Saturday, April 21, 2018

Coconut flour crepes

Coconut flour crepes | #Coconut #flour #crepes #Nocarbdiets #Ketodietrecipes #Lowcarbketo #Ketogenicdiet #Ketobread #Ketorecipeseasy #Ketodietrecipes #Ketorecipeseasy #Nocarbdiets

Ingredients

  • 4 eggs
  • 1 tablespoon extra virgin coconut oil melted
  • 1/4 cup almond milk or water
  • 1/4 cup coconut cream melted
  • 1/2 teaspoon vanilla extract - optional for savory filling
  • 2 tablespoons coconut flour
  • 1 tablespoon almond meal also known as almond flour/ground almond

Instructions

  1. In a large mixing bowl, add all the ingredients in this order: eggs, melted coconut oil, almond milk, coconut cream, vanilla extract, coconut flour and almond meal
  2. Using a whisk or electric mixer, beat until a smooth batter form with no lumps. Set aside for 10 minutes to allow the coconut flour to soak the liquid and thicken the batter slightly.
  3. Heat a lightly oil mini egg pan over medium/high heat. I used coconut oil that I rub on the pan with a piece of absorbent paper. My pan is a mini non stick egg pan size 4.7 inches (12 cm). I recommend a small saucepan of this size to make perfect crepes that won't break.
  4. Pour 1/4 cup of the crepe batter onto the pan, then tip and rotate the pan gently to spread batter as thinly as possible. Brown on one side first, cook 2-3 minutes until the sides are crispy and un stick easily from the pan. The center should be set and dry before you flip over to avoid the crepe to break.
  5. Brown on other sides about 1-2 minutes and serve hot with your favorite fillings - see recipe note for inspiration.

recipe adapted >>>>>  here

Friday, April 13, 2018

Orange Creamsicle swig Sugar Cookies


#Sugarcookierecipesoftest #Lofthousesugarcookiesrecipe #Lofthousesugarcookies #Cookiedesserts #Dessertrecipes #Yummycookies #Creamcheesemintsrecipe #Weddingmintscreamcheese #Creamcheesecookies #Sixsistersrecipes #Trufflerecipe #Sweetrecipes

Ingredients

  • FOR THE COOKIES:
  • 6¼ cup cake flour*
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tarter
  • 1 cup butter, softened
  • 1¼ cup sugar + ¼ cup
  • ¾ cup powdered sugar
  • ¾ cup canola oil
  • 2 Tablespoons fresh orange juice
  • 1 Tablespoon orange zest
  • ⅛ teaspoon orange extract, optional
  • 1 teaspoon vanilla, optional
  • 2 eggs
  • FOR THE FROSTING:
  • 6 ounces white chocolate chips
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup butter, softened
  • 2 Tablespoons fresh orange juice
  • ⅛ teaspoon orange extract
  • 3 cups powdered sugar
  • orange food coloring, if desired

    Instructions

     

    1. FOR THE COOKIES: Preheat your oven to 350 degrees. In a medium size mixing bowl, mix your flour, salt, baking soda & cream of tarter. Set aside.
    2. In a stand mixer, cream the butter, 1¼ cup sugar & the powdered sugar for about 2 minutes. Slowly add the oil, orange juice, orange zest, orange extract & vanilla.
    3. Beat in the eggs one at a time.
    4. Slowly add the flour mixture to the wet ingredients (scrape the sides of the bowl as needed).
    5. Roll the dough into 2" balls and place on a parchment lined cookie sheet.
    6. Add the remaining ¼ cup sugar to a bowl or small dish. Use the bottom of a drinking glass (about 2½" in diameter) & dip it into the sugar then press (the sugar coated, bottom of the glass) into the ball of cookie dough until it's about ½" thick (the dough will form a jagged edge).
    7. Bake the cookies for 8 minutes (you don't want to over bake or they will be dry). Gently remove the cookies from the pan onto a cooling rack to let them cool. When cool, place in an airtight container and place in the fridge.
    8. FOR THE FROSTING: Place the white chocolate in a medium sized microwave safe dish. Melt according to the package directions. Let the chocolate cool for 3 minuets then beat in the cream cheese, butter, orange juice & orange extract. Beat on medium speed until well blended.
    9. Slowly add the powdered sugar and beat well. Add food coloring if desired.(If the frosting has small clumps, microwave for 30 seconds, stir, then microwave for 30 more seconds. The frosting will be slightly more runny but will set up firm again.)
    10. Frost the cookies, then let them chill in the fridge. Store in an airtight container in the fridge. Cookies are best cold.

    recipe adapted  >>>>>  here

     

     

    Sunday, April 8, 2018

    Cream Cheese and Chicken Taquitos Recipe

    Cream Cheese and Chicken Taquitos Recipe | These are really good and simple to make! I #Summerfoodrecipes #Chickentaquitosbaked #Dinnerideas #Chickentaquitosrecipe #Ovenbakedtaquitos #Summerfooddinner

    Ingredients

    • 3 cups chicken cooked and shredded
    • 6 oz cream cheese softened
    • 1/3 cup sour cream
    • 1/2 cup salsa
    • 1 1/2 cups colby jack cheese
    • 1 1/2 cups baby spinach chopped and stems removed
    • 12 6 inch corn tortillas
    • vegetable or canola oil for frying

    Instructions

    1. Heat ½" oil in a sauce pan on medium heat.
    2. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste.
    3. Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides.
    4. Repeat until all the tortillas are filled, rolled and fried.
    5. Set on paper towels to drain.
    6. Serve warm and ENJOY!

    recipe adapted >>>>>  here

    Saturday, April 7, 2018

    Garlic Butter Steak Bites Recipe

    Garlic Butter Steak Bites Recipe | #Steakbites #Dessertrecipes #Fruitsalad #Shrimpfoilpackets #Breakfastideas #Foodvideos #Steakbites #Beefrecipes #Steakandzoodles #Healthysteakrecipes #Shrimprecipes #Healthydinnerrecipes

    Ingredients

    • 1.5 pounds sirloin steak - cut into small cubes
    • 1 tbsp olive oil
    • salt and pepper - to season
    • 4 tbsp salted butter
    • 5 cloves garlic - minced
    • 1/2 tsp fresh ground black pepper - plus more to taste
    • 2 tbsp fresh parsley - finely chopped

    Instructions

    1. Add olive oil to a large skillet over medium-high heat. Once the pan is hot add the steak in a single layer, working in batches as needed. Sprinkle with salt and pepper to season. Cook the steak for 4-5 minutes, stirring often.
    2. Reduce heat to medium-low and melt the butter in the pan. Add the minced garlic to the butter; cook for approximately 1 minute. Stir to coat the steak bites with the garlic butter and continue to cook for an additional 1-2 minutes.
    3. Remove pan from heat and sprinkle with fresh chopped parsley, salt, and pepper, to taste. Enjoy!

    recipe adapted  >>>>>  here

    PORCUPINE MEATBALLS RECIPE

    PORCUPINE MEATBALLS RECIPE | #Porcupinemeatballseasy #Porkipinemeatballseasyrecipes #Hamburgermeatrecipes #Porkypinemeatballs #Porcupineballs #Cookingrecipes #Easypeachcobblerwithfreshpeaches #Cheeseburgerdip #Easyfreshpeachrecipes #Peachcobblerwithcannedpeaches #Peachrecipescobblereasy #Peachcobblerwithcakemix


    Ingredients

    • 1 1/4 pounds lean ground beef (could sub with half ground pork)
    • 1/3 cup long grain rice
    • 1 large egg (beaten)
    • 1/4 cup finely chopped onion , or 1 Tablespoon minced onion
    • 2 teaspoons minced garlic , or 1/2 teaspoon garlic powder
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 2 Tablespoons Chopped fresh Italian Flat leaf parsley (optional)
    • 1-2 Tablespoons olive oil
    • 10 ounce can tomato soup
    • 1/2 Tablespoon Worcestershire sauce
    • 1 cup water

    Instructions

    1. Combine the meat, rice, egg, onion, garlic, salt and black pepper in a bowl. Stir just until combined, do not over mix. Add a Tablespoon or two of water as needed to keep a wet mixture.
    2. Use a medium cookie scoop or spoon to scoop the meat. Then form into 1 1/2" balls.
    3. Heat olive oil in a large skillet over medium-heat. Lightly brown the meatballs, cooking about 2 minutes per side. Then pour in the tomato soup, Worcestershire sauce and water. Bring to a simmer and then cover with a lid. Reduce heat to medium-low and cook for 35-45 minutes, or until rice is tender.

    recipe adapted >>>>>  here

    Sunday, April 1, 2018

    Instant Pot Garlic Parmesan Chicken

    Instant Pot Garlic Parmesan Chicken | #Crockpotdinner #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Potrecipeshealthy #Crockpotdishes #Crockpotdinner #Chickencrockpotrecipes #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Crockpotrecipeseasy


    Ingredients

    • 2 Tbsp butter
    • 1 small yellow onion, diced
    • 4 large garlic cloves, minced
    • 1/2 cup chicken broth
    • 1/2 tsp garlic powder
    • 1/4 tsp pepper
    • 1/2 tsp salt
    • 8 oz sliced mushrooms (optional)
    • 1 1/2 lbs boneless skinless breasts sliced into 1/2 inch filets
    • 1 cup half and half
    • 2 Tbsp flour
    • 1/2 cup parmesan cheese
    • 3 oz coarsely chopped spinach
    • Salt and freshly ground pepper
    • To make with pasta:
    • 10 ounces uncooked fettuccine noodles or linguine noodles
    • 3 cups water

    Instructions

    1. Turn your Instant Pot to the saute setting (more). When the display reads HOT add in the butter. Once the butter is melted add in the onions and saute for about 3-4 minutes. Add in the garlic and saute for 30 seconds. Add in the chicken broth, garlic powder, pepper and salt. Stir. Add in the mushrooms (if using) and chicken.
    2. Optional: If you want to cook pasta at the same time and in the same pot you can. Just get a pan that will fit inside your Instant Pot* and fill it with 3 cups or water and then break 10 ounces of fettuccine or linguine noodles to fit inside the pan (see my note below). Carefully place the pan on top of the chicken. I use a homemade silicone sling that I cut from a silicone baking mat* to lower my pan down onto the chicken. You can also make a foil sling.
    3. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 6 minutes (this is the cooking time for the 1/2 inch pieces of chicken breast, if they are thicker than that you may need more time). Let the pressure release naturally for 10 minutes and then move the valve to “venting.”
    4. Remove the lid. If you are cooking pasta, carefully remove the pan of pasta and set aside. Use tongs to place the chicken on a platter. Loosely cover with foil. Turn the Instant Pot to the saute setting. Warm the half and half up in a pyrex measuring cup for 45 seconds in the microwave. Whisk the flour into the half and half until it’s smooth. Whisk the mixture into the Instant Pot. This will thicken up the sauce in a few minutes. Add in the parmesan cheese. Add in the spinach. Salt and pepper to taste. If using pasta, drain any water off of the pasta and stir into the pot.
    5. Serve sauce (and optional pasta) with the chicken.

    RECIPE ADAPTED  >>>>>  here