Friday, December 31, 2010

Cinnamon Sugar Donut Muffins

Cinnamon Sugar Donut Muffins | #Summertreats #Summerbbqdesserts #Summercookies #Doughnutholes #Smoresbars #Bakeddonutholesrecipe #Cinnamonsugarmuffins #Muffinrecipesforkids #Donutmuffinscinnamonsugar #Quickeasydesserts #Cupcakemuffins #Dessertrecipes

Ingredients

  • FOR THE MUFFINS:
  • 1 1/2 Cups All Purpose Flour
  • 1/2 Cup Granulated Sugar
  • 1 1/2 Teaspoons Baking Powder
  • 1/8 Teaspoon Salt
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Nutmeg
  • 1 Teaspoon Vanilla Extract
  • 1 Large Egg
  • 1/2 Cup Milk
  • 1/3 Cup Butter, Melted and Cooled
  • FOR THE TOPPING:
  • 1/3 Cup Granulated Sugar
  • 2 Teaspoons Ground Cinnamon
  • 5 Tablespoons Butter, Melted

Instructions

  1. Preheat oven to 350 degrees. Grease muffin cups or line with paper liners. Set aside.
  2. In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In a small bowl beat the egg. Add the milk, vanilla extract, and melted butter and mix well to combine.
  4. Add the wet ingredients to the dry ingredients and stir just until moistened, being careful not to over mix.
  5. Spoon batter into muffin cups about 1/2 - 3/4 of the way full. Bake in preheated oven for 20-25 minutes. Allow muffins to cool for 5 minutes before removing from pan.
  6. For the topping: In a small bowl mix together the cinnamon and sugar. In another small bowl melt the 5 Tablespoons of butter.
  7. Dip the muffins into the butter, then roll in the cinnamon sugar mixture.

RECIPE ADAPTED >>>>>  here

Monday, December 27, 2010

fluffy, fluffy pancakes

fluffy, fluffy pancakes | #Easydinnerrecipesforfamily #Breakfastrecipes #Cookingrecipes #Dinnerideaseasy #Bakingrecipes #Foodrecipesfordinner #Goodhumorstrawberryshortcaketrifle #Bananapuddinglasagna #Blueberrycheesecakecrumbcake #Strawberryshortcakeoreotrifle #Dessertrecipes #Limoncellocake


Ingredients

  • 1 cup All-Purpose Flour, sifted
  • 2 tsp Baking Powder
  • Pinch of Salt
  • 2 tbsp White Sugar
  • 3/4 cup plus 2 tbsp Milk
  • 1 Large Egg, beaten
  • 2 tbsp Unsalted Butter, melted
  • 1 tsp Pure Vanilla Extract
  • Canola Oil (or any other vegetable oil), for cooking

Instructions

  1. Combine flour, sugar, salt, and baking powder into a bowl and mix well.
  2. In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!
  3. Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes.
  4. Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
  5. Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot.

Recipe has been adapted from >>>>>  here

Friday, December 10, 2010

PERFECT VANILLA FROSTING

PERFECT VANILLA FROSTING | #PERFECT #VANILLA #FROSTING #PERFECTVANILLA #FROSTING #Homemade_vanilla_icing #Vanilla_frosting_for_cupcakes #Vanilla_icing_recipe_easy #White_wine_butter_garlic_sauce #Vanilla_frosting_recipe_easy #Vanilla_frosting_for_cake #Buttercream_frosting_recipe #Cupcake_cakes #Vanilla_buttercream_frosting #Caramel_buttercream_frosting #4th_of_july_desserts #Salted_caramel_buttercream


Ingredients

  • 1 1/2 cup (3 sticks) Unsalted butter, cold.
  • 5 cups Powdered sugar
  • 2 1/2 teaspoons Vanilla extract
  • 2 tablespoons Heavy whipping cream

Instructions

  1. Cut butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color.
  2. Add 2 cups of powdered sugar and mix on low speed until incorporated into butter then add 2 tsp of vanilla extract and mix to combine. Beat for about 60 seconds.
  3. Next, add an additional 2 cups of powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
  4. Add last 1 cup powdered sugar along with 2 tbsp heavy whipping cream and 1/2 tsp vanilla extract . Beat on low until ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.

recipe adapted >>>>>  here

Monday, November 29, 2010

Spicy Shrimp Sushi Stacks

Spicy Shrimp Sushi Stacks | #Diysushirolls #Eelsaucerecipe #Makingsushiathome #Paleosushi #Easysushirecipes #Howtomakesushi #Cookiebarsrecipes #Honeymustardchickensalad #Chickenavocadosalad #Cookingrecipes #Dessertrecipes #Healthyrecipes

   Ingredients

  • For the sushi rice:
  • 1 cup uncooked short grained rice, well rinsed
  • 2 cups water
  • 2 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • For the avocado and cucumber layer:
  • 1 cup avocado, mashed
  • 1 cup cucumber, diced
  • 1 tablespoon lime juice
  • salt to taste
  • For the spicy shrimp:
  • 1/2 pound cooked shrimp, diced
  • 3 tablespoons mayonnaise
  • 1 tablespoon sriracha
  • For the stacks:
  • 4 teaspoons furikake

  Instructions

  1. For the sushi rice:
  2. Bring the rice and water to a boil, reduce the heat and simmer, covered, until the rice is tender and the water has been absorbed, about 20 minutes, before letting it cool for a bit.
  3. Gently fold the mixture of the rice vinegar, sugar and salt into the rice.
  4. For the avocado and cucumber layer:
  5. Mix everything.
  6. For the spicy shrimp:
  7. Mix everything.
  8. For the stacks:
  9. Place the rice into the stack guides, pat down lightly, top with the avocado and cucumber mixture, followed by the shrimp mixure

RECIPE ADAPTED  >>>>>  here

Tuesday, November 16, 2010

Chicken Casserole with Mushrooms (Chicken Gloria)

Chicken Casserole with Mushrooms (Chicken Gloria) |  #Chickengloriacasserole #Rotisseriechickenrecipesleftover #Cookingrecipes #Chickenrecipescasserole #Dinnerrecipes #Stuffedmushrooms #Chickengloriacasserole #Meatpierecipe #Minimeatpies #Tatertotcasserolerecipes #Crockpottatortotcasserole #Tatertotcasserolewithvegetables


Ingredients

  • 2 1/2 lbs chicken breasts (4 to 5 large), cut into 1 -inch thick strips
  • 1 1/2 tsp sea salt plus more to taste
  • 1/4 tsp black pepper plus more to taste
  • 1 cup all-purpose flour to coat the chicken
  • 6 Tbsp olive oil divided
  • 1 pound white mushrooms thickly sliced
  • 1 medium onion finely diced
  • 3 garlic cloves minced
  • Ingredients for the Sauce:
  • 3 Tbsp unsalted butter
  • 3 Tbsp all-purpose flour for the sauce
  • 1 1/2 cups chicken broth
  • 1 Tbsp lemon juice
  • 1 cup half and half or 1/2 cup milk + 1/2 cup heavy cream

Instructions

  1. Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden. Work in batches if needed so you don't crowd your pan. Don't worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13x9 casserole baking dish.
  2. Scrape of any debris from the skillet. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.
  3. In a medium saucepan (or in the same pan you've been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).
  4. Add 1 1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season with salt and pepper to taste.
  5. Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes. Serve warm or hot over mashed potatoes, pasta or rice.

recipe adapted  >>>>>  here

Sunday, November 14, 2010

Keto Creamy Asparagus and Shrimp Alfredo

Keto Creamy Asparagus and Shrimp Alfredo |  #Ketodietforbeginners #Tuscanshrimppasta #Creamygarlicbuttertuscanshrimp #Shrimpmeals #Orangeglazedsalmon #Creamyshrimprecipes #Ketosnacks #Ketocheeseburgercasserole #Ketocasserolerecipes #Ketorecipeseasy #Lowcarbdinner #Ketochickenrecipes



Ingredients

  • 1 pound Raw Wild Caught Shrimp Peeled & deveined
  • 2 tablespoons Organic Grass-Fed Butter or Ghee
  • 2 cups fresh or frozen Asparagus
  • 1 cup Heavy Cream
  • 1/3 cup grated parmesan cheese
  • Sea Salt to taste
  • Black Pepper to taste


Instructions

  1. Toss shrimp with salt and pepper.
  2. In a skillet over medium heat, sauté shrimp in butter until opaque, 2-3 minutes.
  3. Add asparagus, sauté 1-2 minutes.
  4. Add cream and cheese, reduce heat and stir until cheese is melted and sauce is thickened.
  5. Enjoy immediately.

recipe adapted >>>>>  here


Thursday, November 11, 2010

Frozen Bananas 9 Ways

Frozen Bananas 9 Ways | #Cookingrecipes #Kidsmeals #Partysnacks #Foodanddrink #Frozenbanana #Yummyfood #Ketocrackchickencasserole #Lowcarbcrackchickencasserole #Strawberrycheesecakecups #Strawberryicepops #Dessertrecipes #Cookingrecipes

Ingredients

  • 1 banana
  • Yogurt Coating
  • 3 cups Greek yogurt
  • ⅓ cup almond milk
  • Toppings
  • Granola, to taste

Instructions

  1. Cut the bananas in half horizontally.
  2. Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
  3. In a tall glass or mixing cup, add Greek yogurt and almond milk, and mix together. If the texture is too thick, add more almond milk until the coating is silky.
  4. Place desired toppings onto a plate. Dip the bananas into the yogurt coating, then roll or sprinkle on toppings.
  5. Place bananas in freezer until the coating has hardened.
  6. Enjoy!

recipe adapted  >>>>>  here

Italian Skillet Chicken with Tomatoes and Mushrooms

Italian Skillet Chicken with Tomatoes and Mushrooms | #Australianmeatpie #Cookingrecipes #Dinnerrecipes #Healthyrecipes #Chickendishes #Pastarecipes #Barramundirecipes #Dinnerideas #Parmesancrustedpotatoes #Cookingrecipes #Dinnerrecipes #Healthyrecipes



Ingredients

  • 4 large chicken cutlets (boneless skinless chicken breasts cut into 1/4-inch thin cutlets)
  • 1 tbsp dried oregano, divided
  • 1 tsp salt, divided
  • 1 tsp black pepper, divided
  • 1/2 cup all-purpose flour, more for later
  • Private Reserve Extra Virgin Olive Oil (buy here)
  • 8 oz Baby Bella mushrooms, cleaned, trimmed, and sliced
  • 14 oz grape tomatoes, halved
  • 2 tbsp chopped fresh garlic
  • 1/2 cup white wine
  • 1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon)
  • 3/4 cup chicken broth
  • Handful baby spinach (optional)

Instructions

  1. Pat chicken cutlets dry. Season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly.
  2. Heat 2 tbsp olive oil in a large cast iron skillet with a lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a plate for now.
  3. In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high (about 1 minute or so). Then add the tomatoes, garlic, the remaining 1/2 tbsp oregano, 1/2 tsp salt, and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly.
  4. Now add the white wine, cook briefly to reduce just a little; then add the lemon juice and chicken broth.
  5. Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat for 3-4 minutes, then reduce the heat to medium-low. Cover and cook for another 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 165 degrees F.
  6. If you like, stir in a handful of baby spinach just before serving. Enjoy hot with your favorite small pasta like orzo and a crusty Italian bread!

recipe adapted  >>>>>  here

Thursday, November 4, 2010

EASY CHEESY CROCKPOT CHICKEN

EASY CHEESY CROCKPOT CHICKEN | #Cookingrecipes #Crockpotdinner #Crockpotcooking #Crockpotslowcooker #Crockpotdishes #Dinnerrecipes #Easycrockpotrecipescheap #Crockpotmealschicken #Slowcookercheesychickenpenne #Easycheapcrockpotmeals #Cookingrecipes #Crockpotdinner

Ingredients

  • 1 1/2lb chicken breasts
  • 1 can cream of chicken soup
  • 1/2lb baby carrots
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon dried oregano
  • salt (to taste)
  • 1 cup milk
  • 3 cups cooked rice
  • 2 cups shredded cheddar cheese

Instructions

  1. Step 1
  2. Place everything except milk, cheese, and rice in the crock pot. Cover and cook on low 8 hours or on high 4 hours.
  3. Step 2
  4. Shred the chicken and stir in milk, cheese, and rice and serve.

RECIPE ADAPTED >>>>>  here

Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes | #Keylimecupcakes #Blueberryicing #Keylimebuttercreamfrosting #Keylimepiecupcakes #Cupcakecakes #Cupcakefrosting #Pumpkinpiefrosting #Cinnabonfrostingcopycat #Buttercream #Cupcakefrosting #Cupcakecakes #Icingrecipe

Ingredients

  • VANILLA CUPCAKES :
  • 6 tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)
  • 3/4 cups (155g) sugar
  • 6 tbsp (86g) sour cream, room temperature
  • 2 tsp (10ml) vanilla extract
  • 3 large egg whites, room temperature
  • 1 1/4 cups (163g) all purpose flour
  • 2 tsp (8g) baking powder
  • ¼ tsp salt
  • 6 tbsp (90ml) milk, room temperature
  • 2 tbsp (30ml) water, room temperature
  • PASTRY CREAM FILLING :
  • 2 egg yolks
  • 6 tbsp (78g) sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup + 2 tbsp (270ml) milk
  • 1 tbsp (14g) salted butter
  • 1 tsp vanilla extract
  • CHOCOLATE GANACHE :
  • 12 oz (338g) semi sweet chocolate chips
  • 2 tbsp (30ml) light corn syrup
  • 3/4 cup + 2 tbsp (210ml) heavy whipping cream

Instructions

  • 1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  • 2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
  • 3. Add sour cream and vanilla extract and mix until well combined.
  • 4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • 5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
  • 6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • 7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  • 8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
  • 9. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
  • 10. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
  • 11. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
  • 12. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
  • 13. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
  • 14. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
  • 15. Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
  • 16. While the cupcakes and cream are cooling, make the chocolate ganache. Put the chocolate chips and corn syrup in a large bowl.
  • 17. Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
  • 18. Place the chocolate ganache in the fridge until completely cool and firm, 1-2 hours.
  • 19. Once everything is cooled and ready, cut out the centers of the cupcakes. I use a cupcake corer, but a knife would work as well.
  • 20. Divide the pastry cream between the cupcakes and fill in the centers.
  • 21. Top the cupcakes with the chocolate ganache. I used Ateco tip 844 (Wilton 2D or 1M would work as well) to pipe roses on top. To make the roses, start the piping in the center then create a swirl moving outward. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away.
  • 22. Refrigerate cupcakes until ready to serve. Cupcakes are best for 2-3 days.

Recipe adapted >>>>>  here

Sunday, October 31, 2010

Pulled Pork Sliders with Garlic Aioli

Pulled Pork Sliders with Garlic Aioli | #Best #Recipe >>> Pulled Pork Sliders with #Garlic Aioli - ~#World #recipes #Turkeyandcheesesliders #Slidersrecipeshawaiianrollsturkey #Turkeyswissslidershawaiianrolls #Slidersandwiches #Garlicaioli #Turkeyandcheeseslidershawaiianrolls #Poppyseedhamandcheesesliders #Poppyseedsandwiches #Sandwichesforacrowd #Hamandcheesehawaiianrolls #Lunchideas #Slidersrecipeshamandcheese


Ingredients

  • 1, 3-5 pound pork shoulder (mine was 3.75 lbs. bone-in or no bone both work fine)
  • Salt
  • Pepper
  • Garlic Powder
  • Your favorite barbecue sauce (I used Sweet Baby Ray's)
  • Slider buns
  • Aioli
  • ¾ cup mayonnaise
  • 1 teaspoon minced garlic (about 1 garlic clove)
  • 2 pinches of black pepper
  • 1 tablespoon lemon juice or white wine vinegar
  • 1 tablespoon chopped chives (I used Gourmet Herbs slightly dried chives)

Instructions

  1. Generously season the pork shoulder with salt, pepper and garlic powder, and rub pork shoulder with your favorite barbecue sauce (I used a pastry brush to help me do this). Place in a slow cooker and cook on low for 8 hours (or high for 4-5 hours). Once cooked, remove pork shoulder and slightly shred - discard any fatty parts. Careful not to shred the pork too much - you want nice chunks of pork on your sandwich. Add about ½ cup to 1 cup of your favorite barbecue sauce and gently mix.
  2. To make the aioli, add all the ingredients to a bowl and mix.
  3. Toast the slider buns in the oven at 375 for a few minutes until crispy.
  4. Assemble sliders by adding the pork on the bun and topping with a dollop of aioli.

recipe adapted >>>>>  here

Tuesday, October 26, 2010

Sheet Pan Roasted Asparagus & Chicken With Chorizo

Sheet Pan Roasted Asparagus & Chicken With Chorizo | #Cookingrecipes #Easyhealthyrecipes #Easydinnerrecipes #Lowcarbrecipes #Mexicanfoodrecipes #Vegetarianrecipes #Ketosheetpanrecipes #Wholefoodrecipes #Cookingrecipes #Paleorecipesdinner #Easypaleodinnerrecipes #Healthydietrecipes

  Ingredients

  • For the onion & pepper mixture
  • 1 large brown onion, diced
  • 1 medium red pepper, diced
  • 1 small chorizo sausage, peeled and diced (about 100–150 g / 4–5 oz.)
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon onion powder (optional)
  • 1/2 teaspoon cumin powder
  • Pinch of dried coriander or thyme
  • Generous pinch of salt and pepper
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • For the chicken
  • 4–5 chicken tenderloins, cut into 3 pieces each (see notes for alternatives)
  • 1 teaspoon paprika
  • 1/4 teaspoon cumin powder
  • Generous pinch of salt
  • 1 tablespoon olive oil
  • For asparagus
  • 100 g / 3-4 oz. asparagus spears (1 bunch), ends trimmed
  • 2 cloves garlic, finely diced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Generous pinch of salt

Instructions

  1. Preheat the oven to 210 C / 410 F. While the oven is heating up, prepare the ingredients.
  2. In a mixing bowl, combine the onion and peppers with chorizo, spices, salt, pepper, olive oil and lemon juice. Spread the mixture on an ovenproof flat sheet pan.
  3. Mix the chicken ingredients in the same bowl, using your hands to rub the chicken pieces evenly. Spread the chicken pieces on top of the onion and peppers. Place in the oven, middle shelf, for 10 minutes.
  4. In the meantime, combine the asparagus with garlic, lemon juice, olive oil and salt and set aside. After 10 minutes, remove the sheet pan from the oven. Scatter the asparagus spears amongst the chicken and sprinkle with the remaining garlic and juices. Turn the heat down to 200 C / 400 F and place the tray back in for 7 minutes. Remove from the tray and serve while hot.

recipe adapted  >>>>>  here

Tuesday, October 19, 2010

Fresh Strawberry Lemonade

Fresh Strawberry Lemonade | #Homemadestrawberrylemonaderecipe #Strawberrylemonadepunch #Easystrawberrylemonaderecipe #Frozenlemonade #Freshstrawberrylemonade #Easypunchrecipes #Strawberrylemonaderecipe #Yummydrinks #Freshstrawberrylemonade #Cocktaildrinks #Fundrinks #Summerdrinkrecipes

Ingredients

  • 1 cup granulated sugar
  • 1 cup water
  • 2 cups fresh strawberries, hulled and sliced
  • 1 1/2 cups fresh lemon juice (about 6 medium lemons)
  • 6 cups cold water
  • ice
  • 1 cup strawberries, chopped for topping
  • lemon slice, for garnish

Instructions

  1. In a small sauce pan, bring sugar and water to a boil. Remove from heat and let cool to room temperature.
  2. Place strawberries into a food processor or blender and process/blend until smooth.
  3. Pour pureed strawberries into the sugar water. Add lemon juice. Stir well.
  4. Pour strawberry lemon mixture and cold water into a large pitcher. Stir well and add ice. Pour into glasses and top with chopped strawberries and a lemon slice.

recipe adapted >>>>>  here

Caramel Cake

Caramel Cake | #Chocolateeclaircakenobake #Carmelcakerecipe #Nobakechocolateeclairdessert #Cinnamonrollshomemadeeasy #Chocolateeclairrecipe #Yellowcakerecipe #Caramelcakerecipe #Birthdaycakeformen #Yellowcakerecipe #Saltedcaramelcakerecipe #Carameldripcake #Carmelcakerecipe

Ingredients

  • 1 cup butter softened
  • 3¼ cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2½ cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs room temperature
  • 1¼ cups milk I used whole milk
  • Frosting
  • 1 cup butter divided
  • 2 cups dark brown sugar
  • 1/2 cup evaporated milk
  • 1 1/2 tsp vanilla
  • 6 cups powdered sugar

Instructions

  1. Preheat oven to 350?F.
  2. Spray three 8-inch pans generously with baking spray and flour. Cut circles of parchment paper or wax paper to fit pans and place one in the bottom of each pan.
  3. Combine cake flour, baking powder, and salt together; set aside.
  4. (If you are using the extra fine cake flour you won't need to sift the flour, if not put the flour, baking powder and salt through a sifter.)
  5. Beat butter and sugar in the bowl of an electric mixer until light and fluffy.
  6. Add vanilla and then eggs one at a time, beating after each addition.
  7. Add flour mixture and milk alternately in 3 batches, beating until smooth after each addition.
  8. Divide batter between prepared pans.
  9. Bake until golden, 25-30 minutes.
  10. Let cool on a rack for 10 minutes; invert cakes onto a cooling rack; let cool completely.
  11. Brush off crumbs from sides and top of cake.
  12. Place one cake layer on a plate or cake stand.
  13. Add icing and spread to cover. Repeat with remaining layers.
  14. Frost entire cake with a generous layer of icing.
  15. Frosting :
  16. Place 1/2 cup butter, brown sugar and evaporated milk into a microwave safe bowl. Microwave for 1 minute, stir. Return to microwave and cook on high for 2-3 more minutes or until the mixture is smooth and no longer gritty. Can also be done in a saucepan on the stovetop. Heat until ingredients are combined and no longer gritty.
  17. Cool mixture for 15 minutes.
  18. Place in mixer and add in powdered sugar and mix on low until incorporated.
  19. Turn to medium high and mix for another minute.
  20. Add in 1/2 cup of softened butter and vanilla and mix on medium high for 3-4 minutes or until light and fluffy.
  21. Frosting should be a nice spreadable consistency. Add more milk if too stiff or more sugar if too thin.
  22. Frost cake.

recipe adapted >>>>>  here

Sunday, October 17, 2010

Easy Vegetarian Ramen Recipe

Easy Vegetarian Ramen Recipe | #Veganrecipesdinner #Veggierecipes #Veganrecipeseasy #Stuffedsweetpotatorecipes #Cauliflowerrecipes #Healthydinnerrecipesvegetarian #Vegetarianmeals #Meatlessmeals #Brusselsproutrecipes #Cookingrecipes #Trendingrecipes #Beefrecipes

Ingredients

  • 8 cups good low-sodium vegetable broth (this is my favorite by far)
  • 1 ounce dried shiitakes (15-20 mushrooms)
  • 1/4 cup low-sodium tamari or other good soy sauce
  • 2 tablespoons vegetable oil, divided
  • 1 small yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 1/2-inch piece fresh ginger, peeled and minced
  • 1 tablespoon good butter
  • 1 tablespoon white miso paste
  • 1 tablespoon mirin (rice wine)
  • 10 ounces baby spinach
  • 4 eggs
  • 10 ounces sliced fresh shiitake mushrooms
  • 4 servings fresh or dry ramen noodles*
  • One 6-ounce package baked tofu, at room temperature
  • 2 to 3 scallions, white and green parts sliced
  • Gomasio (sesame salt)
  • Toasted sesame oil with hot chili

Instructions

  1. Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.
  2. Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.
  3. In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.
  4. Bring a large pot of unsalted water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and set aside.
  5. Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.
  6. Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.
  7. While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.
  8. To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table. Serve with chopsticks and large spoons.

RECIPE ADAPTED >>>>>  here

Saturday, October 16, 2010

Crockpot Chicken Enchilada Soup (Paleo, Whole30 + Keto)

Crockpot Chicken Enchilada Soup (Paleo, Whole30 + Keto) | #Healthycrockpotrecipes #Paleocrockpotrecipes #Whole30recipescrockpot #Whole30chickenenchiladasoup #Healthycrockpotmeals #Whole30stuffedpeppersoup #Spiralizerrecipes #Brunchfoods #Blueberryfrenchtoastcasserole #Strawberryfrenchtoastcasserole #Breakfastideas #Frenchtoastcasseroleeasy

Ingredients

  • 1.5 lbs boneless skinless chicken thighs
  • 1 can fire roasted crushed tomatoes (14.5 oz can)
  • 1 bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups bone broth
  • 1/2 cup water
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper
  • For garnish:
  • 1 avocado
  • fresh cilantro

Instructions

  1. Prepare all of the ingredients as noted above, and add all of the ingredients, except for the garnish ingredients, into your crockpot or Instant Pot in the order listed above.
  2. Cook on low for 6-8 hours in the crockpot or on high for 3 hours. For the Instant Pot, cook for 20 minutes on the manual setting at high pressure with a quick release. Once done, use two forks to shred chicken in the crockpot. Ladle into bowls and serve with avocado and fresh cilantro.

recipe adapated >>>>>  here

Friday, October 15, 2010

Stir Fry Zucchini Noodles

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


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

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

    Recipe Source here

    Monday, October 11, 2010

    Easy and Delicious Weeknight Taco Pasta

    Easy and Delicious Weeknight Taco Pasta | #Groundbeefrecipesfordinner #Dinnerrecipeseasy #Instantpotrecipeseasy #Instantpotgroundbeefrecipes #Instantpothamburgerrecipes #Easydinnerideas #Summerdinnerrecipes #Tacopasta #Bltpastasalad #Beefandbroccolicrockpot #Saladsforparties #Tacostuffedshells



    Ingredients

    • 1/2 8 oz Box of Small Shell Pasta Noodles
    • 1 lb Lean Ground Beef or Turkey 80/20 or above preferred
    • 1 envelope low sodium taco seasoning
    • 1 cup water
    • 1/2 block reduced fat cream cheese (4 oz.)
    • 1 cup shredded cheese Cheddar, Mexican Blend, or Monterey Jack


    Instructions

    1. begin boiling pasta according to package instructions.
    2. Brown ground beef in pan until fully cooked; Drain; Place beef back into pan and add taco seasoning and water. Stir well and let simmer on Medium heat until liquid has reduced. (About 5 Minutes)
    3. Cut ½ block of cream cheese into small squares and add into ground beef mixture. Begin stirring in cream cheese and increase heat to medium/high until all cheese has been incorporated and sauce is creamy.
    4. Remove ground beef from heat; Drain pasta; Place hot pasta into casserole dish and stir in ½ cup of cheese. Add in taco mixture and mix well.
    5. Top pasta with remaining ½ cup of cheese and bake uncovered at 350 degrees for 15 minutes, or until cheese is perfectly melted.
    6. Pair it with a delicious salad and enjoy this easy and delicious weeknight meal!

    recipe adapted >>>>>  here



    Rated 4.5/5 based on 143 customer reviews

    Friday, October 8, 2010

    Twix Cookies

    Twix Cookies | #Cookiedesserts #desserts #Holidaycookies #Xmascookies #Deliciousdesserts #food #Cinnamonrollshomemadenoyeast #Cinnamonrollshomemadeeasy #1hourcinnamonrolls #Quickcinnamonrollsrecipe #Easycinnamonrollsquick #Cinnamonrollshomemadequick

    Ingredients

    • 1½ cups softened butter
    • 1 cup sugar
    • 3½ cups flour
    • 1 teaspoon vanilla
    • ¼ teaspoon salt
    • 15 oz caramel **See notes
    • 2 cups milk choc chips
    • 2 tsp shortening

    Instructions

    1. Preheat oven to 350 degrees
    2. Cream butter and sugar together. Add your vanilla, flour and salt. Mix well.
    3. On a lightly floured surface, roll dough out to ½ inch thick.
    4. To cut cookies you can use a biscuit cutter or I just used a small glass that was 2 inches wide.
    5. Place round cookies on a lightly greased cookie sheet.
    6. Bake at 350 for 14-16 minutes.
    7. Let cookies cool.
    8. Melt caramel and spread the caramel over the cooled cookies.
    9. Let caramel cool completely.
    10. Add your shortening into the chocolate chips and melt in the microwave. Use a microwave safe bowl and watch so that the chocolate does not burn.
    11. Spread melted chocolate over cooled caramel.
    12. Let chocolate set before serving.
    13. Do not put in the refrigerator as it will discolor the chocolate.

    recipe adapted >>>>>  here

    Wednesday, October 6, 2010

    Thrifty Homemade Sandwich Bread

    Thrifty Homemade Sandwich Bread | #Cookingrecipes #Dinnerrecipes #Healthydrinks #Crockpotrecipes #Glutenfreedesserts #Cocktaildrinks #Garlicbread #Ketobread #Ethnicrecipes #90secondbread #Garlicbreadrecipe #Goodfood


    Ingredients

    • 1 cup hot water
    • 2 Tbsp Sugar
    • 2-3/4 tsp yeast (1 packet + 1/2 tsp)
    • 3 cups all-purpose flour OR bread flour
    • 1/4 cup vegetable oil
    • 1-1/2 tsp salt

    Instructions

    1. Mix together the hot water (not scalding, but hot from the tap), sugar and yeast and stir. Let sit for about 10 minutes, allowing the yeast to "bloom"
    2. Dump this mixture into a stand mixer and mix in the vegetable oil, salt and the flour, one cup at a time, using your dough hook. Alternatively, you can use a hand mixer to combine the ingredients and then knead it by hand
    3. Continue mixing a few minutes until dough clings to the bread hook and doesn't stick to the bowl. Mix another 3-4 minutes after the non-sticky dough is formed.
    4. Remove dough from hook, place dough ball in a bowl and cover with a light kitchen towel. Let rise in a draft-free area for approximately 1.5 hours or until the dough doubles in size.
    5. Punch down, shape into an oval loaf-like shape and turn the seams under.
    6. Place in a greased loaf pan; cover loosely with plastic wrap (spray it with cooking oil first if you're worried about it sticking).
    7. Let dough rise a second time until almost doubled - approximately one hour.
    8. Bake in loaf pan approximately 25 minutes at 350 degrees

    recipe adapted >>>>>  here

    Tuesday, October 5, 2010

    Buffalo Chicken Taquitos For The Win!

    Buffalo Chicken Taquitos For The Win So tasty!! Shredded chicken breast and used Frank's hot sauce. #chickenrecipe #chickenrecipehealthy #buffalochicken #Dinner_ideas #Food_ideas #Food_recipies #Yummy_food #Cooking_recipes #Mexican_food_recipes




    Ingredients

    • 1 pkg cream cheese, softened (8 ounce)
    • 1/2 cup ranch dressing
    • 1/2 cup buffalo sauce
    • 1 rotisserie chicken, shredded
    • 1 cup shredded cheddar cheese
    • 24 flour tortillas, fajita size
    • non-stick spray


    Instructions

    1. Preheat oven to 450 degrees.
    2. Spray a baking sheet with non-stick cooking spray and set aside.
    3. Mix softened cream cheese, ranch dressing, and buffalo sauce until well combined in a large bowl. The mixture should be smooth.
    4. Mix the shredded rotisserie chicken and shredded cheese into the cream cheese mixture.
    5. For each Taquito, spoon a large tablespoon of the chicken mixture onto each flour tortilla. Spread in a thin line from one side to the other.
    6. Roll each tortilla up tightly around the chicken mixture and place seam side down on the baking sheet.
    7. Continue assembling each taquito one at a time until you’re done.
    8. Once all taquitos have been assembled and placed on the baking sheet, generously spray the tops with non-stick cooking spray.
    9. Bake for 10 minutes. Pull from oven and flip taquitos over. Bake for an additional 5 minutes or until golden brown.

    recipe adapted >>>>>  here


    Monday, September 27, 2010

    HAMBURGER STEAK AND GRAVY RECIPE

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

    Ingredients

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

    Instructions

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

      recipe adapted  >>>>>  here

      Sunday, September 26, 2010

      CREAMY SPICY SUN DRIED TOMATO PASTA

      CREAMY SPICY SUN DRIED TOMATO PASTA | #Pastadishes #Noodlesrecipes #Pastasaucerecipes #Creamyspicysundriedtomatopasta #Pastarecipesvideos #Garlicspaghettirecipes #Healthydinnerrecipes #Cookingrecipes #Easyhealthydinner #Healthypastarecipes #Easypastadishes #Pastarecipeseasy



      Ingredients

      • 250g uncooked penne pasta
      • 1 tbsp + 1/2 tsp extra virgin olive oil
      • 4 to 5 garlic gloves, minced (2 tbsp)
      • 1 1/2 tbsp cornflour*
      • 2 cups unsweetened almond milk
      • 1/2 tsp salt + pepper to taste
      • 1/2 + 1/4 cup sun dried tomatoes (jarred in oil, with garlic and herbs included), drained from any oil
      • 1 tbsp nutritional yeast
      • 1 onion, diced
      • 1 tsp chilli flakes, or to taste
      • 1/2 tsp dried oregano
      • 2 to 3 big handfuls of rocket or baby spinach


      Instructions

      1. Cook your pasta according to the package instructions, but leave the pasta just slightly undercooked. Set aside.
      2. Add 1 tbsp olive oil into a large frying pan over medium to high heat. When hot, add garlic and cook for 2 minutes or until lightly browned. Mix in cornflour and cook for a further minute. Add 1/2 tsp of salt and 1 cup of almond milk, making sure that the mixture is smooth besides the garlic. When it has thickened, add the remaining cup of almond milk. When it has thickened slightly (it will thicken further when blended), pour this into a blender.
      3. Add 1/2 cup sun dried tomatoes, nutritional yeast and 1/3 cup water to the blender and blend until smooth. Set aside.
      4. Rinse out the frying pan and heat up 1/2 tsp of oil. Cut the remaining sun dried tomatoes to be roughly 2cm pieces. Add this along with the onion to the pan and sauté for 3 minutes. Add chilli flakes and dried oregano and cook for a further minute. If it sticks to the frying pan, add a splash of water.
      5. Pour the sauce into the pan, making sure the heat is low to medium to prevent it from sticking. When the sauce is heated through, add in the pasta. Add pepper to taste and any extra salt or a splash of water if needed. When the pasta is heated through, serve this on top of the greens.

      RECIPE ADAPTED  >>>>>  here



      Rated 4.8/5 based on 490 customer reviews

      Wednesday, September 22, 2010

      Fudgy Paleo Chocolate Skillet Cake

      Fudgy Paleo Chocolate Skillet Cake | #Paleodessertrecipes #Paleoglutenfree #Glutenfreedesserts #Wholefoodrecipes #Paleosnacks #Healthydesserts #Paleodessertrecipes #Paleosweets #Paleobaking #Paleoglutenfree #Glutenfreedesserts #Paleosnacks


       Ingredients

      • For the Cake:
      • 3 eggs room temp
      • 3/4 cup organic coconut sugar
      • 1/2 cup organic coconut oil melted and cooled
      • 2 tsp pure vanilla extract
      • 1/2 cup raw cacao powder or unsweetened cocoa powder
      • 1 cup blanched almond flour
      • 1/2 tsp baking soda
      • dash sea salt
      • For the fudge topping (optional)*
      • 3/4 cup Enjoy Life Dark Chocolate Morsels
      • 3 Tbsp full fat coconut milk from a can - blended prior to using
      • Coconut ice cream to top - I love this brand optional

      Instructions

      1. Grease one 10 inch or two 6.5 inch cast iron skillet(s) (or other oven proof skillet) lightly with coconut oil and preheat your oven to 350 degrees.
      2. In a large bowl, beat the eggs with a hand mixer (or whisk well by hand), then add the coconut sugar, vanilla extract and coconut oil and beat well.
      3. In a separate bowl, combine the almond flour, cocoa powder or cacao, baking soda and salt. Add the dry mixture to the wet and mix well until smooth.
      4. Spread the batter out evenly in the skillet or skillets** and bake in the preheated oven for 20-25 minutes, or until the center is just set. The baking time will vary a bit based on which skillet you use, so check beginning at 20 minutes for the center to set (no more jiggle)
      5. While the cake bakes, make the fudge topping. In a small saucepan over very low heat, combine the chocolate chips/morsels and coconut milk and melt, stirring, until smooth and shiny, then remove from heat.
      6. Allow the cake to cool in the skillets for about 5-10 minutes, then spread the fudge topping evenly over the cake(s). To serve, top with a scoop of coconut vanilla ice cream and more fudge topping if desired.
      7. Store leftovers in the refrigerator (without the ice cream) for up to 4 days. Enjoy!

      recipe adapted  >>>>>  here

      Sunday, September 12, 2010

      Oreo Balls

      Oreo Balls | #Oreotruffleballs #Nobakeoreotruffles #Oreotrufflesrecipe #Nobakeoreoballs #Oreocheesecakeballsnobake #Deliciousdesserts #Trufflerecipe #Oreotruffles #Cookiedoughcakepops #Homemadepopsicles #Oreoballsrecipe #Oreopokecakerecipe

      Ingredients

      • 1 (15.25) oz. package Oreos (any flavor, double stuffed or regular both work)
      • 8 oz. cream cheese, softened
      • 12 oz. white melting chocolate- (Not chocolate chips, but high quality melting chocolate- I used Baker’s bars)
      • 6 oz. semisweet melting chocolate for topping (Or sprinkles, or Oreo crumbles)

      Instructions

      1. Place the Oreos in a food processor and blend until fine crumbs are formed.
      2. Mix in the cream cheese until a sticky dough has formed.
      3. Roll about 1- 1 ½ tablespoons of dough into a ball and set aside on a plate or in a container that you can fit in the freezer. Freeze the balls for at least 30 minutes.
      4. Place the white melting chocolate in a small microwave safe bowl and heat for 30 seconds at a time, stirring in between, until melted.
      5. Dipping the Oreo Balls:
      6. Cover a baking sheet with wax paper. Remove Oreo balls from the freezer. Drop them into the chocolate and roll them around carefully with a fork.
      7. There is likely one part that is flatter, which was the bottom of the ball when it sat in the freezer. Slide the fork underneath the flatter part and lift. Slide the bottom of the fork across the edge of the bowl to let the excess chocolate drip off, then set it on top of the wax paper.
      8. The chocolate sets pretty quickly from there. Once you've dipped them all, refrigerate for at least 10 minutes to set.
      9. Topping the truffles:
      10. Melt the semi-sweet chocolate in a small bowl in the microwave, 30 seconds at a time.
      11. Dip a fork into the melted chocolate and drizzle it over the Oreo balls. You may make a mess, but that’s part of the fun!
      12. You can also top them with sprinkles or Oreo crumbs right after they’ve been dipped.

      Recipe adapted >>>>>  here

      Thursday, September 9, 2010

      Baked Parmesan Chicken

      Baked Parmesan Chicken | #Longhornparmesancrustedchicken #Crispygarlicchicken #Parmcrustedchicken #Crustedchickenrecipes #Thinchickenbreastrecipes #Italiancrustedchicken #Meltinyourmouthchicken #Foodrecipes #Healthybakedchickenrecipes #Bakedchickenrecipeseasy #Easybakedchickenrecipes #Bakedlemonchicken

      Ingredients

      • 6 chicken breast tenderloins
      • 3 tbsp butter
      • 1/4 cup dry bread crumbs
      • 1/2 cup shredded Parmesan
      • 1 tsp oregano
      • 1 tsp parsley
      • 1/4 tsp paprika
      • 1/4 tsp salt
      • 1/4 tsp pepper

      Instructions

      1. Melt butter in a medium dish.
      2. Add dry bread crumbs to a second medium dish.
      3. Add in shredded Parmesan cheese
      4. Mix oregano, parsley, paprika, salt, and pepper into the bread crumbs and Parmesan cheese
      5. Dip one of the pieces of chicken into the melted butter and immediately dip it into the breadcrumb/cheese mixture.
      6. Repeat with each of the remaining pieces of chicken.
      7. Place your oven preheated to 400 degrees.
      8. Bake for 20-25 minutes until chicken is done.

      recipe adapted >>>>>  here

      Tuesday, September 7, 2010

      Pineapple Dream Dessert

      DELIGHTFULLY DREAMY PINEAPPLE DREAM DESSERT #DELIGHTFULLY #DREAMY #PINEAPPLE #DREAM #DESSERT #Meals


      Ingredients

      • Crust:
      • 2 1/2 cups graham crumbs (2 sleeves)
      • 1/2 cup unsalted butter
      • Layers:
      • 2 cups powdered sugar, sifted
      • 1/2 cup unsalted butter, softened
      • 4 oz cream cheese, softened
      • 8 oz container Cool Whip
      • 20 oz can crushed pineapple, drained well

      Instructions

      1. Preheat oven to 300 F.
      2. Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated.
      3. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
      4. Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
      5. Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.

      recipe adapted >>>>>  here

      Wednesday, September 1, 2010

      French Toast Bake

      French Toast Bake | #Frenchtoastcasseroleovernight #Easybreakfastcasserole #Blueberryfrenchtoastcasserole #Frenchtoastrecipe #Breakfastcasserolerecipes #Easymeals #Frenchtoastcasseroleovernight #Bakedfrenchtoastcasserole #Blueberrybreakfastcasserole #Frenchtoastbakequick #Frenchtoastcasseroleeasy #Sweetbreakfastideas


      Ingredients

      • 1 loaf sourdough bread
      • 8 eggs
      • 2 c milk
      • 1/2 c heavy cream
      • 3/4 c sugar
      • 2 TB vanilla
      • Topping
      • 1/2 c flour
      • 1/2 c brown sugar
      • 1 tsp cinnamon
      • 1/4 tsp salt
      • 1/2 c butter cold, cut into pieces

      Instructions

      1. Cut loaf into cubes and place evenly in a greased 9x13 pan.
      2. In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread.
      3. Cover your pan with Saran Wrap and refrigerate overnight.
      4. Mix together flour, brown sugar, cinnamon, and salt in a medium bowl.
      5. Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well.
      6. Take pan and Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread.
      7. Bake at 350 for 45 minutes to 1 hour depending on how soft you like it.

      recipe adapted >>>>>  here

      Ultimate Reese Cheesecake Brownies

      Ultimate Reese Cheesecake Brownies | #Peanutbutterfrostingforbrownies #Quickmeals #Easydinnerrecipes #Browniedesserts #Smoothierecipes #Peanutbutterfrostingeasyforbrownies #Cookiecakerecipe #Peanutbuttercuppokecake #Whatchamacallitbars #Reesescookiecake #21stbirthdaycake #Deliciousdesserts

       

      Ingredients

      • For the Cheesecake Brownies
      • 1 - 9x13 package box brownie mix
      • 1 - 8 ounce cream cheese, softened
      • 2 Tablespoons butter, softened
      • 1/4 cup peanut butter
      • 1 - 14 ounce can sweetened condensed milk
      • 1 Tablespoon cornstarch
      • 1 egg
      • 1 teaspoon vanilla extract
      • 2 cups Reese's peanut butter minis, halved (family sized bag)
      • For the Topping
      • 1 3/4 cups milk chocolate chips
      • 1/2 cup peanut butter, divided
      • 1/2 cup mini Reese's Pieces

      Instructions

      1. Preheat oven to 350 degrees. Line a 9x13 pan with foil lined parchment paper.
      2. Make the brownie batter according to the package directions. Spread in the bottom of the prepared pan.
      3. Beat cream cheese, butter and peanut butter until creamy.
      4. Add the condensed milk, cornstarch, egg, and vanilla until beat again until smooth. Stir in the halved Reese's gently.
      5. Spoon or pour the cheesecake batter on top of the brownie batter gently. Bake 40-42 minutes. Remove and cool on a wire rack for an hour then refrigerate until chilled completely.
      6. Place the chocolate chips and 1/4 cup peanut butter in a microwave safe bowl. Heat for 30 seconds. Stir until creamy. Heat again for 15 seconds if needed.
      7. Heat the remaining peanut butter in a separate bowl for 20 seconds and stir until creamy.
      8. Spread the chocolate chip mixture on top of the chilled cheesecake brownies. Spoon the melted peanut butter in lines across the chocolate. Use a butter knife to swirl the mixture.
      9. Sprinkle the top with the mini Reese's Pieces. Let set before cutting into 24 squares. Store in the refrigerator.

        recipe adapted >>>>>  here

        Tuesday, August 31, 2010

        Chocolate Butterfinger Lava Cake

        Chocolate Butterfinger Lava Cake | #Italiandesserts #Summerdessertseasy #Mascarponerecipes #Summerdessertideas #Dessertrecipes #Cookingrecipes #Butterfingerdessert #Easybutterfingercake #Cinnamonrollcakewithcreamcheese #Dessertrecipes #Cupcakecakes #Cakedesserts

        Ingredients

        • 1 4 oz semi-sweet chocolate baking bar
        • 1/2 cup butter
        • 1 cup powdered sugar
        • 2 eggs
        • 2 egg yolks
        • 6 Tbs flour
        • 3 Tbs creamy peanut butter
        • 3 Tbs Butterfinger baking bits or crushed butterfingers (more for topping)

        Instructions

        1. Preheat oven to 425.
        2. Prepare 4 6oz ramekins with shortening and sprinkle a little bit of flour or cocoa powder and move around bottom and up the sides of ramekins, this helps the cake from sticking to sides.
        3. In medium bowl add your baking bar and butter and melt in microwave.
        4. Whisk in your powdered sugar until combined.
        5. Add in your eggs and egg yolks until blended.
        6. Lastly add in your flour until mixed.
        7. In small bowl stir together peanut butter and Butterfinger baking bits.
        8. Fill each ramekin half way with batter.
        9. Separate your peanut butter mixture out into 4 equal portions and spoon peanut butter into center of batter, pressing down slightly.
        10. Top with remaining batter to cover.
        11. Place ramekins on a baking sheet and bake for 13-15 minutes until outside is firm and center is a little jiggly still.
        12. Remove from oven and let sit a few minutes before turning out onto a plate.
        13. Top with ice cream, chocolate syrup and additional Butterfinger bits if desired.

        RECIPE ADAPTED  >>>>>  here

        Wednesday, August 25, 2010

        Tomato Basil Turkey Meatloaf

        Tomato Basil Turkey Meatloaf | #Smokedsalt #Cookingrecipes #Healthydietrecipes #Wholefoodrecipes #Dinnerrecipes #Meatrecipes #Whole30turkeymeatloaf #Tomatobasilmeatloaf #Cleaneatingrecipesfordinner #Whole30groundturkeyrecipes #Turkeymeatloafpaleo #Tomatobasilturkeymeatloaf

        Ingredients

        • 1 pound ground turkey
        • ¼ cup ALMOND FLOUR
        • 2 tablespoons TOMATO PASTE
        • 3 tablespoons chopped fresh basil
        • 1 egg
        • 1 teaspoon GARLIC POWDER
        • 1 teaspoon salt
        • Topping:
        • 2 tablespoons tomato paste
        • ¼ cup CHOPPED TOMATOES
        • 1 tablespoon APPLE CIDER VINEGAR
        • 1 tablespoon chopped basil
        • Pinch of salt

        Instructions

        1. Preheat oven to 400 degrees. In a bowl combine turkey, almond flour, 2 tablespoons tomato paste, 3 tablespoons chopped basil, egg, garlic powder and 1 teaspoon salt. Mix until evenly combined. Ball up all of the meat mixture and place on a foil lined baking sheet, then form it into a loaf shape, about 8 inches x 4 inches in shape.
        2. In a small bowl combine 2 tablespoons tomato paste, chopped tomatoes, apple cider vinegar, 1 tablespoon chopped basil and pinch of salt. Spoon this mixture over the meatloaf and spread evenly over the top. Bake for 30 minutes.

        recipe adapted  >>>>>  here

        Sunday, August 22, 2010

        NO BAKE ENERGY BITES

        NO BAKE ENERGY BITES | #Energybites #Healthymeals #Healthybreakfastrecipes #Nobakeenergyballs #Healthydessertrecipes #Breakfastideashealthy #bites #Peanutbutteroatballs #3ingredientrecipes #Dairyfreesnacks #Energyballshealthy #Peanutbutterenergyballs


        Ingredients

        • 1 cup (dry) oatmeal (I used old-fashioned oats)
        • 2/3 cup toasted coconut flakes
        • 1/2 cup peanut butter
        • 1/2 cup ground flax seeds
        • 1/2 cup semisweet chocolate chips (or vegan chocolate chips)
        • 1/3 cup honey or agave nectar
        • 1 tablespoon chia seeds (optional)
        • 1 teaspoon vanilla extract

        Instructions

        1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.*
        2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
        3. Makes about 20-25 balls.

        Recipe has been adapted from >>>>>  here

        Friday, August 20, 2010

        The Best Keto Cheesecake



        The Best Keto Cheesecake | #Ketosnacks #Easyketocheesecake #Ketodesserteasy #Ketostrawberrycheesecake #Lowcarbsnacks #Sugarfreedesserts #Ketosnacks #Ketocheesecakerecipes #Ketodesserteasy #Ketostrawberrycheesecake #Lowcarbsnacks #Sugarfreedesserts

        Ingredients

        • For the crust
        • 1 1/2 Cups Almond flour
        • 1/4 Cup Confectioners Swerve
        • 1 teaspoon Cinnamon
        • 6 Tablespoons Butter, melted
        • For the filling
        • 6 Packages 8 ounces full fat cream cheese, room temperature
        • 2 Cups Confectioners Swerve
        • 5 Large Eggs room temperature
        • 8 Ounces Sour Cream room temperature
        • 1 Tablespoon Vanilla extract

        Instructions

        1. Pre-heat oven to 325F. Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into a 9 inch x 3.5 inch springform pan and press halfway up the sides using your fingers (here is the pan I used). Use a flat bottomed cup to press the mixture into the bottom. Refrigerate the crust for 20 minutes.
        2. In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer use the paddle attachment.
        3. Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer.
        4. Add in the room temperature eggs one at a time and beat until well incorporated.
        5. Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
        6. Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.
        7. Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick. Do not remove the springform). Let sit on the counter for 1 hour.
        8. Cover loosely with plastic wrap and refrigerate for at least 8 hours.
        9. Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.

        recipe adapted >>>>>  here


        Thursday, August 19, 2010

        Dairy-free Spaghetti Squash Chicken Alfredo

        Dairy-free Spaghetti Squash Chicken Alfredo | #Wholefoodrecipes #Whole30diet #Realfoodrecipes #Cookingrecipes #Cleaneatingrecipes #Dietrecipes #Wholefoodrecipes #Cleaneatingrecipesfordinner #Healthydinnerrecipes #Dairyfreerecipesdinner #Deliciousglutenfreerecipes #Whole30dinners


        Ingredients

        • 1 large spaghetti squash (about 3 lbs.), halved lengthwise and seeds removed
        • 1 ½ lbs. boneless, skinless chicken thighs
        • 1 cup raw cashews
        • 3 cups boiling water
        • 2 Tbsp. nutritional yeast
        • 1–2 cloves garlic, peeled
        • 1 Tbsp. lemon juice
        • ½ tsp. salt + more to taste
        • ¾ cup unsweetened almond milk (or other non-dairy milk of choice)
        • ½ cup fresh basil, thinly sliced; plus more for garnish

        Instructions

        1. Preheat oven to 400℉.
        2. Place cashews in a small bowl and cover with boiling water. Place a plate over the bowl to cover and allow to rest for 30 minutes while you prepare the squash and chicken.
        3. Line two rimmed baking sheet with parchment paper. On one sheet, place halved squash cut side down. Place chicken thighs on the other sheet and sprinkle with salt and pepper.
        4. Place baking sheets in preheated oven. Remove chicken after 25-30 minutes or when cooked through and no longer pink inside. Remove chicken and cover with foil or a plate.
        5. Allow squash to bake for an additional 20-25 minutes or until tender. While the squash bakes it’s time to prepare the alfredo sauce.
        6. To prepare the alfredo sauce :
        7. Drain cashews and place in the canister of the Vitamix.
        8. Add nutritional yeast, 1 garlic clove, lemon juice, ½ tsp. salt and almond milk.
        9. Blend on high for 2 minutes. Taste and adjust salt as needed, adding the additional clove of garlic and blending again if you’d like a more garlicky sauce. Sauce should be warm from blending. If not, replace the lid and blend another minute until warm (this is where the built-in blend timer comes in handy!)
        10. When squash is ready, carefully scrape flesh into a large bowl (or cast iron skillet) using a fork to create strands of ‘pasta’.
        11. Add diced chicken and toss with alfredo sauce. At this point, if your squash has cooled and if you used a skillet you can either place the skillet on the stove top over medium heat for 5-6 minutes or until heated through or pop the entire skillet back into the still-warm oven for a few minutes to warm while you prepare a vegetable or salad side dish.
        12. Stir chopped basil into spaghetti squash mixture just before serving. Top with additional basil, as desired.

        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


        Thursday, August 12, 2010

        PEANUT BUTTER BANANA NICE CREAM

        PEANUT BUTTER BANANA NICE CREAM | #Bananaicecreamrecipe #Peanutbutterbananaicecream #Bananaicecreamhealthy #Homemadeicecreamrecipes #Dairyfreeicecreammakerrecipes #Nicecreamvegan #Frozenbananarecipes #Veganicecream #Healthyicecreamrecipes #Vanillaicecreamhomemade #Ripebananarecipeshealthy #Vanillaicecreamrecipes

        Ingredients

        • 4 bananas, peeled, sliced, and frozen
        • 1/4 cup almond, soy, or coconut milk
        • 1/2 cup peanut butter (creamy or crunchy, unsweetened)
        • pinch of sea salt
        • 1 tablespoon maple syrup, or coconut sugar to taste (optional)
        • 1/4 cup mini dairy-free chocolate chips

        Instructions

        1. Place the frozen banana slices and milk in the bowl of a food processor. Blend and pulse until just smooth, stopping to scrape down the sides with a rubber spatula occasionally. Don't over-blend.
        2. Add the peanut butter, a pinch of salt, and optional sweetener to taste and pulse to combine. Stir in chocolate chips.
        3. Enjoy immediately as soft serve or transfer to a freezer container for later. Once frozen solid, let nice cream sit at room temperature for about 30 minutes to soften before eating.

        recipe adapted  >>>>>  here

        Vegan Garlic Pasta with Roasted Cajun Cauliflower

        Vegan Garlic Pasta with Roasted Cajun Cauliflower | #Veganpastarecipes #Vegantamales #Vegancreamytomatopasta #Creamytomatobasilpasta #Veganrecipeseasyquick #Vegancreamytomatosauce #Veganrecipeseasy #Easyveganmeals #Veganbroccolirecipes #Veganlunchideas #Vegandishes #Vegandinnerideas

        Ingredients

        • Cajun cauliflower:
        • 1 small head of cauliflower cut into florets 3 heaping cups
        • 2 teaspoons oil
        • Cajun Blend:
        • 2 tsp paprika (I use 1 tsp sweet mild paprika and 1 tsp smoked hot paprika)
        • 1/4 tsp (0.25 tsp) or more cayenne
        • 1/2 tsp (0.5 tsp) freshly ground black pepper
        • 1/2 tsp (0.5 tsp) red pepper flakes or use more smoked paprika
        • 1/2 tsp (0.5 tsp) dried thyme
        • 1 tsp dried oregano
        • 1 tsp garlic powder
        • 1/4 tsp (0.25 tsp) onion powder
        • 1/2 tsp (0.5 tsp) salt ( 1/4 to 1/2 tsp to preference)
        • Garlic Sauce Pasta:
        • 8 oz penne glutenfree if needed
        • 2 tsp olive oil divided
        • 3 cloves garlic minced
        • 2 cups (473.18 ml) unsweetened non dairy milk such as almond milk or soymilk or use cashew milk for creamier
        • 1 tbsp flour or use rice flour to make gluten-free
        • 1 tbsp arrowroot starch or cornstarch
        • 10 cloves of roasted garlic
        • 1/2 tsp (0.5 tsp) to 1 tsp smoked paprika
        • 1/4 tsp (0.25 tsp) or more dried thyme ,+ generous dashes of other herbs such as basil, sage, oregano
        • 2 tbsp nutritional yeast
        • 1/2 to 3/4 tsp (0.5 tsp) or more salt
        • chopped basil or parsley for garnish
        • black pepper or cayenne and lemon juice for garnish

        Instructions

        1. Cajun Cauliflower:
        2. Preheat the oven to 425 degrees F. Add the Cauliflower florets to a large bowl. Drizzle oil and mix using a spatula or rub it in using hands.
        3. In a small bowl, mix the ingredients under cajun spice blend. Add a bit more paprika if using mild. Sprinkle all over the cauliflower florets and toss to coat. (use 1.5 tbsp or more of premade cajun blend).
        4. Bake for 25 to 30 mins.
        5. Garlic Pasta:
        6. Make the pasta according to instructions on the package, drain and set aside.
        7. Heat oil in a skillet over medium low heat. Add minced garlic and cook for 3 to 4 minutes, or until golden, stirring occasionally.
        8. Meanwhile blend the rest of the ingredients (except garnish) until smooth. Add to the pan. Increase heat to medium.
        9. Bring the sauce to a boil stirring occasionally. Taste and adjust salt and flavor carefully. Simmer for another 2 minutes. You can add in some cajun blend to the sauce as well for additional flavor. Fold in the pasta. Take off heat, cover and let sit for 2 minutes.
        10. To serve, add warm baked Cajun Cauliflower on top. Garnish with chopped parsley or basil, some cayenne/pepper and lemon juice.

        RECIPE ADAPTED  >>>>>  here

        Sweet Potato, Chickpea and Spinach Coconut Curry

        Sweet Potato, Chickpea and Spinach Coconut Curry | #Stuffedsweetpotatorecipes #Healthydinnerrecipesvegetarian #Veganlunchideas #Vegetarianveganrecipes #Veganricerecipes #Easydinnerrecipesvegetarian #Dairyfreepastarecipes #Dairyfreedinnerrecipes #Dairyfreevodkasauce #Veganpenneallavodka #Veganvodkacreamsauce #Cookingrecipes



        Ingredients

        • 4 teaspoons (20ml) virgin coconut oil (I just used water instead)
        • 1 tablespoon (15ml) cumin seeds
        • 1 medium onion, finely chopped (about 2 cups/500 ml)
        • 3 large cloves garlic, minced
        • 4 teaspoons (20ml) grated fresh ginger
        • 1 teaspoon (5ml) ground turmeric
        • 1 teaspoon (5ml) ground coriander
        • 1/4 teaspoon red pepper flakes, or to taste
        • 1 medium/large sweet potato, peeled & cut into 1/4-to 1/2 inch dice (about 3 cups/750ml)
        • 1 (14-ounce/398ml) can chickpeas, drained & rinsed, or 1 1/2 cups (375ml) cooked chickpeas
        • 1 (14-ounce/398ml) can diced tomatoes, with juices
        • 1 (14-ounce/400ml) can light coconut milk
        • 1 (5-ounce/142g) package baby spinach
        • freshly ground black pepper
        • FOR SERVING
        • cooked basmati rice, quinoa, millet, or sorghum
        • chopped fresh cilantro, unsweetened shredded coconut flakes, lime wedges (optional)


        Instructions

        1. In a large saucepan, heat the oil over medium heat. NOTE: I used water instead, did not use oil. The oil is hot enough when a cumin seed sizzles when tossed into the pan. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.
        2. Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and saute for a couple of minutes, until the garlic softens.
        3. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender. At the point, I always mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional.
        4. Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
        5. Serve on a bed of cooked grains, garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry. Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.

        RECIPE ADAPTED  >>>>>  here



        Rated 4.8/5 based on 832 customer reviews

        Saturday, August 7, 2010

        Glazed Lemon Pound Cake Loaf

        Glazed Lemon Pound Cake Loaf | #Mainsqueezebridalshowerlemon #Lemonpoundcakewithglaze #Lemondesserts #Lemonloaf #Bundtcakerecipes #Lemonsourcreampoundcake #Lemonpoundcakewithglaze #Lemonloafcake #Weightwatcherslemonpoundcake #Lemondesserts #Lemonquickbread #Sugarfreepoundcake


        Ingredients

        • Loaf:
        • 1/2 cup butter at room temperature
        • 1 cup white sugar
        • 3 large eggs at room temperature
        • 2 Tbsp lemon zest from about 1 large lemon
        • 1 Tbsp lemon juice
        • 2 tsp vanilla
        • 1 1/2 cups all-purpose flour
        • 1/4 tsp table salt
        • 1/4 tsp baking soda
        • 1/4 tsp baking powder
        • 1/3 cup sour cream removed from fridge 15 minutes before using
        • Glaze:
        • 1/2 cup icing/confectioners' sugar
        • 1 Tbsp lemon juice plus more, as needed

        Instructions

        1. Preheat oven to 325 F. Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
        2. In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar until light coloured and fluffy. (Don't skimp on this process. It should beat about 3 minutes). Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
        3. In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.
        4. Scrape into prepared 8x4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
        5. Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
        6. While loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy.

        Recipe has been adapted from >>>>>  here

        Tuesday, August 3, 2010

        Avocado Tuna Melt Bagels

        Avocado Tuna Melt Bagels | #Tunapattiesrecipes #Easyweeknightdinners #Grilledcheeserecipes #Friedtunapatties #Grilledcheesesandwich #Lightdinnerrecipes #Ketosnacks #Avocadomuffins #Spicyavocadohummus #Avocadocrabboats #Avocadorecipeshealthy #Stuffedavocadohealthy

        Ingredients

        • 2 Bagels
        • 2 cans Tuna, drained (approx 185g each)
        • 2 Tomatoes, sliced
        • 1 Avocado,sliced
        • 2 hefty tbsp Mayo
        • 1 tsp Dijon Mustard
        • 1 Green Onion, finely diced
        • 1 tbsp Fresh Parsley, finely diced
        • 1/4 tsp Garlic Powder
        • 1/8 tsp Cayenne Pepper
        • 4 pinches Cheddar Cheese, grated
        • Lemon Juice, to taste
        • Salt & Black Pepper, to taste

        Instructions

        1. In a bowl, combine your Tuna, Mayo, Mustard, Onion, Parsley, Garlic, Seasoning, Cayenne Pepper and Lemon Juice. Place to one side.
        2. Half, destone and slice your Avocado into evenly sized strips (8 strips per half). Half your Tomatoes and slice to similar thickness. You should end up with 16 slices of Avocado and 16 slices of Tomato.
        3. Evenly slice your bagels in half and toast either under the grill or in toaster.
        4. Assemble by placing a a slice of Avocado on the bagel, then a Tomato slice and repeat in a circular pattern. 4 slices of each should cover the surface.
        5. Sprinkle a little Salt and Pepper and drizzle a bit of Olive Oil. Top with Tuna then finish with Cheese.
        6. Grill unto golden and bubbly on top. Serve with an extra squeeze of Lemon Juice and a sprinkle of Parsley.

        recipe adapted  >>>>>  here