Tuesday, May 24, 2016

Detox Cauliflower Soup

Detox Cauliflower Soup | #Cabbagesoupdiet #Detoxcabbagesoup #Vegetarianrecipeshealthy #Healthysouprecipescleaneating #Cauliflowerdetoxsoup #Dietsouprecipes #Healthydinnerrecipesforweightloss #Weightwatchersmealswithpoints #Cabbagesoupdiet #Heartyhamburgercauliflowersoup #Detoxcabbagesoup #Vegetarianrecipeshealthy

Ingredients

  • 2 heads of cualiflower or two 16oz bags of frozen cauliflower steamed
  • 2 tbsp avocado oil
  • 1 onion cut in half and sliced
  • 2 cloves of garlic
  • 1 cup water
  • 3 cups low sodium vegetable broth
  • the juice of one lemon or 3 tbsp
  • 2 cups mushrooms, sliced (I use white button)
  • 1 cup fresh parsley divided (some with get blended and the rest is to top)
  • salt/pepper to taste

Instructions

  1. Steam cauliflower for 12 minutes until tender.
  2. While cauliflower is steaming water sauté the half of the onion (sliced) and all of the mushrooms until both are browned and tender. Keep adding water as needed when you see the onions and mushrooms sticking to the pan.
  3. When cauliflower is done place it in a blender and add in vegetable broth, avocado oil, water, 2 garlic cloves, lemon juice, 1 tbsp of fresh parsley, salt/pepper to taste and depending on how spicy you want it, either a quarter of a raw onion or half.
  4. Blend until smooth and creamy and add salt and pepper as needed. It will be hot because of the steamed cauliflower however if it does get cool you can place the whole thing into a pot and heat it up for a few minutes.
  5. Pour soup into bowls and top with sautéed onions and mushrooms, and a handful of fresh parsley. Sprinkle with extra salt and pepper.
  6. Serve right away and Enjoy!

recipe adapted >>>>>  here

Monday, May 23, 2016

SUPER MOIST VANILLA CAKE

SUPER MOIST VANILLA CAKE | SUPER MOIST VANILLA CAKE #SUPERMOISTVANILLA #CAKE #cakerecipes #cakedecoratingideas #Triple_lemon_cake #Blueberry_cobbler_recipes #Lemon_cake_with_lemon_filling_and_lemon_butter_frosting #Moist_vanilla_cake #Lemon_desserts_cake #Jello_poke_cake_recipe #Moist_vanilla_cupcakes #Best_vanilla_cupcakes #Easy_vanilla_cupcakes #Vanilla_cake_recipe_moist #Homemade_vanilla_cupcakes #Cupcakes_recipes_vanilla

Ingredients

  • 2 3/4 cups Cake Flour
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 3/4 cup Butter softened
  • 6 tablespoons Vegetable Oil
  • 1 1/2 cups Granulated Sugar
  • 3 Eggs
  • 2 Egg Yolks
  • 1 tablespoon Vanilla Extract
  • 1 cup Buttermilk

Instructions

  1. Preheat oven to 350 F and grease 2 - 8" or 9" cake pans
  2. In a bowl, sift the flour, salt, and baking powder
  3. Using the mixer, cream the butter and sugar for 3-4 minutes or until fluffy
  4. Add the oil and vanilla. Keep on mixing
  5. Add the eggs one at a time beating well after each addition. Clean sides and bottom of the mixer with a spatula
  6. Add 1/3 of the flour, mix, then add 1/3 of the buttermilk. Repeat the process of alternating the dry and wet ingredients always ending with the flour
  7. Pour batter into prepared pans. Shake pans against the counter to eliminate air bubbles
  8. Bake for 23-28 minutes. Insert a skewer in the middle of the cake and if it comes out clean the cake is ready. Mine took 25 minutes
  9. Remove from oven and let them cool in the pans for 10 minutes before unmolding
  10. Cakes will be easier to frost after they are completely cooled 

recipe adapted >>>>>  here

Friday, May 20, 2016

Crockpot Frito Chili Pie

Crockpot Frito Chili Pie | #Crockpotchilieasy #Crockpotlasagnacasserole #Instantpotchickenandeggnoodles #Chilibeansrecipecrockpot #Chickenandeggnoodlerecipes #Cookingrecipes #Fritopiecasserole #Fritochilipie #Groundbeefrecipesfordinner #Tacopierecipe #Beefykingranchcasserole #Fritotacopie

Ingredients

  • 1 Pound Ground Beef
  • 1 Medium Onion Chopped
  • 1 (8 ounce) Can Tomato Sauce
  • 1 (14 ounce) Can Diced Tomatoes
  • 1 (15 ounce) Can Pinto Beans
  • 1 (15 ounce) Can Chili Beans
  • 1 Package Taco Seasoning
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Garlic Powder
  • 1/4 Teaspoon Cayenne Pepper
  • 1/2 Teaspoon Salt
  • 2 Cups Shredded Cheddar Cheese
  • 1 (10 ounce) Bag Fritos Corn Chips

Instructions

  1. Brown the ground beef with the chopped onion in a medium skillet over medium-high heat. Drain grease from meat if necessary.
  2. Pour ground beef mixture into the slow cooker. Add the tomato sauce, diced tomatoes, beans, and seasonings to the crockpot. Stir. Cook on low for 6-8 hours or high for 4-5 hours.
  3. Right before serving, stir one cup of the cheese into the chili. Top with remaining cheese and Fritos.
  4. Serve with more chips, sour cream, letttuce, tomato as desired.

recipe adapted  >>>>>  here

Tuesday, May 17, 2016

strawberry shortcake greek yogurt pancakes

strawberry shortcake greek yogurt pancakes | #Cookingrecipes #Dessertrecipes #Cakerecipes #Cupcakecakes #Sweetrecipes #Yummyfood #Browniepancakes #Pancakesandwaffles #Yummybreakfast #Dessertrecipes #Breakfastrecipes #Cookingrecipes

Ingredients

  • Pancakes:
  • 1 cup organic white self raising flour (or plain/all purpose or light white spelt flour)
  • 1 cup wholemeal self raising flour (or whole wheat flour)
  • 2 teaspoons baking powder (1 tablespoon baking powder if using the other flour options)
  • 2 tablespoons raw sugar
  • ¼ teaspoon salt (1/2 teaspoon if using other flours)
  • 2 large eggs
  • 3 tablespoons light butter , melted (or any cooking/coconut oil)
  • 1 tablespoon pure vanilla extract
  • 1 cup plain non-fat Greek yogurt
  • 1 cup unsweetened almond milk (or skim/low fat milk)
  • Strawberry Syrup:
  • 1 1/2 cups fresh (or frozen) diced strawberries
  • 2 tablespoons sugar
  • 3 tablespoons water
  • 1 teaspoon pure vanilla extract
  • Greek Yogurt Whipped Cream:
  • 1/2 cup light/reduced fat whipped cream
  • 1/2 cup greek yogurt
  • 1-2 teaspoons icing/powdered sugar (optional - adjust to suit your tastes)
  • Additional:
  • (Extra) finely chopped strawberries to garnish

Instructions

  1. Combine together all dry ingredients into a large mixing bowl and whisk. Set aside.
  2. In a smaller bowl, combine together the eggs, oil, vanilla and yogurt. Whisk well until creamy and smooth. Add the milk, and mix until combined.
  3. Pour the yoghurt mixture over the dry ingredients and stir slowly and gently with a wooden spoon until batter is just combined. (The batter will be thick and a little lumpy).
  4. Heat a pan/griddle on medium heat and spray with cooking oil spray, spreading it out evenly with your spatula. Using a ladle or ¼ cup measuring cup, pour batter onto pan to make pancakes. When batter is on the pan, spread it out a little with the back of your spoon to shape them.
  5. Cook them for about 3-4 minutes, and check the underside before flipping. If golden, flip and cook for a further 2-3 minutes or until cooked through. Bubbles don't really form on these due to thickness. Repeat with remaining batter.
  6. Strawberry Syrup:
  7. Combine strawberries, sugar, water and vanilla in a small saucepan. Bring to a boil, lower heat and gently simmer and a syrup forms and thickens.
  8. Greek Yogurt Whipped Cream:
  9. Combine the greek yogurt with the whipped cream in a small bowl. Add sugar only if needed, and mix through.
  10. To serve, layer with the greek yogurt/whipped cream; dust with a little icing sugar and top with the syrup!

Recipe adapted >>>>>  here

Friday, May 13, 2016

Creamy Herb Chicken

Creamy Herb Chicken | #Creamycucumbersaladwithsourcream #Groundbeefrecipeseasy #Easymeals #Creamyherbchicken #Hamburgermeatrecipes #Cucumbersandwiches #Easychickenrecipes #Foodrecipes #Creamygarlicchicken #Chickenbreast #Garlicchickenrecipes #Dinnerideaseasy

Ingredients

  • For The Chicken:
  • 4 chicken breasts (pounded 1/2-inch thin)
  • 2 teaspoons each of onion powder and garlic powder
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and dried rosemary*
  • salt and pepper , to season
  • For The Sauce:
  • 4 cloves garlic , minced (or 1 tablespoon minced garlic)
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and dried rosemary
  • 1 cup milk (or half and half)*
  • Salt and freshly ground black pepper , to taste
  • 1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth

Instructions

  1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
  2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
  3. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
  4. Stir in milk (or cream); season with salt and pepper, to taste.
  5. Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
  6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

RECIPE ADAPTED  >>>>>  here

Monday, May 9, 2016

Chocolate Cake with Raspberry Frosting

Chocolate Cake with Raspberry Frosting | #Cupcakecakes #Cakedesserts #Dessertrecipes #Cakefrosting #Yummycakes #Eatcake #Pineapplefillingforcake #Strawberrymoussecakefilling #Chocolatecakestrawberryfilling #Cakefillingrecipeseasy #Cakefrosting #Cakedesserts


Ingredients

  • 1 and 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder , dutch process preferred
  • 1 and 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk , room temperature
  • 1 cup very hot coffee , or boiling water
  • For the Raspberry Buttercream
  • 2 cups fresh raspberries
  • 1 cup unsalted butter , softened to room temperature
  • 3 and 1/2 to 4 cups powdered sugar
  • 2-3 tablespoons whipping cream

Instructions

  1. Make the Chocolate Cake
  2. Preheat the oven to 350F degrees. Grease and flour a 9x13 inch baking pan and set aside.
  3. In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt. In a separate large bowl using a stand or hand-held electric mixer, beat together the oil, sugar, eggs and vanilla on medium speed until combined. Turn the mixer down to low speed and beat in the buttermilk, followed by the flour mixture. Turn off the mixer and scrape down the sides of the bowl as necessary. Then with the mixer on low speed carefully beat in the hot coffee (or boiling water).
  4. Pour the batter into the prepared pan, and bake for about 30-35 minutes or until an inserted toothpick comes out clean. Allow the cake to cool fully before frosting.
  5. Make the Raspberry Frosting
  6. Put the raspberries in a blender or food processor and process. Put the mixture through a strainer, using a spoon to push through the juice and discard the seeds. Doing this about 1/4 of the raspberries at a time will make the process easier.
  7. Pour the raspberry puree (without the seeds) into a small saucepan. Heat over medium heat stirring frequently. Allow the mixture to boil and reduce in volume. You want to boil off as much of the water as possible so that you're left with a thick mixture. I boiled mine for about 10 minutes, at the end you'll know you're done when you have about 1/4 cup to 1/3 cup in thick raspberry puree. Allow the raspberry puree to cool fully. It must be cold before moving on with the raspberry frosting.
  8. To make the raspberry frosting, in a large bowl using a stand or hand-held electric mixer beat the butter on medium speed until softened and fluffy. Then turn the mixer down to low speed and carefully beat in 3 and 1/2 cups of powdered sugar. Once fully combined add in 1/4 cup of the cold raspberry puree. It must be cold before adding it to the frosting, otherwise your frosting will separate. Then beat in the raspberry puree, followed by the whipping cream 1 tablespoon at a time. Add in an additional 1/2 cup powdered sugar if the frosting is too thin.
  9. To frost the cake, I like to first put it in the freezer for 20 minutes. This helps to reduce cake crumbs from lifting into the icing. Then frost the cake using a flat edge knife. Cut and serve.

Recipe has been adapted from >>>>>  here

Sunday, May 8, 2016

Classic Apple Fritters Doughnuts

Classic Apple Fritters Doughnuts | #Applefrittersrecipeeasy #Easyappledesserts #Appledeserts #Applecookies #Bakedapplefrittersrecipe #Reddeliciousapplerecipes #Crabapplerecipes #Autumntreats #Dessertrecipes #Cookingrecipes #Sweetbread #Deliciousdesserts



Ingredients

  • Dough:
  • 1 1/2 Tbsp active dry or instant yeast
  • 1/2 cup warm water
  • 2 cups + 4-6 Tbsp. bread flour
  • 1/4 cup + 2 tsp. white sugar
  • 1/4 tsp baking powder
  • 1/4 tsp mace (can substitute nutmeg)
  • 1 tsp salt
  • 2 Tbsp shortening or lard
  • 1 large egg
  • 1/4 tsp vanilla
  • Filling:
  • 2 medium tart apples chopped into 1/2-inch pieces
  • 1/4 cup sugar
  • 2 tsp freshly squeezed lemon juice
  • 1 Tbsp + 1 tsp. cinnamon
  • 1 Tbsp bread flour
  • Glaze:
  • 2 cups confectioners/icing sugar
  • 1 1/2 tsp light corn or golden syrup
  • 1/4 tsp salt
  • 1/4 tsp vanilla
  • 1 Tbsp white sugar
  • 1/3 cup water


Instructions

  1. For the dough: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the yeast to the 1/2 warm water. Add the 2 tsp. of sugar, stir and let stand 5 minutes. Meanwhile, in a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, mace and salt. Set aside.
  2. When yeast is ready, add the shortening, egg and vanilla and mix with the paddle attachment on low speed for 1 minute (to break up the shortening). Add about 1/3 of the flour mixture and mix until combined. Add a second third of the flour mixture and again, mix until combined. Switch to the dough hook and add the remaining flour mixture. Knead with the hook until all that flour is incorporated. Now start adding flour in 1 Tbsp. increments, until the dough comes together, clears the bottom of the bowl and is becoming smooth. Knead on medium for about 2 minutes more. The dough should be smooth and but still a bit moist (but not sticky).
  3. Place the dough in an oiled bowl, cover with plastic wrap and set-aside to rise until doubled in size (about 1 hour).
  4. Meanwhile, make the apple filling. Place the diced apples, sugar and lemon juice into a skillet over medium heat. Cook, stirring often, until all the liquid has evaporated and the apples are softened, about 5 minutes. Remove to a bowl to cool completely before using.
  5. When bread has finished it's first rise, remove to a lightly floured surface and roll into a 10-inch x 10-inch square. Sprinkle the apples over one half of the dough. Sprinkle the 1 Tbsp. cinnamon evenly over the apples and then sprinkle with the 1 Tbsp. flour. Fold the empty side of the dough over the side with the apples. Using a sharp knife or a bench scraper, cut the dough into 1/2-inch wide strips from top to bottom. Repeat cutting 1/2-inch strips from side to side, so you end up with small chunks of dough. Gather up the dough bits and cut some more, from different directions, until it is in small chunks and evenly mixed with cinnamon/apples/dough etc.
  6. Using floured hands, roughly shape into a 12-inch long x 3-inch wide log. Cut the log into 1 inch slices. With each slice, roughly pat into a disc, about the size of your palm (use some additional flour, as needed, if your dough is sticky). Place the dough discs onto a parchment lined or floured baking sheet, leaving a couple of inches of room around each. Repeat with all 12 dough pieces. Cover with plastic wrap that has been sprayed on the under-side with baking spray and set-aside to rise until doubled again, about 30-45 minutes.
  7. Meanwhile, prepare the glaze. Add the icing sugar, corn syrup, salt and vanilla in a large bowl. Set aside. In a small saucepan, bring the water and white granulated sugar to a boil over high heat then reduce heat to medium and simmer for 1 minute. Add this mixture to the bowl with the icing sugar and whisk until all the sugar and has been incorporated and the mixture is smooth. Set aside.
  8. When dough is about ready to cook, heat oil in a deep fryer to 370° (alternately, use a heavy deep pot and a thermometer to monitor temperature). Fry each donut until deep golden on the underside (1 1/2 - 2 minutes), flip over and fry the other side. (*time and temperature may need to vary. Watch closely the first few to determine timing. If they seem to be browning too quickly, lower temperature slightly). Remove to a cooling rack placed over a baking sheet. While still quite warm, dip into prepared glaze and return to cooling rack to cool completely.

recipe adapted >>>>>  here



Rated 4.5/5 based on 674 customer reviews

Wednesday, May 4, 2016

Chopped Sirloin Steak Salad with Feta Cheese and Pine Nuts

Chopped Sirloin Steak Salad with Feta Cheese and Pine Nuts | #Peachcrispforone #Cookingforone #Microwavepeachcrisp #Singleservingpeachcrisp #Mealsforoneperson #Singleservingrecipes #Watermelonjalapenosalad #Cookingrecipes #Dinnerrecipes #Vegetarianrecipes #Healthysalads #Delicioussalads

Ingredients

  • Marinade1/4 cup olive oil
  • 1 tablespoon Worchestershire sauce, low sodium
  • 1 tablespoon soy sauce, low sodium
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoons minced garlic
  • salt and black pepper
  • 1 1/2 lbs top sirloin steak
  • Salad4 cups romaine lettuce
  • 1 cup cherry tomatoes, chopped
  • 2 carrots, chopped
  • 1 yellow pepper, chopped
  • 1/2 cup feta cheese
  • 1/4 cup pine nuts
  • croutons
  • Ranch dressing, reduced fat

Instructions

  1. Combine marinade ingredients and sirloin steak in a sealed plastic bag.
  2. Refrigerate for at least 2 hours.
  3. Slice steaks into thin strips and cook in a skillet over medium-heat for about 5-7 minutes (turning occasionally).
  4. Combine salad ingredients and top with steak strips.

RECIPE ADAPTED  >>>>>  here