Tuesday, March 29, 2016

Cinnamon Apple Overnight Oats

Cinnamon Apple Overnight Oats | Strawberrybananaovernightoats Cinnamonappleovernightoats Frenchtoastovernightoats Oatmealrecipes Breakfastrecipes Healthysnacks Overnightoatsinajar Vanillaalmondovernightoats Bananaovernightoats Frenchtoastovernightoats Oatmealrecipes Breakfastrecipes

Ingredients

  • 1/2 cup Silk® Almondmilk
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup plain Greek yogurt
  • 1/4 cup unsweetened applesauce , or freshly grated apple
  • 1/2 teaspoon ground cinnamon
Cinnamon Apple Overnight Oats | Strawberrybananaovernightoats Cinnamonappleovernightoats Frenchtoastovernightoats Oatmealrecipes Breakfastrecipes Healthysnacks Overnightoatsinajar Vanillaalmondovernightoats Bananaovernightoats Frenchtoastovernightoats Oatmealrecipes Breakfastrecipes

Instructions

  1. Add all ingredients to a container with a lid.
  2. Fasten lid and shake until combined.
  3. Refrigerate overnight, or for at least 3 hours. Serve cold or warm!
Cinnamon Apple Overnight Oats | Strawberrybananaovernightoats Cinnamonappleovernightoats Frenchtoastovernightoats Oatmealrecipes Breakfastrecipes Healthysnacks Overnightoatsinajar Vanillaalmondovernightoats Bananaovernightoats Frenchtoastovernightoats Oatmealrecipes Breakfastrecipes

Recipe adapted >>>>>  here

Saturday, March 26, 2016

1-BOWL GLUTEN-FREE BANANA BREAD

1-BOWL GLUTEN-FREE BANANA BREAD | #Paleopumpkin #Paleofallrecipes #Glutenfreebaking #Glutenfreedesserts #Glutenfreecooking #Foodswithgluten #Gfbananabread #Glutenfreepumpkinrecipes #Glutenfreebananabreadeasy #Dairyfreepumpkinmuffins #Glutenfreedairyfreebananabread #Gfpumpkinmuffins

Ingredients

  • 3 medium ripe bananas (~1 1/2 cups or 337 g)
  • 1/2 tsp pure vanilla extract
  • 1 egg (or sub 1 chia or flax egg)*
  • 3 Tbsp (45 ml) grape seed or coconut oil, melted
  • 1/4 cup (50 g) organic cane sugar
  • 1/4 cup packed (55 g) organic brown sugar
  • 2-3 Tbsp (63-84 g) maple syrup, depending on ripeness of bananas (or sub honey)
  • 3 1/2 tsp baking powder
  • 3/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup (180 ml) unsweetened almond or dairy-free milk
  • 1 1/4 cup (137 g) almond meal
  • 1 1/4 cup (200 g) gluten-free flour blend
  • 1 1/4 cup (112 g) gluten-free oats

Instructions

  1. Preheat oven to 350 degrees F (176 C) and line a 9x5-inch loaf pan with parchment paper.
  2. Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
  3. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
  4. Let cool completely before cutting or it will be too tender to hold form.
  5. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.

recipe adapted >>>>>  here

Friday, March 25, 2016

Baked Apple Cider Donuts

Baked Apple Cider Donuts | #Pumpkinrecipes #Appleciderdoughnutrecipe #Donutholesrecipe #Churrodonutrecipe #Homemadedonutsrecipebaked #Chocolatebakeddonutrecipes #Appleciderdonutsrecipebaked #Bakedappleciderdonutsrecipe #Bakeddoughnutrecipes #Appleciderdoughnutrecipe #Applecidercupcakeswithbrownsugar #Applecinnamondonutrecipe
 

Ingredients

  • Donuts
  • 10 Tablespoons unsalted butter, melted
  • 1/2 cup light brown sugar
  • 1/2 granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup buttermilk
  • 2 cups apple cider (reduced to 3/4 cup)
  • 3 teaspoons baking powder
  • 2 1/2 cups all-purpose flour
  • 3 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • pinch salt
  • Topping
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup granulated sugar

Instructions

  1. Preheat oven to 350°. Spray a donut pan with cooking spray and set aside.
  2. Before you begin, you will need to reduce the apple cider. Pour apple cider in a small saucepan a simmer on low-medium heat for 15-20 minutes or until the cider reduces down to 3/4 cup. Once it is reduced, set it aside to cool.
  3. In a large bowl, whisk together the flour, baking powder, pinch of salt, cinnamon and nutmeg and set aside.
  4. In a separate bowl, mix the melted butter and sugars together until smooth. Add in the eggs and vanilla and stir until completely combined. Pour in the buttermilk and apple cider and mix until smooth. Stir in the flour mixture and mix until just incorporated. Do not over mix or donuts will be tough.
  5. Pour the batter into a ziploc bag and snip off one corner. This makes it much easier to pour into the donut wells. Pour batter into prepared pan about 3/4 to the top of each well. Bake for 14-15 minutes or until the tops are firm and spring back slightly when you touch them. Do not over bake or you will have dry donuts.
  6. When done, remove donuts from the oven and let them cool in the pan for 5 minutes then remove them carefully and place on a wire rack to cool until they are warm to the touch so you are able to handle them. While they are cooling, get your butter + cinnamon sugar topping ready.
  7. In a small bowl, melt butter in the microwave. Set aside.
  8. In a separate bowl, mix together the cinnamon and sugar. Set aside.
  9. Once donuts are cool enough to be handled, dip the tops into the melted butter and then quickly into the cinnamon sugar mixture. Repeat for the entire batch of donuts.
  10. These Apple Cider Donuts are best served fresh the same day, but will stay soft for up to 2 days stored in an airtight container. If they get a bit firm, you can reheat in the microwave for a few seconds to soften them up and they are good as new.

recipe adapted  >>>>>  here

Thursday, March 24, 2016

FRESH VEGGIE ROLLS WITH PEANUT GINGER SAUCE RECIPE

FRESH VEGGIE ROLLS WITH PEANUT GINGER SAUCE RECIPE | #Puffpancakerecipe #Pancakerecipeeasy #Ketocrackchickencasserole #Lowcarbcrackchickencasserole #Chickencordonbleucasserole #Germanovenpancakerecipe #Springrollrecipe #Cookingrecipes #Healthyrecipes #Yummyfood #Vietnameserecipes #Asianrecipes

Ingredients

  • 1 avocado, sliced
  • 1 medium carrot, peeled and sliced into 1/4" matchsticks
  • 1/2 cucumber, peeled and sliced into 1/4" matchsticks
  • 1 small head of lettuce, inner leaves only (I used red leaf)
  • 8 rice paper sheets, round
  • 8 ounces of rice noodles or soba noodles
  • Peanut Ginger Sauce
  • 1/3 cup water
  • 3 tbsp peanut butter
  • 2 tbsp soy sauce or amino acids
  • 1 tsp sugar
  • 1/4 tsp ground ginger
  • 1/8 tsp red pepper flakes
  • 1 garlic clove, minced

Instructions

  1. Cook rice noodles according to package (most you soak in hot water for 6-8 minutes). Then rinse under cold water and set aside.
  2. In a small saucepan, add all peanut sauce ingredients and stir until combined and thickened over medium heat; approximately 5 minutes. Set aside.
  3. Chop all vegetables and set aside.
  4. In a large, wide bowl, fill halfway with warm water. Place a clean towel onto a flat surface next to the water bowl and make sure all of your cut vegetables and rice noodles are within reach.
  5. Take a piece of rice paper, dunk it into the warm water and let it soak for about 30-40 seconds, until it softens. Be sure not to leave it for too long or else it will become too thin and rip.
  6. Once soft, carefully lay the rice paper onto the towel and place about 2-4 pieces of each ingredient in a bundle on one end of the rice paper.
  7. Fold the rice paper closest to the ingredients overtop.
  8. Then fold the two opposite sides over the center (like a burrito).
  9. Finally tightly roll down the remainder of the paper until it is fully sealed.
  10. Put your sauce into small serving dishes and serve altogether.

recipe adapted  >>>>>  here

Cozy Autumn Wild Rice Soup

This Cozy Autumn Wild Rice Soup is wonderfully creamy and comforting. #Hamburgersoup #Fallsouprecipes #Dinnerrecipesforfamily #Vegansouprecipes #Sweetpotatosoup #Cozyautumnwildricesoup #Creamychickenrecipes #Creamygarlicsauce #Simplechickenrecipes #Creamygarlicchickenrecipes #Creamygarlicbutterchicken #Easycreamychickenrecipes


Ingredients

  • 6 cups vegetable stock (or chicken stock)
  • 1 cup uncooked wild rice*
  • 8 ounces baby bella mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1 large (about 1 pound) sweet potato, peeled and diced
  • 1 small white onion, peeled and diced
  • 1 bay leaf
  • 1 1/2 tablespoon Old Bay seasoning
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 2 large handfuls of kale, roughly chopped with thick stems removed
  • Kosher salt and freshly-cracked black pepper

Instructions

    INSTANT POT (PRESSURE COOKER) METHOD:
  1. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.
  2. Cover and set vent to “sealing”. Cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest there for an extra 10 minutes (natural release). Then carefully turn the vent to “venting” and release the remaining pressure (quick release). Remove lid and discard the bay leaf.
  3. Meanwhile, during those final 10 minutes of pressure cooking, prepare your cream sauce on the stove. In a medium saucepan, cook the butter over medium-high
  4. heat until melted. Whisk in the flour until combined, and cook for 1 minute. Gradually add in the milk, and whisk until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened. (It should be very thick.)
  5. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  6. Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.
  7. CROCK-POT (SLOW COOKER) METHOD:
  8. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large slow cooker. Stir briefly to combine.
  9. Cook on high for 4 hours or on low for 8 hours, until the rice is cooked and tender.
  10. Meanwhile, during those final 10 minutes of slow cooking, prepare your cream sauce on the stove. In a medium saucepan, cook the butter over medium-high heat until melted. Whisk in the flour until combined, and cook for 1 minute. Gradually add in the milk, and whisk until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened. (It should be very thick.)
  11. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  12. Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.
  13. STOVETOP METHOD: Heat (an extra)
  14. 1 tablespoon butter in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
  15. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.
  16. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
  17. Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove. In it, cook the butter over medium-high heat until melted. Whisk in the flour until combined, and cook for 1 minute. Gradually add in the milk, and whisk until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened. (It should be very thick.)
  18. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  19. Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.

Recipe has been adapted from >>>>>  here

5 Ingredient Beef Enchiladas

These quick and easy enchiladas only call for 5 ingredients and are ready in no time! It's the perfect recipe for a busy weeknight! #recipe #southernbite #enchiladas #easy #quick #weeknight #Shrimp_recipes #Quick_and_easy_dinner_recipes #Baked_chicken_recipes #Low_carb_recipes #Healthy_chicken_recipes #Cooking_recipes

Ingredients

  • 1 pound lean ground beef
  • 1 cup chunky salsa
  • 1 (10-ounce) can red enchilada sauce
  • 8 (8-inch) tortillas (We much prefer flour, but corn are more traditional.)
  • 1 (8-ounce) package Borden® Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)

Instructions

  1. Spray a baking sheet with cooking spray. Preheat oven to 400 degrees F.
  2. Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.
  3. Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and the size of the roll). Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese.
  4. Bake until cheese is melted, hot, and bubbly.

recipe adapted >>>>>  here

Sunday, March 20, 2016

Easy Stuffed Peach Cobbler

Easy Stuffed Peach Cobbler | #Cupcakecakes #Soyummyvideos #Cakedecoratingvideos #Snowglobecupcakes #Cookingrecipes #Dessertrecipes #4thofjulyfood #Summerdessertseasy #Summerdessertsforaparty #Strawberryrecipes #Summerdeserts #Lightsummerdesserts

Ingredients

  • 6 large peaches
  • 2 packages refrigerated pie crusts each package has two sheets
  • 1 ½ cup oats
  • 1 ½ cup all-purpose flour
  • 1 cup brown sugar
  • 1 cup unsalted butter
  • egg wash optional

Instructions

  1. Preheat the oven to 375 F. Set aside a sheet pan with parchment paper.
  2. Cut the bottom of the peach using a paring knife. I recommend using large and ripe peaches.
  3. Using a pair of scissors, twist the pit and pull it out gently. It’s easy to take the pit out if your peach is ripe. If your peach is not fully ripe, you can use the knife to cut further around the pit and take it out.
  4. In a medium-large bowl, mix together oats, flour, sugar and butter. Then use clean hands to crumble the mixture together so you have little pebbles of butter.
  5. Add the mixture to the hole inside of the peach. Press the mixture firmly into each peach.
  6. Unroll the pie crust, cut it into thin strip, about ¼ inch wide. Take the extra stripe and roll it into a ball, then press into a round shape just enough to cover the mixture. Press it firmly onto the peach.
  7. Repeat to cover the top of the peach. Then use the cut strips to wrap the peach according to the video. Brush with egg wash.

recipe adapted  >>>>>  here

Saturday, March 12, 2016

SKILLET CHICKEN IN BALSAMIC CARAMELIZED ONION CREAM SAUCE

SKILLET CHICKEN IN BALSAMIC CARAMELIZED ONION CREAM SAUCE | #Chickenvesuviorecipe #Neworleansrecipes #Chickenbreastrecipeseasydinners #Chickenandonionrecipes #Chickentenderloinrecipes #Smotheredchicken #Groundporkrecipesfordinner #Creamydijonsauce #Chickenandonionrecipes #Frenchonionchicken #Chickentenderloinrecipes #Chickenbreastrecipeseasydinners



Ingredients

  • 4 small boneless, skinless chicken breasts (or thighs)
  • salt and pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onions
  • 2 tablespoons butter
  • 1/2 teaspoon fresh thyme
  • pinch of red pepper flakes
  • 1 teaspoon sugar
  • 2 teaspoons balsamic vinegar
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream


Instructions

  1. cook the chicken: season both sides of the chicken breast with salt, pepper, and garlic powder. Heat the oil in a large skillet over medium-high heat and cook the chicken all the way through. Remove the chicken to a plate.
  2. caramelize the onions: add the butter to the skillet along with the onions. Push the onions around the pan so they pick up all the flavor bits left behind by the chicken, lower the heat to medium-low and allow the onions to cook for 12-15 minutes, stirring them as needed to prevent from sticking. The onions are done when they soften completely and deepen in color. Add the thyme, red pepper flakes, sugar, and balsamic vinegar, let the vinegar cook out for a couple of minutes.
  3. make the sauce: Grab a whisk for this next step. Slowly pour in the chicken broth in a steady stream while you whisk, this will help deglaze the pan. Kick the heat up to high and let the sauce reduce for 2-3 minutes or until it thickens a bit. Once the sauce reduces, lower the heat again, and add in the cream. You don’t want the cream to start boiling immediately as it will cause the sauce to split. Let the sauce come to a gentle simmer, once it does, add in the chicken breasts and spoon the sauce on top. Serve immediately. The sauce will thicken as it sits so you may need additional broth to thin it out.

Recipe adapted  >>>>>  here



Rated 4.7/5 based on 130 customer reviews

Thursday, March 3, 2016

Thai Chicken Zucchini Noodles with Spicy Peanut Sauce

Thai Chicken Zucchini Noodles with Spicy Peanut Sauce #zoodlerecipes #chickenrecipes #dietrecipes #glutenfree #paleo #pasta #thaifood #Dillpicklepastasalad #Macaronisaladrecipe #Coldpastasaladrecipes #Sidedishesforbbq #Capresesaladrecipe #Tomatobasilmozzarellasalad 









Ingredients

  • 2 tablespoons of grape seed oil
  • 1 lb. of chicken tenders, diced
  • 2 tablespoons of grape seed oil
  • 2 zucchini, inspiralized
  • 1 large carrot, inspiralized
  • 1 red pepper, julienned
  • 1/3 cup of bean sprouts
  • 1/4 cup of fresh cilantro, diced
  • 1/4 cup of green onions, diced
  • sesame seeds (for garnish)
  • Spicy Peanut Sauce:
  • 1 garlic clove, minced
  • 4 tablespoons of peanut butter
  • juice of 1 lime
  • 3 tablespoons of coconut aminos (or tamari sauce)
  • 2 tablespoons of fresh cilantro, diced
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon of red pepper flakes

Instructions

  1. In a small bowl, whisk together garlic, peanut butter, coconut aminos, lime juice, ground ginger, and red pepper flakes. Set aside.
  2. Heat a large skillet to medium high heat. Add grape seed oil and chicken tenders. Saute each side for 3-4 minutes. Remove from heat and let sit. Dice when cooled.
  3. In the same large skillet over medium high heat, add 2 tablespoons of grape seed oil, zucchini noodles, and carrot noodles. Flash stir fry for 2 minutes, stirring constantly.
  4. Remove noodles and place in large bowl along with chicken, red pepper, bean sprouts, fresh cilantro, green onions, and spicy peanut sauce. Toss till all noodles are coated.
  5. Serve and garnish with sesame seeds.

recipe adapted >>>>>  here



Rated 4.8/5 based on 5938 customer reviews