Wednesday, February 24, 2010

CASHEW CHICKEN LETTUCE WRAPS

CASHEW CHICKEN LETTUCE WRAPS | #Cashewchickenlettucewraps #Asiandinnerrecipes #Asianinspiredrecipes #Pfchangschickenlettucewraps #Summerdinnerrecipes #Ketocashewchicken #Healthyfood #Breadedzucchinisticks #Healthylunch #Zucchinisticksbaked #Cashewchickenlettucewraps #Healthyappetizers



Ingredients

  • 1 pound (450 grams) boneless, skinless chicken breasts cut into bite seized pieces
  • 4 tablespoons oyster sauce
  • 4 tablespoons low-sodium soy sauce
  • 2 tablespoons sesame oil or olive oil
  • 2 cloves garlic minced or grated
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon chili paste
  • 1/3 cup (50 grams) raw cashews
  • 8 Boston lettuce leaves
  • Toppings (optional): thinly-sliced basil, sesame seeds

Instructions

  1. Place the chicken in a zip lock bag with the oyster sauce, soy sauce and chili paste.
  2. Let the chicken marinate for 10 minutes.
  3. Heat a large skillet over medium heat. Add 1 tablespoon of sesame oil, garlic, ginger, and cook for 30 seconds or until fragrant.
  4. Increase the heat to medium high, add the chicken and the remaining oil, and stir-fry until cooked through, about 5 minutes.
  5. Once the chicken is cooked, add the cashews and cook for another 1-2 minutes.
  6. Spoon the mixture into the individual lettuce leaves, top with basil and sesame seeds and serve.
  7. Enjoy!

recipe adapted  >>>>>  here

Saturday, February 20, 2010

Ginger Garlic Noodle Soup with Bok Choy

Ginger Garlic Noodle Soup with Bok Choy | #Meatballrecipes #Easypeachcobblerwithfreshpeaches #Peachcobblerwithcannedpeaches #Easyfreshpeachrecipes #Cannedpeachcobblerrecipe #Sandwichrecipes #Autumnrecipes #Autumnfood #Autumnsoup #Healthysouprecipes #Kalesouprecipes #Cauliflowerkalesoup

Ingredients

  • 1 tbsp olive oil
  • 3 shallots - diced
  • 1 bunch green onions - chopped, green and white divided
  • 4 cloves garlic - minced
  • 2 tbsp ginger - fresh, minced
  • 5.5 cups low sodium chicken broth - or water for vegan
  • 2 whole star anise
  • 2 tbsp soy sauce - or Tamari for a Gluten Free option
  • 10 oz crimini mushrooms - sliced
  • 6 oz rice noodles
  • 1.5 heads bok choy - roughly chopped
  • sesame seeds - for topping
  • red pepper flakes - for topping

Instructions

  1. Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.
  2. To the oil add the diced shallots and mix well. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often.
  3. Chop the end off of each green onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each green onion.
  4. Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.
  5. Carefully pour the chicken stock or water (or mix) into the pot and bring to a simmer. To the pot add the star anise and soy sauce. Cover and continue to simmer for 10 minutes.
  6. Remove lid from the pot and carefully remove and discard each star anise from the soup.
  7. Add the sliced mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste.
  8. Divide soup between bowls and garnish with sesame seeds, the green parts of green onions and red pepper flakes (if desired).

recipe adapted  >>>>>  here

Friday, February 19, 2010

WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE

WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE | #Blueberryavocadosmoothie #Cashewchickenlettucewraps #Dessertrecipes #Cookingrecipes #Cupcakecakes #Yummysweets #Whitechocolateraspberrycheesecake #Dessertrecipesvideos #Turtlecheesecakerecipes #Cheesecakefactorycopycatrecipes #Cheesecakerecipesvideos #Carrotcakecheesecakerecipe

Ingredients

  • 1 (12 oz.) package frozen raspberries
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 cups white chocolate chips
  • 1/2 cup Half and Half
  • 3 (8 oz.) packages cream cheese, softened
  • 1/2 cup sugar
  • 1 tablespoon flour
  • 3 eggs, room temperature
  • 1 teaspoon vanilla

Instructions

  1. In a medium bowl, mix together graham cracker crumbs and melted butter. Press mixture into the bottom of a lightly greased 9 inch springform pan.
  2. In a medium saucepan, make the raspberry sauce by combining raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  3. Place a baking pan filled with hot water on the lower rack of the oven. Preheat oven to 325 degrees. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. Alternately, white chocolate can be melted in the microwave with the Half and Half in a glass bowl, at 50% power, stirring every 30-60 seconds until smooth.
  4. In a large bowl, beat cream cheese and 1/2 cup sugar with an electric mixer until smooth. Blend in flour. With mixer on low speed, blend in eggs one at a time. Blend in vanilla and melted white chocolate.
  5. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  6. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

recipe adapted  >>>>>  here

Wednesday, February 17, 2010

Frosted Animal Cookie Cheesecake

Frosted Animal Cookie Cheesecake | #Easycheesecakerecipesnobake #Frostedanimalcookiecheesecake #Cupcakecakes #Cookingrecipes #Deliciousdesserts #Sweetrecipes #Lemoncheesecakerecipes #Turtlecheesecakerecipes #Animalcrackercheesecake #Frostedanimalcookiecheesecake #Lemoncurddessert #Oreofudgecheesecake

Ingredients

  • CRUST
  • 2 1/4 cups (302g) frosted animal cookie crumbs
  • 2 tbsp (28g) salted butter, melted
  • FILLING
  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream, room temperature
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature
  • 2 cups (208g) chopped frosted animal cookies, divided
  • WHITE CHOCOLATE GANACHE
  • 6 oz (169g) white chocolate chips
  • 1/4 cup (60ml) heavy whipping cream
  • Pink gel icing color
  • Sprinkles
  • WHIPPED CREAM
  • 1/2 cup (120ml) heavy whipping cream, cold
  • 4 tbsp (29g) powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  • CRUST
  • 1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  • 2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
  • 3. Bake the crust for 10 minutes, then set aside to cool.
  • 4. Cover the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see method here) so that water from the water bath cannot get in. Set prepared pan aside.
  • CHEESECAKE FILLING
  • 5. Reduce oven to 300°F (148°C).
  • 6. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
  • 7. Add the sour cream and vanilla extract, mixing on low speed until well combined.
  • 8. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
  • 9. Stir in about 1 1/4 cups of chopped animal cookies. Stir just until mixed, so the colors from the sprinkles don’t mix into the batter too much.
  • 10. Pour a small amount of batter into the bottom of the crust in an even layer, then add the remaining 3/4 cup of chopped animal cookies.
  • 11. Pour the remaining cheesecake filling into crust, over the cookies, and spread into an even layer.
  • 12. Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  • 13. Bake for 1 hour and 25 minutes.
  • 14. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
  • 15. Crack oven door and leave the cheesecake in the oven for about 30 minutes.
  • 16.Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.
  • TO FINISH OFF THE CHEESECAKE
  • 17. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
  • 18. To make the white chocolate ganache. Put the white chocolate chips in a heat proof bowl.
  • 19. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. If it doesn’t melt completely, microwave for 10-20 seconds, then whisk until smooth.
  • 20. Color the ganache with a little pink gel coloring, if desired.
  • 21. Pour the ganache onto the cheesecake and spread into an even layer.
  • 22. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
  • 23. Pipe dollops of the whipped cream on top of the white chocolate ganache.
  • 24. Top the cheesecake with frosted animal cookies and some sprinkles, if desired. Refrigerate until ready to serve. Cheesecake is best for 3-4 days.

recipe adapted >>>>>  here

Monday, February 15, 2010

Crispy Sheet Pan Lemon Parmesan Garlic Chicken & Veggies (Milanese)

Crispy Sheet Pan Lemon Parmesan Garlic Chicken & Veggies (Milanese) | #Weightlossmeals #Simplehealthymeals #Weightlossdinnerrecipes #Cookingrecipes #Fasthealthymeals #Sheetpanrecipes #Healthyquinoarecipes #Coconutaminosrecipes #Ovenmeals #Chickensheetpandinner #Quinoachicken #Healtyfood

Ingredients

  • For The Chicken:
  • 1 large egg
  • 2 tablespoons lemon juice (or juice of 1/2 a lemon)
  • 2 teaspoons minced garlic
  • 1/2 tablespoon fresh chopped parsley
  • 1/2 teaspoon each salt and pepper , to season
  • 1/2 cup breadcrumbs
  • 1/3 cup fresh grated parmesan cheese
  • 4 skinless , boneless chicken breasts (or thighs)
  • For The Veggies:
  • 8-10 (1 pound | 500 g) baby potatoes, quartered
  • 1/2 cup butter , melted
  • 2 teaspoons minced garlic
  • salt to taste
  • 1 pound | 500 g green beans , cut into thirds

Instructions

  1. Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
  2. In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt and pepper.
  3. Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour (if time allows).*
  4. In another bowl, combine the breadcrumbs with the parmesan cheese.
  5. Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
  6. Place chicken onto the baking sheet / tray and lightly spray with cooking oil spray. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 2 teaspoons garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
  7. Bake in preheated oven for 15 minutes.
  8. Remove baking tray from the oven and carefully flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.
  9. Sprinkle with fresh chopped parsley (optional), and serve immediately.

recipe adapted >>>>>  here

Friday, February 12, 2010

BEST DAMN INSTANT POT BONELESS PORK CHOPS


BEST DAMN INSTANT POT BONELESS PORK CHOPS | #Instantpotrecipeseasy #Instantpotchickenburritobowl #Instapotrecipes #Porkchopinstantpotrecipes #Chickeninstantpotrecipes #Instantpotmashedpotatoes #Instantpotrecipeseasy #Instantpotsweetcorn #Instantpotrecipeshealthyfamily #Frozenmeatballsinstantpot #Cornoncobinstantpot #Creamyitalianchickeninstantpot



Ingredients

  • 2 pork chops, boneless 1″ thick
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1 tbs butter
  • 1 cup chicken broth
  • 1/2 tablespoon Worcestershire sauce
  • 1 teaspoon Liquid Smoke

Instructions

  1. Mix spices and brown sugar and rub into both sides of pork chops.

  2. Set Instant Pot on saute (high) and add tablespoon butter. Once hot, add pork chops and brown on both sides for 1-2 minutes each. Remove pork chops and set aside. Press cancel.

  3. Add 1 cup chicken broth and use a wooden spoon to deglaze the bits off the bottom of the pot. Add Worcestershire sauce and liquid smoke and add pork chops directly to the pot in the liquid.

  4. Secure lid, make sure vent is set to “sealing” and pressure cook (manual) for 7 minutes. When done, allow pressure to naturally release for 12 minutes. After 12 minutes, quick release the rest, remove lid and pork chops.

  5. Let pork chops rest for about 5 minutes before serving.

recipe adapted >>>>>  here

Sunday, February 7, 2010

Samoa Doughnuts and Doughnut Holes

Samoa Doughnuts and Doughnut Holes | #Peachcobblerpoundcake #Doughnutrecipe #Starbuckscake #Bakeddonutrecipes #Oreopops #Dessertrecipes #Bakedstrawberrydonutrecipes #Dessertrecipes #Doughnutrecipe #Bakeddoughnuts #Deliciousdonuts #Sweetbread

Ingredients

  • 1 ¼ cups milk, heated to 110°F
  • 2 ¼ teaspoons (one package) active dry yeast
  • 2 eggs
  • 8 tablespoons (1 stick) butter, melted and cooled
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 4 ¼ cups all-purpose flour, plus more for rolling out the dough
  • 2 quarts canola oil
  • 4 ½ cups shredded sweetened coconut
  • 22 ounces soft caramels
  • 3 tablespoons milk
  • 1/2 teaspoon salt
  • 8 ounces dark chocolate chips
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter
  • Stand mixer

Instructions

  1. In the bowl of a stand mixer, combine warm milk with yeast. Stir lightly and let sit until the mixture is foamy, about 5 minutes.
  2. Attach mixer with a dough hook and beat eggs, butter, sugar, and salt into the yeast mixture. Add half of the flour and mix until combined. Gradually add the rest of the flour until the dough pulls away from the sides of the bowl. Grease a large bowl with a little oil. Transfer the dough to the bowl and cover with plastic wrap. Let rise at room temperature until it doubles in size, about 1 hour.
  3. Turn the dough out onto a floured surface, and roll it out until 1/2-inch thick. Using floured 3½" and 1½" cookie cutters, cut out 6 donuts and holes.
  4. Put the donuts on a parchment-lined baking sheet with plenty of room between each one. Cover with a kitchen towel and let rise in a warm place until puffy, about 45 minutes.
  5. Pour oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F on an oil thermometer.
  6. Carefully add the donuts to the oil, a few at a time. Fry, flipping once until puffed and golden, about 4 minutes. Transfer donuts to a wire rack to drain.
  7. Make the topping while donuts cool. Preheat oven to 350ºF. Spread coconut on a rimmed baking sheet and bake for 10-15 minutes, stirring frequently. Remove from oven and set aside to cool.
  8. Melt caramels, milk, and salt in a double-boiler by placing a medium bowl over a smaller pot of simmering water. Cook, stirring constantly, until the caramels are melted. Remove from heat.
  9. Carefully spread 1 tablespoon of caramel on the top of each donut. Combine the remaining caramel with toasted coconut in a large bowl. Mix well. Spoon 1/4 cup of the coconut mixture on the top of each donut, covering the caramel layer.
  10. Make the chocolate glaze by mixing chocolate, sugar, vanilla, and salt in a bowl. Bring cream and butter to a boil in a small saucepan. Pour cream over chocolate; let sit for 2 minutes without stirring. Whisk until smooth.
  11. Dip the bottom half of each donut in the chocolate glaze and return to wire rack to let excess drip off. Use a fork to drizzle the tops with chocolate. Let donuts sit until the chocolate hardens, about 20 minutes.

recipe adapted >>>>>  here

Thursday, February 4, 2010

Artichoke Spinach Skillet Chicken

Artichoke Spinach Skillet Chicken | #Bestspaghettirecipe #Milliondollarspaghettirecipe #Milliondollarbakedspaghetti #Brownsugarchickenbaked #Milliondollarspaghetticrockpot #Pregospaghettirecipe #Nocarbdiets #Cookingrecipes #Lowcarbeating #Dinnerrecipes #Ketorecipes #Lowcarbdinner

Ingredients

  • salt Freshly ground black pepper
  • 1/2 c. Fire Roasted Diced Tomatoes
  • 1 c. half-and-half
  • 1/4 c. Fresh Parmesan Cheese (shaved, shredded or chopped finely)
  • 1/2 tsp. dried oregano
  • 3 tbsp. butter
  • 3 cloves garlic, minced
  • 2 c. fresh baby spinach
  • 1 (13.75-oz.) jar artichoke hearts, drained and chopped
  • 2 tbsp. extra-virgin olive oil
  • 2-4 chicken breasts

Instructions

  1. Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden brown, about 6 minutes per side.
  2. Remove chicken from skillet.
  3. Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, chopped artichokes, and fire-roasted diced tomatoes and cook (covered) until spinach starts to wilt.
  4. Artichoke Spinach Skillet Chicken
  5. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
  6. Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
  7. Serve chicken warm with sauce.
  8. This is wonderful served with salad, over steamed jasmine rice, buttered egg noodles, or with toasted garlic bread.

recipe adapted >>>>>  here

Tuesday, February 2, 2010

caramel & chocolate Turtle Dump Cake

caramel & chocolate Turtle Dump Cake | #Chocolatedumpcakerecipes #Chocolatecakemixdesserts #Chocolatedumpcakerecipeseasy #Turtlecakerecipe #Bestdessertrecipes #Simpledessertrecipes #Peanutbuttercuppokecake #Cookingrecipes #Cakerecipes #Sweetrecipes #Deliciousdesserts #Yummysweets

Ingredients

  • 1 small box (3.4 oz) Jell-O Chocolate Instant Pudding Mix
  • 1 1/2 cups whole milk
  • 3/4 cup caramel sauce, divided
  • 1 box (15.25 oz) chocolate fudge cake mix, DO NOT prepare
  • 1 bag dark chocolate chips
  • 1/2 cup chopped pecans
  • optional drizzle
  • 1 cup milk chocolate chips
  • 1 teaspoon oil (canola, vegetable, coconut)
  • leftover 1/4 cup caramel sauce

Instructions

  1. Heat oven to 350 degrees. Spray a 13x9-inch pan with cooking spray. Set aside.
  2. In large bowl, stir dry pudding mix and milk with a wire whisk for 2 minutes.
  3. Stir in 1/2 cup of the caramel sauce, the dry cake mix, and 1 cup of the dark chocolate chips. Stir until well blended.
  4. Spread batter evenly in pan. Sprinkle pecans and remaining 1/2 cup dark chocolate chips over top.
  5. Bake 32-38 minutes or until toothpick inserted in center of cake comes out almost clean. It should not be completely cooked like a cake, you want it gooey so to speak.
  6. Scoop up some of the dump cake into a bowl and top with vanilla ice cream. If wanted, drizzle with the remaining caramel sauce and the chocolate sauce.
  7. TO MAKE CHOCOLATE DRIZZLE : combine chocolate chips and oil in a microwave safe bowl and cook for 1-2 minutes or until it is completely melted and smooth.

recipe adapted  >>>>>  here