Friday, June 28, 2019

Chocolate Caramel Pecan Turtles Recipe

#Marthawashingtoncandy #Divinitycandyrecipe #desserts #Marthawashingtoncandyrecipe #Dessertrecipes #Grandmasrecipes #Dessertrecipes #Candycookies #Sweetstreats #food #Sweetrecipes #Deliciousdesserts



 

 

Ingredients

  • 3 cups whole pecans
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup corn syrup
  • dash salt
  • 7 oz sweetened condensed milk (half of a 14 oz can)
  • 1/2 tsp vanilla
  • 1 1/2 cups chocolate chips (I used milk chocolate chips)
  • 1/2 tsp vegetable oil or shortening


Instructions

  1. Place pecans in a single layer on a baking sheet. Bake at 350° for about 10 minutes or till lightly browned and fragrant. Let cool. Arrange in clusters of 3-4 on silicone liners or parchment paper.
  2. Combine butter, brown sugar, corn syrup, and salt in a 6 quart pot. Bring to a boil over medium heat. Add the sweetened condensed milk and vanilla.
  3. Continue cooking and stirring till mixture reaches 235-240 degrees. I like to use the ice water test, it's more accurate. Drop a small spoonful of the hot caramel into a bowl of ice water. When you take it out, you should be able to roll it into a ball. Then it's done.
  4. Quickly spoon the caramel over the pecan clusters, making sure caramel is touching each of the pecans. Let sit to harden.
  5. Melt the chocolate chips and oil in the microwave at half power, stirring often till smooth. Spoon chocolate on top of each layer of caramel. Let sit for 1-2 hours, or till hardened.

RECIPE ADAPTED >>>>>  here



Rated 4.9/5 based on 329 customer reviews

Thursday, June 27, 2019

Keto No Bake Cookies - The BEST Easy Low Carb Cookie Recipe!

Keto No Bake Cookies - The BEST Easy Low Carb Cookie Recipe! | Very good! I thought they were delicious! Followed the recipe exactly. Store them in the freeZer though, or else they get sticky! #Ketorecipeseasy #Ketodessertrecipes #Ketofrosty #Lowcarbdessertseasy #Ketosnacks #Lowcarbdessertrecipes


Ingredients

  • 1 1/3 cups creamy peanut butter
  • 2 teaspoons vanilla extract
  • 2 Tablespoons cocoa powder unsweetened
  • 2 cups coconut flakes unsweetened
  • 2 Tablespoons butter melted
  • 1 teaspoon erythritol (optional)

Instructions

  1. Prepare a large baking sheet with parchment paper or a non-stick silicone baking mat.
  2. in a large mixing bowl, combine the peanut butter, vanilla extract, melted butted, coconut flake and cocoa powder and stir until well combined. (If you like your cookies a little sweeter, feel free to add 1-2 teaspoons of your favorite sugar-alternative. We used Swerve.)
  3. scoop batter onto your prepared baking sheet. Use the back of the spoon to gently shape each scoop into into a 3" cookie.
  4. Place in freezer for 30 minutes to set.
  5. store in an airtight container in the freezer.

recipe adapted >>>>>  here

Tuesday, June 25, 2019

Better than Take Out Instant Pot General Tso’s Chicken

Better than Take Out Instant Pot General Tso’s Chicken | #Ginataangkalabasa #Cookingrecipes #Filipinodishes #Pinoyfood #Philippinesfood #Dessertrecipes #Airfryercarrotsrecipe #Generaltsochickenairfryer #Airfryerranchchicken #Airfryerchicken #Healthygeneraltsochicken #Airfryersesamechicken


Ingredients

  • 1.5 pounds cubed chicken
  • 1 tsp Sesame Oil
  • 6 tbsp Rice Vinegar
  • 6 tbsp soy sauce
  • 1/4 cup Hoisin Sauce
  • 4 tbsp Brown Sugar
  • 2 tbsp cornstarch
  • 1/4 tsp ginger
  • 1 garlic
  • 1/4 tsp red pepper flakes
  • Sesame seeds
  • 1 chopped green onion
  • 2 cups Cooked white Rice

Instructions

  1. Place pot on Saute.
  2. Saute chicken cubes in sesame oil for 1-2 minutes or until chicken is white no need to cook all the way.
  3. In a separate bowl mix together Rice Vinegar, soy sauce, garlic, ginger, red pepper flakes, hoisin sauce, and brown sugar.
  4. Pour mixture into the Instant pot over the chicken.
  5. Place Manual High power for 10 minutes.
  6. Do a quick release.
  7. Place your pot back on saute bring to a slight boil.
  8. Whisk in cornstarch until mixture turns thick and bubbly about 2 minutes.
  9. Serve over rice. Sprinkle with green onions and sesame seeds.

recipe click >>>>>  here




SALISBURY STEAK MEATBALLS WITH MUSHROOM GRAVY

SALISBURY STEAK MEATBALLS WITH MUSHROOM GRAVY | #Instantpotspaghetti #Instantpotrecipeseasy #Hamburgermeatrecipeseasy #Easyfoodrecipes #Instantpotpastarecipes #Hamburgermeatrecipeshealthy #Cookingrecipes #Chickendishes #Fooddishes #Pastarecipes #Yummyfood #Yummydinners

   Ingredients

  • 2 tbsp olive oil
  • For the Meatballs:
  • 1 cup breadcrumbs, regular, Panko or GF
  • 1/4 cup milk or water
  • 1½ lb lean ground beef
  • 1 egg
  • 1/2 cup diced onions
  • ¼ cup (4 tbsp) ketchup
  • 1 tablespoon dry mustard [See Note 1]
  • 1 tbsp Worcestershire sauce [see Note 2]
  • 1 tsp Kosher salt
  • 1 tsp ground black pepper
  • For the gravy:
  • 2 tbsp butter
  • 1 large onion, chopped
  • 8 oz cremini mushrooms, sliced
  • 1 tbsp Worcestershire sauce [See Note 2]
  • 1 cup unsalted beef broth
  • 2 tbsp cornstarch [See Note 3]
  • salt and ground black pepper, to taste
  • Optional garnish
  • chopped fresh parsley

   Instructions

  1. If you’re serving the meatballs with mashed potatoes: fill a medium pot with water about 3/4 full and cover with a tight-fitting lid. Heat this over high heat to bring to a boil. You want just enough water to cover the potatoes during cooking. While the water is heating, peel, and cube the potatoes. Remember: Smaller potatoes cook faster thank large chunks. Add these to the pot even if the water is not boiling yet. Be sure to salt the water liberally.
  2. Prepare the Meatball Mix:
  3. Into a large bowl, add the breadcrumbs and milk (or water) and stir to combine. (step 1 Below)
  4. Next, add the salt and ground black pepper. (step 2 Below)
  5. Add the onions and garlic and stir to combine. (step 3 Below)
  6. Add the parsley and the ground mustard and mix. (step 4 Below)
  7. Add the ground beef, ketchup, and Worcestershire Sauce. Mix well with your hands. (step 5 Below)
  8. Shape into meatballs about 1-1/2 inches in size. (step 6 Below)
  9. Cook the Meatballs: Add two tablespoons of olive oil into a large non-stick (Teflon coated) skillet set over medium-high heat. Teflon works best with these delicate meatballs.
  10. Add the meatballs to the skillet. If you have a smaller skillet, you may need to cook in two smaller batches to avoid overcrowding the pan. Overcrowding leads to steaming rather than browning the meat. Brown the meatballs on all sides. Once browned, move the meatballs around the edge of the pan and start the base of the gravy in the middle area of the skillet. If you have a smaller skillet, you may need to remove the meatballs to a plate and set aside. (step 7 Below)
  11. Prepare the Gravy: Add butter to the center of the skillet and melt completely. Add onions and mushrooms and cook until onion is soft and translucent – about 3 minutes. Sprinkle the cornstarch over the onions and mushrooms, then stir to coat. I find this helps with clumping. Add the beef broth and stir to combine working out any lumps you find. Move the meatballs around back into the full pan. (step 8 below)
  12. Season the gravy with salt and pepper and bring to a full boil. Cornstarch needs to boil to activate thickening. After about 3 to 5 minutes, the sauce should begin to thicken. If the sauce becomes too thick add a bit more beef broth or water. If the sauce is too thin, mix another 1 tbsp of cornstarch into 1 tbsp of cold water and stir to combine. Then add this mixture directly to the sauce to thicken. Taste and adjust seasonings, if necessary. (step 9 below)

RECIPE ADAPTED  >>>>>  here

Wednesday, June 19, 2019

Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce

Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce | #Fudgeswirledoreobottomcheesecake #Buntcakerecipes #Twinkiebundtcake #Applepiecrescentrolls #Cookingrecipes #Dinnerrecipes #Fudgeoreocheesecake #Ketoairfryerrecipes #Nobakeraspberrycheesecake #Dessertrecipes #Rasberrycheesecake #Ketoairfryerporkchops

Ingredients

  • Nonstick cooking spray
  • 4 large zucchini, sliced about 1/4 inch thick
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 green pepper, diced
  • 1 pound lean ground turkey
  • 1 - 14 oz can tomato sauce
  • 1 - 14 oz can crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoon dried oregano
  • handful of basil, finely chopped (about 1/4 cup)
  • handful of parsley, finely chopped (about 1/4 cup )
  • 1/2 teaspoon red cayenne pepper, if desired
  • red pepper flakes, if desired
  • salt and pepper, to taste
  • For the ricotta cheese mixture:
  • 15 oz part skim ricotta
  • 1 egg white
  • 1/4 cup grated Parmesan cheese
  • 12 ounces reduced fat or part skim shredded mozzarella cheese

Instructions

  1. Preheat oven to 375 degrees F.
  2. Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step.
  3. While the zucchini noodles are roasting, make the turkey meat sauce: Heat olive oil in a large pot over medium high heat. Add garlic, onions, and diced green pepper and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don't burn. Add in ground turkey, breaking up meat and cook until no longer pink. Add in tomato sauce, crushed tomatoes, tomato paste, oregano, basil, parsley, cayenne pepper, and a few dashes of red pepper flakes. Add salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer UNCOVERED 20 to 30 minutes or until sauce REALLY thickens up! (If it needs to be thicker, I suggest adding in another tablespoon of tomato paste.) It should resemble spaghetti sauce. Remove from heat to cool.
  4. In a medium bowl, combine ricotta, egg white and parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine and set aside.
  5. To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9x13 inch baking pan coated with nonstick cooking spray. Place zucchini slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on. Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with remaining mozzarella. Cover with foil and bake for 30 min. Remove foil and bake for 15 minute longer uncovered. Makes 8 very generous servings. Garnish with fresh basil ribbons or chopped parsley and extra parmesan cheese.

recipe adapted  >>>>>  here

Classic Tacos Al Pastor

Classic Tacos Al Pastor | #Instantpotcrispycarnitas #Bbqchickentacos #Alpastorrecipeinstantpot #Instantpotbeefgyros #Tacosalpastorrecipe #Instantpotalpastortacos #Tacosalpastorrecipe #Alpastorrecipeauthentic #Elpastorrecipeauthentic #Elpastortacosrecipe #Alpastorinstantpot #Tacosalpastorrecipeauthentic

Ingredients

  • Marinade
  • 1/4 cup distilled white vinegar
  • 1 1/2 teaspoons salt
  • 1 large pineapple peeled and cored, divided use
  • 1/2 cup orange juice
  • 1 teaspoon dried Mexican oregano
  • 1 (2-3 pound) boneless pork butt or loin
  • 2 tablespoons ancho chili powder
  • 4 cloves minced garlic
  • 1 chipotle in adobo pepper
  • 1 white onion roughly chopped
  • For Serving:
  • 1 small red onion diced
  • 12 small corn or flour tortillas
  • 2 large limes cut into wedges
  • 1/2 cup freshly chopped cilantro

Instructions

  1. Use a sharp knife to slice pork into thin slices. Place in a large mixing bowl or resealable plastic bag.
  2. Cut the pineapple into 2-inch wide spears. Dice approximately 1 cup of pineapple and set the rest of the spears aside.
  3. Add the roughly chopped onion into a blender along with 1 cup of the cubed pineapple. Add in orange juice, white vinegar, chipotle, chile powder, garlic, salt, and oregano. Puree until smooth.
  4. Pour marinade over pork. Refrigerate and let marinate at least 4 hours.
  5. Heat a skillet or grill to high heat. Working in small batches, sear each slice of pork until cooked through, 2 to 4 minutes. At the same time, grill pineapple until lightly charred. Roughly chop the cooked pork and dice cooked pineapple.
  6. Serve meat up hot on a warmed tortilla topped with freshly chopped cilantro, diced grilled pineapple, sliced red onion, and a lime wedge.

recipe adapted >>>>>  here

Sunday, June 16, 2019

Creamy Tuscan Chicken (LOW CARB)

Creamy Tuscan Chicken (LOW CARB) | Meatloafrecipespioneerwoman Goodhumorstrawberryshortcaketrifle Butterswimbiscuits Blueberrycheesecakecrumbcake Fallrecipes Dessertrecipes Ketomealprepforbeginners Easyketomealsforbeginners Healthymealpreponabudget Ketomealprepforbeginnersonabudget Howtomealprepforbeginners Howtostartketodieteatingplans

Ingredients

  • 1 1/2 pounds (700 grams) large boneless and skinless chicken breasts halved horizontally to make 4 fillets (I use 2 large breasts -- 12 oz or 350 grams each)
  • 1 teaspoon salt (adjust to your tastes)
  • 3/4 teaspoon black cracked pepper (adjust to your tastes)
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons onion powder
  • 3 tablespoons reserved sun dried tomato oil or olive oil, divided
  • For The Sauce:
  • 2 tablespoons minced garlic 6 cloves
  • 5 oz 150g jarred sun dried tomato strips in oil drained (reserve 3 tablespoons of oil for cooking)
  • 1 teaspoon Dijon mustard
  • 1 1/2 cups heavy or thickened cream (or evaporated milk for lower calorie/fat)
  • 3 cups spinach
  • 1/2 cup fresh grated Parmesan cheese
  • 2 tablespoons fresh chopped parsley to serve

Instructions

  1. Season chicken with salt, pepper, paprika and onion powder.
  2. Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn't large enough). Transfer to a warm plate; set aside.
  3. Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 min
  4. utes to release their flavours. Mix the Dijon through all of the flavours.
  5. Reduce heat to low-medium heat, add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
  6. Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
  7. Add the chicken back into the pan; top with parsley and serve over pasta, rice or steamed veg.

Recipe has been adapted from >>>>>  here

Thursday, June 13, 2019

Low Carb Keto Cheesy Cauliflower Bake

Low Carb Keto Cheesy Cauliflower Bake | #Low Carb Keto Cheesy Cauliflower Bake | Cheesycauliflowerbake #Cheesycauliflowercasserole #Ketocheesycauliflower #Hashbrownwaffles #Ketocauliflowerrecipes #Cheeseycauliflowerbake #Ketojellofluff #Ketogenicdiet #Ketodietforbeginnerslosingweight #Ketorecipesketogenic #Ketochineserecipes #Ketocreamcheeserecipes

  

  Ingredients

  • 2 heȧds cȧuliflower, cored ȧnd cut into bite-sized pieces
  • 1 cup heȧvy creȧm or whole milk
  • 2 cups shȧrp shredded cheddȧr
  • 1 bȧr creȧm cheese
  • ½ stick butter
  • Sȧlt & pepper to tȧste
Takes 3, serves 6.

 

Instructions

  1. Preheȧt oven to 400°F.
  2. Microwȧve cȧuliflower for 7-8 minutes, until pȧrtiȧlly tender. No need to ȧdd wȧter.
  3. Plȧce creȧm, butter, cheeses, mustȧrd, sȧlt ȧnd pepper in ȧnother microwȧve sȧfe bowl. Heȧt on high 3-4 minutes, until bubbly. Whisk to incorporȧte melted cheeses.
  4. Spreȧd cȧuliflower in ȧ bȧking dish. Sprinkle with ȧdditionȧl sȧlt.
  5. Pour cheese over ȧll ȧnd stir to cover ȧll pieces of cȧuliflower.
  6. Bȧke, uncovered for 20 minutes. Sȧuce will thicken upon stȧnding for 5-10 minutes.

recipe adapted >>>>> here

Tuesday, June 11, 2019

Easy Mexican Sour Cream Dip

Easy Mexican Sour Cream Dip | #Mexicansourcreamdip #Hotdiprecipes #Mexicandiprecipes #Salsaverdedip #Italianappetizersparty #Ketosourcreamdip #Corndipwithfritos #Corndipwithsourcream #Corndipwithcreamcheese #Cornchipdip #Cowboycaviar #Mexicorndip

Ingredients

  • 16 ounces sour cream reduced fat is fine
  • 1 teaspoon dried dill
  • 2 teasponns dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup red salsa I like Herdez brand
  • 1/2 cup shredded Mexican cheese
  • tortilla chips for dipping
Easy Mexican Sour Cream Dip | #Mexicansourcreamdip #Hotdiprecipes #Mexicandiprecipes #Salsaverdedip #Italianappetizersparty #Ketosourcreamdip #Corndipwithfritos #Corndipwithsourcream #Corndipwithcreamcheese #Cornchipdip #Cowboycaviar #Mexicorndip

Instructions

  1. Stir everything together except the chips.
  2. Dip the chips into this tasty concoction and enjoy!
Easy Mexican Sour Cream Dip | #Mexicansourcreamdip #Hotdiprecipes #Mexicandiprecipes #Salsaverdedip #Italianappetizersparty #Ketosourcreamdip #Corndipwithfritos #Corndipwithsourcream #Corndipwithcreamcheese #Cornchipdip #Cowboycaviar #Mexicorndip

Recipe adapted >>>>>  here

Saturday, June 8, 2019

Lemon Blueberry Bread

Lemon Blueberry Bread | #Lemon #Blueberry #Bread #Zucchinirecipes #Lemonblueberrybread #Snickerdoodlezucchinibread #Easyblueberryrecipes #Lemonblueberrycakeeasy #Dessertrecipes #Foodrecipes #Bestzucchinibread #Bestzucchinibreadrecipe #Zucchinibreadrecipesmoist #Lemonblueberrybread #Lemonblueberryloaf



Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup unsalted butter, melted
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons fresh grated lemon zest
  • 2 Tablespoons fresh lemon juice
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries (I used fresh)
  • 1 Tablespoons all-purpose flour
  • Lemon glaze
  • 2 Tablespons butter, melted
  • 1/2 cup powdered sugar
  • 2 Tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract


Instructions

  1. Preheat oven to 350*F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).
  2. In a medium bowl, whisk the flour, baking powder and salt, and set aside.
  3. In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice.  Mix until well combined.
  4. While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk).  Stop mixing as soon as it's just combined.
  5. Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour.  This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
  6. Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
  7. Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.  Cool bread in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you're about to add).
  8. Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf.  Allow to set a few minutes, then enjoy!

recipe adapted >>>>>  here


Friday, June 7, 2019

Crockpot Stuffed Pepper Soup

Crockpot Stuffed Pepper Soup | #Crockpotsouprecipes #Crockpotrecipes #Crockpotmeals #Crockpotrecipeshealthy #Stuffedpeppersoupcrockpot #Cornchowderrecipe #Crockpotstuffedpeppersoup #Stuffedbellpeppersoup #Makeaheadtacocasserole #Bellpeppersoupcrockpot #Tacobakefreezermeal #Stuffedbellpeppersoupcrockpot

Ingredients

  • 2 lbs ground beef
  • 2 green bell peppers (diced ( about 1 cup))
  • 2 15 oz cans diced tomatoes, undrained
  • 1 15 oz can of tomato sauce
  • 32 oz of beef broth
  • 1 cup of water
  • 1 small onion (diced)
  • 2 TBSP brown sugar
  • 3-4 cloves of garlic (minced)
  • 2 tsp salt
  • 1 tsp pepper
  • 2 cups of cooked rice

Instructions

  1. Brown and drain grease from the ground beef and place in slow cooker.
  2. Add in tomato sauce, tomatoes, broth, peppers, onions, garlic, brown sugar, water, salt and pepper to slow cooker. (basically everything but your cooked rice) Cover and cook on low 6-8 hours.
  3. When about 30 minutes are left , add in your cooked rice, recover and continue cooking until time is up.

recipe adapted  >>>>>  here

Thursday, June 6, 2019

NO-BAKE STRAWBERRY CHEESECAKES

NO-BAKE STRAWBERRY CHEESECAKES | #Nothingbundtcakesrecipecopycat #Caramelapplesheetcake #Redvelvetcakewithchocolatechips #Redvelvetbundtcakewithcreamcheese #Nobakestrawberrycheesecake #Redvelvetnothingbundtcakerecipe #Peachcobblercheesecake #Healthydessertrecipes #Dessertideas #Easycheesecakerecipes #Easydeserts #Strawberrydessertrecipes



 

 

Ingredients

  • 1 cup strawberry puree, strained
  • 12 oz. cream cheese
  • 1 1/2 cups cool whip (or real whipped cream)
  • 1/2 cup powdered sugar, sifted
  • 1 cup crushed graham cracker crumbs
  • 12 strawberries
  • Whipped cream, optional garnish


Instructions

  1. Puree strawberries and push through a fine mesh strainer to remove seeds
  2. In a large bowl combine cream cheese and strawberry puree.
  3. Slowly add powdered sugar and mix until light and fluffy.
  4. Fold cool whip into strawberry mixture until completely combined.
  5. Evenly distribute graham cracker crumbs in the bottom of 6 small jars.
  6. Distribute evenly into jars on top of graham cracker crumbs, cover and refrigerate 3 hours or overnight.
  7. Top with strawberries & canned whipped cream.

recipe adapted  >>>>>  here



Rated 4.9/5 based on 173 customer reviews

Sunday, June 2, 2019

Mediterranean Breakfast Egg Muffins

Mediterranean Breakfast Egg Muffins | #Mediterranean #Breakfast #Egg #Muffins #Mediterraneandietbreakfast #Dietbreakfastrecipes #Healthyeating #Boiledeggdiet #Mediterraneandietrecipesbreakfast #Mediteraneandiet #Mediterraneandietrecipes #Meddiet #Mediteraneandiet #Mediterraneandishes #Healthyeating #Mediteraniandiet

Ingredients

  • Cooking oil spray
  • 3 large eggs
  • 2 tbsp skimmed milk
  • 4 tbsp grated parmesan cheese
  • 35 g leek finely chopped
  • 25 g baby spinach finely chopped
  • ¼ red pepper finely chopped
  • 1 tomato chopped and seeds removed
  • Salt and freshly ground pepper
  • 25 g low fat grated cheddar cheese

Instructions

  1. Pre-heat oven to 190C fan
  2. Spray a 6 cup aluminium / silicon muffin tin with cooking spray
  3. Whisk the eggs, milk and parmesan cheese together in a pouring jug, season a little
  4. Mix all the finely chopped vegetables into a bowl, then portion into the 6 muffin cups
  5. Pour the egg mixture into each muffin cup, making sure there's an equal amount in all 6 muffin cups. Mix it in with the chopped vegetables
  6. Divide the grated cheddar cheese topping between the 6 muffin cups
  7. Bake in the centre of the oven until egg is set for about 15 to 20 minutes

recipe adapted >>>>>  here

Cajun Roasted Cauliflower Steaks with Chimichurri

Cajun Roasted Cauliflower Steaks with Chimichurri | #Healthyvegetarianrecipes #Asianvegetarianrecipes #Vegancauliflowerrecipes #Veganstickysesamecauliflower #Cauliflowerrecipesasian #Asianveganrecipes #Ketocrackchickencasserole #Chocolatecinnamonrolls #Ketoairfryerrecipes #Lowcarbcrackchickencasserole #Ketoporkchopsairfryer #Strawberryfrenchtoastcasserole




Ingredients

    Cajun Cauliflower:
  • 2 tsp oil
  • 1 tsp lemon juice
  • 1/2 to 3/4 tsp salt , if using store bought cajun blend, it might already be salted, so you will need 1/4 tsp
  • 1 small head of cauliflower , sliced into 1/2 inch thick slices or chopped into medium size florets
  • 2 tbsp cajun spice blend ( 2 tsp sweet paprika, 1/3 tsp cayenne, 1/2 tsp black pepper, 1 tsp oregano, 1.5 tsp garlic powder, 1/2 tsp thyme, 1/2 tsp onion powder, dash of pepper flakes
  • Chimichurri sauce:
  • 1/4 tsp (0.25 tsp ) black pepper
  • 2 tbsp (2 tbsp ) or more avocado for creamyness optional
  • 1 tsp (1 tsp ) vinegar apple cider or balsamic or red wine vinegar
  • 2 tbsp (2 tbsp ) extra virgin olive oil
  • juice of 1 lime
  • 1/4 tsp (0.25 tsp ) salt
  • 1 cup (60 g) packed parsley or one bunch parsley leaves and tender stems, chopped
  • 1/4 cup (0.25 g) basil packed or use cilantro
  • 6 cloves (6 cloves ) of raw garlic more the merrier

Instructions

  1. Slice the cauliflower or chop into florets. Blend the chimichurri sauce with a few tbsp of water and set aside. Line a baking dish with parchment. Preheat the oven to 425 deg F ( 220 C )

  2. Rub oil and lemon juice all over the slices or florets.

  3. Sprinkle the cajun spice + salt on both sides of the slices and rub lightly. Then sprinkle more on the open side. (If using florets, sprinkle spice + salt, then toss well to coat). For Crispyness, mix 2 tbsp breadcrumbs in the spice mix and salt and then sprinkle all over.

  4. Spray oil lightly on the spiced cauliflower to seal the spices in, Bake at 425 deg F for 20 to 25 mins. Broil for a minute to sear if needed.

  5. Cauliflower tends to soften depending on the moisture content after cooking. So serve immediately. Sprinkle some more spice if needed. Cajun can be hot, so add another cooling dressing of choice if needed.

  6. Serve with a side salad of beans, chickpeas, or cooked grain or add to tacos, wraps. I make a salad bowl with cherry tomatoes/tomatoes, onion, chickpeas/beans, salt, pepper and chimichurri/lemon with these.

recipe adapted >>>>>  here