as much as you would like to have according to your liking.
      7. Add cooked pasta into the sauce and stir until fully coated. Add chicken into the skillet with pasta to reheat.
      8. Serve with sauce spooned over chicken and pasta, and sprinkled with chopped parsley.

      recipe adapted >>>>>  here


      Thursday, January 9, 2020

      CHERRY LIME MOJITO

      CHERRY LIME MOJITO | #CHERRY #LIME #MOJITO #Cocktaildrinks #Fundrinks #Yummydrinks #Nonalcoholic #Mixeddrinks #Nonalcoholicdrinks #Cocktaildrinks #Yummydrinks #Fundrinks #Refreshingdrinks #Nonalcoholic #Partydrinks



      Ingredients

      • (If you'd like to make your own simple syrup, this recipe makes around 1¾ cups)
      • 1 cup granulated sugar
      • 1 cup water
      • For The Cherry Lime Mojito:
      • 6 cherries — , stems removed, pitted
      • juice from 1 lime
      • 12 mint leaves
      • 2 oz white rum
      • 2 oz simple syrup
      • 1 cup crushed ice
      • 1/2 cup club soda
      • For Garnishing:
      • fresh cherry
      • lime wedges
      • mint leaves


      Instructions

      1. For The Simple Syrup:
      2. Prepare simple syrup, by combining 1 cup sugar and 1 cup water and bringing it to a boil. Stir to let sugar dissolve and remove from heat. Let syrup cool.
      3. For The Cherry Mojito:
      4. In a sturdy glass, combine cherries, mint leaves, rum and simple syrup. Muddle to extract juices from mint leaves and cherries. Add ice and then top with soda water.
      5. Garnish with lime wedges, mint leaves and fresh cherry. Serve immediately.

      recipe adapted >>>>>  here


      Sunday, January 5, 2020

      Creamy Garlic Parmesan Chicken

      Creamy Garlic Parmesan Chicken | #Shrimpdinnerideas #Lasagnasoupeasy #Creamygarlicparmesanchicken #Groundbeefrecipeshealthy #Quickandeasydinnerrecipes #Souprecipeshealthy #Bakedchickenrecipes #Lowcarbmeals #Healthychickenrecipes #Ketochickenrecipes #Ketodinnerrecipes #Airfryerrecipes

       

        Ingredients

      • 4 small-medium chicken breasts or 2 large halved
      • salt and pepper to taste
      • 2 tablespoons olive oil
      • 3-4 cloves garlic minced
      • 1 cup light cream or half & half, or heavy cream
      • 1 tablespoons Italian seasoning or oregano
      • 1/2 cup parmesan cheese grated
      • 1 cup spinach chopped (optional)

        Instructions

      1. Season chicken with salt and pepper. Heat olive oil in a large heavy skillet or pan. Add chicken to the pan and cook for 5-6 minute per side or until the outside is golden and the chicken is cooked through (cooking times will vary depending on the thickness of the chicken breasts).
      2. Remove chicken from the pan, reduce heat to low-medium, and add garlic; stir for 30 seconds. Add the cream or half and half, Italian seasoning, and parmesan cheese. Stir to combine. Stir in 1 cup of chopped spinach if desired. Simmer for another 2-3 minutes.
      3. Return chicken to the pan and simmer for another minute then turn off heat. Spoon sauce over chicken. Serve with pasta or veggies.

      recipe adapted  >>>>>  here