FAST SEAFOOD GUMBO

September 16, 2019
One pot quick food Gumbo loaded with crab, shrimp and plenty of veggies | protein Free + Paleo possibility.

I got the thought to create a food gumbo from my mammy a handful of weeks past. 

FAST SEAFOOD GUMBO

A true intermixture is created by compounding along equal components flour and oil (or butter) in an exceedingly sauce pan and change of state till you finish up with a thick, dark paste. It helps to each thick the stew whereas impartation a deep, made flavour. It takes time and patience – nice if you have got either of these things, however we tend to don’t want it here. 

Once you have got all of your veggies washed and cut this instruction is super simple to hold out. Simply pile your veggies into the pot and obtain cooking.

Serve this over a bed of rice (or cauliflower rice if you’re doing the paleo thing) and enjoy! If you finish up enjoying this 0.5 the maximum amount as electro-acoustic transducer did then I do know you’ll love it!

FAST SEAFOOD GUMBO

INGREDIENTS :

  • 1/4 cup olive oil
  • 1 medium white onion, chopped
  • 1 red chili, chopped
  • 1 cup celery, chopped
  • 1 bay leaf
  • 1 red & green bell pepper, chopped and deseeded
  • 1/4 cup gluten free flour (rice, tapioca, or gluten free blend)
  • 2 cups okra (fresh or frozen), chopped
  • 1 cup canned crushed tomatoes
  • 2 large cloves garlic, crushed
  • 1 teaspoon dried thyme
  • 2 cups fish stock
  • 1 teaspoon cayenne powder
  • 2 8 oz can crab meat with brine, make sure there are no bones
  • 1 pound shrimp, peeled and deveined
  • salt & pepper to taste
  • 1/4 cup fresh parsley, finely chopped

INSTRUCTIONS :

  1. In a 8 quart stock pot warm the oil over a medium heat. Once hot add the flour and stir with the oil to form a thick paste. Stir for about 5 minutes making sure not to let the paste burn. 
  2. Add the onions, celery, peppers, and okra and cook for 5 minutes. Add the garlic, tomatoes, thyme, stock bay leaf and cayenne and stir to combine.
  3. Bring to a boil on high then reduce the temperature back to a medium heat and let simmer for 15 minutes.
  4. Add the raw shrimp and crab meat with brine and let the shrimp cook for 8 minutes until cooked through. Add the parsley before serving. 
  5. Serve with rice and top with sliced green onions. Taste and season with salt & pepper as needed

POTATO CHIP TOFFEE COOKIES

September 16, 2019
Irresistible chip toffy Cookies! A buttery, soft and chewy cookie full of salty, fresh potato chips and sweet toffy bits.

POTATO CHIP TOFFEE COOKIES

Not solely do these cookies possess that impossible to resist sweet and salty bomb flavor combination, they even have a range of textures that create these cookies exceptional and appealing. 

Potato chips add simply the right, light-weight and crisp crunch to a cookie and they’re one in every of my favorite straightforward mix-ins!

POTATO CHIP TOFFEE COOKIES

INGREDIENTS :

  • 1 Tablespoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup granulated white sugar
  • ¾ cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 2 cups all-purpose flour
  • 1 cup Heath toffee bits
  • 1 cup potato chips (I used Ruffles but Lay's will work!)

INSTRUCTIONS :

  1. In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar until creamy and smooth, about 30 seconds. Add in the egg, followed by the egg yolk, and the vanilla, beating well after each addition. Lastly, add in the baking soda, cornstarch, salt, and flour and mix lightly until a cookie dough comes together. Stir in the toffee bits and potato chips, gently breaking the potato chips apart with the paddle attachment.
  2. Cover and chill the dough for at LEAST 2 hours, up to overnight.
  3. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liners. Drop rounded Tablespoonfuls of cookie dough 2" apart on the baking sheets.
  4. Bake for 9-11 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the baking sheets before serving.

PUFF PASTRY CAPRESE CUPS

September 16, 2019
Puff Pastry Caprese Cups! All  flavors packed into a simple Puff Pastry cup. Puff pastry screw-topped with cheese, basil, tomatoes, and a sweet oleoresin reduction. 

PUFF PASTRY CAPRESE CUPS

To American state straightforward caprese flavors area unit the simplest flavors within the world. Tomatoes, mozzarella, recent basil, prosciutto, and oleoresin reduction. It simply doesn’t get any higher. These caprese cups area unit delish hot or cold and also the excellent party appetizer!

PUFF PASTRY CAPRESE CUPS

INGREDIENTS :

  • 1 cup cherry tomatoes chopped in half
  • 1 cup whole milk mozzarella chopped into cubes
  • 4 large leafs fresh basil chopped
  • 4 slices prosciutto sliced and crisped optional
  • 1 cup balsamic vinegar
  • 2 tablespoons sugar
  • 1 puff pastry dough two sheets each cut into 6 pieces. 12 pieces total., thawed according to package instructions

INSTRUCTIONS :

  1. Preheat oven to 400F.
  2. Combine chopped tomatoes, cheese, basil, and prosciutto in a large bowl. Stir to combine.
  3. Once dough is thawed, place each piece into a greased muffin tin. Push down so that all sides are fully in tin, creating a cup with each piece of dough.
  4. Fill each cup with the tomato mixture.
  5. Cook for approximately 15 minutes, or until dough is slightly browned and mixture is bubbling.
  6. While cups are cooking, heat vinegar and sugar in a small saucepan. Bring to a boil and then reduce to a simmer for the duration of the cook time.
  7. Once cups are done, pour a teaspoon of balsamic reduction over each cup.
  8. Serve warm.

ORANGE, CARROT & GINGER JUICE

September 13, 2019
Fresh orange, carrot and ginger juice is that the good drink to begin your day. With solely three ingredients this homespun juice is tasty and immune boosting!

Fresh oranges, carrot and ginger area unit homogenised and juiced to create this vivacious, immune boosting drink.

ORANGE, CARROT & GINGER JUICE

This drink is ideal in winter once the colds kick in and our bodies want a lift. I’m having a glass as I write this and that I may drink it each morning it’s that smart. 

Yes, it takes a bit longer than simply whizzing up a smoothie however it’s completely worthwhile. Contemporary homespun juices beat look bought when.

ORANGE, CARROT & GINGER JUICE

INGREDIENTS :

  • 4 carrots
  • 2.5 inch fresh ginger
  • 7 oranges

INSTRUCTIONS :

  1. Cut the oranges in half and juice then pour into your blender/juicer.
  2. Cut the ends of your carrots and roughly chop. Scrape the skin off the ginger with a spoon and add to the blender/juicer too.
  3. If you are using a juicer, turn on and use according to instructions.
  4. If you are using a blender, blend on high for about a minute. Then place a fine sieve or nut milk bag over a bowl/pyrex jug. Pour it in batches and then squeeze through the sieve/bag.
  5. Pour into glasses and drink straight away, or place in the fridge for up to a day!

ITALIAN BAKED EGGS

September 13, 2019
Milk may be a breakfast powerhouse, full of 9 essential nutrients, together with high-quality supermolecule, however eighty fifth of american citizens disappoint of milk recommendations.

ITALIAN BAKED EGGS

So with breakfast because the most significant meal of the day, I’ve began to begin my mornings with baked eggs. It’s implausibly straightforward to create, and therefore the variations ar endless. I created associate degree Italian-style one here with some leftover pasta sauce sauce, Swiss cheese cheese, Parmesan, contemporary basil and milk, and boy, was I sure a treat. 

Once you pop those egg yolks and dunk therein crusty bread, you’ll ne'er wish to skip breakfast ever again! better of all, it takes five min to school assignment and ten minutes within the kitchen appliance – it doesn’t get easier, or quicker, than that! simply take care to drink a glass of milk with this breakfast to include a full serving of milk!

ITALIAN BAKED EGGS

INGREDIENTS :

  • 1/4 cup fat free or lowfat milk
  • 2 tablespoons freshly grated Parmesan
  • 1 cup marinara sauce
  • 4 large eggs
  • 1/4 cup shredded gruyere cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup basil leaves, chiffonade

INSTRUCTIONS :

  1. Preheat oven to 425 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
  2. Divide marinara sauce evenly into the ramekins. Top with eggs, milk, gruyere and Parmesan; season with salt and pepper, to taste.
  3. Place into oven and bake until egg whites are cooked through, about 10 minutes.
  4. Serve immediately, garnished with basil leaves, if desired.

S’MORES RICE KRISPIES TREATS PINWHEELS

September 13, 2019
Layers of candy, chocolate, and cracker rice krispies treats area unit rolled up into the proper bite-size package! Irresistible!

Pinwheels area unit perpetually appreciated and that they area unit even as simple to create as ancient treats. There’s a handful further steps however very, therefore price it!

S’MORES RICE KRISPIES TREATS PINWHEELS

Now here comes the fun half. I do know we’ve already got the candy element of those s’mores treats lined, however i actually needed that candy flavor to pop. So, I shmeared on a jar of candy creme.

S’MORES RICE KRISPIES TREATS PINWHEELS

INGREDIENTS :

  • 10 oz miniature marshmallows
  • 5 cup Rice Krispies cereal
  • 7 oz jar marshmallow creme
  • 1/4 cup Challenge butter plus more for greasing
  • 3/4 cup graham cracker crumbs
  • 6 Hershey's chocolate bars 1.55 oz each

INSTRUCTIONS :

  1. Preheat oven to 200 degrees.
  2. Line a 10x15 jellyroll pan with waxed paper. Butter the waxed paper and set aside.
  3. Combine marshmallows and one quarter cup of butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended.
  4. Stir in cereal and graham cracker crumbs.
  5. Press mixture into prepared pan.
  6. Spread marshmallow creme on top using an offset spatula.
  7. Place Hershey's bars on top of the marshmallow creme.
  8. Place in oven for two minutes. Use a spatula to spread the softened chocolate.
  9. Let cool for 10 minutes.
  10. Roll up jellyroll style (like a cinnamon roll), starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together.
  11. Place seam side down and refrigerate for 30-45 minutes or until chocolate has set.
  12. Slice and serve!

LEMON RASPBERRY BUNDT CAKE

September 11, 2019
Moist and clear sweet, this Lemon Raspberry Bundt Cake is thus excellent for Easter or Mother’s Day brunch! Loaded with contemporary lemon peel, juice, and raspberries, this cake is loaded with flavor. Excellent for breakfast, brunch, or dessert!

LEMON RASPBERRY BUNDT CAKE

You’ll additionally want cheese, butter, granulated sugar, juice, and flavourer to form the icing. However if you would like a brilliant easy cake, this formula may be served while not the frosting! Instead, sprinkle it with granulated sugar and serve with contemporary raspberries.

While the cake cools, you'll be able to ready your cheese frosting! And that’s as simple as beating the cheese and butter, moving within the confectioners’ sugar, then adding within the juice and lemon peel. Simply take care you whip it till it’s nice and fluffy!

LEMON RASPBERRY BUNDT CAKE

INGREDIENTS :

For the Lemon Raspberry Bundt Cake:
  • 2 cups  (227g/8 ounces) fresh or frozen raspberries 
  • 8 ounces full-fat cream cheese, at room temperature
  • 1/2 teaspoon baking soda 
  • 2 and 1/2 cups (10 and 1/4 ounces) cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces unsalted butter, at room temperature
  • 2 cups (14 ounces) granulated sugar
  • 1 Tablespoon finely grated lemon zest
  • 1 teaspoon lemon extract, optional 
  • 5 large eggs, at room temperature
  • 3 Tablespoons all-purpose flour
For the Cream Cheese Frosting:
  • 2 and 1/2 cups confectioners' sugar, sifted, more if needed
  • 1 Tablespoon lemon juice
  • 4 ounces full-fat cream cheese, room temperature
  • 2 ounces unsalted butter, room temperature
  • 1/8 teaspoon salt (tiny pinch!)
  • 1/2 teaspoon lemon extract 
For Decoration: 


  • Lemon slices
  • Fresh raspberries
  • Lemon zest 

INSTRUCTIONS :
For the Lemon Raspberry Bundt Cake:
  1. Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
  2. In a medium mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese at medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the lemon zest and lemon extract, if using.
  4. Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
  5. In a medium mixing bowl, combine the Raspberries and flour and toss well to coat. Using a rubber spatula, gently fold the raspberries into the batter until just combined.
  6. Scrape the batter into the prepared pan.
  7. Bake for 65 to 75 minutes, or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
For the Cream Cheese Frosting:
  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt, lemon extract, and lemon juice and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
  2. Spread frosting on the top and sides of the cooled cake. Top with fresh raspberries, lemon slices, and lemon zest. Slice and serve, or store in an airtight container in the fridge, for up to 5 days.

ROASTED BUTTERNUT SQUASH CREAMY GOAT CHEESE PASTA

September 11, 2019
Sweet cooked Butternut Squash, caramelized onions, mixed with salty crisp bacon, pecans, and a creamy chevre alimentary paste, yea its pretty much as good because it sounds!

The food was delicious, the wine was excellent, and also the company was the cherry on prime. Sensible food and family continually equals an excellent time!

ROASTED BUTTERNUT SQUASH CREAMY GOAT CHEESE PASTA

Todays instruction is additional savory than sweet however it will have one in all my favorite fall vegetables in it. Butternut Squash and thats sort of sweet! 

I another bacon. Some pecans for crunch and so dry sage as a result of sage is just like the final fall spice!

ROASTED BUTTERNUT SQUASH CREAMY GOAT CHEESE PASTA

INGREDIENTS :

  • 1 red onion, cut into 1/2” cubes
  • 3–4 tablespoons of olive oil
  • salt & pepper to taste
  • 3/4 cup of Diamond Nut pecan pieces
  • 3–4 lb butternut squash, peeled, seeded and cut into 3/4” cubes
  • salt & pepper to taste
  • 1 lb of mezzi rigatoni {or penne pasta}
  • 10 oz. of goat cheese, crumbled
  • 1 teaspoon of dry sage
  • 5 strips of bacon, diced and cooked to crispy
  • 3/4 cup of reserved pasta water

INSTRUCTIONS :

  1. Preheat oven to 425.
  2. Spread out butternut squash and red onion on a baking sheet. Season with olive oil, salt, pepper. Toss to coat and spread out on baking sheet so it is in a single layer.
  3. Bake for 40-45 minutes, until vegetables are tender.
  4. In the meantime, heat a skillet to medium high heat. Add diced bacon and cook until crispy, stirring occasionally. {about 4-5 minutes}
  5. Remove bacon from the pan and place on a plate lining with paper towel to soak up some of the grease.
  6. Bring a large pot of water to boiling, add pasta to the boiling water and cook until al dente {follow directions on the back of the box, usually 8-10 minutes}
  7. Once pasta is done, reserve 3/4 cup of the cooking water and set aside. Drain the rest of the water.
  8. Add butternut squash, onions, pecans, bacon, goat cheese, cooking water, and sage to pasta pot. Toss to coat everything, season with salt & pepper to taste.
  9. Bon Appetite!

BACON, SHRIMP AND CORN CHOWDER

September 11, 2019
Crispy bacon, shrimp and corn area unit the last word comfort foods during this creamy Bacon, Shrimp and Corn Chowder!

Topping this soup with crisp thick-cut bacon takes it to a full new level! 

BACON, SHRIMP AND CORN CHOWDER

This soup is utterly seasoned with smoke-dried paprika, garlic and thyme.  Super-cozy is associate degree understatement! It’s an ideal starter course or meal any time of the year.

BACON, SHRIMP AND CORN CHOWDER

INGREDIENTS :

  • 1/2 teaspoon dried thyme
  • 2–1/2 cups frozen corn kernels
  • 1 pound medium shrimp, peeled and deveined
  • 2 cups chopped yellow onion
  • 1 tablespoon fresh minced garlic
  • 5 slices Hickory Smoked Wright Brand Bacon, cut into small pieces
  • 1 teaspoon smoked paprika
  • Pinch crushed red pepper
  • 3 cups chicken stock
  • 1 cup half and half
  • Salt and pepper, to taste
  • Fresh thyme sprigs for garnish, if desired

INSTRUCTIONS :

  1. In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy. Transfer to a plate lined with paper towels. Drain off fat from pot, leaving 1 tablespoon.
  2. Add shrimp to the pot and cook until pink (about 3-4 minutes), stirring frequently. Remove shrimp with a slotted spoon and add to the plate with the bacon. Leave juices in pot.
  3. Add onions and garlic. Sauté for about 3 minutes, or until onions are soft and translucent.
  4. Add paprika, crushed red pepper, thyme, salt and pepper. Cook, stirring frequently for 2 minutes.
  5. Add corn, chicken stock and half and half. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
  6. Using an immersion blender, blend about half of the soup until creamy. If you don’t have an immersion blender, blend 2 cups of soup in a blender and pulse until creamy (exercise caution while blending hot liquids – blend small amounts at a time and hold down the top of blender pitcher while blending because there is a risk of the top blowing off and hot liquids to blow out!) and return to pot and stir well.
  7. Serve with shrimp and sprinkle with bacon pieces.
  8. Garnish with fresh thyme sprigs, if desired.

BUTTERNUT SQUASH STUFFED SHELLS WITH SAGE BROWNED BUTTER

September 10, 2019
These shells ar filled with a mix of roast butternut squash, creamy cheese, slightly of lemon (so essential to decorate up the dish) and alternative fantastic ingredients.

BUTTERNUT SQUASH STUFFED SHELLS WITH SAGE BROWNED BUTTER

Drizzled with the aforesaid butter-sage concoction and lidded with crisp sage leaves, these shells ar totally divine and extremely elegant, if you would like to serve them to company.

BUTTERNUT SQUASH STUFFED SHELLS WITH SAGE BROWNED BUTTER

INGREDIENTS :

  •  1 large butternut squash
  •  1-2 tablespoons olive oil
  •  1/2 cup packed fresh spinach (chop after measuring)
  •  2 garlic cloves, finely minced
  •  1/2 teaspoon pepper
  •  12 ounce package jumbo pasta shells (about 20-24 shells total)
  •  2 cups of part-skim ricotta cheese
  •  1/3 cup grated Parmesan cheese
  •  1 large egg
  •  1 teaspoon salt
  •  Zest and juice of 1 lemon
  •  1/2 cup butter (1 stick)
  •  8-10 fresh sage leaves

INSTRUCTIONS :

  1. Preheat the oven to 425 degrees F. Peel the butternut squash and chop the flesh into cubes. Toss the cubed squash in 1-2 tablespoons olive oil and roast in the oven for 15-20 minutes until the squash is fork tender. Scrape the warm squash into a bowl and mash with a fork until smooth. Let it cool to warm room temperature before using in the recipe (this step can be done 2-3 days in advance and the cooked, mashed squash can be stored, covered, in the refrigerator). Reduce the oven temperature to 400 degrees F.
  2. Cook the jumbo pasta shells according to package directions and drain. In a medium bowl, combine the squash, ricotta cheese, Parmesan, garlic, spinach, egg, salt and pepper and fresh lemon zest. Stir well. Stuff the cooked pasta shells with the squash/ricotta mixture and place them in a lightly greased 9X13-inch baking dish (depending on how full you fill the shells, you may not use all of them). Bake the shells for 18-20 minutes, until they are hot all the way through.
  3. While the shells are making, prepare the brown butter sauce by melting the butter in a saucepan or skillet over medium-low heat until the butter is golden brown, about 10-12 minutes. Watch carefully as the butter can go from browned to burned in a short time. Add the sage leaves and cook until the leaves are slightly crisp (the butter should be hot and bubbly when adding the leaves so that the sage cooks quickly). Remove the pan from the heat and squeeze in the juice of 1 lemon.
  4. Drizzle the sauce over the cooked shells and top with additional grated Parmesan, if desired. Serve the shells with 1-2 crisp sage leaves on top.


ITALIAN SAUSAGE RIGATONI WITH SPICY CREAM SAUCE

September 10, 2019
Sausage with alimentary paste in Spicy white sauce is pure nutrient and makes a straightforward and delicious night meal. The flavour starts with onion and garlic that ar saute with the sausage for optimum flavor.

ITALIAN SAUSAGE RIGATONI WITH SPICY CREAM SAUCE

A will of diced tomatoes and a will of pasta sauce ar then additional. I feel it’s nice to own some chunks of tomato in associate otherwise creamy sauce. A tablespoon of fixings very ups the tomato flavor.

This formula has the right balance between tomatoes and cream.  A cup of cream makes it lots wealthy and creamy, however doesn’t build it significant.

ITALIAN SAUSAGE RIGATONI WITH SPICY CREAM SAUCE

INGREDIENTS :

  • 12 ounces Rigatoni pasta
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried basil
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 pound Italian sausage Remove from casings if in casings, use either sweet or spicy
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (8-ounce) can tomato sauce
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese

INSTRUCTIONS :

  1. Heat olive oil in a large pan and cook onion until it starts to soften. Add sausage, and break it into pieces with a wooden spoon as it cooks.
  2. When sausage is no longer pink, add garlic and cook for 1 minute. Drain off any excess fat.
  3. Add diced tomatoes, tomato sauce, tomato paste, basil, salt, red pepper flakes, and black pepper and simmer until thickened, about 15 minutes.
  4. Meanwhile, cook pasta according to package directions. Drain and place drained pasta in a large bowl.
  5. Add cream and simmer another 5 minutes, Turn heat to low and stir in Parmesan cheese.
  6. Pour sauce over pasta and toss to coat.

ALMOND JOY LARA BARS

September 10, 2019
These paleo Almond Joy Lara bars ar the right combination of coconut and chocolate and ar super healthy. A filling and fast paleo snack, they are terribly kind of like chocolate coconut chew Larabar.

ALMOND JOY LARA BARS

There’s lots of coconut and much of cocoa, with sticky, sweet dates and fresh almonds as your base. They’re a healthy version of Almond Joy and a less expensive version of Lara bars. 

If you like a drum sander texture, instead of one with lots of almond chunks, method your almonds before adding the remaining ingredients. Doing this can facilitate extremely cut up the almonds, particularly if you’re mistreatment whole almonds. If you’re mistreatment slivered or sliced, it’s not as massive of a deal.

ALMOND JOY LARA BARS

INGREDIENTS :

  • 1 1/2 cup coconut flakes
  • 1/3 cup cocoa powder
  • 1 cup almonds
  • 2 cups dates
  • 1/4 teaspoon almond extract , optional
  • 1/4 teaspoon vanilla extract , optional
  • water , as needed (I use about 4-6 tablespoon but my standard dates are not too moist)

INSTRUCTIONS :

  1. If using whole almonds, process them first. Put them in the bowl of your food processor and blitz until crumbled and pretty uniform in texture. If using slivered or sliced almonds, skip this step, and simply add the almonds with the rest of the ingredients in the next step.
  2. Add remaining ingredients, except for water, and process until smooth and well combined. Add water as necessary to create a texture that clumps together but isn't too moist.
  3. Line an 8x8" baking pan with parchment paper, leaving extra on two sides to act as handles. Press mixture into baking pan and use your fingertips or a mini roller to flatten and smooth. Refrigerate at least 15 minutes to firm up.
  4. Use your parchment paper "handles" to lift chilled mixture out of baking pan. Slice into bars and keep in an airtight container in the fridge for 1 week.

GAELIC BASIL SHRIMP AND GRITS

September 09, 2019
Since we’re during this protein free series, it’s quite nice/fun/clever-feeling to own some carbs to create a meal around that don't involve wheat.

 GAELIC BASIL SHRIMP AND GRITS

This was my initial time fooling around with grits and that I was pretty excited, in my basic self ways that, to seek out that grits ar simple to find – we have a tendency to bought them at a daily, thought market.

We use Almond Breeze – original, duh – for savory recipes, therefore I simply heated the almondmilk (gently, people, GENTLY) so whisked within the grits such as you would unremarkably do with regular milk.

 GAELIC BASIL SHRIMP AND GRITS

INGREDIENTS :

  • 4 cloves garlic, minced
  • 2 1/2 cups Almond Breeze Original Almondmilk
  • 1/4 cup olive oil (divided)
  • 2 1/2 teaspoons sea salt (divided)
  • 1/2 cup grits
  • 1 lb. raw shrimp
  • 4 cups cherry tomatoes, halved
  • 1 cup chicken broth
  • a handful of fresh basil, cut into ribbons

INSTRUCTIONS :

  1. GRITS: In a medium saucepan, bring the almondmilk to a near-boil (it’s ready when it’s steaming). Add the grits and 1 teaspoon salt and whisk until smooth. Reduce heat and cover; let the grits cook for 7-10 minutes, stirring occasionally to prevent clumping or scorching. Stir in 1 tablespoon olive oil (more to taste) and season with more salt as needed.
  2. SHRIMP: In a large skillet over medium heat, heat 1 tablespoon olive oil and 1 clove of the garlic. Add the shrimp, sprinkle with 1/2 teaspoon salt, and cook for a few minutes on each side until pink. Remove from heat.
  3. TOMATO SAUCE: In the same skillet, add the tomatoes, garlic, remaining olive oil. When the tomatoes start breaking apart and letting off their juices, add the chicken broth and simmer for 10-15 minutes. The sauce should thicken as you simmer it and reduce the heat. Add the 1 teaspoon salt, shrimp, and basil. Stir to combine.
  4. SERVE: Divide the grits between four bowls and top with the shrimp/sauce. You can top with additional basil or Parmesan cheese.

CREAMY BEEF AND SHELLS

September 09, 2019
Reamy Beef and Shells could be a hearty alimentary paste dish that's excellent for a fast dinner for the complete family! It's wealthy, flavorful, and bum and even children can love it!

The combination of pasta sauce sauce and farm makes it therefore toothsome. And you get all types of savory flavors returning from the aromatics and also the completely different herbs and seasonings.

CREAMY BEEF AND SHELLS

You have supermolecule and carbs in one dish which makes this hearty and filling. Serve it with a aspect of veggies, and you get yourself an entire lunch or dinner!

In this instruction, we tend to also are adding in cream and soured cream other than the cheese whereas others add in cheese solely. This makes this dish creamier overall.

CREAMY BEEF AND SHELLS

INGREDIENTS :

  • 1 tablespoon  olive oil 
  • 1 pound  ground beef 
  • 1  small sweet onion  (diced)
  • 5 cloves  garlic  (minced)
  • 1 teaspoon  Italian seasoning 
  • 8 ounces  medium pasta shells 
  • 2 tablespoons  all-purpose flour 
  • 1 teaspoon  dried parsley 
  • 1/2 teaspoon  dried oregano 
  • 1/2 teaspoon  smoked paprika 
  • 1 1/2 cups  beef stock 
  • 1 (15oz can)   marinara sauce 
  • 3/4 cup  heavy cream 
  • 1/4 cup  sour cream 
  •  Kosher salt and freshly ground black pepper  (to taste)
  • 1 1/2 cups  cheddar cheese  (freshly grated)

INSTRUCTIONS :

  1. Cook pasta according to package instructions in a large pot of boiling salted water and drain well.
  2. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, breaking it with a wooden spoon. Drain excess fat and set aside.
  3. Tp the same skillet, add diced onion, and cook for 2minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute.
  4. Whisk in flour until lightly browned, for about 1 minute.
  5. Gradually whisk in beef stock and stir to combine. Add marinara sauce and stir in Italian seasoning, dried parsley, oregano, and paprika.
  6. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
  7. Stir in cooked pasta, add back beef.
  8. Stir in heavy cream until heated through, about 1-2 minutes. Taste and adjust for salt and pepper.
  9. Stir in sour cream.
  10. Stir in cheddar cheese until melted, about 1-2 minutes.
  11. Serve immediately, garnish with parsley if desired.

CHEESEBURGER TOTS

September 09, 2019
Cheeseburger Tots ar white potato tot bites stuffed with hamburger and flat-top with a special sauce. A simple white potato tot direction for your forthcoming super bowl party!

Cheeseburger tots ar very easy to create  all you would like ar some frozen white potato tots, beef, onions, mayo, mustard, ketchup, and relish.

CHEESEBURGER TOTS

When the hamburger tots begin of the kitchen appliance allow them to cool within the pan for five minutes approximately, then gently take away them from the pan and place them on a serving receptacle. Drizzle them with the “special sauce” and high with mini pickle slices (I bought mini pickles and sliced them myself). If you eat many as you go I won’t choose you.

CHEESEBURGER TOTS

INGREDIENTS :
CHEESEBURGER TOTS:

  • 1 lb Ground beef
  • 1/2 c Onion, , finely diced
  • Salt and Pepper to taste
  • 48 Tater Tots, , frozen
  • 2 tbsp Ketchup
  • 2 tbsp Mayonnaise
  • 2 tbsp Yellow mustard
  • 2 tbsp Pickle relish
  • 1 c Cheddar cheese, , shredded
  • Note: You can use more or less of any of these condiments according to your taste!
  • Mini Pickles for garnish

SPECIAL SAUCE:

  • 4 tbsp Pickle relish
  • 2 tbsp Yellow mustard
  • 1 tsp White wine vinegar
  • 1/2 c Mayonnaise
  • 1 tsp Paprika
  • 1 tsp Onion powder
  • 1 tsp Garlic powder 

INSTRUCTIONS :

  1. Preheat oven to 425°F.
  2. Brown ground beef in a skillet over medium high heat. Once meat has browned drain the grease then add beef and onions back to the skillet and cook until softened.
  3. Add mayonnaise, mustard, ketchup, and pickle relish to the ground beef and stir to combine. Salt and pepper to taste.
  4. Grease a mini muffin pan and place three tater tots in each cup. Bake for 10 minutes.
  5. After 10 minutes remove the muffin pan from the oven and use a tamper to press the tater tots down into each cup. This will create a tater tot cup.
  6. Fill the tater tots with the ground beef mixture and top with cheddar cheese.
  7. Place the tater tots back in the oven and cook for another 15 minutes.
  8. Remove the cheeseburger tots from the oven and let cool for 5 minutes before removing them from the muffin pan.
  9. While the cheeseburger tots cool mix together all of the special sauce ingredients.
  10. Drizzle the special sauce over the cheeseburger tots and top with mini pickle slices.
  11. Enjoy!

CREAMY COCONUT MILK PAPAYA MOUSSE

September 08, 2019
My Creamy Coconut Milk Papaya Mousse is prepared in minutes and uses solely three healthy ingredients: coconut milk, papaya and honey. 

CREAMY COCONUT MILK PAPAYA MOUSSE

For this Creamy Coconut Milk Papaya Mousse direction you wish to use a will of full-fat coconut milk. The will should be full-fat as a result of you may be mixing the solid cream. Check that it's additionally sugarless and ideally organic. Simply refrigerate it the night before and it'll be prepared. After you open the will, get rid of the cream, exploit the watery liquid behind.

This direction can offer you concerning 3-4 tiny servings.  If you're planing to serve a lot of individuals, simply double the direction.I enjoyed this sweet thus thus such a lot.

CREAMY COCONUT MILK PAPAYA MOUSSE

INGREDIENTS :
  • 1 1/2 cups fresh papaya cut in pieces
  • 1 can unsweetened, full-fat coconut milk
  • 2 tablespoons honey you can substitute for maple syrup or stevia
INSTRUCTIONS :
  1. Refrigerate the can of coconut milk the night before so the fat in the milk turns to cream and separates from the liquid.
  2. Open the can and use only the cream of coconut. Place it in a bowl.
  3. Whip the cream of coconut (I used a hand mixer) for just a couple of minutes first. You want to soften the cream a bit before mixing with the fruit and honey.
  4. Blend the papaya with honey (using a small blender or food processor), and then add it to the bowl of coconut cream. Mix well.
  5. Place the mousse in a container or small bowls.
  6. Refrigerate for a couple of hours before serving.
  7. You can decorate with some papaya cut in little pieces on top.
  8. Keep refrigerated .

LONDON FOG CAKE WITH EARL GREY BUTTERCREAM

September 08, 2019
London Fog Cake from Tessa Huff stratified reference book. Moist, decadent chocolate cake crammed with Earl gray buttercream and topped  with homespun salt-cured caramel!

LONDON FOG CAKE WITH EARL GREY BUTTERCREAM

Layered, is all regarding baking, building, and styling spectacular cakes from begin to end. Everything from 2 layer cakes to 6 layer cakes, and everything in between. It's good for beginners wanting to urge their feet wet, also as skillful bakers.

This London fog cake consists of three-layers of cake (the batter uses each freshly brewed low and oil, that keeps it additional moist!). It's then crammed with AN Earl gray infused swiss topping buttercream (YES), and eventually topped  with a generous layer of homespun salt-cured caramel.

LONDON FOG CAKE WITH EARL GREY BUTTERCREAM

INSTRUCTIONS :
FOR THE CAKE:
  1. Preheat the oven to 350 F (175 C). Grease and flour three 8-inch (20-cm) cake pans and set aside (see the note section for tips if you do not own three pans).
  2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside .
  3. In a bowl of a stand mixer fitted with a paddle attachment, beat together the oil and sugar on medium speed for 2 minutes. With the mixer on, add the eggs, egg yolk, vanilla, and almond extract. Stop the mixer and scrape down the bowl.
  4. Turn the mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Stop the mixer and scrape down the bowl. With the mixer on low, stream in the coffee. Mix on medium-low for no more than 3o seconds, or until combined.
  5. Evenly divide the batter (see my own notes for tips to do this!) among the prepared pans. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let them cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans. Allow to cool completely.
PREPARE THE SALTED CARAMEL:
  1. Place the sugar, corn syrup, and 2 tablespoons water in a heavy-bottomed small or medium saucepan. Stir to combine.
  2. Heat over high heat, occasionally swirling the pan, until it turns a medium golden amber color, 8 to 10 minutes. The sugar mixture will begin to rapidly boil before slowing down and darkening in color. Remove the saucepan from the heat once the correct color is reached and the bubbles start to subside.
  3. Slowly and very carefully whisk in the room temperature cream. The mixture will foam up and sputter, so stand clear and keep stirring.
  4. Add the butter and continue to stir until melted. Add the salt and vanilla and stir to combine. Pour the caramel into a heat-safe container and let it cool until it reaches the desired consistency or refrigerate it until ready to use. It will thicken as it cools.
  5. The caramel should be room temperature for cake assembly, but any leftover caramel can be stored in an air-tight glass jar in the refrigerator for up t0 10 days.
EARL GREY BUTTERCREAM:
  1. Place 1 cup (2 sticks/225 grams) of the butter in a saucepan with the loose tea. Heat over medium heat until the butter melts, then reduce the heat to low and simmer for 5 minutes. Remove from the heat and let the tea steep for 5 minutes more. Strain the butter through a fine-meshed sieve set over a bowl and refrigerate it until it reaches the same consistency as softened butter, 20 to 30 minutes. Small bits of tea may remain in the butter.
  2. Place the egg whites and sugar in the bowl of a stand mixer. Whisk them together by hand to combine. Fill a medium saucepan with a few inches of water and place it over medium-high heat. Place the mixer bowl on top of the saucepan to create a double boiler. The bottom of the bowl should not touch the water. Whisking intermittently, heat the egg mixture until it reaches 160 F (70 C) on a candy thermometer or is hot to the touch. Carefully fit the mixer bowl onto the stand mixer.
  3. With the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes, until it holds medium stiff peaks. When done, the outside of the mixer bowl should return to room temperature and no residual heat should be escaping from the meringue out of the top of the bowl. Stop the mixer and swap out the whisk attachment for the paddle.
  4. With the mixer on low speed, add the vanilla, tea infused butter, and remaining 1 cup (225 grams) butter, a couple tablespoons at a time. Once incorporated, turn the mixer to medium high and beat until the buttercream is silky smooth, 3 to 5 minutes.
ASSEMBLE THE CAKE:
  1. Once the cakes have completely cooled, level them and choose which layer will be the bottom (tip: pick the sturdiest layer). Place it on a cake plate, turning table, or serving dish. Spread on 1/2 cup (120 ml) of the buttercream with an offset spatula. Top with the next layer of cake and repeat, ending with the third layer (tip: pick a level, attractive layer for the top). Frost the cake with the remaining buttercream and refrigerate it until set, 15 to 20 minutes.
  2. Pour the caramel onto the top of the cake, letting it drip over the edges. Begin by adding 1/2 cup (120 ml) of caramel to the center of the cake and then smooth it out with an offset spatula. Add more caramel as necessary until desired look is achieved.
  3. The cake will keep in the fridge for up to 4 days; it may also be frozen. Store any remaining caramel sauce separately in the fridge for up to 2 weeks.

CHERRY SUGAR COOKIE BARS WITH CREAM CHEESE FROSTING

September 08, 2019
I am a large fan of bar cookies. They'll be whipped up in exactly some minutes, and that they square measure invariably a crowd entertainer. These Cherry cookie Bars square measure a replacement favorite. They're kind of like my cookie bars, however with a cherry twist. fully scrumptious!

CHERRY SUGAR COOKIE BARS WITH CREAM CHEESE FROSTING

These cherry bars couldn’t be easier. You begin with a basic cookie dough. The flavouring could be a good compliment to the cherries, and makes them additional delicious!

CHERRY SUGAR COOKIE BARS WITH CREAM CHEESE FROSTING

INSTRUCTIONS :
Bars:

  1. Drain cherries well. Chop and set aside. Cream butter and sugar in a mixing bowl. Beat in the eggs, vanilla, and almond extract. Add flour, salt, and baking powder. Stir till combined. Fold in the cherries.
  2. Press dough into a well greased 9x13" pan. (I like to line mine with foil first.) Bake at 350° for about 20 minutes or till very lightly brown on the edges.
  3. Cool bars completely, then frost with cream cheese frosting.

Frosting:

  1. Beat cream cheese and butter till smooth and creamy. Beat in vanilla, almond extract, salt, and enough powdered sugar to make a spreadable frosting. Spread on bars.

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