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Rabu, 31 Juli 2019

Low Carb Meatball Casserole

This was delicious! The meatballs were fantastic, so much flavor! This one is saved to my favorites!


This Low Carb Meatball Casserole Recipe is absolutely fabulous in every way imaginable! You really can’t mess up this recipe in any way. These ingredients together equal heaven here on earth. It’s a clear winner with the whole family!  It’s amazing how excited one gets over a low carb or keto friendly recipe.



Ingredients
Meatball Ingredients:

  • 1 lb ground beef I used 85/15 blend
  • 1 lb spicy pork sausage
  • 1 cup shredded mozzarella
  • 1/3 cup grated or shredded parmesan
  • 1/2 cup crushed pork rinds substitute for breading
  • 2 egg
  • 2 tsp onion powder
  • 2 tsp fresh minced garlic
  • 1/2 teaspoon Italian Seasoning blend

Casserole Toppings:

  • Low Carb Red Sauce Spaghetti or Marinara
  • 2 Cups Cheese for the top of the casserole
  • Fresh kuman for a topping

Instructions

  1. Preheat panggangan to 400. Spray a casserole dish with cooking spray
  2. Use a food processor to crush the pork rinds.
  3. Combine all the ingredients (except for the red sauce 2 cups cheese and fresh kuman that is set aside for the casserole) for the meatballs.  I use my hands to mix all these ingredients.
  4. Use a small cookie scoop and make small meatballs (all the same size)
  5. Place the meatballs in a casserole dish and bake them for 15 to 20 minutes or until the meatballs are fully cooked.
  6. Remove them from the panggangan and drain the grease.
  7. Top with the low carb red sauce and cheese and put them back in the oven.
  8. Bake for an additional 5 to 10 minutes until the cheese has fully melted.
  9. Serve with a side salad or over zoodles and enjoy!

The Best Banana Pudding Ever

This is by far one of the best banana pudding recipes I've tried. It is so rich and delicious. You will want to continue eating it and that’s not a good thing.


This recipe makes the best banana pudding I have ever tasted. And I’ll bet it’s the best banana pudding you’ve ever tasted, too.

Ingredients :

  • 2 boxes Vanilla Wafers
  • 6 to 8 bananas, sliced
  • 2 cups milk
  • 1 (5 oz.) box French Vanilla pudding
  • 1 (8 oz.) package cream cheese
  • 1 (14 oz.) can sweetened condensed milk
  • 1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Instructions :

  1. Line the bottom of a 13×9 inch inch dish with 1 bag of cookies and layer bananas on top.
  2. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
  3. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
  4. Fold the whipped topping into the cream cheese mixture.
  5. Add the cream cheese mixture to the pudding mixture and stir until well blended.
  6. Pour the mixture over the cookies and bananas and cover with the remaining cookies.
  7. Refrigerate until ready to serve!

Recipe Source : The Best Banana Pudding Ever @ kindofrecipes

Mushroom Ravioli With Spinach

Mushroom Ravioli with Spinach – this easy meatless pasta dinner requires only 6 ingredients and 30 minutes!  Mushrooms are sauteed with spinach, garlic, sun-dried tomatoes and combined with ravioli.


You can use any type of ravioli to combine with mushrooms: pesto filled ravioli, cheese ravioli, spinach filled ravioli, etc.  You can even make your own ravioli from scratch if you like.

Mushroom Ravioli with Spinach Recipe
Mushroom Ravioli with Spinach - this easy meatless pasta dinner requires only 6 ingredients and 30 minutes!   Mushrooms are sauteed with spinach, garlic, sun-dried tomatoes and combined with ravioli.  Use baby portobellos, shiitake, oyster mushrooms, cremini, or button mushrooms.



Ingredients

  • 10 oz ravioli (cheese ravioli, pesto-filled, etc.)
  • 2 tablespoons olive oil
  • 1/4 cup sun-dried tomatoes , chopped
  • 10 oz mushrooms (cremini, button mushrooms, or baby portobellos)
  • 5 oz spinach , fresh
  • 4 cloves garlic , minced
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • salt and pepper

Instructions

  1. Cook ravioli until al dente. Drain.
  2. In a large skillet, heat 2 tablespoons olive oil on medium heat.
  3. Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.
  4. Add fresh spinach, minced garlic, red pepper flakes.  Continue cooking and stirring until the spinach wilts.
  5. To the skillet with sautéed mushrooms and vegetables add cooked ravioli, 1 tablespoon of olive oil, and stir. Reheat gently on medium-low heat.
  6. Season with salt and pepper.

Crock Pot Thai Chicken Curry

Crock Pot Thai Chicken Curry is one of the easiest meals to make and is so tasty. Curry paste, coconut milk, and ginger add a ton of flavor to this healthy, low-cal, and naturally paleo + gluten-free dinner.


In this recipe, I like to use boneless, skinless chicken thighs. I find they have more flavor than breasts, and they're usually a lot more reasonably priced, too. If you have chicken breasts on hand, you can definitely use those instead.

INGREDIENTS

  • 1 – 14 ounce can coconut milk, plus 1 can of water 
  • 2–4 tablespoons Thai red curry paste 
  • 1 tablespoon soy sauce (gluten free, if needed. Sub coco aminos for paleo and Whole30)
  • 1 tablespoon palm or coconut sugar (or sub maple syrup or brown sugar. Omit for Whole30)
  • 1 tablespoon minced ginger
  • 2 teaspoons fish sauce (use Whole30 compliant, if needed)
  • 3 garlic cloves, minced
  • 1 lb. boneless, skinless chicken thighs, cut into 2–3 pieces
  • 1 large kabocha, cut into 1 – inch cubes (or 1 small butternut squash)
  • 1 medium yellow onion, chopped
  • 1–2 chili peppers, if you like extra heat
  • 1 large bunch of kale, torn into small pieces (roughly 2 packed cups)
  • Optional: cilantro, chili peppers, and lime to serve

INSTRUCTIONS

  1. Place all the ingredients, except for the kale, into your crock pot and stir together well. Set your crock pot to cook on high for 4 hours.
  2. After 4 hours, stir in the kale and let it sit while you prepare the rice, cauliflower rice or quinoa to serve.
  3. Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.

Recipe Source : crock pot thai chicken curry @ theendlessmeal

Beef Bourguignon Recipe

Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it.


The meat fell apart so beautifully and tasted better than the others with a juicy outcome. Having said the though, you can use whichever stewing beef you can find or have on hand.

Ingredients

  • 1 tablespoons extra-virgin olive oil
  • 6 ounces (170g) bacon, roughly chopped
  • 3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
  • 1 large carrot sliced 1/2-inch thick
  • 1 large white onion, diced
  • 6 cloves garlic, minced (divided)
  • 1 pinch coarse salt and freshly ground pepper
  • 2 tablespoons flour
  • 12 small pearl onions (optional)
  • 3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
  • 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
  • 2 tablespoons tomato paste
  • 1 beef bullion cube, crushed
  • 1 teaspoon fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped (divided)
  • 2 bay leaves
  • 1 pound fresh small white or brown mushrooms, quartered
  • 2 tablespoons butter

Instructions
TRADITIONAL OVEN METHOD:

  1. Preheat panggangan to 350°F (175°C).
  2. Heat the oil in a large dutch panggangan or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
  3. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
  4. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
  5. Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
  6. Cover, transfer to lower part of the panggangan and simmer for 3 to 4 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
  7. In the last 5 minutes of cooking time, prepare your mushrooms:
  8. Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
  9. Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the panggangan and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
  10. Return the beef mixture back into the dutch panggangan or pot. Add the mushrooms over the meat.
  11. Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
  12. You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. 
  13. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
  14. Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
  15. If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.
  16. Garnish with parsley and serve with mashed potatoes, rice or noodles.
  17. To serve the following day, allow the casserole to cool completely, cover and refrigerate.
  18. The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.

SLOW COOKER BEEF BOURGUIGNON:

  1. In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6 quart (litre) slow cooker bowl.
  2. Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.
  3. Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic, bullion and herbs.
  4. Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender.
  5. In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving.
  6. Garnish with fresh parley and serve with mashed potatoes, rice or noodles.

Recipe Source : BEEF BOURGUIGNON @ cafedelites

Chocolate Peanut Butter Shortbread

If you love chocolate and peanut butter, do not miss these quick and easy Chocolate Peanut Butter Shortbread. A favorite one-bowl dessert!


Shortbread serves as a base for this chocolaty pecan toffee. Pecan-Toffee Shortbread makes excellent food gifts, but make extra because it'll be hard to give this sweet treat away.

INGREDIENTS:
FOR THE SHORTBREAD:

  • 3/4 cup unsalted butter, softened
  • 2/3 cup firmly packed light brown sugar
  • 1/3 cup creamy peanut butter
  • 1/3 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup chopped peanuts

FOR THE TOPPING:

  • 1 cup semisweet chocolate chips
  • 1 cup peanut butter chips
  • about 1/2 cup chopped peanuts

INSTRUCTIONS:
TO MAKE THE SHORTBREAD:

  1. Preheat panggangan to 350°F.
  2. Using an electric mixer on medium speed, beat the butter, brown sugar, and peanut butter until thoroughly mixed. Add the cornstarch, vanilla, and salt, and mix well.
  3. Reduce mixer speed to low. Gradually add the flour mixture, and mix just until combined. Stir in the peanuts. The mixture will be crumbly but should hold together when pinched.
  4. Transfer the dough to a sheet of parchment paper. Use your hands to press the dough together and pat out to a rectangle about 11″x 14″.
  5. Transfer the parchment paper and dough all at once to a rimmed baking sheet.
  6. Bake 18 to 22 minutes or until golden brown.

TO MAKE THE TOPPING:

  1. Immediately sprinkle the chocolate chips and peanut butter chips over the top of the shortbread.
  2. Use an offset spatula to spread the chips over the top of the shortbread until they’re melted and smooth. Sprinkle the peanuts over the top.
  3. Allow the topping to set before cutting into bars.*

NOTES:
*These can be cut in several different ways. I prefer squares, but don’t forget about triangles, rectangles, and more.
Recipe Source : Pecan-Toffee Shortbread @ myrecipes

Chicken And Biscuits Casserole Recipe

This family favorite easy, creamy chicken and biscuits casserole with tender homemade biscuits takes a couple of shortcuts without compromising on flavor. It’s totally doable on a weeknight!


The homemade biscuits are light and tender and the chicken filling is creamy and delicious, but lightened up significantly by using evaporated milk instead of heavy cream. The overall dish doesn’t taste heavy to me at all. Also, I used the traditional peas and carrots, but you could totally sub in some spring veg like spinach and asparagus.

Ingredients
Filling
  • 6 tablespoons unsalted butter
  • 1 medium onion chopped
  • 6 tablespoons all purpose flour
  • 3 cups chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup evaporated milk
  • 2 cups frozen peas and carrots
  • 1 rotisserie chicken shredded
Biscuits
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt (more to taste)
  • 12 tablespoons unsalted butter cold
  • 1 1/4 cups buttermilk or 1 cup and 3 tablespoons milk stirred with 1 tablespoon white vinegar or lemon juice
Instructions
For Filling
  1. Preheat the panggangan to 375 degrees F
  2. In a large saute pan or skillet, melt the butter over medium heat. Add the chopped onions and cook until softened, but not browned, about 5 minutes. 
  3. Whisk in the flour and cook, whisking constantly, for one minute. Slowly pour in the chicken broth, while continuing to whisk, to avoid clumping. Season with salt and pepper.
  4. Slowly pour in the evaporated milk, whisking constantly, until smooth. Bring to a low simmer, letting the mixture thicken until it coats the back of a spoon (a couple of minutes)
  5. Stir in the shredded chicken and frozen vegetables. Taste for seasoning and add salt and pepper if necessary. Spread the filling evenly in the bottom of a 9 x 13 inch baking dish.
For Biscuits
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
  2. Cut the cold butter into 1/4 inch cubes and add to the flour mixture. Using your fingers, squish the butter cubes into the flour until a coarse mixture forms. 
  3. Add the buttermilk and stir until you can form the dough into a ball. Do not over-mix.
  4. On a lightly floured surface, pat the dough into a rough square, about 1/2 inch thick. Fold the square into thirds, like a letter. Repeat the patting into a square and folding 2 more times. This will create the flaky layers in your biscuits.
  5. Pat the dough into another 1/2 inch square and cut out 12 rounds, using a 2.5 inch biscuit cutter. You can re-roll the scraps to make more biscuits. Place the biscuits evenly across the top of the filling.
  6. Bake the casserole in the preheated panggangan for 20-25 minutes, until the biscuits are golden brown and the filling is bubbling.
Recipe Source : CHICKEN AND BISCUITS CASSEROLE @ ourhappymess

Brick Street Chocolate Cake

The luscious Brick Street Chocolate Cake is everything you dream of in a chocolate cake. Rich and delicious. The pourable chocolate ganache is over the top decadent! Perfect for the holiday dessert table and so easy to make.


An excellent chocolate cake recipe’s like the little black dress. (Or suit.) Important to have in the wardrobe (recipe box) when the occasion arises. Not like you’ll need it every day or even every week, but there when you need it. Yes, that’s exactly how I feel about this luscious chocolate cake.

Brick Street Chocolate Cake Recipe
Famous Brick Street Chocolate Cake. Everything you dream of: rich, dense chocolate cake. Surprise ingredients. And to-die-for ganache icing.



Ingredients
Cake:
  • 2 cups sugar
  • 1 cup butter softened
  • 1 1/2 teaspoons pure vanilla extract
  • 3 large eggs
  • 2 1/2 cups cake flour
  • 1 cup baking cocoa sifted
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup instant chocolate pudding mix small box
  • 2 1/4 cups buttermilk
  • 1 cup semi-sweet chocolate chips
Chocolate Icing:
  • 1/2 cup water
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1 cup baking cocoa sifted
  • 3 1/2 cups powdered sugar
  • 3 tablespoons heavy cream more or less for consistency
Instructions
Cake:
  1. Preheat CONVECTION OVEN ONLY to 350°.
  2. Beat sugar, butter & vanilla in large bowl.
  3. Beat in eggs.
  4. Mix in cake flour, baking cocoa, soda, salt, chocolate pudding mix and buttermilk.
  5. Stir in semi-sweet chocolate chips.
  6. Pour into greased tube pan.
  7. Bake in CONVECTION OVEN ONLY at 350° for 60-70 minutes, until cake tester comes out clean.
  8. Cool cake completely before icing.
Chocolate Icing:
  1. Heat water, butter and vanilla together in sauce pan on stovetop until melted.
  2. Remove from heat.
  3. Stir in one cup cocoa.
  4. Stir in powdered sugar, sifted.
  5. Stir in heavy cream, up to 3 tablespoons until you get the desired consistency.
  6. Ice by filling the hole in the middle of the cake first, then spread icing over the cake and pour over the sides. Icing will harden as it cools.
Recipe Source : CK STREET CHOCOLATE CAKE @ throughherlookingglass

Vegan Jambalaya

This vegan jambalaya with beans and vegetables is the ultimate comfort food from the South! It’s super easy to make, so delicious, and packed with nutrients!


Jambalaya is a popular rice dish from the Southeast of the United States, especially Louisiana. It commonly includes rice, vegetables, some kind of meat or sausage, and sometimes also seafood. Jambalaya usually consists of seasoned rice, vegetables, and meat. The traditional recipes call for some kind of sausage, mostly andouille. It’s often paired with other kinds of meat or even seafood such as shrimp or crawfish.


The most popular vegetables for jambalaya are celery, green bell pepper, tomatoes as well as onions and garlic. Some recipes also call for carrots. For a vegan version, you can also use tofu instead of the meat or a vegan andouille sausage like I did.

Ingredients

  • 1 red onion, chopped
  • 3 cloves of garlic, minced
  • 1 red bell pepper, cut into medium-sized chunks
  • 2 stalks of celery, chopped
  • 2 vegan andouille sausages, roughly chopped (you could also use vegan Italian or Mexican sausages instead)
  • 3 cups leftover cooked parboiled rice (=1.5 cups uncooked rice)
  • 1 can (14 oz) crushed tomatoes
  • 1 can (14 oz) kidney beans, drained
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon smoked paprika powder
  • 2 tablespoons soy sauce
  • 1 teaspoon Tabasco
  • salt, to taste
  • cayenne pepper, to taste
  • 2 green onions, cut into rings
  • 1/2 cup fresh parsley, chopped

Instructions

  1. In a large pan, heat some oil and sauté the red onion for about 2-3 minutes. Add the garlic and cook for another minute. Then add the bell pepper, the celery, and the vegan sausage. Cook for another 3 minutes.
  2. Stir in the cooked rice, the kidney beans, the crushed tomatoes, the spices, the soy sauce, and the Tabasco and cook for about 5 minutes.
  3. Season with salt and cayenne pepper and stir in the green onions and the chopped parsley.

Recipe Source : VEGAN JAMBALAYA WITH BEANS @ veganheaven

Melting Moments Cookies With Raspberry Buttercream

Melting Moments Cookies are a type of shortbread that melts in your mouth. These ones are filled with an easy Raspberry Buttercream. This is the best melting moments recipe EVER!


These little cookie morsels are filled with a super simple Raspberry Buttercream. This raspberry filling just needs 4 ingredients and they all get thrown in a bowl together and beaten together until you have soft, buttery Raspberry Buttercream. The buttercream sets at room temperature so this is the kind of cookie best accompanied with a nice cup of tea!

Ingredients
FOR THE COOKIES
  • 226 g (1 cup / 2 sticks) unsalted butter, softened
  • 70 g (1/2 cup / 2.5oz) icing (powdered / confectioners) sugar
  • 1 1/2 teaspoons vanilla extract
  • 195 g (1 1/2 cups / 7oz) plain (AP) flour
  • 70 g (1/2 cup / 2.5oz) cornflour (corn starch)
  • 1/3 cup pink and yellow sprinkles
FOR THE RASPBERRY FILLING
  • 1/3 cup frozen raspberries
  • 113 g (1/2 cup / 1 stick) unsalted butter, softened
  • 2 cups (280g / 10oz) icing (powdered / confectioners) sugar
  • 1/2 teaspoon vanilla extract (optional)
  • Pink food colouring (optional)
Instructions
FOR THE COOKIES
  1. In a stand mixer with paddle attachment, beat together the butter and sugar. Add the vanilla and beat well.
  2. Sift together the flour and cornflour, then add the sprinkles and mix well.
  3. Add the flour mixture to the butter mixture in 3 parts, gently mixing between each until just incorporated.
  4. Flatten the dough into a disk in some plastic wrap and sit in the fridge to firm up for about 1/2 an hour.
  5. Preheat the panggangan to 180C / 350F / 160C fan forced. Line a large baking tray with baking paper.
  6. Roll 1/2 tablespoons of mixture into balls and then press down lightly with a floured fork on top of each and sprinkle with a few extra sprinkles.
  7. Bake for 15 minutes until just starting to brown on the edges, then transfer to a wire rack to cool.
FOR THE RASPBERRY FILLING
  1. Heat the raspberries in the microwave for 30 seconds. Push them through a strainer until you have about 6 teaspoons of raspberry juice. Discard the seeds.
  2. Add the raspberry juice, butter, icing sugar and vanilla to a bowl and beat with a handheld mixer (or in a stand-mixer) until light and creamy. Scrape down the sides of the bowl as necessary. Add some pink food colouring to intensify the colour if using and mix well.
  3. Spread or pipe some buttercream onto the flat side of half of the cooled cookies, then top with another cookie.
Notes
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Isn't that a lot of corn flour (cornstarch) - The corn flour plays a very important role in this recipe by keeping these cookies meltingly tender.
Recipe Source : MELTING MOMENTS COOKIES WITH RASPBERRY BUTTERCREAM @ sugarsaltmagic

Cheesy Shrimp And Grits Recipe

This classic Southern recipe is an easy and tasty way to put a quick dinner on the table. Not only is this a feel good comfort food kind of meal, but paired with a nice green salad it makes for an easy dinner your seafood loving family will love!


Cheesy Shrimp and Grits Recipe
Cheesy Shrimp and Grits combines succulent tender shrimp cooked to perfection in a tangy spicy sauce over creamy cheesy polenta.!!

Ingredients

  • 15 ounces seafood stock
  • 1/2 cup white wine
  • 1/2 cup water
  • 1/2 tsp Kosher salt
  • 1 cup grits I use Bob's Red Mill
  • 3 tbsp heavy cream
  • 3 tbsp unsalted butter
  • 2 cups sharp cheddar cheese shredded
  • 2 Tbsp olive oil or bacon grease
  • 1 lb shrimp shelled and deveined large raw shrimp
  • 1/4 tsp black pepper
  • 3 garlic cloves minced, should be a heaping teaspoon
  • 1 tbsp flat-leaf parsley chopped
  • 1 tsp smoked paprika
  • 1 tsp Worcestershire sauce
  • 2 dashes hot sauce i.e. Tabasco
  • 4 tsp lemon juice usually equivalent to the juice of 1 whole lemon

Instructions

  1. In a medium saucepan, bring the stock, white wine, water, and salt to a boil.
  2. Whisk in the grits and cook over moderately high heat. Continue to stir periodically until thickened and the grits are tender- about 5-10 minutes total. Add the cream, butter and cheese and gently stir. Cover and remove from heat. Set aside.
  3. To cook the shrimp, heat oil (or bacon grease if available) in a large skillet over medium high heat. Coat shrimp with black pepper and cook in skillet, turning only once after it starts to turn golden brown. Stir in remaining ingredients to create a sauce.
  4. To serve, spoon the warm cheesy grits into a bowl and top with shrimp with a bit of sauce. Serve hot and enjoy!

Recipe Source : CHEESY SHRIMP AND GRITS @ selfproclaimedfoodie

Beef & Cheddar Sliders

Beef & Cheddar Sliders - perfect for watching football, parties or a quick lunch and dinner. Seriously delicious!!  Hawaiian rolls, deli roast beef, bbq sauce, cheddar cheese, butter, dijon mustard, worcestershire, brown sugar and poppy seeds. Can assemble ahead of time and bake when ready to serve.


You can assemble these Beef & Cheddar Sliders ahead of time and refrigerate until you are ready to bake. I would wait and pour the glaze on top of the sliders until you are ready to bake. The sliders might get soggy otherwise. The glaze only takes a minute to whip up. Preheat the oven, heat the glaze, pour over the rolls and bake. Easy peasy.

BEEF & CHEDDAR SLIDERS RECIPE



INGREDIENTS:

  • 1 dozen Hawaiian dinner rolls
  • 3/4 lb very thinly sliced deli roast beef
  • 1/2 cup BBQ sauce
  • 8 slices cheddar cheese
  • 1/2 cup butter
  • 2 Tbsp brown sugar
  • 1 Tbsp dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1-1/2 tsp poppy seeds

INSTRUCTIONS:

  1. Preheat panggangan to 350ºF.
  2. Toss thinly sliced roast beef with bbq sauce.
  3. Split each dinner roll. Place roll bottoms in 9x13x2-baking pan. Top rolls with bbq roast beef. Top roast beef with cheese slices. Place roll tops on top of cheese.
  4. In a small sauce pan combine butter, brown sugar, mustard, Worcestershire and poppy seeds. Bring to a boil and pour over sandwiches.
  5. Bake for 20-30 minutes, or until the tops are brown and crispy.

Comfort Roasted Tomato And Red Pepper Soup

Comfort Roasted Tomato and Red Pepper Soup is meant for a crisp, cozy fall day. For rainy, cloudy days that need a little extra soothing. For unwinding after a hard day at work. It’s meant to be dipped by some gluten free bread, or a melty grilled cheese sandwich, or some crunchy croutons. This soup is here for you in your time of need.


Ingredients
  • 6 cups tomatoes (I used a combo of cherry and vine-ripened, but any kind will do)
  • 1 white onion, sliced
  • 2 tablespoons olive oil
  • Salt
  • 6 to 7 garlic cloves, peeled
  • 2 large red bell peppers
  • Red pepper flakes to taste (optional)
  • Salt to taste
  • 2 teaspoons red wine vinegar
  • 2 teaspoons olive oil
Instructions
  1. Preheat your panggangan to 400 degrees.
TOMATOES/ONION/GARLIC:
  1. If using larger tomatoes, cut them into fourths.
  2. Place the tomatoes and onion on a large rimmed baking sheet (or divide into two smaller baking sheets if too close together). Toss with the olive oil and the salt and spread out evenly.
  3. Place the garlic cloves on a large piece of tin foil and drizzle with a little oil. Wrap the garlic up tightly so that the cloves are all laying flat. Place the garlic on the baking sheet.
  4. Roast everything for 20 to 22 minutes, flipping halfway through. Everything should be tender and the tomatoes will have released their juices.
RED PEPPERS:
  1. While the tomatoes are roasting start roasting the peppers.
  2. Gas Stove method: Turn two gas burners on high. Place a red pepper on each gas burner and allow the skin to char, about 2 to 3 minutes per side. Use tongs to rotate the pepper so each side is really black and blistered (see picture). You may see the skin catch on fire every once in awhile.That's okay, it usually goes out quickly. Don't walk away from the peppers.
  3. Broiler Method: Turn on your broiler. If you don 't have a broiler that is separate from your panggangan then you will need to wait until the tomatoes are done roasting. Place the peppers on a rimmed baking sheet and place them as close to the broiler as you can. Broil for 3 to 5 minutes per side, or until all the sides are well charred.
  4. Once the peppers are charred place them in a large mixing bowl. Cover tightly with plastic wrap. Allow the steam to help loosen the skin, about 5 minutes.
  5. Use a paper towel to peel off most of the blackened skin from the red pepper. Make sure to leave behind some char as it adds that smoky flavor. I actually like to leave a lot of the char on the pepper.
  6. Cut the bell pepper, removing the core and seeds.
BLEND:
  1. Allow the roasted tomatoes to cool slightly. Add all ingredients to your blender, including the red wine vinegar, red pepper flakes, and olive oil, working in batches so that the blender is only halfway full at a time. Blend until smooth.
  2. Taste and adjust seasoning as needed: more salt to bring out the flavor, or a little red wine vinegar for more tang, or red pepper flakes for a little more heat.
  3. If the soup has cooled too much you may need to reheat it before serving.
  4. Serve with gluten free stove top croutons, other gluten free bread, or gluten free grilled cheese sandwich, if desired. Also delicious on its own. Enjoy and be healed my friends!
Recipe Source : Healing Roasted Tomato and Red Pepper Soup @ robustrecipes

Garlic Buttery Garlic Roasted Mushrooms

Mushrooms are one of my favourite foods and they go so well with garlic and butter! These mushrooms are simply coated in a butter and garlic sauce, along with a bit of thyme, topped with breadcrumbs and parmesan and baked until the mushrooms are tender and the bread crumbs are nice and golden brown and crispy! These crispy, buttery, melt in your mouth mushrooms are the perfect side for any meal!


INGREDIENTS :
  • 1 pound button mushrooms
  • 1/4 cup butter, melted
  • 2 cloves garlic, chopped
  • 2 teaspoons thyme, chopped (optional)
  • salt and pepper to taste
  • 1/2 cup panko breadcrumbs (or breadcrumbs; gluten-free for gluten-free)
  • 1/4 cup parmigiano reggino (parmesan), grated
INSTRUCTIONS :
  1. Place the mushrooms in a baking dish, spoon the mixture of the butter, garlic and thyme onto the mushrooms, season with salt and pepper.
  2. Bake in a pre-heated 400F/200C panggangan for 10 minutes before sprinkling on the mixture of the breadcrumbs and parmesan and baking until lightly golden brown, about 8-10 minutes.

Parmesan Garlic Crumbed Fish

The crumb mixture is so delicious I eat the leftovers straight out of the bowl. I like to use panko because the crumbs are larger than ordinary breadcrumbs which makes the crumb so much crunchier and thicker.


Ingredients

  • 2 firm white fish fillets (about 5 oz / 150g each), skin off, at room temperature
  • 2 tsp dijon mustard
  • Olive oil spray
  • Salt and pepper

CRUMB

  • 1/2 cup panko breadcrumbs
  • 1 tbsp parsley , finely chopped
  • 2 tbsp parmesan (grated)
  • 1 garlic clove , minced
  • 1 tbsp olive oil
  • Pinch of salt

Instructions

  1. Preheat grill / broiler on high (400F/200C).
  2. Combine the Crumb ingredients and mix well to combine.
  3. Season each fillet with salt and pepper, then spread the mustard on the top of each fillet.
  4. Press the crumb mixture onto the mustard on each fillet. Press down firmly to make it stick.
  5. Spray an panggangan proof fry pan (preferably non stick) with olive oil and place on stove over high heat.
  6. Place the fillets in the pan and cook for 1 1/2 minutes, then place under the grill / broiler (about 5"/15cm from the heat source) for 5 minutes.
  7. The fish is ready when the crumbs are golden brown. Serve immediately.

Recipe Source : Healthy Parmesan Garlic Crumbed Fish @ recipetineats

Chicken Alfredo Dip

This Chicken Alfredo Dip is out of this world! It’s creamy, cheesy, loaded with chicken and made from scratch! Perfect as an appetizer or a casual lunch or dinner.


Paired with some crusty bread or crackers, and some veggies (broccoli would be great with this!), you can really make it a meal in one! It’s perfect for game day or and hearty enough for when you’re entertaining and just want to make a whole meal out of appetizers !!

Ingredients
  • 3 tablespoons butter
  • 3 tablespoons flour
  • ½ teaspoon salt
  • 1 teaspoon dried parsley
  • ½ teaspoon minced garlic
  • 1 cup chicken broth
  • 1 cup 1% milk
  • ½ cup shredded Parmesan cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1 (8oz) package cream cheese
  • 2 cups cooked, chopped chicken breast (about 1 large breast)
Instructions
  1. In a medium skillet over medium heat, melt butter. Whisk in flour until smooth.
  2. Add salt, parsley, and garlic and cook for 1 minute.
  3. Add broth and milk and whisk until combined. Cook over medium heat, whisking often, until thickened and smooth. Stir in Parmesan cheese and ½ cup mozzarella until melted.
  4. In a medium bowl, beat cream cheese with an electric mixer until smooth. Add Alfredo sauce and beat until combined. Stir in chicken.
  5. Spread into a medium baking dish (1-1.5 quarts) and top with remaining ½ cup mozzarella cheese.
  6. Bake at 400 degrees for 15-20 minutes, until bubbly and beginning to brown, or cover and refrigerate up to 2 days until ready to bake. Serve with veggies, crackers and crusty bread.
Recipe Source : CHICKEN ALFREDO DIP @ therecipecritic

Easy Bacon Wrapped Pineapple Bites

Bacon Wrapped Pineapple is all the delicious parts of Hawaiian Pizza in one sweet little cube. I totally cheated and bought pre-cubed pineapple from the market, so they came together in no time at all and I was able to enjoy time (and food!) with our friends! Serve them with other great appetizers!


Pineapple adds the perfect amount of sweet to offset the deep saltiness of bacon.  And then a little peppery barbecue sauce at the finish makes it really (really) hard to stop eating when you’ve had a reasonable amount.

INGREDIENTS
  • pineapple cubed (1/2" - 1" ish cubes)
  • thick cut bacon halved
  • barbecue sauce
INSTRUCTIONS
  1. Wrap each pineapple cube in a piece of bacon and place on a parchment lined baking sheet.
  2. When all pineapple cubes are wrapped, baste the top of each cube with barbecue sauce.
  3. Bake at 350 degrees for 45 - 55 minutes, until bacon is crispy.
  4. Enjoy while hot!
Recipe Source : BACON WRAPPED PINEAPPLE BITES @ mamalovesfood

Easy Beef Burrito Skillet

This Easy Beef Burrito Skillet has beef, black beans, salsa, and tortillas all cooked in one skillet. The tortillas turn soft and almost like a dumpling. This tasty Mexican one-pan dish is done in less than 20 minutes and dishes are done in less than one!


INGREDIENTS
  •  1 lb ground beef
  •  1 (1 oz) package Old El Paso taco seasoning
  •  1 cup water
  •  1 cup chunky salsa
  •  1 (15 oz) can black beans, rinsed and drained
  •  4 (6 inch) Old El Paso flour tortillas, sliced into 1-inch strips
  •  1 cup shredded Mexican blend cheese
  •  1/2 cup sour cream
  •  1/4 cup sliced green onions
INSTRUCTIONS
  1. In a large skillet, brown beef until no longer pink. Drain. Add taco seasoning, water, salsa, and beans. Cook over medium heat for 3-5 minutes or until the sauce thickens. Reduce heat to low.
  2. Stir in the tortilla strips and then top with cheese. Remove skillet from heat and let cheese melt.
  3. Top with sour cream in the center and sprinkle with green onions. Serve immediately.

Blackberry Margarita Smash

This Luscious blackberries are one of my all time favorites !! Putting them into a margarita created one of the best drinks that i have had in forever.


This Blackberry Margarita Smash are not only so delicious but also so beautiful !! Try to have just one, it's harder than you think fresh berries are the key to a perfect blackberry margarita.

Ingredients
  • 1 1/2oz Tequila
  • 1/2oz Triple sec
  • 1/2oz Cointreau
  • 2 Tbsp. Blackberry simple syrup
  • 1 cup Blackberries - pureed
  • 1 cup sugar ( 1/4 cup for berries puree and rest for the syrup )
  • 1 cup Sweet and Sour mix
  • Simple syrup
  • Margarita Salt
  • Ice
  • 1 Lime for garnish
Instructions
  1. In a blender add 1/4 cup of fresh blackberries, and 1/4 cup of sugar puree until its all blended - set to the side
  2. In a small pot make the blackberry simple syrup:
  3. Add 3/4 cup of blackberries and 3/4 cup of sugar and 1 cup of water bring to a boil, simmer for 10 minutes
  4. Use a potato masher, smash the berries
  5. Allow to cool to for 10 minutes
  6. Pour through a strainer in to a bowl
  7. Store in a sealed container in the refrigerator until ready to use
Cocktail:
  1. In a shaker add the liquors, blackberry simple syrup, and sweet and sour mix shake to combine - set to the side
  2. Use an appetizer plate and pour 1 tbsp. of simple syrup on it
  3. Dip your glassware in the simple syrup and then into the margarita salt
  4. Add ice to 3/4 of the way full
  5. Now pour your liquor mix into the glass
  6. Top with pureed blackberries and lightly star
  7. Garnish with a lime wheel

Delicious Panggangan Cooked Barbecue Brisket

Full-flavored delicious Oven Cooked Barbecue Brisket marinated overnight, and then cooked on low heat yielding a smokey tender flavor!


The aroma was amazing while cooking and I knew this would be another tasty meal, so I asked if I could share it with all of you! It is important that this brisket bakes on low heat in the panggangan after an overnight seasoning with liquid smoke. The slow process breaks down the tough meat yielding very tender slices of beef.

DELICIOUS OVEN COOKED BARBECUE BRISKET RECIPE



INGREDIENTS
  • 5-6 pounds brisket
  • 1 teaspoon celery salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion salt
  • 2 ounces liquid smoke
  • 1 ounce Worcester Sauce
  • 1 cup prepared Barbecue sauce (your choice)
INSTRUCTIONS
  1. In a small bowl whisk together celery salt, garlic powder and onion salt. Season both sides of the brisket. Place meat in a foil lined baking pan that is enough to fully enclose the meat. Pour Liquid Smoke and Worcester Sauce over the meat and as it drips to the side lift meat up so the liquid also seasons under the meat.
  2. Crimp the foil tightly over the meat. Return to the refrigerator and marinate overnight.
  3. Bring the meat to room temperature (30 minutes) and bake at 275 degrees for 5 hours. Remove foil and pour about 1 cup of barbecue sauce over the meat. Bake for an additional 60 minutes with the foil open.
  4. Cool and slice into thin pieces.
Recipe Source : DELICIOUS OVEN COOKED BARBECUE BRISKET @ thefoodieaffair

Leftover Chicken Stir-Fry

Just throwing a few chicken breast in the crock pot with some veggies and a bit of spices you could make a quick healthy meal (that’s pretty flavorful). I have been doing that for a few nights lately and adding it with some brown rice.


Ingredients :
  • 2 ½  cups cooked Chicken Breast, shredded
  • 2 cups leftover rice
  • 1 tbsp. sesame seeds
  • 2 tbsps. olive oil
  • 1 bag of mixed veggies (16oz)
  • 1 large egg
  • 1 small-medium onion, chopped
  • 2 garlic cloves (optional)
  • 1 medium bell pepper (optional)
  • ¼ cup (soy sauce) I used tamari
  • Salt and pepper, to taste
Directions:
  1. In a large skillet on medium heat, add oil and sesame seeds until seeds are toasted. 
  2. Add onions, bell pepper and garlic and cook, stirring constantly for 3-5 minutes or until golden brown. 
  3. Add egg and frozen veggies, stirring quickly for 3-4 minutes. 
  4. Once cooked, add chicken and rice and stir constantly until the mixture is cooked through or nice and hot. 
  5. Add tamari and mix into the stir fry, about a minute or less. Once mix through, serve hot.
Recipe Source : LEFTOVER CHICKEN STIR-FRY @ savynaturalista

Easy Brownie Truffles

This recipe is the exact opposite and only involves 4 – yes, you heard me right- ingredients, yet gives a big wow factor. Any taste testers will think these came straight out of the display case at a fancy bakery and it’s truly love at first bite.


INGREDIENTS
  • 1 box of brownie mix (I used Ghirardelli's)
  • ½ cup whipped cream cheese
  • ¾ cup (plus extra for garnish) Nestle Toll House Caramel DelightFulls
  • 7-10oz milk baker's chocolate (NOT chocolate chips)
INSTRUCTIONS
  1. Prepare the brownie mix as written on the box, but bake for 5-10 minutes less than the allotted time so that the brownies are still gooey and soft.
  2. Put the brownies in a stand mixer/bowl and break the brownie pieces up. Stir in the cream cheese until the mixture is smooth. Gently fold in the Nestle Toll House Caramel DelightFulls.
  3. Roll the brownie mixture into tablespoon-sized balls and place in the freezer for an hour for them to harden.
  4. Once hardened, melt the baker's chocolate in the microwave in 30 second intervals (stirring constantly and being very careful not to burn it) and dip the brownie balls in to coat completely. Sprinkle with extra roughly chopped DelightFulls chocolate chips before the chocolate coat hardens.
  5. Place in the fridge for 30 minutes or until the chocolate coat solidifies. Enjoy!
NOTES
*Do not use regular chocolate chips to coat the balls because it will not harden.
*Do not over-bake the brownies! You want them to still be gooey
*Feel free to add in any mix-ins such as nuts, orange extract/zest, or anything else that strikes your fancy!
Recipe Source : easy 4-ingredient fudge brownie truffles @ apple-of-my-eye

Balsamic Garlic Grilled Portobello Mushrooms

Looking for something simple to make on Meatless Monday? Try these Easy Balsamic Garlic Grilled Portobello Mushrooms. These Balsamic Garlic Grilled Portobello Mushrooms are great as a side or as the main course with some other veggies.


Ingredients
  • 4 Large Portobello Mushrooms
  • ¼ cup Balsamic Vinegar
  • ¼ Cup Olive Oil
  • 4 Cloves Garlic, minced
  • ½ Teaspoon Fresh Ground Pepper
  • ¼ Teaspoon Salt
Instructions
  1. In a large plastic Ziplock bag combine the balsamic vinegar, olive oil, minced garlic, black pepper and salt.
  2. Then using a spoon lets prep the mushrooms. I always remove the "gills" from the mushrooms, but its a preference really. Using the spoon gently scoop out the "gills" and discard them; rinse the mushroom then place in the marinade.
  3. Allow the mushrooms to marinate for 30 min or over night depending on how much time you have. I'm all about doing things the night before so my week nights are hassle free.
  4. Preheat the BBQ or a grill pan over medium high heat; remove the mushrooms from the marinade and place them on the grill. Grill for until they are soft and tender approximately 5 minuets on each side. I prefer mine a bit charred on the edges, so I leave them a bit longer. Remove from the grill then you can slice them and serve them as a side or the main dish. These Balsamic Garlic Grilled Portobello Mushrooms remind me of a great steak!
Recipe Source : Balsamic Garlic Grilled Portobello Mushrooms @ sassysouthernyankee

Salted Caramel Chocolate Chip Cookie Bars

These super decadent and incredibly delicious salted caramel chocolate chip cookie bars are extremely easy to make. Crumbly, buttery chocolate chip cookie dough is paired perfectly with luscious salted caramel, and the extra melted chocolate and chocolate chips round off what just might be your new favourite dessert.


Ingredients
For chocolate chip cookie bottom:
  • 175 g unsalted butter, softened
  • 50 g caster sugar
  • 1 large egg
  • 300 g plain flour, sifted
  • pinch of salt
  • 100 g chocolate chips
For salted caramel:
  • 250 g caster sugar
  • 100 g unsalted butter, room temperature
  • 210 mL double cream, room temperature
  • 1 – 2 tsp salt 
For assembly:
  • 50 g melted chocolate
  • 50 g chocolate chips
Instructions
  1. Preheat the panggangan to 350 ºF (175 ºC) and line a baking tray, at least 1.5 inch deep, with greaseproof/baking paper.
  2. Cream together butter and sugar.
  3. Add the egg, and mix thoroughly.
  4. Add the flour, salt and chocolate chips, and mix until a smooth, not sticky, cookie dough with evenly distributed chocolate chips forms.
  5. Press the cookie dough into the lined baking tray and even it out so that it is approximately 1/2 inch (about 1.5 cm) thick. Put into the fridge for about 1/2 hour.
  6. Bake the cookie dough in the preheated panggangan at 350 ºF (175 ºC) for 18 to 20 minutes, or until light golden brown at the edges. The cookie dough might feel soft immediately out of the oven, but will firm on cooling.
  7. Leave to cool completely (in the baking tray!). In the mean time, make the salted caramel.
For salted caramel:
  1. Heat caster sugar in a saucepan over medium heat, stirring constantly with a heat resistant rubber spatula or wooden spoon.
  2. The sugar may form clumps but will eventually melt into a thick golden brown liquid as you continue to stir. Be careful not to burn the caramel.
  3. Once the sugar is completely melted, immediately add the butter. On its addition, the caramel will bubble rapidly – be careful.
  4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. The butter will tend to separate from the caramel – just stir vigorously.
  5. Very slowly, drizzle in the double cream while stirring. The mixture will rapidly bubble due to the temperature difference and may splatter – be careful.
  6. Allow the mixture to boil for about 1 minute. It will rise in the pan as it boils.
  7. Remove from heat and stir in the salt. Allow to cool down before using (the salted caramel should be slightly warmer than room temperature for pouring onto the cookie bottom).
  8. Any leftover salted caramel sauce (what's that?) keeps well in the fridge for up to 2 weeks.
For assembly:
  1. Still in the baking tray, pour the warm salted caramel onto the cookie bottom so that it forms a uniform layer, about 1/2 inch (1.5 cm) thick.
  2. Allow to set overnight in the fridge. The salted caramel will firm up, enough to be easy to cut but retain its melt-in-the-mouth consistency.
  3. Remove the cookie bottom + salted caramel layers from the baking tray, and while still cold, cut them into rectangular pieces (the recipe should give about 20 pieces).
  4. Drizzle the cookie bars with melted chocolate, and decorate with extra chocolate chips. And enjoy!
  5. The salted caramel chocolate chip cookie bars keep well in a cool dry place (or even in the fridge, just allow them to come to room temperature before serving) for about 3 to 4 days. They never last that long, though.
Recipe Source : Salted Caramel Chocolate Chip Cookie Bars @ theloopywhisk

Cucumbar Mint Gin Coolers

The weather is getting nice, the days are long, (which means the evenings are really long), and my hectic schedule is begging me to drink a cocktail more often.


My favorite part is the pretty green color they turn. It’s not scary green, but fresh, healthy green! Like I feel like I am drinking a green juice with booze- they must neutralize each other

CUCUMBAR MINT GIN COOLERS RECIPE



Ingredients
  • 6 ounces gin
  • 1 cup cucumber cut into chunks, plus a few thinly sliced for garnish
  • 12 mint leaves plus more for garnish
  • 2 tablespoons sugar (or beet sugar)
  • ¼ cup fresh lemon juice
  • Chilled Club soda to cap
  • Ice
Instructions
  1. In the jar of a blender, combine the cucumber chunks, the mint leaves, sugar and lemon juice. Puree until you have a smooth mixture.
  2. Fill two glasses with ice. Add 2 ounces of gin to each glass and the thinly sliced cucumbers. Fill the glasses to 2/3rds full with the cucumber mixture. Top with club soda and stir well.
  3. Garnish with fresh mint.
Recipe Source : Cucumber Mint Gin Coolers @ heatherchristo

Jamaican Jerk Grilled Eggplant

If you like spicy, saucy food, this recipe is for you. And seeing as we are about to enter grilling season it’s the perfect time for this Jamaican Jerk Grilled Eggplant!!


This recipe requires 30 minutes from start to finish, and hopefully you have all the ingredients you need in your pantry right now! Don’t sweat it if you’re missing a couple of spices. If you’re checking most the boxes, you’re good!

Spicy Jamaican jerk spiced grilled eggplant! Ready in 30 minutes, incredibly flavorful, and the perfect plant-based side dish!

Ingredients
EGGPLANT
  • 1 tsp ground cinnamon
  • 1 Tbsp ground coriander
  • 1/4 tsp all spice
  • 1/4 tsp cayenne pepper
  • 1/2 tsp each sea salt and black pepper
  • 2 Tbsp fresh thyme
  • 4 cloves garlic, minced ( 2 Tbsp minced garlic per 4 cloves)
  • 1 Tbsp fresh grated ginger
  • 3 Tbsp lime juice
  • 1/4 cup tamari or coconut aminos (or soy sauce if not GF)
  • 2-3 Tbsp coconut sugar or maple syrup (plus more to taste)
  • 2 Tbsp melted coconut oil (or grape seed or avocado oil // plus more for grilling)
  • 3 stalks green onions or scallions (thinly sliced)
  • 1 medium serrano or habanero pepper (thinly sliced // seeds removed)
  • 1 large eggplants (or sub 2 small per 1 large)
SAUCE optional
  • 1/4 cup vegan BBQ sauce (I like Annie's)
  • 1 Tbsp lime juice
  • 1 Tbsp grape seed or olive oil
  • 1 Tbsp coconut sugar or maple syrup
  • 1 tsp fresh grated ginger
  • 1 pinch each sea salt and black pepper
  • 1 stalk green onion (thinly sliced)
  • 1 pinch cayenne pepper (optional)
Instructions
  1. In a small mixing bowl, mix together cinnamon, coriander, all spice, cayenne, salt, pepper, thyme, garlic, ginger, lime juice, tamari, coconut sugar, coconut oil, green onions or scallions, and serrano / habanero pepper.
  2. Taste and adjust flavor as needed, adding more tamari for saltiness, lime juice for acidity, fresh herbs for earthy flavor, coconut sugar for sweetness, pepper for heat, or garlic for bite / zing.
  3. Slice eggplant vertically (lengthwise) into 1/2-inch-thick "steaks" and generously brush both sides with the marinade.
  4. Heat up a grill or grill pan to medium-high heat and lightly oil / grease to discourage the eggplant from sticking. Once hot, add eggplant and grill on both sides until golden brown and grill marks are present - about 3-5 minutes each side.
  5. In the meantime, prepare sauce (optional!) by adding BBQ sauce, lime juice, oil, coconut sugar / maple syrup, ginger, salt, pepper, onion, and cayenne pepper to a small and whisking to combine. Taste and adjust flavor as needed, adding more lime for acidity, coconut sugar for sweetness, cayenne for heat, or salt for saltiness.
  6. Serve grilled eggplant as is or over rice, over cauliflower rice, or with sauce (optional), and garnish with fresh herbs, such as parsley or green onion. Best when fresh! Leftovers won't be as good as fresh, but they will keep in the refrigerator up to 2-3 days.
Recipe Source : JAMAICAN JERK GRILLED EGGPLANT @ minimalistbaker

Grilled Rack Of Lamb

This marinade for the grilled rack of lamb is something that will make any piece of meat even better. It’s easy and contains staple ingredients, hopefully found in your pantry. You can also play with ingredients to better suit your taste, aka forgiving, which we all need sometimes!!


INGREDIENTS
  •  1 Rack of Lamb, frenched
  • 2 teaspoons Thyme, chopped
  • 1 tablespoon Rosemary, chopped
  • 3-4 cloves Garlic, minced
  • 1 tablespoon Spicy Mustard
  • 1 tablespoon Soy Sauce
  • 1 Lemon, juiced
  • 1/4 cup Olive Oil
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon fresh cracked Pepper
INSTRUCTIONS
  1. Mix all ingredients in food processor or in small bowl and whisk.
  2. Rub the marinade over top and bottom of lamb, cover and allow to marinade minimum of 2 hours and up to 24 hours.
  3. Heat one side of grill on high heat, leaving other side off.
  4. Place the lamb on un-lit side of grill, and cook for 20 minutes with indirect heat, or until temperature reaches 125 degrees.
  5. Once lamb has reached 125 degrees, remove from grill, allow to rest for 5 minutes.
  6. Then place lamb on lit-high heat side for 3 minutes each side until temperature reaches 135 degrees, for medium-rare, remove from grill and sit 5 minutes before slicing.
  7. Serve with board sauce (2 tablespoons chopped herbs, 6 tablespoons oil) or any desired glaze.
Recipe Source : GRILLED RACK OF LAMB @ femalefoodie

Creamy Avocado-Cilantro Noodles

Try to prepare this creamy avocado-cilantro zoodles recipe for your favorite quick and easy next summer dinners.


The incredible avocado-cilantro sauce is made using one really special ingredient that brings so much flavor and creaminess!!

CREAMY AVOCADO-CILANTRO ZOODLES RECIPE



INGREDIENTS:

  • 4 small zucchini, spiralized or julienned
  • 1 cup cherry tomatoes
  • 1 teaspoon olive oil
  • half an avocado
  • ¼ cup sour cream
  • ½ cup water
  • 1 cup loosely packed cilantro leaves and stems
  • 2 small garlic cloves
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • a squeeze of fresh lime juice

INSTRUCTIONS:

  1. In a food processor, pulse avocado, sour cream, cilantro, garlic, salt, pepper and lime juice until smooth. This will be a bit thick, but will loosen when added to the hot noodles in the pan.
  2. Add 1 teaspoon olive oil to a skillet over medium-high heat. Add tomatoes and sauté for 2-3 minutes until they are starting to blister and soften.
  3. Add zucchini noodles (I use this product to make spiral zucchini noodles) and continue to cook another 2-3 minutes, just until noodles and hot and soft. You don’t want to overcook the zucchini as it tends to get soggy. If you find that excess moisture is created, you can drain out a bit of the water or blot with a paper towel. Some liquid is fine.
  4. Remove from heat and immediately add desired amount of sauce to the pan. Toss and serve immediately.

Recipe Source : CREAMY AVOCADO-CILANTRO NOODLES @ dearcrissy

Limoncello Vodka Cooler

Limoncello Vodka Cooler. Sweet Limoncello, a hit of vodka and lots of ice make this the perfect summer cooler for those hot summer days and nights.


INGREDIENTS

  • 2.5 oz. (1/3 cup) Limoncello
  • 2.5 oz. (1/3 cup) Vodka
  • Ice
  • Lemon for garnish

INSTRUCTIONS

  1. Fill glass to the very top with ice.
  2. In a cocktail shaker add the Limoncello and Vodka, shake to mix.
  3. Pour into glass.
  4. Garnish (optional).

NOTES
This cocktail is similar in strength to a martini. If you prefer a lighter drink you can cut the vodka in half and substitute with sprite or club soda.

Recipe Source : LIMONCELLO VODKA COOLER @ thesugarcoatedcottage

The Best Of German Chocolate Cake

German Chocolate Cake – Rich, dark chocolate cake layers, filled with a buttery, toasted coconut filling and pecan wafer crunch, topped with a classic chocolate buttercream.


I really loved how this cake turned out and will be adding it to my list of favorites! Just make sure you have a class of milk nearby with this one!

INGREDIENTS
FOR THE CHOCOLATE CAKE
  • 1 3/4, plus 2 tablespoons all-purpose flour
  • 2 cups, minus 2 tablespoons granulated sugar
  • 3/4 cup dark cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 3 eggs, room temperature (I use extra large eggs)
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 1 cup hot water or hot coffee
  • 1 teaspoon pure vanilla extract 
FOR THE COCONUT FILLING (RECIPE SLIGHTLY ADAPTED FROM MILK BAR)
  • 1 1/3 cups granulated sugar
  • 6 tablespoons light brown sugar
  • 4 tablespoons milk powder
  • 1 teaspoon kosher salt
  • 8 tablespoons unsalted butter, melted
  • 6 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract
  • 4 egg yolks
  • 2 cup toasted sweetened coconut 
FOR THE PECAN CRUNCH (RECIPE FROM MILK BAR)
  • 1 1/2 cups pecans chopped
  • 1-3 tablespoons grapeseed oil
  • 1 teaspoons kosher salt
  • 2 tablespoons brown sugar
  • 1 1/2 cup chocolate wafer cookies, chopped 
FOR THE CHOCOLATE FROSTING
  • 2 cups unsalted butter slightly chilled
  • 6 cups powdered sugar measured and then sifted
  • 10 ounces semi-sweet or dark chocolate, melted slightly cooled
  • 1/2 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 1/4 cup heavy whipping cream
INSTRUCTIONS
FOR THE CHOCOLATE CAKE
  1. Preheat your panggangan to 350 degrees F. Spray three 8-inch round pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, cocoa powder, baking soda, salt and baking powder. Stir to combine.
  3. In a separate medium sized mixing bowl, combine the eggs, buttermilk, vegetable oil, hot water or coffee and vanilla. Stir to combine.
  4. With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Mix for about one minute, until the dry ingredients are incorporated into the wet ingredients. Scrape down the sides of the bowl and mix again for about 30 seconds.
  5. Evenly distribute the batter between the pans, about 16 ounces of batter in each.
  6. Bake for 18-20 minutes. Let cool for 5 -10 minutes before inverting them onto cooling racks to cool completely.
  7. Once cooled, you can level the cakes, wrap in plastic wrap, and store in the freezer until ready to use. If you're storing the cake layers longer than a week, also wrap each layer in foil. 
FOR THE COCONUT CRACK
  1. Preheat your panggangan to 325 degrees F. Spray the bottom and sides of a 9x13" with with nonstick spray. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, brown sugar, milk powder, and salt. Mix on low speed until evenly blended.
  3. With the mixer on low speed, add the melted butter and stir for one minute until all the dry ingredients are wet.
  4. Add the heavy cream and vanilla and continue mixing on low speed for about one minute, until any of the white streaks from the cream have completely blended into the mixture. Scrape down the sides of the bowl with a spatula.
  5. With the mixer on low speed, add the egg yolks, stirring them into the mixture until combined. Be careful not to over beat (aerate) the mixture, but certain the mixture is glossy and homogenous.
  6. Pour the filling into the prepared pan and bake for 8 to 10 minutes. You want the filling to be firmer and more set toward the outer edges of the baking pan but slightly jiggly and loose in the center. If the filling is still jiggly all over, give it another 2 to 3 minutes.
  7. Let the filling cool slightly and add the toasted coconut. The filling can be used immediately or stored in an airtight container in the refrigerator. 
FOR THE PECAN CRUNCH
  1. Heat your panggangan to 325 degrees F.
  2. Pour the pecans on a sheet pan and toast in the panggangan for 15 minutes.
  3. In a food processor or blender, puree the warm pecans with grapeseed oil, salt and brown sugar.
  4. In a small mixing bowl, combine the pecan butter with the crushed wafer cookies. The crunch can be stored in an airtight container at room temperature for 5 days or up to 2 weeks in the refrigerator. 
  5. FOR THE CHOCOLATE FROSTING
  6. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and light in color, about 2 minutes.
  7. With the mixer on low speed, gradually stream in the cooled, melted chocolate. Scrape down the sides of the bowl and mix for another minute.
  8. Gradually add the powdered sugar, one cup at a time, followed by the salt and vanilla.
  9. Add the heavy cream and then turn the mixer to medium-high speed and beat for 5 minutes.
  10. Frosting can be store in an airtight container in the refrigerator for a week.
  11. When you're ready to frost the cake, bring the frosting back to room temperature and mix by hand with a wooden spoon to push out all of the air pockets. 
ASSEMBLY
  1. Level each cake layer with a cake leveler.
  2. On a cake board, spread a dollop of frosting to act as "glue" to the cake. Place the first cake layer, top side up, on the center of the cake board. You will have a little edge of the cake board showing around the cake.
  3. Spread one half of the coconut crack filling on the cake layer, followed by one half of the pecan crunch.
  4. Place the second cake layer, top side up, on the fillings and repeat step 3.
  5. Place the selesai cake layer, top side down, on the second layer of fillings. Apply a thin coat of frosting around the entire cake to lock in the crumbs. Place the cake in your freezer for 10 minutes to set the frosting.
  6. Remove the cake from the freezer and continue to frost the cake with the remainder of the frosting.
  7. If you want to pipe swirls or any decorate design on the cake, I suggest adding another half recipe of the chocolate frosting to what is listed above. 
Recipe Source : GERMANY CHOCOLATE CAKE @ cakebycourtney

Mexican Shrimp Cocktail

Mexican Shrimp Cocktail, otherwise known as Cóctel de Camarónes, doesn’t resemble an American shrimp cocktail at all.  I’ll bet you’ll find this variation way more tasty and exciting!


MEXICAN SHRIMP COCKTAIL RECIPE
Mexican Shrimp Cocktail is almost like a "salad in a glass," chock full of crunchy vegetables and shrimp in a spicy, tangy tomato sauce.

INGREDIENTS
  • 1 medium white onion
  • 6 large cloves garlic, coarsely chopped
  • 2 tablespoons salt, plus more to taste
  • 1 tablespoon freshly ground black pepper
  • 1 pound large shrimp, peeled, deveined and tails removed except for 6 to place on top as part of the garnish
  • 3/4 cup ketchup
  • 3/4 cup clam juice
  • 2 to 3 tablespoons lime juice (or to taste)
  • Mexican hot sauce, to taste
  • 1/2 small jicama, peeled and diced (about 1 cup)
  • 1/2 large English cucumber, diced (about 1 cup)
  • 2 medium avocados, peeled, pitted and chopped
  • 1 cup chopped cilantro, loosely packed
  • lime wedges, for serving
  • cilantro springs, for serving
INSTRUCTIONS
  1. Cut onion in half.  Dice half and cut the other half into large chunks.  Place diced onion in a sieve and run under cold running water; drain.
  2. Fill a saucepan with water.  Add onion chunks, garlic cloves, 2 tablespoons salt and black pepper.  Bring to a boil.  Add shrimp, turn off heat and let sit 1 minute or until shrimp are pink and cooked through.  Drain and let shrimp cool.  Discard onion and garlic.
  3. Combine ketchup, clam juice, lime juice and hot sauce.
  4. In another bowl, combine cooled shrimp, diced onion, jicama, cucumber, avocado and cilantro.
  5. Pour dressing over shrimp and vegetable combination, toss to coat.  Serve in large, wide-rimmed glasses with a shrimp (with tail) on top. Garnish with a lime wedge and cilantro springs.
Recipe Source : MEXICAN SHRIMP COCKTAIL @ fromachefskitchen

Asian Crab Salad Croustades

These croustades are incredibly simple to make and bursting with flavour - the salad can be prepared well in advance and is relatively easy to assemble as well... just what you need when you've got a million things on your mind.


INGREDIENTS
  • 50 croustades
  • 2 tbsp good-quality mayonnaise or aioli
  • 4 heaped tbsp brown crab meat
  • salt, pepper, tabasco
  • ca. 250 g white crab meat
  • juice of 1 lime
  • 1 tbsp fish sauce (Nam Pla)
  • 2 heaped tbsp soft brown sugar
  • 1 small handful mint leaves
  • 2 large handfuls coriander leaves
  • 2 kaffir lime leaves
  • 1 small red chilli (or more to taste)
  • half head of Romaine or Iceberg lettuce
INSTRUCTIONS :
  1. First, check both the white and brown meat for any bits of shell that might have snug in. This is best done with your bare hands, the pieces can be quite small.
  2. For the crab salad, combine the lime juice, brown sugar and fish sauce in a bowl, stir until the sugar has dissolved. If your sugar is quite hard, you can heat the mixture a little to make the dissolving easier. Finely chop the coriander, mint and kaffir lime leaves, deseed and de-vein the chilli and chop finely as well. Combine all ingredients in a bowl and leave to infuse for at least 3 hours in the fridge. You can prepare this a day in advance, if you wish.
  3. For the brown meat mayo, chop the brown crab meat roughly, then mash with a fork. Combine with the mayo/aioli and seaon with salt, pepper and a dash of tabasco.
  4. Shred the lettuce leaves thinly, then cop roughly.
  5. To assemble, place about half a tsp of the brown mayo on the bottom of each croustade, fill the shells up with shredded lettuce about half way, then top with about 1 tsp of the crab salad. Serve within 30 minutes to an hour so the bases don't get soggy.
Recipe Source : ASIAN CRAB SALAD CROUSTADES @ thepassionatecook
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