Monday, May 27, 2013

Healthy Slow Cooker Chicken Potato Soup

Healthy Slow Cooker Chicken Potato Soup | #Cookingrecipes #Chickenpotatosoup #Potatosoupcrockpot #Slowcookerchickenpotatoes #Slowcookerchickenhealthy #Chickencrockpotrecipes #Souprecipesslowcooker #Sausagepotatosoup #Sausagesouprecipes #Cookingrecipes #Crockpotdinner #Crockpotslowcooker

Ingredients

  • 4 slices bacon chopped (could be low fat turkey bacon)
  • 1 large onion, peeled and chopped
  • 3 garlic cloves, minced
  • 3 pounds russet potatoes, peeled and sliced thin
  • 1 1/2 pounds boneless skinless chicken breast
  • 2 cups sliced carrots
  • 2 cup sliced celery
  • 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/3 cup fresh chopped parsley
  • Salt and pepper

Instructions

  1. Place a skillet over medium heat. Add the bacon and cook until brown, then add in the onions and garlic. Saute for 3-4 minutes to soften. (If using turkey bacon, cook in a nonstick skillet.) Pour the onions mixture into the crock of a large 6-quart slow cooker.
  2. Place the chicken breast on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
  3. Place the lid on the slow cooker. Turn on high and cook for 8-12 hours, stirring occasionally, until the potatoes are extremely soft. (Check the chicken at 7 hours. If it's cooked through, you can remove the chicken and refrigerate it until the potatoes are tender and breaking apart. If you happen to have a slow cooker, you do not want to overcook the chicken.)
  4. Remove the chicken breast from the crock. Stir the potato soup vigorously to break up the potatoes and thicken the broth. (You can make it extra creamy by partially pureeing the soup with an immersion blender. Or place 1 1/2 cups of the soup in a regular blender, puree, then stir back into the soup.)
  5. Shred or chop the chicken and add it back to the slow cooker along with fresh parsley. Stir well. Serve warm topped with low-fat cheese if desired!

recipe adapted  >>>>>  here

Friday, May 24, 2013

Green Chile Cauliflower Casserole – Low Carb Keto THM

Green Chile Cauliflower Casserole – Low Carb Keto THM | #Vegetablesidedishes #Sidedishesforbbq #Mexicansidedishes #Ketomexicanrecipes #Ketocauliflowerrecipes #Mexicanstreetcauliflower #Cheeseycauliflowerrice #Bestketotortillas #Cauliflowerricerecipeshealthy #Ketoricedcauliflowerrecipes #Cauliflowerricerecipesketogenic #Cheesycauliflowerriceketo

Ingredients

  • 2 tbsp butter
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 2 cups cauliflower rice
  • 1 cup shredded Monterrey Jack cheese
  • 1 cup shredded sharp cheddar
  • 4 oz canned green chiles drained
  • 1/2 cup sour cream full fat
  • 1/2 cup heavy cream
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp granulated garlic

Instructions

  1. Preheat oven to 325 degrees. Butter or grease an 8x8 pan and set aside.
  2. If using frozen cauliflower rice, cook to package directions, usually about 3 minutes. If using fresh cauliflower rice, steam for 3-4 minutes on the stove-top or in the microwave until slightly tender. Take the steamed cauliflower rice and squeeze or press between paper towels to remove the excess moisture and set aside. You want the rice to be fairly dry so your dish isn’t watery!
  3. Melt butter in a medium sauté pan over medium high heat. Add celery and onions. Cook for 5-7 minutes or until tender. Turn down heat to medium and add cream to the pan and stir constantly and reduce by half, until thick and creamy and set aside.
  4. In a large bowl combine cauliflower rice, ½ cup of each cheese, chiles, sour cream, veggie mixture and seasonings and stir till incorporated. Spread mixture evenly in the prepared pan and top with remaining cheese. Bake at 325 for 20-25 minutes or until bubbly…Enjoy!

Recipe adapted >>>>>  here

Tuesday, May 21, 2013

Easy Keto Pecan Pie Mug Cake

Easy Keto Pecan Pie Mug Cake | #Hersheysketochocolatecake #Ketopumpkinrecipes #Ketofallrecipes #Ketochocolatemugcake #Ketocinnamonmugcake #Ketomugcakeeasy #Ketomugcakeeasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketobrownieseasy #Ketomicrowavedessert #Lowcarbmugcakemicrowave

Ingredients

  • Mug Cake Base:
  • 2 tbsp (0.5oz/16g) finely ground coconut flour
  • 2 tbsp (0.5oz/16g) finely ground almond flour
  • 2 tbsp (1oz/28g) pure brown erythritol or 1.5 tbsp (20g) Golden Monk Fruit Sweetener or 1:1 brown erythritol blend)
  • 1 egg
  • 1 tbsp (15ml) unsweetened almond milk
  • 1 tbsp (15ml) melted butter
  • ½ tsp (gluten-free) baking powder
  • ½ tsp sugar-free vanilla extract
  • Pecan Pie Topping (amounts for 1 standard mug - double if you use 2 ramekins):
  • 1 oz (30g) pecans, roughly chopped
  • 1 tbsp (0.5oz/14g) pure brown erythritol or 2 tsp (0.35oz/10g) Golden Monk Fruit Sweetener or 1:1 brown erythritol blend)
  • 2 tbsp (1oz/28g) butter
  • ½ tsp sugar-free vanilla extract

Instructions

  1. Add all of the ingredients for the mug cake base into a middle-sized bowl. Whisk until you get a smooth and chunk-free dough.
  2. Grease your microwave-safe mug or ramekin with cooking oil that doesn't have a strong taste (I like to use coconut oil, butter or avocado oil).
  3. Add your cake batter into your mug or ramekin (the mug should be at least double the size of the mixed ingredients).
  4. Instructions: Microwave
  5. Microwave for about 1-3 minutes. (The cooking time in your microwave may vary heavily depending on what microwave and what settings you're using. A broad rule of thumb: Approx. 1 Minute at 1200 Watt and more like 2-3 minutes at 600 Watt. If you don't know the Wattage power of your microwave I'd recommend baking your mug cake for a shorter time period (60 seconds) first and continue baking for a few more seconds if needed. This will avoid that the mug cake dries out. You can test if your mug cake is completely cooked by pricking the center with a toothpick - if it comes out "clean" it's ready!
  6. Instructions: Oven
  7. Preheat your oven to 350 degrees Fahrenheit (180°C). Follow the same steps as above. Bake your mug cake for about 10-15 minutes. You can test if your mug cake is completely cooked by pricking the center with a toothpick - if it comes out "clean" it's ready!
  8. Prepare the Keto Pecan Pie Topping:
  9. Roughly chop your pecan halves.
  10. Add all of the ingredients for the keto pecan pie topping into a small non-sticking pot and melt the butter on low to medium heat. Stir while the butter is melting and make sure that everything is thoroughly mixed.
  11. Once your mug cake has finished baking, add the pecan pie topping on top of it. ☞ The amounts given on the recipe card are enough for a mug cake baked in a standard mug (approx. 300ml). I personally prefer using two ramekins with a diameter of 9cm/3.5" most of the time - if you also use ramekins, you have to double the amounts given for the pecan pie topping on the recipe card so it's enough for both ramekins.
  12. I prefer to eat this keto pecan pie mug cake while it's still warm - it's so comforting! But it tastes just as good if it's cold!
  13. Cover with plastic wrap and store for up to 3 days in your fridge.

Recipe has been adapted from >>>>>  here

Sunday, May 19, 2013

Honey Garlic Baked Cauliflower

Honey Garlic Baked Cauliflower | #Instapotricewhite #Honeygarlicbakedcauliflower #Jasminericeininstantpot #Califlowerrecipes #Healthyrecipes #Cookingrecipes #Cauliflowerrecipeshealthy #Vegancauliflowerrecipes #Healthyvegetarianrecipes #Bakedcauliflowerrecipe #Ketocauliflowerrecipes #Roastedcauliflowerrecipes



Ingredients

  • 1 small head of cauliflower cut into bite sized florets
  • 2 cups panko bread crumbs (see note)
  • cooking oil spray
  • 2 large eggs whisked
  • 2 scallions finely sliced
  • for the sauce (see note)
  • 6 tbsp honey
  • 4 garlic cloves minced
  • 1 tsp onion powder
  • 6 tbsp water + 2 tsp cornstarch
  • 1 1/2 tbsp low sodium soy sauce
  • 1/2 tbsp sriracha sauce


Instructions

  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper. Spread panko crumbs in a thin even layer across the surface of the baking sheet. Spray panko crumbs with cooking oil spray. Bake crumbs about 5-7 minutes or until golden brown.
  2. Set whisked eggs aside in a small bowl. Line another large baking sheet with parchment paper.
  3. Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don't want to dampen your breadcrumbs with excess egg because then they won't stick to the cauliflower. Then place into sheet with panko crumbs. Cover cauliflower with panko, pressing the crumbs gently against the cauliflower to help them stick. Place coated cauliflower on empty prepared baking sheet. Repeat until all cauliflower is coated.
  4. Bake for about 15-20 minutes or until cauliflower is cooked and the coating is a dark golden brown.
  5. While the cauliflower is cooking, make sauce on the stove. In a small bowl, completely dissolve cornstarch in water and set aside.
  6. Add all sauce ingredients except the cornstarch + water to a small pot or saucepan. Bring to a gentle simmer and stir a few times until ingredients are mixed. This should only take a few seconds. Then add cornstarch water to the sauce. Stir immediately to dissolve cornstarch into the sauce. Stir occasionally and let sauce come to a simmer (make sure to stir otherwise the cornstarch will clump up) and cook until sauce starts to thicken (about 2 minutes).
  7. Allow sauce to cool a few minutes and thicken even more. Drizzle over cauliflower. If you wish to completely coat cauliflower in sauce, it's best to double the sauce and brush it on with a pastry brush. Garnish with scallions.

recipe adapted  >>>>>  here



Rated 4.5/5 based on 437 customer reviews

Saturday, May 18, 2013

Easy Boston Cream Poke Cake

Easy Boston Cream Poke Cake | #Easy #Boston #Cream #Poke #Cake #Bostoncreampiepokecake #Bostoncreamcakehomemade #Bostoncreampokecakerecipe #Easydesserts #Bostoncreampierecipe #Easybostoncreampie #Cakedesserts #Eatdessert #Yummysweets #Cakefrosting #Cupcakecakes #Cakecookies


Ingredients

  • 1 box yellow butter recipe cake mix & ingredients to make
  • 2 small boxes French Vanilla instant pudding
  • 1 tub chocolate frosting or chocolate ganache Recipe below

Instructions

  1. Bake cake as directed on the box in a 9x13 baking pan.
  2. Prepare the pudding as directed on the box.
  3. While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.
  4. Spread the pudding over the cake, pushing it into the holes.
  5. Refrigerate for 1 1/2 - 2 hours.
  6. Remove the lid and seal from the frosting and microwave for 15-20 second intervals, stirring in between each interval, until the frosting can be poured, but not bubbling.
  7. Spread the frosting over the cake and refrigerate 4 hours or overnight.

recipe adapted >>>>>  here

Friday, May 17, 2013

Cookie Dough Fudge

Cookie Dough Fudge | #Strawberrycrumbbars #Summerdessertseasy #Sweetbreadrecipes #Strawberrydessertrecipes #Strawberrybarsrecipes #Dessertswithstrawberries #Brownierecipes #Smoresmacaronsrecipe #Cookiedoughbrowniesrecipe #Macaronsflavors #Chipsahoymallowbars #Cookiedoughcake

Ingredients

  • 1 cup mini chocolate chips
  • 1/2 cup butter, softened
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tbsp milk
  • 1 tsp vanilla
  • 1 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1 cup Ghirardelli white chocolate chips
  • 1 can sweetened condensed milk

Instructions

  1. Put the mini chocolate chips in the freezer until needed in step 6. Line an 8×8 pan with parchment paper, set aside.
  2. In a medium sized bowl, cream together the butter, sugar, brown sugar, milk and vanilla until thoroughly combined.
  3. Mix in the flour and salt until completely incorporated. Set aside.
  4. In a small glass bowl, microwave the white chocolate and sweetened condensed milk until smooth. Microwave for 1 minute and 30 seconds, stirring every 30 seconds.
  5. Pour the white chocolate mixture into the cookie dough bowl. Combine until smooth.
  6. Fold in the mini chocolate chips.
  7. Pour the fudge into the prepared pan, spread evenly.
  8. Refrigerate for 2 hours before cutting.
  9. Store in the refrigerator until ready to serve.

recipe adapted >>>>>  here

Thursday, May 16, 2013

Almond Amaretto Cupcakes

Almond Amaretto Cupcakes | #Cupcakecakes #Creamcheesefrostingforcupcakes #Creamcheesebuttercreamfrosting #Cupcakerecipesfromscratch #Pipeablecreamcheesefrosting #Watermelondessert #Homemadecupcakerecipes #Homemadechocolatecupcakes #Easycupcakerecipes #Chocolatecupcakerecipeeasy #Cupcakesideas #Chocolatecupcakerecipemoist


Ingredients

  • WHITE CHOCOLATE AMARETTO FILLING
  • 8 oz white chocolate chips
  • 5 tbsp (75ml) Amaretto
  • 3 tbsp (45ml) heavy whipping cream
  • ALMOND CUPCAKES
  • 6 tbsp (84g) unsalted butter, room temperature
  • 3/4 cups (155g) sugar
  • 6 tbsp (86g) sour cream
  • 1 1/2 tsp almond extract
  • 3 egg whites
  • 1 1/4 cups (163g) all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp (90ml) milk
  • 2 tbsp (30ml) water
  • ALMOND FROSTING
  • 3/4 cup (168g) salted butter
  • 1/2 cup (95g) shortening
  • 5 cups (575g) powdered sugar
  • 1 1/2 tsp almond extract
  • 3–4 tbsp (45-60ml) water or milk
  • Sliced almonds, broken into pieces

Instructions

    1. To make the ganache, put the white chocolate chips in a medium sized bowl. 
    2. Put the amaretto and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil. 
    3. Pour the cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If needed, microwave the mixture for 10-20 more seconds, then whisk until smooth. 
    4. Set the ganache in the fridge to firm up, about 2-3 hours.
    5. To make the cupcakes, preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 
    6. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time. 
    7. Add sour cream and almond extract and mix until well combined. 
    8. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 
    9. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup. 
    10. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 
    11. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. 
    12. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. 
    13. While the cupcakes cool, finish the ganache. Put the ganache in the bowl of a mixer and whip with the whisk attachment until soft peaks form, about 5-7 minutes. You’ll notice the ganache lighten in color. 
    14. Cut out the centers of the cupcakes. You can use a cupcake corer or a knife. 
    15. Fill the centers of the cupcakes with the white chocolate ganache. Set the cupcakes in the fridge while you make the frosting. 
    16. To make the frosting, combine the butter and shortening with a mixer until smooth. 
    17. Add about half of the powdered sugar and mix until smooth and well combined. 
    18. Add 3 tablespoons of water or milk and the almond extract to the frosting and mix until well combined. 
    19. Add remaining powdered sugar and mix until smooth. Add additional water or milk as needed to get the right consistency. 
    20. Pipe the frosting onto the cupcakes. I used Ateco tip 844. 
    21. Press broken sliced almonds onto the sides of the bottom of the frosting. Refrigerate cupcakes until ready to serve. Serve at room temperature.

recipe adapted >>>>>  here

Sunday, May 12, 2013

Vegan Roasted Red Pepper Pasta (GF)

Vegan Roasted Red Pepper Pasta (GF) | #Veggieburger #Vegetarianrecipes #Veganfoods #Vegetarianveganrecipes #Vegandishes #Vegancooking #Veganpastarecipes #Easyvegandinner #Veganroastedredpeppersauce #Vegancooking #Vegetarianrecipes #Butternutsquashrecipes

Ingredients

  • 2 (~119 g each) red bell peppers
  • 2-3 Tbsp olive oil
  • 2 medium shallots* (finely chopped)
  • 4 cloves garlic* (finely chopped)
  • Sea salt and ground black pepper (to taste)
  • 1 1/2 cups Unsweetened Original Almond Breeze Almond Milk
  • 2 Tbsp nutritional yeast
  • 1 1/2 Tbsp cornstarch or arrowroot powder (or other thickener of choice)
  • 1 pinch red pepper flake (optional // for heat)
  • 12 ounces gluten-free linguini or spaghetti noodles (or other noodle of choice)
  • FOR SERVING optional
  • Vegan parmesan cheese
  • Finely chopped fresh parsley or basil

Instructions

  1. Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
  2. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
  3. While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
  4. Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper, and red pepper flake.
  5. Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. You want the flavor to be pretty robust and strong since the noodles don't have much flavor - so be generous with your seasonings.
  6. Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
  7. Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
  8. Serve with (generous amounts of) vegan parmesan, red pepper flake, and fresh chopped parsley or basil.

Recipe adapted >>>>>  here

Friday, May 10, 2013

Skinny Southwest Chicken Appetizer

Skinny Southwest Chicken Appetizer | #Healthylunch #Cannedchickenrecipes #Healthyrecipeseasy #Skinnysouthwestchickensalad #Healthyeating #Cookingrecipes #Ketosnacks #Ketocasserolerecipes #Easyketorecipes #Lowcarbmeals #Zucchinirecipes #Healthydinnerrecipes

Ingredients

  • 1 1/2 cups Plain Greek Yogurt
  • 1-2 tablespoons Taco seasoning to taste
  • 2 cups shredded or diced boneless skinless chicken breast
  • 2 Roma tomatoes diced
  • 1 bunch green onions chopped
  • 6 mini sweet peppers or one large orange red or yellow pepper, diced
  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can corn drained
  • Salt to taste
  • Lime juice to taste

Instructions

  1. Mix yogurt and seasonings in a small bowl and set aside while you prep the rest of your ingredients.
  2. Mix chicken, veggies, and beans in a large bowl.
  3. Add yogurt mixture and combine well to coat.
  4. Add salt to taste.
  5. Can be served immediately, but if possible, allow to marinate in the refrigerator for at least an hour.

Recipe adapted >>>>>  here

Monday, May 6, 2013

Chocolate Buttermilk Cake with Frosting

Chocolate Buttermilk Cake with Frosting | #Chocolatecreamcheesepoundcake #Chocolatepoundcakerecipe #Doublechocolatecocacolacake #Whitetexassheetcakerecipe #Whitetexassheetcaketasteofhome #Peanutbuttersheetcake #Caramelcake #Buttermilkchocolatecake #Yellowcakemixrecipesboxed #Texassheetcakecookies #Texassheetcakewithbuttermilk #Applesaucebarsrecipes

Ingredients

  • Cake
  • 1 cup Challenge butter
  • 1/3 cup unsweetened cocoa
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Chocolate-Buttermilk Frosting
  • 1 cup Challenge butter
  • 1/4 cup unsweetened cocoa
  • 1/3 cup buttermilk
  • 1 (16-ounce) package confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted pecans

Instructions

  1. Preheat oven to 350 degrees and grease a 9X13-inch pan.
  2. Combine 1 cup butter, 1/3 cup cocoa, and 1 cup water in a small saucepan and heat over low heat, stirring constantly, until butter is fully melted. You can cut the butter into pieces to speed up the process. Remove from heat.
  3. Using an electric mixer, beat buttermilk, eggs, baking soda, and vanilla extract until smooth.
  4. Gradually add melted butter mixture, beating until mixed.
  5. In a medium bowl, combine sugar, flour, and salt. Add to buttermilk mixture and beat until blended. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until set in the middle.
  6. To make frosting, combine butter, cocoa, and buttermilk in a medium saucepan. Heat over medium heat, stirring constantly, until mixture is smooth.
  7. Remove from heat and stir in confectioners' sugar, vanilla, and pecans. Pour over cake while cake is still warm. Let frosting cool and set some before slicing.

RECIPE ADAPTED  >>>>>  here

Saturday, May 4, 2013

SHEET PAN BREAKFAST BAKE

SHEET PAN BREAKFAST BAKE | #Makeaheadbreakfastsandwiches #Easymeals #Breakfastsandwichesfrozen #Breakfastsandwichrecipes #Mealprepbreakfastsandwich #Breakfastfreezermeals #Sheetpanphillycheesesteak #Onepandinners #Healthydinnerrecipes #Sheetpanbreakfastbake #Phillycheesesteaksheetpan #Flanksteakrecipes

Ingredients

  • 8 slices bacon, cut in half
  • 30 ounces frozen and thawed shredded hash brown potatoes
  • 1 tablespoon italian seasoning
  • 1⁄2 teaspoon granulated garlic
  • 2 teaspoons kosher salt
  • 1 pinch red chili pepper flakes
  • 1 1⁄2 cups shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 8 large eggs
  • 3 tablespoons chopped chives (garnish) or 3 tablespoons sliced scallions (garnish)

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place bacon in a single layer on baking sheet and bake, turning once, until lightly crisp, about 10 minutes. Remove bacon to a towel lined plate; set aside.
  2. Place potatoes, Italian seasoning, granulated garlic, salt and chili flakes on baking sheet and use tongs or a spoon to combine, then spread into an even layer. Bake until potatoes are starting to turn golden, about 20-30 minutes.
  3. Remove baking sheet from oven and sprinkle mozzarella and cheddar cheese over the top. Use a spoon to create 8 wells. Break the eggs into the wells and season with salt and pepper. Place the bacon slices over the potatoes and bake until eggs are set and bacon is completely crisp, about 10-15 minutes more.
  4. Garnish with chopped chives or sliced scallions to serve.

recipe adapted  >>>>>  here

Thursday, May 2, 2013

Crockpot Carnitas with Pork Tenderloin or Loin

Crockpot Carnitas with Pork Tenderloin or Loin | #Redbeansandricerecipecrockpot #Crockpotredbeansandrice #Slowcookerredbeansandrice #Southernfood #Crockpotrecipeshealthy #Slowcookerrecipes #Peachsaladrecipes #Summervegetarianrecipes #Chickenandstuffingcasserolecrockpot #Summerdinner #Summerpeachspinachsalad #Porktenderlointacosslowcooker

Ingredients

  • Rub
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 tablespoon avocado oil or olive oil
  • Crockpot Carnitas
  • 2 pounds pork tenderloin or loin
  • 1/2 onion chopped
  • 3 cloves garlic minced
  • 1 jalapeño chopped
  • 2 teaspoons salt
  • Juice of one lime
  • Juice of one navel orange
  • To Serve
  • avocado oil
  • Equipment Needed
  • slow cooker

Instructions

  1. Pat dry pork tenderloin with paper towels. Combine rub ingredients and rub all over tenderloin then place in your Crockpot.
  2. Top with remaining ingredients, cover, and cook on high for 4-6 hours or low for 6-8 hours. When done, the meat will be cooked through and very tender, easily separated with a fork.
  3. Remove the tenderloin from the Crockpot and shred the meat with two forks. Do not discard juices.
  4. To Serve
  5. Heat a drizzle of olive oil in a medium skillet over medium heat. Add enough carnitas to cover the surface without crowding and ladle a little of the carnitas juice over. Cook until juice has evaporated and the bottom of carnitas is crispy and browned. Flip and cook briefly, but not until too brown.
  6. Remove from skillet and drizzle with a little more juice. Serve.

recipe adapted  >>>>>  here

Wednesday, May 1, 2013

Drunken Pumpkin Latte

Drunken Pumpkin Latte | #Yummydrinks #Cocktaildrinks #Fundrinks #Adultdrinks #Partydrinks #Holidaydrinks #Rumchatarecipes #Rumchatadrinks #Rumchatarecipes #Fireballdrinks #Carmelvodkadrinksrecipes #Saltednutrollshot

Ingredients

  • For Two:
  • 1 cup brewed coffee
  • 1/4 cup milk
  • 1/4 cup RumChata
  • 2 Tbsp. pumpkin pie vodka
  • 1 Tbsp. sugar
  • 1/8 tsp. ground cinnamon
  • For a Pitcher (about 8 cups)
  • 4 1/2 cups brewed coffee
  • 1 1/4 cups milk
  • 1 1/4 cups RumChata
  • 1/2 cup pumpkin pie vodka
  • 1/4 cup sugar
  • 1/2 tsp. ground cinnamon
  • Optional: whipped cream and ground cinnamon for topping

Instructions

  1. Add the sugar and cinnamon to the hot coffee and stir until dissolved. Add the remaining ingredients and stir to combine.
  2. Serve warm or over ice.
  3. Top with optional whipped cream ground cinnamon.

Recipe adapted >>>>>  here

Crispy Sheet Pan Gnocchi and Veggies

Crispy Sheet Pan Gnocchi and Veggies | #Traderjoesrecipeshealthy #Traderjoescauliflowergnocchirecipes #Traderjoesrecipesdinner #Traderjoesshoppinglist #Traderjoesmealprep #Cauliflowergnocchitraderjoesrecipes #Fallveganrecipes #Healthyfallmeals #Healthysnacksforkids #Veganpotatorecipes #Spicypotatokalebowls #Vegankalerecipes

Ingredients

  • 1 pound fresh, shelf-stable, or frozen potato gnocchi
  • 1 (12-ounce) bag mixed baby bell peppers (or 2 medium bell peppers), cut into 1-inch chunks
  • 1 pint grape or cherry tomatoes
  • 1 small red onion, cut into 1-inch chunks
  • 4 cloves garlic, smashed
  • 1 teaspoon coarsely chopped fresh rosemary leaves
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons coarsely chopped fresh basil leaves
  • Grated Pecorino Romano or Parmesan cheese, for serving

Instructions

  1. Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper.
  2. Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet
  3. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.
  4. To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.

recipe adapted  >>>>>  here