FILET MIGNON WITH GARLIC HERB BUTTER

January 20, 2020
This fillet with Garlic Herb Butter is straightforward and taste absolutely phenomenal!

This fillet with Garlic Herb Butter absolutely melts in your mouth. CookiMng it during a hot pan and finishing it within the oven will offer you the simplest filet you ever had. Very easy to try to to , super tender, flavorful and delicious!

FILET MIGNON WITH GARLIC HERB BUTTER
FILET MIGNON WITH GARLIC HERB BUTTER

Cast iron skillets are the simplest for this steak, because it get so hot and provides them such an excellent sear. They're fairly cheap and can last forever this is often the one I even have . The garlic herb butter is such an ideal combo to top this filet off with.

This Garlic Herb Butter is astounding on anything really, just keep it in your fridge and provides it a try beef, chicken or veggies.

FILET MIGNON WITH GARLIC HERB BUTTER

INGREDIENTS :

  • 2 tablespoons olive oil
  • fresh chopped parsley
  • 3 tablespoon butter
  • 2 teaspoons kosher salt
  • fresh ground pepper
  • 2-4 8- ounce Filet Mignon steaks, about 1 1/2 inch thick

FOR THE GARLIC HERB BUTTER:

  • 1 stick butter softened
  • 1 tablespoon rosemary
  • 1 tablespoon fresh thyme
  • 2 garlic cloves minced

INSTRUCTIONS :

  1. Remove steaks from refrigerator and let come to room temperature for about 30 minutes. Season both sides with salt and pepper.
  2. Preheat oven to 400 degrees
  3. Heat a cast iron or oven safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks. Cook for 2 minutes them flip and cook another 2 minutes, this gives the Filets a nice brown sear. Place pan in oven and cook 7-8 minutes or until desired doneness. Rare - 120-125F, medium rare - 130-135F, medium - 140-145F, medium well - 150-155F and well done - 160-165F.
  4. Remove the skillet add the garlic herb butter and let rest 3 minutes. Serve garnish with fresh parsley and pan juices
  5. For the butter
  6. In a small bowl add butter, herbs and garlic and mix until combined. Place mixed butter on a piece of plastic wrap roll and twist the ends. Store in refrigerator until ready to use.

CRISPY BAKED SHRIMP SCAMPI RECIPE

January 20, 2020
This Crispy Baked Shrimp Scampi Recipe is a simple seafood dinner to form at home! Butter, garlic and a crispy topping make this shrimp recipe a favorite!

The nice thing about this shrimp scampi is that it’s rich and garlicky, so even two pounds of shrimp goes to serve a crowd. Just add a crisp salad and a rice dish on the side and dinner is served.

CRISPY BAKED SHRIMP SCAMPI RECIPE
CRISPY BAKED SHRIMP SCAMPI RECIPE

You can also make this shrimp recipe before time, which may be a bonus for entertaining or simply family dinners. All you would like to try to to right before dinner is pop this shrimp within the oven for about 12-15 minutes. I prefer turning the broiler on, too for just a moment or two to urge the breadcrumb topping really crispy, but that’s totally optional!

Crispy Baked Shrimp Scampi goes to be an enormous hit for dinner on any night and it’s also a powerful dinner recipe to serve to guests! 

CRISPY BAKED SHRIMP SCAMPI RECIPE

INGREDIENTS :
  • 2 pounds medium shrimp, peeled and deveined
For The Marinade:
  • 1 tablespoon chopped garlic
  • Fresh black pepper
  • 2 tablespoons chopped parsley
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • 2 tablespoons lemon juice
For The Breadcrumb Topping:
  • 1 cup panko bread crumbs
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons garlic
  • 1 stick butter melted
  • 1 teaspoon salt
  • 2 tablespoons chopped parsley
  • 2 tablespoons parmesan cheese
INSTRUCTIONS :
  1. Add the shrimp, garlic, olive oil, salt, pepper, parsley and lemon juice to a bowl. Mix together and let the shrimp marinate for 30 minutes.
  2. While the shrimp is marinating, make the breadcrumb topping by mixing together the breadcrumbs, melted butter, salt, red pepper, garlic, parsley and parmesan cheese.
  3. Preheat the oven to 400 degrees. Pour the shrimp and the marinade into a 9″ x 13″ baking dish and then cover with the breadcrumb topping.
  4. Bake for 12 minutes until the shrimp are pink then place under the broiler for 2 minutes.
  5. Garnish with more chopped parsley and crushed red pepper if desired and serve
  6. broil 2-3 minutes

EASY PARMESAN CRISPS

January 20, 2020
I love making these Everything Parmesan Crisps as a low-carb snack, to feature to Caesar salad in situ of croutons, with soup, or an excellent addition to any charcuterie board as an appetizer.

They are very easy to form , the trick is using fresh grated parmesan cheese, pre-grated won’t always work. And since I’m hooked in to Everything Bagel Seasoning, like these Everything Flatbreads and these Air Fryer Eggs they're the right snack!

EASY PARMESAN CRISPS
EASY PARMESAN CRISPS

Since Parmesan cheese has enough sodium on it’s own, using pre-made Everything Seasoning would make them too salty, so I made my very own (it’s so easy!). i actually think you’ll love them the maximum amount as we do!

Parmesan Crisps are easy to form . Shred the cheese with a box grater. Place a silpat or piece of parchment paper on a baking sheet. Then, add heaping tablespoons of grated Parmesan cheese to the baking sheet, spreading them out slightly in order that they are a touch lacey. Confim there's enough space between all in order that they don’t melt together into one big clump. To season, partially bake, then add the seasoning in order that they stick the the cheese without burning, then put them back within the oven a couple of more minutes. This recipe makes 4 crisps, double or triple to form more for sharing.

EASY PARMESAN CRISPS

INGREDIENTS :

  • 3/4 teaspoon sesame seeds
  • 3/4 teaspoon  minced dried onion flakes
  • 3/4 teaspoon  minced dried garlic flakes
  • 3/4 teaspoon  poppy seeds
  • 1/2 cup freshly grated Parmesan, not pre-grated using the large holes of a box grater

INSTRUCTIONS :



  1. Preheat the oven to 400F.
  2. Pour 2 tablespoon of grated cheese onto a silicone lined baking sheet (highly recommended for this) and lightly pat down with your fingers to make about 4 inches round.
  3. Repeat 3 more times with remaining cheese, leaving 1/2-inch space in between each circle.
  4. Bake 3 minutes, until almost done.
  5. Combine the sesame seeds, onion, garlic and poppy seeds in a small bowl.
  6. Top each with 3/4 teaspoon.
  7. Bake for 5 minutes or until golden and crisp. Cool before eating.

HOMEMADE HEALTHY RAMEN BOWL

January 19, 2020
Easy homemade healthy ramen bowl! Basically chicken noodle soup’s Asian cousin, sans the chicken.

These healthy ramen bowls are so flavorful and therefore the perfect food when you’re sick.

HOMEMADE HEALTHY RAMEN BOWL
HOMEMADE HEALTHY RAMEN BOWL

My easy homemade healthy ramen noodles are full of vegetables to form you stronger and that I used easy dried packaged ramen noodles because no recipe when you’re sick should be complicated!

Just make certain to swap out the sodium packed flavorings found in Top Ramen and follow the recipe below for amazing flavor during this easy ramen recipe. 

HOMEMADE HEALTHY RAMEN BOWL

INGREDIENTS :

  • 3 tablespoons olive oil
  • 1 cup shredded carrots
  • 3 garlic cloves, minced
  • 1 thumb of ginger, grated
  • 2 cups thinly sliced mushrooms
  • 2 teaspoons sesame oil
  • 6 cups vegetable or chicken broth
  • 3–4 tablespoons low sodium soy sauce
  • A healthy squirt of sriracha (more if you like it spicy)
  • 2– packages of dried top ramen (discard flavorings)
  • 3 cups of kale or spinach, thinly sliced
  • 1 jalapeno, thinly sliced
  • 1 cup green onions, thinly sliced
  • Sesame seeds
  • 2–3 eggs, soft boiled

INSTRUCTIONS :

  1. In a large dutch oven or stock pot heat olive oil on medium heat.
  2. Add in carrots and mushrooms and cook for 3-4 minutes or until tender. Add in minced garlic and ginger and sesame oil and cook for 1-2 minutes or until fragrant.
  3. Add in broth, soy sauce, and sriracha and bring broth to a slow simmer. Taste test broth and add in more soy sauce or sriracha to your liking. Stir in kale and cook for 1-2 minutes or until wilted. Add dried ramen packages to simmering broth and cook for 2-3 minutes.
  4. Top soup bowls off with thinly sliced jalapeños, sesame seeds, green onions and soft boiled eggs.
  5. To make soft boiled jammy eggs:
  6. Bring a small sauce pot of water to a rolling boil. Add in 2-3 eggs and boil for (5) minutes (be sure to set a timer!).
  7. Once eggs are finished cooking, immediately transfer them to a bowl filled with half ice/half water to cool down instantly and stop cooking. Let cool for 2-3 minutes and very gently peel and half eggs for soup.

HEALTHY STAWBERRY BANANA MUFFINS

January 19, 2020
Healthy and straightforward recipe for strawberry banana muffins! They're perfectly moist and fluffy, haven't any added sugar, and are made using fresh strawberries! They're the simplest whole wheat muffins!

Strawberry banana has long been one among my favorite flavor combinations. Being an enormous fruit lover, I always thought that the sweet and tart flavors from the strawberries paired so nicely with the creaminess of a banana.

HEALTHY STAWBERRY BANANA MUFFINS
HEALTHY STAWBERRY BANANA MUFFINS

Everything from strawberry banana smoothies to strawberry jelly and banana sandwiches, I used to be always finding ways to form this combo shine.

The additions to those muffins are endless! You'll add in any sort of nuts that you simply want, some chia seeds for a nutrition boost, or slather it up together with your favorite sort of spread (I spread mine with peanut butter!)

HEALTHY STAWBERRY BANANA MUFFINS

INGREDIENTS :

  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup honey
  • 1 tsp cinnamon
  • 1.5 cups white whole wheat flour
  • 2 overripe bananas, about 3/4 cup
  • 2 eggs (room temperature)
  • 1/2 cup melted coconut oil (cooled)
  • 1/2 cup yogurt (I recommend using one with at least 2% fat for more moisture)
  • 1 tsp vanilla
  • 1/4 cup rolled oats – optional, but gives a nice chew.
  • 1.5 cups fresh strawberries

INSTRUCTIONS :

  1. Preheat oven to 350F and prepare muffin tin with spray or liners.
  2. In a small bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl, mash bananas until smooth. Whisk in eggs, coconut oil, honey, yogurt, and vanilla until combined.
  4. Fold in flour mixture, then oats, careful not to over- mix.
  5. Fold in strawberries and only stir a few times.
  6. Use an ice cream scoop or measuring cup to scoop into prepared muffin tin.
  7. Bake for 18-20 minutes or until toothpick comes out clean.

MAKE AHEAD TURKEY GRAVY

January 15, 2020
Turkey gravy is certainly an enormous thing at our Thanksgiving dinner, and not something to rush. Its the right entremots to form ahead, to make sure it comes out perfect and one less thing you would like to try to to before feasting!

MAKE AHEAD TURKEY GRAVY
MAKE AHEAD TURKEY GRAVY

I’m quite picky with my gravy, I prefer it to possess an upscale dark brown color. You get that from roasting the turkey wings during a pot. All those brown bits on rock bottom and therefore the golden brown crispy skin on the wings.

Making Turkey gravy are often a touch time consuming and stressful. Especially if your like me, and you are feeling like most are looking over your shoulder and waiting and expecting that delicious gravy to thicken up in order that they can eat!

MAKE AHEAD TURKEY GRAVY

INGREDIENTS :

  • 2 turkey wings
  • 2 carrots chopped
  • 4 cloves garlic smashed
  • 6 cups water
  • 3 celery stalks chopped
  • 1 small onion chopped
  • 5 tablespoons butter
  • 1/3 cup flour
  • 1 teaspoon cider vinegar, optional
  • Salt and pepper to taste

INSTRUCTIONS :

  1. Preheat oven to 375 degrees
  2. Place turkey, onions, celery, carrots and garlic in a large pot or Dutch Oven and place on the upper or middle rack. Bake uncovered for 2 hours. Remove from oven.
  3. Add water and simmer on stove top uncovered 45 minutes. You should have about 4 cups of stock.
  4. Strain the stock into a bowl and refrigerate for 2 hours or even overnight. Using a spoon remove the fat accumulated on top.
  5. Heat a large saute pan on medium high heat, add butter and let melt . Whisk in flour and cook about 30 seconds. Whisk in turkey stock and vinegar.
  6. Bring to a boil then reduce heat and simmer until thickened. Turn off heat, sauce will thicken more once its starts to cool down.

BRAISED GLASS NOODLES WITH PORK & NAPA CABBAGE

January 15, 2020
Braised Glass Noodles with Pork and Napa Cabbage may be a traditional dish and Chinese food from Northern China that families make all throughout China.

Braised Glass Noodles with Pork & Napa Cabbage, or may be a traditional dish from Northern China, and I’m pretty certain that the majority northerners have their own creative ways of cooking it.

BRAISED GLASS NOODLES WITH PORK & NAPA CABBAGE
BRAISED GLASS NOODLES WITH PORK & NAPA CABBAGE

Some wish to use sour cabbage rather than fresh cabbage, and a few wish to add chili. Some prefer it saucy, et al. Prefer an almost soup-like consistency. Of course, everyone claims that their own mother or grandmother makes the simplest version.

I am never here to compete with the mothers of the North, but I do want to shed some light on this delightful dish, and this is often how I prefer to organize it. Plus, I do know you guys love noodles! If you’re a lover of our Ants Climbing a Tree recipe (another famous glass noodle dish), you’ll love these braised glass noodles with pork and napa cabbage.

BRAISED GLASS NOODLES WITH PORK & NAPA CABBAGE

INGREDIENTS :

  • 3 slices ginger
  • 1 to 2 star anise
  • 6 shiitake mushrooms (fresh or rehydrated dried)
  • 1 pound napa cabbage (450g, cut into large pieces)
  • 3 oz. dried sweet potato noodles (85g)
  • 1 teaspoon oil (plus 3 tablespoons)
  • 8 oz. pork belly (225g, thinly sliced)
  • 1/2 teaspoon salt (or to taste)
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon dark soy sauce
  • 1/2 cup chicken stock (or water)
  • 1 scallion (chopped, optional)

INSTRUCTIONS :

  1. Pre-cook the sweet potato noodles, following the instructions on the package. Drain and toss in a teaspoon of oil to prevent sticking. Set aside.
  2. Heat 3 tablespoons oil in a wok over high heat until just starting to smoke. Brown the pork belly for about a minute, and then turn the heat down to medium. Remove the pork belly from the wok and set aside. Add the ginger, star anise, and mushrooms, and cook for 1 minute.
  3. Turn the heat back up to high, and add the napa cabbage. Stir-fry for a minute, and then add the salt, oyster sauce, dark soy sauce and chicken stock (or water). Mix everything well, cover, and simmer for 3 minutes. Mix in the cooked glass noodles and pork belly, cover, and simmer for another 2 minutes. Stir in the chopped scallion (if using) and serve!

GRILLED MARGARITA SHRIMP

January 15, 2020
Jumbo shrimp are marinated within the flavors found in many Mexican dishes. A splash of tequila is included for the margarita effect, but you'll certainly leave it out if you favor - the dish is great either way!

Grilled Margarita Shrimp Kebabs are loaded with flavor and charred to a. These grilled shrimp promise to be the star of your summertime grilling!

GRILLED MARGARITA SHRIMP
GRILLED MARGARITA SHRIMP

Blake and that i have gotten the grilled shrimp method right down to perfection, a project we started experimenting with a couple of years ago. and may I just say I can never get enough!

These grilled margarita shrimp kebabs are marinated during a simple-to-make sauce with flavors you’d find in most any Mexican dish.

GRILLED MARGARITA SHRIMP

INGREDIENTS :

  •  1 tsp. minced jalapeno
  •  1 T. brown sugar
  •  1 tsp. smoked paprika
  •  1 tsp. chili powder
  •  1 tsp. garlic powder
  •  1 tsp. onion powder
  •  1/3 c. olive oil
  •  2 large garlic cloves, roughly chopped
  •  1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined
  •  1 tsp. cumin
  •  1 tsp. kosher salt
  •  1/2 tsp. black pepper
  •  2 tsp. tequila, optional
  •  thin slices of fresh lime
  •  chopped cilantro
  •  wedges of fresh lime

INSTRUCTIONS :

  1. If using wood skewers (small or large), start soaking them in water.
  2. Place shrimp in a wide shallow bowl and set aside.
  3. In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours.
  4. When ready to thread shrimp onto skewers, drizzle tequila over the shrimp and gently fold to combine. Then thread two shrimp onto each small skewer, with a folded slice of lime in between each shrimp.
  5. Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp kebabs on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer opaque and have some nice char. Smaller shrimp will take less time. Place kebabs on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.

OREO POKE CAKE RECIPE

January 14, 2020
This Oreo Poke Cake is a simple dessert recipe that everybody loves! The chocolate poke cake with pudding is topped with a fluffy frosting and crushed Oreo cookies for the last word decadent treat!

If you're keen on cake, or if you're keen on Cookies n’ Cream Oreos, then you’re sure to adore this sweet combination. It’s truly the simplest of both worlds!

OREO POKE CAKE RECIPE
OREO POKE CAKE RECIPE

The pudding keeps this cake incredibly moist, while the Oreo cookies add just the proper crunch on top! The Poke Cake with Jell-O pudding may be a perfect potluck dessert, or maybe a pleasant treat to follow dinner on a special evening reception .

“Poke Cake” refers to only about any cake that's poked with the top of a wooden spoon and crammed with either pudding, Jell-O or the other sweet concoction. There are endless poke cake ideas, with flavors starting from coconut and caramel to lemon, strawberry and vanilla. This chocolate Oreo version is certainly one among the simplest poke cake recipes out there!

OREO POKE CAKE RECIPE

INGREDIENTS :

  • 1 (15.25 ounce) box chocolate cake mix plus ingredients called for on cake mix (eggs, oil, water)
  • 1 (3.4 ounce) box vanilla or white chocolate instant pudding mix (sugar free is fine, but either will work)
  • 2 cups cold milk
  • 1 (12 ounce) carton frozen whipped topping, thawed (I used Cool Whip Lite)
  • 10 Oreo cookies, crushed

INSTRUCTIONS :

  1. Bake cake in a 9 x 13-inch pan, according to package instructions.
  2. While cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
  3. In a medium bowl, use the pudding mix and milk to prepare the pudding according to package instructions. Spread pudding onto warm cake, using a spatula to gently push the pudding deep into each of the holes.
  4. Place cake in refrigerator to cool completely before frosting (about 2 hours).
  5. Spread whipped topping onto cooled cake and refrigerate until ready to serve. Sprinkle with crushed Oreo cookies just before serving.

BBQ CHICKEN PIZZA RECIPE

January 14, 2020
Easy BBQ Chicken Pizza - Crispy and delicious pizza topped with BBQ sauce, shredded chicken, mozzarella, purple onion and cilantro. Plenty of flavor and prepared in only 30 minutes!

Are you a pizza lover like me? We make homemade pizza almost every weekend and like to make different variations. This BBQ chicken pizza may be a favorite, along side garlic ranch chicken pizza, French bread pizza and garlic white pizza.

BBQ CHICKEN PIZZA RECIPE
BBQ CHICKEN PIZZA RECIPE

My family may be a HUGE fan of BBQ chicken pizza. My mom got us all hooked she’s the one responsible;) And who knew how easy BBQ chicken pizza was to make?! It only takes 5 ingredients and comes together in only half-hour .

I love to use homemade pizza dough and BBQ sauce when making BBQ pizza. Both are so simple and taste such a lot more fresh than store-bought. I also often shred up a rotisserie chicken for convenience.

The crust of the BBQ pizza gets super crispy and therefore the flavors are incredible. It’s such a simple recipe and tastes amazing. My whole family loved it! This BBQ pizza recipe is certainly a keeper!

BBQ CHICKEN PIZZA RECIPE

NGREDIENTS :

  • 1-2 cups shredded or sliced chicken
  • 2 cups mozzarella cheese
  • 1/4 cup red onion slices
  • 1 pizza dough , or flat bread
  • 1/3 cup BBQ sauce , more if needed

INSTRUCTIONS :

  1. Preheat oven to 425°F. 
  2. Roll out the pizza dough if needed. Lightly brush oil on a pizza stone or large baking sheet, then place dough onto stone or pan. 
  3. Place 1/4 cup BBQ sauce on the pizza dough with a spoon. Mix the remaining BBQ sauce together with the chicken. 
  4. Sprinkle cheese over the dough and then add the chicken and onions.
  5. Bake for 18-22 minutes, or until golden brown. Remove from oven and top with fresh cilantro. Enjoy!

FRIED WONTON STRIPS CRISPY

January 13, 2020
Fried Wonton Strips cook up deliciously crispy and that they are a cinch to form. Only 2 ingredients needed: wonton or eggroll wrappers and oil.

They taste a bit like the crunchy strips you're served at the most Asian restaurants. There's nothing just like the texture and crunch of wonton strips and that they are very easy to form reception . They create an excellent snack or serve them with soup or salad.

FRIED WONTON STRIPS CRISPY
FRIED WONTON STRIPS CRISPY

Really the sole difference (I think) between wonton wrappers and egg rolls wrappers is that the size, wonton wrappers being smaller. You ought to be ready to find them within the refrigerated section or your grocery , usually near the tofu.

The wrappers are easy to chop into strips with a knife or a Pizza Wheel. You'll cut them into any size strip you would like . I prefer to chop the spring roll wrappers in half, stack a bunch, and cut them into strips about 1/2 to 3/4-inch wide.

FRIED WONTON STRIPS CRISPY

INGREDIENTS :

  • 1 package egg roll or wonton wrappers you will probably only use half
  • vegetable canola, or peanut oil

INSTRUCTIONS :

  1. Cut wrappers into strips about 3/4-inch by 3 inches long. You can stack them to do this quickly. If using egg roll wrappers, you will want to cut them in half first and then into strips.
  2. Heat about 1 inch of oil in a large pan or Dutch oven. You want the oil to be around 360 degrees. Fry in batches, spreading them out so they don't stick. Remove with a slotted spoon when they turn golden brown.
  3. Drain on paper towel-lined plate.

VEGAN PUMPKIN BREAD RECIPE

January 13, 2020
This is seriously the simplest vegan pumpkin bread you’ll ever eat! It’s perfectly spiced, moist and straightforward to form in 1 bowl. Better than Starbucks, this may become one among your favorite Fall recipes!

This is one among those recipes that took me quite few tries to urge it good. Even once I did, I tested again to form absolutely sure! Yep, this is often the simplest pumpkin bread ever. And better yet, it’s vegan! 

VEGAN PUMPKIN BREAD RECIPE
VEGAN PUMPKIN BREAD RECIPE

No one would ever guess this pumpkin bread is vegan. It’s so moist, fluffy, sweet and perfectly spiced with cinnamon, nutmeg and cloves. The bread slices beautifully once cooled, and it tastes better than the favored Starbucks pumpkin bread. I’m not kidding thereon one, I had several people tell me it had been better than Starbucks once they ate it!

Yes, this bread like most quick breads freezes alright . To freeze, cool completely first. Then, wrap it in wrapping , then wrap tightly in foil and freeze. You'll also freeze slices of it, wrapped well and placed during a large freezer bag. Confirm to label it so you don’t forgot what it is!

VEGAN PUMPKIN BREAD RECIPE

INGREDIENTS :
Wet Ingredients:

  • 1 tablespoon ground flaxseeds
  • 2.5 tablespoons water
  • 1 1/4 cups brown sugar
  • 1/2 cup canola oil
  • 1/4 cup soy milk
  • 15 ounces (1 1/2 cups) canned pumpkin puree

Dry Ingredients:

  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cloves

Topping:

  • 1/2 cup pepitas

INSTRUCTIONS :

  1. Preheat the oven to 350 degrees F and grease a loaf pan.
  2. In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your flax egg.
  3. In a large bowl, whisk together the pumpkin, brown sugar, canola oil, flax egg and soy milk until smooth.
  4. Add the flour, then sprinkle the baking soda, baking powder, salt, cinnamon, nutmeg and cloves on top of the flour. Stir with a large spoon or spatula, gently, until just combined. Do not over mix.
  5. Pour into the prepared pan and sprinkle the pepitas on top. Bake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.
  6. Let it cool in the pan for 10-15 minutes, then transfer the loaf to a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.

NUTELLA FUDGE BROWNIES

January 13, 2020
These Nutella Fudge Brownies are decadent little bars with a dense brownie on rock bottom , Nutella fudge within the middle and chocolate on top. You cannot fail with this chocolatey confection!

The brownie may be a modified version of this very fashionable brownie recipe on my site. They're so loved for 2 reasons – they're tasty and that they are super easy to form . In fact not one to form things simple for myself, I made a decision to switch the brownie. The opposite one involves oil and that I decided to undertake it with butter. I also made a couple of other changes to form this brownie more fudgy and a touch less cakey.

NUTELLA FUDGE BROWNIES
NUTELLA FUDGE BROWNIES

The brownie is topped with fudge. Nutella fudge. I really like all things Nutella. It always amazes me when Nutella actually makes it into a recipe and doesn’t just land straight in my mouth on an enormous fat spoon.

The fudge is straightforward to form by combining sweetened milk , butter, chocolate and Nutella. Everything is melted and combined on the stove before being cover the brownie.

NUTELLA FUDGE BROWNIES

INGREDIENTS :
BROWNIE:

  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 3/4 cup unsalted butter, melted (I use Challenge Butter)
  • 6 tbsp cocoa
  • 3/4 cup flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt

FUDGE:

  • 14 ounce can sweetened condensed milk
  • 1 1/2 cups (9 oz | 254g) chocolate chips
  • 1 cup chocolate-hazelnut spread, such as Nutella
  • 2 tablespoons unsalted butter, room temperature

TOPPING:

  • 1 cup (6 oz | 169g) chocolate chips
  • 1 tbsp shortening

INSTRUCTIONS :
TO MAKE THE BROWNIE:

  1. Preheat oven to 350°F (176°C). Grease a 9×9 baking pan or line it with parchment paper or aluminum foil, which you can use to remove the brownies from the pan when they are done.
  2. Combine the butter, sugar and vanilla extract in a medium sized bowl.
  3. Add eggs and mix until well combined.
  4. Combine flour, cocoa, baking powder and salt in another medium sized bowl.
  5. Slowly add dry ingredients to the egg mixture until well combined.
  6. Pour the batter into the pan and spread evenly.
  7. Bake for 18-20 minutes, or until a toothpick comes out with a few moist crumbs.

ONCE THE BROWNIE IS COOLED, MAKE THE FUDGE:

  1. Combine sweetened condensed milk, butter, chocolate chips and Nutella in a metal or glass bowl. Set the bowl over a pot of simmering water.
  2. Stir mixture until everything is melted and smooth, then spread evenly over the brownies.
  3. Set brownies in refrigerator to set.
  4. Once set, add chocolate chips and shortening for topping to a microwave safe bowl. Microwave on 15 second increments until the chocolate and shortening are melted and smooth.
  5. Spread chocolate into an even layer over the fudge.
  6. The chocolate should cool quickly and become firm. Cut into bars.
  7. Store brownies in an airtight container in the refrigerator. Brownies are best for 2-3 days, but should be ok for up to 4-5 days.

CHINESE GREEN BEANS WITH GROUND TURKEY

January 12, 2020
This Chinese Green Beans with Ground Turkey recipe is my readers’ favorite! This dinner is quick, flavorful, and healthy. I bet it'll be successful at your house!

I’ve mentioned that we sleep in San Francisco and are surrounded by AMAZING Asian cuisine, so we’re pretty picky about our Chinese food. Once I saw a few ground turkey fry recipes floating around, I assumed turkey in an Asian-inspired dish seemed peculiar, on the other hand I remembered having something similar that had ground pork instead. Pork. Turkey. What’s the difference, right?

CHINESE GREEN BEANS WITH GROUND TURKEY
CHINESE GREEN BEANS WITH GROUND TURKEY

I’m so glad I made a decision to undertake these Chinese Green Beans with Ground Turkey because this easy meal was delicious! To form it even better, it takes but half-hour to organize , making it one among my best recipes for busy days!

This green bean fry was born for weeknights. If you'll find Chinese long beans in your supermarket, those make the recipe taste even more authentic. If not, regular American green beans are perfect too. Just confirm they're fresh (not canned!) For an excellent result. If you don’t have fresh available, try frozen instead. However you create yours, I hope you're keen on this Asian ground turkey recipe.

CHINESE GREEN BEANS WITH GROUND TURKEY

INGREDIENTS :

  • 1 pound ground turkey
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons hoisin sauce
  • 1 teaspoon crushed ginger
  • 1 cup medium grain rice uncooked
  • 1 tablespoon sesame oil
  • 1 small bunch green onions sliced thin
  • 2 cloves garlic minced or crushed
  • 1 pound washed and trimmed green beans or Chinese long beans if available
  • 1 tablespoon soy sauce
  • 1 tablespoon seasoned rice vinegar

INSTRUCTIONS :

  1. Start rice cooking in lightly salted water.
  2. When rice is about 15 minutes from done, heat large skillet over high heat. Add sesame oil, and sauté green onions and garlic for about 2 minutes. Stir in ground turkey and sauté 3-5 minutes, until meat is mostly cooked. Crumble meat as much as possible.
  3. Stir in chili garlic sauce, hoisin sauce, and ginger. Add green beans and soy sauce, and stir to coat. Continue cooking over high heat for 7-9 minutes longer, stirring frequently, until beans are slightly tender.
  4. Stir in rice vinegar, and cook one minute longer. Serve over cooked rice.

SHRIMP WONTON CHIPS

January 12, 2020
Sweet and tender chunks of shrimp on a bed of crunchy fried wontons, these Shrimp Wonton Chips make the right appetizer or snack. 

If you're trying to find something easy to place together and a crowd pleaser, these Shrimp Wonton Chips are just the thing you have been trying to find . They're AMAZING and addictive! They're extra light and crunchy round the edges with mild and tender shrimp throughout. And therefore the scallion provides a pop of color also as a touch bite.

SHRIMP WONTON CHIPS

There are six simple ingredients within the shrimp filling: shrimp (duh), scallion, ground ginger, egg, salt and pepper. And what I LOOOVE about these shrimp chips there's no stuffing and no sealing of the wonton edges none of that mumbo jumbo. All you've to try to to is brush the wonton with the beaten egg and spread on the shrimp filling. 

The hardest and time-consuming part is that the frying and that is even a bit of cake since these babies take but 2 minutes to cook up. They're placed within the hot oil, shrimp side up and fried until rock bottom turns golden. Then they're flipped, shrimp side down, to end frying. This part literally takes 15 seconds!

SHRIMP WONTON CHIPS

INGREDIENTS :
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. ginger powder
  • 2 eggs
  • 1 lb. shelled raw shrimp, finely chopped and dried
  • 1/4 cup chopped scallion, greens only
  • 36 wonton wraps
  • Vegetable or corn oil for frying
INSTRUCTIONS :
  1. Preheat a large skillet with 1-inch deep oil on medium heat.
  2. In a medium bowl, combine shrimp, scallion, salt, pepper, ginger, and one egg. 
  3. Beat the second egg in a small bowl. Brush and even layer of the beaten egg over the surface of 12 wontons. Spread about 1 teaspoon of the shrimp filling on each wonton. 
  4. Carefully place a few wontons, shrimp side up, into the hot oil (3 or 4 wontons. Do not crowd). Cook until the bottom is golden, about 1 to 1 1/2 minutes. If your wontons cook too fast or take to long to fry up, adjust heat accordingly. Flip wontons over and fry for about 15 seconds to finish cooking the shrimp. Remove wonton chips to a drying rack or paper towel lined sheet pan. Repeat frying the remaining wontons.
  5. Continue assembling and frying wontons in batches of 12. Serve.
  6. Makes 36 wonton chips.

CHEESY GARLIC BREAD RECIPE

January 12, 2020
This homemade bread recipe has the right ratio of garlic, paprika, parsley, butter, parmesan, and mozzarella cheese to form this bread a favourite for all. It's easy to form , chesse-y, and therefore the perfect side for homemade spaghetti, or a simple fettucine alfredo with shrimp.

Make this World’s Best bread recipe as an appetizer, side, or simply once you are within the mood for a very good treat and luxuriate in the buttery, cheesy, garlic goodness that has become a loved treasure by all. 

CHEESY GARLIC BREAD RECIPE
CHEESY GARLIC BREAD RECIPE

This cheesy bread recipe is straightforward to form , delicious to taste, and is baked and prepared to serve in only a brief 10 minutes! So fast and straightforward. 

Every bread recipe differs. Some bread recipes just use garlic as their only spice, while others diversify and add Italian spices like oregano or basil.

CHEESY GARLIC BREAD RECIPE

INGREDIENTS :

  • 3/4 cup butter softened
  • 1 tablespoon fresh parsley finely chopped
  • 1/2 cup parmesan cheese
  • 1 tsp paprika
  • 1 tablespoons minced garlic
  • 1 tsp garlic powder
  • 1 loaf Italian bread cut into 1/2 inch slices
  • 1/2 cup shredded mozzarella cheese

INSTRUCTIONS :

  1. Preheat oven to 400 degrees
  2. In a small bowl, mix together butter, minced garlic, garlic powder, parsley, and parmesan cheese.
  3. Slice the Italian bread into 1/2 inch slices, and spread the butter mixture over each piece.
  4. Place on a baking tray.
  5. Sprinkle with a little paprika.
  6. Bake for 10 minutes until butter mixture is melted, and bread is slightly toasted.
  7. Remove from oven, and sprinkle with mozzarella cheese
  8. Turn oven to broil, and return bread to oven, broiling until cheese is melted, and edges are golden brown (1-2 minutes)

GRILLED CHICKEN PESTO PANINI

January 10, 2020
Grilled Chicken Pesto Panini is that the ultimate lunch. Ciabatta bread full of grilled chicken, pesto, avocado aioli, cheese, roasted tomatoes and it's pressed until perfectly crispy and therefore the cheese is melted and bubbly.

If you’re currently on a touch holiday vacation from work or school, gather up the ingredients and provides this panini a try because if you don’t, you’ll be sorry. 

GRILLED CHICKEN PESTO PANINI
GRILLED CHICKEN PESTO PANINI

The great thing a few panini is that you simply can stuff and fill them with all types of various ingredients. Yyou actually don’t need a recipe, per say, but rather you'll just accompany the flow and see what you've got available . As long as you set some cheese in there, you’ll be good to travel . The sky’s the limit. Plow ahead and make some masterpieces! 

If you’re trying to find a fast and straightforward lunch, I highly recommend this recipe. You don’t need to undergo the difficulty of creating your own pesto and aioli either, if you don’t have the time, just use store bought pesto and blend mayo with mashed avocado and call it each day .

GRILLED CHICKEN PESTO PANINI

INGREDIENTS :
For the grilled chicken:

  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 pound chicken breast cutlets
  • ½ teaspoon granulated garlic
  • ½ teaspoon granulated onion
  • 1 teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes

For the panini:

  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 pound mini tomatoes on the vine
  • 4 ciabatta rolls, split
  • 8 slices mozzarella cheese

For the pesto:

  • 2 cups fresh basil leaves
  • 2 garlic cloves
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon fresh lemon juice
  • ¼ cup grated parmesan cheese
  • ¼ cup pine nuts
  • ¼ to ⅓ cup olive oil

For the avocado aioli:

  • 1 large egg yolk
  • 2 garlic cloves
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon dijon mustard
  • 1 avocado, peeled and pitted
  • ¼ cup olive oil
  • 3 tablespoons vegetable oil
  • pinch of salt
  • few grinds of black pepper

INSTRUCTIONS :
  1. Preheat oven to 375°F.
  2. Heat an outdoor (or indoor stovetop) grill over medium-high heat. Place the chicken in a bowl and mix it together with the seasonings and oil until evenly coated. Grill the chicken for about 4 to 5 minutes on the first side, flip over and continue to grill for another 2 to 3 minutes or until cooked through. Transfer to a plate, cover loosely with foil and set aside.
  3. Cut the tomatoes in half and place on a baking sheet. Drizzle with the oil, salt and pepper. Toss to evenly combine. Roast in the oven for about 15 to 20 minutes, or until soft and slightly charred. Remove from oven and allow to cool down.
  4. To make the pesto: Combine all of the ingredients (except the oil) in the bowl of a food processor. Pulse a few times to chop it down. While the machine is running, slowly stream in the olive oil until the pesto is somewhat thick but still spreadable. Transfer to a small bowl and set aside.
  5. To make the avocado aioli: Combine all of the ingredients (except the olive oil) in the bowl of a food processor. Pulse until smooth and combined. While the machine is running (slowly stream in the olive oil until thick and the consistency of mayo. Transfer to a small bowl and set aside.
  6. To assemble the sandwiches: Split the ciabatta rolls. Spread one half with pesto and the other half with the avocado aioli. Place a slice of cheese on each half of bread. Then layer with the chicken, tomatoes, and more pesto on the chicken. Close them and then drizzle the tops with a bit of olive oil. Place (two at a time) on a hot panini press and press down on the top. Grill until hot and the cheese has melted. Cut in half and serve warm. Enjoy!

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