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