Thursday, June 26, 2014

SHEET PAN ROAST PORK TENDERLOIN WITH POTATOES

SHEET PAN ROAST PORK TENDERLOIN WITH POTATOES | #SHEETPANROAST #PORK #TENDERLOIN WITH #POTATOES #Cheese #Chickenandcornrecipes #Crockpotchili #Chickencasserolerecipes #Cheesychickenandrice #Cheesycorncrockpot #Sheetpandinners #Porktenderloinrecipesinoven #Healthydinnerrecipes #Porkchoprecipes #Meatrecipes #Sheetpanporktenderloin

Ingredients

  • 2 lbs boneless pork tenderloins
  • 1/2 cup extra virgin olive oil
  • 6 TB high quality balsamic vinegar
  • 2 heaping TB pure honey
  • 1 whole head garlic, peeled and minced
  • 1/2 cup onion, minced
  • 1/4 cup fresh rosemary leaves, minced
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 lbs baby potatoes, cut into 1/2 inch small pieces
  • 1 lb carrots, peeled and cut into 1/2 inch small pieces

Instructions

  1. Preheat oven to 350F with rack on lower middle position. Line a large baking pan with foil and generously grease foil. Use paper towels to pat-dry all excess moisture from the pork tenderloins; place tenderloins in center of greased-foiled pan and set aside.
  2. In a large bowl, combine olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper. Use a whisk to combine well to form the marinade. Reserve 1/3 cup of the marinade in separate small bowl. Add potatoes and carrots to the marinade in large bowl and toss to combine well.
  3. Evenly drizzle the reserved 1/3 cup marinade over the pork, ensuring all sides are coated. Place potato/carrot mixture evenly around the pork tenderloins, ensuring that all marinade is evenly dispersed.
  4. Roast in oven 45-50 min or until pork reaches internal temp of 145F when tested in its thickest center portion. If pork is done before veggies, carefully use tongs to transfer pork to a platter and keep warm at room temp for at least 5 to 10 minutes – do not slice or cut into it (pork’s temp will continue to rise during resting at room temp.) If potatoes/carrots need to cook longer, bump up the oven temp to 425F and continue roasting veggies until nicely browned and tender – check often for doneness.
  5. Once ready to serve, slice pork and drizzle with any pan sauces that remain. Serve with potatoes and carrots.

recipe adapted >>>>>  here

Wednesday, June 25, 2014

Chocolate Peanut Butter Keto Fat Bomb Recipe

Chocolate Peanut Butter Keto Fat Bomb Recipe | #Ketosnacks #Ketosweets #Ketodessertrecipeseasy #Ketocheesecakerecipes #Easyketocheesecake #Ketostrawberrycheesecake #Ketofatbombs #Ketoorangechicken #Ketodietforbeginnerslosingweight #Ketorecipesketogenic #Ketopeanutbuttercups #Ketodinnerrecipes

Ingredients

  • Chocolate Layer
  • 2 tbsp melted coconut oil
  • 4 tbsp peanut or almond butter
  • 1-4 tbsp unsweetened cocoa powder depends on your preference. less intense cocoa flavor, use 1 tbsp. For a more intense cocoa flavor use more
  • 1/4 tsp vanilla extract
  • 1/4 tsp stevia drops can also use stevia powder
  • Peanut Butter Layer
  • 2 tbsp coconut oil melted
  • 4 tbsp peanut or almond butter
  • 1/4 tsp vanilla extract
  • 1/4 tsp stevia drops can also use stevia powder

Instructions

  1. Chocolate Layer
  2. Combine all ingredients from Chocolate layer. Stir until smooth.
  3. Fill mini muffin cups halfway. Freeze for 10 minutes.
  4. Peanut Butter Layer
  5. Combine all ingredients from peanut butter layer. Stir until smooth.
  6. Fill mini muffin cups the rest of the way.
  7. Freeze until firm.
  8. Store frozen. Makes approximately 12 small bombs.

Recipe adapted >>>>>  here

Tuesday, June 24, 2014

Stir Fry Zucchini Noodles (Zoodles!)


Stir Fry Zucchini Noodles | #Howtocookzoodles #Spiralzucchinirecipes #Zoodlerecipes #Howtocookzucchininoodlesspaghetti #Stirfryzucchininoodles #Howtocookzucchininoodlesforspaghetti #Spiralizerrecipes #Stirfryzucchininoodles #Zoodlerecipes #Healthyrecipes #Veggienoodles #Cookingrecipes


Ingredients
  • 2 tablespoons vegetable oil
  • 2 yellow onions , spiralized
  • 4 small zucchini , spiralized, patted dry with paper towel
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons low sodium teriyaki sauce
  • 1 tablespoon sesame seeds

    Instructions
    1. Heat oil in a wok over medium heat.
    2. Add onions and cook for 4 to 5 minutes, or until translucent and tender.
    3. Stir in zucchini and continue to cook for 2 minutes.
    4. Add soy sauce, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.
    5. Remove from heat.
    6. Serve.

    Recipe Source here

    Monday, June 23, 2014

    VANILLA CUSTARD COOKIE CUPS

    VANILLA CUSTARD COOKIE CUPS | #VANILLA #CUSTARD #COOKIE #CUPS #Pineapple_sugar_cookies #Pineapple_cookies_decorated #Twix_cookies #Cookie_cups_recipe #Mini_desserts #Chocolate_chip_cookie_cups #Custard_tart #Custard_filling #Custard_recipe #Dessert_recipes #Cooking_recipes #Delicious_desserts


    Ingredients

    • Cookie Cups:
    • 2 1/4 cups all-purpose flour
    • 1/2 tsp baking soda
    • 1 tsp salt
    • 1 cup unsalted butter room temperature
    • 1 1/2 cup granulated sugar
    • 2 large eggs room temperature
    • 2 tsp vanilla extract
    • Vanilla Custard:
    • 4 cups milk
    • 1 tsp vanilla bean paste
    • 1/2 cup cornstarch
    • 2/3 cup granulated sugar
    • 4 large egg yolks

    Instructions

    1. Cookie Cups:

      • Preheat oven to 350°F. Spray 2 regular sized muffin tins with cooking spray.
      • Whisk together flour, baking soda, and salt, set aside.
      • Beat butter and sugar on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add eggs (one at a time), and vanilla. Beat until combined.
      • Add flour mixture and mix until just combined.
      • Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten slightly.
      • Bake for 10-12 mins or until lightly browned and mostly set.
      • Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.

      Vanilla Custard:

      • Place 3 cups milk and vanilla bean paste into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.
      • In a medium bowl, whisk remaining 1 cup milk, egg yolks, sugar, and cornstarch.
      • While whisking vigorously, slowly pour the hot milk into the egg mixture.
      • Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
      • Pass through a strainer and into a small bowl. Place plastic wrap directly on top of custard to prevent a skin from forming. Place in refrigerator to cool completely.
      • Whisk custard to a smooth texture and pipe into cooled cookie cups. Top with fruit if desired.
      • Store in fridge and serve within two days.

    recipe adapted >>>>>  here

    Wednesday, June 18, 2014

    Creamy Garlic Dream Chicken w/ Asparagus

    Creamy Garlic Dream Chicken w/ Asparagus | #Healthycrockpotmeals #Slowcookerrecipeshealthy #Healthydinnerrecipesforfamily #Easyhealthydinner #Healthycasserolerecipes #Crockpotrecipeshealthy #Creamychickenrecipes #Chickeninwhitewinesauce #Cookingwithwine #Chickenandmashedpotatoes #Chickenthighs #Cookingrecipes



    Ingredients

    • 6-8 chicken thighs
    • 1/2 teaspoon white pepper
    • 1 teaspoon black pepper
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 2 tablespoons olive oil
    • For the SAUCE
    • 12 ounces of heavy cream
    • 2 tablespoons all-purpose flour
    • 1/4 cup butter, melted
    • 1 teaspoon olive oil
    • 5 cloves of garlic, minced
    • 1 tablespoon of dried chives
    • 1/2 tablespoon fresh parsley
    • 1/2 cup of freshly grated parmesan cheese
    • 1 teaspoon black pepper
    • 1/2 teaspoon salt
    • 1 pound of fresh asparagus , cut the ends off and cut them into 3 inch strips

    Instructions

    1. In a large non stick skillet , heat the oil on medium
    2. Take your chicken thighs and season them with all the ingredients that are not 'sauce' ingredients
    3. Place them one by one into the hot skillet and cook for about 15 minutes, or until browned on both sides, flipping as needed, remove the chicken from the skillet and set aside while you make the sauce.
    4. In a large mixing bowl, combine all sauce ingredients EXCEPT GARLIC & 1 teaspoon olive oil & mix until well combined.
    5. In the same skillet you used for the chicken, dd in the 1 teaspoon olive oil and the minced garlic and cook about 1-2 minutes on medium, then pour the sauce mixture in with the garlic & bring to a boil for about 3 minutes or so, mixing constantly.
    6. reduce heat and add in the asparagus and the chicken, simmer until asparagus is tender, about 5-7 min on LOW covered.
    7. ENJOY!

    recipe adapted >>>>>  here

    Saturday, June 14, 2014

    Mint Chocolate Chip Greek Yoghurt Popsicles

    Mint Chocolate Chip Greek Yoghurt Popsicles | #Homemadepopsicles #Popsiclerecipes #Watermelonpizza #Dessertrecipes #Frozendesserts #Deliciousdesserts #Frozendesserts #Icecreampopsicles #Icecreamrecipes #Homemadepopsicles #Frozenyogurt #Dessertrecipes

    Ingredients

    • For the Popsicles
    • 2 cups (480g) vanilla greek style yoghurt
    • 1/2 cup (120ml) milk
    • 1 - 2 teaspoons mint extract
    • 2 tablespoons honey
    • 1/2 cup (90g) chocolate chips
    • Green food colouring
    • For the Topping
    • 1 cup (175g) milk chocolate, chopped
    • 2 tablespoons (30g) coconut oil
    • 1 teaspoon vanilla extract

    Instructions

    1. For the Popsicles
    2. Whisk together the yoghurt, milk, mint extract, and honey.
    3. Add in enough green food colouring to reach your desired shade.
    4. Stir in the chocolate chips, then pour the mixture evenly into 6 popsicle molds. If desired, sprinkle on some more chocolate chips.
    5. Freeze for 2 hours before putting wooden popsicle sticks in the centres. Freeze for a further 4 hours or overnight.
    6. For the Topping
    7. Microwave the chocolate and coconut oil together until melted, stirring every 20 seconds. Stir in the vanilla. Let the chocolate come to room temperature.
    8. When ready to serve, run the molds under warm water to remove easily. Dip each popsicle in the chocolate, or drizzle on top. Serve immediately.

    Recipe adapted >>>>>  here

    15-MINUTE TOMATO AND TORTELLINI SOUP

    15-MINUTE TOMATO AND TORTELLINI SOUP | #15minutemeals #Cookingrecipes #Dinnerrecipes #Favoriterecipes #Yummyfood #Healthyrecipes #Vegetarianmeals #Creamytuscangarlictortellinisoup #Vegetarianrecipesdinner #Veggieshepardspie #Tortellinirecipessoup #Vegetarianrecipeshealthy




    Ingredients

    • 1 carton (32 ounce) low-sodium chicken broth
    • 1 package (9-ounce) refrigerated cheese-filled tortellini
    • 1 heaping cup cherry tomatoes , sliced in half
    • 1/3 cup good quality sun-dried tomato pesto
    • 1/4 cup heavy cream
    • salt and pepper
    • red pepper flakes , optional
    • chopped fresh parsley


    Instructions

    1. In a medium pot, bring the chicken broth to a boil.
    2. Add in the tortellini; reduce heat to a simmer and cook for 7 minutes until pasta is almost tender.
    3. Add in tomatoes and continue to cook for another 1-2 minutes until tomatoes have just softened.
    4. Stir in the pesto and cream.
    5. Taste and adjust with a little bit of salt and pepper, if necessary. And a pinch of cracked red pepper flakes for a little kick, if desired.
    6. Ladle into bowls and sprinkle with some fresh parsley.

    recipe adapted  >>>>>  here


    Friday, June 13, 2014

    Keto Pigs In A Blanket Recipe

    Keto Pigs In A Blanket Recipe | #Ketobreakfastrecipes #Ketosnacks #Ketodietrecipes #Ketogenicrecipes #Ketorecipeseasy #Lowcarbketo #Italiansubrollups #Ketoitalianrolls #Ketodietrecipes #Ketorecipeseasy #Nocarbdiets #Ketogenicdiet

    Ingredients

    • 4 medium hot dogs
    • 1/2 cup Shredded mozzarella cheese
    • 3/4 cup Almond Flour
    • 1 large Egg
    • 1/4 tsp Baking powder
    • 1/4 tsp garlic powder
    • 1/2 tsp Pink Himalayan Salt
    • 1/2 tsp Sesame Seeds

    Instructions

    1. Cut each hot dog into 3 equal sized pieces and set aside.
    2. Melt mozzarella in microwave and add almond flour and egg. Combine well.
    3. Add baking powder, garlic and salt. Combine well.
    4. Form dough in hands and split into 12 equal sized pieces and roll into dough.
    5. Place dough balls onto a parchment lined baking sheet. Press each ball into oval shape.
    6. Place each hot dog piece into the dough and wrap like a blanket.
    7. Sprinkle with sesame seeds (press down so they stick to dough).
    8. Place pigs in 350 degree oven for 17-20 minutes.
    9. Serve warm and enjoy!

    recipe adapted  >>>>>  here