Sunday, June 27, 2010

HEALTHIER OATMEAL PEANUT BUTTER CHOCOLATE CHIP BREAKFAST BARS

HEALTHIER OATMEAL PEANUT BUTTER CHOCOLATE CHIP BREAKFAST BARS | #Healthyfoodvideos #Breakfastcookieshealthy #Nobakebreakfastcookies #Healthysweets #Healthybreakfastvideos #Healthyrecipes #Healthysnacks #Healthyoatmealcookies #Bananaoatmealcookies #Healthydinnerrecipes #Ripebananarecipes #Healthydessertrecipes



Ingredients

  • 1 cup rolled oats (uncooked)
  • 1/4 cup flour (can use wheat flour or sub with almond, coconut or GF blend flour)
  • 1/2 tsp cinnamon
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp coconut oil
  • 2 eggs
  • 1/4 cup maple syrup
  • 1/4 cup peanut butter (crunchy or creamy)
  • 1/2 tsp vanilla
  • 1/3 cup chocolate chip


Instructions

  1. Preheat oven to 350 F and line a 8x8 pan with parchment paper.
  2. In a medium bowl, mix together the oats, flour, cinnamon, baking powder, baking soda and salt. Set aside.
  3. In a microwave safe bowl, melt the coconut oil by putting it in the microwave for 15-20 seconds. Beat in the eggs. Add in the maple syrup, peanut butter and vanilla. Mix until combined.
  4. Pour the wet ingredients into the dry and mix until just combined. Use a rubber spatula to fold in the chocolate chips. Spread the mixture into the pan. Bake for 20-25 minutes or until golden brown. Let cool before cutting into bars. Store in an airtight container on the counter for up to 3-5 days.

recipe adapted  >>>>>  here



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Saturday, June 26, 2010

Baked Garlic Parmesan Pork Chops

Baked Garlic Parmesan Pork Chops | #Porkchoprecipesbaked #Garlicbrownsugarporkchops #Porkchoprecipeseasy #Porkchopsandrice #Porkloinchopsrecipes #Porksteakrecipes #Quickandeasydinnerrecipes #Easydinnerrecipesforfamily #Porkchoprecipeseasy #Ketoporkchoprecipes #Easyweeknightdinners #Easydinnerrecipesfortwo

Ingredients

  • 4 boneless pork chops, 1" thick
  • ½ cup parmesan cheese, grated
  • ¼ cup Italian seasoned dry bread crumbs
  • ½ tsp dried parsley
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • olive oil

Instructions

  1. * If brining the pork chops: place the 4 tablespoons of salt into a shallow dish big enough to fit the chops in a single layer. Add boiling water. Stir to dissolve salt. Add cold water. Stir. Add pork chops. Cover and refrigerate for 30 minutes to 4 hours.
  2. Preheat oven to 400 degrees.
  3. Combine bread crumbs, seasoning and parmesan cheese on a plate.
  4. Pat dry each chop with paper towels and rub each with olive oil and dredge in the coating.
  5. Press the mixture over the pork chops to make sure they are well covered in it.
  6. Heat a large (oven safe) skillet over high heat.
  7. Pour olive oil to coat. Add pork chops to the pan and cook for 3- 4 minutes, until golden brown on one side.
  8. Flip the pork chops, and immediately place the skillet in the oven. Cook for 15-20 minutes.
  9. Chops will get browned, but You can also finish them off under the broiler for a minute or two to get them extra browned on top.
  10. Serve immediately with a veggie like these delicious fresh broccoli that I steamed.

recipe adapted >>>>>  here

Wednesday, June 23, 2010

Spicy New Orleans Shrimp

Spicy New Orleans Shrimp | #Bubbagumpshrimprecipe #Cajunrecipes #Shrimpetouffeerecipes #Spicyshrimprecipes #Curryshrimpjamaican #Spicyneworleansshrimp #Bubbagumpshrimprecipe #Shrimpdinnerideas #Grilledshrimprecipes #Shrimpappetizers #Shrimprecipeshealthy #Argentineshrimprecipe

 

  Ingredients

  • 1 lb white tiger shrimp
  • 2 tbsp butter unsalted
  • 2 tbsp olive oil
  • 2 tbsp sweet chili sauce
  • 1 tbsp Worcestershire
  • 1 tsp chili powder
  • 1 tsp liquid smoke
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp sriracha hot sauce or tabasco
  • 4 cloves garlic minced
  • juice from 1/2 lemon
  • salt and pepper to taste
  • 2 tbsp parsley chopped

  Instructions

  1. Peel and devein the shrimp.
  2. Add the rest of the ingredients to oven safe skillet, stir and let simmer for 5 to 10 minutes.
  3. Remove skillet from the heat and let cool for a couple minutes.
  4. Add the shrimp and toss it around so that it's fully immersed in the sauce.
  5. Cover with foil and refrigerate for at least 30 minutes to 4 hours.
  6. Preheat oven to 400 degrees.
  7. Bake shrimp for 10 to 15 minutes.
  8. Serve immediately with crusty French bread and drizzle with additional lemon juice as needed.

recipe adapted  >>>>>  here

Saturday, June 19, 2010

Chorizo, Potato, and Queso Burritos Recipe For Breakfast

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

Ingredients

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

Instructions

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

recipe adapted  >>>>>  here

Friday, June 18, 2010

The Best Snickerdoodles

The Best Snickerdoodles | #Cinnamonrollcookies #Chewychocolatechipcookies #Deliciousdesserts #Lemondesserts #Bakingrecipes #Sugarcookierecipe #Sugarcookierecipeeasy #Sugarcookierecipechewy #Healthydessertrecipes #Snickerdoodlecookiesnocreamoftartar #Falldesertseasy #Fallcookies

Ingredients

  • Dough :
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt, optional and to taste
  • For Rolling :
  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon

Instructions

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.
  2. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.
  3. Stop, scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.
  4. Using a medium 2-inch cookie scoop or your hands, form approximately 14 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten slightly.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 1 hour, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
  7. In a small bowl, combine sugar, cinnamon, and stir to combine.
  8. Dredge each mound of dough through cinnamon-sugar.
  9. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool.
  10. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Recipe adapted >>>>>  here

Thursday, June 17, 2010

Gluten Free Buttermilk Biscuits Recipe

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

Ingredients

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

Instructions

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

recipe adapted >>>>>  here

Tuesday, June 15, 2010

Healthy Baked Cheddar Ranch Chicken

Healthy Baked Cheddar Ranch Chicken | #Hearthealthyrecipes #Lowcalorierecipesdinner #Chickenbreastrecipeseasyhealthy #Chickenbreastrecipeseasydinners #Healthybakedcheddarranchchicken #Easyhealthydinnerrecipes #Mashedpotatoesrecipe #Shreddedchickencasserole #Zucchinirecipescasserole #Chickencasserolerecipesfordinner #Zucchinicasserolerecipes #Fiestachickencasserolerecipes

Ingredients

  • 1 (1.5 ounce) packet Simply Organic Ranch Dressing mix
  • ½ cup panko breadcrumbs
  • ½ cup shredded cheddar cheese
  • 1.5 pounds chicken breasts
  • 1 egg white
  • 1 tablespoon extra virgin olive oil
  • cooking spray

Instructions

  1. Preheat oven to 375 degrees
  2. In a medium bowl mix together ranch dressing mix, breadcrumbs, and shredded cheddar cheese.
  3. In a small bowl place the egg white. One at a time, dip the chicken breast into the egg white and then dip into the breadcrumb mixture.
  4. rub olive oil on the sheet pan or spray with cooking spray. Place chicken on the sheet pan.
  5. Place any leftover breadcrumb mixture onto the chicken.
  6. Bake for 15 minutes, carefully flip over, and then bake for another 15 minutes or until the chicken is cooked through.
  7. Serve on a salad or with rice and vegetables.

Recipe has been adapted from >>>>>  here

Saturday, June 5, 2010

Hummingbird Cake

Hummingbird Cake | #Hummingbirdcakerecipe #Pineappleupsidedowncakerecipe #Southernrecipes #Cakedesserts #Dessertrecipes #Cupcakecakes #Sockittomecakerecipe #Whitevelvetcakerecipe #Hummingbirdcakerecipe #Vanillavelvetcake #Carrotcakerecipe #Southernrecipes

Ingredients

  • Cake
  • 3 cups all-purpose flour, sifted
  • 1 teaspoon ground cinnamon
  • 1¼ teaspoons kosher salt
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 3 eggs, beaten
  • 1½ cups sugar
  • 1⅓ cups vegetable oil
  • ¼ cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups very ripe banana, mashed (about 4 medium bananas or 16 ounces)
  • 1 (8 oz) can crushed pineapple (or fresh chopped pineapple)
  • 2 cups toasted chopped pecans, divided
  • Cream Cheese Frosting
  • 1 cup (2 sticks) butter, softened
  • 2 (8 oz) packages of cream cheese, softened
  • ¼ teaspoons kosher salt
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350°F/175°C.
  2. Grease and flour three 8-inch cake pans.
  3. In a large bowl, combine the flour, cinnamon, salt, nutmeg, and baking soda.
  4. Add the eggs, sugar, vegetable oil, buttermilk, and vanilla extract, and stir just until the dry ingredients are moistened.
  5. Stir in the mashed bananas, crushed pineapple, and one cup of chopped pecans, and stir just until evenly mixed.
  6. Divide the batter evenly between your three coated cake pans (about 22 ounces per pan). Bake for 25 – 30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, and then remove them from the pans and transfer them to wire racks to cool completely.
  7. Make the cream cheese frosting: beat together the butter, cream cheese, and salt with a hand mixer until smooth and creamy. Gradually add in the powdered sugar on low speed, until it is all incorporated. Whip in the vanilla extract.
  8. Decorate the cake: if desired, use a serrated knife to trim off the rounded tops of each cake to make them level. (If you don’t want to do this, you can also just fill in the gaps with more frosting.) Place the first layer of cake on a serving plate or cake decorating turntable, and spread the top of the first layer with about ¼ of the frosting. Turn the second layer of cake upside-down (so that you have a nice flat surface for frosting), and place it on top of the first frosted cake layer. Frost it with about another ¼ of the frosting. Place the last cake layer, upside-down, on top of the second frosted cake layer. Cover the entire cake with the remaining frosting. Sprinkle the remaining chopped pecans over the top of the cake. Refrigerate until ready to serve.

recipe adapted  >>>>>  here

Tuesday, June 1, 2010

Garlic Parmesan Crusted Salmon and Asparagus

Garlic Parmesan Crusted Salmon and Asparagus | #Cookingrecipes #Seafoodrecipes #Seafooddishes #Fishdishes #Yummyfood #Foodanddrink #Bakedsalmonrecipesoven #Easysalmonrecipesbaked #Garlicbuttersalmon #Salmonmarinaderecipes #Ketosalmonrecipes #Salmondinnerideas

Ingredients

  • 1.5 lb salmon (3-4 salmon fillets)
  • 1 lb asparagus ends trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil or more
  • 6 garlic cloves minced
  • 1 cup Parmesan cheese shredded
  • 1/4 cup parsley fresh, chopped

Instructions

  1. Preheat oven to 400 F. Line baking sheet with parchment paper (make sure the parchment paper packaging says that it's safe to use at 400 F).
  2. Pat dry salmon. Brush with 2 tablespoons of olive oil from all sides. Season with salt and pepper. Place the salmon, skin side down, on a parchment paper lined baking sheet. Coat asparagus with olive oil, season with salt and pepper, and place around salmon on a baking sheet.
  3. Spread minced garlic on top of the salmon and the asparagus. Top with grated Parmesan cheese.
  4. Bake the salmon in the preheated oven at 400 F for 15-20 minutes.
  5. Remove from the oven, top with chopped fresh parsley before serving.

Recipe adapted >>>>>  here