Saturday, July 30, 2016

bbq salmon bowls with mango avocado salsa

bbq salmon bowls with mango avocado salsa | #Bbqsalmonbowlswithmango #Pinchofyumsalmonbowl #Bbqsalmonwithmangosalsa #Salmonbowlshealthy #Salmonrecipespansearedhoney #Ricedcauliflowerrecipes #Salmonpattiesrecipecanned #Recipevideos #Ketosalmonpatties #Salmoncakesrecipe #Fishdishes #Seafooddishes

Ingredients

    Salmon:
  • 1/2 teaspoon kosher salt (more for a larger filet)
  • 2 tablespoons olive oil
  • 2 teaspoons onion powder
  • 1–2 lbs. fresh salmon
  • 2 tablespoons brown sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 2 teaspoons smoked paprika
  • Mango Avocado Salsa:
  • a squeeze of lime juice + a little lime zest
  • salt to taste
  • 1/4 cup minced cilantro
  • 2 mangoes, diced
  • 1 avocado, diced
  • minced jalapeño (optional, to taste)
  • a drizzle of honey
  • 1/4 cup minced red onion
  • For serving:
  • Rice

Instructions

  1. Mango salsa: Toss all ingredients in a bowl to combine. Taste, adjust, try not to eat the whole bowl.
  2. Get the oven ready: Preheat the oven to 500 degrees (broil setting). Make sure one of the oven racks is close-ish to the top, about 6 inches or so. Line a baking sheet with foil.
  3. Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Broil for 6-12 minutes depending on the thickness of your salmon and your desired doneness. See notes if you’re not sure.
  4. Bowl it up: Pile up some rice, pull off some of salmon, and spoon that mango avocado salsa over the whole thing. Add a lime squeezer for good measure. IT’S SO GOOD.

recipe adapted >>>>>  here

Frito Taco Pie With A Crescent Dough Crust

Frito Taco Pie With A Crescent Dough Crust | #Crunchwrapsupreme #Tacopiewithcrescentrolls #Tacobellcrunchwrapsupreme #Mexicanfoodrecipes #Cookingrecipes #Beefdishes #Tacopiewithcrescentrolls #Mexicanfoodrecipes #Cookingrecipes #Crescentdough #Tacoingredients #Beefdishes

Ingredients

  • 1 roll of Pillsbury Crescent Rolls
  • FritoS corn chips
  • 1 pound ground beef
  • taco seasoning
  • sour cream
  • shredded cheese
  • black olives Optional)
  • taco topping [lettuce, tomato, avocado]
  • salsa

Instructions

  • 1. Prepare 1 pound of ground beef with taco seasoning according to the package directions. Prep all of your toppings (lettuce, tomato, avocado, etc.) ahead of time.
  • 2. Place all of your crescent roll triangles in a pie dish with the tips in the center and short edges on the outer edge of the dish.
  • 3. Use your fingers to mold the triangles together into a pie crust.
  • 4. Place a couple of handfuls of corn chips (about 1 1/2 cups) on top of the crust.
  • 5. Layer on your seasoned ground beef.
  • 6. Spread on a layer of sour cream with a spoon, and then top with olives (optional). If you like spicy, you could also add in a few jalapeños.
  • 7. Top with 1 or more cups of shredded cheese (I used a four cheese blend).
  • 8. Drink a beer (optional).
  • 9. Bake for 20-25 minutes in a 350 degree oven.
  • 10. If you want pretty pie slices, wait about 10 minutes before slicing and serving, otherwise it just kind of falls apart. Top with more Fritos and fresh veggies (lettuce, tomato, avocado, salsa, etc.) and enjoy!

Recipe adapted >>>>>  here

Saturday, July 23, 2016

Holy Cannoli Cookies

Holy Cannoli Cookies | #Ricottacheesecookies #Cookiesrecipeschristmas #Holidaycookies #cookies #desserts #Cookiedesserts #Italiandesserts #Cheesecakebars #Cannolicheesecake #Peanutbuttercake #Italiancheesecake #Cakerecipes

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup ricotta cheese
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon fresh orange zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1 10 ounce bag mini chocolate chips divided
  • 1 cup chopped pistachios

Instructions

  1. In a large mixing bowl cream the butter and sugar together with an electric mixer until light and fluffy. Mix in the eggs then ricotta cheese until well combined then mix in the vanilla extract, cinnamon, and fresh orange zest.
  2. Next, mix in the baking powder, baking soda, and salt until well combined. Mix in the flour. Stir in 1 cup of chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.
  3. Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease.
  4. Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cookie dough for each cookie leaving about 2 inches between each cookie.
  5. Bake cookies at 375 degrees F for about 8-11 minutes or until golden brown around the edges. Cool slightly then move to wire racks to cool completely.
  6. Microwave remaining chocolate chips on high in a small microwave safe bowl in 20 second intervals, stirring after each interval until melted and smooth. Spoon melted chocolate into a small resealable bag, clip one corner slightly, then drizzle melted chocolate over cookies. Let cool for chocolate to set.

RECIPE ADAPTED  >>>>>  here

Delicious almost NO CARB pizza recipe

Delicious almost NO CARB pizza recipe | #Ketocabbagerecipes #Mexicancabbage #Chickenphillycheesesteak #Lowcarbeating #Ketodietrecipes #Ketogenicrecipes #Ketotacoshells #Ketosheetpanpizza #Ketominiwafflemakerrecipes #Ketotortillas #Chafflesrecipe #Chafflerecipeketocheese

Ingredients

  • For the crust
  • 1 8 oz. package of full fat cream cheese (room temp.)
  • 2 eggs
  • Freshly ground black pepper
  • Garlic powder
  • 1/4 cup grated parmesan cheese
  • For the pizza
  • 1/2 cup jarred marinara sauce*
  • A pinch of cayenne pepper
  • 1/2 teaspoon oregano
  • 1 cup shredded mozzarella cheese
  • Sauteed pepperoni
  • Garlic powder

Instructions

  1. For the crust
  2. Preheat oven to 350.
  3. Butter a 9×13 baking dish (or line the dish with parchment paper)
  4. Blend cream cheese and eggs and season with pepper & garlic powder
  5. Add parmesan cheese and stir until combined
  6. Pour into buttered baking dish (or over parchment paper)
  7. Bake for 17 minutes or until golden brown
  8. Let crust cool for 10 minutes before adding toppings
  9. For the pizza
  10. After crust is cooked, raise oven to 400 degrees
  11. Mix together marinara sauce, garlic powder, cayenne pepper & oregano
  12. Top crust with marinara and spread evenly
  13. Top with mozzarella cheese
  14. Add toppings
  15. Bake for 8 minutes or until cheese is bubbly

recipe adapted  >>>>>  here

Tuesday, July 19, 2016

Unicorn Hot Chocolate

Unicorn Hot Chocolate | #Unicorndip #Dessertrecipes #Diyfood #Yummydrinks #Foodanddrink #Deliciousdesserts #Yummydrinks #Fundrinks #Foodanddrink #Deliciousdesserts #Yummyfood #Dessertrecipes

Ingredients

  • Rainbow Swirl Whipped Cream
  • 2 c. heavy cream
  • 1 tbsp. sugar
  • 2 drops pink food coloring
  • 2 drops blue food coloring
  • Unicorn Hot Chocolate
  • 4 c. milk
  • 1 tsp. vanilla extract
  • 8 oz. white chocolate
  • 2 tbsp. Pink sanding sugar
  • 2 tbsp. Blue sanding sugar
  • Lucky Charms
  • rainbow sprinkles
  • Powered by Chicory

Instructions

  1. Make rainbow swirl whipped cream: Beat heavy cream and sugar until soft peaks form, about 2-3 minutes. Divide whipped cream into four bowls. Stir 2-3 drops of pink food coloring into one, creating pink whipped cream. Stir 2-3 drops blue food coloring into another, creating blue whipped cream. Combine 2 drops blue and 2 drops pink into the third bowl, creating purple whipped cream. Leave fourth bowl with regular whipped cream. Set aside.
  2. Make unicorn hot chocolate: In a large saucepan, combine milk, vanilla, and white chocolate over medium-low heat, stirring occasionally. Once dissolved, stir in sanding sugar, adjusting amounts until you get the shade of purple you want. Pour into mugs.
  3. Top with dollops of each color whipped cream, using a spoon to swirl it. Top each drink with Lucky Charms and sprinkles.

Recipe adapted >>>>>  here

Sunday, July 17, 2016

Vegan Barbecue Lentil Loaf

Vegan Barbecue Lentil Loaf | #Vegetarianveganrecipes #Veganfoods #Vegancooking #Veganeating #Wholefoodrecipes #Vegetariandishes #Vegetarianrecipes #Veganfoods #Veganeating #Wholefoodrecipes #Vegancooking #Vegetarianveganrecipes

Ingredients

  • FOR THE LENTILS
  • 1 cup (193g) dry green lentils (do not use red lentils, too mushy)
  • 1/2 teaspoon fine salt
  • FOR THE LOAF
  • 1/2 heaping cup (80g) finely chopped white onion
  • 1 packed tablespoon minced fresh garlic
  • 1/4 teaspoon fine sea salt
  • 1/4 cup water (this is ONLY for cooking the veggies in 1st)
  • 1 cup (240g) barbecue sauce (below), separated (This is the ONLY BBQ sauce tested in the recipe and the strong flavor and texture work perfectly.)
  • 1/2 cup MEDIUM GRIND coarse cornmeal (It MUST be medium grind, not corn flour or regular fine cornmeal, otherwise it WILL BE DRY. I use this Bob's Red Mill. If you cannot find, order it off Amazon.)
  • 3 tablespoons ground flaxseed
  • 1/2 teaspoon chipotle chili spice (gives a hefty kick of heat, so ONLY use 1/4 tsp if sensitive)
  • 1/2 cup corn
  • 5 MINUTE BBQ SAUCE (This sauce is STRONG, so it stands out in the loaf. This sauce is what yields such flavor to the loaf, so I strongly advise against subbing. (Makes 1 1/2 cups, plenty for the loaf and for dipping!)
  • 1/2 cup (120g) tomato paste, not sauce
  • 1/2 cup (120g) water
  • 1 teaspoon fine salt
  • 1/2-1 tablespoon garlic powder, per preference
  • 1 tablespoon + 1 teaspoon chili powder
  • 1 tablespoon + 1 teaspoon yellow wet mustard
  • 1 tablespoon + 1 teaspoon pure maple syrup
  • 2 tablespoons + 2 teaspoons dark balsamic vinegar
  • 2 tablespoons + 2 teaspoons unsulphured regular molasses

Instructions

  1. This recipe takes a bit of time to prep and make. You are cooking lentils and you are cooking the loaf and there is prep time and waiting time in there as well, so give yourself 2 to 2 1/2 hours. Otherwise, I would suggest to save time, cook the lentils the day before you want to eat the loaf and mash them the next day as noted below. It will really knock off some time.
  2. If you are making my homemade barbecue sauce, just simply add all of the ingredients to a small bowl and whisk really well until emulsified and thickened. Set aside or store in the fridge the night before making the loaf. This bbq sauce was created specifically for the loaf, so it WILL taste strong, but very yummy in this loaf!
  3. For the lentils, rinse them off and add them with 2 cups water and the 1/2 tsp salt to a pot and bring to a boil. Once boiling, cover, turn to simmer and cook for 35-40 minutes. The water should be all evaporated basically. Turn off the heat and return the lid and let it sit for just 10 minutes.
  4. While the lentils are cooking, cook the onions and garlic. Add the onion, garlic, 1/4 cup water and 1/4 teaspoon salt to a small frying pan. Bring to a boil and once boiling, immediately turn to simmer for about 5 minutes or until the water has completely evaporated. You don't want any remaining water so the loaf doesn't turn mushy. Turn off the heat.
  5. After the lentils have finished and sat for 10 minutes, puree about 1/2 of the mixture with a hand immersion blender. You do not want to puree all of it, or it will make the loaf mushy, got it? Just eyeball about half of it, leaving the other half full lentils. Add them to a large bowl.
  6. Preheat the oven to 350 degrees and line a 9x5 metal loaf pan with parchment paper hanging slightly over the sides for easy removal later. Make sure to spray the sides that the paper doesn't touch, so it doesn't stick.
  7. Add the cooked onion/garlic mixture to the lentils. Add only 3/4 cup of the barbecue sauce to the lentil mixture. Add the chipotle spice and another good pinch of salt and stir together well. Add the cornmeal and flaxseed and stir around for a good minute or so until it becomes really thick and sticky. Lastly, gently stir in the corn. Note: If you taste the batter, it doesn't taste overly spicy uncooked, but it will become a lot spicier as the chipotle spice bakes, so keep that in mind.
  8. Pour the batter in the loaf pan and spread out evenly. Let it sit for about 20 minutes before baking, so the cornmeal soaks up some liquid. Spread 1/4 cup of the barbecue sauce all over the top evenly. Bake for 55-60 minutes or until firm and a toothpick basically comes out clean. I baked mine for a full 60 minutes to ensure it was done. The ends got slightly charred just where the barbecue sauce was, but the inside was perfect. You can always trim a little of the sauce off it if gets a little done, but you definitely want to make sure the loaf is cooked through, so it's firm and not mushy. If yours turns out mushy, then you didn't let it cook long enough, because the result should be firm and have a nice bite to it.
  9. It is crucial to let the loaf sit for at least 20 minutes to firm up. It will firm up a lot while cooling. If you try to cut it hot, it will fall apart. I let mine sit 30 minutes and it was still warm. Gently lift up the loaf with the parchment paper and very carefully transport it to a serving platter using spatulas. Carefully slice it. Spread extra barbecue sauce on top while still warm right before serving. Add chopped fresh parsley on top for garnish and presentation, if desired.

recipe adapted  >>>>>  here

Thursday, July 14, 2016

White Chocolate Lemon Sugar Cookies

White Chocolate Lemon Sugar Cookies  | #Peanutbuttercookies #Cookiesrecipeseasy #Lemonwhitechocolatechipcookies #Lemoncookiesrecipes #Lemonsugarcookies #Sweettreatseasytomake #Softchocolatechipcookierecipe #Softchewychocolatechipcookies #Softgooeychocolatechipcookies #Ooeygooeychocolatechipcookies #Cookiedesserts #Yummycookies


Ingredients

  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 2 teaspoons lemon extract
  • 2 Tablespoons light corn syrup
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup white chocolate chips
  • 1/4 cup granulated sugar, for rolling cookies in
  • yellow food coloring, optional

Instructions

  1. Cream together butter and 1 cup of sugar with an electric mixer until fluffy. Add in the egg, lemon extract, and corn syrup, and a few drops of yellow food coloring (if using) and beat until combined.
  2. In a medium bowl, sift together the flour, baking soda, and baking powder. Add to creamed mixture, beating a little at a time until fully incorporated and smooth. Stir in the white chocolate chips. Cover dough and chill in the fridge for one hour.
  3. Preheat oven to 325 degrees and line baking sheets with parchment paper. Roll chilled dough into balls (about 1/8 cup each) and roll in the remaining 1/4 cup sugar. Bake on prepared cookie sheets for 10-12 minutes, until edges are set. Cool on a wire rack before enjoying.

Recipe has been adapted from>>>>>  here

Monday, July 11, 2016

SHRIMP AND GUACAMOLE TOSTADAS

SHRIMP AND GUACAMOLE TOSTADAS | #Redfishrecipes #Creolecreamsauce #Redsnapperrecipes #Redfishrecipes #Crawfishsauce #Cookingrecipes #Shrimptostadas #Easyfingerfoodsparty #Tostadarecipes #Partyfingerfoodideas #Mexicanfoodrecipes #Partyfoodeasy

Ingredients

  • 6 corn tortillas
  • cooking spray
  • 2 cups grated cheddar cheese
  • 2 avocados
  • 1/2 cup chopped cilantro, plus more for garnish
  • juice from 1 lime
  • 2 Tbs. extra virgin olive oil
  • 1 pound shrimp, peeled and deveined
  • 1 Tbs ground cumin
  • 2 Tbs chili powder
  • 1 tsp crushed red or green pepper
  • 1 tsp garlic salt
  • 1 red bell pepper, cut into small slices

Instructions

  1. Preheat oven to 350.
  2. Lightly coat both sides of the corn tortillas with cooking spray. Bake for 4 minutes on each side. Switch oven to broil. Evenly divide the cheese over the tortillas and broil until cheese is melted and bubbly, 2-ish minutes. Remove from heat and set aside.
  3. In a small bowl, combine the avocados, cilantro, lime juice and a pinch of kosher salt. Mash up with a fork until you get guacamole. Go ahead and eat a few bites for your well being.
  4. Toss the shrimp with the cumin, chili powder, crushed pepper flakes and garlic salt.
  5. Heat the oil in a medium skillet over medium high. Sear the shrimp on one side for 2 minutes; flip and sear 30 more seconds. Remove from pan.
  6. To the pan, add the sliced red bell pepper. Saute for 2 minutes, scraping the browned bits from the pan, seasoning the peppers. Sprinkle in a leetle salt.
  7. Spoon the guacamole over each cheesy tostada, followed by shrimp and red bell pepper. Garnish each tostado with cilantro and give another good squeeze of lime juice over each one.

RECIPE ADAPTED  >>>>>  here

Sunday, July 10, 2016

Gooey Mississippi Mud Brookies

Gooey Mississippi Mud Brookies | #Dessertrecipes #Sweetrecipes #Deliciousdesserts #Dessertbars #Brownierecipes #Sweetstreats #Brookiesrecipe #Dessertrecipes #Cookingrecipes #Deliciousdesserts #Dessertbars #Sweetrecipes

Ingredients

  • 1 Box brownie mix
  • Ingredients on the box (oil, eggs water)
  • 1 ½ cups mini marshmallows, divided
  • 1 cup chopped pecans, divided
  • For the cookie dough:
  • ½ cup (1 stick) unsalted butter
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1 Large egg
  • 2 teaspoons pure vanilla extract
  • 1¾ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¾ cup mini chocolate chips

  Instructions

  1. Preheat oven to 350°F
  2. In a medium sized bowl, combine brownie mix, egg, vegetable oil and water according to the instructions on the box. Beat until thoroughly mixed.
  3. Line a 9×13” pan with parchment paper or a baking mat. Pour the brownie batter over the baking mat and spread evenly.
  4. Sprinkle the top of the batter with ½ cup crushed pecans and ¾ cup of mini marshmallows and gently press into the brownie batter.
  5. Soften the butter in the microwave for 10-15 seconds. Combine the butter with both light brown sugar and granulated sugar. Mix until smooth and the mixture becomes fluffy.
  6. Add the egg and vanilla extract and beat until the egg is thoroughly incorporated.
  7. In a separate bowl, combine the flour, salt and baking soda. Slowly add the flour mixture to dough batter while mixing at a low speed. Once all the flour has been added, increase speed to medium until dough forms. Add chocolate chips, remaining pecans and marshmallows last and fold into cookie dough.
  8. Take the cookie dough and drop chunks onto the top of the brownie mixture, gently pressing them down into brownie batter. Do you best to cover evenly.
  9. Bake for 25-28 minutes at 350°F. Remove from oven and allow to cool completely before cutting. Since I used a baking mat, I was able to completely remove the sheet of brookies from the pan before cutting. If the brownie is still too gooey, I suggest refrigerating before cutting.

  recipe adapted >>>>>  here

Friday, July 8, 2016

Best Italian Lemon Olive Oil Cake Recipe with Berries

Best Italian Lemon Olive Oil Cake Recipe with Berries   | #Quickandeasydinnerrecipes #Glutenfreerecipesfordinner #Easydinnerrecipesforfamily #Simpledinnerrecipes #Easyglutenfreedinner #Chickenandriceeasy #Chocolatecake #Nakedcakerecipe #Christmascakes #Summercake #Hawaiiancheesecakebars #Dessertrecipes


Ingredients

  • 1 c extra virgin olive oil
  • 1/3 c ricotta cheese
  • 2 c all purpose flour
  • 5 eggs organic pasture raised
  • 1 1/4 c granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • Zest from 1 lemon
  • A pinch of sea salt
  • 1 lb blackberries
  • 1/4 c edible flower blossoms
  • Blueberry Sauce
  • 1/2 lb blueberries
  • 1/2 lemon juiced
  • 2-3 tbsp wild honey
  • 1 tsp vanilla extract
  • Mascarpone Cream
  • 4 large egg yolks organic pasture raised
  • 4 tbsp granulated sugar
  • 3/4 lb mascarpone cheese
  • 1.5 c whipped cream ( Stiff )
  • zest from 1 lemon
  • Lemon curd
  • 1/2 c lemon juice freshly squeezed
  • Zest from 1 lemon
  • 5 large egg yolks organic pasture raised
  • 1/2 c granulated sugar
  • 5 tbsp butter cut into 5 pieces.

Instructions

  1. Make the Blueberry Sauce:
  2. Start by adding the blueberries with the lemon juice, vanilla and honey to a small sauce pan. Bring to a simmer and cook for a couple of minutes, just until the blueberries burst. Remove from flame and adjust sweetness to your taste with more honey. Refrigerate until ready to use.
  3. Make the Lemon Curd:
  4. To make the lemon curd, prepare a double boiler with 2 inches of water in the bottom pan. Bring to gentle simmer.
  5. Add the egg yolks, sugar, lemon zest and lemon juice to the top pan. Whisk together over the steam until combined well. Keep whisking for a few minutes until the curd has thickened and coats the back of a spoon. About 5 to 10 minutes or so. Turn off the flame and whisk in the butter until melted. Transfer the curd to a bowl and cover with plastic wrap. Refrigerate until cooled completely. It should be very thick at this point.
  6. Preheat your oven to 325"F.
  7. Prepare a 10 inch spring form pan by lightly buttering it with a dab of butter. Place on a baking sheet.
  8. Make the Olive Oil Cake:
  9. In the bowl of a mixer add the eggs, lemon zest and sugar and using the whisk attachment beat them together until well combined. A few minutes.
  10. Pour in the olive oil and continue whisking on medium low speed until all incorporated. Add the ricotta cheese and sea salt and whisk till combined.
  11. Add the flour, baking powder, baking soda and slowly mix or fold everything together until incorporated.
  12. Transfer the cake batter into the buttered spring form pan.
  13. Bake the olive oil cake in the preheated oven for about 45 minutes to 1 hour, until a toothpick inserted in the center comes out almost clean.
  14. Transfer the cake to a cooling rack and allow to cool completely.
  15. Make the Mascarpone Cheese Filling:
  16. Add the egg yolks and sugar to a large mixing bowl. Use a mixer with a whisk attachment to cream the sugars and egg yolks until fluffy and pale in color.
  17. Add the lemon zest and spoonfuls of the mascarpone cheese until incorporated.
  18. Using a spatula fold the whipped cream (must be stiff) into the whipped mascarpone cheese until combined. Make sure to not over mix. Cover with plastic wrap and refrigerate until ready to use. It should not be runny, it should be thick and creamy.
  19. Assemble the Cake:
  20. Once cooled off, remove the cake from the spring form pan by releasing the sides first, then remove the bottom.
  21. Very carefully slice a thin layer off of the top to remove the top crust and expose the inside of the cake.
  22. Extra carefully slice the cake in half using a serrated knife.
  23. Place the bottom part on a plate or cake stand.
  24. Using a small spatula spread the chilled lemon curd on top of the olive oil cake.
  25. Spoon half of the mascarpone filling on top, or as much as you feel comfortable working with. If it seems like too much for you, simply save some for later use. Then top it with half of the blueberries from the blueberry sauce and some of the fresh blackberries. Reserve as much of the liquid from the blueberry sauce as possible for the next layer.
  26. Add the next olive oil cake layer and spoon all the remaining blueberries with the sauce on top. Add the remaining whipped mascarpone (or however much you feel comfortable working with) and with the back of a spoon or spatula rustically spread it over the top. Place the fresh blackberries all over the top, reserving some to decorate the sides of your olive oil cake.
  27. Garnish your lemon olive oil cake with edible flower blossoms and enjoy chilled.

recipe >>>>>  here

Friday, July 1, 2016

Roasted Carrot Soup

#Lentilsoupeasy #Celeryrecipes #Roastedcarrotsoup #Lentilrecipeseasy #Lentilsoupcrockpot #Soupparty #Pumpkinsoup #Roastedcarrotsoup #Carrottomatosoup #Recipeswithcarrots #Carrotsouphealthy #Cookingrecipes

 

 

 

 

Ingredients

  • 1 1/2 pounds carrots — peeled, cut into 1/2-inch slices (about 6 large carrots)
  • 1 large yellow onion — thinly sliced
  • 4 cloves garlic — peeled and left whole
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt — divided, plus additional to taste
  • 1 teaspoon ground cumin
  • 1/4 teaspoon black pepper — plus additional to taste
  • 2 cans whole peeled tomatoes — (28 ounce cans)
  • 1 teaspoon dried basil
  • 1/2 cup plain Greek yogurt — plus additional for serving
  • Fresh basil — optional, for serving

 

 

 

 

 

Instructions

  1. Place racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with cooking spray. Set aside.
  2. Place the carrots, onions, and garlic in a large bowl. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt, cumin, and pepper. Toss to evenly coat, then spread in a single layer on the prepared baking sheets, ensuring that the vegetables do not crowd one another. Roast for 25 to 30 minutes, turning twice throughout, until the vegetables are tender and browned. Let cool on the pans for 10 minutes.
  3. While the vegetables cool, drain the juice from the tomato cans into a small bowl or measuring cup. Set aside.
  4. Working in two batches, add half of the roasted vegetables to a food processor fitted with a steel blade or to a blender. Add 1 can of the drained tomatoes. Purée until smooth, then pour the purée into a 4-quart or larger heavy-bottomed pot, such as a Dutch oven. Repeat with the remaining vegetables and tomatoes, then add to the pot.
  5. Stir in the reserved tomato juices, basil, yogurt, and remaining 1/2 teaspoon salt. Bring to a gentle simmer and let cook for about 10 minutes, until fully heated through. Taste and add additional salt and/or pepper as desired. Serve warm, topped with fresh basil and/or additional Greek yogurt.

RECIPE ADAPTED  >>>>>  here


Rated 4/5 based on 204 customer reviews