Italian Lemon and Olive Oil Cake

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(makes one 9 ½-inch cake)


For the cake:
1 3/4 cups (225 g) “00” flour  or cake flour
2 teaspoons baking powder
Pinch of salt
1 cup (200 g) granulated sugar
Zest of 4 organic lemons
3 eggs
1/4 cup (60 ml) lemon juice (from 1-2 lemons)
Scant 1 cup (250 g) whole-milk plain yogurt
2/3 cup (150 ml) extra virgin olive iil (Taurino's Polaris brand if you have it)

About ¼ cup powdered sugar to sprinkle on top of the cake
Strawberries or raspberries to garnish (optional)



Preheat the oven to 375°F and grease a 9 1/2 cake pan with olive oil, then dust it with flour.

Sift together the flour, baking powder and salt and set aside. Add the zest to the granulated sugar and rub together to infuse the sugar with the zest’s lemon flavor. Using a stand mixer with a whisk attachment, beat on medium-high speed the sugar and eggs until the mixture has lightened in color and doubled in size, 2-3 minutes. On low speed, whisk in the lemon juice and yogurt. Add the olive oil, pouring slowly so that flows in a stream. Mix in until it is combined. On the lowest speed, stir in the flour mixture only until combined.  Pour the batter into the prepared cake pan and bake for 40-50 minutes. (A toothpick inserted in the middle will come out with a few moist crumbs.)

Remove from the oven and cool for 20 minutes. Remove from the cake pan and cool completely.  Dust with powdered sugar and garnish with strawberries and/or raspberries. Buon Appetito!

Source: http://foodloversodyssey.typepad.com/my_weblog/2013/04/lemon-olive-oil-cake-from-puglia.html

Strawberry and Graham Cracker Icebox Cake

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Ingredients

  • 3 1/2 cups heavy cream
  • 1/2 cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • 2 pounds fruit, peeled and sliced, about 4 cups
  • 25 to 30 graham crackers, from about 4 sleeves 
  • 2/3 cup chopped nuts or additional fruit, to garnish


Equipment

  • Stand mixer, hand mixer, or large whisk
  • Spatula
  • 9x13-inch baking dish
  • Plastic wrap


Instructions

  • Beat the cream until it holds stiff peaks: Combine the powdered sugar, vanilla, and salt with the cream in the bowl of a stand mixer (or large mixing bowl). Beat on low, then high, until the cream holds stiff peaks. You can do this with a stand mixer, hand mixer, or whisk.
  • Divide the cream into 4 parts: Use a spatula to evenly divide the cream into four quadrants.
  • Smear a spoonful of cream in the bottom of the baking dish: Smear just a small spoonful of cream in the bottom of the dish. This will hold your first layer of graham crackers in place.
  • Cover the bottom with graham crackers: Lay down a full layer of graham crackers in the dish, breaking some down the middle if necessary to form a full layer.
  • Spread whipped cream on top of the crackers: Gently spread 1/4 of the cream (one whole quadrant) on the crackers.
  • Spread 1/3 of the fruit on the cream: Lay about a third of the fruit (1 1/3 cups) on top of the cream.
  • Top with a second layer of crackers: Top with another full layer of crackers, again breaking some if necessary to make a layer that fits snugly in the dish.
  • Top with cream and fruit: Top this second layer of crackers with another 1/4 of the cream and another third (1 1/3 cups) of fruit.
  • Top with a third layer of crackers: Add another full layer of graham crackers.
  • Top with cream and fruit: Top with another quarter of the cream and the remaining fruit. At this point you'll have three layers of graham crackers, three layers of cream, and three layers of fruit.
  • Top with a final layer of crackers and cream: Add a fourth layer of crackers and the final quarter of the cream. Spread gently or swirl the cream.
  • Garnish the cake: Sprinkle chopped nuts or fruit on top of the cake.
  • Cover with plastic wrap and refrigerate: Cover loosely with plastic wrap and refrigerate for at least 2 hours or overnight. The cake is ready when a knife inserted in the center goes in easily and comes out with soft crumbs. Refrigerate any leftovers.

Healthy Mojito Fruit Salad (non alcoholic)

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Serves a crowd


Ingredients:

  • 4 cups chopped watermelon
  • 1lb strawberries, chopped
  • 6oz raspberries
  • 6oz blueberries
  • 1/4 cup packed mint, chopped (NOT 1/4 cup chopped mint)
  • 1/4 cup fresh lime juice (about 3 limes)
  • 3 Tablespoons powdered sugar


Directions:

Add watermelon, strawberries, raspberries, blueberries, and mint in a large bowl. Stir together lime juice and powdered sugar in a small bowl then pour over fruit and berries. Gently toss with a spatula then let sit in the refrigerator for at least 15 minutes before serving to allow the natural juices in the fruit to start coming out.

Source: http://iowagirleats.com/2014/06/04/mojito-fruit-salad-non-alcoholic/

Sticky Bourbon Chicken with Rice

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INGREDIENTS


1½ lbs. chicken thighs (I used boneless skinless - delish!)
½ cup low sodium soy sauce
¼ cup oil
¼ cup vinegar
¼ cup bourbon
¼ cup brown sugar
1 tablespoon crushed or sliced ginger (fresh, not dried)
4 cloves crushed garlic
4-5 green onions, cut into thirds or sliced
1 cup uncooked basmati rice


INSTRUCTIONS

  • THE NIGHT BEFORE: Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl. Whisk until combined. Place the chicken in a baking dish (a casserole pan or something with high sides) with lid and pour the sauce over the chicken. Toss in the ginger, garlic, and half of the green onions. Cover and marinate overnight (or for as many hours as you have before baking).
  • THE DAY OF: Preheat the oven to 350 degrees. Uncover the chicken and bake directly in the marinade for 45 minutes, basting the chicken with the sauce periodically and/or turning the pieces upside down to get them baking in the sauce on both sides. Cook the rice according to package directions.
  • When the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. Remove and serve whole or cut, with extra sauce and scallions, over the rice.

Watermelon, Feta, and Mint Skewers

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Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 12-24 skewers (depending on size)


Ingredients

4 oz feta cheese, in a block (I used low-fat)
1/4 of a large watermelon, cubed into bite-sized pieces
mint leaves
skewers
balsamic for drizzling


Instructions

Cube the watermelon into bite sized pieces.
Cube the block of feta.
To assemble, stack the feta and watermelon with a mint leaf in between. Using a skewer or toothpick, skewer the stack.
For added flavor, I used a reduced balsamic vinegar drizzle. This is entirely optional but also entirely delicious so that’s your call. To make the drizzle, add ½ cup balsamic vinegar to a small saucepan and reduce for 3-5 minutes until thickened. Drizzle over the skewers.

Source: http://bitesofbri.com/2014/05/watermelon-feta-mint-skewers/

Simply Chicken-Fried Steak

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Serves 4


Ingredients:

4 Tenderised steaks
2 large eggs mixed with 3tbsn milk
2 cups flour seasoned with 2tsp salt and 2tsp paprika
oil, for frying
fresh lemon juice for serving


Directions:

Heat a large frying pan/skillet and add 2tbsn oil.
Place the eggs and the flour in two separate shallow bowls/plates.
Place the steak first in the flour, then dredge in egg and then again in flour.
Fry for +- 2-3 minutes per side until crisp and golden.
Remove from the pan and drain on kitchen paper.
Serve with fresh lemon juice (or cheese sauce if desired).

Salted Dulce De Leche Bars

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Makes 1 (8”x 8”) pan


Ingredients:

1 3/4 cups all purpose flour
1 1/2 cups rolled oats, lightly toasted
1 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon crushed sea salt
3/4 cup (1 1/2 sticks) plus 2 tablespoons cold unsalted butter, cut into small cubes
1 cup dulce de leche, warmed
garnish:
1/2 cup chopped butterscotch chips
1/4 – 1/2 teaspoon sea salt flakes


Directions:

1. Preheat oven to 350˚F.
2. Place flour, oats, sugar, cinnamon, and crushed sea salt into a bowl and whisk together. Cut in butter with a pastry knife or your fingers until a fine, mealy texture forms.
3. Press 2/3 mixture into an 8”x 8” baking pan, lined with parchment. Top with dulce de leche, spreading to create and even layer.
4. Top dulce de leche with remaining oat mixture and finish with a sprinkle of butterscotch and sea salt flakes.
5. Bake bars for 22 to 27 minutes or until lightly browned. Remove from oven and allow to cool for at least 30 minutes before cutting and serving.

Source: http://www.spoonforkbacon.com/2013/11/salted-dulce-de-leche-bars/

Roasted Garlic Hummus

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Yield: Serves 6 Prep Time: 30 mins


Ingredients:

2 Medium Heads of Garlic
1 Tablespoon Olive Oil
1 (19 Ounce) Can Garbanzo Beans, Drained
Juice of 1/2 Lemon
3 Tablespoons Sesame Tahini Paste
Salt & Pepper
1/2 Teaspoon Red Pepper Flakes
1/4 Cup Water
Topping:
Toasted Pumpkin Seeds or Chopped Chives or Parsley
To Serve:
Whole Grain Chips or Mixed Crudites


Directions:

Preheat oven to 400 degrees F.
Slice off the top of the pointed end of each head of garlic, and place the garlic in a small casserole dish.
Drizzle with the oil, cover with foil, and bake until the garlic is soft, about 30 minutes.
Place the garbanzo beans, lemon juice, sesame paste, salt, pepper, red pepper flakes in a food processor and pulse.
Squeeze the garlic into the food processor and pulse again until blended.
Drizzle in enough water until the texture is light and fluffy.
Taste, and adjust seasonings as needed.
Place the hummus in a serving bowl and top with pumpkin seeds or chopped fresh herbs.
Serve with whole grain chips or crudites.

Source: http://reciperebuild.com/recipes/appetizers/roasted-garlic-hummus/

Zucchini, Feta, and Spinach Fritters with Garlic Tzatziki

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INGREDIENTS


For the Garlic Tzatziki:

  • 1½ cups greek yogurt
  • 4 cloves garlic
  • 1 small cucumber, peeled and chopped
  • 2 teaspoons olive oil
  • Juice of ½ lemon
  • 2 tablespoons dill
  • Kosher salt, to taste

For the Zucchini, Feta, and Spinach Fritters:

  • 2 medium zucchini, grated
  • 3 handfuls baby spinach, chopped
  • ½ cup feta cheese, crumbled
  • ¼ cup minced fresh herbs (dil, mint, and oregano are my favorites to use here)
  • 3 large eggs, lightly beaten
  • 2 scallions, minced
  • 2 cloves garlic, minced
  • ⅓ cup all purpose flour
  • ½ teaspoon baking powder
  • Salt and black pepper, to taste
  • Olive oil, for frying


DIRECTIONS
In a blender or food processor, combine all of the tzatziki ingredients. Blend until smooth. Refrigerate until ready to use.
Place the grated zucchini in a fine mesh strainer over a bowl. Sprinkle with 1 teaspoon salt to draw out the liquid and let sit for 10-15 minutes. Then, wring all of the liquid out using your hands and set aside.
In a large bowl, combine the zucchini, spinach, feta, herbs, eggs, scallions, and garlic. Stir to mix well. Then, sprinkle in the flour and baking powder, a bit at a time, until it all is incorporated and holding together.
Heat about ¼ cup olive oil in a skillet over medium heat. Once warmed, drop 3 scoops of batter into the skillet. (Aim for about 3 tablespoons worth of batter, each) After about 30 seconds, flatten them out a by pressing them down gently with a spatula. Pan fry for about 3 minutes, and then flip to fry the other side for an additional 3 minutes, or until golden brown.
Place the fritters on a paper towel lined plate to absorb excess oil, and serve warm with the Garlic Tzatziki!

Source: http://blog.hostthetoast.com/zucchini-feta-spinach-fritters-garlic-tzatziki/

John Legend's Macaroni and Cheese

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INGREDIENTS

4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
Coarse salt and freshly ground pepper
3 cups elbow macaroni
2 (12-ounce) cans evaporated milk
1/3 cup skim milk
2 large eggs
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
2 (8-ounce) packages extra-sharp cheddar cheese, grated
1 (8-ounce) package Monterey Jack cheese, grated
Paprika, for sprinkling


DIRECTIONS

STEP 1
Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
IN THIS STEP: How to Cook Pasta
STEP 2
In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.
STEP 3
Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

Source: http://www.marthastewart.com/348566/john-legends-macaroni-and-cheese

Chocolate Chip Cookie & Oreo Fudge Brownie Bar

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Ingredients:


2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, at room temperature
1 cup sugar
3/4 cup dark brown sugar
2 eggs
1 tablespoon vanilla
1 bag semi-sweet chocolate chips
1 package double stuffed Oreos
2 boxes of your favorite brownie mix - I chose Ghirardelli Double Chocolate
1/4 cup hot fudge


Directions:

Preheat your oven to 350 degrees.

Butter a 9x13 baking dish, then line with parchment paper and generously butter the paper.

In a small bowl, combine flour, baking soda, and salt. Whisk together and set aside.

In a large bowl, cream butter and sugars. Using an electric mixer, beat on medium speed for approximately four minutes. Add in the eggs and vanilla. Lower the speed, and gradually mix in the flour, until just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of the prepared dish. Top the cookie dough with a layer of Oreos.

Next, prepare brownie mixes according to package directions. Mix in hot fudge sauce. Pour brownie batter over the cookie dough and Oreos, and spread evenly. Bake for 45 minutes. Let brownies cool completely before cutting. Serve with additional hot fudge topping if desired.

Source: http://abitchinkitchen.blogspot.co.nz/2011/12/chocolate-chip-cookie-oreo-fudge.html

Vegan Lentil Burgers

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Ingredients
3/4 cup brown lentils, rinsed, strained and picked through
1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
2 teaspoons extra-virgin olive oil
1 large red onion, half finely chopped and half thinly sliced
Juice of 1/2 lemon
Kosher salt
8 ounces fresh baby spinach
2 large cloves garlic, minced
Freshly ground black pepper
1/2 teaspoon ground cumin
1 cup whole-wheat breadcrumbs
1/2 cup walnuts, toasted and finely chopped
Cooking spray
6 whole-grain vegan hamburger buns
Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional


Directions
Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.

Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.

Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.

Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.

Source: http://www.foodnetwork.com/recipes/food-network-kitchens/vegan-lentil-burgers.html

Low Carb Coconut Chcocolate Bars Snacks

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Ingredients

  • 1 cup unsweetened, shredded coconut
  • 1 packet of stevia
  • 1 teaspoon vanilla extract
  • ⅓ cup coconut cream
  • 3 tablespoons coconut oil
  • 2 tablespoons unsweetened cocoa powder


Instructions

Mix shredded coconut with coconut cream,1/2 of the vanilla extract and ½ packet of stevia and blend well with a spatula or a spoon
Place the shredded coconut mixture on a small cookie sheet lined with parchment paper
Shape it into a flat rectangle about 4 inches by 6 inches and 1 inch thick (measurements may vary) You can aid yourself with kitchen wrap to accomplish this.
Place in the freezer for 2 hours, until frozen solid
Remove from the freezer and cut into 5 bars
In the meantime you will prepare the chocolate coating:
Melt coconut oil in a small sauce pan until liquified
Add cocoa powder remaining stevia and vanilla extract to the coconut oil
Mix well on low heat for about 2 minutes, until all ingredients are well blended
Let cool to room temperature, but still liquid
Now dip the bars in the cocoa mixture, and turn to all sides to coat evenly. It helps if the bars are frozen solid so they won't break.
Place bars back on the cookie sheet
When all bars are all coated put in the refrigerator to harden.
The bars can be kept in the fridge for harder consistency or at room temperature for softer.
Cacao will melt if kept at a temperature too high.

Source: http://thenourishedcaveman.com/coconut-chcocolate-bars-low-carb-snacks

Bacon-Wrapped Jalapeño Hot Dogs

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These hot dogs are a hit at barbecues! Easy to make and bursting with flavour. Keep a few jalapeño seeds on the peppers for more heat.
Author: Chelsea
Recipe type: Hot Dogs
Serves: 6


INGREDIENTS

2 Tbsp butter
2 onions, sliced into strips
6 hot dogs
2 jalapeños, seeded and sliced
6-12 slices of bacon
6 hot dog buns
Cheddar cheese, shredded
Guacamole



INSTRUCTIONS

Line a baking sheet with aluminum foil and place a wire rack on top. Set aside. Preheat oven to 400 degrees.
Melt butter in a skillet over low heat, then add onions. Cook, stirring often, until onions are soft and browned, about 30 minutes.
To wrap the hot dogs: place a line of sliced jalapeños along one side of a wiener and carefully wrap with bacon. Use toothpicks to secure in place.
Place hot dogs on the wire rack and bake until bacon is cooked, 15-20 minutes. For crispier bacon, broil on high for the last 2-3 minutes.
Remove toothpicks and serve with caramelized onions, shredded cheese and guacamole.

NOTES

I used jumbo hot dogs and needed two strips of bacon per hot dog to cover the whole thing. If you're using regular, smaller dogs, you may only need one strip (but come on, more bacon = better).

Source: http://portandfin.com/bacon-wrapped-jalapeno-hot-dogs/

Ginger Chicken Stir-Fry with Asparagus

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Ingredients

1 1/4 lbs boneless skinless chicken breast, diced into 1-inch pieces
4 1/2 tsp canola oil, divided
1 lb asparagus, end portions trimmed and remainder diced into 1 1/2-inch pieces
1 small yellow onion, sliced into thin strips
8 oz button mushrooms, sliced*
1/4 tsp red pepper flakes, then more for garnish if desired
1 Tbsp peeled and finely grated fresh ginger
4 cloves garlic, minced
3/4 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
1/4 cup honey
2 Tbsp cornstarch
Salt and freshly ground black pepper



Directions

In a 12-inch non-stick wok (or large and deep non-stick skillet), heat 1 1/2 tsp canola oil over moderately high heat. Once oil is hot, add diced chicken and season lightly with salt and pepper. Sauté until cooked through, tossing occasionally, about 6 to 7 minutes. Pour chicken onto a large plate and set aside.
Return wok to burner, reduce to medium-high heat, add remaining 1 Tbsp canola oil. Once oil is hot, add asparagus, yellow onion and mushrooms, and red pepper flakes and sauté until tender-crisp, about 4 - 5 minutes, adding in garlic and ginger during the last 1 minute of sautéing. Meanwhile, in a mixing bowl (or in a 2-cup liquid measuring cup) whisk together chicken broth, soy sauce, honey and cornstarch until well blended.
Pour chicken broth mixture into skillet with veggies, season with salt and pepper to taste, and bring mixture to a light boil, stirring constantly. Allow mixture to gently boil, stirring constantly, until thickened, about 1 1/2 minutes. Toss chicken into mixture and serve warm over white or brown rice, sprinkled with additional red pepper flakes if desired (note that this is best served immediately as the liquids from the veggies will begin to break down and thin the sauce).

Source: http://www.cookingclassy.com/2014/04/ginger-chicken-stir-fry-asparagus/

Spaghetti with Creamy Broccoli Pesto

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Spaghetti with Creamy Broccoli Pesto is great for kids—especially since they don't have to know it's full of good-for-them broccoli.


Ingredients:

Salt and pepper
1 pound broccoli, stems and florets chopped into 1-inch pieces
1 pound spaghetti
1/4 cup olive oil
1 clove garlic, chopped
1/2 cup heavy cream
1 cup grated Parmesan


Preparation

1. Bring a large pot of salted water to boil. Add broccoli and cook until soft, 7 to 9 minutes. Remove with a slotted spoon to a food processor. Add spaghetti to pot and cook until al dente, about 10 minutes or as package label directs.
2. Add olive oil and garlic to broccoli and process until smooth. Transfer to a large bowl and stir in heavy cream and Parmesan. Season with salt and pepper.
3. Drain pasta, reserving 1 cup of cooking water. Mix pasta with broccoli pesto, adding pasta water 1 Tbsp. at a time if pesto is too dry. Serve, passing additional Parmesan if desired.

Source: http://www.myrecipes.com/recipe/spaghetti-creamy-broccoli-pesto-50400000129755/

Pan-Seared Scallops with Herb Butter Sauce

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Ingredients


SCALLOPS

1lb dry bay scallops
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
kosher salt and fresh black pepper to taste
SAUCE

3 tablespoons unsalted butter
1 medium shallot finely diced
1/4 cup dry white wine
1/8 cup finely chopped fresh chopped tarragon
1/8 cup finely chopped fresh chopped chives
1/4 teaspoon lemon zest
kosher salt and freshly ground black pepper
2 to 3 lemon wedges reserved for serving


Directions

Remove the tough muscle from the side of the scallop. Some scallops are sold with this already removed.
Sprinkle scallops on both sides with salt and pepper.
Heat a skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter. Heat until decently hot.
Pat the scallops dry once more, then add onto the pan in a single layer. Do not over-crowd. Let sear for 1 to 1 minutes.
Using tongs, turn the scallops and let sear until the other side is equally browned (another 1 to 2 minutes). Scallops should be almost firm to the touch when done.
Remove the scallops from the pan onto a plate, and set aside to keep warm.
Return the pan to the stove and lower the heat to medium. Add 1/2 tablespoon of butter and the shallots. Sauté for about a minute.
Add the wine and simmer until reduced by half.
Add the herbs and lemon zest, then reduce the heat to low.
Add the remaining butter, and whisk constantly until all the butter is melted.
Return the scallops briefly to the pan, and gently roll them in the sauce.
Taste the sauce, and add more salt and pepper to taste.
Serve with arugula or lettuce and lemon wedges.
Enjoy!

Source: http://www.bloglovin.com/viewer?post=1848875933&group=0&frame_type=a&blog=2245829&frame=1&click=0&user=0

Chili Cheese Dogs In The Slow Cooker Or Oven

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prep time: 10 minutes
cook time: 1 hour
yield: 6-8 servings
serving size: 1 hot dog


Ingredients

1 1/2 cups of minced hydrated onions - soaked & drained (we used 3/4 cup, and yes use dry onions you've rehydrated by soaking in water for 10 minutes)
1/2 cup of finely chopped celery (secret ingredient)....and the smaller the chop, the better....
1/4 cup of butter
1 1/2 lbs. ground beef/hamburger meat
3 tbsp. freshly squeezed lemon juice (yes, only fresh)
1 pkg. mccormick's mild chili seasoning
1 tsp. regular yellow jar mustard
29 oz. tomato sauce
1 1/2 tbsp worcestershire sauce
1 tsp. of salt
4 tbsp. of brown sugar
for the dogs
1 package hot dogs
buns for hot dogs
colby jack cheese, shredded


Instructions

melt butter in a medium pan over medium heat. add the celery and onions and cook until tender, about 3-5 minutes.
in separate pan, brown the ground beef & drain the grease. place in a large stock pot or slow cooker, add the onions and celery and all remaining ingredients and simmer for one hour or cook on low or warm for a few hours, like 3-4. **see note for further instructions**
place hot dogs in their buns, top with chili, then cheese and place under a broiler to melt.

Source: http://www.ohsweetbasil.com/2014/01/chili-cheese-dogs-recipe.html

Sweet Potato Pomegranate Salad

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Ingredients:
4 large sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon olive oil
Salt and pepper, to taste
1 cup pomegranate arils
1/2 cup pepitas
1/2 cup feta cheese

For the pomegranate dressing:
2 tablespoons pomegranate juice
2 tablespoons red wine vinegar
1 tablespoon honey
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste


Directions:
1. Preheat the oven to 400 degrees F. Place the sweet potatoes on a large baking sheet. Drizzle with olive oil and toss until sweet potatoes are well coated. Season with salt and pepper, to taste. Roast for 20-30 minutes, stirring occasionally, or until sweet potatoes are tender. Remove from oven.

2. Place the sweet potatoes in a large bowl. Add pomegranate arils, pepitas, and feta cheese.

3. In a small bowl, whisk together pomegranate juice, red wine vinegar, honey, olive oil, salt, and pepper. Drizzle dressing over sweet potato salad. Gently toss. Serve immediately.

Source: http://www.twopeasandtheirpod.com/sweet-potato-pomegranate-salad/

Balsamic Green Bean Salad

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TOTAL TIME: Prep: 30 min. + chilling


Ingredients
2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 large red onion, chopped
4 cups cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese


Directions
Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
In a small bowl, whisk the oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add the onion; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in tomatoes and cheese. Yield: 16 servings.

Source: http://www.tasteofhome.com/recipes/balsamic-green-bean-salad

Tomato Avocado Burgers

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Ingredients
Serves 4


4 large tomatoes
1 lb / 453 gr grass fed organic ground beef
¼ teaspoon ground black pepper
½ + ¼ teaspoons fine grain sea salt
1 teaspoon chili powder
1 ripe avocado, divided
2 tablespoons Greek yogurt
1 tablespoon mayo
2 teaspoons fresh lime juice
¼ teaspoon ground cumin

handful alfalfa sprouts


Directions

Cut the tomatoes in half horizontally. With the handle-end of a spoon or a fork, scoop out the seeds and seeds membrane. Set aside.
Place half of the avocado in a bowl and mash with a fork until almost smooth. Add yogurt, mayo, lime juice and cumin and stir to combine. Dice remaining half of the avocado and add it alongside ¼ teaspoon salt. Stir gently to combine. Set aside.
In a bowl season ground beef with ½ teaspoon of salt, black pepper and chili powder and mix well.
Divide into equal 4 portions and gently shape each portion into ½-inch thick patty.
Preheat grill (or grill pan) to medium-high heat. Grill patties 3 minutes on each side or until desired degree of doneness.
In the meantime, lightly grease with olive oil a medium non-stick pan/skillet and heat over medium-high heat. Cook halved tomatoes face down for 2 to 3 minutes, until they begin to brown.
Flip and cook for 20 seconds on the other side so that they get a bit of color.
To assemble burgers, place a large pinch of sprouts on the bottom part of each tomato, top with a beef patty, about 2 tablespoons of avocado sauce and finish with the other half of each tomato.

Source: http://www.theironyou.com/2013/08/tomato-avocado-burgers-low-carb-and.html#more

Bacon Bourbon BBQ Chicken Kebabs

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INGREDIENTS



16 oz barbecue sauce
¼ cup bourbon
2 lbs boneless skinless chicken thighs, cut into 1" pieces
2 teaspoons kosher salt
1 teaspoon ground white pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons paprika
3 tablespoons packed dark brown sugar
1 tablespoon smoked paprika
6 slices raw bacon, cut into small pieces



DIRECTIONS
Light the grill and heat to medium-high
In a small bowl, combine the BBQ sauce and bourbon. Mix well.
In a food processor, combine the kosher salt, white pepper, onion powder, paprika, dark brown sugar, smoked paprika, and bacon. Pulse until completely smooth.
Put the chicken thigh pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken thigh pieces onto skewers (pre-soaked, if they're wooden).
Place the kebabs on the preheated grill. Cook for about 5 minutes per side, or until nearly cooked through.
Brush the kebabs with the bourbon barbecue sauce and cook for an additional minute on each side.
Serve with the remaining BBQ sauce.

Source: http://blog.hostthetoast.com/bacon-bourbon-bbq-chicken-kebabs/

Antipasti Pasta Salad

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A fantastic Italina recipe!

PREP: 5 MINS,  TOTAL TIME: 25 MINS - SERVINGS:4




Recipe: http://www.marthastewart.com/355319/antipasti-pasta-salad

High-Protein Zucchini Parmesan

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An helthy recipes with high protein



Source: http://www.theironyou.com/2014/04/high-protein-zucchini-parmesan.html

Better Than TGI Friday's Jack Daniel's Bacon Cheeseburger

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Do you like cheeseburger?
This recipe is for 5 big burgers:




Link to recipe:  http://www.chindeep.com/2013/05/20/better-than-tgi-fridays-jack-daniels-bacon-cheeseburger/

Skillet Pasta & Beef Dinner

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This is an awesome italian recipe:


Prep Time 5 minutes
Cook Time 25 minutes


Recipe: http://spoonful.com/recipes/skillet-pasta-beef-dinner

Kielbasa, Pepper, Onion and Potato Hash

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Recipe: http://www.thetwobiteclub.com/2014/05/kielbasa-pepper-onion-and-potato-hash.html?m=1

Peach Chia Seed Muffins

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This is a fastastic healthy recipe. Easy to prepare!




Source: http://www.thebootblog.net/2013/09/peach-chia-seed-muffins.html

Lemon Chicken

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Ingredients:


2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks
2-3 tbsp. melted butter
Thinly sliced lemons, for garnished


Directions:

Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag.  Seal the bag and shake well to blend.  Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more.  Refrigerate and let marinate for 2 hours.
Preheat the oven to 425˚ F.  Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade.  Brush the top of each piece of chicken with melted butter.
Bake for 50-55 minutes, until the skins are crispy and well-browned.  Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish.  Once fully baked, cover loosely with foil and let rest 10 minutes before serving.  Transfer to a serving platter, garnish with lemon slices and serve.

Source: http://optimalyouexpedition.com/lemon-chicken/

 
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