Saturday, December 29, 2012

SWEET SPICY COCA-COLA CHICKEN WINGS RECIPE

SWEET SPICY COCA-COLA CHICKEN WINGS RECIPE | #Smokedchickenwings #Chickenwingrecipes #Bbqchickenwings #Airfryerrecipes #Chickenwingsintheoven #Dryrubchickenwingsgrilled #Mangohabanerowings #Cookingrecipes #Chickendishes #Poultryrecipes #Chickendinner #Wingsauce

Ingredients

  • For the wings
  • 4 lbs chicken wings, drummettes and flats separated
  • 3 tablespoons olive oil
  • Kosher salt
  • Black pepper
  • For the sauce
  • 1 1/2 cups Coca-Cola
  • 3/4 cup dark brown sugar
  • 2/3 cup tomato paste
  • 5 garlic cloves, crushed
  • 1/3 cup red pepper hot sauce (like cayenne or tabasco pepper sauce)
  • 1 tablespoon smoked Spanish paprika
  • 1 teaspoon kosher salt

Instructions

  1. Prepare the wings:
  2. Preheat oven to 400 degrees. Top 2 baking sheets with a metal rack. (You can use the same kind you use to cool cakes.) Line a third baking sheet with foil.
  3. Remove chicken wings from package and pat very dry with a paper towel. Toss in a bowl with olive oil and generously season with kosher salt and black pepper, then arrange on the prepared baking sheets, allowing at least 1 inch between each piece of chicken on all sides.
  4. Bake for 45 minutes to 1 hour, or until crisp and golden brown. (You can turn the broiler on for the last 3-5 minutes to give them even more color, if desired.)
  5. Make the sauce
  6. Combine Coca-Cola, brown sugar, tomato paste, and garlic in a medium saucepan over high heat. Bring to a boil, then lower heat to a simmer. Whisk in hot sauce, paprika, and salt. Let simmer 5 -10 minutes, whisking occasionally, until the sauce thickens. Taste and adjust seasoning with additional salt or hot sauce, as desired.
  7. Once the chicken is ready, remove from oven and use tongs to roll each piece in the sauce, then place on the prepared foil-lined baking sheet. Lower oven to 350, and bake 7 minutes to set glaze. Serve immediately with additional sauce on the side for dipping.

recipe adapted >>>>>  here

Friday, December 28, 2012

TRIPLE CHOCOLATE CHIP COOKIES

TRIPLE CHOCOLATE CHIP COOKIES | #Triplechocolatechipcookies #Whitechocolatechipcookies #Dessertrecipes #Cookiedesserts #Yummycookies #Browniecookies #Doublechocolatechipcookierecipe #Christmascookies #Chocolatewhitechocolatechipcookies #Butterscotchdesserts #Shortbreadcookierecipe #Triplechocolatechipcookies

Ingredients

  • 1 cup 2 sticks unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 1/2 cups packed brown sugar
  • 2 large eggs
  • 2 1/2 teaspoons vanilla
  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder I like to sub 1/4 cup special dark powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine sea salt or kosher salt
  • 1 cup semi sweet chocolate chips or milk
  • 1 cup dark chocolate chunks

Instructions

  1. In a large bowl, cream together the butter and sugars. Add the eggs and vanilla and mix until smooth.
  2. In a separate bowl whisk together the flour, cocoa, baking soda, baking powder, and salt. Slowly pour the flour mixture into the sugar. Gradually add the flour mixture to the sugar mixture and mix just until combined. Add the chocolate chips and then refrigerate the dough for 15-20 minutes.
  3. Preheat oven to 350°F. Line two baking sheets with parchment paper. Scoop the dough onto the pan using a large cookie scoop (or about 2 Tablespoons). Bake for 8-10 minutes or until the edges are slightly crisp, yet soft in the middle.

recipe adapted >>>>>  here

Wednesday, December 26, 2012

INSTANT POT LOADED POTATO SOUP

INSTANT POT LOADED POTATO SOUP | #Crockpotsouprecipes #Zuppatoscanasoupinstantpot #Minestronesoupcrockpot #Broccolicheesesoupcrockpot #Olivegardenminestronesouprecipe #Vegetarianrecipesdinner #Instantpotrecipeseasy #Instantpotchickenburritobowl #Instapotpotatosoup #Instapotpotatosoup #Instantpotchickenrecipes #Dinnerrecipesinstantpot



Ingredients

  • 1 Tablespoon butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 1 can/box cream of chicken soup (I prefer Pacific Foods brand)
  • 7-8 medium sized russet potatoes, peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes)
  • 1 1/2 teaspoons salt (or more/less to taste)
  • black pepper to taste (I like a lot of pepper)
  • 1 cup milk
  • 1 tablespoon flour
  • 2 cups shredded cheddar cheese (I use sharp cheddar)
  • Garnish:
  • 5-6 slices bacon (cooked and chopped)
  • sliced green onions
  • shredded cheddar cheese


Instructions

  1. Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
  2. Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.
  3. Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
  4. Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!

recipe adapted  >>>>>  here



Rated 4.6/5 based on 103 customer reviews

Saturday, December 22, 2012

Green Detox Smoothie

Green Detox Smoothie | #Healthydrinks #Healthyeating #Juicesmoothie #Smoothieshakes #Healthysnacks #Foodanddrink #Greenjuicerecipes #Juicingrecipesforbeginners #Greensmoothierecipes #Healthyeating #Weightlosssmoothies #Veggiesmoothierecipes

Ingredients

  • 1.5 cups kale, de-stemmed (or spinach, chard etc.)
  • 1/2 english cucumber, chopped
  • 2 stalks celery, chopped
  • 1 small lemon, peel removed
  • 1 ripe banana, frozen
  • 1 cup pineapple (frozen)
  • 2 tablespoons chia seeds
  • 1/2–1 teaspoon spirulina powder (depending on preference)
  • 1 cup unsweetened almond milk
  • 1 cup cold, filtered water
  • handful of ice (optional)

Instructions

  1. Blend all ingredients in a high-speed blender until smooth and creamy.
Green Detox Smoothie | #Healthydrinks #Healthyeating #Juicesmoothie #Smoothieshakes #Healthysnacks #Foodanddrink #Greenjuicerecipes #Juicingrecipesforbeginners #Greensmoothierecipes #Healthyeating #Weightlosssmoothies #Veggiesmoothierecipes

Recipe adapted >>>>>  here

Saturday, December 15, 2012

Lemon Crinkle Cookies

Lemon Crinkle Cookies | #Lemonblueberrycookiesrecipes #Easycakerecipes4ingredients #Dessertrecipes #Browniecookies #Deliciousdesserts #Sweetrecipes #Holidaycookies #Cakemixcookies #5minutefudge #Easyfudgerecipe #Coolwhipcookies #Dessertrecipes

Ingredients

  • 2 cups all-purpose flour (scoop and level to measure)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter , softened
  • 1 cup + 2 Tbsp granulated sugar
  • 1 Tbsp lemon zest (from about 2 medium lemons)
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 Tbsp fresh lemon juice
  • 3/4 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 5 drops yellow food coloring (optional)
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl).
  3. Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
  4. Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time (25g each) and shape into a ball, then drop in powdered sugar and roll to evenly coat.
  5. Transfer to a parchment paper or Silpat lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet. Bake in preheated oven 10 - 13 minutes.
  6. Cool on baking sheet several minutes then transfer to a wire rack to cool.

Recipe adapted >>>>>  here

Sunday, December 9, 2012

BEST EVER MAPLE CHOCOLATE CHIP COOKIES RECIPE

BEST EVER MAPLE CHOCOLATE CHIP COOKIES RECIPE | #Neimanmarcuschocolatechipcookies #Bestchocolatechipcookies #Easychocolatechipcookies #Cookiedesserts #Dessertrecipes #Monstercookies #Softchocolatechipcookierecipe #Simplechocolatechipcookierecipe #Gooeychocolatechipcookies #Softandchewychocolatechipcookies #Basicchocolatechipcookies #Classicchocolatechipcookies

Ingredients

  • 3/4 cup packed coconut sugar (or brown sugar if you don’t have coconut)
  • 1/4 cup maple syrup
  • 1/2 cup coconut oil (softened)
  • 2-3 tbsp almond butter (melted)
  • 1/2 teaspoons each vanilla bean and butter extract (or 1 tsp vanilla)
  • 2 eggs
  • 1 and 2/3 cups Rice Flour (you can also use All-Purpose Gluten Free Flour mix )
  • 2 tbsp potato or arrowroot starch
  • 1 teaspoon gluten-free baking powder
  • 1/2 teaspoon baking soda or cream of tartar (for extra fluff)
  • dash of sea salt
  • 1 tbsp cinnamon
  • 1/2 cup dairy free dark chocolate chip (enjoy life brand is good)
  • Optional add in -> 1/2 cup gluten free cocoa granola mix (I use love grown foods)

Instructions

  1. preheat oven to 375°F. In mixing bowl, beat sugars, coconut oil, and extracts, and nut butter with mixer until smooth, then whip in the eggs until fluffy.
  2. Set aside.
  3. In another bowl, combine your the rest of your dry ingredients, and mix well.
  4. Then add in your optional granola and chocolate chips and mix again.
  5. Add your dry mix to the sugar/butter and stir all together.
  6. I then chilled in fridge for 5 minutes.
  7. Scoop onto cookie sheet and bake for 7-8 minutes or so.
  8. Let them cool after since they will be soft in the middle.

recipe adapted  >>>>>  here

Saturday, December 1, 2012

Banana Oat Blender Pancakes

Banana Oat Blender Pancakes | #Healthypancakerecipes #Bananaoatmealpancakes #Glutenfreebananapancakes #Bananaoatpancakes #Oatmealpancakesvegan #Bananapancakesglutenfree #Bananaoatblenderpancakes #Blenderrecipes #Veganoatflourpancakes #Flourlesspancakes

Ingredients

  • 1 cup unsweetened Almond Breeze Almondmilk Coconutmilk Blend or other non-dairy milk
  • 2 large eggs
  • 1 large ripe banana
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 cups old-fashioned rolled oats gluten-free if needed
  • Fresh berries almond butter, banana slices, shredded unsweetened coconut and/or maple syrup (optional) for serving

Instructions

  1. Heat a large skillet or griddle that has been sprayed with a nonstick cooking spray or greased with coconut oil over medium heat.
  2. Place all ingredients in a blender and blend until smooth.
  3. Pour about 1/4 cup batter for each pancake onto the griddle; cook for 2-3 minutes and until bubbles are popping over the top of the pancakes. Flip and cook for about 1-2 minutes more. Continue with remaining batter.
  4. Serve with favorite toppings and enjoy!

RECIPE ADAPTED  >>>>>  here

Slow Cooker Jerk Chicken Recipe

Slow Cooker Jerk Chicken Recipe | #slowcooker #slowcookerrecipes #chickenfoodrecipes #lunch #Jerkchickenrecipecrockpot #Slowcookerjerkchicken #Crockpotjerkchickenrecipe #Jamaicanjerkchickencrockpot #Healthycrockpotrecipes #Jerkchickenmarinade #Crockpotdinner #Crockpotslowcooker #Cookingrecipes #Crockpotcooking #Crockpotdishes #Easycrockpot

Ingredients

  • 1 lime or lemon
  • 6-7 chicken thighs or 3 -3 1/2 pound chicken cut up
  • 2 teaspoons creole seasoning (replace with salt and pepper or chicken spice)
  • 1 or more Scotch Bonnet Pepper (Habaneros)
  • 6 garlic cloves , chopped
  • ½ tablespoon cinnamon powder
  • ½ tablespoon allspice coarsely ground
  • ½ teaspoon coarsely ground white pepper
  • ½ teaspoon freshly grated nutmeg
  • 3 tablespoons dark brown sugar
  • 1 medium onion , coarsely chopped
  • 3 green onions or scallions , chopped
  • 1 sprig of fresh thyme
  • 1 tablespoon fresh ginger , chopped
  • 1 tablespoon Soy Sauce
  • ½ cup pineapple juice or pineapple
  • 1 tablespoon bouillon powder (optional)
  • Salt and pepper to season

Instructions

  1. Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper
  2. In a food processor or blender, combine the cinnamon, garlic, ginger, thyme, green onions/scallions, onion, habanero pepper, soy sauce, Maggi/bouillon, brown sugar, onion, nutmeg, allspice, white pepper and pineapple juice or chunks. Pulse for about 30 seconds until blended
  3. Drench the chicken with 3/4 of the jerk marinate, place in a zip lock bag and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it extremely spicy hot- If possible use gloves or just place the chicken pieces and marinate in the slow cooker so that they are tucked tightly. Cover the slow cooker, turn it on to high, and let it cook for about 3 hours or more
  4. After chicken is cooked carefully remove the chicken and place it on a broiler pan or a baking sheet covered with foil. Be careful because the chicken would be really tender. You might have to use a spatula or tongs. Add a little bit of the cooked marinate on the chicken. Adjust the rack in your oven so that the top of the chicken is 4-5 inches below the broiler. Broil on high for about 3 - 5 minutes or until the skin is crispy and deep brown. Don’t walk away from the chicken – this really acts quickly. Broilers can burn food.
  5. While the chicken is getting crisp simmer the the sauce from the chicken together with the remaining jerk marinade in a saucepan for about 5-7 minutes. or until reduced to desired consistency.Brush over chicken

recipe adapted >>>>>  here

Tuesday, November 20, 2012

Unicorn Pancakes

Unicorn Pancakes | #Unicornpancakes #Pancakeart #Horsepancakes #Birthdaybreakfastkids #Kidsbreakfastideas #Confettipancakes #Kidfriendlymeals #Pancakeart #Unicornfood #Pancakeideas #Unicornpancakesrecipe #Birthdaybreakfastkids

Ingredients

  • For pancakes:
  • 2 cups flour
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 2 Eggs beaten
  • 1 teaspoon vanilla extract
  • 1 ¾ cups Milk
  • ¼ cup butter melted but cooled slightly, ½ stick
  • For unicorn:
  • Whipped topping
  • Rainbow sprinkles
  • 2 Blueberries for each unicorn
  • 1 Sugar cone for each unicorn
  • 1 slice Cooked bacon for each unicorn
  • M&Ms 2 for each unicorn

Instructions

  1. In a medium bowl, whisk together dry ingredients: flour, sugar, salt, and baking powder.
  2. In a separate bowl, whisk together the eggs, milk, and vanilla. Then, slowly add the butter.
  3. Create a well in the middle of the dry ingredients. Pour wet ingredients into the well and stir the batter until combined. There may be small lumps. Allow the batter to rest at least 5 minutes.
  4. Heat a griddle to 300 degrees. Spritz with non-stick cooking spray for coat with additional butter prior to adding batter.
  5. For the unicorn, pour about 1 cup batter on the griddle. For the snout, use about ½ to 2/3 cup batter. When bubbles begin to break on the surface of the pancakes, flip and cook an additional 2 to 3 minutes or until completely cooked through.
  6. To decorate the unicorn, place the face pancake on a large plate. Put the smaller pancake towards the bottom of the larger pancake.
  7. For the snout of the unicorn, place two small slits and then shoved one M&M sideways into each hole.
  8. Position the eyes above the snout.
  9. Cut bacon in half (perhaps three pieces depending on the length) and place two pieces of bacon as the unicorn ears.
  10. When ready to serve, use whipped topping to create a mane. Sprinkle lightly with rainbow sprinkles. Top with a sugar cone as the unicorn horn. Serve immediately.

recipe adapted >>>>>  here

Friday, November 16, 2012

S'mores Cookie Bars

S'mores Cookie Bars | #Smoresdessert #Smoresstuffedcookies #Fooddeserts #Birthdaytreats #Desertsrecipes #Easysummerdesserts #Birthdaytreats #Easysummerdesserts #Summerdessertseasy #Fundessertstomake #Birthdaydessertideas #Funfetticakemixrecipes

Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup light brown sugar
  • 1 egg
  • 1 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cups All-Purpose Flour
  • 3/4 cup fine graham cracker crumbs
  • 1/2 cup marshmallow cream
  • 1/2 cup chocolate semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350ºF. Line an 8x8 baking dish with parchment paper or foil.
  2. Beat together the butter and sugar. Mix in the egg and vanilla.
  3. Mix in the baking soda, salt, flour, and graham cracker crumbs until dough forms.
  4. Press 3/4 of the dough into the bottom of the prepared baking dish. Spread the marshmallow cream over top. Sprinkle the chocolate chips over the cream.
  5. Press the remaining cookie dough over top of the chocolate chips. Bake for 20 minutes.
  6. Let cool before cutting and serving.

recipe adapted  >>>>>  here

Keto Butter Sugar Cookies

Keto Butter Sugar Cookies | #Ketoshortbreadcookies #Ketocookiescoconutflour #Lowcarbcreamcheesecookies #Ketosweetseasy #Easyketodessert #Ketoalmondbuttercookies #Ketosugarcookies #Ketocookierecipes #Healthysugarcookies #Ketochristmascookies #Glutenfreesugarfreecookies #Glutenfreesugarfreerecipes

Ingredients

  • 1 ¼ c. Almond flour
  • ¾ c. Swerve or other keto friendly sweetener
  • 1 Stick of butter
  • 1 tsp. Baking powder
  • 1 Egg beaten
  • 1 tsp. Vanilla extract
  • Dash of salt

Instructions

  1. Combine one stick of butter and ¾ of a cup of Swerve sweetener in mixing bowl. Mix butter and Swerve together until creamy.
  2. In another bowl, combine almond flour and baking powder.
  3. In the mixing bowl with the butter mixture, add 1 beaten egg and 1 tsp of vanilla. Mix together until smooth
  4. .
  5. Add dry ingredients to wet ingredients, and mix on high speed until thoroughly combined.
  6. Place the dough in plastic wrap. Wrap the dough tightly, and place in the fridge for at least 1 hour.
  7. After 1 hour remove the dough from the fridge and Preheat the oven to 325 degrees
  8. Roll the dough into small balls about the size of a large marble. Place 12 on a baking sheet. These cookies will expand so leave space between each cookie.
  9. Using a fork, press down gently on each of the cookie dough balls*.
  10. Bake the cookies for 10-15 minutes, remove the cookies when they are golden brown. Let the cookies sit and cool on the baking sheet for several minutes. They will harden as they cool, making them easier to remove.

Recipe has been adapted from >>>>>  here

Monday, November 12, 2012

Chicken Rice and Black Bean Burritos

Chicken Rice and Black Bean Burritos | #Quickandeasydinnerrecipes #Veganrecipes #Chickenburritoseasy #Burritorecipechicken #Mexicanchickenrecipes #Chickenburritorecipe #Healthydinnerrecipesfortwo #Cookingrecipes #Mexicanfoodrecipes #Healthysnacks #Healthyeating #Wrapsandwiches

Ingredients

  • For the chicken & taco seasoning:
  • 3 boneless skinless chicken breasts
  • juice of half a lime
  • ¼ cup extra virgin olive oil
  • 1 tbsp chili powder
  • 2 tsp flour
  • 1½ tsp ground cumin
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp granulated sugar
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp paprika
  • ¼ pepper
  • ¼ cayenne powder
  • For toppings (all optional):
  • ½ cup canned black beans, rinsed and drained
  • 1 cup chopped romaine lettuce
  • ½ cup diced tomatoes
  • ¼ cup diced jalapeños
  • ¼ cup light sour cream
  • ½ cup shredded cheddar cheese
  • Frank’s RedHot Original Hot Sauce

Instructions

  1. Prepare the chicken. In a small bowl, combine dry spices and stir to mix. In a large bowl, combine the chicken with oil, lime, and add the taco seasoning. Coat chicken, cover, and marinate for 30 minutes in the refrigerator.
  2. Cook the rice according to this cilantro lime rice recipe.
  3. Grill chicken on medium/high heat, about 4 min per side, depending on thickness of chicken. Be sure centre of chicken is not pink and do not over-cook. Set aside and slice vertically for desired thickness.
  4. You can warm the pita bread in the oven at 350 for 3-5 minutes, if desired. Top pitas with chicken, rice, black beans, lettuce, tomatoes, onions, jalapeños, sour cream, and cheddar cheese. Try not to overload with toppings as it will be hard to roll the pita afterwards. Fold the bottom of the pita up, and the left and right sides across. Use a toothpick to hold in place. Serve.
  5. You may wrap them in foil and store in the fridge for 3-4 days.

recipe adapted  >>>>>  here

Friday, November 9, 2012

Keto Fathead Pizza- BBQ Pulled Pork

Keto Fathead Pizza- BBQ Pulled Pork | #Pulledporkketorecipes #Chickenphillycheesesteak #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Ketogenicdiet #Chickenphillycheesesteak #Ketorecipeseasy #Nocarbdiets #Ketodietrecipes #Ketogenicdiet #Lowcarbeating

Ingredients

  • Double Batch Fathead Dough
  • Our Keto Approved BBQ Sauce
  • 6 oz plain pulled Pork, your own or store bought
  • 1/4 small onion, chopped
  • 1/2 small green pepper, diced
  • 4 strips bacon
  • 1 tablespoon butter
  • 1/4 cup mozzarella, shredded
  • 1/4 cup cheddar, shredded
  • salt & pepper

Instructions

  1. Prepare fathead dough, bake, set aside. If using Lavash bread preheat oven to 425. Grease a sheet pan with Olive oil or butter. Place one lavash on the pan, bake 5-6 minutes until bottom is crisp. Remove from the oven, flip over. Set aside.
  2. For the pork :
  3. Heat a skillet over medium low, add butter.
  4. Saute onions, peppers, bacon. Season with a pinch of salt & pepper.
  5. Add shredded pork and 1/4 cup BBQ sauce. (more if you wish). Mix well.
  6. Allow pork to heat through.
  7. Combine the mozzarella and cheddar together. Top pizza crust with half the cheese.
  8. Top with pork mixture then remaining cheese.
  9. Bake on 425 for 6-8 minutes, or until cheese is melted and bubbly.

recipe adapated >>>>>  here

Thursday, November 1, 2012

Easy Greek Pasta Salad Recipe

Easy Greek Pasta Salad Recipe | #Greekorzopastasalad #Bbqsidedishes #Greekpastasaladwithfeta #Coldpastasaladrecipes #Orzopastasaladwithfeta #Mediterraneanorzosalad #Dillpicklepastasalad #Bltpastasalad #Coldpastasaladrecipes #Healthydinnerrecipes #Creamycheesychickenspaghetti #Cowboysaladrecipe


Ingredients

  • 1 pound rotini or other small pasta
  • Salt and freshly ground black pepper
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic minced
  • 1/2 teaspoon dried oregano
  • 8 ounces Persian cucumbers diced (about 3)
  • 1/4 cup sliced red onion
  • 1 pint grape tomatoes halved lengthwise
  • 1 8 ounce chunk feta cheese, cubed
  • 1/2 cup pitted kalamata olives

DIRECTIONS:
  1. To cook the pasta, bring 4 quarts water and 1 tablespoon salt to a boil.
  2. Add pasta and cook according to package instructions, about 7 to 10 minutes.
  3. Drain well and rinse with cold water.
  4. Meanwhile, to make the dressing, in a small bowl whisk oil, vinegar, garlic, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  5. In a large bowl, combine cooked pasta, cucumbers, onion, tomatoes, feta, and olives.
  6. Drizzle with dressing.
  7. Toss gently until uniformly combined and serve.

RECIPE ADAPTED  HERE 



Wednesday, October 31, 2012

The Best Homemade Chocolate Rolls Recipe

The Best Homemade Chocolate Rolls Recipe | #Ketoairfryerrecipes #Ketoporkchopsairfryer #Strawberryfrenchtoastcasserole #Brunchfoods #Blueberryfrenchtoastcasserole #Healthyraspberryrecipes #Ketobiscuits #Ketodinnerrolls #Bestketorecipes #Ketoyeastbreadrecipes #Egglessketobread #Almondflourrecipes




Ingredients

  • dough
  • 1 cup milk, lukewarm (240ml)
  • 1/4 cup granulated white sugar (50g)
  • 1 tbsp active dry yeast (9g)
  • 2 large eggs, room temperature
  • 1/4 cup butter, melted (56g)
  • 1 tsp salt
  • 3 3/4 to 4 cups all-purpose flour (450-480g)
  • filling
  • 1/2 cup brown sugar (100g)
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp cinnamon
  • 6 tbsp butter, softened (85g)
  • 1 cup semi-sweet chocolate, chopped or chips (175g)
  • frosting
  • 1/8 cup butter, room temperature (28g)
  • 1/4 cup cream cheese, room temperature (56g)
  • 1 cup powdered sugar (120g)
  • 1/4 cup unsweetened cocoa powder (21g)
  • 1-2 tbsp milk


Instructions

  1. Make the dough: In a large mixing bowl, using a stand mixer fitted with a whisk attachment, combine milk, sugar, and yeast and stir to combine. Let sit for 5-10 minutes until it starts to get foamy on the surface.
  2. Add eggs, butter, and salt and whisk to combine. Replace whisk attachment and attach a dough hook. Add 3+3/4 cups flour and stir on medium-low speed until the dough comes together. The dough should be a bit sticky to touch but shouldn't stick to the bowl anymore. If it does stick to the sides of the bowl after a few minutes of kneading, add 1 tbsp of flour at the time (up to 4 cups in total) and mix on low speed until you reach this point but don't add too much flour or your Chocolate Rolls are dry. How much flour you need depends on the humidity and temperature where you live. But make sure that you stay at around 4 cups at highest. (Watch the video to see the required consistency.) Then turn on medium speed and knead for about 5 minutes. Transfer dough to a lightly greased bowl (brush a few drops of oil in a bowl or use a non-stick spray) and lightly grease the top of the dough. Cover loosely with a dry towel and let rest at room temperature for about 10 minutes.
  3. Make the filling: In a small bowl, stir together brown sugar, cocoa, and cinnamon. Set aside.
  4. Preheat oven to 200°F (100°C). Line a baking sheet with parchment paper. Set aside.
  5. Roll dough into a 20x18 inch (50x45cm) rectangle. Spread the butter all over it, leaving a 1-inch (2,5cm) border at the long side where you end up rolling. Sprinkle sugar mixture and chocolate on top of the butter evenly. Roll up long side tightly, cut into 12 equal sized pieces and transfer to the prepared baking sheet. Don't cover rolls. Turn off preheated oven and place rolls in the oven to rise for about 30 minutes, until doubled in size. Leave the wicket ajar. Take rolls out of the oven, store at room temperature and preheat oven to 375°F (190°C). Bake for about 20-25 minutes until lightly browned. After 10-15 minutes of baking, place parchment paper on top of the rolls to prevent them from heavy browning.
  6. Make the frosting: In a mixing bowl, using a handheld or stand mixer fitted with a whisk attachment beat butter and cream cheese until creamy. Add powdered sugar and stir to combine. Stir in cocoa until well combined. Stir in 1 tbsp milk at the time until you reach the desired consistency. I added 2 tbsp.
  7. Remove rolls from the oven, let cool for 5-10 minutes and spread frosting on top of the rolls when they are still warm. I recommend eating the rolls warm. They will stay fresh and soft in an airtight container in the refrigerator for up to 3 days. Reheat leftover rolls in the microwave for about 20 seconds before serving.

recipe adapted  >>>>>  here


Lasagna Roll Ups

Cheesy Lasagna Roll Ups | #Cheesy #Lasagna #RollUps #Cookingrecipes #Dinnerrecipes #Yummyfood #Chickenrecipes #Pastadishes #Fooddishes #Cookingrecipes #Pastadishes #Yummydinners #Easymeals #Easycasserolerecipes #Yummyfood

Ingredients

  • 12 lasagna noodles
  • 1 container (15oz) ricotta cheese
  • 1 egg
  • 1 cup grated Parmesan cheese, divided
  • ⅓ cup grated Romano cheese
  • ½ tsp black pepper
  • ¼ tsp salt
  • ¼ tsp garlic salt
  • 3 T chopped parsley, divided
  • 2½ cups shredded mozerella cheese, divided
  • 1 jar Ragú Homestyle Meat Sauce

Instructions

  1. Preheat oven to 350.
  2. Spread enough pasta sauce in the bottom of a 9x13 pan to lightly coat. Set aside.
  3. Cook lasagna noodles in a large pot of water until al dente, according to package directions.
  4. Meanwhile, in a medium bowl, add egg and lightly beat.
  5. Add ricotta cheese, pepper, salt, and garlic salt and mix well.
  6. Stir in ⅔ cup grated Parmesan, ⅓ cup grated Romano, 2 cups of shredded mozzarella, and 2 tablespoons of chopped parsley.
  7. Lay out cooked lasagna noodles on 2 baking sheets.
  8. Evenly spread a thin layer of cheese mixture down the center of each noodle.
  9. Spread a spoonful of the meat sauce down each noodle, on top of the sauce.
  10. Roll each noodle up, jelly roll-style, and place seam side down in prepared baking dish.
  11. Top the roll ups with remaining sauce.
  12. Sprinkle with remaining cup of mozzarella cheese, ⅓ cup grated Parmesan, and 1 tablespoon chopped parsley.
  13. Loosely tent with aluminum foil and bake for 35 minutes.

recipe adapted >>>>>  here

Monday, October 29, 2012

HOMEMADE PANCAKES WITH BLUEBERRIES

HOMEMADE PANCAKES WITH BLUEBERRIES | #Instantpoteggmoldrecipes #Instantpotangelfoodcake #Monkeybreadinstantpot #Easyinstantpotrecipesforbeginners #Instantpotketorecipes #Instantpotmeatloaf #Snacksforkids #Kidfriendlymeals #Blueberrypancakes #Corndognuggets #Hotdognuggets #Kidfriendlybreakfastideas



Ingredients

  • 1 cup All-purpose Flour
  • 1/2 tbsp Sugar (optional)
  • 1 tsp Baking Powder
  • 1/8 tsp Salt
  • 1 Egg
  • 3/4 cup Milk
  • 1 tbsp Melted Butter (cooled)
  • OPTIONAL: Blueberries and Maple Syrup


Instructions

  1. INSTANT POT
  2. In a large bowl, mix together the flour, sugar, baking powder and salt.
  3. In a small bowl, beat the eggs and then add the milk and butter.
  4. OPTIONAL: Add 1-2 tablespoons of maple syrup to the wet mixture.
  5. Gently add the wet mixture to the dry mixture and stir until just combined (there will be lumps).
  6. Gently fold in the blueberries.
  7. Divide the mixture equally into the silicone tray. Each should be about 3/4 of the way full.
  8. Cover the silicone tray with a paper towel followed by foil. The foil should wrap around the edges to ensure no condensation seeps in.
  9. Add 1.5 cups of water to the Instant Pot.
  10. Add the metal trivet that came with the Instant Pot to the bottom.
  11. Place the foil covered silicone tray on top of the trivet.
  12. Place the lid on top with the valve in the sealed position.
  13. Press the "cake" setting button and set for 5 minutes.
  14. NPR for 2-3 minutes and then QR.
  15. Remove the silicone tray from the Instant Pot and turn out on a flat surface. To help with removal, press the flat part on the bottom of the trays vs squeezing the sides.
  16. Serve with butter, maple syrup and more blueberries and enjoy immediately!
  17. STOVETOP/GRIDDLE
  18. Pre-heat a griddle or non-stick large skillet to medium-low heat.
  19. In a large bowl, mix together the flour, sugar, baking powder and salt.
  20. In a small bowl, beat the eggs and then add the milk and butter.
  21. OPTIONAL: Add 1-2 tablespoons of maple syrup to the wet mixture.
  22. Gently add the wet mixture to the dry mixture and stir until just combined (there will be lumps).
  23. Gently fold in the blueberries.
  24. When griddle is fully heated (don't use it too early!!) ladle a scoopful of batter onto the griddle or skillet. Adjust for your size preference.
  25. When the pancake is browned on the bottom and bubbles rise to the surface, flip and cook until the second side is lightly browned.
  26. Transfer to a plate and serve immediately.

recipe adapted  >>>>>  here



Rated 4.9/5 based on 738 customer reviews

Saturday, October 27, 2012

LOW CARB BACON CHEESEBURGER CASSEROLE – KETO FRIENDLY

LOW CARB BACON CHEESEBURGER CASSEROLE – KETO FRIENDLY | #Ketohamburgercasserole #Ketobaconcheeseburgercasserole #Hamburgercasserolerecipeslowcarb #Lowcarbcheeseburgercasseroleketo #Nocarbdiets #Lowcarbeating #Ketoeggbites #Ketotatertotcasserole #Tacocasseroleketo #Ketophillycheesesteak #Ketogroundbeefrecipes #Quickketodinner 
  

Ingredients

  • 2 pounds ground beef
  • 2 cloves large garlic
  • 1/2 teaspoon onion powder
  • 1 pound no sugar bacon cooked and chopped
  • 8 eggs see note
  • 1 can tomato paste 6 ounces
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 12 ounces grated cheddar cheese divided

Instructions
  1. Brown ground beef with garlic and onion powder.
  2. Drain excess grease, then spread beef on bottom of 9x13-inch casserole pan.
  3. Stir bacon pieces into cooked beef.
  4. In medium bowl, whisk together eggs, tomato paste, heavy cream, salt, and pepper until well combined.
  5. Stir 8 ounces grated cheese into egg mixture.
  6. Pour egg mixture over beef and bacon.
  7. Top with remaining 4 ounces of grated cheese.
  8. Bake at 350°F for 30-35 minutes or until golden brown on top.
Recipe Adapted : here

KETO CHICKEN QUESADILLA

KETO CHICKEN QUESADILLA | #Ketorecipeseasy #Ketodinnerrecipes #Ketotunamelt #Ketotunarecipes #Ketolunchideas #Ketobreakfast #Ketochickenparm #Ketodinnerrecipeseasy #Ketolunch #Lowcarbrecipesfordinner #Ketoparmesancrustedchicken #Ketosidedishes

Ingredients

  • 1 1/2 Cups Mozzarella Cheese
  • 1 1/2 Cups Cheddar Cheese
  • 1 Cup Cooked Chicken
  • 1/4 Cup Bell Pepper
  • 1/4 Cup Diced Tomato
  • 1/8 Cup Green Onion

Instructions

  1. Preheat oven to 400 F. Cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.
  2. Place the chicken over half of the cheese shell. Then add the sliced peppers, diced tomato and the chopped green onion. Fold the Cheese shell in half over the chicken and veggies. Press it firmly, then return it to the oven for another 4- 5 minutes.
  3. Serve with sour cream, salsa and guacamole. Garnish with Chopped Fresh Basil, Parsley or Cilantro.
  4. Note: To reheat, preheat oven to 400 F. Bake for 6-8 minutes (if cold).

recipe adapted  >>>>>  here

Friday, October 26, 2012

Edible Cookie Dough Recipe

Edible Cookie Dough Recipe | #Ediblechocolatechipcookiedough #Ediblecookiedoughrecipeeasy #Healthyediblecookiedough #Oneservingcookiedough #Homemadeediblecookiedough #Ediblecookiedoughvideos #Oneservingcookiedough #Healthyediblecookiedough #Homemadeediblecookiedough #Ediblecookiedoughvideos #Ediblecookiedoughrecipeforone #Dessertforone




Ingredients

  • 1 3/4 cup + 2 Tbsp all-purpose flour (230g)
  • 1 cup unsalted butter softened to room temperature! (226g)
  • 1 1/2 cup brown sugar, tightly packed (250g)
  • 1/4 cup sugar (50g)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 Tablespoons milk*
  • 1/2 cup chocolate chips (85g)
  • Toppings
  • 2 Tablespoons creamy peanut butter
  • 2 Tablespoons colored sprinkles
  • 1/4 cup broken Oreo pieces


Instructions

  1. Preheat your oven to 350F. Line a cookie sheet with parchment paper and spread flour in an even layer over the parchment paper.
  2. Bake on 350F (72C) oven for 5-7 minutes**
  3. Allow flour to cool, then run it through a sifter to break up any clumps that may have formed while baking. Set aside.
  4. In a large bowl (preferably a stand mixer), combine softened butter, sugar, vanilla extract, and salt. Use an electric mixer to cream together until very creamy and very well-combined, 1-3 minutes.
  5. Gradually add cooled, sifted flour, stirring until completely combined. If dough is too stiff after thoroughly stirring, add milk, one tablespoon at a time, until desired consistency is reached.
  6. Stir in chocolate chips (and any additional add-ins you might like!)
  7. Store cookie dough in an airtight container in the refrigerator for up to one week. Cookie dough will firm up some in the refrigerator, so for best enjoyment let it sit at room temperature for 10-15 minutes before enjoying leftovers.

  RECIPE ADAPTED >>>>>  here



Rated 4.9/5 based on 642 customer reviews

Thursday, October 25, 2012

Healthy Barbecue Chicken Pizza with Sweet Potato Crust

Healthy Barbecue Chicken Pizza with Sweet Potato Crust | #Cookingrecipes #Pastasalad #Dessertrecipes #Healthydessertrecipes #Pastasaladrecipes #Buttermilkcakerecipe #Tunasalad #Aiprecipesautoimmuneprotocol #Sweetpotatopizzacrust #Cookingrecipes #Dinnerrecipes #Healthypizzacrust

Ingredients

  • Sweet potato crust ingredients:
  • 3 sweet potatoes medium
  • 1 cup almond flour
  • 1 egg
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 tablespoon apple cider vinegar
  • Toppings:
  • 1 cup pre-cooked rotisserie chicken shredded
  • 1 cup spinach chopped
  • 1 red onion thinly sliced
  • 1/2 cup barbecue sauce
  • 1/2 cup tomato sauce

Instructions

  1. To make the sweet potato crust
  2. Pre-heat oven to 400°.
  3. Cook sweet potatoes in microwave until soft.
  4. Peel sweet potatoes and add to large mixing bowl with almond flour, egg, salt, dried oregano, dried basil, garlic powder, and apple cider vinegar. (For an extra kick, add a pinch of chili powder.) Mash ingredients until well combined and the mixture takes on a doughy consistency.
  5. Use rubber spatula to spread on a Pizza Stone (you could also use a Silicon Baking Mat or greased baking sheet.)
  6. Cook dough at 400° for 30 minutes.
  7. To finish the sweet potato crust pizza
  8. While pizza dough is baking: shred 1 cup of pre-cooked rotisserie chicken, chop 1 cup spinach, and sauté one thinly sliced medium red onion until soft.
  9. Remove pizza dough from oven and spread 1/2 cup barbecue sauce and 1/2 cup tomato sauce on top.
  10. Cover pizza with shredded rotisserie chicken, chopped spinach, and red onions. Drizzle with barbecue sauce.
  11. Return pizza to oven and bake for an additional 10 minutes. Slice and enjoy!

RECIPE ADAPTED  >>>>>  here

Monday, October 22, 2012

Sugar Cookie Cherry Cheesecake

Sugar Cookie Cherry Cheesecake | #Sugar #Cookie #Cherry #Cheesecake #Cookingrecipes #Deliciousdesserts #Sweetrecipes #Cakecookies #Eatdessert #Nobakedesserts #Dessertrecipes #Deliciousdesserts #Cookingrecipes #Yummysweets #Sweetrecipes #Nobakedesserts

Ingredients

  • 1-1lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces
  • The Filling:
  • 4-8oz. blocks of Cream Cheese..softened
  • 4 Eggs
  • 1 tablespoon Vanilla Extract
  • 1 cup Granulated Sugar
  • 1 can cherry pie filling for the topping

Instructions

  1. Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.
  2. Let cool.
  3. Meanwhile, beat cream cheese and sugar.
  4. Add vanilla and one egg at a time, beating well.
  5. Pour into crust.
  6. Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
  7. Chill overnight in fridge and top with canned cherry pie filling.

recipe adapted >>>>>  here

Thursday, October 18, 2012

The Best Pork Chop Marinade

The Best Pork Chop Marinade | #Bbqporkchopsinoven #Porkchoprecipesbaked #Easyporkchopmarinadeforgrill #Bakedporkchoprecipes #Ovenbakedporkchops #Easyporkchoprecipesinoven #Bbqideas #Bbqpineapple #Pineappleonthegrill #Cookingrecipes #Bbqrecipes #Meatrecipes

Ingredients

  • 4 bone-in pork chops
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons brown sugar
  • 5 cloves crushed garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon white wine vinegar
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Place pork chops into a resealable plastic bag.
  2. In a small mixing bowl, whisk together olive oil, brown sugar, garlic, lemon juice, worcestershire sauce, white wine vinegar, ground mustard, salt and pepper.
  3. Pour over the pork chops in the plastic bag. Seal and place in the refrigerator for 2 to 8 hours.
  4. To cook, Heat an oven-safe heavy skillet over high heat. Preheat an oven to 400 degrees.
  5. Sear the pork chops for 2 minutes on each side.Transfer skillet immediately to the oven and cook until the internal temperature of the chop reaches 145 degrees, about 15 minutes.
  6. Let rest 5 to 10 minutes before serving.

recipe adapted  >>>>>  here

Cheesy Hash Browns and Sausage Skillet

Cheesy Hash Browns and Sausage Skillet | #Cheesy #Hash #Browns and #Sausage #Skillet #Breakfastdishes #Yummybreakfast #Brunchrecipes #Cookingrecipes #Breakfastbrunch #Breakfastbrunchrecipes #Cookingrecipes #Brunchrecipes #Breakfastbrunch #Breakfastbrunchrecipes #Breakfastdishes #Yummybreakfast

Ingredients

  • 1 (9.6 oz) package of Johnsonville Fully Cooked Breakfast Sausage, sliced
  • 1 bell pepper (I used orange), diced
  • ½ a small onion, diced
  • 3 Tbsp olive oil
  • 4 cups frozen shredded hash browns
  • ½ cup shredded cheddar cheese
  • salt and pepper to taste

Instructions

  1. Heat a medium sized skillet over medium heat. Add the olive oil.
  2. Add the sliced sausages, bell pepper and onion. Cook for about 1 minute before adding the hash browns. Season with salt and pepper.
  3. Let cook until the hash browns are done and the peppers and onion are tender.
  4. Add cheese and let it melt before serving.

recipe adapted >>>>>  here

Wednesday, October 17, 2012

Sweet and Sour Hawaiian Chicken Kabobs

Sweet and Sour Hawaiian Chicken Kabobs | #Sweet and #Sour #Hawaiian #Chicken #Kabobs #Bbqrecipes #Cookingrecipes #Chickendishes #Grilledchickenrecipes #Chickenskewers #Fooddishes #Cookingrecipes #Chickendishes #Yummyfood #Seafoodrecipes #Maindishrecipes #Seafooddishes



Ingredients

  • 2 pounds chicken breasts chopped into 1 1/2" cubes (4-6 chicken breasts)
  • 1 fresh pineapple, chopped into 1 1/2” pieces
  • 1 red bell pepper, cut into 1 1/2 inch pieces
  • 1 green pepper, cut into 1 1/2 inch pieces
  • 1 onion, cut into chunks
  • 5 tablespoons olive oil divided
  • 1 teaspoon cornstarch
  • Sweet and Tangy Marinade/Glaze
  • 1/4 cup canned pineapple juice*
  • 1/2 cup red wine vinegar
  • 3/4 cups sugar
  • 3 tablespoons ketchup
  • 1 tablespoon reduced sodium soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon red pepper flakes


Instructions

  1. Note: If using wooden skewers, soak for at least 30 minutes in water before grilling or broiling.
  2. In a medium bowl, whisk Sweet and Tangy Marinade/Glaze ingredients together. Add 1/4 cup of this Marinade to a large freezer bag along with chicken and 3 tablespoons olive oil. Toss to evenly coat. Marinate in the refrigerator 1-4 hours.
  3. Add 2 tablespoons Marinade to a large bowl along with 2 tablespoons olive oil. Add pineapple and veggies and toss to coat. Refrigerate. Refrigerate remaining Glaze separately ("Reserved Glaze").
  4. When ready to cook, drain marinade from chicken and thread chicken, peppers and onions onto skewers.
  5. Add reserved Sweet and Tangy Glaze to a small saucepan and whisk in 1 teaspoon cornstarch. Bring to a boil (either on grill or stovetop) and simmer until slightly thickened, about 5 minutes (it will continue to thicken upon standing). Set aside.
  6. TO GRILL: Generously grease grill and heat to medium-high heat. Grill chicken kabobs for approximately 12-15 minutes, rotating every couple minutes until nicely browned and slightly charred on each side and chicken is cooked through. Brush kabobs with Sweet and Tangy Glaze.
  7. TO OVEN BROIL: Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the chicken kabobs in a single layer and broil, turning every 5 minutes until cooked through, about 10- 15 minutes depending on thickness of chicken. Brush cooked chicken with Sweet and Tangy Glaze.
  8. Serve with rice.

recipe adapted >>>>>  here


CHOCOLATE SWISS ROLL

CHOCOLATE SWISS ROLL | #Ketoairfryerrecipes #Ketoairfryerporkchops #Dessertrecipes #Chocolaterollcake #Cakedesserts #Cupcakecakes #Cakeflavors #Strawberrychampagnecake #Pinkchampagnecake #Englishmuffinrecipe #Dessertrecipes #Cookingrecipes

Ingredients

  • 4 large eggs, separated, room temperature
  • 3/4 cup (150g) caster/granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (60g) Greek-style yogurt
  • 1 cup (100g) cake flour*
  • 1 teaspoon baking powder
  • 1/4 cup (25g) cocoa powder
  • 1/4 teaspoon salt
  • FOR THE FILLING
  • 1 cup (240ml) heavy cream
  • 1/2 cup (60g) icing/powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. For the Cake
  2. Preheat the oven to 180C/350F/Gas 4. Grease a 10x15-inch cake roll pan, and line the base with parchment paper.
  3. Using the handheld or stand mixer, beat the egg yolks and sugar until light and thick. Beat in the vanilla, and yogurt. Add the flour, baking powder, cocoa powder, and salt, and mix until combined.
  4. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the batter.
  5. Pour the batter into the prepared pan, and spread out evenly. Tap the pan lightly on the surface a few times to level out the batter. Bake for 8 - 10 minutes or until the cake springs back when lightly touched.
  6. Immediately invert the cake onto a tea towel dusted generously with icing/powdered sugar. Leaving the parchment paper on, roll the cake up with the tea towel, starting at a short end. Allow to cool completely on a wire rack.
  7. For the Filling
  8. Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla and whip to stiff peaks.
  9. Unroll the cake, peel off the paper, and spread the whipped cream evenly over the cake. Re-roll without the tea towel. Cover and refrigerate for at least 1 hour. Dust with icing sugar and serve.

recipe adapted  >>>>>  here

Monday, October 15, 2012

Berry Tiramisu Trifle Recipe

#Angelfoodcakedesserts #Lightdessertsrecipes #Lightsummerdesserts #Angelfoodcakerecipes #Angelfoodcaketrifle #Dessertrecipesforsummer #Italiandesserts #Summerdessertseasy #Tiramisutriflerecipe #Mascarponerecipes #Summerdessertideas #Trifledesserts



 

 

 

Ingredients

  • 6 oz lady fingers
  • 1/2 lb blueberries
  • 1 lb blackberries
  • 1 lb mascarpone cheese
  • 4 egg yolks organic free range
  • 5 tbsp granulated sugar
  • 3/4 c heavy cream organic
  • 4 tbsp honey + more to taste
  • 2 lemons juices
  • 2 tsp vanilla extract
  • 2 tbsp water
  • leaves Basil for garnish
  • Lilac flowers for garnish optional


Instructions

  1. In a small saucepan add the blackberries and blueberries together with the lemon juice, vanilla extract, honey and 2 tbsp of water. . Bring it to a simmer on low flame, cover with a lid and simmer together for a few minutes until the blueberries have popped. Allow to cool. Once cooled off strain the berry sauce separating the liquid from the solids.
  2. Meanwhile using a mixer with the whisk attachment whip together the heavy cream with 1 tbsp go granulated sugar. Transfer to the refrigerator and keep cold until ready to use.
  3. In a different bowl cream together the egg yolks with the granulated sugar using the mixer with the whisk attachment. Start adding the mascarpone cheese a little bit at a time until incorporated.
  4. Using a spatula add the chilled whipped cream to the bowl with the mascarpone and gently fold them together. Divide in two bowls.
  5. Add the solid berries from the sauce to hold of the mascarpone whipped cream mixture and gently fold together. Set aside.
  6. Prepare 4 medium size glasses or 1 trifle dish to assemble your tiramisu.
  7. Dip the ladyfingers in the berry sauce gently and layer them in the bottom of the glasses or truffle dish. Add a layer of the berry mascarpone mixture followed by a layer of the plain mascarpone mixture. Repeat the layer until you run out of ingredients.
  8. Refrigerate for a couple of hours or until set.
  9. Serve chilled garnished with some fresh blackberries, fresh basil and a few lilac blossoms if available.

RECIPE ADAPTED  >>>>>  here



Rated 4.9/5 based on 674 customer reviews

Thursday, October 11, 2012

Creamy Garlic Chicken Breast Recipe

Creamy Garlic Chicken Breast Recipe | #Chickenbreast #Bakedchickenrecipes #Quickandeasydinnerrecipes #Ketochickenrecipes #Easydinnerrecipesforfamily #Chickendinnerrecipes #Flavorfulchickenrecipes #Creamofmushroomchicken #Creamygarlicchickenrecipes #Garlicchickencrockpot #Bakedchickenrecipes

Ingredients

  • For The Chicken:
  • 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
  • 4 tablespoons flour (all purpose or plain)
  • 4 tablespoons finely grated fresh Parmesan cheese
  • 2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Black cracked pepper
  • For The Sauce:
  • 5 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion finely chopped
  • 1 whole head of garlic peeled and divided into 10-12 cloves
  • 1 1/4 cup chicken broth (stock)
  • 1 1/4 cup half and half or heavy cream (or evaporated milk)
  • 1/2 cup finely grated fresh Parmesan cheese
  • 2 tablespoons fresh parsley, to serve

Instructions

  1. Season the chicken with salt, garlic powder and pepper.
  2. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
  3. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly.
  4. Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
  5. Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
  6. Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
  7. Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
  8. Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
  9. Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
  10. Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
  11. Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
  12. Garnish with parsley and a little black cracked pepper.
  13. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

recipe adapted >>>>>  here

Wednesday, October 10, 2012

French Onion Beef Sliders For A Crowd

French Onion Beef Sliders For A Crowd | #Turkeyandcheesesliders #Slidersrecipeshawaiianrollsturkey #Turkeyswissslidershawaiianrolls #Appetizersforpartycrowdpleasers #Turkeyandcheeseslidershawaiianrolls #Partyfoodforacrowd #Tastyvideos #Footballpartyfood #Sloppyjoerecipe #Slidersandwiches #Dinnerideas #Cookingrecipes

Ingredients

  • 8 tablespoons (1 stick) butter, divided
  • 2 large sweet onions, sliced
  • 2 pounds ground beef
  • 2 tablespoons beef base (such as Better than Boullion), divided
  • 1 tablespoon Worcestershire sauce, divided
  • Kosher salt and black pepper, to taste
  • 24 slider buns
  • 12–16 ounces gruyere cheese, chopped
  • 2 tablespoons sesame seeds
  • 1 tablespoon fresh thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Instructions

  1. Melt 2 tablespoons of the butter in a skillet over medium heat. Add in the onions and reduce the heat to medium low. Cook, stirring occasionally, until lightly caramelized, about 25-30 minutes. If the onions start to look dry or burnt, add a tablespoon of water to the pan.
  2. In a large bowl, mix the ground beef with half of the beef base and half of the Worcestershire sauce. Season with salt and pepper.
  3. Add the beef to the skillet full of onions. Increase heat to medium-high and brown the beef, breaking it up and mixing with the onions as you go. Once browned, drain off excess grease.
  4. Preheat the oven to 350°F. Lightly grease a large baking sheet. Separate the tops from the bottoms of the slider buns. Fit the slider bottom buns tightly on the baking sheet.
  5. Evenly distribute the beef and onion mixture over the bottom buns. Top with the gruyere cheese. Cover with the top buns.
  6. In a microwave safe bowl, melt the butter with the remaining beef base. Stir in the remaining Worcestershire sauce and continue to mix until well-combined. Using a pastry brush, brush the beefy butter mixture over the top buns. Sprinkle with the sesame seeds, thyme, onion powder, and garlic powder.
  7. Bake the sliders until the cheese is fully melted and the tops of the rolls are lightly browned, about 20 minutes.

Recipe adapted >>>>>  here

Thursday, October 4, 2012

Baked Fries with Garlic Sauce

Baked Fries with Garlic Sauce | #Parmesanfrenchfries #Frenchfryrecipe #Slicedpotatoesintheoven #Garlicfrenchfries #Saltandvinegarpotatoes #Garlicfriesbaked #Mediterraneanpotatoes #Greekfood #Ediblecookiedough #Eatiblecookiedough #Greeklemonpotatoes #Greekpotatoesrecipe


Ingredients

  • For the Fries:
  • 2 large russet potatoes cut into thin wedges or fat match sticks
  • 2 to 3 tsp starch like arrowroot or flour
  • 1 tbsp oil
  • salt pepper to taste
  • 1/2 tsp (0.5 tsp) garlic powder
  • 1/2 tsp (0.5 tsp) or more dried oregano or use fresh
  • Garlic Tahini Hummus Sauce
  • 2 tsp oil
  • 5 cloves of garlic minced/finely chopped
  • 3 Tbsp hummus or use cooked chickpeas + lemon juice
  • 3 Tbsp tahini
  • 2 to 3 tsp lemon juice
  • 1/2 tsp (0.5 tsp) garlic powder
  • salt to taste 1/4 to 1/2 tsp
  • 1/2 tsp (0.5 tsp) dried oregano
  • 1/4 tsp (0.25 tsp) or more dried dill or parsley
  • 2 to 3 Tbsp water as needed to thin
  • 1 tbsp chopped fresh parsley or oregano for garnish

Instructions

  1. Bake the fries: Preheat the oven to 425 degrees F / 220ºc. Chop the potatoes. Press a paper towel on the potatoes to absorb excess moisture if needed.
  2. In a large bowl, add the chopped potatoes and toss in flour/starch. Then add oil and mix in. Sprinkle will salt, pepper, garlic, oregano and mix in.
  3. Spread the potatoes on parchment lined baking sheet with atleast a 1/4 inch between them. *Parchment papers have oven safe temperature mentioned on them. Do not use parchment with temp rating lower than 425. Bake on a greased baking sheet instead.
  4. Bake for 15 minutes. Turn the sheet around and bake for another 5 to 10 minutes or until golden/golden brown on most edges. do not over bake to too much brown as the potatoes get bitter when burnt. .
  5. Meanwhile make the garlic tahini hummus sauce: In a small skillet heat oil over medium-low heat. Add chopped garlic and cook until translucent. Stir occasionally.
  6. Blend the rest of the sauce ingredients and half of the cooked garlic until smooth. Taste and adjust salt, tang (lemon juice) and garlic.
  7. To serve: Place a double layer of freshly baked fries in a serving container. Dress generously with garlic sauce. Sprinkle cooked garlic over the sauce. Garnish with chopped fresh oregano or parsley. Serve!

Recipe has been adapted from >>>>>  here

Monday, October 1, 2012

Slow Cooker General Tso's Chicken

Slow Cooker General Tso's Chicken | Easycrockpotrecipes Crockpotorangechickenhealthy Easyfoodrecipes Orangechickeneasycrockpot Crockpotchickenrecipes Crockpotdinner Honeygarlicchickencrockpot Porktenderloinrecipesincrockpot Porkloincrockpotrecipes Crockpotchickenrecipes Crockpotrecipesdinner Easycrockpotrecipes

Ingredients

  • 3 chicken breasts cut into bite sized pieces
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil
  • 1 cup hoisin sauce
  • 4 tablespoons rice wine vinegar
  • 4 tablespoons light brown sugar
  • 2 teaspoons sesame oil
  • green onions for serving if desired
  • sesame seeds for serving if desired

Instructions

  1. Add chicken and cornstarch to a large ziplock bag. Toss to coat the chicken with the cornstarch.
  2. Heat oil in a large skillet or wok.
  3. Saute chicken until golden brown on both sides about 2 minutes on each side. (Note the chicken will not be fully cooked and that is ok)
  4. Add the chicken to the slow cooker.
  5. Add hoisin sauce, vinegar, sugar and sesame oil to a medium bowl and whisk until combined.
  6. Pour the sauce onto the chicken and stir to coat the chicken.
  7. Cook on low for 2-3 hours.
  8. Serve with green onions and sesame seeds for serving, if desired.

Recipe adapted >>>>>  here

Thursday, September 27, 2012

BROCCOLI CAULIFLOWER RICE CHICKEN CASSEROLE

#Leanandgreenmealsoptavia #Lowcarbenchiladas #Cauliflowerricerecipeshealthy #Whole30recipes #Broccoliandcauliflowerrecipes #Cauliflowerricechickencasserole #Ketosidedishes #Ketochickenrecipes #Healthycasserolerecipes #Ketocasserolerecipes #Healthysidedishes #Ketochickenparm

 

 

 

 

 

Ingredients

  • 2 pounds skinless boneless chicken breasts
  • 1 tablespoon olive oil
  • 2 10-ounce bags frozen cauliflower rice (or 1 head of cauliflower, riced and cooked)
  • 1 16-ounce bag frozen broccoli cuts
  • 2 large eggs, whisked
  • 3 cups, shredded mozzarella cheese
  • 2 teaspoons coarse sea salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 tablespoons butter, melted
  • 1 cup shredded Italian blend cheese

 

 

 

 

 

Instructions

  1. Preheat oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray or olive oil. Set aside.
  2. Slice chicken breasts in half horizontally to make them thinner, lightly coat them in olive oil and place on a baking sheet. Liberally season with salt and pepper and bake for 20 minutes.
  3. While the chicken is baking, heat the bags of frozen cauliflower rice and broccoli according to package instructions. Discard any excess water or moisture.
  4. Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken into bite-sized pieces.
  5. In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder and butter. Toss together until fully combined.
  6. Transfer casserole mixture to the prepared baking dish and top with the remaining Italian blend cheese.
  7. Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly. Let cool for 10 minutes before serving.

recipe adapted  >>>>>  here


Rated 4.6/5 based on 441 customer reviews

Wednesday, September 26, 2012

Baked Parmesan Zucchini Fries

Baked Parmesan Zucchini Fries #BakedParmesan #ZucchiniFries #Breakfastideashealthy #Veggierecipes #Healthymeals #Healthybreakfastrecipes #Cauliflowerrecipes #Broccolisalad

Ingredients

  • 1 1/2 lbs. zucchini ,cut lengthwise into wedges (about 3 medium zucchini)
  • 1/2 cup freshly grated Parmesan
  • 1 teaspoon dried herbs - thyme, oregano, basil, rosemary, etc...
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Kosher salt , to taste
  • black pepper , to taste (freshly ground if possible)
  • 2 tablespoons olive oil
  • 3 tablespoons chopped fresh parsley leaves

Instructions

  1. Preheat oven to 400° F. Line baking sheet with parchment or aluminum foil. Spray with non-stick cooking spray. Set aside.
  2. In bowl, combine Parmesan, dried herbs, smoked paprika and garlic powder salt and pepper, to taste.
  3. Toss the zucchini with olive oil and roll in parmesan/herb mixture to coat all sides. Place zucchini onto prepared baking sheet. Sprinkle with extra parmesan/herb mixture if needed.
  4. Bake until crisp, about 15 minutes. Then broil for 2-3 minutes, or until golden brown.
  5. Garnish with parsley. Serve warm.

recipe adapted >>>>>  here

Wednesday, September 19, 2012

Pizza Quesadillas

Pizza Quesadillas | #Pizza #Quesadillas #Lunchrecipes #Wrapsandwiches #Lunchsnacks #Yummyfood #Cookingrecipes #Healthyrecipes #Veggierecipes #Cookingrecipes #Easydinnerrecipes #Vegetariandishes #Easymeals #Dietrecipes

Ingredients

  • 1 tortilla
  • 2 Tablespoons marinara or pizza sauce
  • 1/4 c. shredded mozzarella cheese
  • Optional additional ingredients: grated Parmesan cheese, sliced pepperoni, mushrooms, onions, bell peppers, sausage, or any other pizza toppings of your choice
  • For dipping: warm marinara sauce

Instructions

  1. Preheat a flat griddle or a large skillet over medium heat.
  2. Spread marinara sauce on half of the tortilla. Sprinkle with shredded mozzarella cheese, and any other toppings of your choice. Add another layer of mozzarella over toppings.
  3. Fold tortilla over.
  4. Spray griddle with cooking spray and cook quesadilla for 2-3 minutes per side, or until browned. Remove to a cutting board and allow the quesadilla to cool for a few minutes. Cut into triangles and serve.

recipe adapted >>>>>  here

Saturday, September 15, 2012

NO BAKE PUMPKIN CHEESECAKE

NO BAKE PUMPKIN CHEESECAKE | #NOBAKE #PUMPKIN #CHEESECAKE #Ketopumpkincheesecake #Pumpkindessertseasy #Pumpkincheesecakeeasy #Nobakepumpkincheesecakerecipe #Easynobakedesserts #Pumpkinrecipesdessert #Dessertrecipes #Pumpkindessert #Pumpkinrecipes #Cookingrecipes #Thanksgivingrecipes #Nobakedesserts


Ingredients

  • 1 1/2 cups nuts I used 1 cup pecans & 1/2 cup walnuts
  • 1 Tablespoon Lakanto sweetener
  • 1/2 teaspoon cinnamon
  • 8 oz cream cheese softened (room temperature)
  • 1 cup heavy whipping cream
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup Lakanto sweetener or other sugar substitute
  • 3/4 cup pumpkin puree

Instructions

  1. To make the crust, add nuts, cinnamon and the 1 Tablespoon of sugar substitute in a food processor and grind until the nuts become moist and sticky.
  2. Divide mixture evenly into the ramekins, jars or whatever container you are using.
  3. Add the cream cheese, pumpkin and sugar substitute to a bowl of your mixer. Mix on high until everything is smooth and creamy.
  4. Add your vanilla, pumpkin pie spice and cinnamon and mix until well incorporated.
  5. Add your heavy cream and mix on high for about 5 minutes or until the mixture is nice and fluffy.
  6. Spoon cream cheese mixture into your ramekins or containers and garnish with nuts and cinnamon if using.
  7. Refrigerate until ready to eat.

recipe adapted >>>>>  here

Tuesday, September 11, 2012

Avocado Dip

Avocado Dip | #Easydipsforaparty #Vegetablediprecipe #Creamcheesedipforcrackers #Dipsrecipeseasy #Easyappetizers #Partydiprecipes #Salsaverderecipe #Tomatillosalsaverde #Greekyogurtrecipes #Verdesauce #Avocadodiprecipe #Buffaloranchdip

Ingredients

  • 6 avocados peeled, pit removed, and chunked small
  • 1 can (15 oz) corn drained
  • 1 can (15 oz) black beans drained & rinsed
  • 1/4 cup finely chopped red onion or more to taste
  • 1 cup salsa verde or less to taste
Avocado Dip | #Easydipsforaparty #Vegetablediprecipe #Creamcheesedipforcrackers #Dipsrecipeseasy #Easyappetizers #Partydiprecipes #Salsaverderecipe #Tomatillosalsaverde #Greekyogurtrecipes #Verdesauce #Avocadodiprecipe #Buffaloranchdip

Instructions

  1. Combine all ingredients into a mixing bowl and gently stir together.
  2. Serve right away or let chill in the fridge for 1-3 hours.
Avocado Dip | #Easydipsforaparty #Vegetablediprecipe #Creamcheesedipforcrackers #Dipsrecipeseasy #Easyappetizers #Partydiprecipes #Salsaverderecipe #Tomatillosalsaverde #Greekyogurtrecipes #Verdesauce #Avocadodiprecipe #Buffaloranchdip

recipe adapted >>>>>  here

Saturday, September 8, 2012

CHOCOLATE CHIP SCONES

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


Ingredients

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

Instructions

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

recipe adapted  >>>>>  here

Friday, September 7, 2012

CHICKEN TETRAZZINI RECIPE

CHICKEN TETRAZZINI RECIPE  | #Olivegardenchicken #Crockpotchickenrecipes #Chickentetrazzinirecipes #Easycrockpotrecipes #Chickenandricecasserolerecipes #Creamofchickensouprecipes #Pastabake #Easychickentetrazzinirecipes #Creamychickentetrazzini #Cookingrecipes #Yummydinners #Yummyfood


Ingredients

  • 16 oz linguini cooked
  • 1/2 cup butter softened
  • 4 chicken breasts cooked and diced
  • 2 cans cream of chicken soup
  • 2 cups sour cream
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup chicken broth
  • 2 tbsp Parmesan cheese grated
  • 2 cups Mozzarella cheese shredded

Instructions

  1. Cook noodles according to box instructions. Set aside.
  2. In a medium bowl, combine ½ cup butter, cooked chicken, soup, sour cream, salt, pepper and chicken broth. Mix well and then add in cooked noodles.
  3. Spray a 9x13 pan and pour in noodle mixture. Sprinkle cheeses on top. Bake at 350 for 40-45 minutes. 

CHICKEN TETRAZZINI RECIPE  | #Olivegardenchicken #Crockpotchickenrecipes #Chickentetrazzinirecipes #Easycrockpotrecipes #Chickenandricecasserolerecipes #Creamofchickensouprecipes #Pastabake #Easychickentetrazzinirecipes #Creamychickentetrazzini #Cookingrecipes #Yummydinners #Yummyfood

    recipe adapted >>>>>  here

    Wednesday, September 5, 2012

    Pot Roast Beef Stroganoff




    Pot Roast Beef Stroganoff | #Stroganoffrecipeeasy #Steakstroganoffrecipe #Germanrecipes #Beefstroganoffrecipeeasy #Germanpotroast #Beefstroganoffhealthy #Dinnerideaseasy #Beststroganoffrecipe #Beefstro #Leftoverlondonbroilrecipes #Beefstrog #Cookingrecipes 







    Ingredients
    • 1 tablespoon oil
    • 1 1/2 pounds Ontario Corn Fed stewing beef such as chuck, round, brisket, cut into 2 inch pieces
    • salt, pepper and paprika to taste
    • 1 onion, diced or sliced
    • 8 ounces mushrooms, quartered or sliced
    • 2 cloves garlic, chopped
    • 2 teaspoons thyme, chopped (or 1 teaspoon dry thyme)
    • 2 teaspoons paprika*
    • 2 tablespoons flour (or rice flour for gluten-free)
    • 1 cup beef broth
    • 1 tablespoon dijon mustard
    • 2 teaspoons worcestershire sauce
    • 2 teaspoons fish sauce (or soy sauce or tamari)
    • 2 teaspoons dried dill (optional)*
    • 1/3 cup sour cream
    • salt and pepper to taste


    Instructions
    1. Heat the oil in a large pan over medium-high heat, add the beef (seasoned with salt, pepper and paprika) and cook until lightly browned, about 7-10 minutes per side, before setting aside.
    2. Add the onions and mushrooms and cook until the mushrooms have released their liquids, the liquids have cooked off and the mushroom start to caramelize and turn light golden brown, about 15-20 minutes.
    3. Add the garlic, thyme and paprika, sprinkle on the flour and cook until fragrant, about a minute.
    4. Add the broth and deglaze the pan by scraping up the brown bits from the bottom of the pan into the sauce with a wooden spoon.
    5. Add the beef, mustard, worcestershire sauce, fish sauce, and dill and either bring to a boil, reduce the heat and simmer, covered, until the beef is fall apart in your mouth tender, about 2-3 hours, OR transfer to a preheated 350F/180C oven and roast, covered, until the beef is tender, about 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.
    6. Remove from heat, mix in the sour cream and season with salt and pepper.

     
    Recipe Adapted : here

    Sunday, September 2, 2012

    KETO TACO BAKE RECIPE LOW CARB HIGH FAT



    KETO TACO BAKE RECIPE LOW CARB HIGH FAT | #Bbqchickenwithbaconandcheese #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Lowcarbketo #Lowcarbeating #Ketosidedishes #Bariatricrecipes #Lowcarbsnacks #Healthyrecipes #Ketopizza #Easyketorecipesforbeginners



    Ingredients

    • 1 lbs Ground Beef
    • 2 Tbsp Flavor God Taco Tuesday
    • 2 oz Salt and Pepper Pork Rinds
    • 3 Tbsp Butter
    • 3 Tbsp Coconut Flour
    • 1 Cup Organic Valley Heavy Whipping Cream
    • 1 1/2 Cup Sharp Cheddar
    • 1/2 Cup Unsweetened Almond Milk
    • 8oz -Sharp Cheddar or Mozzarella


    Instructions

    1. Preheat oven to 350
    2. Brown ground beef and drain as usual. Return to skillet and add 2 Tbsp Flavor God Taco Tuesday
    3. While meat is browning, make cheese soup mixture. In a pot add butter, coconut flour, heavy whipping cream, almond milk and 6 oz of cheddar cheese, heat on medium until mixture is well combined making cream of cheese soup.
    4. Cover bottom of a 9×9 (9×13 if doubling the recipe) pan with pork rinds (smash pork rinds).
    5. Cover pork rinds with meat.
    6. Top taco meat with cheese soup.
    7. Top with remaining cheese (you can use cheddar or mozzarella).
    8. Bake at 350 for 15 minutes
    9. Serve as you would tacos but watch out for the carb count and fat at this point (sour cream, guac, bacon, salsa).

    Recipe adapted >>>>>  here



    Rated 4.4/5 based on 782 customer reviews

    Saturday, September 1, 2012

    Turkey, Spinach & Cheese Meatballs

    Turkey, Spinach & Cheese Meatballs | #Lowcarbmeals #Meatballrecipes #Healthyweeknightdinners #Ketochickenpizza #Lowcarblowcalorierecipes #Supremechickenpizzabake #Lowcarbmeals #Sausagerecipes #Meatandveggiemealscleaneating #Simpledinners #Grillfoilpacketmeals #Grillmealprep


    Ingredients

    • 1 tablespoon extra virgin olive oil
    • 1 large egg
    • 3 ounces baby spinach, chopped (3-1/2 cups whole; 1-1/2 cups chopped)
    • 3 scallions, white and green parts, finely sliced
    • 3 garlic cloves, minced
    • 1.25 pounds 93/7 ground turkey (I use Shady Brook Farms)
    • 1.25 pounds Italian turkey sausage, removed from the casings (I use Shady Brook Farms)
    • 1 cup shredded mozzarella (preferably whole milk but low-fat will work)
    • 1/3 cup grated Parmigiano Reggiano, plus more for serving
    • 1/2 cup Italian seasoned bread crumbs
    • 1 (24 oz) jar marinara sauce, homemade or good quality store-bought

    Instructions

    1. Preheat the broiler and set an oven rack on the second-highest rack. Line a baking sheet with heavy duty aluminum foil and grease with the olive oil.
    2. In a bowl large enough to hold all of the ingredients, beat the egg. Add the chopped spinach, scallions, and garlic and stir until evenly combined. Add the ground turkey, turkey sausage, mozzarella, Parmigiano-Reggiano and bread crumbs. Using your hands, mix until evenly combined. Shape the mixture into 1-1/2 inch balls and place on the prepared baking sheet.
    3. Broil the meatballs until golden brown on top, about 10 minutes.
    4. Meanwhile, heat the tomato sauce in a large pan on the stovetop. Add the broiled meatballs and simmer over low heat for 5 to 10 minutes, or until the meatballs are fully cooked.
    5. Freezer-Friendly Instructions: These can be frozen in their sauce for up to 3 months. When ready to serve, reheat the meatballs in their sauce on the stovetop over medium heat until hot in the center.

    recipe adapted  >>>>>  here