Monday, October 7, 2019

Baked Cinnamon Cream Cheese Roll-Ups

Baked Cinnamon Cream Cheese Roll-Ups | #Breakfastideas #Blueberrypancakes #Healthybreakfastrecipes #Cookingrecipes #Yummybreakfast #Breakfastdishes #Foodvideos #Brownieswithfrosting #Lunchladybrowniesrecipe #Ooeygooeybuttercake #Cookingvideos #Chocolatebrownies



Ingredients

  • 4 oz cream cheese , softened
  • 3 Tbs powdered sugar
  • 10-12 slices bread (any kind)
  • 1 tsp cinnamon
  • ½ cup sugar
  • ½ cup butter , melted


Baked Cinnamon Cream Cheese Roll-Ups | #Breakfastideas #Blueberrypancakes #Healthybreakfastrecipes #Cookingrecipes #Yummybreakfast #Breakfastdishes #Foodvideos #Brownieswithfrosting #Lunchladybrowniesrecipe #Ooeygooeybuttercake #Cookingvideos #Chocolatebrownies

Instructions

  1. Preheat the oven to 350F.
  2. Slice the crusts off the bread
  3. Using a rolling pin, flatten the bread out.
  4. Combine the cream cheese and powdered sugar until smooth.
  5. Lay out 2 shallow dishes (I use pie plates sometimes)
  6. Combine the sugar and cinnamon until well combined and add to one of the shallow dishes.
  7. In the other, add the melted butter.
  8. Spread each slice of bread thickly with the cream cheese mixture.
  9. Roll up tightly, dip in the butter, then the sugar and place on a baking sheet.
  10. Bake for 20 minutes until lightly browned.
  11. Devour.

Recipe adapted >>>>>  here

Crazy Good Beef And Broccoli

Crazy Good Beef And Broccoli | #Lunchideas #Dinnerideashealthy #Easydinnerideas #Steakandbroccolistirfry #Healthysteakrecipes #Beefandbroc #Quickeasydinner #Asiannoodles #Easysteakrecipes #Chickenandbroccolicasserolerecipes #Dinnerideas #Minutesteakrecipes

Ingredients

  • 1 pound flank steak sliced into 1/4 inch thick strips
  • 5 cloves garlic minced
  • 3 cups small broccoli florets
  • 2 tablespoons corn starch
  • 1/2 cup beef stock
  • 1 tablespoon canola oil
  • For the sauce:
  • 2 teaspoons corn starch
  • 1/4 cup brown sugar
  • 1/2 cup low sodium soy sauce

Instructions

  1. Toss sliced beef in a large bowl with corn starch.
  2. Heat canola oil in a pan over medium heat for a few minutes. Add sliced beef and cook until it browns, a few minutes, stirring frequently. Transfer to a plate and set aside.
  3. Add broccoli and garlic to the pan, and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
  4. While waiting for the broccoli to cook, combine all of the sauce ingredients in a bowl and mix well.
  5. Add the reserved beef and sauce to the pan, and stir. Let simmer for 5 minutes so the sauce thickens a bit.
  6. Serve beef and broccoli over cooked white rice.

Recipe adapted >>>>>  here

PALEO PUMPKIN BARS












PALEO PUMPKIN BARS | #Paleofallrecipes #Glutenfreedesserts #Healthyrecipes #Dessertrecipes #Glutenfreebaking #Healthydesserts #Glutenfreedesserts #Glutenfreebaking #Glutenfreecooking #Glutenfreesweets #Glutenfreeeating #Glutenfreetreats




Ingredients

  • Paleo Pumpkin Bars:
  • ¼ cup almond butter
  • ¼ cup coconut sugar
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • 2 cups almond flour
  • 2 tablespoons almond milk
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract
  • Maple Frosting:
  • 1 1/4 tablespoons coconut flour
  • 1 tablespoon coconut sugar
  • 1/2 cup grass-fed butter ghee, or coconut oil, softened
  • 1/3 cup maple syrup
  • 1/4 teaspoon cinnamon
  • 2 1/2 tablespoons coconut milk






Instructions

  1. To make the bars, preheat the oven to 350 degrees F. Grease and line an 8x8 baking dish and set aside.
  2. Combine the almond flour, salt, baking soda, baking powder and pumpkin pie spice in a small bowl and mix well. Set aside.
  3. In a medium to large microwave safe bowl, add the coconut oil and almond butter together. Place in the microwave and heat on high for 30 seconds. Stir well and place back in the microwave to heat completely. Remove from microwave and stir until combined. Add the coconut sugar, maple syrup, vanilla and almond milk to the almond butter and coconut oil and stir until well-combined. Add the pumpkin puree and stir well.
  4. Add the dry ingredients to the wet ingredients and stir well until all ingredients are combined.
  5. Pour mixture into the prepared pan and place in the oven for 30-35 minutes, until center is set. Bars will be slightly moist. Allow to cool in pan for 15 minutes then place the bars in the pan in the refrigerator for at least 30 minutes, or up to a few days.
  6. While the bars are cooling, prepare the frosting. In a medium bowl, beat the grass-fed butter or ghee until smooth and creamy, about 1 minute. Add the maple syrup, cinnamon, coconut flour, coconut milk and coconut sugar and beat will until combined, about 2 minutes. If you're using ghee add an additional tablespoon of coconut flour. When bars are completely cool, remove them from the pan and cover them with the frosting. Chill in the refrigerator again for 15 minutes. Cut and enjoy! Or keep in the refrigerator for up to one week or in he freezer for one month.



Recipe adapted >>>>>  here




Rated 4.9/5 based on 837 customer reviews




SWEET POTATO CHICKEN POPPERS








SWEET POTATO CHICKEN POPPERS (PALEO, AIP & WHOLE 30) | #Whole30recipes #Whole30breakfast #Healthykoreanbeefbowl #Whole30snacks #Mealpreprecipes #Wholefoodrecipes #Whole30recipes #Whole30snacks #Aiprecipes #Paleosnacks #Sweetpotatochickenpoppers #Whole30snacks





Ingredients

  • 1 lb ground chicken (uncooked)
  • 2 cups uncooked sweet potato, finely grated (I used a wide cheese grated like this or you can use your food processor)
  • 2–3 sprigs green onion, chopped fine
  • 2 tbsp coconut oil + 1 tsp for greasing the baking sheet
  • 2 tbsp coconut flour (I recommend this brand )
  • 1/2 tsp black pepper (omit for AIP)
  • 1 tsp sea salt
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • Optional: 1 tsp paprika or chili powder (not AIP but adds a kick!)






Instructions

  1. Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil
  2. Combine all of the ingredients in a large mixing bowl and thoroughly mix.
  3. Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-25 poppers) and place them on the baking sheet
  4. Place in the oven for 25-28 minutes, flipping halfway through. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further. Remove from the oven when thoroughly cooked through
  5. Allow to cool and serve with your favorite sauce! These are made for dipping so pair them with guacamole, ketchup, mustard, etc!



Recipe adapted >>>>>  here




Rated 4.9/5 based on 983 customer reviews




STRAWBERRY CUCUMBER SPINACH SALAD WITH APPLE CIDER VINAIGRETTE






STRAWBERRY CUCUMBER SPINACH SALAD WITH APPLE CIDER VINAIGRETTE | #Spinachstrawberrysaladrecipes #Southwestchickensalad #Spinachbaconsalad #Strawberrywalnutspinachsalad #Healthysidedishes #Vegetarianmeals #Spinachstrawberrysaladrecipes #Strawberrysaladrecipe #Summersaladrecipes #Strawberrywalnutspinachsalad #Saladrecipesvideos #Fetacheeserecipes





Ingredients

  • FOR THE SALAD:
  • ¼ cup toasted walnuts
  • 1 ½ cup English cucumbers (I used the mini variety), sliced
  • 1 cup strawberries, sliced
  • 1 medium sweet apple, cored and chopped into cubes
  • 3 ounces feta cheese, crumbled
  • 6 packed cups baby spinach
  • FOR THE VINAIGRETTE:
  • ¼ cup extra virgin olive oil
  • Salt and pepper
  • 1 tbsp pure honey
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar






Instructions

  1. In a small bowl, whisk together the vinaigrette ingredients until well combined. Taste and adjust the dressing to your preference. Set aside.
  2. In a large bowl, combine the salad ingredients, then drizzle the desired amount of vinaigrette on top. Toss to combine. Serve immediately.



Recipe adapted >>>>>  here




Rated 4.9/5 based on 983 customer reviews




Saturday, September 14, 2019

CHOCOLATE CHIP SCONES

CHOCOLATE CHIP SCONES | #Ideasyoumightlove #Roundsteakandgravy #Buntcakerecipes #Dinnerideasfamilymaindishes #Dinnerrecipesforfamilymaindishes #Twinkiebundtcake #Healthyraspberryrecipes #Starbucksblueberryscones #Dessertrecipes #Sweetbread #Cookingrecipes #Breakfastbreads #Coffeecake



Ingredients

  • FOR THE SCONES
  • 2 cups (250g) plain/all-purpose flour
  • 1/2 cup (100g) caster/granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • 1 large egg
  • 1/2 cup (120ml) heavy cream
  • 2 teaspoons vanilla extract
  • 1 cup (175g) chocolate chips
  • FOR THE GLAZE
  • 1 cup (125g) icing/powdered sugar
  • 1 - 2 tablespoons milk

Instructions

  1. For the Scones
  2. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with parchment paper or a silicone mat, and set aside.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and, using a pastry cutter, fork, or your fingertips, work it into the mixture until it resembles coarse crumbs. You may also use a food processor. Fold in the chocolate chips.
  4. In a separate bowl, whisk together the egg, cream, and vanilla until combined. Pour into the flour mixture and gently fold in until a soft dough is formed. Do not overmix.
  5. Turn the dough out onto a lightly floured surface, and shape into an 8-inch round disc. Cut into 8 wedges, and transfer them to the prepared baking tray.
  6. Lightly brush each scone with heavy cream, then bake for 20 - 25 minutes or until lightly golden and cooked through. Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool slightly whilst preparing the glaze.
  7. For the Glaze
  8. Whisk together the icing sugar and milk until smooth and runny. Drizzle over warm or room temperature scones and enjoy!

recipe adapted  >>>>>  here

Thursday, September 12, 2019

CHEESY CHICKEN TORTILLA SOUP

CHEESY CHICKEN TORTILLA SOUP | #Souprecipeseasy #Cheesychickenenchiladasoup #Latinfood #7cantacosoup #Cheesychickentortillasoup #Mexicanpartyfood #Cheesychickentortillasoup #Tortellinirecipessoup #Cookingrecipes #Delicioussoup #Soupsandstews #Soupandsalad

Ingredients

  • 1 tablespoon olive oil
  • 1/2 of 1 yellow onion, diced (optional)*
  • 1 teaspoon minced garlic
  • 1 can (10 ounces) red enchilada sauce (I use mild)
  • 1 can (10.5 ounces) fire-roasted diced tomatoes with green chiles added in, undrained
  • 1 can (15 ounces) chili beans in mild sauce (found near kidney beans in the grocery store)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) fire-roasted corn, drained
  • 3 and 1/4 cups Swanson Chicken Stock** (you can use Swanson Chicken Broth)
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon paprika
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 and 1/2 teaspoons chili powder
  • 4 ounces full fat cream cheese, softened
  • 1 package (8 ounces) sharp cheddar cheese, freshly grated
  • 2 cups pre-shredded rotisserie chicken
  • Toppings: tortilla strips, sour cream, avocado, fresh lime, and fresh cilantro

Instructions

  1. Place a large dutch oven or pot over medium high heat and add the olive oil. While that oil is heating, give a quick dice to the yellow onion. Alternatively add a pre-chopped onion (or frozen chopped onion) to the oil once it is hot and shimmering. Saute, stirring occasionally for 3-4 minutes. (While the onion is cooking, open and prepare cans.
  2. Add in the garlic and stir for another 30 seconds. Pour in the enchilada sauce, the undrained fire-roasted diced tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and chicken stock or broth. Stir to combine and increase the heat to high. While it's heating through to a boil, add in the cumin, paprika, seasoned salt, pepper, and chili powder. Stir again.
  3. Meanwhile, cube the cream cheese into small cubes (it should be very softened -- melt in microwave). Once the soup is boiling, stir in the cream cheese. Let that melt down a bit while you grate the cheddar cheese.
  4. Briskly whisk the soup until the cream cheese completely melts into the soup. Stir in the grated cheddar cheese and stir until melted. Stir in the rotisserie chicken.
  5. Serve with your favorite toppings such as sour cream (we use fat free), a chopped avocado, fresh lime juice, tortilla strips, fresh chopped cilantro, pico de gallo, guac, etc. -- whatever you like best!

recipe adapted  >>>>>  here

SAUSAGE STUFFED SHELLS WITH SPINACH RECIPE

SAUSAGE STUFFED SHELLS WITH SPINACH RECIPE | #Hamburgermeatrecipes #Tortellinirecipescrockpot #Crockpottortellinisoup #Sandwichrecipes #Spinachtortellinisoup #Paninirecipes #Chickencacciatore #Foodrecipesfordinner #Stuffedshellsrecipe #Sausagepastarecipes #Dinnerideaseasy #Foodrecipeseasy 


Ingredients

  • 1 package jumbo pasta shells 16oz
  • 4 cups ricotta or cottage cheese
  • 12 oz shredded mozzarella cheese
  • 2 Eggs lightly beaten
  • 4 tsp garlic powder *see note
  • 1 tsp dried oregano
  • 3/4 cup parmesan grated or shredded is fine
  • 45 oz spaghetti sauce large jar
  • 4 cups spinach rough chopped and stems removed if you prefer
  • 1 lb ground Italian sausage
  • dried parsley for garnish
  • 1/2 tsp pepper optional

Instructions

  1. In a skillet over medium heat, brown and crumble the sausage. Drain any excess fat and remove from heat. In the same saucepan, cook spinach until wilted or about 1-2 minutes. Cook the shells according to package directions (I cook them until they are pliable for filling and no more).
  2. In a mixing bowl, combine the ricotta, 8oz of mozzarella, 1/2 cup of parmesan, eggs, oregano, garlic powder, and pepper (optional). Stir in the spinach.
  3. Coat the bottom of a 9x13in pan with the entire jar of spaghetti sauce. Spoon the cheese mixture into the shells and place shells open side up, very close together in the dish. There will be more shells than will fit into this pan and you can either make a second smaller pan (5×8 is good) or freeze for future use. Sometimes the shells also break in the box so this is fine.
  4. Sprinkle the sausage over the top of the shells. Then sprinkle with the remaining 4oz of mozzarella and 1/4 cup of Parmesan cheese.
  5. Cover with aluminum foil and bake at 350 degrees F for 25-35 minutes or until the cheese is bubbly. If you like a cheesy crust, you may broil it uncovered for 3-5 minutes (watch closely). Let stand 10 minutes before serving.

recipe adapted >>>>>  here

Wednesday, September 11, 2019

Chorizo, Potato, and Queso Burritos Recipe For Breakfast

Chorizo, Potato, and Queso Burritos Recipe For Breakfast | #Healthyrecipes #Wholefoodrecipes #Breakfastrecipes #Glutenfreebreakfasts #Paleoglutenfree #Cookingrecipes #Brunchrecipes #Breakfastpizzarecipe #Breakfastcasserole #Brunchideas #Breakfastideasvideos #Breakfastburritorecipe

Ingredients

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

Instructions

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

recipe adapted  >>>>>  here

Thursday, September 5, 2019

Easy Teriyaki Salmon Recipe

Easy Teriyaki Salmon Recipe | #easyteriyakisalmonrecipe #Salmonfilletrecipes #Teriyakisalmoneasy #Salmonsauce #Salmonincastironpan #Salmonrecipesteriyaki #Honeysalmonrecipes #Salmonrecipeshealthy #Easysalmonrecipesbaked #Grilledsalmonrecipes #Honeyglazedsalmon #Salmonrecipesteriyaki #Salmonrecipesbakedteriyaki

Ingredients

  • *NOTE: Prep time does not include marinating time*
  • 1 tablespoon oil
  • 4 salmon filets, skinless
  • 1 clove garlic, minced
  • ½ teaspoon ginger, minced
  • ¼ cup low sodium soy sauce (It is important to use low sodium. I find regular makes the sauce too salty)
  • ⅛ cup water
  • 2-3 tablespoons brown sugar (depending on how sweet you like it)
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • green onions for garnish, if desired
  • sesame seeds for garnish, if desired

Instructions

  1. Add garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice wine vinegar and sesame oil to a medium bowl.
  2. Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside.
  3. Place salmon filets in the ziplock bag and marinate for 30 minutes.
  4. Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan (I had to cook two at a time).
  5. Cook 3-4 minutes on each side until desired doneness.
  6. Meanwhile heat the reserved marinade in the saucepan and bring to a simmer.
  7. Add cornstarch and water to a small bowl and whisk to combine.
  8. Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.
  9. Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.

recipe adapted  >>>>>  here

Wednesday, September 4, 2019

Banana Bread Brownies

Banana Bread Brownies | #Strawberrybrowniesrecipe #Bananabrownierecipe #Bananadessertrecipes #Strawberryblondiesrecipe #Bananabreadbrowniesrecipe #Bananabreadbrownieswithbrownbutter #Weightwatcherscheesecakegreekyogurt #Weightwatchersstrawberrycheesecake #Wwcheesecakegreekyogurt #Bananabreadbrownies #Weightwatchersbananabread #Weightwatchersbreakfast

Ingredients

  • Brownies:
  • 2 eggs
  • 3 bananas, mashed
  • 1 1/2 cups sugar
  • 1 cup sour cream
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup walnuts,chopped
  • Frosting:
  • 1/2 cup butter
  • 3 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 tablespoons milk

Instructions

  1. Heat oven to 375°F. Grease a 13 x 9 inch pan.
  2. For the brownie,
  3. In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.
  4. Blend in bananas and vanilla extract.
  5. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
  6. Spread batter evenly into pan. Bake 25 minutes or until golden brown.
  7. Cool slighty (warm but not hot) and frost with frosting.
  8. For frosting,
  9. Heat butter in a large saucepan over medium heat.
  10. Watch carefully when it reaches a medium brown color turn off heat, whisk in powdered sugar at a time, adding milk as it thickens, then add in vanilla.
  11. Pour over the warm banana bread brownies immediately, and smooth with a spatula, butter knife, or frosting spatula.
  12. Cool completely before cutting.

recipe adapated >>>>>  here

Tuesday, August 27, 2019

Healthy Buffalo Cauliflower Bites

#Airfriedcauliflower #Airfryervegetables #Buffalocauliflowerketoairfryer #Airfryrecipes #Airfrierrecipes #Bestairfryers #Vegetarianrecipes #Cauliflowerrecipes #Healthydinnerrecipes #Easyhealthysnacks #Califlowerrecipes #Veganrecipes



Ingredients

  • 6 cups of fresh cauliflower florets
  • 2 teaspoons garlic powder
  • a pinch of salt
  • a pinch of pepper
  • 1 tablespoon butter, melted
  • ¾ cup Frank's RedHot hot sauce


Instructions

  1. Preheat oven to 450.
  2. Spray a baking sheet with olive oil. Set aside.
  3. Mix the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl.
  4. Add the cauliflower into a large gallon-sized bag, pour the buffalo sauce into the bag. Shake until the cauliflower florets are fully coated.
  5. Spread on a baking sheet.
  6. Bake for 20 minutes.
  7. Serve with ranch or blue cheese dressing.

recipe adapted >>>>>  here

Monday, August 26, 2019

Chocolate Peanut Butter Cake Recipe

Chocolate Peanut Butter Cake | #Cakeideas #Cookiesandcreamcake #Chocolatebirthdaycake #Chocolateoreocake #Cupcakecakes #Oreodessert #Chocolatecakewithpeanutbuttericing #Chocolatecakepeanutbutterfrosting #Moistchocolatecake #Chocolatepeanutbuttercakeeasy #Homemadechocolatepeanutbuttercake #Reesespeanutbuttercake

Ingredients

  • 1 oz Unsweetened Bakers Chocolate
  • 2-3 tbsp Peanut Butter
  • 2 tbsp Butter
  • 1 tbsp Heavy Whipping Cream
  • 1 large Egg
  • 2 tbsp erythritol
  • 5-7 liquid Liquid Stevia
  • 1 tbsp Unsweetened Cocoa Powder
  • 2 tsp Coconut flour
  • 1/4 tsp Baking powder

Instructions

  1. Optional Make Ahead: In our video we made a frozen peanut butter disc to optimize peanut butter to chocolate ratio and it's also perfectly melty when you cut into the cake. You can also choose to dollop in 2-3 tbsp of peanut butter right into the middle.**To increase sweetness you may want to add 5 drops of stevia to the peanut butter.
  2. Combine bakers chocolate and butter and melt in a microwave safe bowl in bursts of 30 seconds.
  3. Add cream, egg and stevia drops to the chocolate and butter mixture. Set aside.
  4. Combine all dry ingredients: erythritol, coco powder, coconut flour and baking powder in a separate bowl.
  5. Mix the dry ingredients into the wet ingredients until you get a smooth uniform thick batter.
  6. Pour half the batter into your greased ramekin or springform pan. We use a 4" springform pan for this.
  7. Place the peanut butter right in the center without allowing it to run to the edges.
  8. Pour the second half over the peanut butter.
  9. Bake in a 400 degree oven for 13-15 minutes.
  10. You'll know it's done when the edges have firmed and the center is still a little jiggly/not fully cooked seeming.
  11. Serve immediately and enjoy!

recipe adapted >>>>>  here

Thursday, August 22, 2019

THE ULTIMATE CHICKEN NOODLE SOUP RECIPE

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



Ingredients

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

Instructions

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

recipe adapted >>>>>  here

The Best Keto Meatloaf Muffins

The Best Keto Meatloaf Muffins | #TheBestKeto #Meatloaf #Muffins #TheBestKetoMeatloafMuffins #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Ketodietmealplan #Ketogenicrecipes #Ketorecipesdinner #Ketomeatloafmuffins #Ketominimeatloaf #Lowcarbmeatloaf #Ketomeatloafrecipes #Ketodietrecipes #Ketofood #Ketodietrecipes

Ingredients

  • 1 lb Ground Beef
  • 1 Cup Chopped Onion
  • 1 Egg
  • 1 Cup Pork Panko, Bread crumbs substitute
  • 1/4 Teaspoon Onion Powder
  • 1/4 Teaspoon Garlic Powder
  • 1/4 Teaspoon Italian Seasoning
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Black pepper
  • 5 1/2 Tablespoons Trader Joes Organic Ketchup

Instructions

  1. Preheat oven to 350 F and grease a muffin pan
  2. In a bowl combine ground beef, chopped onion, egg, pork panko, onion powder, garlic powder, Italian seasoning, salt, pepper and knead together until well combined.
  3. Shape 1/4 cup of mixture into a puck shape and place into muffin pan. Should make 11 mini meatloaves
  4. Top each mini meatloaf with 1/2 tablespoon of Trader Joe's Organic Ketchup
  5. Bake for about 15 minutes

recipe adapted >>>>>  here

Coconut flour crepes

Coconut flour crepes | #Coconut #flour #crepes #Nocarbdiets #Ketodietrecipes #Lowcarbketo #Ketogenicdiet #Ketobread #Ketorecipeseasy #Ketodietrecipes #Ketorecipeseasy #Nocarbdiets

Ingredients

  • 4 eggs
  • 1 tablespoon extra virgin coconut oil melted
  • 1/4 cup almond milk or water
  • 1/4 cup coconut cream melted
  • 1/2 teaspoon vanilla extract - optional for savory filling
  • 2 tablespoons coconut flour
  • 1 tablespoon almond meal also known as almond flour/ground almond

Instructions

  1. In a large mixing bowl, add all the ingredients in this order: eggs, melted coconut oil, almond milk, coconut cream, vanilla extract, coconut flour and almond meal
  2. Using a whisk or electric mixer, beat until a smooth batter form with no lumps. Set aside for 10 minutes to allow the coconut flour to soak the liquid and thicken the batter slightly.
  3. Heat a lightly oil mini egg pan over medium/high heat. I used coconut oil that I rub on the pan with a piece of absorbent paper. My pan is a mini non stick egg pan size 4.7 inches (12 cm). I recommend a small saucepan of this size to make perfect crepes that won't break.
  4. Pour 1/4 cup of the crepe batter onto the pan, then tip and rotate the pan gently to spread batter as thinly as possible. Brown on one side first, cook 2-3 minutes until the sides are crispy and un stick easily from the pan. The center should be set and dry before you flip over to avoid the crepe to break.
  5. Brown on other sides about 1-2 minutes and serve hot with your favorite fillings - see recipe note for inspiration.

recipe adapted >>>>>  here

Wednesday, August 21, 2019

Gluten Free Buttermilk Biscuits Recipe

Gluten Free Buttermilk Biscuits Recipe | #GlutenFree #Buttermilk #Biscuits #RecipeFood #Cookingrecipes #Biscuitbread #Quickbread #Breaddough #Breadrolls #Biscuitrolls #Foodswithgluten #Glutenfreecooking #Glutenfreebaking #Glutenfreebread #Glutenfreedairyfree #Glutenfreeeating #Foodswithgluten #Glutenfreecooking

Ingredients

  • 2 cups gfJules™ All Purpose Gluten Free Flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. coarse sea salt (OR 1/2 tsp. fine sea salt + 1/2 tsp. coarse sea salt)
  • 1/4 cup powdered buttermilk OR powdered dairy or non-dairy milk NOT reconstituted (powdered Coconut Milk)
  • 4 Tbs. butter or non-dairy alternative – cut into small cubes and frozen or frozen and grated
  • 1/2 cup half and half OR liquid non-dairy creamer (So Delicious® Coconut Creamer) or non-dairy milk like almond, coconut or organic soy (depending on the viscosity of the milk you choose, you may need to add more — add more milk until the dough holds together without crumbling but isn’t wet and sticky)
  • 1/2 tsp. apple cider vinegar (if not using powdered buttermilk)
  • 1/2 cup sour cream, dairy or soy OR plain coconut yogurt
  • milk (dairy or non-dairy) to brush on tops before baking

Instructions

  1. Preheat oven to 375° F (static) or 350° F convection.
  2. Whisk together the dry ingredients in a large bowl. Cut the butter into the dry ingredients with a pastry cutter or in a food processor until you achieve the consistency of coarse meal — do not over-process.
  3. If not using powdered buttermilk, add apple cider vinegar to measured half and half /creamer/coconut milk. Add with sour cream to dry ingredient bowl and stir with a fork to combine. If the dough does not hold together once mixed, stir in your preferred milk, one tablespoon at a time until the dough holds together and is not dry.
  4. Pat the dough onto a lightly floured (with gfJules Flour) counter or pastry mat, patting to an even 1 inch thick.
  5. Quick method:
  6. Dip a biscuit cutter into more gfJules Flour and push straight down to cut the biscuits; do not twist with the cutter. Repeat with remaining dough, gathering dough scraps together when necessary, and re-patting flat to cut more biscuits.
  7. Rough Pastry Method:
  8. Fold the pastry into thirds, as shown in the 4-square photo. Once folded, gently roll out again and fold again; then repeat the process once more, rolling to the thickness of the biscuits you prefer.
  9. Dip a biscuit cutter into more gfJules Flour and push straight down to cut the biscuits; do not twist with the cutter. Repeat with remaining dough, gathering dough scraps together when necessary, and re-patting flat to cut more biscuits.
  10. Transfer each cut biscuit to a parchment-lined baking sheet and prick the tops with a fork a few times. Brush each biscuit with egg wash or milk, and lay a thin pat of butter or dairy-free alternative on top, if desired, before baking.
  11. Bake for approximately 12-14 minutes (depending on thickness – may need to add time), or until the tops are lightly browned and the dough resists when pushed lightly with a finger. They should not be hard, so do not overcook!
  12. Yield: 6-9 biscuits (depending on size)

recipe adapted >>>>>  here

Chicken Potato Bake

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


Ingredients

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

Instructions

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

recipe adapted >>>>>  here

Steak with Creamy Peppercorn Sauce

Steak with Creamy Peppercorn Sauce | #Steak with #Creamy #Peppercorn #Sauce #SteakwithCreamyPeppercornSauce #Cookingrecipes #Meatrecipes #Meatdishes #Fooddishes #Beefdishes #Beefrecipes #Peppercornsauceforsteak #Peppercornsauceforsteak #Sirloinsteakrecipes #Aupoivresauce #Steakaupoivrerecipe





Ingredients

  • 2 x 300g/10oz New York Strip / Porterhouse steaks (or other of choice, Note 1)
  • Salt and pepper
  • 1 tbsp vegetable oil
  • SAUCE:
  • 1/3 cup / 85 ml brandy or cognac (or marsala) (Note 2)
  • 3/4 cup / 185 ml beef broth , low sodium (important! Note 3)
  • 1/2 cup / 125 ml heavy / thickened cream
  • 2 - 3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained) (Note 4)

Instructions

  1. Take the steaks out of the fridge 20 minutes before planning to cook.
  2. Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.
  3. STEAKS:
  4. Just before cooking, sprinkle both sides of steak generously with salt and black pepper.
  5. Heat oil in a skillet over high heat until smoking.
  6. Add steaks and cook the first side for 2 minutes until it has a great crust, then flip and cook the other side for 2 minutes (for medium rare).
  7. Stack the steaks on top of each other, then use tongs to sear the fat strip.
  8. Transfer to plate, cover loosely with foil to rest while you make the sauce.
  9. SAUCE:
  10. Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 min).
  11. Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.
  12. Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly).
  13. Taste sauce, adjust salt (and pepper!) to taste.
  14. Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately! Pictured with Crispy Smashed Potatoes and Garlic Spinach. (Note 6)

recipe adapted >>>>>  here

BUFFALO CHICKPEA SLIDERS

BUFFALO CHICKPEA SLIDERS | #BUFFALO #CHICKPEASLIDERS #BUFFALOCHICKPEASLIDERS #Cookingrecipes #Vegetarianveganrecipes #Veggierecipes #Veganeating #Vegandishes #Wholefoodrecipes #Vegetarianveganrecipes #Vegetariandishes #Meatlessmeals #Veggieburger



Ingredients

  • For the burgers:
  • 1 Tbsp ground flax seed + 2 Tbsp water
  • 1/4 cup rolled oats
  • 15-oz can cooked chickpeas (1 3/4 cups)
  • 1 cup cooked brown rice
  • 1 large carrot, grated
  • 4 green onions, thinly sliced (both white and green parts)
  • 1/3 cup Frank's RedHot original hot sauce (I don't recommend substituting other brands)
  • sprinkle of kosher salt and black pepper
  • olive oil for pan-frying
  • For the lightened-up blue cheese dressing:
  • ½ cup crumbled or chopped blue cheese
  • 6 oz. (3/4 cup) non-fat Greek yogurt
  • 1 Tbsp mayonnaise
  • 1 Tbsp freshly squeezed lemon juice (from about ¼ of a lemon)
  • 1 Tbsp white vinegar
  • sprinkle of garlic powder
  • sprinkle of onion powder
  • sprinkle of ground black pepper
  • To serve:
  • slider buns
  • slices of cheddar cheese
  • lettuce
  • more sliced green onions

Instructions

  1. Mix ground flax and water together in a small bowl. Set aside for at least 5 minutes while you prepare the rest of the recipe.
  2. Add oats to a food processor or blender and process to a flower. Add chickpeas, rice, grated carrot, green onions, and hot sauce. Pour in flax mixture and add a sprinkle of salt and pepper. Pulse several times until mixture is roughly ground and holds together. (Be careful not to overprocess or your patties won't hold their shape! I should note that I have tried mashing the chickpeas by hand, but definitely recommend using a food processor or blender if you can. It is tough to get the mixture to stick together enough if mashing by hand.)
  3. Shape into patties. For best results, cover and refrigerate for at least 30 minutes before continuing; the longer you refrigerate the patties, the less fragile they will be.
  4. While the sliders are in the fridge, make the lightened-up blue cheese dressing. Blend all ingredients together (I used my mini food processor) until only small chunks of blue cheese remain. Taste and adjust; I added a bit more vinegar and black pepper.
  5. When ready to cook, heat a non-stick skillet over medium-low heat. Add about 1 Tbsp olive oil. Once hot, gently place the chickpea patties in the skillet and cook until golden-brown on the bottom, 5-ish minutes. Carefully flip and brown on the other side.
  6. Serve sliders on toasted buns with blue cheese dressing, slices of cheddar cheese, lettuce, and sliced green onions. Devour!
  7. Cooked patties can be kept covered in the refrigerator for several days. Reheat in a 350-degree oven for 5-10 minutes.

recipe adapted >>>>>  here

Greek Chicken Gyros with Tzaziki




Greek Chicken Gyros with Tzaziki |#Greek #Chicken #Gyros with #Tzaziki #Cookingrecipes #Dinnerrecipes #Ethnicrecipes #Greekchicken #Chickendishes #Yummyfood #Cookingrecipes #Yummyfood #Chickendishes #Healthyrecipes #Greekrecipes #Ethnicrecipes #Veganeating #Vegandishes









Ingredients

  • 2 lb / 1 kg boneless skinless chicken thigh fillets
  • MARINADE
  • 3 large garlic cloves , minced (~ 3 tsp)
  • 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
  • 3 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 3 tbsp Greek yoghurt
  • 1 1/2 tbsp dried oregano
  • 1 tsp salt
  • Black pepper
  • TZATZIKI
  • 2 cucumbers (to make about 1/2 - 3/4 cup grated cucumber after squeezing out juice)
  • 1 1/4 cups plain Greek yoghurt
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil (or more if you want richer)
  • 1 garlic clove , minced
  • 1/4 tsp salt
  • Black pepper
  • SALAD
  • 3 tomatoes , desseeded and diced
  • 3 cucumbers , diced
  • 1/2 red spanish onion , peeled and finely chopped
  • 1/4 cup fresh parsley leaves
  • Salt and pepper
  • TO SERVE
  • 4 to 6 pita breads or flat breads






Instructions

  1. Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.
  2. MAKE THE TZATZIKI
  3. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
  4. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.
  5. SALAD
  6. Combine ingredients in a bowl.
  7. COOK CHICKEN
  8. Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
  9. Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
  10. Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.
  11. ASSEMBLE GYROS
  12. If your chicken thighs are large, you may need to cut them. Mine were small.
  13. Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki.
  14. Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it.
  15. I prefer to lay everything out on a table and let everyone help themselves.



recipe adapted >>>>>  here




Rated 4.8/5 based on 875 customer reviews




Cheesy Chicken, Rice and Vegetable Casserole

Cheesy Chicken, Rice and Vegetable Casserole | #CheesyChicken, #Rice and #Vegetable #Casserole #Cookingrecipes #Crockpotrecipes #Fooddishes #Mexicanfoodrecipes #Easydinnerrecipes #Maindishrecipes #Cookingrecipes #Fooddishes #Chickendishes #Casseroledishes #Pastarecipes #Maindishrecipes #Chickenandbroccolirecipeseasy #Onepanchickenandrice #Cheesychickenbroccoliricecasserole









Ingredients

  • 1can Campbell's™ cream of chicken condensed soup
  • 1 1/3cups water
  • 3/4cup uncooked white rice
  • 1/2teaspoon onion powder
  • 1/4teaspoon ground black pepper
  • 2cups frozen mixed vegetables
  • 4boneless skinless chicken breasts
  • 1/2cup shredded cheddar cheese






Instructions

  1. Heat oven to 375° F. Stir soup, water, rice, onion powder, black pepper and vegetables in a shallow baking dish (2 quart).
  2. Place chicken breasts on top of rice mixture. Season as desired. Cover the baking dish and place in oven.
  3. Bake 45 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes before serving.



recipe adapted >>>>>  here



Tuesday, August 20, 2019

Nashville Hot Chicken

Nashville Hot Chicken | #Nashville #HotChicken #Cookingrecipes #Chickendishes #Poultryrecipes #Chickendinner #Spicyfriedchicken #Dinnerrecipes #Cookingrecipes #Chickendishes #Nashvillehotchickenrecipe



Ingredients

  • 4-5 pounds bone in chicken pieces (drumsticks, wings, split breasts cut in half, and/or thighs, trimmed)
  • vegetable oil for frying
  • Buttermilk Marinade
  • 2 cups buttermilk
  • 1 1/2 tablespoons Spice Rub (in directions)
  • 2 McCormick® bay leaves
  • Spice Rub
  • 1 1/2 tablespoons McCormick® salt
  • 1 tablespoon McCormick® paprika
  • 1 tablespoon McCormick® onion powder
  • 1 tablespoon McCormick Garlic Powder
  • 1 tablespoon McCormick® chili powder
  • 2 teaspoons McCormick® pepper
  • 1 teaspoon McCormick® dried crushed oregano
  • 1 teaspoon McCormick® dried basil
  • 1 teaspoon McCormick® ground red cayenne pepper
  • Buttermilk Egg Wash
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup hot sauce
  • Flour Breading
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • Remaining Spice Rub (in directions)
  • Nashville Hot Sauce
  • 2 tablespoons hot sauce
  • 2 tablespoons butter, melted
  • 1 tablespoon McCormick® ground red cayenne pepper
  • 2 tablespoons brown sugar
  • 1 teaspoon Spice Rub (in directions)
  • 1/2 teaspoon McCormick® smoked paprika
  • 3/4 cup Vegetable oil

Instructions

  1. Whisk all of the Spice Rub seasonings together in a small bowl. Remove 1 1/2 tablespoons Spice Rub to a large bowl along with 2 cups buttermilk and 2 bay leaves. Add chicken and toss to coat. Cover and refrigerate for 3 hours up to overnight.
  2. When ready to cook, remove 1 teaspoon Spice Rub to a medium bowl for your Nashville Hot Sauce. Stir in all remaining Nashville Hot Sauce ingredients except butter (oil will be separated – you will combine later).
  3. Prepare your Buttermilk Egg Wash by whisking 2 eggs together with 1 cup buttermilk and 1/4 cup hot sauce in a medium bowl.
  4. Prepare Flour Breading by whisking 3 1/2 cups flour, 1 tablespoon baking powder and all remaining Spice Rub spices together in a large bowl.
  5. Working with 1 piece of chicken at a time, dredge chicken in Flour, shake of any excess, coat in Buttermilk Egg Wash, shake of any excess, then dredge once more in Flour, shake of any excess and place chicken on a baking rack. Repeat until all chicken is coated.
  6. Add enough vegetable oil to your Dutch oven until oil measures 3” deep. Heat over medium high heat until oil registers 375 degrees F. Add 3-4 chicken pieces to your Dutch oven in a single layer, cover, and cook 7 minutes. Flip chicken over, cover and continue to fry until chicken’s internal temperature reaches 160 degrees or 165 degrees for dark meat, about 5-7 minutes.
  7. Remove fried chicken to paper towel lined baking sheet. Repeat until all chicken is cooked.
  8. Meanwhile, vigorously whisk in melted butter to your Nashville Hot Sauce until smooth. Let chicken cool slightly then brush with desired amount of Sauce. You can adjust the spiciness of your chicken by simply adding more or less Nashville Hot Sauce.

recipe adapted >>>>>  here

Million Dollar Spaghetti

Million Dollar Spaghetti | #Million #Dollar #Spaghetti #Cookingrecipes #Pastarecipes #Pastadishes #Fooddishes #Maindishrecipes #Yummydinners #Cookingrecipes #Yummydinners #Pastadishes #Easymeals #Easycasserolerecipes #Easydinnerrecipes

Ingredients

  • 16 ounces spaghetti noodles
  • 1/2 pound ground beef
  • 1/2 pound ground Italian sausage
  • salt and pepper , to taste
  • 1 small onion , chopped
  • 2 cloves garlic , minced
  • 24 ounce jars marinara pasta sauce
  • 3 Tablespoons butter
  • 8 ounces cream cheese , softened
  • 1/4 cup sour cream
  • 1 cup cottage cheese
  • 2 cups shredded mozzarella cheese
  • 2/3 cup freshly grated parmesan cheese
  • fresh parsley leaves for garnish, optional

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a large skillet cook and crumble the ground beef and Italian sausage and season with salt and pepper. Remove most of the grease.
  3. Add onions and garlic and cook for a few minutes until onion is translucent.
  4. Add all but 1/2 cup of the marinara sauce (reserve 1/2 cup for the noodles) to the mixture and stir to combine. Set aside.
  5. Cook Spaghetti according to package instructions, just until “al dente”.
  6. Place hot spaghetti in a large mixing bowl with butter and 1/2 cup marinara sauce and toss to combine. Pour HALF of the pasta into a 9x13’’ pan.
  7. Combine cream cheese, sour cream and cottage cheese in a bowl and mix well. Smooth over noodles in the pan.
  8. Top with remaining noodles. Add meat mixture on top and smooth into an even layer. Top with mozzarella cheese and parmesan cheese.
  9. Bake for 30-35 minutes or until hot and bubbly. Check it around 20 minutes and if the cheese is browning too quickly, place a piece of tinfoil over it.
  10. Wait about 10-15 minutes before cutting and serving. Enjoy!

recipe adapted >>>>>  here

Low Carb Copycat Red Lobster Biscuits

Low Carb Copycat Red Lobster Biscuits | #LowCarb #Copycat #RedLobster #Biscuits #Nocarbdiets #Ketodietrecipes #Lowcarbeating #Lowcarbketo #Ketogenicdiet #Ketorecipeseasy #Nocarbdiets #Ketobread #Ketodietrecipes #Ketogenicdiet #Ketorecipeseasy #Lowcarbbread









Ingredients

  • Carbquik baking mix- 2 cups
  • Milk whole is preferred- 2/3 cup
  • Old Bay Seasoning or Garlic Powder-1/4 teaspoon
  • Cheddar Cheese- 1/2 cup grated
  • Melted Butter- 1/2 cup
  • Garlic Powder- 1/2 teaspoon
  • Salt- pinch
  • Parsley- sprinkle






Instructions

  1. Preheat oven to 450 and prep pans-
  2. I use parchment paper In a mixing bowl, combine together the Carbquik, milk, seasoning, and cheese. Do not over-mix.
  3. When your dough forms, use a tablespoon to drop spoonfuls onto the baking sheet.
  4. Bake for 6-8 minutes. Biscuits should start to brown when ready.
  5. While your biscuits are baking, combine together the melted butter, garlic powder, salt and parsley in a bowl.
  6. After removing biscuits from the oven, brush the melted butter mixture over the biscuits. Remove from the pan and serve.



recipe adapted >>>>>  here



Pecan Praline Blondies

Pecan Praline Blondies | #Pecan #Praline #Blondies #Dessertbars #Sweetrecipes #Eatdessert #Cookiedesserts #Cakecookies #Yummysweets #Cookiedesserts #Dessertrecipes #Cakecookies #Yummycookies #Sweetrecipes #Monstercookies

Ingredients

  • FOR BLONDIES:
  • 1 cup (2 sticks) unsalted butter
  • 2 cups brown sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • ½ tsp salt
  • 1 tsp baking powder
  • 2 cups all-purpose flour
  • FOR PRALINE ICING:
  • ½ cup (1 stick) butter
  • 1 cup brown sugar
  • ⅓ cup heavy cream
  • 2 cups powdered sugar
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
  2. To make the blondies: In a medium/large sauce pot, melt the butter over medium-low heat. Stir in the brown sugar until combined. Let cool for about 5-10 minutes. After it's cooled off a little, whisk in the eggs and the vanilla until combined. Lastly, whisk in the salt, baking powder and flour until a soft batter forms.
  3. Pour the batter into the prepared pan and spread into an even layer. Bake for approx. 19-22 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
  4. Wipe out the sauce pot and return it to the stove. To make the praline icing: Add the butter and brown sugar to the sauce pot and bring to a boil over medium heat. Stir constantly for 2 minutes. Add in the heavy cream and bring back up to a boil. Immediately remove from the heat and cool slightly, about 10-15 minutes. Once cooled off a little bit, add in the powdered sugar. Fold in the pecans.
  5. Working quickly, spread the praline icing over the blondie base in an even layer. Refrigerate for at least 2 hours to set the icing before cutting into bars.

recipe adapted >>>>>  here

PUMPKIN FLAN NAPOLITANO WITH RUM CARAMEL SAUCE

PUMPKIN FLAN NAPOLITANO WITH RUM CARAMEL SAUCE | #PUMPKIN #FLAN #NAPOLITANO WITH #RUM #CARAMEL #SAUCE #Cookingrecipes #Sweetrecipes #Eatdessert #Yummysweets #Pumpkinrecipes #Sweetsdesserts #Deliciousdesserts #Cookingrecipes #Sweetrecipes #Eatdessert #Howsweeteats #Nobakedesserts









Ingredients

  • CARAMEL SYRUP:
  • 1 cup sugar
  • 1/3 cup water
  • pinch of salt
  • 2 tablespoons rum
  • FLAN CUSTARD:
  • 8 ounces cream cheese
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 1 cup canned pumpkin puree
  • 1/2 cup sugar
  • 5 egg yolks, whisked briefly with a fork
  • 1 whole egg, whisked briefly with a fork
  • 1 tablespoon vanilla extract
  • 1-1/2 teaspoons pumpkin pie spice (see notes if you don’t have this spice)
  • pinch of salt






Instructions

  1. Preheat oven to 325°F
  2. Make the caramel syrup:
  3. Have a 9 inch cake pan close by.
  4. Place a small saucepan over medium heat. Mix the sugar, water, and salt together and stir gently until the sugar has melted and begins to boil. Once the sugar has melted only stir occasionally to make sure there are no isolated hot spots. Cook until it is light amber to medium brown in color. Remove from the heat and very carefully stir in the rum. The mixture will bubble and steam like mad so be careful. (The alcohol will cook out and only leave the rum flavor)
  5. Pour the caramel syrup into the bundt pan and carefully swirl it around the pan so it coats the bottom and sides. (Be very careful not to get the hot caramel on you, it will burn intensely.) Let the caramel cool while you make the custard.
  6. Make the custard:
  7. Bring two quarts of water to a boil and let it simmer while you make the custard. You will use the hot water for the water bath.
  8. Add the remaining ingredients to a food processor or blender. Blend or process just until the ingredients are smooth and well combined. Strain the mixture through a fine mesh that has been set over a large bowl. Toss out any egg particles or lumps that collect in the strainer.
  9. Slowly pour the mixture over the caramel in the cake pan. Place the pan in a larger pan for a water bath. (A turkey roasting pan works well).
  10. Add boiling water to the larger pan, being careful not to get water inside the flan.
  11. Cover the top of the flan with fin foil and bake for 50 to 60 minutes or until the edges look set. (The center will still look slightly jiggly.)
  12. Remove the pans from the oven then remove the cake pan from the water bath. Allow the flan to cool down to room temperature for 1 to 2 hours then transfer it to the refrigerator for at least 4 hours (preferably overnight). The flan will continue to set as it cools down.
  13. When the flan has completely set, run a knife around the edges of the bundt pan and invert it on a serving plate and shake it gently to loosen it.



recipe adapted >>>>>  here



RASPBERRY PEACH LEMONADE

RASPBERRY PEACH LEMONADE | #RASPBERRY #PEACH #LEMONADE #Yummydrinks #Fundrinks #Cocktaildrinks #Smoothiedrinks #Nonalcoholic #Healthydrinks #Smoothiedrinks #Cocktaildrinks #Yummydrinks #Nonalcoholicdrinks #Colddrinks #Healthydrinks

Ingredients

  • RASPBERRY PEACH PUREE:
  • 4 fresh peaches, pitted, then diced into large chunks
  • 1 cup fresh raspberries
  • 1 1/4 cups water
  • SIMPLE SYRUP:
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • LEMONADE:
  • 7 cups cold water
  • 1 1/4 cups fresh lemon juice (from approximately 4 lemons)
  • ice cubes
  • additional raspberries, for garnish optional
  • additional peach slices, for garnish optional
  • mint sprigs, for garnish optional

Instructions

  1. Add diced peaches, raspberries and water to a food processor or blender and process until pureed.
  2. Place a sieve over a large mixing bowl and pour peach raspberry puree into the sieve. Use the back of a large spoon to push the puree around so the liquid falls through the sieve and seeds/skin stay inside the sieve.
  3. Discard seeds/skin from the sieve and set mixing bowl with liquid in it aside.
  4. Add granulated sugar and 1/2 cup water to a small saucepan and heat over MED heat until sugar dissolves into the water, stirring occasionally. Boil about 3 minutes until liquid has become syrupy. Set aside to cool slightly.
  5. Add 7 cups water, lemon juice and ice cubes to a large pitcher. Stir to combine. Pour in cooled simple syrup and peach raspberry liquid. Stir to combine again.
  6. Store covered in refrigerator until ready to serve. Serve chilled with garnishes, if desired

recipe adapted >>>>>  here

Kiwi Blueberry Mojito

Kiwi Blueberry Mojito | #Kiwi #Blueberry #Mojito #Yummydrinks #Fundrinks #Summerdrinks #Cocktailrecipes #Nonalcoholic #Refreshingdrinks #Cocktaildrinks #Cocktailrecipes #Yummydrinks #Summerdrinks #Partydrinks #Fundrinks

Ingredients

  • 6 kiwis, peeled and cut in half or quartered
  • 4 kiwis, peeled and sliced - to be used as garnishes
  • 6 ounces of blueberries, to be crushed
  • 6 ounce of blueberries, to be kept whole as garnishes
  • ¼ cup fresh lime juice, from 1-2 limes
  • ~ ½ cup sugar, adjust to taste
  • 4 ounce pack of mint, leaves only
  • 1 ½ - 2 cups of sparkling water
  • 1 to 1 ½ cups of rum, adjust based on your preference
  • Ice as needed
  • Blue and/or green sugar to decorate glass rims

Instructions

  1. Place the cut kiwis in a small food processor with the sugar and lime juice, pulse until you have coarse puree. Mix the kiwi puree with the rum, you can start by adding the lower amount and then adjust as you prepare the drink.
  2. Gently crush the first 6 ounces of blueberries using a muddler.
  3. You can make the mojitos in pitcher or in individual glasses.
  4. Moisten the rims of the glasses with a slice of lime and garnish the rims with the sugar. If you can’t find blue and/or green sugar, you can use blue/green cookie sugar sprinkles.
  5. To make it in a pitcher, pour the kiwi puree into the pitcher, add a layer of ice, add a good amount of mint leaves and kiwi slices. Next add a few more ice cubes, and then add the crushed blueberries, some more mint leaves and whole blueberries. Top off with the sparkling water and mix gently. Taste and add more rum, sparkling water, or sugar if needed.
  6. To make the drink in individual glasses, follow a similar process as for the pitcher, but add a few whole blueberries at the beginning. You can also add a slice of kiwi with the blueberries at the end.

recipe adapted >>>>>  here

Sweet Potato Soup

Sweet Potato Soup | #Sweet #Potato #Soup #Instantpotpressurecooker #Crockpotrecipes #Instapotrecipes #Instantpotsoup #Sweetpotatorecipes #Instantpotsouprecipes #Cookingrecipes #Soupsandstews #Veganrecipes #Healthysoup #Vegansoups #Vegetarianrecipes

Ingredients

  • 2 large sweet potatoes, cut in small cubes
  • 1 onion, cut in four
  • 3 carrots, cut in chunks
  • 1 regular potato, cut in small cubes
  • a thumb-size piece of ginger grated
  • ½ teaspoon ground cumin
  • ¼ teaspoon crushed red pepper
  • salt and ground pepper, to taste
  • olive oil
  • water, just enough to cover the veggies
  • fresh chopped herbs (optional)
  • Schar gluten-free crackers Fette Croccanti (optional)

Instructions

  1. Put all veggies in a large pot.
  2. Add water just enough to cover them. Be careful not to add too much water. You'll be able to add more later and create the perfect consistency and texture for your creamy soup.
  3. Bring to a boil and add salt and pepper.
  4. Let them boil until tender - around 20-25 minutes.
  5. Add spices and grated ginger.
  6. Using a vertical blender, start blending the veggies.
  7. Add more water if needed, to create the perfect creamy texture.
  8. Serve with gluten-free crackers, drizzle with olive oil and add some fresh chopped herbs on top.

recipe adapted >>>>>  here

Turkey Sausage Stuffed Mushrooms

Turkey Sausage Stuffed Mushrooms | #Turkey #Sausage #Stuffed #Mushrooms #Weightwatchersmeals #Cookingrecipes #Weightwatcherssmartpoints #Weightwatcherdinners #Wwrecipes #Appetizerrecipes #Cookingrecipes #Ketodietrecipes #Ketorecipeseasy #Stuffedportabellamushrooms #Nocarbdiets #Lowcarbrecipes









Ingredients

  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon paprika
  • 2/3 teaspoon garlic powder
  • 1/3 teaspoon fennel seed
  • ¼ teaspoon crushed red pepper flakes
  • 1 lb uncooked 99% fat free ground turkey breast
  • 2 teaspoons olive oil
  • ¼ cup finely chopped onion
  • 1 clove garlic, minced
  • 8 oz 1/3 less fat cream cheese, softened
  • ¼ cup grated parmesan cheese
  • 1/3 cup seasoned bread crumbs
  • 1 tablespoon dried basil
  • 1 ½ teaspoons dried parsley
  • 30 pieces (about 1 ½ – 2 lbs)fresh white mushrooms, stems removed
  • 3 tablespoons light butter, melted (I used Land O’Lakes)






Instructions

  1. In a small dish, stir together the salt, pepper, paprika, garlic powder, fennel seed and red pepper flakes to make a sausage seasoning. Place the ground turkey in a mixing bowl and pour the seasoning mix over the top. Use a spoon or your hands to thoroughly mix the seasoning into the ground turkey. If possible, refrigerate for a couple hours before using to really maximize the flavor.
  2. Preheat the oven to 400 degrees. Line a large baking sheet with aluminum foil and lightly mist with cooking spray. Set aside.
  3. Bring the olive oil over medium heat in a large skillet. Add the seasoned ground turkey, onions and garlic and cook, breaking the meat up into bite-sized pieces, until the onions are softened and the meat is cooked through. Add the cream cheese and parmesan cheese and stir together. Continue cooking over medium heat until the cheeses are melted. Stir in the bread crumbs, basil and parsley.
  4. Place the melted butter in a small dish. Arrange the mushroom caps (missing) stem side up on the prepared baking sheet. Using a pastry brush, brush the mushrooms caps with butter. Spoon the turkey sausage mixture evenly into the mushroom caps. Place in the oven and bake for 12-15 minutes.



recipe adapted >>>>>  here



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



Monday, August 19, 2019

Crispy Cheese and Bacon Potatoes




Crispy Cheese and Bacon Potatoes | #Crispy #Cheese and #Bacon #Potatoes #Cooking recipes #Food dishes #Potato dishes #Dinner recipes #Yummy food #Vegetable recipes #Cooking recipes #Food dishes #Dinner recipes #Potato dishes #Vegetable recipes #Easy meals









Ingredients

  • 1/2 pound bacon
  • 3 extra large russet potatoes peeled and chopped into 1/2"-3/4" pieces, about 6 cups worth
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 1/2 cups shredded cheddar or Mexican blend shredded cheeses
  • 3 green onions sliced thin






Instructions

  1. COOK THE BACON: Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a COLD oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like. I remove ours at 18 minutes and it's a great balance of chewy crunch. If you like your bacon crispy enough to crumble, you will probably want to cook it another minute past that.
  2. COOK THE POTATOES: While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel lined plate to drain. There should be 2-3 tablespoons of bacon grease left on the sheet pan. (If there is more than that, drain off a bit.) Put the potatoes on the pan and toss with tongs to thoroughly coat them in the bacon grease. Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes, stir well and bake an additional 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another 15 minutes.
  3. Chop the bacon into small pieces. Remove the potatoes from the oven, stir again and sprinkle generously with shredded cheese and chopped bacon. Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted. Top with sliced green onions just before serving. Enjoy!



recipe adapted >>>>>  here




Rated 4.9/5 based on 758 customer reviews




Bacon Ranch Grilled Potatoes

Bacon Ranch Grilled Potatoes | #Bacon #Ranch #Grilled #Potatoes #Bbqrecipes #Meatrecipes #Summergrilling #Fooddishes #Steakrecipes #Cookingrecipes #Delicioussalads #Soupandsalad #Sidedishrecipes #Bakedpotatosalad









Ingredients

  • 1 1/2 lbs of potatoes I used Yukon gold
  • 1/3 cup Litehouse Ranch Dressing
  • 4 slices of bacon cooked and crumbled
  • 1/4 cup shredded cheddar or Colby Jack cheese
  • 2 tablespoons fresh parsley chopped finely
  • 1/2 teaspoon salt
  • pepper to taste
  • non-stick cooking spray for greasing






Instructions

  1. Preheat grill to 350 degrees.
  2. Scrub and slice potatoes. (I use a mandoline for an even slice.)
  3. Prepare foil. Use heavy duty foil if you have it. Otherwise, use a double layer. Cut off a piece large enough to fold over potatoes on all sides. Spray evenly with non-stick cooking spray.
  4. Mix potatoes with ranch dressing. Layer on foil. Top with bacon, shredded cheese, salt, pepper, and parsley.
  5. With heat on medium, grill for about 15 minutes. Flip over and grill for another 15-20 minutes or until potatoes are fork tender.



recipe adapted >>>>>  here



Blueberry Muffin Smoothie

Blueberry Muffin Smoothie | #BlueberryMuffinSmoothie #Smoothiedrinks #Healthydrinks #Smoothierecipeshealthy #Juicesmoothie #Smoothieshakes #Yummydrinks #Smoothiedrinks #Healthysmoothies #Healthydrinks #Juicesmoothie #Smoothieshakes #Smoothierecipeshealthy



Ingredients

  • 1/2 cup milk (I used unsweetened vanilla almond breeze)
  • 4 – 6oz vanilla Greek yogurt (1 individual-sized container)
  • 1/2 cup frozen blueberries
  • 1/2 frozen banana (or a whole banana if you like your smoothies sweeter)
  • 1/4 cup raw, uncooked certified gluten-free oats
  • 1/4 teaspoon lemon zest
  • 1/2 cup ice cubes

Instructions

  1. Add ingredients to blender in the order listed above
  2. then blend until very smooth, about 2 minutes.
  3. enjoy

recipe adapted >>>>>  here