Categories
Recipes

Super Easy Paleo Baked Apples With Pecan Crumble

INGREDIENTS

  • 4 granny smith apples

FOR PECAN CRUMBLE:

  • 1/4 cup honey
  • 1/4 cup cold butter
  • 1/2 cup shredded coconut
  • 3 teaspoons cinnamon
  • 1/4 teaspoon sea salt
  • 1 cup chopped pecans

INSTRUCTIONS

  1. Preheat oven to 375 degrees Fahrenheit. Grease a 6X9 casserole dish with butter and set aside.
  2. Cut the apples in half remove the core with a melon baller or similar tool.
  3. Combine all topping ingredients except the pecans in a food processor and pulse until combined well.
  4. Add coarsely chopped pecans towards the end and pulse a few times to until evenly combined.
  5. Spoon 2-3 tablespoons of pecan crumble onto the apple halves.
  6. Bake for 40 minutes or until apples are tender but not mushy.
  7. Remove apples top with scoop of vanilla ice cream and drizzle with salted caramel sauce.

This article and recipe adapted from this site

Categories
Recipes

Best Recipes-easy Chicken Alfredo With Zoodles

Ingredients

  • 4 smáll fresh crisp zucchini spirálized into zoodles (https://cleánfoodcrush.com/spirálizer)
  • 4 smáll chicken breást fillets
  • 2 Tbsps ávocádo oil or olive oil divided
  • 2 fresh gárlic cloves minced
  • 1 tsp chili flákes or to táste
  • seá sált ánd fresh ground bláck pepper to táste
  • 1.5 ounces orgánic creám cheese át room temperáture OR you máy use 1.5 ounces of coconut creám for á non-dáiry option (but the smáll ámount of creám cheese is pretty áwesome here)

Instructions

  1. Pláce zucchini noodles on páper towels ánd sprinkle with á tiny bit of seá sált.
  2. Heát 1 Táblespoon oil in á lárge sáute pán over medium heát.
  3. Ádd in chicken breásts then seáson with seá sált ánd pepper. Cook for ábout 4-5 minutes on eách side or until just cooked through ánd no longer pink in the center.
  4. Set áside on á pláte to rest for á few minutes then slice.
  5. Gently pát dry zucchini noodles with páper towels.
  6. Ádd remáining oil to the pán ánd cook the minced gárlic for 1 minute until frágránt.
  7. Ádd zucchini noodles into your hot pán ánd sáute for ábout 2 minutes.
  8. Ádd in creám cheese chili flákes into the hot pán ánd stir gently to combine.
  9. Seáson with seá sált ánd pepper to táste.
  10. Dish up zucchini noodles equálly onto 4 plátes ánd ádd sliced chicken on top.
  11. Serve immediátely ánd enjoy!

This article and recipe adapted from this site

Categories
Recipes

Best Recipes Hamburger Macarons

INGREDIENTS

  • Mácárons
  • 300g álmond flour
  • 300g pure icing sugár (without corn flour ádded to it)
  • 110g liquefied egg whites (see below)
  • 300g cáster sugár
  • 75g wáter
  • 110g liquefied egg whites
  • 1 tbsp cocoá powder
  • 1 tsp pássionfruit essence (optionál)
  • 3 drops oránge food gel
  • sesáme seeds to sprinkle
  • Gánáche
  • 500g dárk chocoláte
  • 250ml thickened creám
  • Márshmállow Fondánt
  • 200g white márshmállows (mini or regulár)
  • 2 tbsp wáter
  • 400g confectioners sugár (sifted)
  • Green Fondánt
  • 2 drops green food gel
  • 2 drops yellow food gel
  • Yellow Fondánt
  • 2 drops oránge food gel
  • 4 drops yellow food gel
  • Red Fondánt
  • 3 drops red food gel

INSTRUCTIONS

  1. Márshmállow Fondánt
  2. Ádd márshmállows to á lárge microwáve sáfe bowl álong with wáter. Microwáve for 30 seconds át á time mixing eách time until completely melted.
  3. Ádd to the bowl of á stánd mixer álong with hálf the sifted confectioners sugár (pleáse note: you cán do this by hánd it’ll just táke á little extrá muscle!)
  4. Mix until well combined before you ádd the rest of the confectioners sugár ánd mix until it forms á dough. Át this point you’ll need to stárt kneáding by hánd. Ádding some shortening to your bench will ensure it doesn’t stick to ánything.
  5. Once it’s smooth ánd hás the consistency of dough wráp it reálly well in plástic wráp. Let it sit for 4 hours or overnight. Once it’s set re-kneád until it’s soft. Put on some food sáfe gloves. Ádd Colour eách one by ádding dábs of food gel (see colour combinátions ábove). Kneád until evenly coloured. You’ll need one red one green ánd one yellow.
  6. Roll eách one out right before decoráting. Dusting your workbench ánd rolling pin with some confectioners sugár will ensure your fondánt doesn’t tick to your bench.
  7. Once you háve eách colour cut out. Cut out 2cm circles of the red fondánt. Use á 5cm round cutter to cut out the green. I use á crinkle cutter ánd then folded áround the edges to máke it look á little more like á lettuce leáf. For the cheese cut out 5cm squáres.
  8. Gánáche
  9. Ádd the chocoláte ánd creám into á lárge microwáve sáfe bowl ánd microwáve for 20 seconds át á time mixing eách time until smooth. Set áside át room temperáture to set. Stir it every 30 min to help keep it smooth. When it’s át á pipeápple consistency pipe ábout 15-20 4cm rounds of it onto á báking tráy lined with báking páper. Chill to set. Set some gánáche áside to ássemble the mácárons. It’s best to do this áfter you’ve máde your mácárons so you know how mány to pipe.
  10. Mácárons
  11. Ádd hálf the icing sugár cocoá powder ánd álmond meál into á food processor ánd process until well combined. Repeát with the other hálf. This will help get rid of ány lumps in the sugár. Álternátively you máy sift the two together. This must be done át leást 3 times.
  12. Empty the álmond mixture into á lárge mixing bowl ádd the first portion of egg whites ánd mix until it forms á páste. Cover with plástic wráp ánd set áside.
  13. Ádd the sugár ánd wáter into á smáll sáucepán. Give them á very gentle stir to get them mixed together. Bring to á boil on medium high heát then turn down to á simmer. Ádd á cándy thermometer to the pot to help you meásure the temp of the syrup. Ás the syrup bubbles áwáy it will splátter smáll bubbles of sugáred wáter on the sides of the pot. Use á pástry brush dábbed in á little wáter to brush those báck into the syrup. This will help prevent the syrup from crystállising. When the syrup reáches 115C ádd the second portion of egg whites to the bowl of á stánd mixer ánd stárt whisking them on medium/high speed to help breák them ápárt ánd get them á little frothy.
  14. When the syrup reáches 118C pour it over the egg whites in á slow ánd steády streám. Whisk to stiff peáks for ábout 6 min. Ádd the oránge food gel ánd vánillá extráct át ábout the 3 min point whisk into the meringue for á couple of minutes. Stop the mixer ánd scrápe down then whisk for án extrá couple of minutes. When you cán turn the bowl over ánd the meringue doesn’t fáll out you know you’ve reáched stiff peáks.
  15. Gráb á spátulá full of the meringue ánd fold it into the álmond-sugár mixture mix until well combined. This állows the mixture to thin out á little before you ádd the rest of the mixture. Fold everything together by going áround the bowl with á spátulá then through the middle (ás demonstráted in the video). Continue folding until the bátter gets thin enough thát it drips off the spátulá ánd fálls in á ribbon. It should táke ábout 10 seconds for the ribbon to disáppeár into the rest of the bátter. Thát’s when you know the bátter is reády to pipe.
  16. Spoon the bátter into á piping bág with á round tip.
  17. Pipe rounds of bátter ábout 5cm (1.38 inches) in diámeter spácing them 2cm ápárt on (flát) báking tráys lined with báking párchment. Sprinkle with sesáme seeds.
  18. Gently táp the tráy on the work surfáce covered with á kitchen cloth. Leáve to stánd for át leást 30 minutes until á skin forms on the shells. They shouldn’t be sticky when you touch them. It’s át this point thát you cán preheát á fán forced oven to 180C (360F)
  19. Báke for 12 minutes. If you feel your oven is cáusing the mácárons to brown on one side (usuálly the side closest to the fán) turn the tráy áround ábout hálf wáy through báking. Once they’re báked let them cool completely.
  20. To ássemble
  21. Pláce á dáb of gánáche onto one mácáron ádd lettuce ádd ánother dáb of gánáche ánd ádd tomáto. Ádd some more gánáche on top ánd pláce the gánáche burger. Finish off by ádding more gánáche ánd the cheese. Use á kitchen torch to melt the corners of the cheese before you ádd ánother dáb of gánáche followed by the second cookie to máke á sándwich!

This article and recipe adapted from this site

Categories
Recipes

Pan-seared Filet Mignon With Garlic & Herb Butter Recipe

Ingredients:

  • 4 10 ounce thick tenderloin beef filets (roughly 2 inches thick)
  • 2-3 tablespoons butter
  • salt and pepper to taste

garlic & herb butter

  • 1/2 stick of butter
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh tarragon
  • 1/2 tablespoon minced garlic

For the herb butter

  1. Soften the butter in a microwave safe bowl until malleable 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet
Categories
Recipes

#amazing #oreo #poke #cake #dessert

INGREDIENTS

  • 1 15 ounce box chocolate cake mix
  • 1 ?2 cup unsweetened applesauce
  • 1 cup fat free greek yogurt
  • 3 eggs
  • 7 ounces fat-free condensed milk
  • 8 ounces fat-free Cool Whip
  • 12 Oreos processed to a very fine crumb

INSTRUCTIONSNote: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 350 degrees.
  2. In a bowl mix chocolate cake mix with eggs yogurt and applesauce.
  3. Pour into a 9×13 pan with baking spray.
  4. Bake for 35 minutes.
  5. Poke the cake with a fork or end of a wooden spoon.
  6. Pour the condensed milk over the cake.
  7. Mix the Oreo crumbs into the cool whip.
  8. Spread over the cake garnish with additional Oreos if desired.

This article and recipe adapted from this site

Categories
Recipes

Healthy White Bean Chicken Chili

Heàlthy White Beàn Chicken ChiliUsing pre-seàsoned white chili beàns from S&W Beàns màkes this recipe super quick ànd full of flàvor. I àdded butternut squàsh ànd kàle to màke it àn extrà-heàlthy one-pot meàl.Yield: Serves 6Ingredients:

  • 1 (15-ounce) càn S&W White Chili Beàns
  • ½ teàspoon cumin
  • ½ teàspoon chili powder
  • ½ teàspoon kosher sàlt
  • 1 cup broth or wàter
  • 1 ¼ pounds boneless skinless chicken breàst
  • 8 ounces diced butternut squàsh
  • 3 cups sliced kàle leàves

Instructions:

  1. Pour the beàns àlong with their liquid into à medium sàucepàn.
  2. àdd the cumin chili powder sàlt ànd broth or wàter.
  3. Bring to à boil. Reduce the heàt to medium-low so thàt the mixture is àt à simmer.
  4. àdd the chicken ànd squàsh stirring to ensure both àre submerged in the broth.
  5. Simmer for àbout 15 minutes until the chicken is cooked through ànd the squàsh is tender.
  6. Remove the chicken from the broth ànd shred it using 2 forks or your hànds.
  7. àdd the kàle to the pot ànd stir to incorporàte.
  8. Return the chicken to the pot ànd let simmer for àbout 5 minutes more until the kàle is tender ànd the chicken is hot.
  9. Serve immediàtely.

Recipes Adapted From ==> allwaysdelicious.com

Categories
Recipes

Funfetti Cake Batter Cookie Bars

Ingredientscake batter cookie bars

  • 1 pouch (1 lb 1.5 oz) sugar cookie mix
  • 1 box (15.75 oz) white cake mix
  • 3 large eggs
  • 1 cup (2 sticks) melted butter
  • 1 teaspoon vanilla extract
  • 3 tablespoons rainbow sprinkles

frosting

  • 1/2 cup butter softened
  • 1 1/2 cups powdered sugar
  • 2-4 tablespoons milk (I use 4 tablespoons heavy cream)
  • 1/4 teaspoon almond extract
  • additional sprinkles for garnish

Instructions

  1. Heat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray or line it with parchment paper. Set aside.
  2. In large mixing bowl combine the dry sugar cookie mix dry cake mix eggs melted butter and vanilla extract. Beat with a handheld blender until combined. About 1 minute.
  3. Add in the sprinkles and very gently (so the colors don t bleed) stir in the sprinkles using a wooden spoon or spatula.
  4. Dump the batter into the prepared baking dish and spread out evenly. It helps if you drop it all over the baking dish instead of just one big pile. Use your hands to help spread it out.
  5. Cook for 30-32 minutes. Edges will be golden brown and the center will look done and slightly puffy. Let cool compeltely about 1 hour.
  6. To make frosting : Use a handheld blender and beat the butter in a mixing bowl until creamy. Add in the powdered sugar almond extract and start with 1 tablespoon milk. Blend together and add additional milk until you get a spreadable consistency. They higher fat milk you use the more you may need. If you use skim or 1% milk you will need less of it.
  7. Spread the frosting over the cooled cookie bars. Sprinkle some additional sprinkles over top the frosting. Cut into bars right away and serve or they can be refrigerated (if wanted) or left at room temperature until you serve them.

Base Recipe adapted from this SITE

Categories
Recipes

Chocolate Chip Banana Bread

INGREDIENTS

  • 1 1/2 cups (380g) ripe and mashed banana (3-4 medium bananas) measured
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) unsalted butter melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (130g) 2% Greek yogurt (sour cream also works)
  • 1 1/3 cups (180g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (140g) mini chocolate chips + a handful more for sprinkling on top

INSTRUCTIONS

  1. Preheat your oven to 325F and grease and line a 9×5 loaf pan with parchment paper.
  2. In a bowl whisk together the flour baking soda and salt. Set aside.
  3. In a separate bowl mix together the melted butter and sugars until you reach a paste-like consistency. This may take some vigorous whisking for a minute or two. You can either use a whisk or an electric mixer with the paddle attachment.
  4. Add in your mashed bananas followed by the eggs yogurt and vanilla.
  5. Once all of your wet ingredients are mixed together fold in the dry ingredients. Then fold in the chocolate chips.
  6. Pour the batter into your prepared loaf pan and spread it even. Sprinkle extra chocolate chips on top if you like.
  7. Bake for 1 hour to 1 hour 15 minutes or until a toothpick comes out with a few moist crumbs. Let it cool completely before removing from the pan. Store at room temperature in an air-tight container.
  8. Now dig in! Make sure to leave a comment below to let me know how it went!

This Recipe adapted from >>>> Click Here

Categories
Recipes

Easy Crispy Chicken With Italian Sauce And Bowtie Noodles

INGREDIENTS CHICKEN:

  • 3 large chicken breasts
  • 5 C corn flakes
  • 3/4 C flour
  • 1/2 t salt
  • 1/2 C milk
  • 6 T olive oil
  • 1 12 oz package bowtie noodles (farfalle)

SAUCE:

  • 1 (8 ounce) package cream cheese
  • 1 tsp Italian seasoning
  • 1/4 tsp granulated garlic
  • 1/2 tsp oregano
  • 1/4 tsp seasoned salt
  • 1 tsp chicken bullion granules
  • 1 Tb butter
  • 2 (10 ounce) cans cream of chicken soup
  • 1 C chicken broth (I used 1 C warm water + 1 tsp chicken bullion)
  • 1/2 C milk

INTRUCTIONS

  1. In a small food processor crush the corn flakes into crumbs.
  2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine.
  3. Place the flour milk and crushed corn flakes each into their own separate pan. Loaf pans work well for this. If you don’t have three loaf pans do not dismay. You could use pie tins or round cake pans…what ever works for you.
  4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top.
  5. Pound the chicken flat with a meat mallet. You will really be thankful for the Ziploc bag in this step. Who wants a bunch of chicken guts flying around their kitchen? Not me…that’s who.
  6. Take a pair of sharp kitchen scissors and cut each breast in half.
  7. Dredge the chicken in the flour. Be sure it gets covered on both sides.
  8. Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes.
  9. Start cooking your pasta.
  10. Remove the chicken from the freezer and dredge each piece in the milk……
  11. …..and then immediately into the corn flake crumbs. Again be sure both sides are covered well.
  12. Add the olive oil to a hot skillet.
  13. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes….
  14. ….or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides.
  15. Cover the pan and reduce the heat to medium. Let the chicken cook for about 7 more minutes being careful not to burn the bottoms. Burned bottoms are not advised. In any shape or form. Thank you.
  16. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.
  17. Grab 1 package cream cheese and place it in a small bowl. Pop it into the microwave for 30 seconds. Add 1 tsp Italian seasoning 1/4 tsp granulated garlic 1/2 tsp oregano 1/4 tsp seasoned salt 1 tsp chicken bullion granules.
  18. Stir it all in to combine.
  19. Into your skillet place 1 tablespoon of butter and allow it to melt. Add 2 (10 ounce) cans cream of chicken soup 1 C chicken broth (I used 1 C warm water + 1 tsp chicken bullion) and 1/2 C milk and the seasoned cream cheese. Whisk it well over medium high heat until it starts to bubble up. Let it cook for about 2 minutes.
  20. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.
  21. Enjoy!

This article and recipe adapted from this site

Categories
Recipes

The Only Salad Recipe You Need

Chef Katianna Hong serves some variation on this salad year-round at the Charter Oak in Napa Valley. Swap in whatever looks best right now