Wednesday, January 29, 2014


BEEF AND CABBAGE STIR FRY | #Ketocabbagerecipes #Cabbagerecipehealthy #Healthygroundbeefrecipes #Unstuffedcabbagecasserole #Groundbeefandcabbagerecipes #Healthyhamburgerrecipes #Lowcarbgroundbeefrecipes #Healthygroundbeefrecipes #Healthystirfryrecipes #Groundbeefandcabbagerecipes #Lowcarbstirfry #Groundbeefstirfry


  • 2 Tbsp soy sauce
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp sriracha*
  • 1/2 Tbsp brown sugar
  • 1/2 head green cabbage
  • 2 carrots
  • 3 green onions
  • 1/2 Tbsp neutral cooking oil
  • 1/2 lb. lean ground beef
  • 2 cloves garlic
  • 1 Tbsp fresh grated ginger
  • Pinch of salt and pepper
  • 1 Tbsp sesame seeds
  • 1 Tbsp sriracha


  1. Prepare the stir fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
  2. Shred the vegetables so they are ready to go when you need them. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Peel two carrots, then use a cheese grater to shred them (1 cup shredded). Slice three green onions. Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
  3. Heat a large skillet over medium heat. Once hot add the cooking oil, ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes).
  4. Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve.

Recipe has been adapted from >>>>>  here

Monday, January 13, 2014

Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake | #Lemoncheesecakerecipes #Peachcobblercheesecakerecipes #Easylemoncheesecake #Easydessertrecipes #Cakerecipes #Cakedesserts #Cheesecakerecipes #Nobakebrowniebattercheesecake #Dessertrecipes #Pumkincarmelcreamcheesepokecake #Sweetrecipes #Deliciousdesserts


  • For thе Chocolate Chip Cооkіе Dоugh:
  • ½ сuр (113 grаmѕ) unѕаltеd butter, softened
  • ½ cup (99 grams) grаnulаtеd ѕugаr
  • ½ cup (99 grаmѕ) light brоwn ѕugаr
  • 2 tablespoons mіlk
  • 2 teaspoons vanilla extract
  • 1 сuр (142 grams) аll-рurроѕе flour
  • ¼ tеаѕрооn salt
  • ¾ сuр (170 grаmѕ) mini сhосоlаtе сhірѕ
  • For thе Cruѕt:
  • 24 Orео cookies (whole сооkіе, filling іnсludеd), сruѕhеd іntо fіnе сrumbѕ
  • 6 tаblеѕрооnѕ (85 grаmѕ) unѕаltеd buttеr, mеltеd
  • Fоr the Chееѕесаkе:
  • 32 ounces сrеаm cheese, at room tеmреrаturе
  • 1 cup (198 grаmѕ) granulated ѕugаr
  • 2 tаblеѕрооnѕ аll-рurроѕе flоur
  • Pіnсh of ѕаlt
  • ½ cup (120 ml) hеаvу cream
  • 1 tеаѕрооn vаnіllа еxtrасt
  • 3 eggs
  • 1 еgg yolk
  • ½ сuр (113 grams) mіnі сhосоlаtе chips


  1. Preheat oven to 350 degrees F. Grease a 9-inch springform pan; set aside.
  2. Make the Chocolate Chip Cookie Dough: Using an electric mixer, cream together the butter and both sugars until light and fluffy, about 3 minutes. Add the milk and vanilla and mix until blended. Reduce the mixer speed to low and blend in the flour and salt, just until combined. Using a rubber spatula, stir in the mini chocolate chip. Scoop teaspoon-size portions of the dough and place on a large plate (you can roll them into smooth balls if you'd like, but it's not necessary). Place in the freezer while you prepare the rest of the cheesecake.
  3. Make the Crust: In a medium bowl, stir together the Oreo cookie crumbs and melted butter with a fork until evenly moistened. Press into the bottom and halfway up the sides of the prepared springform pan. Refrigerate while you prepare the filling.
  4. Make the Cheesecake: Using an electric mixer on medium-low speed, beat the cream cheese, sugar, flour and salt until the mixture is creamy and no lumps of cream cheese remain, about 3 minutes. Scrape down the sides of the bowl, add the heavy cream and vanilla and beat to combine. Beat in the eggs and yolk one at a time, beating for about 15 seconds before adding the next. Using a rubber spatula, mix a few times by hand to ensure that all of the ingredients are evenly incorporated. Fold in the balls of chocolate chip cookie dough and the mini chocolate chips.
  5. Pour the filling into the chilled crust and spread into an even layer. Place the pan on a foil-lined rimmed baking sheet. Bake until the outer couple inches of cheesecake looks puffed and set, but the center still jiggles when you move the pan, about 45 to 60 minutes. Turn off the oven, crack open the door and leave the cheesecake inside for 1 hour.
  6. After an hour, remove the cheesecake from the oven, place on a wire cooling rack and run a thin knife around the edge of the cake. Allow to cool completely to room temperature. Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours, preferably overnight. Remove from the refrigerator 30 minutes prior to serving, unmold the cheesecake and place it on a serving platter. Leftover cheesecake can be stored in the refrigerator for up to 1 week.

RECIPE ADAPTED  >>>>>  here

Rated 4.4/5 based on 477 customer reviews

Sunday, January 12, 2014

Instant Pot Shredded Chicken Burrito Bowl

InstantPot Shredded Chicken Burrito Bowls ALL NEWS InstantPot Shredded Chicken Burrito Bowls ALL NEWS | #dinner #dinnerrecipes #dinnerideas #healthydinner #healthydinnerrecipes #easydinnerrecipes #easydinner #healthyrecipes #instantpot


  • 3 boneless, skinless chicken breasts
  • 2 1/4 cups chicken broth
  • 1 packet of taco seasoning
  • 15 ounce can sweet corn, drained
  • 15 ounce can of black beans, rinsed and drained
  • 1 can Rotel
  • 1 medium green bell pepper, sliced
  • 1 medium red bell pepper, sliced
  • 1 medium onion, sliced
  • 2 cups long-grain rice


  1. In the Instant Pot, pour just enough chicken broth to cover the bottom of the pot. Then place the chicken breasts along the bottom of the pot.
  2. Sprinkle the taco seasoning evenly over the chicken.
  3. Pour the corn, black beans, and Rotel into the pot. Try to pour them in different sections of the pot, so everything doesn't pile up in one place.
  4. Add both the green and red bell peppers, and the onion. Again, spreading them evenly along the top, so they don't pile up too much.
  5. Add the rice evenly to the pot. Then add the remaining chicken broth. Try to push the rice down so that it's covered by the broth.
  6. Using your Instant Pot's instructions, pressure cook for 10 minutes. Once it's done cooking, allow it to slowly depressurize for 10 minutes. Then release the sealing valve to vent any remaining pressure.
  7. Remove the lid. Using 2 forks pull the chicken meat apart so it becomes thin enough for a good taco consistency.
  8. Stir well to incorporate all the ingredients and place the lid back on. Do not turn the Instant Pot on, but let it sit with the lid sealed for at least 5 minutes. This will finish cooking any rice that may have been sitting on the top and not cooked all the way through.
  9. Enjoy in a bowl by itself, in a soft tortilla, or with tortilla chips. And don't forget your favorite toppings!

RECIPE ADAPTED >>>>>  here

Thursday, January 9, 2014


INSTANT POT OR SLOW COOKER AFRICAN-INSPIRED PEANUT STEW | #Healthyinstantpotrecipes #Instapotchickenrecipes #Dinnerideas #Instantpotrecipesdinners #Instantpotparmesanchickenandrice #Instantpotchickenandricerecipes #Dumpinstantpotmeals #Easyinstantpotrecipesforbeginners #Instantpotchickenburritobowl #Easyinstantpotdinner #Instantpotchickenrecipes #Instantpotdumpdinners



  • 1 tbsp coconut or olive oil
  • 4 cloves garlic minced
  • 2 small yellow onions, diced
  • 2 sweet potatoes, cubed
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 2 cups vegetable broth
  • 1/3 cup peanut butter
  • 1 796mL can crushed tomatoes
  • 1 can chickpeas, drained and rinsed
  • 1 red pepper, chopped
  • 2 cups spinach, chopped
  • 1/2 cup chopped cilantro (plus more for garnish)
  • 1/4 cup chopped peanuts
  • 3 cups cooked basmati rice (optional side)


  1. Add all ingredients to slow cooker except for chickpeas, red pepper, spinach, cilantro, peanuts and rice. Cook on high for 6 hours, or low for 8 hours.
  2. Within the last half hour of cooking time, add chickpeas and red pepper. When ready to serve, stir in spinach and cilantro, reserving a bit of cilantro or serving more for garnish. Top each bowl with peanuts and serve with basmati rice.
  3. INSTANT POT INSTRUCTIONS: Dump everything into the Instant Pot in order that it appears listed above except for red pepper, spinach, cilantro, peanuts and rice. Cook on high pressure for 2 minutes and then do a quick release of the pressure. Remove lid, then stir in red pepper and spinach. Top each bowl with peanuts and serve with basmati rice.

recipe adapted  >>>>>  here

Saturday, January 4, 2014

Chocolate Turtle Poke Cake

Chocolate Turtle Poke Cake | #Oreopokecakerecipe #Postresparamesadepostres #Nobakedesserts #Sweetrecipes #Yummysweets #Bakingrecipes #Easydinnerrecipes #Dessertrecipes #Appetizerrecipes #Cookingrecipesvideos #Cakepopsvideos #Bakingvideos


  • 1 15.25 oz package chocolate cake mix, prepared according to package instructions
  • 1 14 oz can Eagle Brand Caramel Flavored Sweetened Condensed Milk
  • 1 16 oz can store bought chocolate frosting
  • 1 cup chopped pecans
  • 1/2 cup mini chocolate chips
  • Store bought caramel syrup for drizzling on top of cake
  • Note: If you can't find the seasonal flavor of the Eagle Brand Sweetened Condensed Milk you can substitute 1 cup of caramel flavored syrup, (found in the ice cream section of your grocer). If it's too thick to pour, heat in microwave according to package instructions before pouring over cake.


  1. Bake cake according to package instructions. Let cool for 10 minutes. Punch holes in top of cake using the handle of a wooden spoon.
  2. Pour can of Eagle Brand Caramel Flavored Sweetened Condensed Milk over the top of cake. Spread to make sure it gets into all of the holes. Put cake in refrigerator for 1 hour. Frost cake with chocolate frosting. Add nuts and chocolate chips on top. Drizzle with caramel syrup. Slice and serve. Store covered in refrigerator for up to 5 days.

Recipe adapted >>>>>  here