Tuesday, November 28, 2017

PIZZA STUFFED MUSHROOMS

PIZZA STUFFED MUSHROOMS | #Pizzastuffedmushrooms #Cookingrecipes #Dinnerrecipes #Lowcarbrecipes #Mushroomrecipes #Nocarbdiets #Lowcarbmeals #Ketostuffedmushrooms #Healthydinnerrecipes #Lowcarbrecipes #Bigmacsalad #Lowcarbsnacks

Ingredients

  • 24 mushrooms
  • 1 clove garlic
  • 2 teaspoons olive oil
  • 1 can pizza sauce
  • mozzarella cheese
  • mini pepperoni or your favorite toppings
  • basil for serving

Instructions

  1. Preheat oven to 375 degrees.
  2. Clean mushrooms and remove stems. Using a small spoon, scoop out insides of mushrooms to allow enough room for filling.
  3. Finely chop mushroom stems. Add olive oil, garlic and chopped mushroom stem to a pan over medium heat. Cook 5 minutes cool slightly.
  4. Stuff mushroom stems in mushroom caps. Top each with 1 tablespoon pizza sauce, 1 tablespoon cheese and 3 mini pepperonis.
  5. Bake 18-20 minutes or until mushrooms are cooked and cheese is browned and bubbly.
  6. Cool slightly before serving.

RECIPE ADAPTED >>>>>  here

Monday, November 27, 2017

Crunchy Eggplant Fritters with Mushrooms and Herbs

Crunchy Eggplant Fritters with Mushrooms and Herbs | #Ratatouillerecipe #Eggplantricottacasserole #Eggplantrollatinieasy #Eggplantrecipeshealthy #Eggplantcroquettes #Eggplantrollatinirecipe #Japaneseeggplantrecipe #Cookingrecipes #Healthyrecipes #Besteggplantrecipe #Veggierecipes #Vegetablerecipes

Ingredients

  • scooped out pulp from 3 medium eggplants, chopped
  • 6 medium button mushrooms, chopped
  • 3 garlic cloves, mashed
  • 2 Tbsps sesame seeds
  • ~4 Tbsps chickpea or rice flour
  • 2 Tbsps psyllium husks (If you don't want them vegan, you can just add a large egg, beaten)
  • 2 Tbsps dill, chopped
  • 1 tsp thyme
  • 1 tsp sumac powder
  • ½ tsp cumin
  • sea salt and pepper, to taste
  • oil

Instructions

  1. Thinly chop eggplant pulp, then chop mushrooms.
  2. Heat 2 tsps of oil in a pan. Add chopped eggplant, mushrooms, mashed garlic, spices, and herbs.
  3. Cover with a lid. Let it cook for 7 minutes.
  4. Remove lid and occasionally stir. Let them cook for another 5 minutes, then remove from heat.
  5. Move the cooked mixture to a bowl. Add chickpea or rice flour, sesame seeds and psyllium husks or ground flax seeds. Mix well and lightly mash them.
  6. Heat some oil in a large, non-stick pan. Don't use too much oil, just enough to grease the bottom of the pan.
  7. Add 1 Tbsp of eggplant fritters mixture in the pan, and lightly press it to give it a more flattened shape.
  8. Cook on both sides, ~2-3 minutes on each side. Repeat this for all the fritters.
  9. Place them on a plate covered with some paper towels.
  10. Serve!

Recipe adapted >>>>>  here

Saturday, November 25, 2017

Kiwi Blueberry Mojito

Kiwi Blueberry Mojito | #Kiwi #Blueberry #Mojito #Yummydrinks #Fundrinks #Summerdrinks #Cocktailrecipes #Nonalcoholic #Refreshingdrinks #Cocktaildrinks #Cocktailrecipes #Yummydrinks #Summerdrinks #Partydrinks #Fundrinks

Ingredients

  • 6 kiwis, peeled and cut in half or quartered
  • 4 kiwis, peeled and sliced - to be used as garnishes
  • 6 ounces of blueberries, to be crushed
  • 6 ounce of blueberries, to be kept whole as garnishes
  • ¼ cup fresh lime juice, from 1-2 limes
  • ~ ½ cup sugar, adjust to taste
  • 4 ounce pack of mint, leaves only
  • 1 ½ - 2 cups of sparkling water
  • 1 to 1 ½ cups of rum, adjust based on your preference
  • Ice as needed
  • Blue and/or green sugar to decorate glass rims

Instructions

  1. Place the cut kiwis in a small food processor with the sugar and lime juice, pulse until you have coarse puree. Mix the kiwi puree with the rum, you can start by adding the lower amount and then adjust as you prepare the drink.
  2. Gently crush the first 6 ounces of blueberries using a muddler.
  3. You can make the mojitos in pitcher or in individual glasses.
  4. Moisten the rims of the glasses with a slice of lime and garnish the rims with the sugar. If you can’t find blue and/or green sugar, you can use blue/green cookie sugar sprinkles.
  5. To make it in a pitcher, pour the kiwi puree into the pitcher, add a layer of ice, add a good amount of mint leaves and kiwi slices. Next add a few more ice cubes, and then add the crushed blueberries, some more mint leaves and whole blueberries. Top off with the sparkling water and mix gently. Taste and add more rum, sparkling water, or sugar if needed.
  6. To make the drink in individual glasses, follow a similar process as for the pitcher, but add a few whole blueberries at the beginning. You can also add a slice of kiwi with the blueberries at the end.

recipe adapted >>>>>  here

Slow-Cooker Chocolate Chip Cookie

Slow-Cooker Chocolate Chip Cookie | #Crockpotcoffeecake #Crockpotdesserts #Cookingrecipes #Dessertrecipes #Crockpotslowcooker #Crockpotcooking #Pumpkinchocolatechipcookiesdelish #Crockpotbrownies #Crockpotbrownies #Crockpotchocolatechipcookie #Instantpotchocolatechipcookies #Crockpotmonkeybreadeasy




Ingredients

  • 1/2 c. (1 stick) butter, softened
  • 1/2 c.granulated sugar
  • 1/3 c.packed brown sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • Large pinch salt
  • 1 1/2 c. chocolate chips


Instructions

  1. Grease the bowl of your slow cooker with cooking spray. Using two 4” to 5” strips parchment paper, line the bowl in an “x” formation. Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in egg and vanilla extract.
  2. Add flour, baking soda, and salt and stir until fully combined. Fold in chocolate chips. Pour cookie dough into slow cooker and smooth top with a spatula.
  3. Cover and cook on high for 2 1/2 to 3 hours (or low for 5 to 6 hours), or until the cookie is almost completely cooked through and only slightly soft in the center. Cookie can be kept warm in slow-cooker for up to 3 hours. Remove insert from slow cooker base and place on a cooling rack to cool. Use the parchment paper to remove the cookie, slice and serve.

  recipe adapted >>>>>  here



Rated 4.2/5 based on 321 customer reviews

Wednesday, November 15, 2017

Best Fudgy Keto Brownies

Best Fudgy Keto Brownies | #Ketobrownieseasy #Ketodessertrecipes #Lowcarbdessertseasy #Ketodessertrecipeseasy #Ketomugcakeeasy #Ketochocolatecheesecake #Ketobrownieseasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketomugcakeeasy #Quickketodessert #Ketobrowniesalmondflour



Ingredients

  • 1/2 cup almond flour
  • 3 eggs at room temperature
  • 12 tbsp unsalted butter softened
  • 1/4 cup dark cocoa powder
  • 2 oz dark chocolate
  • 3/4 cup erythritol
  • 1/2 tsp baking powder


Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line with parchment paper an 8×8-inch baking pan covering the bottom and the sides.
  3. In a bowl mix the butter and the dark chocolate. Microwave for 30 seconds or let the mixture melt on a double boiler.
  4. Meanwhile, combine the dry ingredients: almond flour, sweetener, cocoa powder, baking powder.
  5. In a big bowl beat the crack the eggs and beat them with the mixer.
  6. Add the butter and chocolate mixture and continue mixing.
  7. Slowly mix in the dry ingredients, until you get brownies batter consistency.
  8. Transfer the batter to the baking pan and bake for 15-20 minutes. Depending on the oven you have the baking time may vary. You’ll want to check the brownies from minute 15 to make sure you aren’t overbaking them. The center has to be slightly moist when touching.

Recipe has been adapted from >>>>>  here



Rated 4.5/5 based on 544 customer reviews

Monday, November 13, 2017

Chocolate Chip Brownie Swirl Cookies

Chocolate Chip Brownie Swirl Cookies | #Chocolatechipbrowniecookies #Brownieideas #Cookieideas #Brookiesrecipe #Dessertrecipeschocolate #Brookiecookies #Brownieideas #Dessertrecipes #Monstercookies #Cookiedoughbrownies #Chocolatechipcookiedough #Cookingrecipes

  Ingredients

  • *Prepare chocolate chip cookie recipe first; it needs to chill while you prepare the brownie cookie dough.
  • For the Chocolate Chip Cookie:
  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
  • 7 tablespoons unsalted butter, at room temperature
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 3/4 cup semi-sweet chocolate chips
  • For the Brownie Cookie:
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup semi-sweet chocolate chips, melted
  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg + 1 egg yolk, at room temperature
  • 3/4 cup milk chocolate chips

    Instructions

    1. For the Chocolate Chip Cookie:
    2. In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
    3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the *room temperature butter on medium-speed until smooth. Add in the sugars and vanilla and beat on medium-speed until the mixture is pale and fluffy; about 2 minutes.
    4. Add in the egg and beat well after its addition. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
    5. Cover the bowl with plastic wrap and place it in the fridge for 45 minutes (set a timer!).
    6. For the Brownie Cookie:
    7. Place butter and chocolate in a small sauce pan over medium heat and cook for about 2 minutes – stirring constantly – or until the butter and chocolate are completely melted. Remove from heat and whisk until completely smooth; set aside.
    8. In a medium-sized bowl whisk together the flour, cocoa powder, baking soda, and salt; set aside.
    9. Add the sugars and the vanilla to the chocolate mixture and whisk until well combined; about 2 minutes (I recommend using a stand mixer/ handheld mixer to do this, if you have one). Add in the egg and egg yolk and beat well. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
    10. Assembly and Baking:
    11. Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
    12. Using an ice cream scoop or tablespoon, scoop 2 tablespoon-sized rounds of chocolate chip cookie dough onto the prepared baking sheets, leaving 2 inches in between each cookie for spreading.
    13. Use a second measuring device (ice cream scoop or tablespoon) to scoop rounds of brownie cookie dough directly next to each round of chocolate chip cookie dough.
    14. Join the two cookie doughs by gently pinching them together, being sure to adhere any gaps.
    15. Place baking sheets in preheated oven and bake for 12 minutes, or until the edges and tops are set but the centers still looks slightly underdone. Let cookies cool for 10 minutes on the baking sheet before transferring them to a wire wrack to cool completely.

    recipe adapted  >>>>>  here

    Sunday, November 12, 2017

    ONE POT CREAMY CAJUN CHICKEN PASTA

    ONE POT CREAMY CAJUN CHICKEN PASTA | #Pastadishes #Quickandeasydinnerrecipes #Healthydinnerrecipes #Creamybeefandshells #Creamycajunshrimppasta #Mushroomrecipes #Dinnerrecipes #Stuffedchickenrecipes #Cajunchickenpastacreamy #Heavenlychicken #Sugarcookiebarseasy #Chipotlechickenpastacheesecake

    Ingredients

    • CAJUN SEASONING
    • 2 tsp smoked paprika
    • 1 tsp oregano
    • 1 tsp thyme
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/4 tsp cayenne pepper
    • 1/4 tsp black pepper
    • 1/4 tsp salt
    • CHICKEN PASTA
    • 1 Tbsp olive oil
    • 1 Tbsp butter
    • 1 lb. boneless, skinless chicken breast
    • 1 yellow onion, diced
    • 1/2 lb. penne pasta
    • 15 oz. fire roasted diced tomatoes
    • 2 cups chicken broth
    • 2 oz. cream cheese
    • 3 green onions, sliced

    Instructions

    1. Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
    2. Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.
    3. Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
    4. Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
    5. Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
    6. Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.

    recipe adapted >>>>>  here

    Tuesday, November 7, 2017

    Roasted Parmesan Broccoli


    #Cannedyamsrecipeeasy #Broccoliandpotatorecipes #Roastedparmesanbroccoli #Candyyamsrecipeseasy #Lemonparmesanbroccoli #Grilledveggiesinfoil #Healthysnacks #Roastedbroccolirecipes #Healthysidedishes #Healthyfood #Healthyappetizers #Roastedbroccoliparmesan


    Ingredients

    • 1 large head of Broccoli sliced into 1-inch thick steaks
    • 1 teaspoon salt and pepper
    • Red pepper flakes
    • 3-4 tablespoons olive oil
    • 4 cloves garlic, thinly sliced
    • 2 tablespoons parmesan
    • Lemon zest from half a lemon

    Instructions

    1. Preheat the oven to 425 degrees.
    2. Add sliced broccoli to a parchment paper-lined baking sheet.
    3. Sprinkle with salt, pepper, red pepper flakes, and olive oil, then toss gently.
    4. Roast for 10 minutes, add the sliced garlic to the pan, and return to the oven.
    5. Bake 6 more minutes, then sprinkle with parmesan and bake for 2 more minutes.
    6. Remove from the oven, dust with lemon zest and enjoy!

    recipe adapted >>>>>  here