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

Wednesday, February 12, 2020

Apple Fries

Apple Fries | #Applefrittersrecipeeasy #Fallcookies #Appledessertrecipes #Bloomingapples #Appledeserts #Cookierecipes #Applefrieswithcarameldip #Airfryerdessertrecipes #Cookingrecipes #Deliciousdesserts #Sweetrecipes #Appledesserts

Ingredients

  • 3 large Granny Smith Apples peeled, cored and cut into wedges
  • 3/4 cup milk I use 1%
  • 1 cup flour
  • 1 egg
  • 1 teaspoon baking powder
  • 1/2 cup + 2 tablespoons granulated sugar divided use
  • 1 tablespoon cinnamon
  • oil for frying
  • 1 cup caramel sauce or caramel dip
  • mint sprigs for garnish optional

Instructions

  1. In a medium bowl, mix together the milk, flour, egg, baking power and 2 tablespoons of sugar. Stir until smooth.
  2. Place the remaining sugar and cinnamon on a plate; stir to combine.
  3. Heat 1 inch of oil in a pot to 350 degrees F.
  4. Dip each apple slice into the batter, then add to the pot of oil. Cook 4-5 apple slices at a time for 3-4 minutes or until golden brown, turning occasionally.
  5. Remove the apples from the oil and immediately roll in the cinnamon sugar mixture.
  6. Repeat the process with the remaining apples.
  7. Serve your apple fries immediately with caramel sauce. Garnish with mint sprigs if desired.

recipe adapted >>>>>  here

Wednesday, February 5, 2020

INSTANT POT OR SLOW COOKER AFRICAN-INSPIRED PEANUT STEW

INSTANT POT OR SLOW COOKER AFRICAN-INSPIRED PEANUT STEW | #Healthyinstantpotrecipes #Instapotchickenrecipes #Dinnerideas #Instantpotrecipesdinners #Instantpotparmesanchickenandrice #Instantpotchickenandricerecipes #Dumpinstantpotmeals #Easyinstantpotrecipesforbeginners #Instantpotchickenburritobowl #Easyinstantpotdinner #Instantpotchickenrecipes #Instantpotdumpdinners

 

Ingredients

  • 1 tbsp coconut or olive oil
  • 4 cloves garlic minced
  • 2 small yellow onions, diced
  • 2 sweet potatoes, cubed
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 2 cups vegetable broth
  • 1/3 cup peanut butter
  • 1 796mL can crushed tomatoes
  • 1 can chickpeas, drained and rinsed
  • 1 red pepper, chopped
  • 2 cups spinach, chopped
  • 1/2 cup chopped cilantro (plus more for garnish)
  • 1/4 cup chopped peanuts
  • 3 cups cooked basmati rice (optional side)

Instructions

  1. Add all ingredients to slow cooker except for chickpeas, red pepper, spinach, cilantro, peanuts and rice. Cook on high for 6 hours, or low for 8 hours.
  2. Within the last half hour of cooking time, add chickpeas and red pepper. When ready to serve, stir in spinach and cilantro, reserving a bit of cilantro or serving more for garnish. Top each bowl with peanuts and serve with basmati rice.
  3. INSTANT POT INSTRUCTIONS: Dump everything into the Instant Pot in order that it appears listed above except for red pepper, spinach, cilantro, peanuts and rice. Cook on high pressure for 2 minutes and then do a quick release of the pressure. Remove lid, then stir in red pepper and spinach. Top each bowl with peanuts and serve with basmati rice.

recipe adapted  >>>>>  here

Sunday, February 2, 2020

Crispy Blackberry Honey Jalapeno Chicken Wings Recipe

Crispy Blackberry Honey Jalapeno Chicken Wings Recipe | #Mangohabanerowings #Saltandvinegarchickenwings #Saltandvinegarwingsbaked #Chickenwingrecipes #Cookingrecipes #Chickendishes #Cookingrecipes #Blackberryrecipesbreakfast #Chickenwingrecipes #Chickendishes #Poultryrecipes #Dessertrecipes

Ingredients

  • CRUST
  • 1 1/4 cup (167g) vanilla wafer crumbs
  • 1/4 cup (56g) salted butter, melted
  • 1 1/2 tbsp (20g) sugar
  • CHEESECAKE FILLING
  • 8 oz (226g) cream cheese, room temperature
  • 16 oz (452) mascarpone cheese, room temperature
  • 1/4 cup (52g) sugar
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 2 tsp vanilla extract
  • KAHLUA MIXTURE*
  • 3 tbsp (45ml) warm water
  • 2 tbsp (30ml) instant espresso powder
  • 1 cup (240ml) Kahlua
  • 12 ladyfingers
  • KAHLUA WHIPPED CREAM
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/4 cup (60ml) Kahlua mixture (remaining from above), cold
  • 10 tbsp (73g) powdered sugar
  • Cocoa, optional

Instructions

  1. Rinse the chicken wings with cold water and drain. Meanwhile prepare a large baking dish with the gluten free flour and salt.
  2. Bring a large heavy pot with several inches of vegetable or peanut oil up to 375 degrees.
  3. While you are waiting for the oil to come to temperature, add the chicken wings to the flour and salt mixture and toss to coat lightly in the flour. You will probably have to do this in two batches (same with the frying.)
  4. When the oil is at the appropriate temperature (I always use a thermometer for deep frying) gently add the chicken wings to the oil.
  5. While the chicken wings are frying (stir and flip occasionally over about 12 minutes) begin the sauce.
  6. In a small saucepan over medium heat, add the olive oil and the garlic, onions and jalapeno. Sprinkle with kosher salt and cook until soft 3-4 minutes.
  7. Add the frozen blackberries and the honey and simmer until the fruit is hot and bubbly, about 5 minutes.
  8. Throw everything in the jar of a blender and puree on high until you have a smooth sauce. Season to taste with kosher salt and set aside.
  9. Remove the golden chicken wings from the fry oil at the 12 minute mark and transfer them to a large bowl.
  10. Add half the sauce (if you have split them into two batches for frying purposes) and toss them to coat.
  11. Serve hot with fresh blackberries and finely cut green onions to garnish.

recipe adapted  >>>>>  here