Friday, June 29, 2012

Cowboy Butter

Cowboy Butter | #Wingsaucerecipes #Garlicparmesanbutter #Cookingrecipes #Cowboybuttersauce #Buffalowildwingsrecipe #Cowboybutterrecipe #Flavoredbutterrecipes #Cookingrecipes #Cowboybutter #Garlicbuttersteak #Compoundbutterrecipes #Grilledsteakrecipes

Ingredients

  • 1 c. butter, melted
  • Juice of 1/2 a lemon
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 2 tbsp. Dijon mustard
  • 1 tbsp. prepared horseradish
  • Pinch of cayenne pepper
  • 1/4 tsp. paprika
  • 2 tbsp. Freshly Chopped Parsley
  • 1 tbsp. freshly chopped chives
  • 2 tsp. minced thyme
  • kosher salt
  • Freshly ground black pepper

Instructions

  1. In a small bowl, combine butter, lemon juice, garlic, shallot, mustard, horseradish, cayenne, and paprika. Whisk to combine.
  2. Stir in parsley, chives and thyme and season with salt and pepper.
  3. Serve with grilled meats, like steak or chicken, for dipping. It also tastes delish with cornbread!

Recipe adapted >>>>>  here

Slow Cooker Baked Potato Soup


Slow Cooker Baked Potato Soup | #Souprecipesslowcooker #Bakedpotatosoupcrockpot #Crockpotbakedpotatosoup #Slowcookerbakedpotatosoup #Potatosouprecipecrockpot #Cookingrecipes #Crockpotmeals #Slowcookerbakedpotatosoup #Crockpotbakedpotatosoup #Crockpotsouprecipes #Potatosoupeasycrockpot #Easydinnerrecipescrockpot



Ingredients

  • 10 slices cooked bacon diced
  • 5 cups chicken broth low sodium
  • 2 pounds Yukon gold potatoes peeled and diced
  • 1 medium sweet onion diced
  • 6 garlic cloves minced, use more if you want
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon dried parsley
  • 1/2 cup sour cream
  • 2 cups shredded sharp cheddar cheese
  • Roux Mixture:
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 12 oz evaporated milk half and half or heavy cream
  • Or make a Cornstarch Mixture:
  • 3 tablespoons cornstarch
  • 12 oz evaporated milk
  • Toppings:
  • Chives
  • Shredded cheddar cheese
  • Cooked bacon
  • Chopped green onions


Instructions

  1. Cook Potatoes:
  2. Add diced potatoes, diced onion, minced garlic, cooked bacon, dried parsley and chicken broth to the slow cooker. Season with salt and pepper.
  3. Stir and cook for 6-8 hours on low or on high for 3-4 hours.
  4. Roux Mixture:
  5. Once the soup has cooked, add butter to a medium sauce pan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depending on which one you are using.
  6. Whisk well the flour mixture, until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
  7. Immediately add the milk-flour mixture to the slow cooker and stir to combine.
  8. Or make the Cornstarch Mixture:
  9. If you don't want to make the Roux Mixture, you can make a Cornstarch Mixture to thicken the soup. Just make sure you choose one and don't make both.
  10. Combine cornstarch and evaporated milk in a medium bowl. Whisk until cornstarch is fully dissolved and the mixture is smooth with no clumps. Immediately add the milk-cornstarch mixture to the slow cooker and stir to combine.
  11. After the Thickening Mixture was added:
  12. Using a potato masher, mash about 3/4 of the potatoes. If you have time, let the soup cook for another 30 minutes for it to thicken.
  13. Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Season with salt and pepper.
  14. If the soup is too thick, add more WARM chicken broth or water, make sure you first heat it up in the microwave until its hot. Taste and adjust for salt and pepper.
  15. Cover and continue cooking the soup on low for 30 minutes or on high for 15 minutes. If you added more liquid, make sure to let the soup simmer for a few minutes.
  16. Serve:
  17. Serve warm, garnished with bacon, cheese, green onions and sour cream.
  18. The soup can be refrigerated for up to 3 days.
  19. The soup will thicken more once it cools. When heating it up, add more water, broth or milk to dilute it. Taste and adjust for salt and pepper and if you added the extra liquid, bring it to a light simmer for a few minutes.

recipe adapted  >>>>>  here


Tuesday, June 26, 2012

Strawberry Rolls with Vanilla Glaze

Strawberry Rolls with Vanilla Glaze | #Summerdesserts #Dessertrecipes #Cookingrecipes #Deliciousdesserts #Yummysweets #Sweetrecipes #Pancakesyruprecipeeasy #Homemadesyruprecipesimple #Brunchrecipes #Cookingrecipes #Yummybreakfast #Breakfastdishes

 Ingredients

  • For the Strawberry Filling:
  • 1 1/2 cups fresh strawberries, chopped into tiny pieces
  • 1/3 cup granulated sugar
  • 1 1/2 tablespoons cornstarch
  • For the Dough:
  • 2 3/4 cups all-purpose flour, divided, plus extra for dusting
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon table salt
  • 2 1/4 teaspoons instant dry yeast (1 standard package)
  • 1/2 cup water
  • 1/4 cup milk (I used almond milk here but any milk should work fine)
  • 3 tablespoons unsalted butter
  • 1 large egg, at room temperature
  • For the Vanilla Glaze:
  • 1 cup of confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons of milk OR heavy cream, more if needed to achieve desired consistency

    Instructions

    1. To make the Strawberry Filling:
    2. Place the chopped strawberries in a small saucepan over medium-heat. Cook for 6-8 minutes, stirring constantly, or until the strawberries are very soft and their juices have been released. Add in the sugar and cornstarch and continue to cook - and stir - for another 1-2 minutes. The mixture will thicken up dramatically during this time. Remove pan from heat and transfer the filling into a small bowl. Chill filling completely before use.
    3. To make the Dough:
    4. In a large bowl combine 2 1/4 cups of the flour, the granulated sugar, salt, and yeast; mix well to evenly combine. Set aside.
    5. In a small saucepan over medium heat, warm the water, milk, and butter until the butter is completely melted and the mixture is hot to the touch but not scalding (it should be between 110-115 degrees F). Stir the liquid mixture into the flour mixture. Add in the egg, then add in at least 1/3 of additional flour. You may need to add up to 1/2 cup of additional flour. Your dough is at the right consistency when it gently pulls away from the side of the bowl and is slightly elastic in consistency.
    6. Scoop the dough out and transfer it to a lightly floured work surface; gently knead the dough by hand for 3 minutes. Lightly spray a clean bowl with non-stick spray, then set the ball of dough inside. Cover the bowl with plastic wrap and set aside to rest for 20 minutes.
    7. After the 20 minutes have passed, roll the dough out into a 14x8" rectangle. Spread the cooled strawberry filling on top, leaving a 1" boarder around the edges. Roll the dough up tightly along the edge (jellyroll/cigar style), letting it rest on the seem. Cut the roll into 10-11 pieces (I got exactly 11), then arrange them in a lightly greased 9" round or square baking dish. Loosely cover the rolls with plastic wrap and set them in a warm, draft-free place to rise for 1 1/2 hours.
    8. Once the rolls have doubled in size, preheat the oven to 375 degrees (F). When the oven comes to temperature, bake the rolls for 25-30 minutes, or until slightly browned. After 15 minutes, you'll want to rotate the pan in the oven and cover the rolls with aluminum foil, to avoid heavy browning.
    9. To make the Vanilla Glaze:
    10. In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency. Drizzle over the rolls right before serving.
    11. Unglazed rolls can be frozen for up to 2 months.

    recipe adapted  >>>>>  here

    Monday, June 18, 2012

    White chocolate raspberry brownies

    White chocolate raspberry brownies | #Peanutbutterbrownies #Rasberryrecipes #Raspberrydessertseasy #Cakerecipes #Blondiebrownies #Deliciousdesserts #Saltedcaramelbrownies #Brownsugartoffeeblondiebars #Caramelblondiesrecipe #Saltedcarameldesserts #Saltedcaramelblondiesrecipe #Smorescookiecupsrecipes



    Ingredients

    • 60g raspberries
    • ½ cup caster sugar
    • 150g butter, melted
    • 250g white chocolate, chopped
    • 3 eggs
    • 1⅔ cup plain flour
    • 1 tsp baking powder
    • 1 tsp vanilla extract


    Instructions

    1. Pre-heat the oven to 180 fan-forced and grease and line a large loaf tin or 20x30cm lamington pan.
    2. In a large bowl, mix the sugar, eggs and vanilla together.
    3. Add the flour and baking powder and stir it through.
    4. Stir through the melted butter then fold in the chopped white chocolate.
    5. Spread the batter into the baking tin.
    6. Microwave the berries for 30 seconds or until soft then moosh them with a fork to break them up.
    7. Spoon the raspberries over the top of the batter and then use a skewer to swirl it through the top.
    8. Bake the blondies for 20 minutes or until a skewer comes out with just a few sticky bits of crumb.
    9. Leave it to cool completely in the tin.

    RECIPE ADAPTED  >>>>>  here

    Saturday, June 16, 2012

    Coconut Tofu with Spicy Sauce

    Coconut Tofu with Spicy Sauce | #Strawberryfrenchtoastcasserole #Brunchfoods #Blueberryfrenchtoastcasserole #Breakfastideas #Strawberryfrenchtoastbake #Frenchtoastcasseroleeasy #Asiantofurecipes #Generaltsotofueasy #Friedtofurecipes #Vegetarianveganrecipes #Veganeating #Vegandishes

    Ingredients

    • 14 ounces firm tofu, dried and cut into 3x2 inch pieces (see photos)
    • 1/4 cup all purpose flour
    • 1/4 cup almond milk
    • 1 egg
    • 1/2 cup bread crumbs
    • 1 cup sweetened coconut flakes
    • 1/2 cup vegetable oil for pan frying
    • Salt and pepper to taste
    • For the Spicy Sauce
    • 1/2 cup mayonnaise
    • 1 1/2 tablespoons Sriracha
    • 1/4 teaspoon ginger

    Instructions

    1. For the Coconut Tofu
    2. Whisk milk and egg in a small bowl to make an egg wash.
    3. Combine bread crumbs, coconut and salt and pepper in a small bowl. Measure flour out onto a! shallow plate
    4. Coat one piece of tofu in the flour, then in egg wash. Then coat completely in bread crumb and coconut mixture.
    5. In a large skillet, heat oil on medium heat. Once the oil is hot, add coated tofu. Cook each long side until crispy and light brown, about two minutes on each side. Serve immediately.
    6. For the Spicy Sauce
    7. In a medium bowl, whisk together Sriracha, mayonnaise and ginger. Refrigerate until ready to use.

    RECIPE ADAPTED  >>>>>  here

    Tuesday, June 12, 2012

    LOW CARB BUTTER PECAN COOKIES

    LOW CARB BUTTER PECAN COOKIES | #Ketopoundcakealmondflour #Ketovanillapoundcake #Pecansandycookierecipe #Ketobundtcakerecipes #Ketopoundcakesourcream #Ketocreamcheesepoundcake #Almondflourrecipes #Almondflourcookies #Zerocarbrecipes #Lowcarbsweets #Nocarbdiets #Ketodietrecipes

    Ingredients

    • 1/2 cup unsalted butter softened
    • 1/2 cup Swerve Sweetener
    • 1 3/4 cups almond flour
    • 2 tbsp coconut flour
    • 1/2 tsp vanilla extract
    • 1/2 tsp salt
    • 1/2 cup chopped toasted pecans
    Instructions
    1. 1. Preheat the oven to 325°F and line two rimmed baking sheets with parchment paper.
    2. 2. In a large bowl, beat the butter and sweetener together until lightened and fluffy, about 2 minutes. Beat in the almond flour, coconut flour, vanilla extract, and salt until well combined. Stir in the chopped pecans.
    3. 3. Roll the dough into 1-inch balls and place a few inches apart on the prepared baking sheets. Flatten slightly with the palm of your hand.
    4. 4. Bake 5 minutes then remove from the oven and use a flat-bottomed glass to flatten again to about ¼ inch thick. Return to the oven and bake another 10 to 12 minutes, until the edges are golden brown.
    5. 5. Remove and let cool completely. Store on the counter for 4 days and in the refrigerator after that.

    Recipe Adapted : here

    Sunday, June 10, 2012

    Crunchy Thai Peanut & Quinoa Salad

    #Healthydinnerrecipes #Plantbasedrecipes #Vegetarianrecipes #Thaiquinoasalad #Quinoasaladrecipes #Veganrecipesvideos #Vegetarianrecipes #Cookingrecipes #Wholefoodrecipes #Healthysalads #Soupandsalad #Delicioussalads

    Ingredients

    • Salad
    • ¾ cup uncooked quinoa or millet
    • 1 ½ cups water
    • 2 cups shredded purple cabbage
    • 1 cup grated carrot
    • 1 cup thinly sliced snow peas or sugar snap peas
    • ½ cup chopped cilantro
    • ¼ cup thinly sliced green onion
    • ¼ cup chopped roasted and salted peanuts, for garnish
    • Peanut sauce
    • ¼ cup smooth peanut butter
    • 3 tablespoons reduced-sodium tamari or soy sauce
    • 1 tablespoon maple syrup or honey
    • 1 tablespoon rice vinegar
    • 1 teaspoon toasted sesame oil
    • 1 teaspoon grated fresh ginger (I love ginger so I used 2 teaspoons)
    • ½ lime, juiced (about 1 ½ tablespoons)
    • Pinch of red pepper flakes

    Instructions

    1. Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. (Here’s how to cook millet.)
    2. Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).
    3. In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again. Divide into individual bowls and garnish with peanuts.
    4. This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.

    recipe adapted  >>>>>  here


    Rated 4.3/5 based on 544 customer reviews

    The Best Cloud Bread

    The Best Cloud Bread | #Nocarbdiets #Ketodietrecipes #Ketobread #Ketorecipeseasy #Lowcarbketorecipes #Ketogenicdiet #Ketosheetpanpizza #Ketocloudbreadrecipe #Ketodinnerrecipes #Ketosheetpanrecipes #Ketolemonsourcreammuffins #Ketogenicdiet

    Ingredients

    • 4 large eggs, separated
    • 1/2 teaspoon cream of tartar
    • 2 ounces low-fat cream cheese
    • 1 teaspoon Italian herb seasoning
    • 1/2 teaspoon sea salt
    • 1/4 - 1/2 teaspoon garlic powder

    Instructions

    1. Preheat the oven to 300 degrees F. If you have a convection oven, set on convect. Line two large baking sheets with parchment paper.
    2. Separate the egg whites and egg yolks. Place the whites in a stand mixer with a whip attachment. Add the cream of tartar and beat on high until the froth turns into firm meringue peaks. Move to a separate bowl.
    3. Place the cream cheese in the empty stand mixing bowl. Beat on high to soften. Then add the egg yolks one at a time to incorporate. Scrape the bowl and beat until the mixture is completely smooth. Then beat in the Italian seasoning, salt, and garlic powder.
    4. Gently fold the firm meringue into the yolk mixture. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy. Spoon 1/4 cup portions of the foam onto the baking sheets and spread into even 4-inch circles, 3/4 inch high. Make sure to leave space around each circle.
    5. Bake on convect for 15-18 minutes, or in a conventional oven for up to 30 minutes. The bread should be golden on the outside and firm. The center should not jiggle when shaken. Cool for several minutes on the baking sheets, then move and serve!

    recipe adapated >>>>>  here

    Friday, June 8, 2012

    KETO NO BAKE COOKIES IN 5 MINUTES!

    KETO NO BAKE COOKIES IN 5 MINUTES! | #Ketodesserteasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketobrownieseasy #Ketomugcakeeasy #Ketosweetseasy #Ketocookieseasy #Ketonobakedesserts #Nocarbdiets #Ketodietrecipes #Ketorecipeseasy #Ketogenicrecipes


    Ingredients

    • 2 tablespoons real butter
    • 2/3 cup all natural peanut butter, or your choice of nut butter
    • 1 cup unsweetened all natural shredded coconut
    • 4 drops of vanilla lakanto, 20% off with code MELISSA20
    • Note* if using a granulated sweetener add it to the butter when microwaving to melt.

    Instructions

    1. Melt butter in microwave.
    2. Stir in peanut butter.
    3. Add sweetener and coconut. Mix well.
    4. Spoon onto sheet pan.
    5. Freeze for 5-10 minutes.
    6. Store in the refrigerator, bagged.

    recipe adapted >>>>>  here

    Sunday, June 3, 2012

    Fresh Strawberry Biscuits!

    Fresh Strawberry Biscuits! | #Blueberryloafbread #Easyblueberrydesserts #Blueberryrecipesbread #Easyblueberrymuffins #Blueberryquickbread #Quickbreadrecipes #Strawberrycreamcheesefrosting #Strawberrysheetcakes #Strawberrycakerecipes #Freshstrawberrycake #Strawberrydesserts #Strawberrycakemix

    Ingredients

    • 2 1/4 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/4 cup granulated sugar
    • 1/2 teaspoon salt
    • 6 tablespoons cold, unsalted butter
    • 1 cup chopped very ripe strawberries
    • 1 cup heavy cream

    Instructions

    1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or a silpat.
    2. In a large bowl, whisk together your flour, baking powder, sugar and salt. Add butter and cut it in to the dry ingredients with a pastry blender, until it resembles a coarse meal. Stir in the strawberries carefully, so they get coated in the flour mix. This keeps them evenly distributed in the dough later when you add the liquid. Speaking of liquid… add the heavy cream, then gently fold all the ingredients together. You don’t want to overwork the dough, so don’t worry if everything is completely worked in. It will be.
    3. Generously flour your counter or cutting board, then transfer the dough to the board. Flour the top of the dough and with your hands gently press the dough into a 3/4-inch thick rectangle. Using a 2 1/2-inch biscuit or cookie cutter (or even the top edge of a drinking glass) cut circles out of the dough. Press straight down without twisting (this makes for nice layered edges) as you cut. Carefully transfer the biscuits to prepared baking sheet, leaving a few inches between each one.
    4. You can re-roll the scraps of dough, and continue cutting circles, but don’t worry if the dough appears very wet. The strawberries will have already started to release some of their juice. That’s ok though! They’ll still turn out beautifully.
    5. Bake the biscuits for 12 to 15 minutes, until lightly brown at the edges. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.

    RECIPE ADAPTED  >>>>>  here