Friday, June 26, 2015

Pizza Stuffed Portobello Mushrooms

Pizza Stuffed Portobello Mushrooms | #Zucchinichipsbaked #Pizzastuffedmushrooms #Coolranchzucchinichips #Lowcarbranchburgerbowls #Zucchinichipsdehydrator #Cucumberchipsbaked #Zucchinirecipes #Portobellomushroompizza #Cookingrecipes #Dinnerrecipes #Healthyrecipes #Lowcarbrecipes



Ingredients

  • 4 Portobello Mushrooms (see notes)
  • 4 tbsp Pizza Sauce
  • 4 tbsp Cheddar, grated (or cheese of choice)
  • 12 small slices Chorizo
  • 4 tbsp Mixed Peppers, finely diced
  • 4 tsp Onion, finely diced
  • 1 tsp Italian Herbs
  • Salt & Black Pepper
  • Olive Oil


Instructions

  1. Preheat oven to 200c (390f).
  2. Remove stalks from the mushrooms and scrape out the gills with a teaspoon. Lightly coat with Oil and give a good seasoning of Salt and Pepper. Grab a toothpick/cocktail stick and pierce the mushroom 4-5 times. This will allow moisture to drip out during cooking.
  3. Place on a rack over a pan to catch the moisture that leaves. Bake for around 6-10 minutes or until they just begin to wilt and produce water. You want to ensure some moisture leaves, but not until they completely wilt flat. Use your best judgement based on the size of your mushrooms.
  4. Drain away/soak up the excess moisture then finish building your masterpiece. Use a first layer of Pizza Sauce, then Cheese, then evenly sprinkle the rest of your toppings and finish with a dusting of Italian Herbs. Pop back in the oven and grill/broil for a few minutes until the cheese starts to crisp.
  5. Enjoy! Oh and maybe grab some napkins. That cheese is gonna be oozey.

recipe adapted  >>>>>  here



Rated 4.7/5 based on 166 customer reviews

Sunday, June 21, 2015

Impossible Peach Blueberry Pie

Impossible Peach Blueberry Pie | #Peachrecipes #Peachpierecipes #Summerpies #Summerbaking #Peachandraspberrypie #Fallpies #Steakbites #Beefrecipes #Healthysteakrecipes #Cajunfood #Steakmeals #Dinnerrecipessteak



Ingredients

    Pie crust:
    • 1 1/3 cups all-purpose flour
    • ¼ teaspoon salt
    • 2 teaspoons sugar
    • ½ cup cold unsalted butter cut in small cubes
    Filling:
    • 3–4 medium peaches
    • 1 ¼ cups fresh blueberries
    • 3 eggs
    • ¾ cup+ 2 Tablespoons whole milk
    • ½ cup all-purpose flour
    • ½ cup sugar
    • 2.5 tablespoons unsalted butter-melted and slightly cooled
    • 1 ½ teaspoons vanilla
    • 2 Tablespoons sanding sugar
    • For serving:
    • Whipped cream or vanilla ice cream

    Instructions

    1. To make the crust, in food processor pulse flour with sugar and salt, then add cubed chilled butter and pulse until it resembles coarse meal. If you don’t have the food processor use pastry blender or fork.
    2. Add 2 tablespoons ice water into the mixture and pulse. If necessary, add (one by one) two more tablespoons ice water and pulse. The mixture should hold together when squeezed but do not overmix, it should look crumbly. Shape the dough into a disc and wrap, set in the fridge at least 1 hour (you can store it overnight in the fridge).
    3. Dust the work surface with flour and roll out the dough to make 12-13 inches circle, transfer it in 10 inches pie dish, fold the edges and crimp with your finger. Set in the fridge while prepare the filling.
    4. To make the filling, mix together eggs, milk, flour sugar, melted butter and vanilla. The mixture will be very thin.
    5. Slices peaches in half, remove the stone and slice each half in thin slices. Gently transfer sliced peach half and place in pie crust (watch to slices maintain the shape of peach halves) Place half of one peach in the center of the pie crust and remaining 5 or 6 sliced halves of peaches arrange around the center.
    6. Pour half of the filing mixture gently around the peaches. Scatter half of the blueberries between the peaches. Pour remaining filling and to with remaining blueberries.
    7. Sprinkle with sanding sugar on top.
    8. Bake for 35-40 minutes at 350 F or until it’s set, but still just slightly jiggly. It will completely as it cools.

    recipe adapted >>>>>  here

    Monday, June 15, 2015

    Chicken Fried Rice

    Chicken Fried Rice | #Chicken #Fried #Rice #Quickandeasydinnerrecipes #Friedricerecipe #Foodrecipesfordinner #Easypeachcobblerrecipe #Chickenfriedricerecipe #Chickenfriedriceeasy #Chickenfriedricerecipe #Healthychickenfriedrice #Whitericerecipes #Dinnerideasfamilyweeknight #Bestchickenfriedrice  #Leftoverricerecipes

    Ingredients

    • 3 cups cooked jasmine rice preferably left over rice. Brown rice is fine too
    • 1/2 lb boneless skinless chicken breasts diced into 3/4-inch pieces
    • 2 Tablespoons butter divided
    • 1 1/2 cups frozen peas and carrots
    • 1/2 yellow onion diced
    • 2 green onions chopped
    • 2 cloves garlic finely minced
    • 2 eggs
    • 3 1/2 Tablespoons tamari (gluten free) or low-sodium soy sauce
    • 1 Tablespoon sesame oil
    • Salt and freshly ground black pepper

    Instructions

    1. Preheat a large skillet or wok over medium-high heat.
    2. Add 1/2 Tablespoon butter to the pan.
    3. Add the chicken, salt and pepper generously, and cook until chicken is cooked through, about 6 - 7 minutes.
    4. Put the cooked chicken on a clean plate, and set aside.
    5. Add a tablespoon of butter to the pan.
    6. Cook the onions, carrots and peas until tender, about 4 minutes.
    7. Add the garlic and cook one more minute.
    8. Push the veggies aside, and scramble the eggs on the empty side of the pan.
    9. Stir everything together, and add the last 1/2 tablespoon butter to the pan.
    10. Add the rice, green onions, soy sauce and chicken and combine.
    11. Allow the rice to "fry" and get a little toasty by leaving it alone for a minute.
    12. Stir everything up, and allow the rice to sort of crisp up again.
    13. Turn off the heat, and add the sesame oil.
    14. Stir to combine.
    15. Serve immediately.

    recipe adapted  >>>>>  here

    Wednesday, June 10, 2015

    Blueberry Hand Pies

    Blueberry Hand Pies | #Blueberry #Oatmeal #CrumbleBars #Ketobreakfastrecipes #Lowcarbblueberryrecipes #Ketoblueberrymuffins #Lowcarbbreakfastrecipes #Blueberryketorecipes #Ketoproteinbars #Easydessertrecipes #Blueberrypiecookies #Blueberrysconeseasy #Blueberrymuffinshealthy #Nobakeblueberrydessert #Blueberryhandpies





    Ingredients

    • Crust:
    • 1 cup cold butter cubed
    • 2 ½ cups unbleached all purpose flour
    • 1 teaspoon salt
    • 1 tablespoon sugar
    • 1/3 cup ice water
    • Filling:
    • 1 ½ cups blueberries
    • 2 tablespoons sugar
    • 3 tablespoons corn starch
    • 1 tablespoon lemon juice
    • 1 egg for egg wash
    • Glaze:
    • 2 cups powdered sugar
    • ¼ cup lemon juice

    Instructions

    1. In a food processor, add the flour, salt, and sugar. Cube the cold butter into little cubes and add to the flour. Place the lid onto food processor and pulse until the butter is the size of peas.
    2. Fill a glass with water and add ice, then measure out 1/3 cup of cold water.
    3. Slowly add to the food process a tablespoon at a time, pulsing in between each addition. Once it’s all been added, pulse until the dough comes together. If it’s still dry, pulse a little longer until the dough forms. Divide the dough in half.
    4. Place a piece of Reynolds Wrap onto a clean surface and place half the dough onto the wrap. As you rap the dough, form it into a disc. Repeat with the other half of the dough. Place in the refrigerator for at least 1 hour.
    5. Right before you pull the dough out of the refrigerator, prepare the blueberries. In a medium bowl toss the blueberries with sugar, corn starch, and lemon juice. Set aside.
    6. Make an egg wash by beating one egg a small bowl, set aside.
    7. Remove one disc of dough from the refrigerator. Sprinkle a few tablespoons of flour onto a clean surface. Roll out the dough until it’s ¼ inch thick. Using a 4-inch cookie cutter, cut out circles, place on a baking sheet lined with parchment paper. Roll the leftover dough back out and cut out more pieces. (I recommend rolling out the second disc of dough right before they are ready to go into the oven. If you choose to roll them out all at once, keep the pieces in the refrigerator until they are ready to bake.)
    8. Brush the edges of each circle with egg wash. Place 1-2 tablespoons of blueberries in the middle of one piece of dough. Place the second piece on top. Use a fork to seal the edges. Brush the tops with egg wash.
    9. Bake at 400 degrees for 15-20 minutes until golden brown. Remove from oven and transfer to a cooling rack.
    10. To make the glaze, whisk the powdered sugar and lemon juice together. Drizzle over the top of each pie. Let cool before serving.

    recipe adapted  >>>>>  here

    Tuesday, June 9, 2015

    BOMB ASS BUFFALO CAULIFLOWER TACOS

    BOMB ASS BUFFALO CAULIFLOWER TACOS | #Cookingrecipes #Veggierecipes #Meatlessmeals #Vegetarianveganrecipes #Vegetariandishes #Wholefoodrecipes #Vegetarianrecipesdinnerhealthy #Vegetarianrecipeshealthyeasy #Veganrecipeshealthy #Vegetariandishes #Wholefoodrecipes #Vegandishes



    Ingredients

    • Pesto Cream Sauce -
    • 1/2 cup raw cashews
    • 1/2 cup unsweetened coconut milk
    • 1 small garlic clove
    • 1 cup fresh basil leaves
    • Sea salt and pepper to taste
    • Buffalo Cauliflower -
    • 1 large head of cauliflower (Don't cut the florets too small)
    • 1 cup oat flour
    • 1 tsp garlic powder
    • 1/4 tsp smoked paprika
    • 1/8 tsp black pepper
    • 2 cups unsweetened coconut milk (from a carton)
    • 1 1/2 cups panko breadcrumbs
    • 2 cups Frank's buffalo sauce



    Instructions

    1. Pesto Cream Sauce -
    2. Add all the pesto ingredients to a high powered blender and blend on high until smooth and creamy. Store in the fridge until you're ready to serve.
    3. Buffalo Cauliflower -
    4. Preheat the oven to 425 degrees. Cut large florets off the head of cauliflower.
    5. In a large mixing bowl, combine the oat flour, garlic powder, black pepper, smoked paprika, and coconut milk. Mix until the lumps have dissolved. Add the large cauliflower florets to the bowl with the wet ingredients and mix to coat every nook and cranny of the cauliflower.
    6. Pour the breadcrumbs into a small bowl. Use tongs to pull each piece of cauliflower out of the batter, tap the side lightly to get rid of any excess, and then dip each piece in the breadcrumbs and place it on a parchment lined tray. Bake for 15 minutes.
    7. Remove the tray from the oven. Carefully, put the cauliflower bites into a big bowl and pour the buffalo sauce over the top and gently mix it to coat each piece.
    8. Return the coated cauliflower florets back onto the tray and bake it for an additional 10-12 minutes or until cauliflower bites are crispy. Then build your tacos!

    recipe adapted  >>>>>  here


    Friday, June 5, 2015

    SLOW COOKER CHOCOLATE LAVA CAKE

    SLOW COOKER CHOCOLATE LAVA CAKE | #Crockpotdessertrecipes #Crockpotapplecobbler #Slowcookerapplecrisp #Crockpotrecipesdesserts #Slowcookerapplecobbler #Crockpotapplecobbler #Chocolatelavacakeincrockpot #Crockpotdessertrecipes #Crockpotapplecobbler #Slowcookerrecipes #Crockpotrecipesdesserts #Slowcookerapplecobbler



    Ingredients

    • 1 15.25- oz box chocolate cake mix
    • 1 1/4 cups whole milk
    • 1/2 cup vegetable oil
    • 3 eggs beaten
    • 1 3.9- oz box instant chocolate pudding not cook & serve
    • 2 cups cold whole milk
    • 1 12- oz bag milk chocolate chips semi-sweet can also be used
    • Parchment paper


    Instructions

    1. Line a slow cooker (4 quart or larger) with parchment paper. Liberally spray the parchment paper lining with nonstick spray.
    2. In a large mixing bowl, combine the cake mix, 1 1/4 cups milk, oil and eggs. With an electric mixer, mix on low for 1 minute. Increase the speed to medium, and continue to mix for 2 - 3 minutes or until the batter is smooth and glossy. Pour the cake batter into the prepared slow cooker.
    3. In a medium bowl, combine the pudding and 2 cups milk. With an electric mixer, beat on medium-low for 3-4 minutes or until the pudding thickens. Pour the pudding over the cake batter. Do not stir.
    4. Sprinkle the chocolate chips over the pudding. Do not stir.
    5. Put the lid on top of the slow cooker. Cook on low for 2 1/2 hours or until the top of the cake is set.
    6. Serve in individual bowls with vanilla ice cream!

    RECIPE ADAPTED  >>>>>  here



    Rated 4.4/5 based on 153 customer reviews

    Chocolate Covered Banana Cupcakes

    Chocolate Covered Banana Cupcakes | #Cupcakeflavors #Limerecipes #Bakingideas #Minidesserts #Cupcakecakes #Cakerecipes #Cupcakemuffins #Cupcakecakes #Cakecookies #Yummycupcakes #Buttercream #Funcupcakes




    Ingredients

    • For Cupcakes:
    • 3 ripe bananas mashed
    • 1 cup sugar
    • 2 eggs
    • 3/4 cup vegetable oil
    • 2 cups all-purpose flour
    • 2 teaspoons baking soda
    • 1 teaspoon vanilla extract
    • 1 tablespoon buttermilk powder or substitute 3 tablespoons buttermilk for buttermilk powder and water
    • 2 tablespoons water
    • 10 oz. Ghirardelli Dark Chocolate Melting Wafers or other dark chocolate candy melts
    • dried banana chips for decoration
    • For Buttercream
    • 2 sticks unsalted butter softened
    • 1 pound confectioner's sugar
    • 1/2 cup cocoa powder I like Nestle
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 1/2 teaspoon salt
    • 1/4` cup milk, half and half or cream


    Instructions

    1. For Cupcakes :
    2. Preheat oven to 300 degrees F.
    3. In a medium bowl combine flour, baking soda and buttermilk powder.
    4. In a medium bowl, beat banana and sugar until smooth. Add eggs and beat until combined. Beat in vegetable oil, vanilla and water.
    5. Pour wet ingredients into dry. Stir until just combined. Pour a scant 1/4 cup of batter into 16 muffin papers in a cupcake pan.
    6. Bake until a toothpick in the center comes out clean, about 25 minutes.
    7. For Chocolate-Almond Buttercream :
    8. Meanwhile, put the butter, cocoa, powdered sugar, salt, cream, and extracts in the bowl of your stand mixer. Beat on low until ingredients start to come together then turn up to medium-high and beat for 2-3 minutes. Then turn down to low and let run for about a minute to get rid of air bubbles.
    9. To Assemble Cupcakes :
    10. Once cupcakes have cooled, melt the chocolate in the microwave according to the package directions. Once it is melted and smooth, dip each cupcake into the chocolate, turning it as you go to make sure you're getting all the way to the edge of the cupcake paper. While it's still upside-down, remove some of the excess with the tines of a fork. Don't worry if you leave a small mark in the top of the cupcake, the frosting will cover it. Set aside to let the chocolate set, about 10 minutes.
    11. Using a 1M tip or a ziplock with the corner cut off, pipe wide rosettes onto the top of the cupcake, starting in the middle and working outwards. Top each cupcake with a dried banana chip. Allow the frosting to set for 15-20 minutes before moving to your serving tray or storage container.

    recipe adapted  >>>>>  here


    Wednesday, June 3, 2015

    Lemon Blueberry Bundt Cake

    Lemon Blueberry Bundt Cake | #Lemon #Blueberry #Bundt #Cake #LemonCake #BlueberryCake #Blueberrylemonpoundcakeeasy #Blueberrylemonbundtcakerecipes #Lemonblueberrybundtcakerecipes #Blueberrylemonpoundcakerecipe #Lemonblueberrycakebox #Dessertrecipes #Lemonblueberrybundtcake #Buntcakerecipes #Lemonblueberrypoundcake #Whitechocolateraspberrybundtcake #Blueberrycakerecipes #Lemonblueberrybread


    Ingredients

    • 2 3/4 cups flour
    • 1 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup butter
    • 2 cup sugar
    • 4 large eggs
    • 3 tablespoons lemon juice about 2 large lemons
    • 2 tablespoons lemon zest about 2 large lemons
    • 1 teaspoon vanilla
    • 1 cup sour cream
    • 3 cup blueberries mix with 2 tablespoons flour.
    • Icing
    • 1 1/2 tablespoons butter, melted
    • 2 cups powdered sugar
    • 1/3 cups lemon juice
    • pinch salt
    • 1 tablespoon lemon zest

    Instructions

    1. Preheat the oven to 350 degrees.
    2. Grease and flour a bundt pan.
    3. Mix together the flour, baking powder, baking soda, and salt. Set aside.
    4. Beat the butter and sugar on medium-high for about 3 minutes.
    5. Add your eggs 1 at a time, beating after each addition.
    6. Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
    7. Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.
    8. Gently fold in the blueberries.
    9. Spread the batter into the prepared bundt pan. 
    10. Bake for 60 minutes, check for doneness. If a knife in the center doesn’t come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn’t cooked, cover the top with aluminum foil to keep from burning)

    Icing

    • Beat the powdered sugar, lemon juice, salt, and zest together.
    • Slowly beat in the melted butter into the sugar and lemon combo. Beat until combined well.
    • Let cool a bit until the desired consistency for pouring.
    • Pour over your cake, let cool.

    recipe adapted >>>>>  here

    Tuesday, June 2, 2015

    Grilled Mozzarella Sandwich

    Grilled Mozzarella Sandwich #HEALTHY #SANDWICH #VEGETARIAN #Vegetarianmeals #Tomatoesrecipes #Veggiesides #Tomatozucchinibake #Meatlessmealshealthy #Veggiecasserole #Foodrecipes #Healthydinnerrecipes #Vegetarianrecipes #Quickandeasydinnerrecipes #Salmonrecipesbaked #Sandwichrecipes

    Ingredients

    • For the Sandwich
    • 4 slices sourdough bread
    • 4 oz mozzarella cheese sliced
    • 1 large tomato sliced
    • 2 oz roasted red peppers jarred
    • For the Pesto
    • 1/2 cup fresh basil leaves
    • 2 cloves garlic peeled
    • 2 tablespoons walnuts
    • 2 tablespoons grated Parmesan
    • Salt and pepper to taste
    • 1/4 cup olive oil

     

    Instructions

    1. To make the pesto, place the basil, garlic, walnuts and Parmesan cheese in the food processor; season with salt and pepper, to taste, and blend. While the food processor is on, pour the olive oil slowly into the mixture in order to allow the olive oil to emulsify.
    2. Spread the pesto equally on the 4 slices of bread and place the bread on the panini maker or in a toaster oven for 2 minutes.
    3. Then place the mozzarella cheese, tomatoes and roasted red peppers on top of bread slices and allow the cheese to melt and the veggies to soften.
    4. Once the cheese melts, close the sandwich, cut and serve immediately

    recipe adapted >>>>>  here