CINNAMON FRIED PINEAPPLE

October 04, 2019
Preparing a delicious lunch or meal for one doesn’t need to be time overwhelming. With this Cinnamon cooked Pineapple instruction paired with Tai I. M. Pei Asian culinary art entrées, I’ve got a lunch that satisfies with negligible time needed. Browse additional to check however straightforward it's to create and luxuriate in this tasty combination with simply a touch of schoolwork work.

CINNAMON FRIED PINEAPPLE

This cinnamon cooked pineapple tastes a great deal just like the grilled pineapple we tend to all apprehend and love. However as a result of this is often saute pineapple,  it will simply be created year spherical in but quarter-hour on the stove. My saute apples instruction impressed this cooked pineapple and I’m thus glad gave it a strive.

This saute pineapple is nice served heat or cold. you'll be able to provide it as a tasty entremots or as a course all on it’s own. Use it to high your favorite frozen dessert or add a scoop of frozen dessert on the aspect. I attempted it with a touch cooked coconut and a maraschino cherry which provides it a tropical feel.

CINNAMON FRIED PINEAPPLE

INGREDIENTS :

  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 fresh pineapple, into twelve wedges
  • 2 tablespoons butter
  • 2 tablespoons water
  • toasted coconut, ice cream, maraschino cherry (optional)

INSTRUCTIONS :

  1. Place pineapple wedges in gallon sized ziploc bag.
  2. Add brown sugar and cinnamon into bag.
  3. Gently shake until well coated.
  4. Melt butter in large frying pan over medium high heat.
  5. Add pineapple mixture and water.
  6. Cook over for 8 to 10 minutes or until pineapple is tender, flipping pineapple over occasionally.
  7. Cool slightly and serve warm as is or with toasted coconut ice cream and a cherry, if desired. Can also serve cold if preferred.
  8. Refrigerate any leftovers.

ONE POT TACO ZUCCHINI NOODLES

October 04, 2019
This is a healthier, low carb and protein free version of 1 pot taco pasta, victimisation ground turkey and zucchini noodles. It’s a simple meal and everything cooks in one pan.

ONE POT TACO ZUCCHINI NOODLES

But since we’ve been attempting to eat healthier, I made a decision to form a lighter version, victimisation ground turkey rather than hamburger and zucchini noodles rather than pasta. 

The zucchini noodles stoppage quite well and take in a great deal of the taco pasta sauce.

ONE POT TACO ZUCCHINI NOODLES

INGREDIENTS :

  •  1 tbsp olive oil
  •  1/2 cup shredded cheddar cheese
  •  1 lb lean ground turkey
  •  1 clove garlic minced
  •  1/2 small brown onion peeled and finely chopped
  •  3 tbsp of homemade taco seasoning or one packet of your favorite taco seasoning
  •  1/4 cup water
  •  2 large zucchinis spiralized
  •  14 oz can diced tomatoes
  •  fresh cilantro leaves
  •  one lime sliced into wedges

HOMEMADE TACO SEASONING:

  •  1 1/2 tsp ground cumin
  •  1/4 tsp dried oregano
  •  1 tbsp chili powder
  •  1/4 tsp garlic powder
  •  1/4 tsp onion powder
  •  1/2 tsp paprika
  •  1 tsp table salt
  •  1 tsp ground black pepper

INSTRUCTIONS :

  1. In a large pan or skillet, add olive oil and bring to medium high heat. Add zucchini noodles and cook until zucchini release water and are just cooked. Drain water and remove noodles from pan, setting them aside for later.
  2. Add garlic, onions and ground turkey to your skillet. Cook until ground turkey has browned, crumbling the ground turkey as you cook it. Drain out excess fat.
  3. Sprinkle taco seasoning across turkey. Add entire contents of the diced tomatoes (including the liquid), 1/4 cup water and stir into the turkey mixture. Stir and cook on medium heat until everything is evenly mixed, turkey is cooked through, and sauce has thickened.
  4. Turn heat down to low and add in zucchini noodles. Gently toss zucchini into the sauce, but be careful not to cook the zucchini further or else the noodles will release more water and make the sauce watery. Sprinkle cheese over the pasta. Turn off heat and cover with a lid until cheese is melted.
  5. Garnish with cilantro and squeeze lime juice if desired before serving.

ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP

October 04, 2019
Healthy zucchini noodles "zucchini pasta" square measure tossed with lemon garlic shrimp for a simple, family favorite dinner instruction. It's naturally gluten-free and paleo-friendly and may simply be created Whole30 by replacement the wine with chicken stock. 

But if you’re new the planet of zucchini as food replacement, this Zucchini food with Lemon Garlic Shrimp may be a pleasing place to start out. It’s therefore darn straightforward.

ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP

All you have got to try and do is spiralize some zucchini that substitute for the alimentary paste. Then, sauté the shrimp with a bit oil, garlic, lemon, wine and parsley.

Once the shrimp have turned pink, add the zucchini food back to the pan, gently moving and change of state ever slightly (just for a moment or two) till the zucchini food is warm up. And that’s it. A delicious, easy, tart garlic zucchini and shrimp dish that you’re guaranteed to create once more and once more.

ZUCCHINI PASTA WITH LEMON GARLIC SHRIMP

INGREDIENTS :

  • 4 garlic cloves, finely chopped
  • 2 tbsp butter or ghee
  • pinch of red pepper flakes
  • 4 medium zucchini
  • 1.5 lb approx 30 raw shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 lemon, juice and zest
  • 1/4 cup white wine, or chicken broth
  • 1/4 cup chopped parsley
  • salt and pepper, to taste

INSTRUCTIONS :

  1. Wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta. Then, set aside.
  2. Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for one minute without stirring, so the bottom side gets a little crispy.
  3. Add the chopped garlic, then stir the shrimp for another minute or two to cook the other side. Use a large spoon or tongs to remove the shrimp to a plate.
  4. Add the butter, lemon juice and zest, red pepper flakes and white wine to the pan. Bring to a simmer for 2-3 minutes while stirring.
  5. Stir in the parsley, then add the zucchini pasta and toss for 30 seconds to warm it up. Add the shrimp back to the pan and stir for another minute. Serve immediately.

SICILIAN-STYLE FISH STEW RECIPE

October 04, 2019
An all-star instruction for stew with a Sicilian twist! The comfort of Italian flavors in one delicious stew braised in a very white wine-tomato broth with garlic, capers, raisins more!

In Italy, as in several elements of the Mediterranean basin, fish is commonly combined with tomatoes and different native ingredients to form delicious and fast one-pot-wonders like today’s Sicilian-style stew.

SICILIAN-STYLE FISH STEW RECIPE

This stew is best eaten up with family and shut friends, as a result of if you eat it the proper way–with crusty Italian bread to sop up the beautiful sauce–it will get pretty untidy.

This stew instruction is kind of easy, however the balance of flavors is actually unbelievable. From beautiful and acquainted aromatics like onions and garlic–providing the wonderful begin to the current recipe–to a touch of sweetness from golden raisins balanced with tart capers.

SICILIAN-STYLE FISH STEW RECIPE

INGREDIENTS :

  • Pinch red pepper flakes
  • 3/4 cup dry white wine
  • 1 28-oz can whole peeled plum tomatoes, juice separated and reserved
  • 1/4 cup golden raisins
  • 2 tbsp capers, rinsed
  • Private Reserve extra virgin olive oil
  • 1 large yellow onion, chopped
  • 2 celery ribs, chopped
  • Salt and pepper
  • 4 large garlic cloves, minced
  • 1/2 tsp dried thyme
  • 3 cups low-sodium vegetable broth
  • 2 lb skinless sea bass fillet, about 1 1/2-inch thick, cut into large cubes
  • 1/2 cup chopped fresh parsley leaves, stems removed
  • 3 tbsp toasted pine nuts, optional
  • Crusty Italian bread for serving

INSTRUCTIONS :

  1. Heat 1 tbsp olive oil in 5-quart Dutch oven (like this one) over medium heat. Add onions, celery, and a little salt and pepper (about 1/2 tsp each). Cook, stirring regularly, until softened (about 4 minutes). Add thyme, red pepper flakes and garlic and cook briefly until fragrant (about 30 more seconds).
  2. Now, stir in the white wine and reserved tomato juice from can. Bring to a simmer, and cook until the liquid is reduced by about 1/2. Add the tomatoes, vegetable broth, raisins, and capers. Cook for 15-20 minutes over medium heat until flavors combine.
  3. Pat the fish dry and season lightly with salt and pepper. Insert the fish pieces into the cooking liquid, and give everything a gentle stir so that the fish pieces are nicely covered in the cooking liquid. Bring to a simmer and cook for another 5 minutes. Remove the Dutch oven from the heat and cover. Let sit off heat for another 4-5 minutes so that the fish will finish cooking. Fish should be flaky when gently pulled apart with a paring knife. Finally, stir in the chopped parsley.
  4. Ladle the hot fish stew into serving bowls, top each with a few toasted pine nuts, if you like. Serve with your favorite crusty bread! Enjoy!

PEANUT BUTTER CHOCOLATE TRAIL MIX GRANOLA BAR RECIPE

October 04, 2019
This spread Chocolate path combine cookie direction is created with wholesome ingredients to form home-brewed cold cereal bars you're feeling sensible concerning ingestion. 

Today’s direction is therefore delicious that it’s nearly like ingestion afters, however it’s packed jam-packed with wholesome ingredients like round the bend, oats, flax, edible fruit, and even a bit little bit of dark chocolate.

PEANUT BUTTER CHOCOLATE TRAIL MIX GRANOLA BAR RECIPE

The ingredients in these cold cereal bars mirror many of the goodies you'd notice in an exceedingly path combine, however they’re packed into the convenience of a bar. excellent for those busy on-the-go days, when college snacks, or to pack on for hiking fuel. 

Kids and adults alike can love munching on these chewy spread cold cereal bars, with the salty-sweet dance band of crisp round the bend and tender dried cranberries and raisins. Salty-sweet particularly these cold cereal bars with the tiny specks of mini chocolate chips – perfection!

PEANUT BUTTER CHOCOLATE TRAIL MIX GRANOLA BAR RECIPE

INGREDIENTS :

  • 1 1/2 cup oats, dry
  • 1/3 cup flaxseed, ground
  • 1/2 cup mini chips chocolate chips, semisweet
  • 2/3 cup almonds, whole
  • 6 ounce cashews
  • 1/3 cup cranberries, dried
  • 1/3 cup raisins, seedless
  • 1 cup peanut butter, all-natural
  • 1/2 cup honey
  • 1/2 teaspoon sea salt

INSTRUCTIONS :

  1. Line an 8×8-inch baking pan with parchment paper, leaving extra on the sides to pull the bars out of the pan.  For thinner granola bars, use a 13×9-inch baking dish.
  2. Roughly chop the almonds and cashews, or pulse the nuts gently in a food processor or blender until medium-small pieces.  Place the chopped nuts in a large bowl with the old fashioned oats, ground flax, mini chocolate chips, dried cranberries, and raisins.  Mix together.
  3. In a separate microwave safe bowl, melt the peanut butter.  Stir in the honey and sea salt.  Allow the mixture to cool slightly (so the chocolate chips won’t melt).  Pour the peanut butter mixture in the bowl with the dry ingredients.  Fold ingredients together with a spatula until everything is coated.
  4. Press mixture into the parchment lined baking dish, packing it tightly.  Cover and refrigerate for at least 1 hour.  Pull the granola slab out of the pan with the edges of the parchment paper.  Cut into a minimum of 12 bars.  These granola bars are best stored in an airtight container in the refrigerator up to 2 weeks. Optionally store in an airtight container at room temperature up to 10 days.

CRISPY CAJUN SHRIMP FETTUCCINE

October 02, 2019
Crispy Acadian Shrimp alimentary paste with associate implausibly straightforward creamy sauce and crisp Acadian shrimp with a touch hit of warmth. 

CRISPY CAJUN SHRIMP FETTUCCINE

Packed filled with good Acadian seasoning, that is at the same time spicy, sweet, smokey, and complicated. The superbly baked shrimp is crisp and plump, all swimming in a very made creamy sauce served au fait twirl-able and slurp-able alimentary paste.

When we’re talking concerning food, Acadian is sometimes concerning a spice mix that originated from Acadians living in American state. Dry Acadian spice mix is formed of paprika, cayenne pepper, herbs, garlic powder, onion powder, salt, and pepper.

CRISPY CAJUN SHRIMP FETTUCCINE

INGREDIENTS :

  • 1 lb large shrimp deshelled and deveined
  • 1 tbsp cajun seasoning
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 8 oz fettuccine
  • 1 cup chicken broth low sodium
  • 1 cup heavy cream
  • salt and pepper to taste
  • 2 tbsp all-purpose flour
  • 1/2 cup Parmesan cheese grated
  • 1 tbsp fresh parsley chopped

INSTRUCTIONS :

  1. Cook fettuccine according to package instructions.
  2. Sprinkle the shrimp with 1 tbsp of cajun spice and toss well. Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour.
  3. In a deep skillet add the butter and olive oil and heat over high heat. Add shrimp and cook on each side about 2 min until crisp. Remove shrimp from the skillet and set aside.
  4. In the same skillet add chicken broth and heavy cream. Season with additional cajun spice if preferred and/or salt and pepper. Bring to a boil then add the Parmesan cheese and whisk. Add fettuccine and shrimp back to the pot and toss.
  5. Garnish with parsley and additional Parmesan cheese.

FRIED BUFFALO GOAT CHEESE BALLS

October 02, 2019
Fried Buffalo chevre Balls, merely the most effective and then addicting. Soft, creamy chevre, rolled in Panko bread crumbs, and gently pan-fried. Golden and crisp on the skin and additional soft and melty within the center.

Roll soft chevre into balls, coat them in Panko bread crumbs, pan fry the cheese during a very little oil and drizzle with home-baked buffalo sauce. 

FRIED BUFFALO GOAT CHEESE BALLS

The key's to roll the chevre into smaller balls, coat them, then chill the cheese till firm. You'll be able to definitely fry the chevre promptly and skip the chilling method. However I found the balls to cook a touch a lot of equally once they’ve chilled for a bit within the icebox.

While the chevre is chilling, build the sauce. Currently the sauce is actually everything. It’s the star, and you need to build it right.

FRIED BUFFALO GOAT CHEESE BALLS

INGREDIENTS :

  • 1 1/2 cups Panko breadcrumbs
  • 1 large egg, beaten
  • 1 log (10 ounce) goat cheese
  • oil, for frying
  • 1/3 cup all-purpose flour
  • 1 pinch black pepper
  • chopped green onions or chives, for serving

BUFFALO SAUCE:

  • ½ cup Franks Red Hot Sauce
  • 3/4 teaspoon seasoned salt
  • 1 pinch black pepper
  • 4 tablespoons salted butter, melted
  • 1/4 cup extra virgin olive oil

INSTRUCTIONS :

  1. Add the flour and a pinch of pepper to a medium bowl. Add the egg and 2 tablespoons water to a separate shallow bowl or pie plate. Add the Panko to another medium sized bowl.
  2. Roll the goat cheese into 20-24 balls (about 1 tablespoon each). Roll each goat cheese ball in the flour, then dip through the egg mix, and then dredge in the Panko mix. Place each ball on the prepared baking sheet as you work. Freeze 20 minutes or until firm.
  3. Meanwhile, make the buffalo sauce. Mix all ingredients together in a small bowl. If the butter firms up, warm the sauce in the microwave. 
  4. Heat 1-2 inch of oil in a large skillet over medium-high heat. Fry the goat cheese balls in batches, 1 to 2 minutes or until golden and crisp on all sides. Remove and drain on a paper towel lined baking sheet.
  5. Arrange the balls on a serving plate and drizzle with buffalo sauce. Sprinkle with chives or green onions. Serve and enjoy! 

HEALTHY APPLE PIE FALL SMOOTHIE

October 02, 2019
So last we have a tendency toek we shared straightforward cinnamon apple dry cereal on the journal aka pie in dry cereal kind, {this we have a tendency toek|in the week|on} we square measure liquifying the flavours during this laughably straightforward and healthy pie fall smoothie.

HEALTHY APPLE PIE FALL SMOOTHIE

When you acquire an enormous bag of apples from Costco, you are trying to include them into as many alternative recipes as you can! 

Another reason this is often in all probability one amongst my favorite ways that to urge my “apple-a-day” demand is that it’s got the style of Associate in Nursing pie, while not all the calories. You know, all those essential fall flavours  those that you just will smell once you imagine a freshly baked pie, right out of the kitchen appliance. i'm talking cinnamon, nutmeg, and cardamom, oh my!

HEALTHY APPLE PIE FALL SMOOTHIE

INGREDIENTS :
  • 2 apples, cored
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup unsweetened almond milk
  • pinch of ground cardamom
  • honey (optional, to sweeten)
INSTRUCTIONS :
  1. Throw all ingredients into a blender and blend until smooth and to your desired consistency.
  2. Taste and add some honey if you want to sweeten.
  3. Pour into tall glasses, sprinkle with some cinnamon, and enjoy!

GARLIC BREAD GRILLED CHEESE SANDWICHES

October 01, 2019
It is therefore straightforward to form these updated grilled cheese sandwiches. Simply stir along butter, garlic powder, salt, dried parsley, and cheese cheese. Then unfold it on the bread and cook such as you would an everyday grilled cheese sandwich.

GARLIC BREAD GRILLED CHEESE SANDWICHES

Grilled cheese sandwiches area unit continuously successful, however these breadstuff grilled cheese sandwiches area unit completely epic! My female offspring precious them most that she requested them for lunch 2 days in an exceedingly row. They're seriously delicious.

The extra pop of flavor you get by victimization breadstuff makes these sandwiches completely delicious. Once attempting breadstuff grilled cheese, I don’t recognize if I will ever build regular grilled cheese once more. I hope you’ll offer them a try!

GARLIC BREAD GRILLED CHEESE SANDWICHES

INGREDIENTS :

  • 16-18 slices of French bread
  • 1/2 cup soft butter
  • 1 tsp garlic powder
  • 1/4 cup grated parmesan cheese
  • a generous pinch of salt
  • 1 tsp dried parsley flakes
  • Cheddar cheese, sliced (or your favorite cheese)

INSTRUCTIONS :

  1. Stir together butter, garlic powder, parsley flakes, Parmesan cheese, and salt in a small bowl.
  2. Spread the garlic butter mixture on one side of each slice of bread.
  3. Heat a nonstick skillet over medium heat and place half the bread, buttered side down, into the skillet. Top with cheese and remaining slices of bread. Cook, flipping halfway through, until bread is golden brown, parmesan cheese is crispy, and inside cheese is melted.

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