Tuesday, August 30, 2016

HONEY BUFFALO HOT WINGS AND CLASSIC BUFFALO WINGS RECIPE

HONEY BUFFALO HOT WINGS AND CLASSIC BUFFALO WINGS RECIPE< | #Bakedbuffalowings #Chickenwingsintheovenbuffalo #Buffalowingsauce #Frozenchickenwingsintheoven #Franksbuffalowings #Lemonpepperchickenwingsrecipeoven #Honeybuffalosauce #Cookingrecipes #Chickendishes #Poultryrecipes #Chickendinner #Bakedchickenwings

Ingredients

  • 4 chicken wings with skin rinsed and patted dry (approx 3 pounds)
  • Rub
  • 2 tablespoons baking powder
  • 2 tablespoons brown sugar
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground celery seed
  • Traditional Buffalo Hot Wings Sauce
  • (Hot sauce unites with a touch of molasses for the traditional hot wings flavor)
  • 2/3 cup Frank's ORIGINAL Hot Sauce (NOT hot wings sauce) mixed with 2 teaspoons cornstarch
  • 1 tablespoon molasses
  • 1 tablespoon butter
  • Buffalo Honey Hot Wings Sauce
  • (Honey is the dominant ingredient in this sauce for sticky hot wings while still being hot by using Hot WINGS sauce)
  • 2-3 tablespoons Frank's Hot WINGS Sauce (NOT original hot sauce like above) mixed with 2 teaspoons cornstarch
  • 1/2 cup honey
  • 2 tablespoons butter
  • 1 tablespoons molasses
  • Buffalo Mild Honey Hot Wings
  • 2/3 cup Frank's ORIGINAL Hot Sauce (NOT hot wings sauce) mixed with 2 teaspoons cornstarch
  • 1/4 cup honey
  • 1 tablespoon molasses
  • 1 tablespoon butter
  • 1-3 teaspoons Hot Wings Sauce (Optional for hotter wings)

Instructions

  1. Preheat oven to 400F degrees. Line baking sheet with foil for easy cleanup. Top baking sheet with baking rack/oven proof cooling rack and lightly spray with nonstick cooking spray.
  2. In a medium bowl, mix together Rub Ingredients. Add half of the Rub to a large freezer bag. Add half of the wings and shake until coated evenly. Line wings on prepared baking rack so they are not touching. Add remaining Rub ingredients and wings to freezer bag and repeat.
  3. Bake on upper middle rack for 45-50 minutes. Move oven rack approximately 6-8" from broiler and broil to desired crispiness, watching closely so they don't burn. Flip chicken wings over and broil the other side until crispy.
  4. The prep for all of the sauces is the same. **While wings are cooling, melt butter over medium heat. Add remaining sauce ingredients and bring to a boil, stirring occasionally. Reduce to a simmer until slightly thickened, approximately 3-5 minutes. Taste and add additional hot sauce for spicier sauces/more honey for sweeter.
  5. When chicken is done, add to a large bowl and pour over sauce. Gently toss wings with a spatula until evenly coated.
  6. Serve with desired Blue Cheese/ Ranch Dip, etc. dip
  7. Dig in!

recipe adapted  >>>>>  here

Friday, August 26, 2016

healthy beef and broccoli

healthy beef and broccoli | #Tacopastasalad #Coldpastasaladrecipes #Bbqpastasalad #Saladsforparties #Colddinners #Carlsbadcravings #Healthyasianrecipes #Beefandbroccolieasyhealthy #Healthydinnerrecipeswithbeef #Brocolibeefrecipe #Broccolibeefrecipehealthy #Cookingrecipes

Ingredients

  • 3/4lb. lean steak (such as top sirloin, or loin tip) thinly sliced
  • 2 Tbsp arrowroot or cornstarch*
  • 1lb. broccolini (or broccoli), cut into 2” sections
  • 1/2 cup low sodium gluten free tamari, coconut aminos, or soy sauce*
  • 3 cloves garlic, minced
  • 1 1/2 tsp fresh ginger, minced
  • 1/2 tsp black pepper, plus more to taste
  • 1/4–1/2 cup water, as desired
  • olive oil or coconut oil, for cooking

Instructions

  1. In a medium bowl, combine thinly sliced steak with arrowroot (or cornstarch) and a pinch of pepper. Toss to coat well.
  2. Heat a drizzle of oil in a large skillet over medium heat. Working in batches, add a few slices of steak (not touching each other) to the pan. Cook 60-90 seconds per side, then transfer to a clean plate or bowl. Repeat with remaining steak, adding more oil to the pan as needed.
  3. When all the steak is cooked, add broccoli to the pan (again, if the pan is a bit dry, add a bit more oil). Cook 4-5 minutes, or until crisp-tender (cook longer if you like your broccoli softer).
  4. While the broccoli is cooking, mix up your sauce by combining the coconut aminos/tamari, garlic, ginger, and pepper.
  5. When broccoli is cooked through, transfer to plate/bowl with the steak. Pour sauce into the pan and stir to scrape up any browned bits. Return cooked broccoli and steak to the pan and stir to coat. The sauce should naturally thicken as it heats through and bubbles for a few minutes (3-5 minutes). If sauce is too thick, add a bit of water (or more coconut aminos/tamari).
  6. Serve warm!

recipe adapted >>>>>  here

Easy Strawberry Pot Pie

Easy Strawberry Pot Pie | #Strawberrypierecipeeasy #Butterscotchricekrispietreats #Blueberrypiewithcrumbtopping #Freshstrawberrypie #Specialkbarswithricekrispies #Strawberrydesserts #Lemoniceboxpie #Chocolatepieeasy #Jellocoolwhipdessert #Summerdesserts #Piesrecipeseasy #Strawberrypretzeldessert

Ingredients

  • 1 sheet puff pastry thawed
  • 1 cup white sugar increase to 1 1/4 cups for less sweet berries
  • 1/3 cup all purpose flour
  • 1 large egg mixed with 1 tsp water, for brushing pastry before baking
  • White, turbinado or coarse sugar, for topping before baking optional
  • 1 1/2 Tbsp butter
  • 4 cups strawberries halved or quartered, if large

Instructions

  1. Preheat oven to 425F. Line a baking sheet with aluminum foil (for easy clean-up!). Set aside.
  2. Place baking pan or pans on prepared baking sheet (8 or 9-inch baking pan, deep pie dish, one 8-inch cast iron skillet or three 5-inch mini skillets.)
  3. In a large bowl, stir together the strawberries, sugar and flour. Spoon the berry mixture into baking pan or divide among several smaller pans. Top with butter (dividing between multiple pans, if using).
  4. For one large pan, lay sheet of puff pastry over-top. Cut several slits in the middle. For several smaller pans, either cut circles to fit top, or cut pastry into random pieces and lay randomly over-top. Brush top of pastry with egg/water mixture. Sprinkle with sugar, if desired.
  5. Bake in preheated oven for 22-25 minutes, or until strawberry mixture is bubbly and puff pastry is puffed and golden. Allow to cool 5-10 minutes before eating (filling is hot right out of the oven!)

recipe adapted >>>>>  here

Wednesday, August 24, 2016

Homemade Pumpkin Pie Recipe

Homemade Pumpkin Pie Recipe | #Pumpkinpierecipehomemade #Pumpkincheesecakerecipes #Pumkinpie #Tastyvideos #Pumpkinpiecheesecake #Falldecorideasvideos #Pumpkinpierecipehomemade #Pumpkinpiefillingrecipe #Cookingrecipes #Holidaycooking #Dessertrecipes #Holidayrecipes

Ingredients

  • 1 store-bought or homemade pie crust
  • Pumpkin Pie Filling:
  • 1 cup light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3 large eggs lightly beaten
  • 1 15-ounce can pumpkin puree
  • 1 and 1/4 cups evaporated milk

Instructions

  1. To prepare the pie crust :
  2. Preheat oven to 400°F.
  3. Prepare the pie crust by rolling the dough out to 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate (make sure it's at least 1 and 1/2 inches deep), gently fit it into the pie plate, trim any excess dough, and flute the edges. Line the pie dough with parchment paper or foil, making sure to cover the bottom and fit it snuggly in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well too).
  4. Bake the pie crust at 400°F for 12-15 minutes. Remove from the oven and remove the parchment paper (or foil) and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes. Remove from the oven and set aside to cool.
  5. To prepare the filling :
  6. In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until well combined. In a separate mixing bowl, whisk together the eggs, pumpkin puree and evaporated milk until well combined. Pour the wet ingredients into the dry ingredients and mix together until fully combined.
  7. To make the pumpkin pie :
  8. Pour the pumpkin pie filling into the partially baked pie crust. Return to the oven and bake at 400°F for 45-50 minutes, or until the center is almost set (it should be a little wobbly). Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight.

RECIPE ADAPTED >>>>>  here

Saturday, August 20, 2016

Refreshing Blood Orange Coconut Sorbet

Refreshing Blood Orange Coconut Sorbet | #Frozendesserts #Sorbeticecream #Frozenyogurt #Icecreampopsicles #Homemadeicecream #Icecreamdesserts #Redvelveticecream #Darkchocolatesorbet #Peachsorbetrecipe #Frozendesserts #Dessertrecipes #Icecreampopsicles

Ingredients

  • medium blood oranges - 6-8
  • organic cane sugar - 3/4
  • water - 1/4
  • freshly squeezed lime juice - 1 tablespoon, or to taste
  • light coconut milk - 3/4 cup

Instructions

  • 1. In a small saucepan combine the water and sugar.
  • 2. Bring to a simmer over medium heat, whisking to dissolve the sugar.
  • 3. Reduce the heat and simmer the mixture for a few minutes until it becomes syrupy. Remove from the heat an let cool.
  • 4. Peel the skin of the oranges. Place the oranges into a blander and process until smooth. You'll get around 1 - 1 1/4 cups of liquid.
  • 5. In a mixing bowl combine the syrup, blood orange juice, lime juice, and coconut milk. Cover the bowl with a plastic wrap.
  • 6. Cill the mixture in a refrigerator for 1-2 hours.
  • 7. Pour the cold sorbet mixture into an ice cream maker and process according to the manufacturer’s instructions.
  • 8. You can serve the soft sorbet right away, or transfer it into an ice cream container and freeze until needed.

recipe adapted >>>>>  here

Sunday, August 14, 2016

Salted Caramel Mousse ROLO Cookie Cups

Salted Caramel Mousse ROLO Cookie Cups | #Redvelvetcookiecups #Dessertrecipes #Cookiedesserts #Cookiecupsrecipe #Cookingrecipes #Sweetrecipes #Quickeasydesserts #Chocolatemintcookies #Raspberrycheesecakebrownies #Chocolateraspberrydessert #Chocolateandesmintcookies #Browniedesserts

Ingredients

  • Chocolate Chip Cookie Cups
  • 3/4 cup unsalted butter , room temperature
  • 1 cup light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 cup mini semi-sweet chocolate chips
  • 24 ROLOs
  • Salted Caramel Mousse Filling
  • 1 cup heavy whipping cream cold
  • 1/2 box instant vanilla pudding or approx 4 tablespoons
  • 1/2 cup confectioners sugar
  • 1/2 cup salted caramel sauce
  • Toppings
  • Sprinkles , Mini Chocolate Chips, Drizzles of Caramel Sauce, Sea Salt, if desired.

Instructions

  1. Chocolate Chip Cookie Cups
  2. Preheat oven to 350 degrees F. Grease a mini muffin pan.
  3. With an electric mixer, beat the butter, brown sugar, and granulated sugar until smooth and creamy, 2-3 minutes. Mix in the egg, then vanilla. Add the flour, baking soda, and salt and mix until combined. Add the mini chocolate chips.
  4. Fill mini muffin pan cups half full. Bake until edges are golden but center is still soft, about 11-12 minutes. Let cool in the pan about 5 minutes, then push rolos in each of the cups upside down, then carefully transfer to a wire rack to cool completely. (Don't overbake unless you want crispy.)
  5. Salted Caramel Mousse Filling
  6. Beat heavy cream, salted caramel sauce, confectioners’ sugar, and pudding mix in medium high speed until light and fluffy, about 2-3 minutes.
  7. Pipe into cooled cookie cups and top with your favorite toppings.

recipe adapted >>>>>  here

Wednesday, August 10, 2016

Peanut Butter & Chocolate Scones – Low Carb and Gluten-Free

#Cookingrecipes #Dessertrecipes #Healthyrecipes #Yummyfood #Cakerecipes #Ketodietrecipes #Gingerbreadscones #Peanutbutterchocolatechipscones #Keylimescones #Peanutbuttersconesrecipe #Sconesrecipeeasy3ingredients #Peanutbutterdrizzle



Ingredients

  • Scones:
  • 2 cups almond flour
  • 3/4 cup peanut flour
  • 1/2 cup Swerve Sweetener
  • 1 tbsp baking powder
  • 1/3 cup sugar-free chocolate chips
  • 1/2 cup creamy peanut butter
  • 1/4 cup butter
  • 2 large eggs
  • 2 tbsp cream
  • 1 tsp vanilla
  • Glaze:
  • 2 tbsp creamy peanut butter
  • 1 oz sugar-free dark chocolate


Instructions

  1. For the scones, preheat oven to 325F and line a baking sheet with parchment or a silicone mat.
  2. In a large bowl, whisk together almond flour, peanut flour, sweetener, and baking powder. Stir in chocolate chips.
  3. In a small microwave safe bowl, combine peanut butter and butter and cook on high in 20 second increments until melted, stirring in between.
  4. Add peanut butter mixture, eggs, cream and vanilla to almond flour mixture and stir until dough comes together.
  5. Divide dough in half and transfer to baking sheet. Pat into 2 circles about 6 inches in diameter and 1 inch high. Cut each into 8 wedges and carefully lift the wedges and spread out on baking sheet, leaving 1 inch between each scone.
  6. Bake 15 to 18 minutes, or until just firm to the touch and lightly browned. Remove from oven and let cool.
  7. For the glaze, melt butter and chocolate together in a microwave safe bowl on high, stirring every 30 seconds, until melted.
  8. Stir to combine and then drizzle over scones. Let set 10 minutes.

RECIPE ADAPTED  >>>>>  here



Rated 4.9/5 based on 623 customer reviews

Tuesday, August 9, 2016

Deviled Strawberries (Made with a Cheesecake Filling)

Deviled Strawberries (Made with a Cheesecake Filling) | #Frozensmores #Fruitsalad #Dessertrecipesvideos #Breakfastideas #Sidedishes #Smoresdessert #Poundcakecupcakes #Minidesserts #Donutsrecipe #Fooddeserts #Dessertrecipes #Bavariancreamrecipe

Ingredients

  • 18-24 large strawberries
  • 1 (8 ounce) package of cream cheese (softened)
  • 1 cup heavy whipping cream
  • 1/3 cup sour cream
  • 2/3 cup white granulated sugar
  • 1/2 cup graham cracker crumbs
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice (optional)

Instructions

  1. Prep the strawberries by cutting off the stems and slicing them in half. Next, cut a small sliver off of the back of each strawberry half so that they sit up straight. Then use a small melon baller to carefully hollow out the middle (you don't need to take out much, just make a small enough indent so that the cream cheese filling doesn't slide off). *Pictorial Above *
  2. Place the softened cream cheese, sour cream, sugar, vanilla extract and lemon juice in a medium sized mixing bowl (DO NOT add the heavy whipping cream). Beat with an electric mixer until smooth.
  3. In a different medium sized mixing bowl, beat the whipping cream until stiff peaks form (about 5 minutes).
  4. Fold the whipped cream into the cream cheese mixture until well incorporated.
  5. Fill a piping bag with the cream cheese mixture (I used a star tip), and pipe it onto each sliced strawberry.
  6. Finish with a sprinkle of graham cracker crumbs.
  7. Serve and enjoy!

recipe adapted  >>>>>  here

Friday, August 5, 2016

SWEET AND SOUR CHICKEN

SWEET AND SOUR CHICKEN | #Sweetandsourchickeneasy #Sweetandsourchickencrockpot #Chinesesweetandsourchicken #Quickchickenrecipes #Chinesefoodrecipes #Sweetandsoursauceeasy #Quickchickenrecipes #Sweetandsourchickeneasy #Crockpotrecipes

Ingredients

  • FOR THE CHICKEN:
  • 1 1/4 pound chicken (cut into bite size pieces)
  • 3/4 cup corn starch
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic salt
  • 1/2 cup canola oil
  • 2 large eggs (whisked)
  • FOR THE SWEET AND SOUR SAUCE:
  • 3/4 cup sugar
  • 1/2 cup rice vinegar (distilled vinegar will work too)
  • 1/3 cup ketchup
  • 1 Tablespoon soy sauce
  • 1 teaspoon garlic salt

Instructions

  1. Pre-heat oven to 325°F. Line a rimmed baking sheet with foil. Set aside.
  2. Place the chicken, corn starch, salt, pepper and garlic salt in a large ziplock bag and shake until the chicken is evenly coated.
  3. Heat 1/4 cup oil in a large frying pan over medium heat. Dip the chicken in the egg mixture and place in the frying pan with a fork. I did half the batch first. Fry both sides of the chicken for about 2 minutes a piece and place chicken on the pan. Dispose of the burnt oil and then heat up the rest of the oil and finish the chicken.
  4. In a medium size bowl, whisk together all of the ingredients for the sauce. Next, pour the sauce over the chicken and bake for 20 minutes. Pull the chicken out and flip the chicken to evenly coat it with sauce. Then bake for an additional 15-20 minutes.
  5. Serve with steamed rice and vegetables. Enjoy!

Recipe has been adapted from >>>>>  here

Thursday, August 4, 2016

Healthy spinach tortillas

Healthy spinach tortillas | #Blackbeantortilla #Veganindianrecipes #Chickpeacrepes #Healthytortilla #Blackbeanrecipeshealthy #Vegantortilla #Spinachrecipes #Chickpeaflourrecipes #Vegantortilla #Healthyveganrecipes #Blackbeantortilla #Glutenfreewraps


Ingredients

  • 1 cup chickpea flour also called garbanzo bean flour (120 g)
  • 1/2 cup tapioca flour/starch (60 g)
  • 2 oz fresh baby spinach leaves (60 g)
  • 1 - 1 1/8 cup water (240-270 ml)
  • 1/3 tsp salt

Instructions

  1. Process all ingredients in your food processor or blender until the batter is smooth. Use 1 cup of water if you plan to make thicker/smaller tortillas for tacos. Add about 1 1/8 cup of water if you want to make thinner/bigger tortillas for e.g. burritos.
  2. Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil to the skillet but I made the experience that the tortillas turn out great without oil. Make sure to use a non-stick skillet.
  3. Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute. Enjoy your healthy spinach tortillas!

recipe adapted  >>>>>  here