Thursday, June 30, 2016

Dreamy Dill Dip with Baked Pita Wedges

Dreamy Dill Dip with Baked Pita Wedges | #Orangecreamsiclefruitdip #Sausagedip #Cookingrecipes #Appetizerrecipes #Appetizersnacks #Appetizerdips #Vegetarianpicnicfood #Cookingrecipes #Healthyrecipes #Appetizerrecipes #Veganrecipes #Yummyfood

Ingredients

  • FOR THE DIP:
  • 1 cup Greek yogurt
  • 1 cup sour cream
  • 1/4 cup fresh minced dill weed
  • 1 tablespoon fresh minced parsley
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic salt, plus more to taste
  • Freshly ground black pepper
  • _ FOR THE PITA WEDGES:
  • 4 (6-inch round) pitas
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon garlic powder
  • Salt & freshly ground black pepper

Instructions

  1. TO MAKE DIP:
  2. In a medium bowl, blend together Greek yogurt, sour cream, dill, parsley, vinegar, garlic salt, and papper; mix until smooth and combined. Taste and adjust seasonings, if desired. Refrigerate for at least 8 hours or overnight. Taste and adjust for seasonings again, if necessary, and serve with fresh raw vegetable dippers, crackers, chips, or Baked Pita Wedges.
  3. TO MAKE PITA WEDGES:
  4. Line a large baking sheet with foil, adjust rack to center position of oven, and preheat to 400°F. Stir garlic powder into olive oil and set aside.
  5. Cut each pita into 6 wedges (slicing it like a pizza). Spread out wedges on prepared baking sheet and brush with olive oil. Lightly sprinkle with salt and pepper. Flip wedges over and repeat on second side. Bake for 7 to 10 minutes or until beginning to turn golden brown. Flip wedges over and bake for an additional 2 to 3 minutes or until second side is toasty.

recipe adapted  >>>>>  here

Blueberry Lemon Pull Apart Bread

Blueberry Lemon Pull Apart Bread | #Condensedmilkrecipes #Viennabreadrecipe #Pullapartbread #Texasroadhouserollsandbutter #Sweetbreadrecipes #Milkbreadrecipe #Meatballappetizer #Dessertrecipes #Cookingrecipes #Healthyrecipes #Healthysnacks #Cakecookies



Ingredients

    For the bread dough:
  • 2 3/4 cups all purpose flour
  • 1/4 cup white granulated sugar
  • 2 1/4 tsp instant yeast or see *Notes below for active dry yeast
  • 1/2 tsp fine salt
  • 1/3 cup milk
  • 4 Tbsp butter
  • 1/4 cup water
  • 1 1/2 tsp vanilla or vanilla bean paste
  • 2 large eggs
  • For the lemon sugar filling:
  • 1/2 cup white granulated sugar
  • 3 Tbsp finely grated lemon zest from about 2 lemons
  • 4 Tbsp. unsalted butter melted
  • 1/2 cup fresh blueberries
  • For the lemon glaze:
  • 1 cup confectioners’/icing sugar
  • 1 Tbsp milk
  • 1 Tbsp freshly squeezed lemon juice


Instructions

  1. Make the bread dough: Stir together 2 cups of the flour, 1/4 cup sugar, the yeast and salt in a large bowl or the bowl of a stand mixer fitted with a paddle attachment.

  2. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Alternately, warm in the microwave for about 45 seconds. Remove from the heat and add the 1/4 cup water. Set aside until cooled to just warm (120 to 130°F for instant yeast or about 110F for active dry yeast), about 1 minute. Stir in the vanilla extract.

  3. Add the milk mixture to the flour mixture and, using a rubber spatula or the paddle attachment, mix until the dry ingredients are evenly moistened. With the mixer on low speed, add the eggs, one at a time, mixing just until incorporated after each addition. Stop the mixer and add the remaining 1/2 cup flour.

  4. If using a stand mixture, remove the paddle attachment and place the kneading hook on the mixture. Resume mixing on low speed, adding additional flour as needed to make a smooth, moist and just slightly sticky dough. If making by hand, knead with as little additional flour as needed until dough is smooth.

  5. Place the dough in a large, greased bowl, cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 45 to 60 minutes.

  6. Make the lemon filling: While the dough is rising, in a small bowl, mix together the sugar and lemon zest. Set aside. The sugar draws out moisture from the zests to create a wet sand consistency, so don’t be alarmed when you see this.

  7. Assemble the pull apart bread: Preheat the oven to 350°F with the rack in the centre of the oven. Spray a 4 x 10-inch tea loaf pan with cooking spray. **Alternately, use a 9x5-inch loaf pan and see Notes at bottom for cutting strips. Set on to a baking sheet and set aside.

  8. Place risen dough on a lightly floured surface and gently deflate the dough. Roll the dough into a 12-inch by 21-inch rectangle. Using a sharp knife and with the long side closest to you, cut the dough into 6 strips even strips about 3 1/2 inches wide from top to bottom, making 6 strips 3 1/2-inches wide and 12 inches long. Using a pastry brush, spread the 4 Tbsp melted butter generously over each of the strips of dough. Scatter all the lemon/sugar mixture evenly over-top of the strips as well.

  9. Gently layer all the strips on top of each other into one pile. Using a sharp knife, cut the pile into 6 even pieces, each about 2 inches, making 6 piles about 3 1/2 - 2 inches in size. Arrange the piles in a rowl in your prepared tea loaf pan. Scatter any lemon sugar the was left behind on your work surface over-top of the loaf. Press fresh blueberries in between slices here and there across the loaf.

  10. Cover the pan with plastic wrap and let the dough rise in a warm place until puffy and almost doubled in size, 30 to 60 minutes.

  11. Bake the loaf on top of a baking sheet, until golden brown and they sound hollow when tapped, about 35 minutes or until it reaches about 190-195F when tested with an instant read thermometer. If the top seems to be at risk of over-browning, cover the top loosely with a sheet of aluminum foil and continue cooking. Remove from oven and allow to cool in the pan for 15 minutes, then run a knife around the edge and remove loaf to a cooling rack set on top of a baking sheet. Allow to cool completely.

  12. Make the lemon glaze: In a medium bowl combine the icing sugar with the milk and lemon juice until the mixture is smooth and pours easily off a spoon. Drizzle over cooled loaf.


recipe adapted >>>>>  here



Rated 4.5/5 based on 640 customer reviews

Tuesday, June 28, 2016

AMAZING MEXICAN BREAKFAST CASSEROLE

AMAZING MEXICAN BREAKFAST CASSEROLE | #Breakfastenchiladas #Greenchilirecipes #Eggcasserolerecipes #Greenchilieggcasserole #Chilerellenocasserole #Breakfastforacrowd #Chilaquilesrecipemexican #Brunchideas #Veggiebreakfastcasserole #Vegetarianbreakfastcasserole #Vegetableeggcasserole #Chilaquilesrecipebreakfast

Ingredients

  • 1.25 pounds ground sausage* or Mexican chorizo
  • 1 small white onion, peeled and diced
  • 1 poblano or green bell pepper, cored and diced
  • 4 cloves garlic, minced
  • 1 (15-ounce) jar red or green salsa (approx. 2 cups)
  • 1 (15-ounce) can black or pinto beans, rinsed and drained
  • 2/3 cup whole-kernel corn, frozen or canned
  • 1 teaspoon ground cumin
  • 1 teaspoon fine sea salt
  • 12 large eggs
  • 1/3 cup milk
  • 8 corn tortillas, halved
  • 3 cups shredded Mexican-blend cheese
  • optional toppings: diced avocado, diced red onion, chopped fresh cilantro, diced green onion, sliced fresh jalapeños, and/or crumbled cotija cheese

Instructions

  1. Heat oven to 400°F. Lightly mist a 9 x 13-inch baking dish with cooking spray; set aside.
  2. Cook the sausage in a large sauté pan over medium-high heat until browned, crumbling the sausage as it cooks. Use a slotted spoon to transfer the sausage to a clean plate, reserving a tablespoon or so of grease in the sauté pan. (Or if there is no grease remaining, add a tablespoon of oil to the pan.)
  3. Add the onion and pepper and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 minutes more, stirring occasionally, until fragrant.
  4. Add in the salsa, beans, corn, cumin, salt, cooked sausage, and stir until the mixture is completely combined. Remove pan from the heat, and set aside.
  5. In a separate bowl, whisk together the eggs and milk until evenly combined; set aside.
  6. Alright, time to layer up all of the ingredients! Layer half of the tortillas in an even layer in the bottom of the baking dish. Then top evenly with half of the sausage mixture, half of the egg mixture, and half of the cheese. Repeat with another layer of tortillas, sausage mixture, egg mixture and cheese.
  7. Cover the dish with foil and bake for 45-50 minutes*, or until the center of the casserole is cooked through and no longer jiggly (or when a toothpick inserted in the center of the casserole comes out clean).
  8. Transfer baking dish to a wire cooling rack and let cool for 10 minutes. Then sprinkle with your desired toppings, slice and serve warm!

recipe adapted >>>>>  here

Thursday, June 23, 2016

Browned Butter Honey Garlic Chicken

Browned Butter Honey Garlic Chicken | #Crockpotchickenrecipesslowcooker #Marrymechicken #Crockpotchickenandgravyslowcooker #Chocolatedessertsvideos #Crockpotchickenandgravyslowcooker #Sweetchickenrecipes #Sweetgarlicchicken #Cookingrecipes #Dinnerrecipes #Honeygarlicchicken #Chickendishes 

Ingredients

  • 6 chicken thighs (or 4 large chicken breast fillets pounded thin) (bone in or out | skin on or off)
  • Salt and pepper, to taste
  • 6 tablespoons butter, divided
  • 1/4 cup (4 tablespoons) honey
  • 1 tablespoon minced garlic, or 4 cloves garlic, minced
  • 2 tablespoons fresh squeezed lemon juice, or juice of half a lemon
  • 2-4 tablespoons chicken broth (OPTIONaL)
  • 3 cups broccoli florets (raw or steamed) OPTIONaL
  • 4 Lemon wedges, to serve
  • 2 tablespoons fresh chopped parsley

Instructions

  1. Arrange oven shelf about 8-inches away from heat element in your oven. Preheat your oven to broil (or grill in Australia) on medium heat.
  2. Pat chicken dry with paper towel, then season with salt and pepper. Melt one tablespoon of butter in an oven-proof pan or cast iron skillet over medium high heat.
  3. Sear chicken thighs, skin side down first, until the skin is nice and crispy (about 5 minutes). Flip and sear again until golden and crisp (about another 5 minutes). Drain most of the excess oil from the pan, leaving about 2 tablespoons of the pan juices for added flavour. Transfer chicken to a warm plate; set aside.
  4. FOR THE SAUCE:
  5. Melt the butter in the same pan or skillet the chicken was seared in over medium heat, scraping any bits left over in the pan from the chicken with a spatula. Stir the butter and swirl the pan occasionally for about 3 minutes or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
  6. Pour in the honey and let it dissolve into the butter while mixing it through. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavours together.
  7. AFTER MAKING THE SAUCE:
  8. Add the chicken back into to the browned butter/honey mixture in the pan.
  9. Cook SKIN SIDE UP for 5 minutes in the sauce, while occasionally basting the tops or skin with the pan juices. Reduce heat, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes or so until done. Season with a little extra salt and pepper, to your taste, if desired. Add in 2-3 tablespoons of chicken broth if the sauce becomes to thick (this is an option only).
  10. Transfer the skillet to your oven to broil (or grill) for a further 2-3 minutes, or until the tops of the chicken are nicely charred. (If serving with broccoli, move the chicken to one side of the pan and arrange your florets on the other side. Season broccoli with salt, pepper, a pinch of garlic powder and a drizzle of olive oil. For tender-charred broccoli, steam first. For crisp-charred broccoli, use raw.)
  11. ALTERNATIVELY FOR OVEN BAKED CHICKEN: Preheat oven to 400°F or 200°C. Sear chicken in an oven proof skillet or pan, skin side down first for 3 minutes. Flip and sear for a further 3 minutes until browned. Transfer chicken to a plate; make the sauce following recipe directions, then add the chicken into the sauce in the pan. Transfer to the oven for a further 20-25 minutes until completely cooked through and no longer pink inside. Change oven settings to broil (or grill), until nicely charred on the tops.
  12. To serve, add the lemon wedges around the chicken, garnish with parsley and drizzle with the pan juices. Serve with steamed vegetables; over rice or noodles, or with a salad!

recipe adapted >>>>>  here

Saturday, June 11, 2016

Low Carb Pecan Pie Recipes

Low Carb Pecan Pie Recipes | #Ketopecanpie #Nocarbdiets #Ketorecipeseasy #Lowcarbketorecipes #Ketogenicdiet #Ketodietrecipes #Ketocoffeecakemuffins #Ketodietrecipes #Ketosnacks #Lowcarbketo #Lowcarbsweets #Nocarbdiets  

  Ingredients

  • CRUST
  • 3/4 Cup Coconut flour
  • 1.5 Large eggs
  • 3 Tbsp erythritol
  • 6 Tbsp Butter
  • 3/4 Tbsp coconut oil
  • 3/4 Tsp vanilla extract
  • 1/2 Tsp Pink Salt
  • FILLING
  • 2 Large eggs
  • 10 Tbsp erythritol
  • 2 Tbsp Butter
  • 10 Tbsp sugar free maple syrup
  • 1 Tsp vanilla extract
  • 1 1/2 Cups Raw Pecans roughly chopped

   Instructions

  1. Crust
  2. Combine dry ingredients in a bowl and set aside.
  3. Combine wet ingredients in a bowl, combine well and slowly start to add the dry ingredients until fully combined.
  4. All the ingredients should form a soft dough.
  5. Grease your pie pan and using your hands press the dough into the bottom and up the sides of the pan.
  6. After bottom and sides are covered bake in a 350 degree over for 12 minutes. Keep an eye on it to make sure the edges don't burn!
  7. Pull out of the oven and let cool fully (you can also let in cool over night in the fridge!)
  8. Filling
  9. Add all the ingredients, except the pecans, into a mixing bowl and combine well.
  10. Layer the bottom of the cooled crust with the 1 1/2 cups of roughly chopped pecans.
  11. Pour the wet ingredients mixture over top of the pecans and crust covering all the pecans.
  12. Place pie into a 350 degree oven for 50 minutes.
  13. Once you pull the pie out of the oven let it set for a couple hours before slicing into it!
  14. Serve room temperature or reheat after it is fully set and enjoy!

RECIPE ADAPTED  >>>>>  here

Friday, June 10, 2016

Charlotte Cake Recipe

Charlotte Cake Recipe | #Sweetrecipes #Cookingrecipes #Cakedesserts #Cakecookies #Deliciousdesserts #Nobakedesserts #Pinkflamingocake #Yummycakes #Easydessertrecipes #Easypineapplecake #Strawberryupsidedowncake #Pinapplecake

Ingredients

  • For the Raspberry Mousse:
  • 10 oz 2 1/2 cups frozen raspberries
  • 1/2 cup granulated sugar
  • Juice from 1 medium lemon 2 Tbsp for mousse + 1 Tbsp for simple syrup below
  • 1 Tbsp Knox unflavored Gelatin from 1 1/4 packets
  • 3 cups heavy whipping cream
  • 6 Tbsp confectioners powdered sugar
  • For the Sponge Cake:
  • 4 large eggs room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup cake flour make your own with 2 ingredients!
  • 1/4 tsp baking powder
  • 7 oz pkg Lady Fingers
  • 3-4 Tbsp raspberry preserves or jam
  • For the Simple Syrup, stir together:
  • 1 cup warm water
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp sugar
  • Topping/ Cake Decor for Charlotte Cake:
  • 1 cup fresh raspberries and mint leaves for garnish

Instructions

  1. Make the raspberry syrup first:
  2. In medium sauce pan, combine: 10 oz frozen raspberries and 1/2 cup sugar. Cook stirring occasionally until jam consistency. Remove from heat and strain through a sieve, pressing on the fruit with a spoon to extract as much raspberry juice as possible (you should get 2/3 cup syrup).
  3. Into the raspberry syrup, stir in 2 Tbsp lemon juice and 1 Tbsp gelatin. Pour syrup back into sauce pan and place back over medium heat, whisk until gelatin is dissolved. Do not boil. Remove from heat and cool to room temp.
  4. Make the Sponge Cake:
  5. Line a 9" springform pan with parchment paper. Preheat oven to 350˚F. In the bowl of your mixer with the whisk attachment on high speed, beat 4 eggs for 1 minute. Gradually add 2/3 cup sugar and continue beating on high 7 min until thick and 3 to 4 times in volume.
  6. Stir together cake flour and baking powder then sift flour into whipped eggs in 2 additions, folding to incorporate between each addition. Scrape from the bottom to catch any hidden pockets of flour and fold just until incorporated - don't overmix. Bake at 350˚F for 23-25 minutes or until top is golden and springs back when poked lightly.
  7. Once it's out of the oven, remove cake from pan by sliding a thin edged spatula around the edges. Transfer to wire rack, peel back parchment and cool to room temp. Then slice cake layers in half horizontally.
  8. Assembling the Charlotte Cake:
  9. Cover springform walls with plastic wrap. Trim off 1/2" all around the edges of both cake layers (I used kitchen scissors) and place the first layer into the bottom of your springform pan. Trim about 1/2" off one end of all lady fingers. Place lady fingers in a tight ring, cut-side-down, around the cake base then brush cake with 1/3 of the simple syrup. Brush backs of lady fingers with 1/3 of syrup as well. Spread 1 1/2 Tbsp raspberry preserves over cake. Set aside.
  10. With the whisk attachment, beat 3 cups heavy cream with 6 Tbsp powdered sugar on high speed until thick and spreadable. Remove 1 1/2 cups of whipped cream to a piping bag fitted with a star attachment and refrigerate to use as topping later.
  11. Once raspberry syrup is completely at room temp (don't wait way too long or it will thicken and become difficult to blend), fold it into remaining big batch of whipped cream adding 1/4 syrup at a time and folding between each addition. This is your mousse.
  12. Spread 1/2 of the mousse over cake layer inside the springform. Top with second cake layer, brush with remaining simple syrup and spread with 1 1/2 Tbsp raspberry preserves. Add remaining mousse. Pipe whipped cream and top with fresh raspberries and mint leaves if using. Cover with plastic wrap and refrigerate until set (3 hours or overnight). To serve, remove springform walls and plastic wrap.

recipe adapted >>>>>  here

Sunday, June 5, 2016

Cucumber Mint Cooler

Cucumber Mint Cooler | #Virginmojitorecipe #Nonalcoholicmojito #Cucumbermintvodkacocktail #Cucumbervodkadrinks #Kettleonebotanicalvodkarecipes #Vodkacocktailseasy #Cucumbermintgincocktail #Cocktaildrinks #Yummydrinks #Fundrinks #Adultdrinks #Summerdrinks

Ingredients

  • 1 cucumber
  • Ice cubes
  • 2 sprigs mint leaves (stems removed)
  • 1 lime
  • 1 bottle club soda / seltzer / water (33.8 fl oz/1 liter)
Cucumber Mint Cooler | #Virginmojitorecipe #Nonalcoholicmojito #Cucumbermintvodkacocktail #Cucumbervodkadrinks #Kettleonebotanicalvodkarecipes #Vodkacocktailseasy #Cucumbermintgincocktail #Cocktaildrinks #Yummydrinks #Fundrinks #Adultdrinks #Summerdrinks

Instructions

  1. Using a mandolin, shave cucumber into long thin strips.
  2. Cut lime into half. Cut one of the halves into thin slices.
  3. Curl one or two strips of cucumber in a glass. Pack with ice cubes and a few mint leaves. Top with a slice of lime.
  4. Squeeze a few drops of lime juice into the glass. Then fill with club soda, seltzer, or water and enjoy.
Cucumber Mint Cooler | #Virginmojitorecipe #Nonalcoholicmojito #Cucumbermintvodkacocktail #Cucumbervodkadrinks #Kettleonebotanicalvodkarecipes #Vodkacocktailseasy #Cucumbermintgincocktail #Cocktaildrinks #Yummydrinks #Fundrinks #Adultdrinks #Summerdrinks

Recipe adapted >>>>>  here

RIDICULOUSLY TENDER BEEF TIPS WITH MUSHROOM GRAVY

RIDICULOUSLY TENDER BEEF TIPS WITH MUSHROOM GRAVY |  #RIDICULOUSLY #TENDER #BEEF #TIPS #MUSHROOM #GRAVY #Crockpot_meals #Beef_tips_crock_pot_recipes #Slow_cooker_recipes #Instant_pot_recipes_healthy_family #Crockpot_chicken_recipes #Instant_pot_recipes_videos #Buddah_bowl #Cooking_recipes #Yummy_food #Ethnic_recipes #Crockpot_recipes #Meat_dishes

Ingredients

  • 3 tablespoons butter
  • 2 pounds chuck roast, trimmed+ cubed (or stew meat works too)
  • 2 tablespoons all-purpose flour
  • 1 onion, diced
  • 8 ounces baby Bella mushrooms, cut into thick slices
  • 1 ½ teaspoon EACH: garlic powder AND sugar
  • 1 teaspoon EACH: onion powder, dried thyme, AND mushroom powder
  • 1 tablespoon Worcestershire sauce
  • 1 large bay leaf
  • ½ cup pepperoncini peppers, thinly sliced
  • 1 ½ – 2 cups low sodium beef stock (see directions)
  • 2 tablespoons cornstarch (mixed with a few tablespoons of water)

Instructions

  1. SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef. Add the onions and switch to a wooden spoon. Sauté them for 1 minute, scraping the bottom of the pot to make sure no brown bits are left stuck on.
  2. SLOW COOKER: Place 2 cups of beef stock along with the remaining ingredients in the slow cooker (except the corn starch) and cook on high for 3-4 hours or low for 5-7 hours. 35 minutes before the cooking time is up, combine ½ cup of the liquid from the slow cooker and the cornstarch in a small bowl, whisk until smooth. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes. If the gravy is too thick, add a few tablespoons of water to thin it to your desired consistency. If you still find your gravy is thin, add more cornstarch mixed with a tablespoon of water. Adjust salt and pepper to preference and serve over rice/mashed potatoes/cauliflower mash, etc.
  3. OR INSTANT POT:  Place 1 ½ cups of beef stock along with the remaining ingredients in the instant pot (except the cornstarch) and select the meat/stew setting. Cook on manual high pressure for 35 minutes. Once the stew is cooked allow natural pressure release for 10-15 minutes. This gives the meat a chance to really soak up all those flavors. Click the ‘sauté’ setting. Dissolve the cornstarch with 2-3 tablespoons of water and add that to the instant pot once the liquid starts bubbling. Allow the sauce to thicken, about 1-2 minutes, stir to combine. If the gravy becomes too thick, you can add a couple more tablespoons of water to thin it to your desired consistency. Adjust salt and pepper to preference and serve over mashed cauliflower, mashed potatoes, rice, or egg noodles.

recipe adapted >>>>>  here

Saturday, June 4, 2016

Heaven on Earth Cake

Heaven on Earth Cake | #Heavenonearthcakerecipe #Coconutpokecakes #Nobakedesserts #Jellocake #Dessertrecipes #Strawberrypokecakerecipecondensedmilk #Bananacreampieeasy #Almondpasterecipes #Appletartrecipe #Desertvideos #Bananacreampierecipeeasy #Iceboxcakerecipes


Ingredients

  • 1 box Angel food cake or 1 prepared Angel Food Cake
  • 1 package (3.4 ounces) instant vanilla pudding
  • 1 1/2 cups milk
  • 1 cup sour cream
  • 1 can (21 ounces) cherry pie filling
  • 1 tub (8 ounces) Cool Whip
  • 1 tablespoon almond slivers, toasted

Instructions

  1. Bake angel food cake according to package's directions. Allow to cool and cut into cubes.
  2. In a bowl, combine pudding mix, milk, and sour cream and beat until smooth. Set aside.
  3. In a 9x13 baking dish, arrange 1/2 of cake cubes in a layer.
  4. Spoon 2/3 of cherry pie filling over cake.
  5. Place the remaining 1/2 of the cake on top of pie filling.
  6. Spoon pudding over cake and spread evenly.
  7. Spoon and spread whipped topping over pudding layer.
  8. Garnish cake with the remaining pie filling and toasted almonds. Chill for about 4 to 5 hours.

Recipe has been adapted from >>>>>  here

Wednesday, June 1, 2016

Orange Glazed Salmon with Rosemary Recipe


#Salmonrecipesbaked #Asiansalmonrecipes #Seafoodrecipes #Cookingrecipes #Seafooddishes #Fishdishes #Cheesycauliflowerbake #2ingredientfudgecondensedmilk #Cheesycauliflowercasserole #Ketocheesycauliflower #Ketocauliflowerrecipes #Cheeseycauliflowerbake

Ingredients

  • 2 tsp olive oil
  • 4 (6 oz) skinless salmon fillets (1-inch thick),
  • Salt and freshly ground black pepper
  • 2 cloves garlic , minced
  • 2 1/2 tsp minced fresh rosemary
  • 5 Tbsp chicken broth , divided
  • 1 1/2 tsp orange zest
  • 2/3 cup fresh orange juice
  • 1 Tbsp fresh lemon juice
  • 1 1/2 Tbsp honey
  • 2 1/2 tsp cornstarch

Instructions

  1. Heat olive oil in a large non-stick saute pan or skillet over medium-high heat.
  2. Season both sides of salmon with salt and pepper.
  3. Add salmon and to pan and cooked until browned on both sides and cooked through, about 3 - 4 minutes per side. Transfer salmon to a plate while leaving oil in pan.
  4. Add garlic and rosemary to pan and saute 20 seconds, then add 1/4 cup chicken broth and simmer until mostly reduced.
  5. Stir in orange zest, orange juice, lemon juice and honey. In a small bowl whisk together remaining 1 Tbsp chicken broth with cornstarch.
  6. Pour into pan, season sauce with salt and pepper to taste then bring to a boil and allow to boil 1 minute, stirring constantly.
  7. Return salmon to pan, spoon sauce over salmon.

RECIPE ADAPTED  >>>>>  here