Wednesday, February 25, 2015

White Bean Chicken Chili

White Bean Chicken Chili | #Sugarfreebananamuffins #Bananabreadmuffinshealthy #Easyhealthybreakfast #Healthybananamuffinseasy #Shrimplinguinerecipe #Cleanbananamuffins #Whitebeanchickenchili #Whitechickenchilicrockpotrecipes #Salsaverdechicken #Salsaverdesoup #Chickenverdesoup #Salsaverdechickenchili


Ingredients

  • 3 jalapeno peppers
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 1/2 cups yellow onion, 1/4-inch dice
  • 1 tablespoon cumin
  • 1 1/4 pound boneless skinless chicken breasts
  • 1 cup roasted green chilies, canned, divided
  • 2 1/2 cups white beans, (2-15 oz canned) drained
  • 1 cup unsalted chicken stock, divided
  • 1 1/2 cups corn, (15 ounces canned)
  • 1 1/4 teaspoons kosher salt, more as needed
  • 1/4 teaspoon black pepper

Instructions

  1. Line a small baking sheet with foil.
  2. Turn on broil setting on the oven.
  3. Evenly space out the three jalapeños on the sheet tray.
  4. Place sheet tray on the highest rack in the oven. Roast the jalapeños until the skins brown and blister, turning over as needed to get all the sides roasted, about 15 minutes.
  5. Place the roasted chili’s in a small bowl and cover tightly with plastic wrap. Allow the chilies to come to room temperature; the trapped heat will make the skins easier to peel.
  6. Once cooled, remove the skin and stems. If you like a very spicy chili, leave the seeds, for a more mild chili remove the seeds and discard. Set the jalapeños aside.
  7. In a large microwave-safe bowl add olive oil, diced onions, minced garlic, and cumin. Stir to combine.
  8. Microwave for 3 minutes, stir and cook another 2 minutes until onions are tender. Add to slow cooker.
  9. Add chicken breasts, ½ cup of the roasted chilies, corn, 1 cup of the white beans, ½ cup chicken stock to the slow cooker.
  10. In a blender, puree ½ cup roasted green chilies, roasted jalapeños, 1 cup beans, and ½ cup chicken stock until smooth, 45 seconds. Add to slower cooker.
  11. Add salt and pepper to slow cooker.
  12. Cover and cook on high for 3 hours, or low for 6 hours.
  13. Remove chicken and shred or cut into cubes.
  14. Add back to slow cooker and stir to combine. Taste chili and season with more salt and pepper as needed. Serve chili with toppings as desired.

RECIPE ADAPTED  >>>>>  here

Monday, February 23, 2015

ASPARAGUS PASTA SALAD

ASPARAGUS PASTA SALAD | #Coldpastasaladrecipes #Steakfajitapastasalad #Chickenpastasalad #Orzopastasalad #Summerpotluckrecipes #Summerpastasalad #Asparagusrecipes #Sundriedtomatorecipes #Pestopastasaladrecipes #Pastarecipeshealthy #Sundriedtomatopasta #Asparaguspastasalad

Ingredients

  • 8 oz. penne pasta, uncooked
  • 1 lb. asparagus, trimmed and cut into 2 inch pieces
  • 1 cup halved cherry tomatoes
  • 1/3 cup thinly sliced purple onion
  • For the dressing:
  • 1/3 cup plain greek yogurt
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp freshly chopped parsley
  • 1 tsp sugar
  • 1 tsp lemon zest
  • salt and pepper to taste

Instructions

  1. Boil the pasta for 12 minutes then add the cut asparagus to the boiling water. Cook for an additional 2 to 3 minutes and then drain pasta and asparagus in a strainer and run under cold water until pasta and asparagus have cooled. Drain completely and place in a large bowl.
  2. Add in the tomato and onion and toss to coat.
  3. Meanwhile whisk together all the ingredients for the dressing and pour over pasta. Stir to coat. Serve chilled. Enjoy!

recipe adapted >>>>>  here

Thursday, February 19, 2015

Classic Glazed Donuts

Classic Glazed Donuts | #Howtomakedonuts #Homemadedoughnutrecipe #Tastyvideosdesserts #Howtomakedoughnutsrecipes #Homemadeblueberrycheesecake #Deliciousdesserts #Glazeddonutrecipe #Bakeddonutrecipes #Airfryerdonutrecipes #Doughnutrecipe #Dessertrecipes #Sweetbread

Ingredients

  • Donut
  • 1 ½ cups milk (360 mL), warm to the touch
  • 1 cup sugar (200 g)
  • ½ oz yeast (15 g)
  • 1 stick unsalted butter, soft
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 5 cups flour (625 g), sifted
  • 1 tablespoon vegetable oil
  • shortening, for frying
  • Glaze
  • 3 cups powdered sugar (360 g)
  • 1 cup dry milk powder (70 g)
  • 1 tablespoon vanilla extract
  • ½ cup water (120 mL), hot

Instructions

  1. In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
  2. In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
  3. Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
  4. Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
  5. Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
  6. Let the dough rise in a warm place for an hour, or until doubled in size.
  7. Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
  8. Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
  9. Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
  10. Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
  11. Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
  12. In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
  13. Strain the glaze through a fine-mesh sieve to remove any lumps.
  14. Dunk the donuts in the glaze or drizzle the glaze on top.
  15. Enjoy!

recipe adapted >>>>>  here

Saturday, February 14, 2015

Paleo Whole30 Sausage Gravy

Paleo Whole30 Sausage Gravy | #Whole30recipes #Wholefoodrecipes #Healthyrecipes #Whole30diet #Paleowhole30 #Realfoodrecipes #Glutenfreerecipes #Ketopepperonichips #Whole30salmoncakes #Ketosnackseasy #Whole30salmoncakes #Ketorecipessnacks



Ingredients

  • 1 pound breakfast sausage make sure there is no added sugar
  • 1 teaspoon dried sage
  • 1 teaspoon fennel seed
  • 3 tablespoons fat of choice if needed
  • 1 tablespoon almond flour
  • 2 tablespoons tapioca flour
  • 2 1/2-3 cups almond milk
  • 4 medium organic russet potatoes diced and pan fried


Instructions

  1. In a large skillet brown breakfast sausage over medium heat. Add the sage and fennel while it's cooking. Once it's cooked, transfer it to a plate or bowl.
  2. Add some fat to the pan if there isn't already any left from the sausage. You'll want about 3 tablespoons total. You can use coconut oil, ghee, bacon grease, or whatever your preferred fat is.
  3. Stir in the almond and tapioca flour and mix it well with the fat- still on medium heat.
  4. Stir in the milk and cook until sauce has thickened. Use a whisk if necessary.
  5. Mix the sausage back in and serve immediately over potatoes.

RECIPE ADAPTED  >>>>>  here



Rated 4.7/5 based on 637 customer reviews

Thursday, February 12, 2015

CAJUN SALMON

CAJUN SALMON |  #Seafoodlasagna #Seafoodlasagnarecipe #Healthydinnerrecipes #Ketosalmonrecipes #Tilapiarecipeshealthy #Shrimplasagnarecipe #Grilledsalmonrecipes #Grilledlobstertailrecipe #Bbqlobstertails #Grilledsalmonwithavocadosalsa #Grilledseafoodrecipes #Tuscanbuttersalmondelish


Ingredients

  • 2-3 salmon fillets skin on (about 1 lb.)
  • 1 tbsp. olive oil
  • 3 tbsp. butter divided
  • 3 garlic cloves minced
  • 1/2 cup white wine your favorite kind
  • 2 tbsp. chopped parsley
  • 2 tbsp. lemon juice
  • 1 tbsp. Cajun seasoning or to taste
  • Salt & pepper to taste

Instructions

  1. Season the salmon fillets with salt, pepper, and Cajun seasoning.
  2. Heat the oil in a medium, non-stick skillet over medium heat. Cook the salmon fillets flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove them from the pan and set aside.
  3. To the same pan, add 1 tablespoon of butter and garlic. Cook for 1 minute. Add the wine and cook for about 5 minutes, until it is reduced by more than half.
  4. Stir in the remaining butter, parsley, lemon juice, and a pinch of Cajun seasoning. Bring to a gentle simmer.
  5. Return the salmon to the pan, and cook for another 2-3 minutes.

recipe adapted >>>>>  here

Friday, February 6, 2015

Smores Cookie Cups

Smores Cookie Cups | #Smoresdessert #Saltedcaramelchocolatecake #Summertreats #Summerbbqdesserts #Summercookies #Grahamcrackercookiedough #Dessertrecipes #Smoresbars #Smorescookiecups #Smoresdessert #Smoresstuffedcookies #Fooddeserts

Ingredients

  • 1 cup graham cracker crumbs
  • 1 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (use 1/2 teaspoon if using unsalted butter)
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 12 large marshmallows, cut in half
  • 2 Hershey's (1.55 oz each) chocolate bars

Instructions

  1. Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.
  2. In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside.
  3. In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined.
  4. Add in egg and vanilla extract. Mix well.
  5. Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly.
  6. Scoop dough into the mini muffin tins. Fill them full and press down slightly so the dough is even on top. You will have the perfect amount of dough to fill all 24 mini muffin tins.
  7. Bake for 8 minutes. They will look like they're not done, but trust me, they'll be perfect.
  8. Immediately after baking, take a teaspoon size measuring spoon and press into the dough. You want to make an indent for the marshmallow to sit in. Place a half of marshmallow into each indent in the muffin cups. Sticky side of the marshmallow down.
  9. Let cool for 20 minutes.
  10. Place one square of chocolate on top of each marshmallow.
  11. Turn the oven broiler to high. Place muffin tin pan under the broiler for 1-2 minutes. Watch carefully. This toasts the marshmallows fast.
  12. Let cool for about 10 minutes and eat right away for a warm, gooey s'more or let cool completely.
  13. ** If you don't want the chocolate very melted (like what is pictured) broil the pan with the marshmallows first, and then immediately after taking out of the oven, press one chocolate on top of each toasted marshmallow. The chocolate is more of a softer chocolate that retains it's shape almost perfectly when you do it this way. I have made these both ways and either way is delicious.**

RECIPE ADAPTED  >>>>>  here

Wednesday, February 4, 2015

Cheeseburger Tater Tot Casserole

Cheeseburger Tater Tot Casserole #dinner #recipe #Yummydinners #Yummydinnerrecipes #Hamburgertatertotcasserolerecipes #Easygoulashrecipes #Yummydinnerideas #Simpleweeknightdinners

Ingredients

  • 2 pounds extra lean ground beef, browned
  • 1 can reduced fat cream of mushroom soup
  • 1 8 oz tub of reduced fat sour cream
  • 1 cup grated cheddar cheese
  • 1 package of frozen tater tots

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray 9 x 13 inch pan with cooking spray.
  3. Layer the beef of the bottom of the pan.
  4. In a small bow, mix the sour cream and cream of mushroom soup. Then spread on top of the beef.
  5. Layer the cheese on top of the sour cream mixture.
  6. Layer the tater tots on top of the cheddar.
  7. Bake covered for 45 minutes. Uncover and bake for 15 more minutes.
  8. Serve with ketchup and mustard for that cheeseburger taste!

recipe adapted >>>>>  here