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