Sunday, December 27, 2015

Keto Dakota Chicken

Keto Dakota Chicken | #Ketodinnerrecipeseasy #Lowcarbdinner #Ketodakotachicken #Ketodinnerrecipeschicken #Ketomealseasy #Ketodinnerrecipesforfamily #Ketochickenrecipes #Lowcarbrecipesfordinner #Ketocasserolerecipes #Ketomexicancasserole #Easylowcarbrecipes #Ketodakotachicken

Ingredients

  • 1 boneless skinless Chicken Breast
  • 2 tbs Dijon Mustard
  • 4 slices Bacon
  • 3 Mushrooms
  • 1/4 cup Cheddar Cheese
  • 1/4 cup Monterey Jack Cheese

Instructions

    Prep
  1. In a bowl coat chicken in Dijon Mustard set aside or put in fridge over night
  2. Cooking
  3. Add bacon to a cold cast iron pan or skillet turn stove to medium heat cook until crispy
  4. Remove bacon and set aside to cool
  5. In same skillet with the bacon grease add the chopped mushrooms and saute until browned and tender
  6. Remove mushrooms and set aside
  7. Place marinated chicken in hot skillet for 5 minutes flip and cook 3 more mins
  8. Top chicken in skillet with a little bit of cheese then crumble some bacon and top with mushrooms then add remaining cheese on top and cover until melted.
  9. Enjoy!

Recipe has been adapted from >>>>>  here

Friday, December 25, 2015

Vanilla No Bake Cookies

Vanilla No Bake Cookies | #Vanilla #NoBake #Cookies #Moist_vanilla_cupcakes #Best_vanilla_cupcakes #Easy_vanilla_cupcakes #Homemade_vanilla_cupcakes #Cupcakes_recipes_vanilla #Fluffy_vanilla_cupcakes #Dessert_recipes #Cookie_desserts #Yummy_sweets #Monster_cookies #Baking_recipes_cookies #Cooking_recipes

Ingredients

  • 3/4 cup unsalted butter
  • 2/3 cup unsweetened vanilla almond milk
  • 2 cups white granulated sugar
  • pinch of salt
  • 2 teaspoons vanilla extract (I used Rodelle Organic Baker's Extract)
  • 1 (3.4 ounce box) vanilla instant pudding and pie filling - just the dry mix
  • 3-1/2 cups quick oats
  • 1/4 cup white chocolate chips

Instructions

  1. Lay a long strip of foil on your counter, to drop your cookies on after they cook. In a medium sized pot, on the stovetop over medium heat, add the butter, milk and sugar. Stir mixture occasionally and bring it to a boil. Once mixture reaches a boil, set timer for 1-minute
  2. After 1-minute, remove the pot from the stove and stir in the vanilla extract, salt, and half of the oats. Slowly stir in the dry pudding mix into the pot. If you add it too quickly, it will start to cook and clump up. Once all of the pudding mix is mixed in, stir in the white chocolate and remaining oats. Stir until all ingredients are completely combined.
  3. Use a cookie scoop to drop desired sized cookies onto the strip of foil. Let cookies set and cool.

recipe adapted >>>>>  here

Monday, December 21, 2015

CHERRY LIME MOJITO

CHERRY LIME MOJITO | #CHERRY #LIME #MOJITO #Cocktaildrinks #Fundrinks #Yummydrinks #Nonalcoholic #Mixeddrinks #Nonalcoholicdrinks #Cocktaildrinks #Yummydrinks #Fundrinks #Refreshingdrinks #Nonalcoholic #Partydrinks



Ingredients

  • (If you'd like to make your own simple syrup, this recipe makes around 1¾ cups)
  • 1 cup granulated sugar
  • 1 cup water
  • For The Cherry Lime Mojito:
  • 6 cherries — , stems removed, pitted
  • juice from 1 lime
  • 12 mint leaves
  • 2 oz white rum
  • 2 oz simple syrup
  • 1 cup crushed ice
  • 1/2 cup club soda
  • For Garnishing:
  • fresh cherry
  • lime wedges
  • mint leaves


Instructions

  1. For The Simple Syrup:
  2. Prepare simple syrup, by combining 1 cup sugar and 1 cup water and bringing it to a boil. Stir to let sugar dissolve and remove from heat. Let syrup cool.
  3. For The Cherry Mojito:
  4. In a sturdy glass, combine cherries, mint leaves, rum and simple syrup. Muddle to extract juices from mint leaves and cherries. Add ice and then top with soda water.
  5. Garnish with lime wedges, mint leaves and fresh cherry. Serve immediately.

recipe adapted >>>>>  here


Stuffed Bell Peppers

Stuffed Bell Peppers | #Easydinnerrecipesforfamily #Dinnerideaseasy #Foodrecipesfordinner #Easystuffedbellpeppers #Bellpepperrecipesstuffed #Bokchoyrecipes #Stuffedpeppershealthy #Healthystuffedbellpeppers #Greenpepperrecipes #Veggiestuffedpeppers #Bellpepperrecipesstuffed #Stuffedbellpeppersvegetarian

Ingredients

  • 6 whole bell peppers any color
  • 3/4 to 1 pound lean ground beef
  • 1 white onion diced
  • 3 cloves garlic minced
  • 1 15 ounce can diced tomatoes, drained
  • 1 cup cooked white rice
  • 1 cup frozen corn
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded pepper jack cheese divided

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease a 9x13 pan.
  2. Trim the tops off each bell pepper and remove seeds and membrane from inside. Place the bell peppers into the prepared pan.
  3. In a large skill over medium high heat, cook ground beef and onion until browned. Drain any excess fat or liquids. Add in garlic and cook 1 minute more.
  4. Remove from heat and stir in tomatoes, cooked rice, corn, Worcestershire sauce, salt, pepper, and 1 cup pepper jack cheese.
  5. Spoon mixture into bell peppers until full. Sprinkle remaining cheese over the top.
  6. Bake in the preheated 350 degree oven for 30 minutes until cheese is bubbling and browned.

RECIPE ADAPTED  >>>>>  here

Sunday, December 20, 2015

MISSISSIPPI MUD BARS

MISSISSIPPI MUD BARS | #Coca'colacake #Wowcakerecipe #Cocacolacake #Cocacolacake #Betterthanwinningthelotterycake #Grannycakerecipe12tomatoes #Missippimudcake #Mississippimudbrownies #Mississippimudcakeeasy #Rockyroadcake #Vintagerecipes #Mississippimudcakerecipe




Ingredients

  • BARS:
  • 1 1/3 cups (6.75 ounces) all-purpose flour
  • 1 cup (7.5 ounces) granulated sugar
  • 1 cup (7.5 ounces) brown sugar
  • 1/2 cup (1.5 ounces) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces, 16 tablespoons) butter, melted
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 10-ounce package mini marshmallows (4-5 cups)
  • 1 cup (about 4 ounces) chopped pecans, toasted (optional but delicious)
  • CHOCOLATE TOPPING:
  • 1/3 cup (about 1 ounce) unsweetened cocoa powder
  • 1/4 cup milk
  • 1/4 cup (2 ounces, 4 tablespoons) butter
  • Pinch of salt
  • 2 cups (8 ounces) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F. Line a large, rimmed baking sheet (half sheet pan, about 12X18 inches) with parchment and lightly grease with cooking spray. Alternately, you can line with foil and grease the foil or leave the pan unlined and grease the pan.
  2. For the bars, in a large bowl, whisk together the flour, sugar, brown sugar, cocoa (sift the cocoa into the bowl using a fine mesh strainer if it is overly clumpy), baking soda and salt. Add the melted butter, eggs, and vanilla. Mix together until combined (don't overmix; just whisk/stir until no dry streaks remain and ingredients are evenly combined).
  3. Spread the batter evenly in a thin layer in the prepared pan. Bake for 15-20 minutes until the top is springy to the touch and a toothpick inserted in the center comes out clean. Watch closely so the thin bars don't overbake!
  4. Remove from the oven, sprinkle the top evenly with marshmallows, and bake for 3-5 minutes more until the marshmallows are softened.
  5. Sprinkle with pecans and let cool to room temperature before glazing.
  6. For the chocolate topping, in a medium saucepan, whisk together the cocoa powder (I sift it in to avoid clumps), milk, butter, and salt. Bring the mixture to a gentle boil over medium heat, stirring or whisking constantly.
  7. Remove from the heat and whisk in the powdered sugar and vanilla. Thin with additional milk, if needed, until the mixture is thick but pourable and can easily be drizzled across the bars.
  8. Drizzle the glaze in a crisscross pattern across the bars. Serve the bars warm or at room temperature. They are easier to cut if they've been cooled completely.

recipe adapted  >>>>>  here

Saturday, December 19, 2015

No Bake Easter Chocolate Pie

No Bake Easter Chocolate Pie | #Crockpotham #M&mcookies #Cookingrecipes #Easterdessertsrecipes #Chocolatedesserts #Chocolatepierecipes #Cheeseballrecipes #Creamcheesedesserts #Easterbaking #Eastergoodies #Holidaydesserts #Easterbrunch

Ingredients

  • Rice Krispie Crust:
  • 3 Tablespoons salted butter
  • 7 oz. mini marshmallows
  • 4 cups rice cereal (like Rice Krispies)
  • ½ cup M&M candies
  • 1/4 cup confetti sprinkles
  • Chocolate Pie filling:
  • 1 ¼ cups sugar
  • 1/3 cup cornstarch
  • 4 egg yolks
  • 2 ¼ cups whole milk
  • 2 Tablespoons salted butter
  • 1 teaspoon vanilla
  • 10 oz. semi-sweet chocolate-finely chopped (or chocolate chips)
  • Topping:
  • 2 cups whipped cream
  • M&M candies, confetti sprinkles and white chocolate shavings-for garnish

Instructions

  1. Spray 10 x 2 inches glass pie dish with nonstick spray. Set aside.
  2. In a bowl stir together rice cereals, M&M candies and confetti sprinkles, set aside.
  3. Grease large heatproof bowl with nonstick spray and place over a pot of simmering water. Add 3 Tablespoons of salted butter and mini marshmallows. Stir with a rubber spatula until completely melted (grease spatula with nonstick spray, too). Remove from heat.
  4. Stir in the cereals until it is completely coated with the marshmallow mixture. Press into bottom and sides of prepared pie dish. Press cereals with greased bottom of measuring cup. Place in the fridge to firm.
  5. To make chocolate filling, whisk egg yolks and milk, set aside.
  6. In a saucepan stir sugar and corn starch. Add milk and egg mixture and cook over medium heat, stirring constantly until it thickens.
  7. Remove from heat and add chocolate, vanilla and softened butter. Sir until chocolate is completely melted and smooth. Cool to room temperature, then pour spread into rice krispie crust. Place in the fridge and chill at least 4-5 hours or overnight until chocolate filling is completely set.
  8. Before serving top with whipped cream and garnish with chocolate shavings, sprinkles and M&M candies.

recipe adapted >>>>>  here

Monday, December 7, 2015

Cheesy Pepperoni Pizza Sticks

Cheesy Pepperoni Pizza Sticks | #Corndognuggets #Hotdognuggets #Mealideas #Foodanddrink #Dinnerideaseasy #Hotdogbites #Friedpicklesrecipe #Frenchfrieshomemadebaked #Cookingrecipes #Yummyfood #Foodanddrink #Appetizersnacks

Ingredients

  • 1 tube Pillsbury pizza crust
  • 40 pepperoni slices
  • 10 mozzarella cheese sticks
  • 2 tbsp butter
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley
  • Optional: marinara sauce for dipping

Instructions

  1. Preheat oven to 450 degrees F.
  2. Spread pizza dough out on a lightly greased baking sheet. Cut the dough into 10 equal size rectangles.
  3. Arrange 4 pepperoni slices on each rectangle and top with a mozzarella cheese stick.
  4. Roll up the pizza dough, enclosing the cheese stick, pinching the seams closed.
  5. Melt the butter and add the garlic powder and dried parsley. Brush the pizza sticks with the butter.
  6. Bake for 10 to 12 minutes or until golden brown.
  7. Enjoy warm with a side of marinara sauce for dipping if desired.

Recipe adapted >>>>>  here

Sunday, December 6, 2015

Lemon-Blueberry Mini Cheesecakes

Lemon-Blueberry Mini Cheesecakes |  #Strawberrybread #Blueberrycheesecakebars #Blueberrylemoncheesecake #Minicheesecakerecipes #Chocolatestrawberrycupcakes #Chocolatestrawberrycake #Dessertrecipes #Easydessertrecipes #Minidesserts #Dessertsforparties #Minicheesecakes #Minicheesecakeseasy



Ingredients

  • 12 lemon Oreos
  • 2 (8-oz.) blocks cream cheese, softened
  • 3/4 c. powdered sugar
  • 2 tbsp. lemon juice
  • 1 tsp. lemon zest
  • 1 tsp. pure vanilla extract
  • Pinch of kosher salt
  • 1 1/2 c. heavy cream
  • 1/4 c. blueberry preserves

Instructions

  1. Line a cupcake pan with cupcake liners then place an Oreo into the bottom of each cup. Set aside.
  2. In a large bowl, beat cream cheese with a hand mixer until smooth, then beat in powdered sugar, lemon juice, lemon zest, vanilla, and salt. Add heavy cream and beat until fluffy and stiff peaks form. Spoon cream cheese mixture over Oreos.
  3. Using a small spoon, dollop a small amount of blueberry preserves into the center of each cheesecake. Use a toothpick (or a small skewer) to swirl.
  4. Refrigerate until firm, about 4 hours.

recipe adapted >>>>>  here

Thursday, December 3, 2015

SLOW COOKER HONEY GARLIC CHICKEN

SLOW COOKER HONEY GARLIC CHICKEN | #SLOWCOOKER #HONEYGARLIC #CHICKEN #Crockpotdinner #Chickencrockpotrecipes #Crockpotslowcooker #Cookingrecipes #Crockpotcooking #Healthycrockpotrecipes #Slowcookerrecipes #Potrecipes #Healthyrecipes

Ingredients

  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 1 1/2 Tbsp fresh lemon juice*
  • 4 garlic cloves, minced
  • 1/4 (about…if you need more, use more) cup flour
  • 1 Tbsp quick-cooking tapioca
  • 1 1/2 to 2 lbs boneless, skinless chicken thighs OR bone-in chicken with skin removed
  • 1 lb frozen broccoli florets**

Instructions

  1. Wash chicken and pat dry.
  2. Dredge the chicken in flour and place in the slow cooker.
  3. Combine honey, soy sauce, lemon juice, garlic and tapioca in a small bowl. Pour over the top of the chicken.
  4. Cover slow cooker and cook on LOW for 3-5 hours.
  5. Serve chicken and sauce over brown rice.

recipe adapted >>>>>  here

Monday, November 30, 2015

Chocolate Chip Cookie Dough Valentine’s Hearts

Chocolate Chip Cookie Dough Valentine’s Hearts | #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Deliciousdesserts #Holidayrecipes #Sweetstreats #Sugarcookiesdecorated #Snowglobecupcakes #Soyummyvideos #Snowglobecupcakes #Howtodecoratesugarcookies #Foodhacksvideos

Ingredients

  • 1/4 cup unsalted butter-softened
  • 1/2 tsp pure vanilla extract
  • 6 tablespoons light brown sugar, packed
  • 2 tablespoons peanut butter
  • 1 cup all-purpose flour
  • 7 oz. sweetened condensed milk
  • 1 cup mini chocolate chip morsels
  • For dipping and decoration:
  • 10. oz semi sweet baking chocolate
  • 1.5 oz white chocolate for garnish
  • A few drops of pink or red food colors

Instructions

  1. Beat softened butter and brown sugar until fully combined, then add vanilla and peanut butter and beat until fluffy.
  2. Add flour and sweetened condensed milk and beat until combined.
  3. Fold in the mini chocolate chip morsels.
  4. Press the mixture into an 8 x 8 inch baking dish lined with parchment paper and set in the fridge to chill.
  5. Pull off the parchment paper to lift the dough from the baking dish. Using heart shaped cookie cutter cut off the truffles and place them on a tray lined with parchment paper. Set in the freezer while melting chocolate.
  6. Using a fork dip the truffles into melted chocolate ( one at the time), slightly tap the fork against the side of the bowl to trim the excess chocolate and place the truffle back on the parchment paper. Set them back in the fridge to firm.
  7. Melt white chocolate, stir in a few drops of red food color, transfer into a small bag, cut the corner off and pipe melted chocolate on top of the truffles.

Recipe adapted >>>>>  here

Tuesday, November 24, 2015

KETO ZOODLES WITH CREAMY MASCARPONE SAUCE

KETO ZOODLES WITH CREAMY MASCARPONE SAUCE | #2ingredientfudgecondensedmilk #Fudgerecipes #Cookingrecipes #Dessertrecipes #Healthyrecipes #Cakerecipes #Cilantrolimeshrimpsalad #Shrimpsaladhealthy #Mexicanshrimpsalad #Healthysummermeals #Cookingrecipes #Dessertrecipes


 

 

 

 

Ingredients

  • FOR THE ZOODLES:
  • 1 tablespoon extra virgin olive oil for cooking
  • 1-2 cloves garlicminced or ran through a press
  • 1-2 zucchini spiralized, to taste
  • FOR THE MARINARA-MASCARPONE SAUCE:
  • 1/4-1/2 cup marinara sauce
  • 2-3 tablespoonsmascarpone cheeseto taste
  • kosher salt to taste
  • TO GARNISH:
  • Parmesan cheesefreshly grated
  • pecans roughly chopped to taste
  • fresh basil ribboned
  • black pepper freshly ground

 

 

 

 

 

Instructions

  1. Heat up olive oil in a pan over medium heat and add in garlic. Sauté for a minute or two until lightly golden. Add in zoodles and cook until lightly softened (but not fully overcooked), 2 to 3 minutes. Transfer to a colander and allow to drain while you prepare the sauce. Remove any liquid from the pan.
  2. Heat up a touch more olive oil in the pan. Add marinara sauce and mix-in mascarpone cheese, seasoning to taste. Add back in the zoodles and mix around to coat.
  3. Serve right away with freshly grated Parmesan, pecans, basil and black pepper.

RECIPE ADAPTED  >>>>>  here



Rated 3.5/5 based on 87 customer reviews

Sunday, November 22, 2015

Air Fryer Ranch Chicken Tenders

Air Fryer Ranch Chicken Tenders | #Cookiebarsrecipes #Mexicandesserts #Berryrecipes #Berryfrenchtoast #Dessertrecipes #Cookingrecipes #Traderjoesmeals #Airfryerporkchops #Airfryerrecipeseasy #Broccoliinairfryer #Airfryerrecipeschickentenders #Airfryerrecipeshealthy

Ingredients

  • 8 chicken tenders, raw
  • canola or non-fat cooking spray
  • For the Dredge Station:
  • 1 cup panko breadcrumbs
  • 1 egg
  • 2 tablespoons of water
  • For the Ranch Chicken Seasoning:
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper, more or less to taste
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/4 tsp Paprika
  • 1 tsp Dried parsley

Instructions

  1. Preheat the Air Fryer. Warm the air fryer by setting it to 400 degrees F for 5 minutes. Allow it to run without any food in the basket.
  2. Set up a dredging station. Whisk the water and egg together in a shallow bowl. Pour the Panko Breadcrumbs in another shallow bowl.
  3. Prepare the Ranch Seasoning. In a small bowl, combine all the seasonings for the ranch seasoning.
  4. Season the Chicken. Sprinkle the chicken tenders with the ranch seasoning, turning to coat both sides.
  5. Dredge the chicken. Dip chicken tenders into the egg wash and then press it into the panko. Turn to coat both sides.
  6. Load the Fryer Basket. Place the breaded tenders into the fry basket. Repeat with remaining tenders. You may need to fry in batches.
  7. Fry the Chicken. Place the Fry Basket into the Power Air Fryer XL. Spray a light coat of canola oil of non-fat cooking spray over the panko. Press the M button. Scroll to the Fried Chicken Icon (400 degrees F). Press the Power Button. Adjust the cooking time to 12 minutes at 400 degrees. Halfway through cooking, flip the tenders over to brown the other side. The tenders are done when the center of the fattest part of the tender is 165 degrees F, the flesh is no longer pink, and the juices run clear.

recipe adapated >>>>>  here

Friday, November 20, 2015

5 Keto White Chicken Chili Recipes


#Ketodesserteasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketobrownieseasy #Ketomugcakeeasy #Ketochocolatemugcakemicrowave #Ketowhitechickenchili #Ketotomatosoup #Ketosouprecipes #Lowcarbtomatosoup #Coderedrecipes #Tomatosoupeasy


Ingredients

  • 1 lb chicken
  • 1.5 cups chicken broth
  • 2 garlic cloves, finely minced
  • 1 4.5oz can chopped green chiles
  • 1 diced jalapeno
  • 1 diced green pepper
  • 1/4 cup diced onion
  • 4 tbsp butter
  • 1/4 cup heavy whipping cream
  • 4 oz cream cheese
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp cayenne (optional)
  • Salt and Pepper to taste

Instructions

  1. In large pot, season chicken with cumin, oregano, cayenne, salt and pepper
  2. Sear both sides over medium heat until golden
  3. Add broth to pot, cover and cook chicken for 15-20 minutes or until fully cooked
  4. While chicken is cooking, melt butter in medium skillet
  5. Add chiles, diced jalapeno, green pepper and onion to skillet and saute until veggies soften
  6. Add minced garlic and saute additional 30 seconds and turn off heat, set aside
  7. Once chicken is fully cooked, shred with fork and add back into broth
  8. Add sauteed veggies to pot with chicken and broth and simmer for 10 minutes
  9. In medium bowl, soften cream cheese in microwave until you can stir it (~20 sec)
  10. Mix cream cheese with heavy whipping cream
  11. Stirring quickly, add mixture into pot with chicken and veggies
  12. Simmer additional 15 minutes
  13. Serve with favorite toppings such as: pepper jack cheese, avocado slices, cilantro, sour cream

recipe adapted >>>>>  here

TWIX Cookies Recipe

Twix Cookies | #Cookiedesserts #desserts #Holidaycookies #Xmascookies #Deliciousdesserts #food #Cinnamonrollshomemadenoyeast #Cinnamonrollshomemadeeasy #1hourcinnamonrolls #Quickcinnamonrollsrecipe #Easycinnamonrollsquick #Cinnamonrollshomemadequick

Ingredients

  • 1½ cups softened butter
  • 1 cup sugar
  • 3½ cups flour
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 15 oz caramel **See notes
  • 2 cups milk choc chips
  • 2 tsp shortening

Instructions

  1. Preheat oven to 350 degrees
  2. Cream butter and sugar together. Add your vanilla, flour and salt. Mix well.
  3. On a lightly floured surface, roll dough out to ½ inch thick.
  4. To cut cookies you can use a biscuit cutter or I just used a small glass that was 2 inches wide.
  5. Place round cookies on a lightly greased cookie sheet.
  6. Bake at 350 for 14-16 minutes.
  7. Let cookies cool.
  8. Melt caramel and spread the caramel over the cooled cookies.
  9. Let caramel cool completely.
  10. Add your shortening into the chocolate chips and melt in the microwave. Use a microwave safe bowl and watch so that the chocolate does not burn.
  11. Spread melted chocolate over cooled caramel.
  12. Let chocolate set before serving.
  13. Do not put in the refrigerator as it will discolor the chocolate.

recipe adapted >>>>>  here

Wednesday, November 18, 2015

Lemon Pepper Wings Recipe

Lemon Pepper Wings Recipe | #Lemon #Pepper #Wings #Recipe #Chickendishes #Cookingrecipes #Poultryrecipes #Chickendinner #Appetizerrecipes #Cookingchickenwings #Lemonpeppersauceforwings #Lemonpepperchickenwingsrecipefried #Lemonpepperchickenwingsrecipebaked #Wingstoplemonpepperwings #Lemonpepperchickenwingsrecipeoven #Cookingrecipes

Ingredients

  • 2 cups oil or as needed
  • 1/4 cup butter melted
  • 1/2 TB lemon pepper
  • 1 TB lemon juice
  • 12 wings

Instructions

  1. Stir lemon pepper and lemon juice into 1/4 cup melted butter, set aside.
  2. Fry wings in hot oil over medium high heat. Cook about 8 minutes, until chicken is no longer pink and the juices run clear.
  3. Toss hot wings in butter, coating all sides. Serve immediately.

recipe adapted >>>>>  here

Wednesday, November 11, 2015

Korean BBQ Bowls with Garlic Scented Rice

Korean BBQ Bowls with Garlic Scented Rice | #Mexicandesserts #Cookingrecipes #Dessertrecipes #Healthyrecipes #Dinnerrecipes #Cupcakecakes #Cucumbercarrotsalad #Bulgogibeef #Delicioushealthyrecipes #Halfboiledegg #Parboiledrice #Steakmarinade

Ingredients

  • 1 1/2 pounds flank or sirloin steak, cut into thin strips
  • 1/2 asian pear, diced
  • 6 cloves garlic
  • 2 inch piece of ginger, sliced
  • 1/2 small onion, diced
  • 3 tablespoon EACH soy sauce and brown sugar
  • 1 1/2 tablespoon sesame oil
  • 2 scallion, cut into large pieces
  • 1 tablespoon oil
  • Garlic Scented Rice:
  • 1 tablespoon oil
  • 2 cloves garlic, sliced (or smashed)
  • 1 1/4 cup parboiled rice (see notes)
  • 2 1/2 cups warm chicken broth
  • Cucumber + Carrot Salad:
  • 1 teaspoon sesame seeds
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup rice vinegar
  • 3 tablespoon honey
  • 1 cup EACH sliced cucumbers and shredded carrots

Instructions

  1. STEAK MARINADE: In a food processor combine the pear, garlic, ginger, and onion and pulse until a thick paste forms. In a large bowl, combine the sliced steak, prepared tenderizer, soy sauce, brown sugar, sesame oil, and scallions. Stir to coat the meat evenly. Cover and refrigerate for 20- 30 minutes. When ready to cook, heat a large cast iron skillet over high heat. Add the oil and 1/2 the meat (do not add the excess marinade) to the skillet and cook for 1-2 minutes or until the steak is brown and crisp on the outside. Repeat with the second batch.
  2. GARLIC SCENTED RICE: Rinse the rice in a fine mesh strainer under cold running water for 2 minutes, use your fingers to rub the rice to remove any excess starch, set aside. Add the oil and garlic to a skillet and heat the skillet over medium heat. This will infuse the oil with the garlic flavor. You can remove the garlic if you don’t want it to be too garlicky at this point. Add the rice and allow to toast for 2-3 minutes, stirring frequently so the rice doesn’t stick or burn. Add the chicken broth and allow to come to a boil, stir just once to break up lumps. Cover, reduce heat to low and allow the rice to cook for 12-15 minutes or until the water dries up. Let stand for 5 minutes before fluffing with a fork.
  3. CUCUMBER + CARROT SALAD: In a bowl combine the sesame seeds, 1/2 teaspoon salt, red pepper flakes, rice vinegar, and honey until the honey dissolves. Add the cucumbers and carrots and stir to coat. Allow to marinate for atleast 5-10 minutes in the refrigerator.
  4. ASSEMBLE: Place the rice in a bowl, topped with cooked steak, cucumber + carrot salad, half boiled egg and sprinkle with sliced scallions or toasted sesame seeds. Drizzle with sriracha mayo if desired.

recipe adapted  >>>>>  here

Tuesday, November 10, 2015

Healthy Vegan Gyros with Tempeh

Healthy Vegan Gyros with Tempeh | #Vegetarianveganrecipes #Veganfoods #Vegancooking #Veganeating #Veggierecipes #Wholefoodrecipes #Veganjackfruittacos #Cannedjackfruitrecipeseasy #Jackfruitrecipes #Jackfruittacoseasy #Easyjackfruitrecipesvegan #Jamaicanjerkjackfruit

Ingredients

  • 8 oz tempeh (package in block form)
  • Marinade:
  • 1 ½ teaspoons garlic , finely chopped
  • 2 teaspoons Greek oregano (use regular oregano if you don't have Greek)
  • 2 teaspoons dried thyme
  • 2 tablespoons lemon juice
  • 2 tablespoons Tamari , low sodium if needed (or soy sauce for non gluten free version)
  • 1/2 teaspoon sea salt (see notes)
  • 1/4 teaspoon ground black pepper
  • 1 cup veggie broth , low sodium if needed
  • Simple Oven Potatoes:
  • 2 red or yukon gold potatoes
  • 1 1/2 teaspoons sea salt
  • 2 tablespoons veggie broth or aquafaba, or drizzle of olive oil (see notes)
  • To serve:
  • 8 pita bread
  • 2 fresh tomatoes , sliced
  • ½ red onion , sliced
  • 2 cups lettuce , sliced (optional, not a traditional topping)
  • Vegan Tzatziki

Instructions

  1. The day before or early that day:
  2. Cut the block of tempeh in half width wise so it makes two shorter blocks.
  3. Boil in a pot of water for about 20 minutes. This cuts the bitterness from the tempeh.
  4. Meanwhile, make marinade by combining everything in a large container.
  5. Once the tempeh is done, allow to cool. Then cut into thin slices, about 1/8 inch thick. Using a very sharp knife will make this easier.
  6. Add thinly sliced tempeh into the marinade and allow it to soak for at least 4-6 hours, overnight is best.
  7. Next day or later that day:
  8. Preheat oven to 350 F (175 C).
  9. Take tempeh slices out of the marinade (save it!) and spread them out in a thin layer in a 9 x 13 baking dish.
  10. Gently pour about 1/4 cup of the marinade over the tempeh slices.
  11. Bake for 30-35 minutes or until the edges are brown.
  12. Meanwhile, slice the potatoes into thick french fry sized slices. I keep the skins on but you can peel them if you prefer.
  13. Place them in a bowl and cover with water to help remove some of the starch. Allow to soak for 5-10 minutes.
  14. Prep the tomatoes, red onion, lettuce and make tzatziki if you haven't yet.
  15. Drain the potatoes and pat dry. Put them back in the bowl.
  16. Add broth, aquafaba or oil (whatever liquid you prefer) and salt. Mix well.
  17. Once tempeh gyro slices are done, remove from oven and cover with foil to keep warm. Set aside.
  18. Turn the oven up to 450 F (230 C).
  19. Spread the potatoes over a cookie sheet and bake for 30 minutes.
  20. When the potatoes are done, warm the pita bread in a damp towel for 2-3 minutes to soften.
  21. Build your gyros with the tempeh gyro slices, potatoes, tomatoes, red onion and lettuce if preferred.
  22. Drizzle tzatziki over the top and devour!

recipe adapted  >>>>>  here

Monday, November 9, 2015

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Slowcookerchickenthighs Slowroastedchickenthighs Roastedchickenthighsoven Diythaiicedtea Slowbakedchickenthighs Honeymustardchicken Cookingrecipes Poultryrecipes Chickendinner Baconstuffedmushrooms Bestchickenthighrecipe Bakedchickenthighs

Ingredients

  • Chicken thighs
  • 4 chicken thighs , skin-on, bone-in
  • 1 tablespoon vegetable oil
  • salt and pepper
  • 1 teaspoon Italian seasoning dried thyme, oregano
  • Mushroom sauce
  • 6 oz white mushrooms
  • 5 slices bacon cooked, chopped
  • 1 cup heavy cream
  • 1/8 teaspoon salt
  • 5 sprigs fresh thyme

Instructions

  1. Preheat oven to 350 F.
  2. Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs). Heat vegetable oil on medium-high heat in a large skillet. Add chicken thighs skin-side down. Cook for about 5 minutes, on the skin side until nicely browned.
  3. Transfer chicken thighs, skin side up, to the foil-lined baking sheet and bake at 350 F for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the center.
  4. In the mean time, make the mushrooms sauce:
  5. Heat vegetable oil in a large skillet on medium heat. Add sliced mushrooms (without salting - to ensure the mushrooms get caramelized) and cook on medium heat for about 3 minutes flipping once.
  6. Add chopped cooked bacon to the skillet.
  7. Add heavy creamy, 1/8 teaspoon salt and snipped fresh thyme, bring to boil, stir, immediately reduce to simmer and simmer for about 2 minutes on very low heat for flavors to blend and sauce to reduce a bit. Taste and add more salt if needed.
  8. When chicken is done baking and chicken thighs are completely cooked through, add cooked chicken thighs to the skillet and spoon the sauce and the mushrooms on top of chicken thighs.

recipe adapted >>>>>  here


Rated 4.8/5 based on 554 customer reviews

Sunday, November 8, 2015

Spicy Crispy Kung Pao Cauliflower

Spicy Crispy Kung Pao Cauliflower | #Cookingrecipes #Healthyrecipes #Cauliflowerrecipes #Lowcarbrecipes #Wholefoodrecipes #Dinnerrecipes #Grilledvegetables #Goatcheeserecipes #Healthycoleslawrecipe #Grilledpeppers #Goatcheesepeppersstuffed #Smokedpeaches


Ingredients

  • For the Baked Crispy Cauliflower
  • 5 tbsp corn starch or other starch
  • 6 tbsp bread crumbs use gluten-free crumbs to make gf
  • 5 tbsp or more water
  • 1/2 tsp (0.5 tsp) cayenne use a 1/3 tsp for less heat
  • 2 tsp soy sauce
  • 1/4 tsp (0.25 tsp) salt
  • 1/4 tsp (0.25 tsp) roasted sesame oil
  • 1 tsp oil
  • 1 medium head of cauliflower chopped into florets
  • For the Kung Pao sauce:
  • 1 tsp oil
  • 8 to 10 (8 to 10 ) dried red chilies chinese red chilies, or arbol or cayenne, or use california red for less heat
  • 1/2 tsp (0.5 tsp) coarsely crushed sichuan peppercorns or use a mix of coarsely crushed black pepper and red pepper flakes
  • 2 to 3 tbsp chopped cashews or peanuts
  • 4 to 5 cloves of garlic minced
  • 1 inch ginger minced
  • 2 tbsp scallions chopped
  • Sauce mix
  • 2.5 tbsp low sodium soy sauce/tamari use certified gluten-free sauce to make gf
  • 1.5 to 2 tbsp (1.5 to 1 tbsp) rice vinegar
  • 1 tsp chinese rice wine optional
  • 1 tbsp sugar
  • 1/4 cup (63 ml) + 2 tbsp water use 1/2 cup for more sauce
  • 1 tsp cornstarch

Instructions

  1. Chop up the cauliflower and keep aside. Preheat the oven to 425 degrees F / 220ºc. Mix the cornstarch breadcrumbs, and the rest of the ingredients to make a batter. Let the batter sit for 10 seconds to thicken if it isn't thick. The cornstarch continues to thicken the batter, so as soon as it is a good not too watery consistency, start dipping the cauliflower in the batter, tap to drop excess and place on parchment lined baking sheet. If the batter thickens too much while working, add a tsp or more water and mix in and continue.
  2. Bake for 30 minutes or longer until the florets are cooked through. Check with a toothpick/knife
  3. Meanwhile make the sauce. Heat oil in a skillet over medium high heat. Add the red chilies and peppercorns and cook until the red chilies are fragrant, but not overly brown, or someone starts sneezing. (For more heat, break some of the chilies into half and add to the skillet.)
  4. Add the nuts and mix for a few seconds. Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally.
  5. Add in the scallions, and 2 to 3 tbsp finely chopped green peppers or other veggies if using and mix in. Increase heat to medium. Cook for a minute.
  6. Mix the sauce ingredients in a bowl and add to the skillet. Continue to cook until the sauce comes to a boil and thickens slightly. 2 mins. Carefully taste and adjust salt, sweet and spice. If the sauce is not hot enough, break a few of the chilies open or add in red pepper flakes to taste and mix in.
  7. Arrange the baked cauliflower in a shallow bowl in one layer. When ready to serve, Drizzle the sauce over each floret. Serve.
  8. To store, store the baked cauliflower and sauce separately. Heat the sauce, pour over the florets. To serve with rice/cooked grains, double the sauce mix and bring to a boil to thicken, toss in the cauliflower and serve immediately over rice.

Recipe has been adapted from >>>>>  here

Wednesday, November 4, 2015

SMOKY WHITE CHEDDAR MAC AND CHEESE

#Homemadewhitemacandcheeserecipe #Paneramacandcheeserecipe #Whitecheddarmacandcheesebaked #Bakedmacaroniandcheese #Baconmacandcheese #Copycatpaneramacandcheese #Pioneerwomanrecipes #Homemademacandcheeserecipe #Bestmacandcheeserecipe #Whitemacandcheeserecipe #Soulfoodrecipes #Bakedmacandcheeserecipesouthern

Ingredients

  • 16 ounces elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 quart (4 cups) half and half
  • 1/2 cup heavy whipping cream
  • 4 ounces cream cheese, cubed and softened
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon onion powder
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 6 ounces Fontina cheese, grated and divided
  • 6 ounces white American cheese, grated or cubed
  • 2 ounces smoked cheddar cheese, grated

 

 

 

 

Instructions

  1. Cook macaroni according to package directions; rinse with cool water and drain.
  2. Meanwhile, melt butter in large saucepan over medium heat. Add flour and stir to mix well. Cook for 2-3 minutes.
  3. Gradually whisk in half and half and simmer for 3-5 minutes, stirring constantly.
  4. Stir in heavy cream, cream cheese, Dijon mustard, fresh thyme, onion powder, nutmeg, and cayenne pepper. Season with salt and pepper, to taste.
  5. Pour pasta into a large bowl. Add half of the Fontina cheese, the white American cheese and the smoked cheddar. Toss to mix well.
  6. Stir the sauce into the pasta and cheese.
  7. Pour the pasta into a greased 9×13 inch baking dish. Top with remaining Fontina cheese.
  8. Bake for 25-30 minutes or until golden brown. Let stand 10 minutes before serving.

recipe adapted  >>>>>  here


Rated 4.3/5 based on 217 customer reviews

Sunday, November 1, 2015

PALEO SWEETENED CONDENSED MILK

PALEO SWEETENED CONDENSED MILK | #Ketomarshmallows #Veganrecipeseasy #Veganparmesancheese #Healthyrecipes #Lowcarbrecipes #Nocarbdiets #Vegansweetenedcondensedmilk #Dairyfreeketo #Homemadesweetenedcondensedmilk #Dairyfreesweetenedcondensedmilk #Dairyfreehotcocoamixrecipe #Ketosweetenedcondensedmilk

Ingredients

  • 28 oz (830mL) full fat coconut milk
  • 1/2 cup coconut sugar*
  • *For low carb and ketogenic, substitute with monk fruit sweetener (see link in text above)

Instructions

  1. In a medium-sized saucepan, bring coconut milk to a simmer.
  2. Add coconut sugar.
  3. Simmer for about 1.5 hours or until the liquid has reduced by about half. Make sure to stir and scrape the bottom and sides of the pan every few minutes to prevent it from burning.
  4. Pour into a glass jar.
  5. Allow to cool completely.
  6. Store under refrigeration for up to 5 days.

RECIPE ADAPTED  >>>>>  here

Monday, October 26, 2015

california chicken, veggie, avocado and rice bowls

california chicken, veggie, avocado and rice bowls | #Halfbakedharvestrecipes #Roastedcauliflower #Roastedcauliflowersalad #Coqauvin #Steaktacobowls #Cookingrecipes #Rotisseriechickenrecipeshealthy #Healthypastarecipeswithchicken #Shreddedchickenrecipeshealthy #Chickenasparaguspasta #Quickandeasydinnerrecipes #Chickencrockpotrecipes

Ingredients

    CHICKEN
  • 1 1/2 pounds boneless skinless chicken tenders
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon lemon zest
  • 4 cloves garlic, minced or grated
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon chopped fresh rosemary
  • 1/4 cup fresh parsley or basil, chopped (or 1 tablespoon dried)
  • kosher salt and black pepper
  • THE RICE + VEGGIES + AVOCADO
  • 2 red bell peppers, cut into fourths
  • 1 zucchini, sliced into 1/4 inch rounds
  • 2 tablespoons extra virgin olive oil
  • 2 avocados, mashed very well
  • juice of 1 lemon
  • 1/2 cup fresh parsley, chopped
  • 1 clove garlic, minced or grated
  • 2 cups cooked basmati rice
  • 1 cup cherry tomatoes, halved
  • 1/4 cup toasted walnuts, roughly chopped
  • 1/2 cup crumbled feta, goat, or blue cheese

Instructions

  1. In a gallon-size zip-top bag or bowl, combine the olive oil, garlic, lemon zest, onion powder, cayenne, smoked paprika, rosemary, parsley, and basil. Season with salt and pepper. Add the chicken and toss well to coat. Marinate for 10 minutes or up to overnight in the fridge.

  2. In a gallon-size zip-top bag or bowl, combine the red peppers, zucchini, and olive oil. Season with salt and pepper. Toss to coat.

  3. Set your grill, grill pan, or skillet to medium-high heat.

  4. Grill the chicken for 3-4 minutes per side, until chicken is cooked through and has light char marks. While the chicken is grilling grill the peppers and zucchini for 4-5 minutes on each side, or until charred. Remove everything from the grill and let cool 5 minutes. Once cool slice the red peppers into strips.

  5. In a medium bowl, combine the avocado, lemon juice, parsley, and garlic, and season with salt and pepper.

  6. To assemble, divide the rice among 4 bowls or plates. Top each bowl of rice with equal amounts of chicken, grilled peppers and zucchini. Add a large dollop of avocado and then add the fresh tomatoes and walnuts. Sprinkle with cheese (if desired). EAT!

recipe adapted >>>>>  here

Saturday, October 24, 2015

Quick Teriyaki Chicken Rice Bowls

#Japanesefood #Hummuslunchideas #Cookingrecipes #Healthyeating #Lunchmealprep #Healthysnacks #Healthymealprep #Mealprepfortheweek #Lunchrecipes #Mealprepbowls #Healthylunch #Healthyeating



Ingredients

  • 1 lb boneless skinless chicken breast, cut into bite size pieces
  • salt and pepper
  • for the sauce:
  • 1/4 cup packed light brown sugar
  • 1/4 cup low-sodium soy sauce
  • 2 Tablespoons rice or apple cider vinegar
  • 1/2 teaspoon ground ginger
  • 2 cloves garlic minced
  • 1 Tablespoon cornstarch
  • additional:
  • rice
  • steamed broccoli


Instructions

  1. Cook rice according to instructions on packaging.
  2. Steam broccoli.
  3. Season chicken pieces with salt and pepper and place in large non stick skillet.
  4. Cook until done, stirring often.
  5. In a small bowl or a measuring cup, combine brown sugar, soy sauce, ginger, garlic, vinegar and cornstarch. Whisk together until there are no cornstarch lumps. Add sauce to chicken and cook stirring constantly, until it thickens into shiny glaze.
  6. Remove from heat and serve immediately with rice and steamed broccoli.

recipe adapted >>>>>  here



Rated 5/5 based on 332 customer reviews

Friday, October 23, 2015

Crazy Good Beef And Broccoli

Crazy Good Beef And Broccoli | #Lunchideas #Dinnerideashealthy #Easydinnerideas #Steakandbroccolistirfry #Healthysteakrecipes #Beefandbroc #Quickeasydinner #Asiannoodles #Easysteakrecipes #Chickenandbroccolicasserolerecipes #Dinnerideas #Minutesteakrecipes

Ingredients

  • 1 pound flank steak sliced into 1/4 inch thick strips
  • 5 cloves garlic minced
  • 3 cups small broccoli florets
  • 2 tablespoons corn starch
  • 1/2 cup beef stock
  • 1 tablespoon canola oil
  • For the sauce:
  • 2 teaspoons corn starch
  • 1/4 cup brown sugar
  • 1/2 cup low sodium soy sauce

Instructions

  1. Toss sliced beef in a large bowl with corn starch.
  2. Heat canola oil in a pan over medium heat for a few minutes. Add sliced beef and cook until it browns, a few minutes, stirring frequently. Transfer to a plate and set aside.
  3. Add broccoli and garlic to the pan, and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
  4. While waiting for the broccoli to cook, combine all of the sauce ingredients in a bowl and mix well.
  5. Add the reserved beef and sauce to the pan, and stir. Let simmer for 5 minutes so the sauce thickens a bit.
  6. Serve beef and broccoli over cooked white rice.

Recipe adapted >>>>>  here

Monday, October 19, 2015

Ham Egg and Cheese Hash Brown Breakfast Muffins

Ham Egg and Cheese Hash Brown Breakfast Muffins | #Quicherecipeseasy #Easybreakfastideas #Tatortoteggmuffins #Hamquicherecipes #Tatertotbreakfastcasserole #Hamandeggquiche #Brunchideas #Breakfastideashealthy #Eggmuffinsbreakfast #Brunchrecipes #Eggrecipes #Healthybreakfastrecipes

Ingredients

  • About 2 1/2 cups hash browns frozen or refrigerated
  • Salt
  • 5 eggs
  • 2 Tbsp heavy whipping cream
  • 1 cup of shredded sharp Cheddar cheese
  • 1/4 lb ham diced
  • 1 tsp garlic powder
  • Salt
  • Fresh cracked black pepper

Instructions

  1. Preheat the oven to 425 and grease a 6-cup muffin pan.
  2. Divide hash browns among all the muffin cups and press them in, forming kind of a cup at the bottom and up the sides. Each portion will measure about 1/4 to 1/3 cup of hash browns.
  3. Season with some salt and pre-bake hash browns for 15-17 minutes, until it starts to get a little crispy and golden.
  4. Take out and lower the oven temperature to 350.
  5. In a mixing bowl, whisk eggs, heavy cream, salt, garlic powder, and pepper until smooth.
  6. Mix in shredded cheese and diced ham.
  7. Spoon the egg mixture into each hash brown cup, filling it up almost all the way.
  8. Bake for 15-18 minutes.

Recipe has been adapted from >>>>>  here

Wednesday, October 14, 2015

Easy French Dip Sliders

Easy French Dip Sliders | #Slidersrecipeshawaiianrolls #Roastbeefsliders #Hamandcheesesliders #Dinnerideas #Cubansliders #Cubansandwich #Roastbeefsliders #Hothamandcheesesliders #Slidersandwiches #Chickencordonbleusliders #Chickencordonbluesliders #Kingshawaiianslidershamandcheese

Ingredients

  • 2 tablespoons unsalted butter, softened
  • 1 package Hawaiian sweet rolls (12 rolls total)
  • 1 pound deli roast beef*
  • 12 slices Sargento provolone cheese, separated, 1 package
  • 1 and 1/2 cups French fried onions, optional
  • Seasoning
  • 8 tablespoons unsalted butter
  • 1 packet Au Jus seasoning mix, separated
  • 1 teaspoon Worcestershire sauce
  • 1 Tablespoon toasted sesame seeds
  • 3/4 teaspoon dried minced garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon seasoned salt, optional**

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Butter the bottom of a 9 x 13 baking dish with the softened unsalted butter.
  3. Without separating the rolls, slice the package of rolls in half (see video).
  4. Place the bottom half of the rolls in the baking dish. Top with the 6 slices of the provolone cheese, roast beef, french fried onions, remaining 6 slices of cheese, and the other half of the rolls.
  5. In a small bowl, melt the butter in the microwave. Mix in 1 tablespoon of the au jus seasoning mix, Worcestershire sauce, sesame seeds, dried minced garlic, onion powder, and seasoned salt **(I like things salty! If you don't leave this out). Whisk until well combined.
  6. Top the rolls evenly with this mixture (you don't need to use all of it, we usually use about 3/4ths) but just make sure all the rolls are entirely coated. If you have leftover put it in the fridge to top steak or bread at another time.
  7. Bake the sliders uncovered until the cheese is gooey and the tops of the rolls are golden brown -- about 15-20 minutes.
  8. Remove and cut the sliders with a very sharp knife.
  9. While the sliders are baking, take the remaining au jus mixture and place in a small saucepan over medium heat. Add 2 cups cold water and whisk. Bring to a boil and then reduce the heat to a simmer to allow it to slightly thicken.
  10. Serve with the sandwiches.

Recipe adapted >>>>>  here

Friday, October 9, 2015

Chicken and Avocado Tacos

Chicken and Avocado Tacos | #Chicken and #Avocado #Tacos #Ketosnacks #Chickenandavocadotacos #Avocadospinachdip #Avocadorecipeshealthy #Cookingrecipes #Healthydietrecipes #Foodanddrink #Yummysweets #Chexmixrecipestraditional #Snackideas #Cornpopstreats #Sweettreats



Ingredients

  • 1 pound chicken, cut into bite sized pieces
  • 1 tablespoon taco seasoning
  • 1 tablespoon oil
  • 12 small corn tortillas, warmed
  • 1/2 cup salsa verde
  • 1 avocado, sliced
  • 1/2 cup sour cream (optional)
  • 1 tablespoon cilantro, chopped (optional)


Instructions

  1. Marinate the chicken in the mixture of the oil and taco seasoning for 20 minutes to overnight.
  2. Cook the chicken in a skillet over medium-high heat until cooked through and lightly golden brown on all sides.
  3. Assemble the tacos, and enjoy!

recipe adapted >>>>>  here


Thursday, October 8, 2015

Easy Tuna Casserole

Easy Tuna Casserole | #Easy #Tuna #Casserole #Hamburgermeatrecipes #Mexicanlasagnarecipe #Impossiblecheeseburgerpie #Mexicancasserole #Enchiladacasserole #Cookingrecipes #Hamburgermeatrecipes #Chickenandricecasserolerecipes #Casserolerecipesfordinner #Tatortotcasserolehamburger  #Tunanoodlecasserolewithpotatochips

Ingredients

  • 3 cups egg noodles
  • 1 tablespoon butter
  • 1 small onion diced
  • 2 stalks celery diced
  • 2/3 cup frozen peas defrosted
  • 1 can tuna 5-6 oz, drained
  • 10.5 oz condensed mushroom soup
  • 1/3 cup milk
  • 1 cup cheddar cheese
  • 1 tablespoon parsley
  • Crumb Topping
  • 1/2 cup panko bread crumbs
  • 1 tablespoon butter melted
  • 1/2 cup cheddar
  • 1 tablespoon parsley

Instructions

  1. Preheat oven to 425°F. Combine topping ingredients and set aside.
  2. Boil noodles al dente according to package directions. Drain and rinse under cold water.
  3. Cook onion and celery in butter until tender, about 5-7 minutes.
  4. In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Mix well.
  5. Spread into a 2qt casserole dish and top with crumb topping.
  6. Bake 18-20 minutes or until bubbly.

recipe adapted >>>>> here

Tuesday, September 29, 2015

Blueberry Broccoli Spinach Salad

Blueberry Broccoli Spinach Salad | #Israelifood #Warmkalesaladwithgoatcheese #Eggsaladsandwich #Avocadodressingrecipe #Warmkalesaladrecipes #Healthyrecipes #Olivegardensaladingredients #Spinachstrawberrysaladrecipes #Strawberrywalnutsalad #Sidesaladrecipes #Fruitsalad #Summersalads

 

Ingredients

  • 4 oz fresh baby spinach
  • 1/2 cup chopped broccoli
  • 1/2 a ripe avocado
  • 1/4 cup blueberries
  • 1/4 cup crumbled feta cheese
  • 2-4 TBSP dried cranberries
  • 2-4 TBSP roasted sunflower seeds (I used unsalted)
  • black pepper to taste (optional)
  • POPPY SEED RANCH DRESSING:
  • 1/2 cup of plain greek yogurt or sour cream
  • 1/4 cup of buttermilk extra if desired
  • 1/4 cup good quality mayonnaise homemade or store bought
  • 1 clove garlic
  • 1/2 tsp lemon juice or white vinegar
  • 1 tsp poppy seeds
  • 1/2 tsp dried parsley
  • 1/2 tsp dried dill
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • 1/8-1/4 tsp garlic powder to taste
  • 1/8 tsp sea salt
  • 1/8 tsp black pepper

Instructions

  1. Start with the dressing (skip if using premade)
  2. Ranch dressing always tastes it’s absolute best made ahead of time. Whisk and chill for a few hours before serving or make things simple by tossing it together the night before.
  3. Peel 1 clove of garlic, then smash and mince it into a paste.
  4. Season with salt.
  5. Combine salted garlic paste with remaining dressing ingredients and whisk well.
  6. Pop in the fridge to chill for a few hours for flavors to set.
  7. Wash + dry spinach.
  8. Combine with broccoli, blueberries, dried cranberries, avocado, feta cheese, and sunflower seeds.
  9. Toss with dressing and serve.
  10. Season with black pepper, to taste.

recipe adapted >>>>>  here

Monday, September 28, 2015

Crispy Garlic Parmesan Baked Chicken

Crispy Garlic Parmesan Baked Chicken | #Cookingrecipes #Chickendishes #Dinnerrecipes #Garlicparmesan #Garlicparmesanchicken #Fooddishes #Ovenfriedchickenwingscrispy #Garlicparmesanwingssauce #Ketochickenwings #Lemonpepperchickenwingsrecipeoven #Airfryerchickenwings #Cookingrecipes

Ingredients :
  • 4 chicken cutlets (or two large breasts cut in half)
  • ¼ cup all-purpose flour
  • 2 teaspoons garlic powder
  • 1 teaspoon dried Italian seasoning
  • ¼ teaspoon black pepper
  • 1 teaspoon kosher salt
  • 2 eggs + 2 tablespoons milk
  • 1 cup Panko breadcrumbs
  • 3/4 cup grated Parmesan cheese
Directions :
  1. Preheat oven to 375 degrees. Cover a baking sheet with foil or parchment paper.
  2. In a shallow dish, combine flour, black pepper, salt, garlic powder and Italian seasoning.
  3. In another shallow dish, whisk together eggs and milk.
  4. In a third shallow dish, combine panko breadcrumbs and Parmesan cheese.
  5. Pat chicken dry with a paper towel.
  6. Set up assembly line to coat chicken in this order: flour, eggs, panko. First dredge chicken in the flour mixture, then in the eggs and then coat with the panko/Parmesan mixture. Once coated, arrange on the prepared baking sheet.
  7. Spray tops of chicken with nonstick cooking spray.
  8. Bake for 35-40 minutes or until crispy and golden brown and cooked through. If the tops aren't brown enough for your taste, flip on the broiler for a few minutes; careful not to let them burn.
  9. Garnish with fresh chopped parsley and serve with lemon wedges.
Recipe Adapted : here

Sunday, September 27, 2015

Creamy, Cheesy Chicken Spaghetti

Creamy, Cheesy Chicken Spaghetti | #Chickenspagettirecipes #Cheapdinnerrecipes #Summerdinnerideas #Cheeseychickenspaghetti #Quickdinner #Creamycheesychickenspaghetti #Creamycheesychickenspaghetti #Chickenspagettirecipes #Easydinnerrecipes #Cheesychickenpasta #Chickencasserolerecipes #Chickenspaghettibake

Ingredients

  • 8 oz angel hair pasta (1/2 of a 16 oz. box)
  • 2 cups chopped, cooked chicken
  • 2 (10 oz) cans cream of chicken soup
  • 1 cup salsa
  • 1 cup sour cream
  • 2 cups Mexican cheese blend, divided use
  • 1 tbsp taco seasoning
  • dried parsley, for topping (optional)

Instructions

  1. Preheat oven to 350f degrees.
  2. Spray a 9x13 baking dish with nonstick cooking spray.
  3. Cook pasta according to package directions (remember, you are only using half a box of angel hair pasta here.)
  4. Once pasta is cooked, drain well.
  5. Place pasta back into the pot and add diced chicken, cream of chicken soups, salsa, sour cream, 1 cup of Mexican cheese blend and taco seasoning.
  6. Stir well to combine (this will take a few minutes.)
  7. Pour combined mixture into your prepared baking dish.
  8. Top with remaining cheese and a sprinkling of dried parsley.
  9. Cover with nonstick aluminum foil.
  10. Cook in the oven for about 25 minutes (until hot and bubbly.)

Recipe has been adapted from >>>>>  here

Thursday, September 24, 2015

MATCHA CUPCAKES WITH GREEN TEA CREAM CHEESE FROSTING MAKES 12 CUPCAKES

MATCHA CUPCAKES WITH GREEN TEA CREAM CHEESE FROSTING MAKES 12 CUPCAKES | #Tastyvideosdesserts #Dessertrecipesvideos #Cookingvideosdesserts #Coffeedrinks #Coffeetea #Bakingvideosdesserts #Matchacupcakes #Greenteacupcakes #Greentearecipes #Dessertrecipes #Matchagreentearecipes #Cookingrecipes



Ingredients

  • Cupcakes
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 Tbsp. Enzo Matcha Green Tea
  • pinch of salt
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 tsp. vanilla extract
  • 3/4 cup greek yogurt
  • Frosting
  • 1 brick of cream cheese, softened
  • 2 – 3 Tbsp. Greek yogurt
  • 2 Tsp. Enzo Matcha Green Tea
  • 1 cup powdered sugar


Instructions

  1. Preheat oven to 350 F and prepare muffin tin with 12 cupcake liners
  2. In a medium bowl mix flour, baking powder, baking soda, Enzo Matcha Green Tea and pinch of salt. Set aside.
  3. In a large bowl, using an electric mixer beat eggs with sugar for 3 minutes until creamy.
  4. Add the butter, vanilla extract and mix for 3 minutes. Add greek yogurt and blend well.
  5. In a low speed beat in the dry ingredients until just combined. Don’t over-beat, otherwise cupcakes will be dry. You can also just use spatula instead of a mixer.
  6. Fill each cupcake liner full with 3/4 batter. Bake for 15 – 17 minutes or until the toothpick inserted will come out clean.
  7. Cool off completely before frosting.
  8. With electric mixer beat the cream cheese with greek yogurt, Enzo Matcha Green Tea and powdered sugar until the frosting is light and fluffy.
  9. Pipe frosting onto cupcakes.

recipe adapted  >>>>>  here



Rated 4.2/5 based on 412 customer reviews

Monday, August 31, 2015

Easy No Bake Oreo Cheesecake

Easy No Bake Oreo Cheesecake | #Easynobakedesserts #Icecreamcake #Oreocrustcheesecake #Easycheesecakerecipesnobake #Oreodessertrecipes #Oreocheesecakenobakeeasy #Dessertrecipesvideos #Cookingvideosdesserts #Nobakestrawberrycheesecake #Dessertideas #Cookiecakebirthday #Cookiecakerecipechocolatechip



Ingredients

  • 1 1/2 cups Oreo baking crumbs (or 24 Oreo cookies, finely crushed)
  • 5 tablespoons butter, melted
  • 900 grams plain cream cheese (4 cups or about 32 ounces)
  • 1 3/4 cups powdered sugar
  • 3 cups whipped cream
  • 24-28 coarsely crushed Oreo cookies
  • extra whipped cream, chocolate sauce, and Oreo cookies for garnish


Instructions

  1. Combine the Oreo baking crumbs and the melted butter and press the mixture into the base of a spring form pan.
  2. Whip the cream cheese on high speed until smooth and creamy. Add the powdered sugar and continue to whip on high speed until well combined.
  3. Fold the whipped cream and the coarsely crushed Oreo cookies into the cream cheese mixture with a rubber spatula just until well combined.
  4. Pour the cream cheese mixture into the prepared pan and smooth out the top.
  5. Chill the cheesecake in the freezer for at least 2 hours (4 hours or more is ideal), and remove to room temperature for 20-30 minutes before garnishing with additional whipped cream, chocolate sauce, and crushed Oreo cookies and serving.

recipe adapted  >>>>>  here


Chicken and Broccoli Alfredo Stuffed Shells

Chicken and Broccoli Alfredo Stuffed Shells | #Healthydinnerrecipes #Chickenbroccolialfredostuffedshells #Chickenandbroccolialfredostuffedshells #Easydinnerrecipes #Cookingrecipes #Pastadishes #Quickandeasydinnerrecipes #Cajunshrimppasta #Casserolerecipesfordinner #Easydinnerrecipesforfamily #Healthydinnerrecipes #Stuffedshells

Ingredients

  • 12 ounce box Jumbo pasta shells
  • 2 1/2 cups cooked chicken , shredded (I use rotisserie)
  • 1 1/2 cups fresh broccoli , steamed and chopped
  • Alfredo sauce:
  • 3 Tablespoons unsalted butter
  • 3 cloves garlic , minced
  • 1 cup heavy whipping cream
  • 1 1/4 cups whole milk
  • 2/3 cup freshly grated parmesan cheese
  • 3/4 cup shredded mozzarella cheese , divided
  • 2 large egg yolks , beaten
  • salt and freshly ground black pepper , to taste

Instructions

  1. Cook pasta according to package instructions, just until al dente. Drain from water and lay out on a large dish to cool, so that they don't stick together.
  2. Make alfredo sauce:
  3. Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer.
  4. Beat egg yolks in a small bowl. Add a spoonful of the hot milk mixture to the eggs, stirring to temper the eggs. Repeat with several more spoonfuls.
  5. Slowly add the egg mixture to the saucepan and stir to combine. Remove from heat.
  6. Stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.
  7. In a large mixing bowl, add chicken, broccoli, and 1/2 cup alfredo sauce. Toss to combine.
  8. Add a spoonful of alfredo sauce to the bottom of a 9x13'' pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
  9. Pour remaining alfredo sauce evenly over the shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
  10. Bake at 350 degrees F. for about 25 minutes or until warm and bubbly.
  11. Next time try lasagna stuffed shells or pizza stuffed shells!

recipe adapted >>>>>  here

Saturday, August 29, 2015

Low Carb Zucchini Chicken Enchiladas

Low Carb Zucchini Chicken Enchiladas | #Chickenandasparagusrecipes #Lowglycemicrecipes #Whitebeansoup #Lowglycemicfruits #Souprecipes #Lowcaloriezoodlerecipes #Ketodessertrecipes #Ketochickenrecipes #Ketorecipeseasy #Paleorecipes #Ketodinnerrecipeschicken #Ketomeals


Ingredients

  • 2 zucchini
  • 1 1/2 cup chicken meat cooked and shredded
  • 1/2 onion chopped
  • 1 garlic clove minced
  • 1/4 tsp chili flakes
  • 1 cup enchilada sauce divided
  • 1/2 cup Mozzarella shredded
  • 1/2 cup cheddar shredded
  • 1 tbsp olive oil
  • salt and pepper to taste
  • Topping for serving (optional)
  • full-fat yogurt for serving
  • fresh parsley chopped (for serving)

Instructions

  1. Heat a tablespoon of olive oil in the frying pan, add onion and cook until lightly brown. Add minced garlic, chili flakes, salt and pepper, shredded chicken and 2/3 cup of enchilada sauce. Mix well and simmer for 10 minutes.
  2. Cut zucchini into thin slices using vegetable peeler. Arrange 4 slices on a cutting board with the edges overlapping. Put 2 tablespoons of chicken mixture, roll up and transfer to the greased baking dish. Repeat with the remaining zucchini slices and chicken mixture.
  3. Pour the remaining enchilada sauce over the rolls and top with shredded cheeses.
  4. Bake at 350F for 20 minutes. Serve topped with full-fat yogurt and chopped parsley.

Recipe has been adapted from >>>>>  here

Saturday, August 22, 2015

Chocolate Raspberry Coconut Almond Tart Recipe

Chocolate Raspberry Coconut Almond Tart Recipe | #Vegansweets #Veganbaking #Veganeating #Veganfoods #Healthyrecipes #Vegantreats #cookies #Oatmealcreampiecookies #Rumsoakedpineapple #Cookingrecipes #Sweetrecipes #Deliciousdesserts #Lowcarbzucchinirecipes

Ingredients

  • For the Crust:
  • ½ cup unsweetened coconut flakes
  • 1¼ cups almond meal/flour
  • ¼ cup coconut flour (optional, if you do not have coconut flour substitute with ¼ cup almond meal)
  • ¼ teaspoon salt
  • 2 tablespoons coconut oil
  • 2 tablespoons agave syrup
  • For Chocolate Filling:
  • 1 cup canned coconut milk
  • 12 ounces bittersweet chocolate, finely chopped (I like using 8 ounces bittersweet and 4 ounces semi-sweet chocolate)
  • 1 teaspoon pure vanilla extract
  • For the Toppings:
  • ½ cup unsweetened coconut flakes, toasted
  • ½ cup sliced almonds, toasted
  • ¼ cup pistachios (optional)
  • 1 cup fresh raspberries
  • Coarse sea salt (optional)

Instructions

  1. To make Tart Crust:
  2. Heat oven to 350 degrees F. In the bowl of a food processor, combine the coconut flakes, almond meal and salt. Pulse to combine. In a small container, melt the coconut oil and maple syrup together. Pour into the food processor and pulse until well mixed.
  3. Press the crust into the bottom and sides of a 9-inch tart pan. Use the flat bottom of a cup to press hard.
  4. Bake crust in heated oven for 10-12 minutes until golden and firm. Remove from oven and let cool completely.
  5. To make Filling:
  6. In a medium mixing bowl, place the chopped chocolate and set aside. In a small saucepan, bring the coconut milk to boil gently. Pour the milk over the chopped chocolate and let stand for 2 minutes before stirring until smooth and creamy. Whisk in the vanilla extract.
  7. Pour the chocolate ganache into the cooled tart shell. Chill until set, at least three hours or overnight.
  8. Top with toasted coconut flakes, almonds, pistachios, coarse salt and fresh raspberries.
  9. Store leftovers refrigerated up to one week.

recipe adapted >>>>>  here

Friday, August 21, 2015

Keto Buffalo Chicken Meatballs

Keto Buffalo Chicken Meatballs | #Ketodietforbeginners #Ketobuffalochickenmeatballs #Ketolunchrecipes #Chickenphillycheesesteak #Ketodietrecipes #Nocarbdiets #Ketobuffalochickenmeatballs #Nocarbdiets #Ketodietrecipes #Ketodinner #Ketorecipeseasy #Cookingrecipes


Ingredients

  • FOR THE SUGAR SYRUP:
  • 1 ¼ cups granulated sugar
  • ¾ cup water
  • 1/3 cup honey
  • 1 Tablespoon lemon juice
  • 3 large strips lemon zest removed in large strips with vegetable peeler
  • 1 medium cinnamon stick
  • 5 whole cloves
  • 1/8 teaspoon table salt
  • FOR THE NUT FILLING:
  • 8 ounces blanched slivered almonds
  • 4 ounces walnuts
  • 1 ¼ teaspoons ground cinnamon
  • ¼ teaspoons ground cloves
  • 2 Tablespoons granulated sugar
  • 1/8 teaspoon table salt
  • EVERYTHING ELSE:
  • 1 cup unsalted butter melted
  • 1 pound frozen phyllo thawed

Instructions

  1. Preheat the oven to 400. Spray a sheet pan with non stick cooking spray or grease with Olive oil, coconut oil or butter. (I use Olive oil)
  2. In a large bowl, combine all ingredients, minus the buffalo sauce. Mix well.
  3. Use your hands to form 2″ balls, mixture will be sticky. If desired set out a small amount of almond or coconut flour to dust your palms with. I personally just pushed through it and made a mess all over my hands!
  4. Place meatballs on a sheet pan. Bake for 15 minutes or until center has reached 160º
  5. Remove meatballs from the oven. Place in a skillet or pot over medium low heat. Coat with buffalo sauce. Continue to cook just until sauce is warmed.
  6. Serve over pureed celery root or cauliflower that has been mixed with a ranch seasoning packet! Or eat as is.

recipe adapted >>>>>  here

Tuesday, August 18, 2015

Fudge Swirled Oreo Bottom Cheesecake Cupcakes

Fudge Swirled Oreo Bottom Cheesecake Cupcakes | #Applerecipes #Applecrisp #Appledesserts #Dessertrecipes #Cupcakecakes #Deliciousdesserts #Ketochickenrecipes #Ketocasserolerecipes #Bakedfishrecipes #Ketocrackchickencasserole #Tilapiarecipeshealthy #Lowcarbcasserolerecipes



Ingredients

  • 18 Double Stuff Oreos
  • 2 8oz packages cream cheese
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream
  • pinch salt
  • 1/4 cup hot fudge sauce


Instructions

  1. Preheat oven to 275 degrees F. Line a muffin tin with cupcake liners. Place an Oreo in the bottom of each one.
  2. In a large bowl, beat the cream cheese and sugar together until smooth. Beat in vanilla extract, eggs, sour cream, and salt. Continue beating until combined and smooth.
  3. Add a heaping tablespoon of cheesecake batter to each muffin cup.
  4. Warm the hot fudge sauce in the microwave for 20 seconds. Place a scant teaspoon of hot fudge into each cupcake. Add another tablespoon of cheesecake batter on top, filling the cupcake liner. Use a toothpick or butterknife to gently swirl the fudge into the cheesecake mix.
  5. Bake in the preheated oven for 22-25 minutes until filling is set. Cool completely in the tin before removing. Store in refrigerator.

  recipe adapted >>>>>  here



Rated 4.7/5 based on 108 customer reviews

Thursday, August 13, 2015

White Barbecue Chicken

White Barbecue Chicken | #Chickenseasoningrecipes #Chickenrubrecipes #Grilledchickenrecipeseasy #Cubanchicken #Dryrubforchicken #Seasoningmixes #Healthydinnerrecipes #Chickenpiccatawithlemonsauce #Easydinnerrecipes #Chickenparmesanmeatballs #Ketorecipes #Bakedchickenrecipes

Ingredients

  • 4 cups White Barbecue Sauce, see recipe here
  • 4 large skin-on, bone-in chicken breasts (ours were almost a pound each)
  • ¼ cup olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Prepare a double batch of the White Barbecue Sauce, recipe here. Use two cups as the marinade and reserve one cup to cook the chicken and one cup to serve on the side.
  2. Place the four breasts in a gallon zip lock bag with two cups of the White Barbecue Sauce and marinate four hours or overnight.
  3. Heat grill to high.
  4. Remove chicken from bag and discard marinade. Rinse the chicken and pat dry with paper towels.
  5. Brush three tablespoons of olive oil over the skin and sprinkle with the salt and pepper.
  6. Place skin down on the hot grill and cook two to three minutes just to give grill marks. Brush the back side with the remaining oil and flip. Cook two minutes.
  7. Move the chicken to an upper rack or a cooler side of the grill, skin up and lower the temperature to medium. The internal grill heat with cover closed should hover around 425 degrees F.
  8. Take the one cup of White Barbecue Sauce and brush a small amount onto the tops of the breasts. Cover grill and wait five minutes. Brush again and again close the lid and time five minutes.
  9. Do this one more time. (Each time you do this, the sauce cooks into the chicken and eventually the tops get crispy and caramelized.)
  10. After the final sauce goes on, cover the grill and cook another 10-20 minutes or until the internal temperature reaches 155 degrees F, using a probe thermometer. Total cooking time should be about 30 minutes but your time may vary based on the size of the breast.
  11. Remove to a platter, brush a little of the remaining sauce on top and let rest five minutes.
  12. Serve with the reserved cup of White Barbecue Sauce.

  recipe adapted >>>>>  here

Wednesday, August 12, 2015

Cilantro Lime Shrimp and Avocado Salad

Cilantro Lime Shrimp and Avocado Salad | #Watergatesaladrecipe #Chickenketorecipeseasy #Pistachiosalad #Pistachiopuddingdessert #Weightwatcherstomatocucumbersalad #Ambrosiasalad #Vegetarianrecipes #Stirfryrecipes #Cherrytomatorecipes #Panerasaladrecipes #Shrimpsaladrecipeseasy #Cilantrolimeshrimpsalad

Ingredients

  • Dressing:
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • 1/4 cup fresh lime juice ((approximately 2 limes)*)
  • 1 tsp. minced garlic ((approximately 2 cloves))
  • 1/4 cup freshly chopped cilantro (packed)
  • Additional Ingredients:
  • 1 lb. wild caught jumbo shrimp (cooked, peeled and deveined, chopped, 16-20 count)
  • 1/2 cup corn
  • 1/2 cup black beans (drained and rinsed)
  • 1 cup cherry tomatoes (halved (approximately 12-14))
  • 1/4 cup sliced red onion (more or less to taste)
  • 1 in large english cucumber (sliced lengthwise and thenhalf (or 2 small seedless cucumbers))
  • 2 avocados (peeled, pitted and chopped)
  • Garnishment:
  • black pepper (to taste)
  • pinch freshly chopped cilantro (aor two will do)
  • Lime juice (optional - to taste)

Instructions

  1. Combine ingredients for the dressing into a small bowl and whisk together until combined.
  2. In a large bowl, combine all ingredients until the 'Additional Ingredients' section, tossing in the chopped shrimp and avocado last.
  3. Add dressing to the shrimp avocado salad, tossing to coat. Serve immediately. This will keep in the fridge for up to 2 days, but is best when freshly made.
  4. Optional: add garnishment, to taste, of additional black pepper, lime juice, and cilantro.

recipe adapted  >>>>>  here

Friday, August 7, 2015

THE BEST EVER DEVILED EGGS

THE BEST EVER DEVILED EGGS | #Chickenandricecasserolerecipes #Easycasserolerecipes #Chickenricebroccolicasserole #Easycasserolerecipesfordinner #Quickdinnerrecipes #Quickandeasydinnerrecipes #Deviledeggsrelish #Ketoartichokerecipes #Cookingrecipes #Appetizerrecipes #Dinnerrecipes #Thanksgivingrecipes

Ingredients

  • 6 large eggs
  • 2 1/2 tablespoons mayonnaise
  • 1 1/2 tablespoons sweet pickle relish
  • 1 teaspoon prepared mustard
  • 1/8 teaspoon salt
  • dash of fresh black pepper
  • garnish: paprika

Instructions

  1. Place eggs in the bottom of a saucepan; add enough cool water to cover eggs.
  2. Bring to a boil; cover, remove saucepan from heat, and let stand 15 minutes.
  3. After 15 minutes, drain the water then fill the saucepan with cold water and ice. Allow to sit for 5 minutes.
  4. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
  5. Slice eggs in half lengthwise, and carefully remove yolks.
  6. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well.
  7. Spoon yolk mixture into egg whites.
  8. Sprinkle with a bit of paprika.

recipe adapted  >>>>>  here

Tuesday, July 28, 2015

Instant Pot Mac and Cheese

Instant Pot Mac and Cheese | #Monkeybreadinstantpot #Macandcheeserecipeinstantpot #Instantpotpressurecooker #Electricpressurecookerrecipes #Crockpotrecipes #Instapotrecipes #Instantpotrecipeseasy #Instapotrecipes #Instantpotmacandcheesebest #Ipmacandcheese #Instantpotrecipesmacandcheese #Bestinstantpotrecipes


Ingredients

  • 16 Ounces Uncooked Elbow Macaroni
  • 4 Cups Chicken Broth
  • 2 Tablespoons Butter
  • 1 Teaspoon Hot Pepper Sauce
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Salt
  • 2 Cups Shredded Cheddar Cheese
  • 1 Cup Shredded Mozzarella Cheese
  • 1/2 Cup Shredded Parmesan Cheese
  • 1/2 -1 Cup Milk

Instructions

  1. Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot.
  2. Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release.
  3. Stir in the cheeses and milk until smooth. Season as necessary to taste.

Recipe has been adapted from >>>>>  here

Sweet Crepes

Sweet Crepes | #Shrimprecipes #Foodrecipesfordinner #Crepesrecipeeasy #Tastyvideos #Quickdinnerideas #Sugarcookierecipeeasy #Ketopeanutbuttermugcake #Ketopeanutbutterrecipes #Lowcarbsnackssweet #Ketomicrowavedessert #Lowcarbmugcakemicrowave #Ketopeanutbutterdessert

Ingredients

  • 2 cups milk non-fat, reduced fat or whole milk
  • 1 1/3 cups flour
  • 4 eggs
  • 1/4 cup vegetable oil
  • 1 tbsp sugar
  • 1/3 tsp salt
  • butter for greasing the pan

Instructions

  1. Mix well (or blend) all the ingredients together, excluding the butter.
  2. Heat a lightly-buttered frying pan over a medium-high heat.
  3. Pour the batter onto the pan, using about 1/4 of a cup for each scoop.
  4. Tilt the pan and rotate it with a circular motion to help the batter spread evenly.
  5. Cook for about 1 minute per side on medium heat. Repeat until the batter is finished.

Recipe has been adapted from >>>>>  here